Flavored Whipped Cream

I'm not sure if any of you have noticed that there is now such a thing as liquor infused whipped cream in a can... crazy? delicious? ingenious? This product comes in a variety of flavors as well.. chocolate, cherry, vanilla. At a recent visit to the Rehab lounge, I had the opportunity to try this new product. Now one would think that combining delicious whipped cream and liquour would make for a fabulous combo, perfect for topping coffee, fruit, white Russians..etc. however, this was not the case.
Now the story does not end here... a bad experience with canned whipped cream has never held me back and as a wise woman once said, "Why buy whipped cream when it is So easy to make!" So I did what any intelligent woman would do.. made my own.

In my fabulous mixer, I combined 1 cup of heavy cream, 2 Tbl of sugar and 2 Tbl of Kahlua. Mix until peaks form.
Serve this over strawberries with optional shortcake on the bottom.

Result- Perfection.

To Market, To Market to Meet a Young Goat Farmer

Last Thursday was a fabuous day. There were fireworks at the Mendon Carnival, the Brighton teachers won their first softball game annnndd The SouthWedge Market opened for the season!!! Being the foodies that we are, the last of the events was the most crucial for Allison and I. We gathered our baskets and filled them with spinach, asparagus, a plethora of rhubarb, fresh baked bread and the prize of all prizes... Smoky Paprika Double Cream Cheese. This lovely treat was sold to us by a fabulous man who entranced us with tales of his farm of 23 milking goats and free samples of all flavors of goat cheese in their creamy wonder. With our treasures in hand, we went wee wee wee all the way home to create a fabulous BELT (the sandwich not the one you wear on your waist) inspired dinner.

Best Sandwich Ever....
Toast up some slices of delicious hearty bread (any kind will do really but the better the bread the better the sandwich). We made open face sammys but you could do two slices if you wished.
Cook up some bacon (we used home smoked bacon but I know most of you do not have the luxury of brining and smoking your own strips of pork belly).

Spread your bread with goat cheese. Layer on fresh spinach leaves and strips of bacon. Top with a fried egg.

Put on your bib because you will be drooling all over as you eat this.

We ate this with a stout from Troegs.

Making Spinach Less Healthy and Way more Delicious

Sunday I attended a community dinner barbeque. I had just returned home from Oneonta and was not in the mood for an extensive cooking experience or for going to Wegmans so I created this little dish from the contents of my cupboard and a bag of fresh spinach I bought at the farm stand (freshly picked that morning).

Spinach Bacon Salad

In a small pan, cook up 6-8 strips of bacon (I alway lean toward more so I can eat some before).

Rinsh bag of baby spinach leaves. Chop up 1/4 cup of onion and add to leaves.

When bacon is done cooking combine 2 tsp of bacon grease, 2 Tbl. rice vinegar, 1/2 tsp garlic powder, basil (fresh or dried), 1/4 tsp of cayenne, 2 tsp of maple syrup. Whisk together or combine in small jar and shake it up baby. Pour over spinach and onions and toss to coat.

Top spinach with crumbled bacon, 1/3 cup of chopped almonds, 1/3 cup of sunflower seed meats, and some shredded asiago cheese.

We ate this with sausage (of course), grilled corn and potatoes and pasta salad.
Summer has arrived ladies and gents!

moules frites

subscribing to saveur magazine -- maybe, just maybe -- was one of the best decisions I have ever made. they have themed issues and may's was mexican in honor of cinco de mayo ...but nestled in the pages among the potato tacos (will try and share soon) and beans and rice waaaaaas MOULES FRITES!

with me being a french connoisseur and all (by that I mean I took it for a while and remember how to say je parle francais, ah oui oui, comme ce comme ca, you're what the french call les incompetents), I remembered that frites means fries so of course anything with fries is fine by this kid. I read on -- the article was called "a national obsession." vewwwy vewwwwy intewwesting.

french fries and mussels are the fish and chips of belgium. not only was I enticed about how well the pair would taste together, but saveur insisted on making your own mayonnaise to dip the french fries in. I thought I'd take a crack and that like you did, Megan Mae -- and everything came out wonderfully. was so easy to make but so light and delicious. F called the mayonnaise the surprise hit of the meal -- I personally loved the juice from the mussels at the bottom of my bowl (so much so that I wanted to leave my dutch oven on the stove for a few days so I could smell it's celery-buttery goodness in my kitchen).

okay, enough of that - here you go, moules frites (serves 2):

for the mayonnaise:

1 tsp. Dijon mustard

1 egg yolk

1 cup canola oil, plus more for frying

2 tsp. white wine vinegar

2 tsp. fresh lemon juice

1/2 tsp. kosher salt, plus more to taste

Freshly ground black pepper, to taste

for les frites:

2 lb. Yukon Gold potatoes, peeled and cut into 1/4″-thick sticks

for les moules:

2 1/2 lb. mussels, debearded and scrubbed (you can find them in a cute little bag at your friendly neighborhood seafood store - they're cheap as dirt too)

2/3 cup dry white wine*

2 tbsp. unsalted butter, cubed

3 ribs celery, finely chopped*

1 1/2 leeks, light green and white parts, cut into 1/4″-thick slices*

1/2 large yellow onion, finely chopped*

*you can do whatever you want with these ingredients - we used harpoon belgian pale ale (also had one as my beer pairing during the meal) instead of white wine. we used celery and onion instead of adding leaks. you can add garlic, cream, curry, etc. to your taste if your heart so desires.

to start:

make the mayonnaise. in a large bowl, whisk mustard and egg yolk. whisking constantly, slowly drizzle in oil in a thin stream until it begins to emulsify. whisk in vinegar, lemon juice, salt, and pepper. set aside (side note: how did you do this without a kitchen aid MM? I did mine with my whisk attachment and had the thing on the highest level and it took so long because you have to add the oil so slowly. you must have some real guns on that bod of yours). (another side note: aioli is mayonnaise made with olive oil instead of canola and you add garlic to it. I think that'd be fantastic for this recipe).

make the fries: pour oil into a large pot to a depth of about 2 inches, and heat over medium-high heat until a deep-fry thermometer reads 375°. add potatoes and cook until tender (about 8 minutes). using a slotted spoon, transfer fries to a rack and let them cool.

increase oil temperature to 385°. working in batches, add chilled potatoes back in their little hot tub and fry them until golden brown and crisp for about 4-5 minutes. Using a slotted spoon, return fries to rack; season with salt.

make the mussels: heat a high-sided skillet over high heat (we used my dutch oven). add mussels, wine/beer, butter, celery, leeks, onions or veggies of your choice. season everything with salt and pepper and cover. cook 'em and stir them every now and then until all mussels are opened for about 5 minutes.

divide between two bowls with the fries on the side. dip fries into mayo and make sure you lick your fingers and drink the liquid at the bottom of your mussel bowl. ahhh.

paired with, in case ya missed it, a harpoon belgian pale ale.

Rhubarb Into Spring

I never ate rhubarb until about three years ago, but once I crossed over to the tart side their was no going back. Since food is the main thing on my mind most of the time, nothing signals spring to me like some fresh rhubarb and asparagus. At the public market last weekend, I happened across a nice young father and his son selling rhubarb so I bought and out of my little bundle of seven rhubarb stalks created two new delicious recipes.

Rhubarb Round One
Apple Rhubarb Crisp
This recipe was inspired by a Monica's Pies customer who upon seeing our Strawberry Rhubarb pie...

Man: Do you have Apple Rhubarb Pie?
Me: Apple-Rhubarb Pie? Never heard of such a thing?
Man: Never heard of it?? OH MY!! It is the most delicious kind of pie ever!!
Me: Hmmm I'll have to try it sometime.

And I did! Now this is not a popular combo because the seasonality of rhubarb is spring and apples is fall... However with the modren technology of today, a combination is possible. Per example: Last fall, I had rhubarb in my freezer from spring and used it to make an apple rhubarb pie for a birthday party... Smashing success!
This weekend, I bought fresh rhubarb and wintered over apples (not prime for eatin but perfect for baking) and created this crisp because I was too lazy to make a crust.

In a bowl combine, 3 sliced apples, 3 chopped stalks of rhubarb, 1/3 cup of sugar, 1 tsp of cinnamon, 1/8 tsp of nutmeg, 1/2 an orange juiced. Put in the bottom of a 9x9 baking pan. In a small bowl combine 1/3 cup of brown sugar, 1/3 cup of butter and 2/3 cup of flour. Combine with a fork until crumbly. Add 1/3 cup of oatmeal. Sprinkle over fruit mixture.
Pop into a 350 oven. Bake for the amount of time it takes to drink a beer on your friend's porch (Approx. 45 min.) Come home and remove from oven. I served this with a dollop of creme fraiche on top. It would also be fab with ice cream or whipped cream or just plain.

Side note... If you don't eat it all for dessert, this is amazing heated up the next day for breakfast with a cup of coffee.

Rhubarb Round 2
Pork Tenderloin with Rhubarb Chutney
Chop 2 cloves of garlic. Combine with 1 Tbl of olive oil, 1 Tbl of rice vinegar and 2 Tbl of cumin. Massage into your pork tenderloin. Sprinkle with salt and pepper. Cover with foil and bake for about 35 minutes or until temperature is 165. (I know you all have made pork tenderloin before!)

Now for the new exciting part... Rhubarb Chutney!!
In a small saucepan, combine 1/3 cup of sugar, 3 Tbl of balsamic vinegar, 1 tsp of ground coriander, 1 tsp of cinnamon. Bring to a boil. Add 1 cup of chopped rhubarb, 2 chopped green onions, some craisins if you desire ( I only had a few so put what I had. It would be great either way). Simmer about 5 minutes or until rhubarb is cooked. Remove from heat and let cool.

When tenderloin is done, slice and top with chutney. I served this with a side of steamed asparagus and a Dry Riesling from Dr. Konstantin Frank's. Perfection.

Just Another Reason I Adore My Food Processor

I know many of you have probably heard my raves of the joy of a food processor and it's may wonders and if you haven't you probably don't really want to.. but I'll say it again a food processor is an uber-necessary kitchen appliance. I would choose it over my microwave, toaster, and blender. The only appliances that beat it out are my coffee pot and Kitchen Aid although that probably goes without saying.
So I have here for you all one of my favorite recipes in which a food processor is oh so necessary... If you do not have one, buy one!! or you can probably use a blender or fork (if you're hard core) to mash the ingredients in this yummy dish but seriously buy yourself a food processor. You can thank me later.

Black Bean Burgers

Put half of a red onion and 3 cloves of garlic in food processor. Chop into small pieces.
Add 1 Tbl of olive oil, 1 Tbl. of cumin, 1 Tbl of cider vinegar, 1/2 tsp of cayenne pepper, 1 can of black beans. Blend into a paste.

In a bowl scramble an egg. Add bean paste and 1/4 cup of bread crumbs. You can also at this point add some chopped peppers or corn or any other little ditties.
Heat a large skillet and grease with olive oil. Plop some burger paste in pan and press into a patty. Cook about 5 minutes each side on medium heat or until browned.

You can serve this little guys in many ways... On a bun like a real burger, over a bed of lettuce.

I chose to top them with some sauteed spinach and green onions and serve with a side of sliced tomatoes, potato salad and a hoppy Red Ale brewed by friend Kyle. Perfect accompaniment for this spicy little treat.

Another Saturday Night and I've got a Pork Shoulder.

So I had the plan to make this chile-braised pork shoulder for cinco de mayo but i didn't get around to it until saturday, catorce de mayo. But you know what they say: Pulled pork is always worth the wait.

I came home from wegmans equipped with a pork shoulder and 4 pork tenderloins(the cashier didn't even need to ask me how much i love pork). The latter will be brined into canadian bacon... post to follow. The former was about to get a little chile sauce rubdown.

So i hit play on the freshly downloaded bruno mars CD (i know, i'm approx 700yrs late to the b.mars party, but it's still poppin') and set to work.

The rub:

--4 large dried ancho chiles, stemmed seeded (rehydrate these pups in a lil boiling water. it said it would take around 30min. I found they were soft enough in under 10)

--1 small can chipotles in adobo sauce. The recipe called for 2 lg dried chiles de arbol or japones. I used the chipotles in adobo because i had them on hand. The adobo sauce was enough liquid for the rub. If you use the dry chiles, save about a cup of the soaking liquid from the anchos.

--2Tbsp sugar (i used dark brown sugar because that's my favorite color.)

--1Tbsp. fresh lime juice

Put these ingredients in a food processor and let 'er rip.

For the meat:

The recipe called for a 5lb Boston butt (boneless pork shoulder). I used a 9lb bone-in pork shoulder. I don't think there would be much difference except the boston butt said it would take about 2.5hrs. Mine took about 5.5hrs. I had 3 season finales of CSI on demand though so the extra 3 hours didn't really bother me.

Now take the piece of meat and rub generously with kosher salt. I just read that kosher salt has less sodium than real salt (funfact).

Now massage gently with chile mixture. Cover and set in fridge for about an hour to 1-2 days.

Spices:

--2Tbsp oil. Heat in skillet.

Add:

--1 lg onion, chopped

--2 lg garlic cloves, chopped

--2 bay leaves

--2 tsp dried oregano (use the mexican if you got it. I've never seen mexican oregano in the spice aisle, so i just used an unidentified herb from the garden)

--2 tsp ground coriander

--2 tsp ground cumin

--1/2 tsp ground allspice

--1 bottle dark beer (i used stout homebrew, the recipe called for negro modelo.)

By now, your pork should be waiting in a large oven proof pot with a cover. Pour the spice mixture over it, cover and place in an oven at 350. Baste with pan juices every so often. When pork starts to fall apart you and are almost there.

When done, transfer meat to a large platter, pull apart with two forks and pour pan liquid over it.

I served it on heated corn tortillas with a dollop of sour cream and a couple of lettuce leaves.

You could also use coleslaw, fresh cilantro or salsa. Maybe go dinobbq style and cook up some baked beans and corn bread. The possibilities are endless and that's what is beautiful about the world of pigs.