I do love ginger. I find any excuse to use it, be it powdered, fresh or crystallized. I use it in simple syrup to make ice tea a wee bit tastier and put a few slices in when simmering my homemade chai tea. I have a great recipe for triple ginger cookies that uses grated, powdered and crystallized ginger. I also add it to stir fry dishes, fruit salads, hot oatmeal, cakes, jam,and anything else I can think of. So it was with great pleasure that I found a recipe combining two of my favorite things: ginger and sparkling wine.
Originally featured in Gourmet magazine’s December 2007 issue, this Sparkling Ginger Cocktail is a perfect summer drink. Light, refreshing, full of golden bubbles, it has a clean flavor enhanced by a ginger/sugar coating on the rim of the martini glass. While I enjoyed it sitting on my porch on a hot summer evening, this cocktail would work for a bridal shower, brunch, or as an accompaniment to a formal afternoon tea (champagne and strawberries are so passé!).
Make sure that the prosecco and ginger syrup are ice cold, and it doesn’t hurt to chill the glasses, either. This can be served in either martini or champagne glasses (not flutes).
I neglected to take a picture in my rush to imbibe, but here is a link to the original picture in Gourmet.
Sparkling Ginger Cocktail
3/4 cup water
1/2 cup sliced fresh ginger (2 ounces)
3/4 cup sugar, divided
1 tablespoon finely chopped crystallized ginger
2 lemon wedges
2 (750-ml) bottles chilled Prosecco
Simmer water, fresh ginger, and 1/2 cup sugar in a small saucepan, uncovered, 10 minutes. Remove from heat and let steep 15 minutes. Strain syrup through a sieve into a bowl, discarding solids. Chill until cold.
Finely grind crystallized ginger with remaining 1/4 cup sugar in a blender or food processor, then spread on a small plate.
Run lemon wedges around rims of glasses, then dip rims into ginger sugar. Put 1 tablespoon syrup into each glass and top off with Prosecco.
TIP: Don't use the softer, gummy crystallized ginger, as it will not grind fine enough for the glass (although that did not deter me). Try and find the harder, smaller crystallized ginger, that will powder more easily.
Monday, August 17, 2009
Wednesday, August 12, 2009
Sunday Dinner: Stuffed Meatloaf
Sometimes food ideas hit me and make me wanna run to the kitchen and set to work. Lately, I have had a number of bright ideas rattling around in my head, but with the garden planting and the canning, I haven’t been able to put my thoughts into actions.
Come to find out, some of my bright ideas aren’t mine at all. First I thought of a stuffed meatloaf. I’m thinking ricotta, spinach, herbs, sundried tomatoes. I’m also thinking it has never been done before. Silly me. Just because it isn’t in one of my 100 cookbooks, or that I haven’t seen it on the Food Network, or read it in a food blog doesn’t mean it hasn’t been done. Brilliant Daughter informed me that Guy Fieri does a cornbread-stuffed meatloaf. My bubble deflated rapidly.
Since I still wanted to try my hand at a stuffed meatloaf, I figured I would give Guy’s recipe a go first. Then I could modify it to be more what I had in mind to begin with. So for Sunday dinner I served up the gigantic oversized 20-pound loaf, along with baked potatoes/sour cream/fresh bacon bits, and our own green beans cooked with onion and garlic and some of my newly canned herbed tomato sauce. It was a hit. In fact, it continues to be a hit 3 days later, as we whittle it down by making meatloaf sandwiches every day!
Honestly, the recipe does make one large meatloaf (more line 4 pounds, not 20). Probably enough to feed at least 8-10 people generously. It consists of 2 pounds of ground meat, 1 pound of ground pork, plus the stuffing. Costwise, this probably isn’t the cheapest thing to make once all is said and done. It probably cost me close to $15. And it is rather time consuming, because you have to make the cornbread, then once it is baked you have to break it up and toast the crumbs. So it takes about an hour of prep, plus an hour and a half to cook. But it is not a difficult recipe by any means and the result was very tasty, so I did want to share.
TIP: Place stale bread or the heels of a loaf under your meatloaf to soak up the excess dripping. That way the meatloaf isn’t swimming around in unhealthy fat. Once you serve the meatloaf, the leftover bread (plus any bits stuck to it) are a real treat for the canine members of your family.
Guy Fieri’s Cornbread-Stuffed Meatloaf
Stuffing:
* 2 large or 5 small corn muffins (2 to 3 cups), crumbled by hand
* 1/2 pound bacon, chopped
* 1 red bell pepper, diced
* 1 tablespoon seeded and minced jalapeno
* 2 tablespoons minced garlic
* 2 tablespoons chopped fresh flat-leaf parsley
* Salt and pepper
* 1 egg, beaten
For the stuffing: Preheat oven to 275 to 300 degrees F. Spread the cornbread crumbs on a sheet pan and let toast for about 20 minutes, or until lightly toasted and dry. Turn oven up to 350 degrees F. In a skillet brown the bacon until crispy. Drain. To the same skillet add the red pepper, jalapeno, and garlic and cook until soft. In a bowl, combine the cornbread crumbs, bacon, and vegetable mixture. Add parsley and salt and pepper, to taste. Add the egg and mix thoroughly.
Meatloaf:
* 3 tablespoons olive oil, plus 3 tablespoons
* 1 cup diced red onion
* 1 tablespoon seeded and minced jalapeno
* 2 tablespoons minced garlic
* 2 pounds ground beef
* 1 pound ground pork
* 2 teaspoons sea salt
* 2 teaspoons freshly cracked black pepper
* 2 tablespoons chopped parsley leaves
* 1 tablespoon chopped thyme leaves
* 1 teaspoon dry mustard
* 1/4 cup ketchup
* 1 tablespoon Worcestershire sauce
* 2 eggs
* 6 ounces sliced Cheddar
In medium skillet over medium heat add oil, red onions, jalapeno and garlic. Cook until caramelized, remove from heat and let cool.
In a bowl combine the meat, salt, pepper, parsley, thyme, mustard, ketchup Worcestershire, and eggs and thoroughly mix. Divide the meat mixture in half. Shape 1 half into a rectangle, creating a canoe, and then loosely fill with stuffing. Do not pack it in. Use the other half of the meat to fully enclose the stuffing. Transfer to the oven and bake for 1 1/2 hours, or until internal temperature reaches 145 degrees F. Layer the cheese slices on top and bake for another 5 minutes to melt the cheese. Remove from oven and let rest for about 10 minutes. Cut into thick slices and serve.
Come to find out, some of my bright ideas aren’t mine at all. First I thought of a stuffed meatloaf. I’m thinking ricotta, spinach, herbs, sundried tomatoes. I’m also thinking it has never been done before. Silly me. Just because it isn’t in one of my 100 cookbooks, or that I haven’t seen it on the Food Network, or read it in a food blog doesn’t mean it hasn’t been done. Brilliant Daughter informed me that Guy Fieri does a cornbread-stuffed meatloaf. My bubble deflated rapidly.
Since I still wanted to try my hand at a stuffed meatloaf, I figured I would give Guy’s recipe a go first. Then I could modify it to be more what I had in mind to begin with. So for Sunday dinner I served up the gigantic oversized 20-pound loaf, along with baked potatoes/sour cream/fresh bacon bits, and our own green beans cooked with onion and garlic and some of my newly canned herbed tomato sauce. It was a hit. In fact, it continues to be a hit 3 days later, as we whittle it down by making meatloaf sandwiches every day!
Honestly, the recipe does make one large meatloaf (more line 4 pounds, not 20). Probably enough to feed at least 8-10 people generously. It consists of 2 pounds of ground meat, 1 pound of ground pork, plus the stuffing. Costwise, this probably isn’t the cheapest thing to make once all is said and done. It probably cost me close to $15. And it is rather time consuming, because you have to make the cornbread, then once it is baked you have to break it up and toast the crumbs. So it takes about an hour of prep, plus an hour and a half to cook. But it is not a difficult recipe by any means and the result was very tasty, so I did want to share.
TIP: Place stale bread or the heels of a loaf under your meatloaf to soak up the excess dripping. That way the meatloaf isn’t swimming around in unhealthy fat. Once you serve the meatloaf, the leftover bread (plus any bits stuck to it) are a real treat for the canine members of your family.
Guy Fieri’s Cornbread-Stuffed Meatloaf
Stuffing:
* 2 large or 5 small corn muffins (2 to 3 cups), crumbled by hand
* 1/2 pound bacon, chopped
* 1 red bell pepper, diced
* 1 tablespoon seeded and minced jalapeno
* 2 tablespoons minced garlic
* 2 tablespoons chopped fresh flat-leaf parsley
* Salt and pepper
* 1 egg, beaten
For the stuffing: Preheat oven to 275 to 300 degrees F. Spread the cornbread crumbs on a sheet pan and let toast for about 20 minutes, or until lightly toasted and dry. Turn oven up to 350 degrees F. In a skillet brown the bacon until crispy. Drain. To the same skillet add the red pepper, jalapeno, and garlic and cook until soft. In a bowl, combine the cornbread crumbs, bacon, and vegetable mixture. Add parsley and salt and pepper, to taste. Add the egg and mix thoroughly.
Meatloaf:
* 3 tablespoons olive oil, plus 3 tablespoons
* 1 cup diced red onion
* 1 tablespoon seeded and minced jalapeno
* 2 tablespoons minced garlic
* 2 pounds ground beef
* 1 pound ground pork
* 2 teaspoons sea salt
* 2 teaspoons freshly cracked black pepper
* 2 tablespoons chopped parsley leaves
* 1 tablespoon chopped thyme leaves
* 1 teaspoon dry mustard
* 1/4 cup ketchup
* 1 tablespoon Worcestershire sauce
* 2 eggs
* 6 ounces sliced Cheddar
In medium skillet over medium heat add oil, red onions, jalapeno and garlic. Cook until caramelized, remove from heat and let cool.
In a bowl combine the meat, salt, pepper, parsley, thyme, mustard, ketchup Worcestershire, and eggs and thoroughly mix. Divide the meat mixture in half. Shape 1 half into a rectangle, creating a canoe, and then loosely fill with stuffing. Do not pack it in. Use the other half of the meat to fully enclose the stuffing. Transfer to the oven and bake for 1 1/2 hours, or until internal temperature reaches 145 degrees F. Layer the cheese slices on top and bake for another 5 minutes to melt the cheese. Remove from oven and let rest for about 10 minutes. Cut into thick slices and serve.
Saturday, August 01, 2009
Finally, My Own Garden Again
Since my children were small, I have had a vegetable garden. I started small in our first duplex in Palo Alto, with tomatoes and zucchini. When we bought our first house, we had a plot the size of a double-wide driveway, plus room in the back for peppers and melons. We had an herb box and grew lettuce, tomatoes, peppers, zucchini, carrots, melons. We also had peach trees in the back that graced us with the most heavenly peaches ever. We also had the good fortune of sharing in the bounty of my godparent’s garden. (In fact, much of what I know about growing a garden I learned from my godfather.) They had 1 1/2 acres at the edge of suburbia with 10 kinds of fruit trees, as well as a big plot and a greenhouse. Much of our food came from these two sources.
When we moved to our current home fourteen years ago, it took us awhile to get a garden going. The back yard (as well as the house) was a terrible mess and took two years before we had a good garden started. This continued until a few years ago, when work and serious family stuff got in the way. I’ve had the odd tomato plant or two, some peppers and herbs, but it has been rather pathetic. The lack of a proper garden made me very sad.
Earlier this year Mr. B and I planted a raised bed for some friends in Carlsbad. We filled the bed, set up a whole drip system on timer, and planted half the bed with tomatoes, zucchini, lettuce, carrots and herbs. When they started harvesting, I got a bit jealous. I’ve been making do with two unusable planting areas. One is adjacent to the driveway where Mr. B planted string beans on a whim. The second is alongside house where I grow my herbs. Both of these are 8 inches wide. Something had to be done. Soon. Sooner than soon.
Brilliant Daughter had been complaining about some unsightly plantings in the backyard. She thought they were 3 1/2 foot weeds. (Like I’d let that happen!) The plant was pretty in its heyday, but had become overgrown and an eyesore. Consultation with Mr. B and Butcher Son resulted in an agreement to rip it and its companion plants out in favor of a garden. I researched what would be best to put in this time of year, and we agreed on a list. This put a big smile on my face.
I set about to get seeds and start pots, so we would be ready. Lettuce, cilantro and two types of pumpkins started to spring to life. Carrots, radishes, and sorrel seeds would go right into the ground once prepared. We also wanted broccoli, cauliflower and beets. I’m thinking of adding horseradish, too.
Butcher Son spent his first day off removing the offending plants and the second day rototilling his little heart out. Rototil, weed, rototil, add amendment, rototil. I watched gratefully from the sidelines, spread out on a chaise longue, proofreading a manuscript, again with a smile on my face. You can see the end result below. I've located the garden next to Mr. B's Kaffir lime (bought in memory of my godfather), and my two remaining lemon bushes (we sadly lost one this spring).
So the day has come. It’s time to plant and set up the drip system. So you can imagine what we will be doing this weekend.
When we moved to our current home fourteen years ago, it took us awhile to get a garden going. The back yard (as well as the house) was a terrible mess and took two years before we had a good garden started. This continued until a few years ago, when work and serious family stuff got in the way. I’ve had the odd tomato plant or two, some peppers and herbs, but it has been rather pathetic. The lack of a proper garden made me very sad.
Earlier this year Mr. B and I planted a raised bed for some friends in Carlsbad. We filled the bed, set up a whole drip system on timer, and planted half the bed with tomatoes, zucchini, lettuce, carrots and herbs. When they started harvesting, I got a bit jealous. I’ve been making do with two unusable planting areas. One is adjacent to the driveway where Mr. B planted string beans on a whim. The second is alongside house where I grow my herbs. Both of these are 8 inches wide. Something had to be done. Soon. Sooner than soon.
Brilliant Daughter had been complaining about some unsightly plantings in the backyard. She thought they were 3 1/2 foot weeds. (Like I’d let that happen!) The plant was pretty in its heyday, but had become overgrown and an eyesore. Consultation with Mr. B and Butcher Son resulted in an agreement to rip it and its companion plants out in favor of a garden. I researched what would be best to put in this time of year, and we agreed on a list. This put a big smile on my face.I set about to get seeds and start pots, so we would be ready. Lettuce, cilantro and two types of pumpkins started to spring to life. Carrots, radishes, and sorrel seeds would go right into the ground once prepared. We also wanted broccoli, cauliflower and beets. I’m thinking of adding horseradish, too.
Butcher Son spent his first day off removing the offending plants and the second day rototilling his little heart out. Rototil, weed, rototil, add amendment, rototil. I watched gratefully from the sidelines, spread out on a chaise longue, proofreading a manuscript, again with a smile on my face. You can see the end result below. I've located the garden next to Mr. B's Kaffir lime (bought in memory of my godfather), and my two remaining lemon bushes (we sadly lost one this spring).
So the day has come. It’s time to plant and set up the drip system. So you can imagine what we will be doing this weekend.
Tuesday, July 28, 2009
Pina Colada Cupcakes
We recently celebrated a birthday with a luau. Grandma Betty turned…oops, I’ll never tell…and she loves Hawaii, so my sister-in-law wanted to celebrate appropriately with a big surprise party. We concocted the themed menu of kahlua pork, steamed rice, macaroni salad and tropical fruit salad. Perfect for what would turn out to be a scorching 105-degree day.
For dessert, I offered up some options: trifle (Betty’s fave), pina colada cupcakes or mai tai cupcakes. While the debate raged on which to do, I set out to test recipes. Brilliant Daughter and I started with individual trifles made with multiple layers of pound cake, berries, my homemade berry-cassis sauce, and Bird’s custard, all topped off by whipped cream. It just so happened Betty was here for a visit and I lied, telling her that I was researching trifle recipes, and got her to taste test. She wasn’t wholly impressed, partly because I had neglected to brush the pound cake with brandy. Oops.
Next we moved on to the pina colada cupcakes. To simplify things, I started with a box mix. First I made the standard cupcake, adding drained, crushed pineapple to half the batter and raw grated coconut to the other half. The pineapple cupcakes really didn’t rise and looked a bit forlorn. I think it was the extra liquid in the pineapple that caused this little problem. They didn’t taste bad, but the perfectionist in me wasn’t satisfied The coconut cupcakes just didn’t taste coconutty enough. So I tried again.
I made a second batch using coconut milk in place of the water and sweetened shredded coconut. This I topped with a cooked meringue frosting, which I love, but realized would be just too time consuming given everything else we had to do for the party. (This is the version pictured at top.)
So on to #3. To this batch I added a box of coconut crème pudding mix (I had no idea that Jello-O makes such diverse flavors in pudding, as I never buy it) and the sweetened shredded coconut. I topped these off with a cream cheese/buttercream frosting with pineapple bits. The frosting was an instant hit. I knew it was the right one to use. But the cupcake could be better.
At this point, the decision has been made to go with the pina colada cupcakes, so I needed to step it up. On a leisurely walk with Mr B and friend Larry, I mentioned my dilemma. Suggestions popped left and right and I was again inspired. (Thank you, boys!) Number 4 turned out to be the winner. The addition of Finest Call Pina Colada mix, half box of pudding, and shredded coconut made for a great flavor, moist cake, and perfect foil for the cream cheese/buttercream frosting.
As a topper I had made homemade candied pineapple. This was purely by chance, mind you. I was experimenting with candied citrus, after seeing this recipe on the Brownie Points blog. I had some lemons and oranges I wanted to use, and since I had leftover pineapple, I thought I would try that, too. The result is an almost melt-in-your-mouth piece of pineapple. Sweet, but still flavorful, and shaken with sugar, the perfect little decoration for the cupcake.
So, now that I have done all the work finding the right recipe, I suggest you give them a whirl. Timewise, it is a small investment for the reward. Five minutes to make the cupcakes, 20-25 to bake, 5 minutes on the frosting and a few more to frost. Top them off with piece of fresh or candied pineapple, maraschino cherry, toasted coconut, or one of those cute little paper umbrellas and watch the kudos come your way.
CUPCAKES
1 box Betty Crocker yellow cake mix
1 1/4 cup Finest Call Pina Colada Mix
1/2 box instant coconut crème Jell-O pudding mix
1/2 cup vegetable oil
4 eggs
Beat the cake mix with the dry pudding, pina colada mix and oil. Add eggs, one at a time, mixing well after each. Beat fro 2 additional minutes on medium-high. Scoop into paper lined cupcake molds, filling only 1/2 full. Bake 20-25 minutes at 350 degrees, until cake tests done with toothpick. Let cool and frost.
FROSTING:
8 oz. cream cheese, at room temperature
1 1/2 sticks unsalted butter, at room temperature
1 pound powdered sugar, sifted
3/4 cup crushed pineapple, drained and squeezed dry
Optional: Candied pineapple or toasted coconut for decoration.
Whip cream cheese and butter with hand or stand mixer until well incorporated, at least one minute. Add in powdered sugar slowly on low speed, so the sugar dust doesn’t fly all over. Once all has been added, turn on high and whip for 2 minutes. Add the drained and dried pineapple, breaking up with your fingers. Mix on medium speed until incorporated. Pipe or spread onto cupcakes and top with candied pineapple or toasted coconut.
Friday, July 24, 2009
Quick Asian-Style Pickles
Canning isn’t for everyone. It involves long hours in a kitchen over a hot stove. I’ve been doing it for over 20 years, since my children were toddlers, and I don’t think much about pulling out the kettle and setting to work, but it can be a daunting task, especially if you don’t have Brilliant Daughter at your side.
While waiting to get down to the farm to pick up my produce, I happened to see some lovely pickling cukes at the local farmer’s market and decided to make some quick pickles that don’t involve any heat or canning kettles. The original recipe can be found here on the Food in Jars blog, a great resource and inspiration for home canners. Marisa has some great recipes and helpful hints, should you think you might want to venture into the world of preserved food.
I have altered her recipe for Asian-Inspired Quick Pickles to suit what I had on hand, one of the joys of experimentation. I started with pickling cucumbers that were about 5 inches long (this allows them to fit in either a quart jar or flat plastic storage container). I washed them well and then sliced them into 4-6 spears, depending upon their circumference. I laid them out nicely in a flat Tupperware and topped them with the seasoning ingredients, then poured on the rice vinegar. A few tosses with my hand, then I covered them up and stuck them in the fridge. I did periodically shake the container, whenever I was in the fridge for something else, but these were ready in one day.
What I like about this quick pickle recipe is the use of rice vinegar, which is a subtle flavor, not overpowering like white or cider vinegar might be. By using the refrigerator method, there was no problem with the crunch factor. (Some canned pickles, when not done properly, can become flimsy and limp.) And you can spice them up any way you want. I used dry chili flakes, garlic, lime and mint, but you could use any type of dried chili, or fresh chili for that matter (which is what the original recipe calls for). You could also experiment with herbs, spice, ginger, citrus zest…anything your mind can imagine. Because it takes so little produce and so little time, you could make a batch every week!
I, personally, liked these better after 3-4 days, but they got good reviews from the family when they were served with the Cowboy Burgers.
Quick Pickles
5-6 pickling cucumbers
2 teaspoons chili flakes (less if you want a milder heat factor)
1 cup rice wine vinegar
2 limes, juiced
2 garlic cloves, thinly sliced
4 sprigs of mint, chopped
1/2 teaspoon salt
Pack the cucumber spears into a quart jar or flat plastic storage container. In a 2-cup measuring cup, combine the rice wine vinegar, lime juice, chili flakes, garlic cloves, mint and salt. Pour over the cucumbers.
If using flat container, toss the cucumber with the mixture by hand and then cover. Shake the container several times a day to release additional flavor.
If using a canning jar, screw a lid on the jar, and holding the over the sink (in case of leaks) invert the jar and give it a good shake. Do this several times a day to release additional flavor.
Refrigerate for at least 24 hours before serving.
Tuesday, July 21, 2009
Sun-Dried Tomatoes: The Easy Way
I love sun-dried tomatoes, their concentrated flavor is perfect diced up in pasta salads, added to pizzas, cooked in stews. Right now there is an abundance of cherry and plum tomatoes available and it’s a perfect time to save them for later. But, let’s face it, it’s far too hot in most parts of the country to be drying tomatoes in the oven, even if it is only on to 150 degrees.
My new favorite way to dry tomatoes (and herbs) is in the car. Really, it’s the best method. Brilliant Daughter and I recently brought home a bounty of small plum tomatoes from the farmer’s market. We cut them in half and scooped out the seeds (not really necessary but I prefer it this way).
Then we placed them on racks in trays and sprinkled with some fresh herbs (you could use dried as well) and some sea salt and they were ready to be shriveled. It just so happens we have a classic car sitting in our driveway (1964 Nova) that does not get driven very often. It has a perfect back window that gets good sun most of the day. We covered our tomatoes with floursack towels (cheesecloth also works) to keep away any pests that might have entered the car while the door was open. Then we set them in the back window, rolled up all the windows, shut the door and let them cook.
Between the sun beating down and the heat in the car (probably between 150 and 200 degrees), the tomatoes were done in 2 days. Depending on how big your tomatoes are, how hot it is, and how cold it gets at night, this could be longer or shorter in duration. You can bring them in at night if you want, but it is not strictly necessary.
Once they are dried you can plce them in airtight jars, in Ziploc bags, or in the freezer for later use. This is a great set it-and-forget it way to use up excess tomatoes.
My new favorite way to dry tomatoes (and herbs) is in the car. Really, it’s the best method. Brilliant Daughter and I recently brought home a bounty of small plum tomatoes from the farmer’s market. We cut them in half and scooped out the seeds (not really necessary but I prefer it this way).
Then we placed them on racks in trays and sprinkled with some fresh herbs (you could use dried as well) and some sea salt and they were ready to be shriveled. It just so happens we have a classic car sitting in our driveway (1964 Nova) that does not get driven very often. It has a perfect back window that gets good sun most of the day. We covered our tomatoes with floursack towels (cheesecloth also works) to keep away any pests that might have entered the car while the door was open. Then we set them in the back window, rolled up all the windows, shut the door and let them cook.
Between the sun beating down and the heat in the car (probably between 150 and 200 degrees), the tomatoes were done in 2 days. Depending on how big your tomatoes are, how hot it is, and how cold it gets at night, this could be longer or shorter in duration. You can bring them in at night if you want, but it is not strictly necessary.Once they are dried you can plce them in airtight jars, in Ziploc bags, or in the freezer for later use. This is a great set it-and-forget it way to use up excess tomatoes.
Subscribe to:
Posts (Atom)