Oh my goodness...it has been since February that I last blogged. Perhaps you can all relate? Where has the time gone? I can assure you I've not lost interest or stopped cooking in that time. Apparently, my life gets in the way of my lofty aspirations.
What have I been doing since the last time I made an entry?? Let's see, in March it was my daughters carnival at her elementary school. The lovely women on the committee were kind enough to give me the opportunity to make the sweets for the event. It was an outdoor adventure theme this year so all treats had a S'mores theme...all 300 of them. It was fun and they were a hit. In my book, that's a success on both fronts. I have had a few other jobs on the side and more coming in.
I was surprised to find out that not all brides want a wedding cake. Did you know that? They don't want cupcakes either...Alas, this has led me to the privilege of being commissioned to do some dessert tables for weddings. Who knew? Lucky me right?
I've not stopped my Sunday dinners either, however, I haven't been able to do it as consistently with Spring here as I was in the fall and winter months. It would help if I could reach back in my memory bank and tell you what I have made...hmmmm...Goulash! Yes, I remember a Hungarian Goulash! A bit too much caraway in it for my taste and a little too soupy so I don't recall it being a recipe I would pass along. Like any recipe you use for the first time, it allows you to make modifications the second time. Once I get around to those modifications I'd be happy to share.
At the end of April through mid May Paul and I went to Spain. Spain is a LOVELY country with wonderful people, FANTASTIC inexpensive beer and wine and some of the most beautiful views we've been exposed to. All that was positive was slightly hampered by the cuisine. Now, don't misunderstand, it's NOT bad. It just wasn't our taste. We could only handle pork so many ways, potatoes so many ways, eggs again and again. In addition, I don't really love anchovies and the idea of seeing a tapas tray at every bar no matter what time of day with octopus and Russian salad (somewhat bland tuna salad) just got a little tiresome. We were in the Andalucia region which is the southern half of Spain, south of Madrid. It's not the whole south but it covers a vast area of the south. It is breath taking. It was surprising that the food really did not vary by city at all as each city we visited had a vastly different culture. There are certainly other types of food aside from the Spanish fare, however, in our experience, they do their own cuisine best. So, in conclusion, if you have the opportunity to visit Spain do it! Be more educated than we were about what to expect during meals. Just like anywhere, you will undoubtedly find something you really like and that will be your go to meal when you don't feel like being adventurous.
I promise to be better about writing. It's a habit I have to train myself on again. I really do love it and I love hearing from each of you. I will post some new recipes very soon with modifications and all.
Until next time...
xo
Jenny Lou
Wednesday, June 6, 2012
Sunday, February 26, 2012
A Little Trip to India for Sunday Dinner
After a long week dealing with a crazy work week, sick babies, testing out a few new recipes (Brown butter hazelnut cake...thank you Ms. Corrin, you're right, I did need that recipe in my life) I was excited for Sunday to come around and give my kitchen some undivided attention.
You guessed it...another Sunday dinner. This week, my culinary adventure took me to India. I really like Indian cuisine but admittedly, have never been brave enough to attempt creating a dish from this country. Why oh why was I such a chicken?
I would surmise that most of their dishes are fairly labor intensive. Based on the way spices are incorporated, simmered to perfection, and the meals are created in stages I salute this culture and the overriding tradition of teaching children to cook in the family kitchen at a young age. There is always something to learn and appreciate about different cultures when you attempt to emulate a dish from their country.
This week I chose to attempt Chicken Tikka Masala. I have to admit, I am an avid browser of the Pioneer Woman website. I have never been steered wrong by any of her recipes and the beauty of most of them is they are very easy to tweak and customize to the tastes of your audience. This recipe was on her website and so I figured why not? When I announced yesterday that we were going to have Chicken Tikka Masala for dinner tonight, I can tell you I did not exactly receive a rousing round of encouragement from my most honest critic, my husband. Obviously, I was undeterred, I made it anyway.
I'm not gonna lie, I was nervous when it came to serving time. I tasted, tweaked, tasted some more until I thought it seemed right but that doesn't mean my family was going to agree with me. So, I dished up my husbands plate first and then waited, breath held, for the verdict. "This is very good honey." Phew! That is all I wanted to hear. Once again, I am slapped in the face with how personal cooking is.
This dish was so fun for me to make. I used spices that I have used either on an incredibly limited basis or never at all. Garam Masala? Ever heard of it? I had heard of it but I can say with no shame at all that I had no idea what it was. I certainly had no idea it was an Indian spice mix. Now that I know, I am going to be on the lookout for additional recipes that call for this lovely mixture.
If you don't mind working in stages, taking a bit of creative license, and devoting a few hours of your day to your kitchen I would highly recommend trying this recipe. Yet another to add to my "make it again" list.
I am providing you with the recipe, if you'd like to see pictures of the recipe as it is made in stages click the link. Get in there and experiment, when it pays off...there is no better feeling!
http://thepioneerwoman.com/cooking/2009/06/chicken-tikka-masala-by-pastor-ryan/
Recipe:
Ingredients
You guessed it...another Sunday dinner. This week, my culinary adventure took me to India. I really like Indian cuisine but admittedly, have never been brave enough to attempt creating a dish from this country. Why oh why was I such a chicken?
I would surmise that most of their dishes are fairly labor intensive. Based on the way spices are incorporated, simmered to perfection, and the meals are created in stages I salute this culture and the overriding tradition of teaching children to cook in the family kitchen at a young age. There is always something to learn and appreciate about different cultures when you attempt to emulate a dish from their country.
This week I chose to attempt Chicken Tikka Masala. I have to admit, I am an avid browser of the Pioneer Woman website. I have never been steered wrong by any of her recipes and the beauty of most of them is they are very easy to tweak and customize to the tastes of your audience. This recipe was on her website and so I figured why not? When I announced yesterday that we were going to have Chicken Tikka Masala for dinner tonight, I can tell you I did not exactly receive a rousing round of encouragement from my most honest critic, my husband. Obviously, I was undeterred, I made it anyway.
I'm not gonna lie, I was nervous when it came to serving time. I tasted, tweaked, tasted some more until I thought it seemed right but that doesn't mean my family was going to agree with me. So, I dished up my husbands plate first and then waited, breath held, for the verdict. "This is very good honey." Phew! That is all I wanted to hear. Once again, I am slapped in the face with how personal cooking is.
This dish was so fun for me to make. I used spices that I have used either on an incredibly limited basis or never at all. Garam Masala? Ever heard of it? I had heard of it but I can say with no shame at all that I had no idea what it was. I certainly had no idea it was an Indian spice mix. Now that I know, I am going to be on the lookout for additional recipes that call for this lovely mixture.
If you don't mind working in stages, taking a bit of creative license, and devoting a few hours of your day to your kitchen I would highly recommend trying this recipe. Yet another to add to my "make it again" list.
I am providing you with the recipe, if you'd like to see pictures of the recipe as it is made in stages click the link. Get in there and experiment, when it pays off...there is no better feeling!
http://thepioneerwoman.com/cooking/2009/06/chicken-tikka-masala-by-pastor-ryan/
Recipe:
Ingredients
- 3 whole (to 4) Chicken Breasts
- Kosher Salt
- Ground Coriander
- Cumin, To Taste
- 1/2 cup Plain Yogurt
- 6 Tablespoons Butter
- 1 whole Large Onion
- 4 cloves Garlic
- 1 piece (approximately 2 Inches) Chunk Fresh Ginger
- Garam Masala
- 1 can (28 Ounce) Diced Tomatoes
- Sugar
- 1-1/2 cup Heavy Cream
- 2 cups Basmati Rice
- _____
- OPTIONAL:
- Fresh Cilantro
- Chili Peppers
- Turmeric
- Frozen Peas
Preparation Instructions
Start by seasoning the chicken breasts with some kosher salt. Next sprinkle
them on both sides with some coriander and cumin. Then coat the chicken breasts
completely with the plain yogurt. Set the chicken on a metal cooling rack over a
foil-lined baking sheet and place it about 10-12 inches below a broiler for 5-7
minutes per side. Watch carefully so as not to totally char the chicken. It
should have slightly blackened edges. Remove from oven.
Next dice one large onion. In a large skillet melt 2 tablespoons butter over medium-high heat. Toss in the onions and sauté until they are slightly browned. As the onions cook, mince your garlic. Next, cut off the outer skin and mince or grate a 1 by 2 inch chunk of fresh ginger. Add the garlic and ginger to the onions. Also throw in about 1 tablespoon of salt.
Next you are going to add about 3 tablespoons Garam Masala spice. And if you like it hot, this is also when you will add your hot chili peppers. Serranos work well. Now you are going to add your can of diced tomatoes. Continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add about 1 tablespoon sugar. Let this mixture simmer on medium for about 5 minutes.
To a rice cooker add 2 cups Basmati rice, 4 tablespoons butter, 1 teaspoon salt, 1 tablespoon Ground Turmeric and 4 cups water. Cover, turn on your rice cooker and walk away. If you do not have a rice cooker, cook your rice as usual but make sure that you use Basmati rice.
After the Tikka Masala sauce has had a chance to simmer for a little bit, add in the 1 ½ cups of heavy cream. Now, chop up your chicken breasts into chunks and stir them into the Tikka Masala sauce. A handful of chopped fresh cilantro is a nice addition if you like cilantro. You can also throw some frozen peas into the cooked rice, give them a stir, and allow the heat of the rice to cook the peas. It tastes great and gives another nice dash of color. Serve the rice with the Chicken Tikka Masala over top. Make sure to have some Nann bread handy, too.
Next dice one large onion. In a large skillet melt 2 tablespoons butter over medium-high heat. Toss in the onions and sauté until they are slightly browned. As the onions cook, mince your garlic. Next, cut off the outer skin and mince or grate a 1 by 2 inch chunk of fresh ginger. Add the garlic and ginger to the onions. Also throw in about 1 tablespoon of salt.
Next you are going to add about 3 tablespoons Garam Masala spice. And if you like it hot, this is also when you will add your hot chili peppers. Serranos work well. Now you are going to add your can of diced tomatoes. Continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add about 1 tablespoon sugar. Let this mixture simmer on medium for about 5 minutes.
To a rice cooker add 2 cups Basmati rice, 4 tablespoons butter, 1 teaspoon salt, 1 tablespoon Ground Turmeric and 4 cups water. Cover, turn on your rice cooker and walk away. If you do not have a rice cooker, cook your rice as usual but make sure that you use Basmati rice.
After the Tikka Masala sauce has had a chance to simmer for a little bit, add in the 1 ½ cups of heavy cream. Now, chop up your chicken breasts into chunks and stir them into the Tikka Masala sauce. A handful of chopped fresh cilantro is a nice addition if you like cilantro. You can also throw some frozen peas into the cooked rice, give them a stir, and allow the heat of the rice to cook the peas. It tastes great and gives another nice dash of color. Serve the rice with the Chicken Tikka Masala over top. Make sure to have some Nann bread handy, too.
Wednesday, February 22, 2012
How about a good Chimichanga??
As I have mentioned before, I love making Sunday dinner. This is not a long standing tradition for me. Actually, this is fairly new. In all honesty it started because I have so many recipes I wanted to try but was really struggling with finding the time. Maybe it isn't the most wholesome reason for starting a Sunday Dinner tradition but it's the truth. What I have learned is just how nice it is to take the time on Sunday's to really put my heart into a meal for my family.
For many, Sunday dinner conjures up images of roast beef and potatoes or a whole baked chicken with some sort of vegetable on the side, you see where I am going, the very traditional Leave it to Beaver american cuisine. Let me let you in on a little secret... I do not love, nor do I even remotely miss the food of my childhood. I don't really care for traditional, so much, in that I don't really enjoy Thanksgiving with the exception of some things I have tweaked to make them more interesting. I will share some of those things as the year progresses and we get closer to holiday cooking. Not to worry though, I have some lovely suggestions for Easter and Mothers Day brunch that I will be posting over the coming weeks.
Sunday dinner for me, at this juncture, is about trying something new each week and not at all about traditional or Sunday dinner formalities. If a game is on and we've decided to stay in our pajamas all day, no matter, come to the table in your jammies, sit down and dig in. Just ENJOY it. Guests are always welcome too as I have yet to master the art of cooking in moderation so there is always plenty to go around.
Last Sunday, I made Chimichangas and let me tell you they were a hit. These were not your traditional deep fried Mexican egg rolls, these were baked. Don't misunderstand, they still had to be brushed with a butter/oil combination to accomplish the crispy texture of the tortilla but this was an alternative, in my mind, that was significantly healthier than deep frying. For those of you that are vegetarian, consider a cheese filling or a Spanish rice with beans and cheese. I used chicken but you can follow this same recipe and substitute the base of your filling.
Make Chi-Chi's Mexi-sauce:
I am telling you...try these. They are definitely going in my "make again" pile.
Until next time!
xo
Jenny Lou
For many, Sunday dinner conjures up images of roast beef and potatoes or a whole baked chicken with some sort of vegetable on the side, you see where I am going, the very traditional Leave it to Beaver american cuisine. Let me let you in on a little secret... I do not love, nor do I even remotely miss the food of my childhood. I don't really care for traditional, so much, in that I don't really enjoy Thanksgiving with the exception of some things I have tweaked to make them more interesting. I will share some of those things as the year progresses and we get closer to holiday cooking. Not to worry though, I have some lovely suggestions for Easter and Mothers Day brunch that I will be posting over the coming weeks.
Sunday dinner for me, at this juncture, is about trying something new each week and not at all about traditional or Sunday dinner formalities. If a game is on and we've decided to stay in our pajamas all day, no matter, come to the table in your jammies, sit down and dig in. Just ENJOY it. Guests are always welcome too as I have yet to master the art of cooking in moderation so there is always plenty to go around.
Last Sunday, I made Chimichangas and let me tell you they were a hit. These were not your traditional deep fried Mexican egg rolls, these were baked. Don't misunderstand, they still had to be brushed with a butter/oil combination to accomplish the crispy texture of the tortilla but this was an alternative, in my mind, that was significantly healthier than deep frying. For those of you that are vegetarian, consider a cheese filling or a Spanish rice with beans and cheese. I used chicken but you can follow this same recipe and substitute the base of your filling.
Ingredients
- 2 tablespoons unsalted butter
- 4 tablespoons vegetable oil
- 1 white onion, chopped
- 3 cloves garlic, chopped
- 1 jalapeno pepper, diced (remove seeds for less heat)
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- Kosher salt
- 1 small tomato, chopped, plus more for topping
- 2 tablespoons chopped fresh cilantro
- 2 1/2 cups shredded rotisserie chicken
- 1/4 cup sour cream
- 1 15-ounce can refried beans
- 4 10-inch flour tortillas
- 1 cup shredded monterey jack cheese, (or Queso Fresco) plus more for topping
- Mexi-sauce, for topping (see below)
- Shredded lettuce, for topping
- Mexican rice, for serving
Directions
- Preheat the oven to 450 degrees F.
- Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl.
- Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes.
- Add the chili powder, cumin, and 1 teaspoon salt; toast 30 seconds.
- Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.
- Brush a rimmed baking sheet with some of the butter-oil mixture.
- Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.
- Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.
Make Chi-Chi's Mexi-sauce:
- Saute 1/2 cup chopped onion and 2 chopped garlic cloves in a skillet with vegetable oil.
- Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds.
- Stir in two 4-ounce cans chopped green chiles (drained and rinsed); cook 2 minutes. Add 1 cup chicken broth and simmer until thickened, then puree.
- Stir in 1/4 cup chopped cilantro.
I am telling you...try these. They are definitely going in my "make again" pile.
Until next time!
xo
Jenny Lou
Sunday, February 19, 2012
Why the women in your life are so terribly important...Thank you ladies!
So, Friday night, one of the many Jennifer's in my life hosted a get together with me at my house. It was all about wine, food and jewelry. Our other dear friend is a consultant for Lia Sophia jewelry and she put on a lovely presentation for a room full of cackling hens. That's a tough crowd.Try conducting a presentation in front of a room full of women who don't get nearly enough opportunities to get together, ply them with some wine, and then expect them to pay attention. Kudos Kelly K. for getting through it!
The take away from the evening? When it comes down to it, we all inherently WANT to support each other. Once again, I had an opportunity to introduce some of my food to a group that I trust and respect. Not only was everyone incredibly kind but so many other suggestions were thrown out. By sharing my passion, I got fantastic feedback and it gave me pause to consider expanding, offering some bites that really don't involve baking. For example, a few weeks ago when I made the chicken pot pie, I had leftover chicken. My husband suggested I make chicken salad out of the remaining. Well, I've never made chicken salad, but I figured, how hard can it really be? After creating the base I continued to tweak to get the flavor and texture I was looking for. I was kind of proud of myself. Since Paul gave it the thumbs up as did my 8 year old daughter, Savannah I thought I'd make chicken salad sliders for our Friday get together.
As luck would have it, what my family thought was good so did our guests. What was fortuitous about this is a friend of mine who is in Real Estate, turned to ask me "How much would a platter of these sliders be?" I was dumb struck. It hadn't occurred to me to consider offering items like this. Why not though? Once again, as with many times throughout the evening there was support for something I feel so passionate about and a greater understanding of what I should expect of myself.
After all, chicken salad is savory right? I won't give my recipe on this one but I will give you some tips for making your own...
The take away from the evening? When it comes down to it, we all inherently WANT to support each other. Once again, I had an opportunity to introduce some of my food to a group that I trust and respect. Not only was everyone incredibly kind but so many other suggestions were thrown out. By sharing my passion, I got fantastic feedback and it gave me pause to consider expanding, offering some bites that really don't involve baking. For example, a few weeks ago when I made the chicken pot pie, I had leftover chicken. My husband suggested I make chicken salad out of the remaining. Well, I've never made chicken salad, but I figured, how hard can it really be? After creating the base I continued to tweak to get the flavor and texture I was looking for. I was kind of proud of myself. Since Paul gave it the thumbs up as did my 8 year old daughter, Savannah I thought I'd make chicken salad sliders for our Friday get together.
As luck would have it, what my family thought was good so did our guests. What was fortuitous about this is a friend of mine who is in Real Estate, turned to ask me "How much would a platter of these sliders be?" I was dumb struck. It hadn't occurred to me to consider offering items like this. Why not though? Once again, as with many times throughout the evening there was support for something I feel so passionate about and a greater understanding of what I should expect of myself.
After all, chicken salad is savory right? I won't give my recipe on this one but I will give you some tips for making your own...
- Roast your chicken breast with the skin on for moisture retention.
- Consider a base other than mayonnaise. Sour cream, Plain Greek Yogurt, etc.
- Consider citrus for freshness
- Texture is very important for balance. Consider celery, nuts (almonds, pecans, walnuts, pick your favorite.)
- Consider fruit...dried cranberries, or red grapes cut in half.
- Season well and consider herbs aside from basic salt and pepper.
I hope to hear from you on new creations you come up with. Ladies, thank you again and again for your support and suggestions. You make me better.
Until next time!
xo
Jenny Lou
Wednesday, February 15, 2012
For the Dear Veggies in my life
You know, I remember as a kid, thinking being a vegetarian was just so strange. For whatever reason, back then, Americana meat and potatoes for dinner and bologna sandwiches for lunch was the norm.
Standard eating habits in the average american family did not involve using Spelt Flour or Bulgur Wheat, Quinoa or Tahini but hey, things change. The evolution of ingredients and their use is 10 fold what it was 40 years ago.
I, myself, am NOT a vegetarian...nor am I a meat and potatoes gal. I just like variety and often that comes to me by varying ethnic cuisines. I LOVE spicy! The hotter the better. It is through ethnic cuisines that I have come to understand how one could easily be a vegetarian by decision not because it is culturally or religiously imposed.
My dear veggies, I salute you. Your choice, (in theory and depending on the foods you are eating) is a healthy one. A dear friend of mine just recently asked me if I had any vegetarian recipes. Of course I do! In my last post I mentioned I would post my take on Chili Rellenos and as luck would have it, that is a vegetarian recipe. I am including a few others that are tried and true. Please enjoy and remember...I always love feedback, good OR bad.
Until next time!
No Fry Chili Relleno Casserole
xo,
Jenny Lou
Standard eating habits in the average american family did not involve using Spelt Flour or Bulgur Wheat, Quinoa or Tahini but hey, things change. The evolution of ingredients and their use is 10 fold what it was 40 years ago.
I, myself, am NOT a vegetarian...nor am I a meat and potatoes gal. I just like variety and often that comes to me by varying ethnic cuisines. I LOVE spicy! The hotter the better. It is through ethnic cuisines that I have come to understand how one could easily be a vegetarian by decision not because it is culturally or religiously imposed.
My dear veggies, I salute you. Your choice, (in theory and depending on the foods you are eating) is a healthy one. A dear friend of mine just recently asked me if I had any vegetarian recipes. Of course I do! In my last post I mentioned I would post my take on Chili Rellenos and as luck would have it, that is a vegetarian recipe. I am including a few others that are tried and true. Please enjoy and remember...I always love feedback, good OR bad.
Until next time!
No Fry Chili Relleno Casserole
- 6 large green Poblano Chili Peppers
- 8 oz. Queso Fresco
- 8 oz. Sharp Cheddar
- 5 oz. Evaporated milk
- 2 TBS. All Purpose Flour
- 4 egg whites beaten
- 8 oz enchilada Sauce. (Homemade is best but store bought will do.)
- Pickled jalapeno's (optional)
- green onions (optional)
- Hot Sauce (optional)
- Roast the Chili's until they are charred either on a grill on in the oven on broil.
- When roasting is complete put the Chili's into a paper bag for about 10 minutes to absorb the moisture.
- Heat the oven to 350
- Remove the Chili's and peel off the charred skin. It should come off easily as the char will make the skin bubble.
- Once the skin is removed cut the Chili's in half and remove the stem and seeds.
- Spray a 9x13 baking dish and lay half of the Chili's in the bottom of the baking dish.
- Sprinkle with half of the queso fresco and half of the cheddar and cover with remaining Chili's.
- In a bowl mix the eggs, milk and flour and pour over the top of the Chili's.
- Bake in the oven for 25 minutes. Remove from oven, pour Enchilada Sauce and dabs of hot sauce (I use Tapatio) evenly over the top and continue baking another 15 minutes.
- Sprinkle with remaining cheeses, jalapeno slices and green onion prior to serving.
- 12 ounces dried flat rice noodles (1/4 inch wide; sometimes called pad Thai or banh pho)
- 3 tablespoons tamarind (from a pliable block)
- 1 cup boiling-hot water
- 1/2 cup light soy sauce
- 1/4 cup packed light brown sugar
- 2 tablespoons Sriracha (Southeast Asian chile sauce)
- 1 bunch scallions
- 4 large shallots
- 1 (14- to 16-ounce) package firm tofu
- 1 1/2 cups peanut or vegetable oil
- 6 large eggs
- 4 garlic cloves, finely chopped
- 2 cups bean sprouts (1/4 pound)
- 1/2 cup roasted peanuts, coarsely chopped
- Equipment: an adjustable-blade slicer; a well-seasoned 14-inch flat-bottomed wok
- Accompaniments: lime wedges; cilantro sprigs; Sriracha
Soak noodles in a large bowl of warm water until softened,
25 to 30 minutes. Drain well in a colander and cover with a dampened paper
towel.
Meanwhile, make sauce by soaking tamarind pulp in
boiling-hot water in a small bowl, stirring occasionally, until softened, about
5 minutes. Force mixture through a sieve into a bowl, discarding seeds and
fibers. Add soy sauce, brown sugar, and Sriracha, stirring until sugar has
dissolved.
Cut scallions into 2-inch pieces. Halve pale green and
white parts lengthwise.
Cut shallots crosswise into very thin slices with slicer.
Rinse tofu, then cut into 1-inch cubes and pat very dry.
Heat oil in wok over medium heat until hot, then fry half
of shallots over medium-low heat, stirring frequently, until golden-brown, 8 to
12 minutes. Carefully strain mixture through a fine-mesh sieve into a heatproof
bowl. Reserve shallot oil and spread fried shallots on paper towels. (Shallots
will crisp as they cool.) Wipe wok clean.
Reheat shallot oil in wok over high heat until hot. Fry
tofu in 1 layer, gently turning occasionally, until golden, 5 to 8 minutes.
Transfer tofu to paper towels using a slotted spoon. Pour off frying oil and
reserve.
Lightly beat eggs with 1/4 teaspoon salt. Heat 2
tablespoons shallot oil in wok over high heat until it shimmers. Add eggs and
swirl to coat side of wok, then cook, stirring gently with a spatula, until
cooked through. Break into chunks with spatula and transfer to a plate.
Heat wok over high heat until a drop of water evaporates
instantly. Pour in 6 tablespoons shallot oil, then swirl to coat side of wok.
Stir-fry scallions, garlic, and remaining uncooked shallots until softened,
about 1 minute.
Add noodles and stir-fry over medium heat (use 2 spatulas
if necessary) 3 minutes. Add tofu, bean sprouts, and 1 1/2 cups sauce and
simmer, turning noodles over to absorb sauce evenly, until noodles are tender,
about 2 minutes.
Stir in additional sauce if desired, then stir in eggs and
transfer to a large shallow serving dish.
Sprinkle pad Thai with peanuts and fried shallots and serve
with lime wedges, cilantro sprigs, and Sriracha.
xo,
Jenny Lou
Monday, February 13, 2012
Where DOES the time go?
Gosh, where has the time gone? It's been a week since my last entry...I've had a great time trying new recipes, cooking for interested parties, friends and my family.
Thanks to a dear friend of mine I may have just been given the secret to thee worlds MOST fantastic chocolate chip cookies...Mrs.Fields move over! They are definitely going on the menu.
In addition, my daughters school carnival is coming up. The theme this year is the great outdoors and so the committee decided they wanted the treats to be a s'mores variation. Lucky for me, they gave me the opportunity to give some different treats a shot and present it to the group. I gave them 3 options out of the 17 zillion I came across. Well, they liked all three. So, as luck would have it I get to make about a hundred of each. We've already discussed what my kitchen looks like when I've been baking a regular order...I can only imagine I may just have to remodel after this endeavor. I'm going to see if I can come up with some sort of assembly line process for myself in hopes of minimizing the fallout that resembles a nuclear explosion.
Since deciding to embark on my business endeavor the question has been what is the best way to market? Really get the word out that I'm here? For me, as a consumer, I rely on recommendations more than anything. But what about other people? We don't all operate the same way. I've considered the distribution route, going to local businesses that would have a need, which I love the idea of, but then, there's the part of me that says there's a reason you've never wanted to go into sales. Simply put...I ABHOR rejection.
I have come to the conclusion that cooking/baking is very personal and when you feed people it is an extension of yourself. You want them to feel the time, energy, passion you put into it because it means something to you. When you decide you're going to market what you love you have to put your sensitivities on the back burner, pull up your big girl panties and just go for it! With that said, once I get my business cards finished and the logo on my back windows of my car I am heading out with samples in hand. Wish me luck, I know I'm going to need a stiff upper lip for this one. I'll keep you posted.
In a little bit I am going to post a recipe that is an easy version of Chili Relleno's...It is delicious and I had a dinner party Friday night and I am not kidding when I tell you they were VERY well received. Look for it!
Until next time (and not a freakin' week from now either!)
xo
Jenny Lou
Thanks to a dear friend of mine I may have just been given the secret to thee worlds MOST fantastic chocolate chip cookies...Mrs.Fields move over! They are definitely going on the menu.
In addition, my daughters school carnival is coming up. The theme this year is the great outdoors and so the committee decided they wanted the treats to be a s'mores variation. Lucky for me, they gave me the opportunity to give some different treats a shot and present it to the group. I gave them 3 options out of the 17 zillion I came across. Well, they liked all three. So, as luck would have it I get to make about a hundred of each. We've already discussed what my kitchen looks like when I've been baking a regular order...I can only imagine I may just have to remodel after this endeavor. I'm going to see if I can come up with some sort of assembly line process for myself in hopes of minimizing the fallout that resembles a nuclear explosion.
Since deciding to embark on my business endeavor the question has been what is the best way to market? Really get the word out that I'm here? For me, as a consumer, I rely on recommendations more than anything. But what about other people? We don't all operate the same way. I've considered the distribution route, going to local businesses that would have a need, which I love the idea of, but then, there's the part of me that says there's a reason you've never wanted to go into sales. Simply put...I ABHOR rejection.
I have come to the conclusion that cooking/baking is very personal and when you feed people it is an extension of yourself. You want them to feel the time, energy, passion you put into it because it means something to you. When you decide you're going to market what you love you have to put your sensitivities on the back burner, pull up your big girl panties and just go for it! With that said, once I get my business cards finished and the logo on my back windows of my car I am heading out with samples in hand. Wish me luck, I know I'm going to need a stiff upper lip for this one. I'll keep you posted.
In a little bit I am going to post a recipe that is an easy version of Chili Relleno's...It is delicious and I had a dinner party Friday night and I am not kidding when I tell you they were VERY well received. Look for it!
Until next time (and not a freakin' week from now either!)
xo
Jenny Lou
Thursday, February 2, 2012
Slow Cooker Pork Tacos...Let's just call them what they are...PURE Heaven
My good friend Jen decided to give this recipe a whirl today. I can tell you I made it for Sunday dinner a few weeks ago with some black beans and fresh pickled pico de gallo and I still find my mind wandering back to that meal and the smell of the house that afternoon. It is absolutely worth sharing for those of you that didn't catch it on Facebook.
By the way...both of my orders went off without a hitch. Ladies of the PAC committee...thank you so much for the support and feedback. A special shout out to Ms. Kambri! The support and encouragement means more than I can possibly express!
Now...here's that recipe I promised you. Enjoy!
Slow Cooker Pork Tacos
By the way...both of my orders went off without a hitch. Ladies of the PAC committee...thank you so much for the support and feedback. A special shout out to Ms. Kambri! The support and encouragement means more than I can possibly express!
Now...here's that recipe I promised you. Enjoy!
Slow Cooker Pork Tacos
Wednesday, February 1, 2012
Embracing the chaos that is my life...
Mission accomplished....first order down! Now I am left waiting on pins and needles to hear the feedback. Nothing like ones own insecurities to come creeping in. You know those needling little thoughts? What if they don't like it? What if they tell everyone they know they had the worst pastries of their lives today? What if all my guinea pigs I spent months testing out my wares on were all lying, worried they might hurt my feelings? Sheesh! C'mon already right? Positive thoughts...deep breaths.
So, how about a little picture of what it was like to accomplish the feat of my first order? Let me tell you, having a domestic bakery is not so easy. I don't have industrial size ovens and oodles and oodles of work space. I have MY kitchen, which I love, and until I decided to embark on this baking extravaganza, always thought was more than ample space.
Actually, though, as I was just re-reading what I had written above I realize the space is not the issue, it is who is occupying the space...ME. Anyone who knows me, and now even those that don't, can attest to the fact that I am an O.C.D. neat freak. Over the top really. A complete minimalist. Our home is one of those that even if we wanted to we couldn't host a garage sale because we don't have (nor do our children) any extra crap laying around.
This brings me to my next revelation... when I bake, I am unlike myself. I am controlled in the order of which I do things, for example you have 4 different items to bake, what makes the most sense to bake first, second? You get the idea. In the kitchen I would consider my life controlled chaos. It doesn't seem to matter if I am making a batch of scones or 2 cakes and 4 batches of scones, my kitchen looks like I came through it in the form of a whirling dervish leaving a swath of domestic disaster in my wake. What's up with me? Maybe it's the inner child in me finally coming out. According to my Mother and Grandmother I could be playing with a group of children making mud pies in an all white outfit and be the only one at the end who didn't have a spec of dirt on me. Am I making up for lost time? I don't really know. I know that the kitchen makes me happy and stressed at the same time. I seem to work well under that combination.
Until next time...
xo
Jenny
So, how about a little picture of what it was like to accomplish the feat of my first order? Let me tell you, having a domestic bakery is not so easy. I don't have industrial size ovens and oodles and oodles of work space. I have MY kitchen, which I love, and until I decided to embark on this baking extravaganza, always thought was more than ample space.
Actually, though, as I was just re-reading what I had written above I realize the space is not the issue, it is who is occupying the space...ME. Anyone who knows me, and now even those that don't, can attest to the fact that I am an O.C.D. neat freak. Over the top really. A complete minimalist. Our home is one of those that even if we wanted to we couldn't host a garage sale because we don't have (nor do our children) any extra crap laying around.
This brings me to my next revelation... when I bake, I am unlike myself. I am controlled in the order of which I do things, for example you have 4 different items to bake, what makes the most sense to bake first, second? You get the idea. In the kitchen I would consider my life controlled chaos. It doesn't seem to matter if I am making a batch of scones or 2 cakes and 4 batches of scones, my kitchen looks like I came through it in the form of a whirling dervish leaving a swath of domestic disaster in my wake. What's up with me? Maybe it's the inner child in me finally coming out. According to my Mother and Grandmother I could be playing with a group of children making mud pies in an all white outfit and be the only one at the end who didn't have a spec of dirt on me. Am I making up for lost time? I don't really know. I know that the kitchen makes me happy and stressed at the same time. I seem to work well under that combination.
Until next time...
xo
Jenny
Sunday, January 29, 2012
Chicken Pot Pie N-U-M-M-Y...YES I said Nummy!
Well, I am a little miffed right now because I took pictures of my beautiful little creations but something is wrong with my photo file...grrrr. Alas, I will do my best to create an image for you.
Let me start by telling you that this was not a dish to be made by the faint of heart. My poor kitchen looked as if a tornado hit it. In addition to the mammoth disaster it took about 3 hours from beginning to end. Luckily, it was worth every minute. It isn't your typical pot pie in that there isn't a crust on the bottom. The mixture goes into 4 individual ramekins and the crust is placed over the top. The secret to it NOT sticking to the ramekin when you cook it? A simple egg and cold water wash brushed on to the lip of the ramekin before placing the crust on. The same egg wash is brushed across the crust just before placing it into the oven.
Honestly, it was a dish that I was nervous about making but then again that's what this journey in my kitchen is all about. My best critic is my husband, he has NO problem letting me know if something is fantastic or if it is lacking. After all, he was the master of the cooking domain for the last 3 years, he is a wonderful and creative cook so I absolutely respect his advice and opinions. This recipe knocked it out of the park for him. If you've got discerning palates in your home and you're up to putting in the time and cleaning up the mess I think this recipe may just be the one to try. It's lovely comfort food and it's quite beautiful to look at....prior to devouring it of course.
In a medium saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 1and a half teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade(or, if you don't have a large food processor use a stand mixer with a paddle) Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees F.
Divide the filling equally among 6 ovenproof bowls. Divide the dough into quarters and roll each piece into a circle large enough to cover the remkin. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
Enjoy!
xo
Jenny Lou
Let me start by telling you that this was not a dish to be made by the faint of heart. My poor kitchen looked as if a tornado hit it. In addition to the mammoth disaster it took about 3 hours from beginning to end. Luckily, it was worth every minute. It isn't your typical pot pie in that there isn't a crust on the bottom. The mixture goes into 4 individual ramekins and the crust is placed over the top. The secret to it NOT sticking to the ramekin when you cook it? A simple egg and cold water wash brushed on to the lip of the ramekin before placing the crust on. The same egg wash is brushed across the crust just before placing it into the oven.
Honestly, it was a dish that I was nervous about making but then again that's what this journey in my kitchen is all about. My best critic is my husband, he has NO problem letting me know if something is fantastic or if it is lacking. After all, he was the master of the cooking domain for the last 3 years, he is a wonderful and creative cook so I absolutely respect his advice and opinions. This recipe knocked it out of the park for him. If you've got discerning palates in your home and you're up to putting in the time and cleaning up the mess I think this recipe may just be the one to try. It's lovely comfort food and it's quite beautiful to look at....prior to devouring it of course.
Ingredients
- 3 whole (6 split) chicken breasts, bone-in, skin-on
- olive oil
- Sea salt
- Freshly ground black pepper
- 5 cups chicken stock
- 2 chicken bouillon cubes
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 2 cups yellow onions, chopped
- 3/4 cup all-purpose flour
- 1/4 cup heavy cream
- 2 cups medium-diced carrots, blanched for 2 minutes
- 1 (10-ounce) package frozen peas (2 cups)
- 1 1/2 cups frozen small whole onions
- 1/2 cup minced fresh Italian flat leaf parsley leaves
For the pastry:
- 3 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1/2 cup vegetable shortening
- 1/4 pound cold unsalted butter, diced
- 3/4 cup ice water
- 1 egg beaten with 1 tablespoon water, for egg wash
- Flaked sea salt and cracked black pepper
Directions
Preheat the oven to 350 degrees F.
Place the chicken breasts on a baking sheet and rub them with olive oil.
Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until
cooked through. Set aside until cool enough to handle, then remove the meat from
the bones and discard the skin. Cut the chicken into large dice. You will have 6-8 cups of cubed chicken.In a medium saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 1and a half teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade(or, if you don't have a large food processor use a stand mixer with a paddle) Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees F.
Divide the filling equally among 6 ovenproof bowls. Divide the dough into quarters and roll each piece into a circle large enough to cover the remkin. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
Enjoy!
xo
Jenny Lou
And so it begins...cooking, baking, blogging
There are tons of blogs out there about cooking, baking, sharing recipes, etc. etc. In the interest of keeping anyone who chooses to follow me entertained I hope to reach you with my stories, quips, ideas in an all too familiar way, a way that says "Oh yeah, I've been there."
Let's start with full disclosure. Why am I blogging to begin with? Honestly, part of it is self promotion, and the other part is just because I love sharing. The self promotion is solely to promote my new business venture, to get the word out about what I am trying to accomplish and the hope that anyone who cares may pass along my name. That part is the more difficult side for me. The sharing...now that comes naturally.
Where shall I begin? I have always liked being in the kitchen but I never really pushed myself. I guess I was a little bit of a chicken. After I had my son, my second child, my husband asked what he could do to make my life a little easier. What a wonderful question right? I thought for a minute and then said "I would really appreciate it if you would make dinner so I didn't have to think about what to make everyday." Being the fantastic man he is he took on my request with gusto. Gusto, may be an understatement. I was effectively usurped in the kitchen and before I knew it he was a far better cook than me and quite frankly, I think my little ego was a bit bruised. I was barely allowed in the kitchen, he found his place and he was not about to relinquish it. I had to think about how to wiggle my way back into the confines of my own kitchen again.
A-ha! Baking. Other than the occasional chocolate mayonnaise cake my husband is not a baker. He doesn't even really like it. So, as you can imagine, I started to bake. What I found was pure joy and serenity. Baking is precise which may not be very relaxing to everyone. For me, the exacting part of it is what I love. It's a science. You can always take creative license with flavors or consistency but there are certain elements you must stick to and for me, I find comfort in that. I learned that I like absolutes. As my journey in the kitchen continued I learned that if I could, I would bake for a living. I just loved it that much. Another fortuitous result was my husband seemed to realize that he liked having me in the kitchen and guess what? I got to start cooking again. This time around that little chicken I mentioned earlier was long gone. I decided there was no recipe that I was going to be afraid of trying if it sounded good to me.
So, here I am. I invite you to join me on my journey, I promise to tell you how the business venture is progressing and I promise to fill you in on not only my adventures in the kitchen but on my crazy life as a full time employee, mother and wife. It should be a wild ride. For now, I am headed to the kitchen to make my first ever homemade Chicken Pot Pie and Chocolate Filbert Scones. I'll post pictures and let you know how both turned out. Talk to you sooner than later.
xo
Jenny Lou
Let's start with full disclosure. Why am I blogging to begin with? Honestly, part of it is self promotion, and the other part is just because I love sharing. The self promotion is solely to promote my new business venture, to get the word out about what I am trying to accomplish and the hope that anyone who cares may pass along my name. That part is the more difficult side for me. The sharing...now that comes naturally.
Where shall I begin? I have always liked being in the kitchen but I never really pushed myself. I guess I was a little bit of a chicken. After I had my son, my second child, my husband asked what he could do to make my life a little easier. What a wonderful question right? I thought for a minute and then said "I would really appreciate it if you would make dinner so I didn't have to think about what to make everyday." Being the fantastic man he is he took on my request with gusto. Gusto, may be an understatement. I was effectively usurped in the kitchen and before I knew it he was a far better cook than me and quite frankly, I think my little ego was a bit bruised. I was barely allowed in the kitchen, he found his place and he was not about to relinquish it. I had to think about how to wiggle my way back into the confines of my own kitchen again.
A-ha! Baking. Other than the occasional chocolate mayonnaise cake my husband is not a baker. He doesn't even really like it. So, as you can imagine, I started to bake. What I found was pure joy and serenity. Baking is precise which may not be very relaxing to everyone. For me, the exacting part of it is what I love. It's a science. You can always take creative license with flavors or consistency but there are certain elements you must stick to and for me, I find comfort in that. I learned that I like absolutes. As my journey in the kitchen continued I learned that if I could, I would bake for a living. I just loved it that much. Another fortuitous result was my husband seemed to realize that he liked having me in the kitchen and guess what? I got to start cooking again. This time around that little chicken I mentioned earlier was long gone. I decided there was no recipe that I was going to be afraid of trying if it sounded good to me.
So, here I am. I invite you to join me on my journey, I promise to tell you how the business venture is progressing and I promise to fill you in on not only my adventures in the kitchen but on my crazy life as a full time employee, mother and wife. It should be a wild ride. For now, I am headed to the kitchen to make my first ever homemade Chicken Pot Pie and Chocolate Filbert Scones. I'll post pictures and let you know how both turned out. Talk to you sooner than later.
xo
Jenny Lou
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3 whole pasilla chiles
4 cloves garlic, unpeeled
2 to 3 chipotles in adobo sauce
1/2 medium white onion, roughly chopped
3 tablespoons extra-virgin olive oil
2 tablespoons honey
1 tablespoon cider vinegar
Kosher salt
2 teaspoons dried oregano, preferably Mexican
3 3/4 cups low-sodium chicken broth
4 pounds boneless pork shoulder (untrimmed), cut into chunks
Freshly ground pepper
2 bay leaves
Corn tortillas, warmed, for serving
Assorted taco toppings, for garnish
Directions
Put the ancho and pasilla chiles and the garlic in a bowl. Microwave on high until soft and pliable, 2 to 3 minutes. Stem and seed the chiles; peel the garlic. Transfer the chiles and garlic to a blender.
Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt and the oregano to the blender; puree until smooth. Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the chile sauce and fry, stirring, until thick and fragrant, about 8 minutes. Pour in the broth and reduce until slightly thickened.
Season the pork all over with salt and pepper and transfer to a large slow cooker. Add the bay leaves, then pour in the sauce. Cover and cook on high until the meat is tender, about 5 hours. (Or cook the meat in a large Dutch oven, covered, for 1 hour 45 minutes at 350 degrees; uncover and cook 30 more minutes.)
Discard the bay leaves. Shred the pork with 2 forks; season with salt and pepper. Serve the shredded pork in the tortillas, along with toppings.