New Blog You May Want to Check Out.

I found a new blog called Buzzsawlaroo's today that looks promising. I found her when she linked to a sauce recipe on this blog. There is only one post, but I talked to the author and she is gung-ho about writing and says she will write two blogs a week. She is writing about cooking with pre-packaged gourmet food products. Take a look.

Brewing Tea

Tea is the second most popular beverage in the world. Only water is rated higher in world consumption than tea. It is estimated that somewhere between 18 and 20 billion 6 oz. cups of tea are drunk daily on our planet. An extension of numbers shows that the United States only imports enough tea annually to keep world usage rates going for 2 days. We have a lot to learn!

Tea has lots of things going for it; it is healthy, tasty, can be drunk hot or cold and has no calories. The only drawback for some is that it contains a stimulant called caffeine. Personally, I like caffeine, but a growing contingent of folks do not. My goal is to fill the casual tea drinker in on the types of teas and at what temperatures these teas brew the best. This entry is by no means exhaustive, but hopefully you can take a way a kernel of knowledge from it. I almost always brew my tea in a teapot, or when I am lazy, in a cup. There are all kinds of contraptions for brewing tea from tea infuser balls to tea infuser sticks. I heat the water in a tea kettle. I like the nostaligia of hearing the whistle. I use loose tea most of the time because it is much better than bags in terms of flavor.

Basic Types of Tea- Black, White and Green teas all come from the Camellia sinensis bush. What makes them different is in where the leaves come from on the bush and how the leaves are processed.

Black Tea- Fully fermented during processing. Leaves are picked from the mid section of the tea bush branch toward the trunk. Many times black teas are heat dried in big rolling bins similar to a clothes dryer. Black tea is the most common variety we drink around here. (36mg caffeine per 6 oz. cup) water temperature: 200 - 212 degrees; steeping time: 4 - 5 minutes

Green- Not fermented at all, unprocessed grassy taste (20mg caffeine per cup) Picked from the ends of the tea bush while leaves are opening. Water temperature: 170 - 190 degrees; steeping time: 1 - 3 minutes

White- Sometimes called Silver Needle (15mg caffeine per cup). The leaves are picked and harvested from the tips of the tea bush before the leaves open fully, when the buds are still covered by fine white hair. Hence the name. White tea is scarcer than the other traditional teas, and can be quite a bit more expensive. Charcterized by a light and sweet flavor. Water temperature: 170 - 190 degrees; steeping time: 1 - 3 minutes

Red Tea- Not really a tea (technically a Tisane, or herbal tea, because it is not made from the Camellia sinensis plant)-- instead it is made from the dried and oxidized leaves of the South African Aspalathis linearis plant. Often, Red tea is called Rooibos (from the Dutch South African language meaning red bush). Little to no caffeine.

Herbal Tea- Also called Tisanes are not teas at all. They are a grouping of herbs, zest, flowers and more that are a substitute for tea. Some are quite good! Water temperature: 212 degrees; steeping time: 5 - 7 minutes

Cool Trick! Decaffeinate your tea at home. (only for loose teas, sorry) You may decaffeinate your own tea by pouring hot water over the tea leaves, waiting 30 seconds, then pouring off that first infusion. This removes roughly 2/3 of the caffeine per 6 oz. Don't exceed that 30-second time frame, however, or you will lose much of the vitamins and antioxidant effects, as well as flavor. Depending on the kind of black tea you are drinking, this method will lose some of the flavor, which I think will be acceptable to most who want to reduce caffeine. This only works for loose tea, however, not for tea bags. Tea bags are designed to brew very quickly -- the leaves are in very small pieces, called "dust", which enables the tea to brew more quickly. You would lose much too much flavor with a tea bag.

Making Homemade Chicken Stock

When I was a young boy we raised a few chickens on our property. I can remember gathering the eggs before school each morning. I will never forget the summer day when granddad and grandmother came over with an axe and large stock pot in their hands and said we were going to slaughter some young chickens. I had never realized before that time how chickens made it to my dinner plate. We killed, boiled and plucked the chickens in my back yard. I have never tasted better chicken in my life. I think I was 10 years old at the time and I can still remember the flavor and the tenderness of that chicken and how good the chicken stock tasted.

Sorry for reminiscing. There are very few things that taste better than homemade chicken stock. Sure, it takes a little time, but the effort is worth the flavor. When I'm in a pinch or a rush, I generally reach for chicken base or a store-purchased chicken broth, but I stay away from chicken bullion cubes. They are too salty--as a matter of fact, all of them are too salty, but when you are in a rush you just have to make do. Making homemade chicken stock does take a little time, so when you're ready to make it make a bunch of it. It freezes for a long time. I use chicken stock as a base for soups and sauces or whenever a recipe calls for it.

Homemade Chicken Stock
3-4 lbs. assorted chicken necks, backs & wings (I save them up in the freezer as I get them)
6 garlic cloves
1 large onion, quartered
5 carrots, rough chopped
5 celery stocks
Enough water to cover everything
2 bay leaves
5 T. kosher salt
1T. white pepper
olive oil
fresh parsley

To make the stock, first heat a large stock pot or pasta pot to medium-high heat. Add the oil and the chicken parts and brown them (browning will add depth of color and flavor to the stock) until they are lightly browned. Once browned, add the onion, garlic, celery, carrots, bay leaves, salt and pepper. Add enough cold water to cover everything--about 3/4 full.

Turn the heat to high and bring to a boil. Once the pot has achieved a boil turn down the heat to simmer. When the boiling ceases skim off any fat that has risen. Cover tightly and simmer for another hour and a half. Turn off the heat and allow the broth to cool for about 35 minutes. If you are using a pasta pot with an insert simply raise the insert and discard the bones and skin and other solids. If you are using a regular stockpot you'll want to use a colander or strainer and pour everything through it.

To make the broth clearer you may filter it through a coffee filter or paper towel. Once filtered, place the stock in the refrigerator overnight. The fat will rise to the surface and harden. At this point, you can simply scoop it out. There will be some gelatin there, too. Keep it if you can; it's good for you. Freeze what you do not plan on using straight away.

Happy cooking,

Making Ice Pops for Your Kids and Grandkids

When I was growing up my mom made ice pops for my brothers and me all summer. Generally they were made with juice or punch. As we grew a little older we would make them ourselves. It would take forever for them to freeze because we would open the freezer every 10 minutes to see how they were doing. My wife and I, at the constant urging of my 7 year old son, introduced making home-made ice pops to him and his little sister this summer. There are very few things that will brighten a kid's day like an ice pop. Where we come from, the generic name for ice pops is "p@pcicle$" (sorry for the spelling, but I once received a certified letter from the company that I intentionally misspelled telling me to cease using their trademarked name on my website).

The ice pop molds from my childhood were anything but exciting to me and many times we used the even more unexciting ice tray with toothpicks. Today, you can get some really cool ice pop mold shapes that kids will love like rockets and shooting stars. There are some really cool rocket ice pop molds that allow for two stage freezing so you can have two flavors in one. The most popular one we sell is called the Groovy ice pop mold, which holds a lot of icy goodness.

The problem with store purchased ice pops today is that they are full of refined sugars and corn syrup that many people argue are detrimental to a child's health. I am not an authority on the sugar debate, but I do know that supermarket varieties are full of dead calories with little nutritional content and the fact that the packaging they use is not "green" is of concern. If you want to see healthier recipes for making ice pops try looking at this blog.

Here is a recipe for Red, White and Blue ice pops. It is not the most healthy recipe, but you will know how much sugar your children will be taking into their bodies. Recipe is from Cuisipro.

1/4 cup blue raspberry Jell-O (half package)
1 cup water.
1/4 cup lemon juice.
1/2 cup sugar.
1 teaspoon gelatin powder.
1 cup water.
1/4 cup cherry Jell-O (half package).
1 cup water.

When making ice pops with more than one flavor, make sure to allow each flavor to cool before adding it to the mold or it will melt into the previous layer.

Combine the blue jello powder with 1/2 cup of hot water. Stir until the powder is dissolved and had 1/2 cup of cold water. Pour this mixture into the molds until the bottom one third of the mold is filled. Place in the freezer for at least two hours or until frozen.

While the bottom third is freezing, combine sugar, gelatin, lemon juice and 1/2 cup of hot water. Stir until dissolved and add 1/2 cup cold water. Allow the mixture to cool and fill the next third with this mixture. Freeze for another two hours.

In another bowl, repeat the same process with the cherry flavored gelatin that you did with the blue gelatin powder. Fill the pop molds almost to the top, put on the lids and insert the sticks. Allow to freeze overnight, or at least five hours.

How To Make Chiles Rellenos with How to Video

Dora Jennings visited our cooking class again tonight at Distinctive Decor and bestowed upon us more great Mexican recipes! Tonight, Dora taught us how to make chiles rellenos. Being a chile rellenos lover, I was super excited to learn. We hope that you enjoy these recipes as much as we did. Enjoy our How-to videos embedded in the recipe.

Chiles Rellenos de Picadillo
By Dora Jennings

Picadillo

1/2 pound ground beef.
One large potato, diced.
One half onion, diced.
Salt and pepper to taste.

Brown the ground beef on medium-high heat in a skillet. Break down the meat into very small pieces and add the onions and potatoes and cook until potatoes are cooked through. Add salt and pepper to taste.

Preparing the Poblano Peppers

Six poblano peppers
1 cup flour.
Six large eggs separated.
Peanut oil or vegetable oil for frying
One onion sliced.
Salsa.
Crema Caique

Step 1: Place your poblano peppers on the open flame of your gas burner and evenly char the skin of the pepper making sure you don't burn through the pepper. You will need to turn them often to produce a black char over the entire pepper. Make sure that you do not burn the stem, you will need that stem as a handle later when frying.

Step 2: Wrap each charred pepper in a wet kitchen towel as they are done. Allow the peppers to steam from their own heat for at least 10 minutes. The steam from the peppers will facilitate peeling. (You may also use a zip lock bag to do this.).

Step 3: Peel the charred skin from the peppers and (Step 4:) cut a small opening toward the top of the pepper and cut down the pepper about 3 inches and pull out the seeds (you may rinse the pepper in water to make sure all the seeds are gone). See the video on this.

Step 5: Stuff the pepper with Picadillo stuffing and seal with a toothpick and set aside.

Bring a frying pan to high heat and add oil to the pan. Add oil until you have at least 1/2 inch in the bottom.

Whip egg whites at high speed with an electric mixer until stiff peaks form. With the mixer on low speed add the egg yokes one at a time until blended.

Step 6: Place flour in a flat plate or pie dish and roll the stuffed peppers in it coating the entire pepper.
Step 7: Dip them in the egg batter making sure they are coated evenly.

Step: 8 Make sure the oil is sizzling and carefully place the pepper on the pan and fry on all sides (I usually fry it on three sides) and set on a cookie sheet with a rack so the oil can drip down away from the pepper. You do not want your pepper to sit in oil while it is cooling. The frying time for each side should only be about 30 seconds, or less per side.

Chiles Rellenos Topping.

3 T. Olive oil
one large onion sliced
3-4 Cups fresh roasted salsa (see the roasted tomato salsa recipe in this blog.)
Crema Cacique

Heat oil in frying pan. Add the sliced onions and sauté until fragrant. Add salsa and cook for about a minute. Serve over the chiles rellenos and top with crema caique. Serve the chiles rellenos immediately.

Making the Roasted Mexican Salsa and Guacamole

3 fresh jalapeno peppers
9-11 fresh Roma tomatoes
2 T. Knorr Powdered Chicken Bullion

Char the tomatoes and peppers on a scorching-hot cast iron griddle or pan until the skins are black and they are softened. Once black and soft throw into a blender along with the 2 T. of bullion. Blend until you get the consistency you want. For a chunkier salsa only pulse the blender.

Note: Dora says that a 2:1 ratio of tomatoes to peppers yeilds a medium-hot salsa. I used three peppers and 11 tomatoes and mine almost blew my head off! I suggest you use 1 whole jalapeno and cut the other two in half. Scoop out the seeds and the white rib that holds the seeds. Blacken the halves on the skin side only. If you like it hot leave them whole. Serve with corn tortilla chips or use as a condiment. If you want to play a joke on someone double the jalapenos or throw in a habanero pepper!

Our Big Fat Greek Cooking Class Recipes: Hummus and Greek Meatballs

Originally posted July 17, 2009

The following recipes are not mine. They were learned by my aunt Jamie when she was in Greece recently. She wrote them and I edited them. She taught the cooking class that we entitled, "Our Big, Fat Greek Cooking Class." The class was sold out and everyone enjoyed the food. Here are her recipes.

Roasted Garlic Hummus

1 can Bush’s Best garbanzo beans
1 head garlic, roasted and squeezed out
1/3 cup Tahini
½ cup plain yogurt
Juice of 1 lemon
Salt to taste
Several dashes cayenne pepper
4 Tbls olive oil
½ tsp. cumin (or more to taste


To roast garlic:
Do not peel; leave the entire head together, but cut off the top. Drizzle with olive oil and put in garlic baker or custard cup covered with foil. Bake at 225 for an hour or until soft. Let cool and squeeze the pulp out of each clove.

Rinse beans in strainer. Process a few pulses. Add remaining ingredients and process until smooth. Adjust seasonings. A nice presentation is to serve the hummus in a flat bowl, sprinkled with paprika and drizzled with olive oil. Some assorted olives are a nice addition to the plate. Brush flatbread (pita bread) with olive oil and toast it on a griddle. Cut into wedges and serve with hummus for dipping.


Greek Tzatziki Sauce

2 cups Greek style yogurt
1 English cucumber, seeded, chopped finely and water squeezed out
3 garlic cloves, minced or crushed
2 tbls McCormick Greek Seasoning2 tbls olive oil
2 tbls lemon juice or white wine vinegar
Salt to taste


There are two key steps to making tzatziki so it will not be runny and watery: First, if you cannot find Greek-style yogurt, strain regular plain yogurt over a bowl in a strainer lined with coffee filters or cheesecloth for several hours or overnight. It will reduce by at least half. Second, cucumbers have a lot of water in them, so chop them very finely, sprinkle them with salt, then roll them in a clean tea towel and squeeze out as much moisture as you can.

I like the taste and texture of English cucumbers, but regular cucumbers will do
just fine. Cut the cucumbers in half and use a spoon to scrape out the seeds. Mix all ingredients and refrigerate for several hours or overnight to develop best flavor.

Keftethes: Greek Meatballs

2 lbs ground pork
8 slices French bread, soaked in water and then drained
2 eggs
1 onion chopped very finely
2 tbls dried mint
2 tbls dried oregano
2 tbls dried parsley
1 tsp salt


Combine all ingredients---I used latex gloves and mix with my hands. Roll into balls about the size of a walnut, or make into patties. Fry in ¾” vegetable oil at 375 degrees or medium high heat, turning once. At some point they will start getting really loud---you’re on the right track! They will also turn almost black---this is a good thing! Drain on paper towel-lined jelly roll pan. Serve immediately or store. To reheat place in an oven until warm or serve at room temperature.

Brunch! Eggs Benedict and Kentucky Hot Browns

Originally posted April 21, 2009

There are very few things I like to eat better than Eggs Benedict. Here is a nice recipe for those who fear making hollandaise. My recipe uses chilled butter and some water to help make the sauce more stable. It takes a little longer to cook it, but the risk of the sauce separating is decreased. Do not fear; try it!

Eggs Benedict

4 slices of Canadian bacon or ham (warmed)

4 English muffin halves (2 whole ones) toasted

4 eggs poached

Hollandaise sauce

3 egg yolks

1 t. water

1/8 t. cayenne pepper

12 T. butter cubed

Salt to taste

3 t. lemon juice

To prepare the hollandaise pour 2 inches of water into the bottom pan of a double boiler or saucepan and bring to a simmer. Whisk the egg yolks (separate the whites from the yolks using your hands or an egg seperator), water, lemon and salt in the top pan of the double boiler or metal mixing bowl. Place the mixing bowl or upper part of the double boiler on the lower pan and continue to whisk. Do not let the water in the bottom pan touch the bottom of the pan containing the egg yolks. Whisk until the yolks thicken (until you can see the trails left by the whisk wires in the eggs) and add the butter in small quantities while whisking. Incorporate all the butter into the sauce. Take the pan or mixing bowl from the steam for about 10 seconds when you mix in a portion of butter and then return it to the heat.

If the hollandaise starts to get too thick add hot water and continue whisking. Whisk until all butter has been incorporated. Add the cayenne. TASTE! It might need more lemon or salt.

Poaching eggs:

There are a variety of kitchen tools available for poaching eggs like poaching pans or poach pods. I like using an egg cooker most of the time for ease.

The technological way: add eggs and push a button.

The traditional way: In a wide-bottomed sauce pan or sauté add 3 -4 inches of water and about a tablespoon of salt. Bring the water to a simmer.

Add 2 tablespoons of vinegar. Once water is simmering stir the water in a circle to create a mild whirlpool. Crack the egg and release the contents into the whirlpool. This will keep the yolk and white together. Cook until the white is set and the yolk is still runny. Remove egg from the pan with a slotted spoon.

Kentucky Hot Browns (A Derby Staple)

This dish is quintessentially southern. It is served all around Kentucky. The flavors work beautifully together. Start by roasting the turkey breast, toasting the bread, slicing the tomatoes and cooking the bacon. You will want these to be ready ahead of time. Then prepare your bechamel cheese sauce. Bechamel is a white sauce made of butter, flour and milk and serves as the base for many famous sauces. If you have ever made homemade mac and cheese odds are you have made a bechamel sauce. You could easily pour this sauce over macaroni and become a hero with your kids. This recipe serves 8.

3 tablespoons butter

¼ cup all-purpose flour

2 cups cold whole milk

1/4 cup grated sharp Cheddar cheese English White Cheddar is best

8 T. grated Parmesan cheese

1 pound cooked turkey breast

8 slices toast

8 slices tomato

16 strips bacon

More Parmesan for topping

Salt to taste

Place the butter into a saucepan on medium-low heat. Once the butter is melted add the flour and whisk for about 4-5 minutes. Add the cold milk and whisk to remove any lumps. Add salt. Once mixture has thickened add the cheeses. Stir until cheese is melted.

To assemble, place the toast on a baking sheet or in an oven proof dish. Place turkey on top of toast and smother with the sauce. Add grated Parmesan to the top and place under a 400 degree broiler until brown spots appear. Once browned, remove, add tomato to the top and two pieces of bacon. Serve immediately.