Thursday, November 19, 2009
kefir?
Question for the Whocaresian foodies: anybody know where to buy live (not frozen or dried) kefir grains? I want to start making my own at home and am looking for some live grains to start. I'm not sure which online stores to trust, so I'm hoping I can get some locally. Any ideas?
Friday, October 30, 2009
Breakfast Casserole
My Mama's Breakfast Casserole
(recipe requested this morning)
6-8 slices of white bread
1 lb sausage
1/2 c. shredded Swiss cheese
1/2 c. shredded sharp cheddar
1/2 c. sliced mushrooms
3/4 c. light cream (half & half)
1 1/4 c. milk
1 tsp. Worcestershire sauce
1 tsp. mustard
salt and pepper to taste
6 slightly beaten eggs
Cube bread after removing crusts and line the bottom of greased 9x13 pan. Cook and drain sausage and sprinkle over the bread. Then sprinkle the cheese and mushrooms over the bread and sausage. Add cream and milk to the beaten eggs, stir in the seasonings and beat well (hand beater). Pour egg mixture over the casserole. Refrigerate overnight. Bake at 350 for 35-40 minutes. Enjoy!
(recipe requested this morning)
6-8 slices of white bread
1 lb sausage
1/2 c. shredded Swiss cheese
1/2 c. shredded sharp cheddar
1/2 c. sliced mushrooms
3/4 c. light cream (half & half)
1 1/4 c. milk
1 tsp. Worcestershire sauce
1 tsp. mustard
salt and pepper to taste
6 slightly beaten eggs
Cube bread after removing crusts and line the bottom of greased 9x13 pan. Cook and drain sausage and sprinkle over the bread. Then sprinkle the cheese and mushrooms over the bread and sausage. Add cream and milk to the beaten eggs, stir in the seasonings and beat well (hand beater). Pour egg mixture over the casserole. Refrigerate overnight. Bake at 350 for 35-40 minutes. Enjoy!
Sunday, October 11, 2009
it is so good apple, honey, quark tart
okay. so i had some left over pie dough from making a quiche and there are apples all over in the market. and cheryl told me about the wonders of the quark you can get from the cheese people at the farmer's market. together, they made this amazing tart. i used this recipe as the basis. you should make this. it. is. so. good. you won't regret it.
i didn't use a tart pan or anything. i just made a free-form tart out of the dough i had remaining. this is what it looked like when it was done:
i definitely recommend spreading the cheese gingerly with your fingers. otherwise the crust will tear. oh, and since i used pie crust instead of puff pastry, i partially baked the crust before putting the fillings in.
INGREDIENTS:
1 sheet puff pastry (about 8.5 ounces)
2 small apples (I think I used Cortland, but I really just asked the farmer what type were best for a tart. You would be totally safe using a golden delicious apple, for sure) [i used granny smith--b.]
A little lemon juice
1/3 cup honey
2 tbsp butter, melted (mine was mostly melted)
6 ounces fresh goat cheese (as soft and spreadable as you can find — *not* crumbles)
DIRECTIONS:
1. Preheat the oven to 325 degrees.
2. Core, peel and slice the apples into thin half-moons. Set aside in a bowl with a teaspoon or two of lemon juice, to prevent them from browning.
3. Roll out puff pastry to about 1/4″ thick, so that it covers a 9″ square tart pan. Roll puff pastry onto your rolling pin and lay it down on top of the tart pan. Press the dough into the corners and crevices to create a fluted crust.5. Spread a thin layer of goat cheese over the bottom of the puff pastry in the tart dish. I used my fingers (with very washed hands) to spread it gently, because even a cheese knife risked breaking the puff pastry.
4. Toss the apples with butter and honey to coat evenly. Spread in a uniform layer over the goat cheese.
5. Bake for 30-35 minutes, or until apples are lightly browned and honey is bubbling. Remove, cool for ten minutes, and serve.
Serves about 6 as a first course and dessert, or 12 as hors d’oeuvres.
i didn't use a tart pan or anything. i just made a free-form tart out of the dough i had remaining. this is what it looked like when it was done:
i definitely recommend spreading the cheese gingerly with your fingers. otherwise the crust will tear. oh, and since i used pie crust instead of puff pastry, i partially baked the crust before putting the fillings in.
1 sheet puff pastry (about 8.5 ounces)
2 small apples (I think I used Cortland, but I really just asked the farmer what type were best for a tart. You would be totally safe using a golden delicious apple, for sure) [i used granny smith--b.]
A little lemon juice
1/3 cup honey
2 tbsp butter, melted (mine was mostly melted)
6 ounces fresh goat cheese (as soft and spreadable as you can find — *not* crumbles)
DIRECTIONS:
1. Preheat the oven to 325 degrees.
2. Core, peel and slice the apples into thin half-moons. Set aside in a bowl with a teaspoon or two of lemon juice, to prevent them from browning.
3. Roll out puff pastry to about 1/4″ thick, so that it covers a 9″ square tart pan. Roll puff pastry onto your rolling pin and lay it down on top of the tart pan. Press the dough into the corners and crevices to create a fluted crust.5. Spread a thin layer of goat cheese over the bottom of the puff pastry in the tart dish. I used my fingers (with very washed hands) to spread it gently, because even a cheese knife risked breaking the puff pastry.
4. Toss the apples with butter and honey to coat evenly. Spread in a uniform layer over the goat cheese.
5. Bake for 30-35 minutes, or until apples are lightly browned and honey is bubbling. Remove, cool for ten minutes, and serve.
Serves about 6 as a first course and dessert, or 12 as hors d’oeuvres.
Tuesday, September 15, 2009
Leek and Goat Cheese Tart
I was at La Buvette about a week ago and had a taste of a lovely leek and cheese tart. And then I found leeks at the farmers market. And goat cheese. And so, I had to find a recipe for a tart. This is what I used (with some alterations I've noted). It was tasty warm. I also just found out a few minutes ago that the leftovers (if there are any) are quite nice cold.
Makes 4 servings.
1 12" pie crust (I used one of the ones by pillsbury that you just unroll and make the size you want)
4-5 medium leeks (I had 4 small leeks, so I added one medium onion, thinly sliced)
2 T olive oil
3 T whipping cream
1/2 t salt
1/4 t ground pepper
1 1/2 T chopped fresh tarragon (I didn't have this, so I left it out)
3 oz. crumbled goat cheese
Mine got golden, but not bubbly. And it took more than 20 minutes. In fact, the goat cheese did not really melt. I think that the next time I do this, I'll cream the goat cheese with an egg or with some cream cheese or something and put that on the bottom of the tart and then crumble chunks of goat cheese on top. The flavor of this was great--really rich--but I'd have liked a creamy cheese layer in terms of texture. But that's just me.
Makes 4 servings.
1 12" pie crust (I used one of the ones by pillsbury that you just unroll and make the size you want)
4-5 medium leeks (I had 4 small leeks, so I added one medium onion, thinly sliced)
2 T olive oil
3 T whipping cream
1/2 t salt
1/4 t ground pepper
1 1/2 T chopped fresh tarragon (I didn't have this, so I left it out)
3 oz. crumbled goat cheese
Preparation:
- Unfold piecrust, and roll into a 12-inch circle on a lightly greased baking sheet. Fold outer 2 inches of dough over, and crimp. Prick bottom of crust with a fork. (I rolled the outer edges into a kind of swirly edge. I thought it was prettier than folding and crimping, but to each her own.)
- Bake crust at 425° for 8 to 10 minutes or until lightly browned.
- Remove root, tough outer leaves, and tops from leeks, leaving 2 inches of dark leaves. Thinly slice leeks; rinse well, and drain.
- Sauté leeks in hot oil in a skillet over medium heat 8 to 10 minutes or until tender. (Do not brown.) Stir in cream, salt, and pepper; cook, stirring constantly, 4 to 5 minutes or until slightly thickened. Stir in tarragon.
- Sprinkle 2 ounces (1/2 cup) goat cheese on bottom of crust; top with leek mixture. Sprinkle with remaining cheese.
- Bake at 375° for 18 to 20 minutes or until golden and bubbly.
Mine got golden, but not bubbly. And it took more than 20 minutes. In fact, the goat cheese did not really melt. I think that the next time I do this, I'll cream the goat cheese with an egg or with some cream cheese or something and put that on the bottom of the tart and then crumble chunks of goat cheese on top. The flavor of this was great--really rich--but I'd have liked a creamy cheese layer in terms of texture. But that's just me.
Tuesday, September 1, 2009
Indian Peach and Tomato Chicken
Makes 4 to 6 servings
It may seem like an odd pairing, but the tangy tomato and lime juice, the sweet ripe peaches, the onions, and the hot green chile peppers all balance out, and the spices weave their own special magic in the dish. (The writer's gloss, not mine. I would say: damn tasty!)
6 to 8 quarter-size slices peeled fresh ginger
2 large cloves fresh garlic, peeled
1 to 3 fresh green chile peppers, such as serrano, stemmed
6 large ripe peaches, peeled, pitted, and coarsely chopped
1 large tomato, coarsely chopped
3 tablespoons peanut oil
2 large onions, finely chopped
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon garam masala + 1/4 teaspoon for garnish
1/2 teaspoon coarsely ground black pepper
1 teaspoon salt, or to taste
1 (2 1/2 to 3 pound) chicken, skinned and cut into serving pieces (discard back and wings)
2 teaspoons fresh lime juice
1/2 cup finely chopped fresh cilantro, including soft stems
1.) In a food processor, process together the ginger, garlic, and green chile pepper until minced. Then add the peaches and tomato and process until pureed.
2.) Heat the oil in a large non-stick wok or saucepan over medium-high heat and cook the onions until browned, about 10 minutes. Add the coriander, cumin, 1/2 teaspoon garam masala, black pepper, and salt.
3.) Add the chicken, mix in the pureed peaches and tomato, and cook over high heat the first 5 to 7 minutes, then over medium-low heat until the chicken is tender and most of the juices evaporate and a thick sauce clings to the chicken.
4.) Add the lime juice and 1/4 cup cilantro during the last 5 minutes of cooking. Transfer to a serving dish, garnish with garam masala, and serve.
It may seem like an odd pairing, but the tangy tomato and lime juice, the sweet ripe peaches, the onions, and the hot green chile peppers all balance out, and the spices weave their own special magic in the dish. (The writer's gloss, not mine. I would say: damn tasty!)
6 to 8 quarter-size slices peeled fresh ginger
2 large cloves fresh garlic, peeled
1 to 3 fresh green chile peppers, such as serrano, stemmed
6 large ripe peaches, peeled, pitted, and coarsely chopped
1 large tomato, coarsely chopped
3 tablespoons peanut oil
2 large onions, finely chopped
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon garam masala + 1/4 teaspoon for garnish
1/2 teaspoon coarsely ground black pepper
1 teaspoon salt, or to taste
1 (2 1/2 to 3 pound) chicken, skinned and cut into serving pieces (discard back and wings)
2 teaspoons fresh lime juice
1/2 cup finely chopped fresh cilantro, including soft stems
1.) In a food processor, process together the ginger, garlic, and green chile pepper until minced. Then add the peaches and tomato and process until pureed.
2.) Heat the oil in a large non-stick wok or saucepan over medium-high heat and cook the onions until browned, about 10 minutes. Add the coriander, cumin, 1/2 teaspoon garam masala, black pepper, and salt.
3.) Add the chicken, mix in the pureed peaches and tomato, and cook over high heat the first 5 to 7 minutes, then over medium-low heat until the chicken is tender and most of the juices evaporate and a thick sauce clings to the chicken.
4.) Add the lime juice and 1/4 cup cilantro during the last 5 minutes of cooking. Transfer to a serving dish, garnish with garam masala, and serve.
Monday, August 31, 2009
Coconut Peanut Curry
Recipe slightly modified from From The Whole Foods Market Cookbook
Makes 4 1/2 Cups
1 teaspoon canola oil
1 small red onion, minced
3 cloves garlic, minced (1 1/2 teaspoons)
1-2 serrano pepper (or any hot pepper from the garden), seeded and minced
4 teaspoons minced fresh ginger
4 teaspoons curry powder
4 teaspoons cumin
1 (13.5-ounce) can coconut milk
1/3 cup creamy peanut butter
1/4 cup fresh cilantro, minced
5 teaspoons soy sauce
4 teaspoons honey
1/8 cup lime juice
1/8 cup ketchup
3/4 cup water
Heat canola oil in a saucepan over medium heat. Sauté onion, garlic, serrano pepper, and ginger until onion is translucent. Add curry powder and cumin; sauté over low heat for 1 minute. Add coconut milk, peanut butter, cilantro, soy sauce, honey, lime juice, ketchup, and water. Bring sauce to a boil, whisking often. Reduce the heat; simmer for 10 minutes.
Saute vegetables, meat or tofu (I used eggplant, fresh green beans and beets)in a wok a few minutes with a smidge of oil, then added the cooked sauce and simmer until tender, stirring and adding water occasionally if it gets too thick. I served with basmati rice, which was delicious. I think jasmine rice would be even better.
This is such a good dish to use the cornucopia of vegetables that are available, cheap and yummy right now.
Makes 4 1/2 Cups
1 teaspoon canola oil
1 small red onion, minced
3 cloves garlic, minced (1 1/2 teaspoons)
1-2 serrano pepper (or any hot pepper from the garden), seeded and minced
4 teaspoons minced fresh ginger
4 teaspoons curry powder
4 teaspoons cumin
1 (13.5-ounce) can coconut milk
1/3 cup creamy peanut butter
1/4 cup fresh cilantro, minced
5 teaspoons soy sauce
4 teaspoons honey
1/8 cup lime juice
1/8 cup ketchup
3/4 cup water
Heat canola oil in a saucepan over medium heat. Sauté onion, garlic, serrano pepper, and ginger until onion is translucent. Add curry powder and cumin; sauté over low heat for 1 minute. Add coconut milk, peanut butter, cilantro, soy sauce, honey, lime juice, ketchup, and water. Bring sauce to a boil, whisking often. Reduce the heat; simmer for 10 minutes.
Saute vegetables, meat or tofu (I used eggplant, fresh green beans and beets)in a wok a few minutes with a smidge of oil, then added the cooked sauce and simmer until tender, stirring and adding water occasionally if it gets too thick. I served with basmati rice, which was delicious. I think jasmine rice would be even better.
This is such a good dish to use the cornucopia of vegetables that are available, cheap and yummy right now.
Monday, August 3, 2009
You all would appreciate a good bran muffin recipe, right?
Mix:
3 T. canola oil
2 eggs
2 T. honey and or/molasses
1 c. milk
Mix (in another bowl):
1/2 c. wheat flour
1/2 c. white flour
1 c. bran (I buy in bulk at Whole Paycheck)
3 t. baking powder
pinch salt
1/4 c. sugar
raisins (optional)
Mix wet ingredients and dry ingredients only until combined.
Pour into 12 lined muffin cups. Bake 18 minutes at 425 degrees.
These are not tough at "healthy" tasting-- they are light and yummy. And, rumor has it, they do wonder's for Ben W.'s intestinal tract.
3 T. canola oil
2 eggs
2 T. honey and or/molasses
1 c. milk
Mix (in another bowl):
1/2 c. wheat flour
1/2 c. white flour
1 c. bran (I buy in bulk at Whole Paycheck)
3 t. baking powder
pinch salt
1/4 c. sugar
raisins (optional)
Mix wet ingredients and dry ingredients only until combined.
Pour into 12 lined muffin cups. Bake 18 minutes at 425 degrees.
These are not tough at "healthy" tasting-- they are light and yummy. And, rumor has it, they do wonder's for Ben W.'s intestinal tract.
Subscribe to:
Posts (Atom)
