Posts Tagged ‘Butter’

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Happiness is a Warm Peach Cobbler

June 20, 2011

Peaches are summer to me.  They’re so sweet, juicy, and refreshing, and they can be put into almost any dish, savory or sweet.  And though peak peach season is still a few weeks off, I wanted to give you this recipe in preparation (plus, peaches were on sale at the store this week).  You’re going to want to try it.  It’s painfully easy and extraordinarily delicious.

My gramma gave me this recipe several summers ago when she came to visit and brought a big basket of peaches she’d bought at a roadside stand.  I made it for dessert then, and haven’t ever strayed.

One of the great things about this recipe is that it can be made with canned peaches just as easily, if you can’t get your hands on fresh peaches (i.e., in the middle of winter).

This recipe doesn’t make a huge amount of cobbler, only about 4 good-sized servings.  But it can easily be doubled or tripled if you have a lot of guests (or really like cobbler).  You could also easily add blueberries or raspberries for complexity!

Freshly-baked cobbler, warm and bubbly straight from the oven! (I had to use my Henn pottery, since it was a Gramma recipe).

Easy Peach Cobbler

  • ½ cup all purpose flour
  • ½ cup sugar
  • 1 tsp. baking powder
  • ¼ cup butter, melted
  • 2 cups peaches, peeled and sliced (or 1 large can, drained)

Combine flour, sugar, baking powder, and butter – mix lightly (it doesn’t need to be entirely incorporated).  Place peaches at the bottom of a greased, small – medium baking dish.  Top with spoonfuls of “batter”.  Bake at 400 degrees for 30-40 minutes or until golden and bubbly.  Serve warm with good vanilla ice cream!

Served warm with vanilla ice cream. Divine.

(As a side note:  The hardest part of this whole recipe was deciding which scoop to use for the ice cream – cow or penguin?)

The penguin and cow ice cream scoops. I ended up going penguin, in case anyone is dying to know, for no particular reason at all.

~ Josie

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Vegetarians are eating the rainforests! /panic

May 31, 2011

Oh wow…Look at that a whole month has seemed to have gone by!? Where has the time gone…No but seriously? Ugh feeling a little disappointed that I have been neglecting to share recipes and even more so that I haven’t been in the kitchen as much. Wamp wamp <(-_-)> Well, this changes now and I have just the idea to remedy this situation.

A challenge.

I shall have a post up at least every other week. Something fresh, something colorful, and (hopefully) inspiring. I mean summer has some of my favorite flavors—tropical fruits, fresh herbs, citrus, and icy desserts. HEYYO! Get excited!

So speaking of personal challenges, it has been an official year since I’ve committed to being a vegetarian—(in the sub-category of a sometimes pescatarian). This is the longest I have been a vegetarian, in the past I had been a flexitarian, eating meat like 2-3 times a week or as I felt I needed it. This past year of being more conscious of my eating habits has really helped me out a lot in discovering what really constitutes a meal. In addition, I feel I have gained an appreciation for so many new ingredients I never thought about before like kale, beets, rutabagas, etc. I certainly do miss some meat products (<3 bologna & pork chops) but I am fairly confident that I will be in this for the long haul.

This design always makes me laugh.

Anyways, here is a one of my favorite and easy recipes from this past year.

Thoughts:

-The kale can easily be substituted with any other leafy green from spinach to mustard greens. It is tasty with any green honestly.

-Make it spicy! Add some cayenne pepper to kick it up!

-Make it more substantial, sauté some diced cremini mushrooms with the onion and garlic.

 Creamed Kale

  • 2 lbs kale, rinsed well and stalks removed
  • 4 tbsp butter
  • ½ of a large onion finely chopped (I like red for this)
  • 3-4 cloves of garlic, finely chopped
  • 1 c cream
  • Salt and pepper to taste
  • 2 tbsp butter, melted
  • 1 c crushed Ritz crackers

Boil a large pot of salted water and blanch the kale for 1-2 minutes until bright green. Put immediately into a bowl of ice water, then cut into small ½ inch ribbons. Dry and set aside.

In a large sauté pan over medium heat melt the butter and add the garlic and onions. Stir around and let caramelize, about 3-4 minutes. Add in the kale and continue to cook for a few minutes until everything comes together and kale wilts a bit. Reduce the heat to low, add in the cream and stir well. The cream will sauce up fairly quickly in a matter of minutes. Season to taste with salt and pepper.

Get a small to medium sized baking dish and spread the creamed kale into it. Mix together the butter and crackers and sprinkle over the dish. Broil for 2-3 minutes or until the topping is nicely golden browned. Enjoy immediately.

Note: I seem to have misplaced my pictures, expect an edit soon.

~Erik <(^_^)>

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3-Mushroom Stroganoff, 2 Ways

April 27, 2011

I’ve been thinking it’s time again for another super simple, comfort food recipe.  Something effortlessly delicious that you can whip up on a weeknight without too much prep or too many ingredients that still tastes a bit gourmet.  This stroganoff is just the ticket.  Made with oyster, shitake, and crimini mushrooms, (and pork chops, if you’re of the non-vegetarian persuasion) – it’s rich, creamy, and meaty (whether or not you add the pork chops), just like good comfort food should be.  Plus, it’s a cinch to make.

Oyster, Shitake, and Crimini Mushrooms waiting to become delicious stroganoff.

First, to explain the pork:  I know we’ve pretty consistently followed the path of this being a vegetarian blog, though we never explicitly laid it out as such.  It just sort of evolved that way from the beginning since Erik and I are both vegetarian.  The reality is that most of our readers are not.  So once in a while, I’d like to give a meat variation of the dishes we’re making.

Frying the pork chops for the meaty version.

A few notes:

I’ve been lucky enough to have access to my pick of a wide variety of fresh mushrooms at Martin’s, but if you have trouble finding the particular selection of mushrooms I used, by all means substitute with whatever you can find at your grocery store (this could easily be a 2-Mushroom Stroganoff as well).

I served this over jasmine rice because I had some on hand, but it would be equally delicious over pappardelle (wide egg noodles) or even mashed potatoes, if you’re feeling especially naughty.

For those of you wondering, no I didn’t give in to meat temptation on this recipe – My friend Edward cooked and ate the pork version.  It did smell very good though.  I can imagine the recipe would also work well with chicken if that’s what you prefer.

Lastly, this dish serves 2 very comfortably – even with leftovers, depending on how hungry you are – though, if you plan to serve more than 2-3 people, increase the recipe accordingly.

 

A dual view of the 2 versions of stroganoff, vegetarian on the left/meat on the right.

Vegetarian Three Mushroom Stroganoff

  • 3-ish tablespoons olive oil, for sautéing
  • 1/2 medium white or yellow onion, diced
  • 2 cloves garlic, finely diced
  • 6 tablespoons butter
  • 2 cups each oyster, shitake, and crimini mushrooms, cleaned and sliced
  • ¼ cup dry white wine
  • ½ tablespoon paprika
  • ¼ tsp. nutmeg
  • 1 cup sour cream

In a large pan over medium-medium high heat, sauté onions and garlic in olive oil until onions are cooked and translucent (Take care not to burn the garlic.  If it starts to brown, you know your heat is too high).

Sautéing the aromatics.

Add butter and sliced mushrooms to the pan, stirring to coat mushrooms and cook approximately ten minutes until tender and reduced in size (they REALLY cook down).

Cooking down the mushrooms in the onions, garlic, and butter.

Add wine to deglaze pan (This part is fun – it gets really steamy and sizzly!).  Then add paprika, nutmeg, and sour cream and continue to cook 3-4 minutes to heat through.

Deglazing the pan with dry white wine.

Adding the sour cream, (it MAKES this dish).

The sour cream ties everything together.

Serve over rice or egg noodles.  Enjoy!

Pork and Three Mushroom Stroganoff

  • 2 medium-sized pork chops, seasoned with salt and pepper
  • 1/2 medium white or yellow onion, diced
  • 2 cloves garlic, finely diced
  • 5 tablespoons butter
  • 2 cups each oyster, shitake, and crimini mushrooms, cleaned and sliced
  • ¼ cup dry white wine
  • ½ tablespoon paprika
  • ¼ tsp. nutmeg
  • 1 cup sour cream

Similar to the Vegetarian variation, but with the following changes:

First pan fry the pork chops, then remove from the pan and set aside.  Cook the onions and garlic in the fat rendered from the pork chops.

After adding the sour cream, nutmeg, and paprika; add the pork chops back into the pan to allow them to reheat and absorb the sauciness.

Serve over rice or egg noodles.

Served over jasmine rice with a side of roasted asparagus. Divine.

~ Josie

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Buttery Shortbread with an Oat-y Twist

April 18, 2011

Well it has been a while since I posted, but Josie has been keeping up with some very tasty stuff. Lately I have found that I have shifted again from cooking more savory dishes to making more desserts. Not necessarily a bad thing, but just haven’t been trying as many recipes lately.

Anyway, this week I bring you and oldie but a goodie. Well, old being that I came up with this one last year. One of my friends is obsessed with rolled oats, so much so she even has a cute little song about them. I dare not publish it here as she trying to keep it hush-hush while trying to peddle it off to a little brand called Quaker—you may have heard of it. Well I have found that through our friendship I seem to have fallen on board with the obsession. I really do love me some rolled oats. I also love me some shortbread . So I put these two together to make some tasty rich shortbread with the warmth of oats.

Thoughts:

-To make rolled oat flour, put about a cup of oats in the food processor and pulse until it becomes flour. That simple and it adds so much flavor. You can pulse a bunch to have on hand to mix into any recipe you want some oat-y goodness in.

-I add a tiny amount of cinnamon just to suggest some spicy warmth, but not overpower. You can add up to ½ tsp depending on how much you love cinnamon.

Rolled Oat Shortbread with Sea-Salt

  • ¾ c flour
  • ¾ c rolled oat flour
  • ½ tsp. salt
  • 1/8 tsp cinnamon
  • 3 Tbsp sugar
  • 3 Tbsp brown sugar
  • ¾ cup unsalted butter (1 ½ sticks), cold cut into 1-inch slices
  • 1 tsp vanilla
  • ¼ cup of oats to cut in and for sprinkling
  • Sea salt, raw sugar, and cinnamon for dusting

The recipe is pretty traditional for shortbread.

Preheat oven to 325°F. In a large bowl place your flours, salt, cinnamon, sugars, and vanilla. Add the butter and begin to cut it into the flour using two knives or a pastry blender. Once it really starts coming together add vanilla and about half of the oats for texture and cut it in as well. It should work into a thick dough.

Now, you can spray and flour a cake pan or 8×8 baking dish if you really want to, but these generally have no problem whatsoever coming out of the pan. Press the dough into the pan and sprinkle sea salt generously followed by some raw sugar. The raw sugar will give a nice crunch and the salt will bring out the earthy oat flavors. Sprinkle the remaining oats and a little cinnamon. Gently press into the dough. Bake for 1 hour and it will be a nice golden brown hue.

When you remove from the oven, score the shapes you want your shortbread pieces to be: wedges, squares, dinosaurs—Go crazy. Whatever you decide on remember these are some rich cookies; bite size morsels are good. Let cool for at least 30 minutes and then break on the scored lines and enjoy.

~Erik <(^_^)>

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Prelude to a Feast

November 15, 2010

Call me traditional, but I love Thanksgiving dinner.  I’m even willing to assert that if I were on death row and offered a last meal, I would request a full traditional Thanksgiving without giving it a second thought.

So, it may seem redundant to say that I am positively ecstatic that Turkey day is upon us once again!  I’ve been planning out my menu for weeks, and since this has been a year of vegetarianism for me, I’ll be doing so without a gorgeous, crispy-on-the-outside, juicy-on-the-inside, golden brown turkey centerpiece.  Naturally, this will mean an added strain on the supporting cast, but lucky for me I like the side dishes as much as (if not more than) the bird anyway.

I will begin with a homemade stuffing (I’m thinking sourdough bread cubes, toasted pecans, dried cranberries, and fresh herbs), then mashed potatoes (probably done my usual way, with a hint of horseradish and lots of sour cream and butter), sweet potato casserole, corn pudding, brown sugar glazed carrots, Brussels sprouts (roasted with halved red grapes and toasted pecans), fresh cranberry sauce (as well as the jellied canned stuff I secretly love) and warm yeast rolls dripping with butter.

So, if your mouth is watering now, just wait.  Pictures and recipes will be coming after we’ve had a chance to indulge next week.  The anticipation is killer…

 

~ Josie