Wednesday, June 27, 2007, 05:59 PM - comfort food, dessert, breakfastRice Pudding
Today I made rice pudding for dinner. I know nothing about rice pudding. I have never had rice pudding. But we had leftover rice from Chinese food the other night, and I had a sudden hankering for rice pudding. So I perused multiple recipes online, and discovered that most people think you're actually going to make rice from scratch in milk instead of using leftover rice. This seems dumb. In my ignorance, I thought the whole point of rice or bread pudding was to use up leftover rice or bread before it went south. And to presumably use them in a different format, because if people wanted them in their previous format, they would have just gone ahead and eaten them and not left them hanging out in their fridge as leftovers.
I also discovered that most people think you're going to make rice pudding in your oven. Since it's unbearably hot, this also seems foolish. Sure, it'd be great in the winter, but it's not a June activity (unless you're down under). Fortunately I found one great recipe for quick and light rice pudding that said you could make it with leftovers and you could make it on the stovetop, which will heat your kitchen a bit, but not to the degree of running your entire oven for over an hour. However, this recipe didn't fit my preconceived notions of pudding, which involve more creamy, eggy goodness. So after eyeing a bunch of other recipes, I thought I'd just make something up and use the stovetop cooking method and hope it turned out ok. Here goes:
1 small takeout Chinese food container almost full (but not packed) of rice --- this is probably somewhere between 1 and 2 cups, but I didn't measure because the measure was in the dishwasher. I don't think the quantity matters if it's in the ballpark.
1 can of evaporated milk
1/4ish tsp of salt
3 rounded TBS of brown sugar (not packed or messed with in any way that might involve effort, just scooped out of the container and dumped in)
1 glug vanilla extract
nutmeg and cinnamon to taste (I use more cinnamon than nutmeg, since nutmeg is very potent)
Dump the rice in a saucepan. Add everything else. Stir it up really well so the egg is beaten and everything is pretty homogenous. Turn on the saucepan to high. Stir frequently until it boils, then turn it all the way down, put a lid on it, and go off and play video games and make a few phone calls. Come back periodically and give it a stir. This process should take half an hour to 45 minutes... shorter if you don't care about letting it oook---you do need video games you'll be able to pause once every 15 minutes or so. When it looks good and rice puddingey, either eat it or stick it in the refrigerator to have it cold for breakfast. It makes enough that 2 people could have a big serving now, and a little serving cold for breakfast. Or 4 people could have moderately sized servings whenever.
Serve with fake breakfast sausage and salad... because salad is easy to throw together really fast and you've got to have a vegetable. If you're clever with your dressing, a salad can go with this. I convinced someone else to make the salad and they dressed it with oil, malt vinegar, salt, pepper, red pepper flakes, and coriander, which tied nicely with both the spice of the sausage and the spices in the rice pudding.
It might also be nice with one of those froofy apple sausages.
If I were the planning ahead sort, I might pick a different vegetable, but I don't know what that would be.
Gluten Free Griddle Scones
Thursday, August 31, 2006, 03:09 PM - breakfastMy sister and her husband are visiting and she has celiac, which is a gluten allergy. It's not an allergy strictly speaking, but it means that if she eats anything containing wheat or some other grains in it, she gets horribly ill. If you're interested, you should probably go looking at some medical site instead of a cooking site for the gory details. She's actually incredibly sensitive, so she can't eat a lot of things that you might expect---canned beans, for instance--- because maybe someone got near something somewhere in the manufacturing process who might have eaten a sandwich for lunch and the whole canning factory was contaminated. Ouch.
Since we thought she might want to eat once in a while while she was hear, we bought some brown rice flower and some cornmeal that were certified gluten free. If you're cooking for company with celiac, this is very important. You shouldn't buy bulk because some people go and scoop out of the wheat flour bin, then scoop out of the corn meal bin, then the whole thing is contaminated. We bought some chocolate chips but didn't put them away in the chocolate chip container, because I strongly suspected we'd contaminated our container by making false pie (which involves chocolate chips, graham crackers, and amaretto). I'd bought canned beans for another meal, but um... I'll be having a decent amount of canned beans for a while because she told me we had to go buy bulk beans and wash them very carefully before soaking them because canned beans can't be trusted. It's best to find out how sensitive the person you're cooking for is before you go and buy a lot of stuff for their visit.
But back to the griddle scones. It's easiest to adapt recipes for breads that gluten will destroy. Buiscuits come to mind. People who make bad biscuits usually ruin them by over mixing, which activates the gluten. So no gluten equals better buiscuits. You can't go wrong.
1 cup brown rice flour
1 cup cornmeal
4 tsp baking powder
1/4 cup salted butter
1 cup hazlenuts
1 cup chocolate chips
1 cup maine blueberries
1 1/2 cup milk
1. Measure the rice flour, cornmeal, and baking powder into a bowl. Stir it up.
2. Wait for people to wake up because in a 1 bedroom apartment with company on an air mattress without much wall between them and you, chopping stuff in the kitchen can make lots of noise. You migh start a pot of coffee.
3. Grate a cube of frozen, salted butter into the flour. If the grating process draws blood, don't worry. Even if your guests are vegetarians, they usually won't mind a little human blood. Everyone needs some iron in their diet. But do try not to hurt yourself. I'm a little dubious about this grating technique. Alton Brown recommends it. I bet he has a grater attachment on his food processor or some special grater with hand guards, because we've tried this twice and on both occasions someone (a different person on each occasion) grated their thumb knuckle, which doesn't seem to happen when you're not grating butter. You might just use a fork, even if it takes longer. You do want the butter to be pretty solid, as one of the things that makes biscuits fluffy is the melting of butter as the biscuits cook.
4. Chop hazlenuts. If I were in a city with the right stores, I'd use 3/4 cup of hazlenut flour instead, so chop it pretty fine. Add it to the bowl.
5. Chop chocolate chips. Why? Because we get the ghirardelli's 60% cocoa chocolate chips, and they are pretty large as chocolate chips go. Again, if we were in a city with the right stores, we'd have a bar with a higher percentage of cocoa mass and it would be very quick and easy to shave. Add these to the bowl also.
6. Add a cup of blueberries and stir.
7. Add 1 1/2 cup of milk. Stir.
8. Preheat a couple of large frying pans on the stove. They should be hot enough that water splattered on them dances around before vaporizing.
9. Spray with anti-stick spray where appropriate. We were running out because we never think to buy more so I just sprayed the non-nonstick pan; the nonstick pan turned out better even without spray.
10. Transfer the contents of a heaping tablespoon of batter into the pan. Pat it down with the back of a spoon until it's about 3/4 of an inch thick. Do this repeatedly until you have a bunch of them cooking in your pans.
11. Cook until they're cooked half of the way through. You can tell just by looking at it. The uncooked portion will remain moist; the cooked portion will dry up and stop bubbling. You can watch the matteness creep up the side of the scone. Flip it and give it about the same amount of time as you gave the first side. Transfer it to a plate.
12. Repeat process until they're all cooked.
They were slightly lame. Usually we make them with sour cherries. Even though we used the wild maine blueberries instead of the really lame sweet blueberries, they didn't have enough kick. Next time we're going to use a combination of blueberries and cranberries. We also thought they needed more salt. Either I accidentally used unsalted butter, or it needs even more salt than that. Next time I'll add a teaspoon or so of salt.
We also thought all the chopping was a bit tiresome. We do have a blender, so next time we'll probably throw the cranberries, the hazlenuts, the chocolate chips, and the milk in a blender and blend it up nicely. That will give the batter an infusion of cranberry-chocolate-hazlenut goodness. Then we'll put in some blueberries to provide the fruity chunks scattered throughout.
Drop Biscuit Pancake Type Things
Sunday, July 16, 2006, 12:30 PM - comfort food, flatbread, breakfastThis morning we made drop biscuit pancake type things. Why drop biscuits? Um... too long since I'd gone to the grocery store and there were no other viable breakfast options. Why pancake type things? Because it's wicked hot and using the oven is unthinkable.
3/4 cup ground nuts--I used hazlenut meal. You can substitute flour if you don't want nuts for some reason.
2 cups whole wheat flour
1 tsp salt
4 tsp baking powder
1/4 cup butter
1 1/2 cup milk
4 blocks very dark chocolate, shaved
3/4 cup diced cherries--I used frozen, but you could probably use dried. Or you could pit some fresh ones if you're particularly masochistic.
Put the dry ingredients in a bowl and mix them up. The dry ingredients would be nutmeal, flour, salt, baking powder.
Next, do whatever it is you do with butter to get it into the dry ingredients. If you have one of those sproingy pastry mixer things, you could probably use that to cut in the butter. If you own a food processor, you could probably throw the lot into there and pulse it until you have itty bitty bits of butter coated in the flour mixture. If you're me, you'll just have to use a fork to cut/squoosh/whatever the butter into the flour. Just to be experimental, I tried freezing the butter and dicing it with a knife, then throwing it into the dry ingredients. It worked pretty well but I don't know if it saved time over the fork method. Once you've done that, use your hands to work the butter into the flour a little better. If you're using white flour, be very careful here because they will be tough if you activate the gluten. It's a little safer with wheat flour, and the hazlenut is even safer. I bet if you're on a gluten-free diet, you can make pretty amazingly fluffy biscuits with your special flour.
Then throw in the cherries and get them well coated with flour. This keeps them from sticking together later. Then add the chocolate. Then add the milk and stir it up. You probably want to use a spoon for this instead of your hands, as it gets pretty messy otherwise. I use a soup spoon.
Take your lefse griddle and heat it to 450. If you don't have a lefse griddle, you'll have to use a frying pan and turn your stove to highish. If you're going to want coffee with this, which you will, you should heat the water before turning on your lefse griddle. Probably turn it on when you start prepping the other stuff. If you try to make hot water and run the lefse griddle at the same time, it will throw the circuit breaker. But you won't notice you've thrown it for a while because the griddle will still feel hot, but you'll wonder why nothing's cooking right.
Grease your lefse griddle with something. I use some variety of canned, sprayable, vegetable oil. With the soup spoon you mixed with, scoop up a mound of biscuit dough. Use another soup spoon to push it off onto the griddle. Pat the top down a bit with the back of the spoon. Repeat until the griddle is covered, leaving about an inch between biscuits. Let them cook for 5 minutes or so, then come back and flip them. Let them cook another 3 minutes or so, them remove to a cooling rack (or plate). Repeat the process until you're out of dough. It took me 2 griddles full to cook all the biscuits.
Eat with coffee.
Saturday, January 14, 2006, 09:08 PM - flatbread, breakfastThis morning we had buckwheat pancakes for breakfast... or whatever you like to call the meal you eat at 1pm on saturday. They turned out a little texturally wacky. Next time I will use half wheat flour/half buckwheat flour instead of all buckwheat. Somehow I got into the habit of doing all buckwheat when I was trying to figure out if I was allergic to gluten or not. And I'm not so I can use all the wheat I like.
1 cup buckwheat flour
1 tbs brown sugar
1 tbs baking powder
a shake or two of salt
1/2 cup evaporated milk
1/2 of water
Put a pan on the stove at medium heat. Beat an egg. Add everything else. Stir well. Don't stir well if you're using flour + buckwheat because you might overstir things and make the gluten tough. But you don't have to worry about that with buckwheat, you just have to worry about weird texture.
The pan is heated when water drops bounce on the surface instead of sticking and slowly evaporating. Spray it with de-stickifying stuff. Spoon 1/4 cup dollups of batter onto the pan. Let them cook until bubbles form on the surface. After the bubbles have formed, flip them. Continue until you've used up the batter. Butter them if you like. Serve with syrup. This makes enough for two people to have 4 1/2 pancakes.
Monday, November 21, 2005, 10:26 AM - flatbread, breakfastIt looks like I'm only going to update this when I make something cool. Then again, maybe that will change. I've traveled a lot lately, and there's only so many times that you want to hear about subsisting on nuts, pretzels, and airplane-shaped goldfish crackers. But I made something cool for breakfast a couple of days ago. It was my first attempt at making blintzes. Not really, I've made stuffed crepes of various sorts before, but never the typical blintz that's stuffed with cheese.
1. pancake mix
3. goat cheese
5. flavored liqueur
I made the crepes with pancake mix. It's a product of being in albany. We have the world's smallest kitchen... I'm exagerating; we had an even smaller kitchen in maine, but we still have a small kitchen. No storage space -> baking is impractical because you can't possibly have all the ingredients you want on hand. So I use pancake mix instead of making crepes the normal way, which I'd do in san diego. The pancake mix I use calls for 1 1/3 cup water with 2 cups of mix. I use about 2 cups water to 2 cups mix. This gives me a much runnier dough so I can make a thin crepe instead of a thick pancake. It's also good to let the dough sit a bit after you've mixed it. Pancake batter has much more levening in it than crepe batter. If you let it sit, a lot of air will escape and you'll end up with something more crepe-like. Otherwise the first several will be really fluffy and they won't roll properly.
Cook the dough by pouring a little bit into a pan and swirling the pan around so you get a thin layer over the bottom. Normally I use an 8 inch pan but for some reason the 8 inch pan decided to stick to everything so I used a much larger non-stick 12+ inch pan. It made bigger crepes, but the method was the same. With the 8-inch pan I use ~1/4 when making crepes; the 12 inch pan took about a third of a cup. But usually I just eyeball it.
Anyhoo... once the dough is in the pan, cook it until it shrinks and peels up off the edges a bit and the top looks dry. then flip it and cook the other side. With pancake dough, the shrinking is obvious, there will still be bubbles on the top and they'll pop & dry out when it's done. With crepe batter, you won't get bubbles.
When the crepes are cooked, add about a couple of tablespoons of goat cheese to each crepe. I used cranberry cinnamon goat cheese that came in a pack of different flavored goat cheeses. We'd used all the others up the normal way but the cranberry one scared us. It worked well in the blintz, though. If you don't have goat cheese, you could use qvark. I'm going to try this again with qvark when I get back to san diego; I don't know how to get qvark in Albany.
Roll the crepe like a burritto. If you were clever and got the cheese out of the 'fridge in advance, you probably don't need to do anything else to it. If, like me, you weren't clever, you'll have cold cheese. I put the blintzes back in the frying pan to warm them back up.
Make sauce by putting wild maine blueberries (any berry will do; frozen is fine) in the frying pan with some liqueur. We used irish creme liqueur, but usually when I do this I use some nut liqueur, like amaretto or frangelico, or coffee liqueur. Some people think that cooking with alcohol makes you a lush; the alcohol cooks off, but if you think that cooking with vanilla or almond extract makes you less of a lush, you're welcome to use that instead (mind you, it still has alcohol, but if you have the weird guilt thing going on, you don't have to feel bad about it). Cook it up until the alcohol is cooked away and you have a syrupy sauce with berries in it. With larger berries, I usually crush them up. Blueberries are small enough that we just left them whole.
Top the blintzes with the berry mixture & serve.