1 1/3 cup(s) sugar, granulated, divided
2/3 cup(s) water
1 cup(s) basil, fresh, cut into ribbons, minced
4 cup(s) buttermilk
3 Tbsp fresh lime juice
2 tsp lime zest, finely minced
To make basil syrup, combine 2/3 cup sugar with 2/3 cup of water in a small saucepan; bring to a boil for 1 minute. Reduce heat to low, add basil and simmer for 5 minutes; set aside to cool.
Heat lime juice and remaining 2/3 cup sugar until sugar is dissolved. Set aside to cool.
In a large bowl, combine buttermilk, zest, and syrups and mix thoroughly. If the basil is not minced well (and I did not mince mine well), puree the mixture before you freeze it.
Run sherbet mixture through an ice cream maker according to its package directions. Transfer sorbet to a container and freeze for 12 to 24 hours before serving. Yields about 1/2 cup per serving.
Note: If you do not have an ice cream maker, don't despair! Puree the ingredients and pour into shallow dish. Set in freezer for 45 minutes. Take out and stir vigorously. Return to freezer. Check every 30 minutes and stir vigorously each time for 2-3 hours.
Thursday, March 01, 2012
Saturday, February 04, 2012
Broccoli Salad from Penzey's
1 large head fresh broccoli, Steams discarded, cut into bite sized pieces
1/2 cup raisins
1/4 cup diced onions
1 T Italian salad dressing base (Penzey spice)
1 T water
1 cup mayonnaise
2 T vinegar
1/4 cup sugar
8 slices bacon, crisply fried
1 cup shredded cheddar cheese
1/2 tsp freshly ground pepper
1/2 cup raisins
1/4 cup diced onions
1 T Italian salad dressing base (Penzey spice)
1 T water
1 cup mayonnaise
2 T vinegar
1/4 cup sugar
8 slices bacon, crisply fried
1 cup shredded cheddar cheese
1/2 tsp freshly ground pepper
- Combine the broccoli, raisins, and onion in a serving bowl.
- In a small bowl, mix together the Italian Dressing base and water.
- Let stand 5 minutes and then add the mayonnaise, vinegar and sugar and whisk to combine.
- Pour over the broccoli mix.
- Refrigerate 3-4 hours or longer (I recommend overnight) to soften the raw broccoli and blend the flavors. This can be made a day ahead.
- When ready to serve, crumble the bacon on top and sprinkle with shredded cheese.
- Shake on ground pepper.
Monday, December 19, 2011
Praline Cookies
Another recipe from my grandmother's kitchen. Interestingly enough, it's written by my mother. Also, I nearly ruined the first batch of cookies because the time to cook on the handwritten recipe is about two times too long!
First, your ingredients:
Combine sugar, eggs, and melted butter.
Mix well.
Add 1 1/2 cups flour, slowly.
Add vanilla and pecan. Mix well.
Drop by tablespoon on cookie sheet. Only drop 9 at a time.
Bake 12 - 15 minutes. Cool. The cookies will be very crisp!
Praline Cookies
2 cups brown sugar
2 eggs
1 cup butter, melted
1 1/2 cups flour
1 tsp vanilla
1 cup pecans
Preheat oven to 350°F. Combine brown sugar, eggs, and melted butter. Add each and mix well: flour, vanilla, and pecans. Drop by tablespoon on parchment lined cookie sheet. Place 9 at a time as the cookie will spread. Bake 12 - 15 minutes. Cool. Cookies will be very crisp. Yield: about 4 dozen
Sunday, December 18, 2011
Coconut Macaroons
While scanning recipes from my Grandmother's kitchen, I found a handwritten recipe for Coconut Macaroons. I'm ALWAYS on the look out for a better macaroon recipe. This one, though, is more like coconut meringues. Still a very tasty treat!
Here is what you need.
First, separate the eggs and beat the whites stiff. You will not be using the yolks in this recipe, but they make fantastic French Toast.
Fold in one cup of sugar, slowly.
Fold in two cups of rice flakes cereal, one-half cup coconut flakes, and one-half teaspoon vanilla.
Drop onto a lightly oiled (or parchment paper covered) cookie sheet by the tablespoon full.
Bake 17 to 22 minutes at 325° F. Cool until set.
Coconut Macaroons
2 egg whites
dash of salt
3/4 cup granulated sugar
2 cups rice flakes cereal (I used Special K)
1/2 cup coconut flakes
1/2 tsp vanilla
Preheat oven to 325°F. Separate the eggs. Discard or set aside the yolks for another recipe. Beat the egg whites with dash of salt until stiff. Fold in the sugar, slowly. Repeat with the cereal, coconut, and vanilla. Drop onto a lightly oiled (or parchment paper covered) cookie sheet by the tablespoon full. Bake 17 to 22 minutes at 325° F. Cool until set (about 5 minutes). Yield: 18-24 cookies
Friday, December 09, 2011
Slow Cooker Potato Soup
I used the recipe from Budget Bytes ($5.87 recipe / $0.73 serving).
1 medium yellow onion
2 stalks celery
2 medium carrots
1 Tbsp minced garlic
3 lbs. potatoes
2 Tbsp chicken base
6 cups water
1/4 tsp cracked pepper
2 cups milk
1/4 cup all-purpose flour
1 tsp salt
STEP 1: Finely dice the celery and onion. Peel the carrots and then grate them on a cheese grater. Mince the garlic or use pre-minced from a jar. Add all of this to the slow cooker. Clean the potatoes well, cut into one inch cubes or smaller, and add them to the slow cooker.
STEP 2: Prepare 6 cups of chicken broth by dissolving the chicken base in 6 cups of water (or use homemade or store bought broth). Add to the slow cooker. Add some freshly cracked black pepper (about a 1/4 tsp). Secure the lid on the cooker and cook on high for approximately 8 hours (give or take an hour).
STEP 3: Open the slow cooker and test the potatoes for tenderness. They should be very soft. The onions and celery should also be very soft and transparent. Whisk 1/4 cup of flour into 2 cups of milk and then stir that mixture into the soup. Secure the lid once more and let cook on high for another 30 minutes.
STEP 4: After 30 minutes, the soup should once again be bubbling. It needs to be bubbling for the flour to have it's full thickening power. Use a potato masher, immersion blender, or a hand mixer to "mash" the potatoes. Or, you can transfer half of the soup to a blender and puree (be careful, it's HOT) until smooth and then stir it back in to the rest. Taste the soup and add salt as needed (about one teaspoon). Serve hot.
Above is exactly as Beth has it written. Now, here's what I did (i.e. what you should not do):
STEP 1: Food process the celery, onion, and one giant carrot. While this is ok, the giant carrot is not. Stick to 2 medium carrots or 1/2 a giant carrot. Add the mirepoix to the slow cooker. Add jarred minced garlic. Jarred minced garlic is my friend! If you are a garlic snob or like to mince tiny objects, be my guest. Clean and cut the potatoes as directed above. Add to the slow cooker.
STEP 2: Follow the above steps using homemade broth. Only the day before, make chicken broth and freeze it until solid in a 2-quart plastic pitcher. Forget to set the pitcher in the fridge in the morning. Say foul word while digging at the broth in the pitcher. Be brilliant and run hot water over pitcher sides until broth can slip free. Dump frozen broth in slow cooker.
Realize that this will NOT work, dig out largest bowl in kitchen, spoon potatoes and mirepoix into bowl. Settle frozen chunk of brothy goodness into bottom of slow cooker. Dump potatoes and mirepoix into slow cooker, onto self, and counter. Scoop escaped ingredients back into slow cooker. Set cooker on high. Cook for 1 hour, check frozen broth. Break apart with fork. Cook for remaining 7ish hours.
STEP 3: Test potatoes for tenderness. Stir a little. Burn hand with hot broth. Follow remaining directions above.
STEP 3a: Decide to boil remainder of 5 lb bag of potatoes to add to soup. Set up dutch oven with water, salt, and chopped potatoes. When done, add potatoes to slow cooker. Watch in horror as liquid level rises and nothing bubbles. Dump potato water from dutch oven. Scoop off about 4 cups liquid from slow cooker into dutch oven. Set stove to high and ignore until boiling over. Burn self again while saving broth. Clean up mess.
STEP 4: After about 1 hour, give up seeing broth thicken. Scoop potatoes (about half) into food processor. Hit that pulse button, baby! Instant mashed potatoes. Add broth until liquidy. Dump into dutch oven. Decide to scoop remaining potatoes into food processor. This is a bad idea. Consider that potatoes are starch and starch loves soaking up liquid. Here is where you DO NOT want to do what I did. If you REALLY want all the potatoes mashed, just fork mash the whole thing. You will avoid the following frustration.
STEP 5: An entirely NEW step! Scoop all of the mashed potatoes/soup into slow cooker. Rearrange fridge to fit slow cooker insert. Go to work. Come home. Scoop about 4 cups of mashed potato soup into dutch oven. Heat. Remember to turn on high so that the molten potatoes will bubble up onto your hands and arms (do I every learn?) as you race to turn down the heat. Realize that your "soup" is now in fact mash potatoes. Break out the carton of broth -- because the last of your homemade stuff is still frozen, of course -- and start adding until you get the right consistency. Recognize that your soup is never really ever going to be soup because those potatoes are broth sucking fiends now.
This is actually very tasty and super simple to make. I just like making my life difficult. It adds excitement...and burns.
1 medium yellow onion
2 stalks celery
2 medium carrots
1 Tbsp minced garlic
3 lbs. potatoes
2 Tbsp chicken base
6 cups water
1/4 tsp cracked pepper
2 cups milk
1/4 cup all-purpose flour
1 tsp salt
STEP 1: Finely dice the celery and onion. Peel the carrots and then grate them on a cheese grater. Mince the garlic or use pre-minced from a jar. Add all of this to the slow cooker. Clean the potatoes well, cut into one inch cubes or smaller, and add them to the slow cooker.
STEP 2: Prepare 6 cups of chicken broth by dissolving the chicken base in 6 cups of water (or use homemade or store bought broth). Add to the slow cooker. Add some freshly cracked black pepper (about a 1/4 tsp). Secure the lid on the cooker and cook on high for approximately 8 hours (give or take an hour).
STEP 3: Open the slow cooker and test the potatoes for tenderness. They should be very soft. The onions and celery should also be very soft and transparent. Whisk 1/4 cup of flour into 2 cups of milk and then stir that mixture into the soup. Secure the lid once more and let cook on high for another 30 minutes.
STEP 4: After 30 minutes, the soup should once again be bubbling. It needs to be bubbling for the flour to have it's full thickening power. Use a potato masher, immersion blender, or a hand mixer to "mash" the potatoes. Or, you can transfer half of the soup to a blender and puree (be careful, it's HOT) until smooth and then stir it back in to the rest. Taste the soup and add salt as needed (about one teaspoon). Serve hot.
Above is exactly as Beth has it written. Now, here's what I did (i.e. what you should not do):
STEP 1: Food process the celery, onion, and one giant carrot. While this is ok, the giant carrot is not. Stick to 2 medium carrots or 1/2 a giant carrot. Add the mirepoix to the slow cooker. Add jarred minced garlic. Jarred minced garlic is my friend! If you are a garlic snob or like to mince tiny objects, be my guest. Clean and cut the potatoes as directed above. Add to the slow cooker.
STEP 2: Follow the above steps using homemade broth. Only the day before, make chicken broth and freeze it until solid in a 2-quart plastic pitcher. Forget to set the pitcher in the fridge in the morning. Say foul word while digging at the broth in the pitcher. Be brilliant and run hot water over pitcher sides until broth can slip free. Dump frozen broth in slow cooker.
Realize that this will NOT work, dig out largest bowl in kitchen, spoon potatoes and mirepoix into bowl. Settle frozen chunk of brothy goodness into bottom of slow cooker. Dump potatoes and mirepoix into slow cooker, onto self, and counter. Scoop escaped ingredients back into slow cooker. Set cooker on high. Cook for 1 hour, check frozen broth. Break apart with fork. Cook for remaining 7ish hours.STEP 3: Test potatoes for tenderness. Stir a little. Burn hand with hot broth. Follow remaining directions above.
STEP 3a: Decide to boil remainder of 5 lb bag of potatoes to add to soup. Set up dutch oven with water, salt, and chopped potatoes. When done, add potatoes to slow cooker. Watch in horror as liquid level rises and nothing bubbles. Dump potato water from dutch oven. Scoop off about 4 cups liquid from slow cooker into dutch oven. Set stove to high and ignore until boiling over. Burn self again while saving broth. Clean up mess.
STEP 4: After about 1 hour, give up seeing broth thicken. Scoop potatoes (about half) into food processor. Hit that pulse button, baby! Instant mashed potatoes. Add broth until liquidy. Dump into dutch oven. Decide to scoop remaining potatoes into food processor. This is a bad idea. Consider that potatoes are starch and starch loves soaking up liquid. Here is where you DO NOT want to do what I did. If you REALLY want all the potatoes mashed, just fork mash the whole thing. You will avoid the following frustration.
STEP 5: An entirely NEW step! Scoop all of the mashed potatoes/soup into slow cooker. Rearrange fridge to fit slow cooker insert. Go to work. Come home. Scoop about 4 cups of mashed potato soup into dutch oven. Heat. Remember to turn on high so that the molten potatoes will bubble up onto your hands and arms (do I every learn?) as you race to turn down the heat. Realize that your "soup" is now in fact mash potatoes. Break out the carton of broth -- because the last of your homemade stuff is still frozen, of course -- and start adding until you get the right consistency. Recognize that your soup is never really ever going to be soup because those potatoes are broth sucking fiends now.
This is actually very tasty and super simple to make. I just like making my life difficult. It adds excitement...and burns.
Monday, August 29, 2011
Crema de Flores de Calabaza
Golden Squash Blossom Soup Crema
The original is in Rick Bayless's Mexican Kitchen
1-1/2 Tbs. butter
1 large white onion, chopped into
1/4-in. dice
3 cups good chicken broth
1 small boiling potato (like a red skin variety), peeled and roughly chopped [I used a sweet potato]
25 large, fresh squash blossoms (3-in. to 4-in. male blossoms)
2 poblano chiles
1 cup milk
1 medium zucchini, cut into 1?4-in. pieces
Kernels from 1 large ear of corn
1/2 cup heavy cream or crème fraîche
1-1/2 tsp. salt
*Epazote or parsley for garnish
6 servings
The broth: In a 4-quart soup pot, melt the butter over medium heat. Add the onion and cook, stirring frequently, until lightly brown, about 5 minutes. Scoop out half of the onion and set aside. Add the broth and potato, partially cover, and simmer over medium-low heat for 20 minutes.
The blossoms: While the broth is simmering, clean the squash blossoms: break off the stems, then the little green sepals that come out from the base of the blossoms (they originally covered the buds). Use your fingers to break loose the long pistils in the center of each flower and discard. With a very sharp knife, cut the blossoms cross-wise into 1/4-inch strips, including the bulbous base.
Add half the blossoms to the broth and simmer 3 minutes. In a food processor or in batches in a loosely covered blender (or using an immersion blender), puree the mixture; return to the pot.
The chiles: Roast the chiles directly over the gas flame, on a medium-hot gas grill, or 4 inches below a very hot broiler. Turn occasionally, until blistered and blackened on all sides, 5 to 6 minutes for the flame or grill, about 10 minutes for the broiler. Cover with a kitchen towel and let stand about 5 minutes. Peel off the charred skin, cut out the seed pod, then quickly rinse to remove straggling bits of skin and seeds. Cut into 1/4-inch dice.
Finishing the soup: Add the chiles to the soup along with the milk and reserved onion; bring to a simmer and cook for 10 minutes. Add the zucchini and corn, simmer a couple of minutes, then add the remaining squash blossoms. Simmer a couple of minutes longer (the strips of blossom will soften into deep-golden "streamers"), remove from the heat, stir in the cream, taste, and season with salt. Serve in warm bowls garnished with the chopped epazote or parsley.
The original is in Rick Bayless's Mexican Kitchen
1-1/2 Tbs. butter
1 large white onion, chopped into
1/4-in. dice
3 cups good chicken broth
1 small boiling potato (like a red skin variety), peeled and roughly chopped [I used a sweet potato]
25 large, fresh squash blossoms (3-in. to 4-in. male blossoms)
2 poblano chiles
1 cup milk
1 medium zucchini, cut into 1?4-in. pieces
Kernels from 1 large ear of corn
1/2 cup heavy cream or crème fraîche
1-1/2 tsp. salt
*Epazote or parsley for garnish
6 servings
The broth: In a 4-quart soup pot, melt the butter over medium heat. Add the onion and cook, stirring frequently, until lightly brown, about 5 minutes. Scoop out half of the onion and set aside. Add the broth and potato, partially cover, and simmer over medium-low heat for 20 minutes.
The blossoms: While the broth is simmering, clean the squash blossoms: break off the stems, then the little green sepals that come out from the base of the blossoms (they originally covered the buds). Use your fingers to break loose the long pistils in the center of each flower and discard. With a very sharp knife, cut the blossoms cross-wise into 1/4-inch strips, including the bulbous base.
Add half the blossoms to the broth and simmer 3 minutes. In a food processor or in batches in a loosely covered blender (or using an immersion blender), puree the mixture; return to the pot.
The chiles: Roast the chiles directly over the gas flame, on a medium-hot gas grill, or 4 inches below a very hot broiler. Turn occasionally, until blistered and blackened on all sides, 5 to 6 minutes for the flame or grill, about 10 minutes for the broiler. Cover with a kitchen towel and let stand about 5 minutes. Peel off the charred skin, cut out the seed pod, then quickly rinse to remove straggling bits of skin and seeds. Cut into 1/4-inch dice.
Finishing the soup: Add the chiles to the soup along with the milk and reserved onion; bring to a simmer and cook for 10 minutes. Add the zucchini and corn, simmer a couple of minutes, then add the remaining squash blossoms. Simmer a couple of minutes longer (the strips of blossom will soften into deep-golden "streamers"), remove from the heat, stir in the cream, taste, and season with salt. Serve in warm bowls garnished with the chopped epazote or parsley.
Friday, August 26, 2011
Cheddar Buttermilk Biscuits
1 3/4 c all-purpose flour
3/4 cup stone ground cornmeal (not coarse)
4 t baking powder
1 t baking soda
1 t salt
1/2 stick cold unsalted butter, cut into 1/2-inch cubes
6 oz extra-sharp cheddar, coarsely grated (about 1 1/2 c)
3 T finely grated Parmigiano-Reggiano
3 scallions, finely chopped
1 1/3 c well-shaken buttermilk
Put a rack in middle of oven and preheat oven to 450°F. Butter a large baking sheet.
Whisk together flour, cornmeal, baking powder, baking soda, and salt in a bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in cheeses and scallions with a wooden spoon. Add buttermilk and stir until just combined.
Drop dough in 8 equal mounds about 2 inches apart on baking sheet. Bake until golden, about 15 minutes. Transfer to a rack and cool to warm, about 10 minutes.
If serving with Turkey Sloppy Joes, split in half, and serve sloppy joe mixture over biscuits.
3/4 cup stone ground cornmeal (not coarse)
4 t baking powder
1 t baking soda
1 t salt
1/2 stick cold unsalted butter, cut into 1/2-inch cubes
6 oz extra-sharp cheddar, coarsely grated (about 1 1/2 c)
3 T finely grated Parmigiano-Reggiano
3 scallions, finely chopped
1 1/3 c well-shaken buttermilk
Put a rack in middle of oven and preheat oven to 450°F. Butter a large baking sheet.
Whisk together flour, cornmeal, baking powder, baking soda, and salt in a bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in cheeses and scallions with a wooden spoon. Add buttermilk and stir until just combined.
Drop dough in 8 equal mounds about 2 inches apart on baking sheet. Bake until golden, about 15 minutes. Transfer to a rack and cool to warm, about 10 minutes.
If serving with Turkey Sloppy Joes, split in half, and serve sloppy joe mixture over biscuits.
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