The Braumeister's Wife

Fats and Certain Diet, with Links

2012-03-02T22:04:00.000-08:00

Ever since Bible College and taking a class on nutrition with Theresa Holden, I've learned about eating organic and having a nutrient rich diet. Since Spring Semester 2006, I've been totally interested in learning about eating healthy and how to do it better. It's always about learning and backing up your convictions with research.
Even more recently, the topic of diet has come to mind on more serious terms. My family is facing cancer. My mom was recently diagnosed with stage four cancer. I know certain people who have been healed through homeopathic remedies and raw diets; but others who were diligent in them, who did not make it through. My family is making our own decisions in this matter, and we're moving forward with a Melanoma cancer specialist down in Phoenix. Along with what he suggests, we want to get her on a diet that will help soothe her stomach but that will also provide healing, nutrient rich, properties. So many people have suggested different diets to me mostly via facebook, and although I know how sincere and loving they are, it's really hard to take it all in. Slowly but surely, I'm reading through the links and documents people have sent, trying to make the right decision in what would be appropriate for us.
I kept on resisting reading a familiar holistic doctor I frequently refer to. I know he promotes high fat diets, good fats, and I couldn't wrap my mind around it in light of cancer. I've been thinking of trying an alkaline diet, or something along those lines. Because of these thoughts, I skipped reading his opinion on cancer for weeks and weeks, until tonight. I started reading his article on cancer. He supports his view with research based on historically proven cancer free/heart disease free indigenous tribes. We've been following this doctor's guidelines for a couple years now, and it's interesting what his views are on cancers. He also mentions other cancer diets and what he believes is missing from them. It's a very thorough examination, and interesting too.
I am still processing all of this information and trying to make the best diet plan for my mom (understanding she is the one who ultimately makes her own diet decision). The article is very interesting if you have about a half hour to read it. He talks about different treatments he does, and the diet aspect as well. I support my mom whole heartedly in whatever decision she makes for herself, no matter what she chooses, with her diet or the treatment prescribed her. She is completely competent to maker her own decision, and the main thing is that she is surrendered to God during this most trying time. People are always the most important thing; the number one thing. After people then your philosophies can follow, which include diet preferences. I know I need help in this area, to be more humble in my own opinions, and to love others as a priority. God will supply the wisdom we need if we ask Him.

Following all of my background information and sort-of disclaimer, cancer or no cancer, here is my list of yummy things:

Sourdough Starter to make a delicious loaf of Sourdough. Delicious and satisfying, and according to a favorite doctor (of the holistic persuasion), healthy for you! Along with many other fermented foods and drinks. (Not appropriate for a cancer fighting diet, just for those who are able to eat a "normal" diet.)

Eat more fat in your diet, especially butter, and other healthy oils such as olive oil, flaxseed oil, coconut and palm oil. I'll stick with the butter and olive oil for now to be easier on the wallet. Interesting study in relationship to cancer patients and eating good fats:

There is a back up fuel source: ketones from fats. Cancer cells cannot metobolize ketones. Normal cells do fine on ketones; we know this from fifty years of successfully utilizing a therapeutic very high-fat ketogenic diet. Cancer patients on a ketogenic diet will often have their tumors shrink and will halt their cachexia—their physical wasting and weight loss. The cancer cells starve on a ketogenic diet, but normal cells thrive. [Read More]

Super hippie looking book cover, but once you start reading, you see how it's focused on traditional diet and the science behind it. Check it out on Amazon: Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats.

Although for a cancer diet you should avoid grains, which turn to sugar in your body, you should eat a variety of grains if you're creating a normal diet plan for yourself. (Not including processed and sugared grains.) Good, because I love grains and homemade bread I have to admit!

So my summation is this, a diet rich in healthy fats, that are organic and nutrient packed (especially homemade chicken stock!!!), and huge amount of nutrient/vitamin rich vegetables that are low in starch. No sugar, no milk, no bread. I hate the "no's" but it's supposed to make a difference, so it's worth it!

So much research to do still, but it's one baby step at a time.

In so many words,

Rachel

Pork Roast with Citrus Honey Glaze and Rosemary Gremolata

2012-02-25T20:01:00.001-08:00

Valentine's Day has come and gone, but in its wake it has left behind a few beautiful meals. Through January we were trying to eat clean, and we produced some new and exciting combinations with vegetables and alternate grains. But as February came around, the more succulent side of dinner tempted our palates, and we gave in apparently. I was revisiting my old February 2011 issue of Bon Appetit, and came upon this hidden gem: Honey-Marinated Pork with Gremolata. I don't know how I passed this by the first time I read the magazine, but I was very happy to come upon it this time around. This meal takes a bit of marinating time, and you may want to plan for company or a romantic dinner for two. Oh, and the cast iron skillet was brilliant for this recipe, so make sure you have one of those too.

Recipe: Pork Roast with Citrus Honey Glaze and Rosemary Gremolata
Adapted from Bon Appetit, Issue Feb. 2011, "Honey-Marinated Pork with Gremolata"
Prep and Inactive Time: 2 hrs 10 min Cook Time: 1 hr
Serves: 4
*I recommend using a cast iron skillet for this recipe. But if you don't have one, my recommendation might be to use two separate pans. I haven't tried it this way, but it should work as a replacement. Brown the meat in a stove top pan, but when ready to transfer to the oven have a preheated, heavy duty, oven-proof dish ready to go. Transfer the meat from the skillet to this preheated dish.

Ingredients:
1, 3-4 lb pork roast
1/3 cup honey
4 garlic cloves, minced
1 tbsp orange juice
1 tsp sea salt
1/2 tsp fresh ground pepper
1 tbsp olive oil
1/4 cup dry white wine

Gremolata Ingredients:
1 tbsp orange peel, finely grated
1 tsp dried thyme
2 tbsp fresh rosemary, finely chopped

Process:
1) Place pork roast in a glass bowl or dish. Whisk together honey, garlic, orange juice, salt, and pepper. Pour mixture over pork. Cover dish with plastic wrap and place in fridge to marinate. You can marinate it for two hours or overnight.

2) Make Gremolata: Mix orange peel, thyme, and rosemary. Set aside.

3) When pork is finished marinating, heat oven to 375ºF.

4) Heat cast iron skillet over medium-high heat. Place pork in skillet, reserving marinade for sauce later. Using tongs, brown all sides of the pork roast. Each side about 5 minutes each or until nicely browned.

5) Transfer cast iron skillet with pork into the preheated oven. Cook for about 30 minutes, or until center of pork's temperature is 150ºF. Transfer cooked pork to a cutting board and let it rest (without slicing it or poking it) for about 5 minutes.

6) In the same skillet over medium heat, add the reserved marinade. Add white wine and whisk together. Let it simmer for 5 minutes or until slightly thickened. Taste for salt and/or pepper.

7) After pork is done "resting", slice into 1-inch thick slices. Add slices into the sauce and allow to cook on one side for 2 minutes each slice.

8) Place pork on plate sauce side down, drizzle with remaining sauce, and sprinkle with Gremolata.

Serving Suggestion:
I served our Pork Roast with a lovely spinach salad. I pan fried some day-old bread cubes, with minced garlic and olive oil. Then tossed the spinach with a light orange zest vinaigrette, with feta cheese, almond slices, and the home made croutons.

Grandma's Creamy Pasta Salad with Artichoke Hearts

2012-02-24T13:28:00.001-08:00

Hello blog world,

I haven't been very good at blogging lately, now have I? I have a lot of posts that are nearly finished yet I have not posted any of them yet. A lot of things have happened in our family with my mom's health, so we are all just trying to hang in there, praying like crazy, and hoping for God's healing. As days go on, we try to adjust to normal life again, and take it in stride. As things like this happen, other things that are not important by comparison fall to the way side. Yes, such as this here blog. Little by little I'll get back on track with it, and I'll continue to fill you in on my mom's health as time progresses.
Soon to come Vanilla Sugar, Vanilla Icecream, Apple Butter, the mighty-savory Pork Roast with Citrus Honey Glaze, and maybe a couple others. For now, here is a delicious and easy go to recipe to fill in the gaps. It's my Grandma's Creamy Pasta Salad with Artichoke Hearts. I've recreated this recipe using a bunch of varieties, such as adding chopped spinach, olives, or feta. Have fun with it and you'll have an easy go to side dish always tucked away in your memory's recipe box.

Recipe: Creamy Pasta Salad with Artichoke Hearts
Time: 5 min Serves: 4

1/4 cup mayonnaise
2 tbsp lemon juice
2 cups cooked Orzo pasta
4 green onions, chopped
1, 6 oz jar artichoke hearts (drained and sliced)
1 1/2 tbsp basil, chopped or sliced
1/2 tsp salt
1/2 tsp pepper

Process: Mix all ingredients together, and taste for more mayo or seasonings. Chill until ready to serve.
In the one pictured above I also added chopped spinach leaves, finely diced celery, sliced parmesan, olives, and oregano.

Grandma's Notes: I add a little Italian salad dressing and I suppose you could add olives or peas, etc.

Recent Art by Billy and Rachel

2012-02-07T22:22:00.000-08:00

New Art on Etsy. Here is a little composition of some of the recent art we've done and have now posted to our store! Hope you enjoy!

Go to etsy.com/shop/yeuxpaint

P.S.: I've started something new. I want to simply paint some kitchen items and sell them at a reasonable price. If you have a kitchen item idea that you think would be cute painted, please don't hesitate to suggest it!

Hearty Pork Roast Stew

2012-02-02T22:51:00.000-08:00

Apologies for the great post delay. I just started school back up, and having had about a year off, I'm taking it easy getting back into homework mode. I am officially pursuing my major Hospitality and Management with an emphasis in Business. When the title of the major rolled off the tongue of my counselor, it seemed perfectly fitting. I didn't really know it, but I've been pursuing this type of idea all along. It would be great to own our Brewery and Bakery, or restaurant, with education specifically for it. I also have always loved serving others and trying to be as big as a help as possible, meeting needs that are practical for making someone just feel comfortable.

In terms of kitchen, I've still been cooking and keeping it thrifty. For a couple weeks I was able to keep it under $30 believe it or not, using methods I've mentioned before. It's been awesome to have that extra money, and to feel accomplished providing six meals for that great price. Sometimes though, because of thriftiness, the meals don't seem so picture perfect or even blog worthy. There have been a couple though that made it out alive with pictures and all, whoo!

For example, they had a great sale on pork roasts at our local grocery store, two in a pack for the price of one. We don't eat pork that often, but once in awhile it's perfectly delicious. For the first meal, I made a Pork Roast Stew, with Mexican spices to heat it up, but keeping it stew with the potatoes and carrots. This was served on a windy, chilly day and it definitely satisfied. This was a two step process, and I'm sure it could be streamlined, but that will be for another day. First you let it become juicy and tender in a crock pot all day long; then when you're ready to eat, transfer it to a dutch oven where the pork really becomes a roast stew with the other ingredients.

Recipe: Hearty Pork Roast Stew

Serves: 6 Time: 5 hrs+ (inactive/ crock pot) plus 45 min (active/ on stove)
*Cheaper option: I've been using a low sodium chicken and vegetable bouillon instead of broth, it helps to save money when I don't have homemade stock on hand.

Crock Pot Ingredients:
1, 3-4 lb pork roast
1 onion, diced
1/2 jalapeno, with seeds
1/2 cup cilantro, roughly chopped
2 garlic cloves, whole
1 tbsp cumin
1/2 tbsp chili powder
1 tsp dried oregano
1/2 tsp each pepper, salt
2 1/2 cups chicken broth (low sodium brands, or homemade is even better)

Stew Ingredients:
2 tbsp butter
3 medium russet potatoes, washed well, diced
2 carrots, sliced
1 tsp dried thyme (or another herb that smells good to you)
4 cups chicken broth, divided
1, 28 ounce can whole peeled tomatoes
3 tbsp fresh cilantro, roughly chopped
cheddar cheese grated, for topping
a few sprigs of cilantro for topping

Process:
1) Place pork roast in a crock pot over high heat. Add all other crock pot ingredients over the pork. Cover with lid and cook for 5 hours (or low heat for 7 hours).
2) When pork is ready, begin stew in a dutch oven over medium heat. Add butter and begin melting. Add diced potatoes, carrots, and thyme. Allow to brown and cook for ten minutes.
3) Add 2 cups chicken broth and bring to a boil. Boil for 15 - 20 minutes or until potatoes are softened.
4) Add remainder chicken broth, and tomatoes. Smash the tomatoes gently to incorporate into stew. Continue to cook for 10 minutes. Taste for seasoning, add more salt if needed. Turn off heat, and add cilantro.

Serve:
Serve each bowl of Hearty Pork Roast Stew with cheddar cheese and fresh cilantro. Enjoy!

Spinach Salad with Tabbouleh and Orange Vinaigrette

2012-01-09T15:53:00.000-08:00

I loved this Spinach Salad, and again was skeptical about my combinations... But I guess my cooking instincts are getting better because this turned out delightful! This salad is fresh, with touches of salty-sweet. The Bulgur is a great addition because it lends the heartiness you need in any good salad. We are feeling refreshed with all of these vegetable-based meals, so again, if you happen to be on the same page as us or a vegetarian, you will definitely enjoy.

Meal One: Zucchini with Bulgur Wheat and Tomato Sauce
Meal Two: Spinach Salad with Tabbouleh and Orange Vinaigrette

Recipe: Spinach Salad with Tabbouleh and Orange Vinaigrette
Time: 15 min Serves: 2

Ingredients:
1 bundle spinach, stems removed, washed well
1/4 cup Pepita (shelled pumpkin seeds)
1 cup cold tabbouleh (bulgur wheat mix)
1 small apple, diced
1/4 cup olives, chopped
3 artichoke hearts (marinated), chopped
1/4 cup parmesan, shredded

Vinaigrette:
1/4 cup olive oil
zest of one orange
juice of 1/2 orange
2 tbsp Champagne vinegar
1/2 tsp salt
1 tsp freshly ground pepper
1/2 tbsp sugar

Process:
1) Prep spinach thoroughly, either using a salad spinner or completely dry with paper towels. Set in a large salad bowl.
2) Over medium heat in a small pan, add pepitas. Toss seeds over the span of 5 minutes or until seeds start to brown. Turn off heat and set aside to cool.
3) Add tabbouleh, apple, olives, artichoke hearts, parmesan, and cooled pepitas to spinach.
4) Whisk together all of the vinaigrette ingredients. Whisk until emulsified. Taste and adjust if needed. Pour the dressing over the spinach salad. Using salad tongs, mix until spinach is well-coated, and ingredients are evenly distributed.
5) Divide into two bowls and serve immediately.
Enjoy!

Zucchini with Bulgur Wheat and Tomato Sauce

2012-01-06T19:51:00.000-08:00

This week's meal-planning has largely been based around eating a large volume of vegetables with the random appearance of lean meat. My husband is wanting to eat a little healthier, and I have no problem cooking and eating vegetarian most nights. (I also have no problem with meat-centric meals, but we're just changing things up for a leaner diet this week.)

So this meal was fantastic. It surprised me and him. I love alternative grains to the typical rice or pasta served with meals, so I gave Bulgur Wheat a go. It was perfect! It reminds me of couscous with an al dente bite. I looked up how to cook bulgur, and found that a lot of people were eating it with parsley and cumin, so in addition to, I added garlic, tiny diced carrots, raisins, and lemon juice. I stuffed the zucchini with this lovely mixture, and topped it off hesitantly with tomato sauce. I wasn't sure how lemon juice tang would get along with tomato tang, but they thankfully cooperated, and even praised by Billy. The bulgur is a good substitute for the heartiness of beef, so if you are doing as us, a little less meat, or you happen to be a vegetarian altogether, then you'll love bulgur. Going into this meal slightly skeptical I didn't take any photos, so here again is an illustrated post, because it is totally worth it to share it with you!

Recipe: Zucchini with Bulgur Wheat and Tomato Sauce
Time: 1 hr 15 min Serves: 4 - 6
Note: This recipe does have enough bulgur filling to make 10 or 12 zucchini halves. I only made 6 zucchini halves with this recipe and used the extra bulgur filling for a spinach salad the following night. So be warned that you will have extra filling if you follow this exact recipe (which I hope you like the bonus food just as much as I did!).

Ingredients:
3 zucchini, washed
2 tbsp olive oil plus more for drizzling
1 cup bulgur wheat
2 1/2 cups boiling water
6 tbsp parsley, finely chopped
2 garlic cloves, chopped
1 carrot, finely diced
1/4 cup raisins
1/2 lemon, juiced
1 tbsp cumin
1/4 tsp each salt, pepper
-
1, 15 oz can tomato sauce
1 tsp dried rosemary
1/8 tsp salt

Process:
1) Heat oven to 375ºF. Evenly distribute oil inside of a 9" x 13" glass dish. Prep zucchini by cutting each in half lengthwise. Scoop out inside with a melon baller or a small spoon. Scoop enough out so that they can be filled appropriately. Discard zucchini pulp. Place hollowed out zucchini inside of glass dish.
2) Pour the boiling water into a pot that is able to be lidded. Pour in the bulgur wheat into the hot water and stir well. Cover pot with lid and let set for about 30 minutes to absorb all of the water. Fluff with fork when finished.
3) Add parsley, garlic, carrot, raisins, lemon juice, cumin, salt, and pepper to pot with fluffed bulgur. Mix well. Spoon mixture into zucchini halves, creating a heaping filling.
4) Pour tomato sauce into a small pot over medium heat. Add rosemary and salt. Stir until bubbly. Turn off heat, and pour sauce over every zucchini. Drizzle zucchinis with olive oil.
5) Place dish in oven and cook for 30 - 45 minutes or until zucchini is tender.

Guest Post: Billy's Easy British-Style Pale Ale

2012-01-04T21:09:00.000-08:00

The blog name gives it away, the Braumeister's Wife. I am married to a brewer. Billy loves the process of making beer and it must be in his genes because as we have found out as of late, through his dad's distant relatives, they're related to the Hamm's (as in Hamm's Brewery, St. Paul, MN).
Billy has made about 8 different beer styles and has goals of becoming a Master Brewer through UC Davis. Furthermore, we have goals of owning our own Brewery with a small production restaurant and bakery. Although my personal gifting is in the food aspect of this some-day production, I also love the history and process of all-grain beer. I've always liked science, and more recently have discovered my own love for food and the process therein. I'm excited to learn about this stuff and love seeing Billy learn and grow through each batch of beer.
I have asked Billy to create a tedious post for you, for people who may have not attempted this yet at home. Notice the recipe is written out differently than our standard food recipes. Traditionally beer recipes note the largest quantity ingredients first. If you have any further questions please feel free to ask, we'd love to help with any beer questions. We will be finishing up the beer topic in another post pertaining to bottling and carbonation. Now on to Billy...

I was reading an article on speed brewing and wanted to do a beer that had a quick turn-around and used few ingredients. This is a British-Style session pale ale with a low ABV (alcohol by volume) and crisp finish for plenty of drinkability. -Billy

Recipe Follows Including Definitions for Mash, Wort, Sparging, Hops, and Fermentation.

Recipe: Easy British-Style Pale Ale
Time: 2 - 3 hrs
*Cluster and Cascade Hops were a few months old and had lost some of their potency. I wouldn't have used this large of an amount of fresh hops. If you're using fresh hops, use half of the amount.

Ingredients:
3 lbs light dry malt extract
1 lb rolled oats (we used Quaker Oats)
.75 lbs crystal malt 40L
.5 lbs crystal malt 80L
.5 oz UK Fuggles Hops @ 60 min
.5 oz UK Fuggles Hops @ 20 min
1 oz Cluster Hops @ 20 min*
1 oz Cascade Hops @ 5 min*
1 tsp Irish Moss
1 vial White Labs 007 Dry English Ale

Step 1: Mash
The mash is when your grains soak in water at a specific temperature to turn the complex carbohydrates into simple sugars. This is what the yeast will eat to make alcohol. In this instance the Crystal malt barley has enough enzymes to convert its own and the oats' carbohydrates into simple sugars. For every pound of grain use 1.5 qts. of water to mash in. I keep my mash to temp by getting the water about 10°F above temp then add grain to pot. Cover with a lid and place into a lightly warmed oven (below the water temp). To make sure you get all of the sugars out of the grain, you want to rinse them with extra hot water. This is called "Sparging." Often when I mash my grain, I place a paint strainer bag in the pot before adding the grain. That way the grains can easily be removed, while leaving most of the liquid. Then you can pour your sparge water on to the grains through the strainer bag.

1) In a 16-20 quart pot, bring 3.5 quarts of water to 160ºF. Place strainer bag in the pot gripping around all edges of pot.
Place grains (oats and crystal malts) inside of the bag in the water. Temperature will drop about 10º. Mash for 60 minutes. Continually check to make sure temperature is not too hot or too cold (keeping it at 150ºF).
2) Sparge the grains with 3 quarts of water at 170ºF. Dispose of grains (for you gardeners, it's great for mulching!).

Step 2: Boiling the Wort
The Wort is all of the sugary, syrupy liquid that the yeast will eat, which in turn will make beer. However the Wort must be boiled for two reasons: one, a vigorous boil will break down the substances and separate unwanted proteins and other parts from the Wort; two, a vigorous boil also breaks down the Alpha-Acids in the Hops making them soluble in the Wort. A side note on Hops: while the acids from Hops provide aroma and flavor characteristics, Hops are absolutely necessary as an anti-bacterial and a preservative. Beer would spoil quickly and easily without them. Wort usually boils between 60 and 90 minutes.

1) Add water to the Wort leaving about 4 inches to the top. Bring pot to boil. While water is still heating, add the 3 lbs dry malt extract, and stir until dissolved (you don't want any to settle to the bottom because it will scorch). As Wort is boiling, be cautious of the dreaded boil-over, it's a painfully sticky mess.
2) Add .5 oz Fuggles Hops as Wort begins to boil, and set timer or watch for 60 minutes.
3) With 20 minutes left in the boil, add .5 oz Fuggles Hops and Cluster Hops.
4) With 15 minutes left in the boil, add Irish Moss.
5) With 10 minutes left in the boil, add Cascade Hops.

Step 3: Cooling the Wort
The Wort has to be cooled quickly to a temperature range that the yeast can be active in. The more time the Wort spends cooling, the more chance it has of becoming contaminated by wild yeast and bacteria from the air. For those that have the luxury, a copper Wort Chiller is the best and quickest option. We use a sink packed full of ice and cold water. Change water often and add ice when needed. The ideal temp is about 80ºF.

Step 4: Preparing for Fermentation
Ideally, one would ferment their beer in conical fermenters. However at home, a glass carboy or a plastic food-grade fermenter bucket works wonderfully. From this point on sanitation is of the upmost importance. Your local homebrew store should have sanitizer, I use StarSan which is cheap and effective.

1) Sanitize all instruments, including carboy, airlock, funnel (if using), thermometer, and hydrometer.
2) Pour Wort into carboy or into fermenter bucket.
3) Top off with cold water to 5 gallons. Your liquid should be between 65ºF and 75ºF. With 70ºF being just right. If you wish, take a sample for a hydrometer meter. For an accurate, original gravity.
4) Put stopper in or lid over bucket. Shake vigorously for one minute to aerate Wort. Pour in yeast. Yeast should have sat at room temperature for 3 - 6 hours prior. Swirl to incorporate yeast. Place airlock, full of sanitized water or 40 - 80 proof alcohol, in stopper or in lid.

Step 5: Fermentation
Fermentation should start within about 12 hours. You should notice a thick yeast cake forming at the bottom and a foamy, dusty substance forming at the top this is called Krausen, and this is a good thing (if you have a plastic bucket DO NOT OPEN and look in!). Fermentation can finish in as early as 3 - 5 days. Wait until airlock stops bubbling, and then take a hydrometer reading (this beer should have a final gravity around 1.01).

Look for Part 2: Bottling and Carbonating and of course, Enjoying!

Thanks for reading! -Billy

Polenta with Meat Sauce

2012-01-02T17:48:00.000-08:00

I haven't posted on a savory meal lately, and the other night when we had Polenta with Meat Sauce, I couldn't pass up the opportunity to share it with you guys. Billy, my husband, has loved polenta for a long time, and even on one of our first dates, he cooked it for me with a tomato sauce. It was my first experience with it, and I have loved it ever since.
Polenta is creamy and becomes somewhat gelatinous when it cools, which is more like the texture of the store bought version. You can make it more firm or more creamy. I prefer the more firm version, which is the recipe I've included below. It's made from cornmeal, parmesan, olive oil, salt, and water; a wonderful alternative to pastas and other starches. The meat sauce, or quick-cooking Bolognese, is also simple to make, yet delicious. The sauce is silky and has a nice depth of flavor, due to the spices and the white wine. All-in-all a great meal because of its simplicity and its heartiness.

Recipe: Polenta with Meat Sauce

Adapted from Quick from Scratch Italian Cook Book, a Food and Wine publication, 2009.

Serves: 4 Time: 30-45 minutes

*I substituted ground beef instead of using the original recommendation of Italian sausage. I modified it to be easier on the pocket book. You can of course use mild Italian sausage, casings removed, for a richer sauce.

Sauce Ingredients:

1 tbsp olive oil

1 1/2 lbs lean ground beef*

2 carrots, chopped
1 onion, diced
4 cloves garlic, minced
1/3 cup dry white wine
1, 15 ounce can stewed tomatoes
2 tbsp tomato paste
3/4 cup vegetable or chicken broth, use low sodium brands or homemade stock
1 bay leaf
1/2 tsp salt
1/3 cup chopped fresh parsley, divided
1/4 tsp ground pepper
3 tbsp cream

Polenta Ingredients:
4 1/2 cups water
1 1/4 tsp salt
1 1/3 cups cornmeal
3 tbsp olive oil
3 tbsp parmesan, grated, plus more for serving

Process:
1) In a large pan over medium-high heat, heat the tablespoon of olive oil. Add the beef, break it up with a wooden spoon, and brown until no longer pink, about 5 minutes. Drain the grease out of the pan, return to stove top.
2) Turn heat down to medium heat. Add carrots, onion, and garlic. Cook until crisp tender, about 5 minutes. Add white wine and let it simmer with the mixture for 3 minutes to soak in the flavors.
3) Add tomatoes, tomato paste, broth, bay leaf, salt, and most of the parsley. Cover pan and let mixture simmer for 15 minutes.
4) While mixture simmers, begin Polenta. In a medium pot, add water and salt, and bring to a boil. Once water is boiling, add cornmeal in a steady stream, whisking as you add. Turn heat down to medium. Add the olive oil. Continue to stir the polenta as it thickens. Let it thicken for about 15 minutes, simmering. Add parmesan and turn off heat.
5) Back to the meat sauce. Remove the bay leaf, add pepper, cream, and remaining parsley. Stir until cream is evenly distributed.

To Serve:
Plate with polenta, and spoon the meat sauce over it. Sprinkle with grated parmesan cheese and serve. Enjoy!

Rosemary Shortbread with Dried Cranberries

2011-12-27T22:28:00.000-08:00

So awhile back I mentioned something about doing illustrated posts. Well the mood struck and although in love with the outcome of a recipe, I had no photos of it. So this was the perfect chance to try it out! I like how the illustration turned out and I'll have to try it out again soon (address some technical issues I had with this one). I know the visual recipe isn't clear enough, so here is the written out version. I hope you enjoy!

Recipe: Rosemary Shortbread with Dried Cranberries

Adapted from Ultimate Cookies and Bars, a Better Homes and Gardens Publication. 2010.

Serves: 16 slices Total Time: 1 hr

Ingredients:

1 cup flour (I used King Arthur All Purpose)

1/4 cup yellow cornmeal

3 tbsp sugar

1 tsp fresh rosemary, finely chopped OR 1/4 tsp dried rosemary, finely chopped

Dash cayenne pepper

1/2 cup cold butter, cut into 1-inch pieces

2 tbsp dried cranberries, chopped

1/3 cup powdered sugar

1/8 tsp lemon zest, or orange zest

3 tsp orange juice

Process:

1) Preheat oven to 325ºF. In a medium bowl combine flour, cornmeal, sugar, rosemary, and cayenne. Blend in butter with a pastry cutter or fork until mixture becomes crumbly.

2) Add dried cranberries, mix in.

3) Pour out mixture on to clean surface. Knead for about 10 minutes. The dough will seem impossible at first, but the more you work it a smooth ball will emerge.

4) In an ungreased pie dish or cookie sheet, press ball of dough flat with hands to an 8-inch circle. Around the edges of the circle crimp with fingers to create a scalloped pattern. Carefully slice 16 wedges in the shortbread. Don't separate wedges.

5) Bake in preheated oven for 25 - 30 minutes or until edges begin to brown. Remove from oven and recut the wedges while warm.

6) While shortbread bakes and rests, make glaze. Whisk together powdered sugar, lemon zest, and orange juice. Drizzle glaze over baked shortbread, and serve warm or at room temperature.

Simple and Delicious Tarte Tatin

2011-12-23T22:23:00.000-08:00

For some reason during this winter season I've been craving apples in baked form. I had never made this dessert before but I knew I wanted to eat something with apples with a strong dose of caramel. After flipping through the dessert section of my cookbook France: The Beautiful Cookbook I fell upon the recipe for Alsation Apple Tart, and thought that would do, but a few pages further I found the perfect one combining both apples and caramel called Tarte Tatin.

Tarte Tatin was more simple to make than I originally thought, so I think I fretted too much over the pan I used, which was a cast iron skillet, as opposed to the called-for cake pan. I didn't want to put my cake pan over an open flame as the recipe directed to do, so I opted for the stove safe/ oven safe cast iron skillet (a joy to have by the way). Although I over complicated things with the pan, it is simple because of its cooking method. You cook the apples with the caramel first on the stove top, lay over the crust, bake it in the oven, and when you remove it, you invert it with ease on to a plate.

After doing this recipe, I will change a few minor things as is usually the case with recipes. I would like a taste of nutmeg or cinnamon with the apples, and I would opt for a little thicker crust. What I did love about the recipe was the way it called for sections of apples, rather than slices, because I think there is something unusually delectable about cutting into a whole apple when it is perfectly baked. I also loved the smooth texture of the caramel and the surplus of it too. The actual pastry was perfectly sweet too, not overly done, and although next time I'll experiment with making it thicker, the thinner crust was almost like a sweet crunchy shell. Maybe both ways are worth trying out.

The book gives a short history on Tarte Tatin which I would like to share with you:

"The Tatin sisters ran a restaurant at Lamotte-Beuvron in Sologne at the beginning of this century. They created this tart, with its crusty golden pastry beneath a filling of soft caramelized apples. Being cooked upside down, it also goes by the name of tarte renversee or tarte a l'envers."

Recipe: Tarte Tatin
Adapted from France: The Beautiful Cookbook
Time: 1 hr 30 min Serves: 4

Do-Ahead Pastry Ingredients:
1/4 cup butter
2 tbsp sugar plus 2 tsp sugar
1 egg
1 cup flour (I used White-Whole Wheat)
pinch of salt

Apple Filling Ingredients:
2/3 cups butter (1 stick of butter plus 3 tbsp more), divided
1/3 cup sugar, divided
2 lbs apples (your favorite for baking, about 8 small apples- I used Gala) Peeled, Cored, and cut in two's or three's.

Make your Pastry:
1) Cream the butter with the sugar until color is pale and mixture is fluffy. Add egg stir until just mixed. Add flour and salt, and stir until mixture comes together.
2) Pour mixture on to clean surface and knead the pastry until smooth (for about 5 - 10 minutes). Wrap the ball of dough in plastic wrap and set in fridge for about 2 hours or overnight.
3) Bring to room temperature, for about an hour. Knead again until smooth. Set aside.

Make your Filling:
1) Preheat oven to 425ºF. Place an oven-proof skillet over medium heat on stove. Add one stick of butter (reserve remaining 3 tbsp butter for later) plus a little more than half of the sugar to the skillet (reserving the rest of the sugar for later).
2) Arrange the apple halves in the pan with the cut side down. Sprinkle with remaining butter and sugar. Let the mixture caramelize for about 20 minutes.
3) Transfer skillet to the pre-heated oven. Bake for five minutes to brown the tops of the apples.
4) Roll out pastry to about a 10-inch circle or so that it overlaps the skillet just by a little.
5) Remove skillet from oven and place the pastry circle over the apples. Trim any excess overhang and let the pastry settle down over the apples and into the pan.
6) Return the skillet back to the oven and let it bake for about 20 minutes or until pastry is golden brown.
7) Carefully invert the tart on to a plate. Serve hot. Enjoy!

Last Two Weeks of Meal Planning

2011-12-15T21:28:00.000-08:00

A few weeks ago I wrote a post on meal planning. I wanted to give you guys some exact meal plans I've made for the last two weeks. For these two weeks of meals I've color-coded it so maybe it might be a benefit to whoever may need a real life example.

Key:
*Some of these ingredients are even spread between the two weeks, not just one week.
Green = Cheap Ingredient
Red = A purchased item, reused in multiple meals
Blue = An item that was just on hand, in the fridge, freezer, or pantry.
Purple = Item made at home rather than purchased

December 4th - 9th

Meal #1) Orecchiette with Sausage, Basil, and Tomatoes. Use canned Stewed Tomatoes. (Recipe)
Meal #2) Turkey Enchiladas (Mom's recipe). Use leftover Turkey, and frozen Tortillas.
Meal #3) Super Green Split Pea Soup (add Basil) in Crockpot. Buy dried split peas, frozen spinach, use vegetable bouillon. (Recipe)
Meal #4) Pizza Bagels with Sausage, Tomato Sauce, Basil, Mozzarella. For Tomato Sauce add a dash of red wine, italian seasonings, salt, and pepper. (Bagel Recipe)
Meal #5) Thai BBQ with Chicken (Thaifoon Style). Make rice with meal. Buy coconut milk, carrots, and bell pepper. Use leftover tofu in addition to chicken, add Basil.
Meal #6) Curried Chicken Pot Pie. Make a simple crust. Use carrots, frozen spinach, frozen veggies, and vegetable bouillon. (Crust Recipe)

December 11th - 16th
Extras: Make Boule Bread, buy lunch meat. Use lettuce for sandwiches. (Boule Recipe)

Meal #1) Giada's Lemon Pasta. Buy spaghetti, lemons, parmesan, basil. Serve with Rosemary Shortbread. Use lemons and dried Rosemary instead of fresh. (Giada's Recipe) (Shortbread Recipe)
Meal #2) Eggplant Parmesan. Use Panko bread crumbs, parmesan, basil, and canned stewed tomatoes for sauce. (Recipe)
Meal #3) Soft tacos. Buy Flour tortillas, one fresh tomato, lettuce, cheddar cheese, scallions, and ground beef.
Meal #4) Chicken Teppanyaki. Buy chicken, bellpepper, scallions. Use carrots, and make rice with meal. (Recipe)
Meal #5) Pizza with garlic sauce, caramelized onions, walnuts, mozzarella, and parmesan. Use remaining dough left over from making Boule Bread (Artisan Bread in Five Minutes a Day Method). (Pizza Recipe) (Dough Recipe)
Meal #6) Twice Baked Potatoes. Buy potatoes. Use cheddar cheese and frozen peas.

And yes, this does take some time. It's like figuring out a puzzle sometimes, but all of the effort really yields great results at the Grocer's Checkout. I hope this helps! If you have any more money saving techniques when it comes to grocery bills, please comment. I'd love to learn from you!

-R

No-Knead Whole Wheat Bagels

2011-12-12T22:02:00.000-08:00

There was this place in Prescott, Arizona called Biff's Bagels. My husband and I loved meeting there for lunch and choosing a terrific bagel every time, topped with a hand crafted flavored cream cheese. My favorite was always the Asiago Cheese Bagel with Jalapeno Cream Cheese. There were other great ones too that we enjoyed such as their Pizza Bagel. Somedays we reminisce about going there on a rainy day, enjoying a bagel with a cup of coffee. We haven't found a place here quite like Biff's, although maybe we haven't given them a fair chance...

On this particular rainy day, when my creative energies were flowing quite readily, I decided to take on the bagel. This was a project I have been thinking about for months, but never quite felt up to the challenge. In this recipe, as all other Artisan Bread in Five Minutes a Day recipes, you are able to let your dough rise one day, stick it in the fridge, and get back to it in a day or two. So thanks to them, I have been able to begin my bread baking career in quite the lazy fashion.
On to the actual bagels, I remembered the Roasted Garlic bagel Biff's created back in the day, and wanted to bring that extra flavor to what I was creating. So I roasted some garlic up in a little olive oil until they were nice and brown, and set them aside. I also added the suggested Sesame and Poppy seeds. All I had on hand was King Arthur's Whole Wheat flour, so these are a little more dense than the normal product, but delicious none the less. Boiling the bagels give them that delightful, smooth, outer crust; and letting them rise gives the interior a more interesting, airy bite. As for my technique, I will definitely need to refine it. I was challenged by creating a uniform shape that wasn't lumpy and given to cracks. Any suggestions from you?

Recipe: Whole Wheat Bagels
Adapted from Artisan Bread in Five Minutes a Day
Yield: About 18 Active Time: 1 hr Inactive Time: 3 hrs

Dough Ingredients:
3 cups lukewarm filtered water
1 1/2 tbsp yeast
1 1/2 tbsp Kosher salt
1 1/2 tbsp sugar
6 cups whole wheat flour (or 6 1/4 cups bread flour)

Boiling and Topping Ingredients:
8 quarts water
1/4 cup sugar
1 tsp baking soda
2 tbsp Poppy seeds
2 tbsp Sesame seeds
1 1/2 tbsp roasted garlic (minced garlic, browned with olive oil)
Flour for dusting

Process:
Make the Dough!
1) Pour warm water into a large bowl. Add yeast, salt, and sugar. Stir until mostly dissolved. Add flour. Stir with a spoon until moisture is absorbed and a lumpy dough is created.
2) Cover bowl with plastic wrap, and then a towel. Set aside and let it rise for 2 hours.
3) Place in fridge for at least an hour or overnight. This helps to handle the dough easily.

Make the Bagels!
1) From prepared dough, take about a tennis ball size of dough for each bagel. Knead the balls only twice through, don't overwork the dough. Make a uniform sized ball and set on a floured surface. Cover loosely with plastic wrap or a light-weight towel. Allow to rise for about 15 minutes.
2) Preheat the oven to 450ºF. Bring the 8 quarts of water to a boil in a large stock pot. Add the sugar and baking soda to the water.
3) Make a hole through the center of a bagel using your thumbs, while holding the outer rim with the rest of your fingers. Turn the bagel a few times around your fingers until a 1 1/2 to 2 inch center is formed. Try to keep the bagel uniform as you do this. Repeat with the rest of the bagels.
4) Place a towel on a counter top and dust it with flour. Turn the heat down to a simmer, and put about 3 bagels into the water. Don't crowd the boiling pot because you don't want the bagels to become misshapen.
5) Boil each batch of bagels for two minutes on each side. Remove from the water and set on the prepared floured towel.
6) Sprinkle the tops of the boiled bagels with the sesame seeds, poppy seeds, and roasted garlic.
7) Boil about 1 1/2 cups of water in a tea kettle. Place your bagels in the oven on parchment paper covered baking sheets, or on a pre-heated pizza stone. Pour the 1 1/2 of boiling water into a shallow tray inside the oven. This will help to steam the bagels and to keep the interior moist. Bake for 20 - 25 minutes or until they are browned and firm to the touch.

Links for Today

2011-12-04T09:03:00.001-08:00

Billy got called into work this morning, so in between baking and going to the grocery store, I wanted a little internet free time. I love being inspired by all of these creative people. I hope they inspire you too!

Learn about Parisian breads (sourdough, croque-monsier, and dessert baked goods as well) from David Lebovitz, surrounding one of his favorite shops Poilane.

I love the open shelving concept, and I wish I had a few of these displayed items (scalloped pie dishes, cake stands.. basically everything on the top shelf). Apartment Therapy is always my #1 resource. I love their continuous content.

I've been wanting to make something with apples. Something baked and gooey. Maybe I'll make a few different items, including apple butter in a crock pot, apple tarte tatin, and these apple pie cupcakes. Yum. If I do, I promise photos!

If you want to follow an inspiring family, check out the Seven Sailors. My family went to the same church as them growing up, and for the past couple of years they have been living an adventurous life at sea. From Greece to Senegal, I wish I could live with these people for a couple months and see the things they see.

When photos don't describe my food ventures, I think this is a great idea. You'll have to watch for it, but I was totally inspired by this Norwegian Food Illustrator, to create a meal plan on paper. After all, I am better at drawing and painting than I am at taking delicious looking pictures.

-R

A Warm Drink for a Cold Day: Hot Chocolate with Cayenne Pepper

2011-12-03T18:38:00.001-08:00

The cold front has hit us here in Southern California. I know that I can't complain knowing people are already experiencing their first snow falls (including my hometown), but still I'm not denying the chill factor here. Putting on a sweater, and then leggings, and then cozy socks, ...and I still am lacking something? I think it's time to be warmed by a good warm drink. I am in love with hot chocolate. I've been my whole life, and I don't seem to grow out of it. Hot chocolate is warm, comforting, and reminiscent of growing up. I also love it with fresh whipped cream. This recipe was inspired by Alton Brown's instant hot chocolate. I think he hit the nail on the head with the powdered sugar and cayenne pepper. I hope you enjoy this lovely drink, and I also hope your winter is getting off to a great start.

Recipe: Hot Chocolate with Cayenne and Fresh Whipped Cream
Adapted from Alton Brown's Hot Cocoa

Serves 1 tall glass or 2 small glasses Time: 12 minutes

Hot Chocolate Ingredients:

1/4 cup powdered sugar
3 tbsp cocoa powder (or more of course!)
Pinch of salt
1/2 tsp cornstarch
Pinch of cayenne pepper

3 tbsp whipping cream
1.5 cups milk, divided

Fresh Whipped Cream Ingredients:

1 cup heavy whipping cream, chilled

1/4 tsp vanilla

2 tsp powdered sugar

Hot Chocolate Process:

1) Whisk powdered sugar, cocoa powder, salt, cornstarch, and cayenne, in a medium pot.

2) Turn heat to medium, and add whipping cream. Incorporate as well as you can, then add about 1/4 cup of the milk. Stir until well mixed. Once it is incorporated well, add another 1/4 cup milk.

3) Let the mixture thicken up for about 5 or 6 minutes or until thick and bubbly.

4) Add the rest of the milk and turn up the heat to medium-high. Let the milk heat through. Ready to serve.

Fresh Whipped Cream Process:

1) For the fresh whipped cream, combine cream, vanilla, and sugar.

2) Beat until peaks form. If by hand, use a whisk and beat for about 5 minutes until cream is thickened and peaks are formed.

3) Dollop fresh whipped cream over the hot chocolate. Serve!

I used a tempered tall glass for these pictures. To do this let tap water run over your glass slowly increasing the heat. Let the glass be brought slowly up to the highest heat, so that it doesn't burst with temperature difference from the hot chocolate being poured in. Let the hot water set in the glass for a couple minutes, pour out, and dry thoroughly before pouring beverage in. It's also just a nice idea to serve a hot drink in a warmed glass or mug either way. I was taught this when I worked at the Rose Restaurant, so thank you Linda!
-R

Etsy Art on Sale!

2011-12-03T11:29:00.001-08:00

Huge sale that my husband and I are having for the month of December on our Etsy Shop. Enjoy!!

Links for Today

2011-11-23T10:16:00.001-08:00

Just some links I've been enjoying today!

I've been reading David Lebovitz' blog for the past year or so, and he is always so entertaining. Read him if you need a good laugh in light of kitchen (or Paris) adventures, or if you need some kitchen tips.

Someday I'll be able to have the rustic, charming kitchen of my dreams. I love this, beautiful isn't it?

Christmas present ideas... Super Cozy, I want one Plum Knit Cowl.

Mmm I want to make this Upside Down Sour Cream Coffee Cake with Sherry Roasted Pears.

-R

How to Create a Cheap Meal Plan

2011-11-21T22:27:00.001-08:00

Ideas for creating a cheap meal plan:

1. Take inventory before creating your meal plan. Write down a list of things you can use in your freezer, fridge, and pantry. Such as frozen chicken, cans of beans or tomatoes, pasta, etc.

2. Write out your grocery list as exact as possible, so that it helps limit the temptation of buying something not on the list. Remember to check for the necessities at home before going to the store (eggs, milk, flour, oil, butter, cereal, etc.).

3. Plan out your week's meals for each day. Make a meal plan that is exact, planning out for 5 days or so. Make meals largely based on what you already have on hand (step 1). After shopping, post this list on your fridge so that your husband (or whoever) can have access to it if they chose to assist with dinner. Make tedious notes including recipe page numbers, what items to sub in, or what recipes to use that should be combined.

4. To aid in costs, plan on making extra from each meal so that it can be lunch the next day, or frozen for a future, grateful date. After eating dinner, I portion out the leftovers into two separate containers for me and my husband for lunch the next day. This takes stress out of the crazy mornings rushing to get to work, and this helps limit the amount of money you spend on lunch during the week.

5. Buy in the bulk section if you have one. This cuts down on packaging costs, and cuts out the name brand cost as well. If you don't have access to bulk, buy store brand. Always compare costs, especially the price per unit.

6. Buy canned tomatoes, and frozen vegetables. It's healthy to eat organic and farm fresh but sometimes the budget is quite limiting.

7. Read your recipes carefully and try to examine if any ingredient can be omitted for costs sake, or if any item you have on hand can be subbed in instead.

8. Try to make a meal plan that items can be carried over into the next day's meal. Such as using parmesan or other cheese for a few meals that week, or the same meat for multiple meals.
Example:

Chicken - Meal One, roast whole chicken with vegetables.
Meal Two, shred chicken for enchiladas or tacos next day.
Use Three, use chicken bones and scraps for making your own homemade chicken stock. Cover bones with water, garnish with herbs, salt, pepper, (and celery and carrots if you have it). Simmer for about 3 hours. Strain and keep the broth. Freeze in individual portion sizes to be used whenever needed. Way cheaper and broth is super healthy.

9. Consider everything you buy from the grocery store. Are there items you are interested in making from scratch at home? I have fallen in love with baking bread at home and that definitely saves money weekly.

10. Are there items that can be omitted from the grocery list? This is a question that is hard to ask, but pertinent in certain situations. We've cut out some things such as boxed cereals (we buy bagged off-brand cereal now haha), yogurt, ice cream, and excess fruits or vegetables.

11. Don't throw out everything. Consider if you can use certain vegetables or fruits in baked/ cooked form. I just made a marvelous apple butter in the crock pot when I didn't use them up fast enough... This made me need to bake a loaf of fresh bread. So delicious yet cheap.

12. On your last day of planned meals, check to see if there are any remaining ingredients. Try to extend these ingredients by being creative for dinner that night. Mine is usually some easy pasta dish, or enchiladas. Usually always vegetarian.

13. Remember that you don't have to live off of Ramen noodles and taco bell, healthy meals can still be made at home on the cheap.

-R

What are your favorite ways to save?

My Real Life Example (and it's color-coded!): Two Weeks of Meal Planning.

Fresh Cannelloni filled with Broccoli and Ricotta

2011-11-17T21:39:00.001-08:00

I'm on this kick of keeping it cheap in the meal planning area, so I thought I should try to focus on cheap and easy pastas (maybe even work through my Pasta cookbook). Although pasta is cheap and is thought of as a dried pasta, boiled when needed, I thought it would be fun for me to try to do pasta dough from scratch. It's still cheap, a lot more work, but really worth it. I don't have all of the pretty frilly pasta cutters, so I did a pasta with straight edges, hidden edges in fact. A good place to start, where I could get the feel for working with pasta dough. The cannelloni itself is filled with a broccoli mixture, where your veggies come into play, set atop a simple home made tomato sauce.

Recipe: Fresh Pasta, Cannelloni filled with Broccoli and Ricotta
Adapted from Pasta, contributing editor Jeni Wright
Time: 2 hrs Serves: 5
(or divide into two baking dishes, one for now, one for later, saved in the freezer. Serves 3 each time.)
*Pasta recommends using very fine white flour, for a silky finished product. I used Trader Joe's White Whole Wheat flour because that's what I had on hand. I added warm water to the dough, and the texture was noticeable, as opposed to silky. I have acquired a taste for (and love for) whole wheat now in my breads and other goods, so adjust to your own preferences.
*I used half of the pasta dough to create my meal. When I placed the dinner in the oven, I worked on the second half of the pasta dough, filled them and placed them dry in another baking dish. In the second dish, I tightly sealed it and put it in the freezer for another future meal where I'll just need to add tomato sauce and cheese.

Fresh Pasta Ingredients:
2 3/4 cups flour
3 eggs, at room temperature
1 tsp salt
1/2 cup warm water if using white whole wheat flour

Pasta Process:
1) Make a mound with the flour on a clean work surface, using the back of a cup make a well in the mound of flour.
2) Crack the eggs directly into the well of the flour. Add salt.
3) Using a fork, gently blend the eggs with the flour until dough begins to form. Cautiously work into the walls so as to not let the liquid run out on to the work surface.
4) Once flour is moist, begin to mix with hands. If needed add warm water a little at a time and continue to knead dough until smooth. Knead for at least 10 minutes. The more you knead at this point, the more smooth your pasta will be.
5) Form into a uniform ball, and let rest for about 10 minutes.
6) Divide ball of dough into two sections, cutting with a knife. Working with one section, roll out dough, rotating as you go. Try to create a uniform thickness, as thin as you can, to create a pasta bite that isn't too thick or gummy.
7) Cut the dough into rectangles about 4"x6", or approximate sizes to match. Lay pasta shapes on a clean kitchen towel sprinkled with flour.
8) Boil water with plenty of salt and a drop of olive oil. Boil pasta shapes for about 2 or 3 minutes each, boiling 3 at a time or to not crowd your pot. Remove finished pasta with a mesh skimmer.

Cannelloni Ingredients:
Sauce:
2 tbsp olive oil
1 onion, diced
1 garlic clove, crushed
1, 28 ounce can stewed tomatoes (I used Trader Joe's with basil)
1 tbsp tomato paste
1 tsp dried thyme
-
Filling and Assembly:
12 Cannelloni tubes, or prepared fresh cannelloni as above
4 cups broccoli florets
1 1/2 cups bread crumbs
2/3 cups milk
4 tbsp olive oil
1 cup ricotta cheese
pinch of ground nutmeg
6 tbsp parmesan, grated
salt, pepper, to taste
2 tbsp pine nuts

Sauce Process:
1) Heat oil in a skillet over medium heat. Add onion and cook for about 5 minutes, or until softened.
2) Add garlic. Cook for one or two minutes.
3) Add tomatoes, tomato paste, and thyme. Let sauce simmer for about 10 minutes. Break apart stewed tomatoes gently. Set aside.

Filling and Assembly Process:
1) Preheat oven to 375ºF. Boil the broccoli florets for 10 minutes. Drain, place in food processor and process until smooth. Set aside.
2) Place bread crumbs, milk, and olive oil in a bowl and stir until bread crumbs are moistened. Add ricotta, broccoli puree, nutmeg, 4 tbsp of parmesan, salt and pepper, and stir until well blended.
3) Pour the prepared tomato sauce into a baking dish.
4) Spoon the broccoli mixture into a piping bag with tip attached. Pipe two or three rows of filling on one end of cannelloni pasta square. Roll up into a tube and set on top of tomato sauce. Repeat until dish is full. Sprinkle with parmesan, and sprinkle with pine nuts.
5) Bake in oven for 25 minutes.
Enjoy!

Red Potato and Ham Quiche with Acorn Crust

2011-11-09T21:41:00.000-08:00

As an update, we have been sticking to our $45 a week grocery budget. Some weeks we're under 10 or more dollars, and once been over by $5. I'd say that's pretty successful for people who are really craving grass-fed organic beef, and cheese right out of France, amongst other things. We've been able to go to the grocery store together, which helps take the pressure off of me for trying to make it work, so I'm grateful for that. We've been basing our grocery lists around Winco, which is a grocery store chock-full of bargains, including bulk bins where you can measure out what you need, scrap the fancy packaging, and save a buck or two that way. In regards to meals, we've been diligent in using a lot of dried beans (which you just have to remember to soak overnight), store-brand items, a lot of canned tomatoes, and frozen veges where we can sub them in. Another big saver is buying a piece of meat and using it for three meals, an idea I learned from my dear friend Lindsey. Although times are tough and we've had to mostly forego organic eating, we'll hopefully be back to doing what we really love; just in this time the important thing is that we can still eat meals that are satisfying and easy on the wallet.

This week for our menu planning, highlighting our budget, we bought a ham and used it three ways during the week. The first evening we ate it as a brown-sugar glazed ham with yams, second evening we used it diced in an Italian Pasta e Fagioli soup, which is a soup with beans, ham, small noodles, tomatoes, carrots, and a few other ingredients. For our final evening we used it in a quiche. Now quiche I am very fond of, it is not only delicious and comforting, but it is easy and cheap to make. This particular quiche is quite special though because it is not your run-of-the-mill crust. I am typically on the safe side when creating food, but because of my husband I have tried a few adventurous, out of the ordinary, meals. In this case, the crust is made with acorns. He researched it and pulled this amazing dough together for the crust, which is chewy, earthy, and flaky. It compliments the filling well, which is a standard red potato, ham, and cheese. I guess to describe it in one word this quiche would be titled "rustic".

*Billy gathered these acorns on a hike we went on the last week of October, when the ground was covered with acorns. If you don't have acorns on hand, other nuts would also be a good substitute such as almonds or hazelnuts.

Recipe: Red Potato and Ham Quiche with Acorn Crust
Prep Time: 1 hr Cook Time: 45 minutes Serves: 4

Ingredients:
15 mountain fresh acorns, ripe (amber to dark brown in color)
1/4 cup water
1/4 olive oil
1 1/2 cups flour
1 tsp salt
-
4 eggs
3/4 cup cream
1/2 cup milk
2 red potatoes, cubed and boiled till tender
1 cup diced ham
1 1/2 cups cheddar cheese, shredded
coarse sea salt, pepper to taste

Acorn Crust Process:
1) If acorns are fresh, dry in the oven at 175ºF, for 20 minutes. Remove from oven, and let cool.
2) Shell acorns, discard shells, blend in food processor until consistency of small gravel.
3) Boil acorns for 5-10 minutes to leach the tannic acids, taste a larger piece. If bitterness is still present, drain water, and boil acorns again in fresh water. Repeat until bitterness is gone (Billy did this three times).
4) Return to food processor and blend until finest consistency (another option is to use a coffee grinder for a smoother finished product).
5) Combine water and oil, and in a separate bowl whisk together flour, salt, and acorns. Add the water and oil to the flour blend, mix well, and form dough into a ball.
6) Roll out dough to about a 11-inch diameter to overflow a 9-inch pie dish.

Quiche Filling Process:
1) Preheat oven to 400ºF. Whisk together eggs, cream, and milk until frothy.
2) Add in potatoes, ham, and cheese, and stir until combined.
3) Pour mixture into prepared acorn crust. Sprinkle with salt and pepper.
4) Bake for 35 - 45 minutes, or until crust is browned and quiche is set. Let quiche rest for 5 minutes before serving.
Enjoy!

Braided Challah

2011-11-02T09:40:00.000-07:00

As many of you know, I am in love with Artisan Bread in Five Minutes a Day. It's been a slow process but eventually I would love to bake everything out of this book. This has been the easiest way to make bread out of many different recipes I've tried, including cutting down on time and clean up.
I had not made Challah as of yet because I was afraid it seemed too sweet a bread, but one day while flipping through my favorite bread book, the braided loaf was irresistible. I had to see if I could braid bread with the loaf holding its form and not losing its intended qualities once baked. Like all the other recipes in this book, it was an easy dough to put together, and easy to handle once chilled out of the fridge. I added 1/2 cup of Wheat Germ to the all white flour mixture, just to add a bit of texture and protein. Of course you can just stick with their original recipe and measure it out using only All Purpose flour.
The loaf turned out beautifully, and the taste wasn't too sweet. Besides from snacking on it all day, I ended up using it for sandwich bread too, which was delicious. Next time I may add some orange zest, just because I feel like it would add some brightness.

Recipe: Braided Challah with Wheat Germ
Adapted from Artisan Bread in Five Minutes a Day
Prep Time: 30 minutes Total Time: 1 hr (+ inactive rising and chilling time)
Yield: 3 loafs/uses

Ingredients:
1 3/4 cups lukewarm water
1 1/2 tbsp granulated yeast
1 1/2 tbsp Kosher salt
4 large eggs, beaten
1/2 cup honey
1/2 cup unsalted butter, melted
6 1/2 cups All-Purpose flour
1/2 cup Wheat Germ
Egg wash (One egg beaten with a little water)

Process:
1) Mix water, yeast, salt, eggs, honey, and melted butter in a large bowl or large plastic container. Add flour one scoop at a time, leveling off cup each scoop without compacting.
2) Mix well with spoon, cover bowl with plastic wrap and with a towel to create more warmth. Set aside to rise for about 2 hours, then place in fridge covered as-is. You may chill dough for up to 4 or 5 days.

Baking Day:
1) Prepare a baking sheet with parchment paper. With floured hands, remove about 1 1/2 pounds of chilled dough. Handling lightly, form into a uniform oval (using flour as needed) and section off three individual balls for the section of the braid.
2) Roll all three sections into long, thin ropes, and rest on the prepared baking sheet all next to each other. Starting at the middle braid from the middle to the end, and on the other side, braid from the middle to the end. Do not braid one end to the other. Tuck the ends under or around, whichever looks appropriate to your loaf. Let it rise for 1 hour, lightly covering it with a clean towel.
3) Preheat oven to 350ºF, and bring 2 cups water to a boil for use in steaming bread.
4) Brush egg wash over braided Challah loaf and place baking sheet in the oven. Pour the two cups boiling water into another oven proof dish, and place the dish carefully into the oven next to the baking sheet. This will create a more moist result from your bread. Close oven door, and bake for 30 minutes or until golden brown.
5) Cool for at least 10 minutes before slicing or eating, so that the residual heat can continue to cook your loaf once out of the oven.

More Ideas for Extra Dough:
1) Use it to make caramel sticky rolls, yum.
2) Use it to make in ordinary shaped loaf, better for sandwiches!
3) What do you think would be good??

Chicken Parmigiana with Red Wine Tomato Sauce

2011-10-28T16:55:00.000-07:00

My husband created the menu plan for this week, and we were able to only spend $41. I was pretty impressed, of course as I've mentioned before I'm not that good at saving when it comes to groceries, so this was a great price for us. One of the meals we made this week was Chicken Parmigiana, and we've made it before, but it's never been this good. I think the major factor was using a cast iron skillet because it created crispiness to a usually ordinary chicken. I was loving the sauce too, the red wine bringing depth to the flavor, and the chicken was perfectly cooked, the breading crisp on the bottom, and the cheese and sauce melting over it to a crisp finish where it touched the skillet. My photos do not do this meal justice. I am definitely still learning how to take better photos, and besides it was smelling to good for me to continue fussing with my camera. I modified the original recipe to be more cost effective. What ideas do you have to keep your meal plans cheaper?

Recipe: Chicken Parmigiana with Red Wine Tomato Sauce

Inspired by Food Network's Giada De Laurentiis

Serves: 2-4 Time: 45+ minutes

Red Wine Tomato Sauce Ingredients:

1/2 cup (118 mL) olive oil

1 small onion, chopped

2 cloves garlic, chopped

1 large carrot, chopped

Sea salt and pepper

2, 14 ounce (2, 420 mL) cans stewed tomatoes

1 small bundle basil, chopped

2 dried bay leaves

1 cup (225 mL) red wine

2 tbsp (30 mL) unsalted butter

Chicken Parmigiana Ingredients:

3 tbsp (45 mL) olive oil

Salt and pepper

1 tsp (5 mL) dried thyme

1/2 cup (118 mL) fresh Italian parsley, finely chopped

1 cup (225 mL) dried bread crumbs

2 eggs, whisked

2 or 4 chicken breasts, butterfly cut

1/2 cup (225 mL) shredded mozzarella

1/4 cup (59 mL) grated Parmesan

2 tablespoons (30 mL) unsalted butter, divided

Red Wine Tomato Sauce Process:

1) In a saucepan, heat oil over medium high heat. Add onion and saute until soft and translucent, add carrot, saute for another 5 minutes. Add garlic, salt, and pepper, saute until carrots are soft about 10 more minutes. Add stewed tomatoes, and basil. Let sauce simmer for at least 30 minutes.

2) Remove bay leaves, add butter, remove from heat.

3) Put sauce in a food processor, process until smooth, set aside.

Chicken Parmigiana Process:

1) Preheat the oven to 500º F (260ºC).

2) Combine oil, salt, pepper, thyme, parsley, and bread crumbs in a medium-sized bowl. Make a work station with bowl of dried ingredients, whisked eggs, and prepared chicken.

3) Dip each butterfly cut chicken breast in the egg first, then second in the dry mixture.

4) Heat a cast-iron skillet over medium-high heat. Add breaded chicken to skillet and cook for about 2 minutes on each side until slightly browned. Turn off heat.

5) Spoon the red wine sauce over the chicken, and divide the cheese evenly among each serving. Place 1 tbsp (15 mL) butter on each serving.

6) Place the cast iron skillet with the chicken into the preheated oven. Bake for only about 5 minutes until cheese is bubbly.

Pumpkin Creme Brulee

2011-10-24T20:15:00.000-07:00

I love pumpkin season and it seems to be a theme now on my blog. From Pumpkin Stew to Pumpkin Creme Brulee. The Pumpkin Brulee is custardy and reminiscent of pumpkin pie filling, rich on the vanilla bean side. I finished the pumpkin custard with the torched sugar layer, which makes a nice accompanying crunch to the smooth lightly textured creme. What are you doing with your pumpkins this October?

Recipe: Pumpkin Creme Brulee

Adapted from Food Network's Guy Fieri

Time: 1 hr plus cooling Serves: 8

Ingredients:

3 1/2 cups (793 mL) heavy cream, divided

1 teaspoon (5 mL) ground cinnamon

1 teaspoon (5 mL) ground nutmeg

1/2 teaspoon (2 mL) ground ginger

1 vanilla bean, cut lengthwise to expose seeds

8 egg yolks

1 cup (225 mL) sugar, plus 4-8 tbsp for sugar top

1/2 cup (118 mL) whole milk

2 cups (450 mL) canned pumpkin puree

Process:
1) Preheat the oven to 300º F (150ºC). In a medium sauce pan, over medium heat, add 2 cups (450 mL) of the cream, spices, and vanilla bean. Bring to a boil and remove from heat.
2) In a medium bowl, whisk the yolks with the sugar until the mixture is pale yellow and the sugar is dissolved.
3) Add the remaining 1 1/2 cups (343 mL) of cream and the 1/2 cup (118 mL) of milk to the cream and spice mixture. Slowly incorporate the yolk and sugar mixture. Strain the liquid through a sieve, reserving all liquid in a medium to large bowl. Whisk in pumpkin puree. With the removed vanilla bean, scrape all seeds into the mixture using a knife (as shown above). Whisk to incorporate.
4) Boil water in a tea kettle. Divide the pumpkin mixture evenly into the custard dishes. Add the boiling water into the baking dish that is holding the custard dishes. Fill to half way up the sides of the dishes, and be careful not to let the water into the custard.
5) Bake for 35 to 45 minutes, or until the custard is mostly set. Remove the brulee from the oven and let cool to room temperature. Refrigerate Pumpkin Brulee for at least 4 hours or preferably overnight.

To Serve:
Sprinkle each custard with about a tbsp of sugar. With a kitchen butane torch, melt and slightly brown the sugar. Repeat two more times with sugar and torch to create a more crunchy layer.

Velvety Pumpkin Stew

2011-10-22T21:35:00.000-07:00

Living with our new housemates, we both (Billy and I) benefit from being with friends who are so like-minded. Billy and Justin are record collectors, and appreciators of the arts (among other things), and Lindsey and I have our love of cooking and baking. This recipe comes from Justin's mom, who passed it on to Lindsey, and Lindsey was kind enough to show me the process and share dinner with us! It is a hearty beef stew cooked inside of a large pumpkin. It is perfectly seasonal, warms the soul, and the stew itself so velvety delicious. This approach is creative to boot, who can resist such a cute idea?

Recipe: Velvety Pumpkin Stew
Recipe adapted from Janice Schatzinger
Serves: 6 Prep Time: 30 min Total Time: 3 hrs

Ingredients:
1 large (10-12 lbs) Pumpkin, able to fit in your oven
2 lbs Stew Meat, browned in skillet, and drained
2 cans of 14 oz Stewed Tomatoes with Italian Seasonings, chopped
1 bay leaf
2 carrots, sliced and/or chopped
1 large onion, finely diced
4-5 Russet Potatoes, diced
1 Bellpepper, diced
3 cups (700 mL) Beef Broth
2 tbsp olive oil (30 mL), plus 1 tbsp (15 mL) for glazing pumpkin
salt, pepper to taste

Culinary Process:
1) Prep Pumpkin. Slice at an angle, creating a large enough hole to pour stew into. Remove seeds and pulp. Set Seeds aside for roasting.
2) Place browned meat in stew pot, and add all ingredients (reserving the 1 tbsp olive oil for outside glaze).
3) With lid on, simmer stew for 1 hour and 15 minutes, until vegetables are tender.
4) Heat oven to 325ºF (162ºC or Gas Mark 3). While stew is simmering, set prepped pumpkin on a cooking sheet. Brush olive oil on to pumpkin.
5) Pour stew into prepped pumpkin, place the pumpkin lid back in. Place in oven and bake for 45 minutes.
6) Carefully remove from oven and serve.

Serving Options:
Serve with homemade bread and butter. The Pumpkin serves as a great center piece to impress your guests!

Pumpkin Seeds:
1) Boil for 10 minutes. Strain, keep in colander, and add 2 tbsp butter to coat.
2) Spread out on parchment paper on a baking sheet. Sprinkle liberally with salt.
3) Roast at 325ºF (162ºC or Gas Mark 3) on the middle rack for 40 minutes or until crunchy. Stir every ten minutes, add more salt if needed.
4) Remove from oven, let cool before serving.

Thanks Lindsey!

Humble Beginnings

2011-10-17T19:22:00.000-07:00

So I'm beginning this blog under curious terms, the intent did not start out this way, as it was supposed to be a place flourishing with recipes from a Braumeister's Wife (Brewer's Wife). But it just so happens as I have opened up shop, that my husband and I have fallen under tough times. Because of this, my blog's beginnings are truly humble beginnings. We now shop for ingredients with money left over at the end, rather than a whole budget dedicated to the purchase of food. I have to share with you where we are honestly at because maybe others, and I'm sure of it, are in the same boat we are in. Maybe we can help each other out as fellow food lovers, seeking better times, yet who still need to eat now; or maybe this blog will just serve to show our development as "gourmetiers."
I have to admit, I'm not that good at saving money when it comes to buying groceries. I have other friends who are amazing at this, but I am definitely in the learning stages of saving. I have some issues. I love to eat as healthy as possible. Now these days healthy is a relative term, but you can read our views on our family blog. I like to shop organic and eat as little processed food as possible. In these tighter times, I struggle with mixing these concepts: saving money and eating healthy. Sometimes the tiny budget wins out and I compromise on things (organic or heavily vegetable based meals), but we hope our health understanding still sculpts our newly adapted $45 (or less) a week budget.

Cheap Ideas for Two or More:
#1) Spaghetti or Fettuccine with Tomato Sauce (canned tomato paste and diced tomatoes) with Ground Beef. Use on hand dried spices, ideas include: oregano, italian seasoning, salt, pepper, red pepper flakes, bay leaf (discard afterwards). Also add one chopped vegetable such as bellpepper or carrots.

#2) Vegetarian Bean Soup in the crock pot. Use MSG free vegetable/chicken bouillon, or create your own broth from scratch and save for later, individual uses. Use dried beans and soak over night in water, next day rinse and add to crock pot, cover with broth. Add any odds and ends of other bean packs that have been in your pantry for awhile. Toss in a diced tomato or two, carrots, onion, garlic. Suggested spices: red pepper flakes, cumin, salt, pepper, italian seasoning, bay leaf (discard afterwards).

#3) One Meat, Three Meals: Pork Roast. Carnitas Tacos, Carnitas Chili with Custard Cornbread, and Southwestern Savory Bread Pudding.

#4) Potato Soup

#5) Meat and Vege on Sale. Buy whatever meat is on sale or cheapest (with it looking good to eat of course). Sometimes a whole chicken is on sale where you can use the meat for two meals. Prepare it how you wish with vegetables of your choice or again whatever was on sale.

By the grace of God, I hope our blog flourishes and brings you and your family great meal and dessert ideas in the future to come! Thank you for stopping by!
-Rachel R

P.S.: What are your cheap meal ideas?

Light and Airy, Summer Strawberry Cheesecake

2011-07-13T09:02:00.000-07:00

For my birthday a few weeks back, all I really wanted to do was bake. I love to bake and hardly do just for myself and Billy. So I asked my mom over to bake up two delicious cheesecakes. She has a great Espresso Chocolate Macadamia Nut Cheese Cake that she has always made since my sisters and I were little girls. She took on hers, and I took on a totally new and different recipe, Zoe Francois' No Bake Strawberry Cheesecake. I really love how this recipe turned out, super delicious and bright. It was a great cheesecake to make in the heat of summer, no oven just the chill-factor. Also other reviewers of this recipe thought it was more like a Chiffon rather than cheesecake, but you can't deny the cream cheese flavor. Overall it's just really light and airy, with bright strawberry flavors, and oh to make things even better, the crust is pulled together by delicious Nutella.

Recipe: Summer Strawberry Cheesecake

Adapted from Zoe Francois

Time: 1 hr (plus two chilling times about 3 hrs)

Ingredients:
Crust:

7 whole graham crackers

4 tablespoons unsalted butter, melted

2 tablespoons nutella

2 tablespoons brown sugar

pinch salt

2 tablespoons cocoa powder

Strawberry Topping:

1 pound fresh or frozen strawberries, washed and stemmed

1/4 cup sugar

1 envelope unflavored gelatin

Cheesecake Batter:

16 oz cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 1/4 cups strawberry topping (recipe below)

1/2 cup heavy cream

Process:
For the crust:

1) In a food processor add graham crackers, butter, nutella, brown sugar, salt, and cocoa powder. Process until everything is incorporated. Scrape down sides to make sure everything gets mixed in.

2) Scoop out mixture into an 8 or 9-inch spring form pan. Press down with fingers to make sure it is evenly leveled. Set aside.

Strawberry topping:

1) Add strawberries, sugar, and 2 tablespoons of water to a medium-sized saucepan. Bring to a simmer over medium heat for about 15-20 minutes or until strawberries are soft.

2) Blend or process berried and return to pot.

3) Sprinkle the gelatin over 2 tablespoons of cold water in a small bowl. Allow it to sit for about 1 to 2 minutes and transfer to strawberries in pot. Whisk to incorporate gelatin into the strawberry puree, and set aside.

Cheesecake Batter and Assemble:

1) With a mixer, mix the cream cheese and sugar on medium-low speed until smooth. Add the vanilla extract and the strawberry topping, (RESERVE 3/4 cup strawberry topping for the top layer).

2) In a separate bowl whip the heavy cream until peaks begin to form, fold into cream cheese mixture.

3) Pour the cheesecake into the prepared pan with the nutella crust. Let set in the refrigerator for about 2 hours.

4) Once the cheesecake is set, pour the remaining 3/4 cup strawberry topping over first layer (you may need to re-heat the strawberry topping a little so that it can be poured easily over cheesecake).

5) Set cheesecake back in the fridge and allow top strawberry level to set for about an hour.

To Serve:

Run a knife along cheesecake and then loosen the spring form pan. Release the cheesecake gently.

Stout Float Cupcakes with Beer Syrup Drizzle

2011-06-22T09:20:00.000-07:00

With Billy's love for beer and brewing, I think that it has finally seeped its way into my heart as well, for its different beloved qualities. Although I can appreciate its different tastes, and notes, I still can't finish my own glass, its rather just sips and handing it back to my hunny. Since I don't drink it like a normal person, I still am fond of it and wanted to use it in something I'd really appreciate. So I thought beer might be a great liquid substitution in cupcakes. And then the image in my February issue of Bon Apetit's Chocolate Stout Float popped into my mind. So I combined my wandering ideas (beer appreciation, cupcakes, stout ice cream float), and made Stout Float Cupcakes with Beer Syrup Drizzle.

Recipe: Stout Float Cupcakes with Beer Syrup Drizzle

Inspired by/Adapted from Baking Bite's Root Beer Float Cupcakes

Makes about 12-14 cupcakes

*Note: I followed her recipe but substituted beer in for root beer. I also created a chocolate beer bottom layer to imitate the appearance of a chocolate stout float.

Ingredients:

Beer Syrup:

12 oz Stout (We used Lagunitas Cappuccino Stout)

6 tbsp sugar

Cupcakes:

1 1/3 cups all purpose flour

1 tsp baking powder

1/4 tsp salt

6 tbsp butter, room temperature

3/4 cup brown sugar

1 large egg

1 tsp vanilla extract

1/3 cup milk

3 tbsp cocoa powder

Beer Syrup Drizzle:

1/2 cup powdered sugar

2 tbsp beer syrup

1 tbsp water

Vanilla ice cream, to serve

Cupcake Process:

1) Preheat oven to 350º F. Line a 12-cup muffin tin with paper liners.

2) In a small saucepan bring beer and sugar to a boil, reduce temperature to medium, and simmer for about 15-20 minutes. Once beer is syrupy, turn off heat and set aside. (You won't use it all for the recipe, only 1/3 cup.)

3) In a bowl, whisk together flour, baking powder and salt.

4) In another bowl, cream together butter and brown sugar, making sure there aren't any clumps. Beat in egg, vanilla extract, 1/3 cup of the beer syrup, and milk. Add dry ingredients into wet ingredients, and stir until just combined.

5) Remove about 1 1/4 cups of batter into a separate bowl. Add cocoa powder and stir until just combined.

6) Evenly distribute chocolate batter among each paper liner in prepared tin (about 2 tbsp each). Use a spatula to level out the chocolate layer.

7) Evenly distribute the rest of the regular batter on top of the chocolate bottom layer, the batter should fill each cup about 3/4 full. Use a clean spatula to level out each cupcake.

8) Bake for 16-18 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Cool cupcakes completely on a wire rack.

Beer Syrup Drizzle:

While cupcakes are baking, whisk together powdered sugar, beer syrup, and water until mixture is smooth and thin enough to drizzle.

Assemble: Add a scoop of ice cream to each cupcake and finish with the beer syrup drizzle.