Posts filed under 'Rants, Semi-Rants and Non-Rants'
It’s on the site! – A Rant and a Rockin’ Recipe
(From the Misc Collection at emealsforyou.com)
Our friends and old neighbors were here this weekend. It was great to catch up, great conversations over good food and wine. One thing stood out; after our week-long trip to New Jersey last week and their visit this week I found myself saying over and over again, “it’s on the site.” I provide free recipes here on the blog but I have hundreds of recipes and meal plans on my website: emealsforyou.com. If you like what you see here you should go over to the website and give it a try. The goal is to get you and your family and friends sitting down to good food and great conversations.
Here is a really good recipe for margaritas provided by our friend Laura from her father. These are smooth, delicious and deadly. Thanks Rick!
Rockin’ Rick’s Margaritas
| Complexity: | Easy |
| Serves: | 6 |
| Category: | Misc |
| Meal: | other (General) |
| 1 | 12 oz can | limeade |
| 4 | 12 oz can | water |
| 1 | 12 oz can | Triple Sec |
| 1 | 12 oz can | tequila |
| 0.75 | 12 oz can | vodka |
Pour limeade into a blender, add 4 cans of water, 1 can of Triple Sec, 1 can of tequila and .75 can of vodka. Blend well and serve over ice.
Add comment July 19, 2010
Is your temperature really what you think it is? – A Helpful Rant
As frequent readers will know we moved just before the New Year. Setting up the new kitchen, getting things where I want them, getting a “good flow” of movement has been a building process. Sometimes it’s the little things we miss.
This weekend I was responsible for the desserts at a neighborhood picnic. I settled on Croissant Bread Pudding and Hazelnut Toffee Cheesecake, as both are great and serve a ton of people. Baking the desserts seemed to take longer than it should have. I should have looked into the reason why but rushed through and they came out great, although taking longer and requiring me to constantly check on them.
I should have remembered installing a new oven for my mother-in-law a few years ago. Visiting months after the install she said her recipes were taking a longer time to bake. I cooked some David Lee Shrimp ((From the Appetizer Collection at emealsforyou.com) and they seemed to take forever to bake. Pulling an oven temperature gauge from her closet I found her oven to be off by about 25 degrees. The fix was an easy one, the manual instructed me to push these buttons in sequence then that button to raise the temp and it is fixed.
Back to my problem. When the light bulb in my brain went off I simply checked the real oven temp, hence the picture of the gauge above, and found my oven was off by 10 percent. That means that my desserts, requiring 350 degrees, were baking away at only 315 degrees. The bottom line is for a few bucks you can check your oven and perhaps save time when baking or at least have piece of mind that what you set your temp to is actually the temperature in the oven.
Here’s the Hazelnut Toffee Cheesecake recipe.
Hazelnut Toffee Cheesecake
| Complexity: | Easy |
| Serves: | 12 |
| Category: | Dessert |
| Meal: | N/A |
| 0.5 | cup | sugar, brown |
| 1.5 | cup | hazelnuts, ground |
| 2 | oz | bourbon, Jack Daniels |
| 8 | Tb | butter, salted |
| 8 | large | egg |
| 4 | large | egg, whites |
| 2 | cup | sugar, white |
| 2 | tsp | vanilla |
| 48 | oz | cream cheese |
| 2 | cup | heathbar bits |
Have everything at room temperature. Combine brown sugar, bourbon, nuts and butter, spread evenly on bottom of spring- form pan. In a food processor mix everything except the toffee together until very smooth. Stir in toffee. Pour into spring form pan, place on cookie sheet and bake at 350 degrees for 1 hour. Turn off oven and let cheesecake sit ( in oven) for 1 hour.
This is best if made the day before and refrigerated over night.
This recipe serves at least 12.
Add comment June 1, 2010
You Can Reduce Your Salt Intact – A Rant
Seems everywhere I look someone is telling me to reduce my salt intake. This is a much easier task then you think. The first step is to stop eating all that fast, takeout food. Sure it taste great; they load it up with salt to make it taste great. Then you ask them to put some extra salt into the bag, just in case they shorted the fries.
Look, I have been telling everyone for over a year that they need to start preparing meals at home. The more you make at home the less you are at the mercy of the 16 year old working the fry machine. The second easy thing you can do is to stop using all of those pre-prepared foods. Again, the companies load these up to make them taste good, taste good but very bad for us. Make meals using fresh ingredients, check out any canned goods you use in cooking. There are low sodium versions of almost everything on the market these days.
So finally let me hit home…do it for the kids. Make their meals and besides healthier meals , you may just have the opportunity to spend some quality time with them. And as an added bonus, eating healthier yourself may just keep you around to see their kids.
Add comment January 28, 2010
Cell Phones and Table Manners – A Not So Futuristic Rant
I didn’t think I would become a curmudgeon but here I am complaining again about manners, or more importantly about lack of manners. Don’t you think it is about time to put those cell phones on hold, at least during family dinners? ‘Course then again who has family dinners anymore. Don’t get me started on that!
Growing up we had no cell phones at the table, we had no tv on during dinner. All we had was good food and a chance to talk to each other. As my kids were growing up we had two, make that three, rules at dinnertime. The first was when I put the food on the table you’d better be in your seat. Shirts were required and there were no hats, with the exception of stupid birthday hats, allowed. It didn’t take long for my kids’ friends to catch on. They were always welcomed at the table as long as they followed the rules. Many good conversations took place at that table and I think both the adults and the kids learned from them.
Back to the phones at the table thing. I spend time and energy creating good meals. I find it very annoying to have people constantly checking their phones while attempting to have a meal. Are they that important that their texted comments, if not immediately sent, would set in motion the end of the world? Perhaps their friends would not be able to LOL, and we all need to LOL on occasion, if not for their texted insight into how the world works. One frightening aspect about this new phenomenon is that the adults now feel free to join in on the texting at the table. Maybe we should spend more time teaching how to use a knife and fork properly and less time LOL’ing; but them again I am just a grumpy old man.
Add comment January 21, 2010
Back in the Kitchen Again – Doing the Happy Dance
(From the Dessert Collection at emealsforyou.com)
Dana's Flourless Chocolate Cake
I’m doing the happy dance, I am back in the kitchen again. Some of you will think I am nuts, some only semi-nuts and a few will understand. For those of us who cook, eating in fast food restaurants, getting take-out, or even going to the chain restaurants is a punishment, not a plus. The food is never as good as it should be, the atmosphere not great and not up to the high standard we set at home. So you can see that now that my move is complete and my kitchen almost back to where I know what is “behind door number 3″, I am extremely happy to be “home” again. I am still trying to get everything situated in the kitchen, what goes in what drawer and where the particular plates are but man it is good to be making the food the way I want it and besides, no tipping required.
My wonderful brother-in-law came to town to help with the move and we are working on his kitchen skills. Over the years he has paid attention, more attention than I thought, in the kitchen as we caught up on our lives. We cooked a few meals together and I was pleasantly surprised that he had absorbed many of the basics. Anyway, during the NJ Christmas trip he put in his “wish list” for desserts, we did 4 out of the 5 he requested. The odd man out was a flourless chocolate cake so I thought it was fitting that we, actually he, would make this while he was here. He did a great job on the cake. We did think it took longer to bake than it should have so a good lesson here is to check the oven temperature on a new or different oven when baking for the first time. Apparently my oven beeps when it is preheated; only problem was that it beeped about 20 minutes and 100 degrees before it reached the proper temperature. This threw the total baking time off somewhat. Anyway, the cake was great and I froze the leftovers, so last night I had a piece. The cake was good, the memories better, so here’s to your, Campy, for all your help and for the cake.
Dana’s Flourless Chocolate Cake
| Complexity: | Medium |
| Serves: | 10 |
| Category: | Dessert |
| Meal: | Happy Birthday (Celebration Meal Plans) |
| 8 | Tb | butter, salted |
| 16 | oz | chocolate, semi-sweet bits |
| 9 | large | egg, separated |
| 1 | cup | sugar, white |
| 3 | Tb | cocoa |
| 1 | recipe | chocolate ganache |
Preheat oven to 350. butter a 9” springform pan; line the bottom with buttered wax paper, dust with cocoa powder. Melt chocolate and butter together, allow to cool slightly. Separate eggs; beat yolks on medium for 1 minute, add sugar and beat until light yellow. In a separate bowl beat egg whites until just peaking. Blend cooled chocolate with egg yolks, add cocoa; fold in egg whites. Pour into pan, bake for 40-45 minutes. This is a very moist cake and an inserted knife should come out barely wet. Allow to cool for ½ hour prior too removing from pan. Pour chocolate ganache over top, leave on counter until ready to serve.
If you refrigerate this cake the ganache will lose its shine.
·Note: This is almost a souffle; it will rise and drop, if the center caves in don’t panic. Fill with berries and pretend it was on purpose. It happens to all of us.
Add comment January 19, 2010
Table Talk – A Nostalgic Non-Rant
An Old Friend
We will be moving at the end of the month; not far, just down the street, but we will be making the move without an old friend. It’s time to make a change, our dining room table , with us since the early ’70′s will not be going with us. They say ” if walls could talk” but I am inclined to believe that dining room tables have the real stories.
This old pine table, purchased unfinished in Bordentown, NJ and squeezed into our first home, has made every move we have made. It’s been expanded to meet the growing needs of family and extended family. Used as a workbench; I once inadvertently drilled holes through my work piece and into the table top, I am still getting harassed over it. It has been dressed with tablecloths from Greece, Grandmother Story’s china, King Richard silverware and crystal from Tiffin, not to mention sippy cups and a few snoopy forks and spoons. We have dumped a Louisiana Crab Boil on top and served only the best Julia Child’s recipes during our recent “Julia weekend”. It has been used to celebrate births, promotions, and the lives of those no longer with us.
In its 35 years I remember lots of good meals, good company and good conversations; I can’t remember anyone ever leaving it in anger. Five generations have enjoyed sitting around it. As our family and extended family enjoy an early Christmas this year, we will once again raise our glasses and think about those who have graced us with their presence.
It is time to pass this table along to another family, to give someone else the benefit of its wisdom. Sitting there all those years, never commenting, just supporting family and friends.
Add comment December 3, 2009
You Don’t Have To Be Martha Stewart, Series 5 – A Helpful Rant
(From the Misc Collection at emealsforyou.com)
Hazelnut Toffee
I thought it was right to end this series on homemade holiday treats and gifts with, what I consider, the best of the best. This homemade candy treat is easy to make, and has magical properties, it disappears as soon as it is put out.
I started this post and then realized I had written one on the toffee last year. So with apologies to those who remember the post I will repeat it here, I think I got it right that time. One last thing I would be remiss if I didn’t take the time to remind everyone to donate what you can to a food bank or local food drive. We support Manna Outreach, Inc in Cincinnati. Click here to go to the Manna Outreach website to donate.
Here is the post:
I used to make Hazelnut Toffee every year at Christmas. I would make several batches and then buy some nice Christmasy tins and pass the toffee around to the neighbors. We moved and I guess I kind of let the tradition get away from me. The kids grow up; you move away from the comfort zone you have established and some of the little things fall by the wayside.
I could find some tins and begin again with the new neighbors but for some reason it just doesn’t feel the same. Old friends ares still old friends but bonding with new friends takes time… histories have to be exchanged. Mutual interests need to be defined and common causes voiced. New lifestyle patterns are in place and time just seems to move faster.
The good news is that my kids now make the toffee and make the rounds with the Christmasy tins. And look, I made the toffee again… now if I can only find my tins.
A word of caution; this recipe involves very hot sugar and should not be made around children, as spills happen.
Hazelnut Toffee
| Complexity: | Medium |
| Serves: | 12 |
| Category: | Misc |
| Meal: | other (General) |
| 30 | Tb | butter, salted |
| 1.5 | cup | sugar, white |
| 0.5 | cup | sugar, brown |
| 3 | Tb | honey |
| 0.5 | cup | water |
| 1.5 | cup | hazelnuts, toasted |
| 20 | oz | chocolate, semi-sweet bits |
| 0.5 | cup | hazelnuts, ground |
Toast nuts in a 400 degree oven for 5 minutes, remove immediately, cool and roll in a towel to remove husk. Place in plastic bag and hit with a flat pan to crush.
Prepping the chocolate- Place chocolate bits in a small food processor and chop into small pieces.
In a medium size, heavy pot place the butter, sugar, water and honey, heat over high heat about 15 minutes, stirring occasionally, until the mixture reaches 290-300 degrees on a candy thermometer. Immediately add the crushed nuts, remove from heat, and stir. Pour on a greased cookie sheet (11 X 17), spread out evenly and sprinkle the chocolate on top, when the chocolate melts sprinkle the ground nuts on top. Cool and store in airtight containers.
CAUTION: This is not a project you make with your kids. The sugar reaches 300 degrees and is very dangerous if handled improperly.
Add comment November 19, 2009
You Don’t Have To Be Martha Stewart, Series 4 – A Helpful Rant
(From the Bread Collection at emealsforyou.com)
Date and Nut Bread
As we close in on the holidays I begin to bake various breads for both easy morning breakfasts and gifts for giving away. The Date and Nut Bread makes a perfect treat to take to a friend’s house for that holiday brunch or as a “leave behind” gift. I bake them in small round springform pans but you can make them in almost any ovenproof container you have around your kitchen. If you can’t find anything to bake the bread in try using a 15 oz can, lid removed, washed thoroughly. Place the can upright on a baking sheet or pie plate and bake until a toothpick inserted in the middle comes out clean.
Once baked and cooled place in a plastic bag and freeze until needed. I usually bake these along with banana bread muffins and cornbread muffins. That way I have an assortment to wow my guests or as gifts.
Date & Nut Bread
| Complexity: | Easy |
| Serves: | 10 |
| Category: | Breads |
| Meal: | other (General) |
| 1 | cup | Dates, dried, chopped |
| 1 | cup | walnuts, chopped |
| 0.33 | cup | karo syrup, dark |
| 1.5 | tsp | baking soda |
| 0.5 | tsp | salt, kosher |
| 3 | Tb | butter, unsalted |
| 0.75 | cup | water |
| 2 | large | egg |
| 0.75 | cup | sugar, white |
| 0.5 | cup | flour, wheat |
| 1 | cup | flour, all-purpose |
Preheat oven to 350 degrees.
Grease a 81/2 X 41/2 X 3 inch loaf pan.
Put dates, walnuts, baking soda, salt, karo syrup and butter in a bowl. Heat water to the boil and pour on top of date mixture. Let stand for 15 minutes.
Beat eggs and sugar together in a large bowl. Add the flours and stir. Add in the date mixture and stir until well blended. Pour batter into the loaf pan and bake 40 -50 minutes, until a toothpick inserted in the middle comes out clean. Remove from oven and allow to cool. Slide a knife around pan and invert over a serving plate. May be frozen.
1 comment November 12, 2009
You Don’t Have To Be Martha Stewart, Series 3 – A Helpful Rant
(From the Bread Collection at emealsforyou.com)
Sticky Buns
Okay, so now that you have your homemade Kahlua and Lemmoncello “maturing” in your dark closet we need to move on to other ideas for holiday gifts you can make and the recipient will love. Next in my mind, on the easy but really appreciated homemade gifts list are sticky buns. I give these year-round when I think they would be an ideal surprise for breakfast. Delivered hot and sticky on a holiday morning or just to be nice, they fill the house with that sweet smell you remember from visits to the corner bakery when you were growing up. You may also package them in a nice basket unbaked to be baked later. Frozen they last forever and when defrosted offer the perfect touch for a special morning.
The great part about these sticky buns is that they are very easy to make. Make the recipe for yourself and you will still have some leftover to share.
Sticky Buns
| Complexity: | Easy |
| Serves: | 12 |
| Category: | Breads |
| Meal: | Company for Breakfast (Share-a-Meal Plans) |
| 2.5 | cup | flour, all-purpose |
| 0.25 | cup | sugar, brown |
| 1 | package | yeast, dried |
| 0.5 | tsp | salt, table |
| 0.75 | cup | water, hot |
| 4 | Tb | butter, unsalted |
| 1 | large | egg |
| 0.5 | tsp | cinnamon. ground |
| 8 | Tb | butter, unsalted |
| 0.75 | cup | sugar, brown |
| 1 | Tb | cinnamon. ground |
| 1 | cup | walnuts, chopped |
| 0.75 | cup | sugar, brown |
| 4 | Tb | butter, unsalted |
| 0.25 | cup | corn syrup, dark |
| 1 | cup | walnuts, halved |
(Makes enough for about 3 8 X 8 pans)
Dough- Mix flour, 1/4 cup sugar, yeast, salt, water, melted butter, egg and cinnamon in food processor, remove from processor, add enough flour to make a soft dough, let rise for 45 minutes.
Filling- Mix 1/2 cup softened butter, 3/4 sugar, cinnamon and chopped nuts together.
Roll dough to 15” X 24”. Spread filling on dough. Roll up and refrigerate for 15 minutes.
Topping- Put remaining 3/4-cup sugar, 1/2-cup butter, and karo syrup in pan, bring to a boil. Remove from heat, add nuts and pour into baking tray or pan.
Cut rolled dough into 3/4” pieces and place on top of topping in pan. Can be frozen or refrigerated at this point. When ready to bake, let rise for 30 minutes and bake at 350 degrees for 30-40 minutes. Invert over plate and serve.
Note: When scaling this recipe be sure to adjust the ingredient proportions in this method section.
Add comment November 5, 2009
Defining Your Cooking Style – A Non-Rant
Trattoria ? Bistro ? French Peasant ? Old-fashioned Home Cooking ?
I get asked all the time what type of food do I cook? What is my favorite meal? These are all fair questions as my website, emealsforyou.com is virtually a rather large cookbook, interactive and full of bells and whistles but a cookbook none the less. I usually answer, “Whatever people want to eat” but that really doesn’t give you a real feel for what we do.
We strive to provide recipes and meal plans that are easy to prepare, use common ingredients and will WOW your dining companions, whether they are your kids or your boss. Recipes that won’t break the bank but are worthy of taking to the finest neighborhood potluck dinner club or a wine tasting gathering, yet comfortable enough to serve on Friday night in front of the fireplace for movie night with your family.
Just about every nationality has similar dishes. We embrace the ethnic meals. Whether you chose Chicken Cacciatore, Chicken Paprikash or Island Chicken, your house will be filled with wonderful aromas and you probably won’t have to call everyone more than once to the table. Pick homemade pizza or slow-roasted ribs and your family will start calling you chef.
Add comment October 29, 2009
