the end of the farmer's market is always depressing for me. i have to start relying on grocery stores for my produce again, and the options become more limited. the only thing that saves my mood is cooking with the root vegetables that i stock up on in the final weeks of the market. boil 'em, mash 'em, stick 'em in a stew...whatever, i'm all about them. soups and gratins are my favorite applications for them, so here's a chowder that sort of combines the two.
Roots Of Autumn Chowder
3 large parsnips, peeled and chopped
3 large carrots, peeled and chopped
3 medium waxy potatoes, peeled and cubed
3 stalks celery, diced small
1 medium onion, diced small
1 Tbsp curry powder (i used Penzey's Vindaloo, but you can use whatever kind you're partial to)
1 Tbsp dill (dried or fresh)
1/8 teaspoon asafoetida (optional)
5 cups chicken or vegetable stock (homemade, either way. no excuses.)
1 cup heavy cream (or light cream if you prefer)
2 Tbsp butter
olive oil
salt and pepper
firstly, i'd like to mention that you can go ahead and use any combination of root vegetables you'd like for this. turnips, rutabegas, sweet potatoes, even golden beets would probably work just as well in this. in fact, you could even throw in some squash if you were so inclined.
start out with your trusty dutch oven over medium high heat and splash in enough olive oil to cover the bottom, melt the butter, then add your onions and celery. cook them til they're softened and translucent. add the curry powder and asafoetida (if you're using it) and stir just to work it into the oil. dump in the chopped parsnips and carrots (but NOT the potatoes yet) and cook until everything takes on a little bit of brown around the edges.
add the stock and potatoes, season with salt and pepper, raise the heat and boil until the potatoes are tender. remove from heat and stir in the cream and dill. oyster crackers or saltines will go nicely with this.
Wednesday, October 24, 2012
Monday, October 1, 2012
something to do with tomatillos.
this recipe began it's life as a soup. never one to leave well enough alone, i messed about with it, and the results were pretty awesome, if i do say so myself. the tomatillo base is essentially a salsa verde, and you can definitely use it as such.
Mexican Chicken and Rice
tomatillo base:
2 lbs tomatillos, husks removed, rinsed well and cut in half
1 habanero chili, stem removed OR 1-3 jalapenos, serranos or chili of your preference (this is how you're going to determine the heat level, so choose wisely. i went with the one whole habanero, seeds intact, and it was a good slow burn that builds rather nicely. if you're not really into spicy food, go with the 1 jalapeno, or remove the seeds before adding it to the base.)
3 cloves garlic, crushed
2 teaspoons salt
2 Tbsp lime (or lemon) juice
1 bunch cilantro, rinsed well, stems intact
Pinch of sugar
2 lbs frozen, boneless, skinless chicken thighs and/or breasts
Salt and pepper
2 Tbsp olive oil
2 yellow onions, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
4 cups chicken stock
1 1/2 cups white rice (i used jasmine, because it's what i had, but you can use whatever you want. brown rice would probably work just as well.)
1 teaspoon dry oregano (preferably Mexican) or 1 tablespoon fresh, chopped
1 teaspoon dry epazote (you don't *need* this, but i like it. and obviously, use 1 tablespoon of fresh if you can find it.)
start with the tomatillo base. place chili and tomatillos, cut side down, on a foil-lined baking sheet and broil until they just start to blacken in spots. set aside to cool for about 5 minutes, then add them to a blender or food processor with any juices that accumulated and the garlic, salt, lime/lemon juice, cilantro and sugar. blend until there are no large chunks remaining.
preheat oven to 400° and place chicken on a foil-lined sheet. spoon enough of the tomatillo sauce over the chicken to coat, then cover with more foil and bake for 20 minutes, then remove foil, turn over, add a little more sauce and bake for an additional 10-15 minutes, or until juices are clear and the internal temperature reads about 160. set aside to cool, then cut into 1 inch cubes.
heat olive oil in a dutch oven or large heavy pot over medium-high heat. add onions and cook until just starting to brown. add cumin, coriander, and garlic and stir until fragrant, about 30 seconds.
add tomatillo sauce and cook until slightly thickened, about 15 minutes. add chicken stock, raise heat and bring to a boil. add rice, chicken, oregano, epazote and salt and pepper to taste and lower heat to medium-low. simmer, partially covered 25-30 minutes, or until rice is cooked.
serve with sour cream and a sprinkle of chopped cilantro.
Mexican Chicken and Rice
tomatillo base:
2 lbs tomatillos, husks removed, rinsed well and cut in half
1 habanero chili, stem removed OR 1-3 jalapenos, serranos or chili of your preference (this is how you're going to determine the heat level, so choose wisely. i went with the one whole habanero, seeds intact, and it was a good slow burn that builds rather nicely. if you're not really into spicy food, go with the 1 jalapeno, or remove the seeds before adding it to the base.)
3 cloves garlic, crushed
2 teaspoons salt
2 Tbsp lime (or lemon) juice
1 bunch cilantro, rinsed well, stems intact
Pinch of sugar
2 lbs frozen, boneless, skinless chicken thighs and/or breasts
Salt and pepper
2 Tbsp olive oil
2 yellow onions, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
4 cups chicken stock
1 1/2 cups white rice (i used jasmine, because it's what i had, but you can use whatever you want. brown rice would probably work just as well.)
1 teaspoon dry oregano (preferably Mexican) or 1 tablespoon fresh, chopped
1 teaspoon dry epazote (you don't *need* this, but i like it. and obviously, use 1 tablespoon of fresh if you can find it.)
start with the tomatillo base. place chili and tomatillos, cut side down, on a foil-lined baking sheet and broil until they just start to blacken in spots. set aside to cool for about 5 minutes, then add them to a blender or food processor with any juices that accumulated and the garlic, salt, lime/lemon juice, cilantro and sugar. blend until there are no large chunks remaining.
preheat oven to 400° and place chicken on a foil-lined sheet. spoon enough of the tomatillo sauce over the chicken to coat, then cover with more foil and bake for 20 minutes, then remove foil, turn over, add a little more sauce and bake for an additional 10-15 minutes, or until juices are clear and the internal temperature reads about 160. set aside to cool, then cut into 1 inch cubes.
heat olive oil in a dutch oven or large heavy pot over medium-high heat. add onions and cook until just starting to brown. add cumin, coriander, and garlic and stir until fragrant, about 30 seconds.
add tomatillo sauce and cook until slightly thickened, about 15 minutes. add chicken stock, raise heat and bring to a boil. add rice, chicken, oregano, epazote and salt and pepper to taste and lower heat to medium-low. simmer, partially covered 25-30 minutes, or until rice is cooked.
serve with sour cream and a sprinkle of chopped cilantro.
Thursday, September 6, 2012
easy stuff that will impress your friends.
a few months back i finally learned to like hummus. weird that it took so long, right? the problem was the tahini. i just hate an overpowering sesame flavor. so i came up with this recipe, which i like to think is infinitely better than that stuff you get pre-made at the grocery store.
Fruitcake Ambush Hummus
2 15oz cans garbanzo beans (also known as chickpeas, but you probably know that if you're reading this)
juice and zest of 2 lemons
1/4 cup sunflower butter (this is in place of tahini, but feel free to use that if you like it, or any other nut butter)
3 cloves garlic, roughly chopped (i also occasionally add an entire head of roasted garlic)
1-3 teaspoons Sriracha, depending on your preference
1 tablespoon smoked Spanish paprika (one of those Penzey's spices i find invaluable)
1 teaspoon kosher salt (or to taste)
you will need a food processor for this, or a masher of some sort and a lot of determination.
drain one can of the garbanzos, keep the liquid from the other and add it all to your Cuisinart. pulse it a little to start the beans breaking down. add the garlic, lemon juice and zest. process until smooth. add sunflower butter, Sriracha, paprika and salt. make sure everything is combined well, proceed to making pita chips.
...what? you didn't think i was going to let you eat store-bought pita chips with this, did you?
Ridiculously Simple Pita Chips
8 pitas
3 tablespoons, or thereabouts, cooking oil (i usually use a combination of olive and safflower, and i just drizzle...i'm not much of a measurer with this stuff)
2 teaspoons kosher salt
2 teaspoons Penzey's Forward! spice mix (optional, or you can use whatever spice blend you prefer)
1/4 teaspoon cayenne (optional)
cut up pitas into whatever size and shape pleases you. drizzle with oil. toss with salt and spices. arrange on two foil or parchment lined baking sheets and bake for about 15 minutes (or until edges just start to get dark brown) at 400°. cool on a rack and enjoy with your awesome hummus and a cold beer.
Fruitcake Ambush Hummus
2 15oz cans garbanzo beans (also known as chickpeas, but you probably know that if you're reading this)
juice and zest of 2 lemons
1/4 cup sunflower butter (this is in place of tahini, but feel free to use that if you like it, or any other nut butter)
3 cloves garlic, roughly chopped (i also occasionally add an entire head of roasted garlic)
1-3 teaspoons Sriracha, depending on your preference
1 tablespoon smoked Spanish paprika (one of those Penzey's spices i find invaluable)
1 teaspoon kosher salt (or to taste)
you will need a food processor for this, or a masher of some sort and a lot of determination.
drain one can of the garbanzos, keep the liquid from the other and add it all to your Cuisinart. pulse it a little to start the beans breaking down. add the garlic, lemon juice and zest. process until smooth. add sunflower butter, Sriracha, paprika and salt. make sure everything is combined well, proceed to making pita chips.
...what? you didn't think i was going to let you eat store-bought pita chips with this, did you?
Ridiculously Simple Pita Chips
8 pitas
3 tablespoons, or thereabouts, cooking oil (i usually use a combination of olive and safflower, and i just drizzle...i'm not much of a measurer with this stuff)
2 teaspoons kosher salt
2 teaspoons Penzey's Forward! spice mix (optional, or you can use whatever spice blend you prefer)
1/4 teaspoon cayenne (optional)
cut up pitas into whatever size and shape pleases you. drizzle with oil. toss with salt and spices. arrange on two foil or parchment lined baking sheets and bake for about 15 minutes (or until edges just start to get dark brown) at 400°. cool on a rack and enjoy with your awesome hummus and a cold beer.
Tuesday, August 14, 2012
happy 100th, Julia.
to honor her birthday recently, i finally tried my hand at homemade mayonnaise. because why buy something in a jar that i can make myself, and better? the whole process sounds a little daunting at first, but it really wasn't that tricky at all. and the sense of accomplishment is nicely disproportionate to the actual product, so try it!
here's Julia's recipe, with some notes from me:
Julia's Homemade Mayo
3 egg yolks
1 tablespoon wine vinegar or lemon juice, more drops as needed (i used lemon because it's what i had, and also because i usually prefer lemon.)
½ teaspoon salt
¼ teaspoon dry or prepared mustard
1½ to 2¼ cups of olive oil, salad oil or a mixture of each (i made the mistake of using a strongly flavored Spanish virgin olive oil for this. it came out a little bitter. if this happens to you, just add about a teaspoon of sugar and that should balance it out. and make sure your oil is room temperature if you're one of those people that keeps everything in the fridge.)
2 tablespoons boiling water
Start with a large-ish, round bottomed glass or aluminum bowl. Doing this on a hot day will be beneficial, as everything will already be at the right temperature to prevent separating. And don't think you have to do this with a hand whisk. Your electric hand mixer is the way to go. For this quantity, you definitely don't want to try to use a stand mixer, but if you were doing a larger quantity, it might work.
First step: warm the bowl in hot water (if not doing this on a warm day); dry it. Add the egg yolks and beat for 1 to 2 minutes until they are thick and sticky.
Add the vinegar or lemon juice, salt and mustard. Beat for 30 seconds more.
The egg yolks are now ready to receive the oil. While it goes in, drop by drop, you must not stop beating until the sauce has thickened. A speed of 2 strokes per second is fast enough. You can switch hands or switch directions, as long as you beat constantly.
Add the drops of oil with a teaspoon, or rest the lip of the bottle on the edge of the bowl. Keep your eye on the oil rather than on the sauce. Stop pouring and continue beating every 10 seconds or so, to be sure the egg yolks are absorbing the oil.
After 1/3 to 1/2 cup of oil has been incorporated, the sauce will thicken into a very heavy cream and the crisis of potential curdling is over. The beating arm may rest a moment. Then, beat in the remaining oil by 1 to 2 tablespoon dollops, blending it thoroughly after each addition.
When the sauce becomes too thick and stiff, beat in drops of vinegar or lemon juice to thin it out. Then continue with the oil.
Beat the boiling water into the sauce. This is an anti-curdling insurance. Season to taste.
If the sauce is not used immediately, scrape it into a small bowl and cover it tightly so a skin will not form on its surface.
“...operational proof...it's all theory until you see for yourself whether or not something works.”
― Julia Child, My Life in France
happy birthday, Julia (tomorrow). you will always be one of my greatest inspirations.
Friday, June 1, 2012
drinking weather is upon us.
despite my love of kitchen experimentation, my history with mixology is decidedly sparse. so imagine my surprise when i managed to put together a damn-near perfect beverage last night. it's been done, certainly not too new or exciting, but here's my tasty version of a bourbon mojito:
The Fruitcake Ambush Bourbon Mojito
2 oz good quality bourbon (i used Black Maple Hill because it's my favorite)
2 oz fresh lime juice
2 oz water (still or sparkling, your choice)
1 spearmint sprig (homegrown, if you've got it)
1 tbsp raw sugar
ice, crushed if you're so inclined, and i am
firstly, if you intend to take your summer drink making seriously, it would behoove you to acquire a muddler. you will need this piece of equipment for some of the best hot weather cocktails, specifically (because it's one of my favorites), the caipirinha.
moving on, take your new muddler, mint, sugar and a Collins glass and start muddlin'. you don't want shreds of mint, so just do this enough to release some of the plant's oils.
add your ice to fill the glass, add your liquids, stir with the iced tea spoon you should all have (i have a southern grandmother), savor, repeat. best enjoyed on a wraparound porch with fragrant night-blooming flowers nearby.
Thursday, March 29, 2012
messing with Martha's shit.
anyone who knows how i cook knows that i’m not so good at following directions. i have this tendency to think that any recipe i find can be made better. such was the case when i found one of Martha Stewart’s recipes for some onion rolls. they were totally awesome, but i felt like the bread would be better suited to a lemony breakfast roll. and it was.
Ginger Lemon Rolls
ingredients-
6 tablespoons unsalted butter, softened, plus 4 tablespoons melted
1 tablespoon active dry yeast
1/3 cup, plus 1 tablespoon sugar
2 tablespoons warm water
3/4 cup buttermilk
1 large egg, lightly beaten
2 3/4 cups plus 2 tablespoons all-purpose flour, plus more for surface and pin
1 1/2 teaspoons salt
zest of 2 lemons, about 2 tablespoons
1/3 cup finely chopped crystalized ginger
start with the yeast, 1 tablespoon of sugar and the water in a small bowl. wait about 5 to 10 minutes, until it’s foamy then mix it up a little and stir it up with the buttermilk and egg. make sure your yeast foams. if it just sits there looking dead, it is. dead yeast=no rise.
dump the flour and salt into your electric mixer bowl (or get all hardcore and do this by hand). pour in your wet stuff and mix. once you have it mostly combined, toss in the butter. mix with your dough hook on medium for about 10 minutes. flour your counter and turn the dough out. knead for about 5 minutes, or until it starts looking smooth. shape it into a ball and put it in a large, buttered bowl. cover with a kitchen towel and set in a warm place for about an hour. if your kitchen is kinda cold or drafty, i recommend setting your oven to the lowest temp for 10 minutes then turning it off and leaving the dough to rise in there.
once your dough is roughly doubled in size, punch it down, dump it back onto your floured work area and roll out into a vague 17x10 inch rectangle. it will probably fight you a little but but just keep rolling until it looks somewhat rectangular.
brush the entire surface with the melted butter, sprinkle with sugar, zest and ginger. roll it all up starting on the long side. pinch the seam to seal. cut into 12 rounds and put them in a buttered 9 inch cake pan like you would for cinnamon rolls. butter tops. i use a springform pan because it makes unmolding them easier, but a standard cake pan will do. cover with plastic wrap and set them to rise for another hour.
preheat oven to 375 degrees. bake rolls until golden brown, about 30 minutes. invert the pan onto a plate immediately and glaze if desired.
…if you do want that glaze, just whisk about a cup of confectioner’s sugar with 2-3 tablespoons of lemon juice until you have a slightly runny consistency. you might have to play around with the liquid amounts a little. drizzle over warm rolls.
ingredients-
6 tablespoons unsalted butter, softened, plus 4 tablespoons melted
1 tablespoon active dry yeast
1/3 cup, plus 1 tablespoon sugar
2 tablespoons warm water
3/4 cup buttermilk
1 large egg, lightly beaten
2 3/4 cups plus 2 tablespoons all-purpose flour, plus more for surface and pin
1 1/2 teaspoons salt
zest of 2 lemons, about 2 tablespoons
1/3 cup finely chopped crystalized ginger
start with the yeast, 1 tablespoon of sugar and the water in a small bowl. wait about 5 to 10 minutes, until it’s foamy then mix it up a little and stir it up with the buttermilk and egg. make sure your yeast foams. if it just sits there looking dead, it is. dead yeast=no rise.
dump the flour and salt into your electric mixer bowl (or get all hardcore and do this by hand). pour in your wet stuff and mix. once you have it mostly combined, toss in the butter. mix with your dough hook on medium for about 10 minutes. flour your counter and turn the dough out. knead for about 5 minutes, or until it starts looking smooth. shape it into a ball and put it in a large, buttered bowl. cover with a kitchen towel and set in a warm place for about an hour. if your kitchen is kinda cold or drafty, i recommend setting your oven to the lowest temp for 10 minutes then turning it off and leaving the dough to rise in there.
once your dough is roughly doubled in size, punch it down, dump it back onto your floured work area and roll out into a vague 17x10 inch rectangle. it will probably fight you a little but but just keep rolling until it looks somewhat rectangular.
brush the entire surface with the melted butter, sprinkle with sugar, zest and ginger. roll it all up starting on the long side. pinch the seam to seal. cut into 12 rounds and put them in a buttered 9 inch cake pan like you would for cinnamon rolls. butter tops. i use a springform pan because it makes unmolding them easier, but a standard cake pan will do. cover with plastic wrap and set them to rise for another hour.
preheat oven to 375 degrees. bake rolls until golden brown, about 30 minutes. invert the pan onto a plate immediately and glaze if desired.
…if you do want that glaze, just whisk about a cup of confectioner’s sugar with 2-3 tablespoons of lemon juice until you have a slightly runny consistency. you might have to play around with the liquid amounts a little. drizzle over warm rolls.
Tuesday, March 27, 2012
back soon friends.
The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude. -Julia Child
Thursday, February 9, 2012
caffeinated history.
i have few addictions. in fact, only two, those being music and coffee. where this isn't exactly a music blog, we're just gonna talk about the drinkable stuff for now. (if you do want to talk music though, head over to last.fm)
i've been drinking coffee since i was about 12. it started with heavily sugared and milked cups of my dad's morning brew. shortly thereafter i progressed to Dunkin Donuts (Dunkie's, kehd. medium french vanillah regulah. wicked pissah.), which really isn't much of a progression but when you're 13 you don't know any better. in my high school years, i spent a fair amount of time skipping first period at Bickford's drinking their vile, bitter preparation and eating equally terrible, though fondly remembered, greasy fried food.
it wasn't until after high school that i started to understand that coffee could be just as much a culinary experience as anything else. i suppose the revelation was in line with my growing interest in cooking. i realized that DD was swill. that Starbucks was over roasted. that espresso should never be instant.
and then i got really serious. i got this magical coffee maker:
this video is very much like every one of my mornings for the entire life of this machine. i stood there and watched it. it was like watching a tiny thunderstorm being birthed from the heavens. okay, maybe not that dramatic but god i loved that thing. i was very sad when it died and decided not to replace it. i guess the Bodum people felt the same way because they stopped production on them a few years back. after that i moved on to the Bodum french press. the same french press that i currently use and have been using (and against all odds, have not broken) for about 6 years.
so what have i been putting in this workhorse of a kitchen implement, you ask? lots of stuff. but my favorite, the best, the most enlightening coffee i've found comes from Portland, Oregon. from Stumptown Coffee Roasters.
(yes, i save all the description cards from the bags. i'm a nerd.)
everything these guys do makes me happy. simple, unpretentious cafes, perfectly brewed cups, a wide range of varietals all freshly roasted. the offerings rotate, so when you find something you like, either buy a lot of it or don't get too attached because it might be gone when you go back. and don't think you're getting any flavored coffee from these people...you heathen.
you can order online if you can't make it to PDX, or if you're lucky enough to live near one of the very few cafes that carries their beans you can pick it up there. as for the Boston area, Diesel Cafe in Somerville and Thinking Cup downtown carry them. one more option would be a subscription to Craft Coffee, as they regularly include Stumptown in the monthly selections.
and the point of all this? to hopefully inspire at least one of you to seek out well grown, well roasted and well prepared coffee instead of getting your morning jolt from mediocre suppliers. i know it's just easier to go to one of the 12 or so chain coffee shops you likely pass on your way to work, but do yourself a favor, make your morning wake up something to truly enjoy.
i've been drinking coffee since i was about 12. it started with heavily sugared and milked cups of my dad's morning brew. shortly thereafter i progressed to Dunkin Donuts (Dunkie's, kehd. medium french vanillah regulah. wicked pissah.), which really isn't much of a progression but when you're 13 you don't know any better. in my high school years, i spent a fair amount of time skipping first period at Bickford's drinking their vile, bitter preparation and eating equally terrible, though fondly remembered, greasy fried food.
it wasn't until after high school that i started to understand that coffee could be just as much a culinary experience as anything else. i suppose the revelation was in line with my growing interest in cooking. i realized that DD was swill. that Starbucks was over roasted. that espresso should never be instant.
and then i got really serious. i got this magical coffee maker:
this video is very much like every one of my mornings for the entire life of this machine. i stood there and watched it. it was like watching a tiny thunderstorm being birthed from the heavens. okay, maybe not that dramatic but god i loved that thing. i was very sad when it died and decided not to replace it. i guess the Bodum people felt the same way because they stopped production on them a few years back. after that i moved on to the Bodum french press. the same french press that i currently use and have been using (and against all odds, have not broken) for about 6 years.
so what have i been putting in this workhorse of a kitchen implement, you ask? lots of stuff. but my favorite, the best, the most enlightening coffee i've found comes from Portland, Oregon. from Stumptown Coffee Roasters.
(yes, i save all the description cards from the bags. i'm a nerd.)
everything these guys do makes me happy. simple, unpretentious cafes, perfectly brewed cups, a wide range of varietals all freshly roasted. the offerings rotate, so when you find something you like, either buy a lot of it or don't get too attached because it might be gone when you go back. and don't think you're getting any flavored coffee from these people...you heathen.
you can order online if you can't make it to PDX, or if you're lucky enough to live near one of the very few cafes that carries their beans you can pick it up there. as for the Boston area, Diesel Cafe in Somerville and Thinking Cup downtown carry them. one more option would be a subscription to Craft Coffee, as they regularly include Stumptown in the monthly selections.
and the point of all this? to hopefully inspire at least one of you to seek out well grown, well roasted and well prepared coffee instead of getting your morning jolt from mediocre suppliers. i know it's just easier to go to one of the 12 or so chain coffee shops you likely pass on your way to work, but do yourself a favor, make your morning wake up something to truly enjoy.
Monday, February 6, 2012
things that made me happy this weekend.
Left Hand Brewing Company-Fade To Black Vol 3 Pepper Porter:
"Imagine Robert DeNiro sitting in your darkened parlour near the fire in his Louis Cyphre persona smoking a Tuscan cigar.
This may be the beer with which to save (or lose) your soul. Dried fruit flavors entwined with smoky pepper and licorice embossed on roasty malt sweetness open on your tongue as the slow warmth of chilis creep up on your tongue and throat, finishing in an herbal smoke ring flourish."
Widmer Brothers Brewing-Lemongrass Wheat Limited Release #5 Fall 2011:
"Lemongrass Wheat Ale is brewed with a unique mixture of malts and Muscat grape juice. This brew has a traditional malt backbone, hints of late harvest grape sweetness, and a distinct lemongrass flavor and aroma. Champagne and ale yeasts were used in tandem to produce a sparkling, crisp, yet fruity profile. Alchemy and Crystal hops balance and compliment the citrus, earthy, and spicy notes of the beer."
blood orange carnage. those became sorbet.
not pictured, yet another slow roasted pork shoulder.
Sunday, January 29, 2012
chili.
chili is one of those great American foods that pretty much everyone has their own rendition of. there have been, and will likely always be, grand arguments about what goes in it. should it have ground beef as opposed to cubed? should there be beans? if so, what kind? should the heat level be mild, spicy, atomic? i say there is no "right" way. but this is my way. and just in time for football! if you're into that sort of thing.
Atomic Kitchen Chili
ingredients-
1 lb ground beef
1 lb Italian sausage (you can use hot or sweet for this. Mexican style chorizo works well too.)
1 large yellow onion, medium dice
5 cloves of garlic, minced
1 28 oz can of chopped tomatoes, fire roasted if you can get them
1 4 oz can of green chiles (you can omit this if you can't find them, or if you're more industrious you can roast your own. the ones i get from Trader Joe's are Hatch chiles.)
1 bottle beer (use whatever you want, but the less bitter, the better. i actually prefer darker beers for this. chocolate stout works well.)
2 tbsp tomato paste
1 tsp chipotle powder OR 1 chipotle in adobo (or more if you want it spicier. this is a modest amount and i usually use more)
3 tbsp chili power of your preference
1 tbsp mexican oregano
1 tbsp smoked paprika (if you don't have this in your kitchen, give up on life now. or go to Penzey's and get some.)
1 tsp cumin
3 tsp salt (this is really to taste, so use less or more as you see fit.)
2 cups beef, chicken, or veg stock (or any stock, or just water)
1/2 cup pickled jalapenos, and 1/4 of the pickling liquid
1 15 oz can beans (i use red kidney, but use what you like)
2 tbsp masa harina, optional (this is really just to thicken, so you can leave it out if you don't have it)
set the burner to medium-high and heat up a big, heavy pot (like the Le Creuset you should have) and add about 3 tablespoons of oil. dump in your onions and cook until translucent. add the garlic and cook another minute or so. add the ground beef and sausage and start browning. you want to make sure you break up the sausage well or it will make the texture of the overall chili sorta lumpy. at this point, most people would drain the fat off the meat...i don't. do whatever you want, but i feel like it's just an unnecessary, messy step.
add the salt and seasonings and tomato paste, mix well. then the beer, tomatoes, chiles and stock. bring to a boil, then turn the heat down to medium-low and let it bubble away for a solid 3 hours. stir it every now and again and make sure it's not simmering too hard. you're basically just cooking it until you like the consistency and this will vary from person to person, so you should start checking it around the 2 hour mark. near the end of cooking is when you want to add the pickled jalapenos, beans and masa if you're using them.
and that's it. put a bunch of stuff on it and serve with cold beer.
Atomic Kitchen Chili
ingredients-
1 lb ground beef
1 lb Italian sausage (you can use hot or sweet for this. Mexican style chorizo works well too.)
1 large yellow onion, medium dice
5 cloves of garlic, minced
1 28 oz can of chopped tomatoes, fire roasted if you can get them
1 4 oz can of green chiles (you can omit this if you can't find them, or if you're more industrious you can roast your own. the ones i get from Trader Joe's are Hatch chiles.)
1 bottle beer (use whatever you want, but the less bitter, the better. i actually prefer darker beers for this. chocolate stout works well.)
2 tbsp tomato paste
1 tsp chipotle powder OR 1 chipotle in adobo (or more if you want it spicier. this is a modest amount and i usually use more)
3 tbsp chili power of your preference
1 tbsp mexican oregano
1 tbsp smoked paprika (if you don't have this in your kitchen, give up on life now. or go to Penzey's and get some.)
1 tsp cumin
3 tsp salt (this is really to taste, so use less or more as you see fit.)
2 cups beef, chicken, or veg stock (or any stock, or just water)
1/2 cup pickled jalapenos, and 1/4 of the pickling liquid
1 15 oz can beans (i use red kidney, but use what you like)
2 tbsp masa harina, optional (this is really just to thicken, so you can leave it out if you don't have it)
set the burner to medium-high and heat up a big, heavy pot (like the Le Creuset you should have) and add about 3 tablespoons of oil. dump in your onions and cook until translucent. add the garlic and cook another minute or so. add the ground beef and sausage and start browning. you want to make sure you break up the sausage well or it will make the texture of the overall chili sorta lumpy. at this point, most people would drain the fat off the meat...i don't. do whatever you want, but i feel like it's just an unnecessary, messy step.
add the salt and seasonings and tomato paste, mix well. then the beer, tomatoes, chiles and stock. bring to a boil, then turn the heat down to medium-low and let it bubble away for a solid 3 hours. stir it every now and again and make sure it's not simmering too hard. you're basically just cooking it until you like the consistency and this will vary from person to person, so you should start checking it around the 2 hour mark. near the end of cooking is when you want to add the pickled jalapenos, beans and masa if you're using them.
and that's it. put a bunch of stuff on it and serve with cold beer.
Tuesday, January 24, 2012
kitchen shit.
so i assume if you're reading this you have some interest in being in the kitchen, and as such probably enjoy a good kitchen gadget from time to time. this website has killer stuff at usually great prices, curated by semi-respectable celebrity chef types. like Martha Stewart, Bobby Flay, Michael Ruhlman (you HAVE to get his wooden spoons...they'll change your life) and Jacques Torres. i'm keeping my fingers crossed for an Alton Brown shop. there's a lot of non-culinary stuff there too, but who cares about that? go sign up. if you buy something i get points for being the referral, so you can consider it doing me a favor if you want. either way, it's totally useful.
Saturday, January 21, 2012
blackened cooking.
to preface this, i would like to say that i am in no way endorsing a vegan lifestyle. i loathe the idea of skinny-jeaned, self-righteous, tofu-eating douchery. however, i am not opposed to challenges in cooking and have been known to experiment with meat and dairy free options for my few confused vegan friends in the past. but then this guy comes along and makes it positively entertaining. and worse...i might actually eat things he makes. so i salute you, Vegan Black Metal Chef, however misguided you may be. because when i have the choice to judge people based on what they eat or what they listen to, metal always wins.
visit his blog.
visit his blog.
Thursday, January 19, 2012
cold season. it’s a bitch.
something you should always have in your freezer, and i mean ALWAYS, is home made chicken stock. it’s not hard to make, really. ever go to the grocery store with little motivation to actually make anything for dinner and settle for one of those rotisserie chickens they always have? yeah, me too. frequently. so after you tear off all the meat like a savage with your bare hands, you take all the bones and throw them in a pot with some veggies and herbs and water and three hours later you have liquid gold. if you want specifics on that, email me. for this post is not about making chicken stock. it’s about the magical soup i just made with that chicken stock. because i have a cold. a nasty, black plague bitch of a cold.
ingredients-
4 tbsp butter
1 medium onion, sliced
3 medium parsnips, peeled and cut into 1 inch pieces¹
3 medium potatoes, peeled and cut into 1 inch pieces
a 1 inch piece of ginger, peeled and sliced thin
3 cloves of garlic, smashed and roughly chopped
3 bay leaves
2 tsp curry power²
salt and pepper
meat from 1 roasted chicken, about 2 cups
4 cups home made chicken stock
heat up your dutch oven (or whatever you use to make soup in, you want a large one, at least 4 quarts) and melt the butter over medium heat. toss in the onions and cook them til they’re transparent and slightly browning on the edges. add the garlic, ginger, bay leaves and curry powder. cook about a minute to open up the spices a little. dump in the parsnips and potatoes, stir to coat. add the stock and bring to a boil. reduce heat and simmer for about 30 minutes. adjust salt and pepper as needed.
¹feel free to mess around with the ingredients a little. this could easily be made with any root vegetable.
²a note on curry powder: i used a vindaloo style curry for this, but any kind would work. i pretty much exclusively use Penzey’s spices, so i definitely recommend getting your stash from them.
(originally posted october 2011)
ingredients-
4 tbsp butter
1 medium onion, sliced
3 medium parsnips, peeled and cut into 1 inch pieces¹
3 medium potatoes, peeled and cut into 1 inch pieces
a 1 inch piece of ginger, peeled and sliced thin
3 cloves of garlic, smashed and roughly chopped
3 bay leaves
2 tsp curry power²
salt and pepper
meat from 1 roasted chicken, about 2 cups
4 cups home made chicken stock
heat up your dutch oven (or whatever you use to make soup in, you want a large one, at least 4 quarts) and melt the butter over medium heat. toss in the onions and cook them til they’re transparent and slightly browning on the edges. add the garlic, ginger, bay leaves and curry powder. cook about a minute to open up the spices a little. dump in the parsnips and potatoes, stir to coat. add the stock and bring to a boil. reduce heat and simmer for about 30 minutes. adjust salt and pepper as needed.
¹feel free to mess around with the ingredients a little. this could easily be made with any root vegetable.
²a note on curry powder: i used a vindaloo style curry for this, but any kind would work. i pretty much exclusively use Penzey’s spices, so i definitely recommend getting your stash from them.
(originally posted october 2011)
southern heritage.
ah, late summer. the minute peaches show up at the market, i pounce like a rabid animal. i buy them with abandon, and occasionally, with no plans for them. this week was one of those times. so i scanned the fridge…whipping cream (almost expired), buttermilk (almost expired)…
OLD FASHIONED PEACH SHORTCAKE!
so i whipped up some nice little buttermilk biscuits (thanks, Alton Brown) and a boozy peach compote. you’re welcome.
Buttermilk Biscuits (adapted from Alton Brown’s Southern Biscuits)
ingredients-
2 cups flour
4 tsp baking powder
1/4 tsp baking soda
1 tsp salt
3 tbsp sugar
4 tbsp cold butter, cut into smallish chunks
1 cup buttermilk, chilled
preheat oven to 400 degrees.
mix all your dry ingredients in a large bowl. toss in butter chunks and start smooshing them with your fingertips. once you’ve broken them all down and the mixture starts looking something like sand, make a well in the center and pour in the buttermilk. stir til just combined then turn out onto a floured surface.
this stuff is going to be pretty gooey so make sure you have enough flour down. knead the dough a few times then pat out into a circle, roughly an inch thick.
line a cookie sheet with parchment. cut out your biscuits with whatever you have around. a proper cutter, a soup can with both ends taken off…get creative. i used a small cutter so i would get mini biscuits. place them on the baking sheet so that they just barely touch, or else they won’t rise properly.
bake for 15-20 minutes. they should look like this when they’re done:
ingredients-
4 large or 5 small yellow peaches, peeled and cut into 1/2 inch cubes
1/2 stick butter
5 tlsp brown sugar
1/2 tsp cinnamon
1 tsp vanilla extract
2 tbsp rum
in a pot over medium-high heat, melt butter. add brown sugar, cinnamon and vanilla and cook til bubbling. carefully add in rum and peaches and continue cooking til slightly thickened.
cool slightly, pour over biscuits, top with homemade whip cream and enjoy!
(originally posted july 2011)
OLD FASHIONED PEACH SHORTCAKE!
so i whipped up some nice little buttermilk biscuits (thanks, Alton Brown) and a boozy peach compote. you’re welcome.
Buttermilk Biscuits (adapted from Alton Brown’s Southern Biscuits)
ingredients-
2 cups flour
4 tsp baking powder
1/4 tsp baking soda
1 tsp salt
3 tbsp sugar
4 tbsp cold butter, cut into smallish chunks
1 cup buttermilk, chilled
preheat oven to 400 degrees.
mix all your dry ingredients in a large bowl. toss in butter chunks and start smooshing them with your fingertips. once you’ve broken them all down and the mixture starts looking something like sand, make a well in the center and pour in the buttermilk. stir til just combined then turn out onto a floured surface.
this stuff is going to be pretty gooey so make sure you have enough flour down. knead the dough a few times then pat out into a circle, roughly an inch thick.
line a cookie sheet with parchment. cut out your biscuits with whatever you have around. a proper cutter, a soup can with both ends taken off…get creative. i used a small cutter so i would get mini biscuits. place them on the baking sheet so that they just barely touch, or else they won’t rise properly.
bake for 15-20 minutes. they should look like this when they’re done:
ingredients-
4 large or 5 small yellow peaches, peeled and cut into 1/2 inch cubes
1/2 stick butter
5 tlsp brown sugar
1/2 tsp cinnamon
1 tsp vanilla extract
2 tbsp rum
in a pot over medium-high heat, melt butter. add brown sugar, cinnamon and vanilla and cook til bubbling. carefully add in rum and peaches and continue cooking til slightly thickened.
cool slightly, pour over biscuits, top with homemade whip cream and enjoy!
(originally posted july 2011)
cool things for hot times.
a few days ago i had a bunch of limes lying around. and it was 85°. the only logical action was make something deliciously frozen. thus,
Lime Coconut Gelato (adapted from here)
ingredients-
juice and zest of 3 large (or 4 small) limes
1 cup sugar
1 cup heavy cream
1/2 cup coconut (whatever kind you have lying around)¹
1/2 tsp ground cardamom, optional²
2 cups water
in a saucepan, add the lime juice, zest, coconut, cardamom, sugar, and water. stir and bring to a boil. simmer for 2 to 3 minutes until the sugar dissolves. strain and set aside to cool.
mix the cooled citrus syrup with the heavy cream. refrigerate for at least an hour, better if left overnight.
transfer mix to whatever ice cream maker you have and follow instructions. i have the KitchenAid attachment, which i highly recommend.
¹note about the coconut: you have options here. if you have coconut milk lying around instead of the flaked coconut, feel free to use 1/2 cup of that. this recipe can take quite a bit of experimentation. also, if you’d like to make this vegan, just substitute coconut milk for the heavy cream. just make sure you use the full fat kind, not the light.
²note about the cardamom: if you have whole cardamom, even better. just toss three or so into the pot with everything else.
things you can do with this gelato include eating it straight from whatever you froze it in, sandwiching it between two lemon cookies, or, my favorite application…put two scoops in the blender with a few ice cubes and your favorite rum. i prefer Kracken spiced rum. Enjoy!
(originally posted june 2011)
Lime Coconut Gelato (adapted from here)
ingredients-
juice and zest of 3 large (or 4 small) limes
1 cup sugar
1 cup heavy cream
1/2 cup coconut (whatever kind you have lying around)¹
1/2 tsp ground cardamom, optional²
2 cups water
in a saucepan, add the lime juice, zest, coconut, cardamom, sugar, and water. stir and bring to a boil. simmer for 2 to 3 minutes until the sugar dissolves. strain and set aside to cool.
mix the cooled citrus syrup with the heavy cream. refrigerate for at least an hour, better if left overnight.
transfer mix to whatever ice cream maker you have and follow instructions. i have the KitchenAid attachment, which i highly recommend.
¹note about the coconut: you have options here. if you have coconut milk lying around instead of the flaked coconut, feel free to use 1/2 cup of that. this recipe can take quite a bit of experimentation. also, if you’d like to make this vegan, just substitute coconut milk for the heavy cream. just make sure you use the full fat kind, not the light.
²note about the cardamom: if you have whole cardamom, even better. just toss three or so into the pot with everything else.
things you can do with this gelato include eating it straight from whatever you froze it in, sandwiching it between two lemon cookies, or, my favorite application…put two scoops in the blender with a few ice cubes and your favorite rum. i prefer Kracken spiced rum. Enjoy!
(originally posted june 2011)
one of my favorite things: garlic scapes.
if you’re an early season farmer’s market goer in the northeast, there’s a fair chance you’ve seen garlic scapes in the last few years. what are they? basically the immature flower stem of the garlic plant. they taste like a slightly less harsh, greener version of bulb garlic. they look a little daunting to work with-long, curly, with an unopened flower head. but once you start using them you’ll lament the 11 months out of the year that you can’t get them. yes, friends, these unexpectedly delicious gems are pretty much only available for the month of June. and good news for anyone who can’t get to a farmer’s market-they’re popping up in Whole Foods here and there.
Garlic Scape Pesto
ingredients-
1 lb garlic scapes, rinsed and dried
1/2 cup nuts (i use pistachios but walnuts and pine nuts work equally well)
1/2-1 cup olive oil
1 cup freshly grated parmesan
salt and pepper
red pepper flakes, optional
cut off the flower head and end of all the scapes. you might want to use scissors for this, it will make your life easier. cut them into roughly 1 inch pieces and toss into your food processor (or blender if you don’t have a processor…or chop it all by hand if you’re really hardcore). pulse them a few times to get them broken down a bit. add the nuts and pulse some more. turn the processor on and slowly start adding the olive oil until you have the consistency you want. add the parmesan, salt, pepper and hot pepper to taste and process another few seconds to mix.
serve this stuff however you want. things i like to use it for: pasta topping, on toast for garlic bread, spread on grilled cheese, as a dip with pita chips…and i’m still finding new things to do with it. let me know if you come up with anything genius!
(originally posted june 2011)
Garlic Scape Pesto
ingredients-
1 lb garlic scapes, rinsed and dried
1/2 cup nuts (i use pistachios but walnuts and pine nuts work equally well)
1/2-1 cup olive oil
1 cup freshly grated parmesan
salt and pepper
red pepper flakes, optional
cut off the flower head and end of all the scapes. you might want to use scissors for this, it will make your life easier. cut them into roughly 1 inch pieces and toss into your food processor (or blender if you don’t have a processor…or chop it all by hand if you’re really hardcore). pulse them a few times to get them broken down a bit. add the nuts and pulse some more. turn the processor on and slowly start adding the olive oil until you have the consistency you want. add the parmesan, salt, pepper and hot pepper to taste and process another few seconds to mix.
serve this stuff however you want. things i like to use it for: pasta topping, on toast for garlic bread, spread on grilled cheese, as a dip with pita chips…and i’m still finding new things to do with it. let me know if you come up with anything genius!
(originally posted june 2011)
new home.
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