Author: micahquookie

Meal Menagerie: Starring Cauliflower

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Every few weeks, we have a grocery standoff in my house. No one is interested in heading to the store, but we are all hungry. For the most part, when we do go grocery shopping, I plan the meals and make a detailed grocery list so that I do not have to frequent the store any more than necessary. This way of shopping helps keep down on wasted food, but does not lend itself to making meals up on the fly. So when we have a meal menagerie, where we have to put together a dinner from what’s in the cupboard, it is a challenge akin to Chopped or Iron Chef except there is no time limit.

This week’s odd pairing consisted of orecchiette pasta, a head of cauliflower, a few slices of leftover bacon, Italian bread crumbs, and some herbs–nothing to outrageous. I put all the ingredients in front of me, trying to make sense of what to do. It started off simply enough. I elected to roast the cauliflower, but as I began to unwrap it, I changed my mind. I decided that I would fry up the bacon and then stir fry the cauliflower in the bacon drippings. But then I had an interesting thought. What if I took a potato peeler and shaved the cauliflower, and then braised those tender slivers in a pan with a knob of butter and some chicken stock? I decided it was worth investigating. It took a bit of work to shave the whole head, but was well worth it,  it looked like pristine albino truffles when I was done.

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The rest of the meal came together rather easily and I was more than happy with the results. The orecchiette provided a nice toothsome quality that I have not found in other pastas; chewy yet somehow creamy. The cauliflower provided a sweetness, and by braising it, a small amount of sauce to stick to the pasta. The bread crumbs stood in for grated cheese. The bacon provided some guts and smoke. But what pulled it together were the herbs. They took what otherwise may have seemed a heavy dish and brightened it up; making my first bite of tonight’s meal menagerie enchanting! And as I watched my 9-year-old eat her entire bowl of pasta containing more than two servings of veg without arguing about it, I realized this dish was pure magic!

Orecchiette with Cauliflower, Bacon, & Herbs

INGREDIENTS

  • 250 grams (8.8oz) of dried orecchiette
  • 1 head of cauliflower
  • a knob of butter
  • chicken stock to almost cover cauliflower in pan
  • 4 sliced of smoked bacon
  • sprinkling of Italian bread crumbs
  • 1 Tbsp of thyme, cut finely
  • 1 Tbsp of tarragon, cut finely
  • Salt & pepper to taste
  • 1 to 2 Tbsp of salt for pasta water

MISE EN PLACE

  1. Cook bacon in the oven at 400 degrees until fully cooked.
  2. Fill large stock pot with water.
  3. Shave cauliflower.
  4. Get out butter, chicken stock, bacon, bread crumbs, salt, and pepper.
  5. Cut herbs finely.
  6. Slice cooked bacon into thin strips.

STEP ONE
Turn pasta water to high. Once boiling, add salt and dissolve. Cook according to package directions.

STEP TWO
Heat large fry pan over medium heat. Add butter. Once melted, add cauliflower. Once fully coated with butter, add chicken stock and simmer over low heat until tender. Season with salt and pepper.

STEP THREE
Using a spider/slotted spoon, add cooked pasta to cauliflower pan. Add bacon, a sprinkling of bread crumbs, and most of the herbs. Season with salt and pepper to taste.

STEP FOUR
Serve in wide bowls, adding a bit more bread crumbs and herbs to garnish.

Makes 4 generous servings.

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Po’ Boy with a Twist

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Recently, I decided to introduce liver into my meal repertoire. And the first dish I made was a surprising success. I had decided the best way to present it for all to enjoy was to…well…disguise it. I made a medley of warm bacon, fennel, and Brussels sprouts over tagliatelle pasta with chicken liver alfredo sauce. It worked; the disguise, that is. But no one was saying that they now loved liver–they didn’t even know liver was in the sauce until I told them. It was at this point that I realized that I needed to push it a bit farther. I still had half a pound of liver to play with, so I decided it was time to hit the kitchen and find my inspiration.

As luck would have it, we had a few things in the cupboard that were screaming to be made, and from my earlier research seemed a match made in heaven. I pulled out some rocket rolls and an onion. I then turned to the fridge and pulled out some mushrooms and spinach. At this point, my vision was clear: a Liver Po’ Boy. I set about making it happen.

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But before I spring the recipe on you, I have to tell you something in the spirit of full disclosure. This was the most painful meal I have ever made! No joke. Yes, the sautéed onions were perfectly caramelized, and the mushrooms plump and savory, with vibrant and perfectly-wilted spinach in addition to the main attraction having a delicate yet crispy crust with velvety interior. But the fact is, I burned the heck out of myself making the liver, and realized that I am not an expert on shallow pan frying. So be fair-warned, use a grease guard on this one! And maybe a glove. The grease spats like it’s pop rocks on the 4th of July–from beginning to end. So, if that didn’t put you off, here is the tasty, all-be-it dangerous, recipe in all its glory…

Liver Po’ Boy

INGREDIENTS

Filling

  • 1 Tbsp olive oil
  • 170 grams (6oz) of mushrooms, sliced
  • 1 medium onion, sliced
  • 2 handfuls of spinach
  • salt & pepper to taste

Liver

  • 227 grams (8oz) of liver
  • 1/2 cup of all-purpose flour
  • 1 Tbsp of smoked paprika
  • 1/2 tsp of kosher salt
  • 1/2 tsp of freshly ground pepper

Extras

  • enough oil to shallow fry livers
  • 4 rocket rolls
  • salad greens, if desired

MISE EN PLACE

  1. Clean, remove stems, and slice mushrooms. Peel and slice onions. Grab two handfuls of pre-washed spinach. Make sure salt and pepper are within reach.
  2. Prep liver by removing sinew and odd bits, and chop into similar-sized pieces, no more than an inch in size.
  3. Measure out the flour, paprika, salt, and pepper. Mix together in medium-sized bowl.
  4. Get out a large fry pan to cook filling in, and deep fry pan to cook liver in, and slice rocket rolls. Remove excess bread so that there is enough room for mushrooms, onion, spinach, and liver.

STEP ONE
Place little liver pieces in bowl of flour dredge.

STEP TWO
Heat large fry pan over medium heat and add oil. Add mushrooms and onions. Add a pinch of salt and some pepper. Cook until soft. Add spinach, turn down to low, and cook until wilted.

STEP THREE
Gently drop dredged liver pieces into oil and fry, turning over if needed. Cook until crisp on both sides; approximately 4 minutes total. To confirm that the liver is cooked, simply take one piece out and cut into.

STEP FOUR
Assemble the po’ boys by adding filling, the liver pieces, and them more filling into each rocket roll. Place over bed of greens. Serve and enjoy!

Makes 4 generous servings.

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Aunt Jemima On My Mind

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I grew up in what may now be considered a large family. And most of us were not very culinarily (is that even a word?) adventurous. But one thing we could all agree on was Aunt Jemima’s Buckwheat Pancakes. If you have never had them; I feel sorry for you. Very, very sorry. You can’t even buy the mix now, or at least I was unable to find it in any grocery store or online. I did however find plenty of strings of content from those of us who would love to buy a box of this mix; maybe even a case.

I can remember my mom making us pancakes; me delightfully dancing around the kitchen as she cooked them, taking in the rich, earthy aroma as I spun. Eventually, my mom would shoo me into the dining room as I had become a distraction or worse, dumped something over, but I was happy to sit down knowing that the flapjacks were on their way. Interestingly enough, I do not recall having any other pancakes as child other than buckwheat pancakes. I am not sure if that is just my mind playing tricks on me or if my mom never made buttermilk pancakes. In either case, I did not feel deprived. As I sat in the dining room, impatiently awaiting those golden brown discs, I prayed that I would get first dibs. You see, unlike many breakfast cakes or crepes in which the first batch is for the dog, the first buckwheat pancakes were always my favorite. They possessed a crisp, yet tender, ring around the edge of the sphere that is reminiscent of flaky pie crust or a deep-fried turnover but with an earthiness that neither pie crust or turnovers can deliver. Sadly, each batch thereafter, did not boast that crunchy edge.

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Today, I found myself in the mood for a stack of this childhood favorite, but without the original mix, I had to fend for myself. I decided that trying to replicate Aunt Jemima’s was futile, so the next best thing was to put my own spin on this classic from my youth. My extremely smart husband had talked about adding chocolate milk to your standard pancake batter a few weeks ago. I filed that idea away for trying with buckwheat cakes as it theoretically seemed like a tasty match. As it turns out, it is in reality as well. The chocolate milk provided a hint of chocolate without overpowering the hearty flavor the buckwheat offers up.

I did learn a few things in creating this recipe. First, it needed a little more sugar than I used in the first batch. I assumed that by adding the chocolate milk, I would need little to no added sweetness. I was wrong. Second, while the taste was good, I would suggest letting the batter sit for at least fifteen minutes to a half hour after mixing until the bubbles have calmed down.

As you can see from this picture , the craters were a bit over the top using the unrested batter.

As you can see from this picture , the craters were a bit over the top using the unrested batter.

Once I let the batter rest, the cakes were less holey but still provided a thin, yet tender stack with my oh-so-sought-after edges!

Once I let the batter rest, the cakes were less holey but still provided a thin, yet tender stack with my oh-so-sought-after edges!

Auntie M’s (that’s me!) Flapjacks

INGREDIENTS

  • 140 grams buckwheat flour
  • 80 grams of whole wheat pastry flour
  • 16 oz chocolate milk
  • 2 eggs
  • 1 Tbsp baking powder
  • 1 Tbsp vanilla paste
  • 3 Tbsp sugar
  • Pinch of salt
  • Butter for oiling griddle

MISE EN PLACE

  1. Measure out all ingredients.
  2. Get out accouterments such as syrup, yogurt, fruit, etc
  3. Preheat griddle to 325 degrees.

STEP ONE
Whisk all ingredients together. Set aside for 15 to 30 minutes.

STEP TWO
Melt butter on griddle. Using a large ice cream scoop, pour batter onto griddle and cook until you can see bubbles throughout top of batter. Flip and cook on other side until done.

STEP THREE
Wipe down griddle and melt more butter (in hopes of getting the crispy edge again). Repeat step two until all batter is used.

STEP FOUR
Bring pancakes, accouterments, and plates to table. Serve and enjoy!

Makes approximately 24 5″ pancakes.

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Food Find Friday: Crispy Onions

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Have you ever had an epiphany that left you wanting to share it with the whole planet; to shout from the highest mountain or maybe click Share with the World on Facebook (if that option existed)?

I have; in the form of an edible epiphany…crispy fried onions. Originally, I bought them for an Indian dish that I was making. The recipe called for these golden, crunchy toppings and said it was the only way to get an authentic depth of flavor in this Korma sauce. I had already tried several recipes in this particular book and was happy with the results, so I trusted that I needed to get these crispy onions if I wanted the recipe to turn out right.

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Image from Amazon.com

I do not have an Asian store here on the island, so I had to purchase online. When the box arrived, as I started to open it, a sweet and savory scent tickled at my nose. By the time the box was completely open, the aroma was taunting me to open the contents inside. I submitted–and sliced open the top of the plastic bag holding in the crispy tid bits of caramelized onion. I rushed over to the utensil drawer, grabbed a teaspoon, and experienced my first bite. It sort of hit me, the taste that is. It was strong, and meaty. There was a slight brininess that I was not expecting but still sweetly pleasing. I took another bite, and with that my head started spinning with all the ways that these little brown bits could be enjoyed–way beyond adding to my Indian sauce.

These fried onions could be put sprinkled over a salad, added to a sandwich, showered over rice, married with veg on a pizza, included in a stew or sauce, crushed for a breading on fish, artfully dropped atop soup, and my personal favorite, scooped up on a spoon and eaten straight.

If you have an Asian market near you, I highly recommend trying this tasty and versatile version of the onion. If you cannot find them, feel free to use this, or any other link on this page, to purchase through Amazon.com. And yes, I will get a few cents for your purchase, but that has no bearing on why I am sharing this product with you…I promise. I would be just as happy with you buying these golden fried onions in your neck of the woods, and supporting your local purveyor of global food.

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PB & GF?

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In honor of my little peanut who just turned nine, I thought it only appropriate to share one of her favorite cookies of all time; classic peanut butter cookies. These old-fashioned chewy treats have been a staple in our house for years, but the recipe is by no means traditional. Our grandbaby also happened to spend the first six and a half years of her life on a gluten-free/dairy-free diet. During that time, I invested many hours in the kitchen reworking many of my recipes so that we could all eat the same food when she came for dinner, was visiting at brunch, or eating an after school snack. And this little nut also likes to bake, and cook, and eat. Between my desire to share the experience of making food and her desire to help, and ultimately eat, along with her dietary restrictions–we challenged each other. The results were so good that we still use many of the GF/DF recipes today; and she is no longer on the restricted diet!

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It turns out that many of the recipes I reworked are also pretty good for someone on a diabetic diet, or anyone watching their carb intake, as my preferred source of flour replacement is a combination of almond flour and coconut flour. Together, these flours offer a very low glycemic load and are pretty high in dietary fiber. I am not saying there is no sugar to be had, but the load ends up being much lower without the all-purpose flour. The recipe below makes 30 cookies that are 182 calories each with an estimated glycemic load of only 8. Pretty good for a moist, buttery Thai-inspired nibble! That reminds me, the thing that makes these biscuits alluring is an East-meets-West influence. The use of coconut oil ended up being pure genius–if you like a good Asian peanut sauce. The aroma in the kitchen while these babies are cooking is nothing less than intoxicating.

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Thai Peanut Butter Cookies

INGREDIENTS

Wet Ingredients

  • 200 grams of coconut oil
  • 200 grams of baker’s sugar
  • 200 grams of brown sugar
  • 1 Tbsp vanilla
  • 2 eggs
  • 200 grams peanut butter

Dry Ingredients

  • 100 grams of almond flour
  • 100 grams of coconut flour
  • 1 tsp baking soda

MISE EN PLACE

  1. Measure out ingredients.
  2. Sift together flour, baking soda, and salt in bowl.

STEP ONE
Preheat oven to 350 degrees. Cream fat, sugar, vanilla, and eggs together. Beat until smooth. Add peanut butter and beat again until smooth. Add dry ingredients and mix until combined.

STEP TWO
Using a cookie scoop for uniform-sized cookies, place balls on ungreased cookie sheets and bake for 10-15 minutes or until desired doneness.

COOK’S NOTES:
This recipe was altered to be gluten and dairy free from a classic peanut butter cookie recipe written on lined notebook paper with years of peanut butter marks and vanilla extract stains that give away its age. I do not know where it came from, but I salute the original creator…whoever you are =)

The Offal Truth

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A couple of weeks ago, I was meandering through the aisles at the grocery store, when I passed by some packaged items in the the poultry section that caught my eye; chicken livers. Their brilliant hue of burgundy flesh was hard not to notice. As I investigated further, I was surprised at how reasonable the price was; less than $3 per pound. I had to know more. I went home and started looking online at how to prepare chicken livers, their nutritional value, and why they are not more popular.

There are a few downsides to liver that I will get out of the way upfront. One: chicken liver is high in cholesterol so I would not recommend eating it daily, but as part of a well-rounded diet, they are near perfect. It is hard to find such a nutrient-packed offering of protein–7 grams per ounce–with so little fat and 75% of the vitamin A, almost 20% of the iron, and 0% carbohydrates; all wrapped up in only 47 calories. And this is in addition to providing 33% of the riboflavin, 15% of the niacin, 40% of the folate, 79% of the vitamin B12, and 33% of the selenium needed daily. And the cost for that same ounce is less than twenty cents. Talk about turning a frown upside down 🙂

The second issue has more to do with the prepping of the livers. Prepping chicken livers–or any livers for that matter–is not for the faint of heart. Removing the sinew and other offending bits can be a bit daunting for squeamish individuals (such as myself). I am not going to sugar coat it, it’s gross. And I don’t see it getting easier with practice. But the good news is that it doesn’t take much time at all. Before you know it, you will be done touching parts unknown and ready to start cooking.

The last issue with liver is–for many–it is an acquired taste, and texture. While I really would like to introduce this food into my meal plan every so often, I realize that not everyone is going to get on board the liver train. It was a challenge, but I realized that I needed to introduce liver in a more subtle way that removed some of the taste and textural issues from the equation. After coming up with several bad ideas, I eventually came upon one that I thought might work. It took advantage of the liver’s richness while removing its pastiness. It also mellowed its overall earthiness just enough to be pleasing to a teenager without dumbing down the essence of what makes liver appealing in the first place. The dish I came up with was a medley of warm bacon, fennel, and Brussels sprouts over tagliatelle pasta with chicken liver alfredo sauce.

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Each component played a part in the tasty outcome of this dish. The sweet, yet crunchy fennel paired well with the bitter shaved sprouts. The bits of bacon added a smokiness that seemed to bring out the best in the liver. When the meal was ready, I had a 17-year-old and a 19-year old try the dish without mentioning what type of sauce was so lovingly coating the noodles they were wolfing down–and they both loved it. Based on that alone, I consider this meal a rousing success!

Pasta with Chicken Liver Alfredo Sauce

INGREDIENTS

  • Enough milk to cover chicken livers
  • 227 grams (8oz) of chicken livers
  • Oil to coat fry pan, and as needed
  • 1 onion, minced
  • 2 garlic cloves, minced
  • 1 Tbsp thyme, minced
  • 1 Tbsp tarragon, minced
  • 2 Tbsp cream sherry
  • 4 Tbsp butter
  • Salt & pepper to taste
  • 250 grams (8.8oz) of dried tagliatelle pasta
  • 1 to 2 Tbsp sea salt (for pasta water)
  • 114 grams (4oz) of double-smoked bacon, diced
  • 1 fennel bulb, sliced thinly
  • 227 grams (8oz) of Brussels sprouts, peeled and almost shaved
  • 1 1/2 tsp of tarragon, minced
  • 57 grams (2oz) of panko

MISE EN PLACE

  1. Soak livers in milk for approximately 30 minutes.
  2. While livers are soaking, mince onion, garlic, thyme, and tarragon. Measure out sherry and butter.
  3. Fill stock pot with 4 to 5 quarts of water.
  4. Make sure oil, salt and pepper are within reach.
  5. Cut up bacon.
  6. Cut fennel bulb in half, rotate onto flat side, cut again so that you end up with four pieces of a pie, and slice thinly.
  7. Peel sprouts, cut in half, and slice (almost shaving) or use a mandolin.
  8. Mince additional tarragon and mix with panko and a pinch of salt and pepper.

STEP ONE
Drain liquid and pat the liver dry. Clean by removing stringiness, sinew, off colored bits, etc. Once done, cut pieces into similar sizes.

STEP TWO
Heat a large fry pan over medium heat. Add oil to coat pan. Add onion and a pinch of salt and pepper. Cook for approximately 5 minutes until soft, translucent, and starting to turn golden. Add liver and cook until starting to brown.

STEP THREE
Turn on stockpot burner to start heating the pasta water. When water is at a rolling boil, add salt, and pasta. Stir occasionally. Cook to package specs.

STEP FOUR
Add garlic to large fry pan with onions and livers and cook until fragrant. Add herbs and cook for a minute or so. Add sherry and cook until almost evaporated. Transfer to food processor and blitz until smooth. Set aside.

STEP FIVE
Using the same large fry pan, cook bacon bits over medium to medium-high until brown and crisped. Using a slotted spoon, remove bacon  and set aside. Add fennel and cook until soft. Add Brussels sprouts. Cook until soft. Add salt and pepper to taste. Set veg aside.

STEP SIX
When pasta is within a minute or so of being done, scrape contents of food processor into large fry pan. Warm if necessary. Using  thongs or teethed spoon, add pasta from stock pot. Stir. Add pasta water as necessary to loosen sauce (approximately one ladle). Add 1/2 the cooked veg and 3/4 of the bacon to the fry pan as well. Stir to combine.

STEP SEVEN
Portion pasta dish in 4 large or 6 medium portions. Sprinkle with 1/4 more veg (leaving the rest for another recipe that I will be highlighting later in the week), panko/tarragon mixture, and remaining bacon bits. Serve, and enjoy!

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I would love to hear of any creative ways that you have made chicken livers, other livers, or offal, in general. I still have a half of a pound of livers to use…

UPDATE: To find out what I did with the other half pound of livers, click here!

Friday Food Find: Matcha Matcha!

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There are lots of things that you can use matcha in–lattes, smoothies, Popsicles, salads, soups, curries, and of course, tea. In my mind it is similar to ground flax; in that you can add it to a lot of your current recipes for an added nutritional boost.

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But sometimes, matcha is also good in something a little more decadent and it has nothing to do with its nutritional benefits. That’s where today’s recipe begins…Matcha Drops.

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Recently, I decided that I was going to send my daughter, who is going to college in Portland, a package each month that was inspired by something in Food & Wine magazine. It would include some product that was touted, something made with that product, and of course the magazine. Having finished reading February’s issue and receiving my matcha in the mail via Amazon, it was time to make my inspired treat so I could package it all up and send to her. I chose matcha for several reasons, but the most important one being that my daughter likes green tea. And I chose cookies as they ship well and it seemed like a fun first package–hopefully making her excited for next month’s!

Matcha Drops
Inspired by Matcha Tea Cake Cookies in February 2015 Food & Wine Magazine

INGREDIENTS

Dry Ingredients

  • 284 grams of flour
  • 2 tsp of baking powder
  • 1/2 tsp of sea salt
  • 1/4 tsp of freshly ground cardamom

Wet Ingredients

  • 150 grams of baker’s sugar
  • 75 grams of coconut oil
  • 75 grams of olive oil
  • 2 large eggs
  • 1/2 tsp of vanilla extract
  • 1/4 tsp of almond extract

Addition to Wet Ingredients

  • 12 grams of matcha
  • 2 Tbsp of water

Extras

  • powdered sugar for dusting

MISE EN PLACE

  1. Measure out all ingredients
  2. Line two cookie sheets with parchment paper

STEP ONE
Wisk the dry ingredients in a medium mixing bowl. Combine wet ingredients in another medium mixing bowl. Stir matcha and water together to create a paste. You might notice a pungent grassy aroma from the matcha. Don’t worry, it mellows upon baking. Add to wet ingredients. Then combine wet and dry bowls of ingredients until just combined.

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STEP TWO
Using a small ice cream style scoop, spoon dough onto cookie sheets with 2″ in between. Refrigerate for approximately 30 minutes. Depending on the scoop size, you may have to do this in batches. I ended up with 36 cookies, so I made three sheets. This is also a good time to preheat your oven to 350 degrees.

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STEP THREE
Bake cookies for approximately 12 minutes or when the bottoms are slightly golden. Let cool on sheet for a few minutes and then transfer to cooling racks. Dust, dip, or decorate as you see fit.

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In the end, I dusted some, dipped some, and decorated a few. As for the taste…quite unexpected. I had tried the dough, as I always do, and was left with an herbal, yet dusty, aftertaste. It was not unpleasant, just different. But once cooked, the earthiness had all but gone away and what was left was a bright, sweet, grassiness that was rather addicting. Each drop was tender and moist, but not fragile.

I have high hopes for these little cakes’ ability to travel, so once cooled, they will be packaged and sent off to Portland. But until they are sealed up, I have no doubt that I will be nibbling on them. I’m hooked!

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Pound for Pound

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Today is National Pound Cake Day which was enough to get me out of bed and into the kitchen in a matter of seconds. After all, pound cake is where I got my start in baking.  This teatime staple (in my house) provides everything you could want in a sweet treat; it’s tender yet dense, moist with a slight crumb, and rich but not cloyingly so.

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I have baked my fair share of pound cakes throughout the years, but I have never really made the original. You know, the one with one pound of butter, one pound of sugar, one pound of eggs, and one pound of flour. So, no time like the present. My task today was obvious: bake a traditional pound cake as well as a slightly updated version that even included a bit of baking powder and compare them. The recipes were not all that different, as you can see…

Original Recipe

  • 454 grams of butter
  • 454 grams of sugar
  • 454 grams of eggs
  • 1 tablespoon of vanilla
  • 454 grams of cake flour

Updated Recipe

  • 454 grams of butter
  • 454 grams of sugar
  • 454 grams of eggs
  • 1 tablespoon of vanilla
  • 1 tablespoon of cream sherry
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of baking powder
  • 454 grams of cake flour
  • 50 grams of almond flour
  • 25 grams of coconut flour

If using measuring cups and such, you would use four sticks of butter, about two cups of sugar, about four cups of flour, and eight eggs. But using weight provides a more precise version and hopefully more consistent results. I measured everything in grams, as I just prefer that unit of measurement for baking, but you could use ounces as well by simply converting.

In both recipes, I preheated the oven to 350 degrees and lined four loaf pans. At the same time, I got out all my ingredients as everything needed to be at room temperature. I set up my mise en place and then just waited. Once the butter and eggs were at room temp, I began by creaming the butter and white sugar together in a stand mixer on a relatively high setting. (I used baker’s sugar, but this is not required.) I creamed the mixture until almost white in order to get as much air in as possible. I then added the eggs, one at a time, incorporating and then scraping down the bowl between additions. Once all the eggs were added, I scraped down the bowl again and added the vanilla. It is at this point that the recipes diverge.

In the updated version, I then added the cream sherry and salt and continued mixing. Once incorporated, I then added the baking powder, and cake flour, almond, and coconut flour in three parts mixing on stir/low on the stand mixer until combined. I then poured the mixture into two loaf pans and began baking. In the original recipe, I simply folded in the cake flour by hand, poured into two loaf pans, and began baking.

I tasted each batter, and yes I knew that there was raw egg in it, but I was willing to take that risk in the name of science. The original recipe batter smelled and tasted like Christmas cutout cookies. Pretty darn good in my book. The updated version was more subdued and did not have the in-your-face butter bomb of the original. At that point, I decided to start keeping score and the original was currently in 1st place.

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The original loaf took about 65 minutes to bake, while the updated version took approximately 75 minutes. As you can see right out of the oven, there is a distinct difference in height. No big surprise. Actually it was more surprising that the original got as much height as it did! In addition, the updated version has a beautiful fracture and crispy top that dares you to crack it like a thin layer of ice on the first freezing day of winter. I decided it was best to start writing this post so I would not be tempted. Current score: one to one.

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Some time passed, 30 minutes to be exact (not that I was counting or anything). It was time to cut into each and see what the crumb looks like. I glided the serrated knife through each. The original recipe offered up some resistance; with the other slicing like butter. As I peeked in, the original was dense, really dense. The updated version, proved to have more texture and a lighter feel. I am not sure whether that is my mind playing tricks on me or not though. Looking back on it, it would have been interesting to weigh each. The updated version had taken the lead.

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I tried a slice from each recipe; plain, with butter, and with lemon curd. I took two bites of each for a total of twelve bites. Let’s start with plain. I actually liked the flavor and crunchy shell of the original pound cake; but it was dense. The updated version was good, but lacked as much of a buttery presence. I then tried each slice with a bit of butter; which now seems insane given the amount already in the loaves. The updated version actually tasted on par with the original in this taste test, with the texture of the updated version better across the board. And lastly, I tried each with lemon curd. I have to be honest, both tasted like a hot summer day after running through the sprinklers sipping on lemonade feeling a warm gentle breeze dance across your arms after this one (to be overly verbose). I really could not decide. They were both amazing with the curd.

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So at this point, I think the updated was ahead in terms of points, but I tossed the points out and chose the original. And here’s why; the original recipe was pound cake–through and through. Yes it was heavy, but what else would you expect? It’s right there in in the title: Pound Cake. The original was also rich without being over the top. It’s funny though, I feel pretty stuffed after my two pieces in total now, but when I was a child, I was able to eat a whole loaf over the course of a day. My younger self would be so ashamed of my current shortcomings. And lastly, I thought the updated version was going to have the delightful crisp top layer I so fondly remember, but it turned out that the original recipe had that sought after edge on all sides. That sealed the deal for me.

This evening I plan to have my family try these pound cakes in a blind taste test and will update this post after the results. If you are interested in their thoughts, stop back. If you are interested in a few key shots of yesterday’s National Pancake Day breakfast, head over to my Twitter page.

UPDATE: Well, the blind taste test was interesting. My husband liked the original pound cake recipe across the board; plain, with butter, and a smear of curd. He liked the taste, texture, and outer crunch. On the other hand, my daughter chose the updated recipe in every category. To be fair, at first she thought she was taste testing bread, not cake, so she was looking for something more bread like, but the texture/density of the original was not her favorite. In addition, she thought the original was too sweet. She is not the biggest sweet eater, so this made sense.

What does this mean? I think it means that much like people, there is a recipe out there for everyone. If you find a beginning such as this one that dates back to the early 1700s, think about how you might be able to interpret it to your liking. If it doesn’t work, try again. The worst thing that will happen is that you learn something; like adding too much liquid makes a soggy mess that you have to throw away or not enough fat makes makes a dry loaf that gets used for ice cream topping instead. Either way, you are that much closer to finding your perfect pound cake (or any other recipe).

We have pounds of pound cake in the kitchen, so it will be pound cake for breakfast, lunch, and dinner if I don't find someone to take some of these loaves off my hands!

Our house is now filled with pound cake, so breakfast consisted of grilled pound cake and fruit. I wonder how I can sneak it into lunch as well?

The Good Egg

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I may not have left home with a full culinary arsenal, being the youngest of five girls, but I knew how to make a good cake, an array of cookies, a pot of steamed rice, and eggs. Scrambled eggs to be exact. Perfect scrambled eggs to be even more precise. I would actually consider myself a scrambled egg snob. I have so rarely liked scrambled eggs when dining out, I gave up ordering years ago. Once in a blue moon, I will be tempted and snatch a bite off of someone else’s plate, but am always disappointed. What seems to be such a simple task, seems to allude most short-order cooks. What gives?

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Well it turns out that there are several issues; and while many are not in the hands of the cook, one is. But I will get back to that in a bit. As strange as it may seem, I am going to show you how I create perfect scrambled eggs; and while a recipe for this morning glory may seem obvious, it really takes a deft hand and quality ingredients to get egg’cellent results.

So let’s begin…with your egg supplier. Mine happen to live in my backyard and as long as I treat them well, feed them a good diet of organic feed and veg scraps, and allow them to free range as often as possible, they supply me with fresh, creamy eggs that have beautifully orange yolks.

Our girls: Winifred, Jane Erye, Daphne, Samwise Gamgee and George.

Our girls: Winifred, Jane Erye, Daphne, Samwise Gamgee and George.

So once you have a lead on a good source for your eggs and are ready to begin, its a matter of respecting the ingredient at that point. Only allowing all that comes in contact with your eggs to be as good in quality–from the pan you use to the salt you season with.

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To start, heat your pan over low heat; this is one of the keys to creamy eggs. If you cook your eggs over high heat, the result will be rubbery eggs. So low and slow are your best bet for soft eggs, but also remember that the pan you use will also have an effect how your eggs turn out. A good-quality Teflon pan is the best bet here; hands down. If your eggs stick to the pan, you will get an off texture and/or dry flaky eggs. I take this a bit farther by having a specific pan that is only used to make eggs to ensure the non-stick finish stays intact as long as possible. Once the pan is up to temp, add your butter. Personally, I use salted butter. I know that most would say to use unsalted butter so that you can control the sodium level, but by this point in my life, I know how much salt is in there and season my eggs with salt accordingly. I recommend Kerrygold butter, but any good quality grass-fed butter will do.

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As the butter is melting, I whisk the egg whites and yolks with a fork until completely incorporated with each other and one uniform consistency. Be sure to not over-whisk either or there will be too much air in your eggs which could result in less creamy eggs. Again, both are key to the final texture. Once the butter is melted and the eggs whisked, add a pinch of stellar sea salt, stir, and pour the egg mixture into the pan. Now walk over to the sink and rinse out the bowl. By the time you get back to the pan, the eggs are probably ready for you to start stirring.

Stir the eggs with a rubber spatula, incorporating the butter while moving the egg mixture around to cook. Be sure to scrap the sides as well as the bottom of the pan. Slowly, the eggs will coagulate and firm up. If it is happening quickly, the pan is at too high of a temperature. This is normally where the cook at your local greasy spoon fails; the eggs are cooked too quickly in an effort to get the meals out quickly. But we don’t have to hurry this process, just lower your heat and lift the pan to cool it down before ruining the eggs.  When you can scrap the bottom of the pan and the mixture does not come back together quickly, it is time to start thinking about flipping the eggs.

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Once you have flipped the eggs, in sections or all at once, it is time to start breaking up the eggs into smaller parts. At this point, I also turn the heat off and allow the eggs to cook via a more gentle residual heat. I then transfer to a plate, sprinkle with a bit of finishing salt, and freshly ground pepper. And on those days when I want to change it up a bit, I garnish with fresh tarragon or thyme, or dried fine herbs.

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The result is a velvety, buttery protein-packed breakfast (or lunch) that takes less than five minutes to cook, but satisfies your hunger for hours! And if you want to, you can build on your eggs and make a hearty “scramble”. In our house that normally means looking in the fridge for some yummie leftover tid bits such as smoked turkey and broccoli, sausage and spinach, or smoked salmon and dill. The combinations are really endless.

If you have any hearty “scramble” combinations that are tried and true, please share. I would love to give it a go!

Friday Food Find: Better Butter

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Image is property of Ancient Organics www.ancientorganics.com

Image is property of Ancient Organics
http://www.ancientorganics.com

Today marks the first Friday Food Find on Quookie. I hope to share foods, gadgets, etc that I am currently excited about. At the moment, you do not have to worry about whether I am being paid to push this product or that gadget, but if in the future, if I am asked to review any, I will be sure to let you know of any conflict of interest.

And with that said, I would like to introduce you to one of my absolute favorite fats in the world: ghee. Actually, it IS my favorite now that I think about it. But not just any ghee. My personal favorite is Ancient Organics Ghee. I happen to cook my fair share of Indian food and many recipes call for using ghee, so I have tried a few brands over the years, but Ancient Organics has perfected the making of this liquid gold. From the moment you open the jar as the intoxicating caramel scent waifs towards you, you know this is the good stuff. It is rich, almost decadent.

Image is property of Ancient Organics www.ancientorganics.com

Image is property of Ancient Organics
http://www.ancientorganics.com

But what is ghee? Ghee is cooking oil that is prized for its flavor and health benefits—both nutritionally and medicinally.

  • Ghee is the essence of butter after removing all the moisture, milk solids, and impurities.
  • The lack of milk solids may make ghee an option for those with dairy issues
  • The absence of milk solids and water also make it shelf stable
  • Ghee has one of the highest flash points (485ºF) which makes it great for high-temp cooking
  • Ghee contains Omega 3 & Omega 9 essential fatty acids along with vitamins A, D, E and K.
  • Many believe ghee influences longevity, digestive health, overall energy, and more

And then there is Ancient Organics version. Ancient Organics Ghee is in a class by itself. According to their website,

“We take great care and consideration in the ingredient selection and preparation method. Our uncompromising commitment to quality combined with obsessive attention to detail allows for a unique hand-crafted ghee. Many of the strict protocols for authenticity are integrated into our cooking process.”

After tasting, I believe every word of it. The ghee is cooked in small batches over an open flame. The quality butter that is used in the making of the ghee is also important to the final taste and quality. And if that were not enough, Ancient Organics only produces their artisan ghee during the full or waxing moon in their quiet, mantra-infused kitchen. They believe that the influence of the bright and waxing moon amplifies the elemental healing qualities and taste of ghee. While I do not know the theory behind this thought process, I can tell you that this ghee tastes like no other.

Image is property of Ancient Organics www.ancientorganics.com

Image is property of Ancient Organics
http://www.ancientorganics.com

If you are interested in finding out more about how Ancient Organics makes their ghee, click here.

If you would like to purchase a jar, or two, or three, you can purchase from Amazon or directly from the manufacturer. And remember, I get nothing more than the satisfaction of knowing that you will be enjoying this premium ghee–whether it be on a slice of toast, melted over your veggies, or in a a simply lovely soup such as this Potato Leek Soup that is elevated by the use of ghee and white wine.

Image is property of Ancient Organics www.ancientorganics.com

Image is property of Ancient Organics
http://www.ancientorganics.com