Sew All 26: R (or Curried Cream of Cauliflower and Apple Soup)

I don't normally blog on Sundays, but had two good reasons.  One, Drummer isn't feeling well and I won the battle to get to stay home from church from him.  He's taking a nap and the house is eerily quiet.  Two, Sunday seemed like a good day for confessions.  Which I have.  As you probably have noticed by now, my Sew All 26: R doesn't have a stitch to do with sewing.  You're so astute.  Yet here I am, posting it anyway.

Sometimes, as women, we are our own worst critics.  We point out our flaws that would go unnoticed had we not mentioned anything.  I'm not sure what compels us to do it.  Perhaps a biological reflex that requires both XX chromosomes to be manifest.  I don't know.  But today I am giving myself a Get Out of Jail Free card.  And while I'm feeling so generous and free, I'm giving you one, too.  Although, make no mistake about it, we can grab one of those passes ourselves anytime we please, but to be given permission sometimes makes it a bit easier, less justification required. 

So.  What am I confessing.  Yes, the sewing.  My project flopped.  I decided that I was going to make Ryan a jacket, a shirt, and some pants.  Then someone hit the fast forward button on all my clocks and I decided I had time to just make the pants.  At least something for my man.  I was rounding the final corner on fitting and hemming and so thrilled about all the little details I had included.  Ryan came home from work and I demanded a fitting on the spot.  They did not even come close.  To fitting, that is.  My mind began spinning.  It was Thursday night and I needed to come up with something else. R. R. R. Ruffles?  Raglan sleeves?  The brainstorming began, even before I put down my wretched failure.  Then I was in a bad mood.  Ryan reassured me that it was okay and that I just needed to choose to be happy.  Happy!?!?  I just wasted some luscious linen and a mighty great chunk of time, not to mention that I was empty handed when it came to my R post!  How could I possibly be happy about that?

After I finished my inner head tantrum, I decided I was going to give myself a pass.  Because we all have flops and flaws and frowns.  Moments we'd like to sweep under the rug.  Even this post, I made this soup and it was consumed before I even thought to take a photo of THE SOUP.  Lest we think anyone out there is perfect, or even just more put together than we are, they. are. not.  So, hooray for flops.  We are all human and none of us has made our last mistake.  There are plenty more where that came from.  I'm brushing this one off, getting up and moving on.  And making more of this soup.  You should, too.

Corn Dogs and New Year's Goal

While the rest of the blogging world is resolving to cut corn, wheat and dairy products out of their diet, 

I am perfecting my corn dog recipe. 

I tell Ryan that I only eat one hot dog a year, but that excludes hot dogs roasted over an open fire, because we all know that food consumed in the great outdoors does not contribute to any sort of quota.

A few years ago I posted some of these photos of the corn dogs I made but then I couldn't find my original recipe, so I included a link to a recipe that was similar.  I was craving corn dogs, but the recipe I linked to was confusing and included oil in the batter which seems repetitiously redundant, as you fry them in oil anyway.

I figured out the perfect frying temperature.  And the batter?  It's good enough that I'll whip some up and just cook balls of it to eat ditching the meat on a stick.

Also, the key is to use corn kernels.  Fresh if you've got them.  Moderation in all things, right? And at least I use the all natural nitrate-free hot dogs.  That has to count for something.

Best Corn Dogs Ever

1 cup corn meal

1 cup flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon pepper (or more if desired)

corn, cut, from 2 cobs

3/4 to 1 cup buttermilk

1 egg, beaten

8 regular franks

8 popsicle sticks or wooden skewers

1/2 cup corn starch

oil for frying

Heat oil (deep enough for the hot dog to be fully immersed) to 365 degrees F while you mix batter.  Mix corn meal, flour, baking powder, salt, pepper, corn together.  Add egg and enough buttermilk to create a batter the consistency of cake batter.  Let rest for a few minutes for baking powder to be activated.  Meanwhile, insert stick in each hot dog and roll in cornstarch on a plate.  Rub off excess.  Dip hotdog in batter, using a spoon or your hand to encase the whole thing in batter.  The more, the better.  Quickly place in the hot oil.  If some of the batter comes lose, no worries. Those are good to eat, too.  Remove when golden brown.  Serve with ketchup and mustard.

Of course there is always room for improvement when it comes to eating, exercise and other daily habits.  I vow to drink more water.  But, I find that when I set too many goals for myself, I feel overwhelmed and change nothing at all. Olive and I recently attended a writing workshop with her 4th grade teacher to help improve their writing and she said, you can't change everything at once.  If their spelling is atrocious, pick one word for them to practice.  When they have that word down, add another one.  

While new growth and change may feel and look awkward like my cactus, it's worth the price.  I am vowing to hug more.  I'm not the hugging type, but hugs can heal sometimes when words fail.  Hugs I can do.  I want my children to remember that their mom stopped what she was doing and gave them a hug.  Even if she didn't cook a perfectly healthy dinner or look perfectly fit.  Water and hugs.  I can do that.

Logical Next Step: Coconut Pancakes

You'd think I was pregnant (I'm not, I promise) the way I've craved coconut lately.  I used to eat handfuls of the sweetened variety from the grocery store.  But I have since repented and come over to the side of unsweetened.

It first started when we were making Magic Cookie Bars (which my kids love because I let them jump on the bag of graham crackers with their little feet!)  We ran out of sweetened coconut, but I had a bag of unsweetened coconut shavings that I had purchased for some granola I was going to make.  There's always a plan with me.  Not always executed, but at least the intention.  They were the best cookie bars we had ever made.  So it began going in everything.  Including pancakes.

This is almost enough to feed my crew, so you may want to adjust proportions accordingly.

2 cups flour
1/2 tsp salt
2 T baking powder
2 T sugar (I used white, but it just dawned on me that brown would be even better)
1 (14 oz) can coconut milk
1/2 (14 oz) can coconut cream
2 eggs
Unsweetened coconut shavings, toasted in the pan before you cook the pancakes

Mix the dry ingredients together, mix the rest coconut milk/cream/eggs together. Fold wet and dry ingredients gently together.  If you're like me and enjoy your pancakes thinner than thicker, you can add some regular or almond milk to thin it a bit.  Pour batter onto preheated (medium heat) pan.  Sprinkle some of the toasted coconut on top.  We also like to add chocolate chips.  Of course.  We're a household of 6 women, you know.  Flip over after bubbles stop. To complete the coconut experience, (which I learned you could do from my mom and sister) whip the second half of the coconut cream like you would fresh whipping cream, sweeten with powdered sugar and add to the top of a hot pancake with another sprinkling of toasted coconut.  Yummity. Yum. What about adding a bit of lime juice.  Am I turning it into a dessert now? 

What are your coconut indulgences?  I'm adding it to our overnight waffles next.  I'm also wondering about using a dab of coconut oil to cook it.  Mmmm.

Chocolate-Caramel Slice

These will look familiar if you follow my instagram feed, and I hinted that if they were as good as they looked and smelled, then I would be sharing the recipe. That brings us to this point. Because they were. Call it an addiction or infatuation, we eat a lot of chocolate around here. When my sister was hear, we joked that she only keeps a bag of chocolate chips in her pantry, while we have a good dozen or so. I hear it's good for you and I'm going with that.

It's usually cookies that feed the craving, but when Ryan asked what I wanted for a treat, I started thumbing through our real, tangible cookbooks because I was in the mood for something different. But still chocolatey. I came to this recipe from Bon Appétit because of the picture. We all know that those are the best kind of cookbooks.

I told Ryan I was going to make the Chocolate-Caramel Slice and he said I couldn't make the caramel layer using their recipe because his was better. His recipe has been in the making for several years now. He was on a mission to make a caramel that didn't crystalize as soon as it cooled down and that didn't call for corn syrup. We used to use Cook's Illustrated caramel, but that requires adding water and then cooking out the water.

So, he found another recipe somewhere in his search that has you dry cook the sugar. It's almost like scratching fingernails on chalkboard, to dump sugar into a pan and turn the heat on without adding any liquid, but it works. I did it myself because Ryan was busy working on something else when I was ready to add the caramel layer.

He also began leaving out the butter (he does this any chance he gets, so I have to keep an eye on him sometimes ;) and it turns out, it still melts in your mouth without it.

After melting the sugar, you add cream SLOWLY which helps stop the caramel from cooking and keeps it from turning to a hard candy.

I also experimented with the crust on this and used 100% whole wheat. It was good, but I think the sweet spot would be to use half white flour and half wheat. That will be the next installment of this recipe.

Crust
1 cup unbleached all purpose flour (or half wheat)
1/4 cup packed golden brown sugar
2 teaspoons cornstarch
1/4 teaspoon salt
1 stick chilled unsalted butter, cut into 1/2" cubes
1 tablespoon ice water
1 large egg yolk

Caramel Topping
2 cups sugar
2/3 cups cream
1/4 teaspoon salt

Chocolate Glaze
6 ounces bittersweet or semisweet chocolate , chopped
3 tablespoons heavy whipping cream
flaked sea salt

Crust: Preheat oven to 350༠F.  Butter 12x8¼x1" fluted tart pan with removable bottom (I used a 10" round pan, but a glass casserole dish would work as well). Blend flour, sugar, conrstarch, and salt in processor.  Add butter.  Using on/off turns, blend until coarse meal forms. Add 1 tablesoppoon ice water and egg yolk.  Blend until moist clumps form.  Press dough onto bottom (not sides) of pan; pierce all over with fork.  Bake until golden, piercing if crust is bubbling, about 22 minutes.  Cool completely.

Caramel topping: Warm sugar on medium, stirring constantly, whisking the lumps if they form.  Once the sugar has melted and turns an amber color, remove from heat and slowly add the cream, allowing the bubbles to subside each addition until all the cream has been added, then add the salt.  Pour on the cooled crust, spreading to edge of crust, cool 15 minutes to set.

Chocolate: Meanwhile, melt chocolate with cream in microwave  in 15-second intervals, stirring occasionally until smooth (do not overheat or chocolate will separate).  Spread chocolate over warm caramel; sprinkle with sea salt.  Refrigerate until chocolate is set, at least 1 hour. Can be made 3 days ahead. 

Leftovers didn't last long, but if you happen to have some, cover and keep refrigerated. I like that it can be made 3 days ahead, not that I ever plan 3 days ahead.

But if I did, I'd make this.

Weak-in-the-knees Twice Baked Sweet Potatoes

This has, quite possibly, been the most difficult post to get up.  Yes, universe, I'm talking to you.  Throw every curve you've got and I will still blog.  The latest being 5 children and 1 husband (not that I have more than one of those, mind you) vomiting until...(fill in the blank).  I have thus far evaded the pesky bug, along with our least germ conscientious child, Clover, and plan to never face that particular porcelain fixture in such a manner.  Knock on wood. Or porcelain?  Parenthetically, I admit to refraining from eating anything I truly love, lest it returns, changing love to loathe.

Meanwhile, these little morsels of heavenly golden goodness beg to be shared.  I've always liked sweet potatoes.  Whirl them in a soup, fry them up, even a good ol' casserole and I'll devour them.  But I was pondering the sweet potato one day, thinking how they were already so sweet, and while I love a brown sugar topping on them, I wanted more of a savory flavor.

So I began looking for a recipe and kind of combined and adjusted a couple until I had this.

And I'll tell you what.  Fresh sage makes the difference.  If you don't like sage....what?  Who doesn't like sage?

Also.  Feel free to loosen your laces.  Feel free to use your favorite cheese, or add a little bit more or less of anything to your liking.  It's a forgiving recipe that will taste good almost no matter what.

✪ 4 scrubbed sweet potatoes
✪ 6 T unsalted butter
✪ 1 c bread crumbs
✪ 2 T + 2 T chopped sage
✪ 1/4 c + 1/2 c Gruyère cheese
✪ 1/4 c sour cream
✪ salt and freshly ground pepper to taste

Pierce each sweet potato twice with a knife and bake at 400℉ until tender, 45 minutes to an hour.  One might be tempted to just add a pat of butter and pinch of salt and eat them up right then and there, and if you restrain yourself to just a half a potato, that is acceptable, but these are worth the wait.  Cut each in half when cool to the touch, or play hot potato and try to do the next step if you have mom hands.

Scoop out the majority of the potato into a bowl, leaving a bit for structure around the skin.  Melt butter in a pan on medium heat.  When it begins to turn brown and smells absolutely heavenly, remove from heat.  Pronto.  

In another bowl, mix half the butter, breadcrumbs (which can be fresh (just tear up a couple of slices and pulse in a food processor), or panko (Japanese breadcrumbs)), 2 T sage,  1/4 c Gruyère cheese, and salt/pepper to taste.

Add 2T sage, 1/2 c Gruyère, sour cream and remaining butter and salt/pepper to taste to the sweet potatoes and mash to desired consistency.  I use those whirly twirly attachments my hand mixer came with, or a fork.  Or a potato masher.  Whatever.  Fill potato skins back up and then top with the breadcrumb mixture. Go ahead and use it all.  Mound it on if need be. 

Cook for another 10-15 minutes until topping is of a golden crispy goodness and serve hot.  

As I was loading these photos, Ryan said he wanted them again.  Me too.  They're a superfood, you know.  

Oh, and Happy New Year.  It's gonna be spanktacular.  I just know it.

ps! zulily has my favorite quilt!! go here if you need an invite.

Best Pumpkin Muffins. I Promise.

Here at the Dill household, we have a dark secret.  We admit to eating pumpkin year round.  We are the ones who load up on pumpkin pack in the fall and hoard our stash throughout the rest of the year, using pumpkin sparingly to ensure it lasts until it goes on sale again come Thanksgiving.

We love everything pumpkin, except pie.  I think it's something about the texture, but I've never cared for it and neither has Ryan, and I don't know that our kids have ever even had it.

But everything else?  Savory or sweet, soup or cookie, bread or muffin, we will gladly include on the menu.

Last week I tried a new recipe.  So many baked pumpkin goods end up on the heavy side, so I was optimistically skeptical when I found this one. 

I made a batch to go with some chicken noodle soup and there was much squabbling over the last 3 muffins.  That means they were well received.

So, I made them again the next day, doubling it, but forgot I used up the rest of my powdered ginger.  I am so glad I did, because I decided to add some candied ginger, and they were even better!

The recipe comes from The Quick Recipe cookbook which is written by the America's test kitchen people, so you know they've done their homework.  We just get to enjoy the fruits of their labor.

Pumpkin Muffins
Makes 12

1 3/4 cups (8 3/4 oz) flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 large egg
1 cup packed (7 oz) brown sugar
1 1/2 cups canned pumpkin pie filling
8 tablespoons unsalted butter, melted and cooled slightly

Heat oven 375℉, spray or line muffin tin.  Whisk together the flour, baking powder, cinnamon, ginger, cloves, and salt in a medium bowl until combined.  Whisk together the egg and brown sugar in a large bowl until combined.  Add the pumpkin pie filling to the egg mixture and whisk to comine.  Add the butter and stir vigorously until thick and homogeneous.  Add half the dry ingredients to the pumpkin mixture and stir with a rubber spatula or wooden spoon until the two begin to come together; then add the remaining dry ingredients and stir until just combined (do not over mix).  Fill muffin tins 3/4 full.  Bake 16-20 minutes, until toothpick inserted comes out clean.

Katy notes: I also added mini chocolate chips.  Just because they're good.  Omit ginger powder and add 1/3 cup chopped candied ginger instead (or more).  Also, I didn't have any pumpkin pie filling, so I added 3/4 c of granulated sugar to the pumpkin pack and then measured 1 1/2 cups from that.

I had two little helpers in the kitchen with me who took over filling the muffin cups.

There.  Now you know our secret.  

Also, don't use a mortar and pestle to grind your cloves.  Completely impractical.  Use the powdered stuff, or a spice grinder.

Salt: Ocean and on Land

I've been staring at these photos, trying to think of something clever or profound to say.  Nothing is coming except I hope I don't meet the above creature in the water and how cool it would be to say you went kayaking alongside a pod (yes, I just googled that) of dolphins.

If you've spent any amount of time with us, you'll know that when we find a good recipe, we clutch to it, making it over and over until we're all sick of it, give it a rest for a while and then we remember how much we like it and do it all over again.

This week we found one of those recipes.

Pearl requested that we make soft pretzels, so she found a recipe and we doubled it, knowing that 6 would not suffice the many mouths around here.

Growing up we all got to choose what my mom would make for our birthday dinners.  I remember one year when I was probably about 13, I said almost in passing, not really believing it would happen, that I wanted those big, soft pretzels from the mall (half an hour away).

Come dinner time, my dad pulled up in the car with a big bag full of a soft pretzel in his arms for everyone.  Everyone got their very own soft pretzel.

I was so excited to hold that paper pouch enveloped pretzel in my hand, and don't remember a single gift I received that year, or if any friends were there or not, but I do remember feeling pretty special that my parents would do that for me.

Sometimes it's more about what we do than what we give that makes memories memorable.

Back to the pretzels.  We've made them 3 times already, experimenting with toppings, sauce, shapes and slightly adjusting the recipe.

The dough reminds me of a brioche dough--super supple.

Our first batch was pitiful, with our attempts at forming a rope to make the professional pretzel shape.

This is how it's done, in case you wondered.

We made garlic rub/cheese, cinnamon/sugar, and classic sea salt.

Pearl made a sea turtle, a dog, a monkey, and a pig.  Never know what's up her sleeve next.

Soft Pretzels

Adapted from a Foodnetwork recipe

1 cup milk, warmed slightly

1 package yeast, or 1 scant Tablespoon

1 1/2 Tablespoons light brown sugar

2 1/4 cups all purpose flour

2 Tablespoons butter, softened

1 teaspoon fine salt

1/3 cup baking soda

3 cups water

flake or kosher sea salt

melted butter to brush tops

 Warm the milk in a medium bowl and sprinkle in the yeast. Let the yeast soften, about 2 minutes; stir in brown sugar and 1 cup flour. Mix in butter. Add the remaining 1 1/4 cups flour and the fine salt to make a sticky dough. Knead, adding more flour if needed, until smooth but still slightly tacky. Shape into a ball, place in a lightly greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 hour.

Preheat oven 450 degrees and grease a large baking sheet. Punch the dough to deflate it, turn out onto a lightly floured surface. (If the dough seems tight, cover and let rest until it relaxes.) Divide the dough into 6 pieces. Roll and stretch each piece with the palms of your hands into a 30-inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch. Form each rope into a pretzel shape.

Dissolve the baking soda in 3 cups warm water in a shallow baking dish. Gently dip each pretzel in the soda solution, then arrange on the prepared baking sheet and sprinkle with the coarse salt. Bake until golden, 10 to 12 minutes. 

Mustard Sauce:

• 1/4 cup dijon mustard
• 3 tablespoons packed light brown sugar
• 1/2 teaspoon cider vinegar

The original recipe called for mayonnaise, but I can't stand the stuff, so I just cut it out and thought this was delicious, but I really like mustard.  Other toppings were rubbed garlic, a bit of melted butter and parmesan cheese sprinkled on top.  We also did a mixture of melted butter, sugar, and cinnamon to the consistency of a paste and brushed that on top of the warm pretzels (omitting the salt on that one)

Some more notes: If you double this, doubling the yeast made the dough a bit too puffy.  We cut it back by 1/2 Tablespoon.  Also, there's no need to double the baking soda bath if you double the dough. 

ps look at what a magic reader did to my photo of Olive.  Magic fingers!  Thanks, Kate!