We had an issue. There were too many tasty meals on Plated.com this week, so we had a midweek delivery! Not common for us.
There were a lot of vegetables to cut up. The potatoes were fairly small and didn’t take long, but those bell peppers were HUGE! The potatoes were boiled first, then stir-fried with the other vegetables, which was interesting-I’ve never stir-fried potatoes before. The quantity of vegetables was such that it barely fit (heaping) in my largest skillet. If I were going to do this again (and I will), I’d start the bell pepper before the rest, as it took long enough to cook that the onions were limp by the time the peppers were tender.
Mistakes in the Kitchen
I had two issues with the dessert. First, it required AN EGG, and we were completely out of eggs. Oops. After my roommate graciously ummm…
volunteered was voluntold to pick up some eggs, I started to prep the pudding. The instructions clearly stated to add an egg YOLK to the milk. Perhaps I should have read the instructions because I added the whole egg and whisked it in before I realized my error. Of course, although I now had more eggs, I did not have more milk. This dessert was doomed. I did substitute my Mexican vanilla, which was great in this recipe, and I’d do it again. When I added the flour and other dry ingredients though, I was not able to get a smooth texture despite continuous (and vigorous) whisking. It also thickened significantly faster than the directions suggested, which might have been because of the egg whites <ahem>.
The Peruvian Steak dish was really good! It had a more subtle and well-blended flavor than we expected, but needed a touch more pepper. I hadn’t added any because I wasn’t sure how spicy that aji amarillo paste was going to be. The textures were interesting, but again, I would have added ingredients in a different order so that the onions could have been less limp. The potatoes, too, ended up a bit more soggy/soft than I would have liked. The cilantro was actually fantastic in this dish: it gave it a bright, fresh note that helped a more stew-like dish transition to spring. I might actually consider a dash of lime juice in the future. Overall, we all rated this a solid four stars out of five.
The Mexican Hot Chocolate pudding did not have a great texture, to be honest. I would compare the lumpiness to tapioca pudding. The flavor, however, was a subtly spicy rich milk chocolate that we all loved! The blend of cinnamon and chili powder didn’t make it spicy-hot, but it added depth and complexity. This led to a lengthy discussion of the merits of instant pudding mixes. This might have been the first non-mix pudding that I’ve made (I don’t count flan/custard as pudding per se). It was quite easy to prepare and I really look forward to trying this again (without the egg white)!
This recipe was strikingly simple, especially since it had so few ingredients. Despite that, it took the full 30-40 minutes described to finish the dish. Here’s why: boiling a pot of water takes forever. Cooking the pasta, only 10 minutes. Adding the pasta water to the dish to create a sauce–the instructions said 1 Tbsp at a time. Since I had a double batch, that meant adding 32 Tbsp, which takes quite a while. In all honesty, I gave up and started splashing in small amounts after a few additions.
This was SO good, and SO easy, we will definitely be doing it again. Rave reviews all the way around!
This month (December 2014), I received a Frosty VoxBox full of goodies to review. These products were provided free from Influenster, and I agree to review them online. In this box, I got a bunch of stuff to review.
- No7 Protect & Perfect Intense Advanced Serum from Boots Beauty USA. Claims to “be even more effective at reducing the appearance of fine lines for younger looking skin in just two weeks.” This is a foil packet that contains 3 mL of product. I’m not sure how I’m going to make that last for 2 weeks without drying out or if there is enough of the product in the little foil pouch, but I will start using it. Feb 2015 UPDATE: I used this until it dried out. I couldn’t see much difference. It did make my skin feel like I’d kind of rubbed glue on it–that sort of tight, filmy feeling.
- Rimmel Gentle Eye Makeup Remover: “Gently removes all eye makeup, including long-lasting and waterproof makeup, with no oily residue.” Unlike some eye makeup removers, this one isn’t biphasic or oil-based. My first impression was that it required more scrubbing than I like to get the mascara off and it left my skin feeling very dry and tight. I didn’t like that feeling. However, that mascara has been notoriously difficult to remove, so I will try with another mascara too. Removing eyeliner and shadow, however, was a breeze. Feb 2015 UPDATE: I have been using this more. I read a tip that you should hold the remover-soaked cotton pad (or cotton ball, whatever you used) on your eyelid for 15 seconds to let it penetrate the makeup and saturate the area. Works much better that way.
- Rimmel Scandaleyes Waterproof Kohl Kajal Eyeliner: “Gives instant colour impact with its high intensity pigments. The ultra-smooth and creamy formula glides on easily.” You got that right! This eyeliner was unusual in that it required almost NO pressure to apply, so it didn’t drag. It also didn’t smudge and it wore very well. It’s quickly become the eyeliner I tend to grab first when I grab a black. Very light application can actually get you a dark grey color that is soft rather than a harsh black line. I’d buy more of these without a doubt! Feb 2015 UPDATE: still gets occasional use when I remember to use eyeliner. Definitely one of my more reliable ones.
- NYC Expert Last Lip Color in Sugar Plum: “Get intense, amplified color and shine that lasts up to six hours! Our moisturizing formula glides on easily for a silky, smooth, velvety finish for all day wear.” I like the color of this lipstick a LOT. It does apply well and is highly pigmented, so I get great coverage with a single swipe. What I did not get was six hours wear or moisturizing. In regard to those claims, this lipstick was about average for me, but I have NEVER found a lipstick that actually lasts six hours. I think I lick my lips a lot. Feb 2015 UPDATE: Wear this a lot even though it’s not super moisturizing. The lid has a very annoying tendency to come off. Love the color.
- Celestial Seasonings Candy Cane Lane Decaf Green Tea: Why decaf? Why oh why would you send me decaf?! I am the caffeine queen! I’m not a tea drinker usually, but I do like green tea. This one promises to be a nice holidayish treat. Feb 2015 UPDATE: Tried this when my stomach was really upset. Tasted WONDERFUL; not really like candy cane in my opinion but absolutely pepperminty. Great cold weather warm up tea!
- EcoTools Hair Brush: “EcoTools has the brush to tame any hair style with a variety of five brush head shapes and bristle designs specially crafted to suit every need.” The brush I received was a giant round brush that was hollow. It looks like exactly the kind of tool that you use for a blowout. I tried that. My hair turned scary. Feb 2015 UPDATE: Nope. Hair still turns scary.
- McCormick Gourmet Thyme: I DO love to cook! It’s one of my favorite hobbies. It’s probably my only creative outlet. This thyme smells delightful. I really just want the whole McCormick display case from the store for my home. I swear I own half of it already… Feb 2015 UPDATE: I used this in a Mustard Chicken Stew Recipe from Epicurious. It was very tasty, but it didn’t look like the picture and I was too embarrassed to take a picture: mine was, um, brown.
- Fruit Vines Bites: I got the cherry flavor of these candies. I have a problem with candy: it disappears really fast. I have no self-control. At least this was low-fat and preservative-free, and 150 calories per 10-piece serving. They’re softer than other “vine-style” candies that are also red (you know the ones I mean) and chewy. I found myself pulling the little trio of vines apart. They’re artificially flavored, but the flavor is a pretty good intense cherry flavor. However, they do have a somewhat plastic flavor that I find off-putting. I don’t honestly think I’d buy these, but it didn’t stop me from gobbling up the bag… Feb 2015 UPDATE: haven’t found these locally anywhere. That’s probably a good thing.
I don’t know exactly how one reviews a cookbook. My writing classes did not cover this as a skill. However, here is what I can tell you:
I got the Kindle version. Yes, of a cookbook, which will necessitate having an electronic device with me in the kitchen while I bake. It won’t be the first time almost all my devices have served me in this capacity at some point.
I didn’t find the cover to be breathtaking, but that’s ok. It’s fun and imparts a feeling of low-key, low-stress, fun desserts. Interestingly, this is a fair indicator of the style of writing regarding the recipes themselves. The blurbs included with each recipe are fun to read and lighthearted.
As I turn to a random page in this book, I find a recipe for Breakfast Cobbler with Oatmeal Drop Biscuits. I’m trying very hard to convince myself that oatmeal is a breakfast food, right? And cobblers are made with fruit, right?! So this would be a brilliant idea! The author’s written description says:
“In my family, cobbler is a big deal. It’s a big deal when my dad starts to root through the kitchen cabinets looking for the large cobbler pan. This dessert is usually reserved for the big Easter arty, the all-family cookout, or Christmas. You know there’s going to be a lot of happy gathering when that special pan emerges.
Leave it to me to find a way to turn cobbler into breakfast.
Breakfast is totally a special occasion, right? In this cobbler incarnation, we’re combining juicy berries and drop biscuit batter. It’s sweet and juicy, hearty and special.”
This is what I love about cookbooks. The power of food and descriptions of the origins of those foods, their stories.
Since I randomly chose this recipe (location 542 of the Kindle ed.), this will be the recipe I test this month for the book club review! The only things I don’t keep on hand: 4 cups of fruit (frozen, thawed and drained is ok) and buttermilk. I need to hit the grocery store.
I woke up grumpy and not really wanting to cook breakfast. That is normal. I do not like breakfast. The recipe looked more daunting than I remembered: “16 ingredients? How many bowls and dishes am I dirtying?! Really?! This early in the morning…” Despite my internal grumbling, the recipe was really easy to follow and assemble. I used a frozen fruit blend with cherries, blackberries, and blueberries. I also (mistakenly) grabbed the fat-free buttermilk at the grocery store. It did not take very long to prepare (the longest part was probably finding the cardamom in my spice cabinet). Interestingly, this recipe had you pre-bake the fruit, then add the drop-biscuit topping, and bake again. The drop-biscuit dough alone was yummy. After the second baking, it needed to cool for 20 minutes. This is a form of torture, but is a really good time to go do some yoga or something. If you’re a morning person, clean up after your cooking.
I’m not as good at staging food photos as I’d like to be. Maybe I’ll take a class.
This was very tasty, but I couldn’t get over the feeling that I wanted a scoop of vanilla ice cream with it and that it was dessert. It was also a little too sweet. If I were to make this again, I would reduce the amount of sugar and probably eliminate the salt.
My one complaint about this cookbook is that it does not have nutritional information, even a basic calorie count. Granted, if you’re eating cobbler for breakfast, calories probably aren’t something you’re worried about, but I prefer to know. So here is the nutrition facts label for this recipe (courtesy of MyFitnessPal): And holy geez! I knew with a stick of butter that this was not a healthy dish. The most shocking thing in this dish was the sodium level–half a day’s worth! That’s why I would reduce or eliminate the salt next time around. It’s also half a day’s worth of fat, so that’s pretty high too, but I expected that with a stick of butter and buttermilk in the ingredients list. This was calculated with low-fat buttermilk, and your choice of fresh/frozen fruit may also cause the calorie content to vary. For the love of your blood pressure, make sure you use unsalted butter.
Would I make this again? For dessert, sure, with less sugar and sodium. And half a serving.
How does this reflect on the book? Good question. A randomly-chosen recipe turned out tasty and was easy to make and follow. The dish looked just as good as the picture promised, but required no creativity on my part. The calories etc. put this dish firmly in the “rare treat” category for me. I couldn’t help but think of the story while I made and ate this dish, so that too was a success. I like the book, but I think it will be used rarely since these are self-described Decadent Treats.
I just got home from my departmental Christmas party. It was fun! One of the strange questions I got was “what is Cream of Tartar and what is it for?”
Yes. I have this in my spice cabinet. Chemically, it is potassium bitartrate:
From the chemical structure, you can see a three half OH groups (the half is the O–). The bitartrate ion shown here is therefore fairly alkaline. When you throw this molecule into water, those 3 hydrogens pop right off (apparently), forming H+ ions. That makes it an acid, and according to the illustrious Wikipedia entry, it creates a pH of about 3.557 in water. Thus, tartrate and tartaric acid form a conjugate acid/base pair.
Some uses for cream of tartar in cooking:
- Often used in meringue. This helps to stabilize the egg whites as they foam during beating. Note that Oregon State University has the pH of egg whites listed as about an 8, so they’re naturally alkaline. Adding the cream of tartar shifts the pH and causes the egg proteins (albumin, mostly) to denature (solidify, in this case), so you get stiffer peaks that last longer. You could get the same effect with vinegar or lemon juice, but that wouldn’t taste very good.
- Also used in creating icing and smooth sugar solutions. This chemically helps keep the sugar from forming regular crystals and solidifying. It’s a geometry thing.
- Ingredient in baking powder: the third ingredient of baking powder along with baking soda and corn starch. Kind of makes you wonder why recipes call for both–usually, that has to do with pH again. Baking soda neutralizes acids, including cream of tartar, when they’re mixed in liquid form (not as much happens in the dry, crystalline powder forms).
- Leavening: this means it’s an ingredient that can contribute to rising/fluffiness. Did you ever make a vinegar and baking soda volcano as a kid? It’s the same chemistry here: acid + base = bubbles! Those bubbles cause breads and other baked goods to rise without using yeast. Unleavened breads usually refer to ones made without yeast, although some may still use these chemical leaveners (pita is a good example).
- Sometimes used in whipped cream: what a waste! Whipped cream is best enjoyed fresh. However, it will denature milk proteins just as well as it will egg proteins.
The Intermediate WHOOPS
We decided to put off making this from our normal Sunday until Wednesday night. That way, we didn’t have to deal with what’s for dinner before Thanksgiving, and we didn’t have to do takeout. Unfortunately, the ciabatta didn’t last that long; they had moldy spots by Wednesday night:
I actually wasn’t too upset. I posted this online and asked whether I should make more from scratch, or brave the store and buy more. Then I chose option C: have roommate brave the store and buy more en route home from work! $5 fix. Easy peasy (for me, not for poor roommate).
These sausage burgers were HUGE. They didn’t’ shrink with cooking much if at all, and they were so filling that halfway through you felt like you ate a brick. A very, very tasty brick. Completely stuffed. I finished mine only because I’d only had a bagel that morning… and I still thought I might explode! The broccoli rabe was interesting. I’d never had it before. Next time I’d trim the ends a bit so that it’s more tender, and I might season it differently (more). It has a slightly bitter flavor that was bright and refreshing next to the sweet Italian sausage, but I think I’m the only one who liked it. LEFTOVERS!
This last week we did our Plated meal rather late. We spotted this meal on Plated.com and we all drooled. I mean, QUAIL! Come on! But the weekend it came was right after I had surgery and I wasn’t up to cooking, so we stored it and waited until the next weekend. In addition, one of our household was traveling and wasn’t home for Sunday night dinner, so we postponed to Monday night.
It’s quail. It was delicious, of course! In al seriousness, though, the mustard and rosemary on the quail actually overpowered the flavor of the little birds somewhat. I’ve only tried working with quince one other time and I didn’t like it then. These had about the consistency of apples, but after cooking in the balsamic vinegar, they were surprisingly sweet. I really enjoyed this particular side dish and would definitely do it again. The smashed potatoes weren’t really stellar either–they were just plain-tasting potatoes (but I did like them with the rosemary mustard, so that kind of got redistributed quickly as I ate). Overall, this meal had a huge amount of promise but it didn’t quite live up to my expectations. I’d order it again in a heartbeat though (quail!), and just modify the cooking a bit. Yum!
Last week, I posted the unboxing video for this meal. I won’t re-post that; you can check it out if you missed it. I held onto the plantains because they generally keep fairly well (we kept them away from our other produce). By Friday, I finally felt up to cooking again and the plantains definitely needed to be used.
It was a strange experience for me to pour that much oil into a pan and fry something, mash it flat, and then fry it again. I suppose since I’m from the South I should love that, but I didn’t grow up with a lot of fried foods. However, I absolutely love, love, LOVE fried plantains.
As you can see, my tostones are somewhat overcooked. Burnt. I did say I’m not used to frying things in that much oil! Also, I have an electric stove. The instructions said to heat the oil over medium-high heat, so I set the burner to a 7/10. I was supposed to cook the slices for about a minute per side. After the first side, I reduced the heat to about a 6 and cooked them maybe 40 seconds per side, with a lot less burning.
The spiced beans and rice were quite tasty and I may have leftovers tonight. Yes, it’s Sunday, which means I should have a new meal–and I will be cooking one–but I don’t know which yet! The new post(s) are coming soon!
And yes, I love my Halloween dinnerware. It’s supposed to glow in the dark (it doesn’t anymore though).