Tag Archives: whipping cream

Cheddar Jalapeno Scones

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I’m going to start this off by saying I’ve never been a good bread baker.  I’m just too impatient, I’m pretty sure I’ve mentioned this before.

I have this huge prejudice against baking bread.  It recalls to me memories of flouring a surface, rolling out bread, and repeating.  A cycle that seemed to go on and on and on and on For Hours.  And then there is my lack of an upright mixer, and thus a bread hook, which most bread recipes call for.  I’m not a muscular person, I’ve felt tired after poking bread dough, and I can’t imagine trying to do the kneading by hand.  Shudder.

My sister in law though.  Man she can bake some bread.  She’s great at it; she really puts me to shame.  I spent a week at her house and we had fresh bread every day, which of course had nothing to do with how we would eat all of it by the end of the day.  And of course, like someone who’s just enjoying a good thing, I never thought to pay attention to her while she worked.  So, for now at least, her bread secrets are safe.

Until then, I’ve managed to find a bread that has limited kneading and no rolling out with flour.  And you mix it with your hands, so as a bonus, you get to play with your food and eat it too!  I’m thinking this is a win win.

Enjoy!

Ingredients

2 cups flour

2 tablespoons sugar

1 tablespoon baking powder

½ teaspoon salt

6 tablespoons cold unsalted butter

If you use salted butter, leave out the additional salt

1 cup Cheddar Cheese

2 green onions

2 tablespoons diced jalapenos, or other green chilies

You can also use 2 fresh jalapenos finely chopped

2-3 tablespoons minced garlic

Or 6 cloves fresh garlic finely chopped

1 egg

½ cup whipping cream

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Preheat the oven to 425OF

In a large bowl, and I mean one with tall sides because this is going to be messy, add the flour, sugar, baking powder, and salt.  Mix that once or twice, and then take the butter and cut it into the smallest pieces you can manage.  Mixing in the butter is the hardest part of this recipe.

You can either, take a knife in both hands and pretend you are an automaton by cutting the flour/butter mixture repeatedly.  The aim is to continuously cut the butter into smaller and smaller pieces, which is best achieved by just cutting the butter against the walls of the bowl.  Takes about 15 minutes.

Or you can get a hand mixer and make a mess by just beating it for the 15 minutes.  A small amount of flour will fly everywhere, but you don’t have to do the robot.

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Either way, the result is the same and it takes about the same amount of time.  Will look like ground graham crackers.

Yah, the hard part’s over!

Finely dice your green onions and add them and the remaining ingredients (the egg, cheese, green onions, jalapenos, garlic, and heavy cream).  Now put away your knives or your hand mixer, and mix this by hand.  Yes it will be sticky and slimy and flour will get under your nails, but isn’t it also fun!  And trust me; it’s easier than trying to mix it with the hand mixer or a spoon because, yes, I tried.

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By hand, it takes about 5 minutes to fully mix everything together and you should have a pretty sticky  dough that’s a lot more like chocolate chip cookie dough than bread dough.  I guess that’s the power of scones.

Pull off a section of the bread dough and roll it around in your palms until it makes a smooth ball, poking in any stray pieces of green onion or jalapeno.  You’re ball should be about the size of a ping pong ball, so add or subtract as necessary.  Repeat with the rest of the dough.

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If you end up with the last ball being smaller than all the others, instead of trying to bake it too, pull it apart and add a little bit to all of the other balls.  Try to keep them all about the same size.

Take a baking sheet and line it with a piece of wax or parchment paper.  This is to prevent the scones from burning on the bottom before they cook completely.  Place your bread balls on the baking sheet so that they are evenly spaced and there is space between all of them.

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Using the palm of your hand, press down gently on each bread ball until they just spread out a little, but do not squash them.  If necessary, readjust the placement so there is still space between them.

Bake for 10 minutes.  Be careful with these, they burn pretty quickly.  As soon as they come out of the oven, pull the wax paper off of the baking sheet.  This will keep the scones from continuing to cook.

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Start to finish, takes about 30-45 minutes and is a great addition to any dinner.  They taste a little reminiscent of Red Lobster Cheddar Bay Biscuits, and yes, unfortunately that means they’re not that good for you.  It’s okay, you bought that wii for a reason, or use milk instead of whipping cream for a significantly healthier but not as moist (and much more prone to burning) scone.

I served them drizzled with a little bit of oil instead of butter.  I hat to cut the calories down somewhere.

Enjoy!

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Pistachio Pie

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I have succumbed to the pudding pie.  You are just so quick, so fast, so easy, so cheap.  You have 4 ingredients none of which require any more prep than opening.  My stove is not even consulted (except for baking the pie crust).

If this was anything else, I would probably try to figure out how to make this without using the pudding.  But, alas, I am a graduate student or aka poor.  I went to the store and I literally had in my hand the package of pistachio nuts, and the package of pistachio pudding mix.  Hum….$10 or $0.49….did I mention I was poor?

This is the same feeling I have when I read recipes where they garnish with macadamia nuts, or they use truffle oil on cooking shows.  Really.  You think normal people have access to that?

So I went with the pistachio pudding mix.  Artificial flavoring is my friend, apparently.

In the theme of fast food, this is a as you like it kind of recipe (Burger King reference).  By varying the amount of pudding mixture used, you can drastically change both the flavor and the texture of the pie.

1 pudding mix will give you a slightly green pie that will have the consistency of ice cream and have a slight pistachio flavor and is not overly sweet.

2 pudding mixes will give you a greener pie, but it will still be reminiscently milky, and the consistency will be a little less like ice cream and more like frozen yogurt.  It will have a slightly stronger pistachio flavor, and a much stronger sugar flavor.

3 pudding mixes will give you a GREEN pie and the consistency will be like pudding, even after it’s been in the freezer overnight, it will just be like frozen pudding.  It will have a strong pistachio flavor, and a strong sugar flavor.

4 pudding mixes would be excessive and possibly implode.  But definitely let me know if you try it and survive.

Enjoy!

Ingredients

1 ½ cup cold milk

1-3 packages instant pistachio pudding mix

1 cup whipping cream

1 9 inch pie crust

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A note on the pictures.  Since the different amounts of pudding used make the pies look very different at all steps, I have included pictures from the 1 and 3 pudding pie.  The picture on the left is always for the 1 pudding pie.  The picture on the right is always for the three pudding pie.

Heat the oven to 350OF.

If you’ve let your pie crust warm up, you can directly roll it into your pie tin.  If you’ve just taken it out of the refrigerator and are impatient, like I was, roll it out on a flat surface.  This is a little easier and will lead to fewer tears in the pie crust.

Take your pie crust and firmly press it into the pie tin on both the sides and the bottom.  With a fork, stab the pie crust multiple times making sure that there is no space bigger than your thumb that isn’t pricked.  This always makes me feel that a porcupine has had a fight with my pie.

Take the top edge of the pie crust, and fold it between your thumbs in order to make the ruffling.  Try not to pull the pie crust away from the side of the pie tin when you do this, as it can lead to the pie sinking down, which actually did happen to me with the 1 pudding pie.

Also, don’t look at the pie crust from the 3 pudding pie too closely, I tried this new gadget when I was making it and it didn’t work at all.

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Bake for 15 minutes or until golden brown.  After pie is done baking, remove from the oven and let cool completely.

In a mixing bowl combine your cold milk and pistachio pudding mix.  Even if you use three packages, this will mix pretty easy with just a spoon.  Mix until the pudding mix is completely incorporated.  If you are using 1 or 2 mixes, this will be pretty smooth, but if you’re using 3 mixes it will look a little grainy and be very thick.

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Pour the milk mixture into a freezer safe container, preferably with a lid, and freeze for about 30-45 minutes until the mixture is completely solid and cold to the touch.

After the milk mixture is frozen, take it out of the freezer, and scrap it into a mixing bowl.  You can use the same one as before and add the whipping cream.  If you’re using 1 pudding mix this will blend really easily with just a spoon and will be almost white, with 2 mixes it will be a little harder but you should still be okay to use just a spoon, with 3 mixes you’re probably going to want to use an electric beater since it gets really thick and it will be GREEN.

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After the whipping cream is mixed in, pour the mix into the prepared pie crust.  Smooth out if necessary.  Return to the freezer and freeze overnight.

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While this does end up taking you awhile from all the freezing steps, I’d say all and all you’re actually actively working on the pie for less than 20 minutes.

Enjoy!

And I just think this looks funny, this is what the 3 pudding pie looks like when you first pour it into the pie crust.  It’s defying gravity!

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Creamy Chicken Penne

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As a tradition I always cook for my Mom for every special occasion.  Christmas, her Birthday, Mother’s day, I always cook her dinner.  It’s a tradition I stared when I started college and shortly after I moved out when I had no money and no idea what to buy her.  When I was younger I would buy her stuff for the kitchen, but she didn’t use any of it much.  Except for wooden spoons, for some reason we’re both always in need of more wooden spoons.

So, back to what’s important the food.  While I tend to gravitate towards Asian food, the spicer the better, my Mom prefers pasta, the Olive Garden is one of her favorite restaurants.  So pasta it was.

I decided to make a mild sauce pasta, my Mom prefers tomato based pasta’s and I prefer cheese based, so I compromised with wine.  I had to eat it too.   The side would be Bruchetta, who doesn’t like Bruchetta, and a desert of chocolate pie.

Happy Mother’s Day.  I love you Mom.

P.s.  For a vegetarian option exchange the chicken breasts for 1 lb of mushrooms.

Ingredients

2 chicken breasts

2 tablespoons butter

1 onion

2 tablespoons capers

½ cup white wine

2 cups whipping cream

1 box pasta

Salt

Pepper

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I used penne, it’s my favorite kind of pasta, but you could easily substitute a different Italian pasta(not egg or udon noodles)

Trim any fat off of the chicken and cut it into approximately 1 inch pieces.

Melt the butter in a skillet under medium heat.  Once butter has melted add the chicken pieces and season with salt and pepper in the skillet.  This will season the butter as well which is going to be used in the next step.

Cook until the chicken is no longer pink in the center.  Will take about 10 minutes.  If you get impatient, and some of your chicken pieces start to get done, you can cut the bigger pieces in half with a wooden spoon by pressing down in the middle and wiggling the spoon back and forth a little.

While chicken is cooking, finely dice the onion and start making the pasta following the instructions on the box.

Once chicken has cooked completely, take out of the skillet but do not drain the skillet.  Add the onion and capers to the skillet where you cooked the chicken.  If some of the juice the capers are stored in get into the dish as well, don’t worry about it, it’s additional seasoning.  Cook on medium to high heat for about 1 minute or until the onions start to soften, the onions will turn brown from the chicken drippings.  Add the wine and turn the heat back down to medium.  Cook, stirring occasionally until the wine reduces by half.  Should take about 5 minutes.

Add the cream and cook, stirring occasionally, until the cream has thickened.  To tell when the cream has thickened, stir immediately after addition and note how much resistance there is, should be similar to stirring milk.  When the cream has thickened there will be a little bit of resistance and cream will not slosh in the pan as much.  Should take about 10 minutes.

Drain the pasta and return it to the pot you cooked it in.  After the cream has thickened pour it on top of the pasta and add the chicken.  Stir to evenly mix.

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If your pasta sauce is not as thick as you would like it, you can continue to cook the pasta after it’s all in one dish, stirring frequently to avoid the pasta burning on the bottom.  Be very careful about this though, because your chicken will very quickly start to dry out.

Start to finish this takes about 45 minutes.

Enjoy!