Food Archive

Popovers

Posted January 9, 2015 By Ruth

Just because

2015-01-09_20-06-58_600

 

Recipe HERE.  And if you take care to actually follow the directions to the letter its basically fool proof.

4 Comments so far. Join the Conversation

Smoked chicken for lunch meat

Posted January 2, 2015 By Ruth

3 chicken breasts (I didn’t weigh them, but they were pretty average sized)

Brined for 4hrs: 4 cups of water, 1/4cup sea salt, 1/4 turbinado sugar, 1 bay leaf, a heavy sprinkle of garlic powder, onion powder, mustard powder, ground pepper, and red pepper flakes

Smoked over hickory chunks.

Supposed to be to 165 internal, which should have taken about 1.5-2hrs, but I had a thermometer malfunction (its an elderly cheap digital and it didn’t like the outdoor temps of upper 20’s), and so they went a bit longer than they should have (closer to 2.5hrs) in order to be on the safe side.  As a result they ended up a bit dryer than ideal.

Still tasty though, and they’ll work very very well for sandwich slices which was the point of the exercise.  They aren’t going to last long though.  I smoked them yesterday and between Husband and I they’re already half gone!

Gonna do turkey breasts next time….

Gonna have to buy a proper smoker and wireless thermometer if we keep on doing this……

Be the first to comment

Home made peppermint marshmallows are evil

Posted December 23, 2014 By Ruth

and since I’ve already screwed with my chances of not gaining weight for the holidays I’m going to share the recipe ;)

Original basic marshmallow recipe here.

Add 1/4 teaspoon of peppermint extract at the same time you add the vanilla.

For a softer, almost melt in your mouth, marshmallow whip for the lesser amount of time (I barely did 10 minutes for this batch).

For a firmer “holds up better to toasting for s’mores” marshmallow whip for an extended period of time, 15minutes minimum, upwards of 20 reported by commenters on Facebook.

Its surprisingly easy to make these btw.  You’ll need a candy thermometer (or a solid understanding of how to tell the candy stages apart), and you really do want a stand mixer, but you could do it with a powered hand mixer if you wanted, though you’d have to be extra sure of your prep ahead of time and you might need an extra set of hands for the mixing of the sugar syrup and the gelatin.  The only strict part is the pulling them off the stove at the right temp part.  And the only pain in the butt part is the cutting them apart and keeping them from sticking to everything part.  Btw, I never have cornstarch on hand, I always just use extra powdered sugar.

I got 2lbs of marshmallows out of this batch…….

Home made hot pepper powder

Posted December 4, 2014 By Ruth

5 1-gallon Ziplocks of hot peppers (jalapenos, habaneros, and Hungarian Hot Wax) from the garden (rough chopped and frozen) went into the dehydrator on Monday.  

Overnight between Wednesday and Thursday the eye-watering scent from the dehydrator (which is in the garage for a reason) abruptly cut itself down to less than 1/4 of what it had been.  A check of the peppers showed them to be nice and crisp.  

The dehydrated pepper pieces fit into a single gallon ziplock.

A run through the food processor and we have hot pepper powder for seasoning.  And my sinuses are clearer than they’ve been in weeks…..

2014-12-04_15-55-31_893

Its a fairly roughly chopped “powder”, but that was about all my sinuses would take…..

Smoked Turkey Breast and Hot Wings

Posted November 7, 2014 By Ruth

So on a whim I picked up a boneless turkey breast to smoke, and, after poking around a couple places, I picked up some chicken wings to try too.

Turkey breast was brined for 6hrs in an impromptu brine of water, salt, raw sugar, onion powder, garlic powder, powdered mustard, pepper, a bay leaf, and allspice.  Smoked (with hickory) for 2.5hrs, with the smoker running about 200-225.  It weight 1.8lbs raw.  Internal temp was 155 when I pulled it off the smoker, I wrapped it in foil and carryover brought it to 160.

Wings were brined in water, salt, sugar, and garlic.  Smoked for 2hrs 15minutes.  Hot sauce was butter (1stick), 1/4cup of Red Hot, 1/2tsp of garlic, 1/4tsp salt, and one chopped habenaro.  It was brushed on the wings before smoking, and every 45minutes during smoking.

Oh yah, we’ll be doing that again!

Quick and easy rolls

Posted November 6, 2014 By Ruth

I found this recipe here.

Ok, first off, despite the title of that recipe, they’re not 30 minute rolls.  If you actually follow the timing instructions you’re looking at a good 40 minutes from start to finish.  And mine took ALOT longer to bake than hers.  Could be my oven (though thats new and two different thermomters say its heating right), could be my pan (though I’ve now tried this with three different pans).  But give yourself an hour to make these.

Having said that, they’re still a very quick, very easy, dinner or small sandwich roll.  See the above link for the original recipe, below for my version of it

  • 1 cup plus 2 tablespoons warm water
  • 1/3 cup olive oil
  • 2 tablespoons active dry yeast (yes, TABLESPOONS)
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 egg
  • 3.5 to 4 cups flour (AP is fine)

Preheat oven to 400 degrees.  Thoroughly butter the inside of your pan (see below).

In the bowl of your stand mixer, combine the warm water, yeast, and sugar. Allow the mixture to rest for 10 minutes or so, till the mixture is bubbly and foamy.

Mix the oil, 2 cups of flour, the salt, and the egg into the yeast mixture using a dough hook. Add the remaining flour 1/2 cup at a time.  It should be smooth and not overly sticky when its ready to go.

Shape dough into 8-12 balls and place in your pan. Let dough rest for 10 minutes.

Bake for 30 minutes or until tops are just golden brown.

 

Pans: she recommends a 9×13 pan.  After trying a couple different pans I ended up settling on my cast iron Dutch Oven of all things.  Setting it on top of the stove while the oven is heating (and for the “resting” time) warms it a bit.  To bake in the Dutch Oven, leave the lid on for the resting stage, and the first 5 minutes of the baking time.  After 5 minutes remove the lid, and let them bake till golden.  This produces a fairly high risen roll.  However they still took 30minutes to bake for me no matter WHICH pan I used.

 

I have to admit that we mostly use them for sandwich rolls, and infact these are the current running favorite for sandwiches in the house.  The fact that they’re very quick and easy to make helps with that.  The olive oil flavor comes through nicely and blends well with the sandwiches, though not so much if you just want a buttered roll.

Smoking (meat)….bleg?

Posted September 30, 2014 By Ruth

Ok, so at my (husband’s) nephew’s birthday party this summer they had a cousin (ok, technically my husband’s sister’s husband’s cousin’s husband) smoke a pork butt for pulled pork as well as do up some chicken in his smoker.

I wasn’t entirely thrilled.  About the only smoked meat I like is bacon, and pretty much the only pork I eat is bacon, so I settled on a small piece of chicken, and planned to eat alot of cake (hardship that that is).

But dang that pulled pork smelled good.  So I ended up going back to grab some, I figured eating a bite or two would fix that problem.  And then I went back a 2nd time and loaded up my plate….

And then I tracked down the (husband’s sister’s husband’s cousin’s husband) cousin who made it and demanded the recipe for his pulled pork.  He was kind enough to email it to me.

So yah, next step was a smoker.  Picked up a seriously cheap electric smoker off craigslist ($40, but it wasn’t exactly a high end unit to begin with), made a couple of the recommended modifications to the unit that made sense to me (like, putting in a proper thermometer instead of the “cool, ideal, hot” one it had).  I figure its easy enough to upgrade to a better unit later if we actually end up using it.

The guy added in a half bag of hickory chunks when we picked it up.  So I should be good for a couple runs of smoking meat before having to find more wood.

When I make our grocery run Thursday or Friday I’m going to pick up the various ingredients I need.  Hopefully this weekend I’ll be giving this a try. 

I know there’s folks out there who smoke meat on a regular basis.  So tell me what I need to know before I go and do this for real…..

Updates

Posted September 9, 2014 By Ruth

Well, I’m alive, and awake.  Day 4 on the new allergy med and I think I might be getting used to it, I’m not feeling QUITE as bad as I did over the weekend.

The lily plants my aunt sent me have started blooming:

2014-09-08_11-17-26_206

They’re from the family “crocosmia” though there’s virtually no way to tell which variety they are.  We’re borderline too cold for them here, but if they’ll survive (cross fingers) they’re prolific and loved by bees and hummingbirds.

After a comparatively cool summer Mother Nature decided we needed at least a COUPLE hot days, and so last weekend we hit 90, both Friday and Saturday.  My only gripe was that I had to uncover the garden lest it scorch.  Course, we’re back to cool-ish weather, with lows potentially descending into the mid to low 40’s in the next week.  So I had to re-cover the garden with the frost blankets.

The onions are, again, a bust.  A couple good sized ones, the rest are tiny.  Obviously I’m doing something wrong.  Anyone ever tried planting onion seeds in the fall at the same time as garlic?  Answers online are mixed…..

The white watermelon is trying to produce more fruit.  If the buds take I’ll cover it and see if we can keep it warm enough to produce a decent melon or two……

The hot peppers and the tomatoes are loving the heat from the frost blankets though.  Ripening has kicked into full swing.  I’ve made 3 1/2 pint jars of pickled jalapenos, and 12 1/2 pint jars of jalapeno jelly (with either a single Hot Wax pepper or a single habanero pepper depending on the batch), plus filled a gallon freezer bag with large chopped hot peppers, and started a 2nd bag.  Those peppers are in the freezer, and once the harvest is done I’ll toss them all in the dehydrator and then grind them into powder for Husband to use for seasoning through out the winter.

Soft Molasses Cookies

Posted August 15, 2014 By Ruth

I’m not sure how I never posted this recipe on here….its one of my favorites.  Bit of a pain to make, but the cookies are to die for!

3/4 cup shortening

1 cup packed brown sugar

1 large eggs

1/2 cup molasses

2 1/2 cups all-purpose flour

1/2 teaspoon salt

2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1 teaspoon allspice

1 teaspoon nutmeg

 

Cream together shortening and brown sugar.  Stir in egg and molasses and mix well.  Fold in dry ingredients and stir. 

Cover and chill till firm (1-2 hours).

Preheat oven to 350°.  Roll dough into small balls and roll in white sugar.  Place on lightly greased cookie sheet. 

Bake at 350° for 9-10 minutes. 

Leave on sheet one minute until set.

Makes ALOT of cookies!

 

Canned potatoes

Posted August 12, 2014 By Ruth

I’ve been looking at alternatives for storing my potential crop of potatoes this winter.  I still want to try the modified fridge,  but I’m not having any luck finding a fridge in the general size I’m looking for (ie: a full size fridge thats not huge, that works, that doesn’t cost a alot).

I’d mostly decided on dehydrating the large majority of the potatoes.  And no matter what I’ll be dehydrating at least some of them.  But I just ran across the fact that you can pressure can potatoes too!  After reading a variety of blog posts on it I ran across this one, where one commenter stated that they did a cold pack of french fry cut potatoes……I’d mostly decided that at least SOME of the potatoes I was going to dry would be a french fry cut…..I might have to try that…..

Does anyone have any experience with home-canned potatoes?