Category: Certain Someone

Something New…The Turnip

It’s My 100th Post!But not a terribly exciting one.

After all that sugary goodness this week,my Certain Someone actually requested fish and some nice veggies for dinner. I still had a bit form the vegetable box. I wanted to use some large turnips but wasn’t sure sure how to incorporate with fish. I also had zucchini and a assortment of different types of tomatoes.My sudden inspiration was to mash my turnips with some butter and throw in some crumbled Feta to go with the Mediterranean style zucchini and tomatoes.I roasted my Tilapia with a brush of olive oil and smoked Paprika. Sauteed my zucchini with tomatoes,Shitakes, sun dried tomatoes and garlic and served both on a bed of Turnip Puree. Verdict: Certain Someone licked his pasta bowl clean and ate every bite. I liked my turnip puree but I felt the flavor was very strong. Maybe the Feta addition would have been more suitable with red meat.He thought it was fine.The turnips made a beautiful puree that needed no additional liquids.Turnips are a pretty underused vegetable. All in all a pretty good experiment and I will not fear the Turnip any longer.I was surprised at how filling this dish was.

Turnip Puree with Feta
1 large turnip peeled and cut into quarters
salt
3 tablespoons of butter
2 tablespoons of Feta

Boil turnips until soft. Drain water. Add butter. Add salt,pepper, and Feta. Take Immersion Blender and puree. Serve alongside roasted meat of fish.

Growing Up In D.C…Remember the Rum Bun?

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Did you know this is my 99th post and I only begun last summer! How time flies.Speaking of which I had a wave of nostalgia sweep over me.I realized I hadn’t had a Rum Bun in a long time.Growing up in the Washington D. C area during the 70’s AND 80’s Rum Buns were a distinct part of the bread basket before dinner in the great seafood houses such as Hogates, O’Donnells, Bish Thompsons,Flagship,and Anchor Inn( most long since shuttered).As a child I couldn’t wait to did into those warm sweet rolls before my order of Lobster came. Whats a child doing ordering Lobster you ask?Well legend has it that I was the lobster baby. Before I could even read I had to have my lobster!No Kiddie menu for me. My mother encouraged it and my father resentfully paid the bill.Once he tried to trick me and say there was no lobster on the menu. I grabbed his menu and said ‘let me see’. My big eyes went over the menu and found it. He couldn’t get away with it. Eventually I grew out of my lobster addiction. Certain Someone was appalled when he heard this story and thinks I’m spoiled rotten. Maybe I am.
So back to the Rum Buns…Now that we have Internet I did a search. I found the Hogates recipe from the former chef on a few sites. They looked consistent. I mistakenly believed I had a well stocked baking pantry, but I didn’t . So I made some changes as the amounts of some of the ingredients were large. I ran out of All Purpose flour so I added Amaranth flour and wheat in addition to the 1lb of what I had. I didn’t have 4 oz fresh yeast and prayed my 2 oz of SAF instant yeast worked ,as lesser amounts are required with this type. And the recipe called for obscene amounts of Rum Extract. One bottle is 1 oz. The dough alone required 2z. So had to add real dark rum. I purchased more Rum extract later on for the glaze and icing. Yes glaze and icing combined!These babies will be going to work as they are to lethal to leave laying around.

In other news the lovely folks at Cakespy sent me these cute badges for giving a lead. If you haven’t checked out this site do. They are loads of fun and seem to have spies everywhere giving us great reviews, interviews, etc.

Also Ben has awarded me the Blog of Distinction Award. Thanks darling. I guess I have to pass that on.
Hogates Rum Buns
Ingredients:
Dough
2 pounds all-purpose flour
1 ounce all-purpose flour
6 ounces granulated sugar
5 ounces raisins
4 ounces vegetable shortening
4 ounces butter (unsalted, room temperature)
2 tablespoons grated nutmeg
1 teaspoon ground bakers cinnamon
1 ounce table salt
1 cup water warm
4 ounces fresh yeast
1 cup pasteurized or fresh eggs
2 ounces rum extract
1 cup whole milk
Cinnamon-Sugar Mix
2 tablespoons cinnamon
1 cup sugar
Glaze
1 cup water
1/2 cup rum extract
6 ounces granulated sugar
Icing
2 ounces rum extract
2 ounces light corn syrup
1 ounce unsalted butter (melted)
12 ounces confectioners sugar
Directions:
In a mixing bowl fitted with a dough hook, combine all dough ingredients. Mix for 20 minutes until dough is smooth, place on floured tray and let sit at room temperature for 10 minutes. Then refrigerate overnight. Preheat oven to 400 degrees. Flour work surface and roll dough out 4 inches by 20 inches. Brush with melted butter (not in above ingredients) and sprinkle with cinnamon sugar mix as needed. Roll dough strips tightly together. With knife, cut into sections three fingers wide and place in greased (not in above ingredients) muffin pan. Place a towel over the buns and proof them (let them rise until double in size.takes between 30 and 60 minutes, depending on the temperature of the room). Then bake in oven for 25 to 30 minutes or until done. Turn pans occasionally for even baking. Remove from oven and brush with glaze (Heat glaze ingredients until sugar is dissolved)immediately. Cool for at least 10 minutes, then coat with icing( just mix all ingredients together adding the liquids a bit at a time) before serving.

Seasonal Lasagna…Golden Beet Chicken Lasagna

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My Vegetable Box finally arrived after postponing my order. It was chock full of Golden beets, Red Swiss Chard,regular Swiss Chard,assorted lettuces, garlic, zucchini, spinach, green beans,parsnips, and I’m sure I few other things I am forgetting.Because of the organic nature I have to consume them quickly. I made the mistake of leaving some out on the counter last time and they turned quickly. No pesticides require refrigeration. Anyway I never get to use the beets in time before the greens turn. I wanted yo use them in a recipe. I remember the current Top Chef contestant made a lasagna with rutabagas, So why not Golden Beets? Normally my lasagne’s uses red sauce and no Bechamel. I decided to try to make Bechamel and use it with ground chicken., fresh sage, sliced portabellos, garlic,sliced golden beets,beet greens which had been Chiffonade, Farmers Cheese( a low fat alternative to cream cheese, and in place of Ricotta),Gouda, Mozzarella, etc. Certain Someone was impatient to eat and was pleasantly surprised by it. Of Course he had seconds.

Golden Beet Chicken Lasagna

1 package of Lasagna Noodles

1 lb Farmers Cheese

3 Golden Beets with their Greens

2 eggs

4 Cups of Bechamel

3 cups grated Gouda

1 cup low moisture mozzarella

Parmesan / Regianno or both

Fresh Sage

1 pound ground Chicken

1 cup fresh Portabello Mushrooms sliced

Garlic to taste

salt

pepper

nutmeg

olive oil

Boil Lasagna noodles and set aside. I drain mine and soak in water to keep moist and workable.Prepare Bechamel. Wash beets , peel, cut off tops, and slice thinly.Now the choice is yours to precook the beets a bit. I didn’t , but they cooked up fine as long as they are cut thinly.Take the greens, and roll. Slice them in a Chiffonade. In a bowl mix the Farmers cheese, 1/2 cup of mozzarella, greens, eggs, nutmeg, salt, and pepper. Set aside . Brown ground chicken, sage, garlic, and mushrooms. Oil bottom of Lasagna pan. Place first layer of Lasagna . Take half of Farmers Cheese/greens mixture and smooth over. Sprinkle half of chicken/mushroom mixture.Add half of the thinly sliced golden beets. Sprinkle some Gouda and Mozzarella. Pour some bechamel. Repeat with 2nd layer of lasagna ,Farmer’s cheese chicken,golden beets, etc. Save some grated cheese and Bechamel for the top. Cover with 3rd layer of lasagna. Pour remaining Bechamel liberally. Add some grated cheese and Parmesan. Cover with Foil . Bake in a Bain Marie at 375 degrees for at least 45 minutes.Take off foil and brown for a additional 15 minutes.

 

Oh Canada!

At last I’m home! I have the whole house to myself this weekend. I love my solitude. Both Certain Someone and I are only children and share this trait. By the way he was tickled pink with all of the comments about his culinary efforts in the previous post. He may actually become a monthly guest blogger.

Anyway I love Toronto! And I know I will love the the west coast and east coast of Canada as I start to visit more during the year. Not only did I work well with my colleague, who I think was separated at birth ( we are alike in many ways), but I got to meet the Man! Peter M. aka ‘The Boner King’. A good Catholic educated girl is taught never to look down below and I had a peripheral view of a T shirt that I just quickly assumed was a Burger King T shirt.I though how very Anti Foodie. But we all clicked immediately and it finally dawned on me what his shirt said!. It was all in good fun. Peter brought his camera and I had my Blackberry camera. Unfortunately mine turned out like crap and I looked like a drunk hunchback leaning into the Boner King. We all had amazing conversation and spoke about food, blogging, food, travel. food, race/culture, food , politics, food,money, food,and more food! I could have stayed hours more with my colleague but work called. Until next time.

As for food in Toronto, from what little I saw it didn’t disappoint. I love the diversity and strong Asian influence. My first meal was a Indonesian Bami Noodle dish with the most amazing fresh pepper sauce. It was at a fast food joint called called Rich Field Market. Amazing. My boss wanted to buy a jug of the sauce and vowed to recreate it. Then as chose to dine in the hotel at a pretty good Japanese Restaurant on the roof called Sagano. I started with a lychee and cherry based cocktail called a Tomokyoto and then went to a great Lychee Sake Martini.I love Lychee!
Then I was torn as to what to order. I settled on a Soft shell crab Maki roll. And then a appetizer portion of Chicken Yakitori. That totally used up my $50 per Diem but it was so worth it. I slept well after that.Upon departure I grabbed some Canadian specialties such as Ice wine( sample size packs) and of course 100 percent Maple Syrup and granules to play with in my baking endeavors. I will be back for sure.

Certain Someone…Not A Guest Blogger

….Although he should be.Certain Someone was just to shy to blog today.To many times I think mates point out the negative more so than the positive. Its not that we don’t appreciate our mates. But when they get under our skin we tell we world .For the most part Certain Someone and I have a stable relationship. In May we celebrate our 2 year anniversary. While I don’t see a engagement ring eminently, he’s content enough for me to be his partner( Euro Style) until we reach the old age home.Needless to say that doesn’t sit well with a lot of ‘in -laws’ types.He knows my views and goals . My parents were divorced and at my age I haven’t rushed into marriage, so why now.So what does this have to about food. Everything! One of my biggest joys is cooking,and cooking for him when he’s home and our schedules permit. A lot of modern types don’t understand and think I pamper him a bit to much. But its a mutual pampering society because he does more for me than I will reveal in this blog. Lets just say he’s a patient , generous partner who has given me a enviable life.When the chips are down he’s there.Plus he supports my efforts in all I do. But does he cook you ask? Rarely, but when he does it pretty damn good with his limited repertoire.

The above picture was what he whipped Sunday. We were both totally zonked out. It was one of those weekends we lived in Pajamas.I didn’t even want to go to the store as we were both travelling in the week ( Canada for me, Sweden for him).Anyway he took these leftover ingredients and made us Pasta a la Certain Someone. I didn’t have to lift a finger.Thick Spaghetti,Heavy Cream, Tomato Paste, A few strips of bacon, Onion,secret spices and herbs( curry , chili pepper namely), a lone pork chop, sun dried tomatoes, and spinach!

All cooked down to hearty , tasty meal. He channeled his poor student days and came up with a pasta dish better than what we get in a lot of restaurants. So I going to to try to praise more and appraciate the small gestures as well as the grand.