June 30, 2009
Before sampling the great treasures inside, we walked around the courtyard where there were many types of pineapples from all over the world. One interesting thing about pineapples - they look the same from the time they blossom to the time of harvest (18 month later!).
This is the goodness we came for - pineapple sherbet (they call it pineapple whip) in pineapple juice. Mmm Mmm Mmm!
A few seconds later, it looked like this. If you don't have time for the train or the maze, make time to get one of these (or any version of the pineapple whip!).
June 29, 2009
Everything in Hawaii is very relaxed, laid back. Get your own silverware, condiments, and water. Everything on the menu is delicious. I got a skewer of teriyaki chicken and one of shrimp. I am sorry I didn't get a picture of it... I ate it quickly and then gasped that I forgot to include you in the experience!
Oh, and the best part - the view!
June 24, 2009
I learned a couple things about our friendly jalapeno that I thought I would share with you.
1 - As you probably know, the heat lies in the seeds and in the ribs. Remove those to make a more mild salsa.
2 - Do not use your hands to remove the seeds or ribs. I don't think you need gloves, these peppers aren't that hot, but use a spoon or your knife.
3 - The oil in the peppers is what makes your hands taste spicy after - wash immediatly after. This oil can burn you. (Yes, I know this from experience - I removed the seeds with my thumb, and behind my finger nail was a little sore all night.)
4 - (This one I figured out myself - its the best!) To remove the oil from your hands, if washing doesn't work, soak a cotton ball in rubbing alcohol and rub the area. The alcohol removes oil! Isn't that awesome? That's my culinary experience mixed with my nursing knowledge! Try it! Hey, someone let me know if it works with onions or garlic!
June 22, 2009
June 19, 2009
Adapted from Nordstrom Friends and Family Cookbook
½ c firmly packed brown sugar
1/3 c white sugar
1 tsp cinnamon
Pinch of freshly ground nutmeg
7 Tbsp flour (or ½ c minus 1 Tablespoon)
½ c butter, cold, cut into small cubes
1 c old-fashioned rolled oats
5 large Granny Smith apples, peeled, cored, cut into wedges (about 6 cups)
½ tsp cinnamon
1/3 c hot water
* You can use any type of apples you would like. I think Granny Smith are a perfect blend of holding their shape, having a slight bite, but still be soft like my husband likes.
Preheat oven to 350 degrees. Lightly butter an 8-inch square or 9inch round baking pan.
To make the topping, in a bowl, stir together the sugars, cinnamon, nutmeg, flour, and salt.
This is what whole nutmeg looks like
It comes in a container like this
This is how you grate it. It tastes so much better this way than the pre-ground stuff. (And is lots cheaper!)
Add the butter
and oats. (This kind of oats - not the quick cooking kind - they should look like little grains smooshed)
Using a pastry blender, fork, or your hands (my favorite), work in the butter until all the ingredients are well blended but not overmixed. (If using your hands work fast and don’t overmix is really important because you don’t want the warmth of your hands to melt the butter or cause a gluten to form from the flour.) Refrigerate until ready to use.
To assemble the crisp, place the apples in the prepared pan
make it all pretty so people reading your blog are very impressed, realize that you still have half the apples to fit in, prepare a new pan, and just throw all the apples in.
toss with cinnamon, and spread evenly. Drizzle the water evenly over the apples.
Spread the topping over the fruit.
Bake the crisp until the topping is brown and crunchy and the apples are tender, 25 to 30 minutes.
Serve hot, warm, or room temperature. Top with ice cream, whipped cream (my favorite), or half and half (my husband’s favorite).
Mmmm, Mmmm, Mmmm.
June 17, 2009
June 16, 2009
I also must preface that my in-laws do not get their jollies from food. For them, food is fuel. Period. (I know, it is a little odd.)
So, this last week I traveled with my father-in-law and baby to Texas to visit my sister-in-law and her family. We left for the airport at 10 am, flew out to Denver at noon. We had a little bit of a layover - it was about 1:30 in the afternoon. My thoughts, "lunchtime!" I didn't want to mention it because I didn't want my father-in-law to think I wanted him to buy it for me, and because I thought "he must be hungry." Nope. So I got out my "snack" and ate almost the entire bag of my sweet and salty goodness. Well thanks to good ol' Southwest we had a stop in Amarillo and didn't arrive at our destined Dallas until 6:45. We were the last plane to land and the airport was closed. So, we had to sit in the baggage claim area for over an hour while we waited for the thunderstorms, lightning, and tornadoes (yes, tornadoes) to pass. We were walking out of the airport close to 8:15. Bless my 8 year old niece who was saying she was hungry. Well, the airport we landed in was fairly small and the only thing that was open was Chili's - we didn't want to wait that long - and Cinnabon. We took a box of 6 cinnamon rolls and ate them in the car. Seriously, that's what my meals consisted of - Chex Mix and cinnamon rolls. Thankfully when we got home the lasagna had been put in the oven a while before the power went out and had finished cooking. So we ate in candlelight while we waited for the tornado power-outage to resolve. What an adventure! Things I have learned: when traveling with the in-laws, bring food (or speak up like cute niece!).
June 12, 2009
I thought I would let you in on the secrets to knife care that I have learned over the years.
June 10, 2009
For some reason whenever I see buttermilk, I think of this recipe. It was on sale this week, and although we are past St. Patrick's Day, I had to make it.
Irish Soda Bread
Nonstick vegetable oil spray
2 cups all purpose flour
1/4 c sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon baking soda
3 tablespoons butter, chilled, cut into cubes
1 cup buttermilk
2/3 cup dried fruit (optional)
Preheat oven to 375°F. Spray 8-inch-diameter cake pan with nonstick spray. I used a 9-inch because, well, that's what I have.
Add butter. Using fingertips, rub in until coarse meal forms.
Make well in center of flour mixture.
Add buttermilk. Gradually stir dry ingredients into milk to blend. Mix in raisins, if desired. I didn't today.
Using floured hands, shape dough into ball. Transfer to prepared pan and flatten slightly (dough will not come to edges of pan). Sprinkle dough with 1 tablespoon of sugar. I know, I have a weakness for anything with sugar, so this got a little more than a tablespoon of sugar. Bake bread until brown and tester inserted into center comes out clean, about 40 minutes.
June 09, 2009
June 08, 2009
1 english cucumber or 4 tomatillos
1 small red onion diced
1 tomato drained of seeds and diced
1 jalapeno seeded (when I make a normal salsa I usually leave in some seeds, but this isn't meant to be super hot)
juice of 2 limes
juice of 1/2 an orange
1/2 c chopped cilantro
salt and pepper
Mix and enjoy!
These are all estimates of the amounts I use, I just adjust to what I have on hand, how it tastes, and how it looks. This is great for any protein: chicken, fish, pork. Also great alone with chips!
If using this to top a protein, don't test with tortilla chips (my usual way of testing salsas) because the salt from the chips may throw off your need for seasoning.
June 05, 2009
I was in charge of dessert and my mom and I have been talking about these cookies for a while.
adapted from The Barefoot Contessa Cookbook
3/4 pound unsalted butter, room temperature
1 cup sugar
2 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
1 1/2 cups small diced pecans
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture. Add the pecans and mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.Roll the dough 1/2-inch thick
Cut into 2 1/2-inch squares with a plain or fluted cutter (or cut into any shape you like). I didn't have a cookie cutter other than a heart so I decided to use my handy pizza cutter. Place the cookies on an ungreased baking sheet. Bake for 20 to 25 minutes, until the edges begin to brown.
Let cool completely before eating. I know, this is hard - but trust me, they are one of the few cookies that are better room temperature.
I decided to double the recipe - some for work, some for my mom. So with the second batch I decided to roll it into a log and chill that way. Once it was chilled I cut it into 1/2 inch slices and baked as above.
Either way works, the dough needs to be well combined for the log - or else it will crumble as you cut it.
Delicious! Once cooled, eat before someone else does!
June 04, 2009
I also might get this to go along with it!
June 03, 2009
So, I thought I would try it out.
Neighbor Dorthy's Caramel Cake
Preheat oven to 350 degrees.
1 3/4 cups cake flour (sift before measuring)
Resift with 1 cup brown sugar
1/2 cup soft butter
1/2 cup milk
1/2 teaspoon salt
1 3/4 teaspoon double-acting baking powder
1 teaspoon vanilla
Beat for 3 minutes. Bake in greased pan for 1/2 hour.
2 tablespoons cake flour
1/2 cup milk
1/2 cup brown sugar
1/2 cup sifted powdered sugar
1 teaspoon vanilla
1/4 cup butter, softened
1/4 cup shortening
1/4 teaspoon salt
Mix cake flour and milk. Cook to a thick paste over slow flame. Cool. Cream sugars and vanilla with butter and shortening. Beat until light and fluffy. Blend in salt. Mix in cooled paste. Beat until fluffy. Blend. Should look like whipped cream.
I would not put in shortening and do all butter - it would make a richer, better flavored frosting.
If you don't have cake flour you can use this recipe to save yourself a trip to the store.
June 02, 2009
Mini Chicken Parmesan
Reheat chicken in the oven to get the outside crispy again. Place on a bed of cooked spaghetti or other long pasta. Top with favorite marinara sauce, then top that with freshly grated parmesan. (Would be great with mozzarella, but I didn't have any.) Place under the broiler to melt the cheese.
Eat before someone else does!
June 01, 2009
Oven "Fried" Chicken
In a Ziplock Bag mix cornflakes and your favorite seasonings. I added dried parsley, garlic powder, salt, pepper, and a dash of cayenne. Seal the bag and whack away - kids love to help at this part!
You could also add parmesan cheese, onion powder, curry powder, cumin, or whatever flavor you are in the mood for.
Wipe the chicken with a paper towel to make sure the wet mixture sticks well. Dip into egg wash, cornflakes, and then onto the cookie sheet.
The egg wash is just a couple eggs with some milk, salt, and pepper. You could add hot sauce if you wanted it to be more spicy. You could replace the egg wash with plain yogurt or milk alone if you wanted to cut the calories.
I ran out of corn flakes and decided to compare it with a bread crumb mixture - same technique just replaced the cornflakes with bread crumbs. (Every other row seen above is bread crumbs.)
You can spray with a little cooking spray for a more browned color.
Eat before someone else does! Great with your favorite dipping sauce - honey mustard, BBQ sauce, ranch dressing, or honey.