It has been a while since I have last written. I beseech you to pardon me, as I have had not time to blog because I have been cooking, baking and washing heaps of dishes. I really have, I promise.
Just to show how dreadful I feel, I will post a recipe:
Chocolate Chip Cookies of Catharticism
3 cups salted butter, softened
6 eggs
3 tsp vanilla extract
6 3/4 cups flour
2 1/4 cups granulated sugar
3 tsp baking soda
3 tsp salt
6 cups semisweet chocolate chips
Mix wet ingredients in a relatively large mixing bowl. In a separate bowl, mix dry ingredients. Add dry to the wet. Mix together. Add chocolate chips and mix! Well all the chocolate chips are turned in evenly enough, cover with plastic wrap and put dough in the refrigerator. After about 2 hours or so, take out dough. Preheat oven to 350 (325 convection). Roll cookies into 3 ounce balls and place on cookie sheet. Press down right before they go in the oven. Cook for 11 minutes. Then take out and enjoy!
25 September 2011
02 July 2011
Feasting: A thought.
Food. That glorious thing. That glorious thing that brings even the most skeptical together. That glorious thing that brings even the most skeptical together, conversing peacefully and happily. That glorious thing that brings even the most skeptical people together, conversing peacefully and happily with eachother.
The ceremony of feasting goes back to... ever. It has always been a part of the human race, present in history books from every generation of mankind's documentation.
So I bring these words to you, readers far and wide throughout the world: Differences aside, we all eat. We all feast.
The ceremony of feasting goes back to... ever. It has always been a part of the human race, present in history books from every generation of mankind's documentation.
So I bring these words to you, readers far and wide throughout the world: Differences aside, we all eat. We all feast.
26 May 2011
Note 3: Cooking With Potatoes
When one forgets to take out some meat from the freezer for dinner... well, that can be a little frustrating. What are you going to do?! Luckily, with a little thinking, you can save your stomache for dinnertime. When meat is no longer an option, I turn to Good Ol' Reliable (save that blight in the 19th century that killed lots of people) - The Potato.
The potato is not a vegetable. It is a tuber. Edible (and nutritious) root. It originated in South America and there are many, many different varieties. My personal favourite is what is known as the red potato. In my opinion, it makes the best mashed potatoes, a big factor being that you don't have to peel it, thus keeping most of the potato's nutritional value (eat them potato skins, kids!). When I make mashed potatoes, I make enough to serve six to eight people (depending on the size of their stomaches). This is the easiest amount, because you may have leftovers that are really good with eggs and toast the next morning!
The Basic Mashed Potato:
1 8-quart saucepan
Enough potatoes to fill saucepan
3 cloves fresh garlic
1/2 stick butter
1/4 c cream
Rinse and cut potatoes into roughly 1 inch pieces (better on the smaller side than on the larger side, but make sure they're all around the same size so they cook evenly) and fill that bloody saucepan! Chop up the garlic in slices and throw in to the potatoes. Fill sauce pan with water, cover with lid and put on high heat on stovetop. The potatoes will eventually start to boil over. When this begins to happen, remove lid and turn to medium heat. Let cook. Periodically fork the potatoes around. After about twenty minutes, check for complete cookness! The potato should come apart easily and there should be no crunchy texture or resistance when you try the potato. If this is the case (which is should be), drain the water out of the potatoes! Put in stick of butter and cream. Let sit until the butter is melted. Then whip out trusty beater and whip the potatoes until they're smooth. They are now ready to eat.
I will post more recipes with mashed potatoes, as that was my original intention. However, excessively long blog posts are frustrating to read. Thus, I will save that for another day. Bon Appetit!
The potato is not a vegetable. It is a tuber. Edible (and nutritious) root. It originated in South America and there are many, many different varieties. My personal favourite is what is known as the red potato. In my opinion, it makes the best mashed potatoes, a big factor being that you don't have to peel it, thus keeping most of the potato's nutritional value (eat them potato skins, kids!). When I make mashed potatoes, I make enough to serve six to eight people (depending on the size of their stomaches). This is the easiest amount, because you may have leftovers that are really good with eggs and toast the next morning!
The Basic Mashed Potato:
1 8-quart saucepan
Enough potatoes to fill saucepan
3 cloves fresh garlic
1/2 stick butter
1/4 c cream
Rinse and cut potatoes into roughly 1 inch pieces (better on the smaller side than on the larger side, but make sure they're all around the same size so they cook evenly) and fill that bloody saucepan! Chop up the garlic in slices and throw in to the potatoes. Fill sauce pan with water, cover with lid and put on high heat on stovetop. The potatoes will eventually start to boil over. When this begins to happen, remove lid and turn to medium heat. Let cook. Periodically fork the potatoes around. After about twenty minutes, check for complete cookness! The potato should come apart easily and there should be no crunchy texture or resistance when you try the potato. If this is the case (which is should be), drain the water out of the potatoes! Put in stick of butter and cream. Let sit until the butter is melted. Then whip out trusty beater and whip the potatoes until they're smooth. They are now ready to eat.
I will post more recipes with mashed potatoes, as that was my original intention. However, excessively long blog posts are frustrating to read. Thus, I will save that for another day. Bon Appetit!
17 May 2011
Note 2: Cooking With Shellfish (clams)
Shellfish is one of the best foods one can come by. Ever. Except for those who are allergic.
When cooking with shellfish (let's begin with the basic clam-in-shell, also known as quahaugs), you never want to overcook it. Fresh (and I mean it came out of the water less than 24 hours ago) seafood is better and much safer to work with - so make sure it's fresh people! Shellfish generally does not need to cook for very long, but if you are ever in doubt, cook a little longer.
1. Get your hands on however much shelled clam (quahaugs) you feel you can eat!
Question: Once you have your clams, how will you cook them? Will you use them in chowder or stuffies? Will you eat as is?
1.a) When using them for chowder of stuffies, you may want to shuck them: Shucking means you are to pry open the clam shell and take out the live clam inside. Generally, this is the preferred method of chowder clamming because, as I stated before, you do not want to overcook the shellfish! It gets rubbery and chewy! Shucking is tricky and you should only ever use a shucking knife (butter knives work too). NOTE: Do NOT use anything that is pointed (like a paring knife)! The results will be painful if you should happen to stick yourself!
Hold the clam in the palm of your hand. With the shucking knife, wedge between the shell very carefully next to the hinge of the clam. When the knife has been inserted into the clam, slide it over to cut the muscle. The clam should relax and you should be able to open it and take out the clam. Place all the clams in a bowl of ice water. When you have collected them from the shells, cut them up and use them in the chowder of your choice.
If you are uncomfortable shucking the clams, don't do it. Place all the rinsed clams (still the in shell) in a pot and cover with water. Bring to a rolling boil. Clams are cooked when all are opened. If a clam or two does not open, do not use and discard. Save the clammy water for chowder!
1.b) When using them in the shell as is: This is my personal favourite way to eat a clam. Take all your clams and rinse them to get as much sand as you can off of them. Place them in a saucepan with beer (once again, Budweiser) and add butter. Cover and cook! The clams are done when all have opened. Discard any that did not open. Melt some butter in a dish and enjoy!
A note on shells: What am I to do with all the leftover shells?
Well, because they're practically nothing but calcium - throw them in the mulch pile! Your garden will love you! You can also clean them and use them for crafts! Or make them into a powder and feed to your chickens! Or use them to decorate your nautical themed room!
When cooking with shellfish (let's begin with the basic clam-in-shell, also known as quahaugs), you never want to overcook it. Fresh (and I mean it came out of the water less than 24 hours ago) seafood is better and much safer to work with - so make sure it's fresh people! Shellfish generally does not need to cook for very long, but if you are ever in doubt, cook a little longer.
1. Get your hands on however much shelled clam (quahaugs) you feel you can eat!
Question: Once you have your clams, how will you cook them? Will you use them in chowder or stuffies? Will you eat as is?
1.a) When using them for chowder of stuffies, you may want to shuck them: Shucking means you are to pry open the clam shell and take out the live clam inside. Generally, this is the preferred method of chowder clamming because, as I stated before, you do not want to overcook the shellfish! It gets rubbery and chewy! Shucking is tricky and you should only ever use a shucking knife (butter knives work too). NOTE: Do NOT use anything that is pointed (like a paring knife)! The results will be painful if you should happen to stick yourself!
Hold the clam in the palm of your hand. With the shucking knife, wedge between the shell very carefully next to the hinge of the clam. When the knife has been inserted into the clam, slide it over to cut the muscle. The clam should relax and you should be able to open it and take out the clam. Place all the clams in a bowl of ice water. When you have collected them from the shells, cut them up and use them in the chowder of your choice.
If you are uncomfortable shucking the clams, don't do it. Place all the rinsed clams (still the in shell) in a pot and cover with water. Bring to a rolling boil. Clams are cooked when all are opened. If a clam or two does not open, do not use and discard. Save the clammy water for chowder!
1.b) When using them in the shell as is: This is my personal favourite way to eat a clam. Take all your clams and rinse them to get as much sand as you can off of them. Place them in a saucepan with beer (once again, Budweiser) and add butter. Cover and cook! The clams are done when all have opened. Discard any that did not open. Melt some butter in a dish and enjoy!
A note on shells: What am I to do with all the leftover shells?
Well, because they're practically nothing but calcium - throw them in the mulch pile! Your garden will love you! You can also clean them and use them for crafts! Or make them into a powder and feed to your chickens! Or use them to decorate your nautical themed room!
17 April 2011
Recipe: Eggplant Parmesan
For those who have never experienced Eggplant Parmesan (a classic and tasty Italian dish), well, it's never to late to start tasting new foods! The eggplant is in the nightshade family - therefore a relative of the tomato and potato! - and people have traced it's origins back to India. I've come across many people that don't really know what it exactly is, or what to do with it, so I've decided to put this simple, delicious recipe down. Before you go "egg-plant" (it doesn't sound appetizing, I know) - know that this lovely vegetable-that-is-technically-a-berry has a most wonderful, complex and very un-eggy taste.
Prepwork:
For the Sauce:20 oz. crushed tomatoes (pureed, unspiced canned varieties work as well if you are producing the tomatoes from scratch)
1/2-1 tsp salt (I like coarse grind kosher salt)
2 tsp dried Italian leaf parsley (3 oz fresh)
1 tsp dried sweet basil (5 good-sized fresh leaves)
1 tsp granulated garlic (2 cloves, finely chopped)
2 tblsp olive oil
sprinkle of black pepper
sprinkle of dried rosemary (or the leaves of one 3inch stalk of fresh rosemary)
splash of balsamic vinegar.
These are rough estimations - feel free to play with the taste to make it as you like it. Throw the tomatoes into a small saucepan on meduim-high heat, add the oil, garlic and vinegar. Let sit for about ten minutes, until heated and garlic (if fresh) is cooked. Put everything else in! Let this simmer for a little while, covered, while you prepare the eggplant!
The Eggplant:
3 large fresh eggplant!
2-3 eggs, whisked in a bowl
a plate of breadcrumbs, with more in reserve.
Peel the eggplant if you wish. Some people like the skin, some don't. Cut width-wise into slices 1/2 inch thick. Dip each slice into egg and cover with breadcrumbs. Put each slice into an oiled baking dish (brownie pans work great). This may take more than one batch to cook if your pan is too small. Cook each batch in a oven set to 375 (325 convection) degrees for 20 minutes.
To Finish:
In a casserole dish, spread the bottom with the sauce. Lay the eggplant slices along the bottom. Add more sauce and spread on top. Then add the cheese (parmesan - but mozzarella and romano work). Add the next layer of eggplant, sauce, cheese. Continue this process until you're either out of eggplant or you've run out of room in the dish (the latter a good thing... extra eggplant slices means eggplant paninis!). If you have mozzarella on hand, I like to layer it on the very top because it melts all nice-like. Cover dish with foil and put back in over for 30 minutes.
This dish goes very well with red wine or white wine and a nice slice of Italian bread. Mangia!
13 April 2011
Note 1: Cooking With Beer
O my, another food blog.
May I introduce myself? As one with both Italian and Irish heritage and an adventurous idea of food tasting, I'd like show you yet another blog about food and I hope you enjoy it as much as I enjoy a good plate of home-made fettucini with Tommy Makem singing on the cd player. I will be posting recommended readings, recipes, techniques, good music and reviews, all of which I hope you find useful and I write about my love of good food. There are thousands upon thousands of food blogs in the wide span of the internet. If the internet wasn't good for anything else, I'd be okay with that. Food is essential to a person's well-being from top to bottom - and the more literature, be it book or blog, available to people concerning food, the better.
As I sit here, I should be cleaning the kitchen and preparing to cook dinner. Something with chicken. I am also playing with the idea of beer and potatoes, which is simple, but tasty. Many people put there nose up to boiled vegetables - most understandably so - but there's no reason not to try an onion properly boiled. Boiling is one of the oldest and most handy ways to cook a meal. I once had a friend who boiled all her vegetables and meat in a pot of Guiness for a St. Patrick's Day dinner. It sounds wonderful, doesn't it? However, this is a bad idea. I tell you this before you go and say "Let's go get some Guiness!";
Cooking With Beer 101:
Guiness is a stout - you want a slimmer, less portly, less rich beer when cooking. Whiskey is made for cooking. Wine is made for cooking. Rum is made for cooking. Vodka is made for cooking. Stout - no. Stout is made for drinking. That being said, there's nothing wrong with a pint (or glass of wine) on hand while you're cooking. When cooking with beer, I recommend using Budweiser, it's a good, all around cooking beer. Rolling Rocks is good as well. Do not use Heineken or Coors- that dry, malty taste that most people don't like in drinking beer shows up in the cooking all wrong-like! Also stray away from using light beers. That takes away the whole point of cooking with flavour - plus it's yucky. That being said, once you've chosen your beer, make sure you buy it in 1 liter increments. The taste of Budweiser, for instance, changes in the bottling. Small bottles that are made for drinking are not at their optimum flavour for cooking. Also, it breaks your wallet to buy a six pack of beer versus a liter bottle.
I really should go start dinner. The idea of mashed potatoes previously cooked in beer sounds really good. Slainte!
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