Wednesday, May 28, 2008
I was browsing some other food blogs this week when I came across a post for a blogger's ultimate BLT. I began thinking, what makes an ULTIMATE BLT? A BLT is such a simple sandwich by pure definition, bacon, lettuce and tomato on bread. Really though, it is the sandwich of sandwiches, a favorite to all (at least I don't personally know anyone who doesn't like a BLT... I mean, really... it has bacon... how can anyone not like something that has BACON??). I looked around the web and found quite a few definitions of the ultimate BLT, some fairly normal and some a little out there (uhh... hold the pears on my sandwich please). I decided that even though I'm normally willing to try the latest and greatest, I would stick to my ultimate, and here it is:
Homemade peasant bread, sliced thick and lightly toasted (recipe to follow)
homemade chili garlic mayonnaise (recipe to follow)
LOTS of bacon (just trust me on this, make more than you think you need)*
fresh, vine ripe tomatoes, sliced
lettuce (any kind you want, I like romaine or iceburg on mine)
chopped jalapeño peppers
Pile on the bacon, lettuce and tomato, and be sure to give both slices of bread a good slathering of the homemade mayo. As my husband says, it may seem impossible, but this simple sandwich tastes even better than it looks.
*If you're like me, have someone else cook the bacon for you. I'm just not capable of cooking bacon, well... I'm CAPABLE... but there's usually not much left when I'm done "cooking". Hubby has much better self control at this task than I do. I'm of the mind that if I have to stand here and be splattered with little droplets of super hot grease, then I should get to enjoy the spoils of my labor IMMEDIATELY. So yeah... I don't cook the bacon in this house.
(I also don't bake, the bread machine is my friend).
1 1/2 cups water
1 tablespoon white sugar
1 1/2 teaspoons salt
3 1/2 cups bread flour
2 1/2 teaspoons active dry yeast
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Light or Medium Crust cycle; press Start. For a crispier crust, use the French cycle or turn machine off after first rise and start the cycle over.
Chili Garlic Mayonnaise
This is just SO much better with homemade mayonnaise, but store bought will work in a pinch, or if raw eggs are a problem for you.
1 cup homemade mayonnaise
1 Tbs Chili Garlic Sauce
1/2 tsp garlic powder
Mix all of the above together and refrigerate at least one hour before serving.
Saturday, May 24, 2008
I'm not a baker. I actually loathe baking, to me it's boring and far too exact. But, it seemed a shame to have a food blog with no yummy desserts (I don't loathe eating baked goods, trust me!). Luckily, my husband is an excellent baker and truly enjoys it. It's only fair that I share my space with him... so may I present Disney Inn's Peanut Butter and Banana Pie, from the Cooking with Mickey Around Our World cookbook.
1 envelope unflavored gelatin
1/4 cup cold water
1 Tbs cornstarch
1 cup milk
3 Tbs sugar
1/2 Tbs butter
2 eggs, lightly beaten
1/3 cup creamy peanut butter
1/2 cup whipped topping, or heavy cream, whipped
1 9-inch graham cracker pie shell
2 small bananas, sliced into 1/8" thick slices
Soak gelatin in cold water. Set aside
In saucepan, dissolve cornstarch in 1/4 cup cold milk. Stir in remaining milk, sugar and butter. Simmer 2 minutes, stirring constantly. Gradually add hot mixture to eggs, stirring well. Return egg mixture to saucepan; cook and stir until thickened (do not boil).
Remove from heat, add gelatin, stiurring until dissolved. Blend in peanut butter. Chill until mixture begins to thicken. Fold in whipped topping. Pour half of filling intp ie shell. Add bananas and top with remaining filling. Refrigerate at least 2 hours. Serve with chocolate sauce and additional whipped topping.
It's a little ironic that my first post is lobster bisque. There was a time when culinary achievement for me was not burning something in my crockpot, my how things have changed! This really isn't a difficult recipe, but it is a bit involved and time consuming.... keeping that in mind, please know that you will not be sorry with the investment. Ok, let's get started!
Meet my friends Ethel and Fred! They're each about a pound and a quarter to a pound and a half.
We're just going to let them hang out in the sink and say their goodbyes while we bring a large pot of water to a boil. When I say a large pot, I mean LARGE. I used an 18 qt stockpot that was about 2/3 full.
Once the water is boiling, take your friends and just drop 'em in head first. Seriously... just drop 'em in... it's ok... you can do it. Once the water returns to a boil, let them cook about 10 minutes.
After 10 minutes, fish out your little buddies and let them cook in a strainer in the sink until they're cool enough to work with. This may take a little longer than you think. Keep in mind that when you crack Fred and Ethel apart they'll be full of hot liquid... so if you think they're cool enough, give it another 10 or 15 minutes. While you're waiting, go ahead and cut a few carrots, some celery, garlic and onions into large chunks and throw them into the water in your stockpot. Turn the heat back on to high til it starts boiling again, then turn the heat down and let it begin simmering.
Now it's time to clean the lobsters. To start, separate the claws and tail from the body, just twist them right off.
The easiest way to remove the meat from the tail is to slice down the middle of the underside shell and then just pry it open with your hands. The meat will come right out in one piece.
Now for the claws. The best way I've found to crack lobster claws is to place the blade of a heavy knife on the flatter side of the claw and hit the top of the knife gently with your hand. This makes a crack in the shell and you can then just break it in half. When the claw meat is exposed, go ahead and grab the smaller claw and pull it out, this will remove the cartilage holding the meat in the claw.
Set the meat aside in the fridge until later. If you want you can go ahead and chop it now, but we don't really need to do that until later. Take the bodies and the shells and put them in your stockpot with the veggies you started simmering earlier. Let the stock simmer for at least 2 hours, I usually let mine cook down for around 3 hours. Strain through a fine mesh strainer lined with cheesecloth. What you'll have when you're done is a wonderful lobster stock that you can use in many seafood dishes. The great thing is that you won't need it all for this recipe, so put the leftover stock in ziploc freezer bags in 2 cup servings and freeze for later use. Just save 1 1/2 cups for this recipe. All of the above can be done a day or two ahead.
Ok, now let's make some bisque!
Start by melting 1/2 cup of butter in a large, heavy sauce pan. Stir in 1 Tbs of sweet paprika and then whisk in 1/2 cup of all purpose flour until smooth. This is what you'll start with:
and this is what you want to end up with:
Keep whisking this over medium low heat for about 3 minutes to cook the flour. Next, get some of this (I usually find it in the soup aisle of the grocery store with the rest of the bouillon):
Measure out 1/4 cup and slowly dilute by pouring in a little of the reserved stock at a time. Trust me, do this slowly or you'll end up with a clumpy mess. Go ahead and mix in 1/4 cup of cream sherry, then slowly whisk the sherry/stock mixture into your roux until well combined.
Next add in 4 cups of whole milk in the same manner, whisking it in slowly.
Heat this mixture through and add in 2 Tbs brandy and 1/4 to 1/2 cup of sugar (start with a 1/4 cup and then add to taste from there). Finish off your bisque with 1/2 cup of heavy cream and your chopped lobster meat. Now comes the hard part... trying not to eat it all before you get it to the table :) Enjoy!