Comfort Food

by Ree on September 3, 2010


NEW CATEGORY

I created a new category on The Pioneer Woman Cooks.

Its title? Comfort Food.

Its contents? All the recipes from the PW Cooks archives that evoke memories…

That warm our souls…

That make us close our eyes and savor each bite because it reminds us of family…our childhood…memories.

I went through each and every recipe on this site, putting them through the comfort food filter. I wound up rejecting a lot of recipes I initially thought I’d choose; anything spicy, crunchy, or complicated does not belong in the comfort food category.

Check it out:

Comfort Food Category on PW Cooks

Save a couple for a rainy day!

(Or make one today if that’s the kind of mood you’re in.)

 
 

MIXER WINNERS

Here are the winners of the KitchenAid Anniversary Mixers:

#1480 Mrs. Mike: “I’m going to do some much needed painting to freshen up our home on Saturday, then enjoy being with my family for the rest of the long weekend! We always barbecue on Monday, and plan to have some friends over to join us.”

#19834 Carly: “Welcoming home my father and brother who have been gone for 5 months hiking all 2,178 miles of the Appalachian Trail. Can’t wait to see them!”

#30459 Mab: “I didn’t even remember that Labor Day is coming up……. I guess that means we don’t have plans yet! I think I’ll convince the in-laws to come down and play with the kiddies and I’ll get a pedicure. Not very traditional, but so worth it!”

Congrats, winners! Contact prizes@thepioneerwoman.com to claim your loot.

Enjoy the weekend, everyone!

Love,
P-Dub

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Comfort Food

by Ree on September 3, 2010

NEW CATEGORY

I created a new category on The Pioneer Woman Cooks.

Its title? Comfort Food.

Its contents? All the recipes from the PW Cooks archives that evoke memories…

That warm our souls…

That make us close our eyes and savor each bite because it reminds us of family…our childhood…memories.

I went through each and every recipe on this site, putting them through the comfort food filter. I wound up rejecting a lot of recipes I initially thought I’d choose; anything spicy, crunchy, or complicated does not belong in the comfort food category.

Check it out:

Comfort Food Category on PW Cooks

Save a couple for a rainy day!

(Or make one today if that’s the kind of mood you’re in.)

 
 

MIXER WINNERS

Here are the winners of the KitchenAid Anniversary Mixers:

#1480 Mrs. Mike: “I’m going to do some much needed painting to freshen up our home on Saturday, then enjoy being with my family for the rest of the long weekend! We always barbecue on Monday, and plan to have some friends over to join us.”

#19834 Carly: “Welcoming home my father and brother who have been gone for 5 months hiking all 2,178 miles of the Appalachian Trail. Can’t wait to see them!”

#30459 Mab: “I didn’t even remember that Labor Day is coming up……. I guess that means we don’t have plans yet! I think I’ll convince the in-laws to come down and play with the kiddies and I’ll get a pedicure. Not very traditional, but so worth it!”

Congrats, winners! Contact prizes@thepioneerwoman.com to claim your loot.

Enjoy the weekend, everyone!

Love,
P-Dub

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The writing instrument that dominated history for thousands of years is the quill. Its use started in 700 AD and was even then used subsequent to the invention of the fountain pen. The quill pens are prepared from the bird feathers so they tend to be light in weight, but they surely show a reading on some scales including the digital scale. When we talk about writing, the quills that prove to be the toughest are the ones drawn from living birds. For perfect results, the plume is taken during spring from the five outer left-wing feathers. A right-handed writer would like to own such a quill that is drawn from the left plume as they are curved outwards and away from the writer. According to the kind of writing you need, there is a category of different kinds of feather that are taken from birds.

For instance, goose feathers were most frequently used whereas the premium quality swan feathers were rare and more expensive. As for the crow feathers, they were believed to be the perfect ones for creating fine lines. Other species of birds whose feathers were used for making quills, include eagles, owls, turkeys and hawks.

You can’t start writing with a plume soon after drawing it, it has to be cut to turn it into a quill. The people of earlier times used to carve the barrel or shaft of the plume that they needed a pointed knife which was called the pen knife. The writers along with stationers of that period used to file and slit the tip to create a nib for writing. It’s just amazing to observe how the writing of every quill varies. This difference results from the growth of the wing shaft along with the carving of the quill maker. So every quill is different just as the writer or the creator of that quill. The choice, trimming, carving of a quill is much tedious, but is even an art at the same time.

The individuals of earlier times used to have faith that feathers belonging to a goose were ideal for making quills. Often, only two or three feathers are the right ones from the whole lot. For nice writing, the nib has to be shaped to a very fine point. A slit is then made at the bottom of the shaft. This slit allows the smooth travelling of ink. Only the goose plume’s shaft has this feature to keep the ink until when light force is applied. The force makes the ink to flow to the nib in the desired amount.

Quills have a great role to the initial scribes who used to write and decorate their writings using these instruments. This is why the old writings of the Bible and the Magna Carta were penned by quills. Furthermore, this tool was used to create great works of literature, books along with other historical documents that left a huge influence on this world. Conversely, quills have left a great impact on history throughout their period of rule.

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Cinnamon Ice Cream

by Michelle on September 3, 2010

Cinnamon Ice Cream

I’ll be completely honest with you. I was both excited and nervous about making this ice cream. Excited, obviously, because it’s cinnamon ice cream and it’s now September and I had all kinds of delicious visions of apple pie with cinnamon ice cream dancing in my head. A little nervous because, well, I was afraid that the ice cream might taste like a giant piece of Big Red gum. Not that there’s anything wrong with Big Red, but it’s just so, well, cinnamon-y in an obnoxious-drunk-person-at-the-bar kind of way. I was so elated when I took my first freshly-churned spoonful and the clean, light cinnamon flavor danced around my mouth in a graceful-ballerina kind of way.

Apple & Cinnamon Ice Cream Sundae

Now aside from the obvious pairings of pies and crisps, I thought that this ice cream would make a fabulous base for a sundae with sauteed apples and a drizzle of caramel. My suspicions were correct – this is a fantastic combination of warm and cold, sweet and tart. A fabulous way to enjoy an ice cream sundae once the fall season settles in. Love. Love, love, love.

Cinnamon Ice Cream with Sauteed Apples and Caramel

Cinnamon Ice Cream

Yield: About 1 quart

Prep Time: 1 hour 15 minutes | Chill Time: 8 hours | Churn Time: 20 minutes

1 cup whole milk
¾ cup granulated sugar
Pinch of salt
Ten 3-inch cinnamon sticks, broken up
2 cups heavy cream, divided
5 egg yolks

1. Warm the milk, sugar, salt, cinnamon sticks and 1 cup of the heavy cream in a medium saucepan. Once warm, cover, remove from the heat, and let steep at room temperature for 1 hour.

2. Rewarm the cinnamon-infused milk mixture. Remove the cinnamon sticks with a slotted spoon and discard them. Pour the remaining 1 cup heavy cream into a large bowl and set a mesh strainer on top.

3. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

4. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (should reach 170 degrees F on an instant-read thermometer). Pour the custard through the strainer and into the cream. Stir until cool over an ice bath.

5. Chill the mixture thoroughly in the refrigerator, preferably overnight, then freeze it in your ice cream maker according to the manufacturer’s directions.

(Recipe adapted from The Perfect Scoop by David Lebovitz)

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The Keys To Good Cooking by Harold McGee

by Amy Sherman on September 2, 2010

Harold McGee

You may be familiar with Harold McGee from the monthly “The Curious Cook” column he writes for the New York Times, that looks at the science behind cooking. He has explained why adding water adds flavor to coffee and cocktails, why cilantro tastes like soap, for some and how to prolong the life of berries.

Harold McGee’s book, On Food and Cooking is a classic reference and quite wonderful, but frankly a bit geeky. I’ve been fortunate to hear McGee speak a few times and I’ve always learned a lot. Last time he mentioned his upcoming book, The Keys to Good Cooking, and told the audience that it would help answer the questions home cooks have about the practical side of kitchen science.

I’ll be reviewing the book when it comes out in October but in the meantime I got a peek at a few pages and gleaned these wonderful tips to help you succeed with braising:

Beware of recipes that call for an oven temperature over 180°F/80°C. Never let a braise or stew get hot enough to bubble when the meat is cooking. A closed pot in an oven at any temperature above the boiling point will come to the boil. At oven temperatures above 180°F/80°C, leave the pot open to allow evaporative cooling and produce a lower cooking temperature.

To braise or stew tough cuts of meat in a few hours, heat them at 180°F/80°C. They will develop the dry tenderness of standard braises and stews.

To braise or stew tender cuts quickly, or tough cuts over a day or more to keep them especially moist, heat them at 140-150°F/60-65°C°.

Here are links to my past posts on Harold McGee:

Gastronomic turns 10 with Harold McGee

Harold McGee & Shirley Corriher

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Master Gardener Secrets Revealed

by Raoul on September 2, 2010

Are you looking for solutions to maintain your home vegetable garden. You do not have to worry about anything as there are millions of ways to plant vegetable gardens. One of the ones discussed will be row gardening. These kind of gardening are only successful once you learn your situation. The best thing to do is discover the best gardening type for your needs. It might sound difficult, but for beginners growing vegetables need not be that complicated. Each and every time will probably be less and less troublesome.

The different methods we will be discussing may be used together or by themselves. Many of these methods have been in existence forever since they can make anyone an effective gardener. Here we will discuss different methods you should use to start your garden.

Many individuals have tried these gardening tips lately and a lot been benefited. Please do not stray from these basic plans. Before deciding what method to use you’ll want to decide what you would like to grow and also make sure you possess the time that the chosen method requires. The methods of planting that are going to be discussed are: Single rows, wide row gardening and hills.

Single Row Gardening – Using these method, seeds are sowed in starting rows which have equal space in between two seeds for your plants to grow well and spread their branches. Spacing between the seeds will be the space that a fully mature plant requires. Plants that grow bigger need more space as opposed to plants that grow small in size. A great example to make note of is the fact that corn is planted a long way away from tomatoes.

Wide Row Planting – I Would recommend this method if your are planting things that don’t need a lot of room. They will grow even when they don’t have a lot of space. You can recognize these types of seeds because of their small size. Spinach is a perfect example of this. Wind will cause single rows of lettuce will become wide rows.

Hill Planting – I don’t think there is a better way to plant squash. In this type of planting, a mound of about 20 inches across and about 5 inches high. Place these mounds at equal distances in your garden. You only need to place a single seed in each mound. When the plants start showing up and are healthy, you will pull out all the plants but the two best ones. This method makes it easier to use compost and manure.

I hope you have found this helpful and look for some of my other gardening tips to help you develop your gardening skill. Best wishes and don’t worry the green thumb will come in time.

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Gingered Carrot Cake Cookies

by Michelle on September 2, 2010

Gingered Carrot Cake Cookies

A couple of weekends ago while we were traipsing about in the Outer Banks, I ordered a piece of carrot cake for dessert the first night we were there (I talked about it in my food and restaurant review of the Outer Banks). It was outrageous in all sorts of good ways… it was massive (I couldn’t finish it), it had four layers, those layered were sandwiched and topped with a delectable cream cheese frosting, it was drizzled with orange and caramel sauces, and it was sprinkled with candied pecans. I was in foodie heaven. And I’ve had carrot cake on the brain ever since. So while I was flipping through some of my cookbooks and came across this recipe, it immediately jumped out at me. First, I was still on a carrot cake high; and second, for as many times as I have pored over Dorie’s Baking book, I couldn’t remember ever seeing the recipe before. Insanity! So off I went to whip these up and try to catch a whiff of salt water if at all possible… (totally not possible, I live in southwestern Pennsylvania, and the winds just aren’t strong enough to whip that salty air this way… such a shame!)

Cookie dough for Gingered Carrot Cake Cookies

These cookies are downright fabulous. They teeter on the border between cookies and scones, but I suppose we’ll still need to call them cookies since the process for making them is exactly like that of making cookie dough, and not scones. In any event, they do have the characteristic tenderness of a scone that it enhanced by the carrots, which keep the cookies supremely moist. Throw in coconut, raisins, pecans and a healthy dose of ginger and you have an irresistible cookie that I just may have eaten for breakfast on more than one occasion.

Oh, and if you noticed that the ingredients in these cookies sound similar to those in the cowboy cookies, bravo on your observation skills! It’s no accident. When I think about the recipes I want to try during any given week, I always take stock of what I already have in an attempt to be somewhat frugal. (We won’t talk about how much money I have wrapped up in Steelers and Penguins tshirts and jerseys in my drawers and closet.) I like to choose recipes that use at least some of the ingredients that I already have on hand. It’s a great habit to get into not just for baking, but for everyday meals and dinners as well. (A discussion about money spent on sports team paraphernalia will have to wait, there are cookies to bake and eat!)

Gingered Carrot Cake Cookies

Since we’re here chatting about a Dorie Greenspan recipe, did you know that she has a new cookbook that was just released from Amazon this week? It’s called Around My French Table, and is a collection of all of her favorite French recipes. Down-home French. Not fancy, schmancy French. My kinda lady. I can’t wait to dig in. I have so thoroughly enjoyed everything about her last book, Baking: From My Home to Yours, and feel like she’s right there hanging out with me in the kitchen while I bake from it. I have no doubt that Around My French Table will have the exact same feel. Having tried so many of her baking recipes, I am elated to enjoy her favorite French recipes!

While you’re waiting on that new book, give these cookies a try, you won’t be disappointed!

Gingered Carrot Cake Cookies

Disclaimer: I was not compensated in any way for endorsing Dorie Greenspan’s new cookbook. I just adore her style of writing, find her to be an absolutely lovely person, and want to share her great kitchen treasures with you!

One year ago: Peanut Butter and Jelly Bars

Gingered Carrot Cake Cookies

Yield: 18 cookies

Prep Time: 15 minutes | Bake Time: 16 to 18 minutes

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground ginger
Pinch of grated nutmeg
¾ cup (1½ sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
1/3 cup light brown sugar
1 egg
½ teaspoon vanilla extract
1 cup shredded carrots (about 3, peeled and trimmed)
1 cup sweetened shredded coconut
1 cup raisins
½ cup coarsely chopped pecans

1. Position oven racks in the upper-middle and lower-middle positions and preheat the oven to 375 degrees F. Line two baking sheets with parchment paper or silicone baking mats.

2. Whisk together the flour, baking powder, salt, ginger and nutmeg.

3. With a stand or hand mixer, beat the butter on medium speed until creamy and smooth. Add the sugars and beat until light and fluffy, about 2 minutes, then add the egg and beat for another minute. Reduce the mixer speed to low and beat in the vanilla. Continuing on low speed, add the flour mixture in 2 or 3 batches and beat only until they just disappear into the mix. The dough will be very thick, but don’t overbeat to incorporate the flour. Using a rubber spatula, mix in the carrots, coconut, raisins and pecans.

4. Spoon about three heaping tablespoonfuls of dough (or use a large cookie scoop, which is what I did) onto the prepared baking sheets at a time, leaving about an inch of space between them. Using your fingers, every so slightly flatted the tops of the cookies.

5. Bake for 16 to 18 minutes, rotating the sheets from top to bottom and front to back at the midway point. The cookies should be light brown and only just firm on top. Carefully transfer the cookies to racks to cool to room temperature. Store in an airtight container at room temperature.

(Recipe adapted from Baking: From My Home to Yours by Dorie Greenspan)

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I’m writing for Epicurious again!

by Amy Sherman on September 1, 2010

Epicurious
I am very happy to be writing for the Epicurious blog, Epilog again. I’m writing twice a week, and will be sharing some posts on intriguing flavor combinations. I hope you will check out my posts and please do leave comments and tell me what you think of my combos and how you would suggest using them. My first post is on the combination of rhubarb, cinnamon and rosewater. Coincidentally, the New York Times published a story about rosewater just yesterday.

I’ve been very busy lately writing posts for Epilog and for Amy & Amy Between Bites as well as pieces for Cheers magazine and Gastronomica, so hopefully that explains why it’s been a little quiet around here lately. I am traveling quite a bit this month, but hope to post here again soon….

cheers,

Amy

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Use Easy Steps To Clean Your Cupboard

by Raoul on September 1, 2010

Whenever you head out shopping, you always result in getting something to to add to your cupboard or Bath storage cabinets. A lot of times you would find your Shelf storage cabinet bursting with mess. You might not require much of the items that are lying in these cabinets. The clutter in your cupboard might be turning nasty each day. Well, it not only is showing an yntidy look, it is doing a lot more. According to psychologists, a messy area is an abstract representation of various lives. Furthermore, according to Feng Shui, it adheres energy and the inability to move ahead. Therefore, it is really important that you remove the unnecessary mess lying in your shelves.

It would be better if you choose a weekend for the major chore because this is really going to take the whole of your day so start with getting rid of everything away from the wardrobe brushing it to remove dirt. Use wipes and towels to dry the wood of the shelves. Have a friend or a younger sibling to provide you a hand while you rearrange the stuff back in the cabinet.

Have a particular set of hangers in your cupboard and do not enlarge that. Every time you get something to hang in the cupboard, take away one of the existing dresses from the hanger. Do not increase the amount of hangers. To give a neat look, have the hangers spaced at least an inch apart. It will minimize the overcrowding.

A good option is to section your cupboard in different partitions. Take some cartons and sort the clothes according to most recent, in the best condition, require alteration, are the best fit and the ones that look the best on you. You should never overcrowd the clothes in a cluster because this will only make them crumpled and make the cupboard appear more untidy. Fold these clothes instead. You can also make different partitions in your cupboard that are specifically meant for a single purpose. For example, you can create separate partitions for socks, stockings, t-shirts, suits, sweaters, night clothing, gym wear, etc. which will be easier for you to shuffle through your cupboard when you are running late.

get rid of any item that is present in your cupboard for at least three years. You did not use it for three years, so there is small probability that you will use it now. Sort the shoes in ones that fit best, ones that are most comfy, and ones that are in the best state and use the partition adjacent to the shoes for accessories. Place in hats, scarves, belts, gloves and jewelry stuff in that. It is not a tough task to de-clutter your cupboard. However, it is going to take some of your time. After all, gathering such a lot of mess took you a lot of time, therefore getting rid of it would require some time too. Once you get the cupboard tidy, try to keep it that way for at least some months. This way you will save yourself from de-cluttering it again and again.

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Today

by Ree on September 1, 2010

Today…

Because it’s Wednesday…

Because the only thing standing between me and true happiness is two loads of whites and six-pack abs…

Because last night I dreamed I was backstage at The Nutcracker and hadn’t been to a single rehearsal…

And because I love ya…

 
I’m giving away three (3) of these lovely, shiny candy apple red Anniversary-edition Kitchen Aid mixers.

It’s shiny. It’s red. And it has a glass mixing bowl.

And it’ll keep you out of trouble.

At least while you’re using it.

It’s hard to get in trouble while you’re making batter.

(And for the record, I have no idea what I’d do with six-pack abs even if I had them. But still.)

 

HOW TO ENTER

To enter the giveaway, just answer the following question in the Comments section of this post:

What are you doing over Labor Day weekend

?”

Are you going to Maine? Washington D.C.?

Cleveland?

Miami?

Or are you holing up in your house, painting your own toenails, and dusting?

Just shout out your Labor Day plans in the Comments section of this post and you’re automatically entered to win a mixer.

 

THE RULES

One entry per person, please. (Note: if you do not see your entry appear right away, please don’t enter a second time—your entry will appear shortly. Thank ya.)

No entries after noon Pacific Time Thursday.

Winners will be randomly selected from among entrants.

Winners will be announced Thursday.

Good luck!

Lotsa Love,
P-Dub

________________________________

Contest sponsored by Pioneer Woman. For more info on how my prizes and giveaways work, read here.

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