Food Flight

An aviator's culinary adventures

Crepes Again January 25, 2010

Filed under: breakfast,Dessert — flyingbubble @ 1:01 am
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My dad flew into town this weekend so he could take one of our cars back to California.  It was great to see him but sad because it will be a while before we get together again.  He landed after 11pm on Friday night, so Red, mom and I stayed up to go get him (Red was definitely grumpy being up past his bedtime).  Fully expecting to sleep in on Saturday morning, Red woke me up around 8 and coaxed me into to walking and feeding him.  Around 9 we decided to go wake up the parents with slobbery kisses (well only Red did the kissing).  My sleepy dad rolls over and inquires about what we might be having for breakfast.  Naturally, my mother volunteers me to cook and starts listing meals that I know how to make!  (Apparently I’m the designated cook in the family now… didn’t see that coming when I started this blog).  My dad said that crepes sounded good, clearly unaware of the requirement for the batter to chill for at least 2 hours or overnight.  Aiming to please, I agreed to cook and went to work on the batter figuring that the refrigeration was a guideline and not a rule.  My second hurdle that morning was a lack of butter… and when cooking from Julia Child’s book, that qualifies as a disaster.

I found a partial stick in my mom’s butter serving dish so I just threw that in the batter and hoped it would be close enough to the 5 Tbs I needed.  After blending the batter and putting in the fridge, it occurred to me that my mom wanted to “fill” the crepes with butter and sugar.  The only butter we had left was laced with tarragon from a steak cook out we’d had over the holidays.  With my tail between my legs, I walked back to my parents room and announced that breakfast would be delayed because I needed to run to the store for butter.  My mom went with so I could just run in and out quickly.  While at the store, I also grabbed a couple oranges, green onions and mushrooms.  I started making the crepes (the batter probably chilled for about 45 minutes) and the process was far from smooth sailing.  I couldn’t seem to get the temperature right, or keep the pan at the same temperature.  I only adjusted the temperature knob once in the beginning but the crepes alternated between cooking super fast and super slow.  Some of them were a deep dark brown color that could possibly be construed as black, and some barely had any brown but some faint tan spots on both sides.  I’m attributing the cooking difficulties to the mystery amount of butter in the batter and the lack of time for the ingredients to “settle” in the fridge.  There’s just no way it could have been my fault!! (haha).  My mom made orange sugar for the filling by rubbing the sugar in orange peels (Julia’s recommendation) and zesting the two large oranges into the sugar.  Despite the struggles the result was delicious and most wouldn’t notice that there had been any problems in the kitchen.

Once I finished filling the crepes I tossed the sliced mushrooms into the pan and after sufficiently sauteing them, I added chopped green onions and then egg whites (with one whole egg added).  Seasoned with salt and Pepper and scrambled the eggs.  Over all it was a delicious breakfast!  Green onions and mushrooms are one of my favorite veggie combos to scramble with eggs or add to an omelette. Enjoy the pictures.

And, the funny picture of the day: I screwed up one of the crepes pretty badly and it resembled scrambled eggs.  I photographed the anomaly and dubbed it “scrambled crepe”! (My mom added butter and sugar and ate it anyway).

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Julia Child’s Orange Bavarian Cream January 18, 2010

Filed under: Dessert — flyingbubble @ 7:34 pm
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While I’m certainly not embarking on a mission to “Master the Art of French Cooking” I plan to try all the recipes that sound good to me.  I’m not as drawn to the traditional flavors or French cuisine as Spanish/Mexican, Asian, and Indian flavors.  Of course, I have yet to find a dessert that I don’t like :).  My next installment from the dessert section of my Julia child book is the Bavarian Cream.  The authors (Julia Child, Louisette Bertholle, Simone Beck) highly recommended the Orange flavored cream, so I chose the orange despite the strong temptation to try the chocolate version.  I went out to purchased the ingredients as soon as I decided to try the recipe but those shopping bags sat untouched on my counter for the next 3 days.  I was clearly just a little apprehensive about starting this elaborate recipe.  Yesterday, I finally decided to set aside a block of my day to master the art of Bavarian creams.  I followed every step of the recipe and used the correct amounts of all the ingredients.  Halfway through the process I realized that a sous chef could have made my life much easier.  I think most new “student” cooks can relate to the scene of pots bubbling on the stove, mixing bowl spinning in the stand mixer, ingredients, bowls, spoons, other utensils strewn about the kitchen like a bomb exploded.

That’s a completely unexaggerated description of my mom’s kitchen while I was working!  I was vigorously beating the orange custard in a pot on the stove and I turned around to check on the egg whites which should have been whisking into a beautiful meringue.  Instead of perfect soft peaks, I turned around to see egg white clouds flying from the bowl in all directions all over the kitchen!! Yikes, apparently the bowl I chose for the eggs white wasn’t large enough and I’m not sure how much egg I lost but the final product is short a few splatters of egg white fluff.  My dog Red was eager to help out of course and thoroughly licked the floor clean of egg whites.  Which is why it is important to have a dog around when you cook.  The other disastrous part of this recipe was folding the egg whites into the orange custard.  This was supposed to be done over ice so that the hot custard would cool and partially set as the egg whites were added.  I had one pot that I thought might be larger than the mixing bowl the custard was in, so I filled that pot with ice and placed the mixing bowl on top (it wouldn’t drop into the pot all the way).  I realized that the mixture wasn’t cooling off very quickly if at all so I decided to add water to the ice so it would reach and cool the mixing bowl.  Of course, not fulling thinking it through I placed the mixing bowl back in the pot and practically flooded the kitchen as all the excess water poured over the edges!  Fortunately, my mom was in the bedroom painting where she was sheltered from the chaotic scene in her kitchen.  Ultimately I got all the steps completed and poured the custard mix into the mold (a beautiful star shape from IKEA), and placed the orange molded goop in the refrigerator.

Then I turned around and was almost surprised at the messy kitchen despite having been the creator.  I immediately went to work on scrubing pots and dishes and loading the dish washer.  About half way through this effort, I discovered that the garbage disposal wasn’t draining and the excess water was filling up the other sink.  I guess I pushed a few too many orange peels down the drain and there is a clog in the pipes.  My dad explained over the phone how to undo the trap and check for a clog.  My mom and I spent most of the evening yesterday trying things to unclog the pipes and we poured half a bottle of liquid plumber down the sink to soak overnight.  It’s now almost dinnertime the next day and as I type this, my mom has a garden hose shoved up the pipe which leads into the wall.  We’re trying to flush out the clog so I’ve been running in and out of the house turning the water on for her.  What I’ve learned from this experience is that Bavarian Creams are difficult to cook!  Be patient with yourself and do your best to read the recipe and head and be fully prepared for all the steps you’ll have to take.  That should reduce the frantic rushing around which caused such a huge mess in my kitchen.  I think the cream is supposed to have an even color and texture, so please ignore the white spots and clear orange top coat to my Bavarian Cream :).  Enjoy the pictures and if you decide to try it, God speed.

Bavarois A L’Orange

INGREDIENTS:

2 large, fine, bright-skinned oranges

2 large sugar lumps

1.5 Tb (1.5 packages) gelatin

7 egg yolks

1 cup granulated sugar

2 tsp cornstarch

1 1/2 cups boiling milk

5 egg whites

1 Tb granulated sugar

1/2 cup chilled whipping cream

2 Tb orange liqueur

DIRECTIONS:

Wash and dry the oranges.  One at a time, rub the sugar lumps over them until all sides of each lump are impregnated with orange oil.  Mash the sugar lumps in the mixing bowl.  Grate the orange part of the skins into the bowl.

Squeeze the juice of the oranges into the cup , to make 1/2 to 3/4 cup of strained juice.  Sprinkle the gelatin over the orange juice and set aside to soften.

Following the procedure for creme anglaise, add the egg yolks to the orange sugar in the mixing bowl. Gradually beat in the granulated sugar and continue beating for 2 to 3 minutes until mixture is pale yellow and forms the ribbon.  Beat in the cornstarch.

Beat the milk in a thin stream of droplets into the egg yolk mixture.  Pour into saucepan and set over moderate heat.  Stir wooden spoon until mixture thickens enough to coat the spoon lightly (170 degrees).  Do not overheat or egg yolks will scramble.  Remove from heat and immediately add the orange juice and gelatin mixture, beating for a moment or two until gelatin has dissolved completely.  Rinse out the mixing bowl and pour in the custard.

Beat the egg whites and a pinch of salt until soft peaks are formed; sprinkle on the sugar and beat until stiff peaks are formed.  Using a rubber spatula, fold the egg whites into the hot custard.  Set over the ice.  Fold delicately with spatula frequently while mixture is cooling, to keep it from separating.  When cold and almost but not quite set, proceed with recipe.

Beat cream over the preceding bowl of ice until cream has doubled in volume and beater leaves faint traces on the surface.  Fold the whipped cream and orange liqueur into the custard.

Rinse mold in cold water and shake out excess.  Turn the Bavarian cream into the mold.  Cover with the waxed paper.  Chill for 3-4 hours or overnight.

Remove waxed paper.  Dip mold in very hot water for 1 second ( a second or 2 longer for a porcelain mold) run knife around the edge of the cream, and reverse on a chilled serving platter. (May be unmolded and refrigerated several hours before serving.) Serve surrounded with sugared orange segments.

 

Breakfast Pizza Mexican Style December 30, 2009

Filed under: breakfast,Pizza — flyingbubble @ 3:25 pm
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I’m not going to repost the breakfast pizza recipe but these are much better pictures than I posted before.  I only had my iphone available for pictures the last time we made this.  As I stated in the previous post, the recipe is versatile.  Here is one example of a different flavor combination for the pizza.  We replaced the pork sausage with Chorizo (which is basically the same thing but it has some awesome mexican spices).  We used a mexican cheese blend and replaced the hash browns with diced red bell peppers.  I also sprinkled some dried cilantro on top to complement the mexican spices.  I’m at home with my parents and I have access to a wider selection of kitchen accessories, which is why we were able to create a round pizza this time.  Its a fairly simple recipe to whip up, so if you don’t mind waiting 25 minutes for the pizza to cook, I highly recommend giving it a chance!

 

The Last Breakfast :( September 24, 2009

Filed under: breakfast — flyingbubble @ 12:55 am
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This is a recipe that Jeremiah and I created ourselves on his last morning here in Annapolis.  He drove up to Newport, RI for a temporary job as a tutor at the Naval Academy Prep School (NAPS).   This occasion was especially sad because I will be leaving for Pensacola before he returns.  We decided that instead of heading out to eat (which we seriously considered) it would make more sense for us to cook something together.  We have discovered that when we combine Jeremiah’s creativity with my knowledge of cooking (somewhat limited at this point), we can create some pretty amazing meals.  They tend to have a spicy southwestern flavor so that must be our style.  This dish was created by what we had on hand that needed to be used up.

Diverse Breakfast Scramble

bfastscramble1 1/2 Tomato

1/2 can whole kernel corn

1/2 yellow onion

3 eggs

1/2 cup milk

cilantro, salt, pepper to taste

dash of hot sauce

1 cup shredded cheese, divided

frozen hash browns

Jeremiah cooked up the scramble. He threw the tomatoes, corn and onion into the skillet to cook a bit first, then added the egg milk and spice mixture with half the cheese and then scrambled the eggs.  Meanwhile, I browned up the frozen hash browns, I don’t think I did it quite right since they didn’t turn brown.  It was my first time.  Once the eggs were done we plated the hash browns and topped that with the egg mixture with a sprinkle of cheese over the top.  The result was surprising good.  Next time I’d like to try my own hash browns the pre-made frozen kind was a bit bland.  I would also probably use more eggs next time but we only had 3 left.  We added milk to increase the volume enough to feed us both. 🙂

bfastscramble2

Once I double check the amounts of each ingredient (Jeremiah did all the measuring when I wasn’t looking). I’ll put together a nutritional profile for this recipe.

 

Stuffed Green Peppers September 19, 2009

Filed under: Vegetarian — flyingbubble @ 9:50 am
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stuffedpeppers1My boyfriend called me around 4pm and suggested that we make stuffed peppers for dinner.  I agreed and when I arrived at his house he showed me the two recipes he had found in his Better Homes and Gardens NEW COOK BOOK.  The cookbook came from his Grandma in Kansas and its about 2 inches thick!  He had found a meat filled version and a vegetable version.  We both jumped at the vegetable one because of the southwestern flavors. Corn and black beans are meant to be together, then add jalepenos and cheese to the mix and it doesn’t get much better!

The recipe was easy to follow and it turned out beautifully and tasted just as good as we had imagined.  We made 4 so we saved the other two for breakfast this morning, we just toss a fried egg on top and doused the whole thing with hot sauce.  Spicy breakfast is always a good way to start your morning!

Here’s the recipe:

Stuffed Green Sweet Peppers

4 large green sweet peppers

1 15oz can black beans, drained and rinsed

1 83/4 oz can whole kernel corn, drained

1/2 cup chopped onion

1/3 cup long grain rice

1-2 jalepeno peppers, chopped

1/8 tsp salt

2 Tbsp snipped fresh cilantro, or 1/2 tsp dried cilantro

3/4 cup shredded reduced fat Monterey Jack cheese (3 oz)

Directions: Fill a large pot half full of water; bring to boiling.  Meanwhile, cut tops from sweet peppers; remove seeds. Chop sweet pepper tops, set aside. Add whole sweet peppers to boiling water; return to boiling. Reduce heat and cook, covered, for 4 to 5 minutes or till just tender.

stuffedpeppers2Meanwhile, in a medium saucepan combine the chopped sweet pepper tops, black beans, corn, onion, uncooked rice, jalepeno peppers, salt, and 1 cup water. Bring to boiling; reduce heat.

stuffedpeppers

Cover and simmer about 15 minutes or till rice is tender. Stir in cilantro and half of the cheese; toss to mix. If necessary , let the rice mixture stand, covered, about 5 minutes or till water is absorbed.

stuffedpeppers3

Fill sweet peppers with rice mixture. Place in a 2 quart square baking dish; sprinkle with remaining cheese. Bake, uncovered, in a 400 degree oven about 15 minutes or till cheese melts. Makes 4 main-dish servings.

Nutrition facts per serving: 248 calories, 5 g fat (2g sat fat), 15mg cholesterol, 602mg sodium, 42g carb, 7g fiber, 16g protein                                                                                                                                               Daily Values: VitA 8%, VitC 107%, Calcium 17%, Iron 17%

stuffedpeppers4stuffedpeppers5 The breakfast version with a fried egg and hot sauce, equally as good 🙂

 

Breakfast Pizza September 7, 2009

Filed under: breakfast,Pizza — flyingbubble @ 8:29 am
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I’m planning to try cooking up a breakfast pizza this morning. This will be a new recipe (I’ve never done a pizza) but my boyfriend is back in town and will be helping me out 🙂 I’ll update this post once I get him out of bed and we actually make the pizza! Happy Labor Day.

~*2 hours later*~

BreakfastPizza3

This pizza is AWESOME!

BreakfastPizza1

I spent a bit of time last night searching for a good breakfast recipe to make with my boyfriend.  He was gone for two weeks visiting his family in Pittsburg, KS and Coffeyville, KS.   His grandma gave him a cookbook (Seasoned with Love) that was compiled from real small town family recipes in Frontenac, Kansas.  From the introduction,

“Many of these recipes are special because they are original recipes of our deceased mothers, grandmothers and others… Some of the recipes are treasured family keepsakes and some are new; however, they all reflect the love of good cooking.”

There was no “breakfast” section but I came across this recipe in the main dishes chapter.  As I will probably continue to do… I did not follow the recipe completely.  This time I actually had all the the ingredients and intended to follow it, but we both forgot to add the potatoes. So the photos are of a potatoless pizza. We used an italian sausage and an italian four cheese blend (mozzarella, asiago, mild cheddar, provolone).  I had a carton of extra large eggs so I did 4 eggs and one egg white to lower the volume level.  We also do not have a round pizza pan, just a small ancient cookie sheet that we cover with tin foil for sanitary reasons.

BreakfastPIzza2

The pizza is incredibly good! Its also a very flexible idea, you could make this with any meat and any cheese, maybe add some vegatables or extra spices. The possibilities are endless.

Here is the recipe from Seasoned with Love (Frontenac, Kansas 1992)

Breakfast Pizza

1 lb bulk pork sausage

1 (8) pkg. refridgerated crescent rolls

1 cup frozen loose pack hash brown potatoes, thawed

2 Tbsp. grated Parmesan cheese

5 eggs

1 cup shredded sharp Cheddar cheese (4 oz) or Mozzarella, Swiss or Monterey Jack cheese

1/2 tsp each salt and pepper

1/4 cup milk

In a skillet cook sausage until browned and drain off excess fat. Separate crescent dough into 8 triangles. Place in an ungreased 12 in pizza pan with points toward the center. Press over bottom and up sides to form crust. Seal perforation. Spoon sausage over crust. Sprinkle with potatoes. Top with cheese. In a bowl, beat together eggs, milk, salt and pepper. Pour over crust. Sprinkle Parmesan cheese over all. Bake in 375 oven for 25 to 30 minutes. Makes 6 to 8 servings.

Lega Simone/ Pittsburg, KS

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