Decadent and Delicious Mac and Cheese

I like mac n cheese. I always have. My husband, though he loves macaroni salads, never seemed to care for mac n cheese, though tastes change. He told me recently he liked mac n cheese just fine! Over the years, as I became more conscious of additives in pre-packaged foods that can affect health, I began weeding out the use of anything that came in a box, and most canned veggies. I still use canned tomato sauces, tomatoes, tomato paste, corn and most beans. I usually buy things that are either sodium free or 50% sodium where possible. Among the casualties to a more conscious lifestyle was mac n cheese in a box. Not that I ever used it extensively, but once in a while it was just easy.

For all those reasons, and likely a few more, I haven't had mac n cheese for many, many years. Since my husband gave me the OK on the concept, it has been in my mind. Last evening I decided to take the plunge. Mac 'n' cheese is not inherently healthy, even when homemade. The more unctuously cheesy, the more the fat and calorie content rise. But, at least I know what is in it when I make my own, and there are none of those extras; dyes, preservatives and such.

Decadent Mac and Cheese, with Crumb Topping

Cheeses of Choice

I was watching a program on TV a few nights back where someone was touting the richness of a mac n cheese made with cream cheese and Parmesan. That just struck me as a delightful combination. How much, though? I didn't want to go so far over the top. I ended up using about 1½ ounces of Parmesan and 4 ounces of cream cheese. Then I realized I still had a little bit of shredded cheese in the fridge, from the Taco Pizza I made a few days ago. It was a "Mexican Blend" of 4 cheeses, only one of which was a yellow cheese. There wasn't all that much left. I threw it in. At this point the cheesy mixture was mostly white.

Going for the Gold

Turmeric Powder

Depending on the kind of cheese you use, the color of mac 'n' cheese can be completely white or nice, bright yellow. The nice bright yellow in boxed products often comes from food dyes. I prefer something more natural. While I used a little bit of yellow cheese, I also added a little turmeric for color. Turmeric is a very healthy spice. It has some flavor, but it has an amazingly yellow color. It is very easy to include a little in the diet, here and there. The yellow color in a dish that has "cheese" in the very title, just makes the food look more enticing. 

Richness and Flavor

I like flavor in my foods, so I also used caramelized onions, garlic and thyme. I added nutmeg and a little chipotle powder. As far as the macaroni, I used an 8-ounce box of Ancient Harvest Quinoa Elbow Macaroni. It is gluten free. It isn't something I had to use, but I really like the flavor of that pasta and have bought it often for that reason alone. If it came in more shapes, it might be the only macaroni product I would buy. I did use quinoa spaghetti a few times, though it is far more breakable in the long, thin strands; not as ideal. Still, even that would be completely acceptable if being gluten free was a must. 

To Bake? 

Decadent Mac and Cheese, Baked with Crumb Topping

It is not remotely necessary to bake this dish. It is all properly cooked once the macaroni is stirred in. It will all depend on the kind of presentation you want to make. I decided on a pretty presentation and poured it into a casserole. Topping it with Panko crumbs seemed a no-brainer for a crispy top. I was casting about in my head for flavors to spice up the Panko. I could have just mixed in a little melted butter and/or oil to help with the browning. Last minute, I did an about-face, thinking of the pesto in my fridge. If you have never used pesto, it is generally a basil product with garlic and oil at its most basic. Cheese and pine nuts are often added, and I even add a little butter to make it a more spreadable (i.e. less drippy) mixture. Pesto would be an excellent way to flavor the crumbs, plus making a pretty green contrast with the golden-sauced macaroni. If making this for a quick family supper, just serve it as is and forget the crumbs and baking.

Decadent Mac and Cheese

Decadent Mac and Cheese alongside a steak

Serves 6 to 8

8 ounces elbow macaroni
6 - 8 ounces bacon, fried, crumbled
2 tablespoons unsalted butter
1 tablespoon olive oil
1 onion, quartered, thinly sliced
2 cloves garlic, finely minced
2 - 3 teaspoons fresh thyme leaves, lightly chopped
3 tablespoons flour
3 cups milk
½ to 1 teaspoon of salt, as needed
a few grinds of fresh pepper
½ teaspoon nutmeg, freshly grated
¼ teaspoon turmeric
¼ - ½ teaspoon chipotle powder, optional
4 ounces cream cheese (low fat acceptable)
1 - 1½ ounces (⅓ - ½ cup) shredded Parmesan (not the green cans)
½ - ¾ cup shredded cheese; chedder, jack, a blend, other

CRUMB TOPPING - optional:
1 cup Panko bread crumbs
2 - 3 teaspoons Pesto
2 teaspoons olive oil

In a skillet, fry the bacon until crisp. Drain, crumble and set aside.

In a large, heavy sauce or soup pot (at least 4 to 6 quart), melt the 2 tablespoons of butter and the tablespoon of olive oil. Once hot, add in the onions and keep heat over low to medium low and slowly saute the onions, stirring often, until deep golden, about 30 minutes. 

While the onions are cooking, bring a large pot of water to boil and cook the macaroni according to package directions, or until al dente. Drain and rinse; set aside.

Once onions are deep golden, add in the garlic and thyme and cook for another 5 to 7 minutes. Make the bechamel sauce by sprinkling the flour over the onions and stirring until all the flour is incorporated. Add in the milk. Turn the heat up to medium, and whisk until the mixture bubbles and thickens slightly, about 5 - 10 minutes. Add in the salt, pepper, nutmeg, turmeric and chipotle powder. Toss in all the cheeses and allow them time to melt, stirring occasionally. Once melted, add the drained macaroni and the crumbled bacon. Stir well. The macaroni and cheese is now ready to serve.

IF USING TOPPING:
Preheat oven to 350 degrees; 325 if on Convection. Set the Panko in a bowl. Add in the 2 teaspoons of olive oil and the pesto. With fingers, rub in the oil and pesto until well distributed and the crumbs are nicely green. Pour the macaroni and cheese into a greased, oven safe casserole, either 9 x 9-inches or7 x 11-inches. Pour in the macaroni mixture and sprinkle the crumbs evenly over the top. Bake for about 25 minutes, or until the crumbs are golden and the macaroni is bubbling. 



My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

Remembering my Grandparents

Lately I have been thinking about a dessert Grandma Pramik used to make when I was small; she called it Apple Cake. It was not actually a cake of any kind, but a sort of apple casserole. It was always made in a smaller (11 x 7-inch) casserole, lined with, I believe, pie pastry, or possibly something on the lines of a Pâte Sucrée. Sweetened apples went in. It was baked. I loved it. And that is as far as I can recall.

Grandma Pramik, crocheting in our backyard

My Mom gave me the recipe once a very, very, very long time ago. I recall trying to make it, back then. It didn't come out as I remembered it, and that was the last time I tried. So when recently I started thinking that maybe now, with a whole lot more baking experience under my belt (literally!), I might be able to make it come out better - I decided to hunt for the recipe. And it's not in my file. Oh NO! I looked and looked again. Since it was so very long ago, I have absolutely no recollection of the precise ingredients.

I emailed all my 5 sisters, though I had little hope the three younger ones would know what I was talking about. I described what I remembered and asked if any of them actually had the recipe, or better yet, my Mom's old recipe box, where it would surely have been stashed. The two older of my sisters (all younger than me) remember the dessert, but alas, have no recipe. No one seems to know what may have happened to the recipe box.

ONLINE: where we go when all else fails!

I started looking this morning, first searching using more words than desirable, but I just didn't know how to search. Grandma called it Apple Cake. It is not a cake. It is also not a pie. It was always much drier than a pie would be. It's been too long to know how to describe it accurately. I started out with a search for "vintage apple casserole dessert". I got some ideas, but the only thing even remotely close called for using a store bought cookie dough for the crust. No, definitely not! 

Grandparents Michael and Tina Hromish, ca 1950

After a while, with a recipe for a Dutch Apple Cake seeming to sound similar, I made a search for that. No, not quite. Then I wondered: Grandma was Slovak, maybe look for Slovak Apple Cake? That was my next search and looking through sites, I came to one where the Apple Cake recipe was not like my Grandma's, but the site itself was just fascinating. It is called Pauline's Cookbook, and she talks of her Slovak grandma Pauline. My maternal grandma was Slovak, from the Slovakia side of Czechoslovakia. Yet this blog talks of places near Novi Sad, in what is now Serbia, where my paternal grandparents came from. It seemed to be a mixture of both my heritages. After about 2 hours of wandering through her blog, and then Facebook, doing a lot of reading, both her stories and her Grandma's translated recipes, my head was spinning. She has actually traveled to these areas of Europe and apparently speaks the language. Unfortunately, while I heard all my grandparents speak their native tongues all through childhood, I never learned the languages. I wish now that I had. I have plenty of relatives in Europe that I have no contact with; would not recognize them if I saw them.

So after much reminiscing and reading recipes that were familiar, I am still clueless on the Apple Cake. Maybe Grandma played with a recipe from Pennsylvania or Ohio, where she lived after coming to the US. I may have to try my hand at something similar and see what happens. I have plenty of apples. If anyone reading this has any idea what I am talking about, please post a comment! Thanks!


My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

Testing Less Sugar Apple Crisp

When I was about 16 years old, a very long time ago, I started thinking ahead to one day getting married, having a family and cooking. At the time, I knew nothing of cooking, really. My sisters and I did on occasion try our hand at making a box cake. Making icing was somewhat less a success. With Mom's supervision, we made cookies for holidays. Though I didn't cook then, and did not until I was actually married and moved to Guatemala, I knew there would come a time for it. I began tearing out pages from some of Mom's magazines that had recipes sounding good to me at the time. 

One of the things I tore out was a little insert of a few pages on things to do with apples. From adding applesauce to meat loaf to desserts, this little flyer had it. The one recipe I took from there was an apple crisp. Ever since first making this recipe, I was totally in love. For me it is even better than apple pie, which is hard to beat. Mom never made an apple crisp, in my recollection. Her Mom made what she called an apple cake - not a cake at all but more like a deep dish sort of drier apple pie. I do not know what ever became of that recipe. I know I had it once. I know I tried making it once. It did not come out at all as I remembered, so I never made it again.

Less Sugar Apple Crisp

So back to the apple crisp. The recipe as it stood was small, filling only an 8 x 8" or 11 x 7" pan. I doubled the recipe later on and kept it that way, though some of the measurements had to be changed slightly to work better. I have made this recipe so often and for so long that I feel it is mine. The topping for this apple crisp is not your usual oatmeal topping, but a sort of streusel-like mixture given the texture by adding eggs. I have never ever seen a recipe like this anywhere else. I love it so much I have called it my Best Apple Crisp, Ever. I get nothing but raves, every time. It is so simple. Far easier and quicker than making a pie.

But.

Lately I have had more difficulty keeping my blood glucose numbers at an acceptable level. I bought that Stevia in the Raw that is used cup for cup like sugar. I used it with less than perfect results in some "Half the Sugar Chocolate Chip Spice Cookies" recently. The cookies were good but with a texture I was less fond of. I am not crazy about the idea of maltodextrin being the main ingredient in that "stevia" either. I have it in the pantry though, so I will use it.

Sugar is a funny thing to try and replace. I am seeing this more now that I am experimenting with less or no sugar in recipes. Sugar creates moisture. Use less sugar, and a recipe is less moist. The cookies turned out somewhat dry and without the chewiness I associate with chocolate chip cookies. They were delicious. Just not what I wanted. The same happened with my apple crisp yesterday. I substituted a fourth of the brown sugar in the apples themselves, and a full half of the sugar in the topping with Stevia in the Raw. 

Another thing different in this recipe was the fact that I used dehydrated apples. I had a glut of apples coming to me last Fall, so when my freezer could hold no more I started slicing and dehydrating apples. I used 2 bags of what would have been 8 cups fresh apples EACH, setting them into a bowl of water to reconstitute. These dehydrated apples do grow, but not to original size. I used all these apples in a 9 x 13 pan, adding in the brown sugar and stevia, lemon juice, cinnamon and nutmeg as usual for my recipe. The apples were moist all through. Yet they did not make the juicy sauce in the pan that I normally see. The topping is nice, though less moist, but that is fine as I like the topping crisp. The difficulty is that the apples did not compensate for the dry topping with the usual sauce. The flavors are perfect. It's just more dry. A little cream or ice cream would likely make the dryness less noticeable. Obviously this can be made with fresh apples also. Here is what I did:

Less-Sugar Apple Crisp

Less Sugar Apple Crisp

Makes one 9 x 13-inch pan

8 cups apples, peeled, cored, sliced
3/4 cup brown sugar
1/4 cup Stevia in the Raw
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
4 tablespoons lemon or lime juice

TOPPING:
2 cups all-purpose flour
3/4 cup sugar
3/4 cup Stevia in the Raw
2 teaspoons baking powder
1 teaspoon salt
2 eggs
10 tablespoons unsalted butter, melted
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg

Preheat oven to 350 degrees (325 on Convection). Place the first 6 ingredients into a 9 x 13-inch baking dish and mix with spoon or hands to combine. Whisk together in a large bowl the first 5 topping ingredients. In a separate bowl, whisk together the 2 eggs. Pour the eggs into the dry ingredients and quickly mix with a fork until the mixture looks like crumbs. Pour this over top of the apples in the baking dish. Drizzle the melted butter over top of the crumb mixture and sprinkle with the cinnamon and nutmeg. Bake for about 45 minutes, until the topping is golden brown and the apples are bubbling.

When I had this in the oven I thought , "Drat! I could have tried making it Gluten-Free!" I have never attempted that either, though I cannot imagine why it would not work out. Particularly if made with all real sugar and no Stevia in the Raw. Another day.


My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

Poilane Style Miche - Another New Bread

Book Cover showing a Poilâne Style Miche

I have rarely been so excited about making bread as since I received a copy of Peter Reinhart's The Bread Baker's Apprentice. I know if anyone is following my blog, you might be sick of hearing about this book. It opened my eyes to an entirely different world of bread making. I began by making a starter dough from wild yeasts, then following with the starter dough from which would spring any other bread using this wild yeast type of starter.

My wild-yeast starter grew just exactly as the book described. The mother starter as well. I went on to make an Onion Deli Rye which was fantastic. Then I tried a 100% Sourdough Rye. I did add a tiny bit of yeast to help things along, as the weather at the time was awfully cold and the house, though heated, just felt cool. That bread, as well as the Sunflower Seed Rye, just didn't quite grow the way the book indicated. While I have nothing against, and sometimes even prefer a very dense bread, these two didn't quite look like the book's photos.

Challah, Sunflower Seed Rye, Deli Rye, 100% Sourdough Rye

Many times when I have "refreshed" the starter, it would take a very long time to recover and begin bubbling. Now that summer is very much here, and the house, even with air running, is much warmer, the starter has gone totally mad! My little wild yeasts are very happy indeed. The starter is growing amazingly quickly each time it is refreshed, so with that in mind, I decided to try making another bread, using only the wild yeast starter, with no addition of commercial yeast to boost the growth. This time I made the Poilâne-Style Miche.

Who is Poilâne and What the Heck is a Miche?

Okay, according to Peter Reinhart's book (as well as most any website out there), Lionel Poilâne is a bread baker of such repute that his "miche" (rustic sourdough whole wheat bread) is now just lovingly called "Pan Poilâne" (or Poilâne Bread). His recipe is simple: sourdough starter, whole wheat flour, Fleur de Sel de Guerande and water. Of course, Poilâne uses a wood fired oven for his huge 4-pound rustic miche loaves.

My Poilâne Style Miche

A "miche" as noted, is a rustic style of sourdough whole wheat bread. The size is generally very large at 4 or more pounds, as the loaves keep better this way. In olden days, there would be a communal oven and people would bring their breads to bake in the one oven; it would have to last them the week or longer until the oven was once again fired up.

Reinhart suggests dividing the dough into two or even three smaller loaves for home baking, as trying to manipulate 4 pounds of dough into the oven could be a task. I went farther and just divided the recipe itself in half. Reinhart gives no poundage weight for this recipe as he does for all his other recipes. Generally it is noted in a recipe that it will "make two 1-pound loaves" or something such. The recipe, cut in half as I made it, weighed 2 pounds. It was a majestic loaf, and I used my "banneton" or bread mold for the first time to give the loaf visual interest. Once the dough has risen, ready to bake, a Bread Lame is used to slash in a pound-sign or "hash-tag" type of pattern. Poilâne slashes his "Pans Poilâne" with a large script "P."  

My Poilâne-Style Miche

Poilânes "Pan Poilâne" or Miche (photo from website)

The first step in making this bread is making a "firm starter." Rather than a refreshed starter as usual, the firm starter requires more flour for a far stiffer dough. It is allowed to ferment at room temperature for a few hours, then placed in the refrigerator to retard (it's growth) overnight. This step brings out more flavors in the final dough. The starter grew amazingly quickly. I put it in the fridge, where it continued to grow, though more slowly. Next day I got out the starter and cut it into smaller pieces, leaving it to warm to room temp on the counter. Because of making half the normal recipe, I did use my Kitchen Aid mixer to do the kneading for me. I kneaded for a full 15 minutes, since it was made with whole wheat, which can make rising more difficult. It passed the "windowpane" test and was just one degree above where it was supposed to be.

After allowing the dough to rise for 4 hours and be shaped into a boule, or round loaf, the book gives the option of allowing the dough to rise in the pan and then turning out and baking, or just putting the shaped dough into the refrigerator once more overnight, to retard growth and add more flavor. Whole wheat bread can be blah, so I was all about more flavor. I formed the boule and set it into my well-floured banneton, covered it and refrigerated.

My Banneton or bread form

Mind you, I had started really early that morning with the initial intent of baking that day, only changing my mind and deciding to retard overnight as I was forming the bread. Later in the afternoon, when preparing for dinner, I opened the fridge to find my loaf fully risen! Yikes! I pulled it out, now at 4:30 in the afternoon. The book says that if it has been refrigerated, to allow 4 hours to come to room temperature and rise before baking. In one hour on the counter, the loaf was far above the edges of my 10-inch banneton. I heated the oven!

The only tricky part was getting the dough out of the banneton. I floured it heavily before placing the dough in. It came out reluctantly. There was a fair amount of deflation caused by this slow release from the mold. Still, after a few minutes it was very obviously recovering. I made the slashes over top of the pretty pattern from the bread mold and slid it onto my new oven stone.

Beautiful Crumb

The bread came out so beautifully. I nearly cried. It is a joy to behold. It tastes wonderful, particularly for a whole wheat loaf. I hope anyone out there who loves bread baking might attempt this recipe. 


My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

Using Zah'tar with Grilled Chicken

Clockwise from top: sumac, sesame, oregano, salt, thyme

Nearly two years ago was the first time I heard of Zah'tar (or Zatar/Zahtar/Zaatar and many more spellings), spice mixture shown right. It is a Mediterranean spice blend that usually includes sumac, sesame seeds, thyme and oregano and generally has salt in the mix. Most authentic recipes use an Asian species of marjoram not available in the US. Some add coriander seed. Use this spice mixture to sprinkle over foods, or mix it in with olive oil for dipping a nice crusty bread. But you might be wondering about the "sumac" part of the equation. 

What is Sumac, and is it related to Poison Sumac?

You might hear the word Sumac and immediately think, "Poison Sumac?" The Mediterranean spice, sumac is not from the same plant as poison sumac, though it is in the same family. The sumac used in Zah'tar and other Mediterranean and Middle Eastern cuisines grows wild only in those areas, so there is no chance of running afoul of the wrong plant. The poison sumac here in the US is from a plant called Rhus vernix, where the Mediterranean plant sumac is from the plant Rhus coriaria. 

Zah'tar 

Makes about ¾ cup

¼ cup sumac powder
¼ cup raw, unhulled sesame seeds (may be toasted in a dry pan first)
2 tablespoons dried oregano leaves (not powder)
1 tablespoon dried thyme leaves (not powder)
1 teaspoon salt

If toasting sesame seeds, place them in a dry frying pan and stir constantly until they begin to pop and snap. Remove from heat immediately and pour onto a plate to cool. Grind all ingredients together in a mortar and pestle, or briefly pulse together in a spice grinder.

Store Zahtar in a clean glass jar with close fitting lid for up to 3 months. 

Lemon Zah'tar Chicken served with Sweet Potato Oven Fries and Green Beans

Sumac closely parallels the use of tamarind or dried green mango powder in Indian and Indonesian cuisines. The dried, crushed fruits yield a reddish brown powder that is preferred over lemons for its fruity sourness and astringency. Sumac is a major component of the spice mixture called Zah'tar. Zah'tar is wonderful when mixed with olive oil to use for dipping bread. It can be sprinkled over most any food that needs a little zip. Sprinkle it over hummus, yogurt, avocado or cheese.

Lemon Zah'tar Chicken on the grill

A Syrian acquaintance once made chicken kebabs, marinating them first in a mixture of yogurt, lemon juice, dill, garlic, salt and pepper. She was lamenting the lack of sumac to make her kebabs more authentic. Since I happened to have some, I brought it for her to use. Thinking back on those very flavorful kebabs, I thought the use of Zah'tar would be a great flavor mixture to add to this sort of recipe. Last evening I put this to the test, with wonderful results.

Lemon Zah'tar Chicken

Serves 3 or 4

Kebabs, before and after grilling

3 to 4 boneless, skinless chicken breasts

MARINADE:
2 tablespoons olive oil
2 tablespoons Zah'tar
1 teaspoon fresh lemon zest
2 tablespoons fresh lemon juice
½ cup unflavored Greek yogurt
2 cloves garlic, minced
1 teaspoon salt
few grinds fresh black pepper

Cut the chicken breasts into about 1 1/2 or 2-inch cubes. Place the cubes of chicken into a zip-top bag or other container with a lid. In a bowl, mix together all the marinade ingredients until well combined, then pour over the chicken cubes and mix well to coat all sides of the meat. Let the chicken marinate for at least 1/2 hour in this mixture, or up to 2 hours, maximum. After this time the chicken starts to break down from the yogurt and becomes slightly mushy.

Slide the cubes of chicken onto shish kebab skewers, anchoring the meat at the ends with slices of carrot or bell pepper.

Light a grill and once hot, either lower the temperature to medium low, or push most of the coals to one side. Grill over lower heat for about 4 minutes per side, or until the internal temperature is at least 160 to 165 degrees.

While thinking about the recipe for the chicken, I was also thinking of what to serve with the kebabs. I bought a couple of sweet potatoes and made oven fries, similar to my regular Oven Steak Fries. Sweet potatoes, despite being somewhat harder to cut through than regular white potatoes, bake faster than white potatoes. When making oven fries, I like to mix melted butter and olive oil together for the great flavor. The butter could be omitted and all oil substituted. For the Sweet Potato Oven Fries I also added some seasonings, as well as first tossing the raw potato in a little cornstarch. This step was a bit of an experiment. I was hoping for a slightly crisper outside texture. My sweet potato slices were not of even thickness, so some got brown and others did not, but all were well cooked. Just not crisped. I will add the cornstarch to the recipe here; whether to use it is up to you.

Sweet Potato Oven Fries

Sweet Potato Oven Fries

Serves 2 to 4

2 pounds sweet potatoes
1 teaspoon cornstarch
1 tablespoon olive oil
2 tablespoons melted unsalted butter
1 teaspoon salt
¼ to ½ teaspoon garlic powder

Preheat oven to 400 degrees (375 on Convection Bake). Peel the sweet potatoes and cut them into thick lengths, as for "steak fries". Sprinkle the cornstarch over the potato pieces and toss well to coat. Place the sweet potatoes in a zip-top bag or other container with lid and pour on the oil and butter, then add in the salt and garlic powder. Seal the container and toss well to coat completely. The potatoes can be held at this point for up to an hour before baking.

Pour the potatoes onto a rimmed baking sheet large enough to hold all the pieces with space between. Bake them for about 10 to 12 minutes. Remove from oven and turn all the pieces over. Return to the oven for another 10 to 12 minutes, or until they are golden and cooked through. Serve immediately.

My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

Cookie Dough Dessert or Dip

I am most certainly one of those people that prefer the cookie dough to the actual baked cookie. I know many of you out there are going, "Eeewww", including my husband. Those of you who cannot bring themselves to eat raw cookie dough, cake batter, etc, may not find this blog interesting. If you are looking for something that tastes a lot like cookie dough but with no raw eggs, flour, sugar, and, well most of the things that go into cookie dough - this is it!

Yesterday I was in Facebook and saw someone re-posting a post with a link to a recipe called Skinny Cookie Dough Dip. This person had altered the recipe from another site, calling it Healthy Cookie Dough Dip. I didn't bother to go and read the prior post, but printed out the "Skinny Cookie Dough Dip" recipe for later perusal. "Later" came after about an hour as I was craving something sweet.

Healthier Chocolate Chip Cookie Dough, on cracker

What I Liked About this Concept

While not actually able to be termed a RAW recipe as it used cooked chickpeas as the base, the rest of the ingredients do make this at the very least able to be altered to fit a gluten-free or vegetarian lifestyle, and also for anyone who needs to be careful of sugar intake, like me.

I tried to think of another title for the recipe, but could not come up with anything better than "Healthier Chocolate Chip Cookie Dough". While healthier, it still packs a punch with calories, having the chickpeas, cashew butter, almonds, walnuts and chocolate chips. The chocolate chips I used were Ghirardelli 60% cocoa; less sweet than many. There are other options out there for anyone needing a completely sugar free variant. I calculated this total recipe to contain 1,644 calories. Dividing the recipe into, say, 25 portions as for making cookies, each portion would contain approximately 66 calories. Since one regular (baked) chocolate chip cookie can contain anywhere from 80 to 220 calories, this is not a bad calorie count. Make it into 30 balls and the count is even better.

Differences in My Recipe

In the recipes on the websites in the links above, this is touted as a dip. First off, it is awfully thick to be touted as a dip, even with the addition of the milk for thinning. Granted I did not add any honey, maple syrup or agave syrup, which would have thinned it a little more. I love cookie dough. For me this is a dessert unto itself. While I photographed the recipe both on a bit of cracker and just in a bowl, in future I would prefer just making small balls. Eat as you go. Yum. 

Both of the above sites had you adding in a little salt and baking soda. Cans of chickpeas do not need any more salt. What the soda is for I have no idea. I don't add baking soda to hummus. Why add it here? These are not being baked. I eliminated that portion of the recipes. I added no syrup or honey as a sweetener, as I mentioned. I used my food processor to make this recipe, not a blender. The only sweetening agent I used was my French Vanilla flavored liquid stevia. I considered leaving out the oatmeal completely. The mixture does not need thickening. Instead, I blended oatmeal and almonds to a fine powder and added them to the mix. I feel this could also be eliminated completely. For now, this is the way I made it and it is really good. So be it. I like walnuts in my cookie dough or cookies, so I added those, making a total of three kinds of nuts in the recipe. Whatever kind of chocolate chips you prefer; I used the Ghirardelli mentioned above.

Healthier Chocolate Chip Cookie Dough

Healthier Chocolate Chip Cookie Dough

Makes 25 - 30 balls of "dough"

1 can (15.5 ounces) chickpeas/garbanzo beans
1 - 3 droppers French Vanilla flavored liquid stevia
¼ cup milk, or nut or seed milk
2 tablespoons raw oatmeal, optional
2 tablespoons slivered almonds, optional
¼ cup raw cashew butter
½ cup chocolate chips
½ cup broken walnuts

Drain the chickpeas in a strainer and run water over them for at least a minute. Place the rinsed and drained chickpeas into a food processor and process until fine with the stevia and milk.

If using the oatmeal and almonds, I first blended them to a very fine powder in a Bullet Blender and then added them to the processor. They could be added to the processor at the beginning of the recipe instead.

Add in the cashew butter to combine. Scrape the mixture out into a bowl and stir in the walnuts and chocolate chips. Divide into 25 or 30 balls as desired. Store refrigerated.

My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

Quick Simple Peach Galette or Rustic Peach Tart

What is a Galette?

Fresh Peach Galette

If you are unfamiliar with the term "galette" it is nothing more than a rustic, free form tart, made sweet or savory. Why use the term galette, when it is a rustic, free form pastry? Just a simpler term; one word instead of four. Plus, it sounds cool. How's that for a technical answer. I believer galette is a French term originally, for this type of rustic tart, though it also has other meanings there, as well as in Canada.

These rustic tarts or galettes have become very popular here in the US and are seen more and more as years pass. For one thing, they are so easy to make. Making a pie is intimidating to some, in a way that the galette is not. There is nothing fussy about making a galette. If you have a pie pastry made, and some fresh or frozen fruit, you have nearly all the ingredients necessary to make a galette. Making a savory galette can be equally easy, but can be spruced up amazingly.

My very first experience with a galette was in fact a savory variety. It came from a Food and Wine Magazine many years ago (March '94, if the many websites now displaying this recipe are to be believed). The recipe was for a Leek and Goat Cheese Galette and while not difficult at all, had many steps. It stated that a yeast dough could be used or a pie pastry. I feel that a yeast dough would end up far too doughy, and have only ever used the pie pastry. I have a fantastic recipe for Never Fail Pie Crust. Why use anything else? I made the Leek and Goat Cheese Galette and to my delight, it came out looking exactly like the photo in the magazine. I have made this recipe over the years many times. It is perfect with a side salad for a meal. Even my husband, a very staunch Midwest Meat Eater, found this galette good enough for a meal a couple of times. Here is the recipe for the filling for this galette:

Leek and Goat Cheese Galette

Leek and Goat Cheese Galette (filling)

Makes 4 or 6 servings

6 large leeks, white and light green parts only
3 tablespoons unsalted butter
1 teaspoon fresh thyme leaves, chopped
½ cup dry white wine
½ cup heavy cream
salt and freshly ground pepper
1 large egg, beaten
3 tablespoons fresh Italian parsley, chopped
½ cup soft goat cheese such as Chevre or Montrachet

Cut off dark green tops of the leeks and discard. Cut off root ends and then slice down the length of each remaining leek section. Hold each section under running water, fanning the ends to rinse well to clear out any mud or grit. Slice the leeks across into about 1/4-inch slices. There should be about 6 cups total.

Melt the butter in a medium large skillet. Add in the leeks with the thyme and about 1/2 cup of water. Cook over medium-low heat until the leeks are tender, about 12 to 15 minutes. Raise heat slightly and add the wine and continue cooking until wine is nearly evaporated, then add in the cream and cook until slightly reduced, about 3 more minutes. Season to taste with salt and pepper and set aside to cool for about 10 minutes.

Preheat oven to 400 degrees. Reserve 1 tablespoon of the beaten egg aside. Mix the remaining egg and 2 tablespoons of the parsley into the leek mixture. Roll out a pie pastry to about 14 inches in diameter round and set it on a baking sheet. Spread the leek filling onto the center of the dough, leaving at least a 2-inch border all around. Crumble the goat cheese over top of the filling. Fold up the pastry edges, overlapping or pleating as necessary. Brush the outside of the pastry with the reserved egg. Bake for 30 to 35 minutes, until golden. Sprinkle with remaining parsley.

Back to the Peach Galette

My sister-in-law loves peaches, a fact I have mentioned a few times in these blogs. She generally prefers a peach dessert for her birthday treat rather than a cake, so this year I decided on a fresh Peach Galette for her birthday dessert. If I was making this for myself, I might prefer another fruit such as blackberries or raspberries, maybe blueberries or a combination. Any fruits can be used. Pineapple would be great, apples, plums. Some people place a layer of marzipan or almond paste into the bottom of the pastry before adding the fruit, partly for sweetness and partly to absorb liquids as the fruit bakes. A frangipane mixture such as I used in my Cherry Frangipane Tart.
 

Peach Galette with Peach Ice Cream

How much sugar to add to the fruit will depend a bit on how sweet the fruit is initially. Adding too much sugar will only add to the liquids pooling in the pastry while baking and will contribute to a soggy crust. The Peach Galette recipe I created used a very simple 2:2:2 mixture of 2 tablespoons sugar, 2 tablespoons flour and 2 tablespoons lemon juice. Another tablespoon of sugar could be added. The lemon juice would not be necessary for a berry tart, as berries can be tart enough to stand on their own. The lemon juice also helps the peaches (or apples) to keep a nicer color, not turning brown. The flour could be substituted with cornstarch as the thickening agent if desired. Spices could be added to the peach mixture. I added only a grating of fresh nutmeg. A sprinkling of cinnamon or nutmeg could also be added. 

Peach Galette

Peach Galette

Serves 6 or 8

2¼ to 2½ pounds fresh peaches (4 or 5)
2 tablespoons lemon juice
2 - 3 tablespoons sugar
2 tablespoons all-purpose flour
¼ teaspoon freshly grated nutmeg
pie pastry for a 10-inch pie
1 egg yolk

Peel peaches and slice thinly. Place them in a bowl with the next 4 ingredients and toss to combine. Line a baking sheet with parchment. Preheat oven to 375 degrees.

Roll out the pie pastry on a floured surface to about 14 or 15 inches in diameter. Do not worry if the edges are uneven; this is a "rustic" tart. Set the pastry onto the parchment. Pour the peach mixture into the center of the pastry, spreading to within 2 or 2 /12 inches of the edge. Flip up the edges of the pastry all around, folding or pleating as necessary. In a small bowl, beat the egg yolk with 1 tablespoon water. Brush this mixture onto all exposed areas of the pastry. Sprinkle the tart with a coarse crystal sugar such as demerara or turbinado, or with a fancy "sanding sugar." Bake the tart for 35 to 45 minutes, until the crust is golden and the fruit is bubbling.


My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

Making Stuffed Hamburgers for a Birthday Meal

Last summer I made stuffed hamburgers a few times. My sister-in-law, Sherri, most particularly loved them. So much in fact, that she requested them for her birthday dinner this past Sunday. I couldn't even recall what I used to stuff the burgers last year, but she reminded me: caramelized onions, Gorgonzola cheese, mushrooms. I don't think I ever used all three at the same time, but we decided these should be a little more hearty, and I christened them Stuffed Hamburger "Steaks". 

Onion, Gorgonzola and Mushroom Stuffed Burger Steaks

The one thing I simply do not have down is the part where the burgers do not get over cooked. I must admit, most particularly when there is only a thin layer of meat encasing already cooked fillings, it has been difficult for me to gauge when the meat is done and the insides are warm. I over did these also, though neither Sherri nor my husband had any trouble eating them. At least I didn't blacken them. While most people find a little char on their grilled foods enticing, my husband finds it intolerable. 

Another thing I find confusing is how to fill the burger meat and keep the whole thing together on the grill - without really compacting the meat. I watch Mario Batali and Michael Symon on The Chew stressing how burger meat should not be overworked or compacted. For me, if it isn't well compacted, they just want to crumble. Oh well. Again, it could be just a matter of "to each, his own." I still find my burgers tasty in the extreme, so for me, this works.

Do Ahead

It is really best to make the caramelized onions and the sauteed mushrooms the day before. They are time consuming at the best of times and require attention. Two medium-large onions sauteed down to just about ½ cup once deep golden brown. An entire pound of mushrooms sauteed down to a little over a cup. The onions are best cooked over very low heat, stirring occasionally at first; more and more often as they begin to color. It takes about 45 minutes to an hour to accomplish this task. The mushrooms took about 20 minutes to cook down. If you have never cooked mushrooms, expect them to release a LOT of liquid, quickly. I prefer to saute mushrooms over a medium heat, or even higher because this helps evaporate all the excess liquid more quickly. Once the liquid is gone, they will brown well. I used a combination of 1 tablespoon of butter and 1 - 2 tablespoons of olive oil for each application.

1 pound sliced mushrooms in pan  |  after about 5 minutes lots of liquid  |  now golden  |  compare cooked amount!

How to Make Stuffed Burgers

For starters, I divide up the meat for each burger, then take out about 1/4 to 1/3 of the meat and set it aside to make the "lid." The larger portion I pat out and create high ridges to hold the filling(s). I create what sort of looks like a tart shell, patting, shaping, pressing into the corners to make a high rim. If using things like caramelized onions or sauteed mushrooms, these need to be made in advance. The onions can take nearly an hour to make and the mushrooms at least 20 minutes. In this particular instance I used about 1 tablespoon (½ ounce) of the caramelized onions, then about ½+ ounces of the Gorgonzola crumbles and about 2 tablespoons (¾ ounce) of the sauteed mushrooms for each burger. This used up all of the 2 onions I had caramelized, nearly all of a 5 ounce tub of Gorgonzola Crumbles and at least ⅔ of the pound of sauteed mushrooms I had prepared. These burgers can be made smaller by using 4 ounce portions of meat. I was aiming for an entree, using no bun.

Once the fillings are in place in the well of the patty, I thinly pat out the "lid" portion of the burger. Carefully lifting it, it is set atop the fillings, and I begin to pinch closed the edges all around. Re-shaping a bit and pressing to keep the burgers relatively flat for even cooking, I set them onto a rimmed baking sheet that was sprayed with cooking spray for easy release. In an effort to keep the meat from coming apart later, I set the sheet, uncovered, into the fridge for a few hours to dry before grilling.

Divide meat and make well  |  layer with onion  |  add Gorgonzola  |  top with mushrooms  |  set meat lid over top and seal

Onion, Gorgonzola and Mushroom Stuffed Burger Steaks

Makes six (6 ounces before stuffing) burgers

Onion Gorgonzola Mushroom Stuffed Burger Steaks

2 pounds hamburger meat
6 ounces bacon, minced finely.
2 medium/large onions, caramelized
1 pound Baby Bella mushrooms, sliced and sauteed
3 - 4 ounces Gorgonzola crumbles
Salt and pepper, to taste

In a large bowl, combine the minced bacon with the burger meat. Divide the meat into 6 equal portions of 6 ounces each. Separate out about 1/3 of each portion to pat into the "lid" for the burger. It helps to use cooking spray or oil on the counter while forming the burgers, for easier lifting later. Using the 2/3 portion of the meat, pat out a round and press up the sides to make a good sized well. The patty should be about 5 1/2 inches in diameter. Begin layering in the fillings: onion, cheese and mushrooms. Set the lid portion atop and pinch the edges all around to seal. Pat into a flat burger with smooth edges. They will be about 1 inch high.

Gently lift and set the burgers onto a baking sheet sprayed with cooking spray or brushed with oil. Refrigerate the burgers for at least an hour; more if time permits. Before grilling, sprinkle the burgers with salt and pepper. Grill to desired doneness.

The thing to (try to) remember is that the meat is very thin on each side of the fillings. The fillings do not need to be cooked; only reheated. Once the cheese is oozing out, the meat is officially overcooked. I believe the smarter thing would be to use an instant read thermometer and make sure the inside is not much more than 110 degrees. That is my next goal!



My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

The Best Peach Ice Cream Ever

For me at least, this title is absolutely the truth. The. Best. Ever.

If you like peaches even marginally, you would still love this ice cream. I love peaches, though I often avoid buying them because unless you live in the Peach Belt and get them fresh from the tree, in too many instances they end up being mealy, or just plain hard. Fresh Georgia peaches are the best ever, particularly eaten fresh with the juices running down your face and arms. If you've never had peaches that fresh, I am truly sorry.

Freshly churned Peach Cheesecake Ice Cream with Peach Galette

What brings me to peach things in general is my sister-in-law's birthday. Sherri's favorite fruit, bar none, is peaches. Last year for her birthday she requested a Peach Crisp. It was good, but for me it really didn't beat my Apple Crisp. Sherri loved it though, and that was the important thing. 

This year, I was way ahead of her. I had already planned the desserts, two things I wanted to try: Peach Galette and Peach Ice Cream. Sherri was very happy indeed. There was a recipe I had used in past for a cheesecake ice cream, and my idea was to incorporate cream cheese into this recipe for peach ice cream. One reason is that, for me, a really creamy mouth feel is one of the most important things about an ice cream. For this reason I have so loved Frost's Gelato when visiting my sister in Tucson. The gelato is so very creamy in the mouth, making it a most sensual experience. So many ice creams just lack that feeling. Sorbet or sherbet obviously do not have that creaminess, but that is expected. When a carton says "ice cream" I expect a certain level of "creaminess". 
 

Fresh Churned, still in container

My husband, ever the gadget person, bought an ice cream maker many years ago when we had just gotten together. I must admit, it is not used nearly often enough. Because it is a large, contained, refrigerated device and takes up a lot of real estate on my counter, it is generally kept somewhere not very convenient. I had it in the basement here, and used it last summer - once. Running downstairs (a 17 step flight, here) to turn the machine on 5 minutes before using it, so it chills, back upstairs for those 5 minutes to do other things, back downstairs to pour in the ice cream mixture, back upstairs for 30 minutes, back downstairs to get it from the machine, back upstairs (102 stairs by now)... That's a lot of really good exercise, granted. However, when I have been on my feet preparing a big meal (which is usually when I decide to make ice cream!) the last thing I want is more exercise. So, I brought the machine into my kitchen. I actually do have a spot here in this house where it works. Yesterday, I made the peach ice cream and it was the - most - amazing - ever. 

I started by reading a whole lot of peach ice cream recipes. They vary from pureeing together milk, peaches, sugar and vanilla and churning, to a far longer process where the peaches are cooked skin on and passed through a fine sieve. That was already one too many steps for me. I did not take the quickest route, because I was really hunting for whatever would make the creamiest mouth feel. I chose to cook down the peaches for a more concentrated flavor, but I peeled them so I would not need to mess with a fine sieve. I pondered for quite some time how or when to incorporate the cream cheese into the mixture. I also wanted to use a "custard" mixture of cream and egg yolks, again to further that creamy mouth feel. Unfortunately, my ice cream machine will only accommodate 2 to 3 cups of mixture at a time and I ended up with 5 cups once it was done. I used only 3 cups of the mix for the ice cream last night. It was such a thick mixture even before churning that it could have been eaten as a pudding. The machine churned it with no problems and the result was so smooth, thick and creamy my husband deemed it a hybrid - frozen pudding. I don't care - it was just that good. This morning I made a second batch of the custard part of the recipe and once cold, combined it with the remaining peach mixture and churned. It turned out equally creamy, but with slightly less peach flavor. *

If you want to save on calories, you could use any milk down to 1%. Coconut milk, while not low calorie, would also work well in this ice cream. I believe this recipe could be taken down to a smaller output by using 1½ pounds peaches, ⅓ cup sugar and 2 tablespoons lemon juice to cook the peaches. Next, use 2 - 3 tablespoons sugar to ⅔ cup milk or cream and 3 egg yolks for the custard and 4 ounces cream cheese. This is the amount I will try next time. I want to experiment with 2% milk in place of the cream, considering how very thick and creamy it came out. 

A TIP on the cooked peaches:  

After the initial 10 minutes of boiling the peaches, you have a lovely peach compote. This would be great served over vanilla ice cream or over a slice of pound cake with some whipped cream on the side. After the further 30 minutes of simmering, you now have a lovely batch peach preserves, using a whole lot less sugar than would usually be called for to make preserves. It was delicious both ways and I will be doing this again!

after adding more custard mixture, 2nd batch *

Peach Cheesecake Ice Cream

Makes 5 cups ice cream mixture

2 pounds fresh peaches
1/2 cup sugar
3 tablespoons lemon juice
8 ounces cream cheese
1 cup whipping cream
1/4 cup sugar
4 egg yolks
1 teaspoon vanilla extract
1/4 teaspoon almond extract

Peel the peaches and chop them coarsely. Place them into a 4 - 6 quart saucepan with the 1/2 cup sugar and the lemon juice. Bring to a full boil (where you cannot stir it down) and set a timer for 10 minutes. Keep it on high, stirring vigorously. This helps evaporate a lot of moisture, quickly. Drop the heat to low or medium-low, to just maintain a simmer. Set the timer for 30 minutes and stir only occasionally. Remove the pan from heat and set aside to cool to room temperature. 

Peaches in pan  |  after cooking 5 minutes  |  after 10 minutes high boil  |  after 30 minutes simmer  |  = 2 cups in blender

Put the egg yolks into a bowl, whisk slightly and set aside. Place the cream and the 1/4 cup of sugar into a smaller saucepan and heat through, stirring to dissolve the sugar. Once hot, pour the cream mixture slowly into the egg yolks, whisking vigorously while pouring so as not to scramble the eggs. Once the hot mixture is incorporated into the yolks, pour the mixture back into the saucepan and set back on low or medium low heat. Stir constantly until the mixture reaches 170 to 175 on an instant read thermometer or a candy thermometer. At this point it should just barely coat the back of a spoon. Remove from heat and add in the extracts. Have ready a bowl of ice water. Set the pan into the ice water and stir occasionally until it reaches room temperature.

completely blended ingredients   |    in bowl to refrigerate  |  just churned  |  served with Peach Galette  |  second batch

Place the cooled peach preserves into a blender container with the cream cheese. Blend until completely smooth. Add in the cooled milk mixture until completely combined. Pour this mixture into a bowl with a lid and refrigerate overnight.

When ready to make the ice cream, use whatever ice cream maker you have and churn according to manufacturer's directions.


My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.