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Hannah’s Granola

– 5 cups “old fashioned” rolled oats (no instant or quick cook)
– 1 to 2 cup nuts of your choice, depending on how nutty you like it
– 1/2 to 1 cup flaked or shredded coconut, depending on how coconutty you like it
– 1/2 tsp salt
– 1 Tbs cinnamon (tweak to your taste)
– 1/2 cup coconut oil, melted (I like unrefined due to more coconut flavor. You can also do half coconut and half olive oil if it’s a mild olive oil.)
– 1/2 cup maple syrup

Preheat oven to 250 degrees.

Mix dry ingredients in large mixing bowl. Stir in wet ingredients and mix well. Spread evenly over a baking sheet.

Bake 30 minutes, stir with spatula, scraping any stuck bits off the pan, and re-spread over pan, then bake another 30 minutes.

Turn oven off, then allow to completely cool on the pan in the oven. (This can take a couple hours, but I’ve left it in over night before when I’ve made it at night, and it’s totally fine. This is the part when it really crisps up.)

After it’s cool, add any dried fruit you want in the amounts that you like.

Meat Ravioli filling

Ingredients

  • 2 teaspoons unsalted butter
  • 2 teaspoons extra-virgin olive oil
  • 1/2 pound ground pork
  • 1/2 small onion, minced
  • 1 garlic clove, minced
  • Salt and freshly ground pepper
  • 1/4 cup dry white wine
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
  • 2 ounce prosciutto, finely chopped
  • Pinch of freshly grated nutmeg
  • 1 large egg, lightly beaten

Instructions

  1. In a skillet, melt the butter in the oil. Add the ground meat, onion and garlic and season with salt and pepper. Cook over moderate heat, stirring to break up lumps, until the meat is cooked and the onion is tender, 10 minutes. Add the wine and cook over moderately high heat until evaporated, 4 minutes.
  2. Scrape the mixture into a food processor and pulse until the meat is finely chopped. Scrape the ravioli filling into a bowl and let cool. Stir in the Parmigiano, prosciutto and nutmeg and season with salt and pepper. Stir in the beaten egg.

Ravioli can be prepared over two days. Mix the filling on day one, store it in the fridge overnight, then make the dough and assemble the ravioli the next day. Freeze for up to a month

Based on this recipe from foodandwine.com.

Perfect Pork Tenderloin

This recipe is from food.com.

DIRECTIONS

  1. Determine the EXACT weight of roast from the meat wrapper or scale. Weight will determine how long to cook the roast.
  2. Bring tenderloin to room temp.
  3. Preheat oven to 500 degrees. Season meat as desired (dry herbs, garlic/onion powders, etc).  Place seasoned meat in an uncovered roasting pan on a shelf in the bottom 1/3 of your oven.
  4. Bake EXACTLY 5 1/2 minutes PER POUND. Turn oven off and DO NOT open the oven door.
  5. If you have a in-oven thermometer like this: Polder digital thermometer , then set the alarm for 140 degrees. Remove meat from oven when the alarm goes off.
  6. Otherwise, let the tenderloin remain in the oven for 45 min to 1 hour.
  7. Remove pork from oven, lightly cover with foil, and let rest 5-10 minutes to redistribute internal juices. Roast should be done, very slightly pink in the center, and very moist.
  8. After resting 10 minutes, the roast should reach a safe 145-150 degrees.

After preparing a pork loin this way, I realized I’ve been eating over-cooked pork my whole life. The result is an incredibly juicy and pink pork loin.

A few years ago, the USDA changed it’s recommendation for the safe internal temperature of pork from 160F to 145F.  This is a monumental difference!

I grew up thinking that pink pork is dangerous and was pretty shocked the first time I saw the pink center of a properly prepared pork loin. I actually put the meat back in the oven because I was cooking for people I knew would be uncomfortable eating it.

Embrace the pink! It’s much more delicious!

**Variation: To make Roasted Veggies along with the tenderloin, peel carrots and potatoes, and cut into about 1-inch cubes.   Season as desired and drizzle with a little oil.  Add vegetables to pan around (but NOT touching) pork tenderloin.  Cook tenderloin as instructed above.  The roasted potatoes and carrots should be done when the roast is done.  You may need to adjust the size of the potatoes and carrots depending upon the weight of your tenderloin and how long you cook it.

12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water

Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

From Barefoot Contessa Family Style

  • 3 parts cornmeal
  • 1 part sugar
  • 1 part boric acid

wpid-img_20140627_162030.jpg

Mix it up and put about a tablespoon in a few jar lids (baby food lids are perfect) and stash the lids where you know you have roach traffic.  Roaches enter your house via little holes in the walls behind cabinets and appliances, like where your gas or water lines enter your house.  So, stash the lids at the back of cabinets in the kitchen and bathrooms and under the stove or fridge.  The roaches are attracted to the sugar, wander across the sweet concoction and the boric acid will stick to their spiky little legs.  The acid is corrosive to their exoskeletons and they carry it back to their nests where whole families are exterminated.

This recipe is relatively healthy if you do not have an exoskeleton — boric acid is mild and is used in eye washes and vaginal douches (yup, I just said vaginal douches).  Your kids and pets would need to ingest a LOT of it to do any harm.   It’s also quite cheap and you can buy it on amazon.

We used to have GIANT roaches in our house.  Their poop was so big that it could be easily mistaken for mouse poop. In fact, we were convinced that we had a mouse infestation before I looked up pictures of poop on the internet.  2 years ago I put out about 6 lids of bait and the roaches have not returned.

If you’re curious about the differences between roach and mouse poop: roach poop has barely visible striations along the length of the poop and the ends looks like they’ve been chopped off.  Mouse poo, on the other hand, is tapered at each end.

Salt and Time

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This butcher/restaurant is a meat lovers dream. Run by meat nerds, it’s all about local sustainable meat. Mr Piggy and I shared a rib eye the other night and could not stop rolling our eyes, it was so good. 

ALSO, they have nitrogenated cold coffee on tap!

This muffuletta sandwich just blew my mind.

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http://www.saltandtime.com

Lemon Meringue Pie

This recipe is a result of combining recipes and tips from Random Lady on the Internet, Farmer’s Journal cookbook and my Momma.

My favorite trick is to mix a couple Tablespoons of meringue into the filling.  This makes the filling more creamy and less gummy.  Also, doubling the number of egg whites in the meringue is what gives you the “mile high” meringues that mom talks about.

For filling
1 cup granulated sugar
5 tablespoons cornstarch
1/4 teaspoon salt
1 cup water
1/2 cup whole milk
4 large egg yolks + 4 additional egg whites
1 tablespoon unsalted butter
1/2 cup fresh lemon juice, about 4 lemons
2 teaspoons freshly grated lemon zest ( I just use all the zest from the lemons)

For meringue:
4 large egg whites
1/4 teaspoon cream of tartar
pinch or two of salt
1/2 cup sugar, either granulated or bar sugar

Make filling:
In a heavy saucepan whisk together sugar, cornstarch, and salt and gradually whisk in water and milk, whisking until cornstarch is dissolved. In a bowl whisk together egg yolks. Cook milk mixture over moderate heat, whisking, until it comes to a boil. Temper in (gradually whisk) about 1 cup milk mixture into yolks and whisk yolk mixture into milk mixture. Simmer mixture, whisking, 3 minutes. Remove pan from heat and whisk in butter, lemon juice, and zest until butter is melted. Cover surface of filling with plastic wrap. Keep warm.

Make meringue:
In another bowl with an electric mixer beat egg whites with cream of tartar and a pinch of salt until they hold soft peaks. Beat in sugar in a slow stream, beating until meringue just holds stiff peaks.  Stir 2 rounded Tablespoonfuls of meringue into lukewarm filling.

Pour filling into pre-baked cooled pie shell and spread meringue on top, covering filling completely, sealing it to pastry edge (important to keep meringue from slipping; the warm filling will help the meringue adhere.) Draw meringue up into peaks and bake pie in middle of 350° oven until meringue is golden, about 15 minutes.

Pyrexplosions!

Did you know that when you put a screaming hot Pyrex dish on a wet counter top, it EXPLODES!??

Here are some fun pics of shattered Pyrex dishes that I found on the information superhighway:

How often does this happen?  I have never experienced the phenomenon, but a quick search indicates that it is not uncommon.

The two biggest makers of glass bakeware are Pyrex and Anchor Hocking.    Apparently, all glass bakeware used to be made with borosilicate.  At some point the makers switched to soda lime glass, which is cheaper and looks the same but is apparently weaker.  Pyrex claims that soda lime glass is just as strong and maybe stronger than borosilicate glass, but it seems that everyone else disagrees.

Consumer Reports recently published a year long study after testing different types of glass bakeware and the results are striking.  European glass bakeware is still made of borosilicate, which was proven to be significantly stronger than soda lime glass.  Also, the change in American glass recipes occurred at some point in the late 80’s or 90’s, so old glass bakeware inherited from mom or grandma is solid.

Check out this short video make by Consumer Reports.   There is really cool footage of their experiments comparing new American bakeware vs. old American bakeware vs. new European bakeware.  The message is clear and there are lots of explosions.

How awful would it be to have a Pyrex dish full of extremely hot food explode violently in your kitchen?  Flying shards of glass and hot liquid… dang.  Pretty scary.

This is a good chili recipe.  I might swap it out for a white chili recipe, I’m still experimenting.

I also need a good simple corn bread recipe, ideally just the ingredient proportions so I can scale it down to just a few servings.  Post up if you have a good recipe.

Ingredients

  • 2 tablespoons olive oil
  • 1 large white onion, chopped
  • 4 cloves garlic, chopped
  • kosher salt and black pepper
  • 1 pound ground beef chuck
  • 1 tablespoon chili powder
  • 1 to 3 teaspoons chopped chipotles in adobo sauce (sold in a can at Central Market in Austin)
  • 1 12-ounce bottle dark Mexican beer
  • 1 28-ounce can whole peeled tomatoes
  • 1 15.5-ounce can kidney beans, rinsed
  • corn bread, sour cream, cilantro, and pickled jalapeños, for serving

Directions

  1. Heat the oil in a large saucepan over medium- high heat. Add the onion, garlic, and ½ teaspoon each salt and pepper. Cook, stirring often, until softened, 6 to 8 minutes. Add the beef and cook, breaking it up with a spoon, until no longer pink, 4 to 5 minutes more.
  2. Add the chili powder and chipotles to the saucepan and cook, stirring, for 1 minute. Add the beer and cook until reduced by half, 6 to 8 minutes more. Add the tomatoes (with their juices), beans, and ¼ teaspoon each salt and pepper. Simmer, breaking up the tomatoes with a spoon, until thickened, 20 to 25 minutes. Serve with the corn bread, sour cream, cilantro, and pickled jalapeños.
Source: Real Simple Magazine

Ingredients

  • 3 tablespoons olive oil
  • 3 red bell peppers, sliced
  • 2 medium onions, sliced
  • 1 14.5-ounce can diced tomatoes
  • 1 teaspoon paprika
  • kosher salt and black pepper
  • 8 large eggs
  • 2 tablespoons chopped fresh flat-leaf parsley
  • country bread, for serving

Directions

  1. Heat the oil in a large skillet over medium-high heat. Add the bell peppers and onions and cook, stirring often, until beginning to soften, 3 to 5 minutes. Reduce heat to medium, cover, and cook, stirring occasionally, until very tender, 6 to 8 minutes more.
  2. Add the tomatoes (with their juices), paprika, and ½ teaspoon each salt and black pepper to the skillet. Cover and simmer until the liquid has thickened slightly, 3 to 5 minutes.
  3. Using a spoon, make 8 shallow wells in the vegetables and crack an egg into each. Season with ¼ teaspoon each salt and black pepper, cover, and cook over medium heat until the egg whites are set, 2 to 3 minutes. Sprinkle with the parsley and serve with the bread.
Source: Real Simple Magazine