We all know that Youtube comments are perhaps the lowest form of communication currently available to internet users... however I think there is something just as bad for us foodies:
Online recipe database comments.
Now granted, these serve some kind of purpose (if 90/100 people hated a recipe, chances are I'm not going to make it) but what I love are the recipe-changer-haters. We all know these people. These are the people that comment on a chocolate chip cookie recipe saying something to the effect of... "well I didn't have flour so I just used some breadcrumbs, and I was out of chocolate chips so I used skittles, and they turned out TERRIBLE. I'M NEVER MAKING THIS RECIPE AGAIN!!!"
Conversely, you get the people that somehow think anonymity gives them the right to change a recipe they find anywhere. These people leave comments to the effect of, "it was okay but double the sugar, add a dash of paprika, 3 cloves of garlic, an extra egg, and cook it for twice as long." Clearly, I trust you crazy random person.
This is why I hate websites like epicurious or allrecipes. Sure, the recipes are great, but the comments will kill you. Hmm... I'm thinking a weekly addition to the futile gourmet coming up. Maybe something along the lines of the best recipe-changer-hater lines I find. This could be fun.
Also this weekend--recipe redux where I return to the previously mentioned best cookies in the world, and some delicious mac and cheese (as a reward for an awesome quarter at school).
Wednesday, February 25, 2009
Sunday, February 22, 2009
One Beer Chili
When it's cold out like this, nothing beats a big bowl of chili.
Except a big bowl of beer chili. The only liquid in this recipe other than a can of tomatoes is a beer (Rogue Shakespeare Stout works best, I've found).
One Beer Chili
1 large onion, diced
5 cloves of garlic, finely chopped or crushed (really it's garlic to taste... I probably use more)
2 lbs lean ground turkey (although about any meat would do here... and yes it's a lot)
2 cans cannelini beans, drained and rinsed
1 beer, preferably dark and flavorful
1 28 oz can crushed tomatoes
(this is what I use for warm spiciness, but these are really all to taste)
1 tbsp chili powder
1 tsp cayenne pepper
2 tsp cumin
1 chipotle pepper
1 tsp salt
1/2 tsp black pepper
This is a pretty basic recipe; you can add almost anything and get away with it. Roasted peppers are great, as are other various kinds of hot pepper, but it all depends on your taste.
Prep stuff:
I pre-measure out my spices, and mash one can of the cannelini beans (it makes the chili thicker and adds protein-what's not to love?).
Heat 1 -2 tbsps olive oil in a large pot. Add the onion and saute over medium-medium high heat until translucent and starting to brown. Add the spices and cook until fragrant. Add the turkey and garlic and cook for about 8 - 10 minutes or until the turkey is almost cooked through. Add the beer, deglazing the bottom of the pan as you go. Add the beans, mixing in fully, followed by the tomatoes (trust me, I know it's the garlic is still kinda raw but in like 1 hour MAGIC will happen). Get that shit to a boil, and cover it, reduce the heat to low or medium low and let it go for at least an hour.
Taste it; adjust the spices as you like. If it's too soupy, remove the lid, increase the heat, and let it boil down for about 30 minutes. For me, this is perfection.
Note: I love garlic probably more than many of you, so you may want to start off with less. Also, if you have more time, I actually start with about 1/4 cup of olive oil in a smaller pan and about 10 cloves of garlic and 2 chipotle peppers in adobo. Cook it low and slow for about an hour, stirring occasionally. Your goal here is twofold: Make deliciously flavored oil, and to roast the garlic thus softening the flavor and making it sweet. I would then transfer this mixture to the big pot and start from the top, using all of that wonderful oil and omitting the garlic later on... or at least using less of it... hell I've made 18 cloves of garlic chili before, who am I kidding?!
Except a big bowl of beer chili. The only liquid in this recipe other than a can of tomatoes is a beer (Rogue Shakespeare Stout works best, I've found).
One Beer Chili
1 large onion, diced
5 cloves of garlic, finely chopped or crushed (really it's garlic to taste... I probably use more)
2 lbs lean ground turkey (although about any meat would do here... and yes it's a lot)
2 cans cannelini beans, drained and rinsed
1 beer, preferably dark and flavorful
1 28 oz can crushed tomatoes
(this is what I use for warm spiciness, but these are really all to taste)
1 tbsp chili powder
1 tsp cayenne pepper
2 tsp cumin
1 chipotle pepper
1 tsp salt
1/2 tsp black pepper
This is a pretty basic recipe; you can add almost anything and get away with it. Roasted peppers are great, as are other various kinds of hot pepper, but it all depends on your taste.
Prep stuff:
I pre-measure out my spices, and mash one can of the cannelini beans (it makes the chili thicker and adds protein-what's not to love?).
Heat 1 -2 tbsps olive oil in a large pot. Add the onion and saute over medium-medium high heat until translucent and starting to brown. Add the spices and cook until fragrant. Add the turkey and garlic and cook for about 8 - 10 minutes or until the turkey is almost cooked through. Add the beer, deglazing the bottom of the pan as you go. Add the beans, mixing in fully, followed by the tomatoes (trust me, I know it's the garlic is still kinda raw but in like 1 hour MAGIC will happen). Get that shit to a boil, and cover it, reduce the heat to low or medium low and let it go for at least an hour.
Taste it; adjust the spices as you like. If it's too soupy, remove the lid, increase the heat, and let it boil down for about 30 minutes. For me, this is perfection.
Note: I love garlic probably more than many of you, so you may want to start off with less. Also, if you have more time, I actually start with about 1/4 cup of olive oil in a smaller pan and about 10 cloves of garlic and 2 chipotle peppers in adobo. Cook it low and slow for about an hour, stirring occasionally. Your goal here is twofold: Make deliciously flavored oil, and to roast the garlic thus softening the flavor and making it sweet. I would then transfer this mixture to the big pot and start from the top, using all of that wonderful oil and omitting the garlic later on... or at least using less of it... hell I've made 18 cloves of garlic chili before, who am I kidding?!
Capuchin Monkeys
I can't really remember when I first realized I loved to cook. In middle school I won first place at the Kentucky state fair for my banana bread and when I received that check for 25 dollars I recall thinking, "25 bucks?! effing cheapskates... but maybe there's something to this; maybe there's something outside the realm of state fair baked goods..." (Meanwhile, I'm still bitter about the first place prize :P)
I would always get my hands in something. In high school, I was somewhat famous for this recipe which, I should point out, I haven't made in quite some time. Cappuccino Muffins are delicious, rich, and full of coffee and chocolate, so what's not to love? There's nothing crazy going on, and it's certainly not something I just came up with one day, but it's a recipe I've made my own.
Nothing is better than one of these guys, some of the espresso cream cheese (it is also AMAZING on bagels, might I add) and a small glass of milk... oh, I feel the need to be a snob and point out: having worked at Starbucks and considering the only coffee in this recipe is derived from instant granules, I kind of take issue with the flagrant use of the terms 'cappuccino' and 'espresso'... let's see about rectifying that.
Cappuccino Muffins with Espresso Cream Cheese
Espresso Cream Cheese (I always double this, but here's the original amount):
4 oz cream cheese, room temperature
1 tbsp granulated sugar
1/2 tsp instant coffee (you can't get around it here)
1/2 vanilla
1/4 cup miniature chocolate chips
Mix all of this together in a bowl until combined (if you let the cream cheese soften, it makes this so easy). Refrigerate. Bam, you've got a delicious spread for bagels and muffins... I should note that it is in fact a spread, not some kind of frosting thing. I just serve it alongside the muffins in case people aren't fans of tasty cream cheese goodness.
Cappuccino Muffins
2 cups all-purpose flour
3/4 cup sugar
2 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/2 cup butter, melted
1 cup milk
2 tbsp instant coffee granules*
1 egg, beaten
1 tsp vanilla
3/4 cup miniature chocolate chips
Preheat oven to 375.
Mix all of the dry ingredients together. Add the butter and combine- the mixture will be dry/lumpy/weird (the butter prevents gluten from forming = more tender muffins). Dissolve the instant coffee in the milk, add the egg and vanilla. Mix the wet ingredients into the dry ingredients just until moistened. Fold in the chocolate chips. Spoon into muffin cup lined muffin pan. It should make 12 good-sized muffins. Bake 17 - 20 minutes, but start checking after 15 to be safe. Serve with the espresso cream cheese and enjoy!
*I made some actual espresso for this... Basically in place of milk I combined about half a cup brewed espresso, or really really really strong coffee, and 1/2 cup half and half or heavy cream. That way, the consistency of the liquid wasn't changed, since I couldn't just substitute the coffee for the milk without messing up some muffins. So, to recap, still a cup of liquid, just a 1:1 ratio of espresso to cream.
I've had my roommates taste them and the substitution was definitely a success... if anything in the future I'll use even stronger coffee. Tomorrow night: beer chili :D
I would always get my hands in something. In high school, I was somewhat famous for this recipe which, I should point out, I haven't made in quite some time. Cappuccino Muffins are delicious, rich, and full of coffee and chocolate, so what's not to love? There's nothing crazy going on, and it's certainly not something I just came up with one day, but it's a recipe I've made my own.
Nothing is better than one of these guys, some of the espresso cream cheese (it is also AMAZING on bagels, might I add) and a small glass of milk... oh, I feel the need to be a snob and point out: having worked at Starbucks and considering the only coffee in this recipe is derived from instant granules, I kind of take issue with the flagrant use of the terms 'cappuccino' and 'espresso'... let's see about rectifying that.
Cappuccino Muffins with Espresso Cream Cheese
Espresso Cream Cheese (I always double this, but here's the original amount):
4 oz cream cheese, room temperature
1 tbsp granulated sugar
1/2 tsp instant coffee (you can't get around it here)
1/2 vanilla
1/4 cup miniature chocolate chips
Mix all of this together in a bowl until combined (if you let the cream cheese soften, it makes this so easy). Refrigerate. Bam, you've got a delicious spread for bagels and muffins... I should note that it is in fact a spread, not some kind of frosting thing. I just serve it alongside the muffins in case people aren't fans of tasty cream cheese goodness.
Cappuccino Muffins
2 cups all-purpose flour
3/4 cup sugar
2 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/2 cup butter, melted
1 cup milk
2 tbsp instant coffee granules*
1 egg, beaten
1 tsp vanilla
3/4 cup miniature chocolate chips
Preheat oven to 375.
Mix all of the dry ingredients together. Add the butter and combine- the mixture will be dry/lumpy/weird (the butter prevents gluten from forming = more tender muffins). Dissolve the instant coffee in the milk, add the egg and vanilla. Mix the wet ingredients into the dry ingredients just until moistened. Fold in the chocolate chips. Spoon into muffin cup lined muffin pan. It should make 12 good-sized muffins. Bake 17 - 20 minutes, but start checking after 15 to be safe. Serve with the espresso cream cheese and enjoy!
*I made some actual espresso for this... Basically in place of milk I combined about half a cup brewed espresso, or really really really strong coffee, and 1/2 cup half and half or heavy cream. That way, the consistency of the liquid wasn't changed, since I couldn't just substitute the coffee for the milk without messing up some muffins. So, to recap, still a cup of liquid, just a 1:1 ratio of espresso to cream.
I've had my roommates taste them and the substitution was definitely a success... if anything in the future I'll use even stronger coffee. Tomorrow night: beer chili :D
Saturday, February 21, 2009
Darn...
Well it looks like this is going to be a weekend update thing, since school is so crazy. There will of course be slower weeks when I can hopefully get crazy and all kinds of creative. I think this weekend is going to be beer chili and cappuccino muffins ;) Stay tuned
Saturday, February 14, 2009
Curry on over here
I tend to make one meal, usually on Sunday or Monday, and eat it for a week. Typically, this is some kind of soup or stew due to the ease of reheating and the the fact that they last for about a week. I just got through with a chili run and now I'm thinking Curry is going to be where it's at this week. My good friend Rebecca shared her recipe with me and it's pretty amazing.
Basically, it's a little bit of oil followed by a boatload of veggies and spices. Really, it's a pretty healthy meal when it comes down to it. You can totally have it with rice or couscous, but I like my curry plain. Keep the total quantity of vegetables the same and substitute however you like. Same with the spices, I tend to like things hot and the longer the curry lasts, the hotter it gets. It's pretty much amazing. Without further ado, here's Rebecca B's Curry used without permission (my apologies for the coarse language)
Rebecca B's Curry
Ingredients:
1 tbsp butter
1 tbsp olive oil
1 small onion (finely chopped/diced)
a sh**load of minced garlic (to taste)
1 28-oz can diced tomatoes (with juice)
1 cup water
any flavor bouillon to taste (chicken is my favorite)
The following ingredients don't have to be in this amount. Put what you want to put in...but this is what I use, so whatever:
2-3 carrots, sliced into rounds
1-2 yams, diced
3-4 small potatoes, diced
1 cup (or half small bag) frozen or fresh cauliflower
Spices:
1/2 tsp. turmeric powder (I don't use this, but you might, so there)
1 very liberal tsp of cumin (1/2 tsp if you want less of a cumin flavor)
1 tbsp red curry powder (at least)
1/8-1/4 tsp of garam marsala (start small and taste after each addition...this is one spice that can f*** up the whole thing if you put in too much at once)
cayenne pepper (to taste)
red pepper flakes (to taste)
anything else hot that you want to throw in (chicken wing sauce, hot sauce, whatever...if you use hot sauce, just add about 1/4 cup of brown sugar to the pot to cut down on the bottled vinegary taste...you know what I mean if you eat a lot of hot sauce).
Okay, it sounds complicated, but the ingredients list is the hardest part about making curry. Seriously: check out how f***ing simple this is:
1. Melt the butter in the olive oil over medium heat.
2. Add onion and garlic and cook until lightly brown.
3. Add tomatoes, water, bouillon, and spices. Let it simmer for 5 minutes and then taste it to make sure your spices are good/adjusted. Tweak whatever you need to at this stage (for me this means: add more heat).
4. Add everything else. The liquid should barely cover the vegetables. This is fine b/c you'll cook it with the lid on and more moisture will be released from the veggies. It might look soupy, but cooking it 30 minutes at the end with the lid off will thicken it...but I'm getting ahead of myself.
5. Bring this sh** to a boil, and then simmer it for at least 30 minutes to an hour (stirring every 10-15 minutes or so, depending on the pot you use and whether or not you have a history of burning sh** to the bottom of your pans). I cook it for about an hour with the lid on and 30 minutes with the lid off to thicken it and to make my apartment smell insane.
BAM!
That's it.
Not too difficult, but damn delicious.
Just keep tasting it to make sure it's hot enough.
Before the cooking...
...and after...
*For this Curry, I actually used only about 2 sweet potatoes (to cut down on the carbs), mushrooms, chick peas, and cauliflower. Spice-wise I used the amounts here plus 1 tsp of salt. Also, I'm not a fan of bouillon so I use 1 cup low salt chicken broth, although any broth will do. Heck, water would work just fine.
Basically, it's a little bit of oil followed by a boatload of veggies and spices. Really, it's a pretty healthy meal when it comes down to it. You can totally have it with rice or couscous, but I like my curry plain. Keep the total quantity of vegetables the same and substitute however you like. Same with the spices, I tend to like things hot and the longer the curry lasts, the hotter it gets. It's pretty much amazing. Without further ado, here's Rebecca B's Curry used without permission (my apologies for the coarse language)
Rebecca B's Curry
Ingredients:
1 tbsp butter
1 tbsp olive oil
1 small onion (finely chopped/diced)
a sh**load of minced garlic (to taste)
1 28-oz can diced tomatoes (with juice)
1 cup water
any flavor bouillon to taste (chicken is my favorite)
The following ingredients don't have to be in this amount. Put what you want to put in...but this is what I use, so whatever:
2-3 carrots, sliced into rounds
1-2 yams, diced
3-4 small potatoes, diced
1 cup (or half small bag) frozen or fresh cauliflower
Spices:
1/2 tsp. turmeric powder (I don't use this, but you might, so there)
1 very liberal tsp of cumin (1/2 tsp if you want less of a cumin flavor)
1 tbsp red curry powder (at least)
1/8-1/4 tsp of garam marsala (start small and taste after each addition...this is one spice that can f*** up the whole thing if you put in too much at once)
cayenne pepper (to taste)
red pepper flakes (to taste)
anything else hot that you want to throw in (chicken wing sauce, hot sauce, whatever...if you use hot sauce, just add about 1/4 cup of brown sugar to the pot to cut down on the bottled vinegary taste...you know what I mean if you eat a lot of hot sauce).
Okay, it sounds complicated, but the ingredients list is the hardest part about making curry. Seriously: check out how f***ing simple this is:
1. Melt the butter in the olive oil over medium heat.
2. Add onion and garlic and cook until lightly brown.
3. Add tomatoes, water, bouillon, and spices. Let it simmer for 5 minutes and then taste it to make sure your spices are good/adjusted. Tweak whatever you need to at this stage (for me this means: add more heat).
4. Add everything else. The liquid should barely cover the vegetables. This is fine b/c you'll cook it with the lid on and more moisture will be released from the veggies. It might look soupy, but cooking it 30 minutes at the end with the lid off will thicken it...but I'm getting ahead of myself.
5. Bring this sh** to a boil, and then simmer it for at least 30 minutes to an hour (stirring every 10-15 minutes or so, depending on the pot you use and whether or not you have a history of burning sh** to the bottom of your pans). I cook it for about an hour with the lid on and 30 minutes with the lid off to thicken it and to make my apartment smell insane.
BAM!
That's it.
Not too difficult, but damn delicious.
Just keep tasting it to make sure it's hot enough.
Before the cooking...
...and after...
*For this Curry, I actually used only about 2 sweet potatoes (to cut down on the carbs), mushrooms, chick peas, and cauliflower. Spice-wise I used the amounts here plus 1 tsp of salt. Also, I'm not a fan of bouillon so I use 1 cup low salt chicken broth, although any broth will do. Heck, water would work just fine.
Brownies...
Since we were on the topic of cookies and the chewy vs crispy debate, it only makes sense that brownies should follow with their delightful fudgey vs cakey argument.
I prefer fudgey brownies; they're just more delicious. Granted I'm also a self-confessed uncooked batter-eater so maybe that has something to do with it. I just feel if I wanted cake-like brownies, I'd just make a cake because, hey, frosting. Now for the recipes... and this is where I'm failing because I actually like brownie mixes. For my money, Ghirardelli probably has the best brownies in the world. But for those purests out there, I've got a great one bowl brownie recipe that will knock your socks off.
One Bowl Brownies
3/4 cup butter
4 oz unsweetened chocolate
1 cup sugar
1 cup brown sugar
3 eggs
1 tsp vanilla
a splash (about a tbsp or so) strong coffee
1 cup all purpose flour
1/2 tsp salt
1/2 cup to 1 cup chopped walnuts (or omit them entirely)
Melt the butter and chocolate together. Add the sugars and mix well. Add the eggs, one at a time, then the vanilla and the coffee. Add the flour and salt and mix just until combined. Finally, stir in the walnuts. Pour into a greased 13x9 inch pan and bake at 350 degrees for about 30 minutes (oven temperatures can vary so make sure not to over-bake). In the end you get these rich, wonderful heavenly things to keep you warm on a cold, lonely Valentine's Day
this is why I'll never be a food photographer... tune in next time for Curry!
I prefer fudgey brownies; they're just more delicious. Granted I'm also a self-confessed uncooked batter-eater so maybe that has something to do with it. I just feel if I wanted cake-like brownies, I'd just make a cake because, hey, frosting. Now for the recipes... and this is where I'm failing because I actually like brownie mixes. For my money, Ghirardelli probably has the best brownies in the world. But for those purests out there, I've got a great one bowl brownie recipe that will knock your socks off.
One Bowl Brownies
3/4 cup butter
4 oz unsweetened chocolate
1 cup sugar
1 cup brown sugar
3 eggs
1 tsp vanilla
a splash (about a tbsp or so) strong coffee
1 cup all purpose flour
1/2 tsp salt
1/2 cup to 1 cup chopped walnuts (or omit them entirely)
Melt the butter and chocolate together. Add the sugars and mix well. Add the eggs, one at a time, then the vanilla and the coffee. Add the flour and salt and mix just until combined. Finally, stir in the walnuts. Pour into a greased 13x9 inch pan and bake at 350 degrees for about 30 minutes (oven temperatures can vary so make sure not to over-bake). In the end you get these rich, wonderful heavenly things to keep you warm on a cold, lonely Valentine's Day
this is why I'll never be a food photographer... tune in next time for Curry!
Saturday, February 7, 2009
The Best Cookies in All the Land
Well, I suppose as the first, inaugural, post I should tell you about myself...
Screw that, I'm currently making the best chocolate chip cookies in the world. That's, at least, how they're described. Truth be told, I'm a fan of chewy chocolate chip cookies. Of course, I enjoy all kinds (peanut butter cookies come in a close second). I don't feel at liberty to divulge the recipe just yet, as they are currently baking and the recipe, truthfully, is not wholly mine. I will say it's very similar to Alton Brown's chewy chocolate chip cookie variation.
Now, the peanut butter cookies... those are totally mine and totally delicious. Plus, if you have friends with allergies *I'm looking at you, Kath* they are gluten-free and could not be easier to make.
Peanut Butter Cookies
1 cup Peanut Butter (I prefer the chunky natural kind... smooth or chunky the choice is yours)
1 cup Brown Sugar, packed
1 egg
Combine all ingredients until mixed well (I just use a big wooden spoon). Roll the dough into balls and place on a baking sheet, 2 inches apart. If the dough is too moist add another tablespoon or two of brown sugar until you can handle it. Dip a fork in some sugar, make the classic criss-cross pattern then bake at 350 for about 10 minutes or until puffy and just barely brown around the edges. Take them out and let them cool almost completely on the baking sheet. These cookies are best completely cool and taste great days after you make them. Since they are thin, one of my personal favorite things to do is sandwich them with even more peanut butter.
It's like a peanut butter heart attack.
Now, the peanut butter cookies... those are totally mine and totally delicious. Plus, if you have friends with allergies *I'm looking at you, Kath* they are gluten-free and could not be easier to make.
Peanut Butter Cookies
1 cup Peanut Butter (I prefer the chunky natural kind... smooth or chunky the choice is yours)
1 cup Brown Sugar, packed
1 egg
Combine all ingredients until mixed well (I just use a big wooden spoon). Roll the dough into balls and place on a baking sheet, 2 inches apart. If the dough is too moist add another tablespoon or two of brown sugar until you can handle it. Dip a fork in some sugar, make the classic criss-cross pattern then bake at 350 for about 10 minutes or until puffy and just barely brown around the edges. Take them out and let them cool almost completely on the baking sheet. These cookies are best completely cool and taste great days after you make them. Since they are thin, one of my personal favorite things to do is sandwich them with even more peanut butter.
It's like a peanut butter heart attack.
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