One more go at caramel popcorn. This time I stayed pretty close to the original recipe, except for adding slivered almonds to the caramel right before the pour. No chocolate. No bacon. Just wanted to get a simple baseline.
Friday, March 22, 2013
Caramel Popcorn
One more go at caramel popcorn. This time I stayed pretty close to the original recipe, except for adding slivered almonds to the caramel right before the pour. No chocolate. No bacon. Just wanted to get a simple baseline.
Thursday, March 21, 2013
Wednesday, March 20, 2013
Turkey Soup from scratch
Well, mostly from scratch. And sorry in advance for the lack of pictures.
We had some lovely carrots in three colors from our CSA that I wanted to use, but we had a busy day doing stuff, so I went with default plan: coarsely chop, roast at 425 in olive oil and roasting salt, checking every 10 minutes until they were done.
While that was going on I chopped some small onions and sautƩed them in the soup pot in some bacon drippings.
When the carrots were done (about 20 minutes, though they could have gone a little longer if I wasn't so hungry),
I added them to the pot.
Then some chopped turkey breast.
Then some chopped oven-cooked-then-frozen bacon.
Once that got all nicely up to temp, I added some almond meal and a little bit of mashed potatoes (because I had them and need to eat them and don't really want to sit down to a giant pile of mashed potatoes).
Then I tossed in some frozen squash. Wasn't planning to do it. I just did. That's how I roll.
Over it all I poured in one 28 oz jar of homemade chicken broth that I had heated in the microwave.
Once that got good and steamy I added another 28 oz of hot water.
Turned it down to low, covered, and let simmer.
Later, I put half of the soup into the Cuisinart food processor with a TBS of Herbs de Provence.
Added this back in and served over 1 TBS of sour cream.
Made six hearty servings.
I've been trying to figure out how to cost out a dish like this. I'm not sure what to do about the carrots, which were part of our CSA basket. Or what to do for the chicken stock, which was made from the bones and leftovers from a roast chicken we had a couple days ago (and more veggies from the CSA). I think it worked out to less than $1.50 per serving all told. Which doesn't seem fantastically cheap for homemade soup, but seems reasonable considering the quality of the ingredients and that it tasted really good. ;-)
In particular, I'm glad I added the potato and almond meal. Neither came through as a distinct element in the final soup, but I think they added to the richness of the broth.
We had some lovely carrots in three colors from our CSA that I wanted to use, but we had a busy day doing stuff, so I went with default plan: coarsely chop, roast at 425 in olive oil and roasting salt, checking every 10 minutes until they were done.
While that was going on I chopped some small onions and sautƩed them in the soup pot in some bacon drippings.
When the carrots were done (about 20 minutes, though they could have gone a little longer if I wasn't so hungry),
I added them to the pot.
Then some chopped turkey breast.
Then some chopped oven-cooked-then-frozen bacon.
Once that got all nicely up to temp, I added some almond meal and a little bit of mashed potatoes (because I had them and need to eat them and don't really want to sit down to a giant pile of mashed potatoes).
Then I tossed in some frozen squash. Wasn't planning to do it. I just did. That's how I roll.
Over it all I poured in one 28 oz jar of homemade chicken broth that I had heated in the microwave.
Once that got good and steamy I added another 28 oz of hot water.
Turned it down to low, covered, and let simmer.
Later, I put half of the soup into the Cuisinart food processor with a TBS of Herbs de Provence.
Added this back in and served over 1 TBS of sour cream.
Made six hearty servings.
I've been trying to figure out how to cost out a dish like this. I'm not sure what to do about the carrots, which were part of our CSA basket. Or what to do for the chicken stock, which was made from the bones and leftovers from a roast chicken we had a couple days ago (and more veggies from the CSA). I think it worked out to less than $1.50 per serving all told. Which doesn't seem fantastically cheap for homemade soup, but seems reasonable considering the quality of the ingredients and that it tasted really good. ;-)
In particular, I'm glad I added the potato and almond meal. Neither came through as a distinct element in the final soup, but I think they added to the richness of the broth.
Monday, March 18, 2013
Pancakes from scratch
I was in a "no recipe" mood this morning, and my wonderful wife asked for pancakes. (Go ahead, twist my arm.... OK, you can stop now. You had me at "pancakes").Today I wanted to go with something a little eggier and to experiment with whipping the egg whites.
Saturday, March 16, 2013
Chocolate chip cookie FAIL
I am perhaps overly enamored by caramelization.It just seems so magical. So why not caramelize sugar every time you use it? What could happen?
I'll tell you what could happen, you could pre-ruin your cookies. That's what could happen.
Friday, March 15, 2013
Ham and cheese potato pancakes
I have a steady stream of potatoes coming in from our CSA so we cooked up our backlog into mashed potatoes. I have been trying to come up with some new ways to incorporate them into other meals as an ingredient. Today's experiment: potato pancakes with ham, cheese, and leeks.
Thursday, March 14, 2013
Pi Day Pie
In the summer, when the fruit is at the height of its season we like to buy a crate or two of peaches or apricots and make up a bunch of pie fillings that we stash away in the freezer to be used through the winter months. Pi Day is an excellent excuse to pull one of these buried gems from the cellar, make up a pie crust and have some pie.
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