Summer is upon us and not even yet at it's full height, but I'm already thinking about Fall. Then again I am always thinking of fall and even summer has it's cold and rainy spots and to fill those spots is soup.
Of course it doesn't have to be cold or rainy to enjoy soup, it just helps in my opinion.
Me being me I start all my soups from scratch, which means if they are meat based I use bones. You can collect bones and freeze them. Roasted chicken, ribs from BBQ, or you can go to the store and buy 'soup bones'. Simply I put the bones in a pot (no more than half the pot usually) and fill it with water to within an inch of the rim. Add a bit of salt, just a sprinkle, cover and boil, for hours. Cool and strain the bones out. You now have a simple stock to use. To concentrate it's flavor you can boil it down and reduce it. To enhance the flavor you can use onion, celery and herbs to do so.
Stock made from bones has added benefits other than just a richer flavor. The joints contain and impart collagen, gelatin, and many minerals, and the marrow adds rich flavor and fats.
You can also just boil the bones with meat on them. I often start my chicken and dumplings with whole chicken legs that I have boiled up and then stripped when they are cool. My favorite 'cut' for chicken stock though is chicken backs. Not a lot of meat and you need to be careful stripping them because those vertebrae are tiny, but such wonderfully rich flavor. You can roast them first if you like and if you do be sure to save the drippings to put in the soup.
Simple veggie stock can be accomplished by saving your scraps. A bag in the freezer for onion ends, celery bits, carrot and other peels as well. Just boil them up and strain them out. If you have no scraps about simply a few of everything cut up in chunks and boiled in some salted water will work fine.
Note about boiling onion skins, it may impart a slight yellow color to your stock, this is normal. Onion skins were used as a dye in the middle ages.
Now you have a base for most soups, have fun!
Thursday, July 18, 2019
Saturday, July 13, 2019
Dips
In my last post I talked about dips to go with veggies on those hot summer nights that you just don't feel like cooking. I have 4 favorites that I am going to share with you.
Tzatziki: a greek yogurt dip with garlic and cucumber. very refreshing. Great with bread and veggies. Goes well with most meats as well (for when it's not too hot to cook)
"Ranch" dip: Great with veggies or chips. You can make it thick for a dip or thing it out and use it as a salad dressing.
Onion dip: No Lipton packets here. Takes some work but so worth the effort! Great with chips and veggies.
Creamy Parmesan: This one is thinner than the others and is more like a dressing but is still good for dipping those veggies. Tastes like Caesar dressing but has no anchovies in it. Great with veggies are on salads.
All of these are best made a day in advance but if you make them in the morning when it's cool then they are good at night when it's hot.
Tzatziki:
I learned this one while living next to a kind woman from Just outside Olympia. She kindly shared her recipe and showed me her ways.
6-8 cloves of garlic
1 lg 'european' or seedless cucumber (These are the long skinny ones)
16 ounces Sour Cream
8 ounces Greek Yogurt ( i will note here that you can use all Greek yogurt or reverse the proportions as you like. The greek yogurt should be marked as such and be very thick and tangy. The sour cream is because at the time greek yogurt of that kind was very hard to find in our area so she adjusted her recipe)
3-5 Tbsp Vinegar (White is fine, this is really a matter of taste. I like a blend of white and Apple cider vinegars, but a mild white wine vinegar or a rice wine vinegar will work as well.)
1/2 - 1 cup Olive oil ( Another area that is up to you, I like a more mild taste as so usually only add the 1/2 cup)
Salt and Pepper to taste
Grate the cucumber on a large grater. Sprinkle with a small bit of salt and let it sit in a bowl for 5 min.
Place it in a towel or cheese cloth and then squeeze as much water from it as you can.
You want to smash your garlic until it is a creamy paste. I do this by first grating the cloves on a fine grater, then I use a very sharp knife to chop it to tiny bits,lastly I sprinkle it with a bit of salt and with the flat of my blade grind it. Though, if I am being lazy I may skip the last step or two 😉
Combine cucumber, garlic and Yogurt (or mix)
Add the olive oil and vinegar until it is smooth
Add salt and pepper to taste
'Ranch' Dip/ dressing
Not sure where the original came from but this is where mine is at.
1/4 cup Mayo (Use MAYONNAISE and not salad dressing! Hellmann's light is my favorite)
1/4 cup Sour Cream (I actually use German Schmand, you could use creme fresh as well)
1/4 cup Plain Yogurt ( I use greek yogurt because it is thick and tangy)
1/4 cup Buttermilk ( + or -, You will want more or less depending on the consistency you want)
1 tsp Rice wine vinegar ( I use apple cider vinegar)
1 clove Garlic ( smashed! also I use 2 for a bit extra kick or if the cloves are small)
2 Tbsp Parsley
2 Tbsp Chives ( All herbs are fresh chopped, if using dry cut the amount in half)
1 Tbsp Dill
1/4 tsp salt
1/2 tsp Pepper ( I like fresh ground but whatever is at hand works)
Whisk everything but the Buttermilk together.
Slowly add the Buttermilk until you reach your desired consistency (Thick for dip, thin for dressing)
Onion Dip
This is the one that takes work but I think it is OH so worth it!
1.25 kg Onions (This is before cutting the ends and peeling them)
2 Tbsp Olive oil (This is for the onions. In this one case I i'll say, DO NOT use butter)
Salt
3 tsp of Beef broth powder
600 gm Schmand (sour cream if you can't get it, or creme fresh)
1/2 cup Buttermilk
Place the oil in a frying pan and caramelize the onions. Cook them long and slow you want them soft and sweet
Cool the onions when they are done and either chop very fine or use a stab mixer to puree them.
Mix with the Schmand and the bouillon powder.
Add enough buttermilk to make it smooth and the desired consistency you want. (This is not a dressing, think thick.)
Add salt to taste
Creamy Parmesan Dressing
This is meant as a salad dressing I just love to dip veggies in it too.
3/4 cup Mayonnaise
1/2 cup finely shredded Parmesan cheese (I grate mine myself I have never used the pre grated stuff, If you go that route, fine but I am not responsible for the results)
1/4 Lemon juice ( Fresh! This means from real fresh lemons, NOT a bottle. Again Not responsible for variations if you use substitutions)
4 tsp Dijon mustard ( I use German Mittelscharf when I don't have Dijon around)
3 tsp Worcestershire sauce
1 tsp Tabasco (optional)
Salt and pepper to taste
Blend it all together
All of these will last at least a week (Much longer actually but always inspect it before using) in air tight containers in the fridge.
Happy Eating!
Tzatziki: a greek yogurt dip with garlic and cucumber. very refreshing. Great with bread and veggies. Goes well with most meats as well (for when it's not too hot to cook)
"Ranch" dip: Great with veggies or chips. You can make it thick for a dip or thing it out and use it as a salad dressing.
Onion dip: No Lipton packets here. Takes some work but so worth the effort! Great with chips and veggies.
Creamy Parmesan: This one is thinner than the others and is more like a dressing but is still good for dipping those veggies. Tastes like Caesar dressing but has no anchovies in it. Great with veggies are on salads.
All of these are best made a day in advance but if you make them in the morning when it's cool then they are good at night when it's hot.
Tzatziki:
I learned this one while living next to a kind woman from Just outside Olympia. She kindly shared her recipe and showed me her ways.
6-8 cloves of garlic
1 lg 'european' or seedless cucumber (These are the long skinny ones)
16 ounces Sour Cream
8 ounces Greek Yogurt ( i will note here that you can use all Greek yogurt or reverse the proportions as you like. The greek yogurt should be marked as such and be very thick and tangy. The sour cream is because at the time greek yogurt of that kind was very hard to find in our area so she adjusted her recipe)
3-5 Tbsp Vinegar (White is fine, this is really a matter of taste. I like a blend of white and Apple cider vinegars, but a mild white wine vinegar or a rice wine vinegar will work as well.)
1/2 - 1 cup Olive oil ( Another area that is up to you, I like a more mild taste as so usually only add the 1/2 cup)
Salt and Pepper to taste
Grate the cucumber on a large grater. Sprinkle with a small bit of salt and let it sit in a bowl for 5 min.
Place it in a towel or cheese cloth and then squeeze as much water from it as you can.
You want to smash your garlic until it is a creamy paste. I do this by first grating the cloves on a fine grater, then I use a very sharp knife to chop it to tiny bits,lastly I sprinkle it with a bit of salt and with the flat of my blade grind it. Though, if I am being lazy I may skip the last step or two 😉
Combine cucumber, garlic and Yogurt (or mix)
Add the olive oil and vinegar until it is smooth
Add salt and pepper to taste
'Ranch' Dip/ dressing
Not sure where the original came from but this is where mine is at.
1/4 cup Mayo (Use MAYONNAISE and not salad dressing! Hellmann's light is my favorite)
1/4 cup Sour Cream (I actually use German Schmand, you could use creme fresh as well)
1/4 cup Plain Yogurt ( I use greek yogurt because it is thick and tangy)
1/4 cup Buttermilk ( + or -, You will want more or less depending on the consistency you want)
1 tsp Rice wine vinegar ( I use apple cider vinegar)
1 clove Garlic ( smashed! also I use 2 for a bit extra kick or if the cloves are small)
2 Tbsp Parsley
2 Tbsp Chives ( All herbs are fresh chopped, if using dry cut the amount in half)
1 Tbsp Dill
1/4 tsp salt
1/2 tsp Pepper ( I like fresh ground but whatever is at hand works)
Whisk everything but the Buttermilk together.
Slowly add the Buttermilk until you reach your desired consistency (Thick for dip, thin for dressing)
Onion Dip
This is the one that takes work but I think it is OH so worth it!
1.25 kg Onions (This is before cutting the ends and peeling them)
2 Tbsp Olive oil (This is for the onions. In this one case I i'll say, DO NOT use butter)
Salt
3 tsp of Beef broth powder
600 gm Schmand (sour cream if you can't get it, or creme fresh)
1/2 cup Buttermilk
Place the oil in a frying pan and caramelize the onions. Cook them long and slow you want them soft and sweet
Cool the onions when they are done and either chop very fine or use a stab mixer to puree them.
Mix with the Schmand and the bouillon powder.
Add enough buttermilk to make it smooth and the desired consistency you want. (This is not a dressing, think thick.)
Add salt to taste
Creamy Parmesan Dressing
This is meant as a salad dressing I just love to dip veggies in it too.
3/4 cup Mayonnaise
1/2 cup finely shredded Parmesan cheese (I grate mine myself I have never used the pre grated stuff, If you go that route, fine but I am not responsible for the results)
1/4 Lemon juice ( Fresh! This means from real fresh lemons, NOT a bottle. Again Not responsible for variations if you use substitutions)
4 tsp Dijon mustard ( I use German Mittelscharf when I don't have Dijon around)
3 tsp Worcestershire sauce
1 tsp Tabasco (optional)
Salt and pepper to taste
Blend it all together
All of these will last at least a week (Much longer actually but always inspect it before using) in air tight containers in the fridge.
Happy Eating!
Saturday, July 6, 2019
Cooking when it's hot
Cooking when it is ht takes a bit of extra brain power. I know right, just when they are melting. But, if you have a bit of an advanced plan it goes easier. I have a few go to things that I make or quickly throw together as well as a couple of tips for not heating up the house.
Tips: Some of these will be obvious but I'll say them anyway.
Do NOT use your oven!!!
A slow cooker is your friend. While it does produce heat it is minimal and the newer ones are better than the older ones at minimizing this.
If you are going to cook over the stove, do NOT boil anything! The steam gives heat and moisture when it is already hot and wet out.
Go for quick cooking items! Stir fry, Thin cut pieces of meat, or one pot meals.
If you find you must cook something as a side (pasta, rice, potatoes, veggies, etc) Try to either use a microwave or keep a lid on the item to keep the steam contained.
Cook while it's cool if you can, after the heat of the day when the temperatures are dropping. (Usually after 4 pm they start to drop) or get up early and pre cook the items in advance while the morning is still cool.
Go to Items: These are what I 'cook' when it's hot.
Sandwiches. Ok technically not cooked unless you make steak or chicken sandwiches.
Burgers: They cook up quick with little fuss, Serve with chips and salad
Veggie trays and fruit trays. Some quick cut up veggies and fruits maybe with some home made dip or even store bough. For those that need to have meat with every meal, roll up some salami or ham slices with cheese, or cut some summer sausage and cheese chunks.
Salads are great!
Your deli is your friend. You can find all sorts of meats that are pre cooked and don't even need heating.
Stir fry! They are quick to make and packed full of everything you like as you are putting in it what you like. Just be sure to have all your ingredients ready to go.
Drinks are important to beat the heat! Staying hydrated is super important. Mint and ginger are both flavors that cool and refresh, as well as lemon and lime. Super simple to just toss some in a container of water and leave it in the fridge for a few hours or do it first and use your prep time to let the flavors infuse.I like to make simple flavored syrups when it is cool and pull them out when it's hot. Flavors can be varied and you mix the syrup to water ratio to your own tastes.
The most basic of these is a mint syrup still made and served in the middle east to this day known by many as sekanjabin.
Simply mix 4 cups of sugar and 2 1/2 cups water in a heavy bottomed pan.
Bring to a boil and add in a hefty handful of fresh mint leaves
Boil for 5 min more
Remove from heat and add 1 cup white wine vinegar ( plain white vinegar is a bit strong but you could mix it with apple cider vinegar)
Stir and cover until cool
Strain out the mint leaves and put in bottles
I do not refrigerate mine
Mix in a ratio between 5 - 11 parts water to 1 part syrup. Basically to taste.
You can change up the flavor by making simple substitutions. You can use basically any herb or combination of herbs that you like, You can use a cup of fresh chopped ginger (scrape the peel off first), you can also add a citrus tang by replacing part of the water with fresh squeezed lemon or lime juice (any citrus really) and if they are bio you could scrape some of the peel in to enhance the flavor as well. I do not recommend using bottled juices. Though I have never tried it there are some things they just don't seem to work for and I think this would be one of them.
Tips: Some of these will be obvious but I'll say them anyway.
Do NOT use your oven!!!
A slow cooker is your friend. While it does produce heat it is minimal and the newer ones are better than the older ones at minimizing this.
If you are going to cook over the stove, do NOT boil anything! The steam gives heat and moisture when it is already hot and wet out.
Go for quick cooking items! Stir fry, Thin cut pieces of meat, or one pot meals.
If you find you must cook something as a side (pasta, rice, potatoes, veggies, etc) Try to either use a microwave or keep a lid on the item to keep the steam contained.
Cook while it's cool if you can, after the heat of the day when the temperatures are dropping. (Usually after 4 pm they start to drop) or get up early and pre cook the items in advance while the morning is still cool.
Go to Items: These are what I 'cook' when it's hot.
Sandwiches. Ok technically not cooked unless you make steak or chicken sandwiches.
Burgers: They cook up quick with little fuss, Serve with chips and salad
Veggie trays and fruit trays. Some quick cut up veggies and fruits maybe with some home made dip or even store bough. For those that need to have meat with every meal, roll up some salami or ham slices with cheese, or cut some summer sausage and cheese chunks.
Salads are great!
Your deli is your friend. You can find all sorts of meats that are pre cooked and don't even need heating.
Stir fry! They are quick to make and packed full of everything you like as you are putting in it what you like. Just be sure to have all your ingredients ready to go.
Drinks are important to beat the heat! Staying hydrated is super important. Mint and ginger are both flavors that cool and refresh, as well as lemon and lime. Super simple to just toss some in a container of water and leave it in the fridge for a few hours or do it first and use your prep time to let the flavors infuse.I like to make simple flavored syrups when it is cool and pull them out when it's hot. Flavors can be varied and you mix the syrup to water ratio to your own tastes.
The most basic of these is a mint syrup still made and served in the middle east to this day known by many as sekanjabin.
Simply mix 4 cups of sugar and 2 1/2 cups water in a heavy bottomed pan.
Bring to a boil and add in a hefty handful of fresh mint leaves
Boil for 5 min more
Remove from heat and add 1 cup white wine vinegar ( plain white vinegar is a bit strong but you could mix it with apple cider vinegar)
Stir and cover until cool
Strain out the mint leaves and put in bottles
I do not refrigerate mine
Mix in a ratio between 5 - 11 parts water to 1 part syrup. Basically to taste.
You can change up the flavor by making simple substitutions. You can use basically any herb or combination of herbs that you like, You can use a cup of fresh chopped ginger (scrape the peel off first), you can also add a citrus tang by replacing part of the water with fresh squeezed lemon or lime juice (any citrus really) and if they are bio you could scrape some of the peel in to enhance the flavor as well. I do not recommend using bottled juices. Though I have never tried it there are some things they just don't seem to work for and I think this would be one of them.
Sunday, June 23, 2019
Quick Rant
I am tired of looking for recipes and they all start with:
'Take a box of...'
'Take a Can of...'
'Use .... mix and add...'
I want recipes from scratch that use real ingredients. We have become a culture of convenience cooking. One that doesn't get how to blend flavors but relies on premade seasonings.
I'd be happy to teach but have no idea where to begin. A cooking school for the home cook, lol. No, I'm not teaching you how to make souffle but I will teach you how to roast a chicken and get at least 2 - 3 meals from it. I'll teach you about basic seasoning beyond salt and pepper (I'm not even sure some people use those).
I was watching a video on the internet and the woman said something about having 20 spices in her cabinet. I was like.. 'is that all?'. I should check and see how many I have.
I admit I have a couple of blends that I like. Bell's Poultry seasoning is one of them (Thank you April!!!). There is no other blend like it and it is finely ground. I call it 'magic'. I know the basics of what is in it, it is just so damn convenient to have it ground fine and pre blended. Also Tony's, a cajun seasoning blend. Morton's season all and season salt. These are my 'lazy blends' and often I use just a small bit to enhance what I'm already doing (Tony's, Mccormick's Season salt and season all).
'Take a box of...'
'Take a Can of...'
'Use .... mix and add...'
I want recipes from scratch that use real ingredients. We have become a culture of convenience cooking. One that doesn't get how to blend flavors but relies on premade seasonings.
I'd be happy to teach but have no idea where to begin. A cooking school for the home cook, lol. No, I'm not teaching you how to make souffle but I will teach you how to roast a chicken and get at least 2 - 3 meals from it. I'll teach you about basic seasoning beyond salt and pepper (I'm not even sure some people use those).
I was watching a video on the internet and the woman said something about having 20 spices in her cabinet. I was like.. 'is that all?'. I should check and see how many I have.
I admit I have a couple of blends that I like. Bell's Poultry seasoning is one of them (Thank you April!!!). There is no other blend like it and it is finely ground. I call it 'magic'. I know the basics of what is in it, it is just so damn convenient to have it ground fine and pre blended. Also Tony's, a cajun seasoning blend. Morton's season all and season salt. These are my 'lazy blends' and often I use just a small bit to enhance what I'm already doing (Tony's, Mccormick's Season salt and season all).
Wednesday, June 19, 2019
Pot Pie
I'm a few days late for once a week, I'm days early for every 2 weeks. Meh!
I grew up on 'Pot pies' usually from the freezer section but they were nice when it was cold out or we needed something quick. And honestly when I was a kid my mom wasn't much of a cook. She could follow box directions and make 2 dishes from scratch. So frozen and take out were mainstays. Maybe this is why I'm so picky about cooking from scratch for myself.
Anyway, I introduced the kids to meat pies and they have become a staple around the house. Beef, chicken and even lamb from time to time. Super simple to make and my mini pie pan from Pampered Chef makes it even easier. No, I am not affiliated I just love their products and this one is particularly fantastic.
So what am I doing. For one my pie crust is made with lard, here in Germany I am using schwein schmaltz. You can use butter or plant fat (Crisco in the US) but the pork fat really adds a nice texture and the flavor isn't heavy at all. The consistent thing is that the crust is super flaky!
I use a simple recipe:
2 cups flour
2/3 cup fat
bit of salt (I don't measure just sprinkle some on top of the flour, maybe 1/2 tsp)
and 6-8 Tbsp of ice cold water, depending on the weather.
Stir the salt into the flour
Cut the fat in until it resembles coarse crumbs (I use a fork to do this, always have)
Add 5 Tbsp of water and begin to stir together until the dough forms adding more water as needed
DON'T go to fast with the water. I find the pork fat needs less water and depending on how dry your flour is you may need more or less.
Roll out to 1/4 inch thickness and cut to fit your pan.
This is a double crust recipe. It will provide a bottom and a top crust for your pie. If using the Pampered Chef pan or the like This is still what you need. There is a variation on the pie that requires a bottom crust but has a biscuit top crust. In that case use 11/4 c flour, 1/3 c fat, salt, and 3-5 Tbsp water.
But what shall I fill it with? Easy, whatever ya like. :)
Chicken is always a favorite and this base is easily converted to be beef or vegetable.
I start with a 'cream of anything soup'. No, not from a can silly though you can do that if you want to. I have a recipe of course.
1/4 cup Butter
1/4 cup Flour
1/4 tsp Black Pepper
1/8 tsp Paprika
1/2 tsp Garlic powder
1 1/2 cups Broth (This is where you decide your flavor)
1/2 cup Milk
Melt the butter in a pan on med heat
Add the flour and spices and stir together
Cook 30 seconds to one minute, you do not want to brown it
Slowly add the broth and milk, stirring constantly until it is well blended
Cook until thickened
Now this just gives you a base gravy and what you fill it up with is up to you. I add a couple cups of meat ( chicken normally) and some veggies. frozen peas and carrots are good, some chopped onion and I'm all set. but If I have it I'll add celeriac, parsnips, or even a bit of potato as well. You will want to give those a bit of a cook either before in the gravy or separately as they will not cook through in the oven.
Now that everything is mixed together, fill your pie! I like to brush my top crust with beaten egg (1 egg 1 tbsp water) but it is not required for a good pie.
Bake at 375 for 1/2 an hour or until the top crust is browned and the bottom crust is firm. This can take up to an hour for a regular size pie.
If you want to top your pie with biscuits, just make your favorite biscuit recipe, cut them and place them on top and bake.
Pot pies could also be topped with mashed potatoes, I have not done it yet but I have seen it done. Could be good, who knows!
Good luck!
I grew up on 'Pot pies' usually from the freezer section but they were nice when it was cold out or we needed something quick. And honestly when I was a kid my mom wasn't much of a cook. She could follow box directions and make 2 dishes from scratch. So frozen and take out were mainstays. Maybe this is why I'm so picky about cooking from scratch for myself.
Anyway, I introduced the kids to meat pies and they have become a staple around the house. Beef, chicken and even lamb from time to time. Super simple to make and my mini pie pan from Pampered Chef makes it even easier. No, I am not affiliated I just love their products and this one is particularly fantastic.
So what am I doing. For one my pie crust is made with lard, here in Germany I am using schwein schmaltz. You can use butter or plant fat (Crisco in the US) but the pork fat really adds a nice texture and the flavor isn't heavy at all. The consistent thing is that the crust is super flaky!
I use a simple recipe:
2 cups flour
2/3 cup fat
bit of salt (I don't measure just sprinkle some on top of the flour, maybe 1/2 tsp)
and 6-8 Tbsp of ice cold water, depending on the weather.
Stir the salt into the flour
Cut the fat in until it resembles coarse crumbs (I use a fork to do this, always have)
Add 5 Tbsp of water and begin to stir together until the dough forms adding more water as needed
DON'T go to fast with the water. I find the pork fat needs less water and depending on how dry your flour is you may need more or less.
Roll out to 1/4 inch thickness and cut to fit your pan.
This is a double crust recipe. It will provide a bottom and a top crust for your pie. If using the Pampered Chef pan or the like This is still what you need. There is a variation on the pie that requires a bottom crust but has a biscuit top crust. In that case use 11/4 c flour, 1/3 c fat, salt, and 3-5 Tbsp water.
But what shall I fill it with? Easy, whatever ya like. :)
Chicken is always a favorite and this base is easily converted to be beef or vegetable.
I start with a 'cream of anything soup'. No, not from a can silly though you can do that if you want to. I have a recipe of course.
1/4 cup Butter
1/4 cup Flour
1/4 tsp Black Pepper
1/8 tsp Paprika
1/2 tsp Garlic powder
1 1/2 cups Broth (This is where you decide your flavor)
1/2 cup Milk
Melt the butter in a pan on med heat
Add the flour and spices and stir together
Cook 30 seconds to one minute, you do not want to brown it
Slowly add the broth and milk, stirring constantly until it is well blended
Cook until thickened
Now this just gives you a base gravy and what you fill it up with is up to you. I add a couple cups of meat ( chicken normally) and some veggies. frozen peas and carrots are good, some chopped onion and I'm all set. but If I have it I'll add celeriac, parsnips, or even a bit of potato as well. You will want to give those a bit of a cook either before in the gravy or separately as they will not cook through in the oven.
Now that everything is mixed together, fill your pie! I like to brush my top crust with beaten egg (1 egg 1 tbsp water) but it is not required for a good pie.
Bake at 375 for 1/2 an hour or until the top crust is browned and the bottom crust is firm. This can take up to an hour for a regular size pie.
If you want to top your pie with biscuits, just make your favorite biscuit recipe, cut them and place them on top and bake.
Pot pies could also be topped with mashed potatoes, I have not done it yet but I have seen it done. Could be good, who knows!
Good luck!
Monday, June 10, 2019
Macaroni and Cheese please
A favorite here in our house is Mac n Cheese. Our stand by used to be Kraft brand as it was fast and easy compared to how I had first learned how to make it. Then after searching and testing and experimenting I have found a recipe that is sooo much better, more versatile and just as fast to make.
The biggest trick is boiling the pasta in a mix of milk and water. Yes, water AND milk. This really enhances the flavor and the creaminess of the dish.
Now recipe then I'll talk more:
1 1/2 cups Milk
1 cup Water
1 tsp salt
8 oz Dry noodles (I use elbow shaped but you can use almost any shape you want)
1 cup shredded cheese (cheddar is best but feel free to mix and match and try different things)
1 Tbsp butter
1 cup water on the side ( just in case)
Now comes the complex part.
Put the milk and 1 cup of water in a pan
Add the salt
Bring to a simmer
Add the pasta
Simmer for about 20 minutes until tender
This is where it gets complicated! The pasta will absorb the water and milk, you do not want to let it get DRY!! This is where that cup of water on the side comes in. You want your pasta to be tender so as the water is absorbed give it a test now and then. If the liquid is almost gone and your pasta is too firm add a BIT ( no more than 1/4 c at a time) of that extra water to it. When your pasta is tender there should still be a bit of liquid in the pan too.
Add the butter and shredded cheese, stir well!
Viola! you're done.
Now... here are some things you can do to 'punch it up' a bit.
First a few cranks of fresh ground pepper when you add the cheese are always a good idea.
Second you can add a tsp of mustard to give it some zip. Yellow, Dijon or in my case Mittelscharf. Just a bit really adds another dimension of flavor.
Third, don't be afraid to add things in. Roasted red peppers, sure! Peas! Ground beef! Ham! Really the options are limitless.
The biggest trick is boiling the pasta in a mix of milk and water. Yes, water AND milk. This really enhances the flavor and the creaminess of the dish.
Now recipe then I'll talk more:
1 1/2 cups Milk
1 cup Water
1 tsp salt
8 oz Dry noodles (I use elbow shaped but you can use almost any shape you want)
1 cup shredded cheese (cheddar is best but feel free to mix and match and try different things)
1 Tbsp butter
1 cup water on the side ( just in case)
Now comes the complex part.
Put the milk and 1 cup of water in a pan
Add the salt
Bring to a simmer
Add the pasta
Simmer for about 20 minutes until tender
This is where it gets complicated! The pasta will absorb the water and milk, you do not want to let it get DRY!! This is where that cup of water on the side comes in. You want your pasta to be tender so as the water is absorbed give it a test now and then. If the liquid is almost gone and your pasta is too firm add a BIT ( no more than 1/4 c at a time) of that extra water to it. When your pasta is tender there should still be a bit of liquid in the pan too.
Add the butter and shredded cheese, stir well!
Viola! you're done.
Now... here are some things you can do to 'punch it up' a bit.
First a few cranks of fresh ground pepper when you add the cheese are always a good idea.
Second you can add a tsp of mustard to give it some zip. Yellow, Dijon or in my case Mittelscharf. Just a bit really adds another dimension of flavor.
Third, don't be afraid to add things in. Roasted red peppers, sure! Peas! Ground beef! Ham! Really the options are limitless.
Monday, June 3, 2019
Let's talk tacos
Tacos seems to be a favorite around most houses. They go together quick and taste great. Simple, compact and fun. Now, I admit for me, tacos is an all day affair. First I like to cook my meat for a good long time so that it is soft and full of flavor. Second I make my own (flour) tortillas. This step seems to scare people but honestly, it is easy! and takes about an hour total to do a full batch (I get 16 tortillas from my recipe). I also get security know what the ingredients are. I'm feeding me (1 adult) and 2 kids (ages 9 and 12). So one batch of meat and one of tortillas is enough. I am still buying corn hard shells though. I have a press and have made soft corn tortillas I have yet to experiment with turning them into hard taco shells.
So, what do I do that is different than most people. Well, I have 2 ways of making my meat. One I learned from a friend long ago. If you live in the US it's easy as pie. 1 pound of ground beef and 1 can of Rotel with green chilies in it, mild or hot depending on your preference. Brown the beef, drain if needed, add the can of Rotel. If you are making more than one batch at a time drain all but one can. Add it to the browned beef and cook until the liquid from the Rotel is gone. Easy peasy.
But!!! I don't live in the US and no longer have regular access to a US base so I have had to adjust my recipe, and I'm ok with that. These days I use my own blended 'taco seasoning' and cans of diced tomatoes. I cook mine all day so I don't drain them no matter how many batches I am doing at the same time. 500 g of ground meat (I use beef but this could be done with mixed or even chicken) browned and drained if need be, just before the meat is completely cooked through I add the spice 2-2.5 Tablespoons per 500g of meat. It gives the spices a little bit of a toasting and brings out the flavor. Then like the Rotel, I add the canned diced tomatoes, and as I already said, no matter how many batches I don't drain them. This can be done on the stove or you can toss the browned and seasoned meat into a crockpot with the tomatoes and let it cook all day like that. If you are trying to speed up the process drain the tomatoes and cook for about 1/2 an hour.
After the meat is started I start my tortillas. The recipe is simple ( and will be found further down). For a complete batch start to finish it takes about an hour. Once you get a rhythm going they go quick. Many people thing you need a press for these, Nope! They get rolled out with a rolling pin on a floured surface. What you do need though is a cast iron skillet. I have not tried them in any other type of pan but ... I wouldn't want to. They are cooked in a 'dry' pan. While you do not need oil, I lightly oil my pan between tortillas. This cleans the loose flour out of the pan and keeps the pan from drying out as well as keeps it well seasoned. I use olive oil. The longest part of the recipe is the 'resting' phase. It has 4 ingredients and nothing fancy. Super simple. I make them up to a day ahead of time and if there are leftovers they will last a couple days on the counter in a ziplock bag.
Tortillas:
You need a big bowl, a rolling pin and some plastic wrap or a damp towel
3 cups flour
1 tsp salt
1/3 cup vegetable oil (Canola, corn, or veggie. You could use schmaltz but melt it.)
1 cup water as hot as you can stand it
Mix the salt into the flour
Pour in the oil
Immediately pour in the hot water and start mixing with a wooden spoon or by hand
Knead it smooth
Cover with plastic wrap or damp towel and rest for 20 min
Portion into approximately 1.5 ounce balls ( i use a scale and measure them between 1.4 and 1.5 ounces, feel free to just divide into 16 pieces)
Rest 10 min covered ( usually by the time I have measured all of them I can start rolling them)
On a floured surface roll into circles that will fit your pan or just a tiny bit smaller
On a medium heat cook each tortilla about 2 min on each side
Remove to a plate and stacking them one on another is fine
While the first side is cooking I begin rolling out the next tortilla, flip the tortilla and finish rolling.
If your tortillas are cooking faster turn down the heat in the pan.
Note: If the tortillas are 'pulling back' and not rolling smoothly just let them rest a little longer. They should roll smooth with no pull back.
Taco seasoning:
1/2 cup + 2 Tablespoons Chili powder
3 Tablespoons Cumin
1 Tablespoon Salt
1 Tablespoon finely ground Black Pepper
1 Tablespoon Paprika (I use Roßenscharf but you can use Edelsuß, regular or smoked)
2 teaspoons Garlic powder
2 teaspoons Onion Powder ( I can not find powder so I use dry onion)
2 teaspoons dry Oregano
I use 2-2.5 Tablespoons per 500 gm meat
If you are not using a can of tomatoes like above add 1/3 cup water or broth to the meat
These are just guidelines! Feel free to increase or decrease as you like
Feel free to add cayenne if you like it spicier or ground chipotle
So, what do I do that is different than most people. Well, I have 2 ways of making my meat. One I learned from a friend long ago. If you live in the US it's easy as pie. 1 pound of ground beef and 1 can of Rotel with green chilies in it, mild or hot depending on your preference. Brown the beef, drain if needed, add the can of Rotel. If you are making more than one batch at a time drain all but one can. Add it to the browned beef and cook until the liquid from the Rotel is gone. Easy peasy.
But!!! I don't live in the US and no longer have regular access to a US base so I have had to adjust my recipe, and I'm ok with that. These days I use my own blended 'taco seasoning' and cans of diced tomatoes. I cook mine all day so I don't drain them no matter how many batches I am doing at the same time. 500 g of ground meat (I use beef but this could be done with mixed or even chicken) browned and drained if need be, just before the meat is completely cooked through I add the spice 2-2.5 Tablespoons per 500g of meat. It gives the spices a little bit of a toasting and brings out the flavor. Then like the Rotel, I add the canned diced tomatoes, and as I already said, no matter how many batches I don't drain them. This can be done on the stove or you can toss the browned and seasoned meat into a crockpot with the tomatoes and let it cook all day like that. If you are trying to speed up the process drain the tomatoes and cook for about 1/2 an hour.
After the meat is started I start my tortillas. The recipe is simple ( and will be found further down). For a complete batch start to finish it takes about an hour. Once you get a rhythm going they go quick. Many people thing you need a press for these, Nope! They get rolled out with a rolling pin on a floured surface. What you do need though is a cast iron skillet. I have not tried them in any other type of pan but ... I wouldn't want to. They are cooked in a 'dry' pan. While you do not need oil, I lightly oil my pan between tortillas. This cleans the loose flour out of the pan and keeps the pan from drying out as well as keeps it well seasoned. I use olive oil. The longest part of the recipe is the 'resting' phase. It has 4 ingredients and nothing fancy. Super simple. I make them up to a day ahead of time and if there are leftovers they will last a couple days on the counter in a ziplock bag.
Tortillas:
You need a big bowl, a rolling pin and some plastic wrap or a damp towel
3 cups flour
1 tsp salt
1/3 cup vegetable oil (Canola, corn, or veggie. You could use schmaltz but melt it.)
1 cup water as hot as you can stand it
Mix the salt into the flour
Pour in the oil
Immediately pour in the hot water and start mixing with a wooden spoon or by hand
Knead it smooth
Cover with plastic wrap or damp towel and rest for 20 min
Portion into approximately 1.5 ounce balls ( i use a scale and measure them between 1.4 and 1.5 ounces, feel free to just divide into 16 pieces)
Rest 10 min covered ( usually by the time I have measured all of them I can start rolling them)
On a floured surface roll into circles that will fit your pan or just a tiny bit smaller
On a medium heat cook each tortilla about 2 min on each side
Remove to a plate and stacking them one on another is fine
While the first side is cooking I begin rolling out the next tortilla, flip the tortilla and finish rolling.
If your tortillas are cooking faster turn down the heat in the pan.
Note: If the tortillas are 'pulling back' and not rolling smoothly just let them rest a little longer. They should roll smooth with no pull back.
Taco seasoning:
1/2 cup + 2 Tablespoons Chili powder
3 Tablespoons Cumin
1 Tablespoon Salt
1 Tablespoon finely ground Black Pepper
1 Tablespoon Paprika (I use Roßenscharf but you can use Edelsuß, regular or smoked)
2 teaspoons Garlic powder
2 teaspoons Onion Powder ( I can not find powder so I use dry onion)
2 teaspoons dry Oregano
I use 2-2.5 Tablespoons per 500 gm meat
If you are not using a can of tomatoes like above add 1/3 cup water or broth to the meat
These are just guidelines! Feel free to increase or decrease as you like
Feel free to add cayenne if you like it spicier or ground chipotle
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