Cast Iron Skillet Cookies

I'm sorry and / or you're welcome.

Stitches

Lobstception

(photo by J. Canole)

Jen bought me a lobster pot for my birthday.

I was wearing my Maine Diner lobster shirt.


COINCIDENCE?!

Pork!

FACT:  Pulled pork is delicious.

We had it in sandwiches on Sunday night.

Then I reheated it last night and threw it on top of some ramen noodles with stir fried pea pods.

Awesome.

Pat Makes Oatmeal

Sexy sexy oatmeal.

Behold: The Bread Sphincter

Pat's Wall of Oatmeal

Cookies

Cookies are the new pie...

Scones!

The Universe Speaks to Me...

Sometimes, the Universe Speaks to Me. If it's 65 in June, that must nature's way of telling me to keep baking.

*** UPDATE ***

This pie was one of the best pies I've ever made.

Try the recipe here.

Cooking Win: Apple Pie

I became pretty comfortable making apple pies this winter. I've got my technique down and everything. I like 6 Granny Smiths to 3 Cortlands. Brown sugar. Cinnamon. Real nutmeg.

Damn, that makes the house smell good.





Is that a pie bird? Yup. That's how I roll.

And yes, that's fake crust. Real crust is a much, much bigger time commitment for only a slightly better product (although I might feel differently about it if someone bought me that KitchenAid stand mixer off my wish list...).

Cooking Fail: Plantains



Further proof that I am not Latino.

Weekend Kitchen Report

I made corned beef hash on Sunday morning.


Little Man applauded.

Delayed Gratification

I love summer, but I miss baking during the summer months. I usually can't stand spending too much time in the kitchen with the oven on.

Today was only in the 70s here, so I fired things up. I tried the New York Times "36 hour" cookie recipe. You make the batter, then let it sit in the fridge for 36 hours. It's supposed to let the ingredients get to know each other a little better.

I made the batter Tuesday morning. I also made sure I cleaned out anything in the refrigerator that might affect the cookie dough taste before storage (Old onions? Gone.)


First, I should say that I modified this recipe slightly. I had bread flour, but I had to substitute all-purpose flour for cake flour. I used a whole bag of Ghirardelli 60% Cacao Bittersweet Chocolate Chips AND 1/2 a bag of Nestle Toll House Semi Sweet Chocolate Chunk Morsels. I also added pecans.


So what's the verdict? It was a pretty tasty cookie. I liked the sea salt sprinkled on top. The salty taste sets you up for the sweet (Jen described it as having "bite").

I also liked using "golf ball" sized cookie batter chunks. It made for a nice thick cookie.

I've never used this recipe before, so I can't really say if letting it sit made a difference. The batter had a nice strong vanilla smell when I took off the plastic wrap.

Additional research may be needed.

First Taters: The Remix

Clean them.

Cook them.

Plate them.

From the ground to the table in just over an hour.

Ice Cream

We started making our own ice cream. Jen got me one of those ice cream balls for Father's Day.

It's a little effort intensive for the amount of ice cream you get, but it actually makes pretty good ice cream. Quality ingredients make a huge difference.

So far, we've made batches of ginger and peach.

Up next: chocolate.

Iron Chef Pat

Iron Chef Pat presents: grilled chicken and vegetables.

(The common ingredient was soy sauce.)

Anyone order a mouseburger?

This guy was about 5 seconds away from being toasted.

I took everything apart and gave it a scrub and a rinse.

But I'm glad I found him before I lit the grill.

Welcome to the Canole kitchen...

Now going on 1 day(s) without an accident.

S'moreos

(As made famous by Pat Canole)

Take one Oreo cookie. Twist open. Remove creme filling. Put wafers aside.

Toast marshmallow.

Place toasted marshmallow between Oreo cookie wafers. Squeeze to side off stick.

Enjoy.