How to: Separate An Egg

Just got this video from a friend.  A unique way to separate an egg, and a chance to recycle a plastic bottle!! A win-win....

Shoo Flies

Unfortunately this post is not about Shoo Fly Pies, that delicious Amish treat. No, it is about the current bane of my existence: Fruit Flies. Both my onboard and onshore galleys have had fruit fly infestations this year. We've all dealt with fruit flies before -- typically I just clear the counters of all fresh produce (it pains me to put tomatoes and bananas in the fridge, but ya gotta do what ya gotta do) and, a few days later, no fruit flies.

This year though, the flies seem to have become more tenacious. My first infestation while we were onboard, sent me to the Google where I found a number of helpful suggestions, most employing vinegar, dish soap, a small dish and patience. The first three are easy, the fourth, not so much. But. if you follow these instructions and give it a few days you can wave those flies goodbye:

Shoo Fly Trap

1) Fill a small saucer or cup with red wine vinegar (or apple cider vinegar)
2) Add a drop of dish washing soap
3) If desired, add a small piece of ripe fruit (strawberries and banana peels work well)
4) Set dish on kitchen counter and let it be. The flies will hover around the edge, and eventually take the plunge.  The dish soap gives the solution some weight and speeds the drowning process. Be patient, this could take 3-4 days to get rid of all the flies.

Two options -
1) A small cup:

A saucer:

You can see more action in the saucer photo, where I was using apple cider vinegar, but I have found that the cup with red wine vinegar is more efficient. Look very closely at that photo and you will see the flies on the bottom. Gross, I know. But flies on your food is worse.

Full disclosure:

I empty and refill the dish every day or two.
The flies also seem to be drawn to wine -- red in particular. Personally, I don't want to use perfectly good wine on the fruit flies, but the last drop in the bottle can always be added to the vinegar.
Be sure to remove all baskets and paper products from the area -- the flies seem to be drawn to fibers.
Empty your trash and recycling often while doing this.
Keep your garbage disposal and drain clean. Make a volcano in your drain with baking soda and vinegar, then rinse thoroughly.

Bacon Jam

Pop Quiz:

Q:When carnivores go vegetarian, what do they miss most?

A: Bacon.

Seriously, who can resist that aroma??  Not me. And although I don't eat it as much as I might like, and when I do it is usually made of Turkey, I LOVE BACON!

Sooooo, when I saw a link to Bacon Jam, I swooned.

Typically when you think of Bacon and/or Jam you think of breakfast. At least I did!

I mixed up a batch of Bacon Jam last night and went to sleep dreaming of toast and bacon jam and  maybe a dab on my eggs. And yes, it was delicious (I did have one inner debate: Do you butter the toast before smearing on the jam or is that gilding the lily? I tried it both ways and the jury is still out.)

The sliced tomatoes and avocado on the side brought a little color to the plate and were perfect with the jam.  The smooth avocado was the perfect foil to the smoky-sweet, textured, chewy jam. All in all, though, I am thinking Bacon Jam might be better suited to lunch, dinner or the cocktail hour.

Ohhh, the possibilities: Slathered on chicken breasts or salmon fillets, just before you take them off the grill. Dolloped on crackers topped with Brie or Smoked Gouda. A BJLT  sandwich anyone? Smeared on corn on the cob. Maybe with a roast beef and provolone on rye sandwich. Yum , Diddy, Yum Yum!

Make some of your own, and let me know how you serve it....

Here's the recipe:

Maple Bourbon Bacon Jam

1 lb thick bacon
1 large yellow onion, chopped
4 cloves garlic, chopped
1/4 C apple cider vinegar
3/4 C strong coffee
1/4 C light brown sugar
1/4 C maple syrup
1/4 C bourbon (see note below)
2 chipotle chilis in adobo, chopped
1/2 t cumin
pepper, to taste

Cook the bacon in a sauce pan over medium heat until bacon just starts to get crispy. Remove bacon and drain on towels.
Once cooled, chopped bacon into 1" pieces.
Remove all but 1 T of bacon fat from pan.
Saute onions in pan until tender, then add garlic and saute until fragrant (do not allow to brown)
Deglaze the pan with vinegar, being sure to scrape up all the flavorful bacon bits on the bottom!
Add remaining ingredients, including the reserved bacon,  reduce the heat to low and cook for 1-2 hours until the liquid is syrupy, stirring from time to time.
Let jam cool a bit, then place in food processor. Pulse until ingredients are chopped but not pureed.
You can store it in your fridge for up to a month. But, seriously, it will never last that long
Makes about 1 1/2 - 2 C.

Full disclosure/Recipe Alterations

I used regular sliced bacon -- no problem.
I measured the vinegar and bourbon together ( always read the recipe twice before proceeding!), so I deglazed the pan with both -- no problem.
I did not have a large onion, so I used 2 small ones.
You can chop the bacon before you cook it, but I don't like how the pieces all stick together when I do that, so I prefer to cook them whole -- or depending on the size of your pan, cut in half.

The Jam has a bit of a kick. If you don't like spicy, either eliminate the chilis or use just one. OR: if you don't want to open a whole can of chilis, just add a shake of red pepper flakes.
No bourbon? It's worth buying the smallest bottle you can find (or borrowing a 1/4 C from your neighbor)because it does add to the flavor profile of the Jam.
Not a drinker? No problem - substitute with apple juice. (I know, "they" say the alcohol will burn off in the cooking process, but I don't agree. Even if it does, the flavor remains and that can be a problem.)

Baked Beans (from Scratch)

I love baked beans. I know not everyone does, but I do. Although I am convinced that if everyone could have them from scratch, they would love them too. Sorry, Bush family and your cute, talking dog, and the Heinz people and anyone else who makes canned baked beans, but they just do not cut it for me. Too soft, too sweet.
Then there are the people who say the best "homemade baked beans" start out from a can of baked beans Huh??

 I made these beans for the Fourth of July. We had a big crowd, but I still thought I would be bringing home a big bowl for lunch the next day. Nope, didn't happen. I had maybe a scoop left -- just enough to put on on corn tortilla and call it breakfast.

So, here you go, breakfast, lunch or dinner -- an American Classic.....(from scratch)

Real (Good) Baked Beans

(Before they were cooked)

1 1/2 C dried Pinto Beans

1 1/2 C dried Kidney Beans

1 1/2 C dried Great Northern Beans

14 C Water

1 large Onion, chopped

1/2 pound Bacon, chopped

1 1/2 C Catsup

1 C brown Sugar, packed

3 C Water

3 t dry mustard
1 T liquid smoke (or to taste)

1 1/2 t salt

3 coves garlic, minced

Pick over and wash beans. Rinse, drain. Combine beans and 14 C water in large Dutch oven. Bring to a boil, reduce heat and simmer 30 minutes. Remove from heat and let stand one hour. Drain and return beans to Dutch Oven. 

OR, soak Beans overnight in water, drain and rinse. Return to Dutch oven.

Place bacon pieces and onion in heated saute pan. Cook over medium-high heat until onion is lightly browned and bacon is cooked. Add to beans

Stir in remaining ingredients. Cover and bake at 300 for three hours. Remove lid and cook for 30 minutes or until beans are tender.

Alternate cooking method:

Place rinsed beans, sauteed bacon and onion, and remaining ingredients in crock pot. Cook for 10-12 hours on low or 6-7 hours on high. Times are approximates. Cook until beans are tender to your liking.

Eliminate the bacon for a Vegetarian Side or Main Dish.

or Add ground beef for a hearty meal served with greens and/or corn bread

Happy Birthday to Me!

It happens every year about this time -- my birthday rolls around. As Trace Adkins sang "I'm just proud to be here on the right side of the dirt." With that in mind,  birthdays are for celebrating, and to me that means cake. Tiring of the family favorites, Angel Food Cake with Chocolate Whipped Cream frosting and the All American Chocolate Cake from Costco, last year I decided to bake my own. It was a Chocolate Cake with Mexican Hot Chocolate Frosting. Spicy, smooth, and a big hit with the family.

So, the hunt was on for the perfect 2012 cake.  About a month ago, The Italian Dish blogged about her new favorite way to make cake:  a triple layered rectangle. Then last week, I happened over to Bird on Cake and  my eyes fell on her Chocolate Chocolate Chip Cheesecake Cake (say that 5 times!!). An idea was hatched -- why not make a Chocolate Cake Loaf with a Cheesecake Center, topped with chocolate buttercream and ganache? (Yes, I like chocolate)

With a tip of the spatula to the Italian Dish and Bird on Cake for inspiration and my adaptation, I present:

Chocolate Chocolate Chip Cheesecake Cake  (serves 8)

Chocolate Cake:

1/2 C Boiling water

1 C Sugar

1 C All Purpose Flour

1/4 C plus 2 T Cocoa Pwdr (Dutch Process is best)

1/2 t Baking Pwdr

1 t Baking Soda

1/2 t Salt

1 Egg

1/2 C Buttermilk (or 1/2 T vinegar mixed into 1/2 C milk & let stand for 5 minu)

1/4 cup vegetable or coconut Oil

1/2 t Vanilla

Cheesecake 

8 oz. Cream Cheese, softened, at room temperature

1/4 C Sugar

1 Egg, at room temperature

1/2 t vanilla

1/2 C mini semi-sweet Chocolate Chips

Chocolate Buttercream

1 1/3 sticks unsalted butter, at room temperature

2 C Confectioners Sugar, sifted

1 oz Unsweetened baking chocolate, melted

1/2 t vanilla

1/3 cup milk

Ganache 

1/2 C semi-sweet chips

1/2 C Heavy Cream

1/2  t vanilla or coffee-flavored extract

How To:

Chocolate Cake:

Heat oven to 350. Grease an 8x4 loaf pan (line with parchment if desired).

Bring water to a boil, keep warm.

In a large bowl, sift flour, cocoa, baking pwdr., baking soda and salt.

Beat oil and sugar, then add egg and buttermilk until thoroughly mixed - using a hand or stand mixer.
At medium speed, add flour mixture gradually until fully incorporated

Add boiling water, carefully combining until fully mixed. Beat for 1 1/2 minutes.

Pour batter into pan. bake for 35-40 minutes or until toothpick inserted in center comes out clean.

Set aside to cool, removing from baking pan after about 10 minutes.

Cheesecake:

Heat oven to 450. Line an 8/4 loaf pan with greased parchment paper.

Beat cream cheese and sugar until fluffy. By hand, add egg, then vanilla. Fold in chocolate chips. Pur into prepared pan

Bake for 8 minutes, then reduce oven temperature to 250 and bake for another 20 minutes, or until it is just past the jiggly stage -- firm but not overly cracked!

Cool in the pan, on the counter then in the fridge.

While the cakes are cooling, make the Buttercream:

Buttercream:

With a hand or stand mixer, cream the butter and sugar. 

Add melted chocolate and vanilla, mixing well.

Slowly add the milk until you reach the desired consistency. You might not need all the milk -- or you might need more!

Set aside (or refrigerate if you will not be frosting the cake soon)

Ganache: (truly the icing on the cake

Place chips in a metal or glass bowl. Heat cream until it just begins to boil. Pour cream over the chips and let it sit. After 1-2 minutes, whisk together the cream, chocolate and vanilla/coffee extract until the chips are melted and the ganache is smooth and shiny.

Putting it Together:

Slice the Chocolate cake lengthwise, and level the top.

Place the bottom layer over the cheesecake in the pan (bottom up) Press down gently.

Carefully turn the cake/cheesecake onto a serving platter.  Peel the parchment off the cheesecake and place the top layer of cake over the cheesecake.

As my daughter said, it now looks like a big ice cream sandwich:

Okay, I might have overcooked the cheesecake, but it was actually quite smooth and tasty. I also did not level my the top which caused a bit of a problem when it came time to spread the ganache. Do as I suggest, not as I did : level the top.

Frost with the Buttercream and press about 1 cup of mini chocolate chips up the sides of the cake. Place in fridge for at least 30 minutes.  Then spread ganache over the top of the cake, allowing some to drizzle on the sides and pool on platter.

Enjoy!!

Salt Roasted Fish

I learned to make a variation of this in a cooking class earlier this year. My first thought was, "Fish, cooked in salt? It'll be dry. Won't the salt pull the moisture out?"
Wrong again -- it was moist and delicious, without a hint of saltiness. And the relish on the side? Fabulous!

This is a great dish to serve for company. Always brings Oohs and Aahs! (not to mention Yums!)

Salt-Crusted Fish with Fennel and Green Olive Relish (adapted from Fine Cooking Magazine and Sur La Table Cooking School)

Preheat oven to 400F, rack in middle of oven.

1 whole 2 1/2 - 3 lb Snapper or Salmon, scaled and cleaned
Aromatics for the cavity: fennel fronds, thin shallot slices, thin citrus slices
2 tsp. olive oil
6 cups Kosher Salt
4 large Egg Whites
Fennel, Green Olive, Mint Relish

Rinse fish inside and out. Pat dry. Rub skin with love oil. Season cavity with salt and pepper, stuff with aromatics.
Meanwhile, combine salt and egg whites
Line large baking sheet with parchment paper.
Stand fish up on baking sheet, as if it were swimming.
Using your hands, cover with salt/egg white mixture, leaving head and tail exposed. (If this is difficult, lay fish down and cover with salt like this:

See that bit of liquid beneath the fish head?  One recipe I saw suggested adding 1/4 cup water to salt/egg white mix. Don't do it.
And, so everything you can to stand the fish up when cooking.

Roast about 35 minutes, or until a thermometer registers between 135 and 140. Let the fish rest for 5-10 minutes before serving. Knock off crust with the back of a large metal spoon. Use a pastry brush to remove any salt clinging to crust. Scrape the skin off  the top of the filet,. One the top filet is removed, lift the tail bone and pull to expose lower filet. Set aside aromatics from cavity, and use a spoon to lift filet from skin.

Sere with Fennel, Olive and Mint Relish* and a loaf of Crusty Bread.

*Fennel, Green Olive and Mint Relish

1 Medium Fennel Bulb, (about 3/4lb), tough outer layers removed, cut into 1/8" dice/1-1 1/2 cups
1/2 cup pitted green olives, chopped
1/3 cup finely diced red onion
1 Tbs. small capers, rinsed and chopped
Kosher salt and ground pepper
3 Tbs. extra virgin olive oil
2Tbs. red wine vinegar
2 Tbs. chopped fresh mint

In a large bowl, toss fennel, olives, onion, caper and 3/4 tsp each salt and pepper. Let sit 10-15 minutes until fennel starts to soften. Stir in oil, vinegar, mint, and season taste with more salt and pepper.

Pot Luck Kale Salad

It used to be way back in the 50's, 60's and early 70's that you were invited to dinner party and all you had to think about was arriving on time, or at least tastefully tardy. Then the late 70's and early 80's hit. Baby boomers were hosting dinner parties, the job market was poor, and guests were asked (expected) to bring a dish. The up-front hostess called it a pot luck, the rest (the majority) simply gave everyone an assignment and set the table.

I was okay with that for a while. There was always a recipe I wanted to try out or show off. But, as the years have progressed I have become a bit more territorial over my menus. I want everything to flow, from appetizer to dessert, carrying an ethnic theme or flavor palate across the meal. If a guest of mine asks what to bring, I say "yourself and some table talk."

Oh yes, there are still times when the pot luck is best : the neighborhood party, the book group gathering, or the 20 something gathering.  If you are invited to any of these, here is a flavorful addition to the table (or your dinner table at home):

Kale Salad with PineNuts, Craisins and Cheese (6-8 side servings)

2 T craisins
7 T White Balsamic Vinegar, divided
1T unseasoned rice vinegar
1T honey
1 T extra-virgin olive oil
1t sea salt
1 lb Kale, center ribs and stems removed, leave slices crosswise (Tuscan Kale is best)
2 T pine nuts, lightly toasted
Parmesan Cheese Shavings or 1/2 cup crumbled Ricotta Salata

Soak craisins in 5 T white balsamic vinegar for 6-8 hours. Drain

Whisk 2 T white balsamic vinegar, rice vinegar, honey, oil and salt in small bowl.
Place Kale, Craisins, and Pine Nuts in large bowl.
Add 1/2 dressing, massage salad (with your hands or a tongs) every 5 minutes for 20 minutes.*

Add more dressing and salt and pepper to taste.
Add cheese just before serving.

*Massage is essential to a tender salad