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Dec 26

Ebelskiver – A classic treat in Denmark

Posted on Friday, December 26, 2008 in Deep Dish


I used a classic ebelskiver pan, available at William Sonoma. 

2 cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 tbs sugar
4 eggs, separated
2 cups milk
4 tbs unsalted butter, melted, + more for greasing the pan

The Fillings: We experimented with three and the most popular is the cinnamon sugar if you opt for one variation.

1. Mom’s Classic Cinnamon Butter- Cinnamon, Sugar and butter
2. Black Cherry Preserves
3. Cream Cheese, Almond extract, shaved almonds

Whisk together the flour baking powder, salt, sugar in a large bowl. In a smaller bowl, lightly whisk the egg yolks, add the milk and 4 tbs of melted butter. Whisk the yolk mixture into the flour mixture until well combined, the batter will be lumpy.

In another bowl, beat with an electric mixer the egg whites on high speed until stiff 2 -3 minutes. Using a rubber spatula, gently stir the whites into the batter in two additions.

Put ¼ tsp of butter in each well of the ebelskiver pan. Set over medium heat and heat until the butter begins to bubble. Pour 1 tbs batter into each well. Put a dollop of the filling in the center of each pancake and top with another 1 tbs of batter. Cook until the bottom is golden brown, approx 2 minutes. Using two chop sticks or wooden skewers flip the pancakes over and cook until golden and crispy on both sides. Transfer to a plate and top with lingonberry preserves, heated in the microwave or pure maple syrup.

Dec 17

Any Clean Freaks Out There?

Posted on Wednesday, December 17, 2008 in Deep Dish, Ding Dong, Gift Guide, Going Green

Whether you are cleaning up after a dinner party or just general day to day stuff; the kitchen sink is the enemy. There is research to support that the average kitchen sponge contains approximately 50 Million bacteria, don’t believe me read on

If you already knew it is true, what do you do? These facts don’t get you out of cleaning and you don’t get to stuff the earth using paper towels for every job.

Searching high & low we have found some products that meet function, purpose and design.

For a Little Abrasion

The Dolls Sir La Table

 

 

Plastis IkeaI buy 10 at a time. The suction keep the scrubber in the sink, but off the basin floor.

 

Dispensing Brushes

 

Good Grips Container Store

Two for One:

Casacolor Scrubby Sponges  Better Homes and Gardens Store 100% natural cellulose& treated with Ultra-Fresh, an EPA registered anti-microbial and are biodegradable HOW GREEN OF YOU!

 

 

Twist Loofa Sponge Twist AND GREEN!

 

All Clad Anyone

Jetz-Scrubz Scrubber Sponge Gracious Home (Won’t scratch chrome, copper, stainless steel, anodized surfaces, non-stick cookware, glass, crystal, porcelain, china, ceramics and so on)

 

Their Containers:

Suction Sponge Holders Target  

Oxo Sunction Basket Amazon

 

 

Frog Sponge Holder Etsy & KitchenKapers Or if you prefer a monkey, KitchenWorks

Dec 15

Vegetable Roast

Posted on Monday, December 15, 2008 in Deep Dish

After a wild weekend of booze and fried food my body always craves vegetables to get back on track.  Pair this dish with couscous or barley and grilled chicken breast for a well balanced meal. 

1 Large Celery Root, peeled sliced into 1” cubes
3 Large Carrots, peeled and sliced into 1/2” rounds
3 Large Beets, peeled and cut into half moons
1 Large Butternut Squash, peeled and cut
15 Brussel Sprouts, sliced in half
1 Large Sweet Onion, thickly sliced 

2-3 tbs of Saffron oil, enough to coat the vegetables
½ cup chicken broth
1 tbs Dill
1 tbs Thyme
1 ½ tbs Rosemary
Salt & Pepper 

Roast 1 hr to 1 hr 30 min on either a deep cookie sheet or in a roasting pan @ 400 degrees. If you like your roasted vegetables crispy, low broil for an extra 10 minutes and toss half way through or skip the chicken broth and toss every 15 minutes of the cooking time.  A few suggested variations are to add sweet potatoes or after cooking toss with sunflower seeds.  This recipe is super easy, takes 15 minutes to prepare and you let the oven do the rest. Enjoy and soak up the goodness.

Dec 10

Mary Ann or Ginger?

Posted on Wednesday, December 10, 2008 in Deep Dish

When cooking at the holiday you can’t go wrong with ginger? Here are two recipes sure to be a hit at your kitchen table. A monthly cooking tradition with a friend, M, has become a great opportunity to learn new cooking tricks and tackle the art of baking. 

The Fresh Ginger Muffins, came from the Food Network, but M added 2 additional ounces of peeled ginger and 1 cup of fresh cranberries. These muffins are incredibly light and fluffy. 

Fresh Ginger Muffins *Marion Cuningham

  • A 4-ounce piece peeled ginger root
  • 3/4 cup plus 3 tablespoons sugar
  • 2 tablespoons lemon zest with some pith
  • 1/2 cup (1 stick) butter, room temperature
  • 2 eggs
  • 1 cup buttermilk
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 cup fresh cranberries, halved
  • 1/4 cup Sugar in the Raw

Preheat the oven to 375 degrees.

Grease 16 muffin pans.

In a food processor, process the ginger until it is in tiny pieces. Or, hand chop it into fine pieces. You should have about 1/3 cup.

In a small skillet over medium high heat, add chopped ginger and 1/3 cup of the sugar. Cook until the sugar has been absorbed, continue stirring to avoid burning. Remove from the heat and let cool once all the sugar is melted.

Put 2 tablespoons of lemon zest and 3 tablespoons sugar in the food processor or chop together by hand. Add the zest and sugar mix to the ginger mixture and set aside.

In a mixing bowl, cream the butter, then add the remaining 1/2 cup sugar and beat until smooth. Add the eggs and beat well. Add the buttermilk and mix until blended. Add the flour, salt and baking soda and mix until smooth. Add the lemon-ginger mixture and halved cranberries mix well.

Spoon the batter into the muffin cups so that each cup is about 3/4 full. Sprinkle each muffin top with Sugar in the Raw.  Bake 15-20 minutes.

  

Gingersnaps

Being a sap for sweets, it is nice to not feel guilty about have 2x the daily allotment of cookies if you know they were made with love and a little less the sugar.

  • 1 cup unbleached all-purpose flour
  • 1 cup whole wheat flour
  • 2 tsp baking soda
  • ½ tsp ground cinnamon
  • 2 tsp ground ginger
  • ½ tsp allspice
  • ½ tsp salt
  • ¼ tsp of fresh ground pepper
  • 1 ½ sticks of unsalted butter-room temp
  • ½ cup Splenda
  • ½ cup light brown sugar
  • 1 egg
  • ¼ cup dark molasses
  • ¼ cup granulated sugar for rolling

Preheat the oven to 350 degrees. Put the racks in the upper and lower thirds of the oven.

Sift together first 8 dry ingredients in a large bowl, set aside. In a large bowl beat butter and both sugars until fluffy. Beat in the egg and then the molasses. Then slowly add the dry ingredient mixture until fully combined.

Grease two baking sheets. Put ¼ cup of granulated sugar in a bowl. Using a spoon grab about enough dough to make a 1” ball. Roll the dough in your hands to make a ball and then roll the ball in the sugar to cover it completely. Place the balls on the prepared baking sheets. The cookies will flatten so space them out.

Bake for 9 - 11 minutes. Let cool on the sheet for 1 - 2 minutes and then transfer to the cooling racks. These cookies will store for 5 days.

Nov 30

Next Day Turkey Day Soup

Posted on Sunday, November 30, 2008 in Deep Dish

Next Day Turkey Day Soup

A friend told me about Better than Bouillon and after trying it in this dish I am sold. I also will recommend the new Rachel Ray Chicken Stock in a Box, it was great in the gravy and brussels sprouts recipes on Thursday.

Ingredients
6 tsp Better than Bouillon
2 carrots, coarsely chopped
3 celery, coarsely chopped
1 lg onion, thickly sliced
2 sprigs fresh thyme
1 tbs dried dill and 1 Fresh sprig
2 Turkey Legs (pre-roasted)
1 cup Tubettoni Pasta, uncooked

Add, carrots, celery, onion and turkey legs to the bottom of the slow cooker. Mix 1 tsp of “Better than Bouillon” to every 8 oz boiling water and Fill the basin ¾ of the way with the broth. Season with salt, pepper, thyme & dill. Cook on Low for 3 hours. Cut the turkey meat from the bones and discard the bones. Add Tubettoni Pasta and if necessary 1 cup more broth and cook for another 20 minutes.

* If you don’t have roasted turkey legs, you can add uncooked, but increase the cooking time to 5 hours on Low.

Nov 29

Left Over Herbs

Posted on Saturday, November 29, 2008 in Deep Dish, Wallet Wise

Left over Herbs

If your thanksgiving menu looked anything like mine you have to have some left over herbs. My recipes Thursday called for rosemary, thyme, savory and chives. It is always a shame for them to go to waste. So before they begin to loose color or wilt do one of two things, freeze them or dry them and you will have fresh seasonings all winter long.

There are many methods to keeping herbs for the coming months and these I found very easy and quick.

Freeze whole leaves

Boil water in a 3 Qt Sauce Pan and blanch the leaves of parsley/ cilantro/ basil etc. for 3 -5 seconds. Dry off in a cloth and separate the leaves from the steam and lay flat in a freezer bag and place in the freezer.

Ice Cube Trays

Pulse the leaves of the herbs in a food mill. Mix in oil and fill each cube ¾ of the way full and freeze. Pop out frozen cubes into a sealed freezer bag. Another option is to keep the leaves whole and fill the tray ¾ full of water.

 

Microwave

Pull the leaves off the stems and lay the leaves between two paper towels. Microwave on high for 2 minutes 20 seconds and brush the leaves on to a cutting board and chop. Place dried herbs into a spice shaker and they should keep for 6- 12 months.

 

Cheese Cloth

Place the whole stem and leaves across the cheese cloth and wrap tying off at each end. The herbs should be loose for good air circulation. Place them either upside down in a dark place or in your refrigerator. It will take 2 weeks to fully dry out. Untie the cheese cloth, discard any molded stems and shake the dried herbs to loosen them. Place them in an airtight storage container.

Nov 26

Pumpkin Biscotti & Bundt Cake

Posted on Wednesday, November 26, 2008 in Deep Dish, Gift Guide

This summer, I watched Mrs. C make biscotti and since she was able to sip wine, chat and modify the recipie as she went; I figured I should give it a try. Pumpkin is a great vegetable readily available this time of year and better yet it comes in a can. NYC = small kitchens therefore team cooking isn’t always advised, but M and I braved it anyway to make some treats for our Thanksgiving guests.

Biscotti can vary in hardness based cooking time and air exposure. They will continue to harden as they cool so seal in an air tight container if you wish them to stay more moist.   They make the perfect gift and afternoon snack with tea.

Bundt Cake is the easiest way to make a simple cake look fancy. The natural mold of the pan scallops the edges and helps the icing drip perfectly down the sides. The ingredients are basically the same so you can easily use up the whole can of pumpkin in one bake fest. We conquered all in under 3 hours.

Pumpkin Biscotti 

What a great gift to bring to the hostess. Pairs perfectly with Chai Tea

Tips: Keep the dough height under 1”

Preheat Oven to 350 degrees F

Ingredients
2 ½ cups Flour
1 cup Sugar
1 tsp Baking Powder
1 tsp Cinnamon
½ tsp Nutmeg
Pinch of Ginger
Pinch of Cloves
2 Eggs
½ cup of Pumpkin Puree
1 tsp Vanilla Extract

* www.Elise.com

  1. Sift together flour, salt, sugar, baking powder and spices in a LARGE bowl
  2. In a small bowl, wisk together eggs, pumpkin puree and vanilla extract.
  3. Combine the pumpkin mixture with the flour mixture. Give it a rough stir until the dough is crumbly.
  4. Flour a clean surface and lightly knead the dough until the dough begins to get sticky.
  5. Line a baking sheet with parchment paper or lightly grease.
  6. Form the loaf on the baking sheet. It should be relatively flat with rounded corners.
  7. Bake for 22 - 30 minutes at 350 degrees F, until the center is firm to touch.
  8. Let the biscotti cool for 15 minutes and using a bread knife cut into 1” wide pieces.
  9. Reduce Heat to 300 degrees F and bake for an additional 15 - 20 minutes, flip ½ way. Cool Completely.
  10. If you let them sit out they will harden more, if you prefer them more moist and chewy place them in an air tight container.

Pumpkin Bundt Cake

Filling
½ cup Packed Light Brown Sugar
1 tsp Ground Cinnamon
¼ tsp Ground Allspice
½ Stick Butter

Batter
1 Cup Whole Wheat Flour
2 Cup All Purpose Flour
1 ½ Tbs Ground Cinnamon
½ tsp Allspice
½ tsp Nutmeg
2 tsp Baking Soda
1 tsp Salt
2 Cups Sugar (1 Cup Splenda/ 1 Cup Sugar)
1/2 Cup Butter Softened
4 Large Eggs
1 ¼ Cup Pumpkin Puree
8 oz Light Sour Cream
2 tsp Vanilla Extract

Glaze
1 ½ Cups Sifted Powdered Sugar and 2 tbs of Skim Milk. Wisk until smooth.

Preheat oven to 350 degrees F. Grease 12 Cup Bundt Pan.

  1. In a small bowl combine brown sugar cinnamon and allspice and cut with two knives until crumbly.
  2. In a medium bowl mix flour, cinnamon, baking soda, salt.
  3. Using a mixer, begin beating sugar and butter and add eggs one at a time, beating well after each addition.
  4. Add pumpkin, sour cream and vanilla extract; mix well.
  5. Gradually beat in flour mixture.
  6. Spoon ¾ of the batter into greased bundt pan. Sprinkle streusel over batter, not allowing streusel to touch the sides of the pan. Top with remaining batter making sure the batter surrounds the streusel on all sides.
  7. Bake for 55-60 minutes. Cool for 30 minutes in pan. Invert on wire rack to cool completely.
  8. Drizzle with glaze