Pickled Asparagus

We had to be creative with all of the asparagus we aquired in June here's a great recipe.

Overnight Pickled Asparagus

Ingredients:

Brine: (for about 4 quarts)

• 4½ cups water 
• 4½ cups white distilled vinegar (5%) 
• 6 small hot peppers (optional) 
• ½ cup canning salt 3 teaspoons 
• dill seed (or dill weed)

In each quart jar, add:

• ¼ teaspoon garlic powder 
• 1 teaspoon dehydrated onion

 Asparagus: cut to height of bottle

 

Directions:

1.    Bring pan of water to a boil.  Blanch asparagus by boiling for 90 seconds and then place in ice water to cool.

2.    Once cool, pack asparagus into quart jars as tight as possible.

3.    Bring water, vinegar, peppers (optional), salt and dill to a boil.

4.    With jars tightly packed, pour hot brine over the asparagus, top with lid and allow to cool to room temperature.

5.    Place in refrigerator and use within 2-3 weeks.  Ready to eat within 24 hours.

Cream of Asparagus Soup

We made this several weeks ago with some of the asparagus we froze back in June. It was delicious!
 Cream of Asparagus Soup
Ingredients:

• 2 lbs of asparagus ends trimmed and cut into 1 inch pieces
• 1 cup diced onion
• 3 cups chicken broth
• 1/4 c butter
• 1/4 all-purpose flour
• 2 tsp salt
• 2 pinches ground black pepper
• 2 cups milk
• 1 cup sour cream
• 2 tsp lemon juice

Directions

1. In a large saucepan, combine asparagus, chopped onion, and 1 cup chicken broth. Cover, and bring to a boil over high heat. Reduce heat, and simmer uncovered until asparagus is tender, about 12 minutes. Process the mixture in a blender to puree the vegetables (we used an immersion blender). Set aside.
2. In the same saucepan, melt the butter over medium-low heat. Stir in the flour, salt, and pepper. Cook, stirring constantly for 2 minutes. Whisk in the remaining chicken broth, and increase the heat to medium. Cook, stirring constantly until the mixture boils. Stir in the asparagus puree and the milk.
3. Put the sour cream in a small bowl, and stir in a ladleful of the hot soup. Add the sour cream mixture and the lemon juice to the soup. Stir while heating the soup to serving temperature, but don't allow it to boil. Serve immediately.

Frozen Chocolate Mint Mousse

David wanted something other than the typical cookies or ice cream for dessert.  So he searched the Mrs. Field's Best Ever Cookie Book and found this amazing recipe.  I tweaked it a little to suit what we had.  It was delicious!  Very rich and creamy!  I ran out of whipped cream, and didn't have any fresh mint, so we didn't have any garnish.

Ingredients

• 8 ounces semisweet chocolate, finely chopped (we didn't have any, so I used some Hershey's mint chocolate chips)
• 2 large egg whites
• 2 pinches cream of tartar
• 1/2 cup granulated sugar
• 1/4 cup water
• 1 cup heavy cream, chilled
• 1/2 tsp mint extract
• 1/2 cup dark chocolate chips coarsely chopped
• Whipped cream and fresh mint for garnish

Directions

1. Melt semisweet chocolate (either in a double boiler or in the microwave - 50% power, stir every 30 seconds) Set aside to cool slightly
2. Meanwhile beat the egg whites with a pinch of cream or tartar, until stiff peaks form.
3. In a small saucepan boil the sugar and water with another pinch of cream of tartar until it reaches 234 F to 240 F (soft-ball stage).
4. With the mixer going, carefully pour the hot sugar syrup into the egg white to make a stiff glossy meringue.  Fold the melted chocolate into the meringue to make chewy lumps. 
5. In a medium bowl, beat the heavy cream until soft peaks form.  Add the mint extract and keep beating until stiff peaks form.  Fold the chopped dark chocolate chips into the whipped cream.  Spoon the mousse into individual dessert bowls or glasses, cover with plastic wrap and freeze until form, about 2 hours.
6. Serve with whipped cream and fresh mint.

One Pan Mexican Quinoa

I was looking for something new on pinterest today, and found this recipe.  I had almost everything.  I didn't have jalapenos,  or a can of rotel.  So I used a can of diced tomatoes and a can of green chiles.  I suppose the recipe as is would be a bit spicier.  I also didn't have any more canned black beans so I had to cook some (the pressure cooker is so great for that), and it didn't get done in time to add while it was cooking, so I added it at the end.  It still tasted great, and was already warm since it had just been cooked.  I didn't have any fresh cilantro, but that would have been great!

 One Pan Mexican Quinoa

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 jalapenos, minced
• 1 cup quinoa
• 1 cup vegetable broth
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 cup corn kernels
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 1 avocado, halved, seeded, peeled and diced
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro leaves

Directions

• Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
• Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
• Serve immediately.

Argentine Chorizo

Last month Aaron made some chorizo.  Eventually he wrote down the recipe so he could remember and I could post it. It's in metric measurements because that's how he got the recipe, and that's how he'll make it in the future.  I love that our kitchen scale weighs both ways.
 
• Pork shoulder roast, 8 kg
• Pancetta, 2 kg (could substitute other fat)
• 25 grams paprika (I used a mild version)
• 25 grams ground white pepper
• 10 grams oregano
• 170 grams salt
• 3 garlic cloves (minced)
• 200 ml apple juice or cider
 

1. Using a meat grinder with a large (8-10 mm) plate, grind up the pork and the pancetta and mix well together. Add the dry ingredients and mix into the meat. Add the garlic and apple juice and knead the mixture between your fingers until it begins to stick together (5-10 minutes). 
2.  Prepare hog casings per package directions and rinse well with water. Thread the casings onto the sausage-stuffing tube and start slowly filling each chorizo, twisting the casing when it reaches about 4-5 inches long (or the desired length). Let rest a few days in the fridge and then cook or freeze for later use.   

 Note: The best way I (Aaron) found to cook them is to boil them first until at 160-165 degrees and then smoke on the grill for 5-10 minutes.

Snickers Pie

I first made this 8 years ago.  I don't make it very often, which I suppose is why I haven't posted the recipe. It is really delicious.  A bit time consuming, but worth it.  This is my contribution to Pi day 3-14 !!!  I changed a few things from the original recipe just to make it a little easier.

Snickers Pie

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1 tablespoon white sugar
• 6 tablespoons butter, melted
• 6 tablespoons all-purpose flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 4 ounces semisweet chocolate chips
• 1 (1 ounce) square unsweetened
• chocolate, chopped
• 1/2 cup butter, diced
• 1/2 cup white sugar
• 1 egg
• 1 egg white
• 1 teaspoon vanilla extract
• 4 (2.16 ounce) Snickers bars, chopped
• 8 ounces cream cheese, softened
• 1/3 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 ounces milk chocolate, chopped
• 2 tablespoons heavy whipping cream

Directions

1.  Preheat oven to 350 degrees F (175 degrees C).
2.  To Make Crust: In a medium mixing bowl combine graham cracker crumbs, sugar, and melted butter. Mix all together and press mixture firmly into a 9 inch pie pan. 
3. To Make Fudge Layer: In a medium mixing bowl combine flour, baking powder, and salt. Mix well. In a double boiler melt semisweet chocolate and unsweetened chocolate together with 1/2 cup butter or margarine, stirring until smooth. Cool slightly.
4. Meanwhile beat sugar, whole egg, and egg white in a medium bowl until slightly thickened. To this mixture add vanilla and cooled chocolate. Mix until well blended. Stir in dry ingredient mixture and mix until just combined. Pour mixture into crust and bake in preheated oven for about 17 minutes, or until just set. Cool on a rack for 10 minutes. Place candy bar slices on this layer.
5. To Make Cream Cheese Layer: In a medium mixing bowl beat cream cheese and sugar until blended. Add egg and vanilla extract and beat until smooth. Spread mixture over candy bars and bake for 15 minutes, or until set. Cool on rack.
6. To Make Garnish: In a small saucepan stir milk chocolate and whipping cream over low heat until smooth. Drizzle over pie. Refrigerate and serve chilled. 

Chocolate Cherry Stack Cake

 I made this for Valentine's Day.  I don't have 6 inch cake pans, so I doubled it and used 10 inch cake pans.  I cooked them a little longer, and it worked great.  For some reason my frosting didn't make stiff peaks, but it still tasted great! 

 

 Chocolate Cherry Stack Cake

Ingredients

• 3/4 cup plus 1 teaspoon all-purpose flour
• 1/3 cup plus 1 teaspoon unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/3 cup unsalted butter, softened
• 3/4 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup sour cream

 Directions

1. Preheat the oven to 350 degrees F. Grease two 6x2-inch round cake pans or springform pans. Mix 1 teaspoon each flour and cocoa powder; dust pans. Set pans aside.
2. In bowl combine 3/4 cup flour, 1/3 cup cocoa powder, baking powder, baking soda, cinnamon, and salt; set aside.
3. In large bowl with electric mixer beat butter on medium to high for 30 seconds. Add sugar; beat until smooth and fluffy. Beat in eggs and vanilla until smooth. Beat in sour cream and flour mixture. Pour batter in pans; spread evenly.
4. Bake 22 to 26 minutes or until top springs back when lightly touched and edges begin to pull away from sides of pan. Cool in pans on wire rack 10 minutes. Remove from pans; cool on rack.
5. Use serrated knife to horizontally cut cakes in half to make 4 layers total. Place bottom layer on plate; spread with 2/3 cup frosting. Repeat with layers. Place top layer on cake. Heap remaining frosting, swirling in peaks. Refrigerate. To serve, top with Chocolate-Dipped Cherries. Serves 8.

Cherry frosting
Ingredients

• 1 1/2 cups powdered sugar
• 1 8 ounce carton sour cream
• 1 cup whipping cream (do not use ultra-pasteurized whipping cream)
• 2 tablespoons maraschino cherry juice

 Directions

1. In a chilled large mixing bowl combine powdered sugar, sour cream, whipping cream, and cherry juice. Beat with the chilled beaters of an electric mixer on medium to high speed for 3 to 5 minutes or until fluffy.

Chocolate Dipped Cherries

Ingredients

• 16 maraschino cherries with stems
• 1/2 cup semisweet chocolate pieces
• 1 teaspoon shortening

Directions

1. Drain cherries; pat dry with paper towels. In small microwave-safe bowl combine semisweet chocolate pieces and shortening. Cook on 50 percent power (medium) 1-1/2 to 2 minutes or until melted, stirring once. Dip cherries in chocolate; place on waxed paper until set. Store, covered, up to 24 hours.

Chipotle Southwest Sauce

One evening for dinner Aaron wanted to spice up the hamburgers on the menu and found this sauce.
Chipotle Southwest Sauce
Ingredients

• 1/2 cup mayonnaise
• 2 tsp lime juice
• 1 tsp sugar
• 1 tsp minced fresh cilantro (we didn't have this on hand)
• 1/2 tsp paprika
• 1/2 tsp white vinegar
• 1/2 tsp water
• 1/4 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp ground chipotle chile
• pinch dried thyme
• pinch dried cumin

Directions
Mix all ingredients in a small bowl.  Cover and chill for an hour.

Mounds Brownies

Aaron found this awesome recipe and made these for dessert on Sunday. It's a good thing he took half of them to work on Monday, or I may have eaten the whole pan myself.

Mounds Brownies

Ingredients:

• 1 Family Size (9x13) pan of brownies, prepared
• 5 1/3 Cups shredded coconut (1 pkg)
• 14oz Can sweetened condensed milk
• 1 ½ Cups powdered sugar
• 1 Can of chocolate frosting

Directions:

1. Prepare brownies and let cool completely.
2. In the bowl of your mixer combine coconut, sweetened condensed milk, and powdered sugar until all ingredients are incorporated.
3. Spread coconut mixture over brownies.
4. Place can of frosting in the microwave for 10 seconds (please be sure to remove foil liner and lid) until pourable.
5. Pour frosting over the coconut mixture. Let cool and set up.

Black Bean Quinoa Bread

Aaron found this recipe on Chef Brad's website.  He tweaked it a bit, and came up with this: 
Ingredients:

• 1 Tbsp yeast 
• 2/3 Tbsp salt
• 1 c. bean flour (we've used black and red)
• 2 2/3 c. Bread flour
• 2 cups water
• 3/4 c cooked quinoa (we used black)

Directions:

1. Mix dry ingredients together.  Then add the water and quinoa. Knead in stand mixer for 8 minutes.  Add flour as needed.
2. Shape into loaf (round or oblong).  Spray baking sheet or using parchment paper. Let rise for until double in size, about an hour.
3. Preheat oven to 450.  Place a pie tin of water on the bottom rack.  Put loaf in the oven on middle rack.  Spray loaf with water. Turn down oven to 400.  Bake for 40-50 minutes until done.

So hearty and delicious!  To get the bean flour he took dry beans and used a wheat grinder to make them into a flour.  There's a video on Chef Brad's link.