Backyard BBQ: Ribs

We enjoyed these ribs yesterday for Father’s Day! I wish I could take credit for this delicious sauce – it was fabulous! I found the recipe on Food Network. I did change the cooking instructions to start with baking – I think it makes ribs more tender and you still have the wonderful grilled flavor from finishing on the grill. I would probably make these with baby backs next time…and there will be a next time! As I note, I did not use an entire can of chipotles – add them until you reach your desired heat level.



HONEY-CHIPOTLE PORK RIBS
(Cooking Method adapted – Recipe from foodnetwork.com)
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1 cup honey
2 cups ketchup
1 tablespoon grated fresh ginger
1 (7-ounce) can chipotles in adobo sauce
3 pounds country style pork ribs, bone in

In a food processor, combine honey, ketchup, ginger, and 5 chipotles with adobo sauce. Blend until smooth. Taste and add remaining chipotles, or more honey, if desired. If sauce is too thick, thin with a little water or apple juice. Pour half of the sauce over the pork and reserve the rest. Marinate for at least 4 and up to 24 hours.

Bake at 300 degrees for 2-3 hours. Prepare a grill or grill pan. Grill the pork ribs until cooked to desired doneness. Some charring on the pork is delicious. Brush with some of the reserved sauce. Remove pork from heat and slather with remaining sauce or serve sauce alongside.

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Off the Shelf: October Magazines

The weather is cooling and filling the house with good smells is one of the best activities! Our October magazines arrived and fall is officially ushered in – at least in our kitchens. We talked about magazines we would review and we have chosen four but the reality is – you can’t go wrong with any of the fall magazines. I have Bon Apetit and Cooking Light in my menu plan ideas with several recipes marked. All of the magazines have wonderful, seasonal recipes and there is a good chance you will see a few more recipes featured here during October and November.

Everyday with Rachael Ray (Alaina) – This magazine has a great variety of recipes. It was such a tough choice of what to make. The Pear & Goat Cheese Crostini, Spiced Squash with Browned Butter Glaze, Maple-Walnut Chicken Thighs & Cheddar-Apple Rice, and Apple Tart Tatin were all tempting. I think I’m just ready for the fall fruits and vegetables!

Mini Meatloaves Smothered with Onions finally made the cut and they were delicious. The combination of beef, dates, bacon, and onions with worcestshire sauce and balsamic vinegar made for flavorful and moist meatloaves.

MINI MEATLOAVES SMOTHERED with ONIONS
(Everyday with Rachael Ray, October 2010)
Print This Recipe

1/2 cup pitted dried dates, chopped
1/2 cup breadcrumbs
1 1/3 pounds ground beef
3 onions, 2 thinly sliced and 1 finely chopped
3 slices cooked bacon, chopped
1 egg, lightly beaten
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
Salt and pepper
4 tablespoons butter, melted

Position racks in the top and bottom thirds of the oven and preheat to 375°. In a bowl, combine the dates and breadcrumbs, working the mixture through your fingers to separate. Mix in the beef. Mix in the chopped onion, bacon, egg, worcestershire and vinegar; season with salt and pepper. Divide into 4 mounds and, on a baking sheet, shape into loaves. Place on the upper rack and bake for 45 minutes.

Meanwhile, on another baking sheet, toss the sliced onions with the butter and season with salt; spread out evenly. Bake on the lower rack, stirring occasionally, until golden, about 30 minutes. Serve the meatloaves with the onions.

Food Network Magazine (Alaina) – I love this edition of Food Network. The recipes all look wonderful and again it was such a hard decision. How can you go wrong with a pull-out full of 50 delicious Panini ideas?! And the use of fall ingredients is impressive.

I’m still planning to make the Pumpkin Waffles with Trail Mix Topping and the Slow-Cooker Squash Stew and perhaps a few more!  The Caramel Apple Cake, Pumpkin Pie Parfaits, Honey-Mustard Chicken & Apples, and Portabella Fries all sound so good.

After many requests for more side dish recipes, I decided to try a couple of the recipes included in this magazine. So, we enjoyed Sweet Potato Mash and Sesame Broccoli. We really liked both dishes.

SWEET POTATO MASH
(Food Network, October 2010)
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Pierce 4 sweet potatoes with a fork; microwave 8 minutes. Scoop the flesh into a bowl, then mash. Brown 3 tablespoons butter in a skillet, then add 8 sage leaves and fry until crisp; transfer to a plate. Cook 4 chopped scallions with salt and pepper in the browned butter. Drizzle over the sweet potatoes; top with the sage.


SESAME BROCCOLI
(Food Network Magazine, October 2010)
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Cook 1 bunch broccoli spears in a steamer set over simmering water, 10 minutes. Pulse a 1-inch piece peeled ginger, 1 garlic clove, 2 tablespoons each water and sesame oil, 1 tablespoon rice vinegar, and a pinch each of sugar and salt in a mini food processor. Drizzle over the broccoli and sprinkle with toasted sesame seeds.

Midwest Living (Heather) — Although Midwest Living is not technically a food magazine, the Sept/Oct issue included a huge spread focused on cranberries. The article was so beautiful and inspiring that I felt it was worth mentioning here.

The cranberry article included things such as cranberry scones, cranberry layer cake, and cranberry apple sweet potatoes. I chose to try the Crimson Slaw and it was delicious. The color, taste, and texture were right on and paired perfectly with my baked ham, roasted sweet potatoes, and steamed green beans.

CRIMSON SLAW
(Sept/Oct Midwest Living 2010)
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1/3 cup olive oil
2 Tbsp. sugar
2 Tbsp. red wine vinegar
2 Tbsp. dry red wine (optional — but added a great depth)
1 tsp. salt
1/2 tsp. ground black pepper
1/4 tsp. dry mustard
4 cups shredded red cabbage (1/2 of a medium head)
1  6-ounce package dried cranberries (I used half this amount)
1/4 to 1/2 of a medium red onion, thinly sliced

For vinaigrette: in screw-top jar, combine oil, sugar, vinegar, wine (if you like), salt, pepper, and mustard. Cover and shake well.

In a large bowl, toss together cabbage, cranberries and onion. Pour the vinaigrette over cabbage mixture; toss gently to coat. Cover and chill for 2 to 24 hours. (I had to serve it immediately and it was great.)

Serves 6.

Victoria (Heather) — Victoria has always been my favorite magazine. The beauty and romance of its pages capture my heart. I enjoyed flipping through this magazine while on our recent “staycation”. Since I am a devoted Anglophile (more precisely a UK-phile), I particularly enjoyed this issue.

Page 38 contains a beautiful photo of an amazing cake: who knew it was gluten-free?! I had to make it. The result was beautiful, but strangely tinny. After some reflection I realized the recipe had been altered in translation and the “tablespoons” should be read as “teaspoons”, especially where baking powder is concerned!!! So, if you’re going to make this cake, be sure to follow the recipe below, or remember the proper translation when you read the magazine!

APPLE AND CINNAMON CAKE
(Victoria Magazine, Sept/Oct 2010)
Print this recipe

1 1/2 cups butter, softened (margarine can be used if you can’t use butter)
1 1/2 cups confectioner’s sugar, sifted
1 1/2 cups all-purpose, gluten-free flour (I used Bob’s Red Mill with great results)
4 tsp. gluten-free baking powder
2 tsp. xanthan gum
2 tsp. ground cinnamon
6 large eggs
4 apples, peeled and coarsely grated

garnish: 1/4 cup walnuts, toasted and roughly chopped; 1/4 cup dried cranberries

Preheat oven to 325F. Grease and line two 9-inch cake pans.

Using a stand mixer fitted with a paddle attachment at medium-high speed, beat together butter and sugar until smooth.

In a medium bowl, sift together flour, baking powder, xanthan gum, and cinnamon. Add to butter mixture, and mix at low speed until combined and smooth.

In a medium bowl, combine eggs and grated apple; fold into butter mixture.

Divide batter between prepared pan, and bake for 40 minutes, or until wooden pick inserted near the center comes out clean.

Cool cakes in pans for 15 minutes. Transfer cakes to a wire rack to cool completely.

To assemble cake, place one cake layer on plate and spread half of the icing over top; top with second cake layer, and spread remaining icing over top. Garnish with walnuts and dried cranberries, if desired.

ICING
(Heather’s Recipe)

8 oz. cream cheese, softened
1/2 cup confectioner’s sugar
1/2 tsp. vanilla
2 cups heavy whipping cream

Place all ingredients in the bowl of a mixer and whip (slowly at first) until cheese is thoroughly mixed in and mixture has thickened.

Off The Shelf: April Magazine Review

With the arrival of April we can count on the fact that spring is really here — and I’m sure we all want our cooking to reflect that. I will admit that I want the food magazines to scream SPRING — loud enough to make me want to pull them off the rack and take them home. While there are a lot of good recipes in this month’s magazines, I felt there could have been a bit more “screaming”, especially on the covers.

Everyday Food (Heather) is once again filled with a number of very appealing recipes, although I felt that some of the recipes belonged more in the category of winter or fall comfort food, rather than fresh spring eating. For instance, Carmelized Onion and Lentil Soup, Tangy Chicken with Orzo Pilaf, Beef and Tomato Stew, Spiced Tomato Soup, and Using Leftover Mashed Potatoes.

On the flip side, there are some spring-specific recipes that look terrific: Roasted Marinated Lamb with Lemon and Rosemary Potatoes, Zucchini Pasta with Ricotta, Tilapia and Quinoa with Feta and Cucumber, Garlic and Chive Dip, Chopped Greek Salad, and Emeril’s Chicken-Patty Pockets. All in all, the magazine is worth your perusal.

We tried the Bean and Cheese Burritos  for a quick and easy (and child-friendly) dinner.

BEAN AND CHEESE BURRITOS
(Everyday Food April 2010)
Print this recipe

1 cup long-grain white rice (I used brown rice which has different cooking times)
1 3/4 c. low-sodium chicken or vegetable broth
1 can (15 oz.) refried beans
4 flour tortillas (I used Trader Joe’s 100% whole wheat)
1/4 cup sour cream, plus more for serving
1 cup shredded cheese
1/2 head romaine lettuce, shredded
1/2 cup salsa, plus more for serving
avacado and cilantro, optional

Preheat oven to 350F. In a small saucepan, bring rice and broth to a boil over high. Cover, reduce heat to low, and cook 15 minutes. Remove pan from heat and let stand, covered, 5 minutes; fluff rice with a fork. (Alternatively, throw the rice and broth into your rice cooker!)

Meanwhile, in another small saucepan, warm beans and 1/4 cup water over low, stirring occasionally. Wrap tortillas in foil and place in oven to warm, about 10 minutes.

To assemble, divide beans, sour cream, rice, cheese, lettuce, and salsa among tortillas. For each tortilla, fold side closest to you over filling, then fold right and left sides toward center; tightly roll up burrito. Serve topped with more sour cream and salsa if desired.

Serves 4.

 Everyday with Rachael Ray (Heather)– I felt this magazine really could have flaunted spring just a bit more too, although they did do a good job of incorporating the season into all of their extra non-food columns. The 30-Minute Meals section does feature spring recipes such as Orecchiette with Pancetta and Peas, Denver Eggs-and-Potato Hash Sammies, and Leeky Salmon with Puff Pastry Toppers.

There is a fun section on dinner at American diners, complete with recipes for Disco Fries, White Chocolate Banana Cream Pie, Crunch-Berry Pancakes, Hobo Plate, and Curried Chicken Potpies. Other sections include Burger of the Month, Roast Chicken, How to Pull Off a Surprise Party, and Omelets for the Family.

I tried the Tortilla-Crusted Goat Cheese-and-Asparagus Quiche because I was so intrigued with using tortillas as the crust. The concept worked well, except that the tortilla was quite difficult to cut through to get a slice of the quiche onto a plate. The savings of time, not having to make a crust, might just be worth it though….

TORTILLA-CRUSTED GOAT CHEESE-AND-ASPARAGUS QUICHE
(Everyday with Rachael Ray April 2010)
Print this recipe

4 7-inch whole wheat tortillas (Trader Joe’s are terrific)
10 asparagus stalks, trimmed and cut into 1-inch pieces
2 Tbsp. olive oil
1/2 red onion, finely chopped
4 ounces sliced mushrooms (about 1 1/2 cups)
salt and pepper
1 (4 oz.) log goat cheese (I didn’t have this so used some shredded cheese instead)
3 eggs
1/2 cup plain yogurt, preferably Greek-style (I used regular)

Preheat the oven to 375F. In a greased 9-inch pie plate, overlap the tortillas to make a crust; place on a rimmed baking sheet.

Meanwhile, fill a large nonstick skillet a third of the way with salted water; bring to a boil. Add the asparagus and cook until crisp-tender, about 1 minute; drain, rinse under cold water and pat dry (or, use leftover asparagus!).

Wipe out the skillet, add the olive oil and heat over medium-high heat. Add the onion and mushrooms, season with salt and pepper and cook until the mushrooms are golden, about 3 minutes. Stir in the asparagus; season with salt and pepper. Spread evenly in the tortilla crust, then crumble in the cheese on top.

In a medium bowl, whisk together the eggs and yogurt and season with salt and pepper; pour into the tortilla crust. Bake on the baking sheet until just set in the center and lightly golden, about 30 minutes. Let rest for 10 minutes before serving.

Serves 4.

Bon Appetit — (Alaina) Bon Appetit has once again provided a wonderful assorment of recipes that feature spring produce including Korean Rice Bowl with Steak, Asparagus, and Fried Egg, Quick chicken Paella with Sugar Snap Peas, and Fresh Pea and Mint Soup. There is also a wonderful section on cakes. The pictures are stunning and inspiring. I think this magazine remains one of my favorites.

I chose to try the Moroccan Carrot Soup. It was amazing! Hands down the best carrot soup I’ve ever had. The flavors combined in a tantalizing and delicious bowl of creamy goodness.


MOROCCAN CARROT SOUP
(Bon Appetit, April 2010)
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2 Tb. (1/4 stick) butter
1 c. chopped white onion
1 lb. large carrots, peeled, cut into 1/2-inch dice (about 22/3 cups)
2 1/2 c. low-salt chicken broth
1 1/2 tsp. cumin seeds (I used 1 1/2 tsp. ground cumin)
1 Tb. honey
1 tsp. fresh lemon juice
1/8 tsp. ground allspice
1/2 c. plain yogurt, stirred to loosen

Melt butter in large saucepan over medium-high heat. Add onion; sauté 2 minutes. Mix in carrots. Add broth; bring to boil. Reduce heat, cover, and simmer until carrots are very tender, about 20 minutes.

Stir cumin seeds in small skillet over medium-high heat until fragrant, 4 to 5 minutes; cool. Finely grind in spice mill.

Remove soup from heat. Puree in batches in blender until smooth. Return to same pan. Whisk in honey, lemon juice, and allspice. Season with salt and pepper.

Ladle soup into bowls. Drizzle yogurt over; sprinkle generously with cumin.

Saveur — (Alaina) Recently, I qualified for a one-year subscription to Saveur magazine. It came just in time to include in this month’s magazine review. This is a delightful magazine. At first glance, it seemed like it didn’t have very many recipes but the more I read, the more recipes I realized there were. It also has beautiful photos, great articles and information, and wonderful recipes. I’m looking forward to more issues!

I enjoyed the way this magazine is layed out. It included an article and photos on Rome, Italy and then gave a lot of recipes to go with it – Cacio E Pepe, Gnocchi Alla Romana, Fagioli Tonno, and many more. It also had a section Taipei (Taiwanese Cooking) with very traditional and authentic recipes. I think that’s what I liked the most – it seems like they remained true to the cultures they featured.

Cardamom was featured in the April issue and so I decided to try the Cardamom-Ginger Crunch. It’s a shortbread with a candy-like layer on top. Cardamom is a distinct flavor with a citrusy taste. In my opinion, it’s an aquired flavor. I like it, I don’t love it. My dad and my youngest son loved it and the rest of us liked it with the exception of my oldest two. I halved this recipe.


CARDAMOM-GINGER CRUNCH
(Saveur, April 2010)
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2 cups unsalted butter, softened, plus more for greasing
1 cup sugar
3 cups flour, sifted
11 tsp. ground ginger
3 1⁄2 tsp. ground cardamom
2 tsp. baking powder
2 tsp. kosher salt
1 1⁄2 cups confectioners’ sugar
3 tbsp. golden syrup or dark corn syrup

1. Heat oven to 375°. Grease a 9″ x 13″ baking dish; set aside. Put 18 tbsp. butter and sugar in a large bowl; beat with a handheld mixer on medium until fluffy. Add flour, 3 tsp. ginger, 1 tsp. ground cardamom, baking powder, and 1 tsp. salt; mix until incorporated but still crumbly. Transfer mixture to reserved dish; press flat with your hands. Bake until shortbread is golden brown, about 20 minutes. Let cool.

2. In a 1-qt. saucepan over medium heat, combine remaining butter, ginger, cardamom, and salt and the confectioners’ sugar and syrup. Bring to a boil and pour over shortbread; cool. Cut into 2″ rectangles.

MAKES 48 PIECES

Off The Shelf: Irish Cookbooks

Margaret M. Johnson has put together several beautiful cookbooks, all with an Irish theme. Each cookbook is full of photographs of the Irish countryside along with mouthwatering pictures of the recipes. If you are at all interested in Ireland, or Irish food, these are a must-see from your local library.

The first of the three books is Irish Puddings, Tarts, Crumbles and Fools: 80 Glorious Desserts. This book features recipes such as Bread and Butter Pudding, Queen of Puddings, Steel Cut Oat Pudding, Sticky Toffee Sponge Pudding, Rhubarb Tarte Tatin, Plum Tart with Oatmeal Crust, Blackberry-Almond Crumble Cake, Apple Fool, Lemon Syllabub, Lemon-Ginger Scones, and Christmas Pudding Ice-cream.

I tried the Pear and Ginger Crumble which I found to be quite delicious. The aromatic yet delicate pears went perfectly with the sharp bite of crystallized ginger and, topped with a crumbly topping,  made for a very “more-ish” dessert.

PEAR AND GINGER CRUMBLE
(Irish Puddings, Tart, Crumbles, and Fools)
Print this recipe

Filling:
3 pounds Bartlett or Anjou pears, peeled, cored and sliced
2 Tbsp. fresh lemon juice
1/3 c. sugar
2 Tbsp. minced crystallized ginger chips
1 1/2 Tbsp. all-purpose flour

Topping:
1 cup all-purpose flour
2/3 c. quick cooking (not instant) Irish oatmeal (I used regular, quick cooking oats)
2/3 c. packed light brown sugar
1 tsp. ground cinnamon
pinch of salt
1/2 cup unsalted butter, cut into small pieces

Preheat the oven to 375F. Lightly butter a 9×13-inch baking pan.

Filling: In a medium bowl, combine the pears and lemon juice. Stir in the sugar, crystallized ginger, and flour. Spoon into the prepared pan.

Topping: In a medium bowl, combine the flour, oatmeal, brown sugar, cinnamon and salt. Add the butter, and stir with a fork until moist clumps form. Sprinkle the topping over the fruit. Bake for 45 to 50 minutes, or until the topping is golden and the pears are tender. Serve warm with whipped cream or vanilla ice-cream, if you like.

Serves 6-8.

The Irish Pub Cookbook gives recipes for the kind of heart-warming food you would find in a typical Irish Pub. Chapters include: Starters, Soups, Salads, Hot Pots Meat Pies & Savory Tarts, Meat & Potatoes, Seafood, and Sweets.

I found many of the recipes tempting; Salmon Cakes with Dill and Wine Sauce, Parsnip and Apple Soup, Bacon, Blue Cheese and Courgette Soup, Bibb, Bacon and Apple Salad, Ploughman’s Lunch, Guinness Beef Stew, Bacon and Cabbage, Irish Cream Cheesecake, and Irish Chocolate Cake.

I tried the Farmhouse Vegetable Soup which was delicious and down-to-earth with a distinct taste of parsnips.

FARMHOUSE VEGETABLE SOUP
(The Irish Pub Cookbook)
Print this recipe

4 Tbsp. butter
1 small onion, chopped
2 leeks (white parts only), washed and sliced
2 parsnips, peeled and sliced
2 medium potatoes, peeled and cut into 1-inch pieces
2 carrots, peeled and sliced
4 cups vegetable broth
2/3 cup half and half
3 Tbsp. minced fresh flat-leaf parsley
salt and pepper

In a stockpot or large saucepan over medium heat, melt the butter. Add the onion and leeks, cover, and cook, stirring once or twice, for 5-7 minutes, or until the vegetables are soft but not browned. Add the parsnips, potatoes, carrots and stock or broth, cover and cook for 25-30 minutes, or until the vegetables are tender. Remove from the heat and let cool for 10 minutes.

Working in batches, transfer the soup to a food processor or blender and puree until smooth. (Or puree in the pot with an immersion blender.) Return the soup to the pot, whisk in the half-and-half, and season with parsley, salt and pepper. Simmer until heated through.

To serve, ladle the soup into shallow bowls.

Serves 4-6.

The New Irish Table: 70 Contemporary Recipes provides more of the same: beautiful photos, gorgeous food, and good recipes. The book is divided into Small Bites, Starters, Main Courses, Side Dishes, and Sweets. Scattered throughout each of these cookbooks are short explanations of various food items or recipes, helping to educate the reader on true Irish food. These books are a delight to look through and Johnson has done an admirable job of creating them.