Category: MISC

Cooking Secrets & tips

http://www.thursday-13.com/
Thank you Janet and Megan for resurrecting it!

  1. Buttermilk ~ Need it for a recipe and don’t have any? Just add 1 tablespoon of lemon juice to 1 cup of milk and you have instant buttermilk.
  2. Mushrooms ~ Need them finely sliced? Put them in the freezer for 5 minutes before slicing to firm them up, making it easier to get an even thin slice.
  3. Stubborn Cork? ~ Wrap the neck of the bottle with a hot towel. This will expand the glass, but not the cork, making it easier to pull the cork out in one move.
  4. Puddle Free Cheesecake ~ Before adding the warm topping, freeze the cheesecake for an hour before. Doing this will make the warm sauce stop about 1/2 way down as it encounters the cold surface.
  5. Over baked bread ~ poke a few holes in the top with a skewer and drizzle honey, apple juice or maple syrup over the holes. Let sit for an hour or so before slicing.
  6. Defatting ~ Do you want to get the unwanted fat off the top of your soup or stew? Place a couple of ice cubes in a slotted spoon and skim the top. The ice cubes will attract the fat like a magnet. OR you can use a slice of white bread and float it on top. It too works like a magnet to attract the grease and fat.
  7. Chewy cookies ~ More is better! Add a couple extra tablespoons of butter more than the recipe calls for to make chewy cookies.
  8. Non-soggy pie crust ~ To keep your pie crust crisper (especially when transporting it to a potluck or such), paint a thin layer of melted chocolate on the cooked and cooled pie crust. Allow the chocolate to col and then add your fillings.
  9. Lemon Wedges ~ To keep lemon wedges from squirting everywhere, slit each slice in three places to break down the membrane so the juice won’t squirt out so forcefully. Plus you get all the juice from each slice.
  10. Sweeter Cake Pan Coating ~ After greasing your cake pan use sugar instead of flour for a sweeter coating that’s sticks better and clumps less.
  11. Pasta Filler ~ Use a ziploc bag to first mix your pasta filler and then snip the end off to make a pastry bag to fill manicotti or jumbo shells.
  12. Perfect slicer ~ If your freeze strawberries or mushrooms for a few minutes before slicing and then use an egg slicer you’ll have perfect slices every time.
  13. Easy Cake Cutting ~ For smooth and even pieces with no clumping, dip your cutting knife in a tall glass of hot water before each slice.

final blog signature. ♥

A chuckle for today…


A couple in their nineties are both having problems remembering things. During a checkup, the doctor tells them that they’re physically okay, but they might want to start writing things down to help them remember.

Later that night, while watching TV, the old man gets up from his chair. ‘Want anything while I’m in the kitchen?’ he asks.

‘Will you get me a bowl of ice cream?’

‘Sure.’

‘Don’t you think you should write it down so you can remember it?’ she asks.

‘No, I can remember it.’

‘Well, I’d like some strawberries on top, too. Maybe you should write it down, so as not to forget it?’

He says, ‘I can remember that. You want a bowl of ice cream with strawberries on top.’

‘I’d also like some whipped cream. I’m certain you’ll forget that, write it down?’ she asks.

Irritated, he says, ‘I don’t need to write it down, I can remember it! Ice cream with strawberries and whipped cream – I got it, for goodness sake!’

Then he toddles into the kitchen. After about 20 minutes, The old man returns from the kitchen and hands his wife a plate of bacon and eggs.. She stares at the plate for a moment.

‘Where’s my toast ?’

final blog signature. ♥

Thought for today

This is such a sweet thought to start the summer break with.

I wrote your name on a piece of paper, but by accident I threw it away.
I wrote your name on my hand, but it washed away.
I wrote your name in the sand, but the waves whispered it away.
I wrote your name in my heart, and forever it will stay.
final blog signature. ♥

Apple Struedel ~ Daring Bakers

The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.

I was really excited to see this challenge. I’d been reading about this wonderful German apple streudel in the Jennifer Chiaverini Elm Creek Series and this sounded so much like the same thing. I wasn’t disappointed.

APPLE STRUEDEL from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers

2 tablespoons (30 ml) golden rum
3 tablespoons (45 ml) raisins
1/4 teaspoon ground cinnamon – I used 1/2 teaspoon
1/3 cup plus 1 tablespoon (80 g) sugar
1/2 cup (1 stick / 115 g) unsalted butter, melted, divided
1 1/2 cups (350 ml) fresh bread crumbs
strudel dough (recipe below)
1/2 cup (120 ml, about 60 g) coarsely chopped walnuts
2 pounds (900 g) tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking) – I used a combo of apples, blackberries, strawberries and kiwi, basically what I had on hand and because I have been craving an apple blackberry cobbler that I used to be able to get at the Sea Chest, one of our most favorite restaurants.*

1. Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in another bowl.

2. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.

3. Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs. Spread the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip. Mix the apples with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts.

4. Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.

5. Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.

Strudel dough
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers

1 1/3 cups (200 g) unbleached flour
1/8 teaspoon salt
7 tablespoons (105 ml) water, plus more if needed
2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar

1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.
Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.

2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally. Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).

3. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). I love my butcher block for this reason. Cover your working area with table cloth (flour sack cloths work great), dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can. Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.

4. The dough will become too large to hold. I divided the dough in half and made 2 separate streudels. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it’s about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.

TIPS

  • Ingredients are cheap so we would recommend making a double batch of the dough, that way you can practice the pulling and stretching of the dough with the first batch and if it doesn’t come out like it should you can use the second batch to give it another try.
  • The tablecloth can be cotton or polyester, but I prefer flour sack towels.
  • Before pulling and stretching the dough, remove your jewelry from hands and wrists, and wear short-sleeves.
  • To make it easier to pull the dough, you can use your hip to secure the dough against the edge of the table.
  • Few small holes in the dough is not a problem as the dough will be rolled, making (most of) the holes invisible.
final blog signature. ♥

My Wish List

Over at Williams Sonoma I found these fun things for this week. This 12 inch All Clad Stainless Steel Saute’/Simmer Pan, this 3 quart 3 piece All Clad Stainless Steel 3 Piece Steamer Set and this fantastic AeroGarden indoor garden are all on my must covet list.

And just for fun if I won the lotto, I would love this cappuccino Maker from Ascaso. I really love cappuccino!!
final blog signature. ♥

Rubs and more Rubs

It’s BBQ time, so it’s rub time.

What is the best rub? It’s the rub you like best. Rubs are all about personal choice and the flavors you love the most. More often than not the rub you like best is the one you make yourself. So where do you start? Remember that a rub is not only a mixture of spices and herbs, it is a mixture of flavors. A good rub will have a balanced flavor that adds to meats, but doesn’t over power them. Generally a dry rub start out with a just a few basic ingredients.

How much to make? First of all you want to decide how much to make. I like to make just a few portions at a time so the y don’t lose their flavor while they are stored. I save old spice bottles to hold my rub and put a label on the side with the recipe. I also record the date I made it. This way I know exactly what I am using and how long it’s been sitting around.

The Basics: You want to start your rub with the basic flavors: salt, sweet, sour, and bitter. To start with salt and sweet, literally start with sugar and salt. If you choose plain salt and plain sugar you will get a very basic base with which to start. The choice is yours though. Many people like to use brown sugar or if you are making a wet rub then you can use honey, maple syrup or molasses. These add a different flavor to your rub that can really enhance the taste. As for salt, I like sea salt or kosher salt. You can also use flavored salts like garlic, onion, celery or seasoning salts. By simply combining something like brown sugar and garlic salt will give you a pretty decent rub. Start out with equal portions of each and you are ready to build your rub.

Flavor Builders: The brown sugar and garlic salt make a great basic rub. From here you build on the flavor and the color that will make the rub something that adds to the meat you use it on. As an example for proportions you are using one cup each of sugar and salt. Now add 1/2 cup of paprika. Paprika is great for color but also for its mild flavor.

Mild or Hot? From here you can start building on the flavor of the rub you want to make. If you want a rub with some heat you need to think about adding pepper. Depending on of the pepper you add you can go with anything from a teaspoon or two. to a 1/2 cup 1 teaspoon adds a touch of heat whereas 1 tablespoon lights your fire. You can also choose a variety of chili powders, crushed red pepper flakes or any other dried and ground pepper.

Seasoning? To finish off your rub try adding some herbs. I find it better to be conservative with the herbs. Also start with small batches until you find a flavor you’re truly in love with.

Try your rubs out on different meats to see what you like and what you don’t.

So I thought I would share a few of my favorite rubs with you. I apply rubs evenly and firmly. I also use a mortar and pestle to grind them even finer.

Most recipes say to refrigerate for 30-90 minutes, but I like to refrigerate at least overnight before cooking, usually 24-48 hours. I’ve found this makes a melt in your mouth steak or a flavor all the way through piece of chicken.

PORK RIB RUB
1/2 cup light brown sugar
1/4 cup Hungarian paprika
1 tablespoon black pepper
1 tablespoon sea salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper

BRISKET/ROAST RUB
1/2 cup paprika
1/3 cup brown sugar
1 teaspoon sea salt
3 tablespoons garlic powder
3 tablespoons onion powder
2 tablespoons oregano

  • Combine all ingredients and mix well.

STEAK RUB
1/2 cup paprika
3 tablespoons cayenne pepper
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons sea salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme

  • Combine all ingredients and mix well.

CHICKEN RUB
1 teaspoon ground black pepper
1 tablespoon ground white pepper
1 tablespoon fine sugar
1 tablespoon brown sugar
2 teaspoon cayenne pepper
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon ground oregano
4 tablespoon sweet paprika
1 tablespoon celery salt
1 tablespoon sea salt

COWBOY STEAK RUB
6 tablespoons sea salt
2 tablespoons Worcestershire black pepper
4 tablespoons ground coffee
1/4 cup light brown sugar
6 tablespoons garlic powder
3 tablespoons onion powder

  • Combine all ingredients and mix well.

GARLIC LOVER RUB
6 cloves minced garlic
1 tablespoon garlic powder
2 tablespoons sea salt
2 tablespoons basil

  • Combine all ingredients and mix well.

final blog signature. ♥

Menu Planning


Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

DATE BREAKFAST LUNCH DINNER
MONDAY

5/25

 CEREAL SANDWICHES Recipe Experiment Night
TUESDAY 5/26

 TOAST LEFTOVERS Sloppy Joes
WEDNESDAY 5/27 YOGURT SOUP Tuna Noodle Bake
THURSDAY 5/28 FRUIT CHEESE & FRUIT Michelle’s Cashew Fettucini Alfredo
FRIDAY 5/29

 OATMEAL C.O.R.N.

Ortega Chile Bake
SATURDAY 5/30 S.O.S. or S*$# on a Shingle PICNIC Sausage Lasagna
SUNDAY 5/31
 Quiche Lorraine Tuna Salad Stuffed Shells

final blog signature. ♥

How to Observe Memorial Day

Memorial Day is about honoring the countless individual acts of bravery and sacrifice. This holiday is also about honoring the brave men and women who make it home. That means keeping our promises to America’s veterans. This Memorial Day, we remember all the Americans who gave their lives in defense of America. They died so that we may be free – and we are forever in their debt. Too many people have lost sight of the meaning of this holiday. If you visit How to Observe Memorial Day you can read the whole article, but here is an excerpt that lists the highlights.

“…gather around their sacred remains and garland the passionless mounds above them with choicest flowers of springtime….let us in this solemn presence renew our pledges to aid and assist those whom they have left among us as sacred charges upon the Nation’s gratitude,–the soldier’s and sailor’s widow and orphan.”

~~General John Logan, General Order No. 11, 5 May 1868

“The “Memorial” in Memorial Day has been ignored by too many of us who are beneficiaries of those who have given the ultimate sacrifice. Often we do not observe the day as it should be, a day where we actively remember our ancestors, our family members, our loved ones, our neighbors, and our friends who have given the ultimate sacrifice:

  • by visiting cemeteries and placing flags or flowers on the graves of our fallen heroes.

  • by visiting memorials.

  • by flying the U.S. Flag at half-staff until noon.

  • by flying the ‘POW/MIA Flag’ as well (Section 1082 of the 1998 Defense Authorization Act).

  • by participating in a “National Moment of Remembrance“: at 3 p.m. to pause and think upon the true meaning of the day, and for Taps to be played.

  • by renewing a pledge to aid the widows, widowers, and orphans of our fallen dead, and to aid the disabled veterans.”

Memorial Day is a United States federal holiday observed on the last Monday of May (May 25 in 2009). Formerly known as Decoration Day, it commemorates U.S. men and women who died while in the military service. First enacted to honor Union soldiers of the American Civil War (it is celebrated near the day of reunification after the civil war), it was expanded after World War I to include American casualties of any war or military action.
final blog signature. ♥

CHICKEN POSOLE

CHICKEN POSOLE*
1 can hominy, drained and chopped small
2 cans Rotel original tomatoes
10 ounce can Ortega green enchilada sauce
2 large carrots, peeled and diced
1 large Vidalia onion, diced
3 teaspoons minced garlic, jar
2 teaspoons cumin
1 teaspoon sea salt
1 teaspoon white pepper
1 1/2 pounds boneless, skinless chicken**
The recipe made with these ingredients makes a fairly thick stew. To make it as a soup add 2-3 cups of chicken broth.

  • Combine the hominy, tomatoes, enchilada sauce, carrots, onion and cumin in a stockpot over a very low heat and mix well. A crock pot works well too!
  • Add chicken.
  • Cover and cook on high 3+ hours until the chicken is cooked through and vegetables are tender.
  • Remove chicken and shred.
  • Stir chicken back into soup.
  • Serve with fresh chopped cilamtro, lime wedges, tortilla chips, warm flour tortillas or fresh chile corn bread.
*POZOLE ~ Pozolepene (from Spanish pozole, from Nahuatl potzolli; variant spellings: posole, pozolé, pozolli) is a traditional pre-Columbian soup or stew from Mexico and New Mexico. It is made from hominy, with pork (or other meat), chili pepper, and other seasonings and garnish, such as cabbage, lettuce, oregano, cilantro, radish, avocado, lime juice, etc. There are a number of variations on pozole, including blanco (white or clear), verde (green), rojo (red), de frijol (with beans), and elopozole (sweet corn, squash, and chicken or pork meat).

**I like to substitute the shredded chicken pieces I have frozen from when I buy rotisserie chickens 2 for 1 at my local store and portion them for quick meals. That way I can make this recipe quickly on a week night too.

If you like to play along, please add this button, link to this post with your recipe and sign Mr. Linky. Be sure to include your recipe in parenthesis following your name. Thanks and have fun. Don’t forget to leave a comment and visit everyone.

What is this all about? Go here for all the details.

final blog signature. ♥

Firday Fill-Ins

I’m running a bit behind as I play catch-up, but better late than never.
1. Moving is on the horizon.

2. There’s no such thing as free.

3. My best quality is my positive attitude.

4. God is in the details.

5. In nearly 10 years, life as we know it has changed drastically.

6. 48 hour days is what I need right now!

7. And as for the weekend, tonight I caught up on some dvr shows, tomorrow my plans include some rummage sales and painting and Sunday, I want to do some packing!

final blog signature. ♥