Culinary Concoctions by Peabody

I must confess that I am one of those people who watches the Bachelor/Bachelorette. I don’t really like it but some how get sucked in. I really haven’t like a Bachelor since Andrew Firestone and I did like Trista the first Bachelorette. Though Trista’s pink extravaganza wedding on TV did give my husband a slight heart attack as pink is my favorite color. I think he envisioned that I would want that too. I did not. But more power to her and very sweet of Ryan to go along with it.
If you watch the show(and even if you don’t) most of you probably know that things don’t work out on that show. They work out on the show but usually a few weeks(sometimes months) after the show ends they somehow are not together. Some speculate that no one can fall in love that fast. I can’t jump on that bandwagon as I was engaged to be married after 5 weeks of knowing my husband. The difference is though that we didn’t go on group dates with people or see each other once a week. We pretty much spent the majority of our time together. Some speculate it is doomed because now the only people who go on there are the ones who want to launch a career in television and what not. This could have some validity but even actors and actresses need love too.
I think the down fall of the show are the dates themselves. You often will catch the girls going on and on about what a fun time it is with the guy…how it’s always an adventure. Of course it is an adventure, you just got back from skiing in the Swiss Alps. And the Bachelor didn’t plan the dates…ABC did(oh yeah, they paid for it too). He is not the romantic one that set up a table for two in the meadow. In reality you would have to haul all that out yourself. Clean up after your ate. Then take it all back to the car. Then someone would have to go and clean the dishes afterwards. If  guy who planned the date went home and washed them…then that would be romantic.
I think for the program to be successful it should be in an everyday setting. Make them go to work instead of living in a mansion getting to sun tan by the pool all day. Let the other person see how you handle work stress. Actually live somewhere comparable to where you live now(like a two bedroom apartment instead of the 10,000 square foot home they have you in). I want to see them have the kind of dates you have when you are in a long term relationship. You know the ones where you planned to go home and make a romantic dinner but you are just too tired from work. So instead the two of you swing by Taco Bell and end up sitting on the couch(together though) watching 80’s movies on TBS(the kind that have more commercials that actual movie). Real life action. I would pay to see some of these girls(who are always dressed in ball gowns??) putting on used shoes and throwing back beer and neon orange nachos down at the local bowling lanes on $0.99 game night. Let’s put some reality into these reality shows shall we!
Speaking of the real deal…this crumb cake is where it is at. An experiment of sorts as it was a throw it all together and hope it all comes out kind of deal. I have a small addiction to either caramelizing pineapple or bananas and putting them over vanilla ice cream. While watching my bananas bubble away in brown sugar and butter the other day I got to thinking wouldn’t it be yummy to make it into a cake. So I did. You can make them with or without the flambe part and you don’t need the splash of liquor if you aren’t going to set those babies on fire. Though not a true bananas fosters, the flavor is definitely there. Oh and the caramel in the picture is just some Fran’s caramel sauce…no need to make your own when you can buy quality like that.

P.S. This is a good follow up to Three Cheese Hazelnut Pasta.

Banana Fosters Crumb Cake

For the Crumbs:
 5 TBSP unsalted butter, at room temperature
¼ cup sugar
1/3 cup packed brown sugar
1/3 cup all purpose flour
¼ tsp salt
½ cup chopped walnuts

For the Bananas:

2 TBSP unsalted butter
1/2 cup brown sugar
2 TBSP banana liqueur
2 TBSP dark rum
2 large bananas, sliced in rounds

For the Cake:

2 ¼ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
½  tsp ground cinnamon
¼  tsp freshly grated nutmeg
1/3 cup granulated sugar
1/3 cup light brown sugar, loosely packed
6 TBSP unsalted butter, at room temperature
2 eggs
1 tsp pure vanilla extract
½ cup buttermilk
banana fosters mixture

 
Center a rack in the oven and preheat the oven to 350F. Butter an 8 inch square pan and put it on a baking sheet.

For the Crumb: Put all the ingredients except the nuts in a food processor and pulse just until the mixture forms clumps and curd and holds together when pressed. Scrape the topping into a bowl, stir r the nits and press a piece of plastic against the surface. Refrigerate until needed.

For the Bananas:

Combine the butter and sugar in a flambé pan or skillet.
Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.
Stir in the banana liqueur, then place the bananas in the pan.(if not using liqueur, just add bananas)
When the banana slices soften and begin to brown, carefully add the rum. (again, if not using rum, simply take bananas out at this time)
Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum.
When the flames subside, lift the bananas out of the pan and place aside to cool until needed.

To make the cake: Whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
Add the butter and, with the paddle or whisk attachment, or with a hand mixer, beat the sugar with the butter at medium speed until light, about 3 minutes. Add the eggs one by one, beat for about 1 minute after each addition, then beat in the vanilla extract. Don’t be concerned if the batter looks curdled-it will soon smooth out. Reduce the mixer speed to low and add the flour mixture and the buttermilk alternately, the flour in 3 parts and the buttermilk in 2(begin with the dry ingredients). You will have a thick, cream batter. Add the banana fosters mixture and mix on medium speed for about 30 seconds. You don’t really want chunks of bananas, you want them integrated like you would in  banana bread.
Scrape the batter into the buttered pan and smooth the top gently with the spatula. Pull the crumb mix from the refrigerator and, with your fingertips, break it into pieces. There’s no need to try to get even pieces-these are crumbs, they’re supposed to be lumpy and bumpy and every shape and size. Scatter the crumbs over the batter,. Pressing them down ever so slightly.
Bake for 55 to 65 minutes, or until the crumbs are golden and thin knife inserted into the center of the cake comes out clean. Transfer the cake to a rack and cool just until it is warm or until it reaches room temperature.

Cake recipe adapted from Baking From My Home To Yours by Dorie Greenspan, Houghton Mifflin 2006
Banana Fosters recipe adapted from Brennan’s Resturant

I am super bad when it comes to things like being tagged or being nominated for blog awards. I lack follow through. Which is odd, because elsewhere in my life I am pretty good with the follow through. I’ve been nominated for the Excellent Award several times over. It’s not that I don’t greatly appreciate it(because I do!), it’s that I hate having to single out people. I think this goes back to my teaching days where you are taught not to have favorites. For, as lame as this sounds, I think that anyone who takes the time to write a food blog is pretty darn excellent. Now granted some are more polished than others. Some bloggers(cough, cough) spend a little more time than what they probably should on theirs…guilty as charged. But we all started somewhere. We all created a very friendly and supportive food blog world. And that too me is excellent.
It’s far too warm around these parts. The oven is seeing very little action…Summer vacation if you will. So out came the ice cream maker. Raspberries are on sale everywhere lately so I went for those. I also went for honey thanks to the Food Network. Now, normally I am not a fan of the non-cooking shows on the FN, but I got sucked into one the other day called  How’d That Get On My Plate? The subject was honey. I sat there watching how honey was made and harvested and the many different ways that it was used. One was cream soda. I do not know how I have gone this long without knowing that cream soda is flavored with honey. So that got me thinking about making a ice cream float with it. Which got me thinking that the ice cream I would use for it should have honey in it as well. The honey is from Anna’s Honey, right here in Washington State. The cream soda is Thomas Kemper(another Pacific Northwest product). The float turned out way more yummy than I could have hoped. You could even say it was excellent.

Raspberry Honey Ice Cream

1 quart raspberries
1/3 cup raspberry honey(or any honey will do)
2 cups heavy cream
1 cup half and half
1 tsp lemon juice
1- 1 ½ cups sugar(depending on how sweet your berries are)
3 egg yolks
¼ tsp salt

Directions:
Add the yolks,sugar and honey to a medium-size bowl. Whisk together and then set aside.
Using a double boiler over medium-low heat, add the half and half, cream, raspberries and salt. Regularly whisk the mixture, heating until the temperature reaches approximately 145F. The mixture should begin to turn purple.
Once the cream mixture has reached the desired temperature, slowly add about half of the mixture to the eggs and sugar while whisking vigorously. This will prevent the eggs from curdling. Once the eggs and cream have been thoroughly integrated, pour back the egg mix into the remaining cream.
Whisk constantly and slowly as the mix rises in temperature. Once the temperature has reached 165-170F — or when the mix evenly coats the back of a spoon — remove from heat and add the lime juice and vanilla. Whisk them in completely and run through a sieve to remove any raspberries seeds. Move to a new container to cool. The mix can be placed in the freezer for 2 to 3 hours or, preferably, into the refrigerator overnight.
Churn according to your ice cream maker’s instructions. After churning, place in freezer to firm up. I recommend placing a seal of plastic wrap tight against the ice cream after making it to prevent a skin from forming on the ice cream’s surface. Serve once firm enough.

Source: Adapted from My Husband Cooks

Raspberry Honey Ice Cream Floats

Three scoops Raspberry Honey Ice Cream(more or less depending on the size of your glass)
1 cup cream soda(I used Thomas Kemper)
1 TBSP raspberry honey(or any honey will do)

Take glass. Place one scoop of ice cream at the bottom of glass. Pour in honey. Add next two scoops. Pour soda over ice cream and enjoy.

Upon moving to the Pacific Northwest I discovered many a food I didn’t know existed. Geoduck being one, but they can keep those. Types of apples I had never seen. Types of cherries I had never seen. And types of berries I had never seen. The first time I went over to a friends house for dinner she asked if I was allergic to marionberries. I had no idea if I was(luckily I had meds to take just in case). When she told me they were a type of blackberry(I’m not allergic to those), I threw caution to the wind and ate it. It was good. A little tart, but I must say that every marionberry baked good I have had has been on the tart side, so I am guessing that is the way they get made. I being more a fan of sweet than tart made sure to add lots of sugar to my galette.
Speaking of allergies, were were to make Double Crusted Blueberry Pie. Being that I am allergic to blueberries(well, the raw ones) I steered clear of those. And since I am anti making pie crust I just went  with the free form. I also added a little graham flour to the pie crust to give it a more wholesome flavor. I liked it. If you are craving blueberries or you just can’t get marionberries where you are from then head on over to South in Your Mouth to get the real recipe and check out the other TWD bakers.

Marionberry Galette

3 pints (6 cups) fresh marionberries
1 cup sugar
1/3 cup brown sugar
2 Tablespoon cornstarch
1/4 teaspoon nutmeg
2 Tablespoon lemon juice

Gently toss berries with sugars, cornstarch, nutmeg and lemon juice.
1 cup all-purpose flour
1/2 cup graham flour
1 tablespoon granulated sugar
1/4 teaspoon salt
1/2 cup (1/4 lb.) plus 2 tablespoons cold butter
1 large egg yolk, lightly beaten

In a food processor or large bowl, combine flours, granulated sugar, and salt. Cut ½  cup butter into pieces and add to flour mixture; pulse motor, cut in with a pastry blender, or rub in with your fingers until mixture resembles coarse meal. With motor running (or stirring with a fork after each addition), add egg yolk and 3 to 4 tablespoons cold water, 1 tablespoon at a time; process or stir just until mixture comes together in a ball. Form dough into a flat disk, wrap in plastic wrap, and chill until firm but still pliable, about 1 hour.
Unwrap dough. On a lightly floured surface, with a lightly floured rolling pin, roll into a round about 15 inches in diameter. Line a 12- by 15-inch baking sheet with cooking parchment (or butter the sheet well) and carefully transfer dough round to sheet (edges will hang over sheet).
Pour marionberry mixture onto center of pastry, mounding wedges in a circle about 8 inches wide and 2 inches high. Gently fold edges of dough over berries, pleating as you go, leaving an opening about 4 inches wide in the center. Brush pastry all over with beaten egg.
Bake in 375° oven 40 to 45 minutes(if you are making smaller ones then 30-35 minutes) . Transfer galette (with parchment, if using) to a wire rack to cool. Transfer to a large plate, gently pulling parchment from under galette.

Adapted from Sunset Magazine, September 2003

I may be 36 now but my mother still seems to think she knows me better than me. Like she always tells me I’m not a Democrat(because they raised me to be republican). She tells me what food I do and do not like(she bases this off of when I was like 5 years old). And she loves to tell what I do not hate.
“Oh you do not hate the 4th of July, you just don’t like the things associated with it.” Nope I pretty much hate the forth of July.
There are a myriad of reasons all of which I will spew off to you. Reason number 1, 4th of July has became just another holiday to drink. Except to make this one better we give drunk people explosives to set off(more on that). Seems wise. Just like Cinco De Mayo, the people of the United States seem to find the need to drink excessively, but they want to do it with the excuse that it is a holiday. Now unlike Cinco De Mayo, most people actually know what the holiday is for(most people think Cinco De Mayo is Mexico’s Independence Day…it is not). However, other than knowing that it is our nations birthday most “Americans” don’t seem to know much about America.
Case in point(and Reason #2). I took a quiz on line that was 10 questions off of the Citizenship test. I got 10 out of 10. At the point when I was taking the quiz only 23% were scoring above 60%. That is just sad as they are not hard questions. Or take a couple weeks ago when I was out with friends and the people next to us were debating about the presidential election. They started talking about the great presidents. They all agreed that Ben Franklin was one of the best. Hmmm. Even more sad was that two of the women I was with also thought he was president at one time. And last but not least I give you my conversation I had on 4th of July this year at the Papa Murphy’s take and bake pizza place.
Worker #1:”Happy 4th of July”
Me:”Thanks, but I am Canadian and don’t celebrate it.”
Worker #1: “You don’t? Is that just you or all Canadians?”
Me: “All of Canada does not celebrate it.”
Worker #2 looking at worker #1 like he is a moron. Which he is.
Worker #1: “What other countries don’t celebrate the 4th of July?”
Worker #2 again stares at worker #1 in disbelief.
I go to answer but worker #2 chimes in.
Worker #2: “Dude, no one else celebrates 4th of July except us.”
Worker#1: “Really, why?”
Worker #2: “Dude, you did graduate from high school, right?”
Worker #1 nods yes.
Me: “Because the 4th of July is The United States Independence Day. There is no need for other countries to celebrate it.”
Worker #1: “Oh, I thought it was like Christmas.”
Me: “No, Jesus doesn’t care about who celebrates America’s independence.”
Worker #2 laughs, Worker #1 looks confused.
I leave.

Reason number 3: Fireworks. Now before you say how can you hate fireworks, I don’t. I really like the professional ones that are tall and bright and shot off by people who shoot fireworks for a living. Fireworks that are shot over a wide open space or over a body of water like they are done here(for the most part). The fireworks that end at eleven o’clock at night. Those fireworks I love.
I have a problem with the bring them home and do it yourself fireworks. The ones that started at 6 pm and went until fucking 5am in my neighborhood. The ones that for a solid 2 hours were lit over my house. I am super cautious about this as not one but TWO teachers I used to work with had their houses burnt down by these fine armature firework shooter offers.
I’m talking about the fireworks set off by the 11 year boy down the street who was out there unsupervised with just a large box of fireworks.
These are the fireworks I hate. Technically they are outlawed in my town. But the surrounding towns allow it. And since it is too hard to catch some one doing it, the police do nothing about it. I understand it, I just hate it.
Give the kiddies some sparkles and be done with it. Don’t light stuff that can catch my house on fire people. Really.

Reason #4. My birthday. That’s right, this is where I get selfish. You see, mine being on the 2nd(and my hubby’s being on the 5th) sucks. Why does it suck? Because it always falls as part of the 4th of July weekend. The weekend where everyone goes out of town. And I, I am left with no one to celebrate with. Now, that I am married, I at least have my hubby to celebrate with but still, a few friends around would be nice.

I am not alone in my 4th of July hating. My husband is a hater. My friend A is a hater(we went bowling on 4th of July instead of any BBQ crap). There are a few of us out there…just not enough in my opinion.
So if you are a 4th of July lover. That is good, but I just hope you aren’t one of the drunk ones who shoots off fireworks and makes your poor neighbors worry. I also hope you know a little bit about the country you are celebrating for.

Enough with the hating. On to my pie. I love cherries and goats cheese together so when I had some Rainier cherries from my side of the road woman I was thinking of things to do with them. I am not a big pie person so I don’t make them all that often so I figured I would step up and make one.

Rainier Cherry and Goats Cheese Pie

1 cup granulated sugar
3 tablespoons cornstarch
1/4 teaspoon salt
5 cups whole pitted Rainier cherries(about 2 pounds whole unpitted cherries)
1 teaspoon fresh lemon juice
zest of ½ lemon
6 ounces crumbled goats cheese
whole milk for brushing
Goats Cheese Pie Crust
Position rack in lower third of oven and preheat to 425°F.
Whisk sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and zest; set aside.

Roll out larger piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 14-inch round. Fit into a 9-inch pie plate. Trim any excess dough to leave a 1/2-inch overhang. Chill shell while rolling out top crust.

Roll out remaining dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round.

Toss toss goats cheese with cherries, then add to shell and cover with top crust . Press edges of crust together, then trim, leaving a 1/2-inch overhang. Fold overhang underneath, then crimp decoratively and brush top crust with milk. Cut out 5 (1- by 1/2-inch) teardrop-shaped steam vents 1 inch from center.

Bake pie on preheated baking sheet 30 minutes, then cover edge with a pie shield or foil and reduce oven temperature to 375°F. Continue to bake until crust is deep golden and filling is bubbling in center, 50 minutes to 1 hour more. Transfer pie to a rack to cool completely, 3 to 4 hours.

Adapted from Bon Appetit Magazine, June 2008

Goat Cheese Pie Crust

2 cups all-purpose flour
4 ounces cream cheese, softened but still cool
4 ounces soft goat cheese, softened but still cool
2 sticks(8 ounces) unsalted butter, softened but still cool

In a mixer, combine all ingredients and mix on medium-low until it forms a dough. Divide dough with one half slightly larger, then form each piece into a ball and flatten each into a disk. Wrap each disk in plastic wrap and chill until firm, at least 1 hour and up to 2 days.