Getting Ready for the Storm of the Decade

Photo (c) Flickr User kkrisus

I arrived at my mom's this morning after a tiring, but uneventful red-eye flight from San Francisco. Unfortunately, it seems as though a massive blizzard is headed our way, and it looks very likely my drive down to the QVC training will be iced out.

As anyone from these parts will tell you, rain is no problem, snow is no problem, but an ice storm is another thing altogether. Freezing rain collects on trees and power lines, causing catastrophic damage as gravity and Murphy's Law do their thing. Not to mention that when it comes driving surfaces, a sheet of black ice really sucks.

I hear the blizzard will slam 2/3rds of the country over the next 3 days, so if you're in its frigid path, please be careful! In happier news, I'll be attempting to film a Super Bowl-themed clam casino dip recipe tomorrow. Stay warm and stay tuned!

Pundit Pudding

Since I will have spent most of Monday sitting around in a hospital having tests of one sort or another, I knew there would not be a lot of time for cooking. In fact, this will probably be a scrambled egg or beans on toast night! I did want to give you something tasty this morning to look at.



I thought of getting something from out of my archives and then I remembered the World Food Cup that I had participated in last June, and the lovely dish I created for that, but never got to share on here.



This was a dish that I felt was a coloured commentary on British cookery, or a "pundit" as it were. My good friend Angie helped me come up with the name for it, and I couldn't think of a better one.



Here in the UK we have some of the best meat in the world . . . and why not show it off. As they say, if you've got it why not flaunt it!



This dish is a wonderful meat fest of gargantuan proportions . . . salt marsh lamb (if you can get it), meaty pork sausages, bacon chops and beautiful British rump steaks . . . all grilled to perfection and placed inside individual "plate-sized" traditional Yorkshire puddings, with a tasty garnish of grilled tomatoes and mushrooms. With true English Roasties on the side as well as some tasty cabbage, leeks and peas, this is a dish truly fit for a king!!!



*Pundit Pudding*
Serves 4
Printable Recipe

The best of England, served up in your very own Yorkshire pudding bowl! Do plan ahead as the batter for the puddings needs to sit out for an hour at room temperature before baking!

4 Lamb chops, trimmed
4 Small rump Steaks
4 small bacon chops
4 thick and meaty Butcher’s pork and leek sausages
Butter, melted
Salt and fresh ground black pepper
2 Large Tomatoes
4 Large Mushrooms
For the Pudding:
2 large free range eggs, at room temperature
1 tsp salt
1/2 pint milk, at room temperature (1 1/3 cup)
140g plain flour (1 cup)
a little oil or dripping

Make sure all your ingredients for the pudding are at room temperature before beginning. Beat your eggs together in a large measuring jug until very light. Whisk in the milk. Sift the flour into a bowl along with the salt. Make a well in the middle and add the wet ingredients all at once, pouring them into the well, and then whisk them in, slowly incorporating the dry mixture from the sides until you have a smooth batter. Now, this is the important bit . . . COVER IT AND LET IT SIT ON THE SIDEBOARD FOR ONE HOUR.

Preheat your oven to 230*C/450*F. Place a small amount of oil or dripping into each of four medium sized pie tins. (You will want ones with a six inch base) Place the tins on two baking trays and then put them into the hot oven to heat up until the fat is hot and sizzling. Remove from the oven and quickly divide the batter amongst each muffin cup, filling them about 2/3 full. (You may not use it all.) Return to the oven and bake for 20 minutes, until well risen, browned and crispy, reducing the oven temperature by 10 degrees every five minutes.

While your puddings are baking cook your meats. Preheat the grill to it’s hottest. Brush the steaks and chops with some melted butter and sprinkle with some sea salt and freshly ground black pepper

Place the sausages on a rack in a grill pan and grill for about 7 to 8 minutes, turning frequently. Add the lamb chops and the rump steaks. Continue to grill for another 5 to 7 minutes, allowing 3 to 5 minutes per side for medium rare. Remove to a heated plate and keep warm. Now grill the bacon chops, allowing 3 to 5 minutes per side. Remove to the heated plate and keep warm.

Slice the tomatoes in half and brush each half with some melted butter, along with the mushrooms. Place all beneath the grill and grill for about 5 minutes. Remove from the grill and season to taste.
Remove the crisp and fluffy puddings from the oven and tip out of the pie tins. Place each one on a heated plate, right side up. (So that it looks like a bowl) Place inside each: one lamb chop, one sausage, one bacon chop and one piece of rump steak. Garnish each with half a grilled tomato and a grilled mushroom.
Serve immediately with some crisp roasted potatoes and a green vegetable on the side. (I used lightly sautéed Savoy cabbage and leek mixed with some tender spring peas.)

Bisto Gravy and Brown Sauce are completely optional!

Cinnamon Swirl Tea Bread

I wonder if you like cinnamon like I like cinnamon . . .
It is one of my favourite flavours. I don't just like it, I lurve it!!



I love it sprinkled on my oatmeal. All hot and steamy and covered in brown sugar, cinnamon and cream . . .



I love it on my French Toast, all buttery and eggy and doused in maple syrup . . .



I love it on toast! That buttery, sweet gritty feel in your mouth with the crunch of the toast and the warmth of the cinnamon. Oh but it is good . . .



I love it in cinnamon rolls, all buttery and filled with lots of raisins and nuts . . . and slathered in sweet, sweet icing . . .



I love the smell of anything filled with cinnamon in it baking. It always makes me smile and feel all warm inside.

Back when I used to live in an old farmhouse with a wood stove, I often kept a pot of water on the back of the stove simmering away, filled with water and cinnamon sticks, a few cloves and some nutmeg. It always smelled like I had something delicious in the oven . . .



Cinnamon smells like home. Cinnamon smells like love. Cinnamon is the ultimate comfort spice.
If you like cinnamon, like I like cinnamon, you will love this bread. All rich and buttery and filled with a delicious cinnamon swirl.

You'll want to keep it all to yourself . . . but alas . . . it is TOO good not to share . . .



*Cinnamon Swirl Tea Bread*
Makes one 9 by 5 inch loaf
Printable Recipe

Terrifically tasty. Moist, yummy and oh so cinnamony!

4 ounces butter, softened (1/2 cup)
2 large free range eggs
250ml of sour cream or plain yoghurt
2 tsp vanilla extract
7 ounces caster sugar (1 cup)
8 1/2 ounces plain flour (2 cups)
1/2 tsp bicarbonate of soda
1 tsp baking powder
pinch salt
6 TBS soft light brown sugar, packed
2 TBS ground cinnamon
dash allspice

Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 by 5 inch loaf tin and line with baking paper. Set aside.

Measure the butter, eggs, sour cream, vanilla, sugar, flour, soda, baking powder and salt into a bowl. Beat together until well combined, but do not overbeat. Stir together the brown sugar, cinnamon and allspice.

Spread half of the batter into the prepared baking tin. Sprinkle with half of the cinnamon sugar mixture. Spread the remainiing batter over top. Sprinkle with the remaining cinnamon sugar. Using a round bladed knive gently cut through the batter to swirl the cinnamon sugar through.

Bake for 55 to 60 minutes until well risen and a toothpick inserted into the centre comes out clean. Cool in the tin for 10 minutes before removing to a wire rack to finish cooling completely. Store wrapped tightly in cling film. Serve cut in slices, toasted or not, and spread with butter.

Opera Tavern, Covent Garden

Opera Tavern, a tapas bar and restaurant from the people behind Salt Yard, opened up at the end of January in Covent Garden. Taking advantage of their 50% off the food soft opening, 4 of us visited for dinner. The place was heaving, the downstairs nicely buzzy around the bar. We were led up to a quieter dining room upstairs.

The menu reads nicely, with bar snacks such as smoked almonds, padron peppers, smoked anchovies and the like. Charcuteries and skewers from the grill complete the page, and turning over the tapas dishes are listed by meat, fish and vegetable. There was so much we wanted that in the end, it probably would have been easier to tell our waiter what we didn't want.

We started off well. Sea bass carpaccio (above) with blood orange and deep fried capers was well balanced and pretty to the eye.

Lamb with brown butter and pumpkin gnocchi was similarly delicious, in particular the gnocchi drawing delighted gasps from us. Another gnocchi dish, this time with trompettes and Tallegio was pillow-like, earthy and unctuous with the crunch of the migas (breadcrumbs) on top.

Iberico & foie gras burger was highly recommended by others. Little deep fried crispy onion rings were intensely sweet on top of the meaty burger and the pickled chillis on the side complemented it. Pigs ears were salty and crisp, jamon Iberico was silky, creamy pig. And then it went downhill.


Short rib of beef with polenta managed to be strangely flavourless. Crispy squid with chilli aioli was well fried but the batter lacked seasoning. It also had something in common with the braised and seared octopus; the portion was so stingy that even at half of the £7.40 full price we still felt ripped off. Barely a whole tentacle was presented to us. We were agape.

After a second round of charcuterie and some meaty skewers from the grill to sate the hunger, we hit the desserts which were pleasant, if unremarkable. Though we'd had a host of good dishes, the mean portion sizes left a bad taste in our mouths and we left £41 lighter each, well aware that we would have hit at least £65 per head were it not for the soft opening. For that price, I'd stick to the far superior Barrafina.

Opera Tavern

23 Catherine Street
London WC2

Tel: 020 7836 3680

Jaffa Rock Cakes

January is the time of year for making marmalade, as all the grocery stop shelves fill up with affordable Spanish oranges. I think Marmalade is one of Todd's favourite things to have on his toast. I like it too, with it's bittersweet tang and all those lovely chewy bits of rind peppered throughout . . .



I have yet to make my own, but it's not all that hard. One year I will make some for sure, but in the meantime I enjoy good quality storebought and yes . . . there are some very good ones out there. If you do feel so inclined to make your own, you will find a very good recipe here. Seville oranges make the best marmalade, by the way. One can just imagine how lovely the house smells when it's cooking . . .



I found a recipe in the latest Country Kitchen Magazine for some tasty marmalade rock cakes. I like Country Kitchen Magazine. It's filled with lots of lovely traditional recipes and British food folklore.



I have made plain rockcakes before. You can find that recipe here. Remember, they are Harry Potter's favourite teatime treats! They were rather yummy and I really enjoyed them.



This recipe using the marmalade looked quite delicious as well, but once again . . . I could not leave well enough alone! I used all butter, and added milk chocolate chips instead of sultanas, and . . . why not????



Orange and chocolate are a quintessentially beautifully flavourful combination, moreish even.



And these definitely were . . . moreish, that is!!! If Harry were here, I'm quite sure he'd heartily approve!



*Jaffa Rock Cakes*
makes about 12
Printable Recipe

Quick, easy and melt in the mouth, and stogged full of tangy bits of seville marmalade and sweet milk chocolate chips.

4 ounces butter (1/2 cup)
8 ounces of self raising flour (scant 2 cups)
4 ounces caster sugar (a generous 1/2 cup)
2 1/4 ounces of milk chocolate chips
1 heaped dessertspoon of seville marmalade
1 large free range egg, beaten
milk

Preheat the oven to 190*C/ 375*F/ gas mark 5. Line a baking sheet with parchment paper and butter the paper.
Set aside.

Measure the flour into a bowl. Cut the butter into bits and drop it into the bowl with the flour. Rub it in with your fngertips until the mixture resembles fine breadcrumbs. Stir in the sugar, and then stir in the marmalade and chocolate chips. Stir in the beaten egg along with some milk to make a stiff paste, of a good dropping consistency. You won't need much milk at all.

Drop by heaped dessertspoons onto the prepared baking sheet, leaving a good space between each. Bake for 10 minutes or so until golden brown. Remove to a wire rack to cool before eating.

From Wikepedia:

A rock cake is a small cookie or a fruit cake with a rough surface, resembling a rock.

Rock cakes seem to have originated in Great Britain but are now popular in many parts of the world. Being easy to make, they are also suited for children cooking. They are consumed as cookies or tea treats.

Heading Home to See Mom, and Eventually Cook with David

Photo (c) west-chester.com

I'll be grabbing a red-eye Sunday night for snowy Western New York, to spend a couple weeks visiting with my mother, Pauline, and the rest of the family. But wait, that's not all! While I'm home, I'll be driving down to West Chester, PA, to the QVC Studios to train for a future appearance to help promote the cookbook I did for Parragon Publishing (read about that here, if you're not already in the know).

Before they let you on the largest home shopping network going, you have to do a day of training to learn all the finer points of shilling, telling people that operators are standing by, and how they can afford the book by breaking up the payments into smaller, more manageable installments.

If everything goes well, I'll be appearing on the wildly popular, In The Kitchen with David. I've never seen the show, but I found this video on fellow celebrity blogger, Hungry Girl's YouTube channel. Have a great weekend, stay tuned, and enjoy!

Parsnip Cake with Browned Butter Frosting

I think that Parsnips have to be my all-time-favourite vegetable! I know that I say that about a lot of things, don't I? I guess I just love food and have a lot of favourites! But seriously, I do love, Love, LOVE Parsnips!



Paler than carrots, but much sweeter than cooked, I just adore them in any way, shape or form. My mother hated them and so we didn't get them at all when I was growing up, although . . . I do remember her cooking them for us once, in an attempt to see whether her tastes had changed through the years . . .



I remember her peeling them and slicing them into coins, and then she cooked them in butter, until they were soft and caramelized. They were lovely . . . but, she still didn't like them, so that was that! She never cooked them for us again.



I always remembered how delicious I had found them to be though, and once I got out on my own, I took every opportunity to cook them that I could, slipping them into stews and soups, roasting them, frying them and even mashing them. (They are just scrumptious cooked together with carrots and then mashed with some butter and seasoning!)



We have all made carrot cakes, I am sure. They're really quite popular nowadays . . . moist and scrummy and topped with a creamed cheese icing. I cannot imagine anyone not liking them, but I am sure there are some exceptions to the rule!



Yesterday I thought . . . if parsnips are so much sweeter than carrots, I am sure they would make a delicious cake and so . . . I made a Parsnip Cake, using my favourite Carrot Cake recipe!



Oh my, this is scrummy . . . all moist and sweet, and stogged full of lovely parsnips, pineapple crush, toasted walnuts and warm baking spices!

We had the missionaries over for their tea and they screwed their noses up a bit in disbelief when I told them I had baked a Parsnip cake, but . . .



they ended up taking half of it with them when they left, it was sooooo good!! I think the Browned Butter Frosting was . . . well . . . the icing on the cake!

Oh yes . . . it is very moreishly scrumdiddlyumptious!

I'm sure glad that I am a cook who is not afraid to push the boundaries of what's considered to be normal at times. It makes life much more exciting, oh . . . and much tastier too!!!




*Parsnip Cake with Browned Butter Frosting*
Makes one 9 by 13 inch cake
Printable Recipe

Spicy, sweet and moist with a nutty frosting.

8.5 ounces plain flour (2 cups)
2 tsp baking powder
2 tsp cinnamon
1 tsp bicarbonate of soda
3/4 tsp salt
1/2 tsp freshly grated nutmeg
5.25 ounces caster sugar (3/4 cup)
5.6 ounces soft light brown sugar (3/4 cup packed)
3 large free range eggs
6 fluid ounces of canola oil (3/4 cup)
1 tsp vanilla
3 medium parsnips peeled and grated
1 (435g) tin of pineapple crush, drained (1 cup)
2 ounces chopped toasted walnuts (1/2 cup)

Brown Butter Frosting:
2 ounces butter softened (1/4 cup)
pinch salt
16 ounces icing sugar, sifted (4 cups)
75 - 100ml of cream (1/3 tp 1/2 cup)

Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 by 13 inch baking tin and lightly dust with flour. Set aside.

Whisk the flour, baking powder, cinnamon, bicarbonate of soda, salt, and nutmeg together in a large bowl. In a separate bowl, beat together the eggs, oil, caster and brown sugars and vanilla until smooth. Add to the flour mixture and stir together just until moistened. Stir in the parsnips, pineapple and nuts. Spread into the prepared baking tin, leveling it off. Bake for 35 to 40 minutes, until a toothpick inserted into the centre comes out clean. Remove from the oven to a wire rack to cool completely.

To make the frosting, heat the butter over medium heat until it turns a nutty brown colour. Be careful not to burn it. Add the sale and then beat in the sugar and the cream until it is cold, creamy and thick enough to spread. Spread the frosting over the cooled cake.

Cut into squares to serve. Store in an airtight container.

Gooey Butter Tarts

This post will be a short one. I've been working on an exciting new food-related project that has been taking a lot of my time. I will fill you in as soon as I can - it's a good one!

These little tarts are sure to make anyone feel better after a hard day. They are little bites of gooey, sweet caramel goodness and are a wonderful Canadian staple. The contrast between the flaky pastry and the soft velvety filling makes for the perfect sweet treat at any time of day.

On another note, I got many emails about the glass milk carton I featured in my Coffee Cake post. For any one who would like to purchase it, it's made by Fred and Friends and can be bought on Amazon.com here. It's been a great addition in our kitchen!




Gooey Butter Tarts
Makes 8-10 mini tarts

For the dough:
1 1/2 cups (200 grams) of all-purpose flour
7 tablespoons (100 grams) of very cold butter
2 tablespoons (30 grams) of sugar
1/2 teaspoon of kosher salt
1 egg, beaten with 2 teaspoons of water
For the filling:
1/2 cup of golden raisins
2/3 cup of brown sugar
2 eggs
1/4 cup of butter, cut into pieces
1 tsp of vanilla extract
1 tbl of light corn syrup
Sift the flour, sugar and salt directly onto a work surface (a cold surface such as marble works best). Cut the butter into small pieces. The butter must be very cold before you add it to the flour. Mix the butter into the flour using a pastry scraper. You can also use your fingers, but work quickly to ensure that the butter stays cold. Once the dough has the texture of coarse sand, create a well in the center by using a cup or glass. Add the egg and water to the well. Using a fork, swirl the egg and slowly incorporate the flour into the centre. Once most of the flour has been incorporated you can start using your hands. Knead the dough into a round ball. At this point, take a small handful of the dough at a time, and, using the palm of your hand, smear it out completely onto the counter surface. This process makes sure that the butter is fully incorporated into the dough. Repeat with the rest of the dough until you have a pile of chunks of dough. Gently knead and form into a flat disc. Wrap the dough in plastic wrap and leave to rest in the fridge for 30 minutes. Take out 10 minutes before using.
In the meantime, make the filling. Place the raisins in a small bowl and cover with warm water. Leave to soak for 20 minutes. Drain well and reserve. In a small saucepan on medium low heat, add the butter and sugar and stir until just melted. Add the corn syrup, vanilla extract and drained raisins. Beat in the eggs and whisk over the heat for 5-6 minutes or until the mixture thickens and coats the back of a spoon. Do not overcook.
Preheat your oven to 375F. Roll the pastry out onto a lightly floured surface and roll to about 1/4 inch thick. Cut out large circles of dough to fit individual mini tart molds. Butter the molds and gently place the dough inside. Pour in the filling until 3/4 full and bake for 15 minutes. Set to cool on a cooling rack and unmold a few minutes later.

Honey-Brined, Southern-Fried Chicken Breasts – Boneless, Skinless, Low-Fat, and Delicious?

Is there anything less inspiring than a boneless-skinless chicken breast? There must be, but for the sake of this post, let's say there's not. So, how do we turn this culinary snoozer into something worthwhile? Fry it. Hey, that was easy.

Of course, the problem here is there's no flavorful skin on which to attach a crunchy coating. To add insult to injury, the fatty skin also protects the bland breast from drying out. Despite these obvious issues I decided to attempt Southern-fried boneless-skinless chicken breasts anyway.

As fate would have it, the same day I bought the chicken, Alton Brown was doing a honey-brined pork shoulder on Good Eats. To combat the dreaded dry chicken I decided to use a simplified variation to soak my breasts.

I won't bore you with all the scientific details, but through osmosis, brining raises the internal temperature at which the moisture is forced out of a protein. Even though I only brined my breasts for an hour, it worked like a charm. As you'll see in the recipe video, the meat was very juicy.

As far as the skinless-coating went, I was also pleasantly surprised. Even though it was incredibly thin, it stayed on the meat throughout the frying, and the final result was nothing short of quite good.

And yes, I am calling this low-fat (relative to regular Southern-fried chicken). When you eliminate the skin, you significantly reduce the calorie count, and even though we're cooking this is lots of oil, the coating is too thin to absorb very much of it.

If frying isn't your thing, still I encourage you to give this ultra-simple brine a try anyway. I think you will be impressed with its effect. I plan on using this on a regular basis this summer while rocking the grill. Enjoy!




Ingredients:
2 boneless-skinless chicken breasts
3 cups cold water
1/4 cup kosher salt
1/4 cup honey
1/4 cup buttermilk
1 cup flour
1/2 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1 teaspoon black pepper
lots of cayenne
vegetable oil for frying

Spiced Pot Roast

We tend to eat more red meats in winter time than we do any other time of the year . . . beef, pork, mutton . . . our bodies seem to cry out for their robust and comforting sustenance!

Deliciously meaty stews and casseroles . . .



Thick soups, and meat pies . . .

Scrummy pot roasts . . . such as this one, with it's tasty vegetable filled gravy!



Oh they are soooo good and we enjoy them so very much! The Toddster is a real meat and potatoes man. No food on earth brings him as much pleasure . . . and in the winter, he is in meat and potato heaven!

Pot roasts are wonderful. Economical and delicious they make good use of some of the cheaper cuts of meat . . . but cheap does not equate flavourless!



In fact, some of these cheaper cuts, such as brisket or silverside, are just loaded with wonderful flavour.

Cooked properly, they are meltingly tender and oh so warmingly delicious!



The leftovers are delicious, coarsely chopped and warmed gently in any leftover gravy. Try it spooned over top of a jacket potato for a real treat!



*Spiced Pot Roast*
Serves 6
Printable Recipe

A moist, tender and tasty winter warmer. Serve with lots of mashed spuds. They go so well with the delicious gravy!

3 pound lean rolled beef brisket or silverside joint
fine sea salt
1/2 tsp cayenne pepper
2 ounces of streaky bacon, chopped (or cubes of pancetta)
2 fat cloves of garlic, peeled and minced
2 medium onions, peeled and chopped
2 large carrots, peeled and coarsely chopped
4 large stick celery, trimmed and sliced
300ml of good quality beef stock (1 cup)
14 ounce tin of chopped tomatoes in juice
(About 2 cups)
2 bay leaves, broken
a splash of Worcestershire Sauce
1 TBS Dijon mustard

Preheat the oven to 160*C/325*F/ gas mark 3.

Place the meat onto a cutting board. Carefully make slashes all over the top, taking care not to cut the string. I do it in a diagonal pattern. Rub the salt and cayenne pepper into the fat and meat all over. Place the bacon into a large flame proof casserole dish, large enough to hold the meat. Once the fat begins to run, add the brisket and slowly brown it on all sides. Remove and set aside. Add the garlic, onions, celery and carrots. Stir and sweat over medium heat for about 5 to 6 minutes. Stir in the tomatoes, bay leaves, Worcestershire Sauce and mustard. Taste and adjust seasoning as required. Add the brisket, turning it over to coat with the sauce, and ending with the fat side up. Cover tightly and place into the heated oven.

Roast for 2 1/2 to 3 hours, until the meat is very tender and the gravy nicely thickened. Check every so often to make sure it is not cooking dry and adding boiling water as required.

Serve thinly sliced, with some of the pan juices spooned over, alongside of fluffy mashed potatoes and some haricots verts for a tasty meal!