Tea from a coffee pot...

My little mid-century home has a wealth of built in storage disguised as a china cabinet in the dining room. Deep within the closed bottom cabinets, I found my old percolating coffee pot about a week ago. It was by accident, really, since I had to rearrange cookbook space due to the new additions. I can proudly say that I think I now have more cookbooks than any other genre of book, an obsession that really is only curtailed by my lack of funds. Fortunately, I have a great library within walking distance to fill in my gaps.

I'm not sure what made me decide to making tea in this contraption, but I figured this brand new percolator was not going to live out its life hiding away in the depths, or brewing up coarse grind coffee. Back when I got the percolator, 1996 I think, I did use it for coffee. I was not impressed with the lifeless, lackluster joe that emerged. In those days, I resulted to straight espresso instead of the brewed coffee that is currently my morning mainstay.


Faberware. A decade has passed, and it is still in the same pristine condition I left it in. No crazy, leftover coffee smells either. The tea snobs may shutter at my new found method of brewing, but I don't think I'll succumb to regular brewing again, at least for awhile. The basket neatly holds loose tea and prevents it from littering the water. It's a self-contained unit and only needs to be plugged in for about 3 minutes to cycle.


Granted, I think I do prefer the method of strainer basket for my nicer (and more expensive) Rishi Teas, since they can then endure multiple infusions. When I ran a second infusion of this Cinnamon Plum (below), a new seasonal obsession, it was rather weak - but not really non-palatable. But if you are in a hurry for great tea, and don't worry about the waste (or are using a teabag), 3 minutes is all it takes before you could be pouring that first cup.


I have recently recultivated a love affair with Celestial Seasonings. When I was a kid, there was a menagerie of CS boxes lining the back of the stove at my best friend's house.

I thought the artworks were amazing: of the boxes that I still remember - Tension Tamer: a princess atop a great green dragon, Bengal Spice:a burly, lounging tiger, and my most favorite Mint Magic: with its wizard conjuring up a golden chalice, presumably filled with my favorite beverage)....and what a treat to choose from 30 different kinds of tea! We liked tea at my house too, but usually we had only one kind open at a time. Even now, when you ask my Dad or Brother if they want tea, it is just assumed that you mean Lemon Zinger. I can see why. I recently bought a carton and am drinking it with honey.

just 3 more minutes...

My cabinet has expanded to include several open boxes. I like the choice of boxes, but I still waver back to my loose teas. A short list of links to my most favorites lately:

If you happen to have a percolating coffee pot around, I'd suggest having a go with tea brewing. My 4 cup pot is perfectly suited to one tea bag, I'm supposing because of all the percolating going on.

adaptation.

I think it may be impossible for me to follow a recipe without making alterations of some kind. Strangely, however, I always need a base as a jumping off point. If I can at least visualize a final result, I can see all my tweaking to be done along the way. If there was ever anything that a culinary school could do for me, it would be to school me on the science of cooking. In lieu of that, I guess I'll always have Alton.

This past week, I've been altering lots of things. First, a soup that began as Thai-Style Chicken and Rice Soup at Epicurious.

adaptation #1: Thai-Style Soup.

My secret ingredient came by accident when my Husband (who, incidentally, is really incapable of eating any Asian/Latin/Egg dishes without a hot sauce addition of some kind) added the sweet chili sauce before eating.

The original recipe, at the link above, had you straining out the ginger and garlic. This is too much work for me, and I hate to think of the flavors I'd be missing out on, so I'll recant my Thai-Style Soup recipe for you here:

adapted Thai-Style Soup

1 onion, chopped
2-4 garlic cloves, thinly sliced (the larger you leave the pieces, the milder the final result: Thanks for telling all the secrets of garlic, Alton Brown...)
1 T. Thai Curry Powder (or Thai Red Curry Paste)
1 t. ground coriander
2 inch piece of ginger, grated on the microplane (or chopped finely)
8 c. (2 quarts) chicken stock, or equivelent substitution
4 c. water
1 can coconut milk (I used to buy "Lite Coconut Milk" from Trader Joe's, since there are no crazy chemicals, and it's really cheap. Then R1 told me, why not just buy the real deal since they just add water to "Lite" coconut milk - not that I'm eating coconut milk Morning, Noon and Night mind you - you can freeze a partial can, not in the can of course, if you only want to use half. The Thai Kitchens brand is seriously delicious, and also crazy chemical-free. One whole can of silky, thick, full-fat coconut milk in this soup was perfect.)
2 c. cilantro, coarsely chopped
1 c. basmati rice
1/2 lb. (or more to your liking) boneless, skinless chicken breast, thinly sliced crosswise OR 3/4 lb. medium shrimp 31-35 count, peeled and deveined or (I'm wagering) one block extra firm tofu
2 c. or so frozen peas, if you are out of season
2 T. or more fish sauce
salt, 1 1/2 t. or to taste
Mae Ploy Sweet Chili Sauce to serve (buy this from an Asian food store, and it's less than $3...)

In a dutch oven, heat a bit of olive oil (or any oil you cook with) and saute the onion, garlic and ginger until translucent, about 5 minutes or so. I actually like to heat the oil up with the garlic, since I think it makes it milder - a trick I plucked from Marcella Hazan. When the onions are appropriately sauteed, add the curry powder (or paste) and coriander and stir for 1 minute.

Next, add the stock and water. If you are holding this to make later - this is a good place to put the lid on and turn off the heat. If you are continuing: bring to a simmer and add the rice. Start checking for the doneness of the rice at about 12 minutes. You really only need to cook the chicken in simmering water for 3 minutes (so make sure you do slice it thinly), so I like to add it when the rice in just about to be done. I will say, that normally rice in soup seems to grow. The basmati rice, however, seemed to stay about the same. Even after it rested in the fridge for a day or two.

When the rice is near cooked, add the chicken, and simmer until just cooked, about 3 minutes. Stir in coconut milk, cilantro, peas and fish sauce, and cook until the peas are tender, about 2 minutes. Adjust seasoning with salt.

Serve with sweet chili sauce. After our initial dinner, I froze 2 quarts of the leftover soup in jars and saved 1 quart for my lunches (I finished the last bowl today). I like having frozen soup on hand, since I don't really buy canned soup. After my initial impression with the longevity of the rice in the icebox, I'm looking forward to delicious thawed frozen leftovers sometime in the future.

adaptation #2: Susan Purdy's bread pudding.

In Have Your Cake and Eat it Too, Susan Purdy massively adapts higher fat recipes into relatively guilt free pleasures. Late last week, I had a half a loaf of bread to use up so I made a variation of her bread pudding, as I have several times in the past. My Mom gave me a copy of this book, and I confess that while it does have a few things that I like, it does tend to be a little to lean for me. If you want a low-fat alternative that you want to eat up in one day, this is the book for you. I've found I liked most of the recipes, but they are too low in fat to taste good for the 7 days that I want and need a recipe to endure - and also cake that is so lean seems to mold fast at room temperature, and I like my cake out on the counter where it can stare at me.

She also seems to have a phobia of egg yolks, which I know was all the rage a few years back. Instead of using her approach of fewer egg yolks and more egg whites for this bread pudding, I like to just throw in 2 eggs and be done with it.

A poor pictorial rendition, as it came out of the oven in the evening...

adapted Bread Pudding:

Combine 4 cups of bread cubes (I love to use artisan style bread here since it really holds up), 2 T. of dark brown sugar and a pinch of salt in 2 c. of milk (originally 1%, but I use skim) for 15 minutes.

Meanwhile, mix 2 eggs 1/4 cup granulated sugar (recipe calls for 1/2 cup if you like it sweeter), 3/4 c. milk, 1/4 c. whisky or rum, 1/2 t. cinnamon, 1/2 t. nutmeg, 1 t. vanilla extract and 1/2 c. raisins. Pour mixture over the bread cubes, and transfer to a 9x9 glass baking dish.

I like to poke any visible raisins under the surface so they plump up nicely. Bake at 350 degrees for about an hour, checking at the 45 minute mark. I never bother, but you can bake in a bain marie (hot water bath) as well. It may take slightly longer. Bake until the custard sets. Since it isn't an egg heavy custard, it is a looser interpretation of custard. But rest assured the results are adequate, politely boozy, and rapidly devoured by bread pudding fanatics (a.k.a. me in my household...). It also keeps quite well in the fridge for nearly a week.

adaptation #3: Insanely Healthy Pumpkin Bread

I got it in my head that I desperately needed Pumpkin Bread. Partially because we read the Runaway Pumpkin, on Lindy's advice, and Boy-O was talking about it. A quick Googling unearthed this recipe with so much room for adaptation that I knew I had to make it.

I really did mostly follow the recipe, and was taking it up on adding whatever I had to laying around to use up. Below you can see the leftover almonds mixed with powdered sugar from the last Daring Baker Challenge. I guess it pays not to ever throw anything away...

I also used up several other tablespoons here and there of chopped up nuts. My only mistake was adding additional chopped nuts to the tops before baking. Usually they toast and sink perfectly into the bread, resulting in my favorite way to enjoy nuts in quick breads. But due to the stiffness of the batter, I think I've eaten most of them as they have fallen off during slicing...but I'm not complaining.

I've wrapped it in foil, and parked it in the fridge since it is very dense and English-puddinglike. Today I discovered that it is incredible spread with grape jelly, and somehow it really enhances the pumpkin flavor. I opted for the very low sugar content, and even abstained from adding my new favorite baking ingredient, brown rice syrup. It's Insanely Healthy, and the Boy-O loves it. Into the keeper file...

I think the hardest thing about this whole food-blogging thing is determining when a recipe becomes "Mine". I'm wondering if there is a legal department somewhere defending the intellectual properties of cooks around the country, and if some mad recipe writer somewhere is going to sue me for what little I have. Fortunately, I feel that food folk are some of the nicest people out there, and that sharing really is in the best interest of all of us- adaptations and all.

I hope if I've made your recipes, I've done you justice. I really do set out to start each recipe by making it once in its written form. I will continue to include links to original recipes, and the sources of my original inspirations. Meanwhile, I'll continue the adaptations until I find my next photo-worthy post.

Obsession has officially set in: Burp! Where Food Happens...

I woke up at 2:45 this morning and just could not go back to sleep. I haven't really had this problem in quite a long time, since I usually hit the sack after midnight, and am promptly refreshed in about 7 hours. I turned in about 10 last night to try and re-cultivate my reading habit, which has fallen by the wayside as of late. If it's not a food blog recipe, or the paper a couple of times a week I'm probably not reading it, and that is terrible. Like all things, I tend to go through cycles and get into and out of things that turn into Obsessions.

I suppose that is what happened around 3 am when I decided to do a little reading on the iPod so I didn't have to turn on the light. I discovered Burp! Where Food Happens a few weeks ago when trying to find other Milwaukee food bloggers. Not only did I find that there aren't many of us, I found that sometimes you meet people on accident and could immediately strike up a friendship. I never was (or I dare not say, could be) someone who would cultivate an online friendship. Or maybe, more appropriately, I never thought that it could happen to me... But this Lo that writes Burp! is fast becoming someone I'm proud to know. She is full of advice, encouragement and great recipes. A link to Burp! will forevermore be found to the right of my posts in the Food Blogger Obsessions category , and you can click here to be magically transported to their online trove of recipes.

As a healthy hour or so of my normal sleeping cycle was blissfully given over to the recipes that Lo and her husband Peef generously lent to the Internet world, I was amazed that one site could have so many perfect things that I would want to make. It seems that we share the same palate as well as the desire to cook (and bake) with what is around us in the greater Milwaukee area. After about a half dozen bookmarks to the rapidly growing recipe file on the iPod (I fear I'm going to need more memory soon), I finally was able to get back to bed - albeit dreaming of Cornmeal Waffles that were going to be my breakfast.

I used half the recipe, eyeballed the oil instead of using butter (I save that for company), and used 1 egg for my half-ing endeavors, and they were the best waffles I've ever produced. Boy-O even ate one of the 2 leftover as a snack this afternoon. Another of the coolest things about their site is that they discuss, and then have the recipes posted seperately. This is pure perfection for insomniacs, as I just trolled through the archives, pleasantly reading as if I were deeply embroiled in Shakespere. Here are the links to another several recipes that will be made sometime in the near future:

I could go on and on, but I won't since you should stop what you are doing and head over there to find out what you are going to have for supper.

I'm kind of hoping I'll have another sleepless night tonight so I can get through the rest of the archive. Better go charge up my battery...

Brussel sprout lunch.

brussel sprout lunch, originally uploaded by Rcakewalk.

Last night I decided to make some steak, since I have to make way in my deep freeze for the new grass fed beef shipment that is coming shortly. I love having a properly stocked freezer now, and there is nothing better than not knowing what to have for supper and then coming up with something fantastic without leaving the home. I also love that I finally figured out that gas grill, so that even though I was grilling in the dark, it was a snap.

I, of course, am not really ever able to finish a whole steak. I saved it for a lunch, and added it, cubed, to a salad with lots of beets. I intentionally made too many garlic mashed potatoes with high hopes of a Shepard's pie in the next day or two. I haven't eaten brussel sprouts in years, and got some in the Harvest Share CSA box last week. Does this seem like a rather large lunch to you? It was. Lately I've been hungriest at the mid-point of the day, especially if my morning includes a walk. In fact, yesterday I didn't know how I'd have room to have steak for dinner after too large a bowl of leftover Rancho Gordo bean soup garnished with about half a mango. Yet, something miraculous happens each day at sunset (now hovering ridiculously overhead around 4:30), I do get hungry again.

I love that I signed up for the Saveur magazine's once a week online newsletter. It's emailed and loads quickly on the iPod touch, and always has a week of interesting meals to choose from. It was here I found a base recipe here for last night's sauteed brussel sprouts:

(In which you first boil them for about 3-5 minutes until mostly tender, and then drain and cool them to room temperature. When they are cool enough to handle, slice in half. Saute an onion in a bit of butter and olive oil until golden, about 5 minutes, then add in the halved brussel sprouts and saute until beginning to brown, about 5 more minutes. Then toss in a handful of toasted pecans, or any nut really.)

My Husband liked them! I think "not bad" was the actual quote, but the plate was suspiciously cleaned of them, so I'm taking it as a win. I think if bacon was involved, I could have gotten a better quote. Either way, I'm going to try and make these forgotten vegetables more often.

My first Giveaway winner (and a picture of the interior of the PIE)

CONGRATULATIONS, Lindy!

As I just got back from typing in my minimum and maximum numbers at Random.org, (labor intensive I might add, as I only had 2 comments) lucky numero uno will be hand delivered the POM jelly and a matching jar of homemade muesli. Lindy attends library day at the same time as the Boy-O and I, so it's even likely I'll even get my jars back!

If you're reading this today, Lindy, I'll bring it tomorrow...

I think the jelly looks best when held up to the light.

Though I was a mite daunted with the lack of interest in my POM Jelly giveaway, I don't think it will be my last. All of you friends of mine who have trouble commenting will need to give me a call, and I can walk you through it! Also, I can add you to a list in Blogger that automatically emails you every time I post: Just click on my profile on the left and shoot me an email so I can add you.

Meanwhile, if there was a way to giveaway a pie (at least to non-local readers), I would be totally up for that since the pie making bug has struck. All but about 3 generous pieces were gone after a lovely weekend spent visiting. I realized that I never took a photo of the interior:

One staunch non-dessert eating friend declared it the best pie ever. I thought it was good, but do prefer more thickening and softness in the apples. I was really alone in my opinion however, since the others liked it for its al dente qualities and lack of thickened liquid.

I have about 3 days left of this pie, and I'll be ready to attack some other dessert. Any requests? Maybe I'll get on the ball and accomplish the Daring Baker's Challenge early this time. I owe it to myself to be a tad more organized this month...