Mom’s Sloppy Joes

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, October 30, 2009

sloppy-joes

I’ve made this recipe for Sloppy Joes for thirty+ years now.  It’s just the BEST! It’s our Halloween favorite, and an annual tradition with our family; Sloppy Joes and potato chips every Halloween evening.  It’s one of the classic recipes that you just don’t mess with.  It’s perfect just the way it is…

~ jan

1 lb. ground beef
1 onion, chopped
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 Tablespoon white vinegar
2 heaping Tablespoons brown sugar
1 Cup Heinz Ketchup
1/4 cup water (if you double the recipe, don't double the water, just use 1/4 cup, it's perfect)
Cayenne Pepper to taste

Brown meat and onion, season with salt, pepper and cayenne pepper.

Drain, add remaining ingredients and simmer uncovered for 30 minutes.  If mixture gets too thick, add a bit more water. 

Note:  I usually double this recipe.  When the boys were little, they loved Velveeta Cheese melted on the top of the sloppy joes.  I would put the joes on the bun, top with the cheese, leave the top bun off, and nuke it until the cheese melted.  Velveeta is so “not cool” these days, but for some things it will always be the best!

Gourmet Magazine closing it’s doors, it’s a sad day in publishing….

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, October 05, 2009

When John Durkin, chef-owner of Trattoria Diane in Roslyn, was in his 20s and the idea of owning a fine restaurant was decades in the future, Gourmet magazine offered a window into another world. "I thought it was such an elegant magazine," he said, "with all those places in France and Italy - and the recipes always worked."

Durkin still gets Gourmet, but November's issue will be his last. A memo issued Monday by Condé Nast chief executive Chuck Townsend stated that Gourmet, which began publishing in 1940, will cease monthly publication.

According to Townsend, Condé Nast remains committed to the Gourmet brand, "retaining Gourmet's book publishing and television programming, and Gourmet recipes on Epicurious.com." Just last month, Houghton Mifflin Harcourt published "Gourmet Today: More than 1000 All-New Recipes for the Contemporary Kitchen," a cookbook edited by the magazine's editor, Ruth Reichl - perhaps the most prominent food editor in the country.

In addition to Gourmet, wrote Townsend, Cookie (launched in 2007 and self-described as "a lifestyle magazine for the modern mother"), Modern Bride and Elegant Bride will cease publication. However, Brides will increase its frequency from bimonthly to monthly.

Gourmet's sales of ad pages had been steadily declining. The September figures, announced in July, were down 52 percent from a year ago. Bon Appétit, Condé Nast's other heavy-hitting food magazine, will continue to be published. Its September figures were reported to be down only 40 percent. Bon Appétit also has a higher circulation (1.4 million as compared to Gourmet's 978,000, according to Condé Nast's September 2009 media kit), higher household income ($83,563 as compared to $81,179) and lower median age (49 as opposed to 50.3).

Pumpkin Spice Latte (Just Like Starbucks!)

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, September 27, 2009

2009_09_21-PumpkinSpiceLatte.jpg

Many fans of Starbucks' Pumpkin Spice Latte eagerly wait for it to show up on menus again in the Fall. It made its annual re-appearance last week. However, for those of us on a budget, those little cups of goodness can add up. Making your own at home will not only save you money, but you can also enjoy them year-round. In addition, you have more control over the ingredients, so you can tweak the recipe to your liking.

You can change the sugar and fat content of this recipe quite easily.

Pumpkin Spice Latte
makes 1-2 servings

Ingredients:
2 cups milk
2 tablespoons canned pumpkin OR 1 teaspoon of Torani Pumpkin Spice Syrup (your choice)
2 tablespoons sugar or sugar substitute - you can halve this amount
2 tablespoons vanilla extract
1/2 teaspoon pumpkin pie spice
1-2 shots espresso (about 1/4 cup of espresso or 1/2 cup of strong brewed coffee if you don't have an espresso machine.)

Directions:
In a saucepan combine milk, pumpkin and sugar and cook on medium heat, stirring, until steaming. Remove from heat, stir in vanilla and spice, transfer to a blender and process for 15 seconds until foamy. If you don't have a blender, don't worry about it - just whisk the mixture really well with a wire whisk.

Pour into a large mug or two mugs. Add the espresso on top.

Optional: Top with whipped cream and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top.

Source: DIY Network

Carlene’s Broken Leg

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, September 26, 2009

I think this sounds wonderful for a chilly fall evening…

Pour very hot apple cider over two fingers of ginger brandy in a coffee cup. Add a cinnamon stick and a thin wedge of orange; too fat a hunk of orange ruins it. Don sheepskin slippers, find comforter and soft seat and, if possible, a working fireplace. Caveat: If you’re like me and occasionally find yourself “ingredient-challenged,” keep in mind that substituting something else for the brandy will radically change the drink; there is some je ne sais quois about the symbiosis of apples and ginger that should not be monkeyed with.

Original recipe source: Killington Ski Resort

Carlene’s Hot Buttered Rum

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, September 26, 2009

Hot Buttered Rum

1-2 tsp. brown sugar
1 Tbs.  good vanilla ice cream
1-2 jiggers of rum
1 tsp. butter
1 cinnamon stick

Mix brown sugar and ice cream in the glass mug, add the rum, fill with hot water...add the cinnamon stick and the pat of butter.

I swear, this works just as well as Mentholatum or Vicks Salve....it's a great inhaler, even if you don't care to drink it.. 

Rustic Canyon's cranberry orange cornmeal cake

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, August 02, 2009
cornmeal cranberry cake

From the L.A. Food Times S.O.S. Column..

My newest favorite Santa Monica restaurant is Rustic Canyon. The pastry chef, Zoe Nathan, has created the yummiest dessert ever, cranberry orange cornmeal cake served with an elegant scoop of homemade ice cream.
I am a baker myself, so I know a fabulous cake when I taste it -- and I've never met a cranberry I didn't love. Will you please ask the chef to share this special recipe?
--Clyde Young, Brentwood

Dear Clyde: This beautifully rustic cornmeal cake has light notes of vanilla and maple, with ricotta folded into the batter just before baking for extra-moist texture. Tart scarlet cranberries and sweetly fragrant orange zest flavor this creation for a perfect fall dessert.

Cranberry orange cornmeal cake

Total time: 1 hour, 40 minutes
Servings: 18
Note: Adapted from pastry chef Zoe Nathan of Rustic Canyon.
2 cups flour
1 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon baking soda
3 eggs
1/4 cup maple syrup
1/4 cup plus 2 tablespoons vegetable oil
1 1/2 tablespoons vanilla
3/4 cup plus 2 tablespoons (1 3/4 sticks) butter
1 1/2 cups plus 2 tablespoons sugar, divided
2 1/4 teaspoons salt
Zest of 1 orange
2 cups ricotta cheese
2 1/2 cups cranberries, divided

1. Heat the oven to 375 degrees. Grease a 9-inch round by 3-inch tall cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, cornmeal, baking powder and baking soda. In a separate medium bowl, whisk together the eggs, maple syrup, oil and vanilla. Set aside.
3. In the bowl of a stand mixer with the paddle attachment, or in a large bowl with a hand mixer, cream together the butter, 1 1/2 cups sugar, salt and zest. Mix just until thoroughly combined; do not overmix.

4. With the mixer running, slowly incorporate the egg mixture into the butter just until combined.
5. With the mixer on low speed, add one-half of the flour mixture to the batter and quickly mix for 5 seconds. Turn off the mixer and add the rest of the flour, the ricotta and one-half of the cranberries. Mix the remaining ingredients into the batter over low speed just until combined, being careful not to overmix.
6. Gently pour the batter into the cake pan and smooth the top. Scatter the remaining cranberries over the top of the cake, and sprinkle with the remaining 2 tablespoons sugar.
7. Bake the cake until a toothpick inserted comes out clean, about 1 hour and 15 minutes. Place a loose piece of foil over the top of the cake if it starts to darken. Cool the cake on a wire rack before removing it from the pan.
Each serving: 354 calories; 6 grams protein; 42 grams carbohydrates; 2 grams fiber; 18 grams fat; 9 grams saturated fat; 72 mg. cholesterol; 444 mg. sodium.

Dreamsicle Fudge, oh my, I’ve died and gone to heaven!

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, August 01, 2009
fudge1
  YUM!  Find this at Pioneer Woman’s Tasty Kitchen
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