Ebelskivers…

Greetings my few readers (looking at you David McC and Tabitha).

So as there was a slight request for me to continue blogging, here is a bit of toe dip into that. This morning I felt the need to make Ebelskivers…do you know these delicious Danish pancakes?!?! I love them, but am likely the worst flipper in history. (Though I secretly suspect the only people ACTUALLY good at flipping them are cooks in Danish bed and breakfasts.)

Breakfast! Ebelskivers with Lingonberry Jam and fruit salad

Anyway Ebelskivers are a round pancake with lingonberry jam in the middle. Very YUMMY! You have to make them in a special pan mine looks like this:

ebelskiver-pan

Cast iron Ebelskiver pan

 

Anywhoodle, I followed a recipe, which I will link to here, but here are the basic steps:

  1. Make a pancake like batter (including whipped egg whites folded in)
  2. Melt butter into each pan pocket
  3. Add some batter
  4. Add some jam
  5. Add some batter, let it cook
  6. Attempt and fail at ninja flipping the dough
  7. Readjust it so it looks somewhat presentable
  8. Let cook, then remove…

That’s it. The hardest part by far is flipping the dough, though patiently whipping the egg whites is somewhat difficult too…

Here is the recipe I followed…

If you try it, let me know how it works. If you’re local and want to borrow my pan, that works too.

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Sweet Chilli Chicken

So I dug into another cookbook for inspiration on this recipe. This is a mains dish modified from a wings appetizer. This drumstick recipe was modified from a wing dish due to a wings shortage at Winco yesterday…shocking! That’s okay, personally I prefer drumsticks, more substance.

Anywho, the key to this dish is a long marinade, I made the marinade this morning, and then occasionally flipped the ziplock over to ensure good coverage (a perk of working from home, you could also start it marinading the night before, and then flip it over before work.) The meat turned out super moist and separated from the bone, a result of the long marinade time. Since it is a marinade and not super vital, I recommend just mixing in proportions you think you would like and then tasting the marinade (obviously before you put the raw chicken in.)

What I used:

  • chicken drumsticks (8)
  • soy sauce (1/4c)
  • sweet chilli sauce (1/4c)
  • honey (2T)
  • salt and pepper (More P than S)
  • rice vinegar (1T)
  • garlic (1tsp)
  • oil (1T)
  • fresh grated ginger (1 T)

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Sweet Chilli Chicken, D ate all three!

What I did:

  1. Mix together everything but the chicken, emulsify it together (AKA whisk it until nothing is separating out.)
  2. Add chicken and marinade to ziplock, refrigerate overnight/all day.
  3. Heat oven to 400F
  4. Bake chicken, turning and adding leftover marinate a couple times in the first 30 minutes. *
  5. Bake until done (approximately 40 minutes.)

*Remember the marinade contained raw chicken, so don’t use it toward the end of baking.

Turned out great, and super easy overall. Marinade was quick to make, the actually baking was super low maintenance.

Bon Appetit.

Beef Goulash

gou·lash
ˈɡo͞oˌläSH,ˈɡo͞oˌlaSH/
noun
1. a highly seasoned Hungarian soup or stew of meat and vegetables, flavored with paprika.

After a ridiculously long absence, I am back on Morris Morsels. No I didn’t stop cooking for the past year, I just stopped blogging about it. Though those of you who know me FB-wise have continued to see occasional food posts. Anywho, over Christmas I showed some family the dormant blog, and they convinced me to start it back up again (thanks C, U.S. and D). So no promises on how often I will add here, but I will just continue to tell you sometimes what I make and how I made it, I hope to hear from you in the comments.

Tonight, I dug out a “one pot” cookbook I had been disappointed by in the past, and thought I would give their Hungarian inspired soup a shot. Beef Goulash Soup (we know, it’s a redundant title).

 

 

I upped the paprika a bit (because: Hungarian!) and instead of using a pasta added homemade spaetzle (because: Hungarian! plus, um spaetzle are awesome.) So here’s the low-down:

What I used:

  • A pound(ish) of ground beef
  • Half an onion diced
  • Diced garlic
  • Rice flour (can use regular of course)
  • Beef broth
  • A can of diced tomatoes
  • Roasted bell pepper
  • A carrot
  • Seasonings (paprika, S&P and oregano)
  • Spaetzle (don’t worry Colette there’s an easy alternative)
  • Sour cream

What I did:

  1. Brown the ground beef in a soup pot
  2. Add diced onion and garlic, cooked for a few minutes
  3. Add two tablespoons rice flour mix and cook a minute
  4. Add 4 cups or so of broth and scrape off bottom of pan
  5. Add diced tomato, diced up bell pepper, carrot, teaspoon of paprika, pinch of oregano, S&P to taste.
  6. Simmer for half hour or more
  7. Cook Spaetzle noodles into the soup, serve with a dollop of sour cream on top.*

*Note, I only added spaetzle cause it seemed like a perfect end to the Hungarian nature of the dish, you could use any sort of pasta, or even tortilla chips.

It turned out great, I really like the creaminess of the soup once the sour cream was mixed in, and other than the long simmering time, it was super easy/fast to make (I cheated and used jarred roasted bell pepper.) Will definitely make this again.

Chicken Cashew

After a years long and very unscientific study involving observing friends and family order at various Thai and Chinese restaurants I have determined that Cashew Chicken is a ridiculously popular dish. Despite this, I don’t remember having made it before.

Anyway, while I am amped up on stir fries this week I decided I should break that trend, I found this one in a book and made it the other night. It turned out well, I liked the basic coating, as it was a lighter version of coated fried chicken.

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Besides tasting great, I like how the color turned out. Very fresh despite the slight coating.

 

What I used:

  • Three chicken thighs
  • Half cup of cornstarch
  • One egg
  • Broccoli florets
  • A red pepper sliced
  • Half an onion sliced
  • Soy sauce
  • Sherry
  • Oyster sauce
  • Handful of cashew
  • Several spring onions sliced

What I did:

  1. Cut the chicken into strips
  2. Dip them in a beaten egg then in cornflour
  3. Fry the chicken pieces up in an oiled wok, remove to paper towel lined bowl
  4. Once removed fry up broccoli then add onion and pepper
  5. Add 2T soy sauce, 2T sherry and 1T oyster sauce, stir together.
  6. Add chicken back into the wok, stir together sliced spring onions and cashews.
  7. Serve over rice.

20140604-123945-45585091.jpg

 

Last night, just to mix it up a bit I made potatoes au gratin. Tonight I am returning to Asia with Lemongrass Marinated Beef….which reminds me I should go make the marinade.

Guten Appetit!

 

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Honey Pepper Beef

Very rarely do I find myself surprised by a dish. I have cooked for a while now, and generally can anticipate how a dish will turn out. Last night I was very pleasantly surprised.

Last weekend my husband and I pored over some cookbooks to get some new and fresh ideas. One of the cookbooks was a Stir Fry one. As you know I tend strongly toward being half Italian and half Thai, so I got TONS of ideas for Stir Fry. On the menu last night was a Cashew Chicken dish, but after some friends rescheduled dinner I got a little lazy and didn’t start thinking about dinner until 6:20. By that point cutting chicken off the bone, dipping and coating the chicken etc was not something I was interested in, so I flipped through the book for a new idea and landed on Honey Pepper Beef. I decided to make that (well just the sauce, but still.) Anyway as the dish was a basic stir fry (fry up a protein, remove, fry up veggies, remove, make sauce, add all together, heat through and serve) I decided to go my own way and then make the Honey Pepper Sauce…the result was OUTSTANDING. The only spice is black pepper, but due to the sugar of the honey and the salt of the oyster and soy sauces, the result is complex, flavorful and hot, but without any black pepper taste. Like I said, I am still surprised.

Image of a bowl of rice and beef stir fry

Here is the Honey Pepper Beef about to be consumed…

Anyway, here is what I made, feel free to go your own direction by ignoring everything but the sauce, especially since that was what I did 🙂

What I used:

  • Cheap-o beef thinly sliced (a little less than a pound just cause that is what I had)
  • About five asparagus spears cut in half and any fat bottoms cut in half again (The veggies really were just open the fridge and see what I needed to use this would rock with broccoli)
  • Some sliced red pepper
  • Three spring onions, the white ends sliced, the greens in bigger pieces and set aside separately
  • A spoonful of diced garlic
  • 2T-ish Oyster Sauce
  • 2T-ish honey
  • 1T-ish soy sauce
  • <1T-ish black pepper
  • Veggie oil for frying
  • A very seasoned wok

 

What I did:

  1. Start your rice maker. (If you don’t have a rice maker go to Amazon, buy a rice maker, and return to step 1 when it arrives.)
  2. Heat some oil in the wok, add sliced beef (maybe half at a time) and stir fry until close to done, set aside in a big bowl lined with paper towels.
  3. Do the same with the other half of the beef, set aside.
  4. Heat a bit more oil and add the asparagus pieces, cook up a bit.
  5. Add the pepper slices and cook up a bit more.
  6. Add the white part of the onions and the garlic, stir up only a minute more then dump the whole thing on top of the beef (scrape out the garlic pieces to they don’t burn and mix into the sauce.)
  7. In the now empty wok add about 1T of soy sauce, 2T each of Oyster Sauce and honey, and then a little less than 1T of black pepper, stir cook it together for a couple minutes.
  8. When it looks all nice and infused together, add the contents of the big bowl back in, stir to coat, and reheat anything that has cooled. It should look like the pic below.
  9. Serve over rice and enjoy.

If you decide to give this sauce a try I would love to hear what you think about it. Did you like the heat/flavor, did you taste the black pepper, etc. Good luck and…

Guten Appetit!

Cooked dish in wok

Seriously. This was delicious. I am making it again this weekend.

Roasted Garlic

So if you haven’t experienced roasted garlic before, I am sooo sorry you’ve been seriously missing out! Roasting garlic is a) super easy and b) insanely delicious. So the basics…. Garlic heads are roasted in olive oil until they are squishy deliciousness. There are “garlic roasters” which are terra cotta dishes that are similar (read: identical) to the terra cotta dishes that you might keep warmed corn tortillas in. These speciality dishes are not necessary but are super nice to have. They should under NO circumstances be purchased at retail prices as visiting around three thrift shops should net you a nice cheap one!

Here’s what you’re looking for:

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(Actually now that I am looking at it mine is probably a tortilla one, garlic ones sometimes have garlic heads on the handle and might be smaller, but seriously they are completely interchangeable!)

So anyway you take the garlic head and cut off the top exposing most of the tops of the cloves (this allows them to expand once they are done/gets all the juicy goodness everywhere). Then you set the heads in the pan (I imagine any covered roasting dish will work fine) and pour olive oil over them. Be liberal coating each head, then place it in the oven at around 400 for about an hour. About half an hour in the scent will start driving you crazy.

They are flexible with temperature so if you are roasting/cooking other things just let it cook at that temp but check it’s progress. This is what it looks like when done.

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You can serve them whole and each person can just dig out their own, be sure to have extra paper napkins as even with knives this is messy!! If you have roasted garlic lovers and are serving French bread plan on 1 per person. But it also stores and freezes well, so I usually do about 4. I noticed recently that WinCo sells roasted garlic in the fresh herb section, not remembering the price, but am sure it was ridiculous. Garlic heads are usually .38 if bought individually so one is less than .50 of deliciousness!

Some possible uses:
– served as is with French bread.
– served with goat cheese spread on bread or other canapé.
– add to mashed potatoes
– in hummus
– added to baguette/boule dough (chop and add it with the dry ingredients- honestly since my twin converted me to this I doubt I will ever make plain French breads. Kalah adds it to her boule loaves and makes grilled sandwiches– AMAZING!)
– mixed with cream cheese as a spread on a sandwich
– anything else you could think of…

If you’ve never tried making this before and give it a shot I would love to hear how it goes!!

Guten Appetit!!

Blueberry Scones

This is a quick addition just for you Becca!

Blueberry Scones:
Add to a bowl and mix well:
– 2c flour
– 1T baking powder
– 2T sugar
– 1/2 tsp salt
– 2T buttermilk powder (optional)
Cut into powder 6T butter.
Add frozen blueberries (optional)
Mix in 1/2c milk, only until mixed.
Flatten on counter to 1/2 inch circle.
Sprinkle with course sugar.
Cut into wedges.
Bake at 425F for 20 minutes.

And enjoy

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Frugal Friday- Granola

gra·no·la
grəˈnōlə/
noun
  1. a kind of breakfast cereal consisting typically of rolled oats, brown sugar or honey, dried fruit, and nuts.

So last night I was pondering what to feature for today’s Frugal Friday. Thankfully I was pondering this while stirring a small batch of granola so viola, the answer came to me!

If you are a fan of granola I really hope you’ve already tried making it. If you are a fan of Trader Joe’s and buy theirs…shame on you! It is is a super delicious, easy and inexpensive thing to make. I whipped up a small batch last night while I was cooking dinner, and it was so good we kept picking at it long past dessert. In fact I had a breakfast meeting this morning with an amazing spread, and I missed out on all of it because I was full of granola!

Bowl of golden granola

 

Granola, and muesli (the unbaked granola) are very versatile, and frankly full of whatever your heart desires. In this case since I don’t eat it daily and I love the rich color and tastiness, I include a touch more than a wee bit of butter and sugars 🙂

What I used: (these are good amounts for one or two people)

  • 4 cups oats
  • 1/3 cup sliced almonds
  • 1/3 cup cashew pieces
  • 1/2 c brown sugar
  • 1 cube and 1/2 cube of butter
  • 1/3 cup honey

 

What I did:

  1. Preheat oven to 325F, when you’re done mixing it should be ready
  2. Melt the butter in the microwave
  3. Add oats, nuts, and sugar to a big bowl, mix it all up
  4. Add honey to the melted butter and mix
  5. Add the liquid gold to the bowl of goodies and stir it all up until everything is coated
  6. Bake for 30 minutes, stirring ever 7-10 minutes.
  7. Allow to cool on wax paper (otherwise it will stick to your pan)
  8. Once cool, store in cereal container or ziplock, and enjoy!

 

Guten Appetit!

 

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Chicken and Broccoli Mac ‘n Cheese

So be honest, are you guys getting sick of cheese based sauces? Cause I kind of have one more….
Okay, since we have been doing roux based cheese sauces, I thought I would introduce you to one of my super duper easy dishes. To be honest, I think this picture shows the one and only time I have actually made it, but because it is so classic and so simple it is theoretically one of my favorites!

Okay, so basically it is homemade mac and cheese, but in this case with chicken and broccoli, but again it is one of those versatile dishes where you could throw in any protein and veggie, or leave them out altogether. Unlike most homemade mac and cheeses which are baked, this is designed to be more like the classic Mac n Cheese/Kraft Dinner (shout out to the Canadians in the room)…from your childhood, so no baking at all. Again, composed of just cooked pasta, cheese sauce, grilled chicken and steamed veggie…

 

Chicken and Broccoli Mac n Cheese

 

What I did:

  1. Make a cheese sauce:
    1. Make a roux of butter and rice flour (this will make it GF)
    2. Slowly add milk whisking as it thickens.
    3. Make it thinner than a typical sauce, and add a handful or two of cheese, which will further thicken it up.
  2. Make some macaroni
  3. Chop up some grilled chicken (I keep cooked diced chicken breast in the freezer at all times, defrost for a minute in the microwave and you’re good to go.)
  4. Steam a bit of veg
  5. Mix and serve!

 

Anyway, another super simple way to use a basic cheese sauce. Also this cheese sauce would do just fine in the freezer, so make a big(ish) batch and then freeze for even easier prep. So if ya’ll are getting sick of the creamy sauce-y dishes, I would love some suggestions for what to feature next. Consider the polls open in the comments. What do you want to see me make next?

Guten Appetit!

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Potatoes Au Gratin

Since I already discussed a bit about using a roux to make a cream sauce on Friday, I thought I would riff on that theme today with one of my all time favorite things to eat. Like in the history of mankind!

Potatoes Au Gratin (with kielbasa in this case.)

I know I have covered Potatoes Au Gratin in the past, but I am a tinkerer by nature, especially of foods I LOVE, and I have tinkered with this one quite a bit. Anyway, I have worked on getting a creamier consistency through using a cheese sauce. And since it will be super simple given last week’s discussion of Chicken Alfredo thought I would put it in here.

Potatoes Au Gratin

 

So basically the first step to any Potatoes Au Gratin is thinly sliced potatoes. If you don’t have a mandolin to make thin slices, you can usually pick one up at a Ross or HomeGoods or other discount store for under $10. Or just slice as thin and as consistently as you can. To make this size of a dish I would usually use a 3 medium potatoes, they stretch out much more than you would imagine since you basically thinly layer them. I recommend just slicing up how much you want, and then finding a dish to fit it in.

What I used: (no amounts today as I made this a while ago, and can’t remember. Sorry Megan.)

  • Potatoes, thinly sliced
  • Tillamook Cheddar, shredded
  • butter
  • rice flour
  • milk
  • salt and pepper
  • Beef Kielbasa (to make it a main instead of a side)

 

What I did:

  1. Turn oven on to 400F.
  2. Grease the pan you will bake it in, it is far better to go too big than too small, extra room on top will not hurt it. Mine in the pic above was a bit close to the top.
  3. Put a layer of potatoes into the dish, VERY lightly salt and pepper (it adds up!)
  4. Add sliced up kielbasa across the top (not necessarily a full layer)
  5. Sprinkle on a handful of cheese.
  6. Repeat 3, 4, and 5.
  7. Repeat 3.
  8. Now make the cheese sauce:
    1. Make a roux of butter and rice flour (this will make it GF)
    2. Slowly add milk whisking as it thickens.
    3. Make it thinner than a typical sauce, and add a handful or two of cheese, which will further thicken it up. You don’t want it too think as you want it to run in between everything.
  9. Pour the cheese sauce over the potatoes, trying to get it distributed throughout the dish.
  10. Add some more cheese to the top and bake it for about an hour or so. (Check at 40m and 50m)
  11. Should be browned on top and nice and bubbly.
  12. Let it sit for a few minutes to set up, or all the deliciousness will run all over your plate.

Guten Appetit!

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