My New Love

First, I'd like to admit that I am not what most would consider a "normal" woman. Yes, I certainly enjoy perfume and purses and shoes--especially as gifts--but I have never been disappointed with a gift that relates to the kitchen and/or cooking. One of my most memorable Christmases was the one where every gift from friends, family, and significant other was for the kitchen.  I was estatic. So, with that said, you can imagine my excitement when I bit the bullet and treated myself to a brand new toy for my birthday. It took me two years and lots of research... I bought an electric smoker. The plus to that is no running out of propane part way through and no worries about heat fluctuations and fire flare ups. The downside, you can't use it unprotected if it's raining.

Now, I have to give a few lessons learned from this purchase. One, buy lots of meat. Two, think ahead and use marinades or dry rubs (my preference is the dry rub). Three, make sure you are friends with your neighbors because your entire neighborhood will smell devine and they won't like you much if you're smoking meat every weekend and don't offer some!

So far, I've smoked several racks of ribs, a pork butt, a pork loin, a whole chicken, chicken legs, and a chuck roast. On the line up: salmon, beef jerky, and a lamb roast...maybe not at the same time.

I bought a model that has 4 smoking racks, a meat thermometer, and a remote control. (Insert  Tim Allen "Tool Time Man Laugh" here.) It is programmable up to 250 degrees and many hours (I've only used it to 7 hours so far).  The window in the front allows you to see progress or just act as a tease.  Surprisingly, it only takes about a cup of soaked woodchips to produce a wonderful smokey flavor.  Also included is a moisture tray that will add steam to the smoke so your meat turns out moist and juicy. As a bonus, it also collects a lot of the drippings, making clean up a lot easier. I purchased mine at Sam's Club for just under $300 (and the use of a heafty gift card helped seal the deal!).  It is the Masterbuilt model...pictures attached, because it's just too good not to and you can't get "new smoker smell" from the internet...yet.

At long last, I'm back!

After a difficult summer, filled with challenges and heartbreak, I'm finally ready to resume my posts. As you know, it all began with my carpal tunnel surgery, which put me out of operation for a while. Shortly thereafter, my younger brother was admitted to the hospital with severe back pain. It was a grueling couple of months filled with hope and prayers for a miracle, but by the end of summer, he lost his battle and cancer won. Our family has been devestated by the loss and still struggle today.  During the weeks of uncertainty, we turned to things of comfort--mutual support, the familiar. Not that we felt much like eating, but when we did, it was the "old favorites" that got us through.  While spending as much time as I could with my brother, we would talk about one of our favorite pasttimes--cooking. My brother was a great cook and we could talk for hours about the nuances of a particular recipe or ingredient. One afternoon was spent discussing the many uses of avocado. Growing up in Southern California, avocados were always around, but their use was limited.  I had recently discovered avocado fries and was describing them to him and he wanted so much to try them. Unfortunately, it was something he couldn't eat without great difficulty, so imagination had to suffice.  So, in honor of my brother, I'm going to share this wonderful, easy, decadent treat with you. I hope you take the time to make it and share it with someone you love...

Avocado Fries

1 or 2 large avocados, just ripe
1 beaten egg
Panko
Salt
Vegetable oil, for frying

Heat 2 to 3 inches of oil in a heavy duty pan to 350 degrees.

While the oil is heating, slice avocado in half, remove pit, and slice into long strips. Dip each strip into the beaten egg and then roll into the panko.

Fry a few at a time, being careful not to over-crowd the pan, until just golden. Do not over-cook. You do not want them to turn a dark brown.  Once they have reached the desired color, remove to a plate to drain on a paper towel. Sprinkle with a little salt. Serve hot.

For extra goodness, serve with a sprinkling of fresh lemon juice and Salsa Ranch dressing for dipping. The outside should be crisp and the inside a little like butter!

Just between us...

First, I want to appologize for so few entries of late.  I've been dealing with moderately severe carpal tunnel syndrome for a long time now, and after being on the computer all day at work, getting on the computer at home was just painful and would result in a night of no sleep.  The good news is, I had surgery to correct it about a week and a half ago. While typing with a banaged hand is not ideal, I can mange for short amounts of time. Worse, I've had to resort to a lot of pre-prepped meals! Cooking with your dominant hand out of commission is challenging, at best. One handed baking is next to impossible!

With that said, I would like you to know that I am on the road to recovery and should be able to share some fantastic summer recipes very soon.  The stitches come out next week and it's all downhill from there.  Until then, have a great holiday weekend and unofficial kickoff to summer!

Chocolate Protiferoles

  When asked to bring a dessert for a small dinner party, I toiled over what to make. So many choices! The girls wanted chocolate and suggested brownies. Cake seemed too formal. We were going on a hike in the afternoon and were finishing the evening with some wine and a healthy dinner (our hostess made a wonderful Spanish Salmon with Rice, Asparagus, and Salad!), so I opted for something light, chocolate, and not-too-sweet: Chocolate Protiferoles. They are so easy to make, I wonder why I make them so infrequently!


They are done in two stages: the eggy puffed pastry shell and the light and creamy filling. As I was putting them together, I was reminded of a comment from years ago: “These are better than sex!” (I told my friend she must be doing it wrong if that were the case, but that’s a different tale completely!).

One batch of the Pate Choux will make approximately 48 protiferoles or 18-24 full sized cream puffs. This same recipe can be used for éclairs (the filling will differ, however) or savory cheese puffs (not of the orange-glow variety!). Once added to your repertoire, you will certainly return to this over and over again.

Pate a Choux

Preheat oven to 425*

1 c all purpose flour

1 tsp sugar

1/4 tsp salt

1/2 c water

1/2 c whole milk

6 TBSP (3/4 stick) unsalted butter

4-5 eggs

For egg wash: 1 large egg plus 1 egg yolk

Bring water, milk and butter to a boil in a large saucepan over medium heat. At the boil, remove from heat and add flour, salt, and sugar all at once. Using a sturdy spoon, stir vigorously to combine.

Return to medium heat and stir constantly in figure eights. Cook for at least 4 minutes or until the mixture has a smooth, mashed potato-like appearance.  This helps to break down the starch and devolop the gluten. Remove it from the heat.

Transfer to a standing mixer bowl fitted with paddle attachment.  Mix on low speed for 1-2 minutes or until the dough cools to 180*.  Add 4 or the eggs, one at a time. be sure to let the batter absorb each egg and scrape down the bowl after each egg.  Before adding the last egg, test for consistency.  Pinch off about 1 tsp of dough, hold between your thumb and index finger, pull finger apart, dough should stretch rather than break.  If it breaks, add the last egg.  Mix on low until thoroughly incorporated.  Dough should be be shiny and smooth.  it is now ready to pipe.  To store, cover the surface with plastic wrap and refigerate for up to 2 days.

Place dough in a pastry bag fitted with a 1/2" tip.  Pipe 1-1/2" puffs onto a parchment lined baking sheet. Pat down peaks with your finger dipped in water to smooth out. Cover lightly with egg wash.

Bake at 425* for 10-12 minutes or until the puffs begin to rise, then turn oven down to 350* and rotate the baking sheet.  Cool completely before filling.  Can be frozen for up to 2 weeks.

Chocolate Filling

 adapted from the King Arther Flour 200th Anniversary Cookbook

1/4 c butter, unsalted

2/3 c sugar

2 eggs

2 cups milk

1/3 c flour

1/4 tsp salt

1/2 tsp vanilla

1/2 tsp coffee flavoring

2-3 squares unsweetened or semi-sweet chocolate

Whipped Cream

In a saucepan over very low heat, mix the butter and sugar and cook for 3 minutes. Beat the eggs into 1 3/4 cups milk and slowly add to the butter/sugar mixture, stirring all the time.

Blend the flour with 1/4 cup of milk, add to the hot mixture and cook until thick. Add the chocolate and stir until melted and well blended.  Let cool, and add the salt, vanilla, and coffee. When cold, fold into stiff whipped cream. Pipe into cream puffs.

After all the cream puff shells have been filled, drizzle the tops with melted dark or semi-sweet chocolate. Serve immediately. Refrigerate any leftovers in an airtight container. Often, the chocolate will develop a glossy sheen after refrigerating.

Forbidden Fruit

Growing up, spring was always announced with the pungent aroma of thousands of sweet smelling orange blossoms. Their fragrance would fill the air with such intensity that I felt like I was walking through a perfumery. Everything would smell of neroli—clothes, shoes, hair, skin. It was an exciting time of the year as we, my whole family, knew the arrival of summer and the grand, thick-skinned, juicy navel oranges were coming soon. Walking home from school, their cool dark green leaves would beckon refuge from the unrelenting sun. Hidden within was the prize. Gleaming like gold coins in a pirate’s chest, I was drawn to their glistening flesh. Giving in, I would steal my bounty, hoping not to be betrayed by the rousing of the branches that were sure to give me away. They would almost yell in protest to my actions, but they would soon quiet and I would be far away. Ah, those hot summer days were tempered when that first bit of sweet skin was broken, the encapsulated life force spraying a mist over everything, enticing me with the temptation of what was hidden inside. As I cut open the skin and peeled it away, discarding the fragments haphazardly wherever they may fall, I tried unsuccessfully to withdraw from the mist that both delighted and irritated me. The challenge that made the reward so much sweeter was to peel away the exterior without becoming blinded for life by the escaping oil, all the while being pulled in further by their intoxicating aroma. Hurriedly, I would break apart the golden globe, revealing the treasure. That first taste exploded into an orgasm of the senses. Cool, sweet juices overpowered my tongue, rested on my lips, and ran down my chin. I didn’t care. I only wanted more. With abandon, I would eagerly devour each wonderful segment until the only thing left was fulfillment. I would resolve to licking my lips in search of those last few drops. Satisfied, I would run off to my next adventure until once again I was drawn by the familiar wafting perfume on the gentle evening breeze tempting me to sin once more.

Cookbooks and Coffee Cake

My dear friend, Sarah, has fed my insatiable appetite for cookbooks by loaning me two amazing tomes. The first, The Zuni Café Cookbook, looks amazing though I haven’t taken the steps to try the recipes. I have a list that I’ll have to attack one weekend when I’m able to devote the time to such an endeavor as the recipes are somewhat time intensive. The other book is by Mary and Vincent Price, A Treasury of Great Recipes. Yes, the legendary actor known for his portrayals of all beings dark and mysterious. I was entranced by the culinary variety in this book. Who knew that he and his wife were such gastronomes? Detailing their travels through Europe and the US during the late 1950’s and 60’s, they offer recipes from restaurants around the world as well as recreations of their favorite dishes. Each recipe is accompanied by a memory; each chapter by story. Menus document the origins of many recipes. I spent three days reading the book as if it were a best-selling novel, marking the pages I had to return to. I began to wonder if I had enough Post-Its!

So, Sunday morning, I set out to make one of the many mouth-watering entries that captured my attention. I decided on Coffee Cake.
The recipe is deceptively simple and produces enough coffee cake to satisfy the hunger of an early morning breakfast crowd. One batch will make four 8” cakes (so, at a 2” square per person, that’s 64 pieces!!). There are four varieties with the one recipe: Streusel, Cinnamon, Apple, and Cranberry. I didn’t have cranberries and my daughter was begging for something blueberry, so I took some liberties and changed the one version. I’ll post the original along with my substitutions.


The cakes turn out moist and fairly dense. Somewhat of a cross between a sponge and a pound cake, the texture is substantial enough to be filling but light enough to encourage a second helping. The flavorful variations provide the variety needed for a beautiful display of delights.

Although this is not my usual format, I’m going to write the recipe as it is found in the book.


Breakfast Breads
Makes four 8” square breads

Flour
Baking powder
Salt
Sugar
Shortening or butter
Milk
Eggs

1. In mixing bowl combine: 8 cups sifted all-purpose flour, 4 tablespoons double-acting baking powder, 1 tablespoon salt, and 2 cups sugar.

2. Beat: 3 cups milk and 4 eggs.

3. Stir liquid into flour mixture to make a lumpy batter.

4. Stir in: 2 cups melted shortening or butter.

5. Divide batter into 4 greased 8” square baking pans and bake in a preheated 375*F oven for 25-30 minutes, or until breads test done. Remove from pans to cool on racks. When cool, wrap and freeze. Reheat in moderate 350* oven for 10-15 minutes. Serve warm.



Cinnamon Nut Bread: Sprinkle the batter in one of the pans with: ½ cup brown sugar mixed with ½ cup chopped nut meats and 1 teaspoon cinnamon.

Streusel Bread: Sprinkle the batter in one of the pans with: ½ cup brown sugar mixed with 1 teaspoon cinnamon, 2 tablespoons flour, 2 tablespoons butter, and ½ cup chopped nut meats.

Cranberry Bread: Bring to a boil: 2 cups whole cranberries, 2/3 cups sugar, 1 pinch of salt, 2 tablespoons grated orange rind, and 2 tablespoons orange juice. Simmer for 5 minutes. Turn mixture into bottom of greased 8” square cake pan. Pour one-quarter of the breakfast bread batter over the cranberries and bake. Turn out, cranberry side up, to cool.

Note: This is where I substituted blueberries for the cranberries. I replaced the orange with lemon and followed everything else to the letter. It was DIVINE.

Apple Bread: Generously butter a 9” square cake pan. Sprinkle bottom with: ½ cup sugar and ¼ teaspoon nutmeg. Cover with: 2 cups sliced apples. Pour one-quarter of the breakfast bread batter over the apples and bake. Turn out, apple side up, to cool.

Mushroom Turnovers

 Too long ago, I had a mushroom tart at a local Tapas restaurant, FireFly, and fell in love with it. Since then, I've been on a quest to recreate it and make it my own. I can't say that it's an exact duplicate, but this recipe comes pretty close. Made with flakey puff pastry and a rich and creamy filling, it is delightful. It's light but filling. Normally, I like to make as many things from "scratch" as I can. This recipe "cheats" in that department, but the results are worth it.

Mushroom Turnovers

1 package cremini mushrooms, stems removed, washed and cut small
1 jar mushroom alfredo sauce
1/2 white onion, diced
Butter
Olive Oil
Fresh ground nutmeg
Fresh Pepper

Frozen Puff Pastry

Preheat Oven: 400*

Combine the mushrooms, onions and a few tablespoons of both olive oil and butter in a large skillet. Cook until the mushrooms and onion are tender. Add the alfredo sauce and season with pepper and nutmeg. Remove from heat and set aside.

Cut pastry into squares. Wet the edges and fill 1/2 with a generous tablespoon of mushroom filling. Fold over into triangles and seal the edges, use a fork if necessary to make sure it is a tight seal. Place on a baking sheet lined with parchment or silpat. Coat with a light egg wash, milk, or cooking spray to enhance color.

Bake for 15-20 minutes or until pastry is puffed and golden. Serve hot.
You can use any of the leftover mushroom filling over the hot pastries.