Homemade Buttermilk

Some people are under the misconception that buttermilk is high on butter and whole milk. In fact, there is no butter in buttermilk, and it is lower in fat than sweet milk. Homemade buttermilk is mildly sour and some residual liquid remains after butter is churned. The flavor of buttermilk resembles to yogurt and some prefer it well chilled. It is slightly thicker in texture than regular milk but not as heavy as cream. It takes 1 gallon of milk to yield 1/2 pint of true buttermilk. Commercial buttermilk is made by adding a bacteria culture to pasteurized whole milk, skim milk or non-fat milk and then left to ferment for up to 14 hours at a low temperature.

Homemade Buttermilk

Ingredients
1 cup regular milk
1 tablespoon white vinegar or lemon juice

Directions:

Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.
Add enough milk to bring the liquid up to the one-cup line.
Let stand for five minute. Then, use as much as your recipe calls for.

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iPhone/iPad Apps for Foodies

iTunes launched a list of 42 iPhone, iPod Touch and iPad applications for us foodies and a 7 other selections for Cooks!

Both lists cover plenty: Betty Crocker, Epicurious, Martha Stewart, Jamie Oliver, Smart Chef Substitutions, The Food Network to Grilling techniques and even covering wine.

Apps for Foodies (opens in iTunes) & Apps for Cooks (opens in browser)

Make sure to check them out, as we will be starting to post our reviews of the mobile applications. Some of the applications are priced differently for iPhone/iPod Touch and the iPad, like the Betty Crocker apps, but some others like Epicurious have been updated to be used on both devices. Let us know if there’s an application that you want us to review!

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Chicken Wings (Buffalo Style)

I’ve tried a few chicken wing recipes, but this is the best one so far. They are flavorful, and not too spicy. For those of us who like hot wings, serve tabasco on the side. I think I’ll make these again soon!

Chicken Wings (Buffalo Style)

Serves 4

Ingredients:

4 lbs chicken wings
3 tablespoons Bayou spice
½ cup apple cider vinegar
½ cup homemade tomato sauce (not pasta sauce, but the basic tomato sauce… We’ll upload a recipe soon!)
½ teaspoon Tabasco
2 tablespoons Worcestershire sauce

Procedure:

Place wings in a large, deep bowl. Sprinkle with the bayou spice and mix well.
In a small bowl, mix together the rest of the ingredients and pour over chicken wings.
Let marinate, at least 1 hour. ( I left these marinating 24 hours)
When you’re ready to cook the wings, preheat oven to 425, roast in the middle rack of your oven for 20 min. Turn them over and bake them for 20 more minutes.

Note:

If you want to brown them a little bit more, put the broiler on High, and let them brown for a few minutes.
Use aluminum foil on your cooking sheet and cover it well! … otherwise, you’ll have a burnt, sticky mess to clean later.

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Mozzarella and Garlic Muffins

This is a great complement to serve for breakfast. I made this to serve with the Egg & Bacon Bundles a few weeks ago. Just warm them up and enjoy with a little bit of butter.

Mozzarella and Garlic Muffins

Recipe from recipezaar
Yield: 12 muffins

Ingredients
2 cups flour
1 teaspoon salt
1 tablespoon baking powder
1/4 cup butter, melted
1 egg
1 cup milk
2 large garlic cloves, finely diced
1 cup mozzarella cheese, shredded
1/2 teaspoon oregano
1/2 teaspoon basil

Procedure:

Preheat oven to 400º.
Combine flour, baking powder, oregano, basil and salt in a bowl and mix well. Stir in shredded cheese. Stir until cheese is coated in the flour mixture.
In a separate bowl combine milk, butter, egg and garlic. Stir well. Pour into dry ingredients and stir until just mixed.
Grease muffin pan and fill cups 2/3 of the way full of mix.
Bake at 400º for 20 minutes. Serve hot.

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Egg & Bacon Bundles

I made this a few weeks ago for a sunday family brunch. Next time you need to make breakfast for a large crowd, I encourage you to try these eggs. They are easy to make, they look great and taste even better.

Egg & Bacon Bundles

Recipe from Reader’s Digest: Celebrations Cookbook
Yields: 6 eggs, Serves 3

Ingredients:
1 teaspoon butter or margarine
12 to 18 bacon strips
6 eggs
Fresh parsley springs

Procedure:

Lightly grease six muffin cups with the butter. In a large skillet, cook the bacon over medium heat until cooked but not crisp. Drain on paper towels.
Cut six bacon strips in half width-wise; line the bottom of each muffin cup with two bacon pieces. Line the sides of each muffin cup with one or two bacon strips. Break an egg into each cup. Bake, uncovered, at 325°F for 12-18 minutes or until whites are completely set and yolks begin to thicken but are not firm. Transfer to a serving plate; surround with parsley.

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Spinach and Feta Cheese Tart

I had a big package of feta cheese at home and didn’t know what to do with it. I wasn’t in the mood for a greek salad, so I looked for recipes and this one caught my eye. It is very good! And easy to make. I did substitute de cheddar cheese for mozzarella cheese, though. And I made the pie crust, this link will lead you to the Martha Stewart’s recipe. It is also very easy to make.

Spinach and Feta Cheese Tart

Original Recipe Yield 1 – 9 inch quiche

Ingredients
½ stick of butter
3 cloves garlic, chopped
3 shallots, chopped
10 oz spinach (1 bag)
1 cup portabella mushrooms, roughly chopped
1 (6 ounce) package herb and garlic feta, crumbled
1 (8 ounce) package shredded Cheddar cheese
salt and pepper to taste
1 (9 inch) unbaked deep dish pie crust
4 eggs, beaten
1 cup milk
salt and pepper to taste

Procedure:

Preheat oven to 375 degrees F (190 degrees C).
In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.

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Pate Brisee (Pie Dough)

Pate brisee is the French version of classic pie or tart pastry. Pressing the dough into a disc rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly.

Pate Brisee (Pie Dough)

Recipe by Martha Stewart
Makes 1 double-crust or 2 single-crust 9- to 10-inch pies

Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water

Preparation:

In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

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Apple Pie

Apple pie, the all American dessert. I recommend this recipe the next time you want to make some apple pie. The crust is light and flaky, the filling is and delicious mixture of cinnamon and sugared sliced apples. I made this a couple of weekends ago for Sunday brunch, served with whipped cream. For ths pie, I made a lattice top, instead of covering the entire pie.

Apple Pie

Recipe from The Joy of Baking
Makes 1 9 inch pie

Ingredients Pate Brisee (Short Crust Pastry):
2 1/2 cups (350 grams) all-purpose flour
1 teaspoon salt
2 tablespoon (30 grams) granulated white sugar
1 cup (226 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces
1/4 to 1/2 cup (60 – 120 ml) ice water

Ingredients Apple Filling:
2 1/2 pounds (1.1 kg) apples (about 6 large), peeled, cored, and sliced 1/4 inch thick (about 8 cups sliced) (about 900 grams sliced)
1/4 cup (50 grams) granulated white sugar
1/4 cup (55 grams) light brown sugar
1 tablespoon lemon juice
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons (28 grams) unsalted butter
1 tablespoon plus 1 teaspoon (15 grams) cornstarch (corn flour)

Garnish:
Softly whipped cream or vanilla ice cream

Procedure:

For the Pate Brisee, in a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/4 cup (60 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.
Turn the dough onto your work surface and gather into a ball. Divide the dough in half, flattening each half into a disk, cover with plastic wrap, and refrigerate for about one hour before using. This will chill the butter and relax the gluten in the flour.
After the dough has chilled sufficiently, remove one portion of the dough from the fridge and place it on a lightly floured surface.
Roll the pastry into a 12 inch (30 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and trim the edges of the pastry to fit the pie pan.
Cover with plastic wrap and place in the refrigerator.
Then remove the second round of pastry and roll it into a 12 inch (30 cm) circle. Transfer to a parchment lined baking sheet, cover with plastic wrap, and place in the refrigerator.
Now for the apple Filling, In a large bowl combine the sliced apples, sugars, lemon juice, ground cinnamon, nutmeg, and salt. Let the apples macerate at room temperature for 30 minutes to three hours.
Then, place the apples and their juices in a strainer that is placed over a large bowl (to capture the juices).
Let the apples drain for about 15-30 minutes or until you have at least 1/2 cup (120 ml) of juice.
Spray a 4 cup (960 ml) heatproof measuring cup with a nonstick vegetable spray, and then pour in the collected juices and the 2 tablespoons (28 grams) of unsalted butter. Place in the microwave and boil the liquid, on high, 6 to 7 minutes or until the liquid has reduced to about 1/3 cup and is syrupy and lightly caramelized. (Alternatively, you could place the juices and butter in a small saucepan and boil over medium high heat on the stove.)
Meanwhile, remove the top pastry crust from the refrigerator and let it sit at room temperature for about 10 minutes so it has time to soften and become pliable.
Transfer the drained apples slices to a large bowl and mix them with the cornstarch (corn flour). Then pour the reduced syrup over the apples and toss to combine.
Pour the apples and their syrup into the chilled pie crust. Moisten the edges of the pie shell with a little water and then place the top crust over the apples.
Tuck any excess pastry under the bottom crust and then crimp the edges using your fingers or a fork. Using a sharp knife, make five 2-inch (5 cm) slits from the center of the pie out towards the edge of the pie to allow the steam to escape. Cover the pie with plastic wrap and place in the refrigerator to chill the pastry while you preheat the oven.
Preheat the oven to 425 degrees F (220 degrees C). Place the oven rack at the lowest level and place a baking stone or baking sheet on the rack before preheating the oven. Place a piece of aluminum foil on the stone (or pan) to catch any apple juices.
Set the pie on the stone or pan and bake for about 45 to 55 minutes or until the juices start to bubble through the slits and the apples feel tender (not mushy) when a toothpick or sharp knife is inserted through one of the slits. Make sure to cover the edges of the pie with a foil ring to prevent over browning after about 30 minutes.
Remove the pie from the oven and place on a wire rack to cool for about 3-4 hours before cutting. Serve warm or at room temperature with vanilla ice cream or softly whipped cream. Store at room temperature for 2 to 3 days.

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Chicken Parm  & Quick and Easy Tomato Sauce

One of the things I’ve found when cooking for two is that the pasta boxes (elbows, ziti, shells, penne, rotini, etc.) have more than enough for 8 servings (3/4 cup each serving), and I end up with some small portions of uncooked pasta. I just mix them up in a box and make it a multiple pasta day… on the wild side! I found this Chicken Parm recipe on the Food Network site (courtesy of Giada De Laurentiis) and decided to give it my own twist. Chicken Parm is my boyfriend’s favorite dish, so it was perfect for a Friday Night dinner.

Chicken Parmesan &
Quick and Easy Tomato Sauce
Adapted from The Food Network
Servings: 2

Ingredients:
3 tablespoons olive oil
1 teaspoon rosemary leaves, chopped
1 teaspoon thyme leaves, chopped
1 teaspoon parsley leaves, chopped
1/2 teaspoon red peppercorn, ground
salt and pepper to taste
2 halves chicken breast
1 1/2 cups Tomato Sauce
1/2 cup mozzarella cheese, shredded or torn
About 16 teaspoons parmesan cheese, grated
2 teaspoons unsalted butter, cut into pieces

Ingredients for the Tomato Sauce:
1/4 cup extra-virgin olive oil
1/2 small onion, chopped
1 garlic clove, chopped
sea salt to taste
pepper to taste, ground
1 can diced tomatoes, 32 ounces
2 basil leaves
1 bay leaves
2 tablespoons unsalted butter

Directions:

Preheat the oven to 500ºF.
Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Set aside.
In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add salt and pepper.
Add the diced tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. Puree the diced tomatoes with a potato smasher, or a wooden one.
Heat a heavy large oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side.
Remove the skillet from the heat and spoon the marinara sauce over and around the cutlets. Bake for about 15 minutes, and turn them over.
Start preparing the pasta according to the box directions.
Sprinkle the mozzarella cheese over each cutlet, then sprinkle the Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 10 minutes.
Drain the pasta, and serve it on a plate, placing the chicken and sauce on top of the cooked pasta and sprinkling it with parmesan cheese.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

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