Cooking From Memory ~ A Recipe Journal


PowerBalls

Posted in Uncategorized by Paul Gauche on April 3, 2015
Tags: ,

pb1

Before or after a run, or even during a workout, if you need a quick burst of energy and something to get you through, this is the nugget for you. This recipe is very forgiving, so feel free to get creative with the ingredients. For instance, you may want to use raisins instead of dates, or use figs instead. I’ve also used different nut butters; almond butter instead of peanut, etc. The ginger is a kick, so make sure you include it.

Ingredients ~

  • 1 cup rolled oats
  • ½ cup almond butter or organic peanut butter
  • 1 cup pitted dates
  • 1 Tablespoon pure maple syrup
  • 1 inch fresh ginger
  • ½ cup unsweetened coconut

 

pb2

Method ~

Combine all ingredients in a food processor and blend until combined. Using a small ice cream scoop—or using whatever method you prefer, roll into 1 ½ – 2 inch balls. Store in an airtight container in the refrigerator.

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Turkey Gravy

Posted in Dressings & Dips,Thanksgiving and Christmas Recipes,Thanksgiving Celebration by Paul Gauche on November 17, 2012

Ingredients ~

  • 2 Tablespoons unsalted butter (1/4 stick)
  • 1 medium onion, diced
  • Kosher salt, to taste
  • freshly ground black pepper
  • 2 Tablespoons all-purpose flour
  • ½ cup white wine
  • 2 cups turkey drippings, strained (or turkey or chicken stock)
  • ¼ cup heavy cream

 

Method ~

Melt the butter in a large sauté pan over medium heat until foaming. Add the shallots, season with salt and pepper, and cook, stirring occasionally, until browned, about 15 minutes. Add the flour and whisk constantly until the flour is no longer raw-tasting, about 1 minute. Increase the heat to medium high, add the white wine, scrape up any browned bits from the bottom of the pan, and cook until the mixture thickens, about 1 minute.

 

Whisk in the stock or broth and cream and bring to a simmer. Reduce the heat to medium and simmer, stirring occasionally, until slightly reduced and thick enough to coat the back of a spoon, about 10 minutes. Strain through a fine-mesh strainer into a small saucepan or serving dish, taste, and season with salt and pepper as needed.

 

Joyce’s Thanksgiving Stuffing

Nearly every family has its favorite stuffing recipe; each a variation on a theme of left-over bread, seasoned and cubed, with further variations and additions. The following recipe has been in my family for three generations. While that sounds impressive, it’s still simply a variation of sage flavored bread cubes with sausage. And really, nothing says Thanksgiving like sage and sausage.

Ingredients ~

  • 16-24 ounce bag of stuffing bread cubes, toasted
  • Giblets from the turkey
  • 1 quart (4 cups) water
  • 1 package Jimmy Dean Sausage, Sage flavored
  • 4 stalks celery, diced
  • 1 large onion, or 2 medium onions, diced
  • 4 Tablespoons butter
  • 2 teaspoons salt
  • 1 Tablespoon sage
  • Raisins, craisins or cranberries, optional

Method ~

Add the giblets to 1 quart (4 cups) water with sage and salt. Bring this broth to a boil, then back the heat off, simmering for about 45 minutes.

Meanwhile, in a sauté pan, brown the sausage, breaking up the meat as you go, 5-7 minutes. Add the onion and celery and continue to cook over low heat until the vegetables are tender, another 5-7 minutes.

When the giblets have been cooked, remove the giblets from the broth and set the giblets aside to cool and reserve the broth. Pull the meat from the neck, finely chop the other giblets and add all of this to the sausage, onions and celery. Cook for 5 minutes.

In a large mixing bowl, combine the bread cubes and the sausage mixture. Toss to combine. Add the fruit is using. Then add the reserved broth and stir until the mixture has a moist consistency. Season to taste with sea salt, fresh ground black pepper and more sage to taste.

Bake in a 350 degree oven for 30 to 45 minutes. Serve with turkey and gravy.

Corner Table

Posted in Uncategorized by Paul Gauche on October 3, 2012

Corner Table

4257 Nicollet Avenue, Minneapolis, MN 55409-2014 (612) 823-0011 www.cornertablerestaurant.com Getting There From the North Take 35 W South to 46th Street. Turn right at East 46th Street. Turn right at Nicollet Ave South. From the South Take 35W N to 46th Street. Turn left at East 46th Street. Turn right at Nicollet Ave South.

Hours: Tue.-Thu.: 5 p.m.-10 p.m., Fri.-Sat.: 5 p.m.-11 p.m.

Cuisine: American Contemporary

Reservations: Recommended. Reservations must be made by phone.

Alcohol: Beer and Wine

Payment Methods: Cash and Major Credit Cards

Sweet Corn Chowder

Posted in Soups, Stews & Gumbos by Paul Gauche on August 14, 2012

Photo Credit Todd Coleman for Saveur Magazine

While it’s not quite Fall and the official start of the hot soup season is still weeks, perhaps months away, this recipe for Sweet Corn Chowder is a great foretaste of the feast to come! Late summer sweet corn is showing up everywhere—from grocery stores to farmers’ produce stands; from big-box store parking lots to my own driveway. Last week two large boxes of sweet corn showed up—dozens at a time.  What a thrill to eat corn this good!

So, give this a shot. Make a lot and freeze some for later. You’ll know right when to pull this out… in the midst of that first snow fall!

Ingredients ~

  • 5 cloves garlic, divided
  • Kosher salt, to taste
  • 3 tbsp. extra-virgin olive oil
  • 2 cups pumpernickel bread, cut into ¾” cubes
  • freshly ground black pepper, to taste
  • paprika, to taste
  • ¼ cup freshly grated Parmesan
  • 8 tbsp. unsalted butter
  • 4 ribs celery, minced
  • 1 medium yellow onion, minced
  • 8 cups fresh corn kernels
  • 1 tsp. curry powder
  • ¼ cup flour
  • 2 cups chicken stock
  • 1 cup half-and-half
  • 1 cup milk

Method ~

Heat oven to 325°. Put 1 clove garlic on a cutting board and sprinkle with salt. Using a knife, mince and scrape garlic against cutting board to form a paste. Transfer garlic paste to a large bowl and whisk in oil. Add pumpernickel cubes, season with salt, pepper, and paprika, and toss to coat; transfer to a baking sheet. Bake, tossing occasionally, until toasted, about 12 minutes. Transfer to a bowl and sprinkle with Parmesan; toss to coat evenly and set aside to cool.

Heat butter in a 6-qt. pot over medium heat. Mince remaining garlic and add to pot along with celery and onions, season with salt and pepper, and cook, partially covered and stirring often, until vegetables are soft but not browned, 16–18 minutes. Add corn and curry powder and cook, stirring occasionally, until corn is soft and fragrant, 18–20 minutes. Vigorously stir in flour, then add chicken stock, half-and-half, and milk; bring to a simmer, reduce heat to medium-low, and simmer, stirring occasionally, until flavors meld, about 10 minutes. To serve, divide soup between serving bowls and top with croutons.

Serves 6-8

Shrimp and Chorizo Tapa

Posted in Appetizers & Hors d'œuvres by Paul Gauche on April 30, 2012

Ingredients ~

  • ¼ cup olive oil
  • 1 pound chorizo, sliced on the diagonal into ¼ inch slices
  • 12 raw, medium shrimp, peeled and deveined
  • 1 onion, thinly sliced
  • 1 Tablespoon garlic, minced
  • ½ cup dry sherry
  • 1 Tablespoon smoked paprika
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 3 Tablespoons lemon juice
  • 2 Tablespoons parsley leaves, minced
  • Crusty bread, for serving

Method ~

In a large (12-14”) skillet, heat 1 to 2 Tablespoon of the olive oil, sauté the sliced chorizo until it begins to brown around the edges, 7 to 8 minutes. Remove from the skillet.

Add the onion and sauté’ until they are caramelized around the edges and softened somewhat, 4 to 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add ¼ cup of the sherry to deglaze the pan and cook for 1 minute. Add the shrimp, paprika, 1 teaspoon salt, and ½ teaspoon black pepper, and cook, stirring occasionally, until pink and cooked through, about 4 to 5 minutes. Add the chorizo, the remaining ¼ cup of sherry and ¼ cup olive oil, lemon juice, parsley and remainder of the salt and pepper; stir to combine and remove from the heat.

Serve with toasted garlic: slice garlic thin, place on a cold sauté pan with olive oil to cover the bottom. Bring up the heat on the pan and toast until brown, then remove at once. Reserve the oil for cooking or on a salad.

Serve immediately, on small plates with any accumulated cooking juices spooned over the top. Pass the bread at the table.

~ With many thanks to Chef Ray Remler, Rivertown Inn Bed & Breakfast, Stillwater, MN

Fruit Soup

Ingredients ~

  • 1 cup pitted, dried prunes+
  • ¾ cup raisins
  • ¾ cup dried apricots
  • water to cover (about 3 cups)
  • ¼ cup quick-cooking tapioca
  • 2 Tablespoons lemon juice
  • 1 cup apple cider++
  • 1 teaspoon vinegar
  • ¼ cup sugar to taste+++
  • 1 cinnamon stick
  • whipped cream, plain or vanilla yogurt

Method ~

Combine prunes, raisins, and apricots in a 3-quart saucepan. Add water to cover, about 3 cups. Bring to boil and simmer gently for 30 minutes. Meanwhile, bring 2 cups water to a boil in a small saucepan. Stir in the tapioca and simmer for 10 minutes while mixture thickens. When the fruit is softened, add the cooked, thickened tapioca, lemon juice. Apple cider, vinegar, sugar and the cinnamon stick. This mixture will thicken as it cools. If the soup seems a little thick, you can add more water or cider to adjust both the consistency and the taste. Serve either hot or cold, garnishing with a dollop of whipped cream, plain or vanilla yogurt.

Variations:

+Different traditions as well as varying tastes may dictate the fruit you use. Variations include currants, golden raisins or any of the mixed fruit combinations. +Along with the prunes, raisins and apricots, I’ve used a mixture of fresh apples—½ each red, yellow and green apples. If you do this, you will need a little more than 3 cups of water to cover.

++You can also substitute pineapple juice for the apple cider.

+++Fruit naturally has sugar, so you’ll want to taste the soup before you add any sugar. That being understood, you may wish to adjust the ratio of sugar to lemon juice so as not to make this too sweet.

Pumpkin Cheesecake

Posted in Cheesecakes,Desserts by Paul Gauche on November 11, 2011

Every year as Thanksgiving approaches, I make a list of the things that simply must appear on the Thanksgiving table. That list, of course, includes all of the standards. But this year we’ll certainly be adding this pumpkin cheesecake to the festivities. Oh, my…

The first weekend in November brought me a couple of days to “play” in the kitchen; some time to try out some new things for Thanksgiving. I’d surveyed several recipes for pumpkin cheesecakes and decided the one from The Brown Eyed Baker looked most promising. I was especially curious about the crust made with ginger snaps since I’ve been known to cruise through most of a bag of those things with a glass of milk.

I prepared the cheesecake on Friday evening and then set in the refridgerator to ‘cure’. On Sunday afternoon around the table with severl friends, this pumpkin cheesecake made its appearance and did not dissapoint one little bit.

Silky. Smooth. Dense. Remarkable.

So give this a try. You may want to even try a test run on some friends and then preapre it again for Thanksgiving. It’s worth the effort–it’s that good! The only really tricky thing is making sure that you wrap the springform pan with foil effectively enough so that the water bath doesn’t seep into the crust. Take your time with that. And make sure you save enough gingersnaps to dunk in a glass of milk while you’re preaparing the crust. Whoa…

Ingredients for the Crust ~

  • 2 cups gingersnap cookie crumbs (about a 14-oz package of cookies, or less if you just want to dunk some into some milk while you’re preparing this treat)
  • 2 tablespoons brown sugar
  • Pinch of salt
  • 6 tablespoons unsalted butter, melted

Ingredients for the Cheesecake ~

  • 32 ounces cream chees, (4 packages) at room temperature
  • ¾ cup granulated sugar
  • ½ cup brown sugar
  • 2 cups (about a 15-oz can) canned pumpkin (do not use pumpkin pie mix)
  • 4 eggs, at room temperature
  • 2 ½ tablespoons heavy cream
  • 1 Tablespoon vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice

Method ~

Preheat the oven to 350 degrees. Double-wrap the bottom and outside of a 9-inch springform pan with heavy duty foil making sure the water bath to come will not seep into the pan. Take your time making sure you’ve done this well. Mix together the ingredients for the crust and press them into the bottom of the springform pan. A good way to do this is to take a drinking glass and using the bottom, lightly tap/pat the crust evenly into the pan. Bake for 6 to 8 minutes, or until lightly browned. Remove from oven and cool completely. Reduce oven temperature to 325 degrees F.

Bring a pan of water to a boil for a water bath. Beat together the cream cheese and the sugars on medium speed until smooth and creamy, scraping the sides of the bowl as needed, about 3 minutes. Add the pumpkin and mix on low until completely mixed. Add the eggs one at a time, beating well until fully incorporated and scraping down the sides of the bowl between each addition. Add the heavy cream and vanilla and beat until well combined, about 1 minute. Add the cinnamon, ginger, salt, nutmeg, cloves and allspice and mix on low to mix well.

Pour the batter into the prepared crust. At this point you will firmly but carefully tap the pan on the counter to release any air bubbles. Place the pan into a larger pan (a roasting pan works really well for this) and pour the boiling water into the larger pan until it is about halfway up the springform pan.

Bake for 55 to 65 minutes or until the edges are set, but the middle still jiggles a little. Do not open the oven door at any point in this process.

Keeping the oven door closed, turn off the oven and let the cheesecake rest in the oven for 1 hour.

After 1 hour, remove the cheesecake from the oven, carefully remove it from the water bath, remove the foil and place the cheesecake on a wire rack to cool completely, about an additional 2 hours. Once the pumpkin cheesecake is completely cool, cover and refrigerate for at least 6 hours. It’s best to let it set overnight.

You may want to garnish with a light sprinkling of crushed ginger snaps. Serve and enjoy!

Baked Oatmeal

Posted in Uncategorized by Paul Gauche on May 14, 2011

In another posted recipe for Hard-Cooked Eggs from Heidi Swanson I wrote that if you weren’t following Heidi at http://www.101cookbooks.com/ or www.heidiswanson.com, that you are—most likely, missing something in the kitchen. Well, the addendum to that is simply this: if your library of cookbooks doesn’t include her newest cookbook, super natural every day, then your library is incomplete.

Our daughter, Sarah, and herhusband, Travis gave me this cookbook for my most recent birthday. Along with that came the rhetorical question, “Does Dad really need another cookbook?” to which I responded (and always respond) “You can’t have too many cookbooks.”

I have a lot of cookbooks, indeed. But never, ever have I read through an entire cookbook from beginning to end—until Heidi’s volume arrived. Not only that, but perhaps the most telling indicator of how great a collection this is, is that while Heidi is a vegetarian, and I am not, and there isn’t one recipe in this cookbook that includes any meat at all, I never once noticed or even missed that.

This is a fabulous collection of recipes that are completely accessible. You know how lame it is when you want to try out a new recipe and it calls for a teaspoon and a half of some ingredient you can’t even pronounce and when you find it at the store it costs an arm and a leg for 7 times as much as you need? Not so with Heidi’s new book. As I read each recipe—one after the next, I thought, “Sure, I can do that, no problem.”

The recipe for Baked Oatmeal is fabulous and I’ve proved it two Saturdays’ in a row. The first time I prepared it I cut the recipe in half. Nancy Lee and I ate just about one-third of the 8×8 baking dish. When our son, Soren came into the kitchen he asked what it was. After explaining it to him, he ventured into it with a small bowl and some cream. Thirty minutes later the dish was empty and he was hoping I didn’t want any more because he “cleaned it up.”

The second time I prepared the recipe, I halved it again and adjusted several other things: along with the bananas on the bottom, I mixed in fresh blueberries and cut fresh strawberries. I also doubled the toasted walnuts as well as the vanilla. It’s difficult to halve an egg, so I just went with the whole egg. I didn’t drizzle any of the butter on top, nor did I add more sugar or syrup before serving. No problem.

No matter how you finish off this recipe, you’ll finish off the dish.

Here we go…

Baked Oatmeal (from Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen by Heidi Swanson)

  • 2 cups rolled oats
  • ½ cup walnut pieces, toasted and chopped
  • 1/3 cup natural cane sugar or maple syrup, plus more for serving
  • 1 teaspoon aluminum-free baking powder
  • 1 ½ teaspoons ground cinnamon
  • Scant ½ teaspoon fine-grain sea salt
  • 2 cups milk
  • 1 large egg
  • 3 Tablespoons unsalted butter, melted and cooled slightly
  • 2 teaspoons pure vanilla extract
  • 2 ripe bananas, cut into ½-inch pieces
  • 1 ½ cups huckleberries, blueberries, or mixed berries

Preheat the oven to 375 degrees with a rack in the top third of the oven. Generously butter the inside of an 8-inch square baking dish.

In a bowl, mix together the oats, half the walnuts, the sugar, if using, the baking powder, cinnamon, and salt.

In another bowl, whisk together the maple syrup, if using, the milk, egg, half of the butter, and the vanilla.

Arrange the bananas in a single layer in the bottom of the prepared baking dish. Sprinkle two-thirds of the berries over the top. Cover the fruit with the oat mixture. Slowly drizzle the milk mixture over the oats. Gently give the baking dish a couple thwacks on the countertop to make sure the milk moves through the oats. Scatter the remaining berries and remaining walnuts across the top.

Bake for 35 to 45 minutes, until the top is nicely golden and the oat mixture has set. Remove from the oven and let cool for a few minutes. Drizzle the remaining melted butter on the top and serve. Sprinkle with a bit more sugar or drizzle with maple syrup if you want it a bit sweeter.

Serves 6 generously, or 12 as part of a larger brunch spread.

Hard-Cooked Eggs

Posted in Uncategorized by Paul Gauche on May 1, 2011

If you’re not following Heidi Swanson at http://www.101cookbooks.com/ or www.heidiswanson.com, I’d have to say you’re missing something. She’s a fabulous cook with page after blog after cookbook of very accessible recipes. Heidi is a writer, photographer, and award-winning culinary blogger, and she’s just released her new cookbook, super natural every day which follows Cook 1.0 and Super Natural Cooking. Heidi’s work has also been featured in Food & Wine, Saveur, Glamour, the Washington Post, Time, Fast Company, Utne Reader, and the Vegetarian Times, as well as on Salon.com and NPR.com.
You may be wondering why, out of all of the recipes coming from Heidi’s kitchen I’d include this one here. Good question. Simply put, I haven’t asked for permission to post this yet, and forgiveness is always easier to ask for than permission. I’ll ask; don’t worry. The second reason is that a friend called me today to ask how to boil an egg. Well, it just so happens that earlier this week on a flight between Phoenix and Minneapolis, I read the first half of Heidi’s new book and found her instructions for hard-cooked eggs nearly poetic. Really, hard-cooking eggs can almost seem like rocket science to the uninitiated. But Heidi’s narrative here seemed almost like a song. So anyway, I lifted her poetry for hard-cooked eggs right out of her new book — which you should buy. I’ve given you the link. Go buy it. And hard boil some eggs.

Hard-Cooked Eggs

Put the eggs in a medium saucepan and cover with cold water by ½ inch or so. Bring to a gentle boil over medium heat. The eggs should just barely start rattling against the bottom of the pan. Turn off the heat, cover, and let sit for exactly 7 minutes, or a couple of minutes longer if you’re using extra-large eggs. Have a bowl of ice water ready. When the eggs are through cooking, put them in the ice water for about 3 minutes, long enough to stop the cooking. Peel carefully.

From “super natural every day” Heidi Swanson, Ten Speed Press, Copyright 2011

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