Juicing a Pomegranate / Pom Martini & Spritzer

If you've ever had a pomegranate, you know how delicious they are.  The jewel of fall, shiny red on the outside and full of healthy juice you can use to make nourishing smoothies and spritzers or mix in a little vodka to make a martini for the ages.  We are lucky enough to have a pomegranate tree on the slope behind our house.  And this year, due to the two months of 90+ degree weather, our little tree gave us a bountiful harvest.

Pomegranates with their pointed sepals and leathery rinds may seem tough to eat but crack one open and you will find the interior contains sweet, tart clusters of delicate ruby red or fuchsia pink juice sacs, technically called arils or pips depending on region, separated by thin white membranes there to protect the pips. Historically pomegranates are Persian in origin and these thirst quenching fruits were often carried on desert caravans because of their durability and high liquid yield. 

Poms adapt to a cool winter, hot summer environment and have a lengthy storage life...up to 7 months in the refrigerator.  They are also bursting with nutrition.  Not only are they a good source of fiber, they are laden with Vitamin C, B-Complex and various other antioxidants.

If you are at all familiar with this fruit you know that eating one can be a huge mess.  This is usually done outside and wearing old clothes. However, with this easy method, you can juice your pomegranates without redecorating your kitchen!

Juicing a Pomegranate

You will need a chef's knife, large mixing bowl, slotted spoon, ziplock bag, rolling pin, strainer and container for the juice.


Using the knife, halve pomegranate and break into chunks. 

Fill the bowl with water and gently dislodge pips under the water.  The white membrane will float the the surface and the pips will sink to the bottom.

Once you've unseated all the arils, use a slotted spoon to remove and discard the white pieces of membrane then scoop the fruit into a ziplock bag.  Squeeze as much air out of the bag as possible.  Time to roll.

Using a rolling pin, roll back and forth over the bag.  When you start to get a lot of juice, strain to your container and go back to rolling until you have burst all the pips.

Each pomegranate should yield about 1/2 cup to 1 cup of juice.

Pomegranate Martini

4 ounces pomegranate juice
2 ounces vodka
1 ounce Cointreau or Triple Sec
Juice of half a lime
Lime wheel, wedge or curl for garnish

 Shake it up, strain to a fancy glass.  Makes 1 extra large martini or 2 small ones.

Pomegranate Spritzer

 Mix ice, pom juice and club soda or sparkling water.  Garnish with a lemon or lime!

Yorkshire Pudding

Yorkshire Pudding

If I could name the quintessential childhood recipe my mother made for me, one I begged for repeated, that dish would be Yorkshire Pudding.  With their golden brown crusty exteriors and delicate hollow centers my mouth would start watering the minute mom started mixing the batter.  Yorkshire Pudding was part of a traditional roast beef dinner, or on extra special occasions, Prime Rib, so my family had these only once or twice a year...but when she did make them it was a race to eat as many as fast as I could.

Over the years I've tried to describe Yorkshire Pudding to people who haven't tried them but mostly I only manage to convey what they're not.  They're not a muffin, biscuit, roll, souffle, pancake or bread.  Purists may call them a Popover because past dictates that Yorkshire Pudding is only Yorkshire Pudding if beef fat is incorporated but in my opinion Popovers do not come close to the texture or mouth feel of an authentic Yorkshire Pudding. It's what my mother called them and she was always right!

Historically, Yorkshire Pudding originated in Yorkshire, England in the mid 1700's.  Also known as batter pudding or dripping pudding, a shallow pan of batter was placed underneath a spit of roast beef or mutton, the fat and juices dripped into the pan, mixing with the batter and eventually rising to create a savory accompaniment to the meal.  The pudding would then be cut into squares and served with gravy alongside the roasted meat.  Over time ovens replaced the open hearth and muffin tins were substituted to make individual puddings.

Today Yorkshire Pudding starts as a thin batter poured into a pre-heated muffin tin containing a small amount of melted butter, then baked in a very hot oven.  Inside the oven something magical happens and the Yorkie's inflate, growing more and more puffy until they begin to resemble crispy, golden balloons.

The steam trapped inside creates a silken middle with delicate custard-like strands which are perfectly absorbent for sopping up delicious beefy gravy.
 

Ingredients:

1 cup all purpose flour  (Using the right flour is very important. Ironically if you use self-rising flour they will not rise!)

½ teaspoon salt

3 eggs

1 cup whole or 2% milk

¼ to ½ stick of butter divided into 12 pieces (about the size of a 1/2 pat)

Muffin or Popover pan

Cookie sheet larger than muffin pan**

**IMPORTANT:  Make sure to put the muffin pan on a cookie sheet while baking to catch drips, otherwise smoking may occur and in the worse case scenario a fire could start on the bottom of the oven.  Trust me you do not want this, nothing ruins a dinner party faster having to call the Fire Department!

Directions: 

Pre-heat oven to 400 degrees.

In a large mixing bowl (preferably with pour spout) add flour, salt, milk and eggs.  Beat with electric mixer for 1-2 minutes to make a thin batter.  (Tip: batter can be made in advance and may rise better if it's allowed to rest outside the fridge for up to 1 hour.)

Prepare muffin pan - Lightly grease muffin pan with the wrapper from a stick of butter. (Tip: do not use cooking spray or Pam as this will cause Yorkies to stick unmercifully.)  Place one piece of butter into each muffin cup and set in the oven atop a cookie sheet.  The butter will melt fast so stand by and remove the pan as soon as butter is liquified.

Working quickly to keep the muffin tin hot as possible, pour or ladle batter into each muffin cup about 2/3's full.  Place on middle rack of the oven and bake for 25-30 minutes.  Avoid opening the oven or slamming cupboard doors while baking as the Yorkshire Pud's are oh-so sensitive to collapse.

Before

After!

Yorkshire's are best served immediately with gravy and/or butter but if you're lucky enough to have some leftover they make for a wonderful breakfast with jam and powdered sugar!

This blog is dedicated to my beloved mother on what would have been her 80th birthday.  Rest gently mom, I love you.

Turkey and Dumplings

Here's an easy recipe for the copious amount of turkey and trimmings you most likely have leftover from your Holiday meal.  This turkey and dumplings is the ultimate comfort food and is very flexible...use whatever leftover vegetables you have on hand or use frozen peas and/or carrots like I did.  Combine veggies with shredded turkey and leftover gravy, heat and pour over steamed dumplings simply made with everyone's favorite pantry staple, Bisquick!


For the dumplings:

2 cups Bisquick
2/3 cup milk
12" skillet with tight fitting lid
Metal steamer basket

Combine Bisquick with milk to form a soft dough.  Place a metal steamer basket inside a 12 inch skillet, fill with water to just below the bottom of the steamer basket and bring to a boil.  Spray steamer basket with Pam.  Using a large spoon also coated with Pam, drop the dough directly onto the steamer, making 4-6 dumplings.  Cover skillet and steam for 5-10 minutes.  They're done when each dumpling is pillowy soft, dry to the touch and a toothpick comes out clean when stuck in the middle.

Now all that's left to do is mix shredded turkey, gravy and veggies in a small saucepan.  Heat on medium to piping hot.

To plate, place a dumpling in a shallow bowl and top with the gravy mixture.  Enjoy!

Buffalo Wings

Craving buffalo wings but don't like the hassle or mess of having to fry up the chicken first?  In my recipe the wings are baked off in the oven then tossed with an authentic sauce that is not only a breeze to make but can be tailored to fit your particular level of heat. 

Wings:
1-2 lbs of party wings, patted dry with a paper towel
1 tablespoon canola oil
Kosher salt
Pepper
Paprika
Cayenne pepper

Sauce:
1/2 cup Frank's hot sauce
1/3 stick of butter
1 tablespoon white or apple cider vinegar

3-4 dashes of Tabasco for medium, double it for hot, triple it for extra hot
1/2 teaspoon cayenne pepper for medium, double it for hot, triple it for extra hot


Directions:
Pre-heat oven to 425 degrees
Put wings in a plastic zip lock bag, add the oil and spices.  It's not crucial to measure out the salt, pepper, paprika or cayenne so add as much as you want.  Seal bag and mix around to coat all the wings with marinade.  Line a baking pan (1/2 sheet pan with sides) with a piece of parchment paper.  (The parchment paper is important so the wings don't stick and helps make them crispy.)  Add wings to pan making sure not crowd the chicken or wings will steam.  Use two pans if necessary.  Bake wings in the lower third of the oven for 20-30 minutes, then move to the top third of the oven for another 25-30 minutes...until the wings are crispy brown and all the fat has rendered off.  You may need to drain the pan halfway thru the cooking time.

About ten minutes before chicken is done make the sauce:

In a small saucepan over medium heat, melt butter then whisk in the Franks's sauce, vinegar, Tabasco and cayenne pepper.  Reduce heat to low right before sauce starts to boil, whisking frequently.  The vinegar will add a zing to the sauce and also keeps it from separating.

When wings are browned on both sides and the skin looks crisp (45-60 minutes), remove wings to a large bowl and toss with sauce.  Serve with blue cheese or ranch dressing, celery, carrot sticks, lots of napkins and cold beer!  Enjoy.

Mahi Mahi Salad with Honey Lime Dressing

This Salad Monday's selection was chosen by my hubby who was a fan of the Caribbean Salad from Chili's.  They took it off the menu a while back but to keep the flavor alive I created a copycat version of the honey lime dressing that gives the salad its signature sweet and tangy taste. I like to pan sear my fish but go ahead and grill the mahi and even the pineapple if you'd like.  Enjoy!

Honey Lime Dressing
2 tablespoons honey
2 tablespoons dijon mustard
1 tablespoon apple cider vinegar
1/2 tablespoon canola oil
1/2 tablespoon sesame oil
Juice of 1/2 lime
Salt & Pepper

Whisk all ingredients together about an hour before serving to allow flavors to blend.

Pan Seared Mahi Mahi


2 mahi mahi filets, skin removed
2 tablespoons canola oil
Salt and pepper
Cajun seasoning (use your favorite seasoning blend if you don't want to add heat)
Juice of 1/2 a lime

Season both sides of the fish with salt, pepper and cajun seasoning.

For a perfectly seared piece of fish, using a stainless steel saute pan will give the best results. To ensure there is no sticking follow these steps:

1.  Heat the pan over medium high heat until very hot, then add oil.
2.  Add mahi to pan.  Do not touch for at least 4 minutes!
3.  Flip fish after 4-5 minutes. If it seems to be sticking let cook another minute and check again.  Once a crust forms the fish will self release.
4.  Repeat on other side until filet is cooked through, about another 4 minutes depending on thickness.  Before removing from the pan squeeze 1/2 a lime over the top.

For the Salad:

Mix butter and red leaf lettuce with pineapple chunks, diced avocado and chopped green onion.  Other possible ingredients could be bacon pieces, garbanzo beans, walnuts or sunflower seeds!  Drizzle with dressing.  Garnish with toasted pita chips.

Fried Rice

This fried rice is an easy one skillet dish that can either be a side or main course depending on what you have on hand.  I make it when I want to use leftover rice, rotisserie chicken or toward the end of the week when I need to make room in the veggie crisper.  In this instance I used leftover tri-tip and frozen veggies but it can be as versatile as you want to make it.  Because I don't own a wok, I like a cast iron pan for cooking fried rice because it's heavy bottomed and conducts heat very well...mimicking the effect of using a flat top grill.  It takes less time to get the rice fried and crusty, like the texture of the fried rice served at a Teppan restaurant, than if a nonstick skillet is used.  The rice should be crispy and caramelized on the outside but moist inside with each grain of rice its own separate entity.  To let each person control the heat of their own dish, I usually serve with sriracha or garlic chili paste on the side but you can add a shot of either sauce at the end for an extra kick!  Enjoy!

2 slices bacon, cut into 1 inch pieces
2 eggs, beaten
2 tablespoons canola oil
A few drops of sesame oil (optional)
1/2 onion, chopped
2 cups cooked and cooled rice
2-3 tablespoons soy sauce
1/2 teaspoon fresh grated ginger or 1/4 teaspoon powdered ginger
1/8 teaspoon pepper
1/2 cup leftover or frozen and thawed vegetables (examples: peas, carrots, shelled edamame, peppers, celery, bean sprouts, zucchini, etc.)
1-2 green onions, chopped
Sesame seeds
Sriracha or Garlic Chili Sauce (optional)
Pat of butter (optional)

Start by cooking the bacon in a large skillet (preferably cast iron) over medium heat until browned and crispy.  Remove and drain on a paper towel lined plate.  Reduce heat to low, remove all but 1 tablespoon of bacon drippings and add the beaten eggs to the pan.  Tilt the skillet around to spread out the eggs, creating a thin omelet.  Let the eggs sit quietly until they start to firm up at the bottom, then flip.  When omelet is set, use a spatula to chop the eggs into big dice, set aside.  Increase heat to medium/medium high add canola oil and sesame oil.  Add onion and saute until translucent.  Add any meat (if using) and rice.  Stir-fry for a few minutes then add soy sauce, ginger, pepper, veggies, eggs and bacon...keeping rice moving constantly, especially scraping from the bottom of the pan for another 3-4 minutes.  I usually finish most rice dishes with a pat of butter to make the grains look really glossy but you can skip this step if you're so inclined. Add sriracha or garlic chili sauce, if desired.  Garnish with sesame seeds and green onion.

Ice Cream Making with The Fletchers

Last week I went on a field trip to my dear friend Laura's house.  She recently told me she's had an ice cream maker stashed in a cabinet for years so naturally my wheels started spinning.  The Gravy seemed like a terrific excuse to break it out and attempt to make ice cream from scratch.  I've never made ice cream before but I remember from childhood it seemed to take hours...first blending a custard over the stove then massive amounts of churning.  Would we need rock salt?  Or to crank until our arms gave out?  Luckily things have changed in ice cream technology since I was a kid.  Instead, we used this nifty contraption by Cuisinart:

Because it had two, one quart bowls it was double the fun...we could make twice the flavors!  I chose my favorite, Dulce de Leche (recipe to follow) and Laura chose chocolate chip.  No hand mixing required, no salt needed.  In fact the only preparation was the day before...Laura popped the ice cream maker's tubs in the freezer and I made the Dulce de Leche.

We used the easiest recipe we could find (only four ingredients for exactly two quarts!) from Cuisinart's own website, appropriately titled: Simple Vanilla Ice Cream.  No eggs were called for so we got to skip the stove. The beauty here was we would use the same base mixture for both flavors, adding in the caramel and chocolate chips at the end for two kinds of scream! 

Mix these ingredients in a large pitcher:

3 cups heavy cream

1 1/2 cups whole milk

1 1/8 cups granulated sugar

1 1/2 tablespoons pure vanilla

Blend with a hand mixer or immersion blender until all the sugar is dissolved.  Pour into ice cream maker!

After 25-30 minutes it starts to come together

Time to add the mix ins!  We added the chips to one tub...

and about 1/4 cup of the Dulce de Leche to the other. 

Churn for another 5-10 minutes to incorporate, then transfer ice cream to containers.  To create a ribbon of caramel throughout the Dulce De Leche flavor, simply drizzle spoonfuls of  sauce over the top and fold lightly making little railroads of sticky, golden goodness.  Freeze 1-2 hours for soft serve or overnight for a firmer set.  We weren't able to wait very long considering Laura's nearly four year old twins were clamoring for a taste!  

Now, we expected the ice cream to be delicious but the luscious texture of this frozen treat was marvelous!  Sweet but not cloyingly so, creamy but not overly rich with just the right amount of vanilla.  I hope you try it!

 Dulce De Leche Recipe

 

Dulce De Leche is a sweet caramel-like spread from South America, particularly from Argentina and Brazil.  The Spanish translation is literally "milk candy." Traditionally, the basic recipe is milk and sugar boiled down for several hours but you can easily make your own with this common pantry ingredient:  Sweetened Condensed Milk.

Preheat oven to 425 degrees, position rack in the middle.  Pour 1 can of sweetened condensed milk into a glass or metal pie tin, sprinkle with kosher salt.  Put inside a large roasting pan.

Cover pie tin with foil then pour enough water into the roasting pan until it comes halfway up the sides of the pie plate.  Bake for 2 - 2 1/2 hours, stirring halfway through and replacing the water bath if needed.  It's ready when it turns the color of peanut butter.

Whisk until smooth, about 2 minutes, cool, then transfer to a airtight container.  Refrigerate until ready to use.

Shrimp and Grits

If you love shrimp and are looking for a new way to eat them, I have the recipe for you.  Grits aren't that popular in California but people familiar with Southern cooking know they make a versatile side dish, going equally well with breakfast or dinner.  Here the grits serve as a velvety base for sauteed shrimp smothered with a spicy gravy.  Serves 4.

Grits:
3 1/2 cups water
3/4 teaspoon salt
3/4 cup quick cooking grits (the brand I use is Albers)
1 tablespoon butter

Bring 3 cups of the water and salt to a boil.  While stirring, mix in the grits and adjust heat to low.  Keep stirring until grits come together, cover and let sit for 5-6 minutes.  After this point, alternate stirring and adding the rest of the water a little at a time.  This step should take another 5-6 minutes. Finish with butter. The grits should be glossy, creamy and be the texture of risotto or loose mashed potatoes. 

Shrimp:
1 lb medium-large shrimp (26-30 count), peeled and cleaned
1 tablespoon Cajun seasoning
1 teaspoon paprika
1 teaspoon oregano
Salt and pepper
2 tablespoons bacon fat (substitute butter or olive oil, if desired)
1 tablespoon minced garlic
1/4 cup wine or chicken stock

Combine Cajun seasoning, paprika, oregano, salt and pepper and sprinkle over both sides of the shrimp.  Heat fat over medium heat in a 12" skillet (preferably cast iron).  Add the shrimp and garlic and cook about 1 1/2 minutes per side.  Add the wine or stock to plump the shrimp and help de-glaze the pan.  Remove the shrimp and keep warm.

Gravy:
2 tablespoons butter, softened
2 tablespoons flour
1 1/2 cups chicken stock
1/2 cup half and half
1 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco
Salt and pepper

Mix the butter and flour together in a small bowl until all the flour grains are covered by the butter.  Over medium heat, add this mixture to the pan drippings, stirring with a whisk or wooden spoon.  Keep stirring until you have a thick paste the color of peanut butter.  This step cooks the flour and ensures the gravy will be smooth.  Don't rush it, it will take around 4-6 minutes.  Raise heat to medium and slowly whisk in stock and half and half.  Bring to a boil, reduce heat to low and cook until thick and bubbly.  Mix in Worcestershire sauce and Tabasco.  Adjust seasonings with salt and pepper.


To serve, place heaping spoonfuls of grits into large bowls, top with shrimp and gravy.  You can easily round this out by serving with a vibrant green vegetable like broccoli, asparagus or even swiss chard.  Enjoy!

Stuffed Zucchini Boats

That's a BIG one!

An old friend gave me this colossal zucchini (thanks Tammy!)  At over a foot and a half long and weighing in slightly over four pounds, I had a tough time deciding what to do with it.  Usually when I cook squash, I slice them into planks or rounds and saute in a little olive oil, salt and pepper.  Simple, but I wanted to use this one in a way  that would show off its incredible size and besides, it seemed a shame to cut it up.  Stuffing seemed like an obvious choice!


Don't be discouraged by all the steps involved, you'll be making each component one at a time, then combining them together when it's ready to pop in the oven.  Oh yeah, you don't need a zucchini the size of Texas to make this dish, normal sized zukes will work fine or you can use the stuffing mixture for bell peppers, acorn squash or even tomatoes!   Here's the recipe which serves about 4.

Turn this...

Into this!

Preheat oven to 375 degrees

Start by making the sauce:

29 oz can tomato sauce
1 teaspoon each:  marjoram, oregano, rosemary, thyme*
1/2 teaspoon crushed red pepper

Add all herbs to tomato sauce and set aside.

*Don't get hung up if your spice rack is missing some of these, you can replace the marjoram with basil or all the herbs by using your favorite Italian seasoning.  Put in what you like or have on hand. :)

Now make the filling:


1 lb hamburger
2 tablespoons olive oil
1/2 onion, chopped
1/2 red bell pepper, chopped
2 cloves garlic, minced
1 cup rice, cooked and cooled (or leftover)
2 tablespoons Italian parsley, chopped

Brown ground beef over medium heat in a large skillet, season with salt and pepper, drain.**  Set aside meat in a bowl lined with a paper towel then saute onion and peppers in the olive oil over medium heat, adding the garlic last so it doesn't burn, this step should take around 5 minutes.  Re-season with salt and pepper.  Add meat, rice and about 1/2 the sauce, stir.  Add parsley and adjust seasonings to taste.  Now you're ready to prepare and stuff your zucchini!

**A helpful tip for draining ground beef:  Use a turkey baster to suck up the drippings and squirt into a jar reserved for this purpose.  (If you don't keep a grease jar under the kitchen sink, like I do, you can always line a coffee mug with foil, squirt in the fat and throw it out when it solidifies.)  It's much easier than awkwardly tipping the pan and pouring the grease off which can be dangerous or make a huge mess.

Ready to Stuff

Slice your zucchini in half lengthwise and scoop out the middle to make a shallow boat.  Salt and pepper, and drizzle olive oil over the cut sides and make sure to rub the olive oil over the skin sides as well.  Put your zukes in a casserole dish and mound the filling into the boats, as much as they will hold.  Drizzle more sauce over the top and put on the middle rack of your oven, preheated to 375 degrees.  Bake until fork tender, about 35-45 minutes depending on the size. If the filling seems to be getting overly brown cover with tin foil.

While it's baking, prepare the cheese crumble:

1 cup mozzarella cheese, shredded
1/4 cup parmesan cheese
1/4 cup panko breadcrumbs
1 tablespoon parsley

Combine cheese, panko and parsley.  Sprinkle over top of the stuffing during the last 10 minutes of cooking and bake until topping is melty and golden!

Out of the oven

Serve any remaining sauce with the meal in case anyone wants extra.  To bulk up dinner...a green salad and/or garlic bread would go really well.  And don't forget the red wine!  Thanks for reading, I'll be back next week.

Salad Monday - Spinach Salad with Warm Bacon Dressing

Salad Monday got its start at our house about a year ago as a way to eat less meat, get more veggies in our diet and overall eat lighter... especially after the weekend when my hubby and I loosen the reigns and indulge in some meals of the higher calorie variety.  ;)  We typically go out to dinner on Friday and Saturday nights, then I make a big Sunday dinner so, yes, come Monday we are ready to lighten things up a bit.  Last Monday I made this Shrimp Spinach Salad with Warm Bacon Dressing.  It serves 2-4. 

Bacon dressing

1 tablespoon red wine or balsamic vinegar
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
Kosher salt
Fresh cracked black pepper
2 tablespoons bacon drippings

Whisk all ingredients except bacon drippings in a bowl and set aside.

Spinach Salad
4 slices of bacon, cut into 1" pieces (reserve 2 tablespoons drippings for dressing)
1 lb shrimp, cleaned, peeled, with tails off
Cajun spice
Kosher salt
1/4 cup beer
Fresh cracked black pepper

Bag of baby spinach
1 hard boiled egg, sliced
2 mushrooms, sliced
1 avocado, diced

Assemble salads, dividing the spinach, egg, mushrooms and avocado between plates, chill.

Fry bacon in a large skillet (I use a 12" cast iron pan), set aside.  Drain off the fat and keep warm to add to dressing right before serving.  Sprinkle shrimp with seasoning, salt and pepper.  Saute shrimp in same pan you used for the bacon, about 2 minutes on each side until opaque.  Add beer to plump shrimp up and add a ton of flavor. :)

Finish dressing by whisking in warm bacon drippings.  Add shrimp and bacon to salads, drizzle with dressing and serve.

You can change this up a bit by adding in candied walnuts, sliced red onions and/or croutons!  Hope you like it.