ham is sure to be on the menu this season for many of you. if you are at a loss on how to prepare it, look no further. i have worked to perfect this recipe over the years, and i'm even willing to share with you my secret ingredient, Coca Cola.
{secret ingredient ham}
3-7 lb ham [i don't get the pre-cut kind, because it doesn't seem come out as moist]
1/2 cup brown sugar
3 cups coca cola
1 cup crushed pinapple and juice
1 tbsp dijon mustard
-place all ingredients but the ham in a bowl and whisk.
for crockpot: place ham in crockpot and pour mixture on top. cook on low for 4-8 hours or high for 2-4 hours.
for baking in the oven: bake in oven covered in a roasting pan, 18-24 minutes per pound of ham at 350 degrees.
pour juice over the ham every so often.
*more tips on cooking ham here.
enjoy!
xoxo,
caroline
22.12.08
in season: secret ingredient ham
15.12.08
in season: cookies
I guess I'm being a bit facetious in saying that cookies are in season here in Utah, or that they even have one. But honestly, cookies do have a certain window of time when they are found in abundance. The holidays are that time. I want to share with you one of my favorites.
andes mint cookies
¾ c. butter (1½ stick)
1½ cup brown sugar
2 Tablespoons water
12 oz. (2 cups) chocolate chips (I do 1 cup bittersweet, 1 cup semi)
2 eggs
2 ½ cups flour
1 ½ teaspoon baking soda
½ teaspoon salt
In a large bowl melt together the butter, brown sugar, water and chocolate chips. *I microwave it for a minute at a time stirring after each until melted.
Beat in eggs, add in sifted remaining dry ingredients until blended. Chill 1 hour or overnight. Shape into 1 inch balls and place on greased cookie sheet. Bake @ 325°F for 8-10 minutes. Place mint on top, you may want to place back in the oven for a second or two. Spread when melted. Let cool completely; or not.
This year I paired these with my mom's snickerdoodles and a bag of muddy buddies. Of all the cookies I make, these are the only ones I'll be making more than one batch of.
Here are a few more delicious cookie recipes from local bloggers:
ginger snaps
oatmeal chocolate chip
peanut butter
molten chocolate lava
lemon ricotta
happy {baking} holidays - Jj
10.12.08
in season: parsnips
With the end of the year in sight, I always start thinking about New Year's resolutions. One thing I want to do more of this upcoming year is to eat seasonally and to try new foods. And even though the year is not over, I thought I'd get a head start on my resolution and give parsnips a try!
I'm sure not everyone is unfamiliar with the parsnip, but it's not a vegetable I grew up eating. The parsnip is a relative to the carrot, and looks quite similar besides it's pale color. But that's about where the similarities end. The flavor is much stronger, and it benefits from being roasted, mashed, or used in soups and stews. For my first try, I went with this recipe for pureed roasted parsnips. It was delicious, and now I won't be as scared of these white root vegetables anymore!!
For some great information on the parsnip, visit this blog post at What's For Lunch, Honey.
20.11.08
recipe: seasonal thanksgiving side dish
Looking for another side dish that would be perfect for your Thanksgiving meal? Here's one that pairs a winter squash with an all time Thanksgiving original, rice.
buttercup squash risotto
2 Tablespoons olive oil
4-5 medium-large sized shallots, diced
3 garlic cloves, minced
a few sprigs of fresh thyme, chopped
1½ washed arborio rice
6-7 cups of stock, plus more if needed
1/2 cup white wine - substitute with: ½ cup of stock with 1 teaspoon of lemon or lime juice added
1 Tablespoons butter
¾ cup grated parmesan cheese
½ cup cream, or half and half
2 cups buttercup pureé
2½ Tablespoons fresh parsley, chopped
salt and pepper
one of my favorite parts of risotto
Heat the olive oil in a large saucepan on medium high heat. Add the shallots, salt, and pepper cooking until the shallots are clear. Add the garlic and thyme, until aromatic. Add the rice, stirring well so it's all incorporated.
Cook for a few minutes until the rice becomes clear in color, be sure to stir constantly so the kernels do not brown. Add in the white wine, and stir until it is completely absorbed. Add ½ cup of the broth and stir until it is almost absorbed entirely. Keep adding ½ cup of the broth at a time, continually stirring after each addition and repeating until the rice is tender, but slightly firm when you bite it. Also referred to as al dente. Add in the cream, and parmesan cheese until combined, and remove from heat. Stir in the butter until melted, then add the puree and parsley. Add salt and pepper to taste.
You can garnish with freshly grated parmesan cheese, a pinch of ground cloves, or fresh parsley.
Jj
11.11.08
recipe: butternut squash ravioli
one of my favorite tricks to get a fresh pasta taste, but with no work, is using wonton skin wrappers for ravioli. you can create a meal in no time that looks like it took you all day long. in season butternut squash is a perfect addition to ravioli, and the taste is amazing.
{butternut squash ravioli with thyme alfredo and pine nuts}
ingredients for ravioli + filling
1 [2 lb] butternut squash, halved and seeded
2 tbs extra-virgin olive oil
salt + freshly ground black pepper
3 cloves garlic, skins on
1 cup ricotta cheese
1/4 cup grated parmesan cheese
1 tbs fresh parsley, minced
1 tsp fresh thyme, minced
salt + pepper
1 package round wonton skins
directions for ravioli
1. preheat oven to 375 degrees.
2. brush olive oil over the cut sides of the squash, then sprinkle with salt + pepper and place cut side down on a cookie sheet. place garlic with a drizzle of olive oil and salt + pepper in aluminium foil and place on cookie sheet.
3. bake squash and garlic for one hour. remove from oven and let cool on rack.
4. after cooling, scoop the squash from the skins. measure out 1 1/2 cups of squash in a medium bowl. remove garlic from skins and mash up in bowl.
5. add remaining ingredients to bowl except wonton skins and mix well.
6. place wonton skin on clean surface and dip finger in a small bowl of water and line the edges with a small amount of water.
7. place a small teaspoon full of filling in middle of wonton skin.
8. place another wonton skin on top and press down edges. 
9. repeat until all filling and wonton skins are used.
10. meanwhile, in a large pot, boil water with 1 tablespoon olive oil, and a little salt.
11. in batches boil ravioli for only 1 to 1 1/2 minutes. it will cook very quick. remove with a slotted spoon.
ingredients for alfredo sauce with thyme and pine nuts
1/4 cup butter
1 cup heavy cream
1/2 cup parmesan cheese, grated
1 tsp fresh thyme, minced
1/4 cup toasted pine nuts [toast on broil in oven for 5 min. watch for burning!]
salt and pepper to taste
place first 4 ingredients in a sauce pan on medium-high for about 5 minutes until it thickens and bubbles a little. remove from heat and add pine-nuts. serve sauce over ravioli.
enjoy!
xoxo,
caroline "the curious cook"
5.11.08
recipe: roasted butternut squash salad
i love interesting salads. i am always trying to think up new combinations. i was inspired by a salad from one of my favorite restaurants and decided to try to create it at home.
the combination of roasted butternut squash, gorgonzola cheese, and pecans is just amazing.
{roasted butternut squash salad with gorgonzola and pecans}
ingredients
[amount is up to you based on how big of a salad you want]
mixed greens [i just buy a big tub at costco]
gorgonzola cheese crumbles
pecans
roasted butternut squash, cut into bite sized pieces
1 bottle champagne vinaigrette dressing by gerards
directions
peel and slice the butternut squash into thin strips. layout on a sprayed cookie sheet and drizzle with olive oil and sprinkle with sea salt. place in the oven on broil until it is soft enough that you can cut through with a fork and the edges are a little brown. [turn once]
place pecans in a small skillet over medium heat. toast pecans for about 10 minutes.
arrange salad putting down mixed greens, roasted squash, gorgonzola crumbles, toasted pecans, and some champagne vinaigrette.
enjoy!
xoxo,
caroline "the curious cook"
2.11.08
test kitchen: 2 new soups
After weeks of taste testing and altering measurements, Zupas is launching 2 new Featured Soups at all of our locations for the month of November. We took our favorite seasonal ingredients, gave them a twist and came up with a Spiced Pumpkin Banana Soup & Curried Butternut Apple Soup. Each recipe is made up of the finest fresh ingredients paired with spices and herbs to compliment.
November 3-8 & November 17-22Curried Butternut & Apple Soup
November 10-15 & November 24-2921.10.08
recipe: old fashioned apple butter
Apples are in abundance this season and apple butter is an easy recipe that takes little preparation, even less hands-on time, and lots of apples.
This recipe is from a vintage cookbook that had no given measurements, so you know the recipe is tried and true. Most of it is eyeballed and according to your own taste. So every time you make it, it'll be your best batch.
apple butter
making it the old fashioned way.
ingredients:
Fresh, unclarified apple juice (you know, the unpasteurized kind that's not great for little kids to drink; don't worry, we'll boil it down.)
a few pounds of yummy locally picked apples (depending on how much you're making)
cinnamon
nutmeg
cloves
allspice
cardamom
a little vanilla
any other spices you fancy, adore, and love
The best apples to use are: Jonathan, Winesap, Stayman, Golden Delicious, Maclntosh, or another tasty variety, just pick your favorite. :)
directions:
In a large stock pot bring the cider to a boil. Let it boil on medium heat until it's about half the amount you started with. This will assure that any bacteria (the reason little kids can't drink it raw) is killed.
Next; pare (that means peel), core and quarter your apples, then slice them up into thinner slices into a large crock pot.
After the juice is reduced, add it to the apples until they are just covered, reserving whatever juice may be left. You don't have to get rid of the sludgy looking stuff unless you prefer to.
Let the apples and juice sit, ruminate, boil and cook in the crock pot on high until it begins to boil. Reduce the heat to low and let it cook for 8-10 hours. After about 8 hours, check it every so often (half hour) to assure it's not burning. Or just start it in the evening and let it cook on low while you sleep. When you awake it'll likely be finished.
Take a fork and break up the apple pieces if they aren't already broken down as it cooks. When the butter gets to the consistency that you like, press the apples through a colander, food mill, strainer, or puree in a blender.
The consistency should be where if you spoon it there is no liquid separating from it and it stays "mounded", like butter. If it is too thick to your liking, add in more apple juice that's been boiled. Don't add in fresh apple juice, the bacteria hasn't been murdered yet, meaning it's not safe to can.
Now this is the fun part, add whatever and how ever much spices you like according to taste. "Goutez, goutez, goutez!" Try adding a little molasses, or if you want it sweeter, add honey. Although I doubt you'll need to. Go with your taste buds.
Pour the butter straight into quart jars if you want to store them in the fridge or process it to keep on the shelf for a year or two. You process the jars the same as you would do for any other type of jam, preserve, etc. For more info on canning, see here. If you do plan on canning the butter to store (at room temperature), make sure you leave a little bit of head room for the butter in the jars.
Enjoy it on toast, in a peanut butter sandwich or in a smoothie. I love it in my oatmeal. Use your imagination, follow your tummy.
Enjoy!
Jj
15.10.08
in season: winter squash
There are numerous types of produce that are in season during October, being the reason they call it the "harvest" I suppose. One specific type that is grown locally, and in abundance, are winter squash - butternut, butter cup, turban, pumpkins, and spaghetti to name only a few. They can be roasted, baked, fried, pureed, used in appetizers, as main dishes and in all kinds of desserts. They are also uniquely an American vegetable as they are native to the American continents. So show your patriotism and visit a local farmer to pick up a few. Here's one of my favorite ways to eat butternut squash, in Roasted Garlic and Butternut Squash Soup. Warms the heart and toes.
To bake any winter squash simply cut the squash in half symmetrically, remove seeds and such, drizzle a little olive oil on the flesh and bake, flesh side down, for at least 45 minutes (depending on the size) in a 350 degree oven; or until tender and soft. Remove the flesh from the rind and use however you fancy. The possibilities are endless!
Jj
27.8.08
in season: bell peppers
I think bell peppers are a wonderful combination of tangy taste and crunchy texture, bell peppers are the Christmas ornaments of the vegetable world with their beautifully shaped glossy exterior that comes in a wide array of vivid colors ranging from green, red, yellow, orange, purple, brown to black. Although peppers are available throughout the year, they are most abundant and tasty during the months of August and September. Lucky for you and me...it's that time of year!
19.5.08
recipe: sweet southern onion rings
In honor of the Vidalia sweet onion being in season, make these delicious onion rings. You won't be disappointed...Ingredients
4 cups buttermilk
2 large Vidalia onions (about 2 pounds), cut into 1/4-inch-thick rounds,
separated into rings
Vegetable oil (for deep frying)
3 cups all purpose flour
3 tablespoons ground cumin
3 tablespoon chili powder
1 tablespoon salt
1 tablespoon cayenne pepper
Directions
Place buttermilk in large bowl. Add onion rings and toss to coat. Let stand at room temperature 20 minutes or up to 1 hour, turning onions occasionally.
Pour enough oil into heavy large saucepan to reach depth of 3 inches. Heat to 350°F.
Mix flour, cumin, chili powder, salt and cayenne in large bowl. Remove 1 handful of onion rings from buttermilk; add to flour mixture and toss to coat. Add onion rings to oil; cook until crisp and golden brown, about 2 minutes. Using tongs, transfer to paper towels and drain. Repeat with remaining onion rings in batches. Mound in bowl and serve.
Sweet Vidalia Onions
F.Y.I.
*Vidalia onions originated in Toombs, Georgia.
*In the 1940's the state of Georgia built a farmers market in the city of Vidalia which greatly aided in spreading the word about "those Vidalia onions" which is how they got their name.
*By the 1970's the Vidalia onion had become so popular that it merited its own festival.
*Every year an estimated 15,000 acres is planted of Vidalia Onions.
*They are harvested typically from late-April to mid-June and all harvesting is done by hand.
*In 2003, the Vidalia Onion Museum was open to the public sharing information about all things related to this sweet onin.
13.4.08
FYI: asparagus
a.s.p.a.r.a.g.u.s
Stay tuned for a fantastic Spring Asparagus Soup recipe that will be featured in our restaurant.
7.4.08
Top Ten
With spring comes warmer weather, more hours of daylight, and a variety of fresh ingredients — all of which makes us want to start cooking with fresh ingredients again. We've come up with a list of our top ten spring ingredients. Look for these to start popping up in your local grocery store, or better yet...on our menu. Bon Appetit!
1. Asparagus
2. Strawberries
3. Apricots
4. Peas
5. Rhubarb
6. Spring greens
7. Artichokes
8. Avocados
9. Grapefruit
10. Leeks
1.4.08
Spring has Sprung...almost
Although the calendar date reads April 1st, it feels like December 1st! I don't know about you, but I'm not going to let that get in the way of getting excited for Spring cooking. Each time I went to the grocery store (which was often) this past week, the anticipation would build up as I would walk through those electric doors hoping to see a produce section full of beautiful bright spring fruits and vegetables. The result: not the picture perfect image I'd imagined in my head, but what I did find was beautiful asparagus; both baby and fully mature stalks. This sparked interest and I did a little research on this delectable spring delight.
