Tag Archives: gluten-free

Poached Rhubarb

There are times when all you need is simple but good, fancy but easy, fresh but cheap.  That would be poached rhubarb.  Yes, I’m a little obsessed with this vegetable turned fruit; but, seriously, is there anything more wonderful than seeing these green & red stalks at the Farmer’s Market or gardens whispering, “yes–summer is coming!”  You haven’t even begun to see the many uses I’ve made with this humble stalk.

I needed to make desserts for a banquet of 80+ people this past Saturday.  I knew rhubarb would be the star.  However, when given full range of what I could make for a dessert is like telling a child they can have any toy in a toy store, but just one.  Seriously!  Only one of the many calling my name.  Options are limitless (well, not quite–there was a budget & time constraints, but you understand–right?!)!  I ended up making a deconstructed white chocolate cheesecake with gingersnap crust topped with poached rhubarb.

There are a couple things I love about this poached rhubarb:

  1. It holds its lovely shape, not being cooked down to mush.
  2. It’s lightly sweetened maintaining that perfect tang we know as rhubarb.
  3. You can dress it up or down (reminds me of the sales lady at the Gap telling me why the boot cut jean was perfect for the same reasons).
  4. You can eat it for breakfast & dessert and no one will ever bat an eye.
  5. It doesn’t take that long to make.

Poached Rhubarb (printable recipe)

This recipe was inspired by Tartelette.  I am in awe of her photography, many variations of macarons & desserts I salivate over.  It’s an art form.  I have found serving directly on top of plain yogurt to be completely satisfying.

Ingredients:

3 cups sliced rhubarb, 1/2 inch slices

juice of one lemon

1/2 cup water

2 tablespoons honey

1-2 tablespoons demerara sugar

Directions: Place water, lemon juice & honey over medium-high heat.  Stir to dissolve honey.  Once it boils, add rhubarb.  Stir around and allow rhubarb to poach for about 4 minutes.  You’ll want to be near the stove to keep an eye on it.  Don’t allow it to cook too long.  Once the red parts turn pale and a fork can pierce through (but not mushy through), remove rhubarb from liquid and place in bowl.  It will cook a bit longer.

Add demerara sugar to liquid and cook liquid down to a syrup if you’d like, or simply until the sugar dissolves.  I think I prefer it to be less syrupy.  Top on ice cream, yogurt, cheesecake, or by itself.

A No Fuss Sausage Soup

In my life as a blogger I have realized a couple things.  One is that I rarely document actual meals.  I’m more of a baked treat sort of gal.  You know, mama by day renegade baker by night–sort of thing.  Two is that I tend to throw out a lot of posts in one week and then sit back the next couple.  But I find I’m really fine with that.  Well, in fact, I’m fine with both number one & two.

I think the other reason I don’t document many main dishes or side dishes is because they’re finicky.  They require a person, say a mama of two small kids, to actually think out how to get the food to the table by the only source of light on the main floor for a picture (we live in a cave of a condo), while corralling in the children (get utensils, plates, & whiny one year old who should have eaten like 20 minutes before the photo shoot) to eat said food and remember all the ingredients & steps, which went into making the dish.  That’s too much folks.  I don’t get paid for this gig & baking is so much easier (& for me–so much more fun).

But, I have actually taken pictures of a couple food items outside of the “flour, sugar, butter” category and feel like it might be as good a time as any to showcase them.  Here’s how I make dinner.  I’m not a planner really.  I have flops along with the successes.  My kids are not relatively picky, but if I served them an all-you-can-eat fruit buffet, they would never mind.  Some vegetables are hit and miss, but I never stop serving them.  My oldest enjoyed broccoli till 10 months then rejected it every single time until recently.  I give them way out clauses written into dinner, because there are foods I might love most of the time, but at a certain moment it just doesn’t sound too good.

The most planning I have when it comes to a meal is making sure I’ve taken the meat out of the deep freezer the night (or two) beforehand or making dough a couple hours before baking.  I enjoy cooking from scratch.  I love being able to know all the ingredients by name that I’m putting into my families’ bodies.  And that’s why I love to bake as well.  Sure, eating only baked goods isn’t healthy alone or done in excess, but when it’s me doing the baking (instead of say Nabisco) than I know the ingredient list is something I recognize.

Okay, I feel like I’m ranting at this point.  Sorry, I’m done at this point and time.  Maybe it’s because I watched Jaime Oliver’s Food Revolution and read Animal Vegetable Miracle on my vacation.  Both encouraging us to know where our food is coming from, getting back into the kitchen & using fresh/local ingredients.  I have been encouraged to post more recipes that are relatively easy to get those of you who don’t really like to cook–to get in the kitchen and enjoy it more.  So I thought I would post this wonderful soup, which is seriously only like six or seven ingredients.  It’s hearty and not fussy.  And more importantly, my family ate it all up.  Soups are always a sure win in our house for the girls and I hope it is the same for your house.

Italian Sausage Kale-Potato Soup (printable recipe)

This recipe is adapted from Epicurious.  I buy Isernio’s sausage & freeze it.  When dinner was coming up quickly, I simply defrosted the chicken sausage & it was cooked in the pot 10 minutes later.  I love Isernio’s sausage.  Also, I keep a bottle of Chardonnay in my fridge with a good cap sealer for cooking.  It’s not the freshest, but I know in most recipes that call for a dry white wine, it is usually at most using 1 cup.

Ingredients:

  • 1-2 Tb olive oil
  • 13.3 ounces Isernio’s Italian Chicken Sausage
  • 3 1/2 cups canned low-salt chicken broth
  • 1 pound small red-skinned potatoes or yukon, thinly sliced
  • 1 cup dry white wine
  • 5 cups thinly sliced trimmed kale leaves (about 3/4 of medium bunch)
  • 1/4 teaspoon fennel seeds, lightly crushed
  • freshly grated Parmesan cheese for topping

Heat olive oil over medium-high heat.  Remove casing from sausages & crumble the sausage into the heated pot.  Sauté sausage until cooked through, about 3-4 minutes. Add chicken broth, sliced potatoes and white wine and bring mixture to boil. Reduce heat to medium, cover and simmer until potatoes are almost tender, about 10 minutes.

Add kale and fennel seeds to soup. Simmer soup uncovered until potatoes and kale are very tender, about 10 minutes longer. Season soup to taste with salt and pepper. Ladle soup into bowls and serve immediately.  Top with Parmesan cheese.

Dave Matthews Band Magic Brownies Cupcakes

I have been reading this cookbook, The Flavor Bible.  It’s inspiring for anyone who takes their cooking or baking skills seriously.  My copy is on loan from the library, but I would recommend this one to your home library archives.  The author made a point how food is not only for sustenance, because if it were, we would eat the same thing 3 times a day, 7 days a week, 52 weeks of the year.  Rather, food is about the flavor profiles, which are the taste, mouth feel, aroma & X factor.  All of these being great, but I think the X factor stood out the most.  It is the stories, the total experience, the nostalgia, which comes to mind after eating a specific food.

We all have these.  And quite honestly, it’s what makes certain foods disgusting to some, while to another their “last supper.”  It’s no wonder Jesus chose to perform his first miracle at a wedding feast and through the fruit of the vine.  He wove the spiritual with the senses, creating this amazing story of his complete love & provision.

So as I was making these souffle chocolate cupcakes yesterday, I didn’t have any idea what they would be like. Nor did I realize that they would stir the X factor up.  You see, after my oldest was born and people graciously dropped off meals every night, one night someone dropped off a roasted chicken, salad, and a pint of Ben & Jerry’s Dave Matthews Band Magic Brownies Ice Cream.  I personally am a ‘every but the..’ sort of girl.  However, the melding of the brownie chunks, vanilla & raspberry swirled made for quite the addiction.

Oh so back to these cupcakes.  Well, I have been salivating over these for a while.  Not only that, but they are gluten-free, which made me think of my friend Tina (she works with Ben & I feel bad when I only bring in gluten treats).  However, Tina loves raspberry & chocolate, so I changed it up a bit.  Then, when I bit into one, it took me back to our old apartment with my week old baby and a still, quiet moment, that everything would be okay in my insane, postpartum state.  I’m not promising that this will create quite the same X factor for you, but maybe you should make some for yourself and some new mother to create one for her.

Dave Matthews Band Magic Brownie Cupcakes

(printable recipe)

This recipe has been adapted from Smitten Kitchen’s Chocolate Souffle Cupcakes, which had a mint topping and used espresso powder instead of the actual espresso I used in mine.  You should do as Deb over at Smitten Kitchen says, “eat at once,” because the coolness of the Raspberry Cream enhances the dessert.

Chocolate Soufflé Cupcakes
6 ounces (170 grams) bittersweet or semisweet chocolate, chopped
6 tablespoons (86 grams) unsalted butter, cut into pieces
1 Tb fresh espresso
3 large eggs, separated
6 tablespoons (97 grams) sugar, divided
1/4 teaspoon salt
1 teaspoon vanilla extract

White Chocolate Raspberry Cream
2 ounces (56 grams) white chocolate, finely chopped
3 ounces heavy whipping cream
2/3 cup (76 grams) frozen raspberries + 1 tsp water

Get the white chocolate cream ready for later: Put the white chocolate in a small bowl.  Then, bring the cream to a simmer and pour it over the chocolate.  Let it sit for a minute to melt the chocolate, then whisk well. Lay a piece of plastic wrap on the surface of the cream. Chill until very cold, about two hours.

Cupcakes: Preheat oven to 350°F. Line 9 standard-size (3-ounce) muffin cups with paper liners.  Put the butter, chocolate & espresso in a saucepan.  Place over low heat, stirring occasionally until melted.  Remove from heat.  Cool to lukewarm, stirring occasionally.

Using electric mixer, beat egg yolks and 3 tablespoons sugar in medium bowl until mixture is very thick and pale, about 2 minutes. Briefly beat lukewarm chocolate mixture, then vanilla extract, into yolk mixture.  Since I used my one Kitchenaid bowl for the whole process, I poured the chocolate-egg yolk contents into another bowl.  Clean the bowl & use the whisk attachment, beat the egg whites, sugar & salt until medium-firm peaks form.  Using a spatula, fold whites into chocolate mixture in 3 additions. Divide batter among prepared cups, filling each three-fourths of the way.

Bake cakes until tops are puffed and dry to the touch and a tester inserted into the centers comes out with some moist crumbs attached, about 15 to 20 minutes. Cool in pan on a cooling rack.  Once they are cool, add the raspberry cream.

Make Raspberry Puree:Over low heat, add the frozen raspberries and 1 tsp water to a small saucepan.  Allow the raspberries to slowly melt down into a mush.  This will take about 5-7 minutes.  Place a sieve above a small bowl, then dump the raspberry contents into the sieve.  Take a spatula and begin to push the raspberries through the sieve (you are getting the puree while the sieve will catch the seeds).  You will get about 2 Tbs of puree.  Set aside to add to your white chocolate cream.

Putting it altogether: Beat white chocolate cream with electric beaters until medium peaks form. Slowly add the raspberry puree.  The cream might curdle a bit, but don’t over beat.  If you find that the cream isn’t the right consistency, then put the cream in a pastry bag or plastic sandwich bag and place in fridge for a bit.  Cut the end and squeeze out about 1 Tb on top of each cupcake.  Eat immediately to gain the full experience of the cold raspberry cream with the delicate crumb of the brownie.

Pseudo, yet easy Chocolate Mousse

With spring’s early advent in the Northwest, one cannot escape the driving urge to buy fresh produce (preferably strawberries & rhubarb) to make a pie or crisp to welcome the May Day in March.  However, as we’ve been fooled into thinking it’s time to pull out our swimsuits & sandals, we cannot escape the reality that it’s not the summer sun shining down quite yet. Hence making it impossible to eat that fresh strawberry-rhubarb pie.

During this Lenten season, our family is eating beans & rice Monday through Friday for dinner, trying to embrace simplicity in our everyday lives.  It’s been a fruitful experience thus far.  It’s also fun to read or hear about a number of individuals eating beans & rice for the whole month of March.  As we’ve been partaking in simplicity for our weeknight dinners, it has made Sunday night dinners extra special.  I made this last Sunday along with this Chocolate Mousse.  I was wanting to make a chocolate cream pie, but it was around 4:00 and my ambitious, idealist nature waved the white flag to that simple, realistic side screaming at the top of its lungs.

Now this mousse seriously feeds a crowd (I put the rest in a tupperware and sent it to Ben’s work).  It’s creamy, rich and has a chocolate ice cream sort of taste.  If you’re a fan of these and you don’t have much time to make a dessert, I recommend this hand’s down.  And if you’re standing in your kitchen in late Spring when fresh strawberries are available, but your palate is saying, “chocolatey richness!”  Then, make this and top with sliced strawberries–perfectly divine.

Pseudo Chocolate Mousse (printable recipe)

Ingredients:

  • 2 cups heavy cream, cold
  • 12 ounces bittersweet chocolate, I used a bag of Ghiradelli 60% cacao chips
  • 1 can sweetened condensed milk

Directions:

Chill an electric mixing bowl & the whisk attachment for about 10 minutes.

In a small pan, fill with about 1 cup of water and place a heatproof bowl on top.  Make sure the water doesn’t touch the bowl.  Heat over low heat, you want the water to simmer.  Add the chocolate chips or chopped chocolate to the bowl, stirring occasionally until melted.  Once melted, remove bowl from pan and let come to room temperature.

Remove the electric mixing bowl and whisk attachment and attach to the mixer.  Pour in the cold whipping cream and turn your mixer on high speed (10 on Kitchenaid).  Beat until stiff peaks appear, because you’re using the whipped cream as your base for the mousse (about 1 1/2 to 2 minutes).  When you raise your beater, the whipped cream should be able to stand up well on it’s own.

Add the can of sweetened condensed milk to the cooled, melted chocolate.  Stir until thoroughly combined (no streaks remain).  Fold in the whipped cream until no visible streaks remain from the whipped cream.  Cover the bowl with plastic wrap or foil.  Refrigerate for an hour (if you can wait that long).  The longer it sits in the fridge, the more congealed it will get, which is a good thing.

Mascarpone Chocolate Cheesecakes

I was realizing how most of the food I post is under the dessert or baked goods category.  It made me think, “Uh maybe I need to start incorporating some vegetable side dishes, meats or beans, or something aside from dessert.”  But, I soon came back to Kamille reality and the truth is…I don’t enjoy cooking nearly as much as baking.  It’s not that cooking isn’t fun, but it comes in waves in my house.  I really do like it, but right now in the state of affairs, cooking is a job that needs to get checked off the list.  Hence, resulting in mindless ‘make the doughnuts‘ fashion when it comes to cooking a meal.  It’s a chore and I’m lacking creativity to put forth anything tantalizing enough to write about (I feel like I’m always making eggs as a result).  Don’t worry, the pizzazz will come back soon.

However, in the meantime, I’ve been putting forth my energy into baking.  Whether it’s homemade bread (a loaf is sitting on the counter right now), making healthier snacks for my family, or finally making those pecan bars I’ve been wanting to make for well over a year and a half (they required 2 lbs of pecans–you can see why I didn’t take the plunge).  And as with most culinary tasks there are those which fall under the lengthy & advanced cook definition, lengthy & intermediate and easy (because anything that is lengthy almost always never falls under the easy).  Although I enjoy the lengthy challenge, there are times when easy yet tasty (without anything from a box) is desperately needed.  So I present you with these Mascarpone Chocolate Cheesecakes.

I think this took me a total of 50 minutes (this didn’t include the chill time in the fridge).  The recipe says they should chill for 4 hours, but really, I think it’s all a matter of preference.  You could just as easily let them cool to room temperature then grab a spoon, which the result would be creamy billows melting across your mouth.  However, if you chill them you will get the more firm taste one is accustomed to when eating cheesecake (personally I prefer more billowy and less dense).  I have also realized that what may come as second nature to me is what scares most people out of the kitchen.  So let me give you some pointers on making cheesecake (and specifically these cheesecakes).

  1. When recipes call for heating up heavy cream to which you will add chopped chocolate (which is called a ganache–it’s what is used to make truffles), you should chop it up.  However, in this instance, it’s okay if the chocolate is in bigger chunks, because the chocolate to cream ratio is 4:1, so you have more time to stir the cream with chocolate, in order for the chocolate to melt.
  2. Always cool down the chocolate mixture or any hot cream mixture when adding to eggs.  That is unless you want scrambled eggs hidden within.  If you don’t feel like eating breakfast with your dessert, resist the temptation thinking warm is equivalent to room temperature.
  3. Always, Always, Always (was that enough always?) use a bain marie when making cheesecakes or baked custards.  A bain marie is a hot water bath.  You take your cheesecake pan or ramekins with the uncooked mixture inside and place it in a roasting pan, 9×13 pan or any pan with sides taller than the ramekins, springform, or cake pan.  You will need to boil water in your kettle or get very hot water from your tap.  Place your ramekins inside a rectangular pan and set it on the rack in the oven.  Now gently pour the water into the rectangular pan without splashing any water on the cheesecake, until the water reaches the middle part of the outside of the ramekins.
  4. Bain Marie: By baking your cheesecake in a bain marie, you are relying on the hot water to help with the baking process, not just the dry heat from the oven.  This method will result in a creamier cheesecake and not a dry, dense one.  **if you’re making a big cheesecake, you will need to wrap the bottom with heavy duty aluminum foil, so the water doesn’t seep through the springform pan.**
  5. Never open the oven door while baking cheesecakes.  Don’t be tempted to open it (I know we all think by opening it the cooking will somehow be closer to being done).  By opening the door you alter the temperature, which causes those cracks in the middle of cheesecakes.
  6. If your making a big cheesecake, and the time is done.  Turn off the heat, but leave cheesecake in the oven with door closed for an additional hour.
  7. Remove the cheesecake from the water and let it cool on a rack to room temperature.


Mascarpone Chocolate Cheesecakes (printable recipe)

This is another recipe adapted from my Sticky, Chewy, Messy, Gooey book.  If I haven’t spoken of its praises enough, then this recipe is another reason why you should stop stalling and go get it.  If you’re not up for it, stick with me and I’ll most likely be pulling a few dozen more of it.  What I like about these is they are less finicky than your typical cheesecake, don’t require as much cream cheese, and are individual servings.  Oh yeah & they’re crustless…so gluten & wheat sensitive can indulge.

Ingredients:

  • 1 cup heavy cream
  • 4 ounces bittersweet chocolate, finely chopped (see note above)
  • 8 ounces mascarpone cheese (you can find some for a cheaper price at Trader Joe’s)
  • 1/4 cup sugar (okay, so seriously, I don’t think this really needs sugar–I say you could do 2 Tb and be fine)
  • 3 large eggs, room temperature
  • 1 tsp pure vanilla extract (At Costco they sell gluten-free pure vanilla extract for a big amount & good price)
  • pinch of salt
  • 1 Tb rum, brandy or Grand Marnier (optional)
  • Top with whipped cream, sliced strawberries, raspberries or orange segments.
  • Boiling water for bain Marie

Directions:

  • Position a rack in the middle of the oven and preheat to 325.
  • In a saucepan, bring the cream to a simmer over medium heat.  Remove it from the heat once it starts to boil.  Add the chopped chocolate and whisk till all the chocolate is melted.  Let it come to room temperature.
  • In a medium bowl, whisk or stir together mascarpone & sugar till creamy.  Add eggs one at a time, whisking after each addition until thoroughly incorporated.  Add the vanilla, salt & liquor of choice.
  • Pour the cooled chocolate mixture into the mascarpone cheese mixture and whisk till smooth.
  • Put eight 4-ounce custard cups, ramekins or small ovenproof coffee cups in an empty 9×13 pan or roasting pan.  Divide the cheesecake mixture evenly among the ramekins.
  • Put the baking dish in the oven and gently pour the hot water into the pan (see notes above on bain marie).  Cover with aluminum foil.
  • Bake until the tops of the cheesecake appear solid but jiggle slightly when shaken, 30 minutes. The perfect consistency is soft, but not liquid.  Transfer the pots from the baking sheet to a wire rack.  Let them come to room temperature.  Then, cover each pot with plastic wrap and place in fridge for at least 4 hours.  Enjoy!

Crafting Hospitality

Last night as I was pulling the pork apart, I was reminded of my soon to be brother-in-law’s art show back in August. You see, if you’ve ever met Bob without a long sleeve shirt on or a jacket, you are sure to notice the tatoo of a pig on his forearm. It’s quite catching and then a conversation into the land of pork and all things so wonderful around this magnificent of animals comes protruding forth. Bob is marrying my sister-in-law Amber(Ben’s sister) and I can wholeheartedly say how much we all love him and are very thankful he is joining the family. Not only can we talk food shop, but he knows a thing or two about pottery & ceramics.

It was in August that he had his senior project (via art show)/presentation, where he spoke briefly about his ceramic creations, we toured his exhibit, we ate his pulled pork (that he smoked), drank bourbon & whiskey, and had a wonderful time in doing it. What struck me most (that I have yet to encapsulate until now) on that idyllic Seattle summer evening was what Bob spoke about in regards to his work. He said (paraphrasing) that he viewed his pottery as a form of hospitality. He chooses to create cups, bowls, decanters–some of the more practical items with clay, in order to serve the food he loves (pulled pork, bourbon, waffles for post-Christmas breakfast) for people he loves.

It is through his passion of creating, molding, glazing & firing clay with his hands that he is creating unique forms of hospitality. We as the recipients get a taste of appreciation eating and drinking off these tangible pottery pieces. Bob delivers a bit of his passion & hard work (all forms of hospitable acts) to us. So if you’re one of those people wondering “how in the world can I deliver a bit of hospitality?” I would suggest making a special meal that took a bit more time for your family or guests, pulling out the nicer dinnerware just because, or even lighting candles to communicate that we can intertwine ordinary & sacred time together. Seeing that we take the time to give attention to details occasionally throughout our week.

So, if you’re up for it…you could make this indoor pulled pork. I’m telling you right now that it takes time, but the end result is full reward. When I was pregnant with my youngest I got addicted to pulled pork sandwiches. And ya know that craving has yet to leave my system and I have yet to find a place in Bellingham that satisfies what I’m looking for. However, after eating this last night, I feel like I’ve found it. I was in line at the grocery store and I saw the Cooks Illustrated magazine with the words ‘Indoor Pulled Pork’ and knew I had to buy it, because I don’t have a smoker and C.I. rarely fails me. Well, after a total of 6 1/2 to 7 hours I finally got rewarded for my hard work (more like my patience). This would fall under the category of a comfort yet special dinner with a touch of Southern goodness.

Indoor Pulled Pork (printable recipe)

I think pulled pork topped with slaw is not only quintessential, but essential. These two have a symbiotic relationship, so don’t forget to top it with slaw. I used pork shoulder rather than pork butt and chose the Lexington Vinegar Sauce mainly because I had all the ingredients for it versus the other two options. I would wager to say that you wouldn’t be able to tell that this was cooked without the use of a smoker.

Pork:

1 cup plus 2 tsp salt
1/2 cup plus 2 Tb sugar
3 Tb plus 2 tsp liquid smoke
1 boneless pork butt (5 lbs), cut in half horizontally or pork shoulder strips
1/4 cup yellow mustard
2 Tb ground black pepper
2 Tb smoked paprika
1 tsp cayenne pepper

Lexington Vinegar Barbecue Sauce

1 cup apple cider vinegar
1/2 cup ketchup
1/2 cup water
1 Tb sugar
3/4 tsp salt
3/4 tsp red pepper flakes
1/2 tsp ground black pepper

  1. FOR THE PORK: Dissolve 1 cup salt, 1/2 cup sugar, and 3 tablespoons liquid smoke in 4 quarts cold water in large container.  Submerge pork in brine, cover with plastic wrap, and refrigerate for 2 hours.
  2. While the pork brines, combine mustard and remaining 2 teaspoons liquid smoke in small bowl; set aside.  Combine black pepper, paprika, remaining 2 tablespoons sugar, remaining 2 teaspoons salt, and cayenne in second small bowl; set aside.  Adjust oven rack to lower-middle position and heat oven to 325 degrees.
  3. Remove pork from brine and dry thoroughly with paper towels.  Rub mustard mixture over entire surface of each piece of pork.  Sprinkle entire surface of each piece with spice mixture.  Place pork on wire rack set inside foil-lined rimmed baking sheet.  Place piece of parchment paper over pork, then cover with sheet of aluminum foil, sealing edges to prevent moisture from escaping.  Roast pork for 3 hours.
  4. Remove pork from oven; remove and discard foil and parchment.  Carefully pour off liquid in bottom of baking sheet into a fat separator (or a big enough bowl and use a baster to get the liquid below the fat) and reserve for sauce.  Return pork to oven and cook, uncovered, until well browned, tender, and internal temperature registers 200 degrees on instant-read thermometer, about 1 1/2 hours.  Transfer pork to serving dish, tent loosely with foil, and let rest for 20 minutes.
  5. FOR THE SAUCE: While pork rests, pour 1/2 cup of defatted cooking liquid from fat separator (or from baster) into medium bowl; whisk into sauce ingredients.
  6. Shred pork either with your hands or with two forks into bite-sized pieces.  Toss with sauce and serve on warm rolls topped with coleslaw.

Making the Lexington Vinegar Barbecue Sauce: Combine all the ingredients in a bowl with 1/2 cup of defatted cooking liquid and whisk to combine.

Easy Coleslaw:

1/2 head of cabbage, thinly sliced with chef knife

1 peeled carrot, grated

1/4 cup mayonnaise

1/8 cup (2 Tb) buttermilk

2-3 Tb honey

1 Tb dijon mustard

splash of apple cider vinegar, regular vinegar, or lemon (basically you need an acid)

salt to taste

Mix all the dressing ingredients together and taste.  If it tastes too much like mayo, then add a bit more honey, vinegar & salt.  Dump on the sliced cabbage and grated carrot and toss.

Spicy Caramel Popcorn

This morning I made this wonderful Grapefruit Yogurt Loaf Cake, but I decided I would share with you this Spicy Caramel Popcorn recipe instead and save the cake for a later post.  I made this for our small group, because it was quick, easy & I figured people could munch on however much they wanted to fill their hand (or hands) with.

When it comes to popcorn, I feel like I could call my mom the Popcorn Queen.  Growing up we never had microwave popcorn in the house or a popcorn air popper.  I always felt a little deprived not having the microwave hydrogenated oil goodness that most families produced out of their pantry.  And thinking, “c’mon mom, can’t we be like normal families and get the popcorn out of a box–we’re the weird family!”  But, secretly, I was glad to know my mom didn’t have to rely on Orville to get us through a movie night, because she knew how to add just the right salt/butter/popcorn ratio to the pot.  And as we heard what sounded like BB’s pellet against the metal, we instinctively pulled out the yellow/orange rubbermaid bowl designated “the popcorn bowl” (or occasionally my handmade ice rink for my Barbie’s).

If you’re in the mood for sweet & salty, then try this one.  There is a bit of a spicy overtone, but nothing that makes your mouth water.  It’s also perfect for packaging up for gifts, but be sure to grab a handful or two for yourself.

Spicy Caramel Popcorn (printable recipe)

This recipe comes from The Craft of Baking, which I checked out from the library.  I’ve really enjoyed this cookbook as the author encourages you to build from the recipes she gives and making them your own.  After originally posting this recipe, my friend emailed with a question about the high heat to make the caramel and having a problem with it boiling over.  See my notes at the end of the recipe.
Makes about 4 quarts

  • Nonstick cooking spray
  • 3 Tb vegetable oil
  • ½ cup popcorn kernels
  • 1 ½ tsp baking soda
  • ¾ tsp cayenne pepper
  • 3 cups sugar
  • 3 Tb unsalted butter
  • 1 ½ Tb kosher salt

Lightly coat two large heatproof rubber spatulas and a large mixing bowl with nonstick cooking spray.

In a large saucepan or pot with a lid, heat the vegetable oil over medium-high heat.  Add the popcorn kernels, cover, and keep the saucepan moving until all of the kernels have popped, about 4 minutes.  Transfer the popped popcorn to the prepared bowl, removing any unpopped kernels.

In a small bowl, whisk together the baking soda and cayenne pepper.

In a medium saucepan, combine the sugar, butter, salt, and ½ cup water.  Cook over high heat, without stirring, until the mixture becomes a light golden-yellow caramel, about 10 minutes.  Remove from the heat and carefully whisk in the baking soda mixture (the mixture will bubble up).

Immediately pour the caramel mixture over the popcorn.  Working quickly and carefully, use the prepared spatulas to toss the caramel and popcorn together, as if you were tossing a salad, until the popcorn is well coated.

Pour the popcorn onto a large baking pan and quickly flatten and separate it into small pieces while it is still warm.  Cool to room temperature, about 15 minutes.  Once it is cool, store it in a well-sealed airtight container.

Caramel popcorn will keep in an airtight container for up to 2 weeks.

My Notes:

  • When making the caramel, the recipe says to not stir while having it on high heat.  It is important not to stir caramel, in order to allow the sugar to “caramelize.”  The sugar is going through stages and each of those stages cooks the sugar into a deeper color and deeper flavor.
  • However, if you do not have a heavy bottom pot, you may encounter burning much too quickly, boiling over, or cooking much too quickly before you hit the 10 minute time given.
  • The 10 minutes is a guideline, so pay more attention to color versus the clock.
  • It’s okay to swirl the pan.  This will distribute the color, keep the sugar from burning, and help you see what the true color of the sugar really is.

Mustard Roasted Cauliflower

As I’m sure we are all blown away by the wreckage on the news, internet, facebook, etc with the devastation in Haiti, it might makes us wonder about so many things in life.  One thing I’ve been struck by is the certainty of my blessings.  As I sat at the table last night eating dinner with my family, Ben shared about his lunch appointment that day and the first hand accounts of Mozambique orphans.   His client spoke of witnessing a four year old child raising his 18 month old sibling, all the while searching through the garbage dump for food, clothing, & basic sustenance of life.

Both of us looking at our girls with their pretty little heads adorned with piggy tails thinking the same thing…”you girls are blessed.”  Tears start to form as I look at my girls living in that condition and my heart breaks.  My girls who know nothing of trial, or pain, or anything evil.  Their innocence as they eat grilled cheese sandwiches and I think upon my comment about dinner before sitting down, “this is our humble dinner tonight, nothing fancy.”  But this humble dinner would be the feast for those orphans in the dump.

And as I left for a meeting that night, I wept in the car.  I wept thinking of the Haitian mothers who would never hold their babies again.  Little bodies being crushed by falling buildings.  Babies who would never hear their mother’s song, or feel the warmth of her touch, or the protection & love of their father, because they are now orphans.  And what do I do with this anguish?  I cry, I weep, I mourn.  I cry with the mother.  I cry with the father.  I cry with the child.

My friend once asked the question of herself and God.  When am I sinning?  When I laugh at what God cries at.  When I mock at what God scorns.  When I judge at what God is extending grace to.  So in this hour, I choose to cry for the broken, to scorn the flippant, to extend grace…and reflect upon how truly blessed I am.

Today I made this simple, mustard roasted cauliflower.  It reminded me of how something so meager can be very fulfilling.  And how it’s the little things in life, which are the most rewarding.  I hope you will find your little blessings to be thankful for and give blessings to the people in the wreckage.

Mustard Roasted Cauliflower  (printable recipe)

This is a simple meal for simple times and you can easily roast a couple of these slices then store some in the fridge for other uses.  I love the combination of the salt, mustard and sweetness of the roasted cauliflower.

1 head of cauliflower
2 Tb Olive oil (or more)

2T Dijon mustard
Fine sea salt

Preheat oven to 400 F –  Place the head of cauliflower on a cutting board, and slice it top-down into ¼-inch thick slices, some of which will crumble. Baste cauliflower with plenty of olive oil, dijon mustard and a bit of salt, spread it in a single layer on a heavy sheet pan (or two, if one looks crowded), and roast until golden brown and caramelized, turning bits and slices once or twice, about 25 minutes.

Split Pea Soup

One of the things I love about food is it’s ability to create emotions and stories (well I guess that’s two).  I’m sure we can all recall those certain foods, which caused stomach upset.  Or better yet are the foods we ate once and have endlessly tried to recreate or capture that moment again.

Split Pea was the former in my food story recollection bank for many years.  It was New Year’s Eve and I was seven years old.  Our church had a Talent Show and being the center of attention seeker I am, I had a performance in mind.  I practiced the song endlessly in my room, in the car and anywhere life found me.  Well, wouldn’t you know it, come New Year’s Eve Eve…I came down with the stomach bug.  No one else in my family did.

And somehow our good family friend offered to have me stay at their house, so my mom could attend the event.  I was in the second day of sickness, so I wasn’t feeling as bad or in need of my mom.  Although I was sad about missing out on the Talent Show, I was happy to spend the night at Mr & Mrs Sievert’s house.  That is until she said she made some split pea soup, which was rare because I was not a picky eater.  However, this was green mush that looked like what comes out of a body, not to be consumed.  It tainted my view of split pea for sometime.  But I’m glad to say that it all changed when my housemate made it in college using some ham from their family farm (does it get any better?).

What are some of your food stories or emotions?  Ones you’ve run away from, ones that resurfaced (like the split pea) and you enjoyed, or ones you’ve tried to recreate?

Split Pea Soup (printable recipe)

This is such a forgiving soup.  If you want to use some chicken or vegetable broth instead, go ahead.  If you want more vegetables or less, go ahead.  You can make it vegetarian easily, but I would recommend using some or all vegetable broth in place of the water, in order to give it that extra depth of flavor.  If you are needing to serve more than 10 people, simply increase the split peas and water amount (ratio of water to split peas–2 or 2 1/2 cups to 1 cup).

Ingredients

  • 1 yellow onion, medium chop
  • 3 cups cubed ham, (I bought ham steaks from Costco, which is sold in three round slabs, 98% fat free but tasty)
  • 4 large carrots, peeled and sliced into 1/8 inch slices
  • 3 cloves garlic, minced
  • 2 cups yukon potatoes, peeled and cut into 1/4 inch cubes or chunks
  • 2 teaspoons kosher salt
  • 2 1/2 – 3 cups dried split peas
  • 8-10 cups cold water
  • 2 bay leaves
  • salt & pepper to taste

Preparation

  • In a dutch oven or large stock pan, add cubed ham & chopped onions over medium heat.  Cook, stirring occasionally.  If your meat or onion is sticking to the pan, then add olive oil.  I didn’t need any, because of the condensation from the meat & onion.  Cook until onions are softened and the some of the ham browns a bit.
  • Add minced garlic, cook for 30 seconds while stirring.  Then, add the carrots, potatoes & salt and cook for 1-1 1/2 minutes.  Add the dried split peas and pour 6 cups of cold water on top.  If the peas & vegetables are not completely covered by water, keep adding one more cup of cold water until they are covered.  Add the bay leaves.  Cover & cook over medium heat, stirring occasionally, until soup begins to bubble.  Once it bubbles, turn heat to low and simmer–keeping it covered.  You can still stir occasionally and checking to see if you need to add more water.  It will take about an hour to an hour and a half to cook to completion.
  • The soup will be done once the split peas turn to mush.  Season with salt & pepper to taste.  Discard the bay leaves and serve warm.  This makes enough for 8-10 servings, so leftovers are a given for a family of four.  Once the soup is refrigerated, it will congeal and you can simply add some water to reconstitute it.

My Roots

IMG_3194I’m notorious for asking people, “What would be your last supper? I mean if you knew you were going to die tomorrow, or on death row, what would be that last ultimate meal?”  Some people answer with something incredibly elegant (think five stars).  However, I think most people go back to comfort.  In fact, when Ben’s office had a celebration dinner for his five year anniversary, his co-worker called to see about his favorites.  All of them very simple comfort foods (garlic mashed potatoes, steak, chocolate cake with ice cream).

Mine are Mexican comfort foods.  Growing up in Yuma, AZ (a border town) has quintessential Mexican food.  There are the special Mexican restaurants in Yuma, the taco stand 10 miles west from Yuma in Algodones, Mexico or in my adopted family’s home, where Mrs. Carrillo taught me how to make nopales con carne & Mr. Carrillo taught me the value of using salt to suck out the flare of jalapenos on my tongue.  One of my favorites is Machaca, but not machaca huevos.  The best is the machaca burrito from the beloved Chili Pepper (sidenote: it’s great how people who grew up in Yuma and moved away still salivate hearing the words…a B&C burrito (bean & cheese)…and upon return will stop at Chili Pepper before seeing the folks).  The machaca burrito is a savory meat at it’s best.  Truly there is something comforting about sucking out flavorful juices from this slowly simmered shredded beef.

So if I had one last meal, I would definitely have a machaca burrito on the menu.  What would yours be?

Machaca Tacos (printable recipe)

I know many Americans prefer flour tortillas; but, please do yourself a favor and use warmed corn tortillas and you won’t regret it.  However, if you make burritos than use homemade flour tortillas.  Recipe adapted from http://www.texascooking.com

Marinade Ingredients:

  • 1/4 cup Worcestershire sauce
  • juice of two limes
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup vegetable oil or olive oil

Machaca Ingredients:

  • 2-3 lb Flank Steak
  • 1 large yellow onion
  • 1/2 green bell pepper, diced
  • 1 fresh jalapeno pepper, minced
  • 1-14 oz can diced tomatoes
  • 1/4 cup beef broth
  • 1 tablespoon dried oregano
  • 1 tablespoon ground cumin
  • 1 teaspoon hot pepper sauce (I used Tabasco)
  • salt & pepper to taste
  • vegetable oil for searing beef.

For the marinade, combine all the ingredients in a bowl then whisk to an emulsion.  Add the beef making sure every piece is evenly coated.  Cover & refrigerate overnight.  Before preparing, drain thoroughly and allow meat to come up to room temperature for about 30 minutes.

In a large dutch oven or soup pot, heat a few tablespoons of ol over medium-high heat until very hot.  Sear the beef until a rich brown color is developed on all sides, as well as bottom of pan.

When all the beef is browned nicely and removed from the pan, add the onions, peppers and garlic to the hot pan.  Saute for a few minutes then add the remaining ingredients to the pan along with the beef.  Bring to a boil, scraping the browned bits off the bottom of the pan.  Reduce heat to low, cover and simmer slowly for about 2 1/2 hours.  The meat should be very tender and should easily fall apart when pricked with a fork.

You can either take the meat to a cutting board to pull it apart with forks, or do it right in the pot.  Once you shred it, cook it on simmer for another 30-45 minutes.

Heat the tortillas on stove top for best results.

**I liked mine a bit liquidy, but you can cook in the last part until the liquid is reduced and very thick.