Cookie For Breakfast!

This weekend I made a recipe for Breakfast Cookies from Cook's Country.  It's actually a reader's recipe that they published. 

They are chewy and crunchy and salty and sweet and...well, you get the idea.  Very addictive!  And who wouldn't enjoy a cookie for breakfast?

Give them a try!

BREAKFAST COOKIES (from Cook's Country)
Makes about 16 cookies

INGREDIENTS
8 slices bacon
1 1/4 cups (6 1/4 oz) all-purpose flour
1/2 cups (2 oz) Grape-Nuts cereal
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
8 Tbsp unsalted butter, softened
1 cup (7 oz) granulated sugar
1/3 cup packed (2 1/3 oz) light brown sugar
1 large egg
2 Tbsp frozen orange juice concentrate, thawed
1/2 tsp granted orange zest

1. Cook bacon in 12" skillet over medium heat until crispy, 8-10 min.  Transfer to paper towel-lined plate.  Once cool, crumble coarsely; set aside.  (I minced the bacon before cooking, mine was already "crumbled".)  Adjust oven rack to middle position and heat oven to 325 degrees.  Line 2 rimmed baking sheets with parchment paper.
2. Combine flour, Grape-Nuts, salt, baking powder and baking soda in bowl.  Using stand mixer fitted with paddle, beat butter, 2/3 cup granulated sugar and brown sugar on medium-high speed until pale and fluffy, about 1 min.  Add egg, orange juice concentrate, and orange zest and beat until combined, about 30 seconds.  Reduce speed to low, add flour mixture in 3 additions, and mix until just incorporated.  Add bacon and mix until just combined, about 30 seconds.
3. Place remaining 1/3 cup granulated sugar in shallow dish.  Working with 2 Tbsp dough at a time, roll into 16 balls, then roll balls in granulated sugar.  Space balls on prepared sheets in staggered pattern.  Using bottom of a drinking glass, flatten balls to 2 1/2" in diameter.  Sprinkle each sheet with 1 1/2 tsp granulated sugar from dish.
4. Bake cookie, 1 sheet at a time, until slightly puffy and light golden brown, 15-18 min, rotating sheets halfway through baking.  Let cookies cool on sheet for 5 min, then transfer to wire rack.  Let cookies cool completely before serving.  (I found them even better tasting a day or 2 later.)

Cheese Balls

Thanks a lot to everyone who stopped by my table on Friday night at Seylar Elementary's Tinsel Town.  I met a lot of nice people--many of whom enjoyed the two cheese balls that I made to taste.

OK, cheese balls can be a bit less than elegant.  They make you think of those port wine-flavored cheese balls, rolled in soggy nuts that your grandmother used to serve at her get-togethers. 

Well, the cheese balls I made, from Cook's Country magazine, are quite different.  They're flavorful, full of real cheese and other tasty ingredients.  Best of all, they're so simple to make, that they're perfect for any holiday gathering.

So as I promised my visitors on Friday night, here are the recipes.  Cook's Country has a number of variations, but these are the two that I made.  You really should try them!

CLASSIC CHEDDAR CHEESE BALL
Serves 15-20

You'll need 8 oz of block cheddar to yield 2 cups of shredded cheese.  I highly recommend you grate your own instead of using pre-shredded cheese.

INGREDIENTS
2 cups shredded extra-sharp cheddar cheese
8 oz cream cheese, softened
2 Tbsp mayonnaise
1 Tbsp Worcestershire sauce
1 garlic clove, minced
1/4 tsp cayenne
1/2 cup sliced almonds, toasted

1. Process cheddar, cream cheese, mayo, Worcestershire, garlic and cayenne in food processor until smooth.
2. Transfer cheese mixture to center of large sheet of plastic wrap and tightly wrap, shaping cheese into a rough ball.  (Holding the four corners of the plastic in one hand, twist the cheese with the other hand to seal the plastic and shape into a ball.  See photo.)  Refrigerate until firm, about 3 hrs (or up to 2 days).
3. Once the cheese ball is firm, reshape as necessary to form a smooth ball.  Unwrap and roll in the almonds to coat.  Let sit at room temperature for 15 min.  Serve.

BACON-RANCH CHEESE BALL

Prepare Classic Cheddar Cheese Ball, omitting Worcestershire and cayenne.  Add 3 Tbsp chopped fresh parsley, 3 Tbsp chopped fresh cilantro or dill, 1 tsp lemon juice, 1/2 tsp onion powder and a pinch sugar to food processor in Stop 1.  Replace almonds with 6 slices of cooked an crumbled bacon in Step 3.

Sugar Plums

What are sugar plums?

Whatever they are, we know that they have a namesake fairy in The Nutcracker who pretty much runs the show.  And we know that visions of them dance in the heads of the sleeping kids in "A Visit from St. Nicholas" (also known as "'Twas the Night Before Christmas").  

There is some debate as to what sugar plums are--mostly because they can be a couple of things. 

The most common belief is that they are a confection made from dried fruit.  In days gone by, "plum" was a name used for a variety of dried fruits.  So these sweet treats were made from dried fruits (prunes, figs, apricots, dates, cherries).  The fruit was minced and mixed with honey and often some sort of nut (usually almonds).  Then spices were added--things like anise seed, fennel seed, caraway seed and cardamom.  They were formed into balls and rolled in sugar or coconut.  (You can get Alton Brown's recipe here.)

But historians think that the sugar plums in these Christmas stories weren't made from fruit at all.  From the 17th-19th centuries, they were a candy called a comfit, made in a very time-consuming fashion.  Samira Kawash writes in The Atlantic:

Confectionery historian Laura Mason calls comfit-making "one of the most difficult and tedious methods in craft confectionery, requiring specialized equipment, careful heat control, and experience." Depending on the size of the finished product, a batch could take several days to complete. Not just anybody could make these candies. Until the advent of machine innovations, comfits or sugar plums were a luxury good, most likely to be found in an aristocrat's pocket or between courses at a banquet.
 

They were called "sugar plums" becasue of the similarity in size and shape to the fruit.  But the word "plum" came to be used in a number of other ways.  Again, Kawash writes:

...[A]s sugar plum passed into general usage in the 1600s, it came to have its own associated meanings quite apart from fruit. If your mouth was full of sugar plums, it meant that you spoke sweet (but possibly deceitful) words. If you stuffed another's mouth with sugar plums, that meant a sop or bribe that would shut someone up. In the 18th century, plum was British slang for 100 pounds, or more generally, a big pile of money. And someone who was rich could also be called a plum. By the nineteenth century, plum has come to mean an especially desirable thing, a prize, a choice job or appointment. 
 

Sugar plums, therefore, meant all things sweet and good at the time that Clement Moore wrote his poem and Tchaikovsky composed his ballet.  Thus sugar plum visions and the Sugar Plum Fairy continue to dance in our heads--whether we understand it or not!

Beet It!

Beets.  It seems that people either love them or hate them.  Or they never have tried them. 

Now, I wouldn't say that I'm a huge beet fan.  I don't eat them all that much.  But maybe I should.

Beets are incredibly healthy.  They are known to fight heart disease, birth defects and cancer (especially colon cancer).  They are full of good things like fiber, folate, potassium, vitamin C and more.  Many consider the beets used in borcht to be a factor why so many of those century-old Russians live so long.

But the pigments that give beets their intense color (whether red or yellow are the real health stars.  These pigments, called betalains, are major antioxidants and anti-inflammatories.  Interestingly, only about 10-15% of people are "betalain responders"--meaning that only some of us have the capacity to absorb and metabolize these compounds enough to get the full benefit.  It's worth the try, though.

There are all sorts of ways to prepare beets.  You could go Dutchie and pickle them.  I love them that way.  Their flavor intensifies when they're roasted.  You can even eat them raw.  And don't forget the greens.  Beet greens are very flavorful and so easy to prepare--just prepare as you would chard or spinach.

Here's a recipe from the New York Times for a beet salad that uses both the beet and their greens.  However you try them, enjoy their sweet taste and the great health benefits that you get from these tasty veggies.

Green Tomatillo Salsa (Salsa Verde)

This recipe is from a Rick Bayless book that I have.  It's about as traditionally Mexican as you can get--and typically simple.  Just a few ingredients, but loaded with flavor.

Of course, the best way to eat it is to simply dip your tortilla chips in it and munch away.  But I put a bit on a grilled cheese sandwich and it was out of this world.  You could spread a little on some grilled fish or chicken as a condiment.  The choice is yours!

Grilled Tomatillo Salsa (Salsa Verde) from Mexico: One Plate at a Time by Rick Bayless
Makes about 1 cup

You can make this salsa either raw or roasted (I love the roasted).  At Blooming Glen Farm, I "roasted" the veggies on the grill.  You can remove the seeds from the chiles if you want a less-spicy salsa (but why would you?).

INGREDIENTS
5-6 medium tomatillos, husked and rinsed
2 serranos or 1 jalapeno chile, stemmed
5-6 sprigs fresh cilantro (thick stems removed), roughly chopped
1/4 cup white onion, finely chopped
1/4 cup water
Salt

• RAW VERSION: Roughly chop the tomatillos and chiles.  In a blender or food processor, combine tomatillos, chiles, cilantro and water.  Process to a coarse puree, then scrape into a serving dish.  Rinse the onion under cold water, then shake to remove excess moisture.  Stir into the salsa and season with salt, usually a generous 1/4 tsp.
• ROASTED VERSION: Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 min.  Flip them over and roast the other side--4-5 min more until splotchy-black and blistered.  The chiles should be soft and cooked through.  Cool, then transfer everything to a blender, including the juices on the baking sheet.  Add the cilantro and water, blend to a coarse puree and scrape into a serving dish.  Rinse the onion under cold water, then shake to remove the excess moisture.  Stir into the salsa and season with salt, usually a generous 1/4 tsp.

Tomato, Peach and Mozzarella Salad

Like I wrote the other day when I posted the Watermelon Pico de Gallo, I consider watermelon, peaches and tomatoes the true tastes of summer.  (OK, you can throw in sweet corn if you want.)

Anyway, this great summer salad has two of those ingredients--along with some other tasty items.  Once again, it's simple and tasty!

Tomato, Peach and Mozzarella Salad (adapted from Hot and Sticky BBQ by Ted Reader)

Serves 6-8

You can cut the tomatoes and peaches however you want--slices, wedges, etc.  I find that dicing them makes it a little easier to eat.  Also, using different colored tomatoes makes for a very pretty dish.

INGREDIENTS

6 tomatoes, diced
3 ripe peaches, diced
1 sweet onion, thinly sliced
3 green onions, thinly sliced
1 lb fresh mozzarella cheese, diced
1/4 cup fresh basil, thinly sliced
1/4 cup olive oil
3 Tbsp balsamic vinegar
Salt and pepper

1. Combine tomatoes, peaches, onion, green onion, cheese and basil.
2. Drizzle with olive oil and balsamic vinegar. Season to taste with salt and pepper.
3. Toss gently to combine and serve immediately.

Moroccan Melon, Orange & Olive Salad

Melon, orange, black olves and mint? 

Yes, it sounds a little strange, but the results are a salad that's tasty, good for you and unique.  The saltiness of the olives match very well with the sweetness of the melon and acidity of the oranges. 

This recipe is really easy and tastes great on a warm summer day.  Enjoy!

Moroccan Melon, Orange & Olive Salad

You can use whichever melon you like, but using honeydew makes for a nicer color contrast.

INGREDIENTS
1/2 a honeydew or cantaloupe, peeled and diced
4 oranges, supremed (see this video to show you how)
18 large black olives (I like kalamata), pitted and chopped
1 Tbsp fresh mint, minced
1/4 tsp cayenne
1/2 tsp cinnamon
1 Tbsp olive or vegetable oil
2 Tbsp balsamic vinegar

1. Combine the melon, oranges and olives in a bowl.
2. In a small bowl, whisk the remaining ingredients until combined.
3. Add liquid mixture to the fruit and olives and gently mix.
4. Chill for an hour before serving.

Watermelon Pico de Gallo

This is the best time of the year for watermelon.  Sweet and juicy--it's one of those things (along with tomatoes and peaches) that just says "SUMMER". 

For most folks (Jake, for example), just chomping down on a slice of watermelon is the best way to eat it.  But watermelon is actually a great ingredient to use in ways that you might not expect--like in this recipe, for example.

This is one of the recipes I made at Blooming Glen Farm last week.  It was a big hit with all who tasted it.  So here's the simple receipe. 

Watermelon Pico de Gallo
Serves 6

Serve as a salsa with tortilla chips.  It's also great as a condiment with grilled fish or meat.

INGREDIENTS

2 medium tomatoes, diced

16 oz watermelon, diced slightly larger than the tomatoes

1 Tbsp red onion, finely diced
1 jalapeno, diced (remove seeds and veins, if a less-spicy dish is desired)
1 Tbsp cilantro, chopped
Juice of half a lime (or more, to taste)
Salt, to taste

1. Combine all ingredients in a medium bowl, toss gently and chill for about an hour. Adjust seasoning, if necessary.

Confetti Cabbage Salad with Spicy Peanut Dressing

One more recipe from the dishes I made at Blooming Glen Farm a couple of weeks ago.  This was probably the most popular of the dishes I made--and my favorite of the lot. 

If you're looking for a twist on the standard cole slaw, this is the recipe for you!  Enjoy!

Confetti Cabbage Salad with Spicy Peanut Dressing from America’s Test Kitchen

Serves 6

INGREDIENTS

1 lb red or green cabbage (about ½ medium head), shredded (about 6 cups)
1 large carrot, peeled and shredded
Salt
2 Tbsp smooth peanut butter
2 Tbsp peanut oil
2 Tbsp rice vinegar
1 Tbsp soy sauce
1 tsp honey
2 med garlic cloves, minced or pressed (about 2 tsp)
1 ½ Tbsp fresh ginger, minced or grated
½ jalapeno, seeds and ribs removed
4 med radishes, halved lengthwise and sliced thin
4 scallions, sliced thin

1.      Toss cabbage and carrot with 1 tsp salt in a colander set over a medium bowl.  Let stand until the cabbage wilts, at least 1 hour or up to 4 hours.  Rinse the cabbage and carrot under cold running water (or in a large bowl of ice water if serving immediately).  Press, but do not squeeze, to drain; pat dry with paper towels.

2.      Process the peanut butter, oil, vinegar, soy sauce, honey, garlic, ginger and jalapeno in a food processor until smooth.  Combine the cabbage, carrots, radishes, scallions and dressing in a medium bowl; toss to coat.  Season with salt to taste.  Cover and refrigerate; serve chilled.  (Can be refrigerated for up to 2 days.)

Green Beans Amandine

String beans are one of the true flavors of summer (along with tomatoes, in my estimation).  Fresh picked beans just taste so, well, fresh. 

So when I cook them, I don't like to do too much to them--or cook them too long.  I want simple flavors that will bring out the great taste of the beans and cook them to "crisp-tender".

This recipe is simple and delicious and highlights the fresh flavor of the beans.  Make them tonight!  I mean it!

Green Beans Amandine from America’s Test Kitchen

Serves 8

INGREDIENTS

1/3 cup sliced almonds
3 Tbsp unsalted butter, cut into pieces
2 tsp lemon juice
2 lb green beans, trimmed
Salt

1.      Toast almonds in a large skillet over medium-low heat, stirring often, until just golden, about 6 min.  Add the butter and cook, stirring constantly, until the butter is golden brown and has a nutty aroma, about 3 min.  Transfer the almond mixture to a bowl and stir in the lemon juice.

2.      Add the beans, ½ cup water and ½ tsp salt to the now-empty skillet.  Cover and cook over medium-low heat, stirring occasionally, until the beans are nearly tender, 8-10 min.  Remove the lid and cook over medium-high heat until the liquid evaporates, 3-5 min.  Off the heat, add the reserved almond mixture to the skillet and toss to combine.  Season with salt to taste and serve.

Grilled New Potatoes and Onions

I admit that I'm not a huge potato fan.  I mean, they're fine--I eat them.  They're just not one of my favorites.

Now, when you can get fresh, small new potatoes--red- or otherwise skinned--that's a different story.  They're so creamy and buttery when they're young like that, you can't help by like them.

Here's an easy way to make some new potatoes while you have the grill heated up.  The recipe calls for parboiling them, but to speed things up a little bit, I've microwaved them (on high for 3 minutes and then 1 minute intervals after that until softened). 

Grilled New Potatoes and Onions adapted from Hot and Sticky BBQ by Ted Reader

Serves 6-8

INGREDIENTS

1 lb new potatoes
1 lb sweet onions
3 cloves garlic, minced
¼ cup olive oil

2 Tbsp lemon juice

1 Tbsp fresh rosemary, chopped
1 tsp cracked black pepper
Salt to taste

1.      Boil potatoes in a large pot of salted water for 10-12 min or until just tender.  Drain, cool under cold water and pat dry.  Cut in half.

2.      Slice onions into ½” slices.

3.      Preheat grill to medium-high.

4.      In a large bowl, toss together, potato halves, onion slices, garlic, olive oil, lemon juice, rosemary, pepper and salt.  Let sit for about 5 minutes.

5.      Grill potatoes and onions 10-12 minutes or until hot and slightly charred.

6.      Chop into bite-sized pieces and dress with marinade before serving.

Grilled Marinated Fennel

My son, Jake, loves fennel.  I can give him a bowl of thinly sliced fennel bulb and he'll eat it like popcorn.  It's good for you and versatile. 

But for some, it can be a little confusing how to use this licorice-flavored veggie.  I like it raw in a salad.  Or use it in any kind of saute to add a little unique flavor.  Roasting it brings out the sweetness and makes for a great side dish.

I really love it marinated and grilled like in the following recipe that I made at Blooming Glen Farm last week.  It's easy and is a great accompaniment to any kind of grilled meat, poultry or fish.  Give it a try!

Grilled Fennel from The Barbecue! Bible by Steven Raichlen

Serves 4

INGREDIENTS

4 small or 2 large fennel bulbs (1 ½-2 lbs)
1/3 cup olive oil
1/3 cup balsamic vinegar
2 Tbsp honey
2 cloves garlic, minced
2 small shallots, minced
3 Tbsp fresh tarragon or basil, chopped
Salt and pepper to taste
 

1.      Cut the stalks and outside leaves off the fennel and reserve for another use.  Cut each bulb lengthwise into ½”-wide slices through the narrow side.

2.      Combine the oil, vinegar, honey, garlic, shallots and tarragon in a large nonreactive bowl and whisk to mix.  Add the fennel and toss to coat.  Cover and let marinate for 2 hours, not necessarily in the refrigerator.

3.      Preheat grill to high.

4.      When ready to cook, remove the fennel slices, arrange on the hot grate and grill, turning with tongs until just tender, 8-16 min in all, seasoning with salt and pepper.  Toss the grilled fennel with any remaining marinade and serve warm or at room temperature.

Pasta with Greens and Beans

Last week, I was fortunate to cook some dishes at Blooming Glen Farm using some of the great produce that they were offering in that week's share.  It's always fun doing these demos--cooking for folks who really enjoy good food, talking with people who appreciate the wonderful fresh local ingredients, giving them some ideas of how to use their goodies.

There were a lot of requests for recipes, so I thought I'd put them out over the next several days.

First a great way to use greens (I used chard, but it could be kale, collards, whatever).  This is a pasta dish that's really good for you and a complete meal in one dish.

Pasta with Beans and Greens from Moosewood Restaurant Low-Fat Favorites

Serves 4-6

 
Want to make it a little bit less healthy, but even more tasty?  How about adding a little bit of cooked bacon and/or some grated Parmesan before serving?

INGREDIENTS

1 cup onions, chopped

5-6 garlic cloves, minced or pressed
2 tsp olive oil
1 lb fresh greens, rinsed and chopped
3 cups cooked Roman, pinto, kidney or pink beans (or 2 15-oz cans, drained)
½ cup basil, finely chopped
1 lb short chunky pasta (ditalini, tubetti or orecchiette, for example)
Salt & pepper to taste
Juice of 1 lemon

1.      Bring a large covered pot of water to boil for cooking the pasta

2.      Meanwhile, in a large skillet or saucepan over low heat, sauté the onions and garlic in the olive oil until golden, about 10 min.  Add the greens and 1 cup of water.  Increase heat to medium, cover, and cook for 5 min.  Add the beans and basil and continue to cook for 5 min.  Using a potato masher, mash some of the beans in the pan; add more water if the sauce is too thick.

3.      Meanwhile, when the water comes to a boil, add the pasta, stir, and cover until water comes to a boil.  Stir the pasta and cook, uncovered, until al dente.  Drain the pasta and toss with the beans and greens.  Add salt and pepper to taste and squeeze on some of the lemon juice.  Serve immediately.

You Made What?

Want an interesing and tasty dessert?  How about Avocado and Coconut Ice Cream?

I know is sounds weird.  And in some ways, it is a little weird.  But it's pretty darn yummy and is a great way to cool off on these oppressively hot days.

I saw Pati Jinich make it on her PBS show, Pati's Mexican Table.  (I posted a picture of a great flank steak sandwich from the same episode on Facebook a while back.)  It looked like something to try.

There's not much to it and that's what makes it so good.  The flavors of all the ingredients come through.  Keep in mind that it's not a very sweet dessert (I probably would have increased the amount of sugar slightly--as well as increase the amount of lime juice).  The consistency is really wonderful--extremely smooth and creamy. 

So give it a try!  Even if you aren't an avocado fan, you'll like it!

Avocado & Coconut Ice Cream (Helado de Aguacate y Coco) from Pati's Mexican Table
Serves 6

INGREDIENTS
3 large ripe Hass avocados, about 2 lbs, halved, pitted, pulp scooped out (about 3 cups)
2 Tbsp fresh squeezed lime juice (or more to taste)
1 1/2 cups coconut milk
3/4 cups sugar (or more to taste)

1. Cut the avocados in half, remove the pit and scoop out the pulp.  Cut the pulp into chunks and place in a blender or food processor.  Add coconut milk, sugar and lime juice.  Puree until smooth.
2. Chill mixture in refrigerator for at least an hour.
3. Process the puree in an ice cream maker, according to the manufacturer's instructions.  When finished, place in the freezer for a couple of hours to firm up.  If you don't have an ice cream maker, you can serve it as a cold mousse or just freeze it as is and serve it as ice cream, but it will be a little less creamy and smooth.
4. Garnish with lightly toasted shredded coconut, almonds, pine nuts or pistachios.

Garlic Scape Pesto

Garlic scapes:

A: are the curly tops of garlic plants.
B: look like something from outer space.
C: are something that CSA members aren't sure how to use.
D: are very tasty.
E: all of the above.

The answer is, of course, E. 

The curvy tops of garlic plants, garlic scapes have a strong garlic flavor, but not as strong as a garlic clove.  They can be used in all sorts of applications--use them where you would normally use garlic or, as a change of pace, in place of scallions.

I've drizzled them with olive oil, salt and pepper and grilled them.  They soften--both in texture and in flavor--and are a nice addition to a grilled vegetable platter, a salad or even something like mashed potatoes (chopped finely).

Tonight, I made a simple and quick garlic scape pesto to serve on top of some grilled steak.  It would be good on any kind of grilled food--pork, chicken or fish (a stronger flavored fish that wouldn't get overpowered by the pesto's flavor).  It's a bit strong to eat by itself, but the steak balances out the flavor. 

Just cut up your garlic scapes (about a pound) in pieces about 3 inches long and process them in a food processor until they're pureed smooth.  Add 1 cup grated Parmesan cheese (I actually just threw broken up chunks in the food processor instead of grating) and 1/2 cup pine nuts.  Process until smooth.  Then slowly add 1/2-1 cup of extra-virgin olive oil as the food processor runs until it reaches the consistency that you like.  Add salt and pepper to taste and that's it!

This recipe makes quite a bit of pesto (you don't need a lot for a lot of flavor).  Store it in an air-tight container in the fridge.  Or you can freeze it in ice cube trays to use later.  (Just be sure to use it within 3-4 months so the cheese and pine nuts don't go rancid.)  Simply pop out a cube or two, thaw it in the microwave or in the fridge and you've got a flavorful topping to add some zip to your favorite grilled food when you need it.

Escarole with Bacon and White Beans

So you have a big head of escarole from your CSA or farmers' market and you're not quite sure what to do with it?  Here's a very tasty side dish that I made last night.  It's simple, healthy and goes well with all sorts of main dishes (we had grilled steaks with it).

Escarole with Bacon and White Beans (from Cooking Light)
Serves 4.

INGREDIENTS
2 bacon slices, chopped (or more if you want)
1 cup onion, chopped
1 garlic clove, thinly sliced
6 cups escarole, chopped (equivalent to a 16 oz head)
1 tsp sugar
1/4 tsp salt
1/4 tsp black pepper
1 (14 oz) can less-sodium chicken broth
1 (16 oz) can cannellini beans or other white beans, rinsed and drained

1. Cook bacon in a large saucepan over medium heat until crisp.  Remove bacon from pan with a slotted spoon, reserving 2 tsp drippings in pan; set bacon aside. 
2. Add onion to bacon fat in pan; cook 12 min or until golden brown, stirring occasionally. 
3. Add garlic; cook 2 min, stirring frequently.
4. Add escarole and cook 2 minutes or until wilted, stirring frequently.
5. Add sugar, salt, pepper and broth.  Cook 15 min or until escarole is tender, stirring occasionally.
6. Add beans; cook for 2 min or until heated through.
7. Sprinkle with bacon and serve.

Preserved Lemons

One of the classic flavors in many Middle Eastern, North African, Cambodian and Indian food is the preserved lemon.

Originally used as a way to keep lemons long past the time they were fresh, lemons are basically pickled in a strong brine of salt, sugar, water and lemon juice.  (Sometimes other flavors like cinnamon, cloves, peppercorns or other spices are added.) 

The flavor is sweet, salty, sour and bitter all at the same time.  It pairs great with the strong flavors of the cuisines listed above, but you could use them in any dish that you think might work with them.  The rind and/or the pulp may be used to flavor the dish and they can be sliced, diced or cut in whatever way works best for the dish you're making.

They aren't hard to make, but the problem is, they can take at least 3 weeks to make depending on the recipe you have.

But Melissa Clark of the New York Times gives a way to make this unusual flavoring in just about 10 minutes in this article.  She also includes a link that tells how you can make them the traditional way. Either way, they last a long time in the fridge, so you'll have plenty of time to try out all sorts of new recipes on your family!

As Easy as Biscuits

I made some biscuits from Cook's Country magazine the other night and they were so tasty and, even better, so incredibly easy, that I thought I'd pass them on to you.  They literally take minutes to put together.

Serve warm with dinner.  I used a left over biscuit for a sandwich (smoked turkey from Blooming Glen Pork) and it was delish!

SOUR CREAM DROP BISCUITS
Makes 12 biscuits

INGREDIENTS
2 cups (10 oz) all-purpose flour
1 Tbsp baking powder
1 tsp salt
1 (16 oz) container sour cream
7 Tbsp unsalted butter, melted and cooled slightly

1. Adjust oven rack to middle position and heat to 425 degrees.  Line rimmed baking sheet with parchment paper.  Combine flour, baking powder and salt in a bowl.  Stir in sour cream and 5 Tbsp of the butter until combined.
2. Scoop and drop generous (slightly heaping) 1/4 cup of dough 2" apart onto the baking sheet using a 1/4 cup measuring cup lightly sprayed with cooking spray to prevent sticking.  Brush with remaining 2 Tbsp butter and bake until golden brown, 20-25 min, rotating the sheet halfway through the baking time.  Let biscuits cool on the sheet on a wire rack for 15 min.

That's it!  Couldn't be easier!

Recession Meals

This time of year is perfect for slow cooker meals.  (Remember, Crock Pot is a brand of slow cooker--although most people use it as the generic term.)  Comfort food like stews and slow-cooked meats are great on cool nights.  We're all very busy with the holidays, so having an easy meal to be ready at dinnertime is terrific. 

And in these tough economic times, slow cookers work wonders on cheaper cuts of meat like chuck roasts, pork shoulder and even chicken.  And they use a tiny amount of electricity.

But really, slow cooker meals can be delicious and incredibly comforting.  Pulled pork, beef stew, soups--what's not to like?

Now, slow cooker meals--GOOD slow cooker meals--are not always as easy as dumping stuff in the cooker and turning it on.  To get real good taste, vegetables and meats sometimes need to be browned or sauteed.  You might have to do a little work right before serving, too.  But it's worth it. 

Here's an article from the Salt Lake Tribune that has some recipes included. 

And here's a great recipe I made the other day from Slow Cooker Revolution by America's Test Kitchen.  I only had about half the meat that's called for, so I halved the recipe and it worked great.  Try it!  You'll like it!

BEEF BURGUNDY (serves 8)

INGREDIENTS
1 (5 lb) boneless beef chuck roast, trimmed and cut into 1 1/2" chunks
Salt and pepper
1 Tbsp vegetable oil
4 oz bacon (about 4 slices), minced
3 onions, minced
1 carrot, peeled and minced
1/4 c tomato paste
6 garlic cloves, minced
1 Tbsp minced fresh thyme or 1 tsp dried
1/3 c all-purpose flour
2 1/2 c Pinot Noir
1 1/2 c low-sodium chicken broth, plus extra as needed
1/3 c soy sauce
2 bay leaves
2 c frozen pearl onions
1/2 c water
3 Tbsp unsalted butter
2 tsp sugar
1 lb cremini mushrooms, trimmed and halved if small or quartered if large

1. Dry beef with paper towels and season with salt and pepper.  Place half of the beef in slow cooker.  Heat oil in 12" skillet over medium-heat until just smoking.  Brown remaining beef well on all sides, 7-10 min; transfer to slow cooker.
2. Cook bacon in skillet over medium-high heat until crisp, about 5 min.  Stir in onions, carrot, tomato paste, garlic and thyme and cook until onions are softened and lightly browned, 8-10 min.  Stir in flour and cook for 1 min.  Slowly whisk in 1 1/4 cup wine, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.
3. Stir broth, soy sauce and bay leaves into slow cooker.  Cover and cook until beef is tender, 9-11 hours on low or 5-7 hours on high.
4. About 20 min before serving, bring frozen pearl onion, water, butter and sugar to a boil in 12" skillet.  reduce to simmer, cover and cook until onions are fully thawed and tender, 5-8 min.  Uncover, bring to a boil and cook until all liquid evaporates, 3-4 min.  Stir in mushrooms and cook until browned and glazed, 8-12 min; transfer to slow cooker.
5. Add remaining 1 1/4 cup wine to skillet and simmer until it has reduced by half, 6-8 min; transfer to slow cooker.  Let stew settle for 5 min, then remove fat from surface using a large spoon.  Discard bay leaves.  (Adjust consistency with additional hot broth as needed.)  Season with salt and pepper to taste and serve over mashed potatoes or buttered noodles.

Slow Cooker Turkey?



Photo courtesty of Cook's Country.

The latest issue of Cook's Country magazine has a recipe for a turkey breast--with gravy--made in a slow cooker.  Now really, can that be any good?

Well, we just so happened to have a turkey breast in the freezer and I thought trying out the recipe was a good way to get our taste buds ready for Thanksgiving.

As I would expect from Cook's Country, the recipe was very good.  OK, if you're looking for a real roasted turkey flavor, you're not going to get it here.  But if you're cooking for just a small number of people and you want a more hands-off way of cooking turkey, this is the way to go.  It's flavorful, extremely moist and the gravy is really tasty.  It's definitely worth a try--if not for Thanksgiving, at least another time.

SLOW-COOKER TURKEY BREAST AND GRAVY
Serves 8-10

If you don't have quite 3 Tbsp of drippings in Step 1, supplement with additional butter.

INGREDIENTS
1 (6-7 lb) bone-in turkey breast, trimmed
1 Tbsp unsalted butter
1 onion, chopped coarse
1 carrot, chopped coarse
1 celery rib, chopped coarse
6 garlic cloves, peeled and smashed
7 Tbsp all-purpose flour
2 cups low-sodium chicken broth
1/2 cup dry white wine
2 sprigs fresh thyme plus 1 tsp minced
2 bay leaves
Salt and pepper

1. Pat turkey dry with paper towels.  Remove skin and cut into 4 equal pieces.  Cook skin in 12" skillet over medium heat until browned, 8-10 min.  (I found that I needed a little longer.)  Transfer skin to slow cooker.  Pour off all but 3 Tbsp fat from skillet.  Add butter, onion, carrot, celery and garlic and cook until veggies are browned, 8-10 min.  Whisk in flour and cook, whisking constantly, until golden, about 2 min.  Slowly whisk in broth and wine and bring to to a boil.  Transfer gravy, thyme sprigs and bay leaves to slow cooker.
2. Season turkey with salt and pepper and place meat side up in slow cooker.  Cover and cook on low until breast registers 160 degrees, 5-6 hours.
3. Transfer turkey to carving board, tent loosely with foil and let rest for 15-20 min.  Strain gravy into a serving bowl; discard solids.  Stir minced thyme into gravy and season with salt and pepper to taste.  Carve turkey and serve.