Sour Cream Biscuits

Warm home-made biscuits are one of life’s simple pleasures. Slathered with melting butter, drizzled with honey, spread with jam or with ham and cheese layered into the middle, it’s all goodness and love.

IMG_4121 (800x598)

I have a standard biscuit recipe I have used for years and years. “If it ain’t broke, don’t fix it!”

But I didn’t have any buttermilk, so in a way, it was broke. I needed something new.  I had lots of sour cream and a son going off to fight the Yankees in Huntington Beach this morning at the Civil War reenactment. Nothing better than a well wrapped biscuit after a battle with ol’ Matilda. Plus they are good to trade for other foods. (He usually brings fruit, a slab of cheese, canned beans of course, some corned beef hash, pickles, boiled eggs, etc.. If there is going to be a fire, some salt pork. But not this time.)

CIMG4287 (1024x768)

My youngin’ second from left. Him and Maribelle, his rifle.

A young lady waiting her turn for a spin on the dance floor, er grass.

A young lady waiting her turn for a spin on the dance floor, er grass.

But before I get to that recipe, let me tell you about our newest bee invasion. Seems a queen decided to set up housekeeping on the side of our house. I was watching them this morning (we have a call in to have them…removed?) and thought the way they hovered about, waiting their turn to get inside through the tiny opening they found, much like planes circling around LAX. I saw them, hovering, bobbing up and down, coming in closer, then backing away when they realized it wasn’t their turn.Very patient, bees. They are using our bathtub as their burial grounds for their aged worker bees. So we closed the bath window, although I don’t know how they got in through the screen either. But I don’t need to be showering with dead bees floating around my toes.

 

Anyway, on to…                                                             Sour Cream Biscuits!

preheat your oven to 400 degrees. If you have it, put a stoneware piece in to warm up. (Bar pan, pizza  stone, etc)

You will need:

  • 2 cups of all purpose flour (or sub 1/2 cup with cake flour)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp sugar
  • 6 Tbsp butter, cold
  • 1 cup sour cream

Whisk the dry ingredients together.

Cut the butter into little pieces. Toss it in with the dry ingredients using a fork. Now here is what I did different. I used my fingers to squish some butter pieces flat into the flour on the bottom of the mixing bowl. I kept rubbing some of the butter into the flour, leaving other pieces bigger, until I had a mix of butter sizes from pea size on down to sandy and flat bits.

Then using a fork, mix in the sour cream until it forms a cohesive dough. Push together a few times, kneading gently to make it come together and wrap in plastic and put in the fridge for 15 minutes.

Times up!

Lay out on a floured board. Press dough out, fold over, press, fold over, press. (this helps with the flaky layers) Then roll it out with a floured rolling pin, but not too thin. Thin dough gets you thin biscuits. You want at least an inch high to start. Cut into biscuits. Roll together the spare dough and cut more.

Get out the baking stone and, flipping the biscuits bottoms up, place on the hot stone and put into the oven. OR just place the biscuits on a parchment lined baking sheet and put into the oven. Bake until golden brown on top. This may be 15-20 minutes depending on your baking surface. The stoneware bakes more evenly and, since it was preheated, will be quicker and the heat will give it a burst of energy. Metal pans get very hot and tend to burn where the biscuits (or cookies or whatever) touch the metal if you are not careful. Double panning, or placing one baking pan on top of another helps with this problem.

IMG_4123 (800x598)There you go. Beautiful, aren’t they? Well, I think so. My son thinks so too, although his mouth was too full of biscuits and jam to say much.

So, I think I need to clear out any dead bees, take a shower, dress and head out to the reenactment to the smell of gun powder, cannon blasts and to see all the pretty dresses worn by both the southern belles and the yankees. Tonight they will have a dance, which is all kinds of fun to watch or be in. Men in uniforms, petticoats swirling around! But I have to be home to watch Dr. Who again so…

Blessings!

Mango Avocado salsa for fish

While everyone in my family enjoys eating fish, I would not say I am very good at cooking it. I prefer having it at restaurants. Maybe because we can all get the kind we like. To me halibut is bland, but my husband lives and dies by halibut. I love the flavor in salmon, but he raises his upper lip at it.

So I season the fish, whatever it is, grill it, usually on the stove top grill pan and we eat it. Mah…

But, season it, grill it and add mango avocado salsa and voila! Suddenly we are dancing the cha-cha and there is confetti in the air!

This is such an easy salsa, and even though it IS called a ‘salsa’, there is no heat in it, just wonderful fresh flavors. In fact, skip the fish and just give me a bowl of this salsa!

This is just before the red onion went in. I only put in a tiny bit, less than suggested.

This is just before the red onion went in. I only put in a tiny bit, less than suggested.

I will give you the salsa recipe, then a wonderful orange salad dressing recipe from the 2008 Season Best from the Pampered Chef, a great standby dressing with no sugar (I used a dab of honey) and no oil specifically, unless you count the mayo. And then I will show you my planked fish…

So,

MANGO AND AVOCADO SALSA

1 mango, peeled, pitted and diced

1 avocado, the same

1/4 cup cilantro, chopped fine

1/4 red onion, chopped fine.

1/4 cup lime juice

1 Tbsp honey

1/4 tsp salt

Just dice up the fruits and set aside. In a bowl, whisk the lime juice, honey and salt. Add everything together, including the cilantro and that-is-it! Scoop it onto your plate and love it!

One variation was to used mango and peaches. I thought I might try mango, peaches and avocados, because we all know avocados make everything better.

I was digging around the barbecue, looking for this screen I thought we had for grilling fish, so the little devils wouldn’t fall through the grate. Guess what I found? Cedar planks!? I had no idea! Brand new.

So I got them out, soaked them for, well, all day, and used them to cook the fish.

One side is wild sea bass, caught by my moms neighbor and the other is wild salmon. So wild, I had to cut it up myself, which is why it has a rather mutilated look to it, or did before we dug into it to eat it.

One side is wild sea bass, caught by my moms neighbor and the other is wild salmon. So wild, I had to cut it up myself, which is why it has a rather mutilated look to it, or did before we dug into it to eat it.

I actually deboned the salmon so badly that I cooked the bones on a plank as well and scraped the fish off the bones after.

I have never had planked fish. Turns out I was missing something! It came out so moist and delicious, I was once again dancing the cha-cha.

I just laid out the fish on the planks of cedar. (After soaking for at least an hour.)

I preheated the barbecue with 2 of the 3 burners. When hot, I turned off one burner so just one was going and lay the planks out on the non-burner side. I was not aiming to start a bonfire or anything. Then I close the lid and kept one eye out on them.They looked strange, getting little puddles of fish juice on top.  The Sea Bass did not turn dry and white like I expected, but moist and barely opaque. The salmon did not get as dry and dark either, but had a light, moist texture.

In other words, they were delicious!

Here is the recipe for the orange salad dressing, especially yummy with manderine oranges in the salad, and of course, avocado because…what? (“avocados make everything better”). I will give you the recipe as it is written, not as I made it, as I did not have stone ground mustard and did not add the sugar, but like I said, a small drizzle of honey.

2 oranges, squeezed of their juice.

2 Tbsp. stone ground mustard

2 tsp. sugar

1 clove garlic, pressed

1/4 tsp. salt and pepper

And that’s it. Mix well. Put in your ‘measure mix and pour’ if you have it.Enjoy over any kind of salad.

Here it is in the premix stages.

Here it is in the premix stages.

 

I managed to snap a quick pic as the plate was being pulled away.

I managed to snap a quick pic as the plate was being pulled away. I love how the carrots come out with the julienne peeler. I prefer those thin slivers to big bone crunching chunks.

2265-lg1073-lg2595-lg2868-lg

“The Silver Spoon” New Potatoes with Rosemary

There is a big, white, heavy cookbook called “the Silver Spoon” originally made in Italian for Italian mamas and was supposed to be a classic, along the lines of “The Betty Crocker Cookbook” or “The Fannie Farmer Cookbook” or “The Joy of Cooking”  on this side of the pond. When it was finally translated into English, my husband bought me a copy assuring me that all the real Italian mamas had a dog-eared, wine stained copy of this on their shelves, along with a huge crucifix in each bedroom and an Alfa Romeo in each garage. (Although I suspect they are actually little dinky Fiats or even dinkier Smart Cars. Lets hope the Smart Cars are smarter than my supposed ‘Smart’ phone or I feel very sorry for them cause my phone is crap.)

More

Nonna’s Pie Cake

Is it a cake?

Is it a pie?

Is it a pake?

or a Cie?

Can you eat it in a house? Can you eat it with a mouse?

YES!

This is a recipe from Rita’s Grandma, (pie crust Rita)  which, in typical Italian jargon, is called Nonna. She used to make these and now Rita makes these. I am going to make these and maybe you will make these them and we will spread the pie-cake love around the world.

Blueberry Pie Cake with whipped cream and the traditional mint garnish

Blueberry Pie Cake with whipped cream and the traditional mint garnish

You can use any kind of pie filling, this just happens to be blueberry. At least I think it was. Sometimes I add berries to the pie filling I buy. Adding blueberries to this blueberry pie filling. Or adding raspberries to apple pie filling etc. More

Blueberry Hand Pies or “How I learned to stop worrying and love the crust”.

I am a Scorpio.

Not that it really means anything, but there is one Scorpio type characteristic that I do have and that is I can be brutally honest about myself. No illusions. Okay, some illusions. But at least I am aware they are illusions and I just like hanging on to them.

We can all use an illusion now and again to help get through the days.

But I digress.

I can bake.

I can make bread with my eyes closed. I can do cookies, beat hell out of scones, and sticky buns? Well, they dare not come out anything but gooey and soft..

But I am worthless when it comes to making pies. Or at least pie crust. I know this about myself and I can still sleep nights.

I just do crisps and crumbles.

All the while my baking buddies are snapping out pie crust like tying shoes, no worries and whats my problem anyway? Crust is soooo easy?

So I begged. There may have been groveling.

“Teach me-Teach me!”

So finally this summer, one of my friends found  some time to show me her pie crust perfection. She made me do some of the rolling out too. You know what? I found out why my pie crusts were crapola! More

Fresh Tomato Pasta

So how is your summer treating you?

GO---AWAY!

GO—AWAY!

Hobbes here must have partied hearty last night because he slept most of the day away.

I was trying to come up with yet another way to use some of these fresh tomatoes that are currently coming out my ears. I freeze lots of them for future sauce, but the little yellow ones I would rather use fresh. Seems kind of silly to freeze a billion little tiny yellow tomatoes. Maybe I could  make yellow pico de gallo? Or yellow salsa and can it?

Anyway, I needed a side dish last night, so after looking at a few recipes, I pooled together what I had to make this pasta side dish with fresh tomatoes, as well as basil and parsley I had in the garden.The picture isn’t the best and I figure I was lucky to get even one out of it, we were so busy digging in. I had put a chicken on the rotisserie (one of my favorite summer appliances) and then sautéed some spinach with garlic, which takes all of 2 minutes-DONE! More

Gluten Free Lemon Blueberry Muffins & Life in SoCal

Hello there! Long time no hear…

Sooo, hubby said he was running errands and did I need anything. I asked him to pick up -A- bag of Bobs Red Mill multi grain cereal for bread making.

A bag.

Indicating one.

Here is what he came home with, bless his little heart!

 

The people at Bobs Red Mill should be very happy with my husband.

The people at Bobs Red Mill should be very happy with my husband. Anyone up for some Pirates of the Caribbean Monopoly? Sorry? Those games were already there, btw.

He happened to go to Big Lots (remember Pic n Save?) and pretty much bought them out on their baking cereals. Even picked up some gluten-free mix and some polenta. (Polenta, really?) He is too generous for his own good and he brought me home 2 bags of granola too, as well as a brownie mix we haven’t tried. This kind of reminds me of a commercial for TWC, where some guy is supposed to go pick out a sofa and comes home with a whole living room set, hmmm….

So, since I had the gluten-free mix, and some organic blueberries in the fridge, I thought I might as well make muffins.

I mixed the gluten-free mix I had of my own with about half the bag of Bobs GF mix. I have heard people complain that their mix is too beany and has a bean aftertaste in the baked goods. So I mixed it up a bit.

You tell me…

 

Blueberries bursting all over the place.

Blueberries bursting all over the place.

I thought they needed a little something, so I brushed melted butter on top and sprinkles cinnamon sugar. Its like pixie-dust, it makes the muffins fly right off the plates! You would never know these were gluten-free. They are just darn good muffins.

Here is the recipe. Feel free to adapt. You could make them dairy free with substitutions, like using coconut oil or other fruit for the blueberries or add nuts or use buttermilk…

GLUTEN FREE BLUEBERRY MUFFINS

2 cups gluten-free all-purpose baking flour

1/2 cup brown sugar plus 1/4 cup white sugar. Or use all of one or the other

2 teaspoons baking powder

3/4 teaspoon xanthan gum

1/2 teaspoon salt

1/2 cup (1 stick) butter, melted and cooled.

1/2 cup whole milk (I actually put a large blob of sour cream in the measuring cup and then filled it up to the 1/2 cup mark, whisking it smooth.)

2 eggs

2 teaspoons grated lemon zest (plus I added a few drops lemon flavoring)

1 1/2 cups fresh blueberries (or frozen, but be careful. They will turn batter blue. I add them to each muffin individually, putting some batter in, adding frozen berries and then more batter.)

Preheat oven to 375.

Whisk together the dry ingredients in a medium bowl.

In another bowl whisk together the wet stuff, like butter, vanilla, milk/sour cream mixture, eggs, and zest.

Now just stir these two groups together until pretty much mixed up (that almost sounds political, doesn’t it?)

Add the berries and mix some more, making sure there are not pockets of dry stuff. Batter will thicken up. It says not to over stir, but you certainly don’t have to worry about developing gluten, which is why you don’t stir regular muffins much. But whatever.

Put cute little muffin papers in each muffin cup. Add a large scoop of batter, filling to the top, but not over. I set the muffin pan on a baking sheet just in case it spills over or is thinking about burning the bottoms.

Bake 10 minutes, then rotate pans. Bake another 10 minutes or until they start to get a bit brown and a toothpick inserted comes out clean.Cool a few minutes in the pan, as they are hot as the dickens to touch! Then put on a rack to cool.

After they are cooled:

Melt just a bit of butter and brush it over the tops. Sprinkle with a cinnamon sugar blend.

Then dig in!

So, what have you all been up to this summer? It is really a busy time of year for many folks. Some of you are doing room additions, others are vacationing, while some are staying home to sew up long overdue projects.

We went to the beach yesterday. What a beautiful day!

We were visiting Corona Del Mar

We were visiting Corona Del Mar. I guess everybody thought this was a good idea, because it was pretty crowded. Lots of sand castle building going on.

My freezer is full of summer tomatoes. Time to get some cilantro and make some pico de gallo!

My freezer is full of summer tomatoes. Time to get some cilantro and make some pico de gallo!

"You mean WE get to eat this??"

“You mean WE get to eat this??”

These are just screaming to be made into pulled pork sandwiches. If they dont sell at the bake sale tomorrow...We's eatin them!

These are just screaming to be made into pulled pork sandwiches. If they don’t sell at the bake sale tomorrow…We’s eatin them!

Shish-Kabobs and...

Shish-Kabobs and…

Apple crisp. Its always apple crisp season. (And you dont have to mess with a pie crust!)

Apple crisp. It’s always apple crisp season. (And you don’t have to mess with a pie crust!)

I am actually going to a friend’s house soon to have a little pie crust workshop. I am pie crust impaired. I am tired of everyone telling me how easy it is.  Buying the pie crust is easy too. But if Rita thinks she can teach me, she is a high school chemistry teacher so maybe she can. My friend baking Julie also offered to help me. She is the sourdough queen among other things. (See what I mean? Everyone else seems to be able to make pie crust.) So whichever house I make it too first. I should probably go to both. I need that much help.

I went to another friends house just last week and we did some canning, making some wonderful jams. But somehow I dont see any pictures of them! What was I thinking?

Oh wait, I found one…

The other Linda and a Rockcroc full of strawberry jam.

The other Linda and a Rockcroc full of strawberry jam. The other pot has peach-strawberry-raspberry jam simmering.

Or two:

IMG_3931 (1024x765)IMG_3930 (1024x765)

More tomatoes. Did you know you can just wash them, remove the stem and put bags of them in the freezer? Then, when its time to make sauce, you take them out and as they defrost, they just melt down. You can just pick the skins right out. (Or use a food processor and grind them in.)

More tomatoes. Did you know you can just wash them, remove the stem and put bags of them in the freezer? Then, when its time to make sauce, you take them out and as they defrost, they melt down. You can just pick the skins right out. (Or use a food processor and grind them in.)

Someone had his birthday...

Someone had his birthday…

IMG_3695 (1024x766)

And someone else got a hair cut!

And someone else got a hair cut! He must have lost at least 10 pounds!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

So that pretty much sums up our summer thus far. That and ribbons from the fair, but that’s another story. I haven’t been there yet.

Have a wonderful rest of July friends!

 

Lasagna-zilla! Beware the beast! Part 1

I am going to go out on a limb and say that, if you are reading this post, you probably like lasagna. Maybe even love it and want to marry it. I have spent the cooking part of my life searching for the perfect lasagna recipe.

I think I found the perfect fried chicken recipe.

I know I found the perfect donut recipe.

But I was still searching for the perfect lasagna recipe. Have I found it? I am not quite sure.

Maybe.

There are some frozen lasagna out there that aren’t too hideous. But tastes change too. We used to love Stoffers frozen lasagna back in our early ‘salad years’. Then we found better and better lasagna and left that in the dust.

When I go out to eat, and we happen to get a lasagna, I will perform a dissection first, carefully peeling back layer upon layer of noodles to reveal its delicious stuffing’s.

Fillippis in San Diego was my first taste of jaw dropping lasagna. Theirs was different in that it was layer upon layer of cheese stuffed noodles, with a ‘mama mia!” sauce slathered over the top. I guess like a giant multi-layered cheese stuffed ravioli, covered in sauce.

Cortinas Italian Market and restaurant has amazing and wonderful lasagna, smothered in a delicious meat sauce.

I wanted mine to rival theirs.

Now, lets step into the way-back machine and step back several years ago. Hubby and I were in San Diego, and, while driving along, came upon a unique little book store. We stepped inside to pass the time, since we were early for…something. I wandered toward the cookbooks while he checked out books on sailing.

Thats where I found this interesting book called “Carmine’s family style cookbook. More than 100 classic Italian dishes to make at home” (whew). The picture of spaghetti and meatballs on the cover still makes me drool. I am currently drooling on the keyboard right now, with the book at my elbow. There is also a picture of a restaurant on the cover. It would seem Carmine’s is a famous Italian place in New York (and now in DC. as well.)  All the pictures looked wonderful and I purchased the book.

I have never regretted it. Every recipe I have tried from that book  has won me accolades. Whether it’s the “halibut with seafood risotto” which is actually halibut, shrimp and scallops with a white wine sauce, and risotto. Or steak with peppers and onions. What I really like about it is that each recipe teaches me some basic skill or recipe that I can use across the board with other recipes. Like the Carmine’s bread crumbs. Basic, but it has made all the difference in my meatballs!

Anyway, enough about the book review.

The things I learned about lasagna are this…

Are you ready?

Sure?

First, make the sauce ahead of time. Like, days ahead of time. It needs to be cool or cold when assembling the lasagna. I never knew this! This one simple thing makes quite a difference in the ease of assembling. So lavage is not a last-minute decision, but must be planned ahead.

Make the noodles a bit ahead of time, rinsing with cool water and tossing with oil.

After baking the lasagna for an hour, let it sit an hour to settle. Who knew? That way it doesn’t slop around the pan and your plate when you go to serve it up.

Lastly, have some hot  marinara sauce on the side to pour over it.

So, what happened when I went to assemble that turned it into lasagne-zilla?

I followed the instructions most carefully. I had everything ready to go, cool, mixed and so on.It called for an 8 x 11 pan, which just looked too small to me. So i used my Pyrex 9 x 13 pan. It didn’t look deep enough, but after rummaging around the pantry, garage and cupboards, I realized that I did not have anything deeper that wasn’t just too big.

IMG_3761IMG_3763 (1024x765)

Or oval. I did not want an oval lasagna.

But it should be alright, right?

I read the instructions and found it would have 5 layers. A meat sauce layer, a ricotta layer, meat sauce layer, another ricotta layer then the marinara layer. All these layers had some mozzarella and Parmesan as well.

I started building.

3 layers in it became apparent that this pan was NOT deep enough. So what to do? It’s not like I could unbuild it. And I had no deeper pan!

E gads! What’s an Italian mama to do?

Then a little voice whispered in my ear. Kind of Field of Dreams.

“Build up the pan with foil” it whispered to me.

“Build up the pan with foil”.

I kind of wish it has said something before I started building. But whatever.

I tore off some aluminum foil, folded it in half and proceeded to ‘tuck’ the foil strips around the edges. But the gooey lasagna did not want to give.  Where I pulled away here, it slithered over there. It was like trying to put panty hose on an octopus. I finally took a bench scraper and used it to pull the noodles away from the edge. I pushed the foil down as well as I could and made a dam as it where all around the pan, raising the level of the pan.

Presto, redneck deep pan method...

Presto, redneck deep pan method…

It seemed to be working!
I put the whole baking dish on a baking sheet, (forgetting the parchment, oops) and popped it into the 400 degree oven.

It bubbled and cooked.

It grew and grew.

It reached up to just about the top of the foil!

Then I took it out and let it rest.

It settled. It shrunk, it toned down a bit.

And it was fabulous. When I pulled the foil away, there it was, at least an inch above the baking pan, sitting high and beautiful.

What she lacks in beauty, she makes up for in flavor. She makes your taste buds do the tango.

What she lacks in beauty, she makes up for in flavor. She makes your taste buds do the tango.

We were so busy digging in, I almost forgot to get a shot with the camera phone.

We were so busy digging in, I almost forgot to get a shot with the camera phone.

It was lasagna heaven! The best I’ve made yet. But not for the faint of heart. First, you had better get a freakishly deep pan to bake it in!

Then, allow yourself several days to leisurely prepare everything. Sauce one day. Ricotta another. I used Costco marinara sauce in jars, so that step was easy.

For those few of you who are not scared away, I will share the recipe in my next post. This one is too long already.

So good-bye for now.

Adieu.

Hasta la Vista.

Odds n Ends. Very odds. And Frivolous. lets not forget frivolous.

I haven’t blogged in ages.  And in case you are wondering, this is not an official blog post. It is me resting my feet and escaping from the world for a few minutes, listening to Pandora and reflecting on the past few weeks.

IMG_3696 (1024x765)Ahhh, real mahogany.

I love you.

I love you. Can I have some of that lasagne?

I love you. Can I have more chicken?

I love you. Can I have more chicken?

 

 

Drop your fork! My name is Inigo Montoya. You ate my chicken.Prepare to die!

Frying in Lard.

Frying chicken in lard, good idea.

Walk away with burner on and what do you get? Burnt lard!

Walk away with burner on and what do you get? Burnt lard! Bad idea.

This watermelon really should have had seeds! Really! Look at all the seed spots...seed beds...seed holes?

This watermelon really should have had seeds! Really! Look at all the seed spots…seed beds…seed holes?

Yep, still there.

Yep, still there. Little white ghost seeds.

My way isn't very sportsmanlike.

My way isn’t very sportsman like.

Visited Daughter in SF. She tore out cabinets and put up these metal racks. I like the blue. I think she has help...

Visited Daughter in SF. She tore out cabinets and put up these metal racks. I like the blue. I bet she had help…

San Fransisco, the land of great bread...

San Fransisco, the land of great bread…

and great dairies.

and great dairies. At least close by.

We also went to a prom.

We also went to a prom.

Is that the Colonel fighting Ronald? Way to go! Get that red headed Wendy girl in there too. Where's Jack?

Is that the Colonel fighting Ronald? Way to go! Get that red headed Wendy girl in there too. Where’s Jack?

I think this picture captures the different personalities of myself and my husband. Can you guess which one is mine?

I think this picture captures the different personalities of myself and my husband. Can you guess which one is mine?

Hand over the fried chicken and no one will get hurt. Or turned into a toad.

Hand over the fried chicken and no one will get hurt. Or turned into a toad.

Stand back! She.s got the lasagne!

Stand back! Shes got the lasagne! You stay here. I’ll take care of  this.

Baby shower food. Adorable AND yummy.

Baby shower food. Adorable AND yummy. Alice would have liked these mushrooms.

Is that supposed to be a baby in there? Are we supposed to eat it? Hmm.

Is that supposed to be a baby in there? Are we supposed to eat it? Hmm. Well, I did.

Okay, life is calling so I have to go. But soon I will have a new improved lasagne recipe posted with pictures of my lasagne pan wrestling results.

"These aren't the chickens you're looking for. You can go about your business."

“These aren’t the chickens you’re looking for. You can go about your business.”

Move along…move along.

Krispie Treats with browned butter and sea salt

(strangely enough, one year to the day this was posted, I am going to be making these again. What is it about this time of year and marshmallowy treats? So, for those of you who missed it the first time around, here is the replay. Read it over a plate full of soft and crunchy krispy treats. Yes, go make some first, then come back and read. Then you will want to make yet another batch to compare).

I think this just gives the old barn a new coat of paint, don’t you? Take an old favorite recipe and jazz it up a little with subtle flavors like browned butter and ‘Fleur de Sel’. (sea salt).

I found one at a deli and looked askance at it. Whats the big deal that you should charge $2.50 for a little chunk of a krispie treat?

So, of course, I had to buy it.

It was wonderful. It brought back all kinds of memories.

IMG_1821 (1024x764)

ooey-gooey crispy sweet and salty!

When I was much younger and was living in an apartment in San Diego near Balboa Park, way back when, my little sister would come for a visit and I would always make a big pan of treats for her and I to share. We would finish off the whole pan! Did we get any sleep? I don’t remember. The sugar must have fogged up the brain after that. I also remember us walking to Balboa Park and she would skate and we would wave at the bus loads of tourists. Fun stuff.

But it has been a long time. I got older and began to realize the evils of sugar and processed cereal and blah-blah-blah. So the youngest of my muffins, his eyes almost popped out of his head when he saw me make this batch the other day.

“whaaa! Me want! Me have!  You have to let me have one!” I think there was begging and groveling involved, I don’t know. But of course, I let him have one. Then he bought more of it at the church bake sale. My mouth is watering just remembering them.

For one thing, it beats prepackaged treats by a mile. I have always made them with real butter and so they have always been wonderful, but this had a little something more. The salt was a definite enhancer. I wouldn’t have thought of adding salt to a sweet like that. (I am so a ‘thinking inside the box’ girl.) But it was wonderful. I could taste the buttery goodness, which is what happens when you brown the butter, it makes its presence known, instead of staying in the background.

So I checked out a couple of websites that had similar recipes and worked from there. For one day I set aside my nutrition scruples.

The recipe is similar to the ones printed on boxes of cereal. It’s the amount of butter as well as technique and the addition of salt on top that changes things. Yes, you can still do the usual add-ons, chips, peanut butter, etc. But you don’t have to.

IMG_1819 (765x1024)

Krispie Treats with Browned Butter and Sea Salt

 

This is an even yummier version of regular treats.

Ingredients

Instructions

  1. In a large pot, melt the butter. Keeping the heat medium low, watch it while it continues to melt. It will foam up and start to darken. Don’t walk away! It can burn in an instant.
  2. When it is a nice golden brown and smells good, add the marshmallows and turn off the heat. Stir with a wooden spoon, stirring and stirring until the little mallows are pretty much melted. If there are little lumps left, don’ worry about it.
  3. Now add the rice cereal. Stir it up well. Scoop out into a pan. The size of the pan depends on how thick you want the treats to be. an 8×8 or 9×9 pan makes pretty thick ones. I used an odd sized one my mom gave me, its a 9×7. You could use a 9×13 or even just a baking sheet, shaping it with your hands into a rectangle. I didn’t grease the pan and had no problems. But you might consider oiling or buttering the pan first.
  4. Now sprinkle the coarse sea salt over the top. I used a grinder, but if you have Fleur de Sel, you can use that or any favorite salt. I didn’t really measure the salt. I suppose no more than a teaspoon of it. Now cut into squares. Taste one to make sure its okay. Then another. Oh heck, just one more.

Previous Older Entries

Archives

September 2014
M T W T F S S
« Aug    
1234567
891011121314
15161718192021
22232425262728
2930  
Follow

Get every new post delivered to your Inbox.

Join 134 other followers