Okay, so last night I was sitting in bed, munching on a bedtime cookie (yeah, like you’ve never done that . . . .)
And while enjoying the chewy little devil, I started thinking about the texture and why it was nice and chewy, instead of brittle and crunchy. (I think about stuff like this a lot, I don’t know why . . .).
So, I decided to spend some time studying the chemistry of cookies to see if I could unearth the answer to that question. Turns out it can be based on a number of variables, so I thought I would collect them and write them down.
Obviously, the ingredients are the primary factor. So, lets take a look at them individually.
First, we’ll talk about flour. The majority of cookie recipes use all-purpose or pastry flour. But bread flour, which has a high protein content, and cake flour, which is high in starch, both produce cookies that tend to keep their shape and not flatten out or “spread” in the baking process. This is because of the gluten in the bread flour and the absorbant starch in the cake flour, which act to produce a similar results.
Next, we’ll add fat. Fat has an important role in the spread of a cookie. All things being equal, the more fat you use, the flatter and crispier your cookie will be. Using less fat results in cookies that are puffier, or “cake-like”. The majority of cookies are made with either butter, margarine or shortening. Whipped spreads should not be used for baking. (I know, they’re “healthier”, but they are primarily whipped water, will reduce to nothing in the baking process and end up tasting like crap. If you have to sit and worry about every morsel of butter that goes into your system, you have bigger issues than butter and you shouldn’t be baking cookies anyway.)
Of the three, shortening and margarine tend to be more temperature stable, and will help cookies keep their original unbaked shapes. Butter melts at right about 99 degrees fahrenheit –which is a much lower temperature than the melting point of other solid fats--resulting in a “melt-in-your-mouth” burst of flavor (because that just happens to be your own body temperature, give or take a few tenths of a degree).
But, cookies made with butter tend to spread out. Since butter is an essential ingredient for some cookies, such as shortbreads, if they are not holding their shape, you should lower the amount of butter in the recipe. You can also get the same result by lowering the, amount of sugar, or baking soda in the recipe.
Then there are baking powder and baking soda to consider. Baking powder and baking soda are used as levening agents in cookies. (You can also use stiffly beaten egg whites in some delicate cookies, but you have to blend it in gently so you don’t ’break” the foam.) Baking soda is actually bicarbonate of soda. Baking powder is a combination of bicarbonate of soda and cream of tartar. Why? Because Cream of tartar is acidic and sometimes you want your dough to be acidic. Baking soda neutralizes the acidity of the dough, which is what allows the cookies to brown in the oven. When you use baking powder, it does not reduce the acidity in the dough. So the cookies will turn out to be puffier and they will not brown as much.
Okay, now we’ll add the sugar. Sugar liquefies during the baking process. But the type you use will alter the product coming out of the oven. White sugar makes a crisper cookie than brown sugar or honey. Cookies made from brown sugar will absorb moisture after baking, helping to ensure that they stay chewy. Most chocolate chip cookie recipes contain both brown and white sugars. If you lower the amount of sugar called for in a cookie recipe, the final baked cookie will be puffier than its high-sugar counterpart.
You add eggs (or other liquids) to the cookie dough to act as an agent to bind the dry ingredients.. Liquids can either cause cookies to puff up or spread. If you use egg , you end up with a puffy, cake-like texture. If you use a tablespoon or two of water or other liquid instead of egg, it helps the cookies spread into flatter and crisper rounds. If you use only egg yolks to bind the dough, you end up with a rich tasting cookie with a generally crisper texture. If you use only egg whites, you end up with a cookie that is dry and cakey. You can alter this by adding extra sugar, but it ends up being a really sweet cookie, like a macaroon.
You can also alter your finished product by the mechanical processes you use.
Mixing
Mixing is important to the finished product. Some recipes call for you to cream the fat and sugars together until light-colored and fluffy. Other cookies call for almost a sandy texture, which you accomplish by cutting the fat into the flour. If you over-mix, you will add too much air into the dough. When that goes away in the baking process you end up with a big, flat cookie. The best route is to follow the recipe instructions. Or if you’re winging it, like I do, make sure that once you get all your dry and wet ingredients together, mix until just combined.
Temperature
Unless the recipe says differently, ingredients should be at room temperature before mixing. However, once its mixed, cookie dough can be chilled before baking so it holds its shape better. Rolled and cut-out cookies should be refrigerated before baking for sharper, clearer edges. Drop cookies, such as chocolate chip or oatmeal cookies, can be at room temperature before baking; the spoonfuls of dough will spread and flatten out to the desired result.
Equipment and Baking
Different baking sheets and ovens produce different results. Thin baking sheets convey to much heat and the cookie bottoms will brown too fast. Special insulated baking sheets allow air movement and help cookies bake much more evenly. Jellyroll pans (semi-thick rimmed baking sheets) are a really good baking tool. No matter which type you use. You have the choice of greasing the baking surface, using parchment paper or a nonstick pan liner. Each of these last two choices makes cookie removal and clean-up really easy.
Baking Temperature
Follow the recipe guidelines for baking temps. But cookies are usually baked in at a medium temperature of 350 degrees F. And only for eight to twelve minutes, depending on the size of the cookie. Then if you wish to enjoy chewy cookies, allow them to cool on the pan for three to five before transferring to a cooling rack. For crispier cookies, let them cool for only one minute on the baking sheet before transferring to a wire rack.
Hope this helps you understand more about cookie science. Now, go make some cookies.
June 5, 2010
May 15, 2010
Baked Beans Midwestern Style
There are two kinds of people in the world, at least when it comes to baked beans. You either like them Boston style, or you like them “saucy.” There are, I suppose, people who are somewhere in between. To them I say, grow a set and make up your mind! It like the 11% of people surveyed leaving a movie theater. 62% of them liked the movie they just paid $11.00 to see. 27% didn’t like it and 11% are “undecided.” Whatever. If you're an 11%'er, next time, tell them the movie sucked, the direction was poor and the actors seemed to be on drugs. Big secret? They really don't care. Police Academy III was proof of this.
But, anyway, if you grew up in the Midwest, chances are, you might just be a saucy bean fan. Van Camps, with its one elusive chunk of thick cut bacon per can. Another more current favorite is Bush’s. Brown sugar makes it tastier than the tomato sauce based Van Camps, but there is still the one chunk of bacon per can. Boston style is just too dry for my tastes. I’m a loutish pagan, what can I say?
But if you’re in my camp then you might want to try your hand at making your own version of the saucy beans. You don’t have to copy this recipe slavishly. Branch out, experiment! All this does is give you a really yummy place to start.
Soak one pound of northern beans in 8 cups of cold water, overnight. Yes, this is one of “those recipes” but there is some fun stuff to do today.
Chop four to six slices of thick cut bacon into nibbles. What’s a nibble? How the hell should I know? I once stuffed a whole brownie in my mouth with a slice of sharp cheddar cheese in the middle. Yes, I know, if it wasn’t for the neighborhood bullies I had to run from constantly as a kid, I would have weighed 260 lbs at my high school graduation. Point is, a nibble is whatever you want it to be. You’re cookin’ this.
While that is cooking (to tenderr, not to crispy) in your pot, add two thick slices of sweet onion, chopped fine. I use a slam chopper. No more tears, just like my shampoo. Add a teaspoon of minced garlic, a teaspoon of your favorite mustard (I used sweet Bavarian) a tablespoon of Apple Cider vinegar (Balsamic also works), a tablespoon of Worcestershire Sauce (I hope you’re stirring this over low heat), 1/4 teaspoon of Turmeric (I don’t know why, maybe just to make people think you’re really good at this), 1/4 cup of packed brown sugar and a 1/4 teaspoon of liquid smoke. A buddy of mine adds two joints of finely chopped southern leaf to this, but hey, you're eating baked beans here. Do you really want to end up with the munchies after you've had the beans?
Keep stirring occasionally over low heat for a few minutes. Now, while you are pouring yourself two fingers of brown liquor over ice, (the mark of a true food wrangler) add a tablespoon of brown liquor to your sauce. No, not brandy. If you drink brandy, you’re probably not into baked beans anyway. I used 16 year old Bushmills Single Malt Irish Whiskey. (Look, bite me, okay? My wife gets it for me because she thinks I’m the cat’s ass, for some reason, but then,she's incredibly kind). I would have used Jack Daniels, but I’m out right now.
Now let that simmer, covered, for about 5-10 minutes after adding half a cup of water. By the way, if you don’t drink your tap water because of a heavy mineral taste, don’‘t use it in your cooking as if it doesn’t matter. It does.
Take the sauce off the heat, let it cool and refrigerate over night. Tomorrow, about half an hour before bean time, you will drain and rinse the beans, add them to the sauce with a half stick of butter (oh, wait, I forgot, you still think you’re gonna get out of here alive, don’cha, you poor deluded bugger? Wrong!! Go for it, live a little!!) and stir over low heat until the sauce and beans are throughly mixed. No more than 15 minutes.
Serve the beans with whatever (I did them with pulled pork on fresh homemade bread, layered over coleslaw with a slice of pineapple on top - a tip from Boo's cousin, Kevin. Yeahhhh, Kevin!!). Okay, that’s a starting point. Now go do better and report back (I know you can).
But, anyway, if you grew up in the Midwest, chances are, you might just be a saucy bean fan. Van Camps, with its one elusive chunk of thick cut bacon per can. Another more current favorite is Bush’s. Brown sugar makes it tastier than the tomato sauce based Van Camps, but there is still the one chunk of bacon per can. Boston style is just too dry for my tastes. I’m a loutish pagan, what can I say?
But if you’re in my camp then you might want to try your hand at making your own version of the saucy beans. You don’t have to copy this recipe slavishly. Branch out, experiment! All this does is give you a really yummy place to start.
Soak one pound of northern beans in 8 cups of cold water, overnight. Yes, this is one of “those recipes” but there is some fun stuff to do today.
Chop four to six slices of thick cut bacon into nibbles. What’s a nibble? How the hell should I know? I once stuffed a whole brownie in my mouth with a slice of sharp cheddar cheese in the middle. Yes, I know, if it wasn’t for the neighborhood bullies I had to run from constantly as a kid, I would have weighed 260 lbs at my high school graduation. Point is, a nibble is whatever you want it to be. You’re cookin’ this.
While that is cooking (to tenderr, not to crispy) in your pot, add two thick slices of sweet onion, chopped fine. I use a slam chopper. No more tears, just like my shampoo. Add a teaspoon of minced garlic, a teaspoon of your favorite mustard (I used sweet Bavarian) a tablespoon of Apple Cider vinegar (Balsamic also works), a tablespoon of Worcestershire Sauce (I hope you’re stirring this over low heat), 1/4 teaspoon of Turmeric (I don’t know why, maybe just to make people think you’re really good at this), 1/4 cup of packed brown sugar and a 1/4 teaspoon of liquid smoke. A buddy of mine adds two joints of finely chopped southern leaf to this, but hey, you're eating baked beans here. Do you really want to end up with the munchies after you've had the beans?
Keep stirring occasionally over low heat for a few minutes. Now, while you are pouring yourself two fingers of brown liquor over ice, (the mark of a true food wrangler) add a tablespoon of brown liquor to your sauce. No, not brandy. If you drink brandy, you’re probably not into baked beans anyway. I used 16 year old Bushmills Single Malt Irish Whiskey. (Look, bite me, okay? My wife gets it for me because she thinks I’m the cat’s ass, for some reason, but then,she's incredibly kind). I would have used Jack Daniels, but I’m out right now.
Now let that simmer, covered, for about 5-10 minutes after adding half a cup of water. By the way, if you don’t drink your tap water because of a heavy mineral taste, don’‘t use it in your cooking as if it doesn’t matter. It does.
Take the sauce off the heat, let it cool and refrigerate over night. Tomorrow, about half an hour before bean time, you will drain and rinse the beans, add them to the sauce with a half stick of butter (oh, wait, I forgot, you still think you’re gonna get out of here alive, don’cha, you poor deluded bugger? Wrong!! Go for it, live a little!!) and stir over low heat until the sauce and beans are throughly mixed. No more than 15 minutes.
Serve the beans with whatever (I did them with pulled pork on fresh homemade bread, layered over coleslaw with a slice of pineapple on top - a tip from Boo's cousin, Kevin. Yeahhhh, Kevin!!). Okay, that’s a starting point. Now go do better and report back (I know you can).
May 5, 2010
Venison Pot Pie
“There’s no way in hell that you’re gonna get me to eat venison”, my buddy Jim declared. Knowing what he is missing by taking such a stand, I decided to see if I could find a recipe that would turn his world around and change his mind. This may very well be the one.
Start with venison steak. Well, actually, you’re going to want to start with the pastry crust, but this is my recipe, so I’ll cover that later.*** Now back to the venison pie filling. Use three small venison steaks, about a pound of uncooked venison. Cut the venison into bite-sized cubes. Pour some herb infused olive oil into a skillet. Seasoned cast iron is best providing more uniform heat and no hot spots. Saute medium to finely chopped onion and minced garlic over medium heat, taking care not to burn the garlic. Once the onion becomes translucent, add the venison, keeping the heat low enough to brown without burning. Add salt and pepper to taste, or don’t, its your pie.
You can also add chopped mushrooms if you wish. I didn’t, but only because Boo isn’t crazy about them. But I think they add a lot of flavor to a dish like this. As the venison slowly browns, add a sprinkle or two of caraway seed and some seedless red grapes. I used a dozen, you decide. But crush them to expose the inner flesh and toss ‘em in, skins and all. This is going to add a really nice slightly tart character when blended with the caraway essence and tawny port wine.
After five minutes, add an ounce and a half of tawny port wine and simmer uncovered for about seven minutes, to allow the alcohol to boil off. Now you have options. You can add water and then later thicken your sauce, or you can add a pre-mixed canned gravy. I used turkey gravy, but chicken will work as well.
Then once that is well mixed into your now nicely browned and seasoned venison, you can add whatever vegetables you intend to use in your pie mix. I used a frozen mixed vegetable, but if you do that, be sure you thaw the vegetables before adding them in. About now would be a good time to preheat your oven to 425 f.
If you feel that you want a thicker sauce, after incorporating the vegetables, you will pick up some water there, you can thicken it with some cornstarch dissolved in cold water. Stir, as it boils lightly, until the sauce has reached the consistency that you want.
*** Now, let’s think about the pastry crust. If you are going to use a single crust, then this recipe will work well. One and a quarter cups of flour, mixed with a quarter teaspoon of salt, and then blended in a food processor with a stick of cold, hard butter, chopped into small chunks until it resembles meal. Then add up to a quarter cup of ice cold water. Continue to blend until it rolls into a ball. Remove and roll out into a rough circle between two floured sheets of waxed paper. Refrigerate until you need it, which, by the way is now.
Pour your pie mix into a deep walled pie dish. Cover the mix with the pastry, trimming of the excess and doing a two finger pinch around the rim to seal the pastry. Into the oven it goes, for fifteen minutes, then reduce the heat to 350 f for another thirty minutes. You’re gonna like this a lot, but just a hint. Pot pies always taste better on day two after the flavors have melded. So don’‘t be afraid to refrigerate and savor it as a left over, later.
Start with venison steak. Well, actually, you’re going to want to start with the pastry crust, but this is my recipe, so I’ll cover that later.*** Now back to the venison pie filling. Use three small venison steaks, about a pound of uncooked venison. Cut the venison into bite-sized cubes. Pour some herb infused olive oil into a skillet. Seasoned cast iron is best providing more uniform heat and no hot spots. Saute medium to finely chopped onion and minced garlic over medium heat, taking care not to burn the garlic. Once the onion becomes translucent, add the venison, keeping the heat low enough to brown without burning. Add salt and pepper to taste, or don’t, its your pie.
You can also add chopped mushrooms if you wish. I didn’t, but only because Boo isn’t crazy about them. But I think they add a lot of flavor to a dish like this. As the venison slowly browns, add a sprinkle or two of caraway seed and some seedless red grapes. I used a dozen, you decide. But crush them to expose the inner flesh and toss ‘em in, skins and all. This is going to add a really nice slightly tart character when blended with the caraway essence and tawny port wine.
After five minutes, add an ounce and a half of tawny port wine and simmer uncovered for about seven minutes, to allow the alcohol to boil off. Now you have options. You can add water and then later thicken your sauce, or you can add a pre-mixed canned gravy. I used turkey gravy, but chicken will work as well.
Then once that is well mixed into your now nicely browned and seasoned venison, you can add whatever vegetables you intend to use in your pie mix. I used a frozen mixed vegetable, but if you do that, be sure you thaw the vegetables before adding them in. About now would be a good time to preheat your oven to 425 f.
If you feel that you want a thicker sauce, after incorporating the vegetables, you will pick up some water there, you can thicken it with some cornstarch dissolved in cold water. Stir, as it boils lightly, until the sauce has reached the consistency that you want.
*** Now, let’s think about the pastry crust. If you are going to use a single crust, then this recipe will work well. One and a quarter cups of flour, mixed with a quarter teaspoon of salt, and then blended in a food processor with a stick of cold, hard butter, chopped into small chunks until it resembles meal. Then add up to a quarter cup of ice cold water. Continue to blend until it rolls into a ball. Remove and roll out into a rough circle between two floured sheets of waxed paper. Refrigerate until you need it, which, by the way is now.
Pour your pie mix into a deep walled pie dish. Cover the mix with the pastry, trimming of the excess and doing a two finger pinch around the rim to seal the pastry. Into the oven it goes, for fifteen minutes, then reduce the heat to 350 f for another thirty minutes. You’re gonna like this a lot, but just a hint. Pot pies always taste better on day two after the flavors have melded. So don’‘t be afraid to refrigerate and savor it as a left over, later.
February 6, 2010
Foccacia by any Other Name
Boo likes flatbread pizza, so today she challenged me to come up with a recipe for flatbread. Here are three, the third, naturally, being the most work and the best flatbread. Did you know foccacia is Italian for "flatbread"? I didn't.
All three require "proofing" your yeast in warm water. Not too warm, or it will kill your yeast and then it really will be "flat" bread. Slightly warmer than room temperature should be fine.
Flatbread Pizza Dough
3/4 cup warm water, sprinkle with a packet of dry active yeast and wait for it to foam. Add 2 cups of flour, 1/2 tsp salt (You know what a "tsp" is, don'cha, we've been over this before), 1/8 tsp pepper . Knead until it's smooth and snaps back when you stretch it. (Cover with plastic while you get your toppings chopped and ready.) Cut into three parts for three different pizzas.
Roll one out into a broad oval with shoulders (okay, like a rectangle, but not) and put whatever you want on it. Some ideas include grilled chicken, tomatoes, basil, light sprinkle of shredded asiago and mozzarella, chevre crumbles, and toasted pine nuts. Bake at 400 for about 10 minutes, until the edges are good and brown. If you cover the crust completely with cheese, it will not bake properly. If you just have to have that much cheese, half bake it with no toppings ande then interrupt the bake to add the cheese and toppings.
Then check in with your cardiologist for a stress test. This is actually a pretty good no frills recipe.
or,
Flatbread Pizza dough (for those with a mixer and dough hook)
3 cups unbleached flour, plus more for dusting a work surface
2 tsps fine sea salt
1 envelope (1/4 ounce) active dry yeast
3 tblspns olive oil
1. Process the flour and 2 tsps salt in the bowl of a standing mixer fitted with the dough hook until thoroughly mixed, or about one minute.
2. Put the yeast in another bowl. Whisk in 1/4 cup warm water, then 2 tblspns of the oil. Let it rest until it foams, about 10 minutes, then pour this mixture into the center of the flour. Mix the flour and yeast solution until its mixed thoroughly. Add 3/4 cup warm water to the flour and mix again until the dough pulls together in a single, inseparable glob.
3. Dump the glob out onto a lightly floured surface and begin to knead the dough by working it with the heel of your hand. Push outward and pull the inside edge over the top. Repeat the process over and over to create a smooth ball of dough free of stickiness. This should take 6 to 8 minutes.
4. Brush a clean, stainless-steel bowl with the remaining tablespoon oil and put the ball of dough in the bowl. Cover with a clean cloth and proof at room temperature until it has doubled in size, 1 1/2 to 2 hours.
5. When the dough has risen, divide it in half, or thirds for thinner pizzas, and shape the pieces into balls that will later be patted into the traditional pizza shape. These dough balls can be individually wrapped in plastic and frozen for up to 2 months.
or,
More Work, Better Dough
2 tblspns yeast
3 cups warm water
2 tblspns light corn syrup
7 tblspns olive oil
8-10 cups unbleached flour
1.5 tblspns salt
1 tblspn minced garlic
1 tblspn rosemary
2 tspns oregano
1/2 tspns ground black pepper
Proof the yeast in 1/2 cup warm water in large bowl till it foams, about 5-8 minutes, add the rest of the water, 6 tblspns olive oil and all the corn syrup.
Mix in 3 cups flour, 1 cup at a time, then add salt, garlic and rosemary. Add more flour (a cup at a time would be wise) and mix this until it pulls away from the sides of the bowl. Flour your work surface. knead the dough 5-10 minutes till its non-sticky. Add a little (I said a little!) flour to make the sticky go away if you need to. Grease another bowl, roll the dough in a ball in this bowl until the outside of the dough ball is coated with oil. Cover and proof (let it rise) for 2 hours in a warm place. Punch it down, knead it for four minutes, then cover and proof it again for 1 hour. Punch it down and spread it into a 12 X17 pan. Brush with olive oil, sprinkle with the oregano and black pepper. Cover with your favorite toppings, or if you simply cannot think of anything to put on this see the recipe above.
bake 30-35 minutes.
All three require "proofing" your yeast in warm water. Not too warm, or it will kill your yeast and then it really will be "flat" bread. Slightly warmer than room temperature should be fine.
Flatbread Pizza Dough
3/4 cup warm water, sprinkle with a packet of dry active yeast and wait for it to foam. Add 2 cups of flour, 1/2 tsp salt (You know what a "tsp" is, don'cha, we've been over this before), 1/8 tsp pepper . Knead until it's smooth and snaps back when you stretch it. (Cover with plastic while you get your toppings chopped and ready.) Cut into three parts for three different pizzas.
Roll one out into a broad oval with shoulders (okay, like a rectangle, but not) and put whatever you want on it. Some ideas include grilled chicken, tomatoes, basil, light sprinkle of shredded asiago and mozzarella, chevre crumbles, and toasted pine nuts. Bake at 400 for about 10 minutes, until the edges are good and brown. If you cover the crust completely with cheese, it will not bake properly. If you just have to have that much cheese, half bake it with no toppings ande then interrupt the bake to add the cheese and toppings.
Then check in with your cardiologist for a stress test. This is actually a pretty good no frills recipe.
or,
Flatbread Pizza dough (for those with a mixer and dough hook)
3 cups unbleached flour, plus more for dusting a work surface
2 tsps fine sea salt
1 envelope (1/4 ounce) active dry yeast
3 tblspns olive oil
1. Process the flour and 2 tsps salt in the bowl of a standing mixer fitted with the dough hook until thoroughly mixed, or about one minute.
2. Put the yeast in another bowl. Whisk in 1/4 cup warm water, then 2 tblspns of the oil. Let it rest until it foams, about 10 minutes, then pour this mixture into the center of the flour. Mix the flour and yeast solution until its mixed thoroughly. Add 3/4 cup warm water to the flour and mix again until the dough pulls together in a single, inseparable glob.
3. Dump the glob out onto a lightly floured surface and begin to knead the dough by working it with the heel of your hand. Push outward and pull the inside edge over the top. Repeat the process over and over to create a smooth ball of dough free of stickiness. This should take 6 to 8 minutes.
4. Brush a clean, stainless-steel bowl with the remaining tablespoon oil and put the ball of dough in the bowl. Cover with a clean cloth and proof at room temperature until it has doubled in size, 1 1/2 to 2 hours.
5. When the dough has risen, divide it in half, or thirds for thinner pizzas, and shape the pieces into balls that will later be patted into the traditional pizza shape. These dough balls can be individually wrapped in plastic and frozen for up to 2 months.
or,
More Work, Better Dough
2 tblspns yeast
3 cups warm water
2 tblspns light corn syrup
7 tblspns olive oil
8-10 cups unbleached flour
1.5 tblspns salt
1 tblspn minced garlic
1 tblspn rosemary
2 tspns oregano
1/2 tspns ground black pepper
Proof the yeast in 1/2 cup warm water in large bowl till it foams, about 5-8 minutes, add the rest of the water, 6 tblspns olive oil and all the corn syrup.
Mix in 3 cups flour, 1 cup at a time, then add salt, garlic and rosemary. Add more flour (a cup at a time would be wise) and mix this until it pulls away from the sides of the bowl. Flour your work surface. knead the dough 5-10 minutes till its non-sticky. Add a little (I said a little!) flour to make the sticky go away if you need to. Grease another bowl, roll the dough in a ball in this bowl until the outside of the dough ball is coated with oil. Cover and proof (let it rise) for 2 hours in a warm place. Punch it down, knead it for four minutes, then cover and proof it again for 1 hour. Punch it down and spread it into a 12 X17 pan. Brush with olive oil, sprinkle with the oregano and black pepper. Cover with your favorite toppings, or if you simply cannot think of anything to put on this see the recipe above.
bake 30-35 minutes.
December 12, 2009
Knock You Naked Brownies
Okay, I admit it. I'm a purist, an elitist, but a person has to go with what they like - or don't like. I am not a big fan of "gooey" brownies. I like chewy brownies. I really like chewy brownies with chopped walnuts in them. Its the sweet-bitter, juxtaposition of flavor elements, yin and yan - whatever. I especially do not like brownies with caramel in them, on them, near them - well, you get the picture.
However, I also know that not everyone shares this affliction. So here is a brownie recipe straight from the Salt Creek Restaurant in Breckinridge, Colorado, which is to the snow crowd in Winter what Spearfish Canyon is to bikers in August - a very, very cool place to be.
They are called "Knock You Naked Brownies" and no, there is no vegetable material of questionable legality involved - if you know what I mean. It is not my recipe, but a lot of people like them, so here you are.
1 package German chocolate cake mix
1 cup chopped nuts
1/3 cup and 1/2 cup evaporated milk-keep them separate
1/2 cup melted butter
1 14 oz package of vanilla caramels
1 cup semi-sweet chocolate chips
In a large mixing bowl (why do they always add that? - Anybody really gonna try to stick all this in a small mixing bowl? Come one!!), combine dry cake mix, nuts, 1/3 cup evaporated milk and melted butter. Press half of the batter into the bottom of a greased 13x9x2 inch glass baking dish. Bake in a preheated 350 degree oven for eight minutes.In the microwave (read up on the process before you do this - cleaning the inside of the atomic oven can be a real bite if it gets away from you) or top of a double boiler melt caramels with remaining 1/2 cup evaporated milk. When caramel mixture is well mixed, pour over baked layer. Cover with chocolate chips. Chill for about an hour or until the caramel is hard. Press the remaining batter on top of morsels. Return to oven and bake 28 minutes (or less for gooier brownies). Let cool before cutting.
Hope you enjoy them.
However, I also know that not everyone shares this affliction. So here is a brownie recipe straight from the Salt Creek Restaurant in Breckinridge, Colorado, which is to the snow crowd in Winter what Spearfish Canyon is to bikers in August - a very, very cool place to be.
They are called "Knock You Naked Brownies" and no, there is no vegetable material of questionable legality involved - if you know what I mean. It is not my recipe, but a lot of people like them, so here you are.
1 package German chocolate cake mix
1 cup chopped nuts
1/3 cup and 1/2 cup evaporated milk-keep them separate
1/2 cup melted butter
1 14 oz package of vanilla caramels
1 cup semi-sweet chocolate chips
In a large mixing bowl (why do they always add that? - Anybody really gonna try to stick all this in a small mixing bowl? Come one!!), combine dry cake mix, nuts, 1/3 cup evaporated milk and melted butter. Press half of the batter into the bottom of a greased 13x9x2 inch glass baking dish. Bake in a preheated 350 degree oven for eight minutes.In the microwave (read up on the process before you do this - cleaning the inside of the atomic oven can be a real bite if it gets away from you) or top of a double boiler melt caramels with remaining 1/2 cup evaporated milk. When caramel mixture is well mixed, pour over baked layer. Cover with chocolate chips. Chill for about an hour or until the caramel is hard. Press the remaining batter on top of morsels. Return to oven and bake 28 minutes (or less for gooier brownies). Let cool before cutting.
Hope you enjoy them.
October 18, 2009
Something else to do with Pheasant
A quick review of the web, or any number of wild game cookbooks, will reveal that there are lots and lots of recipes for pheasant. Its a lean muscled game bird. It does not sit around the barnyard developing a nice layer of fat. So its easy to overcook, dry out, and make tougher than trace leather. I know this to be true. As a youngster, I once boiled one and then fried it for my father and brother. It was inedible, but the legs could be used to drive a 10 penny nail.
Some people insist that pheasants must be "hung" to "improve the flavor". This process involves hanging the bird outside by its feet until it starts to decompose to "tenderize it" Those that employ this technique usually allow for three days if its humid, and up to six days in a cool breeze. Personally, I've never tried it and to each his own I guess. The recipe below is simply one way to present pheasant in a manner which emphasizes the flavor and texture of the bird.
Rule of thumb. One pheasant can feed two normal people, or 1.5 gluttons. So, depending upon how many people (or gluttons) you are serving, calculate accordingly. This is not a "how to skin and clean" recipe, I am assuming you have a dressed bird, ready for cooking. If you don't know how to get it to this stage, Google it.
Cut the flesh from the bone and into roughly cube shaped portions. When you try this, you will understand why I say roughly. The lower legs contain a number of tendons. These can be stripped from the meat with a sharp knife. Don't obsess over cube shapes, just do the best you can.
Now mix the cut up meat in a bowl with just enough molasses to coat each piece. Add three dashes of liquid smoke and two of soy sauce, stir well and set aside to marinate.
Saute some vidalia onion (yeah, I use vidalia a lot in cooking, I love the flavor of this sweet onion) in butter over low heat. After a few minutes (use your own judgment - I don't know how much heat you are using, okay?), add some chopped, sweet red pepper. A few minutes later add a sprinkle of pine nuts, a dash or two of sage and thyme and a little salt and pepper. Continue to turn this with a spatula until the nuts turn slightly yellow (watch this like a hawk, pine nuts are easy to burn). Then remove the mixture from your skillet and set it aside.
Now lightly flour your pheasant. If you just dump the flour into the marinade, you will have a sticky mess. So, use tongs to move meat from the marinade bowl to a separte bowl for flouring, a little at a time. When that's done, move the floured meat to the skillet you sauted the onion mixture in and return to low heat. You are probably going to want to add some more butter to the skillet to prevent the floured meat from scorching, which is a bad thing. Cook this, turning frequently with a spatula until the floured meat is browned throughly, taking care that it does not burn the flour coating. About five minutes before its done, add the onion, pepper mixture back into the skillet to warm it and blend the flavors. This results in a tender, slightly sweet pheasant, but does not overwhelm the taste of the bird.
I have served this over pasta with a light cream sauce, which was very tasty. Some might object to the cream sauce, or the butter. If low calorie cooking is a big deal for you, you might want to stay away from this blog.
Some people insist that pheasants must be "hung" to "improve the flavor". This process involves hanging the bird outside by its feet until it starts to decompose to "tenderize it" Those that employ this technique usually allow for three days if its humid, and up to six days in a cool breeze. Personally, I've never tried it and to each his own I guess. The recipe below is simply one way to present pheasant in a manner which emphasizes the flavor and texture of the bird.
Rule of thumb. One pheasant can feed two normal people, or 1.5 gluttons. So, depending upon how many people (or gluttons) you are serving, calculate accordingly. This is not a "how to skin and clean" recipe, I am assuming you have a dressed bird, ready for cooking. If you don't know how to get it to this stage, Google it.
Cut the flesh from the bone and into roughly cube shaped portions. When you try this, you will understand why I say roughly. The lower legs contain a number of tendons. These can be stripped from the meat with a sharp knife. Don't obsess over cube shapes, just do the best you can.
Now mix the cut up meat in a bowl with just enough molasses to coat each piece. Add three dashes of liquid smoke and two of soy sauce, stir well and set aside to marinate.
Saute some vidalia onion (yeah, I use vidalia a lot in cooking, I love the flavor of this sweet onion) in butter over low heat. After a few minutes (use your own judgment - I don't know how much heat you are using, okay?), add some chopped, sweet red pepper. A few minutes later add a sprinkle of pine nuts, a dash or two of sage and thyme and a little salt and pepper. Continue to turn this with a spatula until the nuts turn slightly yellow (watch this like a hawk, pine nuts are easy to burn). Then remove the mixture from your skillet and set it aside.
Now lightly flour your pheasant. If you just dump the flour into the marinade, you will have a sticky mess. So, use tongs to move meat from the marinade bowl to a separte bowl for flouring, a little at a time. When that's done, move the floured meat to the skillet you sauted the onion mixture in and return to low heat. You are probably going to want to add some more butter to the skillet to prevent the floured meat from scorching, which is a bad thing. Cook this, turning frequently with a spatula until the floured meat is browned throughly, taking care that it does not burn the flour coating. About five minutes before its done, add the onion, pepper mixture back into the skillet to warm it and blend the flavors. This results in a tender, slightly sweet pheasant, but does not overwhelm the taste of the bird.
I have served this over pasta with a light cream sauce, which was very tasty. Some might object to the cream sauce, or the butter. If low calorie cooking is a big deal for you, you might want to stay away from this blog.
October 12, 2009
Apres Grouse Hunt
Okay, so you went Grouse hunting and actually came back with birds. You did better than I did, so now what are ya gonna do with the succulent little devils? Well, you might try this one.
Ruffed Grouse Amandine
Naturally, you need to start with Ruffed grouse. You'll also need salt and pepper, some bacon slices, a half cup of melted butter, some blanched almond slivers, a teaspoon of lemon juice and buttered toast.
Once the grouse is (are) rinsed clean, and after you have made sure to remove any remaining shot, sprinkle the grouse inside and out with salt and pepper. Preheat your oven to 350. Cover the breast(s) with bacon and fasten it with string or wooden picks. Place the grouse on their backs in a baking pan. Roast for 15 to 20 minutes, or until tender, basting it frequently with 1/4 cup of the melted butter.
Combine the remaining butter, almonds, and lemon juice. Five minutes before the grouse are done (don't freak here, a minute or two one way or the other is not gonna mess this up), remove your string or toothpicks and bacon. Pour the butter-almond mixture over birds. Serve them on the buttered toast. A tossed salad and a sauteed mixture of butternut squash and yams, sprinkled with brown sugar, would be really tasty with this.
Ruffed Grouse Amandine
Naturally, you need to start with Ruffed grouse. You'll also need salt and pepper, some bacon slices, a half cup of melted butter, some blanched almond slivers, a teaspoon of lemon juice and buttered toast.
Once the grouse is (are) rinsed clean, and after you have made sure to remove any remaining shot, sprinkle the grouse inside and out with salt and pepper. Preheat your oven to 350. Cover the breast(s) with bacon and fasten it with string or wooden picks. Place the grouse on their backs in a baking pan. Roast for 15 to 20 minutes, or until tender, basting it frequently with 1/4 cup of the melted butter.
Combine the remaining butter, almonds, and lemon juice. Five minutes before the grouse are done (don't freak here, a minute or two one way or the other is not gonna mess this up), remove your string or toothpicks and bacon. Pour the butter-almond mixture over birds. Serve them on the buttered toast. A tossed salad and a sauteed mixture of butternut squash and yams, sprinkled with brown sugar, would be really tasty with this.
Subscribe to:
Posts (Atom)
