Christmas Confectons

A good friend of mine is celebrating a birthday this week and I decided to prepare something special as a present.

Unlike most people I know he has a fondness for apricots that I share.  So after a bit of thought, I decided to put together a sacher-torte style confection as his birthday present.  As a by-product, I also assembled a small box of expresso-hazelnut-dark chocolate truffles for the rest of the group.

Sacher-Torte Confections

Chocolate cups

Foil Cupcake Liners
BitterSweet Chocolate (about 16 oz)

• Melt  Chocolate in a double boiler
• Place several liners in a stack, make sure the innermost is foil. 
• Place in the freezer to cool.
• Pour 2 tablespoons of  chocolate into the liner set.  Rotate for even coverage.  Place in freezer.
• Repeat every several minutes until you have at least 1/4 inch coverage covering the inside of the cup.
• Place finished cups in the freezer to keep chilled until filling.
• Leave chocolate on the heat.

Apricot Mouse Filling

8 oz of California Blenheim Apricots (I get mine from Trader Joes)
8 oz of whipping cream
1/4 teaspoon of salt
1 1/2 tablespoons of lemon juice
1/4 cup of natural sugar
2 teaspoons of gelatin
ice cubes
water as needed

• Place apricots in a pot or saucepan.
• cover with water
• Add salt and lemon juice
• Heat till mixture is simmering
• Let simmer until apricots fall apart while stirring, add water as necessary to float the apricots
• Add sugar and gelatin
• Let simmer until a thick mixture forms.
• Turn off heat
• Place whipping cream in the freezer for about 8 minutes.
• Place ice cubes in a metal mixing bowl to cool it.
• Take cream out of the freezer
• Empty cubes from the bowl and dry with a clean towel (paper works best here)
• Place cream in bowl
• Using a whip, whip the cream to stiff peaks.
• Fold in the apricot mixture
• Place mixture in the fridge to begin setting.

Expresso-Hazelnut-Chocolate Truffle Topping

2 oz of butter
1/4 cup of natural sugar
1 teaspoon of vanilla
1/4 teaspoon of salt
Leftover chocolate from the chocolate cups
4 oz of chopped hazelnuts
12 oz of freshly made hazelnut coffee

• In a small pot on low heat, mix butter, salt and vanilla and sugar.
• Place coffee in a  microwaveable bowl.
• Heat the coffee (3 minutes at a time at full power) in the microwave until it is reduce in volume by half.
• Add butter mixture to the coffee.  Continue the heating process until the mixture thickens significantly (about that of the melted chocolate).  The aroma of hazelnuts should fill the air.
• Fold the hazelnut coffee mixture into the leftover chocolate.
• Place the mixture into a mixing bowl and whip at high speed until the mixture forms feathers.

Assembly

• Take cups from the freezer and fill with apricot mousse mixture.
• Replace in the freezer to cool for 10 minutes.
• Take a spoon, top off the cup with the Hazelnut truffle mixture.
• Top with chopped hazelnuts

Leftovers

• Add frozen fruit to the apricot mixture and serve with a fruit sauce (raspberry works well).
• Roll the truffle mix into balls and cover with the leftover chopped nuts.  Cover and store immediately (Freeze if not to be consumed within 24 hours).

Happy Holidays!

A different stuffing for the bird

Have been away for a while, focusing on other things and looking for a few interesting ideas to pursue.  However, now that I am back, I have a good one.  This is something I put together last night while preparing for the family Thanksgiving get together.  It takes a bit of work, but I think it is worth the effort.  This is best when prepared a day or 2 in advance.  Reheat (microwave) in a covered container before serving.

Holiday stuffing (for chicken, duck turkey or pork)

1 package of Sage or Herb stuffing (I used Brownberry Sage)
2 cups of fresh golden raisins
2 cups of chopped granny smith apples
1 bosc pear
1 stick of butter
1 1/2 cups of water
1/2 cup of chopped white onion
1 cup of chopped celery
1 cup of chopped chestnuts
1 tablespoon of raw/brown sugar
1 cup of amontillado sherry
1 cup of water

1. Chestnuts
1. Place chestnuts in a pot of water.
2. Bring to a boil.
3. Let Simmer for 30 minutes
4. Shell
1. Cut a cross in the flat side with a sharp knife
2. Peel shells and skins
3. Don't worry if they crumble
4. Place pieces in a bowl
5. If you have trouble removing the skins, place in boiling water for another 15 minutes.
2. Chop onion
3. Chop celery
4. In a good sized pot (1-2 qt) add:
1. Butter
2. 1 1/2 cup of water
3. Celery
4. Onion
5. Chestnuts
6. Sugar
7. Sherry
5. Cover and bring to a boil
6. Let simmer 30 minutes
7. Remove from heat and and 1 cup of water
8. In a large casserole add:
1. Stuffing
2. Apples
3. Pear
4. Raisins
9. Mix with a large spoon
10. Add the mixture from the pot, distributing it as uniformly as possible.
11. Toss the stuffing with a large spoon to mix it up a bit.
12. Cover.
13. Preheat oven to 350.
14. Bake covered for 2 hours.  You will know it is done when you catch the amazing scent of the sherry and chestnuts filling the house.

Enjoy!

A simply delicious (and easy) do-it-yourself pizza recipe

I felt the need to try this recipe out this evening and was pleasantly suprised by how well it turned out.
I didn't finish until about midnight (how to hit the grocery store about 9:00PM when I discovered that I had run out of oregano).  The end result was a savory delight, neither salty nor peppery, not sweet and not sour, but you can taste every herb and the olive oil in the crust.  The crust is like a focaccia, with a very wet and stick dough.  It rises quickly in the bowl so I recommend making it after you have the topping and sauce ready so it can rise in the pan.  Original post follows:


When I was in high school (way back in 1972), the Tribune ran an easy to make pizza recipe that I just had to try.  It included a quick, bready crust, easy to make sauce and even a quick 'sausage topping' from ground beef.

What follows is my personal reconstruction of that recipe, along with some embellishments.
I typically used a good sized cookie sheet with raised sides (1/2 inch) (or a large broiling pan)
Heat oven to 425.


Sauce
1 can of tomato sauce (15 oz)
1 teaspoon of minced garlic or garlic powder
2 tablespoons of honey or sugar
3/4 teaspoons of onion powder (even if you put sliced onions on the pizza)
1 1/2 teaspoons of oregano (base recipe says use only 1/4 teaspoon)
1/2 teaspoon dried marjoram
1/2 teaspoon of dried basil
1/4 teaspoon black pepper
1/2 teaspoon of salt (more or less depending on taste)
1 tablespoon of olive oil

Mix and set aside.

Topping
1 lb of ground turkey or beef
1/2 cup chopped onion or 1 tablespoon onion powder
2 tablespoons of olive oil
1 tablespoon of minced garlic or garlic powder
1 1/2 teaspoons of oregano
1/4 teaspoon of black pepper
1/2 teaspoon thyme
1/2 teaspoon dried bay
1/2 teaspoon of salt
1/2 cup of water
1 cube of beef bullion
1/4 cup of water

Dissolve 1 cube of bullion in 1/2 cup of water (microwave for about 90 seconds).
Place oil in hot skillet, add spices/veggies and mix, add bullion mix and cover.  Let simmer for 5 minutes under low flame.  This melds the flavors.  Add thawed meat, 1/4 cup of water, mix and stir, raise heat to medium, stir until thoroughly cooked and crumbly.

Cheese toppings
Healthiest is skim mozzarella.  I generally use:
1 lb shredded mozzarella
1/2 lb of shredded american
6 tablespoons romano
6 tablespoons parmesan
(and sometimes)
1/2 cup shredded asiago
(Jewel also has a nice italian cheese mix that works well.)
Crust
1 package of dry active yeast (or 2 1/4 teaspoons)
1 cup of water
1 teaspoon salt
2 tablespoons of olive oil
1 tablespoon sugar (or honey)
2 to 2 1/2 cups of flour

My adds:
1 egg
1 to 3 tablespoons of oregano
1/4 teaspoon of black pepper
1 tablespoon of garlic powder
1 tablespoon of onion powder
1 tablespoon of dried bay or one package of chopped organic bay

Place water in microwaveable container. Add sugar or honey. Stir. Heat for 1 minute then test (should feel hot, but not burn your finger about 110-115 degrees). Stir in olive oil, salt and sugar. Sprinkle in yeast and stir with a non-metallic spoon (iron/steel reacts with the activated yeast, so plastic works best here - it is OK to us a metal measuring spoon as the yeast is not active at that point) and let sit about 5 minutes.

Oil a bowl.
Combine remaining dry ingredients (hold back 1/2 cup of flour) in a mixing bowl and stir well. Add yeast mixture, and egg (recommended) if you decide to use it.   Mix well.   Mixture should have the consistency of hot taffy.  Dump into the pizza pan and spread to fill (add flour if you have to to keep it from sticking to everything - I like using a plastic knife).  Make sure you build up the edges a bit.  It is alright if the dough is very thin (1/8 inch), it bubbles up nicely while baking.

Assembly
When you have the rest ready:
Spread dough in a oiled and floured pan (corn meal works best for taste), adding that last 1/2 cup of flour as necessary.  Add your meat topping and long cooking raw veggies (mushrooms, onion, garlic).  Bake until crust starts to turn golden (generally about 15 minutes). Then remove to add sauce and cheese and bake until cheese melts and  turns golden, with brown spots just appearing (10-12 minutes).  The result is a pizza with a light but filling bready crust, a spicy sauce and savory meat topping.  Enjoy!

Some variations
A favorite:
Spinach, pineapple and pesto and black olives  (really good)

Others toppings and sauces:
Turkey (as mentioned), pepperoni, italian sausage, ham, bacon, hamburger, anchovies (I'll pass thanks), black olives.

A fishy-tasty treat

I have never been a fan of tuna salad, but this afternoon I found myself looking in my pantry, and wanting something other than the standard beef or chicken.  While rummaging around, I found some vacuum packed tuna that needed to be eaten.

I put this concoction together in about 1 hour (mostly for the rice)  but was very pleased with the results (either it is good or my tastes have significantly changed).

Tuna Salad

1 package of vacuum packed tuna ( or 1 can packed in water).
1 cup of chopped celery
1/8 teaspoon of paprika
2 tablespoons of lemon juice
2 tablespoons of olive oil
1/4 cup of miracle whip

Start by mixing up everything but the miracle whip (you can substitute mayo with 1/4 teaspoon of wasabi, but this works better).   Once everything is well mixed, stir in the miracle whip.
Set aside.

Brown Rice

1/2 cup  brown rice
1 teaspoon  olive oil
1/4 teaspoon salt
2 cups of water

Place in a small covered pot, bring to a roving boil, reduce heat and continue at a medium heat until rice is cooked to your liking (30-60 minutes).

Place rice in a bowl.  Cover with tuna salad.  Servers 2.  A nice meal that stays with you.

A perfect fall dessert - Ginger Peach Pie with a Pecan topping

Per the request of many, here is the recipe for the peach pie. 

Because:

• I had little time to plan (the peaches were quite ripe)
• It was too late to go to the store for the things I needed to make a pastry crust
• I hadn't worked with peaches before
• I couldn't check the flavor of the fruit (needed everything for the pie).

I decided to prepare the filling before I made the pie crust.  So I pulled out my new 12" saucepan and got started:

Filling
Method 1 (if you don't have a good feel for what the results will be)
In a saucepan:

• 2-3 lbs of ripe fresh peaches (depends on ripeness - riper peaches will have a higher water content which will evaporate while cooking)
• 1/4-1/2 cup of brown or natural sugar
• 1/8 teaspoon of nutmeg
• 1/2 teaspoon of cinnamon
• 1/2 teaspoon of salt
• 1 tablespoon of lemon juice
• 1 1/2 teaspoon of dried ginger (easier, what I used and gives a milder taste), or (1/4 cup of fine shredded fresh ginger (preferred)
• Add water to float the fruit in your saucepan.

Bring to a mild boil and simmer covered for the first 45 minutes to meld the flavors then remove the lid and continue until the fruit is thoroughly cooked and a thick syrup forms (about an hour or possibly more).   Stir frequently throughout the process to avoid burning the fruit or the sugar.    Once you remove the lid, start taste testing the syrup adding salt, ginger and lemon juice in small increments (1/4 teaspoon for the salt, 1 teaspoon for the lemon juice and 1/8 cup (1oz for raw ginger or 1/4 teaspoon for the powdered ginger) until it taste the way you want it.  This will vary depending on the ripeness of the peaches, freshness of the lemon juice and the quality of the ginger you are using.   For a tarter pie, you may want to add as much as 3 tablespoons of lemon juice.  When done, set aside to cool while you work on the crust.

Method 2 (If you are very confident - this will actually produce a better product)
Make the crust first then add all the ingredients (but use no water!!!).   Sprinkle the the spices and sugar over the peaches before applying the topping.


Crust
I used a pre-made graham cracker crust for mine, but it would actually be better with a nice pastry crust - I recommend this one from the Martha Stewart website if you have a food processor (my sister Celene who makes great pastries recommended this to me): 

http://www.marthastewart.com/254603/pate-brisee-pie-dough

She says that it never fails and you can prep and freeze it for later use.


Topping
I used an old favorite here pecan/praline

1 package of chopped pecans
1 stick of unsalted butter (broken into small pieces)
1/2 cup of brown or natural sugar
1/2 teaspoon of salt
 - optional -
1 teaspoon of vanilla


In your food processor:
Put the pecan chips in first and pulse the power (about 5-10 seconds at a shot) until you have fine chips.
Throw everything else in and pulse the power  until everything is well mixed, but stop before it gets creamy.

For a graham cracker crust:
Set the oven for 375.

For a pastry crust
Set the oven to 400.

Assembly
Place filling in the crust and then, starting from the edges, working towards the center,  ladle on the nut mixture.  Spread to cover as uniformly as possible and make sure that it seals the outer edges.

Put the pie in the oven.  If you have a pastry crust, reduce the heat to 350 after 15 minutes.  Let it bake until the topping turns a nice medium to dark brown (but not till it's burnt).

Serving suggestions:
This goes very well hot,  with vanilla ice cream a la mode.  Or a wedge of sharp cheddar cheese.  A nice chilled German dessert wine (Auslese, Berentroppenauslese, Eiswein), or a chilled pear brandy will also go well.

Enjoy!  Let me know how your attempts worked out.

A great little restaurant

If you happen to be traveling in the area of Valparaiso, IN or going to the Chesterton Dunes, consider stopping for a bite of lunch at dish (http://www.dishrestaurant.net/). 

This pleasant little eatery, located at 3907 N. Calumet in Valparaiso, does a great, inexpensive lunch for under $9.00.  Service is friendly, and given the size of the crowd (barely an empty table at 1:30PM, so not a regular lunchtime crowd), quite fast.  The makeup of the crowd tells you that this place is a local favorite.

They have a box lunch of the day, with soup, sandwich, salad and a dessert.  All ingredients are fresh, and wonderfully flavorful.  Special dietary needs are handled with no difficulty.  The bread is delightful too.

In addition to the sandwichs, are a number of nice dishes which you can see on their website (link above).

As for my first visit, I had the Ham and Jarlsburg Swiss Sandwich with a few adjustments (Dijon mustard and a ciabata).  Lettuce was crisp, the swiss was flavorful and the ham, was not greasy in the least.  The house chips were excellent.  Quite a step up from the local sandwich shop chains.  Looking forward to my next visit, and hopefully a dinner stop at dish.

A great easy meal

My Austrian grandmother used to make this dish a couple of times a year, particularly when we had a family get-together (she had nine kids).  It was inexpensive, didn't take a lot of the cook's time, was very healthy, and quite filling.  It is based on that old pickeled standard, sauerkraut, which is just about the healtiest thing you can eat for your gut.

Sauerkraut, split peas, polish sausage and potatoes
(never did find the proper name for this)

1 16 oz package of split peas
1 jar of sauerkraut
1 16oz can of new potatoes
1 tbsp of olive oil
1 lb of polish sausage (Slotkowski's or my favorite Maruszczak's)or ham
1/4 cup of onion or 2 tablespoons of dried minced onions.
1/4 tsp of salt
dash of pepper

This can be done in a crockpot overnight, or in short stages, depending on your whim.

Crockpot (1 1/2 -2 qt)
1. Take the peas, put 8 oz in your crockpot.  Add salt.  Cover.  Let sit for at least 10 hours.
2. The next morning, chop up the onion (you can substitute 1/4 cup of water and dried onions).
3. Drain potatoes and sauerkraut.
3. Slice the cooked sausage (cook it if not already cooked per package directions) into 1/2 inch slices.
4. Add all ingrediants.  Add sufficient water to insure that everything is covered (the leftover sauerkraut juice can be used for this and adds some more vitamins).
5. Set heat to high.  let cook for 1.5-2 hours.

Stove top
1. Take the peas, put 8 oz in a pot.  Add salt.  Cover.  Let sit for at least 10 hours.
2. The next morning, chop up the onion (you can substitute 1/4 cup of water and dried onions).
3. Add onion and oil to peas.  Let simmer 20 minutes.
3. Drain potatoes and sauerkraut.
3. Slice the cooked sausage (cook it if not already cooked per package directions) into 1/2 inch slices.
4. Add all ingrediants To a sufficiently large pot.  Add sufficient water to insure that everything is covered (the leftover sauerkraut juice can be used for this and adds some more vitamins).
5. Cover.  Set heat to medium until it starts to simmer.  Reduce heat, let simmer for 1.5-2 hours.  Stir about every 15 minutes, forcing a bottom to top transistion.


The potatoes and peas add flavor and starch to the meal and also mitigate the smell and acidic taste of the sauerkraut, without damaging the healthful benefits.

Options:  Add 1 crushed garlic clove.

Almondine - a nice addition to a dish

Been away a while dealing with the Taxman and other things.  Among other things, I took a week and visited my brother and his family recently and did a little cooking for them.  Dinner was a London broil with a nice au jus, new potatoes and green beans almondine.

My sister in-law has a nicely stocked kitchen, but it is stocked differently than mine.  Scrounging through her spice rack, came up with the following:

Marinade for London Broil

1/4 cup of red wine (local sweet)
1/4 cup of brown sugar
1    tablespoon of Worcestershire sauce
1/2 package of onion soup mix
1 teaspoon of basil
1/4 tablespoon of vinegar

Popped the steak in a 1 qt Ziploc bag and poured in the marinade.  Placed in a large bowl in case of leaks and then left it in the fridge overnight.  The next morning, took it out around noon and left it on the counter until 3:30 to get the steak nearer to room temperature (important).


Au jus
Drained the marinade into a pot.  Added:

1/4 cup of red wine (same as before)
1/4 cup of water
1/4 cup of brown sugar
2 bouillon cubes (as we didn't have drippings)
3 bay leaves
1/8 cup of minced dried onions
2 tablespoons of butter (again, because of no drippings)
1 tablespoon of Worcestershire sauce

Heated to a boil and let simmer, reducing for about 45 minutes until thorough cooked. 

Went over very well, even with the kids.

Almondine
Not quite the standard, but again, came out quite well.

1 6oz package of almond chips/slices
1/4 teaspoon salt (to taste)
1/4 cup of wine (red or white, depending on which you are using for the main course)
1/4 cup of brown sugar
2 tablespoons of butter

Place all components into a saucepan, brought to a boil and then simmered for about 30 minutes (until a syrup forms).

Note that these measurements are for what I had at hand.  You can plan with the minor adjustments in the last 10 minutes of cooking until things taste the way you want.

We had some almondine left over, so we used it for dessert (pound cake with berries and whip cream).  It also goes well in a green salad with berries and mandarin oranges.

And back to the grindstone...

Been away from the blog for a while now.  Apologies for that, but Uncle Sam and taxes come first.  For those of you interested on both the IT comments and the other stuff, be aware that I am moving all the IT related postings to a new site which will focus strictly on IT.  That site can be found at http://jlovonit.blogspot.com/.  Over the next few days, I will move all of the existing IT posts to that site.  The rest will remain here.

John

White Chocolate Mousse

This is a sinful favorite.  If done properly, it can last for a number of days in the refrigerator (though expect to see some separation).  It also makes an excellent alternative to plain whipped cream, being more flavorful and filling - so less is needed per serving (for those large parties or dinners). 

A note on white chocolate:
Real White Chocolate has as one of its main ingredients cocoa butter - in fact, that is what it is, typically with vanilla, emulsifiers, sugar and a touch of salt thrown in.  If you don't see cocoa butter in the first 3 ingredients on the label, find another brand.   White chocolate chips usually do not contain an appropriate amount of cocoa butter.  The cocoa butter is what gives this dessert component it's richness and staying power (plus whatever health benefits it has to offer).

A few notes on whipping cream:
To successfully whip cream every time, do the following:
1. 10-15 minutes before starting, place the whipping cream in the freezer.
2. If there is room, put the metal (usually aluminum) in the freezer too.  If you don't have the room, half fill the bowl with ice cubes and let it sit on the counter.  Dump the ice, drain and wipe dry before adding cream.
3. Cream of Tartar will help you keep those hard earned stiff peaks keep more than an hour, and at higher temperatures.   It doesn't take much, though how much depends on other ingredients.



White Chocolate Mousse

1. Acquire:
a. 2 Pints of whipping cream
b. 4 bars of white chocolate (do not use chips!!! - see above).
c. Sea salt
d. Vanilla
e. Cream of tartar
2. Place cream in freezer for 15 minutes and place ice in mixing bowl to prep
3. Melt white chocolate in small pot (see option 2 below)
4. Whip cream until the peaks are very stiff cream of tartar, ¼ teaspoon of salt and  1 teaspoon of vanilla.  Option: add 2 oz of Kahlua or Baileys Irish Cream.
5. Slowly blend chocolate mix into the cream.  When the mixture stands on its own (starts to break into fragments),  you are done.
6. Place in a container and refrigerate until ready to serve.

Options:
1. Raspberry melba sauce:
a. Take 1 package of Birdseye frozen raspberries in a sweetened sauce and put it blender with 1 tablespoon of lemon juice and 4 oz of a berry brandy (your choice, blackberry works well). 
b. Pour sparingly over your dessert.
c. (For extra points, press the pureed mix through cheese cloth to remove the seeds.)
2. Bittersweet chocolate:
a. Take a small non-stick pot (or double boiler if you have one, break up bittersweet chocolate bars (as needed, 4 should be sufficient) and place in pot.  Turn burner (preferably gas) on to lowest flame.  Hold pot over the flame (off the burner), or insert in double boiler  so it heats slowly and uniformly to melt the chocolate, stirring at least once a minute (push unmelted chocolate down into the melted chocolate to speed melt).  Keep warm and melted until serving where you can drizzle it over the mousse and Raspberry sauce.  If you have a food warmer, that can be used, or turn the oven on to 350, the heat on the stove top should be sufficient to keep the chocolate melted.
A surefire winning presentation is the following:

• Place your favorite frozen fruit around the bottom and sides (about 2/3s way up) a sherry snifter.
• Add the white chocolate mousse to cover the fruit
• Drizzle melted bittersweet chocolate over the mixture
• Cover with the Raspberry melba sauce.
• Place in frig until ready to consume.

This makes a sweet finish to a spicy meal.  Serve with a good chilled German Auslaise wine.


Next recipe:  Roast Beef ala John (apologies)

Roast Beef ala John (au Jus)

The most important component of any meal involving beef is the prep work.  What you do to bring out the best for the piece depends on the cut, fat content and marbling of the piece itself.  Many things can be done to increase tenderness (pummeling/tenderizing), marinading, use of specific ingredients (wine, suet, butter or vinegar), bagging (using a paper bag or aluminum foil) and cooking duration.  The most important factor however, is to keep the beef moist.  No matter what you do, a dry piece of beef will be tough.  So how can the novice cook (who is probably already panicking about the sides, appetizers and dessert), guarantee that the beef will be moist and flavorful, without trebling the caloric content?  Some ideas:

1. Choose a good cut of beef, well marbled, without a thick layer of fat.  My favorite, though expensive, is the boneless ribeye roast.  This is a well marbled cut, with little sinew to deal with.  Also as a single piece (as opposed to a rolled roast), you don't have the potential issue of the roast unrolling on you.
2. Proper preparation is also key.  If you decide that you want to add flavor, choose a mix of ingredients that will compliment the beefy flavor.  Some examples:

• Rosemary - the classic viand spice
• Thyme - particularly good with tomatoes in the recipe
• Basil - another aromatic classic
• Cinnamon - to add spiciness, particularly for a sweeter preparation
• Parsley - to kill the smell of onion and garlic (but not the taste!)
• Garlic - my favorite add-in to just about everything - particularly if fresh roasted
• Onion - adds a bit of citric flavoring to the piece and it plays nice with most other ingredients.
• Anchovies (e.g. Worcester sauce) for a bit of saltiness.
• Wine - a Cab, Merlot for a roast or a Sautern or Marsala for medallions.  Other alternatives are beer, sherry or saki.  This really determines the tone for the piece.  It is a good idea to serve the same wine with the meal.
• Natural or brown sugar, molasses or honey - adds sweetness, some good nutrients, and seals the piece without forcing you to sear it.
• Wasabi - another spicy favorite
• Paprika - for a mild heat.
• Black/White pepper - to sharpen the flavor with minimal heat.
• Olive oil - used to meld flavors
• Mushrooms - provides a nice textural contrast, and also a complimentary meatlike flavor
• Carrots - a bit of sweetness and adds some texture.
• Potatoes- absorbs some of the fatty juices, and adds some starch
• tomatoes - a bit of sweetness and along with some acid to help break down the fat.

Given the above, here is my entry for the lazy cooks perfect beef roast.

1. Acquire a good quality boneless ribeye roast.  Allow about 6 oz per person.  This should be done the day before your dinner.  Put the roast in the fridge.
2. Allowing 20 minutes per lb for cooking time, add 4 hours to warm and 20 minutes for the after cooking, and remove the roast from the fridge.  Rinse it, and place on a wire stand in a roasting pan.   Let it warm to about room temperature.  This will prevent unpleasant surprises later.
3. Take a large mixing bowl.  Add the following ingredients for the coating:
• 1 package of Knorr onion soup mix
• 1 cup of brown sugar
• 4 tablespoons of Worcester sauce
• 3 tablespoons of minced garlic (I use Christophers)
• 1/4 teaspoon of cinnamon
• 1/4 teaspoon of black pepper
• 3 fresh basil leaves (or 2 cubes frozen)
• 1 teaspoon of fresh minced parsley (if you use the frozen, use 1 cube)
• 1/2 teaspoon of thyme
• 1 teaspoon of minced/powdered rosemary
• 1 tablespoon of olive oil
• 1/4 teaspoon of paprika
4. Mix, adding enough of a good Cabernet (I like TJ's ) to form a paste.  I like to use an old opened bottle for this.  Typically, this will be 1/2 to 1 cup.  Save some for the au jus.
5. Let sit for a bit so the flavors can meld.
6. About 30 minutes before it is time to put the roast in the oven, set the oven to broil and then cover the roast all over with the coating.  This is a one time deal.  Put a meat thermometer in the roast, making sure the end in is the center of middle of the roast.
7. Place the roast in the oven.  Immediately turn the temperature down to 350 degrees.
8. Check periodically.  The roast is done when the internal temperature reaches 135 degrees.
9. Remove the roast and let it sit for 20 minutes.  The internal temperature will rise for 10-20 minutes after you remove it from the oven.  Do not cut the roast yet!
10. Place the roast on a serving platter.

The Au jus

1. Take the drippings from the roasting pan and place in a clear measuring cup.
2. Spoon/pour off the upper clear layer (fat).
3. Place the drippings in an appropriate sized pot.
4. Simmer on a medium flame.
5. Add additional flavorings if desired,  and the rest of the wine.
6. Let simmer until an appropriate flavor and consistency is reached, (not thick, but not watery either).  The au jus should have a distinctive and strong flavor, (like if you dissolve a cube of bouillon in 1/2 cup of water), but it should not be as salty.
7. Place in a boat and serve with the beef.

Some nice additions/sides:

• Mild Horseradish
• My Cranberry sauce
• New Potatoes
• Broccoli, green beans or asparagus spears.
• French bread
• Jarlesberg swiss cheese
• TJ's Cabernet

Salt should not be added by the cook.  This will cause the meat to shrink.  Also, the cook almost always adds too much salt if done at the beginning because the ingredients haven't had the opportunity to release their flavors via cooking.

Pepper, for the same reason, should be used sparingly.  I have always felt that bad cooks use pepper to cover their sins and a general lack of imagination.

In general, let the diner add the salt and pepper to taste.  I note that the flavor only improves with a little age.  So hang on to those leftovers, which microwave just fine.

Next recipe:  London Broil

For that special dinner dessert - Apricot Mousse

I use this mousse as the foundation of many apricot based desserts that I make.  Unlike most store bought mousse, it is a bit healthier due to the reduced amount of sweetner and also the flavor tends to have a bit more punch due to the fruit to cream ratio.  I typically either mix it with frozen fruit in a chocolate sack, or serve with a white chocolate mousse and drizzle bittersweet chocolate over the mix (a raspberry melba sauce is another optional component).

There are typically 2 types of mousse confection: those employing raw eggs and those employing whipped cream.  Of the two techniques, the cream is safer by a large margin.

Note that the mousse’s require a very good large mixer with a whip attachment and a 4 qt bowl with splash shield.  A food processor is also very handy.
Apricot Mousse
1. Go to Trader Joes and acquire:
a. 1 lb of unrefined sugar
b. 1 lb of dried California apricots (will get back to you on what the package says- they have several varieties)
c. 2 pints of whipping cream
d. 1 bottle of lemon juice
e. Powered gelatin (may not be available at TJ’s)
f. Sea salt
g. Crème of tartar

2. In a large saucepan at medium-high heat  add:
a. 2 cups of water
b. 1/2 teaspoon of salt
c. 2 tablespoons of lemon juice
d. 1 cup of sugar
e. Heat this syrup for 5 minutes until sugar is thoroughly dissolved

3. While the syrup is cooking, chop up the apricots in pieces as small as practical (a food processor works well for this).

4. Add apricots, reduce heat to medium.  Add enough water to cover apricots.   Cook until the apricots come apart and you can taste the flavor In the syrup.  Add water as necessary to keep from running out of fluid.  Syrup should be somewhat dense when you are done (cook off excess water).

5. (Optional: add 4 oz of peach brandy).

6. While the apricot syrup is cooking (about ½ way through the 75 minute process):
a. Put 2 pints of whipping crème in the freezer for about 15 minutes.
b. Put 2 cups of ice in the mixing bowl.
c. At 1 teaspoon of crème of tartar.
d. After 15 minutes, dump the ice and take the crème from the freezer and empty it into the bowl.  Scrape the containers as necessary to get the frozen heavy cream out.  Do not add water!!!
e. Attach the whisk and the splash shield and begin whipping the crème at max speed.  Continue until very stiff (peaks stand on own at room temperature) and then reduce to about 30% speed.

7. Slowly sprinkle in 4 teaspoons of gelatin into the apricot mix.

8. Take the apricot mixture off the heat.  Let cool for 5 minutes.

9. Slowly (with the whisk still turning at 30%), spoon in the apricot gelatin mixture.  Blend thoroughly.

10. Place mousse in container and refrigerate until ready for use.

11. Serve: 2 scoops of apricot mousse to 1 scoop of white chocolate mousse and add additional accent flavors as desired.

Next recipe: White Chocolate Mousse

Spicy Cranberry Sauce

I always hated this stuff as a kid.  My mom used to use the canned variety so that is understandable.  A number of years ago, my sister did the base workup on this recipe and this has been a family favorite ever since.  Last year I decided to make it for my holiday party and added a few twists of my own.

Spicy Cranberry Sauce

1 bag of organic cranberries
1/2 cup of  box/bag of raw sugar
1 1/2 cups of orange juice
1/2 cup of raw ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon of ground clove

1. In a non-stick saucepan blend
1. Orange Juice
2. sugar
3. ginger
4. cinnamon
5. clove
2. Heat (Med to high)  till you have a rolling boil, stirring frequently.  Add water as necessary to prevent burning.
3. Rinse and then add cranberries
4. Let the mixture come back to a boil.  Stir as necessary to prevent film buildup on the sides of the saucepan and burning.
5. Continue simmering (reducing heat as necessary), until berries burst (you may need to add water to keep them afloat).
6. Stir until excess fluid is absorbed or evaporated.  (The syrup should have a uniform consistency, but doesn't have to be thick).
7. Remove from heat and store in sealed container immediately.
8. When at room temperature, place in the frig (at least overnight).
9. Serve.

This will produce enough for 12-24 people depending on how much they like cranberry sauce.  Note that the freshness of the ginger will influence the spiciness of the sauce.  It gets better with age (to a point).  Ware the seeds!

Next time: Easy Apricot Mousse.

No Baste Turkey that is sure to please (ported from old site)

Every year, typically between Christmas and New Years Day, I throw a party for those of my friends who won't be away visiting family over the holidays.  The attendance varies from year to year, ranging from a low of 15 to a high of 50.

As you can imagine, cooking for that number of people requires some planning.  Typically, you want to think like a caterer, planning safe but palatable food.  I think differently.  I believe that this is the perfect opportunity to try some new things in addition to the staple set of safe dishes or things that you just get at the grocer/deli/...  Over the next several postings, I will post the recipes that I did this year.  Along with that there will be commentary as to why I chose this dish and selected the preparation technique.

First item in the list is an old favorite that I have been doing for over 20 years.  I started making this dish when I first started throwing parties for a good number of people.  I chose turkey because it was:

1. Safe (hard to mess up to the point of being inedible)
2. Seasonal
3. No one would have high expectations with it.

I did research for preparing fowl, and found a number of interesting elements that were used for squab, duck and chicken.  I then decided to modify a recipe I had put together for twice baked duck and use that.  A candied bird has several benefits for the beginning cook:

1. No basting required - meaning you can focus on other party/dinner preparations.
2. You can overcook it and the meat will still be moist.
3. The turkey will have a pleasant flavor and scent.

What follows became a classic entree for the annual party.  Recipe follows:

No Baste Turkey Brest
Preparation time: 30 minutes plus roasting time.


Ingredients:

• raw (unrefined) sugar (most groceries)
• Cherry Heering liquor (Binney's in Chicago)
• Package of Walnuts or Hazelnuts  (Trader Joes sells raw nuts at a very good price)
• Butter (Organic preferred)
• Turkey Breast (Organic preferred)

1. Place turkey breast in fridge in a pan on a rack to thaw 2 days before cooking.  The day you cook, place on counter top in the same pan and insert a thermometer in the thickest part of the bird.  Do not cook until temp reaches at least 50 degrees (70 degrees is preferred, but no higher).
2. Preheat oven to 450 degrees.
3. In a good size bowl mix:
1. 1/2 to 1 cup of unrefined sugar
2. 3-6 oz of ground walnuts (or hazelnuts)
3. 1 stick of butter (very soft or melted)
4. Add Cherry Heering  until the mix forms a thick paste.
5. Drain fluid from pan and replace bird on the rack.
6. Spoon mix on the outside of the bird until you have completely covered it.  Patch as necessary.  A large amount will fall into the rack, that is OK.
7. Place bird in oven (allow 20 minutes per pound if less than 6 lb, 15 per lb if over).
8. After 10 minutes (to give time for the sugar to crystallize), reduce heat to 350.
9. Check periodically for the last ½ hour.  Replace thermometer in the bird several places to ensure that the coldest internal temp is 185 before removing the bird.
10. Let cool slightly and carve with a sharp carving knife.

You will find that you have a bird that is moist, tender and flavorful.  Goes very well with stuffing and cranberry sauce.

Next time: Cranberry sauce.

Good Fast Meals (ported from old site)

This is first in what I hope may come to be an almost daily posting.  Topics will vary, but will generally be in the following areas:

• Information Technology: Storage, Virtualization, Enterprise Networking, VOIP, Business Continuity and Regulatory Compliance.
• Chicago Music and Dance scene: Groups, Performers, Places to Dance, Places to Learn
• Bachelor Cooking: Some cooking basics, good easy to make dishes, some different cooking styles and desserts guaranteed to please (some easy, some not).
• Government: What I see our government doing (right and wrong).

Todays topic:  Good fast meals
Have been experimenting the last few weeks with a variety of quick-fix frozen meals for two.  Discussed today:

1. Wanchai Ferry
2. Contessa

I am someone who thinks that most restaurants and prepared food makers use way too much pepper (and salt) in their dishes.  Being a suspicious and paranoid individual, this makes me think that they do so to hide their sins.  Throw enough peppers on something, and it doesn't matter what else is in the food because you can't taste it.  I was surprised to discover that both brands mentioned above don't do that.  Both are easy to make, usually requiring only a single frying/sauce pan with cover and a little oil.  Portions are appropriate, not the usual American tradeoff of quantity for quality.  Filling but not too much.  Quality is excellent for both, with excellently crisp veggies and tasty noodles or rice.  Each component retains its unique flavor which adds to the quality of the dishes.  Both are also a dollar or two cheaper than some of their competitors.  Neither takes more than 30 minutes (usually 15 or less) to make.

Cooking hint of the day:  Melding verses distinct flavors
Creating Melded Flavors
Sometimes you want to meld (mix) flavors.  This is usually done with spices, garlic, onions, celery, mushrooms, scallions, wine, etc.  To accomplish this, heat several tablespoons of oil in a pan (I only use olive oil).  add the various items to meld (usually a good idea to chop these up pretty finely), and then heat while stirring for several minutes until they are just cooked through.  Either add the main ingredients to this mix (e.g. a soup), or add to your base dish (e.g. pot roast).

Creating Distinct Flavors
When you want distinct flavors, either cook the items separately, or add them last to the dish.  This is done at many restaurants where a chicken breast may be cooked when ordered, but be covered with a sauce that was prepared earlier in the day.  Another good example of this is barbecue sauce.  One more example: Fondue

Some cooking topics discussed in future blogs:

• Dessert recipes both fast and complex
• Roasting: Beef and birds
• Soup recipes

Initial Post

I have moved here from the leapards witout spots blogsite due to comments regarding the unique spelling of  the original site link.  Topics will be the same - IT, cooking, dance and politics with the occasional commentary on something or other.  Hopefully this will be easier to find.  Hopefully, my musings will provide you with some amusement and possibly, may even be a bit educational.   So feel free to read, comment and ignore as you see fit.

Regards,

John