Translate

Wednesday, December 19, 2012

Druid's Cobbler Cake

This is my version of a Fruit Cobbler recipe I found on the Food.com website. Instead of having a thin crust over the top of the fruit, I make mine to be a lightly sweetened cake with little pieces of fruit that seemed to be floating around in the pillow-like softness of the cake. This can be made with almost any fruit you desire, but I will use peaches for the recipe here.

Peach Cobbler Cake:

Cake Batter:

1 Cup All Purpose Flour
2 TSP Baking Powder
1 Egg
2/3 Cup Milk
1 TSP Honey
1/2 Cup Brown Cane Sugar
1/2 Cup Granulated Sugar
Pinch of Salt

1: Use a paper towel to spread a thin layer of butter or shortening into the bottom of a deep 9x9 square baking dish (or a 9-inch round dish), and spread it out evenly. Personally, I melt the butter in the microwave and then just pour it into the dish. But you can use whatever technique works the best for you. You can also add a very light layer of flour if you discover the cakes are sticking badly.

2: Combine all the batter ingredients into a mixing bowl and using an electric mixer or a whisk, whip the batter for 10-15 minutes, or until it is smooth. Pour the mixed batter directly over the melted butter, spreading it out as evenly as possible.

Fruit:

4-5 Peaches, with pits removed (You can peel them if you wish, but I don't mind the peach skins)
1/3 Cup Chopped Walnuts
1/4 Cup Brown Cane Sugar
1 TSP Nutmeg
1 TSP Allspice
1 TSP Ground Cloves
1 TBSP Butter

1: Slice up the peaches into roughly 1-inch wide cubes, and set aside.

2: Into a small sauce pan over medium heat, combine the walnuts, butter, and brown sugar. Cook until butter has melted and sugar evenly coats the walnuts. You can use any type of nut for this, as long as you keep the pieces small and the quantity roughly the same.

3: Add in the nutmeg, allspice, and cloves, and continue to cook for another 5-7 minutes, stirring until walnuts are evenly covered with spices.

4: Pour in the peaches (or any fruit in an equivalent amount), and cook for 10-12 minutes, adding just a little water if the pan begins to dry out. You want to cook this until the peaches are heated and coated with the cooked spices and walnuts, but nothing is burned or charred.

5: Carefully spoon the fruit and nut mixture over the batter in the baking dish, covering the batter as evenly as possible.

6: Bake in a 350 degree oven for 40-50 minutes, or until the batter has risen to the top, and is golden brown.

Serve this cake, fresh from the oven, with a large scoop of vanilla ice cream and some whipped cream on top. You can even give it to a friend or family member as a gift, or use it as a new type of birthday cake. As stated before, you can use any fruit and any type of nuts for this recipe, as long as you keep the proportions roughly the same. This is a very simple cake that you can make and turn into something of your own.

~Bon Appétit~

Chicago Metallic Commercial II Round Cake Pan, 9" x 2" (Google Affiliate Ad)
Cuisinart SM-70BC 7-Quart Stand Mixer (Google Affiliate Ad)
All-Clad Tri-Ply Stainless-Steel Sauce Pan with Lid - 1.5 quart - All- (Google Affiliate Ad)

Monday, December 17, 2012

Should You Use Rice or Pasta?

Neither! Use Couscous instead!

Many people have, and many people haven't tried couscous in their cooking. It's a great dish that can be used so many various ways, and is quite healthy for you as well. It is also a great idea for when you aren't sure if you would rather have pasta, or rice, it's almost like combining the best of both worlds. So, with this article, I would like to discuss a little bit about couscous and a few uses of it.

What is couscous?

Couscous is basically pure semolina, which is one of the ingredients often used to make pasta. That's semolina, not salmonella, those are two completely different things. It is a common staple found in Algeria, Morocco, Libya, Egypt, and other similar regions. In those areas, it is often served with broth or stews, or topped with meat and vegetables as one might do with a rice dish. Now, you can find couscous in markets around the world, and I would highly suggest keeping it as a common item in your pantry.

Is couscous healthy?

Damn right it is! It contains a much better vitamin profile than pasta, with less of a glycemic load. As well, it has roughly the same amount of protein as pasta, and definitely more than white rice. Couscous also has a lower fat-to-calorie ratio than white rice. It's a very healthy alternative to either making pasta or rice, and tastes like a mix between the two.

How is couscous cooked?

If you buy couscous in a store, most often it is pre-steamed, dried and doesn't need much effort to prepare. You can use water, broth, or stock and a little oil or butter to make a simple couscous dish. I also add a pinch of salt and herbs into the water. I use an estimated ratio of 1.75:1 of liquid to couscous; so if I want to make 1 cup of dried couscous, I use 2 cups of boiling liquid. From here you can dish it up and cover it with sauce, gravy, or stew. Honestly, couscous cooked in water and served on its own is pretty damn bland and boring, but with practice, you can learn to turn it into an awesome delicious meal.

What is Druid's couscous recipe?

Beef-flavored Couscous:

1 3/4 Cups of water
1 Cup of Dried Couscous
1-2 Beef-flavored Bouillion Cubes
1 TSP Seasoned Salt
1 TSP Ground Black Pepper
1 TBSP Butter

1: Combine all ingredients, excluding couscous, in a pot over medium-high heat and bring to a boil, making sure the bouillion cube and butter are melted and stirred into the water.

2: Pour in the couscous and remove from heat, stirring constantly for 5-10 minutes until the water is absorbed into the couscous.

3: Serve and top with steamed vegetables and grilled sausages or steaks. This recipe will easily feed 2-3 people.

Couscous is a wonderful dish that is easy to prepare and healthy for your friends and family. So if you are staring at your kitchen and wondering what to do with that chicken breast, or your brain is trying to figure out if you want a rice dish or a pasta dish, I would highly suggest picking up a package of couscous. I know, that in my kitchen, couscous has become a front-line ingredient in meals. 

~Bon Appétit~

Saturday, December 15, 2012

Creamy Curry Chicken

This is a very delicious recipe I made tonight; it's an Asian-inspired version of creamy chicken with rice. It has a nice light flavor of curry and ginger, and a slight bite of savory orange-cooked chicken. This is a fairly quick dish to prepare, but it will take dedicated attention in order to keep from burning things. Make sure you use a nice large, deep skillet for the curry sauce.

Chicken and Mushrooms:

3-4 Boneless, Skinless Chicken Breasts, chopped into small cubes
1 Cup of Canned Mushrooms
2 TBSP Orange Juice
2 TBSP Sesame Oil
1 TBSP Soy Sauce
1 TSP Ground Ginger
1 TSP Garlic Powder

Combine the chicken, orange juice, ginger, and oil, and simmer together until chicken is cooked. Add in the drained mushrooms, soy sauce, and garlic powder, and simmer over a low heat for 10-15 minutes, until most of the liquid vanishes.

Creamy Curry Sauce

1 Cup Butter
2 1/2 TBSP All-Purpose Flour
3 Cups Milk
1 Cup Finely-Diced Yellow Onions
1 Cup Chopped Bell Peppers
1/2 Cup Water
1 TBSP Red Curry Powder
2 TSP Chinese Five Spice Powder
1 TSP Sea Salt

Create a creamy roux by melting the butter over medium heat, then stirring in the flour and cooking for 10-15 minutes. In a bowl, combine the milk, curry powder, spice powder, and sea salt; mixing quickly and thoroughly before pouring into the skillet with the butter and flour. Using a wire whisk, vigorously stir the sauce frequently while adding the onions and peppers, and cook for 20-25 minutes, adding in the water as needed to keep sauce from forming clumps and getting too thick. Keep stirring while cooking, you don't want any clumps to form in the sauce.

Rice:

1 1/2 Cups Long Grain White Rice
3 Cups Water
2 TSP Coarse-Ground Black Pepper
1 TSP Paprika
1 TSP Salt
1 TSP Sesame Oil

In a decent-sized pot, combine everything other than the rice and paprika, and bring to a boil. Stir in the rice and simmer over medium heat for 15-20 minutes until soft.

Once all parts of the meal are created and cooked, combine into one deep skillet (I dumped everything into the skillet I used for the curry sauce) and stir everything together until it is mixed thoroughly. Sprinkle with Soy sauce, paprika, and freshly diced celery before serving to your family and friends.

You could use shrimp, crawdads, lobster meat, chicken, duck, or even pork for this recipe. I'm sure if you wanted, you could even make a vegetarian version of this. Add in cashews, peanuts, pecans, or others 'crunchy' additives to this recipe instead of celery. This recipe will make enough to feed four people easily, or give you leftovers for meals through the week. Do what you want to make this dish your own so you can enjoy it, share it, and feed your friends with it.

~Bon Appétit~

Spectrum Naturals 19127 Toasted Unrefined Sesame Oil (Google Affiliate Ad)


Wednesday, December 12, 2012

Decadent French Toast

Looking for a new, tasty, different french toast recipe? Look no further. This takes that delicious weekend breakfast dish and elevates it to a level of class some people wouldn't consider for a simple bread dish. You should definitely give this recipe a try sometime.

1 Loaf of Banana Nut, Cinnamon Raisin, or Pumpkin Spice bread, cut into 1/2 inch thick slices
2/3 Cup Irish Cream or Hazelnut flavored Coffee Creamer
1/2 Cup Half and Half
1 Egg
1/2 TBSP Ground Cinnamon
1 TSP Nutmeg
1 TSP Allspice
1 TSP Almond or Vanilla Extract

Combine all the ingredients, excluding the bread, into a large enough bowl and mix thoroughly. Dip the slices of bread into the wet mixture quickly, but making sure to coat the entire surface of the slices. Once coated with the egg and cream mixture, place the slices of dipped bread onto a hot skillet or griddle, preferably set to a medium heat. Cook the french toast and flip, making sure each side is brown and no longer wet before serving.

At this point, you can apply your favorite toppings. I like covering my french toast in a little whipped cream and drizzled with a bit of honey, but you might like the classic of butter spread and maple syrup. You could always slice some strawberries thin, place them on the cooked slices with a little cream cheese and dust it all with a little powdered sugar. Some people might enjoy using the french toast to make a breakfast sandwich using over-medium eggs and sliced ham and melted cheese. You can do whatever you wish to your cooked french toast, just make sure that whatever it is, that you enjoy it and make it your own.

~Bon Appétit~

Lodge Logic Rectangular Grill & Griddle Pan (Google Affiliate Ad)
All-Clad Nonstick Double Grill & Griddle - Double Griddle - All-Clad L (Google Affiliate Ad)
Hamilton Beach 3-in-1 Grill/Griddle (Google Affiliate Ad)

Saturday, December 8, 2012

Southern Style Fried Corn

This is far from a "healthy" dish, but it is quite delicious. It is rather simple, but can take a little while to make. The benefits of this dish are taste, and the fact it only needs one skillet to make.

Southern Fried Corn:

1 pound of Hickory Smoked Bacon
4-6 Ears of Corn on the Cob
2 TBSP Butter
2 TSP Brown Sugar
1 TSP Sea Salt
1 TSP Black Pepper
2 TSP Chinese Five-Spice

1: Cook the bacon in a hot skillet until semi-crispy, leaving the grease in the hot pan for later. Dice and chop the bacon into small pieces and toss into a bowl. Sprinkle the sugar and Chinese Five-Spice over the bacon and mix together thoroughly.

2: Carefully remove the corn from the cobs, until you have as much corn as you desire. Place the corn into the hot pan with the bacon grease, add the butter, and black pepper, and cook for 5-10 minutes over medium heat.

3: Add the bacon mixture to the corn in the skillet and cook for another 5 minutes, stirring frequently. Remove from the heat and sprinkle with the salt before giving the corn and bacon a final stir. Once completed and combined, serve this as a side as your favorite meal, or as a tasty dish to enjoy greedily on its own.

As stated above, this dish is far from what most people would consider to be healthy, but it is very delicious and worth a try. If you are looking for ways to make this your own, you could use your favorite type of sausage instead of bacon, or even some diced ham (as long as you render down some fat to cook the corn in). Play with the spices and ingredients until you find a dish that you and your family can enjoy.

~Bon Appétit~

Cuisinart 12-In. Hard-Anodized Skillet (Google Affiliate Ad)
Bobby Flay 12-In. Cast-Iron Skillet (Google Affiliate Ad)
Lodge Enamel 11-inch Skillet - Red - Lodge Enameled Cast Iron (Google Affiliate Ad)

Wednesday, November 28, 2012

Delicious Homemade Lasagna

This is my delicious recipe for scrumptious homemade lasagna. This will be a nice warm dish for you to feed your friends and family with during these chilly winter months or anytime during the year when you feel like a nice warm Italian dish. I have made this recipe several times with great success each time. Make sure you use a deep 9 x 13 pan or else... well... you might not have enough room to bake it all. One could also split the recipe between some super-deep lasagna or bread pans, just repeat the layers until you get the desired thickness.

3/4 LB of browned ground beef
3/4 LB cooked Mild Italian Sausage
20-30 slices of Pepperoni
4 Cups of Shredded Fresh Mozzarella Cheese
2 Cups Ricotta Cheese
2 Cups of Shredded Sharp Cheddar Cheese
2 Cups of Shredded Colby Jack Cheese
2 Cups Diced Roma Tomatoes
1 Cup chopped Sun-dried Tomatoes
1 Cup of Fresh Spinach
26-32 Ounces of your favorite Pasta Sauce
15-20 sheets of your favorite Lasagna Pasta (Cooked according to pasta directions)
1 1/2 Cups Chopped Black Olives
1 TBSP Herbs De Provence
1 TSP Garlic Powder

1: Spray a deep 9 by 13 inch baking dish with non-stick cooking spray. Combine the Ricotta cheese with the herbs de provence and garlic powder until mixed thoroughly.

2: Build according to these layers:

Bottom: Pasta
1: Spinach and Sun-Dried Tomatoes
2: Pasta
3: 14-16 ounces of pasta sauce and Pepperoni, sprinkled with half the Mozzarella Cheese
4: Pasta
5: Thin, but evenly spread Ricotta Cheese and Cheddar Cheese
6: Pasta
7: Mild Italian Sausage and Ground Beef, spread evenly, then topped with Colby Jack
8: Pasta
9: Diced tomatoes, remaining pasta sauce, topped with remaining Mozzarella Cheese
Top: Olives

Cover the baking dish loosely with aluminum foil and place into a 350 degree oven for 45 minutes. Remove the foil and continue cooking another 10-15 minutes, or until the top layer of cheese begins to brown. Once the lasagna is cooked, remove it from the oven and allow to sit for 5-7 minutes before eating. Serve with some delicious red wine and enjoy!

Experiment with different meats, cheeses, and sauces until you find your own favorite lasagna. Use your own tastes and preferences to make this dish your own. Create and enjoy!

~Bon Appétit~

BrylaneHome Extra-Deep Lasagna Pan (STAINLESS,0) (Google Affiliate Ad)
Maytag 24 " Electric Double Wall Oven - Stainless Steel Finish - CWE5800ACS (Google Affiliate Ad)

Tuesday, November 27, 2012

Druid's Mocha Mudslide

Why am I posting a cold, iced drink in the chilly months of the year? Because not everyone is out there looking for a steamy beverage to sip. Especially those adults among us who like to have a nice holiday get together with friends and family and want something to keep the party alive. This recipe combines two of my favorite drinks, the classic mudslide and the iced mocha. So get out that blender and keep up, because the party is just getting started here.

Druid's Mocha Mudslide:

1 Part brewed and chilled black coffee
1 Part Heavy Cream
2 Parts Vanilla Bean Ice Cream
2 Part Bailey's Irish Cream
1 Part Kahlua Liqueur
1 Part Grey Goose Vodka
1 Part Caramel flavored Syrup
Semi Sweet Chocolate Chips
Cocoa Powder
Nutmeg
Whipped Cream
Whole Mint Leaf

Combine all liquid ingredients in your favorite blender half-filled with ice cubes, and pulse until well blended. Add in the chocolate chips, ice cream, and cocoa powder, then mix with the blender for 1-3 minutes, until the ice is thoroughly ground into the drink. Pour into your best glass and top with a tablespoon of whipped cream, dust lightly with nutmeg, and garnish with the mint leaf for a flash of bright color in the glass. 

That's it.

Your blender will appreciate being used, and your friends and family will love this delicious drink. Also, you could vanquish the caramel syrup and add in some creme de menthe liqueur for a festive and tasty version of this delicious adult beverage.

Mix it up, have a party, and enjoy.

~Bon Appétit~


Wednesday, November 21, 2012

Druid's Potato Salad

This recipe is for a simple delicious potato salad that is sure to please everyone you serve it to. Try different ingredients to make it your own, and trade the recipe with your family and friends.

Potato Salad:

4 Boiled and Cubed Yukon Gold Potatoes
4 Boiled and Cubed Red Potatoes
1 pound of crumbled cooked bacon or diced ham
1 TBSP Salt
1 TBSP Paprika
1 TBSP Black pepper
2 Cups Miracle Whip Salad Dressing
1 Cup French's Yellow Mustard
1 TBSP Pickle Juice
1 Cup Chopped Dill Pickles
1 Cup Diced Black Olives
1 Cup Chopped Onion
2 Cups Chopped Hard Boiled Eggs

Combine all ingredients into a large bowl and stir together until everything is well mixed and with a creamy texture. Add more or less Miracle Whip and or mustard to suit your flavor. This is simple and delicious, and can be served with your favorite meals.

~Bon Appétit~

Druid's Holiday Dinner Rolls

These are some delicious rolls that are easy to make and prepare. This recipe makes 18-24 rolls that have a pleasant sweet flavor.

Holiday Dinner Rolls:

3-4 Cups of All-Purpose Flour
2 1/4 TSP or 1 Package of Active Dry Yeast
1 TBSP Honey
3 TBSP Brown Sugar
1 Cup + 2 TBSP Hot (not boiling) Water
1/3 Cup Butter
1 TSP Salt
1/3 Cup Cold Water
1 Egg

1: Combine hot water, butter, sugar, honey, and salt, mix together until butter is melted. Add in the cold water and yeast, stirring until most of the yeast is dissolved.

2: Add in the egg and 1 1/2 Cups of the flour, combining them together thoroughly. Add in more flour to make a thick dough, add enough flour to keep the dough from getting sticky. Drop onto a well-floured surface and knead the dough for 10-15 minutes.

3: Place kneaded dough onto a non-stick surface and cover it lightly and allow it to rise until it doubles in size. Punch the dough down and separate into 1.5 inch balls and place into a greased 9x13 cake pan and cover again lightly. Once again, allow the dough to double in size.

4: Butter the tops of the raised rolls. Set the oven to 350 degrees, and bake the rolls for 20-30 minutes, or until golden brown.

Serve these delicious rolls with butter, honey, or your favorite fruit jam.

~Bon Appétit~

Nordic Ware Honeycomb Pull-Apart Cake Pan (Google Affiliate Ad)

Saturday, November 17, 2012

Druid's Chicken Fried Steak

This is a country classic recipe, but updated to fit a more modern taste. The classic Country Fried Steak has been around for many, many years. It's delicious and it's an American classic.

Meat:

3-4 Cube Steaks
Garlic Powder
Season Salt
Black Pepper

Dust the steaks lightly with the seasonings, set aside.

Wet Batter:

1 Cup Flour
1/4 Cup Corn Starch
2 Eggs
1 TBSP Worcestershire Sauce
1 TSP Ground Sage
1 TSP Ground Oregano
1 TSP Paprika
1/2 TSP Salt
1/2 TSP Black Pepper
2 1/2 Cups Milk

Combine all dry ingredients and mix thoroughly in a deep mixing bowl. Add in milk and Worcestershire sauce and whisk the ingredients together until they are well blended. Should be fairly runny with the consistency similar to thickened milk, add more or less milk if needed. Place steaks in this wet batter and allow to soak while preparing the dry batter mixture.

Dry Batter:

1 1/2 Cup Flour
1 Cup Panko Bread Crumbs
1 TBSP Creole Seasoning
1 TSP Paprika
1 TSP Herbs De Provence

Pour all ingredients into a deep mixing bowl and stir together thoroughly until everything is well blended. Take the cube steaks and coat them well with this dry batter mixture before placing in a 360 degree deep fryer or into the oil of a hot fry pan. Either deep fry or pan fry the battered steaks until batter turns golden brown and steaks are cooked through.

Serve as either a breakfast with hashbrowns and eggs, or as a dinner with mashed potatoes and corn. Smother with a thick country gravy and enjoy this take on a classic American dish. By cutting the cube steaks (or you could use skirt steaks) into thin strips you could use the above method to make delicious finger steaks to be dipped in your favorite steak sauce or BBQ sauce.

Enjoy this recipe and make it your own through your own experimentation.

~Bon Appétit~

Waring Pro 3-Basket Deep Fryer, DF280 - Waring Pro (Google Affiliate Ad)
Waring Pro Professional Deep Fryer (Google Affiliate Ad)

Tuesday, November 13, 2012

Pierogi Dough and Filling

This is a tasty stuffed dumpling recipe that is easy to make, and even easier to customize.

Pierogi Dough:

2 1/2 Cups All-Purpose Flour
1/2 TSP Salt
1 TSP Olive Oil
1 Egg
2/3 Cup Water

Combine all ingredients in a mixing bowl, and mix together thoroughly. Turn onto a lightly floured surface and knead dough for 10-15 minutes. Place the dough under a bowl and allow it to rest for 20-30 minutes. Roll the dough out as thin as possible then cut into 2-inch diameter circles, continue rolling out dough and cutting circles until as much dough is used as possible. Using a pasta-roller will make this part much simpler.

Spicy Cheese Filling:

2-3 Large Russet Potatoes, washed, peeled, and shredded
1/2 Cup Yellow Onion, finely diced
1 TBSP Diced Garlic
2 Jalapeno Peppers, finely diced with seeds removed
2 Cups Shredded Sharp Cheddar Cheese
2 TBSP Olive Oil
1/2 Cup Water

In a large skillet, combine the potatoes, jalapenos, garlic, onions, and oil, and cook until onions turn soft and potatoes begin to brown. Add in water and cover for 5-10 minutes, or until water is all absorbed. Remove from heat and stir in the cheese, mixing together until cheese is melted and ingredients are combined thoroughly.

Using a small spoon, place a small amount of filling mixture onto the pierogi dough circles. Wrap and fold the dough around the filling, making sure to seal the edges together. Doing this, they should look similar to ravioli or mini-calzones. Drop the filled pierogi into boiling water for 10-15 minutes, or until the dough is cooked through and the dumplings float.

At this point, the dumplings are cooked and finished, but from here you can decide to pan fry or deep fry them for a different type of texture. You could also make a sauce to drizzle over these, a light, but savory sauce will make these dumplings a complete meal, or even a game-day snack.

Try making your own fillings using your favorite ingredients. Or if you want, make a dessert pierogi by using sweet ingredients and fruit and taking the salt out of the dough, and adding brown sugar. Also, for dessert-style pierogi dough, replace the olive oil with melted butter.

Dessert Filling:

1 Granny Smith Apple, Shredded
1 Fuji Apple, Shredded
1 Braeburn Apple, Shredded
1 Cup Cream Cheese
1 TBSP Honey
1 TBSP Brown Sugar
1 TSP Cinnamon

Heat the honey with the cinnamon and brown sugar until the honey is heated and easy to work with, combine the ingredients with the shredded apples and stir together until everything is well mixed. Add in the cream cheese and blend the ingredients until evenly worked in. Fill the pierogi dough and cook as suggested above.

So come up with your own unique pierogi experience and enjoy!

~Bon Appétit~

Kitchenaid Professional 600 Stand Mixer (Google Affiliate Ad)
Farberware Classic Series Double Boiler (Google Affiliate Ad)

Wednesday, November 7, 2012

Importance of a Spice Grinder

Why does any kitchen need a spice grinder? Have you ever seen one and asked yourself this question? Me, I honestly prefer a mortar and pestle, but some people use electronic spice grinders, and they all do the same thing. Still, why does a kitchen need one?

Have you ever seen a recipe call for a ground spice or herb, and you have the required spice or herb, but it is not in ground form. It is flakes, it is whole, it is otherwise not ground, but you do have it. This is why any kitchen should have something to grind spices with. Plus, a mortar and pestle, or a spice grinder, allows you to blend spices and herbs rather easily.



Some of my favorite spices are coriander and various types of peppercorns. For me, it is cheaper to buy the whole spice and grind it myself as I need it. Also, you get more of the spice's flavor from grinding it, as it allows for more of the spice to dissolve into the food. Whole coriander and whole peppercorns can be aggressive and overly potent if used and chewed. Personally, I love the flavor of coriander, but I absolutely hate biting into a whole seed and getting that rush of flavor from it. I'd rather have a mild coriander flavor throughout the dish, rather than whole seeds laying around.


So I use a mortar and pestle or some other form of grinding implement, and I grind the spices and herbs as coarse or as fine as I desire. This is also a wonderful way to work out aggression and stress; pulverizing spices and herbs into fine powder that you can cook with later. Another use for these tools is blending together spices and herbs to make your own seasoning mixture. You could make a pre-blended mix of apple pie or pumpkin pie spices. This would take guesswork and measure out of making pies later, especially if you seal your ground spices in pre-measured doses.


Pumpkin Pie Spice
1/4 cup ground cinnamon
2 tbsp ground ginger
2 tsp ground cloves
1 tsp ground nutmeg
1/2 tsp ground cardamom (optional)
Apple Pie Spice
1/4 cup ground cinnamon
1 tbsp ground allspice
2 tsp ground nutmeg
2 tsp ground ginger
1/2 tsp ground cardamom (optional)

Another wonderful use, is you can make rubs for steaks and pork chops. Keep your favorite homemade blend near the grill so it's always there. You could blend together your own curry powder as well for making a warm delicious curry during the cold winter months.

Curry Powder:

2 TSP Whole Coriander
2 TSP Whole Cumin
1 TSP Ground Ginger
1/2 TSP Whole Cloves
1 1/2 TSP Cardamom
1/2 TSP Cinnamon
1 TSP Dried Turmeric
1.5 TSP Cayenne or Ancho Pepper Powder, more or less for your preferred level of heat

Toast the cloves, cumin, and coriander in a lightly oiled pan over medium heat for about 5-10 minutes, until they begin change color and become more aromatic. Combine all the ingredients in a mortar and pestle or some other spice grinder, and grind into a fine powder. Store for later use. It's that simple.

So, you are sitting there, reading this, and realizing you don't have a spice grinder. Well, anything that grinds will work fine, such as a coffee grinder (just make sure you clean it well before using it for spices). Go get yourself a spice grinder or a mortar and pestle, and explore your own flavors and combinations, but before I let you go, I will leave you with my homemade chili powder recipe.

Druid's Chili Powder

1 TBSP Dried and Crushed Chipotle Chile Peppers
1 TBSP Dried and Crushed Chiles de Arbol
1 TSP Dried Minced Garlic
1 TSP Dried Minced Onion
1/2 TSP Mustard Seed
1 TSP Whole Coriander
2 TSP Whole Cumin

Mix up as much or as little as you need, grind it down into a fine powder, and store it away for future use. Very simple, and very flavorful, and you can use as much or as little as you desire to heat your favorite chili.

~Bon Appétit~

Molcajete - Authentic Mexican Mortar and Pestle (Google Affiliate Ad)
Cuisinart Stainless Steel Spice And Nut Grinder - SG-10 (Google Affiliate Ad)

Tuesday, November 6, 2012

Steak With Portabella Sauce

A delicious combination of Portabella mushrooms, steak, and a creamy sauce that comes together nicely over a bed of polenta or couscous. You will need two skillets, and I will break this recipe down per skillet.

Scotch-Steak Skillet:

2 Rib Eye Steaks
1/2 Cup Olive Oil
1 Cup V8 Juice
1/2 Cup Scotch Whisky
1 TBSP Worcestershire Sauce
1 TSP Coriander
1 TSP Marjoram
1 TSP Salt
1 TSP Coarse-Ground Black Pepper
Portabella Mushroom Caps, cut into 1/8 inch strips

Portabella Mushroom Sauce Skillet:

2 TBSP + 1 TSP Flour
3 TBSP Butter
1 1/2 Cups Milk
1 Cup Water
1 Cup Diced Yellow Onion
3/4 Cup diced Portabella Mushroom Stems
1 1/2 TBSP Cream Cheese
1 TSP Worcestershire Sauce
1 TSP Garlic Powder

1: Portabella Mushroom Sauce Skillet: Melt down butter in a hot skillet; add in the Worcestershire sauce, onions, and mushroom stems and sauté until onions begin to brown. Mix in flour and garlic powder slowly until a creamy roux forms, continue cooking this for 10-15 minutes.

2: Scotch-Steak Skillet: Add all ingredients except the mushrooms and steak, and heat to a boil. Add steaks gently, carefully place half the mushroom cap strips on top of the steaks and cover the skillet, cooking for 5-10 minutes. Don't worry, the heat of the skillet will burn off the alcohol in the scotch, so you won't be getting drunk off this dish.

3: Portabella Mushroom Sauce Skillet: Combine the milk, water, and cream cheese to the skillet and stir quickly with a whisk, mixing all the ingredients thoroughly until well blended. Switch to a low heat and simmer the mixture for 10-15 minutes and then turn off the heat and cover the skillet with a lid.

4: Scotch-Steak Skillet: Flip the steaks and continue to cook for another 5-10 minutes or until cooked-through. The mushroom cap strips will fall into the sauce as you flip them, do not worry about this, as you still have half the strips set aside, right?

5: Use a spatula to remove the steaks from the scotch sauce and place carefully upon a ready plate. Top the steaks with the remaining strips of mushroom caps, then spoon the Portabella sauce onto the steaks, making sure to get each steak mostly smothered in the delicious creamy sauce. Serve.

This can be served on its own, or as I often do it; on a bed of rice, couscous, or polenta. Adding a starch gives you a filling layer to soak up the Portabella sauce so none of it goes to waste. Also, keep in mind that I soak my steaks in the same sauce it cooks in for roughly 6 hours, which allows the meat to take in some of the flavor before it cooks. Marinating the steaks is completely optional and can be changed according to the flavor you are going for. So I ask that you give this a try, tinker with it to make it your own, and enjoy!

~Bon Appétit~

Cuisinart Chef'S Classic 12-In. Nonstick Stainless Steel Skillet (Google Affiliate Ad)
Lodge Logic Skillet - 12" - Lodge Logic (Google Affiliate Ad)
All-Clad Stainless Steel Skillet, 10" (Google Affiliate Ad)

Simple Conversion Chart

Ever wonder need a quick conversion chart for your kitchen that was easy to follow? Well, I know this has been passed around the internet a few times, but I felt it deserved being posted here. I'm thinking of having a few done as fridge magnets so I can keep one in the kitchen at all times.


Cuisipro Stainless Steel Odd Sizes Measuring Spoons (Google Affiliate Ad)
Fred M-Cups Matryoshka Doll Measuring Cups Set, Red (Google Affiliate Ad)

Sunday, November 4, 2012

Unconventional Steak Rub and Marinade

Have you ever considered what you have around the house that you could use to make a new spice rub for steaks? Well, what if I told you to combine ground coffee, cocoa powder, and ground dried chipotle peppers? You would probably say I am absolutely out of my mind. Well, I highly suggest that you try it.

Steak-Rub Mix:

1/2 Cup Ground Coffee or Espresso
1/2 Cup Cocoa Powder
1 TBSP dried Chipotle Peppers, ground or crushed
1 TSP Celery Salt
1 TSP Garlic Powder
1 TSP Coarse-Ground Black Pepper
1 TSP Ginger
1 TSP Ground Coriander
1/2 TSP Thyme
1/2 TSP Paprika

Mix ingredients together in a bowl, then rub lightly onto your steaks before cooking. Simple as that.

Oh, you are saying this isn't enough for a post about seasoning steak? How about savory rum marinade to go with it? I can do that easily. I've used this marinade many, many times to bring a delicious flavor to the meat.

Caribbean Rum Marinade:

1 Cup Spiced Rum (Captain Morgan)
1/2 Cup Canned Crushed Pineapples
1/2 Cup Pineapple Juice (can use the stuff from the can)
1/2 Cup Tobasco Hot Sauce (I use the Jalapeno variety, but you can change this to your favorite flavor)
1 TBSP Ground Black Pepper
1 TBSP Garlic Powder
1 TBSP Ginger
1 TBSP Savory
1 TSP Salt

Combine all ingredients in a deep bowl or dish, place raw steaks or pork chops into the mixture and allow to set for 6-12 hours. Flip meat once, and allow to soak another 6-12 hours. Grill and serve.

This is about using things normally one would not consider to be an ingredient in cooking meat. So I highly suggest you try, you explore, and you make your own discoveries in the kitchen. Just because something seems like it wouldn't go well, doesn't mean it shouldn't be tried.

~Bon Appétit~

Monday, October 29, 2012

Druid's Mac & Cheese

This a delicious simple recipe that is sure to be a hit with everyone you know. It is especially good during the chilly autumn months when you are looking for something hearty and delicious to keep you warm. This takes roughly 30-45 minutes to put together, and another 30 minutes to bake, but the end result is well worth the effort it takes to create this wonderful dish.

16-18 Ounces of your favorite pasta (Elbow Macaroni being the most common, but I use Fusilli)
1/2 cup of cooked, crumbled bacon
2 Cups of shredded Colby Jack Cheese or Cheddar Cheese
1/2 Cup grated Parmesan Cheese or Cream Cheese
3 Cups Milk
1/4 Cup Butter
2 1/2 TBSP Flour

1: Cook the pasta according to the package directions, drain and set aside.

2: In a saucepan, melt butter over medium heat. Stir in enough flour to make a creamy roux. Add milk to the sauce slowly, stirring constantly. Stir in cheeses and bacon, and cook over low heat until cheese is melted and the sauce is a little thick. Put pasta in large casserole dish, and pour sauce over pasta. Stir well.

Topping:

2 TBSP Butter
1/2 Cup Bread Crumbs
1/8 TSP Paprika
1/8 TSP Ancho Chili Powder
1/8 TSP Dried Parsley Flakes
1/8 TSP Garlic Powder

3: Melt butter over medium heat, add breadcrumbs and cook until brown. Remove from heat, sprinkle with the spices and spread over the pasta.

4: Bake in a 350 degree oven for 30 minutes. Remove the pasta from the oven, and allow to sit for 3-5 minutes before serving. 

This can be served as a side dish to something else, or use this as the main course for a warm, delicious meal that the whole family will enjoy. Instead of bacon, try cooked ground beef and add a little mustard to the sauce for a yummy Cheeseburger Macaroni. The possibilities are endless for this dish when it comes to making your own. So cook, eat, and enjoy.

Hint: If you start the roux at the same time you start the water boiling for the pasta, then add the cheese once you add the pasta to the water, it will be done at the same time. Also as a dish-saving step, once you drain the pasta and water from the one pot, you can use this same pot to do the bread crumb topping.

~Bon Appétit~ 

Lodge Color Enamel Covered Casserole, 3 quart - Red (Google Affiliate Ad)

Thursday, October 25, 2012

Druid's Chicken and Dumplings

This is a delicious recipe that I'm actually eating as I write this, and trust me, it's delicious. A creamy-style chicken 'soup' topped with light, fluffy biscuit-like dumplings. This uses leftover chicken from the night before, but of course as with any of my recipes, feel free to use fresh chicken or even sausage or bacon with it and make it your own.

2 Cups Shredded Cooked Roast Chicken
1/2 Cup finely diced roasted chicken skin (Optional, helps add a little more chicken flavor to the dish)
3 Large Red Potatoes, diced
1 Cup of sliced carrots
1/2 Small yellow onion, finely diced
1 can of Campbell's Cream of Celery Soup mixed with 1 can of water
1 TSP Coriander
1 TSP Thyme
1 TSP Black Pepper
1/4 cup fresh parsley, finely chopped
2 TBSP Butter
Salt to taste

In a slow cooker, combine everything excluding the chicken and skin. Set temperature to high and cook for 3-4 hours, stirring every hour or so. With the temperature still on high, add the chicken and diced skin then continue cooking for 2 hours. Continue onto next step.

Dumplings:

1 1/2 Cups Baking Mix (Such as Bisquick)
1/2 Cup Milk
1/2 TSP minced garlic
1/4 TSP Olive Oil
1/2 TSP minced onion
1 TSP Herbs De Provence (Thyme, Rosemary, Basil, Sage, Fennel, Savory, and Marjoram)

Combine all ingredients and mix thoroughly. Dough will be sticky and you may have better luck using a fork or a spatula to mix, as it will clump into the wires of a whisk. Spoon the dough onto the top of the bubbling soup in the slow cooker. Do not worry if it isn't evenly covered or one dough-ball is larger than the others, they will spread out as they cook.

Continue to cook on high for 20-30 minutes, or until a toothpick inserted into one of the dumplings comes out dry.

Serve, and enjoy!

~Bon Appétit~

Kamenstein 5042608 16-Jar Revolving Spice Rack - 2-Tier (Google Affiliate Ad)
All-Clad Slow Cooker (Google Affiliate Ad)

Monday, October 22, 2012

An Exposé on Rum

Rum, that delicious distilled liquid cherished by pirates, sailors, and cigar enthusiasts around the world. This is going to be a brief discussion about that oh so fine spirit that so many of us enjoy, but I'm not going to discuss the cheaper rums like Bacardi and Captain Morgan; they are great for mixing drinks and getting wasted at a frat party, but I'd much rather discuss the sipping rums; such as a fine bottle of Ron Zacapa 23 Year Old Centenario or Santa Teresa 1796. This is a discussion on the good rums, the rums you place up in a locked shelf away from the everyday guest; reserving it only for those wonderful special occasions.



Yes, rum can be enjoyed much like a fine cognac or bourbon. It has flavors, notes, and a good rum will almost tell a story with the hints of flavor and spices. Take a fine bottle of Ron Zacapa Centenario, which is a delicious Solera-style rum from Guatemala. We will get into what exactly Solera-style is later, but for now, let's discuss the story of flavor.

For me, I like my Centenario served in a brandy snifter so I can enjoy the full aroma of the rum. Take in the scent of vanilla and aged oak barrels. The sip itself becomes a story of sorts. Starting with an opening scene of sweet vanilla and dark hints of almonds. From here it moves into the middle, the climax of the story, which is brought on by a deep caramel flavor, touches of cocoa, and a lightly aged flavor of sweet fruits. The finale is the smooth and mellow texture, and the lingering sweet aroma of 23 year old aged rum that plays with your palate like a soft fall breeze, leaving you with a delicate and quite pleasant memory. This is the story of Ron Zacapa in a single sip.


Are all fine, top-shelf rums amber? By the gods no. There are some quite delicious dark and blanco (white) rums as well. Take Oronoco or Ron Anejo Pampero Aniversario for example. Oronoco is a delicious sweet rum distilled in Brazil by a cachaça plantation. It's very gentle, mellow, and comes with soft notes of sugary sweetness, tropical nuts, and a delicious vanilla aroma that settles nicely into your senses.


Pampero makes an exquisitely dark spiced rum that is great for a pleasantly aggressive take on the deliciousness of sipping rums. It comes with pungent notes of coffee and caramel, striking like a viper with hints of cinnamon and nutmeg, but leaving your palate with a smoothness and lingering darkness that is reminiscent of a delicious spiced rum. Its definitely a pleasant sipping rum, and the leather pouch it comes in makes a wonderful dice bag or coin purse if you are into re-purposing items. I still have the bag I got from a bottle almost 6 years ago, it has served me well in my many D&D campaigns.


The different types of rum are often distilled from different processes involving sugar cane. Some use molasses, which leads to a more caramelized rum with a darker color; while some use the sugary syrup which brings out a delicate sweetness with a lighter color. Both versions are great in my own personal point of view, but for me, my downright favorite has to be a Solera-style rum, such as Ron Zacapa or Santa Teresa. Solera simply means that the rum is aged in a very unique way. They age the rum in oak barrels, transferring the rum to different barrels every few years, while leaving a little behind in each barrel. This is done until the desired age of the rum is reached and it is finally bottled. In the case of Ron Zacapa, this gives you a bottle that is a perfect blend of rums between 6 and 23 years old, allowing for a vast, and quite pleasant array of flavors and scents. I would highly suggest giving one of the Solera-style rums a try next time you are looking for a delicious sipping liquor to enjoy with close friends or on a special occasion.

When most people talk of rum, they generally are talking about the lower-quality items like Bacardi or Captain Morgan, and have never experienced what a true rum is supposed to taste like. Just like a delicate French cognac, or a sweet Kentucky bourbon, rum has its top-shelf sipping side as well. Something that can be enjoyed on the patio during a chilly fall evening while watching the leaves fall. Letting the aroma and flavors of the delicious rum blend with the scents and scenery of the view. So, next time you are cruising the local liquor store for something new to try, I would highly suggest a visit to the selections of rums from around the globe. Find that dusty bottle on the top shelf with the cork and let yourself indulge in the pleasing flavor of one the world's oldest and most famous distilled spirits. And know this, when it comes to rum, you often do pay for quality.

Enjoy responsibly and ~Bon Appétit~

kate spade new york Bellport Crystal Brandy by Lenox (Google Affiliate Ad)
Rolf Glass Pearls 4-Pc. White Wine Tumbler Set (Google Affiliate Ad)
Kraftware Soho 4-Pc. Monogram Double Old Fashioned Glass Set (Google Affiliate Ad)

Friday, October 19, 2012

Druid's Easy Alfredo Sauce

This sauce I just made tonight. It was delicious; much better than the 'easy' alfredo sauce I tried to make a few weeks ago. I used mild Italian sausage, making the sauce in the same skillet I cooked the sausage in, without removing the meat or drippings. So If it needs a little work to go with other meats, such as chicken or shrimp, please, let me know.

1 Pint Half and Half
1 Cup Cream Cheese
2 TBSP Butter
2 TBSP Finely Minced Garlic
1/2 Cup Chopped Onion
1/2 Cup Chopped Button Mushrooms
1/2 Cup Grated Parmesan Cheese
1 TBSP Olive Oil
1/4 Cup Parsley Flakes

1: Combine olive oil, garlic, onion, and mushrooms in a hot skillet, and sauté until onions become soft and begin to turn clear.

2: Stir in the half and half and add the butter. Heat this mixture to a light boil, stirring frequently.

3: Once the sauce begin to bubble, add in the cream cheese, Parmesan cheese, and parsley flakes. Continue to stir until the cream cheese is melted down and blended into the sauce.

4: Salt and pepper to taste, and pour over your favorite pasta. This sauce will thicken as it cools, and if it is too runny for your taste, add a little more Parmesan cheese. Serve, and enjoy!

Now, as I said above, I had cooked sausage in the skillet before hand, and left the meat and drippings in the pan as I made the sauce, which definitely added its own unique flavor to the sauce. So keep this in mind if you are preparing this with chicken, shrimp, or some other favorite meat. Try this out, make it your own, and let me know how it turns out for you! Also, when the sauce was done, I sprinkled some shredded Parmesan and Mozzarella cheeses over top, but this is completely optional. Serve with your favorite bread sticks or garlic toast, and enjoy this creamy delicious sauce.

~Bon Appétit~


Wednesday, October 17, 2012

Hot Spiced Mead

We are officially in fall, and it's time to start talking about warm drinks to sip by a fireplace on those chilly nights. What is better than a true Viking classic: Spiced Mead.

1 Bottle of Mead (Honeywine)
1 Cup Kentucky Bourbon (Wild Turkey)
3 Cinnamon sticks
1 TBSP Ground Nutmeg
1 TBSP Brown Sugar
1 TBSP Ground Ginger
8 whole cloves

1: Place the cinnamon sticks, nutmeg, sugar, cloves, and ginger into a pouch made of cheesecloth or some other porous cloth that will allow the spices to meld with the liquid. Tie the pouch closed with a piece of string and place into a large pot or slow cooker.

2: Pour both the mead and bourbon into the pot, covering the pouch of spices. Heat ingredients until the liquid is steaming and the spices have steeped into the wine. Remove from heat and remove the pouch of spices. Serve immediately by ladling the mulled mead into mugs or drinking horns. Garnish each mug with a stick of cinnamon or a peppermint stick for stirring and extra flavor. 

Serve this with your favorite snacks, or as a late-night sip before bed. I like to pair this with some homemade gingerbread cookies or fresh apple pie. You can do this with other wines as well. For a red wine: replace the mead with a sweet red wine (such as a Port), and replace the bourbon with brandy. For a white wine: replace the mead with a sweet white wine (such as Sauvignon Blanc or Muscat), and replace the bourbon with calvados (Apple Brandy).

~Bon Appétit~

Celtic Wine Rack And Storage Tower (Google Affiliate Ad)

Creamy Chicken Carbonara

This is a favorite dish of mine when I go out, so I did some research and taught myself how to make it as well. It goes well with any pasta, on rice, or even as the filling for a hot sandwich. Since we are in the fall months, and things are cooling down, I figured this was a perfect time to share this recipe.

4-6 Boneless, Skinless Chicken Thighs, chopped into 1/2 inch cubes
1 LB. of Hickory Smoked Bacon, chopped into roughly 1/2 inch pieces
2 Cups Heavy Cream
1 Cup Diced Yellow Onion or Shallots
1/2 Cup Chopped Button Mushrooms
1 TSP Finely Minced Garlic
2 TBSP Butter
1 Cup grated Parmesan Cheese
1/4 Cup shredded Asiago Cheese
1/4 Cup shredded Provalone Cheese
4 Egg Yolks

1: In a large sauce pan sauté the chopped bacon until golden brown but still tender. Drain off half the grease and add the butter, chicken, garlic, mushrooms, and onion. Cook until chicken is tender.

2: Add the cream, and salt and pepper to taste, then heat to boiling, stirring frequently.

3: Stir in the grated cheese and egg yolks, mixing the ingredients together well. Serve over rice, pasta, in a bread bowl, or on a sandwich. Sprinkle with the shredded cheeses and enjoy immediately.

This is a warm, hearty, flavor-filled dish that I fell in love with years ago, and when I like something, I have to figure out how to replicate it. Feel free to add peas, olives, try different cheeses, or even use mild Italian sausage instead of chicken. Make this dish your own, and enjoy it with friends and family.

~Bon Appétit~

Tuesday, October 16, 2012

Cheesy Chicken Enchiladas

This is my version of a Mexican classic. It's tasty, simple, and packs a kick of heat with it. Although this takes a few hours to prepare, the results are just downright perfect. You will need a slow cooker, and a 9x13 baking dish. I've split this into two sections so it is easier to follow.

Slow Cooker:

4-6 Boneless, Skinless Chicken Breasts
1 Small Can Chipolte Peppers in Adobo Sauce (this can be found in the Mexican aisle of most grocery stores)
14-16 ounces of canned Tomato sauce
14-16 ounces of canned diced tomatoes, undrained
1 Cup Pace Medium Salsa

1: Combine the breasts, tomato sauce, diced tomatoes, and salsa into a crock pot or similar slow cooker. Turn cooking temperature dial to High.

2: Add in 3-4 peppers from the can of chipoltes, you may leave these whole, or dice them up for even more heat. Pour in some of the onions and liquid from the can as well.

3: Cook on high for 4-5 hours, or until the chicken shreds easily. Separate the chicken from the sauce, saving both for later. Allow chicken to cool before shredding.

Baking Dish:

1 Package of Large Flour Tortillas
2 Cups of shredded Medium Cheddar Cheese
2 Cups of shredded Monterey Jack Cheese
2 Cups of shredded Mozzarella Cheese
14-16 Ounces of Red Enchilada Sauce
2 Cups of Colby Jack Cheese

Preheat oven to 350 Degrees

1: Spray a deep 9x13 baking dish with non-stick spray if needed, and pour in a 1/4-1/2 inch layer of the sauce created in the slow cooker.

2: Combine cheddar, monterey jack, and mozzarella cheeses into a bowl with the cooled, shredded chicken. Place 2-3 tablespoons of this mixture into the center of a tortilla and wrap it tightly with the tortilla. Place the filled tortilla into the baking dish. Continue this until you run out of chicken-cheese mixture, or you run out of space in the baking dish, leaving little or no gap between the tortillas in the dish.

3: Using a spoon, evenly cover the tortillas with the enchilada sauce. Spread the colby jack cheese over the dish as evenly as possible, covering as much as you can. Cover the baking dish with aluminum foil, shiny side down, and place into the oven.

4: Bake for 30 minutes in the 350 degree oven, then remove the aluminum foil and continue baking for another 10 minutes. Remove dish from the oven, and allow to cool for 5-10 minutes before serving. Enjoy!

These are great on their own, but I often pair them with a side of refried beans or Spanish-style rice. I serve them with a dollop of sour cream on top, and a side of salsa for dipping. Feel free to try this recipe with beef or pork, and make it your own. When I pour the sauce from the slow cooker into the baking dish, I try to make sure to remove the chipolte peppers, but if you like really spicy food, it is ultimately up to you to leave them in.

~Bon Appétit~

Rachael Ray 4 1/2-Qt. Oval Baking Dish (Google Affiliate Ad)
Delonghi 5-Quart Slow Cooker, DCP707 (Google Affiliate Ad)
Organic Prairie Complete Treat Sirloin Steak and Chicken Combo - (Google Affiliate Ad)