Are Homemade Marinades Better?

I freely admit that I am a bit of a food snob. I like to make as many things homemade as possible, and that goes for marinades, too. Actually, I don’t usually use a marinade, preferring just salt and pepper before we put our steaks on the grill. However, I had a flank steak, and wanted to use one to create a special meal for my husbands birthday. I like to think that my pantry is pretty well stocked, which is why I KNEW I would have all the ingredients I needed for a homemade marinade. As it turned out, I didn’t. Great.

I turned to the door of my refrigerator to see what I could come up with. I had teriyaki sauces that had been in the door for months (maybe years, I know it’s time to clean it out), but I didn’t want teriyaki for this meal. Luckily, I found a brand new bottle of Maurer’s Marinade that I had brought home from Culinary Apple to try, so I could speak intelligently about it when a customer had questions. Perfect.

I put the meat into a tupperware, and poured about half the bottle over and popped it in the refrigerator. Seriously, that’s it? No measuring various vinegars, wine, sauces? No chopping onion or garlic? No clean-up? I could get used to this kind of convenience.

The dinner was a total success. My husband raved about the flavor, and although it felt like I had cheated a little on his special birthday dinner, I was really happy with the result. I will definitely use Maurer’s again, and am intrigued by the Mild Ginger marinade.

Rustic Maple-Bacon Quiche

A friend recently asked if I considered myself more of a baker or more of a cook. I told her that I enjoyed both. I love to bake, but I love putting good food on the table for my family, too. She asked what some of my favorite dinner recipes were, and the first two things that came to mind were quiche and pot pies. She just looked at me and said, “You are definitely more of a baker!” I guess she’s right….

I just came across a great quiche recipe on Martha Stewart‘s website, and I thought I’d share. I love it, because the crust (which is the best part) is very rustic looking (no fooling around with fluted edges!!), and it tastes great. It does require pre-baking, so you’ll need to allot extra time for that, but it’s so pretty, it’s worth it. As with any quiche, play with the filling, but the combo of maple and bacon in this one is delicious.

This recipe uses a spring form pan, which is great, because I get to show off the crust. I know pastry cloths have been around for a long time, but I just got one for myself, and I wish I’d done it sooner. I didn’t need as much flour as I usually do when I roll dough out on my counter, and it stayed in place while I was using it, which was a concern.

I love this rolling mat for my quiche and pie dough

Maple-Bacon Quiche (Martha Stewart Living, February 2008)

 Ingredients:

All-purpose flour for dusting
Pate Brisee – you can find a recipe for this on Martha’s website
8 strips bacon
1 tablespoon extra-virgin olive oil
1 small onion, halved and thinly sliced (1 cup)
3 tablespoons pure maple syrup
1 tablespoon water
3 large eggs
1 cup heavy cream
2 teaspoons chopped fresh thyme leaves
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Directions:

1. On a lightly floured surface, roll pate brisee to 1/4 inch thick. Cut out a 14-inch round. Press dough into bottom and up sides of a 10-inch springform pan, then fold sides of dough down to create a 2-inch high border. Prick the bottom several times with a fork. Freeze 30 minutes.

2. Preheat oven to 425 degrees. Line dough with parchment cut to fit, and cover bottom with pie weights or dried beans. Bake until edges are just firm, about 20 minutes. Remove weights and parchment, return to oven, and bake until lightly golden, about 20 minutes more. Let cool completely on a wire rack.

3. Reduce oven to 375 degrees. Place bacon in a single layer in a large skillet. Cook over medium heat, flipping once, until crisp, about 10 minutes. Drain on paper towels, and let cool slightly. Break into 1/2 inch pieces. Pour off drippings, reserving 1 tablespoon in skillet.

4. Add oil to remaining 1 tablespoon drippings in skillet, and heat over medium heat. Add onion, and cook until translucent, about 4 minutes. Add maple syrup and water, and cook, stirring and scraping bottom of skillet, for 1 minute. Remove from heat. Let cool slightly.

5. Whisk together eggs, cream, thyme, salt and pepper. Whisk in onion mixture. Pour into cooled tart shell. Scatter half the bacon over top.

6. Bake quiche until edges of egg mixture are just set, about 15 minutes. Scatter remaining bacon over top, and bake until puffed and golden brown, about 20 minutes more. Let cool for at least 30 minutes. Serve warm or at room temperature

The First True “House Wine”

The Asian Pear Wine made by Windfall Winery is amazing, not only because of the taste of exotic Asian Pears grown in Washington and Oregon, or the crisp, subtle flavors of the fruit itself. It’s also amazing because of the commitment of Larry Soll, winemaker at Windfall Winery, to helping working families purchase homes in their communities. ALL of the profits of Windfall Wine sales are used to construct affordable housing for those who otherwise could not afford. That’s why they call it the first true “House Wine”.

With a taste that complements spicy Thai food, seafood, poultry and appetizers, and a mission with such an impact, we are happy to support Windfall Winery and their Asian Pear Wine!

Cookies!

Recently, we went on a 4-day ski vacation up to Apex in Canada. We stay in a condo right on the hill, and always bring lots of food. I would never hear the end of it if I didn’t bring homemade cookies! Typically, I bake several batches of chocolate chip cookies, because the kids like those the best, but this year I thought I’d try something new. I’ve been working my way through Martha Stewart’s “Cookies” cookbook. The cover picture is Chewy Chocolate Gingerbread Cookies. The picture makes the cookies look so good, and I had been waiting for the opportunity to bake and share them. This was it! Well, they were the biggest hit of the bunch–better than the chocolate chip and the peanut butter cookies I also brought along this year. My brother-in-law just raved about them, and even came up with a good packaging idea, so I could sell them at the local Farmer’s Market. I probably won’t end up building a business around them, but they will become a staple around the holidays, and I will make sure to bring them on our next ski trip!

Here’s the recipe as taken from the Martha Stewart Cookie’s Cookbook:

Chewy Chocolate Gingerbread Cookies
makes 2 dozen

1 ½ cups plus 1 tablespoon all-purpose flour

1 ¼ teaspoons ground ginger

1 teaspoon ground cinnamon

¼ teaspoon ground cloves

¼ teaspoon freshly grated nutmeg

1 tablespoon unsweetened Dutch process cocoa powder

¼ pound (1 stick) unsalted butter, room temperature

1 tablespoon freshly grated peeled ginger

½ cup packed dark brown sugar

½ cup unsulfured molasses

1 teaspoon baking soda

1 ½ teaspoons boiling water

7 ounces best-quality semi-sweet chocolate, cut into ¼-inch chunks

¼ cup granulated sugar

1. Line two baking sheets with parchment paper.

2. In a bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and fresh ginger on medium speed until lightened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined

3. In a small bowl, dissolve baking soda in boiling water. Beat half of flour mixture into butter mixture. Beat in baking soda mixture, then remaining half of flour mixture. Mix in chocolate; turn onto plastic wrap. Pat out to a 1-inch thickness; seal with wrap. Refrigerate until firm, 2 hours or overnight.

4. Preheat oven to 325°F. Roll dough into 1 ½-inch balls; place 2 inches apart on prepared baking sheets. Chill 20 minutes. Roll in granulated sugar. Bake until surfaces just begin to crack, 10 to 12 minutes, rotating halfway through. Let cool 5 minutes. Transfer to a wire rack and cool completely. Cookies are best the day they are made, but can be stored in airtight containers at room temperature up to 5 days.

I hate to clean the microwave!

I have a love/hate relationship with my microwave. I love to use it – I hate to clean it. With a fairly busy schedule, I often cook big batches of soups or casseroles so I can enjoy a home cooked meal by simply re-heating in my microwave. So many times while reheating, the paper towel I use to cover the dish would fly off or the plastic wrap would melt and the food would “explode” requiring me to do a thorough cleaning of the microwave – a job that I despise.

It saved my relationship with my microwave

Well, not anymore – I have discovered the “Microwave Spatter Screen”. This 13″ screen has little weights around the edge to keep it from blowing off of the plate or bowl. Simply place the screen over the food container and place it in the microwave. Any food splatter stays in the screen. Clean up is an easy rinse under running water and air dry. I love it and so does my microwave – we have a much better relationship now!

How to eat Chips for Dinner…and feel good about it!

Somehow eating salad in a crispy tortilla bowl takes all of the begging and bartering out of dinner time with the kids. Filled with taco salad or mixed greens, the kids (and their parents) feel like they are getting away with something.

Chips for dinner? Awesome!

The cool thing is, there is no added fat. All you do is fit a corn or flour tortilla into the baker and pop it in the oven at 350°. It just takes about 8 minutes plus cooling time. Then, just fill it up and crunch away!

Valentine’s Day or Any Day

We’re trying to think outside the candy box at Culinary Apple. You all know we have delicious homemade fudge, but we have lots of other great gift ideas for your sweetheart.

Life doesn't have to be a box of chocolates...

The baker in your life might appreciate a new oven mit (aren’t the ones you have at home getting a little worn out)? We can fill the pocket with any number of useful gadgets to fit any price range. What about a fun cupcake towel folded to have a pocket? We’ve included a cupcake spatula, a rainbow whisk and a mini spatula for decorating the treats. If nothing else, you could pick up a bag of spiced nuts with a custom tag that reads, “I’m NUTS about you!” Remember, we do complimentary gift wrap, too!

www.culinaryapple.com

Lake Chelan Winterfest

What a great weekend in Lake Chelan! Even without the snow on the ground, the icy cold weather was perfect for enjoying the season. We had a great ice sculpture in front of our store (see picture) and there were many more throughout the town. The highlight for us was hosting Atam winery in our store for the popular Wine Walk. We loved being able to share great wine from one of the newest wineries in our valley. Apparantly, those in town liked it too, because the line to try the wine snaked through the store and almost out the door! Denis Atam was using his Barbera to make the Gluewein at the Icebar, and it was terrific!

Winterfest is one of the most popular festivals all year, and it just keeps getting bigger and bigger. Put it on your calendars for next year, you really don’t want to miss out on the winter fun here in Lake Chelan.

Pineapple Fun

Well, working at a kitchen store does have some perks. For example, we have a fully stocked professional kitchen, and we get to borrow any of the tools and gadgets we’d like to try out. My daughter, Olivia, loves pineapple, but I really don’t like cutting up a fresh one, so I usually buy her the canned stuff. Well, she asked for a real one while grocery shopping the other day, so I decided it would be the perfect opportunity to try out the Vacu Vin Pineapple slicer/corer. 

It's so easy to slice and core pineapples with this tool!

Quick aside: let your pineapple ripen upside down to evenly distribute the sugars. You’ll have a sweet pineapple all the way through from top to bottom when you finally cut into it!

 After dinner the other night, we decided to cut into it for pineapple dessert. I was so surprised at how easily and cleanly the slicer worked. I felt a little foolish for buying canned pineapple for so long. All you have to do is cut off the top of the fruit, then start twisting the Pineapple Slicer/Corer into the pineapple. Once you twist all the way down, just pull the slicer/corer out and you have perfect circles of pineapples. The kids devoured them immediately, and then we filled the empty shell with peach/blueberry/yogurt smoothies. Insert straws, and enjoy! They loved it, and thought drinking out of a pineapple shell was HILARIOUS!

Who knew drinking from a pineapple shell would be so much fun?!

Oh, Fudge!

Oh Fudge update June 22, 2011

I know you’re all wondering how our first annual National Fudge Day Celebration went. One word: Delicious! We had a great day celebrating fudge. Thanks to everyone who stopped in throughout the day. We sold 30 lbs of fudge, and had so much fun, that we’ll be celebrating fudge more often in the form of a fudge happy hour. We’ll let you  know when the next happy hour will be, we hope you’ll join us!

Original Oh Fudge post:

Can you believe it? There is actually a “National Fudge Day”?! And it is just around the corner – June 16^th. If you are like me you are probably thinking: really? Do we need another one of these days? ABSOLUTELY!!  For those of us who never fit into the traditional categories of all of the “days” – mothers, fathers, teachers, nurses, secretaries, etc, etc, “Fudge Day” is all-inclusive. This sweet confection brings a wonderful taste sensation to all who dare to take a taste. Who can resist this rich creamy candy as it melts in your mouth? How does it get that way? Cream, butter, sugar, chocolate – but not always chocolate. The varieties of fudge flavors are numerous. The most popular flavor is of course, chocolate walnut. For those who do not like nuts, plain chocolate is a close runner-up. If you like other embellishments to your chocolate there is chocolate mint, chocolate peanut butter, chocolate amaretto, and chewy chocolate peanut.

 What if you are not a chocoholic? We have creamsicle, maple walnut, chewy praline or Heathbar toffee (just a smidge of chocolate). Then there is ZEBRA – a wonderful combination of a chewy caramel pecan mixture sandwiched between a layer of chocolate fudge and vanilla fudge. Zebra started out as an oops, “I added a layer of chocolate fudge instead of vanilla” says our Fudge Master, Dave. It is now the favorite of the many who have tried it. Here at the Culinary Apple, our “Fudge Master” Dave is responsible for all of these delicious treats. The title “Fudge Master” is not a title to be taken lightly. One must make a minimum of 4,000 pounds of fudge to earn this title – Dave has made over 30,000 pounds of fudge in his career. On the average he makes about 75 pounds of fudge a week/3,900 pounds a year.

 So in order to celebrate “National Fudge Day”, Dave and the Culinary Apple are offering a 25 % discount off of all flavors of fudge all day. And to “sweeten the pot” we will also have a “Fudge Happy Hour” from 3:00pm – 4:00pm. During “Fudge Happy Hour” purchase ½ lb of any flavor and receive ¼ lb free. What a deal! So stop by and tantalize your taste buds at the Culinary Apple on “National Fudge Day”  -  Thursday June 16^th.

www.culinaryapple.com/homemade_fudge.asp