Over the Kitchen Counter: Angie's Place for Cooking and Crafts

Balsamic Vinegar

There are some things in life that are just worth spending a little extra money on, like authentic Parmigiano Reggiano cheese, good chocolate, pure vanilla extract, and balsamic vinegar.  I am no authority on the subject, and the rules regarding classification of balsamic vinegar are quite confusing, but I try to buy the best I'm willing to afford.  This balsamic is produced in Modena, Italy (good sign #1), was about $14 bucks (good sign #2, since grocery store vinegars are about $2), and came from a company founded in 1605...come on, that's got to be a good sign!  I don't really know...but I'm hoping to find out when I take my dream vacation to Italy in a few years.  This stuff tastes pretty good but I'll be happy to report what the REALLY good stuff tastes like...check back in July, 2012.  Until then, try to stay away from the generic stuff and treat yourself to some gourmet foods - your taste buds deserve it. 

thanks so much

One of my favourite bloggers, Angie, inspired me to make this simple, yet very adorable, white-on-white card.  I loved how it turned out and it was so easy to duplicate and quick to make.  Of course you could use any line-art stamp you have for the image and any greeting stamp for the sentiment.  I stamped in black Staz-on and coloured with ink and an aquapainter.  You can't really tell in the photo, but I added a hint of dazzling diamonds glitter to the centre of the middle flower.  The card is 4-1/4"x4-1/4" and the popped-up layer is 2-1/4"x2-1/4".  As Angie says, the photo doesn't do it justice...make one and see for yourself how cute it is!

Best Chocolate Brownie

  Other than stabbing my pinkie finger with the chocolate fork, making these decadent Best Chocolate Brownies was a pleasure.  You know I'm always searching for "the brownie" - I'm not there yet, but these come pretty darn close.  Hmmm, a total of 9 ounces of chocolate in a 9" square pan: that works out to a delicious, chocolaty ounce per square inch!  They are easy to make and totally rich...and when you are lucky enough to get a bite with a big honkin' chunk of chocolate, wow, heaven!  Enjoy...

Best Chocolate Brownie

1/4 cup flour

2 Tbsp unsweetened cocoa

1 tsp baking powder

1/2 tsp salt

5 ounces bittersweet chocolate, broken up

4 Tbsp unsalted butter

3 eggs

3/4 cup sugar

1 tsp vanilla extract

1/4 cup sour cream

4 ounces bittersweet chocolate, coarsely chopped (I used a combination of bittersweet and semi-sweet)

Heat oven to 325 F.  Lightly butter and flour a 9" square pan.  Sift flour, cocoa, baking powder and salt together.  Melt butter and first amount of chocolate in microwave (I did it for a minute on high then stirred until the chocolate melted).  In mixer, beat eggs, sugar and vanilla on high until slightly thickened.  Add melted chocolate mixture and mix.  Add flour and mix on low 10 seconds.  Add sour cream and mix just until combined.  Scrape down sides with rubber scraper to combine thoroughly then fold in second amount of chopped chocolate.  Pour batter into pan and spread evenly.  Bake about 40 minutes, until toothpick comes out clean.  Allow to cool 10-15 minutes before cutting...yeah, right!

 

Micro-fibre Cleaning Cloth

  I sure do love these micro-fibre cleaning cloths.  I've used them for years and am so afraid I won't be able to find them that I buy three or four each time...and the greatest part is I get them at the dollar store!  They are indispensable in the kitchen and are absolutely perfect for wiping counter tops and appliances, especially the black ones.  They bring up the finish so nicely, with no streaking (a problem I've found on my black appliances).  They take all the grime off without using any chemicals or harsh cleaners, soapy water is all that's required.  The only thing they aren't good for is wiping wood (like a cutting-board), as the fibres make it kind of "stick" to wood surfaces.  As with any cloth, I make sure to rinse it well and spread it out to dry, hammock style, each time, but even so they do get a little stinky after a month or two (you can throw them in the laundry but they just don't get fresh enough to use again in the kitchen) so I simply relegate the old cloth to under the sink for wiping the floor, etc. and break open a new one.  I also keep one in the bathroom for quick clean-ups between cleaning days, cleaning the mirror, and polishing up the taps.  Very cheap, very effective...and just right for cleaning the microwave!  (see Tuesday's post!)

Cloverleaf Sixty-Minute Rolls

When I served these rolls for dinner no one could figure out how I got them to be that cloverleaf shape.  Can you guess?

It's nice to have a fresh-made yeast roll ready in time for dinner and I love that this recipe delivers that in about an hour.  The rolls can be shaped into crescents, cloverleafs, or regular balls.  Everyone loved the taste although I found the texture to be slightly heavier than usual, probably due to the shorter rising time...but still amazing, soft and warm from the oven.

Sixty-Minute Rolls

1 cup milk

1/2 cup water

1/4 cup butter

4-5 cups all-purpose flour

3 Tbsp sugar

1 tsp salt

4-1/2 tsp active dry yeast

Heat milk, water, and butter in microwave until warm.

Combine 3-1/2 cups flour, sugar, salt and yeast in bowl. (It helps if you have a stand-mixer, such as a Kitchen-Aid, to mix the dough, but you can do it by hand.)  Gradually add warm liquids, mix and then knead, adding 1/2 cup more flour at a time until you have a nice, smooth dough.  Place in a greased bowl (turning to grease top) and cover and let rise for 15 minutes in a warm place.  Turn out dough, shape as desired and then cover and let rise again for 15 more minutes.  Bake at 425 F for 12 minutes or until done.

Crescents: Divide dough in half and roll each to 12x9" rectangle.  Cut 12 equal strips about 1" wide.  Roll each strip tightly to form a coil, tucking ends underneath.  Place on greased baking sheets about 2" apart.

Cloverleaf: Divide dough into 24 equal pieces.  Form each piece into a ball and place in greased muffin pans.  With scissors, cut each ball in half, then quarters.

Microwaves: Care and Cleaning

 I have a bit of a pet peeve: dirty microwaves.  To me, there is nothing worse than opening up the door of the microwave only to find food splatters everywhere and an odour of yesterday's lunch.  Unfortunately, this unhappy event doesn't only happen at the workplace communal oven or the cafeteria's self-serve station, but alas, in the homes of friends and family too.  I think my aversion became more acute that one visit to granny's house when I opened the microwave to the over-powering stench of old salmon.  Ugg!  I'm not a fan of fish at the best of times but once exploded on the oven walls and left to fester for a week or two...not good.

In defense of my obsession, according to the user's manual of my microwave, "it is important to keep the oven clean and dry.  Food residue and condensation may cause rusting or arcing and damage to the oven.  After use, wipe dry all surfaces".  So not only is a sanitary practice to clean out your microwave, it will prolong the life of your oven.  I laugh when I see advertising for microwave "bomb" cleaners that are marketed as an essential tool necessary to clean your microwave.  You don't need to spend $5 bucks a shot for this job.  To clean the inside of the oven, simply wipe with a damp cloth after each use.  Mild dish detergent may be used if needed.  If things are really bad, just heat a microwave-safe bowl filled with water and some cut lemon on high for a minute or two and then let it sit in there to steam away any dried-on residue.  Then just wipe clean.  The glass tray can be removed and washed in warm, soapy water or even in the dishwasher (but I'm sure this is over-kill in most cases).  Outside surfaces can be wiped (again) with a damp cloth and any steam accumulation on the inside of the oven door can be removed with a soft, dry cloth.  It's easy and quick if you do it each time.

Taking care of your appliances and respecting any work areas where food is prepared will help keep you and your appliances in good working order for many years to come!

Molasses Bran Muffins

Don't let the bran scare you away from these really delicious muffins.  I love the addition of molasses in the recipe - it adds a rich, sweet flavour and the crispy, caramelized edges are sooo good!  Give them a try and decide for yourself and at the very least your digestive track will thank you!

Bran Muffins

1/4 cup butter

1/2 cup packed brown sugar

1/4 cup molasses

2 eggs

1 cup milk

1 cup flour

1-1/2 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

1-1/2 cups wheat bran

1/2 cup raisins (optional)

400 F, 18-20 minutes

Nutmeg

  I love the taste of nutmeg and couldn't imagine egg nog or French toast without it.  The best way to get the most from this dried seed of the nutmeg tree is to freshly grate it yourself using a...wait for it...nutmeg grater.  I've had this little grater for years and it has perfectly sized holes for grating the hard seed.  The seeds keep for a long time and thus by grating them yourself, you can have fresh flavour each time.  Just a few grates will do since the flavour is quite potent and distinct.  I store mine in a small Tupperware container alongside the grater so they are ready to go when my recipe calls for nutmeg.

Happy Together

I thought this stamp set was adorable and for some reason it reminds me of the Partridge Family show opening from the '70s...

I stamped the birdies in black Staz-On and coloured them in with Stampin' Up markers.  I layered them on Old Olive card stock and Sweetpea DSP and added some Chocolate Chip satin ribbon.  The Happy Together is punched out with the Word Window punch and layered on the Modern Label cut-out.

The birds represent me and my peeps, but you could easily stamp more "kid birds" and add another "parent" to configure a different family arrangement...so cute, I have lots of ideas on how to use this set (there are 5 stamps in all!).

Easy Pulled Pork Sandwiches

  I know this is not the prettiest photo but I will tell you that Pulled Pork sandwiches are delicious!  Traditionally, this southern slow-cooked pork can take up to 16 hours to become wonderfully tender, but for everyday home cookin', this method is much easier.  I make my version in a crock-pot and throw it all together in the morning and by dinner-time it's ready to go.  About 15 minutes before serving, I shred the pork tenderloin or roast(s) with 2 forks and return the meat to the sauce in the slow cooker.  Then I just bring the whole thing to the table and everyone can top their split hamburger buns (or kaisers or soft rolls) with as much as they like.  You can use a store-bought Pulled Pork spice packet and add ketchup, brown sugar, and cider vinegar to flavour the meat and create the sauce, or use the recipe below for a homemade version.  If you have a bottle of liquid smoke add a tiny amount for an even more authentic hickory-smoked flavour.  Easy and delicious...and the men-folk love it! 

Pork Barbecue Sandwiches

1-1/2 pounds pork tenderloin or boneless loin roast

1 cup prepared barbecue sauce

1 onion minced

1-1/2 tsp chili powder

1/4 tsp liquid smoke (optional)

Place meat in crock pot.  Mix remaining ingredients and pour over meat.  Cook on low 8 hours.  Shred meat with 2 forks and return to pot to mix with sauce.  Serve over split buns.