Success! Sort of.

Reblogged from vintage lace:

Well, I just tasted a cupcake. They didn't brown at all. And they fell a lot. But, they do taste rather good.

Kind of like those french macaroons that are all coconut. I can still taste a bit of vinegar but it's not overpowering.

Well, I'll be eating cupcakes!

-Liza

Read more… 4 more words

My ridiculously talented niece! Follow her on vintage lace!

Hello Food Fascinated Friends:

This series is a nod to the warm dishes that Food Kitchens prepare for those in need.  As the temperature drops it becomes more important to volunteer with programs for the homeless and those that need assistance of all types.

The meals in this series have been re-tooled for inspiration in the kitchen and for serving to guests and family.  Getting involved is the best gift you can give yourself.  Get inspired to get going!

For more deliciousness – for food’s sake or project related – please sign up to follow via email or sign up for an RSS feed at the top of the page.

Enjoy!

Food Kitchen Re-tool #1 – Shepherd’s Pie ~ Serves 6

Shepherd’s Pie is a very easy dish to make in bulk.  It’s a hot item with protein and carbohydrates to fill a person with warmth, energy and vitamins.  This ‘re-tool’ is the gourmet version that is so good, one might think the name should be Shepherd’s Delight!

Filling Ingredients:

• 10 oz pearl onions
• 4 medium leeks (white and pale green parts only), rinsed of sand and cut into 1/2-inch-thick slices
• 2 lb boneless lamb shoulder, cut into 1-inch cubes
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 5 tablespoons all-purpose flour
• 3 .5 T unsalted butter, softened
• 2 T chopped garlic
• 1/2 cup dry white wine
• 1 .5 T tomato paste
• 1 C beef broth
• 1 C water
• 2 tsp chopped fresh thyme
• 5 carrots, cut diagonally into 1/3-inch-thick slices
• 2 Med. turnips, peeled and cut into 1/2-inch pieces

Topping Ingredients:

• 2 lb russet (baking) potatoes
• ½ C heavy cream
• ½ C milk
• 3 T unsalted butter
• 1 tsp kosher salt
• ¼ tsp black pepper

Special Equipment:

• Wide 3-quart casserole (about 2 inches deep; not glass);
• Potato ricer or a food mill fitted with medium disk

 Prepare Filling:

1. Blanch onions in a 2- to 3-quart pot of boiling, salted water; 1 minute
2. Transfer with a slotted spoon to a bowl of cold water to stop cooking
3. Drain onions and peel, trimming root ends with a paring knife
4. Wash leek slices in a bowl of water, agitating them, then lift out and drain in a medium-mesh sieve
5. Preheat oven to 350°F
6. Pat lamb dry and sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper
7. Put lamb and 3 tablespoons flour in a sealable plastic bag, then seal bag and shake to coat lamb
8. Melt 2 tablespoons butter in casserole dish over moderately high heat until foam subsides
9. Brown half of lamb in the butter, turning, about 6 minutes
10. Add 1 tablespoon garlic and cook, stirring, 2 minutes
11. Transfer browned lamb and garlic to a plate with a slotted spoon and repeat with remaining lamb and tablespoon garlic (do not add more butter)
12. Add wine to casserole dish and deglaze while stirring and scraping up brown bits, 1 minute
13. Stir in tomato paste and boil, stirring, until liquid is reduced by half, about 5 minutes
14. Add broth, water, thyme, browned lamb with any juices that have accumulated on plate, onions, leeks, carrots, turnips, remaining teaspoon salt, and remaining 1/4 teaspoon pepper, stir to combine
15. Bring to a simmer over moderately high heat, then remove from heat
16. Cover dish with lid or foil and braise lamb and vegetables in middle of oven, stirring once or twice, until lamb is tender, 1.5 to 2 hours
17. Season with salt and pepper.

Prepare Topping (While Filling Cooks):

1. Peel and quarter potatoes
2. Cover potatoes with salted cold water by 1 inch in a 4-quart heavy pot
3. Simmer uncovered until very tender, 15 – 20 minutes
4. Drain in a colander
5. Bring cream, milk, and butter to a simmer in same pot over moderate heat, stirring occasionally until butter is melted
6. Remove from heat and stir in salt and pepper
7. Force hot potatoes through ricer into hot cream mixture and stir gently to combine
8. Keep warm, covered

Assemble:

1. Preheat broiler
2. Make a beurre manié (slurry) by stirring together remaining 1.5 tablespoons butter and remaining 2 tablespoons flour in a small bowl to form a paste
3. Spoon 1 cup cooking liquid from casserole dish into a small saucepan and bring to a boil
4.  Whisk in slurry, then simmer, whisking occasionally, until thickened, about 2 minutes
5. Gently stir sauce into lamb and vegetables.
6. Spoon potatoes over lamb and vegetables and spread evenly with a fork, making a pattern with tines
7. Broil about 3 inches from heat until top is golden, about 3 minutes

 Note:

Lamb filling (without topping) can be made 1 day ahead and cooled, uncovered, then chilled, covered Bring to a simmer over low heat before topping with warm potatoes and broiling

Food Kitchen Re-tool #2 – Pasta e Fagioli ~ Serves 8 – 10

This dish is inpired by one of the classic stand-bys, Vegetable Soup.  The bulk soup deliveries usually include a bread, biscuit or other carbohydrate serving.  This re-tooled version is so velvety from the beans and pasta that it doesn’t need any bread. Now, if you have a hearty dark bread, why not guild the lily?

Ingredients:

• 1 T extra-virgin olive oil, plus more for drizzling
• 3 Oz pancetta or bacon, chopped fine
• 1 Med. onion, chopped fine
•  1 celery rib, chopped fine
• 1 Med. garlic clove, minced or pressed
• 1 tsp. dried oregano
• Pinch red pepper flake
• 3 anchovy fillets, minced to a paste
• 1 (28 Oz) can diced tomatoes
• 1 piece parmesan cheese rind, about 2×5”
• 2 (15.5-ounce) cans cannellini beans, drained and rinsed
• 3.5 C low-sodium chicken or vegetable broth
• 2.5 C water
• 8 Oz small shaped pasta (ditalini, tubetini, conchigliette or orzo)
• ¼ C chopped fresh parsley leaves
• 3 Oz grated parmesan cheese
• Kosher salt
• Ground pepper

Preparation:

1. Heat the oil in a large Dutch oven over medium-high heat until shimmering
2. Add the pancetta and cook until it starts to brown; 3 – 5 minutes
3. Add the onions and celery, stirring until softened; 5 – 7 minutes
4. Add the garlic, oregano, red pepper flakes, and anchovies, stir constantly until fragrant; 1 minute
5. Add tomatoes with their liquid, cheese rind and beans
6. Bring to a boil, reduce to low and simmer 10 minutes
7. Add the broth, water large pinch of salt
8. Bring to a boil , add the pasta and cok until tender
9. Discard the cheese rind
10. Off the heat, stir in 3T parsley and adjust season to taste
11. Ladle soup into bowls, drizzle with olive oil and top with the last of the parsley
12. Serve immediately and pass the parmesan separately

 ENJOY!

Food Kitchen Re-tool #3 – Eastern Block Sausage Bake ~ Serves 6

This dish was inspired by a donation of hot dogs to DC Central Kitchen.  The hot plate included sliced hot dogs, chunk potatoes, onions and peppers.  The re-tool is a nod to the great sausage nations.  Polish sausage or Keilbasa, browned saurkraut, thin sliced potatoes, cheese and caraway seed.  This is the type of dish that when you serve it, a big, bold wine is your friend. And probably a green salad wouldn’t hurt.

Ingredients:

•  1 T olive oil
• 1 (16 Oz) can Sauerkraut
• 1 Small onion sliced into thin rounds
• 3 – 4 cups peeled and sliced potatoes (1/8” thick or less)
• ¼ C water
• 1 ring of Polish Kielbasa sausage or Bratwursts cut into large chunks
• 1.5 tsp caraway seeds
• White vinegar
• 1/2 cup shredded Gruyere cheese
• 3 T chopped chives

Preparation:

1. Add oil to pan and heat on medium-high
2. Drain the sauerkraut and put in hot frying pan
3. Brown the sauerkraut and onion until well caramelized
4. Deglaze pan with water if needed to loosen mixture
5. Add vinegar and caraway seed, stirring constantly
6. In a separate frying pan brown the sausage and heat through
7. Brown up the sliced potatoes in the sausage drippings
8. Place sausage, onion and sauerkraut mixture in the bottom of a buttered 2 quart casserole dish
9. Layer potatoes over the top
10. Sprinkle with cheese and chives
11. Bake in 350 degree oven for 30 minutes, until top is browned

Enjoy!

Food Kitchen Re-tool #4 – Green Bean Casserole and Citrus Glaze Pork Chops ~ Serves 6

This casserole is a favorite, golden-oldie.  Often made with canned beans, cream of mushroom soup and cubed ham, it is a staple fortified with vegetables and protein. While being warm and filling it is one of the few baked dishes that feature a vegetable.  The re-tooled dish puts a few twists into the mix; fresh beans; whole pork chops and a spicy citrus glaze.

Ingredients:

• 1lb green  beans
• 4 Med. white onions
• 2 Med. green peppers
• ¾ C packed light brown sugar
• ¼ C table salt
• 6 bone-in rib pork shops
• ½ tsp ground paprika
• 1 T olive oil
•  ½ C molasses
• 1.5 tsp grated zest and ¼ C juice from 2 limes
• 1 C juice from 2 large oranges
• 2 Med. garlic cloves
• 2 T cold unsalted butter cut into small pieces
• Salt and pepper to taste

Preparation:

1. Preheat oven to 350º
2. Trim green beans
3. Skin and chop onions
4. Remove seeds and membrane from peppers and chop
5. Butter baking dish
6.  Place alternate layers of the vegetables, beginning and ending with layer of beans in the baking dish
7. Sprinkle each layer with salt and paprika
8. Dot each layer with butter.
9. Bake covered for 1 hour or until tender
10. Cover with foil
11. Brine chops in water to cover by 2”, brown sugar and ¼ C table salt for 1 hour
12. Remove chops and pat dry to remove excess water
13. Sear grill marks onto chops, set aside, cover with foil and momentarily let rest
14. Spray a shallow baking pan with cooking spray
15. Place chops in pan and bake for 12 minutes until medium rare in the center but still very juicy
16. Remove chops to cutting board, cover with foil and let rest to redistribute juices and allow for continued cooking by ambient heat

Prepare sauce in the pan while the chops are resting

1. Combine molasses, lime zest and juice, orange juice and garlic in food processor fitted w/ metal blade
2. Puree until smooth, transfer to a bowl and set aside
3. Pour off fat, place over med heat and add puree
4. Simmer until thickened and syrupy about 2 minutes
5. Whisk in butter one piece at a time until melted
6. Place chops over casserole
7. Season with salt and pepper and spoon sauce over chops
8. Place under broiler for 2 – 3 until heat is consistent through entire dish
9. Serve immediately

Enjoy!

FOOD KITCHEN FOOD ~ Retooled for Serving at Home

After reading a post this morning I became inspired and in turn want to inspire you to participate.

Volunteerism is one of the best things a person can do with their time.  For those of you that volunteer is soup kitchens, homeless shelters, feeding those in need, WHAT IS THE MENU MOST FREQUENTLY SERVED/FAVORITE MENU ITEM at your location?  Lets take a stab at making it something that you’d serve in your home to guests.

Please post suggestions here or at the Google+ profile Foodie Woowoo  and the retooling and posting will follow shortly!

Best ~ Woowoo

www.woowooreview.wordpress.com

be sure to ‘follow’ or sign up for RSS as well

GRATIN OF BUTTERNUT SQUASH ~ Serves 6

Ingredients:

• 1 Large butternut squash (3 ¼ lb), peeled and seeded
• 1 T salt
• ¼ tsp freshly ground black pepper
• 1 ½ C heavy cream
• 3 T grated Parmesan cheese 

Preparation:

1. Cut off and discard stem, then cut the squash in half horizontally at the bottom of the neck (makes it easier to peel)
2. Peel neck with sharp knife in vertical motion; bottom bulb in spiral
3. Cut the bulb in half lengthwise and remove the seeds
4. Cut squash 1/8 – ¼ inch slices (use knife or food processor with slicing blade)
5. Preheat oven to 400 degrees
6. Place slices in a large saucepan, cover with water and bring to a boil
7. Boil over high heat for 2 minutes and drain in colander
8. Arrange pieces in a gratin dish and sprinkle with salt and pepper
9. Pour on the cream and stir gently with a fork to distribute evenly
10. Cover with cheese and bake for 30 minutes

Serve:

Brown the top by heating under hot broiler for 4 – 5 minutes and serve in gratin, family style

ENJOY !

ACORN SQUASH SALAD ~ Serves 4~6

 

photo by Quentin Bacon

 

Ingredients:

For Baking the Squash -

• 3 pounds acorn squash (1 large or 2 small ones)
• 2 tablespoons extra virgin olive oil
• ½ teaspoon salt

For the Dressing -

• 2 teaspoons extra virgin olive oil
• 1/8 teaspoon salt or more to taste
• ¼ cup slivered almonds, toasted in the oven or on a dry skillet
• 1 tablespoon or so Reduced Balsamic Vinegar, thickened for drizzling
• 2 tablespoons or more crumbled cheese (optional), such as aged goat cheese

Preparation:

1. Preheat the oven to 400 degrees
2. As soon as it’s hot, you can toast the slivered almonds for garnishing the salad: spread them on a sheet pan and bake for 5 minutes, shaking them up once or twice, until lightly colored and fragrant
3. With a sharp vegetable peeler or paring knife, strip off the peel from the top of the ridges of the squash.  You don’t need to peel more than this: it will help the squash cook faster and looks nice too (If you are roasting a smooth squash like butternut, remove all the peel)
4. With a sharp, heavy knife, cut the squash in half lengthwise and scoop out all the seeds and fibers
5. Place each half cut side down and trim the ends, then cut semi-circular slices of squash, all about one inch thick
6. Put all the pieces in a pile on a large, nonstick baking sheet
7. Drizzle the 2 tablespoons oil and sprinkle the ½ teaspoon salt over and toss the pieces to coat them with the seasonings, then spread them out, lying flat and not touching
8. Bake about 20 minutes then flip the pieces over
9. Bake another 15 minutes or so, until the squash is just tender all the way through and nicely caramelized on the edges
10. Let the pieces cool on the pan until you’re ready to serve. Arrange them in a symmetrical design or in a casual pile on a large serving platter or on individual salad plates, with two or three slices per portion
11. Serve with sprinkles of salt, scattered almond slivers over the squash and then streaks or swirls of warm balsamic reduction with crumbled bits of cheese all over

ENJOY!

Fall Squash-a-MANIA!

In honor of the season, I’m happy promote that delicious vegetable the squash.

I’ve posted 3 (yes 3) really good recipes.  I’ve put them in order of: 1. most exotic; 2. most bourbon fortified and 3. the basic standard comfort soup you know and love.

Enjoy this fall offering in velvety, soupy, bisquey glory and stay tuned because the rest of the week will provide you other textural options of our friend the squash.

Enjoy!

Woowoo