Wednesday, April 29, 2009
It got me thinking about other unusual things one can grill. Have you ever been involved with a whole pig grilling? Made a relatively common grillable but with unusual ingredients like, say, tofu kabobs? An "I didn't know you could make THAT on a grill?" food - I don't know - maybe pizza or spaghetti and meatballs (could you even do that?)
How 'bout it? What's the most unusual thing you've ever grilled/seen somebody else grill?
Sunday, April 26, 2009
For the tapenade:
2 c. drained, pitted black olives (two 6-oz. cans) or 1 1/2 c. pitted kalamata and/or oil-cured olives
2 cloves garlic, coarsely chopped [Though my girls love olives & capers, neither liked the tapenade... I think the garlic was why & I'd leave it out next timejust for them.]
2 Tbl. drained capers
1 Tbl. Dijon-style mustard
1 tsp. dried oregano
1 Tbl. extra-virgin olive oil
For the pork:
1 pork loin roast (2 1/2 - 3 lbs.)
Coarse salt & black pepper
4 strips bacon or pancetta, optional (or more!!!!)
(You also need butcher's string/kitchen twine.)
1. Prepare the tapenade: Place the olives, garlic, capers, mustard and oregano into a food processor and process to a smooth paste. Add the pepper to taste and the oil and process until blended.
[If you're doing charcoal, you might want to start it around now, I think.]
2. Roll-cut the pork roast as shown in pix blah blah blah.... a)Trim off the sheath of fat and sinew that covers the roast. b)Hold a long, sharp, slender knife parallel to the cutting board, and starting at the bottom of the roast, about 1/2 inch above the cutting board, make a lengthwise cut in the roast. Cut almost to the other side. c) Unfold the top of the roast (it's a bit like unrolling a roll of paper towels that's lying on its side.) d) Continue cutting and unrolling the roast in a lengthwise fashion, knife parallel to and about 1/2 inch above the cutting board to obtain a broad, flat rectangle of pork that's about 1/2 inch thick.
3. Season the top of the meat with salt and pepper (go easy on the salt - the olives are quite salty). Spread the tapenade on the meat and roll it back into a roast. Cut four 12-inch long pieces of butcher's string and lay them out on a cutting board. If using the bacon strips, place 3 of them across the string, 1 - 2 inches apart. Place the roast on the bacon, parallel to the strips. Lay the 4th strip of bacon on top of the roast. Loop the ends of the strip over the roast and tie securely, starting at the ends to keep the stuffing from oozing out. Season the roast on the outside with salt (if not using bacon) and pepper.
4. Set up the grill for indirect grilling [have the heat only on the sides of the grill, not directly beneath the roast] and preheat to medium.
5. When ready to cook, place the roast in the center of the hot grate, away from the heat, and cover the grill. Grill the roast until cooked through, about 1 hour. To test for donness, insert an instant-read meat thermometer into the side of the roast: The internal temperature should be at least 160F.
6. Transfer the roast to a cutting board and let rest for 5 minutes. Remove the strings. Using a sharp knife, cut the roast cross-wise into 1/2-inch slices.
[Admire, then eat!]
Wednesday, April 22, 2009
Nectarine and AllKnowingJen shared this website where the author used her crockpot all 365 days one year. (I can say the Brown Sugar Chicken went over pretty well at our house...) Syl shared this site with lots of freezer keepers. I'm sure at least some of you have other favorites you enjoy/follow.
So my question is this - what ARE some of your favorite food-related websites? Maybe you love the writing, or the pictures are totally drool-worthy, or the recipes have been a hit. Share!
And also, (see poll, but feel free to elaborate here) do you want to have a blogroll of these sites in the sidebar?
Monday, April 20, 2009
We do not handout many bags as we make about 3 batches at a time. You take the cup that you are suppose to give to friends and make another batch. It works great and you get bread to freeze for a later date. (We also give lots of bread away!) It only takes a little more time and the mess is already out.
To start your own starter.....
1 cup flour
1 cup sugar
1 cup milk
1 package of yeast
Mix together in a bag.
Here is a site for the rest of the steps. I think it is worth it.
3 1/3 cup flour
2 tsp. Baking soda
1 ½ tsp. Salt
1 tsp. Cinnamon
1 tsp. Nutmeg
3 Cups Sugar
2/3 cup water
2 cup or one can pumpkin
1 cup oil
Beat till smooth with above.
Bake at 350 degrees for 1 hour (toothpick test).
Makes 3 loaves.
Muffins about 30 and cook for about 20 minutes.
Thursday, April 16, 2009
Nutella Frosted Cupcakes
1 1/2 sticks (3/4 cup, 12 oz) butter, softened
3/4 cup granulated sugar
3 large eggs
1/2 tsp vanilla extract
1 3/4 cups sifted all purpose flour
1/4 tsp salt
2 tsp baking powder
Nutella, approx. 1/3 cup
Preheat oven to 325F. Line 12 muffin tins with paper liners or grease the cups with some butter. Alternatively, butter an 8-inch round cake pan.
Cream together butter and sugar until light, 2 minutes. Add in eggs one at a time, until fully incorporated. Don’t worry if the batter doesn’t look smooth. Add vanilla. Stir in flour, salt and baking powder until batter is uniform and no flour remains.
Fill each muffin cup about 3/4 full (or pour all the batter into the cake pan). The batter will be thick. Top each cake with a dollop (I used about 2 tsp per cupcake and about 1/3 cup dolloped in tablespoon measures for the cake round) of Nutella. Swirl Nutella in with a toothpick, making sure to fold a bit of batter up over the nutella.
Bake cupcakes for about 20 minutes and the round cake for 25-30.
Remove to a wire rack to cool completely.
Makes 12 cupcakes or 1 8-inch round cake.
Ok, who is making these first? Call me, I will come over and help you eat them. :)
Wednesday, April 15, 2009
But, you know, we DO pretty much all want to make changes in our houses, particularly our kitchens. Maybe ADD some counter space, change the cupboard doors or hardware, replace the stove, redo entirely to change the traffic flow, etc. I'd like to (someday) put in a center island with a dishwasher (since we have no dishwasher, no good place to put it in the existing cupboard arrangement, and plenty of space in the middle of the large room).
How about you? What change(s) would you make in your kitchen, if you could?
Wednesday, April 8, 2009
(I'll post the answer in the comments next Wednesday, but if you can't wait, take a look at this article on RealBeer.com, which was the source to which Accidental Hedonist linked.)
Sunday, April 5, 2009
This month's theme is pretty simple, but yummy - quick breads. Now, we're not talking yeast breads, but rather the ones that use baking soda or baking powder to make them raise, and therefore don't require a lot of time. Your banana breads, zucchini breads, corn bread, etc. I don't make these enough - they're so easy and quick and great for snacks, breakfast, etc.!
We don't have a lot of these posted yet. In fact, I'd say
- Diplowhat's Rhubarb Bread
- my Irish Brown Soda Bread
So pull out those recipe cards and let's have 'em. Go, quick breads!
Thursday, April 2, 2009
Wednesday, April 1, 2009
So I found this thing where Martha Stewart had been on the Today show back in 2007 demonstrating it. Doesn't look too hard at all, so I might give it a try.
Here's where somebody else tried out Martha's idea, with great pix.
And another, with super pictures of the eggs and the ties they came from.
So, anybody else thinking about giving these a try? If so, please post your pix!
(Or any other beautiful eggs you make! Dyeing eggs is my favorite part of Easter!)