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Clouted Cream a.k.a. Devon or Clotted Cream | Downton Grub Files

January 19, 2013 by 18 Comments

Clouted Cream with strawberry jam from Foodie with Family

This is the second installment of the Downton Grub Files (the first can be seen here) wherein I share a Downton Abbey worthy recipe so we can all have appropriate snacks to sustain us whilst we alternately cheer and shake our fists at our television screens at 9pmEST each Sunday. This week’s question: Who is your favourite character? I’m on Team Dowager Countess! Again, I plead with you all- NO SPOILERS!!! Do NOT tell me or anyone else what happened if you are one of those who saw all of Season 3 already. Let us have our fun like you did!

What would you say if I told you there was something even butterier than butter? Creamier than cream? Would you say I was crazy?

Well, I am crazy. Crazy like a FOX. An English fox, that is…

That magical substance that’s creamier and butterier than cream and butter goes by the name of Clouted Cream. It is also referred to by the names Devon Cream and Clotted Cream. I prefer ‘clouted’ because -let’s be honest- clotted anything sounds pretty unappetizing. Clouted makes the cream sound like it has clout. And believe you me, when the cream is done like this, it has clout!

It’s made from cream (not ultra pasteurized) that rests at room temperature for twelve to twenty four hours and then is cooked at a very low temperature for another eight to twelve hours. The result is that the richest, creamiest bits of the cream rise to the top and ‘clot’ into a thick, buttery, creamy spread. As we said, ‘clot’ is not something that usually sounds appealing when it comes to food. Once you’re past the name and biting down into a toasted crumpet or scone topped with clouted cream and jam, I promise you’ll forget whatever misgivings you had. If you think of the creamiest mascarpone or the thickest whipped cream you’ve ever had, you’re on the right track. It’s a fabulously thick, creamy spread that is dotted with miniscule deposits of butter that melt almost instantly when they hit your tongue.

Clouted Cream is an integral part of a cream tea; the meal, not the drink. Cream tea is one of those fabulous English inventions that more Americans need to have in their repertoire. It’s not complicated; it usually consists of a scone -split in half and toasted- smeared with clouted cream and topped with strawberry jam and a pot of tea. Doesn’t that just about sound like the best thing ever? Now that you have scones in your possession (You DID make scones, right?) all you need is the Clouted Cream.

It is terribly simple to make, although planning ahead is necessary since the process takes about 48 hours (all but 10 minutes of that is resting, hands-off time.) Starting with a quart of unpasteurized or pasteurized and homogenized (but never ultra-pasteurized) cream, you go through the steps described above. When all is said and done, the clouted cream rises to the top and the liquid sinks to the bottom. You cool it down in steps, scrape the good, thick stuff off and pop it into the refrigerator. There isn’t much, really, of the clouted cream… maybe you get between two-thirds and a cup of it. The rest of the cream that sinks to the bottom of the dish can be saved to use in baking more scones*. If you bake more scones, you need more clouted cream. It’s a self-perpetuating cycle of creamy deliciousness.

*If you’re lucky enough to have access to farm fresh, raw cream (as I am), the remaining cream that was at the bottom of the pan is still whippable. In other words, you can still make whipped cream from it. I did!

There is some regional disagreement as to which ought to come first on the scone (or crumpet, as I’m using here today). Some folks say jam first, cream second. The other contingent -to which I belong- prefers cream first and jam second. The reason I like this arrangement best is because the thick cream melts ever so slightly into the toasted scone or crumpet and then the jam settles nicely on top. Do it whichever way makes you feel happy and decadent. Just DO do it, would you?

Let’s clot some cream, shall we, and position ourselves firmly on our couches with sustaining treats all around us. It’s Downton Abbey time and we will not be moved.

(Pssst. This is so NOT British, but if you were to smear some of the Clouted Cream on a slice of toast made from the world’s best Cinnamon Swirl Bread, you just might die of happiness. So don’t do it. I can’t be responsible for that.)

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Clouted Cream a.k.a. Devon or Clotted Cream | Downton Grub Files

Clouted Cream a.k.a. Devon or Clotted Cream | Downton Grub Files

Clouted Cream -an integral part of the English cream tea- is a creamier than cream, butterier than butter, thick spread made from raw or pasteurized heavy cream. This indulgence is usually topped with strawberry jam.

It is terribly simple to make, although planning ahead is necessary since the process takes about 48 hours (all but 10 minutes of that is resting, hands-off time.)

Ingredients

  • 1 quart raw or pasteurized and homogenized heavy cream (Do NOT use ultra-pasteurized. I have not tested this recipe with it because I have been told it will not 'clot')

Instructions

Set the cream (in a lidded jar or the container in which it came) on the counter at room temperature for 12-24 hours.

Pour the room temperature cream into a glass, stoneware or stainless steel pan. The cream should be about 2 to 3-inches deep in the dish. Cover with foil or a tight fitting lid and place in an oven set at 180°F for 8-12 hours, or until there is a thick layer of cream collected over the top with yellow pools of butter fat on it.

Let the covered dish cool to room temperature and then move to the refrigerator for at least 8 hours.

Scrape the thickened layer from the top; this is your clouted cream. Keep in a tightly covered container in the refrigerator until ready to use. This should last about 3 days. Apply generously to your scones, crumpets or toast.

http://www.foodiewithfamily.com/2013/01/19/clouted-cream-a-k-a-devon-or-clotted-cream-downton-grub-files/

Filed Under: Accessible Ethnic, Condiments, Downton Grub Files, Rebecca, Recipes

Jerk Chicken Bites with Rum Glazed Pineapple

December 1, 2012 by 10 Comments

As a participant in the Captain Morgan’s Spice Up the Holidays Contest, I was charged with -among other things- developing three recipes (a cocktail, an appetizer, and a dessert) featuring either Captain Morgan’s Original Spiced Rum or their Black Spiced Rum to serve at a party. My first recipe was the Dark & Stormy Orchard; an appley twist on the classic combination of dark rum and ginger beer. When it came time to make an appetizer, I knew EXACTLY what I wanted. This girl wanted jerk chicken. I’m assuming most of you are familiar with jerk chicken whether or not you’ve tried it. This Jamaican spa treatment for chicken is a total flavour explosion. If you’ve not had or heard of it, let me assure you that it doesn’t involve finding a badly behaved bird, although if you’re so inclined, I have a really foul (fowl pun alert) tempered rooster I’d volunteer for the job.

Jerk seasoning is a complex tasting combination of spices and aromatics. There are both dry-rubs and wet marinades, but both usually have a mixture of green onions, ginger, cinnamon, allspice, nutmeg, black pepper, thyme and habanero peppers. The wet marinade usually adds vinegar, lime juice and rum to the mix . I prefer the punch of flavour that goes all the way through the meat with wet marinades. Dry jerk seasonings and wet marinades can usually be purchased in the store, but I prefer mixing my own because I can control every single nuance of spice that goes into it. I like my jerk seasoning heavy on onion and a little lighter on allspice and nutmeg than is usually found in dry mixes. And since I also prefer a wet marinade, my blender makes quick work of making the marinade.

In my first Spice Up the Holidays post, I asked for your best entertaining tips. Wow! You all are GOOD! The decor is what was daunting me the most, being the sort of girl who piles rocks she collects on her table, puts reading glasses and a hat on her bust of Beethoven and calls it good enough. You guys made it sound less frightful, so thank you! I do believe I’m going to have a gorgeous table.

Also sharing tips was our judge for the contest, Chef Spike Mendelsohn himself. Yes, I got to chat up Spike! I did it from my freezing van in the parking lot at the church where I was about to teach cooking class. The point was this, Spike had some fabulous ideas to share with me. He said that aside from dancing on the tables, he liked to liven parties up by making them interactive. He likes to ask his guests to bring a dish to share and have everyone get involved while at his house. Conversation can’t help but be easy when you’re all working together to produce a meal you’ll share. You’re an angel, Spike. Thank you!

Jerk Chicken Bites are the perfect party appetizer because they can be done entirely ahead of time (minus the garnish) leaving you more time to mingle with your guests. You can have these out to nibble while you’re all putting your meal together. Nothing sparks hunger like being around food, so if you’re going to put your friends to work with you, it’d be awfully nice for you to take the edge off. They’re good hot, warm and room temperature, but I doubt they’ll last long enough to get much cooler than warm.

The recipe can be doubled or tripled easily and yields a large amount for a small cost. I chose to cook mine on the grill in a more traditional approach, but if you don’t have (or don’t like using) a grill, you can cook the chicken under the broiler or in a frying pan on the stove top. The stove top yields a pretty splattery mess on the stove top but a moister final product.

If you’re invited to a holiday party this season and asked to bring a dish to pass, I guarantee you’ll get more oohs and aahs than you know what to do if you show up with a plate full of this. No parties? No problem, make yourself a plate, eat ‘em in your yoga pants and congratulate yourself on not having to go anywhere. Either way, you win big.

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Jerk Chicken Bites with Rum Glazed Pineapple

Jerk Chicken Bites with Rum Glazed Pineapple

This simple but stunning appetizer of juicy, spicy, Jerk Chicken Bites is topped with grilled, caramelized Rum Glazed Pineapple. This gorgeous dish will be a hit for any party and is easily scaled up to feed more.

Ingredients

    For the Jerk Chicken::
  • Tops to an entire bunch of green onions (from 6-10 onions)
  • 1 red onion, peeled and coarsely chopped
  • 2 whole habaneros or jalapenos (for less heat), stems removed but seeds left intact
  • ½ cup malt or cider vinegar
  • ½ cup lime juice
  • 1/4 cup Captain Morgan's Black Spiced Rum
  • 2 tablespoons olive oil
  • 1 tablespoon dried thyme leaves
  • 1 tablespoon molasses
  • 4 teaspoons ground cinnamon (preferably Vietnamese)
  • 4 teaspoons ground ginger
  • 4 teaspoons ground allspice
  • 2 teaspoons ground or grated nutmeg
  • 2 teaspoons kosher salt
  • 2 teaspoons freshly ground or cracked black pepper
  • 1 1/2-3 pounds boneless skinless chicken thighs
    • For the Rum Glazed Pineapple:
  • 1 can (20 ounces) pineapple slices in juice, juice drained but reserved
  • 1/4 cup brown sugar
  • 1/4 cup Captain Morgan's Black Spiced Rum
  • 2 tablespoons finely chopped seeded jalapeño pepper
  • 1 tablespoon cider vinegar
  • 1 tablespoon ginger beer or ginger ale
  • 2 teaspoons cornstarch
  • zest of 1 lime
  • olive oil
  • salt
    • Optional for Garnish:
  • Fresh pomegranate arils
  • chopped cilantro or parsley

Instructions

To Marinate the Jerk Chicken Bites:

Add all ingredients EXCEPT the chicken thighs to a blender and blend until mostly smooth. Cut the chicken into 1-inch cubes and add to a resealable zipper top bag. Pour over the chicken in the bag. Squeeze as much air out as you can and marinate the chicken in the refrigerator overnight or at least 8 hours.

To Cook the Jerk Chicken Bites:
On a gas or charcoal grill:

Soak a handful of wooden skewers in warm water for 30 minutes while preparing the grill and chicken.

Heat a gas grill on HIGH or build a hot bed of coals to one side in a charcoal grill. Thread the chicken onto the skewers taking care not to crowd them. Grill them over direct heat on an oiled grill for 3- 4 minutes before turning them. Flip them sooner if they're cooking too quickly. Cook on the second side for 3-4 minutes. Continue cooking and turning, trying to get colour all over the chicken as long as necessary to cook through to 165°F internally, about 2 minutes. Transfer the skewers to a clean plate and let rest while preparing the pineapple.

Under a Broiler:

Soak a handful of wooden skewers in warm water for 30 minutes while preparing the broiler pan and chicken. Lightly spray a broiler pan with non-stick cooking spray. Thread the chicken onto skewers, taking care not to crowd them. Line them up on the broiler pan and cook 5 inches under the broiler, for about 6 minutes per side or until chicken cubes measure 165°F internally.

On a Stove Top:

Add just enough canola or olive oil to coat the bottom of a non-stick pan. Drain as much marinade off of the chicken as possible. Cook the chicken over medium high heat, flipping frequently, for 6-8 minutes or until has taken on colour all over and measures 165°F internally. Take care as the oil will spatter because of the marinade.

To Make the Rum Glazed Pineapple:

Pour the pineapple juice from the can into a saucepan. Add the brown sugar, rum, jalapeño, and cider vinegar to the pan. Bring to a boil then reduce heat and simmer for 5 minutes. In a separate small bowl, whisk together the cornstarch and ginger beer or ginger ale. Whisk this into the simmering juice mixture and bring to a boil, stirring constantly. Lower the heat and let the mixture simmer for 1 minute, then remove from the heat and stir in the lime zest.

Brush the pineapple slices with oil and sprinkle lightly with salt. Space them on the hot grill (or on a hot, oiled grill pan). Flip them when they have grill marks on the first side. Brush with the glaze and let it cook on the second side until that too has grill marks. Flip the pineapple again and brush generously with more glaze. When the first side has caramelized a bit (has some small blackened areas and is sticky to the touch) flip it and caramelize the second side. When that side is also sticky to the touch, transfer the pineapple slices to a cutting board, cut into pieces that are roughly equal to the size of your jerk chicken bites. You can save the additional glaze to use as a dip at the table, if you wish!

To Put the Bites Together:

Remove the chicken from the skewers (if they were used.) Skewer one piece of Rum Glazed Pineapple on top of each Jerk Chicken Bites with a toothpick. Arrange them on a platter and sprinkle, if desired, with pomegranate arils and chopped cilantro. Enjoy!

http://www.foodiewithfamily.com/2012/12/01/jerk-chicken-bites-with-rum-glazed-pineapple/

Remember my big old rummy dessert is coming next week. You REALLY don’t want to miss it. Trust me. Oh, trust me. And also, please remember to check out my fellow contestants gorgeous offerings!

 

Disclosure: I am a participant in the Spice Up the Holidays contest sponsored by Captain Morgan USA. I received products to use in my recipe development and compensation for additional ingredients but all opinions are my own.

Filed Under: Accessible Ethnic, Appetizers & Snacks, Rebecca, Recipes Tagged With: , , , ,

Slow-Cooker Asian Beef | Make Ahead Mondays

November 19, 2012 by 15 Comments

Let me tell you about my friend, Robyn. She’s gorgeous, brilliant, talented, kind, warm-hearted, and has a seriously adorable family. Robyn is good people, people. All that’s impressive enough, right? Well, the woman can cook, too. She posted the most incredible looking Balsamic Roast Beef recipe a few of weeks ago and I about fell out of my chair it sounded so good.

In fact, her recipe is on that short list of ones that have sounded so darned good that I had to make it the minute I read it. Literally. As in, I stood up, unplugged my laptop and moved to the kitchen to begin making it AS I was reading it. I made that roast twice in one week.

…Then the third time I started making it (Yes, three time in two weeks. What?!? Me? Obsess much?) I realized I was out of a couple of ingredients. I preserved Robyn‘s method and played around with the stuff I always have handy. In this house, that usually means going Asian directions with recipes. The result was fah-hah-haaabulous.

It was so delicious I stood there pulling piece after piece off of the fall-apart tender beef dunking it into the pan juices and slurping it up. I dare not admit how much of it I consumed. I’ll just say that my husband came in the room to find out from whence the delectable aroma was coming and said, “Oh, I guess it was a small-ish roast?”

It was four pounds.

Ahem.

Yeah, so. The point is that it’s not just good, it’s great. If you have more willpower than I do, or start with a larger roast than I did, leftovers store and freeze, and reheat beautifully.

 

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Slow-Cooker Asian Beef | Make Ahead Mondays

Slow-Cooker Asian Beef | Make Ahead Mondays

This succulent, spicy and just-a-little-sweet Asian beef is almost sinfully easy to prepare in the slow-cooker -no pre-browning, extensive preparation or complicated sauces- yet somehow yields incredibly deep flavours. It's good enough to serve to company.

Adapted gently from and with many thanks to the lovely Robyn Stone of Addapinch.com

Ingredients

  • 1 3-4 pound boneless top round or bottom round beef roast
  • 1 cup beef or chicken broth
  • ½ cup balsamic vinegar
  • 1/4 cup honey plus 2 tablespoons, divided
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1-2 tablespoons Asian Chili-Garlic Sauce, depending on heat preference.
  • 4-6 cloves garlic, peeled and lightly smashed with the side of a knife, depending on how garlicky you like things.
  • 1 (2-inch) piece of ginger, lightly smashed with the side of a knife or a mallet

Instructions

Place the beef roast in the crock of a slow-cooker. Scatter the ginger and garlic cloves over and around the beef. Stir together the broth, balsamic vinegar, 1/4 cup of the honey, the soy and fish sauces, and the chili garlic sauce and pour over the beef roast. Cover and cook on HIGH for 4 hours, or LOW for 6-8 hours or until the beef is fork tender.

Carefully transfer the beef to a casserole dish or a large bowl. Pour the juices from the slow cooker into a small saucepan with the remaining 2 tablespoons of honey and bring to a boil over high heat. You can reduce by as much as 3/4, just keep in mind the flavours will intensify the more you reduce it. While that is boiling, use two forks to shred the beef as finely as you wish.

You may pour the reduced pan juices directly over the beef or serve as a sauce to be used at the table. We like to pour it directly over the beef, toss it, and serve over Spicy Asian Broccoli and hot rice.

To Freeze and Reheat Leftovers:

Put leftover meat and pan juices in a freezer-safe bag. Squeeze as much air out of the bag as you can before sealing and freeze flat. To reheat, empty the contents of a bag into a microwave or oven safe dish. Heat covered (by plastic in the microwave or foil in the oven) at a moderate temperature (75% in the microwave or 350°F in the oven) just until heated through.

http://www.foodiewithfamily.com/2012/11/19/slow-cooker-asian-beef-make-ahead-mondays/

Filed Under: Accessible Ethnic, Main Dish, Make Ahead Mondays, Meat, Rebecca, Recipes Tagged With: , , , ,

Cuban Sandwiches | Pressed Toasted Sandwiches

October 27, 2012 by 11 Comments

Check below the post for an update on the Harry & David giveaway.

I had the chance to tour the college town where my baby sister, Airlia, has been for the last two years with my mom and another of my sisters last weekend. We went up one side of Ithaca and down the other in sensible shoes (thank HEAVENS for sensible shoes when walking through a town that is essentially planted on the side of a cliff.) One thing Airlia really wanted us to see was the Ithaca Farmers’ Market. The market was beautiful. It was full of vendors selling seemingly everything; vegetables, meats, potted plants, pottery, jewelry, clothing and ready to eat food. Oh, that ready to eat food…

It was ethnic food heaven.

My mom and sisters parked themselves in front of a Japanese food vendor to get tofu pockets stuffed with sushi. I glanced around… I really, REALLY wanted to go to the Cambodian food vendor, but the line was snaked around the corner and the market was going to close in less than half an hour. I doubted I’d get to the front of the line and my stomach was doing the talking. After mom, Jess and Air got their tofu pockets, we started strolling toward the end of the market we hadn’t explored yet and then the heavens illuminated and angelic voices sang in a glorious choir while pointing at the place I was destined to eat my lunch: the Cuban sandwiches vendor.

“OH CUBANS! THEY HAVE CUBANS. I LOVE CUBANS!!!!!” I hollered as I ran toward the table. I saw my mom and sisters looking around in the background, trying to figure out what I was talking about. “She loves Cubans? What is she talking about? Where are the Cubans?”

Oh, Cuban sandwiches, how I do love thee. It’s a meat lover’s sandwich. This is why my mom and sisters didn’t understand my reaction- they’re all vegetarians. Not only is it for meat eaters, but it is unapologetically so; it’s crammed full of ham, shredded pork, salami (in Miami, but not in Cuba), pickles, cheese and yellow mustard, then slathered with butter and pressed between two hot pans or on a spiffy non-ridged panini kind of thingy. (That is the technical term for the apparatus.)

The bread gets squished around all those magical porky fillings and pickles and mustard and becomes DEAD crisp and buttery on the outside. Oh my gosh, people. A sandwich just doesn’t get any better than this.

Sandwich PSA: Now I want to address something super important about sandwiches. Do not just lay that meat flat on the bread, for the love of all that is good, don’t flop the meat on the bread and call it a day. Please. I beg you. Take some time with the placement of meat on a sandwich. It’s the difference between a SANDWICH and meat on bread. Yes, I realize that I sound crazy and picky right now, but give this a try the next time you make a sandwich. Hold the meat by one end so that it hangs down. Place the bottom edge of the deli meat against the edge of the bread and then let the meat fold -almost accordion like- as it falls onto the bread. I’m telling you, it’s fah-hah-habulous and makes all the difference in the world. Trust me. I worked in a deli in high school.

Let’s have a little chat about how we achieve ultimate Cuban Sandwich-ness, because it doesn’t require all kinds of fancy equipment, but it DOES require a little advance planning and faithful use of oven mitts. Here’s what ya do. You line a nice baking sheet with heavy-duty foil and spray it with nonstick cooking spray. Butter your future Cuban sandwiches top and bottom (as in on the very top of the top half of the roll and the very bottom of the bottom half of the roll. Lay them out with a couple of inches between each sandwich.

Spray another piece of heavy duty foil and lay it spray-side down on the sandwiches. Lay another baking sheet on top of the foil. Be sure the pan you have chosen for the top will not rest on the rim of the bottom pan. For instance, use a flat pan on the bottom with a rimmed one on the top (rim facing upward) or use two pans that can nest inside each other for storage. This will allow maximum squish-age on the sandwiches. You can definitely double decker the pans if you’re feeding a regiment like I am. You WILL have to rotate the pans, bottom to top or vice versa midway through cooking.

When that goes into the hot oven, lay seriously heavy pots or landscaping bricks that preheated with the oven on top of the top pan.  This is the only tricky bit… the goal is to evenly weigh the top pan down so you get even squashing of the sandwiches…

Then, when all is said and done you get these.

Oh man. Oh goodness. Oh heavens to Betsy. How badly do you want to eat these? As badly as I do? I’ll fight ya for ‘em.

 

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Cuban Sandwiches | Pressed Toasted Sandwiches

Cuban Sandwiches | Pressed Toasted Sandwiches

This Cuban (and Miami) classic sandwich pairs sweet, baked and shredded pork with garlicky dill pickles, tangy yellow mustard, spicy salami and gooey melted Swiss cheese. The sandwich is pressed as it is toasted making it super crispy on the outside. Sandwiches just don't get better than this.

Ingredients

  • Per Sandwich:
  • 1 Portuguese roll or ciabatta roll
  • 2 tablespoon yellow mustard
  • 2-4 slices baked ham or ham off of the bone
  • 2 slices salami
  • 1/2-3/4 cup of shredded, fully cooked pork. I prefer homemade Cuban Pork , of course
  • 1 slice Swiss cheese
  • 2-4 thin slices garlic or kosher dill pickles
  • 1 tablespoon softened butter
  • non-stick cooking spray

Instructions

Preheat oven to 500°F with a heavy cast iron skillet or landscaping bricks in it.

Line a baking sheet with heavy duty aluminum foil and spray lightly with nonstick cooking spray. Halve the roll and lay it cut sides up on a cutting board. Spread the mustard evenly over the insides of the roll. On one side, pile the ham then the pickles then the cheese then the salami. On the other half, spread the shredded pork and lightly press it into the bun. Turn it over onto the other half of the roll. Spread half of the butter on the top of the top roll and half of the butter on the bottom of the bottom roll. Position it on the lined baking sheet. Repeat with as many sandwiches as you're making, being sure to leave enough room between the sandwiches for them to spread as they're squashed.

Spray another piece of heavy-duty foil lightly with nonstick cooking spray and lay it -sprayed side down- on the sandwiches. Put another pan on top, put into the oven and weigh it down with as much oven-safe heavy stuff as you can muster. Bake for 10 minutes, or until the cheese is melted, the bread is toasted and golden brown and the whole sandwich is hot through and through.

Serve immediately.

http://www.foodiewithfamily.com/2012/10/27/cuban-sandwiches-pressed-toasted-sandwiches/

In news unrelated to sandwiches, I’ve picked a winner for the Harry & David Bear Creek Gift Basket. Scoot right over here and see if you were the winner!!

Filed Under: Accessible Ethnic, Comfort Food, Main Dish, Meat, Rebecca, Recipes Tagged With: , , , ,

Thai Red Curry Shrimp with Coconut Rice (How to Freeze Rice) | Make Ahead Mondays

October 1, 2012 by 4 Comments

 

 

My husband doesn’t like curry. …Or at least he SAYS he doesn’t  like curry. He claims it makes him belchy. (Since when did that deter him, I ask…) This is one of my eternal frustrations because I do like it. A lot. It goes both ways.  My husband adores angel hair pasta cooked past al dente served with piles and piles of meat sauce. I say this is sloppy joes on pretend pasta. Ah, love; it’s not all wine and roses. Sometimes it’s burps and mushy noodles. The important thing is that we both recognize that we don’t have to have the last word.

I question how much my husband actually dislikes curry, though, because over the years I have featured at least four recipes in our regular rotation that lean heavily on curry whether in powder or paste form. One of them is one of the most popular posts ever here on Foodie With Family. Another is one of our family favourites and a prize winner. I think it’s more accurate to say that he’s picky about curry. I don’t blame him. In my opinion, the balance of curry is easy to mess up. It can go from complex and tantalizing to muddy and overwhelming if too heavy a hand is used.

I have realized after years of experimentation, that the one kind of curry my husband will invariably love is a Thai curry, specifically a red curry. Red curry is a blend of lemongrass, garlic, Thai ginger and red chiles (among other things). How could you possibly go wrong with that?  When RiceSelect sent me a jar of their Texmati light brown rice*, I knew right away what I was going to do with it. It was getting a red curry topping.

*What I love about this rice is that it cooks quickly like white rice and tastes a great deal like it, but gives you much of the nutritional content of brown rice. As a mom of many, I call that a win.

Because the curry we were making was a Thai curry, we decided to turn our dinner into a party to explore Thai culture along with our meal. In Thailand it’s considered unlucky to eat alone*, so we loaded our table up with friends and family. This is an easy task given that our family makes seven per meal all by itself. Since our dinner party was on Sunday, we all wore red; the traditional colour assigned to Sunday in Thai culture.

*Well, gee. I must be the luckiest woman alive, then. I almost never eat alone. (Unless you count me hiding in the bathroom to inhale a chocolate bar.)

In keeping with the Thai theme, we used bamboo mats on red place mats to decorate the table. My son Ty declared it to be his day. Thai. Ty. Oh my. This same child also selected a knots and rope-work class based on the fact that he should be great at it since his name is Ty. Ty. Tie. Help.

Back to the good stuff…

The curry we had was a Thai Red Curry Shrimp: a dish that appears far too simple to have the complex and comforting flavour that it delivers. Coconut milk and red curry paste simmer with onions, peas and shrimp and are ladled over fragrant coconut rice. A simple scattering of chopped fresh cilantro and basil over the top of the dish seems insignificant until you taste it. The fresh herbs, sweet shrimp, and umami laden curry coconut sauce with vegetables all come together in a symphony of flavour, including all four of the main seasonings of Thai cuisine: salty, sour, bitter, and sweet.

Because the curry itself comes together in very little time, the recipe I’m including here calls for making a larger amount of rice than you’ll need for the meal. Coconut rice freezes and reheats beautifully, so the recipe includes instructions for freezing the extra rice for last minute cravings and nights when you’re on the run. Do take advantage of this!

Coconut rice is a beautiful base for stir-fries, sweet and sour meatballs, hamballs. Coconut rice also adds a little unexpected flair to fried rice; simply use your hands to break up the frozen rice directly into the hot pan.

Give this super-fast, exotic, satisfying meal a whirl some evening. You’ll be so glad you did. It’s way better than mushy angel hair with sloppy joe topping.

Oh shoot. Did I just get the last word?

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Thai Red Curry Shrimp with Coconut Rice (How to Freeze Rice) | Make Ahead Mondays

Thai Red Curry Shrimp with Coconut Rice (How to Freeze Rice) | Make Ahead Mondays

Thai Red Curry Shrimp: a dish that appears far too simple to have the complex and comforting flavour that it delivers. Coconut milk and red curry paste simmer with onions, peas and shrimp and are ladled over fragrant coconut rice. A simple scattering of chopped fresh cilantro and basil over the top of the dish seems insignificant until you taste it. The fresh herbs, sweet shrimp, and umami laden curry coconut sauce with vegetables all come together in a symphony of flavour. Instructions on how to freeze extra rice for future meals are included in the recipe.

Ingredients

    For the Coconut Rice:
  • 5 cups Texmati Light Brown Rice
  • 3 cans full-fat Coconut Milk
  • additional water
  • 1 1/2 teaspoons salt
    • For the Thai Red Curry Shrimp:
  • 1 teaspoon coconut oil or vegetable oil
  • 1 medium cooking onion
  • 1 can full-fat coconut milk (13-14 ounces)
  • 1 tablespoon Red Curry Paste
  • 1 tablespoon fish sauce
  • 1 tablespoon raw sugar or light brown sugar
  • 1 cup frozen peas
  • 1/2 cup water
  • 1 pound raw, shelled, cleaned shrimp
  • Chopped fresh basil and cilantro for garnish
  • Optional: 1 teaspoon lemongrass paste (available in the produce section at grocery stores.)

Instructions

To Make Coconut Rice:

Add all of the ingredients to the bowl of a rice cooker, select regular rice cycle (no need to cook on the brown rice cycle) and begin the cycle. When finished, fluff with a fork and serve.

(If you do not have a rice cooker, combine all ingredients in a stockpot. Bring to a boil, stirring once, then cover with a tight fitting lid or foil. Reduce heat and simmer for 20 minutes. Remove the pan from the heat and let stand, undisturbed, for 5-10 minutes. Fluff with a fork before serving.

To Freeze Extra Coconut Rice:

Line a sheet pan with parchment paper or rinse the pan with water and shake off excess. This will keep the rice from sticking. Spread the rice out on the pan and let stand until it is no longer steaming hot. Rinse a measuring cup with water and shake out the excess. Measure meal-sized portions into re-sealable zipper top bags. Use your hands to gently flatten the rice and distribute it evenly in the bag. Seal the bags, label and store in the freezer for up to 6 months.

To Reheat Rice:

Transfer the frozen rice to a microwave safe container and microwave on high in 1 minute bursts, until the rice is hot all the way through. Fluff with a fork before serving.

To Make the Thai Red Curry Shrimp:

Heat the coconut oil over medium high heat in a large saucepan. Add the onions to the pan and saute, stirring or tossing occasionally, until the onions have a touch of brown to them.

Add the coconut milk and red curry paste to the pan and bring to a boil, whisking to combine the red curry paste into the coconut milk. Lower the heat and let it simmer gently for 5 minutes.

Add the fish sauce, sugar and water and return it to a boil. Again, lower the heat and let it simmer for 8 minutes. Add the optional lemongrass paste (if using) and whisk it in carefully.

Add the frozen peas and cook until the peas are hot all the way through, about 2 minutes. Bring the liquid back to a gentle simmer and add the cleaned, shelled shrimp. Cook just until the shrimp are curled and pink. This should take between 3 to 5 minutes.

To Serve the Coconut Rice and Thai Red Curry Shrimp:

Scoop a serving of coconut rice into each bowl and spoon the shrimp with the sauce and vegetables over the rice. Scatter some chopped cilantro and basil over the top and serve immediately.

http://www.foodiewithfamily.com/2012/10/01/thai-red-curry-shrimp-with-coconut-rice-how-to-freeze-rice-make-ahead-mondays/


This post is brought to you by Rice Select. All opinions are, as always, mine alone.

Filed Under: Accessible Ethnic, Comfort Food, Freezer Pleaser, Main Dish, Make Ahead Mondays, Rebecca, Recipes Tagged With: , , , ,

Grandma’s Buttermilk Cornbread

September 28, 2012 by 19 Comments

 

A couple nights ago I had a sudden and overwhelming desire to stuff my face full of my Grandma’s cornbread. It’s hard to explain if you didn’t grow up on cornbread, but the drive to consume it can be a powerful force. So powerful, in fact, that I actually made two pans full at ten thirty at night just so I could eat a huge wedge warm from the oven and have an untouched pan to take to a friend’s house the next day.

The smell of toasty corn bread baking up in a coal-black cast-iron pan is pretty close to one of the best things on earth. I have a Pavlovian response to the aroma of cornbread. By that, I don’t mean I bark and run around in circles, but I may have been caught panting and drooling and maybe even wagging my tail a time or two.

I’ll get it out o the way right now and say that cornbread is not sweet. That’s cake. Corn cake, if you want, but it’s cake. And I’m not saying that’s nasty, I’m just saying it’s not cornbread.

The cornbread I’m sharing with you today is the be all and end all of cornbreads to me.

My Arkansan grandma made this cornbread for me probably less often than I have in my memory, but often enough for it to define Grandma’s cooking in my mind. I know it was always at our Thanksgiving table, often in the stuffing, but just as often in a bread basket in gloriously big yellow squares. I remember getting a wedge from the cast-iron pan right after it was pulled from the stove; a sinfully large pat of cold butter melting and sliding right off of the top of the steaming bread.

When I was first married, I quizzed Grandma on why this was her favourite cornbread recipe of all. She grew up on a very plain cornbread; one that was almost pure cornmeal and water and a smidge of egg. No leavening, no nothing. It was a corn-lover’s dream, but very crumbly. She told me, “That bread crumbled if you looked at it.” As an adult, she got all that great corn-y flavour of the cornbread she knew and loved in a package that held together when she discovered the Buttermilk Cornbread recipe that she wrote out by hand for me.

I still have that recipe card, laminated and caked with flour over the years, written in Grandma’s own hand. Although I have it memorized, I still look at the card every time I prepare it. It’s like a sweet hug from Grandma.

Now, if you want to get really stratospherically happy, there really isn’t anything better than a pan full of Grandma’s Buttermilk Cornbread with a potful of bubbling hot beans. Oh mercy. Seriously. Just typing that sentence made me start drooling like a baby. That’s a complete meal in and of itself, but you can up the vegetable content by adding a BIG GREEN SALAD alongside it if you want.

The cornbread is equally at home accompanying chili or soup. More than once, I’ve used the cornbread batter to coat corndogs or top a casserole dish or chili for tamale pie. Most often, though, it’s a cast-iron skillet, a stick of cold butter, a fistful of napkins and me flying solo. Butter dripping down the sides of a steaming hot wedge of golden, fragrant cornbread and my fingers digging in to pull off piece after piece.Grandma said I could.

Thank you, Grandma!

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Grandma’s Buttermilk Cornbread

Grandma’s Buttermilk Cornbread

As long as I live, there will not be anything that tempts me as powerfully as a hot-from-the-oven wedge of golden cornbread freshly taken from the cast-iron pan with a pat of cold butter melting and sliding right off of it.

Ingredients

  • 1/2 cup flour
  • 1 1/2 cups yellow cornmeal (not self-rising)
  • 3/4 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 1/2 tablespoons sugar
  • 1 teaspoon salt
  • 2 eggs, beaten
  • 3 tablespoons melted butter
  • 1 1/4 cups buttermilk
  • bacon grease or butter for the pan

Instructions

Preheat oven to 425°F.

In a large mixing bowl, whisk together all of the dry ingredients. In a separate bowl, whisk together the wet ingredients. Pour the wet ingredients into the dry ingredients and use a whisk to gently combine them, ensuring there are no dry pockets of cornmeal.

Pour into a generously greased 8-inch or 10-inch cast iron skillet, preferably, or an 8-inch by 8-inch square cake pan, or 8-inch round cake pan. Pour the cornbread batter into the greased pan and bake for about 30 minutes, or until a skewer or toothpick inserted in the center comes out clean.

Serve warm for best flavour. Leftovers can be stored -wrapped in a towel or plastic wrap- at room temperature for up to 48 hours, but will taste best if reheated slightly before serving. If your cornbread gets a little old and stale, crumble it and use for the best Cornbread stuffing that you will ever eat in your lifetime. Guaranteed.

http://www.foodiewithfamily.com/2012/09/28/grandmas-buttermilk-cornbread/

Filed Under: Accessible Ethnic, Appetizers & Snacks, Bread, Comfort Food, Holiday Food, Recipes, Snacks, Vegetarian

Slow-Cooker Chicken and Black Bean Enchiladas

September 11, 2012 by 11 Comments

 

I think it’s been so long since I’ve been sick that my body forgot how to go about being sick. It’s not a complaint mind you, just an observation. I spent a day with a weird headache and sore throat of the move-slowly-through-the-day variety, went to bed with an ibuprofen cocktail and woke up with a good old-fashioned cold.

And so I plopped myself on the chair with a cuppa tea, dictated school lessons from my chair and plotted all the comforting foods I was going to inhale that day because my nose wasn’t doing any inhaling and part of me had to keep the process going.

I prioritized; nothing too complicated for energy and dish purposes, no running to the store- had to make do because I was not going out looking like this (pointed at the hair scraped back and perched on the top of my head and the Rudolph nose.), had to be a crowd-pleaser, and had to have big flavour. You know, so I could actually TASTE whatever it was I made.

At the top of the list was a version of slow-cooker black bean enchiladas I tried from TheKitchn a while back. Simple, not fussy, comforting, big-on-taste, hearty, filling and inexpensive, these enchiladas deliver a lot for the small amount of work behind them. They were just what I needed and wanted.

I’ve made this same recipe both in the slow-cooker and the oven. You get a more ‘authentic’ enchilada texture from oven-baking them, but they’re ever so good in the slow-cooker. The tortillas soak up everything and get all salsa-fied and still get some crispy edges where they come in contact with the side of the slow-cooker. The instructions specify to cook the enchiladas in the slow-cooker for two to four hours, and I’ve settled on about three hours as my preferred time. Closer to two hours yields a firmer tortilla while cooking it closer to four hours creates a much softer tortilla… almost fall-apart soft. When I let mine go the full four hours, I ended up with a texture that was more like enchilada casserole. It was still delicious, it was just different.

Whichever way you prefer to go, you’ll get a serious dose of delicious comfort for your minimal efforts. The enchiladas dress up nicely, if -unlike me- you’re serving dinner in something other than yoga pants with tissues stuffed in the waistband. On the other hand, they sit beautifully in a bowl that you can cradle in your lap while sitting on the couch watching BBCAmerica broadcasts.

Because sometimes, really, it’s not so bad to slow down and indulge the sniffles. At least not when you have a plate full of these…

 

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Slow-Cooker Chicken and Black Bean Enchiladas

Rating: 51

Slow-Cooker Chicken and Black Bean Enchiladas

Authentic? Maybe not, but these gooey, bursting-at-the-seams, simple to pull together, slow-cooker enchiladas are packed with delicious black beans, moist chicken, corn, and spices. Salsa delivers the saucy punch and loads of melted, oozy cheese makes it the perfect comforting dish for days when you're short on time.

Adapted gently and with thanks from TheKitchn

Ingredients

  • 1 cooking onion, diced small
  • 1 bell pepper (any color), diced small
  • 2 cups cooked black beans or 1 (16-ounce) can black beans, drained and rinsed
  • 2 cups frozen corn
  • 2 cups shredded fully cooked chicken. This chicken is perfect.
  • 1/4 cup chopped fresh cilantro (optional)
  • 2 cloves garlic, peeled and minced or pressed (or 1/2 teaspoon granulated garlic or garlic powder.)
  • 1 tablespoon plus 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons salt
  • 3 cups shredded cheese. I prefer a combination of Cheddar, Monterey Jack and Queso Blanco, but use what you prefer and have available.
  • 3 (16 ounce) jars of your favorite salsa
  • 24 (6"-8") corn tortillas
  • Optional:
  • sour cream
  • additional chopped fresh cilantro for garnish
  • avocado slices or cubes

Instructions

Mix together the onion, pepper, black beans, corn, chicken, cilantro (if using), garlic, spices, and 1 cup of the cheese in a mixing bowl. Pour one full jar of the salsa into the bottom of the slow-cooker and spread it evenly with a spatula.

Dampen a tea towel, wrap 12 of the tortillas in it and microwave for about 30 seconds, or until the tortillas are flexible and warm.

Working with one tortilla at a time, scoop about 1/3 cup onto the tortilla, roll it tightly and place it firmly against the edge of the slow-cooker, seam side down. Repeat this with another tortilla, nestling it against the enchilada that is already in the slow-cooker. Continue filling, rolling and nestling the enchiladas until the bottom of the slow-cooker is covered. Spread another jar of salsa over the enchiladas and top it with another cup of cheese.

Create a second layer of enchiladas with the remaining tortillas and filling. Pour half of the last jar of salsa evenly over the top. With the lid in place, cook on HIGH for 2-4 hours. 15 minutes before the enchiladas are done, sprinkle with the remaining 1 cup of cheese, letting it cook just until the cheese is melted.

Serve the hot enchiladas with chopped cilantro and the remaining salsa.

Store leftovers, tightly wrapped, in the refrigerator for up to a week.

Note: These are equally good (and maybe even a touch better, texture-wise) when baked in a 400°F oven covered with foil for about 20 minutes. Simply hold off on the last bit of cheese until you remove the foil, return it to the oven and bake 'til the cheese is bubbly.
http://www.foodiewithfamily.com/2012/09/11/slow-cooker-chicken-and-black-bean-enchiladas/

Filed Under: Accessible Ethnic, Chicken and other Poultry, Comfort Food, Main Dish, Recipes, slow-cooker Tagged With: , , , , ,

Pork and Fig Molletes | Mexican Open-Faced Toasted Sandwich

September 6, 2012 by 12 Comments

In one of those funny bits of irony that comes your way in life, my husband -who dislikes travel- has had to fling himself thither and yon regularly for his job. And I -the former exchange student gal who loved to go anywhere for any reason- found myself, for all intents and purposes, firmly rooted at home.

He refers to hotels as beds-in-a-box. He *gasp* doesn’t pack for a trip until he’s about to walk out the door. He dawdles as long as he possibly can before he leaves.

I think hotels are fun (provided they’re clean and quiet.) I make lists, double check them and pack my stuff the night before I leave. Sometimes, I even put my bags in the car the night before. I am ready to go because fifteen minutes early is on time.

And still we love each other madly.

I found myself at the Chicago O’Hare airport this summer* with a good sized layover and a better sized appetite. I glanced at the airport key to see what was available and saw “Frontera”. As in Chef Rick Bayless? No way. I had to check that out. I figured if it WAS indeed a Bayless operation, it would be too expensive, but I had to see it with my own eyes.

*It’s funny how things happen, isn’t it? Shortly after becoming okay with being the one who was home most of the time, opportunities started popping up for me to see more of the country. Its something for which I’m very grateful even though I’ve been pretty content to stay home wearing ripped jeans with my hair in a ponytail for the past few years.

I know I haven’t done as much travel as many people (read: my husband) in the past few years, but somehow I was under the impression that all food in airport was, well, airport food. As in gross and on par with hospital food. It turns out that in the nearly a decade of travel-less-ness I’ve had, some airports have really upped the ante in the food department.

Not all of them, mind you. I’m looking at you Terminal F. (You know who you are.)

I walked down through Terminal 1 and lo-and-behold, it actually WAS a restaurant opened by Chef Bayless in Chicago’s O’Hare. Furthermore it was affordable and further-furthermore, the food looked outstanding. I stood in the sizable line, placed my order for a Pork and Fig Mollete (warm open faced sandwich) and took my pager (at an airport?!?) to wait while they made my sandwich to order.

It was more than worth the little walk and the short wait. That sandwich was perfection. Doubt me? Read the Yelp reviews. I thought about that sandwich not only for the rest of that trip, but also during the other two trips I was on this summer. I kept hoping I’d have to be re-routed through Chicago so I could get another sandwich.

I am a bit of a sandwich snob. I think there is an art to the perfect sandwich; a perfect ratio that exists between bread and fillings and condiments. Torta Frontera’s ratio was flawless. The bread was soft, but the crust was chewy (without yanking your teeth out of your head). The fig preserves were there, but didn’t scream at you. The melted Chihuahua cheese on top? Swoon! A scattered handful of chopped cilantro made the whole thing taste fresh and the duo of salsas -red and verde- on the side were just spicy enough to remind you what salsa should be without being so pungent that you’d horrify your seat mate on the next plane. And this? This is why I had to recreate the sandwich.

I knew my two existing pulled pork recipes on Foodie With Family – Slow-Cooker Cuban Pork and Slow-Cooker Cola Pulled Pork- would work equally well for the meat on my recreated sandwich. This is one of the reasons I try to keep some of the pulled pork on hand at all times. The only thing that threw me for a bit of a loop in terms of ingredient sourcing was the cheese. There was nowhere around me that sold Chihuahua cheese. I made an executive decision like a boss and subbed in Queso Blanco.

Oh mommy.

It was exactly what I’d been hoping for; sweet figs just barely there under a coating of flavour-packed pulled pork, melted cheese and cilantro all perched on top of yielding yet chewy bread. I declared it a success. My husband declared it delicious and said -much to my surprise- that maybe he had something to look forward to on his next time through Chicago if the food in the airport was like this. Then he said something much more in character, “But why should I go there if you can make it for me here? I love home.”

Aw, that’s my honey.

He is right, after all… I’ll continue enjoying this sandwich every time I get the hankering and I won’t even have to brush my hair to do so.

P.S. He loves me even though I’m lollygagging around with messy hair and unkempt clothes. I think I can put up with his travel quirks.

 

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Pork and Fig Molletes | Mexican Open-Faced Warm Sandwich

Pork and Fig Molletes | Mexican Open-Faced Warm Sandwich

Succulent pulled pork pairs with sweet fig preserves and melted queso blanco cheese on soft Italian bread in this fabulously simple warm Mexican open face sandwich and homage to Chef Rick Bayless.

Serve as a quick weeknight meal or on game day. Instructions for cooking on the grill are included in the recipe making this a perfect tailgating option.

Ingredients

  • 1 loaf Italian bread (16 ounces, by weight)
  • 1/2 cup fig preserves
  • 3 cups shredded fully cooked pork like this, or this.
  • 1/2 cup crumbled queso blanco or grated Monterey Jack or Cheddar cheese
    • For Serving:
  • Chopped cilantro
  • Your favourite salsa(s)

Instructions

Preheat oven to 425°F. (Or grill to medium high.)

Halve the loaf of Italian bread horizontally from end to end like you're going to make a giant submarine sandwich. Open the bread and lay, cut side up, on a baking sheet or a piece of foil. Divide the fig preserves between the two halves and spread evenly and thinly. Divide the pork evenly between the two halves of bread and distribute the pork to cover all of the bread.

Put the baking sheet or foil into the oven or grill and bake for 6-8 minutes, or just until the pork is hot through and through. Scatter half of the crumbled or grated cheese evenly over one sandwich and the other half over the other sandwich. Continue to bake for an additional 2-4 minutes, or until the cheese is completely melted. Remove the sandwiches from the oven and cut each loaf in half. Serve with a sprinkling of chopped cilantro and the salsa of your choice.

http://www.foodiewithfamily.com/2012/09/06/pork-and-fig-molletes-mexican-open-face-toasted-sandwich/

Filed Under: Accessible Ethnic, Comfort Food, Main Dish, Meat, Party Food, Rebecca, Recipes Tagged With: , , , , ,
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