Cafe con leche

Whenever I visited Hilde, my adopted Cuban abuela, she would drink espresso from china demitasse cups she brought with her when her family fled Havana.

The afternoon I helped her scrape black beans off the ceiling when her pressure cooker exploded, she made me cafe con leche, and a love for sweet coffee was awakened in me.

Using an espresso machine, follow the instructions for brewing, using about 5 tablespoons of Cuban, Dark Roast Espresso Ground, packed, for each cup of water.

Add 4-6 teaspoons sugar (per cup of water) to the pot the coffee drips into, stirring the first few drips to make a frothy foam. You want the drink very sweet.

Combine one shot of sweet coffee to a small cup of hot, steamed milk.

Prompt #12: In 57 words or less, tell us about the best drink you ever had.

I dip, you dip

Even with all of the constant carb bashing you hear in the news, I’ll be the first to admit that sometimes a nice chunk of crusty bread becomes a craving that’s difficult to ignore. So… I don’t. Here’s a tempting mixture of herbs, garlic and olive oil that is an amazing dip for breads.

I’ve also used it as a rub on pork tenderloin, flank steaks, chicken breasts, and with a little Parmesan, stirred into hot pasta.

Because there are so many different herbs, you can play around with the amounts to create the flavor you like the best. I enjoy a bit of spice, so I use a little more red pepper flakes and cut back on the salt.

Herb Dipping Oil

1 cup of extra virgin olive oil
2 teaspoons crushed red pepper
2 teaspoons fresh, ground black pepper
2 teaspoons dried oregano
2 teaspoons basil
2 teaspoons parsley flakes
2 cloves minced garlic
1 teaspoons kosher salt (or to taste)

Combine all ingredients in a air-tight jar, shaking gently to disperse the herbs evenly.

Depending on your tastes, you can use light olive oil, or substitute part canola or other vegetable oil.

*Linking up with Michelle, at Honesty and Truly’s Tasty Tuesday

Egg gravy and toast

A recent Facebook/Twitter conversation had me reminiscing about a favorite breakfast my mother used to make for me when I was a kid, that I now prepare for my kids – egg gravy. Apparently, that isn’t a food term many people knew. Being that I love to cook, and love to share what I cook, I’m re-posting this from my former blog. My mom’s recipe for vanilla egg gravy is included…

I grew up in East Tennessee in the heart of Appalachia under the shadow of the Great Smoky Mountains. Being a true Southern girl, food was an important part of my upbringing.

Each summer my mother’s people would gather from far and wide for a family reunion, always held at my great-grandfather’s farm. The uncles would haul in two flatbed hay wagons and each one would be loaded down with homemade Southern food. One wagon held the fried chicken, roast beef, green beans and ham hocks, melt-in-your-mouth biscuits, smashed taters and gravy, homemade jams and jellies (for the warm biscuits), and every other comfort food imaginable.

The other wagon was reserved for desserts. Coconut cream cake, chocolate cake, apple pie, cherry pie, peach pie, pecan pie, cobblers and cookies. Enough sweets to throw a third world country into insulin shock.

To the side of the wagons were the grills cooking up hot dogs and hand-patted hamburgers ~ made from farm raised beef.

Under the huge antebellum oaks sat the ice cream churns. All the kids clamored over who got to sit on top while the grown-ups cranked. The one holding down the crank got first dibs on the ice cream when it was done.

And, it wasn’t just these once a year blow-outs. Food was not looked upon as a bad thing back in the day. You celebrated food. You never worried about carb counts or fat (using lard added flavor!), and forget about combining two, three, sometimes four starches in one meal ~ it was a given.

I have my mother and grandmother to thank for my love of cooking. These women could put on a spread like it was your last meal, any day, every day. It’s called comfort food for a reason.

Breakfasts were glorious. Biscuits, fresh butter and homemade peach jelly, farm raised ham or sausage, fried potatoes and eggs still warm from the hens, tomatoes fresh from the garden, and whole milk thick enough to leave a white mustache.

But, my favorite was egg gravy. For the uninitiated that is warm pudding served over toast. I do use wheat bread these days, but the idea is the same. Warm, buttery, vanilla pudding poured over crispy slices of bread ~ preferably homemade.

I know, it sounds truly odd, but homemade pudding is fabulous. The combination of the rich, sweet pudding and the crunching bread is delicious. And it has to be homemade pudding, none of these powdered mixes or chemical infused plastic cups. I make my pudding the way my grandmother and my mother before me did, in a pan, on the stove from a recipe handed down through the generations.

Oh, to be young again and be able to eat whatever I want and not gain an ounce. Only, I would also have to leave the house at first light and not stop moving, running, playing, hiking, biking, an all around whirlwind of activity, until dark.

There has to be a compromise in there somewhere.

Vanilla Pudding

2/3 cup sugar
2/3 cup flour
1/4 teaspoon salt
4 cups milk
5 large egg yolks
1 teaspoon vanilla extract
1 Tablespoon butter

Combine sugar, flour and salt. (Mixing until well blended ~ this helps prevent lumping). Stir in milk, and heat over medium heat until mixture begins to thicken ~ 10-12 minutes ~ stirring constantly and scraping the bottom of the pan to prevent scorching.

Beat egg yolks until thick and lemon colored. Gradually stir in about 1/4 of the hot milk mixture into the yolks (this tempers the yolks keeping them from curdling when adding to the pot), add egg mixture to the milk mixture; continue to cook, stirring until mixture thickens ~ 2-5 minutes.

Remove from heat and stir in butter and vanilla.

Ladle hot pudding over toast and serve.

Spoon any remaining pudding into a bowl. Cover with plastic wrap, laying it directly on the pudding to prevent a ‘skin’ from forming over the top. Chill and serve.

*Linking up with Honesty and Truly’s Tasty Tuesday

Strawberry Pretzel Salad

Mel and Michele have joined forces to host, as they put it, a “… brand-spanking-new, semi-monthly link-up.” For the first prompt of December, they’ve asked for our favorite holiday recipes. Since I made this goodie over Thanksgiving, per my kids’ requests, it seemed the perfect fit.

Okay, this really isn’t a salad, and sure with all that butter and sugar, it’s also probably not all that ‘good’ for you ~ like salads should be. Yet… still… it tastes so good.

The sweet and salty combination is wonderful, and a very attractive dish. It’s sure to be a hit with your family or at any potluck dinner.

I first had this salad at an annual fundraiser luncheon hosted by a women’s group at a neighborhood church. Each spring the women would present at least a dozen different salads. The luncheon was a much-anticipated, and well attended function. The women were also generous enough to share some of their recipes, this one included.

This is definitely a make-ahead dish. What with having to pre-bake the crust, and then letting the cream cheese and strawberry layers set separately before serving ~ you need to start early in the morning if you want to serve it with dinner that night, or just make it the day before.

Strawberry Pretzel Salad

2 Tablespoons sugar
1½ sticks butter, melted
2 cups crushed pretzels
1 cup sugar
8 ounces cream cheese, softened
8 ounces Cool Whip, thawed
6 ounce box strawberry gelatin (or two, 3 ounces boxes)
2 cups boiling water
20 ounces strawberries, sliced (may use 10 ounce pkg frozen berries)

Pretzel layer:
Combine 2 Tablespoons sugar, melted butter and crushed pretzels, mixing well. Press into the bottom of a buttered 9×13 pan. Bake at 375°F (191°C) for 10 minutes. Let cool 1 hour.

Cream cheese layer:
Beat 1 cup sugar and cream cheese until smooth. Fold in Cool Whip. Spread evenly over cooled pretzel layer. Refrigerate at least 2 hours, or until set.

Strawberry layer:
Mix gelatin into boiling water, stirring until dissolved. Fold in sliced strawberries. Let cool and spoon evenly over cream cheese layer. Refrigerate overnight or until set.

Hints:
• Recycle… don’t immediately throw away the wax paper covering the butter. Use the butter-coated side to rubbed down the inside of the baking pan.
• A heavy-duty ziplock bag and a meat tenderizing mallet makes for fun pretzel smashing, and is an amusing stress reliever.
• To save a little more prep time, after washing and capping, use a mushroom slicer  to cut up the strawberries.
• If you insist on being healthy, or at least healthier, you can substitute sugar-free,  fat-free, or reduced fat  ingredients for any of the ‘full-on, bad for you’ ingredients.

Prompt #7: Share a favorite holiday recipe

*From the Vault of IMSO; originally published Jan. 25, 2010. Edited and updated.

Friendship Bread, the gift that keeps giving

With the holidays fast approaching, I dug out a favorite gift-giving recipe that is meant for sharing. Not just the final baked deliciousness that you present, but also the actual ingredients.

A friend (hence the name) gave me this recipe years ago. An audience participation project, it’s also a commitment of time, taking a minimum of ten days from start to finish.

Once begun, this project can take on a life of its own, but it can also bring you closer to your friends, especially if they aren’t familiar with how to keep the sourdough ‘alive’ and have to rely on you for their starter fix.

The traditional recipe makes a sweet, spice cake-type bread. The more contemporary recipe can be adapted to your personal tastes depending on the flavor of pudding mix you use. You can also use almonds or pecans instead of walnuts, or other dried fruits in place of the raisins and dates.

I’ve used chocolate pudding, white chocolate chips and dried cranberries… the resulting bread lasted all of ten minutes.

Starter:

1 (¼ oz) package active yeast (or 2¼ teaspoons bread machine yeast)
¼ cup warm water (110°F/45°C)
3 cups all-purpose flour, divided
3 cups sugar, divided
3 cups milk, divided

Directions:

1. In a small glass bowl dissolve yeast in water. Let stand 10 minutes. In a 2 quart container (glass, plastic or ceramic) combine ONE cup each of flour and sugar, mixing until well blended (this will help keep the dry ingredients from clumping when you add milk.) Slowly stir in ONE cup milk and yeast mixture, stirring well with a wooden or plastic spoon to avoid lumps (if lumps do form, pour the mixture through a sieve, pushing the lumps through the mesh). Cover loosely and let stand at room temperature until bubbly. Do not refrigerate at this point. Count this as Day 1.

2. Days 2-4 stir starter with a wooden spoon.

3. Day 5 stir in ONE cup each of flour, sugar and milk.

4. Days 6-9, stir only.

5. On Day 10 add ONE cup each of flour, sugar and milk. Divide starter into four cups of mixture. Use one cup to make bread, share two cups with friends, and keep one cup to continue starter cycle. The one cup of starter held for bread can be stored in the refrigerator until ready to use.

4. Using the remaining cup of starter, count this as Day 1 and continue from step #2.

Friendship Bread ~ Traditional

1 cup bread starter
2/3 cup vegetable oil
3 eggs
1 cup sugar
½ teaspoon salt
1 ¼ teaspoon baking powder
2 cups all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon baking soda
1 teaspoon vanilla

Directions:

1. Preheat oven to 350° F /175°C. Grease 2 (9×5-inch) loaf pans.

2. In a large bowl, combine starter, oil, and eggs. Set aside. In a separate bowl, combine dry ingredients and stir well to mix. Add to starter mixture, stir in vanilla and mix well. Pour evenly into prepared pans.

3. Bake in preheated oven for 50-60 minutes or until tests done. Cool for 10 minutes in pans before removing to wire rack to cool completely.

Friendship Bread ~ Contemporary

1 cup starter
½ cup vegetable oil
½ cup applesauce
1 cup sugar
3 eggs
½ cup milk
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon vanilla
1 (5 0z.) package instant vanilla pudding mix (or favorite flavor)
1 cup chopped walnuts
½ cup raisins
½ cup pitted/chopped dates

Directions:

1. Preheat oven to 325°F/165°C. Lightly grease 2 (9×5-inch) loaf pans.

2. In a large bowl stir together starter, oil, applesauce, sugar, eggs and milk. Set aside. Combine dry ingredients, stirring into starter mixture. Stir in vanilla and pudding mix. Fold in nuts, raisins and dates. Pour batter evenly into prepared pans.

3. Bake for 60 minutes or until tests done. Cool for 10 minutes in pans before removing to wire rack to cool completely.

It’s important that you don’t use any metal bowls, utensils or containers ~ only glass, plastic or ceramic. The starter will bubble up and smell slightly like beer. If it turns pinkish in color and develops a foul smell, it’s gone bad and you should discard it. Once begun, the starter should remain at room temperature throughout the 10 Day cycle. ENJOY!

*From the Vault of If Mom Says OK. Edited and updated. Originally posted Jan. 24, 2009

Weapons of war

A hush fell over the arena as the adversaries rushed forward to claim their war weapons. Each gathering armfuls of the small, but versatile white, brown and black blades.

Sergeants scrambled to assist their masters in preparing for mortal hand-to-hand combat. Bombshell strategies were mapped out, guerilla warfare implemented in surprise attacks.

Commanders roared out their orders. The clang of metal against metal rang throughout the field of battle.

“In a radical departure from traditional rice puddings, Chef Antione is not using cinnamon, but instead is seasoning his creamy, comfort food with cardamom,” the Master of Ceremonies intoned.

The 100 Word Challenge, a writing prompt created by Velvet Verbosity, takes a single theme to tell a story in only 100 words ~ no more, no less. This week’s theme is ‘Cinnamon.’

Trifecta, a weekly one-word prompt, challenges writers to use that word in its third definition form, using no less than 33 words or no more than 333. The week’s prompt is: Radical [adj. \ra-di-kəl\] 3a : very different from the usual or traditional : extreme

Typically when we order take-out General Tso’s chicken and teriyaki beef, we have an abundance of leftover rice. A block of firmly packed, white grain that often sits in its little cardboard bin until I finally just throw it away.

I hate wasting food, so I perused my cookbooks until I found an old recipe for rice pudding, bringing back childhood memories of my mother cooking up a huge pot, seasoned with plump, sweet raisins with a sprinkling of spicy cinnamon.

Not capable of leaving well enough alone, I tweaked the ingredients a little and continued to adjust it,  until I came to this final version. I replaced most of the regular milk, sugar, and butter with a can of coconut cream. The subtle coconut flavor is a fringe benefit.

The last time I cooked up a batch, I inadvertently left out the cinnamon, instead thinking I would dust the top with cinnamon after spooning it into serving dishes. My son opted to season his bowl with cardamom… such a revolutionary thing to do.

Leftover Rice Pudding

3 cups cooked white rice, cooled
1 14 oz can sweetened coconut cream, adding enough white milk to measure 3 cups
1/2 cup golden raisins
1 teaspoon vanilla extract
Zest of one lemon
1 teaspoon cinnamon, divided

Combine rice, coconut cream, milk, and butter in a medium saucepan, over medium high heat, stirring to break up the rice clumps. Add raisins and vanilla. Cook until most of the milk is absorbed and mixture thickens, about 15 minutes; stirring to avoid sticking. Mix in zest and 1/2 teaspoon cinnamon. Spoon pudding into a serving dish and dust with remaining cinnamon. Served chilled or at room temperature.

White chili for a cold day

A chat on Twitter Sunday afternoon with a few friends (Heather, Sara and Molly), about our longing for cooler days, led to confessions of love for fall cuisine – specifically stews, soups and chilies – the perfect cool weather meal.

I mentioned that one of my favorites was White Chili, and a request was made to provide my recipe. Like most of my other recipes, this one lends itself to a little self-expression, especially in regards to heat. While the ingredients call for two jalapeños, tossing in an extra won’t hurt. And, if you don’t want that much spice, you can substitute green chiles.

White Chicken Chili

Serving Size: 6

Ingredients:

1 tablespoon olive oil
1 ½ cups onion, chopped
3 cloves garlic, finely chopped
2 jalapeno peppers, minced
2 teaspoons dried oregano
1 ½ teaspoons ground cumin
½ teaspoon powdered ginger
2 ½ cups chicken broth
1 bay leaf, broken in half
3 cups chicken, cooked and shredded
2 cans white beans, rinsed and drained
1 ½ cups Monterey jack cheese, grated
½ teaspoon black pepper, coarsely ground
salt, to taste

Directions:

Heat oil in large skillet. Add onion, garlic and peppers, and saute over medium heat. Stir in oregano, cumin and ginger. Add chicken broth, bay leaf, chicken and, beans. Simmer uncovered for 10 minutes, stirring occastionally. Over low heat, add cheese, one handful at a time, stirring until melted. Add pepper and salt. Remove pieces of bay leaf before serving.

*Notes*

1. After blending all the ingredients, and after removing the bay leaf, I take a potato masher to this chili. Not obliterating all the whole beans, but just enough to give it a little bit smoother, and creamier texture.

2. I also cheat with the chicken. I buy a prepared rotisserie chicken from my local deli and use it for this recipe. A typical size bird yields 3-4 cups of cooked chicken. A rotisserie chicken is also practically the same price as an uncooked fryer, and is much less expensive than a package of breast or thighs.