prosciutto arugula pizza with homemade bread machine dough

Posted by the Blind Cook in cuisine Italian, For the Cook, Pork, Tips & techniques, VegetablesFeb 10th, 2012 | 2519No Commentshttp%3A%2F%2Fwww.theblindcook.com%2F2012%2F02%2F10%2Fprosciutto-arugula-pizza-with-homemade-bread-machine-dough%2Fprosciutto+arugula+pizza+with+homemade+bread+machine+dough2012-02-10+19%3A21%3A31the+Blind+Cookhttp%3A%2F%2Fwww.theblindcook.com%2F%3Fp%3D2519

Valentine’s Day is just around the corner. I can’t even remember the last time I was excited about V-Day. Maybe in middle school when carnations and candy-grams were sold, and the more you collected, the more popular you looked. How lame and superficial now that I think back on it. But those were the woeful days of adolescence, I guess.

Now that I’m thirty-something and have a permanent Valentine, Valentine’s Day has turned into a consumer-driven joke of a holiday. It’s not even really a holiday. We all still have to go to work on Tuesday. Double-lame.

I realize this post is sounding cynical. But in reality, I feel like every day should celebrate those we love. Not just spouses and significant others but parents, cousins, friends, and pets. Why should it be just one day a year that we do something nice for those we love? Indeed, Valentine’s Day exists only to make Americans waste their money on bouquets and stuffed bears and to make the singles feel worse. Bah humbug.

People ask me what my husband and I are doing for V-Day. A few years ago, I enjoyed going out to a nice restaurant. Then it would be just going out to any restaurant and engaging in the act of conversation and communion together. This year, I just want to cook a meal at home with my hubby.

Last time, I gave you lamb chops. But if you’re not that fancy food kind of person, here’s a less expensive yet just as tasty alternative. What is more romantic than Italian food? Ever since we bought a bread machine, we’ve enjoyed making our own pizza dough at home. The possibilities are endless for pizza—you can virtually top it with anything you see lying around in your fridge. That’s the beauty of it. Lately, my favorite toppings for homemade pizza are prosciutto, arugula, and fresh mozzarella. After our pie at San Francisco’s Pizzeria Delfina, I became a fan of arugula. I used to dislike this leafy green because of its bitterness, but now I find the dry taste a good balance to richer, fattier foods (like prosciutto). Maybe I’m all growns up now. **Tear**

If you get the right fresh ingredients, this simple pizza will blow you away. So go ahead, score some points with your Valentine by way of the stomach. Or if you’re single, indulge yourself. If the Blind can Cook it, so can you. Buon appetito!

: Prosciutto Arugula Pizza

: Uses pizza dough made from a bread machine

1. 1 c. flat beer
2. 2 tbsp. butter
3. 2 tbsp. sugar
4. 1 tsp. salt
5. 2.5 c. all-purpose flour
6. 2.25 tsp. yeast
7. dried herbs to taste (oregano, rosemary, thyme)
8. olive oil
9. pizza sauce
10. prosciutto, cut into strips
11. arugula, roughly chopped
12. fresh buffalo mozzarella, thinly sliced
13. parmesan cheese

1. Add beer, butter, sugar, salt, flour, yeast, and any herbs if using into bread machine in the order recommended by the manufacturer. Select DOUGH setting, and press START.
2. Remove dough from machine when cycle is complete. Roll or press dough to cover pizza pans or stones, using dusted flour to prevent dough from sticking. Brush lightly with olive oil. Cover and let stand 15 min.
3. Preheat oven to 400 degrees.
4. Bake empty pizza crusts for approx. 10 min.
5. Remove from oven and add sauce and mozzarella. Bake another 10 to 15 min. or until crust is lightly browned and crispy.
6. Remove from oven, top with prosciutto and arugula. Grate parmesan cheese to taste. Serve hot.

or a much quicker method, use premade pizza crust like Boboli.

Preparation time: 15 minute(s)

Cooking time: 25 minute(s)

roasted lamb chops

Posted by the Blind Cook in cuisine American, For the Cook, Tips & techniquesJan 25th, 2012 | 2503No Commentshttp%3A%2F%2Fwww.theblindcook.com%2F2012%2F01%2F25%2Froasted-lamb-chops%2Froasted+lamb+chops2012-01-25+18%3A17%3A46the+Blind+Cookhttp%3A%2F%2Fwww.theblindcook.com%2F%3Fp%3D2503

I don’t understand people who claim they don’t eat lamb because it’s “too gamey.” Duck and lamb, when it’s a good cut of meat and when it’s fresh, have got to be some of the least gamey meat around. But to each his own, I guess.

For me, I adore lamb. And not just because it used to be a cute cuddly hand puppet (I say “used to” because it’s now a juicy pink piece of meat on my plate) but because it tastes pretty darn good. But because it’s expensive, I’d always been intimidated to try it at home. But during a recent trip to Costco, I couldn’t resist. Into our cart went a half rack of lamb (which yields about 7 bones) for $22. After tinkering around online, I found a surefire recipe online. The only thing I changed was to omit the bread crumbs since John was eating low carbs.

Before cooking this, you MUST have a meat or food thermometer. It is vital to cooking all meats—you cannot cook a perfect steak, pot roast, turkey, prime rib, or rack of lamb without one. I just got my digital thermometer at Target, and it’s served me fine. For convenience, buy one with a timer and a alarm option for when it reaches a certain temperature. That way, you can set it to ___°F and go watch “Jersey Shore” until it beeps and announces your rump roast is ready. (Just kidding—don’t watch “Jersey Shore.”)

So here is an easy way to cook a rack of lamb. Try it next time for a special occasion. It makes for a beautiful presentation, especially when served with some colorful vegetables like asparagus and purple potatoes. Remember, if the Blind can Cook it, so can you.

: Roasted Lamb Chops

1. 1 single (7-bone) rack of lamb, trimmed & frenched
2. 1/2 c. bread crumbs
3. 2 tbsp. minced garlic
4. 2 tbsp. chopped fresh rosemary
5. 2 tsp. salt
6. 1.25 tsp. ground black pepper
7. 4 tbsp. olive oil
8. 1 tbsp. dijon mustard

1. Roasted Lamb ChopsMove oven rack to center position. Preheat oven to 400 degrees.
2. In a lg. bowl, combine bread crumbs, garlic, rosemary, 1 tsp. salt, and 1/4 tsp. pepper. Toss in 2 tbsp. olive oil to moisten mixture.
3. Season rack of lamb with remaining salt & pepper. Heat remaining olive oil in a lg. heavy oven-proof skillet over high heat. Sear rack of lamb for 1 to 2 min. on all sides. Set aside for a few min.
4. Brush rack of lamb with mustard. Roll in bread crumb mixture until evenly coated. Cover the bone ends with foil to prevent charring.
5. Arrange rack boneside down in skillet. Insert thermometer into rack. Roast for 12 to 18 min. depending on desired doneness. Let it rest for 5 to 7 min., loosely covered, before carving between ribs.

To “french” a rack of lamb means to clean the meat, cartilage, and fat between tips of the bones to make for a neater presentation.

Allow for the internal temperature to be 5 to 10 degrees lower than desired since meat will continue cooking once removed from the oven.

Bloody rare – 115-125 degrees
Rare – 125-130 degrees
Med.rare – 130-140 degrees
**Med. – 140-150 degrees

**I like my lamb medium.

Preparation time: 20 minute(s)

Cooking time: 15 minute(s)

smashed purple potatoes

Posted by the Blind Cook in cuisine American, For the Cook, Sides & salads, Tips & techniques, Travel eats, VegetablesJan 17th, 2012 | 2492No Commentshttp%3A%2F%2Fwww.theblindcook.com%2F2012%2F01%2F17%2Fsmashed-purple-potatoes%2Fsmashed+purple+potatoes2012-01-17+17%3A08%3A48the+Blind+Cookhttp%3A%2F%2Fwww.theblindcook.com%2F%3Fp%3D2492

Back in October, I had taken a trip to the Bay area and upon a dinner at Thomas Keller’s Ad Hoc Restaurant, I came across these wonderful purple potatoes that were the highlight of my evening meal. They stole the show even next to the Wagyu beef skewers. After returning to home sweet home in Houston, I had to find and cook these purple potatoes myself.

Indeed I found them in the potato section of H-E-B, and John kindly reminded me that he’d suggested I try these purple potatoes long ago but that I was initially repulsed by the idea of my spuds looking like Barney. Alas, I’ve changed my mind.

I was so enamored with purple potatoes that I wrote a Ingredient of the Week post for Eating Our Words, and now I present to you a simple yet delicious method for preparing these smashingly good smashed purple potatoes. Remember, if the Blind can Cook it, so can you.

: Smashed Purple Potatoes

1. 1 lb. purple potatoes, scrubbed
2. 1/3 c. whole milk
3. 2 tbsp. butter
4. 1 tsp. salt
5. 1/2 tsp. pepper

1. In a med. saucepan, boil potatoes in salted water for approx. 15 min. or until tender but not mushy.
2. Meanwhile, combine milk and butter in a sm. saucepan. Heat to a simmer and set aside.
3. Drain potatoes and return to low heat to dry.
4. Preheat oven to 400 degrees.
5. Line potatoes in a single layer in a baking dish. Using a fork, lightly smash each potato, making sure each potato remains whole. Then in a med. bowl, toss potatoes with buttermilk mixture, salt, and pepper. Re-line potatoes in the baking dish. Roast for 10 to 15 min. or until slightly crispy.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

fight that flu

Posted by the Blind Cook in Beverages, For the Eater, Medical advances, Neuromyelitis Optica (NMO), Pasta, rice & noodles, Poultry, Soups & stews, Tips & techniques, VegetablesDec 16th, 2011 | 2449No Commentshttp%3A%2F%2Fwww.theblindcook.com%2F2011%2F12%2F16%2Ffight-that-flu%2Ffight+that+flu2011-12-16+17%3A03%3A17the+Blind+Cookhttp%3A%2F%2Fwww.theblindcook.com%2F%3Fp%3D2449

It’s that time of the year again. You want to enjoy the chilly weather, the Noel season, the gatherings with loved ones, hot chocolate, eggnog, hot pot, turkeys and hams and pot roasts what have you. But what ends up happening is you’re lying in bed next to Death, shivering and sweaty and feverish and pissed. Why is it that the flu is so common during colder weather? My mama used to always warn me if I didn’t wear my jacket and gloves and thermals, I’d get sick. But I’ve heard that being cold is not the culprit—it’s the cold weather driving everyone closer together in a huddle which thereby spreads germs much more quickly and easily. Does anyone know if that’s true?

Either way, cold weather equates to more people coughing and sneezing and getting the flu. Earlier this year at the tail end of flu season, I wrote an article for Houston Press about which things we can ingest or imbibe to fight the flu. I thought it would be fitting to link to the article now that it’s season again.

Despite my compromised immune system from the Neuromyelitis Optica (NMO) and Rituxan treatments, my neurologist told me to get the flu shot this year, saying the benefits outweigh the risks. (I got mine at CVS for $30. You can get them at most pharmacies or at your doctor’s office. Most health insurance policies will cover the flu shot, too, so what’s there to lose?) Good thing because my husband has been sick twice this season already. I hope you can avoid the flu this year, but in the case that it catches you, read my post entitled ”What to Feed That Flu”, and you should be back on your feet in no time. Say “hi-yah!” Miss Piggy-style to that virus.

holiday gifts for the blind

Posted by the Blind Cook in For the Blind, For the Cook, Independent living, The Blind GeekDec 7th, 2011 | 2442No Commentshttp%3A%2F%2Fwww.theblindcook.com%2F2011%2F12%2F07%2Fholiday-gifts-for-the-blind%2Fholiday+gifts+for+the+blind2011-12-07+12%3A00%3A08the+Blind+Cookhttp%3A%2F%2Fwww.theblindcook.com%2F%3Fp%3D2442

If you’re like most people, this time of year is not always one of family fun and relaxation. It’s a season of hustle and bustle, of scouring the malls and web for that perfect gift (or gifts) for your spouse, child, grandchild, best friend, crazy aunt, postal carrier. No, the holidays are not stress-free at all. And if you’ve got a visually impaired person on your Christmas list, you may be at an even greater loss as to what to get her.

Not to fear. The folks over at AccessWorld have put together their annual list of holiday gifts for the sight-impaired. First on the list is cooking gear for the blind. Check it out and get some great ideas to give to that special sight-impaired someone in your life. Now visually fine crazy Aunt Wanda? Can’t help you there.

stock & congee: what to do with all that leftover turkey

Posted by the Blind Cook in cuisine American, cuisine Chinese, cuisine Vietnamese, For the Cook, Pasta, rice & noodles, Poultry, Soups & stews, Tips & techniquesNov 29th, 2011 | 2429No Commentshttp%3A%2F%2Fwww.theblindcook.com%2F2011%2F11%2F29%2Fstock-congee-what-to-do-with-all-that-leftover-turkey%2Fstock+%26+congee%3A+what+to+do+with+all+that+leftover+turkey2011-11-29+21%3A42%3A01the+Blind+Cookhttp%3A%2F%2Fwww.theblindcook.com%2F%3Fp%3D2429

Your crazy family came and went. Now all that’s left is a big ol’ turkey carcass. Wait, don’t throw anything away just yet. In this time and age when offal eating has become the trend, I’m going to show you what you can do with all those leftover turkey bones.

First, you make turkey stock. Duh! Then, you use that stock to make turkey congee.

Every Asian country has its own version of rice porridge. It’s the ultimate Asian comfort food. Think of the Americans with their chicken noodle soup. Well, the Asians have their rice porridge. It’s what you feed someone under the weather. I admit I used to hate congee or chao (as it’s called in Vietnamese) because it was all my mama let me eat when I was sick. Incidentally, I grew to associate congee only with illness. Of course it left a negative impression on me. But now that I’ve got no mama to cook me homemade congee, I had to roll up my sleeves and do it myself. Now I don’t necessarily eat congee just when I’m sick; I’ll eat it when it’s cold out. (Speaking of which, Houston is finally starting to feel like winter. Yippee!) I eat it because it’s hearty, warm, and best of all, simple to make. I almost always have the ingredients on hand to make congee, but even if I don’t, the great thing about congee is its versatility. You can just about throw anything into it. Perhaps the only requirement is stock or broth and rice. (I’ve even seen some people cook congee with plain water but I don’t recommend this—too plain.)

So read on, and learn how to make turkey stock with that leftover carcass and then, subsequently, turkey congee. And remember, if the Blind can Cook it, so can you. Happy winter eating!

: Turkey Stock

: Stock can be made from any animal’s bones, but I especially like poultry stock made from chicken, duck, or turkey.

1. 1 bird carcass
2. 2 to 3 carrots, chopped into 2″ pcs.
3. 2 to 3 celery stalks, cut into 2″ pcs.
4. 1 med. onion, chopped
5. 1 to 2 bay leaves

1. If necessary, chop bones so they will fit into a stockpot. Place bones into a stockpot and fill with enough water to cover. Add carrots, celery, onion, and bay leaves. Bring almost to a boil but do not let it boil.
2. Reduce heat. In the first hr., skim off any scum that floats to the surface. Cover and let simmer for approx 3 hrs.
3. Turn off heat and let cool. Strain through a mesh sieve into containers, leaving 1/2″ space at the top. (This is to prevent the containers from busting when the stock expands in the freezer.) Discard bones and vegetables.
4. Refrigerate overnight. Spoon out and discard any gelatenous fat that solidifies at the top before using or freezing.

Preparation time: 5 minute(s)

Cooking time: 3 hour(s)

: Turkey Congee

: Chao is the Vietnamese term for congee.

1. 1 c. uncooked jasmine rice
2. 4 to 6 c. turkey stock
3. 3/4 c. leftover turkey meat, shredded
4. 1/2 med. onion, chopped
5. 1 sm. pc. ginger, minced
6. 1 to 2 carrots, peeled & finely chopped (optional)
7. 2 tbsp. fish sauce or to taste
8. 1 scallion, finely chopped
9. a few sprigs cilantro, finely chopped (optional)
10. ground black pepper

1. In a med. saucepan, combine rice, stock, turkey meat, onion, ginger, and carrots if using. Bring to a low boil.
2. Reduce heat and add fish sauce. Cover and let simmer for approx. 25 min. or until rice reaches desired consistency. Season with ground black pepper and more fish sauce to taste. Garnish with scallion and cilantro. Serve hot.

Preparation time: 5 minute(s)

Cooking time: 30 minute(s)

my go-to recipes for thanksgiving

Posted by the Blind Cook in cuisine American, Desserts, For the Cook, Neuromyelitis Optica (NMO), Poultry, Sides & saladsNov 23rd, 2011 | 2423No Commentshttp%3A%2F%2Fwww.theblindcook.com%2F2011%2F11%2F23%2Fmy-go-to-recipes-for-thanksgiving%2Fmy+go-to+recipes+for+thanksgiving2011-11-23+22%3A00%3A12the+Blind+Cookhttp%3A%2F%2Fwww.theblindcook.com%2F%3Fp%3D2423

Tomorrow is Thanksgiving already. Boy, has this year slipped past. I’ve been swamped with all of the usual end-of-year business such as holiday prepping and semester wrapping-up not to mention I’m in the middle of my Rituxan treatments which have got me all exhausted. Why doesIt seem like I only get beat down by this NMO during such inconvenient times like the holidays or when a hurricane is coming to town? But as with most things in life, you get all sorts of things thrown at you, and you just learn to take them in stride. I’ve been thinking about Joan Didion’s novel Play It As It Lays lately, how you just need to play the cards you’re dealt. Anyway, it’s Thanksgiving, and I still have lots to be thankful for.

I’ve already posted some of my favorite Thanksgiving recipes last year, so no need to waste cyberspace and repost. Instead, I’ll just link to them. Slap on your apron and get to cookin’! Happy Thanksgiving, and don’t forget what you’re grateful for.

• Deep-Fried Turkey
• Green Bean Casserole
• Broccoli Rice Casserole
• Pumpkin Cheesecake

oven-fried chicken

Posted by the Blind Cook in cuisine Southern, For the Cook, PoultryOct 20th, 2011 | 23291 Commenthttp%3A%2F%2Fwww.theblindcook.com%2F2011%2F10%2F20%2Foven-fried-chicken%2Foven-fried+chicken2011-10-20+21%3A53%3A47the+Blind+Cookhttp%3A%2F%2Fwww.theblindcook.com%2F%3Fp%3D2329

Again it’s been a while since I posted a food entry. It’s not that I haven’t been eating or cooking. It’s just I’ve been doing a lot more thinking about food and cooking rather than writing ever since I read The Flavor Bible (which I still need to blog about). Anyway, back to what makes the world go round: food.

I’m often asked what would be my last meal. Because this question is so difficult for someone that loves so many different kinds of food, my last meal would inevitably be a multiple-course meal consisting of all my favorite eats: sushi, French fries, my mama’s eggrolls, New- York-style cheese pizza, fried chicken, and a bowl of noodle soup (most likely ramen or pho). I don’t know if there’s a commonality to my favorite foods except maybe DELICIOUS! Just kidding. Maybe unhealthy? Aside from the sushi, I guess.

So yes, fried chicken is one of my favorite foods. Most things can’t go wrong when they’re dropped in a vat of oil. While I love KFC’s original recipe and Popeye’s Cajun spicy fried chicken, I thought why not try my hand at homemade fried chicken? The last time I attempted fried chicken years ago, I made the mistake of not monitoring the oil temperature and so the chicken turned out charred on the outside and still raw on the inside. This time, I followed a method from Ina Garten that involves frying the chicken to seal in the juices and then finishing it off in the oven for thorough cooking. I tried to look online for KFC’s secret original recipe but my kitchen was missing the MSG (not to mention marjoram at the time) so I had to make due with only nine out of the eleven secret herbs and spices. I only put in about half the amount of herbs and spices as I should have, and the chicken could’ve used more flavor, but trial error is inevitable. I boosted the measurements in the recipe below, so hopefully your chicken turns out even tastier. A quick tip before you fry: to keep chicken crispy, set fried pieces atop brown paper bags instead of paper towels after frying. Happy frying, and remember that if the Blind can Cook it, so can you!

: Oven-Fried Chicken

: Original recipe from Barefoot Contessa Family Style

1. 2 (3 lbs.) chickens, each cut into 8 pcs.
2. 1 qt. buttermilk
3. 2 c. all-purpose flour
4. 1 tbsp. kosher salt
5. 1 tbsp. freshly ground black pepper
6. 1 tsp. dried basil
7. 1 tsp. chili powder
8. 1 tsp. garlic powder
9. 1 tsp. dried marjoram
10. 1 tsp. onion salt
11. 1 tsp. dried oregano
12. 1 tsp. paprika
13. 1 tsp. ground sage
14. 2 tbsp. MSG
15. vegetable shorening or oil for frying

1. Place chicken pcs. in a baking pan and pour buttermilk over them. Cover with plastic wrap and refrigerate overnight.
2. Combine flour, and all 11 herbs and spices in a lg. bowl. Take each chicken piece out of the buttermilk and cover liberally with flour mixture. Pour oil or shortening in a lg. heavy-bottomed stockpot to a depth of 1″. Heat oil to 360 degrees.
3. Working in batches, carefully place several pieces of chicken in oil and fry for 3 min. on each side or until coating is a light golden brown. (It will continue to brown in the oven.) Don’t crowd the pieces. Remove chicken from oil and place each piece on a metal baking rack set on a sheet pan. Allow oil to return to 360 degrees before frying next batch.
4. Preheat oven to 350 degrees.
5. When all the chicken is fried, bake for 30 to 40 min. until chicken is no longer pink inside. Serve hot.

Preparation time: 10 minute(s)

Cooking time: 1 hour(s)

how to keep your garden alive during drought

Posted by the Blind Cook in For the Cook, For the Eater, The urban garden, Tips & techniques, VegetablesSep 5th, 2011 | 2226No Commentshttp%3A%2F%2Fwww.theblindcook.com%2F2011%2F09%2F05%2Fhow-to-keep-your-garden-alive-during-drought%2Fhow+to+keep+your+garden+alive+during+drought2011-09-05+12%3A00%3A49the+Blind+Cookhttp%3A%2F%2Fwww.theblindcook.com%2F%3Fp%3D2226

The last time I posted an urban garden update, it was before Houston hit its hottest time of year–that is, the month of August. This year’s summer has had record-breaking heat, record-breaking lack of rain. For every single day in August (and I’m not even exaggerating), we had highs above 100, and I can only recall one morning when it sprinkled. You can imagine how desert-like our city has become.

The drought and extreme heat have not left our garden very viable. In fact, the only thing that seems to be thriving is our Thai basil which, I guess, thinks it’s back at home with this climate. Most everything else has withered like a great-grandma’s toes. I recently wrote a piece for Eating Our Words about what we can do to drought-proof our urban gardens (or at least make it drought-resistant). Got any tips on how to protect your crops from this crazy weather? Help us turn our brown thumbs green, and share the knowledge. Click on the link below to read my Houston Press post.

• The Drought War of 2011: 5 Tips for the Urban Garden

how to homebrew beer

Posted by the Blind Cook in ...and the Drinker, Beverages, For the Cook, Tips & techniquesAug 29th, 2011 | 2214No Commentshttp%3A%2F%2Fwww.theblindcook.com%2F2011%2F08%2F29%2Fhow-to-homebrew-beer%2Fhow+to+homebrew+beer2011-08-29+12%3A00%3A42the+Blind+Cookhttp%3A%2F%2Fwww.theblindcook.com%2F%3Fp%3D2214

My husband received a homebrew kit from his brother for Christmas last year, but the idea of brewing our own beer at home was daunting. Combined with the crazy high temperatures we’ve had this year, homebrewing, we knew, was not going to be an easy task. Why we decided to start brewing in the dead heat of summer is beyond me, but the more challenges, the more interesting the life, no?

John has been into craft beers for the past couple of years, and he’s gotten me enjoying beer, too. I’m no connoisseur nor do I ever think I’ll be, but I now prefer a richer, darker beer than your average Miller Light. We brewed our first batch of beer last month, and as with anything one does for the first time, there were many errors and many lessons from which to learn. I wrote a recent blog post about it for Eating Our Words. Check it out and let me know in the comments section for this entry if you have any tips or thoughts. Enjoy!

• Avoid our mistakes. Read up on our 5 lessons learned from our first homebrew.