Cincinnati Goetta
aka “Cincinnati Caviar”
1 lb ground beef
1 lb ground pork
8 cups water
2 ½ cups steel cut oats
1 large onion, diced
2 bay leaves
½ tsp rosemary
½ tsp thyme
3 tsp salt
pinch of pepper
In a large pot, combine oats, salt and pepper in the water and bring to a boil. Turn down, cover and let simmer for 2 hours
Add the meat, onions and spices. Cover and cook for another hour, stirring occasionally. Remove bay leaves. Pour the mixture into loaf pans and let cool. Refrigerate until ready to use.
Slice loafs about ½ inch thick and fry in a bit of butter or oil until browned.
Caprese Quiche
1 cup flour
¼ tsp salt
¼ pound butter
1 egg yolk
3 tablespoons ice water
Remaining egg white plus 3 more eggs
2 cups milk or cream
½ tsp salt
½ tsp pepper
½ tsp cayenne pepper
3 Roma tomatoes, sliced
½ cup fresh basil leaves, sliced
1 lg fresh mozzarella ball, diced
Preheat oven to 450 degrees F.
Combine flour and salt, then add the butter and mix until crumbly. Add in the egg yolk and water and mix until a ball is formed. Breaking off small pieces, fill the bottom of the pie or quiche pan. Prick with a fork a few times and then bake for 5 minutes. Remove and allow to cool while preparing custard and ingredients.
For the custard, mix together the remaining egg white and additional 3 eggs with milk, salt, pepper and cayenne. Layer tomatoes, basil and mozzarella into bottom of crust and then pour custard over ingredients.
Bake for 15 minutes on 450 degrees F and then an additional 30 minutes on 350 degrees F.
Zucchini and Potato Hash Browns
½ lb russet potatoes, peeled
½ lb Zucchini, peeled
½ tsp garlic salt
½ tsp pepper
2 tbsp butter
1 tbsp olive oil
3 tbsp grated onion
Grate peeled potatoes and zucchini into a large bowl. Dry thoroughly by squeezing in a paper towel. Toss with garlic salt and pepper.
In a large skillet, heat half the butter and half the olive oil until sizzling. Add the onion and cook for a few minutes or until translucent over high heat. Add the potatoes and zucchini, pack down into skillet with a spatula.
Reduce heat and cook for 7 minutes. Flip hash browns onto a plate and add the remaining butter and olive oil to the skillet. Slide the has brown back into the pan with the uncooked side down and cook for another 5 minutes until the bottom is crisp and golden.
Tuesday, March 31, 2009
Tuesday, March 24, 2009
Spicy Southern Fish Fry
Jalapeño Hush Puppies with Chipotle Tartar Sauce
Hushpuppies are finger-shaped dumplings of cornmeal that are deep-fried and traditionally served with fried catfish. Also know as corn dodgers, they are especially popular throughout the South. There are several interesting stories of the origins of hushpuppies:
The oldest story is that hushpuppies originated in the settlement of Nouvell Orleans (later called New Orleans, Louisiana), shortly after 1727. They were created by a group of Ursuline nuns who had come from France. The nuns converted cornmeal into a delicious food that they named croquettes de maise. The making of these croquettes spread rapidly through the southern states.
An African cook in Atlanta is said to have given the name hushpuppy to this food. When frying a batch of catfish and croquettes, a nearby puppy began to howl. To keep the puppy quiet, she gave it a plateful of the croquettes and said, "hush, puppy." Since the name was cut, it stuck. This same story is also attributed to a Creole cook.
Hunters and trappers could be on the trail for days at a time. At suppertime the hunting dogs would get hungry, so the hunters would mix a batter out of cornmeal or flour and cook it in grease on the campfire. Then they would throw the fried dough to the pups, telling them to be quiet, shut up, or "hush."
Confederate soldiers would sit beside a campfire preparing their meals. If they detected Yankee soldiers approaching, they would toss their yapping dogs some of the fried cornmeal cakes with the command "Hush, puppies!"
In the South, the Salamander was often known as a "water dog" or "water puppy." These were deep-fried with cornmeal and formed into sticks. It is said they were called hushpuppies because eating such lowly food was not something a southern wife would want known to her neighbors
Source: http://whatscookingamerica.net/Bread/Hushpuppies.htm
6 cups vegetable oil for frying
1 ½ cups self-rising cornmeal
½ cup self-rising flour
½ teaspoon baking soda
½ teaspoon salt
1 small onion, chopped
1 jalapeño pepper, chopped
1 cup buttermilk
1 egg, lightly beaten
1 cup mayonnaise
2 tablespoons drained capers, chopped
2 tablespoons chopped cornichons, gherkins or dill pickles
1 1/2 tablespoons fresh lime juice
1 tablespoon minced canned chipotle chilies (adobo)
Using a deep pot, preheat oil for frying to 350 degrees F.
Using a mixing bowl, stir together the cornmeal, flour, baking soda, and salt. Stir in the onion and jalapeño. In a small bowl, stir together the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients and mix until blended. Drop the batter, 1 teaspoon at a time, into the oil. Dip the spoon in a glass of water after each hush puppy is dropped in the oil. Fry until golden brown, turning the hush puppies during the cooking process. Place cooked puppies onto paper towel lined plate.
To make the tartar sauce combine mayo, capers, pickle, lime juice and chilies.
Beer Battered Fish Tacos
Ensenada, Mexico claims to be the birth place of the fish taco, and they are advertised at restaurants throughout the city where many claim that their taco is the original. The best place to sample them is at any of the small food stands that line the streets around the Mercado Negro, Ensenada’s incredible fish market. The fish tacos served are simply small pieces of batter-coated, fried fish in a hot corn or wheat tortilla.
People in the coastal areas of Mexico have been eating fish tacos for a long time. The history of fish tacos could seemly go back thousands of years to when indigenous North American peoples first wrapped the plentiful offshore catch into stone-ground-corn tortillas. The people of Ensenada say their port town is the fish taco's true home, dating at least from the opening of the Ensenada mercado, in 1958.
The people of San Diego, California, have been hooked on fish tacos since 1983. In fact, fish tacos are the fast-food signature dish of San Diego: they're cheap to buy and fast to make. Fish tacos were popularized in the United States by Ralph Rubio, who first tasted them while on spring break in Baja, Mexico. According to the story he tells, there was one Baja vendor he especially liked, a man named Carlos, who ran a hole-in-the-wall taco stand with a 10-foot counter and a few stools. Carlos fried fish to order and put it on a warm tortilla. Customers added their own condiments. Rubio tried to persuade Carlos to move to San Diego, but Carlos was happy where he was and would not budge. He did agree, however, to share his recipe, which Rubio scrawled on a piece of paper pulled from his wallet. Several years later, Rubio opened his own restaurant in San Diego, called Rubio's - Home of the Fish Taco. Today, fish tacos are legendary and are sole throughout San Diego and the Southwest.
Source: http://whatscookingamerica.net/History/Tortilla_Taco_history.htm
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup beer
½ cup plain yogurt
½ cup mayonnaise
1 lime, juiced
1 jalapeno pepper, minced
1 teaspoon minced capers
½ teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon dried dill weed
1 teaspoon ground cayenne pepper
1 quart vegetable oil for frying
1 pound cod fillets, cut into 2 to 3 ounce portions
1 (12 ounce) package corn tortillas
½ medium head cabbage, finely shredded
To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps).
To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.
Source: http://allrecipes.com/Recipe/Fish-Tacos/Detail.aspx
Fresh Hand Cut French Fries
5 lbs russet potatoes, unpeeled and cut into ¼ in strips
1 tbs lime juice
1 quart vegetable oil for frying
Salt
After cutting potatoes into strips, let soak in cold water and lime juice for approximately 10 to 30 minutes. Meanwhile, place vegetable oil into a large pot or fryer and heat to 360 degrees. Be sure to heat to a proper temperature because placing the raw vegetables into cold oil will cause them to absorb more of the oil and become more dense. Remove soaking potatoes and spin or place on paper towels to let excess water drain off. Once oil has reached temperature, place raw potatoes into oil in manageable batches and let cook for 3 ½ to 4 minutes or until golden brown. Place cooked potatoes onto a paper towel lined dish to drain excess oil. Allow to cool for a few minutes and then dust with salt to taste.
If preparing in the oven, place water soaked potatoes onto baking sheet and drizzle with oil and salt. Bake in a 450 degree oven for 30 minutes or until golden brown, turning occasionally.
Hushpuppies are finger-shaped dumplings of cornmeal that are deep-fried and traditionally served with fried catfish. Also know as corn dodgers, they are especially popular throughout the South. There are several interesting stories of the origins of hushpuppies:
The oldest story is that hushpuppies originated in the settlement of Nouvell Orleans (later called New Orleans, Louisiana), shortly after 1727. They were created by a group of Ursuline nuns who had come from France. The nuns converted cornmeal into a delicious food that they named croquettes de maise. The making of these croquettes spread rapidly through the southern states.
An African cook in Atlanta is said to have given the name hushpuppy to this food. When frying a batch of catfish and croquettes, a nearby puppy began to howl. To keep the puppy quiet, she gave it a plateful of the croquettes and said, "hush, puppy." Since the name was cut, it stuck. This same story is also attributed to a Creole cook.
Hunters and trappers could be on the trail for days at a time. At suppertime the hunting dogs would get hungry, so the hunters would mix a batter out of cornmeal or flour and cook it in grease on the campfire. Then they would throw the fried dough to the pups, telling them to be quiet, shut up, or "hush."
Confederate soldiers would sit beside a campfire preparing their meals. If they detected Yankee soldiers approaching, they would toss their yapping dogs some of the fried cornmeal cakes with the command "Hush, puppies!"
In the South, the Salamander was often known as a "water dog" or "water puppy." These were deep-fried with cornmeal and formed into sticks. It is said they were called hushpuppies because eating such lowly food was not something a southern wife would want known to her neighbors
Source: http://whatscookingamerica.net/Bread/Hushpuppies.htm
6 cups vegetable oil for frying
1 ½ cups self-rising cornmeal
½ cup self-rising flour
½ teaspoon baking soda
½ teaspoon salt
1 small onion, chopped
1 jalapeño pepper, chopped
1 cup buttermilk
1 egg, lightly beaten
1 cup mayonnaise
2 tablespoons drained capers, chopped
2 tablespoons chopped cornichons, gherkins or dill pickles
1 1/2 tablespoons fresh lime juice
1 tablespoon minced canned chipotle chilies (adobo)
Using a deep pot, preheat oil for frying to 350 degrees F.
Using a mixing bowl, stir together the cornmeal, flour, baking soda, and salt. Stir in the onion and jalapeño. In a small bowl, stir together the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients and mix until blended. Drop the batter, 1 teaspoon at a time, into the oil. Dip the spoon in a glass of water after each hush puppy is dropped in the oil. Fry until golden brown, turning the hush puppies during the cooking process. Place cooked puppies onto paper towel lined plate.
To make the tartar sauce combine mayo, capers, pickle, lime juice and chilies.
Beer Battered Fish Tacos
Ensenada, Mexico claims to be the birth place of the fish taco, and they are advertised at restaurants throughout the city where many claim that their taco is the original. The best place to sample them is at any of the small food stands that line the streets around the Mercado Negro, Ensenada’s incredible fish market. The fish tacos served are simply small pieces of batter-coated, fried fish in a hot corn or wheat tortilla.
People in the coastal areas of Mexico have been eating fish tacos for a long time. The history of fish tacos could seemly go back thousands of years to when indigenous North American peoples first wrapped the plentiful offshore catch into stone-ground-corn tortillas. The people of Ensenada say their port town is the fish taco's true home, dating at least from the opening of the Ensenada mercado, in 1958.
The people of San Diego, California, have been hooked on fish tacos since 1983. In fact, fish tacos are the fast-food signature dish of San Diego: they're cheap to buy and fast to make. Fish tacos were popularized in the United States by Ralph Rubio, who first tasted them while on spring break in Baja, Mexico. According to the story he tells, there was one Baja vendor he especially liked, a man named Carlos, who ran a hole-in-the-wall taco stand with a 10-foot counter and a few stools. Carlos fried fish to order and put it on a warm tortilla. Customers added their own condiments. Rubio tried to persuade Carlos to move to San Diego, but Carlos was happy where he was and would not budge. He did agree, however, to share his recipe, which Rubio scrawled on a piece of paper pulled from his wallet. Several years later, Rubio opened his own restaurant in San Diego, called Rubio's - Home of the Fish Taco. Today, fish tacos are legendary and are sole throughout San Diego and the Southwest.
Source: http://whatscookingamerica.net/History/Tortilla_Taco_history.htm
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup beer
½ cup plain yogurt
½ cup mayonnaise
1 lime, juiced
1 jalapeno pepper, minced
1 teaspoon minced capers
½ teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon dried dill weed
1 teaspoon ground cayenne pepper
1 quart vegetable oil for frying
1 pound cod fillets, cut into 2 to 3 ounce portions
1 (12 ounce) package corn tortillas
½ medium head cabbage, finely shredded
To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps).
To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.
Source: http://allrecipes.com/Recipe/Fish-Tacos/Detail.aspx
Fresh Hand Cut French Fries
5 lbs russet potatoes, unpeeled and cut into ¼ in strips
1 tbs lime juice
1 quart vegetable oil for frying
Salt
After cutting potatoes into strips, let soak in cold water and lime juice for approximately 10 to 30 minutes. Meanwhile, place vegetable oil into a large pot or fryer and heat to 360 degrees. Be sure to heat to a proper temperature because placing the raw vegetables into cold oil will cause them to absorb more of the oil and become more dense. Remove soaking potatoes and spin or place on paper towels to let excess water drain off. Once oil has reached temperature, place raw potatoes into oil in manageable batches and let cook for 3 ½ to 4 minutes or until golden brown. Place cooked potatoes onto a paper towel lined dish to drain excess oil. Allow to cool for a few minutes and then dust with salt to taste.
If preparing in the oven, place water soaked potatoes onto baking sheet and drizzle with oil and salt. Bake in a 450 degree oven for 30 minutes or until golden brown, turning occasionally.
Tuesday, March 17, 2009
Luck O' The Irish
St. Patrick's Day
St. Patrick's Day celebrates the death of the Catholic saint in the 5th century, his death recognized on his religious feast day, the 17th of March each year. Patrick was a man born in Britain to a wealthy family who became a missionary after being taken prisoner in Ireland for more than six years. He returned to Ireland to try to convert the Irish pagans to Christianity. Because of the time he had spent in Ireland, he chose to, rather than condemn the native rituals, incorporate the rituals they were familiar with into Christian symbols. For example, Patrick was responsible for creating the powerful Irish symbol of Christianity, the Celtic cross, a combination of the iconic sun symbol and the traditional cross. His legend was likely exaggerated through the passing of time and oral knowledge, making him a symbol of Irish Christianity. One such exaggeration is that of St. Patrick's eradication of the snakes in Ireland, which never existed. The truth is that when he spoke of snakes he was referring to the pagan beliefs of the natives.
The Irish have observed this holiday for over a thousand years and although it falls during the Lenten season, prohibitions of meat consumption would be waived and after attending mass in the morning they would celebrate into the evening. However, many of the modern traditions that are commonly associated with today's holiday are more modern than traditional, created by Irish American immigrants in the turn of the 18th Century. The first parade took place in 1762 in New York to celebrate the Irish soldiers serving in the English army. This practice continued with several different Irish aide groups, eventually joining together to form what is now the world's oldest civilian parade and the largest in the United States, with over 150,000 participants and nearly three million people gathering to watch the procession which lasts more than five hours.
Irish Soda Bread
This quick bread is a classic staple of Irish cuisine. Although sweet, it is not eaten as desert, but as a part of the meal. The basic ingredients used in this recipe are the product of a poor country's necessity and have been passed on for several generations, beginning in the 1840s when baking soda was introduced as leavening agent. Baking soda became popular because of its availability and consistency as a substitute for yeast, creating a very dense bread that lacks the airiness of traditional breads. Sugar, caraway seeds and raisins were added to enhance the flavor of the bread. Soda bread is usually served with fresh butter and is paired great with soups and meats. The cross that is cut into the top of the bread is done so, supposedly, to ward off the devil.
2 cups all-purpose flour (combinations of wheat flour and ground oats can also be used)
1 tsp baking soda
½ tsp salt
1 tbsp brown sugar
2 tsp caraway seeds
½ cup raisins
1 cup buttermilk
Preheat oven to 400F. Stir together flour, baking soda, salt, sugar and caraway seeds, then add raisins into the flour mixture. Pour in buttermilk and mix into a ball. Place the dough on a lightly floured surface and knead for about three minutes or until the ball is fairly smooth. Place the ball onto a parchment lined baking sheet. Cut a deep cross into the top of the ball with a sharp knife. Bake for 30 to 35 minutes or until the top is well browned. Transfer to a wire rack and allow to cool completely before slicing.
The Truth About Corned Beef and Cabbage
GOOD GRIEF - NOT BEEF!
I just want to put something straight
About what should be on your plate,
If it's corned beef you're makin'
You're sadly mistaken,
That isn't what Irishmen ate.
If you ever go over the pond
You'll find it's of bacon they're fond,
All crispy and fried,
With some cabbage beside,
And a big scoop of praties beyond.
Your average Pat was a peasant
Who could not afford beef or pheasant.
On the end of his fork
Was a bit of salt pork,
As a change from potatoes 'twas pleasant.
This custom the Yanks have invented,
Is an error they've never repented,
But bacon's the stuff
That all Irishmen scoff,
With fried cabbage it is supplemented.
So please get it right this St. Paddy's.
Don't feed this old beef to your daddies.
It may be much flasher,
But a simple old rasher,
Is what you should eat with your tattie
©Frances Shilliday 2004
Source: http://notcornedbeef.tripod.com/
Even though corned beef is not a traditionally common Irish meal and prepared primarily for the tourist's sake, it is still a dish that is quite delicious and still on my menu. Pork was by far more readily available to the common Irishman than beef, as cattle were a prized possession and more valuable long term as a source of dairy than of its meat. History tells that when Irish immigrants began arriving in America and Canada and had more affordable access to both beef and salt, they began preparing the beef as they had once prepared a “bacon joint”. They would rub the beef with salt pellets (“corns” of salt) to keep from spoiling and then soak it to draw off the excess salt. They then braised or boiled it with cabbage and served the beef in its own juices with minimal spicing, a few bay leaves and some pepper. The technique is Irish but the dish is American, and as an American with Irish heritage on my father's mother's side, we will definitely be serving corned beef and cabbage for St. Patrick's day.
This dish is incredibly easy to prepare and will be a crowd pleaser.
1-3 lb corned beef brisket
1 head cabbage, cut into eighths
1 lb peeled carrots, tops removed
8 small red bliss potatoes
1 lg yellow onion, quartered
Place the corned beef brisket into a large pot and cover with water, bring to a boil. Reduce the heat to a simmer and skim the top. Cover and let simmer for approximately one hour per pound. In the last 30 minutes add the potatoes. When the beef is done, remove it from the pot and keep it hot, placing it in the oven or covering it with foil. Add the cabbage, carrots and onion to the liquid with the potatoes, cook for about 15 minutes or until tender. Strain, reserving a bit of the liquid to drizzle over the vegetables before serving. This will keep them moist on the serving platter. Slice the corned beef on a bias against the grain and serve with the cooked vegetables. Garnish with fresh chopped parsley.
Irish Coffee
Many seasonal desserts are served in traditional Irish cuisine, apples and strawberries are popular in the fall when they are readily available. Other desserts are potato based cakes or breads and sweet puddings or curds. As for St. Patrick's day, most Irish agree that liquid meals are preferred. To fill this fix and provide a boost after a heavy plate of corn beef, cabbage, and soda bread.
1 ½ oz Irish whiskey
1 tsp brown sugar
6 oz hot black coffee
whipped heavy crème
Combine whiskey, brown sugar and black coffee in Irish coffee mug. Top with whipped heavy crème, it is often best procedure to use the bottom of a spoon to place crème onto hot coffee without letting it break the surface of the coffee. If the crème dips below the surface it will mix in and melt down, floating the crème will keep it in tact. Can be garnished with cinnamon sticks or cinnamon powder. Topping with crème de menthe will weigh down the crème and change the flavor of the drink, some say taking away from the Irish flavor of the drink.
Enjoy your St. Patty's day and be safe if you choose to enjoy a few adult Irish beverages tonight.
St. Patrick's Day celebrates the death of the Catholic saint in the 5th century, his death recognized on his religious feast day, the 17th of March each year. Patrick was a man born in Britain to a wealthy family who became a missionary after being taken prisoner in Ireland for more than six years. He returned to Ireland to try to convert the Irish pagans to Christianity. Because of the time he had spent in Ireland, he chose to, rather than condemn the native rituals, incorporate the rituals they were familiar with into Christian symbols. For example, Patrick was responsible for creating the powerful Irish symbol of Christianity, the Celtic cross, a combination of the iconic sun symbol and the traditional cross. His legend was likely exaggerated through the passing of time and oral knowledge, making him a symbol of Irish Christianity. One such exaggeration is that of St. Patrick's eradication of the snakes in Ireland, which never existed. The truth is that when he spoke of snakes he was referring to the pagan beliefs of the natives.
The Irish have observed this holiday for over a thousand years and although it falls during the Lenten season, prohibitions of meat consumption would be waived and after attending mass in the morning they would celebrate into the evening. However, many of the modern traditions that are commonly associated with today's holiday are more modern than traditional, created by Irish American immigrants in the turn of the 18th Century. The first parade took place in 1762 in New York to celebrate the Irish soldiers serving in the English army. This practice continued with several different Irish aide groups, eventually joining together to form what is now the world's oldest civilian parade and the largest in the United States, with over 150,000 participants and nearly three million people gathering to watch the procession which lasts more than five hours.
Irish Soda Bread
This quick bread is a classic staple of Irish cuisine. Although sweet, it is not eaten as desert, but as a part of the meal. The basic ingredients used in this recipe are the product of a poor country's necessity and have been passed on for several generations, beginning in the 1840s when baking soda was introduced as leavening agent. Baking soda became popular because of its availability and consistency as a substitute for yeast, creating a very dense bread that lacks the airiness of traditional breads. Sugar, caraway seeds and raisins were added to enhance the flavor of the bread. Soda bread is usually served with fresh butter and is paired great with soups and meats. The cross that is cut into the top of the bread is done so, supposedly, to ward off the devil.
2 cups all-purpose flour (combinations of wheat flour and ground oats can also be used)
1 tsp baking soda
½ tsp salt
1 tbsp brown sugar
2 tsp caraway seeds
½ cup raisins
1 cup buttermilk
Preheat oven to 400F. Stir together flour, baking soda, salt, sugar and caraway seeds, then add raisins into the flour mixture. Pour in buttermilk and mix into a ball. Place the dough on a lightly floured surface and knead for about three minutes or until the ball is fairly smooth. Place the ball onto a parchment lined baking sheet. Cut a deep cross into the top of the ball with a sharp knife. Bake for 30 to 35 minutes or until the top is well browned. Transfer to a wire rack and allow to cool completely before slicing.
The Truth About Corned Beef and Cabbage
GOOD GRIEF - NOT BEEF!
I just want to put something straight
About what should be on your plate,
If it's corned beef you're makin'
You're sadly mistaken,
That isn't what Irishmen ate.
If you ever go over the pond
You'll find it's of bacon they're fond,
All crispy and fried,
With some cabbage beside,
And a big scoop of praties beyond.
Your average Pat was a peasant
Who could not afford beef or pheasant.
On the end of his fork
Was a bit of salt pork,
As a change from potatoes 'twas pleasant.
This custom the Yanks have invented,
Is an error they've never repented,
But bacon's the stuff
That all Irishmen scoff,
With fried cabbage it is supplemented.
So please get it right this St. Paddy's.
Don't feed this old beef to your daddies.
It may be much flasher,
But a simple old rasher,
Is what you should eat with your tattie
©Frances Shilliday 2004
Source: http://notcornedbeef.tripod.com/
Even though corned beef is not a traditionally common Irish meal and prepared primarily for the tourist's sake, it is still a dish that is quite delicious and still on my menu. Pork was by far more readily available to the common Irishman than beef, as cattle were a prized possession and more valuable long term as a source of dairy than of its meat. History tells that when Irish immigrants began arriving in America and Canada and had more affordable access to both beef and salt, they began preparing the beef as they had once prepared a “bacon joint”. They would rub the beef with salt pellets (“corns” of salt) to keep from spoiling and then soak it to draw off the excess salt. They then braised or boiled it with cabbage and served the beef in its own juices with minimal spicing, a few bay leaves and some pepper. The technique is Irish but the dish is American, and as an American with Irish heritage on my father's mother's side, we will definitely be serving corned beef and cabbage for St. Patrick's day.
This dish is incredibly easy to prepare and will be a crowd pleaser.
1-3 lb corned beef brisket
1 head cabbage, cut into eighths
1 lb peeled carrots, tops removed
8 small red bliss potatoes
1 lg yellow onion, quartered
Place the corned beef brisket into a large pot and cover with water, bring to a boil. Reduce the heat to a simmer and skim the top. Cover and let simmer for approximately one hour per pound. In the last 30 minutes add the potatoes. When the beef is done, remove it from the pot and keep it hot, placing it in the oven or covering it with foil. Add the cabbage, carrots and onion to the liquid with the potatoes, cook for about 15 minutes or until tender. Strain, reserving a bit of the liquid to drizzle over the vegetables before serving. This will keep them moist on the serving platter. Slice the corned beef on a bias against the grain and serve with the cooked vegetables. Garnish with fresh chopped parsley.
Irish Coffee
Many seasonal desserts are served in traditional Irish cuisine, apples and strawberries are popular in the fall when they are readily available. Other desserts are potato based cakes or breads and sweet puddings or curds. As for St. Patrick's day, most Irish agree that liquid meals are preferred. To fill this fix and provide a boost after a heavy plate of corn beef, cabbage, and soda bread.
1 ½ oz Irish whiskey
1 tsp brown sugar
6 oz hot black coffee
whipped heavy crème
Combine whiskey, brown sugar and black coffee in Irish coffee mug. Top with whipped heavy crème, it is often best procedure to use the bottom of a spoon to place crème onto hot coffee without letting it break the surface of the coffee. If the crème dips below the surface it will mix in and melt down, floating the crème will keep it in tact. Can be garnished with cinnamon sticks or cinnamon powder. Topping with crème de menthe will weigh down the crème and change the flavor of the drink, some say taking away from the Irish flavor of the drink.
Enjoy your St. Patty's day and be safe if you choose to enjoy a few adult Irish beverages tonight.
Tuesday, March 3, 2009
It's my birthday and I'll eat what I want to!
This week's episode is all about me! My birthday is Friday and it can't come soon enough. In my family, we have a few birthday traditions that I think you might like. First, a plate full of perfect pancakes topped off with birthday candles to start the day. My mom has done this for my sister and I since we were little and is something that I couldn't start the day right without. Make sure there is plenty of butter at the breakfast table, a story that most people wouldn't understand but if you listen in you'll get to hear about our funny butter tradition. Second, white chicken and spinach lasagna, my favorite meal that mom makes and one that will always remind me of her and of home. My birthday cakes growing up were never chocolate and rarely had icing. I was never a big fan of either and a bit of a picky eater, so my mom would always make me strawberry shortcake for my birthday. Also, although my mom never made one I felt I should mention a Nenni birthday tradition that anyone might fall in love with, my grandma's Betty Crocker spice cake with penuche icing. The recipe for this cake was several weeks ago in the “Bringin' Betty Back” episode. The cake is one that my grandma Joanne has been making for generations of growing Nennis.
Homemade Buttermilk Pancakes
2 cups flour
5 teaspoons baking powder
1 teaspoon salt
3 Tablespoons sugar
1 ½ cups buttermilk
6 Tablespoons melted butter or Crisco Oil
3 eggs
Combine dry ingredients in a large bowl. Make a well in the center of these dry ingredients and pour into it the wet ingredients. Stir with a wire whisk to mix, just until the ingredients are blended together, scraping the sides and bottom of the bowl to get everything incorporated. Be careful not to over-mix, the batter will be thick. Let the batter sit for about an hour to rise, DO NOT stir the batter during this time or when you begin frying the cakes. Use a large ladle to scoop out the batter onto a hot griddle or frying pan. When you begin to notice the center of the pancakes bubble, it's time to flip. You will cook each pancake for about 2 to 3 minutes on each side or until a crisp golden brown.
White Chicken and Spinach Lasagna
5 Tablespoons butter
4 Tablespoons flour
4 cups skim milk
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon dried oregano
¼ teaspoon dried basil
1 small white onion, diced
1 cup shredded mozzarella cheese, reserve half
½ cup grated Parmesan cheese
1 box uncooked lasagna sheets
2 cups uncooked cleaned baby spinach leaves
2 cups fat-free cottage cheese
2 cups cooked chicken breasts, cubed
To make the bechamel, begin by melting butter in a medium saucepan. Slowly add to the melted butter the flour, one tablespoon at a time until fully combined. Over medium heat, cook the mixture until it becomes a light golden brown color, this is your roux. Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Add onions and season with salt, pepper and other seasonings.
To assemble the lasagna begin by spraying your deep baking pan with non-stick spray. Start with a layer of sauce and then noodles followed by cottage cheese, chicken and spinach. Repeat layers and finish with a layer of sauce. Bake in a 350 degree oven for 30 minutes covered in tin foil. Remove foil, top with a layer of shredded mozzarella cheese and bake for an additional 10 minutes.
Easy Strawberry Shortcake
1 angel food cake
1 lb fresh strawberries, sliced
1 medium container of cool whip
Cut angel food cake in half on the horizontal. Place the bottom half onto a serving plate and then layer onto it half of the strawberries and half of the cool whip. Place the top half of the angel food cake onto the mixture and then spread the remaining cool whip onto the top of the cake. Decorate the top and sides of the cake with the remaining
Homemade Buttermilk Pancakes
2 cups flour
5 teaspoons baking powder
1 teaspoon salt
3 Tablespoons sugar
1 ½ cups buttermilk
6 Tablespoons melted butter or Crisco Oil
3 eggs
Combine dry ingredients in a large bowl. Make a well in the center of these dry ingredients and pour into it the wet ingredients. Stir with a wire whisk to mix, just until the ingredients are blended together, scraping the sides and bottom of the bowl to get everything incorporated. Be careful not to over-mix, the batter will be thick. Let the batter sit for about an hour to rise, DO NOT stir the batter during this time or when you begin frying the cakes. Use a large ladle to scoop out the batter onto a hot griddle or frying pan. When you begin to notice the center of the pancakes bubble, it's time to flip. You will cook each pancake for about 2 to 3 minutes on each side or until a crisp golden brown.
White Chicken and Spinach Lasagna
5 Tablespoons butter
4 Tablespoons flour
4 cups skim milk
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon dried oregano
¼ teaspoon dried basil
1 small white onion, diced
1 cup shredded mozzarella cheese, reserve half
½ cup grated Parmesan cheese
1 box uncooked lasagna sheets
2 cups uncooked cleaned baby spinach leaves
2 cups fat-free cottage cheese
2 cups cooked chicken breasts, cubed
To make the bechamel, begin by melting butter in a medium saucepan. Slowly add to the melted butter the flour, one tablespoon at a time until fully combined. Over medium heat, cook the mixture until it becomes a light golden brown color, this is your roux. Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Add onions and season with salt, pepper and other seasonings.
To assemble the lasagna begin by spraying your deep baking pan with non-stick spray. Start with a layer of sauce and then noodles followed by cottage cheese, chicken and spinach. Repeat layers and finish with a layer of sauce. Bake in a 350 degree oven for 30 minutes covered in tin foil. Remove foil, top with a layer of shredded mozzarella cheese and bake for an additional 10 minutes.
Easy Strawberry Shortcake
1 angel food cake
1 lb fresh strawberries, sliced
1 medium container of cool whip
Cut angel food cake in half on the horizontal. Place the bottom half onto a serving plate and then layer onto it half of the strawberries and half of the cool whip. Place the top half of the angel food cake onto the mixture and then spread the remaining cool whip onto the top of the cake. Decorate the top and sides of the cake with the remaining
Tuesday, February 24, 2009
Fat Tuesday
King Cake
Also known as Twelfth Night Cake, the brioche-style King Cake is prepared in New Orleans bakeries for the period between the Twelfth Night (January 6) and Ash Wednesday.
The tradition is thought to have begun with French settlers, continuing a custom dating back to 12th century France, when a similar cake was used to celebrate the coming of the three wise men bearing gifts twelve days after Christmas, calling it the feast of Epiphany, Twelfth Night, or King's Day.
Though the cakes are baked in many shapes now, they were originally round in shape to portray the circular route taken by the Kings to confuse King Herod who was trying to follow the wise men so he could kill the Christ child.
The cakes usually contain a bean, pea, or a figurine symbolizing the baby Jesus. In 1871 the tradition of choosing the queen of the Mardi Gras was determined by who drew the prize in the cake. It is definitely considered good luck to the person who gets the figure, and that person usually holds the next King Cake party.
The Rex Krewe, a Mardi Gras parade organization, chose the festival's symbolic colors, and since 1872 the colors have been used to tint the cake's icing. The colors of the King Cake are purple for justice, green for faith, and gold for power.
Source: http://southernfood.about.com/cs/cajuncuisine/a/kingcake.htm
1/2 cup warm water (110 to 115 degrees)
2 packages active dry yeast
1/2 cup plus 1 teaspoon sugar
3 1/2 - 4 1/2 cups flour unsifted
1 teaspoon nutmeg
2 teaspoons salt
1 teaspoon lemon zest, this is lemon rind, grated
1/2 cup warm milk
5 egg yolks
1 stick butter cut into slices and softened, plus 2 tablespoons more softened butter
1 egg slightly beaten with 1 tablespoon milk
1 teaspoon cinnamon
1 1" plastic baby doll
Pour the warm water into a small shallow bowl, and sprinkle yeast and 2 teaspoons sugar into it. Allow the yeast and sugar to rest for three minutes then mix thoroughly. Set bowl in a warm place for ten minutes, or until yeast bubbles up and mixture almost doubles in volume. Combine 3 1/2 cups of flour, remaining sugar, nutmeg and salt, and sift into a large mixing bowl. Stir in lemon zest. Separate center of mixture to form a hole and pour in yeast mixture and milk. Add egg yolks and, using a wooden spoon, slowly combine dry ingredients into the yeast/milk mixture. When mixture is smooth, beat in 8 tablespoons butter (1 tablespoon at a time) and continue to beat 2 minutes, or until dough can be formed into a medium-soft ball.
Place ball of dough on a lightly floured surface and knead like bread. While kneading, sprinkle up to 1 cup more of flour (1 tablespoon at a time) over the dough. When dough is no longer sticky, knead 10 minutes more until shiny and elastic.
Using a pastry brush, coat the inside of a large bowl evenly with one tablespoon softened butter. Place dough ball in the bowl and rotate until the entire surface is buttered. Cover bowl with a moderately thick kitchen towel and place in a draft-free spot for about 1 1/2 hours, or until the dough doubles in volume. Using a pastry brush, coat a large baking sheet with one tablespoon of butter and set aside.
Remove dough from bowl and place on lightly floured surface. Using your fist, punch dough down forcefully. Sprinkle cinnamon over the top, pat and shake dough into a cylinder. Twist dough to form a curled cylinder and loop cylinder onto the buttered baking sheet. Pinch the ends together to complete the circle. Cover dough with towel and set it in draft-free spot for 45 minutes, or until the circle of dough doubles in volume. Pre-heat oven to 375 degrees.
Brush top and sides of cake with egg wash and bake on middle rack of oven for 25 to 35 minutes until golden brown. Place cake on wire rack to cool. If desired, you can hide the plastic baby in the cake at this time.
Icing the cake.
3 cups confectioners sugar
1/4 cup lemon juice
3 - 6 tablespoons water
Yellow, Green and Purple colored sprinkled sugar
Combine sugar, lemon juice and 3 tablespoons water until smooth. If icing is too stiff, add more water until spreadable. Spread icing over top of cake. Immediately sprinkle the colored sugars in individual rows consisting of about 2 rows of green, purple and yellow.
Source: http://www.mardigrasday.com/mardigras/kcrecip.php
Shrimp and Andouille Gumbo
½ cup vegetable oil
¾ cup flour
4 tbsp creole seasoning
1 cup onions, diced
½ cup green bell pepper, diced
½ cup celery, diced
1 pound Andouille, cubed
1 cup fresh okra, cut into ½ inch rounds
3 tbsp garlic, chopped
6 cups cold fish stock
3 fresh bay leaves
1 pound of raw shrimp, peeled, deveined and cooked
2 tbsp Worcestershire sauce
Hot Sauce to taste
Kosher Salt to taste, if necessary
2 Tablespoons Italian Parsley, finely Chopped
1/4 Cup Thinly Sliced Green Onions
Mix your onion, celery, and bell pepper together: The Holy Trinity
Heat the oil in a large pot or cast iron dutch oven over medium heat. Whisk in the flour to make a dark red brown colored Roux. The darker the roux, the more authentic the gumbo will taste. Add the Andouille, 1 Tbsp of Seasoning, and 3/4 of the Holy Trinity, cook, stirring often, for about ten minutes or until the vegetables soften. Add the Okra, cook for about 2 minutes. Add the cold stock, remaining seasoning, Trinity, and Garlic. Bring to a Boil. Bring this down to a simmer and let it go for at least 2 hours, stirring occasionally. About 10-15 minutes before you're ready to serve, add the shrimp, Worcestershire, Hot Sauce, Parsley, and 1/2 of the Green Onions. Sprinkle remaining green onions onto gumbo just before serving.
Black Beans and Rice
1 lb dried kidney or pinto beans
½ lb country cured ham, cut in ½ in chunks
1 medium yellow onion, diced
½ cup celery, diced
½ cup bell pepper, diced
salt
black pepper
red pepper
2 cups white rice
Rinse the dried beans, removing any dirt or foreign objects. Soak the pound of beans in a 3 quart pot, covering the beans to a depth equal to at least twice the depth of the beans. Leave overnight. (To quick soak simply rinse, place in pot and cover well with water, bring to a rolling boil for five minutes. Turn off heat, cover the pot, let sit for an hour.)
Strain beans from the water, rinse with cold water and then recover with water at least twice the depth again. Place pot onto the stove and bring to a boil. Add the ham, onion, celery, and bell pepper. Bring heat down to a simmer, cover and let cook for at least two hours.
After about an hour, check on the pot, give it a nice stir, and get started on the rice. For two cups of rice you will need three cups of water. Combine in a two quart sauce pan, bring to a boil and then turn the heat down to low. Your rice is done when all of the water has been absorbed into the rice.
When the beans have finished cooking (you'll see them start to split when they're done) add the salt and peppers to taste. Be careful with the salt because more can always be added later but can never be removed.
Serve the beans over a bed of rice.
Check out this site for interesting information about the history of Mardi Gras: http://www.novareinna.com/festive/mardi.html
Also known as Twelfth Night Cake, the brioche-style King Cake is prepared in New Orleans bakeries for the period between the Twelfth Night (January 6) and Ash Wednesday.
The tradition is thought to have begun with French settlers, continuing a custom dating back to 12th century France, when a similar cake was used to celebrate the coming of the three wise men bearing gifts twelve days after Christmas, calling it the feast of Epiphany, Twelfth Night, or King's Day.
Though the cakes are baked in many shapes now, they were originally round in shape to portray the circular route taken by the Kings to confuse King Herod who was trying to follow the wise men so he could kill the Christ child.
The cakes usually contain a bean, pea, or a figurine symbolizing the baby Jesus. In 1871 the tradition of choosing the queen of the Mardi Gras was determined by who drew the prize in the cake. It is definitely considered good luck to the person who gets the figure, and that person usually holds the next King Cake party.
The Rex Krewe, a Mardi Gras parade organization, chose the festival's symbolic colors, and since 1872 the colors have been used to tint the cake's icing. The colors of the King Cake are purple for justice, green for faith, and gold for power.
Source: http://southernfood.about.com/cs/cajuncuisine/a/kingcake.htm
1/2 cup warm water (110 to 115 degrees)
2 packages active dry yeast
1/2 cup plus 1 teaspoon sugar
3 1/2 - 4 1/2 cups flour unsifted
1 teaspoon nutmeg
2 teaspoons salt
1 teaspoon lemon zest, this is lemon rind, grated
1/2 cup warm milk
5 egg yolks
1 stick butter cut into slices and softened, plus 2 tablespoons more softened butter
1 egg slightly beaten with 1 tablespoon milk
1 teaspoon cinnamon
1 1" plastic baby doll
Pour the warm water into a small shallow bowl, and sprinkle yeast and 2 teaspoons sugar into it. Allow the yeast and sugar to rest for three minutes then mix thoroughly. Set bowl in a warm place for ten minutes, or until yeast bubbles up and mixture almost doubles in volume. Combine 3 1/2 cups of flour, remaining sugar, nutmeg and salt, and sift into a large mixing bowl. Stir in lemon zest. Separate center of mixture to form a hole and pour in yeast mixture and milk. Add egg yolks and, using a wooden spoon, slowly combine dry ingredients into the yeast/milk mixture. When mixture is smooth, beat in 8 tablespoons butter (1 tablespoon at a time) and continue to beat 2 minutes, or until dough can be formed into a medium-soft ball.
Place ball of dough on a lightly floured surface and knead like bread. While kneading, sprinkle up to 1 cup more of flour (1 tablespoon at a time) over the dough. When dough is no longer sticky, knead 10 minutes more until shiny and elastic.
Using a pastry brush, coat the inside of a large bowl evenly with one tablespoon softened butter. Place dough ball in the bowl and rotate until the entire surface is buttered. Cover bowl with a moderately thick kitchen towel and place in a draft-free spot for about 1 1/2 hours, or until the dough doubles in volume. Using a pastry brush, coat a large baking sheet with one tablespoon of butter and set aside.
Remove dough from bowl and place on lightly floured surface. Using your fist, punch dough down forcefully. Sprinkle cinnamon over the top, pat and shake dough into a cylinder. Twist dough to form a curled cylinder and loop cylinder onto the buttered baking sheet. Pinch the ends together to complete the circle. Cover dough with towel and set it in draft-free spot for 45 minutes, or until the circle of dough doubles in volume. Pre-heat oven to 375 degrees.
Brush top and sides of cake with egg wash and bake on middle rack of oven for 25 to 35 minutes until golden brown. Place cake on wire rack to cool. If desired, you can hide the plastic baby in the cake at this time.
Icing the cake.
3 cups confectioners sugar
1/4 cup lemon juice
3 - 6 tablespoons water
Yellow, Green and Purple colored sprinkled sugar
Combine sugar, lemon juice and 3 tablespoons water until smooth. If icing is too stiff, add more water until spreadable. Spread icing over top of cake. Immediately sprinkle the colored sugars in individual rows consisting of about 2 rows of green, purple and yellow.
Source: http://www.mardigrasday.com/mardigras/kcrecip.php
Shrimp and Andouille Gumbo
½ cup vegetable oil
¾ cup flour
4 tbsp creole seasoning
1 cup onions, diced
½ cup green bell pepper, diced
½ cup celery, diced
1 pound Andouille, cubed
1 cup fresh okra, cut into ½ inch rounds
3 tbsp garlic, chopped
6 cups cold fish stock
3 fresh bay leaves
1 pound of raw shrimp, peeled, deveined and cooked
2 tbsp Worcestershire sauce
Hot Sauce to taste
Kosher Salt to taste, if necessary
2 Tablespoons Italian Parsley, finely Chopped
1/4 Cup Thinly Sliced Green Onions
Mix your onion, celery, and bell pepper together: The Holy Trinity
Heat the oil in a large pot or cast iron dutch oven over medium heat. Whisk in the flour to make a dark red brown colored Roux. The darker the roux, the more authentic the gumbo will taste. Add the Andouille, 1 Tbsp of Seasoning, and 3/4 of the Holy Trinity, cook, stirring often, for about ten minutes or until the vegetables soften. Add the Okra, cook for about 2 minutes. Add the cold stock, remaining seasoning, Trinity, and Garlic. Bring to a Boil. Bring this down to a simmer and let it go for at least 2 hours, stirring occasionally. About 10-15 minutes before you're ready to serve, add the shrimp, Worcestershire, Hot Sauce, Parsley, and 1/2 of the Green Onions. Sprinkle remaining green onions onto gumbo just before serving.
Black Beans and Rice
1 lb dried kidney or pinto beans
½ lb country cured ham, cut in ½ in chunks
1 medium yellow onion, diced
½ cup celery, diced
½ cup bell pepper, diced
salt
black pepper
red pepper
2 cups white rice
Rinse the dried beans, removing any dirt or foreign objects. Soak the pound of beans in a 3 quart pot, covering the beans to a depth equal to at least twice the depth of the beans. Leave overnight. (To quick soak simply rinse, place in pot and cover well with water, bring to a rolling boil for five minutes. Turn off heat, cover the pot, let sit for an hour.)
Strain beans from the water, rinse with cold water and then recover with water at least twice the depth again. Place pot onto the stove and bring to a boil. Add the ham, onion, celery, and bell pepper. Bring heat down to a simmer, cover and let cook for at least two hours.
After about an hour, check on the pot, give it a nice stir, and get started on the rice. For two cups of rice you will need three cups of water. Combine in a two quart sauce pan, bring to a boil and then turn the heat down to low. Your rice is done when all of the water has been absorbed into the rice.
When the beans have finished cooking (you'll see them start to split when they're done) add the salt and peppers to taste. Be careful with the salt because more can always be added later but can never be removed.
Serve the beans over a bed of rice.
Check out this site for interesting information about the history of Mardi Gras: http://www.novareinna.com/festive/mardi.html
Thursday, February 19, 2009
GBD Shirts!
http://www.greenbeerday.com/idevaffiliate/idevaffiliate.php?id=70
Check out these cool Green Beer Day shirts! GBD is March 5, 2009 (the day before my birthday)!
Check out these cool Green Beer Day shirts! GBD is March 5, 2009 (the day before my birthday)!
Tuesday, February 17, 2009
Happy Birthday Miami U!
February 17, 2009: Happy Birthday Miami University!
Miami Culinary Traditions:
The following two items are available at Tuffy's Market in Shriver Center and are staples in Miami student life. You can ask any freshman and they will tell you about their late night love of the Toasted Roll and the Cheesy Clinton.
Tuffy's Toasted Roll
http://www.hdg.muohio.edu/shriver/?showme=tuffy.htm
Visitors to the campus quickly become aware that Miami is a University with many traditions. And one of those traditions is known as Tuffy's! Tuffy was the nickname of Myron Timothy Potter, who came to Miami in 1921 as a freshman and never left. Working his way as a soda jerk in a local drug store and as a sandwich peddler on the street, Tuffy also decided to open up his own business. Tuffy's Place opened in 1929 in a ground-floor nook of the nearby three-story Tallawanda Apartments, and Myron Timothy Potter soon became too busy to graduate. Despite the Great Depression and beyond, Tuffy's Place was a popular campus gathering spot where generations of Miami students met for refreshment and socializing. This habit turned into nostalgia as Tuffy's became a mecca for returning alumni until it closed in 1973. The standard fare included the usual Coke, coffee, hamburger and ice cream; but there was a mystique about Tuffy's specialty: Toasted Rolls. Thousands agreed that nobody else knew just how to make rolls so tasty. To old and proven friends, Tuffy might confide that it was a combination of sugared rolls from a secret source, flavored with a special spread and warmed on a unique grill. Yet everyone still suspected he kept some secret in reserve because no home-toasted roll was quite as good, and few restaurants even tried. The Tuffy's tradition is kept alive in Shriver Center's specialty shop of the same name where dozens of Tuffy's Toasted Rolls are still prepared and sold daily. The demand for Toasted Rolls during the annual Alumni Weekend keeps our in-house bakery busy around the clock!
Cheesy Clinton returns to Tuffy's as late-night snack
By Ben Garbarek
http://www.miamistudent.net/media/storage/paper776/news/2006/12/05/Campus/Cheesy.Clinton.Returns.To.Tuffys.As.LateNight.Snack-2521667.shtml?norewrite200612302102&sourcedomain=www.miamistudent.net
The rumors are true: the Cheesy Clinton is back at Tuffy's. After a brief hiatus, the renowned Cheesy Clinton is once again featured on the Tuffy's menu for those looking for a late-night snack. The Cheesy Clinton disappeared after Tuffy's closed as a late-night venue. According to Tina Rotundo, executive manager at Tuffy's and Haines Food Court, the Cheesy Clinton was only offered as a "third shift item" and was a victim of the earlier closing times. For those unfamiliar with this Miami culinary tradition, a Cheesy Clinton consists of a slice of pizza placed in the middle of a grilled cheese sandwich. The Cheesy Clinton was created by a late-night manager at Tuffy's in 2003. According to Ian Ballard and Dush Ratnayake, both student managers at Tuffy's, an extremely intoxicated student, named John Clinton, attempted to order "a slice of sausage pizza and a grilled cheese," however this student was slurring his words so badly that Vicky Curler, the manager that night, heard "a slice of sausage pizza in a grilled cheese." Puzzled by this request, the manager gave the student his order and placed the slice of sausage pizza in between a grilled cheese sandwich. The student enjoyed this new creation so much that he continued to come to Tuffy's and order this unique item. Gradually Clinton and his friends ordered this culinary masterpiece until it was dubbed the "Cheesy Clinton" and became a fixed item on the Tuffy's menu. According to Ballard, the return of the Cheesy Clinton was spurred by comments during the past year of its departure and the number of students purchasing pizza and grilled cheese sandwiches in order to make a Cheesy Clinton on their own. "I completely stopped going to Shriver after they stopped making them," said Pat Deignan, a Miami junior. "But now that it's back, I'll probably go back because it's a good alternative to Bell Tower." Other students shared the same sentiments. "I quit going to Tuffy's to protest their earlier closing times," said Josh Poling, a Miami junior, "but now that the Cheesy Clinton is back, there's a good chance I'll go more." However the Cheesy Clinton isn't the only new item at Tuffy's. New this year at Tuffy's are calzones, new cappuccino flavors and patty melts. The Cheesy Clinton is only served after 10:30 p.m. at Tuffy's and Haines Food Court in the Shriver Center. Tuffy's is now open from 7 a.m. until midnight daily and Haines Food Court is now open until 3 a.m. Wednesday through Sunday. Cheesy Clintons are priced starting at $3.16 for a slice of cheese pizza in a grilled cheese. For those seeking other pizza toppings, a Cheesy Clinton with these extra toppings will be priced at the cost that slice of pizza plus a grilled cheese sandwich.
Celebrating Miami University's Bicentennial
200th Birthday Cake: Red Velvet Cake with White Butter Icing
2 1/2 cups sifted cake flour
1/2 teaspoon salt
2 tablespoons cocoa powder
1/2 cup unsalted butter, at room temperature
1 1/2 cups granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup buttermilk
2 tablespoons liquid red food coloring
1 teaspoon white distilled vinegar
1 teaspoon baking soda
3 cups sifted confectioners sugar
1/3 cup soft shortening
3 tablespoons heavy cream
1 ½ teaspoon vanilla
Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.
In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.
In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk, in three additions, beginning and ending with the flour.
In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour. (This is done to make filling and frosting the cakes easier.)
Source: http://www.joyofbaking.com/RedVelvetCake.html
To prepare the white butter icing simply blend together the confectioners sugar and shortening. Once fully blended, stir in cream and vanilla until smooth.
When cake layers have cooled, place them on a flat surface and using a serrated edge knife, cut the puffed up top off of each layer to flatten the top of the cake. To complete the cake, begin by placing one of the prepared cake layers on a serving platter cut side up. Spread about 1/3 of the icing onto the top of the layer and then top with the second layer of cake, cut side down. Be careful not to press the second layer of cake down, lay it gently onto the layer of icing. Top the cake with more icing, followed by the sides of the cake. Distribute evenly until fully covered. Decorate as you like.
Miami Culinary Traditions:
The following two items are available at Tuffy's Market in Shriver Center and are staples in Miami student life. You can ask any freshman and they will tell you about their late night love of the Toasted Roll and the Cheesy Clinton.
Tuffy's Toasted Roll
http://www.hdg.muohio.edu/shriver/?showme=tuffy.htm
Visitors to the campus quickly become aware that Miami is a University with many traditions. And one of those traditions is known as Tuffy's! Tuffy was the nickname of Myron Timothy Potter, who came to Miami in 1921 as a freshman and never left. Working his way as a soda jerk in a local drug store and as a sandwich peddler on the street, Tuffy also decided to open up his own business. Tuffy's Place opened in 1929 in a ground-floor nook of the nearby three-story Tallawanda Apartments, and Myron Timothy Potter soon became too busy to graduate. Despite the Great Depression and beyond, Tuffy's Place was a popular campus gathering spot where generations of Miami students met for refreshment and socializing. This habit turned into nostalgia as Tuffy's became a mecca for returning alumni until it closed in 1973. The standard fare included the usual Coke, coffee, hamburger and ice cream; but there was a mystique about Tuffy's specialty: Toasted Rolls. Thousands agreed that nobody else knew just how to make rolls so tasty. To old and proven friends, Tuffy might confide that it was a combination of sugared rolls from a secret source, flavored with a special spread and warmed on a unique grill. Yet everyone still suspected he kept some secret in reserve because no home-toasted roll was quite as good, and few restaurants even tried. The Tuffy's tradition is kept alive in Shriver Center's specialty shop of the same name where dozens of Tuffy's Toasted Rolls are still prepared and sold daily. The demand for Toasted Rolls during the annual Alumni Weekend keeps our in-house bakery busy around the clock!
Cheesy Clinton returns to Tuffy's as late-night snack
By Ben Garbarek
http://www.miamistudent.net/media/storage/paper776/news/2006/12/05/Campus/Cheesy.Clinton.Returns.To.Tuffys.As.LateNight.Snack-2521667.shtml?norewrite200612302102&sourcedomain=www.miamistudent.net
The rumors are true: the Cheesy Clinton is back at Tuffy's. After a brief hiatus, the renowned Cheesy Clinton is once again featured on the Tuffy's menu for those looking for a late-night snack. The Cheesy Clinton disappeared after Tuffy's closed as a late-night venue. According to Tina Rotundo, executive manager at Tuffy's and Haines Food Court, the Cheesy Clinton was only offered as a "third shift item" and was a victim of the earlier closing times. For those unfamiliar with this Miami culinary tradition, a Cheesy Clinton consists of a slice of pizza placed in the middle of a grilled cheese sandwich. The Cheesy Clinton was created by a late-night manager at Tuffy's in 2003. According to Ian Ballard and Dush Ratnayake, both student managers at Tuffy's, an extremely intoxicated student, named John Clinton, attempted to order "a slice of sausage pizza and a grilled cheese," however this student was slurring his words so badly that Vicky Curler, the manager that night, heard "a slice of sausage pizza in a grilled cheese." Puzzled by this request, the manager gave the student his order and placed the slice of sausage pizza in between a grilled cheese sandwich. The student enjoyed this new creation so much that he continued to come to Tuffy's and order this unique item. Gradually Clinton and his friends ordered this culinary masterpiece until it was dubbed the "Cheesy Clinton" and became a fixed item on the Tuffy's menu. According to Ballard, the return of the Cheesy Clinton was spurred by comments during the past year of its departure and the number of students purchasing pizza and grilled cheese sandwiches in order to make a Cheesy Clinton on their own. "I completely stopped going to Shriver after they stopped making them," said Pat Deignan, a Miami junior. "But now that it's back, I'll probably go back because it's a good alternative to Bell Tower." Other students shared the same sentiments. "I quit going to Tuffy's to protest their earlier closing times," said Josh Poling, a Miami junior, "but now that the Cheesy Clinton is back, there's a good chance I'll go more." However the Cheesy Clinton isn't the only new item at Tuffy's. New this year at Tuffy's are calzones, new cappuccino flavors and patty melts. The Cheesy Clinton is only served after 10:30 p.m. at Tuffy's and Haines Food Court in the Shriver Center. Tuffy's is now open from 7 a.m. until midnight daily and Haines Food Court is now open until 3 a.m. Wednesday through Sunday. Cheesy Clintons are priced starting at $3.16 for a slice of cheese pizza in a grilled cheese. For those seeking other pizza toppings, a Cheesy Clinton with these extra toppings will be priced at the cost that slice of pizza plus a grilled cheese sandwich.
Celebrating Miami University's Bicentennial
200th Birthday Cake: Red Velvet Cake with White Butter Icing
2 1/2 cups sifted cake flour
1/2 teaspoon salt
2 tablespoons cocoa powder
1/2 cup unsalted butter, at room temperature
1 1/2 cups granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup buttermilk
2 tablespoons liquid red food coloring
1 teaspoon white distilled vinegar
1 teaspoon baking soda
3 cups sifted confectioners sugar
1/3 cup soft shortening
3 tablespoons heavy cream
1 ½ teaspoon vanilla
Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.
In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.
In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk, in three additions, beginning and ending with the flour.
In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour. (This is done to make filling and frosting the cakes easier.)
Source: http://www.joyofbaking.com/RedVelvetCake.html
To prepare the white butter icing simply blend together the confectioners sugar and shortening. Once fully blended, stir in cream and vanilla until smooth.
When cake layers have cooled, place them on a flat surface and using a serrated edge knife, cut the puffed up top off of each layer to flatten the top of the cake. To complete the cake, begin by placing one of the prepared cake layers on a serving platter cut side up. Spread about 1/3 of the icing onto the top of the layer and then top with the second layer of cake, cut side down. Be careful not to press the second layer of cake down, lay it gently onto the layer of icing. Top the cake with more icing, followed by the sides of the cake. Distribute evenly until fully covered. Decorate as you like.
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