I’ll start by saying, “I did not win any ribbons”. Actually there weren’t any ribbons given out, there was a quick announcement of the winners and everyone went back to stuffing their faces with chili. There were over 60 entries in the cook off and 2 winners were selected by a method not known to me. First place was hot and tasty and second place was likened to Wendy’s…not by me, I didn’t try it.
This one wasn’t about winning to begin with, it was about helping raise money so kids can go to camp. You know, the kids who don’t have the means to go but deserve to go none the less. I’m gratified that I could contribute to this worthy cause. Last but not least, I had fun creating the chili, I love the kudos from my adoring hubby and it made a swell topic to blog about.
Tomorrow I’ll be making my Dad’s gumbo a proven “Blue Ribbon” winner. Stay tuned…
The headline says it all. Today I am entering my first ever cook off of any kind and it’s a chili cook off. Cook offs are not new to me although entering one is untried. I’ve attended my share of chili and gumbo cook offs. Never heard of a gumbo cook off? Well, where I grew up it is a traditional occurrence. Oh, FYI, tomorrow I will be concocting my Dad’s award-winning shrimp and sausage gumbo. We will be enjoying a spicy bowl of it during the Super Bowl. I will be glad when Super Bowl is over this year as our news stations are deluged with “Super Bowl” topics and criticisms. You will want to stay tuned for that recipe!
So back to chili cook off madness. Actually the madness has been minimal around the Orange Bee kitchen but I’ve spent umpteen hours getting my chili just perfect for tonight’s judging. I do realize that judging is subjective and the judges might be partial to beans in their chili, or hotter chili, or soupier chili (yuck), or chili with lots of tomatoes and beans, or, or, or…The chili I am entering is thick and dark red in color, derived from the roasted and freshly prepared chili paste, full of hand-cut beef, not ground beef or even chili cut. It is a “no frills” chili but heck is chili supposed to be frilly? I think not!
Preparing chiles for paste.
The uncommon weather we have experienced this week played perfectly into my hands. What better time to stay in the kitchen and whip up some chili?With below freezing temps, streets covered in solid ice and 6″ of snow on top of that I have been happy to stay in mi casa. You will want to know that a single batch of this chili will feed four people one small bowl each and I guarantee you that is not enough, especially if you are feeding men! I tripled the recipe for cook off purposes. At first glance you may feel that it is too much labor to make the chile paste. Let me assure you it is well worth the effort you will put forth. The smoky, chile flavor is evident as the chiles begin to roast on the stove top. Once they soak and are pureed the piquancy permeates the kitchen and you’ll wonder why you’ve never made chile this way before!
Time is fast approaching for me to deliver my chili to the judging station. I will leave you hanging with the recipe for now but will return later tonight with results of the cook off. Wish me luck! Remember comments are always welcome!
True Texas Chili
6-8 dried whole chiles (I use guajillo)
1 1/2 tsp. ground cumin seed (I grind my own in a mortar and pestle)
1/2 tsp. freshly ground black pepper
Kosher Salt
5 tbsp. vegetable oil
2 1/2 lbs. boneless beef chuck, trimmed of fat and cut into 3/4″ cubes
1/2 cup finely chopped onion
3 garlic cloves, minced
2 cups beef stock (I use low sodium and have more on hand)
2 cups water *(this will vary depending on how thick you like your chili)
2 tbsp. masa harina
1 tbsp. firmly packed dark brown sugar
1 1/2 tbsp. white vinegar
Garnish: sour cream and lime wedges
Place the chiles in a straight-sided skillet over medium-low heat and gently roast the chiles until fragrant, about 2-3 minutes per side. Do NOT burn them. Place the roasted chiles in a bowl and cover with very hot water, place a plate over the top to hold the chiles down in the water and soak for 15-30 minutes, or until soft.
Drain the chiles; split them and remove the seeds and stems. Be careful not to wash away the flesh when rinsing seeds out. Place the chiles in a blender, add cumin, black pepper, a teaspoon of salt and 1/4 cup water. Puree the mixture, adding more water if necessary to form a smooth, fluid paste. Scrape down the sides of blender jar and purée until only small flecks of skin remain. Set the paste aside.
Return the skillet to medium-high heat and add 2 tablespoons of oil. When it is hot enough add half of the beef. Brown lightly on all sides, reducing heat if it starts to burn. Transfer browned meat to a bowl and repeat until all beef is browned. Set aside.
Returning the skillet back to a medium-low burner, add another tablespoon of oil and add the onion and garlic; cook for 3-4 minutes, stirring occasionally. Add the beef stock, and whisk in the masa harina to avoid lumps. Add the reserved chile paste, scraping the bottom of the skillet to loosen any browned bits. Add the reserved beef and any juices accumulated in the bottom of the bowl and bring to a simmer over high heat. *(At this time you ‘ll need to determine how much water or broth to add to achieve your desired thickness.) Reduce heat and maintain the barest possible simmer, stirring occasionally, until the meat is tender and sauce is thick. About 2 hours. *(Add more broth or water as needed to obtain your favorite thickness during these 2 hours.)
When beef is tender stir in brown sugar and vinegar and give it a taste test. At this time you may desire to add more salt or pepper; depending on personal taste. This is also a good time to determine once and for all if you want more liquid or not.
When ready to serve, garnish with a dollop of sour cream and a lime wedge.
Today is an oatmeal day. Temperatures dipping markedly below freezing, winds are still blowing through and the world of The Orange Bee remains covered in ice. After a quick jaunt on the treadmill I made a steamy bowl of oatmeal with raisins, nuts and brown sugar. It warmed me up through and through.
I am however, not going to blog about oatmeal, my intentions are to blog about vegetables because if you’ve been indulging in baked goods as I have your body might be screaming for a veggie fix. A normal reaction to being stuck indoors seems to be grazing through the kitchen. You know the, “I’m a little bored so I’ll get a cup of tea and a little bite of something” syndrome. Not to mention the heart of my home is the kitchen. It’s the room where we seem to gather not only to prepare and eat food but to sit on the counters and chat about our day or what we propose our day to be. It’s the room where guests congregate to pour a drink, peek in the oven, or view photos gliding across my computer screen. It’s one of the best rooms from which to check on the birds chowing down at the feeders or to investigate what on earth the dogs are barking at. With that being said, last night in my kitchen I made my adoring husband’s favorite vegetable.
Adoring hubby’s favorite vegetable is Acorn Squash. It is one that he will eat and enjoy no matter how I prepare it. I usually bake it with a little butter, cinnamon and sugar. Having extra time on my hands yesterday prompted me to think about one of my favorite recipes for acorn squash and I had all the ingredients needed. Happy bee! Here we go…
I wish you could have smelled the aroma of the apple-pear mixture simmering in butter on my stove top. It surpasses the most fragrant of candles. With cinnamon, nutmeg, orange zest and bourbon bubbling in the melted butter, I think we could just eat this deliciousness and forego the squash. Bourbon is one of my favorite additions to foods. Did you know that only whiskey produced in the US can be labeled “Bourbon”? Another ditty pertaining to Bourbon is that it is estimated that 95% of all Bourbon is made in Kentucky. It takes its name from Bourbon County, located in the Bluegrass region of Kentucky. Additionally Kentucky is the only state allowed to put its name on the bottle and most distillers in Kentucky are hasty to point out that Bourbon is not Bourbon unless the label says so. So there you have it, a quick lesson on Bourbon! I know you didn’t ask, but I felt the need to share these tidbits with you before you go and pour some Bourbon into the next dish you whip up. Now on to the recipe.
Enjoy!
Baked Acorn Squash with Pears ‘n Apples
1 medium acorn squash, halved, seeds and string removed
1 apple, peeled, cored and diced
1 pear, peeled, cored and diced
1/8 cup of raisins, golden or dark
1 tbsp. dark brown sugar
Zest of one small orange
1/8 tsp. ground cinnamon
1/16 tsp. ground nutmeg
1-2 tbsp. butter
1/4 cup orange juice
1 tbsp. Bourbon
Preheat oven to 325*F. Grease the bottom of a pan or Pyrex dish and place the squash cut side down in the dish. Add 1/4 cup of water and bake for 45 minutes.
While the squash bakes prepare the apples and pears, put them in a bowl and pour the orange juice over the fruit. Stir to coat the fruit and help prevent it from turning brown.
Next add the raisins and spices, orange zest and brown sugar and mix.
Melt the butter in a skillet over medium heat. When the butter has melted add the fruit mixture and cook, stirring until the fruit is golden brown and begins to soften. Stir in the Bourbon and simmer the mixture, stirring often until the fruit is tender, about 5-6 minutes. Remove from the heat.
When the squash has completed 45 minutes in the oven remove it and pour off the water from the pan. Flip the squash cut side up and fill with the fruit mixture. Melt a little butter, mix in a dash of cinnamon and brush the tops of the squash with the mixture. Place the squash back in the oven and bake for another 15 minutes or until the squash is tender.
The Orange Bee is home-bound today. Thick ice covers the roads, wind is whipping through at 30-40 mph, temperature a frigid 21*and dropping. While watching the birds at the feeders today I’ve noticed them being blown from one spot to the next as their tiny feet slip and slide across the icy ground. It is amazing indeed that they are able to land on the feeders, as the wind seems to blow them away from their destination time and again. I can’t think of a better way to spend this day than with hot out of the oven muffins, a cup of hot tea and a good book in front of our toasty, roaring fire.
As I would not be heading to the grocery store I poked around in the pantry to see what was on hand. Luckily I had recently purchased apples and I found a can of pumpkin and all the spices needed to whip up these muffins. The aromatic spices wafting through the kitchen brought Miss T out of her room to see what was baking.
Snow Day Muffins would be good on any cold, fall or winter day. You would be well served to try one hot out of the oven with a steamy cup of coffee or tea. They would be delightful served at a brunch, with breakfast or as I’m planning , an afternoon snack.
I’ve enjoyed watching the birds toughing out the weather for a few seeds or some nuts at the feeders today. If you would entertain seeing an American Goldfinch, a purple Finch and a dark-eyed Junco feasting on this icy day check out their photos on my “photo” page. Now, I’ll be snuggling up in front of that fire with a fresh-baked Snow Day Muffin, a cup of piping hot tea and a good book. Until next time…
Preheat oven to 350*F. Butter 18 muffins cups or line them with muffin liners.
To make the streusel topping, in a small bowl, stir together the flour, sugar and cinnamon. With a fork or pastry blender, cut in the butter until the mixture resembles a coarse meal. Set aside.
To make the muffins, mix together the flour, sugar, spices, soda and salt in a large bowl. In a medium bowl whisk together the eggs, pumpkin and oil; add to the dry ingredients and stir just until the dry ingredients are moist. Stir in the apples. Fill each muffin cup two-thirds full; sprinkle about 1 1/2 tsp. of topping onto each muffin.
Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Today I was privileged to spend about three hours with Mr. Floyd, my bee mentor. Mr. Floyd has been raising bees and making honey for over twenty years. He knows an astounding amount of info about bees.
First he told me I needed to know the basics of the hive itself. We examined frames, foundations, box bottoms, box tops, supers and braces. I learned of the “ultimate” box bottom which I will be purchasing for my bees. This alone was heaps of info to retain. Next we moved to the undertaking of donning our bee suits. This is what I’ve been waiting for!
Following are photos of the bees, their honey, and what the inside of a hive looks like. It was amazing to remove the top or roof of the hive and see all the bees buzzing around filling the frames with honey. I was unsure of how I would feel when the bees began to buzz all around but there was immense comfort hiding inside the bee suit. The little darlings buzz all around landing on the screen across your face and on your gloves, arms and head. I was not afraid nor jittery, which is fitting since I will be soon raising my own bees.
There is much to do to prepare for the arrival of my bees but I assure you I am happy to get everything set. There are so many bees in a hive I’m still trying to figure out how I’m going to name them all. March is the target month that I will actually receive my bees from Mr. Floyd. Stay tuned…
The birthday celebration was fabulous. In fact it was so fabulous that we didn’t shoot many photos. We were immersed in party mode. I am sorry to say I won’t be posting pictures of the evening. I will tell you that the meal prepared by our friends the Flanigan’s was superb. Bone-in rib eye grilled to perfection, delicious salad and twice baked potatoes. The champagne was poured, the sun set gloriously in the hills, we savored every bite of dinner, the gifts were opened with pleasure by the birthday girl and the Italian Cream cake was sliced, served and enjoyed. Let me mention that the next morning two people ate a piece of cake before breakfast, two people ate a piece after breakfast and the birthday girl wrapped up one piece to take home. It disappeared in record time! I must admit it was fantastic.
The next morning after cake and breakfast some of us went on an adventure to view a Bald Eagle’s nest down the river from Flanigan’s. I don’t know if you have ever been fortunate enough to see this magnificent bird. I’ve not had the pleasure more than twice to see them in the wild so I was psyched. We hiked to the site where the nest is in view and behold – there sat the female on her nest, her white head up, scouring the neighborhood for intruders. With binoculars we could easily see her protecting her nest and eggs. The male was nowhere in sight, not on his usual perches, although he had been sighted earlier in the morning gliding along the river in search of food. We turned back to home and passed the hill leading to the house. We were now walking along the river, observing fish, turtles and the birds who skim the water for food. We noticed a Blue Heron suddenly leave the water and flap his huge wings quickly heading upstream. As we witnessed his departure lo and behold flying downstream was the guy we’d been hoping to see. It could not have been better orchestrated. The male eagle flew directly toward us and overhead as we stood in amazement at his beauty, majesty and size. Mission accomplished!
Today I spent several hours with Mr. Floyd, my bee mentor. To read more about my bee adventures and see some photos check out the “Bees & Honey” page at the top of my blog.
Later this week you should look forward to my recipe for “True Texas Chili”. Hopefully I will find time to have your mouth-watering about another delicious blue plate special in the next couple of days. We are expecting extremely cold, frigid, windy weather beginning tomorrow and carrying on for the remainder of the week. What sounds good?
Ahhhh…..cake and champagne. Is there any finer food or beverage with which to celebrate a birthday? I think not. I wrote previously about my oldest daughter and her birthday cake request. LuLu’s birthday will be celebrated tonight. The cake is made, the champagne is chilled and the gifts are gaily wrapped. Stay tuned for photos of the celebration.
Meantime, bake a cake and sip from a flute filled with bubbly…..declare to be celebrating with The Orange Bee family!
Enjoy!
Italian Cream Cake
Cake:
1 1/4 cups (2 1/2 sticks) butter, softened, divided use
2 cups sugar
5 eggs
2 cups all-purpose flour
1 tsp. baking soda
1 cup buttermilk
2 tsp. vanilla
1 3.5 oz. can flaked sweetened coconut
1 cup nuts, finely chopped
Frosting: 1 8 oz. package cream cheese, softened
1 1 pound box confectioners’ sugar
1 tsp. almond extract
1/2 – 1 cup nuts, chopped well
To make the cake:
Preheat oven to 350*F. Grease and flour 3 9″ cake pans.
Using an electric mixer, cream 1 cup butter and sugar. Add eggs one at a time, beating well after each addition. Set aside.
Stir together flour and baking soda. Add dry ingredients to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Using a wooden spoon or spatula stir in vanilla, coconut and nuts. Divide batter equally among prepared pans.
Bake 30 minutes. Cool cakes in pans for 5 minutes. Turn cakes out onto racks to cool completely.
To make the frosting:
Beat the cream cheese and remaining 1/4 cup butter together. Add confectioners’ sugar and almond extract. Beat until smooth.
Use frosting between layers of the cake and on top. Garnish top of cake with toasted coconut and nuts, if desired.
Today was one of those glorious days. Chilly, well actually downright cold this morning. A frosty 28* that evolved to a sunny 65* matchless day. It reminds me why we all welcome “spring” when she blows in. Meantime it is still January and we have a birthday to celebrate at The Orange Bee.
FYI: The sweet potato pie is nearly demolished. My craving for sweet potatoes has been fulfilled. I’m still certain that any pie desiring a meringue topping should beg for marshmallow crème meringue.
This weekend I will be sharing a recipe for Italian Cream Cake. My oldest daughter, LuLu, who will be turning twenty-something requested this for her birthday. My girls have always been given the privilege of requesting the cake of their choice on their birthdays. This tradition at times compels me to consider calling the bakery, ordering the chosen cake, throwing a few candles on it, turning the lights down low and singing “Happy Birthday” like there’s no tomorrow. In spite of that thought passing through my head I unfailingly check for the needed ingredients, dig out the recipe and whip up whichever cake they have chosen. This month “Italian Cream”. I’m psyched, because what Mother would not want to honor her precious daughter on her birthday with a homemade cake, loaded with candles and sing “Happy Birthday” with sweet abandon? Can’t stop those birthdays so might as well enjoy them.
Comfort cookies…again! These cookies border on healthy – not what usually comes out of my oven. I was in the mood for oatmeal cookies but was craving chocolate and cranberries. Don’t ask me why, because I haven’t an answer. After mulling this over for a few hours I decided to throw them all together and this is what I came up with. These chunky cookies provide an earthy quality, just a hint of sweetness, bursting with cranberry tartness and of course melt-in-your-mouth chocolate chips.
Another food I’m craving is sweet potatoes. I will be baking a sweet potato pie with marshmallow cream meringue one day this week. I don’t know why I’m craving sweet potatoes except what’s not to crave? Sweet, full of fiber and oh so good for you. I will be making regular trips to the gym this week as just thinking about this luscious pie is making my jeans feel tight. Yes, I suppose I could just bake a sweet potato and it would be so much healthier but I want PIE! Stay tuned.
Enjoy!
Oatmeal Cranberry Chocolate Chip Cookies
2/3 cup butter or margarine
2/3 cup brown sugar
2 large eggs
1 1/2 cup old-fashioned oats
1 1/2 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
6 oz. package dried cranberries (Craisins)
2/3 cup chocolate chips
Preheat oven to 375*
In a medium bowl cream butter and brown sugar together until light and fluffy. Add eggs and mix well. Add oats, flour, salt and baking soda in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in cranberries and chocolate chips.
Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.
If you’ve been following my blog you might have seen the post and recipe for “Gold Bars”. You may or may not have taken note that I gave recognition to a friend, Shelly Musselman for the recipe. If you made “Gold Bars” I’m quite certain you discovered them to be sweet, gooey and delicious. When Shelly’s kids were attending elementary and middle school she used to make “Gold Bars’, box them up and sell them or give them as gifts to teachers, for parties, sport clubs, etc… She guarded the recipe as it had belonged to her mother and was special to her. You can only imagine how fortunate I felt to be given the recipe!
Today I attended the memorial service for my incredible, fabulous, gorgeous, funny, kind, loving, insightful, smart, energetic friend – unlike any other. Shelly was a unique human being – the consistent words uttered by those who knew her well or knew her briefly was that when you were with Shelly she made you feel as if you were the most important person to her in the entire world. Shelly is the only woman I know who could get away with taking each of her slender hands, placing them on each of your cheeks and giving you a big smack right on the lips, and then saying, “I love you”. Her eyes like fireworks, her smile superior to a million dollars. “Why was it superior?”, you ask. The encounter with Shelly totally left you feeling like a million dollars and that impression cannot be obtained with any amount of money.
The service was informal, more like a party, an event. Held in her incredible home with family and friends by the dozens. Shelly surely orchestrated the weather from heaven as today was by far the most exceptional,warm, sunny, still day. Friends gathered by the cozy fires indoors and out, beautiful music wafted through the house and patio, wine was poured, tears were shed, and we all were missing Shelly’s presence in body. Her spirit still felt.
The whole reason I am writing this is…as we departed we were given a small pale green, Chinese take-out box. I couldn’t imagine or guess what the contents would be. My mind still foggy with why I had just visited her home…..As adoring husband, Miss T and I drove off I asked, “what do you think is in this box?”. They answered, “I don’t know”. Curiosity got me and I gently and cautiously opened the box. Inside was burnished gold tissue paper, neatly folded. I slowly peeled back the paper to find two perfect, sweet, gooey, delicious Gold Bars. Tears flowed….”thank you”, Shelly. I will love and miss you always.
