Monday, September 15, 2014

Grammy's Chocolate Ice Cream

This was inspired by Grammy's Chocolate Ice Cream made in an ice / rock-salt ice cream maker. (I heard a few kids rave about it.)

My first attempt was more concentrated - sweeter and with more chocolate made in our Cuisinart ICE-20 – 1 ½ quart model. I doubled the recipe in order to make two batches for a kid birthday party.

  • 1 bar Ghirardelli 100% cocoa chocolate
  • 1 bar Ghiradelli 60% cocoa chocolate
  • 3 cups granulated sugar
  • 2 qt half and half (You will use a little less than 2 qt.)
Grate chocolate. (I used a food processor.) In 30 second increments, carefully melt chocolate in the microwave.

Combine 1 qt half and half, 3 cups sugar, and melted chocolate in a blender. Blend thoroughly.

Turn on the ice cream maker before adding ingredients. (I’ve broken a paddle by letting liquid sit in the container too long before it was running.)

Add half of the mixture to the ice cream maker. Add additional half and half to the ice cream maker's Fill Line.

Run the maker for 30-40 minutes until the mixture is firm. Any longer and the container may start to warm up too much.

Repeat for a 2nd batch.

Serve immediately if desired. For a slightly more firm consistency, cover and place in the freezer for about 2 hours. (This is my preference.)

Friday, May 30, 2014

My dog. My friend.

Trooper Troop de Doop
May 28, 1999 – May 29, 2014

2005, Chicago
I got Trooper to celebrate being finished with school. Finally finished. As in, I finally have the PhD and I’m done done done. Before he was born, I called him my Ph-illy Dog, rejoicing that I would now have extra time to do something beyond writing papers and reading books. He was my reward.

I researched various breeds and decided on this cool little Asian breed that no one had heard of, a Shiba Inu. The book told me that Shibas were smart, fairly easy to train, didn’t shed a lot, and would be a lot of fun. –and they looked cool, just like little Akitas. Most of that turned out wrong--but I didn't know that yet.

So I found a breeder nearby in Nebraska and visited. Peter and I met Malamutes and Shibas there, and I fell in love with the Shibas’ spirited attitude.


Chicago, 1999
When Trooper was born, he was a singleton, the only pup in the litter. Luckily, I had been the first person to put down a deposit, so if I wanted him, he was mine. We visited again when he was four weeks old—and he appeared lame. He couldn’t get up on all four feet because his dog mom had stepped on him that morning. The vet told the breeder that he might never be able to walk and that he might need to be put down. I cried so many tears that I retreated to the bedroom with a migraine.  But after many heart-to-heart conversations, Peter and I decided we would take the lame little pup anyway, if he could walk at all. I remember saying, “he might not be the fastest Shiba, but he’ll be mine.”

Chicago, 1999
A week later, Trooper was up on all fours—running even—and he proved everyone wrong.  –and that’s how he earned his name. He was a trouper, someone who didn’t give up and who kept trying. Someone who was resilient in the face of many challenges. Someone who would teach me life lessons all the time without trying.

2005
I found out quickly that I knew nothing about Shibas. I remember vividly calling the obedience school and the line going dead—because Troop had chewed through the telephone cord. I remember teaching him to fetch with tiny felt cat toy balls—because that’s as big as his mouth was. He graduated to holding the fuzz on tennis balls, and eventually could catch a ball in mid-air with a stylish half-twist.  He would lick his nose if I made kissy sounds, and he would kiss my hand on cue, when I created an O with my fingers. He blew enough coat to make another dog. Twice a year.


Trooper had his idiosyncrasies, like many other Shibas. He growled at slippers, especially if they tried to grab him as he trotted by. He didn’t like flies—and would either snap at them crazily or drop his tail and bolt from them, whining. He had seasonal allergies and preferred the couch to being outside. In short, he was not a dog all the time, but a short, furry person with mild anxiety.

Chicago, 2002
But he did manage to succeed. We trained in agility together, and he was really talented. The instructor thought he might be her first Shiba to actually do well in competitions. –and he did. In the very first Jumpers-With-Weaves competition (an obstacle course of mainly jumps with weave poles that the dog has to move his body back and forth between), he only missed one jump, earning a 95 out of 100. No one else fared any better, so we won first place. 

We moved onto our second competition of the day—a regular obstacle course—and he did similarly fabulously for about half the course. Then he got excited, and being a Shiba, he started tearing around the course, running in circles faster and faster doing what we call “the Shiba 500.”  I unsuccessfully tried to get him back on the course—then tried to get him to come back to me—even humiliating myself by crawling toward him with tempting treats—but the crowd cheered loudly every time he started a new cycle and he loved the attention. I finally caught him by telling him to go into a tunnel and running to the other side to grab him as he exited. He was pumped. He loved agility—or actually he loved ignoring the agility course, while I chased him. He never completed another course or won another ribbon.
Chicago, 2003


But he was my friend, so it was okay. Peter told me once, “All Troop wants to do is sit on the couch with you” and I realized that was more than enough. We didn’t have to train for hours together. We didn’t have to compete. We could just be buddies. –and we have been.

Camp Dogwood, 2002
Trooper introduced us to other Shiba owners in the area, which led to Shiba picnics and eventually dog rescue, as we learned about the overwhelming numbers of Shibas that end up in shelters due to their obnoxious adolescence. Eventually we adopted our female Jindo Yuka Grrl, and soon after that, we (and three others) were inspired to co-found Midwest Shiba Inu Rescue, a breed rescue group that solely helps displaced Shiba Inus. But Troop was the beginning of all that for us. He helped save hundreds of dogs just by existing.

Chicago, 2003
Trooper was the funny sidekick to Yuka's serious Jindo temperament. Yuka would kill a squirrel in the backyard and sit down calmly. Trooper would run in huge circles carrying the dead animal in his mouth, like a trophy that he had earned himself. Yuka would catch a trespassing neighborhood cat--and Trooper would get beat up by the cat, who then landed on his head when I demanded Yuka release it. He'd eat an entire pan of brownies. Or an entire package of Oreos. Or he'd end up Wheat Thinned with the box on his head, sniffing out the last crumbs. She barked. He boofed. 


But Troop always knew who his family was.
Trooper, Yuka Grrl, Xerxes, Banzai, 2003
Peter and I fostered many dogs in Chicago—our numbers were about 50 total while there—and Troop acclimated well to all of the incoming and outgoing Shibas. He didn’t mind that they shared his humans and space, as long as they didn’t sniff his butt. One time we were fostering a bratty Shiba girl who liked to try to dominate others. When Peter’s parents came to visit, she rushed his dad, attempting to nip at him. She was surprised by Trooper who knocked her flat with his body. He knew Papa was there as family, and he didn’t allow bratty Shiba girls to take a bite out of his people.

The family, 2006.
With Clara, 2006.
In 2006, we moved to Oklahoma City, and Troop again adjusted to the new plan of adding human girls to our pack. He wasn’t sure at first about these little crawling creatures, but he soon realized they had treats to share with him. –and he always liked sharing treats, as long as he wasn’t the one having to share his personal stash. He decided in about 2008 that he would start sleeping on a floor pillow in Clara’s room, and only gave that up when the stairs became too tough to navigate on his own.
with Clara, Olivia in 2009
He let Clara learn how to train a dog in 2012 by going to obedience school with her (and me). We figured it would be easier to learn how to train a dog, if the dog already knew some of what was expected. He loved working with her. And he loved the treats and extra attention.
with the family, in 2012.








The last few years have been tough here, watching him decline, as his kidney functionality diminished, and he lost muscle control in his back legs. His balance has been off for months, and he seemed lost sometimes, as he tried to figure out where his bed was behind couches or tables, places where his bed had never been.  Today I’ve been petting him, and he still pushes his muzzle into my hands, but he can’t get up easily anymore, he isn't interested in special treats, and he falls too often when he stands. It’s time to say good-bye, which I hate, but I know it’s my responsibility.  

And while I will miss him always, as my first Buddy-Boop Troop-de-Doop, I also know that he knows how much he was loved, and how much he taught me about life: accept life’s challenges, don’t give up, play fun games, laugh at yourself, help others, protect your family, and know when it’s time to sleep.

2005



Friday, April 25, 2014

Cherry Chocolate Chip Ice Cream

We’ve made this several times over the last few months. It’s a variation from a family recipe made in the traditional rock salt ice cream makers. We’ve tweaked the recipe for the Cuisinart ICE-20 – 1 ½ quart model. It has a freezer bowl that you prepare in the freezer ahead of time.

  • 10 oz jar - maraschino cherries (without stems)
  • 1 cup granulated sugar
  • 1 bar of dark chocolate - (I usually use Ghirardelli 100% cocoa – unsweetened.)
  • 1 qt half and half (You will use less than 1 qt.)
Set aside cherry juice and chop cherries (at least into quarters).

Grate the chocolate. (I’ve heard shaving the chocolate is good. It depends on the texture you like. If you melt it, it will sink to the bottom in long ribbons.)

Turn on the ice cream maker before adding ingredients. (I’ve broken a paddle by letting liquid sit in the container too long before it was running.)

Add cherry juice, cherries, sugar, & chocolate.

Add half and half to the fill line. It’s at about at the ¾ mark. If you overfill, as it freezes it will overflow.

Run the maker for 30-40 minutes until the mixture is firm. Any longer and the container may start to warm up too much.

Serve if desired. For a slightly more firm consistency cover and place in the freezer for about 2 hours. (This is my preference.)

With this recipe, we’ve found that overnight freezing doesn’t make it too firm, but it can get a little icy.

Monday, September 23, 2013

Classic Beef Pot Roast

Pot Roast has become a family favorite. If you're want something hearty and aren't in the mood to grill, it's a great smoky alternative. I think all of the ingredients are critical except for perhaps the bay leaf. I can't emphasize enough the need to generously brown the meat. I also skip adding carrots and potatoes which makes the meat a bit more crispy on the outside. The beef stock adds a nice layer of flavor. Of course picking a good cut of beef chuck makes a big difference. I've had a lot of good results using grass fed arm roast with a marrow bone.

1 teaspoon  tablespoon olive oil 
1   (3-pound) boneless chuck roast, trimmed [A grass fed arm roast with a marrow bone is very good.]
1+ teaspoon  kosher salt
1/4++ teaspoon  freshly ground black pepper
2 cups  coarsely chopped onion [I have substituted with dried / re-hydrated chopped onions which worked out okay. Go with fresh if you can.]
1 cup  dry red wine
4   thyme sprigs [Dried is okay. I sprinkle the top generously.]
3   garlic cloves, chopped
1   (14-ounce) can fat-free, less-sodium beef broth [I use beef base in hot water.]
1   bay leaf 
4   large carrots, peeled and cut diagonally into 1-inch pieces
2   pounds Yukon gold potatoes, peeled and cut into 2-inch pieces 
  Fresh thyme leaves (optional)


Preparation
Preheat oven to 350º.
Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. [Get all sides very crispy and brown. Additional time may be required.] Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender.
Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer. [Don't allow liquid to cover the top of the meat.] Cover pan and bake at 350° for 1 1/2 2 1/2 hours or until the roast is almost tender.
Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.


http://www.myrecipes.com/recipe/classic-beef-pot-roast-10000001536793/

Monday, August 19, 2013

Northern Italian Lasagna (Bechamel & Bolognese)

[This is a recipe from an Italian friend that I started refining around 2000 and serving for family a few times a year. I frequently double or triple both of the sauces.  It’s not much more work and during assembly, it’s less stressful to know that you have ample ingredients to distribute – plus more leftovers.]
 
BECHAMEL SAUCE
50 gr. white flour [5#=2260g -> 1.8oz ~1/4 cup]
1/2 liter milk [I usually put it in a glass measure and microwave it for a minute so it’s not cold.]
50 gr butter [ ½ stick unsalted]
salt
nutmeg (if you like it)
In a casserole [sauce pan] melt the butter, add the flour and let it turn gold, always stirring. Add warm milk, always stirring so
that it doesn't clot for 15 minutes, add salt and nutmeg  [I tend to keep it cooking longer -- slowly until it’s thick and bubbly, then just turn off the heat, cover and work on the Bolognese.]
 
When ready you can mix it with the meat sauce -this is extremely unorthodox (I might be slaughtered for such a
piece of advice!) but very practical and the result is the same [I don’t do this because I like to finish assembly with just Béchamel.]
 
 
MEAT SAUCE
 
This is the real Bolognese sauce but you can vary it to your tastes:
 
400 gr veal sauce .: [1# lean ground beef, or veal if you prefer]
100 gr bacon [I’ve never tried Italian pancetta, which isn’t as smoky as American.  ~4 slices – American bacon -- applewood smoked is good. ]
30 gr butter (oil, if you prefer) [ ~½ stick unsalted]
1 carrot (minced) [ I like to triple the amount of carrots.]
1 onion  
tomato juice 6 spoonfuls Of available use 3/4 fresh tomatoes -very ripe- minced) [6 tablespoons of tomato puree in a glass jar/bottle works well.  Many of the canned varieties can be tinny tasting, so if you can only find cans buy a brand with a lined can.  (The inside of the can is white.)]
celery (minced) [ I like to double the amount of celery.]
dried mushrooms -if you like it [ I like dried Shitake or Morel.  Save the warm water to add back to the sauce if needed.]
cinnamon just a little bit, or a clove
! bay leaf (if any, I have never used it) [I like it.]
pepper
[beef stock, red wine, and mushroom water -- add later during cooking if moisture is needed.  Each add a layer of complexity
to the sauce, so I tend to cook the sauce uncovered and for some time, adding bits of liquid along the way, keeping the consistency where I want it.]
 
In butter, put bacon (minced) onion, celery and carrot until about fried: Add the minced meat and stir for 10 min.
add the mushrooms, cinnamon, bay leaf and tomato juice. Salt and pepper and cook for 1 hour, adding water or
meat stock (or a stock cube) if necessary. Instead of these liquids you can use wine or a glass of brandy
 
PREPARATION
You will need 100 gr. of Parmesan cheese. grated . [Parmigiano Reggiano that you grate yourself is a must.] 
You can add any other cheese you have in the house, grated.
Near the cooker, have some white clean cloth spread onto the table where you will lay the pasta (this is very
important!)  [This is very helpful.]
[I usually buy more lasagna than I need as I’m never sure what size noodles will fit the pans that I’m using. 
I also cut the noodles to size with a kitchen shears during assembly if needed.  Don’t buy the no-boil noodles.]
Boil the pasta (only 4/5 layers at a time) in salted water for as long as advised on the box, (in the water put a
spoonful of oil so the pasta layers don't stick to one another). 
Take an oven pan, with some butter oil the bottom, put some meat sauce, then a layer of pasta, meat sauce and
béchamel, parmesan cheese and go on until you have pasta and sauce. Finish with pasta, put some butter onto it [I prefer to finish with béchamel, Parmesan, and bread crumbs.] and cook in the oven for 20/30 min.
 
[357 degrees ~30-35 min.  I also prepare ahead of time (earlier in the day), refrigerating before I’m ready to bake and haven’t noticed a difference.]
 
Instead of the meat sauce you can use a squash sauce (sort of puree made of squash -in cubes, onion and
rosemary leaves) or any other vegetable sauce -you can try with zucchini, or radicchio or even lettuce -(the
procedure is always the same, oil, onion, vegetables, wine or stock, salt and pepper-of course cooked for much
less time ...). The taste will be more delicate and chic  [See Wolfgang’s Pumpkin Lasagna.]
 
BUON APPETITO

Wednesday, January 18, 2012

Pina Colada recipe (easy and yummy)

Combine in pitcher using the coconut cream can:
1 - 15 oz. can of Coco Lopez (shake well before opening)
1 can (15 oz) light rum
2/3 can (10 oz) dark rum (Essential! Don't just use either light or dark rum.)
2/3 can (10 oz) heavy cream
2 cans (30 oz) pineapple juice
10 dashes of bitters (Essential!  Don't skip the bitters.)
 
Stir and pour over ice chips, rocks.  (I'm not a fan of blended, but go there if you have the equipment and want to.)
 
If you have them, serve with Maraschino cherries and fresh pineapple slices.

Saturday, September 24, 2011

Butternut Squash Risotto

Yes, it's just another risotto recipe, but a reminder of how delicious and how easy risotto is to make. The squash and fresh thyme make the dish. Preparing the squash takes knife skills - another simple thing to get comfortable with, that will lead to many very rewarding dishes.

Cutting (mise en place, mise en place, mise en place, safety first, and pardon my carpentry terms):
The squash is a bit unweildy and it should be quite firm. 1/4" is the thickness of a carpenter's pencil or half of the thickness of a piece of drywall. I halved the the butternut squash width-wise, placed the flat side on the cutting board and pushing downward sliced off the rind, piece by piece, rotating after each cut. (Similar to how one would slice the rind off of a grapefruit.) Then, slice the squash into 1/4" boards, always keeping the largest flat surface on the cutting surface. With a small stack of boards, make 1/4" matchsticks, and again collecting several of the matchsticks, make 1/4" cubes.

  • 2 Tbsp olive oil
  • 1 onion, finely chopped
  • 1/2 medium butternut squash (about 1 lb), peeled and cut into 1/4-in. pieces
  • 2 cloves garlic, finely chopped
  • Kosher salt and pepper
  • 3/4 cup Arborio rice
  • 1 cup dry white wine
  • 3 1/2 cups low-sodium chicken or vegetable broth
  • 2 tsp fresh thyme
  • 1/4 cup grated Romano (1 oz), plus more for serving

Recipe Preparation

    1. Heat the oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, until tender, 6 to 8 minutes.
    2. Add the butternut squash, garlic, 1/2 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, until the squash is beginning to soften, 5 to 6 minutes. Stir in the rice and cook for 1 minute.
    3. Add the wine and simmer until absorbed, 8 to 10 minutes. Add half the broth (1 3/4 cups) and simmer, stirring once, until absorbed, 8 to 10 minutes.
    4. Add the remaining broth and simmer, stirring once, until the rice is tender and creamy and the broth has been absorbed, 8 to 10 minutes. Stir in the thyme and Romano. Serve with additional Romano, if desired.
http://www.womansday.com/Recipes/Butternut-Squash-Risotto-Recipe