Saturday, December 31, 2011

Horseradish Soup


We often walked by Cymes (the Polish spelling of a Yiddish wording meaning something delicious, exquisite and unique), a Jewish restaurant in Poznan, and thought that we should eat there.  We finally did a few weeks ago on our anniversary.  Our meal had a sense of adventure to it - trying many tasty things we'd never had before - from horseradish soup to buckwheat. 

We decided to try our hand with the horseradish soup as part of our Christmas dinner.  Despite its many medicinal qualities, I must confess that before I moved to Poland, I'd only used horseradish in two ways: with Prime Rib and mixed with ketchup to make shrimp cocktail.  Now, we're mixing it with beets and putting massive quantities in soup.  We made our version vegetarian; you could certainly use chicken broth if you prefer. 

horseradish root and grated horseradish

Ingredients

2 tablespoons olive oil
1 small carrot, diced
1 stalk celery, diced
1 small onion, diced
8 cups vegetable stock
8 inch piece horseradish root, peeled & finely grated
1 large potato, peeled, and diced
salt and pepper, to taste

Directions
  • Add olive oil to a stock pot and saute carrot, celery, and onion until tender
  • Add stock, horseradish (a generous cup full), and potato
  • Simmer one to two hours
  • Process in blender, food processor, or with immersion blender
  • Season with salt and pepper

Tuesday, December 27, 2011

Alton Brown's Baked Apples


We're all big fans of Alton Brown; my family appreciates his wit and thoughtful culinary explanations.  My daughter, Lauren, is especially fond of pointing out when my way of making something differs from Alton's.  If she doesn't care for mashed potatoes, it's probably because I'm not making them the right way (Alton's way).

Lauren emailed a link to this recipe to us in Poland and suggested that we try making them when were home for Christmas.  It was our Christmas Eve breakfast and very yummy indeed.  I've made baked apples before, but these were the best.

Ingredients

3/4 cup oats
3/4 cup flour
2/3 cup light brown sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
pinch salt
1/2 cup unsalted butter, diced
4 Braeburn apples (or Fuji)
4 teaspoons honey
Vanilla ice cream (optional)

Directions

  • Preheat oven to 350
  • Combine oats, flour, sugar, cinnamon, ginger, and salt.

  • Cut in butter until the mixture resembles crumbs

  • Cut a small slice from the bottom of each apple to make a stable base

  • Cut a 1 inch circle around the stem, much like cutting the top off a jack-o-lantern

  • With a melon baller, remove the rest of the stem, making sure you don't puncture the bottom

  • Put a teaspoon of honey inside each apple


  • Fill apples with the oat mixture, packing it in
  • Place apples in a baking dish and bake for 40 minutes

  • Let sit for 10 minutes before serving

  • Serve with ice cream, if desired

Wednesday, December 14, 2011

Zapiekanka

Kebab zapiekanka with ketchup and garlic sauce
Zapiekanka comes from a Polish word which means to bake.  Zapiekanka can mean a casserole, but the more common use is  this popular street food - a bagette half, topped with cheese and other toppings, baked until crisp and then finished off with ketchup and or other sauces. 

Monday, December 5, 2011

Broccoli Cheese Soup and I.O.U.


Today is the second finalle of the Heaven's Cake Bakers.  We're supposed to be telling you about the 3 tier wedding cake we've prepared.  I'm one that advocated for including a wedding cake, but I'll have to give you and I.O.U. 

I've been cooking two mornings a week at a ministry coffee shop - mainly their menu items, but occasionally something special from my repertoire.  You know a few of Rose's recipes will make an appearance.  You can read more about Sweet Surrender on their website or on my Polish blog

With the time I spend in the kitchen at the coffee shop, I've been baking less at home, but Rhonda was kind enough to let me share the recipe for their broccoli soup.  It's quick, easy, and delicious!

Ingredients

2 tablespoons butter
1 small onion, diced
4 cups chicken broth
2 pounds frozen broccoli florets
2 cups frozen carrot slices
3 tablespoons flour
2 cups milk
8 ounces cream cheese
3/4 cup shredded cheddar cheese
salt and pepper, to taste

Directions
  • Melt butter in a large pan and cook onion until translucent
  • Add broth, broccoli and carrots, bring to a boil, and cook over medium heat until the vegetables are tender
  •  Use a wooden spoon or spatula to break the broccoli into bite-sized pieces as you're stirring
  • In a bowl, combine the flour and milk until smooth
  • Add milk mixture and cheeses to the soup, heating until melted
  • Add seasonings as needed
Serves: 8

Saturday, December 3, 2011

Salt (Bread) Dough Ornaments

When we were stationed in Spain, the squadron used to deploy to Turkey for a month at a time, and since there were three squadrons, it happened every third month.  You can imagine the toll this could take on families and morale.  It was the squadron commander's wife's job to keep all of the pilots' wives left behind occupied and entertained.  The schedule of potluck meals, trips, and activities planned was referred to as our "Turkey Calendar."

During a December Turkey Calendar thirty-one years ago, the commander's wife invited us to her home to make Christmas ornaments - bread dough ornaments to be exact.  Those ornaments still hang on our tree every year.  It was a fun day and something that I've done again over the years, with our daughters, and today with the ladies from my Bible study group.


Since this is a food blog, I should say that this dough is not edible; for decorative use only!

Ingredients

for dough:
2 cups flour
1 cup salt
1 cup water, approximately

for assembly and finishing:

plastic wrap
aluminum foil
toothpicks (to add texture and patterns to dough)
garlic press (for making hair, etc.)
paperclips and wire cutters
watercolor paints and brushes
Sharpie pens (optional - for very fine detail)
Clear spray sealant

Directions
  • to make the dough:
  • Combine flour and salt
  • Add just enough water to form a dough
  • Kneed the dough to work in a little more flour - just to the point where the dough is no longer sticky.  The dough should be soft, not stiff.  
  • Keep the dough wrapped in plastic to keep it from drying out.

  • to make the ornaments:
  • Use a small (6 inch square) piece of aluminum foil as your assembly/baking tray for your ornaments
  • To create your personalized ornaments, analyze your design, breaking it down into individual elements, as illustrated in the angel assembly photos below
  • Begin making each part of your design by rolling a little ball of the dough between the palms of your hands. This serves two purposes: it give you a smooth finish on the outside of your dough and will work out any air bubbles in your dough.  You don't want a hollow spot that would weaken the structure.  
  • Keep the scale of your finished piece in mind as you create the "parts."  For example, it you're making a head that will be on a body, the head should be about the size of a nickel.  If you were making just Santa's face, the head could be as big as two inches in diameter.  The "parts" should be no more than a 1/4 of an inch thick if you'll have more than one piece on top of another.  Unless it's required by the nature of your piece, such as a teddy bear's belly. 
  • Open a paper clip so that you have sort of an S shape.  Using the wire cutters, cut off the top and bottom of the S, to give you two very long thin U shaped pieces of wire. 
  • Add a loop to the top of your ornament (to give you a place to attach a hook) by inserting the open end of the U shaped cut paper clip into the dough and pushing it in until only about 1/4 of an inch remains above the dough.
  • Fill a cookie sheet with your ornaments on foil and bake at 200 F or 100 C for about an hour; it may take much longer.  The dough will become lighter as it dries out.  You want it to be dry, but not burnt.  
the ball of dough is made into a cone shape and then flattened for the body
a smaller ball is flattened and attached to the top of the body
cone shapes bent at the end for wings, candle added, sleeves and hands
a little hair, made by running dough through the garlic press and inserted the wire loop into the top of the head
texture added to hem, sleeves, and collar with a toothpick point

The finished product

  • to finish the ornaments:
  • After the ornaments have cooled, paint with water colors.  I use the kind that comes in a tube (especially for the very necessary white) or a tray of kid's watercolors.  If borrowing the kid's watercolors, you'll want them to be very thick, so let a few drops of water sit on each disk of paint for a few minutes before starting.  
  • After the paint has dried, lightly spray with a clear sealant.  For best results and a long life for your ornaments, repeat the spray coating at least three times.  
Other examples--
    Caroline's stocking and wreath



    Coralanne Y.'s Christmas bell and candy cane
    Klaudia's "brooch" and teddy bear
    Santa in a F-16 for Janet's son the fighter pilot
    For my friends at the Sweet Surrender coffee shop
    Ed's shooting star
    I opened up a wire hanger, putting ridges along the bottom to make a drying rack.  It allows you to spray both sides at once.



    I had an air bubble that broke off part of Santa's F-16

    My first ornament - Snoopy flying an F-4 wearing the squadron's blue & white gingham scarf


    When the girls were very young, they made some with cookie cutters

    Thursday, December 1, 2011

    Christmas Day Menu (for vegetarians and meat eaters)


    Meal planning for my extended family is no easy task (and I'm sure that's why I didn't iron my tablecloth).  We have many dietary restrictions to take into account:
    • One of our daughters is vegetarian. 
    • Her twin sister eats fish and seafood, but just doesn't like other meats.  
    • Our youngest daughter and my husband don't feel like they've eaten a meal unless there's a big hunk of meat. 
    • My brother doesn't eat beef and doesn't like fish or seafood.
    • My sister doesn't eat mammals.
    And me?  I never met a meal I didn't like.  This Christmas dinner was my attempt to make everyone happy.

    Starter -
    Grilled Polish Cheese

    Butternut Squash Galette
    Creamed Corn and Spinach with Potatoes
    Baguette with Garlic - Paprika Butter
    Grilled Salmon
    Marinated Chicken Breast Tenders

    Beverages -
    Water
    An Assortment of Beers (including Kriek)
    Apricot Brandy Slush
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