No Valentines? Don’t Whine – Make Brownies

Moist Brownies

Ingredients

¾ cup sifted cake flour

½ tsp of baking powder

1/3 cup of butter

2 squares of Baker’s Chocolate, melted

1 cup of sugar

2 eggs, well beaten

1 tsp vanilla

½ cup nuts

Directions

Sift flour, measure, add baking powder and sift twice more. Melt butter and chocolate together. Combine eggs and sugar; add chocolate mixture; beat thoroughly; then add flour, vanilla and nuts. Pour into greased baking pan and bake at 350˚ for 35 minutes. Sprinkle with powdered sugar and cut in squares. (Serve with vanilla ice cream and chocolate sauce, if you are feeling really sinful!) if your feeling less baaad, have a nice glass of milk with them.

This recipe is from a cookbook I found at an estate sale in 1995. From time to time I try some of the recipes and share them.

My search for a really great Brownie recipe continues. Anyone have a great recipe they would like to share?

Recipe from: Mrs. Lawrence Carlson

“Moist Brownies”; Friendship League’s Book of Tested Recipes; Swedish Tabernacle Church; Independent Press, Inc. Seventh Edition; Minneapolis, Minnesota 1948 Page 147.

(Thank the angels for the church basement ladies’ recipes – a Minnesota icon.)

Kate’s Fish Chowder = Favorite Fish Chowder Recipe from New England

It has been a somber time in my life as my aged mother has passed away.  As I have told before in this blog, she did not teach me how to cook. (For the life of me, I’ll never know why.) There was one of her dishes that I asked her about a couple of years ago that I long for – my mother’s New England Fish Chowder. What you will find in restaurants and cans from the grocery store is some sludge that no fish lover would call chowder. (Harumph.) If you find yourself wondering about the simplicity of this recipe, don’t fret because if you love fish, this is the cat’s meow of chowders.  Simple, fresh and plain good.

I share this recipe as a tribute to my mother. (She only used butter.)

 

Catherine Rita McCarthy AKA Kate Rowell

 

 

 

New England Fish Chowder

Ingredients:

1 – 1 1/2 lbs fresh haddock or cod fish filet

2 tablespoons of butter

1 medium sweet onion sliced

½ cup diced celery

2 cups diced raw potato

½ cup diced carrots

2 cups boiling water

1 teaspoon salt

½ teaspoon pepper

1 cup milk

Cut cod or haddock fillets into bite sized pieces. Melt butter in large saucepan add the onion and celery cook until onion is tender and translucent.  Add potatoes, carrots, water, salt and pepper. Cover and simmer 10 to 15 minutes until vegetables are tender. Add fish and cook 10 minutes longer.  Add milk. Reheat, but do not boil.

 

Serve hot, with freshly baked homemade bread or rolls and butter.

 

 

 

About Lasagna = A Better Way To Make a Red Sauce

 

Once again I am indebted to my culinary guide, Richard Lafortune for tips on how to make a red sauce that is a cut above the standard recipe I have used.  Lasagna is one of those healthy dishes that is perfect on a cold winter day.

Richard made this nice pan of Lasagna. He shared the secret of the sauce with me, which I pass on to you.  The reason I like it is that it wasn’t heavy with red sauce acidity and lighter on the palate. This is a do ahead sauce, according to Richard. One day before is good.

THE SAUCE:

2 Cups chopped large onion sautéed in 3-4 tablespoons of olive oil until well browned with 3 minced/smashed cloves of garlic (don’t burn the garlic)

When this is ready add:

2 cups chopped mushrooms and 1 cut up turkey sausage (or Italian spiced sausage and brown ingredients. Then add 1 large can of Trader Joe’s tomato sauce*[1] and 4 small cans of diced tomatoes along with 1½ cups water or stock

Simmer for 45 minutes. Towards the end add your spices:

3 teaspoons of oregano

1-1/2 Tsp black pepper

Light on the salt

1 Tsp crushed basil

Pinch of cinnamon

Fresh Italian parsley – a small handful (optional)

Finally take a box of thawed frozen spinach – squeeze water out and add to sauce.

Richard explained he was preparing to cook the noodles when he looked at the directions on the box that they came in – ‘hey these are no cook noodles.’  I had heard of no cook noodles long ago. It was with skepticism that I listened to other cooks’ testimony of their goodness.  Anyway, Richard used the already boiled water and proceeded to dip the no cook noodles one-by-one and distribute in the Lasagna pan. (He had seen that done on a cooking show.) Layering the ingredients in the traditional way with one change; he layers in a crisscross pattern – first layer of  noodles – place them short way and then the next layer is placed the long way – repeat the pattern until all the noodles are used.

METHOD

Build the lasagna

Cheeses for the layers:

1 ½ lb grated Mozzarella

2/3 lb grated Parmesan

1 ½ cups Ricotta mix in one egg (or substitute pesto sauce – Richard’s recipe)

Richards recommends using a pastry bag to distribute small teaspoon-sized dots ricotta in a grid on each layer to avoid big globs of ricotta.

In a 9 x13 x 2 inch baking pan spread a ½-cup of sauce on the bottom of the pan. Then a layer of noodles placed the long way (4 layers grid style as follows), cover with sauce, ricotta and cheeses that are divided up into 4ths of the mozzarella/ricotta/grated Parmesan.  Repeat noodles, but place them the short way and repeat the process alternating with the sauce and cheeses.  Repeat noodles placed the long way with the sauce and cheeses layered.  Top off the last layer of noodles with leftover sauce and cheeses.

Bake at 350 for 45 min – let sit for 20 minutes before serving.

Note:  No cook noodles are thinner.

Enjoy!

 

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[1] Trader Joe’s uses Non BPA cans

Amazing Thailand Restaurant = Curry away winter doldrums

Amazing Thailand Restaurant
Located in Uptown

3024 Hennepin Ave S, Minneapolis, MN 55408-2614
(612) 822-5588

http://amazingthailandusa.com/menu.html

Amazing Thailand Restaurant has a beautiful décor and luscious food from Thailand with full bar service. The service is impeccable. The extensive menu has something for everyone. I am especially fond of curry. The Yellow curry with tofu sounded appealing. It was truly superb. If you don’t like hot curry, you can order “mild’ and be assured that it is mild. The rice that was served was better than any I have had in a restaurant. The flavor and consistency were well…heavenly. I tied the chicken sate appetizer and was rewarded with sweet flavored meat that was tender and memorable.
There are many Thai restaurants in the Twin Cities. This one stands out in my book.
Thanks to friends who gave me a restaurant gift card, I was “amazed” with the quality. (They have a lunch buffet that I would love to try soon.)

http://amazingthailandusa.com/PhotoAlbums/Foods/

January Thaw = Where Did The Snow Go Fettucine Alfredo

So far for Minneapolis and the environs it is a mild winter. Not much snow has fallen and temperatures are above normal. (Welcome to La Nina efecto)  Driving is not hazardous due to endless snowstorms, but the snow sports industries are wondering where the snow is.  The “Farmer’s Almanac” prediction of heavy snowfall for this area has not come true – yet.  January is the month of weather surprises.

In January last year it rained on top of the heavy snow and the streets were turned into slick ice sheets because the temperature dropped back to below freezing after the rain.

This January,  when the 40-degree temperatures arrived this week, there was a beautiful day to enjoy outside as there were no snow piles.

What I notice is that winter weather is coming later each year.  The upper Midwest relies on the snow for moisture.  Without the snow there is not enough moisture for the earth and the plants for spring.  The weather reporters are saying that it’s dry. There are three more months of winter and plenty of time for snow to come.

Although I am watching my cholesterol intake I splurged last night when I found Emeril Lagasse’s simple recipe for Fettucine Alfredo. (Heavy cream and butter required)  I added a half-cup of peas.  A recipe this simple and good has to be shared.  Alfredo di Lelio developed the recipe in Rome Italy at his restaurant Alfredo in 1914.  From Wikipedia: January 8, 2012.  (For more history click on the title.)

Fettucine Alfredo

Ingredients

• 1 pound dried fettucine
• 6 tablespoons unsalted butter
• 1 shallot, minced
• 1 cup heavy cream
• 1 cup finely grated Parmigiano-Reggiano
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Fresh parsley, for garnish, optional

Directions

Cook the fettucine in a pot of rapidly boiling salted water until al dente. Drain in a colander, reserving 1/4 cup of the pasta cooking liquid.

While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add shallots and saute until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.

Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly. Season with salt and pepper to taste. Sprinkle with remaining Parmesan and garnish with parsley, if desired. Serve immediately.

Retrieved January 8, 2012. http://www.foodnetwork.com/recipes/emeril-lagasse/fettucine-alfredo-recipe2/index.html

No snow: enjoy Fettuccine/Fettucine/Fettucini Alfredo

Get Ready to Roll Christmas Cookies = No Butter Shortage

 

 

One of the charms of Solstice gatherings is the food. To mark the dark of winter, serving special foods by candlelight helps folks up in the northland to bide through winter. Richard Lafortune is a man of tradition.  He faithfully recreates the many Christmas cookies from his childhood each year for friends at Winter Solstice and for family at Christmas.

Each year I have enjoyed the many offerings and good conversation at Richard’s solstice gatherings.  This year I asked to document his cookie making.  This is just a sampling of what is done to prepare the various dough that are used in each of his creations.  Richard puts planning in place. First, he sets out all the supplies to make sure he has everything for baking.  Richard makes a list of all the cookies and begins the magic of making these delights that have been handed down in his family for generations.

The plan takes hours. Seeing what work goes into this process, I present to you some photos of making shortbread cookies. These are no ordinary cookies. (Real Butter!)

The Ingredients

Viennese Shortbread

"Making a list and checking it twice"

A little bucket of flour - it's a go!

Shortbread Dough - Flour Butter Sugar Salt Egg, a splash of milk when it's too dry.

Mix and shape dough with your hands.

After dough rests in the fridge, get ready to roll the dough.

Ready, roll. Another dough was made with cocoa.

Squaring the Edges of the Dough

Dividing the Dough

The Checkerboard Divide

Four Stacks for the Checkerboard

Checkerboard ready to cut

Second Batch Roll out Spiral Cookies

Are we rolling?

 

Ready for final division - pretty!

Fresh from the oven!

The cookies on the left are pecan cups from Richard’s Nonnie’s recipe.  I took over 90 photos of the work involved.  This little essay is just a glimpse into the process. Richard made Christmas bread, fruitcake, and in total eight items for Solstice and Christmas – all to share.  Richard creates a memory for all his guests which he hands down from all the generations of women who perfected these cookies, breads, and love.

There is nothing like home made cookies!

Peace and Happy Holidays to all.

 

 

Norway Butter Shortage = Cookie Crisis & Recipe For Chewy Chocolate Cookies

Overheard at the check out counter of the local Lund’s Uptown grocery store yesterday: “There’s a butter shortage in Norway.” Said the checker to a customer buying a pound of butter. “Be glad we have enough of what we need.” She added.

Since I was next in line, I said, “Oh really? What’s happened?”

“Someone in the government didn’t calculate correctly for the Norwegian butter supply.  People are being busted at the border for trying to import butter from Sweden.”

My purchase was Sparkling Sugar for the Chewy Chocolate Cookies I am going to make.

I was thinking, imagine Christmas time without butter for cookies!  That’s a Scandinavian tradition. So much so that you can go to these lovely homey places in the country where cookies are served. Guests pay a flat fee to enjoy coffee and a cookie smorgasbord. (I have enjoyed that myself in Sweden.) My second thought was they could go to Denmark to buy butter.  My curiosity peeked; I checked the news items for the facts.

From Monster news: By Lennart Simonsson Dec 16, 2011, 2:06 GMT

http://www.monstersandcritics.com/news/europe/news/article_1681122.php/Norway-struggles-to-overcome-butter-shortage

“Oslo/Stockholm – A shortage of butter in Norwegian shops in the run-up to the festive season has resulted in soaring prices, smuggling attempts and an apology from the main dairy cooperative.”

“’We are sorry that Norwegians have been unable to buy the amount of butter they have wanted to,’” said Stein Oiom, head of Tine SA, the Scandinavian country’s largest producer, distributor and exporter of dairy products.

In the statement Oiom said the cooperative, owned by over 15,000 dairy farmers, had ‘failed to secure a balance’ between milk production and demand for milk and other dairy products like butter.

With demand rising amid Christmas cookie baking and other recipes that include butter, some enterprising attempts to cash in on the shortage have emerged.

Customs officials last week stopped a Russian man who had loaded 90 kilos of butter into his car, tabloid VG reported.”

The article continues with tales of online auctions and trips to Denmark (I told you.) to obtain the precious commodity. The Norwegian cows having lived through a rainy summer produced less milk due to less feed. From the Guardian online I read that there is also a trend to use butter due to a Swedish Television chef, Leila Lindholm, who recommends using butter rather than margarine. It’s healthier.  As a result, it looks like there’s a scarcity of butter in Sweden too.

Imagine no Holiday cookies! Yikes. No Russian Tea cookies that melt in your mouth to savor. No Pecan Cups or Shortbread cookies.  Well, I just bought more butter to make my presents this year. Like so many people, I am giving something homemade.  Material goods are well, just that. Now a great chocolate cookie, that’s a gift of gold to chocolate lovers.

I made this recipe for practice over a couple of months ago and made a mistake with the ingredients. (Sigh) When I accidentally added the sugar twice the cookie became very hard and not chewy.  I was forced to eat all the cookies – not at one time – soaking them in milk to soften them. Such sacrifices have to be made.

Here is the Recipe.

Chewy Chocolate Cookies

Chewy Chocolate Cookies

1/3 Cup granulated sugar plus 1/2 cup for coating

1 1/2 Cups all purpose flour

3/4 Cup cocoa powder

1/2 Teaspoon baking soda

1/4 plus 1/8 Teaspoon table salt

1/2 Cup dark corn syrup

1 Large egg white

1 Teaspoon vanilla extract

12 tablespoons (1 1/2 sticks) unsalted butter, softened

1/3 cup dark brown sugar, packed
4 ounces good quality bittersweet chocolate, chopped into 1/2 inch pieces

Preheat your oven to 375 degrees F.  Line two large baking sheets with parchment. Put 1/2 cup granulated sugar onto a plate and set aside.

Whisk flour, cocoa powder, salt and baking soda together in a small bowl and set aside.

In another small bowl whisk together the corn syrup, egg white and vanilla and set aside.

Beat the butter, brown sugar and remaining 1/3 cup of white sugar together until light and fluffy (2 minutes). Add the corn syrup mixture and beat until combined (20 seconds). Add the flour mixture and chopped chocolate and mix until just combined (30 seconds), making sure there isn’t any unmixed flour pockets.

Chill dough for 30 minutes (but no longer than 30 minutes, according to the recipe). Divide the dough into 16 equal portions (or use a 1.5″ ice cream scoop to create the cookies – this will yield more than 16 cookies), roll between your hands into a ball and then roll the balls in the sugar to coat. Put on baking sheets, 2 inches apart and bake 10-11 minutes.

Cookies are done when they have cracked and still look wet between the cracks. It’s important to not over bake the cookies. Allow the cookies to cool 5 minutes on the cookie sheets and then cool fully on a wire rack.

Yield:  16 – 24 cookies

http://stylishcuisine.com/?p=734

Retrieved 10/20/11