A Doughy Weekend

by Xani

I know everyone is just on the edge of their seats waiting for more info about our interview the other night.  Well, you will have to wait just a little bit longer, although I will tell you that Salt was just as good as I remember, even though the last time we ate there was in 2008!  More details to come very soon...

Meanwhile, I spent a pleasant weekend experimenting in the kitchen.  First, I decided to try another America's Test Kitchen recipe, this one for Chicago Style Deep-Dish Pizza.  Now, I'm normally a thin-crust girl.  I can practically whip up a grilled pie or flat bread in my sleep.  But deep-dish is another animal.  I'm hesitant to even call is "pizza," it's something else entirely.  But ATK provided a thorough recipe, complete with pictures and video (another reason I love their site), and it looked too delicious not to try.  I got started on the dough and actually remembered the take pictures this time!

Dough phase 1

After assembling the dough in my KitchenAid, I started getting a little nervous b/c it didn't have quite the glossy/tacky consistency the recipe called for.  REMAIN CALM, I instructed myself.  For once, I listened, and by the time it had risen all was well, and I was able to shape it into this:

Now the crazy part, you slather it with butter!

And roll 'er up...

This is a form of lamination (which I've discussed before) and the ATK testers found that it was an important part of getting the flaky, light crust that is crucial to true deep-dish (heavy and bready is no good!).

A few more steps and another rise (this time in the fridge)...

flattened

folded, seams pinched to form a ball

ready to rise again

and it was time to shape the dough, slide them into generously oiled cake pans, and top them with lots and lots of cheese!

a half pound of shredded mozz on each pie!! plus a little of my homemade red sauce

aaand a little more cheese...

A relatively quick 20 mins in a hot oven, and they were ready:

TA-DA!

Ready for their close-up

Sliced nicely

OMG PIZZA!  I think you can tell from the pictures these pizzas were, in a word, ridic!  The crust got nice and crispy on the outside from the oiled pan and hot oven, but the crumb was nice and light on the inside, with a little richness from the butter.  Then, all that ooey-gooey cheese, and rich marinara sauce.  Yum.  One criticism was that the filling seemed a little wet, which after a few minutes affected the crispness of the crust and made things a little soggy.  Next time I will try using a low moisture mozzarella and/or cook down the sauce a bit more.

This was a fun recipe to try and a nice treat, but not the kind of thing I'm likely to make/eat all the time (one can only eat so much salad to balance out such things).  But this NEXT recipe is something I'm adding to my repertoire forever.  Another ATK recipe (god, I'm such a fangirl), this time for their Rustic Dinner Rolls.  I guess I've got a little confidence in my bread-making skills since my successful boule experiment, and dinner rolls seemed like a good fit since, unlike a large loaf, these can be frozen and individually defrosted as needed. (I hate throwing food away, and I think I would CRY if I had to throw away lovingly homemade bread because it went stale!)  Unfortunately, no pictures of the process (I got a migraine halfway through making these-- my wonderful boyfriend took over and "turned" the dough according to the recipe while I took my medication and laid in a dark room for a while), but the outcome.... WOW!

OK, they may not look like the prettiest rolls you've ever seen (again, they're "rustic") but they taste AMAZING.  Perfect crispy outer crust, great, light texture inside (from the higher hydration level-- love that ATK includes food science lessons in their recipes!), and amazing taste.  I could see these showing up in a bread basket in a nice restaurant for sure.  They re-crisp easily- just a few minutes in a hot oven and they taste out-of-the-oven fresh.

So, those were my adventures in dough this weekend.  What should I make next??

X

What's BCD up to Tonight??

by Xani

Are we spinning a salad, kneading dough, or roasting a whole pig?  NO!  We're headed out to a little spot known for it's kobe beef sliders, duck fat fries and green lighting.  And we won't be alone-- a reporter and photographer will be joining us.  That's right, we're getting interviewed!  For a real publication!  We're totally excited for the meal and the opportunity.

Details and links to come as soon as we have them.  I can taste those fries already...

X

Surprise!

by Xani

Hey BCD readers (if you still exists)-- surprise, I'm still alive!  And still cooking and eating.  Here's a quick post of some recent culinary treats, to whet your appetite for more BCD blogging!
Lobster:

Lobster Roll and Thrice Cooked Fries

Valentine's Day Special: We bought two big lobsters and ate them three ways!  First, boil them up, reserve the claw and tail meat for the lobster rolls, then devour every morsel in the bodies.  That was Friday night.  We also did the first cooking of the Thrice Cooked Fries so they'd be ready for lunch the next day.  Most of the tail and claw meat got lightly dressed and stuffed into a toasted, buttery split-top rolls (luckily we were able to find the appropriate rolls-- a real New Englander won't have it any other way!), and served alongside the fries for Saturday lunch.  The fries were excellent but in my opinion not worth the hassle, since the America's Test Kitchen one-step fry technique is just as good, and so much easier.  The rest of the meat got mixed into a decadent dinner salad with mango, avocado and, of course, homemade vinaigrette.  You know I love my salads!

Pizza:

Oscar-worthy Flatbreads

These are a couple of flatbreads I whipped up for Oscar night.  Using my trusty Ratio method for the dough, I shaped the breads and baked them on a pizza stone in a 500 degree oven (it was still too cold outside to grill them-- but luckily grilling season is right around the corner), then topped them and slid them back in to melt the cheese.  The one of the left has brie and peppedew peppers, on the right is a classic combo of caramelized onions and Gruyere.  We ate these before we lost our appetite from the bad jokes.

Bread:

My First Bread!

Above are the before and after of my very first home-baked loaf of bread!  Again, I used the recipe/technique from Ratio for a basic "lean" bread.  I cooked it in my Le Crueset dutch oven, like all the kids are doing these days.  I could not have been happier with the result.  Here's an interior shot:

It was absolutely fabulous slathered with butter and a little salt (but what isn't?)

Weeknight dinner:

Spinach Gratin with Poached Eggs

My new favorite thing is poaching eggs.  It's so easy and they cook up perfectly.  I'm eating less meat these days so eggs are a good protein source to include in dinner.  This spinach gratin (which you can see hiding under the eggs) was actually supposed to be the main course, but the spinach cooked down to nothing! I had to supplement the meal and poached eggs were the perfect solution.  A little toasted whole wheat pita was the perfect thing to dip in the runny yolks.  

So there's a little update on what I've been eating for the past few months, just in case you'd been tossing and turning all night wondering ;)  I'm hoping to post more now that spring is on its way and fresh, delicious ingredients are back on the menu.  And stay tuned for very special upcoming posts from Boston and, a BCD first, INTERNATIONAL BLOGGING!

X

The Hunt for White Anchovies

by EP

Okay, so, this is awkward.  It's been a long while since we posted.  The good news is, we haven't posted because we are busy having fun with new hobbies; the bad news is, we haven't posted and now one too many people have asked me, "hey, what's up with the blog."  Hrmph.  But today's a new day, right?  And today, I had some great pizza.

This afternoon I met up with the BCD parents, who were in town to watch the lovably awful Terps in one of their last home games of the season.  We enjoyed a late lunch at Scittino's, a family-owned pizza place and Italian market in Catonsville.  I have fond memories of Scittino's, since my parents met me there for some celebratory pizza shortly after I found out I passed the bar exam (still feels good to say that).

A Lid for Every Pot: Ginger Lemon Sandwich Cookies

by EP

I realize it's the first week of the year, when everyone is cookied-out from the holidays, cutting the carbs and hitting the gym, and the last thing you want to read about is cookies.  Or perhaps because you are off carbs (as we are for the moment...we miss you, potatoes), you are interested in living vicariously through cookie-baking tales like this one.

I sort of created the recipe for my Ginger Lemon Sandwich Cookies, which was inspired by both a ginger-lime sandwich cookie served at a cooking class I attended earlier in December, and some really wonderful ginger molasses spice cookies that were the favor at my friends Peter and Natatia's wedding in October (you might remember, I ate Korean Fried Chicken shortly before they walked down the aisle. Romantic!).  Amazingly, Natatia made approximately 1,200 cookies for all of her guests - thanks, Tash!

Dinner at Vino Rosina: Snails and Marrow and Sweetbreads, Oh My!

by EP

Right before Christmas, to really kick off the gluttony of the holidays and my trip to Las Vegas (post on B&B Ristorante, a Mario Batali establishment, coming soon), I went to dinner with my good friend Lydia.  We wanted to try somewhere neither of us had been, and Vino Rosina, located in Harbor East across from the Whole Foods, was on my list. [Disclaimer: it was really dim in the restaurant, so I didn't take any pictures.  Okay okay, I forgot my camera.  But the pictures would have been crappy -- crappier than normal, anyway.]

We were both impressed by the cozy yet open design of the restaurant.  Guests are greeted with a large square bar, with the dining room towards the back.  The dining area had a view of the kitchen (or at least the final prep station), which we appreciated.  The place was packed for a Tuesday night, and we were excited.

Potato Non Grata

by Xani

Those of you who are friends with me on Facebook or follow me on Twitter may have seen recent posts/tweets grumbling about carbs, or lack thereof.  Yes, I've decided that this year, December 1st is the new January 1st, and instead of indulging in every cake, cookie, candy cane, and cup of cocoa that comes along this month, I'm following the South Beach diet until I head to Boston for Xmas (T-minus, 14 days-- I already have a list of things I will be eating that week!).  Yes, it kindof sucks.  But, hopefully it will be worth it to feel sure no one will mistake me for Santa in my red winter coat this year!

So, what does a self-proclaimed food snob eat for "diet" food.  The South Beach diet requires that you forsake all white flour and sugar, and restrict your intake of other delicious, carbohydrate-laden things such as fruit, alcohol, and my beloved potatoes.  That is SAD potatoes, indeed.  But, there's still plenty of yummy foods to be had.  I thought I'd do a short series of posts to share a few of my go-to meals and snacks for any of you who might be looking for lower-carb recipe ideas, or those who want to laugh at me through a mouth full of french fries.

Lesson 1, Salad:  OK, no-brainer, right?  If you're on a diet, you're pretty much signing up to eat a lot of salad.  Luckily, I love salad.  And I make a damn good one.  Just ask my boyfriend-- I have made him a salad convert!  Right now, I'm going to share with you one of my kitchen secrets, something that I make/eat almost every day of my life-- my vinaigrette.  This vinaigrette will change your life.  DO NOT buy bottled vinaigrette.  They almost always contain lots of sugar and god knows what else-- but even if you are NOT dieting, you can make a delicious vinaigrette at home that will be fresher, cheaper, and more delicious than anything from a bottle.  It takes only SIX ingredients, and two of those are salt and pepper.  People LOVE this dressing, and it is sosososo easy and can be made from whatever you have lying around in your house-- try it sometime!

Basic Vinaigrette technique (not a recipe, because it can be adapted hundreds of ways!)
Ingredients:
-1 part acid (I usually use lemon juice [fresh-squeezed only, please!  That little plastic lemon full of "juice" should be illegal], but you can use lime juice, or any type of vinegar.  About a tablespoon for a large salad for two people.)
-shallot, garlic, or herbs, minced/finely chopped (optional, based on what you have around the house and what flavor you are looking for in the dressing- about 1 teaspoon for a large salad for two.)
-kosher salt (to taste, about 1/2 a teaspoon for this amount of acid)
-coarse ground pepper (to taste, about 1/4 teaspoon for this amount of acid)
-djion mustard (1/2 teaspoon for this much acid)
-2 parts extra virgin olive oil (so 2 tablespoons for this much acid, but essentially just double the amount of acid, whether its tablespoons, cups, shot glasses, etc.  I always use extra virgin olive oil for dressings-- do NOT use "light" olive oil or canola or vegetable oil, you will regret it.)
Method:
You can make this in the bowl you are serving your salad in.  I usually make the dressing in the bottom of the bowl, then pile the salad stuff on top, then toss.  Or, if you are making more than 1 salad's worth (great time saver), you can mix it in a bowl and then pour into a jar, and store in the fridge)
1.  Put your acid, chopped garlic/shallots/herbs (if any), salt and pepper in a medium bowl (or your salad bowl), and stir it around a little until the salt dissolves.  If you are using garlic/shallots, you can let them sit in the acid for a few minutes to help soften their flavor.

Shallots in lemon juice, S&P

2. Add the mustard, and stir well to combine.  The mustard adds flavor but also acts as an emulsifier, which keeps the acid and oil from separating.  You can also use a raw egg yolk in place of the mustard, but remember you will be serving the dressing raw.  Also, I think mustard adds a nice flavor.

in goes the mustard

3. Begin whisking the acid/mustard mixture, and slowly begin adding the olive oil in a thin stream, whisking the whole time (again this is for emulsification). After all the oil is incorporated, taste the dressing.  It should be fairly acidic and have a nice tang, but if you want it a bit milder, add some more oil.  I like mine pretty tangy! (Traditional vinaigrettes are usually 3:1 oil to water, where this one is 2:1.  You can adjust yours to taste.  You can also add a drop or two of honey to the dressing to sweeten it up a bit if you like.)

whisk whisk whisk!

4. That's it!  It's just that easy.  If you've made a larger batch and are storing it in a jar for future use, you will need to shake the jar before each use to reincorporate the ingredients.

jar of goodness!

So, that's the dressing.  But dressing alone does not a salad make.  What else do I throw in there??
The musts:
Lettuce: romaine or, gasp, iceberg if that's all I've got, but ideally a nice spring mix, local lettuces from the farmers' market, or recently I've discovered that BJ's Wholesale Club carries some very good, very fresh "gourmet" lettuces in bulk.  When you eat as much salad as we do, you can buy lettuce in bulk.  Make sure to wash and dry all lettuce thoroughly, nothing worse than gritty or soggy salad-- yuck!
Tomatoes: yes, even out of season I require tomatoes in my salad.  I find the little grape tomatoes to have the most flavor this time of year.  Don't buy anything that doesn't at least LOOK ripe in the store-- those pale pink suckers will never ripen and are going to taste like mealy cardboard.
Cucumbers: English, kirby, whatever-- crunchy cuke slices are in every salad I make.
Onion: a little sliced red onion or scallion is a nice touch, although I omit them if it's a lunch salad and I have to talk to anyone afterwards.

The optional:
Cheese: I almost always sprinkle a bit of feta cheese over my salads, but you can add almost any cheese, or none at all.  Blue cheese crumbles are nice, or shredded sharp cheddar.
Other veggies: Anything in my fridge is at risk for ending up in a salad- peppers, avocados, broccoli, or almost anything else you want to get rid of and can be eaten raw.  Even a cooked potato (in non SB times) or some sliced apple or pear can go in there!
Nuts: Especially if I'm not eating any other protein in the meal, I love nuts in salad.  Pepitas are my aboslute favorite.  They are the roasted inner kernel of pumpkin seeds, and they are delicious.  They add nice flavor and crunch to salad (especially when you can't have croutons!)
Protein: Crumbled cooked bacon, sliced turkey breast, salmon, tofu, or almost anything you might put in a sandwich, go ahead and throw it in that salad.  This will add substance and make the salad more of a meal.  Some chopped hard-boiled egg can be good, too.

yum

All dressed up!

So there you have it-- a bcd post on SALAD, you thought it would never happen (and, in fact, I did have to create a new salad "tag"for this post.  I think I see a pig flying by my window!  MMmm... pig.  See, I haven't changed that much!

So, what do you put in YOUR salads??

X

It’s Game Day at the Island Grille

by Dennis

Regular visitors to BCD know that BCD parents live on the eastern shore of Maryland, on Taylors Island, (see Facebook)  about 18 miles west of Cambridge.   Dorchester County is the largest (by area) and one of the smallest (by population) of the Maryland counties and its citizens are by and large insistent on preserving   its rural and rustic nature.   This extends to the cuisine.  Although there are a few exceptions (Bistro Poplar and Clearview), fine dining is not the reason to come to Dorchester County.  On the other hand, this area abounds in the traditional eastern shore seafood delicacies and on Taylors Island one can buy, direct from the boat, the oysters and crabs that will later make their way across the Bay in trucks.  And there are many local restaurants that do justice to these treasures.  But this article is not about the bounty of the sea.

Say What??