girlichef

Monday, February 6, 2012

Chipotle-Glazed Squash Skewers {the Food Matters project}

Today kicks off an exciting new venture that involves delving into the world of eating healthier by more unprocessed, whole, and natural foods into our lives and diets. If you've hung around here long enough, you probably know that I'm a huge fan of Mark Bittman and all that he does. He was our features cook/chef for six months over at IHCC, and since that time of cooking with him on a weekly basis, I haven't let him out of my line of vision. One of the first cookbook I ever bought all for myself and by myself many moons ago was How to Cook Everything. And many years later, when I came across Mark Bittman's Kitchen Express, it renewed my interest in Bittman. Shortly after he released Food Matters: A Guide to Conscious Eating, which is basically a plan for responsible eating that's as good for the planet as it is for your weight and your health.

While Food Matters contained 75 recipes, he followed it up with The Food Matters Cookbook which contains 500 recipes...revolutionary recipes for better living, to emphasize the subtitle. The Food Matters Cookbook is a "guidebook to resposible eating" that emphasizes Bitty's easy-going approach to everything in the kitchen. No preaching, just a fantastic, flexible argument for eating more plants while cutting back on animal products, processed food, and junk food. It's not about avoiding certain food...it's about ratio. Filling your plate with more whole grains and vegetables and using meat sparingly and as a garnish. And since I am the ultimate cheeseslut and dairy-lover who also enjoys a juicy steak, slow-cooked fall-apart pork, and the occassional Cheddar Jalapeño Cheeto...I love this approach. And I'm not the only one.

Sarah from 20 something cupcakes and Kate from Cookie + Kate feel the same way and decided to take it to the next level by starting a sort of cook-along group called The Food Matters Project. Basically, The Food Matters Cookbook will be our guide as a different blogger hosts every week. The host will pick a recipe from the book and post it on their blog on a given Monday. All of the other "players" will make the same thing, posting it on their blog with a link back to that weeks host...who will feature the recipe at their place. With so many different bloggers out there, it'll be a fun experiment to see everybody's interpretation of Bitty's recipes...especially since he offers so many fantastic variations.

So, if you're interested in cooking along, head on over and check out the schedule...you can even sign up for a hosting spot, if you wish.

Sarah of 20 something cupcakes is kicking things off this week at her place with her choice: Chipotle-Glazed Squash Skewers. I mentioned my adoration for roasted winter squash not too long ago. That earthy sweetness is perfectly complimented by the slow heat of smoky chipotles and a kiss of honey. Pass the skewers with lime wedges for adding a hit of bright citrus and a smattering of grassy cilantro for scattering. Smattering for scattering. Ha! I'm not changing that...it's fun to say. Okay fine...with a pile of chopped green cilantro for scattering. You could serve these on their own or atop a pile of warm farro laced with wilted greens...my personal favorite. Heck, I think they'd make a great accompaniment to Turkey-Lettuce wraps, as well.

So, a delicious choice to get us started. Next week we're talking Popcorn and the week after that I'll be hosting. Let me just say it has something to do with roasted red peppers, herbs, and glorious garlic. If you're interest is piqued, you can check out the schedule and cook-along!

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I am sharing this post with:
the Food Matters project: hosted this week by Sarah of 20 something cupcakes

Sunday, February 5, 2012

Peanut Butter Nutella-Swirl Cookies {World Nutella Day}

I find it nearly impossible to actually use my Nutella. I think I've mentioned this before. If I have a jar, it turns into a covetous situation. Which, to be quite honest, is the reason that I only buy a jar about twice a year or so (unless I have a specific purpose for it, that is). I like it as dessert. All by itself. On a spoon. The biggest one I can find. I figure after a healthy meal, when I'm feeling like something chocolaty, digging in and coming away with a heaping spoonful...just one...isn't so bad. Because really, how could something so good be bad!? Fortunately for me, I am the only one in the house who likes it. I don't try to convince them otherwise. I know one day they'll see the error of their ways. I am happy to let them discover it in their own time.

So, for the rare times when I lend my jar to a recipe, it had better be a good one. This. Is a good one. Peanut Butter cookies are one of my top 5. I figured they could only benefit from a handsome swirl of Nutella. They did. Beautifully peanut-buttery and chewy, yet crumbly and Nutella-enhanced. Anyone?

Even the Nutella-naysayers that surround me loved them. Figures. Happy World Nutella Day!

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Peanut Butter Nutella-Swirl Cookies

by Heather Schmitt-González

Prep Time: 10 minutes + resting time

Cook Time: 9-12 minutes

Keywords: bake dessert peanut butter Nutella cookie

Ingredients (~2½ dozen)

4 oz. (½ c.) unsalted butter, softened
¾ c. smooth peanut butter
½ c. superfine sugar
½ c. packed brown sugar
1 large egg, at room temperature
½ tsp. pure vanilla extract
¾ tsp. baking soda
½ tsp. salt
1¾ c. all-purpose flour
¼ c. Nutella

Instructions

Cream butter, peanut butter, and both sugars together until light and fluffy. Beat in egg and vanilla.

Add flour, baking soda, and salt and beat until just combined. Plog Nutella on top of the dough in small spoonfuls, then swirl through gently using a thin butter knife.

Chill dough for at least 15 minutes in the refrigerator.

Preheat oven to 350° F.

Grab a piece of cookie dough that is about the size of a golfball (roughly a scant Tablespoon). Roll as best as you can into a ball. The dough is slightly crumbly, though...so it may help to put a bit of cold water on your hands and press together.

Place balls on a parchment/silpat lined sheet tray. Using a fork (dip in water between cookies to keep it from sticking), make a criss-cross pattern on the top of each dough ball, pressing gently.

Bake until edges are slightly golden, ~9-12 minutes.

Let cookies sit on sheet for 2 minutes after removing from oven before transferring to a wire rack to finish cooling.

note:

These cookies are a bit sandy and crumbly, yet perfectly moist and chewy in the center. Peanut buttery with hints of Nutella in each bite. Enjoy warm with a cold glass of milk.

adapted from Delightful Bitefuls

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I am sharing this post with:
World Nutella Day created by Sara of Ms. Adventures in Italy and Michelle of Bleeding Espresso

Saturday, February 4, 2012

Aromatic Salt (sale aromatico)

You've gotta love having a little stash of tasty, aromatic salt hiding out in the fridge waiting to be pulled out at the last minute to add pizzazz to almost any savory dish. You've also gotta love the word pizzazz. Pizzazz! Go ahead say it. PIZZAZZ! Fun, right? Although once I've said it a certain number of times, it starts to come out sounding like something Gomer Pyle would say. Pizzaayuhzz.

But truly, if you whip up a batch of this when you have fifteen spare minutes, you'll be in for many future moments of pleasure. Grilling a steak? Sprinkle it with some of this aromatic salt as soon as you turn it. Watch it melt into the warmth and smell the sweet fragrance of garlic and herbs with an undercurrent of bright lemon. Sprinkle it on fish. Season under the skin of a bird before you roast it. Drizzle some new potatoes with olive oil and then give it a shower of this goodness before giving it a roast in the oven. Toss it in hot, buttered broccoli or green beans. Use it to flavor homemade cheese. You name it, you'll want to include it.

You may feel a certain pull. Something guiding you to the fridge. And maybe you'll find yourself opening up the container holding your booty and then reaching in to take a little pinch. Pungent, spicy, lemony, herby salt. It's like that.

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Aromatic Salt

by Heather Schmitt-González

Prep Time: 15 minutes

Cook Time: n/a

Keywords: condiment herbs salt

Ingredients (~6¾ oz.)

~2 oz. thyme (or rosemary) sprigs
~1¾ oz. sage sprigs
2-4 small dried red chiles
2 bay leaves
zest of 1 lemon
3 garlic cloves, peeled
¼ oz. black peppercorns
9 oz. salt (kosher, coarse or flake sea salt, or a mix)

Instructions

Pull the thyme (or rosemary) sprigs from the stems...or leave the thyme on the stems if they are soft. Pull the sage leaves from the stems. Place both in a food processor (I use a small one left over from when my babies were actually babies and I made baby food) along with the bay leaves, chiles, lemon zest, and garlic. Pulse-chop until everything is in tiny pieces.

Transfer to an airtight container with a lid. Grind the peppercorns and stir them into the mixture along with the salt. Mix thoroughly and keep in the refrigerator.

note:

If you like heat, add all of the dried chiles, seeds and all. If you aren't sure, start with two. Cut a slit in the side and shake out most of the seeds before adding to the processor. You can always grind up more if you decide you want it spicier.

adapted from Twelve by Tessa Kiros

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I am sharing this post with:
IHCC theme: Some Like it Hot-And Spicy!

Friday, February 3, 2012

50 Women Game-Changers (in Food): #33 Christopher Hirsheimer & Melissa Hamilton - Jam Tart

the "Gourmet" prompt...

33. Christopher Hirsheimer and Melissa Hamilton- Food royalty. Hirsheimer (yes, she’s a she) co-founded Saveur and shot all its food; Hamilton ran Saveur’s test kitchen, and is sister to Gabrielle, of restaurant Prune and memoir Blood, Bones & Butter fame. Now they run Canal House, the indie food magazine and book imprint.

I didn't know their names, but I'm more than familiar with their work. Saveur has always been my favorite food magazine. I carry it along with me when I drive to visit friends and family. I've been known to convince people to get a subscription by pouring through the articles and the recipes and then cooking something up with them. But through all that, I still didn't recognize the name Christopher Hirsheimer as being one of the founders and executive editor. Or Melissa Hamilton who ran Saveur's test kitchen and was the food editor.

Hirsheimer also served as the food and design editor for Metropolitan Home magazine. She's a writer and a photographer. Hamilton also served as the exective chef at Hamilton's Grill Room (Lambertville, NJ) which she co-founded.

Together they joined forces, giving up life in New York and opting for a "simpler existence" to form Canal House Cooking. The Canal House series celebrates fresh ingredients and features recipes for cooks at any experience level. Christopher photographs the food for the book, as well...and I see that Melissa does the illustrations.

Canal House Cooking volume 7 is subtitled La Dolce Vita and features food from Italy. Though they'd both been to Italy before, "they decided to rent a rustic old farmhouse in Tuscany with a long table for dinners outside, a grape arbor, apple and fig trees, and a spare kitchen with a classic waist-high fireplace with a grill". Sounds like my idea of heaven. This tart is slightly adapted from this book.

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Jam Tart

by Heather Schmitt-González

Prep Time: 1 hour 15 minutes (mostly unattended)

Cook Time: 25-30 minutes

Keywords: bake dessert pie

Ingredients (1 - 9" tart)

for the pastry:

2 c. flour
¼ c. superfine sugar
1 tsp. salt
8 Tbs. cold butter, diced
1 egg
1 egg yolk
1 Tbs. Bison Grass Vodka (or white wine)

for the tart:

~¾ c. fruit jam (any flavorful, good quality)
1 egg, lightly beaten with a little water

Instructions

for the pastry:

Mix the flour, sugar and salt together in a large bowl. Add the butter and work it in with a pastry blender or your finger tips until mixture resembles wet sand. Lightly beat the egg and yolk together. Add the eggs and wine (or vodka) to the dough until it just holds together. Be careful not to overwork or dough will be tough. Wrap in plastic and refrigerate for at least 1 hour.

making the tart:

Preheat oven to 375° F.

Roll out two-thirds of the dough on a lightly floured surface to an ⅛-inch thickness. Wrap the dough around the rolling pin, and lay across a 9-inch tart pan with removable bottom. Cut off the excess. Prick the pastry bottom all over with a fork. Spread jam over bottom of tart.

Roll out the remaining pastry on a lightly floured surface. Cut dough into ¼-inch wide strips. Lightly twist and lay the strips in a diagonal lattice on top of the jam. Trim the strips to just inside the tart shell, then gently press the outside edge of the crust down over the ends of the strips. Brush pastry with egg wash.

Bake until golden, ~25-30 minutes. Remove the warm tart from the pan and allow it to cool on a rack.

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*this recipe was slightly adapted from Canal House Cooking Volume N°. 7: La Dolce Vita

*source: Andrews McMeel Publishing

In May '11, Gourmet posted a list of 50 Women Game-Changers (in Food) that runs the gamut from food writers to cookbook authors to television personalities to restauranteurs to chefs to food bloggers. Some are a given. Some are controversial. Speaking the names of some brings fond childhood memories. Speaking the names of others will make some readers cringe. And of course, some of our favorites were not even included. We food-lovers are a passionate bunch of people and whether we agree or disagree, every woman on this list has earned her place for a reason. Being a woman who is passionate about food (cooking, eating, talking about, writing about, photographing), when I caught wind of Mary from One Perfect Bite's idea of cooking/blogging her way through each of these 50 women...one per week...I knew I wanted to join her. Many of these women paved the way for us in culinary school, in the kitchen, in cookbooks, in food writing, and on television and I think it is a fabulous way to pay tribute to their efforts. Some of the women on the list have been tops with me for years. Some I have heard of (perhaps even seen, read, or cooked from) before. And there are even a handful that I am not familiar with at all. I excited to educate myself on each of these women game-changers and hope you look forward to reading along. We are going in order from 1 to 50.

Who is cooking along with these 50 Women Game-Changers?

Mary- One Perfect Bite, Val- More Than Burnt Toast, Joanne- Eats Well With Others, Taryn- Have Kitchen Will Feed, Susan- The Spice Garden, Heather- girlichef, Miranda- Mangoes and Chutney, Jeanette- Jeanette's Healthy Living, Kathy- Bakeaway with Me, Sue- The View from Great Island, Barbara- Moveable Feasts, Linda- There and Back Again, Nancy- Picadillo, Mireya- My Healthy Eating Habits, Veronica- My Catholic Kitchen, Annie- Lovely Things, Claudia- Journey of an Italian Cook, Alyce- More Time at the Table, Amrita- Beetle's Kitchen Escapades

I am sharing this post with:

Thursday, February 2, 2012

Tamal de Fresa (Strawberry Tamales) {she made, ella hace}

Tamales. I like 'em. I like eating them. Sometimes I even like making them. I'll usually go for a pork bathed in red chile sauce or pulled chicken in a salsa verde. Toast 'em up on the comal and add a shmear of crema. Doesn't get much better than that. So, when Leslie and I decided that we were going to talk about tamales for this month's edition of she made, ella hace, I decided I wanted to change things up a bit. Go sweet.

I don't usually...okay ever...make sweet tamales because hubby always seems less than enthused when I mention them. He's not much for the ones with raisins and nuts in them. So, I decided to make a small batch and put him to the test. All hot air? My guess was yes. I was seconds away from making a bright green lime version, but at the last minute I went with strawberry. That's just what I was feeling that day. Ah, who am I kidding. Hubby loves strawberry anything. That had something to do with it.

I was on the look-out for some pink masa...or some blue masa...but short of grinding my own, there was none to be found. I would have loved to find some pink- can you imagine the glorious color when you peel back the corn husks? I can. And even though I knew it would turn my strawberry tamales purple, I decided on using blue masa. Well. Sort of. I had blue cornmeal and I poured it into the blender and ground it up as fine as I could get it. Then I went half and half with white masa. And purple was indeed what I wound up with.

They were good...but they weren't my favorite. And it wasn't the color. I don't know what it was really. I'm trying a lime version next time. Oh, as for my prediction. Hubby being all hot air and such. Do I know him or what? He ate them all minus the couple I ate. He took them to work and shared them. He gave me (what I consider to be) the ultimate compliment. After his first bite, he said "I'm back in Mexico".

So really, it's all a matter of personal tastes. What are your feelings on sweet tamales?

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Tamal de Fresa (Strawberry Tamales)

by Heather Schmitt-González

Prep Time: 30-45 minutes

Cook Time: 1-1½ hours

Keywords: steam snack dessert vegetarian masa strawberries Christmas Dia de los Muertos Mexican

Ingredients (~2 dozen)

30+ dried cornhusks
1 pint fresh strawberries
½ tsp. pure vanilla extract
pinch salt
8 oz. (1 c.) butter, at room temperature
½ c. vegetable shortening
1 c. superfine sugar
½ tsp. baking powder
2 c. masa harina (white, blue, pink or a mixture)
1¼ c. whole milk, at room temperature

Instructions

Rinse cornhusks under cold water. Place them in a deep dish or bowl and cover with boiling water and put a plate or something else on top to keep them submerged. Let sit for at least 30 minutes or until soft.

Wash and dry the strawberries. Remove the stems and place in a bowl. Mash with a potato masher, but leave them a bit chunky. Stir in vanilla and salt. Set aside.

In a bowl, combine butter, shortening, sugar, and baking powder. Mix with paddle attachment until very creamy. Add masa harina and mix well (it should look like coarse meal). Continue to mix, adding a bit of the milk and alternating with the mashed strawberries until fully combined.

Drain the cornhusks and scoop about ¼ cup of the batter in each husk, spreading it around with your fingers or the back of a spoon, leaving at least an inch all the way around and a little bit more on the long sides. Fold one of the long sides toward the center, and then fold the other long side on top. Tuck the exposed sides underneath and tie with a thin strip of husk. If your husks seem too small, overlap two of them to make a large wrapper.

Fill a steamer pot with enough hot water to almost touch the steam tray. Cover bottom of tray with leftover cornhusks and arrange tamales vertically, standing them open-side up so that they rest against one another. Cover with any remaining leaves or scraps. Put on the lid and cook over medium heat until the tamales slide out of the wrappers, ~1-1½ hours. Add more boiling water to the bottom of the pot as needed (you don't want it to all evaporate).

Serve warm. The tamales can be cooled and stored in freezer, wrapped tightly, for up to 3 months.

slightly adapted from My Sweet Mexico by Fany Gerson

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I almost went savory and shared these Tamales Verde with you today. Really, they're pretty basic. Cooked, shredded chicken thighs tossed in a charred salsa verde, wrapped in masa, rolled and steamed. Serve 'em with extra salsa verde and you're good to go! Tamales for dinner and dessert.

And honestly, can you ever really have too many tamales? I think not. On that note, why not head on over and visit Leslie. She made some tamales de puerco I know you'll want to add to your plate!

What happens when two American girls who are both married to Mexican guys find out that although one of them lives in the U.S. and one of them lives in Mexico, they both love eating the same food? Well, naturally they decide to get "together" the only way they can and cook up the same dishes. Or perhaps take the same ingredients and talking about them in their own voice or using them in their own way.

Leslie and I have teamed up to occasionally cook/bake/make a our own versions of the same food. We want to see how similar (or how different) they turn out. Other times we will pick an ingredient and use it however we choose...or maybe just talk about it. Good food knows no borders and we hope to share the food we love with you. It's not a competition, it's a showcase. We will post on the same day as each other and would love to hear your thoughts on what we've made and how you make it.

Join me (here at girlichef) and Leslie in her kitchen (at La Cocina de Leslie) for some delicious food.

She Made, Ella Hace Banner- girlichef.com and lacocinadeleslie.com

I am sharing this post with:

Wednesday, February 1, 2012

Cookbook Spotlight & Cook-Off: Joy the Baker Cookbook by Joy Wilson {Event Announcement}

JTB Cookbook Spotlight & Cook-Off Banner

How awesome is it when one of your favorite bloggers announces that they're coming out with a cookbook?

And how much more awesome is it when you're asked by the publisher of said book, Hyperion (publisher) to host an event around this cookbook?

TOTALLY AWESOME! Yes, I grew up up in the 80's.

It's true. She's one of the first blogs I "discovered". Funny, quirkly, stylish, adorable, and downright irresistible...she's Joy the Baker. From goodies like pancakes, waffles, muffins, cake, and doughnuts to good-for-you things like salads containing grains, veggies and fruit, breakfasts to get your day started right and smoothies for sipping...these are what makes it fun for me to stop by Joy the Baker. Great photos...adorable putty-tat...relatable stories...and recipes that I've tried and loved are what keep me coming back. All of this translates easily into her cookbook. If you feel the same way I do about Joy, I guarantee you're going to want to be first in line to snag your own copy of her cookbook soon to be released (February 28). And if by chance you've been living in a Joy-free world? What are you waiting for! Everybody could use a little Joy in their life.

22 other bloggers will be joining me in showcasing Joy's new cookbook in the Joy the Baker Cookbook Spotlight & Cook-Off to take place over four weeks...kicking off February 12th and wrapping up March 10th. As the host, I have the honor of picking the recipes that everybody will step into their kitchen with during the first two weeks. I chose one sweet and one savory for each week. The other bloggers and I will then make one or both and blog about it. The third week (book release week!) will be blogger's choice so expect to see a glorious array of goodies. The fourth and final week everybody will do a book review, chronicling their experience with the Joy the Baker Cookbook.

Please continue to check this post as I will update it with links to everybody's individual experiences day by day and week by week. I'll also be sliding an interview with Joy into this time frame and (are you paying attention!?) I'll be giving away a copy of the book to one lucky person!

Bloggers participating in the Joy the Baker Cookbook Spotlight and Cook-Off are:

Heather (host) - girlichef

Erica- My Colombian Recipes

Vianney - Sweet Life

Joanne - Eats Well with Others

Sue - The View from Great Island

Christy - Fudge Ripple

Miranda - Mangoes and Chutney

Jenn - Rook no. 17

Cathy - Wives with Knives

Tina - Life in the Slow Lane at Squirrel Head Manor

Michelle - Ms. enPlace