July | 2013 | onedadskitchen

Snacks Ahoy! Butter Toffee Popcorn and Lemon Yogurt Cake

Yesterday I decided to make a couple of new snack and dessert items that I had downloaded recipes for a while back. Sean had picked out the first one as something he wanted to try, which is Butter Toffee Popcorn. he helped me make it and there is not much too this recipe as far as ingredients or effort, but the final result is a great snack. I got the recipe from Cook’s Country, one of my favorite sources for recipes.

Butter Toffee Popcorn

3 quarts popped popcorn

10 tablespoons (1 1/4 sticks) butter

1 1/2 cups packed light brown sugar

1/2 cup dark corn syrup

1/2 teaspoon salt

1 1/2 teaspoons vanilla extract

1/2 teaspoon baking soda

2 cups salted peanuts

Adjust an oven rack to the middle position and heat the oven to 250 degrees. Grease a large roasting pan and place the popcorn in the pan.

Melt the butter in a large saucepan over medium-high heat. Add the brown sugar, corn syrup and salt and bring the mixture to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Off the heat, stir in the vanilla and the baking soda (the mixture will foam a little). Add the peanuts and pour the mixture over the popcorn, tossing well to coat.

Bake, stirring occasionally, until the popcorn is a deep golden brown and the caramel has set, about 1 to 1 1/2 hours. Cool to room temperature and serve. The popcorn can be stored in an airtight container at room temperature for 5 days.

This is certainly the easy way to make your own version of Cracker Jacks and save you some cash. You want to be sure to just use plain popcorn, not popcorn that is already seasoned with anything so you don’t get any additional flavors that might affect the caramel (unless that is what you want of course). Also, I used a disposable aluminum roasting pan when I did this to save myself the aggravation of having to try to wash a roasting pan with baked caramel stuck to it. Overall, it’s a pretty tasty snack that is very easy to make. I love toffee myself, so this worked out very well for all of us.

The second recipe I tried was one from Ina Garten, the Barefoot Contessa of the Food Network. It is for a simple Lemon Yogurt Cake that makes for a great item for a brunch, to bring to a party or housewarming, or just to have in the morning with coffee or for dessert.

Lemon Yogurt Cake

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup plain whole-milk yogurt

1 1/3 cups sugar, divided

3 eggs

2 teaspoons grated lemon zest (about 2 lemons)

1/2 teaspoon vanilla extract

1/2 cup vegetable oil

1/3 cup freshly squeezed lemon juice

For the glaze:

1 cup confectioners’ sugar

2 tablespoons freshly squeezed lemon juice

Preheat the oven to 350 degrees. Grease a loaf pan and line the bottom with parchment paper.

Sift together the flour, baking powder and salt into 1 bowl. in another bowl, whisk together the yogurt, 1 cup of sugar, the eggs, lemon zest and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure that it all gets well incorporated. Pour the batter into the prepared loaf pan and bake for about 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Meanwhile, cook the 1.3 cup of lemon juice and the remaining 1/3 cup of sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place the cake on a cooling rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners’ sugar and the lemon juice and pour over the cake before serving.

I did opt to omit the second glaze even though I am sure it looks great and tastes great too. I just thought it was too much sugar overkill for the cake and I liked the way it looked with just the first lemon-sugar mixture on it. It has just the right amount of sweetness and lemon flavor. It’s a great cake to make without needing a lot of time or ingredients if you want something at the last minute.

That’s all I have for today. Check back again to see what other recipes come along. I still have a number of recipes I have tried recently to put up, including a roast chicken and vegetables recipe from Marc Murphy, a grilled sausages recipe from Bobby Flay and a pulled pork sliders recipe from Williams-Sonoma, among many others. Check back and see what comes along. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by MikeG on July 13, 2013 in Cakes, Cooking, Dessert, Snacks, Uncategorized

Tags: Barefoot Contessa, butter toffee popcorn, Cook's Country, cracker jacks, homemade cracker jacks, Ina Garten, lemon yogurt cake

Belly Up to Some Backyard Burgers

11 Jul

You can never have too many ways to make a good burger on the grill. Since this is the time of year that you can experiment a little, I went out and found this recipe from chef Chris Santos (frequently a judge on Food Network’s “Chopped”) for his Ultimate Backyard Burger along with some smoked chili ketchup to help spice up the barbecue results a little.

Smoked Chili Ketchup

1 cup minced shallots

2 cloves garlic, minced

2 tablespoons extra-virgin olive oil

2 teaspoons honey

1 cup canned chopped tomatoes

1/2 cup corn syrup

1/2 cup sherry vinegar

2 tablespoons brown sugar

2 teaspoons chipotle puree

Vegetable stock, if needed

Salt and freshly ground black pepper

Burger:

12 slices bacon

4 ounces very soft butter

3 pounds ground beef

3 tablespoons paprika

1 tablespoon cumin

1 tablespoon Worcestershire sauce

Kosher salt and freshly ground black pepper

Olive oil, for brushing

6 hamburger buns

6 slices American cheese

For the ketchup: Saute the shallots and garlic in the olive oil in a large skillet over low heat until translucent, about 4 to 6 minutes. Add the honey and cook for 2 to 3 minutes more. Add the tomatoes, corn syrup, vinegar, sugar and chipotle puree and simmer for 30 minutes. Puree the mixture in a blender or food processor, adding some vegetable stock if the ketchup seems too thick. Season with salt and pepper and set aside.

For the burgers: Preheat the oven to 375 degrees. Heat a grill to high heat. Brush both sides of the bacon slices with some of the smoked chili ketchup. Place the bacon on a baking sheet and bake for 15 to 20 minutes, turning halfway through.

Gently fold the butter into the ground beef along with the paprika, cumin and Worcestershire sauce. Form the beef mixture into 6 patties and sprinkle both sides liberally with salt and pepper.

Brush the hamburger buns on each side with olive oil and grill the insides of the buns until golden brown, about 1 to 2 minutes. Grill the burgers until medium rare, 3 to 4 minutes per side, or to your own particular liking of doneness. Once you flip the burger, add a slice of the cheese to each burger and keep the cover of the grill closed to allow the cheese to melt.

Spread the smoked ketchup on one side of the bun and place the burger on the bun cheese side up and top with 2 strips of bacon.

I loved the smoked ketchup. It had some nice bite to it from the chipotle puree and had great flavor from the shallots, vinegar and brown sugar. I personally did not put any cheese on my burger but I think it tasted great all the same. Putting some of the butter into the meat along with spices really added to the burger itself. This is definitely a recipe I will try again. Unfortunately, I forgot to take pictures of this one when it was done, but I will try to get to it the next time I make them.

That’s all I have for today. Check back next time to see what recipes I will be trying out, including a grilled sausage recipe, some beer battered fish and pulled pork sliders. They all sound pretty yummy so you will want to check them out. As always, if you ever have any questions or a recipe you would be interested in seeing, just drop me a note in the comment sections on the blog or you can catch up with me on Facebook or Twitter. Until next time, enjoy the rest of your day and enjoy your meal!

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Posted by MikeG on July 11, 2013 in Beef, Cooking, Grilling, Sauce

Tags: backyard burger, Chris Santos, food network, ketchup recipe, smoked chili ketchup

Breaking Through on Bagels and Cole Slaw

10 Jul

A suggestion had been made to me a while back about making my own bagels. I had thought about it before and it always seemed like there was a lot of work involved in doing it so I never really gave it much thought until recently. I did some looking around for bagel recipes, trying to find one that would not be difficult to make and could be done in my small kitchen without a lot of fuss. After doing some searching, I came upon this recipe from The Sophisticated Gourmet and it seemed basic enough and easy enough that it would be worth my first shot, even if it is 95 degrees outside. Who doesn’t love a nice bagel for breakfast or as a substitute for your bread on a sandwich?

New York-Style Bagels

2 teaspoons active dry yeast

1 1/2 tablespoons granulated sugar

1 1/4 cups warm water (you may need 1/4 cup more, I used a little more than this)

3 1/2 cups bread flour, plus extra for kneading

1 1/2 teaspoons salt

In 1/2 cup of warm water, pour in the yeast and the sugar. Do not stir. Let the mixture sit for 5 minutes, and then stir the yeast and sugar mixture until it all dissolves in the water.

Mix the flour and the salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture.

Pour half of the remaining warm water into the well. Mix and stir in the rest of the warm water as needed. Depending on where you live, you may need to add anywhere from a couple of tablespoons to 1/4 cup of water. You want your final results to be a moist and firm dough after you have mixed it.

On a floured countertop, knead the dough for 10 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough. Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel. Allow the dough to rise in a warm place for 1 hour, until the dough has doubled in size. Punch the dough down and let it rest for another 10 minutes.

Carefully divide the dough into 8 pieces (you can use a scale for this if you have one and want to be exact; I just eyeballed it to try to get equal portions). Shape each piece into a round. Take a dough ball and press it gently against the countertop or other flat surface you are working on, moving your hand and the ball of dough in a circular motion, pulling the dough into itself while reducing the pressure on top of the dough slightly until you form a perfect dough ball. Repeat the process with the other 7 dough rounds.

Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about 1/3 the diameter of the bagel and place the bagel on a lightly oiled cookie sheet. Repeat the process with the remaining dough.

After shaping the dough rounds and placing them on the cookie sheet, cover them with a damp kitchen towel and allow them to rest for 10 minutes. Meanwhile, preheat the oven to 425 degrees.

Bring a large pot of water to a boil. Reduce the heat. Use a slotted spoon or spider skimmer to lower the bagels into the water. Boil as many as you are comfortable with at first without overcrowding. Once the bagels are in, they will begin to float to the top within seconds. Let the bagels sit in the water undisturbed for 1 minute, then flip them over to boil for another minute. Extend the boiling time to 2 minutes per side if you would prefer a chewier, more New York-style bagel.

Once all the bagels have boiled, transfer them to a lightly oiled baking sheet. Bake for 20 minutes until golden brown. Cool on a wire rack.

I only made plain bagels this time out since it was the first time I was trying them, but you could certainly add a wide variety of toppings to the bagels. Things like sesame seeds, poppy seeds, caraway seeds, minced onion, minced garlic or anything else can be used. You want to add your toppings after you remove the bagels from the boiling water and apply an egg wash to the bagels before you put the toppings on and then put them in the oven. The work time wasn’t bad even though it involved kneading dough in the summer heat for me, which wasn’t a lot of fun, but it was certainly worth it. I was very happy with the final results and the bagels tasted delicious. All said, I think it was pretty easy to do for a great result and a lot cheaper than buying a bagel from the bagel store or deli.

We used the bagels with dinner last night to make chicken salad sandwiches and they were delicious. I also tried Alton Brown’s coleslaw recipe to go along with dinner last night. There are a few nice ingredients in this one that give some great extra flavor.

Alton Brown’s Coleslaw

1/2 head green cabbage, thinly sliced

1/2 head red cabbage, thinly sliced

1 carrot, thinly sliced

1/2 cup buttermilk

2 ounces plain yogurt

2 ounces mayonnaise

1 tablespoon pickle juice

1 teaspoon dry mustard

1 tablespoon chives, chopped

Kosher salt, as needed

1/2 teaspoon freshly ground black pepper

Generously salt the cabbage and drain in a colander for 3 hours. Rinse thoroughly and dry. In a separate bowl, combine all of the ingredients except the cabbage and carrot. Whisk to combine evenly. Toss the cabbage and carrot with the dressing.

Salting the cabbage first helps to pull out a lot of the moisture from the cabbage. You could just as easily use a bag of coleslaw mix if you have one hand and get the same results. I love the added flavor that the yogurt, buttermilk, pickle juice and mustard give to the slaw. It has a nice, tangy flavor and a little bite to it that is very enjoyable.

That’s all there is for today. Check back next time to see some other new recipes I will be trying in the next few days. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by MikeG on July 10, 2013 in Breads, Salad, Side Dishes

Tags: Alton Brown, Alton Brown's coleslaw, bagel recipe, bagel recipes, bagels, coleslaw, New York style bagels

First Summer Barbecue, Part 1 – Easy Barbecue Chicken

08 Jul

Even though I am only allowed to have an electric grill here at our condo, I still try to do some grilling outdoors when I can. This past weekend was so hot I just couldn’t bring myself to turn the oven on and cook and this week does not promise to be much better. I want to try to grill at least twice a week during the summer to try some new grilling recipes out, and yesterday was the perfect day to start. I had picked up some chicken thighs and the store on Saturday and decided to barbecue them. I found this recipe from Williams-Sonoma that looked good, but I also wanted to try out a barbecue sauce recipe I had picked up from Food Republic, so I combined the two to make last night’s dinner.

Classic BBQ Chicken

For the basic poultry brine:

8 cups water

5 tablespoons kosher salt

2 tablespoons dried basil

2 tablespoons coriander seeds

1 tablespoon peppercorns

1 tablespoon yellow mustard seeds

1 teaspoon granulated garlic

2 bay leaves

1 chicken, about 4 pounds, neck and giblets removed, chicken cut into 4 pieces (or whatever assortment of chicken pieces you want to use totaling 4 pounds)

Freshly ground black pepper, for sprinkling

Granulated garlic, for sprinkling

1 recipe Tennessee Whiskey Barbecue Sauce (recipe to follow)

To make the brine, in a large bowl, combine the water, salt, basil. coriander seeds, peppercorns, mustard seeds, garlic and bay leaves and stir until the salt dissolves. Use immediately.

Place the chicken pieces in a large sealable plastic bag and pour in the brine. Seal the bag closed, squish the brine around the chicken and refrigerate overnight.

At least 30 minutes before you plan to begin grilling, remove the chicken from the refrigerator and remove the pieces from the brine. Discard the brine. Rinse the chicken pieces briefly in cold water and pat dry with paper towels. Lightly sprinkle the chicken on all sides with pepper and garlic.

Prepare a grill for indirect grilling over medium heat; the internal grill temperature should be about 350 degrees. If you are using charcoal, bank the lit coals on either side of the grill bed, leaving a strip in the center without heat, and place a drip pan in the center. If you are using gas, preheat the burners, then turn off 1 or more burners to create a cooler zone. Brush and oil the grill grate.

Place the chicken pieces on the grill over the direct-heat area and sear, turning once, for 2 minutes per side. Move the chicken pieces to the indirect-heat area, cover the grill and cook for 30 minutes. Now, start brushing the chicken with the barbecue sauce, turning and brushing the pieces every 5 minutes, for about 15 minutes more. The chicken is ready when it is firm to the touch and the juices run clear when a thigh or breast is pierced with a knife tip. Transfer the chicken pieces to a platter and serve immediately with the remaining sauce on the side.

Of course, you don’t have to brine the chicken if you don’t have the time or don’t want to do that, but I think it makes a big difference in the flavor. The brine infuses the chicken with some extra flavor and plumps the chicken up, helping it to make it juicier. You do need to watch the chicken closely on the grill as the fat tends to cause flare-ups, which can cause you to burn the chicken before it is cooked all the way. Using the indirect heating method with a drip pan can really help you with this and the chicken in this recipe turned out perfectly.

The sauce was a great find and really added nicely to the chicken. I was intrigued as soon as I saw this recipe and knew I was going to make it.

Tennessee Whiskey Barbecue Sauce

1 tablespoon canola or vegetable oil

1/4 cup onion, finely minced

1/2 cup Jack Daniels or other whiskey

2/3 cup ketchup

1/2 cup cider vinegar

1 teaspoon Worcestershire sauce

1 tablespoon Tabasco or other hot sauce

A few drops of liquid smoke

Heat the oil in a medium saucepan over medium heat. Add the onion and saute, stirring frequently, until the onions are translucent, about 5 minutes. Deglaze the pan with the whiskey, stirring to scrape off any bits from the bottom of the pot, then add the rest of the ingredients and whisk together. Bring the mixture to a simmer, then reduce the heat to low and cook for 20 minutes. Remove the sauce from the heat, allow it to come to room temperature and transfer it to a container with a tight lid. It will keep in the refrigerator for up to 1 week.

The combination of the whiskey, liquid smoke and hot sauce is perfect. It was not too thick or too sweet and had an awesome flavor. i could see using this on ribs, chicken or pork without any trouble at all. I served some on the side so people could extra to their meal if they wanted to.

That’s all I have for today. Check back next time to see what recipes come up as I am trying out some new things this week. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by MikeG on July 8, 2013 in Cooking, Dinner, Grilling, Poultry, Sauce

Tags: barbecue chicken, barbecue sauce recipe, bbq chicke, classic bbq chicken, Food Republic, Tennessee whiskey barbecue sauce, Tennessee whiskey bbq sauce, williams-sonoma

It’s Not an Illusion – It’s Magic Bars

07 Jul

We’re always on the lookout for recipes that are great desserts to bring to a party or barbecue. As soon as I saw this one on the Food Network with Giada De Laurentiis, I knew we were going to have to give it a try. It combines a couple of things that everyone really loves – brownies, caramel and chocolate chip cookies. I have seen this dish called a few different things, but Giada called it Magic Bars. The real magic part about them is how fast they disappear.

Magic Bars

Brownie Layer:

1 box brownie mix

1/2 cup vegetable oil

2 tablespoons instant espresso powder

3 large eggs, at room temperature

Cookie Layer:

1 1/3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 stick (1/2 cup) butter, cut into 1/2-inch pieces, at room temperature

3/4 cup light brown sugar

1/2 cup granulated sugar

1 large egg, at room temperature

1 teaspoon vanilla extract

1/2 cup semisweet chocolate chips

Caramel:

3 bags soft caramel candies, unwrapped

1 tablespoon vanilla extract

Position a rack in the lower third of the oven and preheat the oven to 350 degrees. Spray two 13 x 9-inch baking dishes with cooking spray. Line each dish with a 15-inch square of parchment paper, allowing the excess to hang over the sides. Spray the parchment paper with cooking spray.

For the brownie layer: In a large bowl, blend together the brownie mix, vegetable oil, 1/4 cup of water, espresso powder and the eggs. Using a hand mixer, beat for 1 minute on medium speed. Pour the batter into one of the prepared pans. Bake until a toothpick inserted about 1 inch from the edge of the baking dish comes out clean, about 25 to 27 minutes. Transfer the pan to a wire rack to cool for 1 hour.

Using the excess parchment paper as handles, lift the brownie layer from the pan. Run a thin spatula underneath to loosen it from the parchment paper. Keep the oven turned on.

For the cookie layer: In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a stand mixer fitted with the paddle attachment, beat the butter and sugars in a large bowl until fluffy. Beat in the vanilla and egg. Add the flour mixture and beat until a dough forms. Stir in the chocolate chips. Using your fingers, press the dough evenly into the bottom of the other prepared baking dish, leaving a 1/2-inch border. Bake until it is light golden, about 14 to 16 minutes. Transfer the pan to a wire rack to cool for 30 minutes.

For the caramel: In a medium, heavy saucepan, combine the caramel candies, 2 tablespoons of water and vanilla over medium-low heat. Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes. Pour the caramel evenly over the cookie layer. Working quickly, place the brownie layer on top of the caramel. Gently press the brownie layer into the caramel. Refrigerate for 1 hour until the caramel has set. Allow the layers to come to room temperature, about 30 minutes. Cut into 24 bars and store it in an airtight plastic container.

The original recipe calls for some shredded coconut over the brownie layer and a cup of chopped walnuts in the cookie layer, but we omitted both since we were bringing it to a party and we weren’t sure if there were any dislikes or allergies involved, so we kept it simple. Everyone seemed to love the dessert and you got the best of both worlds with brownie and chocolate chip all in one. Michelle thought the caramel could be a little smoother and suggested added some heavy cream next time to the caramel to smooth it out some more. No matter how you decide to make it, it is very easy to do and tastes great. It’s definitely a good one to remember for a party.

That’s all I have for today. Check back again to see what other recipes I’ll be using in the coming days. Sean has been picking out some recipes he wants us to try, and this week I think we are going to make things like pulled pork sliders, Cobb chicken salad sandwiches, barbecued chicken and we are even going to try our hand at making some bagels. Check back and see how it goes. until then, enjoy the rest of your day, try to stay cool and enjoy your meal!

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Posted by MikeG on July 7, 2013 in Cakes, Cooking, Dessert

Tags: brownies and chocolate chips, chocolate chip cookies, food network, giada de laurentiis, magic bars

Red and Blue: A Refreshing Drink and Blueberry Hand Pies

06 Jul

I had made a couple of quick and easy recipes a few days ago that lend themselves perfectly to the summer. Both use some great summer fruits and can be made in almost no time at all. The first was a simple drink of watermelon agua fresca, a very refreshing drink that you can make with this recipe that I got from Food Republic.

Watermelon Agua Fresca

16 cups cubed seedless red watermelon, about a 5-pound watermelon’s worth

2 cups water

2/3 cup sugar

1 bunch fresh mint

1/2 cup fresh lime juice

Club soda

Lime slices, for garnish

Blueberries, for garnish

Combine the watermelon, water, sugar and mint in a blender and puree until smooth (You may have to do this in batches to accommodate all the watermelon). Pour through a coarse strainer into a large container.

Stir in the lime juice. Refrigerate until it is well chilled, about 4 hours or overnight. To serve, fill a highball glass with ice, fill the glass 2/3 full with the watermelon mixture, and top with club soda and garnish with a lime slice. You can also add several blueberries to float on the top if you wish.

It is a very easy drink to make and you can even jazz it up a bit with some alcohol if you wanted to go that route. I thought it was great and refreshing just as it is with a strong watermelon flavor mixed with the lime.

I also got a recipe from bon appetit magazine for some blueberry hand pies. I have long had a thing for Hostess and Drake’s fruit pies, and until they are back on the market (which should be in a week or so), this is a great substitute that you can make on your own. They are perfect for any type of barbecue or picnic since you can just pick one up and dig in.

Blueberry Hand Pies

1 homemade or store-bought pie crust

All-purpose flour (for dusting)

2 cups blueberries (about 10 ounces)

1 teaspoon finely grated lemon zest

1 tablespoon fresh lemon juice

1/4 cup sugar

1/4 teaspoon kosher salt

1 large egg, whisked with 1 teaspoon water

1 tablespoon raw sugar

Preheat the oven to 375 degrees. Roll out the dough on a floured surface to a 15 x 12-inch rectangle. Cut the dough into 6 rectangles.

Toss the blueberries, lemon zest, lemon juice, sugar and salt in a medium bowl. Brush the edges of the dough rectangles with water; mound some blueberries into the center of each rectangle. Fold the dough over, and press the edges to seal. Place the pies on a parchment-lined baking sheet, brush them with the egg wash, and sprinkle the tops with the raw sugar. Cut small slits on the top for steam to escape.

Bake the hand pies, rotating the baking sheet halfway through cooking, until the juices are bubbling and the pastry is golden brown, about 35 to 40 minutes (some juices will run out onto the parchment paper). Transfer the pies to a wire rack and allow to cool for 5 minutes. Serve the pies warm or at room temperature.

I loved these pies. The are the perfect serving size and portion and make a great dessert that you could easily double or triple the recipe for a bigger crowd. I did use a store-bought pie crust and they turned out just fine, but I can see where a homemade crust would be easier to deal with and roll to the right size without making the dough too thin. In either case, I think it is a great summer dessert that doesn’t take long to make.

That’s all I have for today. Check back again for more recipes in the coming days, including one for magic bars that we recently made for a dessert. I also have several other recipes I will be trying in the next few days to post, including one for barbecued chicken, some pulled pork sliders, Cobb salad style chicken salad and more. Check back and see what comes up next. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by MikeG on July 6, 2013 in Beverages, Cooking, Dessert, Pie

Tags: Blueberry Hand Pies, bon appetit magazine, dessert, Food Republic, quick and easy recipes, Watermelon agua fresva

A Double Dip: Chicken a la Vendemmia and Roasted Green Beans and Carrots

04 Jul

If you follow along with me on this blog, you know I tend to make a lot of chicken. This means I am always on the lookout for some new recipes on ways to make chicken, particularly when it comes to roasting or broiling. I came across this recipe one day while watching the Food Network and saw Michael Chiarello on the Barefoot Contessa preparing this dish. It looked wonderful and I knew I just had to give it a try.

Chicken a la Vendemmia

2 pounds seedless red grapes

4 large bone-in chicken breasts, skin on

Salt and freshly ground black pepper

2 teaspoons fennel spice

2 tablespoons extra-virgin olive oil

1/2 cup thinly sliced shallot

2 teaspoons minced fresh rosemary

1/2 cup chicken stock

Puree the grapes in a blender then strain them through a sieve, pressing on the solids to extract as much juice as possible. You should nave about 2 1/2 cups of juice when you are done.

Preheat the oven to 400 degrees. Season the chicken on all sides with salt, pepper and fennel spice. Heat a large ovenproof skillet over moderately high heat. When the skillet is hot, add the olive oil. Add the chicken breasts, skin side down, and brown well on all sides, about 7 minutes total. Transfer the skillet to the oven and cook until the chicken is done throughout, about 12 to 15 minutes.

Transfer the chicken to a serving platter and pour off all but 1 tablespoon of the fat in the skillet. Add the shallot to the skillet and return to moderate heat. Cook until softened, then add the rosemary and cook briefly to release its fragrance, about 30 to 60 seconds. Add 2 cups of the grape juice and simmer briskly until it is reduced by half. Add the chicken stock and any collected juices from the chicken platter and simmer until the mixture has reduced to a creamy, sauce-like consistency. The total volume of the sauce will be a little more than 1 cup.

Cut the chicken breasts in half with a heavy knife or cleaver and return them to the platter. Spoon the sauce over and around them.

During the program, Michael Chiarello also added 3 or 4 quartered fresh figs to the sauce after adding the grape juice and chicken broth just to warm them through for serving. I didn’t have any figs on hand, so I skipped this step. I have to say I loved the grape sauce that was made. It was wonderfully creamy and had a great taste to it with the chicken. I served the dish with white rice and the sauce added great flavor to the rice as well.I did cook the chicken for 2 or 3 minutes longer to really crisp up the skin and it was still nice and juicy, so cook the chicken to your liking and simply check the temperature with a thermometer.

I also served the chicken with some fresh green beans I had picked up at the farmer’s market. I wanted to be able to cook everything in the oven at once, so I found this recipe from Williams-Sonoma for roasting the green beans with carrots and onions.

Roasted Green Beans and Carrots with Red Onion

3/4 pound green beans, trimmed

1/2 pound carrots, peeled and cut diagonally, about 1/4– inch thick

1 red onion, sliced

2 large garlic cloves, very thinly sliced

1 1/2 tablespoons olive oil

1 teaspoon ground cumin

Salt and freshly ground black pepper, to taste

Preheat the oven to 350 degrees. Place an 8 x 11 heavy roasting pan or a very large, ovenproof fry pan on the rack in the oven to heat.

Bring a large saucepan three-fourths full of water to a boil over high heat. Add a pinch of salt and the green beans. Cook the beans until they turn bright green and are just tender, 1 to 2 minutes. The timing will depend on the age and size of the beans. Drain the beans and plunge them into a bowl of ice-cold water to stop the cooking and drain them again.

In a large bowl, toss together the beans, carrots, onion, garlic and olive oil. Sprinkle with the cumin, season with salt and pepper, and toss again to thoroughly combine. Transfer the vegetables to the preheated pan and spread them evenly. Roast, stirring occasionally, until the vegetables are tender and lightly browned, 45 to 55 minutes. Taste and adjust the seasonings with salt and pepper.

I actually cooked the vegetables for less time since I had them in the 400 degree oven with the chicken. They were actually done in about 25 to 30 minutes instead, which gave me enough time to make the sauce and the chicken to rest. I love roasted vegetables; the roasting really brings out the flavors of the vegetables and the mix of green beans, carrots and onion is great with just a touch of cumin added for heat and flavor.

That’s all I have for today. Check back next time for some more recipes of things I have tried recently. We have some events the next few days, so I won’t be doing much cooking, but I do have some things I have done recently or plan to do in the coming days, so check back and see what comes up. until then, enjoy the rest of your day, have a happy and safe 4th of July and enjoy your meal!

2 Comments

Posted by MikeG on July 4, 2013 in Cooking, Dinner, Poultry, Vegetables

Tags: Barefoot Contessa, chicken a la vendemmia, Michael Chiarello, roasted green beans, roasted green beans and carrots with red onion

Your Personal Blueberry-Lemon Cakes

03 Jul

Blueberries are in season right now and you can get them at a really great price. Not only are they great in things like fruit salads or your morning oatmeal, but you can do many different desserts with them. While I do love to make blueberry pie, I was looking for something a little bit different recently to make with some of the fresh blueberries I got. I came across this recipe from Williams-Sonoma and it sounded pretty good so I thought I would give it a try and see how they came out.

Individual Blueberry-Lemon Cakes

2 cups blueberries

1/4 cup plus 6 tablespoons sugar

1/3 cup water

1 teaspoon cornstarch

3/4 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 egg

1/4 cup buttermilk

5 tablespoons butter, melted and cooled slightly

1/2 teaspoon finely grated lemon zest

2 tablespoons fresh lemon juice

Preheat the oven to 375 degrees. Grease the inside of 6 small ramekins with butter. In a small saucepan over medium heat, combine the blueberries and the 1/4 cup of sugar and cook, stirring until the sugar is mostly dissolved, about 3 to 4 minutes. in a small bowl, whisk together the water and cornstarch and it into the saucepan. Bring it to a simmer and cook, stirring occasionally, until the mixture is thickened, about 5 minutes. Remove the mixture from the heat.

In a bowl, whisk together the flour, baking powder, salt and 6 tablespoons of sugar. In a large bowl, whisk together the egg, buttermilk, butter, lemon zest and lemon juice. Add the flour mixture, whisking until the batter is just combined.

Spoon 1 tablespoon of the blueberry mixture into the bottom of each ramekin. Top each with 1/4 cup of the batter and then 1 tablespoon of the blueberry mixture. Place the ramekins on a rimmed baking sheet. Bake until the tops of the cakes are lightly golden and a toothpick inserted into the center of the cakes comes out clean, about 20 to 25 minutes. Let the cakes cool completely in the ramekins before serving.

These cakes came out great. The blend of the blueberries with the lemony flavor of the cake is wonderful. You could easily double this recipe to make more if you want to make some for a larger crowd or even place them in larger ramekins if you want bigger portions. You can dust the tops with some confectioner’s sugar and serve them with some fresh whipped cream or some vanilla ice cream. in any case, it makes for a quick and easy dessert that you can make in no time at all.

That’s all I have for today. Check back again next time for some more recipes, including another blueberry recipe I just tried from Bon Appetit for blueberry hand pies. It’s very easy to make and they taste great too.I also have some other recipes I have tried recently for a new roasted chicken, braised short ribs, some roasted green beans, watermelon agua fresca and more, so keep checking in to see what’s next. Until next time, enjoy the rest of your day and enjoy your meal!

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Posted by MikeG on July 3, 2013 in Cakes, Cooking, Dessert, Fruit

Tags: blueberries, blueberry-lemon cakes, individual blueberry-lemon cakes, williams-sonoma

Pull Out a Popular Polenta Pizza

01 Jul

I have had some cornmeal around the house and I was looking for something a little different to do with it besides just make some cornbread or polenta as a side dish. I had done some looking around and came across this recipe at The New York Times’ website for a polenta pizza and it sounded like a pretty good thing to try to was certainly going to be something different. It’s a very easy recipe to make and like any other type of pizza, you can use your imagination and top it with whatever you think might taste great. While this particular recipe calls for pancetta, I actually had some Italian sausage on hand as a leftover and just sliced that up and used it instead.

Polenta Pizza with Pancetta and Spinach

1/4 cup extra-virgin olive oil, plus more for the pan

1/2 cup milk

Salt

1 cup coarse cornmeal

Freshly ground black pepper

1 small onion, chopped

1/2 cup (about 4 ounces) chopped pancetta

1 pound spinach, washed, trimmed and dried

1 to 1 1/2 cup Gorgonzola cheese, crumbled

Pre-heat the oven to 450 degrees. Brush a layer of olive oil on a pizza pan or cookie sheet. In a medium sauce pan over medium-high heat, combine the milk with 2 1/2 cups of water and a large pinch of salt. Bring it just about to a boil, reduce the heat to medium and add the cornmeal in a steady stream, whisking all the while to prevent lumps from forming. Turn the heat to low and simmer, whisking frequently, until it is thick, about 10 to 15 minutes. If the mixture becomes to thick, whisk in a bit more water. Ideally, you want the consistency to be approaching thick oatmeal.

Stir 1 tablespoon of olive oil into the cooked cornmeal (polenta). Spoon the polenta onto a prepared pan, working quickly so the polenta does not stiffen. Spread the polenta evenly to a thickness of about 1/2-inch all over. Sprinkle with salt and pepper, cover the baking sheet with plastic wrap, and put it into the refrigerator until it is firm, about an hour or more, or refrigerate overnight.

Put the polenta in the oven and bake for 25 to 30 minutes, or until it begins to brown and crisp on the edges. Meanwhile, put 2 tablespoons of the olive oil in a large skillet over medium heat. Add the onion and pancetta and cook, stirring occasionally, until the onion is soft and the pancetta is nicely browned, about 10 minutes. Use a slotted spoon to take the onion and pancetta out of the pan; set aside. Add the spinach to the skillet and saute until it releases its water and the pan becomes dry; sprinkle the spinach with salt and lots of pepper.

Take the polenta out of the oven, sprinkle with Gorgonzola, then spread the onion-pancetta mixture and the spinach evenly on top of the cheese; drizzle the pizza with another tablespoon of olive oil. Put the pizza back in the oven for 2 minutes, or until the cheese begins to melt and the pancetta and vegetables are warmed through. Cut the pizza into slices and serve hot or at room temperature.

You can try many variations of this. I did not use the Gorgonzola as I did not have any on hand and simply used mozzarella instead. The recipe recommends using slices of mozzarella with some slices of tomato and some basil to make a margherita pizza. I think you could really put anything on top of it that you like and you can make the whole pizza vegetarian and just use vegetables for toppings. The longer the polenta sits in the refrigerator, the firmer it will get and give you a better base. I would certainly try this one again as it can make a great party alternative for many.

That’s all I have for today. Check back this week as I have several recipes I have tried recently to post, including a new chicken recipe, some braised short ribs, blueberry lemon cakes, blueberry hand pies, some watermelon agua fresca and more. There are lots of good recipes to come so keep checking to see what’s next. Until next time, enjoy the rest of your day and enjoy your meal!

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Posted by MikeG on July 1, 2013 in Cooking, Pizza

Tags: new york times, pizza, polenta pizza, polenta pizza with pancetta and spinach

101 Recipes for July 4th, from Burgers and Steaks to Chicken and Pies: BA Daily: Bon Appétit

01 Jul

101 Recipes for July 4th, from Burgers and Steaks to Chicken and Pies: BA Daily: Bon Appétit.

With Independence Day coming on Thursday, if you are playing to have a party or a cookout of any kind, Bon Appetit has given 101 ideas for recipes that cover everything you could possibly need for a great July 4th event. You are sure to find some great ideas here, so check it out!