Cranberry Chutney

Just in time for Thanksgiving...as we're finishing the initial stages of the kitchen remodel and awaiting installation of the oven and cooktop, I'm busy thinking about what I'll cook this weekend!
My cranberry chutney is a family favorite at the holidays, so I'll likely whip up a batch of that.

I thought I would share the recipe in case anyone else would like to try it instead of or in addition to canned cranberry sauce...hmmm...I seem to have momentarily lost my recipe...

Well, try some of these links:
http://www.epicurious.com/recipes/food/views/Spiced-Cranberry-and-Dried-Fruit-Chutney-231304
http://www.foodnetwork.com/recipes/cooking-live/cranberry-chutney-recipe/index.html#!
http://southernfood.about.com/od/cranberryrelishrecipes/r/bl51104a.htm
http://www.oceanspray.com/Recipes/Corporate/Sauces,-Sides---Salads/Cranberry-Chutney-(1).aspx
http://www.marthastewart.com/313155/cranberry-chutney

Don't know what to do with chutney?  It's great served on the side with meats, or on sandwiches, or in salad dressings...whatever you can think of, it's great!

Enjoy and Happy Holiday Cooking!

Beast's Kitchen Remodel Progress Update

The framework for the tower is complete and the counter is close and will be done by Monday.  The electrician comes on Wednesday to run the wiring, and then we're just waiting for the face trim before the oven and cooktop can be installed.

We found a countertop today, FINALLY, at Menards...a birch butcherblock...Birch likes that idea.
The cats are freaked out the range, cabinets and counter went away and now there's a new Cat Climing Structure.  Wait till they find out it's not for the cats!
They keep walking into the room, climbing in the tower and crying WHAAAAAT HAVE YOU DONE!

The counter is longer than we need so we'll have an extra piece for my dough counter when the time comes for that sometime in the spring.

Here are some pics of the progress. - Thanks Tim!

Tower Skeleton

Beast in the tower

What, Mama?  I'm not doin' nothin'

Framing the counter

Counter Frame

Beast's Kitchen Remodeling

There isn't much cooking going on this weekend in Beast's Kitchen.  And Beast is not happy about that!  He's very concerned his stove is gone and his favorite perch on top of the cabinets is gone too.

Wait until he finds out they aren't coming back!

Tim is busy building new framework for the tower for the new ovens and the counter for the new cooktops.  We have the counter on order and as soon as it is installed in about 2 weeks we'll get the appliances installed too.  Bonus for the kitties the new oven vents down toward the floor, so there will be a nice new warm spot on the kitchen floor for the kitties to snuggle up in.

The last thing cooked in the oven was pizza, so I think the first thing in the new oven should be pizza too!
And then I'll be able to bake pies for Thanksgiving to bring to Minnesota.  One gluten free for my sissy, and at least one more for the traditionalists.

Once the work is all done on this part we can start working on the other side of the room.  By the end of 2014 hopefully the entire kitchen will be remodeled with all new appliances.

In the meanwhile, we'll post pics occasionally on the progress.  And someone already took the range off the curb today!
I did make granola bars in the microwave today...I'll let you know how they turned out.  Only had to bake 5 minutes :)

Before Remodel

Empty and ready for demo

Range gone

Range and Backsplash Gone

Counter Gone

All Gone!

 

Coquito Recipe from Inaru Rustaurant in San Juan Puerto Rico

While on Cayamo music cruise in January one of our ports was San Juan Puerto Rico.  We spent the day wandering the streets of Old San Juan, where Tim got a haircut from a barber.  Before heading back to the ship we stopped in at Inaru Restaurant for a cocktail.  I  had a mojito, of course!  As we arrived the staff was removing the Christmas tree from the restaurant in preparation for San Sebastian Festival coming up just after our visit.  The staff was very friendly and before we left they gave us a sample of their version of "eggnog", Coquito, which is a punch served during the holiday season.  The bartender was kind enough to share his recipe with me.  It's dangerously good, and dairy free!

Coquito:
3 cans cream of coconut
1 can coconut  milk
2-3 spoonfuls of condensed milk
1/2 bottle light rum
2-3 shots gold rum
2-3 shots Frangelico
grated nutmeg
1 cinnamon stick per bottle

Keeps refrigerated for up to 2 months

Homemade Sriracha

It's hot pepper time!  While I was at the Dane County Farmer's Market today on a rare Wednesday off work I saw a bucket of hot red chilis and decided to make some homemade Sriracha, which we love at our house!


I have a new computer and still can't find all my files so I went searching for a recipe on the Internet.  I'm using this one, which I like because it has an option for a fermented version.
http://leitesculinaria.com/67202/recipes-homemade-sriracha-sauce.html

While this isn't real labor intensive, it is time consuming to snip all the ends off the stems and chop the chilis before pureeing in the food processor, and watch out when you lift the lid off the processor...WHOOOEEE!  That's some serious hot pepper aroma!

Now the peppers are fermenting and in a week I'll finish the process by cooking them in the vinegar and then we can try it out!

Beast's Kitchen: Carrot Green Chimichurri

Beast's Kitchen: Carrot Green Chimichurri

Carrot Green Chimichurri

Carrot Tops and Radish Greens

Today at the Dane County Farmer's Market while picking out my CSA veggies from JenEhr Farm, I selected some beautiful radishes and crazy twisted carrots.  Both came with beautiful greens that begged to be made into something.  Radish greens--easy add to salads.  Carrot tops not as easy.  I have to get creative with them because I don't care for the taste of them raw so I don't normally add them to salads.  They make great broth but it's way too hot for broth today.  I'm thinking pesto could be good, but don't know what I might use pesto on in the next couple days so I decide to go with Chimichurri.  I also made some carrot top tea by steeping some of the greens in hot water and then I put the tea in the fridge for some healthy iced tea later.  I did add some citron green tea from Rishi Tea to perk up the flavor a bit.  Here's the recipe for the Chimichurri:

Carrot Green Chimichurri

½ cup firmly packed carrot greens, trimmed of thick stems (reserve stems for use in broth)

½ cup firmly packed flat leaf parsley, trimmed of thick stems (reserve stems for use in broth)

4 cloves garlic

2 Tbsp fresh oregano (or 2 tsp dried oregano)

½ cup olive oil

2 Tbsp white wine vinegar (can substitute red)

1 tsp kosher salt

½ tsp freshly ground black pepper

½ tsp red pepper flakes

Finely chop garlic by hand or in a food processor.  Add greens and oregano and chop finely in processor, or chop finely by hand and add to garlic in a bowl.

Stir in remaining ingredients adjust seasoning to taste.

Serve immediately as a sauce with grilled meats or veggies or with bread.  Can be refrigerated for up to 3 days.  If chilled, bring to room temperature before serving.