Slacker

I've been such a slacker with this blog!!! I have decided I need to be more diligent in posting over here. I want to post recipes, some old, some new, here weekly, if possible. And perhaps tutorials, tidbits about other artists and inspiration and other domestic and creative ideas. Thanks for participating!

Recipe of the Week

Salmon is proving to be one of the healthiest foods for us to eat. We try to alternate it eating fresh caught salmon or halibut each week. And surprisingly, our kids eat it up! Even my picky 5 year old. My husband goes to Alaska about every other year to fish with his father. They bring home freshly caught wild salmon and halibut and we've got our freezers stocked for the next year. I read recently (I can't find the article!) that wild caught salmon is healthier for you to eat than farmed kind. It just sounds better anyway! Besides, it's my husband's ultimate vacation and he brings home the goods, so I don't argue with that!

This recipe is one of our favorites! It has a fresh flavor with the mango and cilantro. And the rice adds that touch of culture and international feel to it! Bon appetit!



Grilled Salmon with Indian Flavors and Fresh Mango Chutney from Cooks Illustrated

If your fillets are less than one and one-half inches thick, decrease the grilling time by roughly thirty seconds per side. If using a gas grill, heat it for ten minutes and then grill the salmon over direct heat for four to five minutes per side. To test fillets for doneness, either peek into the salmon with the tip of a small knife as described below or remove the salmon from the grill and squeeze both sides of the fillet gently with your fingertips (raw salmon is squishy; medium-rare salmon is firm, but not hard).

INGREDIENTS

Marinade
2	tablespoons vegetable oil
2	tablespoons minced fresh ginger
1 1/2	teaspoons ground cumin
1 1/2	teaspoons ground coriander
1 1/2	teaspoons table salt
1/4	teaspoon cayenne pepper
Chutney
1	mango cut into 1/2-inch dice
3	tablespoons lemon juice from 1 small lemon
1	tablespoon chopped fresh cilantro leaves
Grilled Salmon
	vegetable oil for grill grate
4	salmon fillets (center-cut), each 6 to 7 ounces and 1 1/2 inches thick
	Ground black pepper

1. For marinade: Mix vegetable oil, gingerroot, ground cumin, ground coriander, salt, and cayenne pepper together in shallow bowl; set aside.2. For chutney: Mix mango, lemon juice, and cilantro in small bowl; set aside.3. Ignite enough charcoal briquettes or hardwood charcoal to fill slightly less than two shoeboxes, and burn until completely covered with thin coating light gray ash, 20 to 30 minutes. Marinate salmon while coals are heating. Spread coals in single layer to make medium-hot fire (judge by holding outstretched hand 5 inches above coals for 4 seconds; if you cannot make it the full 4 seconds, fire is too hot). Position grill grate over fire and rub cooking area of grate with oil-dipped paper towel wad. ***You may bake or broil these as well instead of grilling. 4. Generously sprinkle each side of fillets with pepper. Place fillets in an oiled grill basket, if you like. Place fillets skin side down on grill grate; grill until skin shrinks and separates from flesh and turns black, 2 to 3 minutes. Flip fillets gently with long-handled tongs or spatula; grill until fillets are opaque throughout, yet translucent at very center when checked with point of paring knife, 3 to 4 minutes. Transfer to serving platter and serve with mango chutney.

Indian-Spiced Rice Pilaf with Dates and Parsley from Cooks Illustrated

INGREDIENTS

1 1/2	cups basmati rice or long-grain rice
2 1/4	cups water
1 1/2	teaspoons salt
	ground black pepper
3	tablespoons unsalted butter
1	small onion , minced (about 1/2 cup)
2	medium cloves garlic , minced
2	teaspoons grated fresh ginger
1/8	teaspoon ground cinnamon
1/8	teaspoon ground cardamom (found at world food stores, it's a lot cheaper than at the grocery store)
1/4	cup chopped dates
2	tablespoons chopped fresh parsley leaves

1. Place rice in medium bowl and add enough water to cover by 2 inches; using hands, gently swish grains to release excess starch. Carefully pour off water, leaving rice in bowl. Repeat four to five times, until water runs almost clear. Using a colander or fine mesh strainer, drain water from rice; place colander over bowl and set aside. 2. Bring 2 1/4 cups water to boil, covered, in small saucepan over medium-high heat. Add salt and season with pepper; cover to keep hot. Meanwhile, heat butter in large saucepan over medium heat until foam begins to subside; add onion and sauté until softened but not browned, about 4 minutes. Add garlic, ginger, cinnamon, and cardamom to sautéed onion; cook until fragrant, about 30 seconds longer. Add rice and stir to coat grains with butter; cook until edges of rice grains begin to turn translucent, about 3 minutes. Stir hot seasoned water into rice; return to boil, then reduce heat to low, cover, and simmer until all liquid is absorbed, about 16-18 minutes. Off heat, remove lid, add dates and parsley (do not mix in), and place kitchen towel folded in half over saucepan; replace lid. Let stand 10 minutes; fluff rice with fork and serve.

Clothespin Dolls

I found this tutorial for making clothespin dolls and wanted to try it!

I made 3 for my daughter's 3rd birthday and some for my nieces as well. I placed a candle in each dolls hand for her to blow out. They were pretty simple to make.You can find all the materials in your own stash at home and at your local craft store. The only suggestion I would make to the tutorial is to glue the dress to the back of the neck of the doll and glue the ribbon to her dress as well.

Come one come all

Hello fellow Utah'n friends!

If you're available this weekend come up to Farmington to the Piper & Chloe boutique. A bohemian Anthropologie style show that will feature some of my items along with other talented artisans! Situated in beautiful home and started by a talented and kind group of sisters and mother. Come check it out. You may find some great Christmas gifts or ideas for your own creations.

Check out the blog here. http://www.piperandchloe.blogspot.com/
And get the directions before you go there. I got lost trying to follow their instructions as long as some friends who tried coming this spring :)

They have a playroom for those who need to bring their kids.

November 6th and 7th. Friday, 10-7pm and Saturday, 10-5pm 46 Robyn Way Farmington, UT

How-to Grape style

A brief DIY grape juice and grape jelly from an amateur home-preserver, using a juice steamer.

To read about my failures/successes with this, read my personal blog here.

Equipment needed:
--Juice Steamer
--Quart sized mason jars
--new lids

STEP 1: I used Concord grapes from my backyard.



STEP 2: Cut them directly off the vine. The kids loved helping me with this. It only took about an hour to cut at least 15 pounds of grapes.


TIPS: They can be stored in a cool place, covered, for a few days before using them. But don't let them sit too long or they'll ferment or start to shrivel or split. I kept them in a cooler outside.
A friend suggested to me that it's better to wait until after the first frost to pick them because apparently they taste better.



STEP 3: Rinse the grapes. Pick out the bad ones (those that are shriveled, wet, or sticky).


STEP 4: Weigh out about 4 pounds of grapes. Yields about 6 cups of juice.

STEP 5: Place in the steamer basket. Make sure you plug the tube with the stopper clip.

(pictured: not the steamer I used but very close model). They have 3 compartments. The bottom unit that you fill with water that sits directly on the stove unit. Then the juice catcher compartment with a tube connected to it. Then the steam basket where you place the grapes. Then it's topped with a lid.

Time-saving TIP: You do NOT have to pull each grape off the vine individually. I just put the whole grape vine in, stem and all. It does not go through the holes into the juice. You could fit about a pound more of grapes in the steamer basket if you de-vine them but I was too lazy to cut them all off. Some people think it affects the taste of the juice, that's up to you to decide.

STEP 6: Set stove to high heat. Steam the grapes for about 1 hour, or until they are completely mooshed and shriveled and depleted of juice. Discard what remains or throw in your compost pile.

TIP: Be sure to not let the water in the bottom pot boil off completely. Re-fill as needed.

STEP 7: Place the tube into a sterilized mason jar for long term-storage. OR a plastic pitcher or other clean container (for temporary storage only). Release the tube clip and let juice drain into container. Can as usual. I skipped this step to continue on to make jelly.
TIP: Because it was 1 am by the time I finished two batches of juice (about 12 cups of juice total) I waited until the next day to make the jelly.

STEP 8: You can freeze the juice in very clean quart sized milk/juice jugs for about 6 months.

How to make jelly:

Equipment needed:
--Homemade or store purchased and prepared juice
--8 half-pint sized mason jars
--8 brand new lids and rings
--pectin, liquid or powdered

I apologize for the lack of photos. It was my first time canning and I did not want to stop and take photos after each step.

1. Follow the instructions on the pectin box.
2. I sterilized my jars in boiling water. I sterilized the lids in almost boiling water. The rings don't need to be sterilized.



TIP: One way to know jelly is ready to go into jars is that it coats a spoon nicely while stirring.

3. Be sure not to disturb the finished jars, once sterilized and sealed, for at least 24 hours. Wait and wait with excitement to check if they are sealed.

4. You're done! Enjoy!



Here were some very helpful websites that I referenced often in doing research before I began the whole process.

http://elise.com/recipes/archives/000107making_grape_juice.php
http://www.thefamilyhomestead.com/grapejelly.htm
http://tipnut.com/jelly-tips/
http://extension.usu.edu/files/publications/publication/FN_2005_Harvest-11.pdf
http://lib.store.yahoo.net/lib/steam-juicers/Mehu-Liisa-Recipes.pdf

BYU Mint Brownies

Better than
BYU Mint Brownies

Well, not exactly. In my college days I worked at BYU in the Cougareat pastry kitchen. Not only did I learn how to completely botch recipes like Creme Brulee, week after week, I was able to eat way too much cookie dough :) And I still managed not to gain weight. Ah, the life of a busy college student.

Anyway, I also learned to make and love BYU mint brownies, which are pretty famous in Utah County. My mother-in-law has a pretty dang good recipe that is close to theirs. Well, actually, it's better than theirs. It's true. Try it for yourself to if you don't believe me. For the first BYU football game this season, I made some in honor. Instead of the typical green mint frosting I made these blue. And of course, I needed to top them with some BYU cupcake flags.



RECIPE:

Brownies:
**Use one (or two boxes, dependent on how thick you like them....we like 'em thick) of regular brownie mix and bake as directed in a 9x13 glass pan.
OR from scratch...
1 cup butter
2 c sugar
2 tsp vanilla
4 eggs
1 cup flour
1/2 cup cocoa
1/2 tsp salt
1 cup chocolate chips, optional
1 cup chopped nuts, optional
Directions:
melt butter, add sugar, vanila and eggs. Blend well. Stir in flour, cocoa and salt, mix well. Then add chocolate chips and nuts, if desired.
Bake at 350 degrees for 30-40 minutes or until set.
Do not add frosting until brownies have sufficiently cooled.

Mint Frosting:
4 Tbsp butter, melted
3 cups powdered sugar
1/2 tsp mint extract
food coloring
milk to the right thickness
Directions: Mix together and spread over brownies. CHILL for 1 hour.

Chocolate topping:
Melt 6 Tbsp butter and 6 oz (3/4 cup) of chocolate chips. Spread over frosted layer. CHILL, about 1 hour, cut into squares when chocolate no longer looks "wet", but not too stiff or it will crack.

Enjoy!!!

Featured

I am featured here on the Piper & Chloe Showcase blog! The boutique is on November 6th & 7th in Farmington, UT. Come check out my stuff and other artists (like the Wingborg Sister's) designs!