Thanks Given

Uhhhhh... anyone else still nursing their Thanksgiving hangover? I've learned the hard way that "hair of the dog" does not apply to tryptophan. 16 pounds of turkey split two ways is a long, sleepy weekend.

Empty seats meant full bellies for Adam and I- in addition to our succulent cider-brined turkey, we had sourdough apple stuffing, truffled mashed red potatoes, gjetost gravy, and a pumpkin spice cake with orange cream cheese frosting (the very first cake I've ever baked!). Even the kitties feasted on turkey liver!

I'm glad we decided to truly celebrate- to dress up, light candles, and treat ourselves. 

How was your holiday?

Kitchen Chemistry: Thanksgiving Cranberry Sauce

Are you prepared for Thanksgiving?

We're still mulling over ways to scale down the feast for our party of two this year. At least one thing is certain- we'll be fixing our signature Cranberry Sauce. Cranberry Sauce really is the gem of the Thanksgiving table, isn't it? This one has a sparkling taste you'll enjoy as well. Beyond spicing up your turkey, it's also beautiful on red meat (we served it with beef at our wedding!), sandwiches, cheese platters, and ice cream. 

We gave out our secret recipe as a thank you to our wedding guests. I thought you might enjoy it as well...

Mr. & Mrs. WarLock's Thanksgiving Cranberry Sauce

Start by simmering one can of Whole-Berry Cranberry Sauce over low heat

Stir in 1/2 shot of Calvados, 1/2 teaspoon of Cinnamon, 1/4 teaspoon of Ginger, and a pinch of Salt

Squeeze in the juice from 1/4 of a Large Orange, simmer until thickened

Chill, then garnish with Orange Zest and Cinnamon Sticks

Kitchen Chemistry: Beer Can Chicken & Potato Salad

Still wondering what to get Dad this Father's Day? How about a wishbone, a funny bone, a case of beer, and (best of all) leftovers? Here's a meal that truly commemorates dear old Dad...

I found fabulous instructions for Roasted Beer Can Chicken in Martha Stewart Living, which I followed almost exactly (though I substituted rosemary for thyme). As a side, I made up a pan of roasted red potatoes seasoned with olive oil, sprigs of rosemary, pepper, and rosemary salt for extra flavor.

Our chicken was a fairly tubby specimen, but he was still extremely stable on top of the beer can in the oven (I was surprised!). He took a little longer to cook than expected, so I basted several more times than Martha recommended. When done, the skin was crispy and the meat was tender. I'd been skeptical about using stout with white meat... but the Guinness flavor was so complimentary that I might never cook chicken without it again. I made Martha's gravy as well, but found it to be weak and unnecessary (don't bother with it!).

Just like Dad, this is a meal that gets better with age (har har). Though we did our very best to take down that dinner, we had two wings, six ounces of thigh meat, and a pound of potatoes leftover for the next day. I told Adam I wanted a delicious potato salad to take on a picnic, and he didn't disappoint. Here's what he came up with:

Combine the chicken (shredded or in chunks) and potatoes in a large bowl with a small diced onion and a quarter cup of chopped Italian parsley. In a smaller bowl, mix together about a half a cup of mayonaise, a quarter teaspoon of garlic powder, a half tablespoon of paprika, a tablespoon of cracked black pepper, a pinch of cayenne pepper, and a teaspoon of white truffle oil. Spoon this mixture over your chicken and potatoes and stir until well coated. Lastly, add one or two large dill pickles (diced, per your taste), two hardboiled eggs (diced), and salt (keeping in mind that the potatoes and chicken are already salted and may not need much more).

The result is a mouthwateringly zesty salad that pairs well with (what else?) a velvety Guinness.

Happy Father's Day, and Happy Weekend!

xoxo,

Elizabeth

Easter Leftovers

We certainly did. The sun shone, the wine sparkled, everyone had seconds of the ham. Of course, we haven't stopped at seconds (or even thirds). We're enjoying many culinary reincarnations of our coca-cola glazed ham for breakfast, lunch, and dinner! It's delicious (so delicious), but favorite Easter leftover is the bouquet of purple tulips that my very sweet guests brought. 

I've got the enormous bunch arranged in a footed apothecary jar so that each stem arcs out gracefully. Every time I walk by the dining nook I feel the urge to take a picture. We'll polish off the ham and potato salad in a couple days, but I'll be enjoying these pretties forever!

Kitchen Chemistry in the Works

Our kitchen has evolved into a truly efficient workspace. The marble surface of my beloved kitchen island allows me to spread out all of my ingredients- and I still have room enough for a "basics station."

I've tried to design our kitchen to cater to good cooking practices (like remembering salt & pepper) so I established a permanent spot for the most basic seasonings. Now, while we're consulting a cookbook, we can also grab a pinch of salt, fresh-ground pepper, or sugar. We've got one of these beauties on our registry, but for now we use the mortar and pestle to grind roasted peppercorns (and we get a little exercise while we're at it!). The tray is actually an Ikea pie pan with a ruffly shape that appealed to me. I intend to try a quiche in it eventually, but at the moment it's catching loose salt sprinkles and keeping the counter neat. 

I prefer all-white ceramics for kitchen and dining, which allows me to mix and match interesting shapes, including some with floppy ears...

This weekend I'll be testing out a new gingersnap recipe, but that's not all that's cooking at Shock the Bourgeois: I'm going to be hosting my first ever giveaway! It's a good one (like, I wish I was eligible to win) and I can't wait to give you the details.

Until next week,

xoxo

Elizabeth

Bacon Jam Shortbread

A trip to Seattle always stirs up memories of living, working, and eating there. Mmmmm. Eating there...

Sometimes, at about 11:25 on a Thursday, I'd get an email from Adam containing just a single, magical word. Skillet. Not a question, not a command, an affirmation. At the sight of that word my stomach would begin to growl in anticipation, scarcely able to wait the agonizing half hour until I could bolt out of the office, speed down the hill to Fremont, and join Adam and a crowd of similarly jonesing Seattleites in the line for Skillet Street Food. Skillet hasn't yet parked their gleaming airstream trailer on the streets of Berkeley, and we haven't yet found a local hamburger to rival their mouthwatering combination of grass-fed beef, arugula, cambozola, brioche, and bacon jam. Luckily, we can open up a jar of Bacon Jam anytime we're craving a taste of home.

Bacon Jam is potent stuff. The aroma alone is enough to tempt vegetarians back to the dark side. Packed with Niman Ranch bacon,  onions, and a sweet zing of balsamic vinegar, Bacon Jam is usually the loudest taste on your plate. I wondered how it would do in a more understated role as an ingredient.

My Bacon Jam Shortbread is an elaboration on my basic Savory Shortbread recipe. The essential ingredients are the same: 1/4 cup of grated parmesan, 1 1/2 teaspoons of kosher salt, 1 3/4 cups of flour, and 2 sticks of cubed unsalted butter. I rounded out the recipe with flavors that wouldn't take no nonsense from bossy Bacon Jam.

This shortbread is the condensed version of the ultimate sandwich. A teaspoon each of onion powder, caraway seed, and black pepper with a tablespoon or so of chopped fresh dill replicates the taste of rye bread. Every sandwich needs a slice of cheese, so I used 1/4 cup of finely diced swiss. If you're a mustard fan, why not add a teaspoon of mustard seed? And, of course, you'll need 2 tablespoons of Bacon Jam.

The amount of butter in this recipe is variable due to the oil in the jam, so watch your dough carefully as you're mixing. From there, proceed with my Savory Shortbread directions: roll, chill, chop, bake at 350º for about 15 minutes. Are you wondering why I have no cutely styled final product picture? They didn't last that long.

Inspired Buy

I bought myself a little present, inspired by the delightful "E" I posted earlier this week...

The sculptural, scrolling door grille reminded me of the Iron Floral Cookbook Stand at Wisteria, a pretty thing that I'd long ago put on my wish list. It's an uncanny match, but here's where it really gets weird: the day I bought it, it was 50% off! Meant to be, I think.

It doesn't just prettify my kitchen, it holds the largest of my cookbooks and keeps the pages from getting mussed when I'm trying out a messy new recipe. Just the thing for a aesthete/foodie/bibliophile like myself.

Next week I'll be in Seattle to meet with florists, catch up with my Matron of Honor, and get fitted for my wedding dress! I promise to tweet all about my wedding planning adventures in Seattle, but I've also got a slew of posts in queue, starting with my recipe for Bacon Jam shortbread. You read right, bacon-lovers, Bacon Jam shortbread. Happy weekend!

Kitchen Chemistry: Stuffed Pork Chops

Between work and projects and chores and wedding planning, Adam and I have had quite a bit on our plates lately. Metaphorically, at least. All too often our dinners have come to us in styrofoam packaging! I decided it was about time I put some real food on the table, so I surprised Adam (and myself, honestly) by creating a pork chop recipe that was not only yes-I'll-take-thirds delicious, but also quick and affordable. Take that, take-out. 

Kitchen Chemistry for Valentine's Day

That's right- we scrapped our plans for the laundromat and made dinner instead! What better way to celebrate Valentine's Day than with some chemistry in the kitchen?

We dashed through the rain to the market, where we found a fabulous deal on salmon fillets. Since stuffed salmon rolls are one of our favorite collaborative recipes, it seemed meant to be! 

We've served dish with several variations (I'm partial to a goat cheese & thyme version that I dreamed up!). This time around we decided to spoil ourselves with a luxe crab & artichoke filling. Adam melted 2 parts cream cheese, 1 part butter, and 1 part cream, then poured it over crabmeat and artichoke hearts. I stirred in a few tablespoons of parmesan cheese, a dash of onion powder, and plenty of salt and pepper. We added the lovely fresh dill we had on hand, but you could use any chopped herb of your choosing. 

A crunchy topping gives the rolls texture. Adam likes to use a mixture of panko bread crumbs and grated parmesan cheese, with a sprinkling of herbs for color and a dash of salt and pepper.

Your rolls are done when they are warmed through. You can test this by pulling out the bamboo skewer and feeling the middle. The crust should be browned, and you can broil it briefly to speed this up.

Stuffed salmon is so incredibly rich, you'll want a light green vegetable as a contrast. We garnished with lemon wedges and continued the theme with a pitcher full of sparkling vodka lemonade. Conversation hearts in our glasses were a sneaky way to sweeten our beverages!

Hope your Valentine's Day was as delicious as ours!

Love,

Elizabeth & Adam

Kitchen Chemistry: Savory Shortbread

Happy Friday, readers! Here's my easy (and tasty) recipe for Parmesan Thyme Shortbread to try out this weekend...

Enjoy! See you on Monday...