Blog Archives
Iced Coffees
photo from Seattle’s Best
Yesterday friend of blog, Kirk Spencer, put up a post on iced coffee. He does a great job of explaining the different ways to approach it. He followed up (after a question from me) with a post on cold brewing, which was great, because I knew nothing about cold brewing and had only seen very expensive machines for the process. I’m going to give it a shot, probably on a small scale.
I love iced coffee in the summer. I do the ‘brew strong coffee and serve immediately over ice” process. I have yet to get the ratio perfect for my tastes. My standard is Dunkin Donuts, love their coffee, it’s one of the few big coffee 
shops I can say that about, and their iced coffee is just as good. Not from a mix, it is fresh brewed. They say they double brew it. Whatever, it works. Oh, and did I mention there is not a DD to be found around here? Though that is about to change in a big way. Yay!
I think I will work this summer at perfecting my technique. One advantage I have is the vita-mix and I can easily make smooth frappucinos. My goal it to make a mocha frappuchino that does not have 400 calories a glass.
So let the adventures begin. I’ll let you know how it goes. Until then….
Back to Basics: Grilling Steak
A little background. When I began What’s 4 Dinner Solutions, it was a subscription menu service. Because of the experiences of the people around me, I targeted it to families and specifically those who were intimidated by cooking. I wanted them to have easy, fool-proof recipes that kept them away from fast foods. It grew and grew and then as my life went in another direction, it kind of morphed into this blog.
I want to explore some cooking basics, just because I think everyone can use a refresher now and then. And also, while I was watching a cooking show the other night I realized I could use to improve some of my basic skills, too. I’ve gotten a little sloppy over the years.
Since it’s Memorial Day Weekend, I thought grilling would be a great place to start.
Photo by JeffreyW
Step 1 – Always have meat at room temperature before grilling. This means taking it out of the refrigerator at least 30 minutes before grilling. Season it, cover it and set it on the counter.
Step 2- Seasoning. Start with the basics while you perfect your technique. You’ll want to salt it, lightly if it’s a thinner steak, a little heavier for a thick steak. Use pepper and garlic liberally, With these you are creating a crust that will grill up nicely on your steak. Later on you can move to coffee rubs or seasoned rubs.
Step 3 – Grilling. You’ll want a very hot flame to sear both sides of the steak. Here’s the trick, put the steak on and do not turn it until you can easily move it when you give it a push with a utensil (usually about a minute or 2). Flip it and repeat. Then move it to a medium flame (or away from direct flame on a charcoal grill) and let grill. For rare your total grilling time is about 5 minutes a side, including searing. Use a meat thermometer until you get a feel for it. NEVER cut into it to test it, see step 4. Rare to medium-rare is going to give you the best grilling experience.
Step 4 – Rest. Steak (and roasts, too) need to rest for 10 minutes to let the juices redistribute. This keeps your steak from losing all its juice when you cut into it. If you cut into before that, you’ll be chewing a completely dried out piece of meat, no matter how rare.
That’s it. That is a perfect steak. I’ve heard some people put a pat of butter on it as it rests, I’ve never tried it, but watch enough cooking shows and you’ll see someone do it. Some people use steak sauce…I have no idea why. A good baked potato and salad are all I need with my steak.
Have a good holiday. And remember to thank a vet somewhere along the next three days.
Men Who Cook: Bomb Cheese Sandwich
One of the morning drive DJs I listen to regularly wowed everyone with his lunch yesterday, so today he posted the recipe. Its deliciousness is second only to its simplicity:
Larry Ulibarri sandwich
Larry Ulibarri decided since the cheese sandwich was the most popular lunch item, he would make them for everyone today. The BOMB CHEESE SANDWICH. Mozzarella, Olive Oil, Balsamic, Basil, Tomato, Cracked Pepper and Sea Salt, Salami (if you want) on crusty bread. Nom Nom Nom
I have to agree. Nom. Nom. Nom.
Thursday Recipe Exchange: Strawberries
Photo by JeffreyW
Strawberry Bread (recipe found here) became a recipe when I did what I always seem to do during fresh strawberry season, buy too many strawberries. Before I can finish them, they are overripe. The bread is much like banana bread, it does best with very overripe fruit and wow, does it pack a powerful strawberry flavor. And it’s not too sweet because I don’t like to overwhelm the tart goodness of the strawberries.
Tonight’s other treat is a variation on the recipe JeffreyW used in the picture above. I made it yesterday and thought it was the best shortcake I’ve ever made – really light and fluffy.
I’ll be honest, I prefer pre-made sour cream angel food cake with my strawberries. My local grocery bakery has them on sale this time of year, and I can’t make it better. Oh, let’s face it, I’ve never made a successful angel food cake, ever. Sigh. But for a homemade dessert, this shortcake would be my choice. Couldn’t be easier to make and tastes wonderful.
The cake is not terribly sweet which I prefer and I cut down the sugar on the strawberries by 1 tablespoon, because I prefer them tart. I can’t omit the sugar completely because you need sugar to bring the juices out of the berries, essential for strawberry shortcake. So you may want to adjust the sugar up or down according to your preference. Additional sugar in the cake will not affect how it bakes up.
What’s your favorite way to serve strawberries? Has anyone made a real Parisian strawberry tart? And more importantly, what are you weekend food plans?
Strawberry Shortcake
- 2 pints of strawberries, washed, hulled and sliced
- 5 to 7 tbsp sugar
- 2 cups unbleached flour
- 2 tsps baking powder
- 1/4 tsp baking soda
- 2 tbsp sugar
- 3/4 teaspoon salt
- 1-1/2 cups heavy cream (you can substitute 3/4 cup milk and 1/3 cup butter)
- Whipped Cream (recipe below)
2 Mixing bowls
8×8 glass baking dish or baking sheet
Mix strawberries with 3 tablespoons sugar (I only used 2 tbsp, see note above) and set aside for at least 30 minutes at room temperature.
Preheat the oven to 400 degrees F.
Whisk together flour, baking powder, baking soda, remaining 2 tablespoons sugar (if you want sweeter, add an addition 1 to 2 tbsp sugar), and salt in a medium bowl. Add heavy cream and mix until just combined. You do not want to over mix this, just until all ingredients are combined, that’s why it’s important to whisk or sift together the dry ingredients. This is going to be a little moister than cookie dough – it does not look at all like cake batter, since it’s more of a biscuit mix. Spoon mixture into an ungreased 8-x8 square pan and pat down either by hand or use a spatula. I used a baking sheet and dropped spoonfuls onto the sheet to make 6 individual cakes. Bake until golden, 18 to 20 minutes for cake pan, 10-12 minutes for baking sheet.
Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.
Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.
I made the whipped cream ahead of time and let it refrigerate so it was nice and cold when served:
Whipped Cream
- 1 1/2 cups heavy cream, chilled (I chill the cream in a glass mixing bowl, along with the beaters)
- 3 tbsp sugar
- 1 1/2 tsp vanilla extract
- 1 teaspoon freshly grated lemon zest*
Using a mixer, beat the heavy cream, until soft peaks form, about 1 1/2 to 2 minutes. Fold in sugar, vanilla, and lemon zest*.
*some people really like this, me not so much, I thought it overwhelmed the cream. I’ll omit it next time.
Thursday Recipe Exchange: Potatoes
Cross-posted at Balloon-Juice.
I’m ready for this week to be done. Time for some weekend. It is supposed to rain which may impact my cycling, but we need the rain, as several areas are on fire. So I won’t whine and will find other ways to enjoy the days off. I’m seeing The Avengers tomorrow and no big plans otherwise.
I may finish Wiley Cash’s book, A Land More Kind than Home. I’m about halfway through. I love this book and the only reason I didn’t finish it in one sitting is I want to savor every chapter. Thanks for the recommendation John Cole.
Nothing exciting on the cooking front this week, but I did go out to dinner earlier this week and had an Indian Bread Taco that was amazing. I doubt I could recreate it, but if anyone has a good recipe, I’d love it if you’d share it.
Glad to hear frequent recipe contributor, Joshua D. (aka:Yutsano) had successful surgery today. Maybe he’ll have time to cook some good stuff while he recuperates.
Okay, on to tonight’s ingredients: potatoes. I have three recipes for you, Grilled Sweet Peppers and Potatoes, Roasted Smashed Potatoes, and a fool-proof Baked Potato with Roasted Garlic Butter below. If none of those are what you’re looking for, I just checked and we have over 20 potato recipes, you’ll probably find at least one.
This method results in excellent baked potatoes that have a crisp, flavorful skin and tender, fluffy potato. Top with roasted garlic butter for a perfect side. If you’re wondering about the skewers, they transfer heat throughout, so the potatoes cook quicker and don’t seem to dry out. Always fluffy. Skewering works really well with sweet potatoes, too.
Baked Potatoes with Roasted Garlic Butter
- 4 large baking potatoes, scrubbed and dried
- olive oil
- Salt
- 2 to 4 metal skewers
Spread
- 1 or 2 large head of garlic
- olive oil
- 1 to 2 sprigs of rosemary, minced
- 4 to 8 tbsp of butter
Skewer each potato (depending on the size of the skewer you can sometimes get 2 on it, leaving room between potatoes). Rub oil liberally on potatoes and then coat with a light layer of salt. Bake at 450 degrees for 30-45 minutes, until tender when pierced with a fork.
Meanwhile, peel white paper skin from garlic and slice off 1/4 inch off the top. Coat well in olive oil, place in a small baking dish (I saw a great recommendation making several and using a 6-cup muffin tin). Cover with foil and bake at 450 degrees for 30 minutes, or until cloves are soft when pierced. (Of course you can use a garlic roaster if you have one)
Once garlic is cool enough to handle, squeeze cloves out of their skins. Using a fork, mash garlic, butter, pinch of salt and minced rosemary to smooth paste. Serve with potatoes.
What’s on your weekend menu? And if you have recipe requests, let me know. I’m thinking strawberries or ziti next week, I haven’t decided yet.
Roasted Smashed Potatoes
This is from America’s Test Kitchen and it is on my list to try this weekend while I have some extra time to play in the kitchen. I thought they sounded delicious and a nice way to dress up a side when company comes to dinner.
From America’s Test Kitchen
Roasted Smashed Potatoes
*This recipe is designed to work with potatoes 1½ to 2 inches in diameter; do not use potatoes any larger. It is important to thoroughly cook the potatoes so that they will smash easily. Remove the potatoes from the baking sheet as soon as they are done browning—they will toughen if left too long. A potato masher can also be used to “smash” the potatoes.
INGREDIENTS
- 2 pounds small* Red Bliss potatoes (about 18), scrubbed
- 6 tablespoons extra-virgin olive oil
- 1 teaspoon chopped fresh thyme leaves
- Kosher salt and ground black pepper
INSTRUCTIONS
1. Adjust oven racks to top and bottom positions and heat oven to 500 degrees. Arrange potatoes on rimmed baking sheet, pour ¾ cup water into baking sheet, and wrap tightly with aluminum foil. Cook on bottom rack until paring knife or skewer slips in and out of potatoes easily (poke through foil to test), 25 to 30 minutes. Remove foil and cool 10 minutes. If any water remains on baking sheet, blot dry with paper towel.
2. Drizzle 3 tablespoons oil over potatoes and roll to coat. Space potatoes evenly on baking sheet and place second baking sheet on top; press down firmly on baking sheet, flattening potatoes until 1/3 to 1/2 inch thick. Sprinkle with thyme leaves and season generously with salt and pepper; drizzle evenly with remaining 3 tablespoons oil. Roast potatoes on top rack 15 minutes. Transfer potatoes to bottom rack and continue to roast until well browned, 20 to 30 minutes longer. Serve immediately.
Thursday Recipe Exchange: Steak with Coffee Rub
JeffreyW’s Loaded Baked Potato would be great with Coffee Rubbed Steak
It’s another one of those Colorado weeks where it’s impossible not to want to be outside all day. Beautiful, warm spring weather, the flowering locusts are in full splendor making my evening bike rides fragrant and still cool enough at night to need a blanket…or a cat…or several. I’m halfway through my horseback riding lessons, I’m finally comfortable with my posting trot, but feel like my major accomplishment is being able to adjust my stirrups from the saddle. I also managed to get my deck flower pots planted, though I always want more than I have space for, I’m satisfied with what I’ve done for this season. It is definitely outdoor season here. What’s on your weekend agenda? Planning on grilling for Mother’s Day? What is your favorite food item to grill?
In honor of the great weather, I thought tonight should be about grilling. Steak to be specific. This rub is a favorite of a couple of readers, so I thought it was a good time to repeat it. This can be used with any cut of steak, though I originally had it on rib eye. It’s too heavy to use on poultry or white fish, but I would be tempted to try on swordfish or maybe salmon. Easy to do and adds a real dramatic flavor.
Steak with Coffee Rub
- 3 tbsp chili powder (talking the good stuff here, pure ancho or a blend)
- 3 tbsp finely ground coffee (espresso works best)
- 1 ½ tbsp paprika (again, you want a good one)
- 1 tbsp dark brown sugar
- 2 tsp dry mustard
- 1 tsp salt
- 1 tbsp fresh ground pepper
- 1 tsp ground coriander
- 1 to 1-1/2 lb of steak (rib-eye, sirloin, NY strip, etc) in 4 thick pieces
Mix together all spices. Lightly rub each steak with oil and then coat liberally on both sides with coffee rub. Now you can cook in a pre-heated skillet on medium-high heat, 5 to 7 minutes each side for medium rare. You can broil in the oven, using the second slot down from broiler, for 5 minutes each side, again for rare to medium rare, longer for medium. You can grill them outside. Cooking times will vary depending on which steak cut you choose, so watch carefully and you’ll probably have to use a meat thermometer to really judge, because the rub makes it a little harder to eyeball it. Let rest for a few minutes before serving.
Kentucky Derby and Cinco de Mayo
I am woefully unprepared for either holiday. But luckily all over the web, people have celebratory recipes. Here’s a video of some Derby recipes, including mint juleps and a fresh, chunky guacamole recipe. Whichever event you celebrate today, have fun!
p.s. you’re on your own for the opossum.
And for Cinco de Mayo, from Cook’s Country :
Makes about 3 cups
Preparing guacamole ahead of time helps the flavors marry, but it should not be prepared more than 1 day in advance. To prevent the dip from turning brown, press a sheet of plastic wrap directly onto the surface and refrigerate until ready to use.
INGREDIENTS
- 2 thinly sliced scallions, green and white parts separated
- 1 minced jalapeno pepper
- 1 small garlic clove, minced
- 1/4teaspoon grated lime zest
- 2tablespoons fresh lime juice from 1 lime
- 3 avocados, pitted, peeled, and chopped
- 3tablespoons chopped fresh cilantro leaves
- Salt
INSTRUCTIONS
1. Combine white parts of scallions, jalapeño, garlic, and lime juice in large bowl. Let sit for 30 minutes.
2. Add two-thirds of the avocado to bowl with jalapeño mixture and mash with potato masher until smooth. Gently fold remaining avocado into mashed avocado mixture. Gently stir in lime zest, green parts of scallions, and cilantro. Season with salt. Serve.
TaMara
jeffreyww
LFern7
indylib
