Wednesday, February 28, 2007

Catching up and Cupcake Ramblings

Well, it's been over a week and I've been lazy about posting blogs. I've been cooking and taking pictures, but they're backing up in my folders. Time to catch up.

I bought a couple of new cookbooks (couldn't resist) - "Crazy about Cupcakes" and "The Barefoot Contessa". I'm a bit obsessed about cupcakes for the moment. I know it won't last, but for now, I'm fantasizing about cupcakes. I'm not so crazy about the elaborate decorations and add-ons that seem to be common on the cupcake websites - not to dis these very artistic and talented ladies, just that's not for me.

What I do like is the fluffy toppings, made with fancy star tips and round tips attached to a pastry bag. Sprinkle with some nonpareils, sprinkles, and so forth, and I'm pretty happy with the results.

I'm trying to decide on the next cupcake to try. I like being able to be able to eat a couple of them, and then send the rest to the office with Bob. That way, they're not sitting there for me to nibble on (so they won't go to waste, of course!) Barefoot Contessa's Coconut Cupcakes look inviting - white cake with white icing and flaked coconut topping; Billy's Vanilla, Vanilla Cupcakes with either Vanilla or Chocolate Buttercream; Carrot with Cream Cheese Frosting and chopped walnut topping (more like individual carrot cakes); Chocolate with Espresso Frosting (Linz wouldn't touch these if she was around!); Apple with Cream Cheese Frosting (maybe use the Captain Morgan recipe). That's it for now. Knowing me, the interest will burn itself out. I may or may not ever get to these recipes, but it's fun to make a list and fantasize a little.

Cupcake


Cupcake, originally uploaded by Sweet Sugarplums.


Speaking of cupcakes, I was reminded of another Cupcake. Isn't she just the cutest thing? She looks like a cat, with the pointy ears. She has a fluffy tail that curls over the top of her back.

Mich and I were shopping and we saw this little darling at the mall pet shop. We like to play with the dogs and found her waiting. We play a game of naming them, too.

She's a pomipoo - part pomeranian and part toy poodle. They said she had just arrived and had never really played before outside of the box.

She was a bundle of energy and actually bounced up and down as she played like she had little springs on the bottom of her paws In fact, we played and she would chase our hands by bouncing/pouncing. She was like an overwound toy; she started bouncing and then couldn't stop for a few more bounces even when she had nothing left to chase. We were laughing so hard.

Of course, she was gone by the next week. Mich and I still talk about "Cupcake" and it's a great memory for us.

Spaghetti with Meat Sauce


Spaghetti sauce is one of those dishes that is closely connected to memories of mom and family. I didn't inherit a spaghetti sauce recipe from Mom. I remember it being bland and rather watery. But, it was familiar and tasted good at the time.

I tried a couple of recipes after leaving home, but wasn't cooking too much until I met Bob. My second general cookbook I bought as an adult is the New McCall's Cookbook, published in the 70's. I adapted the lasagne meat sauce as my basic meat sauce after trying 3-4 different recipes. I always come back to it.

Now the girls are on their own and Linz makes this as her "mom's spaghetti sauce". That makes me feel really great.

I usually serve this on angel hair pasta. I've been cooking with Barilla Plus, a multi-grain pasta with 7 grams of fiber in a 100-gram serving. It has a mild, nutty taste that's not overpowering. They only have the basic shapes, but it's an easy way to get fiber into our diet.

SPAGHETTI WITH MEAT SAUCE
Makes 12 cups

2 onions, chopped
2 cloves garlic, crushed
1 pound ground beef, 95% lean
1 pound ground turkey
2 28 oz. cans tomato puree, or Italian tomatoes, crushed and undrained
2 12 ounce cans tomato paste
1/4 cup parsley, chopped
1 tablespoon dried basil
1 tablespoon oregano
2 tablespoons sugar
1 teaspoon fennel seeds
1/2 teaspoon pepper

Heat large stock pot over medium-high heat. Brown meats, breaking up with a spoon. When almost cooked, add onions, then garlic. Continue cooking until onions are softened. Pour off grease. If desired, remove meat mixture with slotted spoon and drain on paper toweling set over newspapers.

Return meat to pan. Add tomatoes. You can use whole canned tomatoes, just break them up with your hands as you add them to the pot.

Add remaining ingredients. Simmer for 1 1/2 hours, stirring occasionally. Makes 12 cups.

Per Serving: 270 Calories; 5g Fat (19.4% calories from fat); 15g Protein; 28g Carbohydrate; 6g Dietary Fiber; 40mg Cholesterol; 1024mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 4 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

Chocolate Cupcakes with Peanut Butter Icing

It seems cupcakes are all the rage these days. Target has a whole display of cupcake tins, decorations, totes, etc. Bed, Bath, and Beyond had a similar display, and several cupcake cookbooks. I'm susceptible to the power of suggestion. Several blogs specialize in cupcakes, and the photographs and recipes sounds great.

Of course, I've made my share of cupcakes for the kids when they were growing up, usually for bake sales or a quick snack. Usually I use a mix and canned frosting. I don't think I've ever made a homemade batter or a homemade frosting to use for cupcakes. I save the energy for a decorated cake.

For whatever reason, the thought of chocolate and peanut butter struck me as the first scratch cupcake I'd like to try. Barefoot Contessa made these on a recent show, and I was intrigued. She talked about how peanut butter is her very favorite frosting. I've never had peanut butter frosting and wanted to see if it was really as good as she said.

I didn't have time to make the cupcakes, but I had a chocolate cake mix in the pantry. I used Ina's suggestion and added a tablespoon of coffee to the mix. I didn't notice much of a difference of chocolate taste, but then I didn't make a test batch without the coffee.

Well, then I did the frosting. WOW!!! I thought I had gone to heaven when I tasted the first little bit. It reminded me of peanut butter cookie batter when I was growing up - maybe it was using the Skippy peanut butter we have hanging around the house.

So, here are pictures of my semi-homemade version of Ina's recipe - I'll make the chocolate cupcakes one day to see how they taste.

I thought it interesting that she calls it icing instead of frosting. I read up and it says that the use of the two terms are fairly interchangeable - frosting is always icing, but icing is not always frosting. It has to do with the thickness and I think the terms used in that particular part of the country. It was always called frosting in my house. Icing is more of a thin glaze, in my mind.

CHOCOLATE CUPCAKES WITH PEANUT BUTTER ICING
Makes 18 large cupcakes

12 tablespoons unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
2 tablespoons coffee
1 3/4 cups all-purpose flour
1 cup cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
Peanut Butter Icing:
1 1/2 cups powdered sugar
1 1/2 cups peanut butter
1 cup unsalted butter, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
1/2 cup fat free half-and-half

Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes.

Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee.

In another bowl, sift together the flour, cocoa, baking soda, and salt.

On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture.

Mix only until blended.

Fold the batter with a rubber spatula to be sure it's completely blended.

Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). The tins should be 2/3 full - too little and the cupcakes will be flat; too much and the tops spread out over the top.

Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

Peanut Butter Icing:

Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment.

Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work.

Add the cream and beat on high speed until the mixture is light and smooth.

Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.

Per Serving: 463 Calories; 32g Fat (58.9% calories from fat); 9g Protein; 40g Carbohydrate; 3g Dietary Fiber; 76mg Cholesterol; 347mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 6 Fat; 1 1/2 Other Carbohydrates.

Tuesday, February 20, 2007

Helen's Nut Snowballs


Helen's Nut Snowballs, originally uploaded by Sweet Sugarplums.


Stephanie from Joy of Baking.com writes, "These melt-in-your mouth, shortbread-like cookies go by many names; a Russian Tea Cake, a Mexican Wedding Cake, an Italian Butter Nut, a Southern Pecan Butterball, a Snowdrop, a Viennese Sugar Ball and a Snowball. They are very popular, not only during the Christmas season, but also at weddings, christenings, and other festive occasions. Looking at these cookies you may think they were Melting Moments, but the two differ in that Mexican Wedding Cakes contain ground nuts (ground pecans, hazelnuts, almonds, or walnuts). The secret to making these cookies taste their best is to use a high quality butter and pure vanilla extract."

These make an appearance every year on the cookie platter. Helen is a good friend who gave me several of her cookie recipes - each is simple to make and always so good.

HELEN'S NUT SNOWBALLS
Makes 48 cookies

2 cups butter, softened (1 pound)
1/2 cup powdered sugar
2 teaspoons vanilla extract
1/4 teaspoon almond extract
4 cups all-purpose flour
2 cups pecans, oil-roasted, finely chopped

Cream the butter. Beat in the powdered sugar until light and fluffy.

Add flavorings and mix well.

Stir in flour and nuts and mix well.

Form dough into small balls. Arrange on ungreased baking sheet.

Bake for 15-20 minutes. While cookies are still warm, roll in powdered sugar.

Per Serving: 142 Calories; 11g Fat (68.4% calories from fat); 1g Protein; 10g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 78mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Fat; 0 Other Carbohydrates.

Potato Salad


Potato Salad, originally uploaded by Sweet Sugarplums.


My mom would make a wonderful potato salad. I've been making it since I was girl and it never seems to fail to get compliments. People like their salad either with or without mustard and with dill or sweet pickles. This salad has a nice tang with mustard, and dill pickles.

POTATO SALAD
Serves 8

1 russet potato
8 red potato
5 hard-boiled eggs, minced
3 egg whites, hard boiled (discard yolks from 3 eggs)
4 stalks celery, strands removed and minced
4 green onions, chopped
16 dill pickle slices, minced
2 1/2 cups mayonnaise
1/4 cup mustard
dill pickle juice
1/2 teaspoon pepper
1/2 teaspoon paprika

Cook potatoes until tender but not overcooked. Chill and peel skin. Cut into small cubes. Combine with remaining ingredients. Cover and chill for several hours or overnight. Adjust mayonnaise and flavorings, if necessary, when ready to serve.

Grilled Chicken Breast Strips


We enjoy the convenience of ready-cooked chicken breast strips for salads and for a quick protein snack. The cost of the packaged breast strips they sell at Costco is the same as two whole chickens. I tried my hand at making my own strips and was much more satisfied with the result - the breasts were tender, less salty, and meatier.

GRILLED CHICKEN BREAST STRIPS IN HERB MARINADE
Serves 8

8 boneless skinless chicken breast halves
2 cups fresh basil leaves, packed
1 cup fresh parsley
1/3 cup fresh oregano, chopped, or 1 1/2 tablespoons dried oregano
1/4 cup fresh chives, or 1 scallion, chopped
3 tablespoons fresh rosemary, or 1 tablespoon dried rosemary
1/3 cup Dijon mustard
1/4 cup fresh lemon juice
1/4 cup dry vermouth, preferably Martini and Rossi
2 large garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1/4 cup extra virgin olive oil

Rinse the chicken under cold water and pat dry with paper towels. Place in a large bowl.

In a food processor fitted with the metal blade, combine basil, parsley, oregano, chives, rosemary, and garlic; pulse to chop. Add mustard, lemon juice, vermouth, salt and red pepper flakes. With the machine running, slowly pour oil through feed tube until marinade is smooth. You can also combine all of the ingredients in a blender, in batches, and run until smooth. (The marinade can be prepared up to 3 days ahead, covered and refrigerated.) Add to chicken and mix well until coated. Cover with plastic wrap and refrigerate at least 4 hours and up to 8 hours.

Build a hot fire in a charcoal grill. Lightly oil grill rack. Grill chicken in center area of grill, turning once, until barely beginning to brown, about 5 minutes. Arrange chicken in a circle around outside edges of grill. Cover with grill lid (or fashion a dome out of a double thickness of heavy-duty aluminum foil) and cook, turning once, until the juices run clear yellow when pierced with the tip of a sharp knife, about 15 minutes. Don't overcook, especially if planning to freeze as reheating will cook meat further.

Allow chicken to rest at least 15 minutes. Cut diagonally into 1/2-inch wide strips. Arrange on foil-lined baking tray in a single layer. Flash-freeze for about an hour. Place about 6 ounces of strips in a sandwich-size plastic bag and return to freezer. I've also simply used dry-rub.

Recipe by Rick Rodgers

Per Serving: 215 Calories; 9g Fat (38.8% calories from fat); 28g Protein; 3g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 252mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

Sunday, February 18, 2007

Egg Flower Soup


Egg Flower Soup, originally uploaded by Sweet Sugarplums.


Jeff Smith, The Frugal Gourmet, focused on the role of food in preserving culture and family history. His PBS shows would entertain with stories of his travels and his colorful comments as he would cook.

I made the Chinese chicken broth he published in his book, The Frugal Gourmet Cooks Three Ancient Cuisines. He urged viewers to use half pork bones for a truly flavorful base for all sorts of Chinese soups. I'd suggest a trip to the Chinese market to buy the turnip ball for a truly authentic experience.

RICH CHINESE CHICKEN BROTH
Makes about 4 1/2 quarts

5 pounds chicken backs and necks, or use 2 1/2 pounds of chicken parts plus 2 1/2 pounds of pork neck bones
2 slices fresh ginger, each the size of a 25 cent piece
2 pieces Chinese preserved turnip or preserved radish, in balls,coarsely chopped and rinsed with fresh water

Place bones in a 12-quart stockpot and cover with water. Bring bones to barely a simmer without boiling. Foam and scum will form.

Drain the bones of the water and rinse with fresh water

Add 1 quart of water per pound of bones (5 quarts for 5 pounds of bones). Add ginger and dried turnip.

Bring to a simmer and cook for one hour, uncovered.

Chill overnight and remove layer of fat.

EGG FLOWER SOUP
Served 4

4 cups Chinese chicken broth
1 carrot, minced
1 green onion, sliced
2 eggs, beaten

Bring chicken broth to a boil with the carrot. Simmer for 10 minutes or until the carrot is tender.

Bring the broth back up to a low boil. Stir the broth with a spoon in a circular motion. While the broth is still moving, pour the egg in a steady stream. The egg will form strands (flowers). It's important that the broth is moving for the flowers to form.

Turn off heat and stir in green onion. Serve with soy sauce.

Friday, February 16, 2007

Asparagus with Egg, Lemon, and Garlic

Fresh asparagus is now available year-round and not just in the spring. This is one of the recipes that usually finds its way to our holiday dinner table year to year. I've never actually tried it with the tarragon.

ASPARAGUS WITH EGG, LEMON AND GARLIC

1 teaspoon unsalted butter (or use all oil if serving with meat)
1 teaspoon extra virgin olive oil (original recipes says 5 tbsp butter)
1 tablespoon minced garlic
2 pounds fresh asparagus
1 hard-boiled egg, finely chopped
3 tablespoons fresh lemon juice
salt and pepper
2 teaspoons fresh tarragon, finely chopped )optional)

Heat the butter and oil in a saucepan over medium heat. Add garlic; saute gently 1 minute. Add some liquid if needed. Remove pan from heat and reserve.

Steam the asparagus until cooked. Remove to a serving platter.

Stir egg and lemon into reserved garlic butter; pour over the asparagus. Season with salt and pepper and garnish with tarragon.

Serves 4-6

Published in the San Diego Union-Tribune, from Please to the Table: The Russian Cookbook by Anya Von Bremzen and John Welchman.

Per Serving: 96 Calories; 4g Fat (31.3% calories from fat); 7g Protein; 12g Carbohydrate; 5g Dietary Fiber; 56mg Cholesterol; 21mg Sodium. Exchanges: 0 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat.

Thursday, February 15, 2007

Cottage Garden

I have a great job that gives me the opportunity to meet people at their homes. Today I went to a house in Del Mar, a well-established affluent community on the coast. The famous Del Mar racetrack is nearby. The neighborhood I was in was tucked in the hills and very secluded. I went down a narrow 100-foot driveway to get to the house, and found a lush garden in the front patio area. It was modest house, but the owner clearly spent a lot of loving hours tending her plants and flowers. I complimented Patricia on her artistic composition of the potted plants. She was pleased at these words, but modestly apologized for being "addicted" to flowers. She had English primrose, snapdragons, cineraria, fuchsias, ivy, and many others that I can't remember. Everything was in clustered pots and the plants tended to overflow from one pot to the next. She had a potting bench with running water and a painted iron table and chairs. It was so charming and restful. I guess you could call it more of an English garden than anything. I wish I had had my camera and could have asked her if I could take some pictures.

Our house has evolved to a Mexican colonial / Mediterranean style. English cottage gardens don't really go with this style. Cacti and succulents in pots are probably what I'm going to need to deal with, as well as some flowering tropical plants like hibiscus and bougainvillea.

Each type of garden has its charms. I'm inspired to create an oasis in our courtyard where we can relax after a long day at work.

Albondigas Soup


Albondigas Soup, originally uploaded by Sweet Sugarplums.


I love soup. There's nothing more comforting than a pot of soup simmering on the stove, creating wonderful smells wafting throughout the house. This is one of the best albondigas soups I've had; better than most restaurants. The chorizo and cilantro give it an authentic flavor. If desired, add some chopped zucchini during the last 10 minutes.

This recipe was posted on RecipeZaar by RuizA. It has a 5 out of 5 star rating based on 19 reviews.

BEST ALBONDIGAS SOUP
Serves 8

2/3 pound ground beef, 95% lean
1/3 pound chorizo, casing removed
2 egg whites
2 cloves garlic, minced
1/2 carrot, minced
1/2 cup cooked white rice
1/2 cup cilantro
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon ground cumin

6 cups low sodium chicken broth
1/2 cup onions, chopped
3 stalks celery, cut in chunks
2 carrots, sliced
2 roma tomatoes, 2-3, diced
1/2 teaspoon ground cumin
1 teaspoon oregano
1/2 cup cilantro
salt
pepper

Make the meatballs first: Combine everything and mix thoroughly. Form meatballs and roll between your palms (Otherwise, meatballs will fall apart in the soup). You should make around 20 to 24 meatballs, set aside.

Combine chicken broth, onion, celery, celery, tomatoes and their liquid, cumin, oregano and cilantro leaves in a large pot. Bring to broil, and reduce heat and simmer for 10 minutes.

Drop meatballs in the soup (Make sure the soup is slightly boiling, the meatballs need to be cooked quickly). Return to simmer and cook another 20 minutes.

Season with salt and pepper.

The broth becomes a little greasy from the chorizo. If possible, strain the broth, degrease, and return all to the pot.

You could top the soup with cooked rice, or serve it just by itself.

Per Serving: 319 Calories; 9g Fat (31.7% calories from fat); 21g Protein; 23g Carbohydrate; 5g Dietary Fiber; 27mg Cholesterol; 841mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1 Fat.

Clubhouse Sandwich


Clubhouse Sandwich, originally uploaded by Sweet Sugarplums.

According to The Food Timeline, this sandwich was originated by accident. A man arrived home after his family and servants had already retired. Being hungry, he rummaged through the ice box and concocted a sandwich consisting of toast, mayonnaise, chicken, bacon, lettuce, and tomato. He spoke of the sandwich to friends at his club, and they made one then and there as an experiment. It was then referred to as the "club sandwich." It's name went out to other clubs, restaurants, and individuals. The first published recipe appeared in the Good Housekeeping Everyday Cook Book, Isabel Gordon Curtis [Phelps Publishing:New York] in 1903 (p. 224).

This is a great quick-fix dinner when I'm stumped about what to make. It's not diet food, even without the avocado. I use mustard instead of mayonnaise and have always used turkey instead of chicken. Regardless, it's a tasty meal. One sandwich can easily feed two people, or one hungry teenage boy.

CLUBHOUSE SANDWICH
Makes 1 large sandwich

3 slices bread, use good-quality sandwich bread, such as buttermilk or sourdough
3 ounces deli-style sliced fat-free turkey, or sliced roasted turkey breast
3 slices turkey bacon, cooked
1 small tomato, sliced
romaine lettuce leaf, or iceberg lettuce
1/2 avocado, sliced
1 tablespoon brown mustard, 1-2

Toast bread. Spread mustard on each slice.

Create 1st layer: Layer avocado, bacon, and turkey on one slice of bread.

Create 2nd layer: Layer tomato and lettuce on another slice. Place this layer on top of the first layer.

Top with third slice of bread, mustard-side down.

Slice into 4 triangles. Insert toothpick into each triangle to hold the sections together.

Per Serving: 583 Calories; 28g Fat (41.3% calories from fat); 32g Protein; 57g Carbohydrate; 6g Dietary Fiber; 77mg Cholesterol; 1922mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1/2 Fruit; 5 Fat.

Wednesday, February 14, 2007

Paula Deen's Cheese Biscuits


As expected, I haven't been cooking this week. Last night's dinner was simply stuffed potatoes with cheese, broccoli, and leftover chicken. I wanted to make these biscuits but Brandon went to a friend's and it was just Kyle and me. I'm working on taxes (ugh!), and my goal is to get them finished by the end of the week so I can adjust our impound budget (which will mean more spending money!) Anyway, I didn't get to the biscuits after all, but if I had.....

We made these for the first time at Christmas. I added some pepper sauce to Paula Deen's recipe, which made it similar to the Red Lobster recipe for Chesapeake Bay Biscuits. I used an ice cream scoop. They spread out and were quite large (about 3 inches in diameter). They had a fluffy texture, not too heavy, with melted cheese throughout. They were good at the meal, but even better the next day. Bob loved them.

PAULA DEEN'S CHEESE BISCUITS
Makes 24 biscuits

4 cups self-rising flour
2 teaspoons baking powder
2 teaspoons sugar
2/3 cup shortening
1 1/2 cups sharp cheddar cheese, grated (6 ounces)
2 cups lowfat buttermilk
Salt
4 tablespoons butter, melted
dash Tabasco sauce

Preheat oven to 350 degrees.

In a medium bowl, mix flour, baking powder, salt, to taste, and sugar together using a fork; cut in shortening until it resembles cornmeal. Add cheese. Stir in buttermilk all at once just until blended. Do not overstir.

Drop by tablespoonfuls, or use an ice cream scoop, onto a well-greased baking sheet. Brush tops with melted butter. Bake for 12 to 15 minutes.

Nutrition Facts:
Per Serving: 179 Calories; 10g Fat (52.0% calories from fat); 5g Protein; 17g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 390mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.

Sunday, February 11, 2007

Spicy Oven-Fried Chicken


Spicy Oven-Fried Chicken, originally uploaded by Sweet Sugarplums.


I love fried chicken with its crisp crust, moist meat, and particularly served with a flavorful gravy (post to follow sometime in the future...) Since I can't make traditional fried chicken very often without sacrificing our health, I usually bake it after removing the skin.

This recipe requires a little planning ahead. I've marinated the chicken for as long as 2 days. Baking it on a wire rack allows a lot of the fat to drip out. The chicken bakes up crispy and tender. The buttermilk gives a nice tang and keeps the meat moist. The original recipe says to bake at 425 degrees for 50 minutes after drizzling the chicken with butter. I found the chicken to be too brown and overcooked, and I don't miss the extra butter.


SPICY OVEN-FRIED CHICKEN
12 pieces

1 1/4 cups lowfat buttermilk, or use 5 tbsp buttermilk mix and 1 1/4 c. water
2 tablespoons extra virgin olive oil, optional
3 tablespoons hot pepper sauce
2 tablespoons Dijon mustard
2 cloves garlic, minced
2 teaspoons salt
1/2 teaspoon pepper
1 large onion, sliced
12 skinless chicken thighs, with or without bones, or a combination of thighs and drumsticks
1 cup dry bread crumbs
1/3 cup Parmesan cheese
1/4 cup flour
2 teaspoons thyme
1/2 teaspoon paprika
1/2 teaspoon cayenne


Whisk buttermilk, oil, pepper sauce, mustard, garlic and 1 tsp salt and pepper in large baking dish. Add onion, then chicken and turn to coat. Cover and chill for 3 hours or up to 1 day, turning chicken occasionally.

Line a large jelly roll pan with foil and set a large wire rack into the pan.

Combine breadcrumbs and seasonings and remaining 1 tsp salt in a plastic bag. Remove chicken from marinade. Place a few pieces of chicken at a time in bag and shake to coat evenly.

Set chicken on the rack for 30 minutes to set.

Reapply more breadcrumb mixture to the chicken if the coating looks thin by either shaking the chicken again or sprinkling on some crumb mixture and pressing it gently into place with your fingers. The boneless chicken should be "rolled" into a thigh-shaped piece, not set out flat.

Adjust oven rack to the lower 1/3 position (any higher and the crust scorches). Bake at 350 degrees for about 45 minutes.

Adapted from a recipe in Bon Appetit, June 2000




Lox on a Cloud of Cream Cheese


This is more a serving suggestion than an actual recipe. I didn't have bagels and didn't want to hassle building these on each cracker. It turned out great; people could take as much or as little of each part as they wanted. It disappeared.

LOX ON A CLOUD OF CREAM CHEESE

8 oz. cream cheese or neufchatel, room temperature
8 oz. nova lox
2 tbsp. green onions, chopped
2 tbsp. capers, optional
Ritz or other buttery crackers

Whip cream cheese until smooth and fluffy. Mound on a serving platter in a large "puddle". Mound lox in the center, being sure to keep an edge of the cream cheese showing. Garnish with capers and green onions. Encircle the cream cheese with crackers.

Serves 4-6

Uploaded by Sweet Sugarplums on 11 Feb '07, 4.59am PST.

Maze Gohan


Maze Gohan, originally uploaded by Sweet Sugarplums.

My dad's aunt would make enormous vats of this rice for family gatherings. He came from huge family, 10 kids here in America (and 2 that stayed behind in Japan when the family emigrated). There'd be 50 of us in the house on the holidays. This rice was always part of the meal. I've never had rice like this before or since and have been trying to figure out the secret. It was basically pork fried rice but it was sweet. I think carrot and sugar may be what make the difference. I recently heard from my cousin Paul that Auntie would also use a lot of bacon grease (ah-ha!) - of course, what wouldn't taste great with bacon grease!

I use various combinations of meats when I make fried rice. My favorite is chicken, ham, and shrimp. This time, I used leftover pork roast, soy chicken strips, and Chinese lop chong sausage. I didn't have greens (spinach or bok choy). After I took the picture, I realized I had forgotten the peas. I like them more for the color than anything else, but there was definitely something missing without them. It's important to use cold rice so the grains stay separate and firm.

MAZE GOHAN

3 stalks celery, minced
1 onion, slivered
1 carrot, slivered
mushrooms, sliced, optional
2 cups spinach, coarsely chopped
3 eggs
1/4 cup peas
4 cups cooked white rice

1/4 cup hoisin sauce
2 tablespoons low-sodium soy sauce
1 teaspoon sugar
1 tablespoon sherry
green onions, chopped

Heat a tablespoon of oil in a wok over highest heat. Stir-fry the carrot, onion, and celery until tender. Add some sherry if needed, to allow vegetables to steam and reduce browning. Add mushrooms and cook until soft and the liquid has evaporated. Add spinach and cook until wilted down. Remove from pan to large serving bowl or platter.

Add another tablespoon of oil to wok. Add rice and cook until warmed and lightly browned. Remove to bowl with the vegetables.

Heat another tablespoon of oil. Add eggs and cook until set into a 1/2-inch pancake. Remove from pan and chop into 1/2-inch cubes.

Combine sauce ingredients and heat in the wok. Return all ingredients to the wok and stir gently. Season to taste with more sugar, sesame oil, and bean sprouts if desired. Add green onions at the end so they keep their bright color and shape.

Saturday, February 10, 2007

Caesar Salad with Make-Do Croutons

Caesar Salad with Make-Do Croutons

Caesar salad is my everyday salad. Kyle will eat huge bowlfuls of it, so that's a good thing. I usually just throw together torn romaine hearts, grated Parmesan, and a nice dressing (we like Cardini's brand). If I feel like splurging, I'll add some homemade croutons. Honestly, I'm the only one who likes the croutons, so the splurging is really for me and not for anybody else.

I didn't have any crusty bread and wanted some garlic croutons in the salad tonight. I used some regular good-quality sandwich bread (buttermilk, in this case) and sliced it into 1-inch cubes. I think it would have been better to tear the bread into pieces.

MAKE-DO CROUTONS

3 slices buttermilk bread, or other firm sandwich bread
1/2 stick unsalted butter
2 cloves garlic, minced
Dash salt

Tear the bread into approximately 1-inch pieces.

Melt the butter in a medium skillet. Stir in the garlic and simmer on very low heat until the garlic softens and is fragrant. Stir in the bread and season with salt. Stir until the bread is evenly coated. Toast over a low heat, stirring frequently, until golden brown. Sprinkle with salt.

Makes enough croutons for 2 salads.

Tuna Noodle Casserole


Tuna Noodle Casserole 2, originally uploaded by Sweet Sugarplums.

Growing up in the 50's and 60's, casseroles were a mainstay in my mom's limited cooking repetoire. Even though she was basically a housewife, she had lost her senses of taste and smell due to a fall when she was a girl, so cooking was not one of her strong suits. She wouldn't make this dish very often, but it was hard to not go for thirds when she'd serve the noodles with creamy sauce and crunchy, salty potato chips on top.

My family is usually not really fans of this dish - Bob doesn't like creamy casserole dishes, Linz doesn't like tuna, and Brandon doesn't like hot tuna. I'm surprised that Kyle eats it, because he usually doesn't like fish or shellfish of any sort.

I had some leftover cooked spaghetti in the freezer and thought this would be a great dish to throw together for the boys and me. Bob's started his week-long solo trip to Mexico. I probably won't be doing a lot of elaborate dishes while he's gone, since it just the three of us and the boys are happy with grilled cheese/hot dogs/mac and cheese, etc.

TUNA NOODLE CASSEROLE

6 ounces egg noodles, cooked al dente
1 6 1/2 oz. can tuna in water, canned, drained
1/2 cup light mayonnaise
1 cup celery, minced
1/3 cup onion, chopped
1 10 3/4 ounce can cream of celery soup
1/2 cup nonfat milk
4 ounces cheddar cheese, grated
3/4 cup potato chips, crushed

Combine soup, milk, and cheddar in bowl. Microwave on low for 1 minute or until cheese is melted. Combine with remaining ingredients.

Top with crushed potato chips.

Bake at 350° until bubbly.

Per Serving: 343 Calories; 17g Fat (44.9% calories from fat); 15g Protein; 33g Carbohydrate; 2g Dietary Fiber; 50mg Cholesterol; 546mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates.

Maná

Bob surprised me with tickets to the Maná concert. We discovered this alternative group and have enjoyed their music for the past few years. I guess they haven't toured for a while and launched a new tour, starting in San Diego! The drummer, Alex Gonzalez, is amazing - flamboyant, talented, and energetic. I wish I spoke Spanish so I could understand the lyrics. The audience was singing along during most of the songs.

Mana'


Blogging

Here's my revised blogpage. I've been tweaking it for the past few days; narrowing the margins, adding pictures with captions for some of the lists, creating a recipe index blog with a picture link (my most challenging accomplishment).

I've gotten a lot of inspiration from the foodblogs I read. I have a list of about 50 (food and non-food blogs) (not all of them have made it to my list yet) and I can't keep up with the feeds. I'm inspired by the eloquence and humor, not to mention the beautiful food photography.

Here are some of my personal favorites:

Humor: The Amateur Gourmet, Diary of the Food Whore, Jumbo Empanadas, Talkin' Story, Woulda Coulda Shoulda

Photography: Bronmarshall, Culinary Concoctions by Peabody, Nordijus, Orangette, Something So Clever

Recipes: (hard to narrow this down) Culinary Concoctions by Peabody, Simply Recipes, Something So Clever

Thursday, February 08, 2007

Neno's Sticky Chicken


Neno's Sticky Chicken, originally uploaded by Sweet Sugarplums.


This recipe is a great way to roast a large chicken. It's reminiscent of rotisserie-style chickens, and it is very easy to make. The meat comes out very moist and flavorful, so it is as good leftover as freshly cooked. Once you try it, you will never roast chicken any other way again! You need to start this the night before serving.

This is a very popular item on Sharon Worster's Aunt Neno's Personal Chef Service menu, and many other other Personal Chef Service menus list this item as well. The boys say it tastes just like store-bought rotisserie chicken at about half the cost. It just requires some planning ahead. It isn't "sticky" at all...........not sure why the title.

I like this spice blend to use as a Cajun seasoning (it's not as spicy as Emeril's Essence). I make a large batch and store it in a 1-cup jar. Use about 1/4 cup of seasoning blend in this recipe.

NENO'S STICKY CHICKEN

4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken
1 cup chopped onion

In a small bowl, thoroughly combine all the spices.

Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag, seal and refrigerate overnight.

When ready to roast the chicken, stuff cavity with onions, and place in a shallow baking pan. Roast, uncovered, at 250 degrees F for 5 hours (yes, 250 degrees for 5 hours). After the first hour, baste chicken occasionally (every half hour or so) with pan juices. The pan juices will start to caramelize on the bottom of pan and the chicken will turn golden brown. If the chicken contains a pop-up thermometer, ignore it. Let chicken rest about 10 minutes before carving.

Per Serving: 499 Calories; 36g Fat (65.2% calories from fat); 39g Protein; 4g Carbohydrate; 1g Dietary Fiber; 163mg Cholesterol; 627mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 4 Fat.

Tuesday, February 06, 2007

Thai-Style Green Beans


Thai-Style Green Beans, originally uploaded by Sweet Sugarplums.


This was posted on Paula G on RecipeZaar. She says she modified it from a recipe found in the Summer 2006 edition of Cooking for 2. I've cut the oil in half and used sesame oil instead of the generic oil called for in the recipe.

This isn't the greatest picture. It was taken a few months back with my Olympus C750, which had just 4.0 megapixels. It just didn't take great macros. I've since upgraded to a Canon G7, with 10.0 megapixels, and it's been great for my food photography. That being said, I can't blame the camera anymore if my shots are out of focus a little. I'll have to update this picture the next time I make the dish.

THAI-STYLE GREEN BEANS

2 tablespoons low sodium soy sauce
2 tablespoons fish sauce, or oyster sauce
2 tablespoons reduced-fat peanut butter
1/4 teaspoon red pepper flakes (1/8 to 1/4)
2 tablespoons shallots, minced
2 teaspoons ginger, grated
1 teaspoons sesame oil, 1-2
1 pound green beans, trimmed
Garnishes:
cilantro, chopped
dry roasted peanuts

Combine the soy sauce, oyster or fish sauce, peanut butter and crushed red pepper in a small bowl; set aside.

Rinse the beans and place in a microwave safe dish, cover and cook until crisp tender; approximately 3 to 5 minutes depending on the wattage of your microwave. Remove beans from microwave, rinse in cool water and allow to drain while preparing the sauce.

In a skillet or wok, heat the 1 teaspoon oil add the minced shallot and grated gingerroot. Cook the shallot and ginger for 2 minutes and then add the soy sauce mixture; stirring until the peanut butter is melted and the sauce is smooth.

Once the sauce is thoroughly combined, stir in beans and warm in sauce. Prior to serving sprinkle with chopped cilantro and peanuts if desired.

Per Serving (excluding garnishes): 117 Calories; 5g Fat (38.8% calories from fat); 5g Protein; 14g Carbohydrate; 4g Dietary Fiber; 1mg Cholesterol; 357mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

Friday, February 02, 2007

Spicy Korean-Style Pork Tenderloin Medallions


We've been dealing with a round of colds in the house. Bob's been sick three times in the past two months and just got over the last one a week ago. I wasn't so lucky this time and got caught. I'm not sure if it was just a bad cold or the flu, but I was pretty wiped out for two days and finally started feeling more like myself just today.

The family's had to fend for itself, eating leftovers and fastfood. I decided to celebrate my improved health by fixing one of my favorite new pork dishes. I found this recipe in Fine Cooking Magazine about two months ago and happened to have some tenderloin in the freezer. I like the lean quality of tenderloin, but I've been wanting a recipe that improves the moisture and flavor because of the lack of fat. I love Chinese food and have recently started experimenting with Thai, Indian, and Korean cooking. The combination of vinegar, sugar, garlic and ginger makes a deeply-flavorful marinade. The quick-cooking keeps the meat tender. Original recipe suggests serving the meat over a bed of Thai-style coleslaw.

SPICY KOREAN-STYLE PORK TENDERLOIN MEDALLIONS

Serves 4

1 1/4 lbs pork tenderloin, trimmed of all silverskin, partially frozen
1/3 cup low sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons brown sugar
2 medium garlic cloves, minced
1 1/2 tablespoons minced ginger
1/2 tablespoon sesame oil
2 teaspoons chili sauce, like Sriracha

Cut the pork on the diagonal into 1/2-inch medallions. Set aside.

Mix together marinade ingredients in a ziploc bag. Add the pork medallions. Seal the bag and be sure the meat is evenly coated with the marinade. Marinate for up to 2 hours in the refrigerator or 25 minutes at room temperature, rotating the bag after half the time to keep the meat coated..

Spray a heavy 12” skillet with non-stick spray. Heat over a med-high flame until shimmering hot. Remove the pork from the marinade, shaking off the excess, and transfer the pork to a clean plate. Discard the marinade and add half of the pork medallions to the skillet, spacing them evenly. Cook them without touching until well browned, about 2 minutes. Flip and cook until the pork is just cooked through, about 2 more minutes.

Wipe out the pan if the drippings look too brown and spray the pan again. Add remaining meat and repeat the cooking process.

Serve immediately, sprinkled with cilantro and/or chopped green onions.

Adapted from a recipe in Fine Cooking Magazine #78

Per Serving: 316 Calories; 12g Fat (33.9% calories from fat); 34g Protein; 19g Carbohydrate; 3g Dietary Fiber; 92mg Cholesterol; 1140mg Sodium. Exchanges: 4 1/2 Lean Meat; 2 Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates.