Pages, Pucks and Pantry

Current Cookbook - Shots

SHOTS - The Diminutive Guide To A Little Big Drink - Erikka Haa

This cookbook has a copyright of 2006. I have no idea where I got this book . I have never cooked from this before.

This is a cute little book, that, in case you haven't already guessed, just has alcohol shots. The start of the book has a few bartender tips (like how to layer drinks) and a page on choosing the "right shot for the job" (Obliterators can pack a wallop!). The other chapters are divided by alcohol...Cordials, Vodka and Gin, Whiskey, Tequila, Rum, Holidays and Summer Haze (shots that would work for Christmas or Valentines Day), and One More for the Road (not sure why they call them that).

It's a fun book with awesome drink titles...Grapes of Bath (gin and purple grape juice), Armadillo Tracks (white tequila and rye whiskey), Sacrelicious (Bacardi Limon, Midori, Rose's lime juice). Though not every shot has a photo, the ones they show are pretty cool...the layered drinks are amazing (The Candy Cane for Christmas which is layers of Grenadine, Vodka and Green creme de menthe is beautiful).

Nothing looks hard to make. A well stocked bar would have most of the ingredients, but there will be some alcohol that you might not use for more than these shots...I say then you figure out how to use the leftover alcohol in cooking :)

This would be a great book if you usually have themed parties and wanted a cute little shot to go with your theme. Parents going on a cruise? Serve them an Alaskan Oil Slick (Blue Curacoa, Peppermint Shnapps and Jagermeister layered in a shot glass) at their going away party. It would also be a great book if you were young and a partier and wanted to impress your friends and get really drunk with cool looking (and sounding ) shots! Or like me, every once in a while, you just want to drink something fun.

Shrimp With Gin

When I read that Sugar Plum was having a virtual pub crawl and asking everyone to bring a dish that had alcohol in it, I actually thought of this dish. I made it before, maybe 20 years ago, and have thought of it every now and then ever since.

This comes from Jeff Smiths cookbook The Frugal Gourmet. You don't really taste the gin in this so don't worry about that. There are a few things that people may not like about this dish: You don't de-vein the shrimp beforehand, you leave the shells on. It can also be a bit salty so you might want to use less salt than required. And this isn't a dish you want to serve at a nice dinner party as it can get pretty messy. But if you don't mind those things, this dish is pretty dang good. It's also super easy and quick to make.

The recipe states it makes 3 or 4 servings. A half a pound of shrimp serves 4? Not on my planet. We actually doubled this recipe and the two of us ate the whole thing. We didn't eat the shells as Jeff suggests. There is some "sauce" with this...once we took the shells off the shrimp we dunked the shrimp in the sauce before eating. This had a great taste and we will probably make this again...not just because it tastes so good but you can put it on the table in less than 10 minutes!

SHRIMP WITH GIN

1/2 pound large shrimp, in shells
1 tablespoon peanut oil
2 teaspoons salt
2 cloves garlic, sliced
1 teaspoon fresh-grated ginger
2 green onions, chopped
1 tablespoon light soy sauce
2 tablespoons gin

Have all ingredients ready. This dish must be done very quickly and over very high heat. Do not peel the shrimp.
Heat the wok or frying pan until very hot. Add the oil, salt and garlic all at once. Throw in the shrimp, and chow it for a moment. Add the ginger and the green onions, still at high heat. Toss about for a moment until the shrimp changes color from a gray to a bright orange-pink.
When the shrimp are cooked to your taste, and this should take only a moment, throw the soy sauce and the gin into the pan all at once. It should make a great sizzling sound. Put a lid on the pan immediately, and turn off the heat. Serve while still hot. Each guest may peel his own shrimp, but many of us eat the shell and all. This dish is that good (these are Jeff's words). Serves 3 or 4

Note: I used Bombay Sapphire gin. We used  medium count shrimp.

Note: I doubled the recipe. I used a large frying pan, not a wok.

 

Current Cookbook - The Frugal Gourmet

THE FRUGAL GOURMET - Jeff Smith

This cookbook has a copyright of 1984. I bought this book back in 1984 though I have no idea where from (it may have been a donation to the PBS station!). I have cooked from this before.

Though I did watch most cooking shows on PBS back in the day, it was Jeff Smith who made me want to cook. I loved his show. It was so...doable. I felt I COULD cook the things he was cooking. I understood him when he explained things. I used to set my alarm on Saturday mornings (even if I had been out late on Friday) so I wouldn't miss his show. Somewhere in storage I have most of his shows on videotape.  As you can see by the cover of the book, I read this cookbook over and over. This was a companion book to his PBS show and the book lists the television show numbers along with the recipes. To this day, I still remember and recite "Hot pan, cold oil, food won't stick."

Did I cook from it? Probably more than any other book from my collection, though that meant only a handful of recipes. Barbecued Shrimp and My Cousin David's Hot Szechwan Chicken are two dishes I've made more than once each because they are so good. Chinese Oven Barbeque Spareribs, Chicken Piccata and Chicken Pieces with Lime. Everything I've made from this cookbook has been good.

The cookbook has recipes of a little bit of everything. Pastas, soups, breads, low-salt, early American, international. Though Jeff Smith states his recipes are frugal, he says that doesn't mean they are 'cheap'. It just means that you are careful with your time and products. Most of the foods he uses are fresh, you won't find a ton of pre-made foods in these recipes.

His glossary (which is at the front of the book) was huge for me when I bought this book. There is a section on "practical hints" (deglazing a pan, peeling a tomato), one on "kitchen equipment" (What pots and pans to have, what certain gadgets are for), a section on "cooking terms",  "ingredients and food definitions" and "herbs and spices". Back in the mid 80's there really weren't many books that were simple and easy to read that gave all this information (and weren't children's cookbooks). Yes there was Joy of Cooking, but that book was intimidating! This wasn't.

Each recipe has a little story or a bit of history on where Mr. Smith got the recipe, who he serves it to or little tips that might help you prepare the dish. The recipes are fairly easy to follow, with good little tips on what to do. There are no photos.

I can't read a recipe in this book without hearing Jeff Smiths voice. Almost every recipe in this book is something I want to try and I will forever be grateful to Jeff Smith for starting me on this little cooking adventure (even if it did take me 25 years to get going!).

Small Plates - March 15, 2008

SPICY CHIPS - Back in January, before the Superbowl, I mentioned Kettle Foods had a Superbowl special on chips. At that time I ordered their Fire and Spice pack of five different potato chips (no longer available). The five flavors we got were: Mango Chili, Orange Ginger Wasabi, Wicked Hot Sauce, Death Valley Chipotle, and Jalapeno Salsa Fresca. The chips were sent in white 5-ounce packages with a label on the front telling you what flavor was inside.

This was part of Kettle Chips annual "Peoples Choice" where you buy the special five pack of new flavors and then let Kettle Chips know which is your favorite. That chip then goes into production. Past winners have been Buffalo Bleu, Spicy Thai, Cheddar Beer and Island Jerk.

It was interesting to try some of these. Not your regular chip flavors. The Mango, Jalapeno and Wasabi chips had a sweet taste along with a bit of spice (none to me were too spicy) which I can't say I was fond of. Death Valley Chipotle wasn't bad and came in at a close second. Both Mr. L and I liked the Wicked Hot Sauce flavor the best, they disappeared in one sitting and we'd probably order these again. Mr. L didn't like any of the sweet tasting chips and to be honest, we threw most of the Wasabi chips away...they weren't awful, we just didn't like the flavor combination.

These were not cheap...it cost almost $20 with shipping but it was fun to try out some new chip flavors. Next time Kettle Chips offers one of these Party Packs, I may have to have a potato chip tasting party (the next batch goes on sale July 4th).

And which chip won the Peoples Choice? Death Valley Chipotle.

BACKYARD BARBEQUE - Kettle Chips are also involved in sustainable business practices. You can check out what they are doing for our environment here. They've also partnered with the National Wildlife Federation with the launch of their new flavor Backyard Barbeque. Between now and August 1st 2008, Kettle Foods will donate $1 to the Federation through every backyard certified through www.nwf.org/kettlefoods. They'll also throw in a coupon for a free bag of Kettle Chips.

COOKING WITH CHIPS - My moms tuna and noodle casserole isn't the same unless there are some crushed potato chips on top. Looking for other ways to incorporate chips into your meals (okay, stop laughing) Kettle Chips has a section of recipes using some of their flavors. How about a Bacon, Lettuce and Tomato Salad using their Salt & Fresh Ground Pepper Chips. New York Cheddar Macaroni & Cheese using their Cheddar Chips. Or how about BBQ Cedar Planked Salmon with their Dill and Sour Cream Chips. For more recipes using potato chips go here.

WHAT FLAVOR ARE YOU? - I'm Salt And Fresh Ground Pepper...what flavor are you? Go here. And why all the chip talk? Well, yesterday was National Potato Chip Day. And why didn't I post this yesterday? Because I was too busy eating chips silly!

Five-Bean Soup

Ahem.
Yes.
Well.
You know that saying new cooks or cooks trying a new recipe for the first time say? You know the one...we can always order pizza if this doesn't turn out?

We ordered pizza. Okay technically it was too late for pizza so Mr. L just whipped up some eggs, but I think you get the gist...we didn't eat this. Pretty much all eight servings went right in the trash.

It wasn't inedible...I'm sure there are some folks that would like this...we just didn't. It smelled fine. It looked okay. I kept picking out some of the beans. Mr. L? One bite and he was asking if I'd cooked something to go with the soup. The thing of it is, I should have known. It asked for frozen cut green beans...it was this taste that I think I objected to most. But really, none of it worked for me. The only substitution I made was to use big butter beans instead of the limas.  This was the first "failure" I've had since I've started this blog...I knew it had to come at some point. At least it wasn't with an expensive cut of meat!

Would I ever make this again? Nope, not in a million years. Would I try other things from this cookbook? Probably. Though I wouldn't add any frozen green beans if it was asked for.

FIVE-BEAN SOUP

1 15 1/2-ounce can red kidney beans
1 15-ounce can garbanzo beans
1 15-ounce can navy beans
1 8 1/2-ounce can lima beans
1 9-ounce package frozen cut green beans
1 cup chopped onion
1 4-ounce can diced green chili peppers, drained
4 teaspoons chili powder
1 1/2 teaspoons dried basil, crushed
1/2 teaspoon dried oregano, crushed
1/4 teaspoon bottled hot pepper sauce
2 1/2 cups beef broth
1 12-ounce can beer
1 cup shredded cheddar cheese (4 ounces)

Drain kidney beans, garbanzo beans, navy beans, and lima beans. In a 3 1/2-, 4-, 5-, or 6-quart crockery cooker combine drained beans, frozen green beans, chopped onion, chili peppers, chili powder, basil, oregano, and hot pepper sauce. Stir in beef broth and beer.

Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Ladle into soup bowls. Top each serving with shredded cheese. Makes 8 servings.

Not recommended for 1-quart crockery cooker.

Notes: I used S&W beans. I used Green Giant frozen green beans. I used Tabasco hot pepper sauce.

Current Cookbook - New Crockery Cooker Cookbook

NEW CROCKERY COOKER COOK BOOK - Better Homes and Gardens

This cookbook has a copyright of 1987. I have no idea where I got this book. I have never cooked from this before.

This is one of those cookbooks, that when you look at the recipes, you think "long winter nights". Lots of crock pot recipes that seem to work well with the cold winter season. Recipes (about 80) are divided into Main Dish, Soups and Stews, The Rest of the Meal and Beverages. The beginning "crockery know-how" is a bit dated. There is also 7 or 8 bread recipes that are not made in the crock pot.

The few photos of the recipes scattered throughout scream "80's photography". There are even some full page (about 8" x 11") close-up photos, that, to be honest, aren't that appetizing looking.

The recipes seem pretty standard for Crock Pot recipes...Rump Roast and Vegetables, Chicken and Sausage Cassoulet, Tex-Mex Chili, Fruit Compote, Honey-Mulled Apple Juice. Lots of use of canned soups, which I think is typical for that time, but no really strange ingredients (unless you think parsnips or okra are strange!).

The thing I like best about this cookbook is it gives directions for different size crock pots. If you are single or like to make small batches, directions are given for 1-quart cookers. Also, should you like to make big batches, directions go up to 6-quart cookers.

Reviews were positive on Amazon.com though I agree, the book does seem dated.

Small Plates - March 12, 2008

HAVE A COKE AND A...BACON? - Not sure where this came from. Obvious photoshop job. But still. Bacon flavored Coke? Diet even? Shudder at the thought. I know I like pretty much anything bacon flavored but...my soda? Ah no.

LOLLIPOPS - Well, if bacon flavored Diet Coke isn't appealing how about some bacon flavored lollipops? And no, this isn't a photoshop job. Lollyphile is a San Francisco candy company that likes to experiment with "new flavors". The bacon used in their Maple Bacon lollipops is organic and sustainably farmed. The pops come in packs of 4 ($10), 12 ($24) or 36 ($52) plus shipping via USPS First Class Mail. To find out more about these go here.

SCALLOPS PLEASE - If the above two eats don't do if for you how about coming up with a dish that combines scallops and bacon? Today is National Baked Scallops day and with all this posting of bacon, I'm having a craving for a combination of the two. Frankly I think scallops and bacon go together much better than scallops and Coke! (I'll have to get back to you on those Maple Bacon pops!)

Small Plates - March 10, 2008

IHOP - When I was a kid, there were basically three places to go for "special" breakfasts...Sambo's, Denny's and IHOP. Now at Sambo's and Denny's I think what I ordered most were Pigs In a Blanket, which back then, were sausages wrapped in pancakes. But IHOP...at IHOP I ordered dessert...which usually meant pancakes or waffles smothered in strawberries and whipped cream. To a kid, having dessert for breakfast was IT.

A WHO - Several weeks ago, on my Wednesday newspaper run to IHOP, I saw this poster in their window. I stopped dead in my tracks. Pancakes with pink and blue syrup. WOW! Talk about dessert for breakfast! Lord, I felt like I was 7 again. Of course after a few minutes of drooling (and the little voice in my head voiced by Hans Conried spouting lines from the 1970 TV special) I came to my senses and realized IHOP must be in a partnership with the new Horton Hears A Who movie.

GREEN EGGS - The pancakes in the photo are called "Who-Cakes" and have real boysenberry and blueberry glaze with rainbow chocolate chips and a pink lollipop...holy cow now that really is dessert for breakfast! You can also order Green Eggs and Ham (they add spinach to the eggs, might be a tough sell for your kids) and a Beezlenut Splash (which is lemon-lime soda mixed with bits of Cherry and Berry Blue Jell-O).

THE MOVIE - I think it would be fun to take your child to see the movie and maybe before or after make a trip to IHOP for some pancake fun! (you can also go to the IHOP website here to take a look at the Horton breakfasts offered and to download some Horton related activities.)

Creamy Polenta

I love polenta. I love it when it looks like mush and I love it when it's sliced and fried. Unfortunately the only time I've tried to make it was slicing off pieces of the pre-made refrigerated stuff. Never came out worth mentioning. I always thought that cooking polenta was like risotto...standing over a hot stove for ages, stirring and stirring and stirring until your arm would feel like it was about to fall off. When I read the directions for this recipe and saw how easy it was, I figured I'd give it a try.

The polenta I used was Golden Pheasant which Chef Cindy from my cooking classes mentioned was the best.

This was amazing...of course pretty much any homemade polenta would taste better than the pre-made sliced stuff I'd tried before. This melded perfectly with the Beef Braised in Red Wine. Next time I find any recipe that needs to be paired with polenta, I'll make this recipe.

The recipe can be found on Epicurious.com and, like the Beef dish, came from the January 2007 issue of Gourmet. It states it's adapted from a Marcella Hazan recipe.

CREAMY POLENTA

Cooking the polenta covered allows condensation to build up, which eliminates the need for constant stirring. And you can still count on the creamy consistency you've come to expect from this dish.

4 cups water
1 teaspoon salt
1 cup polenta (not quick-cooking) or yellow cornmeal (5 oz)
2 tablespoons unsalted butter

Bring water and salt to a boil in a 3-quart heavy saucepan, then add polenta in a thin stream, whisking. Cook over moderate heat, whisking, 2 minutes. Reduce heat to low and cover pan, then cook at a bare simmer, stirring with a long-handled spoon for 1 minute every 10 minutes of cooking, 45 minutes total. Remove from heat and whisk in butter until incorporated.

Serve polenta warm. Makes 4 servings.

Polenta can be made 20 minutes ahead and kept, covered, at room temperature (do not let stand longer, or it will solidify).

Note: Um, I may have added just a touch more butter than called for (grin).

While it may seem a pain to have to stir every ten minutes, I used that time to wash dishes and do other things around the kitchen. With this cooking and the Beef Braised in Red Wine in the oven reheating, I think I felt like an actual cook for a bit!

Again, this would be great with any dish that requires polenta!

Beef Braised In Red Wine

One weekend when I was bored I started surfing channels when I came across a PBS cooking show with a female chef teaching someone how to cook. She was just pulling a beef roast out of it's red wine marinade. I decided then and there I had to have some sort of beef braised in red wine so I hurried to the PBS website for the recipe...which would cost me $12 and shipping to have the DVD with the recipe sent to me. (and don't ask me who it was, I wrote it down and can't find it!)

At that point I started going through the cookbooks that were available to me and, well, that is never a good idea. I get lost in them. I may be looking for a beef dish marinated in red wine and I get sidetracked by Delicious Caramel Brownies, or The Best Ever Corn Chowder...I get lost in my cookbooks if I stay anywhere near them for to  long.

So I went online and Googled "Beef Braised in Red Wine".  This recipe from epicurious.com is the one that I figured looked close to what I wanted. Plus it had a side recipe for Polenta which I'd never made. The recipe comes out of the January 2007 of Gourmet.

This was actually pretty easy to make but it does take time. Not something you want to try to make for dinner after work. The recipe stated it tasted better after waiting for three days so I figured I WOULD make it after work for the following nights meal. I started the recipe when I got home...and one thing led to another and the meat didn't come out of the oven until about 12:30 AM...and then it had to cool before going in the fridge. I set my alarm to get up at 3 AM to do this but my wonderful husband sneaked in, turned off my alarm, and put the dish in the fridge for me. It's little reminders like this that remind me why I married him.

Warming up and finished the dish the next day and making the polenta from scratch took about the same amount of time so for once an entire meal was done and ready together. 

This was really REALLY good...and the polenta? Totally made the dish. Yum (polenta recipe to follow). I'd definitely make this again.

BEEF BRAISED IN RED WINE

2 tablespoons olive oil
1 (3 to 3 1/2 lb) boneless beef chuck roast
1 teaspoon salt
1/2 teaspoon black pepper
1/4 lb sliced pancetta, finely chopped
1 medium onion, finely chopped
1 medium carrot, finely chopped
2 celery ribs, finely chopped
4 garlic cloves, thinly sliced
4 (4 to 6 inch) sprigs fresh thyme
2 (6 to 8 inch) sprigs fresh rosemary
2 tablespoons tomato paste
2 cups Barolo or other full-bodied red wine such as Ripasso Valpolicella, Gigondas, or Cotes du Rhone
2 cups water

Put oven rack in middle position and preheat oven to 325 degrees F.

Heat oil in pot over moderately high heat until hot but not smoking.

Meanwhile, pat meat dry and sprinkle with salt and pepper.

Brown meat in hot oil on all sides, about 10 minutes total. (If bottom of pot begins to scorch, lower heat to moderate.) Transfer to plate using fork and tongs.

Add pancetta to oil in pot and saute over moderately high heat, stirring frequently, until browned and fat is rendered, about 3 minutes. Add onion, carrot, and celery and saute, stirring occasionally, until vegetables are softened and golden brown, 10 to 12 minutes. Add garlic, thyme, and rosemary and saute, stirring, until garlic begins to soften and turn golden brown, about 2 minutes. Stir in tomato paste and cook, stirring, 1 minute. Add wine and boil until liquid is reduced by about half, about 5 minutes. Add water and bring to a simmer, then return meat along with any juices accumulated on plate to pot. Cover pot with lid and transfer to oven. Braise until meat is very tender, 2 1/2 to 3 hours.

Transfer meat to a cutting board. Skim fat from surface of sauce and discard along with herb stems. Boil sauce until reduced by about one third, about 5 minutes, then season with salt. Cut meat across the grain into 1/2-inch-thick slices and return to sauce.

Beef improves in flavor if made 3 days ahead. Cool completely in sauce, uncovered, then chill in sauce, covered. Reheat, covered, in a preheated  350 degree oven until hot, 25 to 30 minutes, then slice meat.

Serve over polenta. Makes 4 servings.

Note: I used a really good bottle of red wine but it wasn't one of those listed.

Did I mention this was really good.  Though a lot of the meals I make are tasty, this was one of the few meals where I thought I cooked "gourmet" food.