Photography: Point And Shoot Friday

Special Effects!

I continue to enjoy getting to know my Nikon D5100 DSLR.  There are so many settings and features that are built in it takes a quick reference guide just to get to them all!  I took these within about 15 minutes - fast, point and shoot.  Enjoy photography?  Let me know what sites you use as I am trying to improve my own repertoire.

Furniture Obsession: Chests

This could be my favorite.

I am crazy about some furniture.  I have recently been obsessing over what many call "bachelor chests"; small, usually three or four drawer chests that go beside a bed, or under a window, or stand all on their own.  Check these out. 

Try looking at my Pinterest board - Furniture: Chests (there is a link on the right side at the top of DUBD.).

Saturday Eats: Fresh Rolled Biscuits

Fresh Rolled Biscuits with Clementine-Habanero-Ginger Marmalade

These are wonderful biscuits that I adapted from Joy of Cooking.   It is a very simple basic recipe that only has 5 ingredients. 

I like a more “layered” biscuit so I actually turn them out onto a floured surface (my kitchen island has a SileStone top which is great for baking) and knead them turning 5 or 6 times only.  Don’t overwork them or they get tough and won’t rise as nicely.  This basic recipe can also be used as the top for pot pies and is REALLY delicious if you add a ½ cup of finely grated Parmesan for that purpose. Enjoy!

Super Simple: Strawberry Cobbler

I love cobbler. Pure and simple. Love it. It is super simple and awesome. It's pretty hard to screw up too. This is the simplest version yet. Incredibly moist, sweet and delicious. Not for the faint of heart carb-wise, but once in awhile you just have to have what you have to have!

Cheeburger: Home Made Hamburger Buns

I love fresh bread.  I also like a good burger.  When I wanted burgers today I realized I had no buns. Bummer.  But wait!  How about a quick and easy homemade hamburger bun in less than an hour?  I know, you think I am off my meds, but I am not.  This recipe was adapted from this one at Taste Of Home.

Sunday Supper: Shrimp & Green Grits

OK. It sounds a little out of the ordinary, but these creamy, buttery, cheesy grits are delicious on their own loaded with butter, cream, spinach, chives and basil.  Not for the faint of heart, or calorie counters, but once in awhile this is a delicious indulgence.  When topped with succulent shrimp, it's awesome.
Here's how we do it after the jump.

Savory Sunday: Parmesan-Cracked Black Pepper Shortbread Crackers

I have been making shortbread cookies for some time now.  Barely sweet, buttery, nutty with pecans, walnuts or hazelnuts.  I love the texture and the "not too sweet" nature of them.  I also love a nice cracker.  A little wine, a good cracker and some goat cheese?  What's better?

I use the food processor to make the shortbread cookies so I thought, why not go for a savory cracker?  See how I did it after the jump: 

Saturday Morning: Pecan Pie Muffins

I love pecan pie and I love muffins so when I saw the recipe this morning at The Tasty Kitchen I hopped up and made it.  The photos on the Tasty Kitchen website are much better than mine so check them out.  I made a couple of small changes and it was awesome.  My photo is above and at the end of the final product.

Eat This: Smitten Kitchen "Favorite Brownies" With Hazelnuts

Deb Perelman at the Smitten Kitchen blog got me started down the road to blogging and enjoying recipes online.  I read blogs like other people read biographies, unashamedly, unabashedly, happily.  

Deb's recipe for "My Favorite Brownies" was simple and delicious and now my new favorite.  I made three small changes and they turned out perfectly.  (1) I dusted the pan with cocoa powder before adding the batter (2) I added one teaspoon of instant espresso powder and, (3) I added one cup of chopped hazelnuts.  I was just in that kind of mood.  These lend themselves to additions really well.

Eat This: Gingered Sweet Pickled Jalapenos aka "Cowboy Candy"

 
I made candied jalapenos aka "Cowboy Candy" here in the past.  Click HERE for the original recipe with step-by-step instructions.  I ate or gave away my stock so it was time to make more. I wanted to change it up a little and this time, adding a layer of flavor so I added fresh ginger to the recipe.  I love the Asian ginger influence mixed with the Texas taste of the jalapenos.  I cooked fresh ginger, about a 3" long piece, peeled and chopped, in with the vinegar, sugar and spice mixture.  I strained it all before adding the jalapeños.

Preservation II: Clementine-Ginger-Habanero Marmalade

Oh yes baby.  Delicious: Clementine-Ginger-Habanero Marmalade.

I enjoyed making the Orange-Ginger Marmalade so much I decided to take on a new batch.  This time, I used Clementines.  They're sweet, seedless and full of flavor.  To give it a kick, I added ginger, this time in the form of candied ginger and three, yes THREE habanero peppers.  Surprise!  It was a little heat way back on your throat, but not "hot".  Turned out to be delicious.  And here's how it happened...

Preservation: Orange-Ginger Marmalade

Orange-Ginger Marmalade

I tried canning in November of 2011 for the first time when I made Chili Piquin Jelly.  It turned out well and gave me some confidence to try new things.  Up to that time, preservation for me was the freezer.  It turns out, that if you follow directions, things work out pretty well!  Who knew?

Eat This: Lemon Sour Cream Cake

I am crazy about lemons. In almost anything; freshly squeezed over a pork chop - a wedge served with my fried chicken .... anything.  Desserts are especially wonderful when they are really tart and sweet together.  This recipe was adapted from Ina Garten's Lemon Yogurt Cake recipe at The Barefoot Contessa.  Love her. This is not too sweet, just tart enough to be awesome.  Enjoy.

Southern Roots: Buttermilk Biscuits

The Final Product

Growing up in the Deep South in Northern Florida, I had a lot of biscuits.  Family members from Southern Georgia often baked the most delicious things I have ever tasted.  Some of the biscuits were called "Cat Heads" because of their size... these could surely be called catheads - they are huge and fluffy with a nice bottom snap to the crust.  

Buttery and delicious, not for the faint of heart nor an every day thing, so indulge and get back on that treadmill later! This recipe adapted from Saveur Magazine's article featuring the Island Creek Oyster Bar in Boston. 

Surprise: Polished from BespokePost.com

Out of the Box of Awesome: Polished

I have said it before, and I will say it again, getting a surprise once a month is a "Box of Awesome".  BespokePost.com has once again delighted me with the box: Polished.  I am an admitted shoe addict so this was a welcome addition to my closet: supplies!  The description below from BespokePost.com website.... you really should sign up.

Eat This: Pork Filled Asian Dumplings

I love Asian dumpling.  Pot stickers are a favorite and this is my own interpretation.  I used this as a boiled dumpling, but you can also pan fry and steam as well.  These are really delicious; a bit tedious, but well worth the effort.

Recycle: Holland & Sherry Fabric Samples To Scarf

I asked a tailor I know what they do with the fabric sample books in their shop when they are out of date or no longer available.  He said, "We throw them in the dumpster."  I was shocked.  Some of the fabrics sell for hundreds of dollars a yard.  I thought: "Recycle".

Texture: Layers & Textures For Winter

I change the look of my bedroom by changing the linens, coverlets or quilts.  This is my favorite Winter look - a mix of color and texture.  I am afraid I didn't get photos of the sheets which are Ralph Lauren oxford cloth blue and white stripe for the top and solid blue for the bottom. I love the details on the pillowcases - buttons used to close them!

 The RL cotton blanket contains the base colors.  The duvet, also RL, is made from lightweight denim with "Levi" fasteners to close.  The patchwork quilt is vintage all cotton and something I use most of the year in one form or another.

The Kilim pillow is Pottery Barn and is a very stiff vintage look. The two pigskin throw pillows I stumbled across at HomeGoods for less than $30 for both!  The indigo denim shams are part of a set I bought from an Etsy dealer some years ago.  All cotton and made from recycled demin.  Beautiful.

Milo is pretty happy with the choices too. The day these photos were taken, it was about 30 degrees outside.  He is perfectly happy to snuggle down and enjoy the bed.
  
 

Best Ever: Pecan Walnut Shortbread Cookies

Delicious Pecan Walnut Shortbread Cookies

This is possibly the best, easiest, most flavorable, most memorable cookie I have ever made.  It is my "go to" recipe when I want cookies easily for family or to give to friends.  It is a simple shortbread dough made in a food processor!  Talk about easy cleanup.

One hint: Save a couple of paper towel rolls.  That cardboard tube, when you cut a slit in it with scissors, becomes a holder for cookie dough in the refrigerator!  It keeps the dough cylindrical and makes nice, uniform cookies.  I used two, slotted together to hold this dough which makes about 3 dozen cookies. 


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Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup plus 2 tablespoons powdered sugar
• 1 cup toasted pecans
• 1 cup toasted walnuts
• 1 ½  teaspoons pure vanilla extract
• 1 cup (2 sticks) butter, room temperature, cut into chunks
   (Note: if you use salted butter, omit salt from recipe)
• 1 teaspoon ice water
  OPTIONAL: Turbinado sugar as garnish for top of cookies.

Directions

Toast the pecans and walnuts in a moderately hot oven (350 degrees) for 10-12 minutes.  Remove from the oven and let cool. Once cool place in food processor and pulse until coarsely chopped.  They will get further processed when added to the dough.  Empty into a bowl and set aside.

Combine the flour, salt, and powdered sugar in the food processor and pulse to combine. Add the vanilla, butter and the water. Pulse together just until a dough is formed. 

Add the nuts to the mixture and pulse until well mixed. Place the dough on a sheet of plastic wrap and roll into a log, about 2 inches in diameter. Twist the ends of the wrap in opposite directions and place in the cardboard tube(s). Chill the dough in the refrigerator for at least 45 minutes.  This can be held in the refrigerator for up to three days before use or see note at bottom to freeze for later use.

Preheat the oven to 350 degrees F. 

Slice the log into 1/4-inch thick disks (I use a serrated knife and let it do the work - do not push down - maintain the cylinder shape). Arrange on nonstick cookie sheets, parchment lined or Silpat lined baking sheets (I use a Silpat every time and love them); you can get a dozen on a half sheet pan. OPTIONAL:  you can use some turbinado sugar and top each cookie with it before baking. It gives a great crunch and texture.

Bake until the edges are barely light brown, about 10-12 minutes, rotating the pans half way through the baking process. Remove from the oven and let cool on the cookie sheets for 5 minutes. Transfer to wire racks and cool until room temperature.

Fresh out of the oven.

Tips: Store in airtight container for up to a week or freeze uncooked log for up to a month.

This recipe was adapted from Foodnetwork.com’s Claire Robinson’s original.

Eat This: Jambalaya with Shrimp and Andouille Sausage

Jambalaya With Shrimp and Andouille Sausage

I love New Orleans and all the food associated therein.  One of my favorites is Jambalaya. I’ve had so many variations over the years, but this one is a real favorite and so easy. This recipe was adapted from food.com – Check out their recipe for “Jambalaya With Shrimp and Andouille Sausage”  I made a very few minor tweaks and this turns our really nicely.  You will note the addition of the “heat” via the Jalapenos.  I like spicy, so temper accordingly. 

Serves: 4 very hungry people.

Ingredients

 

Ingredients:

2 tablespoons olive oil (I use EVOO because I like the flavor)
1 cup chopped onion (use the most flavorful – I think a nice yellow is best)

1 large minced shallot (It gives another layer of flavor)
1 cup chopped red, orange or yellow bell pepper (I don’t like the taste of the green ones – too strong)
1 tablespoon minced garlic (I use 1 tablespoon of a roasted garlic puree from NapaStyle.com)

1 (or 2) large seeded and minced Jalapenos
6 ounces Andouille sausages, sliced
1 cup uncooked long-grain white rice
1 teaspoon paprika (I use a smoked Hungarian paprika)
1 teaspoon fresh ground black pepper
1 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/4 teaspoon garlic salt
1 bay leaf
2 cups chicken broth
3/4 cup water (or white wine)
1 tablespoon tomato paste (I used a sundried tomato puree instead)
1/2 teaspoon hot pepper sauce (I really like Tabasco Chipotle)
1 (14 1/2 ounce) can diced tomatoes, un-drained (I used the ones with garlic as well)
3/4 lb peeled and deveined medium shrimp
2 tablespoons chopped fresh parsley (I substitute 4 green onions very thinly sliced)

Directions:

Step 1

1. Heat olive oil in a large dutch oven over medium high heat. Add chopped onion, chopped bell pepper, minced garlic, minced Jalapeno(s) and sausage; saute 5 minutes or until vegetables are tender.

Step 2

2.  Add rice and the next 7 ingredients (through bay leaf); cook 2 minutes.

Step 3

3.  Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes; bring to a boil.

Cover, reduce heat, and simmer 20 minutes. NO PEEKING – let it simmer covered and don’t lose the steam and heat.

Step 4

4.  Add shrimp (I drop them on the top and immediately cover to let them steam; cook 5 minutes. Let stand 5 minutes. Discard bay leaf. Stir in parsley (or green onions).

Eat!

Serve with a crisp white wine and an arugula and shaved Parmesan salad with a vinaigrette. Delicious.

Sit: Banquette Seating

I want to build a banquette for my breakfast room and am looking for inspiration.  These are several examples I consider as inspiration for the project.  I have posted more to my board, Kitchen Inspiration on Pinterest.  That Board also has a lot of very cool kitchens too!  Check it out.

Holiday Food: Perfect Rib Roast

11 Pound Beef Rib Roast

I love a good beef rib roast.  Dark and crusty on the outside, succulent and rare inside.  For years I was disappointed with all the recipes I tried.  This one came out perfectly for the past three years.  Give it a try and see for yourself.  I started with an 11 pound rib roast I love to have leftover beef rib bones for soup or "Prime Rib Bone BBQ".

Covered in Herb Mixture

The day (or TWO as I always do) before combine the zest of two lemons, some fresh rosemary, 6 cloves of garlic, 3 Tablespoons of EVOO and a ton of black pepper and sea salt to taste.  Chop it all together in a food processor (this is where my favorite Mini-Prep Cuisinart comes in handy).  Spread the mixture over the roast and between the bones and roast (I always have the store cut off the bone and give me enough twine to re-tie) then refrigerate.  I like this left uncovered so it can dry out a little before roasting - it helps promote the nice crust on the outside.

On the day you cook, start early; let the roast sit on the counter in the pan for about 2 hours.  It will still be in the "safe" zone, but the chill will be off. Preheat the oven to 200 degrees. Yep, 200.  Put the roast, rib side down in a shallow roasting pan.  You can use a rack if you want, but it isn't necessary. I like to sit it on onions, celery and carrots to give the juices a little more flavor.

Final Product

Resist the urge to open the oven door.  I know, it is hard, but at such a low temp it really makes a difference.  Roast it for about 5-6 hours, or until the internal temp comes in at 120 degrees.  I use a Bluetooth "Meater" thermometer.  This will produce a fairly rare roast.  If you want it more done, leave it longer.  When you remove it from the oven, tent loosely and let it sit for at LEAST 30 minutes.  Slice to the desired thickness and serve with an au jus or my favorite, sour cream mixed with freshly grated horseradish and pulverized capers.  Delicious.

Recycle: Lighting Inspiration

Lately I find myself attracted to industrial lighting. Well, not lately really. It has been coming for some time.  I also find myself attracted to said industrial style lighting made from recycled materials.  

Here are a few examples of what I am talking about.  Recycled half gallon mason jars and recycled hoops from wine barrels.  I think these are very cool.

Ina's Best: Chocolate Chunk Cookies or Blondies

 

I love the "Barefoot Contessa" Ina Garten.  Love her.  She did this recipe recently on her show and I thought, "Wow.  Cookies or blondies using the same recipe."  I love both and this one is awesome.  I did tweak one thing.  The first time I made them I followed the recipe exactly.  Well, almost.  They were amazing, but even for me, a confirmed chocoholic, there were too many chocolate chips.  I guess that was because her recipe called for chocolate chunks.  My bad.  Round II I used half as many chocolate chips and substituted toasted pecans. Dear Lord.  They are awesome.  Try em.

Note:  The original oven temp and timing are in the recipe below.  Try one or two and see how your oven works.  I had to adjust mine to 12 minutes instead of 15. I use half sheet pans with a Silpat liner.  I also rotate my sheet pans half way through and since I use two at a time, I also switch racks. Compulsive I know, but they are all even and perfectly uniform.  Try this one folks.

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Ingredients

• 1/2 pound unsalted butter, at room temperature
• 1 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 2 extra-large eggs, at room temperature
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 1/2 cups chopped walnuts
• 1 1/4 pounds semisweet chocolate chunks

Directions for cookies:

Preheat the oven to 350 degrees.

Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. Fold in the walnuts and chocolate chunks.

Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch-diameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely. 

For Blondies:

Grease and flour an 8 x 12 x 2 inch baking pan.

Spread the batter into the prepared pan and smooth the top. Bake for 30 minutes exactly. Don't over bake! A toothpick may not come out clean. Cool completely in the pan and cut into bars.

Home Made: Jalapeno Cheddar Parmesan Cornbread

Yes, I am a Southerner. Yes, I like grits, cornbread and a multitude of things that aren't really good for me.  But, what the heck, once in awhile you just have to go for it - you won't eat this every day, right?  I adapted this recipe from DamnDelicious, an amazing blog with a ton of useful links! I tweaked their recipe and here is my version - more jalapenos!

Instead of a muffin pan, I used a scone pan which reminds me of cornbread made in a cast iron skillet (which I will do next time for sure).  I also used a 6 muffin silicone muffin pan which really works well.  This recipe made 8 of the "scones" and 6 muffin sized pieces.



Ingredients:

• 1 cup all-purpose flour (I use unbleached)
• 1 cup cornmeal (I used a coarse stone ground corn meal from Virginia)
• 1 tablespoon baking powder
• 1 teaspoon freshly ground black pepper
• 6 tablespoons salted butter, melted
• 1 cup lowfat cultured buttermilk
• 2 tablespoons honey
• 2 large eggs (bring to room temperature)
• 1 jalapeno, seeded and finely diced, plus one thin slice for each "muffin"
• 1/2 cup grated Parmesan, plus more for topping (PLEASE do not use that stuff in a green can)
• 1/2 cup shredded extra sharp cheddar, plus more for topping

Preheat the oven to 400 degrees F.

Dry ingredients

 Spray the muffin pan (or scone pan) with non-stick cooking spray.  In a large bowl, combine the flour, cornmeal, baking powder, salt and pepper, to taste.

In a large glass measuring cup or another bowl, whisk together the butter, buttermilk, honey and eggs.

  

How much do you love jalapenos?

 Pour mixture over dry ingredients and stir using a rubber spatula just until moist.  Add the jalapeno, Parmesan and cheddar and gently toss to combine.

Again, my 50+ year old ice cream scoop come in handy!

 

Scoop the batter evenly into the muffin pan(s).

Top with sliced jalapeno, using your fingertips to gently press the jalapeno into the batter. Sprinkle with Parmesan and cheddar.

Before the cheese toppings

Cheddar and Parmesan topped

 Place into oven and bake for 12-15 minutes, or until a tester inserted in the center comes out clean.

Indescribably delicious.

Remove from oven and cool on a wire rack (if you can resist).  No butter needed, these are moist and delicious.