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Archive for February, 2012

Bacon cheddar chive scones

I wasn’t expecting to like these so much, but I did! The buttermilk tang was yummy, and it was just an excuse to eat a big biscuit for dinner. I was craving some gravy or a fried egg to go with them. They are tender and soft but crunchy on top. I served with balsamic brown butter roasted asparagus. I added sugar when I saw that the King Arthur recipe used sugar.

 

http://annies-eats.com/2010/04/08/bacon-cheddar-scones/

http://www.kingarthurflour.com/recipes/bacon-cheddar-chive-scones-recipe?recipe_id=1216052660380

Seafood chowder

A delicious Valentine’s day meal! It is important to thicken the soup before adding the fish. I couldn’t get the soup to thicken after adding the fish because I didn’t want the fish to overcook. So after we ate, I strained out the fish and veggies, and boiled/simmered the liquid until it thickened. I added extra cream but eventually I cheated and added a cornstarch/water mix. I think the standard equal fat to flour ratio isn’t enough to make a thickened creamy soup. So next time I will add more flour.  I used carrot, celery, onion sautéed in a mix of bacon fat and butter. I added garlic and thyme. I used about 4 ish cups of seafood stock, a healthy splash of wine, and maybe 1 cup of cream/milk. I stirred in a can of fire roasted diced tomatoes and diced roasted russet potatoes. I though roasting them would make me like potatoes in my soup more, but I ended up picking them out. Nothing was wrong with them, I would just rather eat the other stuff. The fish I used was diced cod, small scallops, and minced clams with their juice. I got about 1/2 lb of each. I lightly sautéed the cod in butter but that step isn’t really necessary. I garnished with minced green onions and diced bacon.

My stock was made a while ago and frozen. I used lobster shells and shrimp shells, along with leftover veggies.

http://articles.latimes.com/2010/dec/09/food/la-fo-sos-seafoodchowder-20101209

http://www.bobbyflay.com/recipe.php?id=210

Broccoli cheddar soup, again

I love this soup! I made a version a while ago with beer and mini cheeseburger patties, but this one is better. It is less bitter because I used 1/3 ish cup beer and sautéed an apple with the onion, carrot, and celery. To make five servings (3 for me, 2 for Jacob) I used 3 cups chicken stock, 1 ish cup mixed cream and 2% milk, and 9 oz shredded cheese. I used two kinds of cheddar and smoked gouda. I referred to the recipes from the previous broccoli cheddar soup as well as some new ones. I also added worschestershire sauce, garlic, thyme, and red pepper flakes. I used a butt load of seasoned pepper too. I used about 3 tbsp mixed bacon fat and butter and 3 tbsp ish of flour. The soup didn’t thicken up as much as I wanted, and I was in a time crunch, so the first helpings were a little thin. I simmered the soup while we were eating so the leftovers were a little thicker. The soup after 30 ish minutes of simmering is the perfect consistency! I used 1 smallish head of broccoli, steamed in the microwave for 2-3 minutes. I put the broccoli in a glass bowl with a splash of water, and covered with plastic wrap. It would be cool to add roasted broccoli. In small pieces of course!

 

http://www.lehighvalleylive.com/food/index.ssf/2012/02/hampton_winds_award-winning_ch.html

Italian sandwich bread

To create the perfect shape for sandwich slices, the author suggests doubling the recipe and splitting it into thirds. I adapted by making 1/3 of the doubled recipe. The bread has a good texture and tastes great. And it’s a decent sandwich size!

Here are the measurements.

  • 1 1/3 cup warm water
  • 1 1/2 tsp yeast
  • 3.5 cups bread flour
  • 1 tbsp brown sugar
  • 1 tbsp olive oil
  • 2 tsp salt
  • Egg, beaten with splash of water

http://www.goodthymesandgoodfood.com/2011/09/italian-sandwich-bread.html

Pao de Queijo

My first attempt at this bread was a flop. The bread flattened into a funky disk and I was way bummed. My mistake was probably halving the recipe. This time, I used a slightly different recipe and made the whole thing. The leftover batter lasts in the fridge for a week. I used my mini muffin tin, and filled each tin about 2/3-3/4 of the way. They puffed like crazy! The crust was a little crunchier than the famous cheese rolls, but that might have been because I put the mini muffin tin on my hot baking stone. The inside was chewy and delicious.

http://rasamalaysia.com/brazilian-cheese-bread-pao-de-queijo/2/

Pork and black bean chili

I wasn’t sure if I would like chunks of pork shoulder in my chili, but they were so tender and tasty and they shredded easily with my fork. The 2+ hour braise is essential. I didn’t add the canned beans until the end, so they wouldn’t get mushy. I changed the recipe a little to fit what was available. I used bacon fat, 1 onion, 1 anaheim pepper, 1 chipotle in adobo, 3 cloves garlic, one toasted dried chile pepper (ground in the food processor), t tbsp each of chili powder, oregano, cumin. I used most of a bottle of beer, 1 can fire roasted diced tomatoes, 1 can black beans, 1 1/2 ish pork shoulder (before trimming the fat), and 2-3 cups chicken stock. I stirred in 2 tbsp ish corn meal and 2 tbsp ish water. It made enough chili for 9 ladles. 1 serving is 1.5-2 ladles.

I served with cheddar cheese, green onions, sour cream, and pan de quejo bread.

http://www.foodandwine.com/recipes/game-day-pork-and-black-bean-chili