holiday cooking 2012 [two recipes and some photos]

One of the really nice things about an extended at-home vacation is that Hanna and I can eat on our own schedule, which for both of us is more along the brunch-at-ten-late-lunch-at-four-cocoa-before-bed than breakfast at seven, lunch at noon, and dinner at six.

Hanna's parents gave us Rose Elliot's New Complete Vegetarian for Christmas and we've made some lovely and simple recipes from it, like the oatcakes and most recently vegetarian toad-in-a-hole. Toad-in-a-Hole is basically a baked pancake with sausage in, and very simple to make! Elliot's version is as follows:

1. Heat oven to 450 Fahrenheit.

2. Brown vegetarian sausages (we used the Field Roast apple & sage, but any kind would work!) in 1/4 cup of oil (we used olive, but any nut or vegetable oil would work) in a cast iron skillet, remove from the pan and set aside. Leave the remaining oil in the pan for later use.

3. In a mixing bowl or blender, combine:

1 cup white flour
1/2 teaspoon salt
2 eggs
150ml milk
150ml water

Beat until smooth and put in a pitcher (I used a Pyrex measure) or leave in blender for easy pouring.

4. Put skillet with oil into heated oven and let warm until the oil is very hot and just starting to smoke.

5. Pull out the oven rack and pour the batter directly into the pre-heated skillet. Drop the sausages into the pan, distributed as evenly as possible, and close the oven door as quick as you can.

6. Bake for approximately 25 minutes (don't open the door to peek!). Check after 25 minutes and once the top of the pancake is golden brown remove from the oven and serve immediately.

It was just the sort of meal we needed prior to going out on a brisk walk yesterday afternoon to the Chestnut Hill Reservoir and back.

This morning, Christmas Eve, we're having coffee and cinnamon buns while listening to the MPBN broadcast of the Festival of Nine Lessons and Carols from King's College, Cambridge. The buns are inspired by our favorite recipe of Joy the Baker's, her sugar and spice yeast rolls. But this time I did make a few changes that Hanna and I agreed were

• I substituted half whole wheat flour for the 2 1/2 cups white flour in the recipe
• I swapped the amounts of cinnamon and cardamom in the dough, since Hanna and I love cardamom
• Instead of the citrus zest I put in a tablespoon of cocoa powder
• I also added two teaspoons of cocoa powder to the filling
• And instead of butter I used coconut oil in both the dough and filling

In other news, we're forecast to have a couple of inches of snow overnight and into the morning hours of Christmas Day, so hopefully Hanna will have the white Christmas she's yearning for!

Happy Holidays!

Cross-posted at the feminist librarian.

photo blogging: summer breakfast

Fresh strawberries and chocolate-chip muffins with chocolate-coffee sugar on top.

welsh rarebit mac and cheese

What to make when celebrating the end of a two-day migraine? Macaroni and cheese, of course! Here's the recipe for a mac-and-cheese dish I put together on the fly this evening in celebration of actually feeling hungry again.

1. Pre-heat oven to 375 degrees Fahrenheit.

2. In a medium pot, set about a quart of water to boil (for cooking pasta). When the water boils, add about 2 cups of dry pasta and cook until just tender.

3. In a medium saucepan, melt 2 tablespoons of butter and saute one large onion, minced as finely as you can make it.

4. When the onions are going translucent, add 2 tablespoons of your favorite mustard (we used Stonewall Kitchen's cheddar ale mustard; a strong Dijon would also be nice) and about 1/4 tsp of smoked paprika.

5. In a 2-cup pyrex measure, warm 1/2 cup milk in the microwave and stir in 2 teaspoons of cornstarch. Add to onion mixture and stir until mixture begins to thicken.

6. Add remaining cup of milk and about a cup of shredded cheese (we used sharp cheddar). Add salt and pepper to taste.

7. Turn off heat until milk mixture once everything has incorporated, and set aside until pasta is done.

8. Mix pasta and cheese sauce in one of the saucepans and pour into a loaf pan or equivalent oven-safe dish.

9. Sprinkle top with about 1/4 of paprika and bake in oven for 30 minutes.

Enjoy!

two modified savory bread recipes

This weekend, Hanna and I made two of our standard bread recipes -- with slight variation. Mostly due to that thing where we didn't have what the recipe called for in the cupboards, so we had to improvise (that happens a lot!).

1. Goat Cheese Apricot Stilton Biscuits (Joy the Baker). We've long loved this particular drop biscuit recipe, which you make in a cast iron pan in the oven. We happened to be craving biscuits to go with tomato and vegetable soup on Saturday and thought to make these. Except we didn't have goat cheese. We


2. Cheddar, Beer and Mustard Pull-Apart Bread (Smitten Kitchen). So okay, we didn't so much improvise this one as let Smitten Kitchen improvise for us. With some pretty tasty results! In a slight variation, we used whole seed mustard and a cheddar made with caramelized onions. You won't be sorry.

stuff we've been making

As 2011 draws to a close, I thought I'd share a few of the recipes that kept us busy over the holidays. Both Hanna and I had this past week off from work (hooray for slightly anachronistic academic schedules!) so we were able to while away even more time than usual in coffee shops and in the kitchen. Over the past week we've made the following, all of which come highly recommended:

Joy the Baker | Russian Grandmothers' Apple Pie Cake. I didn't actually chill the dough, as recommended, and it came out just fine.

The Way the Cookie Crumbles | Mushroom Farro Soup. Made with barley instead of farro 'cause that's what we had around. And a bit more tomato paste than the recipe calls for. Particularly good as left-overs.

smitten kitchen | cinnamon brown butter breakfast puffs. We just sprinkled cinnamon sugar on the tops of these muffins, rather than rolling them in butter, and thought they came out very tasty all the same.

smitten kitchen | nutmeg maple butter cookies. As it says on the tin. We found these worked best as tiny cookies, since they're basically maple shortbread ... a couple of bites go a long way!

via

And from Hanna's father, a recipe for lentil cakes that we modified into lentil casserole:

Lentil-Curry Casserole


Makes: 8 x 8 baking dish (four to six servings, depending on whether main- or side dish)


1 3/4 cups cooked lentils, any kind
1 medium onion, chopped
1 clove garlic, crushed
olive oil, for frying
1 tsp curry powder
1/2 tsp salt
1/4 tsp pepper
1/4 cup milk
2 eggs
1/3 cup feta, crumbled
1 1/2 cups bread crumbs

1. Heat oven to 350 degrees; lightly oil 8 x 8 glass baking dish and set aside.
2. Saute onion and garlic in olive oil until onions are translucent, add curry powder, salt and pepper.
3. In a medium bowl, combine crumbled feta, lentils, eggs, milk, and 1 cup of breadcrumbs.
4. Add sauteed onion mixture to bowl, stir until well combined.
5. Spoon mixture into baking dish and spread evenly, sprinkle remaining 1/2 cup of breadcrumbs on top.
6. Bake for 35 minutes until edges are browning and casserole is firm to the touch.

The casserole is excellent hot or cold, and stores well for left-overs (we've made it twice now and it packed well for lunch at work.

Kahlua Fudge Sauce

I spent the Saturday before Christmas making this chocolate sauce for Christmas gifts. After four hours I had 40 half pints! Next year I may try this one from Smitten Kitchen http://smittenkitchen.com/2011/12/peppermint-hot-fudge-sauce/

Kahlua Fudge Sauce

1/2 cup granulated sugar

1/3 cup brown sugar

1 cup cocoa powder

Mix these three ingredients in a sauce pan with a whisk.

Add the following:

1 cup heavy cream

1 cup Kahlua or other coffee liqueur

1/2 cup butter

Heat over lowish heat stirring constantly. Once combined I whisk for a while for a smooth consistency. Bring to a hard boil; boil for 2 minutes.

Remove from heat and add:

3 teaspoons vanilla extract

Fill warm jars with sauce. Canning procedure hasn't been necessary; the jars seal themselves mostly. If not, well, that's just more for you.

Chai Rose Cookies

Last May when Hanna and I were in Holland (Mich.) I ordered a drink at lemonjello's that was a chai latte with a shot of rose flavoring. Heaven on earth. The problem is, rose flavoring is a rare offering at coffee shops and not the sort of thing that's easy to find at grocery stores, even a number of our favorite specialty shops here in Boston. But this morning Hanna and I were in Harvard Square for coffee and window shopping + actual shopping and I found rose water at the fabulous Cardullo's. So tonight we decided to make cookies using rose water, and found the following recipe on the Food Network website. We followed it with slight tweaks, so here is the altered version:

Ingredients

2 cups all-purpose flour
2 teaspoons ground ginger
2 teaspoons baking soda
3/4 teaspoon ground cardamom
3/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
1 cup packed dark brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup canola oil
1 tablespoon rosewater

Instructions


Pre-heat oven to 350 degrees Fahrenheit

1) Combine flour and spices in a bowl and set aside.

2) Cream butter and oil and brown sugar, mix in rose water.

3) Add dry ingredients 1/2 cup at a time until fully incorporated. Cookie dough will be crumbly, like a dry pie crust dough.

4) Use hands to form walnut-sized balls of dough and place on a cookie sheet roughly 2 inches apart.

5) Bake for 15 minutes and use spatula to transfer cookies to wire rack for cooling.

Serve with warm milk and/or chai tea.

Maple-Honey Martini

Hanna and I are kicking back and relaxing this evening to watch part one of Ken Burns' Prohibition. What better beverage to pair with dinner, therefore, than something alcoholic? We decided to go with a martini I invented on the fly last weekend:

• 1/3 whiskey
• 1/3 honey liquor
• 1/3 maple syrup
• ice

You know the drill: mix the liquids thoroughly, add an ice cube to chill. Enjoy ... slowly.

And the first half hour of the documentary is pretty promising.

Eggplant Almond Gouda Meatloaf

from back in August, but still more or less accurate

On Sunday our CSA allotment contained two eggplant with which we decided to make dinner. I started with this eggplant meatball recipe from our CSA farm blog, added a few elements from the Moosewood cookbook's eggplant almond enchiladas and improvised liberally with what we had in the kitchen. If I might be allowed to brag a bit, the result was edible and in fact may be replicated in the near future!

INGREDIENTS:

2 small-to-medium eggplant, roasted and mashed (see below)

1 small onion, minced

1 green chile, minced

3 cloves garlic, crushed

1 can tomato paste (4 oz.)

3/4 cup red wine of your choice

1 1/2 cups bread crumbs

1/2 cup almond meal

1 cup grated smoked gouda cheese

3 Tbl olive oil

1 tsp basil

1 tsp fennel seed

1/2 tsp sage

1/2 tsp thyme

salt and pepper to taste

eggplant are essentially rude vegetables

DIRECTIONS:

1. Turn oven to 400 degrees Fahrenheit. Stab eggplant with a knife (as you would a potato) and place on a baking tin. Set to bake for 30 minutes.

2. While the eggplant is roasting, mince the onion, garlic and chile and saute in olive oil. Once onions are translucent add spices, 1/4 cup red wine, and approximately 1/3 of the can of tomato paste. let simmer for about 5 minutes and then turn off the heat. Set aside.

3. In a large mixing bowl, combine bread crumbs, almond meal, and grated cheese. Toss with fingers until mixed.

4. Remove the eggplant from the oven, skin and chop (you may need to let them eggplant cool a bit so you don't burn your fingers!). Put through a blender or food processor with remaining 1/2 cup of red wine to turn the eggplant to mush.

5. Add eggplant mixture and onion mixture to the bread crumbs, almonds, and cheese. Mix with hands to thoroughly combine.

6. Press meatloaf into a buttered glass loaf pan. Use the remaining tomato paste to cover the top of the loaf.

7. Bake at 350 degrees Fahrenheit for 30 minutes. 

8. Slice and enjoy! Also works well as leftovers.

Red Wine Chocolate Cake

Via smitten kitchen.

Hanna requested dessert for this evening, and since I'd been salivating over this recipe all week I decided to go for it. Actually super easy.

butter + sugar + wine = deliciousness

INGREDIENTS:

6 tablespoons butter, softened
3/4 cup brown sugar
1/4 cup white sugar
1 large egg + 1 large egg yolk
3/4 cup red wine, any kind (we used a merlot)
1 teaspoon vanilla
1 generous cup all-purpose flour
1/2 cup cocoa powder
1/8 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon table salt
1/4 generous teaspoon cinnamon

eggs in afternoon sunlight

DIRECTIONS:

Preheat oven to 325; grease 9-inch cake round or 8 x 8 glass baking dish.
1. Cream butter and sugars until smooth.
2. Add egg and beat until smooth.
3. Add wine and vanilla.
4. Combine dry ingredients and then add to liquid about 1/4 cup at a time.
5. Bake 25-30 minutes (until toothpick comes out clean), let cool at least 10 minutes before cutting.

smitten kitchen includes a recipe for marscapone topping which we didn't make but ... yeah. Sounds tasty!

Black Bean Mango Salsa

Sorry for the delay. I know you've all been waiting for the now infamous BBM Salsa.... Quite delicious and probably also good on fish or as a side salad

1 can black beans rinsed and drained

1 cup diced mango chopped the Janet Cook way...

1 roma tomato chopped coarsely, or very tiny, Leigh's strategy.

1/2 cup yellow pepper diced

1/2 cup orange pepper diced

1/4 cup red onion finely diced

1TBS jalapeno minced, with seeds for more heat

1TBS cilantro chopped

2TBS lime juice squeezed

Salt to taste

Next up: canned peaches...

SALSA COMPETITION

Here we (Lyn, Janet, Leigh) are last Saturday dishing up salsa at the Holland Farmer's Market salsa competition. About 16 teams. All different kinds of salsa with varying degrees of burn. The guy next to us, who was wearing hot pepper apron and chef's hat, promoted his entry as "applesauce with a little bite." NOT. Not little. We pitched many, many of those sample cups that his customers couldn't finish because of its vicious hotness. But he won a prize, and we didn't, so ... next year we need to ramp it up.

Most of the kids gave our salsa a big thumbs up, though! I'll get Lyn to post the recipe. It was beautiful, tasty and contained complete protein ... so, healthy too! You could eat it for salad or as an accompaniment for fish or poultry.

Our spiel: "Our salsa speaks for itself."

Corn-Cucumber Tabouli

Here's a recipe I made up last week when we were having some friends over for a Doctor Who night and needed something to go with the crackers and cheese. It turned out so well that we made it again last night.

CORN-CUCUMBER TABOULI

4 ears of corn, steamed and cut from the cob
2 small cucumbers, diced
1 small red onion, diced
1 large tomato, diced
1/4 cup fresh mint, minced
1/4 cup rice vinegar
1 Tbl sugar
1/2 tsp tabasco sauce
salt and pepper to taste

INSTRUCTIONS

Basically, once you've cooked the corn and diced everything, the assembly of this salad involves throwing everything in a bowl and mixing well. If you want the flavors to meld a bit, assembling it earlier in the day helps, and also allows time for the corn to cool. Otherwise, it is also tasty at room temperature!

Maple-Mustard Dressing

Our friend Minerva recently suggested we check out The Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero (2007). It bills itself as the "ultimate vegan cookbook," and although we aren't vegan (honey! cheese! ice cream!) we had such good luck with the vegan cookie book offered by this same pair that our brains just went "what the hell!" and we checked it out of the library. 

So far, one of the winner recipes has been this tasty maple-mustard dressing (p. 93):

3 Tbl maple syrup (maple-agave, agave or honey also works ... but maple syrup!!)

2 Tbl apple cider vinegar

2 Tbl mustard (Dijon is tasty, but choose your favorite)

3 Tbl olive oil (or oil of choice ... you getting the idea?)

salt and pepper to taste

Mix ingredients together and combine well (we've had good luck putting them in a jam jar and shaking with the lid firmly sealed). Store in the fridge; this will keep well for several weeks.  

"Veg Mix": A Recipe from Kevin

Hanna and I just got back from Hanna's parents' home in Maine, where they preside over an abundant vegetable garden and three chickens who provide lovely, lovely eggs (especially, says Hanna, if you feed them comfrey from the plants in front of the house).

Future summer squash.

We eat well and plentifully when we are in Maine, thanks to Hanna's father Kevin who does most of the cooking. And we always come home with bags and boxes filled with vegetables picked straight from the garden and canned goods -- hot pepper jelly, strawberry jam, pickled beets, and more.

A happy hen
(a Buff Orpington, Hanna says).

We have more than one recipe on file from Kevin (the "file" being a blue folder stuffed with bits of paper -- something that deserves a post of its own one of these days!), but I thought I'd share this one with you because it's so good for using up summer veggies. We find that the amounts listed here are roughly good for a two-person meal, with some possibly left over for lunch the next day. Expand as necessary and improvise with the veggies you happen to have around. The scrap of yellow notepaper just describes this as "Veg Mix" though I think technically it did come from a recipe book at one point. We have also been known to call it "that tasty veggie squodge" around here.

Lunch at the Clutterbucks

VEG MIX (BY KEVIN)


2 large carrots, grated
1 large zucchini, grated
1 large onion, diced
2-3 oz feta cheese
1/4 cup white flour
1 tsp cumin
1 tsp curry powder
1 Tbl parsley
Salt and pepper as desired
1 large egg

Instructions:

1. Preheat oven to 400 degrees fahrenheit and use olive oil to grease a 9" glass pie plate or equivalent baking dish.

2. Mix grated carrots, zucchini, onion, and feta in a medium bowl.

3. Mix flour and spices together, then toss with veggies until coated.

4. Whisk egg and then add to veggie mix using hands to thoroughly combine.

5. Press into baking pan and cook for 20-30 minutes until the top begins to look slightly golden and crusty.

6. Serve hot, cut into wedges, as a main or side dish. Reheats beautifully and is also tasty cold.

In Celebration of the Biscuit

Our favorite restaurant for breakfast in Holland is The Biscuit; it's in the neighborhood, lots of interesting choices like Veggie Hash and Spanish Bennies, and of course delicious fresh made biscuits. According to the NYT this week, there has been some debate about how to make the best biscuits (see link) and the NYT has weighed in with a couple of winning recipes using regular flour, levening, a little sugar, milk and butter in one; and cake flour (whaaaa?)in the other. I guess it's the difference between flaky vs crumbly. I vote flaky. In any case, check out the article which also includes a recipe for sausage gravy. Below I have added a Cooking Light recipe for Ham and Cheese "Scones." I say they are more like biscuits and so easy.

Ham and Cheese Biscuits

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 2 teaspoons sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground red pepper
• 3 tablespoons chilled butter, cut into small pieces
• 3/4 cup (3 ounces) shredded reduced-fat extra-sharp cheddar cheese
• 3/4 cup finely chopped 33%-less-sodium ham (about 3 ounces)
• 3/4 cup fat-free buttermilk
• 2 large egg whites
• Cooking spray

Preparation

• Preheat oven to 400°.
• Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, sugar, salt, and pepper in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in cheese and ham. Combine buttermilk and egg whites, stirring with a whisk. Add to flour mixture, stirring just until moist.
• Turn dough out onto a lightly floured surface; knead lightly 4 to 5 times with floured hands. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Cut dough into 8 wedges, cutting into but not through dough. Bake at 400° for 20 minutes or until lightly browned.

Cooking Light
SEPTEMBER 2002

NOT POTATO SALAD . . .

POTATO SALAD.

I've always wanted to do that! Destination of peels and shells: our compost heap. Destination of potato salad: Mark's 60th birthday picnic. No recipe, because it's pretty standard potato salad.

Curry Shakshuka

Last week, beginning on the 4th of July, we has a stretch of HOT, muggy days wherein no one really feels like cooking or eating until about 10pm at night when the sun has gone down. And when one does get hungry, turning on the oven is not advisable.

Because you don't feel like cooking, it's also hard to consider shopping. Especially when you're in the middle of walking the three miles from work home through the late-afternoon urban fug. So on Tuesday night, we improvised with what we had in the fridge and the cupboards ... and came out with this sauteed vegetable curry with poached eggs. I'm calling it "curry shakshuka."

INGREDIENTS:

2 medium zucchini (approx 5" each), chopped
1 large red onion, chopped
2 Tbl. olive oil
1 tsp. crushed garlic (or 1-2 cloves, minced)
1 cup frozen or fresh sweetcorn (I used Trader Joe's roasted for the flavor)
2 veggie burgers, crumbled (optional; for extra protein)
4 eggs
1/2 cup low fat plain yogurt
2 Tbl. curry powder

INSTRUCTIONS:

1. In a large frying pan, saute onions and garlic in olive oil until onions start to go translucent.

2. Add zucchini and saute until zucchini begins to soften

3. Add corn and protein (if desired), stir thoroughly and leave to heat through.

4. Mix yogurt and curry powder thoroughly, adding water as needed to thin the mixture until about the consistency of tomato sauce. Pour into veggies and stir until combined.

5. Add water as necessary to make sure the veggies have plenty of liquid. Crack eggs into the center of the veggies and cover to poach. 5-7 minutes? I'm bad at poached eggs, so go with whatever you usually do! (This is where having enough liquid will help make sure the bottom of the veggie mixture doesn't burn as the eggs cook!)

6. Serve hot ... you may wish for more yogurt (greek style is tasty!) to cut the curry.

It's also tasty as chilled left-overs!

ODE TO TOAST

Beautiful lovely wonderful toast,

You are the best, you are the most.

I eat you for breakfast, I eat you for lunch--

As a snack in between, if I need to munch.

Put on lots of butter, then watch it melt;

I’ve eaten so much I must loosen my belt.

Toast you taste nicer than all the rest;

You are the most, you are the best.

You taste so good with jelly or honey;

You feel so good filling up my tummy.

You taste so much better than regular bread;

Without you to feed me I’d prob’ly be dead.

Beautiful lovely wonderful toast,

You are the best, you are the most.

I like this recipe’s slight sweetness—due to dried fruit. I’ve taken it to a lot of potlucks, and most people like it. The only drawback to the recipe is that you have to make it several hours ahead so the couscous has time to cool off.

CITRUS COUSCOUS SALAD

2 cups fresh orange juice, divided 1 ½-1/2

½ cup water

1 tsp. salt

1 (10-oz.) package of couscous (1 2/3 cups)

½ cup dried apricots, chopped

½ cup currants

2 Tbl. red wine vinegar

1-2 cups chopped seeded cucumber (I like it and use more)

¾ cup chopped green onions

¼ cup chopped fresh mint

1/4 cup fresh lemon juice

3 Tbl. extra virgin olive oil

½ cup coarsely chopped pistachios, served at table

Bring 1 ½ cups orange juice, water and salt to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Place couscous in a large bowl.

Combine ½ cup orange juice, apricots, currants and vinegar in a small saucepan; bring to a boil. Remove from heat; let stand 15 minutes. Drain and discard cooking liquid.

Add apricot mixture, cucumber, onions and mint to couscous. Whisk together lemon juice and olive oil and drizzle over couscous.

Provide chopped pistachios for people to sprinkle on top at table.