Spicy Coleslaw

This recipe is taken from How to Cook Everything by Mark Bittman, p104 ISBN: 0-4717-8918-6, published March 2006.

I love coleslaw. I love mayonnaise. But I don't like the two of them together. Flipping through the book, How to Cook Everything, I came across this strange recipe that called for dijon and balsamic vinegar in the dressing. It sounded curious, so I decided to try it. The recipe title, spicy coleslaw, didn't quite match the listing of ingredients. Spicy, to me, invokes the concept of heat - from spice or from temperature, but heat none the less. There is no heat to this recipe; but there is a whole lot of flavour.

The dressing is an oil-and vinegar mix, flavoured with dijon, scallions and parsley. It is sweetened with sugar and the vinegar of choice (either sherry or balsamic). When made with balsamic the color of the dressing is a darkening brown that thickens as you whisk in the oil. I found it off-putting.

When mixed in with the mostly white mix of cabbages and red bell peppers, it almost resembled a pourable chocolate. The taste, however, was amazing. The tartness of the my old balsamic mixed with the more classical notes of dijon made this a unique salad. The coleslaw mix was crunchy and the sweetness of the peppers made me wonder just how necessary the sugar really was.

The recipe is a very quick cold salad that will last 24 hours sealed in the fridge. The dressing, however, coagulates in the cold and makes the coldslaw clump in a most unattractive manner. It is best if made fresh and eaten at room temperature, or just below. Fortunately, there was not a lot of it left to experiment with leftovers.

Quickest chicken stock by Marc Bittman

This recipe is taken from How to Cook Everything by Mark Bittman, p46 ISBN: 0-4717-8918-6, published March 2006.

The recipe promises to be the quickest and simplest yet tastiest stock ever made. High praise for something so very simple. The complex notes of browned bones & cooked meets are not present, but the stock is very light in color and flavour--perfect for heavily spiced dishes and most soups, but probably not my favourite to use when cooking rice or polenta; where I'm more use to the complex notes of a roasted stock.

The recipe starts simple enough - wash a chicken, pat it dry and put it in a stock pot. My chicken had spent about a day too long in the fridge, so it definitely needed a bath. It was, however, completely thawed, and once washed free of the blood and inner organs - smelled much better. I patted it dry and dutifully put it in my largest stock pot. Note to self: I need a bigger stock pot.

I put the inner organs (lungs and livers) into a bag, labeled it, and put them in the freezer. The labeling is most important when freezing organ meats that, once frozen, may be mistaken for other foods (like, say hamburger). The whole oh-my-goodness-what-did-I-thaw-and-how-can-I-now-make-this-work scenario is just bad and should be avoided at all costs (especially when the cost to avoid it is about $2.43 - 1 permanent marker and 1 roll masking tape). Trust me on this. I speak from experience here.

The ingredients are what you'd expect for a stock (celery, carrots and onions). The spices (thyme, bay, salt, and parsley) are kept very light. I was surprised at the absence of pepper, but as tempted as I was to put it in, I didn't. I am so very proud.

As is my habit, I gathered all the ingredients together, prepped them according to the directions, then added them along with the water to the stock pot. I skinned the onions, even though you don't need to do this -- I decided I wanted to see how pale this stock was going to get. Adding onions skins to your stock will darken it (sometimes significantly). I just chopped the vegetables -- since they were not for serving, I wasn't careful in regards to regularity or shape. This, in part, is what makes this recipe so quick to make.

My pot wouldn't quite hold 14 cups of water; so I settled for 10 and was ready to add more water when/if the level reduced. I have three stock pots - all of which are about the same size. I've been told I already have too many pots and pans (and dishes, and kitchen gegaws, and kitchen appliances, and so on and so forth) so I strongly doubt bringing a *bigger* pot into the kitchen would garner any kind of approval. As I was preparing this I did wonder if I could make this in the crockpot instead of on the stove top (as my crock pot would easily hold the 14 cups of water + ingredients)... but my goal was to prepare the recipe as closely to as written as possible. So...

I put it on the stove, brought it to a very gentle boil, then covered it and reduced the heat. After a few minutes I realized why the instructions say cover but not completely. Once I got the over-boil cleaned up, I moved it to a new burner and started again. I am happy to say that there was no scum to remove from the top of the pot. Maybe because it was so croweded, or maybe it all came out in the overboil; I don't know. I've always hated skimming scum off the top of stock. It feels very wasteful, somehow.

The chicken boiled gently for about an hour. It made the house smell great. Because my pot was small, I flipped the chicken over at about the 1/2 hour mark and added some more water to the pot. The level of water didn't reduce as much as I thought it would; but then the gentle boil didn't produce a lot of steam.

There's lots of blog posts out there about how to make great stock. A common trend seems to be to really squeeze the vegetables when they're strained from the liquid. Following this advice, I set up three bowls. One for the stock (once strained), one for the chicken, and one for the vegetables.

I turned the left-over vegetables into a near puree inside my strainer; working them over until my hands ached and the remains were nearly bone-dry. While not very appetizing to look at, it did make discarding the vegetables easier, as by the time I was done there was very little liquid left to leak out into the trash and, eventually, onto my stocking feet; where, if there is any trash liquid, it is inevitably drawn.

I put the whole chicken in another bowl to sit and cool before skinning and deboning it. Note to self: patience is a lesson easily learned when the alternative is burnt fingers.

The chicken is still very tasty and moist and cooked through. I'll be using it throughout the week in other dishes and trying to remember to get the bits I don't use into the freezer before the week's end. Note to self: Waste not, want not.

I then covered the stock and placed in the fridge, where it quickly formed a skin. The stock is a pale golden color (I love my clear Pyrex bowls, ... and my blue Pyrex bowls, ... and well - I have a lot of bowls in my kitchen).

This recipe was indeed the simplest recipe I've ever followed to make chicken stock on the stove; but it doesn't differ very much from my method of making chicken stock in the crock pot (except there I use mostly cooked bones, necks, backs, and organ meats with a few choice vegetables and some seasonings... in other words - whatever's wilted in the fridge). For this recipe none of the vegetables were wilted--I even went out and bought fresh. For me this is pretty revolutionary.

I like having stock in my fridge/freezer. I love making soups and using it as a base for grain dishes (like the rice and polenta I mentioned previously), and in stir-frys or to deglaze a pan. Note to self: If freezing it in ice-cube trays again, this time remember to label the ice cube tray. Chicken stock in soda is ... unappealing.

The failure of a new paella recipe

I wanted to try a "new" paella recipe that I found on the ABC website. It sounded like it should taste good, if a bit too spicy for me. The following is the recipe with the changes I made to make it less hot. It was still too hot for me though, and something was definitely not to my taste. Paella to me brings to mind the taste of saffron and short-grain rice. This recipe lacks the saffron and uses minute-rice instead, which while absorbant, isn't quite the same.

The recipe was supposed to come in under $15 and serve 4 (which explains the lack of saffron and the specialty rice). The spices used are pretty costly when initially bought, but I had them all in my pantry and, based on the amount used, my cost should still be under the $15 goal.

Paella has a long tradition in Spain, and it's a wonderful community dish that has numerous cultural variations. Chicken and shrimp paella is one of my favourite versions, but I've also made vegetarian paella too (replacing the meat with beans and adding more vegetables).

Browning chicken in oil (with the skin on) is something that takes more practice than I have. My pieces were only lightly browned, and when served, the skin was gummy and unpleasant. It would have been better to leave the chicken in the pan to crisp more before removing it to a plate. Also, I think I overcooked it. The meat itself was very tasty, but the skin ... ug.

Medium salsa is hot for me. Hot salsa is inedible. This mix is something far north of hot salsa. The depth of flavour I was expecting might very well have been there, but I couldn't taste it. I couldn't taste much of anything--even with a glass of milk and a sour cream chaser.

Without thinking, I cooked 2 cups of basmati rice beside the dish. So now I have lots of cooked basmati rice and leftover chicken (hrm... I see chicken fried rice in my near future). Regardless, here was the failure along with a few changes for next time.

Ingredients

8 cups chicken stock

2 chipotle peppers in adobo (next time I'd leave this out)

1 tsp red chili flake (next time I'll reduce this to 1/4 tsp)

1 tsp chili powder (next time I'll reduce this to 1/4 tsp)

2 tsps extra virgin olive oil

1 two-pound chicken, cut into 8 pieces

1 med yellow onion, diced

2 tbsps fresh ginger, julienned

2 tbsps paprika

2 tsp red curry powder (next time I'll leave this out)

8 whole cloves garlic, peeled (next time I'll use 4 and mash them with salt & parsley)

1 red bell pepper, cut into 1-inch pieces (next time I'll use 2 red bell peppers)

1/2 lb kielbasa sausage, sliced into 1-inch pieces

2 cups five-minute white rice (next time I'll use 2 cups short-grain spanish rice)

kosher salt (to taste)

black pepper, fresh ground (to taste)

saffron (to taste) (next time I'll add this in)

Directions

1. In a 6 quart saucepan, combine stock, chipotles, chili flake, and chili powder and bring to a boil.
   
2. Lower the heat to a simmer, and reduce the heat to minimum.
   
3. In a large 12-14-inch sauté pan, heat olive oil until almost smoking.
   
4. Season the chicken pieces generously with salt & pepper.
   
5. Brown them carefully and slowly until the skin is a deep, dark, golden brown. Work in batches so as not to overcrowd the pan.
   
6. When chicken is browned on both sides, remove it to a plate.
7. In the same pan, add the onion, paprika, red curry powder, garlic cloves, red bell pepper, and ginger.
8. Sauté until soft and golden brown, about 8 minutes.
   
9. Add the chicken stock to the onion/pepper mixture and bring to a boil.
   
10. Lower the heat and allow to simmer 10 minutes.
11. Place the browned chicken pieces in the broth and cook for 15 minutes.
    
12. Add 2 cups rice and the sausage to the pan.
    
13. Bring the mixture to a boil for 5 minutes, turn off heat and let sit for 5 additional minutes, uncovered.
    
14. Serve with a spring green salad.
    

Carnitas, my way

What follows is actually 2 recipes; the first takes a bit of preparation, and the second can be thrown together easily for a quick and delicious week night meal.

Beef brisket

This dish takes a bit of planning, but once made can be the source of several delicious meals.

Notes

There are tons of recipes like this out on the internet, and they're all about the same. Cover the meat with some kind of sauce, season to taste and cook until the meat's ready to fall apart. Most briskets are really fatty--but most of the fat dissolves into the sauce while cooking.

This recipe produces a very beefy-flavored beef brisket. It has no kick for a reason -- namely that, as the ingredient for other recipes, I wanted something fairly mild in flavor.

As always, season to taste.

Prep time: 20 minutes
Cooking time: 10 hours
Serves: 6-10

Equipment

• Chopping board and knife.
• Measuring cups and spoons.
• Deep frying pan with cover.
• Wooden spoon.
• Crock pot

Ingredients

1	Onion, roughly diced
3 cups	Chicken stock
1	Carrot, roughly diced
1 stalk	Celery, roughly diced (leaves included)
2 cloves	Garlic, skinned and chopped in half
1	Bay leaf
2 cups	Ketchup
1 teaspoon	Cumin
1 teaspoon	Oregano
1/2 teaspoon	Salt
1 teaspoon	Black pepper, freshly ground
1	green bell pepper, seeded and rougly chopped

Directions

1. Combine the ingredients in the crock pot.
2. Set on low and cook for 8-10 hours.
3. Remove the meat from the crock pot and pull it apart with 2 forks.
4. Reserve the liquid separately.

Carnitas Tacos

A great way to use up pulled beef, this quick and easy meal can be served dozens of ways (covered in sauce, fried, etc); but this is the recipe that works best for me.

Notes

Caramelizing onions is a neat trick to add sweetness to a dish, but it's not always necessary. If you're in a rush, just cook the onions until they are translucent.

You can use flour tortillas (or any kind of flat bread) for this dish, but I prefer corn tortillas (the non-deep fried not from El Paso kind).

I like to add my heat at the table (thus I serve this with salsa). Feel free to add some kick with a blend of chili pepper, red pepper flakes and a few drops of choice chipotle peppers or hot sauce.

As always, season to taste.

Prep time: 10 minutes
Cooking time: 30 minutes
Serves: 4 with leftovers

Equipment

• Chopping board and knife.
• Measuring cups and spoons.
• Deep frying pan with cover.
• Wooden spoon.

Ingredients

1	Onion, finely diced
1/2 cup	Chicken stock
2 cloves	garlic, finely diced
1 teaspoon	Cumin
1 teaspoon	Oregano
1 teaspoon	Olive oil
2 cups	Beef brisket, pulled
1/2 cup	Beef brisket sauce
1 cup	Cheese, finely grated
12	Corn tortillas
2 cups	Salsa (optional)

Directions

1. Put the olive oil in the bottom of a cold pan and bring it to temperature.
2. Add the onions and stir to coat.
3. Cook until the onions have caramalized, reducing the temperature as needed to make sure they don't stick or burn. Stir often.
4. Add the garlic and herbs and cook until fraigrant.
5. Add the beef brisket and sauce, stiring to incorporate.
6. Add another teaspoon of olive oil in a second pan.
7. Warm a corn tortilla, flipping when pockets begin to form.
8. Fill the tortia with 3 teaspoons of the meat and sauce mixture.
9. Add a pinch of cheese and roll.
10. Place on a plate, seam side down.
11. Cover to keep warm.
12. Repeat until the beef mixture and/or the tortilla are gone.
13. Serve immediately with salsa.

One-pot lemony chicken and couscous

A quick and easy weeknight dinner of chicken, vegetables, and couscous. The lemon makes everything taste fresh and the spices provide an unexpected depth of flavour for this simple dish.

Notes

This is a combination of two recipes: Spiced chicken with couscous and Lemony chicken with couscous. I wanted a one-pot meal with chicken thighs and couscous; but I didn't have all the ingredients for one, and didn't really want large chunks of tomatoes in my meal from the other.

My chile powder was quite dead; so the recipe didn't have the same kick that it would normally. The chile powder could easily be replaced by smoked paprika (to provide the same color but not the heat), or omitted entirely.

The vegetables in this dish could easily be replaced by your vegetable of choice (fresh or frozen). Adjust the cooking time accordingly.

If using fresh thyme, use the leaves from 2 sprigs and add them when you add the vegetables.

This recipe would work just as well with any cut of chicken (without bones). If using leftover chicken, additional olive oil may be required.

I will be making this recipe again. The lemon is defintely the strongest flavour; I liberally sprinkled lemon juice over my plate at the table. but even without the juice the zest in the meal is very noticeable in the couscous.

Prep time: 20 minutes
Cooking time: 30 minutes
Serves: 3

Equipment

• Chopping board and knife.
• Measuring cups and spoons.
• Deep frying pan with cover.
• Wooden spoon.

Ingredients

1 cup	Israeli couscous
1 tablespoon	extra-virgin olive oil
6	chicken thighs, boneless and skinless
1 teaspoon	ground cumin
1 teaspoon	dried thyme
1 teaspoon	salt
1 teaspoon	black pepper, freshly ground
2 teaspoons	chilie powder, divided (or to taste)
1/2 teaspoon	allspice
1/2 teaspoon	ground cloves
2 cups	chicken broth, fat-free, divided
1	lemon, zested and cut into segments
3 cloves	garlic, minced
1 cup	peas, thawed if frozen
1 cup	corn, thawed if frozen

Directions

1. Put the olive oil into a cold pan and bring it up to medium-high heat.
2. Add the couscous and cook, stiring, for about a minute.
3. Pour the couscous out into a bowl and set aside.
4. Put the pan back on the heat and add the chicken. Sprinkle with 1/2 the chile powder. Brown well on both sides (3-5 minutes each side). Transfer to a plate and leave the drippings in the skillet.
5. Lower the heat and add the onion. Stir frequently.
6. When the onion becomes translucent, add the spices, garlic, and lemon zest (but not the salt). Stir for about 3 minutes.
7. Deglaze the pan with 1 cup of chicken broth, scraping the bottom of the pan well.
8. Add the remaining chicken broth, salt, and couscous to the pan. Stir to incorporate.
9. Add the chicken on top of the couscous. Do not stir.
10. Cover and cook for 15 minutes.
11. Remove the chicken to a plate and keep warm.
12. Add the vegetables and stir to incorporate. Cover for 2-3 minutes, until the vegetables are warm.
13. Serve with lemon segments.

Baked potato soup

So, at one point in the past there was a potato soup that someone loved. It was served to him at a restaurant. It was thin with just the hint of potato and a ton of cheese. He doesn't remember any other flavorings and has been looking for me to make this recipe (of a food I've never eaten) for a while now. It is, sad to say, one of many such requests.

I found a nice potato soup and tried it out on Sunday night. It was fairly easy to make, and quite tasty but the milk got the better of me and I shan't make it again.

The original recipe is here: Baked Poato soup from Cooking light.

The first time I tried to make the molk and flour mixture, it burned. The pot sits still in the sink, scrubbed and waiting to be saved from the black scars that mar its shiny bottom.

New pot, second attempt. Now I was paranoid. I whisked the flour and the milk together over a low heat, keeping the milk in a rathful foam for the duration until it just barely started to shimmer. It magically thickened as I thrashed it mightly; refusing to let the flour settle and burn (again). I covered it only reluctantly, and even then only until I heard it pop a single bubble. Far less time I'm sure than the recipe called for. Then I wisked the cover off and thrashed it mightly again, even tipping the pot to make sure my over-used wisk got into the corners.

I added the roughly mashed potatoes (there were chunks, I'm not afraid to admit it), cheese, salt and pepper into the mix and stirred (a softer version of my previous thrashing, and with a wooden spoon instead of a whisk) until everything was hot and nearly bubbly. I turned off the heat and moved the pot to another burner.

There, I added the sour cream and green onions. I put it back on the cooled burner and turned the heat to low. I stired it slowly, watching the ripples form and spread across the surface and stood on guard against it ever boiling again. When it was shimmering anew, I called dinner. I dumped in two good handfuls of diced cheese, and garnished it with a tablespoon of diced bacon and cracked pepper.

The soup was delicious, but unbelievably creamy and rich. It would have been better, I think, if I'd added the bacon instead of the onions to cook with the sour cream and then topped with the onions; as the onions almost overpowered the dish.

The cooking time as a scant 30 minutes (I microwaved the potatoes rather than baking them); but it took all of my attention during that time.

It was, alas not the recipe we were looking for. In addition, despite pills that help me deal with milk and using lower fat milk than the recipe called for -- it was still too rich for me. So, as pleasant as it was; it shall not be mine again.

Ingredients

• 4 baking potatoes (about 2 1/2 pounds)
• 2/3 cup all-purpose flour (about 3 ounces)
• 6 cups 1% reduced-fat milk
• 1 1/2 cup (6 ounces) reduced-fat Montaray Jack cheese, divided (1/2 shredded, 1/2 chunked)
• 1 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground
• 1 cup reduced-fat sour cream
• 3/4 cup green onions, chopped & divided
• 6 bacon slices, cooked & crumbled
• Cracked black pepper (optional)

Preparation

1. Microwave potatoes according to your microwave's instructions. Mash coarsely and set aside.
2. Cook the bacon until crisp and set aside to drain and cool before crumbling.
3. Spoon flour into a dry measuring cup.
4. Dump the flour in a large pot and gradually add the milk, stirring with a whisk until blended.
5. Cook over medium heat until thick and bubbly (about 8 minutes).
6. Add the mashed potatoes, grated cup cheese, salt, and 1/2 teaspoon pepper, stirring until the cheese melts.
7. Remove the pot from the heat.
8. Stir in the sour cream and 1/2 cup of onions.
9. Cook over low heat 10 minutes or until thoroughly heated (do not boil).
10. Add the remaining cheese to the pot.
11. Ladle 1 1/2 cups soup into each of 8 bowls.
12. Sprinkle each serving with 1 tablespoon bacon. Garnish with cracked pepper, if desired.

"Guilt-Free" Cinnamon Rolls

These are quick and easy cinnamon rolls. While they are about 1/2 the calories of the more traditional recipes, I wouldn't actually call them completely "Guilt-Free"; they're still really sweet. I've made them twice with good results. I got the recipe from Cooks Illustrated's Cooking Light magazine (Spring 2008).

The recipe calls for a lot of equipment, fortunately I keep a pan of hot soapy water to hand whenever I bake.

Once my counter was clean (and the previously standing dishes washed), I changed the washing water, and dug out the ingredients.

The dough ingredients were mostly familiar, but I hoped the strangers amongst them would be easily warmed. The microwave made quick work of melting the butter and bringing the skim milk up to 110 degrees. They initially mixed well, but kept separating every time I put the large measuring cup down to tend to other things. The maple syrup did little to help these familiar ingredients keep mixed.

Using the dough hook of my Kitchen Aid mixer, I mixed the four, yeast, and salt together. Then, turning the machine to low, and giving the liquid an extra wisk to get it to at least pretend to be mixed, I drizzled the liquids into the dry ingredients as the Kitchen Aid slowly turned the mixture over and over again.

I had a few problems figuring out when the dough was ready. The recipe calls to allow the dough to be mixed until it's shiny and smooth. It was sticky, but I don't have the experience to know if that was OK. I guessed it was, and turned it out onto a floured silicone baking sheet.

The recipe calls for the dough to be shaped into a ball. But it came out of the Kitchen Aid mixer in a fairly ball-shaped lump. I worked it over for a minute or two (adding flour so it wouldn't all stick to my hands), then dumped it in a metal bowl that was well greased.

I then put the metal bowl in a warm oven, covered with a towl.

After washing my hands (and my equipment), I got to work on the filling. This meant melting more butter. I mixed the butter, sugars, cinnamon, and salt together in the same large measuring cup I used previously.

When the dough came out of the oven, it hadn't risen much. I put it back on the lightly floured silicone sheet, and rolled the dough out to the size of the sheet. I sprinkled the sugar and cinnamon mixture over the dough, but ended up using the backside of a spoon to press it all in. I think I rolled the dough out too big because I had a devil of a time trying to get the sugar mixture as even as it looked in the picture.

Rolling was easy enough, but it took some practice to roll the dough tightly enough so that when I cut it, the dough roll didn't fall apart.

The cut dough then went into a 13x9 inch baking dish that was liberally lubed. I covered the dish with plastic rap, then the dish went into a warm oven for 40 minutes while I did up the dishes and tried to scrub the flour off the counter, and the floor.

After 40 minutes, the rolls had puffed up a little. I took them out and set the oven to heat to 350. When it was ready, I took off the plastic covering and set the rolls into the oven to cook. I then went back to finding more errant flour in the cubbards, on doors and in drawers in my kitchen.

When the timer went off, I returned to the kitchen and took out the rolls. They were soft and smelled strongly of cinnamon. I made the icing as the rolls cooled on a wire rack, then poured icing over the rolls. Note to self: next time line the counter with some parchment paper before icing the rolls.

They tasted great. The icing was gooy and the rolls soft and delicious.

Cinnamon Rolls

A lighter version of the more traditional rolls, these are quick and easy to make. They taste best if fresh from the oven, but can be stored overnight if they are frosted first.

Categories: Desert, Rolls, Yeast
Cuisine: American
Serving: 1 roll.
Yeild: 12 rolls.
Time to make: 45 minutes.
Cooking time: 1 hour 15 minutes (includes rising time)
Author: Katie Henderson,
Source: Cooks Illustrated Cooking Light (Spring 2008)
Copyright: Cooks Illusrated
Sering ideas: Great for breakfast, or as a snack in a meeting.

Ingredients

For the dough:

	Nonstick cooking spray
1 1/3 cups	skim milk, warmed to 110 degrees
3 tablespoons	maple syrup
2 tablespoons	unsalted butter, melted
3 1/2 cups	unbleached, all-purpose flour, plus extra for the work surface
1 package	rapid rise, or instant yeast
1 teaspoon	table salt

Filling:

1/2 cup	dark brown sugar, packed
1/4 cups	granulated sugar
2 teaspoons	ground cinnamon
1/8 teaspoon	table salt
1 tablespoon	unsalted butter, melted

Icing

1 cup	confectioners' sugar
4 tablespoons	light cream cheese
1 tablespoon	skim milk
1/2 teaspoon	vanilla extract

Instructions

1. Adjust the oven rack to the middle position and heat the oven to 200 degrees.
2. Lightly grease a large bowl and a 13 by 9-inch baking dish with nonstick cooking spray.
3. When the oven reaches 200 degrees, turn it off.
4. Combine the milk, syrup and melted butter together in a large measuring cup.
5. Combine the flour, yeast, and salt together in the bowl of a stand mixer, fitted with a dough hook.
6. Turn the machine to low speed and slowly add the milk mixture.
7. After the dough comes together, increase the speed to medium and mxi until shiny and smooth (4-6 minutes).
8. If the dough is wet and not forming a ball, add up to 1/4 cup more flour as needed, and knead the dough for 2 more minutes.
9. Turn the dough onto a heavily floured work surface, shape it into a ball and put it in the greased bowl.
10. Cover, and let the dough rest in the warm oven for 10 minutes.
11. While the dough is resting, mix the filling together.
12. When the 10 minutes are up, put the dough on a lightly flowered work surface and roll it out into an 18x12-inch rectangle.
13. Sprinkle the surface with the filling and press it evenly into the dough. Leave a 1/2-inch border along the edges.
14. Starting at the long edge nearest you, roll up the dough into a cylinder.
15. Brush he border with water and press to seal.
16. Using a chef's knife, slice the dough into 12 rounds.
17. Place them in the prepared pan, with the cut side up. Cover the pan with plastic wrap coated with nonstick cooking spray, and return them to the warm oven until the rolls have nearly doubled in size 30-40 minutes.
18. Remove the pan from the oven, and heat the oven to 350 degrees. the rolls will continue to rise on the counter as you wait for the oven to heat.
19. Remove the plastic wrap and bake the rolls until they are a deep brown, 20-25 minutes. Rotate the pan from back to front 1/2 way through baking.
20. When the rolls are done, make the icing by whisking the ingredients together until smooth.
21. Remove the pan from the oven, and turn the rolls out on to a cooling rack. Remember to put a piece of parchment paper, or a pan beneath the rack!
22. Cool 10 minutes, then spread the icing over the rolls.

Notes

The color and size of the rolls are more important than the times given in this recipe. If the rolls have not doubled in size after the second rise, give them 10-15 minutes more time and turn the oven back on to 200 degrees. When the oven is at that temperature, turn it off immediately.

Best Light Lemon Bundt Cake

I recently purchased Cook's Illustrated Light Recipes (Spring 2008). The first recipe I tried was their "Best Light Lemon Bundt Cake" by Julia Collin Davidson.

I was pretty nervous and time was fleeting.
Gathering my ingredients together, I gave them (and my kitchen aid mixer) a pep talk. Thinking to save time, I filled a tub with hot soapy water and did the dishes before starting.

Reading down the list of ingredients, the recipe seemed straightforward. All the ingredients were old friends. I thought it should be fairly straightforward.

With the kitchen straightened, and the floor swept, I set to work. I lined up the ingredients with military precision. I measured out the dry ingredients (2 cups sugar, zest of 3 large lemons, pinch of salt, and 1 teaspoon baking powder) and let the kitchen aide mixer run them through the obstacle course. By the time they were done, they were a unit.

I set out another bowl and whisked the wet ingredients together (1 cup 2% milk, 3 large egg yokes, 1/4 cup olive oil, 4 tablespoons melted butter, and 1 tablespoon vanilla).

After cleaning out the kitchen aide mixer bowl, I whipped three egg whites up into a froth. A pinch of cream of tartar and 1/2 a cup of sugar made the eggs stand up straight and stay at attention.

I then mixed the wet mixture with 2 tablespoons of lemon juice, then mixed the wet mixture with the dry. Once they merged, I added the egg whites. It was then that I noticed the 3 1/2 cups of flour at 1/2 teaspoon baking soda were AWOL. I gingerly added the ingredients to the already mixed cake, and the egg whites began to sag. It was at that time that I noticed I should have only added 1 1/2 cups of sugar to the cake, not 2 cups. Ack!

Resigned to my mistakes, I poured the batter into a pan coated with a paste, made from 1 tablespoon melted butter and 1 tablespoon flour. The cake went into a hot (350 degree F) oven, and I set the timer for 45 minutes.

When it was done, and cooling, I made up the glaze (1 cup confectioners' sugar, 1 tablespoon lemon zest and 5 teaspoons lemon juice).

Just before leaving, I poured the glaze over the cake and let it sit for 10 minutes, then I wrapped it in plastic and left.

The cake was really well received; a bit heavier than the recipe said it would be (but then with the egg whites deflated, the texture of the cake made sense). I'm definitely going to have to try this again - with the proper recipe.

Lemon Bundt Cake

A light and lemony cake that is designed to please. The unique form of a bundt pan makes this cake perfect for glazing with either a lemon sugar glaze, or even just plain old confectioner's sugar. The lemon flavor is quite strong and offsets the sweetness of the cake.

Makes 16 servings.
Time: 1 hour + cooling time (1-2 hours).

Ingredients
3 cups cake flour + 1 tablespoon (for dusting the pan)
2 cups sugar, divided (1 1/2 cups and 1/2 cup)
1/4 cup lemon zest, finely grated
2 tablespoons lemon juice (from 4 lemons)
1 teaspoon table salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup whole milk, at room temperature
3 large eggs, yokes and whites divided
1/4 cup vegetable oil
4 tablespoons unsalted butter + 1 tablespoon (for the pan), melted
1 tablespoon vanilla extract
1/8 teaspoon cream of tartar
Lemon glaze (optional)

Directions

1. Preheat the oven to 350 degrees F. The oven rack should be in the lower-middle position.
2. Lightly coat the bundt pan with a paste made from 1 tablespoon flour and 1 tablespoon butter.
3. Whisk the remaining flour, 1 1/2 cups sugar, lemon zest, salt, baking powder, and baking soda together in a large bowl. Set aside.
4. In a second bowl, wisk together the milk, yokes, oil, butter, and vanilla together.
5. In a third bowl whisk the egg whites with an electric mixer. When the eggs are broken and foamy, add a pinch of cream of tartar and increase the speed of your mixer.
6. Continue to whisk the egg whites, adding the remaining sugar, 1 tablespoon at a time. When all the sugar is added, continue to beat until the egg whites are shiny and foam stiff peaks.
7. Slowly whisk the milk mixture and lemon juice into the flour mixture until the mix is smooth.
8. Fold one third of beaten egg whites into the batter until combined.
9. Fold remaining two thirds into the batter until combined.
10. Pour the batter into the prepared Bundt pan and smooth the top. Clean the edges of the pan.
11. Bake until deep golden brown, about 40 to 45 minutes. A toothpick should come out with a few moist crumbs attached. Halfway through baking, rotate the pan.
12. Cool the cake on a wire rack for at least 10 minutes before inversing the pan.
13. Leave the cake for 1-2 hours to cool it. When cool, either dust with confectioner's sugar, or drizzle with glaze.

Lemon Glaze

Makes 1 generous cup, enough to glaze 1 cake.
Time: 5 minutes.

Ingredients
1 cup confectioners' sugar
1 tablespoon lemon zest, finely grated
5 teaspoons lemon juice
1/8 teaspoon table salt

Directions

1. Whisk all ingredients together in a medium-sized bowl.
2. Move the cake to a cooling rack over top of a piece of parchment paper.
3. Drizzle cake with glaze and let it set for 15 minutes before serving.

Mexican Pie

Taken from a Live Journal’s Recipe Maven post. Posted by neokibo on the 6th of December, 2005. This is a variation on shepherd’s pie. It’s far more flavorful and downright messy to cook.

Serves: 4
Preparation time: 10 minutes
Cooking Time: 45 minutes

Modification/Notes
Cilantro is optional, as to some it has an unpleasant taste. Remember to put a baking sheet beneath your casserole dish as Mexican Pie tends to overflow the container. The batter bakes best if the casserole dish remains uncovered.

Mexican cheese is just a pre-shredded mix of cheddar, Monterey jack, bits of jalapeño and often a mild cheese (like Emmentaler). Feel free to make your own. I recommend equal portions of jalapeño-flavored cheese (Havarti, Gouda or even Monterey jack), cheddar and Colby.

Equipment

• Measuring spoons & cups
• Paring knife & cutting board
• Non-stick skillet
• Baking sheet
• Casserole dish

Ingredients
Corn bread batter

1 cup	flour
1 cup	cornmeal
1/4 cup	sugar
3/4 teaspoon	salt
3 teaspoons	baking powder
1/4 cup	oil
2	eggslightly beaten
1 cup	milk
1	jalapeños, minced (optional)
1/2 cup	"Mexican mix" cheeses, shredded (optional)
1 1/2 tablespoons	lemon juice

For the meat mixture:

1 to 1.5 pounds	hamburger
2 tablespoons	oil
1 medium	onion, roughly chopped
2-3	garlic cloves, minced
1 can	whole tomatoes, crushed
1 cup	frozen corn kernels, thawed
1 tablespoon	chili powder
1 teaspoon	oregano
1 teaspoon	cumin
½ teaspoon	ground black pepper
	cilantro, roughly chopped
2-3 cups	"Mexican mix" cheese, shredded

Instructions

1. Preheat oven to 350° F (176° C) degrees. In a medium-hot skillet sauté the onion in oil for 5-7 minutes
2. Add garlic and saute for 1 minute.
3. Add hamburger, chili powder, oregano, cumin, and fresh cracked pepper and saute until hamburger is browned through.
4. Add corn and crushed tomatoes with juice and cook until warmed.
5. Add cilantro and cheese (as well as optional ingredients as you desire) and mix until incorporated.
6. Pour a thin layer of batter on the bottom of a 2-quart oven-proof casserole dish.
7. Add the meat mixture.
8. Top with corn bread batter.
9. Bake for 30-45 minutes

Meatball soup

Originally from the Relish! menu planning website, I modified the recipe to reduce the salt. I picked the recipe originally because it seemed straightforward and probably could be modified to work with the crock-pot. My first test of the recipe was a resounding success.

Version: 2.0
Serves: 6 (1 1/2 cups each)
Prep time: 15 minutes
Cook time: 35 minutes

Equipment

• Measuring cups & spoons.
• Cutting board & knife.
• Dutch Oven.
• Ladle.
• Stirring spoon.

Modification/Notes
The original recipe used canned beef broth and onion soup mix. Both taste good, but I wanted something lower in salt. So, I switched to chicken broth and real onion. I also reduced the amount of butter down to a tablespoon (from 2). I had 2 cups of rice (cooked in chicken broth) in my fridge - so I added it to the soup to positive effect.

Ingredients

• 38-ounces frozen meatballs
• 1 onion, minced
• 1 tablespoon unsalted butter
• 4 carrot(s), thinly sliced
• 2 stalks celery, thinly sliced
• 26-ounces (6 cups) chicken broth, fat removed, low-sodium
• 28-ounce can diced tomatoes, undrained
• 3 tablespoons Italian parsley, chopped
• 1 teaspoon dried oregano (or 1/2 teaspoon fresh)
• 1 teaspoon dried basil (or 1/2 teaspoon fresh)
• 1 bay leaf
• coarse salt and freshly ground pepper, to taste
• 1/2 cup Parmigiano Reggiano cheese, freshly grated

Instructions

1. In a Dutch oven over medium heat, melt 1/2 the butter.
2. Sauté the onion until the onion begins to become translucent.
3. Add the carrots and celery, and continue to sauté for 4-5 minutes or until softened.
4. Add all the other ingredients except the meatballs and the cheese.
5. Bring to a boil.
6. Reduce the heat, cover, and simmer for 20 minutes.
7. Add meatballs; cover and simmer meatball soup 10 minutes longer.
8. Remove the bay leaf before serving.
9. Serve topped with freshly grated Parmigiano Reggiano.