tag:blogger.com,1999:blog-62487873526641315622024-02-08T15:47:43.357-05:00Dave's CookingGood biochemists make good cooks.Dave McDonaldhttp://www.blogger.com/profile/10937630053486820124noreply@blogger.comBlogger246125tag:blogger.com,1999:blog-6248787352664131562.post-2080485136952401752010-10-25T20:51:00.004-04:002010-10-25T21:25:46.475-04:00Jerk Beef on Sweet Potato ChipsFor as much as I cook and bake, I don't get the chance to make too many appetizers. I'm not one to hold a party where I whirl around the room with hors d'oeuvres on a silver platter. And when I'm invited to such a soiree, I usually bring tasty baked goods. On this occasion, though, I really wanted to try something new and different.<br/><br /><b>Jerk Beef on Sweet Potato Chips</b><br /><em>Makes 40 servings. Adapted from <a href="http://www.epicurious.com/recipes/food/views/Jerk-Beef-on-Plantain-Chips-350909" target="_blank">Gourmet magazine</a>.</em><br/><br /><u>Ingredients</u><br />1 beef tenderloin<br />2 tsp jerk seasoning paste<br />1 tbsp vegetable oil<br />3 tbsp cocktail onions, rinsed<br />1/3 cup cilantro<br />40 sweet potato chips (or plantain chips)<br/><br /><u>Directions</u><br />Quarter beef tenderloin lengthwise and pat dry. Season with 1/4 tsp salt and rub all over with jerk paste.<br/><br />Heat oil in a medium nonstick skillet over medium-high heat. Add beaf and sear on all sides, 4-5 minutes total. Remove from pan and let rest on a cutting board for 5 minutes. Cut crosswise into 1/2" slices.<br/><br />Finely chop onions and cilantro together. Top sweet potato chips with beef, then onion and cilantro. Arrange on a platter and serve.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09277.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09277.jpg" border="0" alt="Jerk Beef on Plantain Chips" height=270 width=360></a></center><br />These delightful bites were quite a success. The sweet potato provides a sturdy base for the savory piece of beef. The meet is bookended by the vinegary onion and the sweet chip. Plus a little cilantro never hurts. These little mouthfuls have all the flavor components you need for a well-rounded amuse bouche.Dave McDonaldhttp://www.blogger.com/profile/10937630053486820124noreply@blogger.com2tag:blogger.com,1999:blog-6248787352664131562.post-11327313119556650042010-10-25T18:23:00.004-04:002010-10-25T19:12:51.713-04:00Soft Pretzel Kit with Homemade Cheese SauceI'm not that into sports, but one reason I do like to go to various games is for the food. Roasted peanuts, popcorn, ice cream, jumbo hot dogs. But one of my all-time favorites is the soft pretzel. Soft, doughy interior with a crispy, buttery exterior, studded with large salt crystals. If only there was a way to make them at home... Enter the Soft Pretzel Kit.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09265.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09265.jpg" border="0" alt="Soft Pretzel Kit" height=270 width=360></a></center><br />The kit comes with a flour mixture and a packet of salt crystals, so all you have to do is add some water. The dough comes together with the help of some elbow grease.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09266.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09266.jpg" border="0" alt="Pretzel Dough Ball" height=270 width=360></a></center><br />Then you follow the handy little guide for shaping the dough into pretzels. A little melted butter slathered on top, a liberal sprinkling of the provided salt, and into the oven they go.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09267.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09267.jpg" border="0" alt="Prebaked Pretzels" height=270 width=360></a></center><br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09273.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09273.jpg" border="0" alt="Tasty Soft Pretzels" height=270 width=360></a></center><br />To celebrate my first soft pretzels, I decided to go the extra mile make a homemade cheese sauce:<br/><br /><u>Ingredients</u><br />2 tbsp unsalted butter<br />2 tbsp flour<br />1 tsp salt<br />1 cup milk<br />1 cup shredded Cheddar cheese<br />1 tsp mustard<br />Salt and pepper to taste<br/><br /><u>Directions</u><br />In a medium saucepan, melt butter over medium heat. Mix in flour and salt. Stir constantly until the mixture starts to simmer. Slowly pour milk into the mixture. Continue stirring over medium heat until the mixture has thickened. Make sure there are no clumps. Stir in cheese and mustard and continue stirring until cheese is completely melted and the dip is smooth. Add salt and pepper to taste and serve dip warm.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09274.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09274.jpg" border="0" alt="Cheese Sauce" height=270 width=360></a></center><br />The pretzels turned out great. Not perfectly like the ones at sports games, but they were still really good. And that cheese sauce was awesome. You could almost eat it like a soup, or even drink it because it was so wonderfully cheesy. You could probably decrease the milk content in the sauce if you want it more like the thick, bright yellow nacho cheese you see at convenience stores and wonder if that nuclear color ever exists in nature. All in all, I'll call this pretzel kit a twisted success.Dave McDonaldhttp://www.blogger.com/profile/10937630053486820124noreply@blogger.com0tag:blogger.com,1999:blog-6248787352664131562.post-57562169495323460732010-10-24T18:15:00.003-04:002010-10-24T19:10:30.093-04:00Buried Cherry CookiesThere's nothing like food containing a surprise. Savory items can hold surprises, like a Scotch egg (sausage stuffed with a boiled egg) or a turducken (turkey stuffed with a duck stuffed with a chicken stuffed with stuffing). Chocolate truffles and cupcakes are the more common confections in which you can hide a little surprise. And what better gift to send someone for their birthday than a delicious treat with something hiding inside.<br/><br /><b>Buried Cherry Cookies</b><br /><em>Makes 42 cookies. From Better Homes & Gardens Cookbook.</em><br/><br /><u>Ingredients</u><br />10 oz maraschino cherries<br />1/2 cup unsalted butter, softened<br />1 cup sugar<br />1/4 tsp baking powder<br />1/4 tsp baking soda<br />1/4 tsp salt<br />1 egg<br />1.5 tsp vanilla extract<br />1/2 cup unsweetened cocoa powder<br />1.5 cups flour<br />1 cup semisweet chocolate chips<br />1/2 cup sweetened condensed milk<br/><br /><u>Directions</u><br />Drain cherries and reserve juice. Halve any large cherries, but leave the rest intact. Beat butter in a standing mixer on medium speed for 30 seconds. Add the sugar, baking powder, baking soda, and 1/4 tsp salt. Beat until combined, scraping sides of bowl if necessary. Beat in egg and vanilla until combined. Beat in cocoa powder and flour until just incorporated.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09259.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09259.jpg" border="0" alt="Technically a Thumbprint Cookie" height=270 width=360></a></center><br />Shape dough into 1" balls. Place dough balls about 2" apart on an ungreased cookie sheet. Press your thumb into the center of each ball and place a cherry in each center.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09260.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09260.jpg" border="0" alt="Loading Up the Cookies" height=270 width=360></a></center><br />For the frosting, combine chocolate chips and sweetened condensed milk in a small saucepan. Cook, stirring constantly, over low heat until chocolate melts. Stir in 4 tsp of the reserved cherry juice. Spoon 1 tsp frosting over each cherry, spreading to cover the cherry entirely.<br/><br />Bake in a 350 degree F oven for about 10 minutes or just until edges are firm. Cook on cookie sheet for one minute, then transfer to a wire rack and allow to cool completely.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09261.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09261.jpg" border="0" alt="Buried Cherry Cookies" height=270 width=360></a></center><br />These cookies are an excellent addition to anyone's repertoire and look great on a holiday cookie plate. They are also a delight to make and wonderful to eat. Not only does the fudgy frosting have a light cherry flavor, but then *wham* you bite right into the maraschino cherry surprise in the middle. Don't listen to your parents - go ahead and play with your food.Dave McDonaldhttp://www.blogger.com/profile/10937630053486820124noreply@blogger.com1tag:blogger.com,1999:blog-6248787352664131562.post-61727792373474853552010-10-24T17:02:00.002-04:002010-10-24T17:32:27.103-04:00Penne with Tomato PestoI've penned a few pesto posts in the past. The main mantra for making pesto is nut + green or other vegetable + oil = delicious sauce. But I still keep finding surprising combinations for pesto, including <a href="http://davescooking.blogspot.com/2010/09/pappardelle-with-corn-pesto.html">corn pesto</a> and <a href="http://davescooking.blogspot.com/2009/08/thai-pesto-shrimp-nutty-noodles.html">Thai (cilantro-peanut)</a>. To add to the growing list of pestovations (pesto innovations) is this recipe from Cook's Illustrated.<br/><br /><b>Pesto alla Trapanese</b><br /><em>Makes 4 servings. Adapted from Cook's Illustrated.</em><br/><br /><u>Ingredients</u><br />1/4 cup slivered almonds<br />12 oz cherry tomatoes<br />1/2 cup packed basil leaves<br />1 clove garlic, minced<br />Salt<br />1/3 cup olive oil<br />1 pound penne<br />1 oz Parmesan cheese, grated<br/><br /><u>Directions</u><br />Toast almonds in a small, dry skillet over medium heat, stirring frequently, until golden and fragrant, 2-4 minutes. Cool to room temperature.<br/><br />Place almonds, tomatoes, basil, garlic, and 1 tsp salt in a food processor and puree until smooth, about 1 minute. Scrape down sides of bowl and, with the machine running, drizzle in the olive oil. Run for about 30 seconds to thoroughly mix the sauce.<br/><br />Meanwhile, cook pasta in a large pot of salted water until al dente. Reserve 1/2 cup of cooking liquid and drain pasta. Transfer pasta back to pot. Add pesto and Parmesan cheese to pasta. Toss and add pasta water until sauce acquires the desired consistency. Serve immediately with additional Parmesan on the side.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09240.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09240.jpg" border="0" alt="Pesto alla Trapanese" height=270 width=360></a></center><br />When preparing this dish, I did have my doubts. I thought I didn't have enough sauce or that it would be too plain. But I was quite surprised. This tomato pesto had an amazing flavor. It was so bright and a bit acidic that it went really well with the penne. Normally a bowl of pasta with sauce does not sound like much of a meal, but this pasta was the exception to the rule. There's something about the simplicity of the meal that makes it even more satisfying. Leave it to Cook's Illustrated to find a new twist on pesto.Dave McDonaldhttp://www.blogger.com/profile/10937630053486820124noreply@blogger.com0tag:blogger.com,1999:blog-6248787352664131562.post-61452964938653411802010-10-24T16:29:00.003-04:002010-10-24T17:00:55.166-04:00Fig-Gorgonzola PizzaFigs are one of the most ephemeral fruits of the summer growing season. For as sad as I am when strawberry season finishes up its few week run, it seems like figs are only around for a few days. I'm often underwhelmed by the ones available at the grocery store. They go moldy within a day or two of purchase. The fruit itself goes from green to ripened to gross within a very short time window. That fact makes it difficult to transport figs very far from their source. The only alternative to planting a fig tree myself is to go to the farmer's market. Once bought, plan on using your figs within a day or so to make sure they have the best flavor and texture. Here's the one recipe I managed to cook up during this year's fig season:<br/><br /><b>Fig-Gorgonzola Pizza</b><br /><em>Makes 4 servings. From <a href="http://www.epicurious.com/recipes/food/views/Pizza-with-Figs-Prosciutto-Gorgonzola-Balsamic-and-Arugula-354313" target="_blank">Bon Appetit</a>.</em><br/><br /><u>Ingredients</u><br />Cornmeal<br />1 lb pizza dough<br />1.5-2 cups Gorgonzola<br />6 figs, thinly sliced<br />2 tbsp balsamic vinegar, divided<br />8 slices prosciutto<br />1 tbsp olive oil<br />8 cups arugula<br/><br /><u>Directions</u><br />Preheat oven to 450 degrees F. Sprinkle cornmeal on a large baking sheet. Roll dough out on a floured surface to approximately a 12"x10" rectangle (mine looked more like a triangle, but that's ok). Sprinkle Gorgonzola over dough (use whatever amount you are comfortable with; 2 cups is a pretty intense Gorgonzola flavor). Sprinkle with pepper. Bake pizza until crust is golden brown on the bottom, 15-20 minutes.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09234.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09234.jpg" border="0" alt="Naked Gorgonzola Pizza" height=270 width=360></a></center><br />Meanwhile, toss figs with 1 tbsp balsamic vinegar in a small bowl and set aside. When pizza is golden brown, immediately drape with prosciutto slices, covering the pizza completely. Arrange fig slices over the pizza. Bake until figs are just heated through, about 1 minute more. Transfer pizza to cutting board.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09239.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09239.jpg" border="0" alt="Pizza Topped with Arugula" height=270 width=360></a></center><br />Whisk remaining 1 tbsp vinegar and oil in a large bowl. Toss arugula and season with salt and pepper. Mound arugula on top of pizza. Cut into pieces and serve.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09247.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09247.jpg" border="0" alt="Pizza Slice" height=270 width=360></a></center><br />Dried figs, available year round, are quite delicious and make a lovely accompaniment to salty cheese or even in a sauce for meat. But fresh figs are a different animal (or plant) altogether. They are fresh and fruity with a very particular figgy flavor. Combine this sweetness with some salty Gorgonzola and meaty prosciutto and you've got a winning pizza. And why have a side salad when you can put it right on top of the pizza? The crisp crust forms a great base for all these toppings. And unlike the pizzeria versions, one quarter of this pizza is enough to make a good meal. Or cut it into smaller pieces and serve it as an appetizer. Whichever you choose, enjoy the figs while they last.Dave McDonaldhttp://www.blogger.com/profile/10937630053486820124noreply@blogger.com0tag:blogger.com,1999:blog-6248787352664131562.post-61794104144325548842010-10-24T15:34:00.002-04:002010-10-24T16:27:17.747-04:00Peanut Butter-Filled Chocolate CupcakesI love cupcakes. The idea itself is genius. I would like a piece of cake that I can eat with my hands. Wherever, whenever. With a cupcake you are one paper wrapper away from a small indulgence. So, for the hell of it, I decided to open up one of my cupcake books and give this recipe a whirl (or rather, a swirl).<br/><br /><b>Peanut Butter-Filled Chocolate Cupcakes</b><br /><em>Makes 12 cupcakes. From <u>Martha Stewart's Cupcakes</u></em><br/><br /><u>Ingredients</u><br /><em>Cupcakes</em><br />2/3 cup flour<br />1/2 tsp baking powder<br />1/4 tsp salt<br />1/2 cup unsalted butter, cut into small pieces<br />4 oz semisweet chocolate, coarsely chopped<br />2 oz unsweetened chocolate, coarsely chopped<br />3/4 cup sugar<br />3 large eggs<br />2 tsp vanilla extract<br/><br /><em>Peanut Butter Filling</em><br />4 tbsp unsalted butter, melted<br />1/2 cup powdered sugar, sifted<br />3/4 cup smooth peanut butter<br />1/4 tsp salt<br />1/2 tsp vanilla extract<br/><br /><u>Directions</u><br />Preheat oven to 325 degrees F. Line a muffin tin with paper liners. Whisk together flour, baking powder and salt. Put butter and chocolates in a heatproof bowl of a double boiler; stir until melted. Alternatively, microwave butter and chocolates in 10-15 second bursts, stirring in between, until melted. Cool slightly.<br/><br />Whisk sugar into the chocolate mixture. Add eggs and whisk until mixture is smooth. Stir in vanilla. Add flour mixture and stir just until incorporated.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09228.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09228.jpg" border="0" alt="Swirling the Cupcakes" height=270 width=360></a></center><br />Prepare peanut butter filling by stirring together all ingredients until smooth. Spoon 2 tbsp chocolate batter into each paper liner, followed by 1 tbsp peanut butter filling. Repeat with another tbsp chocolate batter, and top with 1 tsp filling. Swirl top of cupcake batter and filling with a toothpick.<br/><br />Bake until a cake tester inserted comes out clean, about 30-40 minutes. Transfer tin to a wire rack to cool completely.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09231.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09231.jpg" border="0" alt="PB-Filled Chocolate Cupcakes" height=270 width=360></a></center><br />There are two keys to making this recipe work. Firstly, remember that this is a chocolate cupcake filled with peanut butter, not a swirl cupcake. The difference is not much, but the peanut butter filling will not bake into a cake texture. Instead it stays pretty separate from the chocolate cake. Secondly, the directions are written in a very exacting Martha Stewart style. But if you follow them, you'll end up with a tasty end-product. If you're going to indulge, then chocolate and peanut butter is a great way to do it. While chocolate is always a good thing, adding peanut butter makes these cupcakes more sumptuous and rich. You may be glad you only have this mini-cake to eat per serving, because a full-sized cake of this sort would be a meal unto itself.Dave McDonaldhttp://www.blogger.com/profile/10937630053486820124noreply@blogger.com0tag:blogger.com,1999:blog-6248787352664131562.post-90861188706179558762010-10-24T14:58:00.003-04:002010-10-24T15:28:07.777-04:00Greek Turkey BurgersOver the summer, I had a plethora of cucumbers to use. From my small porch garden, the cucumbers were the most productive this year. And since I can only tolerate so many pickles and salads, it was time to go Greek. One of my favorite Mediterranean sauces is tzatziki, a cucumber-yogurt sauce served on gyros and souvlaki. So, with the help of a Bon Appetit magazine recipe, I decided to make Greek turkey burgers (or in Iron Chef speak "turkey burgers with cucumber 2 ways").<br/><br /><b>Greek Turkey Burgers</b><br /><em>Makes 4 servings. Adapted from Bon Appetit magazine.</em><br/><br /><u>Ingredients</u><br />1 1/3 lbs ground turkey<br />4 oz feta<br />1/4 cup red onion, finely chopped<br />1 tsp dried oregano<br />1 tsp lemon zest<br />1/2 tsp salt<br />Cooking spray<br />1/2 cup cucumber, grated<br />6 oz Greek yogurt<br />1 tbsp mint, chopped<br />1/2 tsp salt<br />4 hamburger buns, split and toasted<br />Lettuce, for topping<br />Tomato, sliced, for topping<br />Cucumber, thinly sliced lengthwise, for topping<br />Peperoncini, for garnish<br/><br /><u>Directions</u><br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09221.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09221.jpg" border="0" alt="Pheta Cheese" height=270 width=360></a></center><br />For this recipe, I used the "Pheta Cheese" from the local Chapel Hill Creamery. It came in large blocks in a salty brine. It wasn't as soft as some fetas, but it was still very a very tasty cheese. Stir together the turkey, feta, red onion, oregano, lemon zest, and salt, making sure not to overmix. Shape mixture into 4 patties, about 1/2" thick.<br/><br />Heat a grill pan over medium-high heat and coat with cooking spray. Place burgers on the grill and cook each about 5 minutes per side or until they are done all the way through. Remember, this is poultry and not beef, so there's a fine line between fully cooked (not pink) and dried out.<br/><br />Stir together cucumber, yogurt, mint, and 1/2 tsp salt in a small bowl. To assemble burgers, spread buns with tzatziki and load with burger and toppings of your choice. Garnish plate with peperoncini. I also prepared some oven roasted potato wedges to serve on the side that I seasoned with salt, pepper, and dried oregano.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09227.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09227.jpg" border="0" alt="Greek Turkey Burgers" height=270 width=360></a></center><br />I love burgers because they can make for a quick dinner on a busy weekday night. Form 'em, grill 'em and eat 'em. These burgers tasted great without being too greasy. In fact, the yogurt sauce and cucumbers gave them a fresh taste. Feel free to use whatever fresh herbs you want in the tzatziki. The mint in this version is a traditional Greek flavor, but fresh oregano, parsley or thyme could be great. So take a break from the weekly plain cheeseburger and go Greek!Dave McDonaldhttp://www.blogger.com/profile/10937630053486820124noreply@blogger.com0tag:blogger.com,1999:blog-6248787352664131562.post-59959295038479228572010-10-21T22:26:00.002-04:002010-10-21T22:53:49.484-04:00Coconut CakeCoconut seems to be one of those flavors that someone either loves or hates. I'm partial to almost all flavors, especially in sweets. But I'm still amazed by people who will run for the trashcan when they bite into a coconut truffle from a chocolate sampler. Coconut is a wonderful substance in all its forms, whether it's a pina colada or a macaroon. It has a toasty nuttiness when it has been browned and a sweet chewiness when it has not. It is the perfect companion to fruits, nuts and chocolate.<br/><br />A newer member of my lab had a birthday recently. She had previously mentioned loving a coconut cake from a Thai restaurant in her home town, so I set out to find a recipe that would make a reasonable facsimile.<br/><br /><b>Coconut Cake</b><br /><em>Makes 8-10 servings. Adapted from <a href="http://thaifood.about.com/od/thaidesserts/r/coconutcakefluffycoconuticing.htm" target="_blank">Darlene Schmidt</a>.</em><br/><br /><u>Ingredients</u><br /><em>For the cake</em><br />6 eggs<br />1.5 cups coconut milk (not lite)<br />7 tbsp sweetened shredded coconut<br />1 cup sugar<br />1/8 tsp salt<br />1 cup butter, melted<br />2 cups flour<br />4 tsp baking powder<br /><em>For the icing</em><br />3 egg whites<br />1 cup sugar<br />1/2 tsp cream of tartar<br />1 pinch of salt<br />2 tsp coconut extract<br />1 cup sweetened shredded coconut, toasted<br/><br /><u>Directions</u><br />Preheat oven to 350 degrees. Grease two 9" cake pans, line bottoms with parchment and grease parchment.<br/><br />Stir the coconut into the coconut milk and set aside to soak.<br/><br />Separate egg whites from yolks. Place the whites in a medium mixing bowl. Beat egg whites with an electric mixer until stiff peaks form. Set aside.<br/><br />Place yolks in a large bowl. Add sugar, salt and melted butter. Beat to a smooth consistency for about 1 minute.<br/><br />Combine baking powder and flour. Add the flour mixture and coconut mixture to the yolk mixture. Beat 1-2 minutes with an electric mixer until well combined, about 1-2 minutes. Fold in the beaten egg whites into the batter. Pour batter into prepared pans and bake 30-40 minutes until a toothpick inserted in the center comes out clean. Cool completely.<br/><br />To make the frosting, prepare a double boiler by placing a medium metal or glass bowl over a pan of simmering water (note - don't let the water touch the bowl). Combine egg whites, sugar, cream of tartar, and salt in the bowl. Start beating this mixture using an electric mixer at low speed. Gradually over 5 minutes, continue to beat while incrementally increasing the speed to high. Add the coconut extract as you move to the high speed and beat to combine. Remove from heat.<br/><br />To assemble, place the first layer of cake on a serving plate. Top with a generous amount of icing, spreading to the edges. Place second layer on top. Cover the cake with the remaining icing (it doesn't have to be perfect). Lastly, cover the entire cake with the toasted coconut.<br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09101.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09101.jpg" border="0" alt="Coconut Cake" height=270 width=360></a></center><br />This cake is quite amazing. It has every form of coconut you could imagine save climbing a tree and chopping down a fresh one. The coconut meat, milk and extract all add layers of flavor and complexity to this very moist cake. The frosting tastes like a light coconut marshmallow and gives the cake a very dreamy quality. Though this cake is not for the coconut haters at your work or among your friends, for us coconut lovers it is a celebration of a delicious tropical "fruit."Dave McDonaldhttp://www.blogger.com/profile/10937630053486820124noreply@blogger.com0tag:blogger.com,1999:blog-6248787352664131562.post-8552903060652163242010-10-21T20:00:00.002-04:002010-10-21T20:54:51.080-04:00NC State Fair 2010<center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09417.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09417.jpg" border="0" alt="State Fair Menu" height=270 width=360></a></center><br />It's time for the <a href="http://www.ncstatefair.org/2010/" target="_blank">North Carolina State Fair</a>! Between the State Fair and the Renaissance Fair, fall is one of the best times of the year. Once the weather breaks and the sweltering heat stops, it's time to eat to your heart's content, hit the rides until you feel sick, win some prizes, then start all over again. The newest feature at the website is that you can search for any of the rides/games/food that you want. That way you can build a map of all the places you want to go on your visit. If you are iPhone-inclined, they also have an app for that. Here are my favorite food finds from this year's fair:<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09414.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09414.jpg" border="0" alt="Roasted Corn" height=240 width=360></a></center><br />We started the day light with an ear of roasted corn. The ears are roasted en masse until the husk is charred. They are served up plain or dipped in melted butter. Then you have your choice of various toppings, including but not limited to salt, pepper, lemon-pepper, poultry seasoning, Parmesan cheese, and mayonnaise. The corn tastes great and it may be one of the healthiest items you find at the fair, certainly the only one that came directly off a plant.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09415.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09415.jpg" border="0" alt="Chocolate-covered Bacon" height=270 width=360></a></center><br />Chocolate-covered bacon was a big hit at last year's fair and it is back and as good as ever. The bacon itself is crisp and salty-sweet. It is dipped in a thick layer of good chocolate, then topped with sprinkles or other decorations. It is a little expensive for a single piece of bacon, but you won't be complaining once you bite through the chocolate shell. Just be sure to get your bacon from Steph's Strawberries as some of the other versions fall short on Steph's level of quality.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09416.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09416.jpg" border="0" alt="Attack of the Giant Gummies!" height=270 width=360></a></center><br />GGB of Raleigh has their first stand at the fair, selling the world's largest gummies. They are famous for their 5lb gummy bears and now offer a variety of other treats including a 3lb gummy worm that is about 2 feet long, gummy shot glasses, gummy tongues, and smaller 1lb gummy bears on sticks that come in about 10 flavors. Unfortunately, my stomach did not let me try these intriguing confections, but if you can find some friends to share, this would be a great novelty.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09419.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09419.jpg" border="0" alt="Koolaid Pickles" height=270 width=360></a></center><br />One of the most intriguing new offerings at this year's fair are Koolaid pickles. Before you gag at the thought, hear me out. The vendors take a jar of Mt. Olive bread'n'butter pickles, dump out the brine, and put in some red Koolaid. The outside of the pickles is a bright red color, but the interior of the pickle is that same odd shade of green. I've never been a fan of bread'n'butter pickles, but this version was actually quite tasty. The Koolaid sweetened the pickles up just a tad and made their flavor more interesting. If you're feeling adventurous (which you should be at the fair), buy a set of these pickles and see what you think. If all else fails, you can just throw them at one of the game stalls and see if you win a prize.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09434.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09434.jpg" border="0" alt="Fried Food Fest" height=360 width=270></a></center><br />State Fairs from Texas to North Carolina are known for bringing the best and worst in fried foods. The Lone Star State takes the cake (or Twinkie) when it comes to fried food. Vendors compete for the best new fried food, inventing such odd offerings as fried Coca Cola, fried beer, and even fried butter. Many of these new ideas get to the NC State Fair, and the popular ones like fried Oreos become permanent parts of the menu.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09424.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09424.jpg" border="0" alt="Chocolate Obsession Funnel Cake" height=270 width=360></a></center><br />Can a funnel cake be gourmet? Yes, yes it can. Funnel cakes have long been part of fairs. A batter is streamed into fry oil and allowed to cook until a puffed nest forms. Some vendors top them with a thick layer of powdered sugar. But the newest addition to this lineage is the gourmet funnel cake, coming in 6 flavors like apple and chocolate obsession (pictured above), which is a chocolate funnel cake topped with chocolate syrup, chocolate chips, powdered sugar, and whipped cream. It is truly decadent and very difficult to stop eating. One drawback of most funnel cakes is that after a few bites you're pretty much tired of the taste of fried batter, but these gourmet cakes keep you wanting more even after you've cleaned your paper plate.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09437.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09437.jpg" border="0" alt="Fried Chips Ahoy and Honeybun" height=270 width=360></a></center><br />The newest of the things-you-thought-they-would-never-fry category are the fried Chips Ahoy and the fried Honeybun. The Chips Ahoy, much like the fried Oreo, becomes much softer in the fryer, but it brings a lot less flavor than that chocolate cookie. All you end up with is a piece of fried batter surrounding some chocolate chips. The Honeybun, on the other hand, was marvelous. There is a lot of fried batter to get through with it, so it is best to split this behemoth. The Honeybun is heated in the frying process, making it taste absolutely delicious and wonderfully moist.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09422.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09422.jpg" border="0" alt="Krispie Kreme Bacon Cheeseburger" height=270 width=360></a></center><br />The last new item that is definitely worth mentioning was by far my favorite food at this year's fair. It is the *brace yourself* Krispie Kreme Bacon Cheeseburger. If it sounds gross, wait for it. Burger + bacon + random unnecessary toppings + cheese + 2 Krispie Kreme donuts = pure bliss. If you've ever had a McGriddle from McDonald's, this monster is very similar. It is mostly sweet with a bit of savory in the middle from the burger and cheese. The bacon unites it all (because let's face it, bacon is magical and can bring people together). Like many foods at the fair, I split this with a group of people, but this was the only food I was sad that I could only eat my share and not the entire thing. This burger was transcendentally wonderful and if you can't get to the fair to have one this year, you should make it at home.<br/><br />The fair, overall, was a monumental success. Not only am I still an ace at the water-shooting games, but I went home feeling fully satisfied that I had eaten the best of this year's fair. If you live in the area and have time between now and Sunday, go to the fairgrounds. It does not matter if there are throngs of people. All that matters is that you have the chance to enjoy this unique slice of the American lifestyle.Dave McDonaldhttp://www.blogger.com/profile/10937630053486820124noreply@blogger.com0tag:blogger.com,1999:blog-6248787352664131562.post-67915334960741852152010-10-16T22:31:00.003-04:002010-10-16T22:59:05.979-04:00Grilled Shrimp Satay with PeachesA few weeks ago, when the farmers were selling the last peaches of the year, I decided to take advantage of the waning summer heat and took to the grill to make dinner. These recipes are quick, but they are certainly delicious and perfect for summer's last hurrah.<br/><br /><b>Grilled Shrimp Satay with Peaches</b><br /><em>Makes 4 servings. Recipe from <a href="http://www.epicurious.com/recipes/food/views/Grilled-Shrimp-Satay-with-Peaches-and-Bok-Choy-242685" target="_blank">Bon Appetit</a>.</em><br/><br /><u>Ingredients</u><br />6 tbsp smooth, natural peanut butter<br />1/3 cup dark brown sugar<br />3 tbsp rice vinegar<br />2 tbsp soy sauce<br />2 tsp chili paste (or to taste)<br />9 tbsp peach nectar, divided<br />3 peaches, pitted and wedged<br />16 shrimp, peeled and deveined<br />6 bok choy, halved lengthwise<br/><br /><u>Directions</u><br />Prepare grill over medium-high heat. Wisk together peanut butter, dark brown sugar, vinegar, soy sauce, chili paste, and 5 tbsp nectar until smooth. Season with salt and pepper to taste.<br/><br />Arrange peaches, shrimp and bok choy on the grill. Brush with 4 tbsp nectar, then brush with 1/4 cup of the sauce. Sprinkle with salt and pepper. Grill until peaches lightly charred, shrimp are opaque and bok choy are tender.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09059.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09059.jpg" border="0" alt="Shrimp-Peach Satay" height=270 width=360></a></center><br />Mound shrimp, bok choy and peaches on a platter. Drizzle with some sauce and serve with remaining sauce on the side.<br/><br />I paired this main course with an equally peanut-buttery pasta accompaniment. Too much peanut butter? No such thing!<br /><b>Nutty Noodles</b><br /><em>Makes 4 servings</em><br/><br /><u>Ingredients</u><br />1/2 pound rice pasta, uncooked<br />1/2 cup smooth peanut butter<br />1 cup water<br />2 tbsp soy sauce<br />2 tbsp lemon juice<br />1 tbsp tahini<br />1 tsp crushed red pepper<br />1/2 tsp ginger powder<br />1/4 tsp garlic powder<br />1 scallion, sliced<br />1/2 cup peanuts, unsalted, chopped<br/><br /><u>Directions</u><br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09060.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09060.jpg" border="0" alt="PB Base" height=270 width=360></a></center><br />Cook pasta according to package directions. Meanwhile, in a small saucepan stir together peanut butter and water. Simmer over low heat, stirring constantly, until the sauce is smooth. Stir in soy sauce, tahini, red pepper, ginger, and garlic powder. Bring to a boil, stirring constantly.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09062.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09062.jpg" border="0" alt="Nutty Noodles" height=270 width=360></a></center><br />Drain pasta well, then add to the sauce. Toss pasta in the sauce until it is well coated. Plate pasta and sprinkle with scallions and peanuts.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09064.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09064.jpg" border="0" alt="Grilled Shrimp Satay with Nutty Noodles" height=270 width=360></a></center><br />What a nutty feast indeed! I will admit that after a while, all of that peanut butter does get to you...after a while. The side of noodles were good and had a different taste from the shrimp. Definitely very nutty with some other minor flavors from the soy and garlic. But the star of this meal was the satay. Adding in the peach flavors to the peanut butter was a great idea and it made the dish taste more complete and interesting. If you can still find some peaches in your area before the winter flavors take over in full, fire up the grill and give this recipe a shot.Dave McDonaldhttp://www.blogger.com/profile/10937630053486820124noreply@blogger.com1tag:blogger.com,1999:blog-6248787352664131562.post-78935260212274749442010-10-02T11:31:00.003-04:002010-10-02T12:53:11.455-04:00Chicken & Sliders SoupI've never had much interest in making my own stocks before. Chicken stock/broth/bouillon was always something I bought in the store and never really minded. But sometimes in cooking you get the urge to try making something from scratch, if for no other reason than to appreciate how much hard work goes into making a soup from base ingredients. But then there's the question of what to do with the stock once you have it. Many people I've seen and read say you can freeze it in small quantities to use when you please, but I've never been much of a freezer stockpiler. My freezer currently has a loaf of bread (because it usually molds before I finish it), some frozen fruit for smoothies and some coffee. So I wanted to use my stock right away to enjoy the fruits of my labors. Then I remembered a soup that my mom used to make - chicken with sliders. Note: sliders, in this meal, are not miniature burgers, but rather fat, thick noodles that you slurp up with your soup.<br/><br /><b>Chicken Stock</b><br /><em>From <a href="http://elizabethsedibleexperience.blogspot.com/2010/01/15-things-to-make-before-you-die_20.html" target="_blank">Elizabeth's Edible Experience</a>.</em><br/><br /><u>Ingredients</u><br />2 rotisserie chicken carcasses, picked of meat (set aside), skin and fat<br />1 large yellow onion, unpeeled, quartered<br />3 carrots, unpeeled, halved<br />2 stalks of celery, cut into thirds<br />2 bay leaves<br />10 sprigs of parsley<br />5 sprigs of thyme<br />1 head of garlic, unpeeled and halved crosswise<br />1 tbsp kosher salt<br />1 tsp whole black peppercorns<br />1 gallon cold water<br/><br /><u>Directions</u><br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09103.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09103.jpg" border="0" alt="Rotisserie Chicken Twins" height=270 width=360></a><br/><br /><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09105.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09105.jpg" border="0" alt="Chicken Bones" height=270 width=360></a></center><br />I started with two rotisserie chickens and de-meated them by hand. This is an interesting, messy and slightly gross process. It is interesting observing the structure of the chicken and how all the muscles attach to each other. The best part is letting your fingers roam, searching for pockets of meaty goodness. Get every last bit that you can because this meat will go back into the chicken soup after making the stock.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09107.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09107.jpg" border="0" alt="Stock Ingredients" height=270 width=360></a></center><br />Place all of the ingredients except the water in a large (8-10 quart) stockpot. The easiest part of this recipe is that each of the ingredients, except the chickens, need only a minimal amount of preparation. The stock is strained at the end, so you don't have to worry about peeling or dicing anything. Just be sure your veggies are free of grit.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09108.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09108.jpg" border="0" alt="Ingredients Taking a Dip" height=270 width=360></a></center><br />Add 1 gallon of cold water to the stock pot and bring to a boil. This will take some time since most of the ingredients are either at room temperature or cold and the water has to rise from 75 degrees F to 212 degrees F.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09115.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09115.jpg" border="0" alt="Post-Boil Stock" height=270 width=360></a></center><br />Reduce heat to a simmer and cook, uncovered, for 4 hours. In this case, a simmer is heating the stock-to-be such that you see the occasional bubble float to the surface. Do not stir.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09116.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09116.jpg" border="0" alt="First Strain" height=270 width=360></a></center><br />Strain the contents through a colander placed on top of a large bowl or pot. Remember, unlike cooking most foods, you want to keep the liquid and get rid of the solids. Don't forget and pour your lovely stock down the sink.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09117.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09117.jpg" border="0" alt="Second Strain" height=270 width=360></a></center><br />Just to be safe, strain the stock again through a fine mesh strainer. You don't want any small bones or inedible bits to get into the final product.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09118.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09118.jpg" border="0" alt="Finished Chicken Stock" height=270 width=360></a></center><br />Place the stock in a large, sealable container and chill overnight. The next day, remove any surface fat. At this point the stock can be used immediately (after you're done admiring the magic of turning clear water into a golden broth) or you can freeze it in batches for up to 3 months.<br/><br /><b>Grandma's Chicken & Sliders Soup</b><br /><em>Makes about 8 servings</em><br/><br /><u>Ingredients</u><br /><em>Chicken Soup</em><br />Approx. 96 oz of chicken stock (see above)<br />3 carrots, peeled, large dice<br />2 celery, peeled, sliced<br />3 yellow squash, trimmed, diced<br />1 onion, peeled, large dice<br />1/2 lb green beans, trimmed, cut into bite-sized pieces<br />Meat from 1.5-2 rotisserie chickens (see above)<br />Salt and pepper to taste<br />Other dried or fresh spices (thyme, rosemary, etc.) to taste<br /><em>Sliders</em><br />1 cup flour<br />1 egg<br />2-3 tbsp milk<br/><br /><u>Directions</u><br />Place chicken stock in a large soup pot and bring to a simmer. Put all of the vegetables, chicken and spices in the soup to cook, approximately 15-20 minutes, depending on how many veggies you like in your soup.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09217.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09217.jpg" border="0" alt="Flour in a Pile" height=270 width=360></a></center><br />For sliders, place flour onto a cutting board in a little mound.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09218.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09218.jpg" border="0" alt="Making Slider Dough" height=270 width=360></a></center><br />Form a well in the center of the flour pile. Drop the egg into the well.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09219.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09219.jpg" border="0" alt="Sliders" height=270 width=360></a></center><br />Mix flour and egg together with a fork. Add enough milk to form a solid dough. On a lightly floured surface, roll out dough to desired thickness (remember - noodles will plump in the soup) and cut into short, wide strips with a pizza cutter.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09220.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09220.jpg" border="0" alt="Chicken & Sliders Soup" height=270 width=360></a></center><br />Drop the sliders into the boiling soup one by one so they don't stick together. Cook until they float, about 1-2 minutes.<br/><br />And there you have it! Scratch-made chicken and sliders soup. The noodles are a little heavy and chewy, adding interest to the light chicken soup. This soup is perfect any time of year because it is versatile enough, light enough and filling enough to satisfy you no matter what the weather is like. The vegetables and rotisserie chicken make the soup taste fresh, adding to the homemade quality.Dave McDonaldhttp://www.blogger.com/profile/10937630053486820124noreply@blogger.com2tag:blogger.com,1999:blog-6248787352664131562.post-62304902660533804642010-10-02T10:51:00.002-04:002010-10-02T11:11:59.529-04:00Pumpkin CookiesFall is just around the corner. I can feel it. The weather this weekend is set to be sunny and in the mid-sixties. I'm sure summer is not done, because it so rarely goes out quietly. But the waning supplies of tomatoes and dipping temperatures tell my tongue to yearn for warmer flavors. When one thinks of fall and winter, it's rare that you have a light gazpacho or a glass of lemonade. Instead you want hearty stews and cider laced with cinnamon. While summer does offer the freshest bounty of fruits and veggies, the time between October and March is my favorite in the year because you not only get to put on cozier clothing, but you also get to wrap yourself in the warmth of the heavier spices in your pantry. So let's kick off the season right!<br/><br /><b>Pumpkin Cookies</b><br /><em>Makes 2 dozen</em><br/><br /><u>Ingredients</u><br />2 cups flour<br />1 1/3 cups quick-cooking oats<br />1 tsp baking soda<br />1 tsp cinnamon<br />1/2 tsp salt<br />1/2 cup unsalted butter, softened<br />1/2 cup apple sauce<br />1 cup brown sugar<br />1 cup sugar<br />1 cup pumpkin puree<br />1 egg<br />1 tsp vanilla extract<br />3/4 cup walnuts, chopped<br />3/4 cup golden raisins<br/><br /><u>Directions</u><br />Preheat oven to 350 degrees F. Combine first 5 ingredients in a medium bowl. Feel free to add more spices (allspice, clove, nutmeg, ginger, etc.) to suit your tastes.<br/><br />In a separate bowl or standing mixer, beat butter, apple sauce and sugars until light and fluffy. Add pumpkin, egg and vanilla, and mix well to incorporate. Add flour mixture to the wet ingredients and mix well to combine. Stir in nuts and raisins.<br/><br />Drop batter by rounded teaspoons onto a greased cookie sheet. Bake for 12-14 minutes or until a light brown. Cool on wire racks.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC08847.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC08847.jpg" border="0" alt="Pumpkin Cookies" height=270 width=360></a></center><br />These cookies turned out very nicely. They have a soft, pillowy texture. Cinnamon always pairs with pumpkin (or any squash) beautifully, and the addition of the mellow golden raisins add chewy bits of extra sweetness. If you wanted to go the extra mile with these cookies, you could easily top them with a maple icing (maple syrup + powdered sugar + milk to desired consistency), but these cookies are perfectly enjoyable on their own. If this is how the season is starting off, this is going to be a delicious fall.Dave McDonaldhttp://www.blogger.com/profile/10937630053486820124noreply@blogger.com0tag:blogger.com,1999:blog-6248787352664131562.post-29738795455921753702010-09-24T22:27:00.003-04:002010-09-24T23:14:36.397-04:00Knead-less BreadIn the back of my mind, I maintain a list of the various culinary skills I want to work on. On the list are learning to make sushi, putting together a good pie/pastry dough, using my smoker, and baking really good bread. This last item came to the forefront of my mind when I stumbled across a Cook's Illustrated recipe I've had for a couple of years. I love Cook's Illustrated because they a) test every component of a recipe to figure out what's important, and b) break down every step to make normally daunting recipes more manageable to the home cook. So here goes my first foray into bread baking.<br/><br />Bread can be difficult if you don't know what to expect or what you are looking for. And even then, you may just have to accept the dense, flavorless brick that comes out of the oven. But this recipe promises a rustic-style loaf with a lot less work. Just like how stainless steel is not stain-proof (it stains less), this is not quite a no-knead recipe, but rather a knead-less one.<br/><br /><b>Knead-less Bread</b><br /><em>Yields 1 loaf. Recipe from <a href="http://www.cooksillustrated.com/recipes/detail.asp?docid=11829" target="_blank">Cook's Illustrated</a>.</em><br/><br /><u>Ingredients</u><br />3 cups all-purpose flour<br />1/4 tsp yeast<br />1 tsp salt<br />3/4 cup water, at room temperature<br />1/2 cup mild beer, at room temperature<br />1 tbsp white vinegar<br />Cooking spray<br/><br /><u>Directions</u><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09127.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09127.jpg" border="0" alt="Wet & Dry" height=270 width=360></a></center><br />Whisk together the flour, yeast and salt in a large bowl. In a small bowl or mixing cup, mix together water, beer and vinegar. Fold the liquid mixture into the flour mixture until the dough comes together. It will look "shaggy" (you'll know it when you see it). Cover the bowl and let the dough sit at room temperature for at least 8 hours and up to 18 hours (this is something that is easy to set up before you go to bed). In lieu of lots of kneading, this recipe just lets the dough rise for longer, allowing the gluten to develop on its own.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09128.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09128.jpg" border="0" alt="Shaggy Dough" height=270 width=360></a></center><br />Prepare a 10" skillet (size, in this case, does matter) by lining it with an 18" by 12" sheet of parchment and spraying this with cooking spray. Turn the dough out onto a lightly floured surface and knead by hand 10-15 times until it is a smooth ball. Shape the dough by pulling the edges toward the middle. Transfer the dough, seam-side down, to the prepared skillet. Lightly mist the dough with cooking spray and loosely cover with plastic wrap. Allow to rise at room temperature until it has doubled in size and barely springs back when poked, about 2 hours.<br/><br />Thirty minutes before you want to start baking, adjust the oven rack to the lowest position (to allow ample room). Place a large Dutch oven with its cover on the rack and preheat everything to 500 degrees F. When I knew I wanted to make this recipe, I kept my eye out for a good quality Dutch oven on sale. Finally, a local kitchen store slashed some of its prices for a summer sale and I knew the universe was telling me that it was bread time.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09130.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09130.jpg" border="0" alt="Risen Dough" height=270 width=360></a></center><br />Lightly flour the top of the dough and score it with a sharp knife (to release tension). Carefully remove the Dutch oven from the oven and remove the lid. Pick up the parchment and dough and carefully lower them into the pot. Let any excess parchment stick over the sides. Cover the pot and place it back in the oven. Reduce the temperature of the oven to 425 degrees F and bake, covered, for 30 minutes. This first high temperature baking in a covered pot helps to steam the bread and cook it through before you brown the outside in the next step.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09138.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09138.jpg" border="0" alt="Un Beau Boule" height=270 width=360></a></center><br />Remove the lid of the Dutch oven and continue baking the bread until the center of the loaf registers 210 degrees F on an instant-read thermometer and the crust is golden, about 20-30 minutes more. Carefully remove the bread from the pot and transfer to a wire rack. Cool completely, about 2 hours.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09141.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09141.jpg" border="0" alt="Sliced Beauty" height=270 width=360></a></center><br />For a total bread newb, this loaf turned out spectacularly. Everything about it was spot on. It was crusty and sturdy on the outside, but the inside was soft, delicate and it tasted bready (knead-less to say, I was happy). I broke out the homemade strawberry from earlier in the summer to celebrate this spectacular achievement. I will admit, the bread did not maintain this beauteous character for more than a couple days before it started to get soft around the edges, but the time we had together was just magical. If, like me, you want to dip your toe into the pool of bread-baking, start with this recipe. Before we know it, we'll be ready for the big plunge into kneaded bread.Dave McDonaldhttp://www.blogger.com/profile/10937630053486820124noreply@blogger.com0tag:blogger.com,1999:blog-6248787352664131562.post-86756095471048682372010-09-19T21:30:00.002-04:002010-09-19T22:50:55.067-04:00Pappardelle with Corn Pesto<center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09076.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09076.jpg" border="0" alt="Corn Soldiers" height=360 width=270></a></center><br />At the height of the summer corn season, I often feel like I'm up to my ears in ears. Strands of corn silk hide in various corners of my kitchen. Every time I open my CSA box, I'm horrified to see more corn. Just when I get rid of all of my tomatoes and zucchini, armies of husked soldiers descend upon my house. This is when you have to turn to food blogs, websites and magazines for inspiration. Luckily for me, during the height of this corny panic attack, an issue of Bon Appetit arrived at my door telling me, "Everything is going to be alright. We feel your pain and we can help."<br/><br /><b>Tagliatelle with Corn Pesto</b><br /><em>Makes 6 servings. Adapted from <a href="http://www.epicurious.com/recipes/food/views/Tagliatelle-with-Fresh-Corn-Pesto-360209" target="_blank">Bon Appetit</a></em><br/><br /><u>Ingredients</u><br />1 tbsp olive oil<br />4 slices turkey bacon, sliced in half lengthwise, then crosswise in 1/2" pieces<br />4 cups corn kernels (about 6 ears-worth of corn)<br />3 cloves garlic, minced<br />1.25 tsp salt<br />3/4 tsp black pepper<br />1/2 cup Parmesan cheese<br />1/3 cup pine nuts, toasted<br />1/3 cup olive oil<br />8 oz pappardelle<br />3/4 cup basil, torn, divided<br/><br /><u>Directions</u><br />Heat 1 tbsp olive oil in a large skillet over medium heat. Cook bacon until crisp and brown, then transfer to paper towels. Add corn, garlic, salt, and pepper to pan and saute until corn is tender, but not browned. Reserve 1.5 cups of the corn in a small bowl.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09082.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09082.jpg" border="0" alt="Corn Pesto" height=270 width=360></a></center><br />Place the remaining corn into a food processor. Add Parmesan and pine nuts. Blend this mixture until it is well combined. Stream in olive oil until the pesto is smooth.<br/><br />Cook pasta in salted water in a large pot until just al dente. Reserve 1.5 cups of the pasta water and drain the pasta. Add the pasta back into the pot along with pesto, corn, 1/2 cup basil, and bacon. Toss mixture together over medium heat until ingredients are evenly distributed. Add in pasta water, if necessary, 1/4 cup at a time until pasta and sauce are at the desired consistency. Season with salt and pepper. Transfer to a bowl and sprinkle with remaining basil and Parmesan to taste.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09086.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09086.jpg" border="0" alt="Pappardelle with Corn Pesto" height=270 width=360></a></center><br />This is one of the most creative ways I've seen corn used. It could have become cornbread, succotash, corn relish, corn on the cob, or corn chowder, but instead it made a delightfully summery entree. Sauteing the corn caramelizes it a bit and brings out a lovely sweetness. Combine this with the fragrant pine nuts and some salty Parmesan and it gives the pasta a beautiful golden color. The taste was incredible, allowing the corn to shine without making you feel like you just dumped some kernels on some macaroni and called it a day. I think this dish is very elegant with a lot of subtle simplicity that makes it a wonderful treat after a long, hot summer day. And it also goes to show you - you can make pesto out of pretty much anything. Buon appetito!Dave McDonaldhttp://www.blogger.com/profile/10937630053486820124noreply@blogger.com2tag:blogger.com,1999:blog-6248787352664131562.post-2650842493910097102010-09-11T16:38:00.003-04:002010-09-11T16:50:35.318-04:00Banana-Walnut Chocolate Chip CookiesBanana bread is one of my kitchen staples. Give me 2-3 ripe bananas and 1 hour, and I can make you a phenomenal banana bread. But what if you wanted something more hand-held? Something that you did not have to slice. Something that can be divvied up with ease. Sounds to me like banana bread in cookie form.<br/><br /><b>Banana-Walnut Chocolate Chip Cookies</b><br /><em>Adapted from <u>Martha Stewart's Cookies</u>.</em><br/><br /><u>Ingredients</u><br />1 cup flour<br />1/2 cup whole wheat flour<br />1 tsp kosher salt<br />1/2 tsp baking soda<br />3/4 cup unsalted butter, softened<br />1/2 cup sugar<br />1/2 cup light brown sugar<br />1 large egg<br />1.5 tsp vanilla extract<br />1 large, very ripe banana, mashed<br />1 cup rolled oats<br />8 oz semisweet chocolate chips<br />1/2 cup walnuts, coarsely chopped and toasted<br/><br /><u>Directions</u><br />Preheat oven to 375 degrees. Line baking sheets with parchment or spray with cooking spray. In a medium bowl, whisk together flours, salt and baking soda.<br/><br />In a large bowl, beat butter and sugars with a mixer on medium speed until pale and fluffy. Reduce speed to low and add egg and vanilla; mix until combined. Mix in banana. Add flour mixture; mix just until combined. Stir in oats, chocolate chips and walnuts.<br/><br />Drop dough by heaping tablespoons onto prepared baking sheets, keeping cookies about 2 inches apart. Bake until golden brown and just set, 12-13 minutes. Let cool on sheets on wire rack for 5 minutes. Transfer cookies to a wire rack and allow to cool completely.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC08849.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC08849.jpg" border="0" alt="Banana-Walnut Chocolate Chip Cookies" height=270 width=360></a></center><br />Martha's awesome ingenuity has yielded the perfect taste of banana bread and chocolate chip cookie. These treats really are great by themselves and don't need any sort of toppings or sauces to make them better. If anything, you may want to serve them sandwiched around some vanilla ice cream. You know, just to cut the sweetness.Dave McDonaldhttp://www.blogger.com/profile/10937630053486820124noreply@blogger.com2tag:blogger.com,1999:blog-6248787352664131562.post-15266076802579812602010-09-11T16:04:00.002-04:002010-09-11T16:50:55.898-04:00Chocolate Butterscotch CakeAfter making many free-standing cakes this year, I needed a break. If you want to make a tasty, good-looking cake, it can take quite a while. At the very least, you spend a couple hours spread out over a few days. But I wanted to break free of my rut and do something easy but delicious. I was charged with making a cake for a true Southern boy, so who better to turn to than Paula Deen?<br/><br /><b>Chocolate Butterscotch Cake</b><br /><em>From Paula Deen. Yields 12 servings.</em><br/><br /><u>Ingredients</u><br />3/4 cup softened butter<br />1.5 cups sugar<br />2 large eggs<br />1 tsp vanilla extract<br />2 cups flour<br />3/4 cup cocoa powder<br />1 tsp baking soda<br />1/4 tsp salt<br />1.5 cups milk<br />12.5 oz butterscotch<br />12 oz whipped topping, thawed<br />3.5 oz butterscotch pudding mix<br/><br /><u>Directions</u><br />Preheat oven to 350 degrees. Grease and flour a 13x9" baking pan.<br/><br />In a large bowl, beat butter and sugar on medium speed until creamy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and set aside. In a medium bowl, combine flour, cocoa, baking soda, and salt. Gradually add this to the butter mixture, alternatively with milk, beginning and ending with flour. Spoon into prepared pan.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09019.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09019.jpg" border="0" alt="Chocolate Cake Base" height=270 width=360></a></center><br />Bake the cake for 25 minutes or until a toothpick comes out clean.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09020.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09020.jpg" border="0" alt="Poked Full o' Holes" height=270 width=360></a></center><br />While the cake is still warm and using the handle of a wooden spoon, poke holes halfway through the cake at 1/2" intervals.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09021.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09021.jpg" border="0" alt="Covered in Butterscotch" height=270 width=360></a></center><br />Pour butterscotch evenly over the cake and allow to cool completely.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09022.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09022.jpg" border="0" alt="Soaked In" height=270 width=360></a></center><br />After cake has cooled, combine the whipped topping and pudding mix in a medium bowl. Spread evenly over the cooled cake. Be sure to make this frosting right before you use it and don't worry if it tastes gritty. The pudding will set up in the whipped topping gradually over time. This makes it taste better, but it also makes it more difficult to spread once it has started to set up. Cover the cake and refrigerate it. When ready to serve, cut it into squares. Don't forget an insulin shot as a chaser.<br/><br />For as simple and saccharine as this cake sounds, everyone loved it. The birthday boy even took home the remainder over the weekend and had to bring my baking pan back to me. The butterscotch keeps the cake lusciously moist and complements the chocolate very well. The additional butterscotch on top with a creamier base is actually a nice relief from the intense flavor and sweetness from the cake. I'm always amazed to see what types of desserts come out of a Southern kitchen. I really shouldn't be surprised that everything is so sweet since any baby south of the Mason-Dixon line is raised on sweet tea instead of formula. And let's face it, no one does a killer, simple dessert like Paula.Dave McDonaldhttp://www.blogger.com/profile/10937630053486820124noreply@blogger.com1tag:blogger.com,1999:blog-6248787352664131562.post-48962658964137404902010-09-02T20:35:00.002-04:002010-09-02T21:31:25.652-04:00Smith Island CakeI don't know if you realize this, but people love cake. Cake tastes good by itself, with some frosting, fruit, chocolate, pudding, bacon, whatever. I love cake too. I love to make it for other people. In every flavor, shape and size. My latest creation comes straight out of the pages of Cook's Country Magazine, but it's the pictures that really speak for themselves.<br/><br /><b>Smith Island Cake</b><br /><em>Yellow cake recipe from <a href="http://www.epicurious.com/recipes/food/views/Moist-Yellow-Cake-109358" target="_blank">Epicurious</a>, cake recipe from Cook's Country Magazine; serves 8-10.</em><br/><br /><u>Ingredients</u><br /><em>Yellow Cake</em><br />3 cups cake flour<br />1 tbsp baking powder<br />1/2 tsp salt<br />1 cup unsalted butter, softened<br />2 cups sugar<br />5 large eggs<br />2 tsp vanilla extract<br />1.25 cups buttermilk<br/><br /><em>Frosting</em><br />10 oz bittersweet chocolate, chopped<br />1 cup heavy cream<br />1 cup sugar<br />1/4 tsp salt<br />1 tsp vanilla extract<br />1/2 cup unsalted butter, softened<br/><br /><u>Directions</u><br /><em>Frosting</em><br />Place chocolate in large bowl. Heat cream, sugar and salt in a small saucepan over medium-low heat until sugar dissolves and mixture begins to simmer. Pour cream mixture over chocolate and whisk until smooth. Whisk in vanilla and butter until glossy. Cover and refrigerate until firm, but spreadable, about 1 hour.<br/><br /><em>Yellow Cake</em><br />In a medium bowl, sift flour, baking powder and salt. Set aside<br/><br />Beat 1 cup butter with an electric mixer on medium-high for 3 minutes until light in color. Add the sugar, 1/4 cup at a time, beating 1 minute after each addition. Add eggs, one at at time, beating well between additions. Reduce mixer speed. Stir vanilla into the buttermilk. Add flour mixture and buttermilk mixture alternatively beginning and ending with flour. Mix just until incorporated.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09067.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09067.jpg" border="0" alt="Yellow Cake Batter" height=360 width=270></a></center><br />Preheat oven to 350 degrees F. Grease and flour two 8" cake pans (or more if you have them), and line them with parchment paper. Spoon about 2/3 cup of yellow cake batter into prepared pans.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09068.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09068.jpg" border="0" alt="Yellow Cakes Before Baking" height=360 width=270></a></center><br />Spread batter evenly in pan. Bake until edges are golden and cake springs back when touched, 10-14 minutes. Cool pans on rack for 5 minutes. Run a knife around the edge of the pan, then invert cakes onto rack to finish cooling. Cool pan to room temperature, then wipe clean and repeat the process to make a total of eight thin cake layers.<br/><br /><em>To Assemble</em><br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09069.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09069.jpg" border="0" alt="Stack o' Cakes" height=270 width=360></a></center><br />I froze my cake layers for a couple of days and they did perfectly well. If you do want to make these ahead, be sure they are separated from each other with plastic wrap. Otherwise they may stick together.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09070.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09070.jpg" border="0" alt="Frosting First Layer" height=270 width=360></a></center><br />Place one cake layer on a serving platter. Spread 1/4 cup frosting over the cake. Be sure to spread the frosting as evenly as possible, taking it to the edge of the cake.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09073.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09073.jpg" border="0" alt="Layers Stacked" height=270 width=360></a></center><br />Top this layer with another layer of cake and repeat the process until there are 8 cake layers, all with a thin layer of chocolate frosting between them.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09074.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09074.jpg" border="0" alt="Smith Island Cake" height=270 width=360></a></center><br />Use the remaining frosting to cover the top and sides of the cake. Serve.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=2010-07-16131008.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/2010-07-16131008.jpg" border="0" alt="Cake, Sliced Open" height=270 width=360></a></center><br />The many layers are the real show-stopper with this cake. People marvel at your skill to pull off such an intricate looking cake. Even if your cake is domed on top and does not have the smoothest frosting, you will still wow a crowd.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=2010-07-16131022.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/2010-07-16131022.jpg" border="0" alt="Smith Island Cake Slice" height=270 width=360></a></center><br />Furthermore, this cake tasted great. With all of those layers of cake and frosting, one would think this would be too sweet, but the layers meld together more to make each bite delicious. People who like to eat the cake and frosting separately may have problems with this cake, but everyone I know that tried it liked it.<br/><br />Here's some food for thought: there are many examples of cakes that take layering to the extreme. Maybe this is some sort of convergent evolution. The other cakes that come to mind include <a href=http://www.marthastewart.com/recipe/meyer-lemon-crepe-cake" target="_blank">crepe cakes</a> (20 or so crepes with delicious fillings in between) and <a href="http://www.gambinos.com/shop/default.php?cPath=22" target="_blank">doberge cakes</a> (filled with pudding). In fact, according to <a href="http://en.wikipedia.org/wiki/Mille-feuille" target="_blank">Wikipedia</a>, it seems that every country has their own name and possible spin on this idea with cakes and pastries. The French mille-feuille ("thousand leaves") layers puff pastry and pastry cream with fancy chocolate stripes on top. Add some almond flavoring and it is a napoleon, named more for the city of Naples than the diminutive French emperor (not Sarkozy). Give it more Italian flair and it is mille foglie, which can have some sponge cake thrown in. From all of these, it seems that more layers means more work, which means greater to detail and a higher-end cake overall. Who knew that Smith Island, Maryland, was so worldly?Dave McDonaldhttp://www.blogger.com/profile/10937630053486820124noreply@blogger.com1tag:blogger.com,1999:blog-6248787352664131562.post-63444892630594532272010-08-31T20:53:00.004-04:002010-09-02T20:17:16.043-04:00Lamb KofteIn my search for new and different meals to bring for lunch, I stumbled across this <a href="http://www.epicurious.com/recipes/food/views/Lamb-Kofte-with-Yogurt-Sauce-and-Muhammara-356770" target="_blank">Bon Appetit recipe</a> for lamb kofte. I wanted food that was portable and utensil-less, making for easy eating during the work day. I've always found it weird to wield a fork a knife to cut a piece of chicken inside of a Gladware container. Lunch should not be a struggle, but rather a small moment of respite.<br/><br />Enter the lamb kofte. Pita is a great option when another ham sandwich won't cut it. Of course, you could just make a ham pita. But instead of letting your lunch fall flat, let it fall on flatbread. Let's put some flavor into the mid-day meal with this Middle Eastern classic.<br/><br /><b>Lamb Kofte</b><br /><em>Yields 6 servings, adapted from Bon Appetit Magazine</em><br/><br /><u>Ingredients</u><br /><em>Yogurt Sauce</em><br />1 cup plain yogurt<br />2 tbsp tahini<br />1 tbsp lemon juice<br />1/2 tsp salt<br /><em>Kofte</em><br />2 lbs ground lamb<br />1/2 cup fresh mint, minced<br />1/2 cup onion, grated<br />4 cloves garlic, minced<br />3 tbsp paprika<br />1 tbsp cumin<br />1.5 tsp salt<br />1 tsp pepper<br />6 pitas<br />2 tbsp olive oil, divided<br />2 large onions, halved and sliced<br /><em>Muhammara</em><br />1/2 cup roasted red peppers<br />1/2 cup water<br />3 tbsp molasses<br />2 tbsp fresh parsley, chopped<br/><br /><u>Directions</u><br />For the yogurt sauce, combine all ingredients in a medium bowl. Cover and chill.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09040.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09040.jpg" border="0" alt="Kofte" height=270 width=360></a></center><br />For the kofte, gently mix lamb, mint, onion, garlic, paprika, cumin, salt, and pepper in a large bowl. Use gentle motions and don't overwork the meat or else you'll have tough meatballs. Roll the mixture into 1.5" meatballs. Arrange them on a baking sheet lined with plastic wrap.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09041.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09041.jpg" border="0" alt="Sauteed Onions" height=270 width=360></a></center><br />Heat 1 tbsp oil in a large nonstick skillet over medium-high heat. Add the sliced onion and sprinkle lightly with salt and pepper. Saute until golden brown, about 8 minutes. Set aside.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09045.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09045.jpg" border="0" alt="Muhammara" height=270 width=360></a></center><br />To make the muhammara, add roasted red peppers to the same skillet used to cook the onions, stirring for 1 minute over medium-high heat. Add 1/2 cup water and 2 tbsp molasses (pomegranate if you wish). Bring to a simmer, scraping up any brown bits. Cook until reduced to 2/3 cup, stirring occasionally, about 4 minutes. Mix in parsley. Season to taste with salt and pepper, then transfer to a small bowl.<br/><br />Add 1 tbsp oil to the skillet and place over medium-high heat. Saute the meatballs in batches until just cooked through, 7-8 minutes.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09047.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09047.jpg" border="0" alt="Lamb Kofte in Pita" height=270 width=360></a></center><br />To assemble the pitas, tuck the meatballs in the pocket (or place on flatbread if that's what you prefer). Top with onions, muhammara and tahini sauce. You can eat it cold or warm, depending on what you like.<br/><br />What a perfect lunch this sandwich makes. No sliced deli meat and wilted lettuce. Instead, it's packed with delicious Middle Eastern flavors with that lovely caramelization in the background to unite it all. Tired of the usual bag lunch? Then you should opt for something decidedly international, but still totally portable.Dave McDonaldhttp://www.blogger.com/profile/10937630053486820124noreply@blogger.com0tag:blogger.com,1999:blog-6248787352664131562.post-31936750427752437562010-08-21T15:36:00.002-04:002010-08-21T16:02:36.433-04:00Mixed Berry PandowdyBerry season is about at an end with the last of the fresh blueberries disappearing quickly and the rest of the berries are but a memory. A Southern classic with berries and, really, any fruit, is a cobbler. But to celebrate these small fruits, I wanted something a little out of the ordinary.<br/><br />It turns out that cobblers are but a small subset of desserts that all have two-layer (fruit and cake) construction. Whether it's a cobbler, grunt, slump, brown betty, buckle, sonker, crisp, or crumble. The major distinctions that separate these varieties is the preparation of each layer. The fruit can be sauteed or baked. The cake layer can be crumbly, biscuit-like or cakey. Flip the layers and, technically, it's a pie. From all of these, I went for a recipe for a mixed berry pandowdy, where the berries are left whole and covered with a cake batter and baked until done.<br/><br /><b>Mixed Berry Pandowdy</b><br /><em>Adapted from <a href="http://www.ellesnewenglandkitchen.com/blog/2010/6/11/mixed-berry-pandowdy.html" target="_blank">Elle's New England Kitchen</a>, makes 6-8 servings</em><br/><br /><u>Ingredients</u><br /><em>Berries:</em><br />5-6 cups mixed berries<br />3 tbsp maple syrup<br />1/2 tsp cinnamon<br />1/2 tsp nutmeg<br /><em>Pandowdy:</em><br />1 cup flour<br />1/4 cup sugar<br />2 tsp baking powder<br />1/2 tsp salt<br />1/2 cup milk<br />1 egg<br />6 tbsp unsalted butter, melted<br />2 tsp vanilla extract<br/><br /><u>Directions</u><br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC08879.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC08879.jpg" border="0" alt="Berry Mixture" height=270 width=360></a></center><br />Preheat oven to 350 degrees F. Lightly grease a glass 2 quart baking dish (about 12"x7"). Place berries in baking dish and drizzle with maple syrup. Sprinkle with cinnamon and nutmeg and toss to combine. Bake berries for 15 minutes.<br/><br />Meanwhile, whisk the flour, sugar, baking powder, and salt in a medium bowl.<br/><br />After the berries have finished baking, whisk milk and egg together in a small bowl. Stir in the butter and vanilla. Stir this wet mixture into the flour mixture and pour over the hot berries. Spread out the batter with a spatula. Return to the oven and bake for 25-30 minutes or until lightly brown and a toothpick inserted into the cake comes out clean.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC08882.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC08882.jpg" border="0" alt="Mixed Berry Pandowdy" height=270 width=360></a></center><br />Cool for a bit, then scoop into bowls while it is still warm. The servings will be messy no matter how you do it, so you may as well give into the rustic nature of the dish. Add a touch of vanilla ice cream if you wish.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC08886.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC08886.jpg" border="0" alt="Pandowdy Bowls" height=270 width=360></a></center><br />The great part about this dessert is that it lets the berries shine through. In theory, the best way to enjoy berries is fresh and plain or with yogurt or whipped cream. In reality, who does not love a great berry dessert that lets the berries do their thing. The cake on top of the berry mixture is not overly sweet and helps to contrast the intense berry taste with some plain vanilla cake flavor and texture. Plus the fruit looks beautiful studded onto the canvas of the cake. This dessert has all the makings of a summer favorite - quick, easy, light, and tasty.Dave McDonaldhttp://www.blogger.com/profile/10937630053486820124noreply@blogger.com0tag:blogger.com,1999:blog-6248787352664131562.post-25339230575233084502010-08-21T15:11:00.003-04:002010-08-21T15:28:47.454-04:00The Treats Truck - NYCWhile the food truck business has been booming in Durham this past year, the idea started in cities like New York. One truck we tracked down is <a href="http://www.treatstruck.com/" target="_blank">The Treats Truck</a>. Having seen the truck on TV, we knew we wanted to find it in real life.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09200.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09200.jpg" border="0" alt="The Treats Truck" height=270 width=360></a></center><br />The truck publishes its tentative locations and times on its website, so it's generally pretty easy to track down. The desserts we were most excited about were the dessert brownies (cookies covered in chocolate, brownies and various other toppings) and the ice cream cone cupcake (cupcake placed into a sugar cone). When we arrived and had the full menu at our disposal, though, it was hard to decide. Some free samples of wonderful raspberry brownies did not help and neither did the plexiglass window offering a view of all the baked goods to be had.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09201.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09201.jpg" border="0" alt="Cran Almond Crispy Square" height=270 width=360></a></center><br />The first treat we selected was a cranberry-almond crispy square. It was literally a hunk of a cereal treat that was made for adult tastes by the addition of dried berries and nuts. Simply wonderful.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09202.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09202.jpg" border="0" alt="Treat Truck Cookies" height=270 width=360></a></center><br />On the left in the above picture are two peanut butter cookies sandwiched around chocolate filling. They were everything a PB cookie should be - crumbly, buttery, nutty, sweet. The chocolate did not hurt either. Lastly, I chose an oatmeal cookie made into a large thumbprint with a dollop of apricot jam. The cookie was good and the jam brightened its flavor to make for a sumptuous whole.<br/><br />The owner, Kim Ima, was kind, gracious and pleasant to talk to, especially by New York standards. When she found out that we were from out-of-state, she made sure to recommend some places in the city we should visit. While there are fleets of food trucks from which to eat, the Treats Truck should be one you find for a nice afternoon pick-me-up in the city.Dave McDonaldhttp://www.blogger.com/profile/10937630053486820124noreply@blogger.com0tag:blogger.com,1999:blog-6248787352664131562.post-73783714891975232252010-08-21T14:44:00.002-04:002010-08-21T15:30:27.034-04:00Fiore's & Carlo's Bakery - Hoboken, NJWhile New York City has more to explore than can be accomplished on any one trip, New Jersey sits right across the river. We decided to make a pilgrimage to see what Jersey had to offer.<br/><br />Since it was lunchtime when we arrived by ferry to Hoboken, we found a truly authentic Italian deli at <a href="http://www.fioresdeli.com/" target="_blank">Fiore's</a>. In my previous post, I wrote of the <a href="http://davescooking.blogspot.com/2010/08/carnegie-deli-nyc.html">Carnegie Deli</a> as a truly New York-style deli. While New York has a great deal of Italian influences, the Carnegie Deli has more of a Jewish feel. Fiore's is definitely Italian (or Italian-American, depending on which way you slice it).<br/><br />After entering the deli and taking in the fact that there is no visible menu, you start to mimic the other patrons (almost like Jane Goodall). You select a poppy seed roll or a longer baguette and hand it to the next available sandwich-man. I ended up choosing a meat at random and hoping for the best. The man disappears behind a very tall counter and emerges on the other side by a selection of toppings.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09146.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09146.jpg" border="0" alt="Sandwiches from Fiore's" height=270 width=360></a></center><br />In the end, we ordered a roast beef sandwich and a capicola sandwich, both with slices of fresh mozzarella cheese and sun-dried tomatoes. These sandwiches were absolutely monstrous. The meat was very high quality (yes, better than Boar's head), but the toppings really make the sandwich delicious. The fresh mozzarella was moist, creamy and without that odd rubber they sometimes have. This is, hands down, the best mozzarella I've found outside of Italy. To top it off, the sun-dried tomatoes were tender and packed in some extra flavor to round out the sandwiches. No wonder their tagline is "House of Quality."<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09148.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09148.jpg" border="0" alt="Carlo's Bakery" height=270 width=360></a></center><br />Anyone who loves TV shows about cake-baking (and there are many at the moment) probably knows about <a href="http://www.carlosbakery.com/" target="_blank">Cake Boss</a>. Buddy Valastro is a native Jersey-ite (in case you couldn't tell from his accent and grammar) who has an artistic eye when it comes to making cakes and desserts. His work is rooted in the recipes handed down to him by his father, but he is not afraid to break with tradition when necessary. The show usually features two cake projects, one of which puts Buddy and his crew (sua famiglia) in an interesting situation (jousting, Polar Bear Club swimming, etc.).<br/><br />Part of my goal for this trip across the river was to visit Carlo's Bakery, the headquarters of everything Cake Boss. I wanted to buy a couple desserts, maybe see one of the family members, snap a couple quick pictures, and, if fate smiled upon me, get caught on camera. Apparently fate was smacking us upside the head that day. At first glance, there was a bit of a line to get into the bakery, but upon closer inspection this line stretched from one block and all the way down the next. Some were estimating that it was 2-3 hours long! I love me some dessert and Cake Boss, but that is not worth 2-3 hours of vacation time. We did get to peek through the windows a bit, but did not see any of our favorite people, just a bunch of bakery lackeys. So we went back to New York just a little downtrodden, but our stomachs were full of delicious Italian sandwiches, so it was not all that bad.Dave McDonaldhttp://www.blogger.com/profile/10937630053486820124noreply@blogger.com0tag:blogger.com,1999:blog-6248787352664131562.post-48737735232103360322010-08-21T14:07:00.002-04:002010-08-21T15:30:15.330-04:00Carnegie Deli - NYCThe adventures in New York City continue! I love immersing myself in the cultural traditions of whatever area I visit. Even with all of the various cultural influences in any metropolis, there are some foods that are decidedly New York. One restaurant that I love to visit that serves a classic NYC menu is <a href="http://www.carnegiedeli.com/home.php" target="_blank">The Carnegie Deli</a>. This eatery is nearly three-quarters of a century old, but the food is as fresh and tasty as you'll find anywhere in Manhattan. This restaurant is a typical New York-style deli with obvious Jewish influences (matzoh balls and knishes are proudly displayed at the long to-go service counter). They keep the food straightforward (simple is too, well, simplistic) but never compromise on flavor.<br/><br />After sitting at our table in the middle of the hustle and bustle of a Sunday morning, we perused the menu for a while, trying to find the one thing we would order among the myriad of deletable possibilities. If they ever invent a bottomless stomach, it would make choices like this so much easier. Meanwhile, piles of sliced meats kept passing our table and immense cakes spinning in a cooler case were visible from my seat, a prelude of tastes to come.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09181.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09181.jpg" border="0" alt="Pickle Appetizer" height=270 width=360></a></center><br />After you order, a huge pile of pickles appears at the table. These Kosher dills are beautifully pickled, not as much as the ones in the store. They are perfectly crisp but packed with garlic acidity. Pickles at 11am does not usually sound like a good idea, but it's hard not to partake. When in Rome...<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09183.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09183.jpg" border="0" alt="Hot Pastrami Sandwich" height=270 width=360></a></center><br />Unlike most restaurants, this deli does not attempt to have all entrees reach the table at the same time. If you order one of their sandwiches, it will be out faster than you can spell "gefilte fish." They slice the hot deli meats to order. I ordered hot pastrami on rye, which was about 5-6 inches tall in the middle of the sandwich. Most of the sandwiches passing by were combinations of hot pastrami and corned beef that were twice as thick as mine, but I decided to get the "lite" version. The meat was sumptuously warmed and just melted in your mouth from the marbled fat throughout. I had to eat half the meat with a fork, but that was not a problem. If you make food tasty enough, it does not matter how you have to eat it. Once the sandwich was manageable, I applied a smidge of deli mustard to the bread and devoured this hand-held wonder in short order.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09185.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09185.jpg" border="0" alt="Blintzes" height=270 width=360></a></center><br />The other entree we ordered which came out about 10 minutes after the sandwich was a trio of blintzes. This breakfast fare is a little like a sweet burrito. The shell is very thin and a bit crispy. The innards can be a variety of flavors and we selected cheese (a sweetened ricotta-like cheese filling) and strawberry (tasted more fresh than the saccharine berry gel you buy at the store). Both types had an amazing flavor that really is a must if you've never tried them.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09186.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09186.jpg" border="0" alt="Blueberry Cheesecake" height=270 width=360></a></center><br />As if all that was not enough, I was not going to leave without some dessert. While the Carnegie Deli's sandwiches and entrees are awesome, they have some of my favorite New York-style cheesecake in all of Manhattan. Cheesecakes come in many flavors, but the major difference between them all is texture. Some are more gritty from the incorporation of ricotta. Others are very dense (a la Cheesecake Factory) or crumbly. But in New York, you find the richest, creamiest, dreamiest cheesecake known to mankind. The Carnegie Deli makes cheesecakes in this traditional fashion, even including some fruit on top in case you need some antioxidants. It is hard to describe just how astonishingly creamy this cheesecake is, but it's almost like eating a block of sweetened, flavored cream cheese. The crust is tender enough to add a little different texture to the cake, but it does not distract you from the goods in the center of your slice. The deli sells cheesecakes from 6" to 12" in a few different flavors. They will even ship the cheesecakes overnight to anywhere in the country. The next time I'm in the mood, I might do this instead of going all the way to New York for a slice.<br/><br />The Carnegie Deli is a wonderful experience that showcases New York's traditional food offerings. Like many institutions on the island, the walls are covered with signed photographs of various celebrities (we had Bret "Hitman" Hart watching over us during our meal). The restaurant is open from 6:30am until 4am and it can get quite busy during peak hours. Try to find an off time to go if you don't want to wait in line. And you can always arrange for a Carnegie Deli package to come to you via Fed-Ex.Dave McDonaldhttp://www.blogger.com/profile/10937630053486820124noreply@blogger.com0tag:blogger.com,1999:blog-6248787352664131562.post-87775752037635662522010-08-19T17:51:00.003-04:002010-08-19T18:13:56.525-04:00Magnolia Bakery - NYCGPS is a wonderful invention. Especially now that with a decent smart phone (and a good cell signal), you can make your way around any city with ease. That is how we managed on our recent trip to New York City. One benefit of this technology, as we discovered, is that it can help you discover places that you did not know were there. That is how we stumbled across one of the <a href="http://www.magnoliabakery.com/" target="_blank">Magnolia Bakery</a> storefronts while meandering on Bleecker Street.<br/><br />Over the past 14 years, the Magnolia Bakery has become a New York institution. Some credit the cupcake's recent rise in popularity to this bakery. Walking into the store, they have a "self-serve" section just for their cupcakes.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09151.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09151.jpg" border="0" alt="Magnolia Bakery Cupcakes" height=270 width=360></a></center><br />You can find all sorts of varieties including, but not limited to, chocolate, vanilla, red velvet, and lemon. The frostings appear in a range of colors with the very interesting decoration style that almost makes the cupcakes appear like they have nests on top. Some festive white sugar orbs finish off the cakes to give them a sophisticated but playful look.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09154.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09154.jpg" border="0" alt="Magic Cookie Bar" height=270 width=360></a></center><br />We, however, opted to buy some goodies out of the huge display cases. We ordered a refreshing, unsweetened, raspberry iced tea to sip on while we perused the dozens of cakes, cookies and other goodies. The banana pudding and hummingbird cake looked incredible, but I wanted something smaller. The first item I chose was the magic cookie bar. On top of a graham cracker crust sits a dense combination of coconut, nuts and chocolate chips. The cookie bar was definitely sweet, but not cloyingly so, which is often a flaw in this type of treat. It was very delicious and I made short work of it.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09155.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09155.jpg" border="0" alt="Red Velvet Cheesecake" height=360 width=270></a></center><br />By far, my favorite dessert was the most surprising - red velvet cheesecake. Somehow, the bakers have infused a light, creamy (likely no-bake) cheesecake base with the earthy chocolate flavor and ruby red of the Southern classic. This cheesecake tasted just like the original cake and it did not feel immensely heavy. It sat atop a thick Oreo cookie crust to give it some extra chocolate crunch. A dollop of whipped cream and some chocolate shavings on top made the cheesecake look especially appealing.<br/><br />Not only did my phone help me find this incredible bakery by total happenstance, but I was able to see that they are great at more than just cupcakes. You can see evidence of this in the park across the street where patrons sit beneath the trees to enjoy their various sugary treats. Though if I lived in the city, I'm sure a dozen cupcakes would follow me home whenever I stopped by.Dave McDonaldhttp://www.blogger.com/profile/10937630053486820124noreply@blogger.com0tag:blogger.com,1999:blog-6248787352664131562.post-15887909483668290322010-08-15T14:17:00.005-04:002010-08-15T14:49:06.914-04:00To Loukoumi - Astoria, NYCNew York City abounds with different cultural heritages. It's a city comprised of some hundreds of neighborhoods where immigrants from all of the world have built their homes in the New World. I found out that Astoria in Queens has it's own Greek area, so we took the Metro to where it ends on Astoria Boulevard, and walked east on Ditmars Boulevard to see what we could find. There was a definite Greek presence, but it was hard to decide on which restaurant would be authentic without overcharging us tourists. We walked east past a few overcrowded eateries until we came upon <a href="http://www.toloukoumi.com/" target="_blank">To Loukoumi</a>.<br/><br />The restaurant gets its name from sweet, chewy candies like Turkish delight, but the word has also come to mean "tasty," which is a good descriptor for all of their food. The menu avoids common dishes such as gyros in favor of authentic dishes that you don't find at your local Pita Pit. Everything you can imagine is on the menu, including saganaki (flambeed cheese) and chargrilled octopus. I was sad I could only fit so much food in my stomach because there were a number of dishes I wanted to try.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09194.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09194.jpg" border="0" alt="Dips Sampler" height=270 width=360></a></center><br />I could not decide on just one item from the extensive menu, so I ordered a selection of dips, served with fresh, warm pita bread points. On the left is skordalia, a thick garlic dip that just sings and begs to be spread on almost every piece of food that goes into your mouth. In the back is melitzanosalata, made from eggplant. Some unexpected sweetness came out of the earthy, smokey taste of this delicious dip. On the right is one of my favorites and what is seen as the most popular dip in Greek-American food - tzatziki. A combination of yogurt, shredded cucumber, garlic, lemon, and some other spices make a cool, refreshing, and astonishingly flavorful dip that is good on all sorts of pita sandwiches and meats. Lastly, in the foreground of the picture, is a spread made out of orange fish roe. This final dip tasted more like a smoked fish spread than I expected and was a delectable, salty counter to the other flavors.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09193.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09193.jpg" border="0" alt="Ground Chicken Patties" height=270 width=360></a></center><br />The entree we ordered was ground chicken formed into these patties, then grilled. It reminded me of a flat meatball or a slice of meatloaf in some ways. The patties contained feta and some other unknown spices that really made it stand out. I'll admit that chicken patty does not sound that outstanding, but these were flavorful and moist, so what more could you ask for? On the side are sauteed dandelion greens which are like a hearty sauteed spinach.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09197.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09197.jpg" border="0" alt="Greek Coffee" height=270 width=360></a></center><br />It was a quiet evening in the restaurant and after we paid the check we were just about ready to head back to Manhattan when one of the owners approached our table and struck up a conversation. She, like her staff, was very pleasant and even convinced us to try some Greek coffee, free of charge. Like many Mediterranean cultures, this coffee is small, strong and sweet. The coffee is poured over sugar at a temperature that caramelizes the sugar and adds an interesting flavor to the coffee. Just don't drink too deep or you might hit some of the bitter grounds at the bottom.<br/><br />While we were enjoying our coffee, the proprietor brought us a plate of Greek yogurt with blueberries, peaches and honey. We ate it so fast I did not have time to take a picture, but it was very delicious and a light end to a wonderful meal.<br/><br />After talking with the owner for a while longer about the area, her family and some of the history of the restaurant, we left with stomachs full of good food and hearts content from good conversation. If you plan on visiting the Greek area of Astoria, go past the overcrowded standard restaurants for a couple more blocks to find this out-of-the-way, but worth-the-trip tavern.Dave McDonaldhttp://www.blogger.com/profile/10937630053486820124noreply@blogger.com0tag:blogger.com,1999:blog-6248787352664131562.post-77852571479854440452010-08-15T11:43:00.004-04:002010-08-15T14:12:33.443-04:00Homemade YogurtThe health benefits of eating yogurt are fairly well known. If you eat a kind with live cultures, it can help your digestion. Not to mention that it is full of calcium and people who tend to eat more dairy products have better overall health. I became interested in making my own yogurt for two reasons. Firstly, I have worked with bacteria myself and I wanted to see what it would be like to use them at home. Secondly, if you start reading the ingredients in store-bought yogurts, you see that there is a lot more in those cups than just milk and bacteria. They use all sorts of stabilizers, thickeners and sweeteners to attain the proper consistency, flavor (Boston cream pie? really?) and shelf-life. With the rise in popularity of Greek yogurt, I've grown more accustomed to thick, tangy yogurt that does not need a lot of sweeteners (real or artificial). So with that, I set out on my quest to make homemade yogurt.<br/><br />After some internet perusing, I found that most people buy yogurt makers to help incubate their cultures at the proper temperature until they are ready. It seems it is more difficult to get everything right on your own, but it is doable. For my first batch, I heated 1 quart of whole milk to 140 degrees F on the stove, then allowed it to cool to 110 degrees F. At this point, I mixed in a few heaping tablespoons of the starter culture (plain yogurt with active cultures). Be sure to blend the yogurt in well. If you want, you can use a small portion of the heated milk to thin out the yogurt, then add this mixture into the rest of the milk for easier mixing. Let this sit on the counter for 16-24 hours. The longer it sits, the more firm and tangy it will become. I had a moderate success with this version, though my yogurt did not set up to a rich, thick density as I had hoped.<br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC08837.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC08837.jpg" border="0" alt="Milk Lineup" height=270 width=360></a></center><br />The next step was to turn this initial pilot study into a full fledged experiment. Luckily for me, my local kitchen store was having a sale, so I got a Donvier electronic yogurt maker for a decent price. The maker comes with 8 individual cups that contain a nice size serving of yogurt. This gadget may not be ideal for making a large quantity of yogurt, but it works for my needs.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC08838.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC08838.jpg" border="0" alt="Yogurt Experiment Setup" height=270 width=360></a></center><br />I had heard that milks with a higher fat content made a thicker yogurt. So my first experiment was to see if this was true. I chose eight different milks: soy, skim, 1%, 2%, whole, half-and-half, heavy cream, and chocolate. The directions are pretty much the same as for the counter-top yogurt above, though the machine came with a handy thermometer that tells you when to add the starter culture. I ran the machine for 11 hours, then put the yogurt in the fridge for 12 hours.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC08840.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC08840.jpg" border="0" alt="Yogurt Experiment Results" height=270 width=360></a></center><br />The overall trend was that milks with lower fat content formed looser yogurts, but this was not 100% true across the board. Soy and skim milks produced very soft yogurts with a sharp tang. 1% milk made a yogurt similar in consistency to Yoplait with a decent tang. 2% and whole milk were a bit thicker and I noticed that as the fat content increased, the overall smoothness of the yogurt also increased. Heavy cream, which I expected to be even thicker, was almost as liquidy as skim milk and it just tasted very fatty.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC08841.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC08841.jpg" border="0" alt="Half-and-half Yogurt" height=270 width=360></a></center><br />Half-and-half, on the other hand, turned out very thick, almost like Greek yogurt. It was smooth and creamy with a good balance of tang.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC08842.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC08842.jpg" border="0" alt="Chocolate Yogurt" height=270 width=360></a></center><br />The real surprise of the group was chocolate. It had a thickness more like whole milk (they have similar fat contents), but the taste was amazingly earthy. The bacteria consumed the high sugar content of the milk (30g/cup compared to 13g/cup in whole milk) and left the chocolate flavor behind. So you end up with an unsweetened chocolate yogurt that was quite delicious. I may make it again at some point as a surprising dessert.<br/><br />While I did have my answer, I was sad to learn that I would have to eat half-and-half yogurt to get the consistency I wanted. So next I turned to tricks to thicken up the yogurt. Many people recommend adding skim milk powder to the initial mixture to add thickness. Lastly, you can strain your yogurt through a coffee filter or paper towels set in a colander in a large bowl to collect the water. I did this with my first batch of yogurt and found I had a delicious, thick yogurt at the end. The only problem with this method is that you end up losing about 1/3 to 1/2 the volume of the yogurt and you also condense the caloric content. If you read the yogurt containers, they add either gelatin (not vegetarian) or agar (from seaweed, so it's vegetarian) to thicken up the yogurt. On subsequent batches, I have bloomed a 0.25oz package of gelatin in 1/4 cup of water, then added this to the yogurt. The result was very firm, so I will likely use only about half of a package in the future, but the gelatin definitely did its job.<br/><br /><center><a href="http://s164.photobucket.com/albums/u3/voodoo733/?action=view¤t=DSC09090.jpg" target="_blank"><img src="http://i164.photobucket.com/albums/u3/voodoo733/DSC09090.jpg" border="0" alt="Yogurt and Granola" height=270 width=360></a></center><br />There's nothing more satisfying than a meal for which you have made everything from scratch. One of the few ingredients you cannot buy at the store is a sense of accomplishment, and yet it is one of the best ways to make your meal taste ten times better. Homemade yogurt with <a href="http://davescooking.blogspot.com/2010/07/granola.html">homemade granola</a> may sound simple, but you get a lot more joy crafting everything yourself than you do buying it in the refrigerator section. So go ahead, start playing with some bacteria.Dave McDonaldhttp://www.blogger.com/profile/10937630053486820124noreply@blogger.com1