Oh-So-Easy Pie Crust

When I first knew that I really loved to cook, one of the first things I learned to make was pie crust. I wanted to make the pies to contribute to Thanksgiving dinner. This recipe for pie crust has never gone wrong for me. It's super easy and works every time. This crust is pretty basic and will work for most pies. It ends up being super-flaky and tender when you take a bite. I may post some other types of crust in the future, but this is my good 'ole standby! I hope you don't mind my method of using pictures as a sort of...well more like an accompaniment to my instructions. I like visual aids! This 12" round sealed piece of granite was given to me by a friend of the family (thanks Dino) a while back, and now I do not know what I did without it! It was meant to be used as a cutting board, which it is from time to time, but what it works absolutely perfect for is rolling out pie crust! It is the exact diameter I use when rolling out the crust, so I flour it, put the dough in the middle and roll to the edges...plus, it stays cold...so it helps to keep those little balls of butter & shortening from melting! Oh-So-Easy Pie Crust yields: 2 - 9" pie crusts 2 1/2 c. Flour 2 tsp. Sugar 1/2 tsp. Salt 1/2 c. shortening, but into small pieces 8 Tbs. (1 stick) cold butter, cut into small pieces 6 - 8 Tbs. Ice Water Pulse flour, sugar, salt, shortening & butter in food processor until coarse crumbs form. Add 6 Tbs. of the ice water and pulse until mixture just comes together and forms large clumps.

If mixture is still too dry, add a little more ice water at a time until it does just hold together. (Ice water helps keep the butter & shortening from melting.) Turn mixture out onto work surface and pull quickly into a mass. Do this as quickly as possible because you still want to be able to see those balls of butter & shortening in the dough. Those are what keeps the crust so flaky and tender.

Divide dough into two equal parts. Wrap each separately in plastic wrap, forming 2 discs. Store in the refrigerator at least 1 hour, but up to overnight until ready to use. When ready to use, roll out one disk of dough at a time into a 12" round.

Gently roll dough back with rolling pin. Lift dough gently into pie plate. Trim & form edges anyway you like...or fill and (with 2nd disk) repeat rolling process. Lift on top of filling. Once crust is rolled gently on top of filling, crimp edges and cut a few slits in top (to vent). Bake as per instruction to the pie you are making. You can cut this into lattice or use small cutters to make designs in top crust before placing if you wish.

Tortilla Soup

I love soup. I love making it. I love eating it. Love it, love it, love it. One of my absolute favorites is Tortilla Soup and my favorite way to make it is from a recipe by Rick Bayless from his Mexico One Plate at a Time cookbook (p. 152) Of course, I am a major fan of all things Mexican...the food, the culture, the beautiful beaches. Also a major fan of Rick Bayless! He is an absolute genius. Many Mexican recipes that I make are his recipes...or evolved from his recipes...thanks Rick! It's simple, yet delicious...like the best things in life.
***quick update...since I'm subtly mentioning my fondness for soup, I'll also subtly mention this great blog named Kahakai Kitchen. It's a blog with a weekly shout-out to soup and soupy-type meals....YUM....so please check out Souper Sundays!!

Tortilla Soup

recipe adapted from Rick Bayless...Mexico One Plate at a Time

vegetable oil

12 corn tortillas- cut into thin strips

2 small onions- sliced

8 cloves garlic- peeled & left whole

3-4 pasilla chiles- stemmed, seeded & torn in large pcs.

2 cans (14.5 oz ea.) whole, peeled tomatoes- drained

3 qts (12 c. chicken stock/broth)

queso fresco

avocado

limes

Heat ~1/2" oil in dutch oven or deep skillet until it ripples. Add tortilla strips & fry until crisp. Set aside to drain. Pour all but thin layer of oil from pan. Add onions & garlic, stirring occasionally, until golden. Put onions, garlic & tomatoes in blender; blend until smooth.

Fry chile pieces in leftover oil quickly...don't let burn (only 30 seconds or so) or they will be bitter. Set aside to drain. Chop/crumble & reserve.

Add puree to hot pan. Let cook down for 5-10 minutes. Add 3 quarts chicken stock/broth. Let simmer ~30 minutes.

Cut cheese & avocado into cubes. Put some cheese, avocado, tortilla strips & crumbled chiles into soup bowl. Fill with hot soup. Squeeze lime over soup....oh yeah...enjoy!!

Frying the tortilla strips.

Cooking the onions and garlic until golden.

All of the flavor goes into the blender.

This is our cat, Moses...he thinks he's a dog...this is his permanent position in the kitchen while someone, anyone is cooking. Feed me.

mmmmmm, a steaming pot of soup!

Load up your bowl with all of the yummy fillings before ladling in the soup.

Disfrutalo!

RESTORATIVE BROTH!

Tis the season for colds and flu. We've been battling it in our household for the last few days now...so I decided it was past time to make a big batch of my warming Restorative Broth. Okay, so it's basically an uber concentrated stock...but it works for clearing your head and bringing you back to life. I put in a good dose of garlic and most importantly...ginger (both of which have fabulous medicinal qualities)! The Cherokee used garlic as an expectorant and to prevent and fight the common cold. Ginger has also been a long-standing folk remedy for colds...and it is oh, so warming. A good dose of these two plants along with a chicken, some common vegetables and some herbs simmering away on the stove will fill your home with such a comforting scent that you may start to feel better already. Other than the fact that we really needed it, I knew I was supposed to make the broth when I went to the market and found whole chickens for .88 cents per pound! A sign...I bought two...chickens, not pounds. I always make a big batch of this broth because other than being a powerhouse on its own, it is also great used to make chicken noodle soup...or any other recipe you would use broth or stock in. Restorative Broth recipe by girlichef Yield: 3-4 qts. Chicken- 1 whole (or pcs. w/ skin & bone) Onion, yellow- 3 small, wash, quarter (do not peel) Carrots- 5, wash, cut in chunks Celery- 5 sticks, wash, cut in chunks Garlic- 6-8 cloves, smash (peeled or not) Ginger- thumb-sized piece, scrape off skin, quartered Thyme, sprigs- small handful, rinse Parsley or Cilantro stems- small handful, rinse & rip in half Black Peppercorns, whole- cup your hand & dump some in Cloves, whole- cup your hand & dump some in Put all ingredients in a large stock pot (I use an 8 qt.). Cover with cold water. Bring to a boil then turn heat down to low. Skim any scum that forms on the top. Partially cover and let simmer lazily for about 3 hours. Line a strainer (or use a chinois) with a wet coffee filter or cheesecloth. Ladle broth into storage container through strainer. You can discard all the leftover solids. (You can use the meat from the chicken to add back in soup later or in a separate recipe; it will fall off the bone, but most of it’s flavor will be gone…given over to the rich broth!) Cool broth down as rapidly as possible by putting container in an ice water bath, an extremely cold cooler (w/out other food) or whichever method works for you. I leave it overnight in refrigerator once cooled. Remove from refrigerator. All of the fat will have risen to the top and congealed. Remove with a spoon (this is why I refrigerate overnight…makes it so simple to remove fat). You will end up with somewhere between 3-4 quarts, depending on how big your pot was and how much water evaporates during cooking. You now have a beautiful, golden, restorative broth. To serve, heat over stove (or in microwave) until piping hot. At this point, you can season whole batch or per serving (to taste) with salt. You may also use this as a base for soups or in place of other broths, stocks or water in soup. Start with one beautiful chicken. Put in large stock pot. Add remaining ingredients. Cover with water. Bring to boil. Don't forget the ginger....so important!

Once it comes to a boil, turn heat to low. Skim any scum that forms on top (from meat proteins). Partially cover and simmer lazily for ~3 hours. Line a strainer with a wet coffee filter and ladle broth through it into storage container. Thank goodness for the cold and the snow (you won't catch me saying this too often at this point in the winter)...that was probably what made me need this broth in the first place...because I was out of ice and my refrigerator was far too full to cool off a big batch of broth! Chill as quickly as possible, then cover and refrigerate overnight.

Skim the congealed fat that has risen to the top in the refrigerator overnight. Reheat, season with salt to taste. Serve in a bowl....or drink it my favorite way... ...in an over sized mug. Wrap both hands around for extra warmth....ugh, look at me! Can you tell that I really, really needed this? I'm feeling much better now.

***Since writing this post on one of my favorite subjects (soup) I found out about a fabulous website called Kahakai Kitchen that celebrates soup each and every week with an awesome on going post/topic called Souper Sundays....Check it Out!!!

FAT TUESDAY!

It's Fat Tuesday....Mardi Gras....Hooray for Pączki's!

Have you had your Pączki yet? Do you know what a Pączki is? It's pronounced "poonch-key" or "punch-key". It is a yeast-raised Polish pastry eaten on the Tuesday before Ash Wednesday...it marks "Fat Tuesday" (which is the translation of Mardi Gras)! One last indulgence before Lent (and a way to use up all the eggs, cream, sugar and other foods forbidden during Lent)...hence one last indulgence before fasting. Fasting...Fasting?! Yikes, not for me, but then again, I'm not Catholic...or Polish. What I am is a supporter of my local bakery...they make the softest, richest Paczki's around.

This year, I chose a Bavarian filled Pączki...my hubby chose Strawberry filled...we have a Chocolate filled one still staring at us from the counter. With all the choices, no wonder it's called "Fat" Tuesday....Bavarian, Chocolate, Strawberry, Red Raspberry, Prune, Blueberry, Apple, Lemon, Peach, Apricot...what's your favorite Pączki filling?

Bacon and Cabbage

Okay, I'm not claiming this is an "authentic" Irish bacon & cabbage...but it is good, and it is simple. I had about a half a head of cabbage sitting in the fridge that I really needed to use, and of course, I had bacon. MMMMMM....BACON! Saint Patty's day is coming up soon, so I figure I'm just getting warmed up.

I used 1/2 lb. of bacon (sliced 1/4" across). Put in pan and saute on medium-low heat until just done. Next I added 1/2 head of green cabbage (remove core, sliced 1/4" across). Yes, I left all of the delicious bacon grease in the pan...don't worry, the cabbage will soak it up nicely. I also added 1/4 tsp. caraway seeds (leave them out if you don't like them), a few grinds of black pepper and ~1/2 tsp. of salt (remember, the bacon is salty, too...you can add more later).

Stir in up well, cover and turn the heat down to low. Cook for about 20 minutes, stirring occasionally...or until cabbage is tender. Cook up some potatoes (I used shredded) and some sausage to serve with the bacon and cabbage.

When cabbage is tender, turn off heat and add a few glugs of White Wine Vinegar. Taste and adjust seasoning if necessary. This will serve ~4 as a side dish. And as usual, this dish will double just fine.

(recipe by gilrichef)

Heather eats Almond Butter...and so does Heather.

I was recently "tagged" on one of those Facebook chain-type notes. The title of it was My Life according to Google. For those of you who don't have a Facebook account (there are still some people who don't, right), it basically works like a chain email letter. Once you've been tagged, you copy the note, open up a new note and paste it in, then erase the first person's answers and insert your own. Then of course, you "tag" your friends and hope they'll tag you back, etc etc... In this particular note, you enter your first name in the Google search bar followed by another word (given) and your answer is the first response that scrolls up automatically, or if nothing pops up, then you click I feel lucky and use what shows up there. Most of these made me laugh or were pretty cute. Some of my answers were.....Heather needs a childhood.....Heather looks like Hollywood actresses.....Heather will say if you're a pain in the butt.....Heather says vote...but my absolute favorite was when I typed in Heather eats and was taken to the blog Heather eats Almond Butter. Heather eats Almond Butter!!! Yes. Yes, I do. As a matter of fact, I love Almond Butter. This is a great blog, by the way. (Other) Heather shares her story of losing weight through a healthy lifestyle...check it out...and she enjoys lots of almond butter. I discovered Heather's blog in the same week I discovered the Joy the Baker blog. Joy had a post about making homemade peanut butter. I took it as a sign that I found these great blogs so close together and decided to put the two together and make my own...you guessed it...Almond Butter. Hooray! Funny what some beautiful photos and friendly writing can do. Making nut butter is actually super simple. Makes me wonder why I never took the time to do it before? Well, the culinary juices are flowing, so...into the kitchen. Here's the method I used to make my Almond Butter (adapted, basically from Joy's Homemade Peanut Butter method): Preheat oven to 350 degrees F. Spread 10 oz. shelled almonds ontoa foil-lined sheet pan. Place in hot oven for ~10-12 minutes...shaking the pan a few times during the process. The ultimate indicator of doneness will be the lovely roasted nut smell rising in the air...and the color of the nuts will have deepened. Remove promptly (burnt nuts- bad) and let cool. Once the nuts are cool, transfer the the bowl of a food processor. Add a pinch or 2 of sea salt. Process on high. They will look moist & crumbly after ~2 mins. After another couple of minutes, the nuts will look mostly smooth. I ended up letting them spin on high for ~5 minutes, scraping the sides of the bowl about 1/2 way through. Just look at the end result!! Gorgeous. I put a dab of my store bought almond butter on a plate with a dab of my homemade almond butter. Store bought is on the left, mine on the right (w/ the almond in it). Notice a difference? Not really....me either. It's almost too easy. I ended up with somewhere between 1 & 1 1/2 c. of homemade Almond Butter. Just seal it in an airtight container in the refrigerator. Stir before using, because the oils will seperate and make their way to the top of the jar. Pictured next is a picture of my "former" almond butter alongside my new & improved....isn't homemade always better!? And in this case, about half the price (bonus!). One of my favorite almond butter snacks.

So, I want to send out a big thank you to Heather and Joy for stoking my culinary fires for this post...I look forward to reading more from both of you.

* oh yeah, for some variations or a sweeter nut butter, try drizzling in a little honey or maybe using a little vanilla salt in place of the regular sea salt...the possibilities are endless. Substitute your favorite nut!

That's a hushpuppy...really?

I made homemade hushpuppies for the first time today. Now, sadly what I expected was a dense ball of seasoned, fried cornmeal. What I got were airy puffs with a slightly crisp outer shell. Also, they weren't round. I expected them to be round. Apparently I've only ever eaten hushpuppies from fast food restaurants...is this true? I'm waiting for a rebuke to come tumbling out of my memory stores, but it's not happening. Huh. Really? Wow. The recipe I made was sent to me by CooksCountry/America's Test Kitchen. A while back I signed up to be a home recipe tester...this is the latest one to try. I believe the mechanics of it are that the recipes are tested and prodded in their kitchens first (how I'd love to have that job...seriously, I would), then sent out to X number of home testers. I anxiously await the arrival of new "test" recipes to my inbox. Funny how the mind works, but as I was frying these hushpuppies...I smelled fish. I didn't even have any fish in the house. So, I'm guessing...memory association? I will make them as part of a meal next time...probably including fish. I think they'd be good dipped in a lemony aioli or in malt vinegar. HUSHPUPPIES recipe from CooksCountry/America's Test Kitchen Yield: ~25 Both white and yellow cornmeal will work here but avoid coarsely ground cornmeal, it will make the hushpuppies too gritty. Be sure to let the batter rest for at least 10 minutes before frying. The batter thickens slightly as it rests, making for more cohesive hushpuppies. ¾ cup cornmeal ½ cup all-purpose flour 1½ teaspoons baking powder ½ teaspoon baking soda ¾ teaspoon salt ¼ teaspoon cayenne pepper ¾ cup buttermilk 2 large eggs ¼ cup minced onion 2 quarts peanut or vegetable oil 1. MAKE BATTER Combine cornmeal, flour, baking powder, baking soda, salt, and cayenne in large bowl. Whisk in buttermilk, eggs, and onion until combined. Let batter sit at room temperature for 10 minutes or up to 1 hour. 2. FRY HUSHPUPPIES Heat oil in large Dutch oven over medium-high heat to 350 degrees. Drop half of batter in heaping tablespoons into oil and fry until deep golden brown, 2 to 3 minutes, turning hushpuppies halfway through cooking. Transfer to wire rack set over rimmed baking sheet and repeat with remaining batter. Serve. (Hushpuppies can be refrigerated in airtight container for 2 days. Reheat in 450 degree oven for about 10 minutes.) Hushpuppy is a fun word to say, isn't it? Hushpuppy. HUSHPUPPY! The only thing I will change next time is the seasoning. I'm not sure exactly how yet, but I'll work it out. Any suggestions?

Hummus

...yeah, big fan! Before tonight, it had been some time since I last made hummus, and for the life of me, I can't figure out why. I suppose it's probably because when I'm at the market, I stroll down the aisle with the tahini...wince...and keep on moving. But in all honesty, if you can spring for it, then buy it; it is so worth it! I like my hummus nice and garlicky...that heat, that punch of flavor that spreads pleasantly and territorially over your tongue...and lingers, even after you've brushed your teeth. Twice.

My recipe calls for dried chickpeas, but if you have canned ones in your pantry already, then you might as well use them...you will be done making this in no time at all! If you're not as big a fan of garlic as I am (gasp!) or if you are taking this to a get-together where people don't want that big garlic smell, then just decrease the number of garlic cloves. You can even substitute roasted garlic in place of the raw garlic for a milder garlic flavor. And I know, I know...how much juice "exactly" is in a lemon? It varies...some are juicy, some are not...so, buy an extra lemon and taste it as you make it (always important anyway). The lemon brightens up that earthy flavor of the chickpeas and cuts that pungent garlic.

My personal favorite way to eat hummus is to drizzle it with some olive oil, sprinkle it with some paprika & maybe a few cilantro leaves and scoop it up with some pitas that have been baked until golden. If I have the foresight, I also like to add some steamed broccoli & cauliflower that I put in a skillet with some olive oil, red pepper flakes and finish with some Parmesan & a squeeze of lemon. Put that on a plate along with the hummus and the pitas and tuck in!

Hummus by girlichef Yield: ~1 1/2 qt. (6 1/2 c.) Chickpeas, drained & well-cooked (or canned)- 4 c. Tahini- 1 c. Sesame Oil- 1/4 c. Olive Oil- 1/4 c. Garlic, whole, peeled- 5 cloves Freshly squeezed lemon juice- (of) 2 1/2 lemons cumin, ground- 1 Tbs. paprika- 2 tsp. salt- 1 Tbs. white pepper- 1/4 tsp. water- 1 - 1 1/3 c. Place all ingredients in food processor and process until it is a smooth puree. If it seems to stiff, then add a little more water at a time until it seems loose enough. Taste and adjust any seasoning as needed. Serve as is or drizzle w/ olive oil & sprinkle w/ paprika. You can garnish w/ a few whole chickpeas & some parsley or cilantro. It's also good w/ a little seasoned, cooked ground beef. Pitas Preheat oven to 375. If you have a pizza stone, put in oven to heat, if not, use a baking sheet. Rub or brush some pitas with olive oil. You can sprinkle it w/ salt & pepper or herbs if you wish...but I prefer them with only the olive oil. When oven is nice & hot...Put your pitas on a single layer on your stone/sheet pan and bake a couple of minutes until golden on bottom; flip over and cook a couple more minutes until golden all over. Do not over bake. When you bite into the pita, it will be crisp on the outside and chewy & steamy on the inside. Eat right away! This recipe makes a big batch...do you sense a theme throughout the past couple of posts...what can I say, I like to share (remember, if everybody is eating it, there will be nobody to assault with your 'eau de garlic'). I also like to have plenty to eat for the next couple of days or pack in lunches, etc. This will keep great for a few days if refrigerated in airtight containers. Also, if you don't have sesame oil, or don't like the distinct flavor of sesame oil, you can omit it and just put more olive oil in its place. And alas, if you want to make a smaller batch, a 1/2 recipe will turn out just as tasty.