Coookbook Countdown #94 -- Ham Steaks and Red Eye Gravy

My friend Louise hosted Cookbook Wednesday for years, but  she is not feeling so well, so it is suspended for now.

And while I am not taking up the weekly commitment, (with a Mr. Linky, etc)  I do have  many  cookbooks to 'count down' and I am going to do it on Wednesdays and think of how great Louise's blog is and hope she is up to par soon!

Months of Edible Creations!

This is cookbook number 94!

You can see them all so far if you click here.

From Maine’s hearty Joe Booker Stew to pineapple-packed
Hawaiian Fried Rice, this collection of recipes brings bold local flavors and tried-and-true cooking techniques home—no matter where that may be. Home cooks will discover little-known specialties and revamped classics in each of the four chapters: New England and the Mid-Atlantic, Appalachia and the South, The Midwest and Great Plains, Texas and the West. Colorful local history and anecdotes from Cook’s Country’s tasty travels bring the recipes to life, and illustrated maps and a list of test kitchen–approved hot spots show you where you can try the inspiring original dishes today. Step-by-step photography illustrates key techniques, and full-color photos for every recipe showcase the beauty of the collection. From tailgate staples like Southern Football Sandwiches and Wisconsin Grilled Brats and Beer to old-school sweets like Hollywood’s Tick Tock Orange Sticky Rolls and New York’s Bee Sting Cake, Cook’s Country Eats Local puts an array of flavorful, diverse American dishes within reach—no road trip needed.

From Cook's Country EATS LOCAL

I made  Ham Steak with Red-Eye Gravy.

Region:  Appalachia and the South.

While it's true, you don't find Red-Eyed Gravy on many menus out west, I'm not sure why, as it was really good.

I used to think it was 'red' as in color, but no,  'red-eye' is for the coffee you put in the gravy.

Now I feel like a stupid westerner, because that makes so much sense:  red-eye, sleepy, etc.

I do love this cookbook---I love anything Cook's Country or America's Test Kitchen puts out --and I love regional cooking.

The Handyman was a fan of Ham Steaks (his fav anytime) and Red-Eyed Gravy! 

We ate  outside, so I have spotchy patches of sunlight peaking into the patio.

From the cookbook:

When we took this southern classic for a spin here in the test kitchen, we found that most gravy made from coffee was inedible—when coffee boils, it becomes extremely bitter. To get the flavor without the bitterness, we use instant espresso powder. Maple syrup balances the coffee, and sautéed onion adds depth to the gravy, while finishing it with butter gives a silky texture. For the ham, we went with bone-in steaks, but found them so lean that they needed a boost; bacon did the trick, adding smoky, porky flavor and rendering enough flavorful fat to brown the ham steaks in.

Ham Steak with Red-Eyed Gravy

Ham Steak:

1  1/2 lb bone-in ham steak

pepper

2 slices of bacon

Pat the ham dry with paper towels and season with pepper. Cook bacon in 12-inch skillet over med. heat until crisp, about  5 minutes.  remove bacon from skillet, leaving behind fat and reserve for another use.  Add ham to skillet with bacon fat and cook until well browned on first side. Flip ham on cook on 2nd side  until lightly browned. Transfer ham to platter and tent loosely with foil.

Red-Eyed Gravy:

2 T finely chopped onion

1 t all-purpose flour

1 1/2 cups chicken broth

1 T maple syrup

3 T butter, cut into 3 pieces and chilled

2 t instant espresso powder

Add onion to now empty skillet and cook until just beginning to brown, about 1 minute.  Stir in flour and cook for 15 seconds. Whisk in broth and maple syrup, scraping up any browned bits of ham. Bring to a simmer and cook until mixture is reduced to 3/4 cup and slightly thickened,  5-7 minutes.

Off heat, whisk in butter and espresso powder.  Season with pepper to taste. 

Carve ham into 4 equal portions and pour red-eye gravy over them.

Serve with short order home fries.

And thank you again Larry Storm!  You didn't know when I said "challenge accepted" that it would take me years to do it tho, right?

This was a good breakfast!

Cookbook Countdown #94 -- Spicy Lemon Crescents

My friend Louise hosted Cookbook Wednesday for years, but  she is not feeling so well, so it is suspended for now.

I am not taking up the weekly commitment, (with a Mr. Linky, etc)  I just have one of my cookbooks to 'count down' and I am going to do it on Wednesday and think of how great Louise's blog is and hope she is up to par soon!

Months of Edible Creations!

This is cookbook number 94!

You can see them all so far if you click here.

The Cookie Bible is the essential guide to baking cookies. It presents comprehensive guidelines for foolproof baking, with kitchen-tested advice and solutions to common baking problems. The 320-page hardcover cookbook features 162 cookie and brownie recipes, from classic drop cookies to elegant holiday cookies.

Whether you're an experienced baker or just getting started, The Cookie Bible can guide you through the process step by step with indispensable information about ingredients, equipment, and techniques. Detailed instructions and helpful how-to photos teach the basic techniques.

First of all---why do we need crescent shapes?  I feel I can't make a decent crescent shape.

2nd --  I spent $12 on cardamom.  Now I have to find a lot of recipes with cardamom in them to justify spending that much for cookies.

3rd --  my good cookie baking pan got ruined and I am having to use a substitute pan and I'm not a fan. Things bake differently.

Having said all that, the cookies were fine.  A little short-bread cooking with a taste of lemon and a little bit of spice.

Would I make them again?

I should, since I have a whole spice bottle full of cardamom!

But I probably won't---not because they weren't good--they were, but drop cookies are so much easier. I feel this isn't an everyday cookie, but a special occasion cookie, so maybe I'll wait for a special occasion.

Spicy Lemon Crescents

1 cup butter--softened

 1 1/2 cups powdered sugar--divided

1/2 tsp lemon extract

1/2 tsp grated lemon zest

2 cups cake flour

1/2 cup finely ground almonds, walnuts or pecans (I used almonds)

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground cardamom

1 3/4 cups M&M's chocolate mini baking bits

Preheat oven to 375F.  Lightly grease cookie sheets; set aside. In large bowl cream butter and 1/2 cup sugar; add lemon extract and zest until well blended.  In medium bowl combine flour, nuts, cinnamon, cardamom and nutmeg; add to creamed mixture until well blended. Stir in M&M's. 

Using 1 T of dough at a time, form into crescent shapes; place about 2 inches apart onto prepared cookie sheets. 

Bake 12-14 minutes or until edges are golden.  cool 2 minutes on cookie sheets.  Gently roll warm crescents in remaining 1 cup sugar.

Cool completely on wire racks.

Store in tightly covered container.

I picked up the Cookie  Bible at a Goodwill thrift store, while perusing with my mother in law.

It's  a good one--lots of good cookie recipes.

And that is my 94th cookbook!!

Cross another one off!!

Cookbook Countdown #94 -- The Fannie Farmer Baking Book

My friend Louise hosted Cookbook Wednesday for years, but  she is not feeling so well, so it is suspended for now.

I am not taking up the weekly commitment, (with a Mr. Linky, etc)  I just have one of my cookbooks to 'count down' and I am going to do it on Wednesday and think of how great Louise's blog is and hope she is up to par soon!

Months of Edible Creations!

This is cookbook number 93!

You can see them all so far if you click here.

Goodreads says:

A superb collection of more than 800 recipes drawn from both America's rich past and new culinary discoveries. It's the Bible of baking, considered by many as the most thorough baking book on the market. The highly readable, easy-to-follow text explains the whys and hows of baking and makes it easy for even the beginner to achieve delicious results in the kitchen. Line drawings throughout.

I say:

Good cookbook! As Goodreads said--superb collection of everything you've ever wanted to bake--and even things you didn't know you wanted to bake, like:

Coffee-Rum Chiffon Pie

and

Orange Marmalade Tarts

and

Raspberry Liqueur Pound Cake

Because now I really REALLY want to bake all these things. 

Oh for the time!!  There is never enough of it to do all the things you want to.

What I chose to make this time  was,

Canned-Cherry Macaroon-Crumb Pie.

This was an easy-peasy pie to make.

A pie of good contrasts--a crunchy macaroon topping over tender fruit.  Be sure to use a good crisp macaroon to make the crumbs.

Canned-Cherry Macaroon-Crumb Pie

Basic pie dough for a 9-inche pie shell.

(I used my pat-in-pan pie crust recipe, because of my fear of pie crusts)

1 cup lightly packed macaroon crumbs

2 T flour

1/4 cup brown sugar

1/2 tsp vanilla extract

4 T butter

4 cups canned sweet cherries, well drained

Droplets of lemon juice

Pre-bake your pie crust.

Combine the macaroon crumbs, flour, brown sugar and vanilla in a bowl, and stir to mix them well.  Cut the butter into bits and drop into the macaroon mixture.  Using your fingertips, work the butter into the crumbs as though you were working fat into flour to make a pie crust.  Let the crumbs fall back into the bowl and continue this mixing until all the butter and dry ingredients have been worked together. 

Set aside.

Line the pie crust with the well-drained cherries and sprinkle with drops of lemon juice.  Spread the crumbs evenly over the cherries. 

Bake for 10 minutes, then reduce the heat to 350F and continue baking for 25 to 30 minutes more, until the crumb topping is crisp and brown.

**I used 1 can of sweet cherries and 1 can of cherry pie filling

Thanks Larry Storm for challenging me to use ALL my cookbooks.

Even if it is just one recipe at a time.

(no sarcasm intended in the thanks!  well, maybe a little bit)

This challenge is not to be confused with the Friday Friend Cookbook Countdown--that one is all the recipes from a homemade cookbook, with recipes contributed by me and my friends.

This one is---just making sure I make at least one thing from each cookbook I own, to justify the cost of each and every one I own.

It's a hard life---all this cooking and eating.

Cookbook Countdown #92--The Pie and Pastry Bible

My friend Louise hosted Cookbook Wednesday for years, but  she is not feeling so well, so it is suspended for now.

I am not taking up the weekly commitment, (with a Mr. Linky, etc)  I just have one of my cookbooks to 'count down' and I am going to do it on Wednesday and think of how great Louise's blog is and hope she is up to par soon!

Months of Edible Creations!

This is cookbook number 92!

You can see them all so far if you click here.

From Goodreads:

The Pie and Pastry Bible is your magic wand for baking the pies, tarts, and pastries of your dreams—the definitive work by the country's top baker.The Pie and Pastry Bible is your magic wand for baking the pies, tarts, and pastries of your dreams—the definitive work by the country's top baker.

-More than 300 recipes, 200 drawings of techniques and equipment, and 70 color pictures of finished pies, tarts, and pastries

-Easy-to-follow recipes for fruit pies, chiffon pies, custard pies, ice-cream pies, meringue pies, chocolate pies, tarts and tartlets, turnovers, dumplings, biscuits, scones, crostadas, galettes, strudel, fillo, puff pastry, croissants (chocolate, too), Danish, brioche, sticky buns, cream puffs, and profiteroles

-All kinds of fillings, glazes, toppings, and sauces, including pastry cream, frangipane, Chiboust, fruit curds, ice creams, fondant, fruit preserves, streusel, meringues, ganache, caramel, and hot fudge

-A separate chapter featuring foolproof flaky, tender, and original crusts of every kind imaginable. Here are a few: Flaky Cream Cheese Pie Crust, Flaky Cheddar Cheese Pie Crust, Miracle Flaky Lard Pie Crust, and Flaky Goose Fat Pie Crust; Bittersweet Chocolate, Coconut, Ginger, and Sweet Nut Cookie Crusts; and Vanilla, Gingersnap, Chocolate, and Graham Cracker Crumb Crusts

-Countless tips that solve any problem, including the secrets to making a juicy fruit pie with a crisp bottom crust and a lemon meringue pie that doesn't weep

-How to make a tender and flaky pie crust in under three minutes

-How to make the best brownie ever into a crustless tart with puddles of ganache

-Exciting savory recipes, including meat loaf wrapped in a flaky Cheddar cheese crust and a roasted poblano quiche

-Extensive decorating techniques for the beginning baker and professional alike that show you how to make chocolate curls, pipe rosettes, crystallize flowers and leaves, and more

-Detailed information on ingredients and equipment, previously available only to professionals

-The wedding cake reconceived as a Seven-Tier Chocolate Peanut Butter Mousse Tart

-Pointers for Success follow the recipes, guaranteeing perfect results every time

From Me:

Let me just say---I have a fear of pie crusts.  I can't do them no matter how hard I try.

I go by the recipe but when I roll them out and try to transfer to the pie plate, they rip and tear or they are too thin or too thick.

I know a lot of it is just practice, but I don't have the patience to do so. I will always give it a try tho so when I found this cream cheese crust in the Pie and Pastry Bible, I knew it might be easier to roll out (because really, that is my only problem with pies)

And yes, it really was easier for me to roll out--I even made a lattice crust -- I didn't like the taste as much as I do a regular shortening or butter pie crust. 

 I would make it again, I just prefer regular crust.

Soooo... 

I made an apricot pie!!

My friend gave me some apricots off of her tree and I had enough to make  a pie and some jam too.

The crust got a little 'well done' around the edges.

Besides the 'rolling out of the dough' I have trouble with the crimping of the edge and the covering it with foil.

AND, if  you notice I used an aluminum pie pan.

My friend Care from Care's Books and Pie told me to always use a glass pie plate.  She said that the heat is distributed more evenly.  Since she is an expert pie maker, I believe her---I just love my little aluminum pie pans, OBVIOUSLY I'm a rebel and didn't follow directions....and I even asked for advice (sigh).

What I really need is for her to come show me how to do a perfect pie crust.

Flaky Cream Cheese Pie Crust

6 T unsalted cold butter

1 cup + 1 T pastry or All-purpose flour

1/8 t salt

1/8 t baking powder

1/4 cup cream cheese

1 T ice water

1 1/2 t  apple cider vinegar

Food processor method:

Cut the butter into small cubes. Wrap it in plastic and freeze it until frozen solid, at least 30 minutes.  Place the flour, salt and baking powder in a reclosable gallon-sized freezer bag and freeze for at least 30 minutes.

Place the flour mixture in a food processor with the metal blade and process for a few seconds to combine.  Set the bag aside.

Cut the cream cheese into 3 or 4 pieces and add it to the flour. Process for about 20 seconds or until the mixture resembles coarse meal. Add the frozen butter cubes and pulse until none of the butter is larger than the size of a pea. Remove the cover and add the water and vinegar. Pulse until most of the butter is reduced to the size of small peas.  The mixture will be in particles and will not hold together.  Spoon it into the plastic bag.

Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it from the outside of the gag, with the knuckles and the heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled.

Wrap the dough with the plastic wrap, flatten it into a disc and refrigerate for at least 45 minutes, preferably overnight.

For a pie shell and lattice, divide the dough into 2/3 and 1/3, flattening the smaller part into a rectangle.

Then---you just need to roll out and follow your pie instructions*

*this is where the cookbook confused me.  The instructions for fruit pies is vague, for me, that is.  They are written for people who know what they are doing.  Maybe I should restate that--the apricot pie recipe was vague for me.  She had some excellent recipes in there, but she also had a chart that just listed ratios of sugar, fruit, cornstarch and peak seasons to make them.  Then she expected ME to know how to put it all together.

This is what I did:

425 degrees F  for 45 minutes.

4 cups apricots in half inch slices

1 T lemon juice

2 T flour

6 T sugar

1/8 t salt

You could add a bit more sugar if you like, this was pretty tart. 

But look!
It was so pretty before it went into the oven.

And pretty when it came out!

And that is cookbook number 92!

I don't' know if I have ever said why I decided to cook from every one of my cookbooks....but years ago,  my friend Mitzi's husband, Larry told me I would never cook from every one.  He suggested that I was wasting my money purchasing them.  So I started to cook something from every one of them  -- this was back when Julie and Julia, first came out and I took on the challenge, thinking I'd do it in a year.

So I would invite them over  once a week (I think once I even did two cookbook recipes in one week and made them come over to taste blue cheese coleslaw!).

And then.... I slowed down and got slower and slower...and then I stopped for a while, years passed and Mitzi and Larry moved away.

I revived my efforts tho, and every time I use a new cookbook, I remember Larry saying how I was wasting my money.

HA.

I'll show him too!

Cookbook Countdown #92 - Moroccan

My friend Louise hosted Cookbook Wednesday for years, but  she is not feeling so well, so it is suspended for now.

I am not taking up the weekly commitment,  I just have one of my cookbooks to 'count down' and I am going to do it on Wednesday and think of how great Louise's blog is and hope she is up to par soon!

Months of Edible Creations!

  I am counting this as  #92 in my personal cookbook countdown.

To see the rest of them---the other 91 I've cooked from-- click here.

Go ahead--check it out--you want to see my cookbook collection, right?

If I keep on buying new ones--this will keep me busy  for the rest of my life.

And Beyond!!

The market place is at the heart of Moroccan cooking - the fragrance of fresh herbs and pungent spices, the visual thrill of intricately painted dishes and vibrantly fresh produce. 

Moroccan food is characterized by fresh, zesty and spicy flavorings.

This book has more than 120 inspiring recipes to help you create your own Moroccan feasts. Make succulent tagines, fluffy couscous covered with mouth watering stews; as well as refreshing soups and salads, tempting selections of Moroccan sweets, and conclude your feast with traditional mint tea.

A few months ago, I decided to eat healthier. That lasted for a few months and then I got derailed, but I have noticed that my portion sizes are not nearly what they used to be, and I gave up pop (soda, cokes, whatever you say) in March and now have no desire for one.

One thing I did not give up was Fireball whiskey. 

No apologies---I don't drink it often, but sometimes I do like a splash over ice.  It's sooo good.

Anyway--healthier eating--and my Moroccan cookbook.  They go hand in hand.  Moroccan food is just fresh and light, and really good. Sometimes a bit spicy, or at least spiced with unique spices, that aren't my normal.

I made a whole meal that I'm going to share with you.

We enjoyed it--even the Handyman, who is usually frightened by anything other  beef and potatoes.

My menu:

Beet Salad

Moroccan Salad

Harissa Prawns

I know that  Beets are not for everyone, but I love them.  I love to roast them and eat them warm with some butter and salt and pepper, but I also love them cold, as in this salad.

I could eat this salad all day long!

Beet  Salad

4 medium beets

water to cover and cook the beets (but I roasted them in the oven)

1 1/2 T olive oil

1 T freshly squeezed lemon juice

1/2 t ground cumin

salt p

2 T finely chopped fresh cilantro

Trim the stems off the beets and wash thoroughly. Place in a large saucepan. Cover with water and bring to a boil over med-high heat. Cooke for 1 hour or until tender.  Let set in the water to cool for 30 minutes.

OR--roast them--they taste better.

Wearing food handling gloves (to prevent staining your hands) peel the beets.  Cut into bite sized pieces and place in med-sized bowl.

Combine the olive oil, lemon juice and cumin in a small bowl, then pour the dressing over the beets and stir to coat. Season with salt and set aside for 1 hour to allow the flavors to develop.

Sprinkle with the fresh cilantro and serve.

Fresh, fresh, fresh!  That's how I feel about this crunchy veggie salad.  It was good.

Moroccan Salad

3 tomatoes, deseeded and finely diced

1 English (seedless) cucumber, peeled and finely chopped

2 green peppers, finely diced

1 small red onion, finely diced

2 T olive oil

juice of 1/2 lemon

salt and freshly ground pepper

Place the tomatoes, cucumber, green pepper and red onion in a medium sized bowl.

Mix the olive oil and lemon juice in a small bowl. Add to the vegetables and stir to combine.  Season with salt and freshly ground black pepper.

And who DOESN'T like shrimp?  Just sayin'

Harissa Prawns

2.5 pounds raw tiger prawns, shelled and deveined

salt and freshly ground pepper

2 lemons cut into wedges

Harissa Marinade

1/4 cup olive oil

2 T lemon juice

2 T ground almonds

1 T finely chopped fresh flat-leaved parsley

1 T finely chopped fresh cilantro

1 clove garlic, crushed

2 t harissa paste*

1 t paprika

1/2 t ground cumin

1/2 t ground turmeric

Combine all the marinade ingredients in a medium-sized bowl. Add the prawns and toss to coat. Season with salt and ground pepper. Cover and place in the refrigerator to marinate for a least 6 hours or overnight.

Preheat a large non-stick pan over high heat. Cook the prawns with the marinade for 1-2 minutes on each side, or until they turn pink and begin to firm.

Serve with lemon wedges.

*Harissa Paste

1 1/2 oz dried red chili peppers

boiling water to cover read chili peppers

4 cloves garlic, coarsely chopped

1 t ground coriander

1 t ground cumin

1/4 tsp salt

2 T olive oil, plus additional to cover

Place the red chili peppers in a medium sized bowl and cover with boiling water.  Let soak for 1 hour. Drain and coarsely chop.

Place the dried red chili peppers, garlic, coriander, cumin, and salt in a food processor or blender and blend for 10 seconds.  Continue blending and gradually add the olive oil in a thin stream until the mixture forms a paste.

Place the harissa in a clean, airtight jar and cover with a thin layer of olive oil.

Store in refrigerator.

Harissa will keep for 2-3 months in the fridge.

Use harissa to marinate meat, poultry or fish, or add it to dressings for a spicier flavor.

It was a great meal!

Do I recommend this cookbook?

I actually really like it and I'm looking forward to making Chicken stuffed with couscous and lamb tagine.  I love chickpeas too, and there are a lot of recipes with chick peas in this cookbook.

Plus I have a lot of new spices to use, so yes, I guess I do recommend it.

I Heart Cooking Clubs--Curtis Stone-What's for dinner? (and cookbook countdown #91)

Yes, I realize I'm like that weird uncle who shows up every 3 or 4 years with gifts--the kids love him, the adults tolerate him, because he's family, but pretty much a wacko on the run.

Okay, this might be a tad bit extreme, but what I'm trying to say is that while I show up to "I Heart Cooking Clubs" once or 2x a year with well meaning intentions of joining in from now on-- there is a dedicated group of ladies who are there every week!  Every time!  Every Chef!

I'm just here for a visit.

I cannot commit to every week, but I'm hoping for every other week, because

I really do

LOVE this group, this idea, this club!

This 6 month time periods's featured chef is Curtis Stone and I just happened to have a cookbook of his on my shelf, so why not join in?

Wait, wait wait! 

To understand the concept behind 

I Heart Cooking Clubs--please click on the link.

It's great, it's easy and it's fun!

This is my cookbook...

This is the assignment....

Express Meals: 30 Minutes or Less!

Yep--we will do just about anything to not be sweating in the kitchen any longer than we have to be this month, so this week's theme has us in-and-out quickly!

Here is what I made.....

Shrimp Rolls with Herb Aioli

The result?

They are perfect!

Perfect for a summer evening --a light dinner or lunch--not sweating in the kitchen--and oh-so-yummy!

Shrimp Rolls with Herb Aioli

1 1/4 pound medium shrimp, peeled and deveined (I used salad shrimp)

1/4 cup mayonnaise

3 T finely chopped chives

3 T finely chopped scallions

2 t finely chopped fresh tarragon

finely grated zest of 1 lemon

1 1/2 T fresh lemon juice

1 garlic clove, finely chopped

1/8 t cayenne pepper

Kosher salt and freshly ground pepper

4 good-quality hot dog buns, preferably top split.

2 T unsalted butter or as needed

1 1/2 cups finely shredded iceberg lettuce

1 red chili pepper such as Fresno or jalapeno, seeded and finely chopped, for garnish.

Prepare the shrimp.  (cook in salted water until opaque, drain)

In a medium bowl whisk the mayonnaise, chives, scallions, tarragon, lemon zest, lemon juice, garlic and cayenne pepper together.

Toss the chilled shrimp with the aioli to coat.  Season with salt and pepper.

Cover and refrigerate until ready to use.

Heat a large griddle. Open the buns and spread lightly inside and out with butter.  Grill buns on all the buttered sides, turning occasionally for about 2 minutes or until toasted and golden brown.

Fill the buns with lettuce and top with the shrimp salad. Sprinkle with the chopped chili and serve.

We really liked these simple shrimp rolls.

Since this is the first time I've used this cookbook  (I have many of these on my cookbook shelf)  I am counting this as  #91 in my personal cookbook countdown.

To see the rest of them---the other 90 I've cooked from-- click here.

Go ahead--check it out--you want to see my cookbook collection, right?

If I keep on buying new ones--this will keep me busy  for the rest of my life.

And Beyond!!