This weekend will likely entail some delightful goodies. I haven't made something sweet lately, so I'm going to try my hand at cupcakes. My inspiration for these guys is the time I've spent in Italy. Gelateria's are everywhere, and my favorite combination of flavors was always coffee and coconut. It may sound strange, but the sweet nuttiness of coconut really brings out coffee's natural nuttiness; they compliment each other really well. That said, I'm planning some coffee flavored cupcakes with coconut frosting. The frosting will be tricky since I don't have a mixer of any kind on hand. I may have to cheat a little, but we'll see.
On a savory note, my friend Rebecca B came back with the most delicious cilantro chicken the other night. She made it after we had a wonderful cilantro chicken dish at a local chinese restaurant. I'm definitely going to try and remake it--here's hoping it's as magical... it's kind of a weird mexican/asian fusion... bot oh so amazing...
recipes/experiences to come :P
Friday, May 15, 2009
Tuesday, May 12, 2009
Re-Refried Beans
Okay, now I'm happy with the recipe (although again, so much of this recipe belongs to my friend Thena, I only made up the amounts and some of the ingredients... it's all in keeping with her original idea).
Refried Beans
1 tbsp olive oil
1/2 a large onion, finely chopped
2 garlic cloves, minced
1/2 chipotle pepper (optional, provides well-rounded heat, add more if you like)
1/2 tsp cumin
1/2 tsp salt
1/4 tsp pepper
1 4 oz can diced green chiles, liquid and all
1 15 oz can black beans, drained and rinsed
1 15 oz can pinto beans, drained and rinsed
3/4 cup chicken stock
FIrst things first, preheat a medium sized pot over medium heat with the olive oil. Once it's nice and toasty, add the onion. Cook over medium heat for about 15 minutes, the onion should be nearly brown. Add the garlic, chipotle, cumin, salt and pepper. Cook for another 5 minutes. Add the green chiles and cook for another 5 minutes. That will get you to this stage:
Next add the beans and cook for about 10 minutes longer. It seems like a long time cooking, but the beans need to warm through and start to cook themselves.
Finally, use a potato masher, or whatever mashing/pureeing weapon of choice you have and mash the hell out of the beans. Even with a masher the texture isn't uniform, but I try to go for a smooth consistency with the occasional chunk of beans as best as I can. Now add the chicken stock and cook the mixture down for about 5 - 10 minutes more. I like my refried beans creamy, not liquidy.
See? I told you they don't take a great picture, but they're delicious. I think some of these guys are going over some brown rice tomorrow, with some salsa, avocado, and a fried egg :D
Refried Beans
1 tbsp olive oil
1/2 a large onion, finely chopped
2 garlic cloves, minced
1/2 chipotle pepper (optional, provides well-rounded heat, add more if you like)
1/2 tsp cumin
1/2 tsp salt
1/4 tsp pepper
1 4 oz can diced green chiles, liquid and all
1 15 oz can black beans, drained and rinsed
1 15 oz can pinto beans, drained and rinsed
3/4 cup chicken stock
FIrst things first, preheat a medium sized pot over medium heat with the olive oil. Once it's nice and toasty, add the onion. Cook over medium heat for about 15 minutes, the onion should be nearly brown. Add the garlic, chipotle, cumin, salt and pepper. Cook for another 5 minutes. Add the green chiles and cook for another 5 minutes. That will get you to this stage:
Next add the beans and cook for about 10 minutes longer. It seems like a long time cooking, but the beans need to warm through and start to cook themselves.
Finally, use a potato masher, or whatever mashing/pureeing weapon of choice you have and mash the hell out of the beans. Even with a masher the texture isn't uniform, but I try to go for a smooth consistency with the occasional chunk of beans as best as I can. Now add the chicken stock and cook the mixture down for about 5 - 10 minutes more. I like my refried beans creamy, not liquidy.
See? I told you they don't take a great picture, but they're delicious. I think some of these guys are going over some brown rice tomorrow, with some salsa, avocado, and a fried egg :D
Sunday, May 10, 2009
Refried beans
This was not a fail, by any means,
these fried and refried, refried beans.
But that's not to say I'm comfortable or satisfied with the recipe just yet.
I asked my delightful friend Daoine (pronounced Thena) about her recipe. Basically they both started off with sauteeing finely chopped onion until brown, adding garlic, salt, pepper and two cans of beans. I used black beans, but she prefers kidney beans. I then added about 1/2 cup or so of chicken stock and cooked it over medium heat. Once the stock was bubbly, I mashed it all and cooked it down for about another five minutes. Finally, I added a wee bit more salt, some cumin, and some adobo sauce from a can of chipotles.
The flavor was good, the mixture was a bit dry, and the appearance was atrocious (I mean, it's not like refried beans ever look really appealing, but mashed black beans, in particular, turn into his dark grey, wholly unattractive creature). After comparing notes with Daoine, one main difference I discovered was that she added a can of green chiles to her beans. This would certainly make up for the slight dryness of my beans.
So for next time (likely later this week) there will be a recipe for some delicious refried beans (which will probably be eaten with brown rice, salsa, and maybe, just maybe, a fried egg ). Until next time...
these fried and refried, refried beans.
But that's not to say I'm comfortable or satisfied with the recipe just yet.
I asked my delightful friend Daoine (pronounced Thena) about her recipe. Basically they both started off with sauteeing finely chopped onion until brown, adding garlic, salt, pepper and two cans of beans. I used black beans, but she prefers kidney beans. I then added about 1/2 cup or so of chicken stock and cooked it over medium heat. Once the stock was bubbly, I mashed it all and cooked it down for about another five minutes. Finally, I added a wee bit more salt, some cumin, and some adobo sauce from a can of chipotles.
The flavor was good, the mixture was a bit dry, and the appearance was atrocious (I mean, it's not like refried beans ever look really appealing, but mashed black beans, in particular, turn into his dark grey, wholly unattractive creature). After comparing notes with Daoine, one main difference I discovered was that she added a can of green chiles to her beans. This would certainly make up for the slight dryness of my beans.
So for next time (likely later this week) there will be a recipe for some delicious refried beans (which will probably be eaten with brown rice, salsa, and maybe, just maybe, a fried egg ). Until next time...
Thursday, May 7, 2009
Plans plans plans...
So with Anne coming into town to visit I definitely have to cook some this weekend! Sure, we'll go out a bit and enjoy Athens, but I'm definitely making brunch on Sunday... there's no way around that.
Asparagus quiche for sure, but what else? Fresh fruit? Always good. Something potato-y? Maybe some homemade latkes with sour cream. Yes, that will do nicely. And, as an added bonus, I'm breaking out the Bloody Mary from a few weeks ago.
I've got some old bananas that need to be used as well so I'll probably turn those guys into muffins for Saturday's breakfast. Nothing to fancy, I have to have time to enjoy the wonder of Anne :-D
Asparagus quiche for sure, but what else? Fresh fruit? Always good. Something potato-y? Maybe some homemade latkes with sour cream. Yes, that will do nicely. And, as an added bonus, I'm breaking out the Bloody Mary from a few weeks ago.
I've got some old bananas that need to be used as well so I'll probably turn those guys into muffins for Saturday's breakfast. Nothing to fancy, I have to have time to enjoy the wonder of Anne :-D
Tuesday, May 5, 2009
YUM! Whiskey Sours
So in my continued desire to master some basic mixology skills for life next year with my friend Ali, I've decided tonight to try my hand at homemade sours mix.
It turns out it's quite easy. Just a simple syrup and some fresh squeezed lemon/ lime juice. I can't believe, in fact, how anyone would purchase this when it's so easy and quick to make!
Homemade Sours Mix
I love ratio recipes:
2 parts juice : 3 parts simple syrup.
I used slightly over 1 cup of juice made from 4 lemons and 2 limes (lemon with a hint of lime offers a nice balance). So, the way this works out, if you have roughly 1 cup of juice, you need about 1.5 cups of simple syrup which breaks down into 3/4 cup sugar and 3/4 cup water. Dissolve the sugar in the water and bring to just a boil. Remove from heat and let it cool. Add the juice and you're done - time to get your drink on.
I hope you approve of my sours mix container... reuse is better than recycling after all :-)
Whiskey Sours are my new fave.
Sunday, May 3, 2009
Cinnamon Rolls
OF MAGIC!!!
Cinnamon Rolls
2 packages of active dry yeast
1/2 cup hot water
1 tablespoon sugar
Dissolve the yeast with the sugar in the water (I use my wrist to check the water - about 110 degrees). Let it sit for about 5 minutes or so.
1/2 cup butter
3/4 cup milk (warmed)
1/2 cup mashed potatoes
So I prepare the mashed potatoes in advance with just some butter and milk. Taste doesn't matter terribly much because it's the starch we're after (but don't use left over sour cream and chive mashed potatoes :P) Heat the butter and milk until the butter is melted. It is probably too warm to add directly to the yeast mixture, so whisk in the potatoes to cool it down. Add to the yeast mixture using a dough hook attachment (or a fork works well too).
1/2 cup sugar
1 egg
1 teaspoon salt
After the milk and yeast mixtures are incorporated, add the sugar slowly, followed by the egg and the salt.
4 1/2 cups flour
Start by mixing in 2 cups of the flour, the dough should still be really liquidy, just thick. Add the rest of the flour in slowly, about a 1/2 cup at a time. I typically reserve the last 1/2 cup of flour an sprinkle it on the counter. Turn the dough sans the last 1/2 cup of flour out onto a floured surface and knead the dough, incorporating in the last of the flour. It shouldn't take long, and don't over knead, stop when the dough no longer sticks to your fingers.
1/2 cup butter, softened
1 1/2 cups sugar
2 tbsp cinnamon
Set the dough in an oiled bowl in a dry place (the oven works great) for about an hour. The dough should be doubled inside. Roll out the dough into a large rectangle (I think the measurements are twice as long as it is wide so like 12 x 24 inches?). Spread 1 stick of softened (and I mean REALLY soft) butter over the dough and sprinkle with a mixture of 1 1/2 cups sugar and 2 tsp cinnamon (mixed together, and feel free to use brown sugars as well, just keep it predominately white sugar and no more than 1 1/2 cups). Roll up, carefully, and slice into 1 1/2 inch rolls. One recipe makes for a rather packed 9 x 13 pan, but you want them in there tight. Either way, butter the pan... trust me. Cover these guys in a damp towel and let rise even more (until they reach the top of the pan). Bake at 350 degrees for about 18 minutes, but check after 15 to be safe.
Frosting? Not that these guys need it, but confectioner's sugar, a little vanilla and a little milk will go a loooong way.
Cinnamon Rolls
2 packages of active dry yeast
1/2 cup hot water
1 tablespoon sugar
Dissolve the yeast with the sugar in the water (I use my wrist to check the water - about 110 degrees). Let it sit for about 5 minutes or so.
1/2 cup butter
3/4 cup milk (warmed)
1/2 cup mashed potatoes
So I prepare the mashed potatoes in advance with just some butter and milk. Taste doesn't matter terribly much because it's the starch we're after (but don't use left over sour cream and chive mashed potatoes :P) Heat the butter and milk until the butter is melted. It is probably too warm to add directly to the yeast mixture, so whisk in the potatoes to cool it down. Add to the yeast mixture using a dough hook attachment (or a fork works well too).
1/2 cup sugar
1 egg
1 teaspoon salt
After the milk and yeast mixtures are incorporated, add the sugar slowly, followed by the egg and the salt.
4 1/2 cups flour
Start by mixing in 2 cups of the flour, the dough should still be really liquidy, just thick. Add the rest of the flour in slowly, about a 1/2 cup at a time. I typically reserve the last 1/2 cup of flour an sprinkle it on the counter. Turn the dough sans the last 1/2 cup of flour out onto a floured surface and knead the dough, incorporating in the last of the flour. It shouldn't take long, and don't over knead, stop when the dough no longer sticks to your fingers.
1/2 cup butter, softened
1 1/2 cups sugar
2 tbsp cinnamon
Set the dough in an oiled bowl in a dry place (the oven works great) for about an hour. The dough should be doubled inside. Roll out the dough into a large rectangle (I think the measurements are twice as long as it is wide so like 12 x 24 inches?). Spread 1 stick of softened (and I mean REALLY soft) butter over the dough and sprinkle with a mixture of 1 1/2 cups sugar and 2 tsp cinnamon (mixed together, and feel free to use brown sugars as well, just keep it predominately white sugar and no more than 1 1/2 cups). Roll up, carefully, and slice into 1 1/2 inch rolls. One recipe makes for a rather packed 9 x 13 pan, but you want them in there tight. Either way, butter the pan... trust me. Cover these guys in a damp towel and let rise even more (until they reach the top of the pan). Bake at 350 degrees for about 18 minutes, but check after 15 to be safe.
Frosting? Not that these guys need it, but confectioner's sugar, a little vanilla and a little milk will go a loooong way.
Friday, May 1, 2009
Roasted Garlic
This is such a wonderful tool.
I'm going to a friend's place for what I'm sure will be a delicious spaghetti dinner and offered to bring some anti pasta. I kinda failed at the rest of the anti pasta (ie failing to run by the store and get it, but I did pick up some extra heads of garlic. A little olive oil, salt, and water or broth and you're good to go.
Roasted Garlic
? heads of garlic
1 tsp or so of olive oil (eye ball it) per head
salt
water (or broth or white wine)
pepper
(rosemary? sure, if you've got some laying around)
First, Preheat oven to 450 degrees
Next, peel as much of the extra, papery layers of skin off of the head(s) of garlic. Cut the top 1/2 inch or so of the heads off to expose the garlicky innards. I even ran my knife along the outside to get outer cloves of garlic exposed. Drizzle each head with some olive oil, and sprinkle with the salt and pepper (and chopped rosemary if you've got it). Then add a little water, broth or wine to the pan (let's say about a 1/2 cup).
Place in a preheated 450 degree oven for 45 minutes or until the garlic is soft (pierce with a fork to see) and brown (semi-caramelized). I expect this deliciousness to be spread on some toasted bread or already garlicked bread... I may even mix some with some noodles.
Oh, and other applications? Folded into mashed potatoes = DELICIOUS; whisked into a sauce = AMAZING; cloves roasted with chicken = HAPPENING THIS WEEKEND, along with trying my hand at some chewy oatmeal chocolate chip cookies, and you'll get my recipe for cinnamon rolls :)
I'm going to a friend's place for what I'm sure will be a delicious spaghetti dinner and offered to bring some anti pasta. I kinda failed at the rest of the anti pasta (ie failing to run by the store and get it, but I did pick up some extra heads of garlic. A little olive oil, salt, and water or broth and you're good to go.
Roasted Garlic
? heads of garlic
1 tsp or so of olive oil (eye ball it) per head
salt
water (or broth or white wine)
pepper
(rosemary? sure, if you've got some laying around)
First, Preheat oven to 450 degrees
Next, peel as much of the extra, papery layers of skin off of the head(s) of garlic. Cut the top 1/2 inch or so of the heads off to expose the garlicky innards. I even ran my knife along the outside to get outer cloves of garlic exposed. Drizzle each head with some olive oil, and sprinkle with the salt and pepper (and chopped rosemary if you've got it). Then add a little water, broth or wine to the pan (let's say about a 1/2 cup).
Place in a preheated 450 degree oven for 45 minutes or until the garlic is soft (pierce with a fork to see) and brown (semi-caramelized). I expect this deliciousness to be spread on some toasted bread or already garlicked bread... I may even mix some with some noodles.
Oh, and other applications? Folded into mashed potatoes = DELICIOUS; whisked into a sauce = AMAZING; cloves roasted with chicken = HAPPENING THIS WEEKEND, along with trying my hand at some chewy oatmeal chocolate chip cookies, and you'll get my recipe for cinnamon rolls :)
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