Monday, January 31, 2011

Snow Day Part 1



I have had a few requests to bake more of "The Perfect Chocolate Chip Cookies." Batch one is heading to Sundays Super Bowl party here in Waukesha and the second batch is traveling to a Super Bowl party in Cheyenne, WY.

As I started working on the chocolate chip cookies it didn't seem right to only send one flavor of cookies all the way to Cheyenne!!

So, I'm also making Penzey's Gingersnap Cookies.

If you aren't familiar with the Penzey spice company you are missing out!

Here are the reasons I Love Penzey's:

1. Locally owned; you can find Penzey's retail stores popping up all over the US, giving little excuse for people to buy generic grocery store brand spices.

2. They have a great website; www.penzeys.com. On the website you can purchase spices, search recipes, order gifts etc. (If only there was an iPhone app!)

3. The free spice gift with each catalog!!! Yes Free!!! Sign up for the free catalog online or in the store. Not only can you page through it dreaming of the spices you need, but they include recipes and interesting factoids about spices. (This month I got free minced garlic!!)

4. The super nice people in the store (I tend to go to the Delafield location)! They are always helpful and have printed out recipes right there when I had questions about a new spice or rub.

Finally,

5. They have super cute new bumber stickers, "Love People, Cook Them Tasty Food". As soon as I have a clean, snow free car I will put mine on!



Ok back to the recipe! I didn't take photo of the Gingersnap baking process because it was sooooooo simple!!!

Here is the recipe:


2 cups flour
2 tsp. baking soda
1/4 tsp. salt
3/4 Cup vegetable shortening
1 Cup sugar
1 large egg
1/4 Cup molasses - either regular or unsulphured
1 tsp. GINGER, powdered
1 tsp. CINNAMON, powdered
1/2 tsp. CLOVES, powdered
1/3 Cup granulated white sugar (to roll dough in)


Sift flour, baking soda and salt together, set aside. In a large mixing bowl, beat shortening and sugar until well blended. Beat in egg,
molasses, GINGER, CINNAMON, and CLOVES. Add the flour mixture in two parts, blending well. Shape the dough into a ball, cover and refrigerate overnight or at least 2 hours.



Going to bed, will finish tomorrow, Day 2 of Snowocalypse.



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Saturday, January 29, 2011

Deep Dish Pizza

I have to be honest, I am not a deep dish pizza fan, but I know plenty of people who are, so this ones for you guys.

When you hear the word "pizza", what do you think of? The restaurant you had the best pizza of your life, your favorite take out joint on the way home from work, or possibly even the worst pizza you ever had....

Regardless of where you live, what toppings you like, or whether you like thin, hand tossed, or deep dish pizza we all have our memories and sentiments about pizza.

As a child I remember going to Barbiere's on Bluemound Rd, Mama De Marinis on Wentworth Ave in Milwaukee, and Balistreri's on 68th in Tosa, all great pizzas and all slightly different.

As I moved, traveled, and starting working in the food industry I have tried new pizza, including deep dish in Chicago and the local Rosati's here in Waukesha, it never was as enjoyable as the thin or hand tossed pizza of my younger days. Maybe my parents spoiled me early on with good pizza!

Now that I live in Waukesha I am fortunate to have an abundance of great pizza places to choose from. Try counting all the pizza places in town!!!

(After the city burger challenge, currently underway between J Lotti's, Peoples, Bodways, & Fuzzy's, I recommend a city wide pizza challenge.)

Next step in my quest to like deep dish pizza ....make my own!!!! I looked online at different recipes and through cookbooks and magazines. I ended up going with a recipe from America's Test Kitchen website.

Here is the recipe condensed and simplified, what you need, and my results.

2 -9inch straight walled round pans
Mixer with a dough hook

We will start with the dough, the most intimidating part of the recipe.....

In your mixer, with dough hook attached, place 3 1/4 C flour, 1/2 C yellow corn meal, 2tsp sugar, 1 1/2tsp salt, 2 1/4tsp rapid-rise yeast. Mix until incorporated and add 3tbs of melted butter and 1 1/4C room temp water.









Mix 4-5 minutes until the dough pulls away from the sides of the bowl. Take a clean large mixing bowl and place 1/2tbs of olive oil in the bowl and coat the bowl thoroughly. Place the dough in the bowl, cover tightly with plastic film and let rise for 40-50 minutes on the counter.









While the dough is rising we are going to make our sauce.

In a skillet melt 2tbs of butter and grate 1 med onion (using your standard graters large holes).








Cook together with a pinch of salt and about 1tbs dried oregano for about 5 min. Add in 2 cloves of minced garlic, cook for 30 seconds. Add 1 28oz can of crushed tomatoes and 1/4tsp sugar. Stir, bring to a boil, reduce heat to low and cook for about 35 min. Then add 2tbs of olive oil and a small handfull of fresh chopped basil.








Dough should be doubled in size by now.








Place on a clean surface, I used my wooden cutting board, and roll into an aprox 15x12 rectangle. (I was unable to roll in a pretty rectangle and that didn't affect the outcome, so just try your hardest.) Take 4tbs of room temp butter and spread all over the flattened dough.( I used my fingers rather than a rubber spatula.)








Next, roll the dough back up into a "log", cut in half, and fold the 2 halves in half 2 times...... basically you are adding layers to the dough similar to making croissants. (This reminded me of my days working at Albermarle Baking Co in high school!) Once you have made the 2 balls of dough, place them back in the oiled bowl, cover tightly, and place in the fridge for 40 minutes to rise again.








Get your toppings ready! I am keeping it simple this time, a cheese pizza and a pepperoni pizza. For each pizza you will need 2 cups of shredded mozzarella cheese and whatever toppings you want.
Remove the dough from the fridge, and roll into a aprox 13 in circle. place in the oiled 9 in pan and stretch the dough up the sides..... repeat for pizza number 2.









Place in the 2 cups of cheese and other toppings








and spread 1-1 1/2 sauce over the toppings and bake at 425 for 15 minutes (keep an eye on it, mine only took about 12 minutes).

Let the pizza rest for 10 minutes and slice and serve!
















This turned out to be a great pizza! My other taste testers also enjoyed its flavors and crust and compared it to deep dish pizzas they had in Chicago.

But I still prefer a thinner crust pizza and will stick to Magellans, D Mo's and other local establishments for my pizza needs.



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Wednesday, January 26, 2011

Tonight's Dinner Flop

Today I decided to think "outside the box" and well, I went a bit too far. :( A linguine, fresh oysters and scallop entree with a garlic/thyme butter sauce SUCKED! Back to the drawing board....





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Monday, January 24, 2011

Char Siu Pork with Noodles

This lo mein is the most adventurous recipe I have tried in a long time! Do not attempt this recipe if you are lazy! Total cooking time was about an hour, the prep list is a bit long, and the steps are a bit complicated. But well worth the effort, I even amazed myself with this one.

I will break down this recipe into smaller steps due to the number steps. All of the not quite so common ingredients were available at the local grocery store. Also you will need lots of little bowls for prepping ingredients and one large mixing bowl for transferring meat and vegetables to and from the cast iron dutch oven.


Mix in a small bowl:

3tbs soy sauce
2tbs oyster sauce
2tbs hoisin sauce
1tbs toasted sesame oil
1/4tsp Chinese five-spice powder

Place 3tbs of the mixture and 1/2tsp liquid smoke in a gallon ziplock.

Slice 1 pound of boneless country-style pork ribs into 1/8 strips and add to the ziplock. Marinate for 15 minutes.

While the meat is marinating start prepping! Keep all the prep in separate bowl so it's easy to add to the dutch oven as needed.

Chop 2 bunches of scallion and set aside.
De stem 1/2 pound of shitake mushrooms and give a rough chop set aside.
Chop a head of napa cabbage into 1 inch strips.
Add 1tsp of cornstarch to remaining soy mixture.
Get 1/2C chicken broth set aside for later.
Mix 2 cloves of minced garlic, 1/2tsp oil, and 2tsp grated ginger in a bowl and set aside.
Measure 1tbs of Asian garlic-chili sauce and set aside.
Measure 2tbs of dry sherry and set aside.







Place your cast iron dutch oven on the burner, add 1/4
tsp vegetable oil and turn on high.
Place 4quarts of water in a pot and start to boil.

By now your meat should be fully marinated and your oil should just about be smoking.

Once the oil is smoking add the pork. Break up the large clumps and let sear for 2 minutes. Turn and flip the meat and cook for another 2-4 min until it has a nice brown outside. Add sherry, cook until the sherry reduces.







Remove the pork and place in the large mixing bowl.

VERY carefully wipe out excess oil/marinade/pork remains from the dutch oven.

And add 1/4tsp oil and mushrooms. Cook 4-5 minutes until tender and add scallions, cook until wilted.







Add the cooked vegetables to bowl of pork.

Place 12oz of Chinese noodles (if unavailable use dry linguine) in the boiling water.

Add 1/4tsp oil to dutch oven, get smoky hot and add cabbage. Stir frequently until it becomes spotty brown 3-5 min.

Make a "well" in the center and add garlic-ginger mixture. Cook 30 seconds in the center, then incorporate into the cabbage.







Add pork mixture, remaining soy mixture, and chicken broth back into the dutch oven. Simmer 1-2 min until the sauce thickens.







The noodles should be perfectly cooked by now. Strain them and add to the dutch oven.






Stir in the Asian garlic-chili and plate!!!!!!!




WOW that was a long one and possibly one of the best things I have EVER made!!!!

If you have questions let me know! I plan to make this dish a lot now that I have the steps down! I might try chicken or shrimp next time.

Sunday, January 23, 2011

The Perfect Chocolate Chip Cookie for Packer Sunday


Today could go one of two ways.....
1.We could have a super happy, awesomely wonderful Packer win.
 or
2. It could be a  very sad, cold day here in Wisconsin due to a Packer loss. 

Either way Chocolate Chip cookies seem like a good idea.
Just about everyone has made the original 1939 cookie recipe on the back of a Nestle Toll House bag and they are good, but not amazing cookies.  Charles Kelsey, a writer for my favorite magazine, Cooks Illustrated apparently felt the same way.  While I was at the online website searching for my new blog creations I came across his article "The Perfect Chocolate Chip Cookie" from the May/June 2009 issue.  Kelsey analyzed the entire recipe and made some interesting changes to create a chewier cookie with crispy edges. Sounds perfect!

Here is the new and improved recipe:

First of all put your mixer away! Today's recipe only calls for a whisk and a wooden spoon.

1tsp baking soda
1tsp salt
1 3/4 C flour
1 stick melted browned butter
3/4 stick melted butter
1 egg
1 egg white
2tsp vanilla
3/4C packed brown sugar
1/2 C granulated sugar
1 1/2C chocolate chips

Directions (modified by me):

1. Preheat oven to 375
2. Line the baking sheet with parchment paper (or what I use are DeMarle Silpat, non-stick reusable pan liners. They are a small investment, aprox $14-$18 each, but worth every penny if you like to bake.
3. Start the butter browning process. Place one stick of butter in a small sauce pan and turn on Med/High heat. Whisking until it turns a light brown color, aprox 3 min.
4. Once brown, remove from heat and stir in remaining 3/4 stick of butter and melt.
5. Transfer the butter to a bowl, add sugars and vanilla. Once sugars are incorporated add eggs, whisk for 30 seconds.
6. Let the batter rest for 3 minutes, and whisk again.... do this 3 times......the batter will get very glossy looking. (By letting the batter rest we are giving the sugars time to dissolve, this will help with the crispy edges we are striving for.)

7. With your wooden spoon, stir in your flour until just combined and add chocolate chips.

8. Divide cookies into equal portions (I like free form cookies as you can see) and bake 1 pan at a time, at 375 for 10-14 minutes, rotating halfway through baking.
9. Transfer the baking sheet to a wire rack and let cool.


Here is my "expert" opinion:

The recipe did take a bit longer to make, due to the browning of butter and the resting of the batter. but it was totally worth it! Even the raw batter* tastes better, it had a rich toffee taste to it and was much creamier and smoother than traditional batter.

Once cooled they exhibited richer flavors than traditional cookies, a chewy center, crispy edges, and a taste that you can't put your finger on, just as Kelsey said they would.  I would give this recipe 5 stars and will never make the traditional cookies again, sorry Nestle.

I am taking the cookies to a Packer party this afternoon and will give you their opinions at a later date.

Have an excellent Sunday, GO PACK!



*Notice: Wisconsin Foodie Girls does not encourage consuming raw or undercooked  meats, seafood, shellfish, poultry, or eggs due to an increase in your risk of food borne illness. (But it sure is yummy.)

Saturday, January 22, 2011

Orange-Miso Glazed Salmon

Tonight I decided to try a glazed salmon. The recipe sounded great, but I wasn't sure if I was up for the level of difficultly I thought it entailed.  I am happy to report it was SUPER easy!!! The worst part was trying to find white miso in Waukesha, Wi. 
Apparently Pick 'n Save doesn't feel the need to stock it! I found myself staring into space in the Asian food section for about 10 minutes until another shopper, standing next to me, had the same bewildered look... I said "you aren't looking for white miso are you??" he laughed and said "yes" too funny. After looking for a few more minutes and wandering the store we came to the consensus that they just don't have it.... my next stop was Good Harvest Market per his suggestion. Score, they every have 5 choices of miso!

Here is the recipe from  Jan/Feb 2011 Cook's Illustrated

Salmon and Dry Rub
1 1/2-2 lb salmon cut into 4 pieces
1/2 tsp salt
1/4tsp cornstarch
1tsp light brown sugar
1tsp oil
1tsp black pepper

Orange-Miso Glaze

1/4 cup fresh OJ and 1tsp zest (I added extra)
2tbs white miso
1tbs rice vinegar
1tbs light brown sugar
1tbs whole grain mustard
3/4tsp cornstarch
pinch of cayenne

Here is a basic breakdown of the steps:

1. Preheat oven to 300
2. Mix dry rub ingredients
3. After patting dry the salmon apply dry rub to flesh side

4. Mix all the glaze ingredients in a small sauce pan and whisk on Med/High until it boils, while doing this place oil in oven safe skillet and bring to a high heat.

5. Place Salmon in hot oil flesh side down for about 1 min, flip....
6. After another minute turn off the heat, flip exposing the flesh side of the salmon.  Spoon on glaze and place in the preheated oven for 7-10min.



Done! How easy was that!!?? I would make this again any day, total cooking time including prep was about 20 min!


Friday, January 21, 2011

Set Your DVR.....

Breaking News!!!!

Pats Rib Pace of Waukesha, WI is going to be featured on OPRAH Monday!!

Oh yeah I got the scoop for ya!

So, I just happened to stop in to Pats today for work and I noticed the owner Alisha working on updated the restaurants Facebook site with Oprah info.... So, because I am always looking for conversation asked her the name of the Facebook site etc so I can join it.....  This prompted a discussion of social media ect and the next thing you know she says "and we are going to be on Oprah Monday" Super Awesome!

So, I can't wait to watch Monday, Ch. 12 4pm ( I will however be working, so my DVR is set!)

Congrats to Alisha and Tydus on all their success!

Oh and my Brisket sandwich rocked!!!

Pats Rib Place

151 E Sunset Dr, Waukesha, WI 53189

(262) 544-4099

Thursday, January 20, 2011

http://www.oilerie.com/

New favorite store!!!!!

I got this awesome gift for Christmas and finally tried it this week!!!!


The Best of the Best! Butter like taste with a beautiful aroma. Medium. Less than .2% acidity. Produced exclusively for Oilerie in Italy. 12.7 oz (375mL) Great for bread dipping, salads and sauteing. We use it on corn-on-the-cob instead of butter. This is a lovely evoo and makes a great hostess gift. Perfect as a butter replacement for all veggies and potatoes. Use it on toast and bagels as well. Our #1 selling traditional extra virgin olive oil.

But you don't have to go all the way to Fish Creek, you can now get it in Brookfield and online!


I kept my experiment with this product fairly simple.... I will follow up with more intricate recipes as time goes on.

Wednesday creation was boneless skinless "never, never" chicken breasts. ("Never, never" refers to meat, poultry that has never been given growth hormone or antibiotics while it was raised. I sell products like this, but an average consumer can purchase these items at local grocery stores and even super Walmarts!!!!!)

I heated a pan to a med/high heat with the new EVOO, threw in a clove of smashed garlic, 3 chicken breasts, and a handful of fresh Rosemary.



Covered turned after 6 min.



Meanwhile I boiled water, added whole wheat cheese tortellini, and whipped up a simple cream Alfredo sauce. (ok, so I thawed some from the freezer)




To serve, cut the chicken on a bias and top the pasta cream sauce.

The flavor of the buttery olive oil was evident without all the butter!!!!! New kitchen fav!

Check it out!

Sprizzo's Janboree Salad

I am having the privilege of taste testing Sprizzo's special salad for this weekend!!!





Romaine Lettuce, Bartlett Pears, Walnuts, Bleu Cheese & Champagne Dressing!!!

Yum
Thanks Sprizzo!!!


http://www.sprizzo.net/


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Wednesday, January 19, 2011

French Onion Soup




If French Onion soup is an option at a restaurant I will order it.... But it's sooo easy to make, why am I wasting my money at restaurants??? (oh yeah because I'm in them 40 hours + a week)

I originally got this recipe from Cooks Illustrated, a wonderful magazine if you love to cook.

I do recommend purchasing a cast iron Dutch oven for this recipe. I love mine and have put it to use in numerous other capacities, it is a great investment!

Also, do NOT plan on making this after work and eating it the same night, this will take you 4 hours start to finish. Totally worth it!!!


Published January 1, 2008. From Cook's Illustrated.

Sweet onions, such as Vidalia or Walla Walla, will make this recipe overly sweet. Be patient when caramelizing the onions in step 2; the entire process takes 45 to 60 minutes. Use broiler-safe crocks and keep the rim of the bowls 4 to 5 inches from the heating element to obtain a proper gratinée of melted, bubbly cheese. If using ordinary soup bowls, sprinkle the toasted bread slices with Gruyère and return them to the broiler until the cheese melts, then float them on top of the soup. We prefer Swanson Certified Organic Free Range Chicken Broth and Pacific Beef Broth. For the best flavor, make the soup a day or 2 in advance. Alternatively, the onions can be prepared through step 1, cooled in the pot, and refrigerated for up to 3 days before proceeding with the recipe.


INGREDIENTS

3 tablespoons unsalted butter , cut into 3 pieces
6 large yellow onions (about 4 pounds), halved and cut pole to pole into 1/4-inch-thick slices
Table salt
2 cups water , plus extra for deglazing
1/2 cup dry sherry
4 cups low-sodium chicken broth
2 cups beef broth
6 sprigs fresh thyme , tied with kitchen twine
1 bay leaf
Ground black pepper

INSTRUCTIONS
1. For the soup: Adjust oven rack to lower-middle position and heat oven to 400 degrees. Generously spray inside of heavy-bottomed large (at least 7-quart) Dutch oven with nonstick cooking spray. Place butter in pot and add onions and 1 teaspoon salt. Cook, covered, 1 hour (onions will be moist and slightly reduced in volume).


Remove pot from oven and stir onions, scraping bottom and sides of pot. Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring onions and scraping bottom and sides of pot after 1 hour.

2. Carefully remove pot from oven and place over medium-high heat. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and onions brown, 15 to 20 minutes, reducing heat to medium if onions are browning too quickly. Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6 to 8 minutes, adjusting heat as necessary.


(Scrape any fond that collects on spoon back into onions.) Stir in 1/4 cup water, scraping pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in sherry and cook, stirring frequently, until sherry evaporates, about 5 minutes.

3. Stir in broths, 2 cups water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot.


Increase heat to high and bring to simmer. Reduce heat to low, cover, and simmer 30 minutes. Remove and discard herbs, then season with salt and pepper.




To serve: Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.




Tuesday, January 18, 2011

Cupcakes

Cupcakes seem to be all the rage right now, there are number TV shows, boutique cupcake bakeries, a million types of cupcake pan liners to choose from on the Internet, as well ascountless ways to display your creation!
So, I too had to get on the cupcake band wagon. My friend John's 40th Birthday party was the perfect excuse to go cupcake crazy.


Here were my creations.....


Chocolate Chocolate Chip Guinness Stout Cupcakes with a Bailey's Irish Cream Butter Cream Frosting
&
Jose Cuervo Margarita Cupcakes topped with a Fresh Lime and Cuervo Butter Cream Frosting


Oh and did I mention I made them in mini and regular size!


Here are the recipes I used:


Chocolate Chocolate Chip Guinness Stout Cupcakes

Ingredients

  • 3/4 cup unsweetened cocoa
  • 2 cups sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • Pinch fine salt
  • 1 bottle Guinness
  • 5 sticks butter, 1 melted
  • 1 tablespoon vanilla extract
  • 3 large eggs
  • 3/4 cup sour cream
  • 3/4 to 1 cup heavy cream
  • 1 (1-pound) box confectioners' sugar
  • 2oz Bailey's Irish Cream

Directions

Preheat oven to 350 degrees F.
In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt.
In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.
Lightly grease 24 muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out.


To make the icing:

In a medium bowl with a hand mixer, beat the butter on medium speed until light and fluffy. Gradually beat in the Bailey's. On low speed, slowly mix in the confectioners' sugar until incorporated and smooth. Icing can be made several hours ahead and kept covered. It is easiest to work with at room temp.


MARGARITA CUP CAKES:
9 ounces liquid Margarita mix (a little over a cup)
3 ounces tequila (a little less than 1/3 cup)
¾ ounce Grand Marnier
1 box white cake mix
3 large egg whites
2 Tbs vegetable oil
1 Tbs lime zest


LIME BUTTER CREAM ICING:
2 sticks unsalted butter (1 cup), at room temperature
5 to 6 cups powdered sugar
2 Tbs fresh lime juice
1/8 tsp salt
1 tsp grated lime zest
1. Preheat oven to 350°F. Line two dozen cupcake tins with paper liners.
2. Prepare cupcakes: Whisk together margarita mix, tequila and Grand Marnier in a small bowl. Measure out 1¼ cups for the recipe; pour the rest on some ice and drink it while making the cupcakes.
3. In a large bowl, blend cake mix, egg whites, vegetable oil, lime zest and 1¼ cups of the margarita mix from step 1. Blend on low for about 30 seconds and then increase speed to medium and blend for two additional minutes. Batter will be slightly lumpy.
4. Spoon the batter into cupcake liners (about ¾ full). Bake for 20-25 min, or until toothpick inserted in center comes out clean. Let cupcakes cool for about 10 minutes in the pans, then remove them to a rack to cool completely.
5. Prepare icing: Once cupcakes are completely cooled, prepare the icing. Place butter in a large bowl and beat with electric mixer until butter is fluffy. Add 5 cups of powdered sugar, salt, lime juice, and lime zest. Mix until thick and creamy. Add more powdered sugar until the frosting is of a good spreading (or piping) consistency.