Scrambled Eggs Unscrambled
Ingredients
5 eggs
5 tablespoons milk
1 pat of butter
Kosher salt
Ground pepper
Chives or parsley to garnish
Directions
In a small mixing bowl, combine eggs and milk with a fork. In a non-stick skillet, melt the butter over medium-low heat until it bubbles. Stir a pinch of kosher salt into egg mixture then pour into pan, stirring slowly with a heat resistant rubber spatula. As soon as curds begin to form, increase heat to high and instead of stirring, use the spatula to fold the eggs over themselves while gently shaking the pan with your other hand. As soon as no more liquid is running around the bottom of the pan, remove from the heat and serve. Season with fresh black pepper and garnish with fresh chives or parsley. Remember: if they look done in the pan, they'll be over-done on the plate.
Saturday, November 14, 2009
Friday, November 13, 2009
Chipotle Smashed Sweet Potatoes
Ingredients
2 large sweet potatoes, peeled and cubed
2 tablespoons unsalted butter
1 whole canned chipotle pepper in adobo sauce, chopped
1 teaspoon adobo sauce from can of peppers
1/2 teaspoon salt
Directions
Put cubed potatoes into steamer basket and place steamer into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Add butter to potatoes and mash with potato masher. Add peppers, sauce, and salt and continue mashing to combine. Serve immediately.
http://www.youtube.com/watch?v=XbJHkbYedtc
2 large sweet potatoes, peeled and cubed
2 tablespoons unsalted butter
1 whole canned chipotle pepper in adobo sauce, chopped
1 teaspoon adobo sauce from can of peppers
1/2 teaspoon salt
Directions
Put cubed potatoes into steamer basket and place steamer into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Add butter to potatoes and mash with potato masher. Add peppers, sauce, and salt and continue mashing to combine. Serve immediately.
http://www.youtube.com/watch?v=XbJHkbYedtc
Grilled Pork Tenderloin
Ingredients
1 whole pork tenderloin, approximately 1 pound
1 lime, zest finely grated
1/2 cup freshly squeezed lime juice
1/4 cup honey
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1 chipotle chile pepper in adobo sauce
1 teaspoon vegetable oil
1 tablespoon chopped fresh cilantro leaves
Directions
Trim the pork tenderloin of any excess fat and silver skin.
Place the lime zest, lime juice, honey, salt, and garlic powder in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a 1-gallon resealable bag, add the chipotle pepper, and move around to combine. Add the pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time. Place the remaining marinade in a covered container and refrigerate until ready to use.
Remove the tenderloin from the bag and allow to sit at room temperature while preparing the grill. Remove the reserved marinade from the refrigerator.
Fill a large chimney starter with natural lump charcoal and light. Once the charcoal is ashy and white, approximately 30 minutes, dump the hot charcoal onto the lowest grate of the grill and spread into an even layer using extra-long tongs. Place the cooking grate back on the grill and cover with the lid; heat the grate to medium heat for 2 to 3 minutes.
Brush the grill with vegetable oil. Remove the tenderloin from the bag and place in the center of grate. Discard bag with marinade. Cover and cook for 12 to 15 minutes, turning every 1 1/2 to 2 minutes, until the tenderloin reaches an internal temperature of 140 degrees F.
Remove the tenderloin from the grill and place on a large piece of heavy-duty aluminum foil folded at the edges to create a basket, and pour on the reserved marinade. Wrap tightly and rest for 10 minutes. Remove to a cutting board and slice. Garnish with cilantro and serve.
1 whole pork tenderloin, approximately 1 pound
1 lime, zest finely grated
1/2 cup freshly squeezed lime juice
1/4 cup honey
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1 chipotle chile pepper in adobo sauce
1 teaspoon vegetable oil
1 tablespoon chopped fresh cilantro leaves
Directions
Trim the pork tenderloin of any excess fat and silver skin.
Place the lime zest, lime juice, honey, salt, and garlic powder in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a 1-gallon resealable bag, add the chipotle pepper, and move around to combine. Add the pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time. Place the remaining marinade in a covered container and refrigerate until ready to use.
Remove the tenderloin from the bag and allow to sit at room temperature while preparing the grill. Remove the reserved marinade from the refrigerator.
Fill a large chimney starter with natural lump charcoal and light. Once the charcoal is ashy and white, approximately 30 minutes, dump the hot charcoal onto the lowest grate of the grill and spread into an even layer using extra-long tongs. Place the cooking grate back on the grill and cover with the lid; heat the grate to medium heat for 2 to 3 minutes.
Brush the grill with vegetable oil. Remove the tenderloin from the bag and place in the center of grate. Discard bag with marinade. Cover and cook for 12 to 15 minutes, turning every 1 1/2 to 2 minutes, until the tenderloin reaches an internal temperature of 140 degrees F.
Remove the tenderloin from the grill and place on a large piece of heavy-duty aluminum foil folded at the edges to create a basket, and pour on the reserved marinade. Wrap tightly and rest for 10 minutes. Remove to a cutting board and slice. Garnish with cilantro and serve.
Wednesday, November 11, 2009
Peanut Butter Cookies
Category: Peanut Butter Cookies
Serves/Makes: 14 | Difficulty Level: 2 | Ready In: < 30 minutes
Ingredients:
1 cup peanut butter (I use crunchy)
1 cup Splenda sugar substitute
1 egg
Directions:
Preheat oven to 350F. Spray a cookie sheet w/ cooking spray. Mix the peanut butter, Splenda, and egg all together. Roll dough into walnut-sized balls and place 2 inches apart on the cookie sheet. (The original recipe says you get 20 half-dollar-sized cookies, but I usually get more like 12-14.)
Dip a fork in more Splenda and flatten the cookies crossways, like you do the usual peanut-butter cookie. Bake 9-10 minutes.
Divide the number of cookies by the number of carbs in the peanut butter to get a count per cookie.
Recipe Location: http://www.cdkitchen.com/recipes/recs/204/LowCarb_Peanut_Butter_Cookies47430.shtml
Recipe ID: 2289
Serves/Makes: 14 | Difficulty Level: 2 | Ready In: < 30 minutes
Ingredients:
1 cup peanut butter (I use crunchy)
1 cup Splenda sugar substitute
1 egg
Directions:
Preheat oven to 350F. Spray a cookie sheet w/ cooking spray. Mix the peanut butter, Splenda, and egg all together. Roll dough into walnut-sized balls and place 2 inches apart on the cookie sheet. (The original recipe says you get 20 half-dollar-sized cookies, but I usually get more like 12-14.)
Dip a fork in more Splenda and flatten the cookies crossways, like you do the usual peanut-butter cookie. Bake 9-10 minutes.
Divide the number of cookies by the number of carbs in the peanut butter to get a count per cookie.
Recipe Location: http://www.cdkitchen.com/recipes/recs/204/LowCarb_Peanut_Butter_Cookies47430.shtml
Recipe ID: 2289
Habanero Infused Olive Oil
Listening to habaneros
Posted by Teresa at 01:13 PM * 209 comments
Habaneros are in season, those wicked little hot peppers that clock in at 100K - 580K Scovilles.* They taste of fruit and smoke—really a yummy pepper—but their heat puts them well up into the “biohazard” range. I’ve been working up improved methods for dealing with them.
Here’s the principle: Capsaicin, the molecule that makes hot peppers hot, is hydrophobic, meaning it doesn’t like water. Safely handling habaneros isn’t just a matter of wearing rubber gloves and never touching your face (though you do have to wear rubber gloves and avoid touching your face). Less obviously, you want to avoid having lots of habanero come into contact with water that isn’t heavily loaded with detergent. If you’ve ever handled metallic sodium, you know the drill, except you use olive oil instead of kerosene.
I was once cooking with habaneros and maintained proper procedures right up until the end, when I absentmindedly took the big wok I’d been using and ran it under the kitchen tap. It seemed like only a few seconds had passed before I heard Patrick start coughing, two rooms away. I went to him, eyes streaming, and told him that we were going eat out that night while the air cleared.
What I do with habaneros is use them to make a big batch of hot pepper oil once or twice a year, and then use the oil in my cooking, a drop at a time. Capsaicins are much better behaved in oil. It simultaneously picks up the hot pepper flavor and buffers it—sort of smooths it out and spreads it around. The result is still hot, but the burn has a nice long slow buildup and fade, without that raw feral bite that makes you want to scrub your tongue.
Equipment: A large glass jar (I used recycled spaghetti sauce jars) that will fit in your microwave oven. A tight lid for the jar. Rubber gloves, which you will infallibly wear every time you’re handling habaneros. (Goggles aren’t a bad idea, either.) A metal strainer. A microwave oven. Lots of dish detergent. Lots of paper towels. Utensils that aren’t made of wood, unless you’re planning to throw them away afterward. Optionally, an aerosol degreasing cleaner like Orange Clean or Xenit—it’s handy for the cleanup phase.
Ingredients: Fresh habaneros, half a dozen to a couple of dozen, depending on your tastes and ambitions. A big bottle of fresh olive oil. (I just used up a quart.) It doesn’t have to be virginissimo, but it does have to be fresh. Additional flavoring materials to suit your fancy (see below).
I like to freeze my peppers first. It makes them more inert when you process them, they give up their flavors more quickly when they’re cooking, and it means you can make hot oil when it pleases you.
Wash the peppers when you get them home. If you have an outdoor water tap, consider washing them there. Don’t stem and seed them. Just get the outsides clean. If you’re going to freeze them, wait until they’re reasonably dry, then pop them into a plastic bag and put it in the freezer.
When you’re ready to use them, take your large glass jar and fill it half full of olive oil. Lay a plastic grocery bag or other disposable covering on your cutting board. Take each frozen habanero, holding it by its stem, and give it one quick whack with a sharp knife, making sure the cut penetrates the inner cavity. Toss the pepper into the bottle of oil. Continue until the jar is close to full, or until you run out of peppers. Add more oil if needed. Don’t fill the jar all the way. If your peppers don’t all fit, wait a bit; the peppers already in the jar are going to be collapsing soon, which should make room for the rest.
Plain habaneros will give you a satisfactory result, but if you want to get fancy, you can toss other flavoring agents into the olive oil. Some congenial additions: rosemary, citrus zest, coarse black pepper, garlic, ground coriander, plain unsweetened cocoa powder, a small pinch of cinnamon, and maybe a teeny bit of cardamom or allspice. If you dry and process your own herbs, this is a good use for the leftover seeds and stems.* If you have a particular commercial spice mixture you like, you can put in a good big pinch—olive oil will pick up anything.
Put the jar into the microwave and nuke it until it just starts to bubble, then let it sit a little while. The air inside the chiles expands and escapes when they’re heated, creating a mild vacuum when it cools. This sucks olive oil into the chile. Add more frozen peppers and nuke it again in a leisurely and episodic fashion. Whatever you do, don’t let the jar boil over, unless you fancy having to clean up a biohazard spill. I nuke my jars for a minute or two at most, and watch them the whole time like a cat at a mousehole.
Nuke and cool, nuke and cool. Add more peppers, if you’ve got them. Add more oil, if there’s room after the peppers collapse. One batch of peppers can flavor two batches of oil, if you want to make that much. Eventually, though, you’ll start feeling bored by the whole thing, which is as good a sign as any that it’s time to strain off the oil. Do so. It’s okay to press the cooked pepper mass to get more oil out, even if some water-based stuff gets squeezed out too. If you decide the oil isn’t ready yet, you can just pile everything back into the jar and run it through a few more cycles.
How to taste-test your oil: Dip something thin and pointy into it, like a skewer or a fork tine. Pull it out and let all the oil drip off. Lightly touch it to your tongue. Count to ten. If you can’t feel the heat yet, try a slightly larger sample. If you’re convinced that the oil isn’t hot enough yet, take a pair of scissors, stick them into the cooked pepper mass, and snip repeatedly until it’s chunk-style, then reheat and cool it a couple of times. If it still isn’t hot enough, you bought the wrong kind of chiles.
When the oil is satisfactorily flavored, dump everything out into a strainer. While it’s draining, wash and dry your jar. Pour the oil into the jar, put the lid on tightly, and set it in the refrigerator upside-down. When the oil has cooled and hardened, remove the lid and pour off any water that has risen to the bottom. Make sure you get every drop. If need be, pat the surface dry with a paper towel. Put up your finished oil in a nice bottle. Smaller bottles of it make good gifts for other capsaicin junkies.
Cleanup: Either put an oily dish dry into the sink, squirt it generously with dish detergent, and then run water into it, or have a good strong mix of detergent and water already standing, and drop the dish into that. I like to wash everything, then zap it with a degreaser, then wash it again.
How to use: Carefully, possibly using an eyedropper—though Beth Meacham has been known to take a spoonful of the stuff straight, first thing in the morning, to rectify her humours and make her joints stop hurting.
Posted by Teresa at 01:13 PM * 209 comments
Habaneros are in season, those wicked little hot peppers that clock in at 100K - 580K Scovilles.* They taste of fruit and smoke—really a yummy pepper—but their heat puts them well up into the “biohazard” range. I’ve been working up improved methods for dealing with them.
Here’s the principle: Capsaicin, the molecule that makes hot peppers hot, is hydrophobic, meaning it doesn’t like water. Safely handling habaneros isn’t just a matter of wearing rubber gloves and never touching your face (though you do have to wear rubber gloves and avoid touching your face). Less obviously, you want to avoid having lots of habanero come into contact with water that isn’t heavily loaded with detergent. If you’ve ever handled metallic sodium, you know the drill, except you use olive oil instead of kerosene.
I was once cooking with habaneros and maintained proper procedures right up until the end, when I absentmindedly took the big wok I’d been using and ran it under the kitchen tap. It seemed like only a few seconds had passed before I heard Patrick start coughing, two rooms away. I went to him, eyes streaming, and told him that we were going eat out that night while the air cleared.
What I do with habaneros is use them to make a big batch of hot pepper oil once or twice a year, and then use the oil in my cooking, a drop at a time. Capsaicins are much better behaved in oil. It simultaneously picks up the hot pepper flavor and buffers it—sort of smooths it out and spreads it around. The result is still hot, but the burn has a nice long slow buildup and fade, without that raw feral bite that makes you want to scrub your tongue.
Equipment: A large glass jar (I used recycled spaghetti sauce jars) that will fit in your microwave oven. A tight lid for the jar. Rubber gloves, which you will infallibly wear every time you’re handling habaneros. (Goggles aren’t a bad idea, either.) A metal strainer. A microwave oven. Lots of dish detergent. Lots of paper towels. Utensils that aren’t made of wood, unless you’re planning to throw them away afterward. Optionally, an aerosol degreasing cleaner like Orange Clean or Xenit—it’s handy for the cleanup phase.
Ingredients: Fresh habaneros, half a dozen to a couple of dozen, depending on your tastes and ambitions. A big bottle of fresh olive oil. (I just used up a quart.) It doesn’t have to be virginissimo, but it does have to be fresh. Additional flavoring materials to suit your fancy (see below).
I like to freeze my peppers first. It makes them more inert when you process them, they give up their flavors more quickly when they’re cooking, and it means you can make hot oil when it pleases you.
Wash the peppers when you get them home. If you have an outdoor water tap, consider washing them there. Don’t stem and seed them. Just get the outsides clean. If you’re going to freeze them, wait until they’re reasonably dry, then pop them into a plastic bag and put it in the freezer.
When you’re ready to use them, take your large glass jar and fill it half full of olive oil. Lay a plastic grocery bag or other disposable covering on your cutting board. Take each frozen habanero, holding it by its stem, and give it one quick whack with a sharp knife, making sure the cut penetrates the inner cavity. Toss the pepper into the bottle of oil. Continue until the jar is close to full, or until you run out of peppers. Add more oil if needed. Don’t fill the jar all the way. If your peppers don’t all fit, wait a bit; the peppers already in the jar are going to be collapsing soon, which should make room for the rest.
Plain habaneros will give you a satisfactory result, but if you want to get fancy, you can toss other flavoring agents into the olive oil. Some congenial additions: rosemary, citrus zest, coarse black pepper, garlic, ground coriander, plain unsweetened cocoa powder, a small pinch of cinnamon, and maybe a teeny bit of cardamom or allspice. If you dry and process your own herbs, this is a good use for the leftover seeds and stems.* If you have a particular commercial spice mixture you like, you can put in a good big pinch—olive oil will pick up anything.
Put the jar into the microwave and nuke it until it just starts to bubble, then let it sit a little while. The air inside the chiles expands and escapes when they’re heated, creating a mild vacuum when it cools. This sucks olive oil into the chile. Add more frozen peppers and nuke it again in a leisurely and episodic fashion. Whatever you do, don’t let the jar boil over, unless you fancy having to clean up a biohazard spill. I nuke my jars for a minute or two at most, and watch them the whole time like a cat at a mousehole.
Nuke and cool, nuke and cool. Add more peppers, if you’ve got them. Add more oil, if there’s room after the peppers collapse. One batch of peppers can flavor two batches of oil, if you want to make that much. Eventually, though, you’ll start feeling bored by the whole thing, which is as good a sign as any that it’s time to strain off the oil. Do so. It’s okay to press the cooked pepper mass to get more oil out, even if some water-based stuff gets squeezed out too. If you decide the oil isn’t ready yet, you can just pile everything back into the jar and run it through a few more cycles.
How to taste-test your oil: Dip something thin and pointy into it, like a skewer or a fork tine. Pull it out and let all the oil drip off. Lightly touch it to your tongue. Count to ten. If you can’t feel the heat yet, try a slightly larger sample. If you’re convinced that the oil isn’t hot enough yet, take a pair of scissors, stick them into the cooked pepper mass, and snip repeatedly until it’s chunk-style, then reheat and cool it a couple of times. If it still isn’t hot enough, you bought the wrong kind of chiles.
When the oil is satisfactorily flavored, dump everything out into a strainer. While it’s draining, wash and dry your jar. Pour the oil into the jar, put the lid on tightly, and set it in the refrigerator upside-down. When the oil has cooled and hardened, remove the lid and pour off any water that has risen to the bottom. Make sure you get every drop. If need be, pat the surface dry with a paper towel. Put up your finished oil in a nice bottle. Smaller bottles of it make good gifts for other capsaicin junkies.
Cleanup: Either put an oily dish dry into the sink, squirt it generously with dish detergent, and then run water into it, or have a good strong mix of detergent and water already standing, and drop the dish into that. I like to wash everything, then zap it with a degreaser, then wash it again.
How to use: Carefully, possibly using an eyedropper—though Beth Meacham has been known to take a spoonful of the stuff straight, first thing in the morning, to rectify her humours and make her joints stop hurting.
Monday, November 9, 2009
Blanch Green Beans
Boil water
Add green beans
Bring water to rolling boil again
Strain
Place in ice water until cool
Dry beans
Cook or Freeze
Add green beans
Bring water to rolling boil again
Strain
Place in ice water until cool
Dry beans
Cook or Freeze
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