The Houndstooth Gourmet

Here’s a really quick and easy recipe that I made recently when I felt like baking something homemade, but didn’t have a lot of time or energy to do so. These oatmeal bars can make for a quick snack, breakfast or even dessert. Hey, they’re made with oatmeal–so enjoy without (too much) guilt!

Oatmeal Bars

Ingredients

• 4 cups oats (quick cooking oats are fine)
• 1 cup light brown sugar
• 1 teaspoon salt
• 3/4 cups jam or marmalade-any flavor that makes you happy
• 1 1/2 cups chopped pecans, almonds or walnuts
• 1 cup shredded coconut
• 3/4 cups melted butter

Directions

Preheat oven to 400 degrees

In a large mixing bowl, dump all of the ingredients. Mix to combine fully. Press mixture into a 10×15 inch parchment lined (the parchment should extend over all sides by 1 inch for easy lifting later) baking sheet/pan. Bake for 20-25 minutes, until golden brown. Allow to cool and set. Lift parchment out of pan, and cut out individual bars. This recipe makes about 2 dozen bars.

Tags: baking, Recipe by Ramona
6 Comments »

I know that the Carolinas are loved for their bbq. In fact, I enjoy a good mustard-based sauce, especially on chicken–I equate mustard-based sauce with Carolina bbq. Obviously, I didn’t know how many variations of bbq sauce those two states boast-6 between them. In NC, they include a vinegar and pepper sauce in Eastern NC, a tomato-based with vinegar in the Piedmont region, and and a thicker, tomato-based sauce in the Western region. In SC, the sauces are a tangy, mustard-based sauce in the middle and Low Country regions, a vinegar and black pepper version in the Pee Dee region, and a thick or thin tomato version in the Upstate region.

So, why all the geek-driven knowledge of Carolina bbq? Well, I came across a recipe for Eastern NC bbq sauce when I was in need of a crock pot recipe for a large piece of pork loin that I had defrosted and desperately needed to cook. Eastern NC bbq? It intrigued me and it looked so easy, as compared to say, this fussy, but delicious recipe from the Barefoot Contessa. The best part is, I’ll be you have most of these ingredients in your cupboards.

The result after 6 or so hours of cooking (and making the whole house smell amazing) was pork that pulled apart and sauce that had melded together beautifully. The onions put the dish over the top-they looked as though I had spent time caramelizing them, when in fact, they just cook along with the pork.

Now, on to the “two-way” part. I thought that since this bbq sauce was thin and light, vs. tomato-laden and thick/heavy,  it could work in various dishes, from an escabeche-inspired soft taco, to a Southern-inspired pulled pork sandwich. The pulled pork and onions would also make for a killer empanada stuffing. Hmmm…

I do hope you try this recipe, and experiment! If you do, please let me know how you enjoyed your Eastern NC pulled pork.

Crock Pot Pulled Pork in an Eastern NC BBQ Sauce

Ingredients

• 2 large yellow onions, cut from pole to pole and sliced to your liking
• 3 lbs. pork loin (be sure that it has a decent fat cap) or pork shoulder
• 1/2 cup balsamic vinegar or pomegranate balsamic vinegar (which is what I used)
•  1 cup apple cider vinegar
• 1 cup red wine vinegar
• 6 tbsp brown sugar, dark
• 3 tbsp sugar
• 2 Tablespoons paprika
• 2 teaspoons kosher salt
• 1 teaspoon fresh-cracked black pepper
• 2 tablespoons Worcestershire sauce
• 2 teaspoons crushed red pepper flakes
• 2 Tablespoons spicy brown mustard
• 1 Tablespoon garlic powder

Directions

Layer the sliced onions on the bottom of the crock pot. Place the pork loin on top of the onions, fat cap up. Place the remaining ingredients in a mixing bowl and whisk to combine. Pour over the pork and onions. Set the crock pot on low and cook for 6-7 hours until pork is fork-tender and ready to pull apart. Baste the pork with the sauce and onions about once an hour. Also, as the pork nears finishing, check the acidity of your sauce to adjust for sweet/sour ratio that is to your liking.

Remove pork and shred/pull. Reserve sauce and onions separate to serve a la minute with the pork. If you keep the pork and sauce together, the sauce will get absorbed and you will not be able to “dress” your dish and have those juices flowing down your chin!

While I’m at it,  allow me to share this simple dressing for broccoli slaw!

Broccoli Slaw

Ingredients

• 1 bag broccoli slaw
• 4 Tablespoons mayonnaise (full-fat or low-fat)
• 4 Tablespoons rice wine vinegar
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder

Directions

Place broccoli slaw in a mixing bowl. In a separate bowl, combine remaining ingredients fully. Pour over broccoli slaw and toss to coat.

Tags: bbq, pork, Recipe by Ramona
17 Comments »

Valentine’s Day is just days away, and I like to make a little something sweet for my husband verses dining out. This year, I decided to make cupcakes (what with the cupcakepalooza explosion here in DC) for his whole office. I know, it’s so grade school-send your kid off to school with presents so everyone likes them-kind of thing. But really, I wanted to try my hand at cupcakes and a bit of decorating, with the benefit of not having more than TWO DOZEN CUPCAKES leftover just staring us in the face! Believe me, it would be tempting because these cupcakes are dense with intense chocolate flavor which is deepened by the coffee. The honey in the icing is a sweet counterpoint to the cake. It’s subtle, and it works.

This recipe is adapted from Zoe Bakes. If you want baking inspiration, this is the site to see!

Happy Valentine’s Day Everyone! 

Devil’s Food Cupcakes with a Lavender Honey Scented Icing

makes 3 dozen cupcakes

Ingredients

For the Cupcakes

• 3 cups sugar
• 2 3/4 cups all-purpose flour, sifted
• 1 1/8 cups (1 cup + 2 tablespoons) Hershey’s Special Dark cocoa powder, sifted
• 1 1/4 teaspoon baking soda
• 1 1/2 teaspoons salt
• 3 large eggs
• 1 1/2 cup buttermilk
• 3/4 cups vegetable oil
• 2 teaspoons pure vanilla extract
• 1 1/4 cups strong coffee, hot
• 1/4 cup brandy

For the Icing

• 1 8oz. package Philadelphia Cream Cheese, room temperature or softened
• 4 tablespoons (1/2 stick) butter, room temperature or softened
• 1 cup confectioner’s sugar
• 1 tablespoon honey (I used lavender honey-you can use any kind you like)
• 1/2 teaspoon pure vanilla extract

Directions

In a mixing bowl, combine sugar, flour, cocoa powder, baking powder, baking soda and salt. Whisk to combine.

In another bowl, mix eggs, buttermilk, vegetable oil and vanilla. Whisk to combine.

Add egg mixture to dry ingredients and whisk to combine fully. Slowly whisk in coffee and brandy and combine into a smooth batter (batter will be loose at this point).

Pour batter into a pitcher or large measuring bowl. Slowly pour batter into cupcake/muffin cups, about 3/4 of the way up.

Place cupcake tins into center of oven and bake for 18-20 minutes, or until a toothpick inserted into the middle comes out clean.

Allow cupcakes to cool, and remove for icing.

For the icing-combine all ingredients into a mixing bowl and cream together until smooth. I added red food coloring to make the cupcakes pink for Valentine’s Day, but the cupcakes look spectacular just white!

I used a piping bag with a large rosette to pipe icing on top, but since my technique is truly awful (and I was using too much icing for each cupcake), I switched to an icing knife to get the job done!

Finally, I garnished with chocolate hearts–Nestle’s Crunch and Reese’s Peanut Butter.

Tags: baking, cupcakes, Recipe by Ramona
10 Comments »

The other day, I got a later start than I had planned in making these biscotti. When I (on rare occasion) began to assemble my mis en place, and get my butter out to allow time for it to come to room temperature (without the help of the microwave), I discovered that I was out of cocoa powder. Ack! Well, that put a damper on things!

Fortunately, Frank was able to stop at the store on his way home and pick up more unsweetened cocoa powder. He came home with the Hershey’s Dark variety, and I can tell you that the dark really kicked up the taste of these biscotti. Look how dark and rich they look! Do give the dark variety a try the next time you need to restock.

For this recipe, I used pecans because I had them on hand. Walnuts would be great too, and if you don’t want to go through toasting them, then just skip it. I felt that the pecans needed a bit more assertive nuttiness, and toasting does just that.

Finally, I had on hand a bar of a locally made chocolate-Kingsbury Chocolates. I chose a milk chocolate bar that had a hint of caramel. I thought the milk chocolate would be a nice contrast to the dark cocoa powder. If you have semi-sweet morsels on hand, feel free to substitute them.

Double Chocolate Biscotti with Toasted Pecans

makes about 2 dozen biscotti

Ingredients

• 2 cups all purpose flour
• 1/2 cup Hershey’s unsweetened dark cocoa powder*
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 6 tablespoons unsalted butter at room temperature
• 1 cup sugar
• 2 large eggs for batter
• 1 large egg lightly beaten for glaze
• 1 cup pecans, toasted and rough chopped
• 4 ounces (about 3/4 cup) rich milk chocolate, rough chopped**

Directions

Heat pan over medium heat and add pecans. Gently toast pecans in dry pan, turning frequently. When the pecans become slightly darker, and give off a nutty odor, remove to a chopping board and give them a rough chop. This takes about 5 minutes. Do not leave unattended because the nuts can burn easily.

Preheat oven to 350 degrees.

Combine flour, cocoa powder, salt and baking soda in a bowl and mix to incorporate.

In another bowl or standing mixer, cream together butter and sugar on medium speed, for 2-3 minutes until the mixture is creamy and yellow.

Turn mixer on and add eggs one at a time. Mix until incorporated.

With mixer on low speed, add the flour mixture slowly.

Add pecans and chocolate and mix until incorporated.

Transfer dough to a lightly floured surface. Roll dough into a ball, and cut into 2 even halves. Roll each half into a 12 inch log and transfer each log onto a baking sheet that has been lined with a Silpat or one which has been buttered and floured.

Gently flatten each log until 2 inches wide.

Brush logs with egg wash, and gently score each log on the diagonal, into about 12 pieces each. This will help to cut the logs into individual biscotti after the first baking.

Place baking sheet on the middle rack of the oven and bake for 35 minutes. Allow biscotti to cool for 5 minutes.

Transfer logs onto a cutting surface and cut into individual biscotti, about 3/4 inch wide. Place biscotti cut side down on baking sheet. Place back into 350 degree oven and bake for an additional 10 minutes.

Remove biscotti to cooling rack and store in an airtight container for up to 1 week, or freeze for up to 2 months.

*Regular unsweetened cocoa powder can be used

**Regular semi-sweet chocolate chips can be used

Tags: baking, cookies, Recipe by Ramona
4 Comments »

OK. This isn’t a new recipe, or culinary breakthrough (in a home-cook kind of way). Or, maybe it is. I mean, sometimes we learn from our mistakes. But did I make one? You tell me.

This weekend I pulled a quart of French Onion Soup out of my freezer. I made a big batch several weeks ago, and was underwhelmed because my onions did not brown and caramelize as I would have liked-as they always had before in fact. We ate bowls of the French Onions Soup that day, and I saved the rest because as you can see, the recipe calls for ingredients that can add up if you don’t have them on hand. Why, I thought. Why are my onion so bleh?

The first thing that I can think of is that I used large Mayan onions; a sweet, white variety. I bought them in bulk at Costco and thought that not only would they be cheaper, but easier because I would have far less peeling and just less onions to process (as opposed to peeling far more smaller, yellow onions). We all hate the crying when chopping onions, right? I don’t know about you, but I’ve tried lighting a candle, running cold water, peeling as close to my range hood on full suck, in addition to biting on a wooden spoon (thanks Mario B. but as much as it works, I drool, so that’s out).

So, there’s the matter of a different type of onion. Maybe the water and sugar content of Mayans differs from yellow and red onions. The next thing I might have screwed up was adding salt to the pan shortly after I put the onion in. The onions seemed to release a lot water, lending to them steaming vs. browning. No matter how I adjusted the heat and gave it more time, those onions just were not going to caramelize. Shoot.

I went ahead and made the soup (which has been my favorite for years) but it lacked depth of flavor, and some of the onions just felt a bit slimy. It didn’t ruin the soup to the point that I ditched it, plus well, you put enough melted cheese on top of anything and it tasted good.

If anyone has insight into this less than stellar result with my onions, I would love to hear your opinions and experience with your favorite French Onion Soup recipe. I think perhaps next time, I will make Thomas Keller’s recipe from the Bouchon tome, or one of yours.

Thanks!

Tags: soup by Ramona
10 Comments »