Oh Snap! Popovers

Have you ever been gifted something and didn’t know what to do with it? This was true for me with this popover pan.

We moved our belongings out of the house into the garage this past November when we had ALL of our hardwood floors refinished before Christmas. I was in a tossing and keeping mode I was in I stared at this popover pan – Stay? or Go!

IMG_8456

Well it must be used before any decision can be made, right? I have never eaten a popover before. I must try it out.

IMG_8467

I read two recipes: the one on the popover pan box and Alton Brown’s Good Eats 3 cookbook. The ingredients were simple eggs, milk, flour, salt and butter and toss in the the blender. I love simple, so how hard could it be?

I was also curious to see how this whole pop-up event was going to transpire in the oven so I sat and watch the event through the oven window.

POP OVER recipe (from Progressive International)

Preheat over and Pan 450 degrees F (makes 5-6 popovers)

Ingredients: 1 C milk, 1 C flour, 3 eggs, 2 tsp oil, 1/2 tsp salt

Combine all ingredients in blender and blend on high until bubbles form. Fill the preheated popover tins (BNSP-100) 1/2 to 3/4 full depending on how large you want your rolls to be. Bake 20 minutes at 425 degrees F, reduce heat, bake an additional 20 minutes at 350 degrees F.

Patty’s Popover points:

1.The key to popovers is heating the pan. If you don’t preheat the pan you will have doughy denseness and no pop. Also brush the sides with butter or oil so the side of the roll does not stick to the pan.

The batter will get crispy first on the outside next to the tubes in the pan and rise first. Then the batter in the center will rise later and provide the pop and leave the hole (see next point).

2.Yes there is a hole in the center. These rolls are good for putting an egg in for breakfast or a chicken salad for lunch. What they are best used and known for is a hearty beef meal with gravy and mashed potatoes. Mmmmmmm. Me, I like butter and jelly.

IMG_8457

3.The difference between the recipe above and AB Good Eats 3 version is amount of flour and eggs he used; and he used butter. No offense AB, but I liked the side of the box recipe better, save the oil. The amount was just right for filling all six tubes. I like even numbers.

4. As you can see below, the tubes were not evenly filled so the popovers on the bottom of the picture did not rise as high as the ones at the top of the picture. Best to use a measuring cup – probably 1/2 cup – so as to not have different sized rolls.

IMG_8468

5. It is plain to see that popovers are puffy and pretty cool. I was a little amazed. My husband liked them. I don’t think he had ever had one before. Most references say that they are easier to make than dinner rolls for a nice meal planned. The eggs give them substance compared to a dinner roll.

I made popovers six times in a span of two weeks. I sat on the floor watching them rise at 10:00 pm at night and I made the mistake of not preheating the pan once. Big mistake. There was no pop in the over. Tee hee.

6. Some recipes I researched used a regular muffin pan to make popovers. They are just not as tall as these. Should I keep the pan? or toss it? I can’t decide, yet.

When you have a few ingredients, then technique is the key. It’s all in the preparation to make your popover the star.

Sneak zucchini onto your neighbors porch

Today is my birthday and a National Holiday:  Sneak zucchini onto your neighbor’s porch day!

I have my share of zucchini in the garden and with vacation coming, my neighbors may be the recipient of some of these squash babies.

IMG_8097IMG_8098

If you gifted with a few zucchini – here are some new recipes I have tried this season.

IMG_8096

Chocolate Zucchini cake

IMG_8075

Crust-less Summer Zucchini Pie

IMG_8072

Zucchini Fritters

IMG_8069

Quinoa-Rice salad with cherries and feta adapted from the Weight Watchers July/August 2016 edition.

Patty’s Points

1. The all recipes! website is a great resource to look for recipes for the home cook. AND always read the reviews by the readers to see the pitfalls and triumphs of the recipe.

2. Here are a few cookbooks to sample:

The Inspired by Zucchini Cookbook

Chocolate & Zucchini: Le Livre

The Classic Zucchini Cookbook

3.The Chocolate Zucchini Cake is a winner! It is a great cake to make and store in the freezer and pull out for a potluck or picnic. Chocolate Cheese Frosting is an awesome addition to this cake. Super!

4.Zucchini can be used to substitute for pickles in relishes – made sweet or dill – and canned. I tried a recipe through the Ball Canning Cookbook summer and they were awesome as hot dog condiments.

5. Invest in a food processor with a shredder. Place the zucchini in a colander/strainer to get the water content out before cooking with it.

Get on with it now. It’s Zucchini Day!

Springing Forward

Spring is time for growth and renewal. But the world and the weather have been volatile this past week as we moved into this new season.

Growth is painful. I’d be lying if I didn’t say I’ve been in a funk for the last year. I left one job and took another, my father died, our daughter married, our son moved home to the US, and my house is a complete mess. BUT through all of this turmoil and upheavel, I have continued to cook.

I may print some of my cooking adventures out to cleanse myself, but not all at once. You as the reader won’t appreciate my purging, only I would.

So here’s to spring, new growth, moving on and putting away the Christmas decorations this Easter weekend.

Syrian Semolina and Nut Cake

I am a big fan of The Splendid Table. It is an American Public Media radio broadcast that can also be found on most podcast libraries. Lynn Rosetto Kasper has the best radio voice ever! I could listen to her all day. She is charming to her guests and to us, her listeners. Syrian Semolina and Nut Cake from the author Anissa Helou from her cookbook Sweet Middle East was featured last month. She describes it as a “delectable syrupy sponge cake topped with mixed nuts.”

I was drawn to the nuts as ingredients in the recipe. I have a stash of nuts in the freezer and my husband has been noshing on them lately.  The rest of the ingredients I did not have in my pantry: semolina, baker’s sugar, orange blossom water and rose water. I was not in a mood to go out searching store to store for these ingredients, so I went online.  King Arthur Flour had everything I needed in one location. What a wonderful website and a great reference for baking.

Go to The Splendid Table website for the recipe  and you will see that it is a pretty easy cake to put together. Flour, butter, sugar, yogurt, baking soda and of course NUTS.

The fragrant sugar syrup on the other hand was challenging. The orange blossom and rose water were extremely fragrant and seemed to be competing with each other as flavors. Once they settled down it was better.

Patty’s Points:

1.Timing. The cake has to set for 3 hours before baking, so plan accordingly.

2.Syrup. Even though the author recommends putting the syrup on the cake for it to soak in, I do not recommend doing that. The syrup was overpoweringly sweet and fragrant, just as the author stated. It was so sweet that it took away from the flavor of the cake and the nuts.

It is also quite possible that I overcooked the syrup and it wasn’t the proper consistency to soak into the cake. My husband and I liked the cake, but the syrup made the cake too sweet. I would recommend serving the cake, plain, with the syrup on the side and maybe with some plain or vanilla yogurt as a dollop.

3.Ingredients. Simple to make with complex ingredients. I had never purchased these ingredients before, ever. Semolina flour is used with breads or dough, like pizza, to give them extra crunch. Baker’s sugar is very fine. I used to shrug it off when I saw it in recipes and made my own by processing regular sugar. But this had such a lovely quality of fineness that I’ll think differently about it in the future.

Orange blossom water and rose water.  I’d heard of rose water but never orange blossom water. I actually saw an episode of Good Eats with Alton Brown where he made rose water from chemical-free roses at home. This web post from Pam in the Garden follows the Alton Brown step-by-step process of making rose water. Orange blossom water and rose water I have seen as ingredients for baklava, but I’ve never had them on hand before. The uses for the fragrant waters go beyond food and are beneficial to skin and health enhancers.

4.Nuts. Despite the recipe directions to add the nuts prior to baking, they run the risk of burning. I would recommend adding them halfway through the baking time to prevent the char.

We had a blizzard hit here two days ago and I’ve been sick in bed all week so writing this blog helped me leap out of the doldrums. Thanks for reading. Be fearless and keep cooking.

 

25th Anniversary Hoyt Street Cookie Exchange

InvitationMy invitation to “cookie bomb” the Annual Hoyt Street Cookie Exchange was taped to my front door. Isn’t it precious? This is a special year because it is the 25th Anniversary. I don’t live in the neighborhood but I get an invite from my friend Joy every year. She hosted it this year and did a bang up job.

I started a new job six weeks ago and my life has been crazy. Check out my other blog, the patty beat, to see the details of that. As I was reflecting just yesterday, that when life is crazy anyway, throw a major holiday and family wedding in the mix and *%#@!*#@!

I planned in advance knowing I would have little time this week get it altogether.

the recipe

I chose the recipe from Cook’s Country December/January 2015 and it was the Grand Prize Winner of the Christmas Cookie Contest entitled Chocolate Croissant Cookies by Karen Cope of Minneapolis, MN. The requirement for the cookie exchange is to make 5 dozen cookies to share among a group of people and take home a smorgasbord of cookies to share for the holidays I made the dough in advance and popped it in the freezer for the past two weeks. I put it in the refrigerator 24 hours before assembly for it to thaw.

IMG_6161

The dough is a mini version of the croissant. The chocolate bars are placed in the center, fold over the dough and pop it in the oven.

IMG_6170

Rolling out and cutting the dough into twenty 4 x 2 inch pieces was the challenging part of the construction.

IMG_6173

I was pretty amazed that I rolled out and assembled the cookies in 2 hours. The last batch was warm from the oven and placed separately from the first two batches. Didn’t want the chocolate to schmush.

IMG_6175

Lucky for me Joy had two lovely plates for me to put my cookies on to display.

Chocolate Croissant Cookies

Every year the cookies become more creative.

St Nick cookies

 St Nick Cookies

 

Almond Coconut Cookies

 Almond Coconut cookies

reindeer cookies

 Reindeer Cookies

Heath bar cookies

Pecan Pie Bars

snowman cookies

 Snowman Cookies

Joy displayed a poster of all the pictures from all the past years and it was a nice to reflect on the past and look to the future.

Hoyt Street Cookie Exchange

 The 25th Annual Hoyt Street Cookie Exchange 2014

Spring Green

I spent the past week in the snowy mountains. Upon returning home the trees have burst out with flowers, shoots of grass have sprouted, and the sun has warmed the earth.  I’m feeling green. The color of spring.

Two months ago for the tea party I made goodie bags with Matcha green tea. I started drinking it during menopausal years for an energy boost. According to Wikipedia Matcha green tea is a finely milled or fine powder green tea.  Japanese tea ceremonies focus on the preparation, serving, and drinking of matcha. Matcha is used to flavor and dye foods such as sobi noodles, ice cream, pastries and even a Japanese candy called wagashi.

Matcha is made from shade-grown tea leaves. The preparation of matcha starts several weeks before harvest & can last up to 20 days, when the tea bushes are covered to prevent direct sunlight.This slows down growth, stimulates an increase in chlorophyll levels, turns the leaves a darker shade of green, and causes the production of amino acids in particular L-Theanine. Only the finest tea buds are hand-picked. After harvesting, if the leaves are rolled out before drying, the result will be auokuro tea. If the leaves are laid out flat to dry, they will crumble somewhat and become known as tencha. Tenchacan then be de-veined, de-stemmed, and stone-ground to the fine, bright green, talc-like powder known as matcha.

It can take up to one hour to grind 30 grams of matcha. Now I know why it is so expensive. I purchased 1.5 ounces for $14.

Matcha green tea

My fellow blogger, jothetartqueen has made many recipes with Matcha green tea. She is a trained chef and I appreciate her talents and daring skills.

For my challenge I made macarons and candy laced with matcha.I’ve made macarons before check out this earlier posting.

Match tea macarons from  Mélanger :: to mix

100 g egg whites

35 g egg white powder

125 g almond meal

125 g powdered sugar

2 tsp Matcha green tea powder

Syrup: 150 g sugar and 50 ml water

Directions

Process the almond meal and icing sugar together.  In a mixer, whip half the egg whites to soft peaks.  Meanwhile, in a saucepan bring the water and sugar for the syrup to 117C (or 242F) on a candy thermometer.  Once ready, slowly add the boiling syrup to the egg whites and continue to whip on medium speed until they thick and shiny and are completely cooled (about 10 minutes).  At the final changes of whipping the meringue, and add the matcha tea powder.  Mix the remaining egg whites to the sifted almond mixture and fold into the meringue in four parts.

green tea macarons

Pipe macarons on lined baking sheets. Double up your baking sheets if you do not have professional grade quality.  Let your macarons sit at room temperature for 30-60 minutes. Bake at 140C or 280F for 15-18 minutes.  Fill with ganache or filling of your choice.  Refrigerate to set.

baking sheets of macarons

Chocolate ganache 

120g dark chocolate, chopped

1/2 cup heavy cream

Directions

Heat cream until bubbles form around the edge of the pan.  Pour over the chocolate.  Let sit for 2-3 minutes and then stir.  Let cool then transfer to the refrigerator to thicken.


chocolate ganache

the final product

Matcha White Chocolate Pistachio Cups – The Sweetest Kitchen

Makes about 10-12 mini cups

Ingredients
For the outer shell:
140 grams good quality white chocolate (at least 30% cocoa solids)
About 1/2 teaspoon Matcha – or enough to get a nice pastel green color

For the filling:
1 cup pistachios, shells removed
pinch of salt
1 tablespoon flavorless oil, but you may need less or slightly more (I used canola)
pinch or two of Matcha
25g icing sugar

For the filling, place pistachios and salt in a food processor and blend until it starts coming together in a ball. This could take up to 15 minutes and you’ll have to scrape down the sides of the bowl often. If you’ve ever made your own nut butter, it’s basically the same process. With the motor running, add some oil slowly until the nut butter begins to thin out. Do not use too much though as you don’t want it to be runny. About the consistency of commercially prepared peanut butter is good. Add a pinch (or two if you like) of Matcha to the nut butter and blend again until well combined.  Set aside.

paste

Place 12 mini cupcake wrappers into a mini cupcake baking tray. Note, I only got 11 1/2 cups using this recipe!

For the outer shell, melt chocolate in a heatproof bowl over a pan of simmering water, stirring constantly. Do not let the bowl touch the water, and do not get water into the chocolate. When chocolate is melted and smooth, remove from heat, immediately sift over matcha and stir until well combined and matcha is dissolved. Do this in small amounts so you can ensure you get the green color you want. If you put in too much matcha, you might get an unappealing dark green color that no one wants to eat!

When you reach your desired color, place about 1 even teaspoon of melted chocolate into each mini cupcake liner. Using the back of a small spoon, bring the chocolate up the sides of the paper liners and smooth down the bottom to make it flat. Repeat for each liner. Place the tray in the refrigerator for about 15-20 minutes to set.

Measure 96 grams of pistachio butter and transfer this amount to a clean bowl. Sift over the icing sugar and stir (or use your hands) to thoroughly combine. Form 12 balls from the pistachio butter/icing sugar mixture using about 1 teaspoon, just slightly rounded, each. Place on a clean surface. Take out the baking tray from the refrigerator, ensure the chocolate is hardened, then slightly flatten the pistachio balls with the palm of your hand and place 1 ball into each chocolate cup.

candy cups

Pour 1 teaspoon of chocolate (you may need to re-melt it) on top of each pistachio ball, ensuring the filling is completely covered. To get a smooth top, do not use a spoon or knife to flatten or spread it; just pick up the tray and tilt it around (you may need to tap it gently on the countertop) to get the chocolate to cover the filling and you should end up with a completely smooth top. Repeat for each cup. Refrigerate until set, around an hour.

To serve, let the cups come to room temperature and for a more intense matcha flavor, dust some matcha over the top of the cups.

 

tea cup

 

Patty’s Points:

1. Loose green tea that is steeped, cannot be blended into Matcha tea. I tried doing that before reading the Wikipedia article. How silly! A coffee and tea shop owner thought it was a good day also. I was also surprised she had never heard of matcha green tea. Only a few shops carry Matcha green tea. I have found better prices on the internet but haven’t delved into purchasing it as yet. I have purchased “shots” of Match green tea that was added to a smoothie which was yummy.

2. Macarons are fun to make, now that I have mastered them. I whipped out the batches in about 2-3 hours. I sprinkled the Matcha tea atop each cookie for a nice accent.

3. The candies were actually pretty easy to make. Unsalted pistachios can take a while to find, look somewhere where they have bulk items. These candies are so rich, they don’t need any additional salt so try to get the unsalted type.  I had to make adjustments to the amount of powdered (icing) sugar so make sure to taste it as you mix it.

4. These treats are quite rich, so eating one or even half of one was plenty for me to sample.  They made nice treat bags.

What a fun way to use tea! Another culinary adventure!

 

Irish Pub Party

Irish Pub CookbookEveryone claims to be Irish on St Patrick’s Day but I actually am an Irish descendent. My mother let everyone she knew of her heritage and she was quite proud.  Char gave me this great cookbook awhile back and it was time to crack it open. We tried many of the dishes inside and a few others to make up our early St. Patrick’s Day party.

The menu was Guinness Beef Stew, Corned Beef and Cabbage, Potatoes and Carrots, Brown Soda Bread, Irish Soda Bread, Molasses Bread, Traditional Colcannon, Colcannon with Kale, Buttered Kale with chives & lemon, Buttered Vegetables, Apple Cake, Chocolate Stout Cake, Homemade Irish Cream, Irish Coffee, Smithwick beer, Jameson’s whiskey, Kerry butter and Irish cheese.

Since time was of the essence most items were made in advance before the cooking club members gathered. The group project was a soda bread throw down. Before we started working we had to loosen up and make Irish Cream.  Remember when I made it last Christmas? Same recipe. It was a treat to see everyone marvel at how much whiskey and cream went into it!

Now that we were relaxed, we dove into the soda bread. Traditional soda bread has four ingredients. That’s it. The other  had nine.

Irish Soda Bread from The Complete Irish Pub Cookbook  Parragon Books 2012

  • 1 lb  (450 g) plain flour, plus extra for dusting
  • 1 tsp salt
  • 1 tsp bicarbonate of soda
  • 400 ml (14 oz) buttermilk

Preheat oven to 425 degrees F. Place parchment paper atop or prepare an oiled baking sheet.

Sift the dry ingredients into a mixing bowl.  Make a well in the centre and pour in most of the buttermilk . Mix well with hands. The dough should be soft but not too wet. Reserve then add, if necessary the remaining buttermilk.

Turn the dough onto a lightly floured surface and knead lightly. Shape into an 8 inch (20 cm) round. Place the loaf atop the making tray. With a serrated knife cut a cross into the top. Bake for 25-30 mintes under golden brown and sounds hollow when tapped. Cool on a wire rack. Serve warm.

two soda breads

Brown on the left, Traditional on the right.

Brown Soda Bread from Cook’s Country February/March 2013

  • 2 C flour
  • 1 1/2 C whole-wheat flour
  • 1/2 C toasted wheat germ
  • 3 TBSP sugar
  • 1 1/2 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 3/4 C buttermilk
  • 3 TBSP melted butter

Adjust oven rack to lower-middle position and heat oven to 400 degrees. Line rimmed baking sheet with parchment paper. Whisk all-purpose flour, whole-wheat flour, wheat germ, sugar, salt, baking powder, and baking soda together in large bowl. Combine buttermilk and 2 tablespoons melted butter in 2-cup liquid measuring cup.

Add wet ingredients to dry ingredients and stir with rubber spatula until dough just comes together. Turn out dough onto lightly floured counter and knead until cohesive mass forms, about 8 turns. Pat dough into 7-inch round and transfer to prepared sheet. Using sharp serrated knife, make ¼-inch-deep cross about 5 inches long on top of loaf. Bake until skewer inserted in center comes out clean and loaf registers 195 degrees, 45 to 50 minutes, rotating sheet halfway through baking.

Remove bread from oven. Brush with remaining 1 tablespoon melted butter. Transfer loaf to wire rack and let cool for at least 1 hour.

IMG_3928

Traditional on the left, Brown on the right

Guiness Beef Stew

corned beef

Dessert table\ Irish Coffee

Patty’s Points:

1. General consensus of the party guests were that both breads were good, just different. The brown bread was very hearty. The traditional was lighter. Both were great slathered in butter! I favored the traditional myself.

2. The day before, a couple of members were at another potluck and tasted other soda bread versions. Some with currents or raisins and some with caraway. Soda bread is how your family made it special and traditional for you.

3.  I used bread flour. I think it helps the texture of any bread you make at home.

4. I had never made soda bread before this challenge. Hard to believe? It could have been because my mother’s father was Irish and the traditional foods didn’t get passed down through him. She loved Bailey’s Irish Cream though 🙂

5. This was an European cookbook, so many of the ingredients are in metric. It is always good to have a scale for dry ingredients. I’m a nurse so the liquids are easy for me to convert.

Mary B

Happy St Patrick's Day

How joyful that spring is nearly here. On St Patrick’s Day we Think Green. But as my mother used to say Think Irish!