Last night night featured a rare treat in my house. My wife does not like it so I do not make it often. The quintessential comfort food: Spam Casserole.
Spam Casserole
1-2 cans diced Spam (I use Spam Lite- you can't tell the difference)
3 cans Cream of mushroom soup
1 large bag egg noodles
1 15 oz. can asparagus
1 8 oz. can sliced mushrooms
2 cups shredded cheddar cheese
1. Preheat the over to 350.
2. Boil egg noodles for about 5-7 minutes or until very firm.
3. Combine everything except the cheese in an oven-proof casserole dish.
4. Top with cheddar cheese
5. Bake 35-45 minutes or until the cheese is as brown as you like it.
Tuesday, September 13, 2011
Thursday, September 8, 2011
+3 Knife of Bloody Dismemberment
Today's topic became apparent when I sliced my left hand this morning while preparing dinner for the slow cooker; knives. A good knife is one of the most important and frequently used tools in the kitchen.
I use two primarily, an 8" chef knife and a 3" paring knife. I do have many many other like my cleaver, santoku, usuba and ulu but, while very cool, the chef and paring knives are my instruments of choice. I use the chef knife for 92.773% of my food diassembly needs such as slicing, dicing, mincing and butchering. The paring knife us used for small jobs where I would most likely hurt myself with the chef knife; for instance peeling, hulling strawberries or trimming radish roses. The paring knife is made by Rada Cutlery and apart from Lodge Cast Iron is about the only brand recommendation you are likely to see on this blog. My mother uses a rada paring knife, my grandmother used a rada paring knife and most likely her mother used one as well. They hold an edge well, are very affordable and almost indestructible being of all metal construction.
I highly recommend keeping you knives sharp. Keep a stone in the kitchen and learn how to use it or have them professionally sharpened about once or twice a year. It may sound counter intuitive but a sharp knife is a safe knife. Dull knives lead to excessive force, excessive force leads to slippage and slippage leads to you running about your kitchen clutching a bleeding appendage. Also when an accident happens (not if but when) a sharp knife leaves a clean cut and a clean cuts heal faster.
On the receiving end of these knives is the cutting board. I keep two around. First is my end-cut maple block. It is used for cutting mostly vegetation. I use one side (called the stinky side) for onions and garlic and the other side for everything else. I wash it by hand and rub it down with vegetable once in a while. My other cutting board is a large plastic one. It is used for raw and cooked meats (but not at the same time) and is large enough to provide alot of cutting space but small enough to fit in the dishwasher to prevent cross contamination of food borne pathogens.
My last implement is a board scraper. Also known as a dough blade, it is basically a flat piece of metal with a handle used to scoop up whatever you sliced or minced or chopped or whatever. I used to use the side of my chef knife until one day I attempted to fillet off the meaty side of my left hand. I recommend one highly, they are only a few buck and may save you from super gluing one of your hands back together.
Lastly I want to discuss storage. Reaching into a drawer full of knives can be dangerous. A knife block helps organize things but the slots can collect dust and mold after a while. I use a magnetic strip screwed to the side of the cupboard above the sink. I keeps the up and out of the way, well ventilated and accessible. Chef knife, paring knife and board scraper hang side by side on mine, ready for use.
Good luck, be safe and watch those fingers!
I use two primarily, an 8" chef knife and a 3" paring knife. I do have many many other like my cleaver, santoku, usuba and ulu but, while very cool, the chef and paring knives are my instruments of choice. I use the chef knife for 92.773% of my food diassembly needs such as slicing, dicing, mincing and butchering. The paring knife us used for small jobs where I would most likely hurt myself with the chef knife; for instance peeling, hulling strawberries or trimming radish roses. The paring knife is made by Rada Cutlery and apart from Lodge Cast Iron is about the only brand recommendation you are likely to see on this blog. My mother uses a rada paring knife, my grandmother used a rada paring knife and most likely her mother used one as well. They hold an edge well, are very affordable and almost indestructible being of all metal construction.
I highly recommend keeping you knives sharp. Keep a stone in the kitchen and learn how to use it or have them professionally sharpened about once or twice a year. It may sound counter intuitive but a sharp knife is a safe knife. Dull knives lead to excessive force, excessive force leads to slippage and slippage leads to you running about your kitchen clutching a bleeding appendage. Also when an accident happens (not if but when) a sharp knife leaves a clean cut and a clean cuts heal faster.
On the receiving end of these knives is the cutting board. I keep two around. First is my end-cut maple block. It is used for cutting mostly vegetation. I use one side (called the stinky side) for onions and garlic and the other side for everything else. I wash it by hand and rub it down with vegetable once in a while. My other cutting board is a large plastic one. It is used for raw and cooked meats (but not at the same time) and is large enough to provide alot of cutting space but small enough to fit in the dishwasher to prevent cross contamination of food borne pathogens.
My last implement is a board scraper. Also known as a dough blade, it is basically a flat piece of metal with a handle used to scoop up whatever you sliced or minced or chopped or whatever. I used to use the side of my chef knife until one day I attempted to fillet off the meaty side of my left hand. I recommend one highly, they are only a few buck and may save you from super gluing one of your hands back together.
Lastly I want to discuss storage. Reaching into a drawer full of knives can be dangerous. A knife block helps organize things but the slots can collect dust and mold after a while. I use a magnetic strip screwed to the side of the cupboard above the sink. I keeps the up and out of the way, well ventilated and accessible. Chef knife, paring knife and board scraper hang side by side on mine, ready for use.
Good luck, be safe and watch those fingers!
Wednesday, September 7, 2011
Gravy Train with Biscuit Wheels
If you had a brand new shiny saucier what would you make first. Bechamel? No. Hollandaise? No. Sausage Gravy of course! Here is my recipe.
World's Greatest Sausage Gravy
1. Brown 1/2 lb to 1 lb bulk pork breakfast sausage (that means no links) store bought is fine, homeground is better :) Good and brown is key here. The best sausage gravy I have made was when I got distracted and nearly burned the sausage. Browning the sausage good creates little brown bits in the bottom of the pan and these little brown bits taste good. The french call it 'fond' or foundation and is absolutely key to good sausage gravy.
2. Drop the heat to med-low and add 1/4 cup AP (all purpose) flour by sprinkling it over the sausage. Sprinkling reduces the chance of lumps. Although lumps are very easy to disguise in sausage gravy.
3. Season to taste with salt & pepper-this will depend on the type of sausage you used as well as personal taste. I use 1/2 tsp sea salt and 1/2 tsp fresh ground black pepper.
4. Stir constantly for a few minutes until it reaches a blond color.
5. Pour in 3 cups milk (whole milk is best but anything will do except skim). Watch that the steam doesn't get you.
6. Turn up the heat and bring to a boil, this will gelatinize the starches in the flour and thicken the sauce.
7. Once it hits a boil drop the heat back to med-low and simmer until you reach a bit thinner that you would like. Once the gravy hits the biscuits it will tighten up a bit and you don't want paste here. So a little runny is a good idea at this point.
8. Serve over fresh baked biscuits or toast. Fruit makes for a lovely accompaniment.
Now get out there and harden those arteries!
Tuesday, September 6, 2011
Meddle Not In The Affairs Of The Dragon; For You Are Crunchy And Taste Good With Ketchup
I attempted Ketchup again this weekend. I compared and combined several recipes to make this batch. I decided to use my slow cooker so I didn't have to keep too close of an eye on it. I also used canned tomato puree rather than skinning and seeding a metric ton of tomatoes to cook down to 2 cups of ketchup. I also found a spice mixture that seemed to give me the flavor I was looking for but not too overpowering. I really like the flavor of this one and its got a nice tomato flavor and is not too sweet. Anywhere here is the recipe.
Slow Cooker Ketchup
1 28oz. can tomato puree
1 small yellow onion- chopped
1 clove garlic- smashed
1/4 C honey
1/4 tsp salt
1/2 bay leaf
1/4 tsp celery seed
1/4 tsp whole peppercorns
2 whole cloves
1" cinnamon stick
Combine the tomato puree, onion, garlic, honey and salt in a food processor and process until smooth. Add the tomato mixture to your slow cooker. Wrap the bay leaf, celery seed, peppercorns, cloves and cinnamon stick in cheese cloth or place in a metal tea ball. Add the spice packet to the slow cooker and set it to HIGH for 6-8 hours depending on how thick you want it. Keep in mind that it will thicken slightly once it cools. Transfer the ketchup to a clean pint canning jar, lid and store in you refrigerator. It should keep about 2 months.
Slow Cooker Ketchup
1 28oz. can tomato puree
1 small yellow onion- chopped
1 clove garlic- smashed
1/4 C honey
1/4 tsp salt
1/2 bay leaf
1/4 tsp celery seed
1/4 tsp whole peppercorns
2 whole cloves
1" cinnamon stick
Combine the tomato puree, onion, garlic, honey and salt in a food processor and process until smooth. Add the tomato mixture to your slow cooker. Wrap the bay leaf, celery seed, peppercorns, cloves and cinnamon stick in cheese cloth or place in a metal tea ball. Add the spice packet to the slow cooker and set it to HIGH for 6-8 hours depending on how thick you want it. Keep in mind that it will thicken slightly once it cools. Transfer the ketchup to a clean pint canning jar, lid and store in you refrigerator. It should keep about 2 months.
Monday, September 5, 2011
Have Saucier, Will Travel.
Oh Happy Day! I came home today to find a box waiting for me on the front porch. What would cause such excitement you ask? A new copy of the Anarchist's Cookbook? New Zombie video game? No - a new 7ply stainless steel saucier (pronounced soh-sye, it's french)! Its copper core allows for quick heat distribution and the stainless steel promotes heat retention.
Several months ago our Costco Teflon cook set started to self destruct and the final nail in the coffin was my wife carbonizing our nonstick stockpot (I was glad to tell you the truth - I hated that stockpot). We were looking at new cook sets when I had the epiphany that building a cook set piecemeal would not only allow me to choose the optimum piece for each task but give us a set that will my son will inherit.
First to go was that stockpot, I replaced it with a stainless steel one for longevity and heat retention. I went large-16 quart plus tall and narrow to reduce evaporation. Got it at the local restaurant supply store for a song.
First to go was that stockpot, I replaced it with a stainless steel one for longevity and heat retention. I went large-16 quart plus tall and narrow to reduce evaporation. Got it at the local restaurant supply store for a song.
Next to go were the skillets. Guessed it? Yep that's right- cast iron. Two cast iron Lodge skillets with stainless steel handles, one 10" and one 12". A better cooking implement simply doesn't exist. I also picked up a good nonstick skillet- 10"diamond augmented Teflon. Used only for high protein 'sticky' foods like eggs and fish.
After that was the saucepans. First to go was the 3 quart one, the saucier replaced it. What is a saucier you say? Imagine a stainless steel saucepan and a metal bowl had a baby. The bowl shaped sides allow for a whisk to get in the corners so it is ideal for sauces (you probably guessed that from its name) and also making candy, jelly and gravies. It can also be used as a regular saucepan for boiling eggs or pasta and steaming vegetables. It is simply more versatile than a sauce pan.
After that was the saucepans. First to go was the 3 quart one, the saucier replaced it. What is a saucier you say? Imagine a stainless steel saucepan and a metal bowl had a baby. The bowl shaped sides allow for a whisk to get in the corners so it is ideal for sauces (you probably guessed that from its name) and also making candy, jelly and gravies. It can also be used as a regular saucepan for boiling eggs or pasta and steaming vegetables. It is simply more versatile than a sauce pan.
After the saucier I plan on going with a smaller (1 and 1/2 quart) saucepan to accompany the saucier. Next probably a good stainless steel roasting pan because the Teflon one needs to go-probably before Thanksgiving!
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