tag:blogger.com,1999:blog-45057927028733349992024-03-14T04:38:16.215-07:00Domesticity NouveauDomesticity Nouveau is about sharing gluten-free, real food, frugal recipes that keep a home running smoothly by utilizing the wisdom from generations of women and the blessings of modern appliances. Recipes are geared toward low carb, gluten free, paleo, primal diet.Domesticity Nouveauhttp://www.blogger.com/profile/18020986414372504049noreply@blogger.comBlogger54125tag:blogger.com,1999:blog-4505792702873334999.post-36592351327423118722011-11-19T20:27:00.000-08:002011-11-19T20:48:05.105-08:00Gluten-Free Bread Recipes ~ Honey Oat and Multi-Grain<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="504" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl3hgLmqJYpIxwhX8c7wW3JC0LuX4ObWp8ficl26MoVmehBkQH40nkfRnHCy7OFrL2pN4p-KeZfydnf17KhGx-mybwXtpoOBrVs2obzXCRYjMW1D31uMVlKD8tgemxrfLSb0S0bic9zSA/s640/esrph05296.jpg" width="640" /></div>Thank goodness for our modern kitchens! Could you imagine having to make a fire and get your oven just-so before you could make some yummy gluten-free bread?! No KitchenAid mixer to do the work that would exhaust your arm!? No dishwasher!??!?! I'm surprised the woman in the photo looks so happy... maybe she has a martini stashed where we can't see...<br />
<br />
This is just another quick post, and unfortunately without pictures to show you how absolutely easy and DEEEE-LICIOUS these gluten-free breads are. I'm sorry there are no pictures, but please trust me that these breads are wonderful!<br />
<br />
I started with the <a href="http://domesticitynouveau.blogspot.com/2011/03/basic-gluten-free-bread.html" target="_blank">basic gluten-free bread</a> recipe and tweaked things to create two breads I had been missing, honey oat and Dave's Killer Bread. I think everyone knows about honey oat bread, but if you have not experienced <a href="http://www.daveskillerbread.com/index.shtml" target="_blank">Dave's Killer Bread</a>... oh, boy are you missing it out! Nuts and seeds, soft and sweet, but not too sweet... heaven! It truly is worth tracking down the ingredients to make the Multi-Grain recipe below. <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBvdjc0Y7xVIlPnjbY6wN73qvenHTeWEw-CJnxp2l0lJyh0oOfAHv65GYvBq8qlpNUL6ToI0R2GYmI9DcATqSXheCTbV4mdTSbIwM00VncvMNNYP7BAE3u8y1sK_4o-eE5vP08rr8KI7Y/s1600/CK0077-01.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBvdjc0Y7xVIlPnjbY6wN73qvenHTeWEw-CJnxp2l0lJyh0oOfAHv65GYvBq8qlpNUL6ToI0R2GYmI9DcATqSXheCTbV4mdTSbIwM00VncvMNNYP7BAE3u8y1sK_4o-eE5vP08rr8KI7Y/s400/CK0077-01.jpg" width="245" /></a></div><span style="font-size: large;"><b>Gluten Free Honey Oat Bread</b></span><br />
1 loaf<br />
<br />
<i>Dry Ingredients</i><br />
1 cup sorghum flour <br />
2/3 cup brown rice flour<br />
1/4 cup gluten free oat flour<br />
1/3 cup tapioca starch<br />
1/2 cup potato starch<br />
1/4 cup gluten free rolled oats<br />
2 teaspoon instant/quick rise yeast (about 1 packet)<br />
1 teaspoon flake kosher salt<br />
2 3/4 teaspoon xanthan gum<br />
<br />
<i>Wet Ingredients</i><br />
2 eggs + 2 egg whites, room temperature<br />
1 cup warm water + 2 Tablespoons<br />
3 Tablespoons melted butter, warm but not hot<br />
3 Tablespoons honey<br />
<br />
<i>Instructions</i><br />
Preheat oven to 350 degrees<br />
<br />
1. Place all dry ingredients in bowl of heavy duty mixer. Using paddle attachment, mix on low speed for 2 minutes to combine.<br />
2. Mix all wet ingredients thoroughly in a separate bowl.<br />
3. Pour wet ingredients into dry ingredients and start mixer on low speed. Mix for a moment and then scrape down sides. Mix on medium high speed for 5 minutes, scraping bowl half way through.<br />
4. While dough is mixing, butter a loaf pan and set aside.<br />
5. When dough is done mixing, scrape into loaf pan. Dough will be soft, very unlike traditional wheat based bread. There is no kneading or additional rising and rest times.<br />
6. Using a spatula, smoosh dough into pan, making sure to get it into the corners. Smooth top with spatula. Cover with a dish towel or greased foil and let rise 30-60 minutes in a warm place (stove top on a cold burner is great) until it reaches the top of the loaf pan. <br />
6. Bake at 350 degrees for 45 minutes. You will know when bread is done when it has a golden brown crust and a hollow sound when tapped.<br />
7. Let rest in loaf pan for 5 minutes, then remove and cool on baking rack. If you let it sit in the pan too long and steam has made the bottom crust soft, you can place back in the oven, out of the loaf pan, for a few minutes to crisp it again.<br />
8. Once completely cooled, store in a sealed container or zip top bag and slice as needed. Storing in the fridge will extend the keeping time of your loaf.<br />
9. Save the heals and any stale portions in the freezer until you have enough to make your own gluten free bread crumbs by whirling in a food processor until desired consistency.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAsRFqtW-W4T1rQ_W2wHgeNq98CeoVAP6WeJVvsjmTU5ts88TFybPkgnMrBIPuLAT9MGKWukTafCCR8fXDJgL3sWub6O96DNlQjZiKTtn-P-yqMyzjvcMLVgm-1vCtz_lKmihBQxpS83M/s1600/A055.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAsRFqtW-W4T1rQ_W2wHgeNq98CeoVAP6WeJVvsjmTU5ts88TFybPkgnMrBIPuLAT9MGKWukTafCCR8fXDJgL3sWub6O96DNlQjZiKTtn-P-yqMyzjvcMLVgm-1vCtz_lKmihBQxpS83M/s320/A055.png" width="209" /></a></div><span style="font-size: large;"><b>Gluten Free Multi-Grain Bread</b></span><br />
1 loaf of the bom-diggity!!<br />
<br />
*Feel free to use whatever seed and nut mixture you prefer. You will need approximately 3/4 cup combined of chopped nuts and seeds for this recipe. <br />
<br />
<i>Dry Ingredients</i><br />
1/2 cup sorghum flour <br />
1/4 cup amaranth flour<br />
1/4 cup teff flour<br />
2/3 cup brown rice flour<br />
1/4 cup gluten free oat flour<br />
1/3 cup tapioca starch<br />
1/2 cup potato starch<br />
1/4 cup gluten free rolled oats<br />
2 teaspoon instant/quick rise yeast <br />
1 teaspoon flake kosher salt<br />
2 3/4 teaspoon xanthan gum<br />
<br />
<i>Wet Ingredients</i><br />
2 eggs + 2 egg whites, room temperature<br />
1 cup warm water + 2 Tablespoons<br />
3 Tablespoons melted butter (warm but not hot) or oil<br />
3 Tablespoons honey, sugar or combination<br />
<br />
*Nut and Seed Mixture<br />
1/4 cup chopped walnuts<br />
1/4 cup raw pumpkin seeds (also called pepitas) <br />
1 Tablespoon sesame seeds<br />
1/2 Tablespoon flax seed<br />
1/2 Tablespoon Amaranth seed<br />
<br />
<i>Instructions</i><br />
Preheat oven to 350 degrees<br />
<br />
1. Place all dry ingredients, along with nut and seed mixture, in bowl of heavy duty mixer. Using paddle attachment, mix on low speed for 2 minutes to combine.<br />
2. Mix all wet ingredients thoroughly in a separate bowl.<br />
3. Pour wet ingredients into dry ingredients and start mixer on low speed. Mix for a moment and then scrape down sides. Mix on medium high speed for 5 minutes, scraping bowl half way through.<br />
4. While dough is mixing, butter a loaf pan and set aside.<br />
5. When dough is done mixing, scrape into loaf pan. Dough will be soft, very unlike traditional wheat based bread. There is no kneading or additional rising and rest times.<br />
6. Using a spatula, smoosh dough into pan, making sure to get it into the corners. Smooth top with spatula. Cover with a dish towel or greased foil and let rise 30-60 minutes in a warm place (stove top on a cold burner is great) until it reaches the top of the loaf pan. <br />
6. Bake at 350 degrees for 45 minutes. You will know when bread is done when it has a golden brown crust and a hollow sound when tapped.<br />
7. Let rest in loaf pan for 5 minutes, then remove and cool on baking rack. If you let it sit in the pan too long and steam has made the bottom crust soft, you can place back in the oven, out of the loaf pan, for a few minutes to crisp it again.<br />
8. Once completely cooled, store in a sealed container or zip top bag and slice as needed. Storing in the fridge will extend the keeping time of your loaf.<br />
9. Save the heals and any stale portions in the freezer until you have enough to make your own gluten free bread crumbs by whirling in a food processor until desired consistency.<br />
<br />
Note: If you like these bread recipes and want to make up a few jars or bags of mix for quicker use in the future, place all dry ingredients in container except for yeast, seeds and nuts; a quart size canning jar works great. Label and add a note with remaining ingredients to be added and instructions for mixing and baking; store in a cool, dry, dark place. The most time consuming part of making gluten free bread is measuring all the ingredients.<br />
<br />
<span style="font-size: large;"><b>Happy Baking!</b> </span>Domesticity Nouveauhttp://www.blogger.com/profile/18020986414372504049noreply@blogger.com1tag:blogger.com,1999:blog-4505792702873334999.post-68170152938381345852011-11-18T19:33:00.000-08:002011-11-18T19:33:47.486-08:00Gluten-Free Cornbread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTcZqCda49-6dRuDLiR4Cg-MC8K1wkq7n92Ju1kDcHvAwLqUeL3P54YHMy8MemYWy95leMFwg1C0RclvqfVmkUHFHBt7ZihUf9Atudl8pXdpXtVwRds9HL6Ui8s3sYwcg5zHe-H07apHg/s1600/cimg5536.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTcZqCda49-6dRuDLiR4Cg-MC8K1wkq7n92Ju1kDcHvAwLqUeL3P54YHMy8MemYWy95leMFwg1C0RclvqfVmkUHFHBt7ZihUf9Atudl8pXdpXtVwRds9HL6Ui8s3sYwcg5zHe-H07apHg/s640/cimg5536.jpg" width="640" /></a></div>Thanksgiving is just around the corner and the questions of stuffing (or is it dressing?) and being gluten-free come about. If you make a bread stuffing, you have lots of good options to make your bread cubes from, like <a href="http://domesticitynouveau.blogspot.com/2011/03/basic-gluten-free-bread.html" target="_blank">this basic gluten-free bread recipe</a>, or some of the store brands which have greatly improved over the years. Finding a good gluten-free cornbread recipe is key if your family makes a cornbread stuffing.<br />
<br />
This cornbread recipe is GREAT! You can see in the photos that it is moist and tender crumbed, what you can't experience is just how darn tasty it is!<br />
<br />
This is a quick post, without the normal Q&A. If you have any questions, please leave a comment and I will get back to you as quickly as I can.<br />
<br />
<span style="font-size: large;"><b>Gluten Free Buttermilk Cornbread</b></span><br />
1 12” cast iron skillet or 9x13 baking dish or 24 muffins<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeBUkM4moDGmyVNgRCQ9JeMd79q66c9gDIVh2NBtjgbXz0NKR_YFkJ4TgV6ETfIDckjH9W7_5Tz5OU-H2xKeiRo9iBoPIkPnx3MHCBBEJZDDiH_VRUplZsWeuJnuLbH54JEK2CpL2kMOg/s1600/cimg5534.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeBUkM4moDGmyVNgRCQ9JeMd79q66c9gDIVh2NBtjgbXz0NKR_YFkJ4TgV6ETfIDckjH9W7_5Tz5OU-H2xKeiRo9iBoPIkPnx3MHCBBEJZDDiH_VRUplZsWeuJnuLbH54JEK2CpL2kMOg/s320/cimg5534.jpg" width="320" /></a></div><i>Dry Ingredients</i><br />
1 1/3 cups <a href="http://domesticitynouveau.blogspot.com/2011/11/gluten-free-flour-blend.html" target="_blank">gluten free flour blend</a> <br />
2/3 cup oat flour<br />
2 cup cornmeal<br />
1/2 to 1 cup sugar or honey, to taste<br />
1 tsp xanthan gum or guar gum<br />
1 tsp baking soda<br />
1 1/2 tsp kosher salt<br />
4 Tbsp buttermilk powder**<br />
<br />
<i>Wet Ingredients</i><br />
1 cup butter, melted and cooled<br />
4 eggs<br />
2 cups water**<br />
<br />
**can use 2 cups buttermilk in place of water and buttermilk powder. Buttermilk powder can be found near the powdered milk in the baking section of your local market. It is super handy to have on hand!<br />
<br />
Directions<br />
Preheat oven to 375 degrees and place cast iron skillet in oven to preheat as well.<br />
<br />
1. Measure all dry ingredients into a large bowl and whisk well to mix.<br />
2. Make sure butter has cooled sufficiently to not cook eggs and mix with eggs and water.<br />
3. Pour wet ingredients into dry ingredients and mix until combined with a few small lumps remaining.<br />
4. Remove cast iron skillet from oven and fill with batter or pour batter into a buttered baking dish or divide batter into muffin cups.<br />
5. Bake cast iron skillet or baking dish for 30-40 minutes; muffins take much less time, start checking at 15-20 minutes. Cornbread is done when toothpick inserted in center comes out clean.<br />
6. Leftovers freeze well. Cool completely, wrap in foil and then place in a zip top bag. This recipe is easily cut in half for a smaller batch.<br />
<br />
Note: If you like this cornbread and want to make up a few jars or bags of mix for quicker use in the future, place all dry ingredients in container, a quart size canning jar works great. Label and add a note with remaining ingredients to be added and instructions for mixing and baking; store in a cool, dry, dark place. <br />
<br />
<span style="font-size: x-large;"><b>Happy Baking!</b></span>Domesticity Nouveauhttp://www.blogger.com/profile/18020986414372504049noreply@blogger.com0tag:blogger.com,1999:blog-4505792702873334999.post-69819020996558699432011-11-18T19:26:00.000-08:002011-11-18T19:30:23.037-08:00Gluten-free Flour Blend<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi75LFd0Move03HO99xC8OhRASzvm5X1A1LpAK1u5ILsXtJr4WVET0Lr_1lWEhg8lHW9M9sh2iVxyvIHNgIXojjfmn-DM16YknUOKMlyCl0pBBARq4hlKYUGCe5fkDu0xRkAU85hVfylyw/s1600/A046.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi75LFd0Move03HO99xC8OhRASzvm5X1A1LpAK1u5ILsXtJr4WVET0Lr_1lWEhg8lHW9M9sh2iVxyvIHNgIXojjfmn-DM16YknUOKMlyCl0pBBARq4hlKYUGCe5fkDu0xRkAU85hVfylyw/s1600/A046.png" /></a></div>It's been a while since I have done any gluten-free baking, but with the holidays coming up, I know a lot of you are looking forward to baking up some gluten-free goodies.<br />
<br />
Finding the right flour mix was a challenge! I tried some that had bean flour in them and they sat like a lump in my tummy and digested just like beans are known to do... that wasn't fun for anyone! Some were grainy and gritty, others were just a bunch of starch that got gummy.<br />
<br />
Somewhere along the journey I stumbled across enough recipes and information to come up with the blend below. It substitutes straight across to *most* baking recipes that call for wheat flour, meaning you can use it cup for cup in your favorite family cookie recipe. Make sure to add in the appropriate amount of xanthan gum or guar gum to mimic the missing gluten.<br />
<br />
The sorghum flour really was the key to having a great gluten-free flour. It is lighter than rice flour and doesn't have the grittiness that rice flour sometimes imparts. It adds a slight hint of sweetness that mimics the sweetness in wheat flours, bringing the flavor closer to what we remember from wheat based goodies. If you want to play around with it in recipes, you can swap it out cup for cup with rice flour. <br />
<br />
No Q&A on this post, just wanted to slap it up for those who are going to need it in the next week! If you have any questions that need an answer, leave me a comment and I'll get back to you as soon as I can! Leave a message at the beep.....<br />
<br />
<br />
<span style="font-size: large;"><b>Gluten Free Flour Mix</b></span><br />
6 cups<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPkCZqOO2ZadNgDx5asp51I8UmrCgCQtMMcdxvwkZa9oIk0DOOS6BDfN-7ANyFROnQOjQjmG_4NHjlcyPfR9IXt9mNrQl5GwuKtrH6VofsiohUi92j4qtBfu-xmuNi-3wsb8YuFcwV7ac/s1600/A118.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="152" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPkCZqOO2ZadNgDx5asp51I8UmrCgCQtMMcdxvwkZa9oIk0DOOS6BDfN-7ANyFROnQOjQjmG_4NHjlcyPfR9IXt9mNrQl5GwuKtrH6VofsiohUi92j4qtBfu-xmuNi-3wsb8YuFcwV7ac/s200/A118.gif" width="200" /></a></div><i>Ingredients</i><br />
1 1/2 cups brown rice flour<br />
2 1/2 cups sorghum flour<br />
1 1/3 cups potato starch<br />
2/3 cup tapioca starch <br />
<br />
<i>Instructions</i><br />
Mix all together thoroughly and store in a cool, dry, dark place such as the freezer or a cupboard away from the stove. Use cup for cup in recipes calling for all purpose flour. You will need to add xanthan gum or guar gum to your recipes to mimic gluten properties for proper baking. Feel free to use white rice flour if you prefer it over the brown rice flour.<br />
<br />
Per 1 cup of gluten free flour used in a recipe:<br />
<br />
Cookies 1/4 teaspoon xanthan gum<br />
Cakes or muffins 1/2 teaspoon xanthan gum<br />
Quick breads 3/4 teaspoon xanthan gum<br />
Yeast breads 1 to 1 1/2 teaspoon xanthan gum<br />
Pizza crust 2 teaspoons xanthan gum<br />
<br />
To make up smaller or larger batches of this mix, I did the hard math and here are the calculations for your ease and pleasure... yeah, I know that was awesome of me!<br />
<br />
<b><u>18 Cups Gluten Free Flour Mix</u></b><br />
4 1/2 cups brown rice flour<br />
7 1/2 cups sorghum flour<br />
4 cups potato starch<br />
2 cups tapioca starch<br />
<br />
<b><u>12 Cups Gluten Free Flour Mix</u></b><br />
3 cups brown rice flour<br />
5 cups sorghum flour<br />
2 2/3 cups potato starch<br />
1 1/3 cups tapioca starch<br />
<br />
<b><u>3 Cups Gluten Free Flour Mix</u></b><br />
3/4 cup brown rice flour<br />
1 1/4 cups sorghum flour<br />
2/3 cup potato starch<br />
1/3 cup tapioca starch<br />
<br />
<b><u>2+ Cups Gluten Free Flour Mix</u></b><br />
1/2 cup brown rice flour<br />
3/4 cup + 2Tbsp sorghum flour<br />
1/2 cup potato starch<br />
1/4 tapioca starch<br />
*(slightly more than 2 cups)<br />
<br />
<b><u>1+ Cup Gluten Free Flour Mix</u></b><br />
1/4 cup brown rice flour<br />
1/2 cup sorghum flour<br />
1/4 cup potato starch<br />
2 Tablespoons tapioca starch<br />
*(slightly more than 1 cup)<br />
<br />
<span style="font-size: x-large;"><b>Happy Baking!! </b></span><br />
<i><b><span style="font-size: large;">Don't forget to stir in the Love!</span></b></i>Domesticity Nouveauhttp://www.blogger.com/profile/18020986414372504049noreply@blogger.com0tag:blogger.com,1999:blog-4505792702873334999.post-70190446623821440622011-11-18T16:29:00.000-08:002011-11-18T18:41:06.276-08:00Spinach Artichoke Dip<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicDG41XifROUMjafTlgpAVctG1u5grs11K-MUaZM6Nj_OC_Q7RVsklwlUk6VJkDdkvPnEeEqOVWrlXw6oZ4X4yonI737TfvK0mmBCoPJFbAiEbExj0FnrPC_y1q11GowP8hfjjtFFHzJ0/s1600/spinach+artichoke+dip+-+page+001_0001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicDG41XifROUMjafTlgpAVctG1u5grs11K-MUaZM6Nj_OC_Q7RVsklwlUk6VJkDdkvPnEeEqOVWrlXw6oZ4X4yonI737TfvK0mmBCoPJFbAiEbExj0FnrPC_y1q11GowP8hfjjtFFHzJ0/s640/spinach+artichoke+dip+-+page+001_0001.jpg" width="640" /></a></div>I love the spicy spinach artichoke dip that Costco sells, but I don’t love all the wonky ingredients. I could get on my soap box and rant about all that, but I know you really want a good recipe instead.<br />
<br />
I looked through many different recipes, broke them down and rebuilt a recipe that suited my cupboard ingredients. The base is very simple and you could easily change out any of the ingredients and customize the flavors to your preferences. Maybe you would prefer caramelized onions and bacon instead of artichokes... mmmmm, bacon....<br />
<br />
I'm looking forward to digging into some more of this cheesy, gooey, loveliness on Thanksgiving! You can easily make this the day ahead, stash it in the fridge and bake it up the next day.... just make sure to let it come to room temperature for about 30 minutes first.<br />
<br />
<span style="font-size: large;"><b>Spinach Artichoke Dip</b></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisb5Cl4JW2EzLeUW8k8J_6UbT_CxyFU9u4Ux-jQhXoveqTqCRi4F6-8KfMrixNGRS3-sF_OBJtaa6l6tlSAophcFm_P_hoFC5bpKerAB9A-1F5H-z3v0BB54AgspKtgQq6FFa_C4jneqY/s1600/cimg7664.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisb5Cl4JW2EzLeUW8k8J_6UbT_CxyFU9u4Ux-jQhXoveqTqCRi4F6-8KfMrixNGRS3-sF_OBJtaa6l6tlSAophcFm_P_hoFC5bpKerAB9A-1F5H-z3v0BB54AgspKtgQq6FFa_C4jneqY/s320/cimg7664.jpg" width="320" /></a><i>Ingredients</i> <br />
1 14 oz can artichoke hearts, drained and chopped<br />
1 10 oz package frozen chopped spinach, thawed and squeezed dry<br />
8 oz package of cream cheese, room temperature<br />
1 cup of mayonnaise<br />
1 cup grated parmesan<br />
1 1/2 cup grated mozzarella or jack<br />
3 cloves garlic, minced<br />
1 4oz can diced green chilis<br />
<br />
<i>Instructions</i><br />
Preheat oven to 350 degrees. Mix all ingredients, except artichokes, together with hand mixer, keeping back a bit of the cheese to sprinkle on top. Once combined, mix in the artichoke hearts with a spoon or rubber spatula. Place in baking dish and top with cheese. Bake at 350 degrees for 25-30 minutes, until bubbling and the cheese on top is browned. <br />
<br />
Here we go with another round of questions...<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoof8GMZJnVaYi_GutqLdTUZ6QF40yXQNHqmMpLIgGiy16lb8rd94NNdZi6zQpAXxTtDmJtrro3AYIrvocCJo-feqJbpC6hzD6YDHII5lzhs0FP6KfPJKKIrEv_GGoclVKyObjw2UE20k/s1600/cimg7655.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoof8GMZJnVaYi_GutqLdTUZ6QF40yXQNHqmMpLIgGiy16lb8rd94NNdZi6zQpAXxTtDmJtrro3AYIrvocCJo-feqJbpC6hzD6YDHII5lzhs0FP6KfPJKKIrEv_GGoclVKyObjw2UE20k/s320/cimg7655.jpg" width="320" /></a></div><u><i>Can I use marinated artichoke hearts or frozen?</i></u><br />
Absolutely. The marinated ‘chokes will carry the flavor of the marinade with them into the dip and that could be really delicious! My grocery market had the plain canned ones on sale, so that is what I went with. When I first made this, I didn’t chop the artichokes and they proved to be too big for a dip, but just fine as a topping for a burger. I have a hard time finding frozen artichokes in my area, but I have seen them before. Make sure they are thawed and well drained if this is the route you take.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMJDziDnO0d8NK4bqXl9BKrs_yqqrDsIay3IqDo9ptIRNGSRU90KRW-a1_EX1Zw3vdXwhxZ1MFco9jT_rmpCaEI4yaH4EW4saVEIGjnX9vUb_QQ9fwoppbd2a7nF983_C-xS20EgG-tnM/s1600/cimg7641.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMJDziDnO0d8NK4bqXl9BKrs_yqqrDsIay3IqDo9ptIRNGSRU90KRW-a1_EX1Zw3vdXwhxZ1MFco9jT_rmpCaEI4yaH4EW4saVEIGjnX9vUb_QQ9fwoppbd2a7nF983_C-xS20EgG-tnM/s320/cimg7641.jpg" width="320" /></a></div><u><i>How do I drain spinach?</i></u><br />
Place the frozen spinach in a sieve to thaw and drain a bit. The easiest way to get the moisture out of the spinach is to squeeze it tightly in your hands. Some people prefer to put the thawed spinach in a clean dish towel and squeeze it tightly. That makes laundry. I don’t like laundry. Squeezing with your hands gets you in touch with your food and your hands wash easily.<br />
<i><u><br />
</u></i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY2WbptxhSkGcCc7cxao7CiSiYE_31wlEZRxNX14Qj_eJvhiCxtSJ91fxozj1sT27Qj9bDYqFvrmvYUJyr1H4CuhXqnqGvsYwaF4aVP4NN72Db2wTpr2mCxKS3SYwJ-bbsqN1eoHzue0c/s1600/cimg7652.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY2WbptxhSkGcCc7cxao7CiSiYE_31wlEZRxNX14Qj_eJvhiCxtSJ91fxozj1sT27Qj9bDYqFvrmvYUJyr1H4CuhXqnqGvsYwaF4aVP4NN72Db2wTpr2mCxKS3SYwJ-bbsqN1eoHzue0c/s320/cimg7652.jpg" width="320" /></a></div><i><u>Do I have to use mayonnaise?</u></i><br />
I saw many recipes that had 50/50 sour cream, mayonnaise base. I didn’t have any sour cream, so I just made a batch of <a href="http://domesticitynouveau.blogspot.com/2011/09/homemade-mayonnaise.html" target="_blank">mayonnaise</a> and called it good. The sour cream would add a nice tang to the dip and I think I will try it the next time I whip this up, which will be for Thanksgiving!<br />
<br />
<i><u>About the parmesan cheese... is it okay if I use the stuff in the green container?</u></i><br />
Of course, your kitchen, your rules. That’s all I had on hand, so I went with it. I know that the real stuff, in shreds or grated would be MUCH better! You have to work with what you have... if you have romano cheese on hand, use that.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg13U7HVfdpEPcT7PQ9oumjjal-fgCQV8SYwuMiXpJXB83qwmPqrpkwg8aTeeMDH3wLwAIluK9nNijS7zqUU92HAYDOycdGZ3s-uAiqPDzhVTkmZf8vnpdYzwdCQ0s6nk4JN_vBBokNbY/s1600/cimg7657.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg13U7HVfdpEPcT7PQ9oumjjal-fgCQV8SYwuMiXpJXB83qwmPqrpkwg8aTeeMDH3wLwAIluK9nNijS7zqUU92HAYDOycdGZ3s-uAiqPDzhVTkmZf8vnpdYzwdCQ0s6nk4JN_vBBokNbY/s320/cimg7657.jpg" width="320" /></a></div><i><u>Which is better, mozzarella or jack?</u></i><br />
It depends on which you prefer, both are mild cheeses that get gooey when heated. You could really spice things up and use some pepper jack cheese or <a href="http://cougarcheese.wsu.edu/DirectionsWEB/webcart_itemBuy.php?itemid=244" target="_blank">Crimson Fire</a> from the WSU cheese heaven. Maybe swap it out for some gorgonzola or bleu cheese or plain ol’ cheddar. Every cheese brings something different to the party. The base is the mayonnaise and cream cheese, everything else is negotiable.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-RmKRQtf9SXBkzpJIfAHSo1Evtke1afoqj81B9N1goDMUJ1ssc0ms9IWgGvPWCea8ZJD911KkTjD4Vq8kL4KDhLYE4kFP9dsetTH_zmTlqn-zEzXewyJV-D6qvOXMA-hcAFfNYWHm9qk/s1600/cimg7650.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-RmKRQtf9SXBkzpJIfAHSo1Evtke1afoqj81B9N1goDMUJ1ssc0ms9IWgGvPWCea8ZJD911KkTjD4Vq8kL4KDhLYE4kFP9dsetTH_zmTlqn-zEzXewyJV-D6qvOXMA-hcAFfNYWHm9qk/s320/cimg7650.jpg" width="320" /></a></div><u><i>I don’t like a lot of spiciness, are green chilis really hot?</i></u><br />
Green chilis are fairly mild. I will be adding in some jalapeno in future recipes because I like more of a kick! Keep in mind that the dairy in the recipe tempers the heat of the peppers a bit. The chilis or peppers are completely optional, feel free to leave them out. You could change things up anyway you like... maybe some cranberries and goat cheese with some walnuts tossed in, or bacon and cheddar, or roasted garlic and bacon, or... <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn-Awgcj8yRfHMeZJPdtBgesnHIpfLYVz9EhB4_pl0uqMsHuQic3CG46MQbbY40zBD8eAL4Uw3CpdDAg278VRqY7HRtWDVsW5OE4OUjTw2LATJj35rQr5Te3HINaAVjewgo6DbwwUpOek/s1600/cimg7659_0001.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn-Awgcj8yRfHMeZJPdtBgesnHIpfLYVz9EhB4_pl0uqMsHuQic3CG46MQbbY40zBD8eAL4Uw3CpdDAg278VRqY7HRtWDVsW5OE4OUjTw2LATJj35rQr5Te3HINaAVjewgo6DbwwUpOek/s320/cimg7659_0001.jpg" width="320" /></a></div><i><u>What size dish do I use?</u></i><br />
I used an 6 cup soufflé dish because it was a brand new gift and I wanted to play with it! An 8x8 baking dish or a loaf pan or a 9” cake pan or 10” pie plate or anything that will hold about 4-6 cups. You could even do this in a slow cooker, just increase the time needed for everything to get all gooey together! The thinner the layer is in the pan, the less time it will need to get all melded together, the deeper the layer the more time. Take a peak part way through the cooking time to see how things are going and adjust accordingly.<br />
<i><u><br />
</u></i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhBp8E7o68Oejb_1xmBUgsM519MsNPJDcXTTrP_3S7JuG_w4pnFnc1Fxi9zUbIWeS_M5Q48tE2FoA9lEyN7KAfd5sJAA1EiXXHoN5AC-VaqCUTPy-WA5f2Z-ApQaEGspgc7D0-ECwpL1k/s1600/cimg7669.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="182" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhBp8E7o68Oejb_1xmBUgsM519MsNPJDcXTTrP_3S7JuG_w4pnFnc1Fxi9zUbIWeS_M5Q48tE2FoA9lEyN7KAfd5sJAA1EiXXHoN5AC-VaqCUTPy-WA5f2Z-ApQaEGspgc7D0-ECwpL1k/s320/cimg7669.jpg" width="320" /></a></div><i><u>What do I serve this with?</u></i><br />
I topped burgers with this delicious, creamy goo and it was MARVELOUS! A vegetable tray would be lovely for those who don’t eat grains. Of course crackers, pita chips, corn chips etc for those who do eat grains. My personal favorite delivery device is a spork... nothing but a spork to interfere with the creamy deliciousness!<br />
<span style="font-size: large;"><b><br />
</b></span><br />
<span style="font-size: large;"><b>Happy Cooking!</b></span>Domesticity Nouveauhttp://www.blogger.com/profile/18020986414372504049noreply@blogger.com4tag:blogger.com,1999:blog-4505792702873334999.post-64362918593663269282011-11-14T14:43:00.000-08:002011-11-14T14:43:49.782-08:00Marinated Mushrooms<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicsLMdkEbzze2AuVeWk3Jphpbr6Ly8ZbvsVW1M4zi2-0AihQzDqLWrTVBpXapS0CEMnLTGKdBk4X-3gXd1WMlADORa_kLm6uwKe6G7bsTCUifGk8uXuz1b_hdwqiC2Qx-rksc3WmqspfA/s1600/marinated+mushrooms+-+page+001_0001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicsLMdkEbzze2AuVeWk3Jphpbr6Ly8ZbvsVW1M4zi2-0AihQzDqLWrTVBpXapS0CEMnLTGKdBk4X-3gXd1WMlADORa_kLm6uwKe6G7bsTCUifGk8uXuz1b_hdwqiC2Qx-rksc3WmqspfA/s640/marinated+mushrooms+-+page+001_0001.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>These wonderful marinated mushrooms would be a welcome appetizer or snack at any party! With the holiday season coming around, it is the perfect time to learn a quick and easy recipe that you can bring to your gatherings. They also make a great topping for salads or a side dish to a steak!<br />
<br />
When I have to travel, I pack a cooler full of fun picnic type foods. It is difficult to be assured that I can find gluten-free foods on the road, so I just eliminate any potential of being ill (or hungry!) on a road trip by planning ahead. It also saves money and is much higher quality!<br />
<br />
I like to try some new sort of treat for each trip and this time I went for marinated mushrooms. They are one of my favorite options at the high priced olive bars and I knew they had to be easy and cheaper to make, so I dug through a bunch of recipes and melded them together.<br />
<br />
The base is oil and vinegar with seasonings and salt. The salt helps draw the moisture out of the ‘shrooms and ups the flavor. Don’t be intimidated by the heavy hand of salt in the recipe, in no way does it create mushroom salt licks! Since the simplicity of this recipe is a vinaigrette dressing, you could potentially use a bottled salad dressing, but the few moments of whipping together a <a href="http://domesticitynouveau.blogspot.com/p/jerf.html" target="_blank">JERF</a> version makes this MARVELOUS!, rather than just good.<br />
<br />
My husband always teases me about all the jars I save, but when I make something as tasty as this, it justifies my jar obsession! The best part of this recipe is it can all be made in one jar (or bowl), leaving you with minimum dishes to wash! I love a lazy recipe. <br />
<span style="font-size: large;"><b><br />
Marinated Mushrooms</b></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg71Q9prSJTXo68MROvjaVMGd0CqYEZJcBEqn3Mwfgei_A05XZ2PYIRqPy5_gNEeVzvEh0WiHbt9q7fe1Na94ehExmEEOMNJY5BnQ9sE-Zc66Ij6XIBhEHBzw_Gq6E0R9A1B2NO4V4AkTg/s1600/cimg7902.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg71Q9prSJTXo68MROvjaVMGd0CqYEZJcBEqn3Mwfgei_A05XZ2PYIRqPy5_gNEeVzvEh0WiHbt9q7fe1Na94ehExmEEOMNJY5BnQ9sE-Zc66Ij6XIBhEHBzw_Gq6E0R9A1B2NO4V4AkTg/s400/cimg7902.jpg" width="376" /></a></div><i>Ingredients</i><br />
1 lb button mushrooms<br />
1 red pepper<br />
2/3 cup olive oil<br />
2 Tbsp balsamic vinegar<br />
2 Tbsp white wine vinegar<br />
1/4 tsp dried lemon zest<br />
1 tsp Italian herbs<br />
1 tsp Aleppo pepper flakes<br />
3 cloves garlic, minced<br />
1 shallot, thinly sliced<br />
1 Tbsp kosher flake salt<br />
Fresh ground pepper<br />
<br />
<i>Instructions</i><br />
Mix all but mushrooms and peppers together. Slice red pepper into bite size strips and if necessary, quarter or halve mushrooms into bite size pieces. Add mushrooms and peppers to marinade, stir (or shake) to get everything covered with goodness and let sit in the refrigerator at least one hour, preferably overnight. <br />
<br />
Questions, questions, who has questions?!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAvHZQmYcYPCToNRghjKeVglHlxjikiqTflZ7Er68KmLnMUgO8eiSWX214jemzDFw_WqotDVNIvGhxhnWbvJJtMOEmgNCoTWbRDZi13W0z_Qe3KjXXmVpGAJcpEFCm9igOWT0x_tOfmGA/s1600/cimg7861_0001.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="376" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAvHZQmYcYPCToNRghjKeVglHlxjikiqTflZ7Er68KmLnMUgO8eiSWX214jemzDFw_WqotDVNIvGhxhnWbvJJtMOEmgNCoTWbRDZi13W0z_Qe3KjXXmVpGAJcpEFCm9igOWT0x_tOfmGA/s400/cimg7861_0001.jpg" width="400" /></a></div><u><i>Do I have to use olive oil?</i></u><br />
Nope, but it is the best option for getting a really good flavor! This is a time to use your good extra virgin olive oil so that the flavor really shines. If you can’t bear to part with 2/3 cups of your good stuff, go half and half with your fancy stuff and your common use oil. You can really use any oil you want, but remember that the flavor is going to greatly influence the end results.<br />
<br />
<i><u>Why two vinegars?</u></i><br />
I like balsamic vinegar. A lot. However, it is a strong flavor and can overwhelm everything else in a dish. To get a good balance of yummy balsamic flavor, I decided to cut the super punch of the balsamic with milder white wine vinegar. You can use any vinegar you would like in the amount of 1/4 cup, but just like the oil, the vinegar is a predominant flavor against the subtle mushrooms. You could even use juice from your jar of pickled peppers. That would really spice things up!<br />
<br />
<u><i>I don’t like red peppers, do I have to use them?</i></u><br />
Of course not! You can use any vegetables you like! Carrots, green beans, asparagus, cauliflower, green peppers Throw in some Kalamata olives or pepperonicis. Cruciferous vegetables like broccoli, cabbage and Brussels spouts will likely impart an unpleasant flavor, so avoid those in the mix. I came across several recipes that even used leftover steamed and roasted veggies in the marinade mix! Talk about changing up your leftovers!<br />
<br />
<u><i>How do I clean mushrooms?</i></u><br />
You can either wipe them clean with a paper towel, rinse them under running water or give them a quick swish in a bowl of water. There is always debate over which way is best. Soaking mushrooms for any length of time in water will effect them, but a quick rinse or swish under water isn't going to make any impact in my experience. I'm cheap, so I don't like to waste my paper towels on mushrooms. I used white mushrooms for this recipe, but crimini should work well, too. I prefer to save the fancy expensive mushrooms for a recipe where they shine... the vinaigrette of marinated mushrooms would overpower the delicate loveliness of some of the more expensive gourmet 'shrooms.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDWvJsnOjNHTeY41S27DQnfQhZ8AHRdz6jfIrVNORv3_nKlb4esgN-xreN-eqjq-iwtYhsn58es6sY1xBxKXcTKhluuw9v0cFiOTomoxjUxGWyLqQjI_ReGGDhjIn4NCJVULAWxT9d4Jo/s1600/cimg7867.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDWvJsnOjNHTeY41S27DQnfQhZ8AHRdz6jfIrVNORv3_nKlb4esgN-xreN-eqjq-iwtYhsn58es6sY1xBxKXcTKhluuw9v0cFiOTomoxjUxGWyLqQjI_ReGGDhjIn4NCJVULAWxT9d4Jo/s400/cimg7867.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just mix it all up in a jar to save doing dishes!</td></tr>
</tbody></table><i><u>What about the seasonings?</u></i><br />
You can season the mix however you prefer. The base is the oil, vinegar and salt. Everything else is going to change up the flavor. Try <a href="http://www.penzeys.com/cgi-bin/penzeys/p-penzeysgreekseas.html" target="_blank">Greek seasoning</a> in place of the <a href="http://www.penzeys.com/cgi-bin/penzeys/p-penzeysitalianherb.html" target="_blank">Italian</a> or maybe some <a href="http://www.penzeys.com/cgi-bin/penzeys/p-penzeysherbesdepro.html" target="_blank">Herbes de Provence</a>. Use <a href="http://www.penzeys.com/cgi-bin/penzeys/p-penzeysorangepeel.html" target="_blank">orange zest</a> in place of lemon zest. Leave out the <a href="http://www.penzeys.com/cgi-bin/penzeys/p-penzeysaleppopepper.html" target="_blank">Aleppo pepper</a>, or make it extra spicy with diced jalapeno instead. Try a 1/4 cup of diced red onion in place of the shallot. There are so many ways to customize this recipe, just keep the oil, vinegar, salt ratio and season as desired.<br />
<br />
<u><i>I don’t have dried lemon zest, how much fresh should I use?</i></u><br />
I adore <a href="http://www.penzeys.com/cgi-bin/penzeys/p-penzeyslemonpeel.html" target="_blank">Penzeys’ dried lemon zest</a>! I never remember to buy lemons at the market and at 10 p.m. the last thing I want to do is run out for a lemon. If you happen to be more on your game than me and have a fresh lemon, you’ll want about a teaspoon of fresh zest.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNTpG053lErlSJ1xie5AWpw9ORqwoyHgO2hkcX24ihD3S2pomQnNokZDIko7b_kgeixvu5puIIVsEi20MDV3w_LFzZFKdjxjkzWVBnwtkeObIyJ1k6kb3PMGpHE42tR0S_7tJ-PTsBtqk/s1600/cimg7870.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNTpG053lErlSJ1xie5AWpw9ORqwoyHgO2hkcX24ihD3S2pomQnNokZDIko7b_kgeixvu5puIIVsEi20MDV3w_LFzZFKdjxjkzWVBnwtkeObIyJ1k6kb3PMGpHE42tR0S_7tJ-PTsBtqk/s400/cimg7870.jpg" width="275" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before marinating overnight<u><i><br />
</i></u></td></tr>
</tbody></table><u><i>Do I have to make it in a jar?</i></u><br />
Of course not! You can make this in any vessel you chose. I just chose a jar because it was handy. I do start the jar out upside down so the marinade gets a chance to make friends with the mushrooms on the top, and then flip it part way through. You can make this in any bowl or dish, giving a stir if needed to get all the 'shrooms a chance to make nice with the lovely flavors of the liquid.<u><i><br />
</i></u><br />
<br />
<u><i>There is a lot less marinade in the jar than my mushrooms. Is that okay?</i></u><br />
As the mushrooms sit for a while, the salt will pull the moisture from them and they will shrink a bit. I put my jar in the refrigerator upside down for a while and then turn it right side up before going to bed. That lets the top mushrooms get a good soaking before the bottom mushrooms get to linger in the lovely juice. As they sit for a while the liquid will increase in volume. Make sure you have a jar with a lid you trust before storing it upside down! No one wants a mess in their fridge! If in doubt, or simply extra cautious, place the jar in a small bowl... just in case.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCLgXD1ZDZHcHs9-EK8_wFpOcmvJQoBlHRRESYYZSITky-6sNMtlf8W2ZQmnS1ue8IYVbasM9knkEFv26HBJWButXPGmczvSMo69I-4JyA3UtLYKcnf7PJt4w8-9z-QmqafQPdXR_PjAY/s1600/cimg7899.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCLgXD1ZDZHcHs9-EK8_wFpOcmvJQoBlHRRESYYZSITky-6sNMtlf8W2ZQmnS1ue8IYVbasM9knkEFv26HBJWButXPGmczvSMo69I-4JyA3UtLYKcnf7PJt4w8-9z-QmqafQPdXR_PjAY/s320/cimg7899.jpg" width="212" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After marinating overnight</td></tr>
</tbody></table><u><i>Now that they have sat, I have A LOT of marinade... what else can I do with it?</i></u><br />
When you serve your mushrooms, drain off the marinade and save it for your next salad. It is now a mushroom and pepper infused Italian vinaigrette dressing! You can add a dollop of Dijon mustard and whisk away till your reach salad dressing heaven. <br />
<br />
<span style="font-size: large;"><b>Happy Marinating! </b></span>Domesticity Nouveauhttp://www.blogger.com/profile/18020986414372504049noreply@blogger.com6tag:blogger.com,1999:blog-4505792702873334999.post-30313510914562322222011-11-09T13:44:00.000-08:002011-11-09T13:44:19.243-08:00Sugar-free, Gluten-free, Teriyaki Jerky and Marinade<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgERXrvr2gTfUPglPBwl8nMVA3gO1QgIQeSWaVCxsUD-hZFTkk9Iom7-DHb62fuzujdPSDB4HYGDX9QnlxpX_yxrxYaQKPNghaLhw1TJI3EUMUskQmFHI4OdK1yg-Awg55wn-ltOFIhH7g/s1600/sugar+free+teriyaki+beef+jerky+-+page+001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgERXrvr2gTfUPglPBwl8nMVA3gO1QgIQeSWaVCxsUD-hZFTkk9Iom7-DHb62fuzujdPSDB4HYGDX9QnlxpX_yxrxYaQKPNghaLhw1TJI3EUMUskQmFHI4OdK1yg-Awg55wn-ltOFIhH7g/s640/sugar+free+teriyaki+beef+jerky+-+page+001.jpg" width="640" /></a></div>Beef jerky has always been one of my favorite snack foods, but trying to find a sugar-free version to buy left me empty handed, hungry, and on the verge of tears. <br />
<br />
Teriyaki has always been one of my husband’s favorite sauces and flavorings, but trying to find it sugar-free left him with an empty bento bowl, hungry, and maybe a little ticked off at my attempts to get us healthy by eliminating sugar from our diets.<br />
<br />
While sugar and honey are commonly used to provide the sweet factor in teriyaki, I went with stevia extract powder. A lot of people do not care for stevia, and I understand. In large quantities it can have a licorice-type back note which is really unflattering to desserts (licorice cheesecake – YUCK!) but in savory dishes and used moderately, that back note disappears or blends in perfectly. Different brands have different expressions of the aftertaste and you may find that you prefer one over another. <br />
<br />
Since my household has been sugar-free for the better part of a year, our palettes have changed. Things I never found to be sweet in the past are almost candy-sweet now, i.e. roasted carrots or cauliflower. If you are just embarking on the sugar-free path, you may find that your experience of sweet will change, too. <br />
<br />
I came up with the recipe to make beef jerky, but when I found myself with more beef strips than would fit in the dehydrator it quickly became apparent that it is also a fabulous recipe for stir-fry marinade!<br />
<br />
<span style="font-size: large;"><b>Sugar-free, Gluten-free, Teriyaki Jerky and Marinade</b></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnPWCC3m7wSB4ifzG1HC2PN6g_AGEMtThyphenhyphenhESexw9EYxjfMRFNcbNr1d0zSBRwUgyUHO1pmp4ZawxeJmmj_jrK7I0eDHaJW66X1ucP75j93VLlNlMJylJILr7GLjK0jEZlgeAVq1m1RU0/s1600/cimg7517.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnPWCC3m7wSB4ifzG1HC2PN6g_AGEMtThyphenhyphenhESexw9EYxjfMRFNcbNr1d0zSBRwUgyUHO1pmp4ZawxeJmmj_jrK7I0eDHaJW66X1ucP75j93VLlNlMJylJILr7GLjK0jEZlgeAVq1m1RU0/s320/cimg7517.jpg" width="320" /></a></div><i>Ingredients</i><br />
4-5# lean beef, sliced 1/8 inch strips<br />
1/4 tsp stevia extract powder<br />
1 1/2 tsp powdered ginger<br />
12 cloves garlic<br />
1/2 medium sweet onion<br />
1 cup tamari<br />
1/2 cup rice vinegar<br />
3/4 tsp kosher flake salt<br />
1/2 tsp liquid smoke (optional)<br />
<br />
<i>Instructions </i><br />
Slice beef and place in zip top bag. Place all other ingredients in food processor and run until onion and garlic are liquefied. Pour marinade over beef strips and place in fridge overnight. Drain marinade from meat and lay strips, without touching, onto dehydrator trays. Dehydrate 8-16 hours until leathery, but not brittle. Store in the fridge or freezer.<br />
<br />
It’s time to play questions!<br />
<br />
<i><u>Can I just use this as a marinade?</u></i><br />
<div class="separator" style="clear: both; text-align: center;"></div>If you aren’t up for making jerky, this makes a fantastic marinade for a teriyaki stir-fry. You can easily cut the recipe in half and use it for any chicken, beef, or pork of your choosing. Because there is no sugar, the sauce will be thinner and less like the sticky glaze that is characteristic of commercial teriyaki, but the flavor will satisfy a craving while keeping you sugar-free.<br />
<u><i><br />
</i></u><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4okzpyE5CWuZrKu7CHqjD-u2maYZpuvdXg7gEw3UnaN26MDkSjvDWVzDdYsY1orkn9keRwtl1bsmr1Sq5enhc9JNPR-GBkLzlaTpIKkcpcE3m6grANtj4tuhaBEi6TXizwK0pnUSMFVc/s1600/A080.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4okzpyE5CWuZrKu7CHqjD-u2maYZpuvdXg7gEw3UnaN26MDkSjvDWVzDdYsY1orkn9keRwtl1bsmr1Sq5enhc9JNPR-GBkLzlaTpIKkcpcE3m6grANtj4tuhaBEi6TXizwK0pnUSMFVc/s1600/A080.png" /></a></div><u><i>What type of beef do you use?</i></u><br />
Any lean cut of beef will work. My local market often has petite sirloin on sale so that is what I commonly use. I freeze (or thaw if pulling from the freezer) until the meat is halfway frozen, not completely solid, but not squishy to make slicing easier. Trim off as much of the fat as you can, it doesn’t dehydrate like the meat and can become rancid in storage. You want to cut with the grain of the meat to get that chewy, stringy jerky texture. As best you can, make all your slices even in thickness so they dehydrate at the same rate. If some are thin and some are thick you run the risk of over drying some pieces to brittle cardboard and under drying the others.<br />
<br />
<u><i>Do I have to use stevia?</i></u><br />
Of course not. Feel free to use whatever sweetener you desire to the equivalent of 1/4 to 1/2 cup sugar. Different sweeteners will impart different flavors to your marinade. Start with less and taste the marinade before it comes in contact with the meat; adjust as necessary, but remember the sweet will concentrate a bit during dehydration.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJCtSjY5v6qflmZpa_hbvNbSh4c9ZeQfdHdw0wc8nCg69tESwrt1nXIWq9ejI-bmeLLWQwehgMrlGraWq35YqoB5PuGQuR4tFX6Soc4K_9LVyiZxxIr9AKglJXZ9rN5OQblzeDRBX7oGI/s1600/cimg7605.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJCtSjY5v6qflmZpa_hbvNbSh4c9ZeQfdHdw0wc8nCg69tESwrt1nXIWq9ejI-bmeLLWQwehgMrlGraWq35YqoB5PuGQuR4tFX6Soc4K_9LVyiZxxIr9AKglJXZ9rN5OQblzeDRBX7oGI/s320/cimg7605.jpg" width="320" /></a></div><i><u>Can I use garlic and/or onion powder?</u></i><br />
Yes, but you might need to add a bit of water, like 1/4 cup to make up for the liquid that the fresh onion contributes. 2 Tbsp garlic powder and 3-4 Tbsp onion powder should translate to the same flavor that the fresh offers. Every manufacturer's potency of garlic and onion powder differs, so you might need to play with it a bit; keeping in mind that like sweet, you can always add, you can’t take it back out.<br />
<br />
<i><u>What is tamari?</u></i><br />
Tamari is a fermented soy product that is almost identical in flavor to soy sauce, without having wheat as an ingredient. Make sure you read your labels, as I have crossed paths with some tamari that contains wheat.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoGGnqNpCwDnQIRQ5t4A__RjR8bNBqinsEyyRwgfYPDlx-NLhhh5CtDI8Z8WZZ6Gyb5Sv3AthfJOstvAh-iNxWIL7bmMImmLsEgbKhg9iKxW-9pceTAq8dEfS-a6ZZUNZIEt71j-MKVU8/s1600/cimg7523.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoGGnqNpCwDnQIRQ5t4A__RjR8bNBqinsEyyRwgfYPDlx-NLhhh5CtDI8Z8WZZ6Gyb5Sv3AthfJOstvAh-iNxWIL7bmMImmLsEgbKhg9iKxW-9pceTAq8dEfS-a6ZZUNZIEt71j-MKVU8/s320/cimg7523.jpg" width="320" /></a></div><i><u>What kind of dehydrator do you use?</u></i><br />
I use a 12 year old Magic Chef dehydrator. Yeah, it is kind of ghetto and cheap, but it works GREAT! There are a <a href="http://www.amazon.com/s/ref=nb_sb_ss_c_1_4?url=search-alias%3Dappliances&field-keywords=dehydrator&sprefix=dehydrator" target="_blank">variety of models</a> on the market that range from reasonably priced to needing to take out a second mortgage on your house. Each and every one will operate slightly different, and when combined with the humidity of your house and thickness of your beef slices, the time needed to create your meat leather is going to vary widely. I rotate my trays part way through the process, but I don’t think it is necessary; I just can’t help but fuss. You can also dehydrate in your oven at 150 degrees for 8-16 hours. Place your strips of beef across wire racks on cookie sheets and then into the oven.<br />
<br />
<i><u>How do I know when it is done?</u></i><br />
If it is floppy, it is not done. If it cracks like a corn chip, it is overdone. Inevitably some of your slices will be thinner or thicker than others, so you might need to pull some of the thinner slices before the thicker slices are done. You are shooting for flexible and leathery strips. After it all sits for a day or so in a zip top bag, the moisture tends to even out and some of the strips that maybe got a little too dry will steal some moisture from the others and improve in texture. If after resting for a day, any of the jerky seems underdone, place back in the dehydrator and continue to dry. With experience and practice you’ll get to know your dehydrator/oven and how long it takes to get the perfect leathery jerky.<br />
<br />
<u><i>How do I store the jerky?</i></u><br />
Although jerky should be just fine in a closed container on the counter, I prefer to keep mine in the fridge and freezer just to add an extra ounce of prevention. Remember that this is a <a href="http://domesticitynouveau.blogspot.com/p/jerf.html" target="_blank">JERF</a> food product and since it isn’t full of all the chemicals and preservatives that grocery market jerky has, it is subject to eventual spoilage. The sodium in the tamari and salt greatly help with preventing nasty bacteria, but be smart about your food: if it smells bad or gets slimy or moldy, pitch it to the curb. Jerky seldom sticks around very long in our house, a couple of weeks at the most, so I can’t tell you precisely how long you can expect it to last, but I suspect you will gobble it all up before you even have to question if it is still good!<br />
<br />
<span style="font-size: large;"><b>Happy Dehydrating! </b></span>Domesticity Nouveauhttp://www.blogger.com/profile/18020986414372504049noreply@blogger.com1tag:blogger.com,1999:blog-4505792702873334999.post-86973903677159115412011-11-04T19:30:00.000-07:002011-11-04T19:30:31.992-07:00Spiced Chocolate Pumpkin Custard<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRNeSXFXujxBzBmebWJbiPViM0mOr9oO7HzZLwNXRSwfYFdjCp8e9cMtEPUUVwV7X_4jspSOPaghUXlhjZMCdz4Kt8RGYdqkXMxzv0MWMHV6uKS3soty2b3fnyDWExYFyvr3LLrQsI0zo/s1600/spiced+chocolate+pumpkin+custard+-+page+001_0001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRNeSXFXujxBzBmebWJbiPViM0mOr9oO7HzZLwNXRSwfYFdjCp8e9cMtEPUUVwV7X_4jspSOPaghUXlhjZMCdz4Kt8RGYdqkXMxzv0MWMHV6uKS3soty2b3fnyDWExYFyvr3LLrQsI0zo/s640/spiced+chocolate+pumpkin+custard+-+page+001_0001.jpg" width="640" /></a></div>After a few days of <a href="http://domesticitynouveau.blogspot.com/2011/11/pumpkin-custard.html" target="_blank">pumpkin custard</a>, I was wanting chocolate pudding. Good Chocolate pudding. Not just a “healthy” attempt at chocolate pudding.<br />
<br />
I really didn’t want to disrupt my lazy and create something new, so I worked with what was already great, the pumpkin custard recipe. I was hoping that chocolate was a strong enough flavor to dominate the pumpkin and coconut. Thankfully it is! I was worried that this would be a strange combo, but it is surprisingly perfectly chocolaty... mmmmmmmmm, chocolate, mmmmmmmm....<br />
<span style="font-size: large;"><b><br />
Spiced Chocolate Pumpkin Custard</b></span><br />
<b>Sugar-free, Dairy-free, Gluten-free</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBT9bQAYTIiej7benyP8gNgZio1Eu4Yi_cxyYlw3vDBGlONhV9YSbIj2o8mnvSEWKIzC_vE_hH7LZcoUgiomkZkWTBNmThYjB1uRy-cefv3DsVG1-IcAcZJf6t7tF-h7XALQXqOwAh6NU/s1600/cimg7759.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBT9bQAYTIiej7benyP8gNgZio1Eu4Yi_cxyYlw3vDBGlONhV9YSbIj2o8mnvSEWKIzC_vE_hH7LZcoUgiomkZkWTBNmThYjB1uRy-cefv3DsVG1-IcAcZJf6t7tF-h7XALQXqOwAh6NU/s400/cimg7759.jpg" width="400" /></a></div><br />
<i>Ingredients </i> <br />
1/3 cup cocoa powder<br />
1 tsp cinnamon<br />
1 tsp kosher flake salt<br />
3/8 tsp stevia extract powder<br />
1 tsp vanilla<br />
2 eggs<br />
15 oz can pumpkin puree<br />
14 oz can coconut milk<br />
Optional: pinch of ground chipotle<br />
<br />
<i>Instructions</i> <br />
Preheat oven to 350 degrees. Mix cocoa powder, cinnamon, salt, stevia powder, and chipotle if using, in small dish, set aside. Beat eggs and vanilla in large bowl, stir in pumpkin and spices. Stir in coconut milk. Place Six 4oz ramekins, lightly greased with coconut oil, in baking dish and fill with custard mix. Pour 1 inch boiling water into baking dish around ramekins and bake at 350 degrees for 25 minutes, until still a bit wobbly in the center. Remove from oven and immediately take out of the water bath and set on a rack to cool. Serve warm or chilled, with or without a dusting of cinnamon.<br />
<br />
I’m going to refer you to the original <a href="http://domesticitynouveau.blogspot.com/2011/11/pumpkin-custard.html" target="_blank">Pumpkin Custard</a> post for the majority of today’s questions and answers, but there are a few points that deserve attention...<br />
<br />
The original recipe I came up with mimicked a pumpkin pie recipe in starting at one oven temperature and then reducing to a lower temperature part way through cooking. This is WAY too complicated for this lazy cook, so I took a gamble and went for one temperature for the entire cooking time. The gamble paid out and this is soooo much easier! <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK8RhU_4DI7OscbCtRy-b0RV8TZmtFFlMcCrh3Zq-7Fb_sFdwUpolU1yr7IaNtiIeJwDWWuG2LREX28AfyY0LHFnvnHmL1MpR9TvoEUUodfOYSVeh7wZbNGfFiJiYywSYnoOttrvBFzxQ/s1600/cimg7753.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK8RhU_4DI7OscbCtRy-b0RV8TZmtFFlMcCrh3Zq-7Fb_sFdwUpolU1yr7IaNtiIeJwDWWuG2LREX28AfyY0LHFnvnHmL1MpR9TvoEUUodfOYSVeh7wZbNGfFiJiYywSYnoOttrvBFzxQ/s400/cimg7753.jpg" width="398" /></a></div>I boosted the stevia just a wee bit to accommodate for the bitterness of cocoa powder. Combined with the natural sweetness of the coconut milk and pumpkin there is a perfect balance. Of course, we don’t eat a lot of sweet foods and haven’t had sugar for most of this year, so our palettes may be different than those that are accustomed to a lot of sweet. If you are using an alternative sweetener, such as honey or sugar or maple syrup, etc, you will want to start with 1/3 cup, taste and adjust as needed.<br />
<br />
I’m thinking next I might switch this chocolate version up a bit with orange extract or zest, or maybe some almond extract and toasted almond slivers, or maybe some fresh raspberries, or.... so many chocolate possibilities!<br />
<br />
<span style="font-size: large;"><b>Happy Cooking!</b></span>Domesticity Nouveauhttp://www.blogger.com/profile/18020986414372504049noreply@blogger.com5tag:blogger.com,1999:blog-4505792702873334999.post-73538630846482181222011-11-02T12:24:00.000-07:002011-11-05T19:42:58.064-07:00Pumpkin Custard<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMjCRrFQzcBuDN5m7KtLpjAXg30TbOpJydRgOc_whooj7IXmu1O18Y0V7vJDa72Hc5XMsjRWQXpGEhrLz8FSLMLOgElZSO3JqTjT2ETxRhW1E06PpJ3jhVLnvtXdX8fKqCbsjKsWIdfnc/s1600/pumpkin+custard+-+page+002_0001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMjCRrFQzcBuDN5m7KtLpjAXg30TbOpJydRgOc_whooj7IXmu1O18Y0V7vJDa72Hc5XMsjRWQXpGEhrLz8FSLMLOgElZSO3JqTjT2ETxRhW1E06PpJ3jhVLnvtXdX8fKqCbsjKsWIdfnc/s640/pumpkin+custard+-+page+002_0001.jpg" width="640" /></a></div><br />
<b><br />
</b><br />
<b>Dairy-free, Gluten-free, Sugar-free Pumpkin Custard</b><br />
<br />
I have been craving pumpkin pie lately, but really didn’t want to go to the effort of trying recipes for grain free crusts, being the lazy cook that I am. And really, it was a yearning for the filling that I wanted to satiate, not some need to replicate pie dough. <br />
<br />
I wanted that traditional pumpkin pie flavor, nothing fancy and ‘gourmet’, just good ol’ pumpkin pie. My family has always used the Libby’s brand pumpkin pie filling, so I went to <a href="http://www.verybestbaking.com/recipes/18470/LIBBYS-Famous-Pumpkin-Pie/detail.aspx" target="_blank">their recipe</a>, tweaked things a bit to fit our dietary desires and below are the results.<br />
<br />
I am in pumpkin pie heaven and I hope you are, too... get out your sporks and dig in!<br />
<b><br />
<span style="font-size: large;">Pumpkin Custard</span><br />
Sugar-free, Dairy-free, Gluten-free</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_nbZQMkPxNB9gLH6hnqbihXxmoM8t52PpJ7ZH5YHPR1P7X4fymzd53rwSD7vGbq1jvMN4Elie0X7XQwGg0ULU7oUoQNlgZ5AsoltIVb3Wp7bRg6rUmrtHTZ1oTP1lroeClaQgTquLfMQ/s1600/cimg7648.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_nbZQMkPxNB9gLH6hnqbihXxmoM8t52PpJ7ZH5YHPR1P7X4fymzd53rwSD7vGbq1jvMN4Elie0X7XQwGg0ULU7oUoQNlgZ5AsoltIVb3Wp7bRg6rUmrtHTZ1oTP1lroeClaQgTquLfMQ/s400/cimg7648.jpg" width="400" /></a><i>Ingredients</i><br />
1/4 tsp stevia powder<br />
1 1/2 tsp cinnamon<br />
3/4 tsp ground ginger<br />
1/4 tsp ground cloves<br />
1/8 tsp fresh grated nutmeg<br />
1 tsp kosher flake salt<br />
2 large eggs<br />
15 oz can pumpkin purée<br />
14 oz can coconut milk<br />
<br />
<br />
<i>Instructions</i><br />
Preheat oven to 425 degrees. Mix stevia, salt & spices in small dish, set aside. Beat eggs in large bowl, stir in pumpkin and spices. Stir in coconut milk. Place Six 4oz ramekins, lightly greased with coconut oil, in baking dish and fill with custard mix. Pour 1 inch boiling water into baking dish around ramekins and bake at 425 for 10 minutes. Reduce heat to 350 bake 15-20 minutes, until still a bit wobbly in the center. Turn oven off, crack door and let rest 5 minutes. Remove from oven and immediately take out of the water bath and set on a rack to cool. Serve warm or chilled, with or without whipped cream.<br />
<br />
(11/5/2011 edit: Check out the <a href="http://domesticitynouveau.blogspot.com/2011/11/spiced-chocolate-pumpkin-custard.html" target="_blank">Spiced Chocolate Version</a> and alternative baking method!) <br />
<br />
Here we go with another round of Q and A...<br />
<br />
<u><i>I don’t have stevia powder, can I use something else?</i></u><br />
You can use whatever sweetener of choice you would desire in the amount you desire. The original recipe from Libby’s called for 3/4 cup sugar. The 1/4 tsp of <a href="http://www.amazon.com/Pure-Stevia-Extract-Powder-3-5/dp/B000VRSR84/ref=sr_1_1?ie=UTF8&qid=1320261450&sr=8-1" target="_blank">stevia powder</a> is equivalent to about 1/4 to 1/3 cup of sugar in sweetness. Feel free to use sugar, honey, agave syrup, maple syrup, etc from 1/4 to 3/4 cups. The coconut milk has quite a bit of sweetness to it, which is why I was able to cut back on how much sweetness needed to be added.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0aa5WLkaBFGn62Tb45xfuM7naGUd6lmUxq188AuHdn1Ggde_JiqVXcXzUfP_0yQTcE5z4kqvKJ5VxpVFQS-wV6vlTrVbKTA5Vp2EDYXPc0Mq1KZ8JRVGzSpxyUdZT2ByvLsGC-lK4JMo/s1600/cimg7611.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0aa5WLkaBFGn62Tb45xfuM7naGUd6lmUxq188AuHdn1Ggde_JiqVXcXzUfP_0yQTcE5z4kqvKJ5VxpVFQS-wV6vlTrVbKTA5Vp2EDYXPc0Mq1KZ8JRVGzSpxyUdZT2ByvLsGC-lK4JMo/s320/cimg7611.jpg" width="320" /></a></div><i><u>Can I just use pumpkin pie spice instead of the spices listed?</u></i><br />
Sure, that would be much easier! You will need 2 1/2 tsp of pumpkin pie spice instead of the individually listed spices. Libby’s recipe doesn’t call for nutmeg, but I thought a little bit would add a nice touch. Freshly grated nutmeg tastes quite different than ground nutmeg from the jar. You don’t need a fancy nutmeg grating contraption, simply use a microplane to grate however much you desire from the whole nutmegs. Whole nutmegs keep for a very long time compared to ground nutmeg.<br />
<br />
<i><u>I don’t have kosher flake salt, can I use table salt?</u></i><br />
Of course you can, just cut the measurement to 1/2 tsp salt.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_gkM2chYG5aluHD_SaDwtMAHozScYYvOR3LldLGUYHwJhJWiSAs76d4-B8y11y_UdEeRy_2VTKzuylg9cfI5Mb2o2k7SRU38i6x4eRkVTQBKSIIup-vYGPqqbfjovAsOW2CD-p0jsymQ/s1600/cimg7621.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_gkM2chYG5aluHD_SaDwtMAHozScYYvOR3LldLGUYHwJhJWiSAs76d4-B8y11y_UdEeRy_2VTKzuylg9cfI5Mb2o2k7SRU38i6x4eRkVTQBKSIIup-vYGPqqbfjovAsOW2CD-p0jsymQ/s320/cimg7621.jpg" width="320" /></a></div><i><u>I don’t have a mixer, can I do this by hand?</u></i><br />
You sure can. I hadn’t used Betsy (my Kitchenaid mixer) in a while. It was probably a bit of overkill in the power tool department for this recipe, but I missed her. The coconut milk doesn’t mix in quite as easily as the original recipe's choice of condensed milk, but that just means you get more of a workout whisking it in.<br />
<br />
<i><u>Won’t this taste like coconut because of all that coconut milk?</u></i><br />
Surprisingly not! I always worry about that in recipes that substitute coconut milk. I think pumpkin and all the spices are much stronger flavors and why this works. For those of you new to coconut milk, it tends to form a thick, hearty layer on top, with a thin watery layer on the bottom. This often results in me trying to pry the thick layer out of the can while simultaneously applying enough force for the watery layer to come squirting out and dousing my face with coconut liquid. If I was smart, I would remember this each time and slide a knife down the side and into the thick layer so I could gently pour out the thinner liquid without the mess, then remove the thick layer. Unfortunately, I forget this most times. If you happen to lose a little of the thin liquid because of this, don’t worry, it will still turn out fine!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6C3y1Isuf7xBDiTCjEXqrycP8MA2COqzjdX8xOeW1T99N0FO1PH7yhvvcbM6IqQkuhmK4WyYxWtw0oFKhE_gMn3msXT_sJdL0Fvl0PQ5NGTjnrqCLphHJa5SjIJNYiXiT4d7sPW3iM2E/s1600/cimg7632.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6C3y1Isuf7xBDiTCjEXqrycP8MA2COqzjdX8xOeW1T99N0FO1PH7yhvvcbM6IqQkuhmK4WyYxWtw0oFKhE_gMn3msXT_sJdL0Fvl0PQ5NGTjnrqCLphHJa5SjIJNYiXiT4d7sPW3iM2E/s320/cimg7632.jpg" width="320" /></a></div><i><u>Do I have to use coconut milk?</u></i><br />
Of course not. If you are not worried about dairy-free or the additives in condensed milk, feel free to use a 12 oz can of condensed milk as the original recipe calls for. I decided to go with the coconut milk because I could use less stevia to sweeten the recipe and am trying to avoid as many additives in food as possible. I have nothing against dairy in general, but try to use it in as whole a form, without additives, as I can. Too much stevia can sometimes have a back-note on the palette that is unpleasant. It works in recipes where a subtle and mild fennel/licorice type flavor isn’t noticed or is complimentary, but not so much in desserts. The <a href="http://www.amazon.com/Pure-Stevia-Extract-Powder-3-5/dp/B000VRSR84/ref=sr_1_1?ie=UTF8&qid=1320261450&sr=8-1" target="_blank">Kal Pure Stevia Powder</a> has the least of this back-note in my experience, but it is still there when used in amounts necessary for some sweets. Thankfully it works perfectly with this pumpkin custard recipe!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixYlevsdNPLURyeSZCqEOc9rQkKQ_fcU4zJHbTVbcbvPyvbfzNA1CoazfnXxv8gNnRaTWt0LvzeHVQEpo919YQBckidqMxhm2dAdHlHC2sEXVr3phPcHYhom3mTs6nOhKmg0X23bsnnaw/s1600/cimg7630.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixYlevsdNPLURyeSZCqEOc9rQkKQ_fcU4zJHbTVbcbvPyvbfzNA1CoazfnXxv8gNnRaTWt0LvzeHVQEpo919YQBckidqMxhm2dAdHlHC2sEXVr3phPcHYhom3mTs6nOhKmg0X23bsnnaw/s320/cimg7630.jpg" width="320" /></a></div><u><i>I don’t have coconut oil, what else can I grease the ramekins with?</i></u><br />
You can use whatever fat of choice you would prefer, just make sure it is a flavor you would like with pumpkin pie... olive oil, not so much, walnut oil, much better. Palm shortening and butter would work well, but avoid the butter if you are trying to keep this dairy-free.<br />
<br />
<i><u>Do I have to use ramekins?</u></i><br />
You can use whatever vessel you desire, the baking time will just need to be adjusted. You could even pour this into a pie plate (with or without your crust of choice) and bake. The original Libby’s recipe calls for baking a pie at 425 degrees for 15 minutes, then 350 degrees for 40-50 minutes. I like the ramekins because they are cute and I won’t eat the whole recipe in one sitting while hiding in the closet with my spork.<br />
<i><u><br />
</u></i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1QqNT3VBLAtOM-gw4WKCd7JddwMHutvvmm9L0JWF3Wq-dj2iJhv5qDUTpWb20PLIEyFoxeL3Wy1sjWWnNJzHgPJZq3j_SvwbEqsEGDvt5tVmvPxZ2s364qXt-AX5ygXdTy00tBGYj2qo/s1600/cimg7637.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1QqNT3VBLAtOM-gw4WKCd7JddwMHutvvmm9L0JWF3Wq-dj2iJhv5qDUTpWb20PLIEyFoxeL3Wy1sjWWnNJzHgPJZq3j_SvwbEqsEGDvt5tVmvPxZ2s364qXt-AX5ygXdTy00tBGYj2qo/s320/cimg7637.jpg" width="320" /></a></div><i><u>What’s with the boiling water?</u></i><br />
It’s called a water bath and it helps to keep smaller portions from overcooking and drying out. I thought about skipping this traditional step in custard making, but I’m glad I didn’t. I really think it helped to make this treat creamy, light and moist. Be careful when moving to and from the oven so you don’t slosh yourself or your treats with scalding water!<br />
<i><u><br />
</u></i><br />
<i><u>What does wobbly in the center mean?</u></i><br />
When the final timer goes off, give the baking dish a little wiggle and you should see the custard jiggle but not slosh like it does before baking. Before you start the baking, give a filled ramekin a little nudge to see how it moves so you have something to compare with when deciding if baking is complete.<br />
<i><u><br />
</u></i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjelPNCE9YqGgL1AB0VU_XgsJHFyPbzCeE1431RN6XwgzvDGZlrSV8HidyMEyTqRwrizAWGdhBX4MGJHH2M01LtMbDAb5R8PSi1uadud9VQzjFmRN-qfspO4gRFg_d1yEULBw37rFM4pdc/s1600/cimg7646.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjelPNCE9YqGgL1AB0VU_XgsJHFyPbzCeE1431RN6XwgzvDGZlrSV8HidyMEyTqRwrizAWGdhBX4MGJHH2M01LtMbDAb5R8PSi1uadud9VQzjFmRN-qfspO4gRFg_d1yEULBw37rFM4pdc/s320/cimg7646.jpg" width="320" /></a></div><i><u>How do I get the ramekins out of the hot water and baking dish?</u></i><br />
I used a solid pair of tongs. Make sure you have a sturdy grip on the little dishes as it would be a shame for them to slip from your tongs and splash back into the water bath! If you are unsure of your tongs, or just don’t have any, carefully do this with a pot holder. You need to remove the ramekins immediately because the water bath will continue to cook the custard since it is very, very hot. I placed mine on a cooling rack so that air could circulate and cool all the sides evenly, assuring the bottoms did not retain heat and overcook. Once at room temperature, you can place them in the fridge to chill if that is how you plan to serve.<br />
<br />
<u><i>How do I make whipped cream?</i></u><br />
Whipped cream happens when the fat in the cream surround the air you mix into it. In order for this to happen you need everything very cold. Think about the difference between cold butter and room temperature butter; the room temperature butter is soft and doesn’t hold its shape as well, the same thing applies to the fats in liquid cream. Pour your cold heavy whipping cream into a chilled bowl and add sweetener of choice. Using a chilled whisk or chilled mixer beaters, whip at a high speed until it doubles in volume and holds its shape. Be cautious not to over whip or you end up with butter or buttery textured whipped cream. To keep this sugar free, I used Sweet Leaf Vanilla Cream liquid stevia to sweeten the whipping cream. I hear you can whip coconut milk the same way, but have yet to try that.Domesticity Nouveauhttp://www.blogger.com/profile/18020986414372504049noreply@blogger.com6tag:blogger.com,1999:blog-4505792702873334999.post-64704294498695966072011-10-31T18:05:00.000-07:002011-10-31T19:40:29.611-07:00Sugar-free Canadian Bacon<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRuCfl9k56jdL2t1xj70O1g4z5W9RzaBDtEHiG6OCP01whZ4dMuuufs_Zf9XboMSAVAHvevJHcNMRRbifA4FfQd3XynsqTCBGMct73VGoeoEjG9eLXZ6Dh53D7s4z9Btg1-WANDGWQmro/s1600/sugar+free+canadian+bacon+-+page+001_0002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRuCfl9k56jdL2t1xj70O1g4z5W9RzaBDtEHiG6OCP01whZ4dMuuufs_Zf9XboMSAVAHvevJHcNMRRbifA4FfQd3XynsqTCBGMct73VGoeoEjG9eLXZ6Dh53D7s4z9Btg1-WANDGWQmro/s640/sugar+free+canadian+bacon+-+page+001_0002.jpg" width="640" /></a></div>Friends of mine who have hearts in Canada will probably argue that this is not true Canadian Bacon, which I hear is rolled in corn/pea meal and quite different from the American thoughts on Canadian Bacon. Some may argue that this is more like ham. Some may say this is spot on. Others may debate smoking the cured meat or leaving it to just a simple low and slow oven roast. Regardless, this is some tasty tasty meat!!<br />
<br />
Curing your own meat at home sounds intimidating to some people, but if it wasn’t a lazy activity, I promise I wouldn’t be doing it. Charcuterie is the fancy term for curing meat, and it is also the title of a FANTASTIC <a href="http://www.amazon.com/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393058298/ref=sr_1_1?s=books&ie=UTF8&qid=1320106004&sr=1-1" target="_blank">book by Michael Ruhlman</a>. If you are at all interested in meat preservation, sausage making, and many other gourmet meat treats I can’t suggest this book highly enough!<br />
<br />
Sweetener is a necessary part of many cured meat products because it balances the extreme saltiness needed for preservation of meat. I looked everywhere for sugar-free bacon and sugar-free Canadian bacon but couldn’t find it; so of course, I figured it out on my own. <a href="http://www.amazon.com/Pure-Stevia-Extract-Powder-3-5/dp/B000VRSR84/ref=sr_1_1?s=hpc&ie=UTF8&qid=1320106066&sr=1-1" target="_blank">Stevia powder</a> works great for this! I am wary of artificial sweeteners. There is a lot of research out there and it is conflicting, so we just avoid them when possible. Also, I was unsure if there would be any bizarre chemical reactions between the sodium nitrite essential to the curing process and the chemicals in the artificial sweeteners.<br />
<br />
While sugar-free was my main concern, many more people flip their lids over nitrites and nitrates. There is a lot of misunderstanding when it comes to this subject. Nitrites are essential for making that cured meat flavor, pink color and keeping meat safely preserved (botulism is no fun!). Unfortunately, they have an undeserved bad reputation. <a href="http://www.extension.umn.edu/distribution/nutrition/DJ0974.html" target="_blank">“Spinach, beets, radishes, celery, and cabbages are among the vegetables that generally contain very high concentrations of nitrates (J. Food Sci., 52:1632). The nitrate content of vegetables is affected by maturity, soil conditions, fertilizer, variety, etc. <b>It has been estimated that 10 percent of the human exposure to nitrite in the digestive tract comes from cured meats and 90 percent comes from vegetables and other sources.</b>”</a> Did you get that? <i>Vegetables</i>, not cured meat, are the main source of nitrates in our diet.<br />
<br />
“Uncured” bacon that you see in the market falls into a marketing & USDA labeling gray zone. Because sodium nitrate/nitrite is not directly added to the process it cannot be labeled as a cured meat. The fact that naturally occurring nitrates in vegetables are used as the curing medium is quietly dismissed since it allows marketing folks to create an illusion of a healthier product and charge more. Applegate Farms is one of the companies that is more honest about the nitrite/nitrate issue and has an <a href="http://www.applegatefarms.com/resources/nitrates_and_nitrites.aspx" target="_blank">excellent FAQ explaining the differences.</a><br />
<br />
Long before you could go to Amazon.com to order your sodium nitrite, saltpeter (AKA potassium nitrite) was used for the curing process. Saltpeter is also an ingredient in fireworks and gun powder and was traditionally created through a process that involves mixing urine (or manure), straw and wood ash. Even though I am very much a DIY gal, I don’t see myself harvesting urine to make saltpeter anytime soon. <br />
<br />
Modern meat curing relies on sodium nitrite, which also goes by the names of Instacure #1, Prague Powder #1, DQ Cure #1, DC Curing Salt, Pink Salt and a few other names. It is dyed pink so as to avoid any accidental confusion with regular salt (it is the nitrite, not the dye that gives cured meat its recognizable pink color). It is mainly made up of salt as a carrier for the small amount of nitrite. It is available from many sources: <a href="http://www.amazon.com/Instacure-Slow-Cooking-Meats-pound/dp/B001UPRY1W/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1320092794&sr=1-1" target="_blank">Amazon</a>, <a href="http://www.butcher-packer.com/index.php?main_page=product_info&cPath=237_12&products_id=55&zenid=f669088bd9e1aedec78e714cd7eac863" target="_blank">Butcher and Packer</a>, <a href="http://www.atthemeadow.com/shop/index.php?main_page=product_info&cPath=1_91&products_id=575" target="_blank">The Meadow</a> and a variety of other places. Prices are all over the board for the same product, shop smartly!<br />
<br />
Much more can be written about curing meat and nitrates, but I’m more interested in getting to the actual simplicity of the recipe instead of the complexity of the science and health arguments. If you are interested, you can read more here:<br />
<a href="http://www.extension.umn.edu/distribution/nutrition/DJ0974.html" target="_blank">Nitrite in Meat</a><br />
<a href="http://ruhlman.com/2009/01/curing/%20" target="_blank">Curing </a><br />
<a href="http://ruhlman.com/2011/02/meat-curing-safety-issues/#_ftn1" target="_blank">Meat Curing Safety Issues</a><br />
<a href="http://ruhlman.com/2011/05/the-no-nitrites-added-hoax/" target="_blank">The No Nitrites Added Hoax</a><br />
<a href="http://search0.ama-assn.org/search/search?query=REPORT+9+OF+THE+COUNCIL+ON+SCIENTIFIC+AFFAIRS+%28A-04%29%2C+Labeling+of+Nitrite+Content+of+Processed+Foods&database=-1#" target="_blank">REPORT 9 OF THE COUNCIL ON SCIENTIFIC AFFAIRS (A-04), Labeling of Nitrite Content of Processed Foods</a><br />
<br />
<span style="font-size: large;"><b>Sugar-free Canadian Bacon</b></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEM852VFeYl32i4na8QvURs_AkAjgO1th2ln5WQ_5kau8oVup1IX5HydVrJIT6qWkI6GljMhH8F2VpQUap5VUuDeZgWjPHAkY9MRJ4RndKNAm36kPmVRKUYcAW5xF6BWUuyIbCYNCN0RE/s1600/cimg7562.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEM852VFeYl32i4na8QvURs_AkAjgO1th2ln5WQ_5kau8oVup1IX5HydVrJIT6qWkI6GljMhH8F2VpQUap5VUuDeZgWjPHAkY9MRJ4RndKNAm36kPmVRKUYcAW5xF6BWUuyIbCYNCN0RE/s400/cimg7562.jpg" width="400" /></a><i><br />
Ingredients</i><br />
8-10 pound whole pork loin<br />
1 gallon of water<br />
12 oz Salt<br />
1.5 oz Prague Powder #1<br />
1.5 tsp Pure Stevia Powder<br />
8 Bay leaves<br />
1/4 cup dried rubbed sage<br />
1 Tbsp dried thyme<br />
1 Tbsp black peppercorns<br />
<br />
<i>Instructions</i><br />
Combine all but pork in a large pot over high heat until dissolved, and then chill completely. Submerge pork loin fully in brine for 48 hours. Remove from brine, rinse and dry thoroughly. Allow to rest on rack in fridge 12-24 hours, uncovered. Hot smoke and/or low roast in 200 to 250 degree oven until the meat reaches an internal temperature of 145 degrees. Refrigerate completed pork up to 2 weeks, or portion as desired and freeze for future use.<br />
<br />
Certainly you have questions!<br />
<br />
<u><i>Do I need to make 10 pounds!?</i></u><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZtAWh1ffm-AhfEd5SCRrf0f13SenEc3P17niT_aLKotsP1Jd3PDkOjilDCJRLFbjF4JBxt8A2R-d157yDT1StQC4GfG0vQvdZCs-Kxw7F09ftpjf80WY07PZeH11slZ-3W50wQcvZUQE/s1600/cimg7047.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZtAWh1ffm-AhfEd5SCRrf0f13SenEc3P17niT_aLKotsP1Jd3PDkOjilDCJRLFbjF4JBxt8A2R-d157yDT1StQC4GfG0vQvdZCs-Kxw7F09ftpjf80WY07PZeH11slZ-3W50wQcvZUQE/s320/cimg7047.jpg" width="320" /></a></div>You can easily cut this recipe in half or a quarter. I prefer to go all out with ten pounds since that is the size of one whole loin, it freezes well and it is just as much work to make 10 pounds as 2 pounds. Make sure to get a pork loin that is just meat, not something that has been infused with a solution. I haven’t tried this recipe with pork tenderloin, but considering that the tenderloin is part of the whole loin, it should work just fine. You will need to cut a whole loin into 3-4 pieces to be able to fit into a container with brine.<br />
<br />
<u><i>How many cups is 1 gallon of water?</i></u><br />
16 cups is one gallon. When dissolving the salts in the water, you can speed the chilling process by using only 1/2 the water and adding in the remaining water (in the form of ice or cold water) once the salts are dissolved. It isn’t necessary to bring the brine to a full boil, just heat and stir until everything is dissolved. I start the brine in the morning and let it cool to room temperature by the afternoon. Once at room temperature, I stick it in the fridge to cool even further. The key is that you don’t want to be putting raw meat into hot brine. Once it is cool by evening, I then submerge the loin in the brine. This sets me up for the time schedule to take the pork out in a couple of nights for an overnight drying in the fridge and then to start smoking the next morning. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPzApNZ5AqR1IPaQRlvokgdT3-0ovNULSMBHviWhCUXxYj0oE__gTgb_rYrGawajhGZ1iC1Y7UllfekBBszcJ-fN8PY3px1wnBmh_K3y5z6TrpB4k627YkbSCv4wgFZB27CMfErr4sU7k/s1600/cimg7546.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPzApNZ5AqR1IPaQRlvokgdT3-0ovNULSMBHviWhCUXxYj0oE__gTgb_rYrGawajhGZ1iC1Y7UllfekBBszcJ-fN8PY3px1wnBmh_K3y5z6TrpB4k627YkbSCv4wgFZB27CMfErr4sU7k/s320/cimg7546.jpg" width="320" /></a></div><u><i>What size pot do I use?</i></u><br />
You need one that will hold all your brine and all your pork loin. I use an 8 quart stock pot which is just about perfect. Depending on the size of the pork loin, I might need to pour off a small amount of the brine, just so it isn’t filled to the brim and spilling as I move it to the fridge. Make sure to use a non-reactive container, glass or stainless steel is best, cast iron and aluminum are not for this project.<br />
<br />
<u><i>Do I have to weigh the salt?</i></u><br />
Yes. Different grinds of salt, when measured by volume, have different weights, i.e. light and fluffy kosher salt vs super-fine salt. The only way to assure that you have a safe amount of salt in your brine is to weigh it. You can use whatever salt you would like, provided it has no fillers or anti-caking agents or other additives. Diamond brand Kosher Flake Salt or Morton’s Canning and Pickling Salt are two that I have used with great results. The key is that the only ingredient should be salt. Save your fancy sea salts and finishing salts for another project.<br />
<br />
<u><i>I don’t like sage, can I use another herb?</i></u><br />
Sure, you can use whatever seasonings you like. The part you can’t mess around with is the water, salt and curing salt ratio. Here’s a version of <a href="http://ruhlman.com/2011/02/canadian-bacon-brining-basics/%20" target="_blank">Canadian Bacon from Michael Ruhlman’s blog</a>. The sweetener and flavorings are adjustable to personal preferences. Maybe you want to throw in some hot peppers or orange zest, go crazy, it’s your project!<br />
<br />
<u><i>I don’t care if it is sugar-free, how much sugar would I use?</i></u><br />
If the stevia powder isn’t for you, feel free to use whatever sweetener you would like to the equivalent of 1 cup sugar. Brown sugar, white sugar, demura sugar, honey, agave syrup, maple syrup... totally up to you! I use <a href="http://www.amazon.com/Pure-Stevia-Extract-Powder-3-5/dp/B000VRSR84/ref=sr_1_1?s=hpc&ie=UTF8&qid=1320106066&sr=1-1" target="_blank">Kal Brand Pure Stevia Powder</a>, but I’m sure there are others out there. Be cautious with some of the supermarket stevia blends, many have ingredients that might not work well in a brine. Sweetener, whatever you use, balances the large amount of salt in cured meats. Since it isn’t essential to the chemical preservation, which comes from the salt and curing salt, you can adjust this to personal taste.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5h0Qki6XvdRGeXEF_ALo4OwxrCCfNe5fNRVrLGWIFSTq2wjYBnOt-RU7lQr_LtVfwzclWq9CmnhZykx2e2Tr8UvIB-poO3CACTfnCBRiPZMHZUV5uZIVGyTwI2DAAePDE5esELvBzzV8/s1600/cimg7549.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5h0Qki6XvdRGeXEF_ALo4OwxrCCfNe5fNRVrLGWIFSTq2wjYBnOt-RU7lQr_LtVfwzclWq9CmnhZykx2e2Tr8UvIB-poO3CACTfnCBRiPZMHZUV5uZIVGyTwI2DAAePDE5esELvBzzV8/s320/cimg7549.jpg" width="320" /></a></div><u><i>My pork loin wants to float, how do I keep it submerged in the brine?</i></u><br />
I put my pot of brine in the sink before adding the pork loin, just to avoid any potential overflows on the kitchen counter. To keep the meat submerged, I place a salad plate on top which offers enough weight to keep the meat under. Depending on the size of the loin and how it is arranged in the pot, I might adjust the position of the pork pieces half way through the soaking process. It probably isn’t necessary, but it makes me content to play with my project and assure that all parts get a good exposure to the brine.<br />
<u><i><br />
Why do I rinse and dry and let sit in the fridge uncovered?</i></u><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBfiRDnRKii8C_e6FspAhtwK4AntGsat_OXDX6cqr6C68i1ZmEGDNkkXynE3PSBaAXl7bCFe9wP3ARv-UN1spjSUs9G-2lY46hVnwFzIKerloSSjp2DvIyklKf-g4jld_4txwnCvzxB34/s1600/cimg7557_0001.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="181" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBfiRDnRKii8C_e6FspAhtwK4AntGsat_OXDX6cqr6C68i1ZmEGDNkkXynE3PSBaAXl7bCFe9wP3ARv-UN1spjSUs9G-2lY46hVnwFzIKerloSSjp2DvIyklKf-g4jld_4txwnCvzxB34/s400/cimg7557_0001.jpg" width="400" /></a></div>You’ll need to rinse your pork to get all the bits of herbs that stuck to it off. This is more for appearance sake than for flavor. Drying is important for the same reason you let it sit in the fridge uncovered: you want to develop a pellicle. Pellicle is a tacky (not as in bad fashion choices, but sticky) surface on meat that acts like smoke glue. If you put wet meat into a smoker, the smoke won’t adhere as well and your flavor won’t be as rich and deep. The sticky surface that comes from 12-24 hours of air drying in the fridge gives the smoke something to cling to.<br />
<i><u><br />
The time scheduling is confusing me, how do I calculate it?</u></i><br />
Day 1 morning: make brine and allow to cool at room temperature<br />
Day 1 afternoon: move room temperature brine to fridge to chill<br />
Day 1 evening: submerge pork loin in brine<br />
Day 2: patience and dreams of porky goodness<br />
Day 3 evening: remove from brine and place on rack to develop pellicle<br />
Day 4 morning, afternoon or evening: smoke and/or roast <br />
If you want to finish on a Saturday, begin on Wednesday morning. Yes, this takes many days, but the steps themselves take about 5 minutes each and the rest of your time can be spent napping.<br />
<br />
<i><u>How long does the smoking/roasting process take?</u></i><br />
Several hours. It is hard to say beyond that because all smokers and ovens are different. In my smoker it takes about 2-3 hours for a pan of chips and then another 2-3 hours in the oven (200 to 250 degrees) for the meat to reach 145 degrees internally. If you aren’t smoking and are just roasting in the oven, I would think 3-4 hours. Start checking your temperature when you pull from the smoker, or about 2 hours into roasting.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW5ennd2vWu5fUbvM833uzcZbsyxeYbXLvybIcT4CrE0hA6TzX5aNRtKa2CISZQ-BIJjS-tEXU_0yCdRCzuseAXsiEW57_fQjhhXS3rRaa260MI9-HNCghFX1DUyArSZkrmocXsGBZ2Bg/s1600/cimg7609.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW5ennd2vWu5fUbvM833uzcZbsyxeYbXLvybIcT4CrE0hA6TzX5aNRtKa2CISZQ-BIJjS-tEXU_0yCdRCzuseAXsiEW57_fQjhhXS3rRaa260MI9-HNCghFX1DUyArSZkrmocXsGBZ2Bg/s320/cimg7609.jpg" width="320" /></a></div><i><u>How much smoke and what flavor wood chips?</u></i><br />
That’s a personal preference. The first time I made this recipe I used 2 pans of apple wood chips and it was a bit too smoky, closer in flavor to streaky bacon than Canadian bacon. I now use one pan of chips, which goes for about 2-3 hours in the smoker, and then finish in the oven. Apple wood is my preferred wood chip since it is sweet and mild. Mesquite is a really hearty and strong smoke and I find it over powering for bacon, better suited for a grilled steak. Hickory is a favorite smoke for bacon, and cherry or other fruit woods are good, too. <br />
<i><u><br />
What kind of smoker?</u></i><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuq5BZeQFekleOtFeoSBoZnfvX98fuOhJuCmEpMZQEIVbImmq_DHzkay2eYErVp1wXK8l7-OTbLZiw3hMKx-jR8ezmb-8gg5G4mJPAVW5mv5dWDSTZWHdY34agbCLyigMok6rBCohPOTc/s1600/cimg7607.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuq5BZeQFekleOtFeoSBoZnfvX98fuOhJuCmEpMZQEIVbImmq_DHzkay2eYErVp1wXK8l7-OTbLZiw3hMKx-jR8ezmb-8gg5G4mJPAVW5mv5dWDSTZWHdY34agbCLyigMok6rBCohPOTc/s320/cimg7607.jpg" width="213" /></a>I use a <a href="http://smokehouseproducts.com/" target="_blank">Little Chief</a> smoker. I created an insulation blanket out of HVAC insulation to boost the heat a bit because it never really gets warm enough for me to completely finish my meat to temperature. Because of this, I first smoke my meats and then finish them in a low oven. If you don’t have a smoker, you’ll miss out on a bit of the flavor, but the oven works just fine and you still have a great cured meat to enjoy. A Google search can provide many ideas on how you can smoke meat in your oven, which might work if you have really great ventilation in your kitchen.<br />
<br />
<br />
<span style="font-size: large;"><b>Now go get busy Makin' Bacon! </b></span>Domesticity Nouveauhttp://www.blogger.com/profile/18020986414372504049noreply@blogger.com4tag:blogger.com,1999:blog-4505792702873334999.post-15385316684150722882011-10-30T12:17:00.000-07:002011-10-30T12:17:43.969-07:00Salmon Mousse<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI9jv7-c4A5ORHXvSNST8eCAmL-qr8ruEEN412ZyAZgghGgQsWm4RoYGvNlE9jIAahiDKflduWNYQ5uC45a6gbFcyVHrCvF5oeCj4lT2pcMwulWiPG0Pu_CVKlFFqVJoIPdALbrRAQGac/s1600/salmon+mousse+-+page+001_0001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI9jv7-c4A5ORHXvSNST8eCAmL-qr8ruEEN412ZyAZgghGgQsWm4RoYGvNlE9jIAahiDKflduWNYQ5uC45a6gbFcyVHrCvF5oeCj4lT2pcMwulWiPG0Pu_CVKlFFqVJoIPdALbrRAQGac/s640/salmon+mousse+-+page+001_0001.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
BRRRAAAAAIIIINNNNZZZZZ!!!!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAGTuexf-JOkfRPm4PW_drLYGx-ZOK6TpQO-elXsgcMZdDGzToRD6Nuq1nBBf0E_xZMwpnDS1jv9KALhTYYLgxyoGOut_8rZxt4OuenwPL-piPaKZCNYkyoIWRWCQFYbVhvoPECfAp94E/s1600/cimg7579.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAGTuexf-JOkfRPm4PW_drLYGx-ZOK6TpQO-elXsgcMZdDGzToRD6Nuq1nBBf0E_xZMwpnDS1jv9KALhTYYLgxyoGOut_8rZxt4OuenwPL-piPaKZCNYkyoIWRWCQFYbVhvoPECfAp94E/s200/cimg7579.jpg" width="200" /></a></div>Halloween is always a fun time to play with your food. This year I was able to get a cute little brain mold which was perfect for Salmon Mousse.<br />
<br />
Salmon Mousse sounds fancy, but I promise it is so easy a zombie could do it. It is a great appetizer for your holiday parties or a cool and refreshing meal on a weeknight. We like to use it to top cucumber slices, but crackers would work great, too. It is quite rich and small individual servings would make a fantastic appetizer for a dinner party.<br />
<br />
The original recipe called for fresh cooked salmon and fresh herbs, but I have found canned salmon and dried herbs to be a very tasty and more wallet-friendly version. I can only imagine that smoked salmon would be quite delightful! <br />
<br />
<span style="font-size: large;"><b>Salmon Mousse</b></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAftx-1YcMQ9a1TjZAQwr9iEMRhZVTxU5ABGQj7H6HVjKzPyItJzMQ3WE4xtZ1zV7016Z6wMuZndSWho4AQimRrafluYJq8OO5lpCQTVGpbLjmPcqFAst5sF0lXx1O0MUJSpnXXQMwUa8/s1600/cimg7569.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAftx-1YcMQ9a1TjZAQwr9iEMRhZVTxU5ABGQj7H6HVjKzPyItJzMQ3WE4xtZ1zV7016Z6wMuZndSWho4AQimRrafluYJq8OO5lpCQTVGpbLjmPcqFAst5sF0lXx1O0MUJSpnXXQMwUa8/s400/cimg7569.jpg" width="400" /></a></div><i>Ingredients</i><br />
1 envelope unflavored gelatin<br />
2 Tbsp lemon juice<br />
1 shallot, quartered<br />
1/2 cup boiling water<br />
1/2 cup mayonnaise<br />
1 tsp smoked paprika<br />
1 tsp kosher flake salt<br />
2 tsp dried dill weed<br />
2 tsp dried chives<br />
1 14oz can salmon, drained<br />
1 cup cream<br />
<br />
<br />
<i>Instructions</i><br />
Place gelatin, lemon juice, shallot and boiling water in bowl of food processor with ‘S’ blade and whirl for about 1 minute. Add all remaining ingredients, except cream, and blend for an additional minute. Slowly pour in cream, with machine running, until combined. Pour into a 4 cup mold or serving dish, cover with plastic wrap and refrigerate at least 5 hours, preferably overnight. To unmold, dip dish into warm water for 30 seconds, and invert onto serving plate. Garnish as desired.<br />
<br />
Zombies don’t ask a lot of questions, but you might have some...<br />
<i><u><br />
What size shallot should I use?</u></i><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOIB9-0LRMRep5bUj9c6Zt-IoQGc-c8FL4bNV1LjYUQiXF_6zwyZV3VexADbkbNph7iI0MpQqDZtkUg8TjTnMQjO7IIkKF7g696VnZtsl8TajUCTAks1zJ1SCjzW4zrItDrQtm7nh4Tb4/s1600/cimg7570.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOIB9-0LRMRep5bUj9c6Zt-IoQGc-c8FL4bNV1LjYUQiXF_6zwyZV3VexADbkbNph7iI0MpQqDZtkUg8TjTnMQjO7IIkKF7g696VnZtsl8TajUCTAks1zJ1SCjzW4zrItDrQtm7nh4Tb4/s200/cimg7570.jpg" width="200" /></a>About the size of a jumbo egg should work. If you don’t have shallots or access to them, a thick slice of onion would work just as well in the recipe.<br />
<br />
<i><u>Is that fresh or bottled lemon juice?</u></i><br />
Either is just fine! I normally use bottled because it is handy and I forget to buy lemons. If I had a fresh lemon handy, I think I would add a bit of the zest finely grated, too.<br />
<br />
<i><u>Do I need to use smoked paprika?</u></i><br />
You can use regular sweet paprika if you would like, or none at all. I like the little hint of smokiness that comes through with the smoked paprika, it just adds a nice depth to the flavor. A 1/4 tsp of liquid smoke would add a nice little boost also.<br />
<br />
<u><i>If I am using fresh herbs, how much would I use?</i></u><br />
About 1 Tbsp fresh chopped dill and 1 Tbsp fresh chopped chives. I don’t always remember to put in the chives and the mousse still turns out great. Green onions would work fine in place of the chives... work with what you have on hand.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv7mHtLrkUyqOoXRhBxVr7jsBehAtvcmEG5D7TfS_aR-GFeJ-bcFSBjfXqTUHe82FG2F-ROBuLCp5-Yb3sDKCxSbMcEWC7pt9MAKCgnMb-R8nl3IshPi2qHTgTVfrw5DMa6v98_o5VXQ0/s1600/cimg7574.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="289" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv7mHtLrkUyqOoXRhBxVr7jsBehAtvcmEG5D7TfS_aR-GFeJ-bcFSBjfXqTUHe82FG2F-ROBuLCp5-Yb3sDKCxSbMcEWC7pt9MAKCgnMb-R8nl3IshPi2qHTgTVfrw5DMa6v98_o5VXQ0/s320/cimg7574.jpg" width="320" /></a></div><i><u>Do I need to pick out the bones and skin from the canned salmon?</u></i><br />
Nope! That’s the easiest part, just drain off the liquid and dump the can into the food processor. The bones and skin breakdown in the time spent whirling around in the food processor and all those healthy vitamins, minerals and fats keep our brains running great, just in case we need to out-think a zombie. If you are using fresh cooked or smoked salmon, you will want to make sure the bones are removed.<br />
<br />
<i><u>What type of cream?</u></i><br />
ANY! I use heavy whipping cream, but half and half would work well, too. The notes with the original recipe state that 2 percent milk is fine, but why miss out on the decadence and richness of good cream!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie1e5aotayDrlFkxWinLP_khkRJdcQnUUVLqOIEgZlyCdd8UH5a3vUxp-y6C_NogXAEKdfyTnvBXhBY6jR-uItvFEvhBqlzFRHvxYJiJwTsRxKRLj489xTOtaYT5pxFtzzrD95_qfTo0Q/s1600/cimg7580.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="165" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie1e5aotayDrlFkxWinLP_khkRJdcQnUUVLqOIEgZlyCdd8UH5a3vUxp-y6C_NogXAEKdfyTnvBXhBY6jR-uItvFEvhBqlzFRHvxYJiJwTsRxKRLj489xTOtaYT5pxFtzzrD95_qfTo0Q/s320/cimg7580.jpg" width="320" /></a></div><i><u>How do I invert the mold?</u></i><br />
After a quick dip in warm water to loosen the mousse, place a plate on top of the mold, face down. Grab both the plate and the mold together and flip. You might have to give the mold a couple of sharp raps with your fist to get it to release, or it may just slide out perfectly. The other option is to serve the mousse out of a serving dish that you don’t have to unmold at all.<br />
<br />
<i><u>Garnishing?</u></i><br />
A sprinkling of fresh chopped parsley or chives... a dusting of paprika... those little finishing touches can really make things fancy. You know your zombie guests will appreciate fancy brains!Domesticity Nouveauhttp://www.blogger.com/profile/18020986414372504049noreply@blogger.com0tag:blogger.com,1999:blog-4505792702873334999.post-56756526241808906032011-10-24T16:11:00.000-07:002011-10-24T16:11:03.861-07:00Chicken Cacciatore<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEPkXaad9SK6WCVbCnj6EHiM-39c8Nf8Mj7feS4XvS3Xbrr_ABCq26ogj0iVWHtEz5CmOBd3qL5_28xcJUGzR5WiJgcvh1vkIPR10B0zeflqfgpnOHbqDcdOaDNuOgboeZv7QOmefBBio/s1600/chicken+cacciatore+-+page+001_0001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEPkXaad9SK6WCVbCnj6EHiM-39c8Nf8Mj7feS4XvS3Xbrr_ABCq26ogj0iVWHtEz5CmOBd3qL5_28xcJUGzR5WiJgcvh1vkIPR10B0zeflqfgpnOHbqDcdOaDNuOgboeZv7QOmefBBio/s640/chicken+cacciatore+-+page+001_0001.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>When you know you are going to be gone all day and want to come home to a hearty warm meal, chicken cacciatore is perfect for the slow cooker. You can throw it together the night before and then start it cooking as you head out the door in the morning.<br />
<br />
For the most part, I think cooking with fresh ingredients is always best, but occasionally there are benefits in using dried ingredients. When I normally make this recipe, I use only dried vegetables. When I wanted to make this batch, all I had was fresh. The big difference was the amount of liquid that resulted in using the fresh versus dried. This recipe is still hugely flavorful with fresh, but the sauce is a little thinner. The chicken releases a lot of broth and the dried vegetables soak it up, keeping the sauce thick. With the fresh vegetables, extra moisture is released as they cook which makes for a thinner sauce. Both taste excellent, it is just a matter of preference.<br />
<br />
The other benefit to using the dried vegetables is that I can mix up little packages ahead of time and just pull one from the cupboard when I want to pull this slow cooker meal together. When you go to the effort to measure out the ingredients for one recipe, it can be of benefit to take an extra moment and measure out a few ready-made packets to save time later.<br />
<br />
Listed below are the two versions, one with fresh ingredients and one with the dried ingredients.<br />
<br />
<b><span style="font-size: large;">Chicken Cacciatore</span></b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaQw-vowGpWNVvwGy7PHUhPjEP4F598ZD4kjTdXVYfV-nccNVFRxM9hyphenhyphenFLK9SFCjPRVEMRLutbw_As3zzmf3czbOeOP-6Q7CSps7WGe2aNb0Z2XMNKEi5BV2VzPNOKypi0yZQC1MxCFUM/s1600/cimg7527.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="363" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaQw-vowGpWNVvwGy7PHUhPjEP4F598ZD4kjTdXVYfV-nccNVFRxM9hyphenhyphenFLK9SFCjPRVEMRLutbw_As3zzmf3czbOeOP-6Q7CSps7WGe2aNb0Z2XMNKEi5BV2VzPNOKypi0yZQC1MxCFUM/s400/cimg7527.jpg" width="400" /></a></div><i>Ingredients - fresh</i><br />
1 whole chicken, cut into serving pieces<br />
1 large onion, thinly sliced<br />
8 oz mushrooms, quartered<br />
1 red or green bell pepper, diced<br />
2 stalks celery, chopped<br />
5 cloves garlic, minced<br />
1/2 cup kalamata olives, rough chop<br />
2 Tbsp capers<br />
1 6oz can tomato paste<br />
1 28oz can diced tomatoes<br />
1 Tbsp Italian Herb Seasoning<br />
1/2 tsp crushed red pepper<br />
2 Tbsp red wine vinegar<br />
1 tsp ground black pepper<br />
2 tsp kosher salt<br />
2 bay leaves<br />
<br />
<i>Instructions</i> <br />
Place chicken pieces in bottom of slow cooker. Combine onion, bell pepper, celery, garlic, olives and capers and distribute over chicken. Mix together tomato paste, diced tomatoes, Italian herb seasoning, crushed red peppers, vinegar, salt and pepper. Pour over vegetables and chicken. Tuck in 2 bay leaves. Cook on low 6-8 hours, high 4-6. Garnish with fresh grated parmesan and serve.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl-3VQZDIkaZTuWVmf1NIq7IkdbZjgPz5gIbuKqyofBp9UGCxjOXleByGWRr7iKbAj4bOipbzviuZJyJH8Pik8Kv55P5DMDJ2xlxEyc7ciUsFDvauxgWry35d_oG1p5db118UlhZua1aE/s1600/cimg7545.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl-3VQZDIkaZTuWVmf1NIq7IkdbZjgPz5gIbuKqyofBp9UGCxjOXleByGWRr7iKbAj4bOipbzviuZJyJH8Pik8Kv55P5DMDJ2xlxEyc7ciUsFDvauxgWry35d_oG1p5db118UlhZua1aE/s320/cimg7545.jpg" width="320" /></a></div><i>Ingredients - make ahead packets (preferred recipe)</i><br />
1/3 cup dried minced onion<br />
1 cup dried mushroom pieces<br />
1 Tbsp dried minced garlic<br />
2 Tbsp dried celery<br />
1/4 cup dried red/green bell pepper<br />
1 Tbsp Italian Herb Seasoning<br />
1/2 tsp crushed red pepper<br />
1 tsp ground black pepper<br />
2 tsp kosher salt<br />
2 bay leaves<br />
<br />
Add to:<br />
1 whole chicken, cut into serving pieces<br />
1 6oz can tomato paste<br />
1 28oz can diced tomatoes<br />
1/2 cup kalamata olives, rough chop<br />
2 Tbsp capers<br />
2 Tbsp red wine vinegar<br />
<br />
<i>Instructions</i> <br />
Make as many seasoning packets as desired, store in a cool, dry, dark place until ready to use. Place chicken pieces in bottom of slow cooker. Mix together tomato paste, diced tomatoes, olives, capers and vinegar. Add seasoning packet to tomato mixture and mix well. Pour over chicken, cook on low 6-8 hours, high 4-6. Garnish with fresh grated parmesan and serve.<br />
<br />
Who has questions?<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGDz1RYmDR9ujOyhr3C8v1Rx1Q3L_3wF9WF-J-i8HWyqhfenODzjShBNr1v10A9eEIqw1xrEapB-S9wN1kBrWYOBsgAzfUtzc0fldHgyGkTJiy4nE27cc41zgn4rnGTBjceJLK_Tt9kKU/s1600/cimg7533.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGDz1RYmDR9ujOyhr3C8v1Rx1Q3L_3wF9WF-J-i8HWyqhfenODzjShBNr1v10A9eEIqw1xrEapB-S9wN1kBrWYOBsgAzfUtzc0fldHgyGkTJiy4nE27cc41zgn4rnGTBjceJLK_Tt9kKU/s320/cimg7533.jpg" width="320" /></a></div><u><i>Do I have to use a whole chicken in pieces?</i></u><br />
Feel free to use whatever chicken pieces you would prefer, you’ll need about 3-4 pounds of pieces. I prefer to use bone in pieces because the meat is more flavorful when cooked on the bone and you get some of those good minerals and whatnots from the bones in your sauce. If you prefer boneless, skinless chicken breasts, go for it. You can use whole chicken thighs or drumsticks or whatever pieces you have handy.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqfxqKYeTVukUEqReKpmKC9ygmzJwIZv4iLZkZ0S2Zk1y7DvJam_kOgvFIQCUB69slXVIzSnFwAuwuupf5wCOfYmYxeDd2bzVlWc_E6LmQSbv68MRFHCo95Dhsn89XY1opQ8vuiISs6EE/s1600/cimg7538.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqfxqKYeTVukUEqReKpmKC9ygmzJwIZv4iLZkZ0S2Zk1y7DvJam_kOgvFIQCUB69slXVIzSnFwAuwuupf5wCOfYmYxeDd2bzVlWc_E6LmQSbv68MRFHCo95Dhsn89XY1opQ8vuiISs6EE/s200/cimg7538.jpg" width="200" /></a></div><u><i>Why do I have to mix the cans of tomatoes together? Can’t I just dump it in?</i></u><br />
The tomato paste is what provides the deep tomato flavor in this recipe without excessive moisture. It is super thick and because of that, needs to be thinned down by the liquid from the diced tomatoes so that its loveliness can be shared equally.<br />
<br />
<u><i>I like the idea of having packets ready to go in the cupboard. Where can I find the ingredients to make them?</i></u><br />
I have found everything but the dried mushrooms at <a href="http://www.penzeys.com/">Penzeys Spices</a>. The dried mushrooms I have found at Costco, some higher-end markets, the farmer’s market, and <a href="http://www.amazon.com/s/ref=nb_sb_ss_c_1_14?url=search-alias%3Dgrocery&field-keywords=dried+mushrooms&sprefix=dried+mushroom">Amazon</a>. You can even dry your own with a food dehydrator. Remember that different mushrooms have different flavors, for example, dried shitake mushrooms can add an Asian flavor. Look for dried white mushrooms, or dried portabella, or a mix.<br />
<u><i><br />
</i></u><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgEbX-Bo9c1OxpZLyBKmfMMMiHatzlf62y_zHEeFXbhBzHpj8eYJXnH_7aX0oGo0vQ1Eaq7VnMFAEJl2AJe3RE_nP-YTRPVQd33USn3j9x001Z6zPR4QDJXIRZeoMOQLv_OYFUmvSyRi4/s1600/H347.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgEbX-Bo9c1OxpZLyBKmfMMMiHatzlf62y_zHEeFXbhBzHpj8eYJXnH_7aX0oGo0vQ1Eaq7VnMFAEJl2AJe3RE_nP-YTRPVQd33USn3j9x001Z6zPR4QDJXIRZeoMOQLv_OYFUmvSyRi4/s200/H347.jpg" width="125" /></a></div><u><i>I'm going to be gone longer than the recipe cooks for, what can I do?</i></u><br />
I normally make this recipe up the night before and stash it in the fridge. This slows down the cooking by 1-2 hours on high and 2-3 hours on low.<br />
<br />
<u><i> </i></u><br />
<u><i>I don't have to brown the meat?</i></u><br />
Browning is optional, but it does add another dimension to the finished dish. If you are going to be making this the night ahead, do not brown your chicken. Partially cooked meat is a safety concern. If you do decide to brown your meat, make sure you are proceeding with the slow cooker straight away to finish the cooking.<u><i> </i></u><br />
<br />
<u><i>Can I use other olives?</i></u><br />
Sure, use whatever type of olives you like or a mixture. I have seen recipes that call for green olives and recipes that call for no olives (how horrid! Gasp!) If you prefer the black olives from a can that fit perfectly on finger tips, use those. The green and kalamata olives add a certain depth from their pickled flavor, the same way the capers add a little something special.Domesticity Nouveauhttp://www.blogger.com/profile/18020986414372504049noreply@blogger.com0tag:blogger.com,1999:blog-4505792702873334999.post-1780683823158302332011-10-16T17:19:00.000-07:002011-10-19T08:15:59.342-07:00Pancetta Wrapped Stuffed Pork Loin<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqA0-s76gB5jAEnBlrANthv91nHoq63A-keNRfIZ-uRKJfMf8aKATvEg39vw6dpF0_Af2TruDwzh0hGPmw2BYBGM4ikAB4zJOCojZhAULb9DBqi8ZedO7l3KGB842g2PC-IdRNuPMk2N4/s1600/pancetta+wrapped+pork+loin+-+page+001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqA0-s76gB5jAEnBlrANthv91nHoq63A-keNRfIZ-uRKJfMf8aKATvEg39vw6dpF0_Af2TruDwzh0hGPmw2BYBGM4ikAB4zJOCojZhAULb9DBqi8ZedO7l3KGB842g2PC-IdRNuPMk2N4/s640/pancetta+wrapped+pork+loin+-+page+001.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>By now, you know I'm proud to be what I consider a lazy cook. I prefer simple and tasty meals over those that take a lot of time and fussing. Every once in a while, though, I get the itch to put on my fancy pants and bust out something glorious.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-9SF8KasZJVl9AqgVcOgwYa1dTMqCfhTia5CQvavnKjNkBFtbu2PraCyokSnIlWQ4Fi-gqgFkYrS-E0xB25d6DXQLiiQw-mOXP5pdv93916-ilZQN8We4GjoPdZEgl5tSTu_KKOYcI9Q/s1600/cimg7335.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-9SF8KasZJVl9AqgVcOgwYa1dTMqCfhTia5CQvavnKjNkBFtbu2PraCyokSnIlWQ4Fi-gqgFkYrS-E0xB25d6DXQLiiQw-mOXP5pdv93916-ilZQN8We4GjoPdZEgl5tSTu_KKOYcI9Q/s320/cimg7335.jpg" width="320" /></a></div>I started my journey into charcuterie this year and made pancetta. For those of you unfamiliar with pancetta, it is commonly described as Italian bacon. This comparison is sadly lacking as pancetta is all the glory of bacon, but so much more complex and wonderful! It is flavored with garlic, juniper, black pepper and thyme, allowed to cure in a dry rub for a few days, then rolled, tied, and hung up to air dry for several weeks. It develops a deep flavor that only fermented meats, like salami and such, can claim.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz5H1Nbw1G1EYXN4rV4eccnmNqfg5NxadqD-S2OzVORSvsozJJTU5sbMbcm4bC_SnUdaLxIM4hre8O6hAJ6k6kV0X5RXVgwrk18xTzr5YvU28DIyVuPNM_ZxqJkg3uAeSKb6857t34GO4/s1600/cimg7323.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz5H1Nbw1G1EYXN4rV4eccnmNqfg5NxadqD-S2OzVORSvsozJJTU5sbMbcm4bC_SnUdaLxIM4hre8O6hAJ6k6kV0X5RXVgwrk18xTzr5YvU28DIyVuPNM_ZxqJkg3uAeSKb6857t34GO4/s320/cimg7323.jpg" width="320" /></a></div>Pancetta’s Italian origins were the inspiration for the filling of the stuffed pork loin. Instead of making an actual pesto and dirtying a dish (I’m still lazy even when I have my fancy pants on), I left the ingredients in rough form. <br />
<br />
Despite there being a lot of steps to making this stuffed pork loin, they are all simple. If you can play whack-a-mole, you can flatten the loin. If you can chop some basil and nuts, you can create the filling. If you can roll up a swim towel, you can roll the loin. If you can tie your shoes, you can tie up the loin.<br />
<br />
<span style="font-size: large;"><b>Pancetta Wrapped Stuffed Pork Loin</b></span><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ5psTHpbsihvCIW53LYldK_vmykvqV4d6kBo8csEIba7cCaTjE62Tu91gJazYYNNZoqbBs_ZukD8rbQr5T4dGBcJA74QXk0AA0Yo94qKNuCniBKwPCyqQlxVwvM0JpfxxrKrfiwh3d5o/s1600/cimg7429.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ5psTHpbsihvCIW53LYldK_vmykvqV4d6kBo8csEIba7cCaTjE62Tu91gJazYYNNZoqbBs_ZukD8rbQr5T4dGBcJA74QXk0AA0Yo94qKNuCniBKwPCyqQlxVwvM0JpfxxrKrfiwh3d5o/s400/cimg7429.jpg" width="400" /></a><i>Ingredients </i><br />
3-4lb pork loin<br />
1 lb pancetta<br />
4 cloves garlic, minced<br />
Handful of fresh basil,<br />
chiffonade<br />
Handful of pitted Kalamata<br />
olives, chopped<br />
1 cup chopped walnuts, toasted<br />
1 cup <a href="http://domesticitynouveau.blogspot.com/2011/09/homemade-mayonnaise.html">mayonnaise</a><br />
2-3 oz parmesan, grated<br />
1 tsp aleppo pepper<br />
Fresh ground pepper <br />
<br />
<div style="text-align: left;"><i>Instructions</i></div>Butterfly and flatten pork loin to 3/4 inch thick. On a piece of waxed paper or parchment, place 5-6 long pieces of butcher twine. Next, lay slices of pancetta to the width of your pork loin on top of the strings, overlapping to form a solid sheet. Lay pork loin on top of pancetta sheet, with fat cap face down, farthest from you. Rub minced garlic and a light dusting of fresh ground pepper evenly across loin. Spread mayonnaise evenly to 1 inch from the edges and 2 inches from the top and bottom Evenly distribute kalamata olives, basil, walnuts, parmesan and aleppo pepper on the mayonnaise. Using the waxed paper to get you started, begin rolling the loin snugly, being careful to keep the strings out of the rolling process. Once rolled, tie loin with butcher twine, starting in the middle and working your way to the ends. Place on a baking rack. Bake at 450 degrees for 20 minutes. Crack oven door and set temperature to 325 degrees, closing door when oven begins heating again. Roast at 325 degrees for approximately 30 minutes a pound, until internal temperature reaches 145 degrees. Check temperature at 1 hour and adjust time from there. Once done, remove from oven, tent with foil and allow to rest for 15 minutes. Remove twine and carefully slice into medallions for serving. Gracefully accept ooohs and awes from your family and friends.<br />
<br />
And now some Q&A...<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnu0I4g6TTRX5fa8Z-ZP7oDnWrnwqB9pMrDY8Wyfy_7a65ze-KizfcOMydJZ0NAh6LK-bQBRKzxQgN44WYI3dCDpFehcAXkbMBIQjSowrUF_wduQCgHEGsZL1ID54cu3xKax02KJvTe-k/s1600/cimg7293.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnu0I4g6TTRX5fa8Z-ZP7oDnWrnwqB9pMrDY8Wyfy_7a65ze-KizfcOMydJZ0NAh6LK-bQBRKzxQgN44WYI3dCDpFehcAXkbMBIQjSowrUF_wduQCgHEGsZL1ID54cu3xKax02KJvTe-k/s200/cimg7293.jpg" width="200" /></a></div><u><i>What do you mean to butterfly the pork loin?</i></u><br />
Carefully slice through the middle of your pork loin to about 1 inch from the other side, like you are making it a book. Loins tend to be more of an oval than a round. Make this cut through the “tall” part of the oval. Make one initial and confident cut, and then follow up with several shallower and gentler slices until you are one inch from cutting all the way through. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibqMnM8Lx2R_1eaCuRz7sDUZCUo3VCM4LDy2u0zb7q-KTXCpC-92IJn-_8ZNL2LZp4VXeS0w71pbAd-7p5qZncKKILmo_NUqPtuY7PAk-lG3_sDWqe7B1vA6e3N5KAYbLjCJtat0dcFeU/s1600/cimg7299.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibqMnM8Lx2R_1eaCuRz7sDUZCUo3VCM4LDy2u0zb7q-KTXCpC-92IJn-_8ZNL2LZp4VXeS0w71pbAd-7p5qZncKKILmo_NUqPtuY7PAk-lG3_sDWqe7B1vA6e3N5KAYbLjCJtat0dcFeU/s320/cimg7299.jpg" width="320" /></a></div><u><i><span id="goog_1486551225"></span><span id="goog_1486551226"></span>How do I flatten the pork loin?</i></u><br />
Lay down several layers of plastic wrap, overlapping as needed to accommodate the size of your pork piece. Place the pork on top and then cover with a few more layers of plastic wrap. The trick to laying the plastic wrap on the counter without battling the cling, is to gently wipe the counter with a slightly damp sponge or towel. Place the box of wrap at the edge of the counter closest to you, and pull it out away from you, allowing the moisture to catch the wrap. I promise the plastic wrap struggles will most likely be the greatest frustration of making this meal.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-SD1t9OIiP0LbOeQVsXsruWwPr7_w8TE75KhKzGOj35xQQFkYCUw_PXcF9vvVSADoHfS12T1rPmA1_SqmBFIuxHOvb-sI9T1ygd4v93TMlByHvEwWqciBEb58R-J2-6dmsxdQ5CrVLmA/s1600/cimg7301.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-SD1t9OIiP0LbOeQVsXsruWwPr7_w8TE75KhKzGOj35xQQFkYCUw_PXcF9vvVSADoHfS12T1rPmA1_SqmBFIuxHOvb-sI9T1ygd4v93TMlByHvEwWqciBEb58R-J2-6dmsxdQ5CrVLmA/s320/cimg7301.jpg" width="320" /></a></div>Once encased in plastic wrap blanket, take something heavy and gently pound the pork loin. You’ll want to use the smooth side of a kitchen mallet, not the sides used for tenderizing. If you don’t have a kitchen mallet, try a small frying pan, rolling pin, a can of tomatoes, brick wrapped in several layers of plastic wrap, anything that is clean, heavy, and sturdy. Start gently till you get the feel for the process, too strong of a whack and you might create a blowout and a hole. <br />
<br />
<u><i>What length should I cut the twine?</i></u><br />
About 18-24 inches so that you have plenty to tie the rolled loin with. Too short and it can be hard to tie. Too long and all you have to do is trim any excess once tied. Error on the side of too much.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEcpt2MhOGpYoyK5BuLoaEmhpQPCDdSiY9ViatauOIFCrvkRqKIZrW_albL_vyhxjSVjHXIeChoIC5qSYXo4jIVcK7E5r9ETqTuD2ODag5N1hhdhgD9xj_66CmWjVX3rotCJlqDRCGu7A/s1600/cimg7335_0001.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEcpt2MhOGpYoyK5BuLoaEmhpQPCDdSiY9ViatauOIFCrvkRqKIZrW_albL_vyhxjSVjHXIeChoIC5qSYXo4jIVcK7E5r9ETqTuD2ODag5N1hhdhgD9xj_66CmWjVX3rotCJlqDRCGu7A/s320/cimg7335_0001.jpg" width="320" /></a></div><u><i>I can’t find pancetta, can I use bacon?</i></u><br />
Of course! The spiral shape of pancetta is lovely and helps to form an even sheet that won’t slide about like strips of bacon would. If you are using bacon, I would advise weaving your strips together so that they form one cohesive sheet. If you just aren’t into the idea of playing bacon weaver, make sure to lay your strips perpendicular to the strings so they will all be secure when rolled and tied.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXU2r-qpByC5HI2Kf0E_aS8LpXAVy3y2VtVOX9bD5ORgz25akcGFPs0FdpDdIqPbzlkD0sOtFaRqee23otl_bjmKiZyiE9wt9yKeerAIVqDSsP6aJlcjVdH8_1BqO9ZYXvSIM8P4EIxrs/s1600/cimg7338.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="146" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXU2r-qpByC5HI2Kf0E_aS8LpXAVy3y2VtVOX9bD5ORgz25akcGFPs0FdpDdIqPbzlkD0sOtFaRqee23otl_bjmKiZyiE9wt9yKeerAIVqDSsP6aJlcjVdH8_1BqO9ZYXvSIM8P4EIxrs/s200/cimg7338.jpg" width="200" /></a></div><u><i>Why do I have to put the fat cap away from me?</i></u><br />
When you finish rolling, the portion that is farthest from you will be the top of your rolled loin. You want to keep the fat cap on top so that it can baste the meat as it roasts. If it were on the bottom, all that lovely juiciness would just be in the bottom of the pan and your meat will miss out on the extra moisture that it provides... you want succulent meat!<br />
<br />
<u><i>What’s with the mayonnaise?</i></u><br />
Pork loin is an incredibly lean cut of meat. The mayonnaise helps to keep the meat moist, as it is <a href="http://domesticitynouveau.blogspot.com/2011/09/homemade-mayonnaise.html">mostly made of oil</a>. It also helps to glue the ingredients together so they don’t slide around when you are rolling. You want to keep it about an inch from the edges and two inches from the top and bottom. As you roll, the filling will squish out to fill the empty space. If you spread to the edges, your filling will squish out from your roll and you’ll lose all your tasty work! <br />
<br />
<i><u>Hey, you didn’t mention salt! You always mention salt! Why no salt?</u></i><br />
The pancetta has plenty of salt for this recipe. Along with the parmesan cheese in the filling and the kalamata olives, there is no need to for anything more than a few grinds of black pepper.<br />
<i><u><br />
</u></i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgANr4mYyRX2SQA-zrmPQ4cinGSar20M66h97OMnmMGJOEmalDWG2S2p1nO1hZ6o0BWumlnXJjnHxhNjzZnzPzUDsJY-IS6oknuHIS4EErGC76BiNg5colXGvX3De7Ol8mui90s-U3D2Uk/s1600/cimg7308.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="153" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgANr4mYyRX2SQA-zrmPQ4cinGSar20M66h97OMnmMGJOEmalDWG2S2p1nO1hZ6o0BWumlnXJjnHxhNjzZnzPzUDsJY-IS6oknuHIS4EErGC76BiNg5colXGvX3De7Ol8mui90s-U3D2Uk/s200/cimg7308.jpg" width="200" /></a></div><i><u>How much is a handful of basil? Can I use dried?</u></i><br />
Um, well... about one basil plant from Trader Joes. Maybe one packed cup, not too tight, not too loose. Dried basil isn’t going to have that pesto flavor. Basil is one herb that really changes its flavor when dried. If it is all you have, go for it, better to cook than not too cook, but the flavor won’t be the same.<br />
<br />
<br />
<i><u>What is chiffonade of basil?</u></i><br />
<div class="separator" style="clear: both; text-align: center;"></div>It’s a fancy French word for thin slices. You can just as easily chop the basil, but it bruises easily. The bruising doesn’t really matter since it will be cooked inside the rolled meat, but this is an opportunity to practice a new technique. Take the whole leaves of basil and make a stack, starting with the bigger leaves on the bottom. Gently roll the leaves lengthwise and gently draw the blade of a sharp knife across the leaves to slice. Pressing down will cause the bruising, which turns dark. Again, perfection doesn’t matter here, but I don’t like to miss an opportunity to practice good techniques for when it does matter.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1J9JCBRwAoTsahVms-zePP5HABULbqgzsjLAYAzfAMZXxdZU3w1RhVN4_eK-VjsC2G0jHNoNLgtTwVEd1QA29IV4Y0NTGn2btxamYm04lG1n7GyEioRFoqJZDuw3vCVGd2YKxgMrnFw4/s1600/pancetta+wrapped+pork+loin+-+page+004_0001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="134" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1J9JCBRwAoTsahVms-zePP5HABULbqgzsjLAYAzfAMZXxdZU3w1RhVN4_eK-VjsC2G0jHNoNLgtTwVEd1QA29IV4Y0NTGn2btxamYm04lG1n7GyEioRFoqJZDuw3vCVGd2YKxgMrnFw4/s640/pancetta+wrapped+pork+loin+-+page+004_0001.jpg" width="640" /></a></div><i><u><br />
</u></i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXuj1UEZnEPWN3aURuY0LcckDvNroCTfoX88TVYfAIUOdZM8FgN1zPyxzfYAGQrvB3lW6tTa3fE5u8KiuBAybQgvEdhrU4oGKYzheHp9xCi9keGVLdr05CwL_oCErRLoR6h2KABRkWmEw/s1600/cimg7305.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXuj1UEZnEPWN3aURuY0LcckDvNroCTfoX88TVYfAIUOdZM8FgN1zPyxzfYAGQrvB3lW6tTa3fE5u8KiuBAybQgvEdhrU4oGKYzheHp9xCi9keGVLdr05CwL_oCErRLoR6h2KABRkWmEw/s200/cimg7305.jpg" width="200" /></a></div><i><u>How do I toast the walnuts? Can I use pine nuts instead?</u></i><br />
I do mine in the toaster oven. I set the oven to about 350-400 degrees; spread them evenly on the baking sheet lined with foil, and toast for about 3-5 minutes. As soon as you can smell them, pull them and toss them into a cool bowl to stop the toasting. You can always add more time, you can’t salvage burnt nuts. No one likes burnt nuts. You can also toast them in a skillet over medium high heat, but because of the nooks and crannies of walnuts, only the peaks get toasted and the valleys miss out. Pine nuts work great also, they are just more expensive.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6x0ritUP6KsD5iw19z2FVnzX5TXXXNTTIAE2wMpdPZOFvK5rnx2L1tZQH04ElsiYINNFohDDlgYfiE1hanarvmdKCAIh-OPakTGoBOlg5GtDkjhJA_1UzdaAMoq3K48raToOIXwKsJik/s1600/cimg7358.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6x0ritUP6KsD5iw19z2FVnzX5TXXXNTTIAE2wMpdPZOFvK5rnx2L1tZQH04ElsiYINNFohDDlgYfiE1hanarvmdKCAIh-OPakTGoBOlg5GtDkjhJA_1UzdaAMoq3K48raToOIXwKsJik/s320/cimg7358.jpg" width="320" /></a></div><i><u>Do I have to use pesto flavors?</u></i><br />
Nope, you can use whatever flavors you would like, just make sure your pieces of ingredients are chopped fine enough to be easily rolled. Another idea is thyme or sage with finely diced apples and toasted pecans. Gorgonzola, pecans and cranberries would be lovely. Keep the mayonnaise, though, for the moisture and binding of the stuffing ingredients. If you would prefer, you can mix all the filling ingredients together in a bowl and then spread it evenly, it just makes another dish to wash if you do.<br />
<br />
<u><i>How do I roll this thing?</i></u><br />
<div class="separator" style="clear: both; text-align: center;"></div>Lift up the edge of the waxed paper closest to you and start rolling the loin into itself and away from you. As your roll takes form, make sure to keep the strings free and peel back the waxed paper as you go so it doesn’t get caught either. Don’t wrap so tightly that you squeeze the filling out, but not so loosely that it doesn’t look like a roll. Go slowly; be gentle and patient with yourself and the pork loin. When you get almost to the end, reverse and roll the top toward you. This has your roast finishing with the top on top and ready to tie. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc7hKeiVRTF_X11zCKL9Txr0ANA8zAu69ktGWWPAgHXtr4ytAw2uW3pXaUEeFSKFc0rrrAkXjEk9gQWO1UkzPx3kIvMPWwiW-Smy2D_iEXd4_BZAx3HVCqWJn89qC6hdoeLFvdw4MUubs/s1600/pancetta+wrapped+pork+loin+-+page+004_0002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="108" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc7hKeiVRTF_X11zCKL9Txr0ANA8zAu69ktGWWPAgHXtr4ytAw2uW3pXaUEeFSKFc0rrrAkXjEk9gQWO1UkzPx3kIvMPWwiW-Smy2D_iEXd4_BZAx3HVCqWJn89qC6hdoeLFvdw4MUubs/s640/pancetta+wrapped+pork+loin+-+page+004_0002.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><u><i>I just tie it up?</i></u><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6AmtZ7mGU0TdVKSw_EoKv95D15s25QOGnqS_kF0zipLVSyZmVELrCL-Y3d3qrSQZsii1m3wfoI67HkmJurp7IRTponvL_IwK6uzc9yHzfKoFq_AKtYTGfHmmserOAuiczjUTpJz8mKuM/s1600/cimg7369.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="165" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6AmtZ7mGU0TdVKSw_EoKv95D15s25QOGnqS_kF0zipLVSyZmVELrCL-Y3d3qrSQZsii1m3wfoI67HkmJurp7IRTponvL_IwK6uzc9yHzfKoFq_AKtYTGfHmmserOAuiczjUTpJz8mKuM/s320/cimg7369.jpg" width="320" /></a>Your twine pieces should be evenly spaced still, but if not, give them a little adjustment. Start tying in the center and work your way out, this assures that the roll is even without bulges in the middle. This is the one step you might want to call in an extra set of hands for. It is by no means necessary, but it might make someone feel important if they get to help you :) Tie the knots just tight enough to keep the roll in its form, but not so tight that you squish out the filling. Trim the excess twine.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwTUU3TRUtxtMIkGt0VAJI498fMTWMwfkR7tR7qt1jODZy2kH0onJ_S-RzfMqUvAzvOMH1Wiyx8oLZGwsvVkcm36RVus1DMAO7gs8MPM7JpNPzkUCRmUFMnnPuw4PczTA75yvHi58nYjI/s1600/cimg7376.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwTUU3TRUtxtMIkGt0VAJI498fMTWMwfkR7tR7qt1jODZy2kH0onJ_S-RzfMqUvAzvOMH1Wiyx8oLZGwsvVkcm36RVus1DMAO7gs8MPM7JpNPzkUCRmUFMnnPuw4PczTA75yvHi58nYjI/s320/cimg7376.jpg" width="320" /></a></div><u><i>Do I have to use a baking rack?</i></u><br />
Of course not, but it assures that the pancetta becomes crispy all around. Without the rack the bottom won’t crisp up, but it will still be YUMYY!<br />
<br />
<i><u>What’s with the two oven temperatures?</u></i><br />
Old family secret! It sears the outside with the initial high temperature, creating a lovely crust (crispy pancetta in this case) and allows for the benefits of slow roasted meat, which is more succulent. After the initial blast at 450 degrees for 20 minutes, pop the door open for 5 minutes or so until the temperature comes down to 325 degrees. <br />
<br />
<u><i>At 30 minutes a pound, a 3 pound loin would take an hour and 30 minutes, but you say to check at 1 hour, why is that?</i></u><br />
<div class="separator" style="clear: both; text-align: center;"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidVTYlEObGH_Tc9iT132vqmi7zoqfaHiW_SbDT8L_y1Hl33SYhhD4YTXWdqwmofTWeVt3IPCl09mOZo4lcZdqL-bq9Q-4mNVgvR_Bz3fjn5i4rbuZcalaBbUnNLI5P7PdJEx1fTnigRMo/s1600/cimg7388.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidVTYlEObGH_Tc9iT132vqmi7zoqfaHiW_SbDT8L_y1Hl33SYhhD4YTXWdqwmofTWeVt3IPCl09mOZo4lcZdqL-bq9Q-4mNVgvR_Bz3fjn5i4rbuZcalaBbUnNLI5P7PdJEx1fTnigRMo/s400/cimg7388.jpg" width="400" /></a>Every piece of meat cooks a little different. The time and oven temperature are just a guideline and a thermometer is the only true way to know if your meat is done, or overdone. I prefer to check at 1 hour so I can avoid all possibilities of over cooked meat (nasty!). Every oven is different, as well, so what works in my oven may be different in yours. Checking at one hour also gives you an opportunity to lay a piece of foil over the top if it is looking like it might burn. If you do need to use foil, don’t wrap it tightly as this will create steam and ruin your crispy exterior, simply lay it on the top.<br />
<br />
<i><u>How do I slice this lovely after it has finished resting?</u></i><br />
Using a very sharp knife, pull across the crispy pancetta and loin to slice it. Pressing down with a knife will crumble all your lovely crispiness and mush the lovely spiral shape. Carefully move from cutting board to serving dish or plates and enjoy!Domesticity Nouveauhttp://www.blogger.com/profile/18020986414372504049noreply@blogger.com10tag:blogger.com,1999:blog-4505792702873334999.post-79698956307747494962011-10-04T15:16:00.000-07:002011-10-04T15:16:11.996-07:00Stuffed Jalapenos<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRILchP_Yj5-0tg5LptzWeSJnMEKpCAuSqYNhlNftCnCH_MaUR5XZcdPH6ciOod6h5sk8FRVVQynI2Oe8h0fcIhLeXFcl234BloQHVU1st1HsYIYjAJT6TpBcHPDhEfMqBXI0qCzzJnkw/s1600/jalapeno+-+page+001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRILchP_Yj5-0tg5LptzWeSJnMEKpCAuSqYNhlNftCnCH_MaUR5XZcdPH6ciOod6h5sk8FRVVQynI2Oe8h0fcIhLeXFcl234BloQHVU1st1HsYIYjAJT6TpBcHPDhEfMqBXI0qCzzJnkw/s640/jalapeno+-+page+001.jpg" width="640" /></a></div>I’m a lazy cook. I’ll admit it... and I’m kind of proud of it. There is something very satisfying about making delicious food that doesn’t take much effort!<br />
<br />
One of my favorite lazy snacks and side dishes is stuffed jalapenos. The simplicity of a couple of ingredients and a few minutes in the oven can’t be beat. It’s perfect for an after-school snack, football season munchies, or a party appetizer. <br />
<br />
<span style="font-size: large;"><b>Stuffed Jalapenos</b></span><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirQjEVF2hj4alwNWBSesroQMdnClbo0H7w4adtyCO89622hJAs3cvpM96RrhHpEpwbX4-zUblevBlNtG2uMepPdjRMlELbqTUiF5oY67E8eQlDZOlK9UcdXCqwHdeYcuvI5HyjVTZ7nII/s1600/cimg7287.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirQjEVF2hj4alwNWBSesroQMdnClbo0H7w4adtyCO89622hJAs3cvpM96RrhHpEpwbX4-zUblevBlNtG2uMepPdjRMlELbqTUiF5oY67E8eQlDZOlK9UcdXCqwHdeYcuvI5HyjVTZ7nII/s400/cimg7287.jpg" width="400" /></a><i>Ingredients</i><br />
Jalapenos<br />
Cream Cheese, or other soft cheese<br />
Seasoning of choice<br />
<br />
<i>Instructions</i><br />
Preheat oven to 450 degrees. Slice the stem portions from the top of the jalapenos, leaving as much of the pepper as possible. Slice jalapenos in half lengthwise. Remove seeds and veins from the inside of the peppers. Slice off a small bit of cream cheese and smooth into the hollow of the jalapeno. Continue with all peppers until complete, placing on a baking sheet or pan as you go. Sprinkle packed peppers with salt and pepper, or seasoning of choice. Place in oven and <i>turn oven setting to broil</i>. Set timer for 8 minutes and check to see how jalapenos look. They should be soft and very lightly browned on top when done.<br />
<br />
Requests for information (aka Questions)....<i><u></u></i><br />
<i><u><br />
How do I keep the pepper juice from burning my hands and eyes?</u></i><br />
<div class="separator" style="clear: both; text-align: center;"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRPhhHhIAFr8Apbf-dorall0eRReNOQVJQ9AMGOwAIz_5P9HlHlAYF8iXchTzhLQJW2TJvm6u-XI-E9ldTRZ0cDBzBjRRAl6gCr1udD4D3yUwjOjpkjfKyHarz2ctMFsIggThfT0reSlI/s1600/cimg7260.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRPhhHhIAFr8Apbf-dorall0eRReNOQVJQ9AMGOwAIz_5P9HlHlAYF8iXchTzhLQJW2TJvm6u-XI-E9ldTRZ0cDBzBjRRAl6gCr1udD4D3yUwjOjpkjfKyHarz2ctMFsIggThfT0reSlI/s400/cimg7260.jpg" width="400" /></a>Well, to keep it from burning your eyes, keep your fingers out of your eyes!!! Seriously, pepper juice can be really painful in your eyes. If it does happen, milk on a cotton ball is going to be your best bet for relief. To keep it from burning your hands, coat your hands very lightly with oil to act as a barrier, but be more aware when using the knife after you do. You can also wear gloves. Or you can just enjoy the burn and go for it without any sort of barrier.<br />
<i></i><br />
<i></i><br />
<i><u></u></i><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJTHEsK_UM_wXPXDDwV4Bt25KeZlZFZTOUt40XOuqDYKbbvdw3b-afvvCbZT6pkeVkjkd5WruqvmD9JDXTWTs7NTPW5jCfdheiqFpQwz-0xYKzH-T4L-gJZZzZPBLT9aowBqMn-nztvDI/s1600/cimg7247.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJTHEsK_UM_wXPXDDwV4Bt25KeZlZFZTOUt40XOuqDYKbbvdw3b-afvvCbZT6pkeVkjkd5WruqvmD9JDXTWTs7NTPW5jCfdheiqFpQwz-0xYKzH-T4L-gJZZzZPBLT9aowBqMn-nztvDI/s400/cimg7247.jpg" width="400" /></a><i><u><br />
How do I remove the seeds and veins?</u></i><br />
The seeds and veins are where the heat is in the pepper, and unless you really don’t like who you are feeding, you will want to take them out. I found that a cheap, metal measuring spoon works best for this. The metal is thin and acts almost like a blade and the shape is perfect for quickly evacuating those bits from the jalapenos. <br />
<br />
<br />
<i><u></u></i><br />
<i><u></u></i><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvs8sjRye-t8HaM4LjeBexQbCXDNEPM1cotvVv9ygtH1hJk0VZbkz08pw6jM04vGm8A3Ie87-OwqaHrCFFgLs_RyurIxn6bZmwpRwV7o_0ccRJ3ERUD6nmcCmKX1SVeRWka3HI38btOeg/s1600/cimg7271.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvs8sjRye-t8HaM4LjeBexQbCXDNEPM1cotvVv9ygtH1hJk0VZbkz08pw6jM04vGm8A3Ie87-OwqaHrCFFgLs_RyurIxn6bZmwpRwV7o_0ccRJ3ERUD6nmcCmKX1SVeRWka3HI38btOeg/s320/cimg7271.jpg" width="320" /></a><i><u><br />
How much cream cheese? How many jalapenos?</u></i><br />
When doing your shopping, plan on 1 ounce per whole jalapeno. Jalapenos come in lots of different sizes, so it can be hard to calculate. 1 8oz package of cream cheese will stuff about 8-10 peppers, even more if you mix things in with your cream cheese. Calculating the number of jalapenos can be more challenging. A room full of men watching football can pack dozens of these away in a matter of minutes! As a side dish, I figure 2-3 peppers per person, which makes 4-6 stuffed halves. <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYlpkS5_OtKzHz5-A2Fk0H4PamR99C2GTJdOcjmpy5_o_xwKXvCVNJgMxlTxZQ1z0bbJazO1j2it95TPFkKqWKWNwVIC1KQ9itYFZ3q8NO4NXgjFcwRYdW9D8ePPhJn4OiBC78lV_NoZo/s1600/cimg7278.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYlpkS5_OtKzHz5-A2Fk0H4PamR99C2GTJdOcjmpy5_o_xwKXvCVNJgMxlTxZQ1z0bbJazO1j2it95TPFkKqWKWNwVIC1KQ9itYFZ3q8NO4NXgjFcwRYdW9D8ePPhJn4OiBC78lV_NoZo/s400/cimg7278.jpg" width="400" /></a><i><u>What seasonings do you use?</u></i><br />
It depends on which way the wind is blowing... I’m finicky that way! I do season liberally with salt; it helps to bring up the flavors. Other than that, it really just depends on what is within reach: smoked paprika, aleppo pepper, cumin, smoked salt, chili powder, Mexican oregano, seasoned salt, crushed red pepper flakes, <a href="http://www.penzeys.com/cgi-bin/penzeys/p-penzeyspenzeysforward.html?id=wkpIdPCY">Penzeys Forward</a>, toasted onion powder, garlic powder, Adobo seasoning, BBQ rub, etc. Simply sprinkle a nice dusting on the top of your stuffed peppers. You can also mix things into the cream cheese like shredded cheddar cheese, crumbled bacon, diced pepperoni, minced onion, left over shredded chicken, chopped black olives... you get the idea. A handful (about 1/2 cup), seems to be the right amount to mix in for 8 oz of cream cheese.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSnN2pA0mm4-0LgMx-NSVZ3Qrm1WtUXCwRlQfItm-DY8l6T28jB3azqOMxMKKYDitvRhwO9gkLp0UBYwVMStmvAElGJ9SVwvM4byB67p4yfmvfxjf9BVCiRA95CVEQ2nCh0xvdq7mItNU/s1600/cimg7265.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSnN2pA0mm4-0LgMx-NSVZ3Qrm1WtUXCwRlQfItm-DY8l6T28jB3azqOMxMKKYDitvRhwO9gkLp0UBYwVMStmvAElGJ9SVwvM4byB67p4yfmvfxjf9BVCiRA95CVEQ2nCh0xvdq7mItNU/s320/cimg7265.jpg" width="320" /></a></div><i><u>Can I make these ahead of time?</u></i><br />
Absolutely! You can make these a day in advance and stash them in the fridge until you are ready to cook. Give them 15-30 minutes to warm up on the counter before you stick them in the oven. You can easily take them over to your friend’s house and cook them up there, too!<br />
<br />
<i><u>Hey! What about bacon?!?!?</u></i><br />
Wrapping the jalapenos in bacon is an EXCELLENT idea, unless you are cooking for vegans, they kind of frown on the whole bacon love. If you want to wrap your jalapenos with bacon, you need to partially cook the bacon to assure that it crisps up nicely in the short oven time. Cook those lovely strips for a few minutes, making sure they are still wiggly and flexible so you can wrap them. Let the slices cool a bit so you can handle them without burning yourself, then wrap them around your stuffed peppers and proceed with broiling them in the oven. If you cook the bacon too long and it is crispy, you won’t be able to wrap, but you can still garnish with lovely bacon bits! <br />
<br />
Happy Cooking!Domesticity Nouveauhttp://www.blogger.com/profile/18020986414372504049noreply@blogger.com3tag:blogger.com,1999:blog-4505792702873334999.post-70472911808847139872011-10-01T16:29:00.000-07:002011-10-01T16:29:10.388-07:00Slow Cooker Pork Loin<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaEAqgwYoWH1Yjn7OJ3fFp-xdHWp0lb_CipamgzYA7l5Pg3ARiAnQ_1rvM0VGFX0mfBOG2VV86BgPfE0Tt_4vk4l6y-X9GRkC399qVnQpcitcwhemlFaB8_NNdd6MZCavmmbPBqlRt6ao/s1600/cimg7192.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaEAqgwYoWH1Yjn7OJ3fFp-xdHWp0lb_CipamgzYA7l5Pg3ARiAnQ_1rvM0VGFX0mfBOG2VV86BgPfE0Tt_4vk4l6y-X9GRkC399qVnQpcitcwhemlFaB8_NNdd6MZCavmmbPBqlRt6ao/s640/cimg7192.jpg" width="640" /></a></div>When it comes to basic cooking techniques, nothing is easier than dumping food in a slow cooker, turning it on and coming back hours later to dinner! Yes, it really is that easy and it truly maximizes your lazy time.<br />
<br />
This is a long post, so bear with me... If you are new to slow cooking, there are a few things to take into consideration when embarking on this lazy cooking technique. None of it is difficult, but I want to set you up for success!<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYDb2SDq3QCHGGibbKqGQmGnyhS43uRFCMF8wWxk-1vMSQVIdU0FjqGAPhCaaVk61gqU6w19WajvzHU0rzTQxnE0gj4jjxlddU0p2TKB-H3-DUR9SEzqOuCOgs81xzRXaAphCMeLZaA7k/s1600/cimg7149.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYDb2SDq3QCHGGibbKqGQmGnyhS43uRFCMF8wWxk-1vMSQVIdU0FjqGAPhCaaVk61gqU6w19WajvzHU0rzTQxnE0gj4jjxlddU0p2TKB-H3-DUR9SEzqOuCOgs81xzRXaAphCMeLZaA7k/s320/cimg7149.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yes, it is clean!<br />
30 years of love takes a toll!</td></tr>
</tbody></table>Slow cooker is the type of device, Crock-Pot is a brand. Not that this has anything to do with actually cooking a meal, I just thought it was an interesting fact. You can find slow cookers in a variety of sizes, shapes and colors, from 1 Qt (4 cups) to 9 Qt (36 cups), footballs, hearts, pumpkins, square, industrial design, country kitchen design and any color of the rainbow. Somewhere between 3 Qt and 6 Qt is most practical, it just depends on how much you want to cook at once. <br />
<br />
Different sizes, makes and models cook at different temperatures and speeds; newer models of slow cookers cook a hotter and faster than older versions. Recipes may need to have the time adjusted based on these differences. You need to get to know your slow cooker, take it out for a date, get to know its likes and dislikes, really build a relationship with your tool. This is best done on a weekend when you are home so that you can check it at the earliest finishing time. It’s a shame to go to the effort of dumping in your ingredients, heading out for the day and coming home to an under- or over-cooked meal. Once you get to know each other, you will have a good idea on how long you can leave your pot bubbling while you go have some fun. <br />
<br />
If you still have the instruction manual, read it. If you don’t, you can likely do a quick internet search to find the company and download a copy. It will be a dull read, not nearly as interesting as the wittiness (a-hem) of this blog.<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMPdmBfp1Q44T8dlTWeLC5w2_lRxtjEjE_ng6pmLlEkOESlhmOBpZhW66-V380qU_hOx_5cF9buKPNEUVKSubIJGg9IP5BeJhbh4hy0skgmDN8KLJMGbDCrJofs1EPpOPB2fHebJ2BRWw/s1600/cimg7155_0001.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMPdmBfp1Q44T8dlTWeLC5w2_lRxtjEjE_ng6pmLlEkOESlhmOBpZhW66-V380qU_hOx_5cF9buKPNEUVKSubIJGg9IP5BeJhbh4hy0skgmDN8KLJMGbDCrJofs1EPpOPB2fHebJ2BRWw/s320/cimg7155_0001.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Under-filled which resulted<br />
in slightly dry Bavarian Pork Loin.</td></tr>
</tbody></table><br />
Use the right size cooker for the amount of food you are cooking. Slow cookers perform best when 1/2 to 3/4 full. Don’t under-fill or your food may over cook, don’t over fill or your food may take much longer to cook. Keep your ingredients to within an inch from the top. As you are getting the hang of slow cookers, an instant read thermometer is the best way to know if you have reached safe cooking temperatures for your finished foods. <br />
<br />
Don’t open the lid. Don’t walk by and stir. Set it and forget it. Every time you open the lid, you slow down the cooking process. When you are getting to know your cooker, it is okay to open the lid at the earliest finish time, i.e. your recipe says cook on low 4-6 hours, you can check at 4 hours to see if it has reached a safe cooking temperature. <br />
<br />
Don’t add unnecessary liquid. The tiniest amount of liquid is needed to properly cook vegetables and keep meat moist. Large pieces of meat cooked on low do not require liquid. When cooking small and/or lean meat pieces, or with high heat, using a small amount of liquid is a good idea. Liquid does not evaporate when using a slow cooker, so use it sparingly or you run the risk of a bland, watered down meal.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5mtqV5H5Pdd5px88Z_yU4v9AgdJLRvxfpIW_xSjp4-JaSjQ09OQ7M0UkfSF8i7Wa40YZnxEKXbqKsq1uigzplHMsuOS-7lVOeIwEk1FuX91Qu6PDqyXqJrTQNNKWw2C8kPkPZ-leiOzc/s1600/cimg7431.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="166" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5mtqV5H5Pdd5px88Z_yU4v9AgdJLRvxfpIW_xSjp4-JaSjQ09OQ7M0UkfSF8i7Wa40YZnxEKXbqKsq1uigzplHMsuOS-7lVOeIwEk1FuX91Qu6PDqyXqJrTQNNKWw2C8kPkPZ-leiOzc/s200/cimg7431.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Newer. Smaller. Faster. Hotter!</td></tr>
</tbody></table>Fresh herbs, dairy and fish don’t like the slow cooker. They need to be added just before serving, about 15 minutes. Fresh herbs dissipate into nothingness and their flavor components are lost during the long cooking time. Fish easily overcooks and becomes nasty, dry and rubbery. Dairy breaks down, separates, and curdles over the long processing time. If these ingredients are going into your pot, add them at the end and cook just long enough to bring up to temperature, and cook through in the case of seafood.<br />
<br />
Frozen food takes longer. DUH! If cooking on high, add about 2-3 hours, if cooking on low, add about 4-6 hours. This can be used to your advantage if you are going to be gone for an extended length of time or have a busy schedule. This is also an advantage in that you can do the prep for meals weeks in advance, freeze, and then pop out a ready to go meal on a busy morning. Work smarter, not harder!<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmdKWbqflZjausmVaCwX7BuveIQyVe1BQoO5RgP1-4QCiOvMqd82yr_MdW-1NnqtUuJhVB2M0Txb5FLwiIuLUWkMcytu_jKVrBF8DM6JlUDEWBpZ88KAo1KyNNSoRa6Yg7sEWz7n1EUpE/s1600/cimg7489_0001.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmdKWbqflZjausmVaCwX7BuveIQyVe1BQoO5RgP1-4QCiOvMqd82yr_MdW-1NnqtUuJhVB2M0Txb5FLwiIuLUWkMcytu_jKVrBF8DM6JlUDEWBpZ88KAo1KyNNSoRa6Yg7sEWz7n1EUpE/s320/cimg7489_0001.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vegetable layer for Fall Harvest Pork Loin</td></tr>
</tbody></table>Prep and layer your ingredients according to their cook time. Root vegetables and winter squash take longer to cook and should be in the bottom of the pot. Whole sweet potatoes take longer to cook than pieces of sweet potato; whole chicken takes longer than bite size pieces of chicken breast. Get the idea? Good!<br />
<br />
Use the refrigerator to slow the cooking time. If you are leaving for work in the morning, but won’t be home for another 9 hours, you can slow down the cooking time by prepping your pot the night before and stowing it in the fridge till you start the cooking as you walk out the door. With my vessels, this slows High cooking about 1-2 hours and Low cooking 2-3 hours.<br />
<br />
Now, are you ready to get cooking?<br />
<br />
<span style="font-size: large;"><b>Slow Cooker Pork Loin</b></span><br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO-Y7oe3yFn4FSTRlt_yYv7qnrRMwIkuK3pZA2l6daAasFWXgSgt0UDUgV7XYV9jAkB07_z8_RN7_V8aBCT0Yq0i9APvUmW63jOeY76bLNmeFQbsrAkGHPHurP6b1VvkHi_4ET9UfWoIE/s1600/cimg7465.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO-Y7oe3yFn4FSTRlt_yYv7qnrRMwIkuK3pZA2l6daAasFWXgSgt0UDUgV7XYV9jAkB07_z8_RN7_V8aBCT0Yq0i9APvUmW63jOeY76bLNmeFQbsrAkGHPHurP6b1VvkHi_4ET9UfWoIE/s400/cimg7465.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salsa Verde Pork Loin</td></tr>
</tbody></table><i>Ingredients</i><br />
Whole Pork Loin<br />
Vegetables, optional<br />
Seasonings of choice<br />
Liquid, maybe<br />
<br />
<i>Instructions</i><br />
If using vegetables, prepare as desired and place in bottom of the crock. Season lightly if desired. Brown in a skillet if desired. Place whole pork loin in crock and season as desired. Cook on low 4-8 hours, high 3-6 hours. Pork is done at 145 degrees.<br />
<br />
Let’s answer some questions...<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5r5l0ht2Nd1LnhZV_L8aicLR10p09_fr9BX-bXmtBItLJttAXjN-z70S-KfEqd4vqKNb_lvCAwlHW2AVf2ydmDwUlP8JPh8HXUGGtuqaMEketTIvu39jpwOhNCUG_GxaSrUuc0RQu3gU/s1600/cimg7446.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5r5l0ht2Nd1LnhZV_L8aicLR10p09_fr9BX-bXmtBItLJttAXjN-z70S-KfEqd4vqKNb_lvCAwlHW2AVf2ydmDwUlP8JPh8HXUGGtuqaMEketTIvu39jpwOhNCUG_GxaSrUuc0RQu3gU/s200/cimg7446.jpg" width="200" /></a><i><u>How big of a pork loin?</u></i><br />
That depends on the size of your slow cooker. You want it to fit without having to be forced in, but without a lot of empty space. If your pork loin is too large for your crock, slice off a couple of pork chops and use them for another meal. If the loin is too small, add more vegetables to fill in the space. The pork loin to the left was too large and had to be squished into the pot, not ideal.<br />
<br />
<i><u><br />
</u></i><br />
<div class="separator" style="clear: both; text-align: center;"><i><u></u></i></div><i><u>What kind of vegetables?</u></i><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNgglLGx0BrfnzJCL4WphMkP9V7lqz7qJN_kGEm71j9SvQzOehjY4Mz4-BzUGvOfx_UVnsPNYUEYoZ4L9jcdsCExK7iYlqHcqgwE_DV2_c5WZP9p66fEqvX4gqoPbpMykRQvh7XMqi-y4/s1600/cimg7434.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNgglLGx0BrfnzJCL4WphMkP9V7lqz7qJN_kGEm71j9SvQzOehjY4Mz4-BzUGvOfx_UVnsPNYUEYoZ4L9jcdsCExK7iYlqHcqgwE_DV2_c5WZP9p66fEqvX4gqoPbpMykRQvh7XMqi-y4/s320/cimg7434.jpg" width="301" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Onion, garlic, jalapeno for Salsa Verde Pork Loin</td></tr>
</tbody></table>Anything you like. Keep in mind that they will be cooking over a long period of time, so some turn to mush while others keep their texture nicely. Root vegetables (onions, tubers) and winter squash do well and keep their shape and texture. Fruit will break down and melt into the sauce that is created during cooking. Summer squash, broccoli, Brussels sprouts, etc. turn to mush. You don’t need to add vegetables to your pot if you would prefer not.<br />
<i><u></u></i><br />
<i><u>Any seasonings?</u></i><br />
Salt and pepper is always a good place to start, but you can use anything you like. Don’t limit yourself to dried spices. Salsa, chutney, apple sauce and other liquid-type flavorings are great and easy! Below are three different examples of recent pork loins that came out of the Domesticity Nouveau kitchen to get your creative juices flowing.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvauYHcQn5NbcuTO2oFhtnsl9xvquPfFI0xEUhYA9M9jhl6hNr1zmmnfyUzQ_TED_3KvHlfBibI6DPnQgrK9qcup71-EwMnXlNmQXzV2X-2r0JKl2L9gI9A1r4dQhxS3OkI6ys2FIf3cQ/s1600/cimg7444.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvauYHcQn5NbcuTO2oFhtnsl9xvquPfFI0xEUhYA9M9jhl6hNr1zmmnfyUzQ_TED_3KvHlfBibI6DPnQgrK9qcup71-EwMnXlNmQXzV2X-2r0JKl2L9gI9A1r4dQhxS3OkI6ys2FIf3cQ/s400/cimg7444.jpg" width="400" /></a></div><u><i>Do I have to brown the meat?</i></u><br />
Browning is totally optional. It does add another depth to the layers of flavor, but it isn’t necessary. If you choose to do it, do not refrigerate or freeze for another time. Browned meat needs to go directly to the slow cooker. To brown your pork loin, heat a heavy skillet to medium-high. Place loin in the skillet and brown 2-3 minutes per side and on the ends. I prefer my cast iron skillet that is well seasoned, holds the heat and doesn’t require any additional oil to keep the meat from sticking. If you are using another type of skillet, you might need to add a wee bit of oil to prevent sticking and the cold meat will likely cool the pan temperature, requiring a little longer browning time. Meat will release easily from a pan when it has browned perfectly. If it is sticking, you likely need to let it cook a little longer.<br />
<u><i><br />
</i></u><br />
<div class="separator" style="clear: both; text-align: center;"><u><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy8hmQsbsdK4ru-ctTFeMEMKaiZuyaazw4oYHq3vslgrgxhT0bAzBaqjQvKtg2XG16TWJpAJl0pp9T7E3xwYZ1HmcZYL_cbh7Ftjf_wtJZwyyh8z1_P4XNoQkwjlfibj010VuzSVh-gr0/s1600/cimg7454.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy8hmQsbsdK4ru-ctTFeMEMKaiZuyaazw4oYHq3vslgrgxhT0bAzBaqjQvKtg2XG16TWJpAJl0pp9T7E3xwYZ1HmcZYL_cbh7Ftjf_wtJZwyyh8z1_P4XNoQkwjlfibj010VuzSVh-gr0/s320/cimg7454.jpg" width="320" /></a></i></u></div><u><i>What do you mean “Liquid, maybe”?</i></u><br />
If you are using something like salsa or apple sauce, you have will have plenty of liquid to keep things perfectly moist. If you are just throwing in onions, you’ll need to add a few tablespoons. The smaller your slow cooker, the less you will need. Start with 1 Tbsp per quart size your cooker is, for example, if you have a 4 quart slow cooker, use 4 Tbsp (1/4 cup). Any liquid will work: water, orange juice, broth, etc.<br />
<br />
<u><i>High? Low? 3-8 hours? Can you be more specific?</i></u><br />
Um.... not really. This is where you need to know your beast’s temperament and calculate that with your desired meal time. I have two slow cookers, one is old and large, the other is modern and small and they behave differently. Yours will, too. Different size pork loins are going to take different cooking times, too. This vagueness is frustrating in the beginning, but after a few meals in your slow cooker, you’ll know if your pot runs hot & fast or low & slow. As you are getting to know each other, check at the earliest finish time and move forward from there.<br />
<br />
<u><i>Can you recommend any flavor combinations?</i></u><br />
Sure! But don't forget the beauty of plain, it allows for changing up the flavors of leftovers with different sauces. Here are three I recently made: <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4QiZXNVeE0QAHnvl5cpCTjUK4x9Z2ouiEhsMwX1U6-lEOX0Ki9WFDXlKtbU0g6dDRdfOiXjw4_SCuajgQ-EiVWZ-weOFvzOPBB7-MnauZFB4CfesYFnEv_9TavagOQQ7l6n5C-kDyeKQ/s1600/cimg7486_0001.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4QiZXNVeE0QAHnvl5cpCTjUK4x9Z2ouiEhsMwX1U6-lEOX0Ki9WFDXlKtbU0g6dDRdfOiXjw4_SCuajgQ-EiVWZ-weOFvzOPBB7-MnauZFB4CfesYFnEv_9TavagOQQ7l6n5C-kDyeKQ/s320/cimg7486_0001.jpg" width="320" /></a></div><b>Salsa Verde Pork Loin</b><br />
2 cups of tomatillo sauce I had in the freezer, one sliced onion, garlic and diced jalapeno. I layered the vegetables on the bottom, browned the meat, then poured tomatillo sauce over the pork loin. Cooked on low for 7 hours and served with stuffed jalapenos.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYBwusIR6nEFcMzZxErUkrrbQqI9rzNtoI4svY3IhO76l-mmzU6GPkT67MqMQNXgrznTiltEga9SPy9snXibBa_dbjRaMJ55ftZR9Em4H_sQwSWR5OxDC77WGLWH6J1Nr4CdFQIkFnndg/s1600/cimg7199_0001.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYBwusIR6nEFcMzZxErUkrrbQqI9rzNtoI4svY3IhO76l-mmzU6GPkT67MqMQNXgrznTiltEga9SPy9snXibBa_dbjRaMJ55ftZR9Em4H_sQwSWR5OxDC77WGLWH6J1Nr4CdFQIkFnndg/s320/cimg7199_0001.jpg" width="320" /></a></div><b>Bavarian Pork Loin</b><br />
<a href="http://www.penzeys.com/cgi-bin/penzeys/p-penzeysbavarian.html">Penzeys Bavarian Seasoning</a>, salt, pepper, sliced onion and 1/4 cup apple sauce left over from a visiting niece. I rubbed the outside of the pork loin with Bavarian Seasoning, salt, & pepper, then placed on a bed of onions and apple sauce in the bottom of the crock. Cooked on low 9 hours in my older Crock-pot. There was a lot of broth created, so I poured that off and boiled it down by half to make a sauce and served with homemade sauerkraut.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaaRQDsrYFqeXw8juvZbcITadWx56g5gnRvgwUEAFTbqnTLx9MnqNxBru3inXdrsXtFPbPzDvEo4mzZ1G5KFBS7n86PS2c0LndC1szRsjDIYYmJD6d0EOeUWOeS5BSOjB7AD3EK7W4Xnw/s1600/cimg7500_0001.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaaRQDsrYFqeXw8juvZbcITadWx56g5gnRvgwUEAFTbqnTLx9MnqNxBru3inXdrsXtFPbPzDvEo4mzZ1G5KFBS7n86PS2c0LndC1szRsjDIYYmJD6d0EOeUWOeS5BSOjB7AD3EK7W4Xnw/s320/cimg7500_0001.jpg" width="320" /></a><b>Fall Harvest Pork Loin</b><br />
1 small acorn squash, 1 pear, sliced shallots, pecans, a dusting of pumpkin pie spice, salt, pepper, and a dribble of water. Peeled and chunked up an acorn squash and placed on the bottom. Cored and sliced a pear and added to the crock along with the sliced shallots, dusting all with a bit of pumpkin pie spice, salt and pepper. Nestled the pork loin in the vegetables and sprinkled with salt and pepper. Stuck in the fridge overnight, then cooked on low for 9 hours. I wish I would have put in a dribble of maple syrup!<br />
<br />
Up next.... Stuffed Jalapenos! Domesticity Nouveauhttp://www.blogger.com/profile/18020986414372504049noreply@blogger.com4tag:blogger.com,1999:blog-4505792702873334999.post-34031225696442504182011-09-25T12:26:00.000-07:002011-09-25T12:26:56.465-07:00Homemade Mayonnaise<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwtAsHoqaloMB7fXyar7FiXNnQDaK13kzJ7QLniVW6eGw4YyWbz5TLZWpTBCTn3fkAis5dRCmfKIxXUq9gGlKpjGyfaG6oTmLiJ6Q24zLROm5jyR-oHnRR5tnRnqrNJ2SHbwieyGGPmQ0/s1600/cimg7040_0001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwtAsHoqaloMB7fXyar7FiXNnQDaK13kzJ7QLniVW6eGw4YyWbz5TLZWpTBCTn3fkAis5dRCmfKIxXUq9gGlKpjGyfaG6oTmLiJ6Q24zLROm5jyR-oHnRR5tnRnqrNJ2SHbwieyGGPmQ0/s640/cimg7040_0001.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><strike>Slow Cooker Pork Loin</strike> Homemade Mayonnaise<br />
<br />
I just couldn’t wait any longer and had to interrupt the planned slow cooker pork loin! <br />
<br />
I do believe that mayonnaise is my favorite condiment. Slightly tangy, creamy, smooth, delicate, decadent. It offers a wonderful balance to the crisp crunch of asparagus. A luscious dip for the sweet petals of artichoke. A base for wonderful dressings that adorn refreshing and cool salads. Yep, it is just about the most wonderful thing in my refrigerator. <br />
<br />
And yet, this wonderful condiment evades many home cooks. They read of the trials and tribulations in attempting to make it from scratch. They fret about the safety of eggs. Doubt consumes their minds as they debate the merits of using the food processor or the stand mixer or the blender. It just becomes too much and they turn to the jar at the store, defeated. <br />
<br />
[Insert the battle cry of mayonnaise here.]<br />
<br />
What would the battle cry of mayonnaise be, anyhow? I’m not exactly sure, but I do know that victory is yours when you use an <a href="http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Dgarden&field-keywords=immersion+blender&x=0&y=0">immersion blender</a> (aka stick blender)! I fail miserably, where countless others have succeeded, when I use any kitchen appliance other than an immersion blender to make mayonnaise. I have no idea why, but I imagine that someone who is knowledgeable in physics could explain the inverse action of the whirly-thingy to the gravitational pull of the gooey stuff.... yeah, I just want to eat it.<br />
<br />
<span style="font-size: large;"><b>Homemade Mayonnaise</b></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGniTioLVmvf1-56yCGx0qTgGSyVFRy1uiH9q5cbNLMfMIDfOB29faAUZ5PFptV89-ro3u0A9lPfyRBWbBMzCqOYveSPPCU8cDx7RLJzi0BtAtzW7HuosRADoOE24L6arSmFglmo0G6rQ/s1600/cimg5105.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGniTioLVmvf1-56yCGx0qTgGSyVFRy1uiH9q5cbNLMfMIDfOB29faAUZ5PFptV89-ro3u0A9lPfyRBWbBMzCqOYveSPPCU8cDx7RLJzi0BtAtzW7HuosRADoOE24L6arSmFglmo0G6rQ/s320/cimg5105.jpg" width="213" /></a><i>Ingredients</i><br />
1 whole egg<br />
1 tsp kosher flake salt<br />
1 tsp dry mustard powder<br />
1 tbsp lemon juice<br />
1 tbsp white vinegar<br />
1 cup extra light olive oil<br />
<br />
<i>Instructions</i><br />
Bring all ingredients to room temperature. Place in a pint size canning jar in the order listed. Gently insert immersion blender to the bottom of the jar and begin blending. As mayonnaise begins to form, slowly draw immersion blender to the surface, mixing in all the oil. Store in the refrigerator for up to 1 week.<br />
<br />
I’ll take your questions now....<br />
<br />
<u><i>Why do you use a whole egg?</i></u><br />
Some recipes call for egg yolks, some call for whole eggs. I have had success with both, but I find it easiest to just crack one egg into the jar instead of separating out yolks. This is where I have found my success and what works for me. Some people are concerned with the use of raw eggs, I am not one of them, but respect the concerns of those who are. <a href="http://blog.yourlighterside.com/">Your Lighter Side Blog</a> did a great <a href="http://blog.yourlighterside.com/2011/08/product-review-safest-choice.html">review on Safest Choice Pasteurized Shell Eggs</a> and a quick Google search will bring you many sources on how to pasteurize your own eggs at home. Our food choices are personal, and while I have no problem with consuming raw eggs, you have to make that educated choice for yourself.<br />
<br />
<u><i>Do I have to use kosher flake salt?</i></u><br />
No, you can use regular table salt, just cut the measurement to 1/2 tsp of salt. I prefer Diamond Kosher Flake Salt for my cooking. Other people stock their kitchen with a fine grind sea salt, or a luxury salt like fluer de sel; different grinds of salt have different volumes when measured. I could write paragraphs about salt, but we are talking mayonnaise! Just remember you can always add, you can’t take it back out.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><u><i>What is dry mustard powder?</i></u><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiojm2UWc22jx8zEeBBHKY0vRQtbXY75sWUvxfnhdaxBiS3x7g9867XE2OQ2LuhXy-LTrfidW-8CRktDf-xvB1tmqWMwQFWOnXg_bUhScA9jIJ0p1SvPkMEXjhnRRfJuTmAhrZbu6vcUfs/s1600/cimg5104.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiojm2UWc22jx8zEeBBHKY0vRQtbXY75sWUvxfnhdaxBiS3x7g9867XE2OQ2LuhXy-LTrfidW-8CRktDf-xvB1tmqWMwQFWOnXg_bUhScA9jIJ0p1SvPkMEXjhnRRfJuTmAhrZbu6vcUfs/s200/cimg5104.jpg" width="200" /></a>Mustard powder (sometimes called mustard flour) is the ground seeds from the mustard plant. You can find it in any supermarket spice section. Many recipes for homemade mayonnaise call for wet mustard, and I suppose that would work just fine, too. Do note that different flavors and styles of wet mustard may impact your end flavor. Mustard works as an emulsifier, helping the oil to merge with the other liquids when it normally would not want to. You know how oil and vinegar salad dressing will separate into layers? Mayonnaise is essentially the same thing, but when the mustard is added, everyone gets along, holds hands, and stays unified in the creamy form.<br />
<br />
<u><i>Why both lemon juice and white vinegar?</i></u><br />
Sssshhhh, don’t tell anyone, but I use bottled lemon juice (gasp)! I prefer the consistency in flavor and acidity level, plus I never remember to buy lemons at the market. It will be our little secret. <br />
<br />
When I was playing around trying to get a flavor as close to my favorite store brand mayonnaise (Best Foods/Hellmans), I read the back of all the labels & every recipe I could. One thing that seemed to change from brand to brand and taste to taste was the acids they used. Some used no citrus juice and only vinegar. Others used no vinegar and only citrus. The above recipe is what I settled on as my preference, but you are welcome to change to your tastes and pantry supplies. The key is to use 2 Tbsp of acid to the 1 cup of oil to get the right balance and not be too tangy or too greasy. Once you get the hang of making mayonnaise, you can get creative with your choices, playing with lemon juice, lime juice, wine vinegars, flavored vinegars, etc.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkwdpS3M-FUJEjokJxDJEShaKaEr2Dh0hARVB55l0Lx-pQrFST7StW3tp36BASpliG38y_UtP1ylYk18mraqsgR4MkBjE4Uy9vdi_tE0lScHFKkvSu2lg2UT8QIq-hd2KsoWRM-X3u2OE/s1600/cimg5108.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkwdpS3M-FUJEjokJxDJEShaKaEr2Dh0hARVB55l0Lx-pQrFST7StW3tp36BASpliG38y_UtP1ylYk18mraqsgR4MkBjE4Uy9vdi_tE0lScHFKkvSu2lg2UT8QIq-hd2KsoWRM-X3u2OE/s400/cimg5108.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It only takes a few seconds<br />
and things start coming together</td></tr>
</tbody></table><u><i>Do I have to use extra light olive oil?</i></u><br />
<a href="http://www.marksdailyapple.com/healthy-oils/">You can use whatever oil you wish</a>, but stronger flavored oils, like extra virgin olive oil, will likely produce an off tasting mayonnaise. Extra light olive oil is about as bland an oil that you can find that isn’t seed based. The more neutral flavored your oil the better. Some people like to use a mix of oils, like coconut oil and light olive oil, or a nut oil instead. When you are beginning, start with the simple and save the expensive oils for once you have mastered the technique.<br />
<br />
<u><i>Why a canning jar?</i></u><br />
Why not? It is the perfect size for a batch of mayonnaise, you can store in the same container you mix, and there is something charming about mason jars! Of course you can use whatever container you would like that is tall and narrow, allows your immersion blender to fit and will hold all your ingredients. One benefit of using a pint size canning jar is that the top of the word ‘Ball’ or ‘Kerr’ is the perfect spot to pour oil to after layering in the other ingredients, therefore saving you from having to wash a measuring cup.... laziness has its benefits!<br />
<i><u><br />
I just stick in the blender and let it go?</u></i><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu9dMLWY0j-Ie0Xz3XPOLOhoOkZP3YjteRncLZjBQILcFzlzU9FqE68r6HYJiQovTh9Og1JffoNXoh9BbzMR0ElFy0IZCbjxcZlt3VFJC6wXR8oCkO6wRt4tH6NmBmGgHw3Dsq6F_xWRU/s1600/cimg5112.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu9dMLWY0j-Ie0Xz3XPOLOhoOkZP3YjteRncLZjBQILcFzlzU9FqE68r6HYJiQovTh9Og1JffoNXoh9BbzMR0ElFy0IZCbjxcZlt3VFJC6wXR8oCkO6wRt4tH6NmBmGgHw3Dsq6F_xWRU/s400/cimg5112.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A few seconds from being complete!<br />
You can stir in any remaining oil.</td></tr>
</tbody></table>Amazing, huh?! No more slowly dribbling in oil over a 5 minute period. No more hot mayonnaise because your blender over-heated while you slowly poured in the oil. You don’t have to wash the entire food processor. Your arm doesn’t get tired dribbling into the stand mixer. Just stick it in and go!<br />
<br />
<u><i>What do you mean slowly draw to the surface?</i></u><br />
As the mayonnaise begins to form in the bottom of the jar, slowly start lifting the blender to the top; I think it takes me 30-60 seconds. This will draw in the oil into the emulsion you are forming. There may be the tiniest bit of oil that remains on the surface, but that is easy to mix in with a couple of flicks from a spoon... or a spork if that is what is handy.<br />
<br />
<i><u>It only lasts a week?</u></i><br />
I have no problem with raw eggs, but I’m not dumb about it. Write the date on a piece of tape and stick it on the jar so you know when to pull it and make some more. The acids do help to deter funk, but REAL food doesn’t last forever. Use your noggin with this. If it smells bad, it is bad. Better to lose a few dollars than be ill for a week. Store bought mayonnaise is full of stuff that makes it almost as shelf stable as a Twinkie. You are making <a href="http://domesticitynouveau.blogspot.com/p/jerf.html">JERF</a> mayonnaise!<br />
<br />
<u><i>But mine didn’t blend together!</i></u><br />
This happens, even to the experienced. Who is to blame? The chicken for its egg or the cook? Lets blame the chicken, just to save some face. Always set yourself up for success. Water is an enemy in this process, so make sure your utensils are completely dry. Cold can be a factor, so make sure you bring your ingredients to room temperature. Although I must note, that using the immersion blender technique, I have success using an egg right from the fridge. Sometimes you can rescue your mayonnaise with the addition of another egg: crack it in, let it sink to the bottom and repeat the immersion blender treatment. Sometimes a little more mustard powder will work. Sometimes nothing does, and the best solution is to use it as a base for salad dressing for that evening. Sometimes that doesn’t even work and you just need to get your box of tissues and shed a tear. It will be okay. You will have victory another day. It is only defeat if you never try again. <br />
<br />
All hear the battle cry of mayonnaise!!!! Glorp, glorp!!!<br />
<br />
Up next.... Basic Slow Cooker Pork Loin! No interruptions from the condiments this time...Domesticity Nouveauhttp://www.blogger.com/profile/18020986414372504049noreply@blogger.com2tag:blogger.com,1999:blog-4505792702873334999.post-89514253414039683842011-09-24T15:35:00.000-07:002011-09-24T16:03:50.987-07:00Basic Broiled Pork Chops<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQHexHOuI2MqqBTEFd2wCY1DG94J7_ilus2WhgICWtoiQxQ91TInN1TPzu1to-gnXex4CVhehM5vIy3HbGH8iOwUdN9sxRnT9Xlah-C9KSW95W67q2Mt3-S_u8gwJDpSkyoucGnjfGMvA/s1600/cimg7084_0001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQHexHOuI2MqqBTEFd2wCY1DG94J7_ilus2WhgICWtoiQxQ91TInN1TPzu1to-gnXex4CVhehM5vIy3HbGH8iOwUdN9sxRnT9Xlah-C9KSW95W67q2Mt3-S_u8gwJDpSkyoucGnjfGMvA/s640/cimg7084_0001.jpg" width="640" /></a></div><br />
This was going to be a post on how to grill pork chops... but, the grill ran out of gas about 2 minutes after I put on the chops, DOH! <br />
<br />
With summer coming to an end, broiling is a more practical cooking basic to cover anyway. And it is reassuring to read about other people’s mishaps in the kitchen... we all have them, but sometimes reading other people’s blogs, I feel like I don’t have a clue what I’m doing nor should I be talking about it!<br />
<br />
But I do have a clue some days, and with a little quick thinking I changed dinner plans from grilled to broiled and have something to share with you!<br />
<br />
I was able to find a great buy on whole pork loin, but that is anywhere from 7-10 pounds of meat to deal with at one moment. Why would I buy that much you ask? Because I would rather spend the 5-10 minutes slicing the loin into some chops and a chunk for the crockpot than pay double the price per pound to have the butcher do it for me. Yeah, I’m cheap like that. And I like leftovers so I can maximize my lazy time!<br />
<span style="font-size: large;"><b><br />
Broiled Pork Chops</b></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaavW8IK9YE_Al9qfLtz35ENkQWjZohfixOBwCQYNw0H73jeAC861jqncacka2PlvA8lWmeny4fkQFd6tOuIbW880ogTwPyTQNcgAnjGOW9_0xWpKAegkduzmBEXLkrxDYFk2Zj5zNHUM/s1600/cimg7053.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaavW8IK9YE_Al9qfLtz35ENkQWjZohfixOBwCQYNw0H73jeAC861jqncacka2PlvA8lWmeny4fkQFd6tOuIbW880ogTwPyTQNcgAnjGOW9_0xWpKAegkduzmBEXLkrxDYFk2Zj5zNHUM/s400/cimg7053.jpg" width="400" /></a></div><i>Ingredients</i><br />
Pork Chops<br />
Seasonings of choice<br />
<br />
<i>Instructions</i><br />
Place pork chops on a rack on a baking sheet and dust with seasoning. Bring to room temperature for about 20-30 minutes. Set oven rack to highest slot. Turn oven on to broil and slide in pork chops. Broil 3-7 minutes, turn and continue to broil an additional 3-7 minutes until 145 degrees or barely pink inside. Remove from oven, tent with foil and allow to rest 5 minutes.<br />
<br />
It’s time to play questions!<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTqwWyUtUdIZZ5uGwZYfTteZ4-XBGpVrnsQSZWcfUNctMVLZbURn4aw0vmRvnaKXj7fleXbGAjdw9gq4sW9mswwY27R8pH1_fhuI9IOgI4Zl3iUNNNIQNWK6PYnhBy0Z_oIkDPUwDZ9zc/s1600/cimg7045.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTqwWyUtUdIZZ5uGwZYfTteZ4-XBGpVrnsQSZWcfUNctMVLZbURn4aw0vmRvnaKXj7fleXbGAjdw9gq4sW9mswwY27R8pH1_fhuI9IOgI4Zl3iUNNNIQNWK6PYnhBy0Z_oIkDPUwDZ9zc/s320/cimg7045.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Whole pork loin</td></tr>
</tbody></table><i><u>Do I have to slice my own pork loin?</u></i><br />
Nope. You can use any pork chop you would like. Pork blade steaks work equally as well with this method. I only chose to slice my own loin chops because it was frugal and easy. If you prefer to buy already sliced chops, it is your time and money balance that you have to take into consideration. There are many different names for pork chops and all can be used with this technique.<br />
<br />
<i><u>How many pork chops?</u></i><br />
As many as you would like. You can do one or a whole baking sheet full. You can do this in your toaster oven, too! I prefer to maximize my efforts so I do as many as I have available so there are plenty of leftovers and I can spend more time reading food blogs.<br />
<i><u><br />
</u></i><br />
<i><u>Do I have to use a rack?</u></i><br />
Nope. If you don’t have a rack or a broiler pan, don’t worry about it. Just use that pizza pan or cookie sheet or cake pan... but don’t use glass baking dishes. They aren’t designed to handle the heat of the broiler as well as metal pans can.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEvcD9i-UugjyawW3qRmp_5aQSW_jOberzg6bNioS0dUJ4VqJ5_7J-5y4c0j99hUonfHnpR6PIWmGfNT3Twa_9qJZGpj7tn9dBP28KdV2-RV8_oT4vyM7uud-frvHT1YWsQUj0E_zJsT4/s1600/cimg7063.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEvcD9i-UugjyawW3qRmp_5aQSW_jOberzg6bNioS0dUJ4VqJ5_7J-5y4c0j99hUonfHnpR6PIWmGfNT3Twa_9qJZGpj7tn9dBP28KdV2-RV8_oT4vyM7uud-frvHT1YWsQUj0E_zJsT4/s400/cimg7063.jpg" width="400" /></a><i><u>What seasonings do you use?</u></i><br />
My go-to seasoning of choice for pork chops is <a href="http://www.penzeys.com/cgi-bin/penzeys/p-penzeysporkchop.html">Penzeys Pork Chop Seasoning</a>. Creative name, huh? In the photo I used pork chop seasoning, salt and pepper, and chili powder and salt. Indian spices like curry, garam masala or tandori are fun to use. Pork is such a neutral base I really can’t imagine a bad seasoning. Equal parts powdered ginger and granulated garlic with salt & pepper would be darn tasty! You don’t have to measure, just sprinkle some on! A little cumin... maybe some Mrs. Dash... a bit of za’tar... you have endless possibilities!<br />
<br />
<i><u>Why do I let it come to room temperature?</u></i><br />
Bringing meat to room temperature before cooking it allows the heat to penetrate and cook more evenly so that the outside doesn’t overcook while the inside remains raw. It isn’t essential, but I find that I have better results when I add this step. If you don’t bring to room temperature, you might have to add additional cooking time.<br />
<br />
<i><u>I don’t have to preheat the oven?</u></i><br />
Not for this technique. It is the hot broiler at the top of the oven that is doing the cooking, not the ambient heat in the oven like when you roast a chicken. You want that glow from the heat source going to get that meat sizzling and browning. <br />
<i><u><br />
</u></i><br />
<i><u>The highest slot? That looks awfully close!</u></i><br />
Yep, the highest position for the rack you can manage. Of course, common sense does play into this a bit. If you have a really thick hunk-o-meat, and it is only 1/4 inch from the broiler element, you would do well to lower your rack level. One to two inches from the broiler element is just fine.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKSSojoM5mKLWBS2wBd9a_Py0TRAw50gLv7Di-iW1lgeseTiZWHQrrW9u4dOW5xNW1mmUy-r_BBzjZae8i4uuBI3u1aF27qdCOew7AxqQNQjPFvt8qL52FDOL8nNJY-1zuPUMxqbyOrxo/s1600/cimg7081_0001.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKSSojoM5mKLWBS2wBd9a_Py0TRAw50gLv7Di-iW1lgeseTiZWHQrrW9u4dOW5xNW1mmUy-r_BBzjZae8i4uuBI3u1aF27qdCOew7AxqQNQjPFvt8qL52FDOL8nNJY-1zuPUMxqbyOrxo/s400/cimg7081_0001.jpg" width="400" /></a></div><i><u>3-7 minutes is a big window! Nothing more specific?</u></i><br />
For the 1 inch loin chops in the photos, it took about 5 minutes per side in my oven. If your meat is thinner, it takes less time. If your oven runs low or slow, it takes more time. I would flip 1/2 inch thick pieces at 3 minutes, and then check after 6 minutes total. You can always add more time and heat, but you can’t take it back if you turned that meat to jerky!<br />
<i><u><br />
</u></i><br />
<i><u>Are you sure about 145 degrees? My Mama always said 160 degrees.</u></i><br />
<a href="http://www.nytimes.com/2011/05/25/dining/porks-safe-cooking-temperature-is-lowered.html?_r=1">Things changed this year</a> and 145 degrees is the sweet spot you want to hit. Without a thermometer, you are going to need to go by sight. If your meat is the same color all the way through, it is likely over-cooked. You want to look for just the barest of blush in the middle, right before it would all be the same color. A $10 instant read thermometer is really worth the investment....<br />
<br />
Up next.... Basic Slow Cooker Pork Loin!Domesticity Nouveauhttp://www.blogger.com/profile/18020986414372504049noreply@blogger.com2tag:blogger.com,1999:blog-4505792702873334999.post-33244850827616426562011-09-11T12:43:00.000-07:002011-09-24T16:00:26.637-07:00Sugar Free Ketchup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx5FUF6oHxamR4Egp3jdJz_MNrjoWsQXKbKJGIjuOxtX3q-Y6_4_K_tj7M09aVvWtnbpdhKORSJxqohbHL6yDHJo_Ks4IVXbrNiWZX213Q3LYOfesxxK26WFhpMswWnd6dp7iRRBtMWwA/s1600/cimg7216.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx5FUF6oHxamR4Egp3jdJz_MNrjoWsQXKbKJGIjuOxtX3q-Y6_4_K_tj7M09aVvWtnbpdhKORSJxqohbHL6yDHJo_Ks4IVXbrNiWZX213Q3LYOfesxxK26WFhpMswWnd6dp7iRRBtMWwA/s400/cimg7216.jpg" width="400" /></a></div>When I decided that our home would be sugar-free, I didn’t realize I would be eliminating one of my husband’s morning staples. He didn’t complain, he just marched on, secretly mourning the loss of his ketchup. Being the wonderful wife that I am, (after several mugs of dark coffee and an hour or two of quiet in the mornings) I set my mind to giving him back his morning essential. I LOVE my husband and want him to be happy! (and Sugar free!)<br />
<br />
I searched the stores and internet for sugar-free ketchup. There is now ketchup without high fructose corn syrup (a step in the right direction), but it still has sugar. I found other versions that had replaced the sugar with artificial sugar alternatives which aren’t great either. So what’s a loving wife to do? Make it herself!<br />
<br />
In reading the back of every ketchup bottle I could find, “spices” was all that was listed to give me a direction for getting the taste right. I searched my canning books, cookbooks, and the internet and finally figured it out. <br />
<br />
Stevia is the sugar replacement that I work with and I use a <a href="http://www.amazon.com/KAL-Stevia-Extract-Powder-powder/dp/B00014D2NW/ref=sr_1_10?s=hpc&ie=UTF8&qid=1315770334&sr=1-10">Kal brand pure stevia extract powde</a>r. I prefer it because it doesn’t have any bulking ingredients or other funky additives that some of the popular brands have. Stevia is known to have an unpleasant licorice/fennel/anise-type back note that doesn’t appeal to some people, or some recipes. The pure powder has less of that back note, but it is still there. Fortunately, fennel and anise are common spices in ketchup flavoring! If you don't have pure stevia extract powder, below are some suggestions for what you can use.<br />
<br />
<span style="font-size: large;"><b>Sugar Free Ketchup</b></span><br />
Makes approximately 2 1/2 cups<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlLQ98F-U35vciKqJ7CkSx-1NFi7ZSSLHwIjDH2AAwIgn63Z3xykFyNhIG2lNLVUP_HHtdFwtojpRYuxlRpjREZ2N_MQiHg6bsxUAMu-8AfdeFAk1aR53tpe17s9h9LdHULgiew-sXVLc/s1600/Sugar+Free+Ketchup+-+Page+001.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlLQ98F-U35vciKqJ7CkSx-1NFi7ZSSLHwIjDH2AAwIgn63Z3xykFyNhIG2lNLVUP_HHtdFwtojpRYuxlRpjREZ2N_MQiHg6bsxUAMu-8AfdeFAk1aR53tpe17s9h9LdHULgiew-sXVLc/s640/Sugar+Free+Ketchup+-+Page+001.jpg" width="640" /></a></div><div style="text-align: left;"></div><i>Ingredients</i><br />
6 oz Tomato paste<br />
14 oz Tomato sauce<br />
1/2 cup White vinegar<br />
1 tsp Celery salt<br />
1/2 tsp Kosher salt<br />
1/2 tsp Onion powder<br />
1/4 tsp Garlic powder<br />
1/4 tsp Allspice<br />
1/8 tsp Cloves<br />
1/8 tsp Ground mace or nutmeg<br />
1/8 tsp Cinnamon<br />
4 scoops Stevia powder<br />
Love<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><i>Instructions</i><br />
Place all the ingredients into a saucepan and mix together well over medium heat. Bring to a simmer, cover and reduce heat to low. Simmer for 30 minutes to blend flavors, stirring once or twice. Let cool then store in the fridge. <br />
<br />
Questions! Questions! Who has Questions?<br />
<br />
<i><u>What kind of tomato sauce do I use?</u></i><br />
You want the kind that is found in the market next to the tomato paste (often near the canned veggies). Check the ingredients to make sure it doesn’t have any added sugar. The kind I use often has onion and red/green peppers in the mix, but sometimes I find one that doesn't. Get a sauce that has the fewest ingredients possible and NO SUGAR. If you can find salt free, even better, but you may need to adjust the salt in the recipe by adding a bit more. Whatever you do, don’t get pasta sauce!<br />
<br />
<i><u>I don’t have any white vinegar...</u></i><br />
You can easily substitute apple cider vinegar. I have gone with a mix of 50/50 white and apple cider vinegars and the results were just fine. Red and white wine vinegars will change the flavor from you traditional store bought ketchup you grew up with, but you might enjoy the more sophisticated flavor profile they lend to the ketchup. White vinegar seemed to be the most common listed on the back of the famous brands. Work with what you have!<br />
<br />
<i><u>I don’t have Kosher salt, can I use table salt?</u></i><br />
Sure! Just cut the measurement by half as table salt is finer and denser in volume that kosher salt. Use 1/4 tsp Table salt instead of 1/2 tsp Kosher salt.<br />
<i><u><br />
That’s a lot of spices, do I need them all?</u></i><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ZaRUJ1yTNfaWZDUSRdmIkvadRMEVLBg8WHHDY0FIcaFSL-bDNVNIYJ4J_gXBhyphenhyphenMVb09VDAT5Z0YYIDj-0oa8zhTVI4-8iqqRFtI993i-BZ4q4KYWmFkb6vN-q4_jxmzMl-DM3mLx1G8/s1600/cimg7220.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ZaRUJ1yTNfaWZDUSRdmIkvadRMEVLBg8WHHDY0FIcaFSL-bDNVNIYJ4J_gXBhyphenhyphenMVb09VDAT5Z0YYIDj-0oa8zhTVI4-8iqqRFtI993i-BZ4q4KYWmFkb6vN-q4_jxmzMl-DM3mLx1G8/s400/cimg7220.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Can you guess my favorite spice source? :)</td></tr>
</tbody></table>Yeppers; if you want the flavor to be familiar. Once you gather all your spices from the cupboard, it only takes a minute or two to measure them all out. If you don’t want to invest in buying jars of all the spices (totally worth it, but I understand budgets can be an issue) find a store that has a good bulk spice turn-over so you are getting fresh-like spices. Nothing beats <a href="http://www.blogger.com/">fresh spices</a>, which is what the recipe is based on. You may find that you have to add more if your spices are old or of the supermarket variety, because the flavor will be weaker. Make the recipe as is, and then taste it. If you think it needs more spice, start by adding 1/2 again what the recipe called for, i.e. add in another 1/4 tsp onion powder or 1/8 tsp allspice. Let it simmer a little bit longer to blend the flavors and taste again. Make notes on what you did so you’ll remember next time!<br />
<br />
<i><u>What’s ground mace?</u></i><br />
Mace is the funny little gangly covering of nutmeg pods. It is similar to nutmeg in flavor but gently different. I’m not a huge nutmeg fan, so I prefer ground mace. It can sometimes be difficult to find and nutmeg is a perfectly acceptable alternative.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjda2-5FwrWBL3kZ7AjclsqFvBRI5o6iUCsQLBgkh7Hu-KT9XHL70OvNaNl08fw3gTz0E06gTMB-zVdfaa7_mEvqFkHM0xTFSf_9FnITWbN4VQZoc5Mtajon4Yu5If3oxjlGn6Kmi3YMbM/s1600/cimg7235.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjda2-5FwrWBL3kZ7AjclsqFvBRI5o6iUCsQLBgkh7Hu-KT9XHL70OvNaNl08fw3gTz0E06gTMB-zVdfaa7_mEvqFkHM0xTFSf_9FnITWbN4VQZoc5Mtajon4Yu5If3oxjlGn6Kmi3YMbM/s200/cimg7235.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It is a VERY tiny scoop<br />
of stevia extract powder!</td></tr>
</tbody></table><i><u>I don’t have stevia extract powder, what else can I use?</u></i><br />
You can use any sweetener you like to equal 2 1/2 tablespoons of regular sugar. You can even use regular sugar if you don’t care about sugar-free. I can’t guarantee how artificial sugars will taste when used in the recipe, since sometimes they have a funny after-taste or react with the acid in the tomatoes/vinegar strangely. If your diet allows, honey would be a good substitute, but make sure it is mild flavored as it has its own unique flavors; but who knows, you may like it better with a strong flavored honey! Remember, you can always add, but you can't take away. Start slowly adding in your sweetener of choice and add more as needed. If you don’t use the stevia extract powder, you might want to include 1/8 tsp ground fennel powder to the recipe to make up for that missing back note the stevia offers.<br />
<br />
<i><u>I just mix it all together in a pan?</u></i><br />
This is a dump and stir recipe, easy pleasy! I have found the easiest way to get it all incorporated together is with an immersion blender. Just place that stick blender in the pot and whirl until it is smooth and the spices are completely mixed in. If you don’t have an immersion blender, I would place the tomato paste in the pan with the vinegar and gently mix until the paste is a bit looser so it will blend in easier with the tomato sauce. As it cooks, the heat will help the paste to smooth out into the sauce.<br />
<br />
<i><u>I just simmer it and it’s done?</u></i><br />
Easy, huh? Once the sauce starts bubbling and burping, turn the heat to low and put a cover on the pot. The cover keeps in the moisture so the sauce doesn’t evaporate and become too thick; it also keeps little tomato burps from covering your stove top in red dots. Heat changes the flavor of spices and melds all the flavors into one tasty pot of love. <br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY1iZHbDXa2ea8VwL02Ek44CYg_TP-Za4OX25xvTSz4ZetPLzqRPwqf19CQCZAXn_anTYj6twxZUDnKW6XZzlkBCkCzNV1_3bo_5PJIyUs93sa2eu6axzVHkxIdQykaahyU4sH8XsB3oU/s1600/cimg7201.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY1iZHbDXa2ea8VwL02Ek44CYg_TP-Za4OX25xvTSz4ZetPLzqRPwqf19CQCZAXn_anTYj6twxZUDnKW6XZzlkBCkCzNV1_3bo_5PJIyUs93sa2eu6axzVHkxIdQykaahyU4sH8XsB3oU/s400/cimg7201.jpg" width="170" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Classy!</i></td></tr>
</tbody></table><i><u><br />
How do you store your ketchup?</u></i><br />
I store the hubby’s ketchup-love in an old vinegar bottle in the refrigerator. I grab a funnel and pour it on in. If you need to use a jar with a wide mouth because you don’t have a funnel or old bottle to use, make sure you always use a clean spoon to scoop it out to prevent contaminates from possibly ruining your efforts. The vinegar will help the ketchup to keep for several weeks in the refrigerator, if it doesn’t disappear quicker into tummies. It also freezes quite well!<br />
<br />
<i><u>Speaking of love, what’s up with that as an ingredient?</u></i><br />
I firmly believe that the attitude you have when you cook transfers to whatever you are making. While you are cooking, never forget to think loving thoughts about the people who will be eating your food. Imagine them enjoying every morsel with satisfaction and feeling how much you care about them. Stir in thoughts of laughter and family togetherness and see how it changes things at the dinner table! Of course if you are angry and want someone to have a nasty meal, feel free to stir that in... it is your kitchen and relationships... although I really don’t recommend it!<br />
<br />
Up next.... Broiled Pork Chops!Domesticity Nouveauhttp://www.blogger.com/profile/18020986414372504049noreply@blogger.com9tag:blogger.com,1999:blog-4505792702873334999.post-31493384520732168272011-09-05T14:04:00.000-07:002011-09-24T16:02:27.482-07:00Roast Chicken<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoGyuyOLA-tPTbC6a3A1TCMbcWPq2PCugudBp5T0eF56GIaQohg35HPHoLyJ2Um7vQwR15F2eDgcMXSabGyV3xPpk7Mz3-ks-WKn9iVe995mXIbprGA3rNgsSTXYi902KEULTJZ2qgFq0/s1600/cimg7023.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoGyuyOLA-tPTbC6a3A1TCMbcWPq2PCugudBp5T0eF56GIaQohg35HPHoLyJ2Um7vQwR15F2eDgcMXSabGyV3xPpk7Mz3-ks-WKn9iVe995mXIbprGA3rNgsSTXYi902KEULTJZ2qgFq0/s640/cimg7023.jpg" width="640" /></a></div><u><b>Basic Roast Chicken</b></u><br />
<br />
When you are learning to cook, a roast chicken sounds like a worthy goal to accomplish. You imagine that golden bird coming out of the oven, crispy skin, tender meat... the smiles of your friends and family as they gasp at your new abilities... But then you start reading recipes and find that the instructions have oven temperatures ranging from 325 to 450 degrees and cooking times from 30 minutes to 2 hours! What should be simple becomes overwhelmingly confusing.<br />
<br />
I could explain all the intricacies with using a lower temperature over a higher temperature, basting with broth vs. basting with butter vs. not basting, etc. But really, all you want is to know how to roast a chicken, plain and simple, so you can feed your belly.<br />
<br />
<div style="color: #660000; text-align: center;"><span style="font-size: large;">Heat + Time = Cooking</span></div><br />
Roasting a chicken is simply a matter of putting a whole chicken (or its pieces) in an oven safe vessel, placing it in a hot oven and waiting long enough for it to be done. I refer to it as ‘Dump and Shove’ cooking.... dump on some seasoning, shove it in the oven... Wah-lah, easy dinner!<br />
<br />
One piece of cooking equipment I think is essential for cooking poultry is an <a href="http://www.blogger.com/">instant read thermometer</a>. I bought mine for under $10 and it takes the guess work out of knowing if something is done or not. When you are learning to cook, it will be your best friend when working with meat.<br />
<br />
<span style="font-size: large;"><b>Roast Chicken</b></span><br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqMhH85whhmkNVAswLVCOP7LdM3gR4gcyxNdrpkrkBY9nV_OQzEKTyHrjuOb7tAZqSklcehaZ34pYV1tD6YlDRfI_R1LaxMNkwNltO0hH90dopKdnQv_Ivhy_N5WzAxFj9XDMwEhnIEU4/s1600/cimg7009.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqMhH85whhmkNVAswLVCOP7LdM3gR4gcyxNdrpkrkBY9nV_OQzEKTyHrjuOb7tAZqSklcehaZ34pYV1tD6YlDRfI_R1LaxMNkwNltO0hH90dopKdnQv_Ivhy_N5WzAxFj9XDMwEhnIEU4/s400/cimg7009.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table><i>Ingredients</i><br />
Whole chicken or chicken pieces, bone in<br />
Seasoning<br />
<br />
<i>Instructions</i><br />
Preheat oven to 400 degrees. Remove Chicken from its wrappings. Check inside the cavity of whole chicken for giblets and remove. Dry surface of chicken with a paper towel. Place whole chicken or chicken pieces in baking dish. Sprinkle on your seasoning of choice. Bake for 30-90 minutes, until done (165 degrees). Remove from oven and rest 10 minutes before carving or serving.<br />
<br />
Okay, okay, you have questions! Good!<br />
<br />
<u><i>Why 400 degrees?</i></u><br />
The temperature is adjustable. If you have something else baking at 425 degrees or want it to take a little longer at a lower temperature so you can watch a movie, simply adjust your timer up or down. I like 400 degrees because it nicely browns the outside without drying out the insides. Hotter tends to overbrown/burn the skin while waiting for the inside to finish cooking. Lower tends to not brown the outside as well and can dry out the chicken after being in the oven for an extended period of time. If you need to cook at a higher temperature, part way through cooking you might need to LOOSELY lay a small piece of foil on top of the whole chicken to prevent it from burning.<br />
<br />
<u><i>Giblets? What are those, what do I do with them?</i></u><br />
The giblets are the heart, liver & kidney of your bird. Often the neck is included as well. If you have critters in your home, they make a great treat, just give them raw or after a quick pan fry. Many people find these bits delicious and you might want to save them for your own treat. Other people add them to their bone broth for added nutrition. If you don’t find those options agreeable, just pitch ‘em. <br />
<u><i><br />
Why do I need to dry my chicken? Don’t I need to wash it first?</i></u><br />
Nope, don’t rinse your chicken. Here’s the word from the USDA on safe Poultry handling:<br />
<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU4j3dhEbDqjcl2UZj5cwtkOIAwhLjv4v3mdB3hPrPGDP9AbeYmOB25sxOmOmtmAjoZOfawKpCIF7Qr3FMrpFjz7YQ5paNyNMrLo39IYMxtDdubi4PKNhdZuiZvL1_9X9D1a-hMouDPOs/s1600/cimg6986.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU4j3dhEbDqjcl2UZj5cwtkOIAwhLjv4v3mdB3hPrPGDP9AbeYmOB25sxOmOmtmAjoZOfawKpCIF7Qr3FMrpFjz7YQ5paNyNMrLo39IYMxtDdubi4PKNhdZuiZvL1_9X9D1a-hMouDPOs/s200/cimg6986.jpg" width="200" /></a><a href="http://www.blogger.com/">Rinsing or Soaking Chicken<br />
Washing raw poultry before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. This is called cross-contamination. Rinsing or soaking chicken does not destroy bacteria. Any bacteria that might be present on fresh chicken are destroyed only by cooking</a>. </div><br />
So just pop that chicken, or pieces thereof, out of the package and pat them dry with a paper towel. This helps the skin to crisp up. It isn’t an essential step, if you forget, you’ll still get a nice roast chicken.<br />
<br />
One note on good kitchen hygiene practices... If you are going to be prepping veggies as a side dish, do those first to assure that no raw chicken juices or bits cross contaminate your side dish.<br />
<br />
<u><i>What seasonings do I use?</i></u><br />
This is always a matter of personal taste and what YOU want in YOUR mouth. Salt and pepper are the easiest and most basic. The whole roast chicken in the pictures has smoked paprika, salt & pepper. The individual roast pieces have garlic powder, salt and pepper (a household standard). You might want to try chili powder, onion powder, celery salt, Adobo seasoning, cumin, ginger powder, Mrs. Dash, poultry seasoning, shallot salt, a BBQ rub.... let your imagination run wild with the flavors you enjoy! Remember, though, you can always add, you can’t take away. As you are learning, be gentle with your seasonings until you get a feel for how much you like. 2-3 tsps of most spices is enough to start with. It really is worth the time to find a few seasoning blends that you find particularly happy in your mouth. It makes a quick and easy meal that much more satisfying!<u><i></i></u><br />
<u><i></i></u><br />
<u><i><br />
I just put it in a baking dish?</i></u><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSBzgxtb2Uf8CU4GXMFbJDTDt_0ZCovaY2Z3DXBdxbzgy6jmZ92inn1VCcXW4xcm1kbOaoarH7jkDjjswzfxG_p5fGHDS9Y6zfyjRdHAtSZzI-w7BBjKR3X8ZNBm-gZd7Y1s1QX0MPwx4/s1600/cimg6984.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSBzgxtb2Uf8CU4GXMFbJDTDt_0ZCovaY2Z3DXBdxbzgy6jmZ92inn1VCcXW4xcm1kbOaoarH7jkDjjswzfxG_p5fGHDS9Y6zfyjRdHAtSZzI-w7BBjKR3X8ZNBm-gZd7Y1s1QX0MPwx4/s320/cimg6984.jpg" width="320" /></a></div>Yeppers. If you have a baking rack that fits in your dish, that truly is the best way as it keeps the chicken out of the juices and helps all sides to get browned. If you don’t have a baking rack that fits in your dish, you can try a few thick slices of onion to keep the chicken elevated. (The added bonus of this method is some yummy onions to serve as a side dish.) If you don't have a baking dish, a rimmed cookie sheet will work, but make sure it is rimmed so the drippings don't run off the side and start an oven fire... EEK! So to sum it up: in the dish – good, on some onion slices – better, on a rack – best. Don’t let a missing rack, no baking dish, or lack of onion stop you, just work with what you have. Cooking isn’t about perfection!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQCSSlPTFsk10kjsgqp5UwT-7XyeN1zN0j0H3fu2659Ztn72oXtEusaDzpaVaJmnmgrf_ppRaYNGpxliT96xWbwvb20R9Q7NBGv8xP4VtdO7AqFaS35QjFQs42HaoqkLBlFu_Lv3DmTy4/s1600/cimg6988.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQCSSlPTFsk10kjsgqp5UwT-7XyeN1zN0j0H3fu2659Ztn72oXtEusaDzpaVaJmnmgrf_ppRaYNGpxliT96xWbwvb20R9Q7NBGv8xP4VtdO7AqFaS35QjFQs42HaoqkLBlFu_Lv3DmTy4/s200/cimg6988.jpg" width="200" /></a><i><u>I don’t have to tie the legs up?</u></i><br />
Nope. Some argue that it makes for a better presentation, but I’m eating it, not using it as a centerpiece. In addition, leaving the bird au natural creates more surface area for the heat to reach the meat, and we all want dinner sooner than later. If you want, feel free to tie those ankles (do chickens have ankles?) together. It’s your bird to cook and present how you want! You may need to add 10 minutes or so to your cooking time.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj30OZHBhh1x-Tzu8Jn9ykFwZ9VvD22406HbyryltJ_2eSMx23pE9PRZU8cacMInsSqFULXU3BJvGgArrobUBZunOV6HQXagJGOSe30PDSW5yEH87ZRlfuDjzxh5ohaMDQVHA5Ia9JOcw8/s1600/cimg6987.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj30OZHBhh1x-Tzu8Jn9ykFwZ9VvD22406HbyryltJ_2eSMx23pE9PRZU8cacMInsSqFULXU3BJvGgArrobUBZunOV6HQXagJGOSe30PDSW5yEH87ZRlfuDjzxh5ohaMDQVHA5Ia9JOcw8/s200/cimg6987.jpg" width="200" /></a><br />
<br />
<br />
It is best to pin the wings. Just tuck that end piece back and under. It prevents them from hanging over the edge and dripping onto your oven’s floor. It also prevents them from over cooking.<br />
<br />
<br />
<br />
<u><i>That’s an awfully big time window, how do I know when it is done?</i></u><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG1zW440QYVALosNfqhI0PIet7hNb3BaI-R2tCD-Be89AVTS8ukwhGuivgoksBFBMashhGNRbOR0IpBrddTvr0l00FQzIRabywjbfAnyCxOilDEKtGJ1rhDVeIyaLdns2XkWrSkDNE8HM/s1600/cimg6998.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG1zW440QYVALosNfqhI0PIet7hNb3BaI-R2tCD-Be89AVTS8ukwhGuivgoksBFBMashhGNRbOR0IpBrddTvr0l00FQzIRabywjbfAnyCxOilDEKtGJ1rhDVeIyaLdns2XkWrSkDNE8HM/s320/cimg6998.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Smaller bird, or individual pieces,<br />
take less time to cook.<br />
Pieces are usually done in 30-40 minutes.</td></tr>
</tbody></table>The most reliable way to tell if a chicken is done is to insert an instant read thermometer in the thickest part of the thigh, but not near a bone. You want a temperature of 165 degrees. Check individual pieces at 30 minutes and a whole chicken at 45 minutes. Figure an additional 1-2 minutes for each degree you need to increase, i.e. you checked and the thermometer said 160. You will likely need an additional 5-10 minutes and then recheck. In my oven, a 5 pound bird takes around an hour to cook to 165 degrees. Another method is to make a slice into the deepest part of the meat to assure it is no longer pink and juices run clear or golden (not pink). By making a slice you lose some of the juices and if you have to continue cooking, run the risk of a dry piece of meat where you sliced. One other less reliable way to assess doneness is to shake your chicken’s hand, or ankle as the case is. A wimpy, sloppy, loose shake is bad for first impressions, but likely means you bird has cooked through. <br />
<br />
<u><i>Hey! Wait a minute; you didn’t say anything about basting. How do I do it?</i></u><br />
You don’t. It really is not necessary to achieving a tasty roast chicken. I find it to be unnecessary fussing that takes away from my wine drinking. I have spent time basting in the past, and honestly, it doesn’t seem to make a lick of difference to my outcome, so I say: Skip it! If you want to, because that is how your Nana did it, by all means feel free. You certainly are not going to ruin it. About 20-30 minutes into your cooking time, pull the bird and pan out of the oven and spoon any juices over the top. Or stick a glob of butter on a fork and rub it all over the hot bird. Now repeat that every 10 minutes until your chicken is done cooking... tedious, huh!?<br />
<u><i><br />
Why do I need to let it rest?</i></u><br />
Besides the fact that it just came out of a 400 degree oven, is lava hot and will burn your tongue, it allows the juices to redistribute in the meat. It also lets any residual heat finish up the cooking. While it is resting is the perfect time to steam up some vegetables and open a bottle of wine.<br />
<br />
<u><i>Now how do I carve it?</i></u><br />
Don’t. Just sit down and go at it with your hands. Alright, alright, not everyone embraces their inner cave-person. Carving is easier to explain with a demonstration, so <a href="http://www.blogger.com/">here is a video</a> that will walk you through it... but seriously, consider the fun of reenacting a dinner from the theme restaurant Medival Times and have plenty of napkins handy!<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGEyMajBviKcszNuw4IMgj62qg81j7eXBeeRuWb2SBluso0zV9R2FDV1HFYBSm0INyAyHuavqedYGZjikITMIj__wbPOF34zvn7FlpaM5bBSy3gTEqYHQcjltCqtxbzkrJ4eot46bbHqc/s1600/cimg7028.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGEyMajBviKcszNuw4IMgj62qg81j7eXBeeRuWb2SBluso0zV9R2FDV1HFYBSm0INyAyHuavqedYGZjikITMIj__wbPOF34zvn7FlpaM5bBSy3gTEqYHQcjltCqtxbzkrJ4eot46bbHqc/s200/cimg7028.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yummy caramelized onions!</td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td></tr>
</tbody></table>A few parting thoughts... Since you already have the oven going, you might as well roast two chickens. It is great to have left-overs for lunch or dinner another night. And save those bones for a <a href="http://www.blogger.com/">yummy broth</a>! Being roasted adds a nice depth that raw bones don’t have. Just pop them in the freezer until you are ready to make your broth.<br />
<br />
Up next... Homemade Sugar Free Ketchup!<br />
<br />
***edit 9/5/2011 - I forgot one important key piece of info! If you are doing pieces, make sure to leave the skin ON!!! You can take it off later if you don't like it, but it protects the meat from drying out while baking.Domesticity Nouveauhttp://www.blogger.com/profile/18020986414372504049noreply@blogger.com1tag:blogger.com,1999:blog-4505792702873334999.post-9954505657237377822011-09-02T12:42:00.000-07:002011-09-02T12:42:00.094-07:00Grilled Vegetables<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQzJVfK6dJ-6tA45SvRwwMul8FTS2zoNrz4ilRQ_nG0_cirqKljAKhAgbRX_FbndnI3R5o69kqVapP1aesqQJ8quSqextX23RNtREdiehoy-AlAnf33zxRNaPcJtFv1Y8U-acXB6zRyiM/s1600/cimg6919.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQzJVfK6dJ-6tA45SvRwwMul8FTS2zoNrz4ilRQ_nG0_cirqKljAKhAgbRX_FbndnI3R5o69kqVapP1aesqQJ8quSqextX23RNtREdiehoy-AlAnf33zxRNaPcJtFv1Y8U-acXB6zRyiM/s640/cimg6919.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div style="text-align: center;">Same vegetables prepped three different ways: </div><div style="text-align: center;">for a grill basket (left), direct grilling (center), and kebobs (right). </div></td></tr>
</tbody></table><b>Grilled Vegetables </b><br />
<br />
We’re starting our series on cooking basics with an original cooking technique from long ago. <br />
<br />
<div style="color: #660000; text-align: center;"><span style="font-size: large;"><b>Food + Fire = Dinner, stick optional</b></span></div><br />
Because of where I work (a spice shop) I get a lot of cooking questions. These questions tend to reflect, more than anything, the person’s aptitude for cooking and their belief system about cooking. Some people see cooking as something only professionals, who have spent years training, can do properly. They are intimidated by boiling water; Amazed at how the people on TV can turn out a glorious feast in 30 minutes. For them, cooking is about perfection and appearance. Feeding themselves seems like an insurmountable challenge because they can’t get it “right” or figure out how to do it with the ease they see on TV or in magazines. If it isn’t worthy of a photo shoot for a magazine, they have failed.<br />
<br />
I want to scream at them. But I don’t; because I am at work, and I really like my job.<br />
<br />
I eat my food, I don’t hang it on a wall as art. I appreciate a beautifully crafted meal, but the day to day, work-a-day world just doesn’t allow for that. AND there is a certain beauty in simplicity!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div>The only wrong way to cook is to not cook at all! Yes, there are techniques that work better and some that are worse, but in the end, if you can get food on a plate and eat it, you are doing it right! I’m talking about <i>real food</i>. <i><u>Nourishing food</u>.</i> Not frozen pizza.<br />
<br />
Cooking is essentially applying heat and time to a raw ingredient. There really isn’t more to it than that. As the kids these days say... It’s so easy a caveman could do it!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinC6kR0KSlaFT4DZT71xoplxKq4orY_5MHELVud0bnsr2jMzEDm_JpDTQcd4o1E6WnnviQY_mBzK0vtWhL3x89321f85eqt8MG6d0DbRXj9vr18_1SZv5KFzCIhzA_ntEGWd0C8y6gtdg/s1600/cimg6939.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinC6kR0KSlaFT4DZT71xoplxKq4orY_5MHELVud0bnsr2jMzEDm_JpDTQcd4o1E6WnnviQY_mBzK0vtWhL3x89321f85eqt8MG6d0DbRXj9vr18_1SZv5KFzCIhzA_ntEGWd0C8y6gtdg/s400/cimg6939.jpg" width="400" /></a><span style="font-size: large;"><b>Grilled Vegetables</b></span><br />
<br />
<i>Ingredients:</i><br />
<br />
Vegetables<br />
Oil<br />
Seasoning<br />
<br />
<i>Instructions:</i><br />
Preheat grill to a high heat. While waiting, cut vegetables into desired size and shape. Apply a very light coating of oil & season to taste. Place veggies on grill and cook till crisp-tender. Time will vary based on the vegetable, the size you prepped it and what your grill considers a high heat. Figure about 5-10 minutes, turning half way through. <br />
<br />
For many people, this recipe is too vague... I understand that you want specifics. What vegetables? Which oil? What do I season with? Here are my answers...<br />
<u><br />
Any Vegetable can be cooked on the grill.</u><br />
-Really. Any veggie you fancy or any combination. If you are just beginning, start with one vegetable like broccoli or asparagus or zucchini slices. Once you get the hang of things, use a combination of vegetables, keeping their sizes respective to how long they take to cook so they all finish at the same time. A few produce picks (artichokes cut in half, potatoes or sweet potatoes in 1/2 inch slices, etc) benefit from a quick parboil in salted water prior to grilling. To do this, bring a pot of salted water to a boil, drop your pieces in and cook for a few minutes until just starting to become tender, but don't let them cook all the way, that's why you are grilling them. Immediately drop into a bowl of ice water to stop the cooking. Drain and dry off; they are now ready to go! <br />
<br />
<u>Any oil can be used.</u><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitq-0g5zgNqEURRfPnPOwn9wtLReP7M0r2hN-z-hGG63H47OiwKXapkqBhqVucOgZgx1oGMXZG_5-1da4mlY7fnAeEM2Bcv4nbcNe7cc8xB2OZZI7-IbhIu6HITwoBlbyW4w89lZLvpDM/s1600/cimg6944.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitq-0g5zgNqEURRfPnPOwn9wtLReP7M0r2hN-z-hGG63H47OiwKXapkqBhqVucOgZgx1oGMXZG_5-1da4mlY7fnAeEM2Bcv4nbcNe7cc8xB2OZZI7-IbhIu6HITwoBlbyW4w89lZLvpDM/s320/cimg6944.jpg" width="320" /></a></div>-Really. Any oil you chose will work. Olive oil, room temperature <a href="http://domesticitynouveau.blogspot.com/2010/06/schmaltz.html">schmaltz</a>, leftover bacon drippings, butter... whatever you fancy. Simply brush a very light coat on all sides of the veggies. Don’t have a brush, place a small amount in your hand and gently rub to coat evenly. The oil is simply your insurance that things don't stick. I never have a problem with sticking, and you shouldn't either, provided your grill is hot enough. Make sure to let that grill heat up for 15 minutes at least!<br />
<br />
<u>Cook till done.</u><br />
-This is the tricky part as we all like our veggies cooked to different levels of crispness. Experience will be your guide, which is a frustrating answer when you are just starting out on your cooking knowledge. One thing to keep in mind is that your produce of choice will continue to cook a wee bit after you remove it from heat, so pull it just before you think it is ready. Zucchini takes less time than cauliflower, asparagus is quicker than onions. You know a veggie has reached the crisp-tender stage when you can pierce it with a fork, it is bendy but not floppy, and it still retains its bright color and shape. The good thing about vegetables is if undercooked, they aren't going to make you ill, like say undercooked chicken would. You can always throw them back on the heat if they aren't done. If they accidentally become overcooked, you can still eat them and you learned about heat + time!<br />
<br />
<u>Any seasoning your taste buds fancy will work.</u><br />
-Salt and pepper is easiest and you can’t really go wrong with it. Crushed red peppers, Aleppo pepper flakes, garlic powder, toasted onion powder, Mrs. Dash, curry powder, smoked paprika, garam masala, ground cumin, chili powder, fresh grated parmesan, vinaigrette dressing, lemon juice, lime juice, zatar, <a href="http://domesticitynouveau.blogspot.com/2010/06/roasted-szechwan-salt-and-pepper.html">szechwan salt and pepper</a>... you get the idea. How much to use is totally a matter of personal taste. Start with a little and adjust as needed; you can always add, but you can't take it away. If you are lucky enough to have a <a href="http://www.blogger.com/">Penzeys</a> store near you, go spend some time sniffing all the jars of spices till your nose and belly agree on what sounds tasty.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP9Lh6xr1AKiVvPnC-aiA8QZFvIAlbqcIdHzfl_vVNSsl79whxinRSaERR3uWhWfL7PjQ7BHK7KCb1K8cpIvd7SP1aBbxvsvts9f2Ysg4JFoo-359BdhMPmtBsp1eFhoDDY6jqbKy3aNQ/s1600/cimg6933.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP9Lh6xr1AKiVvPnC-aiA8QZFvIAlbqcIdHzfl_vVNSsl79whxinRSaERR3uWhWfL7PjQ7BHK7KCb1K8cpIvd7SP1aBbxvsvts9f2Ysg4JFoo-359BdhMPmtBsp1eFhoDDY6jqbKy3aNQ/s640/cimg6933.jpg" width="640" /></a></td></tr>
<tr align="left"><td class="tr-caption">Three different grilling options: Grill basket, kebobs and direct grilling. I normally direct grill on the lower grate, but ran out of room with this abundance of yummies! It just takes longer on top, and in some cases that works out well while you cook something equally yummy below!</td></tr>
</tbody></table><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgukqhqa-HuE3SqmvwEf74SJO_ukyq1GcrYCMCe9tcnQVblsxNnwNYAH6B_XnYgbuUt_f-nYYRB5ci32PsmLMmOa3kT5wwgowvUD61hdIx5KNIftF8IRySU19CyPSSD7GHdoNY7Yb2f6FQ/s1600/cimg6934.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgukqhqa-HuE3SqmvwEf74SJO_ukyq1GcrYCMCe9tcnQVblsxNnwNYAH6B_XnYgbuUt_f-nYYRB5ci32PsmLMmOa3kT5wwgowvUD61hdIx5KNIftF8IRySU19CyPSSD7GHdoNY7Yb2f6FQ/s320/cimg6934.jpg" width="320" /></a></div>A grill basket allows for smaller pieces that might fall through the grill to still make it to the BBQ. It also allows for quicker cooking because the pieces are smaller. Grill up extra to have leftovers for the next morning’s omelets!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTjYt3pruFTPQJlg8IvwRid_9p5atfEjldofFIGtLisxnJhNy4RmQIipV3Sq_Vifl7uH6h87dBtbqTZX7zaKIzbw9p2Dqc3kxcPMzmwqAM1xz-ObngA7DtyYh2vtDpkgpkSVGKpIxWQ58/s1600/cimg6935.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTjYt3pruFTPQJlg8IvwRid_9p5atfEjldofFIGtLisxnJhNy4RmQIipV3Sq_Vifl7uH6h87dBtbqTZX7zaKIzbw9p2Dqc3kxcPMzmwqAM1xz-ObngA7DtyYh2vtDpkgpkSVGKpIxWQ58/s200/cimg6935.jpg" width="200" /></a></div>Kebobs are nice because the stick keeps the veggies together, thus preventing them from falling through the grill. It also makes for nice serving sizes and well, food on sticks is fun! If you use bamboo skewers, make sure to soak them for at least 30 minutes before threading with the vegetables. This will keep the skewer from burning up. When you turn your skewers, use your tongs to grab a couple of the vegetables for grip in turning. Simply grabbing the stick with the tongs can be an exercise in frustration.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5LzBuu5J9BuOrbRPT52S8IUorrERxEgKuowslMOkH0tOW9y8hnZmOGSZ_WVFMI8PJGvXR4UfDX9kMG52ZCvjzcGtyJIADrP7dJsUUv5RKQcslBo9bKrHFeWUiShKZ3kh3i-BWNVNNiR4/s1600/cimg6936.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5LzBuu5J9BuOrbRPT52S8IUorrERxEgKuowslMOkH0tOW9y8hnZmOGSZ_WVFMI8PJGvXR4UfDX9kMG52ZCvjzcGtyJIADrP7dJsUUv5RKQcslBo9bKrHFeWUiShKZ3kh3i-BWNVNNiR4/s200/cimg6936.jpg" width="200" /></a></div>Direct grilling is great for bulky vegetables or when you want to grill large pieces. Make sure your grate is VERY hot when you place your vegetables on to grill, this helps to prevent sticking. The key to this method is obvious: make sure the vegetables are large enough that they don’t fall through and position them appropriately with the direction of the grill.<br />
<br />
Now muster up some courage and go grill a vegetable!<br />
<br />
Coming up next.... Basic Chicken!Domesticity Nouveauhttp://www.blogger.com/profile/18020986414372504049noreply@blogger.com0tag:blogger.com,1999:blog-4505792702873334999.post-62374798548855345052011-08-27T19:10:00.000-07:002011-08-27T19:10:27.993-07:00Meat Cake!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjust5CjPLquGErHfprPPzdtwHnoJhgJ8JQ5Bh2cyfFguwIzawz_vL66yJ6smv28VAnQqs3035STJx3gnui1x1fQ8Gq0MNvHGB6RDJRfOgqt-rrZdhyphenhyphenH1hU3AO10Ag9m4ujWiv6SL2IWOM/s1600/cimg6765.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjust5CjPLquGErHfprPPzdtwHnoJhgJ8JQ5Bh2cyfFguwIzawz_vL66yJ6smv28VAnQqs3035STJx3gnui1x1fQ8Gq0MNvHGB6RDJRfOgqt-rrZdhyphenhyphenH1hU3AO10Ag9m4ujWiv6SL2IWOM/s640/cimg6765.jpg" width="640" /></a></div><br />
<br />
<br />
<br />
<br />
Yep, you read that correctly.... <i>Meat Cake!!!</i><br />
<br />
Several months ago our home made some diet adjustments and sugar went out the window... the window... the second story window... with a heave and throw, a mighty throw, we threw it out the window<i> </i>(be happy you can't hear me sing that to you!)<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh14hxa-bQ-2z7yfVfXYi24BNL_JrctQ1xtGCDiRF5uKRitZpnoqxaiQtYnVIhz7u7ju8KPe0zevV4Q5hbqKhjGYTm20HgDzfJF_B60OdGsVuZSgfnOGTYNT2vfI2tf2l1fFbKbfPwpnYw/s1600/cimg6773.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh14hxa-bQ-2z7yfVfXYi24BNL_JrctQ1xtGCDiRF5uKRitZpnoqxaiQtYnVIhz7u7ju8KPe0zevV4Q5hbqKhjGYTm20HgDzfJF_B60OdGsVuZSgfnOGTYNT2vfI2tf2l1fFbKbfPwpnYw/s200/cimg6773.jpg" width="200" /></a>So what do you do when a birthday rolls around and all the celebratory foods are made with sugar? You adapt, at least that is what we did.<br />
<br />
This birthday cake is a tasty layered meatloaf. Frosted with puree of roasted cauliflower and roasted carrots, accented with shredded white cheddar and heart shaped egg slices. You know you want some.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPXsmhrYqedgI9Hy2lJAMG4sjC0dHYZBi54YO9YStxXN7L_UAlJp7mKbsfcuNb5h_IGaLNqR7HbCH_EYE274QwrKQGXLXU6PYTPV06KbIf5gQq7lHf3xvNHCgoBgZ4z-eESgGvIdABwY8/s1600/cimg6779.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPXsmhrYqedgI9Hy2lJAMG4sjC0dHYZBi54YO9YStxXN7L_UAlJp7mKbsfcuNb5h_IGaLNqR7HbCH_EYE274QwrKQGXLXU6PYTPV06KbIf5gQq7lHf3xvNHCgoBgZ4z-eESgGvIdABwY8/s200/cimg6779.jpg" width="200" /></a>Making the meat cake is more about assembly than a recipe. Simply make your favorite meatloaf recipe and bake it in round cake pans. Make up a batch of pureed cauliflower, or mashed potatoes, or any other whipped veggie to frost your cake with. When the meatloaf is done cooking, assemble just as you would any traditional layer cake. Level off your layers so they stack nicely. Spread a thin layer of "frosting" as a crumb coat and then go crazy decorating! <br />
<br />
<br />
<br />
Domesticity Nouveauhttp://www.blogger.com/profile/18020986414372504049noreply@blogger.com0tag:blogger.com,1999:blog-4505792702873334999.post-18048831400957437302011-03-15T15:11:00.000-07:002011-11-20T08:03:18.003-08:00Basic Gluten Free Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXRtWen6Sb9aoEKyZjhyb7Lk8CTfJvBXhjyvLdNMlA9b9TlOfttbN61h_hMu5uOnv2L2pi3WP246eWVKDa_2iY8RO0BLLYgC9C0XfUgGoVSZhY_8GoDGeN_LYoP_4oXiW7hFKvtuOgkSQ/s1600/cimg6488.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXRtWen6Sb9aoEKyZjhyb7Lk8CTfJvBXhjyvLdNMlA9b9TlOfttbN61h_hMu5uOnv2L2pi3WP246eWVKDa_2iY8RO0BLLYgC9C0XfUgGoVSZhY_8GoDGeN_LYoP_4oXiW7hFKvtuOgkSQ/s640/cimg6488.jpg" width="640" /></a></div><div style="text-align: center;"><a href="http://domesticitynouveau.blogspot.com/2011/11/gluten-free-bread-recipes-honey-oat-and.html" target="_blank">Check out the Gluten-Free Honey Oat and Multi-Grain Bread Recipes! </a></div><br />
Domesticity Nouveau may have been silent, but not inactive! The kitchen has been a disaster, the dogs are full from sampling the mishaps, the husband and friends are happy from sampling the successes and there is a new batch of recipes to be posted!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifcz4pa45x52qKCo76OmPqo6eDVjdmn1pMEaIR-JXDQJp6lsQmchLneX38h7v5n8B905ukIkPlycD5suHnxC2Y4r9rTSCBo0XFz46DhpbD2gg2l36Hc-6saJLizCtlX6SPRRsFgLeCTzU/s1600/A080.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifcz4pa45x52qKCo76OmPqo6eDVjdmn1pMEaIR-JXDQJp6lsQmchLneX38h7v5n8B905ukIkPlycD5suHnxC2Y4r9rTSCBo0XFz46DhpbD2gg2l36Hc-6saJLizCtlX6SPRRsFgLeCTzU/s200/A080.png" width="169" /></a>First up, a basic gluten free bread.<br />
<br />
When I first went gluten free I remember reluctantly handing over $7 for a loaf of gluten free bread. I thought it was going to be some really amazing stuff for that $7. I was so very wrong. That first very horrid experience still lingers in my memory and has been a driving force in finding a way to do it better. By better I mean tasty, texturally pleasing, and friendly to my purse.<br />
<br />
This recipe produces a delicious loaf that keeps well, holds up as a sturdy sandwich bread, makes great toast, comes together quickly and is much less expensive than buying a tiny loaf of mediocre gluten free bread.<br />
<br />
<br />
<div class="WordSection1"><div class="MsoNormal"><b><u><span style="font-size: 20pt;">Basic Gluten Free Bread</span></u></b></div><div class="MsoNormal"><i>1 loaf</i></div></div><span style="font-family: "Calibri","sans-serif"; font-size: 11pt;"><br clear="all" style="page-break-before: auto;" /> </span> <br />
<div class="WordSection2"><div class="MsoNormal"><b>Dry Ingredients</b></div><div class="MsoNormal">1 cup sorghum flour + 2 Tablespoons</div><div class="MsoNormal">2/3 cup brown rice flour</div><div class="MsoNormal">1/3 cup tapioca starch + 2 Tablespoons</div><div class="MsoNormal">1/2 cup potato starch</div><div class="MsoNormal">2 teaspoon instant/quick rise yeast (about 1 packet)<br />
1 1/2 teaspoon sugar or honey </div><div class="MsoNormal">1 teaspoon flake kosher salt</div><div class="MsoNormal">2 3/4 teaspoon xanthan gum</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Wet Ingredients</b></div></div><div class="MsoNormal">2 eggs + 2 egg whites, room temperature</div><div class="MsoNormal">1 cup warm water</div><div class="MsoNormal">1 teaspoon balsamic vinegar</div><div class="MsoNormal">3 Tablespoons olive oil</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Directions</b></div><div class="MsoNormal">Preheat oven to 350<span style="font-family: Symbol;">°</span>F</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1. Place all dry ingredients in bowl of heavy duty mixer. Using paddle attachment, mix on low speed for 2 minutes to combine.</div><div class="MsoNormal">2. Mix all wet ingredients thoroughly in a separate bowl.</div><div class="MsoNormal">3. Pour wet ingredients into dry ingredients and start mixer on low speed. Mix for a moment and then scrape down sides. Mix on medium high speed for 5 minutes, scraping bowl half way through.</div><div class="MsoNormal">4. While dough is mixing, butter a loaf pan and set aside.</div><div class="MsoNormal">5. When dough is done mixing, scrape into loaf pan. Dough will be soft, very unlike traditional wheat based bread. There is no kneading or additional rising and rest times.</div><div class="MsoNormal">6. Using a spatula, smoosh dough into pan, making sure to get it into the corners. Smooth top with spatula. Cover with a dish towel or greased foil and let rise 30-60 minutes in a warm place (stove top on a cold burner is great) until it reaches the top of the loaf pan. </div><div class="MsoNormal">6. Bake at 350<span style="font-family: Symbol;">°</span>F for 45 minutes. You will know when bread is done when it has a golden brown crust and a hollow sound when tapped.</div><div class="MsoNormal">7. Let rest in loaf pan for 5 minutes, then remove and cool on baking rack. If you let it sit in the pan too long and steam has made the bottom crust soft, you can place back in the oven, out of the loaf pan, for a few minutes to crisp it again.</div><div class="MsoNormal">8. Once completely cooled, store in a sealed container or zip top bag and slice as needed. Storing in the fridge will extend the keeping time of your loaf.</div><div class="MsoNormal">9. Save the heals and any stale portions in the freezer until you have enough to make your own gluten free bread crumbs by whirling in a food processor until desired consistency.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Note: If you like this bread and want to make up a few jars or bags of mix for quicker use in the future, place all dry ingredients in container <i>except for yeast</i>; a quart size canning jar works great. Label and add a note with remaining ingredients to be added and instructions for mixing and baking; store in a cool, dry, dark place. The most time consuming part of making gluten free bread is measuring all those ingredients!<br />
<br />
(edited 11/18/2011 with change in vinegar & sugar, very minor changes...) </div>Domesticity Nouveauhttp://www.blogger.com/profile/18020986414372504049noreply@blogger.com3tag:blogger.com,1999:blog-4505792702873334999.post-61955479373786067142010-06-25T13:00:00.000-07:002010-06-25T13:06:30.935-07:00Fried Rice<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizz9z5nZDWW2-fRUB9zFGx5xEzwoFOJR2LUHfwssW0GlwyHXwanfi5WuK9VHc0TVnnyBz42wqHi7H76W28XIGI4hEWQy_jg98UCgBL6nejtdDPwavqCCeati8vs6F52DtWzJL96uEFwJc/s1600/Greek+Fried+Rice_0001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizz9z5nZDWW2-fRUB9zFGx5xEzwoFOJR2LUHfwssW0GlwyHXwanfi5WuK9VHc0TVnnyBz42wqHi7H76W28XIGI4hEWQy_jg98UCgBL6nejtdDPwavqCCeati8vs6F52DtWzJL96uEFwJc/s640/Greek+Fried+Rice_0001.jpg" width="640" /></a></div>Domesticity Nouveau recently had the pleasure of creating a guest post for <a href="http://www.blogger.com/goog_1245844250"></a><a href="http://gingerlemongirl.blogspot.com/">Ginger Lemon Girl's</a> <a href="http://gingerlemongirl.blogspot.com/2010/06/30-days-of-gluten-free-quick-dinners.html">30 Days Gluten Free Quick & Easy Meals</a>. Carrie's kitchen focus is on cooking gluten-free whole grains, low sugar, and healthy fats and protein sources. Her blog is a great resource and has loads of tasty recipes just calling out for you to get into the kitchen and start cooking!<br />
<br />
Below is the post I shared, plus a few more versions to inspire your palette!<br />
<br />
How many times do you look in the fridge and declare “There is nothing to eat?” all the while knowing full well that there is, it just isn't appetizing. Rather, it just isn't appetizing in its current form. The quick meal that our home always goes to is Fried Rice. <br />
<br />
Plain rice is a constant staple to be found in our ice-box. On its own, it will fill the hole and stop the grumbling, but it yearns to be something greater. It dreams of being as tasty as it was the day of its creation when it was smothered in a scrumptious sauce. It longs to become a taste filled expression of culinary art. It pines for adoration from gastronomic brilliance. It covets the cravings we express for pizza. It aches to become…. <br />
<br />
Okay, okay, I know it is just plain rice, but like us all, it holds so many possibilities to become something magnificent! Although fried rice is commonly thought of as a Chinese dish, it is more a cooking technique that easily lends itself to other cuisines. <br />
<br />
The key to good fried rice is day old, very cold rice. I make big batches of brown rice every week, so it is always available and I freeze potions so it is ready anytime we need it. Another key to successful fried rice is an extremely hot pan. For this reason, do not use a non-stick pan, since Teflon will release toxins at high heat. <br />
<br />
I don’t normally follow a precise recipe for fried rice, since it is happens to be whatever is in my fridge, but I do have several versions that have served us well. Here are the basics and six different versions to inspire your pantry creations!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU_rNvXcOgU1H6Ct4Nx0z5A6zJyMFGnX585kJjx9kZPHHNzHYHw78jua2gF6dDqdnbSz2OPRPaGkCWQQiOz8Fvjuaw5n2zcaEtgVOZbadpvOdGoDaY-8s-rYmdKI4ouFZ5Si1Z_LzUSzE/s1600/Wok.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU_rNvXcOgU1H6Ct4Nx0z5A6zJyMFGnX585kJjx9kZPHHNzHYHw78jua2gF6dDqdnbSz2OPRPaGkCWQQiOz8Fvjuaw5n2zcaEtgVOZbadpvOdGoDaY-8s-rYmdKI4ouFZ5Si1Z_LzUSzE/s320/Wok.jpg" /></a></div><b><span style="font-size: x-large;">Fried Rice Basics</span></b><br />
for 2 servings :<br />
<br />
1 1/2 cup cooked rice, any variety<br />
2-3 Tbsp oil<br />
1 1/2 cup veggies<br />
2 eggs, scrambled<br />
1/2 cup protein, diced<br />
1-2 tbsp aromatics<br />
Salt & pepper to taste<br />
Garnish<br />
<br />
Rice – day old, cold rice of any kind<br />
Oil – Vegetable oil, bacon grease, schmaltz, coconut oil, olive oil<br />
Protein – Egg, seafood, poultry, pork, tofu, beans, bacon<br />
Veggies – carrots, celery, green beans, peas, a bag of whatever is frozen in the freezer<br />
Aromatics – soy sauce, <a href="http://domesticitynouveau.blogspot.com/2010/06/roasted-szechwan-salt-and-pepper.html">roasted Szechwan salt and pepper</a>, herbs, spices, garlic, sesame oil, citrus zest or juice, Caribbean seasoning, Greek seasoning, Bragg’s liquid Aminos<br />
Garnish – green onions, feta cheese, seeds, nuts, fresh herbs, fruit<br />
<br />
<span style="font-size: small;"><b>The basic technique:</b></span><br />
Have all ingredients prepped and at the ready.<br />
1. Heat a large frying pan or wok over high heat. Add a bit of oil and fry eggs; remove from pan and set to the side. <br />
2. Add a bit more oil and stir-fry vegetables (and protein if uncooked) until crisp tender. <br />
3. If needed, add a bit more oil and bring to high temperature. Add cold rice and stir-fry until hot. <br />
4. Add aromatics, protein (pre-cooked) and eggs, tossing to distribute evenly. <br />
5. Transfer to serving dish, garnish and serve with a smile.<br />
<br />
<br />
<span style="font-size: large;"><b>Chinese Fried Rice</b></span><br />
<br />
1 1/2 cup rice<br />
2-3 tbsp oil<br />
1 1/2 cup carrots and peas<br />
2 eggs<br />
1/2 cup diced pork or chicken or shrimp<br />
1-2 tbsp gluten-free, low sodium soy sauce or Bragg’s to taste<br />
1/4 tsp roasted Szechwan salt and pepper (optional)<br />
Garnish with sliced green onions<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKmLjXtXGjojgvkpZMr87fJWYB3U-e9tXm5ncI3QVJnxgmo6skXXi-ugf7s55D-EOvUlkiLTR-A9pDoyZQLhmYerCPkUlQJWVBeYM3i1x8xd0m9opfEKFV6KEI5LyxzeF2XHyCFXr6SBY/s1600/A085.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKmLjXtXGjojgvkpZMr87fJWYB3U-e9tXm5ncI3QVJnxgmo6skXXi-ugf7s55D-EOvUlkiLTR-A9pDoyZQLhmYerCPkUlQJWVBeYM3i1x8xd0m9opfEKFV6KEI5LyxzeF2XHyCFXr6SBY/s320/A085.png" width="320" /></a></div><span style="font-size: large;"><b>Chicken and Celery Fried Rice</b></span><br />
<br />
1 1/2 cups rice<br />
2 tbsp vegetable oil or schmaltz<br />
1 1/2 cups sliced celery<br />
1/2 cup chicken<br />
<i>Aromatics</i>:<br />
2 Tbsp gluten-free, low sodium soy sauce<br />
1 tsp toasted sesame oil<br />
<i>Garnish Options</i>:<br />
Sesame seeds or sliced almonds<br />
<br />
<br />
<span style="font-size: large;"><b>Greek Fried Rice</b></span><br />
(Top Photo) <br />
<br />
1 1/2 cups rice<br />
3 tbsp olive oil<br />
2 eggs<br />
1 1/2 cups green beans, diced carrots, sweet peppers & onions<br />
1 large handful of spinach torn into smaller pieces<br />
1/2 cup chicken<br />
<i>Aromatics</i>: <br />
2 tsp Greek seasoning<br />
-or-<br />
2 cloves garlic, crushed<br />
1/2 tsp lemon zest<br />
1 Tbsp fresh oregano, or 1 tsp dried<br />
1/2 Tbsp fresh thyme, or 1/2 tsp dried<br />
1 tsp fresh dill, or 1/4 tsp dried<br />
<i>Garnish Options</i>:<br />
Kalamata olives<br />
Feta<br />
Fresh ground pepper<br />
Fresh chopped mint<br />
<br />
Add spinach and aromatics just prior to adding rice.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Zo1Gkbn2_QWJ6k-SYmMUd_ag550PQ2yvuk_ntgpVZRhDOsZRd6zUUlWZwT6h0ndcesUtIbApe0Be6Uay_fjU-wzHc_futacMdfUrhM8slT-y_ydEvMIPNcJKTilHuczIObtRkKBxLBQ/s1600/Tropical+Fried+Ric.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Zo1Gkbn2_QWJ6k-SYmMUd_ag550PQ2yvuk_ntgpVZRhDOsZRd6zUUlWZwT6h0ndcesUtIbApe0Be6Uay_fjU-wzHc_futacMdfUrhM8slT-y_ydEvMIPNcJKTilHuczIObtRkKBxLBQ/s640/Tropical+Fried+Ric.jpg" width="640" /></a></div><span style="font-size: large;"><b>Tropical Fried Rice</b></span><br />
<br />
1 1/2 cups rice<br />
3 tbsp coconut oil<br />
2 eggs<br />
1/2 cup diced sweet pepper<br />
1/2 cup diced ham<br />
<i>Aromatics</i>:<br />
1 Tbsp grated fresh ginger<br />
1/2 tsp orange zest<br />
1-2 Tbsp gluten-free, low sodium soy sauce or Bragg’s to taste<br />
<i>Garnish Options</i>:<br />
1 small can of crushed pineapple, drained or 1/2 cup diced mango<br />
Chopped macadamia nuts or cashews<br />
3 green onions, thinly sliced<br />
Salt to taste<br />
<br />
Add ginger just prior to adding rice<br />
<br />
<span style="font-size: large;"><b>Mexican Fried Rice</b></span><br />
<br />
1 1/2 cups rice<br />
3 Tbsp oil<br />
2 eggs<br />
1/2 cup cooked shrimp or chicken<br />
1/2 cup corn<br />
1/2 cup red onion, diced<br />
1/2 cup sweet pepper, diced<br />
<i>Aromatics</i>:<br />
2 cloves garlic, minced<br />
1 small jalapeno, minced<br />
1/2 tsp ground cumin<br />
1/8 tsp cayenne pepper<br />
1 tsp chili powder<br />
1/2 tsp dried oregano<br />
<i>Garnish Options</i>:<br />
Juice of 1/2 lime<br />
1/4 cup pepitas (pumpkin seeds)<br />
avocado and tomato wedges<br />
Salt and pepper to taste<br />
<br />
Add aromatics just prior to adding rice<br />
<br />
<span style="font-size: large;"><b>Irish Fried Rice</b></span><br />
<br />
1 1/2 cups rice<br />
3 Tbsp butter<br />
2 eggs<br />
1/2 cup diced carrot<br />
1 cup finely shredded cabbage<br />
1/2 cup diced corned beef<br />
Salt and pepper to tasteDomesticity Nouveauhttp://www.blogger.com/profile/18020986414372504049noreply@blogger.com3tag:blogger.com,1999:blog-4505792702873334999.post-88727733775461755422010-06-19T18:00:00.000-07:002010-06-19T20:14:20.465-07:00Roasted Szechwan Salt and Pepper<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAcazdd2YwgXDG8xMde3U7vDYhlk1fKM1guJxmHEdNSTCUF9oOgE8OypgNFFyblyjjYEk5khzoGv7aKMeqnv8ScxYRDRUkxWvlMjhkqHL1mPrbxnOKoOufkEPM9N9NQ53hF598A2EW6-I/s1600/cimg5484_0001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAcazdd2YwgXDG8xMde3U7vDYhlk1fKM1guJxmHEdNSTCUF9oOgE8OypgNFFyblyjjYEk5khzoGv7aKMeqnv8ScxYRDRUkxWvlMjhkqHL1mPrbxnOKoOufkEPM9N9NQ53hF598A2EW6-I/s640/cimg5484_0001.jpg" width="640" /></a></div>It is sometimes the most simple of things that make drastic differences.<br />
<br />
Salt is one of those simple things, just ask any slug.<br />
<br />
A little sprinkle of salt can take an avocado from good, to delectable. A few grains can resuscitate a bitter cup of coffee. Sea salt caramels and chocolate covered pretzels bring candy to a whole new level of PMS satisfaction by combining salty and sweet.<br />
<br />
Sodium balances bitter and brings out sweetness, but too much of a good thing and somebody is going to cry-out about health and nutrition. Party poopers. <br />
<br />
Recently it came to my attention that the USDA recommendation for daily sodium intake dropped from 2,300 mg to 1,500 mg. That means it dropped from just under 1 1/4tsp of table salt to 3/4 tsp per day. 3/4 tsp for a whole day. Not just a meal, but a whole day! I am probably nowhere near the ideal, and I make everything from scratch. I can only imagine what sodium intake would look like for people who use the conveniences of the grocery market products, let alone frozen and fast food meals!<br />
<br />
So here is the part where I throw that new knowledge about the RDA of sodium out the window. I’m not saying you should pour it on, but salt makes food better! A bit of salt on bland foods, like rice, can bring out a nuttiness and add depth. A sprinkle on vegetables will highlight the natural sweetness. <br />
<br />
But plain ol’ salt can get boring. Specialty sea salts can add a snazzy and hip finish to a dish, but if you really want to bring out the WOW factor of a salt, roasted Szechwan salt and pepper is where it is at! It adds a subtle exoticness, slightly floral, camphor-like pungency that is delicate and bold in one swoosh.<br />
<br />
Roasted Szechwan salt and pepper is an incredibly simple and quick seasoning to make. It makes a great hostess gift and a few minutes of work will last you several months.<br />
<br />
Because this seasoning has only two ingredients, salt and Szechwan peppercorns, it is important that you invest in quality ingredients. Thankfully this is one place where you get huge bang for your buck as both are inexpensive. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQEYaSp5jklokEkDMzbqzXGjjuwaHQ_CmxRH4T48RW2U673tmCFaV9lE2qH2MptHwlmXY1WLqwzsZeI_TnxBR9n3RW6t7gFLhIP5ALAO4vQUM04pfkSHuEsLPHzrGtAVjCplrDVVzIZjc/s1600/cimg5491.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQEYaSp5jklokEkDMzbqzXGjjuwaHQ_CmxRH4T48RW2U673tmCFaV9lE2qH2MptHwlmXY1WLqwzsZeI_TnxBR9n3RW6t7gFLhIP5ALAO4vQUM04pfkSHuEsLPHzrGtAVjCplrDVVzIZjc/s200/cimg5491.jpg" width="150" /></a></div>From my experience, Diamond Kosher Salt is the only way to go. Unlike other brands, it does not contain any additional anti-caking ingredients; it is just clean tasting salt. <br />
<br />
Szechwan peppercorns may not be at your local market, but that doesn’t mean they are difficult to find. If you are lucky enough to have a <a href="http://www.penzeys.com/">Penzey’s Spice</a> house near you, make a visit, but set aside some time because to a passionate cook, it is like a candy store to a kid. If you don’t have a Penzey’s near you, you can order from them online. Once you are signed up on their mailing list, you get catalogs that have coupons for free jars of spices, another bonus to this fabulous company!<br />
<br />
Regardless of where you purchase your peppercorns, there are a few things you should look for. You should be able to smell them through the bag and there should be a minimum of twigs, thorns and the bitter black seeds.<br />
<br />
A batch lasts our house about 3-4 months. We use it on everything: scrambled eggs, popcorn, vegetables, in place of the salt called for in stir-fries, on fried rice, to marinate meat, on salad, in soup, I can’t think of a place where its flavor wouldn’t be welcome!<br />
<b><span style="font-size: x-large;"><br />
</span></b><br />
<div class="separator" style="clear: both; text-align: center;"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2dyMfmJDLh_zYl6GWj_TS4hnAqV89GdcRYbqdppGgwKk5HA9PfxoiMn5Pm2c-Ck7tZPWDunIwbfnlTGrMKzIjOVQ6MfxcJkKmbMcCUKYvsBXOoikJNmhXbujA-R3lftzQ41MuRdQmuDk/s1600/Roasted+Szechwan+Salt+and+Pepper+-+Page+002.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2dyMfmJDLh_zYl6GWj_TS4hnAqV89GdcRYbqdppGgwKk5HA9PfxoiMn5Pm2c-Ck7tZPWDunIwbfnlTGrMKzIjOVQ6MfxcJkKmbMcCUKYvsBXOoikJNmhXbujA-R3lftzQ41MuRdQmuDk/s400/Roasted+Szechwan+Salt+and+Pepper+-+Page+002.jpg" width="400" /></a><b><span style="font-size: x-large;">Roasted Szechwan Salt and Pepper</span></b><br />
<br />
1/4 cup whole Szechwan peppercorns<br />
1/2 cup Kosher Salt<br />
<br />
Pick through peppercorns and remove any twigs or thorns.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSEDe23BVN0AaLMAupeYvIrkFpu-zPZpo8FVzilImmcFatn_e7ESDHKzWLQK3KVMqt8aEw0ZVToDkSHzVtPyGgPsPTT2GN-RK0GXkHc23Oux9S38gKDQsBWtkMhF7kKCrtqDofShcpzFA/s1600/cimg5517.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSEDe23BVN0AaLMAupeYvIrkFpu-zPZpo8FVzilImmcFatn_e7ESDHKzWLQK3KVMqt8aEw0ZVToDkSHzVtPyGgPsPTT2GN-RK0GXkHc23Oux9S38gKDQsBWtkMhF7kKCrtqDofShcpzFA/s400/cimg5517.jpg" width="400" /></a>Heat a heavy skillet over medium heat for a minute or two, until hot. Add peppercorns and salt. Stir gently for about 5 minutes until salt begins to turn off white and peppercorns begin to barely smoke. (See before picture on left, and after picture on right) Do not let peppercorns burn.<br />
<br />
Transfer the hot mixture to a food processor and let it whirl for a minute to turn into a fine powder. Pass the powder through a fine mesh sieve to remove the husks from the peppercorns. Store in a dry, airtight bottle.Domesticity Nouveauhttp://www.blogger.com/profile/18020986414372504049noreply@blogger.com2tag:blogger.com,1999:blog-4505792702873334999.post-18960500763657664412010-06-14T11:45:00.000-07:002010-06-14T12:03:10.046-07:00Schmaltz<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI4c5kGrnQoKoUqWHARmxRQ-FrW3-lFvAAPwNk9eCPPQ4ogEPWBZmJ0PSbTqtssPRztKZVSQLkdCmLa624cy9lXDcIgjqwANYjf3lmLXMpF9oa01NOLSEILpIrFi3MZVSEerHKhDG1qBo/s1600/scmaltz_0003.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI4c5kGrnQoKoUqWHARmxRQ-FrW3-lFvAAPwNk9eCPPQ4ogEPWBZmJ0PSbTqtssPRztKZVSQLkdCmLa624cy9lXDcIgjqwANYjf3lmLXMpF9oa01NOLSEILpIrFi3MZVSEerHKhDG1qBo/s400/scmaltz_0003.jpg" width="331" /></a></div>No judgment. Really. What we are about to discuss will disturb some of you. Some will be disturbed and intrigued. Some will try it. Many will want to try it. And some have been doing it already. <br />
<br />
I’m talking about rendering animal fat. Depending on which nutritional school you follow, this is either a fantastic idea or absolutely horrible. Since I’m going to tell you how to do it, you can be certain that I’m in the fantastic idea camp!<br />
<br />
Rendered chicken (and goose) fat is also called schmaltz, schmalts, schmalz. It is a golden yellow color and works just like butter does in your cooking. In kosher cooking, meat and dairy must be kept separate so, for example, schmaltz could be used instead of butter in meals that contain meat. <br />
<br />
In rendered animal fats, the protein and water have been removed; therefore it does not spoil easily. In France (and other places) meat is preserved by submerging and cooking it in rendered fat, allowing it to cool, and storing it in a cool dark place for up to several months. Confit of goose and duck are common in Southwest France. I’m not sure about this, but I’m sure that fresh, it is tasty! How can you go wrong with cooking something by submerging it in fat?!?!<br />
<br />
If you make the investment in quality organic poultry, either financially or by raising your own, then I’m sure you want to make the most of that investment. By saving the fat from your broth making, you can get a large amount of schmaltz. A little goes a long way when it comes to adding flavor and it helps keep money in your pocket by not buying cooking oil or butter.<br />
<br />
This may sound like a very foreign concept, rendering fat, but if you have ever saved the grease from cooking bacon, you have rendered fat. If you have ever used ghee in Indian cooking, it is rendered fat. The “rendering part” is cooking out the water and removing any particles so you have a pure fat product that will keep indefinitely with proper handling.<br />
<br />
Here are the step by steps...<br />
<br />
<span style="font-size: x-large;"><b>Schmaltz</b></span><br />
<br />
Collect your fat. I spoon it from the <a href="http://www.blogger.com/goog_1446661206">top of my stock po</a><a href="http://domesticitynouveau.blogspot.com/2010/06/chicken-stock-chicken-broth.html">t</a> into a tall container. Let it rest until room temperature, this allows the liquids and particles to sink to the bottom. Carefully cover and move to the refrigerator, chill overnight. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd6XHyXu7PHsFVwrwh3J-II89_YknAU1ymvt1AxXldHyLL66t9So_GQx7FcX-dvheU7QgNEG_HED-TY-LqO4EZNo625vPh0iJP7zg1E-pCys-J821wEMmSGpkaPbxVjcMCw3J5NS9AptY/s1600/scmaltz_0001.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd6XHyXu7PHsFVwrwh3J-II89_YknAU1ymvt1AxXldHyLL66t9So_GQx7FcX-dvheU7QgNEG_HED-TY-LqO4EZNo625vPh0iJP7zg1E-pCys-J821wEMmSGpkaPbxVjcMCw3J5NS9AptY/s320/scmaltz_0001.jpg" width="320" /></a></div>Remove the chilled fat from container to a saucepan, leaving as much of the liquid and particles behind as possible. Over medium or medium-low heat, melt the schmaltz. When it is hot enough, any liquid that is still in the fat will start to bubble out. Once the bubbling has stopped, give it a stir or two to make sure all the liquid has boiled out. Pour into a sterile glass jar, screw on the cap and allow to cool to room temperature before moving to the fridge. Scoop out with a clean spoon when needed.<br />
<br />
Another method is to save any little bit of chicken skin and fat that you come across. Keep it in a bag in the freezer till you have enough, then fry it all in a skillet as you would bacon, until the skins are a deep golden brown and the fat has crispy bits in it. Strain all the particles and store in a sterile glass jar in the fridge. You might consider adding a chopped onion with the raw skin and fat, which is traditional.<br />
<br />
So what do you do with schmaltz?<br />
<br />
Use it anywhere you would butter or oil… to sauté veggies for a risotto, mixed with oil for fried rice, mixed with butter or shortening in a pie crust for a chicken pot pie, to brown onions in for bean soup, in place of butter when cooking rice, fry up left over mashed potatoes shaped into patties… anywhere you need a form of fat and chicken flavor would be welcome.<br />
<br />
Notes about fat in general: Fat is an excellent carrier for flavors, which means that whatever was in the pot at the time the fat was collected will be a flavoring in your finished product. If you make a broth that is heavy in ginger, the schmaltz will be heavy in ginger. Not that this is necessarily bad, just something to be aware of and maybe used to your advantage. Fat can also be a collection point in the animal’s body for toxins, which is why this is best done with chicken you know the history of from a butcher you trust.Domesticity Nouveauhttp://www.blogger.com/profile/18020986414372504049noreply@blogger.com1tag:blogger.com,1999:blog-4505792702873334999.post-19241917468352973562010-06-13T17:50:00.000-07:002010-06-14T11:47:01.644-07:00Chicken Stock, Chicken Broth<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBeKMrCJD5nBNVs9GHzioSpk-KYAMJFFPojYVcflwgnXn3SvLtXOpaDP9yloFPonT0YLcp4uiMMMrPZ-GzbQ94fFVaBgZ7y63eGUMe8Uubq9zFwtNpjKliTrLo_VVU7tMqscuVNCKlVsM/s1600/Chicken+Stock_0001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBeKMrCJD5nBNVs9GHzioSpk-KYAMJFFPojYVcflwgnXn3SvLtXOpaDP9yloFPonT0YLcp4uiMMMrPZ-GzbQ94fFVaBgZ7y63eGUMe8Uubq9zFwtNpjKliTrLo_VVU7tMqscuVNCKlVsM/s640/Chicken+Stock_0001.jpg" width="640" /></a></div>I have to disagree with one of my favorite cooking references, <a href="http://www.cooksillustrated.com/tastetests/overview.asp?docid=9993">Cooks Illustrated</a>, who says “Rare is the cook who has the time for the slowly simmered perfection of homemade chicken stock.” WHAT?!? Chicken stock is one of the easiest things to make and really does not take much active time in the kitchen. I suppose they could be right if you take into consideration how long it bubbles away on the stove, but that is passive time that you can spend doing something better, like taking a nap, teaching the dog to vacuum, or building squirrel agility courses.<br />
<br />
When it comes to frugality, quality and kitchen fundamentals, stocks and broths have to be at the top of the list. To take scraps from your kitchen and turn them into something more magnificent than you could ever buy at the store is certainly a bit of kitchen alchemy.<br />
<br />
So what is the difference between stock and broth? Well, in my world, not much. However, traditionally there are a couple of small differences. Stock is made with more boney bits and broth is made with more meaty bits. The more bone, the more gelatin is released and therefore the thicker, silkier, and deeper the finished product. Stock is thicker and heartier; broth is thinner and more delicate. Broths are for eating straight up, as in chicken soup; stocks are for enriching other preparations, such as risotto, pan sauce or a pot pie. <br />
<br />
Making stock is as simple as making tea; soak something yummy in boiling water until concentrated to your liking, then remove it. However, there are a few things that can make the difference between good, better, and best. There are four basic components to your stock:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfgCJJKRbF1CDh4ARYSeBKg-Bo6p2gGPDr51A8AlO2W6Q5fQfQjXHe7E1mIUU7xd455S9sdF8W4PCKp-R1srvsGXWIx9Rab5EbnaOub399oMOYWLDaUSohMCVWm7e4h1nql7QdRjkAy8E/s1600/Chicken+Stock+-+Page+001.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfgCJJKRbF1CDh4ARYSeBKg-Bo6p2gGPDr51A8AlO2W6Q5fQfQjXHe7E1mIUU7xd455S9sdF8W4PCKp-R1srvsGXWIx9Rab5EbnaOub399oMOYWLDaUSohMCVWm7e4h1nql7QdRjkAy8E/s400/Chicken+Stock+-+Page+001.jpg" width="400" /></a></div><b>Meat:</b> You can toss it in raw, but a quick broil will bring out so much more depth and color to your finished product. You can also save the bones and scraps from roasted chickens, even the bones that your family has gnawed on, GASP! They’ll be boiled and cooked long enough that any germs wouldn’t stand a chance. The Thanksgiving turkey carcass is perfect for this! Start a bag in the freezer to collect your chicken parts as they cross your path. If you buy whole chickens and separate them yourself, throw the backs in a bag in the freezer until you have enough. And if you don’t have scraps, or freezer space to store them, you can easily use a whole chicken; just whack it into a few large hunks with a clever so the bones are exposed and can release their flavor.<br />
<b><br />
</b><br />
<b>Veggies:</b> Mirepoix, the fancy French way of saying a base of carrots, celery and onion, are part of any good stock. You can save the outer layer of onions, the tops, bottoms and peelings of carrots and celery in a freezer bag until it’s time to cook. As with the meat, a quick broil will add more flavor and color, but you can always toss them in raw or frozen.<br />
<br />
<b>Aromatics:</b> These are the flavorings that really add character to your stock. Peppercorns, ginger, garlic, herbs or other fruits and veggies. This is where you define the personality of your broth.<br />
<br />
<b>Water: </b> Since this is the most abundant ingredient, it is worth taking into consideration. If your tap water is less than desirable for drinking, it will remain that way, and even concentrate more unfavorably in your broth. If you filter your tap water to drink it, I would recommend filtering it for your stock.<br />
<br />
A note about salt. PLEASE don’t add any salt to your stock. The time for salt is when you are making an actual meal with your stock. By adding salt your stock you run the risk of it condensing it into a saline solution that fish won’t even swim in.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipauF1iFR_Pl_HkWszld6MC2AU_eJA4BAAMaWa1JytQj2i10BbRricyVOvws4wQRwNtor9mKjv3HqlN2Ee43q0VfSxCoFkjXnmbBoqa2cQuyRokCU9tDCbaH7HOqqU35iUhpeM0T8mwos/s1600/Chicken+broth.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipauF1iFR_Pl_HkWszld6MC2AU_eJA4BAAMaWa1JytQj2i10BbRricyVOvws4wQRwNtor9mKjv3HqlN2Ee43q0VfSxCoFkjXnmbBoqa2cQuyRokCU9tDCbaH7HOqqU35iUhpeM0T8mwos/s320/Chicken+broth.jpg" width="320" /></a></div>Every cook has their kitchen failures. My most recent was putting too hot of broth into the freezer and the resulting broken jar. In all the years I have made broth, this was my first broken jar. To avoid this happening in your freezer, there are a few essential steps to ensure your success. Leave enough head room for the broth to expand as it freezes, about 1 1/2 inches should be sufficient for a quart jar, about 1 inch for pint jars; wide mouth jars are better suited for this process. Allow your hot broth to come to room temperature at the very least, better to chill further in the fridge, before putting in the freezer. You must NOT store broth using a water bath canning process, it just isn’t sufficient enough to preserve its freshness, you’ll need to either freeze your broth, or use it within 3-4 days. I’m thinking there are probably pressure canning methods for broth, but I haven’t ventured into pressure cooking… yet.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIUNOtmm8ANNpQ7poDdPNKkVLPqV_fV5It9cASFX6tK4JCbheHaP4_pc-VJ3a_7ltC2NH6Wdp5KXGMay0gtl1Jj7VKA06g8trlu9BiAWyAG0Ha48qmzc3MtMo0bM4njXjaiBCpEceCcjA/s1600/Chicken+Stock+-+Page+002.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIUNOtmm8ANNpQ7poDdPNKkVLPqV_fV5It9cASFX6tK4JCbheHaP4_pc-VJ3a_7ltC2NH6Wdp5KXGMay0gtl1Jj7VKA06g8trlu9BiAWyAG0Ha48qmzc3MtMo0bM4njXjaiBCpEceCcjA/s400/Chicken+Stock+-+Page+002.jpg" width="400" /></a><span style="font-size: x-large;"><b>Chicken Stock</b></span><br />
<br />
3 1/2 to 4 pounds chicken bones<br />
2 celery stalks, in chunks<br />
2 carrots, in chunks<br />
1 medium onion, in chunks<br />
5 quarts cold water<br />
Aromatics (see below)<br />
<br />
Optional: Broil chicken bones on a baking sheet, on middle rack, for 10-15 minutes until starting to turn golden brown<br />
Optional: Broil vegetable chunks on a baking sheet, on middle rack, for 5-10 minutes until starting to brown. (I do this while the chicken is coming to a boil)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyUBhMsZ27jFmEax-P9Jxe7mR9g1Figd8aa5hePJqQnKsKcNdjhy76PwKbVoiEBQCCgWFLlwDBckm_nFaujidsnEkR77oBwWMtOrIMzrmdnq3mY4tW1dQZ2QurgUeVVZeZJ5rSSLrsfGo/s1600/Chicken+Stock+-+Page+003.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyUBhMsZ27jFmEax-P9Jxe7mR9g1Figd8aa5hePJqQnKsKcNdjhy76PwKbVoiEBQCCgWFLlwDBckm_nFaujidsnEkR77oBwWMtOrIMzrmdnq3mY4tW1dQZ2QurgUeVVZeZJ5rSSLrsfGo/s320/Chicken+Stock+-+Page+003.jpg" /></a></div>Place chicken in large stock pot and cover with water. Bring barely to a boil for 5-10 minutes until a thick foam forms. Turn heat to low and skim as much scum as possible from the top of the liquid and discard. Add vegetables and aromatics and bring to the barest of simmers. Slowly simmer from 4-24 hours, reducing volume by 1/3 to 1/2. Do not stir, I know it will be tempting, but leave the stock undisturbed until reduced. Put the spoon down, and step away from the stock pot!<br />
<br />
When stock is reduced in volume, strain the liquid through a fine-meshed sieve lined with cheese cloth into a large bowl. Allow to settle, then spoon off the fat that rises to the top. (You can <span id="goog_1328793186"></span><a href="http://domesticitynouveau.blogspot.com/2010/06/schmaltz.html">save the fat to make schmaltz<span id="goog_1328793187"></span></a> or discard it.) Ladle the stock into your storage containers, making sure to stir well with each scoop to assure that whatever fat is remaining be distributed evenly between the containers. Allow to cool to room temperature and place in freezer or fridge. <br />
<br />
When the solid parts in the strainer are cool, you can pick through to claim the chicken meat to use in another dish.<br />
<br />
<span style="font-size: x-large;"><b>Aromatics</b></span><br />
<br />
<span style="font-size: large;"><b>Asian</b></span><br />
(inspired by <a href="http://www.amazon.com/China-Moon-Cookbook-Barbara-Tropp/dp/0894807544?ie=UTF8&tag=domestici-20&link_code=btl&camp=213689&creative=392969" target="_blank">China Moon Cookbook, Barbara Tropp</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=domestici-20&l=btl&camp=213689&creative=392969&o=1&a=0894807544" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />)<br />
1” thumb of fresh ginger, sliced into 4-5 pieces<br />
3 scallions, in chunks<br />
1 tsp whole black peppercorns<br />
1 tsp whole white peppercorns<br />
1 heaping tsp whole Szechwan peppercorns<br />
<br />
<span style="font-size: large;"><b>Herbal</b></span><br />
(inspired by my garden)<br />
3 large bay leaves<br />
5 large sage leaves<br />
Large handful of fresh thyme<br />
1/2 Tbsp whole black peppercorns<br />
<br />
<span style="font-size: large;"><b>Traditional</b></span><br />
(inspired by Grandmas everywhere)<br />
1 small bunch fresh parsley<br />
1 bay leaf<br />
1 tsp whole peppercorns<br />
1 clove of garlic, peeledDomesticity Nouveauhttp://www.blogger.com/profile/18020986414372504049noreply@blogger.com1