Category: Recipe (Page 5 of 29)

Browned Butter, Speculaas, Sea Salt, Nutella & Chocolate Crispy Treats

February 17, 2016 / / 9 Comments

Yup, I did it.

I put all of my favorite things into a batch of crispy rice bars.

Homemade rice cripsy treats are special no matter your age. When I grew up, my folks only bought the packaged ones in the blue wrappers. I always found them to taste dense and bland. At some point I tasted homemade rice crispy treats and they blew my mind with their buttery, marshmallow goeyness.

As if homemade rice crispy treats can’t get better, Smitten Kitchen’s recipe for Salted Brown Butter Crispy Treats can: The browned butter adds a toasty, creme brulee flavor and the sea salt balances the sweet. Plus, Pearlman’s recipe calls for a whole stick of butter in contrast to the traditional Rice Crispy recipe which lists two-three tablespoons.

And then, the owner at a local bakery I work at added Speculaas to sea salt, butterscotch, and brown butter rice crispy treats. Cookie butter! This got my mind churning and I decided to try making them at home. I also added a chocolate-Nutella topping similar to what you’d find on a Scotcharoo and finished the bars with a sprinkle of flaky sea salt.

If you’ve never tried cookie butter, it reminds me of a peanut butter made from crushed up Biscoff cookies; those buttery, gingery cookies that Delta passes out on flights. It goes by the names cookie butter, Biscoff spread and Speculaas. I found knock-off versions of both cookie butter and Nutella at ALDI and Trader Joe’s.

“Theoretically, this has to work,” I told Jake before we taste tested the batch.

It did.

crispy treats II

In addition to the toasty browned butter flavor and hint of salt, you’ll also taste the Biscoff cookies. The chocolate topping firms up when it’s cool similar to that on a Scotcharoo bar. My measurements for cookie butter and Nutella are terribly inexact. I simply tossed in a couple big scoops of each. Feel free to use more for a stronger flavor. Hazelnut spread is fairly soft, though. If you add a higher ratio of spread to chocolate chips, the topping might firm up less.

Find less expensive versions of Nutella & Biscoff spread at ALDI and Trader Joe’s.

Ingredients:
6 cups of puffed rice cereal (not quite a full box).
10 oz. of marshmallows (most bags seem to be 10 oz).
1 stick of butter (I use salted)
1/4-1/3 teaspoon of flaky sea salt
Speculaas / Cookie Butter, a couple good spoonfulls (I used about 1/2 cup).
Bittersweet chocolate chips, about 3/4 bag
Nutella / chocolate-hazelnut spread
Flaky sea salt to sprinkle on top. Regular table salt will taste too harsh

Instructions:

  1. Melt one stick of butter in big pot. Cook gently until the butter turns golden brown and smells toasty. Watch carefully so that the butter doesn’t burn. If you use a smaller pan to melt the butter, you will have to transfer the marshmallow-butter mixture to a bigger bowl to mix. 
  2. Add the marshmallows and stir until they melt into the butter. The mixture will be sticky. Stir in about two serving spoon-sized scoops of cookie spread and add the salt.
  3. Turn off heat. Pour in six cups of puffed rice cereal. Stir quickly to combine while the butter-marshmallow mixture is still warm.
  4. Pour into a lightly greased pan (I used a 9X9). With lightly buttered fingers, press the treats gently into an even layer. Buttering your fingers prevents the mixture from sticking to your hands. Don’t press the mixture too hard, otherwise it will become dense.
  5. Melt about 3/4 of bittersweet chocolate chips with a couple of big spoonfuls of Nutella (about three oz). I just used the microwave.
  6. Spread evenly over the puffed rice treats. As long as the chocolate isn’t very warm, sprinkle flaky sea salt on top.
  7. Cut and serve when cool. If you can’t wait until they topping firms up, that’s OK too!

Stuffing Is For Any Time: My Favorite Version

November 21, 2015 / / 6 Comments

There are several foods that fall into the “Even bad ___ is good ___.” My small list includes pizza, french fries, nachos, gyros, and stuffing!

Boxed Stove Top Stuffing, corn bread stuffing, and homemade stuffing are all delicious. Fortunately, this stuffing is very good and is not just a Thanksgiving food; it’s an anytime dish. At least, it should be. My Godmother makes one of my favorite versions. She seasons stuffing with sage, thyme, and flavorful pieces of kielbasa. This is my take on her recipe.

Growing-up, I remember watching my grandma bake stuffing inside the bird. It tasted delicious and we never got ill. Baking stuffing in its own pan, though, is really easy and results in a delightfully crisp top. This version combines white bread and leftover corn bread that I thawed and toasted in the oven. Homemade stuffing is the perfect opportunity to use up any stale bread or crust ends, in addition to any bread hanging out in your freezer. Of course, you can use whatever bread you enjoy.

Serve it with your next holiday meal, or heat up a small bowl for lunch. There’s really no wrong time to eat stuffing.

DSC_0640

Savory Bread Stuffing With Kielbasa
Serves four. Measurements are an approximate guide. Add more or less of what you like. As long as you taste the stuffing before baking, all should be well. 

Ingredients:
5 cups toasted bread. I used a mixture of homemade cornbread (crumbled) and white bread.
Butter and/or olive oil (about 2/3 stick)
1/2 cup finely chopped celery (can use more or less).
1/3 cup finely chopped onion
1 teaspoon dried sage
1/2 teaspoon + pinch of dried thyme
Stock (chicken or vegetable)
A few scallions, finely sliced.
Black pepper (I like a lot).
Sweet Hungarian paprika, a good sprinkle
Salt, to taste. Start with a little if your stock is already salty.
1 – 1 1/2 cups of kielbasa, cut into small pieces. If your sausage has thick skin, can remove.

Instructions:

  1. To toast bread: Heat oven to 350 °F. Crumble cornbread into small pieces and toast until dry and crispy. Tear white bread into small pieces and toast until crisp. Set a timer so it doesn’t burn.
  2. Heat butter in pan. Saute celery and onions until tender, adding a touch of salt and some black pepper. Set aside to cool briefly.
  3. In a large bowl, toss crumbled bread, celery and onion mixture, herbs, scallions, and a good sprinkle of paprika.
  4. Moisten the bread mixture with stock. Pour a little bit in at a time and stir. Stop adding stock when you like the texture of the stuffing.
  5. Taste the uncooked stuffing. Add more salt, pepper, and seasoning as desired.
  6. Spread stuffing in a small, greased pan. Cover with foil and bake for 20-30 minutes until heated through and the flavors meld.
  7. Uncover pan and finish baking until the top of the stuffing is crispy and golden brown.

A Sandwich Made With Apples Soaked In Maple Syrup

November 9, 2015 / / 6 Comments

I just learned about the most lovely sandwich made with apples soaked in maple syrup.

DSC_0622

In her memoir The Mud Season, author Ellen Stimson shares her family’s experience selling their St. Louis, MO business and moving to a small town in Vermont because it was pretty. They buy an old country general store and have misadvanture after misadventure with livestock, weather, and quarrels with local residents. In one chapter, Stimson discusses how her banker had to inform her people had stopped shopping at her store because she moved the bread to a different shelf, and, in another, the challenges of adopting orphaned lambs.

Although I can’t relate to running a rural general store in Vermont, I can relate to Stimson trying to fit into a new community. I love this piece of advice a neighbor gave her:

File_000 (6)

What captivated my attention the most was her description of a toasted sandwich layered with meat, Vermont cheddar, and maple syrup-soaked apple slices. The book is back at the library now and I can’t quite recall her exact recipe. I do remember Stimson recommending that one should try to soak the apple slices in maple syrup for at least two hours and describing how Vermonters prefer Grade B maple syrup because it has more flavor. I never find grade B maple syrup at the stores, but would love to try some.

This sandwich is so wonderful because of all of the contrasting flavors and textures; the mapley sweetness and crunch of the apples, melted cheddar, and salty ham. It’s like the best grilled ham and cheese sandwich.

Here’s how I recreated it at home:

DSC_0626

Ingredients:
Bread
Sharp white cheddar
Apples soaked in maple syrup
Ham
Butter

Instructions:

  1. In a small container, soak thin slices of apple in maple syrup.
  2. To assemble the sandwich, layer sliced ham, apples, and sharp white cheddar.
  3. Toast sandwich in butter until the cheese melts and the bread turns golden brown.
  4. Slice and serve.

Steaming Your Own Mussel Feast: A Guide For The Squeamish

October 23, 2015 / / 6 Comments

Steamed mussels are the perfect meal to prepare if you want to feel like you’re feasting like royalty on a dime.

While bowls of mussels cost anywhere from $12.99-$25 at restaurants, they literally cost less than $5 a pound at the nicest seafood shops around the Midwest. Making your own mussels also means that you can ensure that they’re stored properly and cleaned well.

Before I even tried my first mussel, I remember reading about them in Anthony Bourdain’s book Kitchen Confidential. He writes:

I don’t eat mussels in restaurants unless I know the chef, or have seen, with my own eyes, how they store and hold their mussels for service. I love mussels. But, in my experience, most cooks are less than scrupulous in their handling of them.

I purchase seafood the same day I cook it and prefer to visit seafood-only stores like Coastal Seafood in the Twin Cities or Bob’s Seafood in St. Louis. It puts my mind at ease. You know that the fish mongers are experts because seafood’s all they sell! Plus, you might be surprised to find the prices are better, too.

If you examine older recipes for steamed mussels, they might instruct you to soak your mussels in a solution of water and flour to encourage them to purge any grit. Everything I’ve read recently says today’s farmed mussels are mostly grit-free. The Prince Edward Island mussels I bought at Bob’s Seafood were cleaned and de-bearded. This makes the cooking process even more simple.

The fishmonger at Bob’s instructed me to remove the bag of ice from my package of mussels when I got home and store them in the fridge for the few hours before dinner. They do release some liquid, so I recommend storing them in a contraption that allows the liquid to drain away from the seafood. I rigged old take-out containers by poking holes in the lids and placing them upside down inside the container. Then, I placed the mussels on top of the lids and stored them in the fridge for a few hours. Most articles recommend also covering the mussels with a damp cloth or paper towel.

When you are ready to clean your mussels for cooking, your goal is to essentially to remove any debris clinging to the shells and toss any damaged or dead mussels. Details follow in the recipe below. Don’t be surprised if you hear little suction noises as they open and close. I’m squeamish and found this alarming. My advice is to simply press forward. You can do this! You’re so close to a big pot of delicious mussels. 

We’ve ordered mussels everywhere. Our favorite version of all time is served at Meritage in St. Paul, MN. The shellfish are served in the most savory, winey sauce flavored with tomatoes, garlic and pancetta with plenty of charred bread. No one’s got them beat in terms of broth. We’re too far away from Meritage to visit for an occasional fix of moules frites so here’s my best impression:

DSC_0623

Cooks’s Notes: Adapted from Ina Garten’s recipe for Mussels in White Wine. Inspired by the moules frites at Meritage in St. Paul, MN. If you want a chunkier sauce, use diced tomatoes or squeeze whole ones. I used a cheap bottle of pinot grigio and all was well. You could always use a nicer one. Just don’t use something sweet like a moscato or reisling. Ina Garten uses shallots. I thought diced onion tasted just fine. Fresh herbs are always ideal and dry work fine in a pinch, too. 

Ingredients:
3 lb. mussels (Serves two people very generously or three with no leftovers).
Thick cut bacon, about five strips
Butter, four tablespoons
Olive oil, about two tablespoons
1/2 onion, small dice
5 cloves garlic, minced
White wine (I used a $5.99 bottle of Beringer Pinot Grigio)
2/3 cup tomato sauce
Black Pepper
Salt
(Optional) Red pepper flakes
Honey
Thyme
Basil

1. Rinse & inspect mussels. Gently brush them with a cloth or brush under cold running water to eliminate any grit. De-beard if necessary. Discard mussels that are damaged or open. Mussels will open and close slightly. Check an open mussel by tapping on the outside or squeezing it closed. If it remains open, toss. If a mussel that was closed when you were washing it opens a little bit, it’s alive. Don’t be alarmed if you hear little suction noises as they open and close. If you’re squeamish like me, this is kind of freaky. Do your best to forge ahead.

2. In a large stock pot, cook chopped bacon with a little bit of olive oil. When it’s crispy, remove and set aside. Remove bacon grease from the pan leaving the residue for flavor. This can be saved for cooking later. If there’s a lot of debris, strain through cheesecloth.

3. Return stock pot to burner. Saute onions in about two tablespoons of butter and a drizzle of olive oil until softened. Add garlic, red pepper flakes, herbs (if using dried basil and thyme, start with a good pinch of each), black pepper, and a good pinch of salt. Stir until fragrant.

4. De-glaze the pan with one cup of white wine. Scrape the bottom of the pan with a wooden spoon to incorporate the brown bits into the sauce. Simmer for a few minutes until slightly reduced.

5. Add the tomato sauce, a good splash of water or low-sodium stock and stir. You want plenty of flavorful broth because dipping bread into the mussel sauce is the most fun part of eating mussels! Simmer until the sauce tastes mellow and doesn’t have an alcohol bite. This will take a few minutes. Add another dab of butter, touch of honey (or sugar) and salt and pepper as needed.

6. Turn up the heat a little bit so that the sauce is boiling and add the mussels. Give them a quick stir and cover. Reduce heat back to medium-low. Steam until the mussels open, shaking the pot every so often so that the mussels on the bottom don’t burn. This should take between 5-8 minutes. Some of the mussels just won’t open, so don’t wait until every single one opens. Turn off the heat and remove the pan when most of the mussels are open. Toss the mussels that won’t open. If they’re cracked open pretty well, we still eat them.

7. Serve immediately with plenty of crusty bread for dipping. If you need to wait a little bit before serving the mussels, place them somewhere off the burner with the lid removed. They’ll be OK for a little bit. Overcooked mussels develop a firm, mealy texture. You want them to remain silky and delicate.

How To Make Perfectly Imperfect Lefse At Home

October 19, 2015 / / 19 Comments

I lied.

Earlier, I boasted that my lefse is better than your grandma’s. My first batch may have been better than your grandmother’s, but this batch probably wasn’t. Still, it’s pretty damn good.

Jake and I come from families with Scandinavian heritages. Our grandfathers epitomized the Stoic Norwegian stereotype and our grandparents drank strong black coffee. My grandparents’ shelves were decorated with rosemaling and books about Norwegian trolls. Although my parents didn’t outwardly embrace their Scandinavian heritage, they wore the wool sweaters decorated with reindeer and played the cassette tape “How to Talk Minnesotan” every time guests arrived. I looked forward to holidays where relatives brought pickled herring and rolls of lefse rolled around thick layers of butter and brown sugar. Growing up in Minnesota, encountering these foods at holiday meals or potlucks was the most normal thing in the world.

Homemade lefse is so special because making lefse is hard. It’s not impossibly difficult, per se, but most certainly a labor of love. The process involves boiling potatoes, ricing them twice, stirring in the salt, butter, and cream, and letting the mixture chill overnight. This step is essential. The next day, one must knead flour into the potato mixture and divide the dough into balls and chill them again. The final step is rolling out the fussy dough as paper-thin as possible and quickly cooked the lefse on a griddle. Making lefse is like a walking meditation.

There’s a reason why one branch of my family prepares it once a year. Everyone pitches in at the lefse-making party to roll out the dough and cook the lefse on skillets and electric griddles.

Lefse cravings are easily solved in Minnesota. Simply visit (most) any grocery store and grab a package from the refrigerated aisle. One can even visit a specialty Scandinavian food store like Ingebretsen’s or cafe like The Finnish Bistro for “lefse scramble” and “lefse wraps.” Pre-made lefse usually doesn’t taste like it’s made with cream or butter, but it’ll scratch the itch.

I am by no means a lefse-making expert, but I know how to make lefse that tastes really good. It’s not paper-thin or perfectly round; some pieces more closely resemble flour tortillas than translucent sheets. I don’t own a special lefse griddle, textured rolling pin, or cloth-covered board. But, if you want to make delicious, imperfect lefse at home, stay tuned as I tell you how to improvise with basic kitchen tools. The one tool you must have is a potato ricer.

Homemade Lefse

Ingredients:

Five pounds of potatoes. I use russet. Other recipes specify red.
7 tablespoons melted or softened butter. I use salted
1 cup of heavy cream
1 teaspoon of salt
1 tablespoon of sugar
2 1/2-3 cups of unbleached, AP flour
More flour for rolling out the dough.
Serve with: Butter & brown sugar

Instructions:

1. Fill a large pot halfway full of cold water.

potatoes

2. Wash potatoes. Peel and cut into similarly-sized chunks. If you save some of the peels, you can roast them into a snack. Toss potato pieces into the cold water as you cut, so they don’t oxidate and turn brown.

DSC_0621

To roast potato peels, toss with olive oil, salt and pepper. Bake at 375 degrees F. until crispy.

3. Place pot on stove top and bring to a boil. Simmer until the potatoes are fork tender or easily smashable with kitchen tongs.

potatoes boilig

4. Drain potatoes. Rice them twice while they are still warm.

5. Stir in the butter, salt, sugar, and cream. Cover and chill overnight.

mashed potatoes

6. The next day, knead flour into the potato mixture. I start with two cups and usually end up kneading in about three. You may need more or less. The lefse will have a more delicate texture if you add less flour. Once the dough is mostly incorporated, divide it into two parts for easier kneading. The dough should feel smooth, slightly elastic, and a little bit sticky but not too wet.

7. Roll the dough into small balls and chill for about an hour. Warm dough is almost impossible to work with. It will rip, tear and stick to the rolling surface.

potato balls

8. Preheat griddle. I use a big electric skillet.

9. Liberally dust your surface and rolling-pin with flour. Gently roll out the ball of dough, making sure to sprinkle more flour underneath and on top as needed so that it doesn’t stick. If you find yourself using a lot of flour, that’s ok. Roll as thin as you can without ripping it. A spatula or dough scraper makes this process easiest. If you find that the particular ball of dough keeps ripping, simply roll it back into a ball, re-flour your surfaces, and try again. 

10. Gently transfer your lefse to the griddle with a spatula, dough scraper or lefse stick immediately after rolling it. If you let the paper-thin dough sit on the counter, it will warm-up and stick.

lefse flip

11. Cook lefse until it light golden brown bubbles form. Flip.

12. Transfer cooked lefse to a plate or clean towel. You can fold them in half or quarters. Cover with another clean towl and allow them to cool completely on the counter before storing.

13. To freeze the lefse, layer unfolded sheets between waxed paper. Place in freezer bags and store. Wrapping the bags in foil can help prevent freezer burn flavor. When you are ready to use the frozen lefse, thaw in fridge.

14. This might be sacrilegious, but I like a little crisp on my lefse. Reheat by briefly cooking them in a skillet. Spread with butter, sprinkle with brown sugar, and roll into logs.

IMG_6672

Is lefse one of your family traditions? Or have you never seen it before? I love talking lefse. 

Helpful Lefse Links:

Heavy Table: Lefse from Scratch: Worth the Effort?

The New York Times: Lefse Recipe by Molly Yeh & Sam Sifton

An Adopted Korean Makes Her First Batch of Lefse: My old Simple, Good & Tasty piece

« Older posts Newer posts »
2016 Jenieats.com. Not to be reproduced in any form without permission.

Categories

© 2024 Jeni Eats

Theme by Anders Noren — Up ↑

Twitter
Visit Us
Follow Me
INSTAGRAM