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Category Archives: basics

How To Make Butter Using a Mixer

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Good morning!

I am busy doing my last-minute preparations for the Nourished Food Blogger Conference and the Gluten & Allergen Free Expo later this week, but I wanted to post this easy basic how-to on making butter. Now, I realize that I’m not reinventing the wheel here, but my How-To Basic posts seem to consistently be some of the most popular posts.

*NOTE* You can use however much cream that you like. I used about 2 cups of cream, which produced 1 cup butter and 1 cup buttermilk. Also, use cold cream.

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INGREDIENTS:
Heavy whipping cream, cold
Pinch or two of sea salt to taste, finely ground

DIRECTIONS:
Pour the cream into your stand mixer, and blend on setting 2 (low, above stir) using a flat beater (I used my flex-edge flat beater). Continue stirring for pretty much forever until you are basically ready to give up.
It will finally begin to thicken and resemble sour cream, and then in one magic moment it separates into butter and buttermilk – which prompts you into doing a celebratory dance and then calling every member of your family into the kitchen to view this marvelous thing that you just did.
It takes about thirty minutes of constant stirring to separate and make butter.

Pour the buttermilk into a container with a lid and reserve for another use (I make GF buttermilk pancakes the next morning). Scoop the soft butter into a small dish, and cover.

Enjoy!

Green Chile Sauce

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Green chile sauce: one of the staples in my kitchen. Why? Because it is amazing. Why else? Added to enchiladas, slow-cooker stews, tacos, or breakfast casseroles, it ads a rich spicy tone that is only mildly fiery but still requests attention. It is also a key ingredient in my family’s favorite tortilla soup (I’ll try to post this recipe soon).

With just a few ingredients, it comes together easily.

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Ingredients: 2 roasted poblano chiles, 1 roasted garlic clove, 1/4 teaspoon black pepper, 1/4 teaspoon cumin, 1 cup chicken broth, 2 tablespoons grated onion.

By using one clove of roasted garlic and two roasted poblano peppers, the sauce is already off to a promising start.

By grating part of an onion into a bowl, I get the onion in tiny bits and I also get the nice eye-burning onion juice. Two tablespoons of this stuff does the trick.

Use a blender to coarsely chop the roasted peppers.

To a 2-qt saucepan, add the 2 tablespoons of grated onion and the roasted garlic clove.

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Over medium heat, stir constantly for a minute. Then, add the peppers.

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Stir thoroughly. Stir in 1/4 teaspoon of black pepper and 1/4 teaspoon of cumin. Allow to cook for another minute while stirring, then add in 1 cup of gluten-free chicken broth. I used Swanson’s, but homemade broth works great too…I’m just currently out. You could also try vegetable broth.

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I cool this until heated through, and then store in a container. You can freeze it or keep it in the fridge. It never lasts long around here. Also, if you don’t like the texture of the chiles, you can pulverize them in the blender and then strain the sauce before storing.

Go crazy with it. Add this sauce to anything your heart desires. Spice up a soup, top a burger, add to tamales, or serve with pork chops. Enjoy!

Basics How-To: Roasting Poblano Peppers

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Roasting poblano peppers is super easy. Not only is it super easy, but it’s one of those things that requires minimal skill yet provides impressive results. What’s not to adore? If you’ve never had roasted peppers, you’ll be amazed. If you have already had them, well, you know how entirely different they taste when compared to the canned versions. Yes. It’s worth the time.

Turn the oven on to Broil. Start with: a pepper or two. I love poblano peppers.

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Place them on a baking sheet, and place the baking sheet on the top rack in the oven. Every fifteen minutes or so, open the oven and slightly turn the peppers. The goal is to brown them on all sides. This whole process takes about an hour, but time will fly because the aroma that fills your kitchen will be so incredibly delicious.

They’ll come out looking like this:

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I know, right?
Throw ’em in a bowl and cover it with a towel. This steams them.

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Then, wait.

When they’re cool enough to handle, gently remove them from the bowl and begin peeling them. It’s super easy to peel the thin skin off when they’re cooked like this. For a short clip to see how easily the skin peels off, click here.

There you have it. Roasted poblanos, ready to be stuffed and transformed into chile rellenos, chopped and made into green chile sauce, stirred into queso, or added to a favorite recipe.

Basics How-To: Roasting Garlic

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If you already know how to roast garlic, then merrily skip on past this post of mine.

I use roasted garlic in so many recipes. So so many. If you’ve never roasted garlic, or you simply want step-by-step how-to instructions on roasting this marvelous member of the allium family, then read on, dear soon-to-be-enlightened reader!

Roasted garlic tastes quite different from fresh garlic. The cooking brings out a mellowed flavor, savory and almost buttery in texture. The taste is exquisite. I’m even guilty of eating it fresh from the oven, plain. Don’t judge. It’s amazing!

Something to know: fresh garlic like I show below is a bulb of garlic, also known as a head of garlic. Each individual part of the head is called a clove.

Something else to know: garlic has antibiotic and antifungal properties.

Here’s what you need for roasted garlic:

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I used: olive oil & organic garlic.

Preheat the oven to 350. Peel off most of the outer white papery skin from the garlic. Kinda like this:

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Then, with the head of garlic on its side, grasp it firmly and using a sharp knife, slice off the top of it. The tops of each clove should be exposed. Then, drizzle the tops with the olive oil, like this:

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You can use a cute little terra cotta garlic baker, like I have…

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Bake at 350 for an hour.
When ready, you can handle the garlic a few ways. You can slice the outer skins and pop the cloves out, or you can just squeeze the roasted garlic out.

Now comes the fun part! You can add it to almost any dish. Pasta dishes, sauces, garlic bread, meat dishes, casseroles, added to oil for garlic-infused oils, or anything else that would benefit from a flavor kick.

Enjoy!

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