Kitchen Upgrades

Non-stick pans, kitchen tools and storage containers. Your kitchen is filled with them, some good and some not so good. Sometimes your kitchen deserves an upgrade. Here are a few of my recent discoveries:

I've reviewed a lot of pots and pans over the years. I love the convenience for non-stick pans, but no matter what the brand or cost, eventually they flake. I like the ceramic non-stick, but they are a bit delicate and can chip if you're not careful, well, not the Earth Pan II from Meyer corporation. The non-stick surface is made from sand, and has no PTFE or PFOA and it can be used with high heat! It's stovetop safe up to 600 degrees. I've been using a 12-inch pan for several weeks and it is easy to clean, and shows no signs that it will chip and there is no coating to flake off. Of course, the true test is how it performs in the long term, but so far so good.



My old measuring cups were so ugly! They were stained and I hated looking at them, never mind using them. When someone from Trudeau offered to send me something of my choice from their line of kitchenware, I knew it would be their 5 piece measuring cup set. Each piece is a different color and the shape is particularly easy to use. I also got their can opener since my old one had melted from being to close to the stove one day. If you don't have a can opener that lifts the top rather leaving sharp edges this is a great upgrade. I already have and love the Trudeau pot clip spoon rests and one piece silicone spatulas (no wooden handle to burn or stain).



I just bought this Chef'n dual grater and I really like the design. It's coarse on one side, fine on the other, and it has little rubber feet so you can use it vertically or horizontally. It also takes up very little room when it's not in use. It's a really smart design and it was relatively inexpensive. I had another one from Microplane that I liked, but it broke. Eventually they also lose their edge and need replacing. The best Microplane product I have is the zester. If you don't have one, I highly recommend you get one.




My last recommendation is to ditch your plastic storage containers. Oh you can use them for dry things like sugar and flour, but don't use them to store cooked food or to reheat. They stain and they get scratched and they might just be leaching chemicals into your food. A much better choice is glass. I've just purchased a set of Boroseal, Borosilicate glass stroage containers and while they aren't cheap, I expect them to last for a very, very long time. They have airtight plastic tops and can be used in the freezer, oven and microwave. Unlike plastic they will not stain or scratch or melt! Pyrex glass storage containers are less expensive and also get high ratings on Amazon, though I haven't personally used them.

My thanks for Meyer for providing a sample of the EarthPan and Trudeau for the measuring cups and can opener. All other products mentioned I purchased.

A “Whale” of a Grilled Cheese, with Roasted Broccoli, Garlic and Caramelized Onions

This weekend, our town, Dana Point, is hosting its annual Festival of Whales!  We celebrate with cheesy things like a town parade featuring a giant whale balloon, a sprawling block party, and all kinds of whale and marine themed activities in the harbor.  It’s actually a lot of fun, and one of the reasons we really dig living in Dana Point.  So we figured we’d run with the whole cheesiness theme, and whale theme, by making whale-shaped grilled cheese sandwiches!  Or, to be more accurate, vaguely-whale shaped grilled cheese sandwiches (That little broccoli floret is supposed to be an eye)…Of course, since we like to experiment when we cook, we added things like roasted broccoli and garlic as well as caramelized onions.  We also like to get both nice creamy cheeses like Jack in there along with sharp cheeses like extra-sharp cheddar and parmesan.  I have to say, it’s one of the best grilled cheeses I’ve ever had.  And I’ve had a lot…

Ingredients  
Extra-sharp cheddar cheese, cut into slices
Monterey Jack cheese, cut into slices
Grated Parmesan cheese
Sourdough bread slices
Whale-shaped cookie cutter

Roasted Broccoli:
1 bunch broccoli, cut into small florets
olive oil, for drizzling
¼ teaspoon crushed red pepper flakes
salt
freshly ground black pepper
2 tablespoons grated Parmesan cheese
1 lemon wedge
balsamic vinegar, for drizzling

Roasted Garlic:
1 garlic bulb
1 tablespoon olive oil
salt

Caramelized Onions:
2 onions, peeled, halved, then sliced

Instructions
To roast the broccoli: Heat oven to 425.  Place florets on baking sheet.  Drizzle with olive oil.  Sprinkle red pepper flakes, salt, and freshly ground black pepper over pieces.  Sprinkle Parmesan cheese over pieces.  Roast for about 25 minutes, until pieces are soft and have that delicious browning on them.  Remove from oven and drizzle fresh lemon juice and balsamic vinegar.  Set aside.

To roast the garlic:  Heat oven to 400.  Take off the papery outer skin of the garlic bulb.  Don’t remove all the skin, just the stuff that comes off easily.  The head of garlic should still remain intact.  Slice off the pointy end of the bulb to expose all the cloves.  Place in a small greased ramekin and cover with the olive oil.  Sprinkle just a pinch of salt and cover with aluminum foil.  Place in oven and roast for about 45 minutes.  The cloves of garlic will be all nice and soft.

To caramelize the onions:  Place a tablespoon of olive oil in large sauté pan over medium heat.  Add the onion slices.  Don’t stir too often yet.  Let the pieces brown, without getting burnt.  After about 15 minutes or so, once slices have mostly browned, I like to turn the heat down to low or medium low.  Stir frequently.  I like adding a bit of water or oil every so often to keep the pieces from burning or sticking too much.  After about 40 minutes or so, the onions should have a dark brown, jam-like quality.

To assemble the sandwiches:  Place slices of cheddar and Monterey Jack cheeses on slice of bread.  Place pieces of roasted broccoli on top, followed by some caramelized onions.  Sprinkle Parmesan cheese on top.  Spread clove or two of roasted garlic on the top piece of bread.  Butter both sides of the sandwich and place on greased griddle.  Once one side has turned golden brown, flip and let the other side develop a golden brown color.   Once the sandwich has cooled a bit, use the cookie cutter to cut out the whale-shape.

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We'd also like to take the opportunity to acknowledge our three fellow bloggers who were nice enough to give us our first blogger-to-blogger awards!  Averil, from The Cook, The Baker and the Clay Boy Maker, and Dara Reppucci, from Generation Y Foodie, both recently awarded us the Versatile Blogger Award; while Greg, from Crostini and Chianti, awarded us the Liebster Award.

Averil's site, The Cook, The Baker and the Clay Boy Maker, is a wonderful new blog sharing great recipes and stories filled with humor and heart.  We are drooling over her O is for Oodles of Sesame Noodles and Whiskey Hoisin Meatballs.

Dara's site, Gen Y Foodie, has actually been one of our favorites for awhile now.  She cooks adventurous, varied, mouth-watering, and healthy dishes, always paired with fantastic photos and entertaining writing!  We'd love to make just about everything she posts, but her Shepherd's Pie with Horseradish Cheddar Mashed Potatoes has been particularly on our minds lately.

Greg's blog Crostini and Chianti is a great food blog that mostly focuses on Italian food, with occasional forays into other cuisines.  His recipes are varied and interesting, and if you haven't seen it, I'd recommend hopping on over.  I really like his Irish Dinner Party post from earlier in the year.  The mashed potato cakes look so cool!

It means so much to us to see support like this from our fellow food bloggers.  You guys are awesome, and we look forward to being a part of the community for many years to come!  Can't wait to see your next recipes!

Day 184.5~Matcha Green Tea and Pistachio Pinwheel Cookies

Can baked goods be multi-cultural? Why yes indeed, they can. Meet my latest Celtic-Japanese cookie creation. What makes them Celtic? Well, they ARE green, and we ARE nearing Saint Patrick's Day. The matcha Green Tea is Japanese and, if you count the pistachios, originally grown in Persia (Iran), then they're the ultimate tri-cultural confection.

This cookie is a variation on the old-fashioned vanilla and chocolate pinwheel cookie that I first learned to make under my Irish grandmother's tutelage. It's essentially a refrigerator sugar cookie (the dough has to be chilled because it's so sticky) that's been around for eons. But since I bought this matcha tea powder, I've been thinking about how to incorporate it into baked goods. My friend Sylvie M. sent me a whole bunch of matcha green tea recipes from France that I plan to try, but today, I decided to give my grandmother's old fashioned cookies a cultural up-date...after all, this is a blog that explores food from around the world.

So, you're wondering about the flavor. Honestly, I can only barely taste the matcha green tea in the cookie, but the powder colors the dough so beautifully, that it doesn't really matter. The flavor is buttery and rich and the crunchy pistachios add both texture and toasted nuttiness. Perhaps next time I'll add a little more tea and see if I can bring the taste up. Until then, however, as I close my eyes and take a nibble, I swear I taste Ireland, Japan and Iran, all happily co-mingling and getting a long just fine. I doubt the world's complex problems could ever be solved with cookies, but since nothing else seems to be working, these might just be a good place to start. Peace.
Flour, sugar, baking powder, salt and eggs - pretty basic cookie dough ingredients

 Unsalted pistachios, chopped finely (you can use a mini food processor too)

 Oh, right - the butter. Don't forget the butter.

 Sift flour, salt and baking powder. Then cream butter and sugar.

 Divide dough in half. Mix matcha green tea powder into one half of dough.

Wrap both up, and chill for at least 30 minutes.

 Roll both out to 16x12" rectangles

 Stack dark dough on top of light dough and roll tightly  dough is sticky and takes some finessing)

 Refrigerate for  3 hours, slice into 1/4-inch pieces and place on parchment lined cookie sheet

 Cool on a wire rack - done!

Matcha Green Tea and Pistachio Pinwheel Cookies

(Makes About 5 Dozen Cookies)

3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/3 cups granulated sugar
2 eggs
2 teaspoons vanilla extract
1-1/2 tsp. matcha green tea
1/2 cup unsalted pistachios, unsalted

1. In large bowl, stir together flour, baking powder, and salt. In large bowl, beat butter and sugar with electric mixer until light and fluffy, about 2 minutes. Add eggs, one at a time, beating after each addition; add vanilla. Add flour mixture and beat on low until just combined.

2. Divide dough in half. Form 1 half into 4 in. by 4 in. square; wrap in plastic wrap and set aside. Return other half to mixer; add matcha green tea to dough in mixer and beat just until combined. Form matcha green tea dough into 4 in. by 4 in. square and wrap in plastic wrap. Refrigerate both doughs at least 30 minutes.

3. Very lightly, dust a large rectangle of parchment paper, roll vanilla dough into a 16 in. x 12 in. rectangle about 1/8 in. thick. On another sheet of parchment paper, roll matcha green tea dough into a 16 in. x 12 in. rectangle about 1/8 in. thick. Place green tea dough over onto vanilla dough; peel away parchment. Cut dough horizontally in half. Roll each half into a tight log. Roll in chopped pistachios to coat, applying just enough pressure to ensure they stick. Wrap in plastic wrap and refrigerate 3 hours or overnight.

4. Preheat oven to 350°F. Line cookie sheets with parchment paper. .

5. Slice logs into 1/4 in. pieces. Space 1 in. apart on cookie sheet. Bake 8-10 minutes, or until vanilla dough is lightly golden.



© 2010-2011, What's Cooking in Your World? Sarah Commerford/All Rights Reserved

Day 184! Uganda ~ Chicken Luwombo - Up Next, Ukraine

This recipe comes courtesy of my Ugandan friend, Josh, who has graciously shared his favorite dish. Josh and I became friends on Facebook through my blog and I'm delighted to be able to share both his recipe and the remarkable work he does. Josh is the founder of  Driving Change Youth Initiative, based in Uganda. Driving Change Youth Initiative is an initiative by and for young people from all backgrounds (both the privileged and non privileged), that aims to develop and unleash youth potential to bring about positive change into Ugandan society. As the co-owner of a Special Education Advocacy practice, Josh's commitment and work with children is near and dear to my heart. So, while I may never be fortunate enough to travel to Uganda, I am truly honored to be able to connect with Josh's culture by preparing his favorite dish, Ugandan Luwombo. Thank you, Josh, for your kindness and generosity ~ we LOVED the meal!

Map Courtesy of Lonely Planet

Located in east Africa, the beautiful country of Uganda is bordered by South Sudan (a brand new country), Kenya, Democratic Republic of Congo, Tanzania and Rwanda. Uganda is unique in that the eastern part of the country's Savannah meets the west African jungle. As such, the country's bio-diversity supports spectacular wild life ranging from plain animals like lions, to jungle primates and water animals such as hippos and crocodiles, not to mention over 1,000 bird species. A cultural melting pot with more than 30 different indigenous languages belonging to 5 distinct linguistic groups, the country's earliest inhabitants were hunter gathers who migrated to the south. By the 15 and 16 centuries, centralized kingdoms formed consisting of  Baganda, Bunyoro, Toro, Ankole and Busoga people. By 1894, Uganda became a British protectorate, and by 1962, Uganda gained independence.  However, by 1971, Prime Minister Obote's parliament was overthrown by Idi Amin Dada, who effectively amended the constitituion to take absolute power. A ruthless dictator, Amin and his army were responsible for hundreds and thousands of Ugandan deaths. Not until 1979 was Amin forced to flee the country by the Tanzanian army and Ugandan exile forces. However the country continued to be plagued by military rule and repression. Freedom, economic reform and relief finally came under the leadership of Yoweri Kaguta Museveni, allowing the people and the country to move forward and grow peace.

Although the Baganda are the largest population in Uganda, every tribe has its own culinary traditions, as well as Arab and British influences. However, bananas, plantains, stews, pastes, local fruits, peanuts (ground nuts), meat, fresh, smoked and salted fish, cassava, beans, sweet potatoes and spinach can all be commonly found, but might be cooked somewhat differently. The food is not typically spicy, but seasoned with tomatoes and onions to create flavorful, pleasing dishes, like this Luwomba dish I prepared tonight.

I used chicken thighs, but smoked fish, pork or any combination can be added to Luwombo ~ 

 I ground unsalted peanuts - you can use natural peanut butter as well

 Tomatoes and onions flavor the sauce

 I added sliced fresh mushrooms, but these are optional

 Plantains are cooked in the same pot. I chose semi-ripe yellow plantains because they're sweeter

 Basic kitchen string and banana leaves (Goya sells them pre-packed and cleaned)

 Mound some chicken and peanut mixture in the center of a banana leaf rectangle

 Fold over both sides, then either end to form a packet

 Tie with kitchen string, being careful not to tear the leaves

 I put a steamer basket in the bottom of the pot, then added water to steam the packets

 Open up the packet, mash some of the plantain and serve it up! Delicious and very filling!

Ugandan Luwombo (Recipe adapted from Uganda Visit and Travel Guide)

2 pounds beef, chicken,  pork or smoked fish (or any combination) cut into serving-sized pieces
1 cup unsalted peanuts, ground
2 onions, chopped
4 tomatoes, chopped
1 chicken stock cube (or base)
Salt and black pepper, to taste
Banana leaves or large dock leaf or greaseproof paper (one per serving)
1 cup mushrooms, cleaned and sliced
1 smoked fish (optional)
4 plantains

1.Cook the meat in an oiled frying pan until browned but not cooked then remove and set aside.

2.Heat a teaspoon of oil in a saucepan then add the onion and cook for a minute before adding the tomatoes, chicken stock cube, salt, pepper, peanuts, mushrooms and the smoked fish (optional). If necessary add a little water to form a smooth sauce. Cook to heat through.

3.Plunge the banana leaves in boiling water to soften them remove the mid-rib* and cut the ends off the leaves to form rectangles. Place a portion of meat and some of the tomato-onion sauce (and mushrooms and smoked meat or fish, if desired) in the centre of a leaf. If you buy packed banana leaves, most brands (like Goya) have already removed the mid rib for you*

4.Fold the leaf from the sides then wrap from the ends to make at least a double layer. Tie into a package with oven-proof string then repeat until all the mixture is used up.

5.Place a wire rack or trivet in the bottom of a large casserole dish then add water to the bottom of the trivet. Place the meat packages on top of the trivet and cover the dish. Bring to a boil and steam the packets for at least an hour. Add the plantains to the pot as well.

6.Remove the plantains from the pot and mash with a fork. Top with the meat and sauce from the banana leaves and serve.


© 2010-2011, What's Cooking in Your World? Sarah Commerford/All Rights Reserved

Creamy Egg Marinara Breakfast Dip

We know what you are thinking.  Breakfast dip?  What is this?  And who wants to dip things in the morning?  Well, we prefer the term breakfast dip over “eggs baked in tomato sauce,” and let’s face it, dipping is a super fun activity.  Don’t we all love dipping our fries, chips, crackers, vegetables, fruits, etc. into various concoctions?  And isn’t the appeal the actual act of dipping?  We believe so, and we believe wholeheartedly that dipping needs to be brought to the morning. 

The sauce recipe is adapted from Marcella Hazan’s fabulous recipe for tomato sauce with onion and butter.  We threw a bit of fresh herbs in to give it a woodsy element, and some crushed red pepper for heat.  We liked the way the sauce works with the creaminess of the freshly punctured eggs.

Ingredients 
Tomato Sauce:
28 ounce can whole peeled tomatoes in juice
1 onion, peeled and cut in half
5 tablespoons butter
1 small sprig rosemary
2 sprigs thyme
salt and freshly ground black pepper, to taste
¼ teaspoon crushed red pepper

Dip:
7 eggs
2 cups arugula
2 garlic cloves, sliced
¼ cup grated Parmesan cheese
¼ cup chopped basil

Baguette Dippers:
1 baguette, sliced
¼ cup olive oil
salt and freshly ground black pepper
2 tablespoons Parmesan cheese

Instructions 
To make the tomato sauce: Place tomatoes, butter, onion, rosemary, thyme, and salt in a saucepan over medium heat.  Bring to simmer. Reduce heat to low and continue simmering for 45 minutes.  Stir occasionally.  Remove from heat and take out the onion, and sprigs of rosemary and thyme.  Seth doesn’t like chunks of tomato, so we use an immersion blender to puree the sauce.  Add crushed red pepper if desired.  I like doing this step the night before and refrigerating the sauce until I need it the next day.

To prepare the dip: Heat oven to 350.  In a baking dish, layer the arugula and place the slices of garlic over the arugula.  Put half the sauce over that.  Break the eggs into the sauce.  Cover with remaining sauce.  Sprinkle with parmesan cheese.  Bake for about 24 minutes.  The whites should be set, and the yolk should still be runny.  When done, scatter the basil on top.  We like to break the eggs as soon as the dip comes out of the oven to ensure they remain runny, and we mix it all together.

Baguette dippers: Brush the olive oil on baguette slices.  Sprinkle the salt, freshly ground black pepper, and Parmesan cheese. Bake at 350 for 10 minutes.

Irish Potatoes, My Grandmother's Recipe

So why are Seth and Jenn posting a picture of potatoes?  Because they aren’t potatoes, nor do they even have any potato in them!  Instead of being starchy tubers, these are super duper sweet confections rolled in cinnamon.  This fun trompe l'oeil candy recipe actually comes from my grandmother.  She brings out this recipe one time a year, and that day, unsurprisingly, is St. Patrick’s Day!  We just love the way these treats play with the senses, looking like a potato and tasting like candy. 

Ingredients
4 ounces unsalted butter, softened
1 pound confectioner’s sugar
½ cup coconut flakes
1 ½ teaspoons vanilla extract
½ cup marshmallow crème
3 tablespoons cinnamon

Instructions
Cream butter, confectioner’s sugar, coconut flakes, vanilla extract, and marshmallow crème together.  If the batter doesn’t come together, add a bit of milk to the mixture.  Shape into potatoes.  Roll each “potato” in the cinnamon.

Day 183! Tuvalu - Papaya Pineapple Marmalade - Up Next, Uganda

When I was kid, my Mom always had marmalade in the house. Golden-orange, glistening and sweet on the front of the tongue, tart half way through, and then just a hint of bitterness at the back, it was full of chewy slivers of Seville orange rind that released a heavenly orange blossom scent; this was real grown-up orange marmalade. Nothing Smuckers about it. As was her ritual, she would decant the marmalade from the store-bought container into a beautiful, antique cut-glass jam jar with a hinged sterling silver lid and matching spoon, which made spreading it all the more elegant. And, as was also her habit, she had it almost every morning on crispy toast with whipped sweet unsalted butter. A more beautiful accompaniment to black coffee does not exist. So, while this Pacific Islands recipe from the tiny island nation of Tuvalu is considerably sweeter (and more tropical) than the marmalade of my childhood memories, it has the very same sensory and and olfactory qualities that immediately awaken the senses in a distinctly foodgasmy kind of way. Now what could be bad about that?

A Polynesian island nation (formerly known as the Ellice Islands) in the Pacific Ocean, Tuvalu sits midway between Hawaii and Australia. Comprised of four reef islands and five atolls, it's closest maritime neighbors are Kiribati, Naru, Samoa and Fiji (all countries whose meals I've prepared!). Slightly more than 10,000 people live on this 10 square mile island, making it the 3th least populated and 4th smallest country in the world. Sadly, due to the earth's rising temperatures and global warming these low lying islands are experiencing increased risk of flooding and ecological damage that threatens their future existence.

First inhabited by Polynesians, the country was sighted by Spanish explorer Alvaro de Mendana in 1568. . By the 19 century, the country became a British protectorate, but in 1974, the islanders voted for separate dependency status from Britain and separated from the Gilbert Islands (now known as Kiribati). Finally, in 1978, the islands became an independent commonwealth. Interestingly, this island has no military force or budget and relies on the Maritme Police Surveilance Unit as needed. Close monitary ties are maintained with New Zealand  and Australia, and to a lesser degree with Japan, South Korea and the European Union.

Cuisine in Tuvalu is limited by the country's lack of fertile soil and the stress on fishing resources due to an increasing population. Pulaka, a tuber grown underground in composted soil is the main source of carbohydrates and fish, coconut crabs, turtle and sea birds supply protein. Bananas, breadfruit, coconut and coconut milk. In addition, only about 1,000 tourists per year visit the island due the country's remote location, so for the most part, simple, traditional food is the staple of Tuvalian people.


Dice a ripe pineapple

 Dice a ripe papaya

 I combined grated ginger, grated and zested lemon for texture and flavor

 Lemon juice and sugar are the only additional ingredients

 Combine everything in a pot, bring to a boil and cook until mixture reaches 244 F

 A golden spoonful of marmalade lusciousness - eat as is, on toast or use on pork!

Papaya-Pineapple Marmalade (Recipe adapted from The Pacific Islands Cookbook)

2 cups finely diced ripe pineapple (2 lbs.)
2 cups diced ripe papaya
4 cups sugar
1-1 / 2 teaspoons grated lemon rind  or lemon zest (½ lemon or more if you like it tart)
1 /4 cup lemon juice
1-2 tablespoons fresh grated ginger, if desired

Mix pineapple and sugar in large shallow saucepan and let stand while preparing the papaya.
Add papaya.
Add grated lemon rind and juice.
Bring slowly to boiling point and boil about 30 minutes until mixture sheets from spoon, or until temperature reaches 224º degrees Farenheit on a candy thermometer.
Pour into sterilized half-pint jars and seal.This marmalade does not keep longer than 6 months


© 2010-2011, What's Cooking in Your World? Sarah Commerford/All Rights Reserved