Malted Milk Ball Blondies

This one is still a work in progress...  a couple of weeks ago, I made the Malted Milk Ball Blondies from Baked, New Frontiers in Baking by Matt Lewis and Renato Poliafito.  I thought they were a little too sweet and a smidge greasy.  Also, while they had good malt flavor immediately after baking, it had disappeared by the next day.  

Although everyone liked the first batch, I made them again the next week and used less sugar, less butter and upped the malt powder (and decreased the flour because of the changes in  amounts of butter/malt powder).  But then they were too dry and not quite sweet enough.  Not really an improvement (however, my guinea pigs liked that batch too).  At least the malt flavor was a little more pronounced.

I'll probably make these yet again since I love all things malted, but I think I will try to find another blondie recipe that produces the nice chewy blondies that I like and tweak that by adding chopped malted milk balls and malt powder.

Garlic Scallion Noodles

No, I'm not falling behind in making new recipes, I'm just lagging in blogging about them.  Why?  Spending too much time out watching the birdies.  What else?!?

I made this recipe for Garlic Scallion Noodles the other night.  It sounded great.  And also quick and easy.  And I had everything on hand.  But, unfortunately, both RWT and I found it disappointing.  

It was a little bland and I found the sweetness (I added the lessor amount of brown sugar) a little odd in this application even though I usually like savory/sweet combinations.  Perhaps it was missing acid?  There is some leftover and maybe I'll give it a splash of black vinegar when I finish it off.

No pictures for this one, the ones in the link above are much nicer than I could ever take.

Pan de Horno

Spanish Bread

To go with the Spanish-Style Meatballs, I will be making this Spanish-Style Bread (Pan de Horno) for my next gourmet group dinner.  It is not an earth-shattering bread.  Just a plain, white bread.  The most notable thing about it is that it has that somewhat elusive thin yet crisp crust that makes for really good sandwich rolls.

I suspect the crust is the result of working some olive oil into the flour before adding the water. The oil coats the proteins in the flour and prohibits some of the gluten development, so it  also results in a bread with a nice tender crumb (again, perfect for sandwich rolls).  But, while the oil helps to delay staling, this bread is definitely best when eaten within a few days and you'll lose that neato crust after the first day.

The recipe can be found here and you might want to halve it because it makes a lot of bread.   I ended up grinding about 1/3 of the leftover bread into bread crumbs to use later.  

This bread will probably never be the star of a meal, but it can play a very nice supporting role.  Especially supporting the insides of a sandwich. 

Tapas Experiment #3

 Puff Pastry Crescents with Saffron Chicken and Almonds

Testing out this recipe for next month's Gourmet Group get-together also went pretty smoothly.  I made my own puff pastry instead of the store-bought called for in the recipe.  I also inadvertently doubled the almonds (half were supposed to be reserved to sprinkle on top of the turnovers) and omitted the green bell pepper (it is a very subtly-flavored filling and I cannot see how bell pepper would not totally overwhelm it).

The recipe instructed to make crescents using a 4" round cutter, but I think a 3" round cutter makes a more tapas-friendly size.  Docking the dough helped to keep the turnovers from splitting open while baking.  And no differences (other than an additional minute or two of baking time) could be detected between: turnovers made immediately before baking; the ones made the day before and refrigerated;  and those that where made the day before and frozen.  So, for the party, I'll most likely make them a few days before and freeze them.

When I tasted the filling alone, it seemed to be a bit too mild, but it really compliments the puff pastry nicely.  But I imagine it would also work well to use pie or empanada dough.  The only other thing I will do differently for the ones for the party will be to chop the almonds a bit (and use the correct amount) and be sure the chicken is diced very small.  It would not matter much with the bigger 4" turnovers, but it should make the small ones a little easier to put together.

A very tasty and unusual recipe and one that I can see making for other get-togethers.

Puff Pastry Crescents with Saffron Chicken and Almonds

Makes ~24 pastries, 12 servings

3 tablespoon olive oil

1 medium onion, finely chopped

3 large cloves garlic, finely chopped

1/2 pound boneless skinless chicken breasts, cut into small dice

1/4 cup brandy

1 tablespoon tomato paste mixed with 1/4 cup water

1 pinch saffron threads, crumbled

1 teaspoon smoked Spanish paprika

1/4 cup sliced almonds

salt and pepper

1 pound homemade or store-bought puff pastry dough, defrosted if necessary

1 egg, beaten with 1 tablespoon water

In a large skillet, heat the olive oil over medium-high heat, then cook the onion until golden brown, stirring frequently.  Add the garlic and chicken and cook, stirring, until browned.  Add the brandy and, once it has evaporated, add the tomato paste mixture, saffron, paprika and almonds.  Cook until most of the liquid has evaporated, 4-5 minutes.  Add salt and pepper to taste.  Let cool to room temperature.

Preheat oven to 425 degrees.

Roll out the puff pastry dough on a lightly floured work surface to ~3/8-inch thick.  Cut into 3" diameter rounds, place a scant teaspoon of filling in the center of each round, fold the dough over to form a crescent, and crimp the edges closed with the tines of a fork.  Brush the surface of each pastry with egg wash.  Place on a baking sheet and bake until golden, 10-12 minutes.  Serve warm.

Recipe adpated from:  Little Foods of the Mediterranean by Clifford A. Wright

The Last Time I Get a Cooking Idea from a Comic Strip

I read last Friday's Brewster Rockit and thought "hmmm, how would my favorite yeast-raised waffle batter recipe work cooked on a griddle as pancakes?"  

I know that pancake batter usually needs to be thicker than waffle batter and that particular waffle batter is very thin, so I added an extra half-cup of flour to the recipe.  But when I cooked the first batch of pancakes, the batter was still too thin, so I add more flour.  Then it was too thick, so I added more milk.  But regardless of the thickness of the batter, it simply did not make good pancakes.

It could have been due to all the stirring involved with the adding of the flour and then the liquid to get the right consistency, but the pancakes were rather tough.  And  seriously lacking in salt.  However, the most notable attribute is that they tasted more of English muffins than pancakes.  So I'll stick with my favorite buttermilk/sourdough pancake recipe and save this recipe for the waffle iron:

YEASTED WAFFLES
Makes ~8 waffles

This recipe comes from “Cookwise” by Shirley Corriher and it is my absolute favorite waffle recipe, especially when served with maple syrup. The fact that almost all the measuring and mixing is done the night before, makes cooking these waffles the next morning a breeze.

2¼ teaspoons (1 package) dry yeast
½ cup water, warm
2 cups milk, warm
8 tablespoons (1 stick) unsalted butter, melted
1 teaspoon sugar
1 teaspoon salt
2¼ cups bleached, all-purpose flour

2 large eggs
½ teaspoon baking soda 

Sprinkle the yeast over the warm water in a very large mixing bowl and stir until dissolved. Add the milk, butter sugar, salt, and flour and beat until smooth. Cover the bowl with plastic wrap and, if the ambient temperature is above 70 degrees, put the batter in the refrigerator overnight. If the ambient temperature is less than 70 degrees, you can leave the batter at room temperature overnight.

When ready to cook the waffles, beat the eggs and baking soda into the batter. The batter should be quite thin, and most waffle irons will need ½ to ¾ cup of batter. Bake in a hot waffle iron and serve waffles immediately.

Tapas Experiment #2

I decided on Manchego-Stuffed Dates for my third, previously undecided, tapa.  But how to specifically make them?  We had a taste test of the following:

1.  Manchego + Date + Olive Oil + Sea Salt -- Room Temperature

2.  Manchego + Date + Olive Oil + Sea Salt -- Warm

3.  Manchego + Date + Surryano Ham --Room Temperature (pictured above)

4.  Manchego + Date + Surryano Ham -- Warm

We decided the best were #2 and #3, with #2 just edging out the ham version because you could taste more of the cheese and dates.  Plus, there will be a couple of tapas  that evening that will contain chorizo, so that is probably enough cured meat for one party (although some people might argue that you can never have too much cured meat!).

Manchego-Stuffed Dates

Makes as many as you have the patience to stuff

Pitted Dates

Sheep-Milk Manchego Cheese

Extra-Virgin Olive Oil

Sea Salt

Cut the cheese into ~1/4"x1/4" sticks, about the same length as your dates.  Cut a slit in each date and insert a piece of cheese.  Bake stuffed dates, cut side up, at 350 degrees for ~10 minutes until the cheese starts to melt.  Remove the dates from the oven, let cool 5 minutes, drizzle with a bit of olive oil and sprinkle lightly with sea salt.  Serve warm.

(You can hold the stuffed dates in the refrigerator for a day or two before baking and serving.)

Cheese Marbles?

In Little Foods of the Mediterranean by Clifford A. Wright, I saw an intriguing recipe for Cheese Marbles. Yeah, it was one of those recipes I read and thought to myself that is too easy, too obvious, it will never work.  And, you know what?  It didn't.

It is basically cheese mixed with flour, rolled in breadcrumbs and baked.  I used the cream cheese that was first choice in the recipe, added a bit of smoked paprika for flavor, baked them up and they tasted like raw pie crust.  Not that I have anything against raw pie crust, but I suspect it is a bit of an acquired taste.  So I baked them so more...  still tasted of raw flour, they were just not a soft as before.

Ah well, I can't expect them all to be good new recipes. 

Tapas Experiment #1

I made Spanish-Style Meatballs for dinner last night and they came out really well.  In fact, so well that I will use the recipe as I made it for the gourmet club dinner.  Yeah, not much experimentation was required for this one.

But that is not saying I did not make some changes to the recipe I used as a starting point (click on the "Printable Version" link to get a fun surprise!).  I tweaked the spice levels (I did not want the nutmeg and cinnamon to be too prevalent), used a bit more meat (because it came in 1-pound packages).  I also used the milk-soaked bread method rather than dry breadcrumbs.  And, for the sauce, be sure to chop the onions finely and substitute red pepper flakes for cayenne (feel free to use more -- I was aiming for a gentle heat since it will be served to a varied group of people).

The next experiment will be Manchego-Stuffed Dates. Warm or room temperature?  Ham-wrapped or not? Sprinkled with sea salt or truffle honey or ???  Hmmm...

Spanish-Style Meatballs in Spicy Tomato Sauce

Spanish-Style Meatballs in Spicy Tomato Sauce
Serves 4-6 as main course, 8-10 as appetizer

Meatballs:

8 ounces ground pork

8 ounces ground veal

2 cloves garlic, crushed

1 teaspoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1-1/2 teaspoons salt

1 egg

1 cup fresh bread crumbs + 3 tablespoons milk, stirred together

2 tablespoons olive oil

Tomato Sauce:

1 tablespoon olive oil

1 onion, finely chopped

2 cloves garlic, crushed

1/2 cup dry white wine

16-ounce can crushed tomatoes

1 tablespoon tomato paste

1/2 cup chicken stock

1/2 teaspoon red pepper flakes
salt

Directions:

Combine the pork, veal, garlic, spices, salt, bread/milk mixture and egg in a bowl. Mix by hand until fairly smooth and leaving the side of the bowl. Refrigerate, covered, for 30 minutes.

Roll tablespoons of the mixture into balls and dredge in flour. Heat 1 tablespoon of the olive oil in a skillet and toss half the meatballs over medium-high heat for 2-3 minutes, or until browned. Drain on paper towels. Add the remaining oil if necessary and brown the rest of the meatballs. Drain on paper towels.

For the spicy tomato sauce, heat the oil in a saucepan over medium heat and add the onion. Cook, stirring occasionally, for 3 minutes, or until transparent. Add the garlic and cook for 1 minute. Increase the heat to high, add the wine and boil for 1 minute. Add the tomatoes, tomato paste and stock and simmer for 10 minutes. Add the pepper flakes and meatballs. Simmer for 5-10 minutes, or until thick and the meatballs are coated in sauce. Add salt to taste.  Serve hot.

Duck Eggs

No, not to eat...

On the left is a Hooded Merganser egg and on the right is a Wood Duck egg.  Both from the same nest box at Huntley Meadows Park.

This last week has been filled with bird-stuff and garden-stuff, so no new recipes.  In fact, RWT was lucky he got any dinner on a few nights.  

But I'll do better this week since I will be testing out the recipes for the next gourmet club get-together.  I think I've finally decided on my third tapa -- Manchego-Stuffed Dates.  I might try to work some Surryano ham into it also.  Stay tuned...

Tapas!

For my OSC Gourmet group, I'll be making tapas for next month's get-together.  I will need to bring three different kinds.  The first will be meatballs with an allioli sauce (exact recipe TBD).  The second with be puff pastry turnovers filled with almond/saffron chicken (recipe from Clifford Wright's Little Foods of the Mediterranean).  And I still need to decide on the third. 

One of the other members of the club is bringing three veggie-centric tapas. (marinated carrots, tomato/avocado and eggplant)  And another is making two tapas that are based on chorizo and  also garlic shrimp.  So I was thinking of possibly doing one with cheese or potatoes or both.  Just nothing fried because I don't want to mess up the host's kitchen more than I have to.  Recipe suggestions are most definitely welcome and watch this space the results of my tapas experiments.

Fried Chickpea Patties With Sesame Seed Sauce (Revithokeftedes me Tahini Saltsa)

I ran across this recipe for Fried Chickpea Patties With Sesame Seed Sauce and it sounded too good not to try.  However, it ended up being a bit of a disappointment.  But I think it was more my fault than any issues with the recipe.  

I suspect I whirred the garbanzos too long in the food processor because the texture of the patties was somewhat pasty.  I also had a difficult time keeping the oil at a temperature that  was hot enough to keep the patties from absorbing oil, but not so hot that they got too brown.

The best part of the dish was the accompanying tahini sauce.  While uber-garlicky, it was totally delicious.  So I'll probably keep looking for a recipe for better patties, but I'll definitely use that sauce again.  Maybe with my favorite eggplant patties.

Flax Muffins

Yeah, flax.  No, I'm not turning into a bird.  However, the recommendation of this recipe did come from a birder via another birder (Thank you, PS & MP!).

The recipe can be found on the back of a Bob's Red Mill Flax Meal package.  A similar recipe is here, but the recipe on the package calls for unbleached flour rather than whole wheat pastry flour (which can be a bit of a pain to find) and oat bran instead of "oat bran cereal" (whatever that is!).  

A substitution I made was to swap chopped dates for the raisins since I find it disconcerting how raisins can sometime "pop" when you chew them, especially in baked goods.   I also used heavy cream in place of the milk since there was so little fat in the recipe and I wanted the muffins not to stale too quickly.  And I used pecans as the nuts.

With all the goodies in these muffins, of course they are moist and tasty.  My only quibble with the recipe is that it says it makes 15 "medium" muffins.  I don't know what they mean by "medium", but with my standard-sized muffin pans, I ended up with 28 muffins.   Not that having more muffins is a bad thing...