Thanks to friend Farley for the gift of a cast iron skillet. I kind of love it. A lot. Every time I cook with it I love it more. I have to admit that I felt a bit strange making tofu stir fry in it.
I've looked around on the internet for recipes and have found some good ones but most of them seem like home cooking. I love home cooking and love cooking at home but with this new diet bacon is kind of a no no and some of the dishes that sound awesome - baked cheezy potatoes and cornbread - but I don't think they are on the list.
What do you guys think? Any ideas?
Thursday, January 3, 2008
Friday, December 28, 2007
The Veganomicon
My husband trains for marathons...
I play World of Warcraft...
My husband worries about what he eats...
I eat butter pats (sorry guys and gals, gross but true)...
His cholesterol levels are off the charts (think Lipitor for the under 30)...
Mine, well, all of my typical doctor-type test levels rock (thank you ever forgiving Irish genes)...
So...
As a wedding present we received a gift certificate to Borders and as usual I check out the cooking section. This time I pick up the Veganomicon, in my estimation a bonifide vegan cooking bible. Let me say folks, (awesome name and all) it does not disappoint.
Now for the record, I'm not sure I am a person who will ever go completely vegan (although for the most part, I'll try anything once). The fact remains however that I have the tendancy to take vegetables and fry them, boil them, bake them, or salad them and not much else - the "not much else" part being: actually seasoning them or really making something out of them as a stand-alone.
In tandem with this, how, how I asked myself, does one cook without cheese? (Cheese is apparently one of the cholesterol enemies? *sigh*)
Cooking vegetables? A forgotten art?
How did this happen to a self-described avid vegetable gardener?
Anyway, if you get a chance check out the Veganomicon. It's simple to use and definitely foodie. It is filled with recipes (meals and desserts) that are off the charts and made completely from flora.
Two new favorites: Coconut-lemon bundt cake, lasagne marinara with spinach
A note on the lasagne: I have to say that this really blew me away. Lasagne without cheese? Admittedly, my initial motivation was curiosity. What exactly would homemade tofu "ricotta" possibly taste like? In the end, the dish was a hit and even hubby - the ultimate cheese hound - loved it.
I play World of Warcraft...
My husband worries about what he eats...
I eat butter pats (sorry guys and gals, gross but true)...
His cholesterol levels are off the charts (think Lipitor for the under 30)...
Mine, well, all of my typical doctor-type test levels rock (thank you ever forgiving Irish genes)...
So...
As a wedding present we received a gift certificate to Borders and as usual I check out the cooking section. This time I pick up the Veganomicon, in my estimation a bonifide vegan cooking bible. Let me say folks, (awesome name and all) it does not disappoint.
Now for the record, I'm not sure I am a person who will ever go completely vegan (although for the most part, I'll try anything once). The fact remains however that I have the tendancy to take vegetables and fry them, boil them, bake them, or salad them and not much else - the "not much else" part being: actually seasoning them or really making something out of them as a stand-alone.
In tandem with this, how, how I asked myself, does one cook without cheese? (Cheese is apparently one of the cholesterol enemies? *sigh*)
Cooking vegetables? A forgotten art?
How did this happen to a self-described avid vegetable gardener?
Anyway, if you get a chance check out the Veganomicon. It's simple to use and definitely foodie. It is filled with recipes (meals and desserts) that are off the charts and made completely from flora.
Two new favorites: Coconut-lemon bundt cake, lasagne marinara with spinach
A note on the lasagne: I have to say that this really blew me away. Lasagne without cheese? Admittedly, my initial motivation was curiosity. What exactly would homemade tofu "ricotta" possibly taste like? In the end, the dish was a hit and even hubby - the ultimate cheese hound - loved it.
Wednesday, October 24, 2007
Frozen chicken don't have to taste like frostbit ass.
We buy bags of frozen chicken because they are convenient and in the long run cheaper. I don't know why I feel the need to defend myself but hey I do so...
I've been making fairly quick and tasty dish: Chicken in a pan. With vegetables. Don't go nuts all at once now. Here's the break down.
Frozen chicken breast(s) - not thawed.
A cup or two of vegetable or chicken stock.
A liberal dose of oil - olive, whatever you want.
A good splash of vermouth.
A good splash of Rose's Lime Juice.
A punch of Kosher Salt.
Black pepper.
A couple of good doses of Top Secret spice mix.
A fistful of crushed garlic cloves...or less if you're not a garlic fan.
Some kind of herb - whatever you have sitting around and want to use.
A skillet/saute pan with a lid.
Heat up your skillet over med heat, crush the garlic, heat the oil, brown the garlic, gently place the frozen (not thawed) chicken breasts in the pan. Add everything into the pan, cover the chicken in spices and herbs, leave the heat where it is, cover the pan. Go smoke a cigarette or switch out the laundry or watch Robot Chicken then come back. Turn the chicken over, add more stock/broth, spices, herbs. Cover. Prep whatever vegetables you want - I like to use red peppers and onions but I'm sure anything would work. Start your rice or pasta or whatever you want. Look at the chicken, does the chicken look done? Does the liquid on the bottom look kind of good and browned and kind of saucy? OK, take the chicken out and put it aside on a plate. Put the prepped vegetables in the pan and move them around until they are done. I usually slice up the chicken and add it back to the mix and turn off the heat and cover until my rice or pasta is done. Add your chicken to whatever and eat. Yay! Dinner!
I've been making fairly quick and tasty dish: Chicken in a pan. With vegetables. Don't go nuts all at once now. Here's the break down.
Frozen chicken breast(s) - not thawed.
A cup or two of vegetable or chicken stock.
A liberal dose of oil - olive, whatever you want.
A good splash of vermouth.
A good splash of Rose's Lime Juice.
A punch of Kosher Salt.
Black pepper.
A couple of good doses of Top Secret spice mix.
A fistful of crushed garlic cloves...or less if you're not a garlic fan.
Some kind of herb - whatever you have sitting around and want to use.
A skillet/saute pan with a lid.
Heat up your skillet over med heat, crush the garlic, heat the oil, brown the garlic, gently place the frozen (not thawed) chicken breasts in the pan. Add everything into the pan, cover the chicken in spices and herbs, leave the heat where it is, cover the pan. Go smoke a cigarette or switch out the laundry or watch Robot Chicken then come back. Turn the chicken over, add more stock/broth, spices, herbs. Cover. Prep whatever vegetables you want - I like to use red peppers and onions but I'm sure anything would work. Start your rice or pasta or whatever you want. Look at the chicken, does the chicken look done? Does the liquid on the bottom look kind of good and browned and kind of saucy? OK, take the chicken out and put it aside on a plate. Put the prepped vegetables in the pan and move them around until they are done. I usually slice up the chicken and add it back to the mix and turn off the heat and cover until my rice or pasta is done. Add your chicken to whatever and eat. Yay! Dinner!
Thursday, August 2, 2007
Iron Cook is da joint!
The end-of-the-monthly competition is going to be finger food/appetizers. If you're in the Austin area you should get in on this. It's a good excuse to cook...like we need an excuse. It's also a pretty relaxed atmosphere to just hang out and bullshit about food and assorted goodness.
Here's the link. Go there. Now. Shoo.
Here's the link. Go there. Now. Shoo.
Neat-o kitchen crap you didn't want but now do.
I try to avoid being all sucked in by gimmicky or pretty much useless kitchen junk but sometimes form over function gets me. The Zero Gravity Spice Rack from Zevro one http://www.organize.com/ is pretty darn neat and only $24. Personally I am kind of a sucker for well designed organization doodads - everything in its place and what not. The prices are pretty reasonable as well when compared to Williams-Sonoma or something comparable.
Zero Gravity maybe all well and good but this chrome spice rack is something I would like to have in my stainless steel, chrome, and black marble futuristic dream kitchen.
Sigh.
Zero Gravity maybe all well and good but this chrome spice rack is something I would like to have in my stainless steel, chrome, and black marble futuristic dream kitchen.
Sigh.
Wednesday, May 23, 2007
My Secret Ingredient (the first)
My Secret Ingredient #1:
Compound Butter
To those out of the know, compound butter is basically butter with herbs in it. Yep. That simple. Deelish on anything grilled, especially fish. Make different varieties and store them in your freezer so they're on hand!
My Method:
Take 2 sticks of UNsalted butter, and set them in a glass bowl. Set them atop your stove while something is baking or just pop them in while it's warm. I know this takes a while, but a little patience goes a long way. If you want to irradiate them instead, for gods' sake put your box on the lowest setting! Our goal here is to soften the stuff, not melt or clarify it. Mix in about a tablespoon of olive oil as well to soften even further.
Meanwhile, pick out which herbs you want in there. For each stick of butter, use about 2 tbsp of herbs. If fresh, dice as finely as possible. If dried, crush to release oils. Fresh herbs look and taste better, but we can't always get them on a shoestring budget, now can we? You can also use liquid extracts, about 1/2 tbsp. Yes, I said extracts! They're not for Grandma anymore!
Good Herb Pairings:
Dill, black pepper and lemon juice (or lemon extract); cilantro, chiles and lime juice; herbs de provence (That's marjoram, thyme, savory, basil, rosemary, sage and fennel, for the non-foodies out there). Shallots are good for a more intense onion/garlic flavor. Oh, and PLEASE don't use raw garlic! Roast, roast, roast!
I love plain ole roasted garlic. Cut off the tops of garlic bulbs, drizzle with EVOO and roast @ 400 until brown. Now, the roasted garlic is all smooshy, and we want our butter to have a nice consistency instead of chunks of garlic, so I recommend throwing the garlic into a Cuisinart and adding the softened butter & olive oil a little bit at at time. Add parsley or black pepper for that speckled herby look.
You also can make a sweet butter with sugar, cinnamon, and a dash of vanilla extract for baking or just spreading on toast. You can take this butter-for-toast idea and run with it! Think fruit butter, mmm...
Back to The Method:
So basically, toss the herbs into the softened butter and mix. An electric beater is best to get the butter nice and creamy and everything evenly distributed. A spoon or whisk and elbow grease works too. You can add a couple of tablespoons of olive oil at this stage if you'd like a softer butter.
Now we're wrapping it up. Sprinkle water on the counter and lay down a nice layer of cling wrap. (Love that trick!) Then glop your compound butter down onto it, keeping it roughly in an oblong shape. Then pick up the wrap and, well, wrap. Our goal here is a rolled, sausage sort of shape. Twist the ends tight, and then wrap again in heavy aluminum foil so it keeps its shape. Now pop it in the fridge/freezer to cool. Store in the freezer and cut off slices whenever you need em!
That's it!
Compound Butter
To those out of the know, compound butter is basically butter with herbs in it. Yep. That simple. Deelish on anything grilled, especially fish. Make different varieties and store them in your freezer so they're on hand!
My Method:
Take 2 sticks of UNsalted butter, and set them in a glass bowl. Set them atop your stove while something is baking or just pop them in while it's warm. I know this takes a while, but a little patience goes a long way. If you want to irradiate them instead, for gods' sake put your box on the lowest setting! Our goal here is to soften the stuff, not melt or clarify it. Mix in about a tablespoon of olive oil as well to soften even further.
Meanwhile, pick out which herbs you want in there. For each stick of butter, use about 2 tbsp of herbs. If fresh, dice as finely as possible. If dried, crush to release oils. Fresh herbs look and taste better, but we can't always get them on a shoestring budget, now can we? You can also use liquid extracts, about 1/2 tbsp. Yes, I said extracts! They're not for Grandma anymore!
Good Herb Pairings:
Dill, black pepper and lemon juice (or lemon extract); cilantro, chiles and lime juice; herbs de provence (That's marjoram, thyme, savory, basil, rosemary, sage and fennel, for the non-foodies out there). Shallots are good for a more intense onion/garlic flavor. Oh, and PLEASE don't use raw garlic! Roast, roast, roast!
I love plain ole roasted garlic. Cut off the tops of garlic bulbs, drizzle with EVOO and roast @ 400 until brown. Now, the roasted garlic is all smooshy, and we want our butter to have a nice consistency instead of chunks of garlic, so I recommend throwing the garlic into a Cuisinart and adding the softened butter & olive oil a little bit at at time. Add parsley or black pepper for that speckled herby look.
You also can make a sweet butter with sugar, cinnamon, and a dash of vanilla extract for baking or just spreading on toast. You can take this butter-for-toast idea and run with it! Think fruit butter, mmm...
Back to The Method:
So basically, toss the herbs into the softened butter and mix. An electric beater is best to get the butter nice and creamy and everything evenly distributed. A spoon or whisk and elbow grease works too. You can add a couple of tablespoons of olive oil at this stage if you'd like a softer butter.
Now we're wrapping it up. Sprinkle water on the counter and lay down a nice layer of cling wrap. (Love that trick!) Then glop your compound butter down onto it, keeping it roughly in an oblong shape. Then pick up the wrap and, well, wrap. Our goal here is a rolled, sausage sort of shape. Twist the ends tight, and then wrap again in heavy aluminum foil so it keeps its shape. Now pop it in the fridge/freezer to cool. Store in the freezer and cut off slices whenever you need em!
That's it!
Friday, April 27, 2007
Now taking requests for the Summer spice mix.
That's right. There was a Christmas mix...okay a mix that came out around Christmas but didn't have any funky "holiday" peppermint or nog or anything mulled. Now I think I'm gonna make a Summer batch. Something probably spicier than last time. Let me know if you want something a lot spicier and I'll put something together for ya.
Just let me know and send a mailing address and I'll get something out to ya.
Just let me know and send a mailing address and I'll get something out to ya.
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