Author: andreah94

Chili Honey Butter

/ andreah94 / Leave a comment

Flavored butter is quite a trick to have up your sleeve. It can really do a lot for a dish. This is one of my favorites that I came across in Padma Lakshimi’s cookbook Tangy Tart Hot & Sweet. You can use it for just about anything and it takes two seconds. Try it on chicken and waffles, toast, corn, or as a saute base for chicken or fish.

Chili Honey Butter

Adapted from Tangy Tart Hot  & Sweet

Four tablespoons Butter, well softened
Three tablespoons Cayenne Pepper (more or less to taste)
Three tablespoons local honey

Combine all ingredients in a small food processor and blend well. If butter is softened enough, feel free to stir well with a spoon.

Chipotle Sweet Potato Fries with Curry Ketchup and Sriracha Aioli

/ andreah94 / Leave a comment

One of the health food trend’s best contributions is the ubiquitous sweet potato fry. Of course not all fries are the same and I have standards for these nutritious little treats. They should be crispy on the outside and soft, but never mushy, on the inside. They need to be properly seasoned and they always need to be baked, not fried (sorry Paula Deen cronies). In short, please don’t serve me limp, under-seasoned fries that are mushy with oil. I am not entirely sure why but I have had a standing craving for sweet potato fries since about mid-July and this recipe, admittedly, is something of a Semi-Homemade approach (though I really cannot stomach Sandra Lee). Hey, I am a full time-grad student who works full-time, until December I will need all the help I can get. The secret…Alexia Sweet Potato Fries (in your freezer section). These are awesome. Sure sweet potato fries are not insanely hard to make but now that Alexia has an all natural brand that you can just pop in the oven, why spend a minute longer doing prep? Now if you will excuse me, I have to go read 150 pages of advanced policy economics by tomorrow.

Note: I fortified my ketchup to make a quick (read four second) tasty dipping sauce. Because I like options, I also made a Sriracha aioli really quickly – if you have some chipotle aioli or another favorite dipping sauce feel free to use it instead.

Chipotle Sweet Potato Fries with Curry Ketchup and Sriracha Aioli

One Half Bag Alexia Chiptole Sweet Potato Fries

Cook according to package instructions, preferably on a vented baking tray to achieve optimal crispiness.

Sriracha-Curry Ketchup

Two to Three tablespoons (depending on preference) Sriracha
One Tablespoon (plus more depending on preference) Red Curry Paste
One-Fourth Cup Ketchup

Mix all ingredients well in a small bowl.

Sriracha Aioli

Squeeze of lemon or lime
Four tablespoons Sriracha
Four tablespoons Garlic Mayonnaise 

Mix all ingredients well in a small bowl.

Rosemary Garlic Bread

/ andreah94 / Leave a comment

Well folks…I have finally made homemade bread. The reason for my resistance for so many years is wholly due to my appreciation for clothes that fit. I am a bona-fide bread fanatic. It is not a far stretch to say that I am a full-blown carb freak, to which I can thank years of swimming and carb overload out of necessity. I will happily eat an entire loaf of bread in a sitting (of course I always regret this later). The thing is, when bread is involved, I have virtually no self control. The only way for me to avoid ingesting 1,200 calories of non-nutritious food is to avoid having in my house. Ergo, I would not dare go near a breadmaker or a bread recipe for homemade bread fearing that it was something of a pandora’s box situation. This all changed on Sunday. I had flour that was past its date and I wanted to use it all up so that I could justify buying new flour. What do you make when you have an entire bag of flour? Bread. Duh. For my first loaf ever, this bread tastes wonderful; however, the texture is very dense and off. This can be for several reasons: the flour being just pat due (not a health hazard, but chemical changes to due age could affect the baking process); using All-Purpose flour versus Bread Flour; pretty sure I added to much water; horrible, electric, apartment oven; faulty kneading;, etc. Denseness aside, this bread tastes darn good!!

Rosemary Garlic Bread

Adapted from The Salty Spoon

One head of garlic
Three tablespoons fresh rosemary
10 oz. flour – see note (a little over 4 cups)
Four oz. warm water
Two teaspoons table salt
Half-teaspoon active dry yeast, wet with a few drops of warm water about five minutes before using
Two tablespoons butter, melted
One tablespoon olive oil, plus more for the pan
Kosher salt for sprinkling

Drizzle olive oil over garlic and roast for 40 minutes. Remove from oven and cool enough to handle.

At least an hour before you begin making the rest of the dough, preheat the oven to 400. Chop the top off the head of garlic and lay it cut-side up on a large square of foil.  Drizzle with the olive oil.  Fold the sides of the foil up and around the garlic to make a packet.  Roast for 40 minutes.  When it’s done, pull the packet out of the oven and open (carefully!) with kitchen tongs so that it can begin cooling.  When you can handle it, start snipping away at the skin and popping the roasted cloves free.  Seriously, be careful not to burn your fingers.  It sucks.

Collect the roasted garlic cloves and chop together with the rosemary until you have a coarse paste.  Mix the paste into the melted butter and set aside for a moment.

Sprinkle the yeast into the water and let it rest for 5 minutes – when it’s ready, it will begin to form a foamy cloud.

Combine all of the ingredients in a large bowl.  If you have a stand mixer, fit it with the dough hook and let it go for 10 minutes.  If you are mixing by hand, stir with a spoon until everything is fully combined, then turn out onto a floured surface and knead until it is smooth and elastic.  It’s ready when you can pass the windowpane test – tear off a small ball of dough and give it a little stretch in a few opposing directions.  If you can make it translucent without tearing it, it’s ready.

Return the dough to an oiled bowl and cover with a clean dishtowel.  Allow it to rise at room temperature until doubled, approximately 90 minutes.  Once doubled, preheat the oven to 450 and knead the dough gently a few times. Shape it into a ball and set aside.

Generously grease a 6-qt Dutch oven with olive oil and place the ball inside.  If you are using a pie plate or something similar, just spread a few tablespoons of oil around the bottom and place the ball in the center.  Score the top of the dough a few times – I have done it with an X as well as a six-pointed star.  As it bakes, it will open and bloom to make a wonderful design.

Drizzle another few tablespoons of olive oil over the top of the ball and sprinkle with kosher salt.  If you use the Dutch oven, bake for 30 minutes with the lid on, then another 15-30 with the lid off until it is gently golden.  Once you’ve uncovered the pot, check in at 15 minutes – don’t let it get too brown.  If you use the pie plate, bake for 45 minutes or until it gets that golden glow. When finished, the internal temperature should read around 200 degrees on an instant-read thermometer.

Carefully remove the loaf from the pot (remember that the sides will be very hot – I usually get ‘er done with the help of kitchen tongs, a sturdy spatula, and prayer).  Cool for 10 minutes before diving in.

Nutella laced Rice Krispie Treats

/ andreah94 / Leave a comment

 Who doesn’t love  rice krispie treat? Treat is not a misnomer in these bad boys. Good luck getting through the night without eating the whole bunch of them – I cannot say that I did.

Note: You MUST use real butter in these – no margarine or vegetable fake butter silliness. There is too much oil in those products and the treats will be affected. Another important note – wet your hands to handle the mixture and it will stick much less. Lastly, use a slightly wet silicon or soft rubber spoon to mix and it will stick less.

Nutella-laced Rice Krispie Treats

Five cups Kellogg’s Rice Krispie Treats
One 10 oz package of Jet-Puffed Marshmallows (name brand not generic)
Four tablespoons butter (one-fourth cup)
Pinch Salt
Three to Four Heaping Tablespoons Nutella
One and one half teaspoons Vanilla Extract

Melt butter on low heat in a large saucepan or saute pan. Add marshmallows and melt through, stirring frequently. Add salt, vanilla extract, and Nutella and mix well. Combine in a greased dish with rice krispies and stir well. Press down with your fingers to  make an even surface. Allow to set and enjoy….preferably with your hands. Also, you may not want to be on a road trip for the entire batch because they are very likely vanish before you reach your destination. Feel free to cut these into squares, I didn’t (I did offer but everyone was fine with a hands or spoon option)!

Spinach, Ham, and Eggs Bacon Cups

/ andreah94 / Leave a comment
I found a recipe similar to the one posted below whilst putting together a menu for a “Brinner” themed dinner party. I changed it a little bit and, though I could not eat it, was told that it was yummy. These are pretty simple to prepare and you can bake them individually or in a larger pan (using a little more care).  As I was cooking five different things, picture taking was not my mine priority – so this picture shows an egg that feel to the side (probably because I did not bother to make the well).
Spinach, Ham, and Eggs Bacon Cups
Serves Four
Adapted from Bon Appetit
6 slices applewood-smoked bacon
Four small shallots, diced or thinly sliced
1 5-ounce bag baby spinach One loaf challah bread, cut into ramekin sized rounds, buttered and well toasted 
12 slices ham or prosciutto 
4 large eggs
4 tablespoons heavy whipping cream
A few tablespoons basil pesto (optional)

Preheat oven to 400°F. Cook bacon in large skillet over medium heat until crisp; transfer to paper towels. Pour off drippings from skillet; reserve drippings. Add shallots to pan, saute until glassy then add spinach to pan, sprinkle with pepper, and toss over medium heat, two minutes. Transfer to strainer set over bowl to drain. Brush four 1-cup ramekins with bacon drippings. Crumble bacon and reserve.

Place one toasted piece of challah bread (cut into the right shape) in each ramekin. If using pesto, place a dollop on toast and spread it around.  Top toast with two to three pieces of thin ham or prosciutto. Divide spinach among ramekins, dividing equally. With back of spoon, shape a well in center of each ramekin. Gently crack one egg into well in each ramekin, keeping yolk intact. Drizzle 1 tablespoon cream over each egg. Sprinkle with salt and pepper. Bake eggs until whites are just set but yolks are still runny, 14 to 16 minutes. Top with crispy, crumbled bacon.

Beef Stroganoff

/ andreah94 / 1 Comment

I AM IN LOVE WITH THIS. I had never made beef stroganoff before, but was craving it. My friend Christine had tried something she really liked so she sent it over to me. I diverged from the recipe, but the technique of making pot roast before making it into stroganoff is just better than any other method of cooking this. This takes all day (though it is not particularly difficult) and is so worth it. The whole house smells like pot roast deliciousness and makes you want to eat everything! It is excellent with roasted broccoli and butternut squash on a cold night! This is also a great way to use up frozen beef in large quantities (which is exactly how I happened to make it the other night).

Beef Stroganoff

Serves Four, with leftovers

about 1-2 lb. whole, well marbled chuck roast
three large white onions
2 ribs celery (cut into inch pieces)
3-4 large carrot (cut into inch pieces)
Thyme (fresh or dried – if using dried use less)
Bay leaf – one or two
Olive oil
Beef or veal stock (1 to 1.5 boxes of Central Market or Pacific beef broth).
Handful of Oven roasted tomatoes (or tomato paste)
Chenin Blanc or other dry white (cognac, sherry or red wine would work too) – I think I use about 1/2 to 3/4 bottle
Worcestershire Sauce to taste
5-8 garlic cloves (depending on taste)
At least a pound of assorted mushrooms (crimini, baby bella, porcini or button mushrooms)
butter
flour
1 lemon, zest removed, reserved and juice reserved
about a half cup (heaping) sour cream
Flat leaf parsley, minced
Salt
Pepper
Grated Parmesan (optional)
2 T. crushed red pepper opt.
Beef or Veal or Mushroom Demi Glace (Williams Sonoma)– optional
Egg pasta (Whole package)

Cut room temperature chuck into cubes, about 2″ maximum, or have your butcher do this for you. Toss these pieces with plenty of salt, fresh ground black pepper and about 3 tablespoons minced thyme. In a large stockpot heat a generous amount of olive oil and brown the beef in batches, reserving meat on a plate once browned. Season and saute the mirepoix in the rendered beef fat and oil, using the sweating vegetables to begin to scrape up the beefy goodness from the bottom, until the onions are glassy. Return the meat to the pan and add stock, tomatoes and wine until just covered add to this about three tablespoons Worcestershire Sauce (more or less to taste), a few smashed garlic cloves and a few sprigs of thyme and red pepper. Braise on very low heat at least three hours (six is better).

Remove all of the chuck from the braising liquid, set on a plate, strain the cooking liquid, return to stock pot, begin reducing that liquid.Heat two tablespoons of butter in a large saute pan, season and saute mushrooms with chopped garlic ( I use an additional 3 cloves at least), reserved sliced onion (or additional – I use additional because I like the flavor), and crushed red pepper (to taste) until quite browned, remove mushrooms from the pan. Add two more tablespoons butter to the mushroom pan, allowing it to melt, add about 1/4 c. flour and whisk to make a roux, allow it to color, but not brown. Deglaze that pan with a little extra stock and the lemon juice, scraping up as much as possible. If using demi glace – add now.

Now pour braising liquid into the large saute pan. Continue to cook as long as you can, at least 15 minutes to reduce the liquid until you have about a one and a half cups to two remaining. (Start the pasta water, that will be a good metric to follow). Remove pan from heat, stir in sour cream, salt and pepper to taste. Toss minced zest with minced fresh parsley and Parmesan. Serve.

Wine-Soaked Strawberries

/ andreah94 / 1 Comment

I am not a fan of traditional dessert, but I do have every affection desserts composed of fruit drizzled with something (or soaked in something). This is an adaptation of a recipe in Cooking with Italian Grandmother’s, which is the best cook book I have read since Ad Hoc. This dish was the capstone to girls night, which of course means that we served it with ice cream, in one bowl with four spoons. It was perfect with the summer sweet strawberries and the heavenly vanilla bean ice cream (thanks for picking that up Sarah).

Wine-Soaked Berries

Serves Four

One cup red wine (I used Malbec)
One carton Strawberries, cleaned and de-greened
Two Tablespoons Sugar
Cinnamon, to taste
Freshly torn basil or mint, chiffonade

Combine berries, wine, and one tablespoon sugar in a bowl. Soak for three to four hours. When ready to serve, strain berries and place in a bowl. Sprinkle with cinnamon, extra sugar (for crunch), a couple turns of ground black pepper; and basil. Serve with vanilla ice cream, whipped cream or on its own.

 

Sweet Corn Risotto with Scallop, Bacon-Corn Ragu, and Crispy Leeks

/ andreah94 / Leave a comment

In case you ever wonder what girl’s night consists of in Andiland, well, this is it. I made this dish for my most recent (and much needed) girls night at the aptly dubbed “Andi’s Cocina.”  I have to say thank you to Sarah for helping with the task of stirring! Thanks to her, this was the first time that I have EVER had the risotto finished before other elements of the dish. This was just a perfect get-together-and-catch-up dinner that we all enjoyed very much. The ragu, can be made in advance and warmed up right before serving, was the perfect compliment to the sweet corn and slightly sweet scallop. I topped everything with crispy leeks for a nice texture contrast.

Sweet Corn Risotto with Scallop, Bacon-Corn Ragu, and Crispy Leeks

Serves Four

One recipe Sweet Corn Risotto
One recipe Bacon-Corn Ragu
One recipe crispy leeks
Four scallops
Salt
Pepper
Fresh Basil, chiffonade (or other herb of choice)
Butter

Enlist the help of a hungry friend and prepare the risotto, asking your hungry friend to stir the rice. Once the risotto is about 15 minutes from being done (for one cup about 45 minutes but this depend on oven type – look for creaminess and taste to determine cooking length), prepare the bacon-corn ragu and heat oil for leeks. Once the ragu is done, transfer to a bowl and heat a half-tablespoon of butter (or oil) over a medium heat heat. Salt and pepper the scallops (after you have patted them well dry) and sear on each side for about a minute and a half to obtain a nice brown top. Plate the risotto, then top with one scallop, then spoon the bacon over the scallop and top with a handful of crispy leeks. Dress with fresh basil and serve immediately.