Posts Tagged ‘Homegrown Gourmet’

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Homegrown Gourmet #8 – Round Up!

May 30, 2008

Well, seems like Peanut Butter was quite a challenge to give! Only 4 brave souls took up the gauntlet and made peanut butter their own..

Peanut Butter Hug

Peanut Butter Ice Cream with Reese\'s Peanut Butter Cups

The lovely Tempered Woman made this delectable treat: Peanut Butter Ice Cream with Reese’s Peanut Butter Cups in Chocolate Bowls. For a peanut butter hound, this sounds like heaven. Peanut butter ice cream WITH Reese’s cups? Come on. That just screams tasty.

Peanut Butter Gobs

Joy Through Cooking sent in these little gems, or rather Gobs, Peanut Butter Gobs to be exact.

Pizzookie

Then over at Katorade she concocted something called a “Pizzookie”! It is the dessert from a pizza chain that started in her area (hince the Pizz part 😉 )

Fluffernutter Cake

And last, but not least, Realistic Eats channeled Elvis himself and created a Fluffer Nutter cake the King would have kissed her for.

So, who is the winner you ask?

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Who gets the honor (terror) of picking next month’s ingredient?

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Who seemed the most HomeGrown-y to me??

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I have to admit I was torn between 2… the ice cream or the gobs

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Both were luscious and full of peanut buttery goodness

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But in the end

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I had to go with…

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Peanut Butter Gobs

PEANUT BUTTER GOBS!!

That’s right! From the moment I first clicked on the link for Joy Through Cooking‘s post I was lost. The fluffy cookies… The mound of peanut buttery goodness swirled in the middle… Throw in that this treat (at least by this name) is only available in her hubby’s hometown, and you had me. So congratulations, Meghan and have fun hosting next month!

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HomeGrown Gourmet #8

May 1, 2008

Homegrown Gourmet Logo

Well, it’s Homegrown Gourmet time again! I must say, I was sooo excited to be chosen! Huge thrill, especially since it was the first time I had participated. The Hot Brown is a very traditional dish in these parts and with it coming up on Derby (2 days!) it just seemed right.

My “Yay” was quickly followed by an “oh, crap” because now I have to pick this month’s ingredient.

I thought about trying to be creative or original and look up something that is only in season in May or see if May was a special month for something in particular, but my stomach won out.

I’m going in with a food that is my most favorite food on the planet.

Something that I can eat anyway you give it to me.

Chunky, smooth, baked, in a sauce, in an ice cream, in a cookie, in a pie.

You name it.

I’ll eat it.

So without further ado.

This month’s ingredient is…

Dancing Peanut Butter

Peanut Butter!

That wonderful, flavorful, creamy, gooey, sticky, scrumdiddliumptious stuff.

And it doesn’t hurt that my hubby is a peanut butter hound as well who has been harassing me for a while to make this idea he has for “the ultimate peanut butter cookie”. We shall see.

So bake it, broil it, mix it, any way you make it! I wanna see!

Nuclear Peanut

Nitty Gritty
THE RULES:
1. Anyone can play!
2. A theme will be picked by the host. Participants will make a dish that follows the theme and that somehow represents their home region – town, state, area. Representation can feature a local ingredient, be a traditional dish from your area, or be a creative twist.
3. Participants will have 3-4 weeks (host discretion) to complete their recipes and post them to their blog (or email the pics and text), and notify the host. The host will then post the results and then let everyone know via email or message board the results are up!
4. An explanation of your dish is required; it can be a story about the local custom or ingredient, how you came about eating/making the recipe, or an explanation about how your creative dish fits the theme.
5. Fresh and local foods are encouraged!
6. When the round is done, the host will announce their favorite dish by updating their blog. Favorite is completely subjective to the host- no one expects the host to make and taste test all the dishes, it is just something that strikes the host’s fancy! The creator of the fave gets the honor of hosting the next round, if they so choose!

To participate in Homegrown Gourmet #8, whip up your tastiest dish highlighting the fantabulous joy that is peanut butter! Post about it in your blog and tell the world what makes your recipe Homegrown… be sure to link back to this post. Then send me an email at katieATcassadywebDOTcom with “Homegrown Gourmet 8 in the subject line. Please include the following in your e-mail: your name, your location, your blog name and URL, and a permalink to your entry. Don’t forget to attach a picture (preferably 250 x 250) of your dish to the email. (Not a blogger and still want to enter? Why aren’t you blogging already? Come on, you know you want to do it. All the cool kids are doing it these days… what? still no? Ok, email me all the details and I’ll post for you.)

Deadline for the event is WEDNESDAY, May 28, 2008.
Let the mixing begin!
Peanut Butter resources…

http://en.wikipedia.org/wiki/Peanut_butter

http://www.wikihow.com/Make-Peanut-Butter

Some inspiration…

EDIT: If you have a peanut allergy or peanut butter is not available in your area, my second choice was raspberries which are coming into season. Hey, if you’re really creative you could combine the two…

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Homegrown Gourmet #7 – Potato Hot Brown

April 22, 2008

Homegrown Gourmet Logo

Well, I’m participating in, yet another, online baking event! This one is Homegrown! It is being hosted by the lovely Tempered Woman and the ingredient she chose for this month is the potato. The idea behind Homegrown is to make a dish that follows the theme and that somehow represents their home region – town, state, area and your dish can feature a local ingredient, be a traditional dish from your area, or be a creative twist.

Well, being from Louisville, KY I naturally had to make a Hot Brown. It is a classic food of the area and has even been featured on a Throwdown with Bobby Flay on the Food Network. It was either this or Derby pie and I didn’t think potatoes would go very will with the chocolate…

Potato Hot Brown

The recipe for a traditional Hot Brown from the Brown Hotel can be found here along with some history here. For my Potato Hot Brown I made a few changes. For starters, my bread is a homemade potato bread. The recipe for it comes from a cookbook (that I stole from my mother) that is older than I am. I think it was a wedding gift for my parents, heh. Yeah, I’m going to hell. I’ve made this bread many times and it was actually the first bread I ever made. I’ve also added mashed potatoes to my Hot Brown, because, well, everything is better with mashed potatoes!! To liven them up and make them feel “part of the dish” I’ve added some of the sauce, pimentos, and bacon to them. (I know. The hardship of having to eat it, but I’ll persevere.) I also got my wheat (had a friend grind it for me), bacon and eggs from a local farm. I used a 5 lb. bag of Idaho potatoes (I like leftovers) and all but 4 pieces of bacon for the mashed tatters… every thing’s better with bacon!

I’ve always thought the original Hot Brown a little on the bland side, but I think with the addition of the potatoes and the potato bread give it an extra twang of flavor; it’s simply perfect!

Pair of Potato Hot Browns

Here’s the recipe! Happy munching!

Potato Hot Brown

12 tablespoons butter
12 tablespoons all-purpose flour
6 cups milk
1 cup freshly grated Parmesan cheese
2 egg, room temperature and beaten
Salt and black pepper to taste
1 cup prepared whipped cream
16 slices toasted potato bread, crust trimmed off
2 pounds cooked turkey breast, thinly sliced
Grated Parmesan cheese for topping
Mashed potatoes (mix in ½ the bacon(crumbled), pimentos(if you’re using them) and sauce) (I used a lot more bacon, but that’s me)

2 (2-ounce) jars diced pimientos, drained (optional)
1or 2 lbs bacon slices, fried crisp (you can never have too much bacon!)

In a large saucepan over medium heat, melt butter. Gradually add flour, stirring constantly, until smooth and free from lumps. Gradually stir in milk until sauce comes to a gentle boil, stirring constantly; remove from heat. Add Parmesan cheese and stir until melted and well blended.

In a small bowl, beat egg. Gradually add 1 cup of the hot sauce, 1/3 cup at a time, to the egg, stirring constantly to temper. Gradually add egg mixture to remaining sauce, stirring constantly until well blended; add salt and pepper to taste. Fold in whipped cream.

For each Hot Brown sandwich, place two slices of toasted bread on a metal (or flameproof) dish. Cover the toast with mashed potatoes and a liberal amount of turkey. Pour a generous amount of sauce over the turkey. Sprinkle with additional Parmesan cheese. Place entire dish under a broiler until the sauce is speckled brown and bubbly. Remove from broiler, sprinkle with diced pimientos, cross two pieces of bacon over the top, and serve immediately.

Makes 8 servings of two open-faced sandwiches each.

Potato Loaf

This makes a moist, beautifully textured bread with good keeping qualities due to the potatoes.

1 ½ cups cooked potatoes, unseasoned

¼ to ½ cup butter or margarine

1 or 2 tablespoons sugar

1 teaspoon salt

1 cup milk, scalded

1 or 2 cakes yeast

1/3 cup lukewarm water

6 cups sifted flour

Mash the hot, unseasoned potatoes and add the butter or margarine, sugar, and salt. Pour in the scalded milk, and stir to blend ingredients and melt the butter. Cool to lukewarm. Now dissolve the yeast in the lukewarm water and stir into the potato-milk mixture. Stir in 3 cups of the flour and beat until smooth. Gradually blend in the rest of the flour to make a medium dough. Turn dough out onto a lightly floured breadboard. Knead for 5 to 7 minutes, or until dough is smooth and elastic. Place in a buttered bowl, brush top of dough with melted butter or oil, cover the bowl and let rise until doubled. When dough has doubled, punch it down and turnout onto a floured breadboard again. Divide dough into 2 parts. Cover with the towel again and let rest for 10 minutes. Then mold and shape the dough, with the hands, into 2 loaves. Place in 2 buttered loaf pans. Cover and let rise until double again. Brush with beaten egg white glaze (p. 348 ) and sprinkle with poppy seeds. Bake in a 400°F oven for 10 minutes and then reduce heat to 350°F and bake for another 40 to 45 minutes.

Braided Potato Loaf

To make the loaf into braids, as suggested in the title, but the dough, after the first rising period, into 2 parts. Cut one part into 3 equal pieces and roll out into strips about 18 inches long. Braid these 3 strips together, tucking the ends under. Place on a lightly buttered cookie sheet. Now divide 2/3 of the remaining part into 3 equal pieces, roll out, and braid as above. Place this braid on top of the first braid. Now, take the remaining piece of dough and roll it out, twist it, like a curlicue, and place this twisted strip of dough on top of the uppermost braid. If you think it necessary, seal the ends with a very little water. Carefully cover the braided loaf, being careful not to disarrange the braids, and let rise until completely doubled. You must not cheat by even 5 or 10 minutes. Reduce heat to 350°F and bake until bread is well browned and done, approximately 45 to 50 minutes longer.

Note: this bread also makes delicious, and very attractive, rolls. Cut or shape into whatever shapes you desire, brush with egg white glaze and sprinkle with poppy or sesame seeds. When rolls are doubled, bake them at 400°F for about 20 minutes.

From A World of Baking by Dolores Casella. Published 1968 by David White, Inc. Recipe is on pages 315-316.