My sister-in-law, Elise, is one of my "idol chefs." If you are wondering what I mean by that I will gladly share my definition and I am sure everyone knows a few people that are like this in the kitchen. No matter what dish she is cooking, she will add a dash of this, a dash of that and then taste it. Almost every time she does this, she will then follow with, "hmmm, I should really add some ginger root (or any ingredient I could never imagine enhancing the dish). Sometimes it's soy sauce in the asparagus or Dr. Pepper in the meat marinade. Anyway, I'm sure you catch my drift that she doesn't really follow recipes and comes up with magical dishes. I dream of cooking like this one day and have just lately started trying to add my own flare instead of rigidly following recipes.
All that to say, I would like to share this wonderful dipping sauce I had last time I was at her house. I know this is nothing too out of the ordinary, but I do hope to share more of her recipes in the future (I just have to follow her around in the kitchen and write down every "splash of this and pinch of that"). Now olive oil and vinegar is something most everyone has had at a restaurant, but the addition of rosemary and sea salt makes this wonderful. This is a great dipping sauce to serve as an appetizer to almost any meal.
Rosemary, Oil & Vinegar Dipping Sauce
Recipe Note
My favorite bread to serve with this sauce is the Rustic Loaf from Central Market.
Ingredients
1/2 olive oil
1/2 cup balsamic vinegar
1-2 teaspoons finely grated sea salt
1 teaspoon finely chopped fresh rosemary
Step by Step
1. Combine all ingredients and lightly stir.
2. Serve with a crusty loaf of bread. My recommendation: Central Market's Rustic Loaf
Friday, July 31, 2009
Wednesday, July 29, 2009
Birthday Cupcakes!
Gjorde födelsedagscupcakes till Emelie som fyllde 16 år i måndags! Jag gjorde browniecupcakes och cupcakes med vit choklad och hallon. Browniecupcakes har jag gjort förr fast med mörk choklad. De är hur goda som helst, men nu ville jag testa något nytt så jag tog daimchoklad. Det blev inte alls bra, de smakar knappt choklad tycker jag själv. Men de med vit choklad blev lyckade! Egentligen skulle jag gjort en ganache på vit choklad, men den blev grynig och konstig så det fick bli cream cheese på alla!
Tuesday, July 28, 2009
Bread Power
Gee I haven't visited Tony for ages. I wondered if he would remember to come up to me if he saw me carrying a bag of bread. Well, only one way to find out.
Tony came to live with us when he was twenty years old. We have one and a half acres and he lived there for about eight or nine years. We had to order in bales of hay to get him through the winters, but generally he had enough feed on the place to get by. And of course anything extra I gave him.
He used to give me such a hard time when I tried to lock up the chickens. I used to carry the chicken scrap container and I lost count of how many times he nearly knocked me over. Then I began to take some extra bread for him and I tossed it as far away from the chicken pen so I could tend to the chickens in peace. It began the ball rolling for what was to become a routine for years. Tony would wait for me in the same place at the same time every afternoon waiting for his daily bread.
When our kangaroo Josie grew up and ventured out into the world, "our backyard", she used to give poor old Tony such grief. I guess Josie was young and frisky and playful. She would go up to Tony and literally "box" him in the face. Tony would shake his head in protest and snort, but he never hurt her. It was a different story though when Josie decided to take him on by his tail. She would grab and pull his tail and jump backwards. Tony used to wildly shake his tail and neigh with dismay, but it didn't stop her. Sometimes he got so fed up he would kick up his hind legs and once he even made contact with her. I was terrified he would kill Josie, but her reflexes were good and she would manage to get away unscathed. Mostly.
I wonder if he remembers Josie and what a pain in the neck she was. I wonder if he remembers the chickens or the guinea pigs that used to run under him and use him as a shield from hawks while they ate underneath his body. How he never squashed any of them was a mystery.
Sometimes I used to see Tony staring up at the gate or over the fence. Just what was he thinking. Maybe he wanted to get out. Sometimes he did. And just like a mischevious child we had to entice him back with a bag of goodies. In his case, bread, carrots or apples.
We took Tony to our farm about three years ago. I wondered how he would get on because he was no spring chicken. He is over thirty years old now. I remember he was rather put out and upset when we left him there all alone for the very first time. I came home and worried about him all night. I raced out the next day and took him some bread and spoke to him for a while. This went on for about three days.
Then Tony discovered the cows. They adopted him and he loved them. And it seemed they loved him too. Over time whenever we spotted the cows there would be Tony in amongst them. He went from being beseiged by a pesky kangaroo on a small block of land to being adored by fifty cows on magnificent green pastured hills in a beautiful valley. He has loads of feed, loads of company and the best view in the world. Our Tony is living like a king!
Aaaah! I think a little memory bulb just lit up.
Of course he hasn't forgotten. I wonder how the bread tastes after all this time.
The memories come flooding back. And he is loving his bread.
His curious fans come up for a closer look to see what all the fuss is about. Aren't they just beautiful.
Now that Tony has enjoyed his fill of bread, I guess it's my turn to get "bready". On rare occasions I buy a loaf of raisin bread, but I find it get's stale after only one day. Perfect. I decide to tweak an old recipe for bread and butter pudding and I am not holding back on the tweaking! Recently I purchased some small pudding dishes and I wanted to use them. Usually the whole lot gets layered in one baking dish. Here goes.
Raisin Bread and Butter Puddings
4 slices raisin bread, crusts removed
butter
orange marmalade
4 eggs
1/4 cup castor sugar
2 cups milk
freshly grated nutmeg
Spread the bread with butter and Orange Marmalade. Gosh I'm down to my last jar of my homemade orange marmalade.
Cut each slice of bread into quarters. Arrange the slices to fit into your buttered dish. I used two of my small basins.
Whisk together the eggs, sugar, milk and vanilla. Add some orange zest for extra flavour if you like. Strain the mixture into a jug. Pour some of this mixture onto the bread. Allow to sit for about 4 minutes so that the bread absorbs as much as possible.
Grate some whole nutmeg.
Pour more of the mixture in; allow to sit again till it absorbs as much as it can. I did this three times. Sprinkle the puddings with nutmeg.
Do not be tempted to fill the dish all the way to the top. This picture below shows the maximum level you should allow.
I had some extra mixture that I could not fit into the puddings, so I poured the remainder into another dish. I was going to have some of the baked custard dolloped on the side. One needs to be creative!
Bake in a preheated oven for about thirty minutes or till well risen and baked through.
After a little while they will have deflated a little and begun to slightly come away from the sides.
Oooh, my little baked custard pot was looking rather delish as well.
When the puddings have cooled; slide a knife carefully around the edge; invert onto a plate; twist and lift. Grate a little orange zest on top. Voila!
Oh my. This turned out better than I thought. I didn't need to add any extra custard. It is rich enough on it's own and would be perfect with some stewed fruit. I am really, really pleased. Who would of thought some humble bread could look this good. Seriously, try it!
How To: Boil Chicken
So I clearly didn't post this for the beautiful picture or how appetizing it looks. However, I did post "how to boil chicken" because it is the base of a few of my favorite recipes. When I first started cooking, I steered clear of any dish with chicken unless I could grill it because that is all I knew how to do. I thought it was ridiculous when ingredient lists would include "1 cup of cooked chicken." Well, how exactly am I suppose to come up with this "cooked chicken?" Grill it? Bake it? Boil it? I knew nothing. So I decided to share this simple "how to" so that when I soon post some of my favorite recipes that call for "cooked chicken," no one will be left in the dark! Examples of what you can do with these chicken chunks include chicken salad and mexican casseroles.
Again, I apologize for the bland picture, but I thought it was a must to share!
Basic Boiled Chicken
Recipe Notes
When you are boiling the chicken, feel free to add anything to the water that will enhance the flavor. For example, I always heavily salt the water, but I will also add garlic cloves if I am using the chicken in a mexican dish. Other ideas are bouillon cubes, onions or herbs.
The time that you cook the chicken will depend heavily on the breast size. Start to check for doneness after 10 minutes because you don't want to overcook the chicken and have it come out tough. However, you must make sure there is no pink left in the middle!
Serving size: One boneless, skinless chicken breast will equal approximately 1 cup of diced cooked chicken.
Step by Step
1. Bring a pot of water to a boil. You will need enough water to cover the amount of breasts you are cooking.
2. Add any flavor enhancers to the water, such as salt, garlic cloves or a bouillon cube.
3. Add boneless skinless chicken breasts to water.
4. Turn the heat down till the water is simmering.
5. Cover and allow to simmer for 10 to 30 minutes, depending on breast size.
6. Check that chicken is cooked thoroughly by making sure there is no pink left in the center of the chicken.
7. Cut chicken into chunks. (Size will depend on what the given recipe calls for)
Again, I apologize for the bland picture, but I thought it was a must to share!
Basic Boiled Chicken
Recipe Notes
When you are boiling the chicken, feel free to add anything to the water that will enhance the flavor. For example, I always heavily salt the water, but I will also add garlic cloves if I am using the chicken in a mexican dish. Other ideas are bouillon cubes, onions or herbs.
The time that you cook the chicken will depend heavily on the breast size. Start to check for doneness after 10 minutes because you don't want to overcook the chicken and have it come out tough. However, you must make sure there is no pink left in the middle!
Serving size: One boneless, skinless chicken breast will equal approximately 1 cup of diced cooked chicken.
Step by Step
1. Bring a pot of water to a boil. You will need enough water to cover the amount of breasts you are cooking.
2. Add any flavor enhancers to the water, such as salt, garlic cloves or a bouillon cube.
3. Add boneless skinless chicken breasts to water.
4. Turn the heat down till the water is simmering.
5. Cover and allow to simmer for 10 to 30 minutes, depending on breast size.
6. Check that chicken is cooked thoroughly by making sure there is no pink left in the center of the chicken.
7. Cut chicken into chunks. (Size will depend on what the given recipe calls for)
King Ranch Casserole
Well, here at the Little Kitchen, we are officially on a budget. I mean sure this is nothing too new, but it's time to cook affordably without sacrificing delicious hearty meals. This king ranch casserole has been a favorite of mine ever since my friend Megan shared the recipe in college. It's great for a dinner party, but also makes wonderful leftovers so you can eat on it all week if you are just making it for two. The mixture of chicken, mexican spices and melted cheese makes a delicious dish. Enjoy!
King Ranch Casserole
Recipe Notes
This casserole can be refrigerated before cooking for a day or two or it can be frozen for up to a month. To really save time, you can also use a cooked rotisserie chicken from the grocery store and shred it instead of cooking the chicken. Once the casserole is cooked, it is important to let it cool for at least 10 minutes so that all the ingredients can set. For the cheddar cheese, mild or sharp will work, but I prefer sharp.
Ingredients
1 cup diced yellow onion
2 cups cooked chicken (click here for recipe)
1/2 cup butter
1 can of cream of chicken soup
1 can cream of mushroom soup
1 can Rotel chopped tomatoes
1 clove of minced garlic
1 teaspoon chili powder
1 cup chicken broth (1 can)
10 white or yellow corn tortillas
4-5 cups of grated cheddar cheese
Step by Step
1. Preheat oven to 350 degrees.
2. Saute onions in butter.
3. Add soups, rotel, garlic and chili powder.
4. Cut tortillas into quarters. Place torn tortilla quarters in chicken broth for 10 minutes.
5. Line the casserole dish with the torn tortillas.
6. Fill dish with alternate layers of sauce, chicken, cheese and then torn tortillas. You want two layers of each ingredient.
7. Top with cheese.
8. Bake at 350 degrees for 30 minutes. Take out of oven when cheese is bubbling and slightly browned.
9. Allow to set by cooling for 10 to 20 minutes before serving.
Sunday, July 26, 2009
Throw-Together Sponge
I feel like some good old fashioned home made sponge cake. No fan fare, no fanciness. Simple and fresh with good quality ingredients. The eggs are crucial here. Free range are essential. Sorry, but they make all the difference.
After my hectic week-end, I was working away, when I had this urge. I went into the kitchen and made a sponge. I made it with no cookbook, no accurate measurements and no intention of blogging the recipe. I hadn't made one for yonks, and I felt a lot more attention to detail was required for cyberspace showcasing purposes. Then I thought, what a load of rot! This is me and this is how I feel like cooking today. I'm not the AWW or an expert chef or a cookbook stylist. There seems to be a national obsession all of a sudden with food looking perfect or artistic on a plate. Blame Masterchef especially Poh (don't get me wrong as I really liked Poh). Whatever it is, I say "barr" all that and let's get back to cooking and eating soley based on taste. And while we're at it, let's make it purposefully rustic and thrown together. With love of course.
This is my throw-together sponge and you can easily make one too. I am here to show you how to replicate my recipes if you like them and I want to be "unthreatening" about it. There is a lot of fear associated with the humble sponge. I'm here to release you from that fear. If it sinks or shrinks or isn't baked enough or is overbaked, what's the worst that can happen. You can still eat it and you will have learnt from the experience and any mistakes. Jot down any mishaps and try to avoid them next time. It's called 'practise". And by golly have I had some practise.
I've made heaps and heaps of sponges and they are far from perfect; but they are very tasty. My favourite is probably filled with lemon butter. But one must use what one has on hand and I was far from disappointed with the strawberry filled results. Hubby and Nikka loved it and I heard lots of "ooooooooohs and aaaaaaaaaaahs" as they polished off their plates. I listened for any complaints about the lack of artistry on their plates. None came. The cake was totally consumed today and that's okay.
Sponge Cake
4 free-range eggs, room temperature please!
1 teaspoon vanilla extract
3/4 cup caster sugar
1 cup of self raising flour, sifted about 6 times
about 20gm melted butter
1 or 2 tablespoons very hot water
200 ml beaten cream
1/3 or 1/2 cup strawberry jam (I used my strawberry and apple)
1 punnet fresh strawberries, sliced
1 heaped teaspoon icing sugar
1 or 2 teaspoons cointreau or fresh orange juice
extra icing sugar
It's important to have prepared all your ingredients so they are ready to go. Also to have your oven pre-heated and your baking tin greased and lined.
Using a stand electric mixer, beat the eggs on a medium high speed for about 2 or 3 minutes. Put in the vanilla extract. Increase the speed to maximum. Add a couple of tablespoons of sugar one at a time and allow to mix for a couple of minutes until it has all been added. Your mixing time may take up to 12 minutes.
Remove the bowl from the stand and take out the whisk used to beat the eggs and sugar. Add half the flour and gently incorporate into the egg mixture using the same whisk. You need to find which action best suits you in order to do this. It's quite an important step. I slowly turn the whisk then raise it into the air allowing the mixture to fall. I do this the whole time. Add the remaining flour. Add the hot water and melted butter together; pour down the side of the bowl and continue with the gentle whisk till you see no more traces of flour. You should make no more than half a dozen turns with the whisk.
Pour into the baking tin; bake in a moderate oven for about 30 mins or till done. Please refrain from opening the oven door until almost done. Sponges are notorious for sinking if the door is opened too early.
Take out and place onto a rack; only for a minute or two. Using a knife, you may need to go around the edges to help release any cake that is not easily coming away from the sides. Turn onto another rack immediately; peel away baking paper; cover with a teatowel. Allow to cool.
Unfortunately I didn't take any photos of the steps because I really hadn't planned on posting this recipe. Posting came to mind after I removed the cake from the tin.
I was really happy with it.
This is where the free range eggs pay off. Apart from the superior taste, just look at that magnificent yellow colour. Glorious.
I chose to cut the cake so that I had three layers. You may prefer to cut it in half.
(In that case, spread the jam first, followed by the cream and then finish with the strawberries.)
Place the bottom layer onto a plate. I spread this layer with my Strawberry And Apple Jam
Place the next layer over the jam layer; spread this with fresh cream and top with the strawberries. I should mention that while the cake was baking I sliced and macerated the strawberries in icing sugar and cointreau. This helps to draw the juices out and really makes the strawberries luscious. Try it.
Plonk the top layer over the strawberries and cream.
Shake icing sugar over this top layer.
Take a knife; sharp or blunt and hook in. For today at least; presentation is out and taste is in!
Saturday, July 25, 2009
little kitchen loves... Ikea Nonstick Skillet
This is one of my favorite little kitchen secrets. When it comes to buying pots and pans there are so many options. Sometimes buying high quality expensive pans is definitely worth the money, but this is not the case with a nonstick skillet. This is an essential pan to have in any kitchen to cook anything from eggs to any dish with cheese when you want an easy cleanup. This is actually a tip I got from a friend who is a professional chef. Whether you buy an expensive nonstick skillet or a cheap one, they will give you the same results and no nonstick pan lasts forever because the nonstick surface will wear out and you will need to throw it away. My chef friend told me some of the best chefs in the world have cheap nonstick skillets. This set of two from Ikea is perfect and the price couldn't be better... $7.95 for two! When browning meats and making sauces, you will want to use a good skillet and I will talk about the pans I have invested in on a different post. But for now, I am suggesting you pick these up from Ikea for all your quick cooking. Now remember, when you start to see the surface of the pan peeling off, it's time to throw the pan away and get another one. At least this way you won't be too sad to see that pan you paid a couple bucks for go in the trash!
Friday, July 24, 2009
Minicupcakes!
Jag har letat som en galning efter miniformar till muffins och cupcakes och hittade till slut, på Lagerhaus! Jag älskar prickiga formar så dessa var helt perfekta.
De är spritsade med lite ljusrosa cream cheese frosting som fanns kvar sen förra cupcake-baket. Garnerade med strössel och rosor i sugarpaste.
Jag slängde ihop en smet med cappuccinomuffins för att testa dem. Jag använde dubbla formar, vet inte om det är nödvändigt för att de ska hålla formen bättre. De blev iallafall söta! Och goda!
De är spritsade med lite ljusrosa cream cheese frosting som fanns kvar sen förra cupcake-baket. Garnerade med strössel och rosor i sugarpaste.
Blueberry Dumplings with Vanilla Ice Cream
There is nothing like blueberry desserts in the summer. You can buy plump blueberries for cheap and serving them in this dumpling dessert is a great twist. I served these the other night when we had some friends over and my friend Merrill described this dessert perfectly. She said it tasted like a warm blueberry muffin with ice cream. The slightly sweet cake dumplings simmer in the blueberry sauce and soak up all the flavor. This is such a great dessert because you can prepare the dumplings ahead and then cook them while you eat dinner so they will be ready to serve warm. And best of all, it comes across as a complicated dessert, but couldn't be easier to make. Enjoy!
Blueberry Dumplings with Vanilla Ice Cream
Recipe Notes
The term "cut the butter into the flour" simply means to mash the butter until it turns into crumbs in the flour mixture. If you do not have a pastry cutter, a fork will work fine. You can see in the picture above the crumb textured state of the dough before you add the milk.
Ingredients
1 cup all-purpose flour
1 tablespoon sugar, plus 1 1/2 cup sugar
1 teaspoon baking powder
Pinch of Salt
1/2 cup (1 stick) unsalted butter, softened
1/4 cup milk
1 quart fresh or frozen blueberries
2 cups water
Vanilla ice cream (or fresh cream)
Step by Step
1. Stir flour, 1 tablespoon sugar, baking powder and salt together in a medium bowl.
2. Cut butter into dry ingredients using a pastry cutter or a fork.
3. Add milk to form dough. Using your hands, roll dough into golf ball size balls.
4. In a large saucepan, combine berries, 1 1/2 cups sugar, and water and bring to a boil.
5. Drop dumplings into hot boiling berries one at a time.
6. Cover pot, reduce heat to low, and cook slowly for 20 to 30 minutes.
7. Do not remove the lid before 20 minutes has passed, and do not stir the dumplings.
8. Serve warm with vanilla ice cream or fresh cream.
Blueberry Dumplings with Vanilla Ice Cream
Recipe Notes
The term "cut the butter into the flour" simply means to mash the butter until it turns into crumbs in the flour mixture. If you do not have a pastry cutter, a fork will work fine. You can see in the picture above the crumb textured state of the dough before you add the milk.
Ingredients
1 cup all-purpose flour
1 tablespoon sugar, plus 1 1/2 cup sugar
1 teaspoon baking powder
Pinch of Salt
1/2 cup (1 stick) unsalted butter, softened
1/4 cup milk
1 quart fresh or frozen blueberries
2 cups water
Vanilla ice cream (or fresh cream)
Step by Step
1. Stir flour, 1 tablespoon sugar, baking powder and salt together in a medium bowl.
2. Cut butter into dry ingredients using a pastry cutter or a fork.
3. Add milk to form dough. Using your hands, roll dough into golf ball size balls.
4. In a large saucepan, combine berries, 1 1/2 cups sugar, and water and bring to a boil.
5. Drop dumplings into hot boiling berries one at a time.
6. Cover pot, reduce heat to low, and cook slowly for 20 to 30 minutes.
7. Do not remove the lid before 20 minutes has passed, and do not stir the dumplings.
8. Serve warm with vanilla ice cream or fresh cream.
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