July 31, 2009
My son loves baked beans. Usually I buy the store brand of baked beans and doctor it up with ketchup, mustard, Worchestershire, garlic salt, vinegar and brown sugar. But making my own would be very Martha. There is a Lucinda recipe for it in the August issue of Martha Stewart Living, so I gave it a try.
This is not for the faint of heart my friends. It was a two day extravaganza of beans and I am not recovered yet.
The instructions say to cover the dried beans with water and boil, then simmer for 1 1/2 hours. Ok. No problem. On another place on the page (not in the actual recipe) it says you can make the beans up to 2 days ahead by refrigerating them after this step. It does not say you HAVE to.
I went to the next step – cooking onions, bacon, and garlic, then adding beans and vinegar and BBQ sauce (which I made myself). Add water and boil. Simmer for 2 1/2 hours. After 5 hours of this, I still had pretty hard, nasty beans. I must have added at least 4 more cups of water than the recipe said. Finally, I gave up, added some more water and stuck it in the fridge for 24 hours. I took it out and heated it up the next day and they still were not soft enough. I cooked this another 3 hours, adding more water as I went until finally, finally, finally, it was edible. I still wasn’t happy with it. I thought some of the beans were still a bit tough to the tooth. And let me tell you, by the time we sat down to dinner with this, I didn’t want any because I had taste-tested it so many times along the way that I was sick of it!
My son liked it though. Mr. MarthaAndMe said they were “ok”. I wanted to put my head on the table and weep at that – 2 days of tending to these beans and all it got was an ok. My advice? Buy the canned beans and doctor them up yourself. This was ridiculous.
July 30, 2009
Chicken salad is a great summer meal – no oven, no big heavy piece of meat on your plate, plus you can tell yourself that you’re just having a salad. Martha has a recipe for Chicken Salad with Tomatoes and Cucumber in August Martha Stewart Living. It sounded like a nice light meal.
I poached my chicken – the recipe says to cook it in the oven, but I prefer poaching for this kind of salad. Then you mix it with tomato and cukes that have been salted and drained, yogurt which has been drained, and add lemon juice, garlic and mint and oregano. Serve it on a pita with lettuce.
I loved this. The yogurt is much lighter than traditional mayo in the salad and the fresh herbs give it some pop. I like the tomato and cuke in it as well. This is a great recipe, easy to pull together and very tasty. It also takes great just by itself without the pita.
July 29, 2009
Whenever I make something with buttermilk, I think that I need to use it more often. I made Lucinda Scala Quinn’s Buttermilk Potato Salad (August Martha Stewart Living). Obviously, if it’s Lucinda it will be a winner. And it was.
I was really intrigued by this recipe. You’re supposed to use baby red potatoes, but I used regular and just cut them up. You mix the cooked potatoes with creme fraiche (so different!), buttermilk, horseradish, dill, chives and salt. OMG it was fabulous. So much lighter tasting than a mayo based potato salad and the herbs give it a nice flavor. The buttermilk adds a hint of tangy-ness which is perfect. I went light on the horseradish (not to mention the jar I have is rather old) but it did add a nice flavor to it. This is a truly amazing recipe and I’ll definitely turn to it again.
When is Lucinda going to break free and write her own cookbook? Everything that woman cooks is gold.
July 28, 2009
I got one of Martha’s daily emails about a Grilled New England Seafood “Bake.” There’s something about New England in the summer…. I had to make it. I was imagining myself on a rocky coast in front of a fire with the tide going out and the smell of salt water and seaweed in the air. Well, if I couldn’t really be there, at least I could pretend my dinner was from there.
Ready to bake
This fabulous little recipe is something you MUST make. I don’t say that very often, but I’m giving this one 100 stars.
You start with red potatoes. Martha says to use baby reds. I had regular reds, so I sliced them and parboiled them. The recipe does not say to parboil, but I just can’t see the potatoes getting done any other way, so definitely do that.
You put the potatoes on the foil. Then you add cod and shrimp and some sections of corn on the cob. Mix up some butter with garlic and dill (I melted the butter – Martha says to make it soft). Pour that on top. Put some lemon slices on top. Seal up your packets and stick them on the grill for 12-14 minutes.
Ready to eat
Mine were perfectly done. Martha says to dump them out into a bowl. We just opened the packets up on our plates and ate right out of them. Oh, it was wonderful. I can see making this with other ingredients – throw in some clams or mussels or maybe a lobster tail that’s been halved. Sigh. This is making me hungry all over again. It was really, really good.
July 27, 2009
I have not been a very big fan of kale in the past, but Lucinda has a recipe for Kale Slaw with Peanut Dressing in August Martha Stewart Living, so of course I had to try it since I trust Lucinda implicitly.
You slice the kale very, very thinly – and I think this is an important part of the recipe, so make sure you do it!
You cut up some red pepper and carrot and mix it with the kale and some peanuts.
The dressing is simple – oil, vinegar, peanuts, brown sugar and salt in the Cuisinart. It comes out pretty thick, like a thin peanut butter.
Toss it all up and somehow it becomes this amazing delicious salad. I could not get enough of this and had 2 helpings of it. The peanut dressing combined with the very thinly cut kale makes for a very tender and interesting salad. I didn’t even know I was eating kale and I enjoyed this very much.
July 25, 2009
The August issue of Martha Stewart Living has a recipe for Barbecued Pork-Shoulder Chops (a Lucinda recipe). I could not find shoulder chops, so I used regular loin.
You start by rubbing the chops with garlic, sage and salt and letting it sit for 2 hours. Then you are supposed to pour lager over it. I substituted apple juice. Let that sit again, then grill with a barbecue sauce.
The chops were moist and very tasty. I’ve never actually put BBQ sauce on pork chops before and it was a good match. I didn’t feel as though I really tasted the garlic, sage or apple juice, but I think they all contributed to the depth of the flavor.
My mom (Big MarthaAndMe) likes to say that you can’t buy a good pork chop these days. They used to be juicier and more flavorful. I don’t remember chops any other way than they are today, but I do find that they always taste better if you do some kind of marinade with them before cooking. This was a pretty good one and one to keep in my bag of pork chop tricks.
July 23, 2009
I was in Mother Hubbard mode (bare pantry) just before vacation, but I ran out to the store to buy some things to eat in the day or two before we left. The trout in the fish department looked good, so I bought two.
I usually grill trout with some dill and lemon on it. I decided to give Martha a shot at cooking my trout and searched her site. I came up with Grilled Trout with Oregano. Martha says to season the trout with salt and pepper (I must confess, I never put salt and pepper on fish when I make it, but I did try it this time) and place some lemon rings and oregano sprigs on the fish. I always grill fish on a little non-stick grill sheet that has round holes in it, so the fish doesn’t fall through the grill.
Trout cooks very quickly on the grill. When it was done, Martha directed me to sprinkle some olive oil on it. I would never do that on my own either.
The results? Very tasty, although I like it better with just dill and lemon. Seasoning with salt and pepper did give it some added flavor. I thought the olive oil was superfluous – this fish was already moist. It didn’t need extra oil. The oregano added no flavor since it just sat on top and was removed when we ate it. It did look very pretty though.
July 21, 2009
Faced with a zucchini in my vegetable drawer and no good ideas on how to use it, I turned to Martha’s site and ran a search for zucchini. I found a recipe for Risotto with Zucchini and Peas. I’ve made risotto with lots of different ingredients, but never zucchini. This was a basic risotto recipe, except you cook the zucchini in the pan first, then remove them before getting started with the onion, rice and then broth. You add the zucchini and peas in at the end.
I loved this recipe. I am on a quest to add more vegetables into our diet and sticking them in something fabulous like risotto is a great way to eat them without feeling cranky and deprived. The risotto was creamy. The zucchini kind of melted into the background – you taste the peas more than it. I would use some water in place of some of the broth in this – it had a very strong chicken broth flavor. The kids weren’t around for this, but Mr. MarthaAndMe ate his happily. This has made me wonder what else I could add to risotto in the future.