Shrunken Heads in Spiced Cider

I had every intention of sitting down and telling you a little Halloween story.  Something about how trick-or-treating was so much different when I was growing up than it is now.  But, as things stand, my game just ended...fantastically, I might add...and I have to get something off of my chest.  Here goes.

Gingersnaps + Melt® Organic Spread {product review}

 product: Melt Organic Spread

category:  food

packaging:  simple, yet eye-catching and labeled well

appearance: spread is very white and looks similar to coconut oil that has been refrigerated

about/claim (from Melt website):  Hard to believe? Not anymore  because not all fats are created equal. By “good fat,” we mean Melt® is the perfect blend of the healthiest fats and oils that have been carefully chosen to be totally delicious and to deliver real health benefits.

Melt is a great tasting, organic butter alternative that supports healthy weight when replacing other fats in your daily diet. Melt is an excellent source of Medium Chain Fatty Acids (MCFAs) – the “good fats” – that our bodies burn as energy instead of storing as fat. MCFAs are recognized as good fats because they are readily absorbed, easily digested and converted to energy.

Melt is the better spread for a healthy lifestyle because it’s made with organic oils that are good for you. Butter, margarine and virtually all other butter substitutes that contain either hydrogenated or partially hydrogenated oils have been linked to obesity, heart disease, diabetes type II and other deadly illnesses. Melt’s unique blend of organic ingredients offer a wealth of attractive benefits. In addition to supporting healthy weight, the blend of oils in Melt support thyroid function and metabolism, gastro-intestinal health, optimal nutrient absorption, and heart health. All of our organic oils are ethically sourced to ensure optimal healthful qualities, social responsibility and sustainable farming practices.

my thoughts/review:  Let me preface this by saying...I love butter.  I'm not giving it up.  That said, I don't use it exclusively.  Certain dishes call for certain fats and I'm not afraid to use others.  Another admission...I use bacon grease, lard, suet, or schmaltz when they fit best.  I also use coconut oil and olive oil with regularity.  I don't however, use margarine.  I haven't in years.  All the chemical, man-made "ingredients" in margarine freak me out.  Very, very occasionally I will use shortening, though.  So.  What's my point, you ask?  I wasn't afraid to try Melt, I suppose is what I'm trying to convey.  First of all, it looks like a solid version of coconut oil.  It smells pretty similar, as well.  Tasting it as-is, it's sort of grassy and sweet.  Honestly, I love salted butter on toast and won't be substituting Melt for my butter any time soon.  However, in cooking and baking...I will use it.  It popped up a mean batch of popcorn.  It worked well in sauteing veggies.  I think using it in a baked good was the ultimate test.  And you know what?  It worked.  And it is very simple to use.  Something I found great was that once removed from the fridge, it comes to room temperature in no time flat. I think it's a solid addition to my arsenal of fats...and for somebody who doesn't eat butter, it'd make a decent, good-fat substitute.

further info:  For more about Melt®, check their Website (you'll find information on Gluten Free Oils, Healthy Butter Substitutes, & Healthy Cooking Oils),  Facebook & Twitter

 Gingersnaps

adapted from source: Farmgirl Fare 

makes ~3-5 dozen smaller cookies or 12 super-size cookies

¼ c. (2 oz.) butter, at room temperature

½ c. (4 oz.) MELT Organic Spread, at room temperature

1 c. granulated sugar

1 large egg, at room temperature

¼ c. molasses

2 c. all-purpose flour

2 tsp. baking soda

½ tsp. salt

2 tsp. ground ginger

1½ tsp. ground cinnamon

1½ tsp. ground cloves

¼ tsp. freshly ground nutmeg

 Heat oven to 375° F. Cream butter, Melt, and sugar in a large bowl with an electric mixer on high speed for about 3 minutes. Beat in the egg and molasses. Reduce speed and mix in dry ingredients until well combined.

Batter will be very soft. Chill for a few hours or overnight.  Place scoops of dough on a heavy baking sheet lined with parchment paper or a silpat.  Bake 10-14 minutes for 2" cookies, depending on desired consistency. Let cool for a few minutes on baking sheet (cookies will continue to bake and crisp up). Bake longer for larger cookies. Let sit for a few minutes on sheet tray, then transfer to a wire rack and cool completely. Store in an airtight container for several days or freeze.

*I received 2 tubs of Melt Organic Spread at no charge to test and review, should I choose.  All opinions stated in this post are 100% my own.

Roasted Spiced Applesauce

I kid you not, this is the most sought out item on our Thanksgiving table.  Applesauce!  Perhaps it's that I only make this version once per year.  Okay, sometimes twice.  But it's first appearance every year is at Thanksgiving.  The kids clamor around the kitchen, eagerly awaiting the bonus-licks left on the bowl and the spoon during its creation.  They shower me with love, affection, and puppy dog eyes in hopes an advance bowl full.  Unsuccessfully.  It's like a game. That I always win. I don't know.  I just love the anticipation.  And the reward of seeing those dreams of buttery apples and spice dancing in their heads come to fruition!

Pineapple, Cinnamon and Allspice Cake

Do you remember me telling you that I would share my Pineapple Garlic Upside Down Cake with you one of these days?  Well...this is a Pineapple Upside Down Cake, of sorts...but it isn't that day.  What's that I sense?  Relief?  I understand.  But we'll talk about that when the day is right.

What do "the King", Refrigerator Pickles, and White Truffle Oil have in common? {mish-mosh}

Not a whole lot.  Other than they have all made their way into my first mish-mosh post in quite a while.  If you've never seen one of my mish-mosh's before, basically it's a time when I share a bunch of photos that have been sitting around on my computer for a while.  Taking up space.  Begging to be shared.  For one reason or another, they never earned their very own blog post...but they hung around long enough (some much, MUCH longer than others), that they deserved to be talked about.  Usually in a mish-mosh post, I won't share a recipe, but I will share links to the source with a mention of how I changed it...if I can remember back that far.  This is the first of two mish-mosh's coming your way.  I hope you enjoy!

Some of you may remember that my oldest child...my teenager (!)...has a thing for sandwich making.
  I wonder where he gets it.  Not long after he made that infamous Teenager Sandwich, he decided it was time to make everybody some Elvis Sandwiches.  Not being one to argue with a good idea, I pulled out the bacon, bananas, and peanut butter and heated up the cast iron skillet.  Yum.

When it comes to Pineapple Upside Down Cakes, I am all for them.  But honestly, I do prefer a "made from scratch" version like this particular Fresh Pineapple Upside Down Cake which used fresh pineapple, cut into chunks instead of the usual rings...and dropped the maraschino cherries all together.  Every now and again I receive an email from Cook's Country to test a recipe that they are working on.  Then I go to answer a survey about the recipe, ingredients, final product, etcetera.  I love the idea that I had a part in "developing" their final recipes.  This was one of them.  And it rocked.  Every time I think about pineapple upside down cake, I'm reminded of a garlic version (think garlic in place of cherries) I made a number of years ago.  Surprisingly, it was pretty darn good.  One of these days I'll make it again...and blog about it.  That's fair warning.

Okay, this one's been hanging around since last Autumn sometime, I believe.  If I remember right, it was a Quick Chicken Cacciatore that I adapted by adding spinach from Nigella.  I think you can find the original in Nigella Express.  But I'm not going to go look now, so forgive me if I'm mistaken.  I remember it being a simple, delicious meal...but nothing so show stopping that it begged to be blogged.  Obviously.

This was one of those "back of the bag" recipes.  You know, right up there with "back of the box" or "back of the jar" food.  Often they are quite good.  And easy for a good family meal, but nothing too extraordinary.  Such was the case with this Chicken Noodle Casserole that I found on the bag of an egg noodles package (Meijer brand, I think).  Everybody gobbled it, but I didn't think it was anything you probably hadn't seen and eat many times before.

When I saw this Crusty Farm-Style Fried Chicken over at Mary's place, I knew I'd be making it soon.  It sounded so good.  And it was.  My only qualm (as I knew it would be), was how the bottoms of the chicken lost their crunch when I put them into the oven after the initial frying.  I even put a rack down first, but this is always my luck when I try finishing fried chicken in the oven.  Oh well.  It was still might tasty, if a bit soft on one side.

When I saw the recipe for Grilled Pierogies and Kielbasa in the July/August '11 issue of Food Network Magazine, my mouth instantly began watering.  Unfortunately, the same didn't happen when I actually bit into the dish.  Don't get me wrong, it was okay.  I love pierogies.  But it wasn't worth writing home about.  It's pretty though, isn't it?

Okay.  Waaaaay back in January or February, I started seeing Charcutepalooza posts everywhere.  Heck, I even did one myself.  I ordered the Ruhlman book Charcuterie with the best intentions of joining in monthly.  You may have noticed my homemade corned beef was my one and only post in this effort.  {sigh}  I just found myself caught up in other things and my trip back to garde manger took a back seat.  But no matter what happened, I do love this book and think it deserves a place on any dedicated cook/chef/foodie's bookshelf.  This Lemon and Herb Brined Turkey Breast comes from the book.  And it is FANTABULOUS! Best intentions...

These Pickles date all the way back to last summer when my neighbor dropped a cucumber bomb on me.  A very large, heavy cucumber bomb.  That's my pickle-lover in pickle-heaven back there.  I have no clue where the recipe came from.  It's on the tip of my tongue, but apparently it doesn't want to jump off.  Let me just say, they were garlicky and gone in no time flat.  I think they were the type that sit in the fridge for 5 days before you can eat them. Hmm.

And can I just take this moment to share my favorite snack with you?  That would be Truffled French Fries.  Which means, take your favorite french fries...I don't care if they are hand-cut and homemade or frozen and cooked in the oven.  Then you sprinkle them with some Truffle Sea Salt.  Then you drizzle them with some Truffle Oil.  Then you dip them in Truffle Aioli.  This is heaven on earth.  Have I ever told you that just unscrewing the lid of a bottle of truffle oil and breathing deeply brings tears to my eyes and a smile to my lips?  True story.

Do you remember those chewy, amazing, addicting Sourdough Bagels that I told you about a while ago?  Well, while I love them as-is, every once in a while, I like to throw in some different flavorings.  You know, switch it up a bit.  Well, a ton of freshly chopped rosemary and freshly grated parm is one of my favorites.  This is them... Rosemary and Parmesan Sourdough Bagels.  You could also throw some raisins and cinnamon-sugar into the original recipe for a different, sweet-tinged batch.

I made this Spice-Rubbed Crockpot Chicken after being directed to this recipe from somewhere else.  Unfortunately, I can't recall that "somewhere else" anymore.  I think I stuck pretty close to the recipe.  I'm pretty sure we liked it.  And it was a cinch in the crockpot.  That's all I remember.  I wonder if I saved it because I liked the color so much?

Toasted fennel seeds, coriander, and black peppercorns.  Sexy, seductive, fragrant.  And I for the life of me, I can't remember what I used them for.  But I remember how much I liked the combination.

I will conclude this big ol' batch of mish-mosh with one of the "go-to" meals in our house, Spiced Chickpeas.  Since we can almost always count on having cooked chickpeas either in the fridge or in the pantry (because they are a favorite of both the hubs and myself), we often just throw them in a pan with some olive oil and a handful of spice.  Hmmm...I think I normally include smoked paprika, garlic powder, dried minced onion, oregano, crushed red chiles, thyme, salt, and pepper.  It may vary a bit, but that sounds about right.  If there's some sort of green around, I'll throw that in with the chickpeas.  Top it off with a fried or poached egg, and it's the perfect, quick, satisfying meal!

Phew!  That's half of the pictures "laying around" on my computer that I can now move.  Watch for a second helping of mish-mosh for the week to be posted in the next few days.  I hope.  So, what's hanging around your computer waiting for its moment-in-the-sun!?

Ajwain (Carom Seeds) Fried Rice ...for MAITRI

A few days ago, I posted a little teaser about an event that I am participating in that is called Maitri. It is basically a friendship chain for foodies (Maitri is the Sanskrit/Hindi word for "friendship") in which mystery ingredients are sent out by one person and identified by another.  This person then makes a dish using the mystery ingredient and shares it on their blog.  This is a fun way to meet other foodies and discover new ingredients.  Maitri was started by Priya of Mharo Rajasthan's Recipes and Reshmi of Rasoi...and  you can find a full list of "how to participate" at either of their sites (click on their blog names).  It's all very simple.  The main requirements are that your dish be vegetarian (no eggs, unless unless used in baking) and that you are able to make a dish within a certain amount of time of receiving your mystery ingredient...and that you're able to send out a mystery ingredient.  If you'd like to peek at what has been made so far, check out this running roundup.

The incredibly sweet Rashmy of Amma & Baby was in charge of sending me my mystery box, and I was on pins and needles waiting to see what surprise would end up on my door step.  And I was not disappointed.  I tore open my package to find something that I had never worked with...or was even familiar with...before.  Rashmy gave me a little note with a clue on it...to aid me in my search for the name.  So, it was a seed (herb/spice) used commonly in Indian and Pakistani cooking.  When I smelled it, I thought it smelled like thyme.  It looked like mini cumin or caraway.  Well, my search led me to the answer...

...Ajwain...otherwise known as Carom Seeds.  Carom seeds contain thymol (that's why I smelled thyme...the same essential oil) and is related to caraway.  Treat them like other seeds (fennel, cumin, caraway, dill, anise)...dry roasting/toasting (or toasting in a bit of hot oil) releases the fragrant oils inside.  Ajwain aids in digestion and is also used in Ayurvedic medicine.  Many Indian cooks add it to fried foods and breads and it is commonly used with lentils.

While I have many things I want to try Ajwain in in the future, I decided to start with something simple that I knew the hubs and I would love and that I already had everything on hand to make.  I see Ajwain Parantha, Potato Samosas with Ajwain, and of course Lentils with Ajwain in my very near future.  But until then, I adore this new (to me) way of making fried rice.  The flavor is very reminiscent of a combination of thyme and cumin.  It was such a perfect match to the nutty, rich crunch of the cashews and the subtle heat of the chiles alongside the delicate scent of the curry leaves. The lemon sprinkled over just before service totally brings the whole dish together.

Ajwain (Carom Seeds) Fried Rice

inspired by & adapted from Gruhinii

serves 2-4

1 Tbs. olive oil

 ½ c. cashews

2 tsp. Ajwain (Carom Seeds)

1 large (or a few small) dried, red chiles, sliced or broken

4 curry leaves

1 small (~½ c.) onion, chopped

2 c. cooked rice (any kind)

~½ tsp. fine sea salt

lemon wedges, for serving

In a large non-stick skillet, heat olive oil. Add cashews and stir-fry until deep golden.  Remove and set aside.  Add ajwain, chiles, curry leaves, and onion to pan.  Sauté for a few minutes, stirring until it smells amazing...and onions are translucent.

 Add rice and stir-fry for a few more minutes, until everything is hot and a bit of the rice is starting to color.  Season with salt.  Serve with lemon wedges for squeezing over individual servings.

Rashmy, thank you so much for sending me this secret ingredient...I had a blast with it and I now have a new spice for my arsenal!  And I just wanted to share another fun thing that Rashmy packed for me, along with my secret ingredient...a box of Indian sweets called Soan Papdi.  Another thing that was completely and totally new to me.  It felt like Christmas morning (as a carefree child, not a stressed-out adult) and I carefully peeled the tape back from the box and found a cute little plastic container inside.  Then I opened that and found a block that was cut into slices inside of some soft, wax-like paper.  Light and delicate and pale with paper-thin slices of nuts laced throughout...I was so intrigued.  I lifted one to my mouth, closed my eyes and tasted cardamom bursting at me from every layer of this flaky, layered sweet.  It is made simply from chickpea flour, sugar, fine wheat flour, pistachio, cardamom, & ghee.  I am enamored...and I know I'll be attempting to recreate this on my own one day, too.  Thank you, Rashmy!

So.  What are you waiting for?  Food, mystery, suspense, friendship, new experiences...come join the Maitri fun!

I am also sharing this post with:

For fun, links to my mystery ingredient recipients and what they made with it:

Rathi of Kitchen Fever made Hibiscus Banana Sorbet

How to Make your own Pickling Spice (+ Crushed Red Chiles)

I have an incredibly well-stocked spice cupboard.  And for that I am grateful.  If I don't have a particular spice blend, I can usually make it myself...which is fantastic, because it allows for more control anyway.  One thing we use an awful lot of in our house is crushed red chiles (particularly my better half). But I do use my fair share.  It seems that every time some sort of food is plated up, he's hunting down the shaker.  So we need to replenish more often than it's feasible to run to the market.  Fortunately, we also try to keep a pretty good selection of whole, dried chiles around the house, so it's a cinch to pull the stems from some and throw them in the spice grinder for a quick whirl.

Warm Up with a Nip of Winter-Spiced Vodka

Just a quick nip to help warm our bones as we sit around the fire tonight.  Preparing for the eclipse.  Welcoming Yule.  Enjoying the longest night of the year.  It's the Winter Solstice!  

I hope everybody is making it through this week as joyfully as possible and that you enjoy these coming days with those you love.

Although I posted this amber, glowing, golden-hued vodka infused with the warmth of chile, cinnamon and other spices a couple of days ago over at Cocktail Puppy, I really wanted to share it with you here tonight.  It's super warming and will give your cheeks a rosy glow, for sure. Throw back a shot, mix it into a Bloody Mary for an extra kick, or make a festive Martini.  It's also a fun idea for holiday gifts because stored in a cool, dark place, it will keep well for at least a year!

Winter-Spiced Vodka

recipe from Nigella Christmas

makes 2 c.

1 tsp. whole coriander seeds

3 cardamom pods, bruised

½ tsp. whole cumin seed

1 cinnamon stick

1 whole dried chile

2 c. vodka

Begin by sterilizing your bottle(s) and let them cool.  Then simply slide all of your spices into the prepared bottle and pour the vodka in...either using a funnel or your fantastic free-flow skills like I did.  Because of course my funnel is lost.  Seal it.  Set it aside to steep in a cool, dark place.

For those of you looking for the Hearth and Soul Hop...it's on hold this week!  With so many people caught in the midst of holiday madness, we've decided to give the hop a week of rest.  Please come back next week and join us then!

Slow Sweet Heat Roasted Pork Loin and "Salsa" for sandwiches, etc.

I think I'm going through one of those phases.  You know the one I'm talking about right?  Sort of like over-exertion...stress...blank-mind...overflowing-mind...no motivation to write...type of phase.  I want to sit down and bang out a fun, interesting, delicious post...yet I sit in front of the keyboard and draw a blank.  Ugh.  So much I want to share, yet...  So, I may let the food do the talking for a few posts not that that's a bad thing.  Does anybody else feel it?  Bueller?  Bueller?  Well, at least feel this pork in your mouth...it's rock 'n roll.

Slow Sweet Heat Roasted Pork Loin 

w/ "Salsa"

from the kitchen of girlichef

~3½ lb. Pork Loin

rub:

1 Tbs. sweet paprika

1 Tbs. dried, minced onion

1 tsp. ground cumin

1 tsp. dried oregano leaf, crushed

1 tsp. fennel seeds, pounded in mortar

1 tsp. garlic salt

½ tsp. ground mace

½ tsp. ground allspice

½ tsp. black peppercorns, pounded in mortar

Habañero Honey

Olive Oil

4-5 smallish tomatillos

2 smallish onions, halved

1 head garlic, halved

2 c. gingerale, divided

If your pork loin has a good layer of fat, score it in a diamond pattern with a sharp knife.  Combine all of the rub ingredients and rub evenly around the pork loin.  Set it on a rack in a roasting pan and let sit at room temperature for 30-60 minutes.

Preheat oven to 475° F during last 15 minutes that the pork sits.  Throw the tomatillos, onion, and garlic in the bottom of the pan.  Drizzle a good amount of habañero honey all over the top of the pork, then drizzle with olive oil.  Pour 1 c. of gingerale in bottom of pan.  Place on middle rack of oven.  Once you've shut the oven door, immediately lower heat to 350° F.  Roast for ~1½ hrs.

Remove roast from oven, drizzle with some more habañero honey and pour last cup of gingerale into pan.  Put back in oven and roast for another 30-45 minutes, or until done to your liking.  Remove from oven and let rest for ~10 minutes.

Remove pork from pan, then pour all of the pan juices and veggies into a blender jar and blend to combine.  This will form the "salsa" for dipping or spreading, which is an fabulous mixture of slightly sweet and low, creeping heat.

The crust on the outside has that same slow creeping heat...so if you peel off a piece from the outside...have a glass of milk ready to wash it down...it can be pretty fiery (depending on how much habañero honey you used).

Our favorite way to eat this was to take some good, crusty buns and spread them with a good layer of the "salsa", then heap on the pork once we sliced it very thinly, and pile on any veggies and cheese we felt like...lettuce, avocado, manchego, and pickled banana peppers was an especially delicious combo!  We also used it in quesedillas.  It is such a great pork for slicing and layering.

*I'm sharing this post with: