Okay, ha ha, sounds like a silly post. However, do you like to make homemade mayonnaise, or a really good salad dressing that needs to thicken?
My dear hubby Matthew solved my problem SO easily. He's brilliant!
Matthew took the insert cup for my food processor and drilled a tiny hole into the bottom of it. I can now close up the top of the processor, insert the cup, and add the oil and it will DRIP DRIP DRIP into the the liquid beneath making a perfect emulsion!
You're welcome ; )
Monday, August 19, 2013
Tapenade
I first tasted this during a couple weeks in Provence, 13 years ago. It's so easy to make these days as we can get so many fresh ingredients we could never get then. One thing that's more difficult and that I highly recommend is finding tuna canned in oil rather than water (I can actually get it now in my supermarket, but in the imported aisle). The flavor really contributes to the end product. I love this the most on crudites, but you can use it in stuffed veg, hard-boiled eggs or tossed with pasta.
1/2 cup Kalamata olives, pitted
1/4 cup imported green olives, pitted
4 anchovy fillets (in oil or salt cured)
1 garlic clove
2 Tblsp capers, drained
2 Tblsp oil-packed tuna, drained
1 Tblsp lemon juice
1 cup fresh basil leaves, rinsed and patted dry
1/4 cup best-quality extra virgin olive oil
Combine black and green olives, anchovies, garlic, capers, tuna, lemon juice and basil in a food processor fitted with a steel blade. Process till smooth.
With the motor running, dribble in the oil * to make a thick, fluffy sauce.
Tapenade will keep refrigerated for at least a week. It also lends itself to freezing.
This recipe doubles well.
*Check out my next entry regarding dribbling oil into the bowl of a food processor!
1/2 cup Kalamata olives, pitted
1/4 cup imported green olives, pitted
4 anchovy fillets (in oil or salt cured)
1 garlic clove
2 Tblsp capers, drained
2 Tblsp oil-packed tuna, drained
1 Tblsp lemon juice
1 cup fresh basil leaves, rinsed and patted dry
1/4 cup best-quality extra virgin olive oil
Combine black and green olives, anchovies, garlic, capers, tuna, lemon juice and basil in a food processor fitted with a steel blade. Process till smooth.
With the motor running, dribble in the oil * to make a thick, fluffy sauce.
Tapenade will keep refrigerated for at least a week. It also lends itself to freezing.
This recipe doubles well.
*Check out my next entry regarding dribbling oil into the bowl of a food processor!
Sunday, August 18, 2013
Half-Sour Pickles
1 - 1 1/2 lb pickling cucumbers
1 Tblsp pickling salt + 2 cups warm water
1 wide-mouth quart canning jar
2 grape leaves or 1 tea bag
1 small carrot, cut into sticks
2 small garlic cloves, peeled
1 tsp dill seed
a flowering dill head
several sprigs fresh dill weed
small ziploc bag
I like to use Kirby cukes for pickling, but you can use any young, smallish cuke. You can also use regular salt. Grape leaves or a tea bag add tannins to the mix (no flavor) which are supposed to contribute to keeping the half-sours crunchy. Carrot is supposed to do the same thing. Some recipes add cumin and peppercorns and/or red pepper flakes to the mix; feel free to experiment. If you can't get fresh dill, you can try substituting dried.
Scrub cukes and place in a bowl of ice water for 20-30 minutes. This supposedly helps with crunchiness.
Prepare brine. Dissolve salt in warm water. Salt should completely dissolve and leave the brine clear. Let cool before adding to jars.
Place grape leaves or tea bag in bottom of canning jar. Add dill seed.
Scrape any residue from the blossom end of each cuke before adding jar. The residue supposedly thwarts the fermentation process. Pack cukes into jar, interspersing dill heads, dill leaves, garlic and carrots. Pour brine over cukes, leaving about 3/4 inch head space. Pour remaining brine into ziploc bag, seal it and press it into top of jar. This should keep the cukes submerged.
Place the jar on a plate (it will bubble over the edge) and place in a sunny spot (this discourages the growth of nasty bacteria). Let ferment 4 - 7 days. Brine will bubble and become cloudy, that's fermentation! Skim any scum from the top of the brine daily. When pickles have reached desired sourness, remove ziploc bag, cover jar and refrigerate; they'll keep around 2 months. Rinse before eating.
1 Tblsp pickling salt + 2 cups warm water
1 wide-mouth quart canning jar
2 grape leaves or 1 tea bag
1 small carrot, cut into sticks
2 small garlic cloves, peeled
1 tsp dill seed
a flowering dill head
several sprigs fresh dill weed
small ziploc bag
I like to use Kirby cukes for pickling, but you can use any young, smallish cuke. You can also use regular salt. Grape leaves or a tea bag add tannins to the mix (no flavor) which are supposed to contribute to keeping the half-sours crunchy. Carrot is supposed to do the same thing. Some recipes add cumin and peppercorns and/or red pepper flakes to the mix; feel free to experiment. If you can't get fresh dill, you can try substituting dried.
Scrub cukes and place in a bowl of ice water for 20-30 minutes. This supposedly helps with crunchiness.
Prepare brine. Dissolve salt in warm water. Salt should completely dissolve and leave the brine clear. Let cool before adding to jars.
Place grape leaves or tea bag in bottom of canning jar. Add dill seed.
Scrape any residue from the blossom end of each cuke before adding jar. The residue supposedly thwarts the fermentation process. Pack cukes into jar, interspersing dill heads, dill leaves, garlic and carrots. Pour brine over cukes, leaving about 3/4 inch head space. Pour remaining brine into ziploc bag, seal it and press it into top of jar. This should keep the cukes submerged.
Place the jar on a plate (it will bubble over the edge) and place in a sunny spot (this discourages the growth of nasty bacteria). Let ferment 4 - 7 days. Brine will bubble and become cloudy, that's fermentation! Skim any scum from the top of the brine daily. When pickles have reached desired sourness, remove ziploc bag, cover jar and refrigerate; they'll keep around 2 months. Rinse before eating.
Thursday, February 7, 2013
Chicken Pot Pies
You will need 4 small oven proof bowls to serve this up.
6 chicken thighs (or 4 breasts if you prefer), skinned and boned
3 cups chicken stock (I make my own, but you can purchase decent stock - I like Kitchen Basics)
2 Tblsp canola oil
1 onion, sliced thin
3 medium carrots, sliced into 1/4" rounds
2 celery ribs, sliced into 1/4" pieces
4 large crimini mushrooms, halved, then each half sliced into 1/4" pieces
1 cup frozen peas, thawed
1/4 cup chopped fresh parsley or 2 tsp dried parsley
salt and pepper to taste
1 tsp lemon juice
1/2 stick unsalted butter
1/2 cup flour
stock reserved from cooking chicken
1 1/2 cup milk
1/2 tsp dried thyme (or more to taste)
salt and pepper to taste
1/2 package Pepperidge Farm Puff Pastry, thawed, cut into quarters
Chicken
Trim the fat off the chicken, then gently simmer in the stock until just done, 10 minutes or so. Thighs will be more tender than breasts, just sayin'. When done, remove chicken, and cut into bite sized pieces. Strain and save stock.
Veggies
While chicken is cooking, heat canola oil, then add onion, carrots, celery and mushrooms. Saute gently, don't let them brown, about 10 minutes. Add peas, parsley, salt and pepper, and lemon juice, and saute a minute or so more. Add chicken. Cover and keep warm.
Gravy
Melt butter in saucepan. Whisk in flour and let it cook over low heat without browning for several minutes. With heat on medium-low, slowly add stock, in small increments, whisking and keeping the mixture smooth. Next slowly add milk, again whisking constantly. Add thyme, salt and pepper. Simmer gently 10 minutes or so until thickened and there is no floury taste. Adjust seasonings. Add to chicken/veggie mixture.
Assembly
Ladle chicken/veggie/gravy mix into 4 medium-sized oven safe bowls. Place a quarter of the Puff Pastry atop the bowl and fold edges under itself, around the bowl rim. Cut a slit into the center of the crust.
Bake
Bake at 400° for 20 minutes. It should start bubbling underneath the crust and the crust should be golden.
6 chicken thighs (or 4 breasts if you prefer), skinned and boned
3 cups chicken stock (I make my own, but you can purchase decent stock - I like Kitchen Basics)
2 Tblsp canola oil
1 onion, sliced thin
3 medium carrots, sliced into 1/4" rounds
2 celery ribs, sliced into 1/4" pieces
4 large crimini mushrooms, halved, then each half sliced into 1/4" pieces
1 cup frozen peas, thawed
1/4 cup chopped fresh parsley or 2 tsp dried parsley
salt and pepper to taste
1 tsp lemon juice
1/2 stick unsalted butter
1/2 cup flour
stock reserved from cooking chicken
1 1/2 cup milk
1/2 tsp dried thyme (or more to taste)
salt and pepper to taste
1/2 package Pepperidge Farm Puff Pastry, thawed, cut into quarters
Chicken
Trim the fat off the chicken, then gently simmer in the stock until just done, 10 minutes or so. Thighs will be more tender than breasts, just sayin'. When done, remove chicken, and cut into bite sized pieces. Strain and save stock.
Veggies
While chicken is cooking, heat canola oil, then add onion, carrots, celery and mushrooms. Saute gently, don't let them brown, about 10 minutes. Add peas, parsley, salt and pepper, and lemon juice, and saute a minute or so more. Add chicken. Cover and keep warm.
Gravy
Melt butter in saucepan. Whisk in flour and let it cook over low heat without browning for several minutes. With heat on medium-low, slowly add stock, in small increments, whisking and keeping the mixture smooth. Next slowly add milk, again whisking constantly. Add thyme, salt and pepper. Simmer gently 10 minutes or so until thickened and there is no floury taste. Adjust seasonings. Add to chicken/veggie mixture.
Assembly
Ladle chicken/veggie/gravy mix into 4 medium-sized oven safe bowls. Place a quarter of the Puff Pastry atop the bowl and fold edges under itself, around the bowl rim. Cut a slit into the center of the crust.
Bake
Bake at 400° for 20 minutes. It should start bubbling underneath the crust and the crust should be golden.
Sunday, November 18, 2012
Ridiculously Easy Candy Treats
Corn Flake Peanut Butter Treats
3 cups corn flakes
3 Tblsp peanut butter
6 oz chocolate chips
Melt chips and peanut butter together, slowly and stirring, in a large pot. Once melted add corn flakes. Mix together gently with a spatula. Don't worry about corn flake breakage!!!
Drop by tablespoons on a cookie sheet and refrigerate till firm.
They keep well. And they are ridiculously tasty for something so easy!
3 cups corn flakes
3 Tblsp peanut butter
6 oz chocolate chips
Melt chips and peanut butter together, slowly and stirring, in a large pot. Once melted add corn flakes. Mix together gently with a spatula. Don't worry about corn flake breakage!!!
Drop by tablespoons on a cookie sheet and refrigerate till firm.
They keep well. And they are ridiculously tasty for something so easy!
Delicious Easy Fresh Tasting Cranberry Sauce
Triple Cranberry Sauce
1 cup frozen cranberry juice concentrate, thawed
1/3 cup sugar
1-12 oz package fresh cranberries
1/2 cup dried cranberries
2 tsp minced orange zest
2 Tblsp orange juice
3 Tblsp orange marmalade
1/4 tsp allspice
Combine cranberry concentrate and sugar in saucepan. Bring to boil over high heat, stirring till sugar dissolves.
Add fresh and dried cranberries. Simmer till dried berries begin to soften and fresh berries begin to pop, stirring often, 7 - 10 minutes. It's fine if all the berries don't disintegrate.
Remove from heat, add orange zest, orange juice, marmalade and allspice. Mix well.
Cool completely, Cover and chill till cold. Will keep for a week.
1 cup frozen cranberry juice concentrate, thawed
1/3 cup sugar
1-12 oz package fresh cranberries
1/2 cup dried cranberries
2 tsp minced orange zest
2 Tblsp orange juice
3 Tblsp orange marmalade
1/4 tsp allspice
Combine cranberry concentrate and sugar in saucepan. Bring to boil over high heat, stirring till sugar dissolves.
Add fresh and dried cranberries. Simmer till dried berries begin to soften and fresh berries begin to pop, stirring often, 7 - 10 minutes. It's fine if all the berries don't disintegrate.
Remove from heat, add orange zest, orange juice, marmalade and allspice. Mix well.
Cool completely, Cover and chill till cold. Will keep for a week.
Monday, November 12, 2012
Easy and Delicious Cold Weather Bean Soup.
White Bean Soup with Pasta and Rosemary Oil
The Rosemary Oil *
1/3 cup really good virgin olive oil
2 Tblsp finely chopped fresh rosemary or 2 Tblsp dried
2 garlic cloves, sliced
The Soup
4 cans (I usually end up using 6) white beans (cannellini, navy, or a combination; I also use garbanzo, but not alone)
2 Tblsp olive oil
1 Tblsp chopped fresh rosemary or 2 tsp dried
1 large onion, finely diced
2 carrots, sliced into thin rounds
1 celery rib, finely diced
5 garlic cloves, sliced
1/3 cup chopped parsley
1 cup diced tomatoes, fresh or canned, with juice
3 quarts water/vegetable stock/chicken stock **
salt and freshly ground pepper
The Rosemary Oil
Slowly warm the extra virgin olive oil with 2 Tblsp rosemary and 2 garlic cloves until the garlic begins to color, about 3 minutes. Turn off heat and set aside till needed. Let it steep awhile, then when ready to use, strain.
*This oil is fabulous added to many dishes. It's also perfect to use for dipping good bread.
The Soup
Drain and rinse beans. Heat the oil with 1 Tblsp rosemary in a soup pot over medium heat. Add the onion, carrots and celery and cook till the onion is softened and starting to color, about 10 minutes. Stir in the garlic and parsley and cook for a few minutes more. Add 4 cans beans to pot along with tomatoes and 3 quarts **water/vegetable stock/chicken stock (as the grandchild of the Great Depression, we used H20; however, great flavor can be achieved by using stock, alone or in combination with H20). Bring to a boil, lower heat and simmer briskly for about 30 minutes.
Puree half to all of the soup, depending upon how thick you want it, with an immersion blender or a standing blender.
Return to heat.
***I am a big fan of adding a piece of Parmesan rind to bean and veg soups. When you purchase Parm to grind or shave, save the rind, you can even freeze it. Throw it into your soup, it will burst with flavor! Remove rind (if it hasn't dissolved) before serving.
Add 2 tsp or so salt. Continue to simmer briskly another 30 minutes. If you pureed it so that most of the beans are gone, now is the time to add more beans, then simmer very gently while you cook your pasta.
Pasta
Cook the pasta in boiling salted water till al dente, then drain.
Finally
Ladle soup into bowls, add some pasta to each. Drizzle some of the Rosemary Oil over each bowl and add pepper to taste. Cover with thin shavings of Parmesan.
Serve
YUM!
The Rosemary Oil *
1/3 cup really good virgin olive oil
2 Tblsp finely chopped fresh rosemary or 2 Tblsp dried
2 garlic cloves, sliced
The Soup
4 cans (I usually end up using 6) white beans (cannellini, navy, or a combination; I also use garbanzo, but not alone)
2 Tblsp olive oil
1 Tblsp chopped fresh rosemary or 2 tsp dried
1 large onion, finely diced
2 carrots, sliced into thin rounds
1 celery rib, finely diced
5 garlic cloves, sliced
1/3 cup chopped parsley
1 cup diced tomatoes, fresh or canned, with juice
3 quarts water/vegetable stock/chicken stock **
salt and freshly ground pepper
Parmesan rind (optional)***
1 cup small pasta, your choice
Thin shavings of or freshly grated ParmesanThe Rosemary Oil
Slowly warm the extra virgin olive oil with 2 Tblsp rosemary and 2 garlic cloves until the garlic begins to color, about 3 minutes. Turn off heat and set aside till needed. Let it steep awhile, then when ready to use, strain.
*This oil is fabulous added to many dishes. It's also perfect to use for dipping good bread.
The Soup
Drain and rinse beans. Heat the oil with 1 Tblsp rosemary in a soup pot over medium heat. Add the onion, carrots and celery and cook till the onion is softened and starting to color, about 10 minutes. Stir in the garlic and parsley and cook for a few minutes more. Add 4 cans beans to pot along with tomatoes and 3 quarts **water/vegetable stock/chicken stock (as the grandchild of the Great Depression, we used H20; however, great flavor can be achieved by using stock, alone or in combination with H20). Bring to a boil, lower heat and simmer briskly for about 30 minutes.
Puree half to all of the soup, depending upon how thick you want it, with an immersion blender or a standing blender.
Return to heat.
***I am a big fan of adding a piece of Parmesan rind to bean and veg soups. When you purchase Parm to grind or shave, save the rind, you can even freeze it. Throw it into your soup, it will burst with flavor! Remove rind (if it hasn't dissolved) before serving.
Add 2 tsp or so salt. Continue to simmer briskly another 30 minutes. If you pureed it so that most of the beans are gone, now is the time to add more beans, then simmer very gently while you cook your pasta.
Pasta
Cook the pasta in boiling salted water till al dente, then drain.
Finally
Ladle soup into bowls, add some pasta to each. Drizzle some of the Rosemary Oil over each bowl and add pepper to taste. Cover with thin shavings of Parmesan.
Serve
YUM!
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