Spoonin' some slurpy stuff about the world's drippiest drool

Friday, November 29, 2013

Thanksgivukkah 2013

I am fairly anal when it comes to Thanksgiving.  It is my favorite holiday - family, friends, lots of cooking, and no presents required. I spend a good bit of time thinking about the meal, planning the menu and then choreographing the cooking.

This year added a twist.  Chanukah began before Thanksgiving, opening up a whole world of food possibilities to the our dinner.  How do you merge a meal centered around oil with one centered around turkey.  Ok, the obvious is to fry the turkey and be done, but that would be too easy, and I might end up burning the house down.  No, this required more thought and creativity - and for me, a lot of notepaper.

Chanukah Cooking and Traditions

When Jacob was little, we would give him clues to find his present each night.  The number of candles that night equaled the number of clues he would receive, sometimes they were math, sometimes geographic, sometimes in French, occasionally they involved friends or even making a phone call to get the next clue.  Thankfully, Jacob outgrew the treasure hunt - we were running out of ideas for clues.

Our food traditions have stayed fairly constant; latkes of some sort, jelly donuts every so often, and the heart stopping, stomach swelling crispy, deep fried spare ribs.  The recipe calls for pork ribs, but that just seemed wrong for Chanukah, so I used beef back ribs.  Braised until they are falling off the bone, coated in flour and quick fried, then coated in a thick Asian style barbecue sauce, even if they kill you, you will die with a smile on your face. It was clear to me, that this years menu had to include those ribs.

I like to start Thanksgiving with a soup - usually a thick, squash based something or another.  A recipe for pumpkin sage matzo balls intrigued me though, so a clear soup made more sense.  I opted for a simple chicken consumme - a double cooked broth, in theory perfectly clear - except when you put fluffy matzo balls in it whose molecules are held together by a few eggs and a lot of prayer. Truthfully, these did not wow me (I knew I should have added Vodka), but the consumme, rich with chicken essence and a nice splash of sherry was a worthy vessel.

Latkes were also a no brainer.  I knew we would be having lots of starch in the Thanksgiving portion of the meal, so I opted for root vegetable pancakes - carrots, parsnips, onions and potato.  And hate me if you will, I fall on the side of sour cream with my latkes, so that is what I served.  Period.

As for jelly donuts, that tradition needed a slight modification.  Many pies and cakes would be arriving with our guests, guests whose pastry skills make anything I try to bake look like it came from an Easy Bake oven.  I bowed to the master's and went the savory route instead - Cod Beignets.  Salt cod, soaked, cooked in a milk broth, then added to an herbed batter to be fried o a golden brown and served with an herbed yogurt sauce.  No grape jelly oozing onto our laps, but otherwise a nice addition.

Thanksgiving Cooking 

With the added interest of Chanukah in the mix, it made sense to keep the Thanksgiving recipes pretty traditional.  Our turkey is made on the grill, stuffed with onions, lemons and herbs.  Giblet stock, roasted garlic and pan drippings make for a succulent gravy.  Turkey selection has varied over the years.  Butterballs gave way to organic, with the somewhat ironic emphasis on the quality of life of the bird.  I prefer a bird with a pop up timer, which is stupid - those timers often fail to pop, or as happened this year, pop up prematurely (I am smiling, but will not make the obvious joke).

Grilling the turkey, frees up the oven for other uses, speeds up the cooking process, and makes for a moist, flavorful bird.  I use a poultry thermometer to double check the pop up - 180 degrees at the thigh and done.  Just make sure you have a full propane tank before you start.

No turkey is complete without a dollop of cranberry whatever - the 2013 version of which combined cranberries, orange and Chambord (instead or cranberry juice).

The sides were predictable; Brussell Sprouts with Bacon and Lemon (can I just give a plug for Fresh Market - their smoked bacon is ridiculously good),

Sweet Potatoes with Mini Marshmallows and Pecans

and, of course, Mashed Potatoes.  I can confirm that the key to great mashed potatoes is warming the cream and butter before adding them to the cooked potatoes.  I would also suggest using a ricer to mash the potatoes - the less stirring, the fluffier the potatoes.

And stuffing.  What a wonderful invention.  Ours was sausage, fig and chestnut.  It was flavorful, but had I to do it again, I would double the sausage.  Having fig in every bite is fine, but even better if it is accompanied by a chunk of sausage.

Cooking And Choreography

With a thick stack of recipes in hand, and stored on the computer for posterity, timing needed to be considered.  My goal, make as much as possible in advance and then reheat, leaving Thursday free for last minute cleaning, table setting and hopefully a shower.

My schedule:
Monday - Cranberry Relish
Tuesday - Soak cod, make chicken stock, braise ribs
Wednesday - Make beignet batter, make consumme and matzo balls, bake stuffing, assemble sweet potatoes
Thursday Morning - Make yogurt sauce, make latkes, make brussel sprouts, bake sweet potatoes, make mashed potatoes
Thursday Afternoon - Make turkey, fry beignets, roast garlic, make giblet stock, reheat the crap out of everything.

Let me say two things about this.  One, if John Hartranft was not an amazing human with an incredible knack for organizing and cleaning pretty much the entire house, this would not have been possible. Two, if Cheryl Hartranft was not a mind reader, anticipating my every need as the afternoon progressed as well as being a dish washing demon, I would still be asleep.

Did I mention I caught myself on fire at one point?  In a complete Bugs Bunny moment, I checked the oven to see what was burning, because it sure smelled like something was on fire.  Thank you Cheryl for pointing out that the something was me.  Thankfully, while my favorite apron was rendered useless, I was left intact.  On the plus side, the apron was from the gift shop at The Inn at Little Washington - I guess I will have to go back.

One more note - thank you to Christine Brehm for teaching me to properly carve/attack a turkey.  I must admit, I have always been tentative about grabbing drumsticks and cracking joints, but with a few deft moves, Christine had legs and wings separated, and both turkey breast sides off in one piece, ready for carving.

With the dark meat added to the platter, into the soup pot went the carcass, onions, lemons and all, with some fresh herbs to make turkey stock.  A few years ago, our dog Ginger actually dragged the carcass out of the trash can, so this is both a cost effective approach and a means of keeping the house clean.

With the Chanukah and Thanksgiving entrees and sides on the table, what a relief to turn over the reigns to those who have the patience to create pastry marvels.  Pumpkin, pecan, apple (that Jacob hid in the basement fridge and we didn't remember until too late), pumpkin cream, and peanut butter, chocolate cake.  Oh how I love other peoples desserts!

So, here are most of the recipes I worked from.  The grilled turkey recipe is not online, but is simple - wash it, rub it with oil, stuff it with a cut up onion, a cut up lemon, rosemary and thyme salt and pepper inside and out, toss it in a roasting pan (on top of a rack), and grill at 350 ish, basting every 30 minutes or so.

Basic Brown Chicken Broth
Pumpkin Sage Matzo Balls
Salt Cod Beignets With Herbed Yogurt
Root Vegetable Latkes
Crispy Deep Fried Spare Ribs
Perfect Mashed Potatoes
Candied Sweet Potatoes with Pecans
Sausage, Chestnut and Fig Stuffing
Cranberry Relish
Roasted Brussels Sprouts with Lemon and Bacon

I hope you all had an fun filled Thanksgiving. and I wish you a holiday season full of miracles.  As for me, I have some leftovers to reheat.

Saturday, November 9, 2013

Red Lentil and Coconut Soup with Black Rice, Tumeric and Greens

Taken from Vegetable Literacy, by Deborah Madison, this is absolutely one of the tastiest lentil dishes I have made in a while. The richness of the coconut milk, the bright acidity of the limes, the creaminess of the lentils and slight chewiness of the black rice make a wonderful combination. And don't leave out the tumeric - besides giving the dish a lovely yellow backdrop, it is SO good for you. If tumeric were human, it would be Superman.

Click here for more on tumeric.

Start to finish, this takes about an hour. No meat required, but the braised chicken I added did make a nice addition.

1 1/4 C red lentils
2 Tbsn ghee or sesame oil (I used sesame oil)
1 large onion, finely diced
1 tspn ground tumeric
1 tspn curry powder
2 tspn ground cumin (I was out of cumin, I added a tspn of coriander - I know, they are not interchangeable)
2 tspn black or yellow mustard seeds
Minced cilantro stems from one bunch of cilantro
1 (15 oz) can light coconut milk
4 C water
Sea salt
Juice of 2-3 limes
Few handfuls of tender greens (spinach, chard) (I used a bunch of chard)
3 to 4 Tbsn coconut butter (I left this out - it tasted too good without it, I saw no reason to add the extra calories on top of the coconut milk.)

To Finish
About 1 cup cooked black rice
Red pepper flakes
Ground black pepper
Yogurt (since I topped the lentils and rice with sliced, braised chicken thighs, I left this out)

Rinse the lentils, cover with cold water, and set aside while you dice the onion and sauté the onion mixture.

Heat the ghee (or oil) in a soup pot over medium heat. Add the onion, stir, and cook gently until it begins to soften, about 6 minutes. Add the spices and cilantro stems. Stir once more, and cook for several minutes longer.

Drain the lentils and add them to the onion mixture. Stir in the coconut milk and add 4 cups water and 2 tspn salt. Bring to a boil, lower the heat to a simmer, cover partially, and cook until the lentils have broken down into a purée. Give them a stir every 5 minutes or so. They should be done after 20 minutes, but they can go another 10 min if you want them smoother.

When the soup is done, stir in the lime juice to taste, then taste for salt. (I used 2 1/2 limes, and added a tspn or two of salt - make sure you taste as you add). At the last minute, drop in the greens and cook just long enough for them to turn bright green and tender. Just before serving, stir in the coconut butter. (Or not)

Ladle the soup into shallow bowls. Add a large spoonful of black rice, a pinch of red pepper flakes, and a good twist of black pepper to each. Spoon yogurt around the rice and serve.

- Posted using BlogPress from my iPad

Location:Rockville, MD

Tuesday, November 5, 2013

Gluten Free Rosemary Chestnut Muffins

When it comes to baking, I am a novice.  When it comes to creating baked recipes, I am two steps below a novice.  However, with a container of gluten free flour mix burning a proverbial hole in my pocket, I had the urge to experiment.

I had chestnut flour already from another recipe, so I decided to rework the cornbread recipe to a chestnut muffin.  Chestnut flour can become very dense, very fast, so a little goes a long way. Understanding the role of each ingredient is key with baking - I am trying hard to learn to balance these different chemistries to create specific textures and flavours.

The following recipe is a start, but there is lots of room for improvement (all suggestions are welcome). The result was more in the popover family than the muffin family - fairly light and airy, a little bit eggy. However, the top was a bit chewy, a little too elastic - maybe using only one egg would solve that.  It is moist - but again, to cross back over to muffindom, maybe a little less sourcream.  There are multiple leavening agents at work here too - the xanthan gum and the baking powder may be a bit too much - maybe only one tspn of baking powder is necessary.  Don't skimp on the honey, though - the chestnut flour needs that added sweetness, and I would probably add another 1/4c of the chestnut flour to get more of that flavor.

Gluten Free Rosemary Chestnut Muffins
1/4 C Crisco
3 Tbsn Honey
2 Large Eggs
3/4 C Sour Cream
1/2 C Milk
1 C Gluten Free Flour Blend
(2 C rice flour, 2/3 C Potato Starch, 1/3 C tapioca Flour, 1 tspn Xanthan Gum)
1/2 C Chestnut Flour
2 tspns Gluten Free Baking Powder (I used regular)
2 tbsn Fresh Rosemary
1 tspn salt 

Heat oven to 425 deg F.  (Next time I will start with 375 deg and go a bit longer - the bottoms were a bit dark by the time the inside was done).

Combine shortening and honey in a large bowl.  Beat at medium speed, scraping bowl often until creamy.  Add eggs, mix well.  Stir in sour cream and milk.  Reduce speed to low; add all remaining ingredients.  Beat until just mixed.

Pour batter into a  greased muffin tin.  Bake for 18 to 22 minutes, or until golden brown and toothpick in center comes out clean.  Serve warm.  

Serve with honey butter or apple butter (an excellent suggestion from John Hartranft).

Monday, November 4, 2013

Sour Cream Corn Bread (Gluten Free)

I made gluten free corn bread last night, mainly out of curiosity.  Don't get me wrong, I have dramatically reduced my gluten and wheat intake, with positive results, but this was about playing with new ingredients.

As I trundled down the grocery aisle, with a number of unfamiliar faces in my cart, I realized I had no real idea what the role of these new ingredients were in this recipe.  Time for a bit of research...

Tapioca Flour

Also known as tapioca starch, tapioca flour, made from cassava root,  is used as an alternative to wheat flour, helping to bind gluten free recipes and improve texture of baked goods.  It adds crispness in crusts and chew to breads and cookies, as well as being a great thickener in sauces and soups - it never discolors and has no discernible taste or smell.

Xanthan Gum

Basically, a bacterium that is allowed to ferment on a sugar, then dried and milled to create a powder, xanthan gum is used to imitate gluten in gluten free baking.  It gives dough elasticity, holds cookies together, and helps cakes rise and stay light.  It also is an excellent emulsifier and thickener, and creates a creamy texture.

So, now I have a container of fake wheat flour to mix with things like corn meal for gluten free baking. Perhaps a mix with chestnut flour, honey and rosemary - I'm thinking muffins.  But I digress.  Here is the recipe for Gluten Free Corn Bread:

Sour Cream Corn Bread (from Land O lakes)
1/4 C Butter (I used Crisco instead)
3 Tbsn Sugar
2 Large Eggs
1/2 C Sour Cream
1/2 C Milk
1 C Gluten Free Flour Blend
(2 C rice flour, 2/3 C Potato Starch, 1/3 C tapioca Flour, 1 tspn Xanthan Gum)
2/3 C Yelow Corn Meal
2 tspns Gluten Free Baking Powder (I used regular)
1/2 tspn salt (I don't want to oversalt, but 1 tspn instead would definitely increase the flavor)
(I added sage and cayenne pepper for a bit of kick.  I also think corn kernels would be a good addition, as well as green chilis)

Heat oven to 425 deg F.

Combine softened butter and sugar in a large bowl.  Beat at medium speed, scraping bowl often until creamy.  Add eggs, mix well.  Stir in sour cream and milk.  Reduce speed to low; add all remaining ingredients.  Beat until just mixed.

Pour batter into greased 8 inch square baking pan. (I baked mine in a cast iron skillet).  Bake for 18 to 22 minutes, or until golden brown and toothpick in center comes out clean.  Serve warm.

The result is pleasant enough.  It does not have the wonderful, sweet graininess of standard corn bread though.  Rather, it lighter and breadier.  Maybe a little less baking powder?  Maybe a bit more corn meal?  I suppose more experimentation is in order.  Nevertheless, it is pleasant, and was an excellent accompaniment to the vegetable chili that you will see here next...