Kitchen Gadget Girl Cooks

Here are some of my favorite photos from Thanksgiving on Thursday, using Pictobrowser:
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By the way, the crab pictures are from the night before Thanksgiving, when we have our traditional pre-Thanksgiving Crab Feed in Santa Cruz. The new season of crab just started a couple weeks ago, and while the initial fishing reports were not optimistic, we had no problem obtaining our crab (Cook’s Seafood in Menlo Park) and it tasted just as sweet and wonderful as in past years.

By the way, part 2, looking for holiday lights this season? Be sure to check out my most recent post at Uptake, Holiday Lights and Events in the San Francisco Bay Area. It is so exciting, December is right around the corner!

Tomorrow, I will be bringing 4 pies, two side veggies, an appetizer and a cocktail. I do this every year and love it. Since blogs were designed to be online journals, I am going to document my progress, so that next year, I can find all the recipes! Each year, I recreate the wheel by choosing new recipes, when it would be so much simpler to use tried and true, especially pie crusts and such. In fact, let’s start with the pies.

Mini Mincemeat Pies, from Epicurious.com

• Very easy to make, I used green tomato mincemeat I canned a couple years ago. Made the crust the night before, rolled and filled this morning.

Pumpkin Pie from How To Cook Everything

• I like this new cooked version of pumpkin pie, I think it makes a smoother, silkier pie. I used sugar pie pumpkin puree from pumpkins roasted last week. Made two pies, and used 4 cups of puree, 2 cups of cream, 1 can of evaporated whole milk and nonfat milk to make 4 cups. Fresh nutmeg (wow, that does make a difference!)

Pecan Pie, also from How To Cook Everything

Apple Cranberry Currant Pie with French Topping, from Sunset Magazine

• This is my wild card pie slot – each year, I try to make something different.

Ok, so that is the pies. BTW, I used the crust from Sunset, modified slightly. Here was how I did it:

Basic Pie Pastry

• 1 1/2 cups flour
• 1/4 teaspoon salt
• 1 teaspoon sugar
• 1/4 cup shortening (I used Spectrum in a tub, put it in the freezer for about 10 minutes, then scooped it out)
• 1/4 cup cold butter

Whirl flour, salt and sugar together in food processor. Drop the shortening and butter in, pulse and blend until fat is incorporated into the flour. Add 3 tablespoons cold water, blend until dough comes up into a ball. Remove from food processor, form into a disc, wrap in plastic wrap and refrigerate until ready to use.
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I also put together the appetizer for tomorrow, Pickled Salmon, from a cookbook about Oregon. The recipe was shared with me by my Italian neighbor down the street. Looks beautiful in the jar!

Pickled Salmon

• 2 pounds salmon, skinned and cut into 1 inch cubes
• 1 cup kosher salt
• 4 cups distilled white vinegar
• 4 cups water
• 1/2 cup olive oil
• 1 large onion cut into 1/4 inch thick slices
• 1/2 cup pickling spices (from Penzeys!)
• 1/2 cup sugar
• 6 garlic cloves
• 2 large fresh rosemary sprigs
• 2 large fresh dill sprigs
• 2 jalapenos, split lengthwise, seeds removed

Place salmon in single layer in glass baking dish. Sprinkle salt over the top, covering evenly. Set aside for 45 minutes at room temperature. Rinse and drain salmon.

Place salmon in large saucepan and add water to cover by 2 inches. Bring to low simmer over medium heat, then remove pan from heat and allow salmon to sit 5 minutes. Drain off poaching liquid.

In a large crock or glass jar, mix remaining ingredients. Add salmon and toss gently. Cover and refrigerate 24 hours. Pickled salmon will keep up to 1 week in the refrigerator.

With Pickled Salmon, I plan to serve Pomegranate Martinis and a dry sheep’s milk cheese from Italy.

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Tomorrow morning, I will put together the side veggies:

Sweet and Sour Red Cabbage and Fennel, from Epicurious

• This will probably not go that quickly on the Thanksgiving table, but I believe in a little color at dinner!

Sauteed Brussels Sprouts with Lemon and Pistachios, also from Epicurious

• Yes, I realize that I am bringing two cabbage-related side dishes, but I think it will all work out just fine

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I will be back later this week with a recap of how all this went. JJB takes care of the important things – turkey, stuffing, mashed potatoes, sweet potatoes – and so it is bound to be an excellent feast. Hope your Thanksgiving is just as wonderful!

Several weeks ago (oh, wow, I think it might have been October!) I wrote about our family visit to Gizdich Ranch in Watsonville. While there, I purchased a bushel of apples, two kinds, Pinova and Golden Delicious. And today I finally got around to making applesauce!

With my pressure cooker, it was pretty quick and easy. I decided to can my sauce, for future use, so that step took a little longer. It was also a great time to experiment, as I had loads of apples and so I tried out a couple different things – different amounts of liquid in the pressure cooker and different cooking times. I felt almost like one of the recipe testers at Cooks Illustrated.

The basic recipe was this:

Applesauce

• 20 apples, cored and cut into chunks (yes, I did use my apple corer/slicer for this!)
• 1/2 cup water (you could also use apple juice)

Apples and water went into the pressure cooker. I attached the lid and put it on the stove on medium-high heat. When the steam started to come out, I locked the cooker lid, and when it started to make that pressure cooker noise, I set the timer for 4 minutes.

After the time was up, I removed the pan to the sink and ran cold water over the top. When the pressure was released, I opened the lid and removed the apple sauce to the food mill into a clean pot. To the clean pot, I added:

• 2 tablespoons lemon juice
• 1/2 teaspoon salt

And I cooked this mixture another 15-20 minutes, on a low boil, until sauce started to thicken. And into the hot jars it went.

My kids are happy with the texture of this sauce, and while it is not as thick as my past versions, the consistency seems more in line with jarred sauce. It would be great as an accompaniment to pork chops, or as an afternoon snack. And with the pressure cooker, it was easy to pull this together in less than an hour.

I have been playing around with my pressure cooker quite a bit lately, most notably during the New New Mexican Fiesta from a couple weeks ago. Cooking pinto beans is a snap, but that recipe has a large margin of error, as mushier beans are a good thing. My experiment with pumpkins in the pressure cooker went less well.

A friend recently told me that pressure cookers are excellent for risottos – now this was exciting news. Imagine, cutting down on the stirring time, being able to make a risotto for a party, all this sounded excellent. I had some beets in the veggie drawer, so I decided to give it a whirl. Here is my recipe, along with notes I took along the way. (Apologies for the photo quality, I am having trouble now that it is getting dark earlier, there is no natural light by the time we eat dinner!)

I started with recipes from Gastronome and French Tart; both recipes indicated it would take about 10 minutes for the risotto to finish. Mine took a little longer, what with the sauteing and all. Closer to 20 minutes, start to finish. The end product was excellent, however. Far creamier than any other risotto I have made. I look forward to experimenting with other flavors this winter.

Beet Risotto

• 3-4 medium sized beets, tops cut short and scrubbed well
• 2 tablespoons oil or butter (or 1 tablespoon of each)
• 1 cup sliced leeks
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 4 cups chicken or vegetable broth
• 1/4 cup Parmesan cheese
• Salt and pepper to taste

Preheat oven to 425F. Line a 9×13 baking pan with foil; put the cleaned beets in the pan, along with 3/4 cup of water. Cover tightly with another piece of foil. Bake 1 hour 15 minutes, until tender. Save liquid in baking dish, remove beets to bowl to cool. When cool enough to handle, cut beets into small 1/2″ squares.

In the pressure cooker, melt the butter and olive oil, then sauté the leeks until soft. Add the Arborio rice and stir until all the grains are coated with fat. Add the wine and stir until it has mostly evaporated. Add the chicken broth and reserved beet liquid. Put the pressure cooker lid on the pot, bring the pot up to pressure and cook 4 minutes.

Transfer pan to sink and run cold water over the top. When the pressure has been released, return the pot to the stove. The risotto will be very runny – cook on med-high heat 3 minutes longer, until the desired consistency has been achieved. Stir in reserved beets and Parmesan cheese. Serve.

Yipee! Menlo Park is now home to the second California outlet of Penzeys Spices, my favorite mail-order spice company. I have been ordering from this family-owned and operated company for about 5 years now, ever since my neighbor Lisa turned me onto their Adobo Seasoning, which goes great in White Turkey Chili (see recipe below, perfect for Thanksgiving leftovers).

If you find yourself in the Bay Area this holiday season, I recommend a visit to the new store on Santa Cruz Avenue. I spent a good 30 minutes there, browsing the well organized shelves and displays of spices and seasonings. Each display is accompanied by a smelling jar, so you can smell before you purchase. This is a genius marketing tool, I walked out with several more items than I expected.

In addition to the Adobo Seasoning (contains onion, garlic, black pepper, oregano, cumin and cayenne pepper), I also picked up Grenada Whole Nutmeg, Florida Seasoned Pepper, and Smoked Spanish Paprika, as well as Chocolate Gift Box for my friend Inger (Happy Birthday!).

White Turkey Chili
original recipe from my neighbor Lisa

• 1 pound white navy beans, soaked overnight

Discard liquid and cook in:

• 6 cups chicken broth (start with 4-5 cups and add more as needed)
• 1 teaspoon bouillon
• 3 – 4 tablespoons Adobo Seasoning*
• 12 ounces chopped green chili
• 2 medium onions chopped and sauteed in 1 tablespoons oil

Simmer beans 2-3 hours until tender.

Add 4 cups turkey, 2 cups sour cream (I prefer Daisy Light), and 3 cups grated jack cheese (or jalapeno jack).

* If you don’t have Adobo Seasoning, substitute 2 tablespoons garlic powder, 4 tablespoons ground cumin, 2 tablespoons oregano, 1 tablespoon cayenne pepper

Photo courtesy of Dameetch.

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P.S. Did you know I wrote an article for Uptake this week about taking the ferry to Sausalito. As you might expect, I did stop at the Ferry Building, to my favorite locations – Acme, Cow Girl Creamery and Recchiuti. The best part was watching my daughter shove a whole Recchiuti peanut butter cup in her mouth all at once. I thought for sure she would be sick!

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P.P.S. Thank you to Lydia at Perfect Pantry for the idea to put the included recipe at the end of my title, and also for the pointer to TwitThis!

Finally, we had a break in our schedule this week and could tackle a more complicated cookie. Our choice, Chocolate Surprise Cookies, from the Martha Stewart’s Cookies book, was more complex, but not at all over the top. The directions were fairly simple, and even with a three-step process, we managed to get the cookies done before dinner. With a chocolate cookie, marshmallow surprise and chocolate frosting, it was a great cookie to make with my daughter!

Chocolate Surprise Cookies
from Martha Stewart’s Cookies

• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 1 large egg
• 1/2 cup milk
• 1 cap-full vanilla extract
• about 1 cup miniature marshmallows, or 20 large marshmallows cut in half

Preheat oven to 375F.

Sift together flour, cocoa powder, baking soda and salt. Set aside.

In the bowl of a stand mixer, mix butter and sugar until light and fluffy, about 2 minutes. Add in egg, milk and vanilla extract. Add in flour, 1/2 cup at a time, until combined.

Using 1 3/4-inch cookie dough scoop, drop dough onto baking sheets lined with parchment paper (it is important to use parchment paper with this cookie, as the dough is very moist and sticky). Bake cookies, rotating sheets half-way through, until firm, 8-10 minutes. Remove from oven and immediately place 3 miniature marshmallows or 1/2 a large marshmallow in the center of each cookie, pressing down slightly. Return to the oven and bake additional 2 minutes, until marshmallows begin to melt. Remove from oven and cool cookies completely before frosting.

Chocolate Frosting

•  3 cups confectioner’s sugar
• 6 tablespoons unsalted butter
• 1/4 cup, plus 1 1/2 teaspoons unsweetened cocoa powder
• 1/4 cup, plus 2 tablespoons whole milk
• 1 1/2 cap-fulls vanilla extract

Put sugar into a bowl. Melt butter and cocoa powder together over low heat. Add to sugar in bowl; whisk in milk and vanilla.

Spread about 1 tablespoon of frosting on top of each cookie, covering the marshmallow. Let stand until set, about 10 minutes. Store in single layers in airtight containers. Makes about 3 dozen.

On Wednesday, I posted a list of the Top 10 Kitchen Gadgets under $10. Today’s list focus is gift gadgets for the holiday season. Some are a splurge, others will end up saving you money. Some are new, some have been around for years. Hopefully, by getting this up before Thanksgiving, you will have plenty of time to track down your favorite!

1.  Oxo Egg Slicer

I realize this is not a new tool, per se, but Oxo has just released an updated version of this classic tool. Egg salad is not the same at our house unless I use my egg slicer. Oxo has shaped this tool to conform to the contours of the egg. My trick? Slice the egg once one direction, then carefully turn and slice the other direction. Nice little cross hatch for egg salad!

2. Metrokane Vertical Rabbit Corkscrew

Increasingly, I am finding that my hand is not strong enough to open bottles of wine with synthetic corks. Mind you, I am a woman who needs a glass of wine after a hard day raising children and blogging, and I think this new corkscrew from Metrokane will do the trick. Plus, check out the cherry red color. It won’t even get lost in the junk drawer!

3. Kyocera Ceramic Santoku Knife

Stefania, aka City Mama, spent last week writing about must-have kitchen gadgets. Day 6 was her devotion to really sharp knives, a recommendation I agree with wholeheartedly.  I was not familiar with ceramic knives until her post, and am now enamored with the idea that I could have a knife that stays sharp all the time and is light enough to cut pounds of vegetables.

4. Skybar Wine System

If this is the year to splurge, this would be the gadget to splurge on, provided you are so indecisive that you like to have 3 bottles of wine open at a time. I imagine this would be great for a party, when you wanted to make sure all your guests were satisfied, or perhaps when your in-laws are in town and you want to make sure to have that special bottle of holiday Malmsey available. Either way, it features easy set-up, easy preservation of left overs and would certainly make a good conversation piece.

5. Prepara Trio Peeler

If you are tired of having three separate peelers in your drawer, then this might be the tool for you. One tool with three changeable function blades allows you to peel the most tender peach and the toughest carrot, as well as even julienne strips for attractive presentations.

6. FoodSaver Vacuum Sealer

Kayln of Kayln’s Kitchen told me about this gadget the first time I met her, at BlogHer 2008, and the holidays would be the perfect time to ask for one from Santa (or whoever gives the gifts around your house). Justify your purchase by thinking about how you can eat local all year round by saving each season’s bounty in these freezer safe packages.

7. Braun Professional Hand Blender

I use this tool probably more than any other small appliance in my kitchen. Pureeing soups is a breeze. Making milk shakes could not be easier. And I chop nuts and herbs in the bowl attachment too, almost making this a gadget I cannot cook without!

8.  Zojirushi Induction Heating System Rice Cooker

This is the latest in rice cooker technology and is supposed to yield the most tender and perfectly cooked kernels of rice. Biggie over at Lunch in Box is having a fancy rice cooker giveaway, if you would like to try your luck in winning one! My current rice cooker is about 20 years old (yes, I did receive it as a young child), and a replacement is in our near future.

9. Unicorn Magnum Plus Pepper Mill

My cousin Julie recommended this pepper mill about 5 years ago, and if I could take a tool when I travel, it would be this (not that I do, just saying). This tool is so fast at grinding pepper corns that adding a 1/4 teaspoon of pepper to your sauce is no longer the arduous task it used to be. And using fresh pepper in your recipes really does make a difference.

10. Isi Half-Pint (or Pint) Whip Cream Whipper

Although this borders on the tool for the cook that has everything and I am sure there are folks out there who are opposed to a one-trick-pony gadget, I am very fond of fresh whipped cream and cannot imagine fresh pumpkin pie without it. And even a regular old Wednesday can become a great day when you pull out the Whip Cream Whipper!

Photos courtesy of  Sur La Table, Oxo, Amazon, Kyocera, Prepara, FoodSaver, and Unicorn.

Oh so snappy, these ginger snaps. The recipe is from Alice Medrich’s Cookies and Brownies. Alice is one of my favorite cookbook authors – her voice is so apparent in all her recipes. She is firm, yet helpful, and wants everyone to create masterpieces with or without chocolate. I have had much fun with this cookbook, her brownies are out of this world. Today I decided that Ginger Snaps were in order, and the recipe was simple enough for my 4 helpers to participate (2 kids plus 2 extras).

Ginger Snaps
From Cookies and Brownies, by Alice Medrich

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon salt
• 1 stick unsalted butter (8 tablespoons), melted and cooled
• 1/4 cup molasses
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 egg
• 1/2 cup finely chopped crystallized ginger
• Turbinado or raw sugar, to roll the cookies

Preheat oven to 350F.

Combine flour, baking soda, ginger, cinnamon, allspice and salt in a bowl; mix thoroughly. Set aside.

Combine butter, molasses, sugars and egg in mixer. Mix well. Add in flour mixture and crystallized ginger. Mix well.

Using a 1 1/2″ cookie dough scoop, form the dough into balls, then roll balls in sugar and place on cookie sheets. Bake 10 – 12 minutes, until cookies puff up, crack on the surface and then deflate in the oven. For chewier cookies, remove them from the oven when only half the cookies have begun to deflate; for crunchier cookies, bake a little longer (or, come to my house, where my psycho oven can achieve all these different textures at one time!)

Cool completely before storing. Makes about 4 dozen.

Yes, it is that time of the year! Time to start thinking about what to get the super-chef on your list. I have a many opinions, all of which I am willing to share with my loyal readers. And because there are so many wonderful tools out there, I have divided my list into two parts: Top 10 Kitchen Gadgets under $10 and Top 10 Kitchen Gadgets for 2008.

Today I present the top 10 Kitchen Gadgets under $10:

1.  Instant Read Thermometers by Taylor

These come in colors this year! I love this thermometer, and at $10, it won’t break the bank.  I have had the plain black model for years, but a color would certainly make me a happy cook. The only thing you need to remember is to turn it off when you are finished cooking, otherwise the batteries will drain before your next culinary adventure!

2. Microplane Zester/Grater

A handy tool to quickly grate Parmesan over pasta, or zest a lemon for a recipe, the Microplane zester/grater is a handy tool to have around. I know, I know, you could go grab the planer from your grandfather’s workbench, but it would not be the same! Another $10 tool, great for stocking stuffers.

3. Witmer Company Peanut Butter Mixer

This was the tool that convinced me to start Kitchen Gadget Girl. I first wrote about the Peanut Butter Mixer in February of this year, and it has changed my life. No really. We eat natural peanut butter, the kind that separates on the shelf, and it used to be a huge pain in my life to mix the new jar. This little tool makes it so easy! Since then, I share it with everyone I know. And at $10, you could too!

4. Oxo Good Grips Pizza Wheel

Just $8, this tool has more uses than just slicing up your latest pizza. I use it to cut apart quesadillas, score puff pastry dough, and slice cookie dough. The handle is soft and grippable, and so far (knock on wood) my blade is still super sharp.

5. Prepara Ice Cream Pint Sleeve

Prepara has a handy little gadget for those of us that believe that Ben & Jerry’s is purchased by the single serving pint. Using one of these handy sleeves ensures your ice cream stays cold without freezing the tips of your fingers, all the better to help you scoop the ice cream into your waiting mouth. At $7.95, this would make a great stocking stuffer or white elephant gift exchange.

6. Stainless Steel Scoops

I have two sizes, a 2-inch and a 1.5-inch, and use these for everything from scooping out cookie dough to portioning out the correct amount of batter for muffins and waffles. Since I have a boatload of baking ahead of me, I will make sure to have these handy to help me through the task. At just under $10, it is such a time saver. And at the holidays, who doesn’t need more time!

7. Sur La Table Dough Scraper

Another great tool for baking, this scraper is useful for getting under bread dough, pulling up cut-out cookies, and cleaning your workspace. I like this version from Sur La Table because of the measuring units on the side. Makes it easy for quick tabulations when my hands are all floury. And at $7, it is pretty inexpensive for what you get.

8. Oxo Good Grips 2-cup Measuring Cup

This was the first Oxo product I ever purchased, and was my introduction into the greatness of this company. What a genius idea! Make it easy to measure liquids, not like the old-style liquid measuring cups where you need to lean all the way over sideways to read how much in the cup. This measuring cup retails for $8.95 – be sure to check out all the different sizes!

9. Architec Hot Cooking Bands

I found these at a small shop in the Reading Terminal Market in Philadelphia last year – they looked kind of gimmicky, but at $5 a set, it was not a break-the-bank purchase. Since they came home with me, I have found all sorts of uses for them – tying together a bouquet garni for soup, holding bacon onto beef tenderloins, even trussing small poultry. Made out of silicon, I have used them equally well in the oven and on the BBQ.

10. Chef’n Switchit Spatula

My daughter suggested adding this gadget to the list – it is one of her favorite items in our kitchen. Both ends can be used, the wider for larger projects and the narrower end for small bottles and jars. I also use it when making an omelet, it is great for running around the edges of the pan before filling and flipping. Just under $10, this spatula also comes in a spoon like model, good for stirring and scraping at the same time.

Come back Friday for Part 2, Top 10 Kitchen Gadgets for 2008!

Photos courtesy of  Sur La Table, Oxo, Amazon, Kyocera, Prepara, FoodSaver, and Architec. 

Our veggie box this week included several pounds of tomatoes, the last of the summer season. Since the temperatures have dropped and a chill is now in the air, I craved soup for dinner. While Sunday Suppers tend to take a while to prepare, perhaps even the whole day, this soup did not and would certainly be do-able on a weeknight. I also take liberties with serving – a sprinkle of parsley, a scoop of sour cream or creme fraiche, a 1/2 cup of cream stirred in before serving, all are good in my book. Last night, I served it straight up with a grilled cheese on the side.

Roasted Tomato Soup
based on recipe from Gourmet Magazine

• 4 pounds tomatoes, halved
• 6 garlic cloves, unpeeled
• 3 tablespoons olive oil
• Salt & pepper
• 2 tablespoons butter
• 1 medium onion, chopped
• 1/2 teaspoon dried oregano
• 2 teaspoons sugar
• 3 cups vegetable or chicken broth

Preheat oven to 350F. Arrange tomatoes, cut sides up, on a shallow baking pan, large enough to hold all the tomatoes in a single layer. Add garlic to pan, and drizzle olive oil over tomatoes. Sprinkle with salt & pepper. Roast 1 hour, remove from oven and allow to cool. Peel garlic*.

Melt butter in heavy pot over medium heat. Add onion, oregano and sugar and cook slowly, until onion is softened, about 5 minutes. Add tomatoes, garlic,and broth. Bring to boil, then turn heat down low and simmer for 20 minutes. Using your immersion blender, puree the soup in the pot. Strain through a sieve, discard solids. Taste for seasonings and reheat until hot enough to serve.

* I did all of this the night before, while my oven was on for something else, which made putting together the soup right before dinner a snap

Other Roasted Tomato Recipes

How to Make Slow Roasted Tomatoes, from Kayln’s Kitchen
Slow Roasted Tomato Bruschetta, from The Perfect Pantry
Cream of Roasted Tomato Soup, from Andrea’s Recipes