Tampering

It has been a while since I have taken time to do this. But as you are all in the midst of the holiday season I am sure you understand. This year has been a fabulous cooking feat. I have had so much fun learning new recipes to add to my repertoire with some indescribable disasters of of cooking half asleep and making the worst birthday breakfast possible for my sweet hubby. With all that, I still managed to muster up the confidence to tackle the yearly candy day.
Candy day always starts off the same with buying more chocolate because I can never remember which size bar is required by the most incredible fudge recipe i have ever made. Up to this year it has been one of those sacred recipes that I have know that tampering with would surely lead to the demise of every good tradition in the book. Thus, I have been able to hold off switching, substituting, or making do with this recipe for six years, almost a record for me. Being me, and having read up all year on how to tame chocolate in to submission I went for it. Adding just a hint of ginger, a touch of cocoa powder, and fudging the chocolate by four oz. made fudge that must be kept in a lock box. so here is the recipe, and have you master lock ready and waiting, I am sure it will cool just fine under lock and key.
Fudge- Based on Valerie's incredibly lovely wonderful recipe.
Prep 13x9 in pan by lining with foil and leaving a good 6 in overhang on at least 2 of the four sides. Set pan aside
1 12oz pkg semi sweet chocolate chips
3 4 oz bars Hershey milk chocolate bars broken up
1 7 oz car marshmallow fluff ( name brand is fluffier wierd but true)
1 Tb butter
1 T good vanilla extract
1/4 t ground ginger
3 Tb dutched cocoa powder
Place bove ingredients in over sized bowl, and set aside.
In a large saucepan combine
4 1/2 cups white granulated sugar ( use it all this is chemistry, don't substitute trying to make fudge healthy, that's not he point)
1 12oz can evaporated milk
Turn heat to medium and stir about every other minute at least to keep from burning. Bring to a boil and star timer for 6 minutes one it has started boiling.
When the timer ruins your meditative state of making your shopping list, immediately remove from heat and pour into bowl with chocolate. Stir entire concoction until smooth, creamy, and no streaks of marshmallow are showing.
Pour into prepped pan and set out to cool at room temp,Cut in to 1x1 in pieces, put in air tight container and then transfer to lock box or fridge.
Nuts can be added to the chocolate mixture in the first bowl if your family likes that, but trust me when it tastes this good there is no need.
Smile but not too long cause you will miss your chance to try it in your reflective state.
Merry Christmas
Mrs. Brownie

A new Favorite

Okay, in all honesty I am not big on food trends I think they tend to get out of hand where a home cook ends up in the kitchen with a bunch of ingredients that no one really likes but they were cool on that TV show, or an article couldn't say enough about them. Living in the real world where a grocery budget doesn't leave much wiggle room for things like imported foie gras, I like recipes that most people might have the ingredients on hand. Thus, over the last week after being asked to create a menu for a themed Bethlehem party I decided to give the cool dip a go in my own food processor to help stay within budget. Man am I so glad that I did. I found out that Taihini is much cheaper made in your own home as well so here is how you do it.
Next time you are at the market go to the Asian section and buy some bulk sesame seeds for the tahini- ie. sesame seed paste. I know it may sound weird but it makes the hummus have a nutty flavor that is fabulous. Grab a bottle of sesame seed oil while you're there this is great stuff to make your Asian recipes taste more authentic and makes a fun twist on roasted veggies.
tahini is just
1/4 cup sesame seeds (toasted if you would like a nuttier flavor)
1 T of water
1 t sesame seed oil
1 pinch kosher salt
put all ingredients in food processor and let it run until it creates a smooth paste.
Remove paste to condiment container and store all but 1 Tablespoon in the fridge.
For hummus
Put reserved paste
1 15 oz can garbanzo beans drained and rinsed
2 T Lemon Juice
2 T Olive oil
1/2 t salt
1/4 t white pepper (optional)
2 cloves minced garlic
and any additional herbs that you have on hand fresh or dried are fine. Remember herbs like tarragon are very potent. I like a bit of mint or cilantro personally. 1t of anything you like should do the trick and up to 1 T fresh herbs minced.
Turn on blender and let run. Intermittently take spatula or spoon and scrape sides to get a well mixed dip and there you go. That $8 a tub dip is yours for pennies on the dollar and it tastes SO much better than the other stuff. Enjoy with anything you might typically dip in a savory sauce. Get creative, and just wait for the bowl to empty- it doesn't take long. Big plus is it is good for you, so less guilt during the holidays never hurt anyone.
Smile and savor
Ms Brownie

Le Sigh

What a wonderful week. Just looking back on the spectacular gift of a busy, lovely life filled with the scents of home cooked bread and cinnamon. Thanksgiving always brings vivid memories from every corner of my past. Days of standing beside those I have admired from my youngest years seem to be the most potent of them all. Years of learning, growing and striving to be that person my mother new existed inside. Everyone says that if you want to know me quickly look through my eyes and you may not know the details but you will get the gist of my story. Well, that story has been accompanied by a symphony of smiles, tears, giggles, and jibes. In tribute to a very nostalgic crazy week I give you a recipe still memorized after years of preparing it for friends and family. It too has deep secrets and hopes. Note I don't use alcohol for consumption ONLY cooking. We had a rule in our house that this cake never got tasted before it went in the oven. Hey, it is more than worth the wait.
Kahlua cake
Preheat oven to 350 F
Mix 3 eggs
1 16 oz real sour cream
1/2 cup oil
1/2 cup kahlua
1 dark chocolate cake mix
1 pkg chocolate pudding
6 oz semi sweet chocolate chips
Stir until not dry ingredients remain no longer. Butter a large bundt pan and then dust with cocoa powder or powdered sugar.
Place cake in prepared pan and bake for 45-55 min depending on on your oven. Check with a toothpick between the two edges of the pan. Make sure it is cooked through. Turn out of pan after 10 min. serve dusted or galzed with powdered sugar.
Smile and savor, cause this is a bit of every Holiday season I have every enjoyed.

Bread What?

Okay,those of you who know me personally know that I rarely if ever recommend going and making a special trip to buy something especially for a silly recipe but this might be worth the time. Or on your next shopping trip just grab a bag. Of what you may ask. BREAD FLOUR. I know that there are many brands s and such on the supermarket shelf find one you are comfortable paying for and put it in the basket. One may query why all the hooplah? My dear hubby just this morning commented on how wonderful my bread has been since I have switched over to even using half bread and half all purpose. So how does it work? Bread flour contains a higher percent of proteins that make longer strands of gluten during the kneading process. These longer chains help the bread through the rising and baking stages of production. Resulting in a bread loaf that can be put on a cookie sheet free form. Slash across the top a few times and no one will believe that you made it yourself. BTW yes I do make homemade bread often, but if you don't when you go to the effort might as well make your product have some sweet pizazz.( this advise not intended for rolls which often are desired to be light and flakey. On this matter experiment if you wish but be forewarned the texture will change.) On that note Slice and savor.
Ms Brownie

All rolled up

In our home there are just two people for most meals. Which is fine but I came from a family where there were six warm bodies with appetites to feed 8-10 people. As a result when i first got married we had leftovers every meal, not a bad thing when you are working a lot, but heavens sometimes individual portions are valuable without the microwavable plastic freezer meal. In response to to my hubby's love of lasagna I tried to create actual lasagna in portion sizes without stacking containers of the rest of the casserole. Thus, the roly poly was born. The big bonus is you can make these fast and in whatever portion size you want. My husband loves these cause he can easily eat and portion them out for however hungry he might be. So here goes:
Makes 4 well filled rolls.
1 jar pasta sauce or leftover marinara from any dish
1 cup ricotta cheese
1 egg
1 T fresh chopped herbs ie basil, thyme, or parsley. Or 1t dried
salt and pepper to taste
4 lasagna noodles
1/2 lb ground beef browned- in all honesty if you have leftover beef or sausage simple shred or chop it into 1/2 inch dice for a yummy change of pace.
For the health conscious cooked summer squash, spinach, or onion, can be added to the meat or ricotta mixture, follow what your family likes.

Bring large pot of water to boil add 1 t salt then add noodles and make sure they are submerged to cook through according to package directions. While the noodles cook, mix ricotta, egg, herbs, and salt and pepper until well blended. Add meat and chopped veggies if using to ricotta mixture and set aside. Drain the noodles and rinse with cold water. Taste the marinara sauce to make sure its the flavor you like if not doctor with a can of tomatoes, some balsamic vinegar, or herbs and garlic. Take one noodle at a time and lay flat on an appropriate work surface( one that can get messy.) Spread ricotta mixture across the entire noodle, then roll up from a short side. Place in greased loaf pan. Repeat procedure with remaining noodles. Spoon a generous amount of marinara over all the rolls and heat in 350 oven for 25 min until warmed through.
This recipe is especially accommodating to picky eaters as the filling can be individualized, simply mark different types of roly polys with cheese or a toothpick to ensure they get the right one. Thankfully, this recipe doubles beautifully and can be frozen, just cover with plastic then tin foil, label, and freeze prior to baking- it will take about an hour to cook if taken directly from the freezer. Making this a great dish for busy nights.
Smile and Savor
Ms Brownie
forgive the lack of posting this week it has been slightly crazy.

Say NO to take out

Why does some chain pizza joint get to decide how you like your sauce? Around here most normal restaurants try to seduce one's senses using a sickeningly sweet tomato sauce on top of a flavorless cracker- like crust. YUCK. So instead of putting up with a stranger's definition good, wholesome, pizza I make my own. Because it is your pie, top your glorious creation with whatever sauce ( or use the Italian Gravy recipe) you want, canned or otherwise. Furthermore play with alfredo, bbq and topping combos like at the gourmet places hopefully you too can find a favorite fall back dinner recipe for an at home date night. To play with the texture one can add 2 Tablespoons of cornmeal to make a dryer crust, or up to 1/4 cup potato flakes to make the crust more tender. One last note, if you need the yeast to activate a bit faster ie. you have a room full of starving testy tasters add any acidic liquid in the first step. Yeast loves a slightly lower ph.
Pizza dough
Combine 1 cup luke warm water (105-120 degrees)
1 scant TBS or packet quick acting dry yeast
1 tsp sugar or 1 TBS juice
wet yeast granules and set to the side.
Combine 2 cups flour with cornmeal or potato flakes
or 2 1/2 cups plain flour.
1/2- 1 tsp salt
1 TBS olive oil
stir then make well in the middle of a medium bowl.
add the blooming yeast it should look foamy and smell like a bread store.
Mix with spatula or spoon until combined. Using 1/4- 3/4 cup flour- depending on the humidity etc. knead dough until it starts to be less tacky and smell like warmed yeast. Ideally cover in greased bowl adn let rise for 30 min to 1 hour your finger indentation will leave an imprint. or let rest 5- 10 min and shape into a pizza then top with favorite toppings.
Cook in preheated 400 degree oven for 12-14 minutes. Dough can be simply buttered and covered in kosher or seasoning salt of choice and baked for shorter time to make delicious bread sticks.
Smile and Savor it.
DON'T PLAN ON LEFTOVERS
Ms. Brownie

Oblique Comfort food

Comfort Curry
Granted, I had never thought, considered or desired to step foot in an Indian (think Sheba) until I met my now husband. It was one of those situations that we all get ourselves into when dating. Trying to seem adventurous by doing something off the charts, to show your date that you really are that interesting, and willing to experience things from his past. Brian, had returned the previous year from living in a community with heavy Indian influence and was still enamored by their food. Thus, he dragged his entire apartment with dates to the local Indian restaurant for a cultural experience. The best part of the evening was certainly a dish I still craved called mushroom matter. A close second came when the idiot roommate ordered the vindaloo in “hot” fashion and turned more than one shade of the rainbow as he too tried to impress his date. I must admit I have yet to recreate the mushroom dish but here is my version of a comforting Indian style curry similar to the one my husband orders.
Sear 4 room temperature chicken breasts sliced into ½ in chunks ( boneless skinless) lightly in a nonstick pan with enough oil to coat pan.
Cook an extra minute just to get the breasts mostly cooked- they will finish later in the sauce.
Remove from pan and set in a bowl.
In same pan put 1t-1T of oil or clarified butter and add 2 tsp curry powder and ½ t garam masala. If you like you can find a recipe for your own on the internet. More work but you know the freshness of the spices.
Roast spices until they start to smell toasty, not burnt.
Puree I medium onion and 2 cloves peeled garlic until pulpy.
Add to pan with roasted spices and cook for 3-5 min until onion just translucent.
Add any fresh or frozen veggie you want at this point. I love cauliflower, potatoes, spinach, canned mushrooms, okra, or flat green beans let you imagination run, just remember to wait o add frozen peas. You are going to want about 1- 1.5 cups veggies per serving if not using any meat. If you want to add meat, use cooked leftovers. The best part is that there are so many spices in this dish most preparations turn out fabulous.
Cook until just tender adding water or chicken stock as needed to keep from sticking.
Lastly add 1 8 oz can tomatoes sauce on top with peas if using, and stir turn the heat down to low. Then just cover the whole mess of it, and go set the table or fold some laundry. It will be done in about five-ten minutes, but the long you give the flavors the better. Dish over rice and you will be in heaven. Warm tortillas if you whish and forget the silverware for a night to make the experience a little more authentic.
PS Curry can get spicy so read the label on the spice mix, and have some plain yogurt or fresh cucumber on hand to cool any over-heated palates.
Smile and savor every bite.
Ms Brownie