Tip of the Month - Quinoa

Quinoa seems to be one of the current "super foods" - it's a healthy grain that's conveniently packed with protein. It isn't super hard to make but I experimented with cooking it in my rice cooker anyway. The result was better than my stovetop efforts.

I used the same water to grain ratio for quinoa as I do for long grain white rice. I forgot to time it but it didn't seem to take to0 long, about 15-20 minutes.

Remember to thoroughly rinse quinoa before cooking regardless of what method you use, this will prevent a bitter final product.

Toad in the Hole

An English standard that I grew up with. It's definitely comfort food, not health food, but it's super yummy!

Toad in the Hole by Robert Gibert CC Attribution, Noncommercial, No Derivative works.

Ingredients
"Toad"
6-8 sausages

"Hole" (a.k.a. Yorkshire Pudding)
7/8 cup of flour
1/4 tsp salt
2 eggs
1 cup mile
1 tbsp melted butter

Fry sausages until cooked - put on papertowel/dishtowel to absorb fat.

Preheat oven to 450F

Sift salt and flour into a mixing bowl. In a separate bowl beat eggs until thick. Combine with milk. Gradually stir milk & egg mixture into the flour. Add melted butter. Beat for at least one minute using a rotary egg beater or whisk. Put some oil, butter or fat into a flat bottomed glass dish (8x10 or 9x9) and heat into the oven. When fat is melted place sausages in the pan and put back in the oven to heat up sausages. When pan and sausages are hot remove pan from oven and pour batter over them. Cook for 20 minutes.

Tips for successful Yorkshire Pudding
Because I could make super fluffy Yorkshire Pud as a kid it became my job to make it whenever we had toad in the hole or roast beef. The picture above isn't my cooking, it is however a darned fine example of fluffy Yorkshire Pud. Here are some of my secrets:

• Beat the mixture with a rotary egg beater or a whisk - electric blenders just don't get enough air in (I was a lazy kid - if I used the manual method it was because it worked!).
• For super fluffy pud let the mix sit for 5-10 minutes then beat again for a minute. No idea why but this makes for a fluffier final product.
• Get your pan super hot before you add the batter.

Couscous a la Nicole

I've been a slacker on posting recipes. I have been meaning to post the ice cream cake recipe I did a few weeks back (I have pictures on the camera at home so I'll do it sometime this weekend hopefully).

In the mean time, Nicole would like to share her couscous salad recipe. I unfortunately don't have a picture of this dish but I have seen it and had it and can vouch for it's tastiness. Where it says "I" in the recipe it's Nicole's advice.

Couscous a la Nicole

Step 1: mix dressing;
1/2C olive oil (I use a little less oil & a little more lemon juice)
1/3C lemon juice
2 cloves garlic pressed
1 tsp salt
3/4 tsp cumin
1/4 tsp turmeric
1/4 tsp Tabasco

Step 2: prep salad ingredients
1C couscous (I use the whole box)
1 1/4 chicken stock (I use as much as the couscous instructions ask for water)
1/2C golden raisins
1 can garbanzo beans aka chickpeas
3 chopped green onions
1 tomato diced
1 small cucumber diced
1 red pepper diced
1/2C feta cheese (I use bit more b/c I love cheese)

Step 3: Putting it together
Boil chicken stock. Add couscous to stock, stir, cover, let sit 5 mins off element. Fluff.
Put prepared couscous in large bowl. Add remaining ingredients & toss.
Pour dressing over couscous mixture. Stir well. It's best to prepare salad few hours ahead of time so couscous mixture has time to absorb all of the dressing. (Turmeric stains)

Words of wisdom:
I prep dressing. Boil stock. While stock is going I prep veggies, in the middle of that the stock boils so I add couscous & let it sit as per couscous box cooking instructions. Finish vegg prep. Toss all together. I usually make it night before, it keeps fresh for days : )

Cinco de Mayo

A few days late but hey I've been busy!

As a nod to Cinco de Mayo on Tuesday I desided to try making some "real" cali-mexican food. Luckily one of my favorite food bloggers has a great list of mexican food. Check it out. I made Carne Asada on corn tortillas and spanish rice. Both recipes were AWESOME. Definetly something I'll make again. And again. And again.

Next thing I want to try is cerviche.

Back in the kitchen

So this isn't really a recipe post. I'm making Sunday dinner for friends who ran a half marathon today. On tap are some short ribs braised in red wine from my new subscription to Bon Appetit (Thank you Mom and Dad!), mashed potatoes, salad with roasted garlic vinaigrette and some bread. The last two items (the dressing and the bread) came from a new book: Ratio. I've just started reading this book but it's right up my alley. It takes the basic items of cooking: bread, pasta, cake, mayonaise etc. and breaks it down to their base in terms of ratios of the ingredients. And then from there you can add flavours and change the final form as you see fit.

The bread I made to day was a simple 5:3 ratio (by weight) of flour to water plus a bit of salt and yeast. Knead, let rise and then play. I'm making two rustic breads (no fancy forming into shapes) one with roasted garlic and rosemary with olive oil worked into the surface and the other just olive oil and kosher salt.

The chapter in Ratio on vinaigrettes is short and sweet and points out two things that I think are important. One is the ratio: 3:1 oil (fat) to vinegar (acid). That's the starting point. Changing the oil or fat from regular oil to olive oil or to warm bacon fat will change the taste. Same with the vinegar: red or white wine vinegar, lime juice, lemon juice, grapefruit juice (fresh squeezed of course) to balsamic vinegar. Follow the ratio and you're golden. The second thing was the guide on adding other flavours. The book advises combining everything (the Dijon mustard, salt and pepper, garlic, herbs, etc.) with the vinegar first, then adding the oil. My dressing today is equal parts red wine and balsamic vinegar, a small amount of mustard, a pinch of salt, a touch of pepper, several cloves of roasted garlic and olive oil.

Spaghetti and meatballs

So I haven't progressed to making my own pasta (yet) so this should be titled "Meatballs (to have with your spaghetti) with optional sauce (you can just use stuff from a jar if you choose)" but that's a REALLY long title.

We were so eager to eat I forgot to take a picture. This was Brian's lunch the next day.

A few years back I set out on a mission to make The Best Meatballs EVER. I had some ideas at the beginning: I wanted to make them small not giant and something more then just meat in ball form. But that was it. So I pulled up a bunch of meatball recipes and started testing. A bit from this one. A bit from that one. And after a while I got the hang of it. And I've settled on a recipe that gets raves from my friends. It feels good to hear: "I love your meatballs!" or "You're making meatballs? can I come over for dinner??" So I think I've done it. And here it is in all it's glory: Amy's Meatballs (with optional sauce instructions).

Meatballs:

Combine the following in a large bowl. Get your hands in there (wash them first) and work that egg and dry stuff into that beef.

1-2 lbs of extra lean ground beef
1/4 cup of finely chopped onion
~2/3 cup bread crumbs per pound of beef
1 cup of fresh grated parmasen or romano cheese (must be fresh... none of that dry stuff from a shaker)
1 egg per pound of beef
1-2 cloves of garlic
generous teaspoon of each oregano and basil
a few twists of the pepper and salt mills

If the mixture seems too dry (sometimes the bread crumbs can dry it out) add a splash of milk.

Form the beef mixture into balls, rolling them between your hands to make them firm. I make them just less than an inch in diameter. Bite size. This makes lots! Place the balls on a baking sheet lined with parchment paper (so they don't stick after). They don't spread like cookies but keep them seperated. This stages is referred to as the Meat Cookie stage. Bake for 10 - 15 min at 350F.

Add the balls to finished sauce and let simmer for 20 minutes (at least).

Optional Sauce Hints

So you can take the easy road and get your favorite basic tomato and basil tomato sauce. But I find jarred sauces just not right so I usually start with a good quality basic tomato sauce from an Italian delicatessen or bakery (the kind that comes in a skinny jar) and fine tune it.

Start by sauting 1-2 cloves of garlic in olive oil add a few tablespoons of finely chopped onion (you can set some aside when you make the meatballs for this).

Add a large can of crushed tomatos or a jar or two of that basic tomato sauce.

Season with basil (and oregano if you so choose).

Allow to simmer stirring occasionally for 30 minutes.

If it's too runny you can add some tomato paste.

Give it a few twists of the pepper and salt mills.

Taste it. Aciddy? yeah... add a pinch of brown sugar. Stir well. Taste again. Repeat adding a small amount of sugar. Shouldn't need more then two pinches depending of the volume of sauce and the type of tomatoes and your own taste buds.

And here's my last hint: Make the sauce the day before and allow to cool and sit in the fridge over night and then reheat when you make the meatballs.

This ain't no boxed Kraft Dinner

One of my husband's current apres run favourite things to get is the macaroni and cheese from Burgoo. He gets it with a side of garlic potatoes while I usually opt for the Pain Francias (which is to die for and will be addressed in a future post). This started a craving of my own to make macaroni and cheese at home and so I am on a mission to find the best blend of cheeses to make this dish really sing. The measures for the sauce are a bit hazy as I just eyeball it everytime and never really get it the same.


Here is the basic recipe I use. This whole thing takes about 20-30 minutes to make and is super easy. I use a 8X13" baking pan when I broil it at the end to get lots of crispy topping. 'Cause who doesn't like the crispy, melty, cheesy topping???

Not from a box Mac and Cheese

1 package of macaroni (454g) - really you can use any shape like rotini or bunnies or wheels
2-3 cups of shredded cheese - you pick. Mix it up. Use old chedder for traditional M&C or asharper cheese for a sassier dish - the amount depends how cheesy you want it.
1/3-1/2 c of butter
1/4 - 1/3 c of flour
~2 cups of milk
Pinch nutmeg
Fresh ground pepper

Cook the pasta. While you're waiting for the water to boil shred that cheese.

Once the pasta is in start on the cheese sauce:

- Melt the butter in a sauce pan.
- Sift in the flour a tablespoon or so at a time whisking after each addition
- Add the milk slowly while whisking to make sure it's not lumpy - less for a thicker sauce, more if you like your mac and cheese a little more saucy
- Add the nutmeg and some ground pepper (4 cranks of the mill should do it)
- Allow to come to a simmer on medium
- Add the cheese gradually to the warmed mixture, continuing to whisk
- Stop adding cheese when it's starting to thicken - not as thick as stadium nacho cheese; a little more runny will be perfect.

When the pasta is done to your liking drain it and transfer it to a baking pan or a cassorole.

Toss it with about 1/2 cup of cheese if you want.

Pour cheese sauce over top.

Sprinkle cheese on top as desired.

Broil at a distance (i.e. not on the highest rack position) until the cheese on top is bubbly and starting to go a bit golden and crispy in places.