My pizza experiment had a big night tonite with the consumption of four different pizzas at our weekly game night so that our frends could help us test (and enjoy) the pizzas. They hadn't had Malnati's pizza before, but they were still able to weigh in on the taste and texture of the dough and on the tomatoes and cheese varieties. In my picky fashion, I gave them the whole spiel about the history of Chicago style pizza and Malnati's. Hopefully I didn't annoy them too much. Or, if I did, then hopefully the delicious pizza helped make up for it.
The four pizzas I tested tonite were mostly for the sake of testing the amounts and types of oils/fats in the dough. After testing several crusts and baking multiple pizzas, I have gotten pretty close to the correct recipe. However I hadn't nailed down exaclty what sort of fat is used. It really seems like there should be butter in Malnati's dough, but Marc Malnati always says it's just oil. Most recipes give a combo of olive and vegetable oil, sometmes corn oil. I made some with those oils and some with butter - one with cold butter and one with melted butter. And honestly, the ones with no butter seemed much closer to Malnati's.
I actually think I am done testing now. Maybe next time I make some pizza I'll play with the recipe a tad, but mostly I think I'm not going to get much closer. Tonite's selections were very very close to the real deal. All of us agreed that Pizza A was tastiest and Dan and I definitley thought it was passable for a Malnati's mimic. I'm happy enough with the recipe that I'm going to call it good.
We've had a lot of pizza in the last few days and there is still a ton left over. Luckily I'll never get sick of it!
Happy eating!
Showing posts with label Cheese. Show all posts
Showing posts with label Cheese. Show all posts
Sunday, January 29, 2012
Friday, January 27, 2012
The Malnati's Pizza Experiment, Part II
I am well on my way to discovering a recipe that mimics my beloved Malanti's pizza. I began by making a pizza with a version of my basic quiche crust, without researching online at all. I knew that looking online would present me with a neverending avalanche of forum posts and recipe-site trolls and it would just be confusing. So I did some cooking and tweaking before I even started to do any research online. That way I could put all the nonsense into perspective.
I'm so glad I waited. When I finally dove into the online arguements today, I did indeed find what I was afraid of. Luckily I was armed with the experience of cooking my own pizzas to help me sort it all out. There is a lot of conflicting advice out there regarding how to reach an actual authentic Malnati's style pizza crust.
The advice that seemed to ring the most true came down to the use of yeast. Most people who seem to actually know what Malnati's pizza is supposed to taste like seemed to agree that the yeast in their recipe is just for taste and not for leavening (or rising), the way most breads use yeast (including pizza dough). I wrote last time that I supsected they didn't even use yeast. This is because I know that the crust doesn't end up with the texture of something that is leavened with yeast. However, I hadn't considered that they might just use the yeast as a flavor. You can put the yeast in without letting it rise and without developing much of the gluten in the dough.
Essentially, what that would be is a standard savory pastry dough (like my quiche crust), but with yeast added for flavor. That's what I'm working on now. And by "working on now," I mean, there's a pizza in my oven as I type. I'm not sure if it's the right crust yet, but it sure smells right!
One thing that I'm still unclear on is the type of fat used to make the pizza-pastry crust. I'm still using mostly butter and a little olive oil, but many suggestions out there in the interwebs say to use a combo of olive oil and some type of neutral veggetable oil, like corn oil. Perhaps this is indeed what Malnati's uses, instead of butter, I don't know, but it sure tastes like butter in their crust to me, so I'm still clinging to that ingredient for the moment. I hope this pizza pie gets a little closer to my goal.
The experiment rolls on...
I'm so glad I waited. When I finally dove into the online arguements today, I did indeed find what I was afraid of. Luckily I was armed with the experience of cooking my own pizzas to help me sort it all out. There is a lot of conflicting advice out there regarding how to reach an actual authentic Malnati's style pizza crust.
The advice that seemed to ring the most true came down to the use of yeast. Most people who seem to actually know what Malnati's pizza is supposed to taste like seemed to agree that the yeast in their recipe is just for taste and not for leavening (or rising), the way most breads use yeast (including pizza dough). I wrote last time that I supsected they didn't even use yeast. This is because I know that the crust doesn't end up with the texture of something that is leavened with yeast. However, I hadn't considered that they might just use the yeast as a flavor. You can put the yeast in without letting it rise and without developing much of the gluten in the dough.
Essentially, what that would be is a standard savory pastry dough (like my quiche crust), but with yeast added for flavor. That's what I'm working on now. And by "working on now," I mean, there's a pizza in my oven as I type. I'm not sure if it's the right crust yet, but it sure smells right!
One thing that I'm still unclear on is the type of fat used to make the pizza-pastry crust. I'm still using mostly butter and a little olive oil, but many suggestions out there in the interwebs say to use a combo of olive oil and some type of neutral veggetable oil, like corn oil. Perhaps this is indeed what Malnati's uses, instead of butter, I don't know, but it sure tastes like butter in their crust to me, so I'm still clinging to that ingredient for the moment. I hope this pizza pie gets a little closer to my goal.
The experiment rolls on...
Thursday, January 26, 2012
The Malnati's Pizza Experiment
I'm attempting to make my own Malnati's pizza at home, in a multiple-day experiment to attempt to figure out how to capture mysteries of the Chicago-style pizza.
I feel it's very important for the world to know the truth about Chicago-style deep dish pizza. It is a subject very near and dear to my heart. I grew up eating it, and there's nothing like it in the world. Many people have heard of Chicago-style pizza, and I've seen it put up against New York pizza in taste tests on various television shows. Such comparisons are pointless. When people hear the word pizza they think of a particular thing. Chicago-style pizza isn't really the same thing at all. I wish it had a name besides pizza, actually. It's like comparing Texas-style chili to New England clam chowder. They both go in a bowl, but there's no comparison. That's the problem with Chicago-style pizza being put in the category of pizza. It is its own thing.
People's misunderstanding of what Chicago-style pizza is, is exacerbated by the fact that there is a type of regular pizza called 'pan pizza' which many people are familiar with, so when they hear that Chicago-style is deep dish, they think it just means that. Add to that the fact that there are numerous places claiming to serve "Chicago-style" pizza that simply aren't, and you have a very confusing topic. There's a pizza place here in Denver whose sign reads "the original Chicago style pizza" and I fume every time I drive by. They ARE NOT the original Chicago-style pizza! Their pizza is just pan pizza. They're not even making it right.
Here is the truth: Uno's first served the original Chicago-style deep dish pizza many decades ago. However, Lou Malnati's father, who cooked for Uno's at the time, was credited with the actual invention of the pizza. In 1971, Lou Malnati opened his own restaurant. Uno's and Malnati's still fight over who actually gets credit for inventing the pizza. I side with Malnati's. But either way, if you aren't eating pizza at Uno's or Malnati's, you aren't eating the original Chicago-style pizza. Many places even in Chicago don't make it like they do. And if you've never had Malnat's (or Uno's), you don't know what you are missing. It is something very special, and there's nothing in the world that tastes like it.
There are a few very important things that make Malnati's pizza what it is. First of all, the crust is totally different. This is very important: It's NOT regular pizza crust in a deeper pan. I've seen restaurants all over take a standard yeast pizza dough and put it in a deep dish pan and call it Chicago style. But actually, Malnati's dough is more like a pie crust. It is buttery and flaky and I'm pretty sure they don't even use yeast at all. Second, they put layers of sliced (not shredded) cheese on the bottom. Third, they don't use tomato sauce - they use crushed canned whole tomatoes with no cooking or seasoning, layered on top of the cheese. Really the whole thing is more like a pie or a casserole than it is like what you think of as pizza.
I have finally decided to figure out a way to cook a Malnati's style pizza at home. The main problem is going to be the crust, since theirs is a secret recipe. I have determined to turn my kitchen into a test kitchen until I figure out how to make a pizza that is close enough to my beloved Chicago style. I created my first one tonite.
I started with my basic savory pie crust dough, the one I use for quiches and the like. That is just flour, salt, baking powder, and cold butter mixed together, and then water added until it forms a dough. For the pizza, I instead left out some of the butter, which I melted, and mixed with olive oil and water, to add during the water stage. I oiled my cast iron skillet and pressed the dough into it the way Malnati's does. For cheese, I used mostly mozzarella and a little bit of provolone because I couldn't find the type of mozz I wanted to use and I thought that combo would get me a little closer to the right flavor. Then I seeded some whole canned tomatoes and hand crushed them and topped the cheese.
The verdict on my first attempt is, let's say, 6 out of 10. Cheese was almost perfect. Tomatoes were great, but I should have put more on. I used grated parmiggiano reggiano insteaad of pecorino which is what I think they use, and that was fine. The main problem was of course the crust. My crust was a good start, but it didn't taste like Malnati's pizza crust... it tasted like my quiche crust. I'm going to fiddle with the recipe and do some online research and try again in a couple days. I even made sure to stock up on butter so I could make as many crusts as I needed to get it right.
I am determined to figure out how to make Malnati's pizza at home. I will keep you updated as I work it all out. Wish me luck!
Happy eating!
I feel it's very important for the world to know the truth about Chicago-style deep dish pizza. It is a subject very near and dear to my heart. I grew up eating it, and there's nothing like it in the world. Many people have heard of Chicago-style pizza, and I've seen it put up against New York pizza in taste tests on various television shows. Such comparisons are pointless. When people hear the word pizza they think of a particular thing. Chicago-style pizza isn't really the same thing at all. I wish it had a name besides pizza, actually. It's like comparing Texas-style chili to New England clam chowder. They both go in a bowl, but there's no comparison. That's the problem with Chicago-style pizza being put in the category of pizza. It is its own thing.
People's misunderstanding of what Chicago-style pizza is, is exacerbated by the fact that there is a type of regular pizza called 'pan pizza' which many people are familiar with, so when they hear that Chicago-style is deep dish, they think it just means that. Add to that the fact that there are numerous places claiming to serve "Chicago-style" pizza that simply aren't, and you have a very confusing topic. There's a pizza place here in Denver whose sign reads "the original Chicago style pizza" and I fume every time I drive by. They ARE NOT the original Chicago-style pizza! Their pizza is just pan pizza. They're not even making it right.
Here is the truth: Uno's first served the original Chicago-style deep dish pizza many decades ago. However, Lou Malnati's father, who cooked for Uno's at the time, was credited with the actual invention of the pizza. In 1971, Lou Malnati opened his own restaurant. Uno's and Malnati's still fight over who actually gets credit for inventing the pizza. I side with Malnati's. But either way, if you aren't eating pizza at Uno's or Malnati's, you aren't eating the original Chicago-style pizza. Many places even in Chicago don't make it like they do. And if you've never had Malnat's (or Uno's), you don't know what you are missing. It is something very special, and there's nothing in the world that tastes like it.
There are a few very important things that make Malnati's pizza what it is. First of all, the crust is totally different. This is very important: It's NOT regular pizza crust in a deeper pan. I've seen restaurants all over take a standard yeast pizza dough and put it in a deep dish pan and call it Chicago style. But actually, Malnati's dough is more like a pie crust. It is buttery and flaky and I'm pretty sure they don't even use yeast at all. Second, they put layers of sliced (not shredded) cheese on the bottom. Third, they don't use tomato sauce - they use crushed canned whole tomatoes with no cooking or seasoning, layered on top of the cheese. Really the whole thing is more like a pie or a casserole than it is like what you think of as pizza.
I have finally decided to figure out a way to cook a Malnati's style pizza at home. The main problem is going to be the crust, since theirs is a secret recipe. I have determined to turn my kitchen into a test kitchen until I figure out how to make a pizza that is close enough to my beloved Chicago style. I created my first one tonite.
I started with my basic savory pie crust dough, the one I use for quiches and the like. That is just flour, salt, baking powder, and cold butter mixed together, and then water added until it forms a dough. For the pizza, I instead left out some of the butter, which I melted, and mixed with olive oil and water, to add during the water stage. I oiled my cast iron skillet and pressed the dough into it the way Malnati's does. For cheese, I used mostly mozzarella and a little bit of provolone because I couldn't find the type of mozz I wanted to use and I thought that combo would get me a little closer to the right flavor. Then I seeded some whole canned tomatoes and hand crushed them and topped the cheese.
The verdict on my first attempt is, let's say, 6 out of 10. Cheese was almost perfect. Tomatoes were great, but I should have put more on. I used grated parmiggiano reggiano insteaad of pecorino which is what I think they use, and that was fine. The main problem was of course the crust. My crust was a good start, but it didn't taste like Malnati's pizza crust... it tasted like my quiche crust. I'm going to fiddle with the recipe and do some online research and try again in a couple days. I even made sure to stock up on butter so I could make as many crusts as I needed to get it right.
I am determined to figure out how to make Malnati's pizza at home. I will keep you updated as I work it all out. Wish me luck!
Happy eating!
Saturday, January 7, 2012
Welsh Rabbit
Welsh Rabbit is a funny name for multiple reasons. It's just silly sounding, first of all, especially since it doesn't seem to have anything to do with what it is (which is cheese sauce on toast), and especially when someone says "rarebit" instead of rabbit. But once you know where the name came from, it's actually even funnier. It's basically a big dis of the Welsh. Since it is a meatless dish, made to use up leftovers or make due when the day's hunt went badly, it came to be known as "Welsh Rabbit" as an insult, as in, "those men in Wales are terrible hunters." Those crazy Englishmen. They sure know how to throw the insults! (Like in Family Guy: "Oh Reginald.... I disagree!")
I love cheese sauce in all forms. I love Welsh Rabbit's Scandinavian, French-adopted cousin, fondue. Like fondue, Welsh Rabbit is traditionally a way to get dinner on the table when all you have is stale bread, cheese, and some sort of wine or ale. However, for whatever reason, I've just never gotten around to actually serving Welsh Rabbit. Ever. I am not sure why this would be. I've made a million versions of cheese sauce to have on and in numerous types of things, just never toast. Well, I finally got around to serving it for dinner yesterday. It was delicious and easy and I have absolutely no freaking clue why such a meal wasn't already in my cheese-loving repertoire. Shame on me. I'll make up for it by serving it regularly from now on.
I made my Welsh Rabbit with white wine, and I used cheddar cheese, swiss, and a little monterey jack. The toast I simply brushed wtih a little olive oil and sprinkled with parmesan before baking. I served half the toasts with chopped tomatoes and half without to see how that went, and I actually did like the tomatoes very much. But, come on, there's not much you can do to white wine-cheese sauce over bread to make it bad.
I also boiled some cauliflower to have on the side, so I basically just piled the toast, tomatoes, and cauliflower on the plate and just doused everything in the cheese sauce. Yum, right? Of course.
Happy eating!
I love cheese sauce in all forms. I love Welsh Rabbit's Scandinavian, French-adopted cousin, fondue. Like fondue, Welsh Rabbit is traditionally a way to get dinner on the table when all you have is stale bread, cheese, and some sort of wine or ale. However, for whatever reason, I've just never gotten around to actually serving Welsh Rabbit. Ever. I am not sure why this would be. I've made a million versions of cheese sauce to have on and in numerous types of things, just never toast. Well, I finally got around to serving it for dinner yesterday. It was delicious and easy and I have absolutely no freaking clue why such a meal wasn't already in my cheese-loving repertoire. Shame on me. I'll make up for it by serving it regularly from now on.
I made my Welsh Rabbit with white wine, and I used cheddar cheese, swiss, and a little monterey jack. The toast I simply brushed wtih a little olive oil and sprinkled with parmesan before baking. I served half the toasts with chopped tomatoes and half without to see how that went, and I actually did like the tomatoes very much. But, come on, there's not much you can do to white wine-cheese sauce over bread to make it bad.
I also boiled some cauliflower to have on the side, so I basically just piled the toast, tomatoes, and cauliflower on the plate and just doused everything in the cheese sauce. Yum, right? Of course.
Happy eating!
Saturday, December 3, 2011
Blue Cheese Fritters And Stoplights
My sister might remember this, I don't know. Long, long ago, she took me out to the tapas restaurant in Grand Rapids and then out to a few bars for my b-day. My TWENTY-FIRST b-day. Oh yeah. Par-tay. We had a few drinks. I remember few things from that night, partially because it was quite a long time ago . I remember having a shot called a stoplight at one point. I vaguely remember running into some old high school classmates (that I wasn't even really friends with in hs) and to their astonishment, suddenly asking them for a cigarette for some reason (we'll blame that one on the stoplight). Yeah, it was an interesting night. But despite all that silliness, after a decade and a half, I clearly remember the blue cheese fritters we had at the tapas restaurant for dinner.
I love cheese. I love blue cheese. And I've certainly had blue cheese in various forms in my possession many times over the last 15 years. But for some reason I've never gotten around to trying my hand at making homemade blue cheese fritters, despite intending to all that time. I really don't know why I never tried to make them. Well, last night I finally did. I had a little blue cheese in the house, and I was cooking, and I thought, 'hey, I could try to make those fritters I once had'.
I didn't use all blue cheese for the filling. I used about half blue cheese crumbles and half shredded mozzarella. I grated a little bit of onion into the batter. I used a tiny bit of flour - a mixutre of chickpea flour and regular flour - with a tiny bit of egg to bind it. Salt and pepper too, of course. I added just enough egg until it seemed wet enough to hold together. I formed little balls and then rolled the balls out to make oblong shapes, and refrigerated them until they were nice and firm so that I could coat and fry them without them melting everywhere.
I wanted the coating to be crisp, so I used panko. I coated the fritters in more chickpea flour first, then egg, then the panko. When they were fried, a few did actually melt a little out of the coating, but mostly they held together fine.
I surprised Dan with my creation, and he and I both enjoyed the fritters while we watched a rerun of Big Bang Theory. I had a spicy cherry sauce that I'd made to go with something else that also went fine with the fritters, but what really went well with them was a little balsamic glaze that I happened to have. The vinegary tang really offset the richness and earthiness of the blue cheese.
I can't believe it's been so long since I turned twenty-one. I'm an old geezer. But I'm an old geezer with lefttover blue cheese fritters in the fridge!! Yum!
Happy eating!
I love cheese. I love blue cheese. And I've certainly had blue cheese in various forms in my possession many times over the last 15 years. But for some reason I've never gotten around to trying my hand at making homemade blue cheese fritters, despite intending to all that time. I really don't know why I never tried to make them. Well, last night I finally did. I had a little blue cheese in the house, and I was cooking, and I thought, 'hey, I could try to make those fritters I once had'.
I didn't use all blue cheese for the filling. I used about half blue cheese crumbles and half shredded mozzarella. I grated a little bit of onion into the batter. I used a tiny bit of flour - a mixutre of chickpea flour and regular flour - with a tiny bit of egg to bind it. Salt and pepper too, of course. I added just enough egg until it seemed wet enough to hold together. I formed little balls and then rolled the balls out to make oblong shapes, and refrigerated them until they were nice and firm so that I could coat and fry them without them melting everywhere.
I wanted the coating to be crisp, so I used panko. I coated the fritters in more chickpea flour first, then egg, then the panko. When they were fried, a few did actually melt a little out of the coating, but mostly they held together fine.
I surprised Dan with my creation, and he and I both enjoyed the fritters while we watched a rerun of Big Bang Theory. I had a spicy cherry sauce that I'd made to go with something else that also went fine with the fritters, but what really went well with them was a little balsamic glaze that I happened to have. The vinegary tang really offset the richness and earthiness of the blue cheese.
I can't believe it's been so long since I turned twenty-one. I'm an old geezer. But I'm an old geezer with lefttover blue cheese fritters in the fridge!! Yum!
Happy eating!
Tuesday, September 27, 2011
Hummus & Cheese Crostini
Here's an idea for a snack or appetizer that is super delicious and super easy. And, actually, since I first discovered this combo, I've eaten these as the main portion of a dinner, too, not just as a snack. It was a happy accident that I happened to find how well these ingredients are together.
I went into the kitchen the other day to find a snack, but was greeted with a mostly-empty pantry and fridge. We just had a few miscellaneous things. We had a couple of onion bagels, a little bit of hummus, and some gruyere cheese leftover from when I made French onion soup a few days before. I was sortof in the mood for melted cheese (I'm almost always in the mood for melted cheese), so I thought I could make some sort of melted-cheese bagel something-or-other.
The first thing I did was slice an onion bagel into thin pieces. I drizzled the bagel slices with a little olive oil and baked them in the oven to make little toasts. Then I spread them with a little hummus - it happened to be roasted garlic flavor - and topped each one with a slice of gruyere cheese. I also sprinkled each with a little salt, pepper, and paprika. Then I put them back in the oven to get the cheese melted and bubbly.
I thought I was just making do with what I had, but it turns out it was a super yummy treat! These little bagel crostinis were so good, I could hardly wait to make them again to show Dan (he was at work at the time). So I made them again for the both of us a few days later, although this time I used everything bagels instead of onion. He loved them, too. Now they are part of my repertoire. I am sure they'd be good with other kinds of toasted bread besides bagels, but for whatever reason, bagels do happen to taste great with the hummus and gruyere. Turns out leftover night is sometimes not so bad!
Happy eating!
I went into the kitchen the other day to find a snack, but was greeted with a mostly-empty pantry and fridge. We just had a few miscellaneous things. We had a couple of onion bagels, a little bit of hummus, and some gruyere cheese leftover from when I made French onion soup a few days before. I was sortof in the mood for melted cheese (I'm almost always in the mood for melted cheese), so I thought I could make some sort of melted-cheese bagel something-or-other.
The first thing I did was slice an onion bagel into thin pieces. I drizzled the bagel slices with a little olive oil and baked them in the oven to make little toasts. Then I spread them with a little hummus - it happened to be roasted garlic flavor - and topped each one with a slice of gruyere cheese. I also sprinkled each with a little salt, pepper, and paprika. Then I put them back in the oven to get the cheese melted and bubbly.
I thought I was just making do with what I had, but it turns out it was a super yummy treat! These little bagel crostinis were so good, I could hardly wait to make them again to show Dan (he was at work at the time). So I made them again for the both of us a few days later, although this time I used everything bagels instead of onion. He loved them, too. Now they are part of my repertoire. I am sure they'd be good with other kinds of toasted bread besides bagels, but for whatever reason, bagels do happen to taste great with the hummus and gruyere. Turns out leftover night is sometimes not so bad!
Happy eating!
Tuesday, June 21, 2011
Time For Tapas
Tonite I decided to throw together a tray of tapas as a surprise instead of a regular dinner. While Dan worked on his computer I got several things together, and then we had a bit of a feast, right there on the bed while we watched tv. We do dinners like that once in a while and it's always great.
Today I put together several different items. First, I put out a couple different types of olives. I then stuffed peppadew peppers with a mixture of cream cheese, ricotta, and fresh basil. I made patatas bravas (crispy seasoned potatoes) and made a quick seasoned aioli to go with them. Dan loves deviled eggs so I made a few of those, with a simple mix of Spanish seasonings.
When we do this type of tapas meal we always have a selection of cheeses. Tonite we had havarti, a cheddar seasoned with habanero, some aged pecorino romano, and cubes of feta that I marinated in a mixture of red wine vinegar, olive oil, and seasonings. I seasoned honey with crushed red pepper because I had heard that it goes well with the pecorino. Very true - the spicy honey was delicious with the pecorino romano. I know those cheeses aren't Spanish - but it's the idea of the style of the meal that's Spanish, not all the food has to be. It's all good!
I also threw together a pitcher of sangria with the miscellaneous fruits and fruit juices we had in the house. I used orange, pineapple, and lime juice, a touch of sugar, a few splashes of spiced rum, and plenty of Rose wine, along with sliced peaches, limes, and apples, and a bit of tonic water for fizz. Despite being put together on a whim with makeshift ingredients, it accidentally turned out to be the best sangria I ever made. It was a pleasant surprise.
So, I piled everything on a tray and told Dan to step away from the computer. He was surprised and pleased with the feast. His favorite thing was the marinated feta; mine happened to be the pecorino with the spiced honey.
If you want to do a tapas meal like this, there are plenty of great tapas recipes, but you don't have to do an ounce of cooking if you don't want to. You can pick up olives, cheeses, nuts, even seasoned potatoes and sauces, all at the store. Throw in a little bread and a glass of wine and you are all set. You can never go wrong with tapas!
Happy eating!
Today I put together several different items. First, I put out a couple different types of olives. I then stuffed peppadew peppers with a mixture of cream cheese, ricotta, and fresh basil. I made patatas bravas (crispy seasoned potatoes) and made a quick seasoned aioli to go with them. Dan loves deviled eggs so I made a few of those, with a simple mix of Spanish seasonings.
When we do this type of tapas meal we always have a selection of cheeses. Tonite we had havarti, a cheddar seasoned with habanero, some aged pecorino romano, and cubes of feta that I marinated in a mixture of red wine vinegar, olive oil, and seasonings. I seasoned honey with crushed red pepper because I had heard that it goes well with the pecorino. Very true - the spicy honey was delicious with the pecorino romano. I know those cheeses aren't Spanish - but it's the idea of the style of the meal that's Spanish, not all the food has to be. It's all good!
I also threw together a pitcher of sangria with the miscellaneous fruits and fruit juices we had in the house. I used orange, pineapple, and lime juice, a touch of sugar, a few splashes of spiced rum, and plenty of Rose wine, along with sliced peaches, limes, and apples, and a bit of tonic water for fizz. Despite being put together on a whim with makeshift ingredients, it accidentally turned out to be the best sangria I ever made. It was a pleasant surprise.
So, I piled everything on a tray and told Dan to step away from the computer. He was surprised and pleased with the feast. His favorite thing was the marinated feta; mine happened to be the pecorino with the spiced honey.
If you want to do a tapas meal like this, there are plenty of great tapas recipes, but you don't have to do an ounce of cooking if you don't want to. You can pick up olives, cheeses, nuts, even seasoned potatoes and sauces, all at the store. Throw in a little bread and a glass of wine and you are all set. You can never go wrong with tapas!
Happy eating!
Tuesday, May 24, 2011
Goat Cheese and Green Chile Pinwheels
A few days ago I cooked a big pot of stew with black beans, chard, butternut squash, and roasted tomatoes. To top that pile of health and wellness I made distinctly unhealthy Goat Cheese and Green Chile Pinwheels. The green chile in the pinwheels mirrored the green chile flavor in the stew, and overall they went together quite well. The pinwheels were great for dipping in the stew instead of having bread or crackers. I normally might think of topping a stew like that with sour cream or yogurt, and the goat cheese worked great for that hit of creaminess. However, these pinwheels would also be great for some other type of stew or soup, or just on their own as an appetizer or snack. They take a bit of effort to put together but all the work can be done well ahead of time. Plus they are super delicious!
The key to the pinwheels is the sheets of puff pastry you can buy in your grocer's freezer section. They make all kinds of dishes much easier. You might immediately think of sweet foods when you think of puff pastry, but it works just as well for savory dishes. It's important to thaw the puff pastry for enough time before you plan on using it, but at the same time, not to thaw it out too much. Warm or even room-temp pastry will be very difficult to work with. Thawing the pastry in the fridge instead of on the counter can help prevent this, but if you find your pastry is getting too warm to work with, just stick it in the freezer for a couple of minutes to firm it up.
Here's what I did.
Goat Cheese and Green Chile Pinwheels
4 oz goat cheese (chevre)
1 Tbsp sour cream
2 oz diced green chiles
dash of salt, pepper, and cayenne
1 sheet puff pastry (half a box)
1 egg
2 Tbsp water
Stir together cheese, sour cream, chiles, and seasonings. In another bowl, whisk together egg and water.
Lay wax paper out on a flat surface and dust it with about a tsp of flour. Unfold the pastry on the paper and roll out gently to make a square about 11 inches wide. Lightly brush the whole square with the egg wash. Evenly spread cheese mixture over the pastry, leaving about an inch around the edges. Starting with the side nearest you, roll the pastry away from you, slowly and evenly, using the wax paper to help lift it if necessary. Pull the far edge up over the roll taught and seal gently. Wrap the wax paper around the pastry roll and refrigerate for at least 10 minutes or up to a day.
When ready to bake, preheat the oven to 400. Slice the chilled pastry roll into about 3/4 inch slices, gently moving the slices to a greased baking sheet. Leave a little space between each pinwheel. Lightly brush the tops and sides of the pinwheels with the remaining egg wash. Bake for about 20 minutes or until the pinwheels are golden brown. Serve immediately or at room temp.
I hope you give these a try. Happy eating!
The key to the pinwheels is the sheets of puff pastry you can buy in your grocer's freezer section. They make all kinds of dishes much easier. You might immediately think of sweet foods when you think of puff pastry, but it works just as well for savory dishes. It's important to thaw the puff pastry for enough time before you plan on using it, but at the same time, not to thaw it out too much. Warm or even room-temp pastry will be very difficult to work with. Thawing the pastry in the fridge instead of on the counter can help prevent this, but if you find your pastry is getting too warm to work with, just stick it in the freezer for a couple of minutes to firm it up.
Here's what I did.
Goat Cheese and Green Chile Pinwheels
4 oz goat cheese (chevre)
1 Tbsp sour cream
2 oz diced green chiles
dash of salt, pepper, and cayenne
1 sheet puff pastry (half a box)
1 egg
2 Tbsp water
Stir together cheese, sour cream, chiles, and seasonings. In another bowl, whisk together egg and water.
Lay wax paper out on a flat surface and dust it with about a tsp of flour. Unfold the pastry on the paper and roll out gently to make a square about 11 inches wide. Lightly brush the whole square with the egg wash. Evenly spread cheese mixture over the pastry, leaving about an inch around the edges. Starting with the side nearest you, roll the pastry away from you, slowly and evenly, using the wax paper to help lift it if necessary. Pull the far edge up over the roll taught and seal gently. Wrap the wax paper around the pastry roll and refrigerate for at least 10 minutes or up to a day.
When ready to bake, preheat the oven to 400. Slice the chilled pastry roll into about 3/4 inch slices, gently moving the slices to a greased baking sheet. Leave a little space between each pinwheel. Lightly brush the tops and sides of the pinwheels with the remaining egg wash. Bake for about 20 minutes or until the pinwheels are golden brown. Serve immediately or at room temp.
I hope you give these a try. Happy eating!
Tuesday, May 17, 2011
Fried Cheese With Vegetable Relish
Everybody knows I am a cheese lover, and one of the best ways to prepare cheese is by frying it. Breaded mozzarella sticks have become commonplace on chain-restaurant menus and in your grocery store's freezer section, but all too often they just aren't that great. Packaged frozen cheese sticks are disappointing, and some restaurants even have the audacity to serve those instead of making them fresh. The horror! It's less expensive, almost as easy, and much more satisfying to make your own.
Here I share a recipe for homemade cheese sticks served with a vegetable relish which takes the deliciousness to a level way past plain marinara (not that there's anything wrong with marinara). This accompaniment isn't quite a sauce, and the word chutney didn't seem quite right, so I settled on the word 'relish.' If you can think of a better word for it, let me know. Whatever you call it, it's a yummy, savory, chunky vegetable topping for the cheese. It opens the humble fried cheese, which is normally stuck in appetizer land, to the option of being a main-course side.
It is key to serve the cheese immediately after frying so it is still crispy and gooey (there's a yummy dichotemy, eh?). Prepare the relish and ready everything else so it can be cooked last minute, and as a failsafe you can keep them warm temporarily in a low oven if you have to. There are a few options for the garlic: you can use fresh garlic, or instead roast it with the oil to mellow it and really infuse the oil with flavor. You can also either chop, mince or paste it depending on the punch you want the garlic to have.
Fried Cheese with Vegetable Relish
Vegetable Relish
2 cloves garlic (*see above)
2 Tbsp olive oil
2 Tbsp sweet onion, minced
2 inches of zucchini, halved lengthwise and thinly sliced
4 button mushrooms, thinly sliced
2 peeled whole tomatoes (canned or fresh), chopped
2 Tbsp liquid from the can of tomatoes (or juice from fresh)
crushed red pepper, salt, black pepper, dried oregano
Fried Cheese
4 oz. mozzarella cheese, cut to make 12 half-inch sticks
1 egg, beaten
1/2 cup flour, divided
1/4 cup (dry) breadcrumbs
salt, pepper, dried parsley
veggie oil
In a small skillet, cook onion in the oil over medium-low heat with a pinch of red pepper flakes for two minutes. Add zucchini and garlic and cook one more minute; add mushrooms and cook another minute; lastly add tomatoes and liquid. Season with a pinch of dried oregano, salt and pepper, and simmer one minute. Remove from heat and set aside.
Prepare the assembly line for the cheese sticks using three shallow bowls: one with 1/4 c of flour, and one with a gently beaten egg. In the third bowl, mix 1/4 c flour, 1/4 c breadcrumbs, and a dash each of salt, pepper, and parsley. Heat 1/2 inch of vegetable oil over medium-high heat. Coat each mozzarella stick in flour, then egg, then breadcrumb mixture. Fry sticks about 30 seconds or until golden brown, flipping halfway through with tongs. Drain on paper towels.
Reheat vegetable relish if necessary. Serve cheese sticks immediately, topped with a scoop of the veggies.
mmmmmmmgooeycheese. Happy eating!
Here I share a recipe for homemade cheese sticks served with a vegetable relish which takes the deliciousness to a level way past plain marinara (not that there's anything wrong with marinara). This accompaniment isn't quite a sauce, and the word chutney didn't seem quite right, so I settled on the word 'relish.' If you can think of a better word for it, let me know. Whatever you call it, it's a yummy, savory, chunky vegetable topping for the cheese. It opens the humble fried cheese, which is normally stuck in appetizer land, to the option of being a main-course side.
It is key to serve the cheese immediately after frying so it is still crispy and gooey (there's a yummy dichotemy, eh?). Prepare the relish and ready everything else so it can be cooked last minute, and as a failsafe you can keep them warm temporarily in a low oven if you have to. There are a few options for the garlic: you can use fresh garlic, or instead roast it with the oil to mellow it and really infuse the oil with flavor. You can also either chop, mince or paste it depending on the punch you want the garlic to have.
Fried Cheese with Vegetable Relish
Vegetable Relish
2 cloves garlic (*see above)
2 Tbsp olive oil
2 Tbsp sweet onion, minced
2 inches of zucchini, halved lengthwise and thinly sliced
4 button mushrooms, thinly sliced
2 peeled whole tomatoes (canned or fresh), chopped
2 Tbsp liquid from the can of tomatoes (or juice from fresh)
crushed red pepper, salt, black pepper, dried oregano
Fried Cheese
4 oz. mozzarella cheese, cut to make 12 half-inch sticks
1 egg, beaten
1/2 cup flour, divided
1/4 cup (dry) breadcrumbs
salt, pepper, dried parsley
veggie oil
In a small skillet, cook onion in the oil over medium-low heat with a pinch of red pepper flakes for two minutes. Add zucchini and garlic and cook one more minute; add mushrooms and cook another minute; lastly add tomatoes and liquid. Season with a pinch of dried oregano, salt and pepper, and simmer one minute. Remove from heat and set aside.
Prepare the assembly line for the cheese sticks using three shallow bowls: one with 1/4 c of flour, and one with a gently beaten egg. In the third bowl, mix 1/4 c flour, 1/4 c breadcrumbs, and a dash each of salt, pepper, and parsley. Heat 1/2 inch of vegetable oil over medium-high heat. Coat each mozzarella stick in flour, then egg, then breadcrumb mixture. Fry sticks about 30 seconds or until golden brown, flipping halfway through with tongs. Drain on paper towels.
Reheat vegetable relish if necessary. Serve cheese sticks immediately, topped with a scoop of the veggies.
mmmmmmmgooeycheese. Happy eating!
Thursday, May 5, 2011
Potato Gratin
Gratins are delicious and use relatively cheap ingredients, but they do take a little bit of time to put together and bake. The result is ooey, gooey, cheesy goodness, though, so I do like going through the process from time to time.
These days with all the boxed side dishes available at the store, it's rare to see an actually homemade potato gratin. The boxed, neon-orange ones are admittedly easier and aren't completely awful, but they just aren't like the real thing. Here's how I do it.
Potato Gratin
4 medium potatoes, sliced thin (peeled or unpeeled, your choice)
1/2 small onion, minced
1 celery stalk, minced
3 Tbsp butter or margarine, divided
2 c milk or half-and-half
3 Tbsp flour
6-8 oz cheese, grated
2 Tbsp bread crumbs (dry)
salt, pepper, paprika, parsley
Heat oven to 400F. Rub a large casserole dish with the butter to coat. Reserve 1T butter for topping later; cut remaining butter into very small pieces. Whisk flour into milk with a dash of salt and pepper.
Layer the gratin in 4-5 layers. For each later, evenly spread:: a thin layer of potatoes, about a half cup of milk mixture, several bits of butter, a sprinkling of onions and celery, dash of salt, pepper, paprika, and parsley, and an ounce of cheese. After the final layer, the milk should come just barely up to the top of the potatoes. Reserve 2-3 oz of cheese for topping later.
Bake gratin in 400 oven about 20 minutes. In the meantime, melt reserved 1T butter and stir into breadcrumbs, mixing well. After gratin has baked 20 minutes, remove from oven and top with remaining cheese, and then breadcrumb mixture. Continue baking about 30-40 minutes or until potatoes are tender and top is golden brown. Let rest 5 minutes and serve.
Happy eating!
These days with all the boxed side dishes available at the store, it's rare to see an actually homemade potato gratin. The boxed, neon-orange ones are admittedly easier and aren't completely awful, but they just aren't like the real thing. Here's how I do it.
Potato Gratin
4 medium potatoes, sliced thin (peeled or unpeeled, your choice)
1/2 small onion, minced
1 celery stalk, minced
3 Tbsp butter or margarine, divided
2 c milk or half-and-half
3 Tbsp flour
6-8 oz cheese, grated
2 Tbsp bread crumbs (dry)
salt, pepper, paprika, parsley
Heat oven to 400F. Rub a large casserole dish with the butter to coat. Reserve 1T butter for topping later; cut remaining butter into very small pieces. Whisk flour into milk with a dash of salt and pepper.
Layer the gratin in 4-5 layers. For each later, evenly spread:: a thin layer of potatoes, about a half cup of milk mixture, several bits of butter, a sprinkling of onions and celery, dash of salt, pepper, paprika, and parsley, and an ounce of cheese. After the final layer, the milk should come just barely up to the top of the potatoes. Reserve 2-3 oz of cheese for topping later.
Bake gratin in 400 oven about 20 minutes. In the meantime, melt reserved 1T butter and stir into breadcrumbs, mixing well. After gratin has baked 20 minutes, remove from oven and top with remaining cheese, and then breadcrumb mixture. Continue baking about 30-40 minutes or until potatoes are tender and top is golden brown. Let rest 5 minutes and serve.
Happy eating!
Wednesday, April 27, 2011
Cauliflower Mac and Cheese
I love mac and cheese and there are a few different ways I love to make it. Adding cauliflower to the mix makes it healthier - not healthy, but healthier, at least - and is tasty, too. If you know how to make a basic white sauce, mac and cheese is just a few extra steps.
A few tips: shredding your own cheese instead of using pre-shredded bags is always best. The powder they put on the pre-shredded cheese to prevent caking isn't the best for making a creamy sauce. Note that the measurements for pasta are post-cooking. Be sure to cook the cauliflower and pasta in salted water, as you normally would, to season them. And, the amounts can vary based on what type of cheese you have, what type of milk, and other things, so it's a guidleline: the key is to get a thin sauce so that it won't be too tight after baking. Leave out some of the cheese if necessary, or add more milk, to keep it pretty thin.
Cauliflower Mac and Cheese
5 tbsp butter or margarine, divided
2 tbsp flour
1 1/2 c milk
2 c shredded cheddar cheese
1 c cauliflower, bite-size pieces, fresh or frozen, fully cooked
4 c cooked pasta, undercooked by 2 minutes
1/4 c dry breadcrumbs
salt and pepper
Melt butter in saucepan; remove 2 tbsp and set aside. Stir flour into remaining butter; stir well and let bubble for 1 minute. Stir in milk and heat just to bubbling. Stir in cheese a little at a time to make the cheese sauce; it should be thinner than you want, because it will thicken later. Add salt and pepper to taste to the sauce.
Stir pasta and cauliflower into the sauce. Pour the mixture into a baking dish. In a small bowl, combine the reserved 2 T of melted butter with breadcrumbs and stir to evenly coat the crumbs. Sprinkle the breadcrumbs on the mac and cheese. Bake the mac and cheese in a 350 oven just until it starts to bubble, 5-10 minutes. Then, turn the oven to broil and place the mac and cheese a few inches under the broiler. Broil about 5 minutes or until the top is golden brown. Serve immediately.
Happy eating!
A few tips: shredding your own cheese instead of using pre-shredded bags is always best. The powder they put on the pre-shredded cheese to prevent caking isn't the best for making a creamy sauce. Note that the measurements for pasta are post-cooking. Be sure to cook the cauliflower and pasta in salted water, as you normally would, to season them. And, the amounts can vary based on what type of cheese you have, what type of milk, and other things, so it's a guidleline: the key is to get a thin sauce so that it won't be too tight after baking. Leave out some of the cheese if necessary, or add more milk, to keep it pretty thin.
Cauliflower Mac and Cheese
5 tbsp butter or margarine, divided
2 tbsp flour
1 1/2 c milk
2 c shredded cheddar cheese
1 c cauliflower, bite-size pieces, fresh or frozen, fully cooked
4 c cooked pasta, undercooked by 2 minutes
1/4 c dry breadcrumbs
salt and pepper
Melt butter in saucepan; remove 2 tbsp and set aside. Stir flour into remaining butter; stir well and let bubble for 1 minute. Stir in milk and heat just to bubbling. Stir in cheese a little at a time to make the cheese sauce; it should be thinner than you want, because it will thicken later. Add salt and pepper to taste to the sauce.
Stir pasta and cauliflower into the sauce. Pour the mixture into a baking dish. In a small bowl, combine the reserved 2 T of melted butter with breadcrumbs and stir to evenly coat the crumbs. Sprinkle the breadcrumbs on the mac and cheese. Bake the mac and cheese in a 350 oven just until it starts to bubble, 5-10 minutes. Then, turn the oven to broil and place the mac and cheese a few inches under the broiler. Broil about 5 minutes or until the top is golden brown. Serve immediately.
Happy eating!
Thursday, April 14, 2011
Fried Ravioli
I tried a little experiment tonite with some cheese ravioli I had in the freezer. I am pleased with the result - fried ravioli! It makes for a great appetizer or snack, and is super-simple. Here the recipe includes a fresh tomato topping, but the fried ravioli can be served with a number of other toppings or sauces instead: tomato sauce, hot or cold; chile sauce; cream sauce; fresh salsa or grilled veggies; even ranch, if that's your thing. Enjoy!
Lairdriin's Fried Ravioli
12 frozen cheese ravioli, thawed to room temp
2 Tbsp grated parmesan cheese (canned works better than fresh for this)
2 Tbsp seasoned bread crumbs
dash salt
vegetable oil
Topping:
1 small roma tomato, seeded and diced
2 Tbsp olive oil
1 tsp red wine vinegar
dash each: granulated garlic, dried basil, salt
For the topping, mix olve oil, vinegar, and seasonings together in small bowl. Add tomatoes and stir. Set aside.
In a non-stick pan, heat 1/4 inch of veg oil. In a small bowl, mix parmesan, bead crumbs, and salt. Blot ravioli wtih paper towel to be sure there are no water droplets. Dip each raviolo in the breading mixture to coat all sides*. Fry ravioli in oil about 2 minutes on each side until golden brown and crispy. Drain on paper towels. Top with seasoned tomatoes and a sprinkle of parmesan cheese. Serve warm.
* the pasta dough should be a little sticky, but if not, a beaten egg can be used to help the breading mixture adhere to the ravioli. You could also use egg if you just want a thicker crust on the ravioli than the breading mixture alone.
Happy eating!
Lairdriin's Fried Ravioli
12 frozen cheese ravioli, thawed to room temp
2 Tbsp grated parmesan cheese (canned works better than fresh for this)
2 Tbsp seasoned bread crumbs
dash salt
vegetable oil
Topping:
1 small roma tomato, seeded and diced
2 Tbsp olive oil
1 tsp red wine vinegar
dash each: granulated garlic, dried basil, salt
For the topping, mix olve oil, vinegar, and seasonings together in small bowl. Add tomatoes and stir. Set aside.
In a non-stick pan, heat 1/4 inch of veg oil. In a small bowl, mix parmesan, bead crumbs, and salt. Blot ravioli wtih paper towel to be sure there are no water droplets. Dip each raviolo in the breading mixture to coat all sides*. Fry ravioli in oil about 2 minutes on each side until golden brown and crispy. Drain on paper towels. Top with seasoned tomatoes and a sprinkle of parmesan cheese. Serve warm.
* the pasta dough should be a little sticky, but if not, a beaten egg can be used to help the breading mixture adhere to the ravioli. You could also use egg if you just want a thicker crust on the ravioli than the breading mixture alone.
Happy eating!
Wednesday, March 30, 2011
Goat Cheese With Tomato Sauce
I have made my feta spread for many of my friends and family and it is a big hit. I have made the same thing with goat cheese instead of feta and it is just as delicious. But lately I've taken to making something similar but with tomato sauce instead of the diced tomatoes and veggies I normally put on top of the cheese. It's absolutely delicious and I wanted to share.
This recipe is so simple it's barely a recipe. You simply lightly season some tomato sauce. I like to use just a little bit of basil, garlic, salt, and pepper. For a kick you can add some red pepper flakes if you like. Then in a small pan -- a cake pan works great -- place slices or big dollops of goat cheese around the pan, with space in between them. Pour the tomato sauce into the pan - not on top of the goat cheese, but in between - so that it comes up about halfway up the goat cheese slices. That's it. Then you just bake it in the oven at 350 for about 10 minutes.
In the meantime you can toast some sliced french or sourdough bread. When the cheese is warm, just scoop some up and spread it on bread, crackers, whatever you like. It's very simple but very, very yummy. Give it a try and tell me what you think!
Happy eating!
This recipe is so simple it's barely a recipe. You simply lightly season some tomato sauce. I like to use just a little bit of basil, garlic, salt, and pepper. For a kick you can add some red pepper flakes if you like. Then in a small pan -- a cake pan works great -- place slices or big dollops of goat cheese around the pan, with space in between them. Pour the tomato sauce into the pan - not on top of the goat cheese, but in between - so that it comes up about halfway up the goat cheese slices. That's it. Then you just bake it in the oven at 350 for about 10 minutes.
In the meantime you can toast some sliced french or sourdough bread. When the cheese is warm, just scoop some up and spread it on bread, crackers, whatever you like. It's very simple but very, very yummy. Give it a try and tell me what you think!
Happy eating!
Monday, February 14, 2011
Pakoras with Cilantro Pesto
Pakora is an Indian word that means something that is battered and fried. It is a well-known Indian restaurant appetizer not unlike things we are already familiar with in America, such as fried zucchini, fried cheese sticks, or onion rings. The batter can vary but is usually thin and crispy. If you are having an Indian meal and want a quick appetizer or side, or if you need a snack and have a few miscellaneous veggies sitting around, this is a simple and tasty thing to make.
I love both vegetable pakoras and paneer pakoras, and I especially love them with various sauces and chutneys. At home, I have a few sauces I make that go well with pakoras. A cilantro pesto is particularly good, and quite easy to make.
The way I have been making pakoras at home recently is with a chickpea flour batter based on Bal Arneson's (The Spice Goddess) recipe for pakora batter. I don't follow her recipe exactly, but it is very similar. If you don't want to use chickpea flour, you can use regular AP flour for the batter instead. Good veggies to use for pakoras are zucchini, onion petals, eggplant, mushrooms, cauliflower, bell peppers, or even hot peppers if you are so bold. They should be in smallish, one-or-two-bite pieces. Paneer pakoras are also very tasty.
Here is my recipe for pakoras and for a cilantro pesto to go with them.
Pakoras
veggies and/or paneer cheese, in bite-size pieces
1/4 c chickpea flour
1 tbls plain yogurt
2 tbls water plus extra
1 tsp garam masala
dash salt
veg oil
Stir flour, yogurt, and water just until there are no lumps. Mixture should be a little thinner than pancake batter; thin the mixture with a little more water if necessary. Stir in garam masala and a dash of salt.
Heat 1/2 inch of oil in skillet. Dip veggies or cheese into batter to fully coat, and fry in oil until golden brown on both sides, turning once. Let them drain on paper towels. Serve warm with dipping sauce or chutney.
Cilantro Pesto for Pakoras
1 cup loosely packed fresh cilantro, roughly chopped
1 garlic clove, minced
1 tsp fresh chives, chopped
1 tsp sesame oil (regular or chile-infused)
1/4 tsp salt
a pinch of red pepper flakes
veg oil
In a small food processor, pulse to mix cilantro, garlic, chives, sesame oil, salt, and red pepper flakes just until mixed. Drizzle in a few drops of veg oil and pulse. Add a little oil a few drops at a time and pulse, until the consistency is right, being careful not to overprocess. The cilantro leaves should be finely chopped but not pureed. Serve with pakoras.
I love both vegetable pakoras and paneer pakoras, and I especially love them with various sauces and chutneys. At home, I have a few sauces I make that go well with pakoras. A cilantro pesto is particularly good, and quite easy to make.
The way I have been making pakoras at home recently is with a chickpea flour batter based on Bal Arneson's (The Spice Goddess) recipe for pakora batter. I don't follow her recipe exactly, but it is very similar. If you don't want to use chickpea flour, you can use regular AP flour for the batter instead. Good veggies to use for pakoras are zucchini, onion petals, eggplant, mushrooms, cauliflower, bell peppers, or even hot peppers if you are so bold. They should be in smallish, one-or-two-bite pieces. Paneer pakoras are also very tasty.
Here is my recipe for pakoras and for a cilantro pesto to go with them.
Pakoras
veggies and/or paneer cheese, in bite-size pieces
1/4 c chickpea flour
1 tbls plain yogurt
2 tbls water plus extra
1 tsp garam masala
dash salt
veg oil
Stir flour, yogurt, and water just until there are no lumps. Mixture should be a little thinner than pancake batter; thin the mixture with a little more water if necessary. Stir in garam masala and a dash of salt.
Heat 1/2 inch of oil in skillet. Dip veggies or cheese into batter to fully coat, and fry in oil until golden brown on both sides, turning once. Let them drain on paper towels. Serve warm with dipping sauce or chutney.
Cilantro Pesto for Pakoras
1 cup loosely packed fresh cilantro, roughly chopped
1 garlic clove, minced
1 tsp fresh chives, chopped
1 tsp sesame oil (regular or chile-infused)
1/4 tsp salt
a pinch of red pepper flakes
veg oil
In a small food processor, pulse to mix cilantro, garlic, chives, sesame oil, salt, and red pepper flakes just until mixed. Drizzle in a few drops of veg oil and pulse. Add a little oil a few drops at a time and pulse, until the consistency is right, being careful not to overprocess. The cilantro leaves should be finely chopped but not pureed. Serve with pakoras.
Thursday, February 10, 2011
Paneer
I want to share my method for making homemade paneer, as a primer for the saag paneer recipe to follow. Paneer is a fresh, non-aged cheese used in many different Indian dishes. It can be used for other non-Indian dishes, though, too. You can find paneer in some grocery stores, and that is often just fine. But, making it at home is very, very easy, and you can then make it as firm or soft as you need it. Plus, it's fun, and it will impress your family and friends!
One gallon of milk is plenty to make enough paneer for a recipe for several people. The exact yield will vary batch to batch based on a variety of variables. For paneer, I recommend using 2% or whole milk, but you could use 1%, or a combination of skim and a little heavy cream. Don't open the carton of milk until you are ready to make the cheese - the fresher the better.
It appears to be a lot of steps but in fact it's just my long-winded explanations. Total time start to finish is 3 to 5 hours.
What you need (thorougly cleaned):
1 large pot or saucepan
1 ladle
1 medium-sized mesh strainer
1 square of cheesecloth
1 rubber band
1 medium mixing bowl
1 small plate
heavy things, like large cans of soup, etc.
Homemade Paneer Cheese
1 gallon milk
2 lemons, juiced
1 tsp salt
1. In a saucepan, heat the milk, stirring gently, until just before simmering. Do not let the milk boil. Turn off the heat, and stir the milk.
2. Drizzle in about half of the lemon juice and stir briefly and very gently to distribute the lemon juice. Let the milk sit for a minute. The curds and whey should be separating. If there is a distinct separation and lots of clear whey, no more juice may be needed. If necessary, add more lemon juice a spoonful at a time until there is a good separation of curds.
3. Let the milk rest and separate for about 5 minutes.
4. Gently ladle curds into a cheesecloth-lined mesh strainer. (You can save the whey for other uses if desired.) Let the curds drain for 10 minutes.
5. Sprinkle a little salt over the curds. Lift the edges of the cheesecloth and gather, forming a pouch. Use the rubber band to suspend the cheesecloth pouch over a bowl or the sink and continue to drain the curds for another 30 minutes.
In the meantime, rig a cheese press: Suspend a flat-bottomed strainer or collander over a slightly larger bowl with the strainer's handles on the bowl edge, so that the bottom of the strainer does not touch the bottom of the bowl. Get a flat-bottomed plate that is slightly smaller than the strainer. On this small plate, pile heavy objects like cans.
6. After the cheese curds have drained for a little while, form the curds, still in the cheesecloth, into a flat, thick disc, and place it inside the strainer portion of the cheese press. Top the curds with the weighted plate. The weight presses on the curds, forcing excess whey to drip out through the strainer and into the bottom bowl. Press the cheese for two to four hours. The longer you press, the firmer the cheese.
After pressing the cheese to the firmness you want, refrigerate the cheese. It can be eaten or cooked with right away. Store it in a well-sealed, clean container, and it will keep for up to a week in the fridge.
Give it a try and let me know how it turned out!
Happy eating!
One gallon of milk is plenty to make enough paneer for a recipe for several people. The exact yield will vary batch to batch based on a variety of variables. For paneer, I recommend using 2% or whole milk, but you could use 1%, or a combination of skim and a little heavy cream. Don't open the carton of milk until you are ready to make the cheese - the fresher the better.
It appears to be a lot of steps but in fact it's just my long-winded explanations. Total time start to finish is 3 to 5 hours.
What you need (thorougly cleaned):
1 large pot or saucepan
1 ladle
1 medium-sized mesh strainer
1 square of cheesecloth
1 rubber band
1 medium mixing bowl
1 small plate
heavy things, like large cans of soup, etc.
Homemade Paneer Cheese
1 gallon milk
2 lemons, juiced
1 tsp salt
1. In a saucepan, heat the milk, stirring gently, until just before simmering. Do not let the milk boil. Turn off the heat, and stir the milk.
2. Drizzle in about half of the lemon juice and stir briefly and very gently to distribute the lemon juice. Let the milk sit for a minute. The curds and whey should be separating. If there is a distinct separation and lots of clear whey, no more juice may be needed. If necessary, add more lemon juice a spoonful at a time until there is a good separation of curds.
3. Let the milk rest and separate for about 5 minutes.
4. Gently ladle curds into a cheesecloth-lined mesh strainer. (You can save the whey for other uses if desired.) Let the curds drain for 10 minutes.
5. Sprinkle a little salt over the curds. Lift the edges of the cheesecloth and gather, forming a pouch. Use the rubber band to suspend the cheesecloth pouch over a bowl or the sink and continue to drain the curds for another 30 minutes.
In the meantime, rig a cheese press: Suspend a flat-bottomed strainer or collander over a slightly larger bowl with the strainer's handles on the bowl edge, so that the bottom of the strainer does not touch the bottom of the bowl. Get a flat-bottomed plate that is slightly smaller than the strainer. On this small plate, pile heavy objects like cans.
6. After the cheese curds have drained for a little while, form the curds, still in the cheesecloth, into a flat, thick disc, and place it inside the strainer portion of the cheese press. Top the curds with the weighted plate. The weight presses on the curds, forcing excess whey to drip out through the strainer and into the bottom bowl. Press the cheese for two to four hours. The longer you press, the firmer the cheese.
After pressing the cheese to the firmness you want, refrigerate the cheese. It can be eaten or cooked with right away. Store it in a well-sealed, clean container, and it will keep for up to a week in the fridge.
Give it a try and let me know how it turned out!
Happy eating!
Paneer for Parents
My parents have been visiting, and we have been eating all kinds of good food because I wanted to show them some of my favorite new dishes. We had our Super Bowl Fiesta, of course, which I already talked about. The Plantain Fritters were a big hit. Later in the week I also made them my Half-and-Half Bean Soup, which I have been jokingly calling my "famous" Half-and-Half Bean Soup (after having been in the Rancho Gordo newsletter, yay!), and also I made them my veggie wrap sandwiches which I love.
Also, I had an opportunity to make homemade paneer for them, which I served with a vindaloo curry I made. I had a fun time showing them how I make homemade cheese. Paneer is easy but it does take a few hours to press if I want it firm enough to cut and fry, like I prefer it when I make it for curry. I used a lot of fresh lemon juice to make the paneer and since that wasn't quite enough I also added a bit of lime. Some places don't use salt in their paneer but I like to. My mother said she could still taste the citrus and that she liked it that way. They said they'd never had homemade cheese before, nor any type of paneer, even restaurant paneer, so it was all a new experience for them. They both said they loved the curry, so I am glad they enjoyed it.
I have a ton of paneer left over, and I think I am going to try to make saag paneer out of it. Saag means spinach, so saag paneer, for those who aren't familiar, is spinach with cheese. It is seen commonly in U.S. Indian restaurants and sometimes appears sortof like creamed spinach. The paneer is sometimes kept in cubes within the spinach or sometimes is mixed in to make more of a creamy sauce. I think I am going to mix it in like a sauce. The dish also, of course, is seasoned with various spices. I am going to give my first homemade version of saag paneer a try today, since I need to use the paneer while it's fresh, and I'll report on that later. Wish me luck.
We've had a great time while my parents have been visiting, feasting on all kinds of great foods. Now they are headed out. I hope they've loved the food the've tried.
Happy eating!
Also, I had an opportunity to make homemade paneer for them, which I served with a vindaloo curry I made. I had a fun time showing them how I make homemade cheese. Paneer is easy but it does take a few hours to press if I want it firm enough to cut and fry, like I prefer it when I make it for curry. I used a lot of fresh lemon juice to make the paneer and since that wasn't quite enough I also added a bit of lime. Some places don't use salt in their paneer but I like to. My mother said she could still taste the citrus and that she liked it that way. They said they'd never had homemade cheese before, nor any type of paneer, even restaurant paneer, so it was all a new experience for them. They both said they loved the curry, so I am glad they enjoyed it.
I have a ton of paneer left over, and I think I am going to try to make saag paneer out of it. Saag means spinach, so saag paneer, for those who aren't familiar, is spinach with cheese. It is seen commonly in U.S. Indian restaurants and sometimes appears sortof like creamed spinach. The paneer is sometimes kept in cubes within the spinach or sometimes is mixed in to make more of a creamy sauce. I think I am going to mix it in like a sauce. The dish also, of course, is seasoned with various spices. I am going to give my first homemade version of saag paneer a try today, since I need to use the paneer while it's fresh, and I'll report on that later. Wish me luck.
We've had a great time while my parents have been visiting, feasting on all kinds of great foods. Now they are headed out. I hope they've loved the food the've tried.
Happy eating!
Saturday, January 8, 2011
Veggie & Cheese Pot Pie
Since I've started this blog, I've reacquanted myself with many of the dishes I used to cook. I suppose we all get into these grooves throughout our lives where we are doing the same sorts of things, hanging out with the same people, cooking the same food regularly. Then something changes, and it gets shaken up, but then you fall into a groove again, a new one.
A few years ago I was living on my own in a tiny studio apartment in Kalamazoo, Michigan, with a kitchen that was barely a kitchen, and I had to make do with my tiny fridge, very little storage space, and my insanely tight budget. A few years before that, I was living in a 2000-square-foot house with a huge kitchen with an island and a skylight, and even though my budget then was also tight, I had a different set of recipes I cooked then than what I regularly cooked in my tiny studio. When I moved out of that studio apartment to trek halfway across the country to Colorado, and moved into a period of my life in which I was now married, living with a somewhat old and broken-down kitchen, and with a better budget but much less energy for cooking since I gradually went from relatively healthy to very very ill, the set of dishes I cooked on a regular basis changed again.
Occasionally I'll make something that I have cooked over and over again in my life, and Dan will say to me that I have never made that for him. There are many, many things I used to cook all the time that I have just fallen out of the habit of cooking. One of those is pot pie.
My homemade pot pie is sortof a semi-homemade (a la Ms. Lee) recipe. I use canned soup and frozen veggies. But, you'd be surprised at how good it is; plus, using the soup makes it so much easier than making a beschamel or something. Here's how I do it:
(amounts are approximate; adjust to your tastes)
1/4 c. minced onion
1/2 stick butter
2 tbsp. milk
2 cans condensed cream of potato soup
2 cups frozen veggies (the basic cut veggie mix that has corn, carrots, peas, etc. in it)
salt, pepper to taste
parsley, paprika, thyme (optional) to taste
4 oz. shredded or cubed cheddar or other cheese
Sautee minced onion in butter with a small pinch of salt until onions are translucent. Add in the condensed soup (do not follow soup can directions; just add it in still condensed), 2 tbsp. milk, and frozen veggies, and mix well. Season to taste with salt and pepper. Not too much salt, as the soup is already salty. Add seasoning if you want, to taste. Heat the mixture just until it simmers, remove from heat, and stir in the cheese. Pour the mixture into whatever dish you are using, after spraying the dish with nonstick spray or buttering it. I usually just put it in a big casserole, but you can divide it into individual dishes, too. Top it with whatever crust you are using, egg wash the crust if you want it shiny and golden (you don't have to, though), cut a few slits in the crust, and bake it at 350 until the crust is golden brown. Time will vary based on the crust you're using and the dish it's in.
Crust:
Usually I make a homemade crust, but a Jiffy mix pie crust or other mix works fine, too. However, for a homemade crust, it just takes flour, baking powder, salt, butter, water, and a food processor, so it's super easy. This works for a quiche crust, too: Put 1 cup flour, 1 teaspoon baking powder, and 1/2 tsp salt into the processor and pulse just to mix. Add 1/2 stick of very cold butter, cut into pieces, and pulse to mix just until it's barely mixed up. You should still see bits of butter. Then drizzle in about a teaspoon of water at a time while you pulse to just barely hydrate the mixture. When the mixture is just barely past not being able to crumble anymore, you are done. Then you can roll it out immediately, with plenty of flour to make sure it doesn't stick, or wrap it in plastic wrap and save it in the fridge to roll out later.
I have also made this pot pie with veggie chicken, but honestly, it's great with just the veggies and cheese.
Happy eating!
A few years ago I was living on my own in a tiny studio apartment in Kalamazoo, Michigan, with a kitchen that was barely a kitchen, and I had to make do with my tiny fridge, very little storage space, and my insanely tight budget. A few years before that, I was living in a 2000-square-foot house with a huge kitchen with an island and a skylight, and even though my budget then was also tight, I had a different set of recipes I cooked then than what I regularly cooked in my tiny studio. When I moved out of that studio apartment to trek halfway across the country to Colorado, and moved into a period of my life in which I was now married, living with a somewhat old and broken-down kitchen, and with a better budget but much less energy for cooking since I gradually went from relatively healthy to very very ill, the set of dishes I cooked on a regular basis changed again.
Occasionally I'll make something that I have cooked over and over again in my life, and Dan will say to me that I have never made that for him. There are many, many things I used to cook all the time that I have just fallen out of the habit of cooking. One of those is pot pie.
My homemade pot pie is sortof a semi-homemade (a la Ms. Lee) recipe. I use canned soup and frozen veggies. But, you'd be surprised at how good it is; plus, using the soup makes it so much easier than making a beschamel or something. Here's how I do it:
(amounts are approximate; adjust to your tastes)
1/4 c. minced onion
1/2 stick butter
2 tbsp. milk
2 cans condensed cream of potato soup
2 cups frozen veggies (the basic cut veggie mix that has corn, carrots, peas, etc. in it)
salt, pepper to taste
parsley, paprika, thyme (optional) to taste
4 oz. shredded or cubed cheddar or other cheese
Sautee minced onion in butter with a small pinch of salt until onions are translucent. Add in the condensed soup (do not follow soup can directions; just add it in still condensed), 2 tbsp. milk, and frozen veggies, and mix well. Season to taste with salt and pepper. Not too much salt, as the soup is already salty. Add seasoning if you want, to taste. Heat the mixture just until it simmers, remove from heat, and stir in the cheese. Pour the mixture into whatever dish you are using, after spraying the dish with nonstick spray or buttering it. I usually just put it in a big casserole, but you can divide it into individual dishes, too. Top it with whatever crust you are using, egg wash the crust if you want it shiny and golden (you don't have to, though), cut a few slits in the crust, and bake it at 350 until the crust is golden brown. Time will vary based on the crust you're using and the dish it's in.
Crust:
Usually I make a homemade crust, but a Jiffy mix pie crust or other mix works fine, too. However, for a homemade crust, it just takes flour, baking powder, salt, butter, water, and a food processor, so it's super easy. This works for a quiche crust, too: Put 1 cup flour, 1 teaspoon baking powder, and 1/2 tsp salt into the processor and pulse just to mix. Add 1/2 stick of very cold butter, cut into pieces, and pulse to mix just until it's barely mixed up. You should still see bits of butter. Then drizzle in about a teaspoon of water at a time while you pulse to just barely hydrate the mixture. When the mixture is just barely past not being able to crumble anymore, you are done. Then you can roll it out immediately, with plenty of flour to make sure it doesn't stick, or wrap it in plastic wrap and save it in the fridge to roll out later.
I have also made this pot pie with veggie chicken, but honestly, it's great with just the veggies and cheese.
Happy eating!
Saturday, December 11, 2010
Soup's On, Part V: Vegetable-Cheese Soup
There are a few different basic methods I use for creating cheese soup, but one of them is my own version of the cheese soup my mom used to make us when I was younger. It is yummy, and it also has (for me anyway) that nostalgic, remembered-taste aspect to it. It just uses Velveeta without any other cheeses, which you may think sounds silly, but it is really very good. It's the type of soup I make most often, which is really saying something. I like me some soup.
One key aspect to this soup is celery. I mix and match the veggies that go into this soup, but I never ever make it without celery. Celery, Velveeta, and a good-quality stock are essentials. Other veggies that go into the soup can be mixed and matched according to what is on hand.
The following amounts are approximate, and can be widely altered to suit your tastes or what is available:
3 stalks celery, thinly sliced
1/2 medium onion, chopped
1 cup veggies: thinly sliced or shredded carrot, minced or chopped potato, chopped frozen broccoli, etc.
1 cup milk mixed well with 2 tbsp flour
4 tbsp butter
4-6 cups good veggie stock (or other flavor stock you like)
10-12 oz. Velveeta, cubed
Salt, pepper, parsley
If using potatoes, I often par-boil them in a separate pot first while I'm chopping the other veggies. Melt the butter in a large pot and add the fresh veggies according to cook time. Celery first, then onions, then carrots. When they are softened, add any frozen veggies and milk/flour mixture. Let that cook for a minute or two until it thickens. Add in stock, parsley, and par-boiled potatoes if using those. Let the stock simmer until all the veggies are cooked; that may be a minute or several. Once the veggies are where you want them, start adding the Velveeta a little at a time, with the soup over medium-low heat and stirring often. If you let a Velveeta sauce stand over heat for too long, you'll get burned brown pieces on the bottom of the pot. It's not the end of the world, but it's not very appetizing-looking, so just stir often as you add the cheese. Once the cheese is all melted into the soup, taste for seasoning and thickness; add more cheese, stock, or seasoning as necessary.
My mom would use chicken stock for this soup, but I obviously always use veggie stock. Another difference is that my mom used both grated potatoes and grated carrots. That's works fine, too, you just want to add anything grated in later, with the frozen veggies, and not cook the hell out of them, or they'll turn to mush pretty quickly.
One trick of mine is to either make the stock right before making the soup or to heat up the stock I'm using in another pot. Either way the stock is warmed when I add it to the soup, so it won't take the temperature down dramatically.
I'm hungry.
Happy Holiday eating!
One key aspect to this soup is celery. I mix and match the veggies that go into this soup, but I never ever make it without celery. Celery, Velveeta, and a good-quality stock are essentials. Other veggies that go into the soup can be mixed and matched according to what is on hand.
The following amounts are approximate, and can be widely altered to suit your tastes or what is available:
3 stalks celery, thinly sliced
1/2 medium onion, chopped
1 cup veggies: thinly sliced or shredded carrot, minced or chopped potato, chopped frozen broccoli, etc.
1 cup milk mixed well with 2 tbsp flour
4 tbsp butter
4-6 cups good veggie stock (or other flavor stock you like)
10-12 oz. Velveeta, cubed
Salt, pepper, parsley
If using potatoes, I often par-boil them in a separate pot first while I'm chopping the other veggies. Melt the butter in a large pot and add the fresh veggies according to cook time. Celery first, then onions, then carrots. When they are softened, add any frozen veggies and milk/flour mixture. Let that cook for a minute or two until it thickens. Add in stock, parsley, and par-boiled potatoes if using those. Let the stock simmer until all the veggies are cooked; that may be a minute or several. Once the veggies are where you want them, start adding the Velveeta a little at a time, with the soup over medium-low heat and stirring often. If you let a Velveeta sauce stand over heat for too long, you'll get burned brown pieces on the bottom of the pot. It's not the end of the world, but it's not very appetizing-looking, so just stir often as you add the cheese. Once the cheese is all melted into the soup, taste for seasoning and thickness; add more cheese, stock, or seasoning as necessary.
My mom would use chicken stock for this soup, but I obviously always use veggie stock. Another difference is that my mom used both grated potatoes and grated carrots. That's works fine, too, you just want to add anything grated in later, with the frozen veggies, and not cook the hell out of them, or they'll turn to mush pretty quickly.
One trick of mine is to either make the stock right before making the soup or to heat up the stock I'm using in another pot. Either way the stock is warmed when I add it to the soup, so it won't take the temperature down dramatically.
I'm hungry.
Happy Holiday eating!
Monday, December 6, 2010
Spinach Dip: Hot
I love spinach dip in all its forms, cold, hot, with or without artichokes... all kinds. Cold or hot, it's great for either a homey snack, or for a holiday party table. Plus, no matter how fatty it is, you can comfort yourself in knowing it is chock-full of healthy spinach. I am going to give my basic recipe for both hot and cold spinach dips. First, the hot.
For this recipe, you can use whatever cheeses you like, but white cheeses look best, I think, and parmesan is a must for sprinkling on top. You can also add other veggies to this basic format, such as red peppers, or the classic artichoke hearts.
2 tbsp butter
2 tbsp finely minced yellow, white, or green onion
1 large bag baby spinach, washed, thoroughly dried, excess stems picked out, and roughly chopped
1 clove garlic, finely minced (or pressed in a garlic presser)
1/2 tsp crushed red pepper
2 tsp fresh parsley, chopped (or 1/2 tsp dried)
a few grinds black pepper
salt to taste (about 1/2 tsp)
1 tbsp flour
1/2 c cream
2 oz. white cheddar, shredded
2 oz. mozzarella, shredded
1/4 c parmesan, grated, divided
In a large non-stick pan, sautee onions in butter for two minutes; stir in garlic, crushed red pepper, parsley, black pepper, and salt; add fresh spinach and toss until spinach wilts, a few minutes. (You can use frozen spinach, thawed and well-drained, instead).) In a small cup or bowl, mix flour into cream until fully incorporated. Pour spinach into a baking dish; stir in shredded cheeses, half the parmesan, and cream mixture; mix everything together. Flatten out the top of the dip, and sprinkle the remaining parmesan on top. Bake at 350 for about 15 minutes or until dip is hot and bubbling. If you want, for a browner "crust" on top, you can then finish the dip under the broiler for 2-3 minutes.
Warm, bubbly spinach dip is great with tortilla chips, bread, or veggies. I like to serve it with pita I cut into triangles, lightly seasoned and toasted. This dip goes with just about anything.
Happy Holiday eating!
For this recipe, you can use whatever cheeses you like, but white cheeses look best, I think, and parmesan is a must for sprinkling on top. You can also add other veggies to this basic format, such as red peppers, or the classic artichoke hearts.
2 tbsp butter
2 tbsp finely minced yellow, white, or green onion
1 large bag baby spinach, washed, thoroughly dried, excess stems picked out, and roughly chopped
1 clove garlic, finely minced (or pressed in a garlic presser)
1/2 tsp crushed red pepper
2 tsp fresh parsley, chopped (or 1/2 tsp dried)
a few grinds black pepper
salt to taste (about 1/2 tsp)
1 tbsp flour
1/2 c cream
2 oz. white cheddar, shredded
2 oz. mozzarella, shredded
1/4 c parmesan, grated, divided
In a large non-stick pan, sautee onions in butter for two minutes; stir in garlic, crushed red pepper, parsley, black pepper, and salt; add fresh spinach and toss until spinach wilts, a few minutes. (You can use frozen spinach, thawed and well-drained, instead).) In a small cup or bowl, mix flour into cream until fully incorporated. Pour spinach into a baking dish; stir in shredded cheeses, half the parmesan, and cream mixture; mix everything together. Flatten out the top of the dip, and sprinkle the remaining parmesan on top. Bake at 350 for about 15 minutes or until dip is hot and bubbling. If you want, for a browner "crust" on top, you can then finish the dip under the broiler for 2-3 minutes.
Warm, bubbly spinach dip is great with tortilla chips, bread, or veggies. I like to serve it with pita I cut into triangles, lightly seasoned and toasted. This dip goes with just about anything.
Happy Holiday eating!
Saturday, November 6, 2010
Soup's On, Part I: Beer-Cheese Soup
Soup is one of my favorite food categories, but unfortunately I don't often have access to one I like. Canned soups are rarely the fulfilling comfort food we wish they were, and restaurant soups are almost always made with chicken stock or some other meat ingredient... not that they're great, anyway. Whenever I want soup, I make it myself.
Cheese soup is a staple around here, and I make it many different ways. The base for cheese soup is to sautee veggies in butter and/or oil and then add flour to make a roux. For beer-cheese soup, I keep it simple, usually just onions and carrots. Bell peppers or celery are other good options. After the flour has cooked for 1-2 minutes, I add the beer, and cook another couple of minutes. Then, about a cup of veggie stock (or water and Better Than Bouillion), and once a little stock is incorporated, I start adding the cheese. Cheddar is great; I actually like a mix of cheddar and American for this soup. If you are using a rich beer, you can go with an aged, very sharp cheese that can stand up to a hearty beer. If you are using a more delicate beer, you may also want to go with a lighter-flavored cheese. Once the cheese is melted, I add more stock in small batches until it's the consistency I want.
To season the soup, I like to add crushed red pepper and plenty of fresh-ground black pepper for a bit of heat, and salt to taste. Here is a general guideline of ingredients, but it will vary depending on the beer/cheese used and personal tastes, of course:
3 tbsp butter
1tbsp olive or veg oil
1/2 small onion, diced
2 carrots, thinly sliced
3 tbsp flour
8 oz beer, poured into a glass and brought to room temp
6 oz mild cheddar
2 oz sharp cheddar
2 oz American cheese, cheeses all shredded or finely diced
4 cups veggie stock or water and bouillion, divided
1/2 tsp each: crushed red pepper, ground black pepper
Stay tuned for another soup recipe... Happy eating!
Cheese soup is a staple around here, and I make it many different ways. The base for cheese soup is to sautee veggies in butter and/or oil and then add flour to make a roux. For beer-cheese soup, I keep it simple, usually just onions and carrots. Bell peppers or celery are other good options. After the flour has cooked for 1-2 minutes, I add the beer, and cook another couple of minutes. Then, about a cup of veggie stock (or water and Better Than Bouillion), and once a little stock is incorporated, I start adding the cheese. Cheddar is great; I actually like a mix of cheddar and American for this soup. If you are using a rich beer, you can go with an aged, very sharp cheese that can stand up to a hearty beer. If you are using a more delicate beer, you may also want to go with a lighter-flavored cheese. Once the cheese is melted, I add more stock in small batches until it's the consistency I want.
To season the soup, I like to add crushed red pepper and plenty of fresh-ground black pepper for a bit of heat, and salt to taste. Here is a general guideline of ingredients, but it will vary depending on the beer/cheese used and personal tastes, of course:
3 tbsp butter
1tbsp olive or veg oil
1/2 small onion, diced
2 carrots, thinly sliced
3 tbsp flour
8 oz beer, poured into a glass and brought to room temp
6 oz mild cheddar
2 oz sharp cheddar
2 oz American cheese, cheeses all shredded or finely diced
4 cups veggie stock or water and bouillion, divided
1/2 tsp each: crushed red pepper, ground black pepper
Stay tuned for another soup recipe... Happy eating!
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