6 March 2008, by Cork & Feast
If you happen to be the owner of a bed & breakfast inn, or have ever been a guest of a B&B and been enamored with the delectable breakfasts and appetizers served, then Inn Cuisine is for you!
Inn Cuisine is an informative, new food site, presented in blog format, dedicated to exploring the cuisine found in American bed & breakfast inns. Providing in-depth articles, scrumptious recipes and profiles of the food served in B&B’s across America, Inn Cuisine is a site you’ll want to bookmark, subscribe to their RSS feed and visit often.
Categories: News
Subscribe
25 February 2008, by Cork & Feast
It may not be a lazy, summer afternoon, but I’m hanging a sign on the door and going fishin’.
Actually, there are some exciting projects in the works which require my absence from Cork & Feast. In the meantime, I invite you to read through the Cork & Feast archives or check out our blogroll entitled “Get Your Browse On,” where you’ll find many direct links to other wonderful food blogs and interesting sites.
Check back for updates and thanks for dropping by. We appreciate your visit!
Categories: News
Subscribe
20 February 2008, by Cork & Feast
Do you love the blend of cranberry and orange flavors? Are you partial to custard or cheesecake? Do you find yourself wondering, “What the heck is Chess Pie?” Are you hoping this post includes a fresh, exciting recipe?
It does, and the answers to these questions and more, including step-by-step instructions, await you after the jump…
Read the rest of this entry »
Categories: Opinions & Reviews, Recipes, Guides & Tutorials
Subscribe
19 February 2008, by Cork & Feast
To make a proper Chess Pie, you’ll need to create a partially-baked pie crust in preparation. Aren’t sure how to partially bake a pie shell? Following these few, simple steps will help you create pie crusts, tart and tartlet shells that are partially baked to perfection:
- Begin by placing an oven rack in the lower 1/3 of your oven.
- Preheat the oven to 375 degrees.
- Remove a properly chilled pie crust or pastry shell (properly=chilled for at least 30 minutes) from your refrigerator or freezer and line it with a sheet of parchment paper or aluminum foil that is large enough to overhang the sides of your shell’s crust, patting the paper or foil into the bottom and up the sides of the dough. A crust or shell that has been properly chilled will reduce the risk of shrinkage during baking.
- Cover the lined bottom of the pie crust (or pastry shell) with a layer of pie weights or uncooked, short-grain rice. This additional weight will help prevent the crust from bubbling and shrinking during baking.
- Bake the lined and weighted crust (or shell) in a 375 degree oven for 20 minutes, then check the dough for doneness.
- To check the dough for doneness, lift the edge of the paper or foil lining. If the dough appears wet, continue baking and re-checking every 5 minutes. When the dough reaches a pale gold color and no longer appears wet, it has been properly, partially baked and should be removed from the oven to cool on a wire rack. Total baking time will be approximately 20-30 minutes, depending on the accuracy of your oven’s temperature.
Categories: Recipes, Guides & Tutorials
Subscribe
18 February 2008, by Cork & Feast
Did you know that until recently, I was a card-carrying member of the “Pie Crust Haters” fan club?
It’s true. I was one of those strange few who loved pie, but hated its crust. This oddity, coupled with the fact that I had failed miserably at previous attempts to make any homemade pie crust (much less one I’d feel compelled to eat,) had turned me into a dedicated pie crust hater. And it’s not that I hadn’t tried to make my own pie crusts, because I had - enough to become completely discouraged and resign myself to using pre-made crusts from dear old Pillsbury (after all, my pies needed something to contain them!) But my dream of making perfect pie crusts, ones I’d actually enjoy eating as well as ones that would enhance my pies, never died. In fact, this dream recently came true after discovering a recipe from Ina Garten entitled Perfect Pie Crust.
Along with her recipe for oven-fried chicken (which you can access here,) this Perfect Pie Crust recipe appeared in Ina’s 2002 cookbook, Barefoot Contessa Family Style. And since its discovery, I have made it enough to say that it consistently produces a delicious, flaky, nearly foolproof crust. As Ina suggests, if you are willing to follow a few, basic instructions, you’ll soon be on your way to creating delicious pie crusts of your very own.
In case you’re wondering why you need this crust recipe - it’s to create a perfect base for the upcoming, ever-so-tart, wickedly delicious and cheesecake-esque Cranberry Orange Chess Pie recipe I’m providing next. Here’s a preview of the good things to come:
(FYI - I am always on the lookout for terrific pie crust recipes. If you have a pie crust recipe you absolutely swear by (and one that’s nearly foolproof,) you are invited to share it (or provide a link) in the comment section of this post.)
Ina Garten’s Perfect Pie Crust
- 12 tablespoons (1 & 1/2 sticks) very cold Unsalted Butter
- 3 cups All-Purpose Flour
- 1 teaspoon Kosher Salt
- 1 tablespoon Granulated Sugar
- 1/3 cup very cold Vegetable Shortening (Ina suggests Crisco)
- 6 to 8 tablespoons (about 1/2 cup) Ice Water
This recipe produces two 10-inch pie crusts.
Assembly
(1) Dice the butter and shortening and return it to the refrigerator while preparing the flour mixture. It’s extremely important that the cold ingredients remain cold.
(2) Place the flour, salt and sugar into the bowl of a food processor fitted with a steel blade and pulse a few times to mix.
(3) Using the pre-diced and chilled butter and shortening, add it to the flour mixture and pulse 8 to 12 times, until the butter is the size of peas. (4) With the food processor running, pour the ice water down the feed tube and continue pulsing until the dough begins to form a ball. (5) Dump the dough onto a floured surface and finish by rolling gently into a ball.
(6) Wrap the entire ball of dough in plastic wrap and refrigerate for 30 minutes (this relaxes the dough and is an important step before rolling.)
(7) When 30 minutes have elapsed, remove the ball of dough from the refrigerator and cut in equal halves. (8) Roll each half onto a well-floured surface and form into a circle, rolling from the center of the dough to its edge.
(9) Turn and flour the dough often to make sure it isn’t sticking to your work surface. (10) When the dough is rolled out to your required diameter, fold it in half and transfer to your pie pan or dish. Unfold gently, pressing and fitting the crust into the pan without stretching the dough. Repeat as needed with the second crust.
To create a decorative chessboard edge for Chess Pie, upon transfer of the dough to a 9″ pie pan or dish, trim the edge of the dough around your pie pan leaving a 3/4″ overhang. Fold this overhand under itself and pinch together to create a high edge on the pan’s rim. Using a sharp knife or kitchen scissors, cut slices around the edge of the crust, leaving 1 inch between each slice. Fold every other slice toward the center of the pie to create a decorative chessboard edging. ~ Williams-Sonoma, Pie & Tart
If you don’t need a second pie crust at the moment, you have two options: (1) Halve the recipe above and prepare only one crust at a time, or (2) Go ahead and prepare two crusts, only wrapping, folding and storing the second crust in your freezer until you need it next.
Freezing the second crust is a great way to plan ahead because you only make a one mess and you’ll have a homemade crust awaiting you next time you need a single-crust. To prepare a pie crust for freezing, simply layer it between two sheets of parchment paper (to prevent sticking) and begin by gently folding it in half, and then in half again, ultimately creating a crust that is folded into quarters. Next, wrap the folded crust in plastic wrap and place it inside a freezer-safe bag.
Be sure to write the date on the bag and use before the crust expires, approximately 6 months or longer.
Up next - Using this crust to create the perfect base for a modern version of an old-fashioned, very southern and extremely delicious (Cranberry Orange) Chess Pie.
Categories: Opinions & Reviews, Recipes, Guides & Tutorials
Subscribe
15 February 2008, by Cork & Feast
How many people do you know who despise fried chicken? Can you think of anyone? Oh I’m sure there are a few fried-chicken haters out there, perhaps some vegetarians, but personally, I can’t think of anyone who actually dislikes fried chicken (although I have heard rumors of some over the years.) Yet so many are reluctant to make it: the mess, the oil, the splattering oil, the work.
Despite the fact that we seem to have acquired an ingrained fear of frying anything, I say fried chicken is too good not to cook. It’s easy, delicious (finger licking good even! just ask the Colonel) and a valued part of our national heritage. I’m not suggesting we start consuming fried chicken 24/7/365. I’m suggesting that we stop being scared witless to fry anything, much less a plate of chicken every now and then, and overcome our aversions to actually enjoying it. There are healthy ways to fry chicken, and as they say, all things in moderation. That said, I’ve composed this friendly tutorial to help dissipate any remaining fear you may have of frying chicken and to help you start enjoying it.
There are about as many opinions, ways, theories and suggestions for frying chicken as there are stars in the universe. Everyone’s got a secret method, ingredient or technique, and as near as I can determine, all of them turn out fantastic-tasting fried chicken. And while everyone seems partial to fried chicken the way “grandma used to make,” or fried chicken that tastes “just like mom’s,” I believe it’s the memories and feelings we associate with grandma’s (or mom’s) fried chicken that make it so darn incredible.
That said, I have never been one to ignore varying recipes or techniques for frying chicken. Whether a recipe calls for the exclusive use of a seasoned, cast-iron skillet or using a certain unusual ingredient (like Captain Crunch cereal, even though I’ve always heard you should only fry using unsweetened cereal) I’ll usually give it a go. At least once. Call me curious, but I like to know what things actually make a difference in creating great fried chicken.
But what gets me really excited, is when I discover a technique or method of frying chicken that makes it less of a pain in the *!@. I don’t know about you, but I have better things to do with my time than spend it scrubbing splattered oil off my stove and surrounding counter tops. AND if that same method is healthy and makes my fried chicken taste oh so very delicious, then I’m triply happy.
And this is where our tutorial begins, for this is exactly what I discovered while adapting an oven-fried chicken recipe from the lovely and talented Ina Garten and her 2002 cookbook, Barefoot Contessa Family Style. I’ve taken what I knowledge I had, combined it with what I learned, did even more research and condensed it all into this in-depth tutorial for creating awesome fried chicken of any kind - but particularly the kind you’ll be proud to serve your family and friends time and time again.
Read the rest of this entry »
Categories: Opinions & Reviews, Recipes, Guides & Tutorials
Subscribe
13 February 2008, by Cork & Feast
I hear the mumbling. What’s that? You think it’s strange to ask a sweet potato casserole to be my Valentine?
I say, “Not so. You don’t know my sweet potato casserole.”
Allow me to share a photo of my newest sweetie…
I feel compelled to tell you this photo doesn’t even begin to convey how scrumptious this dish truly is. Good looks aside, we all know it’s what’s on the inside that counts. Especially when cooking. And the insides of this casserole are definitely something it’s hard to get enough of. Seriously. It is… That. Good. How else can I put this? Even my super finicky kids loved this sweet potato dish. Now that’s saying something!
The following sweet potato casserole recipe was adapted from the bubbly Paula Deen and appeared in her 2000 cookbook, The Lady & Sons, Too! Like many of the recipes Paula shares, whether in her cookbooks or on her Food Network television show, this casserole is rich, sweet and oh so delicious. While my family enjoyed nearly everything about it, I have to admit the topping was almost too sweet for our tastes. When I make this recipe again (and I will be making it again, can you say, “Sweet potato casserole meet Thanksgiving dinner”) I will make it with only 1/2 to 2/3 the amount of topping the recipe calls for. (Guess that puts us in the camp of people who like it sweet, but not too sweet.) When making this casserole yourself, I suggest you prepare it according to the recipe’s instructions the first time. If then, you agree it’s borderline too sweet, make your own corrections to taste and give the recipe another whirl.
Sweet Potato Casserole
- 1 cup packed Brown Sugar
- 1 cup chopped Pecans (I used 1/2 cup chopped pecans & 1/2 cup slivered almonds)
- 1/2 cup Self-Rising Flour (why self-rising versus all-purpose? I have no idea, but who am I to argue with Paula?)
- 1/2 cup (1 stick) melted Butter (*see note below pertaining to the butter)
- 3 cups mashed, cooked Sweet Potatoes
- 1 cup Granulated Sugar
- 1 cup Coconut Flakes (I used angel flake coconut)
- 1/2 cup Raisins (may I suggest baking raisins? They are sweeter and softer and perfect for baking)
- 2 Eggs, lightly beaten
- 1 teaspoon Vanilla Extract
- 1/4 cup Heavy Cream - optional (didn’t need it, didn’t use it)
Preheat oven to 350 degrees for baking.
Assembly
In a large bowl, stir together the mashed sweet potatoes, granulated sugar, flake coconut, raisins, eggs and vanilla. If the mixture seems to thick, add up to 1/4 cup heavy cream.
Spoon into the bottom of a large, greased casserole dish (a 13×9 works fine.)
For the topping, combine the brown sugar, chopped nuts, flour and 1/4 cup of the melted butter* in a medium-sized bowl, stirring with a fork.
*Note - There is an error in Ms. Deen’s recipe. In the list of ingredients, Paula call for 1 stick (1/2 cup) of melted butter, but in the directions, she only calls for 1/4 cup of melted butter to be added to the topping mixture. What to do? Well, I added the leftover butter to the sweet potato mixture before adding it to the casserole dish. I also believe you could add all of the melted butter to the topping mixture and be just fine. Your kitchen - your call.
Layer this topping mixture over the sweet potato mixture already in the casserole dish.
Bake (uncovered) at 350 degrees for 20-30 minutes, or until topping is golden brown.
This recipe serves 6-8. If you need to make less or more, halve or double the recipe as needed. Enjoy!
(Longing for a sneak peek at what’s coming up next? Look past the casserole dish and you’ll see a lovely little plate of fried chicken tenders. Yes, they were as good as they look, and I’ve got a few secrets to share for creating your own.)
Categories: Opinions & Reviews, Recipes, Guides & Tutorials
Subscribe
