Posts Tagged ‘Tinky on TV’

Chili Peanuts

Sunday, January 1st, 2017

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Happy New Year!

The Twelve Days of Christmas haven’t yet expired, and Kwanzaa is still with us. So here’s a savory edible gift to bring to friends during this festive season. These peanuts are just a little spicy and quite addictive.

I made them recently on Mass Appeal along with my beloved chocolate bark. Both food offerings were popular with Seth Stutman, Lauren Zenzie, and the gang at the studio.

And of course I gave them to my brother for Hanukkah—or maybe Christmas. (We celebrate both, and the presents are flexible.) They went well with the cocktail ingredients that were his primary present.

I wish you all a joyful and productive 2017….

The Peanuts

Ingredients:

a splash of canola or peanut oil
2 cloves garlic, finely minced
1 teaspoon red pepper flakes (go to 1-1/2 or 2 if you like spice)
3/4 teaspoon chili powder or Creole seasoning, plus more if needed at the end
1 teaspoon salt (less if using the Creole seasoning as it includes salt)
1 pound shelled unsalted peanuts (about 3 cups)

Instructions:

Preheat the oven to 250 degrees.

Heat a large (preferably cast-iron) ovenproof skillet over medium heat. Pour the oil on top, and let it heat for a minute or two. Add the garlic, spices, and salt, and cook, stirring, for 1 minute.

Stir in the peanuts and remove the pan from the heat. Transfer it to the oven and bake for 1 hour, stirring every 15 minutes.

Remove the peanuts from the oven and spread them to cool on a cookie sheet lined with paper towels. Taste one. They won’t be crunchy yet; that will happen as they cool. If they need more salt or seasoning, sprinkle it on top of them so they will absorb it as they cool.

When the peanuts are cool, transfer them to an airtight container. Makes about 3 cups.

And now the video! I was away from home when this segment ran so I didn’t have the video to upload and embed. But it can be viewed on the Mass Appeal website. If you stick around after the peanuts, you’ll see us making the bark.

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Cranberry Shrub

Monday, November 7th, 2016

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November greetings! Naturally, I’m already thinking about Thanksgiving.

Years ago I made what I called cranberry vinegar—basically, my usual strawberry vinegar with cranberries (I had to heat the vinegar a bit in order to get the cranberries to start blending with it). It was fabulous in salad dressings, and a friend loved mixing it with soda water as a drink.

Unfortunately, it gelled within a day or two; the pectin in the cranberries just couldn’t restrain itself.

So—here’s another version, from the book Colonial Spirits by Steven Grasse (2016, Abrams Books, recipe used with permission).

I have to admit that mine was a LITTLE tastier; both the cranberry and the sugar flavors came across more strongly.

But this one won’t gel up on you! It will beautify your Thanksgiving table and give your guests a refreshing beverage. I made it on my final fall appearance on Mass Appeal last week, along with my favorite key-lime pie, adding a little cranberry sauce to make the pie more seasonal.more-of-zee-pieweb

The Shrub

Ingredients:

3 cups cranberries, fresh or frozen
1/2 cup packed brown sugar
1/2 cup white sugar
3/4 cup white vinegar
1/4 cup balsamic vinegar
1/2 teaspoon salt
3 cups water

Instructions:

Combine all the ingredients in a large saucepan, and bring them to a boil. Reduce the heat and simmer, stirring frequently, until the berries pop and become tender, about 20 minutes.

Remove the pan from the heat, and cool slightly. Working in batches, puree the cranberry mixture in a food processor. Don’t over-process the mixture.

Transfer the mixture to a cheesecloth-lined sieve and strain, pressing on the solids to extract as much liquid as possible. Discard the solids.

Store the shrub in a airtight container in the refrigerator for up to 1 month. Makes about 1 quart.

To make a refreshing beverage, pour 2 ounces of shrub into a tall glass with ice. Top with 1 cup soda water, and stir to combine.

And now the videos:

Key-Lime Pie

Cranberry Shrub

Apple-Cranberry Crumble

Monday, October 31st, 2016

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Regular readers may have noticed that I LOVE crumbles. I also love the fall combination of apples and cranberries. The textures of these fruits are complementary, and together in dishes like this one they perk up a dreary season (we have ALREADY had snow in western Massachusetts!) with color and flavor.

I highly recommend this dish for Thanksgiving—easier than pie, and definitely thanks-inducing.

But you can even eat it for Halloween! Happy Trick or Treating to all….

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The Crumble

Ingredients:

3 cups apple slices
2 cups cranberries
4 tablespoons sugar
1 teaspoon cinnamon
1/4 cup flour
1/2 cup oats
1/2 teaspoon salt
1/4 cup (1/2 stick) sweet butter
1/2 cup brown sugar

Instructions:

Preheat the oven to 400 degrees. Place the fruit in a 9-inch pie pan. (Make sure you have a cookie sheet under the pan; the fruit can get juicy in the oven!) Add the 4 tablespoons sugar and the cinnamon. Toss if you can.

Combine the flour, oats, and salt in a bowl. Cut in the butter with a pastry blender or your fingers. Add the brown sugar and mix again until crumbly.

Sprinkle this mixture evenly over the fruit, pressing down lightly. Bake until the crumble is golden brown and crisp (about 30 minutes more or less, depending on your oven). Serves 6 to 8. The crumble may be served warm or cold.

Here I make the crumble on Mass Appeal.

Soup Weather

Monday, October 24th, 2016
Trish Crapo, a fellow freelance writer, took this photo of me prepping the soup on "Mass Appeal" last week.

Trish Crapo, a fellow freelance writer, took this photo of me prepping the soup on “Mass Appeal” last week.

We are enjoying a roller-coaster of a fall here in New England. At first we thought there might be NO color, thanks to the very dry weather of the past few months. A couple of weeks ago the trees apparently got tired of being drab and started turning gorgeous shades of orange and yellow, along with just a little red.

The temperature has also vacillated. A couple of weeks ago we were routinely very cold. Last week suddenly Indian summer arrived. Over the weekend just as suddenly things turned raw and cold. I hope it doesn’t snow too soon—but I’m not sure that it won’t.

It’s now officially soup weather. I love soup in any weather, but somehow it seems most fitting when temperatures are plummeting. This simple blended soup is warm, hearty, spicy, and even healthy. All the vegetables are in season—at least here in New England.

Seeing cauliflower at a farm stand made me think of the wonderful spicy Indian cauliflower dish aloo gobi. My soup is loosely inspired by it. I’ve never seen aloo gobi that included carrots, but I had a ton of carrots from my farm share so in they went!

Thanks to my cousin Kate Corwin for coming up with the idea of using chopped cashews (following the Indian theme) as a garnish. The gang loved that addition when I made the soup on Mass Appeal last week.

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Curried Cauliflower Soup

Ingredients:

1 small to medium (or 1/2 large) cauliflower
2 large carrots
1 large onion
2 cloves garlic
olive oil as needed for roasting
1 quart chicken or vegetable broth
curry powder to taste (if it is hot, use 1/2 teaspoon; if mild, at least 1 teaspoon)
1 teaspoon cumin seed
salt to taste
1 tablespoon honey
the juice of 1/2 lemon, plus more juice to taste
Greek yogurt for garnish (optional; even better if you put some chopped chives and parsley in it)
chopped roasted cashews for an additional garnish

Instructions:

Preheat the oven to 425 degrees. Roughly chop the cauliflower, carrots, and onion. Toss those vegetables in a small amount of oil, and place them on a rimmed cookie sheet. Place the garlic cloves on a small sheet of aluminum foil, drizzle a little olive oil on top, and close the foil around the garlic. Place the covered garlic on the cookie sheet as well, and roast the vegetables for 1/2 hour, stirring and turning them after 15 minutes.

After removing the vegetables from the oven open the pouch of garlic and smash the cloves. Place all the vegetables in a 5-quart Dutch oven. Stir in the broth, curry powder, cumin, salt, and honey.

Bring the soup to a boil; then reduce the heat, cover the pot, and simmer the soup for 1/2 hour. When it has finished cooking, blend it with an immersion blender. (You may also use a regular blender, but in that case blend it in very small batches and watch out for burning.) Just before serving stir in the lemon juice. Adjust seasonings to taste.

Serve with a dollop of Greek yogurt and a few cashew pieces if you like. Serves 4 to 6.

Here is the video. For some reason there is a gap in the recording beginning 42 seconds in and lasting for almost 50 seconds. Feel free to fast forward during that section!

Tinky’s Curried Cauliflower Soup

Extravagant Pies!

Thursday, September 29th, 2016

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Things are humming here in Hawley, Massachusetts. In just over a week—on Sunday, October 9—the Sons & Daughters of Hawley will host the Hawley Gentlemen’s Pie and Tart Extravaganza!

This event is modeled after our occasional pudding contest. It was inspired by two sentences I turned up in an old book many years ago while doing research for Hawley’s bicentennial.

In about 1920 in “A Sketch of the [Hawley] Ladies Aid,” Mattie Carter White recalled, “At one time there was a contest for the women sawing wood. The men had a pie baking contest. Mr. Clarence Gould got the prize for making the best pie.”

For years several of Hawley’s men—my friend Peter in particular—have lobbied for a revival of the pie-baking contest. No one has lobbied for a revival of the wood-sawing contest so we’re ignoring that. But we are at last holding a men’s pie contest as a fundraiser for the ongoing restoration of the Hawley Meeting House.

It will be open to men and boys who come from other places, of course. And it should offer fun for women as well as men.

The day will include a tour of historic sites, a sumptuous lunch, a pie parade, and an entertainment in which we reenact the circumstances of the original pie contest.

Of course, we have no idea what those circumstances were. We don’t even know what kind of pie Clarence Gould made or precisely when he made it. That won’t stop us from telling a fun story involving music, vegetarianism, and a chicken named Jerusha.

Please join us if you can—and spread the word! It may be another 100 years before we revive the contest once more.

Making Pie with Michael Collins

Making Pie with Michael Collins

Here is a recipe to get male readers started. It comes from my friend Michael Collins, now semi-retired as a chef. Michael’s main responsibility is cooking filling breakfasts for the guests at the Bed and Breakfast establishment he and his partner Tony now run at their home in Colrain.

Michael came on Mass Appeal with me this week to show how quickly one can assemble a pie. I prepared my Rustic Apple Tart, and he threw together this quiche-like concoction. The herbs and the mushrooms gave it rich flavor. And we had fun as always cooking together.

Michael's Pie

Michael’s Pie

Michael’s Breakfast Pie

from Chef Michael Collins at the Barrel Shop Gallery Airbnb

Ingredients:

4 to 5 strips of bacon
1/2 cup sliced mushrooms (Shitake or the mushroom of your choice)
uncooked top and bottom pie crusts
4 large eggs
1/4 cup milk
1 teaspoon fresh thyme, crumbled
1 teaspoon fresh basil, crumbled
1 teaspoon fresh parsley, crumbled
a few gratings of nutmeg
salt and pepper to taste

Instructions:

Preheat the oven to 400 degrees.

Fry the bacon in a pan. Take it out, but do not remove the grease from the pan. Drain the bacon on paper towels, and crumble it. Sauté the mushrooms in the remaining bacon grease. Return the crumbled bacon to the pan, and toss.

Place the fried bacon and mushrooms in the bottom pie crust. Whisk together the eggs, milk, herbs, and seasonings. Pour the egg mixture over the bacon and mushrooms.

Place top crust on the pie. Make a few holes in the top for ventilation.

Bake for 10 minutes. Reduce the heat to 350 degrees, and bake for about 30 minutes more, until golden brown.

Serves 6 to 8.

And now the video….