cibusmagnus

The Menu for Thanksgiving

2009-11-22T21:59:02Z

I have a philosophy about Thanksgiving cooking. This is not the holiday for fancy, over-the-top, restaurant-inspired cooking. That's what Christmas is for. Thanksgiving is the holiday for simple, traditional dishes done very well.

Appetizers:
Cheese and Dill Puffs (from Anthony Bourdain's most recent Minmalist column, but also a variation on my Mom's dumpling/cream puff recipe)
Chipotle Brittle (ditto!)

The Main Course:
Spatchcocked Turkey (brined and stuffed under the skin with lemon-herb butter)
Gravy (both turkey and vegetarian)
Cranberry-Orange Sauce (another recipe from AB)
Apricot-Ginger Relish (Anthony Bourdain, again)
Stuffing (vegetarian)
Mashed Potatoes (no garlic, no cheese, just simple, rich, mashed potatoes)
Baked Squash with Brown Sugar and Nuts (home-grown by my brother, Bill and his girlfriend, Claire; they're doing the cooking on this and
the Souffle and even bringing their own pans)
Garlicky Sauteed Chard (also home-grown)
Spinach and Cheese Souffle (Claire's family's holiday specialty)
Creamed Onions (my attempt to improve on a boring family tradition, maybe more on this later....)
Crab and Shrimp Pie (brought by my friend Wendy from New Orleans)
Pink Jello Salad (brought by my friend Anne from Iowa)

Dessert:
PUMPKIN PIE! (I'm going to try this recipe from Cook's Illustrated via Smitten Kitchen, though I plan to hit the filling with my hand blender,
not try to put it through a sieve)
Brownie Pie (another offering from Anne)

I have a plan; we'll see how all this goes.

Fun with Dairy Products

2009-05-31T03:33:33Z

Milk, cheese, yogurt, ice cream -- I could happily live on dairy products alone. (Good thing I'm lactose-tolerant. Many thanks to my Scandinavian ancestors.) However, these lovely things are not cheap, so today I did some playing around with DIY yogurt and ricotta. These are some of the simplest recipes evah.

(Had I been thinking, I'd have taken pics.)

For yogurt: I heated a half gallon of whole milk to 180* F, pulled it off the burner, let it cool to 110*. At that point I scooped out some of the warm milk with a measuring cup, and mixed in 2 tablespoons of store-bought yogert. (The kind with live cultures). I poured that back into the pot of heated and cooled milk, covered the pot, and stuck it into a slightly warmed oven for the next 8 hours with the oven light on. Voila, yogurt! Tomorrow I'm going to strain it for Greek-style yogurt, which is even yummier -- thick and creamy like sour cream -- but costs way more than I can justify spending on yogurt these days.

For ricotta: I brought a quart of whole milk to a bare simmer, stirring just enough to keep the bottom of the pot from scorching completely (but don't be surprised if it cooks on a little).** At a bare simmer I poured in a quarter-cup of lemon juice, gave it one quick stir to combine, and turned down the heat. I waited for a minute while the milk curdled, and gave it another quick stir. Once it looked like the milk had separated into curds and whey (yes, like Miss Muffett) I poured the pot into a strainer lined with a coffee filter and let it drain for an hour. When the curds looked mostly (but not completly) drained I put a second coffee filter over the top of the cheese and weighted it with the bowl from my lemon juicer, which fits my small strainer pretty well. I left that for about 30 minutes while I puttered around the house, and then scraped the ricotta into a bowl.

Tonight's dinner was yogurt and a chopped mango. Lunch tomorrow is going to be spaghetti with fresh tomato sauce and a glob of ricotta cheese on top.

** I'll be scrubbing pots tomorrow.

About those enchiladas...

2009-04-24T14:29:44Z

Just about everybody who knows baronalejandro knows how much he loves Mexican food. My introduction to Mexican cuisine was the local Chi-Chi's in Jamestown, ND. That's the part of the country that is better known for using cream of mushroom soup as a major ingredient and minimal spicing, rather than anything adventurous with chilis and cilantro. Unfortunately most of the chain-restaurant Mexican that I had after that was similarly underwhelming.

It wasn't until much later, after college, that I got good Mexican food. An immigrant family opened up a little restaurant with authentic Mexican food and seriously lurid decor -- the day-glow paintings of hunky Aztecs in leopard skins and feathered headdresses carrying swooning girls were always good for a giggle.

Anyhow, the point is that I now have a much greater appreciation for Mexican food and have been cooking more Mexican and Mexican-inspired food, like these enchiladas that baronalejandro goes nuts for.

This is based loosely on a vegetarian enchilada recipe from Cooking Light a couple years ago, but I've modified it for omnivores.

Sauce:
1 Tablespoon olive oil
1 clove garlic minced
1/2 minced red onion
1 28 oz. can tomato sauce or crushed tomatoes
1/2 cup chicken broth
1 Tablespoon chili powder
1 Tablespoon honey
1 teaspoon cumin
1/2 teaspoon salt

Heat oil in a small saucepan. Saute garlic and onion until golden. Add the other ingredients and simmer 30 minutes.

Enchiladas:
8-10 whole wheat tortillas
2 chicken breasts, cooked and shredded (cooking them with some garlic and chili powder is tasty, but optional)
1 can black beans, drained
1 cup cooked quinoa (tasty little high-protine grain)
1 8 oz bag shredded Mexican cheese

Heat the oven to 350. Spread 1 cup of the sauce evenly across the bottom of a 9x13 baking pan. To assemble enchiladas, brush each tortilla lightly with some of the remaining sauce, and add a heaping tablespoon of beans, quinoa, and cheese and a few pieces of chicken. Roll up and put in baking pan, seam side down. Once the pan is full, spread the remaining sauce over the rolled enchiladas and top with the remaining cheese. Bake for 30-40 minutes, until cheese is bubbly and the enchiladas are heated through.

Then get out of the way while baronalejandro eats half the pan. ;)

We are noodle folk! Broth runs through our veins!

2009-04-08T16:00:55Z

There is no charge for awesomeness. Or, attractiveness.

Salsa Rosada!

2009-03-19T00:27:57Z

You know, I am an experienced aficionado of Mexican restaurants. I luuuuuuuuuv Mexican food. Well, so far where we are there is one (1) decent Mexican restaurant to be found.

So, desiring some salsa-y goodness, I went out & bought some. And money's tight, so I got El Cheapo mexican salsa.

Boy, did that suck. It was like ketchup with some onions in it. After sampling some tomatillo salsa at a recent knitting circle/whiskey tasting/potluck and having the maker describe how easy it was, I went & bought some tomatillos and tried it myself. I used the first tomatillo salsa recipe that came up on google as a base, and changed it up.

First off I shucked & scrubbed the tomatillos (which were a little spendy at the local grocery store at $4/lb, but 1/2 lb goes a looooong way) and threw them in a pot with some hot water, and simmered them for about five minutes. I think. I also threw in one regular tomato because, well, I had it.

While those were simmering, I chopped up a white onion, two jalapeños (extracting seeds & such), & a green onion. Once the 'maters had simmered, I pulled them out and whacked them in half so they'd fit in the food processor. Throw everything in, and process the bejeezus out of it until it's a thick consistency. Added some chili powder for spikyness, some garlic powder & cumin, and viva la salsa rosada!

Keep in mind that it has taken me longer to describe this process than it has to actually perform it. So for about two bucks, some extra stuff lying about the kitchen, and less than 10 minutes I can have awesomesalsa rather than Le Salsa du Lame-itude. Complete with no ~~devil's saliva~~ HFCS, no added salt or sugar.

Mmm, I think I'll have some now. Won't you join me?

Let's start with the Homewrecker.

2009-03-09T23:43:24Z

"A fifteen inch deep-fried hot dog topped with jalapeños, habanero chili sauce, coleslaw, diced tomatoes and a mound of cheese."

And go to the Pizza Cone.

No? How about a MetaPizza

Maybe..."The Mega Mel Burger....burger consisting of five pounds of beef, one pound of bacon and a quarter pound of cheese" will trip your trigger.

This Is Why You're Fat

intrepida actually physically recoiled from the screen in horror.

Valentines Day...

2009-02-15T00:14:04Z

Is stereotypically red, white, and pink.

Here, Valentines Day is green and orange! Up for tonight, one romantic sushi dinner courtesy of His Awesomeness, Baron Alejandro. Salad, sides, and dessert by me.

Pics to follow.

CAKE IN A MUG! CAKE IN A MUG!

2009-02-04T05:01:34Z

How to Bake A Cake In A Coffee Mug Using A Microwave. Whoever thought that up should work for NASA.

Cake

2009-01-13T14:56:53Z

This -

is a CAKE -

d00d.

Deets here. Moar pix here.

Bran Muffins

2009-01-03T16:12:21Z

Cross posted from my journal

Banana Bran Muffins

In a large bowl combine and let stand for about 15 minutes:
1 2/3 c. wheat bran
1 c. boiling water

(If you are like me and save over-ripe bananas in the freezer, add two frozen bananas with the hot water and let them soak for 15 minutes to thaw. Then mash them up with a fork when you add the rest of the wet ingredients.)

While the bran is soaking, whisk together In a smaller bowl:
2 1/4 cups flour (preferably 1 3/4 c. whole wheat, 1/2 c. all-purpose, but this is flexible)
2 1/2 teaspoons baking soda
1/2 teaspoon salt

Once the bran has soaked, stir into the bran mixture:
1 generous cup liquid sweetener (the JoC recipe specifies 3/4 c. honey and 1/3 c. light molasses, but you could use molasses, or sorghum, or honey, or golden syrup. Today I used 1/4 c. dark molasses and 3/4 Lyon's golden syrup, because that is what was in the cupboard.)
6 Tablespoons vegetable oil (or melted butter, yum!)
1/4 c. packed brown sugar
2 large eggs
(If you are using thawed bananas, mash up 2 and add them now.)

If you want to add yummy extras or flavorings stir them into the wet ingredients now.
Ideas: vanilla, orange zest, raisins, nuts, chopped fruit.

Add the bowl of dry ingredients to the wet ingredients, and fold together until dry ingredients are just moistened.

Pre-heat the oven to 400
Spoon batter into muffin cups and bake for 15 to 18 minutes. Or until a toothpick inserted into a middle muffin comes out clean.
Makes about 24, depending on the size of your muffin cups.

Crash Hot Potatoes!

2009-01-02T02:16:14Z

Courtesy of fiannaharpar over at Medieval Cooking, Site of All Things Gastronomically Awesome. Thanks!

Crash Hot Potatoes

Man, these look good. And tasty. And relatively healthy, since there's not all that milk, cream, and butter to fatten your butt up. Just deee-lish potato-y goodness. I love simple.

Continuing the Asian Food Theme

2008-12-31T01:57:18Z

http://annathered.wordpress.com/

The author of that blog has a post up of bento lunches she's made based on Miazaki movies. They are IN-sane.

Tea Soup!

2008-12-31T00:00:56Z

So, I got this book from the library, pretty much based solely on the fact that we've been on an asian food kick lately, and have been exploring the local asian grocery stores. I don't really much like the book, because the writer, Chef Masaharu Morimoto takes him self FAR too pretentiously and seriously for someone who's been on 'Iron Chef' of all things. I just couldn't even flip through the book with a straight face. But for those of you who love haute-couture, and by that I mean little tiny meals served on huge white plates with very strategically placed dribbles of sauce, you'll love it.

Still, I did get a couple good tips for handling sushi rice (more on my sushi explorations later) and one good recipe. Which I am posting here to save & try for later; the book is due back at the library!

Matsutake mushrooms are a harbinger of autumn in Japan, and during their short season, it is essential to enjoy them at least once. They are always served with reverence and in a manner that allows their unique, smoky flavor to shine, as in this very simple soup. In Japan, this is served in a special dish called a dobin, which is replaced with a teapot here. At the restaurant, the shrimp, mushrooms, and chicken are eaten out of the teapot and the soup is drunken out of the cup, unlike the photograph, where we've reversed it to show the ingredients.

Ingredients
Dobin broth
4 large shrimp, peeled & deveined, with tail segments still attached.
4 matsutake mushrooms, wiped clean with a cloth, sliced
1 skinless, boneless chicken breast half (about 6 ounces/175 g), poached & diced
8 ginkgo nuts, preferably fresh, but canned will do
1 tablespoon mitsuba leaves, for garnish
2 sudachi, halved, or 1 lime, quartered

Dobin Broth
4 cups dashi
2 tablespoons sake
3 tablespoons light-colored soy sauce
Sea salt
Makes 4 1/2 cups

1. Fill 4 individual teapots or 1 large teapot with boiling water and let stand to heat through. Empty the teapots and shake out the excess water.

2. If it is not hot, bring the Dobin Broth to a simmer. Add the shrimp to the simmering broth and cook just until they turn pink, about 20 seconds. Using a slotted spoon, place a shrimp in each of the teapots or soup bowls. Add equal amounts of the mushrooms, chicken, and gingko nuts to each container. Pour the hot broth into the tea pots.

3. Serve the cups and pots immediately, allowing each guest to pour the hot soup into their cups. Pass the sudachi & mitsuba alongside, to season the soup with a squeeze of juice and a sprinkle of the leaves, as desired.

Dobin Broth
Bring the Dashi to a simmer in a medium saucepan over moderate heat. Add the sake and simmer for 3 minutes. Add the soy and season with sea salt to taste.

GHETTO CHILI!

2008-12-26T23:00:42Z

Really really good on a cold day. Very filling. Although, keep in mind I just said 'good'. I didn't say, 'good for you'.

INGREDIENTS

A big can of diced tomatoes.
The bigger the better. If you can get one of those dented cans on special that's even better. It tastes just the same but you pay less for it.

A couple cans of beans.
Really, any beans will do, but I prefer frijoles negros. Don't get refried beans or you will have chili paste, which is pretty gross. And DON'T get those beans that are pre-spiced, though. There are levels that even I won't stoop to.

A can of chopped green chiles.
It's best if you get this ingredient in a latino grocery, and are not able to read the label at all, unless you happen to be bilingual.

A can of jalapeños, or a couple fresh ones.
This might be the one occasion where actually getting something fresh will cost you less. Usually The Girl will only let me put half-a-can in. I'm not averse to standing on a chair and dumping in the whole can from on high with a raucous shout and a huge mess. However, caveat emptor. Life really isn't like a box of chocolates, it's more like a bowl of jalapeños; what you do today will burn your butt tomorrow.

Some ground meat.
Ground beef, ground pork, ground squirrel, ground moose-and-squirrel; really, whatever trips your trigger. If you're truly looking to save money, you can ask the butcher what he's about to throw out, and ask him if you can have it. Tell him you're going to feed it to your dogs or something, that ought to work. I've made this recipe with everything from hi-falutin' ground-up endangered animal to something I found on the road.

A beer.
If you're looking to spend no money at all, knock out a bum and steal his.

No, I can't advocate that. That's just too cruel. Plus a bum might have laced his beer with god-knows-what. At least offer him some money for it. If you have a little money, go get some cheap beer. Drink half and put the other half in the chili. Or, just put the whole thing in the chili like I do.

If you are staring down the barrel of some hard-up in laws, I recommend putting no beer in the chili at all. Put it all in yourself instead.

Chili powder.
Get a lot. Put it all in, at every stage of the cooking process. In fact, if you save some of it (or just steal an extra canister) and then eat that raw, with a spoon, while you're on the john the next day, it will make your butthurt seem much less. I have actually gotten someone I didn't like to try that once. They said it helped a lot.

Instructions
Get a skillet, a solid cast-iron one is good if you have it, but really anything is fine. Don't use one where the non-stick coating is flaking off unless you plan not to remember your twilight years. Or have any. Skillet up the meat with chili powder until it is well-cooked. Salivation is a good measure - when you stop being grossed out and start drooling, it's done. Add some chili powder. While the meat is cooking, open all the cans. Don't drain them.

Don't let your girlfriend watch you put the jalapeños in. She'll find out later anyway. OW! QUIT THAT! STOP HITTING ME!

Once the meat is cooked, dump all the cans in the skillet. Lower the heat and simmer everything for as long as you can possibly stand it. Then eat it. Then go open the windows and turn down the heat in the house. Don't smoke in the house for at least 24 hours. 36 is better.

Drink a glass of milk to coat your stomach, then serve it with cornbread. And cheese. And beer.

Enjoy!

If you are staring at this recipe in horror, at least I didn't make White Trash Casserole scroll down a little.

I actually have another recipe for chili, that is very posh and yummy. And safe, even! You have to start half-a-week ahead of time and have some special equipment, but OH IS IT WORTH IT. I'll write about it sometime.

Christmas Prezzie

2008-12-25T22:51:55Z

Because baronalejandro has a lust for all things pumpkin that almost equals his love for me, I decided to make him some kind of decadent pumpkin goodie as one of his Christmas presents. Behold! Pumpkin Caramel Rolls

Rolls:
1 package dry yeast
1/4 cup warm water
3 cups all purpose flour (plus more for kneading)
1/2 cup canned pumpkin
1/2 cup low fat milk
1/4 cup butter, melted
1 teaspoon salt
1/2 teaspoon cinnamon
1 pinch ground nutmeg or cloves

Filling:
3 tablespoons white sugar
3 tablespoons brown sugar
2 tablespoons flour
1 1/2 teaspoons ground cinnamon
2 tablespoons cold butter, cut into small pieces

Caramel:
1/4 cup packed brown sugar
1/4 cup canned pumpkin
2 tablespoons melted butter
2 tablespoons heavy cream
(this makes a gooey thick caramel, add more cream if you prefer a thinner, drippier, caramel)

Directions:
(Preheat the oven to 375)

1. Dissolve yeast in warm water. Let stand for five minutes. Add the rest of the ingredients for the rolls (flour through nutmeg), and stir until completely combined. This will be a sticky dough. Leave in a warm place to rise for 45 minutes.

2. Punch down and knead for 10 minutes, adding flour as needed to keep the dough from sticking to everything in sight. I used about 1/2 a cup, but this will vary depending on the weather, the amount of moisture in your flour, the phase of the moon, etc. Let rise in a warm place for 20 minutes, or until doubled in size and a good poke with two fingers leaves a permanent dent.

3. Combine the ingredients for the filling and cut them together with a pastry blender or a fork (or your fingers, which I think is the easiest way) like you were making biscuits.

4. Punch down dough, let rest 5 minutes. Roll or pat out into a 12x10 inch rectangle. Scatter the filling over 2/3 the width of the dough, and then roll up tightly, lengthwise -- so you have a 12 inch long dough log. Pinch the seam tightly to seal. Cut into 9 to 12 equal slices, depending on how big you like your caramel rolls. (I cut 9 for big puffy rolls.)

5. In a 9x9 baking pan combine the ingredients for the caramel. It should be a sweet, pumpkin-y slurry spread evenly across the bottom of the pan. Put the rolls into the pan of caramel, one cut side down. Let rise for 15-20 minutes.

6. Bake for approximately 20 minutes, until the caramel is bubbling and the rolls are golden-brown on top.

7. Let cool slightly once you take them out of the oven. And then (being VERY careful, because that caramel could do some burn damage!) upend the pan of rolls onto a platter and scrape any caramel that has stuck to the pan on top of the rolls.
This recipe is based heavily on the "Pumpkin-Cinnamon Streusel Buns" from the 2004 Best of Cooking Light cookbook. I wanted to make something with a definite pumpkin flavor that recalled the pans of gooey caramel rolls that my Mom would make for special occasions when I was little, without being completely horrible for us. So, the idea of adding pumkin to the caramel itself.

Judging by baronalejandro 's moans and drooling, this was a hit.

Less than four hours later...