Homemade Onion Dip

"This dip with either start wars or end them"
                                         -Cristina

We tried this out last weekend at the Xmas gathering at our place. Two different people tried to steal the dip and by the end of the night, the bowl was empty.  The next day, people were requesting more.

You have to let the onions slowly cook down.  There is no way to speed the process up.  If you do, you'll just end up with burned onions, rather than true Caramelized onions.

This is my variation of the original.

Caramelized Onions

• 3 large (4 small) sweet onions, diced to 1/4"
• 4 tablespoons butter
• 1-2 teaspoons brown sugar (to taste if needed; it's only needed this addition once for me)
• 1-2 Pinches salt (3/4 way through cooking, to taste)
• 1-2 Pinches pepper (3/4 way through cooking, to taste)

Heat the butter in a large skillet over medium heat.  Add the onions, salt and pepper and stir to coat. Reduce the heat to low and cook until the onions are golden, stirring every 5 minutes.  This step will take 45-80 minutes, depending on the onions.  (note: it will look like a LOT of onions initially, but they will reduce in volume by about 70% when they are done cooking)

Add more salt and pepper if needed. If not sweet enough, add the brown sugar and cook for an additional 5 minutes.

To make the dip:

• Caramelized onions (at room temperature)
• 8 ounces room temperature cream cheese
• 1 cup sour cream
• 1 cup regular mayonnaise
• Pinch of paprika
• 1/2 tsp cracked black pepper
• Pinch of salt
• 1 large clove garlic

Assemble all ingredients in food processor and mix on low speed to combine.  Scrape down sides of bowl a couple times during mixing to ensure dip is fully mixed.
Place dip in sealed bowl and refrigerate for 24 hours.
Take out of refrigerator 15-20 minutes before serving to allow dip to come to room temperature.  Stir before serving.

Awesome Peanut Butter Cookies

We love peanut butter cookies! These are everything a good cookie should be- soft, chewy and decadent.

I love adding a chunky salt to the top after rolling in sugar- it gives the cookie a whole new dimension. I prefer Gray Salt, but Kosher will work fine. But, that's up to you. If you do, reduce the salt to 1/4 teaspoon in the batter.

 Ingredients

• 1/3 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 cup crunchy peanut butter
• 1/4 cup vegetable shortening (think Crisco)
• 1/4 cup butter, softened (not margarine, butter)
• 2 large eggs
• 1 1/4 cup all purpose flour (must be AP, not self rising)
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 regular Heath toffee bars, chopped. (two bars will be about 2.8 oz by weight)
• Granulated sugar for rolling.
• Kosher or Gray salt for topping (totally optional, but reduce the salt in the batter to 1/4 teaspoon.)

Method

Combine sugars, peanut butter, shortening, butter and eggs in mixer.  Scrape down bowl once or twice.  Beat until light and airy.
Wisk together flour, baking soda, baking powder and salt, then with the mixer on low speed, slowly add to the wet ingredients.
Add chopped toffee bits.  Turn mixer up to medium speed.  Beat until dough forms a ball.

Cover mixing bowl and refrigerate for at least 2 hours.

Heat oven to 350f.

Make 1" balls of dough, lightly roll in sugar and place 3" apart on ungreased cookie sheet.  Flatten with fork dipped in sugar to approximately 1/2" thick. (if in doubt, leave them a little thick)

If desired, sprinkle the salt over the top of the cookies at this point. I prefer the Gray.

Bake ~11 minutes until edges are lightly brown.  The cookies should still be soft in the center. - This may vary depending on your particular oven.  Start checking them at about the 9 minute mark and adjust as necessary.
Remove from oven and let sit on cookie sheet for 2 minutes.
Move to wire rack to cool.

Makes about 18 cookies.

Ginger Lime Cranberry Sauce

I added orange before it was trendy. Now that it IS trendy, I wanted to do something different.

This is really, really good. Like "I'm going to make this past the holidays" good. The lime and fresh ginger add a dose freshness that's balanced out by the honey and vanilla. It's modern while still feeling traditional.

Ginger Lime Cranberry Sauce

Ingredients:

• One package of Cranberries (usually 12oz)


• 1 cup of water


• 1 cup of sugar


• 1 Tablespoon of honey


• Small pinch of salt


• 1/2 teaspoon each grated fresh ginger and fresh lime zest (this MUST be fresh. Nothing else will work. Really.)


• 2 drops of Vanilla extract

Method:

1. Prepare the ginger and lime and put aside.


2. In a saucepan on medium heat, heat water, sugar and honey just until the sugar and honey melt. It's okay to stir this.


3. Add the cranberries and salt


4. Cook the cranberries until they start to pop and break down a little (approx 10 minutes), stirring occationally.


5. Add the lime zest and ginger and cook for another 5 minutes.


6. Remove from heat and add the vanilla.


7. Chill and serve

Just a note: Add the lime and ginger a little at a time if you're unsure. I like strong flavors, but you might like it turned down a notch.

o_O

Apparently, "save draft" is Blogger for "publish unfinished post."

Okie dokie, then.

Roasted Garlic

Basic, but it goes along with the Baba Ghanush I'm creating. And a lot of other things. Or just on toast.

There are a lot of ways to roast garlic. None of them are wrong if you get the desired result. This is my version, even though it's really more like braised garlic. But, whatever- it's still yummy and the leftover oil is great for dipping bread if you don't use it for anything else!

Roasted Garlic

Ingredients:

• One head of garlic


• Enough Olive oil to cover

Tools:

• Aluminum foil (about a foot)


• cake pan (size doesn't matter here- this is just to hold the foil pack you're going to make)

Method:

1. Preheat oven to 350.


2. Separate and peel all of the cloves from the head of garlic


3. Put garlic on the foil


4. Pull up the sides of the foil so you've created a bowl with the diamter of a soda pop can. Don't close the top, yet!


5. After placing the foil pack in the cake pan, add the olive oil so it covers the very top of the garlic pile


6. Close the packet and roast until garlic is medium to light brown and tender.

Cook time will vary depending on how much garlic you have. I've had it take anywhere from 15 minutes to 45, just keep an eye on it and lightly jostle the packet occationally.

Don't be tempted to crank the heat to speed up the cooking time! Let the garlic take it's time. If you rush garlic, it will get a horrible, bitter taste.

Garlic is tasty, yet vegeful.

Baba Ghanush Experimentation!

Right now there are Eggplant roasting in the oven. Soon, there will be roasted garlic.

Baba Ghanush, experiment 1 in progress!

update: Needs more garlic and less Tahini; Burnt peanut butter is not a good layer of flavor. But, I'm on the right track!

update 2- 24 hours later, the garlic has really developed and the Tahini has mellowed, but it's still not balanced. So, to make it something I want to eat the rest of the weekend, I'm adding more Eggplant and will season up.

Plotting with Maple

I have an idea.

A tasty idea.

Maple meet Burbon and pie crust. Film at 11 (not really).

Why I Love Central Air

My bedroom smells like seared pork. Take THAT Glade!

"Risotto" Hash Browns

I use "risotto" because I use stock while cooking. Not only does it add an element of creaminess, but it deglazes the pan and adds flavor. With prep time, this takes about 45 minutes. I use chicken stock, but you can make this vegetarian by using veggie broth or full-on vegan by using a non-animal fat (like all veggie oil, for example) for cooking. Just make sure SOME kind of fat is used so the taters can brown properly.

"Risotto" Hash Browns

note: The measurements for the seasonings are approximate. I usually do this by eye.

Ingredients:

• 2-3 Small Russet Potatoes, peeled and cut into 1/2-inch cubes


• 1 Small onion, chopped into 1/4-inch peices


• 2 cloves garlic, finely minced


• 1/4 teaspoon smoked paprika


• 1/4 teaspoon chili powder


• pinch each dry mustard, whole coriandar seeds, whole cumin, whole fennel, ground in a mortar and pestle (should equate to 1/4-1/2 teaspoon, all together)


• salt and fresh ground pepper to taste


• a cup or more of chicken stock (fresh is great if you're up to it. I rock a good boxed most of the time.)


• 1 teaspoon each veggie oil and butter for cooking

Method:

1. Peel and cut potatoes and leave to soak in water. This will remove some of the starch and keep the taters from getting too sticky.


2. While preheating a 12" skillet over medium heat, prepare the onions and garlic.


3. Add the oil and butter to preheated pan. Add onions and cook covered for 5-7 minutes. Lighly salt and pepper if desired.


4. When the onions are clear and slightly brown, add the garlic and cook uncovered for one more minute.


5. Add the potatoes and all of the seaonings. Add just enough stock to cover the potatoes halfway up. Stir to make sure all the potatoes are covered evenly in seasonings.


6. Cover and cook for 10-15 minutes (or when the stock has reduced almost all the way) at a simmer.


7. Add more stock (same amount) and stir. Cook for another 10-15 minutes.


8. Check for tenderness. If taters need more time (you should be able to cut them easily with your spatula or spoon.), add just enough stock to cover the bottom and cook for another 5-10 minutes.


9. They will be ready to eat at this stage, but feel free to crank the heat and brown more if desired.

You shoud have a pile of brown taters that have a slighly saucy look. If they ever last long enough to do so, I'll post a picture of them.

Tapas del Condado de Lago!!

I can't go home this Thanksgiving. It sucks, but it's fine. I won't be doing a hardcore dinner, which is also fine. We will be meeing friends at their home 2 days later for casual drinks and appitizers.

I'm thinking of bringing Baba Ghanoush, but that might change. Either way, I have 2 weeks of appitizer experimentation ahead!

A burning question:

Where the duece do I get Tahini in Lake County, Florida?? O_o

Lemon and Garlic Roasted Chicken

I meant to write this last week, but I'm slacking!

Anywho...




People seem to be afraid of roast chicken. It's a shame, really because they're easy, cost effective and easy to find! Not to mention a good roasted chicken knocks the socks off any frozen dinner around. Normally, I'll go to the supermarket and get a roaster, but if you have a local source for good, free-range chicken then that's even better!

I love Granova Poultry! I'd buy the heck out of their chickens if I were still in Maryland. :)

The trick for me is to soak the bird in salted water with other flavorings. It makes the meat flavorful and juicy and chicken takes to just about any flavor, so you can make it your own.

Lemon Garlic Roasted Chicken

Note: with the soaking, this takes a day or so. Once you start actively cooking the chicken, it will take about an hour in the oven.

Ingredients:

• One Roasting Chicken


• One Lemon


• One to Two cloves of Garlic, finely chopped, depending on size and personal preference


• 2-3 Bay leaves


• Water to cover


• 1/4 cup Salt (for this, I like table salt, but whatever floats your boat)


• 2-4 Tbs Butter for basting


• 2-3 medium onions, quartered

Tools:

• Roasting Pan


• Gallon zip-top bag


• Butcher's twine for trussing (if desired.)


• Meat Thermometer (I like this one, but I wouldn't leave it in the bird.

Method

1. Remove chicken from packaging, remove neck and giblets (if they're there), rinse and pat dry


2. Put chicken, garlic, lemon, bay and salt in bag and fill with water


3. Refrigerate for at least 8 hours but no more than a couple of days


4. Remove bird from bag and dry thoroughly.


5. Preheat oven to 450 degrees


6. Stuff bird with lemon and bay from soak, if desired


7. Truss if desired (I don't for chickens)


8. line the bottom of the roasting pan with the onions and place bird on top


9. Place in oven and cook for 30 minutes


10. After 30 minutes, reduce heat to 350.


11. Cook for another 10 minutes and then baste with some of the butter


12. After 15 minutes, baste one more time


13. Continue to cook until the breast meat has an internal temp of 175. The juices will run clear and the leg joints will be pliable.

Enjoy!

Lunch Time!

If you could get away with it, would you bring in the makings to cook your own lunch at work?

Roasted Brussels Sprouts

I'm a BIG fan of roasting veggies. They don't go mushy on you and their flavor gets really sweet and intense. I created this dish as a Thanksgiving side on a lark 3 years ago and am hooked; I'm pretty much ruined on steaming now!

These are really easy to prepare and are a tasty way to eat a "scary" veggie. I've won over non-believers with this dish. :)

So, without further adieu:

Roasted Brussels Sprouts

• 2 Pounds Whole, fresh Brussels Sprouts, cleaned and halved
• One (or two if you'd like) small red onion, chopped to roughly the same size as the spouts.
• Couple heavy pinches of Truffle Salt (Kosher works in a pinch)
• Fresh Ground Pepper to taste
• Herbs de Provence
• 1-2 Tsp Olive Oil
• enough Vermouth to cover the bottom of the roasting pan
• Fresh Goat Cheese (optional)

1) Turn oven to 375
2) While preheating, In a 9X13 Pyrex dish, combine all the ingredients and allow to sit for 20 minutes
3) Make sure mixture is well-mixed before putting into oven
4) Bake covered for 15-20 minutes, uncover and bake until veggies have carmelized.
5) Remove from oven and top with goat cheese

Slow-Cooked Carnitas (recipe following ramblings)

Simple and yummy! It's also crazily easy.

Carnitas literally means "small meats," referring to the small portions of meat that results from shredding long-cooked critters. Traditionally, this is done by simmering pork in a copper pot full of lard with an orange for a couple of hours.

I don't have a copper pot and this isn't going change any time soon. I do have a crock pot and it works just fine. So does the addition of an overnight soak in salted water, garlic and bay, but that's up to you.

The lard is flavorful, traditional and really not so scary. In fact, I'd take lard over any and all of the manufactured solid vegetable fats on the market. Lard aside, this cooking method NEEDS to be done in fat; broth/ water/ OJ will result in dry, dry disappointment.

The orange adds a smidgen of flavor, but more importantly adds moisture to the fat, allowing the meat to not brown too soon. Once the moisture evaporates, the meat browns a little. Cool, huh? You can finish off in a pan if you want more carmelization.

You need to use a heavily-marbled pork roast like a Picnic Roast or Butt Roast. This is slow cooking and these kinds of meats do best here. All of the connective tissue and fats will break down during the cooking process and make the meat oh-so-tender and lusciously unctuous. Using lean meat wouldn't work very well as there's not enough fat in the meat to keep it moist during this kind of cooking.

Have fun, don't panic and be prepared for a meal redolent in porky goodness.

This takes about 6-7 hours from warming the fat until it's done depending on the crock pot you're using.

Once you realize how easy this is, you'll wonder where homemade carnitas have been all your life :)
__________________

Carnitas

4 pounds of lard
5 pound pork butt (shoulder)
one small orange, washed and sliced
one appropriately-sized crock pot (I used a 6 quart. It will be a tight fit, but that will help the flavor.)

Optional overnight soak:
1/4 cup salt (approx measurement- I added until "it looked right.")
2 finely chopped cloves of garlic
3 bay leaves
one 1-gallon freezer bag
enough water to cover meat when it's in the bag

Trim the meat of all silver skin and excess fat. Leave the bone in as it adds flavor. It will be much easier to remove after cooking, too.


1) Heat lard in crock pot. (I did this on high with the cover on. This will take a while. I put the lard in and watched the previous week's Boardwalk Empire, which runs about 50 minutes. I'm pretty sure it takes less time to melt that lard, but hey- Steve Buscemi...)

When the lard is melted (or right before it's done melting), turn the crock pot to low (you will be cooking at this setting) and let it cool for 10 minutes.

2) If you soaked the meat, remove from the liquid and pat dry. If you're using meat from the package, rinse and trim.

3) Put the meat and oranges into the lard, cover and find something to do for 5-ish hours. If you didn't soak, feel free to add a little salt to the outside of the meat before adding it to the lard.

You aren't going to see a lot of bubbles if there are any at all. This is fine; we're slow-cooking in a crock pot. not deep frying. It's going to look odd. Fight to urge to turn the heat up. Just walk away and don't think about it for a few hours.

In about 4-5 hours (or 2-3 if you don't have a low setting), check the meat. It might not be done, but you can get a gauge of where it is. Take a fork and test the meat- if it's still a little hard and not shredding, keep cooking for a while longer (the cooking process can take up to 7-8 hours). If it starts to shred, but not easily, you probably have an hour yet. If the meat shreds with no effort and kind of looks like it's about to fall apart, it's done!

When it's done, remove the meat to a dry and cool. Shred. Eat. Love.

I've been known to giggle at this stage.

I like them with flour tortillas, lime, cilantro (coriander leaves) and Guacamole. <3

Most certainly, you can do this on a stove in a heavy pot. I like the crock pot here. It doesn't get quite the caramelization, but it's tenderness makes up for that.

Decisions...

I think I'm going to make this my cooking blog. :)

I'm excited about this. The kinda-hubby was pondering a recipe-sharing site somewhere (most likely Facebook), so this is a start for me.

Oooooh!

I can use my LiveJournal blog client with Blogger! Yay, Semagic!

Hmm

I'm not sure what to do with this yet...

*ponders*