This was a fail.
Horchata is one of my favorites. Any time I go out for Mexican, particularly at a small roadside stand, you can bet I'm ordering a horchata. So when I made my Cinco de Mayo feast it was an easy to decide what we would be drinking.
I followed this recipe, roughly. I'm sure its a perfectly good recipe, but my finished product was chalky and bland. I strained it a number of times through a cheesecloth, but for whatever reason I just couldn't shake that ricey taste. Better luck next time?
Horchata
1 1/4 cups white rice
2 cinnamon sticks
1 cup almonds
4 cups water
sugar to taste
1 tsp vanilla
Place rice and almonds in a large container with a tight lid. Cover with water and stir to combine. Cover and let sit overnight.
Add sugar and, using a blender, blend in small batches until smooth. Pour mixture through a fine mesh strainer, lined with cheesecloth, into a bowl. Discard solids.
Stir in vanilla, then transfer to a pitcher and chill in the refrigerator. Serve over ice.
June 9, 2010
June?
And where did the first six months of the year go?
...
Yep.
At the beginning of the year I made a long-ish list of all the yummy things I wanted to make this year. Since we're now halfway through, I thought it would be appropriate to see how I've done so far.
Made:
Granola Bar - amazing banana flax bars. Perfect for breakfast.
Horchata - super chalky and overall not good
Marinara - good for my first time, but still want to work on it
Pizza Dough - I'm allllllllllllmost happy with it!
Meatballs - hard to do without pork, but yummy.
Lamb - marinaded and grilled. So good.
Enchilada Sauce
Ropa Vieja - came out better this time.
And because I have a very long way to go still, I'm narrowing it down to the next 8:
Pasta & Lasagne
Bagels
Yogurt
Pizza Sauce
Granita
Everyday bread
Granola
Challah & Stuffed French Toast
Now... where to start? :)
...
Yep.
At the beginning of the year I made a long-ish list of all the yummy things I wanted to make this year. Since we're now halfway through, I thought it would be appropriate to see how I've done so far.
Made:
Granola Bar - amazing banana flax bars. Perfect for breakfast.
Horchata - super chalky and overall not good
Marinara - good for my first time, but still want to work on it
Pizza Dough - I'm allllllllllllmost happy with it!
Meatballs - hard to do without pork, but yummy.
Lamb - marinaded and grilled. So good.
Enchilada Sauce
Ropa Vieja - came out better this time.
And because I have a very long way to go still, I'm narrowing it down to the next 8:
Pasta & Lasagne
Bagels
Yogurt
Pizza Sauce
Granita
Everyday bread
Granola
Challah & Stuffed French Toast
Now... where to start? :)
May 9, 2010
Carne Seca
After living in New York I bought myself a Mexican cookbook. New York City is a place of many cultures and of many restaurants - we ate exceptional Cuban food, Guatemalan food, El Salvadorian food, Puerto Rican food - but good Mexican really is hard to find. Its even difficult to find the right ingredients at the grocery stores. At one point, D's cousin (a Brooklyn resident) stumbled on canned enchilada sauce at a store in New Jersey and bought enough to stock us up - that's how desperate our Mexican food situation was.
Ironically, I learned after moving back to the West Coast that my very favorite Mexican restaurant has 3 locations in the United States - 2 in Phoenix and 1 on on the Upper West Side of Manhattan. While this could have saved me in my futile search for passable Mexican, I'm curious to see how authentic the Manhattan location actually is.
I finally got around to using this cookbook last week. I don't know what took me so long, but I'm glad I finally did - this was probably some of the tastiest meat I've ever had. Carne Seca translates to "dried meat" in Spanish and that's exactly what it is - meat that is slow cooked, seasoned, then dried. I used it in enchiladas with red chile sauce, but its just as good on its own. I'll definitely be making this one again!
Tucson Carne Seca
From The Border Cookbook
Dried Beef
3 lbs round or shoulder chuck roast
3 tbsp white vinegar
1 tbsp salt
2 tsp fresh black pepper
10 garlic cloves, sliced
1 tbsp groud dried mild red chile
8 cups water
juice of 2 limes
Combine all ingredients except the lime juice in a dutch oven or large, heavy saucepan. Bring to a boil, skim off any foam, reduce heat to a simmer and cover. Cook for 2 - 2 1/2 hours until the meat is very tender. Cool the meat in its cooking liquid for 30 minutes. Strain the cooking liquid, reserving for later use.
Tear the meat into thin shreds and transfer it back into the original pot. Add 1 cup of the reserved cooking liquid and simmer over medium heat until all liquid is evaporated. Toss meat with lime juice
Dried Seasoning Blend
1 tbsp groud dried red chile powder
1 tsp salt
1 tsp black pepper
Transfer the meat to 1 or 2 baking sheets, spreading it thin. Sprinkle the meat with half the dried seasoning blend and bake the meat at 275 for 20 minutes. Remove from oven, stir well, and sprinkle with remaining seasoning. Return to oven and bake for 30-40 minutes, or until browned and dry.
Meat can be refrigerated for 2 days
Ironically, I learned after moving back to the West Coast that my very favorite Mexican restaurant has 3 locations in the United States - 2 in Phoenix and 1 on on the Upper West Side of Manhattan. While this could have saved me in my futile search for passable Mexican, I'm curious to see how authentic the Manhattan location actually is.
I finally got around to using this cookbook last week. I don't know what took me so long, but I'm glad I finally did - this was probably some of the tastiest meat I've ever had. Carne Seca translates to "dried meat" in Spanish and that's exactly what it is - meat that is slow cooked, seasoned, then dried. I used it in enchiladas with red chile sauce, but its just as good on its own. I'll definitely be making this one again!
Tucson Carne Seca
From The Border Cookbook
Dried Beef
3 lbs round or shoulder chuck roast
3 tbsp white vinegar
1 tbsp salt
2 tsp fresh black pepper
10 garlic cloves, sliced
1 tbsp groud dried mild red chile
8 cups water
juice of 2 limes
Combine all ingredients except the lime juice in a dutch oven or large, heavy saucepan. Bring to a boil, skim off any foam, reduce heat to a simmer and cover. Cook for 2 - 2 1/2 hours until the meat is very tender. Cool the meat in its cooking liquid for 30 minutes. Strain the cooking liquid, reserving for later use.
Tear the meat into thin shreds and transfer it back into the original pot. Add 1 cup of the reserved cooking liquid and simmer over medium heat until all liquid is evaporated. Toss meat with lime juice
Dried Seasoning Blend
1 tbsp groud dried red chile powder
1 tsp salt
1 tsp black pepper
Transfer the meat to 1 or 2 baking sheets, spreading it thin. Sprinkle the meat with half the dried seasoning blend and bake the meat at 275 for 20 minutes. Remove from oven, stir well, and sprinkle with remaining seasoning. Return to oven and bake for 30-40 minutes, or until browned and dry.
Meat can be refrigerated for 2 days
Pi Day Part Two: Crack Pie
Because we live in different places - or, because I'm the rogue who has moved out of state - my pie loving friends and I have limited opportunities to get together. We missed pi day this year, but planned to celebrate when I was home in April.
We failed. But not before I made my pie.
This year I decided to make Momofuku's Crack Pie because the recipe had been recommended to me by someone at work and because I was super jealous of the Boyfriend's big trip to New York. I loved the buttery, cookie crust but honestly, that was about it. It was wayyyyyyyyyyyyyy too sugary, even for my sweet tooth. I could only eat a few bites at a time, and even though the gooey consistency was fun, I ended up throwing about three fourths of it away. Shame.
Crack Pie
Adapted from Momofuku by the LA Times
Cookie
2/3 cup plus 1 tablespoon (3 ounces) flour
Scant 1/8 teaspoon baking powder
Scant 1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) softened butter
1/3 cup (2 1/2 ounces) light brown sugar
3 tablespoons (1 1/4 ounces) sugar
1 egg
Scant 1 cup (3 1/2 ounces) rolled oats
Preeat the oven to 375 degrees.
In a medium bowl, sift together flour, baking powder, baking soda and salt.
In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, beat the butter, brown sugar and sugar until light and fluffy.
Whisk the egg into the butter mixture. With the mixer running, beat in the flour mixture, a little at a time, until fully combined. Stir in the oats until incorporated.
Spread the mixture onto a 9 by 13 baking sheet and bake until golden and set, about 20 minutes. Remove from heat and cool to the touch on a rack. Crumble the cookie.
Crust
Crumbled cookie for crust
1/4 cup (1/2 stick) butter
1 1/2 tablespoons (3/4 ounce) brown sugar
1/8 teaspoon salt
Combine the cookie, butter, brown sugar and salt and mix until evenly combined. Press half of the crust into each of 2 pie tins to form a thin, even layer.
Filling
1 1/2 cups (10 1/2 ounces) sugar
3/4 cup plus a scant 3 tablespoons (7 ounces) light brown sugar
1/4 teaspoon salt
1/3 cup plus 1 teaspoon (3/4 ounce) milk powder
1 cup (2 sticks) butter, melted
3/4 cup plus a scant 2 tablespoons heavy cream
1 teaspoon vanilla extract
8 egg yolks
2 prepared crusts
Powdered sugar, garnish
Preheat the oven to 350 degrees.
In a large bowl, whisk together sugar, brown sugar, salt and milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla. Gently whisk in the egg yolks, being careful not to add too much air.
Divide the filling evenly between the 2 prepared pie shells.
Bake the pies, one at a time, for 15 minutes, then reduce the heat to 325 degrees and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie), about 10 minutes. Remove the pies and cool on a rack.
Refrigerate the cooled pies until well chilled. The pies are meant to be served cold, and the filling will be gooey. Dust with powdered sugar before serving.
We failed. But not before I made my pie.
This year I decided to make Momofuku's Crack Pie because the recipe had been recommended to me by someone at work and because I was super jealous of the Boyfriend's big trip to New York. I loved the buttery, cookie crust but honestly, that was about it. It was wayyyyyyyyyyyyyy too sugary, even for my sweet tooth. I could only eat a few bites at a time, and even though the gooey consistency was fun, I ended up throwing about three fourths of it away. Shame.
Crack Pie
Adapted from Momofuku by the LA Times
Cookie
2/3 cup plus 1 tablespoon (3 ounces) flour
Scant 1/8 teaspoon baking powder
Scant 1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) softened butter
1/3 cup (2 1/2 ounces) light brown sugar
3 tablespoons (1 1/4 ounces) sugar
1 egg
Scant 1 cup (3 1/2 ounces) rolled oats
Preeat the oven to 375 degrees.
In a medium bowl, sift together flour, baking powder, baking soda and salt.
In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, beat the butter, brown sugar and sugar until light and fluffy.
Whisk the egg into the butter mixture. With the mixer running, beat in the flour mixture, a little at a time, until fully combined. Stir in the oats until incorporated.
Spread the mixture onto a 9 by 13 baking sheet and bake until golden and set, about 20 minutes. Remove from heat and cool to the touch on a rack. Crumble the cookie.
Crust
Crumbled cookie for crust
1/4 cup (1/2 stick) butter
1 1/2 tablespoons (3/4 ounce) brown sugar
1/8 teaspoon salt
Combine the cookie, butter, brown sugar and salt and mix until evenly combined. Press half of the crust into each of 2 pie tins to form a thin, even layer.
Filling
1 1/2 cups (10 1/2 ounces) sugar
3/4 cup plus a scant 3 tablespoons (7 ounces) light brown sugar
1/4 teaspoon salt
1/3 cup plus 1 teaspoon (3/4 ounce) milk powder
1 cup (2 sticks) butter, melted
3/4 cup plus a scant 2 tablespoons heavy cream
1 teaspoon vanilla extract
8 egg yolks
2 prepared crusts
Powdered sugar, garnish
Preheat the oven to 350 degrees.
In a large bowl, whisk together sugar, brown sugar, salt and milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla. Gently whisk in the egg yolks, being careful not to add too much air.
Divide the filling evenly between the 2 prepared pie shells.
Bake the pies, one at a time, for 15 minutes, then reduce the heat to 325 degrees and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie), about 10 minutes. Remove the pies and cool on a rack.
Refrigerate the cooled pies until well chilled. The pies are meant to be served cold, and the filling will be gooey. Dust with powdered sugar before serving.
May 3, 2010
Rosemary Chicken Pot Pie
Screw Passover.
Well, no. Don't do that. But I'm forgetting about getting those recipes posted (maybe next year, right?) and moving on. To a holiday that happened before. What?
Pi Day.
In the past, my friends and I have gotten together to celebrate March 14th, 3/14. Its been going on since high school, and although we weren't able to get it together this year (we tried TWICE!) we still found ways to celebrate. Or at least I did. Because an excuse to make and eat pie should never be passed up.
I went a different route this year, with a savory pie. D and I were home the evening of the 14th, undecided on dinner and absolutely not motivated to leave the house. Thanks to a pretty well-stocked freezer and to luck, we had all the ingredients on hand for chicken pot pie.
The pot pie was perfect. It is comfort food at its finest - warm, heavy, and delicious. We will definitely be making this again.
Rosemary Chicken Pot Pie
Adapted from The Dean & DeLuca Cookbook
Pie dough, rolled into a round disk
2 1/2 lbs diced chicken - we used leftovers from a chicken we had roasted earlier in the week
salt and pepper to taste
3 tbsp olive oil
2 tsp minced garlic
3 celery ribs, diced
2 large carrots, diced
1 cup chopped onion
5 tbsp butter
1/2 cup flour
3 cups boiling chicken stock
1 cup milk
1/3 cup cream
2 1/2 tbsp rosemary (recipe calls for fresh, we had dried - it worked)
Preheat the oven to 375.
Season the chicken with salt and pepper.
Heat 2 tablespoons olive oil in a large saute pan over medium heat. Cook the garlic, celery, onions, and carrots until tender, about 6 minutes.
Melt the butter in a saucepan over medium heat. Add the flour and mix quickly with a whisk for 1 minute. Add the stock, milk, and cream. Bring to a boil, whisking constantly, then reduce to moderate low heat and simmer for 5 minutes. Season with salt, pepper, and rosemary.
Mix chicken, vegetables, and cream mixture. Place in a large baking dish. Place the rolled-out crust over the mixture and prick the top with a fork.
Make an egg wash by whisking 1 egg with 2 tbsp water. Lightly brush the dough. Bake pot pie in oven for 45 minutes. Let rest for 5 minutes before cutting and serving.
Well, no. Don't do that. But I'm forgetting about getting those recipes posted (maybe next year, right?) and moving on. To a holiday that happened before. What?
Pi Day.
In the past, my friends and I have gotten together to celebrate March 14th, 3/14. Its been going on since high school, and although we weren't able to get it together this year (we tried TWICE!) we still found ways to celebrate. Or at least I did. Because an excuse to make and eat pie should never be passed up.
I went a different route this year, with a savory pie. D and I were home the evening of the 14th, undecided on dinner and absolutely not motivated to leave the house. Thanks to a pretty well-stocked freezer and to luck, we had all the ingredients on hand for chicken pot pie.
The pot pie was perfect. It is comfort food at its finest - warm, heavy, and delicious. We will definitely be making this again.
Rosemary Chicken Pot Pie
Adapted from The Dean & DeLuca Cookbook
Pie dough, rolled into a round disk
2 1/2 lbs diced chicken - we used leftovers from a chicken we had roasted earlier in the week
salt and pepper to taste
3 tbsp olive oil
2 tsp minced garlic
3 celery ribs, diced
2 large carrots, diced
1 cup chopped onion
5 tbsp butter
1/2 cup flour
3 cups boiling chicken stock
1 cup milk
1/3 cup cream
2 1/2 tbsp rosemary (recipe calls for fresh, we had dried - it worked)
Preheat the oven to 375.
Season the chicken with salt and pepper.
Heat 2 tablespoons olive oil in a large saute pan over medium heat. Cook the garlic, celery, onions, and carrots until tender, about 6 minutes.
Melt the butter in a saucepan over medium heat. Add the flour and mix quickly with a whisk for 1 minute. Add the stock, milk, and cream. Bring to a boil, whisking constantly, then reduce to moderate low heat and simmer for 5 minutes. Season with salt, pepper, and rosemary.
Mix chicken, vegetables, and cream mixture. Place in a large baking dish. Place the rolled-out crust over the mixture and prick the top with a fork.
Make an egg wash by whisking 1 egg with 2 tbsp water. Lightly brush the dough. Bake pot pie in oven for 45 minutes. Let rest for 5 minutes before cutting and serving.
March 29, 2010
Happy Passover!
The Jewish holiday of Passover begins tonight at sundown. It is traditional on the first night (and the second, if you're really observant) to have a meal and service called a Seder. I'm not Jewish but D is, so for the last few years we have had what we call a "sorta-Seder".
Our sorta-Seder is part traditional, part borrowed, and part our own. We don't read through the entire service, just the parts we like and the parts that involve wine! We are having guests this year for the first time and I've just about finished the preparation, but I wanted to share the menu - hopefully it will keep me a little more on track with posting recipes/pictures than last year.
Sorta-Seder 2010
Matzoh Ball Soup
Roast Chicken with Sage and Rosemary
Roast Potatoes
Broccoli and Califlower
Charoset
Cheesecake with Strawberry Sauce
Our sorta-Seder is part traditional, part borrowed, and part our own. We don't read through the entire service, just the parts we like and the parts that involve wine! We are having guests this year for the first time and I've just about finished the preparation, but I wanted to share the menu - hopefully it will keep me a little more on track with posting recipes/pictures than last year.
Sorta-Seder 2010
Matzoh Ball Soup
Roast Chicken with Sage and Rosemary
Roast Potatoes
Broccoli and Califlower
Charoset
Cheesecake with Strawberry Sauce
March 22, 2010
Ropa Vieja
I like food. Really. I like to buy it, I like to cook it, and I really, really like to eat it. And I don't discriminate. Unless it comes from the sea, I probably like it. But if I had to pick one favorite this would be it. Ropa Vieja.
It means "old clothes" in spanish, and its a traditional Cuban dish. I first discovered it while exploring Cuban cuisine at a place called Havana Cafe in Phoenix, AZ. It was my first time eating there (now I'm a regular customer whenever I'm in town) and I'd never heard of the dish, but it sounded good. Its basically a stew of shredded beef, peppers and onions, seasoned with garlic, cumin, oregano. My dad and I once took my grandmother, who grew up in Cuba, and she said it was the most authentic Cuban dish she's ever eaten in the States.
This recipe is straight from Havana Cafe's website. I tried making it once a few years ago and it couldn't have gone worse. The butcher gave me the wrong - more expensive - cut of meat, which just didn't shred right. I didn't know how to peel tomatoes so I just threw them in chopped (I've since learned) and it was underseasoned. But I couldn't let my favorite dish go without a fight; no, this recipe deserved a second chance! So with a few more years of cooking under my belt I tried again, and I'm sure glad I did.
Ropa Vieja
courtesy of Havana Cafe
2 ½ pounds Flank Steak
4 Bay Leaves
1 Onion, cut into eighths
1 Carrot, sliced
1 Potato, cut into quarters
Salt and Pepper
Water to cover
2 Tbsp Olive Oil
2 Onions, thinly sliced
4 cloves Garlic, minced
2 medium Green Peppers, seeded and thinly sliced
2 Habanero Chiles, seeds and stem removed and chopped
1 can Chopped Tomatoes
1 can Tomato Paste
Oregano
Cumin
2 Bay Leaves
Salt and Pepper
1/3 cup Red Wine
Wash the flank steak and place it in a large heavy pot. Add the bay leaves, onion, carrot, potato, salt and pepper; bring to a boil, reduce heat, cover and simmer for 1-2 hours until meat is tender.
Remove steak to a plate and cool, strain liquid into a bowl and set aside. When steak is cool enough to handle, shred it using two forks.
In a large fry pan, add olive oil and sauté the next 5 ingredients until tender. Add the tomatoes, wine, and 1 cup of the reserved liquid. Season to taste and cook for about 20 minutes uncovered to reduce and create a sauce for the shredded meat.
Add the shredded meat and season to taste. Serve with rice and beans or moros.
It means "old clothes" in spanish, and its a traditional Cuban dish. I first discovered it while exploring Cuban cuisine at a place called Havana Cafe in Phoenix, AZ. It was my first time eating there (now I'm a regular customer whenever I'm in town) and I'd never heard of the dish, but it sounded good. Its basically a stew of shredded beef, peppers and onions, seasoned with garlic, cumin, oregano. My dad and I once took my grandmother, who grew up in Cuba, and she said it was the most authentic Cuban dish she's ever eaten in the States.
This recipe is straight from Havana Cafe's website. I tried making it once a few years ago and it couldn't have gone worse. The butcher gave me the wrong - more expensive - cut of meat, which just didn't shred right. I didn't know how to peel tomatoes so I just threw them in chopped (I've since learned) and it was underseasoned. But I couldn't let my favorite dish go without a fight; no, this recipe deserved a second chance! So with a few more years of cooking under my belt I tried again, and I'm sure glad I did.
Ropa Vieja
courtesy of Havana Cafe
2 ½ pounds Flank Steak
4 Bay Leaves
1 Onion, cut into eighths
1 Carrot, sliced
1 Potato, cut into quarters
Salt and Pepper
Water to cover
2 Tbsp Olive Oil
2 Onions, thinly sliced
4 cloves Garlic, minced
2 medium Green Peppers, seeded and thinly sliced
2 Habanero Chiles, seeds and stem removed and chopped
1 can Chopped Tomatoes
1 can Tomato Paste
Oregano
Cumin
2 Bay Leaves
Salt and Pepper
1/3 cup Red Wine
Wash the flank steak and place it in a large heavy pot. Add the bay leaves, onion, carrot, potato, salt and pepper; bring to a boil, reduce heat, cover and simmer for 1-2 hours until meat is tender.
Remove steak to a plate and cool, strain liquid into a bowl and set aside. When steak is cool enough to handle, shred it using two forks.
In a large fry pan, add olive oil and sauté the next 5 ingredients until tender. Add the tomatoes, wine, and 1 cup of the reserved liquid. Season to taste and cook for about 20 minutes uncovered to reduce and create a sauce for the shredded meat.
Add the shredded meat and season to taste. Serve with rice and beans or moros.
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