Picadillo! Not peccadillo mind you--pee-kah-DEE-yoh! It's a dish made with ground meat and vegetables and it was a Cubano kitchen staple for me growing up. In addition to Mama Pidal's lentil soup, this was one of the first things I ever cooked for myself. In fact, I can remember cooking these two recipes together on the first weekend I ever ventured into cooking non-pasta/stir-fry food for myself.
There are variations on picadillo, of course, but this is my mother's spin on it, and I have to say that it's delicious just as it is, and VERY easy to make, so I highly recommend it! The word "picadillo" comes from the Spanish word "picar," which means to finely chop. I remember that sometimes my mother would have leftover picadillo, not quite enough to make a filling dinner for the three of us, that she would mix with cooked white rice in a casserole dish and top with slices of cheese. Then she'd bake it so the cheese would melt. YUM. Best of leftovers! This is also good as a burrito or taco filling.
Last night while waiting for Jeremy to come home, I decided to throw together a pan of picadillor for dinner. Jeremy had bought the ingredients a few days earlier, because he is a love, and had somehow managed to find quite possibly the largest green bell pepper I've ever seen. I seriously need to get a digital camera to document things like this because the thing was the size of my head. After cutting it in half and removing the seeds, I started to dice up half of it. I swear I just kept chopping and chopping, and there was still more pepper to chop. I finally ended up putting half of the thing away in the fridge and out of my sight.
I also diced one sweet onion and then minced 3 small cloves of garlic. (You can use less, but I love garlic, so I use a little extra.) I poured some olive oil into a large fry pan (use one with a lid), enough to just coat the bottom of the pan, and turned the heat up to medium high, then added my veggies when it was nice and hot. You let those cook for a few minutes, stirring frequently, until the onions start to get transparent and you're about to drool because your house smells so delicious. Then you add a pound of ground lean turkey or ground lean beef. I tend to always use turkey because it's less fatty, and Jeremy bought me the natural, non-antibiotic/growth hormone Wild Harvest brand from Shaw's, which actually just LOOKED like better quality poultry than other brands of ground turkey I've used in the past. (Kudos to you, Jeremy.) Use the leanest meat you can find to prevent your dish from getting greasy---our turkey was only 7% fat. Sprinkle the meat with salt and pepper and use a wooden spoon to break it up into little chunks (this is the "picar" element of the dish), stirring to allow the meat to cook on all sides. This will take a few minutes.
After you've cooked the meat nearly all the way, add some other seasonings, like garlic and onion salt or some adobo powder. Then add about a quarter cup of ketchup. Turns out we were nearly out of ketchup last night and the amount in the bottle just didn't look like enough. Lucky for the Tridal household, I frugally save the little single-serve ketchup packets that come with our take-out let's-eat-unhealthy-crap meals so the four we had sitting in the fridge were enough to tide us over---I knew they'd come in handy one day. (As a side note: some people use diced tomatoes, but I find that this can make the dish watery, and sometimes the taste of cooked tomatoes just doesn't do it for me, so I just stick with ketchup. If it's good enough for Mama Pidal, it's good enough for me.) Stir the ketchup in thoroughly, then add a generous dash of Worcestershire sauce (one of my favorite things about Worcestershire sauce is hearing my Cuban mother try to pronounce "Worcestershire" and just ending up saying "Worchesshersher") and two tablespoons of capers. Or, if you're not into capers, add a couple of tablespoons of chopped olives. Or, if you're REALLY adventurous, add both.
After you've stirred everything into a glorious melange and tasted to adjust your seasonings, lower the heat to very low, put the cover on the pan and let everything cook and simmer together for at least 10 minutes, no more than 20. Make sure to stir every couple of minutes so that nothing sticks to the bottom of the pan or burns, and discard any water that accumulates on the inside of the pan lid to prevent your dish from getting soggy. It's so good! The dish I made last night was particularly good because the turkey was just so good. I really think it makes a significant difference when you use the highest-quality meat. Jeremy has been eating this dish since we moved in together and even he agreed that this was the best pan of it I'd cooked up. Huzzah!
I just love this dish. It's easy, it's relatively hassle-free, it's delicious and filling, and if you use turkey, it's pretty healthy. It's also so versatile: you can eat it as it is, you can use it as a filling for stuffed peppers, you can mix it with rice into a casserole, you can use it to fill tacos or burritos or empanadas or meat pies. Eating it takes me back home; it was one of my favorite dinners, I never got tired of it, and I didn't mind eating the leftovers. And it makes your house smell so good! I can't recommend it enough. If you do decide to try this one, let me know what you think and if you love it as much as I do!
Friday, October 2, 2009
Thursday, October 1, 2009
News that isn't really news
For some reason, there was NO Top Chef on last night. Boo! I guess we'll have to wait in suspense another week. Blargh.
A few mornings ago, while sleepily having coffee and oatmeal in front of CNN and trying to wake up enough to get myself on the bus to work, I caught a factoid that interested me (and also didn't surprise me). CNN had taken some poll where they asked Americans how they were faring with the rotten economy. Over half of the respondents had said that the one luxury they didn't want to give up on was going out to eat.
Like I mentioned, I find this interesting and also not surprising, because I feel the same way. I haven't felt the economic meltdown quite so badly, and I'm still getting by, but I do feel the pressure to remain careful about my finances (though this has been ingrained in me since I was a tot by my frugal parents). I'm trying not to make frivolous purchases: I haven't bought loads of new clothes with the changing of the seasons, I've kept personal product purchases (a weakness of mine) at a minimum, and instead of buying books, I go to the library (well, except for cookbooks). But the one thing I haven't really cut back on is food, both in terms of groceries and restaurants.
What is it about eating out and eating well that is so hard for people to give up? Is it the luxury of having one's food prepared? Trying new things? Is it laziness? Or is it the social aspect? Something leads me to believe that this last one might have a lot to do with it. Eating is such a social experience. Getting together with others to share a meal is one of life's finest pleasures, at least that's how it seems to me. I'd gladly give up going to the movies, getting new books and clothes, and taking luxurious trips if it meant being able to have that many more meals out with friends. I'm sure that many more people are now cooking at home too, because of the economy, but I think the fact that people continue going out to eat regularly proves that it's too important of a social experience for us to give up on entirely. Perhaps it stems from the fact that eating is one activity all people must do and that almost all people enjoy, so it's the one thing that each of us has in common with all of our friends.
A few mornings ago, while sleepily having coffee and oatmeal in front of CNN and trying to wake up enough to get myself on the bus to work, I caught a factoid that interested me (and also didn't surprise me). CNN had taken some poll where they asked Americans how they were faring with the rotten economy. Over half of the respondents had said that the one luxury they didn't want to give up on was going out to eat.
Like I mentioned, I find this interesting and also not surprising, because I feel the same way. I haven't felt the economic meltdown quite so badly, and I'm still getting by, but I do feel the pressure to remain careful about my finances (though this has been ingrained in me since I was a tot by my frugal parents). I'm trying not to make frivolous purchases: I haven't bought loads of new clothes with the changing of the seasons, I've kept personal product purchases (a weakness of mine) at a minimum, and instead of buying books, I go to the library (well, except for cookbooks). But the one thing I haven't really cut back on is food, both in terms of groceries and restaurants.
What is it about eating out and eating well that is so hard for people to give up? Is it the luxury of having one's food prepared? Trying new things? Is it laziness? Or is it the social aspect? Something leads me to believe that this last one might have a lot to do with it. Eating is such a social experience. Getting together with others to share a meal is one of life's finest pleasures, at least that's how it seems to me. I'd gladly give up going to the movies, getting new books and clothes, and taking luxurious trips if it meant being able to have that many more meals out with friends. I'm sure that many more people are now cooking at home too, because of the economy, but I think the fact that people continue going out to eat regularly proves that it's too important of a social experience for us to give up on entirely. Perhaps it stems from the fact that eating is one activity all people must do and that almost all people enjoy, so it's the one thing that each of us has in common with all of our friends.
Tuesday, September 29, 2009
Peanut Butter Blossoms recipe, for Melis
This is for Melis.
Peanut Butter Blossoms
This is one of my favorite cookie recipes and one that I used to make all the time as a kid. They are really good, with or without the kiss on top. It's also fun to make them around Valentine's Day using the Dove chocolate hearts. Delicious!
This is one of my favorite cookie recipes and one that I used to make all the time as a kid. They are really good, with or without the kiss on top. It's also fun to make them around Valentine's Day using the Dove chocolate hearts. Delicious!
Sunday, September 27, 2009
More soup + peanut butter cookies, two ways
A batch of muffins, a pot of soup, and two batches of cookies. Yeah, I spent the weekend in the kitchen.
For soup, I made a variation of Mama Pidal's lentil soup, except using the cleverly packaged Goya 16-bean soup mix. I love bean soups because they are filling and also freeze excellently for future meals. I added the usual mirepoix, plus spinach and two packets of Goya sazon, along with some onion and garlic salts and the requisite salt and pepper. It made a LOT of soup, which is living in a giant pot on my stove top. In my dream world, I would have a giant pot of soup simmering on my stove top every day. One of my favorite smells is the blend of aromatics as they hit the soup pot, before they start cooking. If I could bottle it and sell it, I would. I'd call it Essence of Soup Pot---you could just have the odor of fresh soup pervading your kitchen, whether you were cooking or not. Yum.
Jeremy was an absolute gem today and cleaned the house while I sat on my ass drinking pumpkin spice coffee watching Project Runway on On Demand. So as a reward, I made him not one but two batches of peanut butter cookies. Because why stop at just one peanut-buttery treat? He deserves double the fatty delicious love. I made a batch of peanut butter oatmeal cookies and another of peanut butter molasses. I've made the latter before and brought them to work to share, and they were literally such a hit that the pile of them disappeared in just a couple of hours. I saw that I was on to something really good here, so I think these might be my secret weapon cookie. I feel like I could win wars (and hearts) with these things. (I also feel this way about my red velvet cupcake recipe.) So unfortunately, I'm keeping that recipe to myself.
But fortunately for you, I'm not a total selfish brat, so I do want to share the peanut butter oatmeal recipe with you. These cookies are AMAZING! They are so dense and filling. The recipe author, Nicole Rees, suggests arming yourself with a glass of milk, and I agree. So, make haste! Get thee to the oven and make these cookies. They are scrumptious.
CHEWY PEANUT BUTTER OATMEAL COOKIES - by Nicole Rees
Stir in flour and baking soda until almost all combined. Stir in the oats and raisins or chips if you're using. At this point, it will be a workout for your biceps to get a spoon through the dough. Allow the dough to rest at room temperature for 10 minutes.
Line baking sheets with parchment paper.* Drop walnut-sized chunks of dough, about 2 tablespoons, onto baking sheets, spacing at least 1 1/2 inches apart. (I found it easiest to scoop up a glob of dough with a metal dining spoon and then gently shaping it into a ball with my fingers; don't overhandle or the dough will get melty.) These cookies don't spread very much, which is nice
Bake for 13 to 14 minutes, until golden at the edges and puffed in the centers but not quite set. Don't overbake! Allow to cool for 3 minutes on cookie sheet before transferring to wire rack to cool completely.
*Using parchment paper on cookie sheets? A revelation. No need to grease the sheets, which always leads to greasy clean-up later. No burnt bottoms. No cookies sticking to the sheet. All around a fabulous tip. I'll never grease cookie sheets again, and neither should you. Thank you, Nicole Rees.
For soup, I made a variation of Mama Pidal's lentil soup, except using the cleverly packaged Goya 16-bean soup mix. I love bean soups because they are filling and also freeze excellently for future meals. I added the usual mirepoix, plus spinach and two packets of Goya sazon, along with some onion and garlic salts and the requisite salt and pepper. It made a LOT of soup, which is living in a giant pot on my stove top. In my dream world, I would have a giant pot of soup simmering on my stove top every day. One of my favorite smells is the blend of aromatics as they hit the soup pot, before they start cooking. If I could bottle it and sell it, I would. I'd call it Essence of Soup Pot---you could just have the odor of fresh soup pervading your kitchen, whether you were cooking or not. Yum.
Jeremy was an absolute gem today and cleaned the house while I sat on my ass drinking pumpkin spice coffee watching Project Runway on On Demand. So as a reward, I made him not one but two batches of peanut butter cookies. Because why stop at just one peanut-buttery treat? He deserves double the fatty delicious love. I made a batch of peanut butter oatmeal cookies and another of peanut butter molasses. I've made the latter before and brought them to work to share, and they were literally such a hit that the pile of them disappeared in just a couple of hours. I saw that I was on to something really good here, so I think these might be my secret weapon cookie. I feel like I could win wars (and hearts) with these things. (I also feel this way about my red velvet cupcake recipe.) So unfortunately, I'm keeping that recipe to myself.
But fortunately for you, I'm not a total selfish brat, so I do want to share the peanut butter oatmeal recipe with you. These cookies are AMAZING! They are so dense and filling. The recipe author, Nicole Rees, suggests arming yourself with a glass of milk, and I agree. So, make haste! Get thee to the oven and make these cookies. They are scrumptious.
CHEWY PEANUT BUTTER OATMEAL COOKIES - by Nicole Rees
- 3/4 cup oil
- 1/4 cup water
- 3/4 cup sugar
- 3/4 cup packed dark brown sugar
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp salt
- 1 cup plus 2 tbsp all-purpose flour
- 1/2 tsp baking soda
- 2 1/2 cups old-fashioned rolled oats
- 1 cup raisins or chocolate chips (note: I skipped these and found the cookies perfect without them)
Stir in flour and baking soda until almost all combined. Stir in the oats and raisins or chips if you're using. At this point, it will be a workout for your biceps to get a spoon through the dough. Allow the dough to rest at room temperature for 10 minutes.
Line baking sheets with parchment paper.* Drop walnut-sized chunks of dough, about 2 tablespoons, onto baking sheets, spacing at least 1 1/2 inches apart. (I found it easiest to scoop up a glob of dough with a metal dining spoon and then gently shaping it into a ball with my fingers; don't overhandle or the dough will get melty.) These cookies don't spread very much, which is nice
Bake for 13 to 14 minutes, until golden at the edges and puffed in the centers but not quite set. Don't overbake! Allow to cool for 3 minutes on cookie sheet before transferring to wire rack to cool completely.
*Using parchment paper on cookie sheets? A revelation. No need to grease the sheets, which always leads to greasy clean-up later. No burnt bottoms. No cookies sticking to the sheet. All around a fabulous tip. I'll never grease cookie sheets again, and neither should you. Thank you, Nicole Rees.
Saturday, September 26, 2009
Top Chef, season 6, episode 6
Oh no... deconstruction.
Playing with your food. Turning food into art. And all that.
But is there anything more pretentious and snobby and sort of inherently ridiculous than deconstructing food?
I know this is a trend that people seem to cream their pants over, but I just don't see what's so great about it. Yes, it looks interesting, and it is a challenge to do it well, and sometimes it can be fun, but seriously? I'd rather just have a cohesive, traditional dish done well that is cook properly and tastes great. I guess that's because I'm not a crazy foodie or chef. Maybe what really bothered me about the challenge was some of the foods they chose to deconstruct. I mean, paella? How do you deconstruct a dish that sort of already IS deconstructed? Paella is rice with vegetables and proteins and while they are mixed together, they aren't really blended. They are already separate elements that are placed side by side. Trust me on this---I've eaten a LOT of paella dishes in my life! And fish and chips also boggled my mind because there are three elements to it: fish, batter, and potatoes. Yikes. How do you deconstruct that?
And backing up to the quickfire and Eli's comment about Robin---I don't want to make light of anyone's struggle with cancer, and I find the fact that Robin overcame cancer empowering. But I also wasn't quite sure why she had to bring it up in this challenge. It was about good versus evil, not about overcoming personal struggles or personal battles. You can read a Q&A blog with Eli here to learn about why he said what he did. All struggles with cancer aside, Robin's dish seemed a little lame and I'm not sure it should have won the challenge.
I did think it was sweet that all the chefs (except Robin) wore red scarves as neckerchiefs in honor of Matin. Apparently the Frenchie lives on! And judging by the Quickfire, looks like scallops are back. Are scallops the new ceviche?
Do I think Kevin should have won the Elimination Challenge? Well, based on the fact that I'm not into deconstruction, I certainly think he executed an incredibly complicated dish very well. Mole has dozens of ingredients and the recipes often vary by region, so the fact that he was able to lay out something so complex on such a simple plate that everyone seemed to enjoy made him pretty deserving, in my eyes. I was sad to see Ron go, because he was a jolly guy, but his paella really was atrocious. And seriously, fuck Toby Young. What authority does he have to judge food AND be such a dick about it? I think he's just bitter because his tenure at Vanity Fair was such a spectacular failure and that he's such a magnificent twat. I was SO thrilled when Michelle told him off for his obnoxious comment about why was everyone pronouncing it pa-EY-yah instead of pah-EL-lah. Good for her.
Playing with your food. Turning food into art. And all that.
But is there anything more pretentious and snobby and sort of inherently ridiculous than deconstructing food?
I know this is a trend that people seem to cream their pants over, but I just don't see what's so great about it. Yes, it looks interesting, and it is a challenge to do it well, and sometimes it can be fun, but seriously? I'd rather just have a cohesive, traditional dish done well that is cook properly and tastes great. I guess that's because I'm not a crazy foodie or chef. Maybe what really bothered me about the challenge was some of the foods they chose to deconstruct. I mean, paella? How do you deconstruct a dish that sort of already IS deconstructed? Paella is rice with vegetables and proteins and while they are mixed together, they aren't really blended. They are already separate elements that are placed side by side. Trust me on this---I've eaten a LOT of paella dishes in my life! And fish and chips also boggled my mind because there are three elements to it: fish, batter, and potatoes. Yikes. How do you deconstruct that?
And backing up to the quickfire and Eli's comment about Robin---I don't want to make light of anyone's struggle with cancer, and I find the fact that Robin overcame cancer empowering. But I also wasn't quite sure why she had to bring it up in this challenge. It was about good versus evil, not about overcoming personal struggles or personal battles. You can read a Q&A blog with Eli here to learn about why he said what he did. All struggles with cancer aside, Robin's dish seemed a little lame and I'm not sure it should have won the challenge.
I did think it was sweet that all the chefs (except Robin) wore red scarves as neckerchiefs in honor of Matin. Apparently the Frenchie lives on! And judging by the Quickfire, looks like scallops are back. Are scallops the new ceviche?
Do I think Kevin should have won the Elimination Challenge? Well, based on the fact that I'm not into deconstruction, I certainly think he executed an incredibly complicated dish very well. Mole has dozens of ingredients and the recipes often vary by region, so the fact that he was able to lay out something so complex on such a simple plate that everyone seemed to enjoy made him pretty deserving, in my eyes. I was sad to see Ron go, because he was a jolly guy, but his paella really was atrocious. And seriously, fuck Toby Young. What authority does he have to judge food AND be such a dick about it? I think he's just bitter because his tenure at Vanity Fair was such a spectacular failure and that he's such a magnificent twat. I was SO thrilled when Michelle told him off for his obnoxious comment about why was everyone pronouncing it pa-EY-yah instead of pah-EL-lah. Good for her.
CHEFTESTANT FAIL #7!
Wednesday, September 23, 2009
Just a thought
I really need (okay, maybe need is a strong word here, but definitely strongly want) a food processor.
Like say, oh I don't know, this one.
Some women lust after buff male movie stars, the latest pair of Manolos, or a multi-carat rock. I lust after kitchen appliances.
Like say, oh I don't know, this one.
Some women lust after buff male movie stars, the latest pair of Manolos, or a multi-carat rock. I lust after kitchen appliances.
Tuesday, September 22, 2009
Positively autumnal
It's fall! Well, it's felt like fall for most of September, but today it's official: day one of fall, my favorite season.
Maybe it's because I don't like heat very much, maybe it's because I'm a nerd and I still mentally run on a student's calendar so to me a year begins in September, maybe it's just because I like the way the air feels and smells and the way the daylight looks brighter and more intense---whatever it is, I love fall more than any other season.
Or maybe it's the food.
Oh, autumnal delights! Spicy and rich and warm and comforting. Fall means pumpkin and spice, soup and stew, casseroles, potato-y goodness, butternut squash, apples and all things made with them. It means Halloween (candy!) and Thanksgiving (stuffing!) and my and Jeremy's birthday in between.
This fall, in addition to the usual stuff like pumpkin bread and apple crisp, I've decided to bake pies. I've never actually baked a traditional pie with a fruit filling. Once I made a coconut cream pie for my dad's birthday from an America's Test Kitchen recipe and it was amazing, but it had a graham cracker crust. I've never actually made a pie with a rolled crust. So I've decided it's about high time to do so, from homemade crust to filling.
The problem is that our small kitchen has zero counter space. Zip. Zero. So I'm not sure where I'd roll out a whole pie crust. To solve this problem, I've purchased a pocket pie mold from Williams-Sonoma.
Egads! Tiny, adorable pies in shapes!
I got the heart-shaped one. They also have apple and pumpkin ones for fall but I thought I could at least use the heart all year round. So we'll see how things turn out. I'm sure it will take a few tries to make the perfect mini pie, but at least it'll be a tasty experiment. Here's hoping I have a digital camera by the time I make these so I can take some pictures.
In other kitchen news, I went a little crazy with Jeremy this weekend at Target getting things for our kitchen. I got a new omelette-size pan (12") that has a copper bottom, which Jeremy used last night to make some sausages and which he gave a raving review of approval to. (Jeremy then diced up the sausages and mixed them with cut-up asparagus, two kinds of pasta, and some sauce with freshly grated parm into a scrumptious "kitchen-sink" pasta casserole, which is his specialty.) I also got a set of wooden spoons to replace my melty-looking (and frankly, scary-seeming as a result of the meltedness) plastic spoons; a medium-size metal bowl (to use as an improvised double-boiler for melting chocolate, as I feel there are brownies on my horizon); and a large fine-mesh strainer for straining sauces and soups. (Did I mention that last year I bought a book that has 400 soup recipes? I'll be going through that one this fall and winter rather ravenously.) Oh huzzah. Of course, I still need to get some cake pans as I am planning on making some cakes, but thanks to my old roommate and her excess of kitchen goods, I have a loaf pan for making pumpkin bread.
What's your favorite fall food? Or is there another season you prefer?
Maybe it's because I don't like heat very much, maybe it's because I'm a nerd and I still mentally run on a student's calendar so to me a year begins in September, maybe it's just because I like the way the air feels and smells and the way the daylight looks brighter and more intense---whatever it is, I love fall more than any other season.
Or maybe it's the food.
Oh, autumnal delights! Spicy and rich and warm and comforting. Fall means pumpkin and spice, soup and stew, casseroles, potato-y goodness, butternut squash, apples and all things made with them. It means Halloween (candy!) and Thanksgiving (stuffing!) and my and Jeremy's birthday in between.
This fall, in addition to the usual stuff like pumpkin bread and apple crisp, I've decided to bake pies. I've never actually baked a traditional pie with a fruit filling. Once I made a coconut cream pie for my dad's birthday from an America's Test Kitchen recipe and it was amazing, but it had a graham cracker crust. I've never actually made a pie with a rolled crust. So I've decided it's about high time to do so, from homemade crust to filling.
The problem is that our small kitchen has zero counter space. Zip. Zero. So I'm not sure where I'd roll out a whole pie crust. To solve this problem, I've purchased a pocket pie mold from Williams-Sonoma.
Egads! Tiny, adorable pies in shapes!
I got the heart-shaped one. They also have apple and pumpkin ones for fall but I thought I could at least use the heart all year round. So we'll see how things turn out. I'm sure it will take a few tries to make the perfect mini pie, but at least it'll be a tasty experiment. Here's hoping I have a digital camera by the time I make these so I can take some pictures.
In other kitchen news, I went a little crazy with Jeremy this weekend at Target getting things for our kitchen. I got a new omelette-size pan (12") that has a copper bottom, which Jeremy used last night to make some sausages and which he gave a raving review of approval to. (Jeremy then diced up the sausages and mixed them with cut-up asparagus, two kinds of pasta, and some sauce with freshly grated parm into a scrumptious "kitchen-sink" pasta casserole, which is his specialty.) I also got a set of wooden spoons to replace my melty-looking (and frankly, scary-seeming as a result of the meltedness) plastic spoons; a medium-size metal bowl (to use as an improvised double-boiler for melting chocolate, as I feel there are brownies on my horizon); and a large fine-mesh strainer for straining sauces and soups. (Did I mention that last year I bought a book that has 400 soup recipes? I'll be going through that one this fall and winter rather ravenously.) Oh huzzah. Of course, I still need to get some cake pans as I am planning on making some cakes, but thanks to my old roommate and her excess of kitchen goods, I have a loaf pan for making pumpkin bread.
What's your favorite fall food? Or is there another season you prefer?
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