Man, do I have a great family! =] This Christmas, I asked for (begged, pleaded, bribed...) lots of kitchen equipment. Basically stuff that I didn't register for when I got married, because I thought I'd never used it. And now, having realized how often I cook and how helpful some of these things are, I don't want to have to buy them myself! haha!
So what was on this year's wish list? So happy you asked. Here ya go!
1. Dutch oven (at least 7 qt.)
2. French rolling pin
3. *Large* mixing bowls
I had heard of Dutch ovens previously, but never figured I would make enough soups in enough quantities to justify owning one. Little did I know that those suckers are darned useful for making just about anything. So I got a 7 qt. creamy white Martha Stewart Dutch oven from my parents (Love it! Thanks!!) and a Lodge Ware 3 qt. Dutch oven from the hubby (who listened to and remembered me ranting and raving about how much I wanted/needed/demanded a Dutch oven -- he's the best!).
I also already have a rolling pin. It's a traditional, granite pin by Kitchen Aid and, like nearly everything I registered for, it was dishwasher safe. But the spring that enabled the pin to turn properly apparently was not dishwasher safe and rusted terribly. Leading to a situation where, the second or third time I used the thing, I took it out of the dishwasher after cleaning it and rust-colored water ran out of the handle area onto my foot. I know what you're thinking: "Ewwwww!" And you know what? You're right! That's exactly what I yelled at the very top of my lungs. So in addition to the Martha Dutch oven, my parents also got me a French rolling pin. It will be ideal for rolling out the crusts for my favorite apple tarts.
Now, let me say that I have mixing bowls. But I didn't have really huge, honkin' mixing bowls that I could mix up say, a double batch of homemade meatballs in. Well, now I do (thank you to my mother-in-law, Linda). This set comes with 4 nesting, stainless steel bowls and airtight lids for each. The bowls are dishwasher safe, and have already been put to good use mixing up a batch of the aforementioned meatballs.
Finally, let me say that I am blessed to be able to cook for family and friends and do so often. This past year has been an amazing one, with a visit from my best friend this past summer and several family lunches and dinners with both my and my husband's family.
I'm a lucky girl. And I'm lucky to share it with you. Happy Christmas! Happy 2010. May this new year be even better than the previous.
*Details in a future post about our New Year's Eve party and all the yummies we served. =]
Tuesday, December 29, 2009
Thursday, December 17, 2009
Oreo Truffles
Today is the first day of final exams. Which means that all my grades had to be finished yesterday so that students would know their grade going into finals. Which meant that last night, for the first night in a long time, I had -- wait for it -- nothing to grade! Bliss! Joy! Rapture!
Which meant I couldn't wait to get home and cook something. So for my project, I picked something I could bring to school and share:
Oreo Truffles
Ingredients:
1 package Oreos
1 8 oz. block of Philadelphia Cream Cheese, softened
1 lb. of chocolate (I used Dove Milk Chocolate Silky Squares, but have also covered the truffles in white chocolate, turning them into Inside-Out Oreos)
Directions:
Break up a package of Oreos into chunks and place in a food processor. Process until smooth (no chunks in thr truffles!). Add the softened cream cheese and process until the mixture comes together (generally, you'll know this has happened when the mixture forms a shiny clump on one side of the food processor's bowl). Using a small ice cream scooper (mine is 1-inch in diameter), scoopt the Oreo mixture out onto a wax paper- or parchment-lined cookie sheet. Refrigerate for 15-20 minutes. While mixture cools, melt chocolate in a double boiler.* Remove cooled mixture from the refrigerator, roll scoops into balls and dip in melted chocolate. I used forks to remove the balls from the melted chocolate so that the excess could drip off. Place chocolate-covered balls onto another wax paper- or parchment-lined cookie sheet and refrigerate overnight.
These are incredibly rich, so enjoy them with a large glass of milk handy.
*If you don't own a traditional double boiler, or, like me, discovered that chocolate burns easily in a traditional double boiler, try this trick:
Place a glass bowl over a pot of gently simmering water. Make sure the bowl isn't touching the water. Congratulations! You've just created a homemade double boiler. Chocolate (or anything else you're in the mood to melt) will melt more slowly, but I've never burned chocolate using this method.
Which meant I couldn't wait to get home and cook something. So for my project, I picked something I could bring to school and share:
Oreo Truffles
Ingredients:
1 package Oreos
1 8 oz. block of Philadelphia Cream Cheese, softened
1 lb. of chocolate (I used Dove Milk Chocolate Silky Squares, but have also covered the truffles in white chocolate, turning them into Inside-Out Oreos)
Directions:
Break up a package of Oreos into chunks and place in a food processor. Process until smooth (no chunks in thr truffles!). Add the softened cream cheese and process until the mixture comes together (generally, you'll know this has happened when the mixture forms a shiny clump on one side of the food processor's bowl). Using a small ice cream scooper (mine is 1-inch in diameter), scoopt the Oreo mixture out onto a wax paper- or parchment-lined cookie sheet. Refrigerate for 15-20 minutes. While mixture cools, melt chocolate in a double boiler.* Remove cooled mixture from the refrigerator, roll scoops into balls and dip in melted chocolate. I used forks to remove the balls from the melted chocolate so that the excess could drip off. Place chocolate-covered balls onto another wax paper- or parchment-lined cookie sheet and refrigerate overnight.
These are incredibly rich, so enjoy them with a large glass of milk handy.
*If you don't own a traditional double boiler, or, like me, discovered that chocolate burns easily in a traditional double boiler, try this trick:
Place a glass bowl over a pot of gently simmering water. Make sure the bowl isn't touching the water. Congratulations! You've just created a homemade double boiler. Chocolate (or anything else you're in the mood to melt) will melt more slowly, but I've never burned chocolate using this method.
Friday, December 4, 2009
Cheddar Dill Scones
I am so behind on my blog postings! I don't know where the time goes these days. Not only that, but the last few posts I have managed to squeeze in, I forgot to upload pictures.
So this weekend, I will be trying to rectify this situation. I will be doing my best to get my lst few posts' pictures inserted in their proper spots, as well as blogging some of my recent kitchen antics.
For now, however, here's a recipe I tried recently for cheddar dill scones. Like so many others in my repertoire, it's a Barefoot Contessa recipe. In making these, I did learn several important lessons, however, which I will now share:
1. Ina's stand mixer is bigger than mine. In the future, I will cut her scone recipes in half.
2. Read the manual for the food processor's shedding attachment before just blithely assuming you know how to use it.
3. Invest in a cookie or biscuit butter for future scone-making. Some of my "free-hand cuts" were a little too generous.
4. Read the whole recipe over again before putting scones in the oven to avoid the inevitable baked-on mess when I realize that I forgot to sprinkle cheddar over the top of the scones before baking.
5. Make sure all your ingredients are very, very cold. The butter needs to be very cold so that once the scones are in the oven, the water in the butter will evaporate and create steam, which makes the scones puffy and delightful.
Overall, these were very good. Buttery, rich, and they made the whole house smell heavenly. Quite indulgent, and best served in small portions! I hope you enjoy them as much as I did!
Cheddar Dill Scones:
Ingredients:
4 cups, plus 1 Tablespoon of all-purpose flour, divided
2 Tablespoons baking powder
2 Teaspoons salt
3/4 lb. cold unsalted butter, diced
4 extra large eggs, lightly beaten
1 cup cold heavy cream
1/2 lb. sharp cheddar cheese, shredded
1 cup fresh minced dill
1 egg beaten with 1 Tablespoon of milk, for the egg wash
Directions:
1. Preheat oven to 400 degrees.
2. Combine 4 cups flour, baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment.
3. Add the butter and mix on low until the butter is in pea-sized pieces.
4. Mix the eggs and heavy cream and then add quickly to the flour-and-butter mixture. Combine until blended.
5. Toss together the cheddar, dill, and 1 Tablespoon of flour and add to dough. Mix together until just incorporated.
6. Dump the dough untila well-floured surface and kneed for 1 minute until the cheddar and dill are well-distributed.
7. Roll the dough out until it's 3/4 inch thick.
8. Cut dough into 4-inch squares and then cut in half diagonally to make triangles.
9. Brush the tops with egg wash and bake on a baking sheet for 20-25 minutes until the outside is browned and crispy and the inside is fully baked.
So this weekend, I will be trying to rectify this situation. I will be doing my best to get my lst few posts' pictures inserted in their proper spots, as well as blogging some of my recent kitchen antics.
For now, however, here's a recipe I tried recently for cheddar dill scones. Like so many others in my repertoire, it's a Barefoot Contessa recipe. In making these, I did learn several important lessons, however, which I will now share:
1. Ina's stand mixer is bigger than mine. In the future, I will cut her scone recipes in half.
2. Read the manual for the food processor's shedding attachment before just blithely assuming you know how to use it.
3. Invest in a cookie or biscuit butter for future scone-making. Some of my "free-hand cuts" were a little too generous.
4. Read the whole recipe over again before putting scones in the oven to avoid the inevitable baked-on mess when I realize that I forgot to sprinkle cheddar over the top of the scones before baking.
5. Make sure all your ingredients are very, very cold. The butter needs to be very cold so that once the scones are in the oven, the water in the butter will evaporate and create steam, which makes the scones puffy and delightful.
Overall, these were very good. Buttery, rich, and they made the whole house smell heavenly. Quite indulgent, and best served in small portions! I hope you enjoy them as much as I did!
Cheddar Dill Scones:
Ingredients:
4 cups, plus 1 Tablespoon of all-purpose flour, divided
2 Tablespoons baking powder
2 Teaspoons salt
3/4 lb. cold unsalted butter, diced
4 extra large eggs, lightly beaten
1 cup cold heavy cream
1/2 lb. sharp cheddar cheese, shredded
1 cup fresh minced dill
1 egg beaten with 1 Tablespoon of milk, for the egg wash
Directions:
1. Preheat oven to 400 degrees.
2. Combine 4 cups flour, baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment.
3. Add the butter and mix on low until the butter is in pea-sized pieces.
4. Mix the eggs and heavy cream and then add quickly to the flour-and-butter mixture. Combine until blended.
5. Toss together the cheddar, dill, and 1 Tablespoon of flour and add to dough. Mix together until just incorporated.
6. Dump the dough untila well-floured surface and kneed for 1 minute until the cheddar and dill are well-distributed.
7. Roll the dough out until it's 3/4 inch thick.
8. Cut dough into 4-inch squares and then cut in half diagonally to make triangles.
9. Brush the tops with egg wash and bake on a baking sheet for 20-25 minutes until the outside is browned and crispy and the inside is fully baked.
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