Tag: cooking

As many of you know, last Tuesday was The Girl’s (henceforth referred to as The Woman) 20th birthday.  We had originally planned to bake a cheesecake together Sunday past, but she had a better idea.  She asked me very sweetly, “Do you know what would make this cake really special for me?  If you cooked it by yourself since it is my birthday cake”.  Of course I agreed!

I got all kinds of suggestions from the community here Saturday before last, and I appreciate all of them.  I finally took the basic recipe from the Kraft site and modified it, and the result was wonderful!

I shall give you the recipe first, then a photographic gallery with my comments about how to do this.  It is not hard to make a cheesecake that does not dry out or get weepy, but it is easy to mess one up irretrievably!  You should read the entire piece before trying the recipe.

Cross posted from The Stars hollow Gazette

Mince pie is a old holiday tradition that can be traced back to 13th century when European crusaders returned from the Middle East with recipes for meats, fruits and spices. Mincing was a way of preserving meats without salting or smoking. The pie has been served at royal tables and, at one time, was banned by the Puritans since it was a symbol of the Pagan Christmas celebration.

Traditional mincemeat pie contains shredded meat and suet along with fruits and spices and cooks for hours. Mostly made with beef, there is a record of a recipe that used whale meat.  Today, most cooks buy mince in a jar, like Cross & Blackwell or None-Such, to make pies and small tarts. I use to do that as well, adding chopped apples, walnuts and extra brandy.

Several years ago, I came across recipe for a meatless mince full of apples, dried fruits and lots of spices. It cooks over low heat for about ninety minutes filling the house and the neighborhood with its spicy aroma. This recipe calls for pippin apples but MacIntosh, Granny Smith or any pie variety of apple is a fine substitute. I use a combination. It can be made a week or so ahead of time and kept refrigerated in an airtight container. The recipe will make one pie or about a dozen medium tarts. I like the tarts even though it’s more work making the crusts. For the top crust, I make decorative cutouts with small cookie cutters, shaped like leaves and acorns. I’ve also just made a few cutouts in the top crust and surrounded the pie edge with the dough cutouts.

Ingredients:

   3 1/2 pounds small pippin apples (about 7), peeled, cored, chopped

   1/2 cup chopped pitted prunes

   1/2 cup golden raisins

   1/2 cup dried currants

   1/2 cup firmly packed dark brown sugar

   1/4 cup unsulfured (light) molasses

   1/4 cup brandy

   1/4 cup orange juice

   1/4 cup (1/2 stick) unsalted butter, cut into pieces

   2 tablespoons dark rum

   1 tablespoon grated orange peel

   1 teaspoon grated lemon peel

   1 teaspoon ground cinnamon

   1/4 teaspoon ground cloves

   1/4 teaspoon ground allspice

   1/4 teaspoon ground nutmeg

   Pinch of salt

Preparation:

Combine first 17 ingredients in heavy large saucepan or Dutch oven. Cook over low heat until apples are very tender and mixture is thick, stirring occasionally, about 1 1/2 hours. Cool filling completely. (Can be prepared up to 1 week ahead. Cover and refrigerate.)

Position rack in lowest third of oven and preheat to 400°F. Roll out 1 pie crust disk on lightly floured surface to 13-inch-diameter round (about 1/8 inch thick). Roll up dough on rolling pin and transfer to 9-inch-diameter glass pie plate. Gently press into place. Trim edges of crust, leaving 3/4-inch overhang. Fold overhang under crust so that crust is flush with edge of pie pan. Crimp edges with fork to make decorative border. Spoon filling into crustlined pan, gently pressing flat.

Roll out second disk on lightly floured surface to 13-inch round. Cut out about 28 three-inch leaves using cookie cutter. Press leaves lightly with tines of fork to form vein pattern. Brush bottom of 1 leaf with milk. Place leaf atop mince, overlapping crust slightly and pressing to adhere to crust. Continue placing leaves atop pie in concentric circles, overlapping edges slightly until top of pie is covered. Brush crust with milk. Bake until crust is golden brown and mince bubbles, about 40 minutes. Cool completely. Serve pie with rum raisin ice cream if desired.

(To make this recipe vegan substitute light olive oil for the butter.

Bon appétit!

Cross posted from The Stars Hollow Gazette

When most of us think of pumpkins, we think of the orange orbs that get carved up for Halloween and pumpkin pie with gobs of whipped cream for dessert at Thanksgiving but pumpkins come in all shapes, colors, sizes and varieties. Some are good only for decoration, while others are not only decorative but very tasty in pies, soups and stews.

According to Wikipedia pumpkin “is a gourd-like squash of the genus Cucurbita and the family Cucurbitaceae (which also includes gourds). It commonly refers to cultivars of any one of the species Cucurbita pepo, Cucurbita mixta, Cucurbita maxima, and Cucurbita moschata, and is native to North America.” Some of the fun activities besides decorative carving for Halloween are Festivals and competitions with pumpkin chucking being among the most popular. Chucking has become so popular that some competitors grow their own special varieties that will survive being shot from catapults and cannons. The festivals are most dedicated to the competition for recipes and the competition for the largest pumpkin. This year that honor went to a 1818 pound beauty from Canada that was on display at the New York Botanical Garden in the Bronx.

The pumpkin is one of the main symbols of Halloween and the Wiccan holiday of Samhain, which is a celebration of the end of the year, the final harvest and the coming of winter. The earliest that a craved pumpkin was associated with Halloween is 1866. Throughout Britain and Ireland the turnip has traditionally been used at Halloween, but immigrants to North America used the native pumpkin, which are both readily available and much larger, making them easier to carve than turnips.

In cooking, the the fleshy shell, seeds, leaves and flowers are all edible. Canned pureed pumpkin is readily available in stores, as are the small, sweet variety of fresh pumpkin for the ambitious cook to make their own puree or for stews. When it comes to pies, the easiest is the canned, my favorite being Libby’s with the recipe on the label, label, label. It’s the only recipe I have ever used for pumpkin pie and I’ve never has a complaint.

Pumpkin and all it parts are also very nutritious, containing many vitamins, minerals and anti-oxidents. There is also an interesting medical study of pumpkin extract on type-1 diabetic rats:

(P)ublished in July 2007, suggests that chemical compounds found in pumpkin promote regeneration of damaged pancreatic cells, resulting in increased bloodstream insulin levels. According to the research team leader, pumpkin extract may be “a very good product for pre-diabetic people, as well as those who already have diabetes,” possibly reducing or eliminating the need for insulin injections for some type-1 diabetics. It is unknown whether pumpkin extract has any effect on diabetes mellitus type 2, as it was not the subject of the study.

One of my favorite recipes is Pumpkin Cheesecake with Bourbon Sour Cream Topping that is more popular than pie with my family.

Recipe and baking tips are below the fold

Hello, all!  Tonight I am publishing the introduction to a new cooking book that I have in the works.  It is not so much a cook book as it is a guide for people who have not cooked much before, or who want to improve their skills.  It will also have information that even experienced cooks will find interesting.  I do not want it to be a very big book, because I really think that the essentials of cooking well are not that complicated.

Besides, there are lots of good recipe books available, and I want this to be a little different.  It is intended to more like a operator’s manual for the kitchen.

The introduction will be essentially all of the extended text box except for my signoff.  I would appreciate any suggestions for improvement in the comments, and hope that the purpose of the book is clear from the introduction.  Without further ado, here we go.  By the way, I have not given the work a name yet.

Oysters are an interesting part of the Mollusc tribe.  They are bivalves, meaning that they have two half shells, which are jointed together on one edge and can open and close as the animal desires, or more properly, is instinctively demanded to do.

Unlike their cousins, clams, oysters are from infancy pretty much fastened onto some sort of support, so they do not move.  Clams are sort of solitary, and like to dig into sandy beaches.  Another relative, the scallop, is so free to move that jet propulsion is the norm for them!

Let us examine some of the natural history of these interesting (and often delicious) animals.  We will point out that edible oysters are quite different from the pearl oysters.

I was originally going to write about the ballistics responsible for sparing the life of Representative Giffords tonight, but decided that some might feel that to be offensive.  Please indicate in comments whether or not you think that this would be an acceptable topic.  The piece is very interesting (the draft is in the can), but I leave it to my readers to determine whether it should see the light of day.

The topic tonight is the physics behind cooking, in the meaning that how heat is added to food makes a huge difference in the rate of cooking, the taste of the final product, and even its texture.

This is the time of the year that I get creative in the kitchen, and almost all of what I prepare is given away to friends and family.  I had hoped to be ready to ship tomorrow, but I got behind and will have to ship Tuesday.  Perhaps too late for Christmas, but certainly not for the rest of the holiday season.

I vary my menu year to year, but a couple of things are standard.  One is Lizzies, a sort of fruit cookie that is reminiscent of fruit cake, except Lizzies are good.  Another is chocolate fudge, with black walnuts.  Both of these were always around during my childhood, because my mum loved everything about Christmas and was an excellent cook.

In the kitchen, oftentimes we desire to thicken a sauce or a broth without significantly changing its flavor.  There are several ways to do this, and the physicochemical principles behind them are quite different in many cases.  One way of thickening things is just to reduce them (i.e., boil them down), but that often involves chemical changes that alter flavor.

Other ways of thickening things including adding small amounts of rather bland ingredients that cause the sauce or other material to become thicker without extreme heating, or to create a complex emulsion that thickens materials due to physical rather than chemical changes.  We shall examine some of both this evening.

Vegetarianism is a lifestyle that many people adopt for their food choices.  Let me post this disclaimer:  I am not personally a vegetarian, but I have no quarrel with those who are.  The only concern that I have is that some folks are not versed properly in how to get a complete diet as vegetarians, and this essay is directed toward them.

It is quite possible to have an extremely healthy diet as a vegetarian, but it takes some effort and knowledge.  There are a couple of nutritional “holes” in a vegetarian diet that need to be filled by proper choice of plant products, and this is not always evident.

Youngest Son came to visit this week (the reason why there was no Pique the Geek last Sunday, getting ready for his visit).  He is 20 and is in culinary school.  I am actually sort of pleased, as cooking good food is as important as being a scientist, and actually involves a lot of science to do it well.

We had a great time!  After the 10+ hour drive, he was pretty tired, but hungry.  I made Frog Sandwiches for both of us late Monday night (recipe available on request), talked, joked, went meet my dear neighbors across the street, and threw some darts.  Neither of us were very good at darts Monday.

Well, it is the time of the year for holiday cooking.  You know, those things that we all love but do not often eat.  I suspect that if we ate throughout the year like we do during this season, we all would be more corpulent.  However, eating heartily during the cold season has a biological function, or at least it did as we evolved.  We need energy to produce body heat, and, not that long ago, caves, hovels, tents, cabins, and other dwellings were just cold in the winter, so we needed the extra energy.

Unfortunately, our lifestyle has become in conflict from our biology, so we must eat these highly calorific foods with caution.  That is no reason to avoid them, but certainly it is a good idea to eat them in moderation.  None of the recipes that follow are what you would call low sugar nor low fat.  By the way, dinner for me tonight is homemade beef stew with lots of vegetables added.