Sunday, March 7, 2010
Bacon Flavored Chocolate???
Yesterday Aaron and I visited one of my favorite towns, Lawrence, KS, and while there did a bit of shopping in a store I love, Au Marche. I bought a bottle of black currant syrup, which I love poured over ice cream or strawberries or mixed into my strawberry jam. While wandering around the store we came across some odd things, the oddest of which was Mo's Bacon Milk Chocolate Bar. Aaron and I both love bacon and we both love chocolate, so I splurged and bought a bar just to see what it was like. When we got back to my place, we opened it and tasted. It has a very strong bacon smell and there are actually little pieces of bacon in the chocolate. It was slightly salty and very bacony. I really didn't care much for it, as the bacon just didn't seem to fit right with the smooth and creamy chocolate. Aaron thought it was ok, not horrible like I thought, but also not something out of this world. I told him he could finish off the bar without my help. I was a bit disappointed. For some reason I thought these were two flavors that might go well together, but in my opinion they don't. Sorry Vosges Haut Chocolate Company!
Strawberry-Rhubarb Custard Pie
I am a big fan of rhubarb pie. I love the mixture of sweet and sour, the rich juices and crisp pie crust. Rhubarb pies are often made some the addition of complementary fruits, like strawberries or pineapple. A really unusual and delicious variation on standard rhubarb pie is a custard rhubarb pie. In addition to the sour rhubarb, you pour a standard custard of eggs, milk and sugar over the rhubarb, sometimes a touch of nutmeg too. The recipe I am posting here is even a bit more unusual, in that on top of the strawberries, rhubarb and custard, a streusel topping is added, giving an extra bit of crunch and sweetness. I hope you like it.
2 1/2 cups rhubarb, cut into small cubes
1 1/2 cup strawberries cut into cubes the same size as the rhubarb
1 single crust pie shell, about 9 inches
3 eggs
1/4 cup milk
1 tbsp. melted butter
1 1/2 cups white sugar
1/4 cup white flour
1 tsp. vanilla extract
pinch of nutmeg
Mix together the strawberries and rhubarb, then place in the unbaked pie shell. Beat together the remaining ingredients and pour over the fruit. Top with the streusel crumbs (1/4 cup flour, 1/4 cup white sugar, 3 tbsp. softened butter, cut together until it makes coarse crumbs.). Bake in a preheated oven at 425 degrees for about 15 minutes, then reduce the heat to 350 for an additional 30-40 minutes. The pie is done when a knife inserted into the filling about an inch from the crust comes out clean. The pie will be a bit soft in the center, but will firm up as it cools. Allow to cool and set at least 2 hours before cutting. Enjoy!
Variations: Use only rhubarb instead of the strawberries.
Replace the strawberries with the same amount of diced, fresh
pineapple
2 1/2 cups rhubarb, cut into small cubes
1 1/2 cup strawberries cut into cubes the same size as the rhubarb
1 single crust pie shell, about 9 inches
3 eggs
1/4 cup milk
1 tbsp. melted butter
1 1/2 cups white sugar
1/4 cup white flour
1 tsp. vanilla extract
pinch of nutmeg
Mix together the strawberries and rhubarb, then place in the unbaked pie shell. Beat together the remaining ingredients and pour over the fruit. Top with the streusel crumbs (1/4 cup flour, 1/4 cup white sugar, 3 tbsp. softened butter, cut together until it makes coarse crumbs.). Bake in a preheated oven at 425 degrees for about 15 minutes, then reduce the heat to 350 for an additional 30-40 minutes. The pie is done when a knife inserted into the filling about an inch from the crust comes out clean. The pie will be a bit soft in the center, but will firm up as it cools. Allow to cool and set at least 2 hours before cutting. Enjoy!
Variations: Use only rhubarb instead of the strawberries.
Replace the strawberries with the same amount of diced, fresh
pineapple
Tuesday, March 2, 2010
Garlic Potato Soup
I love making and eating soups. I like all kinds and make many different kinds. This is one I came up with on my own and now it is one of my favorites. Aaron likes it too!
Note: All measurments for this are approximate. I developed this recipe myself and make it by eye.
peel and roughly chop 5-??? cloves of garlic, the more the better
1 onion, peeled and chopped
Saute in about 1/4 cup butter or olive oil, or a mix of the two. Cook until just beginning to color a bit, being careful not to scorch the garlic.
Peel and cube 3-4 potatoes, saute with the onions and garlic a bit, then add about a quart of chicken stock. Simmer until the potatoes are falling apart tender and over half of the stock has evaporated. Blend until smooth, adding half and half or milk until it is thickness you like. Stir in a bit of red pepper and serve with some croutons and a sprinkle of grated cheese (parmesan is great with this).
Note: All measurments for this are approximate. I developed this recipe myself and make it by eye.
peel and roughly chop 5-??? cloves of garlic, the more the better
1 onion, peeled and chopped
Saute in about 1/4 cup butter or olive oil, or a mix of the two. Cook until just beginning to color a bit, being careful not to scorch the garlic.
Peel and cube 3-4 potatoes, saute with the onions and garlic a bit, then add about a quart of chicken stock. Simmer until the potatoes are falling apart tender and over half of the stock has evaporated. Blend until smooth, adding half and half or milk until it is thickness you like. Stir in a bit of red pepper and serve with some croutons and a sprinkle of grated cheese (parmesan is great with this).
Refrigerator Rolls
This is a roll mix you can keep in the fridge to have for last minute baking. These rolls are very light and a bit sweet. Very tasty too!
1 cup mashed potatoes
1 cup sugar
1 cup hot potato water
1 1/2 cup room temperature water
1 pkg. yeast
Mix all the above together well and let stand covered for about five hours. Store in the fridge up to a week.
To use:
Beat one egg in a measuring cup and then add enough of the potato/yeast mixture to make one cup. Pour into a bowl and add 1 tsp. salt, 1/2 cup melted butter and two cups of flour. Mix well and then shape into about 8 balls. You may need to add a bit more flour if the dough is a bit soft. Place in a buttered pan and allow to rise about an hour or until double. Bake at 375 degrees until lightly browned. Enjoy!
1 cup mashed potatoes
1 cup sugar
1 cup hot potato water
1 1/2 cup room temperature water
1 pkg. yeast
Mix all the above together well and let stand covered for about five hours. Store in the fridge up to a week.
To use:
Beat one egg in a measuring cup and then add enough of the potato/yeast mixture to make one cup. Pour into a bowl and add 1 tsp. salt, 1/2 cup melted butter and two cups of flour. Mix well and then shape into about 8 balls. You may need to add a bit more flour if the dough is a bit soft. Place in a buttered pan and allow to rise about an hour or until double. Bake at 375 degrees until lightly browned. Enjoy!
Never Fail Pie Crust
I tried for years to make a light and flaky pie crust, that wasn't tough. I tried several different recipes and never found one that seemed to work. Finally, a friend at work gave me this one and it was the best pie crust I had ever eaten! It is never tough and always flaky. This recipe makes enough for two double crust pies.
4 cups flour
1 1/2 cups shortening (lard is the most tasty)
1 1/2 tsp. salt
1 tbsp. sugar
1 tbsp. vinegar
1 egg
1/2 cup cold water
Cut the shortening/lard into the flour, making fine crumbs. Beat the remaining ingredients together with a fork and then pour over the flour/shortening mixture. Quickly stir together, form into a ball and chill about 20 minutes before dividing into four pieces and rolling out. This dough also freezes well. Enjoy
4 cups flour
1 1/2 cups shortening (lard is the most tasty)
1 1/2 tsp. salt
1 tbsp. sugar
1 tbsp. vinegar
1 egg
1/2 cup cold water
Cut the shortening/lard into the flour, making fine crumbs. Beat the remaining ingredients together with a fork and then pour over the flour/shortening mixture. Quickly stir together, form into a ball and chill about 20 minutes before dividing into four pieces and rolling out. This dough also freezes well. Enjoy
Roasted garlic, tomatillo and chicken soup
This is a really good soup that I love to make. I often cook the vegetables and chicken on the grill instead of roasting in the oven or browning on top of the stove. The fire grilling gives it a really deep and smoky flavor.
Roasted Garlic and Tomatillo Soup
1 large whole head of garlic
2 tsp. olive oil
1 pound raw tomatillos
1 small white onion, peeled and cut into quarters
1-2 green chiles, halved and seeded (or more if you like it hot)
1 quart chicken broth
1/4 tsp. black pepper
2 large tomatoes, cored and chopped or 1 14oz can of diced tomatoes
1/2 cup shredded melting cheese (monterey jack, mild cheddar, etc)
1 pound boneless chicken thighs
chopped fresh cilanto
sliced avocado (optional)
1. Peel away outer skin from the head of garlic and cut off the pointed top portion, leaving the bulbs intact. Place in a custard cup and drizzle with the olive oil. Cover tightly with foil.
2. Remove the husks from the tomatillos and cut in half. Place cut side down on a baking sheet with the green chiles and onion quarters. Bake in vegetables and garlic in a 425 degree oven about 30 minutes, then remove and cool slightly.
3. Using your fingers, press the garlic cloves to remove from the skins and put in a blender with the onion, chiles and half of the tomatillos. Add one cup of the broth and blend until smooth. Dice or chop the remaining tomatillos by hand.
4. Transfer the blended mixture into a large pot, add remaining broth, black pepper, diced tomatoes and diced tomatillos. Mix together and then heat thoroughly.
5. Saute the chicken pieces in a bit of oil until nicely browned. Then cut into bite sized pieces. Add to the soup.
6. To serve, place in bowl, top with shredded or diced cheese and some cilantro. If using the avocado, slice or dice on top of that.
Makes enough for 2-3 people as a main course. I like to serve it with some cheese quesadillas. Enjoy!
You can make it vegetarian by substituting vegetable broth for chicken broth and omitting the chicken.
Roasted Garlic and Tomatillo Soup
1 large whole head of garlic
2 tsp. olive oil
1 pound raw tomatillos
1 small white onion, peeled and cut into quarters
1-2 green chiles, halved and seeded (or more if you like it hot)
1 quart chicken broth
1/4 tsp. black pepper
2 large tomatoes, cored and chopped or 1 14oz can of diced tomatoes
1/2 cup shredded melting cheese (monterey jack, mild cheddar, etc)
1 pound boneless chicken thighs
chopped fresh cilanto
sliced avocado (optional)
1. Peel away outer skin from the head of garlic and cut off the pointed top portion, leaving the bulbs intact. Place in a custard cup and drizzle with the olive oil. Cover tightly with foil.
2. Remove the husks from the tomatillos and cut in half. Place cut side down on a baking sheet with the green chiles and onion quarters. Bake in vegetables and garlic in a 425 degree oven about 30 minutes, then remove and cool slightly.
3. Using your fingers, press the garlic cloves to remove from the skins and put in a blender with the onion, chiles and half of the tomatillos. Add one cup of the broth and blend until smooth. Dice or chop the remaining tomatillos by hand.
4. Transfer the blended mixture into a large pot, add remaining broth, black pepper, diced tomatoes and diced tomatillos. Mix together and then heat thoroughly.
5. Saute the chicken pieces in a bit of oil until nicely browned. Then cut into bite sized pieces. Add to the soup.
6. To serve, place in bowl, top with shredded or diced cheese and some cilantro. If using the avocado, slice or dice on top of that.
Makes enough for 2-3 people as a main course. I like to serve it with some cheese quesadillas. Enjoy!
You can make it vegetarian by substituting vegetable broth for chicken broth and omitting the chicken.
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