Chicken Cutlets Make for a 'Smashing' Good Time
5/23/10: Chicken Cutlets with Herb Mayonnaise served between two slices of Ballymaloe Brown Bread
Meal details: I baked two loaves of an Irish brown bread called Ballymaloe and served it with chicken cutlets seasoned with salt and pepper. For a sandwich spread I combined fresh parsley, mayo, and lemon zest and juice.
Defining moments: First time baking bread in a loaf pan! I've baked bread before many a time but I've always done it the artisan way; see what I mean here. This would also be my first time pounding chicken breasts; see how I did it without a mallet by reading on.
Recipe sources: The chicken cutlet and spread recipes are from Sandra Lee. I specifically chose these because I am part of the Food Network Chef Cooking Challenge that is being hosted by the writer of the I Thank My Mother blog. The Ballymaloe Brown Bread recipe came from the Early Spring 2009 issue of The Baking Sheet, a newsletter printed by the people from King Arthur Flour. Here is the recipe written out for you:
Ingredients:
Combine all of the dough ingredients by hand, in a mixer, or in the pan of your bread machine set on the dough cycle. Mix and knead until a soft, smooth dough forms, or let the bread machine finish its cycle.
Cover and let rise for 1 hour. After the dough's first rise, gently deflate it and shape it into a loaf. Place the dough into an 8 1/2 by 4 1/2-inch loaf pan, and then cover with greased plastic wrap or a large inverted bowl. Let the dough rise for 30 to 45 minutes, until it domes 1 inch above the rim of the pan. Bake in a preheated 400 degrees F oven for 35 to 40 minutes, until it reaches 190 degrees F in the center when measured with an instant-read thermometer. Remove from the oven and cool in the pan for 10 minutes, before taking the bread out of the pan to finish cooling on a rack before slicing. Makes 14 to 16 slices.
What I learned: Being a person who doesn't like dealing with raw meat, especially when it is soft and slippery, I wasn't looking forward to pounding out my chicken to make cutlets. But I really wanted to try out this technique, and not having a suitable kitchen mallet wasn't going to stand in my way. I took out our Pyrex cutting board, a sheet of plastic wrap, and a rolling pin, and got to work. I cut each breast (which was boneless and skinless) into three or four narrow strips, laid the plastic wrap on top, and gingerly pounded each strip with the rolling pin. The job was really easy to do, the only thing I really didn't enjoy about the ordeal was the hot kitchen! lol! It has been over 80 these past few days, you see!
Now let's talk about my favorite part of the day: the bread. I used our Pyrex bread pans and sprayed them lightly with vegetable spray. You can see that my family loves Pyrex, can't you? I followed the recipe by letting the dough double in size, formed it into loaves, placed the loaves in the pans, and covered the pans with an inverted bowl. As soon as I saw that the loaves were 1 inch over the top of the pan, I made a slit on top of each loaf and placed it in the oven. I noticed that as soon as I made the slit, the loaves deflated slightly and when I took them out of the oven, they weren't very tall. I wonder if a) that is how high they should be or b), my slit was the culprit. I've never done bread in the pan before so I'm not sure! And oh by the way, I placed a roasting pan at the bottom of the oven and poured a cup of water in the hot pan when the bread went into the oven. I usually do this "steam" pan when baking bread, it is something I picked up from the book, Artisan Bread in Five Minutes a Day.
Any modifications? I followed the bread recipe exactly but I tweaked the sandwich filling a little bit. Because I didn't have fennel, red onion, or lettuce available, I left those ingredients out.
How did it taste? Superb! And a very good supper choice for such a hot day. The chicken was surprisingly moist and flavorful, (gee, a little salt and pepper can go a long way, can't it?), the spread complemented it very well, (that fresh chopped parsley was the star of the spread), and the bread was soft and tasty.
How about a 2nd time? Yes, and I am interested in giving this brown bread another go. Maybe next time I will have a loaf that will mimic the Empire State Building. Who knows? :D
I sometimes think I am an Army Cook. Now you can see why!
And here are a couple shots of dessert. It is an Applesauce Cake that Annemarie made the day before. She used the applesauce we canned last January and boy oh boy, it was delicious!
Meal details: I baked two loaves of an Irish brown bread called Ballymaloe and served it with chicken cutlets seasoned with salt and pepper. For a sandwich spread I combined fresh parsley, mayo, and lemon zest and juice.
Defining moments: First time baking bread in a loaf pan! I've baked bread before many a time but I've always done it the artisan way; see what I mean here. This would also be my first time pounding chicken breasts; see how I did it without a mallet by reading on.
Recipe sources: The chicken cutlet and spread recipes are from Sandra Lee. I specifically chose these because I am part of the Food Network Chef Cooking Challenge that is being hosted by the writer of the I Thank My Mother blog. The Ballymaloe Brown Bread recipe came from the Early Spring 2009 issue of The Baking Sheet, a newsletter printed by the people from King Arthur Flour. Here is the recipe written out for you:
Ballymaloe Brown Bread
Yield: One loaf using a 8 1/2 by 4 1/2-inch loaf pan
Yield: One loaf using a 8 1/2 by 4 1/2-inch loaf pan
Ingredients:
- 3 1/2 cups (14 ounces) King Arthur whole wheat flour, Traditional or White Whole Wheat
- 2 teaspoons instant yeast
- 2 tablespoons (1 1/2 ounces) molasses
- 1 teaspoon salt
- 1 1/4 cups (10 ounces) water
Combine all of the dough ingredients by hand, in a mixer, or in the pan of your bread machine set on the dough cycle. Mix and knead until a soft, smooth dough forms, or let the bread machine finish its cycle.
Cover and let rise for 1 hour. After the dough's first rise, gently deflate it and shape it into a loaf. Place the dough into an 8 1/2 by 4 1/2-inch loaf pan, and then cover with greased plastic wrap or a large inverted bowl. Let the dough rise for 30 to 45 minutes, until it domes 1 inch above the rim of the pan. Bake in a preheated 400 degrees F oven for 35 to 40 minutes, until it reaches 190 degrees F in the center when measured with an instant-read thermometer. Remove from the oven and cool in the pan for 10 minutes, before taking the bread out of the pan to finish cooling on a rack before slicing. Makes 14 to 16 slices.
What I learned: Being a person who doesn't like dealing with raw meat, especially when it is soft and slippery, I wasn't looking forward to pounding out my chicken to make cutlets. But I really wanted to try out this technique, and not having a suitable kitchen mallet wasn't going to stand in my way. I took out our Pyrex cutting board, a sheet of plastic wrap, and a rolling pin, and got to work. I cut each breast (which was boneless and skinless) into three or four narrow strips, laid the plastic wrap on top, and gingerly pounded each strip with the rolling pin. The job was really easy to do, the only thing I really didn't enjoy about the ordeal was the hot kitchen! lol! It has been over 80 these past few days, you see!
Now let's talk about my favorite part of the day: the bread. I used our Pyrex bread pans and sprayed them lightly with vegetable spray. You can see that my family loves Pyrex, can't you? I followed the recipe by letting the dough double in size, formed it into loaves, placed the loaves in the pans, and covered the pans with an inverted bowl. As soon as I saw that the loaves were 1 inch over the top of the pan, I made a slit on top of each loaf and placed it in the oven. I noticed that as soon as I made the slit, the loaves deflated slightly and when I took them out of the oven, they weren't very tall. I wonder if a) that is how high they should be or b), my slit was the culprit. I've never done bread in the pan before so I'm not sure! And oh by the way, I placed a roasting pan at the bottom of the oven and poured a cup of water in the hot pan when the bread went into the oven. I usually do this "steam" pan when baking bread, it is something I picked up from the book, Artisan Bread in Five Minutes a Day.
Any modifications? I followed the bread recipe exactly but I tweaked the sandwich filling a little bit. Because I didn't have fennel, red onion, or lettuce available, I left those ingredients out.
How did it taste? Superb! And a very good supper choice for such a hot day. The chicken was surprisingly moist and flavorful, (gee, a little salt and pepper can go a long way, can't it?), the spread complemented it very well, (that fresh chopped parsley was the star of the spread), and the bread was soft and tasty.
How about a 2nd time? Yes, and I am interested in giving this brown bread another go. Maybe next time I will have a loaf that will mimic the Empire State Building. Who knows? :D
I sometimes think I am an Army Cook. Now you can see why!
And here are a couple shots of dessert. It is an Applesauce Cake that Annemarie made the day before. She used the applesauce we canned last January and boy oh boy, it was delicious!
"Orange" You Glad It's Pig? -- Pork Chops Meet Orange Marmalade
5/16/10: Pork Chops with Orange Soy Glaze and Udon Noodles alongside Hoosier Peanut Bars
Meal details: For the main course I seared 1 inch pork loin chops and braised them in a sauce that had orange marmalade, soy sauce, sesame seed oil, and chicken stock. And for dessert I made a really intriguing bar that has a cookie-like bottom layer, a chocolate middle, and a meringue and peanut topping. Sounds yummy, doesn't it?
Defining moments: First time using soy sauce for me! Yeah, it looks like I don't usually cook Asian.
Recipe sources: The pork chop recipe comes from Robin Miller, the host of Quick Fix Meals with Robin Miller that airs on Food Network. I specifically chose it because I am part of the Food Network Chef Cooking Challenge that is being hosted by the writer of the I Thank My Mother blog.
The Hoosier Peanut Bar recipe came from the August 2009 issue of Baker's Sheet, a newsletter written by King Arthur's Flour. Here is the recipe for those who are interested:
Ingredients for Base:
Ingredients for Topping:
Preheat the oven to 350 degrees F. Grease a 13 x 9-inch pan, and line it with a sheet of parchment paper that goes down one long side and up the other, with some extra on each side. Fold the paper so it doesn't droop down into the pan.
For the base: Whisk together the flour, baking powder, baking soda, and salt; set aside.
Separate the eggs, putting the whites into another clean mixing bowl.
In a large mixing bowl, cream the butter and sugars until light. Add the egg yolks, one at a time, and mix until combined. Scrape the sides and bottom of the mixing bowl; beat in the vanilla.
Add the dry ingredients alternately with the water until the dough is mixed; it will be stiff.
Press the dough into the prepared pan with wet fingers or using a mini pastry roller over a piece of plastic wrap.
For the topping: Spread the chocolate chips over the dough in the pan, pressing them in lightly. Whip the reserved egg whites until they become foamy. Gradually add the brown sugar and beat until the mixture is stiff. Spread over the chocolate chips. Sprinkle the chopped peanuts evenly over the top.
Bake for 30 to 35 minutes, until the top is light golden brown and the edges just pull away from the sides of the pan. Remove from the oven and place on a rack to cool for 15 minutes. Cut into bars or squares while still warm. Once the bars are cool, you can pull them straight up and out of the pan using the parchment paper on the sides. Yield: 24 bars.
What I learned: The pork chop recipe was really easy to execute and I can't think of any new knowledge gained by doing this recipe. I do have some notes for the peanut bar recipe. When I was beating the egg whites to form the topping, I was uncertain on what was considered "stiff" as was said in the recipe. I know that you can easily over beat egg whites so I was biting my nails as I carefully watched my KitchenAid. I decided to stop the machine when the whites and added sugar started to look white and glossy. I then started beating it by hand to carry it to the final stage, which was, I am guessing, when it resembled marshmallow fluff. I soon found out that I was right in my assumption because the finished bars looked just like the recipe's photo.
Any modifications? I followed the bar recipe exactly but I substituted egg noodles for the udon noodles called for in the pork chop recipe.
How did it taste? The family loved both dishes! The pork chops were flavorful, tender, and paired very well with the egg noodles. My Papa said they needed more marmalade, though, so I will remember to use the whole jar next time. The peanut bars were very delicious and I love the surprise meringue topping. They look like they would be hard and crunchy but they turned out to be soft and chewy. . . Two textures I love when it comes to desserts. :)
How about a 2nd time? Absolutely.
Note: It seems to me that I almost always give a positive answer to the last question. Now that's encouraging!
My goodness! Look at all that peanut goodness!
That Dick Van Dyke Show episode comes to mind right about now. :D
Is it just me, or is my sister's photos getting better each week?
Meal details: For the main course I seared 1 inch pork loin chops and braised them in a sauce that had orange marmalade, soy sauce, sesame seed oil, and chicken stock. And for dessert I made a really intriguing bar that has a cookie-like bottom layer, a chocolate middle, and a meringue and peanut topping. Sounds yummy, doesn't it?
Defining moments: First time using soy sauce for me! Yeah, it looks like I don't usually cook Asian.
Recipe sources: The pork chop recipe comes from Robin Miller, the host of Quick Fix Meals with Robin Miller that airs on Food Network. I specifically chose it because I am part of the Food Network Chef Cooking Challenge that is being hosted by the writer of the I Thank My Mother blog.
The Hoosier Peanut Bar recipe came from the August 2009 issue of Baker's Sheet, a newsletter written by King Arthur's Flour. Here is the recipe for those who are interested:
Hoosier Peanut Bars
Ingredients for Base:
- 2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs, separated
- 1/2 cup (1 stick, 4 ounces) unsalted butter
- 1/2 cup (3 1/2 ounces) granulated sugar
- 1/2 cup (3 1/4 ounces) firmly packed brown sugar
- 1 teaspoon vanilla extract
- 3 tablespoons (1 1/2 ounces) cold water
Ingredients for Topping:
- 2 cups (12 ounces) bittersweet or semisweet chocolate chips
- 2 large egg whites (from above)
- 1 cup (7 1/2 ounces) firmly packed brown sugar
- 1 cup (5 ounces) chopped lightly salted peanuts
Preheat the oven to 350 degrees F. Grease a 13 x 9-inch pan, and line it with a sheet of parchment paper that goes down one long side and up the other, with some extra on each side. Fold the paper so it doesn't droop down into the pan.
For the base: Whisk together the flour, baking powder, baking soda, and salt; set aside.
Separate the eggs, putting the whites into another clean mixing bowl.
In a large mixing bowl, cream the butter and sugars until light. Add the egg yolks, one at a time, and mix until combined. Scrape the sides and bottom of the mixing bowl; beat in the vanilla.
Add the dry ingredients alternately with the water until the dough is mixed; it will be stiff.
Press the dough into the prepared pan with wet fingers or using a mini pastry roller over a piece of plastic wrap.
For the topping: Spread the chocolate chips over the dough in the pan, pressing them in lightly. Whip the reserved egg whites until they become foamy. Gradually add the brown sugar and beat until the mixture is stiff. Spread over the chocolate chips. Sprinkle the chopped peanuts evenly over the top.
Bake for 30 to 35 minutes, until the top is light golden brown and the edges just pull away from the sides of the pan. Remove from the oven and place on a rack to cool for 15 minutes. Cut into bars or squares while still warm. Once the bars are cool, you can pull them straight up and out of the pan using the parchment paper on the sides. Yield: 24 bars.
What I learned: The pork chop recipe was really easy to execute and I can't think of any new knowledge gained by doing this recipe. I do have some notes for the peanut bar recipe. When I was beating the egg whites to form the topping, I was uncertain on what was considered "stiff" as was said in the recipe. I know that you can easily over beat egg whites so I was biting my nails as I carefully watched my KitchenAid. I decided to stop the machine when the whites and added sugar started to look white and glossy. I then started beating it by hand to carry it to the final stage, which was, I am guessing, when it resembled marshmallow fluff. I soon found out that I was right in my assumption because the finished bars looked just like the recipe's photo.
Any modifications? I followed the bar recipe exactly but I substituted egg noodles for the udon noodles called for in the pork chop recipe.
How did it taste? The family loved both dishes! The pork chops were flavorful, tender, and paired very well with the egg noodles. My Papa said they needed more marmalade, though, so I will remember to use the whole jar next time. The peanut bars were very delicious and I love the surprise meringue topping. They look like they would be hard and crunchy but they turned out to be soft and chewy. . . Two textures I love when it comes to desserts. :)
How about a 2nd time? Absolutely.
Note: It seems to me that I almost always give a positive answer to the last question. Now that's encouraging!
My goodness! Look at all that peanut goodness!
That Dick Van Dyke Show episode comes to mind right about now. :D
Is it just me, or is my sister's photos getting better each week?
Dinner Made Possible -- Robert Irvine this Week
5/9/10: Chicken Fricassee with Tomato Basil Pilaf
Meal details: The main course consisted of roasted chicken drumsticks that were baked with a tomato, white wine, cream, and seasoned sauce. And the chicken was served on top of rice that was combined with the remaining sauce.
Defining moments: First time I have done fricassee; I have heard about this dish but never knew the traditional ingredients. Fricassee, as it turns out, is a French term used to describe any sort of dish that has poultry stewed in some sort of gravy thickened with butter or cream. In my case, the sauce was tomato based and it was thickened with the latter.
This is my first time creating pilaf, too. Every now and then, I heard this word used on Food Network and never knew what it was, either! Through my research I gather that pilaf is a dish in which a grain (such as rice) is first browned in oil and then cooked in a seasoned broth.
OK, I think that's it for the culinary dictionary. . . Let's move onto where I found these recipes.
Recipe sources: Both the chicken fricassee and pilaf recipes come from Robert Irvine, the host of Dinner Impossible. I specifically chose it because I am part of the Food Network Chef Cooking Challenge that is being hosted by the writer of the I Thank My Mother blog.
What I learned: I learned by doing this recipe that sixteen drumsticks fit perfectly into the large steamer tray--this is very important info people! :D Other than that, I don't think I learned any new techniques or ingredients this week. However, I shouldn't forget that I learned two new terms. . . Fricassee and pilaf.
Any modifications? Yes.
1. Instead of chicken breasts, I used drumsticks. Why? They're cheaper here.
2. I didn't clarify the butter.
3. I used dry basil instead of fresh.
4. I used evaporated milk instead of cream. Why? Didn't have cream on hand.
5. Used granulated garlic instead of fresh. Why? Didn't have any fresh.
2. I didn't clarify the butter.
3. I used dry basil instead of fresh.
4. I used evaporated milk instead of cream. Why? Didn't have cream on hand.
5. Used granulated garlic instead of fresh. Why? Didn't have any fresh.
How it tasted? It turned out perfectly; everybody enjoyed it. The sauce was creamy and really flavored the rice.
How about a 2nd time? Yes.
And here are a couple shots of the Cranberry Almond Bars my step mom made the day before. Recipe came from Baker's Sheet, a newsletter King Arthur's Flour sends out.
Everything But the Kitchen Sink -- Creamy Chicken Pot Pie
5/2/10: Creamy Chicken Pot Pie
Meal details: I made a casserole that had traditional pot pie flavors, such as carrots, broccoli, potatoes, and chicken. And the casserole was topped with a biscuit layer, something like a cobbler.
Defining moments: First time using potatoes, carrots, broccoli, peas, and parsnips in one dish. Wow! What a line up of ingredients, huh?
Recipe sources: I was having an incredibly hard time choosing what to make this week. I wanted to select a Robert Irvine recipe (in order to continue with the FNCCC), but nothing jumped out at me and I was running out of time. So Annemarie gave me her recipe binder to browse through. Her binder is not your typical recipe book, it is huge and has the thickness of an encyclopedia set. :D Within five minutes, I found the recipe I wanted. It was a pot pie recipe from Sam's Club and here it is for those who are interested. . .
What you need
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1/2 cup chicken broth
1 lb. cooked Tyson boneless skinless chicken breasts, cubed (about 3 cups)
16 oz. frozen mixed vegetables, thawed
1/2 tsp. garlic salt
1 egg
1/2 cup milk
1 cup all-purpose baking mix
Make it
Heat oven to 400 degrees.
Cook cream cheese and broth in large saucepan on low heat until cream cheese is completely melted and mixture is well blended, stirring frequently with whisk. Stir in chicken, vegetables and garlic salt.
Spoon into 9-inch pie plate. Beat egg and milk in medium bowl with whisk until well blended; stir in baking mix just until moistened. Spoon over chicken mixture. Place pie plate on baking sheet.
Bake 25 to 30 min. or until golden brown.
What I learned: One thing stands out clear to me and it's this: I need to parboil (precook) all vegetables. I parboiled all my vegetables except for the carrots and they didn't cook all the way through when in the oven; they were still firm in areas. I should either precook the carrots or really dice them.
Any modifications? Yes. Instead of using a pie plate, I used our 6 quart casserole dish and a smaller dish for three times the recipe. It is a whole lot easier than trying to maneuver three pie plates in the oven!
And instead of purchasing a bag of frozen vegetables from the store, I used veggies from the previous farming season. They're considered free now, so why not? The parsnips and carrots were kept in a makeshift root cellar (a long box of sand) and I was very happy to see that they were nice and crisp!
How it tasted? When I first chose this recipe I thought, "It looks simple, we have all the ingredients. . . So why not?" Yeah, I wasn't overly enthused about it to tell you the truth! So you can understand why I was amazed by all the good feedback I got from the family. Everyone didn't just like it, they loved it. :D
How about a 2nd time? Definitely!
Meal details: I made a casserole that had traditional pot pie flavors, such as carrots, broccoli, potatoes, and chicken. And the casserole was topped with a biscuit layer, something like a cobbler.
Defining moments: First time using potatoes, carrots, broccoli, peas, and parsnips in one dish. Wow! What a line up of ingredients, huh?
Recipe sources: I was having an incredibly hard time choosing what to make this week. I wanted to select a Robert Irvine recipe (in order to continue with the FNCCC), but nothing jumped out at me and I was running out of time. So Annemarie gave me her recipe binder to browse through. Her binder is not your typical recipe book, it is huge and has the thickness of an encyclopedia set. :D Within five minutes, I found the recipe I wanted. It was a pot pie recipe from Sam's Club and here it is for those who are interested. . .
Creamy Chicken Pot Pie
Prep. 10 min. Total 40 min. Makes 8 servings Cost per serving = $0.90
What you need
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1/2 cup chicken broth
1 lb. cooked Tyson boneless skinless chicken breasts, cubed (about 3 cups)
16 oz. frozen mixed vegetables, thawed
1/2 tsp. garlic salt
1 egg
1/2 cup milk
1 cup all-purpose baking mix
Make it
Heat oven to 400 degrees.
Cook cream cheese and broth in large saucepan on low heat until cream cheese is completely melted and mixture is well blended, stirring frequently with whisk. Stir in chicken, vegetables and garlic salt.
Spoon into 9-inch pie plate. Beat egg and milk in medium bowl with whisk until well blended; stir in baking mix just until moistened. Spoon over chicken mixture. Place pie plate on baking sheet.
Bake 25 to 30 min. or until golden brown.
What I learned: One thing stands out clear to me and it's this: I need to parboil (precook) all vegetables. I parboiled all my vegetables except for the carrots and they didn't cook all the way through when in the oven; they were still firm in areas. I should either precook the carrots or really dice them.
Any modifications? Yes. Instead of using a pie plate, I used our 6 quart casserole dish and a smaller dish for three times the recipe. It is a whole lot easier than trying to maneuver three pie plates in the oven!
And instead of purchasing a bag of frozen vegetables from the store, I used veggies from the previous farming season. They're considered free now, so why not? The parsnips and carrots were kept in a makeshift root cellar (a long box of sand) and I was very happy to see that they were nice and crisp!
How it tasted? When I first chose this recipe I thought, "It looks simple, we have all the ingredients. . . So why not?" Yeah, I wasn't overly enthused about it to tell you the truth! So you can understand why I was amazed by all the good feedback I got from the family. Everyone didn't just like it, they loved it. :D
How about a 2nd time? Definitely!
Not Your Old-Fashioned Burger + Homemade Buns
4/25/10 : Turkey Meatloaf Burgers with Onion Buns
Meal details: I made king sized burgers that had apples, onion, mustard, and ground turkey and I served it with homemade onion buns.
Defining moments: First time for my family to use ground turkey.
Recipe sources: The burger recipe came from the November 2009 issue of Every Day with Rachael Ray magazine. I specifically chose it because I am part of the Food Network Chef Cooking Challenge that is being hosted by the writer of the I Thank My Mother blog. The onion bun recipe came from the King Arthur's Flour blog.
What I learned: These onion buns were really fun to make and really have a unique spiral. I had to roll out my dough to a large rectangle, roll it up like you were doing cinnamon rolls, and cut them with a bench knife. I don't know why but forming a jellyroll turned out to be a lot of fun. The dough was real easy to work with and had a bit of sheen to it.
I was cringing the moment when I had to form the burgers (manipulating any ground meat is something I hate!), but the whole process went very fast. I placed all my ingredients in one bowl, mixed it together by hand, formed them into eight equal burgers (about 1/4 pound each), placed them on a cookie sheet lined with wax paper, and when the large skillet was up to temp, I placed gingerly transferred them to the hot pan. Worked like a charm.
I waited until the burger registered 185 on the cooking thermometer and that took about thirty minutes. I discovered that it is really important to wait until the first side is completely brown before I flip--if the burger doesn't have a crust it will fall apart.
Any modifications? I made some alterations to the burger recipe and followed the onion bun recipe exactly.
So for the burger recipe I. . .
Didn't add celery
I used cojack cheese instead of white cheddar
I didn't serve sour cream, onion, lettuce or chives for condiments
I used the onion buns instead of English muffins.
How it tasted? The bun and burger tasted wonderful together and the cranberry sauce was a very good condiment. However, the cojack cheese overpowered the flavors of the burger. The burger was very moist and full of flavor and the bun, even though I couldn't taste the dried minced onion, was soft and crusty.
How about a 2nd time? Yes, I would make both again but next time I would not add cheese on top of the burger.
Meal details: I made king sized burgers that had apples, onion, mustard, and ground turkey and I served it with homemade onion buns.
Defining moments: First time for my family to use ground turkey.
Recipe sources: The burger recipe came from the November 2009 issue of Every Day with Rachael Ray magazine. I specifically chose it because I am part of the Food Network Chef Cooking Challenge that is being hosted by the writer of the I Thank My Mother blog. The onion bun recipe came from the King Arthur's Flour blog.
What I learned: These onion buns were really fun to make and really have a unique spiral. I had to roll out my dough to a large rectangle, roll it up like you were doing cinnamon rolls, and cut them with a bench knife. I don't know why but forming a jellyroll turned out to be a lot of fun. The dough was real easy to work with and had a bit of sheen to it.
I was cringing the moment when I had to form the burgers (manipulating any ground meat is something I hate!), but the whole process went very fast. I placed all my ingredients in one bowl, mixed it together by hand, formed them into eight equal burgers (about 1/4 pound each), placed them on a cookie sheet lined with wax paper, and when the large skillet was up to temp, I placed gingerly transferred them to the hot pan. Worked like a charm.
I waited until the burger registered 185 on the cooking thermometer and that took about thirty minutes. I discovered that it is really important to wait until the first side is completely brown before I flip--if the burger doesn't have a crust it will fall apart.
Any modifications? I made some alterations to the burger recipe and followed the onion bun recipe exactly.
So for the burger recipe I. . .
Didn't add celery
I used cojack cheese instead of white cheddar
I didn't serve sour cream, onion, lettuce or chives for condiments
I used the onion buns instead of English muffins.
How it tasted? The bun and burger tasted wonderful together and the cranberry sauce was a very good condiment. However, the cojack cheese overpowered the flavors of the burger. The burger was very moist and full of flavor and the bun, even though I couldn't taste the dried minced onion, was soft and crusty.
How about a 2nd time? Yes, I would make both again but next time I would not add cheese on top of the burger.
Paella Day
4/18/10: Spanish Chicken and Chorizo Paella with Whole Grain Rye Bread
Meal details: For the main course I made a huge pan of paella (a Spanish rice dish) that had chicken drumsticks, crushed tomatoes, peas, and chorizo. And I served a whole grain rye bread along side it.
Defining moments: First time for me to taste or make paella and also first time baking rye bread.
Recipe sources: The paella recipe is from Paula Deen and I specifically chose it because I am part of the Food Network Chef Cooking Challenge that is being hosted by the writer of the I Thank My Mother blog. The rye bread recipe came from my Healthy Bread in Five Minutes a Day cookbook. See my review of this book here.
What I learned: I learned that it takes exactly 20 chicken drumsticks (of medium size) to fill our large stainless steel skillet. No more, no less. :D That little tidbit is always nice to have on hand! I also finally realized how helpful my HBI5 (Healthy Bread in Five Minutes a Day) cookbook is when it comes to preparing a meal in advance. Because of the high moisture in each recipe, you are able to store the dough in the refrigerator for up to 7 days. I took advantage of this and prepared my dough Friday evening and baked it on Sunday. Makes bread baking really fast and usually "bread" and "fast" don't fit in the same sentence!
There is a funny story behind the flour shopping that was done for my rye bread. Annemarie went to Plumb's (a small grocery store nearby) and couldn't find rye flour ANYWHERE. But she came home with Bob's Red Mill Whole Ground Flaxseed. FLAXSEED? My gosh, I thought I would never see it, being kind of a specialty item! Oh boy, I'm really eying that flaxseed recipe in the book now. And by the way, we found rye flour at Bill's Shop and Save so I didn't go without my rye flour this week--obviously!
I wanted to write down here exactly what I do to bake this bread. Unlike the recommendations in the book, I do not use a pizza stone (aka baker's stone) or any special equipment. I simply use a 12 x 15 cookie sheet and a deep roasting pan. I line the cookie sheet (or sheets, when I am doing more than two loaves), with non-stick aluminum foil and form my loaves right on the sheet. I cover them loosely with plastic wrap and let them rise for the suggested time. I place the roasting pan on the lowest rack in the oven and preheat the oven for 30 minutes.
Once the oven has come up to temperature, I remove the plastic wrap and brush the risen loaves with water and make four, 1/4" slits on the top of each. With one cup of water on hand, I place the loaves in the oven, pour the water into the roasting pan, and quickly shut the oven door. The hot roasting pan will create steam and give the loaves more time for some major "oven spring." My oven does not close perfectly and some of the steam is lost but I have not found it to cause any baking problems.
So that's what I do for baking HBI5 bread.
Any modifications? For the paella recipe, I used all drumsticks instead of chicken thighs and drumsticks, I used Mexican chorizo instead of Spanish (the Mexican variety is fresh while the Spanish is dried), I omitted saffron, and I used long-grain rice instead of the Arborio.
I followed the rye bread recipe exactly.
How it tasted? Both the paella and the bread were fantastic. The chicken was nice and tender and the rice was spicy (because of the chorizo) and had perfect texture. The rye bread had a chewy crust and a tender crumb--just the way I like it. The rye bread, however, didn't have a real rye flavor, I mostly tasted the whole wheat that was included. Maybe I'll try it without the wheat next time.
How about a 2nd time? You bet!
Doesn't our large skillet look just like a traditional paella pan? Never noticed it before!
Meal details: For the main course I made a huge pan of paella (a Spanish rice dish) that had chicken drumsticks, crushed tomatoes, peas, and chorizo. And I served a whole grain rye bread along side it.
Defining moments: First time for me to taste or make paella and also first time baking rye bread.
Recipe sources: The paella recipe is from Paula Deen and I specifically chose it because I am part of the Food Network Chef Cooking Challenge that is being hosted by the writer of the I Thank My Mother blog. The rye bread recipe came from my Healthy Bread in Five Minutes a Day cookbook. See my review of this book here.
What I learned: I learned that it takes exactly 20 chicken drumsticks (of medium size) to fill our large stainless steel skillet. No more, no less. :D That little tidbit is always nice to have on hand! I also finally realized how helpful my HBI5 (Healthy Bread in Five Minutes a Day) cookbook is when it comes to preparing a meal in advance. Because of the high moisture in each recipe, you are able to store the dough in the refrigerator for up to 7 days. I took advantage of this and prepared my dough Friday evening and baked it on Sunday. Makes bread baking really fast and usually "bread" and "fast" don't fit in the same sentence!
There is a funny story behind the flour shopping that was done for my rye bread. Annemarie went to Plumb's (a small grocery store nearby) and couldn't find rye flour ANYWHERE. But she came home with Bob's Red Mill Whole Ground Flaxseed. FLAXSEED? My gosh, I thought I would never see it, being kind of a specialty item! Oh boy, I'm really eying that flaxseed recipe in the book now. And by the way, we found rye flour at Bill's Shop and Save so I didn't go without my rye flour this week--obviously!
I wanted to write down here exactly what I do to bake this bread. Unlike the recommendations in the book, I do not use a pizza stone (aka baker's stone) or any special equipment. I simply use a 12 x 15 cookie sheet and a deep roasting pan. I line the cookie sheet (or sheets, when I am doing more than two loaves), with non-stick aluminum foil and form my loaves right on the sheet. I cover them loosely with plastic wrap and let them rise for the suggested time. I place the roasting pan on the lowest rack in the oven and preheat the oven for 30 minutes.
Once the oven has come up to temperature, I remove the plastic wrap and brush the risen loaves with water and make four, 1/4" slits on the top of each. With one cup of water on hand, I place the loaves in the oven, pour the water into the roasting pan, and quickly shut the oven door. The hot roasting pan will create steam and give the loaves more time for some major "oven spring." My oven does not close perfectly and some of the steam is lost but I have not found it to cause any baking problems.
So that's what I do for baking HBI5 bread.
Any modifications? For the paella recipe, I used all drumsticks instead of chicken thighs and drumsticks, I used Mexican chorizo instead of Spanish (the Mexican variety is fresh while the Spanish is dried), I omitted saffron, and I used long-grain rice instead of the Arborio.
I followed the rye bread recipe exactly.
How it tasted? Both the paella and the bread were fantastic. The chicken was nice and tender and the rice was spicy (because of the chorizo) and had perfect texture. The rye bread had a chewy crust and a tender crumb--just the way I like it. The rye bread, however, didn't have a real rye flavor, I mostly tasted the whole wheat that was included. Maybe I'll try it without the wheat next time.
How about a 2nd time? You bet!
Doesn't our large skillet look just like a traditional paella pan? Never noticed it before!
We're Knee-deep in Deliciousness --- Experiencing Deep Dish Pizza
4/11/10: BBQ Chicken Deep Dish Pizza and Cookies and Cream Cake
Meal details: For the main course I made a deep dish style pizza with a bbq sauce, mozzarella cheese, chicken, bell pepper, and onion topping. And for dessert I made a chocolate cake with a cream cheese frosting, all of which had Oreo crumbs whipped in! I'm an Oreo fiend so you can see why I chose this type of cake!
Defining moments: I finally was able to use a Christmas gift I received last year. They're called Evenbake Cake Strips and they are from Regency.
Another defining moment for me this week was making a deep dish pizza. Never did that before!
Recipe sources: The recipe for the pizza crust came from the King Arthur's Flour blog, Baker's Banter. I didn't follow the instructions for the topping though, I made my own by combining chicken, bell peppers, onions, bbq sauce, and shredded mozzarella cheese. The Cookies and Cream Cake is a Pat and Gina Neely recipe and I specifically chose it because I am part of the Food Network Chef Cooking Challenge that is being hosted by the writer of the I Thank My Mother blog.
What I learned: You know those cake strips I just mentioned? Well, I learned that they are suppose to help your cakes remain level and moist. To use them, you have to saturate the strip in water, squeeze a little, wrap it around your cake pan, pour the batter in, and bake. Really simple and I discovered that it actually works! My cakes (I made a two layer cake) came out with a level top and they were incredibly moist. So I give this unique kitchen gadget 2 thumbs up! :D
Any modifications? I just modified the pizza toppings, I did everything else according to the recipes.
How it tasted? Can you believe that people are still talking about that pizza days afterwards? In a good way, too! ;) Everyone loved the pizza and the Cookies and Cream cake was exceptional. Annemarie, who is from Chicago, said that the pizza crust is just like the real thing. Wow, huh?!
How about a 2nd time? Are you kidding? Of course!
Meal details: For the main course I made a deep dish style pizza with a bbq sauce, mozzarella cheese, chicken, bell pepper, and onion topping. And for dessert I made a chocolate cake with a cream cheese frosting, all of which had Oreo crumbs whipped in! I'm an Oreo fiend so you can see why I chose this type of cake!
Defining moments: I finally was able to use a Christmas gift I received last year. They're called Evenbake Cake Strips and they are from Regency.
Another defining moment for me this week was making a deep dish pizza. Never did that before!
Recipe sources: The recipe for the pizza crust came from the King Arthur's Flour blog, Baker's Banter. I didn't follow the instructions for the topping though, I made my own by combining chicken, bell peppers, onions, bbq sauce, and shredded mozzarella cheese. The Cookies and Cream Cake is a Pat and Gina Neely recipe and I specifically chose it because I am part of the Food Network Chef Cooking Challenge that is being hosted by the writer of the I Thank My Mother blog.
What I learned: You know those cake strips I just mentioned? Well, I learned that they are suppose to help your cakes remain level and moist. To use them, you have to saturate the strip in water, squeeze a little, wrap it around your cake pan, pour the batter in, and bake. Really simple and I discovered that it actually works! My cakes (I made a two layer cake) came out with a level top and they were incredibly moist. So I give this unique kitchen gadget 2 thumbs up! :D
Any modifications? I just modified the pizza toppings, I did everything else according to the recipes.
How it tasted? Can you believe that people are still talking about that pizza days afterwards? In a good way, too! ;) Everyone loved the pizza and the Cookies and Cream cake was exceptional. Annemarie, who is from Chicago, said that the pizza crust is just like the real thing. Wow, huh?!
How about a 2nd time? Are you kidding? Of course!
Apple Sweet Potato Bake : An Easter Treat
4/4/10 : Apple Sweet Potato Bake
Meal details: Since it was Easter Sunday, I only did the side dish part of the meal and the ham was taken care of by my Papa. The side dish I chose to do was an apple and sweet potato type of casserole and was flavored with warm spices, such as nutmeg and allspice.
Defining moments: First time for me cooking with sweet potatoes and first time combining sweet potatoes and apples. Interesting combination, don't you think?
Recipe sources: I found this recipe on the Taste of Home website. Check it out here.
What I learned: This was a very easy dish to put together, so easy that I cannot think of anything to write here. I'm glad I chose a simple recipe being it Easter and all!
Any modifications? Yes. I didn't use as much brown sugar as the recipe called for. I thought the 3/4 cup was overkill so I used about a 1/2 cup.
A little side note. . . I prepared the sweet potatoes by peeling them, cutting lengthwise, and baking them for about 40 minutes in a 350 degree oven. I then cut them in 1/4 slices and added them to the casserole dish.
How it tasted? It was well received by the entire 'Easter Parade.' :D The sweetness of the sweet potatoes went well with the spices and the tender Northern Spy apples I used. Very delicious!
How about a 2nd time? Absolutely!
Meal details: Since it was Easter Sunday, I only did the side dish part of the meal and the ham was taken care of by my Papa. The side dish I chose to do was an apple and sweet potato type of casserole and was flavored with warm spices, such as nutmeg and allspice.
Defining moments: First time for me cooking with sweet potatoes and first time combining sweet potatoes and apples. Interesting combination, don't you think?
Recipe sources: I found this recipe on the Taste of Home website. Check it out here.
What I learned: This was a very easy dish to put together, so easy that I cannot think of anything to write here. I'm glad I chose a simple recipe being it Easter and all!
Any modifications? Yes. I didn't use as much brown sugar as the recipe called for. I thought the 3/4 cup was overkill so I used about a 1/2 cup.
A little side note. . . I prepared the sweet potatoes by peeling them, cutting lengthwise, and baking them for about 40 minutes in a 350 degree oven. I then cut them in 1/4 slices and added them to the casserole dish.
How it tasted? It was well received by the entire 'Easter Parade.' :D The sweetness of the sweet potatoes went well with the spices and the tender Northern Spy apples I used. Very delicious!
How about a 2nd time? Absolutely!
Jell-O Italiano -- My First Panna Cotta!
3/28/10: Pigs in Blankets and Panna Cotta
Meal details: For the main course I made pigs in blankets which are little cocktail sausages wrapped in dough. And for dessert I made a vanilla flavored custard slash pudding-like dish called Panna Cotta. A little bit of background about this dessert will follow!
Defining moments: First time for me making pigs in blankets (I've tasted many beforehand!) and first time making and tasting Panna Cotta.
Recipe sources: Both recipes come from Food Network chefs. Pigs in Blankets is a Nigella Lawson recipe and the Panna Cotta is from Michael Symon. I specifically chose these two recipes because I am part of the Food Network Chef Cooking Challenge that is being hosted by the writer of the I Thank My Mother blog.
What I learned: "So what is Panna Cotta, anyway?" I thought before Sunday rolled around. I saw it being made by a couple chefs on Food Network (Daisy Martinez and Ina Garten for example), but I never really knew what it meant or where it came from. It turns out that Panna Cotta is an Italian dessert that literally translates to "cooked cream." It is traditionally made using sugar, cream, and milk which are combined and brought to a simmer, and then gelatin is added to make a silky, smooth Jell-o-like form. Interesting, huh? And of course Panna Cotta can be flavored with anything you like--such as vanilla. So when I saw Michael Symon's Panna Cotta recipe in the March issue of Food Network Magazine I decided to give it a try.
On to Pigs in Blankets. . . The recipe was easy to follow but I did discover that these little bite sized doggies can be time consuming; especially when there are 100 to make. (Eight member family, you see.) When I try these again I think I should ask for some help! :D
Any modifications? Yes, I made slight modifications to each.
1. Since I didn't have self-rising flour on hand I made my own by adding 1 1/2 tsp. baking powder and 1/2 tsp. salt to each cup of All-Purpose.
2. Instead of using whole milk I used canned evaporated milk and to every 1/2 cup of milk I added a 1/2 cup of water. This creates a milk mixture that has just the right amount of fat.
3. For the Panna Cotta, I used good vanilla extract (some really strong extract from Spices Etc.), in substitution for the vanilla bean. I used 2 tsp. of extract for every vanilla bean.
4. I used my evaporated milk and water mixture instead of the whole milk called for.
5. And I used one large bowl for the Panna Cotta instead of little ramekins. It appears that Panna Cotta is able to set in any sort of serving dish.
How it tasted? The Pigs in Blankets were juicy, cheesy, and the dough had a great texture. Worth the extra work! The Panna Cotta was superb! It had a delightful vanilla flavor that was surprising for the amount of extract I added. However, the texture wasn't completely smooth and creamy as it should have been. I saw, and slightly detected with my tongue, the small grains of Greek yogurt. If I were to do this recipe again I would use plain yogurt instead of the Greek variety; I believe it would produce a better texture.
How about a 2nd time? Yes, I would do both recipes again. . . With an extra kitchen hand and plain yogurt of course! :D
Meal details: For the main course I made pigs in blankets which are little cocktail sausages wrapped in dough. And for dessert I made a vanilla flavored custard slash pudding-like dish called Panna Cotta. A little bit of background about this dessert will follow!
Defining moments: First time for me making pigs in blankets (I've tasted many beforehand!) and first time making and tasting Panna Cotta.
Recipe sources: Both recipes come from Food Network chefs. Pigs in Blankets is a Nigella Lawson recipe and the Panna Cotta is from Michael Symon. I specifically chose these two recipes because I am part of the Food Network Chef Cooking Challenge that is being hosted by the writer of the I Thank My Mother blog.
What I learned: "So what is Panna Cotta, anyway?" I thought before Sunday rolled around. I saw it being made by a couple chefs on Food Network (Daisy Martinez and Ina Garten for example), but I never really knew what it meant or where it came from. It turns out that Panna Cotta is an Italian dessert that literally translates to "cooked cream." It is traditionally made using sugar, cream, and milk which are combined and brought to a simmer, and then gelatin is added to make a silky, smooth Jell-o-like form. Interesting, huh? And of course Panna Cotta can be flavored with anything you like--such as vanilla. So when I saw Michael Symon's Panna Cotta recipe in the March issue of Food Network Magazine I decided to give it a try.
On to Pigs in Blankets. . . The recipe was easy to follow but I did discover that these little bite sized doggies can be time consuming; especially when there are 100 to make. (Eight member family, you see.) When I try these again I think I should ask for some help! :D
Any modifications? Yes, I made slight modifications to each.
1. Since I didn't have self-rising flour on hand I made my own by adding 1 1/2 tsp. baking powder and 1/2 tsp. salt to each cup of All-Purpose.
2. Instead of using whole milk I used canned evaporated milk and to every 1/2 cup of milk I added a 1/2 cup of water. This creates a milk mixture that has just the right amount of fat.
3. For the Panna Cotta, I used good vanilla extract (some really strong extract from Spices Etc.), in substitution for the vanilla bean. I used 2 tsp. of extract for every vanilla bean.
4. I used my evaporated milk and water mixture instead of the whole milk called for.
5. And I used one large bowl for the Panna Cotta instead of little ramekins. It appears that Panna Cotta is able to set in any sort of serving dish.
How it tasted? The Pigs in Blankets were juicy, cheesy, and the dough had a great texture. Worth the extra work! The Panna Cotta was superb! It had a delightful vanilla flavor that was surprising for the amount of extract I added. However, the texture wasn't completely smooth and creamy as it should have been. I saw, and slightly detected with my tongue, the small grains of Greek yogurt. If I were to do this recipe again I would use plain yogurt instead of the Greek variety; I believe it would produce a better texture.
How about a 2nd time? Yes, I would do both recipes again. . . With an extra kitchen hand and plain yogurt of course! :D
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