two great tastes that taste great together

A few weeks ago, I did an interview with a nutritionist for the newspaper, and she brought along some recipes from a dairy promotion group, a few of which I included in the article.

One of them particularly caught my attention: Creamy avocado hummus, a sort of hybrid of guacamole and hummus bound together by Greek yogurt.

For the Times-Gazette’s annual National Newspaper Week coffee, employees sign up to bring homemade dishes, and I thought that avocado hummus, with pita chips to dip, would fit the bill just fine, and give me a chance to see if the recipe was as good as it sounded.

I think it turned out quite well. It has the grainy texture of hummus (and the fiber and nutrition from those garbanzo beans) but the bright flavor of avocado and citrus. I was a little worried because I did not seed the jalapenos as the recipe called for, and so the dish had a little kick – not too bad, but some of the people who come to this event might not be spicy food fans. So I made a little tag marking the dish as medium-hot.

Anyway, if you’d like the recipe I’ll include it below. This reflects a couple of little additions I made. It may not be exact; I actually made about 1 1/2 times this recipe, and a couple of ingredents were eyeballed rather than measured.

1 large avocado, about 9 ounces, with pit and peel removed, cut into chunks.

1 cup canned chickpeas a/k/a garbanzo beans, drained

1 cup fat-free Greek yogurt

1/3 cup cilantro leaves

1/4 cup freshly-squeezed lime juice

zest from the lime (I always hate to let citrus zest go to waste)

1/2 t. minced garlic (I had some on hand and thought it would go well)

1 large (1 oz) jalapeno, roughly chopped, seeded if desired – but I didn’t. If you’re not sure, cut the jalapeno in half lengthwise and seed one half but not the other.

1/2 teaspoon kosher salt

Combine all ingredients in a food processor; blend until smooth. The dish may be made in advance and kept in the refrigerator, but according to the notes from the original recipe the whey from the yogurt may separate and need to be stirred back in.

round round get around, I get eye of round

UGO had a small eye of round – only a pound and a half – on manager’s special tonight. Usually, when I see an eye of round on sale I think jerky – when you can get it cheaper than normal, it’s a great cut for jerky because the grain runs lengthwise and there’s little marbling, only an easily-removed fat cap. For jerky, you want as little fat as possible; fat goes rancid.

But this was a very small roast – not quite as much meat as I would normally use for a big batch of jerky. Plus, I knew I was out of both Worcestershire and soy sauce, neither of which UGO had tonight, and I didn’t want to make another stop. So my mind went to the other great use for eye of round. It’s a recipe that America’s Test Kitchen had on their show years ago. Unfortunately, that means I can’t link to it here, since only the current season’s recipes are available for free online, and even then you have to register.

Eye of round is sort of a transitional roast – it’s not as cheap and doesn’t have the connective tissue of a good, slow-cooking pot roast, but it’s not naturally as tender as the pricey oven roast cuts. However, it can still be an oven roast – cooked in dry heat to your preferred doneness (I’m going to tell you that your preferred doneness is medium rare). You just have to pay a little attention to it first. ATK has a recipe where the roast is coated generously with kosher salt and wrapped up tightly in plastic wrap for 18-24 hours. The salt works like a brine or marinade – it penetrates and tenderizes the meat a little. It looks like it would be too salty, but it’s not, since the salt distributes itself deep into the meat during that time. My roast is now all wrapped up in the fridge and will be ready for dinner tomorrow night.

Then, you brown the roast in a dutch oven or skillet before cooking it very slowly in the oven over low heat. At one point, you are supposed to cut the oven off without opening it and let the residual heat cook it the rest of the way. The end result is a tender medium-rare roast which you can slice thinly across the grain. I’ve made it in the past, and it tastes like a much more expensive roast.

This recipe works best if you have one of those remote probe thermometers, so you can check the roast’s temperature without opening the oven door. I can never afford a nice one; I’ve bought the cheap ones from Walmart two or three times, and they tear up pretty easily. Plus, the recipe as I have it from ATK is for a much larger roast than the little one I have. But I’m going to do the best I can tomorrow night and check it with my little instant-read thermometer.

souper man

I posted earlier today on Facebook that one of the grocery items in my second-ever Jet order was a bag of Hurst’s HamBeens 15-bean soup, which I think I’m going to make tomorrow, while I’m recuperating from a late night at the show tonight. I’ll have it to and enjoy over the rest of the holiday weekend, and then a little extra to go into the freezer.

I have blogged about this product in the past, but it’s been a while, and so I’m going to wax poetic about it. It’s been a favorite of mine for many years.

WP_20150905_11_49_03_Pro (2)

You can find it in the dried bean aisle of the supermarket, because that’s basically what it is – dried beans, plus a small packet of a smoky seasoning. You add other ingredients to turn it into soup – meat (ham, hamhock or smoked sausage), water, a can of diced tomatoes, garlic, onion, a little chili powder and the juice of a lemon. This leaves room for some experimentation, of course. It feels more like a recipe than like processed food.

It’s easy to make, but slow-cooking. You have to soak the dried beans overnight, then you cook them with the onion and with your meat of choice, add the other ingredients and the little seasoning packet, and cook some more. The combination of different beans gives the soup a great texture – you have just enough creamy thickening from the beans that break down, while you still have individual beans in there to give the soup a hearty, meal-worthy bite. Don’t skip the lemon juice – it adds just the right little bit of tanginess to perk up the slow-cooked flavor.

It’s wonderful the night you make it, and – like many soups and chilis – even better when you reheat the leftovers the next day. It also freezes well, as long as you use it before it gets freezer burn. (I miss my FoodSaver. I need to get a new one the next time I get a tax refund or something like that.)

In addition to the basic product you see above, they make other flavors. I’ve tried the Cajun flavor, which is fine, and so is the beef flavor.

On my Facebook post, Donna Brock asked if I was going to have cornbread with the soup tomorrow. That would have been a great idea, and I wish I’d thought of it while I was at the store. Instead, I already bought some canned biscuits. They’ll be good too.

It feels like summer today, but as the weather starts to cool off, and it will, this is the perfect fall meal.

wow, I could have had (something other than) a v-8

When I hear “Mott’s,” I think apple juice.

motts_products_vegetable_juice_spicyBut Mott’s has introduced a vegetable juice (re-introduced? It seems to have been introduced, then went away for a while according to some web sites, and now is back in a different-shaped bottle).

Most store brand vegetable juices try to copy V-8 as closely as possible, but the Mott product is deliberately different from V-8. It’s not as thick and the vegetable blend is different – zestier, with flavors like green pepper, garlic and dill that you might associate with salsa or salads. Like V-8, it comes in regular, spicy-hot and low sodium versions. (The regular versions contain almost as much sodium as V-8, which is to say a lot.)  I’m trying the spicy version, after seeing it at the store. The spicy is what I would usually get if buying V-8. I like it. I really like the flavor of it better than V-8.

The Mott’s product, probably because of the different vegetables, is not as much of a vitamin powerhouse as V-8, but it does have 100 percent of your daily requirement of Vitamin C and 25 percent of Vitamin A, plus some iron and potassium. But if you don’t like V-8, you might like this, and it would be better for you than something sugary. It tastes a little closer to bloody mary mix (which I sometimes buy and just drink by itself, sans booze), so those of you who make bloody marys might want to try it as well.

the elusive sicilian

UPDATE: I found the coupons after all! They’re round, and like Frisbees they flopped out a little farther than I had looked for them. Apologies, Screamin’ Sicilian; you did a great job after all.

A week or two ago, I posted this photo to Facebook:


I explained that I had an online coupon, loaded to my Kroger Plus card, for something called Screamin’ Sicilian pizza, a brand with which I was not familiar. The pizza box includes a punch-out moustache on the back.

The pizza was wonderful – outstanding for a frozen supermarket pizza, with really good flavor. It is priced as a premium product, not surprisingly, and so I tried to go to the company’s website and sign up for its e-mail list, which supposedly gets you a dollar-off coupon. I tried from two different computers, a Mac at work and a PC at home, and the signup process wouldn’t complete – the site took me to a page with an error message and some HTML code. I posted about this on Facebook, and the company – which does a commendable job of following social media – responded and asked me to send them my mailing address.

I did, and sure enough, today in my mailbox I got a hand-addressed envelope from Screamin’ Sicilian Pizza. The letter apologized for my trouble and invited me to use one of the enclosed coupons and give the rest to my friends.

The only trouble?

There were no coupons in the envelope. I looked in the envelope to see if I’d missed them, I looked on the floor to see if they’d fallen out without me noticing. There was nothing.

I know it was an honest mistake, but I swear it reminded me of some dialogue from an old Marx Brothers movie. Groucho is dictating a letter to someone, probably Zeppo, to one of his creditors. The letter ends with “enclosed, please find 20 dollars.”

“Do you want me to send them 20 dollars?” Zeppo asks.

“You do, and you’re fired,” Groucho shoots back.

singin’ in the grain

For some years now, Betty Crocker has sold its “Suddenly Salad” line of pasta salad kits. The kit contains dry pasta, maybe with a few tiny little veggies, plus an envelope of dressing mix. You boil the pasta, mix the dressing mix with mayo (or some other ingredient, depending on the specific flavor) and you have a pasta salad. You’re encouraged to add other ingredients, of course.

harvest-grains.jpgWell, they’ve now expanded the line to include three grain-based salads. I’m trying the “Harvest Grain” flavor tonight. It has brown, white and red rice, plus quinoa, all in a boil-in bag. There’s a separate package of cranberries and almond slivers to stir into the finished salad, and there’s a dressing mix that you combine with oil and water. (The tanginess which would normally be provided by vinegar or citrus is in the dry mix.)

It’s not bad. It makes me want to go and get some quinoa by itself, though, and make it with a nice chicken stock.

There are also southwest and Tuscan flavors. I have a box of the southwest flavor in my cupboard and will try it out later in the week.

bread head

My friend Sue Thelen was baking bread today, with a sourdough starter I gave her, and posted about it on Facebook. Something in her post reminded me of something I heard once – there are cooks, and there are bakers. Cooks tend to change and adapt recipes to suit their taste, their imagination, and whatever happens to be in the cupboard. Bakers, however, have to follow a recipe a little more closely. In many baked goods, for scientific reasons, a slight difference in, say, the ratio of flour to water can make a big difference. Bakers care whether they use bread flour, all-purpose flour or cake flour, and they know the difference.

I tend to be a cook, and I’m not the type to bake desserts or pastries, but I do love to bake bread, and I can generally stick to a recipe well enough for bread to turn out. I’m still amazed that I’ve been able to keep my home-grown sourdough starter alive for so long now.

Father Dominic Garramone, an actual Benedictine monk, used to have a show on public TV called “Breaking Bread with Father Dominic.” Yes, baking can be picky, but you can’t stress over it too much; Father Dominic used to say, repeatedly, “It’s bread; it’ll forgive you.” I’ve found that to be true. Even if a loaf of bread is a little denser than expected or a little softer than expected, it’s still usually good.

After I told Sue that earlier today, however, I had a less-than-forgiving moment tonight. I had reserved half of the bread dough from this past weekend, frozen it, and then thawed it overnight last night. I let it rise today and put it in the oven tonight. So far, so good; I now know I can safely freeze bread dough.

The trouble is that the rickety oven in my apartment does strange things sometimes, and I had the thermostat turned up a little too high tonight, causing the broiler to turn on, burning the top of the loaf before the center had even started really baking. I had to throw it out.

Sue’s loaves today turned out well, and since that was my starter I can at least take some solace.

I was happy that our conversation made me think of Father Dominic, by the way; I had no idea that he had a website, and a blog. There are some short videos, “Breadhead Minutes,” which apparently still run on some public TV stations (I haven’t seen them locally, but I may have just missed them).

Interestingly enough, my tech column in today’s Times-Gazette referenced Leo Laporte’s TWiT Network and the new relaunch of “The Screen Savers,” both of which feature another Catholic father who dabbles in television on the side – the likable and knowledgeable Father Robert Ballacer, a Jesuit priest. If the Wittenburg Door were still active, I’d be pitching interviews with both of them.

just loafing

Today, of course, was my second Saturday in a row to spend eight hours working a Relay For Life fundraiser – in this case, the Times-Gazette’s second annual Community Yard Sale, which was a huge success.

It was early in the day – not long after the official start time – when, wandering around, I found this:


It’s a cast iron bread pan, from the fine folks of Lodge Manufacturing in South Pittsburg, Tenn. I love cast iron cookware and have several pieces of Lodge product in my kitchen, which I use constantly. I got to tour the plant once for a newspaper story, and I love their factory outlet store. (They have a store in South Pittsburg and two stores up in the tourist mecca of Sevier County, but the South Pittsburg store is best because it’s the only one with factory seconds.)

The pan had obviously never been used, although the little Lodge tag was kind of stuck together, as if it had gotten wet. Because Lodge now factory-seasons its products, the pan has the black coating which you used to have to build up through repeated use. The pan itself was in perfect shape.

It was only $7, and I snatched it up immediately. I immediately started thinking about using it.

I’ve been baking a lot of bread lately since creating my own sourdough starter. The recipe I’ve been using most often makes two loaves, so I’ve generally been throwing one loaf into the freezer and thawing it once I’ve finished the other loaf. But now, I have a dilemma. This cast iron pan obviously has different thermal properties than the matched set of non-stick loaf pans I’ve been using. I don’t want to bake one loaf in the cast iron pan and another one next to it in a much lighter-weight pan.

After checking online, I think what I’m going to do is freeze half of the raw bread dough. The sources I’ve found online say it’s best to do this after the first rise and before the second rise.

Even though I was exhausted, I ran by the grocery store on my way home from the yard sale because I was running low on bread flour. Now, I’ve got a batch of dough mixed up that will rise overnight. Tomorrow morning, I will knead it and then divide it into two portions, one of which will be frozen immediately for later use. The other portion will rise all day in the cast iron pan and then be baked that night.

I’ve been very pleased with my sourdough starter, and I’ve even shared it with a friend. (Let me know if you want some.) I have no green thumb, and have trouble keeping plants alive, but apparently I’m better with yeast.

I also know how to take care of cast iron. I never immerse mine in soapy water. I occasionally use a soapy sponge or rag from the sink to wipe it out, but because of the non-stick properties of properly-cared-for cast iron soaking is not required. I usually just rinse it out while it’s still warm, using a brush or one of those little flat nylon pot-scrapers to dislodge any stubborn particles, then give the piece a quick hit of cooking spray and wipe it down inside and out with a paper towel.

Tomorrow’s entree

chili_9000_jarI was at Walmart this evening and ran into my co-worker Jason Reynolds. He noticed that I looked like I had some specific items in my basket and asked me what was for dinner tonight. I told him that I was going to church for dinner tonight – but tomorrow night, I’m making chili.

I’ve been anxious to make chili ever since receiving some items from Penzey’s a few weeks ago, and this is the first real chance I’ve gotten. Unfortunately, Walmart still didn’t have any chili grind beef. So I bought a pound of pork stew meat on manager’s special, just to save a little money, and a pound of beef stew meat at full price. Tomorrow, I’ll cut them up into smaller bits.

As I explained in another recent post, chili grind meat or small chunks of meat are better than regular ground meat in long, slow-cooked, Texas-style chili recipes. This will not actually be a slow-cooked chili, though – at least, not according to the clock on the wall. I’m going to warp time by using the kitchen equivalent of a TARDIS: my pressure cooker.

I will use the basic parameters from Alton Brown’s pressure cooker chili recipe, although I won’t use his exact ingredient list. The chili powder I got from Penzey’s (they make several different kinds) is Chili 9000, which is a little non-traditional, and I want to enjoy it, so I’m using a little more of the chili powder than Alton calls for and eliminating a couple of other things.

I’m already looking forward to it.

spice update

I posted here a week or two ago about Penzey’s Spices. I had just placed an order – most of which was a gift for a family member, but I took the opportunity to order a couple of things for myself. I got Penzey’s taco seasoning for the first time, and made tacos with it today. Yum. I also have some Chili 9000 – one of several different chili powders they offer – and I’ll be using that some time soon. Walmart was out of chili grind meat today, unfortunately.

I have eaten on a weird schedule today – my biggest meal, those tacos, was sort of in mid-afternoon. So I was a little peckish just now and wanted a snack. I have a loaf of my homemade sourdough bread, and I decided for some weird reason to make cinnamon toast. I have cinnamon, of course, but then I remembered I also had a little bitty jar of Penzey’s apple pie spice. I never ordered it – it was a little “thank you” gift with a previous order, maybe a year ago. It’s mostly two different kinds of cinnamon, but with some nutmeg and clove. I did make an apple pie with it – my first ever – which turned out quite well.

So I made cinnamon toast with the apple pie spice. Unfortunately, I walked away and burned it just a little, but it’s still edible, and the apple pie spice gives it a nice interesting flavor.