Sangria - the perfect "punch" for summer

I love wine and things to do with it in the kitchen. This bit is a citrus based punch using wine as the alcohol to bring on the "punch". I got the basic recipe from a Spanish exchange student that was with one of our neighbors a few years ago so it is pretty authentic. What I like about it is the citrus snap without it being overly sweet.

As far as the wine goes, chose a red you'd drink straight up as it does make a difference in the final product. There are plenty of decent $5-10 bottles that would work well. I generally use a shiraz or cab, even a blended red and get good results every time. The key is to use a red you'll like and you can't go wrong.

As this needs some sitting time to allow all the flavors to intermingle this is a great make ahead for a party that can be done the day before. One less thing to do on the day of the party always makes life a little easier.

Sangria

• 2 bottles red wine
• 1 large grapefruit
• 2 oranges
• 2 lemons
• 5-6 key limes

Slice the grapefruit, oranges, lemons into 1/2" slices and add to 2 qt pitcher. Slice the limes in half and give them a squeeze over the pitcher and add to the rest of the fruit. (Limes are stingy with their juice so you have to do the squeeze to get their juices flowing). Add red wine. Refrigerate at least 8 hours or overnight. Serve chilled with fruit for garnish in the glass.

Peach Cobbler

A quick stand by dessert is something you need in your kitchen arsenal. Something for those impromptu get-togethers to satisfy the sweet tooth and let your guests know you enjoy their company kind to treat. This peach cobbler is mine. Been making it since high school which suffice to say will date it back to the last century.

It is simple and if you use the whisk attachment on a stand mixer it falls into the "stupid easy" category which is what I am all about. I could also make this a dedication to Paula Deen or Ina Garten as both start more than a few desserts with "a stick of butter".

Peach Cobbler

1 C Flour

1 C Sugar

1/2 C Butter (1 stick) - melted

1/4 t baking powder

1/4 t salt

1 large egg

1 t cinnamon

1 t vanilla

2 14.5 oz cans peaches

Preheat oven to 350F.

Drain 1 can peaches and add to an 8"X8" baking dish. Add the other can of peaches with their liquid to the baking dish. (2 cans of juice is way too much). Add vanilla and stir to mix in. Sprinkle 1/2 teaspoon of cinnamon over the peaches.

In mixing bowl add flour, sugar, salt, cinnamon and baking powder. Toss to combine. Add slightly beaten egg and with whisk attachment mix on medium 1-2 minutes until the egg is combined and the mixture resembles coarse sand.

Sprinkle topping mixture evenly over the peaches. Pour melted butter over the topping mix. Bake for 55-70 minutes until topping is deep golden brown. Cool 15 minutes, serve warm.

I tend to be a little generous with the cinnamon, you can too at this point in the recipe.
Not much left after 4 people jumped in and started shoveling.

"Beater Blade" best little gadget in my kitchen

A few weeks back I was at Sur La Table and a friend I was with spotted the "Beater blade". It looks like the beater attachment for my Kitchenaid with one added feature. Silicone Rubber spatula blades that reach out to the sides and bottom of the mixing bowl.

Could this be nirvana? Could it mean no more having to stop the beater a few times during mixing to make sure all the stuff on the sides and bottom get beat in? Did it mean I no longer needed a separate spatula to scrape the batter into the baking pan? Did it mean...?

It actually pretty much measured up to its promise and turned out to do a very nice job. As the beater rotates and spins around the bowl it scraped down every bit of the bowl and didn't miss a single bit of flour or liquid. It does squeak as it scrapes the sides at first until the liquid is incorporated. Remedy is simple give the spatula blades a dampening with the butter, oil etc., called for in the mix.

I did note that there was bits of flour along the back side (leeward side) of the blades that didn't get mixed. Not a big issue, certainly a lot better than the blade that came with the mixer.

Another nice feature is that since the blades are already contoured to your mixing bowl it is much easier to scrape out all the batter into the baking dish than a regular spatula can do. Its lack of a long handle does mean as you scrape you do get your knuckles into the batter towards the end of the filling of the baking dishes. Not a big deal just a little observation.

Worth the 9.99 I paid for it. Yes.

More deets at the Beater Blade site.

Easy Oven BBQ Chicken

I'm one of those "chicken is a flavor delivery device" kinda beef guys. In other words, I won't go out of my way to make it and won't order it in a restaurant. But, I have a family who loves the stuff so I find ways to pack in the flavor so I can enjoy it.

Oven BBQ is a fast way to get the flavor of a good 'que without having to hassle with a grill. Liquid smoke is the answer to getting the smokey flavor in. Using your favorite rub is the last half of the secret of making the oven baked stuff taste nearly as good as the grill. Yes, Virginia there is a Santa Claus and this Santa is going to give up his until now uber-secret rub recipe. (I won't be giving up my sun-dried tomato BBQ Sauce though...but I do pass jars along on request to fans of it when I make a batch).

Oven BBQ Chicken

4 chicken breasts - skin removed

2 T liquid smoke (I use the mesquite flavor)

4 T dry rub

Preheat oven to 350F. Place chicken breasts into a bowl and add the liquid smoke to marinate. Allow to sit 5 minutes. Use 1T per breast and rub into both sides very well. Place chicken breasts on a baking sheet sprayed lightly with a cooking oil. Bake 30-40 minutes until done. Serve with favorite BBQ Sauce.
Now for the dry rub. It is a recipe I came up with on my own, feel free to tweak as needed. Mine started loosely as a St Louis Style rub given to me by a friends folks when we lived near St Louis. I just can't keep to a recipe so I added in some extra spices that amp up the flavor without adding calories. IT is so good that you don't even have to add sauce to your ribs, chicken or whatever you apply it too.

Dry Rub Mix

• 1 C Paprika
  
• 1 C Brown Sugar
  
• 1 T sea salt (or kosher)
  
• 2 T dried Onion Flakes
  
• 2 T dried garlic
  
• 1T black pepper
  
• 1 T dry mustard
  
• ¼ t cayenne pepper
  
• ½ t red pepper flakes
  
• ¼ t nutmeg
  
• ½ t allspice
  

Put mix in blender or food processor and pulse until well blended. For large bulk spices I like to use “It’s Delish” brand as its huge quantities very cheap. Sea Salt or Kosher work better than regular table salt as they are sweeter with no metallic aftertaste. Store in cool dark place.

Barley Thyme Soup

Lazy Sunday, cool breezes and something special for lunch.  All from leftovers on hand its quite tasty and very healthy with the addition of a grain like barley.

You'll note that I subbed in green onions with their tops instead of using just a large onion.   I did this as the flavor is a bit softer then a mature onion and adds just a nice roundness to the final soup.  

Barley and Thyme Soup

• 1 1/2 c diced ham
  
• 1 med onion coarse chopped
  
• 4 green onion sliced including green tops
  
• 1 carrot diced
  
• 1 c sliced celery
  
• 1 c pearl barley
  
• 2 sprigs fresh thyme
  
• 2 14.5oz cans chicken broth
  
• 2 T butter
  
• 2 T olive oil
  
• 1 T fresh ground black pepper

Heat oil and butter until butter starts to sizzle.  Add onion, carrot, celery and thyme.   Cook 5-10 minutes over medium heat until onion is soft and clear.  Add ham and barley.   Cook another 5-10 minutes until the onion begins to brown.

Add broth and 2 cans of water.  Bring to boil then reduce heat and cover.  Simmer 1 1/2 - 2 hours or until barley is al dente but cooked through.  Just prior to serving skim off the thyme sprigs.  Test seasoning and adjust if needed. 

Sourdough Pumpernickel Bread

Here we go again, bread baking and its the sourdough stuff.  I've had a bread machine for years and love the results with it, but this sourdough starter I have just rocks and actually makes manual bread making fun again.

Just a note I do use regular all purpose flour for the starter maintenance.  The bread flour when specified is there to achieve a crumb texture different than regular all purpose will yield.  It is higher in gluten and delivers a larger, stronger crumb.

This recipe is an original from me.  It's a combo of flavor ideas and ingredient proportions from other recipes.  I liked the end result, very much a sour taste to the rye.  Can't wait to use it for some pannini's later today.

Sourdough Pumpernickel Bread

• 2 1/2 C starter sponge
  
• 2- 2 1/2 cups bread flour
  
• 1/2 C rye flour
  
• 2 T Dark baking cocoa 
  
• 1 T caraway seed
  
• 2 T olive oil
  
• 4 t sugar
  
• 2 t salt 
  
• kosher salt for sprinkling 
  

Before adding ingredients did you remember to reserve starter for the future?

To the sponge add 2C flour,rye flour, cocoa powder, caraway seed, olive oil, sugar and salt.  Knead with dough hook until a ball forms (called a boule).  This is a wet dough but if too wet add additional flour 1 heaping Tablespoon at a time until it forms a tight ball.   Very important that you touch and poke this dough.  Knead about 5 minutes with dough hook.  Even though wet it should have the feel of regular white or french style bread.  Do not over knead.

Oil your hand, take the dough and roll it into the middle several times until you have a smooth ball.  Place in a well oiled bowl.  Cover with plastic wrap.  Allow to rise in warm spot 2-3 hours until doubled in size.  

Remove and punch down the dough, knead a couple of times and start rolling folding into a tight smooth ball.  At this point in time you can do one of two things.  First is let it rise to bake now or allow it to sit refrigerated overnight to develop a stronger "sour" taste.  

Bake now.  Preheat oven with a pizza stone to 500F.  Place the newly formed boule on a piece of parchment paper cut to about 1" wider than the boule. Cover and allow to rise about 1 hour or until doubled in size.  When double slash top with a razor blade or cut with sharp scissors a series of gashes.  Brush dough with water and sprinkle on the kosher salt.

 Place the boule on its paper in the oven on the pizza stone.  Reduce heat to 400F and bake 60-75 minutes until golden brown and instant read thermometer reads 200F.

Bake Later:  Return the boule to the oiled bowl and place in refrigerator overnight.  Remove and give it a quick need then reform the boule by rolling itself into the middle until a tight smooth ball forms.  

Place the newly formed boule on a piece of parchment paper cut to about 1" wider than the boule. Cover and allow to rise about 1 hour or until doubled in size. When double slash top with a razor blade or cut with sharp scissors a series of gashes.  Brush dough with water and sprinkle on the salt of choice.

Preheat oven with a pizza stone to 500F.  Place the boule on its paper in the oven on the pizza stone.  Reduce heat to 400F and bake 60-75 minutes until golden brown and instant read thermometer reads 200F.

Bloggers Picnic today 3/28/09

Noon to 4PM"ish", Farnsworth Park, Altadena CA. MAP HERE.