Well, I have to admit I'm not generally a fan of anything "instant" or "quick" when it comes to food. Oatmeal and pudding are two foods that come to mind. I'm a purist when it comes to using either rolled or steel-cut oats. I prefer the "whole" grain in its unadulterated form for both taste and texture. Equally, instant pudding was an unlikely choice for dessert.
My wife just returned from a four-day business trip & really wanted to indulge in the comforts of home. This included my "special" tuna salad, which I will save for another blog, and dessert. Now, she was really in the mood for cookies, but we had none. I considered whipping up a quick batch of sugar cookies, but we really needed something a little more immediate. So, while perusing our pantry, I discovered a box of Jell-O brand instant French Vanilla pudding. We love pudding, especially warm pudding on a cold winter's day.
Frankly, I had never made instant pudding, so I had never read the instructions. I assumed the milk would still need to be boiled and that the pudding would just set-up "instantly" with less fuss. To my surprise, the instructions simply read, mix two cups COLD milk with pudding mix. Whisk for five minutes and let set for five more.
Now this is where the foodie in me approached this particular task. I am fully capable of whisking something for five minutes. I love using a whisk to make whipped cream by hand. After searching for a whisk in our kitchen drawers, I could not find one. Instead, I found our hand-beater and got an idea. I combined the milk and mix in a bowl and began to beat the ingredients with all of the hand-power and enthusiasm I could devote to this task. The mixture began to froth. That gave me another idea. I wanted light and airy pudding.
After five minutes, the mixture was frothy and viscous. I transferred it to four small clear glass dishes to set.
It just so happens that I own another nifty gadget from the Microplane company. They make a special nutmeg greater. Freshly grated nutmeg is sublime. The dessert was topped with a pinch of fresh nutmeg and a sprinkling of coarse turbinado sugar (like Sugar in the Raw).
With three small steps, instant pudding was elevated to a masterful dessert. The frothy hand-mixed pudding preserved the airy texture. Freshly grated nutmeg added a gourmet touch. Finally, the turbinado topping added crunchy texture and bursts of sweet flavor.
In ten minutes a simple pantry item was elevated to gourmet status. My wife was happy with this new found treat & I will now add this to my repertoire of quick and easy desserts.
Side Note On Spices
Use a light hand with nutmeg, clove and cardamom; it is easy to overwhelm dishes with these flavors, so subtle hints are best. Many people do not like the strong flavor of clove. I often add trace amounts (literally enough to fit on the tip of a sharp knife) to dishes that call for cinnamon. A little clove adds nuance. Most clove-haters can't tell it's there and like the results.
Postscript: Carbon Footprint
My sister recently sent me a card that had the following caption on the front: Cinderella couldn't help but wonder about her carbon footprint. I made a comment to my wife that I reduced my carbon footprint by using a hand mixer to make our pudding.
After recently watching a Nova special about green energy in California, I was inspired to reflect on even the smallest tasks that both reduce our carbon footprint and contribute to renewable energy. I am delighted to use hand-power in the kitchen as much as possible. It may take longer, but it is fun, it burns calories, and cleanup is usually a lot easier (compared to a food processor or electric mixer). So, out of a humorous card and help from public television, I was inspired to do my part.
Saturday, January 24, 2009
Thursday, January 15, 2009
Blueberry Lemon Cake
I came up with this recipe in the fall, when wild Maine blueberries were in season. Several bags made it to our freezer so we could enjoy the season's bounty later in the year. Frozen berries are perfect for this recipe.
This is a delicious cake with bursts of blueberry and refreshing lemony zest. Use frozen blueberries or freeze fresh berries to prevent them from turning the batter blue. Preheat the oven to 350 degrees. Grate zest using a Microplane grater for best results. Use the zest from a whole lemon. Can be made as a single cake or as muffins.
Ingredients
3 cups all-purpose flour
4 tablespoons buttermilk powder
1 cup granulated sugar
2 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
2 eggs
1/3 cup of Canola oil
3/4 cup milk
1 teaspoon vanilla extract
2 tablespoons fine lemon zest
2 cups frozen blueberries
2 tablespoons maple or turbinado sugar (optional)
Preparation
Combine flour, granulated sugar, buttermilk powder, baking powder and soda, and salt in a large bowl. In a small bowl, beat two eggs; add oil, milk, vanilla and zest. Mix wet ingredients thoroughly and slowly combine with dry ingredients. Fold blueberries into batter and mix evenly. Grease a 9x13 inch pan with solid shortening. Add batter to pan and smooth with a spatula. Top batter with a sprinkling of maple or turbinado sugar (optional). Bake at 350 degrees for approximately 30 minutes, or until top is slightly browned and toothpick is clean when removed from cake. Allow to cool for 10-15 minutes.
Enjoy!
This is a delicious cake with bursts of blueberry and refreshing lemony zest. Use frozen blueberries or freeze fresh berries to prevent them from turning the batter blue. Preheat the oven to 350 degrees. Grate zest using a Microplane grater for best results. Use the zest from a whole lemon. Can be made as a single cake or as muffins.
Ingredients
3 cups all-purpose flour
4 tablespoons buttermilk powder
1 cup granulated sugar
2 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
2 eggs
1/3 cup of Canola oil
3/4 cup milk
1 teaspoon vanilla extract
2 tablespoons fine lemon zest
2 cups frozen blueberries
2 tablespoons maple or turbinado sugar (optional)
Preparation
Combine flour, granulated sugar, buttermilk powder, baking powder and soda, and salt in a large bowl. In a small bowl, beat two eggs; add oil, milk, vanilla and zest. Mix wet ingredients thoroughly and slowly combine with dry ingredients. Fold blueberries into batter and mix evenly. Grease a 9x13 inch pan with solid shortening. Add batter to pan and smooth with a spatula. Top batter with a sprinkling of maple or turbinado sugar (optional). Bake at 350 degrees for approximately 30 minutes, or until top is slightly browned and toothpick is clean when removed from cake. Allow to cool for 10-15 minutes.
Enjoy!
Sunday, January 11, 2009
Rice & Broth
It is a cold, snowy day here and comfort food is on my mind. Rice and potatoes are two of my favorites, especially when prepared in chicken broth. Consider substituting broth or half broth and water for recipes that call for water. You may need to decrease the amount of salt to compensate for this change.
I prepared a simple rice dish using Jasmati rice and chicken broth. Jasmati rice is soft and flavorful. While homemade stock is amazing, use canned broth for a quick and easy substitute. Many are on the market. Most are low in fat. Some have low sodium and some are organic.
Rice in Chicken Broth
Basic Ingredients:
2 cups chicken broth
1 cup Jasmati rice (or white rice)
1 pinch of salt
1 pinch fresh ground pepper
1 chopped scallion (white and light green parts, reserve chopped green parts for garnish)
1 tablespoon of butter (optional)
Makes approximately 4 servings.
Preparation
Add broth, salt and pepper to a medium sauce pan. Bring to a simmer. Add rice, butter and scallions, stir once, and cover for 20 minutes. Remove lid, and fluff rice with a fork. Serve topped with chopped green scallions (optional).
Embellishments (one or more of the following):
Feel free to experiment to meet your individual taste preferences. The butter is optional, but makes for a richer flavor; however, it is perfectly flavorful when left out. Take advantage of what you have in your pantry or refrigerator. Use dried herbs if you don’t have fresh on hand. Use this as an excuse to buy fresh herbs if you haven’t done so before. Most grocery stores sell small packages of fresh herbs in the produce section.
1-3 tablespoons of fresh parsley, basil, chives, or dill
1 teaspoon of your favorite savory dried herb (basil or chives)
1 clove of garlic, smashed with the side of a large knife
Potatoes Cooked in Broth
Next time you boil potatoes, consider using broth. The last time I made mashed potatoes, I boiled russet potatoes in chicken broth. Fill the pan to one inch below the surface of the potatoes with broth or half-broth and half-water. Add one or two smashed cloves of garlic (optional). Boil for approximately 20 minutes, or until the potatoes are soft when poked with a fork. Remove from the heat and mash with the broth in the pan. Season with salt, pepper, butter (optional) and fresh chopped parsley, cilantro or dill (optional).
Summary
Broth enhances the flavor of some of your favorite dishes, without adding additional cooking time or complicated ingredients. While chicken broth is a favorite, consider using beef or vegetable broth. Make broth one of your pantry staples so it's always on hand. Neither of these dishes needs much attention while cooking and both take minimal prep time. Enhancing food's flavor with broth instead of butter or sour cream is a great way to reduce calories. Enjoy these tasty comfort foods!
I prepared a simple rice dish using Jasmati rice and chicken broth. Jasmati rice is soft and flavorful. While homemade stock is amazing, use canned broth for a quick and easy substitute. Many are on the market. Most are low in fat. Some have low sodium and some are organic.
Rice in Chicken Broth
Basic Ingredients:
2 cups chicken broth
1 cup Jasmati rice (or white rice)
1 pinch of salt
1 pinch fresh ground pepper
1 chopped scallion (white and light green parts, reserve chopped green parts for garnish)
1 tablespoon of butter (optional)
Makes approximately 4 servings.
Preparation
Add broth, salt and pepper to a medium sauce pan. Bring to a simmer. Add rice, butter and scallions, stir once, and cover for 20 minutes. Remove lid, and fluff rice with a fork. Serve topped with chopped green scallions (optional).
Embellishments (one or more of the following):
Feel free to experiment to meet your individual taste preferences. The butter is optional, but makes for a richer flavor; however, it is perfectly flavorful when left out. Take advantage of what you have in your pantry or refrigerator. Use dried herbs if you don’t have fresh on hand. Use this as an excuse to buy fresh herbs if you haven’t done so before. Most grocery stores sell small packages of fresh herbs in the produce section.
1-3 tablespoons of fresh parsley, basil, chives, or dill
1 teaspoon of your favorite savory dried herb (basil or chives)
1 clove of garlic, smashed with the side of a large knife
Potatoes Cooked in Broth
Next time you boil potatoes, consider using broth. The last time I made mashed potatoes, I boiled russet potatoes in chicken broth. Fill the pan to one inch below the surface of the potatoes with broth or half-broth and half-water. Add one or two smashed cloves of garlic (optional). Boil for approximately 20 minutes, or until the potatoes are soft when poked with a fork. Remove from the heat and mash with the broth in the pan. Season with salt, pepper, butter (optional) and fresh chopped parsley, cilantro or dill (optional).
Summary
Broth enhances the flavor of some of your favorite dishes, without adding additional cooking time or complicated ingredients. While chicken broth is a favorite, consider using beef or vegetable broth. Make broth one of your pantry staples so it's always on hand. Neither of these dishes needs much attention while cooking and both take minimal prep time. Enhancing food's flavor with broth instead of butter or sour cream is a great way to reduce calories. Enjoy these tasty comfort foods!
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