I have been baking up a storm the last week. I typically am not the "baking" type. It requires too much measuring, timing, being precise, and following recipes exactly. I much prefer cooking where I can creatively change things or stray from the recipe without worrying that my dish will be a total flop. I like measuring things in my hands (a la Rachael Ray), and not so much in spoons and cups that you have to level to get just right. That being said, my sister has let me keep her Kitchenaid mixer at my house while she is living in her current apartment, and this glorious piece of kitchen equipment almost makes me change my mind about baking. I have no doubts that I will have to buy my own once Mara wants hers back. Either that, or I'll have to mysteriously leave the country, along with the mixer. But those things are awfully heavy...
Anyway, I won't go into a lot of detail about the cookies, but I WILL direct you to where I found all of my recipes. I didn't make anything that was a total fail, which is a HUGE step as far as my baking skills are concerned.
For Cavallaro/Lewis/Connealy/Ferrell (its official name, even though there were no Lewises present...) cookie baking this year, I made Chai-Kissed Chocodoodles. Kristen made French Butter Cookies. Mara made Coffee Toffee. Amanda made delicious puppy chow, which I don't have the recipe for, but I DID learn that you must always use Chex, and not Crispix :)
After school got out on Tuesday, I spent a couple of days primarily in my kitchen making Orange Cookies, Magic in the Middle Cookies (my personal favorite), and Homemade Peppermint Oreos.
I have more cookies than I possibly know what to do with, so I will continue trying to pawn them off on whoever will take them.
Merry Christmas, friends!
Saturday, December 25, 2010
Dinners with the Readmans
To start off winter break, I got to eat dinner with the Readmans a couple of evenings. The first night I made Mushroom Lasagna (slightly adapted from Smitten Kitchen). It was slightly labor-intensive with the bechemel sauce, but I liked how I could prep and assemble it earlier in the day, throw it in the fridge, and pull it out to cook at the Readmans' house. This way we could enjoy the lasagna straight out of the oven, and we could basically relax right before dinner. Or sew...or play video games...or learn how much you have missed about the logistics of helping almost-2-year-old boys go to the bathroom when you didn't grow up with any brothers... Can you guess who was doing which activities?
Year of Yum Rating: 4 1/2 STARS (Joel liked it, too!)
INGREDIENTS
salt
olive oil
3/4 pound dried lasagna noodles
1 large clove garlic, minced
4 cups whole milk
3/4 cup (12 tablespoons or 1 1/2 sticks) unsalted butter, divided
1/2 cup all-purpose flour
1 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
1 1/2 pounds baby portobello mushrooms
1 cup freshly grated parmesan
DIRECTIONS
Preheat your oven to 375°F. Bring a large, wide pot of water to boil with salt and a splash of oil, that will help keep your noodles from sticking together as they drain. Add the lasagna noodles and cook for 10 minutes. Drain and set aside.
Make béchamel: Bring the milk and garlic to simmer in a saucepan, or heat it in your microwave, and set it aside. Melt 1/2 cup (8 tablespoons or 1 stick) butter in a large saucepan. If your name is Deb, you will probably brown this butter, too. Add the flour and cook for one minute over low heat, stirring constantly with a whisk or wooden spoon. Pour in the hot milk, a little at a time at first and stirring until combined. Once you’ve added half of it, you can add the second half all at once, along with 1 1/2 teaspoons table salt, the pepper, and nutmeg. Cook over medium-low heat, stirring or whisking frequently, for 8 to 10 minutes, or until thick. Set aside.
Prepare mushrooms: Trim the ends of the mushroom stems. Slice mushrooms 1/4-inch thick. Heat 2 tablespoons olive oil and 2 tablespoons butter over medium in the bottom of the large, wide pot you used to cook the noodles earlier, or in a large sauté pan. Cook half the mushrooms with a couple pinches of salt for about 5 minutes, or until they are tender and release some of their juices, tossing to make sure they cook evenly. Repeat with additional oil and butter, and remaining mushrooms.
Assemble lasagna: Spread some of the sauce in the bottom of an 8 x 12 or 9 x 13 baking dish. (Ina recommends the former, I only had the latter; if you’d like to freeze or give this dish as a gift, remember to use a foil pan). Arrange a layer of noodles on top*, then more sauce (about 1/4 of what remains), 1/3 of the mushrooms and 1/4 cup grated parmesan. Repeat two more times then top with a final layer of noodles, your remaning sauce and last 1/4 cup of parmesan.
Bake for 45 minutes, or until top is browned and the sauce is bubbly. Let sit at room temperature for 15 minutes before serving. To freeze for future use, allow it to cool completely and wrap two to three times in plastic wrap before freezing.
The next night was a Thursday, which means pizza in the Readman house. I suggested a recipe that I had been interested from Annie's Eats for Mexican Pizza. Lisa has a great, easy crust that she makes, and Lucas is in charge of the grill (I don't know if you were aware of this, but grilling pizza pretty much always raises the level of deliciousness).
I really liked this pizza for what it was. If you are craving traditional pizza with tomato sauce, this might not be the thing to make, but if it's Mexican flavors that you're in the mood for, this fresh, hearty pizza fits the bill! I especially liked the black bean puree that was used for a sauce.
Year of Yum Rating: 4 1/2 STARS
INGREDIENTS
Pizza dough
1 can black beans, rinsed and drained (we used 1 2/3 c. cooked dried beans)
½ tsp. cumin
¼ tsp. paprika
¼ tsp. cayenne
3 tbsp. chicken broth, veggie broth or water
3 oz. shredded cheddar cheese
3 oz. shredded monterey jack cheese
1 jalapeño, seeded, ribs removed, and diced
¼ cup red onion, finely chopped
1/3 cup tomato, seeded and diced
1/3 cup corn (we used frozen)
3-4 tbsp. chopped fresh cilantro
DIRECTIONS
Preheat the grill, and roll out the pizza crust dough. Our dough was square! Put the crust on the grill, cook the bottom until slightly golden, and then bring back inside, flip it over, and get ready to top it. Make sure to put the toppings on the side of the crust that's already been cooked.
Combine the black beans, cumin, paprika and cayenne in the bowl of a food processor. Puree until ground into a paste. Scrape down the sides of the bowl. Add the chicken broth to the food processor and run until a smooth mixture is formed. Spread the bean puree onto the shaped pizza crust in an even layer. Layer evenly with the cheddar and monterey jack cheese. Sprinkle the jalapeño, red onion, tomato, corn and cilantro over the cheese layer.
Put back on the grill. The pizza is done when the side of the crust that's on the grill is cooked, and the cheese is melty. Enjoy!
Year of Yum Rating: 4 1/2 STARS (Joel liked it, too!)
INGREDIENTS
salt
olive oil
3/4 pound dried lasagna noodles
1 large clove garlic, minced
4 cups whole milk
3/4 cup (12 tablespoons or 1 1/2 sticks) unsalted butter, divided
1/2 cup all-purpose flour
1 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
1 1/2 pounds baby portobello mushrooms
1 cup freshly grated parmesan
DIRECTIONS
Preheat your oven to 375°F. Bring a large, wide pot of water to boil with salt and a splash of oil, that will help keep your noodles from sticking together as they drain. Add the lasagna noodles and cook for 10 minutes. Drain and set aside.
Make béchamel: Bring the milk and garlic to simmer in a saucepan, or heat it in your microwave, and set it aside. Melt 1/2 cup (8 tablespoons or 1 stick) butter in a large saucepan. If your name is Deb, you will probably brown this butter, too. Add the flour and cook for one minute over low heat, stirring constantly with a whisk or wooden spoon. Pour in the hot milk, a little at a time at first and stirring until combined. Once you’ve added half of it, you can add the second half all at once, along with 1 1/2 teaspoons table salt, the pepper, and nutmeg. Cook over medium-low heat, stirring or whisking frequently, for 8 to 10 minutes, or until thick. Set aside.
Prepare mushrooms: Trim the ends of the mushroom stems. Slice mushrooms 1/4-inch thick. Heat 2 tablespoons olive oil and 2 tablespoons butter over medium in the bottom of the large, wide pot you used to cook the noodles earlier, or in a large sauté pan. Cook half the mushrooms with a couple pinches of salt for about 5 minutes, or until they are tender and release some of their juices, tossing to make sure they cook evenly. Repeat with additional oil and butter, and remaining mushrooms.
Assemble lasagna: Spread some of the sauce in the bottom of an 8 x 12 or 9 x 13 baking dish. (Ina recommends the former, I only had the latter; if you’d like to freeze or give this dish as a gift, remember to use a foil pan). Arrange a layer of noodles on top*, then more sauce (about 1/4 of what remains), 1/3 of the mushrooms and 1/4 cup grated parmesan. Repeat two more times then top with a final layer of noodles, your remaning sauce and last 1/4 cup of parmesan.
Bake for 45 minutes, or until top is browned and the sauce is bubbly. Let sit at room temperature for 15 minutes before serving. To freeze for future use, allow it to cool completely and wrap two to three times in plastic wrap before freezing.
The next night was a Thursday, which means pizza in the Readman house. I suggested a recipe that I had been interested from Annie's Eats for Mexican Pizza. Lisa has a great, easy crust that she makes, and Lucas is in charge of the grill (I don't know if you were aware of this, but grilling pizza pretty much always raises the level of deliciousness).
I really liked this pizza for what it was. If you are craving traditional pizza with tomato sauce, this might not be the thing to make, but if it's Mexican flavors that you're in the mood for, this fresh, hearty pizza fits the bill! I especially liked the black bean puree that was used for a sauce.
Year of Yum Rating: 4 1/2 STARS
INGREDIENTS
Pizza dough
1 can black beans, rinsed and drained (we used 1 2/3 c. cooked dried beans)
½ tsp. cumin
¼ tsp. paprika
¼ tsp. cayenne
3 tbsp. chicken broth, veggie broth or water
3 oz. shredded cheddar cheese
3 oz. shredded monterey jack cheese
1 jalapeño, seeded, ribs removed, and diced
¼ cup red onion, finely chopped
1/3 cup tomato, seeded and diced
1/3 cup corn (we used frozen)
3-4 tbsp. chopped fresh cilantro
DIRECTIONS
Preheat the grill, and roll out the pizza crust dough. Our dough was square! Put the crust on the grill, cook the bottom until slightly golden, and then bring back inside, flip it over, and get ready to top it. Make sure to put the toppings on the side of the crust that's already been cooked.
Combine the black beans, cumin, paprika and cayenne in the bowl of a food processor. Puree until ground into a paste. Scrape down the sides of the bowl. Add the chicken broth to the food processor and run until a smooth mixture is formed. Spread the bean puree onto the shaped pizza crust in an even layer. Layer evenly with the cheddar and monterey jack cheese. Sprinkle the jalapeño, red onion, tomato, corn and cilantro over the cheese layer.
Put back on the grill. The pizza is done when the side of the crust that's on the grill is cooked, and the cheese is melty. Enjoy!
Week 74: Lemon, Chicken, and Rice Soup
First of all, let me officially acknowledge the fact that I'm a slacker. I realize that. I sometimes have little lapses in keeping up with blogging the recipes that I've been trying. I could make excuses. I could. OR I could just make it up to you with an explosion of recipes RIGHT NOW. No guarantees that they will be in order.
First off, I'm-Sick-For-the-Beginning-of-Winter-Break soup. That's not actually what it's called, but it might as well be. Why does this nasty cold wait until I have a BREAK to make its appearance? Oh well, this soup is helping me make my recovery. This soup AND expensive decongestants, AND a whole lot of Kleenex.
Year of Yum Rating: 4 STARS
I really liked this soup, and loved what the lemon had to add to the flavor. I did think that it was a little thinner than I had hoped for, and if I made it again (WHEN I make it again) I will add more "stuff" such as additional veggies and more rice, or maybe even noodles.
INGREDIENTS
2 boneless, skinless chicken breasts
salt & pepper to taste
1 tablespoon oilve oil
1 onion, minced
6 cups chicken stock
1 medium carrot, diced
1/2 teaspoon dried thyme
3/4 cup long grain brown rice, cooked
4 large egg yolks
juice of 1 lemon
2 tablespoons minced fresh parsley
DIRECTIONS
Prep the chicken by patting dry and dicing into bite sized pieces. Season as desired and set aside.
In a large pot over medium high heat add oil. Add the onions and cook until the onions are translucent. Then add the chicken to the pot and cook until lightly browned. Add the stock to the pan and bring to a boil, scraping up any browned bits.
Add the carrots, thyme, and rice. Cover and simmer over low heat for 10 minutes.
Meanwhile, whisk the lemon juice and yolks together in a bowl. Whisking constantly, gradually ladle 1 cup of the hot soup into the egg mixture, then stir the egg mixture back into the soup. Reheat over low heat for 1 minute. Season with salt and pepper to taste and serve with a garnish of fresh parsley.
First off, I'm-Sick-For-the-Beginning-of-Winter-Break soup. That's not actually what it's called, but it might as well be. Why does this nasty cold wait until I have a BREAK to make its appearance? Oh well, this soup is helping me make my recovery. This soup AND expensive decongestants, AND a whole lot of Kleenex.
Year of Yum Rating: 4 STARS
I really liked this soup, and loved what the lemon had to add to the flavor. I did think that it was a little thinner than I had hoped for, and if I made it again (WHEN I make it again) I will add more "stuff" such as additional veggies and more rice, or maybe even noodles.
INGREDIENTS
2 boneless, skinless chicken breasts
salt & pepper to taste
1 tablespoon oilve oil
1 onion, minced
6 cups chicken stock
1 medium carrot, diced
1/2 teaspoon dried thyme
3/4 cup long grain brown rice, cooked
4 large egg yolks
juice of 1 lemon
2 tablespoons minced fresh parsley
DIRECTIONS
Prep the chicken by patting dry and dicing into bite sized pieces. Season as desired and set aside.
In a large pot over medium high heat add oil. Add the onions and cook until the onions are translucent. Then add the chicken to the pot and cook until lightly browned. Add the stock to the pan and bring to a boil, scraping up any browned bits.
Add the carrots, thyme, and rice. Cover and simmer over low heat for 10 minutes.
Meanwhile, whisk the lemon juice and yolks together in a bowl. Whisking constantly, gradually ladle 1 cup of the hot soup into the egg mixture, then stir the egg mixture back into the soup. Reheat over low heat for 1 minute. Season with salt and pepper to taste and serve with a garnish of fresh parsley.
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