Pickles!

We've got pickles going, folks. I'm trying this Homesick Texan recipe for refrigerator dills. They still have 2-3 days to go, so I'll update you then.

I've attempted pickles before. My uncle had a super easy sweets recipe that actually involved adding stuff to grocery store sliced dills. They're sweet and tangy, but not from scratch pickles.

Ages ago, I attempted various bread and butter recipes that didn't quite work out. I've not given them ago since.

Recently, though, I did have luck with Glass Onion's fabulous overnights (you can find the recipe here). They're fantastic, you can cut the recipe very easily, and they're awesome in the GO Cole Slaw (I'll have to try them in deviled eggs now).

We're pickle fans here, there's no question. In the dill world, Claussen's are second to none for us. I love bread and butters in my potato salad and I will use just about any pickle on a sandwich, depending on the various other fillers.

I've always wanted to make my own, though. One day, I'll find a good fit that I can adapt and twist around -- I would love an excellent SPICY bread and butter. And deli dills knock Vlasic out of the water any day.

Two more days till we get to see if Homesick Texan comes through for me (it was a good way to use up our jungle of dill in the Aerogrow at any rate!).

I Didn't Know Shortbread Was Supposed to Be Difficult

I attempted shortbread for the first time this weekend. I have my grandmother's old recipe, which is very similar to the recipe in Jael McHenry's The Kitchen Daughter. And given that she said you could put the dough together in the food processor, I thought it would be a quick and easy set of cookies to bake (that wouldn't be affected by our stupid altitude issues).

What I wasn't counting on was discovering that our ovens are both a POS. Yes, surprise, surprise. The ovens in the house that we're renting are about a thousand years old and now bake unevenly. Which means that in addition to all the issues I have trying to bake at high altitude (flat cookies), I now have to account for the fact that anything on the back of the pan will be cooking at a higher temp than the front.

But, I didn't discover that until after I fought with the first batch. See, what my recipes don't tell you and what this recipe does tell you, is that you need to chill your dough. You're working with COLD butter. As the warmth of your hands and the working over of the dough heats up that butter, the dough becomes more sticky and hard to work with.

So, chill your dough. Other than that, a test throwaway batch to see how your oven is working might be a given. My grandmother's recipe actually says bake 40-45 minutes at 275. Yikes! I found that the 25 minutes at 350 from the other recipe was still too long in my oven. About 15 minutes at 350 yielded half a batch of ok cookies (because the back ones burned). And 15 minutes at 325 gave me a chance to remove some pretty back cookies and set the front ones back in for 2 more minutes.

Agh. Baking is really not supposed to be this difficult!

Biscuits and Gravy

Last weekend, I had the pleasure of reading Jael McHenry's debut, The Kitchen Daughter. It's fiction, but it does include a handful of recipes (the main character can see ghosts when she prepares a dish from a handwritten recipe card). It's a sweet read and seeing as how McHenry is a foodie herself (she has recipes at her Simmer blog) so I decided to give a few of The Kitchen Daughter recipes a try.

First off, I've never made homemade biscuits. I think I rolled mine too flat, though, because while they weren't dense, they weren't fluffy and flaky either. Well... that's not entirely true. The first batch were rolled out thinner than the next and those second batch biscuits were more what I'd hoped the whole batch would be. So now I know.

For the sausage gravy, I bought some breakfast sausage at Herbs (so yummy!). I ate too much. Probably not the healthiest meal I've had all week, but it was a pretty tasty one!

You can find the recipe and an excerpt of The Kitchen Daughter here at Scribd.

Oh, my goodness! Dr Pepper Pork!

To continue with the pork madness we had last week... I'd planned to make Pioneer Woman's Spicy Dr. Pepper Shredded Pork the day she posted the recipe. I mean, what could be more enticing than a pork shoulder slow cooked in Dr. Pepper?!

I made a run to Herb's and they cut me a 4lb+ pork shoulder roast. Fortunately there was no bone so I chopped it in half and vacuum packed a portion for later. That was the hardest part of the recipe (by which I mean this is the simplest recipe in the world!). We ate it with flatbread (no tortillas on hand that night), roasted potatoes, and green beans. Yum! Mike had leftover sandwiches and we even did some nachos with it one day.

Note to Mom: the sauce is a bit spicy. I'm sure it would be just as tasty without the peppers or with less peppers. Maybe. I actually used a smaller can of chipotles, just because it was what I had on hand.

Ohh, and to Texas it all out, we can finally get Blue Bell here :)

Jamie Oliver's Goulash

I got a foodsaver for Christmas and I love it. For a while, I've been buying meat in bulk so that I'm prepared on days that I don't want to run to the grocery store for dinner. Course, it means planning that morning for dinner that night to allow defrosting time, but it's come in handy always having chicken breasts or pork chops on hand.

Monday was definitely a clean your fridge night. My method of late has been to find a couple of on hand ingredients -- in this case pork chops and bell peppers -- and search for a recipe that works with what I've got in the fridge, freezer, and pantry.

I chose Jamie Oliver's Spicy Pork and Pepper Goulash even though it called for pork shoulder when all I had on hand were pork chops (got one in the freezer now, though). I figured it was a decent substitute, especially in terms of making a three hour dish in a little less time, and I was right. So the only changes I really made were to trim and cut the chops into pieces and saute where the recipe calls for rendering the fat from the roast.

I cooked it for about an hour and a half, knowing that the three hour shoulder roast cook time might be overkill for my little chops, and the meat turned out nice and tender. Barring the fact that the flavors would obviously have more time to develop and that a shredded, tender roast is much different from chops, this was definitely a keeper dish either way. (And we ate it over egg noodles tossed with a little butter and parsley rather than the rice in this case.)

Here's the link to the recipe on Food Network, it can also be found in Oliver's Jamie At Home.

My Yellow Curry Mistake

So I do some shopping at our international stores and a while back I bought two cans each of the red, green, and yellow curry pastes. By now I've used all of the red and green as I frequently come across recipes that call for one or the other, but I'd not done anything with the yellow just yet.

One cold day two weeks ago, I decided I wanted some lentil soup. Lentil with curry and coconut and veggies. But all I had was yellow. No big deal, I thought. Yes, sort of a big deal.

I opened the yellow curry and spooned a massive spoonful into my soup when I realized it smelled fishily familiar. Fishy. Yep. 34% fish paste. I'm not sure if all yellow curry pastes are the same, but I definitely was not expecting it (hey, you gotta try new stuff, but maybe I'd be better off checking those ingredients before experimenting, right?).

Note to self: keep more green curry on hand and don't substitute yellow when you really want green. The soup turned out ok -- not the flavor I was looking for obviously (also tried to hurry the lentils, which never works). Not a big hit, but not a total flub.

Hello again!

First off, if you're reading this, big thanks!

Now, my dilemma with this blog since day one has been this: I don't have pretty pictures. I have a good camera, but I'm not a good photographer. I take food pics for the blog (because all the food blogs I read have such great pics) and then agonize over how bleh they are.

My other issue has been the fact that while I cook a lot, I rarely have original recipes of my own and just linking kind of seemed like a cop out.

I've decided I don't care. I don't, not anymore.

Here's the thing, I have come to realize that I'm losing track of where my recipes come from and when I cook them. Then I sit, scratching my head, trying to figure out what that chicken dish from last month was and where I found the recipe.

That said, I'm also sending recipe recs to family and friends and then trying to track down the sent email and resend to someone new.

So, from now on, regardless of whether I've got a pretty pic or an original recipe, I'm going to use this as a log of meals. I'll link to recipes online or tell what cookbook I got them from if there is no recipe online. I'll also have any tweaks or changes I've made (so that mom can see if she tries it at home).

I'm turning over a new leaf and getting back on track, starting now.