Posts tagged ‘whipping’

October 15, 2012

Rosemary Tomato Basil Soup

Tomato basil soup paired with a stringy mozzarella grilled cheese sandwich is a classic.  It’s been copied and modified a million times over and I still think the traditional rosemary scented soup and crunchy buttered sandwich makes any Tuesday night a little more special.

Soup should really be considered it’s own food group.  I pride myself in being the sole person to order a warm tortilla soup in the middle of Houston summer, or chilled cucumber-melon bisque when it’s 20 below.  (I happened to have both melon bisque and puréed corn chowder with chili oil at my wedding.)  There’s something about soup I find utterly addicting.  The combination of flavors, the variety of textures, and most importantly the crunchy garlic croutons, crispy bacon, or fresh herbs that get delicately placed on top and slowly sink into the silky, savory bisque.

The roasted, sweet tomatoes combined with the tangy bite of rosemary sourdough bread soothes the soul and takes the edge off a brisk day.  The bread gives this soup a thick texture with a mouthy richness I often find missing in perfectly velvety broths.  Aromatic sweet basil with hints of mint and pepper brighten the flavor and offer you a taste of summer just when you think fall has taken over.

Ingredients

  • 3-4 tablespoons good olive oil
  • 3 pounds ripe plum tomatoes, cut in half lengthwise
  • 2 cans stewed tomatoes, 28oz
  • 3 cloves garlic, minced
  • 1 yellow onion, chopped
  • 2 tbsp. salted butter
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tsp. salt
  • 1 tbsp. freshly ground pepper
  • 1/2 tbsp. Italian seasoning
  • 4 large slices of sourdough rosemary bread
  • 3/4 cup light whipping cream
  • 3/4 cup milk
  • 1 cup fresh basil
  • Freshly sliced mozzarella cheese for topping
  • Basil for garnish

Method

  1. Preheat the oven to 400 degrees F. Toss together the tomatoes, 2 tbsp. olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
  2. In a heavy bottomed stockpot over medium heat, sauté the onions and garlic with 2 tablespoons of olive oil.
  3. Add butter and red pepper flakes and sauté for 10 minutes on medium heat.  Onions should become transparent but should not brown.
  4. Add stewed tomatoes, canned tomatoes (including juice), salt, pepper, and Italian seasoning in a large saucepan on medium heat.
  5. Bring to a simmer.
  6. Roughly tear the bread into smaller pieces and add to the pot.  I break up the bread so it’s easier to spoon out and purée.
  7. Next you’ll puree the soup in small batches, so I usually remove it from the heat and let it cool a little before I begin this process.  The soup should still have texture and not be completely smooth.  The soup will not be nearly as enjoyable if it’s perfectly silky in texture.
  8. Carefully puree, along with the basil leaves in small batches. You can use a blender, food processor, or better yet, one of those handy hand-held food blenders, right in the pot.  If you use a blender BE CAREFUL!  The heat will force the top off the blender and you’ll be cleaning soup off your ceiling for weeks, or you’ll burn your hands so just fill it up half way and pulse it gently.
  9. Return to saucepan and add cream and milk, while stirring, over low heat.
  10. Garnish with basil leaves, mozzarella cheese and serve with a warm slice of sourdough bread.

For a healthier version, leave out the butter and replace the cream with non-fat milk.  Enjoy!

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November 18, 2011

Homemade Waffles with Nutmeg Whipped Cream

All it takes is a rush of cold air after a potent October cold front, on the heels of blustery northerly winds, to quickly change the weather in Texas.   Add in clear skies overnight allowing the heat to escape into space and voilà, very cold morning temperatures will be there to wake you.  In preparation for these cold blasts, I have something to warm your mornings, and leave you setting your alarm clock a few minutes early.

Adult waffles.  That’s right, not your usual Eggo mini waffles, but grown up, spruced up, adult waffles.  You still feel like a kid when you eat them, but with the touch of a few ingredients they transform into something decadent.  I love the slight crisp of the outside paired with the warm, fluffy center.  You can put almost anything on a waffle and it makes it better… berries, cream, butter, sugar, and syrup, even CHICKEN!  Ok, I didn’t grow up in the South and this dish totally confuses me, but I know it’s a favorite for some of you.  This recipe is in honor of my boyfriend who calls on these fluffy treats every Sunday morning.  And don’t worry, if you decide to go with Bisquick I won’t tell, I tend to go that route on busy weekends, and save these for special occasions.   P.S. You’ll be amazed what a little almond extract will do to your waffles, I promise it’s worth a try.

Ingredients

Waffle batter

  • 2 cups all-purpose flour
  • 1/8 cup sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 2 large eggs
  • 2 cups buttermilk (can also use milk if you don’t want to make a special trip)
  • 2 tbsp. vegetable oil
  • 1/4 tsp. real vanilla
  • 1/4 tsp. almond extract
  • Vegetable spray for waffle iron
  • Butter for topping

Whipped cream

  • 1 1/2 cup heavy whipping cream
  • 1 tbsp. confectioners sugar
  • 1/2 tsp. nutmeg

Method

  • Whip cold heavy whipping cream, confectioners sugar and nutmeg in a metal bowl.  Make sure the cream is super cold; warm cream is much harder to whip.
  • With an electric hand mixer beat cream (you can use a hand whisk; it just will take longer). Start slowly; if you set it on high at first, you’ll have cream all over the place. Set the mixer so it goes as fast as possible without splashing.
  • As the cream thickens, turn the speed up. As it begins to foam, start checking for a soft peak, which is what you want. The peak should bend over at the top when you remove the whisk. As it gets close, slow down, because if it goes too far, it will clump and separate (essentially become butter)
  • When finished, place Saran wrap over bowl and place in cold fridge (good luck, it’s always a game trying to get everything to fit, and inevitable the milk or orange juice has to come out.
  • Preheat your waffle iron
  • In a large mixing bowl mix flour, sugar, baking powder and baking soda
  • In a separate bowl, mix eggs, almond extract, vanilla, buttermilk and oil, then and add to the dry ingredients.
  • Let stand for 3-5 mins so batter thickens
  • Spray iron with oil
  • Spoon out about 1/2 cup of batter into hot iron (more or less depending on your waffle iron)
  • Remove from iron when ready-light turns on and top with whipping cream, a small knob of butter and a dusting of powdered sugar

You’ll be waking up earlier and earlier for these!  Add toppings and fillings to make them your own.  I usually add mini chocolate chips to my boyfriends waffle and then he carefully pours pure Vermont maple syrup into the cracks.  I like mine plain with whipped cream, but the best thing about waffles is the flavor combinations are endless.

October 8, 2011

British Bread and Butter Pudding

I’ve tried many bread and butter puddings in fancy restaurants, but I always go back to the simple homemade version I learned from my mom.  It doesn’t have fancy ingredients, or liquor, or vanilla spice, it’s just traditional pudding just like Nanny used to make.

I love the smell of the warm custard baking in the oven; it makes the whole house smell like home.  When it’s ready to take out, the crispy brown coating on the top makes me giddy, and as I spoon it out the warm steam escaping from the pudding is intoxicating.  The raisins plump up in the oven and get nice and juicy and sweet, while the bread is soft and creamy.  I like the slight crust on the top from the sugar; it’s a nice change of texture from the soft, velvety filling.

Ingredients

  • 1 loaf day old bread
  • 2 cups whole milk (don’t use 2%, 1% or skim)
  • 1 3/4 cup light or heavy whipping cream (I’ve used both and I can’t tell any difference)
  • 6 eggs
  • 1/8 cup sugar plus 2 tbsp. for sprinkling
  • 1 cup golden raisins
  • 1 stick salted butter

Method

  • Preheat oven to 350°F, and place rack in center of oven
  • Combine milk and whipping cream in large saucepan and bring to a gentle simmer.
  • In a separate bowl, whisk eggs and 1/8 cup sugar in large bowl.
  • Once the milk starts to foam, remove from heat.  Gradually whisk hot milk mixture into egg mixture, to create a custard.  Add the hot milk slowly while whisking so the eggs don’t scramble, it’s called “tempering” the eggs. Set custard aside.
  • Butter a 9x9x2-inch glass-baking dish
  • Spread a thin layer of butter on both sides of each bread slice
  • Line the bottom of the baking dish with a single layer of bread.  Feel free to break up the slices or cut them to make to make it fit.  You don’t want them overlapping.
  • Sprinkle with raisins and a dusting of sugar.
  • Continue to layer bread, raisins and sugar until you fill the dish.  I don’t put a layer of raisins on the top, as they tend to dry out in the oven.  I only put a sprinkling of sugar and use all the raisins in the pudding.  Don’t worry about filing the dish, the custard will fit!
  • Slowly spoon out the custard over the bread and let it set in as you go.  Make sure you do this gradually, so the custard has time to sink in.  You should be able to use most of the custard; you may be left with about 1/4 cup, nothing to worry about.  Just fill it to the very top.
  • Let stand until some custard is absorbed, about 2 minutes.
  • Place in over and bake pudding until custard thickens and begins to set, about 20 minutes.
  • Preheat broiler. Sprinkle remaining 2 tablespoons sugar over pudding. Broil until sugar browns, rotating baking dish for even browning and watching closely, about 2 minutes.
  • Let pudding cool slightly. Serve warm with a dollop of vanilla ice cream!

September 21, 2011

Simply Grilled Steak with Wasabi Mashed Potatoes

Want a new spin on your traditional steak and potatoes?  Try adding a little wasabi!  The buttery potatoes have a slow-rising, distinctive heat, which contrasts well with the juicy steak.  In the summertime, there’s nothing quite like as satisfying as the smell of a big juice steak grilling over a hot fire.  One of my favorite things in the perfectly charred crust, all the seasoning from the grill in one perfect bite.   The grill may just be the best thing that ever happened to a steak.

To make my life a little easier, I bought mixed baby potatoes so I could avoid both peeling and chopping.  I also like the look of the potatoes skins mashed in, it makes it feel more rustic and the skins contain many essential nutrients, so why throw that away?   On a side note, I had a bad experience with my disposal and potato skins, so I try to avoid peeling at all costs… you can probably guess  how that turned out.  The small potatoes have a rich buttery texture so you have to add less milk and butter to get them to the right consistency.

Open up a nice bottle of red wine, relax, and enjoy your $40 steak house dinner in the comfort of your own home for a quarter of the price.

Ingredients

  • 2 rib-eyes, about 2 inches thick, ours we’re BIG steaks, so if you get smaller ones you’ll need to shorten the cooking time.  Here’s a helpful link on grilling steaks.
  • 1 tsp. salt per steak
  • 1 tsp. fresh cracked pepper per steak
  • 2 lbs. baby potatoes, washed (if they are varying in size, cut the large ones so they are all about the same, this way they cook at the same rate)
  • 1 1/2 tbsp. wasabi (this varies depending on the heat you want, add a little less at first and try it, you can always add more but you can’t take it away)
  • 3 tbsp. butter
  • 1/4 cup heavy whipping cream
  • 1/3 – 1/2 cup milk
  • Salt to taste
  • Fresh ground pepper to taste

Method

  • Remove steaks from fridge 30 minutes before cooking and season well with salt and pepper.  Rub the spices in so they don’t fall off on the grill.  Then put them aside and let them warm up to room temperature.
  • Fill a medium size pot half full and bring to a boil on the stove
  • Once the water is boiling, add a generous portion of salt (at least a tablespoon) and add the potatoes.
  • Leave potatoes on a light boil with the lid off for 15-20 minutes.  Check by sticking them with a knife, it is goes in without pressure they’re done.
  • While the potatoes boil, turn grill on high
  • When the grill is hot, place steaks on rack and cook on high (~500F) for 5 min per side to sear
  • Then turn grill down to medium (~350-400F) and cook an additional 7 min per side to cook the middle
  • If you use a meat thermometer (which you should feel no shame in using, especially if you are new to cooking meat) 130F in the middle is medium-rare, 140 is medium.  It’s only about 1-2 minutes difference on the grill!
  • Pull the meat off and let is rest for 5-10 minutes before serving, this allows the meat juices to redistribute.  If you cut into it immediately all the juice will run out and you’ll be left with dry steak.
  • While the meat rests, it’s mashing time!
  • Add cream, butter, salt and pepper (to taste) and mash.  Please please please, buy yourself a 4 dollar masher.  Please do not use an electric mixer, this beaks up the gluten in the potatoes and leaves you with tacky, sticky textured potatoes.
  • Slowly add the milk, add about ¼ – ½ a cup, more or less depending on the texture you’re looking for.  I don’t mash my potatoes until they are completely creamy, I like a little texture, so a few lumps are ok with me… plus the skin helps give it a rustic feel.
  • Add the wasabi at the end and mix with a spoon, add it slowly and taste as you go along to get the appropriate heat level for you and your guests.  I didn’t want to use the powdered wasabi I found in the grocery store (maybe one of you have tried it, and if so please let me know how it is), so I stopped by my local Japanese restaurant and asked them for a small side of wasabi.
  • Once you’re finished mashing, your meat has rested and you are ready to dig in.
  • Enjoy!

 

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