Lunch Box Pies
On March 16, 2011 by sixtyacrebakerGone are the days of the tartan plaid lunch pail replete with soup canister, trapped beneath a spring-loaded arm, and monogrammed cloth napkin. So sad. These savory pies, formed and baked in cupcake tins are perfect for lunch box days, picnics at the lake, afternoon snack for a carload of kids, or enjoyed as we are. As a St. Paddy’s day treat with a Guinness chaser.
Lunch Box Pies
1 lb ground beef
1/2 lb ground pork
1 large onion–finely chopped
2 stalks celery–finely chopped
1/4 tsp salt
1 Tbs creole seasoning
a few shakes of Tabasco sauce more or less to taste
1 cup breadcrumbs
1/4 cup hot water
1 recipe pie crust
Creole Seasoning
from Emeril’s New Orleans Cooking
2 Tbs chili powder and paprika
1 Tbs ground coriander, garlic powder and salt
2 tsp ground cumin
1 tsp cayenne pepper, crushed red pepper, black pepper and dried leaf oregano
Mix together and keep in an airtight container
Chop onions and celery and sauté until soft. Lightly cook pork and drain off grease. Add ground beef to pork and cook 5 minutes. Add onions and celery. Cook over low heat for 25 minutes. Drain any grease. Add seasoning, tabasco and salt. Add hot water and bread crumbs and mix well. Let stand 30 minutes. Meanwhile, line muffin tins with pie crust. Fill the crust 3/4 full with filling. Close with top crust. Decorate as desired. Brush with lightly whisked egg yolk. Bake at 400 until pie crust is golden..about 20 minutes. To make shamrock, color some of the egg with green food color and use a paint brush to paint design.
Lemon Chicken
On March 13, 2011 by sixtyacrebakerI seem to be on a bit of a citrus jag lately. I suspect the reason being this: on our back porch sits a potted lemon tree. It produces exactly 8 lemons every other year. We have coaxed coddled and crooned to it. Sadly, this is its best work. Consequently, when it produces, I get to work. This recipe is really a bit of this and smidge of that. Really delicious, very lemony and extremely popular in our house. The best part: it freezes well.
Lemon Chicken
1 lb chicken breasts
olive oil
1/2 onion–finely chopped
1/4 cup chicken broth
1/2 cup white wine
juice of 2 large lemons (a bit less if you don’t like your chicken really lemony)
1 tsp honey (or more to taste)
salt and pepper to taste
fresh parsley–minced
Pound the chicken breasts until they are thin like a cutlet. pat chicken dry. Heat enough olive oil to cover the bottom of a large skillet. Cook eat chicken breast enough to just brown, but not to cook completely through. Remove from skillet and reserve. Add a bit more olive oil and toss in the onion. Cook on medium heat until onion begins to soften. Toss in the chicken broth and use tongs or spatula to scrape up all the bits of chicken that stuck to the bottom of the pan. Add the wine, lemon juice and honey. Stir to combine, then put the chicken back into the skillet. Simmer on very low until the chicken is cooked through. Serve with the sauce spooned over the chicken. Sprinkle a bit of parsley on top. Sserve with lemon slices if desired.
St. Patrick’s Day Cake
On March 11, 2011 by sixtyacrebakerI do enjoy a snazzy chapeau. Especially if it is edible.
This is a simple 7″ layer cake placed on a 10″ cake round. Place the fondant covered cake in the middle of the round. Roll out a strip of fondant wide enough and long enough for the brim, curling up the edges. Using a brush, paint a bit of water on the round (only a little) to help the brim stick and carefully place along the edges of the cake. The shamrocks are fashioned from lightly colored fondant cut out with a cookie cutter. softened the edges a bit with my fingers to give them a bit of movement. The buckle is simply rolled fondant covered in edible gold leaf, then brushed with a bit of bronze luster dust. I used just a bit of water to adhere all the elements onto the cake.
If you would like more details or further instruction on how I made this, please ask. I promise i won’t tell you that a leprechaun left it behind, at the pub I frequent.
Vintage Suitcase Dog Bed
On March 11, 2011 by sixtyacrebakerI don’t speak French, which is why it is slightly insane that I subscribe to French magazines. Aside from the few French words incorporated into the English language, I have not a clue if the prose is inspired or insipid. However, the photos
and creativity never fail to turn this punctual taskmaster into a daring daydreamer. A recent issue of Marie Claire Idees showed a small dog perched in a darling white-washed bed, fashioned from an old valise. At a romp through an overstuffed antique store I found this
With a bit of fabric, little ingenuity and sackful of patience (i am a horrible seamstress). We now have our own darling version.
the little girl in the bed is Dharma.
Ratatouille
On March 9, 2011 by sixtyacrebakerAll too often I fill my canvas tote with fresh from farm produce. I bring it home, lovingly display it, and then succumb to the reality that father time ages it faster than we eat it. I find myself racing time. Such an event happened today with a good ol’ fashioned crisper raid.
Ratatouille
olive oil
1 medium onion-thinly sliced
3 cloves garlic–chopped
1/4 cup red wine
1 red bell pepper-julienne
1 medium eggplant–cut into cubes
2 zucchini–cut into rounds
3 cups diced tomatoes–fresh or canned
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried oregano
pinch red pepper flakes
about 1/2 tsp sea salt (more or less to taste)
1 generous Tbs balsamic vinegar
2 Tbs chopped fresh parsley
Heat a small stock pot over low flame. Add enough olive oil to lightly coat the bottom of the pan. Toss in the onions and garlic and cook until they soften. Add in the eggplant and red pepper and give them a good toss. Cook for about 10 minutes. Stir in the red wine and cook for about a minute more. Finally, add in the zucchini, diced tomatoes, basil, thyme, oregano, red pepper flakes and salt. Give a good stir, cover and cook for about 25-30 minutes. Periodically give a good stir to the pot. Once the vegetables are soft, but not falling apart, remove from heat and stir in the balsamic vinegar and fresh parsley. Taste for salt and add if necessary. Serve hot, warm or room temperature.
Lemon-Pecan Mascarpone Pound Cake
On March 5, 2011 by sixtyacrebakerMarch 4th is national pound cake day. Don’t roll your eyes. It is legit. I read it on the internet. Before my great aunt passed, I borrowed her box of tattered and stained recipe cards and copied each one into a book of my own. My aunt rose baked a great pound cake. Several actually. All different. All delicious. For national pound cake day, I borrowed a recipe from her, with a few substitutions.
Lemon Pecan Mascarpone Pound Cake
1 1/2 cup unsalted butter–room temp
4 oz mascarpone cheese–room temp
1/2 tsp kosher salt
1 1/2 cups sugar
4 large eggs–room temp
1 tsp vanilla
2 tsp lemon zest
1/4 cup + 1 Tbs lemon juice
2 1/4 cups flour–sifted
2 tsp baking powder
1 cup toasted pecans
Cream butter and mascarpone until very light. Gradually add sugar and beat thoroughly, about 2-3 minutes. Add eggs one at a time, scraping down sides in between additions. Beat for an additional 2-3 minutes after you add the last egg. Beat in vanilla, lemon zest, lemon juice and salt, until fully incorporated. The batter may look curdled, which is okay. Blend in the sifted dry ingredients (flour and baking powder) and mix until silky. Fold in pecans. Bake in a greased pan (10 cup capacity) at 325 for about 60 minutes. If you separate the batter into smaller pans, bake for considerably less time.
Once cool frost with icing made from powdered sugar mixed with lemon juice. Add enough lemon juice to make a drippy icing with good lemon flavor.
Salt Preserved Oranges
On March 4, 2011 by sixtyacrebakerI hadn’t yet been to Morocco when I first became seduced by tagine; meat braised into submission in the company of dried fruit, toasted nuts, exotic spices, and preserved citrus. Preserved lemon can be plucked off the shelf of your favorite fancy grocery. However preserved oranges are less likely to procured at your local. I have found preserved oranges offer a slightly sweeter note that couples well with headier spices like cinnamon, anise, nutmeg, and cardamom. Preserved oranges are easy to make at home and use few ingredients. Within 10 minutes you will be transported to a far away land full of culinary possibility.
Preserved Oranges
smallish thin rind oranges
kosher salt
pink peppercorns
star anise
bay leaf
Thoroughly wash and scrub the oranges removing stems. Cut into fourths without allowing the knife to cut all the way through. Cut approximately 2/3rds through the fruit. Generously salt the flesh of the orange Using a sterilized jar with proper fitting lid begin to press the oranges into the jar. Pour additional salt in between the layers of oranges. Periodically drop in peppercorns using no more than 10 in your entire jar. Continue doing this until the jar is well packed and full. Squeeze orange juice to fill in the gaps. Slide in a bay leaf and star anise. Add a bit more salt, then seal. Turn upside down on the shelf of the fridge overnight. The next day, turn it back right side up. If you see a gap, fill it with oranges, salt and orange juice. Close it up and place back in the refrigerator. Let “steep” for 4 weeks. These will keep for about 6 months. Rinse before using. Use as you would preserved lemons.
Chocolate Malted Risotto
On February 25, 2011 by sixtyacrebakerAbout last night. Mike and I returned from our stay at a farm watching lambs being born and bottle feeding those yet able to get their fill. We spent the days eating glorious fresh food; hoarding a small taste of what we hope our lives will be soon. Not the lamb part but a reason to be tethered to our home. As we rolled in to our lives in the city, I felt a yearning for something warm and satisfying and chocolatey. I hope it will comfort me in my passage from what will be to what is. This warm, creamy and malted risotto was like a warm woolly blanket for my heart.
Chocolate Malted Risotto
1 Tbs unsalted butter
1 cup arborio rice
3 1/2 cups milk–warmed on the stove
pinch kosher salt
2 Tbs granulated sugar
1/2 cup bittersweet chocolate–cut into bits
1/4 cup + 2 Tbs malted milk powder
1 tsp vanilla
heavy cream for garnish
cocoa nibs for garnish
additional malted powder for garnish
Melt the butter over low heat in a sided pan large enough to hold the rice in a thin layer. Once the butter is melted, toss in the rice and stir to evenly coat the rice. Allow the rice to cook for just a couple of minutes before you begin to add the milk. Increase the heat to low-medium. Add 1/2 cup of milk at first and stir until the milk is almost completely absorbed. Now begin to add the milk, just until it covers the top layer of rice but not more than a cup at a time. Allow the rice to absorb the milk, but come in to stir quite frequently. When the milk has almost completely absorbed, add the next amount. After you have done the second addition, stir in the sugar and salt, then add the third addition. Cook until the rice is soft, but with just a little hint of a bite, you do not want it to be crunchy or chewy. Remove from heat and add the chocolate and vanilla. Stir until the chocolate is completely melted and incorporated. Serve warm with a bit of heavy cream and dusted with malted milk powder and cocoa nibs. Serves 4.
How I Celebrate
On February 22, 2011 by sixtyacrebakerToday is my birthday. Kind of a big one, but not a milestone. If I live a nice long healthy life; today is the day I hit mid-life. Not too long ago, I heard someone say mid-life is not for a crisis but for readjustment. I like the idea. Look back
see what worked well, what didn’t, and maneuver the next half of my life applying what I’ve learned. This year in celebration Mike and I slipped away. We are spending a few days on a sheep farm. Lambing is in full swing. Today the bleat of new babies is the only song I wish to hear.
The Newly Born
Mike and his new BFF
Winter Harvest Salad
On February 20, 2011 by sixtyacrebakerThese past few days Mike has been ill with the flu, Which means, I get to eat what I like. And I like butternut squash and arugula.
Winter Harvest Salad
roasted butternut squash–roasted with olive oil and sea salt
arugula
cooked puy lentils (i buy mine at trader joes)
goat cheese
roasted and salted almonds–chopped
Yogurt Date Dressing
2 pitted dates soaked in boiling water-just to cover
2 Tbs plain non-fat greek yogurt
1 Tbs cider vinegar
splash balsamic vinegar
2-3 Tbs olive oil
4 roasted garlic cloves
(i roast a head of garlic along with the butternut squash)
1 tsp or more of lemon juice
For the Dressing
Place all ingredients, including water from dates, in a blender and whirl until smooth. You may need more or less olive oil…depending on your specific taste. Add salt and pepper to taste. Use to dress salad.