Category: Food & Cooking

Posted on

Strong Drink

This summer, on the northern edge of Yellowstone National Park, as we set up camp along the Gallatin River, a significant addition was made to our camping / fishing kit …

The Flask or more to the point, a flask of whiskey.

And so the evening cocktail hour was initiated and has now become a cherished tradition.

The term ‘whiskey’ can encompass a diverse number of spirits. Bourbon, Scotch, Rye, Canadian, and Irish are all types of whiskey and each has its own taste. What they share is a mash build much like our other favorite beverage (beer). The variations come in how the beverage is treated in the distillation and aging process.

Bourbon, the most american whiskey, has a mash build primarily of corn (50% or more) and it is aged in charred aged oak barrels. This tends to be our spirit of choice, though we’ve found some variations on that theme that are equally tasty.

Want a deep dive check out the Whiskey Tribe on YouTube they have some over the top videos but great information.

A recommendation? Try “Oregon Spirit” which is not just a good bourbon but also distilled in Bend, Oregon. Anything out of the Michtner’s Distillery is great … the American Whiskey (though technically not a bourbon) is excellent. However, you really need to do some tasting because there are so many variations. There are also a lot of craft distillers, one just might be near you.

There is no right way to drink whiskey. That said your first taste really should be un-adulterated, followed by the addition of a splash of water or a cube of ice. The taste will change … you’ll be amazed.

As for cocktail? Might we suggest a classic, “the Manhatten” … our version of the classic drink.

      1. Drop a cube of sugar (20g) in a glass then add three shakes of bitters.
        Muddle these to combine.
      2. Cut a strip of orange peel and expell the oils over the muddled sugar.
      3. At this point I like to add 2 ounces of sparkling soda (dry soda) but you can skip that part.
      4. Add 2 ounces of bourbon and a small handful of ice.

Stir and enjoy!

 

 

 

 

Posted on

Going Green … Tea

We’ll never give up the morning coffee routine. However, as part of an overall healthier lifestyle we’ve started to substitute green tea for those extra mugs of coffee in the afternoon. Not to worry, most green teas have caffeine.

Tea isn’t new to the pantry. On the contrary, there are numerous bottles of loose leaves and mesh bags. Green tea is just a better choice, loaded with antioxidants its a healthy alternative.

The compounds in green tea can have powerful effects on your health. Among them … boosted metabolism, increased fat burning, and lowered blood sugar levels.

Our green tea of choice is Long Jing Dragonwell. A well known tea from China, it has a sweet, rounded flavor … full, nutty, buttery texture … and dry finish. We order from a great online shop with a huge selection and great prices. ‘The Cozy Tea Cart’ is one of the few places that stocks another favorite, Evening in Missoula.

BREWING

You don’t use boilng water as green teas should be brewed around 85ºF. Let the water cool a bit. Use that hot water to preheat your mug or pot. If you’re using loose leaf measure, use a scant teaspoon per cup of brewing water. And if brewing in a teapot, always add a teaspoon for the pot.

Allow tea leaves to steep for two minutes and enjoy.

Posted on

Simple Vegetable Soup

January is national soup month and one of our favorites is this broth-based vegetable soup. Its packed with vegetables, freezes beautifully, and is low in calories.

This recipe makes a big pot of soup. We have several meals during the week and always freeze some for those days you “just want to have soup,” or need something for a last minute meal.

Print Recipe

Simple Vegetable Soup

A healthy, filling soup full of vegetables, but low in calories. 1 1/2 cups is only 225 calories.
Course: Soup

Ingredients

  • 2 Tbsp olive oil
  • 1 med onion chopped
  • 2 med carrots chopped
  • 12 oz fresh green beans cut into 1/2 inch pieces
  • 2 cloves garlic minced
  • 8 cups chicken (or vegetable) stock low sodium
  • 2 cans cannellini beans 15 oz cans
  • 4 cups kale chopped
  • 2 medium zucchini chopped
  • 4 Roma tomatoes seeded and chopped
  • 2 tsps red wine vinegar

Instructions

  • Heat oil in a large pot over medium-high heat. Add onion, carrot, celery, green beans and garlic. Cook, stirring frequently, until the vegetables begin to soften, about 10 minutes. Add broth and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the vegetables are soft, about 10 minutes more.
  • Add white beans, kale, zucchini, tomatoes, vinegar, salt and pepper. Increase heat to return to a simmer; cook until the zucchini and kale have softened, about 10 minutes.

Notes

This recipe should make a dozen or more servings depending on your serving size. We ladle 14 oz of soup into deli cups, cool in fridge, and then freeze. Stored this way the soup can keep for months and is very easy to thaw and re-heat for a quick dinner.

 

Posted on

Monkless Brew

There are 30 plus brew pubs in the city of Bend and more than half of these places are craft brewing operations. There is even a pilgrimage mapped out, guidebook and passport stamps included.

So there is never a problem finding a pint around here. The issue, for us anyway, has been the overabundance of IPAs filling brewers’ taps.

At least one of the Bend brewers has broken out of the rut.

Monkless Brewing, Belgium style beer (without the monks) has quickly become a favorite stop. Then this Fall they opened a new riverfront brasserie to pair food with their delicious ales. We stopped in for lunch and the food is as good as the brews.

Jack had the Moules pot (fresh steamed mussels), JQ had the Panzanella Salad (tomatoes, fresh mozzarella and pickled onions, and we shared a cone of Belgium Frites served with three dipping sauces. Twice fried in duck fat, the Frites were amazing!

We’ll be back … to try out their outdoor patio seating (furry friends welcomed) and enjoy pint and a cone of Pommes Frites.

Posted on

Persimmon Cookies … who knew?

Recently I was reading a book where the main character baked her signature “Persimmon Cookies.” All the book characters absolutely loved the treat … I figure what better endorsement is there?

Since this was the first time either Jack and I have heard of these cookies we decided  to do some research. If your lucky there might be persimmons in the produce section of your local grocery.  This is one of the rare fruits that is still sold seasonally.  But, have you ever tasted one?

As Jack tells it … growing up the Schommer kids were exposed to a lot of exotic foods … they even had serving utensils for escargot. But Jack couldn’t remember ever tasting any variety of this bright orange fruit.

Persimmons originated in China where they have been cultivated for centuries. There are two varieties … non-astringent (Fuyu) and astringent (Hachiya). You may have trouble finding either in your local market.

Fuyu is round and flat or donut shaped and it’s skin is  more golden orange.

These can be eaten regardless of ripeness and are great sliced onto a salad and should be eaten when the flesh is firm.

The Hachiya (ideal for baking) is typically larger and acorn or oblong in shape, with skin in a deep orange. It will frequently have black sun spots (not a problem).

This astringent-variety must be ripe to eat, and by that we mean soft, very soft. If you should take a bite of an un-ripened Hachiya it will turn you throat to dust (… you have been warned). On the other hand, ripe ones are the best for baking, making excellent cookies.

Persimmon and Cocoa Drop cookies accompanied by drams of Michter’s Whiskey

Persimmons taste of honey with a touch of cinnamon and once you’ve found them you’ll be back.

The cookie recipe we are sharing uses Hachiya and adds seasonal spices to the ripe fruit to bring out their flavor.

Then they are topped with a sweet orange glaze that is perfect with eggnog or whiskey.

 

Print Recipe

Persimmon Cookies

Servings: 2 dozen

Ingredients

Cookies

  • 1 cup very ripe persimmon pulp puree
  • 1/2 tsp baking soda
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup (1 stick) butter, room temperature
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp orange zest
  • 2 cups flour
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1 cup walnuts, chopped
  • 1 cup golden raisins Substitute chopped cranberries or dates for raisins.

Glaze

  • 2 cups confectioners sugar
  • 2 tbsp orange juice Reserve a couple of extra tablespoons in case you need to adjust the consistency of the glaze.
  • 1 tbsp persimmon puree
  • 1 tsp orange zest
  • 1/2 tsp orange extract

Instructions

  • If available, use hachiya persimmons (ideal for baking). They should be very ripe and completely soft to the touch. Use a spoon to scoop out the pulp. Discard any seeds or membrane that might be there. Each hachiya persimmon should yield approximately 1/2 cup to 3/4 cup of pulp.
  • Prepare persimmon pulp: Using a blender or foot processor, puree the ripe persimmon pulp until smooth. Stir in 1/2 teaspoon bakiing soda.
  • Beat together the butter and sugars in a large bowl. Beat in the egg and vanilla extract. Mix in the persimmon puree and orange zest.
  • In a separate bowl, vigorously whisk together the flour, baking powder, cinnamon, ground cloves, ground nutmeg, and salt.
  • Make cookie dough: Add dry ingredients to persimmon mixture a third at a time, stirring just until flour is incorporated. Stir in nuts and dried fruit.
  • Chill dough for 1 hour.
  • Bake: Preheat oven to 350 degrees. Drop cookie dough rounds on stick-free cookie sheets, leaving at least an inch between the cookies.
    Bake for 13-14 minutes or until cookies are browned around the edges and spring back when lightly touched in center. Let cool on baking racks before frosting.
  • Prepare glaze: Sift confectioners sugar, then whisk with 2 tablespoons of orange juice until smooth. Add 1 tablespoon of persimmon puree, 1 teaspoon of orange zest and 1/2 teaspoon orange extract (optional). Mix until smooth. Dip spoon into glaze mixture and dribble over cookies. Let harden before serving.
Print Recipe

Cocoa Drop Cookies

Ingredients

Cookies

  • 1 3/4 cup AP flour
  • 1/2 tsp baking soda
  • 1/2 cup cocoa
  • 1/2 tsp salt
  • 1/2 cup shortening at room temp
  • 1 cup sugar
  • 1 egg
  • 3/4 cup buttermilk
  • 1 tsp vanilla
  • 1/2 cup walnuts chopped

Brown Butter Icing

  • 1/4 cup butter
  • 2 cups powdered sugar keep ¼ cup in reserve
  • 2 Tbls heavy cream
  • 1 tsp vanilla

Instructions

  • Sift together dry ingredients in a medium bowl.
  • In the bowl of a stand mixer, cream together shortening, sugar and the egg.
  • Add in buttermilk and vanilla mix until combined and smooth.
  • Add the dry ingredients, 1/3 at a time to the liquid and mix until combined before adding next third.
  • Stir in chopped nuts and refrigerate dough for one hour.
  • Preheat oven to 400º
  • Using a cookie scoop, place balls of chilled dough on to parchment lined baking sheets.  2 tablespoon measures (30g) will yield about 24 2” cookies.  1 tablespoon measures will give you 1 ½ inch cookies and yield about 45.

Brown Butter Icing

  • Melt butter in sauce pan over medium heat, stirring regularly until it comes to a boil, reduce heat to med. low and continue stirring until it turns a golden brown color. Remove from heat and pour over 1 ¾ cup of powdered sugar in a medium bowl, add in cream and vanilla, whisk until you have a thick, spreadable icing. You can add the reserved sugar to help get the proper consistancy.