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salt and pepper thursday march 13 2014 second sunday supper mardi gras style gumbo king cake etc i can t believe i haven t been documenting our second sunday supper events that all ends now last year salt and i made a new year s resolution to host a dinner party at least once a month we even went so far as to do what saturday night live did and completely own a particular day and second sunday soup was born we switched to second sunday supper when the warm weather made soups a bit less appealing and that name stuck anywho one year and a couple months later we are still at it this month was mardi gras new orleans themed we had a smaller group this month which was fine considering we were pretty worn out i made a pretty traditional creole gumbo with sausage shrimp and smoked oysters salt made fresh biscuits and blondies with m m s to represent mardi gras beads robyn made a very delicious bananas foster cake think pineapple upside down cake but with bananas instead of pineapple carmen made a king cake but with no plastic baby inside next month theme is still undecided but we re hoping for something springy posted by pepper at 4 18 pm no comments labels dessert lansing second sunday supper soups stews monday february 24 2014 playing with your food molecular gastronomy ok so it s been a while since i ve posted but it is a goal of mine to start posting more regularly this year and since we re already two months into this year i d better crack on my introduction to molecular gastronomy last night i went to my first meet up with the mid michigan food club i d been getting the emails from the club for sometime now but never took the plunge however the topic of molecular gastronomy and the promise of getting to play with some unusual ingredients was too much for me to pass up we learned about emulsifiers stabilizers and thickeners that can transform every day cooking from perfectly smooth mac and cheese to a vinaigrette that will never break here are the aforementioned special ingredients we played with liquid lecithin used for emulsifying ph neutral ingredients which we used to make buffalo style wing sauce xanthan gum used for emulsifying and thickening which we used in an italian dressing for salad sodium citrate used to prevent protein curdling in dairy which was used in a very delicious mac and cheese with smoked gouda and white cheddar cheeses wondra flour an instant thickener used to thicken the beef stew and tapioca maltodextrin used to create powders from high fat liquids which we used with nutella and served with caramelized bananas and vanilla ice cream i would have like to play around with the presentation of the food we made a little more since i think part of the fun of molecular gastronomy is presenting your food in innovative and unusual ways so el bulli it was not nonetheless it was fun to play around with new cooking methods and we got to take home some samples of the ingredients to continue our fun at home here s a link to the guy who ran the demonstration and the recipes we tried out last night posted by pepper at 10 58 am no comments labels molecular gastronomy wednesday november 21 2012 thanksgiving virgin believe or not but tomorrow will be the first time i have ever cooked thanksgiving dinner for the family salt and i decided to stay in lansing this holiday partly because we didn t want to schlep down to central indiana for one day and partly because we have some dear friends here originally from hawaii who can t go home for the holiday once we decided on staying we casually invited my parents to come up from indianapolis since they have never visited us in the two plus years that we ve been here we figured they d pass as usual and take the easy hour drive down to bloomington to have turkey with my sister and her family surprise they decided to visit us this year so a cookin we will go we re going mostly traditional as one might expect but with a few non traditional items thrown in to keep everyone on their toes menu amuse bouche i haven t decided yet tbd soup mussel chowder caramelized onion mushroom and goat cheese crostini main herb roast turkey roasted carrots and parsnips roasted brussel sprouts with balsamic glaze candied sweet potatoes from our friends m and jc cranberry relish from grandpa and grandma salad greens with cranberries and goat s cheese dessert pumpkin cheesecake mocha pie lemon cookies pecan tartlets from grandpa and grandma posted by pepper at 11 18 am no comments labels holiday menu poultry saturday april 23 2011 artichoke and goat cheese bruschetta artichoke and goat cheese bruschetta recipe yields 18 bruschettas ingredients 18 baguette bread slices cut on the diagonal about 1 4 inch thick extra virgin olive oil 2 jars 6 to 6 1 2 ounces each marinated artichoke hearts 1 2 cup plus 2 tablespoons chopped flat leaf parsley divided 1 2 cup grated parmesan cheese preferably parmigiano reggiano freshly ground pepper 6 ounces creamy goat cheese crumbled preparation preheat oven to 375 degrees f brush baguette bread slices on both sides with olive oil and place them on a baking sheet bake slices until just crisp about 3 minutes a side remove from oven and leave on baking sheet bread can be toasted 3 hours ahead cover loosely with foil and leave at room temperature drain artichokes reserving about 2 tablespoons of the oil they were packed in and place them in a food processor fitted with a metal blade add reserved 2 tablespoons artichoke oil 1 2 cup of the parsley parmesan cheese and several grindings of black pepper process pulsing machine until mixture is a coarse puree puree can be prepared 3 hours ahead cover and leave at cool room temperature when ready to serve spread each bread slice with a mound of artichoke puree and top with some crumbled goat cheese bruschetta can be assembled 1 hour ahead leave uncovered at room temperature when ready to eat bake until cheese is melted and bruschetta are warm approximately 5 to 6 minutes sprinkle bruschetta with black pepper and some of the remaining parsley serve warm on a platter posted by pepper at 6 32 pm no comments labels appetizer tuesday march 22 2011 picnic for the planet in about a month we will celebrate earth day april 22 this year the nature conservancy is celebrating earth day by highlighting the food we eat groups are being organized all around the world for a global picnic for the planet i am working on getting a picnic event right here in lansing mi it will be at the lansing city market on april 22nd from 11 30 to 1 30 more details on the event will come shortly check out the meetup group here http meetu ps mdy6 in the meantime mark your calendars for april 22 eat locally support restaurants that use local or sustainable foods and go have a picnic i will be highlighting foods and recipes native to michigan here on this blog so if you have any good suggestions for me please share posted by pepper at 10 24 am 1 comment labels earth day lansing locavore picnic for the planet friday january 7 2011 hungarian beef stew this is one of the best stews i ve ever made it turned out beautifully one change that made to the recipe below was that i roasted a red pepper and used that instead of the jarred variety i just couldn t find jars of roasted red pepper at my grocery store one of the downsides of moving to a new location not being comfortable in the places you want to be like a grocery store ingredients 1 3 1 2 to 4 pound boneless beef chuck eye roast trimmed of excess fat and cut into 1 1 2 inch cubes salt 1 3 cup sweet paprika 1 12 ounce jar roasted red peppers drained and rinsed about 1 cup 2 tablespoons tomato paste 3 teaspoons white vinegar 2 tablespoons vegetable oil 4 large onions diced small about 6 cups 4 large carrots peeled and cut into 1 inch thick rounds about 2 cups 1 bay leaf 1 cup beef broth warmed 1 4 cup sour cream ground black pepper instructions 1 adjust oven rack to lower middle position and heat oven to 325 degrees sprinkle meat evenly with 1 teaspoon salt and let stand 15 minutes process paprika roasted peppers tomato paste and 2 teaspoons vinegar in food processor until smooth 1 to 2 minutes scraping down sides as needed 2 combine oil onions and 1 teaspoon salt in large dutch oven cover and set over medium heat cook stirring occasionally until onions soften but have not yet begun to brown 8 to 10 minutes if onions begin to brown reduce heat to medium low and stir in 1 tablespoon water 3 stir in paprika mixture cook stirring occasionally until onions stick to bottom of pan about 2 minutes add beef carrots and bay leaf stir until beef is well coated using rubber spatula scrape down sides of pot cover pot and transfer to oven cook until meat is almost tender and surface of liquid is ½ inch below top of meat 2 to 21 2 hours stirring every 30 minutes remove pot from oven and add enough beef broth so that surface of liquid is ¼ inch from top of meat beef should not be fully submerged return covered pot to oven and continue to cook until fork slips easily in and out of beef about 30 minutes longer 4 skim fat off surface stir in remaining teaspoon vinegar and sour cream if using remove bay leaf adjust seasonings with salt and pepper and serve source cooks illustrated posted by pepper at 10 36 am no comments labels soups stews monday october 11 2010 pumpkin and squash soup it seems like salt and i were on the same page the other day she came home with a cooking pumpkin and i bought two acorn squash one golden one regular i think the fall weather inspired us both i decided to use all three and make a soup pumpkin and acorn squash soup first step cook the pumpkin and squash ingredients 1 small cooking pumpkin and 2 acorn squash together makes about 8 cups when cooked 4 shallots 6 garlic cloves 3 t olive oil 1 t salt 1 t pepper preheat oven to 350 cut the pumpkin and squash in half and scoop out the seeds cut a flat spot on the bottom so they ll sit flat line a baking sheet with foil and arrange the squash put some of the shallots and garlic in each half drizzle with olive oil and season with salt and pepper roast until tender and slightly caramelized about 1 hour note the pumpkin doesn t take quite as long as the acorn squash so keep an eye on that remove from oven and when cool enough to handle remove the squash from the skins reserve the roasted shallots and garlic with the squash step 2 make the soup ingredients 2 t butter 1 t olive oil 2 shallots diced 4 cups chicken stock 1 4 t cayenne pepper 1 4 t white pepper 2 t italian seasoning not usually what i use but it was on hand 1 cup heavy cream 1 3 cup parmesan cheese grated in a large pot heat 1 tablespoon of the olive oil and 2 tablespoons of the butter over medium high heat and when the butter is starting to foam add the diced shallots and saute until they are starting to caramelize about 5 to 6 minutes deglaze the pot with 1 2 cup of the chicken stock reduce the heat to medium low and add in the reserved squash roasted shallots and garlic and then the remaining chicken stock stir to combine then puree with a handheld blender or carefully transfer to a blender to puree the mixture will be very thick add in the cayenne white pepper and the seasoning stir in the cream and heat slowly over medium low heat when the mixture comes to a slow simmer mix again with the blender and stir in 1 4 cup of the cheese and turn heat to low serve with a fresh crack of black pepper a nice drizzle of olive oil and a light sprinkle of remaining parmesan ladle into bowls and serve we served it with open faced grilled cheese on french bread with roasted red peppers great for fall weather posted by pepper at 2 39 pm 1 comment labels recipe soups stews older posts home subscribe to posts atom foodie blogs for the love of cooking tomato salad with dill and feta 7 hours ago smitten kitchen spaghetti aglio e olio 6 days ago blog chef how to make restaurant favorites at home 1 week ago coconut lime double berry jumbo muffins 3 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