Friday, March 17, 2017

Good Bread series: Treacle Tart

Far be it from us not to conclude this series with a good-looking pie...or tart. In honor of the Irish holiday, bake a Irish treacle tart!

This tart is a touch flat, by American standards. It makes up for it, though, with its rich taste. The recipe I found uses golden syrup...but light or dark corn syrup can be substituted

"Treacle," by the way, is molasses -- or sweet syrup leftover from the sugarmaking process. A tablespoon of molasses is considered an excellent tonic. Bake one of these tarts, and you've gotten your spring tonic out of the way! 

Here's my version, adapted from  the original recipe here, courtesy of The Spruce.

TREACLE TART

Pastry:
2 cups flour
5 tablespoons butter
couple shakes of salt
ice water   (about 1/3 cup)

Filling:
1 1/4 cups golden syrup OR light corn syrup
1 tablespoon treacle (or dark molasses)
4 eggs
1/2 cup breadcrumbs
4 tablespoons lemon or lime juice
      (or use one fresh lemon or lime, and include the grated zest from the skin, as well)
chopped pecans

Pastry first.  Mix butter into the flour/salt mixture until it resembles little crumbles. (Or grate the butter in -- much faster.) Add ice water, a little at a time, stirring as you go, until the mixture forms a ball. Roll out on a floured board, adding more flour as needed, then line a pie pan with the dough.
     The Spruce recommends keeping this in the refrigerator for at least 30 min., to help firm things up. It's not a bad idea -- but you can keep it in there all day, if need be.

When you're ready to start up again, heat the oven to 350 degrees.

Now the Filling. Mix all ingredients together except pecans. Pour into the pie shell, then sprinkle chopped pecans around the edge. Bake for 40-45 min., until the crust and filling are golden brown. Pie will be a little runny at first, but firms up nicely. Serve warm to eight hungry Irishmen (or women).

Another recipe for Treacle Tart is here.

The Nolands' recipe uses 1 cup of syrup, 2 eggs and a lot more breadcrumbs. They also bake the shell first, then add the filling before baking it more.

Obviously, you can adapt ingredients for this, based on what's in your pantry and fridge. The recipe reminds me somewhat of Amish or Pennsylvania Dutch Shoofly pie. 

Marie Claire's version is here.

 I'm now told this is Harry Potter's favorite food. Frankly, I have always found Harry and his cohorts more goofy than interesting. However, many of our friends are fascinated with Hogwarts and its environs.


  Enjoy.


This is how Marie-Claire's recipe turns out...they use less lemon juice, 
and recommend substituting cornflakes for the breadcrumbs

Wednesday, March 15, 2017

Happy St. Patrick's Day!

Being a wee bit Irish meself, not to mention married to a man whose name (Brick) actually means 'badger' in Gaelic...

Well, I enjoy serving Irish dishes during St. Patrick's Day.

We've got all kinds of Irish dishes sprinkled throughout the Holiday Goodies blog, including:

This series, from Kinky Eton Mess to a Dublin Coddle (stew) that will warm your heart any day.

and

This series, including Irish Stew, Colcannon and that all-American Irish dish:  Corned Beef and Cabbage.

Enjoy -- there's more than enough to cook through the weekend!


Erin Go Bragh. Yup, forever.




Good Bread Series: Breadsticks OR 'Messy' Rolls

Homemade pizza is a great way to stretch your budget, as well as use up small bits of this and that.
     Half a slice of green pepper, or a green onion? A handful of ham and a few mushrooms? Leftover chicken breast, or a pork chop? These are perfect, chopped small and scattered over the pizza.
     (I'm teasing you -- I'll post some terrific pizza recipes in the near future.)

But there are other ways to use that versatile pizza dough, including breadsticks and a trick I just discovered by accident a week ago. 
    Here's the basic recipe.

PIZZA DOUGH

1 cup warm water
1 tablespoon yeast
1 tablespoon sesame seeds (optional, but they really add to the taste)
1/2 teaspoon sugar
few shakes of salt
3 tablespoons olive oil
2 cups flour  (either all white, or a fistful of whole wheat flour + white.
                                 Use heaping cupfuls if you're at high altitude)

'Proof' your yeast by mixing everything but the flour, then letting the bowl sit covered in a warm spot for 10-30 min. Mix in the flour, kneading to make a soft dough. Let rise for as little as 30 min., or as long as 8-10 hours. (Punch down, if you're around to do it, every few hours, so it doesn't overflow the bowl. Use a larger bowl, if you're gone for the day.)

Now your dough is ready for:

Garlic Breadsticks

one recipe of pizza dough
1 stick butter
powdered garlic OR garlic salt

Preheat oven to 400 degrees; melt butter on the baking pan. Roll out the dough, adding flour on the board and your hands as needed, and cut the dough into strips. Roll the strips in the melted butter and sprinkle heavily with garlic; add salt, too. (Or just use garlic salt, to begin with.)
     Bake approx. 10-15 min., until sticks are golden brown. Makes up to 2 dozen breadsticks. Serve warm with pasta, soup, stew or whatever....they're excellent for stretching a meal for company.

(This recipe is good for breadsticks, too...makes a fluffier breadstick, though. I like mine crunchy.)

They're good with pizza, too.


'Messy' Rolls

I bumbled onto this variation by being in a hurry. I made a double batch of pizza dough BUT only added half the flour, stirring it in. Then we had to go somewhere, so I didn't even knead the dough. When we returned, it was rising beautifully.
    This time, instead of adding more flour, I just scooped up serving spoonfuls of dough and plopped them on the greased cookie sheet. They baked about the same time, but made a soft, tender roll that was crunchy outside. Messy-looking, sure...but delicious.

I tried it both ways -- 'iced' with melted butter, then sprinkled with garlic and salt, and just baked plain. It worked either way.

Try it for yourself -- but only use half the flour in the standard dough. Add a little extra flour if the mixture is too liquid, but keep it on the sticky side. Then cover with a towel and put in a warm place. Bake just before the meal.

This works for a 'messy' loaf, too -- just plop the dough, then gently shape it into an oval. Bake, slice and serve.




I think you'll be pleased.




Friday, March 10, 2017

Good Bread Series: Peach (Or Any Other Fruit) Cobbler

Warm fruit, tender crust, cinnamon meltiness...what's not to like about a fruit cobbler?

Our version tonight will feature a bag of peaches I found in the back of the freezer -- just in time, too. The temperature's dropping, and clouds are moving in. 

TIPS:  
     *Use many different kinds of fruit -- fresh, canned or frozen -- for this country dish. If you're planning on frozen, use it partly-thawed, or it will be mushy. Mix and match, if you like.
     *Make up the cobbler dough earlier in the day, and store in the refrigerator until needed.

     



COUNTRY COBBLER
(adapted from an All Recipes version)

For the fruit:
     2 cups fruit, your choice -- peeled and chopped, if needed
1/3 cup white sugar
1 teaspoon cinnamon and/or nutmeg
               (I don't use any spices, except a bare sprinkle of nutmeg, for blueberries, strawberries -- or any other berry)

For the cobbler:
1 cup flour
6 tablespoons butter, crumbled or grated into the flour
1/4 cup each of white and brown sugar
2 teaspoons baking powder
shake of salt
just enough milk (I used an egg) to moisten the mixture, if needed

Sugar/cinnamon topper:
2 teaspoons cinnamon
2 tablespoons white sugar, mixed into the cinnamon

Start your oven to 425 degrees.
     Mix the cobbler dough. (This will be crumbly, more than doughy. No worries.) Mix the fruit, then pile into a greased 8" square baking dish. Dump the cobbler mixture over, spread out, then sprinkle with the sugar/cinnamon, if you like. (It's also good without, if you're planning on serving with whipped cream or ice cream.)
     Bake for 30 minutes, until golden brown. Makes four warm servings -- unless it's really cold out, and you've had a long day. Then it might only be two.


Ummm...

Sunday, March 5, 2017

Good Bread Series: Scones!

Blustery March days are perfect for afternoon tea: a steaming pot of English or Irish Breakfast tea, lemon curd, butter...and the perfect just-baked scone.

These little goodies are actually named for the Stone of Scone, or the Stone of Destiny, the famous stone that Scottish rulers are crowned over. Scones were being served back in the 15th century, but didn't use baking powder then, and were often made of oats. Today's version is a light, flaky almost-biscuit, almost-roll, shaped in a circle or wedge. 


The real Stone of Scone -- probably not too tasty with butter


Just a few things to remember:

*Keep your butter and liquids
as cold as possible. This keeps your scones light and flakey. (The batter, not you!)

*If you're incorporating fruit, cut them finely and use them frozen. 

*Don't overmix. A light hand is best.

     They're best just out of the oven. Not as hard as you might think, since your scone batter (or wedges) can keep in the refrigerator before baking.


Dozens of recipes are out there for these toothsome better-than-biscuits, including a 'drop scone' version that Queen Elizabeth gave the recipe to Dwight Eisenhower. (Apparently he asked.)

In its post on the subject, Luna Cafe points out the many ways scones can be made and gives you all sorts of variations. Here's the recipe I've been using, adapted from one the Savoy Hotel uses. 

Photos and recipes adapted from Allrecipes.com


HOMEMADE SCONES

2 cups flour
4 tablespoons baking powder
shake of salt
1/4 cup sugar
6 tablespoons butter (kept cold)
1/2 cup milk  (also cold)
1/4 cup sour cream (ditto)
1/2 cup fruit   (I'm not a huge fan of this, but plenty of people like it -- 
                             try currants, dried cranberries, raisins, blueberries, etc.)
1 egg
a little extra milk and sugar

Preheat oven to 400 degrees. Mix dry ingredients together, then gently cut in butter until it's pea-sized...and frankly a lumpy-looking mess. (Luna Cafe recommends cutting the butter in larger chunks, then literally rolling it into the flour mixture in sheets.) Quickly mix in milk and sour cream; add the egg as well, or use it to paint the cut wedges. Use as light a hand as possible.
      Add the fruit now too, if you want it.
      You should have a soft mixture that's slightly wet. (Add a little flour if it's too runny.) Form into one large circle of dough, then cut into 8 wedges. Transfer to ungreased cookie sheet. (Stop at this point, if you want -- and keep the wedges in the refrigerator.)
     Paint wedges with milk and sprinkle with sugar. Bake 10-15 min. until lightly brown; serve hot with butter, jam or lemon curd.


Need lemon curd?  Here's a great microwave recipe.




Oh my.




Monday, January 30, 2017

Good Bread Series Begins: U.P. Pasties

We're starting a new series...Good Stuff that's made with the staff of life -- bread or pastry. 

Foods starting with this foundation not only taste good -- they smell wonderful while cooking. They can be made ahead of time, kept in the freezer or fridge, then heated after you get home from work. But they're also quick to make, in the first place.
     Bread and pastry-based dishes are easy on your budget, too -- a very nice thing in the bleak, pennypinching months after the holidays. 



First up, a favorite from my Michigan days: pasties.

Although I grew up closer to Grand Rapids (the true Michigander now whips out a hand, and points to the lower palm area), we would take occasional trips Up North. A quick drive on the Mackinac Bridge (pronounced "Mackinaw," for you out-of-state yahoos) took us to the Upper Peninsula, or "U.P.," home of wide-open water, forests...and pasties. 
     These meat-and-veg turnovers were said to be a favorite of U.P. miners, who would pack them in their metal lunchboxes or cans for a meal later on. We bought them at bakeries, and ate them in the car, along with a cold carton of milk. (It rains a lot in the U.P.) 
      Pasties are usually about the size of your hand -- or larger. Make them smaller, and they're also good for school lunches. (Or bus drivers -- like the Brick.) 

Yoopers have argued about the essential ingredients in pasties since time began, practically. Some advocate for cubed roast beef (leftover from Sunday dinner), turnips and rutabaga. Others are big on hamburger and carrots. Potatoes and onions seem to be universally agreed on. You may even add heresies like corn, chopped mushrooms or green beans (gasp). But don't come crying to me! 
     The filling can be a little dry: moisten it with leftover gravy, broth or a little steak sauce,  if that's the case. 

MICHIGAN-STYLE PASTIES

Filling: 
1/2 pound hamburger   (or 1-2 cups cooked and cubed leftover beefsteak or roast)
    ( Pork or chicken can be substituted -- but pasties are usually beef)
1 onion, chopped
3 potatoes, chopped roughly
1 turnip, peeled and chopped  (Fine -- skip this if you're not a Michigander. Or turnip-lover)
1 carrot, sliced and diced
salt and pepper to taste

One recipe of pastry:
      1/2 cup butter  (1 stick)
      1/2 teaspoon salt
      2 cups flour
      ice water

First up: the pastry. Mix first three ingredients together, using your hands or a fork, until mixture forms little 'pebbles.' Gradually add ice water, a few tablespoons at a time, until mixture forms a ball. Keep it in the fridge for now, and:

Mix the filling. (No, you don't have to cook the burger.)

Putting it all together:  Grab a scant handful of dough. (Or a large serving spoon's worth, if you're making smaller pasties.) Roll it into a thin circle, then add a few spoonfuls of filling. Fold the pastry over to make a half-moon, like the photo below. Pinch the edges, or push on them with the fork tines to seal. (Poke a few holes or slashes in the top crust, to release steam.)
     Continue this process until your pastry is gone. I usually get enough pasties for supper for 2-3, plus a few left over for lunch the next day. These can be frozen; take out and bake as directed.

Bake at 350 degrees for 35-45 min., until crust is brown. Serve with fresh-cut veggies or sliced oranges...or a cup of soup. Pasties can be eaten hot or cold.

     Leftover filling can be sauteed until meat is done, then added to scrambled eggs or an omelet. (It's good in soup, too.)


Taste of Home is very fond of pasties, and offers at least two different versions:

Their interpretation of U.P. pasties.

Herbed Cornish-style pasties.  (Cornish miners are said to have started the tradition in the Upper Peninsula.)

Both are good...but frankly, I've never seen herbs of any kind in true Upper Michigan pasties. They're pretty basic.


Next up:  Bread Soup



Photo courtesy of Taste of Home

Saturday, January 21, 2017

Cooking For A Group: Soup And Chicken Wings

The Brick just hosted the January version of our church's Senior Luncheon.

He served 37 people three soups and three different kinds of chicken wings, plus vegetables and dessert, for less than $2 each.

How'd he do it? You'll have to go here to find out.

Here are the recipes.

Three types of chicken wings:          Barbecue
                                                          Buffalo wings
                                                          Lemon and garlic

Three soups:    Split pea and ham
                        Colorado chili
                        Loaded baked potato


WINGS, THREE WAYS

You'll need approx. 1/3-1/2 pound of wings per person. (Maybe more, if the price is right.)
Baste wings with flavorings, then bake at 350 degrees for 30-40 min. Serve hot.

Barbecue:  For every 30-40 servings, baste with 1 bottle barbecue sauce.

Buffalo-style:  1 large bottle Frank's hot sauce. Sprinkle heavily with garlic afterwards.
        (serve wings with celery sticks and ranch dressing)

Lemon and garlic:  1 bottle garlic vinaigrette dressing, mixed with lemon juice. Sprinkle with garlic after.

Can't find chicken wings at a good price? Substitute boneless chicken breast, cut in thin strips -- look for boneless breast or chicken tenders on sale. 
                             (These will take less time to cook - about 20 min.)


How dare you!!


SOUPS, THREE WAYS
      (Each serves between 10-15; combined, they'll easily cover 35-50)

SPLIT PEA & HAM SOUP

     1 pound diced ham, leftover hambone (from a spiral-cut or regular ham)
     1-2 pounds split peas (the more, the merrier)
     2 chicken bouillon cubes
     1 chopped onion
     2 diced carrots
          (add any minced celery leaves, or a handful of celery too, if you're not making potato soup)
     2 large diced potatoes

This is especially good, made by crockpot. Start the night before by combining everything but the potatoes. (Adding them now only results in mushy spuds.) Add enough water to comfortably cover everything, then cook on low til next morning (or 8 hours). Take out the hambone, dice the meat and add it back in. (Give the fat and gristle to the chickens, and the bone to Charley the dog.)
     Soup can be cooked on low for another 3-5 hours -- add potatoes 2 hours before you serve. Salt and fresh-ground pepper are essential.

Also good served with a sprinkle of croutons or a swirl of sour cream.


COLORADO CHILI

     2 pounds ground beef
     2 pounds pinto or Anasazi beans  (about 4 cups uncooked)
     2 beef bouillon cubes (optional, but make the chili taste meatier)
     1 #10 can crushed or diced tomatoes
     2 chopped onions
     2 tablespoons garlic salt
     4 tablespoons chili powder
           (Also add a can or two of diced green chilies too, if you've got them, and your people like spicy foods. Here in Colorado, they do.)

     Another good crockpot starter. Cook the beef, onions, spices and beans together, adding water to cover, for 7-8 hours on low. Add tomatoes and cook 3-4 more hours. (Tomatoes can be added from the start, but the chili will not have as bright a color or fresh aroma.)

     Good served with a splash of sour cream, or a sprinkle of Cheddar cheese and corn chips.


LOADED BAKED POTATO SOUP
     The surprise hit of the luncheon -- not a drop was left over.

     5 pounds baking potatoes  (approx. 10-12), chopped
     2 chopped onions
     handful minced celery tops (if you've got them)
     1 teaspoon garlic salt
     4 chicken bouillon cubes
     1 box or can of mushroom soup
     2 teaspoons basil or marjoram  (not crucial, but add to flavor)
     3 pounds sour cream
   
     This one cooks on the stovetop just as easily as the crockpot. Mix everything together except the sour cream, then add water to cover. Cook for 2 hours (stovetop) or 4 hours (crockpot on high); stir in sour cream just before serving. Adjust taste by adding salt and fresh-ground pepper. (A few extra tablespoons of butter, or a few cups of milk - fresh or dried - add to the flavor.)

     To serve, sprinkle each with a tablespoon each of chopped cooked bacon and grated Cheddar. Other good additions: parsley, chopped green onions or sprinkled Parmesan cheese. (The first two are especially important -- they add to the traditional 'loaded' flavor.)






Serving a group:  Set up a station with three crockpots or kettles of soup -- ask people what they want, or let them serve themselves, buffet-style. (Note: You'll need more soup if done buffet; people tend to serve themselves more than they actually eat.)

Pile chicken wings on platters, and serve alongside the soup. Or if you have enough helpers, have three circulate with platters of chicken wings, replenishing as needed from the kitchen.

Other good additions that don't cost much, to round out the meal:  hot rolls, crusty bread and butter, crackers, veggie platter (red or green peppers, carrots, celery, black and green olives, sugar peas, pickles and such), fresh-sliced oranges.

For dessert:  cookies or squares of cake, served with a squirt of whipped cream or a small scoop of ice cream (the latter from the largest container you can buy)

Serve with friendliness and a smile. They'll love it.