So I did it! For a while I’ve been eying the newly svelte Jennifer Hudson pitching for Weight Watchers. I resisted.I hate counting calories and points just seemed so complicated. I mean I love food and I love to cook. Therefore I hate diets.A few years ago I tried a home delivery service and the food was awful. I didn’t want to go on some other well-known programs because I hate processed foods. Weight Watchers seemed to be the only solution, where I could cook and have fun developing recipes. Most of you know I’m pretty much an open book and will share my joys and sorrows . Not being ashamed of the fact of what I was doing, I was surprised when many of my friends contacted be both publicly and off-line that they have had tremendous success with Weight Watchers. One food blogger friend revealed to me she lost 100 lbs in a year. All the success stories I heard motivated me more , as this seemed actually doable, and without depriving myself of anything.
So naturally I’m cutting back on fat, not entirely, as I believe fat carries flavor, but healthy fats and in moderation.I’m playing around with adding bulk and volume to my foods off the Power Foods list ( foods low in points that give you more fuel throughout the day). When I’m hungry mid day I reach for a banana, which surprisingly has zero points to satisfy both that sweet and creamy texture urge. So far so good, and on week 3 , I have lost over 5 lbs. The second week was challenging as we had several social functions with great food and alcohol, but I was able to indulge in moderation. Thank goodness for my Iphone app, where I plug-in foods and receive their values. Who knew a Screwdriver is the cocktail with the lowest points?
Sometimes I post some recipes to the community pages. The Farro with Turkey Kale and Sun dried Tomatoes was a very successful one that both Certain Someone and I enjoyed. I actually tea smoked my own turkey breast to use for the week and throw it into several recipes. The smoking adding a depth of flavor. For this recipe you can use regular roasted , cooked turkey breast.
Well a New Year, 2012 , is upon us! Life has been good,but at times trying this past year. All in all 2011 forced change for the good. I can say I’m a sweeter peaceful place than I was previous years. The money may be slightly less, but the happiness is there, and I no longer feel my creativity is being stifled.I’m with people that value my work, talent and contributions. I’m blossoming. It’s the best feeling to have clients call you and want to pay for your food ans services. As things like universal laws take hold , naturally there is always some wrench thrown at you to see if you will halt in progress and determination. As I type this I’m waiting for the glass repair people to come for the second time in two weeks to replace a busted window on my new car ( which I purchased for the new job and catering gigs). The pathetic hoodlums can try all they want.I will continue dust myself off and pick myself up. In the meantime their misdeeds allow me to share with you a recipe that’s full of happiness and sunshine, while I wait for the repair guys. See… making sunshine out of darkness.
The other day at work I came across a doughnut pan by accident.It was fate. I had seen them but never put it on my list. Now that we will moving soon to a bigger place with tons of pantry space, I justified the purchase and got it. Certain Someone is moving us to the North Side. The next few months will be busy. Anyway I played around cake doughnuts recipes, but really wanted a yeast recipe that could be baked. I was led here and decided to use this , but baked. In hind site I see this idea of baked pineapple upside down doughnut would probably be amazing in a cake doughnut version. But for now ,we are going with the yeast version. I love this concoction because it’s not really overly sweet. The pineapple is finished with a torch for optimal caramelizing. With the yeast doughnut, the pineapple sits more atop the fully doughnut, whereas with the cake version, I believe the pineapple would have sank in more and imbedded itself.
2¾ cups all purpose flour ( may need to add a tad more if dough is really sticky).Should not exceed 3 cups.
Instructions
Warm milk in a sauce pan . Add the shortening and warm until melted.Set aside and let cool.
In a stand mixer, add warm water and sprinkle yeast over it. Let stand for several minutes until yeast is dissolved.
When milk shortening mixture is cool enough add to stand mixer, along with salt, eggs, sugar, nutmeg, and half the amount of flour initially.
Mix completely with a paddle attachment until all is incorporated. Scrape sides down to aid in mixing. Mix for a few minutes.
Add the rest of flour to wet mixture and continue to beat with paddle.
Change attachment to the dough hook and mix until all comes together and pulls away from side of bowl. Knead for a few minutes until smooth.
Finish kneading by hand .
Place dough in a lightly oiled bowl. Cover with plastic wrap and let rise until doubled.
Preheat oven to 475.
Prep your doughnut pan with a generous drizzle of melted butter to coat bottom of each well .
Sprinkle some brown sugar on top of the melted butter. The brown sugar should get absorbed by the butter.
Place a pineapple ring on top of butter and sugar.
Roll out pieces of dough to about a ½ inch thickness.
Take a drinking glass and cut out a circle.
Take a shot glass and cut out the center.
Reincorporate scraps bake into dough and continue.
Cut out 6 doughnuts in total for first round of baking and placed atop the pineapple, butter and brown sugar.
Refrigerate unused dough until the next round to slow the rising.
Cover the doughnuts for about 20 minuted and let rise again.
Place in oven and lower heat to 450.
Cook for 8-10 minutes until golden and risen in size. Dough should spring back when touched.
Carefully turn over onto a sheet pan .
Take a blow torch and caramelize the pineapple tops. The sugar syrup will reabsorb back into the doughnut.
Repeat process with rest of dough. No need to clean up the baking pan , just continue to add the butter, brown sugar , pineapple and repeat.
Notes
Dough recipe adapted from Alton Brown.
Makes slightly over dozen. There may be some leftover dough.
Special Equipment needed.
1) doughnut pan
2) drinking and shot glasses
3) blow torch.
I remember a few years ago I entered a Twitter discussion with Divina Cucina on various ethnic culinary New Years traditions. Its interesting the similarities and differences that can be found between a African American soul food and Italian fare. I grew up eating the mandatory southern influenced black eye peas and greens to bring in wealth for the new year. The Italians celebrate with a gelatinous fatty salami that is slow cooked and lentils, which represent coins.
So boy was I happy when a representative from Creminelli asked me if I was interested in sampling some of their products. A little back story here, earlier in the year I had the fortune to actually meet the owner Cristiano Creminelli at a intimate tasting of his products in a local wine bar. It was very personal and the table got to hear his story of how his family , produced cured meats since the 1600’s in Italy. Cristiano ended up in Utah to spread the wealth of his family’s knowledge and artistry to the American consumer. I felt bad I didn’t write up a post that evening. I was late , my pictures were bad, and the daily grind just overwhelmed me. Now I have a chance to do the brand justice ! I received some wild boar Mortadella and the Cotechiono in the mail to try.
So for the New Year I want to share a recipe and give you a chance to sample the amazing artisan products from Creminelli for the US market. Now normally Cotechino is slow cooked for hours, but the Creminelli brand only requires 20 minutes of poaching in its plastic pouch.
Cotechino and Lentils from Creminelli for the New Year
An Italian New Year's dish of a boiled salami and lentils
Author: Coco Cooks
Recipe type: Entree
Serves: 4
Ingredients
1 8 oz bag of lentils
1 small onion diced
1 tablespoon duck or chicken fat
2-3 cloves garlic minced
Bay Leaf
2 cups or water or stock
salt and pepper to taste
1 Creminelli Cotechino
Instructions
Cook the Cotechino according to the instructions. It should be boiled for 30 minutes in its plastic pouch and set aside until ready to plate.
In a skillet heat the duck fat.
Add the diced onion, garlic, bay leaf . Saute until softened.
Add the dry lentils and stir to coat with the fat and minced onion, garlic.
Add the liquid and bring to a simmer. Cover.
Cook until tender about 30 minutes. Add more liquid if necessary.
Remove the Cotechino from it's plastic pouch and remove the casing.
Slice and place on the platter of lentils.
Serve warm with mustard.
Notes
I did not pre soak my lentils as there is no need to. Many recipes call for the lentils to be soaked for 24 hours. Lentils really don't require soaking and cook very fast.
I will be giving away a Gourmet Artisan Salami Mix from Creminelli. Just leave a comment sharing your culinary New Years traditions and spread the word and follow me via twitter as well. If you already follow me that’s great too! Just Tweet ” I just entered to win a Salami Mix from @glamah & @creminelli ” and post the link for a chance at a second entry and leave a separate comment below. Each comment counts as one separate entry( the New Years tradition and the tweet).
This giveaway is only open to US residents.
The winner will be chosen randomly .
The salami mix will be shipped by Creminelli and will consist of Barolo, Tartufo and Wild Boar salami (1.5 lbs) a $45 value. One basket per giveaway.
No shipping to PO Boxes or overseas due to the sensitive nature of the products.
To all my readers Certain Someone and I would like to wish you a blessed New Year full of light and peace. Thank you for reading Coco Cooks throughout the years.
First let me preface this post with the statement that if you don’t like beets normally, you will love Borscht.
One thing that can said about me from birth, is that I have always sought out the new, different and loved to learn from others cultures. I could be never be one to fit into a specific box . I have my mother to thank ,for nurturing this curious spirit of mine. For some reason these days, I’m all into Russian food. If I cant travel, I visit through my kitchen. I even added to the final missing link to my Culinaria series, which was the Russian edition. A coworker saw me reading the Russian edition and asked
“Why Russia?”
…and I replied “Why Not?”
to which he thought for a moment and said “Touche”
Admittedly , listening to my Russian co workers has piqued my curiosity. Russian being used in the broadest terms,as each region has its own unique identity. The Polish co workers then pipe in with their versions of the same dish and we get into a whole discussion on recipes and traditions. This is what we do when bored, and I love it!
So lets talk about Borscht. The Ukrainians consider themselves the inventors of Borscht. This “land on the edge” with its main capital of Kiev. All the trade routes crossed this region and The Ukrainians have been under various rulers for centuries, until it was absorbed by the former Soviet Union. In 1991 the finally achieved their independence. The Ukraine can owe its rich culinary tradition to its lands that are known for its mushrooms, berries, grains, vegetables and other fruits. Even wines. Maybe their rich and varied diet contributes to beauty of the Ukrainian people who seem to produce some of the worlds top models. Food for thought…
Now there are many variations for this beet flavored stew/soup Borscht. From totally vegetarian to more hearty like stew, like I made. Originally Borscht was just a soup made from wild plants and oats. Beets evolved into the soup late on. The beauty of Borscht is that it can change seasonally with whats on hand. In conversations with my friends I find they like to add beef short ribs to flavor the base and to add heartiness to the soup. Potatoes, cabbage, carrots, tomatoes, mushrooms and even beet leaves or sorrel can be added. That’s the beauty of the soup. In Poland at Christmas barszcz , a thinner vegetarian Borscht is made and served with dumplings called uszka. Borscht really celebrates natures bounty can really decrease waste. In fact it evolved as a way families saved vegetable scraps and trimmings, and stored outside during the frozen winter, to make into soups later on. So think of all those veggies in your fridge that need to be put to use and make a borscht. Your family will thank you for it. Don’t forget to top it with the Sour Cream , that’s the best part many people believe.
I have techniques I use in soup making that may vary from traditional Borscht recipes. I will give you a clear recipe but I wanted to explain my process and traditional processes. Whatever you do do , remember the beets are sauteed separate and should not be added until the final stage of cooking, We don’t want the beets to lose color and darken. We want to retain the bright red color. For my version I used beef shank because it was cheaper than short ribs, although not as much meat. It requires hours of cooking to make tender. I peeled chopped and diced my potatoes , carrots, golden beets, onions, and garlic and roated them first with my beef shanks to brown in dutch oven. Then I placed it stove top and added my liquids. I find roasting of veggies and meats coaxed the flavor out more rather than browning on the stove top. The ingredients can vary and be based on what you have. For meat you can use pork, beef , chicken or lamb. Don’t worry about being exact. Cooking should be fun and improvisational, not rigid. Also note that borscht always tastes better the next day. But if you cant wait until then wait for at least 40 minutes for flavors to merge before serving.
1-2 lbs beef short ribs, shank , etc. You can use whatever meat you desire form pork, chicken or lamb.
1 large onion
4 carrots peeled and chopped fine.
3-4 medium potatoes peeled and chopped.
1-2 golden beets optional* ( had on hand)
3-4 cloves garlic minced
a touch of vegetable or olive oil
⅛ tsp Celery seed
salt and black pepper to taste
1 small head of white cabbage shredded
3 qts or more of beef stock ( can use bouillon and water)
3-4 large red beets peeled julienned into strips
½ cup chopped fatty bacon, guanciale or other fatty pork
1 can tomato paste
Bay Leaf
2 tablespoons of red wine vinegar
1-2 tbsp sugar
Sour cream to garnish
Fresh Dill & Parsley to garnish
Instructions
Preheat oven to 425.
In a large Dutch Oven add the beef shanks, ribs, etc and the peeled and chopped potatoes, carrots, golden beets,onions, and garlic.
Toss with a little oil , season with salt and pepper and roast for about 45 minutes to 1 hour until softened and browned.
In a separate skillet , render fat a bit from the bacon or fatty pork product and the peeled and julliened red beets. Saute for a few minutes.
Add the tomato paste to the beets. Continue to saute.
Add the vinegar to the beets and mix well. Remove from heat and set aside.
Remove the Ducth Oven form the oven and place on stove top.
Add the 3 qts of stock or water and bouliion.
Bring to a simmer on a low heat and adjust seasonings to taste. Now's the time to add more salt etc.
Add cabbage, celery seed, bay leaf.
Cover and simmer for 2-3 hours until beef is tender. At this point you may add more liquid if needed.
For the last 10 -15 minutes of cooking add the red beets, tomato mixture to the soup base. Add sugar.Simmer uncovered .
Adjust seasonings( maybe add more vinegar ,salt or pepper).
Remove from heat after 15 minutes.
Let sit for at least 45 minuted before serving.
Garnish with fresh sour cream , dill and parsley.
Notes
Do not overcook the beets in the soup. Only add at the last stage and cook no longer than 15 minutes in the soup.
You can adapt this recipe to incorporate may types of seasonal produce or using what ever meat you like on hand. You can also make it completely vegan by omitting the animal products and meat.
I love eggs. When I’m by myself, I often to turn to easy quick egg based dish. A fried egg added onto of rice or pasta just transforms it to something magical and beyond tasty. A simple poached egg is the epitome of elegance. Chopped boiled eggs add ummph to a salad. I can go on and on. So naturally when Land Of Lakes asked me try their eggs, the issue was deciding on what type of dish to narrow it down to. I chose something I’ve made recently while catering a Spanish themed party this past summer. The baked Spanish Tortilla, cut into little bites, were a hit served cold.
I admit the thought of a cold egg and potato dish didn’t win me over, but tasting believing. In fact the dish actually tastes better cold than right out of the skillet or oven. In Spain they make sandwiches with the leftovers. The flavors just merge after sitting a while and you have a tasty and satisfying dish. Waxy yellow potatoes are normally peeled and sliced and “boiled “ in two cups of olive oil with onions until soft. Be sure to get a waxy potato as opposed to a Russet, which will fall apart when cooking. Don’t be alarmed at the amount of olive oil as it will be drained off, and you can use the flavor infused oil for other dishes later. In Spain you traditionally cook the tortilla in a skillet, flip it onto a plate, put it back in and finish the other side in the oven or range. I prefer the easy method to just baking the eggs in the oven. You get a perfect tortilla that won’t fall apart or break when flipping.
Baked Spanish Tortilla with Land of Lakes Eggs can be made the night before a brunch and refrigerated. I used small baby red potatoes with the skins. If you do this, it is important to refrigerate as potato skins left at room temp for several hours breed botulism. This is important to consider with any potato dish with skins. But since Tortilla is a dish best served cold or at room temp, you will be in good shape. I also added red peppers and sun dried tomatoes for color. While not authentic, try adding cheese or crumbled cooked chorizio to your Tortilla .Anything goes. Serve with warm crusty bread.
For more information on Land O Lakes Eggs please visit:
This international favorite is easy to make and will wow your brunch crowd with its simplicity and flavor.
Recipe type: Entree
Serves: 8
Ingredients
2 cups olive pomace oil or olive oil
2 cups sliced potatoes
1 large onion, sliced
2 teaspoons chopped fresh thyme leaves
Salt and pepper to taste
1 red bell pepper, chopped
2 tablespoons chopped dry-pack sun-dried tomatoes
1 dozen Land O’ Lakes® organic all-natural eggs
Instructions
In 12-inch nonstick skillet, heat oil over medium-high heat.
Cook potatoes and onions in oil about 5 minutes, turning potatoes constantly for even cooking, until oil begins to simmer; add thyme, salt and pepper.
Simmer about 10 minutes longer, turning potatoes constantly, until potatoes are soft and tender. (If potatoes begin to fry and turn brown during cooking, reduce heat.)
Remove from heat; drain (do not wash skillet).
Place potato mixture in medium bowl; cool slightly.
Meanwhile, in same skillet, cook and stir bell pepper and sun-dried tomatoes over medium heat 1 minute; add to potato mixture.
Break up potatoes a little with fork.
Heat oven to 350°F.
Line bottom of 13x9-inch (3-quart) glass baking dish with cooking parchment paper; grease side of dish with oil.
In large bowl, lightly beat eggs with fork or wire whisk until well mixed.
Add potato mixture to eggs; stir until blended.
Carefully pour into baking dish.
Bake about 30 minutes or until eggs are completely set and top is slightly puffed and golden; cool 15 minutes.
Cover tightly and refrigerate at least 4 hours or until chilled.
To serve, run thin knife around edge of tortilla to loosen. Place rectangular serving platter upside down on baking dish (be sure platter is at least as large as baking dish); carefully turn platter and baking dish over.
Remove baking dish; peel off cooking parchment paper.
Serve chilled.
Notes
This dish can be made and refrigerated the night before a brunch.
For a milder flavor, you can substitute 1 or 2 sliced large shallots for the onion.
While not authentic, you can add cheese or crumbled, cooked chorizio to your tortilla. Serve with warm, crusty bread. Anything goes
