Category Archives: recipe

What to Do With All That Orange Peel

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Remember how I said I like wintertime oranges…every time I peel one, I want to save the rind for orangette. Yummy, sweet, tart-with-just-a-hint-of-bitterness orangette, a.k.a candied orange peel.

I taught a few girls a class on knife skills last week (and promptly cut my finger for the first time in EONS not 24 hours later, but that is another story for another time. My fingernail took more of the damage than I did, but STILL. Embarrassing…I digress.), and one of the things I showed them how to do is to “supreme” an orange, cutting the sections away from the membrane of the fruit. That left me with a bowl full of orange rinds and led me to a short little lecture on how I don’t like to waste things in the kitchen…So I took all that orange goodness home and within an hour’s time of cooking (with another few hours of drying), I had these little orange gems of GOOD.

Readers, I give you….orangette.

Peel oranges, removing all flesh, but leaving white pith. Cut orange peels into 1/4-inch wide strips.

Place rinds in saucepan. Cover with cold water and bring to boil. Drain. Repeat this two more times.
Leave drained rinds in saucepan. Add 4 cups sugar, 1 1/2 cups water. Bring to simmer and cook 45 minutes. 
Use slotted spoon to remove rinds, letting syrup drain back into saucepan, and place rinds into sugar. 
Toss until coated, then place rinds onto cooling rack for 4 to 5 hours. Store in sugar in airtight container in refrigerator (especially if you live in a humid climate…)
If you really want to gild the lily, dip half of each candied peel into melted dark chocolate. Let excess chocolate drain back into melted chocolate and place dipped peel onto wax or parchment paper. Cool until chocolate is hardened.

My Twist on Marcella’s Lemon Chicken.

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I first wrote about this recipe last fall after making it a few times. Since then, the recipe has evolved to suit the tastes of our house… It has become a go-to favorite here ever since. I’ve made it countless times, changing it up just a bit…but finally, this is the end result. Many thanks to Marcella for the first iteration of this recipe, her chicken fricassee with lemon and egg from Essentials of Italian Cooking. Now here’s the more plebeian version…I cannot believe I don’t have a photo for you. We must eat it too quickly for me to get something…I promise one is coming.

Babette’s Adaptation of Chicken with Lemon and Egg from Marcella
1 tablespoon butter
1 onion, finely chopped
2 pounds boneless, skinless chicken thighs
Salt and pepper
1 cup beef stock or bouillon (I use Better than Bouillon)
1/4 cup freshly squeezed lemon juice
2 egg yolks

1. Use large cast-iron skillet. Add butter, melting over medium high heat. Add onion and cook until softened.
2. Push onion to side of skillet. Pat chicken thighs dry with paper towel. Add to skillet in single layer and reduce heat to medium. Allow to brown well on each side, at least 5 minutes per side. Salt and pepper chicken.
3. Add beef stock, scraping bottom of skillet to get up any good browned bits. Reduce heat so liquid is at very slow VERY SLOW simmer. Cover, leaving lid slightly ajar. Cook this slowly 45 minutes, turning chicken thighs in stock every now and then.
4. After 45 minutes, uncover. You should have just enough liquid to cover the bottom of the skillet.
5. Whisk lemon juice together with egg yolks. Remove skillet from heat and quickly stir lemon juice/yolk mixture into skillet, turning to coat chicken thighs. Work quickly to keep egg yolks from “cooking”–the juice/yolk mixture should combine with the remaining stock to make a silky, thickened sauce.
6. Turn chicken thighs and sauce onto warm platter and serve immediately. Serve with something like orzo to get every last drop of sauce from this dish.

Serves 6 to 8

A Great Experiment…

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Remember when I told you about Japanese Pizza, a.k.a. okonomiyaki? Last night was the experiment night…after reading a bunch of recipes, I settled on a basic plan–I would sauté shredded cabbage with onion and carrot. Coat it with a batter of flour and egg, salt and pepper. Fry it up, top it with green onion, hoisin and Kewpie Mayonnaise…Consume.

The general consensus? Mine was good, but not the same. My base was much heavier and not as crispy as the one we had at the sushi bar…and looking back at that photo in the link above, I can see how much more FRIED the one we had out was..

I aslo learned that in addition to the Kewpie mayo, there also exists okonomiyaki sauce. Now I must find both. (I made my own kewpie mayo from an online recipe here.)

Barb’s Japanese Pizza (Refinements to come)

4 cups shredded cabbage
1/2 large onion, sliced thin.
1 tablespoon oil
1 carrot, grated
1 tablespoon fresh ginger, minced
1 clove garlic, minced
Splash soy sauce
1 teaspoon sesame oil

6 eggs
2/3 to 1 cup flour
S and P to taste

Oil for frying.

Thinly sliced scallions
Chopped cilantro
Almonds
Fried “crispies”
Kewpie Mayo
Hoisin Sauce

1. Saute the cabbage with onion in oil over medium high head. Add carrot and ginger and cook until cabbage is wilted. Add garlic and cook 1 minute longer. Remove from heat and stir in soy sauce and sesame oil.
2. Whisk eggs with flour to relatively thin batter. Add salt and pepper to taste.
3. Heat oil for frying in non-stick skillet over medium high heat. Drizzle in some of the batter to get the “crispies” to mix with scallions for the topping. Fry to golden brown and crispy. Remove from heat and drain. Crumble into bits.
4. Add cabbage mixture to batter. Stir to coat well. Heat oil again over medium high heat and place about 1/3 of mixture into skillet (about 9- or 10-inch skillet). Fry until bottom is golden brown. Flip pizza and cook second side.
5. Slide pizza out onto rack to cool slightly and drain any excess oil. Place onto cutting board. Top with scallions, cilantro, some sliced almonds
and bits of fried batter. Drizzle all with mayo and hoisin. Slice into wedges and enjoy.

Bourbon and the Ponies: It’s Derby Day!

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Have I ever told you I spent 11 years in Louisville, KY, falling in love with the place, the people and ….okay, and the bourbon.

I never would have pegged myself as a bourbon drinker. Oh, let’s be honest, I never would have pegged myself as a Kentuckian. When the possibility of moving there with Gary’s job first came up, I pretty much said, “Um. No. I don’t do the South.”

But apparently, I do. I like bluegrass. I like Bourbon. I like the Kentucky Derby. I like Churchill Downs, where we (all parents) pretty freely encouraged our sweet little children to pick a horse. I like the friends I met, heck, I even liked the food scene.

Honestly, if I could move back? I would in a heartbeat. Not to say I don’t love my new hometown of Charlotte–I do, very much. In fact right now I describe it as “very much like Louisville…without my friends.” (Okay, so I’m a little lonely. There. Now you know.)

But I digress. The real purpose of my post today? The mint julep (cue the hallelujah chorus, please). You either love this or you hate it, but I love it and I make it well. And on the first Saturday of every May, you can find me mixing up a batch, eager to find someone who is actually at Churchill to place a bet for me (yes, I know I can do it online, but where’s the fun in that?)–just don’t bet with me. The one year I talked friends into putting money down, the horse finished last. The year I should have bet Barbaro in honor of my own name? I didn’t…

Anyway, BACK to the julep. It’s easy, it’s delicious, just be warned. They go down smoothly.


Kentucky Derby Mint Julep

2 cups sugar
4 cups water
2 bunches fresh mint, rinsed and chopped (stems and all)
Shaved or crushed ice
Bourbon
Fresh mint for garnish
1.Make the simple syrup. Mix sugar with water and mint. Bring to a boil and stir just until sugar is dissolved. Remove from heat, cool completely and strain out mint.
2. For each julep, fill 8 ounce cup (find julep cups if you like: tres chic) with shaved or crushed ice. Add 2 ounces bourbon to the cup. Top off with mint syrup. Garnish with mint and serve. (Adjust bourbon more or less to suit your own tastes.)

Who are you betting?

And ladies, please: hats required.

Bourbon and the Ponies: It’s Derby Day!

Leave a reply

Have I ever told you I spent 11 years in Louisville, KY, falling in love with the place, the people and ….okay, and the bourbon.

I never would have pegged myself as a bourbon drinker. Oh, let’s be honest, I never would have pegged myself as a Kentuckian. When the possibility of moving there with Gary’s job first came up, I pretty much said, “Um. No. I don’t do the South.”

But apparently, I do. I like bluegrass. I like Bourbon. I like the Kentucky Derby. I like Churchill Downs, where we (all parents) pretty freely encouraged our sweet little children to pick a horse. I like the friends I met, heck, I even liked the food scene.

Honestly, if I could move back? I would in a heartbeat. Not to say I don’t love my new hometown of Charlotte–I do, very much. In fact right now I describe it as “very much like Louisville…without my friends.” (Okay, so I’m a little lonely. There. Now you know.)

But I digress. The real purpose of my post today? The mint julep (cue the hallelujah chorus, please). You either love this or you hate it, but I love it and I make it well. And on the first Saturday of every May, you can find me mixing up a batch, eager to find someone who is actually at Churchill to place a bet for me (yes, I know I can do it online, but where’s the fun in that?)–just don’t bet with me. The one year I talked friends into putting money down, the horse finished last. The year I should have bet Barbaro in honor of my own name? I didn’t…

Anyway, BACK to the julep. It’s easy, it’s delicious, just be warned. They go down smoothly.


Kentucky Derby Mint Julep

2 cups sugar
4 cups water
2 bunches fresh mint, rinsed and chopped (stems and all)
Shaved or crushed ice
Bourbon
Fresh mint for garnish
1.Make the simple syrup. Mix sugar with water and mint. Bring to a boil and stir just until sugar is dissolved. Remove from heat, cool completely and strain out mint.
2. For each julep, fill 8 ounce cup (find julep cups if you like: tres chic) with shaved or crushed ice. Add 2 ounces bourbon to the cup. Top off with mint syrup. Garnish with mint and serve. (Adjust bourbon more or less to suit your own tastes.)

Who are you betting?

And ladies, please: hats required.

Pizza and Onions and Fresh Herbs…

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The other night, I got a text from Bryn: she had a hankering for pizza, but the last time I went to my favorite pizza place, the bill with tip? $100 for four of us. Sure, we got some wine, a salad and some wings, but I just can’t do the $100 pizza nights any longer.

So I opened the fridge. Sauce? Check. Cheese? Check. Onions (my own personal requirement)? Check. Fresh Herbs? Check (front “garden” yields basil AND rosemary).

So I quick put together pizza dough from Carol Field’s Italian Baker. Bryn was babysitting and I knew I had at least an hour before she was heading home.

I had great gouda, smoked gouda and parmesan. I brushed the pizza dough with my own secret ingredient, which I share with you now: Anchovy pasted diluted with extra-virgin olive oil then brushed all over before topping. The sauce I had was actually just top-quality tomato paste (the kind in the tube; I love that). I added the cheese and the onions, baked the first pizza and then sprinkled fresh basil on it when it was done.

A word about the onions. Since I had to have Julia’s Boeuf Bourguignon after seeing Julie/Julia, I also had some of the slowly braised pearl onions she has you add to the stew (page 483 of MtAoFC): saute pearl onions in butter and oil. Top with beef stock or red wine (or water), some salt, parsley, thyme and bay leaf, and cook slowly until liquid evaporates, shaking pan now and then. Mmm. Like candy, I kid you not.

Anyway, so we had the pizza (Bryn loved loved LOVED the onions and the fact that the basil went on after baking), and then I did a little focaccia (that’s it in the first photo)–no sauce, the olive oil/anchovy mix, a touch of fresh rosemary (chopped), the onions, a bit of parmesan, sea salt and freshly ground black pepper.

And the verdict is? Yes, you CAN live by bread alone, especially if it’s this focaccia.

Barb’s Onion Rosemary Focaccia

Dough for 1 pizza crust
2 tablespoons extra virgin olive oil mixed with 1 teaspoon anchovy paste
Caramelized onions (Julia Child’s Brown Braised pearl onions work well)
2 teaspoons fresh rosemary, chopped
1 1/2 teaspoons sea salt
Freshly grated black pepper
3 tablespoons grated Parmesan cheese

Roll dough out. Brush with olive oil. Top with onions, rosemary, salt, pepper and cheese. Bake until golden brown. Eat warm (or cold for breakfast the next day. That works, too).

Pizza and Onions and Fresh Herbs…

Leave a reply

The other night, I got a text from Bryn: she had a hankering for pizza, but the last time I went to my favorite pizza place, the bill with tip? $100 for four of us. Sure, we got some wine, a salad and some wings, but I just can’t do the $100 pizza nights any longer.

So I opened the fridge. Sauce? Check. Cheese? Check. Onions (my own personal requirement)? Check. Fresh Herbs? Check (front “garden” yields basil AND rosemary).

So I quick put together pizza dough from Carol Field’s Italian Baker. Bryn was babysitting and I knew I had at least an hour before she was heading home.

I had great gouda, smoked gouda and parmesan. I brushed the pizza dough with my own secret ingredient, which I share with you now: Anchovy pasted diluted with extra-virgin olive oil then brushed all over before topping. The sauce I had was actually just top-quality tomato paste (the kind in the tube; I love that). I added the cheese and the onions, baked the first pizza and then sprinkled fresh basil on it when it was done.

A word about the onions. Since I had to have Julia’s Boeuf Bourguignon after seeing Julie/Julia, I also had some of the slowly braised pearl onions she has you add to the stew (page 483 of MtAoFC): saute pearl onions in butter and oil. Top with beef stock or red wine (or water), some salt, parsley, thyme and bay leaf, and cook slowly until liquid evaporates, shaking pan now and then. Mmm. Like candy, I kid you not.

Anyway, so we had the pizza (Bryn loved loved LOVED the onions and the fact that the basil went on after baking), and then I did a little focaccia (that’s it in the first photo)–no sauce, the olive oil/anchovy mix, a touch of fresh rosemary (chopped), the onions, a bit of parmesan, sea salt and freshly ground black pepper.

And the verdict is? Yes, you CAN live by bread alone, especially if it’s this focaccia.

Barb’s Onion Rosemary Focaccia

Dough for 1 pizza crust
2 tablespoons extra virgin olive oil mixed with 1 teaspoon anchovy paste
Caramelized onions (Julia Child’s Brown Braised pearl onions work well)
2 teaspoons fresh rosemary, chopped
1 1/2 teaspoons sea salt
Freshly grated black pepper
3 tablespoons grated Parmesan cheese

Roll dough out. Brush with olive oil. Top with onions, rosemary, salt, pepper and cheese. Bake until golden brown. Eat warm (or cold for breakfast the next day. That works, too).

Tuesdays With Dorie: French Yogurt Cake with Marmalade

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Oh, I love a good loaf…Today’s TWD is a lemony loaf with ground almonds and yogurt, plus a marmalade glaze to finish it off.

The beauty of this is its ease: whisk dry ingredients together. Work zest into sugar, add eggs, yogurt, then oil and bake. Delicious aroma floating from the oven. Mmm.

But. What’s up with the way my cake rose? Kind of like a bridge flat, even a descending approach, big arch, then off again with a flat, even descending approach..not pretty. And, to top it off, it browned up way too quickly, perhaps the fault of dark metal pan?

Because this is such a simple (and very popular recipe in this house) recipe, I’ll make it again trying a different pan and, perhaps a lower temp. The crust was a bit tough, but the crumb was a lovely texture. The almonds lend a moist richness to the the loaf that is wonderful.
A note about the marmalade: Dorie asks for lemon marmalade. Umm. Not a single commenter over at TWD could find it. I couldn’t find it. I know I’ve seen it in my lifetime, but not now. Instead I bought the MOST delicious pink grapefruit marmalade. Now I have a nice bit of it left over…If I could just find a perfect baguette to enjoy with it…Maybe I need to bake a baguette..

Tuesdays With Dorie: French Yogurt Cake with Marmalade

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Oh, I love a good loaf…Today’s TWD is a lemony loaf with ground almonds and yogurt, plus a marmalade glaze to finish it off.

The beauty of this is its ease: whisk dry ingredients together. Work zest into sugar, add eggs, yogurt, then oil and bake. Delicious aroma floating from the oven. Mmm.

But. What’s up with the way my cake rose? Kind of like a bridge flat, even a descending approach, big arch, then off again with a flat, even descending approach..not pretty. And, to top it off, it browned up way too quickly, perhaps the fault of dark metal pan?

Because this is such a simple (and very popular recipe in this house) recipe, I’ll make it again trying a different pan and, perhaps a lower temp. The crust was a bit tough, but the crumb was a lovely texture. The almonds lend a moist richness to the the loaf that is wonderful.
A note about the marmalade: Dorie asks for lemon marmalade. Umm. Not a single commenter over at TWD could find it. I couldn’t find it. I know I’ve seen it in my lifetime, but not now. Instead I bought the MOST delicious pink grapefruit marmalade. Now I have a nice bit of it left over…If I could just find a perfect baguette to enjoy with it…Maybe I need to bake a baguette..