Pavlova

Is it Australian or is it from New Zealand?  The debate goes on.  They both claim it originated in their country, so whoever did it is genius!!  Pavlova is named after the famous Russian ballet dance, Anna Pavlova.  The dish is said to have been created in honor of the dancer after or during one of her tours to Australia and New Zealand.   This dessert is popularly served on holidays and celebrations.  It is a meringue based dessert and is easily changed up to meet your taste. 

 

Since I made this the first time, it was a hit.  The mix of textures is like a party for your palette.  It is a sweet meringue cake, slightly sweetened whipping cream and fruit on top. Lets not delay this any longer, I can't stand the anticipation of sharing!  


Pavlova

4 egg whites

1 1/4 cup granulated sugar

2 tsp cornstarch

1 tsp vanilla extract

Preheat oven to 300 degrees.  Crumple up a piece of parchment paper and then uncrumple, dust with a bit of cornstarch and place on pan large enough to draw or eyeball a 9 inch circle or the size it should be.  



My bowl is being held upside down!

Beat egg whites adding in granulated sugar 1 tbsp at a time.  Beat until you get stiff peaks.  Add in cornstarch and vanilla.  You will know they are ready when you can turn the bowl upside down and the egg whites will not fall out.  See I have a photo of mine, upside down!  Spread on parchment paper to form approx 9 inch "cake".  Make sure all sides are even.  Bake 1 hour.  Remove and let cool completely.

Before

Here you can see before it was baked and after!

After                                 

For the topping you will need:
2 cups whipping cream
1 pint berries of your choice or kiwi fruit (or both!)
1/2 cup powdered sugar

Clean fruit, slice berries if you are using them.  Use a large bowl and pour in COLD whipping cream and powdered sugar.  Beat until your whipping cream is a nice stiff peaks but don't go to far or you will have butter!  Carefully spread on top of pavlova and top with fruit.

HELPFUL HINT:  When you are beating fresh whipping cream it is helpful to have everything very cold, put your beaters, whisk attachment or whisk in the freezer with the bowl you will be using for 15-30 minutes before using.  Cream should be very cold as well.  It will make it whip up MUCH faster.  

I hope you enjoy your possibly first pavlova experience.  It is not one you are soon to forget!  Pick your own favorite berry or combination of berries or kiwi. *Kiwi are traditional*.

Roasted....like a chicken with it's head cut off

It is SUNDAY!  

I love Sunday suppers.  Usually involved family, more food than we should be eating, laughter, and time reminiscing around the table.  My husband and I are very big believers in family meals around the table.  Sunday was always family day when my son was little, and we enjoyed big Sunday suppers at home, or at PopPop and MomMom's house, Italian food until we couldn't move and great times.  Do you eat regularly with your family around the table?  Discuss your day, discuss any problems, share experiences?  I sometimes feel we are so busy with work, school, activities, and outside commitments; we forget the importance of the dinner table discussions.  I urge you to eat around the table with your children when you can.  My son can't remember the brand of clothes he had, or the sneakers he had, he remembers fishing with dad, football with dad, cooking with mom and dinner around the table.  I am dead serious, and I love that he remembers how important it was and will pass it on to his own daughter and future children.\

Anyway, we have gotten a little away from it, with our son grown and gone, and living too far away to have our old Sunday dates.  The last couple of weeks I have decided to pick it back up and this week, we had roasted chicken, baked macaroni and cheese, and pavlova for dessert.  We had more, these are just the things I will be blogging.  I will do it in 3 different posts.  I love chicken, I will be honest, I could live on chicken.  Or pretty darn close to living on it.  I inject my chicken using an injector.  If you do not have one, you can let this mixture cool and make sure your chicken is dry so you can rub it all over, on top of the skin and underneath the skin.   So let me share with you how I prepare a gorgeous, tender, juicy roasted chicken! 

You will need:
1 roasting chicken *average size*
1 stick of butter, melted
1 tsp thyme  *ground*
1 tsp onion salt
1/2 tsp pepper
1/4 tsp garlic powder
1/4 tsp ground sage
1 cup chicken stock
1 cup water

I am SO afraid of needles, just looking at this picture is making me feel sick! 

Make sure you rinse your chicken.  I don't really feel you must rinse a chicken for any reason other than it feels slimy and gross to me and I have to get the slime off!  Pat it dry with paper towels and proceed.  Mix these ingredients and inject into all parts of chicken, stick injector all the way in a breast and release butter as your pulling the needle out, so it gets everywhere.  Stick and jab it anywhere and everywhere!!

Leave a little bit of butter so you can rub it on the outside of the skin, so it crisps and browns nicely.  I then grind some fresh sea salt on the outside of the chicken, all over.

You can tuck the wing tips back, tie the legs, whatever you want to do.  You can cut the spine out, which I did, and I put in a freezer bag to use for stock.  You can extract much more flavor from uncooked bones than already cooked bones.

Roast at 375 covered for 1 hour.  Remove foil and continue to roast until your meat thermometer reads 165 in the middle close to the bone of the breast and the skin is nice and brown. I take it out, cover it with foil and let it rest 15 minutes.  I slice the breast, and lightly sprinkle a tiny bit more salt over the sliced meat.

Remember as with all meat, the cooking times depend on the size of your chicken.  Please, please, PLEASE check the temp of your chicken.  Raw chicken can do terrible things to people, *unfortunately speaking from experience* and you don't want anyone sick.  Adjust cooking times according to the size of your chicken.

Now my little chickens, (I use this as a term of endearment for one of my best friends children) try your hand at it.  It is easy, leftovers can be used for endless weeknight meals.  Chicken salad, chicken noodle soup, etc.  It will be so nicely flavored from the injecting and seasonings you won't know how you ever lived without injecting and slow roasting!

Your "finger lickin' good chicken" chefwannabe
Chris

The OTHER white meat. Bacon Roasted Pork Loin

Pork loins.




My bacon was leftover and had been cut!!

These in my opinion are one of the last great deals in the food market.  When they go on sale, I get the huge 10-12 lb ones and divide them into 3 portions.  I store them in a Ziploc and they freeze so well!  You can do anything with these babies!!!  Here is what I do with mine, probably TO often, but it is so good, so tender and so juicy, why mess with a good thing right?  I, by the way am obsessed with juicy meat.  If you have read any of my other blogs, you may already know that growing up, my mother was training to be a shoemaker.  She cooked all meat into shoe leather and used gravy as the softening agent.  It never worked well as I recall but it didn't stop her from repeating the same ritual each week with a new victim..err...I mean roast beef.  It is likely where my aversion to any roast beef comes from.  I do make it occasionally but, shoe-making stopped with my mom.  My precious pork loin doesn't deserve to have it all end "that" way!!

The key to keeping any roasted meat juicy is simple, COVER IT!  Use foil and cover tightly to keep all steam and liquid IN.  Instead of evaporating out, it creates steam that falls back into the meat.  This is a simple recipe but it is delicious, and NO you can not achieve the same consistency in a crock pot, do not even ask!!! This meat is tender, juicy and slice-able, not mushy baby food!

You will need:

3lb Pork Loin (or however much will feed your family)

1tbsp salt

1tbsp pepper

6 slices of uncooked bacon

1 cup chicken or beef stock

1/2 cup water

1 tsp garlic powder

1 tsp onion powder

3 dashes of hot sauce

Line a baking pan with foil for easier cleanup.  Preheat oven to 375.  Sprinkle meat with salt, pepper, onion and garlic powder.  Give your pork loin 3 good dashes of hot sauce on top.  This WILL NOT make your pork spicy AT ALL!!  So just do it!!!! Wrap bacon around the pork loin all the way down so it is complete covered.  Pour stock and water into pan.  Cover tightly with foil and bake approx 1 hour, remove foil and let bake another 30 minutes or until meat thermometer reads 150 degrees and the bacon is crisp. Let it rest 10-15 minutes before slicing.  You can use juices for gravy if you like.  

You can also roast any veggies of your choice with the pork!  Try some new ones, maybe some parsnips, or celery root!!  I challenge you to try a new veggie this week!!!

Your "other white meat rocks" chefwannabe

Chris

More Mozzarella Fun! Caprese Mini Tarts

This is what happens when I make 2 batches of fresh mozzarella.  You get bombarded with recipes using it!  I mean if one ball of cheese is good, 2 has to be better right?  We have had all things cheesy this week, so I hope you are finding something you can use it for!  Look back at my pizza blog, make a great Pizza Margherita!! Mine turned out practically perfect last night.  I might even have to go update my sauce recipe, I think I have something new and better!  My crust was crispy and thin, and the cheese, well......obviously AH-MAZING!

 

On a sad, unfortunate note.  Please bow your heads......"Dear Herb Garden Gods, Thank you for the gorgeous abundance of herbs this summer.  I am so sorry I became preoccupied and forgot to pick everything that was left so it could be dried and enjoyed all summer.  I especially want to express my deepest sorrow to my dear, precious, sweet, basil.  I needed you much longer than you were alive, and I will miss you until next summer.  I will think of you each time I pay 4.00 for 6 leaves of basil in a prepackaged clear hanging box.  We will see each other again next year.  Thyme, rosemary, parsley and chives, I will miss you too.  You are much cheaper in the store, but none the less, nothing will be like you, fresh and lush, nurtured by my love and care.  Love, Your sad gardener, Chris"

I decided I wanted more caprese but not in a traditional caprese salad.  I saw this recipe and of course changed it up.  It is the perfect marriage of bruschetta and a caprese salad, I swear!!  It is easy to eat, tasty and perfect for the holidays coming up!  Can use it as an appetizer, or a side dish. 

Here is what you will need for your Caprese Mini Tarts:

(recipe makes 8 tarts)

3-4 small Roma tomatoes sliced thinly

1lb fresh mozzarella ball sliced into 16 slices *may have to cut to fit into tart*

Basil (5-7 leaves fresh, 1 tbsp dried) fresh preferred

8 slices of white bread.  *the cheaper the better on this one*

Olive oil

Salt to taste

1.  Preheat oven to 375 degrees. Cut crusts off of sliced bread.  Using a rolling pin, roll remaining square of dough to flatten and thin out slightly.  Spray muffin tin with nonstick cooking spray.  Carefully push a slice of bread into each muffin cup forming a bowl shape.  The bread will rip easy and it won't be the end of the world but try to keep it in tact.  Do this with all remaining bread.  Brush with olive oil.  Bake for 10-12 minutes.  Remove from oven and leave in muffin tin, set aside while preparing other ingredients.

 

2.  Slice cheese and tomatoes.  Salt tomatoes and let sit while you prepare basil.  You can tear it, chop it, or chiffonade it.  

3.  Shells should be cooled and slightly crispy.  Alternate a slice of mozzarella then tomato in each shell.  Start with mozzarella first.  Each shell should accept 2 slices of each, cheese and tomato.  When all are filled, place back in oven for 2-4 minutes.  Remove.  Sprinkle tops with basil, and serve.  

As the recipe says, the cheaper the bread the better. I will be nice and doughy!  Prepare your tomatoes first, so that the salt can sit on them a few minutes.  These can be served hot or room temperature.  I do not care for them cold.  I like the cheese slightly softened and the sweetness of the tomatoes after being roasted for a few minutes.  

Enjoy these little gems!  They are DELISH!  Let me know how you like them!

Your "loves all things caprese" chefwannabe,

Chris

It Ain't Easy Bein' Green.......3 new ways to make GREEN BEANS!

Well......it's true isn't it?!  I thought you agreed with me!

I am a true, die hard fan of the green bean.  I have been since I was a child.  In fact, it was the only vegetable I would willingly eat as a kid.  I can remember many a meal of green beans only because I refused to eat whatever else my mother had prepared.  (likely shoe leather roast beef, sorry Ma) Green bean casserole, green beans plain, green beans fresh and green beans in a CAN!  I am not a fan of the frozen green bean!  I think they are tough no matter how you cook them. I especially love using the term, "haricots verts" pronounced properly sounds like "airy covair"  Long green beans, wrapped in bundles with a piece of bacon or a scallion and roasted in the oven, is another favorite way to prepare them.

All in all green beans are a great side dish, for a small family dinner to a huge meal for a special occasion.  What would Thanksgiving be without green bean casserole for heaven's sake?!?! This by they way is a specialty of my sister Peg.  She got me started on it and it's been love ever since!  For me, the vessel in which I get my beans, a can, a bag, or out of the garden, makes no difference.  I only am particular about what variety I use for each application I use them in.  I will post photos of each of the kinds I enjoy making.  This will include a grown up version of green bean casserole.  No processed canned cream soups in this version!  Trust me, it will be worth it.  I hope you give one of these a try to change up your green beans for Thanksgiving or to add to your menu.  I will post the very simple directions under each photo.

 

I prefer CANNED green beans for this dish. (serves 4-6)

3 cans cut green beans or 3-4 cups of fresh or frozen green beans

4 slices of bacon chopped

1/4 cup FINELY minced onion 

2 tbsp butter

salt and pepper to taste

1/2 cup slivered almonds (optional)

Melt butter in saute pan, add in bacon pieces.  Cook over medium heat for 3 minutes.  Add onions and cook for another 5 minutes until tender and translucent.  Add drained green beans and let cook covered on low for 15 minutes, stirring to coat beans in butter.  Add almonds and stir to coat again.  Salt and Pepper to taste before serving!

 

2 cans of french cut green beans

1 cup french fried onions

1/2 cup sliced mushrooms (optional)

1-1 1/2 cups milk

2 tbsp butter

2 tbsp flour

3/4 to 1 cup grated parmesan cheese

salt and pepper to taste

Drain all liquid from green beans.  Melt butter in a small saucepan, add flour and whisk.  Let cook approx 1 minute to cook the raw flour taste from the mixture.  Add 1 cup of milk and whisk vigorously to combine ingredients into a smooth sauce.  Stir in mushrooms and parmesan cheese.  When it is completely melted add salt and pepper to taste.  When sauce has thickened, add green bean and stir.  Check seasonings again!  Place in a casserole dish that will accommodate your mixture.  I used approx. a 7x10.  Spinkle the top with french fried onions and bake in a 375 degree oven for 15-20 minutes.  

 

1/2 pound of fresh green beans.  *snap ends*

4 slices of bacon

4 long green onions

salt and pepper

Bring a small pot of water to a boil.  Salt liberally.  Add in green beans and let boil 2 minutes.  Drain.  On a foil lined cookie sheet, seperate beans into 4 equal bundles.  Wrap on piece of bacon around the center, and then wrap on green onion and tie it on the top making "bundles".  Back at 375 for 15 minutes.  Sprinkle with sea salt and freshly ground pepper immediately after removing from the oven.  

 



I hope you enjoy these twists on plain green beans.  Change up your Thanksgiving table or maybe just your dinner table on a regular weeknight.  Remember, make time to eat with your family around the table!  Family time is so important whenever you can get it with people's busy schedules.  You will enjoy spending time with your children, talking, and laughing.  You will learn more over a meal than sometimes you want to know!  (trust me on this one)

Your "it ain't easy bein' green" chefwannabe

Chris

All you need is Mozzarella CHEESE!

It's MONDAY! I hope you are all comfy in your jammies, glad that your dreaded MONDAY is over! It was a day full of clouds, drizzle and a little chilly here in Nebraska. Fall is definitely upon us, and I could not be happier! I love Mondays because it's the only day I get to spend with my husband, beginning to end. We always go on a lunch date to our favorite Chinese food place and then we do something together in the afternoon. Today happened to be the perfect day for cheese making.

We decided one day about a year ago we should attempt our own cheese. We looked up several recipes, we analyzed and we eliminated, one by one almost all of the recipes. We came across one that seemed easy enough and for first timers we needed easy! We are both fans of mozzarella cheese and decided it would be the cheese of choice. If you look back on the pizza blog, you will see a Margherita pizza I made, and it is using our own fresh mozzarella. Melts perfectly, tastes great, I mean seriously is there much in life better than a thick slice of melted mozz on a pizza? When you purchase a fresh ball of mozzarella, you will notice they come in different sizes. Sometimes they are packaged in water or whey and sometimes they are vacuum sealed. Regardless, if you have never eaten fresh mozz, the time is right and the time is now! Here are the sizes....Bocconcini being my favorite, because...it just is.

We haven't made cheese since, I am no sure why, we just haven't done it so today was the day. I did a few things different this time. Last time I used 2% milk and this time I used Vitamin D milk. I came out with a much softer, more buttery ball of cheese. We did 2 batches as I will be using it in a side dish for my dinner tomorrow night.

Now let us get started on your first cheese making experience!! You will likely need to purchase your rennet and citric acid at your local health food store or perhaps Whole Foods. I was only able to get rennet in liquid form so I will put those comparable measurements in for you where needed. You will need a thermometer. My candy thermometer starts at 100 degrees so I used my meat thermometer to keep checking temps.  You will also need a large glass, microwaveable bowl and a storage container big enough to fit your cheese covered in a salt water solution.

You will need:
1/2 rennet tablet (1/2 tsp if in liquid form)
1/4 cup cool water (NON CHLORINATED)
1 gallon of milk (your choice, whole milk works best)
2 tsps citric acid
1/2 tsp salt (optional)

Crush the rennet tablet into the cool water and let dissolve.  Pour milk into a non-reactive pot (no aluminium or cast iron) and place over medium heat. Sprinkle the citric acide over the milk and stire a few times.  Heat milk to 88 degrees F, it will begin to curdle.  At this point, add in the rennet solution and stir slowly every few minutes until it reaches 105 F.  Turn off the heat.  Large curds will appear, seperating from the whey (greenish, clear fluid)

Note: All of the whey you drain off , you will need to keep!  Don't put it down the sink! Just add it back to the pot you took the curds out of!

With a slotted spoon or mesh strainer, remove the curds, letting them drain completely and putting into a large glass bowl.  When they are all removed, press on them to remove as much more of the whey (liquid) as possible.  Microwave them for 1 minutes and repeat the process of pressing them and draining the whey. Now with a spoon press the curds into a ball.  Microwave 2 more times, at 35 seconds each, draining the whey and forming the curds into a ball.  In the meantime heat the whey over medium heat back up to 175 degrees F.

When the cheese is cool enough to touch, knead it like bread dough.  When you can stretch it like taffy it is done.  You can sprinkle 1-2 tsps of salt in as you knead the cheese.  The cheese will become stretchy and shiny and smooth.  If it is difficult to stretch, and breaks easily, dip it back in the hot whey again to make it warm and pliable.  Fold over and stretch again. Dip in hot whey as needed to keep it stretchy.

When it is smooth and shiny (this takes a few minutes) it is ready to eat.  Shape into a log, miniature balls, or a ball.  Then store in a solution of 2 tsps salt, to 1 cup water.  This yields about 3/4 of a lb or 12 ounces. 

I hope you enjoy this as much as we do!! 

Your "make cheese not war" chefwannabe

Additional notes:
The LESS you handle the cheese the softer it will be.  You must knead it, and stretch it, but do it ONLY until it is shiny.  The cheese will taste awesome no matter what but the more you knead the harder the cheese will be.  It will still melt and work beautifully!

The Duff and Nothing but the Duff! I did it Donna!

Happy Friday Everyone!  

Donna Sooy-Simmerman
1943-1999

This blog is a special tribute blog.  It contains the recipe for a very special dish.  The dish is called "Blueberry Duff".   The story goes that it was my husbands favorite dessert that his mother made for him as a child and adult.  He never knew the recipe.  Sadly she passed away 12 years ago,  Her birthday would have been today, October 15th.  This is always a hard time for my husband so I thought, what better way to cheer him up then finally after 11 years together, I am going to nail this duff thing.  As you saw in a previous blog I tried what I thought was definitely going to be "IT" a few days ago.  Wrong!  All along my husband has been saying..."I think its just as simple as blueberries in a white cake and blueberries in cornstarch pudding".  Well, my husband always seems to have the answers and I thought it had to be wrong, because this HUGELY amazing dessert had to be some labor of love his mother went through each time she made it.  I have tried several ways, several recipes, several made up dishes, all with no luck.  Well as luck would have it my father in law was going to visit Aunt Doris, my late mother in law's sister.   The good news came, "She HAD the recipe".  My husband called his dad, I had a paper and pen in hand, and was ready to take it down word for word so I could surprise my husband ON what would have been in mother's birthday.  Imagine my shock, when my husband said, "I was right, its blueberries in a white cake and blueberries in cornstarch pudding".  Oh no, he was right again.  How am I ever going to even this score.  I thought to myself, self....after 11 years of brushing him off like a black dog hair on a white suit, he was right all along?!?!  

1965 Donna and Hoss
Okinawa, Japan

I am so happy to share this simple recipe with you.  I find sometimes food is like love and relationships, things don't need to be complicated.  Simple is less work and more fun.   I love listening to stories about my husbands mom.  I hear stories of love, and devotion as a mother.  A kind heart, and her calling my husband who is nicknamed Hoss, "Hossybug" as a child.  Waking him on Christmas morning, even as an adult telling him "Santa's been here".  A woman who loved holidays and the spirit of of giving ran deep within her.  I know how proud she was to be a mother.  I am told by family that it was her greatest joy in life.  She didn't seem to need fancy things, even though, like all of us, she loved them!  My husband jokes that she may not have been the best cook, but it doesn't matter, he says.."She put so much love in everything it made up for it".  She cooked simple food, and did her best to take care of her sons.  Making my husband food the way HE liked it, and spoiling him rotten!  Thanks for that Donna!   Now lets get to the SIMPLE pleasure that is...

Blueberry Duff

White cake mix

1 cup blueberries (I used frozen, and let them macerate in about 2 tbsp sugar for an hour)

Prepare cake per package directions.  Fold in blueberries just before baking. You can bake in a 9x13 pan or prepare as cupcakes which is what I did.  When cake is done, let sit and cool completely.  Cover until you are ready to serve

Topping (Cornstarch Pudding, recipe from Argo website on a few changes)

3 1/2 cups of milk, divided

6 tbsp corn starch

2 egg yolks

1/4 tsp salt

1/2 cup sugar

1 tsp vanilla extract

Mix 1/2 cup cold milk with corn starch. Set aside. Heat remaining 3 cups milk in a large, heavy sauce pan over medium heat until milk just begins to simmer (small bubbles around the edge of the pan).

While milk is heating, beat the egg yolks with a whisk or fork in a small bowl. Add salt and sugar to the eggs, then add egg mixture to the corn starch mixture.

When milk is simmering, stir in the corn starch mixture. Cook, stirring constantly, for 1 to 2 minutes, until mixture thickens. Remove from heat and stir in vanilla.

To Serve:

Plate a piece of cake.  Take 1/2 cup of cornstarch pudding, and put in a small bowl and microwave for approx 1min, until slightly loosened and hot.  Pour directly over the cake or cupcake and serve.  

Donna and Hoss 1965

Now, go call your mother if you can, tell her you love her.  If there are problems in your relationship with her, FIX them.  Kiss her, hug her, and thank her for being your mom.  You only get one mother, love her, cherish her, and respect her with everything you have.  Do not hold grudges, do not keep score, and learn to forgive often.  People do not last forever, memories do.  Make so many you think your head will explode and never miss a chance to make more!  

Hoss, and his BlueBerry Duff!

Make this recipe!  Make it for your mom!  Mom's make it for your kids!  Find a special dish, that your children will remember so fondly when THEY are 46 years old!  When I put the plate in front of my husband he said, "It smells like mom has been here".   I can't bring her back, but I can bring him a piece of the past, that embodies so much love, he almost can't eat because he is smiling so big!

To the mother-in-law I never knew........

We never met in this life

But I feel like I know you,

I am your son's wife.

He says there is so much about me 

that is just like you.  He says you are his

angel and you made his dream come true.

How could this woman who's son I love

fade so quickly to up above

I never got to thank you, I never got to say

Thank you for the son you raised, I see you

in him everyday.  

The things I hear about you, your kind and loving

heart. I see it everyday in Hoss, I have right from the start.

His heart remains sad, he will never get over, the

loss of you, his most beloved mother.