There really are a couple blog entries between these recipes, but they're invisible. You see, I never finished them or hit "publish." So I'll get them out in the next few days.
In the meantime, Happy Easter, or whatever spring holiday woke you up with a smile on your face. :)
But make this within the next few days or you'll be sad that you took so long to do so once you finally get around to it. Seriously. Do you have eggs, milk, honey, and flour? Make this.
Don't be scared to pull out the fancy honey for this either. You can really taste it.
This delicious dish is like a baked custard mated with a Yorkshire Pudding, right on the nexus of milk & honey. It IS milk and honey held together with eggs and just enough flour to allow it to puff and brown on the edges.
Finnish Pancake
3 eggs
2 1/8 cups milk
1/2 teaspoon salt
scant 1/4 cup honey
3/4 cup flour
3 tablespoons butter
(You could optionally flavor this with vanilla extract or beans, or with nutmeg, but why? The honey is soooo good in this.)
Heat oven to 425 and put your 10' iron skillet in it to heat up. In the meantime, beat the eggs until homogeneous, then mix the eggs, milk, salt, and honey until well amalgamated. Beat in the flour until no lumps remain.
Remove the skillet from the oven and drop the butter into it. It will melt and foam. Swirl pan so that the sides are buttered too and the whole bottom of the pan has been slicked with foamy butter. Pour in the custard mixture and put it all back into the oven.
Leave it alone until it is puffed, browned on the curled edges, and set in the middle (a knife inserted in the center will come out "clean.") There will be a little lake of butter on top, so be careful.
Serve immediately, because it looks most impressive that way, with additional honey and fresh fruit piled atop it. But you won't be able to eat it until it cools just slightly, because it has the immediate aspect of lava.
Should serve 3 or 4, but the two of us ate it all by ourselves (again.)
Oh. My.
Emily, so far as I know, honey is all right for an expectant mama. But remember that baby can't have any until he or she is a year old for fear of botulism toxin. This will be an issue. Fletcher wanted to remind me today that this should properly serve 3 or 4 people, and one of them is HIM.
Sunday, April 24, 2011
Sunday, April 3, 2011
Recipe contest over at Food 52!
I saw a contest on Food 52, one of my favorite recipe sites and food communities, for "your best dumplings," and could not resist getting involved. Chochoyotes! Oh yes, chochoyotes!
So I entered: Cheesy chochoyotes with chicken and enchilada sauce is the recipe, and my name there is Literary Equivalent. Please don't be shy about stopping in to vote for me, if you tried the recipe a couple weeks ago when I posted it on this blog and liked it.
I changed the default cheese to cotija. Why? Because I am obsessed with cotija cheese now. Here's another quick recipe for you, if you're not skurred of carbs...
Potatoes OMNOMNOM
1 largish or 2 small Yukon gold potato for each diner
2 teaspoons salted butter for each diner
coarse salt and coarsely ground black pepper to taste
1/2 to 1 ounce cotija cheese for each diner
1. Get up early and decide that you don't want to cook anything complicated. Wash and pierce potatoes and microwave on "potato" setting until done. (You could oven-bake these for even more omnomnom, I think.)
2. Discover that what you thought was plain yogurt is actually a pink-and-black science experiment, and that you don't have hummus right now. Split potatoes and put butter and salt and pepper on them to taste. Don't forget to grumble about not having hummus.
3. Remember that you have cotija cheese in the fridge that you meant to use in more esquites. Wonder why you haven't made more esquites, as they were so delicious when you did. When cheese turns out to be fresh, add to potatoes.
4. Eat. OH MY GOD. How is cotija cheese so good on potatoes?
5. End up buying more cotija cheese just to eat on potatoes.
So I entered: Cheesy chochoyotes with chicken and enchilada sauce is the recipe, and my name there is Literary Equivalent. Please don't be shy about stopping in to vote for me, if you tried the recipe a couple weeks ago when I posted it on this blog and liked it.
I changed the default cheese to cotija. Why? Because I am obsessed with cotija cheese now. Here's another quick recipe for you, if you're not skurred of carbs...
Potatoes OMNOMNOM
1 largish or 2 small Yukon gold potato for each diner
2 teaspoons salted butter for each diner
coarse salt and coarsely ground black pepper to taste
1/2 to 1 ounce cotija cheese for each diner
1. Get up early and decide that you don't want to cook anything complicated. Wash and pierce potatoes and microwave on "potato" setting until done. (You could oven-bake these for even more omnomnom, I think.)
2. Discover that what you thought was plain yogurt is actually a pink-and-black science experiment, and that you don't have hummus right now. Split potatoes and put butter and salt and pepper on them to taste. Don't forget to grumble about not having hummus.
3. Remember that you have cotija cheese in the fridge that you meant to use in more esquites. Wonder why you haven't made more esquites, as they were so delicious when you did. When cheese turns out to be fresh, add to potatoes.
4. Eat. OH MY GOD. How is cotija cheese so good on potatoes?
5. End up buying more cotija cheese just to eat on potatoes.
Thursday, March 31, 2011
Baby love
At the risk of overloading some of you with baby baby baby all the time, I thought I'd share some cuteness.
Fletcher is "eating" "solid" "food" now. Against my halfhearted objections*, he started with a binding starch (organic brown rice cereal) and, of course, was bound up by it. Then we tried carrots, avocadoes (not terribly popular, but maybe that was because I didn't puree it as silky as the other things), and peaches. So far everything is from scratch.
Another of baby merriment:
Daddy singing "Who Let The Dogs Out," which gets a laugh - Every. Single. Time. (Even if Mommy sings it.) This one's relatively recent.
* Objections only stated half-heartedly and overruled by his pediatrician, who gave us a VERY traditional timetable for introducing foods: cereal, then veg (yellow, then green), then fruit, then, much later, proteins. Frankly, this is at odds with the latest in pediatric nutrition. And it's silly to think that they won't want vegetables if they've had the sweet taste of fruit; breastmilk is lots and lots sweeter than any fruit I've tasted. (Think Yoohoo without the chocolate flavor.)
Fletcher is "eating" "solid" "food" now. Against my halfhearted objections*, he started with a binding starch (organic brown rice cereal) and, of course, was bound up by it. Then we tried carrots, avocadoes (not terribly popular, but maybe that was because I didn't puree it as silky as the other things), and peaches. So far everything is from scratch.
Another of baby merriment:
Daddy singing "Who Let The Dogs Out," which gets a laugh - Every. Single. Time. (Even if Mommy sings it.) This one's relatively recent.
* Objections only stated half-heartedly and overruled by his pediatrician, who gave us a VERY traditional timetable for introducing foods: cereal, then veg (yellow, then green), then fruit, then, much later, proteins. Frankly, this is at odds with the latest in pediatric nutrition. And it's silly to think that they won't want vegetables if they've had the sweet taste of fruit; breastmilk is lots and lots sweeter than any fruit I've tasted. (Think Yoohoo without the chocolate flavor.)
Monday, March 28, 2011
Twinkie Cake, for my mom. And talking about mom.
That's right, folks, I signed contracts to become an insurance agent -- not an employee, but a business owner and agent in her own right. While that may not get me out of the "I can afford dry beans and ramen, but not together" situation I am in now within the next few weeks or months, it is an exciting path for the future. If you know Californians in need of insurance advice or quotes, for Heaven's sake, send them to me.
Life has been crazy. I have hardly sat down in the last 10 days or so unless it was because a baby demanded that I lie down JUST SO beside him and NOT MOVE until he was really, really asleep. Unexpected little events (and big, expected ones, like a friend's memorial service) have been popping every day.
On Friday, I realized that I had neglected to ask anyone to babysit while I went to my friend's memorial. I called Mom, but she told me she was busy, having been invited to a special event (a gambling tournament!) She said she'd rather babysit Fletch, but I told her to GO to her event and let me find another sitter. My good buddy and doula April said yes, but while I was on the phone with her (only 10 minutes!) I got 3 call-backs from Mom. When I finally caught her call, she told me breathlessly and in tears that she had canceled her event and please, please, please to let her babysit. So I did what any good daughter would do...
I scolded her gently and made her call her concierge to get re-added. And I offered her a couple hours with the baby if she wanted them in the morning, when we were getting ready. I had to: she was weeping and wailing that I had only just started letting her babysit (untrue: she babysat while we did Christmas shopping when Fletch was under a month old) and now she had messed it up (apparently by making me an idiot who doesn't call for childcare until the night before an important event she has known about for a month... I mean, c'mon.)
When we went by her place, she did what she usually does: offered us every object that had touched the baby without raising his objection -- blankets, toys, pillows... and... the laundry basket. (I reassured her that he would see them again at her home.)
The laundry basket, you ask?
The laundry basket. She had made a nest in it of blankets and toys, and had propped him up to sit in and watch TV with her. Evidently it was popular with the little guy, but there are no pictures to prove it. (Yet!)
I love my mom. She loves us to distraction, and/but is highly impractical and sometimes unrealistic. It always seems to involve laundry baskets.
Case in point, when we lived in Chicago and she found out that we lived in a walk-up with an outdoor stairwell to the laundry room, and that it was often snowy and icy in Chicago, she designed and recommended in great detail a system of ropes, pulleys, and laundry baskets, so that I didn't have to risk slipping on the icy stairs while moving my laundry and groceries up- and downstairs. Never mind that we didn't own the building and our super probably wouldn't like the changes (let alone the landlord!) -- she insisted that it was a building improvement that our neighbors would deeply appreciate.
Yeah.
I hear the Rube Goldberg music from a dozen cartoons in my head when she starts talking. But I love this weird personality feature, and I love my mom.
So, for mom... Twinkie Cake.
Despite my culinary hate-on for White Stuff (that greasy hydrogenated-shortening-based filling inside Twinkies, Oreos, and their ilk), I come from a family of avowed junk food junkies. My mom particularly likes knock-offs of Twinkies ("Banana Twins" in particular, but any knock-off will do) and all other things fakey-banana-ey, such as banana Runts, banana Laffy Taffy, and those evil orange Circus Peanuts candies -- but only if they have been left in a car's glove box in the hot sun until they properly approach the texture of pemmican. Last week, I decided to surprise her/cheer her up by making a Twinkie Cake. So... I invented one for her.
This recipe could be as simple as "make your favorite white cake, yellow cake, or pound cake recipe -- from scratch only please, cake mixes are for chumps -- and add a teaspoon of banana flavoring and a half teaspoon of vanilla extract in lieu of whatever flavorings it normally calls for. Frost with homemade vanilla icing." Because Twinkies are just banana cake encasing a creamy white filling, it will taste authentic. Neat, huh?
I, however, did NOT use my favorite cake recipe. I experimented with one of those too-good-to-be-true recipes I found online with like 4 ingredients. The cake was excellently textured, but dry and firm. It would make an excellent cake for decoration, but I'm going to fall back to one of my favorites in the future.
Here is the cake as I made it last week. It can be better, but it was pretty good, really; I just like my cakes spongy and moister than this turned out to be.
Oh, and you could totally customize this into a Dreamsicle cake instead by using orange flavoring and maybe by adding in (or subbing-in for part of the liquid) some thawed frozen orange juice concentrate.
Twinkie Cake (adapted from Scott Osman's Simple White Cake and Pioneer Woman's That's The Best Frosting I Ever Had.
(The addition of more sugar and oil, and/or the addition of two egg yolks and omission of a whole egg, would make this cake a lot moister. Just sayin'.)
1 1/2 cups white sugar (you could make this two cups)
3/4 cup butter (you could make this one cup)
3 eggs (or 2 eggs plus 2 yolks)
1 1/2 teaspoons banana flavoring
1/2 teaspoon vanilla extract
2 1/4 cups all-purpose flour (do not do as I did and sub in cake flour!)
2 1/2 generous teaspoons baking powder
3/4 cup milk
Cream sugar and butter together for a pathologically long time. It helps to have a stand mixer and an irascible four-month-old; walk off to deal with the baby's complaints and forget to turn off the machine for 5-10 minutes. Come back and add the eggs/yolks, one at a time, and mix until light and well incorporated. Beat in flavorings and then add dry ingredients. Mix in milk and spread batter (which should be thick) into greased and floured 13 X 9 inch pan. Bake at 350 for 30-40 minutes or until a pick inserted in the middle comes up dry. Don't overbake.
Let cake cool and frost with a batch of Pioneer Woman's finest. Do me a favor, though, and use superfine sugar (the baker's special stuff) instead of normal white sugar for this frosting recipe. You can cream butter and sugar together for a million years and still have grit if the sugar isn't superfine. (NOT powdered, that's the wrong stuff.)
This is tooth-achingly sweet, but perfect for your Twinkie junkies.
Love you guys. Let me know if you find something amazing to do with a laundry basket this week. ;)
Life has been crazy. I have hardly sat down in the last 10 days or so unless it was because a baby demanded that I lie down JUST SO beside him and NOT MOVE until he was really, really asleep. Unexpected little events (and big, expected ones, like a friend's memorial service) have been popping every day.
On Friday, I realized that I had neglected to ask anyone to babysit while I went to my friend's memorial. I called Mom, but she told me she was busy, having been invited to a special event (a gambling tournament!) She said she'd rather babysit Fletch, but I told her to GO to her event and let me find another sitter. My good buddy and doula April said yes, but while I was on the phone with her (only 10 minutes!) I got 3 call-backs from Mom. When I finally caught her call, she told me breathlessly and in tears that she had canceled her event and please, please, please to let her babysit. So I did what any good daughter would do...
I scolded her gently and made her call her concierge to get re-added. And I offered her a couple hours with the baby if she wanted them in the morning, when we were getting ready. I had to: she was weeping and wailing that I had only just started letting her babysit (untrue: she babysat while we did Christmas shopping when Fletch was under a month old) and now she had messed it up (apparently by making me an idiot who doesn't call for childcare until the night before an important event she has known about for a month... I mean, c'mon.)
When we went by her place, she did what she usually does: offered us every object that had touched the baby without raising his objection -- blankets, toys, pillows... and... the laundry basket. (I reassured her that he would see them again at her home.)
The laundry basket, you ask?
The laundry basket. She had made a nest in it of blankets and toys, and had propped him up to sit in and watch TV with her. Evidently it was popular with the little guy, but there are no pictures to prove it. (Yet!)
I love my mom. She loves us to distraction, and/but is highly impractical and sometimes unrealistic. It always seems to involve laundry baskets.
Case in point, when we lived in Chicago and she found out that we lived in a walk-up with an outdoor stairwell to the laundry room, and that it was often snowy and icy in Chicago, she designed and recommended in great detail a system of ropes, pulleys, and laundry baskets, so that I didn't have to risk slipping on the icy stairs while moving my laundry and groceries up- and downstairs. Never mind that we didn't own the building and our super probably wouldn't like the changes (let alone the landlord!) -- she insisted that it was a building improvement that our neighbors would deeply appreciate.
Yeah.
I hear the Rube Goldberg music from a dozen cartoons in my head when she starts talking. But I love this weird personality feature, and I love my mom.
So, for mom... Twinkie Cake.
Despite my culinary hate-on for White Stuff (that greasy hydrogenated-shortening-based filling inside Twinkies, Oreos, and their ilk), I come from a family of avowed junk food junkies. My mom particularly likes knock-offs of Twinkies ("Banana Twins" in particular, but any knock-off will do) and all other things fakey-banana-ey, such as banana Runts, banana Laffy Taffy, and those evil orange Circus Peanuts candies -- but only if they have been left in a car's glove box in the hot sun until they properly approach the texture of pemmican. Last week, I decided to surprise her/cheer her up by making a Twinkie Cake. So... I invented one for her.
This recipe could be as simple as "make your favorite white cake, yellow cake, or pound cake recipe -- from scratch only please, cake mixes are for chumps -- and add a teaspoon of banana flavoring and a half teaspoon of vanilla extract in lieu of whatever flavorings it normally calls for. Frost with homemade vanilla icing." Because Twinkies are just banana cake encasing a creamy white filling, it will taste authentic. Neat, huh?
I, however, did NOT use my favorite cake recipe. I experimented with one of those too-good-to-be-true recipes I found online with like 4 ingredients. The cake was excellently textured, but dry and firm. It would make an excellent cake for decoration, but I'm going to fall back to one of my favorites in the future.
Here is the cake as I made it last week. It can be better, but it was pretty good, really; I just like my cakes spongy and moister than this turned out to be.
Oh, and you could totally customize this into a Dreamsicle cake instead by using orange flavoring and maybe by adding in (or subbing-in for part of the liquid) some thawed frozen orange juice concentrate.
Twinkie Cake (adapted from Scott Osman's Simple White Cake and Pioneer Woman's That's The Best Frosting I Ever Had.
(The addition of more sugar and oil, and/or the addition of two egg yolks and omission of a whole egg, would make this cake a lot moister. Just sayin'.)
1 1/2 cups white sugar (you could make this two cups)
3/4 cup butter (you could make this one cup)
3 eggs (or 2 eggs plus 2 yolks)
1 1/2 teaspoons banana flavoring
1/2 teaspoon vanilla extract
2 1/4 cups all-purpose flour (do not do as I did and sub in cake flour!)
2 1/2 generous teaspoons baking powder
3/4 cup milk
Cream sugar and butter together for a pathologically long time. It helps to have a stand mixer and an irascible four-month-old; walk off to deal with the baby's complaints and forget to turn off the machine for 5-10 minutes. Come back and add the eggs/yolks, one at a time, and mix until light and well incorporated. Beat in flavorings and then add dry ingredients. Mix in milk and spread batter (which should be thick) into greased and floured 13 X 9 inch pan. Bake at 350 for 30-40 minutes or until a pick inserted in the middle comes up dry. Don't overbake.
Let cake cool and frost with a batch of Pioneer Woman's finest. Do me a favor, though, and use superfine sugar (the baker's special stuff) instead of normal white sugar for this frosting recipe. You can cream butter and sugar together for a million years and still have grit if the sugar isn't superfine. (NOT powdered, that's the wrong stuff.)
This is tooth-achingly sweet, but perfect for your Twinkie junkies.
Love you guys. Let me know if you find something amazing to do with a laundry basket this week. ;)
Wednesday, March 23, 2011
Chicken and cheesy chochoyotes
Okay, YUM.
This is mostly enchilada sauce, but who cares? Delicious. This will serve two very generously.
First, put a whole chicken breast (both halves) into the oven to bake. I baked mine about 20-25 minutes at 350, after salting and peppering liberally, in a nonstick-sprayed pie plate.
Then, mix 1 cup of masa harina with 3/4 cup water, a healthy sprinkle of garlic powder and/or cumin, a pinch of salt, and a couple tablespoons of olive oil. Knead and let rest 30 minutes
Cut about an ounce or two of cheese (I used sharp cheddar) into little cubelets.
Enchilada sauce:
2 T butter
1 onion, cut in thin half-moons
3 cloves garlic, smashed and sliced or chopped
4 T flour
1 big chipotle chili (dried), ground to smithereens in a coffee grinder
1 T ancho chili powder
1/2 tsp oregano
1/4 tsp black pepper
1 tsp cumin seeds
the liquid that drains off the chicken while it bakes
3 cups water
1 small (15-oz.) can of diced tomatoes
salt to taste
Melt butter and brown onion lightly in it until golden. Add garlic and flour, and stir until the roux has turned softly golden. Add spices and liquid and simmer, stirring frequently, until rich and delicious. Turn down to a bare simmer.
Make little balls of the masa mixture enclosing nuggets of cheese. Scatter into enchilada sauce and cover, simmering for 5 minutes or so. Add sliced breasts of chicken, scatter more cheese on top if desired, and simmer another 5-10 minutes.
This makes enough for two HUGE portions plus leftover sauce. You could serve four if you doubled the chicken and masa dumplings, with the same amount of sauce (no need to double it!)
Enjoy!
This is mostly enchilada sauce, but who cares? Delicious. This will serve two very generously.
First, put a whole chicken breast (both halves) into the oven to bake. I baked mine about 20-25 minutes at 350, after salting and peppering liberally, in a nonstick-sprayed pie plate.
Then, mix 1 cup of masa harina with 3/4 cup water, a healthy sprinkle of garlic powder and/or cumin, a pinch of salt, and a couple tablespoons of olive oil. Knead and let rest 30 minutes
Cut about an ounce or two of cheese (I used sharp cheddar) into little cubelets.
Enchilada sauce:
2 T butter
1 onion, cut in thin half-moons
3 cloves garlic, smashed and sliced or chopped
4 T flour
1 big chipotle chili (dried), ground to smithereens in a coffee grinder
1 T ancho chili powder
1/2 tsp oregano
1/4 tsp black pepper
1 tsp cumin seeds
the liquid that drains off the chicken while it bakes
3 cups water
1 small (15-oz.) can of diced tomatoes
salt to taste
Melt butter and brown onion lightly in it until golden. Add garlic and flour, and stir until the roux has turned softly golden. Add spices and liquid and simmer, stirring frequently, until rich and delicious. Turn down to a bare simmer.
Make little balls of the masa mixture enclosing nuggets of cheese. Scatter into enchilada sauce and cover, simmering for 5 minutes or so. Add sliced breasts of chicken, scatter more cheese on top if desired, and simmer another 5-10 minutes.
This makes enough for two HUGE portions plus leftover sauce. You could serve four if you doubled the chicken and masa dumplings, with the same amount of sauce (no need to double it!)
Enjoy!
Milk-makin' Muffins
These are not health food, but they do provide healthy nutrients and are loaded with lactogenics.
1/4 cup ground flaxseeds
3/4 cups whole wheat flour
3/4 cups oat flour (or grind them yourself in the blender)
1/2 cup brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg, beaten
1 1/2 cups mashed bananas, very ripe
3 T melted butter
1/2 cup milk
1/2 cup chopped walnuts (optional)
1/2 cup chocolate chips
1 1/2 tsp vanilla extract
1/2 tsp rum flavoring
a few grates of nutmeg
Blend dry ingredients and wet ingredients, separately, then mix until just blended. Fold in nuts and chocolate chips. Put into well greased muffin tin and bake for 18-20 minutes at 400 degrees. These are really tasty.
1/4 cup ground flaxseeds
3/4 cups whole wheat flour
3/4 cups oat flour (or grind them yourself in the blender)
1/2 cup brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg, beaten
1 1/2 cups mashed bananas, very ripe
3 T melted butter
1/2 cup milk
1/2 cup chopped walnuts (optional)
1/2 cup chocolate chips
1 1/2 tsp vanilla extract
1/2 tsp rum flavoring
a few grates of nutmeg
Blend dry ingredients and wet ingredients, separately, then mix until just blended. Fold in nuts and chocolate chips. Put into well greased muffin tin and bake for 18-20 minutes at 400 degrees. These are really tasty.
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