Voodoolily's Snacktastic Recipe Thread!!

[Signe]

Boy would you be rich if you had!

[Yegolev]

[Goreschach]

Seems like a bunch of work for a cup of cocoa, but then again it sounds delicous  .

I believe the Aztecs or the Mayans used chilis in their cocoa, I also remember hearing it wasn't that sweet and maybe was fermented.

A simple google search could reveal the answer, but it's more fun guessing!

It wasn't sweet, they used it as a kind of nutritional drink. The name chocolate is thus derived from 'bitter water'.

[Samwise]

Rolling each dough ball in a pile of flour and then rolling it out between sheets of wax paper worked well for me.

Also, more time in the fridge is better, as I learned last night when I used some leftover dough.  Next time I do pie for Thanksgiving I'm making the dough on Monday.

I'm new to the pie-crust scene and these are good ideas.  I had not thought of refrigeration.

Most recipes recommend it, but I hadn't realized how important it was.  Probably because I usually don't plan that far ahead and I've never had leftover dough before.  The stuff that had been sitting in the fridge for three days was MUCH better than when I'd had it in the fridge for two hours, though.  I guess it's just a matter of making sure it's chilled throughout so that all of the fat is in its solid state?

[Bunk]

Mughal Garam Masala from Classic Indian Cooking by Julie Sahni:

1/3 c. (about 200) green cardamom pods- remove seeds and discard chaff
2 cinnamon sticks, about 3" long
1 tbsp. whole cloves
1 tbsp. black peppercorns
1 1/2 tsp. grated nutmeg
Grind spices in a spice/coffee grinder to a fine powder and store in tightly sealed jar, the fresher the better.
Use as dessert spice for cookies/cake/rice pudding etc..
Spice Cocoa:
~1 tsp. Mughal Garam Masala
~2 tbsp. shaved bittersweet chocolate (scrape block of cool temperature chocolate with knife), I like Callebaut
~2 c. milk
~touch of sugar to taste
Heat ingredients in pan over high heat (or steam from espresso machine), stirring constantly with wooden or silicone scraper, chocolate should melt completely once it begins to foam, don't let it burn or stick to pan. I usually don't grind the spices too fine so strain it through a fine food strainer or cheesecloth. The whole spices can also be boiled in water and then strained but they go a lot farther if ground. Chai tea spices can also be used. I'm always surprised how good this drink makes me feel.
I want to find out what spices the Maya/Aztecs/etc.. used in their cocoa drinks and try to reproduce that.

That actually sounds really odd. I've never heard of using Garam Masala with deserts or sweets... Just checked the next cubicle over, Fijian girl - nope she agrees, really weird. Garam Masala is for meat.

[Sky]

You had it coming for the typing on the monitor thing 

[Yegolev]

I could go back to the one-word grammar callouts.  Everyone loves those.

Most recipes recommend it, but I hadn't realized how important it was.  Probably because I usually don't plan that far ahead and I've never had leftover dough before.  The stuff that had been sitting in the fridge for three days was MUCH better than when I'd had it in the fridge for two hours, though.  I guess it's just a matter of making sure it's chilled throughout so that all of the fat is in its solid state?

My pastry dough just falls apart and the recipe in the Betty Crocker ring binder never said to chill it, but I knew I must be doing something wrong because I could not pick it up and fold it like they said I could do; instead it would fall apart.  It may be the shortening, or maybe the stuff in wheat (gluten?) gets stickier.  I relegated myself to making one-crust pies by simply finger-pressing the pastry dough into the pie plate.

[Signe]

Use really really cold ingredients or chill it.  I've never made the vodka sort of crust but I bet keeping the vodka in the freezer (which I do anyway) would help it, too.  Roll it out between sheets of wax paper.  Then peel only the one sheet off, stick it in the pie dish and then take the other side off.  Do the same thing for the top.  Wish some sorts of crusts, it's been the only way I've been able to get it to work.

[Samwise]

My pastry dough just falls apart and the recipe in the Betty Crocker ring binder never said to chill it, but I knew I must be doing something wrong because I could not pick it up and fold it like they said I could do; instead it would fall apart.  It may be the shortening, or maybe the stuff in wheat (gluten?) gets stickier.  I relegated myself to making one-crust pies by simply finger-pressing the pastry dough into the pie plate.

If you changed up the kind of flour in the recipe that'd make a big difference.  Pie crust is pretty fragile to start with and the recipe is going to be a finely tuned equilibrium between having the dough fall apart and having the baked crust be bricklike.

Mind you, I've had the falling-apart problem a lot anyway.  The vodka recipe totally fixes that with the added liquid, though; the only problem I had with it was that it stuck together TOO well at first (even with the wax paper trick Signe describes).  Refrigeration mitigates the stickiness a bit, and also improves the flakiness of the final product by keeping the fat bubbles intact for longer.

[Yegolev]

If I get the no-stick pastry board, I'll try that, but if I get the dick towel then I'll try wax paper.

[RhyssaFireheart]

So let us know how that no-stick pastry boards works then. :D

[Sir Fodder]

That actually sounds really odd. I've never heard of using Garam Masala with deserts or sweets... Just checked the next cubicle over, Fijian girl - nope she agrees, really weird. Garam Masala is for meat.

Regular garam masala is normally made with spicier spices (cumin, coriander, red pepper, etc..) and is also roasted. "Sweet dessert spices" are used in the Mughal version, this cookbook I've got is awesome, probably a reference among chefs (Classic Indian Cooking by Julie Sahni):

There are two types of garam masala used in classic Indian cooking. One is the traditional garam masala, a blend of four spices--cardamom, cinnamon, cloves, and black peppercorns (sp), (sometimes a little nutmeg is added). This blend of subtle spices has come to be known as Mughal garam masala, It is the hallmark of classic Indian cooking, which originated in the North, in the courts and palaces of the great Moghul emperors...
   Over the years large quantities of coriander and cumin have been added to the classic blend. The addition of such spices causes the original subtle Mughal garam masala to taste sharp and pungent. This spicy version is usually referred to as garam masala...
   Mughal garam masala is a subtle, mellow blend with an accent of cardamom. Its primary use is in cream-, milk-, yoghurt-, and fruit-sauce based dishes. The garam masala, on the other hand is a spicy blend with an accent of roasted cumin and coriander. It is particularly suited for onion and tomato-rich gravies...
   ...the Mughal garam masala doesn't require roasting whereas the general garam masala does. This is because the Mughal blend primarily consists of what are in English known as "dessert spices" or "sweet spices"; these are very aromatic in their natural (raw) forms, and are also very easy to digest...

The Mughal blend is used in both savory and sweet recipies. I made syrup for baklava with those spices and it was tasty.

[Bunk]

Ah ok, makes more sense then.

[voodoolily]

The Mughal garam masala is what I always thought of as garam masala too.

[SnakeCharmer]

Recipe for a kick ass meatloaf.  Go.

Bonus points if venison/other wild game is part of it.

[Sky]

There has to be a meatloaf recipe in this thread somewhere, unless maybe I'm thinking about meatballs. I know we had some sort of ground meat baking discussion a while ago.

[Signe]

Well, my mother and other relatives used to use game in meatloaf and they just replaced the beef with the game meat.  That doesn't seem special enough.  It's the usual Italian meatloaf recipe, I think.  1/2 lb each of minced beef (or something red), pork and veal, Seasoned breadcrumbs, finely chopped onion, minced garlic, a handful of fresh minced red bell pepper, milk, a little tomato sauce sometimes, an egg, all nicely smushed,  formed, wrapped in bacon and baked on an oiled, shallow, heavy baking pan.  My parents had a friend who made venison meatloaf that also included mushrooms and chopped apples in it was topped by some sort of berry sauce.  The wife was a chef and it was her specialty.  Unfortunately, although I had it several times, I have no idea what the sauce had in it.  Some sort of berries and apples and stuff.  Nuts?  Maybe some cinnamon.  I was like 17 or something.  They had a cute son.

I'm sure VDL would have at least one, maybe more, meatloaf recipes on her blog, too.  I remember reading it and thinking how she's another one who doesn't stuff her meatloaf in a loaf pan.  You don't get the yummy gooey carmalised stuff on the bottom or a nice crust all over if you do.

[Ookii]

I saw a Throwdown with Bobby Flay about meatloaf, it's a show where he takes on someone famous for a particular dish.

This is their meatloaf recipe:

Ingredients

    * Salad oil
    * 1 carrot, small to medium dice
    * 2 stalks celery, small to medium dice
    * 1 medium onion, small to medium dice
    * 2 pounds ground beef
    * 2 eggs
    * Salt and freshly ground black pepper
    * Dash hot sauce (recommended: Tabasco)
    * Dash Worcestershire sauce
    * 3 slices bread
    * 1/2 cup seasoned Italian bread crumbs
    * Ketchup

Directions

Preheat oven at 375 degrees F.

In a medium-sized saute pan, put 2 dribbles of salad oil and heat over medium-high heat.

Add the carrots, celery, and onions and saute, about 5 minutes. Put aside and let cool.

In large bowl put the carrot mixture, ground beef and remaining ingredients, except for the bread, the bread crumbs and ketchup. Soak the bread in cold water, then squeeze water out (like a sponge) and drain it. Add to the ground beef and mix. (A stand mixer is may help make it easier). Add the bread crumbs and mix. Roll into firm loaf, spread ketchup over the top, and place into preheated oven for approximately 45 to 55 minutes, or until cooked through. Take out and serve hot.

http://www.foodnetwork.com/recipes/throwdown-with-bobby-flay/meatloaf-recipe/index.html

[SnakeCharmer]

Nice.  Thanks.

[Nevermore]

I wonder how that would taste with the onions/garlic/bell pepper version of mirepoix instead of the classic version.  I hate carrots.

[Signe]

I don't like carrots in my meatloaf, either.  Or celery.  I also don't like Ketchup.  In any case, I do put in a tiny bit of Worchester sauce sometimes, too, and also some red pepper flakes now and then.  I also almost always lightly sautee my onions, peppers and garlic before using them in this sort of recipe.  My meatball recipe, as was my mother's, is pretty much the same as my meatloaf recipe.  I don't use the milk to soak the breadcrumbs because I use dry crumbs.  I like the consistency much better. 

[Samwise]

Voodoolily makes an excellent meatloaf.    Maybe she'll wander in here and post the recipe. 

[voodoolily]

Thanks, Sam! I'm not at a computer to type up a whole recipe right now, but my meatloaf recipe is on the br0g. My schtick is a 3:1 chuck to pork ratio, I use onions as the only veg (but added minced chanterelles to the batch I made when you came over). I also like to use gochujang instead of ketchup.

[Sky]

Chunks of pepper jack!

[MisterNoisy]

I also like to use gochujang instead of ketchup.

I thought I was the only one that did this.

[Signe]

Although I usually use my own very spicy tomato sauce, I would absolutely use gochujang over ketchup.  I like meatloaf on the spicy side.  There are tons of things you can do with meatloaf, too. 

I copied this one this past summer but haven't tried it yet.  I tend to make meatloaf more in the cool weather than hot.  You can substitute meats.  I'm sure venison would work in place of beef for almost any meatloaf recipe.  This one sounds as if it would be nice with chicken mince, too.

For the Meatloaf:

2 TBS. red miso, dissolved in a little water to form a paste, divided
1/2 lb. ground pork
1/2 lb. ground beef
1/3 cup panko breadcrumbs
1 egg
4 green onions, white & green parts chopped
1/2 cup chopped shitake mushrooms (we used baby shitake mushrooms)
a thumbnail-sized piece of ginger, peeled and minced
2 cloves garlic, minced
2 TBS. soy sauce
1 1/2 tsp. fish sauce
1 1/2 tsp. rice vinegar
a squeeze of honey
1 1/2 tsp. mirin
1 tsp. brown sugar

For the Glaze:

1 TBS. chili paste (such as Sambal Oelek)
squeeze of honey
squeeze of hot chili sauce (such as Sriracha)
1/2 tsp. brown sugar

    * Preheat oven to 350 degrees. In a little bowl, combine the red miso and a little water to form a paste. Set aside.

    * In a large bowl, combine the ground meats, breadcrumbs, egg, green onion, mushrooms, ginger, garlic, and 1 TBS. of the miso paste. Mix with your hands until combined.

    * In the same little bowl as the remaining miso paste, add the soy sauce, fish sauce, rice vinegar, honey, mirin, and brown sugar. Mix well. Spoon this mixture a little at a time into the meat mixture, and use your hands to incorporate it in. Reserve about a spoonful of sauce in the bottom of the bowl to make the glaze.

    * Shape the meat-mixture into a loaf-shape on a greased baking sheet.

    * To the bowl with the reserved spoonful of sauce, add the chili paste, honey, hot chili sauce, and brown sugar. Stir to combine. Spoon on top of the meatloaf.

    * Bake the meatloaf for about 45 minutes or until done.

[Ookii]

Ha, if I had all that stuff I certainly wouldn't make meatloaf. 

[Signe]

But meatloaf is awesome.  What would you make?  Nearly everything in the recipe is readily available or easily substituted, no?  

It's fucking freezing here.  It's time to think about soup.

[voodoolily]

Most of that stuff is just condiments. That recipe would be great for meatballs too, like for a Trader Vic's style Polynesian party platter with pineapple and green bell pepper chunks. 

[Nevermore]

It's even cold down here.  Think I'll make a beef carbonnade stew this weekend.  I've only made one once before but it came out pretty good.  Second try is always better because I can start to make adjustments, like how almost anything can be improved by adding more garlic. 

[Sky]

It's in the teens here during the day, between 72-80 in the living room with the wood stove :)

Mentioned we were discussing meatloaf, had a request for meatloaf. Probably make it tomorrow.

Friday night we had a simple pizza: diced tomato, fresh basil, sliced pepperoni and mozz; thrown on the stone for a couple minutes. I'm eyeing the wood stove trying to come up with a contraption for cooking pizza in it...

Tonight was lazy night: turkey breast with some dinoflavor, frozen mixed veg and some whole grain brown and wild rice. That's our normal lazy meal, different frozen veg or meat/spice/sauce combos to change it up. Like marinated chicken/corn/rice or whatever. About ten minutes prep time.

[Yegolev]

My strawberry shortcake, made for the Christmas dinner.

[nurtsi]

Pretty. What is that green stuff?

[voodoolily]

They're little candy decals that they sell on sheets of paper. They're made of sugar, corn starch and food coloring, iirc.

[Yegolev]

Right.  Those hard cake decorations in the baking section that your mom would not buy for you.  Inspired by Japanese Christmas cakes.  Otherwise it is just shortcake from scratch, strawberries left in sugar for a few hours inside, whipped heavy cream, and fresh strawberries outside.  The strawberries, at least, are healthy.