Lemony Potato Soup Recipe

2 tbsp butter
1 tbsp olive oil
3 carrots, peeled and grated with the large holes of a box grater
1 onion, finely diced
1 box (48 oz) chicken broth
1 pound potatoes, peeled and large dice (I used large red skin)
1 lemon, juiced
1/2 c sour cream
1/4 c parsley, chopped
salt
pepper

1. Heat butter and oil in a large pot over medium heat.  Add the grated carrot and onion and saute for about 5 minutes.

2. Add chicken broth, potatoes, and a little salt and pepper.  Bring just to a simmer, and reduce heat to medium low.  Let simmer until potatoes are fully cooked, but not mushy.

3. Remove from heat and stir in lemon juice, sour cream and parsley.  Taste and add more salt and pepper if necessary.  Keep in mind the chicken broth may be salty before adding more salt.

Makes 6 Servings

Note: You can also use an immersion blender for just a few seconds to slightly puree and thicken the soup naturally.

This is a very simple sandwich, cooked on my grill pan.  I don’t have one of those fancy Panini Pans (YET!) but I do have a basic cast iron grill pan.  I simply place the sandwich on the hot pan and then place a glass pie dish on top to mash it down.  After a few minutes, turn, press… and voila!  Pressed sandwich.  Easy Peasy, and without a $150 pan!

Pressed Chicken Sandwich Recipe

4 slices good bread (I used onion rye)
1 tbsp prepared pesto
4 slices swiss (I used KerryGold)
6-10 slices Boars Head deli chicken or turkey
small handful arugula
olive oil

1. Heat grill pan over medium heat for several minutes until hot.  Spread pesto on one side of each piece of bread.  Assemble sandwich with a slice of cheese on both sides of the bread (on the pesto side), and the turkey and arugula between the cheese slices.  Brush outer pieces of bread with olive oil.

2. Carefully place the sandwich on the hot grill pan and press down with a pie pan or small casserole dish.  Let cook for 3-4 minutes.  Flip and repeat.

Makes 2 Servings

Since I had no recipe for Dulce de Leche, I scoured the internet.  99% of the recipes called to *gasp* boil a can of Condensed Milk for a few hours!  I don’t know about you, but the thought of boiling a can of condensed milk gives me nightmares of shrapnel and canned milk flying all over my kitchen in the likely event the can explodes. No thank you.

So I set out to find a recipe that uses milk and sugar, as they should be the main ingredients in Dulce de Leche.  I did find several, but the amount of sugar called for was outrageous.  Most recipes called for 1 liter of milk and 500 grams of sugar.  In lay terms… that’s a shitload of sugar.  So I used 2 liters of milk and 750 grams of sugar, and it turned out fabulous.  It is extremely sweet, but that’s the nature of the sweet beast.

One HUGE warning though… make sure your temperature is not too high while it cooks.  At one point, I walked away and the pot boiled over. Looking at the hardened blackened sugar, I thought I ruined my new stove.  Glass top stoves do not take well to burning sugar.  It took 45 minutes of scrubbing (and a tear or two while I cursed Dulce de Leche) to remove all the residue from my stove top.  Luckily, with my beloved Bar Keepers Friend, I managed to remove all of the burned sugar.  That stuff is the shizna.

Dulce de Leche (Confiture de lait) Recipe

1/2 gallon whole organic milk
26 1/2 oz sugar (by weight)
1/2 tsp sea salt
1 tsp vanilla paste or extract

1. Combine milk, sugar and salt in a large pot.  The pot needs to be big enough so it won’t boil over. I suggest you have at least 4 inches above the liquid.  Bring to a boil,stirring often and lower the temperature to simmer.

2. Let simmer, stirring frequently, for about 3 to 3 1/2 hours until golden brown and thick.  Mine took closer to 3 1/2 hours, but that might be because of my boil over incident.  Stir in the vanilla paste at the very end.

Note: If you are using a vanilla bean, scrape and add at the beginning.

Note 2: If you’re not sure if the Dulce de Leche is thick enough, spoon a little bit onto a small plate and let cool completetly to check the texture. It should be very thick and glossy.

Makes about 3 cups

Dulce de Leche Crepes

1 Recipe Crepes
1-2 tbsp dulce de leche, per crepe

1. Prepare crepes according to the link above.  Drizzle about 1-2 tbsp slightly warm dulce de leche in the center of the crepe and fold into desired shape.

Makes 8 crepes

But… I found this site, Yes We Carve, and knew I had to join in the festivities.  I’m not usually one to carve a pumpkin because, honestly, I’m not that creative.  In the past, when I did carve one, it was just a sad slash mouth with two teeth and triangle eyes/nose.  Not pretty.  But now that I’ve discovered Jack O’Lantern templates, I plan to do more carving in the future.  It was actually lots of fun.

Now for the moral of the post.  If you’re an American, it is your duty to vote.  Of course… I’d like everyone to vote for the candidate I support.  Again, since I’m not going to get political, I won’t say who Stephan and I voted for a few days ago during early voting.  :)

Have a safe and fun Halloween and weekend!  Please vote on Tuesday, November 4th!

Today you will be seeing homemade Pizza popping up around the blogosphere, as it is the Daring Baker challenge this month.  The recipe came from Rosa’s Yummy yums, one of my favorite blogs that I check regularly.  She chose this Pizza Napoletana from Peter Reinhart’s “The Bread Baker’s Apprentice” which is a book I’ve been considering buying, and now really want.  You can find the recipe on Rosa’s Blog.  The big challenge wasn’t to make the dough, but to learn how to toss the dough, and try to get a photo of yourself doing so.  Check out the other Daring Baker’s pizzas here, and my past Daring Baker Posts here.

I was extremely happy when I saw Pizza as the challenge.  Now, don’t get me wrong, I make pizza at home fairly often, but have never attempted to “toss the dough” like a real pizzaiolo.  I always stretched and rolled the dough into a rough “circle” that was usually more square than round. My sister, Jessica, was here a few weeks ago and we made pizza and tried to throw the dough… it was ugly.  One of my first attempts ended with the dough falling on the floor… right in front of the dog dishes… yuck.  So I gave up and rolled out the dough for the rest of the pizzas.

As for toppings, I kept it simple. I used homemade bolognese, fresh mozzarella made at a little international market by my house and freshly chopped basil.  I usually prefer to use a regular tomato sauce sans meat, but this is what I had leftover in the fridge. It turned out really good… the meat in the sauce made the pizza a little more substantial, but it was still pretty light as I only used a thin coat of sauce.

When I was ready to do my challenge, I really set my mind to it and found that I had to toss AND twirl at the same time. Just throwing straight up does absolutely nothing. Also, it helps to toss it over the counter, so if (when) dropped, the dough lands safely on the counter. When you get the hang of tossing the dough, its amazing how it stays round and gets thin in the middle and slightly thicker at the edges.  I could never roll it that perfectly.  It was an easy, straightforward recipe, and planned for a cold rise overnight, which is great for making pizza the following day with very little work.  This develops a fantastic flavor and a beautiful dough.

Before baked, just a little sauce and cheese… I don’t like to load my pizza with either.

Finally got it!

Check out the unabashed cheesy joy on my face at learning how to toss pizza dough.  I look like I’m simultaneously tossing pizza and conducting music.  I have to give thanks to Stephan for taking the pics and creating this fabulous animated image.

Bolognese Pizza Recipe

Pizza Dough (I used a 1/2 recipe that made 3 pizzas)
1 c bolognese (meat sauce), cold
8 oz (approx) fresh mozzarella, cut into small chunks
10 leaves fresh basil, chiffonade (cut into strips)

1. Prepare the dough as the recipe states. Make sure you preheat your oven for 30 minutes to 500 degrees with a pizza stone in the center of the oven. (Very important step for crisp pizza!)

2. I don’t have a pizza peel, so I cheat (slightly) when I make pizza.  Toss or roll out your pizza dough into a circle and place it on a piece of parchment paper. Add a thin layer of sauce and top with pieces of fresh mozzarella. Use as much or as little as you like… I prefer to use less and have areas where there is no cheese.

3. Quickly and very carefully, slide the parchment lined pizza onto the stone and bake for about 3 minutes.  At this time, pull the parchment out from beneath the pizza. It should slide out easily.  I use tongs to hold the pizza in place when I do this.  Continue baking for another 4-5 minutes until well browned.

4. Remove to a plate, immediately scatter the chopped basil over the top and let cool for a few minutes before cutting. Repeat with the remaining dough.

We’re leaving town again this coming up weekend, to Puerto Vallarta, Mexico for a destination wedding.  It’s a tough job we have… we’re forced to stay in a beautiful beachfront villa… hanging out with a lovely couple and their families.  Oh yeah, we do have to photograph it too. :P  Have a safe and happy weekend!

Pumpkin Bread Pudding Recipe

1 1/2 cup whole milk or half and half
3/4 cup canned solid-pack pumpkin
1/2 cup brown sugar
2 large eggs plus 1 yolk
1/4 tsp salt
3/4 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground allspice
1/4 tsp grated nutmeg
5 cups cubed (1-inch) day-old baguette or crusty bread

1. Preheat oven to 325 degrees.  Whisk all the ingredients except the bread in a medium sized bowl, until well combined.  Fold in the cubed bread and pour into an 8 X 8 baking dish.

2. Place the baking dish into a larger pan and add enough water to come halfway up the sides of the baking dish.  Bake for about 30-35 minutes, until the custard is set.  Let cool for at least 15 minutes before serving.

Makes 6 servings

Note: To make this more decadent, use 1 c cream and 1/2 c milk, and toss the bread crumbs in 3/4 c melted butter before mixing with the custard.

Note 2: I served it with a quick caramel sauce… about 1/2 c sugar cooked until golden brown, whisk in 1/2 c heavy cream.

When Stephan came here, he was a young 20 year old with a few thousand dollars in his pocket and a drive to succeed.  Now he’s the Principal of his own company, Maloman Photographers. I’m so proud of him and dedicate this post to him.  I know he will never be as American as Apple Pie because he takes immense pride in his European heritage, but now he’s officially home.  Of course, if the upcoming election doesn’t turn out like he hopes, we may move to Canada… just kidding, well, maybe not.

This apple pie is very easy and pretty foolproof. I like to saute the apples just a little before baking because it helps to avoid crunchy apples and soggy bottom. Goodness gracious, no one likes a soggy bottom. :P  If you use a more mealy apple, you should definitely skip this step.  Also, I prefer to use a Pate Brisee, which is made like regular pie dough, but uses butter instead of shortening… you just can’t beat the flavor of butter.

Apple Pie Recipe

11 oz all purpose flour
2 tbsp sugar
pinch salt
5 oz butter, cold, cut into cubes
6-8 tbsp ice water

6 granny smith apples, peeled, cored and cut into 1/4 inch thick slices
3 oz sugar
1 lemon, juiced
1 tsp cinnamon
1/2 tsp nutmeg
pinch salt
3 tbsp butter
3 tbsp flour

1 egg, beaten
1 tbsp turbinado sugar

1. Make the dough: Combine the flour, sugar, and butter in a food processor. Pulse 4-5 times, until the butter resembles crumbs. Add 6 tbsp water to the bowl and pulse several more times. Press the mixture together and see if it will form a ball. If it is too dry, add another tablespoon of water and test again. When the dough comes together into a ball, scrape it onto a lightly floured surface and shape into two equal sized disks. Wrap each in plastic wrap and refrigerate for at least an hour, but up to 2 days.

2. Combine the apples, sugar, lemon juice, spices and salt in a large bowl. Stir around until all of the apples are coated.  Let sit for 15 minutes.

3. Heat 2 tbsp of the butter in a saute pan large enough to hold the apples.  Add the apples and any liquid to the pan and saute, turning constantly  with a spatula for about 3 minutes.  Spoon apples (leaving the liquid in the pan) back into the large bowl and let cool.  Simmer the liquid for another minute or two until thick. Add this to the bowl of apples. Taste and add more sugar or cinnamon if needed.  When cold, add the flour and stir well.

4. Preheat oven to 375 degrees.  Roll out one disk of dough and cover the pie plate, leaving 1/2 inch overhang. Add the cold apples to the pie plate, mounded in the center.  Dot with the remaining 1 tablespoon of butter.  Brush the edges with water and then roll out and top with the other half of the dough.  Crimp the edges together and either press with a fork, or shape into a decorative edge with your fingertips. Cut a few vent holes with a small sharp knife.

5. Brush the top of the pie with beaten egg and sprinkle with turbinado sugar.  Bake the pie on a foil covered sheet pan for about  35-45 minutes. If the crust starts to get brown too quickly, cover with foil.  You can usually tell when the pie is done because it will smell heavenly and won’t be bubbling as much.

Makes One 9 inch pie, about 10 servings.

Last month when we had lunch at Novecento, I really wanted the salad that had some of my favorite things… arugula, blue cheese, tomatoes… and beets.  I hate to be “that person” in a restaurant that gets food special ordered, especially in fine dining.  So I ordered it… with the beets.  I started eating the arugula and other goodies, and then ate one brunoise sized cube of beet.  It wasn’t bad.  Actually, it was quite good.  Just like that… my relationship with beets has changed.  I’ve made them at home several times now, and I’m glad its opened up a whole new color for me!  Clearly I eat with my eyes first, so color is important to me!  This salad is a bouquet of color with amazing organic veggies from Josh’s Organic Market on Hollywood Beach.

Roasted Beet Salad Recipe

3 small beets, around 1 pound
olive oil
champagne vinegar (or other type)
2 c arugula
1 c baby spinach
8-12 cherry tomatoes
cheese (blue, goat, feta… etc)
1/4 c nuts (almonds, walnuts, pecans)
pumpkin seed oil (optional)

1. Preheat oven to 400 degrees.  Scrub and then pierce each beat several times with the tip of a sharp knife.  Wrap each beet in a piece of aluminum foil and roast for 45 minutes to an hour, or until tender.  Let cool about 30 minutes and then peel by rubbing off the skins under running water.

2. Dice the beets into cubes.  Add a little salt, pepper, olive oil and vinegar to the beets (to taste) and let sit for at least a half hour.  If you have pumpkin seed oil, add a few drops of it to the beets.

3. Place the arugula and baby spinach in a bowl and toss with a little olive oil. vinegar, salt and pepper. You can also use prepared vinaigrette, but I prefer to keep it simple.  Arrange the greens, tomatoes, cheese, nuts and beets on the plate and give an extra drizzle of olive oil.

Makes 2 servings as a dinner salad, or 4 as a side salad.

This one particular story bothers me immensely… The new CEO of WAMU, Alan Fishman, who was just hired on 9/7/08 might be getting around $18 MILLION dollars for 18 days of work.  Do you think they are still hiring?  I’d like to find a job with a company that would pay me a $7 million signing bonus and then 18 days later pay me a $11 Million severance due to… bankruptcy.  It’s a big fat crap-sandwich, if you ask me.

OK, vent over…  So instead of going to our usual weekend breakfast at the Ft Lauderdale staple, The Floridian, I made breakfast at home.  I’m making a conscious effort to cook at home more.  Since getting back from vacation, I don’t have my pantry and refrigerator up to par, so that left plain pancakes with the one (questionable) egg I had left.  I topped them simply with sliced banana and maple syrup… Took all of about 20 minutes to have it on the table.   The recipe is adapted from my go-to cookbook, Fannie Farmer. What makes them especially good is whipping the egg white separately and folding it in at the end… makes them uber-fluffy.

Anyone else find themselves cooking at home more these days? 

Fluffly Pancake Recipe

3/4 c milk
3 tbsp butter, melted
1 egg, separated
1/2 tsp vanilla
1 c flour
2 tsp baking powder
3 tbsp sugar
1/2 tsp salt
1/2 tsp cinnamon (optional)
1/4 tsp nutmeg (optional)

1. Whisk the milk, butter, egg yolk and vanilla in a medium sized bowl.  Combine all the dry ingredients in a small bowl.  Add the dry ingredients all at once to the wet ingredients and stir with a rubber spatula just until combined. Don’t worry about any small lumps, do not over mix.2. Whisk the egg white in a small bowl to soft peaks.  Fold the whipped egg white into the pancake mixture, just until combined.

3. Heat a non-stick pan over medium low heat and add a thin smear of butter.  (I put about a tablespoon of butter in a paper towel and wipe the pan before each set of pancakes) Pour about 1/4 cup of the pancake mixture onto the hot pan and cook until there are bubbles on top and the bottom is lightly browned.  Flip with a spatula and brown the other sides. Place finished pancakes on a plate in a 200 degree oven until you are ready to serve.

Makes about 10 pancakes

I’ve come to think of Germany as “The Land of Sausage.”  Well… that is because it is.  The variety of tube-steak here is utterly mind boggling.  Just in the regular grocery store, you can find hundreds of different weiners.   You can find it in the refrigerated area, the fancy stuff in the butcher area… even suspended in liquid and unrefrigerated.  This one scares me a bit.  Meat that doesn’t need refrigeration makes me think of spam.  Spam is bad… on many levels.  This is where I found a peculiar shape of weiner.  Balls.  Yes, in Germany, you can find weiners in the shape of balls.  I can just imagine the lovely display you could create with weiner balls (appropriately called Party Balls.)

Due to the immense worscht eating society, I’ve noticed a peculiar by-product… a phenomena, if you will.  Worscht Air. The air is scented with it.  You can be having a nice walk in the neighborhood, and it is possible to catch a whiff.  Walk in the city, and you definitely smell it, coming from the grills at the outdoor worscht stalls.  I think the frankfurter sellers here have found a way to release the smell into the air, so people constantly crave it… Anyone else that has been in Frankfurt know what I mean?

We’re leaving first thing in the morning for Miami…. it was a fabulous vacation, and three weeks suddenly seemed too short… :(