Scratch Made Marshmallow

I decided to finally give these a try!!  What a cool recipe.  I watched an episode years ago when Ina Garten made these for a hot chocolate gift she was making for friends.  I bought gelatin but never attempted the recipe.  Now, possibly 4-5 years later that I bought gelatin again and finally decided to make marshmallow in order to have a little fun using it.  I used Alton Brown's recipe only because making marshmallow seemed more like a chemistry experiment and he is all about the science.  It's a precise recipe as I looked up Ina and she uses the same ratios as Alton. 

NOTE:  This recipe is not for kids!! 

There are a few steps you should do in advance to minimize running around by being set up in advance.  Since this is candy making being a thermometer is involved, there isn't time later.  

First - Bloom the Gelatin.  To the bowl of your mixer, add 1/2 Cup Ice Cold Water.  Add 3 Packs fo Gelatin (3/4 oz).   Let that sit.  Have your wire whip ready.

Second - Prep a 9" x 13" pan.  Spray the bottom and sides lightly with spray Canola Oil.  Sift 1/4 C. Confections Sugar mixed with 1/4 C. Corn Starch.   Generously, add most of it to the bottom of the dish.  Cover with foil and shake excess to coat the sides.  If you need, more, repeat.  

This is a video after about 8-9 minutes.

To a small saucepan, add, 1 1/2 C. Sugar, 1 C. Corn Syrup, 1/2 C. Water and 1/4 tsp Kosher Salt.  Place over medium high heat, COVER, and cook for 3-4 minutes.  The sugar should be (mostly) dissolved.  Add a candy thermometer to the side of the pan and cook until it reaches 240.  I stirred a few times.  

With the mixer on low, and while it's running, slowly add the sugar mixture into the gelatin, pouring only down the side of the bowl.  Continue until it's all combined.  Turn the mixer to high and mix for 13 minutes.  Add 1 tsp of good Vanilla and mix for another minute but no more than 2.  

This is a video after vanilla was added.

Pour the sticky mixture straight into the prepared dish.  Dust the top with the Sugar/Corn Starch Mixture and let cool anywhere from 4 hours to overnight.    Turn out into parchment paper or cutting board for cutting.  

Have fun with what you do with it!  

Fougasse, First Crack!

I've seen this in the past and decided to make it while we were all holed up for the duration with Covid 19.  I'm just now posting a bunch of things I made.  I will make it a few more times because I have changes to make.  First thing is I need to figure out the exact kneeding times.  I need to get a better sense of what dough I am after.  Also, recipe I found rolled it out too thin.  It was a bit crunchier than I envisioned and I liked it better when I came across the thicker parts.  

Rachel Ray's Sheet Pan Chicken Thighs with Feta

I get stuck in a rut unless I continuously sharpen my blade when it comes new cooking ideas.  Fortunately, I can turn to Rachel Ray because she always comes through.  There is hardly an episode that I watch that I don't walk away with something I can make immediately with little to no effort on my part.  She makes food that is from scratch, using simple ingredients, and is satisying to all.  

Last week I was going through some of her recorded shows on my drive and she did a simple Greek inspired sheet pan dinner.  Last night, my son C had his friend K over and I decided to try it out.  One of the things I liked is that while it was in the oven, I cleaned up the mess I had made.  I made the sheet cake (found here on my blog) for dessert before this went in the oven so I really had a lot going on and my kitchen was a mess.

I began cooking around 5:30 and by 7:30ish we were eating.  Not too bad!

Honestly, this recipe had me at Lemon and Olive Oil and from there the decision was made to make this dish this week.  I have to admit, the baked feta looked interesting and I had some on hand.  I knew we would all like it and it turns out, K liked it, too.

To a pot, add 1/2 Cup of Olive Oil.  Add to it the cut up Cloves of 1 Bulb of Garlic.  Put this over medium low heat and cook for about 20 minutes until lightly browned and soft.  While that is cooking, rinse 8-10 Chicken Thighs and place in a bowl.  

Scrub and cut into quarters 4 Large New Potatoes.  Add to a pot of salted water and par-boil for about 5 minutes.  She used Fingerlings but as she said, any thin skinned potatoes will work.  

Preheat Oven to 425.  

Zest 2 Lemons and reserve the zest for garnish.  Juice a least 3 Lemon halves, possibly all 4, but I got plenty of juice from the 3.  

Once garlic is soft, mash it with a fork and pour over the chicken coating it all.  Add the lemon juice.    

Remove the thighs from the bowl leaving the oil mixure behind and place them on a sheet pan.  Add potatoes to the oil, coat them, and add them to the sheet pan.  I also added a 1/2 Large Red Onion cut into about 6 slices.  Coat them in the oil and add to the pan.  Next, using about 8oz of Feta, cut into chucks and add to the sheet pan.  Laddle the oil mixture over the chicken and potatoes.  Place the garlic pieces on the chicken.  (I forgot to do this - nestle the lemon 1/2's into the sleet pan maybe even cutting them in 1/2 again).  Season with Salt, Pepper and Oregano.  (She used fresh oregano and I didn't have any).

Place in the oven and bake for 45-60 minutes - I baked for the full 60 minutes.  What I have learned is to help with browning certain foods, every 10-15 minutes I can open the oven door briefly to let the moisture escape.  I also spun the baking pan 180 degrees every 20-30 minues.  

She served a salad with her meal and I didn't, so I needed a vegetable.  I peeled and cut into large pieces, 4-5 Carrots.  I nestled these in the open spaces on the sheet pan with 40 minutes left to cook.  They were done perfectly.  

Remove the chicken and let it rest for about 7-9 minutes.  Garnish with Fresh Parsley and reserved lemon zest.  

I served a Baguette - or any crusty bread will do.  With the oven off, I added the bread to the oven for about 5 minutes then also let it rest before cutting.  It was delicious dipped in the lemony olive oil mixture.  

All in all, a simple (cost effective) meal that can serve a crowd.  

Banana and Nutella stuffed French Toast

I can't even recall where this idea came from.  I'm certain though I was watching something on tv or online and decided to make it the next day for breakfast.  Other than that, I don't know who to give the credit to.  I may have improvised something I saw, I'm not really sure.  I was going to dust it with powdered sugar or even drizzle Vermont Maple Syrup but it was sweet enough as is was, so we ate it plain.  

The proportions below will make 2 sandwiches.

To a flat bottom bowl (I use a pasta plate) mix 1 Egg, 2 Tbl Cream (1/2 & 1/2, milk, or even egg nog works fine), 1 Tbl Orange Juice, 1/4 tsp Vanilla, and 1/2 tsp Cinnamon.  

Slice 1/2 Banana.  Spread Nutella on 2 slices of bread.  NOTE: Pictured is sliced whole wheat bread but a nice loaf that you cut would be nicer cut in 1/2" slices.  Arrange banana on 1 slice of bread and sandwich with the other slice.  

Heat a skillet over medium heat and add a small amount to Cooking Spray.  Dip the banana sandwich in the egg mixture, quickly, turning it over in order to coat the second side.  Add to the hot pan.  Cook until golden brown, turning once.  Spread with a small amount of Butter.  Cut in 1/2 and serve at once.    

Quiche Lorraine

I always thought Quiche Lorraine was made with bacon and swiss cheese.  Turns out I'm incorrect.  It's a rich custard with only bacon and surprising, no cheese at all.  I've bought various quiches lately and am continually left thinking that they'd be better if I made the crust myself and filled them with what I want.  So when I set out to make a Quiche Lorriane, I referred to my 1000 Gourmet Recipes cookbook.  That's where I learned the truth about what it really is.  So I made my own crust but followed their recipe for the filling.

Make you favorite savory pie dough and let rest for 30 minutes in the refrigerator.  

Preheat oven to 375.  Roll out dough and line a pie dish.  Lightly prick the bottom and sides, without going all the way through the dough to the dish, to prevent shinking.   Bake for 20 minutes or until light brown then let cool.  

While the crust is baking, preheat a skillet over medium heat.  Cut into batons, 1/2 pound Thick Slab Bacon, and cook until just done.  Place bacon on paper towel lined plate to cool.  (You can cook it first and then crumble but I think the results are better if you cut then cook).  

In a bowl, mix the following.  (I buy only large eggs because that's what recipes call for).  4 Eggs, 2 Egg Yolks, 2 Cups Heavy Cream, 1 Cup Whole Milk, 1 tsp Salt and 1/4 tsp freshly ground Nutmeg.   Pour egg mixture into cooled pie crust.  Top with all the bacon and cook for 35-40 minutes until just set but still wobbly in the center.  It will firm up as it cools.  If crust looks as if it will get too dark, have ready foil and fashion a ring and add it to the exposed crust for the last 10 minutes in the oven.  

Serve with a salad, vegetable side, and muffin or roll.  This makes a nice brunch, lunch or light Sunday super.