Monday, March 30, 2020

Hoarders and Ramen Noodles.


Still trying to figure out why hoarders need, cases of paper towels and toilet paper, to ward off the Coronavirus aka Covid-19.  Then there are the food hoarders who obviously need Ramen noodles to survive the "Stay Home!" order.  I have to thank these hoarders, as they seem to have a craving for the chicken and beef flavored noodles.  The shrimp flavored?  Plenty of those on the shelf, and I can make some tasty meals with these.

That’s exactly what I did for lunch today; pulled together some things out of the seasoning cabinet, freezer and pantry.  As I added them to my Wok, I mentally figured out the amounts and what the combination would taste like.  After all my years of cooking and experimentation, I’ve gotten rather good at this method.

Technically, the recipe I made should give six to eight servings.  In my home, make that four to six; yeah, it’s that good, and very easy to create.



Stovetop Shrimp Ramen

Ingredients:

5 cups water
2 Tbsp. soy sauce
2 Tbsp. sweet chili sauce
3 packages Ramen noodles, shrimp flavor
1 lb. peeled & deveined shrimp (medium size)
1 (10 oz.) package sugar snap peas, thawed

Preparation:

In Wok, or large skillet, high heat, bring water, soy sauce, chili sauce and contains of Ramen seasoning packets to soft boil.  Add in Ramen noodles, shrimp and snap peas; stir together and bring back to a boil.  Reduce heat to low and let simmer for 10 minutes.

Makes 6-8 servings.

Mary Cokenour

Wednesday, March 25, 2020

Pie, No, Cake, No, What Is It?


What dessert is called a pie, but is truly a cake? The answer is Boston Cream Pie which is actually a cake which had its layers baked in pie tins known as "Washington Pie Plates".  This dessert was created by French Chef Sanzian to commemorate the opening of the Parker House Hotel in 1856.  Now the dessert he created was more elaborate than what we typically see in Boston Cream Pie or Cake, both names are commonly interchanged, today.

Instead of pie plates, a 9 or 10 inch springform pan is used to bake the cake which is then divided into two layers.  The Boston Cream Cake is not a dessert that can be made at the spur of the moment; there are four crucial steps.  First the sponge cake, denser and less crumbly than regular vanilla cake, needs to be mixed together and baked.  Secondly is the pastry cream; a thick, rich pudding containing corn starch to help it hold up under the weight of the top layer of cake.  Third, and oh so important, is the chocolate ganache; made from a cooked combination of chopped chocolate and heavy cream which cools quickly to make a rich, firm topping to the cake.  Typically for the ganache, milk or semi-sweet chocolate is used, but I prefer Ghirardelli Bittersweet Chocolate.  It melts quickly, the texture is smooth and the sheen is glossy; the bittersweet chocolate complements the pastry cream and sponge cake wonderfully.  Step four is the construction of the cake, not too difficult and the results are worth waiting for.

Why this dessert cannot be a spur of the moment decision to make is that the cake and cream should be cool before the layering process begins; otherwise you will be looking at one hot mess oozing off the plate.  Now wait, let me correct myself a bit; this can be made spur of the moment by using a premade pound cake and instant pudding; might look pretty, but it won't taste the same as the authentic cake.



Boston Cream Pie (Cake)

Step One: The Sponge Cake

Ingredients:

3 Tbsp. melted butter, cooled to room temperature
6 large eggs
1 cup sugar
3 tsp. pure vanilla extract
1 cup flour, sifted
1/4 tsp. salt

Preparation:

Preheat oven to 350F.  Using parchment paper, cut a circle to line bottom of a 9 or 10 inch springform pan.  Smear a little butter onto bottom and sides of pan first, sprinkle a light dusting of flour; put parchment paper circle on pan bottom and lightly smear butter on the paper.

In a large bowl, mix the melted butter and sugar together until fluffy and a yellow color.  Add the extract and half the flour; mix for one minute before adding remaining flour and salt; mix to incorporate well. Pour batter into pan and bake for 25-30 minutes; top will be golden brown and spring back when lightly pressed. Remove from oven and let cool on a wire rack; do not attempt to remove the springform pan.

Step Two: The Pastry Cream

Ingredients:

3 1/2 cups milk
4 large eggs
3/4 cup sugar
1/8 tsp. salt
1/4 tsp. corn starch
3 Tbsp. flour
3 Tbsp. cold butter, cut into small pieces
3 tsp. pure vanilla extract

Preparation:

While the cake is baking, make the cream by first heating the milk, medium heat, in a large sauce pan till hot, but do not boil or scald.

While milk is heating, lightly beat together the eggs, sugar, salt; sift together the corn starch and flour and gradually mix into the wet ingredients till well incorporated.

Gradually begin mixing in the hot milk and mix together for a minute; place entire mixture back into the sauce pan.  On high heat, begin whisking the mixture; it will begin to thicken and boil; continue to whisk for 3 minutes.  Remove from heat, add the butter and vanilla and continue to stir until butter is completely melted and incorporated.  Place mixture into a large bowl, cover with plastic wrap and refrigerate for 4 hours.

Step Three: The Chocolate Ganache

This step should not be done until you are ready to put the cake together; the chocolate cools very quickly and will harden in the pan if you wait too long to pour it onto the cake.

Ingredients:

1/4 cup heavy cream
1 cup chopped chocolate (milk or semi-sweet is traditional; bittersweet is my personal choice)

Preparation:

In a small saucepan, medium heat, heat the cream until bubbles just begin to form around the rim of the pan. Add the chocolate and stir until partially melted; remove from heat and continue to stir until smooth. The ganache will thicken as it cools.

Note: to make a dipping sauce for fruit, use 1/2 cup chopped chocolate to 1/4 cup heavy cream; it will still be thick, but not harden as it cools.

Step Four: The Construction

Remove the cake from the springform pan and the parchment paper from bottom of cake; cut cake horizontally to make two separate layers; place one layer on serving platter.  Evenly spread the pastry cream over this layer of cake.  Place the second layer of cake over top.

The ganache should have just been made, so be ready to use a spatula to scrape it out of the pan onto the top of the cake and spread it evenly over the top.  Do not worry if some of it oozes down the side; it just adds more character to your cake.  The ganache will become firm quickly, so you can serve the cake immediately, or refrigerate it, so the flavors will meld together.  It would be better to place a few toothpicks in the top before wrapping the cake in plastic wrap; otherwise the ganache will adhere to the wrap.

Servings can be 8-12, depending on the size of the slices you are cutting.  For us, bigger is better.

As we are all aware, we are in a national medical crisis; people are at home, worrying over the situation, many with children.  This is a time in which you can help yourself, and your family, by being creative and learn things together.  Cooking and baking teach math, logistical, constructive, and creative skills; things that children will need as they mature, and grow into independent adults.  Maybe you are by yourself, then do things special for yourself; things that will make you smile and feel happy.

Fear is the mind killer, and as with all things, this too shall pass.  Be safe.

Mary Cokenour

Wednesday, March 11, 2020

Hash Browns vs. Home Fries


With St. Patrick’s Day just around the corner, what better way to honor the Irish then to write about the potato?  In August, 2017, my article on the Four Corners Potato Project appeared in the San Juan Record.  The potato was first domesticated in an area of South America which is now known as Peru and Bolivia, between 8000 and 5000 BC.  Makes sense that it traveled upwards into Mexico, and the southern section of North America.  Now how did it get to Europe, and most especially, Ireland?  Explorers, adventurers, and conquerors of course.

Sir Walter Raleigh brought potatoes, from the New World, to Ireland in 1589; planting on 40,000 acres of land, near Cork.  About 40 years later, the potato had spread across Europe, being found easier to grow and cultivate than other staple crops, such as wheat and oats.

While the potato became a main food source in Ireland, it also became a major reason for the Irish to board ships, and sail to America.  “The Irish Potato Famine, also known as the Great Hunger, began in 1845 when a fungus-like organism called Phytophthora infestans (or P. infestans) spread rapidly throughout Ireland. The infestation ruined up to one-half of the potato crop that year, and about three-quarters of the crop over the next seven years.”  (Source: https://www.history.com/topics/immigration/irish-potato-famine)

While there are hundreds of varieties of the potato sold within the United States, there are more varieties worldwide.  In the Andes, there are approximately 4000 (!) Native varieties, but unfortunately not all are edible.  In the United States, the ways to cook a potato are just as diverse as the varieties: steamed, boiled, roasted, fried, mashed, shredded, sliced, diced, plain, seasoned, mixed with vegetables, in a casserole, as a side, and so on, and so forth.  In this article, I will be focusing on two methods: hash browns and home fries.

Now why these two particular styles?  Long story short, a waitress at a restaurant served me hash browns, when the menu clearly stated home fries.  I questioned her about the “mix up”, to which she stated, “They are the same thing!” and walked away.  As much as she had poked my ire, Energy can neither be created nor destroyed; energy can only be transferred or changed from one form to another.  The energy of my ire, was exchanged into a lesser tip. 


Hash browns are typically potatoes that are shredded, then fried (butter or oil) in a skillet, or on a grill top, until both sides are browned, and crisped.  My husband and I do find this style to be, well, boring.  When I make hash browns, it is on the same morning I have fried up bacon in the skillet.  The shredded potatoes, diced green and red bell peppers, diced red onion (sweeter), and black pepper go into the bacon fat sitting in my skillet!  Five minutes on one side before flipping it over, five more minutes; another flip and then I just let it sit and brown away for 5 minutes; flip, another five minutes.  20 minutes (on high heat) and the most awesome hash browns!  That's right, I am a kitchen doctor; I doctored those shredded potatoes until they were ready to jump out of the skillet and join a conga line.



Home fries, aka Country fried, are potatoes that have been sliced (1/4 inch thickness), or roughly chopped (size consistency though gives uniform cooking); again, fried in a skillet or grill top.  However, this is where the experience of a cook truly shines with the taste, texture and consistency.  Butter, oil, or a combination of both plus seasoning, and added vegetables, usually onions and garlic, sometimes bell peppers.  Sort of like what I do with my version of hash browns.  Now for those who have gotten a version of home fries that is simply fried up, bland potatoes; allow me a moment to shed a tear for your loss.





My version of home fries can be eaten as a side with any meal; breakfast, lunch or dinner.  In fact, the evening, of the previously mentioned breakfast, we had grilled steak with home fries, and we were quite sated.









Home Fried Potatoes

Ingredients:

1 tsp. olive oil
4 large potatoes, cut into ¼ inch slices; leave skin on (red skinned are best, but any potato will do)
2 large onions, slivered (aka Frenched)
Seasoning mixture: 4 Tbsp. garlic powder, 2 Tbsp. black pepper, ¼ tsp red pepper flakes, 1 Tbsp. dried basil, ½ tsp. sea salt, 2 Tbsp. paprika
6 Tbsp. butter (each Tbsp. sliced into 4ths) (or margarine, if you must)































Preparation:

Grease the bottom and sides of a 2 quart microwave safe casserole dish with olive oil. Start layering potatoes, onions, seasoning mix and 1 Tbsp. butter; should make 4 layers of each, total.  Reserve 2 Tbsp. of butter to use for frying later.






Cover dish, microwave, on high setting, for 8 minutes. Mix contents, microwave for additional 8 minutes.



In a large skillet, on high heat, melt reserved butter. Place contents from microwave dish into skillet; fry potatoes until browned, about 10 - 15 minutes.

Makes 6-8 servings.

There you have it, hash browns vs. home fries, or my version of this tournament that will, most likely, never air on pay-per-view.








…and now for a little self-promotion, I am now doing Food Vlogs.  That’s right, you get to see my crazy self, teaching you how to cook recipes such as Lasagna, Homemade Pasta Sauce, Cream Puffs, Garlic Bread and more.  Also included are Food Shorties – Kitchen Tips, Tricks and Hacks.  My Youtube Channel can be found at: https://www.youtube.com/channel/UCx5jpfW-H2m25wcdbp2UZbw/featured?view_as=subscriber  which is really long to type in, so just go to Youtube ( https://www.youtube.com/ ), type my name, Mary Cokenour, into the Search box, and there I am!  Please Subscribe, and you’ll be notified every time a new food vlog is uploaded.

Food Vlogs scheduled for the future are Meatballs, Ham and Bean Soup, Copycat of Papa John’s “Papadias”, and lots more!

Mary Cokenour