Category Archives: Fun with Food
Amazon tempted me with one of their lightning deals on some silicone muffin trays. I’m pretty easy. These corn muffins from smittenkitchen looked like a good way to test drive them.The method was interesting, 1/2 cup of cornmeal was simmered in the milk until it started to look like porridge, then cooled slightly in a bowl in which the rest of the ingredients were added in their turn. The cup of sour cream was a nice touch.Two eggs were the last of the wet ingredients added before the dry mixture was folded in.The resulting batter was pretty stiff. The cookie dough scoop worked great in portioning between the dozen cups. It wasn’t the perfect size so I did have to top off the cups by eye.I’m not sure how long these were in because I forgot to set a timer. These passed the toothpick test.Mmm… red beans cooked with a smoked ham hock – a perfect way to enjoy these perfect corn muffins.
A little breakfast pr0n to start. The patty is from that batch of homemade garlic pepper recipe sausage.This is an older picture from a meal we had a couple of weeks ago. Not sure if I have used it so here it is. I bought a batch of purple potatoes and mixed them in with fingerlings and a cubed sweet potato. The pork tenderloin was done sous vide and then seared in a hot pan just before plating. There is a pan sauce made from red wine and the pan juices. I reached for the white but it wasn’t open so the red went in.Gumbo! This one has andouille, chicken, and shrimp.A couple of pineapple upside down cakes. There was a little pineapple left over from Mrs J’s carrot cake, and we finally used up the last of the maraschino cherries that have been lurking in a dark corner of the fridge for ages. Not the prettiest cakes ever but they tasted great. There is one small slice left but it will not last out the day.Here’s Ollie! He’s been mixing about with the other kittehs and we think he’s fitting in quite well. He and Bitsy spent the night chasing up and down the hallway.I dug one of the rib roasts out of the freezer. It was one of those the market had on sale for the holidays. It was oddly cut, the two end ribs were sliced down the middle, making the piece about 1-1/2 inches altogether. I promised Mrs J that I would turn out the next steak medium done and so set the water bath temp to 140. When it came out I sliced it in half and seared the pieces in a hot pan. The pan sauce was made of butter and the same red wine that I used on that pork tenderloin. The potatoes were rubbed with olive oil and generously salted, then baked in a 350 oven for an hour.Mrs J left for an appointment this morning. Gabe waited by the door for her return. He misses his dog mama every time she goes away.That garlic pepper sausage makes pretty good chili.I’ll close with this salad. It’s a bagged salad topped with a deli made Greek salad with a little extra feta.
Cinnamon bread with raisins because that’s how I remember it when I smell the aromas and close my eyes go back to being 6 years old and shouting “Me Me Me” when my mama asked “who wants cinnamon toast”.Spreading melted butter on the rolled out dough makes it hard to seal the seams but I don’t care.That plastic mat is just the handiest thing but don’t let them tell you nothing will stick to it. Use plenty of flour when you roll the dough out. I have a silicone baking mat under it ti keep it from sliding around.These aren’t the prettiest loaves. I went with this bread machine recipe for these and it seems to work ok.You can’t have too much cinnamon.
Made the tomato soup from a big can of those San Marzano tomatoes. I found a couple of 280z. cans in the bargain basket at Kroger a while back and this last one sat in the cupboard till I had this flash of inspiration.
Mince a carrot and half an onion and sweat them down in butter in a sauce pan. Sprinkle a bit of flour on the veggies and stir for a minute, then add chicken stock and a can of tomatoes. Season with celery salt, a pinch each of nutmeg, ground cloves, and black pepper and bring to a simmer for half an hour or so. Let cool a bit, then puree in a blender or with a stick blender. I like the stick blender because it’s easier to clean up. Add more chicken stock if it looks too thick. Some folks like to add cream right before serving but I never did eat it that way.
I bake these in a huge Dutch oven and my oven is on the small side so only one at a time is possible. First one was the loaf on the right, that tear in the top was because I couldn’t get the dough to release cleanly from the floured towel. The first batch, last week, wasn’t a problem but these were kept overnight in the fridge because it was too late in the day to bake them. They had all night to grow onto the towels.
The loaf on the left I went ahead and scraped off and folded it some more to bury the tears. I let it rise a little but probably not enough. It did puff up pretty well. I’ll slice it up for a lunch sammich to see what the crumb looks like.