Mustard-Swiss Crackers

This is a new recipe for me and a new idea as well. I have so very many cookbooks, but just for convenience sake, I usually use recipes I’ve saved on my cute little red drive from off the interweb.

Well that stops now. I am going through so rather old cookbooks to start “cooking the books.” I won’t do it all at one time, just as I feel like it, but this is my first foray into the idea.  I already know what I have next in line – spoilers, but since I had swiss in the house and all kinds of mustard and I have an unnatural thing for crackers, I decided to start here. My changes, due to not wanting to go to the Publix,  are noted below.

D&D_28248 Tbs cold unsalted butter, cut into cubes
8 ozs Swiss cheese, coarsely grated (2 1/4 cups)
1 cup all-purpose flour
3 Tbs Dijon mustard – used Gulden’s and added Dijon to the next grocery list
2 tsp dry mustard (Coleman’s)
1 1/2 tsp mustard seeds – didn’t use
1 tsp salt

In the bowl of the food processor, blend butter and cheese until almost smooth. Add remaining ingredients and pulse until combined. Divide dough between two sheets of waxed paper and role into an 8 inch log. Wrap tightly in wax paper and then foil; freeze until firm, 1 1/2 – 2 hours.*

Preheat oven to 350 degrees. Line baking sheet with parchment. Cut logs into 1/4 inch slices and arrange 1 inch apart. Bake, turning half way through until edges are golden brown, about 15 minutes. Transfer to wire rack to cool.

Source: The Best American Recipes: 2004-2005

Cook the Book 2018

*Refrigerate overnight – totally worked as it most of the time does.

Dough 7 April

Baked 10 April – smells a lot like mustard, but the taste is wanting. Needs some heat and I think the Swiss just gets lost in the end. So we shall try this again – maybe adding a pinch of cayenne

They bake up beautifully though, so worth another try (very soon) with some flavor adjustments. Maybe the Dijon mustard will make a change too.  Sprinkle of some salt on the top. Not sure – so many ways that this can go.

Love things you can prep and leave in the fridge and bake a few days later. Makes baking in the evening after work so much easier. You feel like you’ve accomplished something on a Wednesday or whatever.

 

Homemade Mascarpone

I’m just not sure how many dogs get to have some homemade mascarpone cheese. My guess, is it just mine. This could not be easier to make and it tastes amazing. I will do the cost / benefit thing to see if it makes sense, but in my head this is so simple with things I already have on hand that I’m pretty sure this is a good deal. And did I say it tastes really good, because it is not just the Hoodie boy that likes it. It is me too.

D&D_2726Makes about 2 cups

2 cups heavy cream
1 tablespoon lemon juice

Note – do use a thermometer for this recipe.

In a saucepan, slowly bring the heavy cream to a low simmer. The temperature should reach at 180° F and the goal is to try to keep it around there.

Let simmer at 180° F for 3 minutes then add in the lemon juice.

Simmer for another 3 minutes, then remove from heat. Let cool to room temperature, 30 minutes.

Fill a small strainer with several layers of cheesecloth and set over a glass measuring cup.

Pour the cooled mascarpone mixture into the cheesecloth and stick the entire bowl in the fridge overnight, cover the whole thing in plastic wrap.

The next day, take it out, whip it up and use it however you would like. Keeps for a week in the fridge, if it lasts that long – in mine and Hood’s case, that is a no.

D&D_2728Source: Food52

Maple-Glazed Rosemary Pecans

So I guess I’m not the only person who has no-recipe recipes. I was a little concerned with this, as it is a little vague, but it turned out quite smashing.

D&D_2677I love sugared nuts and fresh rosemary goes so very well with the slight sweetness of fresh, fat pecans – great pairing. Now you do have to spend the dead presidents on the maple syrup and I do that anyway, but this is an application where you want top quality everything. Don’t skimp. The pecans are locals – Renfroe – the best available around here and are always stored in the refrigerator. The Maldon is from SaltWorks – affordable, easy shipping costs, and lots of other salt options to try.  Rosemary has to be freshly cut from whatever little/big plant you have.

I start a rosemary every early spring in a pot and then move it to a strange little place in our yard. There is no watering going on there, it is bordered by our driveway and is backed by a brick way – oh, and it it west-facing. That is prime real estate for rosemary. Hot and dry makes excellent rosemary. The first one I planted there went from a 4 inch pot to a 4 foot wide plant. I miss that thing – garden remodel and stupid mistake. But I now have a new little plant in a pot to start again.

2 cups raw pecan halves
Maple syrup
Flakey salt – Maldon
Fresh rosemary leaves, minced
Zest of a lemon

Preheat oven to 450 degrees. Lay pecans on single layer on parchment-lined baking sheet. Sprinkle a few rosemary leaves on top. Add lemon zest. Drizzle with maple syrup, enough to coat with more for pecans to sizzle in. Sprinkle with a few pinches of sea salt. Mix it all together with a spatula.

Bake 5 – 7 minutes, checking regularly. Remove when syrup is bubbling and the nuts are beginning to just brown. Let cool, turning to coat with any maple, rosemary, and salt. Check for salt and make sure it is where you like to balance the maple syrup and accent the rosemary.

Source: kaleandcaramel.tumblr.com/maple-rosemary-pecans

Notes: Next time I make these I will add some heat, probably cayenne, but maybe a dash or two of hot sauce in the maple syrup would be good. Next time, and there will be a next time, I will squeeze the lemon juice over the hot pecans as they come out of the oven.

If a recipe calls for flakey salt, I always use Maldon. Worth every penny and every pinch.

Pecan Tassies

Another Christmas requirement. I just cannot help myself. I need them for Christmas. No, I really need them. I am sure I have been making these for, dear lord, 20 years or more and they are still as good today as they were back then. I do have much better mini muffin pans now but I remember the good old days of making these. And they were messy days indeed. Also lots of hand washing dishes. Even though I do that now too. Please need a new dishwasher – just to be spoiled again. D&D_2545.jpg

8 oz cream cheese, softened
1 cup unsalted butter, softened
2 cups all purpose flour
2 large eggs
2 cups brown sugar
2 tsp vanilla
1  1/2 cups pecans, chopped (I mix both pecans and walnuts. I like the meaty texture of walnuts.

In a stand mixer, beat cream cheese and butter together until smooth. Add the flour and pat into two disks and chill for an hour or so but I usually let it chill overnight.

Lightly beat eggs and add sugar and vanilla and stir in pecans (or whatever combination of nuts).

Press dough into greased mini muffin pans and fill with nut mixture with in 1/4 inch of the top.

Bake at 350 degrees for 25 – 28 minutes turning pans half way through.

22 December 2017 – make dough, morning; 23 December – bake – 3/4 c pecans & 3/4 c walnuts. In my opinion, it needs the walnuts – it is definitely a texture thing, if that makes any sense at all.

We’re going to have a TV Party tonight. All Right! Or, oops, a Pumpkin Party. Same thing, maybe?

Oh, dear, lord where did TV Party come back from? Black Flag – Henry Rollins – Repo Man. Such an odd thing – yes, odd but funny and strange in the same way the film Raising Arizona is.

D&D_2167Well, every year I go to Scott Novota’s pumpkin party – Strong Street Studio. Just one of those things I save my little money for and then spend ridiculous amounts to purchase two or three blown glass pumpkins. This year for two really beautiful pumpkins I spent $129.00. But this is only my “stupid” waste of my money. I am not a clothes shopper, I do like shoes, but I am just not a shopper – I put it off as long as frigging possible. Right now, I need new jeans, new Keds, and a few lot more long-sleeved shirts, but it is such a chore.  The MotH should be grateful, really. So I do not feel too bad for spending dumb amounts of money on glass pumpkins.

Can’t help myself, but I have this thing for individually blown glass pumpkins. It is because the MotH surprised me for my birthday not long after we moved to Pensacola with a glass blowing weekend class. I have been, for a very long time, a potter – through high schools (every year) and in community college, and then in a community center. Pottery and glass blowing seemed so similar to me, but they are very different, and at the same time a little similar too.

I guess after the glass blowing weekend you realize how difficult it is – especially if you are a female because arm strength is a big part of this job – same for throwing on a wheel, but glass is way heavier than clay. I can attest to that. And dear lord, the rod you have to put the molten glass is not light weight either. Out of my depth.

So I have an appreciation for Strong Street Studio – I would like to apprentice there – much as I would like to apprentice at Au Peche Mignon. I wonder am I too old to do either – and that depresses me greatly. Slightly opposite apprenticeships if you think about it.

My collection – so far. And this. The rest are here.

But this is, by far, my favorite. It just looks so wickedly evil. Never seen one that was its equal. dd_img_0850-edit

Sometimes (Often Times) I have this in my bag …

Actually (and I hate to use that word – really hate it*), this is not terribly exciting, but it makes my day at the office (how sad is that?). It is a lemon – I know, So. Very. Exciting. sigh.

I have this habit of bringing together odd bits of food from home for my breakfast / lunch to cobble together and occasionally make a great lunch hack. I just prefer it to buying lunch out. Snob that I am, I like my cooking better than most others. Probably because I make the things I like – like right now, I am on a pan-roasted mushroom trip. Not sure why, but it works for me.

I tend to eat crackers for breakfast just to choke down the stupid mess of meds for the equally stupid lupus that has become a very crappie part of my life recently – hello, medical field – not impressed so far. Okay – enough of that.

Back to it – It is amazing what a fresh lemon can do – just the juice, since I do not have a zester at the office. Although I probably should think about getting one. Fresh lemon (or lime) zest is just lovely. What about grapefruit zest – now there is an idea. Also need a pepper grinder too, if I really want to make the lunch hack thing special (and we all want it to be special, don’t we?)

We have the “Real Lemon” juice in a bottle in the office fridge, but it is just so lame compared to fresh lemon – even if the lemon is kind of a lame, old-ish lemon from the back of my fridge at the house – that juice makes all the difference. The difference is really very telling – not a joke. cropped-dd_1784

So I have some left over rice, maybe with some artichoke hearts in it, and then I add my favorite garlicy pan-roasted mushrooms on top and heat it up. What makes it perfect? Fresh lemon juice. You see where this is going, right?

Just put a lemon in your bag. It will be fine. And it is kind of cool. Kind of like a fez.~

* Inspector Morse always hated that word too and I love my Morse (John Thaw). That’s a post for a whole other time. Or as Dr River Song would say, “That’s a whole other birthday.” Yes, a cool Dr. Who reference~. My total geek is showing.

When you get right down to it  – it is the author of the Morse stories, Colin Dexter that, I think,  hated “actually.” Understandable. But I do have to quibble with his use of “sludgy” green eyes – seems to be a recurring theme that I resent because my green eyes are said to be lovely. I was going to say hot, but only blue eyes and brown eyes are hot and to be honest, no one knows what to do with hazel eyes. Genetic randomness right there.

The Boy has lovely blue eyes that can turn grey depending on what he is wearing or even what kind of mood he is in. I did not know that could happen. But how does a child with two green-eyed parents end up with a blue-eyed child. Apparently blue eyes can stay hidden from previous generations, so I expect that is it. Way to much science for me. Hello, Gregor Mendel and principals of inheritance. See, I did learn some science in Jr. High School. Who knew?

““

Well, we just went for a wander, didn’t we? Or, I guess it was me that let this tiny brain of mine wander a bit.

Back to lemons, in your bag, to make you desk meal (lunch hack) a real treat vs. a total bore. Your call.

 

Au Peche Mignon – a little sin …

The best name for a French pastry shop I have ever heard. This is the one thing that makes going to Tallahassee, or through Tallahassee on the way to Orlando for work, or through Tallahassee on the way to Jacksonville tolerable. Thankfully we do not have to make the long (boring) drive to Jax on I-10 anymore. Just Pine trees – sigh.

This shop opened up the year we moved to Tallahassee and I am not entirely sure how I found it, might be because it near a great sushi restaurant – Kitcho, but Au Peche Mignon quickly became a favorite of mine. I could not afford it as a student very often, but it was a total splurge for me. Even one pain au chocolate was worth it – what a total pleasure.

D&D_2126This time I am ordering ahead of time to make sure I get the things that I want. As mentioned many (many) times, I am not a huge fan of chocolates, but Au Peche Mignon makes a bit of a liar of me – it is always the Noisette – a whole caramelized hazelnut (I want to know how to do that) covered in gianduja (which is odd because I do not like nutella), encased in dark chocolate. This is just the most amazing chocolate for someone who really does not care for chocolate in the grand scheme of things. I would like to just intern there and learn how to do things – that would make me really happy. Unfortunately these chocolates are a Christmas treat that I will not get in September. Sigh.

So here is the rest of the order for our way home from Orlando through Tallahassee.*

2 Croissants
4 Pain au chocolates
8 pieces of chocolate – it is so worth the $15.00
1 key lime tart – my first time with this.

I am going to spend way too much money, but I only do it twice a year at best. You have to eat the pastries fast, but the chocolates can last in the fridge for quite some time. Yep, spent $40, but it made me stupidly happy.

*Hopkins’ Eatery is another Tallahassee favorite – some of the best sandwiches ever – see: The Spin.