Wednesday, July 17, 2013

Zucchini fries

This is the story of how a healthy recipe for baked zucchini fries met the reality of summer in my kitchen. When the temperature hovers between 75 and 80 degrees inside, I very rarely turn on the oven. So, these zucchini fries ended up frying up golden and crisp in an oil-coated pan, and I am not sorry.

Mini zucchinis from Thursday's farmer's market.

 Egg. Flour seasoned with salt, pepper, paprika, and garlic powder. Panko.

Don't forget the sriracha-spiked sour cream.

Zucchini Fries
Inspired by this recipe from Kim's Healthy Eats

3 small zucchini, cut in half lengthwise, then each half cut lengthwise into three pieces
1/2 cup flour
1/2 tsp salt
1/4 tsp pepper
1/8 tsp sweet paprika
1/8 tsp garlic powder (may want to up, as I didn't really taste it)
1 cup panko bread crumbs

Dipping sauce:
1/2 cup sour cream
2 tsp sriracha (or to taste)

Sprinkle the zucchini strips with salt and pepper. Dip each piece individually in the egg mixture, coat in flour mixture, return to egg mixture to coat, then coat in panko. Set each aside on a large plate. Heat 1/4 cup of oil in a skillet over medium heat. When a pinch of panko thrown into the oil sizzles immediately, add half of the fries and cook, turning as needed to brown evenly. Remove onto a paper-towel-lined plate. If necessary, add another tablespoon or two of oil to the pan and let it heat before frying the second batch of zucchini. While the fries cool slightly, mix the sour cream and sriracha in a small bowl. Dip and eat.

Saturday, July 13, 2013

Currant events (red currants, scones, and jam)

Friday was one of those happy days where I got off early from work and came home with a tupperware container full of red currants from the bush of my generous coworker. The first few were eaten plain, then on crackers spread with goat cheese.


Today, when morning came, the air was cool enough outside that I decided to turn on the oven and bake one of the three cups of currants I received into scones. These cream scones (minus the dried fruit) from Smitten Kitchen formed the base, and I folded in the scant cup of washed and destemmed currants halfway through the final mix. My husband and I (emphasis on "I") have put away all but one through the course of the day, and I've decided to be selfless and offer him a chance at it.




When I was washing and picking the currants while the oven preheated, I decided to set aside the first two cups I picked either for currant syrup or currant jam, both out of Tart and Sweet. Jam won the household vote.


One minute the berries looked like this, and within another minute of being on the stove, they were swimming in their own ruby-colored juice. The full 25 minutes of boiling steadily darkened the ruby color, and here below is the gorgeous end result:

(As you can see, two cups of currants don't make much jam.)

Saturday, July 6, 2013

Freedom Food!

Is anything more American than apple pie?  Well, I happen to think that there are a few foods that are equal to apple pie and deserve their own phrases.  However, "American has a burger" doesn't really have the same ring, so we'll have to settle for honoring the burger in other manners.  For my part, I tried my hand at stuffed burgers for the first time this 4th of July - bringing the great Minnesota tradition of the juicy lucy to the southwest.   On the side, I served a creamy bacon potato salad, inspired by Sunny Anderson's Creamy Potato & Prosciutto Salad, from the latest issue of FoodNetwork magazine.  Last, but certainly not least, I made Pancakes for Breakfast - the best pancake recipe ever, given to me by Caitlin, back in our college Saturday-morning-pancake-days.  These delicate yet filling cakes have the creaminess of a crepe with the sturdiness of a regular pancake.  Yes, they are practically perfect.  So, without further ado, here you go!  (In case you missed my previous posts, my food photos are being updated on Instagram @ Kileen's Kitchen.)

Burgers

1/2 package cream cheese
+
1/2 block of monterey jack diced
+
2-4 cloves of garlic, depending on size
+
1-2 jalapenos, diced                                } saute all 3 in leftover bacon drippings from salad
+
3-4 green onions diced
= delicious filling to be buried inside a 1/2 LB treasure chest of ground beef > grill or pan fry

Creamy Bacon Potato Salad

several pieces of bacon, fried (reserve drippings to saute green onions for dressing)
+
2 LBS baby potatoes, quartered and cooked to just fork tender (potatoes will continue to cook while draining) > pour in colander and let drain over sink
+
dressing
= refreshing alternative potato salad that will spice up your summer picnic table!

Dressing

1 cup mayo 
+
3-4 green onions, sauteed in bacon drippings
+
1 TSP sugar
+
1/2 TSP cayenne pepper
+
1/4 C stone ground mustard
+
2 TSP white wine vinegar
+
salt and pepper to taste


Pancakes for Breakfast

*Since this is really Caitlin's recipe, I will let her tell you the story about how these pancakes got their name.  However, there is one stipulation before you can read further - if you ever make these pancakes (which I have no doubt you will get up and do tomorrow morning), you must call them by their proper name, Pancakes for Breakfast :)

3 eggs
+             } beat together lightly, add flour mixture just until blended, then add butter
2 C milk
+
2 C flour
+
2 TSP baking powder
+
3 TBSP sugar
+
1 tsp salt
+
3 TBSP melted butter
= the perfect pancake - yes, I said it!



Thursday, July 4, 2013

Playing Catch Up, Part II

Next on the list is my own interpretation of a delicious salad that I had at a local lunch spot named [n]counter, that specializes in wholesome foods that taste great.  So far, the best lunch I have had in Tempe was a la [n]counter = a spinach, green apple, banana, yogurt smoothie + a chicken, cashew salad.

Crush or chop a few handfuls of cashews and a few cloves of garlic.  Dice 4-5 green onions, 2 seeded jalapenos, + 1 sweet bell pepper.  On low heat, saute all in olive oil with sea salt, pepper, + cayenne.  When they are about halfway done, add diced chicken.  Increase heat to cook chicken thoroughly, saute until chicken and cashews are slightly browned.  Serve cooled mixture over lettuce (I used this for lunches last week - putting individual servings of mixture in baggies inside tupperware with lettuce, ready to grab each morning).

The following meal of roasted tomato BLTs + peach dumplings with hard sauce was practically perfect.  The tomatoes roast at 300* for about 3 hours - so you have to plan ahead a bit.  They don't keep well, so it's best to do this the day of, and it can be done ahead of time in the morning.

4 small heirloom tomatoes - about 1/4 inch slices
+
drizzle of balsamic, sprinkle of sea salt and pepper
+
Pyrex pan lined with tin foil
= Roasted Tomatoes

1/2 C mayo
+
TBSP dried basil
= Spread

Cook the bacon and save drippings

1 C sliced cabbage
+                                                 } Combine and soak in water with 1/2 TSP of salt for 20 min, drain
1/4 purple onion - thinly sliced
+
1 TBSP bacon drippings
+
1 TSP red wine vinegar
+
salt and pepper
= Slaw

Layer slaw, bacon, and tomatoes on small ciabatta rolls with spread.  I served with chopped romaine + balsamic dressing and Cowboy Fries on the side :)  The BLT recipe was inspired by a recent Food Network magazine recipe, and I just made a few artistic interpretations.

On to the really important part - SK Peach Dumplings with Bourbon Hard Sauce (P. 235)!

Crust = SK All Butter, Really Flaky Pie Dough (this dough yields two crusts, but will be used as one for this recipe)


  • 2 1/2 C flour
  • 1 TBSP sugar
  • 1 TSP salt
  • 16 TBSP really cold butter
  • 1/2 cup ice water
In a large bowl, stir together dry ingredients.  Dice butter, scatter over and cut into mixture.  Add water and blend mixture into soft dough.  Let chill for at least 4 hours.  When ready to make dumplings, roll into a 12x18 inch rectangle and divide into six 6 inch squares.  Place on baking sheet and keep in fridge til ready to wrap peaches.

Filling 

  • 3 large peaches
  • 1/3 C brown sugar
  • pinch of salt
  • 1/4 TSP cinnamon
  • pinch of ground nutmeg
  • 1 TBSP butter, cut into 6 pieces, kept cold
  • 1 large egg, for glaze
Halve peaches, remove pits, scoop a little extra out for filling.  Mix brown sugar, salt, cinnamon, and nutmeg together.  Spoon sugar mixture into each peach, pack as much into depression as possible and press into mound.  Top each with a butter dot, place on a crust square, pull corners up and pinch together.  Brush with egg white.  Place in greased Pyrex 9x13 and chill in fridge for 30 minutes.  Place in preheated oven for 30-40 minutes until dumplings are puffed and golden.  

While baking, make hard sauce.

Hard Sauce

  • 4 TBSP butter, at room temp
  • 3/4 C powdered sugar
  • 1 TBSP bourbon or other flavoring, IE vanilla, almond extract
Beat all ingredients until smooth and dollop over warm dumplings when serving.  I don't have to tell you to enjoy them, because you won't be able to help it!









Monday, July 1, 2013

Playing Catch Up

As my lovely kitchen cohort mentioned in one of her previous posts, I am writing to you from a new kitchen in a new state.  Work has brought me to the sunshiny state of Arizona, and I am excited to find some new recipes and types of food to share with you.  One local delight that I am already able to recommend is cactus honey.  A bottle of the Sonoran variety is currently in my cupboard and has been incorporated into many lovely treats, including Smitten Kitchen's Almond Date Breakfast bars (p. 21 of her fabulous cookbook).

For all of you - dare I say it? - foodies (ugh) out there, two things: one, we need to come up with a better term for ourselves, the discriminatingly tasteful.  Two, though I did not make it myself, I had the opportunity to try cactus fries, Indian fry bread, and rattlesnake at one of Sedona's first restaurants - the Cowboy Club  It's a must see (and eat), if you ever make Sedona.

Now, down to the nitty gritty.  I am incorporating a link to my Instagram account, used solely for the purpose of conveying mouth-watering images to you as quickly as they come across my plate (and to mask the horrific light in my kitchen).  Kileen's Kitchen

First, up - jambalaya!  The great Paul Deen's Skillet Chicken & Sausage Jambalaya, to be exact.  This one-pan wonder can be dug out of a treasure chest called The Southern Cooking Bible (p. 171).  Along with SK, SCB is a staple of my cooking library.  I highly recommend adding it to your collection.

Second, Peach Cream Pie is a must-add to your summer baking queue.  I have discovered a heavenly secret about Arizona - it's always peach season!  For those of you back in the midwest, you may have to wait a month or so, but it will be worth it.  And, it will give you something to look forward to in the depths of the August haze.

Preheat oven to 400*.

1 Cup sugar
2 heaping TBSP flour
Dash salt
1 1/4 cups heavy cream
Blend the above well

Peel and halve 4 peaches and place in a pie shell (my pan is a bit large, so your peaches will be tighter and covered by the cream mixture).  Pour cream mixture over peaches.  Bake at 400* for 10 min; reduce oven temp to 350* and bake 35 min. longer; refrigerate overnight before serving.  

Tomorrow, I will finish the recipes off.  Have a great night!