~If you're interested in sending review copies of cookbooks or products for testing, please feel free to contact me at cowgirlmin07 [at] gmail [dot] com.
Grace has discovered the most innovative uses for her sourdough starter. I'm so fortunate our paths have crossed...whenever I need inspiration for ole Virgil, off to Grace's blog I go.This morning, I fed Virgil because I felt like he looked a bit hungry, but I didn't have a real plan for him. We have plenty of bread, so that was out, even though I really felt like making some. Then I found this recipe. (follow the link and read Grace's account!)
I love molasses, cinnamon, ginger...I had to have some. I just wasn't sure about the lemony glaze, so I didn't make any. I prefer mine with a dollop of whipped cream. Too bad we are all out! The cake is moist and delicious, and wonderful warm-from-the-oven!
*If you have been waiting for an excuse to make sourdough starter, this would be the one!
Sourdough Gingammonbread 1/2 cup brown sugar, firmly packed 1/2 cup butter, room temperature 1/2 cup molasses 1 egg 1 1/2 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon baking soda 2 teaspoons cinnamon 2 teaspoons ginger 1/2 cup hot water 1 cup sourdough starter
For icing (optional): 1 1/4 cup powdered sugar 2 tablespoons lemon juice 1-2 tablespoons water, if needed
Preheat oven to 375 degrees F. Grease up a 8x8-inch baking dish or mini loaf pan.
In a large bowl, cream together the brown sugar and butter. Add the molasses and egg, beat until well blended, and set aside.
In a separate bowl, combine the dry ingredients and blend in the hot water to form a sort of dough. Beat the doughy stuff into the creamed mixture like there's no tomorrow. (I used my Kitchenaid). Gradually add your starter, mixing carefully to maintain a bubbly batter.
Pour into the prepared pan and bake for about 30 minutes or until the toothpick test is passed. I had to bake mine for 45 minutes before it was done~could be an altitude issue, let me know how it works for you!
For the icing, whisk the lemon juice into the powdered sugar and gradually add the water, if needed. Spread over the cooled gingammonbread and try to let it set before cutting.
We had a gathering of friends yesterday to watch a hockey game and have a beer tasting event. What goes better with beer than Mexican food! After the beer tasting I had a crock pot full of this Chicken Chili and Jalapeno Cornbread. It was delicious!! I got the recipe from Big Sky Cooking by Meredith Brokaw & Ellen Wright.
The original recipe in the book said it serves 6-8 people. I doubled the recipe but barely had enough for 8 adults & 4 kids. Just a word to the wise... double the recipe. Below is the original recipe.... double it if you want leftovers! And you will!
Here's what you'll need...
1-TbsOlive oil
1/4-cupChopped onion
1-cupChicken broth (canned is fine)
1/2-cup Spicy salsa
1 4-oz can of green chiles (drained and chopped)
2-lbsGrilled chicken meat cut into bite-size pieces (I used boneless, skinless thighs)
2-TbsFresh cilantro
1-tspDried oregano (or 2-tsp fresh)
2-tspGround cumin
1-tspGarlic powder
1/8-tspCayenne pepper
115-oz can Cannellini beans, drained
In a large saucepan, heat the olive oil over moderate heat until hot but not smoking. Add onion and cook, stirring until opaque (about 2-3 minutes).
Stir in the broth, salsa (or tomatoes), chiles, chicken, cilantro, oregano, cumin, garlic powder and cayenne. Simmer for 20 minutes.
Add the beans and cook, stirring occasionally, until the sauce thickens, about 20 minutes longer.
Serve with sour cream, salsa, grated cheddar or jack cheese and/or onions or scallions.
I've been looking for a good cornbread recipe that is easy, moist and slightly sweet. Well here it is! I also made a batch without the jalapeno for those that wanted. Both came out fabulous.
Here's what you'll need...
1-cup Yellow cornmeal
1-cup All-purpose flour
1/4-cup Sugar
1-Tbs Baking powder
Pinch Kosher salt
3 Large eggs
1-cup Heavy cream* (See note below)
1/4-cup Butter, melted (1/2 stick)
1-cup Fresh or frozen corn kernels
1/3-cup Grated sharp white cheddar cheese
1 Small jalapeno pepper, seeded and finely chopped
Preheat oven to 375 degrees
Butter an 8-inch square baking dish.
In a large bowl, combine the cornmeal, flour, sugar, baking powder and salt; mix with a fork.
Stir in the eggs, cream and melted butter.
Fold in the corn, cheese and jalapeno pepper until well distributed.
Spoon the batter into the prepared baking dish.
Bake approximately 30-35 minutes or until a toothpick or knife inserted in the center comes out clean.
*I didn't have heavy cream. I used 2% milk and added a little extra melted butter. Everything came out just fine.
Number One asked if he could use some of my latest sourdough starter, Horatio, to make sourdough biscuits. The cowboy way. After some debate, I agreed. He really wasn't happy at all about the whole wheat in the starter. He said he was out of practice, hasn't made sourdough biscuits in years. They used to make sourdough biscuits every day for lunch (or breakfast) and eat them with venison steaks.
He doesn't measure anything, so I suppose this is more of a "technique" than a "recipe." But I'll tell you how he did it.
He poured some flour (probably less than 1/2 cup) into a shallow dish.
He dumped in some sourdough starter (quite a bit).
He sprinkled some baking powder and baking soda on the starter, then kneaded everything together.
He poured some oil in an 8x8" pan, then formed loose biscuits (blobs) with his hands. He placed the biscuits in the oiled pan, turning and flipping them to coat both sides with oil.
He made as many biscuits as there was dough (not very many today), and put the pan in the oven, warm from baking a batch of Grace's sourdough bread, to rise.
He let them rise in the oven a bit, then turned the oven on to 350 degrees.
I don't know how long he baked them for, but honestly it could have been just a bit less.
The biscuits are delicious (if just a bit overdone on the bottom), and the recipe seems fairly fool-proof. Yummy biscuits! Quick and easy too! If you have some extra sourdough starter around, this "recipe" is worth a shot.
MaryJane says you're supposed to feed the starter for 6 days straight, and use it on the 7th day. Well, we jump started our recipe with Virgil. This starter has already grown so much and Number One says it "smells ready," we're using it on Day 2!!
Number One is trying it out this morning on some Cowboy Sourdough Biscuits. He's not too happy that I made the sourdough starter with whole wheat flour, but I told him that's how MaryJane said to do it. He said he's going to get his own sourdough jug and make his own sourdough starter, so there, he said.
I will keep you posted on all that of course. One of these days, Number One will become a "Bad Girl" yet. Mark my words. (negotiations have begun, don't tell anyone I told you).
For now, this sourdough starter is looking promising. Even if it is whole wheat. Not that there's anything wrong with that...
I fed Virgil again last night, so I'd be ready to make another batch of Grace's Sourdough Bread. This morning, I mixed up the bread, but realized something. Virgil is about to outgrow his jar! I was sure I couldn't feed him again in the same jar, so I decided I needed to use another cup or so before I put him back in the fridge.
I was all set to peruse Grace's scrumptious recipes for muffins or bread or whatever-caught-my-eye. Then Number One suggested something.
Number One suggested I use Virgil as a base, a starter if you will, for another, different sourdough starter. MaryJane's traditional sourdough starter...intriguing, I know. The recipe below is from MaryJane's Ideabook, Cookbook, Lifebook.
I substituted Virgil where MaryJane calls for water. Number One's theory is since Virgil is already alive and working, MaryJane's starter will be that much better and faster, and may just yield a more traditional sourdough flavor. We shall see...
I hope regular whole wheat flour will suffice--I didn't have access to organic or "bread" flour of the whole wheat variety. I haven't decided if I will add water to the starter during the first 6 days or more Virgil. I do have until tomorrow to think about it.
MaryJane's Sourdough Starter 2 cups organic whole-wheat bread flour, plus 2 cups for adding 1 1/2 cups purified water (aka Virgil), plus 1 1/2 cups for adding
Place flour and water in a clean glass jar or bowl and stir with a wooden spoon. Cover with a cloth and keep it handy on your kitchen counter. Each day, mix in an additional 1/4 cup water and 1/3 cup whole wheat flour. This needs to be done for six days. On the seventh day, the starter will be ready. It should have bubbles and smell pleasantly sour, like stout beer.
Keeping Your Starter Alive You must refresh your starter every seven days. Remove one cup of starter to use in a sourdough recipe, then replenish the remaining starter by adding 1/4 cup water and 1/2 cup flour. It will then need to grow for at least 12 hours before you borrow from it again. If you can't use your starter every 7 days, get a friend hooked on sourdough by giving them one cup of your starter.
This recipe is from Mastering The Art of French Cooking, by Simone Beck, Louisette Bertholle, and Julia Child, originally published in 1963. I am fortunate to have an original edition, although to tell the truth, this is the first recipe I've attempted.
When our friend Jean-Claude was staying at the ranch for a month, I was tempted to try a Tart Tatin, an apple tart, but it never came to pass. Since we are committed to visiting Jean-Claude in Paris (and at his country house in the South of France) in summer 2010, and I do own this lovely cookbook, I decided I would start some French cooking. Plus, I was flipping through this cookbook the other day and came across this recipe which sounded surprisingly easy, but elegant and delicious as well.
So we'll see.
I went to the liquor store last Wednesday, looking for cognac. But I couldn't see paying $15.00 for a pint of Courvoisier just to light it on fire. I consulted with two knowledgeable staff members, who confirmed that brandy would be a good substitution, and would flame on command. And, they sold me a half-pint of brandy to satisfy my 1/4 cup requirements without having a bunch of brandy left over. I love it when people know their stuff! Thanks, liquor store staff!
~~~~~
Oh. My. Heavens. This chicken is FABULOUS. It is my absolute new favorite. The Best Chicken Ever. I can't even tell you how amazing and delicious and subtle and wonderful this sauce is. I could, I mean I did, eat it with a spoon. I LOVE IT. The whole family loved it, and the flaming brandy just pushed the recipe over the top, and really impressed the boys. I'm not even sure why you flame the chicken, but the end result is simply incredible. The four of us ate the entire chicken, mushroom sauce and all.
I know exactly what I am ordering when we get to Paris next year, if I can figure out how to say it without sounding like an American (or a Mexican, with my Spanish degree)!!!
There are a lot of steps, but they're not too difficult. Just take your time, pay attention, and you'll do fine. Don't forget you need to roast the chicken first, so allow time for that. With roasting the chicken (and intervening in sibling disputes), the whole deal probably took 2-1/2 hours start to finish. Keep that in mind. But do try this, you will fall in love.
Poulet au Porto [Roast Chicken Steeped with Port Wine, Cream and Mushrooms] For 4 people
Chicken, cream and mushrooms occur again and again, as it is one of the great combinations. This perfectly delicious recipe is not difficult, but it cannot be prepared ahead of time or the chicken will lose its fresh and juicy quality. The chicken is roasted, then carved, flamed in cognac, and allowed to steep for several minutes with cream, mushrooms, and port wine. It is the kind of dish to do when you are entertaining a few good, food-loving friends whom you can receive in your kitchen.
Vegetable Suggestions:Nothing should interfere with these special flavors. It would be best to serve only potatoes sauteed in butter, or a perfectly seasoned risotto. Peas, or asparagus tips, or braised onions could be added if you feel the necessity for more vegetables.
Wine Suggestions:Serve very good, chilled, white Burgandy such as a Meurault or Montrachet, or an excellent, chateau-bottled white Graves.
A 3-pound, ready-to-cook, roasting or frying chicken Roast the chicken as described here. 1 pound fresh mushrooms Meanwhile, trim and wash the mushrooms. Quarter them if large, leave them whole if small.
A 2 1/2-quart enameled or stainless steel saucepan 1/4 cup water 1/2 tablespoon butter 1/2 teaspoon lemon juice 1/4 teaspoon salt Bring the water to a boil in the saucepan with the butter, lemon and salt. Toss in the mushrooms, cover, and boil slowly for 8 minutes. Pour out and reserve the cooking liquid.
1 cup whipping cream 1/2 tablespoon cornstarch blended with 1 tablespoon of the cream Salt and pepper Pour the cream and the cornstarch mixture into the mushrooms. Simmer for 2 minutes. Correct seasoning, and set aside.
When the chicken is done, remove it to a carving board and let it rest at room temperature while completing the sauce. 1/2 tablespoon minced shallot or green onions 1/3 cup medium-dry port The mushroom cooking liquid The mushrooms in cream Salt and pepper Drops of lemon juice Remove all but 2 tablespoons of fat from the roasting pan. Stir in the shallots or onions and cook slowly for 1 minute. Add the port and the mushroom juice, and boil down rapidly, scraping up coagulated roasting juices, until liquid has been reduced to about 1/4 cup. Add the mushrooms and cream and simmer for 2 to 3 minutes, allowing the liquid to thicken slightly. Correct seasoning and add lemon juice to taste. (I didn't add any more lemon juice).
A fireproof casserole or chafing dish(I used a cast iron pan) 1 tablespoon butter 1/8 teaspoon salt Smear the inside of the casserole or chafing dish with butter. Rapidly carve the chicken into serving pieces. Sprinkle lightly with salt, and arrange in the casserole or chafing dish.
1/4 cup cognac (I used brandy) Set casserole over moderate heat or an alcohol flame until you hear the chicken begin to sizzle. Then pour the cognac over it. Avert your face, and ignite the cognac with a lighted match. Shake the casserole slowly until the flames have subsided. Then pour in the mushroom mixture, tilting the casserole and basting the chicken. Cover and steep for 5 minutes without allowing the sauce to boil. Serve.
Okay, it's reality check time. I'm sure this is a great roasting recipe, if you are equipped for it. If your kitchen is not in the process of being moved, and you can't find your kitchen twine and don't just blow off the whole "trussing" thing. Anyway. It worked, but I couldn't do all the darn flipping and turning, I just couldn't, and honestly I'm not much of an attentive baster either. So with that in mind, I will tell you that the chicken did turn out, but the skin wasn't crispy. Not a huge deal, but next time, I believe I might roast the chicken on the grill, and then proceed with my newly beloved Poulet au Porto.
Maybe if you don't have screaming kids who were served ice cream sandwiches after school instead of the usual tacos, this roast chicken will be easier for you to accomplish. I'm not saying this is a bad recipe, the chicken turned out fabulous, just not pretty. I'm just not convinced Julia would have been impressed with my results. But I figured since I was going to light it on fire anyway, it wouldn't matter that much.
Poulet Rôti [Roast Chicken] For 4 people
Estimated roasting time for a 3-pound chicken: 1 hour and 10 to 20 minutes
Preheat oven to 425 degrees.
A 3-pound, ready-to-cook roasting or frying chicken 1/4 teaspoon salt 2 tablespoons softened butter
Sprinkle the inside of the chicken with the salt, and smear in half the butter. Truss the chicken. (oops). Dry it thoroughly, and rub the skin with the rest of the butter.
A shallow roasting pan just large enough to hold the chicken easily To flavor the sauce: a small sliced carrot and onion For basting: a small saucepan containing 2 tablespoons melted butter; 1 tablespoon good cooking oil; a basting brush
Place the chicken breast up in the roasting pan. Strew the vegetables around it, and set it on a rack in the middle of the preheated oven. Allow the chicken to brown lightly for 15 minutes, turning it on the left side after 5 minutes, (this is the reason your chicken should be trussed), on the right side for the last 5 minutes, and basting it with the butter and oil after each turn. Baste rapidly, so the oven does not cool off.
Reduce oven to 350 degrees. Leave the chicken on its side, and baste every 8 to 10 minutes (sorry, just didn't happen), using the fat in the roasting pan when the butter and oil are exhausted. Regulate oven eat so chicken is making cooking noises, but fat is not burning.
Halfway through estimated roasting time, salt the chicken with 1/4 teaspoon salt and turn it on its other side. Continue basting.
Fifteen minutes before end of estimated roasting time, salt again with 1/4 teaspoon salt and turn the chicken breast up. Continue basting.
Indications that the chicken is almost done are: a sudden rain of sputters in the oven, a swelling of the breast and slight puff of the skin, the drumstick is tender when pressed and can be moved in its socket. To check further, prick the thickest part of the drumstick with a fork. Its juices should run clear yellow. As a final check, lift the chicken and drain the juices from its vent. If the last drops are clear yellow, the chicken is definitely done. If not, roast another 5 minutes, and test again.
**Note from Min: You can also tell if the chicken is done with a meat thermometer that registers about 170 degrees when inserted in the thickest part of the thigh!!**
When done, discard the trussing strings and set the chicken on a hot platter. It should sit at room temperature for 5 to 10 minutes before being carved, so its juices will retreat back into the tissues.
I was getting ready to make Poulet au Porto, a Julia Child dish I've been planning, but my whole chicken wasn't quite thawed yet. I didn't feel comfortable thawing a whole chicken in the microwave, but chicken thighs are another story! I wanted something similar to Chicken in Red Wine Vinegar or Zesty Braised Chicken with Lemon and Capers...you know, some sort of Chicken with a Fabulous Sauce.
While the chicken thighs were thawing in the microwave and Number One was inviting CG to dinner, I happened upon this recipe, from the Food & Wine Annual Cookbook 2007. I had everything but heavy cream, so I decided to substitute evaporated milk. Why not. And I used dried marjoram instead of chopped. The recipe calls for chicken legs, but we had thighs. I used about 12 thighs I believe, and after serving 5 people we have leftovers!
The recipe is fairly easy to accomplish, and extremely delicious, with crispy-skinned chicken and a delicately flavored sauce. If you are looking for chicken with a fabulous sauce, I dare say you've come to the right place!
The creamy, rich sauce for this crisp-skinned chicken is deliciously balanced by pungent marjoram.
2 large shallots, thinly sliced 1 bay leaf (I used two) 6 whole chicken legs (you will want more than this: I used about 12 thighs) 2 cups dry white wine Salt and freshly ground pepper 1/4 cup heavy cream 4 tablespoons cold unsalted butter, cut into tablespoons 2 tablespoons chopped marjoram (I used about 1 tablespoon dried), plus 1 tablespoon marjoram leaves, for garnish (I didn't have these)
1. Preheat the oven to 425 degrees F. Spread the sliced shallots and bay leaf in a 14-by-12-inch baking dish or roasting pan. Arrange the chicken in the pan, skin side up, and pour the dry white wine over the chicken. Season the chicken with salt and pepper and bake in the upper third of the oven for about 50 minutes, or until the skin is crisp and the chicken is cooked through. Reduce the oven temperature to 300 degrees F.
2. Transfer the chicken legs to a heatproof platter. Discard the bay leaf. Pour the pan juices into a small saucepan and boil over high heat until reduced to 2 cups, about 10 minutes. Add the heavy cream to the pan juices and boil until reduced by one-third, about 5 minutes. Pour the sauce into a large glass measuring cup and let stand for 5 minutes.
3. Meanwhile, reheat the chicken in the oven, about 5 minutes.
4. Whisk the butter into the sauce, 1 tablespoon at a time, until thoroughly blended. Season the sauce with salt and stir in the chopped marjoram. Spoon the sauce over the chicken. Sprinkle the chicken with the marjoram leaves and serve right away.
Last year for Christmas, I finally remembered to give H-Bomb the cookbook I'd had stashed in the cupboard for several years: Pretend Soup and Other Real Recipes: A Cookbook for Preschoolers & Up. He's now in Kindergarten, and I know that he could have handled these recipes two years ago, but two years ago, Sawed Off was still an infant. I was tired.
Now that I have more energy, and Sawed Off will turn three soon, I am excited to welcome both of my boys into the kitchen. This morning, H-Bomb came up to me with his cookbook, proclaiming that he wanted to "make something" today. We thumbed through the recipes, and he decided on Bagel Faces and Homemade Lemon-Lime Soda Pop. However, when he discovered we would have to go to the store first for ingredients, he changed his mind and chose to make the Popovers for breakfast. (we'll make bagel faces and lemon-lime soda very soon!)
The Pretend Soup cookbook is designed primarily for children, with picture-guided recipes (along with a regular recipe for the adult helpers). The measurements are simple, and the pictures are easy to follow. As with anything new, let your child take the lead while gently encouraging them, and don't worry about a mess. Of course be cautious with the oven, etc.
For this recipe, I cracked the eggs (my eyes were half-open) and measured things. H-Bomb did everything else, from buttering the muffin tin and dumping in ingredients to scooping in the popover dough. I slid them in and out of the oven. When it's not a school morning and there isn't any sort of rush, I will let him crack the eggs and measure, while I sit back and enjoy my coffee. Soon he will be a pro.
H-Bomb was so proud and excited about his popovers, he wants to invite everyone he knows over for breakfast to share this special treat. He ate his with strawberry jam, no butter. These little things would be a treat anytime, from breakfast to dinner and beyond. Popovers Yield: 1 dozen
about 2 tablespoons butter 2 eggs 1 cup milk 1 cup flour 1/4 teaspoon salt extra butter, jam, or maple syrup for the popovers
1. Preheat oven to 375 degrees F, and melt butter.
2. Brush the insides of 12 muffin cups with melted butter.
3. Break eggs into the mixing bowl.
4. Add milk and beat well with a whisk.
5. Add flour and salt and whisk until reasonably blended--it doesn't have to be perfect.
6. Use a 1/4-cup measure with a handle to pour batter into each muffin cup They should be one-half to two-thirds full.
7. Bake 30 minutes without opening the oven.
8. Remove the muffins from the pan and prick with a fork to let the steam escape. Spread with butter and/or jam, and eat! (They also taste great dipped in maple syrup. They're not bad plain, either).
I've created this site as a place everyone can come and post their favorite recipes...to share with friends, to encourage experimentation, to enjoy cooking for our families.
It is my hope that each of us will find new family favorites, have some fun, and maybe even learn something in the process! If you try a recipe from this site, please leave a comment on that recipe, let us know how it went, what you loved, what you hated, what you modified, etc! We want to know! Any (non-Spam) comments are welcome!
I look forward to frequent posts from all Bad Girls! I know you're all out there cooking, so tell us what!
If you'd like an invite to post recipes on this blog and become a Bad Girl, please leave a comment here. (include your email address!) Join us!
, by Simone Beck, Louisette Bertholle, and Julia Child, originally published in 1963. I am fortunate to have an original edition, although to tell the truth, this is the first recipe I've attempted.
. I had everything but heavy cream, so I decided to substitute evaporated milk. Why not. And I used dried marjoram instead of chopped. The recipe calls for chicken legs, but we had thighs. I used about 12 thighs I believe, and after serving 5 people we have leftovers!
. He's now in Kindergarten, and I know that he could have handled these recipes two years ago, but two years ago, Sawed Off was still an infant. I was tired.
