So....Valentine’s Day is mostly retarded, right?
I’m always amused to go shopping on Valentine’s so I can watch men feverishly trying to pick out the right piece of jewelry, the cutest stuffed animal, or the cheapest Valentine’s gift bag that Walgreen’s has to offer. While I think the logic and obligation that goes into Valentine’s is totally moronic, I have to appreciate that Ryan makes for a good Valentine...something I never thought I’d value.
This year, I was in charge of Valentine’s and because Ryan worked, I couldn’t make reservations so I cooked.
The menu was a 7oz. filet mignon (smothered in sautéed sliced mushrooms & sauce), grilled asparagus, roasted brussel sprouts, served a red blend wine.
Having never cooked filet mignon, I learned a few things that I figured I’d share.
Pull your steak out of the fridge about an hour before you intend to cook it. Cold steak on a hot pan will cause you to essentially steam your steak.
I’ve cooked steak on the grill and decided to try cooking it in the oven. Make sure you sear your steak on both sides before putting it in the oven.
Once a pan has been the oven, it’s easy to forget that the handle will be hot. Trust me, the handle will be very hot and your hand will have blistered the next day if you pick it up...it’s pretty much the worst.
Because filet mignons are so thick, they cook more than most steaks do after they are taken off the grill. Mine ended up a little more done than I would have liked for this reason.
It’s worth the cost to get good steak from a proper butcher shop! Plus, you can feel good because you’re supporting the local economy...or whatever all the hippies are saying these days.
Don’t over-season your meat. A filet cooked properly should taste pretty amazing with nothing more than salt & pepper.
The last thing I learned is that the right garnish can make or break a steak. I debated between a couple different ideas for how to do the mushrooms but in the long run was glad I made the choice I did.
I started with 2 tablespoons of butter that I melted in a skillet. Then I added just a splash of red wine, salt, pepper, a few sprigs of fresh thyme, and a bay leaf before throwing in all my sliced mushrooms (I think I did about 8 caps). Keep the heat pretty low and stir occasionally. The mushrooms will absorb a lot of the liquid, which is fine. If you need to add more butter and/or wine, go for it. Just make sure to remove the sprigs of thyme and the bay leaf before plating.
The steak was okay but I’ll definitely make it better next time, especially now that I found a great butcher.
The mushrooms were phenomenal.
The asparagus didn’t get done.
The brussel sprouts were made from the easiest recipe ever.
Roasted Brussel Sprouts:
Cut bottoms of brussel sprouts off and cut sprouts in half.
Spread brussel sprouts out on a baking sheet and drizzle with oil, sprinkle with salt & pepper.
Put them in the oven at 400 degrees for 20 minutes. Toss and put pan back in the oven for another 20 minutes.
Some of the outer leaves fall off when you’re initially cutting them and that’s fine. The outsides of brussel sprouts will turn black while cooking, don’t worry, they’re still delicious!
Monday, February 21, 2011
Friday, February 4, 2011
Spring Fever Chicken Pot Pie
Yesterday marked my first day back to the gym after the new year. December and January are terrible times to be at the gym after work. Once February rolls around, it's noticeably less crowded, albiet still quite full.
In the spirit of getting back to my treadmill regiment, I'm back on my healthy eating decree as well. I always try to keep fresh veggies and fruits in the fridge, I drink plenty of water, etc. but winter always marks a time where my sodium intake probably triples due to my untainted lust for soup. Speaking of which, my Father decided that he was going to learn to cook the best French Onion soup there is. I respectfully disagreed as I decided that challenging him to a French Onion soup-off would be a good idea and mine will be the obvious winner. After one trial run of this soup, I feel confident that the tweaks I make next time will be all I need. Prepare for the worst, Dad.
So anyway, spring is on it's way in and that means healthy cooking but it's still cold out so it also means comfort food. Today: Chicken Pot Pie.
The beauty of this meal is that you can make it as lean and healthy or as rich and decadent as you'd like. Load it up with vegetables, use reduced sodium stock and substitute heavy cream with half and half or even milk.
You can make a pie crust from scratch or you can purchase a frozen pie crust or puff pastry. I tried the puff pastry which worked well if you're only covering the top. If you want a fully encased pot pie, use the pie crust.
If I can dig it up, I'll post my recipe for an amazing pie crust (the trick is the kind of butter you use).
Ingredients:
Frozen pie crust or puff pastry
1 lb. boneless skinless chicken breast
1 Cup heavy whipping cream
2 Cups chicken stock
1 Cup potatoes, chopped
1 Cup carrots, chopped
1 yellow onion, chopped
4 stalks celery, chopped
1/2 Cup peas
1/3 Cup butter
2/3 Cup all-purpose flour
Olive oil
salt
pepper
nutmeg
1. Preheat oven to 350 degrees. Once up to heat, place puff pastry in for 5-10 minutes until it's risen and is golden in color. Remove from oven and let cool until you're ready to assemble.
2. Cook chicken in a skillet or in the oven by coating in oil, salt, and pepper. Once cooked and cooled, cut into bite-size pieces or shred.
3. Melt butter in a large stock pot. Slowly add flour, stirring until it's a thick, rich consistency. Slowly add cream, stirring constantly until you have an even consistency. Add a dash of salt, pepper and nutmeg. Add chicken stock and bring to a boil.
4. Add vegetables and let cook until they're at a desirable texture. Add chicken and let simmer for 10 minutes. Season to taste.
5. Pour contents of stockpot into your baking dish and top with the puff pastry and put into the oven for 5-10 minutes.
This makes a fairly large amount of pot pie so it's a great recipe if you're cooking for a family.
Leftovers are best warmed in the oven.
In the spirit of getting back to my treadmill regiment, I'm back on my healthy eating decree as well. I always try to keep fresh veggies and fruits in the fridge, I drink plenty of water, etc. but winter always marks a time where my sodium intake probably triples due to my untainted lust for soup. Speaking of which, my Father decided that he was going to learn to cook the best French Onion soup there is. I respectfully disagreed as I decided that challenging him to a French Onion soup-off would be a good idea and mine will be the obvious winner. After one trial run of this soup, I feel confident that the tweaks I make next time will be all I need. Prepare for the worst, Dad.
So anyway, spring is on it's way in and that means healthy cooking but it's still cold out so it also means comfort food. Today: Chicken Pot Pie.
The beauty of this meal is that you can make it as lean and healthy or as rich and decadent as you'd like. Load it up with vegetables, use reduced sodium stock and substitute heavy cream with half and half or even milk.
You can make a pie crust from scratch or you can purchase a frozen pie crust or puff pastry. I tried the puff pastry which worked well if you're only covering the top. If you want a fully encased pot pie, use the pie crust.
If I can dig it up, I'll post my recipe for an amazing pie crust (the trick is the kind of butter you use).
Ingredients:
Frozen pie crust or puff pastry
1 lb. boneless skinless chicken breast
1 Cup heavy whipping cream
2 Cups chicken stock
1 Cup potatoes, chopped
1 Cup carrots, chopped
1 yellow onion, chopped
4 stalks celery, chopped
1/2 Cup peas
1/3 Cup butter
2/3 Cup all-purpose flour
Olive oil
salt
pepper
nutmeg
1. Preheat oven to 350 degrees. Once up to heat, place puff pastry in for 5-10 minutes until it's risen and is golden in color. Remove from oven and let cool until you're ready to assemble.
2. Cook chicken in a skillet or in the oven by coating in oil, salt, and pepper. Once cooked and cooled, cut into bite-size pieces or shred.
3. Melt butter in a large stock pot. Slowly add flour, stirring until it's a thick, rich consistency. Slowly add cream, stirring constantly until you have an even consistency. Add a dash of salt, pepper and nutmeg. Add chicken stock and bring to a boil.
4. Add vegetables and let cook until they're at a desirable texture. Add chicken and let simmer for 10 minutes. Season to taste.
5. Pour contents of stockpot into your baking dish and top with the puff pastry and put into the oven for 5-10 minutes.
This makes a fairly large amount of pot pie so it's a great recipe if you're cooking for a family.
Leftovers are best warmed in the oven.
Monday, January 31, 2011
Stocked Summer Fridge
I walked out to my car after work to find that it wasn't pitch black outside yet. It was only mostly dark. That means that springtime is on the way which means I need to focus on eating healthier. The problem with home cooked meals is that while they're not usually as fatty as going out, when I'm in the kitchen, butter is a necessity. Particularly for the comfort meals that come along with the winter. This time of year, the hot peppers start coming back in season and I can find a half-decent selection of fruits and vegetables to snack on.
It's also getting to be sandwich season. I love cold deli sandwiches when the weather is warm. There's something divine about knowing you can stack that sandwich as tall as you want with fixin's and you'll never feel guilty eating it. I love a good pile of spinach and cucumbers on my sandwiches.
In any sense, fresh vegetables and cold sandwiches require dips and spreads. Enter hummus and pesto.
Hummus is very quickly becoming a year-round necessity in my fridge. It's incredibly easy to make, full of protein, versatile, tasty, and easily customizable. I sadly, don't think I had ever put hummus in my mouth until I moved to Oregon. It didn't take long to make an impression though.
Ingredients:
1 can Garbanzo Beans, drained and rinsed
approx. 2 Tbsp. Tahini*
2-4 cloves garlic
juice from one lemon
olive oil
salt
pepper
*Tahini is a paste made from roasted sesame seeds. It's rich in protein and can be used in a variety of applications. It comes in a glass jar with a screw top lid - I can usually find it in the health/vegan aisle of the grocery store.
To make, simply put all the ingredients in a food processor or blender. I like mine to be pretty creamy so I use a fair amount of olive oil and lemon juice but you can make it as chunky or runny as you'd like. I use hummus as a spread for sandwiches and wraps or as a dip for vegetables or flat bread.
Pesto is nothing short of splendor as far as I'm concerned. I love how refreshing it is when made from scratch. Pesto is great for dipping, used as a spread, or made into a sauce for pasta or chicken. Again, this is incredibly easy to make and easily customizable.
Ingredients:
One large bunch of fresh basil leaves, cleaned and dried
3 medium cloves of garlic
One small handful of raw pine nuts
3/4 cup freshly grated Parmesan
approx. 2 Tblsp extra virgin olive oil
Put basil, garlic, pine nuts, and olive oil in a food processor and blend well. Add Parmesan and blend. Done.
You can add or take away to your liking. I found several recipes that called for a pinch of nutmeg but after trying it, I'm not a fan. However, being a lover of spices, I do add a fair amount of freshly cracked black pepper.
Do whatever you want, just make it your own.
It's also getting to be sandwich season. I love cold deli sandwiches when the weather is warm. There's something divine about knowing you can stack that sandwich as tall as you want with fixin's and you'll never feel guilty eating it. I love a good pile of spinach and cucumbers on my sandwiches.
In any sense, fresh vegetables and cold sandwiches require dips and spreads. Enter hummus and pesto.
Hummus is very quickly becoming a year-round necessity in my fridge. It's incredibly easy to make, full of protein, versatile, tasty, and easily customizable. I sadly, don't think I had ever put hummus in my mouth until I moved to Oregon. It didn't take long to make an impression though.
Ingredients:
1 can Garbanzo Beans, drained and rinsed
approx. 2 Tbsp. Tahini*
2-4 cloves garlic
juice from one lemon
olive oil
salt
pepper
*Tahini is a paste made from roasted sesame seeds. It's rich in protein and can be used in a variety of applications. It comes in a glass jar with a screw top lid - I can usually find it in the health/vegan aisle of the grocery store.
To make, simply put all the ingredients in a food processor or blender. I like mine to be pretty creamy so I use a fair amount of olive oil and lemon juice but you can make it as chunky or runny as you'd like. I use hummus as a spread for sandwiches and wraps or as a dip for vegetables or flat bread.
Pesto is nothing short of splendor as far as I'm concerned. I love how refreshing it is when made from scratch. Pesto is great for dipping, used as a spread, or made into a sauce for pasta or chicken. Again, this is incredibly easy to make and easily customizable.
Ingredients:
One large bunch of fresh basil leaves, cleaned and dried
3 medium cloves of garlic
One small handful of raw pine nuts
3/4 cup freshly grated Parmesan
approx. 2 Tblsp extra virgin olive oil
Put basil, garlic, pine nuts, and olive oil in a food processor and blend well. Add Parmesan and blend. Done.
You can add or take away to your liking. I found several recipes that called for a pinch of nutmeg but after trying it, I'm not a fan. However, being a lover of spices, I do add a fair amount of freshly cracked black pepper.
Do whatever you want, just make it your own.
Monday, January 24, 2011
Once Upon A Banana Cake
A long time ago in a land far away, I was a baker. When I moved to Oregon, my cake decorating may have taken a back seat but my baking improved. I loved days off with a glass of wine and a set of clean measuring spoons that I could meticulously put to work. I never thought I'd make the switch from baker to cook but it happened. Now I feel bogged down by flour sifters and hand mixers. There's a lack of freedom in baking albeit a certain satisfaction that if you follow the recipe to a T, you'll end up with something delightfully fragrant and surely tasty.
Perhaps my transformation from baker to cook stemmed from my job. My office is always full of crappy baked goods (I call them bads) from the grocery store or local thrifty bakery. I've slowly been losing my lustre for pastries, cookies, muffins, etc. I have, however, never been unable to rid myself of a near passion for bananas in baked things.
Having said that, this is a super-easy recipe for Banana Cake that is always a hit.
Ingredients:
2 tsp. Baking Soda
a touch less than 4 cups Flour
2 sticks Butter
2 1/2 cups Granulated Sugar
4 large Eggs
1 cup Sour Cream
1 Tbsp. Pure Vanilla Extract
6 very ripe Bananas
1. Sift together soda and flour. In a medium size bowl, peel and mash the bananas.
2. In a large mixing bowl, combine butter and sugar until evenly mixed. Mix in eggs. Mix in sour cream and vanilla. Add flour mixture a little bit at a time. Add bananas.
3. Pour into a cake pan (9" x 13" or 9" round) and bake 1 hour at 340 degrees or until a toothpick comes out clean.
Perhaps my transformation from baker to cook stemmed from my job. My office is always full of crappy baked goods (I call them bads) from the grocery store or local thrifty bakery. I've slowly been losing my lustre for pastries, cookies, muffins, etc. I have, however, never been unable to rid myself of a near passion for bananas in baked things.
Having said that, this is a super-easy recipe for Banana Cake that is always a hit.
Ingredients:
2 tsp. Baking Soda
a touch less than 4 cups Flour
2 sticks Butter
2 1/2 cups Granulated Sugar
4 large Eggs
1 cup Sour Cream
1 Tbsp. Pure Vanilla Extract
6 very ripe Bananas
1. Sift together soda and flour. In a medium size bowl, peel and mash the bananas.
2. In a large mixing bowl, combine butter and sugar until evenly mixed. Mix in eggs. Mix in sour cream and vanilla. Add flour mixture a little bit at a time. Add bananas.
3. Pour into a cake pan (9" x 13" or 9" round) and bake 1 hour at 340 degrees or until a toothpick comes out clean.
Wednesday, January 19, 2011
Mexican Chicken Soup as Made by an American
My Dad was in town over the weekend. I see my Father more frequently than I do anyone else in my family. Fortunately, I'm fond of my Dad. Each visit he makes, I try to take him to a different restaurant so he can buy me a delicious meal.
Knowing my Father's priorities frequently makes taking him out difficult because he'll eat anything but food tastes better to him if it's cheap. A point I strongly disagree with. So, we've been waiting and waiting to take him to our new favorite place. It's a place called Maher's and it's an adorable little Irish pub with food that will encourage embarrassing displays of over-eating. Each time I go there, I think about learning to make some good corned beef hash or delectable cabbage. The problem is, I'm terrible at ethnic cooking - unless I'm cooking Mexican.
This recipe is for Mexican Chicken Soup and has made me pretty popular around my apartment. This is a time consuming meal to make, especially when you do not own a food processor and chop all your vegetables by hand. However, it's WORTH it! I like to start this soup at about 3:30 or 4:00pm. That way, I have time to cook it and it has time to simmer for a few hours before serving. It's not incredibly difficult, it's just time consuming. Like laundry.
Ingredients:
2 whole chicken breast, bone in, skin on
1 whole yellow onion, diced
1 Cup celery, chopped
2 Cups carrots, chopped
4 large cloves garlic, chopped
2 1/2 Quarts chicken stock
1 can whole tomatoes in puree, crushed (28oz)
2 to 4 jalapenos, seeded and minced (unless you like the spice, then keep the seeds in)
1 tsp. cumin
1 tsp. coriander seed
1/3 Cup fresh cilantro, chopped
good olive oil
salt
pepper
6 (6-inch) fresh white corn tortillas (optional)
1. Place chicken breast on sheet pan, rub w/ oil, sprinkle w/ salt & pepper. Roast 34-40 minutes. When cooled, discard skin & bones, shred meat.
2. Heat 3 Tbsp. oil in a large pot. Add onion, celery, carrots, and garlic. Cook @ med-low heat for about 10 minutes. Add stock, tomatoes w/ puree, jalapenos, cumin, coriander, salt, pepper, and cilantro.
3. (optional step) Cut tortillas into strips 1/2" thick and add to soup.
4. Bring to a boil the lower heat and simmer for 25 minutes. Add chicken and let simmer as long as you'd like.
You can serve this soup garnished with any number of things: avocado slices, sour cream, cheddar cheese, crushed chips, whatever - just enjoy it!
Knowing my Father's priorities frequently makes taking him out difficult because he'll eat anything but food tastes better to him if it's cheap. A point I strongly disagree with. So, we've been waiting and waiting to take him to our new favorite place. It's a place called Maher's and it's an adorable little Irish pub with food that will encourage embarrassing displays of over-eating. Each time I go there, I think about learning to make some good corned beef hash or delectable cabbage. The problem is, I'm terrible at ethnic cooking - unless I'm cooking Mexican.
This recipe is for Mexican Chicken Soup and has made me pretty popular around my apartment. This is a time consuming meal to make, especially when you do not own a food processor and chop all your vegetables by hand. However, it's WORTH it! I like to start this soup at about 3:30 or 4:00pm. That way, I have time to cook it and it has time to simmer for a few hours before serving. It's not incredibly difficult, it's just time consuming. Like laundry.
Ingredients:
2 whole chicken breast, bone in, skin on
1 whole yellow onion, diced
1 Cup celery, chopped
2 Cups carrots, chopped
4 large cloves garlic, chopped
2 1/2 Quarts chicken stock
1 can whole tomatoes in puree, crushed (28oz)
2 to 4 jalapenos, seeded and minced (unless you like the spice, then keep the seeds in)
1 tsp. cumin
1 tsp. coriander seed
1/3 Cup fresh cilantro, chopped
good olive oil
salt
pepper
6 (6-inch) fresh white corn tortillas (optional)
1. Place chicken breast on sheet pan, rub w/ oil, sprinkle w/ salt & pepper. Roast 34-40 minutes. When cooled, discard skin & bones, shred meat.
2. Heat 3 Tbsp. oil in a large pot. Add onion, celery, carrots, and garlic. Cook @ med-low heat for about 10 minutes. Add stock, tomatoes w/ puree, jalapenos, cumin, coriander, salt, pepper, and cilantro.
3. (optional step) Cut tortillas into strips 1/2" thick and add to soup.
4. Bring to a boil the lower heat and simmer for 25 minutes. Add chicken and let simmer as long as you'd like.
You can serve this soup garnished with any number of things: avocado slices, sour cream, cheddar cheese, crushed chips, whatever - just enjoy it!
Monday, January 17, 2011
Let Them Eat Molton Chocolate Cake
I work in an office that is 90% women. This fact has both it's perks and it's downfalls. This morning, it had a major downfall. I arrived to the office to find a group of ladies crowded around one individual who was crying her eyes out over something that was hardly even noteworthy. It all seemed a bit dramatic for 7:30am on a Monday morning and I worried that the rest of the day would inhibit feelings of utter disgust and annoyance toward the ladies in my office. So, I mysteriously "came down" with something and came home. Fortunately, my boss is easier to fool than my Mother was in my childhood days.
I told Ryan months ago that I'd learn to make him molton chocolate cake. Promptly after saying I would do it, I forgot about it. He reminded me the other day of this fact and I felt wholly obligated to pay up on my promise right away. So, yesterday, I tried them only to find that they're much easier to make than I had anticipated. The longest part of the process was waiting for the oven to heat up.
Ingredients:
2 3/4 sticks of butter (11 ounces)
10 ounces bittersweet chocolate
6 eggs + 6 egg yolks
3 cups confectioners sugar
1 cup all-purpose flour
foil baking cups
1. In a double boiler (or a mixing bowl sitting on top of a pan with simmering water), melt together the butter and chocolate stirring occassionally. Let cool a bit.
2. Whisk together sugar, eggs, and egg yolks.
3. Combine chocolate mixture with egg mixture, then slowly add the flour.
4. Pour batter into greased foil cups. Bake at 450 degrees for 5 to 6 minutes.
Most the recipes I found called for 8-ounce foil cups which I was unable to find so I used the 4-ounce Reynolds cups and they worked just fine.
I told Ryan months ago that I'd learn to make him molton chocolate cake. Promptly after saying I would do it, I forgot about it. He reminded me the other day of this fact and I felt wholly obligated to pay up on my promise right away. So, yesterday, I tried them only to find that they're much easier to make than I had anticipated. The longest part of the process was waiting for the oven to heat up.
Ingredients:
2 3/4 sticks of butter (11 ounces)
10 ounces bittersweet chocolate
6 eggs + 6 egg yolks
3 cups confectioners sugar
1 cup all-purpose flour
foil baking cups
1. In a double boiler (or a mixing bowl sitting on top of a pan with simmering water), melt together the butter and chocolate stirring occassionally. Let cool a bit.
2. Whisk together sugar, eggs, and egg yolks.
3. Combine chocolate mixture with egg mixture, then slowly add the flour.
4. Pour batter into greased foil cups. Bake at 450 degrees for 5 to 6 minutes.
Most the recipes I found called for 8-ounce foil cups which I was unable to find so I used the 4-ounce Reynolds cups and they worked just fine.
Saturday, January 15, 2011
A New Year of Blogging About Chile Rellenos
My sister is a committed blogger. I think she treats blogs almost like a cyber-scrapbook. With a busy life like hers, I don't blame her. I find my simple life rather savory that way. I have no responsibility to chronicle memories for anyone other than myself. What little of my day-to-day life that I deem noteworthy is generally summed up in a picture, or a few sentences written in colorful, fine-point markers in my journal. If anyone found it, it wouldn't be embarrassing because I'm the only one it makes sense to. I prefer it this way. A healthy shroud of mystery is gravely underrated.
In any sense, reading through my sister's blog reminded me that I have one of my own about one of my favorite things: cooking. I've been gathering gangs of great new recipes that are either scribbled on splattered and smudged pages of a spiral notebook or their stuffed haphazardly inside the front cover. Now that Ryan works hard and works late, I'm more motivated to feed him well and I have more time to myself. So, perhaps I'll rededicate myself to cyber-recipe writing. Hopefully someone tries some of these sometime.
Last week I was feeling ambitious and decided to try making chile rellenos. A dish that I feel is rather easy to screw up. I was horrified to learn that Ryan has never had them. A disgraceful and tragic fact that needed an immediate remedy. So, I went for it. I think I came up with a pretty simple recipe.
For the two of us, I made six chiles which was just about the right amount.
Ingredients:
6 Anaheim chile peppers, charred and peeled
about 1/2 lb. cheese, cut into strips (I used pepper jack for extra spice but cheddar is fine)
1 cup milk
1 cup all-purpose flour
1 egg, beaten
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. canola oil
1. Remove seeds and membranes from peppers. Stuff each pepper with a strip of cheese.
2. In a small bowl, combine milk, flour, egg, baking powder, baking soda, salt, and canola oil. Mix well to make a batter.
3. Pour enough oil in heavy frying pan (I used a cast iron skillet) to reach 1 inch in depth and heat over medium-high heat. Roll each pepper in the batter. Fry until lightly browned on both sides.
I served mine on a bed of freshly made salsa and topped it with salsa, freshly made guacamole, and a little cheese.
In any sense, reading through my sister's blog reminded me that I have one of my own about one of my favorite things: cooking. I've been gathering gangs of great new recipes that are either scribbled on splattered and smudged pages of a spiral notebook or their stuffed haphazardly inside the front cover. Now that Ryan works hard and works late, I'm more motivated to feed him well and I have more time to myself. So, perhaps I'll rededicate myself to cyber-recipe writing. Hopefully someone tries some of these sometime.
Last week I was feeling ambitious and decided to try making chile rellenos. A dish that I feel is rather easy to screw up. I was horrified to learn that Ryan has never had them. A disgraceful and tragic fact that needed an immediate remedy. So, I went for it. I think I came up with a pretty simple recipe.
For the two of us, I made six chiles which was just about the right amount.
Ingredients:
6 Anaheim chile peppers, charred and peeled
about 1/2 lb. cheese, cut into strips (I used pepper jack for extra spice but cheddar is fine)
1 cup milk
1 cup all-purpose flour
1 egg, beaten
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. canola oil
1. Remove seeds and membranes from peppers. Stuff each pepper with a strip of cheese.
2. In a small bowl, combine milk, flour, egg, baking powder, baking soda, salt, and canola oil. Mix well to make a batter.
3. Pour enough oil in heavy frying pan (I used a cast iron skillet) to reach 1 inch in depth and heat over medium-high heat. Roll each pepper in the batter. Fry until lightly browned on both sides.
I served mine on a bed of freshly made salsa and topped it with salsa, freshly made guacamole, and a little cheese.
Friday, April 10, 2009
The Sweet Sounds of Risotto
Ryan and I have started playing music together. After nearly three years of living with the dude, this is a task we've never been able to work together on. Growing up in formal, private piano lessons really gives me a leg up on understanding music theory. I can read music and I sort of understand why it sounds good but asking me to write something is tough. Ryan, on the other hand, plays the guitar but has never had a private lesson. He's always played simply because he loves playing. I love playing too, but nowhere to his level. His pure passion for music is sort of overwhelming at times because he gets frustrated with me for not being able to "feel" the music like he can. I suspect feelings like that aren't something everyone can understand. True passion is a capability and I simply don't care enough.
Anyway, we've decided to stop watching so much TV and start using the gifts we both have to learn from one another and hopefully make some cool music together. It tests both of our patience but we manage. All I know is that he's easier to deal with when we've both eaten something decent. Tonight, I'm trying a new recipe: Asparagus-Leek Risotto.
3/4 cup asparagus spears, trimmed
2 Tbsp. olive oil
1 1/2 cup sliced leeks
1 cup Arborio rice (if you can't find it, any short grain rice will do)
3 cups chicken broth (preferably reduced sodium)
1/3 cup fresh grated parmesan cheese
2 Tbsp. snipped fresh parsley
1/2 tsp. finely shredded lemon peel
1 Tbsp. lemon juice
ground black pepper
lemon slices
lemon peel
1. Place asparagus in single layer on baking sheet. Brush with half the oi; lightly sprinkle with salt & pepper. Bake, uncovered, in 450 degree oven about 10 minutes or until crisp-tender. Cool slightly, cut in 2-inch pieces, set aside.
2. In a large saucepan cook leeks in remaining oil until tender. Stir in oncooked rice. Cook and stir over medium heat about 5 minutes or until rice begins to turn golden brown.
3. In another saucepan bring broth to boiling. Reduce heat and simmer. Carefully stir 1 cup of hot broth into rice mixture. Cook, stirring frequently over medium heat until liquid is absorbed. Then add 1/2 cup broth at a time, stirring frequently until brother is absorbed before adding more. (This will take about 20-25 minutes).
4. Cook until rice is tender and creamy. Stir in asparagus pieces, cheese, parsley, lemon peel, lemon juice and pepper. Garnish with lemon slices and peel.
Anyway, we've decided to stop watching so much TV and start using the gifts we both have to learn from one another and hopefully make some cool music together. It tests both of our patience but we manage. All I know is that he's easier to deal with when we've both eaten something decent. Tonight, I'm trying a new recipe: Asparagus-Leek Risotto.
3/4 cup asparagus spears, trimmed
2 Tbsp. olive oil
1 1/2 cup sliced leeks
1 cup Arborio rice (if you can't find it, any short grain rice will do)
3 cups chicken broth (preferably reduced sodium)
1/3 cup fresh grated parmesan cheese
2 Tbsp. snipped fresh parsley
1/2 tsp. finely shredded lemon peel
1 Tbsp. lemon juice
ground black pepper
lemon slices
lemon peel
1. Place asparagus in single layer on baking sheet. Brush with half the oi; lightly sprinkle with salt & pepper. Bake, uncovered, in 450 degree oven about 10 minutes or until crisp-tender. Cool slightly, cut in 2-inch pieces, set aside.
2. In a large saucepan cook leeks in remaining oil until tender. Stir in oncooked rice. Cook and stir over medium heat about 5 minutes or until rice begins to turn golden brown.
3. In another saucepan bring broth to boiling. Reduce heat and simmer. Carefully stir 1 cup of hot broth into rice mixture. Cook, stirring frequently over medium heat until liquid is absorbed. Then add 1/2 cup broth at a time, stirring frequently until brother is absorbed before adding more. (This will take about 20-25 minutes).
4. Cook until rice is tender and creamy. Stir in asparagus pieces, cheese, parsley, lemon peel, lemon juice and pepper. Garnish with lemon slices and peel.
Monday, March 2, 2009
Working is Sick Without Creamy Spinach
Maybe I'm not getting enough nutrition or maybe I work in an office. I have taken today off due to a gnarly cold that I'm fighting. Two weeks ago, one girl came into work with this cold. Last week, about six other people had it, they all also chose to come into work. I'm going against the grain by NOT going to work when I'm sick with a contageous cold. I spent all weekend in my PJ's, lying on the couch. Today I decided that since I'm not at work, I should at least get something done around the apartment, so I did some dishes and took out the trash.
Today is a beautiful in Portland. It's sunny and pushing 60 degrees outside. After taking the trash out, I walked back into my apartment to a wall of stick that reminded me of a hospital ward. Thank goodness it's finally getting warm enough to open a window and air this place out. I guess it's also getting to be time for some summer food.
Today's recipe is Creamy Spinach. While it's not a summer food, I felt it was appropriate since spinach qualifies as a "super food", which I need in my time of coughing and hacking.
6 tightly packed cups of fresh spinach (6 ounces)
1/2 cup heavy cream
1 tsp. butter
salt & pepper
1. Bring a large saucepan of salted water to a boil. Add the spinach and blanch until bright green, about 30 seconds. Transfer the spinach to a bowl of ice water to cool. Drain, squeezing out the excess water.
2. In a medium saucepan, bring the heavy cream to a simmer. Pour the cream into a food processor and add 1/3 of the spinach. Process into a smooth puree. Scrape the puree into the saucepan. Add the remaining spinach and bring to a simmer, stirring. Stir in the butter. Season w/ salt & pepper.
Today is a beautiful in Portland. It's sunny and pushing 60 degrees outside. After taking the trash out, I walked back into my apartment to a wall of stick that reminded me of a hospital ward. Thank goodness it's finally getting warm enough to open a window and air this place out. I guess it's also getting to be time for some summer food.
Today's recipe is Creamy Spinach. While it's not a summer food, I felt it was appropriate since spinach qualifies as a "super food", which I need in my time of coughing and hacking.
6 tightly packed cups of fresh spinach (6 ounces)
1/2 cup heavy cream
1 tsp. butter
salt & pepper
1. Bring a large saucepan of salted water to a boil. Add the spinach and blanch until bright green, about 30 seconds. Transfer the spinach to a bowl of ice water to cool. Drain, squeezing out the excess water.
2. In a medium saucepan, bring the heavy cream to a simmer. Pour the cream into a food processor and add 1/3 of the spinach. Process into a smooth puree. Scrape the puree into the saucepan. Add the remaining spinach and bring to a simmer, stirring. Stir in the butter. Season w/ salt & pepper.
Friday, February 27, 2009
Danny, Emily, Peanut Butter and Jelly
I get frustrated when people have pet names that are the names of humans. I always felt like pets should have sidekick names or ridiculous names. I have a neighbor who was dating a guy named Danny. Danny was a funny dude with an absolutley amazing mullet and a Mustang. This neighbor of mine has a dog that is so sweet and friendly. It doesn't bother anyone but is still pretty happy-go-lucky. One day I saw Danny taking the dog for a walk and I got talking to him for a few minutes. Come to find out, the dog's name was Emily. Sharing a name with a dog is bad enough but having the keeper with the same name as your brother...that's just adding insult to injury.
Who doesn't love peanut butter and jelly sandwiches?? I had a conversation once about how people make their PB&J. Come to find out, making them the way I do makes me a complete freak. However, everyone has their own method and I decided to do a psychoanalysis on people's method of making their sandwiches. What kind of bread? Creamy or crunchy peanut butter? What kind of jelly? Do you use the same knife for both ingredients? Do you toast the bread? A lot of factors went into the questioning but sadly, the results were inconclusive.
Today, I'm sharing one of my favorite recipes ever: Peanut Butter & Jelly Bars. This treat has made me pretty popular up here in Oregon so next time you need someone to tell you you're amazing (if only because you made a good snack) give these a shot.
2 sticks butter
1 1/2 cup sugar
1 tsp. vanilla
2 extra large eggs
2 cups creamy peanut butter
3 cups flour
1 tsp baking powder
1 1/2 tsp kosher salt
18 oz. jam (I like strawberry or raspberry but you can whatever kind you'd like)
2/3 cup salted peanuts, chopped
1. Preheat the oven to 350 degrees. Grean & flour 9x13x2 baking pan.
2. Cream together butter and sugar. Add vanilla, eggs, and peanut butter.
3. In a separate bowl sift together the flour, baking powder and salt. Combine with peanut butter mixture.
4. Spread 2/3 of the dough in the pan then layer all the jam over the top. Drop small gobs of dough on top of the jam and sprinkle the top with the peanuts. Bake 45 minutes and let cool before cutting up and serving.
Who doesn't love peanut butter and jelly sandwiches?? I had a conversation once about how people make their PB&J. Come to find out, making them the way I do makes me a complete freak. However, everyone has their own method and I decided to do a psychoanalysis on people's method of making their sandwiches. What kind of bread? Creamy or crunchy peanut butter? What kind of jelly? Do you use the same knife for both ingredients? Do you toast the bread? A lot of factors went into the questioning but sadly, the results were inconclusive.
Today, I'm sharing one of my favorite recipes ever: Peanut Butter & Jelly Bars. This treat has made me pretty popular up here in Oregon so next time you need someone to tell you you're amazing (if only because you made a good snack) give these a shot.
2 sticks butter
1 1/2 cup sugar
1 tsp. vanilla
2 extra large eggs
2 cups creamy peanut butter
3 cups flour
1 tsp baking powder
1 1/2 tsp kosher salt
18 oz. jam (I like strawberry or raspberry but you can whatever kind you'd like)
2/3 cup salted peanuts, chopped
1. Preheat the oven to 350 degrees. Grean & flour 9x13x2 baking pan.
2. Cream together butter and sugar. Add vanilla, eggs, and peanut butter.
3. In a separate bowl sift together the flour, baking powder and salt. Combine with peanut butter mixture.
4. Spread 2/3 of the dough in the pan then layer all the jam over the top. Drop small gobs of dough on top of the jam and sprinkle the top with the peanuts. Bake 45 minutes and let cool before cutting up and serving.
Thursday, February 19, 2009
Broken Doors and Creole Shrimp
A while back, one of my neighbors died in his apartment. The police were called and the landlord had to come over with the spare key. Unfortunately, the guy had the chain lock on the door so despite having a spare key, they had to break the door down anyway. I wondered why they didn't climb in the window. That way, nobody would have to break the door down. I wonder who pays for the door. The landlord, the city, or does it come out of the dead guy's pocket? I suspect the landlord had to pay for it, in which case, I think it he kind of got screwed on that deal.
Today's recipe is a simple one that is really good. Also, it's nearly impossible to screw up.
Creole Shrimp with Garlic & Lemon:
1lb. large shrimp; shelled & deveined
1 1/2 Tbsp. minced garlic
1 Tbsp. creole seasoning
1 red bell pepper; finely chopped
2 Tbsp. vegetable oil
juice of 2 lemons
1/2 cup finely chopped parsley
1. In a bowl, toss the shrimp with the garlic, creole seasoning and bell pepper.
2. In a skillet, saute shrimp in the oil over medium high heat, turning the shrimp once until just white throughout.
3. Add lemon & parsley, take off heat and serve warm.
Today's recipe is a simple one that is really good. Also, it's nearly impossible to screw up.
Creole Shrimp with Garlic & Lemon:
1lb. large shrimp; shelled & deveined
1 1/2 Tbsp. minced garlic
1 Tbsp. creole seasoning
1 red bell pepper; finely chopped
2 Tbsp. vegetable oil
juice of 2 lemons
1/2 cup finely chopped parsley
1. In a bowl, toss the shrimp with the garlic, creole seasoning and bell pepper.
2. In a skillet, saute shrimp in the oil over medium high heat, turning the shrimp once until just white throughout.
3. Add lemon & parsley, take off heat and serve warm.
April Fool's cut-up
Every year at about this time I start missing Salt Lake. Of course, this is only because this is the time of year that I instinctually began plotting my April Fool's mayhem on my Mother. I feel really fortunate to have a Mom with such a fun sense of humor. A lot of Mom's out there would most likely get irritated with the tricks the four of us pulled on her all the time. I think Andy and I really were the instigators of the highest levels of pranking torture for her as I have many memories of Andy finding snakes in the yard and using them as his weapons of mass destruction. Obviously, being in Oregon really puts a damper on my April Fool's tricks. I'm completely convinced that one of these years, I'll find a way to get her though.
I find it outrageous and depressing that there are so many cooks out there who don’t have good knives. While I don’t think anyone really NEEDS a full set of amazing knives, I do think that having one or two that are really nice is worth the money. In my mind, the best knives out there are Shun brand knives.
These are a Japanese knives that are made in the same fashion as Samaria swords. The knife starts as a very thin layer of what is called VG-10. What is impressive about this material is that not only is it wicked hard and durable but it also holds an edge for a long time because it carries properties similar to memory foam in the sense that it will bounce back from each time it smacks a cutting board. On top of the VG-10, they add 16 layers of forged steel to each side (32 layers total plus the VG-10 in the middle makes the knife 33 layers thick). This gives the knives a beautiful, wavy pattern but also adds stability and strength to the knife.
The important thing to understand about these knives is that the VG-10 has a really high carbon count. The carbon count is how they measure the hardness or strength of the knife. Honing steels generally have a very high carbon count but with Shun knives, you need to make sure you get a Shun steel, otherwise instead of the steel honing the knife, the knife will cut into the steel. Very fascinating stuff.
When purchasing a knife, it’s always good to know what kind of knife it is, a German knife or a Japanese knife. At the sharp edge, German knives are at a 22 degree angle. Japanese knives are at 16 degrees. While German brands like Henkels and Wusthof are very nice knives, they will not be as sharp or hold their edge as long as any Japanese knife on the market for that reason. A sharp knife will always be a safer knife to use as well as it is less likely to slip of the edges of any found foods and will instead slice right through them. The handle of the Shun is made of Pakka Wood. It’s essentially a fusion of white birch (dyed black) and plastic resin. They are a beautiful and comfortable knife to hold.
A lot of people have a hard time putting the money into a Shun knife which I certainly understand but with a lifetime guarantee and free sharpening for life, I will always recommend these knives to any cook, regardless of skill level.
I find it outrageous and depressing that there are so many cooks out there who don’t have good knives. While I don’t think anyone really NEEDS a full set of amazing knives, I do think that having one or two that are really nice is worth the money. In my mind, the best knives out there are Shun brand knives.
These are a Japanese knives that are made in the same fashion as Samaria swords. The knife starts as a very thin layer of what is called VG-10. What is impressive about this material is that not only is it wicked hard and durable but it also holds an edge for a long time because it carries properties similar to memory foam in the sense that it will bounce back from each time it smacks a cutting board. On top of the VG-10, they add 16 layers of forged steel to each side (32 layers total plus the VG-10 in the middle makes the knife 33 layers thick). This gives the knives a beautiful, wavy pattern but also adds stability and strength to the knife.
The important thing to understand about these knives is that the VG-10 has a really high carbon count. The carbon count is how they measure the hardness or strength of the knife. Honing steels generally have a very high carbon count but with Shun knives, you need to make sure you get a Shun steel, otherwise instead of the steel honing the knife, the knife will cut into the steel. Very fascinating stuff.
When purchasing a knife, it’s always good to know what kind of knife it is, a German knife or a Japanese knife. At the sharp edge, German knives are at a 22 degree angle. Japanese knives are at 16 degrees. While German brands like Henkels and Wusthof are very nice knives, they will not be as sharp or hold their edge as long as any Japanese knife on the market for that reason. A sharp knife will always be a safer knife to use as well as it is less likely to slip of the edges of any found foods and will instead slice right through them. The handle of the Shun is made of Pakka Wood. It’s essentially a fusion of white birch (dyed black) and plastic resin. They are a beautiful and comfortable knife to hold.
A lot of people have a hard time putting the money into a Shun knife which I certainly understand but with a lifetime guarantee and free sharpening for life, I will always recommend these knives to any cook, regardless of skill level.
Tuesday, February 17, 2009
Ricky Gervais LOVES vermicelli!
I have recently fallen in love with Ricky Gervais, Steven Merchant and Karl Pilkington. I've purchased several of their audiobooks and subscribe to their podcast. During my lunch today I was listening to a bit about Halloween and the idea of the morgue having more fun with this holiday. The suggestion was that they dress up the dead people. It's rare that I'm sitting alone and find myself actually LOLing. As I did it, I considered the idea that most people who use dweebie terms like LOL frequently are liars. Most of us LOL very infrequently when we're alone but emails, text messages, and everything else would suggest otherwise.
I was talking with a co-worker about a strange spaghetti dish I made recently. I've decided to share it. When making it, I took the really easy, really lame way out by using store bought pasta sauce but who cares? With a meal like this, it really wasn't a big deal. This was so easy to make and while it felt awkward to assemble it, I really enjoyed it. It would be really simple to personalize with different meats, spices, etc.
Baked Beef Vermicelli Cake:
1/3 cup butter
1 onion, chopped
1lb. ground beef
1lb. 12oz. tomato pasta sauce
2 tablespoons tomato paste
9oz. vermicelli or spaghettini
1/4 cup all-purpose flour
1 1/4 cups milk
1 1/4 cups grated cheddar cheese
1. Preheat oven to 450 degrees. Grease a deep, 9" round springform pan. Melt a tablespoon of the butter in a large, deep frying pan and cook the onion over medium heat for 2-3 minutes until soft.
2. Add the ground beef, breaking up any lumps and cook until browned. Stir in pasta sauce and tomato paste, reduce heat and simmer for 20-25 minutes.
3. Cook the pasta in salted water, drain and rinse. Melt the remaining butter in a saucepan over low heat, stir in the flour and cook until pale and foaming (about a minute). Remove from heat and gradually stir in milk. Return to heat and stir constantly until sauce boils and thickens. Reduce heat and simmer for 2-3 minutes.
4. Spread the pasta over the bottom of the pan then cover with half the meat sauce. Cover with remaining pasta, pressing it down. Cover with remaining meat sauce then pour on the white sauce. Sprinkle with cheese and cook for 15 minutes. Cut into wedges and serve.
I was talking with a co-worker about a strange spaghetti dish I made recently. I've decided to share it. When making it, I took the really easy, really lame way out by using store bought pasta sauce but who cares? With a meal like this, it really wasn't a big deal. This was so easy to make and while it felt awkward to assemble it, I really enjoyed it. It would be really simple to personalize with different meats, spices, etc.
Baked Beef Vermicelli Cake:
1/3 cup butter
1 onion, chopped
1lb. ground beef
1lb. 12oz. tomato pasta sauce
2 tablespoons tomato paste
9oz. vermicelli or spaghettini
1/4 cup all-purpose flour
1 1/4 cups milk
1 1/4 cups grated cheddar cheese
1. Preheat oven to 450 degrees. Grease a deep, 9" round springform pan. Melt a tablespoon of the butter in a large, deep frying pan and cook the onion over medium heat for 2-3 minutes until soft.
2. Add the ground beef, breaking up any lumps and cook until browned. Stir in pasta sauce and tomato paste, reduce heat and simmer for 20-25 minutes.
3. Cook the pasta in salted water, drain and rinse. Melt the remaining butter in a saucepan over low heat, stir in the flour and cook until pale and foaming (about a minute). Remove from heat and gradually stir in milk. Return to heat and stir constantly until sauce boils and thickens. Reduce heat and simmer for 2-3 minutes.
4. Spread the pasta over the bottom of the pan then cover with half the meat sauce. Cover with remaining pasta, pressing it down. Cover with remaining meat sauce then pour on the white sauce. Sprinkle with cheese and cook for 15 minutes. Cut into wedges and serve.
Thursday, February 12, 2009
If Looks Could Eat Asparagus Soup
You know that phrase "if looks could kill"? Well, if it were possible to die of cute, this English Bulldog puppy would totally do it for me! Haver you ever seen anything so adorable in your life?? Yeah, sure, your kids are cute or whatever but oh my GOSH!! Have you even SEEN this puppy??? Cutest. Thing. Ever.
Whenever I think of Asparagus Soup, I think of a cream based soup. I love asparagus and find it tragic that oftentimes the taste of the asparagus is overwhelmed by cream, milk, cheese, what have you. This is a really simple soup that you can cook quickly and focuses on the hearty taste of the asparagus. It’s pretty earthy but is really good with some French bread for dipping.
½ onionSplash of oil
4 cups vegetable stock
1lb. asparagus
4 celery stalks
Salt
Pepper
Dice the onion and sauté in a stockpot with the oil.Once onions are soft and lightly browned, add vegetable stock. While stock is cooking, finely chop celery and snap ends off asparagus. Add celery and asparagus to pot. When asparagus is bright green and soft, pour all the soup into a blender and puree. (I used an emersion blend and just pureed the soup in the pot.)Pour soup back into pot, salt and pepper to taste. This recipe is super, super easy and I love the outcome! I added about 1/3 cup of milk to mine at the end to make it a tiny bit creamier. If you want your soup to have a creamier taste to it, substitute some of the stock for milk or cream. You could also add a potato to the soup as well, although I chose not to. I seasoned mine with a lot of white pepper but you could really have a lot of fun with this.
Wednesday, February 11, 2009
All National Cuisine Can Be Cooked In A Scanpan.
I'm being "treated" to dinner tonight. I bought ingredients, Ryan is cooking. We've decided on stir fry tonight. It seems weird that Ryan and I each have certain nationalities we're better at cooking. He's good at Asian and Italian, I make good Mexican and family comfort food (what I call, "Downhome American"). If you look closely enought into it, you'll realize that I can only have one or two things going on at once in a kitchen but Ry can have 5 or 6. I'm better at baking though, so as far as I'm concerned, I'm still carrying on those qualities that a woman should. *sigh* I always try not to be but I'm pretty old-fashioned.
I’m generally not a fan of non-stick cookware because it needs to be replaced so frequently. We’ve always kept one 8” nonstick skillet for eggs but that’s literally the only one. Recently though, Ryan came home with another 8” non-stick skillet. While I thought he was an idiot at the time, I now realize that he was presenting me with the most amazing non-stick skillet that has ever seen the light of day.
A product of Denmark, the brand name of this pan is Scanpan. Its nonstick coating is made of a ceramic, titanium blend which makes it ridiculously lightweight but with an aluminum base, it heats and cooks really evenly. The nonstick is what they call a “closed” nonstick surface that offers optimal food release every time. No need to pre-oil or season before using it. The construction of this pan is what really blew me away. They forge the shape of the aluminum under 200 tons of pressure to ensure that they will have a perfectly even pan base and that it won’t create any hot spots. This also makes it easier for the pan to heat quickly and evenly. They then create a mixture of ceramic and titanium which they heat to over 30,000 degrees Fahrenheit at which point, it liquefies (Scanpan calls it a “liquid plasma state”). The next step is to get the ceramic-titanium liquid plasma nonsense onto the pan by firing it on at under a ridiculous amount of pressure. The combination of heat and impact makes this mixture really anchor itself onto the aluminum. Ever heard of the MOHS scale that measures the hardness of gemstones? Diamonds are a 10, Scanpan is a 9.5. The significance of this is that this pan is nearly impossible to damage. Use any utensil, put it in your dishwasher, hit anyone over the head with it, it doesn’t matter...this bad boy is staying as is! Obviously, with this kind of production and craftsmanship, they give these pans a lifetime warranty.
I know it sounds like I’m just doing an ad for Scanpan but I seriously, seriously love this product. If I want to make a quesadilla, I melt the cheese directly on the pan and simply flip the pan over on my tortilla; the cheese just slips right off. And with nonstick properties this impressive, cleaning the pan is maybe the easiest thing ever. The handle is ergonomic (not that matters because you never have to hold the thing for longer than about 5 seconds), riveted on and cool to the touch. Yes, they’re pretty expensive but if you try one, you’ll be blown away. I promise!
I’m generally not a fan of non-stick cookware because it needs to be replaced so frequently. We’ve always kept one 8” nonstick skillet for eggs but that’s literally the only one. Recently though, Ryan came home with another 8” non-stick skillet. While I thought he was an idiot at the time, I now realize that he was presenting me with the most amazing non-stick skillet that has ever seen the light of day.
A product of Denmark, the brand name of this pan is Scanpan. Its nonstick coating is made of a ceramic, titanium blend which makes it ridiculously lightweight but with an aluminum base, it heats and cooks really evenly. The nonstick is what they call a “closed” nonstick surface that offers optimal food release every time. No need to pre-oil or season before using it. The construction of this pan is what really blew me away. They forge the shape of the aluminum under 200 tons of pressure to ensure that they will have a perfectly even pan base and that it won’t create any hot spots. This also makes it easier for the pan to heat quickly and evenly. They then create a mixture of ceramic and titanium which they heat to over 30,000 degrees Fahrenheit at which point, it liquefies (Scanpan calls it a “liquid plasma state”). The next step is to get the ceramic-titanium liquid plasma nonsense onto the pan by firing it on at under a ridiculous amount of pressure. The combination of heat and impact makes this mixture really anchor itself onto the aluminum. Ever heard of the MOHS scale that measures the hardness of gemstones? Diamonds are a 10, Scanpan is a 9.5. The significance of this is that this pan is nearly impossible to damage. Use any utensil, put it in your dishwasher, hit anyone over the head with it, it doesn’t matter...this bad boy is staying as is! Obviously, with this kind of production and craftsmanship, they give these pans a lifetime warranty.
I know it sounds like I’m just doing an ad for Scanpan but I seriously, seriously love this product. If I want to make a quesadilla, I melt the cheese directly on the pan and simply flip the pan over on my tortilla; the cheese just slips right off. And with nonstick properties this impressive, cleaning the pan is maybe the easiest thing ever. The handle is ergonomic (not that matters because you never have to hold the thing for longer than about 5 seconds), riveted on and cool to the touch. Yes, they’re pretty expensive but if you try one, you’ll be blown away. I promise!
Subscribe to:
Posts (Atom)