I traveled for work for the first time in eight years this month. It was fun. My material was fresh to everyone. My caffiene intake was way down so I was much more functional and I got to eat out everyday for lunch and dinner. Breakfast was Mega M&M's and a Nutrigrain bar on the way to the Columbus, Ohio Convention Center, lunch was at the amazing North Market , and dinner was at various spots within walking distance of the hotel ,including the Flat Iron Grill,thanks to Mary Lou's investigating our options via Chowhound.
At the Flat Iron the four of us all ordered the same thing, the steak salad. Mixed greens, grilled steak, carmelized onions, tomatoes, blue cheese and a light dressing. It was amazing. I did my best to recreate it this weekend substituting the steak with this grilled mushroom recipe, another recipe brought to my attention by neighbor Sherry. I made a simple dijon, red wine vinegar, black pepper and olive oil dressing, carmelized onions a la The Barefoot Contessa and added a handful of walnuts for good measure. It was very good.
Worcestershire Glazed Portobello Mushrooms
1/2 cup butter
4 teaspoons Worcestershire sauce
1 1/2 teaspoons balsamic vinegar
1 pound portobello mushrooms, cut into 1/3-inch-thick slices
Melt 1/2 cup butter in large skillet over medium heat. Stir in Worcestershire sauce and vinegar. Stir in mushrooms. Sprinkle with salt. Remove from heat.
Grill mushrooms until soft and beginning to release juices, about 3 minutes per side. Divide mushrooms among the salad and serve. Makes 4 to 6 servings.
Bon Appétit July 2004
Tuesday, June 26, 2007
Monday, April 30, 2007
The Porch Open
Spring has officially come to Saint Paul, not because the crabapples are about to blossom on Como Lake but because we had the first neighborhood cookout on Sherry's porch.
My sister recommended this recipe despite knowing my following issues with Cooking Light magazine:
Recipe notes: We opted to grill them rather than broil them and the frugal person in me needs to tell you that boneless chicken thighs are on sale this week buy one, get one free at Cub Foods
Spicy Honey-Brushed Chicken Thighs
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground red pepper
8 skinless, boneless chicken thighs
Cooking spray
6 tablespoons honey
2 teaspoons cider vinegar
Preheat broiler.
Combine first 6 ingredients (see what I mean?) in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.
Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done. Yield: 4 servings (serving size: 2 chicken thighs)
My sister recommended this recipe despite knowing my following issues with Cooking Light magazine:
- 15 ingredient recipes
- recipes that instruct you to put in the first 4 ingredients, and then the next 2, so you have to spend too much time going back and counting which were the first 4 etc
- their utter stingyness with sharing recipes online, which they now have caved on
- the fact that all of their articles look like a Special Advertising Section in any other cooking magazine
Recipe notes: We opted to grill them rather than broil them and the frugal person in me needs to tell you that boneless chicken thighs are on sale this week buy one, get one free at Cub Foods
Spicy Honey-Brushed Chicken Thighs
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground red pepper
8 skinless, boneless chicken thighs
Cooking spray
6 tablespoons honey
2 teaspoons cider vinegar
Preheat broiler.
Combine first 6 ingredients (see what I mean?) in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.
Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done. Yield: 4 servings (serving size: 2 chicken thighs)
Saturday, March 3, 2007
Cousin Katie or Sad French Songs
Samantha of "Bewitched" had Cousin Serena. The Kilted Cafe has Cousin Katie. The fab cousin/friend who calls up and says, "What's Buzzin' Cousin?" There is always something buzzin' with Cousin Katie whether it be a trip to Cabo with the girls, a new chick lit book to recommend, preferably a Brit chick lit book (I am certain she has Shopaholic and Baby by Sophie Kinsella in her well manicured hands as I type), a comedic Easter brunch replay on her disappointment at French people who only want to sing sad French songs at kareoke in FRANCE, or an update on puppy Carlie, the dry wall excavating blond bombshell at her house.
If I ever need a new appetizer to pass I call Cousin Katie. Most recently I served this at the first of many 40th Birthday parties to take place amongst my people this year. The eight thirtysomething women hovering over the Corning Ware dish gave it high marks.
Buffalo Chicken Dip
2 cooked boneless, skinless chicken breasts
2 stalks celery, finely chopped
1 8 oz cream cheese (light)
1/2 cup Jimmy's extra chunky bleu cheese dressing (blue jar in refrigerator section)
1/4 to 1/2 cup Frank's hot sauce (I used 1/3 of a cup and it had the right amount of kick)
Top with cheese (optional- Katie uses monetary jack)
Warm for 1/2 hour at 350 degrees and serve with chips (ie: Fritos Scoops) or crackers
If I ever need a new appetizer to pass I call Cousin Katie. Most recently I served this at the first of many 40th Birthday parties to take place amongst my people this year. The eight thirtysomething women hovering over the Corning Ware dish gave it high marks.
Buffalo Chicken Dip
2 cooked boneless, skinless chicken breasts
2 stalks celery, finely chopped
1 8 oz cream cheese (light)
1/2 cup Jimmy's extra chunky bleu cheese dressing (blue jar in refrigerator section)
1/4 to 1/2 cup Frank's hot sauce (I used 1/3 of a cup and it had the right amount of kick)
Top with cheese (optional- Katie uses monetary jack)
Warm for 1/2 hour at 350 degrees and serve with chips (ie: Fritos Scoops) or crackers
Thursday, March 1, 2007
Let It Snow!
We finally have snow in Saint Paul and I finally, sort of, have time to update my blog. I am sorry for the long abscence but things have been hectic at Yarn! Yarn! Yarn!.
Today it took me twenty minutes to reset my password just to be here typing now. I am glad that so many of you have enjoyed www.whatthompsthinks.blogspot.com in the meantime. My man has time to blog because I make all of the meals around here but I will not get into that today.
Here is a new soup recipe that I made for the first time last week. Jeff, H and I loved it. I did not even bother serving it to G and F as it would have been dismissed as too spicy. The original recipe called for just water but a Penzey's employee suggested using the broth and I chose to skip the sausage all together. If you do not have access to a Penzey's, or The Spice House , the ingredients on the side of the jar include; coriander, garlic, cumin, ginger, cinnamon, brown mustard, red pepper, jalapeno, cardmon, tumeric, Tellicherry black pepper and cloves.
Vindaloo Soup
From Penzeys Spices, my apologies to The Spice House in Milwaukee
1 pound bag dry yellow split peas
1 quart water
2 quarts chicken broth, low sodium
2 tablespoons Vindaloo Seasoning
2 tablespoons water
2 bay leaves
1 small pinch saffron (15 threads or so)
2 medium onions, minced
1 tablespoon vegetable oil
1/4 cup rice vingegar
5 medium to large potatoes, peeled and cut into bite-sized chunks
3 large cooked sausages, about 1 pound, such as grilled Polska kielbasa-Polish sausage
1-2 teaspoons sugar
2-3 teaspoons salt
freshly ground black pepper to taste
Wash yellow peas well. Place in a soup pot, cover with water and chicken broth, bring to a simmer with bay leaves and saffron. Place Vindaloo seasoning in 2 tablespoons of water, let stand while mincing the onions. Heat oil in a large skillet over medium-high heat, when hot, add onions, and cook, stirring to brown-3 minutes or so.
Add Vindaloo paste to the pan, cook stirrring, 1 minute. Add the onion/Vindaloo mix to the soup pot. Pour the rice vinegar into the skillet, which will dislodge the tasty browned bits from the pan, and add to the soup pot.
Simmer one hour, stirring regularly so the peas don't stick to the bottom of the pot. Peel and cut potatoes into bite-sized chunks, chop sausages into bite sized pieces, and add after one hour, along with 1 teaspoon sugar and 2 teaspoons of salt.
Cook another hour, at which point the peas should be pretty much dissolved and will have thickened the soup. Taste the soup, and add extra salt and sugar if desired. Serve with good, thick crusty bread ( Yeast Phobic bread comes to mind)for dunking and have a pepper grinder on the table for everyone to grind pepper on top of their bowl as desired.
Serves: 8-12
Prep time: 10 minutes
Cooking time: 2 hours
Today it took me twenty minutes to reset my password just to be here typing now. I am glad that so many of you have enjoyed www.whatthompsthinks.blogspot.com in the meantime. My man has time to blog because I make all of the meals around here but I will not get into that today.
Here is a new soup recipe that I made for the first time last week. Jeff, H and I loved it. I did not even bother serving it to G and F as it would have been dismissed as too spicy. The original recipe called for just water but a Penzey's employee suggested using the broth and I chose to skip the sausage all together. If you do not have access to a Penzey's, or The Spice House , the ingredients on the side of the jar include; coriander, garlic, cumin, ginger, cinnamon, brown mustard, red pepper, jalapeno, cardmon, tumeric, Tellicherry black pepper and cloves.
Vindaloo Soup
From Penzeys Spices, my apologies to The Spice House in Milwaukee
1 pound bag dry yellow split peas
1 quart water
2 quarts chicken broth, low sodium
2 tablespoons Vindaloo Seasoning
2 tablespoons water
2 bay leaves
1 small pinch saffron (15 threads or so)
2 medium onions, minced
1 tablespoon vegetable oil
1/4 cup rice vingegar
5 medium to large potatoes, peeled and cut into bite-sized chunks
3 large cooked sausages, about 1 pound, such as grilled Polska kielbasa-Polish sausage
1-2 teaspoons sugar
2-3 teaspoons salt
freshly ground black pepper to taste
Wash yellow peas well. Place in a soup pot, cover with water and chicken broth, bring to a simmer with bay leaves and saffron. Place Vindaloo seasoning in 2 tablespoons of water, let stand while mincing the onions. Heat oil in a large skillet over medium-high heat, when hot, add onions, and cook, stirring to brown-3 minutes or so.
Add Vindaloo paste to the pan, cook stirrring, 1 minute. Add the onion/Vindaloo mix to the soup pot. Pour the rice vinegar into the skillet, which will dislodge the tasty browned bits from the pan, and add to the soup pot.
Simmer one hour, stirring regularly so the peas don't stick to the bottom of the pot. Peel and cut potatoes into bite-sized chunks, chop sausages into bite sized pieces, and add after one hour, along with 1 teaspoon sugar and 2 teaspoons of salt.
Cook another hour, at which point the peas should be pretty much dissolved and will have thickened the soup. Taste the soup, and add extra salt and sugar if desired. Serve with good, thick crusty bread ( Yeast Phobic bread comes to mind)for dunking and have a pepper grinder on the table for everyone to grind pepper on top of their bowl as desired.
Serves: 8-12
Prep time: 10 minutes
Cooking time: 2 hours
Friday, January 5, 2007
Yeast Phobic
Although my first love is baking I almost always avoid recipes that call for yeast. I do not know if it is because I am impatient or I am too afraid to knead the wrong way but yeast and I only get along when it comes to homemade pizza dough. However, one of my resolutions in the kitchen this year is to overcome my fear of baking with yeast. I saved the following article in December and finally got around to giving it ago. The bread turned out great even though I baked it about 15 minutes too long. Here is the recipe, a link to the orginal article, complete with a short how to video and the pizza dough recipe I am not afraid of.
No-Knead Bread
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: One 1½-pound loaf.
The original article that launched thousands of comments in the baking world
http://www.nytimes.com/2006/11/08/dining/08mini.html?ex=1320642000&en=8b6c36e563bf5c05&ei=5088&partner=rssnyt&emc=rss
Pizza Dough
½ to ¾ cup warm water (105° to 115° F)
1 package (1 tablespoon dry yeast)
1 teaspoon sugar
2 cups flour
1 tablespoon vegetable oil
½ teaspoon salt
Preheat oven and a pizza stone to 425°.
Combine ¼ cup water with the yeast and sugar. Stir to dissolve the yeast, and let stand until bubbly, about five minutes. Put the flour, oil, and salt into a food processor, and process about five seconds with a steel blade.
Add the yeast mixture to the flour mixture, and process about 10 seconds, or until blended. Turn on the processor and drizzle just enough of the remaining water through the feed tube so the dough forms a ball that cleans the sides of the bowl. Process so that the ball turns around about 25 times.
Put the dough ball onto a 14 inch greased pizza pan or cookie sheet. Cover with plastic wrap or a bowl, and let stand 10 minutes.
Pat the dough on a cornmeal dusted pizza paddle so that it covers the paddle, leaving a ridge on the edges. Spread with pizza sauce, and add the cheese and toppings.
Bake at 425° F for 15 to 20 minutes, or until the crust is golden and the cheese in bubbly.
No-Knead Bread
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: One 1½-pound loaf.
The original article that launched thousands of comments in the baking world
http://www.nytimes.com/2006/11/08/dining/08mini.html?ex=1320642000&en=8b6c36e563bf5c05&ei=5088&partner=rssnyt&emc=rss
Pizza Dough
½ to ¾ cup warm water (105° to 115° F)
1 package (1 tablespoon dry yeast)
1 teaspoon sugar
2 cups flour
1 tablespoon vegetable oil
½ teaspoon salt
Preheat oven and a pizza stone to 425°.
Combine ¼ cup water with the yeast and sugar. Stir to dissolve the yeast, and let stand until bubbly, about five minutes. Put the flour, oil, and salt into a food processor, and process about five seconds with a steel blade.
Add the yeast mixture to the flour mixture, and process about 10 seconds, or until blended. Turn on the processor and drizzle just enough of the remaining water through the feed tube so the dough forms a ball that cleans the sides of the bowl. Process so that the ball turns around about 25 times.
Put the dough ball onto a 14 inch greased pizza pan or cookie sheet. Cover with plastic wrap or a bowl, and let stand 10 minutes.
Pat the dough on a cornmeal dusted pizza paddle so that it covers the paddle, leaving a ridge on the edges. Spread with pizza sauce, and add the cheese and toppings.
Bake at 425° F for 15 to 20 minutes, or until the crust is golden and the cheese in bubbly.
Thursday, January 4, 2007
The Breakfast Cookie
The kids and I went to the airport today to see my niece off on her semester abroad to England. Grantham, England to be exact. Home of Harlaxton. It is hard to believe that it was 20 years ago that my friend Beth took off for the same place and Cortny and Heaps to Ealing. Now I am beyond thirtysomething with three children in tow and the security gate is as close as I get to international travel.
In honor of S and the adventures she is embarking on tonight I give you a second scone recipe, the one that has earned the nickname The Breakfast Cookie. I first had this type of scone at a teahouse in Woodbury, MN and my sister found the recipe on epicurious.com. I like it because it is egg free, makes a great mix to give as a gift, the unbaked scones freeze well, and I always welcome an excuse to have Heath Bars in the house.
Chocolate Chip Toffee Scones
3 1/4 cups all purpose flour
1/2 cup sugar
1 tablespoon plus 1 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips
1/2 cup walnuts, toasted, chopped
1/2 cup chocolate-covered English toffee bits
2 cups chilled whipping cream
2 tablespoons (1/4 stick) unsalted butter, melted
Additional sugar
Preheat oven 375°F. Lightly butter 2 heavy large baking sheets. Combine flour, 1/2 cup sugar, baking powder and salt in large bowl. Stir in chocolate chips, nuts and toffee bits. Beat cream in another large bowl until stiff peaks form. Fold whipped cream into dry ingredients. Turn dough out onto lightly floured surface. Knead gently until soft dough forms, about 2 minutes. Form dough into ball; pat out to form 1 1/4-inch-thick round. Cut dough into 12 wedges.
Transfer wedges to prepared baking sheets, spacing apart. Brush with melted butter. Sprinkle with additional sugar. Bake until golden brown, about 20 minutes. Serve warm.
Makes 12
Bon Appétit, September 1997
In honor of S and the adventures she is embarking on tonight I give you a second scone recipe, the one that has earned the nickname The Breakfast Cookie. I first had this type of scone at a teahouse in Woodbury, MN and my sister found the recipe on epicurious.com. I like it because it is egg free, makes a great mix to give as a gift, the unbaked scones freeze well, and I always welcome an excuse to have Heath Bars in the house.
Chocolate Chip Toffee Scones
3 1/4 cups all purpose flour
1/2 cup sugar
1 tablespoon plus 1 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips
1/2 cup walnuts, toasted, chopped
1/2 cup chocolate-covered English toffee bits
2 cups chilled whipping cream
2 tablespoons (1/4 stick) unsalted butter, melted
Additional sugar
Preheat oven 375°F. Lightly butter 2 heavy large baking sheets. Combine flour, 1/2 cup sugar, baking powder and salt in large bowl. Stir in chocolate chips, nuts and toffee bits. Beat cream in another large bowl until stiff peaks form. Fold whipped cream into dry ingredients. Turn dough out onto lightly floured surface. Knead gently until soft dough forms, about 2 minutes. Form dough into ball; pat out to form 1 1/4-inch-thick round. Cut dough into 12 wedges.
Transfer wedges to prepared baking sheets, spacing apart. Brush with melted butter. Sprinkle with additional sugar. Bake until golden brown, about 20 minutes. Serve warm.
Makes 12
Bon Appétit, September 1997
Tuesday, January 2, 2007
The Clogged Contessa
I received my first Ina Garten cookbook this Christmas Barefoot Contessa Family Style. I am not that familiar with the Contessa but I have family members that are big followers. This recipe is from her 1999 book The Barefoot Contessa. I first had it on the Menominee River last summer and I made it for the first time on New Year's. It is amazing. Just ask the neighborhood bagpiper.
Pan-Fried Onion Dip
2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper 1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup good mayonnaise
Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.
Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.
Pan-Fried Onion Dip
2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper 1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup good mayonnaise
Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.
Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.
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