This is strawberry season and although we can't pick them like we used to, we can still make yummy and comforting desserts with them. Add to the classic dessert spoon cake and you have a wonderful dessert.
Jerrelle Guy, creator of the blog Chocolate For Basil gave this delicious recipe in Wednesday's New York Times Food section. She takes spoon bread, a classic Southern dish and pairs it with the fruit of the moment, strawberries. The name comes from spooning it up, especially the crusty edges and the soft, squishy middle. Anyone can make it , including beginner bakers. It's a quick batter pushed into a buttered dish and then covered with muddled strawberries. You could use any fresh fruit from now, subbing in blueberries or peaches for a different spin. The liquid from the muddled fruit keeps the cake steaming as it bakes. Ms. Guy also recommends a dusting of ginger or cardamon for a warmer, spicy taste or add ribboned basil and a drizzled balsamic vinegar. The strawberries are muddled with brown sugar for an earthy flavor, Of course it's also good with a scoop of vanilla ice cream, perfect after a dinner of barbecued chicken or steak,
Again this is an easy bake and novice bakers will appreciate that. Muddle the strawberries first. This is done either with your hands or the back of the fork. Brown sugar is stirred in for sweetening and then the mixture is set aside.It is a buttery dish with one stick melted with brown sugar , milk and salt. Flour and baking powder are whisked in and then spread into a buttered baking dish. It doesn't matter whether it's a round or square one.Make sure the batter is smooth and spread into the corners. The muddled strawberries and their juices are then spooned over it. Place in a preheated 350 degree F oven and bake for twenty to twenty-five minutes or until a toothpick is inserted and comes out clean. Remove from the oven and allow to cool for three to five minutes before spooning into bowls. Serve with vanilla ice cream but if you want to gild the lily, then freshly whipped cream. A sprinkle of more brown sugar wouldn't go amiss here. It would add some crunch.
This is strawberry season. Use them to make this delicious and comforting spoon cake. It's a perfect dessert for a summery night.
Showing posts with label batter. Show all posts
Showing posts with label batter. Show all posts
Friday, June 19, 2020
Wednesday, July 18, 2018
Squash Flowers A Family Classic
This is a sad day - it being my Mom's birthday and the first without her. I was just going to give one of her great recipes and that was it. This morning I opened up the New York Times Food section as I always do,and was both shocked and surprised. Yottem Ottolenghi had written about squash flowers and there it was - a variation of our family's fried squash flowers.!!!It was the strangest case of coincidence. His call for the squash flowers to be stuffed with cheese and walnuts Our recipe is much simpler.
About the squash flowers if you're growing squash you will have them.They're a bright apricot -orange and kind of resemble orchids Pick them very early (around 7 AM) before they close for the day. Once they're picked wash them thoroughly to get rid of any dirt and bugs and split them open. Leave to dry on a paper towel. Do the same for the ones from your local farmer's market.
The batter
My Mom always said it was the "one"rule", one cup water to one cup flour mixed in with one egg.Just that simple.It's then just whisking everything together and seasoning with sea salt and freshly ground pepper. Once that's done add olive or vegetable oil to cover the bottom of a skillet. You can add a knob of butter as we do for a buttery flavor.
Dip flowers into the batter until they are completely coated Fry until golden and crispy on both sides. Drain and serve with a slice of lemon. The left over batter can be used for crepes which is what we ate after the flowers.
This was one of my Mom's favorite recipes, from her Piedmomtese grandmother. She would want everyone to enjoy eating them as she did.
About the squash flowers if you're growing squash you will have them.They're a bright apricot -orange and kind of resemble orchids Pick them very early (around 7 AM) before they close for the day. Once they're picked wash them thoroughly to get rid of any dirt and bugs and split them open. Leave to dry on a paper towel. Do the same for the ones from your local farmer's market.
The batter
My Mom always said it was the "one"rule", one cup water to one cup flour mixed in with one egg.Just that simple.It's then just whisking everything together and seasoning with sea salt and freshly ground pepper. Once that's done add olive or vegetable oil to cover the bottom of a skillet. You can add a knob of butter as we do for a buttery flavor.
Dip flowers into the batter until they are completely coated Fry until golden and crispy on both sides. Drain and serve with a slice of lemon. The left over batter can be used for crepes which is what we ate after the flowers.
This was one of my Mom's favorite recipes, from her Piedmomtese grandmother. She would want everyone to enjoy eating them as she did.
Monday, May 7, 2018
Baby Chefs
With Mother's Day around the corner a lot of little ones will want to make her something special. The question is are they old enough to cook or bake ? When can they put on the apron and wield that spatula? Is the age or a child's maturity that decides?
Surprisingly you can put a two or three year old to work in the kitchen. Mind you, it's just simple safe, stuff but it's a start. They can help you squeeze lemons and spin the salad spinner. Those tiny hands can also aid in picking leaves off of herbs and gently mashing squash and potatoes.At the ages of four and five, their motor skills are more defined and they can focus better on tasks.The problem is they could either be advanced , doing what older kids can do or lagging, doing the simple kitchen chores a toddler can do. My advice is gauge their enthusiasm. They may be more interested in playing so don't push them . If they're enthusiastic , then see what they're good at and give them that job to do. What can those six and seven year olds do? At this point, children's motor skills are becoming more refined so they can take on more detailed work. They can help with grating and peeling but express that there could be accidents, namely scraped or cut fingers . Dicing and mincing are ok as long as the food is a soft textured one like strawberries. They can also slice and scoop avocados and grease pans before baking. They can also zest, using a microplane grater along with rinsing canned beans
As the baby chef's become tween chefs, you can increase their tasks and responsibilities. At this point they can help in reading the recipe and teaching the younger ones their former duties.it is up to the parent to decide if the young cook can use the stove. The best bet is breaking him or her in on the toaster oven using an easy recipe like English muffin pizzas. These older ones can also use a pizza cutter too, either cutting into Mom's homemade or pizza parlor pies. Tweens can also be allowed to use a can opener as well as filling muffin tins with batter, scraping it from the bowls and using a mixer. Young chefs can also pound chicken, skewer food and make sandwiches and wraps. Knives are allowed but only small paring ones or ones with serrated edges. Twelve year olds can start making pancakes and scrambled eggs. They can also try their hands at microwave bacon too. Frying it may be a little too dangerous, especially with spattering fat. No matter what age they are, keep a supervisory eye on them. As for barbecuing, wait until they're fourteen or fifteen before they start pouring lighter fluid and flipping burgers.
Nothing beats a kid made Mother's Day meal. Just make sure dad or even mom is there to watch and even lend a hand. The result will be moms brimming with pride over their baby chef's first cooked meal.
Surprisingly you can put a two or three year old to work in the kitchen. Mind you, it's just simple safe, stuff but it's a start. They can help you squeeze lemons and spin the salad spinner. Those tiny hands can also aid in picking leaves off of herbs and gently mashing squash and potatoes.At the ages of four and five, their motor skills are more defined and they can focus better on tasks.The problem is they could either be advanced , doing what older kids can do or lagging, doing the simple kitchen chores a toddler can do. My advice is gauge their enthusiasm. They may be more interested in playing so don't push them . If they're enthusiastic , then see what they're good at and give them that job to do. What can those six and seven year olds do? At this point, children's motor skills are becoming more refined so they can take on more detailed work. They can help with grating and peeling but express that there could be accidents, namely scraped or cut fingers . Dicing and mincing are ok as long as the food is a soft textured one like strawberries. They can also slice and scoop avocados and grease pans before baking. They can also zest, using a microplane grater along with rinsing canned beans
As the baby chef's become tween chefs, you can increase their tasks and responsibilities. At this point they can help in reading the recipe and teaching the younger ones their former duties.it is up to the parent to decide if the young cook can use the stove. The best bet is breaking him or her in on the toaster oven using an easy recipe like English muffin pizzas. These older ones can also use a pizza cutter too, either cutting into Mom's homemade or pizza parlor pies. Tweens can also be allowed to use a can opener as well as filling muffin tins with batter, scraping it from the bowls and using a mixer. Young chefs can also pound chicken, skewer food and make sandwiches and wraps. Knives are allowed but only small paring ones or ones with serrated edges. Twelve year olds can start making pancakes and scrambled eggs. They can also try their hands at microwave bacon too. Frying it may be a little too dangerous, especially with spattering fat. No matter what age they are, keep a supervisory eye on them. As for barbecuing, wait until they're fourteen or fifteen before they start pouring lighter fluid and flipping burgers.
Nothing beats a kid made Mother's Day meal. Just make sure dad or even mom is there to watch and even lend a hand. The result will be moms brimming with pride over their baby chef's first cooked meal.
Saturday, May 13, 2017
A Sweet Mother's Day Treat
One of the nicest Mother's Day gifts is a home baked cake - and luckily Duncan Hines has the perfect one - their Perfect Size. This is an easy and fun bake!
This is the container.
This is the container.
All a home baker needs is one egg , a quarter of a cup water and two tablespoons of butter.
Everything is blended with a mixer for about three minutes on high speed. At the same time preheat the oven to only 300 degrees F.It comes with a sturdy paper bowl that's peeled off after its' been cooled off.Pour batter into bowl, bake for forty minutes and presto -
It comes with an icing bag that's blended with four tablespoons of butter (for both the cake and icing I used I Can't Believe It's Not Butter)
Then the butter 9which should have come first mixed with a tablespoon plus a teaspoon of water)
This is the cake , before icing ,put on a pretty plate,
Now afterwards with the icing.
I'm leaving it in the fridge overnight to set but tomorrow it will be a fine cake for a fine lady!
Happy Mother's Day to the Master Chef who taught me everything!
Wednesday, July 27, 2016
Fried Chicken Done Right
One of the summer standards is fried chicken. There's nothing more mouth watering than crunchy, and juicy pieces served on their own or with dipping sauces. How to make it? There in lies the big question There are many different ways,all good,all bringing out the best of the bird's flavor.
Sam Sifton wrote about this classic American recipe in his The Guide column in today's New York Times Food section. It's one of the most debated recipes in our history. There have been battles about what kind of coating to use and what's the best medium to fry it in. As he points out it starts with the bird itself.Usually a three or four pound chicken is the best for frying. It will yield up to ten parts, two drumsticks, two wings two thighs and two breasts. This will satisfy four people. Chicken parts such as all wings or drumsticks can also be bought if there's a crowd to be fed. Breasts can also be bought on their on too. The next step is brining and there are many different types, all good. Novice home chefs can try a basic brine, made up of only kosher salt and water.Chopped garlic, a few herbs and even sugar can be added to it. Many fried chicken aficionados swear by the buttermilk brine.It's a mix of four cups of fresh buttermilk, kosher salt and a good dose of freshly ground pepper. For a more unusual spin there is the pickle brine, a blend of just pickle juice, This is not crazy.It makes the bird super flavorful and juicy, Other brines include that Southern classic cola brine which gives it a nice caramel color and sweetness along with cider that also produces a sweet, fallish flavor that would be great at any tailgating party.
What makes a great piece of fried chicken? The crust, of course! It should be a starch or a batter. Some home and professional chefs first dip the pieces in buttermilk, eggs or milk before coating. The easiest breading method is placing the chicken in a large paper bag filled with flour seasoned with salt , pepper, and possibly paprika and /or hot pepper. This can be varied with gluten free flour, cracker crumbs and even potato starch. For a more tempura flavor use the Japanese breadcrumbs called panko. The more wild and adventurous will use crumbled Doritos, Cheetos or even potato chips. Close the bag . shake and then shake off the excess flour. A big bowl can also be used for dredging the pieces, Stick with tradition for the frying pan.It has to be a heavy wide skillet with a lid.It should be eleven to twelve inches in diameter and deep to prevent spattering.The second most important ingredient is what the chicken is fried in. Some use lard while others prefer oil. What is needed is an oil with a high smoke point which means it can be heated to a high temp without smoking. The best for this is peanut , canola and vegetable oil. Do not use butter or olive oil. It can be served with dipping sources such as a Korean chili sauce or a Filipino one made with maple syrup , lemon juice , fish sauce and chilis.
Fried chicken is an American classic recipe that everyone loves. There are so many ways to make it. Any way is good, full of golden , delicious crisp goodness.
Sam Sifton wrote about this classic American recipe in his The Guide column in today's New York Times Food section. It's one of the most debated recipes in our history. There have been battles about what kind of coating to use and what's the best medium to fry it in. As he points out it starts with the bird itself.Usually a three or four pound chicken is the best for frying. It will yield up to ten parts, two drumsticks, two wings two thighs and two breasts. This will satisfy four people. Chicken parts such as all wings or drumsticks can also be bought if there's a crowd to be fed. Breasts can also be bought on their on too. The next step is brining and there are many different types, all good. Novice home chefs can try a basic brine, made up of only kosher salt and water.Chopped garlic, a few herbs and even sugar can be added to it. Many fried chicken aficionados swear by the buttermilk brine.It's a mix of four cups of fresh buttermilk, kosher salt and a good dose of freshly ground pepper. For a more unusual spin there is the pickle brine, a blend of just pickle juice, This is not crazy.It makes the bird super flavorful and juicy, Other brines include that Southern classic cola brine which gives it a nice caramel color and sweetness along with cider that also produces a sweet, fallish flavor that would be great at any tailgating party.
What makes a great piece of fried chicken? The crust, of course! It should be a starch or a batter. Some home and professional chefs first dip the pieces in buttermilk, eggs or milk before coating. The easiest breading method is placing the chicken in a large paper bag filled with flour seasoned with salt , pepper, and possibly paprika and /or hot pepper. This can be varied with gluten free flour, cracker crumbs and even potato starch. For a more tempura flavor use the Japanese breadcrumbs called panko. The more wild and adventurous will use crumbled Doritos, Cheetos or even potato chips. Close the bag . shake and then shake off the excess flour. A big bowl can also be used for dredging the pieces, Stick with tradition for the frying pan.It has to be a heavy wide skillet with a lid.It should be eleven to twelve inches in diameter and deep to prevent spattering.The second most important ingredient is what the chicken is fried in. Some use lard while others prefer oil. What is needed is an oil with a high smoke point which means it can be heated to a high temp without smoking. The best for this is peanut , canola and vegetable oil. Do not use butter or olive oil. It can be served with dipping sources such as a Korean chili sauce or a Filipino one made with maple syrup , lemon juice , fish sauce and chilis.
Fried chicken is an American classic recipe that everyone loves. There are so many ways to make it. Any way is good, full of golden , delicious crisp goodness.
Friday, July 15, 2016
The Best Of Nice
One of the best cuisines is from Nice, that sun drenched city perched on the southeastern corner of Southern France. It has the best seasonings and spices along with a variety of seafood and vegetables. Blend all these together for an amazing array of main dishes and desserts. This is French cooking with panache.
One of the most satisfying dishes is the salad named after the city, salad Nicoise. This is an easy yet fancy dish any home chef can whip up.The key ingredient is tuna, and not the typical one in canned in water. It has to be in olive oil or tonno en olio. It makes for a richer flavor with the salad. Fresh tuna is also preferred as well. Hard boiled eggs are another ingredient that add not just flavor but protein.The salad also needs boiled new potatoes along with capers. Adding a burst of freshness is Roma tomatoes along green beans and onions. The dressing is a pert lemon vinaigrette.Some add anchovies for more authenticity but if they're too salty , they can be omitted. Petit farci or stuffed vegetables are another Provencale or Nice dish that's perfect for the summer. This is a combination of different veggies , green peppers, tomatoes, zucchini and eggplants that are stuff with a blend of chopped veal,onion, garlic, bouquet garni and herbes de Provence This last is a blend of different herbs and even lavender, a staple in soaps and sachets from the region. The stuffing is partially cooked first and then put through a mincer before being stuffed inside the veggies. They're browned in a 400 degree oven before being served with tomato puree.
Garlic is a standard in this sunny section of France and the locals make a delicious creamy mayo with it called rouille. It's simply taking three cloves and combing them with two egg yolks and olive oil. The mixture is spiced up by adding two teaspoons of cayenne pepper and a quarter teaspoon of saffron. It's usually served with fish or seafood such as lobster or shrimp but it can also be used for tomatoes or even chicken.Squash is a big part of the Nicoise garden and cooks there use the veggie at every stage of its' development.They take the delicate squash flowers , dip them in batter and then fry them in butter or olive oil. The batter is a combination of flour, yolks and water along with a tablespoon of olive oil. The whites are beaten to a froth and then added later to it. The flowers are cut along a vein to open them and the pistils are removed. It's a quick but mouth watering fry up. Nicoise home chefs , never ones for waste , add diced zucchini to it to make zucchini fritters. dessert is usually fresh fruit , either, figs , apricots or pears. Adults enjoy an after dinner glass of pastis while les enfants get an ice cream from the local shop.
Nicoise cuisine is the perfect summer cuisine, It bursts with garden fresh veggies and fresh caught seafood.followed by fresh fruit. It is tres belle et tres delicieux.
For all the people of Nice, stay strong stay brave. You are an inspiration to the world right now.
One of the most satisfying dishes is the salad named after the city, salad Nicoise. This is an easy yet fancy dish any home chef can whip up.The key ingredient is tuna, and not the typical one in canned in water. It has to be in olive oil or tonno en olio. It makes for a richer flavor with the salad. Fresh tuna is also preferred as well. Hard boiled eggs are another ingredient that add not just flavor but protein.The salad also needs boiled new potatoes along with capers. Adding a burst of freshness is Roma tomatoes along green beans and onions. The dressing is a pert lemon vinaigrette.Some add anchovies for more authenticity but if they're too salty , they can be omitted. Petit farci or stuffed vegetables are another Provencale or Nice dish that's perfect for the summer. This is a combination of different veggies , green peppers, tomatoes, zucchini and eggplants that are stuff with a blend of chopped veal,onion, garlic, bouquet garni and herbes de Provence This last is a blend of different herbs and even lavender, a staple in soaps and sachets from the region. The stuffing is partially cooked first and then put through a mincer before being stuffed inside the veggies. They're browned in a 400 degree oven before being served with tomato puree.
Garlic is a standard in this sunny section of France and the locals make a delicious creamy mayo with it called rouille. It's simply taking three cloves and combing them with two egg yolks and olive oil. The mixture is spiced up by adding two teaspoons of cayenne pepper and a quarter teaspoon of saffron. It's usually served with fish or seafood such as lobster or shrimp but it can also be used for tomatoes or even chicken.Squash is a big part of the Nicoise garden and cooks there use the veggie at every stage of its' development.They take the delicate squash flowers , dip them in batter and then fry them in butter or olive oil. The batter is a combination of flour, yolks and water along with a tablespoon of olive oil. The whites are beaten to a froth and then added later to it. The flowers are cut along a vein to open them and the pistils are removed. It's a quick but mouth watering fry up. Nicoise home chefs , never ones for waste , add diced zucchini to it to make zucchini fritters. dessert is usually fresh fruit , either, figs , apricots or pears. Adults enjoy an after dinner glass of pastis while les enfants get an ice cream from the local shop.
Nicoise cuisine is the perfect summer cuisine, It bursts with garden fresh veggies and fresh caught seafood.followed by fresh fruit. It is tres belle et tres delicieux.
For all the people of Nice, stay strong stay brave. You are an inspiration to the world right now.
Friday, February 26, 2016
Paleo Muffins
Muffins are one of the healthiest ways to start off the morning. Well, they were until certain national coffee chains turned them into sugar and fat bombs. However they can be returned to their original heart healthy goodness with adding all natural ingredients and home baking.Nothing beats a fresh from the oven muffin bursting with benefits..
Julia Moskin realizes this,being an expert home chef and baker,, and wrote about them in Wednesday's New York Times Food section. The paper dropped their breakfast issue then and it was centered on everything AM. Muffins are another aspect of the morning routine. Unfortunately most of the ones eaten are usually purchased through a drive through window and has more sugar than doughnuts and even Twinkies. As Joanne Chang, owner of several Flour bakeries in the Boston area puts it, muffins are nothing more than cake batter poured into muffin tins.How to make them paleo healthy again. By going back to paleo flavorings and ingredients. Instead of using refined white sugar, rely on maple syrup or honey. Make sure there are nuts and whole grains mixed in Sadly muffin recipes do need refined white flour in order for the bake to be successful. White flour gives not only taste but lightness.Its' gluten content also allows the batter to stretch, rise and give the muffins their rise.. Whole grain is the preferred and it can be varied with the ancient grains of millet, spelt and bran, just to name a few.Buttermilk is the preferred liquid because baking soda needs to be activated by liquid and acid. Try to use newly bought baking soda too . An older one will not give the desired effect.
What else is needed to create the perfect home baked muffin? Ms. Moskin recommends doubling up on the baking soda and baking powder to increase the size of the muffin tops.It also gives the batter a better chance of rising correctly.Stay away from over beating. Doing such will inhibit leaveners from working. Also ignore that age old advice of not filling up the tins to the top. Do so, but remember to grease the pan's top. This will prevent the muffins from sticking and breaking after they've been cooled.Another old baker' s rule that can be broken is don't rush the batter into the oven directly after mixing. Resting it allows the grains to soften and absorb the liquids. It produces a tender crumb and lightness. Baker Chang stores all of her batters overnight in the fridge to get the ultimate best texture. If you are making muffins are home, just leave the batter on the counter for an hour.Just resist the urge to stir it This will cause air bubbles which will expand cause the baking powder to reactivate and the baking powder to redouble its efforts. This will cause the muffins to have a small or little rise.
Muffins can be both healthy and tasty. The secret is baking them at home, where ingredients can be monitored . Try making a batch today and enjoy the benefits.
Julia Moskin realizes this,being an expert home chef and baker,, and wrote about them in Wednesday's New York Times Food section. The paper dropped their breakfast issue then and it was centered on everything AM. Muffins are another aspect of the morning routine. Unfortunately most of the ones eaten are usually purchased through a drive through window and has more sugar than doughnuts and even Twinkies. As Joanne Chang, owner of several Flour bakeries in the Boston area puts it, muffins are nothing more than cake batter poured into muffin tins.How to make them paleo healthy again. By going back to paleo flavorings and ingredients. Instead of using refined white sugar, rely on maple syrup or honey. Make sure there are nuts and whole grains mixed in Sadly muffin recipes do need refined white flour in order for the bake to be successful. White flour gives not only taste but lightness.Its' gluten content also allows the batter to stretch, rise and give the muffins their rise.. Whole grain is the preferred and it can be varied with the ancient grains of millet, spelt and bran, just to name a few.Buttermilk is the preferred liquid because baking soda needs to be activated by liquid and acid. Try to use newly bought baking soda too . An older one will not give the desired effect.
What else is needed to create the perfect home baked muffin? Ms. Moskin recommends doubling up on the baking soda and baking powder to increase the size of the muffin tops.It also gives the batter a better chance of rising correctly.Stay away from over beating. Doing such will inhibit leaveners from working. Also ignore that age old advice of not filling up the tins to the top. Do so, but remember to grease the pan's top. This will prevent the muffins from sticking and breaking after they've been cooled.Another old baker' s rule that can be broken is don't rush the batter into the oven directly after mixing. Resting it allows the grains to soften and absorb the liquids. It produces a tender crumb and lightness. Baker Chang stores all of her batters overnight in the fridge to get the ultimate best texture. If you are making muffins are home, just leave the batter on the counter for an hour.Just resist the urge to stir it This will cause air bubbles which will expand cause the baking powder to reactivate and the baking powder to redouble its efforts. This will cause the muffins to have a small or little rise.
Muffins can be both healthy and tasty. The secret is baking them at home, where ingredients can be monitored . Try making a batch today and enjoy the benefits.
Saturday, August 29, 2015
Buckles & Crisps & Cobblers Oh My
Summer baking isn't always an easy thing.Who wants to create a complicated torte when it's ninety degrees outside?However there are some tasty baked treats that require almost no work, They are the fruit filled buckles, crisps and cobblers. They are baking at it's simplest but also at its' most delicious.
For starters, buckles, crisps and cobblers are somewhat alike but there are some differences. Buckles are more buttery and cakelike. Fruit of the season is mixed with a rich batter and sometimes topped with a streusel topping. It's one of America's oldest dessert recipe, having been made in colonial New England kitchens. Originally it was made with blueberries but now home bakers can use peaches and nectarines as well as raspberries and blackberries. It does have to be made with wet fruit hence the buckling effect so unfortunately apples and pears won't work with it.Melissa Clark offered a recipe in her A Good Appetite column in Wednesday's New York Times Food column. Hers is made with mixed berries such as blueberries and blackberries along with black raspberries. She also gives it a light sprinkle of cinnamon too and tops the finished buckle with iced cream. Whipped cream or even crème fraiche also goes well with it too.
Crisps are somewhat easier to make and a good starting off point for novice home bakers.They're simply a mix of sugar butter and flour poured over fruit. They can be made with everything from rhubarb and strawberries to apples and peaches. Apple crisps sometimes have oats added to them as well but it's up to the baker. They're a snap to make , and a fun back to school treat to make with the kids serve with mounds of cool Whip or iced cream.Cobbler is another simple dessert that can be made with frozen biscuits. Bisquick can also be used to create a tasty topping as can yellow cake mix. Your best bet is a scratch one using flour and baking powder for a light fluffy one. Some home bakers add oatmeal and cinnamon but save that for the crisps. French style has one or two eggs in it for a much more cakier topping.A good cobbler is an equal blend of biscuit that's not too sweet and that will sop up the fruits' juices and fruits that will bake up soft and pulpy. Cobblers can also be made with cherries and blackberries but the peach kind is the best. Again you can serve it with vanilla ice cream , crème fraiche or good old whipped cream.
The weather is sweltering yet you can still bake. Try the super easy buckles crisps or cobblers with the fruit of the season. They are a snap to make and oh so delicious to eat.
For starters, buckles, crisps and cobblers are somewhat alike but there are some differences. Buckles are more buttery and cakelike. Fruit of the season is mixed with a rich batter and sometimes topped with a streusel topping. It's one of America's oldest dessert recipe, having been made in colonial New England kitchens. Originally it was made with blueberries but now home bakers can use peaches and nectarines as well as raspberries and blackberries. It does have to be made with wet fruit hence the buckling effect so unfortunately apples and pears won't work with it.Melissa Clark offered a recipe in her A Good Appetite column in Wednesday's New York Times Food column. Hers is made with mixed berries such as blueberries and blackberries along with black raspberries. She also gives it a light sprinkle of cinnamon too and tops the finished buckle with iced cream. Whipped cream or even crème fraiche also goes well with it too.
Crisps are somewhat easier to make and a good starting off point for novice home bakers.They're simply a mix of sugar butter and flour poured over fruit. They can be made with everything from rhubarb and strawberries to apples and peaches. Apple crisps sometimes have oats added to them as well but it's up to the baker. They're a snap to make , and a fun back to school treat to make with the kids serve with mounds of cool Whip or iced cream.Cobbler is another simple dessert that can be made with frozen biscuits. Bisquick can also be used to create a tasty topping as can yellow cake mix. Your best bet is a scratch one using flour and baking powder for a light fluffy one. Some home bakers add oatmeal and cinnamon but save that for the crisps. French style has one or two eggs in it for a much more cakier topping.A good cobbler is an equal blend of biscuit that's not too sweet and that will sop up the fruits' juices and fruits that will bake up soft and pulpy. Cobblers can also be made with cherries and blackberries but the peach kind is the best. Again you can serve it with vanilla ice cream , crème fraiche or good old whipped cream.
The weather is sweltering yet you can still bake. Try the super easy buckles crisps or cobblers with the fruit of the season. They are a snap to make and oh so delicious to eat.
Friday, June 26, 2015
Battered Up
This is definitely the harvest season where all sorts of fruits and veggies abound..Every home chef gets excited with what to do with them. A novel idea is batter dipping them and frying them .They make a fun appetizer or interesting dessert.
Anything fried may disgust or revolt those who are big into eating healthy. You can try baking too, as there are plenty of recipes regarding baking batter dipped foods.They are tastier as seen in the Piedmontese summer classic fried squash blossoms. My family has probably been making them for centuries If you're growing squash , this is a great way to use the blooms and they do make interesting and delicious appetizers. I used a traditional recipe, one cup of water mixed with one cup of flour. One egg and a tablespoon of olive oil is added and the batter is chilled. For the perfect batter make it about an hour to an hour and a half before frying so the batter is completely cold. The resulting batter is very dense however . You can sub in 1/2 cup of sparkling water. This will create a lighter and fluffier consistency and also makes for a crisper flower.The squash flowers can be baked however they are usually stuffed either with ricotta or meat. Ripened squash itself is yummy sliced, battered and fried. Add beer for more flavor Zucchini can also be made this way as well. A batter made with cornstarch is your best bet with these and it will create a nice crisp coating when cooked.up
Tomatoes can be battered too but be warmed - only certain batters work. I tried the squash flower batter on them, having made too much of it.It didn't stick, sliding off in little piles onto the frying pan. This is probably due to the tomatoes being too watery ,Most home chefs usually use green tomatoes (maybe that was my first mistake using too ripe ones). Beer batter works the best for them also you can also panko too.string beans can be batter dipped. These are usually first dipped in buttermilk or beaten egg first and then dredged in cornmeal or panko breadcrumbs. Surprisingly fruits can be batter dipped as well. They actually become juicer when they're coated and cooked this way. The coating is more of a yeast based one Club soda is used for a frothy consistency and then the berries are fried in canola oil. They can be dusted with confectioners sugar or dipped in chocolate after frying. Peaches and nectarines, also in harvest right now, can also be battered and fried.The batter offered with them is a simple one, without yeast.It does need baking powder to create a lighter , airier coating. The fruit is peeled and cut into quarters and then dusted with a mix of sugar, cinnamon and nutmeg before dipping.
Batter up the fruits and veggies of the season for some flavorful eating. It's an easy technique that just requires a skillet and some oil. Try it with some squash flowers or strawberries.
Anything fried may disgust or revolt those who are big into eating healthy. You can try baking too, as there are plenty of recipes regarding baking batter dipped foods.They are tastier as seen in the Piedmontese summer classic fried squash blossoms. My family has probably been making them for centuries If you're growing squash , this is a great way to use the blooms and they do make interesting and delicious appetizers. I used a traditional recipe, one cup of water mixed with one cup of flour. One egg and a tablespoon of olive oil is added and the batter is chilled. For the perfect batter make it about an hour to an hour and a half before frying so the batter is completely cold. The resulting batter is very dense however . You can sub in 1/2 cup of sparkling water. This will create a lighter and fluffier consistency and also makes for a crisper flower.The squash flowers can be baked however they are usually stuffed either with ricotta or meat. Ripened squash itself is yummy sliced, battered and fried. Add beer for more flavor Zucchini can also be made this way as well. A batter made with cornstarch is your best bet with these and it will create a nice crisp coating when cooked.up
Tomatoes can be battered too but be warmed - only certain batters work. I tried the squash flower batter on them, having made too much of it.It didn't stick, sliding off in little piles onto the frying pan. This is probably due to the tomatoes being too watery ,Most home chefs usually use green tomatoes (maybe that was my first mistake using too ripe ones). Beer batter works the best for them also you can also panko too.string beans can be batter dipped. These are usually first dipped in buttermilk or beaten egg first and then dredged in cornmeal or panko breadcrumbs. Surprisingly fruits can be batter dipped as well. They actually become juicer when they're coated and cooked this way. The coating is more of a yeast based one Club soda is used for a frothy consistency and then the berries are fried in canola oil. They can be dusted with confectioners sugar or dipped in chocolate after frying. Peaches and nectarines, also in harvest right now, can also be battered and fried.The batter offered with them is a simple one, without yeast.It does need baking powder to create a lighter , airier coating. The fruit is peeled and cut into quarters and then dusted with a mix of sugar, cinnamon and nutmeg before dipping.
Batter up the fruits and veggies of the season for some flavorful eating. It's an easy technique that just requires a skillet and some oil. Try it with some squash flowers or strawberries.
Monday, April 20, 2009
Dandelions For Dinner
Everyone loves dandelions. Let's face it, they are hard to resist. Their bright, sunny yellow blooms are sweet and look cute as a bouquet or a crown. They're our first bouquet to our moms. Yet Mom could have used them in cooking too. Dandelion may be a weed in the garden but it's a rose in the kitchen. You can make anything with it, from salad to wine to jelly.
The name dandelion comes from the leaves, so deeply toothed it resembled le dent de lion or lion's teeth in Old French. It''s a cousin of chicory, the plant used in making herbal coffee. It's a member of the family Taraxacum and has a long hollow stem and a basal rosette (the yellow bloom part). Harvest the leaves in early Spring or in late Fail before the flowers appear. They will have a bitter taste not unlike chicory and endive. However add them to a salad and they give it a new zing. Add it to miso soup for heartiness and some much needed vitamins. Its' intense flavor will meld with the the soup's milder tasting ingredients.
Unbeknownst to me you can also use the heads or flowers. Dandelion wine is made from them however you can also fry them. Using a simple batter and just hot olive oil you can fry the heads into crunchy little rounds for a summer cocktail party. The flower has an altogether different taste than the leaves and stem. It's sweeter without any aftertaste.
Remember your yard full of dandelions isn't just a future bouquet. They can be made into a variety of different dishes that are not only fum to eat but good for you. Start picking those little bursts of sunshine today!
The name dandelion comes from the leaves, so deeply toothed it resembled le dent de lion or lion's teeth in Old French. It''s a cousin of chicory, the plant used in making herbal coffee. It's a member of the family Taraxacum and has a long hollow stem and a basal rosette (the yellow bloom part). Harvest the leaves in early Spring or in late Fail before the flowers appear. They will have a bitter taste not unlike chicory and endive. However add them to a salad and they give it a new zing. Add it to miso soup for heartiness and some much needed vitamins. Its' intense flavor will meld with the the soup's milder tasting ingredients.
Unbeknownst to me you can also use the heads or flowers. Dandelion wine is made from them however you can also fry them. Using a simple batter and just hot olive oil you can fry the heads into crunchy little rounds for a summer cocktail party. The flower has an altogether different taste than the leaves and stem. It's sweeter without any aftertaste.
Remember your yard full of dandelions isn't just a future bouquet. They can be made into a variety of different dishes that are not only fum to eat but good for you. Start picking those little bursts of sunshine today!
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