Sunday, October 31, 2010

Hallow-Mallows

It's really too bad that you can't give out homemade candy to trick-or-treaters without parents being wary of your sanitation practices or fearing you might have mistaken arsenic for the vanilla extract. I love to make candy, especially marshmallows. They take very few ingredients, not a ton of time, and can be flavored hundreds of different ways just by switching out the extract or adding spices or crushed candy to the final dredge. This Halloween version has a sweet vanilla-bean middle with a crunchy chocolate topping, better than any bag of long-ago packaged candy. Mmm.

Chocolate-dipped Marshmallows

Ingredients
3 envelopes of unflavored gelatin
1/2 cup cold water

2 cups sugar
2/3 cup light corn syrup
1/4 cup water
1/4 teaspoon salt
1/2 of a vanilla bean, split and scraped or 1 tsp. vanilla extract
Orange food coloring

6 oz. semi-sweet chocolate chips

1/2 cup cornstarch mixed with 1 cup of powdered sugar.

Method
Grease a 9x13 in. pan and cover it with a layer of the cornstarch/powdered sugar mixture. (Reserve the rest for dredging the marshmallows later.)

In the bowl of an electric mixer fitted with a whisk attachment, combine the gelatin and 1/2 cup cold water. Let bloom for 10 minutes while preparing the sugar syrup.

In a large saucepan over medium-high heat, combine the sugar, corn syrup, 1/4 cup water, salt, and vanilla. Stir gently to dissolve the sugar and then let the mixture come to a boil. Boil for 1 minute and then remove from the stove. Allow the bubbles to dissipate.

Turn the mixer onto its lowest setting and slowly add the sugar syrup to the gelatin. When all of the syrup has been added, turn the mixer to the highest setting and whip for 12 minutes. When there are about 2 minutes left, begin adding food coloring until the desired shade of orange is reached.

After whipping for 12 minutes, you should have a fluffy, shiny, creamy marshmallow mixture. Using a greased spatula to get as much as you can (you will not get it all, trust me) pour the mixture into the 9x13 in. pan. Then, quickly grease your hands  and use them to spread the marshmallow into an even layer. Sprinkle another layer of the cornstarch/powdered sugar mixture on top. Let set for about an hour in the pan. When you can press a finger on top of the marshmallows and they spring back, they are ready to remove from the pan.

Flip the rectangle of marshmallow onto a cutting board and cut into squares using a pizza wheel. Toss the squares in the remaining cornstarch and powdered sugar to keep them from sticking together. Store in an airtight container.

Melt the semi-sweet chocolate chips over very low heat and mix the melted chocolate until it is smooth and shiny. Dip one side of the marshmallow into the chocolate, swirling gently to coat evenly and then place on a cooling rack to dry. Makes about 90 marshmallows.





Happy Halloween!
Ciao for now,

Neen

Sunday, October 17, 2010

An Ice Cream Layer Cake for Roger

Celebration cakes are my favorite cakes to make. I'm not particularly apt at piping icing designs or writing messages, but I can usually come up with something creative to complement the flavors under the icing. The person the cake is to be for inspires me with their choice of flavors and then from there...a blank canvas. No rules, no rubrics to follow, no required homework, just good creative fun.

When Joe told me several weekends ago that his dad's birthday was coming up, I offered to make the cake and asked what kind he thought Roger (his dad) would like.

"Can you make an ice cream cake?"

I had no idea. I didn't even know if I had a powerful enough freezer, or for that matter, one with enough space to freeze multiple cake layers. I resolved to try, because (as they say) if you don't try, you'll never know.

One thing I did know was that Roger loves chocolate, so what better to include than my personal favorite perfect chocolate cake recipe. I made two 9in. layers of Ina Garten's Beatty's Chocolate Cake. After cooling completely on a rack, they were wrapped and placed in the freezer to firm up.

The next step was to create the ice cream layers. After lining two nine-inch rounds with plastic wrap (so I could lift the layers out later), I scooped and flattened softened ice cream into each--cookies and cream in one, and vanilla in the other. Using an offset spatula, I smoothed the surfaces even as best I could, then covered each with another layer of plastic wrap and then put them in the freezer to harden.

 After a day, I lined a springform pan with plastic wrap and stacked the layers together. First the cookies and cream ice cream, then a layer of chocolate cake, then the vanilla ice cream and finally the second chocolate cake layer. I wrapped the whole cake tightly in plastic wrap and returned it to the freezer.

Two days later, I turned the cake out of the springform pan and onto a turn table. By that time, the layers had frozen firmly together and I was able to do a quick crumb coat of icing. I used Cool Whip, by the way, as it will firm up in the freezer, but won't get too hard. I let another 8 or so hours pass and then put on a final coating. I also moved the cake from the turn table to an aluminum foil covered piece of cardboard that I'd cut to fit inside of a cake box that the kind folks at the bakery near my office had graciously given to me.

 
As for decorating? Well, by the time I'd iced the cake I was so amazed that it had actually come together that I was hesitant to ruin it with a bad attempt at writing "happy birthday" on top. What I did instead gave me a lot of flexibility.

I melted a bag of semi sweet chocolate chips over low heat, mixing constantly until just smooth. I then poured the melted chocolate into a pastry bag fitted with a rounded point and piped lots of little shapes onto big sheets of wax paper. I made swirls, stars, zig-zags, curls and other odd little designs that I thought might look interesting. After they hardened, I topped the cake with them by gently pressing an edge of each into the icing until it stood. I wanted an explosion of chocolate stars and fireworks bursting forth from the icing. Because this cake, if it were to personify anything, I would want it to be joy.


With the freezer turned to its highest setting, I returned the cake to it once more to prepare for its final 10 minute trip to Joe's parents' house.

Fortunately, Joe had pre-warned his mom to make freezer space, and it was quickly tucked away to wait patiently for its unveiling after dinner.

At last I saw it opened, still decorated and stable, and was finally able to breath a sigh of relief.

And the inside looked really cool!


I was really proud of this, especially once I saw how well it held up after we took a few slices out. Aside from the icing starting to get soft, the layers of cake and ice cream remained remarkably firm and tasted oh-so-good. After Roger had two slices, I felt comfortable in assuming that it was in fact, delicious.

What I learned throughout this little endeavor is that ice cream cake doesn't take a ton of time on any given day, just the patience to take small steps in between freezings. While it took me the course of a week to make, I worked on it for maybe 5 minutes each day either stacking, unmolding, icing, or decorating. An exercise in patience? Yes.

Worth it in every way when I saw the smiles on the faces of the folks around me eating it? You bet.

Ciao for now,
Neen

Wednesday, October 13, 2010

Mystery Food Week 20: Grand Finale edition

Well here it is, the final week of Mystery Food 2010. The season seems to have come and gone in the blink of an eye this year. Here’s week 20:


Butternut squash, sweet potatoes, green beans, apples, and beets. How wonderfully autumn!

I still have last week’s pumpkin and an array of squash, so there will undoubtedly be a lot of canning this weekend. I got around to taking care of some of the apples over the weekend after finishing the first round of Project Boerewors. (First round because the boss gave me some ideas for improvement and delicious culinary projects take time and refinement.)

But yes, about those apples. I had planned to can pie filling because Rome apples stand up incredibly well in baking applications, but alas I forgot to order some Clear-Jel before the weekend. I’ve never found a store that sells it and usually buy a bag online just as fall starts specifically for the purpose of making pie filling. Clear-Jel is cornstarch that has been modified to withstand the high temperatures that it is exposed to during the canning process without becoming cloudy or losing its thickening ability. So, no pie filling…yet.

So I did what any resourceful food preservation lover might and turned to my trusty Ball Complete Book of Home Preserving and looked in the index under “apples.” An overwhelming number of recipes poured off of the page, but I was looking for something a bit simple. (I’ll tell you why later.) One recipe caught my eye and with only 4 essential ingredients it was a perfect project for the day:

Brandied Apple Rings


Ingredients
5 lbs. apples, cored and cut into ¼ inch rings, treated with lemon juice or citric acid to prevent browning.
3 cups water
4 cups sugar
1 cup brandy
Red food coloring (optional, but makes this look oh-so-pretty.)

Method
-Bring sugar and water to a boil in a saucepan large enough to fit all of the apples. Boil sugar and water for 5 minutes.
-Remove from the heat and add the apples and food coloring. A few drops of food coloring is all you need. Let the mixture boil gently for 15 minutes or until the apples are tender.
-Again remove the pan from the heat and remove the apples from the syrup using a slotted spoon.
-Pack the apples loosely into clean, warm jars, leaving ½ inch headspace.
-Put the saucepan back on the heat and return the syrup to a boil for one minute. Remove from the heat and stir in the brandy.
-Pour hot syrup over apples, leaving ¼ inch headspace. Tap the sides of the jars to remove air bubbles and then adjust the headspace if necessary.
-Wipe the rims of the jars clean and then place on the lids and screw on rings.
-Process jars in a boiling water bath for 15 minutes.

The apples are tasty warm, but I bet they are even better after sitting in that brandy-syrup for awhile. They are a lovely accompaniment to fall pork dishes and would also make a slightly more elegant strudel.

By the way, if you have syrup left over after filling the jars, put it back on the stove over medium heat and let it reduce to a thicker consistency. Add a few shakes of cinnamon and you’ll have a delicious topping for ice cream, waffles, cheesecake, or a spoon!

So, why did I go for a simple apple recipe over a more ingredient-heavy chutney, salsa, or multi-fruit jelly? I guess you’ll have to wait until I post about Project Ice Cream Layer Cake later this week… ;-)

Ciao for now,

Neen

Sunday, October 10, 2010

Boerewors: A Sausage-Making Adventure

I always like a culinary challenge, and this one was especially intriguing given that I really had no idea how the final product was supposed to taste. My boss was looking for a butcher in the area that would make a particular type of South African sausage when I piped up that I had a meat grinder. "What's in it?"

He showed me a recipe and I consulted a few other resources online to get a sense of the cuts of meat used, seasoning blends, and meat to fat ratio. Once I felt like I had a better sense of the flavors, I settled on the ingredients for a batch.

Boerewors
 
Ingredients

3.5 lbs. beef chuck
1 lb. lamb shoulder
1 lb. pork shoulder
5 oz. pork fatback (salted)
3.5 oz. sheep casings
5 tbsp. malt vinegar
3 tbsp. coriander seeds, toasted and then ground.
1 tbsp. salt
1 tbsp. ground pepper
1/2 tsp. ground cloves
1/2 tsp. fresh ground nutmeg
1/4 tsp. allspice

Method

First thing's first: Soak your sausage casings. Sheep casings frequently come in tubs packed with salt and can be preserved that way in your fridge for almost a year with no negative consequence. Soak in water that starts at 110 degrees F. while you prepare your meat and spice blends (or at least 30 minutes).


The fatback will also require a pre-soak, but in a medium-sized saucepan with boiling water for about 5-7 minutes. This will remove some of the excess salt. After boiling, pull the fatback out of the water and refrigerate for a little bit to firm it up.

Dice the lamb, pork, beef, and fatback into small cubes.


In a small bowl, combine the coriander, salt, pepper, cloves, nutmeg, and allspice. Set aside.


Next, grind the meat using a coarse plate.


Now it's time to add the spices and vinegar. Take care not to smash the meat together too much when mixing everything together.


Make yourself a small patty and fry it quickly to test the seasoning. Mine needed a few extras pinches of salt and another few grinds of pepper. Otherwise, it was delicious!


To stuff the sausage, I used the 5/8 in. tube attachment for my mixer's grinder. Before getting the casing onto the tube, find the opening in the casing and run cool water down the length of it to remove any kinks that weren't straightened out during the soaking process. Grease the tube with a little bit of vegetable shortening and then gently shimmy on the casing. Tie a knot at the end of the casing and you're ready to stuff!

At this point, have a pin handy so that you can prick the casing if any major air pockets form.


With the mixer on a low speed, feed the seasoned meat into the hopper and through the tube. The casing should slide easily as the meat is fed into it. Do not overfill or you run the risk of tearing the casing or having it burst during cooking.


When you reach the end of the casing, leave 2 inches or so empty so that you can tie a knot to seal it off. Roll the sausage into spirals and prick with a pin all over to remove excess air.

Hypnotizing meat spiral...mmm.


So there you have it; my first foray into making boerewors. I'm really pleased with the final product and hope that the boss-man enjoys grilling it up as much as I enjoyed making it.

Ciao for now,
Neen

Wednesday, October 6, 2010

Mystery Food Week 19: Clown Box edition

My stomach and I are at war. I don’t know what I ever did to it, but it’s mad at me. Most of my delicious mystery food from last week had to go the preservation route, but I am absolutely not complaining about a freezer full of lunches. I did get around to making some delicious potato soup from the mountain of potatoes I accumulated and it’s been a lifesaver while I’m not feeling 100%. It’s also perfect for this lovely, brisk weather that has appeared out of nowhere. It’s not too heavy, but substantial enough for a meal:

Crock Pot Potato Soup

Ingredients
-12 small/medium potatoes (use the week 17 and 18 pictures for size reference.) They yielded about 6 cups diced.
-1 medium white or yellow onion, diced.
-3.5 cups of low sodium chicken stock. I like Kitchen Basics’ unsalted variety.
-3 cloves of garlic, minced.
-3 slices of bacon
-1 cup of 2% milk
-1.5 tsp. dried thyme
-A few shakes of cayenne pepper
-Salt and pepper to taste
-Green onions or chives to garnish

Method
-Peel and quarter-inch dice your potatoes. If you too are sick with the stomach flu, have a friend drag a chair and your laptop into the kitchen so that you can sit and watch bad reality television like Hell’s Kitchen while you work. If you’re preparing them in advance, put the diced potatoes in a bowl and cover with cold water. This will keep them from turning gray.
-Dice the bacon and sauté it to render out most of the fat.
-Put the potatoes, chicken stock, bacon, thyme, pepper, and some salt into the crock pot and set it on high.
-Gently sauté the onions in the left over bacon fat (you may need to add a splash of olive oil) until translucent and fragrant. Add the garlic and sauté 1-2 minutes more. Add this to the crock pot and give everything a quick stir.
-Cook on high for 4 hours.
-Ladle half of the soup into a blender and add the milk. Blend until smooth. Add the puree back to the crock pot and cook for another ½ hour on low. (It should be simmering very gently.)
-Garnish with green onions and a few grinds of black pepper. Eat merrily.

Yield: Six 1 ½ cup servings

It’s so good. I confess, however, that by the end of the weekend I was really tired of the lack of solid food in my diet. I made cookies and justified it by saying that the inclusion of ginger (digestive aid!) and blackstrap molasses (iron!) made them an appropriate snack. And they’re perfect autumn cookies, best eaten alongside a strong cup of coffee.

Giant Gingersnap Cookies

 Ingredients
-1 cup all-purpose flour
-2/3 cup sugar
-4 tbsp. unsalted butter
-1 egg
-2 tbsp. blackstrap molasses
-2 tsp. cinnamon
-1 tsp. ground ginger
-1/4 tsp. ground allspice
-1/4 tsp. baking soda
-1/4 tsp. salt
-A few grinds of black pepper (really amps up the spices)

Method
-Pre heat an oven to 350 degrees F.
-Mix the flour, cinnamon, ginger, allspice, baking soda, salt, and pepper in a bowl and set aside.
-Cream the butter and ½ cup of the sugar (reserve the rest in a small bowl) until fluffy. Add the egg and molasses and mix well.
-Slowly add the dry ingredients to the wet and mix until just combined.
-Line two baking sheets with parchment paper and drop the dough by rounded tablespoonfuls onto the baking sheets. They will spread slightly, so only put 7 cookies on each sheet.
-Spray the bottom of a glass with non-stick cooking spray, dip in the bowl of reserved sugar and then flatten a mound of dough. Repeat for each cookie.
-Bake for approximately 13 minutes or until just set. The centers will still be slightly soft, but will firm up and be crunchy once cooled.
-Cool on a wire rack and then store in a sealed container for up to a week. But they won’t last that long.

Yield: 14 big wonderful cookies

Onto this week's Mystery Food…I called this week the clown box edition for good reason. Items just kept coming out no matter how many times I reached into the box! Fantastic.


Salad greens, Rome apples, green bell peppers, a small eggplant, squash, potatoes, and a lovely pumpkin. I found a recipe for sweet spiced pumpkin pickles so I might give that a go. If I end up canning I might also use some of those beautiful Rome apples to make apple pie filling. A quart jar of pie filling is the perfect amount for a 9-inch pie.

I hope you enjoy this week’s recipes. I’m crossing my fingers that my stomach and I can form a peace treaty so that there will be apple-picking in the near future. What better way to celebrate autumn?

Ciao for now,

Neen

Friday, October 1, 2010

Mystery Food Week 18: Changing Seasons edition

Well autumn has definitely arrived. This week, I wore a jacket to work for the first time since the spring. We also went to the last Nationals home game of the season. I really like going to Nats games and I think that part of it is because it reminds me so much of going to Pirates games in Pittsburgh. (Ladies and gentlemen, you can get your “Haha, that’s because both teams are terrible, right?” jokes out of the way now.)


But in truth, I say that for several reasons. The parks are similarly designed—small, not steeply graded, and open on one side. There isn’t a bad seat in the house at either place. Then there’s the price-tag. Our seats Wednesday night were on the 1st baseline in the top section and I think we had the best view in the house--for $13. While I’ve seen the Steelers play down here at Fedex Field, I’ve never seen them play at Heinz Field. I did see the Penguins play at the Civic—excuse me, Mellon Arena, but I highly doubt my chances of getting into a game at the new arena for a long time. Tickets are difficult to get and often very pricey. Joe and I like to get to a Redskins game once or twice a season, but even if you grab a set of tickets they gouge you terribly for parking at Fedex. And, unlike the baseball stadium, there is no direct Metro access. You can see into Nats Park as soon as you come out of the Metro station—that’s my favorite part. I always start to get excited as soon as I see the stadium all lit up. Finally, there is the culinary joy of the ballpark. Pittsburgh has its Primanti’s sandwiches and Quaker Steak wings and DC has Ben’s Chili Bowl and Teddy’s BBQ (which includes a giant caricature of Teddy Roosevelt in chef regalia outside). We opted for the more traditional hot-dog-and-a-beer route on Wednesday, but the smell of the giant smoker with all of that tasty barbecue was wonderful!

The ballgame ended with fireworks and a video of the players, announcers, and vendors saying “thank you” for a great season. All in all, not a bad way to spend a Wednesday evening. Now, I am officially, fully, and completely in fall sports mode. 

This week’s Mystery Food is an interesting mix:


Cabbage, kale, green peppers, squash, zucchini, apples, and potatoes.

I’ve accumulated two weeks worth of potatoes now and this chilly weather encourages the making of some potato soup. My main issue with potato soup/potato cheese soup is that it’s either incredibly heavy and garnished with an ice cream scoop’s worth of sour cream and bacon, or it’s really one-note. I’ll try to strike a balance…maybe add some slow caramelized onions and roasted garlic and other veggies for color/sweetness.

That will likely be this weekend’s project in between the ongoing writing of super-portfolio-thesis. Oooooh and maybe a loaf of fabulous no-knead effortless bread. Welcome, autumn. :-)

Ciao for now,

Neen