Dr Food went back to his ROOTS

and felt compelled to make a deep fried turkey. Our neighbors Jeff and Cathy just happened to have a turkey in their freezer. We planned on this dinner and thawed it a few days before. Then the fun began with tools. Turkey injectors and rubs and vats of oil.



Sorta gross if you ask me. I stuck to making some potatoes.



Poor dog didn't know what to make out of any of this



Oil is up to temperature and the turkey is being lowered. It must be a guy thing because all the guys had to sit out there and watch it.

There it is frying







Jeff was ready



Thanksgiving will be cooked MY way



Benefit of all of this is the turkey soup that I get to make. Here is the broth that is simmering away this morning



So the rest of today is making Korean food for a Korean friend. Stay tuned!

Time to eat

Perhaps the most bizarre cooking day yet...

or maybe the title of this post should be "I am schizophrenic"

It all started with making dashi for chawan mushi.




then I remembered that I had starter going for injera for my pretend children next door.



another batch done for the week



Then I start thinking of Gourmet magazine and recipes that I really want to make from the issue that my friend Val gave me. I decided that I am craving "Men's Favorite Salad"



Gourmet Magazine (I love you and will miss you Gourmet!)


Men's Favorite Salad

1 (2 1/2-lb) green cabbage, outer leaves discarded
1 medium onion, halved lengthwise, then thinly sliced crosswise
2 tablespoons chopped fresh flat-leaf parsley
2 cups 4% cottage cheese (preferably small-curd; 16 oz)
1/2 cup plus 2 tablespoons mayonnaise
1 teaspoon fresh lemon juice, or to taste
1 teaspoon salt
1/2 teaspoon black pepper

Cut cabbage into 2-inch wedges and core, then very thinly slice crosswise. Transfer to a large bowl. Add remaining ingredients and toss to coat. Let stand 15 minutes (or chill up to 2 hours) to allow flavors to meld.

This salad is fantastic and you should make it!

Oh yeah, I took salmon out to grill too. I shoved the salmon in some marinade.

Back to the Chawan Mushi



I even had ginko nuts in a can (not very good when you are use to fresh ones, but they will do)



Made the egg mixture and getting these puppies ready to steam





Yum, they came out perfect




Oh yeah, and just for kicks I made some artichokes



I think I may have mixed a few too many things in this "dinner" but boy was it good!

Chawan Mushi
Japanese Cooking by Jon Spayde

4 medium shrimp, peeled, deveined and split in half lengthwise
salt
1/2 chicken breast boned and cubed
few drops sake
1/4 tsp soy sauce
12 gingko nuts

Custard
4 eggs
2 2/3 C dashi (recipe to follow)
1/2 tsp salt
1/8 tsp soysauce
4 tsp ginger

Sprinkle the shrimp with a little salt. Sprinkle the chicken pieces with a little sake and allow them to stand for a moment; then sprinkle the chicken lightly with salt and soysauce. Place one shrimp, some chicken cubes, and three of the gingko nuts in each of the four ramekin dishes or mugs.

Beat the eggs thoroughly and stir in the dashi, salt and soysauce. Pour the mixture over the ingredients in the ramekins.

Cover the ramekins with aluminum foil and place them in a steamer. Bring the water to a boil, then partially cover the steamer and steam over moderate heat for about 10 minutes. The custard should be firm on top. Because of the moisture given off by the various ingredients, chawan mushi will be less firm than Western custard. In fact, this dish is often lassed as a soup.

Sprinkle a little grated ginger on top before eating.

*NOTE I usually use whatever I feel like in this dish. This time I tried some mushrooms and scallions along with the chicken and shrimp. I often leave out the gingko nuts if I can't find them.

DASHI
4 1/2 C water
1 oz konbu
1 oz dried vonito flakes

Put 4 C cold water into a large saucepan and add 1 oz konbu. Heat the water and just before it boils remove the konbu. Allow the water to come to a full boil, then add 1/4 C cold water to bring the temperature down quickly. Immediately add 1 oz bonito flakes. let the mixtue return to the boil, then boil the flakes for only 2 or 3 seconds; any longer, and the stock will become bitter. Remove from the heat and strain.

The Pressure Cooker is Our Friend!

The day started off with another Babka (recipe given here before). I wanted to smell baking. I decided to make the cinnamon one this time. It was just as good as the chocolate one.


Seinfeld -) The Babka

and here is MY cinnamon Babka



One went to the next door neighbors and my pretend children. Half of it went to my other neighbors. Half we kept and are eating.

The question of what dinner was going to be came up. Since I had fasted for a long time and had not really had anything good to eat since I had, I decided on one of my favorite dishes. It is easy to make but you have to get over your fear of the dreaded pressure cooker.



The secret ingredient is SALT PORK!

This dish is suppose to be made with a Guinea Hen, but I can't find vegetables here let alone a Guinea Hen. I used chicken.



I know that many people are apprehensive about using a pressure cooker, but really they are safe. I love mine and use it whenever I can.

Comes out great every time!



Now go out and try it. It is perfect for the cold days that are coming.



Saveur Cooks 
Authentic French
Pintade au Chou 
(Guinea Hen with Cabbage)

(When I went to go get a "Guinea Hen" the man at the meat department 
told me that it was no more than a small chicken. I was surprised but 
that is what I used)

1 2-1/2-3lb Guinea Hen (like I said, I used a small chicken)

Salt and freshly ground black pepper 

2 tbsp vegetable oil

8 oz lean salt pork diced

2 medium yellow onions peeled and finely chopped

2 tbsp butter

2 carrots, peeled and sliced into thin rounds

12 new potatoes 

1 medium savoy cabbage, quartered, cored and cut into 1/4" wide strips 

1 12oz bottle of lager-style beer

1. Rub chicken inside and out with salt and pepper, then tie legs 
together with kitchen string

2. Heat 1 tbsp. of the oil in the bottom of a pressure cooker over 
medium heat, add salt pork, and saute until brown and crisp, about 10 
min. Remove salt pork with a slotted spoon and set aside. Saute 
onions in salt pork fat until soft, about 20 minutes. Remove with a 
slotted spoon and set aside.

3. Add butter and remaining 1 tbsp oil to pressure cooker. Add 
chicken and brown all over, turning several times, for about 20 
minutes. Season with salt and pepper, then add salt pork, onions, 
carrots, potatoes, and cabbage. Pour beer over chicken and 
vegetables. Place lid on pressure cooker, close tightly, and process 
according to manufacturer's instructions at a pressure of 10lbs or on 
high for 20 minutes. Remove from heat, let stand for 5 minutes, and 
carefully open cover.

I stole this recipe but it is time to tell all

I was married before. Eons and eons ago on another planet I was married. I lived in Los Angeles and there was a restaurant there that "Mr First" and I used to go to. This restaurant had THE best clam chowder (Boston of course) and it just so happened that the owner of this restaurant was friends with "Mr First's" family. So, "Mr. First would always ask for this clam chowder recipe and "Restaurant Dude" would never give it to him. Well, come our wedding Mr restaurant dude gave us a card that looked like this:



Inside of that card when you unfolded it lo and behold there was the recipe




So, eons have gone by and Mr First has moved on and so has Restaurant Dude (restaurant closed down eons ago too). *I* was crafty enough to leave all my worldly possessions behind when I got divorced (other than baccarat crystal glasses and this recipe...oh yeah, and my China). Pffft....furntiture...who needs furniture?



I was at dinner last night at the neighbors and when Jeff said that he loves clam chowder I said "I make the best" and promised to make him some today from the Restaurant Dude's recipe.



Clam Chowder

24 oz minced clams (canned)
1 qt clam juice
6 oz salt pork (ground fine)
6 oz onions (diced)
4 oz celery (chopped)
1lb potato (diced)
2 oz flour
1/8 oz salt
1/4 tsp white pepper
1 qt cream (this recipe calls for mocha mix here. I don't even know if mocha mix exsists anymore. I used Coffee Mate (regular and liquid and not fat free. You can do what you want but I would not use regular cream here. I think that this is the secret to this recipe)
2 oz butter
1 oz corn starch
4 oz evaporated milk
1 oz brandy

1. Drain juice from clams and reserve. Add potatoes to juice (1qt + reserve from clams) cook till tender. Add salt and pepper and set aside.

2. In large pot render salt pork (5-10min). Add onions and celery and saute until transparent.

3. Add flour to make roux and cook 2 to 3 min (DO NOT BROWN). Mix in juice and potatoes and clams.

4. Add Cream (mocha mix) and butter reserving 1 cup cream to mix with starch and add to chowder. i

5. Place over heat and stir continually till thickened- DO NOT BOIL!

6. Remove from heat and add evaporated milk and brandy

Ok to store in refrig and reheat. Just before serving add a pinch of butter on top of bowl.

So there ya have it. My secret recipe. Not really mine because I sort of stole it. First from Restaurant Dude and finally from Mr. First. I took it. I am not even sure he ever knew that it was gone. So now I am sharing it with you. If anyone asks tell them that it was Restaurant Dude's recipe.

Keeping up with the others

Ya know it isn't so easy keeping a food blog. I have the policy that what I put on my blog is really what I am doing and making. It is hard to make something new and exciting every day.



I am a woman of few words (unless you know me in person) and I have a hard time going on and on about the things that I am making. Sure I want to share, I just don't want to bore the pants off of you. So here ya have it. It is a Carrot Cake. I made it for a friends birthday and we all liked it a lot. I am posting the recipe so you can make it and like it too. No, this blog will never be my 15 minutes of fame. I already had that when I won a YEAR'S worth of groceries. Or maybe it was the time I won a trip to Italy on a radio station but I didn't take the trip. I think I had lots of 15 minutes so I will move on and here is the recipe:



Carrot Cake with Maple-Cream Cheese Icing
Bon Appétit | September 1999

Cake
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups sugar
1 1/4 cups canola oil
4 large eggs
3 cups grated peeled carrots
1 1/4 cups coarsely chopped walnuts
2 tablespoons minced peeled ginger

Icing
10 ounces cream cheese (such as Philadelphia), room temperature
5 tablespoons unsalted butter, room temperature
2 1/2 cups powdered sugar
1/4 cup pure maple syrup

12 walnut halves (for garnish)

For cake:
Preheat oven to 350°F. Butter two 9-inch-diameter cake pans. Line bottom of pans with waxed paper. Butter and flour paper; tap out excess flour (I used a sheet pan). Whisk flour, baking soda, salt and cinnamon in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and ginger. Divide batter between prepared pans.

Bake cakes until tester inserted into center comes out clean, about 40 minutes (I baked for 50 minutes in sheetpan). Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper; cool cakes completely.

For icing:
Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy. Add powdered sugar and beat at low speed until well blended. Beat in maple syrup. Chill until just firm enough to spread, 30 minutes.

Place 1 cake layer on platter. Spread with 3/4 cup icing. Top with second layer. Spread remaining icing over entire cake. Arrange walnut halves around top edge. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 30 minutes before serving.)

This is well worth making (and easy) if you are into carrot cake. This is one of the better ones that I have had.

Just another day in the kitchen...Ginger butternut squash stew

So, this is just a dinner that I made because it was freezing outside and I felt like another stew. Nothing fancy. Just good.



So get this... I go to the market and mind you that it is APPLE SEASON here in New England. I go to get cider and there is none. What the hell? No cider in the place that you think of in fall as the apple mecca? pffft. Look what I ended up with



Thank you Hannafords! I wanna go home.

For your viewing entertainment here is what is going on in my kitchen most the time. iPod selection is weird but I call it ecclectic!



It filled the bill



Gingered Butternut Squash and Pork Stew


The Washington Post, October 19, 2005


8 servings

Ingredients:

4 to 5 tablespoons vegetable oil
1 medium (1/4 pound) onion, finely diced
1/2 pound butternut squash, peeled and cut into 1/2-inch dice
1 medium (1/4 pound) white turnips (or yellow turnips), peeled and cut into 1/2-inch dice
1 teaspoon ground ginger
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3 tablespoons flour
2 cups low-sodium chicken broth
2 cups apple cider
Salt
Freshly ground black pepper
3 to 3 1/2 pounds boneless pork shoulder, butt or country-style spareribs, trimmed of visible fat and cut into bite-size pieces
Directions:

In a large pot over medium heat, heat 2 tablespoons of the oil. Add the onions and cook until they have softened and just start to brown, about 8 minutes. Add the diced squash and turnip and the ginger, cumin and cayenne pepper, stirring to combine. Add the flour and stir until blended, then add the chicken broth and 1 cup of the apple cider. Add salt and pepper to taste.

Meanwhile, in a large saute pan over medium-high heat, add 2 tablespoons of the oil. Add enough of the pork cubes to fill the pan comfortably without crowding the pieces. Brown the meat, turning at least once, 4 to 5 minutes total, then transfer it to a large bowl and set aside. Repeat with the remaining pieces, adding more oil to the pan if needed.

In the same pan used to brown the pork, increase the heat to high. Add the remaining 1 cup of apple cider, using it just to deglaze the pan, scraping up any browned bits of pork stuck to the pan.

Transfer this mixture, along with the reserved pork and its accumulated juices, to the pot with the vegetables. The broth should cover the pork and vegetables; if it does not, add more apple cider or water. Bring the stew to a simmer. Reduce the heat to low and let the broth cook gently, uncovered, until the meat is tender, 2 1/2 to 3 hours, tasting and adjusting seasonings as needed after about 1 hour.

Serve hot, or let cool completely then cover tightly and refrigerate up to 3 days or freeze for up to 3 months.

Cheese and Onion Bread but it didn't make me feel better

I have a cold that has been going on for a few weeks. Nothing big but between painting my living room and having this cold I feel like crap. Enough about me...

I didn't want to just sit here so I found an "easy" bread recipe. Note to self: No bread recipe is EASY.



Starts of with making the dough into little balls and stacking them up in a tin.



Comes out cheesy



I taste tested it and I thought it was ok. Dr Food really liked it. He even exclaimed loudly "Cheeeesy"

Cheese and Onion Loaf
Adapted from "The Complete Book of Bread & Bread Machines"
Christine Ingram and Jennie Shapter

1 onion finely chopped
3 1/2 Tbl butter
4 C unbleached white bread flour
1/4 oz rapid rise dried yeast
1 tsp mustard powder
1 1/2 C grated sharp cheddar (I used about 2 1/2-3 cups)
2/3 C lukewarm milk
2/3 C lukewarm water
salt and ground black pepper


1. Lightly grease a loaf pan (10 x 4). Melt 2 Tbl of the butter in a heavy frying pan and saute the onion until it is soft and light golden. Set aside to cool.

2. Sift the flour into a large bowl and stir in the yeast, mustard, salt and pepper. Stir i three-quarters of the grated cheese and the onion. Make a well in the center. Add the milk and water; blend to a soft dough. Turn out on to a lightly floured surface and knead for 10 minutes until smooth and elastic.

3. Place the dough in a lightly oiled bowl, cover with oiled plastic wrap and leave in a warm place, for about 45-60 minutes, until doubled in size.

4. Turn the dough out on to a lightly floured surface, knock back, and knead gently. Divide into 20 equal pieces and shape into small rounds. Place half in the prepared tin and brush with some melted butter. Top with the remaining rounds of dough and brush with the remaining butter.

5. Cover with oiled plastic wrap and leace to rise for 45 minutes, until the dough reaches the top of the tin. Meanwhile preheat the over to 375 degrees.

6. Sprinkle the remaining cheese over the top. Bake for 40-45 minutes or until risen and golden brown. Cool on a wire rack.

Enjoy the cheesy.