after being in the fridge overnight, my cobbler turned a little more glutinous than i might have anticipated. not to say that it is inedible...but i can definitely learn something from my experiment. after consulting the expert (my mother), i think that self-rising flour might have prevented this. after i bemoaned the need to buy self-rising flour, mom informed me that it is possible to make self-rising flour in the comfort of one's own kitchen! very magikal!
i can no doubt find a recipe for self-rising flour online elsewhere, but if i write things down, they stick with me better. and now i can search my own blog for these nifty little tricks.
- 1 cup flour
- 1 1/2 tsp baking powder
sift or mix very well.
presto! (or abracadabra or other magikal incantation of your choice)
Monday, March 25, 2013
Sunday, March 24, 2013
blackberry & strawberry cobbler
i've been wanting to make a cobbler for awhile, but i kept forgetting to take the blackberries out of the freezer. yesterday, however, i finally remembered to put a quart bag of berries in the fridge to thaw. and then the strawberries in the grocery store actually smelled good, so i decided to make a mixed cobbler. an experiment, if you will.
ingredients:
- 1 quart blackberries (thawed)
- about 3/4 pound strawberries
- 1.5 cups sugar
- 1 cup flour
- 3 tbsp flour
- 2 tsp cinnamon
- 1 cup milk
- 1 stick margarine
preparation:
mix the berries (coarsely chop the strawberries) with about 1/2 cup of sugar and 3 tbsp flour and set aside. in a separate bowl, mix 1 cup sugar, 1 cup flour, and 2 tsp cinnamon. preheat the oven to 350°F, and melt the margarine in a 9x13 pan.
when the margarine is melted, remove pan from the oven and pour in the berries. take the other bowl and whisk in the milk. once mixed, pour over the berries. bake cobbler at the 350°F for about 1 hour and 5 minutes. the crust should be light brown and not gooey, and the fruit shouldn't be overly runny.
in my opinion, it's best if it cools for at least a little while before serving.
verdict:
mom's recipe does call for self-rising flour in the crust, but i didn't have any. and since i don't spend a whole lot of time baking things, i figured i'd make do with the all-purpose version. and although recipe also calls for a whole stick of margarine, i think that's pretty much overkill. next time i think i'll cut back to 3/4 stick and see how that works.
also, i may have used less fruit than i should have. from what i recall, the cobbler is a lot deeper when mom made it. overall, though, i think the mixed berries works fairly well. i can't quite discern the strawberries, but the cobbler is a little less tart than if only blackberries are used. which counts as a successful experiment, in my book.
ingredients:
- 1 quart blackberries (thawed)
- about 3/4 pound strawberries
- 1.5 cups sugar
- 1 cup flour
- 3 tbsp flour
- 2 tsp cinnamon
- 1 cup milk
- 1 stick margarine
preparation:
mix the berries (coarsely chop the strawberries) with about 1/2 cup of sugar and 3 tbsp flour and set aside. in a separate bowl, mix 1 cup sugar, 1 cup flour, and 2 tsp cinnamon. preheat the oven to 350°F, and melt the margarine in a 9x13 pan.
when the margarine is melted, remove pan from the oven and pour in the berries. take the other bowl and whisk in the milk. once mixed, pour over the berries. bake cobbler at the 350°F for about 1 hour and 5 minutes. the crust should be light brown and not gooey, and the fruit shouldn't be overly runny.
in my opinion, it's best if it cools for at least a little while before serving.
verdict:
mom's recipe does call for self-rising flour in the crust, but i didn't have any. and since i don't spend a whole lot of time baking things, i figured i'd make do with the all-purpose version. and although recipe also calls for a whole stick of margarine, i think that's pretty much overkill. next time i think i'll cut back to 3/4 stick and see how that works.
also, i may have used less fruit than i should have. from what i recall, the cobbler is a lot deeper when mom made it. overall, though, i think the mixed berries works fairly well. i can't quite discern the strawberries, but the cobbler is a little less tart than if only blackberries are used. which counts as a successful experiment, in my book.
Saturday, March 23, 2013
oh, the places you'll go
i have had a particular condition for a long time now. in fact, i've had it since my senior year of high school (or possibly earlier). it's a rather insidious condition that gnaws on me if i don't provide a suitable treatment every couple years.
the travel bug bit me. i won't say that i suffer from it, but i do have an incurable case of wanderlust.
how did i end up with such a disease? well, the fact that my dad periodically traveled around the world (south korea, germany, scotland, india, italy...) for his job may have made me think about what all is out there. i don't think he particularly enjoyed travelling (or so he claimed, anyway), but dad did bring me back coins from his destinations. this may not seem like much, but seeing foreign currency does make a kid realize that the united states isn't the only place in the world.
toward the end of my senior year of high school, one of my favorite teachers (mrs. every) set up a class trip to europe. the notion of spending 10-14 days in europe sounded pretty much awesome, but i realized then that i wouldn't want to do that sort of guided tour. aside from the fact that half the stops on that particular tour didn't appeal to me, i didn't necessarily want to be stuck with 10-15 people for the duration. you could say that this was when the travel bug started buzzing around my head.
during my freshman or sophomore year at nc state, i attended a lecture that some guy gave about backpacking through europe. i don't remember his name or the specific topics of the lecture, but he talked about how easy it was to get a eurail pass and skip from place to place. he also painted an enticing picture of seeing other cultures close-up and personally. that was when the travel bug chomped down on me.
over the next couple years of college, the thought of taking a trip to europe lodged itself in the back of my head. by the time my senior year rolled around, i had decided to spend the summer after graduation backpacking through europe. a couple friends joined me, and we spent six weeks in the summer of 2006 circling western europe with about any mode of transportation imaginable (foot, taxi, train, bus, boat, and airplane). after experiencing the excitement of getting lost in a foreign country, meeting new people from all over the world, and seeing some amazing things, i can't stand the thought of never stamping my passport again.
i did add another passport stamp in 2009 when i went to portugal. nobody else wanted to go, so i spent a week and a half wandering around by myself. sadly, i haven't been out of the country since then, and it's probably getting about time for another excursion.
i have a list of places i would love to visit, but the order of priority shifts on an almost weekly basis. some people have a map on their wall with the pushpins showing where they've been or where they want to go. until i have enough wall space for a suitably large map, i'll just have to make due with a digital dartboard. the red markers show where i've been, and the blue markers show places i want to go. additionally, i'm keeping track of which states i can recall visiting (airport layovers don't count); at some point, i would love to say that i've visited all 50 states.
View digital travel dartboard in a larger map
where else do i absolutely need to visit? if there are any other must-see destinations, i ought to add them to the list.
the travel bug bit me. i won't say that i suffer from it, but i do have an incurable case of wanderlust.
how did i end up with such a disease? well, the fact that my dad periodically traveled around the world (south korea, germany, scotland, india, italy...) for his job may have made me think about what all is out there. i don't think he particularly enjoyed travelling (or so he claimed, anyway), but dad did bring me back coins from his destinations. this may not seem like much, but seeing foreign currency does make a kid realize that the united states isn't the only place in the world.
toward the end of my senior year of high school, one of my favorite teachers (mrs. every) set up a class trip to europe. the notion of spending 10-14 days in europe sounded pretty much awesome, but i realized then that i wouldn't want to do that sort of guided tour. aside from the fact that half the stops on that particular tour didn't appeal to me, i didn't necessarily want to be stuck with 10-15 people for the duration. you could say that this was when the travel bug started buzzing around my head.
during my freshman or sophomore year at nc state, i attended a lecture that some guy gave about backpacking through europe. i don't remember his name or the specific topics of the lecture, but he talked about how easy it was to get a eurail pass and skip from place to place. he also painted an enticing picture of seeing other cultures close-up and personally. that was when the travel bug chomped down on me.
over the next couple years of college, the thought of taking a trip to europe lodged itself in the back of my head. by the time my senior year rolled around, i had decided to spend the summer after graduation backpacking through europe. a couple friends joined me, and we spent six weeks in the summer of 2006 circling western europe with about any mode of transportation imaginable (foot, taxi, train, bus, boat, and airplane). after experiencing the excitement of getting lost in a foreign country, meeting new people from all over the world, and seeing some amazing things, i can't stand the thought of never stamping my passport again.
i did add another passport stamp in 2009 when i went to portugal. nobody else wanted to go, so i spent a week and a half wandering around by myself. sadly, i haven't been out of the country since then, and it's probably getting about time for another excursion.
i have a list of places i would love to visit, but the order of priority shifts on an almost weekly basis. some people have a map on their wall with the pushpins showing where they've been or where they want to go. until i have enough wall space for a suitably large map, i'll just have to make due with a digital dartboard. the red markers show where i've been, and the blue markers show places i want to go. additionally, i'm keeping track of which states i can recall visiting (airport layovers don't count); at some point, i would love to say that i've visited all 50 states.
View digital travel dartboard in a larger map
where else do i absolutely need to visit? if there are any other must-see destinations, i ought to add them to the list.
Sunday, March 17, 2013
do i feel lucky?
well, do you, punk?
okay, so my dinner (steak, roasted potatoes, and broccoli) doesn't strike me as being particularly irish, but there is definitely some green on the plate! so i guess i'm good to go for st. patrick's day. even if the potatoes were russet and not irish...
ingredients:
- eye of the round steak (a pound or so)
- seasonings (garlic salt, black pepper, paprika, oregano)
- about a pound of russet potatoes
- olive oil
- sea salt, black pepper, rosemary, thyme, garlic powder
potato prep:
wash the potatoes and chop them into coarse chunks. liberally toss the potatoes in olive oil, along with the salt/pepper, rosemary, thyme, and garlic powder. mix until the potatoes are well coated. since i seem to be using garlic a fair amount lately, i should probably go ahead and buy some of the real thing...
put some parchment paper in the bottom of a 9x11 pan (makes cleanup easier) and roast in the oven at 400°F for 45 minutes (stirring them around once or twice to allow for even browning).
steak prep:
cut the steak into slices approximately 1/2" thick. i generally tend to cook enough for about two meals (3-5 slices, depending on overall size) and freeze the rest for later. sprinkle black pepper, garlic salt, paprika, and a little oregano onto both sides of the steak.
heat a pan (i decided to use cast iron today) to medium-high, and add some oil to the bottom. i used flaxseed, but that's mostly because i've been using it to season my cast iron, and i still have plenty left. waste not, as the man said. and from what i hear, flaxseed oil is exceedingly nutritious. from a timing perspective, i started heating the pan when the potatoes had about 15 minutes left on the roasting clock.
cook the steak for about 3 minutes per side (6 minutes or thereabouts total), and let the meat rest for about 5 minutes before serving.
verdict:
the potatoes turned out extremely well -- crispy and golden, and they were tender in the centers. i'd say almost like french fries, actually. however, i suspect that they will be a little soggy when reheated as leftovers.
the steak, on the other hand, was unfortunately overcooked. i am sad to say that i am not quite capable of consistently cooking steak on a stove; i either overcook it or undercook it almost every time i try. i guess it just means i need more practice. that said, i still think i did a decent job. perhaps it needed a touch more salt and pepper, but i was happy to eat it. especially with a side of steamed broccoli.
i know you're jealous.
okay, so my dinner (steak, roasted potatoes, and broccoli) doesn't strike me as being particularly irish, but there is definitely some green on the plate! so i guess i'm good to go for st. patrick's day. even if the potatoes were russet and not irish...
 |
| they're after me lucky charms! |
ingredients:
- eye of the round steak (a pound or so)
- seasonings (garlic salt, black pepper, paprika, oregano)
- about a pound of russet potatoes
- olive oil
- sea salt, black pepper, rosemary, thyme, garlic powder
potato prep:
wash the potatoes and chop them into coarse chunks. liberally toss the potatoes in olive oil, along with the salt/pepper, rosemary, thyme, and garlic powder. mix until the potatoes are well coated. since i seem to be using garlic a fair amount lately, i should probably go ahead and buy some of the real thing...
put some parchment paper in the bottom of a 9x11 pan (makes cleanup easier) and roast in the oven at 400°F for 45 minutes (stirring them around once or twice to allow for even browning).
steak prep:
cut the steak into slices approximately 1/2" thick. i generally tend to cook enough for about two meals (3-5 slices, depending on overall size) and freeze the rest for later. sprinkle black pepper, garlic salt, paprika, and a little oregano onto both sides of the steak.
heat a pan (i decided to use cast iron today) to medium-high, and add some oil to the bottom. i used flaxseed, but that's mostly because i've been using it to season my cast iron, and i still have plenty left. waste not, as the man said. and from what i hear, flaxseed oil is exceedingly nutritious. from a timing perspective, i started heating the pan when the potatoes had about 15 minutes left on the roasting clock.
cook the steak for about 3 minutes per side (6 minutes or thereabouts total), and let the meat rest for about 5 minutes before serving.
verdict:
the potatoes turned out extremely well -- crispy and golden, and they were tender in the centers. i'd say almost like french fries, actually. however, i suspect that they will be a little soggy when reheated as leftovers.
the steak, on the other hand, was unfortunately overcooked. i am sad to say that i am not quite capable of consistently cooking steak on a stove; i either overcook it or undercook it almost every time i try. i guess it just means i need more practice. that said, i still think i did a decent job. perhaps it needed a touch more salt and pepper, but i was happy to eat it. especially with a side of steamed broccoli.
i know you're jealous.
Saturday, March 16, 2013
frittata redux
so i decided i'd retry this frittata thing. my previous attempt wasn't unsuccessful, but the cleanup wasn't as easy as i had expected. as i see it, cast iron possibly isn't the best way to cook eggs, the skillet wasn't as well-seasoned as it needed to be, or i hadn't sufficiently greased it up before adding the mixture. fortunately, i have inherited plenty of other cooking implements.
ingredients:
6 eggs
3/4 cup milk
shredded cheddar cheese
grated parmesan
bacon pieces
broccoli
texas pete
oregano, paprika, seasoned salt, black pepper, garlic powder
preparation:
this time, i greased a glass pie pan instead of using a cast iron skillet. and since the pie pan was larger (9 inches in diameter), i made the recipe half again as large as before. as before, i mixed the eggs, milk, hot sauce, and herbs/spices in a bowl, and then i poured the mixture into the pan. since the bowl i used was pretty much filled with the eggs, i put the bacon, cheddar, and broccoli pieces in the pan, poured the egg on top, and stirred it all up. i added some parmesan, cracked black pepper, and paprika on top.
as before, i baked at 350°F, but (presumably because it was a little larger) it took about 29 minutes for the frittata to fully set.
this time, the slices of frittata came out of the pan cleanly. the only thing that confuses me is how to prevent the bacon and cheese from settling in the bottom of the dish. surely there is a way to keep the ingredients homogenized!
 |
| fancy wrought iron trivet! |
ingredients:
6 eggs
3/4 cup milk
shredded cheddar cheese
grated parmesan
bacon pieces
broccoli
texas pete
oregano, paprika, seasoned salt, black pepper, garlic powder
preparation:
this time, i greased a glass pie pan instead of using a cast iron skillet. and since the pie pan was larger (9 inches in diameter), i made the recipe half again as large as before. as before, i mixed the eggs, milk, hot sauce, and herbs/spices in a bowl, and then i poured the mixture into the pan. since the bowl i used was pretty much filled with the eggs, i put the bacon, cheddar, and broccoli pieces in the pan, poured the egg on top, and stirred it all up. i added some parmesan, cracked black pepper, and paprika on top.
as before, i baked at 350°F, but (presumably because it was a little larger) it took about 29 minutes for the frittata to fully set.
this time, the slices of frittata came out of the pan cleanly. the only thing that confuses me is how to prevent the bacon and cheese from settling in the bottom of the dish. surely there is a way to keep the ingredients homogenized!
Saturday, March 9, 2013
potato soup
one of my favorite soups is potato. it's something my mom cooked when i was a kid, and it's good for cold evenings. granted, it's not quite cold out (it was 65°F outside today), but it's supposed to cool down into the lower 40s tonight. and i wanted soup. so soup is what i made!
i should be set with leftovers for about 3 or 4 days.
ingredients:
- about 2 pounds russet potatoes
- about 1/4 pound carrots (i used baby carrots because they were in my fridge)
- celery seed (about 1/2 tsp)
- 1 big cube of chicken bouillon (mom's recipe calls for 3-4 cubes, but i do try to limit salt)
- garlic powder
- cayenne pepper (this is not per mom's recipe...but i decided to see how it worked)
- one 12 oz can of evaporated milk
- 1/4 stick margarine
- pepper
preparation:
peel and cube the potatoes, and add them to a reasonably sized pot. chop the carrots into pieces approximately the same size as the potatoes and toss them in, as well. add water until the potatoes/carrots are covered and move freely when stirred. add the bouillon, celery seed, garlic powder (about 1/2 tsp or so), and cayenne pepper (just a few shakes as an experiment in heat). bring the pot to a boil, reduce heat, and simmer (stirring occasionally).
i'm not particularly quick when it comes to the peeling and chopping (and other general prep work), so it took me about 30-45 minutes to get to the point of simmering.
simmer the soup for about an hour (or until the potatoes are tender). pour in the evaporated milk. important note: shake the can well! if you don't, the solids will settle and leave a sludge in the bottom of the can. yes, i found this out the hard way...but fortunately, that lesson was not learned today. at the same time, add the margarine and pepper. stir until warm (but do not let the mixture boil). serve and enjoy!
verdict:
i think i may have been on the verge of adding too much cayenne. it wasn't quite overpoweringly spicy, but my bowl of soup did clear my sinuses. if i decide to keep the cayenne next time, maybe i'll stick with only the two shakes. also, since i avoided using baking potatoes this time, the cubes of potato did not fall completely to mush. i am well pleased.
i should be set with leftovers for about 3 or 4 days.
ingredients:
- about 2 pounds russet potatoes
- about 1/4 pound carrots (i used baby carrots because they were in my fridge)
- celery seed (about 1/2 tsp)
- 1 big cube of chicken bouillon (mom's recipe calls for 3-4 cubes, but i do try to limit salt)
- garlic powder
- cayenne pepper (this is not per mom's recipe...but i decided to see how it worked)
- one 12 oz can of evaporated milk
- 1/4 stick margarine
- pepper
preparation:
peel and cube the potatoes, and add them to a reasonably sized pot. chop the carrots into pieces approximately the same size as the potatoes and toss them in, as well. add water until the potatoes/carrots are covered and move freely when stirred. add the bouillon, celery seed, garlic powder (about 1/2 tsp or so), and cayenne pepper (just a few shakes as an experiment in heat). bring the pot to a boil, reduce heat, and simmer (stirring occasionally).
i'm not particularly quick when it comes to the peeling and chopping (and other general prep work), so it took me about 30-45 minutes to get to the point of simmering.
simmer the soup for about an hour (or until the potatoes are tender). pour in the evaporated milk. important note: shake the can well! if you don't, the solids will settle and leave a sludge in the bottom of the can. yes, i found this out the hard way...but fortunately, that lesson was not learned today. at the same time, add the margarine and pepper. stir until warm (but do not let the mixture boil). serve and enjoy!
verdict:
i think i may have been on the verge of adding too much cayenne. it wasn't quite overpoweringly spicy, but my bowl of soup did clear my sinuses. if i decide to keep the cayenne next time, maybe i'll stick with only the two shakes. also, since i avoided using baking potatoes this time, the cubes of potato did not fall completely to mush. i am well pleased.
Wednesday, March 6, 2013
all around the world
perhaps unsurprisingly, the majority of my blog views come from the united states. after all, i live here, and my family and most of my friends live here, too. but i do have friends in foreign countries, so it's kind of neat to see that my blog audience extends to both germany and the united kingdom.
today, however, i was looking at my blog statistics, and i was intrigued to see a view from someone apparently in kazakhstan! i have absolutely no idea who i know in kazakhstan, and i didn't realize this was nifty enough to show up on search engine results. at least not yet, anyway.
if you're viewing my posts from outside the united states, please leave a comment! i'd love to hear how you discovered my blog. for that matter, i'd also be interested in hearing about recipes that i ought to try out.
today, however, i was looking at my blog statistics, and i was intrigued to see a view from someone apparently in kazakhstan! i have absolutely no idea who i know in kazakhstan, and i didn't realize this was nifty enough to show up on search engine results. at least not yet, anyway.
if you're viewing my posts from outside the united states, please leave a comment! i'd love to hear how you discovered my blog. for that matter, i'd also be interested in hearing about recipes that i ought to try out.
Sunday, March 3, 2013
egg-cellent
so this weekend, i was cleaning an old cast iron pan that my mother gave me, and it made me think that i should find more uses for cast iron cookware. after poking around the internet, i decided that some sort of fritatta recipe looked interesting. if i hadn't been feeling distinctly lazy, i would have gone to the grocery store last night to pick up some sort of vegetables to include in my breakfast recipe. as it was, i ended up sticking to a basic bacon and cheese filling. still, i think i ended up with a worthwhile eggs-periment.
ingredients:
- 4 eggs
- 1/2 cup milk
- shredded cheddar cheese
- bacon pieces
- texas pete
- seasonings (salt, garlic powder, hot pepper, paprika, oregano)
preparation:
beat the eggs in a small bowl. add the milk and about 4-5 shakes of texas pete. add a dash of salt, some garlic powder, ground hot pepper, paprika (for color), and oregano. add bacon and cheese, and stir until well mixed.
pour mixture into a small pan. as you can see, i used what is approximately a 5 inch cast iron pan. i did coat the bottom of the pan with some oil first. bake at 350°F for 25 minutes (or until the egg is fully set). let cool for a few minutes before removing from the pan.
verdict:
i am relatively pleased with this. i wasn't sure how it would turn out because i found a variety of recipes online (various baking times and temperatures), so i chose the temperature most frequently used. this was apparently a smart choice because the end result was fluffy and well-seasoned. however, i did learn a few things from the experience:
ingredients:
- 4 eggs
- 1/2 cup milk
- shredded cheddar cheese
- bacon pieces
- texas pete
- seasonings (salt, garlic powder, hot pepper, paprika, oregano)
preparation:
beat the eggs in a small bowl. add the milk and about 4-5 shakes of texas pete. add a dash of salt, some garlic powder, ground hot pepper, paprika (for color), and oregano. add bacon and cheese, and stir until well mixed.
pour mixture into a small pan. as you can see, i used what is approximately a 5 inch cast iron pan. i did coat the bottom of the pan with some oil first. bake at 350°F for 25 minutes (or until the egg is fully set). let cool for a few minutes before removing from the pan.
verdict:
i am relatively pleased with this. i wasn't sure how it would turn out because i found a variety of recipes online (various baking times and temperatures), so i chose the temperature most frequently used. this was apparently a smart choice because the end result was fluffy and well-seasoned. however, i did learn a few things from the experience:
- the smell of oregano while baking was heavenly.
- more filling ingredients would be better. don't skimp on the bacon, and i think that broccoli or spinach or other vegetables would be lovely.
- even though this particular cast iron pan seems to have a very nice layer of seasoning on it (almost glassy surface), the eggs stuck to it. very annoying to clean afterwards (coarse salt works wonders for that, though). next time, i think i'll use a glass pie pan to make this sort of dish.
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