Fáilte!

The people we choose to share our ups and downs with in life are our best friends, our confidants.

Friday, March 14, 2014

The Running Total

Since finding out we were pregnant waaaaaay back in September all I heard and read was to stay as active as I can and be healthy. So, since Liang and I had already gotten into the habit of jogging and exercising it wasn't too difficult - you know, until I wasn't allowed to run anymore. Then the walking ensued.
Once I entered into the home stretch (aka 3rd trimester) I started getting curious. What was the total I had moved to date? I looked back at my spreadsheet I keep of my exercise (yes, I am that obsessive haha) and totalled it up. I was lucky enough to have previously signed up for races that took place early on, so I accumulated a lot of miles through that front loading, and insane motivated enough to actually finish them once the race day arrived.
All in all since finding out I was pregnant to now, 30 weeks!, I have jogged/walked a total of 203.69 miles! Say what?! I did that? I essentially ran a little further past Harrisburg, PA from Pittsburgh. I don't know about you but I felt that was due a little celebration.

And that's where the Beignets come into play : D
Of course I was telling you about my exercise, gearing up, to tell you all about something tasty and not so good for you! Haha.

Beignets are New Orleans gift to the world. A Southern doughnut. I don't often like fried sweets, but once in a while I'll make an exception for something as good as this.


The dough is VERY sticky, as you can see below I needed to generously flour the counter I rolled it out on.


Using a pizza cutter was the easiest to cut these suckers out. Easy peasy.


Frying isn't the healthiest of options, but as a treat it can make a mean dessert!


Oops, these may have been on the one side frying a little too long. Oh well, you can't ruin it with crisp! 

When done remove from hot oil and let drain on paper towels, dust generously with powdered sugar and settle in to enjoy an amazing treat : D

Beignets
The Cooks Illustrated recipe and method

Makes 2 dozen

  • 1 c water at 110 degrees F
  • 3 tbsp granulated sugar
  • 1 tbsp instant or rapid rise yeast
  • 3 c AP flour
  • 3/4 tsp salt
  • 2 eggs
  • 2 tbsp oil
  • oil for frying
  • powdered sugar

  1. Combine water, 1 tablespoon granulated sugar, and yeast in large bowl and let sit until foamy, about 5 minutes. Combine flour, remaining 2 tablespoons granulated sugar, and salt in second bowl. Whisk eggs and 2 tablespoons oil into yeast mixture. Add flour mixture and stir vigorously with rubber spatula until dough comes together. Cover bowl with plastic wrap and refrigerate until nearly doubled in size, about 1 hour.
  2. Set wire rack inside rimmed baking sheet. Line second sheet with ­parchment paper and dust heavily with flour. Place half of dough on well-floured counter and pat into rough rectangle with floured hands, flipping to coat with flour. Roll dough into ¼-inch-thick rectangle (roughly 12 by 9 inches). Using pizza wheel, cut dough into twelve 3-inch squares and transfer to floured sheet. Repeat with remaining dough.
  3. Add enough of remaining 2 quarts oil to large Dutch oven to measure about 1½ inches deep and heat over medium-high heat to 350 degrees. Place 6 beignets in oil and fry until golden brown, about 3 minutes, flipping halfway through frying. Adjust burner, if necessary, to maintain oil temperature between 325 and 350 degrees. Using slotted spoon or spider, transfer beignets to prepared wire rack. Return oil to 350 degrees and repeat with remaining beignets. Dust beignets with confectioners’ sugar. Serve immediately.

We did find that we could freeze the extras pretty successfully after they had cooled completely and to re-heat we put them in a preheated oven at 350 degrees. It took about 10 minutes to crisp up and then we topped them with the powdered sugar. I tip my cap to you chefs at Cooks Illustrated!




Wednesday, March 12, 2014

THE Burger Loaf

So, amidst all this weather fluctuation we've been experiencing, we've been struggling to break out of our rut of dinners to make. However, with it being warm one day and then snowing the next it's not like grilling season is right around the corner for us either (or is it? Damn you weather app for not knowing....)
One item that I've been craving a whole bunch is burgers. Smoky, juicy, spicy burgers. Call it a craving if you will, but I've even had dreams about burgers (some good, some not up to par). I don't know if you know this, but when you start dreaming about food items that is a SURE sign that you're crazy in need. As much as I want one I don't always want to go out to eat and I'm certainly not going to pull out the grill, go down to the parking lot and spend an afternoon working on it for a total of 8 burgers. Not happening. (Oh the joy of apartment living).
Now, where I've been wanting burgers David's been keen on having meatloaf. You know, 'Ma! The meatloaf! Where's the meatloaf?' kind of keenness. You may not know this about me, but I hate meatloaf. With like a burning passion actually. David thinks its irrational because I really enjoy gyro meat and other such loaves made of meat, however, it's the classic American meatloaf that I can't stand. With these two opposing desires, he suggested a compromise. A loaf of meat that is like a burger mix. Iiiiiinteresting I thought, can it be done? Can the two items be fused together into a delicious log of meat ready to be sliced and made into sandwiches?? The more I considered his idea, the more excited I became.
I considered all my ideal items in a burger and pulled them off my shelves, and then the items that bind together a meatloaf were added.


Of course it all got mixed together and formed into a loaf shape. I stuck in a roast thermometer and set the alarm to go off when the internal temperature was at 153 degrees F and popped it into an oven preheated to 350 degrees. 


No, it's nothing beautiful or glamorous in this picture. An unsuspecting victim might even think it's a normal meatloaf (gasp!) but they'd be pleasantly surprised to find that it is the new invention the Burger Loaf ;) a product of David's brilliant (if not hungry) mind. We let it rest 10 minutes, where it rose in its internal temperature about 12 degrees so it ended up being a little over target at 165 degrees F. That's okay it was still super juicy and the required done-ness that I require currently. 


Once it cools you can slice the loaf into generous thicknesses and serve on buns, as shown, just like any burger. We opted to have fries and a tossed salad with it and we were transported to a summer picnic mentality. It. Was. Awesome. 

THE Burger Loaf

Makes 8 servings

  • 8 burger buns
Burger Loaf
  • 2 lbs ground beef
  • 1 medium onion, diced
  • 2 tbsp Worcestershire sauce
  • 1 tbsp liquid smoke
  • 1 tbsp adobo sauce from canned chipotle peppers in adobo sauce
  • 2 chipotle pepper from the can, diced
  • 1 jalapeno pepper, minced (or a half a jalapeno and a green chili pepper)
  • 2 eggs
  • 1/2 c bread crumbs or cracker crumbs
  • 1/4 lb or less bacon, chopped small - optional
  • 3 oz cheese of preference, shredded - optional
Topping Options We Enjoy
  • Avocado slices, or mashed and used as a spread to replace mayo
  • tomato slices
  • lettuce
  • red onion slices
  • cilantro sprigs
  • BBQ sauce

  1. Preheat oven to 350 degrees F.
  2. Mix all burger loaf ingredients together and make sure everything is thoroughly distributed. Turn mixture over onto broiler pan for more fat drainage, or a lined baking sheet. Form into a log shape that would be about a suitable size for a burger when sliced after finished baking.
  3.  Bake until the internal temperature reaches 152 degrees F. (approx. 1+ hr ). I’m not sure of the exact cook time since I used a roast thermometer’s alarm to let me know when it was done.
  4. Remove from oven and let rest at least 10 minutes, during which the internal temperature will increase about 10 degrees, until it is around 162 degrees F. Once it’s rested and cooled a bit you can slice it into generous ‘patty’ thicknesses and serve like a hamburger.


We both agree though that this is good as an alternative to be able to grill, so we wouldn't do this in the months of the year we can easily grill regular burgers. With that said, it's still delicious - even if it's technically a meat loaf  : P
So, good work David! You have come up with a solution that in application fixes a very important problem in the world. Without this, the youth of America may never know the possibilities of a meat loaf. : D


 

Wednesday, March 5, 2014

Ragù! Mangi!

Today I woke up with a hankering for pasta. You know the kind where you wake up and remember fond memories of growing up and eating different dishes. The memory that came to me is when I would be at my grandma’s when I was young (and also when I was older) and she would lovingly open and make a can of Chef Boyardee. I know, I know. Laugh it up chuckles, hahaha. Many MANY families probably grew up eating much better quality pasta sauces, however, for me I remember having the Chef Boyardee with a side of love and care. I had a hankering to replicate that feeling/memory. Plus, we hadn’t had it in a while and I thought it’d be a nice change. So I set off to make a sauce that was high quality in flavor but reminded me or that memory. I think I came up with a good solution.

Meat Pasta Sauce

  • -          2 tsp salt
  • -          6 tsp dry basil
  • -          1 ½ red pepper flakes
  • -          ½ tsp black pepper
  • -          10 cloves garlic, minced
  • -          ½ large onion, minced
  • -          2 small shallots
  • -          2 hot Italian sausages, ground up
  • -          1 – 1 ½ lb ground beef
  • -          2 (29 oz) diced or whole tomatoes
  • -          1-2 (29 oz) tomato sauces
  • -          2 lb rotini pasta
  • -          1/8 c parmesan cheese
  • -          Heavy cream – optional and to taste


  1. Sauté the shallots, onion, and garlic in a little oil, until translucent. Add the meat and chop up and brown. Stir in the spices.
  2. Add the tomato sauce and diced tomatoes to a sauce pot with the sautéed onion/garlic/shallot mix. Stew for a couple hours (2 at least) on a simmer.
  3. At the very end of cooking add the parmesan cheese slowly stirring the whole time so that it doesn’t clump. If adding cream, add now. Take off heat.
  4. This should make plenty for 2 lbs pasta. Cook noodles al dente. Drain well. Mix into sauce.
YUM!! Mission accomplished. Tasted amazing and the smell brought back fond memories.