Dinner Gone Before The Pictures

I couldn't decide what to make for dinner yesterday, so it was late by the time I got around to finding a recipe and cooking it. That means we were super hungry, and I completely forgot to take pictures. Oops! Good thing Kraft posts their recipes online as well as in their magazines. Barbeque sauce makes this stir fry stand out from the rest. If you wanted a full home-cooked meal, you could make your own bbq sauce, but if you are in a pinch, you can use store-bought. I'm sure I'll be making this again, and next time, I won't forget the pictures!

Saucy Pepper Steak

1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 small onion, cut into strips
1 lb. well-trimmed boneless beef sirloin steak, cut into strips
2 cloves garlic, minced
1/2 tsp. black pepper
3 Tbsp. soy sauce
1/2 cup barbecue sauce
2 cups hot cooked rice

1. Cook bell peppers and onions in a skillet on medium-high heat for 6-8 minutes or until vegetables are crisp-tender. Transfer to large bowl; keep warm.

2. In same skillet, cook meat, garlic and black pepper 3 minutes. Add soy sauce; cook 1 minute or until meat is cooked through. Add barbecue sauce; cook until heated through.

3. Place vegetables back into skillet and mix with meat. Serve over hot rice.

Serves 4

Source: Kraft Foods

Tuesdays With Dorie - French Lemon Cream Tart

Another Tuesday is here, and you know what that means! And I am bending the rules once again because I do not own a stand mixer. Why is a stand mixer so important? Normally, a hand mixer can get the job done just as well, but not for today's original recipe. Madam Chow picked Pecan Honey Sticky Buns. I was excited because I haven't made buns in a longgggggggggg time. So as I was scanning the recipe, I needed to make Dorie's brioche. I looked up the brioche recipe, and when I read that it wears out your hand mixer and should be made with a stand mixer or by hand, my excitement dropped. My family recently bought a hand mixer because our other one broke after 30 years (it was my parents), so I wasn't going to risk breaking a new one. I decided to see what recipes have been made before. Considering I had three lemons to use, I chose The Most Extraordinary French Lemon Cream Tart. Or rather, it was a pie because I don't own a tart pan.

Now, the recipe flopped because of the baker, not because of the recipe. I read other people's comments, and the hardest part was getting the cream up to 180F. I had that same problem. Next time I need to use a deeper pan for the double broiler because the boiling water almost spilled out after awhile. Also, it takes a lot of arm strength because you must constantly whisk for 10-20 minutes (depending on how long it takes to reach 180F). Although my cream did thicken in the fridge, it wasn't enough to hold on its own in the pie crust. Also, there was too much butter for my family to stomach. Next time, I'll cut the amount in half and taste as I go along.


The Most Extraordinary French Lemon Cream Tart




I'm not going to post the recipe because I wasn't satisfied with my results (and I stress my results, not the recipe itself). The recipe can be found in Baking: From My Home To Yours, 2006 p.331.

Tuesdays With Dorie - Marshmallows

My birthday gift arrived in the mail yesterday. I knew I was getting it because I ordered it on behalf of my parents last week. It's what every baker should own - Baking: From My Home To Yours. I used to borrow it from the library, but it's always out on loan. Now I never have to worry!




Since I want to get involved with more challenges, I decided to join Tuesdays With Dorie. Each week, a new recipe from her book is chosen, and we have to post on the upcoming Tuesday. The challenge for today is technically madelines, but since they involved a special pan, we were allowed to choose a past challenge recipe as an alternate. I decided to make homemade marshmallows.

Before I got started, I read the problems and questions other bakers had with this recipe. Not much except they are really sticky in the pan and the gelatin smells. I could smell the gelatin a little, but not enough to deter me. And I had no problem getting them out of the pan. In fact, I think I used too much cornstarch.

I did encounter one problem - time. I made the syrup first and then tried to accomplish the egg whites and gelatin while it was cooking, but I didn't make it in time. I let the syrup sit for a few minutes as I worked on the egg whites, but by then it crystalized and could no longer be used, so I started the syrup again. I realized later Dorie uses a stand mixer, so while the egg whites are beating, you can work on other things. I only have a hand mixer, so if you are like me, do the egg whites first then the syrup.

I was really nervous because when I make fudge, it never comes out firm enough, and since the marshmallows involved sitting in a pan for a few hours, I figured they would still be a goopy mess. They were perfectly fine, which made me excited. I even tried toasting them, but they fell off the fork.

I would definitely make these again and in different flavors.


Homemade Marshmallows




About 1 cup potato or cornstarch
3/4 cup cold water
1 1/4 cup + 1 Tbsp sugar
2 Tbsp corn syrup
2 1/4-oz packets unflavored gelatin
3 large egg whites, room temperature
1 Tbsp vanilla extract

1. Line an 8x8 pan with plastic wrap sprayed with cooking spray and sprinkled with some of the corn starch.

2. Put 1/3 cup water, 1 1/4 cup sugar, and corn syrup in a medium pan over medium heat. Bring to a boil, stirring until the sugar dissolves. Once dissolved, continue to cook WITHOUT STIRRING until it reaches 265F degrees, about 10 minutes.

3. Meanwhile, in a microwave-safe bowl, sprinkle the gelatin over the remaining water (about 7 Tbsp) and let sit for 5 minutes or until spongy. Then heat in the microwave for 20-30 seconds to liquefy it.

4. Beat the egg whites in a large bowl on medium-high speed for 3 1/2 minutes. They should be firm and glossy. Don't overbeat.

5. As soon as the syrup reaches 265F, pour into already-beaten egg whites. Add gelatin and beat for another 3 minutes. Add vanilla.

6. Using a rubber spatula, scrape meringue into the prepared pan, evenly spreading to fill corners. Dust the top with cornstarch and let sit for 3 - 12 hours.

7. Once set, cut with kitchen scissors (long knife would work too). You may need to rinse and dry frequently if they are too sticky. Put remaining cornstarch into a bowl. As you cut the marshmallows, coat them with the starch and shake off the excess.

Source: Baking: From My Home To Yours, 2006 p.404-405

And The World Spins Madly On

I haven't had a chance to bake anything new since I've been home from school. My parents had two old bananas, so I made some banana chocolate chip bread. Then my best friend's mom's boyfriend's birthday was last week, so I made him a peanut butter and jelly cake. As promised, he made me a Kahlua cake, but the pictures are on my best friend's camera.

On Monday, Megan sent me a package because I'm helping her with a new layout. Unfortunately, it's on hold right now because my laptop is getting fixed. However, she sent me a lovely package with a surprise cookbook (picked from my amazon.com wish list), some vanilla beans (still in their plastic bag), and her chocolate-covered strawberry jam I still have yet to try. Thanks, Megan!




Then my 21st birthday was on Thursday, so I've been too busy to do anything in the kitchen. Don't worry; I didn't get sick. Just had lots of fun. Actually, I'm quite energetic and super hungry the next morning. The morning of my birthday, my dad finally planted my garden. Everything is mine except for the tomato plants. Those are my dad's.


Top row, left to right: zucchini, yellow bell pepper, tomato. Bottom row, left to right: yellow squash, red bell pepper, tomato.


Six jalapeno plants


Then yesterday I finally got to baking. A representative from Betty Crocker sent me a free package of their sugar cookie mix so I could bake the winner. I had some problems with this recipe because the dough was too sticky for me to handle, but Megan had no problem when she made hers. Could it have been the weather? Perhaps. One day it's warm. The next day it's chilly and rainy. Plus I've always had trouble rolling out dough. I didn't make the glaze because I made these cookies last night and by the time they cooled, I was too tired. Then today, I just want to curl up and lay in bed all day. So that extra sugar isn't needed. Just make sure when you roll these cookies, wrap it around at least twice because they spread, and not all of mine remained swirled.

These cookies were excellent in flavor, but until I can master rolling and shaping, I probably won't make these any time soon.


Cinnaspin Cookies




1 pouch (1 lb 1.5 oz) sugar cookie mix
1/2 teaspoon ground cinnamon
1/2 cup butter or margarine, softened
1 egg, slightly beaten
1 tablespoon ground cinnamon

Glaze
1 cup powdered sugar
2 tablespoons milk
1/4 teaspoon vanilla

1. Heat oven to 375°F. In large bowl, mix cookie mix and 1/2 teaspoon cinnamon. Stir in butter and egg until soft dough forms.

2. On piece of waxed paper, shape 1 tablespoon cinnamon into a line about 5 inches long. Using floured fingers, shape 1 tablespoon of dough into a rope 5 inches long. Press one side of dough rope into cinnamon.

3. On ungreased cookie sheet, coil dough rope tightly, cinnamon side facing center, into cinnamon-roll shape. Press end of rope into roll to seal. Repeat with remaining dough. Place cookies 2 inches apart on cookie sheets.

4. Bake 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.

5. In small bowl, mix glaze ingredients until smooth. Drizzle over cookies.

Source: Betty Crocker

FYI

FYI: You now subscribe to Chocolate Moosey and get the latest posts sent directly to your inbox. The form can be found in the right column, right below the Foodbuzz ad. One more day of finals and I'm out of here (until the fall). Well, technically I'm not out until Friday morning, but still.

Octodogs?

Bored much? Make some octodogs.

Doing Anything I Can To Not Write This Paper

While I sit here and attempt to write my philosophy paper, I found a picture from spring break. If you have a bread machine, you should definitely make this pizza bread. I didn't have powdered milk, so I used 2 Tbsp liquid milk. If you use the liquid milk, take away 2 Tbsp from the water because this bread was super moist. Also, my pepperoni chunks shrank. If you want the pieces to be noticable, add the pepperoni when your bread machine beeps. Perfect to serve with soup and salad.


Pizza Bread




Recipe can be found at The Cookbook Junkie. For best results, add the ingredients according to your bread machine. Mine goes liquids, dry ingredients, yeast.

Weekend Cookbook Challenge Round-Up

Thank you all for the amazing turn out! I was expecting only 5 entries, but I received 16! This is my first time hosting any event, and it certainly won't be my last (hear that, Sara?).


We have the original hostess herself, Sara from I Like To Cook. She had a nice breakfast of Bacon and Apple Rings, from 1976.

Lisa from Lisa's Kitchen made Jalapeno Spoon Bread, the perfect Southern dish to serve either for breakfast or with soup and salad.



Mary from Baking Delights decided to make a Mile High Buttermilk Cake, 1975. If only it were a mile high.

Even though gross eats is in the blog title, Judy's cooking isn't. Unless you hate tuna, this Cheddar Tuna Chowder, 1965, looks yummy!



Although Pittsburgh and Cleveland are rivals, this didn't stop Linda from Cooking in Cleveland from entering. She baked Anadama Bread, which is said to have gotten its name from a bitter husband.

The Apron Queen is all about vintage. She even has Vintage Thingies Thursday. Naturally, she entered her Aunt Jemima's Peach Cobbler, 1954.



Megan and I goofed when picking a recipe from our bake-off book, so she made it up by baking Apple Harvest Squares, 1964

Lysy of Munckin Mail made some yummy gingerbread, 1930s, even though both her and I have no clue what a gill of milk is.


This is Deb from Kahakai Kitchen's first challenge, and she submitted two recipes from Nancy Drew cookbook - Ivory Charm Shrimp Curry and Fire Dragon Spiced Fruit, 1973.

Heather from Sherry Trifle made a dish that I often cook for dinner - Chicken a la King, 1970s. Even her cat joined in on the fun.


Being in love with cookbooks, Paula from The Cookbook Junkie had to enter. Despite her watching what she eats, she snuck in her Danish Cinnamon Coffee Cake, 1961.

Michelle from Big Black Dog was encouraged by a fellow blogger to enter. She has never made bread pudding, 1896, until now!


Mike from Mel's Diner didn't think pre-1980s was considered vintage, but he entered his Boston Baked Beans anyway.

Johanna from Green Gourmet Giraffe was in a food history kick, so this challenge was perfect. She contributed Banana and Spinach au Gratin, 1965.


As another Ohio foodie, Becke from Columbus Foodie made Mom's Sticky Buns, 1970.

Laurie from Mediterranean Cooking in Alaska forgot about her thrift store purchase, but when she discovered some vintage cookbooks in her basement, she used one of them and made Cannelloni with Spinach Filling, 1967.


I decided to make Sweet Applets, 1964, for the challenge.

Thanks again for entering! Stay tuned to the Weekend Cookbook Challenge blog for next month's theme.