Wordless Wednesday

Photo submitted by Adventures of the Yankee Kitchen Ninja (A Vermont Food Blog)

www.Yankeekitchenninja.com

Got Herbs: Polenta Pound Cake with Blueberries and Thyme

Summer for most of us is almost here.  To get in the spirit of summer  I start thinking about desserts with fruit,  meat and veggies on the grill, and summer salads loaded with tomatoes and cucumbers.

I am working to get in the summer spirit.  My garden is rocking.  Fingers crossed that I can get a decent harvest of tomatoes this season.  The blueberry and blackberry farms are scheduled to open soon and if I can get my hands on good peaches this year, then my summer of food will be deemed successful.

Part of getting into the summer groove is learning that infusing herbs into desserts produces desserts that are savory and not to sweet.  This pound cake is a good example that using fresh thyme in both the  blueberries and the cake brings a simple pound cake to a new level.  The addition of polenta (cornmeal) really complements the texture of the pound cake by providing an ever so subtle chewy texture.

Go ahead and get your summer cooking groove on-

Polenta Pound Cake with Blueberries and Thyme

Serves 10

Recipe from Fine Cooking

Ingredients:

For the Blueberries

1/4 cup granulated sugar

1 tsp. chopped fresh thyme

1 pint blueberries, picked over

1-1/2 tsp. finely grated lemon zest

Pinch kosher salt

For the Cake

8-oz. (1 cup) unsalted butter, softened; more for the pan

6-2/3 oz. (1-2/3 cups) cake flour; more for the pan

1/3 cup polenta (cornmeal)

2 Tbs. finely chopped thyme

1/4 tsp. kosher salt

1-1/3 cups granulated sugar

5 large eggs, at room temperature

1 Tbs. fresh lemon juice

2 tsp. pure vanilla extract

Directions:

Make the Blueberries

In a small saucepan, combine the sugar, thyme, and 2 Tbs. water.  Cook over low heat, stirring, until the sugar dissolves.  Add the blueberries, lemon zest and salt.  Raise the heat to medium-high and bring the mixture to a boil.  Cook, stirring occasionally until the syrup thickens slightly and the berries are warm but most are still whole, 1 to 2 minutes.  Remove from the heat 

Note: The blueberries will keep, covered and refrigerated, for 1 day; the thyme flavor will become more intense.  Reheat gently before serving.

Make the Cake

Position a rack in the center of the oven and heat the oven to 325 degrees F.  Butter and flour 9 x 5-inch loaf pan.

In a small bowl, whisk together the flour, polenta, thyme, and salt.

In a stand mixer fitted with a paddle attachment or in a large bowl using an electric hand mixer, beat the softened butter and sugar on medium-high speed until fluffy, about 2 minutes.  Add the eggs one at a time, mixing well after each addition.  Add the lemon juice and vanilla and mix briefly to combine.  Reduce the speed to low and add the flour gradually until just combined.

Scrape the batter into the prepared pan and smooth the top, then tap the pan on the counter to pop any large air bubbles.  Bake until a tester inserted in the center comes out with just a few moist crumbs attached 1-1/4 to 1-1/2 hours.  ( If the top starts to get too dark, lay a piece of foil loosely over the cake) Cool in the pan on a rack for 30 minutes, then invert onto a serving plate or cutting board.  Slice and serve warm or at room temperature, topped with blueberries.

Enjoy!

Wordless Wednesday

Photo by Tomatoes on the Vine

New Ways to fill a Tortilla with Beef Barbacoa

This post is another attempt at persuading you to keep moving past the grocery aisle that displays the taco kits.  You know the ones I am referring too, just say NO.  With a little extra effort you can create new flavorful ways to fill a tortilla.

The dried guajillo peppers are easily located in the ethnic aisle of your grocery store.  The dried peppers lend a mild smoky flavor to the sauce.  The meat is simmered for a couple of hours until it is fork tender.  We moved past the typical flour tortillas and used warmed corn tortillas that provide a nice backdrop to the smoky flavor of the meat.

Beef Barbacoa 

Serves 6

Recipe from Food Network

Ingredients:

8 dried guajillo chiles, stemmed and seeded

2 plum tomatoes, quartered

1 small white onion, quartered

8 cloves garlic, unpeeled

Kosher salt

2 pounds beef chuck, cut into 1-to-2-inch pieces

1/2 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper

1 cup roughly chopped fresh cilantro (leaves and stems)

1/4 teaspoon dried thyme

2 bay leaves

Freshly ground black pepper

Corn tortillas, warmed, and assorted toppings, for serving.

Directions:

1.  Heat a large cat-iron skillet or Dutch oven over medium-high heat.  Add the chiles and cook, pressing them down with a spatula, 10 seconds per side: transfer to a plate.  Add the tomatoes, onion and garlic to the skillet and cook, stirring once or twice, until the vegetables are charred in spots, about 10 minutes.

2.  Peel the garlic and transfer to a blender along with the tomatoes and onion (reserve the skillet).  Tear the chiles into pieces and add to the blender along with 1/2 cup water and 1 teaspoon salt; pulse until smooth.  Strain the mixture through a fine-mesh sieve into the skillet; pressing it through with the back of a spoon.

3.  Add the beef to the skillet and turn to coat in the chile sauce using tongs.  Cook over medium-high heat, turning occasionally, until a crust starts to form on the meat, about 10 minutes.  Sprinkle in the cumin, cinnamon and cayenne pepper and cook 1 more minute.  meanwhile, puree 2-1/2 cups water, the cilantro and thyme in the blender; add to the skillet along with the bay leaves.

4.  Reduce the heat to low.  Cover and gently simmer until the meat is very tender, about 2-hours, adding up to 1-1/2 cups water if the sauce gets to thick.  Remove the bay leaves and season with salt and black pepper.  Serve in tortillas with assorted toppings.

Enjoy!

Wordless Wednesday

Photo submitted by Daytona Strong

www.outside-oslo.com

Sunday Supper: Poblano, Mushroom and Potato Tacos

Last weekend I was experiencing a taco craving and thought it would be a good Sunday Supper meal for the family.  There was a point in which I was looking for a recipe that I stopped and considered how we typically eat tacos (sigh).  A pound of hamburger meat, a packet of taco seasoning Blech!  Have you read the back of one the packets of taco seasoning?  We call that taco filling?  Add a few hard shells, soft ones too, and assorted ordinary toppings.  Folks, I am not feeling the love.


There are many awesome ways to fill a tortilla using simple ingredients like this one, roasted poblano peppers, fried potatoes, mushrooms and sprinkled with fresh parsley and cilantro. Move away from ordinary toppings and edge closer to extraordinary toppings like avocado, lime juice and Mexican or other Spanish crumbling cheeses.

Fun Food Fact: A flour tortilla contains five times more calories, and three times more fat than a corn tortilla.

SHUT THE FRONT DOOR! This is how to enjoy a taco.

Poblano, Mushroom and Potato Tacos

Serves 6

Recipe from Food Network

Ingredients:

4 medium poblano chile peppers

3 medium Yukon gold potatoes, peeled and cut into 1/2-inch pieces

Kosher salt

2 tablespoons extra-virgin olive oil

1-1/2 tablespoons finely chopped cilantro

1-1/2 tablespoons finely chopped parsley

2 tablespoons unsalted butter

1 large onion, halved and thinly sliced

12 ounces cremini and/or white mushrooms, trimmed and thinly sliced

1 clove garlic, minced

1/2 cup Mexican crema, creme fraiche or sour cream

Juice of 2 limes

Freshly ground pepper

Corn tortillas, warmed, and assorted toppings, for serving.

Directions:

1.  Roast the poblanos directly over the flame of a gas burner or under the broiler, turning with tongs, until charred all over, about 10 minutes.  Transfer to a bowl, cover with a plate and let steam until cool enough to handle, about 10 minutes.  Scrape off the charred skin with a paring knife; remove the stems and seeds.  Cut the poblanos into strips and set aside.

2.  Meanwhile, put the potatoes in a large nonstick skillet and cover with cold water, season with salt.  Bring to a simmer over medium-high heat and cook until just tender,  5 to 6 minutes; drain.  Wipe the skillet dry.

3.   Heat the olive oil in the skillet over medium high heat.  Add the potatoes and cook until golden and crisp, about 4 minutes per side.  Remove with slotted spoon and drain on paper towels.  While still hot, sprinkle with half or the herbs, and salt to taste.  Discard the excess oil and wipe out the skillet.

4.  Heat the butter in the skillet over medium-high heat.  Add the onion and cook, stirring occasionally, until golden, about 6 to 8 minutes.  Stir in the remaining herbs and the garlic; cook 1 minute.  Add the roasted poblanos, crema, lime juice and a few spoonfuls of water; stir until warmed through, 1 to 2 minutes.  Season with salt and pepper.  Serve the potatoes and mushroom mixture in tortillas with assorted toppings.

Note: To warm tortillas, wrap a stack in a damp paper towel and microwave 30 seconds, or warm them one at a time in a dry skillet.

Enjoy!

Wordless Wednesday

Photo submitted by Maureen Brady Johnson