Last night I had the pleasure of visiting the Union Woodshop with my parents and Mr. Jimmy.
I never thought I could have delicious, authentic barbecue out of a restaurant in Clarkston, Michigan...never in one hundred years! However, this is the place to go for genuine Michigan barbecue. That's right, I'm starting a Michigan barbecue movement.
I don't even know where to start. Drinks? No...I can't remind you of my love for whiskey just yet...how about...the decor! Yes, the decor. Stunning. Kitschy without being tacky, warm and cozy without being crowded, and a throwback to art deco without being...well, art deco. It feels new and classic all at the same time. Really, I wouldn't leave, except for that they close...
Let's bring it back to the whiskey, now. I didn't even glance at the rest of their drink list. I stopped at the first one listed, dubbed the "Kid Rock and Rye". Hah! I see what you did there. It's Faygo Rock and Rye with a generous portion of Red Stag mixed in. Get it? Get it?! Faygo=Michigan=Kid Rock=Corporate Sponsor Red Stag?! I love when product placement is so hilariously presented to me. Am I mad? Hell no. This drink is delicious. If I had mixed Faygo with liquor at home it would be "klassy-with-a-K"; however, at this ridiculous, beautifully adorned restaurant, it is a revelation. Buyer beware: they pour their drinks on the heavy side.
After half of my drink, it was appetizer time...as I was, well, feeling a tad loopy. The prices are phenomenal on appetizers, about $3 for fried pickles and $4 for a side of bread with magical garlic-cream cheese-butter-STUFF. Very appropriate portion sizes as well. Bonus points!
We each ended up ordering a different type of meat, so we could share and try the different kinds the Woodshop makes. I was lucky enough to sample their brisket, pulled pork, hot links, hot dogs and chicken. Really, truly, all of the meats were fantastic...moist, flavorful, perfectly fatty...everything you could want from a meaty treat. The hot link had a similar flavor to beef jerky, just spicy enough to be enjoyable, too. The house-made hot dogs(!) mimicked the jerky note in the hot link, and had an amazing all-around beef flavor. These are what Hebrew National aspire to be (and I LOVE Hebrew Nationals). The brisket, pulled pork and chicken all were great alone, but were also incredibly perfect vessels for the homemade sauces. There is a 'cue sauce for everyone...Texas, Georgia and Alabama styles, ultra-spicy (by request only!) and a special Asian-inspired sauce. In all, I believe there were 8 sauces. What a selection!
Speaking of selection, a good plate of barbecue would be naked without side dishes. The menu boasts at least twelve different options. Hands down, the macaroni and cheese and cheesy potatoes are the two best sides. I swear, if everyone just ate their cheesy potatoes...there would be world peace. For real!
Surprisingly enough, I saved room for dessert. My mom ordered the butterscotch pudding, which featured sea salt at the bottom of the Mason jar dish. It made a flavor sensation, especially when paired with the real whipped cream topping. I had the freshly-baked brownie skillet, complete with their specialty liquid-nitrogen vanilla ice cream. What an amazing end to a meal. So comforting and homey.
I can't wait to visit the Union Woodshop again. Their menu also features wood-fired pizzas, fresh salads and a variety of burgers. They also feature an entire gluten-free menu. Not some namby-pamby few, select items...a whole menu! There is quite literally something for everyone, so next time you find yourself around Clarkston, give the Union Woodshop a try!
Wednesday, August 17, 2011
Monday, July 11, 2011
Tomato Sauce
It's going to be a tomato-y summer, people. I have somewhere between 9 and 15 tomato plants growing at the speed of....well, plants. Come August, it's going to be a canning-saucing-caprese-bruschetta-PALOOZA! Today's post is dedicated to a quick, simple tomato sauce of mine. Don't ever buy a can of crappy pasta sauce again. Seriously, this takes 20 minutes. I'm begging you.
It can be used on pasta, pizza, veggies, rice or used as a dip for fried treats...or anything else you can think of! The world is your oyster...er...tomato.
Super secret hint...that "fried food", I mentioned? Stay tuned for the next post....
You'll need...
A can of good tomatoes (San Marzanos, please!)
Onion (just half)
2-4 cloves garlic (depending upon size and personal preference)
2 bay leaves
Red chile flakes, marjoram, oregano and basil
Salt and pepper
I have fresh basil and oregano right now, so I used that. Dried is most definitely acceptable, however! I use approximately a half teaspoon each of basil, oregano and marjoram when I use dried herbs, and just a shake of the chile flakes. For fresh herbs, I used 7 or 8 leaves of basil and 3 sprigs of oregano.
If you're really freaked out by herbs, start off small and keep tasting. Use a 1/4 teaspoon measure and keep track of what you add, so you know just how much you like. The next time you make a recipe, you'll have a better idea of what to add right off the bat.
Start by dicing up half of an onion. I ran my knife through mine a few times, I wanted it pretty fine because I plan on using this as a dip. Go ahead and mince up the garlic as well.
Super secret hint #2...I used the other half of the onion as part of the "fried food" I mentioned.
Heat a tablespoon or two of olive oil in a medium-sized pan over medium-high heat. Add onion, saute a few minutes until fragrant and softened. Add garlic, and let saute about a minute. If you're feeling crazy, and have an open bottle of wine hanging around, add a splash. I always do...I don't know what that says about me.
Reduce heat to medium-low and add tomatoes, herbs and seasonings. Let simmer 15-30 minutes, stirring occasionally.
Pro Tip #1: Season in "layers". This dish is basically two layers, sauteed onion and tomato. If you season the onions after a few minutes of cooking, then season again when the next layer is added, everything has a more well-rounded flavor. Once again, if you're new to cooking and aren't so keen with eyeballing measurements...this might be terrifying. So start simple. A bit of salt and pepper on the onions, then add the rest of your herbs when the tomatoes go in. Phew! Not so bad...
Pro Tip #2: Fresh herbs can be kind of wacky to chop. Don't hack at them willy-nilly...you'll probably poke out your eye or something. The trick to basil is stacking the leaves, rolling them like a cigar, then chopping. That gives you a "chiffonade", which is a fancy name for "leafy ribbons". For things like oregano or thyme, you'll want to pop the leaves off of the woodsy stalk before giving them a chop.
Oh! Hey finished product...don't you look nice. I'll be making this recipe again later in the summer with fresh tomatoes. In the mean time, stay tuned to see what gets dipped in this sauce!
Mm-mmmmm,
Cait
It can be used on pasta, pizza, veggies, rice or used as a dip for fried treats...or anything else you can think of! The world is your oyster...er...tomato.
Super secret hint...that "fried food", I mentioned? Stay tuned for the next post....
You'll need...
A can of good tomatoes (San Marzanos, please!)
Onion (just half)
2-4 cloves garlic (depending upon size and personal preference)
2 bay leaves
Red chile flakes, marjoram, oregano and basil
Salt and pepper
I have fresh basil and oregano right now, so I used that. Dried is most definitely acceptable, however! I use approximately a half teaspoon each of basil, oregano and marjoram when I use dried herbs, and just a shake of the chile flakes. For fresh herbs, I used 7 or 8 leaves of basil and 3 sprigs of oregano.
If you're really freaked out by herbs, start off small and keep tasting. Use a 1/4 teaspoon measure and keep track of what you add, so you know just how much you like. The next time you make a recipe, you'll have a better idea of what to add right off the bat.
Start by dicing up half of an onion. I ran my knife through mine a few times, I wanted it pretty fine because I plan on using this as a dip. Go ahead and mince up the garlic as well.
Super secret hint #2...I used the other half of the onion as part of the "fried food" I mentioned.
Heat a tablespoon or two of olive oil in a medium-sized pan over medium-high heat. Add onion, saute a few minutes until fragrant and softened. Add garlic, and let saute about a minute. If you're feeling crazy, and have an open bottle of wine hanging around, add a splash. I always do...I don't know what that says about me.
Reduce heat to medium-low and add tomatoes, herbs and seasonings. Let simmer 15-30 minutes, stirring occasionally.
Pro Tip #1: Season in "layers". This dish is basically two layers, sauteed onion and tomato. If you season the onions after a few minutes of cooking, then season again when the next layer is added, everything has a more well-rounded flavor. Once again, if you're new to cooking and aren't so keen with eyeballing measurements...this might be terrifying. So start simple. A bit of salt and pepper on the onions, then add the rest of your herbs when the tomatoes go in. Phew! Not so bad...
Pro Tip #2: Fresh herbs can be kind of wacky to chop. Don't hack at them willy-nilly...you'll probably poke out your eye or something. The trick to basil is stacking the leaves, rolling them like a cigar, then chopping. That gives you a "chiffonade", which is a fancy name for "leafy ribbons". For things like oregano or thyme, you'll want to pop the leaves off of the woodsy stalk before giving them a chop.
Oh! Hey finished product...don't you look nice. I'll be making this recipe again later in the summer with fresh tomatoes. In the mean time, stay tuned to see what gets dipped in this sauce!
Mm-mmmmm,
Cait
Wednesday, May 25, 2011
Naan, pan-fried chickpeas and tzatziki
Yesterday was a stellar day to make snacks, then eat said snacks for dinner.
Don't eat all of these snacks for dinner...an hour later, you'll be asking, "what's for dinner?!". Not exactly a balanced meal...whoops. Truth be told, I meant to grill chicken, too. Somehow I completely forgot to prepare it in my naan-making happiness.
Chickpeas! I always have a few cans of garbanzos on hand. They're versatile, and it's way cheaper to make your own hummus than to buy tubs at the store. We aren't whizzing chickpeas up today, though, we're pan-frying them!
You'll want to heat about 2 tablespoons of olive oil over medium-high heat. Throw in a smashed garlic clove, you'll remove it when the beans are done. Drain, rinse and dry a can of chickpeas. Add chickpeas and let them hang out for 5-10 minutes, shaking the pan occasionally. When they start to get brown spots, it's time to add spices. I chose the following:
1 tsp. curry powder
1/2 tsp. cumin
1 heaping tsp. Cajun seasoning (I use Spice Hunter brand, it's salt-free and the best around!)
Salt and pepper to taste
I let the spices cook in for about 2 minutes, then finished them off with the juice from half a lemon.
The sky is the limit with spices...get crazy! I read a few recipes that also suggested tossing the chickpeas around in a bit of flour before adding them to the pan. This would help them get more crispy bits, so I might try it next time I make them.
Tzatziki! Everyone's favorite Greek treat. This is a super quick version, so it's on the thin side, which I don't mind if I'm spooning it onto a sandwich.
1 cup Greek yogurt (whichever fat-content floats your boat)
Approximately 1/4 cup minced cucumber (2 inch chunk, I cut off some of the skin)
1 clove garlic, super finely minced or crushed (I scrape my knife against the board to make a paste)
Juice of 1/2 lemon
Salt and pepper to taste
To make it thicker, you just need to strain the yogurt and cucumber. Easy, I just didn't have a few hours for the yogurt to sit in the fridge and expel it's excess liquids.
Next up, we have naan. Delicious Indian bread. So surprisingly easy to make, too. Here's the recipe I used for the dough...
1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
3 tablespoons plain yogurt (I used Greek)
1 egg, beaten
2 teaspoons salt
5 cups A.P. flour (You may need more or less)
Add warm water and yeast to a large bowl, let sit a few minutes until frothy. Stir in rest of ingredients, and enough flour to make a soft dough. Turn out onto a floured surface and knead dough with floured hands for about 5 minutes. Place dough in an oiled bowl and cover with a towel, let rise in a warm area until doubled.
Now, there's a few different ways to cook the naan. I have an electric griddle, so I used that heated to 400 degrees. There's also using a pizza stone in a very hot oven, or making them on a grill. Griddle seemed easiest, no opening and closing a 500 degree oven every few minutes. They cook quickly, and there is some smoke, so be sure to open a window or three.
Tear off portions of the dough and roll them with a rolling pin so they're quite thin. I'd suggest shooting for 1/4 to 1/3 of an inch thick. It doesn't have to be an exact shape, or perfectly even.
Spray the griddle down with cooking spray (or brush with butter or oil...or if you're doing this on a stone/grill, brush the dough down) and slap a naan on!
It's kind of like making pancakes. The edges raise a bit when it's ready to be flipped. Take a peek and make sure it looks grilled and toasty, then...flip!
They cook quickly, maybe 3-4 minutes total for each bread. Keep them warm in a basket/dish lined with a towel. I had melted butter to brush them with before eating. The rest, I'm freezing. The recipe made about 12 naan, I may have gotten more if I tried to make them a more uniform size.
Meanwhile, I had roasted some sweet potatoes...
And made some veggie kebabs, seasoned with lemon juice, olive oil, salt, pepper, garlic powder and oregano.
Look at those peppers! Would you just look at them! So tiny. I saved the seeds, so I can grow my own tiny peppers.
Mmm. Tasty snacks. I'd highly recommend putting some veggies in a warm naan, and topping with tzatziki. I couldn't take any pictures of that...because I was busy chowing.
Until next time!
Cait
Don't eat all of these snacks for dinner...an hour later, you'll be asking, "what's for dinner?!". Not exactly a balanced meal...whoops. Truth be told, I meant to grill chicken, too. Somehow I completely forgot to prepare it in my naan-making happiness.
Chickpeas! I always have a few cans of garbanzos on hand. They're versatile, and it's way cheaper to make your own hummus than to buy tubs at the store. We aren't whizzing chickpeas up today, though, we're pan-frying them!
You'll want to heat about 2 tablespoons of olive oil over medium-high heat. Throw in a smashed garlic clove, you'll remove it when the beans are done. Drain, rinse and dry a can of chickpeas. Add chickpeas and let them hang out for 5-10 minutes, shaking the pan occasionally. When they start to get brown spots, it's time to add spices. I chose the following:
1 tsp. curry powder
1/2 tsp. cumin
1 heaping tsp. Cajun seasoning (I use Spice Hunter brand, it's salt-free and the best around!)
Salt and pepper to taste
I let the spices cook in for about 2 minutes, then finished them off with the juice from half a lemon.
The sky is the limit with spices...get crazy! I read a few recipes that also suggested tossing the chickpeas around in a bit of flour before adding them to the pan. This would help them get more crispy bits, so I might try it next time I make them.
Tzatziki! Everyone's favorite Greek treat. This is a super quick version, so it's on the thin side, which I don't mind if I'm spooning it onto a sandwich.
1 cup Greek yogurt (whichever fat-content floats your boat)
Approximately 1/4 cup minced cucumber (2 inch chunk, I cut off some of the skin)
1 clove garlic, super finely minced or crushed (I scrape my knife against the board to make a paste)
Juice of 1/2 lemon
Salt and pepper to taste
To make it thicker, you just need to strain the yogurt and cucumber. Easy, I just didn't have a few hours for the yogurt to sit in the fridge and expel it's excess liquids.
Next up, we have naan. Delicious Indian bread. So surprisingly easy to make, too. Here's the recipe I used for the dough...
1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
3 tablespoons plain yogurt (I used Greek)
1 egg, beaten
2 teaspoons salt
5 cups A.P. flour (You may need more or less)
Add warm water and yeast to a large bowl, let sit a few minutes until frothy. Stir in rest of ingredients, and enough flour to make a soft dough. Turn out onto a floured surface and knead dough with floured hands for about 5 minutes. Place dough in an oiled bowl and cover with a towel, let rise in a warm area until doubled.
Now, there's a few different ways to cook the naan. I have an electric griddle, so I used that heated to 400 degrees. There's also using a pizza stone in a very hot oven, or making them on a grill. Griddle seemed easiest, no opening and closing a 500 degree oven every few minutes. They cook quickly, and there is some smoke, so be sure to open a window or three.
Tear off portions of the dough and roll them with a rolling pin so they're quite thin. I'd suggest shooting for 1/4 to 1/3 of an inch thick. It doesn't have to be an exact shape, or perfectly even.
Spray the griddle down with cooking spray (or brush with butter or oil...or if you're doing this on a stone/grill, brush the dough down) and slap a naan on!
It's kind of like making pancakes. The edges raise a bit when it's ready to be flipped. Take a peek and make sure it looks grilled and toasty, then...flip!
They cook quickly, maybe 3-4 minutes total for each bread. Keep them warm in a basket/dish lined with a towel. I had melted butter to brush them with before eating. The rest, I'm freezing. The recipe made about 12 naan, I may have gotten more if I tried to make them a more uniform size.
Meanwhile, I had roasted some sweet potatoes...
And made some veggie kebabs, seasoned with lemon juice, olive oil, salt, pepper, garlic powder and oregano.
Look at those peppers! Would you just look at them! So tiny. I saved the seeds, so I can grow my own tiny peppers.
Mmm. Tasty snacks. I'd highly recommend putting some veggies in a warm naan, and topping with tzatziki. I couldn't take any pictures of that...because I was busy chowing.
Until next time!
Cait
Sunday, April 3, 2011
Peppermint Patties
Did you know you can make your own peppermint patties? Welp! You can!
I discovered this in my treat-making-spree about two weeks ago. You know what the best part is? They last quite awhile in the fridge! So if I'm feeling the need for something chocolaty-minty after dinner, I've got a stash. Jimmy packs him in his lunch, as to not offend his laptop after lunch. How nice!
Here's a link to the recipe.
If you choose to make these, two suggestions...
1. Use powdered sugar to coat your hands before rolling each patty-scoop into a ball. It'll keep it from sticking. Dip the bottom of a glass in powdered sugar to keep it from sticking when you're flattening them out.
2. Freeze the patties before dipping them in chocolate. Not overnight, or anything crazy, just nice and firm. I'd say 20 to 30 minutes is ideal.
3. Make sure your chocolate isn't too warm! The patties will start to thaw and get all wiggly and weird. I melted mine with a double-boiler, then took it off the heat and let it cool a bit. You might need to keep re-heating the chocolate. It's a laborious process...but...you're making freakin' candy! What'd you expect?
Happy patties!
Cait
I discovered this in my treat-making-spree about two weeks ago. You know what the best part is? They last quite awhile in the fridge! So if I'm feeling the need for something chocolaty-minty after dinner, I've got a stash. Jimmy packs him in his lunch, as to not offend his laptop after lunch. How nice!
Here's a link to the recipe.
1. Use powdered sugar to coat your hands before rolling each patty-scoop into a ball. It'll keep it from sticking. Dip the bottom of a glass in powdered sugar to keep it from sticking when you're flattening them out.
2. Freeze the patties before dipping them in chocolate. Not overnight, or anything crazy, just nice and firm. I'd say 20 to 30 minutes is ideal.
3. Make sure your chocolate isn't too warm! The patties will start to thaw and get all wiggly and weird. I melted mine with a double-boiler, then took it off the heat and let it cool a bit. You might need to keep re-heating the chocolate. It's a laborious process...but...you're making freakin' candy! What'd you expect?
Happy patties!
Cait
Thursday, March 24, 2011
Key Lime Pie
Last week I went on a treat making spree. I mean, I went bonkers. Outta control. Absolutely MAD.
So I took pictures of everything and I'm posting them one at a time. No recipes, just pictures.
Enjoy!
Cait
Tuesday, March 22, 2011
Samoa Cupcakes
These cupcakes will ruin your life in the best possible way. Make them and give them away. Don't keep them and eat them all.
I'm not even going to give a recipe, it's safer that way. Let's just say, they taste like Girl Scout cookies....but better.
Off to eat 90 vegetables!
Cait
I'm not even going to give a recipe, it's safer that way. Let's just say, they taste like Girl Scout cookies....but better.
Off to eat 90 vegetables!
Cait
Monday, March 21, 2011
Cold Thai Noodle Salad
The ingredient of the day isss.....
SUNBUTTER! Mmm, a delicious spread made with sunflower seeds, and no peanuts, tree nuts, milk, soy, wheat, shellfish, or other allergens within the facility. Why is it magical? Jimmy can eat it, I can eat it, and it tastes damn close to peanut butter. WIN-WIN.
Did you know food allergies are scary? Welp, they are. They're also a bummer. They hardly have their upsides, 99% of the time, they're a drag. The coolest part of food allergies? Jimmy and I get our stir fry cooked separately in the kitchen at Mongolian BBQ when we go. This makes us feel special. That is all.
Asian foods are particularly scary. Peanuts pop up in strange places, fish and oyster sauces are all up in my grill...get that lobster outta my face!
So I've taken to making my own version of a handful of Asian-inspired dishes. I can successfully tackle fried rice, fresh spring rolls, a Thai coconut-curry dish, and two kinds of noodle dishes with "peanut" dressings. This post is for the simple noodle salad I make. The other one gets crazy delicious, tons of veggies and cilantro....mmm! We'll save that for summer when my garden is exploding with edible gifts.
You'll want to start by getting your pasta going. Boil water, salt it, throw in a package of long, skinny noodles, boil for however long the package says. This time I used regular Barilla thin spaghetti, as I already had a package opened. For these salads, I really like Hodgson Mill's brown rice/flax seed pastas. Give 'em a try, they're good!
Next you'll mince up 2-3 cloves of garlic, about an inch long chunk of ginger, and slice 3-4 scallions. Trick: if your ginger is frozen, you can just grate it with a microplane! Mine wasn't frozen...
To start the dressing, you'll want to toast up some sesame seeds in a nonstick pan over medium heat. It just takes a few minutes. Stir often to prevent burning!
You want your sesame seeds to look like they went to Cancun for spring break. See? Throw 'em in a good sized bowl. One with enough room to toss your noodles around. See what I did there? See?!
Then pour a little oil (a tablespoon, perhaps) into the skillet, and cook up the garlic and ginger for a few minutes. It'll take the bite out of the garlic.
Plop the garlic and ginger in the same bowl as the sesame seeds. They are now friends.
Now, to this bowl of friendship, add:
1/4 cup Sunbutter (or peanut butter)
1/4 cup soy sauce (reduced sodium, yo)
1 tablespoon rice wine vinegar
2 tablespoons vegetable oil
2 tablespoons teriyaki or hoisin sauce, either will add depth
1 teaspoon sesame oil
1 teaspoon sriracha
Whisk it up!
When the noodles are done, reserve a bit of the cooking water. Drain the noodles, and drop them into the bowl with the dressing. Stir like crazy! Add the cooking water to make the dressing thinner. I skipped this step, and my noodles were kind of goopy. Stir in the green onions, then pop them in the fridge for a bit. Or eat them warm, either way, they're tasty!
Noodlenoodlenoodle!
Cait
SUNBUTTER! Mmm, a delicious spread made with sunflower seeds, and no peanuts, tree nuts, milk, soy, wheat, shellfish, or other allergens within the facility. Why is it magical? Jimmy can eat it, I can eat it, and it tastes damn close to peanut butter. WIN-WIN.
Did you know food allergies are scary? Welp, they are. They're also a bummer. They hardly have their upsides, 99% of the time, they're a drag. The coolest part of food allergies? Jimmy and I get our stir fry cooked separately in the kitchen at Mongolian BBQ when we go. This makes us feel special. That is all.
Asian foods are particularly scary. Peanuts pop up in strange places, fish and oyster sauces are all up in my grill...get that lobster outta my face!
So I've taken to making my own version of a handful of Asian-inspired dishes. I can successfully tackle fried rice, fresh spring rolls, a Thai coconut-curry dish, and two kinds of noodle dishes with "peanut" dressings. This post is for the simple noodle salad I make. The other one gets crazy delicious, tons of veggies and cilantro....mmm! We'll save that for summer when my garden is exploding with edible gifts.
You'll want to start by getting your pasta going. Boil water, salt it, throw in a package of long, skinny noodles, boil for however long the package says. This time I used regular Barilla thin spaghetti, as I already had a package opened. For these salads, I really like Hodgson Mill's brown rice/flax seed pastas. Give 'em a try, they're good!
Next you'll mince up 2-3 cloves of garlic, about an inch long chunk of ginger, and slice 3-4 scallions. Trick: if your ginger is frozen, you can just grate it with a microplane! Mine wasn't frozen...
To start the dressing, you'll want to toast up some sesame seeds in a nonstick pan over medium heat. It just takes a few minutes. Stir often to prevent burning!
You want your sesame seeds to look like they went to Cancun for spring break. See? Throw 'em in a good sized bowl. One with enough room to toss your noodles around. See what I did there? See?!
Then pour a little oil (a tablespoon, perhaps) into the skillet, and cook up the garlic and ginger for a few minutes. It'll take the bite out of the garlic.
Plop the garlic and ginger in the same bowl as the sesame seeds. They are now friends.
Now, to this bowl of friendship, add:
1/4 cup Sunbutter (or peanut butter)
1/4 cup soy sauce (reduced sodium, yo)
1 tablespoon rice wine vinegar
2 tablespoons vegetable oil
2 tablespoons teriyaki or hoisin sauce, either will add depth
1 teaspoon sesame oil
1 teaspoon sriracha
Whisk it up!
When the noodles are done, reserve a bit of the cooking water. Drain the noodles, and drop them into the bowl with the dressing. Stir like crazy! Add the cooking water to make the dressing thinner. I skipped this step, and my noodles were kind of goopy. Stir in the green onions, then pop them in the fridge for a bit. Or eat them warm, either way, they're tasty!
Noodlenoodlenoodle!
Cait
Monday, March 14, 2011
Cupcake Cookies
Lately I've been following two blogs that are big on decorated cookies.
So I had to make some...of course. My sister, Chloe, happened to be over, and she helped me decorate. It was a lot of fun, she learned some stuff, and I got to practice decorating. I finally used the super cute cookie cutters Jimmy got me for Christmas. Win-win!
Mmm, creamed butter and sugarrr....
I used a chocolate sugar cookie recipe from Bake at 350. So delicious! Shh, don't tell anyone, but I was happy with the cookie alone without frosting!
Hello, cupcake!
I also used a royal icing recipe from Bake at 350. I'm really not sure how I feel about it....it's easier to work with than the royal icing recipe I use for sugar flowers. But that also makes it harder to work with, because it's pretty runny. Icing experiments are in my near future!
At least it tastes good! I used a few drops of almond extract. I love almond extract, it reminds me of Christmas.
Overall, cute and tasty fun. I know what I need to work on for my next batch!
Until next time!
Cait
So I had to make some...of course. My sister, Chloe, happened to be over, and she helped me decorate. It was a lot of fun, she learned some stuff, and I got to practice decorating. I finally used the super cute cookie cutters Jimmy got me for Christmas. Win-win!
Mmm, creamed butter and sugarrr....
I used a chocolate sugar cookie recipe from Bake at 350. So delicious! Shh, don't tell anyone, but I was happy with the cookie alone without frosting!
I also used a royal icing recipe from Bake at 350. I'm really not sure how I feel about it....it's easier to work with than the royal icing recipe I use for sugar flowers. But that also makes it harder to work with, because it's pretty runny. Icing experiments are in my near future!
At least it tastes good! I used a few drops of almond extract. I love almond extract, it reminds me of Christmas.
Overall, cute and tasty fun. I know what I need to work on for my next batch!
Until next time!
Cait
Sunday, March 6, 2011
Spanakopita!
Spanakopita almost sounds like it could be something bad...
"That's the worst case of spanakopita I've ever seen!"
"That guy is a reeealll spanakopita."
When actually, they're just completely delicious Greek spinach pies!!
I like to make my spinach pies into individual triangles for many reasons. One, triangles are fun shapes.
Two, it maximizes the surface area of the phyllo dough for ultimate flaky crispy bits. Three, they're portable! Put it in your pocket, save it for later!
If you're really going to put it in your pocket, I recommend putting dish soap on the greasy stains that will certainly develop on your clothes. Or line your pockets in foil! Now THAT sounds practical.
I took a picture of the ingredients instead of making a list! Isn't that handy? The spices are dill (1 tsp.), garlic powder (1/4 tsp.), salt (1/4 tsp.) and pepper (1/4 tsp.). That funny geometric block in the front is parmesan (I lob of chunks to put in soup, hence the funny shape). In case you live under a rock, the Charles Shaw is wine, get it at Trader Joe's. It'll make you happy. I did forget to put eggs in the picture, you'll need 2 egg whites for the filling.
I use 1 medium yellow onion, about a cup of green onions, 1/2 of a lemons' juice, and 3-4 tablespoons white wine. This makes enough filling to use one roll of phyllo dough. For the dough, you'll need about half a stick of butter, and 5-6 tablespoons olive oil, to brush on for sticking power.
Mmmm, onions. I make my filling by sauteing one yellow onion for about 5 minutes, then adding in the green onions, spinach, lemon juice and wine until just heated through. I season each layer as I add it, so everything is evenly seasoned. After letting the spinach-onion mixture cool for a few minutes, I stir in the two egg whites, 2 tablespoons grated parmesan, 1/2 cup cottage cheese and 4 ounces crumbled feta.
For actually making the pies, unwrap a roll of phyllo dough, cut it in half lengthwise and place under a damp tea towel. I know the photo above is confusing as there are cupcakes pictured on the towel, and not teacups. I don't know what to tell you...besides that phyllo dough becomes ornery if it isn't kept damp. Melt a few tablespoons of butter in the microwave, then stir a few tablespoons of olive oil into it. You'll use this mix for making the pies double tasty.
Uncover half of the phyllo, and brush the whole length with the buttery-oil concoction.
Drop a healthy spoonful of the spinach mix at the top of the sheet of dough.
Take 2 sheets of dough and fold the top left corner over to the right side to form a triangle, fold the triangle over itself, and so on! See? See? Triangle!
Sometimes you're left with a little extra dough at the end of a triangle, just fold it over as best you can. Line the pies on a cookie sheet that's been sprayed lightly with cooking spray. Brush the top of pies with the butter-oil mix. Bake at 350 for 20-25 minutes until they're a nice golden color.
Or if you're using my craptastic oven, 40 minutes. My eye is twitching just thinking about it...
You end up with these beauties! Cheesy, crispy, spinachy. So delicious. The recipe makes about 24 pies, so be sure to have people to share with. I double the recipe if I'm making them for a party, they go fast. You can also make them up, and freeze them before baking. Put parchment or wax paper down on a cookie sheet, and place the pies on that as you make them. Pop the sheet in the freezer, and freeze the pies solid before storing. I use a plastic container, and layer the pies with wax paper or parchment. They can go straight into the oven from frozen, just add between 5 and 10 minutes to the baking time. Brush the pies with melted butter and/or olive oil halfway through baking.
Happy Spinach!
Cait
"That's the worst case of spanakopita I've ever seen!"
"That guy is a reeealll spanakopita."
When actually, they're just completely delicious Greek spinach pies!!
I like to make my spinach pies into individual triangles for many reasons. One, triangles are fun shapes.
Two, it maximizes the surface area of the phyllo dough for ultimate flaky crispy bits. Three, they're portable! Put it in your pocket, save it for later!
If you're really going to put it in your pocket, I recommend putting dish soap on the greasy stains that will certainly develop on your clothes. Or line your pockets in foil! Now THAT sounds practical.
I took a picture of the ingredients instead of making a list! Isn't that handy? The spices are dill (1 tsp.), garlic powder (1/4 tsp.), salt (1/4 tsp.) and pepper (1/4 tsp.). That funny geometric block in the front is parmesan (I lob of chunks to put in soup, hence the funny shape). In case you live under a rock, the Charles Shaw is wine, get it at Trader Joe's. It'll make you happy. I did forget to put eggs in the picture, you'll need 2 egg whites for the filling.
I use 1 medium yellow onion, about a cup of green onions, 1/2 of a lemons' juice, and 3-4 tablespoons white wine. This makes enough filling to use one roll of phyllo dough. For the dough, you'll need about half a stick of butter, and 5-6 tablespoons olive oil, to brush on for sticking power.
Mmmm, onions. I make my filling by sauteing one yellow onion for about 5 minutes, then adding in the green onions, spinach, lemon juice and wine until just heated through. I season each layer as I add it, so everything is evenly seasoned. After letting the spinach-onion mixture cool for a few minutes, I stir in the two egg whites, 2 tablespoons grated parmesan, 1/2 cup cottage cheese and 4 ounces crumbled feta.
For actually making the pies, unwrap a roll of phyllo dough, cut it in half lengthwise and place under a damp tea towel. I know the photo above is confusing as there are cupcakes pictured on the towel, and not teacups. I don't know what to tell you...besides that phyllo dough becomes ornery if it isn't kept damp. Melt a few tablespoons of butter in the microwave, then stir a few tablespoons of olive oil into it. You'll use this mix for making the pies double tasty.
Uncover half of the phyllo, and brush the whole length with the buttery-oil concoction.
Drop a healthy spoonful of the spinach mix at the top of the sheet of dough.
Take 2 sheets of dough and fold the top left corner over to the right side to form a triangle, fold the triangle over itself, and so on! See? See? Triangle!
Sometimes you're left with a little extra dough at the end of a triangle, just fold it over as best you can. Line the pies on a cookie sheet that's been sprayed lightly with cooking spray. Brush the top of pies with the butter-oil mix. Bake at 350 for 20-25 minutes until they're a nice golden color.
Or if you're using my craptastic oven, 40 minutes. My eye is twitching just thinking about it...
You end up with these beauties! Cheesy, crispy, spinachy. So delicious. The recipe makes about 24 pies, so be sure to have people to share with. I double the recipe if I'm making them for a party, they go fast. You can also make them up, and freeze them before baking. Put parchment or wax paper down on a cookie sheet, and place the pies on that as you make them. Pop the sheet in the freezer, and freeze the pies solid before storing. I use a plastic container, and layer the pies with wax paper or parchment. They can go straight into the oven from frozen, just add between 5 and 10 minutes to the baking time. Brush the pies with melted butter and/or olive oil halfway through baking.
Happy Spinach!
Cait
Saturday, February 26, 2011
Browned Butter Chocolate Chip Cookies
Have you ever had anything with browned butter?
I've made brown butter brownies, brown butter rice crispy treats, and now, browned butter chocolate chip cookies! Brown butter takes goodies to the next level. Give it a try, you'll be stunned and amazed!
It's easy to brown butter. Melt it in a pan over medium-high heat. It'll bubble, then start to get brown. Scrape up the brown bits, just like deglazing. I do this for about a minute, then turn off the heat. Be sure not to burn it! If those bits turn black, you have to start over. The process takes 5 to 7 minutes total.
Oh, hello melty butter and sugar!!
Fun fact: I made this recipe. I looked at other recipes, said "thanks for the suggestion", and made my own. I'm not even a chemist!
1 1/2 sticks unsalted butter, melted and browned
1/2 stick butter, room temperature
1 1/4 cup brown sugar, packed
1/2 cup sugar
1/2 tsp. salt
2 eggs
2 tsp. vanilla
2 1/4 cups flour
1 tsp. baking soda
Heaping 1/2 cup semi-sweet chocolate chips
Heaping 1/2 cup dark chocolate chips
Add sugars and salt to mixing bowl, pour browned butter on top. Let cool for a few minutes. Add 1/2 stick room temperature butter. Mix on a medium speed until creamy. Add eggs and vanilla, mix until blended. Gradually add baking soda and flour (I did 4 additions) until just added. Fold in chocolate chips. Let rest in refrigerator for at least an hour. Preheat oven to 350. Prepare baking sheets with parchment paper or Silpat. Bake at 350 for 10 minutes. Cookies should be a light, golden brown on the edges. Let cool for 2-3 minutes on baking sheet, then transfer to cooling rack. Yields about 2 dozen.
The result are slightly crisp on the outside, chewy in the middle, slightly salty, nutty, buttery, TASTY cookies. I don't like a ton of chocolate in my chocolate chip cookies, so add as many chips as you like. This dough is a total winner, however. Don't mess with it. I'm telling you!
I have to go eat a cookie,
Cait
I've made brown butter brownies, brown butter rice crispy treats, and now, browned butter chocolate chip cookies! Brown butter takes goodies to the next level. Give it a try, you'll be stunned and amazed!
It's easy to brown butter. Melt it in a pan over medium-high heat. It'll bubble, then start to get brown. Scrape up the brown bits, just like deglazing. I do this for about a minute, then turn off the heat. Be sure not to burn it! If those bits turn black, you have to start over. The process takes 5 to 7 minutes total.
Oh, hello melty butter and sugar!!
Fun fact: I made this recipe. I looked at other recipes, said "thanks for the suggestion", and made my own. I'm not even a chemist!
1 1/2 sticks unsalted butter, melted and browned
1/2 stick butter, room temperature
1 1/4 cup brown sugar, packed
1/2 cup sugar
1/2 tsp. salt
2 eggs
2 tsp. vanilla
2 1/4 cups flour
1 tsp. baking soda
Heaping 1/2 cup semi-sweet chocolate chips
Heaping 1/2 cup dark chocolate chips
Add sugars and salt to mixing bowl, pour browned butter on top. Let cool for a few minutes. Add 1/2 stick room temperature butter. Mix on a medium speed until creamy. Add eggs and vanilla, mix until blended. Gradually add baking soda and flour (I did 4 additions) until just added. Fold in chocolate chips. Let rest in refrigerator for at least an hour. Preheat oven to 350. Prepare baking sheets with parchment paper or Silpat. Bake at 350 for 10 minutes. Cookies should be a light, golden brown on the edges. Let cool for 2-3 minutes on baking sheet, then transfer to cooling rack. Yields about 2 dozen.
The result are slightly crisp on the outside, chewy in the middle, slightly salty, nutty, buttery, TASTY cookies. I don't like a ton of chocolate in my chocolate chip cookies, so add as many chips as you like. This dough is a total winner, however. Don't mess with it. I'm telling you!
I have to go eat a cookie,
Cait
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