Wednesday, July 13, 2011
Hello...
I do apologize for my absence lately, however I'm right in the middle of writing my thesis. Once I'm done (or need a short writing break) I promise I'll be back!
Wednesday, June 1, 2011
Wednesday, April 20, 2011
Berry Muffins
As soon as my husband tasted these muffins he said, "tastes like cobbler!" So that what I've named these tangy little cakes..
Berry Cobbler Muffins
3 cups flour
1 cup sugar
1 Tbsp baking powder
1 tsp salt
1 1/2 cups sour cream
1/2 cup heavy whipping cream
1/2 cup oil
2 tsp vanilla
2 eggs
zest of one lemon
2 cups fresh raspberries
-Combine flour, sugar, baking powder, and salt in a large bowl and set aside. In another bowl whisk together oil, sour cream, heavy cream, egg, zest, and vanilla.
-Fold the wet and dry ingredients together until barely blended. Stir in raspberries and spoon into a greased muffin pan. Bake at 350 for 12-15 minutes. Makes 24 muffins.
Wednesday, April 6, 2011
Something Fishy
Milk Braised Fish....Have I lost you yet??? It may not sound delicious but really, its good! Plus its a quick dinner with lots of flavor. Enjoy!
Milk Braised Leek and Fish
2 fillets fresh white fish
1 quart milk
1/2 cup heavy cream
1 leek, washed and cut into slices
4 cloves of garlic, cut into slices
3 Tbsp chopped tarragon
2 tsp paprika
2 tsp ground mustard
2.) Cook the fish for 5-10 minutes until flakey, time depends on type of fish. Set fish aside, and turn up heat to reduce sauce for another 10 minutes. Serve with rice and sauteed vegetables. Pour sauce over fish and sprinkle with lemon zest.
Salt and pepper
1.) In a shallow saucepan combine milk, cream, leek, garlic, herbs and spices and bring to a boil. Simmer 10 minutes. Salt and pepper the fish and add to the pan. Milk should come halfway up the sides of the fish, but not totally cover it.
Zest of lemon
1.) In a shallow saucepan combine milk, cream, leek, garlic, herbs and spices and bring to a boil. Simmer 10 minutes. Salt and pepper the fish and add to the pan. Milk should come halfway up the sides of the fish, but not totally cover it.
2.) Cook the fish for 5-10 minutes until flakey, time depends on type of fish. Set fish aside, and turn up heat to reduce sauce for another 10 minutes. Serve with rice and sauteed vegetables. Pour sauce over fish and sprinkle with lemon zest.
Monday, March 21, 2011
Busy Busy!
Today marks the beginning of spring, for me! We officially joined a local CSA (Community Supported Agriculture) and I can't wait for June's produce. Its finally starting to warm up in the Maryland area and life has gotten busy. A friend, Amber, and I recently threw a baby shower for Melissa. Here are a few pictures... 
Menu: Chicken salad in phyllo cups, smoked ham sandwiches, cheddar pecan biscuits, tiramisu dip with strawberries and biscotti. I made two different cupcakes, espresso chocolate and almond vanilla, both topped with citrus cream cheese icing. 
Menu: Chicken salad in phyllo cups, smoked ham sandwiches, cheddar pecan biscuits, tiramisu dip with strawberries and biscotti. I made two different cupcakes, espresso chocolate and almond vanilla, both topped with citrus cream cheese icing. Amber made these fun cupcake toppers! Now I'm really in the mood for spring...
Tuesday, December 21, 2010
An Old Favorite
Chocolate sheet cake.....I remember getting so excited whenever my mother made that dessert. I'd come home from school to find a large pan all set up, chocolate glistening and sprinkled with pecans, mmmmm! As I sat at our breakfast room table finishing up my homework, I would glaze longingly for a small slice. Sometimes I'd even walk over the try and find the pecan bit that looked like it might fall off. Surely no one would miss a small piece of pecan and a little scoop of icing? Fortunately for the dessert, my mom was always present to shoo me away before I did too much damage, and she always saved me a slice or two for later.
Chocolate Sheet Cake:
Below is the recipe with the original chocolate icing, however, if you'd like an alternate ending, I've also made the cake with a browned butter frosting. The browned butter requires chilling so be sure to add that to your time schedule. Enjoy!
Chocolate Sheet Cake:2 cups sugar
2 cups flour
1/2 cup margarine
1/2 cup shortening
5 Tbsp cocoa powder
1 cup leftover coffee (or water)
1/2 cup buttermilk
2 eggs
1 tsp baking soda
1 tsp cinnamon
1 tsp vanilla
-Sift together flour and sugar. In a large saucepan, combine margarine, shortening, cocoa, and coffee. Bring to a boil then remove from heat.
-Sift together flour and sugar into a mixing bowl. Beat in hot mixture and add remaining ingredients. Stir until just incorporated.
-Pour batter into a greased 15x10 baking pan and bake for 20 minutes at 400 degrees.
While cake is baking prepare chocolate frosting...
Chocolate Icing:
1/2 cup margarine
5 Tbsp cocoa powder
6 Tbsp milk
1 12 oz box of powdered sugar
2 tsp vanilla
2 cups chopped pecans
-Bring margarine, cocoa powder, and milk to a boil. Add to a mixing bowl with remaining ingredients and beat until fluffy.
-Pour frosting over hot cake and sprinkle with pecans.
Browned Butter Frosting:
1 cup butter
2/3 cup brown sugar
3 cups powdered sugar
1 cup heavy whipping cream
3 tsp vanilla
-Heat butter in a small saucepan for approx 8-10 minutes, stirring constantly. Butter will turn golden brown then remove from heat. Cover and chill butter for an hour.
-Whip butter, brown sugar and cream in a mixer until fluffy. Add vanilla and beat in powdered sugar cup by cup until you reach desired taste and consistency. (I've added less than 3 cups before, and sometimes more)
Christmas Truffles
Things are busy busy busy here with all my Christmas baking. Here is a sneak peak:
Listing Clockwise:
Listing Clockwise: -White chocolate ginger spice truffles rolled in pecans
-Dark chocolate coated Fleur de sel caramels (with a little gold dust)
-Peanut butter and apricot jam chocolate cups
-Cocoa dusted Earl Grey milk chocolates with craisins
Sunday, December 19, 2010
Man Food
Its well into the Christmas season and we've definitely broken in our kitchen! A couple of weeks ago, Seth prepared me that we would be hosting a Monday Night Football party for the guys in our new church. He was VERY excited and sent out a powerpoint email with google picture directions as well as the detailed menu for the night. Seth requested "man food" that should not include a fruit or vegetable of any sort, although the guys didn't seem to mind the mexi-corn cheese dip at all! But the favored of all foods that evening was the dish that combined sweet, smokey, and salty.... bacon caramel popcorn. Here is the recipe:
Bacon Caramel Popcorn
1/2 cup popcorn kernels
1 Tbsp vegetable oil
5 slices of cooked bacon, chopped (approx 6oz)
3/4 cup whole cashews
1 1/2 cups sugar
1/4 cup water
2 Tbsp light corn syrup
1/2 cup heavy whipping cream
2 tsp Kosher salt
1/2 tsp chipotle powder
1.) Heat popcorn and oil in a large covered pot until kernels start to pop. Hold lid and pot handle (with oven mits) and shake the pot until the kernels stop popping. Pour popcorn into a very large bowl and add bacon and cashews.
2.) Line a baking sheet with parchment paper and set aside. Preheat oven to 350 degrees.
3.) Combine sugar, water, and corn syrup in a bowl and stir to combine. Cook over medium heat, without stirring, until the caramel turns deep amber. Remove from heat and immediately add the cream, salt, and chipotle (the mixture will bubble up). Quickly pour over popcorn mixture, and stir.
4.) Pour caramel popcorn into the baking sheet and spread out. Bake until the caramel is shiny (approx 10-20 minutes). Let cool completely then break up popcorn into handful sized chunks.
Saturday, November 27, 2010
Our Thanksgiving
What a wonderful holiday to give thanks with family and friends! This year Seth and I were able to celebrate with my family and here is a sampling of our menu: 
Herb butter turkey stuffed with apples, onions, and cinnamon
My grandmother's traditional cornbread dressing 
Sweet potato rounds roasted in garlic, sage, and maple syrup
Baby squash and zucchini
Roasted fig and pear salad with Parmesan shavings, a crumbly picada of toasted garlic walnuts and a pomegranate vinaigrette
Cranberry orange sauce with crystallized ginger 
And topped with my mother's fabulous giblet gravy!
A wonderful California red blend
Mmmm Turkey
Herb butter turkey stuffed with apples, onions, and cinnamon My grandmother's traditional cornbread dressing Sweet potato rounds roasted in garlic, sage, and maple syrupBaby squash and zucchiniRoasted fig and pear salad with Parmesan shavings, a crumbly picada of toasted garlic walnuts and a pomegranate vinaigretteCranberry orange sauce with crystallized ginger And topped with my mother's fabulous giblet gravy!A wonderful California red blendMmmm TurkeyPecan pie with flaky crust and my random spun sugar garnish
Hope everyone had a blessed Thanksgiving... now its time to start cooking for Christmas!
Sunday, November 21, 2010
Bourbon, Bacon and Apple Cider
This past Friday was Seth's squadron Thanksgiving lunch, and I was signed up to make gravy for 50 people. As I was cooking, I realized that making gravy can be a slight hassle. In order to make it flavorful, you have to use the turkey dripping after the turkey is finished cooking. That leaves one juicy turkey sitting on the counter, and many hungry people all vying for a taste test of the bird while you are whisking away trying to get that gravy just right. My first gravy was too thick, mainly because I was distracted baking the turkey and side items. Gravy experience number two resulted in a thin gravy because the food was getting cold and my patient roommates were getting hungry. If I didn't have to wait on those drippings and was able to start the gravy sooner, I wouldn't have a problem with gravy!
I apologize for the bland looking picture. There were some hungry sailors waiting for lunch!
Seth's lunch was a chance to experiment since I wasn't making a turkey. Bacon makes some great drippings and Seth enjoyed eating the leftovers. The smokiness of the bourbon really pairs well with the slight tang of apple cider. This recipe serves 10 people, or 8 if you're serving those who pour gravy over the entire plate.
Bourbon Bacon Gravy
1/2 lb bacon
Up to 1/2 cup butter, unsalted
1/2 cup flour
1/2 cup Kentucky Bourbon
4 cups chicken stock
1 cup apple cider (unfiltered is best)
1 Tbsp onion juice (or 1 tsp onion powder)
Salt and Pepper to taste
-Fry up the bacon in a large cast iron skillet or dutch oven, reserving all bacon fat and drippings. Eat the bacon or make a BLT. If bacon fat measure less than 1/2 cup, then measure out butter to a total of 1/2 cup of fat.
-Heat the butter and bacon drippings and slowly add the flour, whisking constantly to make a roux.* Cook slowly on medium heat being careful not to burn. Once it gets to a peanut butter or chocolate color slowly add bourbon. Pour in remaining liquids and stir. Bring to a soft boil for 30 minutes. Add seasonings to taste. Simmer until dinner is ready!
-If gravy isn't thickened to your taste, make a paste of 1 tbsp cornstarch and a tbsp of liquid (I used leftover hot coffee) and stir into gravy.
*I prefer a darker gravy so I need my roux to be the color of chocolate in order to get that nutty flavor! It is really easy to burn a dark roux, so I cook it until it gets to a milk chocolate color and then turn off the heat. The residual heat continues to cook the roux to the perfect dark chocolate color. This requires A LOT of whisking and patience but it pays off. I stood over the stove whisking for almost an hour, however I was making large batch roux. The time depends on how dark you like your roux and gravy.
I apologize for the bland looking picture. There were some hungry sailors waiting for lunch!
Thursday, November 18, 2010
Thankful!
We have so much to be thankful for and because Thanksgiving is only a week away, I thought I'd share why I love my new kitchen...
Yes, that is a garbage disposal, and if you've ever lived on Whidbey Island you know why I am thankful for this simple appliance! Sometimes I grind up a lemon just to smell that citrus zing in my sink.
Icemaker! We're finally back to loading our water glasses with tons of ice and I can throw away those plastic ice molds.
Ahhhh and we're cooking with gas!
And this is the view from my kitchen. I can actually see the Chesapeake glistening through the leaves while I wash dishes. We are so blessed!
Yes, that is a garbage disposal, and if you've ever lived on Whidbey Island you know why I am thankful for this simple appliance! Sometimes I grind up a lemon just to smell that citrus zing in my sink.
Icemaker! We're finally back to loading our water glasses with tons of ice and I can throw away those plastic ice molds.
Ahhhh and we're cooking with gas!
And this is the view from my kitchen. I can actually see the Chesapeake glistening through the leaves while I wash dishes. We are so blessed!
Wednesday, October 20, 2010
Almost Ready...
After a month and a half of moving, I think we have some semblance of order in the Harbin house. I'm not quite ready to start blogging again, however I thought I'd share a picture from the local farmers in Southern Maryland.
Yes, a giant cornucopia! See you soon!
Yes, a giant cornucopia! See you soon!
Wednesday, August 25, 2010
Time Off
Hello Everyone!
Sorry that I've been away for so long, this has been one crazy month! Seth came home from deployment, we took a belated anniversary trip (details to come in another post), and now we're in the process of moving and driving across the country to our new home! All that to say that the kitchen is officially out of order until mid-September. I will however keep you updated on any foodie finds along our trip. See you soon!
The Movers told me that they'd never seen so many kitchen items packed into such a small kitchen!
A whole box of spices...
The Movers told me that they'd never seen so many kitchen items packed into such a small kitchen!A whole box of spices...Monday, July 19, 2010
Keep it Simple
After a long day at work....
Sometimes all you need for dinner are a few fresh shelled peas and succulent chicken with crispy skin.
Saturday, July 17, 2010
Small Bites
Yesterday I was finally able to use up all four bags of salad greens as well as 4 of my Walla Walla onions at a squadron party. Even after eating salads everyday, I still had enough greens to make salad for 30 people! I also made a few appetizers utilizing all my onions, Seth's mother's fantastic fig preserves, and local cherries. Forgive me because I forgot to write down exact measurements, I'm writing this from memory.Crostini Bites
Crackers or Crostini
1 8oz package of cream cheese, softened
1 cup fresh ricotta cheese
zest of 1 lemon
-Whisk together cream cheese, ricotta, and lemon zest. Spread over crostini and top with one of the recipes below.
Caramelized Onion and Cherry4 Walla Walla onions (or 2 regular onions), sliced into rings
2 cups tart cherries, pitted and cut in half
1/4 cup unsalted butter
1 cup dry white wine
1/4 cup molasses
1 tsp salt
-Saute onions in the butter until translucent, around 10 minutes. Add remaining ingredients and cook another 15-20 minutes until thickened. Let cool. Spoon over crostini.
Fig and Basil Compote1 cup fig or pear preserves
basil leaves, cut into strips
1 tsp truffle oil
1/4 tsp salt
-Stir ingredients together and spread over crostini.
Thursday, July 15, 2010
The Last of My Cabbage
There is no real story behind this soup. I was craving turkey meatballs and needed to use up my cabbage. The picture doesn't look very appetizing, but this soup is bursting with flavor!
Turkey and Cabbage Soup:
1lb lean ground turkey
1 inch cube of ginger, minced
2 tsp sesame oil
2 tsp fish sauce
2 Tbsp soy sauce
2 gloves of garlic, minced
2 Tbsp cilantro, chopped plus more for garnishing
1 cup onion, minced
1/2 head of lettuce, cut into strips
1 cup dry white wine
6 cups chicken stock
2 inch cubes of ginger, minced
1 scallion, chopped
Sriracha, to taste
-In a large bowl, combine the turkey, ginger, sesame oil, fish sauce, soy sauce, garlic and cilantro. Form into golf ball sized balls and sear in a skillet until brown on all sides. Set aside.
-In a stockpot, heat onion and cabbage with a little olive oil for 5 minutes. Deglaze pan with white wine. Add chicken stock and ginger and simmer for 10 minutes. Add meatballs and sriracha and simmer for another 10 minutes. Taste, and if the soup needs more seasoning, add a sprinkling of fish sauce, soy, or sesame oil (I added all 3). Garnish with scallion and cilantro and serve!
Turkey and Cabbage Soup:1lb lean ground turkey
1 inch cube of ginger, minced
2 tsp sesame oil
2 tsp fish sauce
2 Tbsp soy sauce
2 gloves of garlic, minced
2 Tbsp cilantro, chopped plus more for garnishing
1 cup onion, minced
1/2 head of lettuce, cut into strips
1 cup dry white wine
6 cups chicken stock
2 inch cubes of ginger, minced
1 scallion, chopped
Sriracha, to taste
-In a large bowl, combine the turkey, ginger, sesame oil, fish sauce, soy sauce, garlic and cilantro. Form into golf ball sized balls and sear in a skillet until brown on all sides. Set aside.
-In a stockpot, heat onion and cabbage with a little olive oil for 5 minutes. Deglaze pan with white wine. Add chicken stock and ginger and simmer for 10 minutes. Add meatballs and sriracha and simmer for another 10 minutes. Taste, and if the soup needs more seasoning, add a sprinkling of fish sauce, soy, or sesame oil (I added all 3). Garnish with scallion and cilantro and serve!
Day 7
On Day 7 I was so excited. I thought I was down to a few onions and salads when I came home with my new CSA installment. However, as I was moving things around refrigerator, I found a bag full of rainbow chard and cabbage. How could I have forgotten? This week's basket included fresh garlic and a small bunch of basil. Those ingredients inspired me to make a chard pesto. And with two week's worth of chard, I made A LOT of pesto. Good thing it freezes well!
Chard Pesto:
Makes 2 cups
2 bunches of chard, ribs removed
3 cloves of garlic
1 cup pine nuts
1 cup grated Parmesan cheese
2 tsp salt
1/2 cup olive oil, or more
-Saute chard leaves until barely wilted
-Puree all ingredients in a food processor, adding more oil until pesto reaches desired thickness. Spoon into jars and cover with a thin layer of olive oil to prevent browning. Refrigerate or freeze until use. 
Monday, July 12, 2010
Day 6
So the week is almost finished, and I still have 2 bags of salad greens left! Really, I'm getting a lot of veggies for our money. Seth should be home in a few weeks, so that will help things along. Anyways, today I decided to use up the kohlrabi, and some of the onions in a puree. I also steamed broccoli and sprinkled with sesame seeds, garlic and chili flakes. Spices are a great way to add flavor without adding too many calories. If you're looking for a lower calorie version of the recipe below, try substituting chicken stock for the heavy cream. 
Kohlrabi Puree (Hidden in Mashed Potatoes)
Kohlrabi Puree (Hidden in Mashed Potatoes)1 Kohlrabi, trimmed and cut into 1 inch cubes
2 Yukon Gold potatoes, cut into 1 inch cubes
1 box button mushrooms
1 Walla Walla onion or 1 cup, minced
1 cup Parmesan cheese, grated
1 cup heavy cream
-Boil kohlrabi and potatoes in boiling salted water until fork tender, approx 20-30 minutes.
-While the vegetables are boiling, saute mushrooms and onion. Add to drained boiled vegetables and whip with a mixer or puree in a blender. Pour into a serving bowl and stir in the cheese and cream. Serve!
Sunday, July 11, 2010
Day 5
Fava beans... They've been staring at me since Tuesday. I've been avoiding them all week, hoping to come up with something creative. Everything I could think of required making a puree, and these favas were too fresh to mess with their texture. Just look: 
I've been wanting to make gnudi for a while (and reminded by last week's gnudi dish on Top Chef) so I thought I'd try it out and just add the fresh favas! Gnudi is a type of pasta made with ricotta cheese and it has the texture of a fluffy dumpling. My gnudi recipe is based on one from Epicurious, with a few tweaks.
Whole Wheat Gnudi, Fava Beans and Bay Leaf Wine Sauce
Serves 2 (with a few leftovers)
Gnudi:
1/2 pound ricotta cheese (strained overnight)
1 fresh egg
1/3 cup shredded Parmesan cheese
Zest from 1/2 lemon
Sorry about the lighting, it was getting dark outside!
I've been wanting to make gnudi for a while (and reminded by last week's gnudi dish on Top Chef) so I thought I'd try it out and just add the fresh favas! Gnudi is a type of pasta made with ricotta cheese and it has the texture of a fluffy dumpling. My gnudi recipe is based on one from Epicurious, with a few tweaks.Whole Wheat Gnudi, Fava Beans and Bay Leaf Wine Sauce
Serves 2 (with a few leftovers)
Gnudi:
1/2 pound ricotta cheese (strained overnight)
1 fresh egg
1/3 cup shredded Parmesan cheese
Zest from 1/2 lemon
Pinch of salt and pepper
1/2 cup whole wheat flour, plus additional for coating
1/2 cup whole wheat flour, plus additional for coating
1.)Mix ricotta, egg, cheese, salt and pepper in a bowl and sprinkle with flour. Stir to combine and chill 1 hour.
2.)Gently roll a small spoonful of ricotta dough into a ball. Toss lightly in extra flour forming into a log or ball. Place aside and chill.
3.)Boil gnudi in salted water until tender, around 7-8 minutes.
Fava Beans:
2 cups fresh favas, shelled
2.)Gently roll a small spoonful of ricotta dough into a ball. Toss lightly in extra flour forming into a log or ball. Place aside and chill.
3.)Boil gnudi in salted water until tender, around 7-8 minutes.
Fava Beans:
2 cups fresh favas, shelled
1.)Blanch favas in boiling salted water for 2 minutes. Shock in cold water and slip favas from their bitter skin.
Bay leaf Wine Sauce:
1 cup dry white wine
2 large bay leaves
2 cloves garlic
2 cups heavy cream
Salt and white pepper to taste
Bay leaf Wine Sauce:
1 cup dry white wine
2 large bay leaves
2 cloves garlic
2 cups heavy cream
Salt and white pepper to taste
1.) Simmer wine, bay leaves, and garlic until reduced to a syrup, around 15-20 minutes. Add cream and keep warm. Remove bay leaf before pouring sauce over the gnudi and fava beans. Enjoy!
Saturday, July 10, 2010
Day 3 & 4
We've had record heat up here on the Island, which is actually nice....until your house is 80 degrees at 10am. Its refreshing to nibble on salads, pickled radishes and pate instead of turning on my oven! Here is my go to salad dressing which plays off the peppery greens rather well.
Mustard Vinaigrette
1 cup extra virgin olive oil
1/2 cup apple cider vinegar
Zest and juice from 1 lemon
1 Tbsp whole grain mustard
- Combine vinegar, juice, and mustard in a bowl. Slowly whisk in olive oil. Enjoy!
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