This first thing I did this morning after listening to NPR was make sure the Boy was home,
safe, asleep in his room. You see he worked last night. From 5:00pm - 1:00am (or possibly longer) at the midnight showing of the Dark Knight Rises. I wonder what his movie theater's plan is for something like this. Do they have enough (any?) security? I'm sure the more that comes out we'll see new rules in place in theaters, but that didn't happen for those killed and injured.
Up until now, my biggest worry was him coming home so late - you know - when only idiots are out at 2:00am. Nothing good happens at 2:00am. Or possibly what would they do if a tornado hit, but this ... it boggles the mind. I'm so very glad he's off today. Saturday night, I'll just hold my breath.
A prayer for all the families affected...
20 July 2012
18 July 2012
Cracker Challenge - E - Parmesan-Rosemary Icebox Crackers
Parmesan-Rosemary Icebox Crackers
This recipe adapted from "Martha Stewart's Hors d'Oeuvres Handbook"
(Clarkson Potter, 1999).
Yield Makes 20 crackers
3/4 cup all-purpose flour
1 teaspoon coarse salt
Pinch of white pepper
2 teaspoons finely chopped fresh rosemary, plus extra sprigs for garnish
3 tablespoons chilled unsalted butter, cut into small pieces
1 cup finely grated (2 1/2 ounces) Parmesan cheese
5 tablespoons sour cream
1 large egg white, lightly beaten
Combine flour, salt, pepper, and rosemary in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until combined. Add 1 tablespoon of the sour cream at a time, pulsing each time to combine. Process until dough comes together and is well combined.
Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and refrigerate for at least 24 hours.
Heat oven to 325 degrees. Slice chilled log into 1/4-inch-thick slices. Transfer slices to a parchment-lined baking sheet. Dip a sprig of rosemary into egg white, and place in center of a cracker slice; repeat with remaining rosemary and crackers. Bake immediately, rotating sheet once, until crackers are golden brown and firm in the center, 25 to 35 minutes. Transfer to a rack to cool.
This recipe adapted from "Martha Stewart's Hors d'Oeuvres Handbook"
(Clarkson Potter, 1999).
Yield Makes 20 crackers
3/4 cup all-purpose flour
1 teaspoon coarse salt
Pinch of white pepper
2 teaspoons finely chopped fresh rosemary, plus extra sprigs for garnish
3 tablespoons chilled unsalted butter, cut into small pieces
1 cup finely grated (2 1/2 ounces) Parmesan cheese
5 tablespoons sour cream
1 large egg white, lightly beaten
 |
| Parmesan-Rosemary Icebox Crackers |
Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and refrigerate for at least 24 hours.
Heat oven to 325 degrees. Slice chilled log into 1/4-inch-thick slices. Transfer slices to a parchment-lined baking sheet. Dip a sprig of rosemary into egg white, and place in center of a cracker slice; repeat with remaining rosemary and crackers. Bake immediately, rotating sheet once, until crackers are golden brown and firm in the center, 25 to 35 minutes. Transfer to a rack to cool.
17 July 2012
Cracker Challenge - D - Parmesan, Rosemary and Walnut Shortbread
Parmesan, Rosemary, and Walnut Shortbread
Epicurious | October 2004
yield: Makes 30 pieces
Crumbly and melting, easy and irresistible, at the catering company, we keep the dough for this shortbread on hand in the freezer for in-house treats.
8 tablespoons (1 stick) unsalted butter, at room temperature
4 ounces freshly grated Parmesan cheese
1 cup Heckers or King Arthur all-purpose flour
1 tablespoon minced fresh rosemary
1/2 cup walnuts, toasted at 350°F for 10 minutes, then chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch cayenne pepper
Using an electric mixer, cream the butter; add the Parmesan, and mix well. Stir in the flour, rosemary, walnuts, salt, black pepper, and cayenne. Form the mixture into 1-inch-wide logs, wrap them in plastic, and refrigerate for at least half an hour, or up to 3 days.
When you're ready to bake the shortbread, position a rack in the middle of the oven and preheat to 350°F. Line a baking sheet with parchment. Cut the logs into 1/4-inch-thick slices, place the slices on the baking sheet, and bake for 20 minutes, or until golden at the
edges. Remove the shortbread slices and cool them on a wire rack. You can offer these by themselves passed in a basket, or top them with Sun-dried Tomato Pesto.
Epicurious | October 2004
yield: Makes 30 pieces
Crumbly and melting, easy and irresistible, at the catering company, we keep the dough for this shortbread on hand in the freezer for in-house treats.
8 tablespoons (1 stick) unsalted butter, at room temperature
4 ounces freshly grated Parmesan cheese
1 cup Heckers or King Arthur all-purpose flour
1 tablespoon minced fresh rosemary
1/2 cup walnuts, toasted at 350°F for 10 minutes, then chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch cayenne pepper
 |
| Parmesan, Rosemary, and Walnut Shortbread |
When you're ready to bake the shortbread, position a rack in the middle of the oven and preheat to 350°F. Line a baking sheet with parchment. Cut the logs into 1/4-inch-thick slices, place the slices on the baking sheet, and bake for 20 minutes, or until golden at the
edges. Remove the shortbread slices and cool them on a wire rack. You can offer these by themselves passed in a basket, or top them with Sun-dried Tomato Pesto.
16 July 2012
Cracker Challenge - C - Rosemary Cheese Bites
Rosemary Cheese Bites
(from goodlifeeats.com)
Yield: 3-4 dozen depending on how you slice it
2 1/2 c all-purpose flour
2 tsp minced, fresh rosemary
1 tsp salt
1/2 tsp white pepper or freshly ground black pepper
2 sticks, unsalted butter, cold, cut into cubes
1 c gruyere cheese, grated
1 c parmesan cheese, grated
In a medium bowl, combine your flour, rosemary, salt and pepper. Set aside. Then in the bowl of a food processor, add your butter and your cheeses. Process a few times or until the mixture comes together and starts to form little pea-sized chunks.
Pour in your flour mixture and process again until the ingredients come together and start to look like a coarse meal. Turn out the whole mixture onto a lightly floured surface and use your hands to bring it all together to form a ball. Divide the ball into two sections. Carefully, roll each section out to form a log about 1 1/2 inches in diameter and about 9-10 inches long. Wrap in plastic wrap and refrigerate for at least 30 minutes or up to a day. Even better, bake one batch now and freeze the other batch of dough for up to 6 months and save for another day.
Preheat your oven to 350 degrees while your dough is chilling. Once properly chilled, take your log of dough and slice into 1/4 inch rounds. Place on cookie sheets lined with parchment paper or a silpat liner and bake for 14-16 minutes.
(from goodlifeeats.com)
Yield: 3-4 dozen depending on how you slice it
2 1/2 c all-purpose flour
2 tsp minced, fresh rosemary
1 tsp salt
1/2 tsp white pepper or freshly ground black pepper
2 sticks, unsalted butter, cold, cut into cubes
1 c gruyere cheese, grated
1 c parmesan cheese, grated
 |
| Rosemary Cheese Bites |
Pour in your flour mixture and process again until the ingredients come together and start to look like a coarse meal. Turn out the whole mixture onto a lightly floured surface and use your hands to bring it all together to form a ball. Divide the ball into two sections. Carefully, roll each section out to form a log about 1 1/2 inches in diameter and about 9-10 inches long. Wrap in plastic wrap and refrigerate for at least 30 minutes or up to a day. Even better, bake one batch now and freeze the other batch of dough for up to 6 months and save for another day.
Preheat your oven to 350 degrees while your dough is chilling. Once properly chilled, take your log of dough and slice into 1/4 inch rounds. Place on cookie sheets lined with parchment paper or a silpat liner and bake for 14-16 minutes.
15 July 2012
Cracker Challege - B - Blue Cheese Shortbread
Blue Cheese Shortbread Leaves with Cream Cheese-Chutney Roulade
Bon Appétit | November 2002
yield: Makes 10 to 12 servings
You can start making these savory cookies up to three days ahead. Even easier: Serve the cheese roll with store-bought crackers.
Shortbread
3 1/2 ounces crumbled blue cheese (about 1/2 cup)
3 tablespoons unsalted butter, room temperature
1/2 cup all purpose flour
1/4 cup cornstarch
1/4 teaspoon coarse salt
1/8 teaspoon ground black pepper
1/3 cup walnuts, finely chopped
Roulade
1 8-ounce package chilled cream cheese
2/3 cup purchased spiced cranberry-apple chutney
1/2 cup very thinly sliced green onions
For shortbread:
Blend blue cheese and butter in processor until creamy. Add flour, cornstarch, salt, and pepper. Using on/off turns, process until mixture resembles coarse meal. Add walnuts and process just until moist clumps form. Gather dough into ball. Flatten into disk. Wrap dough in plastic and refrigerate until firm, about 1 hour.
Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Roll out dough between sheets of plastic wrap to 1/8- to 1/4-inch thickness. Remove top sheet. Using 2 1/2x1-inch leaf-shaped cookie cutter, cut out leaves. Transfer leaves to prepared baking sheets. Gather dough scraps and reroll; cut out additional leaves. Transfer to prepared baking sheets. Bake until golden brown, about 20 minutes. Transfer leaves to rack and cool. (Can be prepared 3 days ahead. Store in airtight container at room temperature.)
For roulade:
Using rolling pin, flatten cream cheese between sheets of plastic wrap; roll into 10x8-inch rectangle. Remove top sheet of plastic wrap. Spread 1/3 cup chutney atop cream cheese rectangle, leaving 1-inch plain border. Sprinkle chutney with 2 tablespoons green onions. Using plastic as aid and starting at 1 long side, roll up cream cheese, jelly-roll style, into log. Gently press remaining green onions onto roulade. Wrap roulade tightly with plastic. Refrigerate until set, at least 2 hours and up to 2 days.
Place roulade on platter. Surround with shortbread leaves. Top roulade with remaining 1/3 cup chutney and serve.
Bon Appétit | November 2002
yield: Makes 10 to 12 servings
You can start making these savory cookies up to three days ahead. Even easier: Serve the cheese roll with store-bought crackers.
Shortbread
3 1/2 ounces crumbled blue cheese (about 1/2 cup)
3 tablespoons unsalted butter, room temperature
1/2 cup all purpose flour
1/4 cup cornstarch
1/4 teaspoon coarse salt
1/8 teaspoon ground black pepper
1/3 cup walnuts, finely chopped
Roulade
1 8-ounce package chilled cream cheese
2/3 cup purchased spiced cranberry-apple chutney
1/2 cup very thinly sliced green onions
For shortbread:
 |
| Bleu Cheese Shortbread |
Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Roll out dough between sheets of plastic wrap to 1/8- to 1/4-inch thickness. Remove top sheet. Using 2 1/2x1-inch leaf-shaped cookie cutter, cut out leaves. Transfer leaves to prepared baking sheets. Gather dough scraps and reroll; cut out additional leaves. Transfer to prepared baking sheets. Bake until golden brown, about 20 minutes. Transfer leaves to rack and cool. (Can be prepared 3 days ahead. Store in airtight container at room temperature.)
For roulade:
Using rolling pin, flatten cream cheese between sheets of plastic wrap; roll into 10x8-inch rectangle. Remove top sheet of plastic wrap. Spread 1/3 cup chutney atop cream cheese rectangle, leaving 1-inch plain border. Sprinkle chutney with 2 tablespoons green onions. Using plastic as aid and starting at 1 long side, roll up cream cheese, jelly-roll style, into log. Gently press remaining green onions onto roulade. Wrap roulade tightly with plastic. Refrigerate until set, at least 2 hours and up to 2 days.
Place roulade on platter. Surround with shortbread leaves. Top roulade with remaining 1/3 cup chutney and serve.
14 July 2012
Cracker Challenge - A - Cheddar Cayenne Coins
Cheddar Cayenne Coins
(from Fine Cooking)
6 oz all-purpose flour (1 1/3 cups)
3 oz finely shredded sharp Cheddar (or half Cheddar and half Parmigiano-Reggiano)
1 tsp table salt
1/8 to 1/4 cayenne
4 oz chilled unsalted butter, cut into 1/2-inch pieces
1 large egg yolk
2 Tbs water
1-1/2 oz medium finely chopped walnuts (1/3 cup)
Combine the flour, cheese, salt and cayenne in a food processor. Process until just blended. Add the butter pieces and pulse until the dough resembles course crumbs. Stir the yolk and water together with a fork and drizzle over the mixture. Pulse until the dough begins to form small moist crumbs. Add he chopped nuts and pulse briefly until the crumbs begin to come together.
Pile the moist crumbs on an unfloured work surface. With the heel of your hand, push and gently smear the crumbs away from you until they start to come together in a cohesive dough. Using a pastry scraper or a metal spatula, lift up one edge of the dough and fold it into the center (the dough will still be rough, so don't expect a neat, smooth fold). Repeat with the opposite edge, like folding a letter.
Turn the dough 45 degrees. Give the dough another smearing and shape it into a 14-inch log that's 1-1/4 inches in diameter. Wrap in plastic and refrigerate until firm, about 4 hours, or up to two days.
Heat the oven to 375 degrees F. Line two large baking sheets with parchment. Using a thin, sharp knife, cut the log into scant 1/4-inch slices. Arrange about 1/2 inch apart on the prepared sheets. Bake until medium to deep golden around the edges, 15 to 20 minutes, rotating the sheets as need for even baking. Set the sheets on racks to cool. when the coins are completely cool, store them in an airtight container.
Make Ahead Tips:
The rolled log of dough may be frozen for up to a month and then thawed for about an hour on the counter or in the refrigerator overnight. Or bake the coins ahead, wrap short stacks in plastic, pack the stacks in plastic containers, and stash them in the freezer. Thaw at room temperature (or put the frozen coins right in the oven) and warm them for a few minutes at 325 degrees F to refresh them.
(from Fine Cooking)
6 oz all-purpose flour (1 1/3 cups)
3 oz finely shredded sharp Cheddar (or half Cheddar and half Parmigiano-Reggiano)
1 tsp table salt
1/8 to 1/4 cayenne
4 oz chilled unsalted butter, cut into 1/2-inch pieces
1 large egg yolk
2 Tbs water
1-1/2 oz medium finely chopped walnuts (1/3 cup)
 |
| A - Cheddar Cayenne Coins |
Pile the moist crumbs on an unfloured work surface. With the heel of your hand, push and gently smear the crumbs away from you until they start to come together in a cohesive dough. Using a pastry scraper or a metal spatula, lift up one edge of the dough and fold it into the center (the dough will still be rough, so don't expect a neat, smooth fold). Repeat with the opposite edge, like folding a letter.
Turn the dough 45 degrees. Give the dough another smearing and shape it into a 14-inch log that's 1-1/4 inches in diameter. Wrap in plastic and refrigerate until firm, about 4 hours, or up to two days.
Heat the oven to 375 degrees F. Line two large baking sheets with parchment. Using a thin, sharp knife, cut the log into scant 1/4-inch slices. Arrange about 1/2 inch apart on the prepared sheets. Bake until medium to deep golden around the edges, 15 to 20 minutes, rotating the sheets as need for even baking. Set the sheets on racks to cool. when the coins are completely cool, store them in an airtight container.
Make Ahead Tips:
The rolled log of dough may be frozen for up to a month and then thawed for about an hour on the counter or in the refrigerator overnight. Or bake the coins ahead, wrap short stacks in plastic, pack the stacks in plastic containers, and stash them in the freezer. Thaw at room temperature (or put the frozen coins right in the oven) and warm them for a few minutes at 325 degrees F to refresh them.
11 July 2012
Brooklyn Beer - Lager
We have heard lots good things about the Brooklyn Brewery, so we were happy to finally to be able to try their lager.
The lager is crisp with a bit of an ESB taste and clean finish. I have yet to learn the correct beer words, but will work on this. It is not very hoppy and is very smooth and very drinkable.
Purchase again: absolutely
Purchased @: Hopjacks Filling Station
Enjoyed @: home
30 June 2012
It's a Cracker Challenge - no, that's not racist, really...
It's hot outside and I feel like staying in the air conditioning and baking. So I thought crackers (for the cracker - it's just a north west Florida thing) would be a good idea. I started looking thorough my cracker binder for a few recipes to try (yes, I have a binder dedicated to crackers - get over it). I settled on five. They are: Cheddar-Cayenne Coins - 1st made 13 Dec 2008; Bleu Cheese Shortbread - 1st made 1 August 2003; Rosemary Cheese Bites - 1st made, um today; Parmesan Rosemary and Walnut Shortbread - 1st made 14 May 2006 on Mom's Day*; Parmesan Rosemary Icebox Crackers - 1st made, um today too.
So today I made all five doughs and now have them in the fridge and I'm damn tired (also made stuffed plum tomatoes).
Tomorrow is the Cracker Challenge.
So noting the quantity of cheese in the above recipes, I grated lots o' cheese. and unfortunately, I also grated my thumb as well - crap-tacular. I needed one of those finger condoms that the people who compete on cooking challenge shows get - where do I find those? My fix, inelegant as it was, was a paper towel wrapped around my thumb. It's the tinniest** of cuts about the size of a grain of arboiro rice - tiny, but it bled like a ... you know what.
So it's summer and I seem to roast tomatoes in one way or another every weekend. This weekend, as last weekend, it's roasted plum tomatoes with fresh bread crumbs, garlic, parsley (from the garden) and bleu cheese. It takes relatively crappy tomatoes and makes them sublime.
I went to Bailey's today and got some jewel-like yellow and red grape tomatoes in preparation for the 4th of July.
I'm working on a menu for the 4th of July - California French Bread - evil itself, but so very stupidly good. Corn cakes with something on top - not sure about the something, but I'm thinking avocado w/lime and sour cream. And then those beautiful tomatoes w/ scallions, basil (from the garden) and a vinaigrette. Still thinking.
Photos to come... ]
* totally made up holiday for card companies - just saying.
** I had no idea tinniest was spelled that way - who knew?
So today I made all five doughs and now have them in the fridge and I'm damn tired (also made stuffed plum tomatoes).
Tomorrow is the Cracker Challenge.
So noting the quantity of cheese in the above recipes, I grated lots o' cheese. and unfortunately, I also grated my thumb as well - crap-tacular. I needed one of those finger condoms that the people who compete on cooking challenge shows get - where do I find those? My fix, inelegant as it was, was a paper towel wrapped around my thumb. It's the tinniest** of cuts about the size of a grain of arboiro rice - tiny, but it bled like a ... you know what.
So it's summer and I seem to roast tomatoes in one way or another every weekend. This weekend, as last weekend, it's roasted plum tomatoes with fresh bread crumbs, garlic, parsley (from the garden) and bleu cheese. It takes relatively crappy tomatoes and makes them sublime.
I went to Bailey's today and got some jewel-like yellow and red grape tomatoes in preparation for the 4th of July.
I'm working on a menu for the 4th of July - California French Bread - evil itself, but so very stupidly good. Corn cakes with something on top - not sure about the something, but I'm thinking avocado w/lime and sour cream. And then those beautiful tomatoes w/ scallions, basil (from the garden) and a vinaigrette. Still thinking.
Photos to come... ]
* totally made up holiday for card companies - just saying.
** I had no idea tinniest was spelled that way - who knew?
20 June 2012
Warsteiner Premium Verum
17 June 2012
Homemade Mascarpone Cheese
I hate buying mascarpone cheese - it's stupidly expensive at least it is at my grocery store. About 8 oz. is a bit over $5. So I decided to make my own and I couldn't believe how easy it was....
I got the "recipe" from baking obsession.com and for that, we thank you.
You basically take 500 ml of heavy cream and a tablespoon of fresh lemon juice and heat it. It takes a double boiler routine, but it really is just a glass bowl over a sauce pan - same for hollandaise. Not too dif. Here are the details.
Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium low so the water is barely simmering. Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet. Heat the cream, stirring often, to 190 degrees F. It will take about 15 minutes of delicate heating. Remove from bowl and let cool for 20 minutes. Line a sieve with four layers of dampened cheesecloth and set over a bowl. Transfer mixture into the lined sieve. Do not squeeze the cheese in the cheesecloth or press on its surface. Be patient. Once completely cooled, cover w/ plastic wrap and refrigerate in the sieve overnight or up to 24 hours.
You basically take 500 ml of heavy cream and a tablespoon of fresh lemon juice and heat it. It takes a double boiler routine, but it really is just a glass bowl over a sauce pan - same for hollandaise. Not too dif. Here are the details.
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