Hey guys. so I got this new job about a month ago, which is why you haven't seen a new post in about that long.
I forgot how much work it is to work and keep up house.
However, I have probably ten posts that I can put up soon. Just have to do it.
And this job has me working evenings, so not a whole lot of making dinner time, but I will try my best to post at least once a week.
Ah the things we do to pay bills.
more soon, I promise :)
mostly in the kitchen,
Mel
Tuesday, August 3, 2010
Sunday, July 18, 2010
Cornish Game Hens
My initial inspiration for this meal was when I realized that my sister might be in Provo for Thanksgiving and I wanted it to be awesome. So I wanted to try and make my own cranberry sauce. And you cant really just make cranberry sauce.... So I thought back to things my mom has made over the years and remembered her making Cornish Game Hens. So since I somehow forget the fact that you cant get fresh or frozen cranberries in the summer, this meal turned into a night about the Cornish Game Hens. Which is totally cool with me.
Cornish Game Hens are actually more normal than they sound. They aren't game birds, but simply young chickens, hence their small size. The recipe I use here is with rosemary, lemon, and garlic, for two hens.
The most important thing for this recipe is to make sure you have defrosted the hens in time. I pulled mine out of the freezer a little later than I had wanted, and despite them being mostly defrosted, the cavity will not open up completely if it is not defrosted, making it difficult to stuff, which is often part of similar hen recipes.
Preheat the oven to 450 degrees. Rub your two defrosted hens with 1 tablespoon of olive oil. Lightly season with salt and pepper. Cut 1 lemon into wedges, and place 1 wedge and 1 sprig rosemary into each cavity. Cut and peel 12 garlic cloves and arrange in heavy roasting pan around hens. Roast in oven for 25 minutes.
This initial roasting at a high temperature will give the skin a nice brown and crispy texture. A very nice addition to this great dish.
While it roasts, combine 1/3 cup chicken broth, 1/3 cup white wine (or for those of us who don't drink, 1/3 cup water) and 2 tablespoons olive oil and whisk them together. After the roasting is finished, reduce the temperature to 350 degrees and pour mixture over hens. Continue to roast for at least 25 minutes, or more, depending on size of hens. Be sure to baste with the pan juices every 10 minutes. This is very crucial, as it keeps the birds moist as they cook, making for a great final product.
When I made these, it took quite a bit longer than 25 minutes for it to finish cooking. To check for doneness, you want to make sure the juices are running clear, not red at all, and that the internal temperature is 180 degrees when checked with a meat thermometer.
There will be plenty of juices from the broth and the chickens themselves to make gravy, which I did. But I will cover it that in another post about gravy from scratch.
All in all, this dish turned out great. The rosemary, lemon and garlic added a great subtle flavor, and the basting made the meat particularly moist. Cant get any better than that. It was a great thanksgiving meal in July!
Oh! And two Cornish Game Hens I found feeds about 4 people. Enjoy!
Always in the kitchen,
Mel
Cornish Game Hens are actually more normal than they sound. They aren't game birds, but simply young chickens, hence their small size. The recipe I use here is with rosemary, lemon, and garlic, for two hens.
The most important thing for this recipe is to make sure you have defrosted the hens in time. I pulled mine out of the freezer a little later than I had wanted, and despite them being mostly defrosted, the cavity will not open up completely if it is not defrosted, making it difficult to stuff, which is often part of similar hen recipes.
Preheat the oven to 450 degrees. Rub your two defrosted hens with 1 tablespoon of olive oil. Lightly season with salt and pepper. Cut 1 lemon into wedges, and place 1 wedge and 1 sprig rosemary into each cavity. Cut and peel 12 garlic cloves and arrange in heavy roasting pan around hens. Roast in oven for 25 minutes.
While it roasts, combine 1/3 cup chicken broth, 1/3 cup white wine (or for those of us who don't drink, 1/3 cup water) and 2 tablespoons olive oil and whisk them together. After the roasting is finished, reduce the temperature to 350 degrees and pour mixture over hens. Continue to roast for at least 25 minutes, or more, depending on size of hens. Be sure to baste with the pan juices every 10 minutes. This is very crucial, as it keeps the birds moist as they cook, making for a great final product.
When I made these, it took quite a bit longer than 25 minutes for it to finish cooking. To check for doneness, you want to make sure the juices are running clear, not red at all, and that the internal temperature is 180 degrees when checked with a meat thermometer.
There will be plenty of juices from the broth and the chickens themselves to make gravy, which I did. But I will cover it that in another post about gravy from scratch.
All in all, this dish turned out great. The rosemary, lemon and garlic added a great subtle flavor, and the basting made the meat particularly moist. Cant get any better than that. It was a great thanksgiving meal in July!
Oh! And two Cornish Game Hens I found feeds about 4 people. Enjoy!
Always in the kitchen,
Mel
Saturday, July 3, 2010
Favorites: Lemon Meringue Pie
So a few months ago, I had this craving for Lemon Meringue Pie, and since I had not made it before, I thought it would be fun to try for the first time. I lucked out and found this great recipe online.
I really like lemon meringue pie, but always feel like the strong flavor it a little much for a whole piece of pie. So the several times I have made this recipe, I have made them mini, in this awesome pan I have, which I think is for mini muffins.
The recipe calls for just store bought pie dough, but I am a homemade kind of girl. Plus I have this great pie dough recipe that is very flaky and just salty enough to counter the sweetness of any pie.
First I make the pie dough by combining 1 cup flour, and 1/2 tsp salt. Then I cut in 1/3 cup plus 1 tbsp shortening (I prefer not to use butter flavored, rather the plain kind, or whatever you call it :P)
Cut this in using a pastry cutter or two knives. Once the shortening is in pea size shapes, you can begin to add the water. The recipe calls for 2-3 tbsps cold water, but I always gradually add the water in, since it can vary depending on weather or altitude, on how much you may need. It is also very important to start with cold water. This keeps the dough kept together, as adding warm or hot water would only make the shortening softer, making it more difficult to roll out, etc.
Once the dough comes together, it should be the right consistency to roll out. Another reason I love this recipe is that it doesn't have to sit in the fridge. Either roll it out and place in bottom of pie pan, or roll out and cut circles to fit in the mini muffin pan.
Bake at 475 degrees F for at least 5 minutes. Depending on the thickness, it will need more or less time. I have made this recipe a few times, and it still varies how long it takes. I just make sure to watch them carefully. You want them cooked, but not too much, as they will go back in the oven to cook the meringue.
While those cool, I start on the filling. In a saucepan combine 1 1/4 cups sugar, 1/2 cup flour, 1/2 tsp salt, 1 1/2 cups water. Stir it over medium high heat until it comes to a boil. Boil, stirring constantly and vigorously for 1 minute. This is to help get the mixture to the correct consistency. It is best to have a long handled spoon for this part.
Separate 3 eggs. Keep the whites for the meringue. The yolks are for the filling.
This next part is very important. Whisk the egg yolks in a medium sized bowl. Take 1/3 of the boiling mixture and slowly add it to the eggs. The key is to keep the eggs moving while adding the hot mixture. This is called tempering. This technique is used to bring things, often eggs, gradually to a higher temperature. If you were to just put the eggs into the hot mixture, you would have scrambled eggs. And no one wants scrambled eggs in their pie!
So. As you mix the eggs with a whisk, gradually add part of the hot mixture. Don't forget to always keep your whisk moving. By combining them with small amounts, the eggs will gradually come to temperature. Once the first bit is mixed in, add more, until you have added a third of the hot mixture. By then, you can just place all the egg mixture in with the hot mixture and mix together. Oddly enough, Lemon Meringue Pie is yellow because of the egg yolks, not because of the lemon.
Cook this mixture for one more minute at a boil, stirring constantly. Remove from the heat ad add 1 tbsp butter. Both the eggs and the butter help with the thickness and texture of the pie filling. Stir the mixture until the butter is completely melted.
This is the point, where the filling wont change a whole lot after this, so if it seems not thick enough, put it on the stove a little longer and stir constantly while it thickens up.
Take it off the heat and add 1/3 cup lemon juice and the zest from one medium lemon. While it is great to use fresh lemon juice, in my experience, store bought lemon juice is stronger. I also tend to taste the filling after adding the lemon components to get my desired tartness.
Once mixed, place the filling into the pie shells or little shells.
Next is the meringue! One very important thing about meringue... you have to make it right before you use it. Its not something you can make ahead of time, or it will deflate, for lack of a better word.
We will be using the 3 egg whites you separated earlier. Place them in an electric mixer on high, until soft peaks form. With the mixer running, add 1/4 teaspoon of cream of tartar. This helps it hold its shape. Then gradually add 6 tbsp of sugar, one at a time. Beat until stiff peaks form. Beat in the vanilla.
You can either pile it atop the pie, which more people do, or you can pipe it on with a piping bag, like I like to do with the mini pies. Cook in a 350 degree oven for about 12-15 minutes, or until lightly browned. Again keep an eye on it, as you get to your ideal brownness.
I love this recipe. And there are a few great techniques worth knowing how to do. Enjoy!
Always in the kitchen,
Mel
I really like lemon meringue pie, but always feel like the strong flavor it a little much for a whole piece of pie. So the several times I have made this recipe, I have made them mini, in this awesome pan I have, which I think is for mini muffins.
The recipe calls for just store bought pie dough, but I am a homemade kind of girl. Plus I have this great pie dough recipe that is very flaky and just salty enough to counter the sweetness of any pie.
First I make the pie dough by combining 1 cup flour, and 1/2 tsp salt. Then I cut in 1/3 cup plus 1 tbsp shortening (I prefer not to use butter flavored, rather the plain kind, or whatever you call it :P)
Cut this in using a pastry cutter or two knives. Once the shortening is in pea size shapes, you can begin to add the water. The recipe calls for 2-3 tbsps cold water, but I always gradually add the water in, since it can vary depending on weather or altitude, on how much you may need. It is also very important to start with cold water. This keeps the dough kept together, as adding warm or hot water would only make the shortening softer, making it more difficult to roll out, etc.
Once the dough comes together, it should be the right consistency to roll out. Another reason I love this recipe is that it doesn't have to sit in the fridge. Either roll it out and place in bottom of pie pan, or roll out and cut circles to fit in the mini muffin pan.
Bake at 475 degrees F for at least 5 minutes. Depending on the thickness, it will need more or less time. I have made this recipe a few times, and it still varies how long it takes. I just make sure to watch them carefully. You want them cooked, but not too much, as they will go back in the oven to cook the meringue.
While those cool, I start on the filling. In a saucepan combine 1 1/4 cups sugar, 1/2 cup flour, 1/2 tsp salt, 1 1/2 cups water. Stir it over medium high heat until it comes to a boil. Boil, stirring constantly and vigorously for 1 minute. This is to help get the mixture to the correct consistency. It is best to have a long handled spoon for this part.
Separate 3 eggs. Keep the whites for the meringue. The yolks are for the filling.
This next part is very important. Whisk the egg yolks in a medium sized bowl. Take 1/3 of the boiling mixture and slowly add it to the eggs. The key is to keep the eggs moving while adding the hot mixture. This is called tempering. This technique is used to bring things, often eggs, gradually to a higher temperature. If you were to just put the eggs into the hot mixture, you would have scrambled eggs. And no one wants scrambled eggs in their pie!
So. As you mix the eggs with a whisk, gradually add part of the hot mixture. Don't forget to always keep your whisk moving. By combining them with small amounts, the eggs will gradually come to temperature. Once the first bit is mixed in, add more, until you have added a third of the hot mixture. By then, you can just place all the egg mixture in with the hot mixture and mix together. Oddly enough, Lemon Meringue Pie is yellow because of the egg yolks, not because of the lemon.
Cook this mixture for one more minute at a boil, stirring constantly. Remove from the heat ad add 1 tbsp butter. Both the eggs and the butter help with the thickness and texture of the pie filling. Stir the mixture until the butter is completely melted.
This is the point, where the filling wont change a whole lot after this, so if it seems not thick enough, put it on the stove a little longer and stir constantly while it thickens up.
Take it off the heat and add 1/3 cup lemon juice and the zest from one medium lemon. While it is great to use fresh lemon juice, in my experience, store bought lemon juice is stronger. I also tend to taste the filling after adding the lemon components to get my desired tartness.
Once mixed, place the filling into the pie shells or little shells.
Next is the meringue! One very important thing about meringue... you have to make it right before you use it. Its not something you can make ahead of time, or it will deflate, for lack of a better word.
We will be using the 3 egg whites you separated earlier. Place them in an electric mixer on high, until soft peaks form. With the mixer running, add 1/4 teaspoon of cream of tartar. This helps it hold its shape. Then gradually add 6 tbsp of sugar, one at a time. Beat until stiff peaks form. Beat in the vanilla.
You can either pile it atop the pie, which more people do, or you can pipe it on with a piping bag, like I like to do with the mini pies. Cook in a 350 degree oven for about 12-15 minutes, or until lightly browned. Again keep an eye on it, as you get to your ideal brownness.
I love this recipe. And there are a few great techniques worth knowing how to do. Enjoy!
Always in the kitchen,
Mel
Thursday, June 24, 2010
New Creation: Lamb with Polenta
This dish was really an excuse to use two different foods I have been meaning to cook for the first time. They weren't perfect together, but they weren't bad.
Lamb is an interesting thing to cook with. It looks like steak when its raw, but once cooked, its more the color of pork. Its not something I am familiar with, but its been fun to play with it.
Polenta is basically the Italian version of grits, made with yellow cornmeal.
For this dish I rubbed the lamb with Chinese 5 spice, which I have had before at a favorite restaurant. It is a mix of cinnamon, star anise, cloves, fennel seed, and black pepper. its a great comforting blend of flavors.
Once rubbed down, I pan seared the lamb on both sides, then put it in the oven to finish the cooking process. The polenta is cooked simply, in salted water. Once it thickens, you add butter. very simple, and quite creamy.
To plate I just put a spoonful of polenta on the plate and placed a few slices of lamb cut on the bias, and garnished with thyme.
This dish was a nice start to something that could be great.
One thing I am going to play with is the seasoning for the lamb. It was great, but it was very raw, like it needs something to enhance the flavors or round them out. Maybe more of a sauce. And I think the polenta could be great made with something more. For instance with coconut milk. Or something like that. Or mushrooms. Just something more to add another flavor profile. Time to brainstorm. Yay.
While it wasnt a perfect dish, its a great start, that has a lot of potential. Not every meal has to be a masterpiece. this one was just a rough sketch. :)
Always in the kitchen,
Mel
New Favorite: Shrimp Scampi
I thought this dish would be just okay. But I LOOOOOVED it. And so did my husband. Winner in my mind.
The key to this dish is to not overcook the shrimp. They don't take more then a few minutes to cook. When overcooked they are very tough. And that doesn't make for a great dish. Another important part of this dish is to time the pasta right. This dish is insanely good and full of simple and great flavors. Once the shrimp is cooked, the rest goes pretty fast, so its crucial to the dish that everything is prepped before you start cooking.
At first i was kind of skeptical about this, but you start off with both oil and butter in the pan. It creates great flavor in the dish. Once the butter has melted, add the garlic and sautee for one minute and add the shrimp and salt and pepper. Cook until just pink or about 5 minutes. Remove from heat add parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine. Add the pasta and combine.
This dish is fantastic. With a fresh feeling and just a little bit of kick.
Always in the kitchen,
Mel
Monday, June 7, 2010
New Recipe: Peach Cream Tart
I was really excited about this dish. It is full of fresh peaches. And I got to buy a new pan for it :)
It was pretty simple. I mixed up the crust, which consisted of flour, butter and sour cream. Then pressed it into the tart pan and cooked it until it was set, but not brown.
The recipe then called to peel the peaches, but to save time, and in my opinion makes for more fruit, I blanched them and was able to just rub off the skin.
Basically, I just heated up a pot of boiling water, and dropped the peaches in, a few at a time for 5, or 6 seconds for the tough ones. Then plunged them immediately into a ice water bath. And I was able to just rub the skin off.
Once that was done, I sliced them up and arranged them all pretty in a spiral. The filling was pretty simple. It was just eggs yolks, sour cream, flour, and sugar. Once it is beat together, you just pour it over the peaches.
It baked for an hour, and then cooled.
One thing I thought was cool about this recipe, was that there was a glaze for the top, which was just fruit preserves and a little bit of frozen lemonade concentrate. It added alot to the dish.
However, other than that, this dish was quite a disappointment. It called for 6 peaches, and the final dish did not showcase this wonderful fresh fruit that I wanted.
While the sour cream I thought would add a great texture to the crust and filling, and it did to the crust, but what it did to this dish was create an overwhelming sour cream taste.
My question and dilemma:
Is it possible to have the great texture in a dish that sour cream gives it without the distinct flavor it creates? Or is there another ingredient that gives the texture and not taste?
Another interesting thing. I have this great peach cobbler recipe, but it always turns out better when I used canned peaches versus fresh. this was the case with this dish as well. Are fresh peaches not that great cooked? Or are they just better canned? Or only fresh and not cooked?
things to think about.
Always in the kitchen,
Mel
Food Facts: Shallots
Time to play catch up!
Ok. Shallots.
Shallots appear next to the onions and garlic in the grocery store, but according to some it is its own vegetable. As far as I am concerned its really just an onion that is sweet, milder and easier to work with than an onion. "Shallots are much favored by chefs because of their firm texture and sweet, aromatic, yet pungent, flavor." (source: wiki)
Also, they grow just like garlic, with clusters of cloves.
I used them in the Orzo Pasta dish and they complimented the other flavors well, despite being raw. I really enjoy the depth these onions give my dishes.
Word of caution, they can be difficult to find in some grocery stores. Often I can find them by the onions, garlic, potatoes or fresh ginger. If they aren't there, ask a clerk or find a better grocery store.
Yay for new ingredients!
always in the kitchen,
Mel
Subscribe to:
Posts (Atom)