Blueberry Upside-Down Skillet Cake

I think this is such a great idea. I love blueberries.  A lot. I really am not too much of a fan of other fruits. There are just a few:  Blueberries, blackberries, nectarines, grapes, apples, esp. Granny Smith, raisins, but that is dried fruit but it is still fruit and I love that. Are cranberries a fruit? I am not sure, but I like them both fresh and dried. I guess they are a fruit. This just shows my lack of knowledge. And I am too lazy to check it out.

I think the orange juice in this in this recipe will likely make it. I have orange juice in my cranberry relish recipe for Thanksgiving and it makes me happy. It just works. Sometimes you just need that slight acidity with a little sweetness – not the over powering citrus like a lemon. But some times you need that too – Pecorino Chicken is a great example. Indeed.

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4 Tbs unsalted butter, cubed
1 cup packed light brown sugar
1/4 orange juice
1 cup fresh or frozen blueberries
1 1/2 cups all-purpose flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1 large egg, room temperature
1/2 cup whole milk
8 Tbs unsalted butter, melted
1/2 tsp vanilla

Preheat oven to 400 degrees. In a ten-inch oven proof* skillet, melt butter over medium low heat, stir in brown sugar until dissolved. Remove from heat. Stir in orang juice and the place blueberries over mixture.

In a large-ish bowl, sift together flour, sugar, baking powder, and salt. In a large bowl, mix together egg, milk, butter, and vanilla until blended. Add wet ingredients into flour mixture, until it just comes together – do not over mix. Pour over blueberry in the skillet.

Bake 18 – 22 minutes or until toothpick comes out clean. Cool 10 minutes before inverting onto serving plate. Dust with some powder sugar, or, whipped cream, or vanilla ice cream or whatever strikes your fancy.

Notes: I am going to make this again. I did not let it bake enough to set the cake. Boo. That said, the parts that I did eat were really good. I may make this the next time with frozen (organic – yes, I did it) blueberries which means I could make it just about any time.

Source: I got nothing. And I really feel bad about that. If someone recognizes this –  let me know. I want to give credit where credit is due. But sometimes I just mess up in this department.

* If you are not sure if your skillet, esp. the handle, is heat-proof at this temperature, just wrap the handle in a couple of layers of heavy duty foil. It works. See: Apple Sour Cream Butterscotch Upside-Down Cake that I make all the time, especially for the Boy’s birthday.

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Creamy Pesto ….

I know I have never done this before but I think the idea is really solid.   I love pesto. I could eat it in a different way and on daily basis. And that includes breakfast.  On pasta which might just be my favorite, but I love pesto mixed with sun-dried tomatoes and spread between layers of cream cheese. And it is amazing yes, and stupidly good.  I just keep saying that, don’t I?

D&D_2020Basil – 2 bunches, stems removed
Garlic – 2 cloves or or more if you would like it
1 1/4 cups walnuts or there abouts – fear the pine nuts.*
1/4 cup really good olive oil
Whole milk ricotta

First mix the garlic in the food processor. Then add the walnuts and mix it up again   Do this before you add the basil. Because this is a good thing. It just seems to work so well. Then stream the olive oil in until you have it the consistency you want. Since I knew I would be adding ricotta, I opted for a little less olive oil than usual. Add about 1/4 cup of ricotta and see what you think. You might want a smidge more oil or a little more ricotta. If you want to go all crazy, toss in a few oil-packed sun-dried tomatoes. Never a bad thing.

As always I add my Parmesan last and make sure I have extra for garnish.

I have to say that I’m glad I tried this the night I made it because after that the Boy ate the rest. Guess that’s a testament to the fact that it was good. Yep really good. Adding the ricotta did make the pesto a bit heavier, so it might be better if the fall, but I will be doing it again and I think the next time sun-dried tomatoes will be added.

Butterscotch Pudding – Gourmet

D&D_1886I love homemade pudding and it really could not be much easier if you get right down to it. There are two schools of thought to this – the egg yolk version or the cornstarch version. They both have the merits and to be honest, I am not sure I have a preference excepting that the egg version can leave you with some egg bits in it and that is never good eats.

1/2 packed dark brown sugar
2 Tbs plus 2 tsp cornstarch
1 1/2 cups whole milk
1/2 cup heavy cream
2 Tbs unsalted butter, cut into bits
1 teaspoon pure vanilla extract

Whisk together brown sugar, cornstarch, and 1/4 tsp salt in a heavy medium saucepan, then whisk in milk and cream. Bring to a boil over medium heat, whisking frequently, then boil, whisking, 1 minute. Remove from heat and whisk in butter and vanilla. Pour into a bowl, then cover surface with buttered wax paper and chill until cold, at least 1 1/2 hours.

2 June 2017 – just trying to be normal for a little while, but this is a difficult time for me. I am not sure it is working at all. Nope, not likely. But the pudding is pretty damn good. At least the best that I can expect.

Yes, while I am posting this in August, my June was quite difficult.  We will say lupus and be done with it.

Oh, I totally forgot, I made little mini cups of pudding for the office and I could not keep myself away from them … but I did my best and I think the rest of the office enjoyed them. At least I hoped so.

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Work Food Hacks

So I eat lunch at work quite often (most days). And I bring leftovers because I don’t care for cold sandwiches with one amazing exception*. So what to do to make it interesting and different and using the limited equipment we have at the office to make it work. In my case, that’s a microwave, a toaster, and a toaster oven, so it really is somewhat limited.

So this will be a recurring post with my terrible iPhone camera pictures. 

First up – Mushroom Fontina Toasts which is a play on Mushroom & Fontina Crostini 

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Yes, this picture is pretty much awful. But it was my lunch and I enjoyed the hell out of it.

So I brought some Italian bread into the office with some of the leftover mushroom shallot garlic mixture. Then I went to the Publix and got some thick sliced Fontina from the deli. So I heat the toaster oven while I toast the Italian bread in the toaster. Meanwhile I heated the mushroom mixture in the microwave just a bit. Not too much though.

So this is how you put it all together: with the toaster oven heated, on broil, top the toasted bread with the warm mushroom mixture, and then top with the thick sliced Fontina. Broil until the desired gooey-ness factor is achieved.

Then put it on your ugly paper plate and have a great lunch at work. 

Now here are some extra tips – have some lemons available, even at the office, oh and it never hurts to have a small bottle of Worcestershire sauce for they both are fresh flavors. 

* cheddar, mayonnaise, and homemade hummus, on Italian bread. Oh yes, this is now in my brain and I have to make it again. 

 

Chocolate Guinness Cake – Nigella

I cannot help myself, but I really like Nigella. I know people get weird about the “domestic goddess” thing, but she has always seemed like my kind of cook – do not take it too seriously and have a good time, and that is what I really try to do.

I have her cookbooks “How to Eat,” and “How to be a domestic goddess.” Oh, and “Nigella Summer.” I would love to have such a cool name. When you have a name that many people have – my name, it is kind of annoying. Thankfully my mom was ahead of the curve. There were no other Jennifers in my classes, but lord help you if you were a few years younger than me, there were Jennifers aplenty. Sometimes it helps to be in the forefront of a popular name. And then it is still kind of a thing that I would like a unique name. I guess that is why Jj works for me.

D&D_1945I am always looking for the ultimate version of a Guinness cake, so let’s see how this one stacks up to the other I made last year. I know it is not strictly the Guinness time of year (March), but I don’t really care. It’s what I want to make so it is what shall be made.

Butter for pan
1 cup Guinness stout
10 Tbs unsalted butter
3/4 cup unsweetened cocoa
2 cups superfine sugar
3/4 cup sour cream
2 large eggs
1 Tbs vanilla extract
2 cups all purpose flour
2 1/2 tsp baking soda

1 1/4 cups confectioners’ sugar
8 ozs cream cheese, softened
1/2 cup heavy cream

Preheat oven to 350 degrees. Butter a 9″ springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.

In a small bowl, combine sour cream, eggs, and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place on wire rack and cool completely in pan.

Break up any lumps in confectioners’ sugar – I sift. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.

Remove cake from pan and place on platter. Ice top of cake only to resemble a pint of Guinness. Because that is just really cool.

Quaker Oatmeal Raisin (Walnut) Cookies

I am a total sucker for oatmeal/raisin/walnut cookies in just about any form imaginable. I am not sure why that is, because I do not remember eating loads of these as a kid and don’t remember my mom making them either. I guess it’s one of the strangely good combinations that as an adult I prefer over, say, chocolate chip or something.D&D_2006

It also does not hurt that somehow I think these cookies must be good for you. You know, oats are good for your heart, nuts are good for you, and raisins and just plain tasty. I eat these for breakfast and can feel really good about it. That might just be the best part of all. And it’s all total bullshit, but I can just about convince myself that it works. Yep, I can.

14 Tbs unsalted butter, room temperature
3/4 cup firmly packed brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
3 cups Quaker Oats (quick or old-fashioned)
1 cup raisins + a little more
1 cup coarsely chopped walnuts + a little more

Preheat oven to 350 degrees F. Line a baking sheet with parchment.

Over a piece of waxed paper, sift together flour, baking soda, cinnamon, and salt. In the bowl of a stand mixer, cream together butter and sugars until light and fluffy. Add in eggs, one at a time, and mix, then add vanilla. Add dry ingredients and then oats and mix well to combine. Stir in raisins and walnuts.

Using a cookie scoop (#30), scoop dough onto baking sheet and flatten them a bit. Bake 8 to 10 minutes or until lightly golden brown. Cool 1 minute on the baking sheet then transfer to a wire rack to cool completely.

source: Quaker Oats Company

Andouille in a Blanket … w/ mustard chutney

I just had to make this because I and the MotH love andouille. I mean, honestly, who does not love it? I guess, well, no one. Andouille, originally a French sausage, is best know in the US as its Louisiana cousin. The best andouille, in my opinion, is from the area in and around Lafayette Louisiana. That is also where the best boudin comes from, but that is a whole other post.

This is like the grown up version of pigs in a blanket. And can we just gild the lily with a chutney mustard sauce. So … I shall say it again … stupidly good. This made a great dinner for us one Saturday night as we had had a late lunch and only needed a little snack, but it was a damn tasty snack. D&D_1979

7 ounces all-butter puff pastry, thawed and cut into four 5-inch squares
1 large egg yolk mixed with 1 tablespoon of water
4 andouille sausages (3 ounces each)
1/4 cup Major Grey’s chutney*
2 tablespoons whole-grain mustard

Preheat the oven to 375° and position a rack in the center. Arrange the puff pastry squares on a work surface and brush the top edges with the egg wash. Place the sausages on the bottom edges and roll up the pastry, pressing the edges to seal. Freeze the logs for 10 minutes, or until firm.

Cut the logs into 1/2-inch slices and place them cut side up in 3 mini muffin pans. Bake for 25 minutes, until golden and sizzling. Turn out onto a paper towel-lined rack to cool.

Meanwhile, in a mini food processor, pulse the chutney and mustard just until the chutney is chopped. Spoon a dollop of the chutney mustard on each slice and serve.

MAKE AHEAD: The unbaked sliced rounds can be frozen for up to 1 month. Thaw before baking.

* really looked into making chutney for this, but honest to the lord there are just too many pieces parts to make for something that would just be easier to purchase. Yes, this is woosing out, but sometimes it just makes more sense to buy versus make. In this case, this was a win – all the way around.