Salted Pretzels

Spring cleaning is underway.

I spent all winter with the spare bedrooms of my house closed off.  Doors were closed, windows shut, and any possible drafts were defeated by stuffing old sweatshirts into the places where cold air leeched through.  It cut down on heating costs, but more importantly, it left me with cold, dark areas in my house where I could chuck stuff when I tried to clean up quick.

Fast forward to today, and I've got two bedrooms overflowing with clothes I forgot I had, paperwork with deadlines long past, and all sorts of random things that I meant to throw out but never did.  So here I am, writing to you about pretzels instead of cleaning more!

That's because pretzels are way more interested than cleaning and organizing.

Even if you have OCD neatfreakness (which I do not), you have to agree that not much beats a soft, dough, salty pretzel.  Especially, if you have that pretzel with some freshly made Queso Cheese Dip!

These pretzels are fluffy and chewy at the same time.  I love them best right when they're still warm and fresh.

As someone who had never made pretzels before, I was new to the process.  The baking soda method was foreign to me but it produced the chewiest outer crust I've ever had in a pretzel.  And dunking this warm doughy goodness in a bowl of hot queso is just.... heavenly.

I'm going to go ahead and keep eating these pretzels so I don't have to face real life and responsibilities.  At this rate, spring cleaning will be done somewhere around October....










Salted Pretzels
(adapted from King Arthur Flour)

2 1/2 cups all-purpose flour
2 tsp sugar
1 tsp salt
1 packet instant yeast
1 cup lukewarm water (105F)

Soda Bath:
2 cups water
1/4 cup baking soda

Coarse sea salt
Melted butter



In a stand mixer, combine all of the dough ingredients until everything is mixed well and the dough is slightly sticky.  Transfer dough to a greased bowl and cover with a towel.  Let the dough rise in a warm area for at least one hour.

For the soda bath, bring the water to a boil over high heat in a small pot.  Remove from heat and stir in the baking soda.  Let the water cool to lukewarm.

Preheat oven 475F.

Shape the pretzel dough into desired shape and size ( traditional, sticks or bites).  Submerge the pretzels in the lukewarm soda bath for 2-3 minutes.  Place the pretzels on a greased baking sheet.

Top with a liberal amount of coarse sea salt.

Bake for 8-9 minutes.

Remove from oven and apply a liberal brushing of melted butter over the top.

Serve with Queso Cheese Dip or any other desired condiment.

Queso Cheese Dip

Since making Queso Cheese, I've moved on to trying to make my own queso cheese dip.  Something that is melty and gooey and cheesy.  Something that tastes like it should have a whole lot of bad things in it for you, but actually really doesn't.

I made this dip in its true bluest, most natural and plain way.  But, that doesn't mean that it can't be adapted to fit your needs.  This tastes very similar to the jarred cheese you find in grocery stores.  Plus, I think a healthy dose of salsa could make this a nacho lover's dream.

For me, I eat it using just these three ingredients and pour it over vegetables, french fries and tortilla chips.  This is a great substitute for the cheese dip they use on authentic Philly Cheesesteaks too!







Queso Cheese Dip
(adapted from Serious Eats)

8 oz. Queso Cheese
1 tbsp cornstarch
1 12oz. can evaporated milk
1 tsp dry mustard
1 tsp hot sauce
1/2 tsp worchestershire sauce


Melt cheese and cornstarch together in a large pan over medium heat.

Add the rest of the ingredients and stir continuously while ingredients combine and bubble.  Cook while stirring until mixture is smooth and shiny, about 5-7 minutes.

Queso Cheese

So... I didn't really know what to call this recipe.

I didn't want to name it after its inspiration, the yellow, processed sort-of-cheese-but-probably-not-really-cheese brick that starts with a "V" and makes the best queso dip in the whole world in my eyes.

For that last reason, I called it queso cheese, because that's exactly what I intend to use it for.  That and grilled cheese sandwiches because... omg.  So good.

And melted over broccoli?  Even people who don't like broccoli can attest that this cheese over vegetables makes you forget that you're eating vegetables.

I made this because, as I said before, I'm not entirely convinced that what I'm buying in the store is 100% best for me.  I don't subscribe to the idea that if you can't spell it or pronounce it, you shouldn't eat it.  I work in healthcare and have a pretty solid understanding of science and chemistry, and I know that some of those "toxic chemicals" everyone is freaking out about right now are not as "toxic" as people say they are.  If you couldn't tell, I have developed a pet peeve about some of these "detox diets" and "100% organic" lifestyle blogs I've been reading lately.  Most of what I've read is complete garbage with health myths that even I, the untrained cook and chemist, have been able to debunk.  I could go on a long rant about this, but I'd rather just eat this cheese.

My healthy eating goals consist only of trying to eat as much natural food as I can.  I know organic chemicals are going to exist in my food, regardless of whether or not it's organic, but I do have the ability to make things from scratch that contain ingredients I choose.  That makes me feel a little better.

Instead of buying a brick of this famous cheese that I know has a lot of processing agents, preservatives and artificial color in it, I can make my own with four ingredients.  That sounds pretty nifty if I do say so myself!









Queso Cheese
(adapted from Michael Symon, The Chew, ABC)

1 cup boiling water
1 1/2 tsp unflavored gelatin
1/3 cup milk powder
16 oz. mild cheddar cheese, shredded


Line a loaf pan with plastic wrap.  Extend the plastic up the sides as you'll want enough to cover the top of the cheese mixture.

Combine boiling water, gelatin and milk powder in a food processor and puree until smooth.

Add the shredded cheese and continue to puree until a smooth, homogenous mixture forms.

Pour into loaf pan and cover the top with the plastic wrap.

Refrigerate overnight.

Honey Peanut Butter

It's a beautiful day in Upstate New York.

After months of frigid temperatures and way too much snow, I'm finally starting to see grass  poking through.  I've been dreaming about all the projects I want to get accomplished in the next couple months and I'm finally going to have the chance to cross some things off my list.

First, though, I am working on a couple recipes in the kitchen that I've wanted to work on.

For me, peanut butter is the quintessential snack food.  I can eat it by itself right out of the container with a spoon.  Or, combine it with chocolate chips for a sweet snack.  Breakfast is never complete without peanut butter on toast.  Adding a little jelly is the perfect lunch-time option.  Peanut sauce over chicken is a cool way to add a little Thai influence to your dinner.

And dessert?

Well, peanut butter is pretty much a requirement in any good dessert menu option, from cookies to buttercream to fudge to pie.  Peanut butter can literally be used at every point of the day, even in the middle of the night when you need a midnight snack.

I love peanut butters that are sweetened with some honey.  So, when I ventured into making my own nut butters, I knew I wanted to make peanut butter with honey.  I tried to go the most natural route with just peanuts and honey, but a little added Confectioner's sugar made this a hint sweeter (and a hint more like the over-sweetened store brands I grew up with).  The added sugar brings out the flavor of the honey while the salt brings out the flavor of the peanuts.  Plus, it still has a natural, homemade flavor that I love.

This is another great addition to the nut butters that I've been making lately!







Honey Peanut Butter

2 cups shelled peanuts
1/4 cup Confectioner's sugar
2 tbsp honey
1 tsp peanut butter extract (optional)
1/8 tsp salt

Preheat oven 375F.

Spread peanuts onto a baking sheet and toast 10-15 minutes, or until nuts are browned and fragrant.

Let cool.  Use a dry washcloth to scrub the skins off the peanuts as best you can.

Place peanuts in a food processor with the rest of the ingredients.  

Blend ingredients until a smooth butter forms.  

Spoon into jar and refrigerate.

Maple Walnut Butter

In the last couple months, I've been trying out different flavors of nut butters trying to come up with just the right flavor varieties.  Clearly, you could mash up some plain nuts into a paste and spread it over some bread and call it a day.  I get that.  But, what if you could fancy it up with a little extra flavor and pizazz.  And yes, this girl just used the word 'pizazz' and meant it.

That's exactly what this is though.  A little oomph in your sandwich spread.  As a person who can't keep a jar of peanut butter stocked in my house for more than a week, I am no stranger to the draw of nut butters.  In a sandwich, in a cookie, on a big, big spoon.... I'll eat it pretty much all day, every day.  So, with that in mind, I set out to create some interesting flavors that would provide a little creativity in my daily snacking regimen.

Maple walnut butter came to me from my personal love of maple walnut ice cream.  Growing up, my family tapped trees and harvested sap for maple syrup.  That experience... well, that actually made me hate maple syrup.  I loved the process of making it and many of my most treasured memories involve maple syrup, but I definitely got sick of the sticky sweetness real fast.  It became something I could indulge in on rare occasions and really like, but after one taste, I was good for a few months.

I think this butter will be like that.  I'll pull it out occasionally for a special occasion, but it won't make a frequent.  I encourage you to make this, though, and make it appear on your table as frequently as you can muster.  It's gooooood.  I mean it.  I'm telling you that in earnest as someone who can't tolerate a lot of maple flavoring.  It's balanced in flavor.  It's not overpowering.  It's sweet and nutty and smooth.  I could see this making a decent spread over sweet potato rolls.  Or, as a slash of flavor running through an ice cream sundae.  Or, as the flavor base of a cookie with some chopped walnuts running through it.  These are just my ideas, but I'm sure you could improvise in some more creative ways.

What would you use maple walnut butter for?   Comment below and let me know.  I'm open to suggestions and I'd definitely be willing to try some of your ideas!










Maple Walnut Butter

2 cups shelled walnuts
1/2 cup Confectioner's sugar
2 tbsp maple syrup
1 tsp maple extract
1/8 tsp salt

Preheat oven 375F.

Spread walnuts onto a baking sheet and toast 10-15 minutes, or until nuts are browned and fragrant.

Let cool.  Use a dry washcloth to scrub the skins off the walnuts as best you can.

Place wallnuts in a food processor with the rest of the ingredients.  

Blend ingredients until a smooth butter forms.  

Spoon into jar and refrigerate.

Chocolate Hazelnut Butter

You know what I'm getting at, right?

You know that sinfully delicious concoction that ends up inside some of our favorite baked goods?

Or, if you're like me, that sinfully delicious concoction that ends up completely gone before I can bake with it because I am armed with a giant serving spoon and ZERO PERCENT willpower?

Yeah, that stuff.

True enough, we can buy it in the store.  But, I have recently discovered that this stuff can be made at home, AND it is almost indistinguishable from the beloved store-bought version we all crave.

First, can we examine why it is that we are all hardcore hellbent over this stuff???  What do they put in that little container?  I want to believe it's not drugs, but I can't figure out why we all go gaga for it and so I have to consider the idea that there is some type of Walter White-style magic going on here.  It's so freakin' addicting.  I feel the same way about Frank's Red Hot.  I mean, WHYYYY do I feel the need to put it on everything?  And, will I have any withdrawal symptoms if I don't?

Before the delirium tremors and paranoia set in, let me share this recipe with you.

Gooey.

Smooth.

Rich.

Chocolatey.

Hazelnutty.

All adjectives that describe this jar of sensational goodness.

It's obviously a little more work than going to the store and picking one up off a shelf, but in truth, it's worth it.  It makes more than you would get in a normal-sized container and you have the comfort of knowing exactly what's in it (i.e. not addicting drugs of any kind... I hope).  Hazelnuts on their own can be pretty expensive, but since this is not my only experiment with nut butters this week, I saved a ton by buying the assorted bag variety, and then separating and cracking my own supply.

Since we are on a nut butter mission this week, I'm going to shut up and let you get to the recipe because we've got a lot to do in the next few days!











Chocolate Hazelnut Butter
(adapted from America's Test Kitchen DIY Cookbook)

2 cups shelled hazelnuts
1 cup Confectioner's sugar
1/2 cup cocoa powder
2 tbsp milk
2 tsp hazelnut extract
1/8 tsp salt

Preheat oven 375F.

Spread hazelnuts onto a baking sheet and toast 10-15 minutes, or until nuts are browned and fragrant.

Let cool.  Use a dry washcloth to scrub the skins off the hazelnuts as best you can.

Place hazelnuts in a food processor with the rest of the ingredients.  

Blend ingredients until a smooth butter forms.  

Spoon into jar and refrigerate.

Mushroom Swiss Grilled Cheese Sandwich with Marsala Gravy

Oh, winter...

 

Like that weird cousin who has been crashing on your couch and eating all your food for a solid two months, you have officially worn out your welcome.

 

Don't get me wrong.  I love snow.  I love snowmobiling and four-wheeling and ice fishing and frolicking in fresh powder with my big furry dog.  What I don't love is the constant climbing of snow banks that far exceed my own height.  I don't love needing snowshoes to get from my front door to my driveway (I really don't love having a garage).  And, I don't love the constant wind chill warning that plummets a balmy 2-3 degrees Fahrenheit to double digits below zero.  I'm tired of my iPhone's forecast app showing negative numbers all the time. 

 

Needless to say, I'm ready for spring.  You have no idea how much I'm ready for spring.

 

If you live in the Adirondack region like me, you're probably in the same boat.  If you don't, be thankful you are not in our boat.  Our metaphorical boat is stuck in 3 literal feet of solid ice and there is no sign of thaw in sight.

 

Ok, ok, ok.... I'm done whining and complaining.  Truth be told, I love all seasons around here.  I am grateful for every chilly winter day and every scorching summer day.  I get to experience it all, which is pretty cool if you ask me.  Every now and then, though, it can get on your nerves a bit.

 

When the cold gets to me, I very often reach for something warm.  An electric blanket, a roaring fire and some flannel PJs are a great way to do that.  In fact, that's my life as I'm writing this to you.  But, the icing on the cake is always a little comfort food to warm the tummy.  Grilled cheese sandwiches are always my go-to because they scream winter remedy to me.  That, and hot cocoa, but we'll get to that another time. 

 

Seriously, there is nothing that melts the winter blues quite like toasted bread, gooey cheese and a hot bowl of soup for dipping.  My three favorite food groups.

 

Because I'm a loving admirer of anything made with marsala wine, I decided to cook up a little mushroom-marsala goodness in the form of a grilled cheese sandwich.  Instead of soup, I chose to whip up a thick gravy sweetened with wine-y goodness.  Mushrooms just always with marsala to me so I topped my grilled cheese with mushrooms and the mild flavor of swiss provides all the gooey cheesiness while letting the flavor of the wine stand out.

 

If I can eat this for the next couple weeks, I may just have the courage to get through this next long bout of cold, windy (did I mention COLD?!?!) wintry days.

 

 

 

 

 

 

 

 

 

 

 

 

Mushroom Swiss Grilled Cheese Sandwich with Marsala Gravy

 

4 slices bread

6 thick slices swiss cheese

2 tbsp olive oil

1/2 small white onion

1/2 cup cremini mushrooms, cleaned and sliced

1 tbsp butter, melted

1 tbsp flour

1/2 cup beef stock

1/4 cup marsala wine

1/4 cup milk or cream

1 tbsp fresh chopped parsley

 

 

 

Saute onion in skillet in olive oil over medium heat for 3-5 minutes, or until translucent and fragrant. 

 

Add mushrooms and cook an additional 2-3 minutes.

 

Remove vegetable from pan and set aside.

 

In the same pan, combine butter and flour and cook for 1 minute, stirring continuously to form a roux.  Add beef stock, marsala and cream.  Stir until homogenous.  Bring to a boil and let thicken to a gravy consistency.  Remove from heat and pour into a gravy boat or small serving bowl. 

 

Butter a slice of bread and place it face down on your prep surface.  Place three slices of swiss cheese on the bread followed by half of the mushroom-onion mixture.  Pour half the gravy over the mushrooms and top with another slice of bread, again buttering the exposed surface of bread.  You could omit the gravy from the sandwich and use it as a dipping sauce later instead.

 

Place the sandwich in a skillet over medium heat and cook for about five minutes.  Flip and cook for an additional 3-4 minutes.