food – Page 6 – KellyintheKitchen

Pretzel Milk and Chocolate Chip Scones.

Published on July 27, 2013August 1, 2013 by KellyInTheKitchen8 Comments

On a cute and crazy-creative blog called “A Cozy Kitchen, ” I saw blogger/pancake expert Adrianna do something magical: she made pretzel milk pancakes. This is one of the most food-genius things I’ve seen in a long time: she roasted pretzels in the oven, soaked them in milk, and then strained them out so that the milk was left in faintly golden pretzel-flavored perfection, making her pancakes deliciously pretzely. I was mesmerized by this idea, and initially wanted to make a cookie using the pretzel milk method. I’m still working on the cookie version of this recipe, but for now, these scones are pretty amazing. Pretzel milk – I am so glad we’ve found each other. The lightly golden milk gives the finished product the most unusual and profound savoriness—not in-your-face pretzely, but more of a welcome note of something warm and deep. It’s pretty special.

I have a question for my beloved readers: what to do with the milk-steeped pretzels you’re left with after making the pretzel milk? I ate a few (they’re actually good, in a weird, slightly soggy kind of way), but there’s got to be something interesting they could be used for. Crush them up and stir them into muffin batter, or even cookie dough? Or food-processer them with lots butter and maple syrup, shape the butter mixture into a log, toss it in the fridge, and a few hours later you’ve got maitre d’ maple pretzel butter for toast and waffles and all those goodies? If you come up with a good use for them, let me know! And PS – when they’re in the oven, watch these more carefully than I did….my scones got a little bit toastier than I would have liked. Still awesome though!

INGREDIENTS

3 cups pretzels
1 1/2 cups cream or half-and-half
1 cup all-purpose flour
1 cup whole wheat flour (feel free to use all A-P flour if you prefer)
1 tbsp baking powder
4 tbsp sugar
1/2 tsp salt
5 tbsp unsalted butter, chilled and cut into little cubes
1/2 cup chocolate, chopped into small bits (I used semi-sweet)
optional: turbinado sugar, for sprinkling

Just the Recipe link: Pretzel Milk and Chocolate Chip Scones

DIRECTIONS

Preheat oven to 350 F. Spread pretzels onto a sheet pan in a single layer and roast until they turn a nice dark brown, about 10 minutes. Let them cool completely (don’t worry, they cool very quickly).

Preheat the oven to 450 F.

Transfer the cooled pretzels to the cream or half-and-half and let them soak for about 15 minutes. Then strain, leaving just the beautiful pretzel-y cream. The pretzels will have soaked up some of the liquid; you’ll need just 1 cup total for this recipe. If you have any leftover milk, keep it on hand and maybe dip the scones into it once they’re baked. This stuff is amazing.

Place flour, baking powder, sugar, and salt in a mixing bowl or food processor. Whisk or pulse together until combined. Add the butter; if using your fingers, quickly rub the flour mixture into the butter until the mixture resembles coarse sand, handling the butter as little as possible and careful not to melt it as you go. If you’re using a food processor, pulse together until the mixture resembles coarse sand.

Add the chocolate bits and stir or pulse briefly to combine. Transfer mixture to a mixing bowl if it was in a food processor. Stir in the pretzel milk until the dough starts to come together. Then turn it out onto a floured workspace.

Knead the dough a few times gently with your hands, just until it comes together in a ball – the less you work the dough, the better, since you don’t want the heat of your hands to melt the butter.

Flatten the dough into the shape of a rectangle (roughly….), about 3/4 inch -thick. Okay fine, so this dough is obviously not in a rectangle. I took this picture before I decided what shape I wanted the scones to be. Whatever.

Cut the dough into squares. Then cut each square diagonally in half, to make little triangles…..Or, cut them however you want!

If you like, sprinkle each scone with a bit of turbinado sugar. It’s sweet and gives the scones a little bit of crunch. And it’s pretty.

Place sconces on a baking sheet and bake until light brown, about 12-15 minutes. Cool slightly before serving. These more than rock with sweet cream butter and a cup of black tea.

And seriously – any ideas what to do with these already-steeped pretzels??

Champagne, Blackberry, and Pomegranate Yogurt Popsicles.

Published on July 14, 2013August 1, 2013 by KellyInTheKitchen6 Comments

There are so many star ingredients in these things that I had a hard time coming up with a name for them. I almost gave up and called them “Tom Petty pops.” Can you guess why? I’m not going to tell you. But I will show you through song (click here).

Okay fine, I’ll tell you. It’s because these popsicles are so pretty to mix, and smell so delicious, and are in general so easy to make….and then you have 4-6 hours of freezing time on the back end. Therefore, “the waiting is the hardest part.” Thanks, Tom Petty. QED.

My roommate and I made the long trek out to the northwest suburbs of Chicago on Saturday. We went allllll the way out there in order to ransack the gigantic and heavenly Ikea where all our budget-driven twenty-something decorating dreams come true. I just love that place! We managed to exercise some admirable self-control; one of the essential life necessities I made it out of there with was a cute little popsicle mold. As we drove back into the city (through awful I-90 traffic), I started to plan out all our popsicle adventures. These first ones are born of convenience – I had all this stuff at home already, and we just so happened to have a half-finished bottle of champagne from last weekend in the fridge. It was a bit flat, but perfect for popsicle-making! This recipe is incredibly flexible, so if you make it, try switching out the fruits, the booze, whatever – just make sure, if you try hard liquor instead of champagne, to use a little less booze, and to let them freeze a little longer. De-lish.

PS As someone who typically cooks/bakes, it was both frustrating and liberating to freeze something for once. I was impatient for the popsicles to be ready, but loved how I could just forget about them in the freezer!

INGREDIENTS

1/4 cup blackberries, chopped
1/4 cup pomegranate seeds
heaping 1/2 cup Greek yogurt
1 tsp maple syrup
1/3 cup champagne

Just the Recipe link: Champagne, Blackberry, and Pomegranate Yogurt Popsicles

DIRECTIONS

Stir the blackberries, pomegranate seeds, and maple syrup into the yogurt until combined. NOTE: The pomegranate seeds will turn into little juicy-seedy ice cubes when frozen. If you want the juice, but not the crunch of the seeds, just pop them in a blender for a few pulses or work them over with a mortar and pestle, and then strain the juice into the champagne, leaving the seeds out.

Add the champagne and stir gently.

Now fill your popsicle molds. Be careful not to jostle them too much once you’ve filled them; the berries are heavier than the liquid and will tend toward the bottom of the mold, so don’t give them any reason to sink further down than they already will.

Pop in their sticks.

And freeze for 4-6 hours, depending on the size of the mold and the type/amount of booze you use. I left mine overnight. Then slide them out of their molds and enjoy!

See? Fruity goodness, all the way through.

Bacon, Bean, and Egg Skillet.

Published on July 8, 2013August 1, 2013 by KellyInTheKitchen3 Comments

I’ve mentioned before that I’m eating a little bit differently now than I have in the past. One of the big changes I’ve made is cutting way down on grains and sugars, and completely eliminating them at breakfast time. It’s been kind of hard, given that a lot of the most delicious breakfasts in the world involve both of these things. So I’ve had to get a little bit creative, especially when I’m in the mood for something more dramatic than simple eggs or yogurt. That’s what this is. I don’t really have a story for this bacon, bean, and egg skillet, other than that it was delicious. I had been craving a recipe from Rachel Khoo that is similar but involves béchamel sauce and white bread, so I altered it a bit and created this dish. Yum. And if you’re making this, please see my note about bacon – it definitely makes an improvement on my original recipe.

INGREDIENTS

3 slices of turkey bacon or regular bacon* (or however many it takes to line your skillet or baking dish)
1/4 cup refried beans (or, again, however much it takes to spread in the dish)
2 eggs
salt and pepper, to taste
shredded cheese, for sprinkling

*A note about bacon: Cook your bacon halfway before you use it in the recipe. I didn’t pre-cook mine, and when the whole thing was done, the bacon was just barely cooked. Still delicious, but it would have been even better if I had given it a few minutes on the stove or in the microwave. It just won’t get the cooking love it needs when it’s covered up by the beans and eggs. Do yourself a favor and pre-cook it.*

Just the Recipe link: Bacon, Bean, and Egg Skillet

DIRECTIONS

Preheat oven to 325 F.

Cook your bacon about 50% of the way. Then lay your pre-cooked bacon in the bottom of the pan, forming a base for the beans.

Watch out for little bacon-lovers, who may be drawn to you at this point.

Spread the beans in a smooth layer all over the bacon, a little higher toward the sides of the pan and a little shallower in the center, where the eggs will go.

Crack the eggs into the center of the dish.

Sprinkle with salt, pepper, and cheese.

Bake until the eggs are set but the yolks are still runny. Watch them carefully so as not to overcook. Be sure to cut right into those yolks and let them run all over. Oh yeah.

And watch out, in case the little bacon-lover returns to beg.

Coconut Macaroons.

Published on July 4, 2013August 1, 2013 by KellyInTheKitchen8 Comments

These are as as delectable as they are adorable. I saw Ina Garten make ’em recently on Barefoot Contessa and have had them in the back of my mind ever since. Oh man, are these coconut macaroons delicious. But my favorite part about them (okay, one of my many favorite parts) is how totally easy they are. Just look at the ingredient list – so simple! As I was whipping them up, I thought about adding a new section on my Recipe List page where I could collect my simplest, easiest recipes in one place. So if you check out the Recipe List now, you’ll see a new section called “Easiest, Simplest Recipes,” where I’ve called out all my recipes that are amazingly basic and basically amazing. And these chewy, gooey coconut macaroons are going right there.

INGREDIENTS

14 oz sweetened shredded coconut
14 oz sweetened condensed milk
1 tsp vanilla
2 egg whites, room temperature
1/4 tsp salt

Just the Recipe link: Coconut Macaroons

DIRECTIONS

Preheat oven to 350 F.

Stir together the coconut, sweetened condensed milk, and vanilla in a large bowl.

In a separate bowl, use a whisk to beat the egg whites and salt until they form medium-stiff peaks. Fold the whites gently into the coconut mixture.

Use an ice cream scoop (or your fingers) to drop little scoops of batter on a baking sheet lined with parchment paper or a baking mat. Don’t put the cookies too close, as they spread out a little bit.

Bake for about 25 minutes, until golden brown and set. Devour.

Sticky Glazed Vanilla-Chocolate Shortbread Cookies.

Published on July 1, 2013August 1, 2013 by KellyInTheKitchen2 Comments

I haven’t been baking much recently. I miss it! Cutting way down on sugar and processed grains, as I have been, means a lot of my favorite baking activities are on hold. This weekend, however, I was up at my family’s lakehouse in Wisconsin, celebrating my sister’s seventeenth birthday with a handful of her girlfriends. And I saw my chance. My chance to make these cookies, inspired by 101 Cookbooks. Ever the pragmatist, I recognized in this group of high schools girls a captive audience; I knew, if I placed a platter of gleaming sweets in the midst of their Beyonce-listening sunbathe-fest of Saturday, they’d happily help me out by disposing of the evidence. And they did not let me down—when we left the lakehouse on Sunday, only one cookie remained. Nicely done, girls. And happy birthday, Kathleen!

INGREDIENTS:

for cookies:
12 tbsp (or 1 1/2 sticks) unsalted butter, softened to room temperature
2/3 cup brown sugar , plus more for sprinkling
2 large egg yolks
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 scant teaspoon salt
about 3 tbsp chocolate, finely chopped (I used semi-sweet)
2-3 tablespoons milk (I ended up using about 1 ½ tbsp)

for glaze:
2 tbsp milk
about 6 heaping tbsp. powdered sugar
splash of good quality vanilla extract (you want to use the good stuff here – don’t skimp on quality)

Just the Recipe link: Sticky Glazed Vanilla-Chocolate Shortbread Cookies

DIRECTIONS:

Using an electric mixer (or your best elbow grease), cream the butter until it’s fluffy. Then add half the brown sugar, stir it in, and scrape the sides of the bowl, and repeat with the other half. Beat in the egg yolks and the vanilla until combined.

In a separate bowl, mix together the flour, baking powder, salt, and chopped chocolate. You want the chocolate very finely chopped – if the pieces are too big, your dough won’t hold together as well when you’re rolling it out.

Stirring by hand, gently mix part of the flour into the butter and sugar, just until it combines. Add the rest of the flour, careful not to over-mix. If the dough looks too dry, add a tbsp of milk or two – we’re looking for the dough to just hold together when pressed into a ball. Which, conveniently, is the next step.

Turn out the dough into a cutting board or countertop and form it into a ball using your hands.

Then divide the ball into 4 equal sections.

Form the sections into balls and then flatten them into discs. Wrap each disc in plastic wrap and refrigerate for at least half an hour.

When the dough has chilled, preheat oven to 350 F.

Take one of the discs out of the fridge. Lightly flour a flat workspace and use a rolling pin to roll out the dough very very thin, like wafer thin.

With a cookie cutter (or a small glass, because I couldn’t find any cookie cutters) cut out the cookies and place them on a baking sheet. They don’t spread out much, so crowding the cookies is okay. Sprinkle each one with a bit of brown sugar. Repeat with the other 3 sections of dough.

Now, to the oven. Depending on how big the cookie cutter you use is, these bake pretty quickly because of how flat they are, so watch them. Mine baked about 8 minutes, just until the edges started to turn golden brown.

Put the cookies on a cooling rack and cool completely before glazing.

To make the glaze, pour the milk into a small bowl and add the vanilla. Then add 4 tbsp of powdered sugar and whisk or use a fork to combine. From there, add the rest of the powdered sugar as needed until you reach the right consistency – thin, but not watery.

When the cookies have cooled, glaze them. The quick way is to spoon the glaze over the cookies, drizzling a bit on each one. If you want to put a bit more TLC into the glazing process, dip the top of each cookie into the glaze. Either way, set them back on the cooking rack to set before plating.

That’s all! Enjoy.

But be careful – my tasters found these pretty addicting.

Harissa Grilled Pork Chops.

Published on June 10, 2013August 1, 2013 by KellyInTheKitchenLeave a comment

Often the best meals are the simplest, and these simple harissa pork chops are both easy to make and a little bit special, too. It’s the harissa. This spicy Tunisian mix of flavors has a real transformational power when it comes to seasoning meat, and I find myself using it more and more these days. You’ll see the rest of this recipe’s ingredient list is quite simple and basic – the harissa really stands on its own, with very little else needed by way of flavoring. And I just love recipes that are a breeze like this one: throw the marinade together with the meat in the morning, let the flavors develop and sink in all day in the fridge, and at the end of the day you’re just 15 minutes away from a tasty and speedy dinner. I’m having this for dinner again tonight!

INGREDIENTS (serves 2)

for marinade:
4 small pork chops (I used 4 2oz chops)
2 tsp harissa (I get mine from The Spice House)
extra virgin olive oil
1 garlic clove, crushed with the side of a knife
salt and pepper, to taste

for yogurt sauce:
1/4 cup Greek yogurt
harissa, to taste
squeeze of lemon
salt and pepper to taste

Just the Recipe link: Harissa Grilled Pork Chops

DIRECTIONS

In a small bowl, stir together harissa, olive oil, garlic clove, and salt and pepper. Pour the marinade over the pork chops and use your hands to work it into the meat a bit. Cover and let the chops marinate in the fridge; I waited about 45 minutes for the first batch I made, and 24 hours for the second. Both were great.

When the chops have had their time with the marinade, remove them from the fridge and let them come to room temperature a bit while you preheat the grill or pan. Over medium high heat, cook the chops a few minutes on each side, depending on how think they are, until cooked through. Mine took about 3 minutes per side.

The yogurt sauce couldn’t be simpler: just combine all the ingredients. Serve a big scoop of sauce over the chops and enjoy.

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