Pots and Pins

Northwest Bannocks...

What's a Bannock?  Good question!  After watching a Bobby Flay episode where his Canadian guest grilled something called a Bannock, I did a little internet research and found a recipe that said:

"According to Druid belief, you must always stir the batter from East to West, the way the sun travels, and then they will be as good as they should be." 

Who knew there were Bannock-eating Druids?  That recipe didn't offer an explanation as to what a Bannock was or how to really cook it...all I had to go on was the Druid tip for stirring and the Canadian from the TV who threw a lump of dough on a hot grill.  So I improvised and I'm here to report that MY Bannocks were every bit as good as they should be!

Oh...when I say I improvised...I mean I REALLY improvised.  Instead of using rolled oats (oatmeal) I used 3 packages of Simple Harvest Instant Multigrain Hot Cereal...and it was worth two snaps and a swirl!  I'll definitely be sticking with the instant hot cereal instead of oatmeal the next time I make these - and rest assured - there WILL be a next time...these are a 4 danger for real!

From my somewhat limited experience with Bannocks, I can tell you that they are a cross between a pancake and a scone...cakey and light with a hint of cinnamon and vanilla (from the cereal) and they made the perfect companion for my afternoon tea!  They would also be great for breakfast with syrup or jam...and would make an excellent replacement for bread with dinner...they are chewy and slightly sweet and I loved them!

Northwest Bannocks ~ Liberally Adapted from Cooks.com and Bobby Flay Grills

*3 packages Simple Harvest Instant Multigrain Hot Cereal (or 1 cup rolled oats)

1 cup flour

1/2 cup toasted coconut

1 1/2 teaspoons sugar

1 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon cinnamon

2 eggs

1/2 cup whole milk

3 tablespoons vegetable oil

butter for serving

Optional toppings:  Sweetened whipped cream, jam, jelly, syrup

Mix all dry ingredients together in a large bowl with a whisk. In a small bowl, combine the eggs and milk, whisk together.   Pour the egg mixture into the dry ingredients and stir blend.  Batter should be about the consistency of pancake batter. 

Pour oil in a large skillet over medium-high heat.  Scoop out a scant 1/3 cup of batter and put in hot oil.  Cook about 3 minutes, until bottom is golden brown, and then gently flip and cook an addtional 3 minutes until the other side is golden brown.  Remove from heat and slather with butter!  Repeat with remaining batter.

* I strongly recommend using the instant cereal because it comes with nuts and a light vanilla flavor, giving these little "cakes" the most wonderfully aromatic scent...to say nothing of their "chew-ability-factor!"  Oh - serving them with sweetened whipped cream and jelly will make you want to swoon...and swooning in the afternoon is something you really should try.   

"According to the Spanish proverb, four persons are wanted to make a good salad:  A spendthrift for oil, a miser for vinegar, a counsellor for salt, and a madman to stir it all up."  ~ Abraham Hayward

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One year ago today:  Mushroom Vinaigrette for Grilled Salmon

Bubble and Squeak With Red Onion Chutney...

Oh how the Aussies have changed my life!  Let me give you a few examples...they've taught me new words...like "wee the beds," which we Yanks know as dandelions...and they've introduced me to strange foods...and nothing is stranger than vegemite!  They've illustrated, over and over again, how "kind" we Yanks are and how patient, usually by rolling right over us and thanking us in the process!  They don't suffer idiots very well...so it's surprising that we are friends!  One of the Aussies recently gave me the Australian Heritage Cookbook - a beautiful coffee-table-type book filled with amazing photographs of Australia and wonderful-sounding recipes...like this one!

  

 

Recently I learned that Australia is the home to the MOST deadliest creatures on the planet!  One "expert" theorized that the reason all of these deadly creatures live on that small "island" is because it's a very tough, almost uninhabitable, place to live...and maybe that's why the Aussie's are such tough people - they have to be!  And I mean that in the very best sense of the word!

 

 

When I told the Aussie that I made Bubble and Squeak she asked if we had eaten a feast the night before because Bubble and Squeak is usually made with left-overs.  I did not KNOW that...so I made everything fresh and it was fabulous.  But I can see how this would be delicious with left-overs...and what a way to use them!

 

 

 

  

Bubble and Squeak with Red Onion Chutney - Adapted from The Australian Heritage Cookbook

2 lbs. potatoes, peeled and cut into even-sized pieces

2 garlic cloves, peeled

1/2 cup Savoy cabbage, finely shredded

sea salt and freshly ground black pepper

1 tablespoon butter

1 tablespoon vegetable oil

Red Onion Chutney

1 red onion, finely chopped

2 small yellow onions, finely chopped

1/4 cup brown sugar

2 tablespoons apple cider

Place the potatoes and garlic in a saucepan and cover with water.  Bring to the boil, cover and simmer for 15-20 minutes, until tender.  Drain, return to the pan, add the butter and mash until smooth.  Cool.  Meanwhile, place the cabbage in a saucepan and pour over boiling water to just cover, bring back to the boil, then drain.  Add the cabbage, and seasoning to the potato and mix well. 

Place all the ingredients for the chutney in a saucepan and bring to the boil over a low heat.  Simmer gently, uncovered, for about 20 minutes or until almost all of the liquid has evaporated.   Remove from heat and let cool. 

Divide the potato mixture into ten portions and shape into flat rounds.  Heat the oil in a frying pan and fry the cakes for 5 minutes on one side over medium heat.  Turn over, taking care as the cakes are quite soft, and cook for an additional 5 minutes, until golden and heated through.  Serve with the chutney. 

"Happiness makes up in height for what is lacks in length."  ~ Robert Frost

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One year ago today:  Scissor Holder

Cupcake Runner...

When the girl hosted her cupcake party she was seeing cupcakes everywhere she looked...and she STILL continues to see them, make them, eat them...I've created a monster!  She handed me some fabric and asked me if I could "help" her make a cupcake runner...she had already cut out the shapes but then ran right out of ideas on how to assemble/finish it.  I brought her fabrics home, added a backing and stitched them together...this is her new cupcake runner...more fuel for the fire!

I like how this turned out...might have to "tweak" it just a bit and make myself one...afterall, who doesn't like cupcakes?

Parts is Parts...

The mister and I are not handy people...when something breaks we have to call someone to fix it.  The every-other-generation "fixing-ability gene," sadly, skipped us. But that's not to say we don't try...we do give whatever breaks our very best "once over" - for example, last year when our NEW washing machine began to make a loud thumping noise we both stood there and watched it, made mental notes, and then compared our notes...."Call someone now!" 

When our oven was dying a slow death, once again, we were unable to do anything but call a repairman.  Fortunately for us, he came, put in genuine parts, and the thing was finally fixed.  When I say genuine parts, that's just what I mean...why would anyone use a JennAire part in a Chevrolet?  Or vise versa?  Sorry, I'm mixing my metaphors but you get the idea, right?

Remember the old fast-food commercial... "parts is parts?"  Well folks, that may be true when it comes to chicken but I'm here to tell you that parts IS NOT parts when it comes to DIY projects and fixing something the right way.  That's why, from this moment on, when something breaks and you need the RIGHT part for the job, you need to go straight to ApplianceHelp.com.  You'll be able to get just what you need...for ANY appliance you're having trouble with and really, if it's worth fixing, it's worth fixing right!  Feel free to quote me on that.  

Note to Self...

I was able to spend a week with Baby Max and mom and dad - a very short week - but I'll take what I can get.  I flew in on Memorial Day and I knew before we got to the house we'd be making a cemetary run.  I come from a long-line of cemetary-going-people.  Our first stop was the old City Cemetary where my great-grandma is buried.  Mom and Dad parked on the street, walked up a little hill and had to climb over a short wall...I was certain mom was going to take a header but she made it!  The old cemetary didn't have as many flowers or visitors, probably because most of those buried there died back in the early 1900's and those that came after have since died as well...and there is no one left to remember them.  So sad. 

Our next stop was Wasatch Lawn Memorial Cemetary where my brother Jeff is buried, along with my dad's mom, his brother and two of his sisters, plus several other relatives and friends - it's a busy place.  This cemetary, being relatively new, was packed with people and flowers and all of the veteran's graves had flags placed on them.  It's a very pretty place - as far as cemetaries go!

My sweet dad, cleaning the stones and filling the vase with water...I know it must be hard for them to visit the cemetary - but in a way it's also very comforting.  

From one end of the spectrum to the other...Baby Max was waiting for us!  He continues to be the light of everyone's life - and we all just dote on him.   

The little thumb-sucker is not yet walking on his own, although he manages to cover an entire room in a flash - he's not talking yet either...probably because his thumb is rarely out of his mouth!

I had a great visit - now I'll just be pining away until I can go again.  

Blackberry Jelly...

A few weeks back I got together with some friends to make blackberry jelly.  I was certain that with all the talking and laughter the blackberry jelly would end up being blackberry sauce or worse.  But it turned out beautifully.   

We followed the recipe on the back of the Pectin box - so I won't bore you with it here...but we did do one thing differently...we used FROZEN blackberries!  They were every bit as good as fresh berries - and I just can't tell you how delicious our jelly is!  We each came home with about a dozen pints of jelly and a few good stories to swap!

"You must reflect carefully beforehand with whom you are to eat and drink, rather than what you are to eat and rink.  For a dinner of meats without the company of a friend is like the life of a lion or a wolf."  ~ Eipcurus

Ginger Tea...

I'm not a big believer in "home remedies"...no, it seems I'm the kind of person who'd rather go to the store and pay full price for something that may or may not work...so when my friend Helen told me about her Ginger Tea, and how it's supposed to help settle an upset stomach, I was a bit skeptical but I couldn't wait to try it...I do love ginger!

Helen uses raw ginger and grates it - I used my jar of chopped ginger - which is much easier!  I put about a half a teaspoon into a mesh teacup sieve.  If you don't own one of these handy little devices, you can put the ginger into your mug or teapot and just pour the hot water over it, but be sure to strain it before you drink.

I also added a bit of sweetner and I loved how this tasted!  I don't know if it actually settled my stomach, as my stomach was not unsettled, but I do know that it made a dandy cup of tea...with a nice little kick!  Thanks Helen!

Oatmeal Scones...

I made these scones for someone else...of course, I did reserve a few for my own personal consumption, purely for research purposes you understand.  It seems I can make it about two weeks before I feel the need...the need for speed...er, I mean, the need for scones.  Seriously, how can one start one's day right without a homemade scone slathered in buttah?    The person I made these for had just had surgery and she is somewhat of a health-nut...as in she exercises and watches what she eats...I won't pretend to understand.  I wanted to give her something that was healthy but more importantly...delicious...and these fit the bill beautifully.   

Keeping a few scones for myself just wasn't enough...and after a very traumatic experience I really NEEDED my own supply of scones...allow me to illuminate you...I do not have a fear of spiders...no, fear is not strong enough of a word to describe what I have.  So, when I stepped into the shower, in my birthday suit, water running, and looked up to the shower head I saw, perched precariously on the edge and barely out of reach of the nearest water jet, a rather large, menacing-looking arachnid...aka a FREAKIN' BIG SPIDER!!!  Just as I was about to make my escape, backing up and opening the shower door, the spider made his move...one of his 500 legs came into contact with the water jet thereby pushing him at space-shuttle speed through the air and onto my shoulder...I immediately hit myself - trying to dislodge the spider - screamed and jumped - ala MC Hammer - but I did not see the spider fall or swirl down the drain...instead I FELT it crawl on the back of my neck.  More screams, more jumps and finally, with what was surely my last breath, I was able to flick the venemous creature from my neck onto the shower floor where I watched it swirl, not once, but twice around the drain before it finally went on to meet it's maker.    

So you can surely understand why I NEEDED to make myself a FULL batch of these scones, right?  And nothing soothes a trauma like a scone fresh from the oven...feel free to quote me on that.

(There is a secret to these scones!  You toast the oats!!  It's a totally different taste and makes them irresistible!)

Oatmeal Scones - Adapted from Baking Illustrated

1 1/2 cups old-fashioned rolled oats or quick oats

1/4 cup whole milk

1/4 cup heavy cream

1 large egg

1 1/2 cups all-purpose flour

1/3 cup sugar, plus 1 tablespoon for sprinkling

2 teaspoons baking powder

1/2 teaspoon salt

10 tablespoons cold, unsalted butter, cut into 1/4-inch pieces

Adjust oven rack to the middle position and heat oven to 375 degrees.  Spread the oats evenly on a baking sheet and toast them in the oven until they are fragrant and lightly browned, 7 to 9 minutes; cool on a wire rack.  Increase the oven temperature to 450 degrees.  Line a second baking sheet with parchment paper.  When the oats are cooled, measure out 2 tablespoons (for dusting the work surface) and set aside.

Whisk the milk, cream, and egg in a large measuring cup until incorporated; remove 1 tablespoon to a small bowl and reserve for glazing.  Place the flour, sugar, baking powder, and salt in the workbowl of a food processor fitted with the metal blade and process until combined, about four 1-second pulses.  Scatter the cold butter evenly over the dry ingredients and process until the mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses.  Transfer the mixture to a medium bowl; stir in the cooled oats.  Using a rubber spatula, fold in the liquid ingredients until large clumps form.  Using your hands, gently knead the mixture in the bowl until the dough forms a cohesive mass. 

Dust the work surface with half of the reserved oats, turn the dough out onto the work surface, and dust the top with the remaining oats.  Gently pat the dough into a 7-inch circle about 1-inch thick.  Using a bench scraper or  knife, cut the dough into  8 wedges and set on the parchment-lined baking sheet, spacing them about 2-inches apart.  Brush the surfaces with the reserved milk-and-egg-mixture and sprinkle with 1 tablespoon sugar.  Bake until golden brown, 12 to 14 minutes; cool scones on the baking sheet on a wire rack 5 minutes; then remove scones to a wire rack and cool to room temperature, about 30 minutes - if you can stand to wait that long.  Serve with buttah...I mean butter. 

"Real generosity is doing something nice for someone who'll never find it out."  ~ Frank A. Clark

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One year ago today:  A Moment of Silence Please

Mustard Vinaigrette...

I promised you this recipe a month ago and due to my newly self-diagnosed 3-week-delay-syndrome, here it is, right on schedule.  Nothing seems to happen on time any more...and it's not procrastination or lack of motivation...it's more like lack of brain power...hence my diagnosis...I prefer to think of it as a "delay syndrome" rather than a "short" of some kind in the nether regions of my mind...

This recipe is from The Fashionista - I think it's her own creation, too, and her mom said it's the "best all-purpose dressing for a green salad."  I would have to agree.  It's excellent over a bed of greens with diced avocado and strawberries...trust me...you'll be licking the bowl and lettuce will be your best friend, at least until you run out of dressing.

Mustard Vinaigrette - From The Fashionista, Megan Gee

1/4 cup apple cider vinegar

1/2 cup vegetable oil

2 teaspoons Dijon mustard

1 1/2 tablespoons brown sugar

1 teaspoon salt

1/4 teaspoons ground black pepper

2 Tablespoons sliced green onions

Mix all ingredients in a food processor and chill until serving time.  Will keep for 2 weeks in a tightly sealed jar in the refrigerator.

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"Kindness in words creates confidence.  Kindness in thinking creates profoundness.  Kindness in giving creates love."  ~ Lao-Tzu

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One year ago today:  Polishing Copper Pots

Skirt Steak With Pepita Sauce...

Let's start with a briefing: 

A pepita (from Spanish pepita de calabaza, "little seed of squash") is an edible seed of a pumpkin or other cultivar of squash (genus Cucurbita), typically rather flat and asymmetrically oval, and light green in color inside a white hull.

Now that we're all singing from the same page, let's continue...pepita's are, lightly salted, one of life's greastest little snacks...they are usually roasted till they are crispy, crunchy, nutty and delicious...but if one is not careful, they will be scarfed up at such a rapid pace they will turn from a snack into feed!

Skirt steak is not new, but it seems to be all the rage these days...and not wanting to miss that band-wagon I was thrilled to stumble across this recipe.  My butcher cuts skirt steak into strips and then rolls them up into a ball...not sure if that's how your butcher will do it so when you go to purchase skirt steak if you don't see any rolled up balls of meat be sure to ask!  You can broil the steak in an oven, like I did, or use a grill.  It only takes about 7 minutes to broil them - and then you need to let them rest a bit.  Making the Pepita sauce is quick, too, so dinner can be on the table in under 15 minutes!

My local grocery store didn't carry pepita's - and no one there had a clue as to what they are!  I purchased them at Trader Joe's - where everyone knew what a pepita was...in fact, I could swear the tattooed lady who checked me out was wearing pepita shoes - which matched her hemp shorts perfectly!

Skirt Steak with Pepita Sauce - Adapted from Real Simple, May 2009

1 1/2 lbs. skirt steak

kosher salt and black pepper

8 (6-inch) flour tortillas

1/2 red onion, finely choped

1/2 cup fresh cilantro

1/3 cup pepitas

2 tablespoons extra-virgin olive oil

2 tablespoons fresh lime juice

2 avocados, peeled and chopped, for serving (optional)

Heat broiler.  Season steak with 1/2 teaspoon each salt and pepper and place on a rimmed broiler-proof baking sheet.  Broil to the desired doneness, 3 to 4 minutes per side for medium-rare.  Let rest at least 5 minutes before slicing (if your steak didn't come rolled up and already sliced that is!)

Warm the tortillas according to the package directions.  Meanwhile, in a medium bowl, combine the onion, cilantro, pepitas, oil, lime juice and 1/4 teaspoons each salt and pepper.  Serve with the steak and tortillas and avocados, if using.

"There are three faithful friends:  an old wife, an old dog, and ready money."  ~ Benjamin Franklin

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One year ago today:  Note to Self