Monday, January 24, 2011

Dutch Oven Makeup

Photobucket
I hauled out one of my dutch ovens in order to roast a rather large brisket.  Although it smelled a little rancid I proceeded.  The onions and browned brisket easily overpowered that little smell, but I knew that apple pie baked in the same pot would not.  So, besides Monday laundry, it's Monday dutch oven makeup time.  It definitely needs some foundation--several layers even.
Photobucket
You gotta season a dutch oven because the cast iron rusts very quickly. To prevent the rusting you apply a thin coating of oil or fat to all the surfaces of the pot and lid. Bake the oven and lid for 30-40 minutes in a 350 to 400F oven or barbecue grill. (I use a grill because of the stinky smoke coming off the pot.) Apply another coating of oil with tongs and a sturdy paper towel dipped in oil. Bake again for 30 minutes.  Some people put on 5-8 layers on a new pot. Let the pot cool.  If the surface is tacky bake it again for 40 minutes.

FAFSA Headache

Photobucket
After reviewing my blog it seems all I do is eat, take photos of food, prepare to make food and then photograph food. Naaaaah.  I also try to fill out FAFSA (Free Application for Federal Student Aid) forms online.  The typing is no problem.  It's the finding of financial info that is a  pain.  Mark, my sassy teenager would say, "Whaaaaaaaaa," his current sassy word.  You have to fill out the FAFSA if you want to apply for any scholarship at university level. 

Sour Cream Enchiladas

Photobucket
While Julie P. and I were waiting for the ward choir to arrive for an early morning warm-up I mentioned I smelled of etude parfum "browning brisket." Julie said hers was "sour cream enchiladas."  One thing lead to another and Julie revealed her recipe source, http://thepioneerwoman.com/cooking/2011/01/sour-cream-enchiladas/ Check it out for a step-by-step how to and nifty recipe printing.  The site is full of beautiful photos and Ree, the blogger, is a hoot!
Photobucket
This recipe calls for cilantro.  I love this herb. Two of my six kiddies hate it.  Majority rules.  I've got a great south window for wintering over this cilantro plant I dug up from the garden last Fall.  Try starting basil from seed in doors for those gourmet recipes of yours. Beware of cheap potting soil--it doesn't absorb water very well.  I know. I tried it.

Friday, January 21, 2011

Morning Glory Muffins

From the King Arthur Flour Company this recipe, a throwback to the "back to the land" '60s, brings together all kinds of fruits and vegetables in an earthy whole-grain muffin that, despite the description, manages to taste very good indeed. Moist and just sweet enough, Morning Glory are a great "eat in the car" treat—they need the enhancement of neither butter nor jam (though either—or cream cheese—wouldn't be out of place).



1/2 cup (2 1/2 ounces) raisins

2 cups (8 1/2 ounces) King Arthur whole wheat flour, traditional or white whole wheat

1 cup (7 1/2 ounces) brown sugar

2 teaspoons baking soda

2 teaspoons cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

2 cups (7 ounces) carrots, peeled and grated

1 large tart apple, peeled, cored, and grated

1/2 cup (1 1/2 ounces) sweetened shredded coconut

1/2 cup (2 ounces) chopped walnuts

1/3 cup (1 1/2 ounces) sunflower seeds or wheat germ, optional

3 large eggs

2/3 cup (4 5/8 ounces) vegetable oil

2 teaspoons vanilla extract

1/4 cup (2 ounces) orange juice

Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin, or line it with papers and spray the insides of the papers.

To make the muffins: In a small bowl, cover the raisins with hot water, and set them aside to soak while you assemble the rest of the recipe. In a large bowl, whisk together the flour, sugar, baking soda, spices, and salt. Stir in the carrots, apple, coconut, nuts, and sunflower seeds or wheat germ, if using. In a separate bowl, beat together the eggs, oil, vanilla, and orange juice. Add to the flour mixture, and stir until evenly moistened. Drain the raisins and stir them in. Divide the batter among the wells of the prepared pan (they'll be full almost to the top; that's OK).

To bake the muffins: Bake for 25 to 28 minutes, until nicely domed and a cake tester inserted in the center comes out clean. Remove from the oven, let cool for 5 minutes in their pan on a rack, then turn out of pans to finish cooling.

Click to Print This Page

Thursday, January 20, 2011

Cookie Boss

Photobucket
Bradley and I concocted an idea late last night to honor Jefferey J.'s 18th birthday.  Last year no peers remembered his birthday, so Brad wanted to surprise him at school this year.

Brad left early, 6:30AM, for Jazz Band and I got to work on what Brad thought would be a large chocolate chip cookie.  After watching several episodes of Cake Boss on Netflix last month I was inspired to make a pizza cookie.  Fondant stored from Ayn's wedding was ready to be tinted to colors of cheddar and pepperoni.

Here's want I did:
First, the sugar cookie dough patted into a 14" round cake pan and bake 20 minutes.
Photobucket
Then roll out the red fondant with sprinkles of ground pepper. I thought the touch of spicey heat would taste good with all that sugariness.  Thin the pepperoni with a ball tool.
Photobucket
Apply the red tinted apricot jam.  Whitney's clean, delicate fingers did this job.
Photobucket
Grate the orange and white fondant.  Apply pepperoni.
Photobucket
Photobucket
Broil momentarily.  Bob's propane torch browned the top of the pizza.
Photobucket
Voila!
Bon Appetite, Jefferey:)

Here's a video of the cookie presentation. Click here!

Chewy Sugar Cookie Recipe for Pizza Cookie

I used Cook's Illustrated recipe published October, 2010, for the sugar cookie dough in my pizza cookie.  Yummmm, real butttter!
Photobucket

Here it is:

Chewy Sugar Cookie
Makes 2 dozen cookies. Published November 1, 2010.

The final dough will be slightly softer than most cookie dough. For the best results, handle the dough as briefly and gently as possible when shaping the cookies. Overworking the dough will result in flatter cookies.

Ingredients

2 1/4 cups (11 1/4 ounces) unbleached all-purpose flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon table salt

1 1/2 cups (10 1/2 ounces) sugar , plus 1/3 cup for rolling

2 ounces cream cheese , cut into 8 pieces

6 tablespoons (3/4 stick) unsalted butter , melted and still warm

1/3 cup vegetable oil

1 large egg

1 tablespoon milk

2 teaspoons vanilla extract

Instructions
1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, baking powder, and salt together in medium bowl. Set aside.
2. Place 1½ cups sugar and cream cheese in large bowl. Place remaining 1/3 cup sugar in shallow baking dish or pie plate and set aside. Pour warm butter over sugar and cream cheese and whisk to combine (some small lumps of cream cheese will remain but will smooth out later). Whisk in oil until incorporated. Add egg, milk, and vanilla; continue to whisk until smooth. Add flour mixture and mix with rubber spatula until soft homogeneous dough forms.

3. Divide dough into 24 equal pieces, about 2 tablespoons each (or use #40 portion scoop). Using hands, roll dough into balls. Working in batches, roll balls in reserved sugar to coat and evenly space on prepared baking sheet, 12 dough balls per sheet. Using bottom of drinking glass, flatten dough balls until 2 inches in diameter. Sprinkle tops evenly with 4 teaspoons of sugar remaining in shallow dish (2 teaspoons per tray), discarding any remaining sugar.
4. Bake, 1 tray at a time, until edges are set and just beginning to brown, 11 to 13 minutes, rotating tray after 7 minutes. Cool cookies on baking sheets 5 minutes. Using wide metal spatula, transfer cookies to wire rack and cool to room temperature.
Click to Print This Page

Tuesday, January 18, 2011

Yummy Bread

So I've been testing bread recipes from that book from the library, Artisan Baking Across America by Glezer.  I concentrated on the sourdough chapter.  The baker uses a tiny piece of fermented firm sourdough starter and makes a levain the night before baking.  The levain is the firm sourdough mixed with water and different flours and left to ferment for 12 hours.  Fun, fun, fun and yum, yum, yum.  So far I've been successful.  Glezer tells you every move to make and that increases the likelihood of baking success.  I've put my $5 Walmart baking stone to use for these loaves.
Photobucket
Can you find the hidden letter in the above photo?
Photobucket

Monday, January 17, 2011

Martin Luther King/ Human Rights Day

Photobucket
The scouts, including my son Bradley, placed flags out early this morning and then took them down at dusk.  Some of the beautiful pink light caught my attention while I was in the kitchen and I ran out into the middle of the street to photograph the sunset and the sidewalk and the street.  I had to get down in the nitty gritty to make the sidewalk look as beautiful as the sky.
Photobucket
I am so blessed, lucky, that I get to revel in freedom here in the US of A.  Just two days ago I was telling Whitney and Shannon how during part of the 20th century women were not allowed to vote.  We had to be rogue to follow nontraditional careers.  Its awesome the opportunities we have now.  This is especially apparent to me after I read,  Wild Swans by Jung Change.
Photobucket

Friday, January 14, 2011

Note from Sweet Cheeks

Shannon sent me this email yestday. Wow, she is amazing.  I love her sooooooooooooooooooo much.  This is what she typed:

"some times i wonder why children are embarrassed by there parents. i sore i'm embarrassed by you some times but really i'm grateful that your there for me, and always will be."
Photobucket
OK.  I can totally understand why I would/could embarass my children--LOOK at this hair!
Photobucket
No, I really don't think it's the hair that gets them embarassed.  If I didn't embarass them I wouldn't be doing my motherly duty. I think it's the way I act.  I love not being 13 yrs. old.  I love it. Love it. LOOOOOVVVVEEEE it.

Wednesday, January 12, 2011

Sweet Rolls to Die Forrrrrr

Bradley needed food for his book group in AP English this morning.  I convinced him that he didn't want two Costco take and back pizzas--that would set me back $20. Referencing an artisan bread making book I have checked out from the library, Artisan Baking Across America by Glezer, I made sweet dough last night.  Chilled it till 6:30AM and began speed warming it in the microwave.  Several 30 second bursts on defrost and folds of the dough, voilla.  They rose while Whitney and I were at harp lessons.  I had to try one.  I needed something to counter that four cups of spinach in my green smoothie yesterday.  By the way, I drank the whole blender full.
Here's a link to the recipe.


Photobucket

Tuesday, January 11, 2011

MotherKaren's Green Smoothie Demo

You gotta click on the link and watch MotherKaren make a green smoothie.  This sucker has 4 cups of raw spinach in it AND it tastes great!  --Just ask Daniel
Click here to watch MotherKaren make her green smoothie.
Photobucket

Monday, January 10, 2011

I've Gotta Point to Pick with You, Bob:(

So, I didn't hear the score properly.  I didn't think you would deny me my one little point, but noooooo.  One point--and you were ahead, too.  I think you were having man issues because I finally won a game just prior to this.
I am woman.  Hear me,...I mean, give me my POINT!:)
Photobucket

Luscious Lemons

Photobucket
The kitchen smelled terrific and so did my hands.  These lemons are exquisite.  Now for the lemon bars.
Photobucket
Shannon is a pro at making lemon bars. Welike this recipe from Cooksillustrated.com:

Photobucket


Perfect Lemon Bars
Makes about two dozen 1 1/2- to 2-inch squares. Published May 1, 1998.

The lemon filling must be added to a warm crust. The 30-minute chilling and 20-minute baking of the crust should allow plenty of time to prepare the filling. If not, make the filling first and stir to blend just before pouring it into the crust. Any leftover bars can be sealed in plastic wrap and refrigerated for up to two days.

The Crust
1 3/4 cups unbleached all-purpose flour
2/3 cup confectioners' sugar , plus extra to decorate finished bars
1/4 cup cornstarch
3/4 teaspoon table salt
12 tablespoons unsalted butter (1 1/2 sticks), at very cool room temperature, cut into 1-inch pieces, plus extra for greasing pan

Lemon Filling
4 large eggs , beaten lightly
1 1/3 cups granulated sugar
3 tablespoons unbleached all-purpose flour
2 teaspoons grated lemon zest from 2 large lemons
2/3 cup lemon juice from 3 to 4 large lemons, strained
1/3 cup whole milk
1/8 teaspoon table salt
Instructions
1. For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Lightly butter a 13-by-9-inch baking dish and line with one sheet parchment or wax paper. Dot paper with butter, then lay second sheet crosswise over it (see illustration 1, below).

2. Pulse flour, confectioners’ sugar, cornstarch, and salt in food processor workbowl fitted with steel blade. Add butter and process to blend, 8 to 10 seconds, then pulse until mixture is pale yellow and resembles coarse meal, about three 1-second bursts. (To do this by hand, mix flour, confectioners’ sugar, cornstarch, and salt in medium bowl. Freeze butter and grate it on large holes of box grater into flour mixture. Toss butter pieces to coat. Rub pieces between your fingers for a minute, until flour turns pale yellow and coarse.) Sprinkle mixture into lined pan and, following illustration 2, press firmly with fingers into even, 1/4-inch layer over entire pan bottom and about 1/2-inch up sides. Refrigerate for 30 minutes, then bake until golden brown, about 20 minutes.

3. For the filling: Meanwhile, whisk eggs, sugar, and flour in medium bowl, then stir in lemon zest, juice, milk, and salt to blend well.

4. To finish the bars: Reduce oven temperature to 325 degrees. Stir filling mixture to reblend; pour into warm crust. Bake until filling feels firm when touched lightly, about 20 minutes. Transfer pan to wire rack; cool to near room temperature, at least 30 minutes. Following illustrations 3 and 4, below, transfer to cutting board, fold paper down, and cut into serving-size bars, wiping knife or pizza cutter clean between cuts, as necessary. Sieve confectioners’ sugar over bars, if desired.

Step-by-Step
Making the Lemon Bars
1.Lay first sheet of paper lengthwise in pan. Dot the first sheet with butter and lay second sheet crosswise over it.

2. Use fingers to press a crust mixture into a 1/4-inch layer over the bottom and about 1/2 inch up the sides of the pan.

3. After cooling the bars, grasp the edges of the lengthwise paper and lift the bars onto a cutting board.

4. Peel the paper down and off the edges, then cut serving-size bars using a knife or pizza cutter.
Click to Print This Page

Thursday, January 6, 2011

Ludwig the German Angora

This is King Ludwig,the German Angora rabbit.  (The real Ludwig built the "Disney" castle in Germany.)  This rabbit is ready to be sheared for some yummy yarn, but I think we'll leave him cloaked so he can reside in the garage till Spring.
Photobucket
Photobucket

Luscious Oranges

Photobucket
Ayn and Bryce brought home two large cases of Mesa AZ oranges.  Here's a "yell-out" for Jessie and David.............THANK YOUUUUUUUUUUUUU.........These are the best oranges I've ever eaten and drank, sooo mild and sweet!  Now, to juice the lemons, yum.  Here come lemon bars.
Photobucket

Wednesday, January 5, 2011

Temple Square 2010

The temperatures were not has frigid this visit to The Square.  I remember one year when we needed to wear snow pants it was so cold.
Photobucket
Photobucket