veronicalovesarchie:

straight talk - i know you’re probably thinking “why has veronica posted a photo of dog food on her blog?” and yeah, i’ve gotten real lazy with my big-girl camera and therefore it aint looking as good as it could, but….

i have to say, gwyneth’s cookbook my father’s daughter (you can buy it here) has changed my world a little bit - everything i’ve made from it so far has been a winner. pictured poorly above is “best stir-fried chicken” teamed with “fried rice with kale & scallions”. i subbed gai-lan or chinese brocoli for kale, as kale is not easily available in this country. you could use cavalo nero i suppose, but that ish is way expensive and you would need a few bunches.

this is the perfect meal for when you’re craving what is sometimes referred to as “dirty chinese food” - you know, the type that comes in nifty paper boxes but is laden with all kinds of bad stuff and msg. GP’s version is all goodness, but tastes equivalent to a sweet and sour type of deal. i’ve made it twice in two weeks and the entire family has lapped it up, even the 2 year old. the “fried rice” is made with brown rice and really fills you up.

 Best stir fried chicken

• 4 skinless boneless chicken breasts, cut into small cubes
• 2 tablespoons cornstarch
• Coarse salt
• freshly ground black pepper
• 2 tablespoons vegetable oil
• 1/4 cup peeled and minced garlic
• 1/4 cup peeled and minced ginger 
• 1/2 cup minced scallions (white and green parts) 
• Pinch red chile flakes (i left this out for the sake of the small people)
• 1/2 cup rice wine vinegar
• 1/2 cup dark brown sugar
• 2 tablespoons soy sauce
• 2 tablespoons coarsely chopped fresh cilantro, for serving

Toss the chicken with the cornstarch, a large pinch of salt, and quite a bit of pepper. Heat the oil in a large nonstick wok over medium-high heat (this is a gentle stir-fry). Add the garlic, ginger, scallions, and chile flakes if using them and cook, stirring, for 1 minute. Add the chicken and cook, stirring occasionally, for 5 minutes. Add the vinegar, sugar and 6 grinds of black pepper. Boil on high for 3 minutes, or until the sugar has really caramelized, the vinegar has mellowed a bit, and the whole mixture is dark brown and sticky and lovely. Add the soy sauce, cook for another 30 seconds and serve immediately, served with cilantro.

 Kale Fried Rice

• 1-1/2 tbsp  vegetable oil
• 1/2 lb kale (i used chinese broccoli), thick stems discarded
• 3 large cloves garlic, minced
• 3 green onions, trimmed, thinly sliced on diagonal
• 2-1/2 cups cold, cooked brown rice
• 4 tsp soy sauce

Halve kale leaves lengthwise, discarding any remaining thick centre stem. Cut very thinly crosswise. In steamer insert set in covered saucepan with 1-inch (2.5-cm) boiling water, steam kale 7 minutes. Heat oil in large wok or large skillet over medium heat. Add garlic. Cook, stirring, 2 minutes. Raise heat to medium-high. Add kale and onions. Cook, stirring, 2 minutes. Add rice. Cook, stirring and breaking up any clumps with wooden spoon, 2 minutes or until warmed through. Add soy sauce. Cook 30 seconds.

texturism:

on the menu: quinoa cakes | via sweetfineday

veronicalovesarchie:

if you have dragged your seat up close to the monitor and are paying extra attention to the following recipe because i am AZN and therefore should be really good at cooking AZN things, then possibly scooch back a little because although i am in fact AZN, i am no more qualified to tutor anyone…

Combine dry ingredients in large bowl. Whisk wet ingredients in a small bowl. Whisk egg whites separately in another small bowl until frothy. Combine together with dry ingredients in large bowl - throw in handful of walnuts.

via

Violet Jelly

(makes 4 or 5 half-pint jars)

2 heaping cups of fresh violets- no stems

2 cups boiling water

1/4 c. well-strained, clear lemon juice

4 cups sugar

3 ounces liquid pectin (Certo)

(optional: 1/2 tsp. rosewater)

1. wash violets, drain and place in heat-proof glass/non-reactive bowl. Pour boiling water over violets and steep for 2 hours. Strain through a fine sieve, reserving the clear, purple infusion.

2. place jars & lids in stock pot deep enough to cover by 2”. Bring water to a boil, then reduce to simmer & keep hot till ready to fill.

3. to make the jelly: stir lemon juice & sugar into reserved infusion in a 2 qt. pan. Bring to a full rolling boil that cannot be stirred down. Add the liquid pectin and continue to boil for 2 minutes, skimming any foam that may rise to the surface.

4. Ladle quickly into jars to within 1/8” from the top. Clean rim & threads and place tops before filling the next jar. Screw bands tightly & invert jars on tea towel for 5-10 minutes. Jars should seal and pop shut within 10 minutes, as they cool. Sealed jars will last for up to 1 year in cool, dark storage. Open jars will keep for 3 weeks in refrigerator.

honig:

Delicious, delicious pumpkin bread. Like banana bread but its pumpkin bread. Recipe from Simply Recipes. I only used half the sugar and it came out perfect.

Orange & Vanilla Marmalade
Yields approximately 6 half-pint jars

The Goods

• 3 pounds oranges*
• 4 cups water
• 2 lemons, juiced
• 2 vanilla beans
• 4 cups granulated sugar

*I used “Honeybell” oranges (my Florida-based in-laws send us a shipment of these juicy beauties every January), but really, any variety will work well.

The Deal

1. Place two small plates in the freezer (these will be used later to test for gelling).

2. Quarter the oranges. Once quartered, separate the peel from the flesh. Chop the flesh up into small pieces, removing seeds as you see them. Place the seeds in a muslin tea bag (they contain a good deal of pectin and will aid in thickening the marmalade). Thinly slice the peel into long strips, then cut the strips into smaller, 1/2-inch pieces.

3. Put the seed bag, fruit flesh, sliced peel and water in a heavy, large stainless-steel soup or stockpot. Bring to a boil over medium-high heat. Boil for 5 minutes, cover, and remove from heat. Allow to cool at room temperature overnight or for at least 8 hours.

4. Remove lid from pot and place over medium heat. Bring mixture to a gentle simmer. Reduce heat to medium-low and cook for 15 minutes.

5. Slice the vanilla beans open and, using the tip of a paring knife, scrape out the seeds within. Add the seeds to the pot. Add sugar and lemon juice and stir. Continue cooking over low heat for 45 minutes or until mixture reaches 220ºF on a candy thermometer.

6. About 30 minutes into the cooking time, you’ll want to begin prepping the canner, jars and lids. Sterilize 6 half-pint mason jars, lids and screw bands. Fill a canner or large stockpot with water and set over medium-high heat. Bring just to boiling point. Place lids in a small saucepan and fill with water. Bring to a boil, turn off heat, remove from stovetop and set aside.

7. Test for gelling. Remove one plate from the freezer and spoon about 1 tsp. of the marmalade on to it. Place back in the freezer and wait two minutes. Remove the plate from the freezer and push the edge of the marmalade with your fingertip. If it is gelled properly, the surface will wrinkle a bit. If it fails to wrinkle, or is obviously still runny, continue cooking the marmalade for 5 minutes longer and then repeat the test.

8. Place hot jars on top of a kitchen cloth on the counter. Remove seed bag from the marmalade, squeezing to remove any juices. With the help of a canning funnel, pack marmalade into jars, reserving 1/2-inch headspace. Use a non-metallic spatula to remove any trapped air bubbles and wipe rims clean with a damp cloth. Put on lids and screw bands, tightening only until fingertip-tight.

9. Using a jar lifter, place jars in canner. Process 15 minutes in a boiling-water bath. Remember to adjust for altitude. Check to ensure that the jars have sealed properly, label and store in a cool, dark area.

Almond and yoghurt cake

Blood Orange Curd Ingredients

• 2 blood oranges, zest and juice
• 1/2 cup (100g) caster sugar
• 9 tablespoons (125g) butter, cut into cubes
• 3 eggs, beaten

Almond and Yogurt Cake Ingredients

• 3/4 cup (150g) Greek-style yogurt
• 1/2 cup (125ml) sunflower oil
• 1 cup (200g) sugar
• 1 tsp vanilla extract
• 3 eggs
• 1 1/4 cup (150g) self-raising flour (to make your own, 1.5 teaspoons of baking powder plus 1/2 teaspoon salt per cup of flour)
• 3/4 cup (100g) almonds, ground
• 1/2 cup (125ml) double cream or heavy whipping cream
• powdered sugar, to dust

For the blood orange curd:

1. Place the orange zest and juice, sugar and butter into a heatproof bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.) Stir the mixture until the butter has melted. Slowly whisk the eggs into the mixture until well combined. Continue to cook, stirring constantly but slowly, until the curd has thickened and looks like custard (don’t let it boil, otherwise the mixture will curdle). This should take about 10 minutes. Remove the pan from the heat and allow to cool for 10 minutes; the mixture should thicken slightly.

2. Strain the curd through a sieve into sterilized jars, and leave to cool completely, then store in the fridge. After a couple of hours, the curd should look like thick custard. You can keep it in the fridge for a few weeks.

For the cake:

1. Preheat the oven to 180ºC/350ºF/Gas 4. Grease and line two 8-inch (20cm) cake pans.

2. Whisk the yogurt, oil and sugar together until smooth; whisk in the eggs one at a time. Fold in the flour and ground almonds. Divide the mixture between the two cake pans and bake in the oven for 25 to 30 minutes, or until the cake rises and the top is springy to the touch.

3. Remove the cakes from the oven and set aside to cool in their pans for five minutes. Then run a palette around the edge of the tin and turn the cakes out onto a cooling rack to completely cool.

4. Whisk the cream until soft peaks form when the whisk is removed.

To assemble the cake:

1. Place one of the cakes onto a serving plate or cake stand and spread with the double cream, then carefully spread with the orange curd. Top with the other cake, upside down so that you have a nice, flat top.

2. Dust with powdered sugar.

Skillet Rosemary Chicken

Ingredients

• 3/4 pound small red-skinned potatoes, halved, or quartered if large
• Kosher salt
• 2 sprigs fresh rosemary, plus 1 tablespoon leaves
• 1 clove garlic, smashed
• Pinch of red pepper flakes
• Juice of 2 lemons (squeezed halves reserved)
• 2 tablespoons extra-virgin olive oil
• 4 skin-on, bone-in chicken breasts (6 to 8 ounces each)
• 10 ounces cremini mushrooms, halved

Directions

Preheat the oven to 450. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.

Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.

Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.

Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.

Maine Blueberry Pancakes with Orange Blossom Maple Syrup
adapted from Laurent Tourondel
Serves 6

Syrup
1 cup pure maple syrup
1 tablespoon orange blossom water

Pancakes
1 cup whole milk
2 large eggs
2 tablespoons vegetable oil
1 stick (4 ounces) unsalted butter, melted and slightly cooled + 3 tablespoons, softened for cooking
1 cup all-purpose flour
2 tablespoons baking powder
4 teaspoons sugar
1 teaspoon salt
1 1/2 cups Maine blueberries

Whisk the maple syrup and orange blossom water in a small bowl to blend. Place over a small pan of simmering water to warm.

Whisk the milk, eggs, and oil in a medium bowl to blend. Slowly whisk in the melted butter, making sure not to cook the eggs. Whisk the our, baking powder, sugar, and salt in a medium bowl. Whisk the egg mixture into the our until just combined. Be careful not to overmix or the batter will break.

Heat a griddle or large nonstick pan over medium heat and brush the surface with 1 tablespoon of the softened butter. Using 1/4 cup of batter for each pancake, ladle the batter onto the griddle. Cook for 2 minutes. Sprinkle some of the blueberries evenly over the pancakes, then ip the pancakes over.

Cook until the pancakes are brown on the bottom and cooked through, about 2 minutes. Repeat with the remaining butter, batter, and blueberries.

Serve immediately with the warm orange blossom maple syrup on the side.