APRICOT-RASPBERRY SORBET: A FAREWELL TO SUMMER

Posted in Desserts, Sweets by sallybr

Every year I must prepare myself mentally for a cruel fate ahead: the end of the summer. Goodbye shorts and t-shirts, goodbye laying in the sun, goodbye golf (well, that could be a good thing for my fellow players). This year summer took too long to arrive and never got hot enough for my taste. I can only hope that winter will be equally wimpy. But, back to what matters, a recipe to put our ice cream maker to good use before storing it away. Another production of my beloved husband, this sorbet was quite likely my favorite.

APRICOT-RASPBERRY SORBET
(from the Bewitching Kitchen)

1 lb. fresh apricots
1 lb. fresh raspberries
1 cup water
3/4 cups sugar
1 ripe banana, cut in pieces

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Split the apricots in half, remove the pits, and cut each half into chunks. Combine the apricot and water in a saucepan and cook, covered, over medium heat, stirring occasionally. Heat until cooked through, about 10 minutes. Remove from the heat and stir in the sugar. Let the mixture cool to room temperature.
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Place the cooked apricots to the bowl of a food processor, add the raspberries and the banana, then puree the mixture until completely smooth. Taste and adjust the amount of sugar if necessary. Cover and chill thoroughly in the refrigerator.
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Freeze the mixture in your ice cream maker.
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ENJOY!
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to print the recipe, click here

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Comments: I shall hereby nominate my beloved husband the Master Sorbet Maker in our home. He comes up with one great recipe after another, never afraid to improvise.

You’d think that a kitchen renovation could prevent him from coming up with this type of concoction, but far from that. If you paid attention to my last In My Kitchen post, you may have noticed the ice cream machine sitting at the counter during our chaotic hellnovation. 😉

A final note: this is a very special blog post for me, as tomorrow we will be flying back home to our new kitchen! Looking back, I can hardly believe I kept the Bewitching Kitchen going through it all… It was a bit of a challenge, but here I am, almost crossing the finish line.

ONE YEAR AGO: Marcela’s Salpicon

TWO YEARS AGO: Pork Kebabs

THREE YEARS AGO: Fondant au Chocolat

FOUR YEARS AGO: Got Spinach? Have a salad!

8Oct2013

IN MY KITCHEN: OCTOBER 2013

Posted in In My Kitchen by sallybr

Don’t get all excited, folks, this post is not about the renovated kitchen, we are not quite there yet. But I have a few things to share with you, joining the fun virtual event hosted by Celia, from Fig Jam and Lime Cordial.

In our kitchen…

Health Warrior Chia Bars! I first learned about them through Joanne, from Eats Well with Others. She is a long distance runner, super-fit Md/PhD student who recently reviewed these high-protein, low sugar bars. They come in plenty of flavors, her favorite was coconut which is the one I tried first. I had to order online because our grocery stores in town don’t carry them, but I hope at some point they will. They are delicious! I have one as my breakfast every day.

In our kitchen…

Hatch Pepper Cheese! You probably know that Hatch chiles are pretty hot right now (pun intended). Lots of bloggers rave about their wonderful taste. These peppers are not that easy to find in some parts of the US, but here in Kansas we are lucky to have them often at the grocery store. This cheese won my heart! A mild, soft cheese, with a nice heat of these special peppers in every bite. Awesome!

in our kitchen… Gifts from special friends…

From our dear friend Gabi, a special spice mix from Brazil, called “Tempero Baiano”, that she uses to season pork cutlets, chicken, beef. The name refers to the state of origin, Bahia, famous for its cooking with a heavy African influence. I haven’t used it yet, it’s been waiting for our kitchen to be functional.
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From my former husband, a jar of peppers that, according to him, are THE authentic pepper to use in dishes like Hungarian paprikash, which is a recipe his Mom cooks like no one else. Fond memories of the many outstanding meals I’ve had at his parents’ home decades ago.

From my friend Cindy, a cool gadget to hold recipe printouts… sexy red, the way I like it! The little ball is a strong magnet, so the page stays up over your counter top, easy to read.

In our kitchen…

Gifts I bought for myself…. in anticipation of our new kitchen, I could not resist getting a few things that popped up on sales here and there.

This set of bowls were too cute to pass… I love their size, perfect for serving nuts, olives, dips, for dinner parties. They are happy. They make me smile…
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A set of stainless steel coated knives in all sorts of shapes and colors, a great deal from One Kings Lane. I find their stuff for the most part terribly expensive, but these knives were quite affordable, so I brought them to our kitchen. They are still in the box, to avoid getting all dusty like everything else in our home. 😉

And speaking of dust, let me share a few photos of our renovation, in pictures taken in the past couple of weeks.

In our kitchen, chaos before bliss…

Our cabinets are going through a total make-over! A carpenter built new doors in a more modern style. This double picture shows one such new door, as we study a color composition for the frame, and the crown molding installed a day later.

The central counter top will be bigger, and the black granite will be gone, replaced by a lighter alternative. A stone from Brazil will take the center spot of our new kitchen… How cool is that? This change allowed us to build one extra cabinet for (much-needed) storage.

Take a look at the cute storage space for baking sheets and cutting boards, love it!

This wall has the gas line installed, and all the electrical wiring in place, waiting for the new fridge, range (be still my heart, it is going to be awesome!), and the venting hood. I stare at this empty wall and dream…

And now, time for a message from our four-legged friends!

Renovations can be very stressful, but some folks don’t seem to mind it that much. Oscar, for instance, finds that a rug rolled all the way underneath the table is a lot more convenient to rest his long legs while waiting for a treat or two.

And Chief, looking mighty good for his age, thinks the new floor halfway installed in the kitchen matches his fur very well, and gives a nice bounce to his favorite toy. Two old paws up for the renovation!

Buck is quite fond of his new spot in the dining room. “Daddy is so nice! He is always ready to give me some goodies….”

“With Mom it’s a different story, I need to endure a lot of hugging to get the treats I deserve…”

Oscar has a different opinion on the subject:

“Hugging? I should be so lucky!
I have to sing my lungs out to get ANYTHING! Don’t believe me?
Click here…

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I hope you had fun with the little tour of our kitchen. We are still on the road, so I might have a bit of trouble answering to comments and visiting blogs. But, these too shall pass… 😉
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ONE YEAR AGO: Bourbon and Molasses Glazed Pork Tenderloin

TWO YEARS AGO: Crimson and Cream Turkey Chili

THREE YEARS AGO: Taking a break from the nano-kitchen

FOUR YEARS AGO: Chocolate Chip Cookies

4Oct2013

A SIMPLE DINNER

Posted in Seafood by sallybr

At the height of our kitchen renovation, dinner preparation must be kept as simple as possible. Our favorite approach is to cook the main dish on the outside grill and then pick one side dish that can be prepared on the single-burner induction cooktop. This dinner turned out particularly nice, so I must remember this combination of fish and veggies for the future. That future that shall bring our kitchen back in all its glory!

I was not sure I should even include a recipe for the fish, because it is so simple. It is our default way to grill both salmon and steelhead trout. The spice mix from Penzey’s (or from Spice House) is a favorite of ours, we always have it in our pantry. Or what used to be our pantry, right now our spices are a lot harder to find… 😉

GRILLED STEELHEAD TROUT
(from the Bewitching Kitchen)

1 filet of steelhead trout, with skin on
2 Tbsp olive oil
juice of 1 lemon
1/2 tsp Southwest Seasoning
salt to taste

Rinse the filet of fish, pat it completely dry with paper towels. Place over aluminum foil, with the skin side down.

In a small bowl, mix the olive oil, lemon juice, spice mix, and a little salt. Brush all over the fish.

Grill to medium-rare.
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ENJOY!
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to print the recipe, click here
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The zucchini was prepared more or less according to a recipe I blogged about years ago that I make all the time. However, instead of regular, slivered almonds, I used Marcona almonds, and left them whole. These almonds are amazing, I advise anyone to go the extra mile to buy them. They are moist, tender, intensely flavored.

While I was making dinner, Phil asked if I’d like him to prepare a little Mexican-Caprese to add to our meal… Would any wife in her right mind say NO to that? 😉

More about this delicious salad can be found in the guest post written by Phil 4 years ago, Avocado Three Ways…

As this post is published, we will be away on a business trip. If all goes according to plan, by the time we come back our home will be 95% ready. The floors should be sanded and finished, cabinets done, maybe even all appliances installed. I can hardly wait to open our front door around midnight on October 13th. It will be like an episode of “Restaurant Impossible”. ” Ready to see your new kitchen? Open your eyes… “ 😉

ONE YEAR AGO: Brown Butter Tomato Salad

TWO YEARS AGO: Spelt and Cornmeal Rolls

THREE YEARS AGO: Roasted Potato and Olive Focaccia

FOUR YEARS AGO: Multigrain Bread Extraordinaire

29Sep2013

SECRET RECIPE CLUB: LINGUINE WITH CAULIFLOWER PESTO

Posted in Pasta & Noodles, Secret Recipe Club, Vegetarian-friendly by sallybr

A sensible person evaluates a situation and chooses a path of action that is compatible with it. For example: a sensible food blogger whose kitchen is undergoing renovation would take a break from The Secret Recipe Club to be back once she actually has a place to cook. I did consider that option for a while, say… 5 seconds. 😉 So, throwing caution to the wind, here I am to join once more the virtual party in which bloggers are paired in secret to cook recipes from their matched blog.
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Last month was my 2nd anniversary with SRC, so this post opens my third year with the group. And what could be better for an “old-timer” than to be paired with a new member? I was assigned Vintage Kitchen Notes, hosted by the beautiful Paula, who just joined SRC. She cooks and blogs from Argentina, right next door to my home country. Paula blogs in English, but she also keeps another blog in Spanish – talk about blogging stamina! I actually tried to include recipes in Portuguese for a while, but quickly realized it was too much of a struggle for me. So, I am in awe that Paula can do it all! Her photography is beautiful, I had a wonderful time browsing her site. Let me share a few of her concoctions that were particularly tempting to me: 8-Hour Cheesecake with Roasted Grapes, Limoncello-Glazed Citrus Poppy Seed Cake, Chocolate-Hazelnut Mini-Bundt Cakes (gorgeous!), Pastel Azteca (gotta make that sometime), Roasted Radicchio and Provolone Risotto (go drool over the photo, will you?), and just to tempt my bread baking addiction, she has more than 40 different bread recipes listed on her index. I will just mention one: Soft Pretzels with Spicy Beer Cheese Sauce. I’ve always wanted to make soft pretzels at home, but that will have to wait for calmer days.
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Since our kitchen looks like a war zone. I ended up choosing a very intriguing recipe that required only the food processor and one pan to cook the pasta. Seemed doable under the circumstances. So, I am delighted to share with you my first experience with a cauliflower pesto!

LINGUINE WITH CAULIFLOWER PESTO
(from Paula, at Vintage Kitchen Notes, originally adapted from The Smitten Kitchen Cookbook)
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1 pound (450g) fresh cauliflower

1 medium shallot, quartered

pinch of red pepper flakes

½ cup toasted almonds

2 oz. (60g) Asiago cheese

4 sun-dried tomatoes, dried-packed

1 Tbs drained capers

2 Tbs chopped fresh parsley
salt and pepper to taste

1/3 cup olive oil (I used 1/4 cup)

1 teaspoon sherry vinegar (I added 2 tsp)

1 pound linguine
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Cover the sun-dried tomatoes with boiling water in a small bowl and let them stand for 5 to 10 minutes to soften. Drain well and chop them coarsely. Rinse the cauliflower, cut off the leaves and hard stalks. Cut the rest into chunks, and add to a food processor, processing them until they are more or less the texture of couscous. Transfer to a large bowl and reserve while you prepare the other ingredients.

Add to the food processor the pieces of shallot, pepper flakes, almonds, cheese, sun-dried tomatoes, capers and parsley. Process until they´re as fine as the cauliflower. Season with salt and pepper. Add oil and vinegar and pulse until a paste forms. If you feel it´s too dry for your taste, add another tablespoon of olive oil.

Transfer to the bowl with the cauliflower, check the mixture for salt and pepper and add more if necessary.

Cook the linguini until al dente in plenty of salted boiling water. Reserve some of the cooking liquid, and drain the pasta, transferring to a serving bowl. Add some of the pesto and mix gently. If necessary, add some of the reserved cooking liquid. Add the remaining pesto, sprinkle with grated cheese, a few parsley leaves and serve immediately.

ENJOY!

to print the recipe, click here

Comments: You might remember that Phil is not too wild about cauliflower, so I was hoping to prepare the pesto while he was doing something outside, maybe playing golf or trimming tree branches. My plan almost worked but not quite. I had cleaned all the “remains” of the cauliflower from the crime scene, but he caught a glimpse of the processed cauliflower, and…

What is this? some exotic type of rice?

This? No, not rice.
(quickly moving the bowl away from view)

Hummmmm… couscous?

No, not really…

What IS it?

I cannot quite tell you. It’s a surprise. It’s going to be a pesto.. A surprise pesto..

Pesto? Great, I love pesto!

😉 😉 😉 😉

Verdict: Two very enthusiastic thumbs up for this pasta! I can understand why Paula made this dish twice in the same week. One could imagine the raw cauliflower to be too sharp and omnipresent in the pesto, but it’s not. It is just a perfectly balanced dish, with the capers, the vinegar, the sun-dried tomatoes, the parsley, a real winner. I divulged the “secret ingredient” of the Secret Recipe Club concoction to Phil, and he was amazed. The heat of the pasta slightly changes the texture of the cauliflower, taming its raw taste. I highly recommend you try this recipe. If you use the reduced amount of oil I did, make sure to save some of the pasta cooking liquid to adjust the consistency at the end. If it still seems too thick, swirl a little olive oil right at the table.

Paula, it was great to get your blog this month, I hope you had fun stalking and cooking from your assigned site!

For a delicious collection of tasty dishes prepared by my friends from Group D of SRC, click on the blue frog at the end of the post…

ONE YEAR AGO: Carriage House Apple-Walnut Pie

TWO YEARS AGO: Chicken Marsala

THREE YEARS AGO: Home, sweet home

FOUR YEARS AGO: Levain Bread with Caramelized Onions

26Sep2013

BEER-MARINATED GRILLED SKIRT STEAK

Posted in Beef by sallybr

When grilling meat, I normally follow the Brazilian rule of using only salt as seasoning. We are all about the flavor of the beef, preferring not to mask it with spices and rubs. But, I thought that Marcella’s take on skirt steak was too tempting to pass. She marinates the meat in beer and soy sauce, and also adds orange slices to the party. I normally reach for lemons or limes, but whenever I use oranges in cooking I am surprised by how much I enjoy their subtle citric tone, a tad less aggressive. We both loved the flavor they imparted to the meat… the beer definitely comes through loud and clear. I marinated the meat from early morning to dinner time.

BEER-MARINATED GRILLED SKIRT STEAK
(adapted from Mexican Made Easy)

1 orange, thinly sliced
1/2 onion, thinly sliced
1 garlic clove, smashed
2 + 1/2 pounds skirt steak
Kosher salt and fresh ground black pepper
1 cup light-colored beer (preferably lager style)
1/2 cup soy sauce
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In a wide, shallow glass baking dish, scatter half of the orange slices, half of the onion slices and the garlic on the bottom of the dish. Sprinkle the steak all over with salt and pepper and put in the dish on top of the orange and onion slices. Scatter the remaining orange, onion and garlic over the steak and pour in the beer and soy sauce. Cover with plastic wrap and marinate for 1 hour at room temperature or up to overnight in the refrigerator.

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Prepare a grill on medium-high heat. Remove the meat from the marinade and discard the marinade. Grill the steak to your taste, about 4 minutes on the first side and 3 minutes on the second for medium-rare.
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Let the meat rest, tented with foil, for 10 minutes before slicing it.

ENJOY!

to print the recipe, click here
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Comments: Skirt-steak is one of the busy cook’s best friend! Less than 10 minutes on the grill and you are on your way for a tasty dinner. Now, if not only you are very busy but you also don’t have a functional kitchen, this type of meal will be a life-saver. I like to wrap the meat in large butter lettuce leaves, top with salsa and/or guacamole, but this time I made it even simpler and only added fresh, juicy tomatoes, salt, pepper, and a sprinkle of grated Cotija cheese, just to keep it on the Mexican environment… 😉 Of course, corn or flour tortillas, fajita-style are the most authentic way to go.

The same marinade worked great on chicken thighs, as you may remember from a recent post. I marinated the chicken the whole day in the beer-soy-oranges, roasted low and slow with the skin side down, then flipped the pieces to have the skin up, and finished them off under the broiler.

ONE YEAR AGO: Secret Recipe Club: Corn Chowda

TWO YEARS AGO: Page-A-Day Calendar (Pits and Chief 5 minutes of fame…)

THREE YEARS AGO: Home Sweet Home (our beloved Pits in one of his last photos)

FOUR YEARS AGO: Marbled Rye