Monthly Archives: January 2010

Aprons, Travel, and Hope

Posted by Heather in Kitchen News and tagged with ,

Here at The Cooks Next Door we are very excited about an opportunity Alaina has to travel back to Kazakhstan this April. Alaina’s two oldest children were born in Kazakhstan and so she and her husband have a very special place in their heart for this country.

Alaina will be travelling with an organization called Two Hearts for Hope – a non-profit dedicated to supporting the needs of orphans in Kazakhstan. While in Kazakhstan the team will be building a playground for the benefit of some of these children as well as spending time showing love to the orphans.

We’re hoping Alaina will be able to keep us updated on the team’s progress while they are away (and maybe even throw in a word or two about what she’s eating).

So, in order to help with this effort, we’re hosting an Etsy sale in Alaina’s benefit through the end of February. All sales (100%) will go directly toward her trip. There are plenty of cute aprons, a few tea cozies and lots of beautiful felted flowers to choose from. So hop over and have a look!

Weekend Fare: Smoothies

Posted by Alaina in Weekend Fare and tagged with , , , , , ,

Smoothies are perfect for the weekends or any day of the week. They often feature yogurt and/or milk but there are dairy-free recipes as well. You can boost their nutrients by adding protein powder, ground flax seed, or whatever other additives you prefer. Here are two that our family enjoy.

PINA COLADA SMOOTHIE
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1 c. vanilla yogurt
2 Tb. shredded coconut
8-10 oz. crushed pineapple w/juice
1/2 banana
1/2 c. milk
1/4 tsp. vanilla extract
8 ice cubes

Put all ingredients in the blender and blend until smooth. The coconut will still have some texture, so if you don’t prefer that, you can make a pineapple-banana smoothie and omit the coconut or substitute coconut milk for the milk and shredded coconut! Serves 3-4.

STRAWBERRY BANANA SMOOTHIE 
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1 c. vanilla yogurt
1 1/2 c. frozen strawberries
1/2 banana
1/2 c. fruit juice (I used a berry blend)

Combine all ingredients in the blender and blend until smooth. Serves 2-3.

Simple Suppers: Pasta

Posted by Alaina in Simple Suppers and tagged with , , ,

In the interest of dairy this week, I’m offering two recipes for pasta that use various dairy products. I hope you enjoy!

My kids LOVE macaroni and cheese. They request it for birthdays and would probably eat it every day if I would let them. This easy macaroni and cheese is done entirely on the stove. It’s makes a great side dish, a simple supper, or a quick lunch. I will say that while it’s not my very favorite macaroni and cheese (I’ll post that recipe one of these days, I promise!), it was very creamy, decadent, and good. The boys gave it a thumbs up!   

MACARONI & CHEESE
(adapted from Alton Brown)
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1/2 lb. elbow macaroni
4 Tb. butter
2 eggs
6 oz. evaporated milk
3 dashes hot sauce
1 tsp. kosher salt
Fresh black pepper 
1/2 tsp. dry mustard
10 oz. cheese, shredded (I used co-jack and monterey jack b/c that’s what I had) 

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.

Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat, continue to stir for 3 minutes or until creamy (I did it the full 3 minutes since it had the eggs in it).

The first time I ever tried pasta carbonara was actually in Kazakhstan. It was very tasty but I have never tried making it. I was pleased at how easy and delicious this recipe is!

PASTA CARBONARA
(adapted from  Tyler Florence)
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1 lb. dry spaghetti
2 Tb. extra-virgin olive oil
4 oz. bacon, sliced into small strips
4 garlic cloves, minced
2 lg. eggs
1 c. freshly grated Parmesan Cheese, plus more for serving
Freshly ground black pepper
1 handful fresh flat-leaf parsley, chopped (I clearly had less – my plant isn’t doing too well these days)

Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.

Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until al dente. Drain the pasta well, reserving 1 cup of the starchy cooking water to use in the sauce.

Meanwhile, heat the olive oil in a deep skillet over medium heat. Add the bacon and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.

Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.

Off The Shelf: Milk

Posted by Heather in Off the Shelf and tagged with , , ,

In keeping with our dairy theme this week, I have a wonderful book on milk to suggest to you.

Milk: The Surprising Story of Milk Through the Ages with 120 Adventurous Recipes that Explore the Riches of Our First Food by Anne Mendelson is an enjoyable and educational read about one of the most basic building blocks of our modern, western diet.

Mendelson begins the book with a short history of how and when animals began to be milked for human consumption, culminating in a chapter on “modern milk” and how we have arrived at the milk we buy at the average grocery store today.

Included in the first part of the book are some helpful exercises to perform with milk to begin to get a handle on what Mendelson calls “milk chemistry.” She explains how milk is an aqueous (water-based) solution, a suspension, and also an emulsion. She discusses pasteurization, homogenization, and fermentation.

Once the history and chemistry of milk is on the table, Mendelson turns to recipes, conveniently categorized under Fresh Milk and Cream, Yogurt, Cultured Milk and Cream, Butter and True Buttermilk, and Fresh Cheeses. Each recipe chapter begins with a discussion and definition of each of these “milk products.” The recipes that follow also contain detailed introductions and histories, adding to your knowledge of this food with every paragraph.

I would highly recommend this book for any who are interested in doing more with milk (yogurt, cheese, etc.) or for those who are curious about something that may make up a large part of their diet. The suggested recipes will open your eyes to the wide variety of possibilities contained in milk, many of which are little known in the United States.

I decided to try a simple Panna Cotta for our Sunday dessert. I was surprised at how easy it was to mix up and how delightful a dessert it made with its silky texture and hint of lemon. It’s definitely something I will be making again.

PANNA COTTA
(from Milk)
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1 envelope (2 1/4 tsp.) unflavored granulated gelatin
1 cup milk
2 cups heavy cream (or half heavy, half light cream)
1/2 cup sugar (3/4 cup if you like it sweet)
pinch of salt
1/2 tsp. finely grated lemon zest (optional)
1 to 2 tsp. freshly squeezed lemon juice (optional) — I skipped this

Put the gelatin in a small saucepan with the milk and cream. Add the sugar, salt, and optional lemon zest and juice; heat gently, stirring to dissolve the gelatin and sugar thoroughly. If using ultrapasteurized cream, do not quite let it boil. Otherwise, bring just to a boil and remove from the heat. (Make sure the gelatin is dissolved; if necessary, reheat briefly.) If you wish, pour through a fine-mesh strainer to remove the shreds of lemon zest. Let the mixture cool slightly.

Have ready six lightly oiled 6-ounce or 4-ounce heatproof glass custard cups. Pour in the mixture and refrigerate until set, 3 to 4 hours. (If keeping longer, cover with plastic wrap; it’s best eaten within a day.) Unmold by briefly dipping the bottom of each cup in hot water, then inverting onto a serving plate. Serve with lightly sweetened fresh fruit or a pureed fruit sauce like raspberry coulis.

(Note: I thawed about two cups of raspberries and added a few spoons of sugar before spooning this impromptu sauce over the unmolded panna cotta.)

Serves 6.

Preservation 101: Making Yogurt

Posted by Heather in Preservation 101 and tagged with , ,

With the proper equipment and the right instructions, homemade yogurt can be quick and easy to make, not to mention extremely cheap. The process below takes me about 40 minutes to make 1 gallon of yogurt (not including the incubation time) and costs me around $2. If you can come by some unhomogenized milk, or even raw milk, you will be surprised at how much better your yogurt will taste!

HOMEMADE YOGURT
(The Cooks Next Door)
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Step One: Gather your equipment
You will need a large stock pot, a candy thermometer, 1 gallon of milk (or however much you want to make into yogurt), 1/2 cup yogurt to act as a starter, glass jars, a cooler (or other method of incubation), empty gallon jug for warm water.

Step Two: Heat the milk
Pour the milk into the stock pot and turn onto high. The goal is to get the milk somewhere between 180F and 210F. You DO NOT want the milk to boil. I usually take my milk to 180F.

Step Three: Cool the milk
Remove the milk from the stove and place in a sink filled with cold water and ice. (I prepare the sink while the milk is heating). Your goal is to cool the milk quickly to somewhere between 110F and 120F. Do not stop before 120F.

Step Four: Add the starter
Remove the milk from the sink and whisk in the 1/4 cup yogurt to act as a starter. I often use Dannon plain yogurt.

Step Five: Incubate
Pour the milk into clean glass quart jars (or other size). Cover and place in a cooler into which you have placed a gallon or two of warm water (temperature should be about 120F). You want the yogurt to incubate at around 110F for 4-6 hours. Leave the yogurt unbothered until its time is up (shaking about will not help the yogurt set). I often make yogurt at some point in the afternoon and leave it to incubate until I go to bed (this means 4-8 hours). Longer incubation is fine, but you will get a sharper taste if you leave it longer than 6-8 hours. I prepare my heated water and cooler while the milk is heating.

Step Six: Refrigerate
Remove your yogurt from the cooler and place in the refrigerator. You will notice that it is firm now and will become even more firm once cooled in the refrigerator. For thick, delicious, Greek-style yogurt you can drain the yogurt in cheesecloth for about 2-3 hours.

Step Seven: Enjoy!
My kids love to eat our yogurt with a spoonful of jam mixed in. I like maple syrup drizzled over and my husband always prefers his plain. I keep my yogurt for 1-2 weeks in the fridge.

Market Fresh: Eggs

Posted by Alaina in Market Fresh and tagged with , , , , ,

We could really spend weeks on this topic, but this week, we will be featuring dairy products: milk, cheese, yogurt, and eggs.

Fresh eggs are one of my absolute favorite things to get at the farmer’s market. They are delicious and just by the color of the yolk, you can see how nutrient-rich they are. Knowing the grower’s and knowing how the chickens are raised ensures a wonderful quality of eggs.

Egg Salad is a great way use eggs. It’s easy and makes a beautiful sandwich!

EGG SALAD
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6 hard-boiled eggs
1 Tb. onion, finely minced
2 Tb. dill relish
2 Tb. Mayonnaise
1 tsp. pickle juice (just get some from the relish jar)
1 tsp. mustard
1/2 tsp. sugar
dash cayenne pepper
salt & pepper to taste

Dice the egg. Add onion and they rest of the ingredients. Adjust seasoning to taste. Serve on a bed of lettuce or as a sandwich filling (butter bread and add lettuce if desired).

This egg dish is great for a quick meal any time of the day! You can use whatever vegetables and ingredients you have on hand – be creative!


OVEN OMELET
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1/2 lb. sausage
2 Tb. butter
1 1/2 c. shredded potato (I used frozen shredded hashbrowns)
1 bell pepper (I used orange which was so good & sweet)
4 green onions, chopped
1 1/2 c. shredded cheese
8 lg. eggs
1 c. milk
1 tsp. salt
1/2 tsp. black pepper

Preheat oven to 400 degrees.

In a 10-12 inch oven-safe skillet (cast iron or any other oven safe skillet) over med.-high heat, brown sausage and drain. Saute sausage, potatoes, pepper,  and onion in 2 Tb. butter until tender. Meanwhile, whisk eggs, milk, salt, & pepper in a separate bowl. Turn off heat. Spread vegetable & meat mixture evenly over the bottom of the skillet. Sprinkle half of the cheese over it. Pour eggs  mixture evenly over the skillet. Sprinkle remaining cheese on top.

Transfer skillet to oven and bake for 15-20 minutes or until completely set. Cut in wedges and serve hot. Makes 4-5 servings.

Cupcakes, Coffee, and the Butcher

Posted by Heather in Restaurant Review and tagged with , , ,

Yesterday my sister took me on a whirlwind tour of a few foodie places in town (Indianapolis). Our first stop will have to remain anonymous until the 6th of February, and you won’t want to miss it!

Passing Fresh Market on the way to our next destination we couldn’t resist stopping and going in for a peek. I’ve never been before. It definitely lived up to its reputation — such a lovely, pleasant supermarket experience filled with beautiful and exotic food. The fact that mangoes were on sale for 50 cents each means I actually bought something!!! :)

Our next stop was The Flying Cupcake at 5617 N. Illinois Street. I think I was most enamored with the adorable way the shop had been decorated — shabby chic with plenty of pink. I left the choosing to my sister and she picked a Salted Chocolate Caramel cupcake. Although seating was available, we opted to go down the street to Starbucks so we could enjoy coffee with our treat.

I think we all agreed that the cupcake was not something one eats and says “wow.” Rather, it was more like down-to-earth comfort food. We decided it was the perfect little shop to take your child or grandchild to after school, instead of a place you seek out for gourmet delicacies.

To my surprise, I discovered a butcher just down the street from the cupcake shop! Butchers are rare these days, so I had to go in and take a peak. L. E. Kincaid & Sons is located at 5605 N. Illinois Street.

Inside you will find a bright and busy shop with friendly staff who are willing to help you find just the right cut of meat for what you need. I saw signs for quail, and viewed all sorts of lamb, beef, chicken, pork, and even venison in their meat cabinets. They also had a large stock of local, free-range eggs. I felt instantly transported back to small-town Scotland.

And thus our outing came to an end and we headed back home where Black Bean Soup awaited us in the crockpot. And now I’m spending much of the day in the kitchen, cooking up some delicious dishes which shall appear here shortly!

Weekend Fare: Oven Stew

Posted by Alaina in Weekend Fare and tagged with , , , , , , ,

My mom often made this oven stew when we were growing up and we loved it! It can be slow-cooked in the oven or layered into a crockpot. It’s great for putting in the oven on Sunday morning before church and coming home to a wonderful and fragrant meal. You can make it stretch your meat or make the meat a star – whatever you prefer. I like it paired with salad and fresh bread. It’s perfect for weekend company and any extra makes delicious leftovers. This stew is one of my favorite comfort foods.

OVEN STEW
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8 potatoes, medium diced
10-12 carrots, peeled and sliced
1 lg. onion, sliced
1 can green beans (drain juice & save)
2 stalks celery, diced (opt.)
1-3 lbs. stew beef
1 8oz. can tomato sauce
2 Tb. cornstarch
Salt & Pepper

Layer in lg. casserole: meat, potatoes, carrots, onions, beans, and celery. Combine tomato sauce, reserved bean liquid, and water to make 2 c. Add 2 Tb. cornstarch and mix together. Sprinkle 1-2 tsp. salt and 1/2-1 1/2 tsp. pepper over layered stew. Pour liquids over all. Cover and bake at 250 degress for 5 hrs. May be assembled and refrigerated to bake later.

Gluten-Free Goodness: Blueberry Muffins

Posted by Heather in Gluten-Free Goodness and tagged with , , , ,

Blueberry muffins are a comfort food you do not need to go without if you are gluten-free. With this recipe you can enjoy the warm, soft goodness of fresh-baked muffins, popping with sweet-tart blueberries. If you don’t have blueberries, substitute another berry such as raspberries, black raspberries, or mulberries. I chose to use raspberries for the muffins pictured below.

GLUTEN-FREE BLUEBERRY MUFFINS
(Healthy Gluten-Free Cooking)

1 1/2 c. rice flour
1/2 c. tapioca flour (or 1/2 c. rice flour + 1 Tbsp. cornstarch)
1 tsp. baking soda
2 tsp. baking powder
1 tsp. xanthum gum (optional — I did not use this)
1/4 tsp. salt
3/4 c. sugar (less if you want)
5 Tbsp. butter, melted and cooled
1 egg, beaten
3/4 c. buttermilk (add 1 Tbsp. vinegar to 3/4 c. regular milk)
2/3 c. fresh berries (if using frozen, baking time will need to be lengthened)

Preheat oven to 350F. Mix together flours, baking soda, baking powder, xanthum gum, salt and sugar with a wire whisk. In a separate bowl, combine butter, egg, and buttermilk. Carefully mix dry ingredients into wet, being sure not to overmix. Fold in berries. Line a muffin tin with muffin cups and fill 2/3 full. Bake at 350F for 25 minutes or until done.

Makes 12.

Off The Shelf: The Sharper Your Knife, The Less You Cry

Posted by Heather in Off the Shelf and tagged with , , , , ,

Escape for a few hours into the life of a student at Le Cordon Bleu school of cooking in Paris. Imagine yourself sitting in on the morning’s demonstrations, taking careful notes so as not to miss anything. Relax in your easy chair as you read of the intense, nerve-wracking practicals that take place every afternoon following the demonstrations.

By reading The Sharper Your Knife, The Less You Cry by Kathleen Flinn, you can vicariously experience what it is like to quit your job, move to Paris, and attend the famous Le Cordon Bleu school. Flinn makes the book an easy and enjoyable read as she describes the school, the food, and life in Paris, all the time weaving in her own personal life.

Each chapter ends with an appropriate recipe for that chapter, recipes such as: Golden Onion and Roasted Tomato Quiche, Beef Braised in Red Wine, Chicken Cordon Bleu, Chicken in Wine and Thyme, and Banana and Nutella Crepes.

I chose to try the Spaghetti Bolognaise de Sharon, brought by a classmate of Flinn’s (Sharon) to a student gathering. Sharon learned the recipe while in an Italian cooking class in Israel. The results were delicious!!! I decided the leftovers would make a perfect shepherd’s pie or would be delicious served over hot biscuits.

SPAGHETTI BOLOGNAISE DE SHARON
(The Sharper Your Knife, The Less You Cry)

2 large onions, chopped (about 2 1/2 cups)
2 Tbsp. olive oil
4 cloves garlic, minced
2 pounds lean ground beef
1 bottle (750ml) dry red wine
4 Tbsp. tomato paste
1 tsp. Italian herbs

1 cup heavy cream
salt & pepper
3 Tbsp. chopped fresh parsley or basil (optional)
1 pound spaghetti, cooked and drained
Parmesan, grated

In a heavy-bottomed Dutch oven or saute pan, cook the onions in olive oil over medium heat until softened. Stir in the garlic, add the beef, and stir until the meat cooks through and separates into crumbly pieces. Add the wine and turn the heat up so that the wine bubbles continuously. Reduce by about half. Skim off any gray foam. Add the tomato paste and stir.

Cover and turn the heat down to very low, and cook for a minimum of two hours and up to four hours. Stir from time to time, scraping the bottom to ensure nothing sticks to it or burns.

Shortly before serving, stir in the cream and Italian herbs. Taste, and then add salt and pepper. Let simmer uncovered another ten minutes. Taste again, adjusting seasonings as necessary, and stir in the parsley. Serve with pasta, sprinkled with Parmesan.

Serves 6-8.