- Okay, I admit it…on my DVR, I still have 40 minutes of Hallmark’s A Happy and Friends Yule Log. Gotta say, it’s nice to watch cavorting puppies and kittens to break from the daily chaos and mayhem…and I’m just talking about my latest forays in the kitchen. Such as…
Recipe at bottom of post
2. Could someone please tell me where the TV remote is? I know, I know, one of you out there is going to snark that I’d track it better if I didn’t mindlessly pop it in my pocket and drop it off, say, in the garage.
3. I know, I know…snark is a noun. Language snobs notwithstanding, it works just as well as a verb.
4. Shouldn’t there be holsters for TV remotes?
5. And finally, here’s a very useful and interesting language website that answers the age-old teacher question of, ‘How is that word used in a sentence?’.
Sunshine Squash Pie
I picked up this recipe from denisonfarms.com, our CSA supplier.
Sunshine squash makes excellent “pumpkin” pie. This recipe comes from the 1975 edition Joy of Cooking:
1. Line a pie pan with pie dough.
2. Preheat oven to 425 degrees.
3. Mix until well blended:
- 2 cups cooked, mashed squash (see newsletter week 20 for instructions to bake squash)
- 1 1/2 cups undiluted evaporated milk or rich cream (or coconut milk for dairy-free)
- 1/4 cup brown sugar & 1/2 cup white sugar (I usually reduce the sugar, since squash is sweeter than pumpkin)
- 1/2 tsp. salt,
- 1 tsp cinnamon,
- 1/2 tsp dried ginger (or 1 tsp grated fresh ginger),
- 1/4 teaspoon nutmeg,
- 1/8 tsp cloves,
- 2 slightly beaten eggs
4. Pour mixture into pie shell.
5. Bake 15 minutes at 425 degrees, then reduce heat to 350 degrees and bake 45 min. longer.
[Notes from TH: Blind baking the crust worked out pretty well for me. I also add lots more spice than recipe calls for.]
October 4 was National Cinnamon Bun Day in Sweden and clearly I had no choice but to honor the good folks from the way-up-north.
But ssshhhh, don’t tell them, I was too time-strapped [I.e. impatient, lazy, and disorganized] to use a yeast-based recipe.
And there it was–a lonely, neglected sheet of puff pastry in the freezer.
Time to experiment.
1. Thaw that baby out**.
2. Make up my own filling.
- Hydrated raisins
- Gobs of cinnamon [the appropriate unit for my favorite spice]
- Softened butter/vanilla shmear
- Chopped almonds
3. Use the Pepperidge Farm baking instructions for a cheese-and-spinach something-or-other as a general guide and hover.
Nope, not pretty. But the ratio of pastry-to-filling–goooood stuff.
I’ll try it again…and maybe even work on the aesthetics.
True, not exactly buns…
Will I be adopted by the Swedes anytime soon? Probably not. But I thank them for their special day.
**Writers and grammar-wonks, I probably should have juxtaposed ‘thaw’ and ‘out’, but it just wasn’t as pleasing to the ear. Sorry.
…in the form of Wor Wonton Soup.
L has been going toe-to-toe with a virus and nothing fortifies her better than this.
1. Shortcut: I didn’t actually make the won tons. I just cut the wrappers into strips and added them late in the process. [Okay, okay, it’s actually ‘wor wonton wrapper strips soup’.]
2. What’s the difference between wonton soup and wor wonton soup?
3. One definition of ‘wor’ in the Chinese language is ‘everything’. Works for me. Think ’empty the fridge and cupboards’.
4. One of my favorite parts of making soup: watching it grow…and grow…until “we’re gonna need a bigger pot”. Leftovers? Absolutely.
5. This recipe https://noshingwiththenolands.com/wor-won-ton-soup/ outclasses the broth from the local Chinese restaurants. It’s the ginger, I’d say, though the early addition of Chinese five-spice and elephant garlic in the sesame oil-infused heat didn’t hurt.
6. Why do I keep weaving cooking into my writing?
This piece https://writingcooperative.com/want-to-write-better-try-cooking-b918272b7025 helps explain.
Today’s topic: Cinnamon rolls.
Come on folks, if there isn’t a roiling ooze of brown sugar, melted butter, and cinnamon the second the knife presses into the roll, it ain’t a cinnamon roll.
Want one with frosting? How about powdered sugar/cream cheese mortar? Something that requires the slathering skills of a professional mason. And yes, paying the guy’s union rate is worth it.
My cardiologist awaits…
It’s been years since I’ve made chicken and dumplings, but I wanted something different from the rotisserie birdzilla I bought at Costco.
And that something was comfort.
The tablespoon of bacon grease that mysteriously found its way into the broth didn’t hurt.
Nor did the half-glass of Sauvignon Blanc.
Prior to that…a little pepper, thyme, a good dose of Trader Joe’s 21 Seasoning Salute, and some dehydrated garlic joined the sauteeing onions, celery, carrots, and potatoes for a little blooming.
After that, I added the chicken cubes, gave it 20 minutes and completed final steps for the dumplings.
They needed seasoning, so out trotted L to the garden for some chives. She was, of course, escorted by the ever productive Buddy.I slapped–okay, I was gentler than that–the dough on the broth/chicken/veggie concoction [let’s just call it ‘soup’]. This recipe called for just five minutes of cooking time. Hoping a longer dip in the soup would enhance the flavor, I gave them 20 minutes and they were just fine. We both enjoyed how those skimpy balls o’ dough puffed into substantial orbs of comfort.
Ruminations from the kitchen:
- I marvel at how I repeatedly tempt the cruel nature of gravity by plopping food-filled bowls and plasticware just off the edge of the counter.
- I still maintain that food tasted straight from the pan rates higher than eaten from a plate.
- Want to make a racket in the kitchen? Just try being quiet. Seriously, every time I saunter out in the morning for a silent early exit, I inevitably bump one glass container in the fridge into another, ram my elbow into the coffee maker, and pull a glass from the drainer, setting off a chain reaction of tumbling mugs and dishes.
continuing my offshoot of this blog…
trying out an offshoot of this blog…
My wife added orange marmalade on top after the photo was taken.
Here also is one of the three bambinos.
On Super Bowl Sunday, as I watched, paused, watched, rewound, paused…well, you get the idea…the game, I took on this new recipe.
Thanks to Virginia for the inspiration to bake this O.M.C. She had blogged about this once-a-year cake a few years back.
It’s so big–needs five whole eggs and four egg yolks–that I have to abbreviate the name. [Shape Shifters Fitness Trainer–avert your eyes.]
A few broken rules:
- I would double the syrup and poke even more toothpick holes into the baked cake.
- I didn’t go three layers high. Reason? I didn’t have three round cake pans.
Instead, I went with a two-layer rectangular cake with leftover batter for three mini-cakes. I actually preferred this approach so I could experiment with other accompaniments for the bambinos. [My favorite: key lime marmalade mixed with sour cream as a ‘dip’.]
Anyway, I enjoyed the result. [Thanks again, Virginia!] And so did my work colleagues the next day. [Plenty for them and for us at home.]
Drawback: I didn’t enjoy the way the first part of the recipe was written.
Excerpt: Cake: Sift flour, baking powder, & salt twice in a large bowl. In a separate bowl, beat butter on MEDIUM (~4 minutes). Add sugar steadily with mixer running; beat until light & fluffy. Add eggs & yolks, one at a time, beating well after each addition; scrape down sides at least once. After eggs are added, continue to beat on MEDIUM for 2 minutes; add oil & beat for 1 minute on LOW. In a third bowl, combine orange zest, vanilla, & buttermilk. Using a rubber spatula, fold in half of dry ingredients. [This is where confusion set in. Based on these instructions, wouldn’t you fold half of the dry ingredients into the bowl of the zest, vanilla, and buttermilk?]
If I rewrote this, I would have gone with:
Set up three bowls for the varied ingredients.
- The largest bowl for the butter, sugar, eggs, and oil. You will be adding the rest of the ingredients here.
- A bowl large enough for 3+ cups of sifted dry ingredients.
- A bowl large enough for the orange zest, a cup of buttermilk, and the vanilla.
I valiantly rose above the confusing instructions because, well, we’re talkin’ dessert here.
Give it a try.
CHOCOLATE CHIP KABOCHA BREAD
The moist center is from the ‘swirl’ ingredients.
- 3/4 cup chocolate chips
- 2 teaspoons ground cinnamon
- 2 tablespoons brown sugar
- 2 tablespoons maple syrup
But I skipped the chocolate chips in the swirl and added some molasses. [My wife is having the lawyer draw up the divorce papers as I write this.] I also added dried cranberries.
- The bread looks a little flat. Rationalization: I like ‘dense’. She suggested that I use more leavener. I actually [this time] followed the recipe and added the suggested amount of baking powder. I wonder if I added too much–Bridget Lancaster of American’s Test Kitchen once warned against overdoing it because the result might be a welcome rise…followed by an unwelcome slump. Shrug. Hand me another piece of the bread. The coffee’s ready.
- Amazing how much post-baking cleanup can be accomplished when you set the timer for five minutes.
- Siri loves a good countdown.