the Grange kitchen

I've read varying reviews online about Grange, a new locavore restaurant in Ann Arbor, some good, some not so. Despite some of the less than positive comments, my husband and I went last night. We were looking for quick bar food before going to see the Berlin Philharmonic over at Hill Auditorium.

And I'm here to say, yum, yum, and more yum.

please excuse the iPhone poor picture quality







































*Spicy fried chickpeas (above)
crispy and delicious enough to be loved by a garbanzo bean hater.

*Potatoes, Fried in Duck fat, with roasted garlic mayo.
WOW. Not exactly figure friendly, but so amazingly good, I can still taste them 24 hours later.


So in addition to the above fried goodness, I ordered a fried egg sandwich was deliciously decadent. Only slightly less artery clogging than my husband's bar burger - which was also done very well - also topped with a farm fresh egg.

I think we'll have to return soon so that we can taste the less death-defying meals.

Vanilla :: Day 15

on the road to vanilla extract

Vanilla extract. Store bought is good enough. Penzey's is even better, but it's so darn expensive. Why not try making your own? I understand it sounds a little ridiculous at first. You might not want to take the time. You might be thinking you have better things to do, and sure, maybe you do. But at least when you're done, you have something to show for it. Let yourself adjust to the idea. Okay, was that enough time? Are you with me now?

This recipe is easy enough to make a gallon at a time. You might not want a whole gallon, but when I'm baking a lot, I sure do go through those 11$ bottles pretty fast. Plus, little homemade-labeled bottles would make such cute little Christmas gifts!

One note on purchasing vanilla beans: If this is truly cost effective, you sure can't buy vanilla beans from the supermarket for 9$ a pop. I bought mine in bulk from Vanilla Products USA.

Some recipes online call for adding sugar, but it's not really necessary if you're using it as extract instead of a vanilla liquor - which would be another great project.


Vanilla extract

• Sterilize pint sized Ball jars.
  
• Split fresh vanilla beans 3/4 of the length of the vanilla bean with a sharp knife.
  
• Place 4-6 beans split side down into jars.
• Fill each with vodka. No need for the super fancy stuff. I used Smirnoff, even though I'd typically drink Grey Goose or Belvidere.
• Seal jars. Place in a spot out of sunlight. Aggitate every few days, or whenever you think about it.
• Use after six or eight weeks.
  

Day one

Jewelry Party Tassies

Looking for a simple fall dessert recipe? Give this one a try.

Pecan Tassies
based on a recipe from myrecipes.com

Crust:
traditional southern tassie crust

1. Beat 1 cup butter with 1- 8 oz package of cream cheese
2. Slowly add 2 1/2 cups AP flour to the mixer. Beat at low speed until incorporated.
3. Split dough into 48 pieces. Place in mini muffin tins. Chill for one hour and up to one day.

Filling:
only one of many tassie fillings - you can get very creative here

1. Combine the following in a mixer: 1 1/2 cups brown sugar, 2 large eggs, 2 tbsp butter, melted, 1 tbsp vanilla extract, 1/8 tsp salt. Whisk until homogenous.

Cinnamon Maple Glaze:

1. Whisk together a slurry of 2 cups confectioner's sugar, 2 tsp cinnamon, 1/4 real maple syrup (don't try to use Aunt Jemima). Add 2-3 tablespoons of water, depending on desired consistency. Whisk until there are no sugar clumps.
   

Assembly:

1. Preheat oven to 350 degrees.
   
2. Using a thumb or the back of a tablespoon, press an indentation into each dough ball, making a well large enough to hold the filling.
   
3. Divide 1 1/2 cups chopped pecans into the empty unbaked tassie shells.
4. Gently pour or spoon batter into shells, trying not to come up over the edge of the crust.
5. Bake for 20 minutes or until filling is set.
6. Cool in pans on rack for 10 minutes. Remove from pans. Let cool another 20 minutes.
7. Dust with confectioner's sugar.
   
8. Drizzle cinnamon-maple glaze over the top using a fork or whisk.

Jeff's food thoughts of the day

My brother-in-law is a soup aficionado. Loves to eat it and loves to cook it. Apparently in his earlier bachelor years before I knew him, he made a lot of soups and is now getting back into the swing of things. We've recently had a few chats about soup making and the other day he left a voicemail on my cell phone entitled "My food thoughts for the day".

1. "Starting a soup with a roux is a great way to add flavor and texture."

After the base of veggies, also known as a mirepoix or sofrito, have sauteed in the fat of your choice, add a couple tablespoons or so of flour. Let this cook until the flour has turned a light caramel colored brown. Then add your liquid and continue with the recipe.

Raw dry flour should not be added directly to a simmering soup. If you do this, you will probably get very unappetizing clumps of flour floating on top of the soup. The heat from the soup liquid makes the flour molecules bind to themselves instead of moving evenly throughout the soup. Starting with fat, as in a roux, allows the flour molecules to be surrounded by fat molecules, so that they are more easily incorporated into the liquid.

If you find yourself with a soup that's not as thick as you'd like, either make a roux on the side and add it to the simmering soup. Or make a slurry of equal parts flour and cold water in a separate bowl. Stir until homogenized and add this paste to the cooking soup.

2. "You have got to season things to make them taste good."

It's such a simple, yet essential concept. In order for food to taste good, the levels of salt and pepper need to be balanced properly. The only way to tell this is to taste, taste, and then taste again. Especially in a cooking preparation like a soup which has many layers and dimensions, it's important to season each level that you add. And then taste. Even if you are a strict recipe follower, salt and pepper amounts are subjective, and you shouldn't feel locked into someone else's taste preferences. There's nothing more disappointing to me then going to a nice restaurant that thinks so highly of themselves that there is no salt on the table; only to find yourself needing to amp up the flavor.

The need for salt in a human diet goes way beyond your food tasting good. Each cell in your body requires a proper balance of salts in order for healthy metabolic functioning. Our physiology is dependent on sodium.

I'm not advocating over-salting food just for the sake of your cells. But it's interesting to note the connection between our human need and craving for salt and the perception that food tastes "better" when it's properly seasoned. It's as if the salt is a catalyst unlocking the dimensional flavors of even the most bland foods.

off to the airport

Family is visiting, about to take off to the airport, and you want to make a quick but filling lunch as a comforting goodbye. Here's one to try - who doesn't love the old fashioned combo of grilled cheese and tomato soup. For the grilled cheese I used a high quality muenster and a locally made "italian" bread, grilled with plenty of farm fresh butter.

quick tomato soup

1. heat 2 tbsp e.v. olive oil in a sauce pan. saute one tbsp oregano and one tsp red pepper flakes until the spices are fragrant, about 30-60 seconds. (have also added finely diced onion and/or garlic at this point, but not today in the interest of time)
   
2. add one large can, 28 oz, of crushed san marzano tomatoes.
   
3. add one quart of chicken stock. bring to a boil.
4. after this has simmered for 10 minutes, puree with an immersion blender for a more homogenous texture.
5. add 1/2 cup grated parmesan reg.
6. (optional) for added thickness, reduce the heat and add 1/2 cup half and half. don't bring to a full boil once you've added the cream.
7. season with fresh ground pepper and salt to taste.

Especially when there are kids around, I love to cut the grilled cheese into strips, made perfect for dipping into the soup.

** be careful with the amount of red pepper flakes. add to taste. if you like things a little less spicy or if you are making this is for kids, don't add quite as much. a pinch would probably be sufficient.

rice bowls extraordinaire

We're finding ourselves tending toward the vegetarian lifestyle more and more these days. It's not that I emotionally object to the killing of animals for food. In fact, if they're raised sustainably, I think they probably live a better life than they would have otherwise. It's just that I'm often disappointed by the flavor and texture of meat, even if I spend the money on the organic stuff. When I have no idea for a meal and go to the fridge full of Tantre Farm veggies, my mind starts scheming about vegetarian.

In addition, with a family of six, I make a policy not to make six different meals. I firmly believe in not adapting the concept of an entire meal to one demanding child. Once you start that, it's all downhill. This is how generations of finicky adults are enabled. I do, however, sometimes make meals where different people can choose different toppings to the main dish. As much as I don't like to make special orders as a short order cook, I do realize that individuals have preferences for different flavor profiles.

Rice bowls are one of my favorite examples of this style of meal. I fill the rice cooker with good jasmine, basmati, or sushi rice, (have also used quinoa) and then proceed to prepare the toppings. Sometimes with a mexican bent; other times with an asian flare. This time around I was going for fall accents. Everyone gets the base of rice, then they can construct their own delicious bowl, with the intention that the adults get it all.

1. diced fresh pumpkin. tossed with spanish olive oil, kosher salt, and penzey's chili powder. roasted at 400 degrees for 20 minutes until brown.
   
2. fresh baby spinach.
3. cabot's white cheddar. grated.
4. fresh avacado. diced. tossed with lime juice to prevent browning.
5. goya black beans. rinsed.
6. baby leeks (could also use scallions or shallots). chopped, then sauteed in brown butter until crispy.
7. drizzled chili oil. (heat 1 cup e.v. olive oil to a boil. shut off heat. add 2 tbsp red pepper flakes. let sit. use for this recipe and save the remainder for the next rice bowl night.)
   

The key to this is utilizing and accenting complimentary textures, so that you get different mouthfuls every time. As we're all eating, and groaning, and mmmm-ing, I'm wondering why anyone would add a dry grilled chicken breast to this perfect balance of plant goodness.

One note: Despite how awesome this vegetarian meal was, I will NEVER NEVER give up bacon or prosciutto. EVER.

Pumpkin chocolate chip cookies

I've had a request for a cookie recipe that is apparently addictive. Especially if it catches just in the right sugar craving, clothes swapping mood. And they're still good a week later, if there are any left...

Pumpkin chocolate chip cookies

1. Cream two sticks butter with 3/4 cup granulated sugar and 1/4 cup brown sugar.
   
2. Add 1 tbsp vanilla, 1 egg, and 3/4 cup pumpkin. Mix until incorporated.
3. Combine of dry ingredients: 2 1/2 cups flour, 1 tsp baking soda, 1/2 tsp salt.
4. Gradually add dry to wet ingredients.
5. Add 2 cups ghiradelli semi-sweet chocolate chips.
6. Bake on an ungreased for 8-10 minutes at 375 degrees.
7. Cool on a rack until room temperature.
   
8. Using a fork, drizzle zig-zags of maple glaze (recipe below).
9. Eat them while they're dripping with wet glaze or for a more presentable cookie wait until the glaze dries.
   

Maple glaze

1. Combine 1/2 cup real maple syrup with two cups confectioner's sugar until a paste is formed.
   
2. Whisk in 1/4 cup water until the consistency of a thin glaze.

junk swap quiche

Quiche is one of those things for which there are many varieties for both the crust and the filling. And having friends over is a great opportunity to try one. I typically use the recipe from The Best Recipe, a Cooks Illustrated collection of tested recipes. The quiche page from that book is tattered and worn from spilled egg yolks and cream. I was recently looking online at different food blogs, and was not surprised to find that quiche is a popular topic.

The Best Recipe calls for a filling base of 2 large eggs plus two yolks, one cup cream, and one cup milk. I decided that I wanted to use a springform pan in order to get a taller side and deeper quiche, so that it would feed more people. Naturally I would need more filling for that. Other recipes that I've read call for 6 whole eggs, two cups cream, and two cups milk. This seemed more like the amount of base that I was looking for.

Crust recipe:

• 1 1/4 cup AP flour + 7 tablespoons butter + 1/4 tsp salt
• pulse in a food processor until butter is encorporated.
• drizzle in 2-4 tablespoons of ice water
  
• run the food processor again until the crust begins to come together into a ball.
  

Some people are very intimidated about making crust. Trust me. It is not difficult. As in many other things, practice will make all of the difference to know what the correct consistency is at difference points.

After you put the crust into the pan you are using, layer it with parchment and dry beans. I have a ziploc bag of red kidney beans that I use for this purpose. Prebake crust at 375 degrees for up 12-15 minutes. This is when it starts to get exciting. The smell of pate brisee starts to waft through your kitchen and house, and you know you're in line for good eats.

Fillings are only limited by your imagination. There are, of course, the classics. Lorraine, Spinach, mushroom. I was looking for something a little more decadent. Earlier in the morning I carmelized three thinly sliced red onion. But I also thickly grated an aged gouda. I've recently discovered an aged gouda, produced I think by Beemer (I'll have to check on this one). It is strong, like a cross between sharp cheddar, manchego, and parmesan. It's got the lovely granular bit like these other cheeses, with the smooth flavor of a young gouda. It's really fabulous. I added almost two cups of this grated aged gouda, one cup of carmelized red onions, and two teaspoons of fresh thyme into the filling base. I used the ratio of 6 eggs, 2 cups milk, 2 cups cream. To additionally flavor the filling, I added two tablespoons dijon mustard, three or four grates of nutmeg, fine sea salt, and ground pepper (one teaspoon each).

Fill the blind-baked crust and bake for an additional 35-40 minutes at 350 degrees. Remove from the oven when the center is slightly jiggly. Serve slightly warm or at room temperature, or standing in front of the fridge with a fork in hand.

At any rate, this is not a quiche made for trading worn clothes, this is a 24-carat make-your-mouth-dance quiche.

Daring Bakers of October

The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.
















Mexican chocolate macaroons, filled with salted caramel.