Misc Weekend Reviews-9/19/05

[sneezles]

I had a wonderful weekend in the kitchen, my first since my surgery 4 weeks ago. And while my DH has been doing a great job cooking and cleaning (really hate to take that back on) I have definitely missed being in the kitchen.

Caribbean Rice and Beans- Bon Appétit Special Edition-Wonderful rice and bean dish with a bit of a kick from cayenne. The beans are marinated in balsamic vinegar with thinly sliced red onions and I could have eaten that part all by itself.

Mojito-Marinated Grilled Pork Tenderloin-Chile Pepper, August ’05. This went very well with the rice and beans nice and citrus-y. Even DH who doesn’t care for fruity meat liked this one and has eaten the leftovers as sandwiches.

Green Beans with Caramelized Red Onions-Eating Well Cookbook. Love this!

Cinnamon Swirl Raisin Bread-The Bread Bible. Since I won’t allow bread in the house that contains either HFCS or trans fats I promised DH that I would make whatever he wanted and this was his first request. Complicated and lengthy with the sponge and all but the end result was well worth the effort. Next time I will probably double and get 4 loaves.

Dulce de Leche Ice Cream Cake-Emeril Lagasse - Made this for DS#1’s birthday. It was fun to make and tasty but I ended up with a flat oval instead of a nice round cake! I did make the dulce de leche and the ice cream (using the Krups ice cream maker that I bought 4 years ago for the very first time!). I also made a chocolate ganache since its kinda plain and boring without some sort of topping.

Caramel Swirl Hunks- BetterBaking.com-This was the main reason I made the dulce de leche and this is a killer version of the Tollhouse cookie bars! It uses 3 cups of brown sugar (but I only had dark and used it just fine), has a cup of oatmeal, and I upped the chocolate chips to the whole bag instead of half (I’m too tempted to eat from an open bag) and they were the Hershey’s Special Dark chips. The dulce de leche is then swirled into the batter in the pan. Talk about a sugar rush!

Grilled Chicken with Whiskey-Ginger Marinade-CL October, 2002…Very, very tasty! Sort of sweet and spicy with that wonderful flavor of dark sesame oil. The recipe called for boneless but I only had skinless, bone-in so DH had to grill a bit longer but they were nice and caramelized on the outside and very juicy. I did marinate in my FoodSaver container for just over an hour. Served it with grilled asparagus and the extra bit of sauce was great on there.

[Terrytx]

It all sounds so good. Would you post the Mojito-Marinated Grilled Pork Tenderloin and the Cinnamon Swirl Raisin Bread. I have been in a slump lately and those sound great.

[MISSINDI]

Did no cooking Friday and Saturday since DH and son were down the shore, but I made up for it Sunday.

Banana Coconut Bundt Cake - I renamed it and played with the recipe a bit. A definite, definite repeater.

Marinated Mushrooms - Tyler Florence; nothing special

Mrs. Potato Head Potatoes - Dressed to Grill; very, very good; not one speck leftover. Needs a bit of babysitting, but worth it

Rebel Yell Peach Jello Shots - Peace Love and BBQ; dud, dud, dud

Brown Sugar Baked Chicken - very easy to make and very delicious

Rio Grande Pot Roast - in slow cooker now, continuing from yesterday, so no review yet

[Snuff]

Missindi,

Could you please post the Mrs. Potato Head Potatoes? They sound great, and I checked out the picture of them on your blog and they look great as well! Don't recall seeing the recipe though.

Thanks

[sneezles]

It all sounds so good. Would you post the Mojito-Marinated Grilled Pork Tenderloin and the Cinnamon Swirl Raisin Bread. I have been in a slump lately and those sound great.


Mojito-Marinated Pork Tenderloin
Chile Pepper Magazine, August 2005

For the marinade:

1/4 cup chopped garlic
1/2 cup chopped onion
2 cups fresh orange juice
1/2 cup fresh lime juice
1/2 cup olive oil
2 tsp ground cumin
2 tsp dried oregano
1 tbs chopped cilantro
4 tsp kosher salt
1 tbs freshly gournd balck pepper
3 pork tenderloin, about 2 pounds total

For garnish:

1 red onion chopped
1 bunch flat-leaf parsley
3 limes, cut into wedges

In a small bowl, mix the garlic, onion, orange juice and lime juice. In a large saucepan, heat the olive oil until it just begins to smoke. Put potholder mitts on both, and be sure that your arms are well protected. Gently pour the orange juice mixture into the hot oil-be very carful because the liquid will splatter. Simmer the mixutre for about 5 minutes or until the onions and garlic are soft. Stir in all remaining ingredients except the pork, and remove from the heat. Leet the mixture cool, then pour it into a blender, and pulse to combine. Use immediately or refrigerate unti ready to use. (the marinade will keep for up to 2 weeks).
If necessary, remove the silverskin from the tenderloins. Place in a shallow baking dish, pour marinade over, and refrigerate overnight. (I place in a FoodSaver bag and marinaded for about 2 hours))
Prepare grill and preheat to high. Remove pork from marinade and pat dry. Place on the grilll Cook on the first side 3-4 minutes, then turn, cooking on each of four sides for 3-4 minutes (12 to 16 minutes total). Internal temp of 160º. Let stand 10 minutes before slicing into medallions and serve with aove garnishes.

Cinnamon Raison Loaf
The Bread Bible by Rose Levy Beranbaum

Dough Starter (Sponge)

2 1/4 cups plus 2 1/2 tbs unlbeached all-purpose flour (use only KA, Gold Medal or Pillsbury flour)
scant 1 3/4 cups room temperature water (70º to 90º)
2 tbs plus 1 tsp honey
3/4 tsp instant yeast

In a mixer bowl or other large bowl, combine sponge ingredients. Whisk until very smooth to incorporate air, about 2 minutes. The sponge will be the consistency of a thick batter. Scrape down sides of the bowl and cover with plastic wrap.

Flour Mixture and Dough

2 cups plus 3 tbs unbleached all-purpose flour (same as above)
1/4 cup dry milk, preferably non-fat ( I used whole milk that had been scalded and cooled to 90º and replaced it for the water in the sponge)
3/4 tsp instant yeast
9 tbs unsalted butter, softened
2 1/4 tsp salt

In a medium bowl combine flour (reserving 1/4 cup if kneading by hand), milk powder and yeast, whisk and then sprinkle on top of sponge, cover tightly with plastic wrap and let ferment for 1-4 hours at room temp (mixture will bubble through the flour blanket: this is fine).

Mixer method:
Add the butter to the bowl and mix on low speed with the dough hook (#2 on the KA) for one minute or until the flour is moistened enough to form a rough dough. Scrape down the sides of the bowl, cover with plastic and let rest for 20 minutes.
Sprinkle the salt on top of the dough and knead on medium (#4) for 7-10 minutes. It may not come away from the sides of the bowl until the very end; it will be smooth and shiny and stick to your fingers. With an oiled spatual, scrap down any dough clinging to the sides of the bowl. If the dough is not stiff, knead in a little flour. If it is not sticky, spray with a little water and knead in. Cover the bowl with plastic wrap and allow the dough to relax for 10 minutes.
Add the raisins and mix on low (#2) for about 2 minutes. Don't worry about how well they are distributed because shaping later on will distribute them more evenly.
Let dough rise in a 4-qt container or bowl that has been lightly oiled. Push down the dough and lightly spray with cooking spray or oil the surface. Cover witha lid or plastic wrap. Allow dough to rise (ideally at 75º-80ºF) until doubled, 1 1/2 to 2 hours.
Using an oiled spatula, scrape the dough onto a floured counter and press down gently to form a rectangle. It will be full of air and resistant. Try to maintain as many of the air bubles as possible. Give the dough a business letter turn and place back in the bowl. Oil the surface again, cover and place in the refrigerator for one hour.

Cinnamon Sugar Spiral Filling

1/4 cup plus 2 tbs sugar
4 tsp cinnamon
2 tbs lightly beaten whole egg

Combine cinnamon and sugar. Turn the dough out onto a floured counter and cut in half. Place one half back in the fridge while working on the first half. Roll out the dough to a rectangle 7 1/2 inches by 14 inches and about 1/4 inch thick. Using your fingers, gently press (dimple) the dough all over to deflate the air bubbles that result in gaps in the spiral. Brush the dough with the beaten egg leaving 3/4-inch edge all around.
Sprinkle half the cinnamon sugar mixture evenly over the dough, leaving a 3/4-inch margin on all sides. Starting at one of the 7 1/2 inch sides, roll the dough up tightly as you would a jellyroll. Squeeze the dough gently all along the length so that it will adhere to the filling. Pinch under ends and pinch along bottom edge. Place in an oiled 8 1/2 X 4 1/2 inch loaf pan. Repeat with other half. Cover and let rise 1 to 2 hours or until the centr is 1 1/2 inches above the sides of the pan.
Preheat oven to 350ºF 45 minutes before baking. Have an oven shelf at the lowest possible position and a baking stone on it before preheating.
Bake for 50 minutes or until the bread is medium, golden brown.
Glaze with melted butter if desired.


I apologize in advance for any and all typos! :p

[2HUNGRY!]

Sneezles, I am very interested in the Caribbean Rice and Beans. Could you post if you get a chance? Thank you very much.

[susan_foster]

Well, cooked 5 new recipes this weekend (and 2 repeats on Friday night). Liked 2, 1 was okay, 1 strong dislike, 1 cook's error.

Good
Black Bean, Spinach, and Cheddar Quesadillas - WW Annual Recipes 2003 - Very simple to put together, very cheesey at the end, and I loved the flavor of the tortillas.
Curried Bulgur with Carrots, Raisins, and Nuts (not the exact name, I am sure) - How to Cook Everything - Very nice, reheats well. I think I prefer it to the curried couscous that I did a couple weeks ago - not in terms of taste, more to do with the fact that it is cooked wheat instead of mini pasta. The raisins plumped up beautifully in this one.

Eh
Banana Bread - How to Be a Domestic Goddess. I was excited to try this one, but in the end it seems - I don't know - maybe a little too buttery for me? Just not right, to me. Next banana bread to try will be CL's Chocolate Marbled Banana Bread - I'd tried that a couple years ago with a too small pan (overflow in the oven!), and I thin I want to finally get back to it.

Not for me
Spicy Cold Cucumber Salad - Hot and Spicy and Meatless. Even after sitting together for hours to let flavors meld, the cucumber didn't pick up any flavor from the spices. And it got watery. And when I tossed it, the water leaked out of my garbage bag & all over me. So, there is no love for this recipe.

Just couldn't get it to work
Wheat Flour Tortillas - How to Cook Everything. Now why he calls these wheat flour tortillas when they use regular flour is beyond me. Other than that, I got everything mixed together nicely, rolled out the first couple - and ended up burning/having them with huge air bubbles. I love the concept of making my own tortillas, I just have to figure it out in practice. If I could get these ones formed properly, I think this recipe would be a keeper.

Susan

[Terrytx]

Thanks susan for all the typing. I will post the rice and beans one for you as a thank-you.


* Exported from MasterCook *

CARIBBEAN RICE AND BEANS

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Side Dishes Vegetables


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 15-ounce can black beans, rinsed, drained
1/2 large red onion, very thinly sliced
2 tablespoons balsamic vinegar*

1 tablespoon olive oil
1 white onion, finely chopped
4 large garlic cloves, chopped
1 cup Arborio rice*
3 1/2 cups canned unsalted chicken broth
1/2 cup dry white wine
2 large bay leaves
1/2 teaspoon turmeric
1/8 teaspoon (or more) cayenne pepper

* Balsamic vinegar and Arborio rice are available at specialty foods
stores, Italian markets and some supermarkets.


Combine first 3 ingredients in medium bowl. Let stand 30 minutes, stirring
occasionally. Season with salt and pepper.
Meanwhile, heat oil in heavy medium saucepan over high heat. Add onion and
garlic and sauté until translucent, about 5 minutes. Add rice and stir 1
minute to coat with onion mixture. Add broth, wine, bay leaves, turmeric
and cayenne pepper and blend well. Bring mixture to boil; stir well.
Reduce heat to medium and simmer until rice is tender and mixture is
creamy, stirring occasionally, about 25 minutes. Season to taste with
salt, pepper and cayenne.

Spoon rice onto platter. Arrange beans and onion garnish alongside.

Per serving: calories, 230; fat, 4 g; sodium, 49 mg; cholesterol, 0 mg
Serves 4 to 6.
Bon Appétit
Light And Easy

[2HUNGRY!]

Thanks very much! That sounds really good. I'll make it this week!

[sneezles]

Thanks very much! That sounds really good. I'll make it this week!


This is a good place to use good quality balsamic!

[helios7]

Susan Foster,

I'd love the Black bean, Spinach and Cheddar Quesadillas if you had a minute to either point me in the recipe's direction or type it up!

Always looking for a good WW recipe!

Thanks.

[susan_foster]

Susan Foster,

I'd love the Black bean, Spinach and Cheddar Quesadillas if you had a minute to either point me in the recipe's direction or type it up!

Always looking for a good WW recipe!

Thanks.


* Exported from MasterCook *

Black Bean, Spinach, and Cheese Quesadillas

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup chopped onion
3 cups torn spinach
4 tortilla, whole wheat 96% fat free flour
1 cup canned black beans
4 ounces cheddar cheese, lowfat -- shredded

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion; saute 4 minutes. Add spinach; saute 1 minute or until spinach is wilted. Remove from pan. Wipe pan with a paper towel.

Coat pan with cooking spray; place over medium heat until hot. Place one tortilla in pan. Cook 1 minute or until bottom of tortilla is golden. Sprinkle 1/4 each of spinach mixture, beans, and cheese over one side of tortilla. Fold tortilla in half. Cook tortilla 1 minute on each side or until golden and cheese melts. Repeat procedure with remaining tortillas, spinach mixture, beans and cheese.

Source:
"Weight Watchers Annual Recipes for Success 2003"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 264 Calories; 5g Fat (17.4% calories from fat); 15g Protein; 39g Carbohydrate; 7g Dietary Fiber; 6mg Cholesterol; 772mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable.


Nutr. Assoc. : 0 0 0 0 0

[helios7]

And its a quick recipe to boot! Although, most quesadilla recipes aren't complicated...duh! Its been a long day folks. :o


Thanks so much for taking the time. I'm putting it into mastercook right now, and as a full-time teacher and full-time grad student I'm sure we'll be enjoying it soon!

:)

[MISSINDI]

Snuff - got the recipe on my site now. Hope you try it!

[2HUNGRY!]

This is a good place to use good quality balsamic!

Thanks, I'll break out the good stuff.

[2HUNGRY!]

Thanks Sneezles and TerryTx. I made the rice last night and really enjoyed it. I added some roasted chicken to made it more of a main meal, and we got 6 good sized servings out of it. I cut back on the garlic b/c the DH doesn't like a lot of it, but it was still plenty flavorful. This will be repeated.

[Terrytx]

I made the Mojito-Marinated Pork Tenderloin and Caribbean Rice and Beans for dinner last night. Thanks sneezles for such a great meal. Very flavorful and fairly easy to do. The beans and rice were really different than most.

[sneezles]

Terry,
Thanks for letting me know you enjoyed both those recipes.
Susan