It's time for the end of the year condiment clean-out. Yes, I know they probably last indefinitely...but should they? My refrigerator is overflowing with all the fun things I found in the supermarket over the past year or so, wasn't sure I'd ever see again, and immediately snatched up. Now I've got opened cans of horseradish sauce, three kinds of mustard, jalapeños and a nearly-full container of anchovies in oil languishing on the shelves.
Time for some creativity.
Dinner tonight, half a boneless ham that's been pulled from the freezer, is bathed in a sauce stolen from my mother: dark mustard, honey, brown sugar (or molasses), and horseradish. I added the dregs of a container of hot pepper jelly and dumped most of the sauce over the ham and tossed it in the oven. I'll heat the remainder and serve it alongside if we want extra sauce. Damage? Only one jar fully emptied, but the other two are now solidly on their way to retirement. A couple roast beef sandwiches should do the trick...
I made a batch of cornbread to go with the dinner and after pouring half into a cake pan for dinner, added jalapeños and chunks of cheap-o Brie to the rest, which plunked into muffin tins. We'll be having those for breakfast tomorrow with fried eggs. Damage? I get to sleep in later AND the jalapeños are all gone. Score!
At dinner the other night, I succumbed to the appeal of fried zucchini flowers at an Italian restaurant. Stuffed with a single anchovy and mozzarella, they were surprisingly good. Now I am dreaming ways of using up the anchovies (other than in anchovy butter, which is scheduled to appear on steaks in the near future). I'm thinking stuffed zucchini, perhaps, with lots of cheese, a touch of rice and a couple of the little hairy fishies...
I don't know if anyone actually reads this blog, but if you do and have ideas for anchovies, or anything else that uses up the bottles that clog the refrigerator shelves, please share!
Monday, December 5, 2011
Wednesday, November 23, 2011
Chaos in the Freezer
It's that time of year again. Time to clean out the freezer of all the accumulated odds and ends that have been building up for the last few months.
Yesterday was day 1 of cleanup. I used frozen shredded cheese, frozen hamburger buns, frozen leftover meatballs, 1/2 a bottle of tomato sauce languishing in the fridge, a portion of a leek, apples, cucumber and yogurt to make Meatball Sandwiches and a cold yogurt-dressed salad. It was a hit!
Quick Weeknight Freezer Cleanout Dinner Recipes:
1) Meatball Sandwiches
Make a marinara sauce with plenty of garlic, basil and oregano, hot pepper flakes, etc...Heat meatballs in sauce.
Toast hamburger buns with a brush of olive oil in the oven, then sprinkle with cheese and allow to melt. Top with meatballs, sauce and any extras you might want to throw on: grilled onions, artichokes, olives, etc.
Keep napkins handy!
2) Winter Fruit and Vegetable Salad
Slice all vegetables thinly or in tiny chunks:
1/2 leek (white and light green parts only)
2 apples
1-2 cucumbers, seeded
Drizzle with the juice of one lemon (zest too, if desired), pepper, salt and a single-serve tub of unflavored yogurt. Allow to sit for 10 minutes before serving.
Tonight we're doing Peruvian. I defrosted a packet of aji amarillo that's been in the back, a gift from a friend who traveled to Peru earlier in the year. I also had homemade chicken stock, a couple of chicken tenders and some old bread ends in the freezer. The stock and the chicken went into the pressure cooker; when done, I shredded the chicken and reserved the stock liquid. Leeks and garlic sauteed in the now-empty pan, followed by some of the aji, tumeric, cumin, and black pepper. I soaked the bread and leftover cracker crumbs in a milk-cream mixture (to approximate evaporated milk), ground up peanuts and Brazil nuts, tossed in a little pumpkin for color and to cut down on the heat and then whirred the whole thing in the blender until smooth. Then I added Parmesan cheese and the chicken and voila! Non-traditional, but still tasty, Aji de Gallina. A less erratic recipe can be found here.
I'm serving it with boiled eggs and potatoes, some olives and pickles in the fridge, and quinoa (also from the freezer). Come tomorrow, Thanksgiving, I think I'll be ready to resume cooking afresh! And with lots of space in the freezer for leftovers.
:)
Yesterday was day 1 of cleanup. I used frozen shredded cheese, frozen hamburger buns, frozen leftover meatballs, 1/2 a bottle of tomato sauce languishing in the fridge, a portion of a leek, apples, cucumber and yogurt to make Meatball Sandwiches and a cold yogurt-dressed salad. It was a hit!
Quick Weeknight Freezer Cleanout Dinner Recipes:
1) Meatball Sandwiches
Make a marinara sauce with plenty of garlic, basil and oregano, hot pepper flakes, etc...Heat meatballs in sauce.
Toast hamburger buns with a brush of olive oil in the oven, then sprinkle with cheese and allow to melt. Top with meatballs, sauce and any extras you might want to throw on: grilled onions, artichokes, olives, etc.
Keep napkins handy!
2) Winter Fruit and Vegetable Salad
Slice all vegetables thinly or in tiny chunks:
1/2 leek (white and light green parts only)
2 apples
1-2 cucumbers, seeded
Drizzle with the juice of one lemon (zest too, if desired), pepper, salt and a single-serve tub of unflavored yogurt. Allow to sit for 10 minutes before serving.
Tonight we're doing Peruvian. I defrosted a packet of aji amarillo that's been in the back, a gift from a friend who traveled to Peru earlier in the year. I also had homemade chicken stock, a couple of chicken tenders and some old bread ends in the freezer. The stock and the chicken went into the pressure cooker; when done, I shredded the chicken and reserved the stock liquid. Leeks and garlic sauteed in the now-empty pan, followed by some of the aji, tumeric, cumin, and black pepper. I soaked the bread and leftover cracker crumbs in a milk-cream mixture (to approximate evaporated milk), ground up peanuts and Brazil nuts, tossed in a little pumpkin for color and to cut down on the heat and then whirred the whole thing in the blender until smooth. Then I added Parmesan cheese and the chicken and voila! Non-traditional, but still tasty, Aji de Gallina. A less erratic recipe can be found here.
I'm serving it with boiled eggs and potatoes, some olives and pickles in the fridge, and quinoa (also from the freezer). Come tomorrow, Thanksgiving, I think I'll be ready to resume cooking afresh! And with lots of space in the freezer for leftovers.
:)
Tuesday, November 15, 2011
A Brazilian take on Crack-n-Cheese
Sometimes, comfort food is what you need. And when you're in a foreign country, substitutes for your favorite things can be maddeningly expensive or just downright impossible. Cheddar cheese, for instance, which is a near requirement for a good American cheese dish. I can't promise that this will beat a cheddar version...but I can tell you this is the second time I've made it, and I'm not sure my husband even got to TASTE the first batch. That tells you something, eh?
It is not healthy. Do not complain. This is a slightly trimmed back version. Martha calls for something like 6 CUPS of cheese, which to me is verging on gluttony. Sweet, sweet gluttony. I just use a good handful of shredded cheese, so my 3 cups is sort of an estimate. Add or subtract as your family desires. Using dried mustard powder (mostarda em pó-available at Casas Pedro) gives a good bite that kind of punches up the mild cheeses and the nutmeg adds depth; don't leave them out!
For cheese, I used minas padrão, queijo do reino (with the pink rind, I cut that off)and the cheap-o parmesan that comes in baggies. If you want to spend mad supermarket cash, try Gruyère, Pecorino, or imported cheddar etc. as the original recipe suggests. If you want to save, I think it would work with just requeijão and parmesan (though maybe you'd want a little less white sauce), or just use an aged Minas, padrão or lanche variety. I think prata and mozzarella would be too greasy or stringy, FYI.
Lastly, since gas ovens don't have broilers, here's a little trick I've learned. When your dish is 97% done, turn off the oven and leave the dish uncovered in the still-hot oven for about 10 minutes. Somehow, the cooling oven manages to put a good brown on top of baked goods without giving you the crunchy burnt bottom we all love SO much.
And now...the recipe. You're welcome!
Martha's Smitten Brazilian Crack-n-Cheese
(mildly adapted from Smitten Kitchen's version of Martha's version)
5 tablespoons unsalted butter, plus more for casserole
1 liter milk (4 cups)
1/2 cup all-purpose flour
1 teaspoon salt, plus more for water
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper/paprika picante
1/4-1/2 teaspoon paprika doce (for color)
1/4-1/2 teaspoon ground mustard (depends on preference)
about 3 cups total grated cheese
500 grams shaped pasta
toppings and mix-ins as required (healthy things like spinach or broccoli, proteins like tuna or bacon, or carbwonderfulness such as bread crumbs, crackers or corn flakes.
Preheat the oven to 350-375 (fairly hot for gas stove users!) and butter a large pan. Set aside. Cook your pasta in a large pan of salted water while you prepare the sauce; try to undercook it by a few minutes. Drain and set aside. (If your pasta is done early, rinse with cold water so it won't stick together; if it's done about the same time as the sauce, you don't need to rinse.)
Warm your milk in the microwave or on the stove. Melt butter in a separate, large saucepan and when it begins to bubble, carefully whisk in the flour, trying to break up any clumps. Cook, whisking continually, for about 2 minutes. While whisking, pour the milk slowly into the pan. The sauce will begin to thicken. Whisk until it has the consistency of thin pudding, then add the spices and cheese. Stir until cheese is melted and well combined, remove from heat. Reserve a little sauce if desired-'tis yummy as Welsh Rarebit, over vegetables, etc. and this recipe always makes a LOT of sauce.
Pour pasta into cheese sauce and then into prepared pan. Add mix-ins or toppings if desired. Cover with foil and bake for 20 minutes covered, then uncover and allow the top to brown.
It is not healthy. Do not complain. This is a slightly trimmed back version. Martha calls for something like 6 CUPS of cheese, which to me is verging on gluttony. Sweet, sweet gluttony. I just use a good handful of shredded cheese, so my 3 cups is sort of an estimate. Add or subtract as your family desires. Using dried mustard powder (mostarda em pó-available at Casas Pedro) gives a good bite that kind of punches up the mild cheeses and the nutmeg adds depth; don't leave them out!
For cheese, I used minas padrão, queijo do reino (with the pink rind, I cut that off)and the cheap-o parmesan that comes in baggies. If you want to spend mad supermarket cash, try Gruyère, Pecorino, or imported cheddar etc. as the original recipe suggests. If you want to save, I think it would work with just requeijão and parmesan (though maybe you'd want a little less white sauce), or just use an aged Minas, padrão or lanche variety. I think prata and mozzarella would be too greasy or stringy, FYI.
Lastly, since gas ovens don't have broilers, here's a little trick I've learned. When your dish is 97% done, turn off the oven and leave the dish uncovered in the still-hot oven for about 10 minutes. Somehow, the cooling oven manages to put a good brown on top of baked goods without giving you the crunchy burnt bottom we all love SO much.
And now...the recipe. You're welcome!
Martha's Smitten Brazilian Crack-n-Cheese
(mildly adapted from Smitten Kitchen's version of Martha's version)
5 tablespoons unsalted butter, plus more for casserole
1 liter milk (4 cups)
1/2 cup all-purpose flour
1 teaspoon salt, plus more for water
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper/paprika picante
1/4-1/2 teaspoon paprika doce (for color)
1/4-1/2 teaspoon ground mustard (depends on preference)
about 3 cups total grated cheese
500 grams shaped pasta
toppings and mix-ins as required (healthy things like spinach or broccoli, proteins like tuna or bacon, or carbwonderfulness such as bread crumbs, crackers or corn flakes.
Preheat the oven to 350-375 (fairly hot for gas stove users!) and butter a large pan. Set aside. Cook your pasta in a large pan of salted water while you prepare the sauce; try to undercook it by a few minutes. Drain and set aside. (If your pasta is done early, rinse with cold water so it won't stick together; if it's done about the same time as the sauce, you don't need to rinse.)
Warm your milk in the microwave or on the stove. Melt butter in a separate, large saucepan and when it begins to bubble, carefully whisk in the flour, trying to break up any clumps. Cook, whisking continually, for about 2 minutes. While whisking, pour the milk slowly into the pan. The sauce will begin to thicken. Whisk until it has the consistency of thin pudding, then add the spices and cheese. Stir until cheese is melted and well combined, remove from heat. Reserve a little sauce if desired-'tis yummy as Welsh Rarebit, over vegetables, etc. and this recipe always makes a LOT of sauce.
Pour pasta into cheese sauce and then into prepared pan. Add mix-ins or toppings if desired. Cover with foil and bake for 20 minutes covered, then uncover and allow the top to brown.
Wednesday, September 21, 2011
Mushroom-Zucchini Pan Fry
Mushrooms are like the zombies of the non-sentient kingdom. Fungi aren't really plants, they don't undergo photosynthesis and they basically survive via symbiotic or not-so symbiotic relationships and gnawing about on dead things.
Yum!
I discovered dried mushrooms at the Casas Pedro a few shopping trips back, and I came home with two bags full. A little dousing and soaking in hot water and they're fat, juicy and ready for use in stews, egg dishes, etc.
Tonight, we're having steaks, and the vegetable in the fridge that looked the saddest was a lonely zucchini. Sliced into half-moons and paired with some mushrooms, this makes a great side dish or vegetarian main.
Recipe:
1 onion, thinly sliced
1 zucchini, in rounds
a handful of fresh mushrooms, or dried and rehydrated
2 cloves of garlic, smashed/chopped
fresh rosemary or other herbs
olive oil/butter
salt and pepper
Parmesan cheese
Caramelize the onions in butter and olive oil. Go slow, it's worth it! Remove the onions and use the same pan to brown the garlic. Sprinkle with salt and add in zucchini and mushrooms, using more oil or butter as needed. When zucchini is browned, toss in the herbs and salt and pepper to taste. Melt a little Parmesan over the whole thing and serve hot with the onions piled on top.
Yum!
I discovered dried mushrooms at the Casas Pedro a few shopping trips back, and I came home with two bags full. A little dousing and soaking in hot water and they're fat, juicy and ready for use in stews, egg dishes, etc.
Tonight, we're having steaks, and the vegetable in the fridge that looked the saddest was a lonely zucchini. Sliced into half-moons and paired with some mushrooms, this makes a great side dish or vegetarian main.
Recipe:
1 onion, thinly sliced
1 zucchini, in rounds
a handful of fresh mushrooms, or dried and rehydrated
2 cloves of garlic, smashed/chopped
fresh rosemary or other herbs
olive oil/butter
salt and pepper
Parmesan cheese
Caramelize the onions in butter and olive oil. Go slow, it's worth it! Remove the onions and use the same pan to brown the garlic. Sprinkle with salt and add in zucchini and mushrooms, using more oil or butter as needed. When zucchini is browned, toss in the herbs and salt and pepper to taste. Melt a little Parmesan over the whole thing and serve hot with the onions piled on top.
Friday, September 16, 2011
Demystifying Batata Baroa
The batata baroa scared me for a long time. I saw it in the supermarket, didn't have a place for it in my cooking lexicon, and promptly stayed away.
Foolish me.
Lest you make the same mistake, read on.
To my American palate, this twisty root vegetable tastes like butter, roasted nuts and the creamiest potato I've ever encountered. They seem to get bad spots quickly, but I just scrub them well under running water until I reach hard flesh again before cutting and tossing into a pot. No need to peel unless you insist; the wrinkles make peeling difficult anyhow.
Try these as described below, in a twist on mashed potatoes, or puree with chicken stock (and shredded cooked meat, if you'd like) for a hearty soup. It's almost sinful if you pair mashed batata baroa and steak, in my opinion...which is why CT Boucherie is so popular, I suppose!
Batata Baroa Mashed Potato Casserole
3 large potatoes, cleaned and chopped into smallish chunks
2 medium batata baroa, similar sized pieces
chives and parsley, chopped
salt
butter
cream cheese
milk
Put potatoes in a stock pot with enough water to cover, toss in a couple teaspoonfuls of salt and allow to come to a boil. When both kinds of veggies are soft, remove from heat, drain and return to the pot. Mash with a nice knob of butter (1 T minimum, people!) until the desired consistency, then add 1/2 to 1 container of cream cheese and 2-4 tablespoons of milk. Stir to mix, then taste for salt and add if needed, sprinkle with herbs. Pour into a dish and bake in the oven for a crunchy top (or to reheat), but it can be served as is if you can't wait. Extra calories and delectableness can be added with a handful of cheese sprinkled over top...
Foolish me.
Lest you make the same mistake, read on.
To my American palate, this twisty root vegetable tastes like butter, roasted nuts and the creamiest potato I've ever encountered. They seem to get bad spots quickly, but I just scrub them well under running water until I reach hard flesh again before cutting and tossing into a pot. No need to peel unless you insist; the wrinkles make peeling difficult anyhow.
Try these as described below, in a twist on mashed potatoes, or puree with chicken stock (and shredded cooked meat, if you'd like) for a hearty soup. It's almost sinful if you pair mashed batata baroa and steak, in my opinion...which is why CT Boucherie is so popular, I suppose!
Batata Baroa Mashed Potato Casserole
3 large potatoes, cleaned and chopped into smallish chunks
2 medium batata baroa, similar sized pieces
chives and parsley, chopped
salt
butter
cream cheese
milk
Put potatoes in a stock pot with enough water to cover, toss in a couple teaspoonfuls of salt and allow to come to a boil. When both kinds of veggies are soft, remove from heat, drain and return to the pot. Mash with a nice knob of butter (1 T minimum, people!) until the desired consistency, then add 1/2 to 1 container of cream cheese and 2-4 tablespoons of milk. Stir to mix, then taste for salt and add if needed, sprinkle with herbs. Pour into a dish and bake in the oven for a crunchy top (or to reheat), but it can be served as is if you can't wait. Extra calories and delectableness can be added with a handful of cheese sprinkled over top...
Sunday, August 21, 2011
Bestest Chocolate Chip Cookies
I can't believe I haven't posted this recipe yet. My Brazilian friends are always asking for it and I have it nearly memorized in both languages!
The key to this cookie is two-fold. Rest and salt.
You CANNOT get good results if you skimp on either of these.
The cookie dough needs to rest at least overnight. Forget the salt and your husband will sigh a little, in the bad way. Just don't worry about hypertension. These are cookies. They're bad for you to begin with, so just give in to the occasional indulgence!
140 grams butter, softened
1 cup + 2 T packed brown sugar
1 egg at room temperature
1 t vanilla
2 cups flour
1/2 t baking soda
3/4 t baking powder
3/4 t sea salt
10 oz chocolate in chunks or discs or chips
Cream butter and sugar, add egg and vanilla. Mix dry ingredients and add to the butter mixture. Stir in the chocolate (and nuts, if desired). Cover dough with plastic wrap and place in refrigerator overnight. Bring back to room temperature, form into balls and sprinkle with coarse sea salt or fleur de sel. Bake on an ungreased cookie sheet until just browned on the bottom and still a little soft on top, about 8-10 minutes in a 350 degree oven. Pull off and place on racks to cool.
Rocky Road Ice Cream
Rocky Road Ice Cream:
-1 carton ice cream (chocolate; we used Nestle Alpino but really, the most expensive dark chocolate you can afford would be ideal. Unless you can make your own. The fluffy, super-sweet stuff is a bust!)
-1/2 package peanuts, salted and roasted (found in the beans aisle)
-1 batch chocolate sauce (see below)
-mini marshmallows
Roast your peanuts by shaking them onto a cookie sheet, spraying lightly with olive oil, sprinkling with salt and stick in oven until lightly browned. (Or buy pre-roasted!) Let cool.
Prepare your chocolate sauce. Let cool.
Allow ice cream to get somewhat soft. Then, in an empty ice cream tub, layer in this order:
ice cream, chocolate sauce, peanuts, marshmallows, ice cream.
Press down with a spoon to pack the layers together, then freeze.
AMISH COCOLATE FUDGE SAUCE, via Mom Bugigangas
30 grams chocolate chips or chocolate meio amargo
2 T SALTED butter
1 cup cofectioner's sugar (açucar de confeiteiro or impalpável)
1/4 cup + 1 T evaporated milk (make your own by using powdered milk and water; should have a thick consistency)
1/4 t vanilla
In a double boiler, melt chocolate and butter over simmering water. Add sugar and milk, alternately, blending with a whisk. Cook, uncovered, for about 15 minutes, whisking often. It will become thick. Remove from heat, transfer to a mixer bowl, and beat for 5 minutes (or throw in a blender). DO NOT OMIT THIS STEP. Stir in vanilla and salt.
Serve immediately or refrigerate/freeze. To reheat, place jar in a pan of simmering water or back into a double boiler.
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