Stale licorice hint- how to soften, freshen and revive it

It's a real bummer when your favorite licorice goes stale on you. While it does not happen often in our house, I did discover a licorice revival tip when I was making the peeps contest entry.

Simply put the licorice in the microwave for about 5 seconds! If you are a no nuker you can also put the licorice into a ziplock bag and pour hot water over it and let it sit for about 15 seconds.

Or you could bake something with it like in the amazing recipe that I found for Allsorts slice.

Melted butter, to grease pan

125g European butter, chopped
160ml (2/3 cup) sweetened condensed milk
1 tbs Lyle's golden syrup
1 x 250g pkt plain sweet biscuits (such as Marie), crushed
45g (1/2 cup) desiccated coconut
1 x 375g pkt licorice allsorts, coarsely chopped
200g JACQUES dark cooking chocolate, chopped
30g copha (coconut oil) or palmin

Directions:
Brush a 8" X 12" square baking pan with melted butter to lightly grease.

Line the base and sides with non-stick baking paper, allowing it to overhang slightly.
Combine the butter, condensed milk and Lyle's golden syrup in a medium saucepan over low heat.
Cook, stirring, for 5 minutes or until butter melts and mixture is smooth.

Transfer to a large heatproof bowl. Add the biscuits, coconut and licorice allsorts and stir until just combined.
Press the mixture into the base of the prepared pan and set aside for 30 minutes to set.
Place the chocolate and copha in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water).
Use a metal spoon to stir over low heat until chocolate melts and mixture is smooth. Pour the chocolate mixture over the slice in the pan.
Place in the fridge for 1 hour to set.
Cut into squares to serve.

Sierra Nevada Stout Mustard Flank Steak

Buy Award winning Sierra Nevada Stout Mustard here

This is a favorite recipe from August 1998 Sunset Magazine

1 fat-trimmed skirt steak (about 1 1/4 lb.)

1/4 cup (1/8 lb.) butter or margarine

1 tablespoon coarse-grain Dijon mustard (Sierra Nevada Stout is my choice)

2 tablespoons dry vermouth or dry white wine

1/2 teaspoon Worcestershire

3 cups (about 6 oz.) watercress, rinsed and crisped

Preparation:

1. Wipe meat with a damp towel, then cut crosswise into 2 or 3 equal pieces.

2. Prepare barbecue for direct heat.

If using charcoal briquet's, cover fire grate with a single, solid layer of ignited coals; let them burn down to desired heat. Set grill in place and measure heat.

If using a gas barbecue, turn all burners to high and close lid for 10 minutes. Adjust burners to desired heat. Set grill in place and measure heat.

When grill is medium-hot (you can hold your hand at grill level only 3 to 4 seconds), lay steak on barbecue.

Cook, turning as needed to brown evenly, until meat is pink in center of thickest part (cut to test), 7 to 10 minutes.

3. Meanwhile, in a shallow pan (at least 9 in. wide) on grill, combine butter, mustard, vermouth, and Worcestershire; stir occasionally until butter melts, then push to a cool area of grill and keep warm.

4. Set cooked steak in pan, slice, and stir meat juices into sauce. Divide watercress among plates, lay meat on it, and spoon sauce over portions.

If you are really into different mustard's from around the world click on the link to see a variety you may not have seen before!

Fennel, yukon gold and zucchini

Tonight I stir fried once again with the coconut oil. I really like the flavor and the browning you get from using it. Dinner took about 15 minutes it was just for DH and myself tonight as the 11 year old went to spend the night with a friend.

I sliced two Yukon 3" long gold potatoes about 1/4" thick and threw them into a small sauce pan of water on Medium.


I then coin sliced 4 small zucchini and rough chopped 2 stalks and fronds of fennel. I threw the zucchini and fennel into a pan of hot coconut oil. A pinch of sea salt and it's good to go.

Then I cut a portion of wild coho from the fillet and put it into a glass pie pan. I didn't have any dill on hand so I used the old stand by Soy Vay Teriyaki sauce. Cover with another glass pie pan and nuke for 4 minutes. Check as needed to adjust time. Four minutes is usually good but it depends on how thick the fish is check it when you start to hear popping noises (that's the fish oil). Just press down with your finger or a fork in the thickest part of the fillet to see if it flakes apart- If yes-plate and enjoy.



Ed's Kasilof Seafoods has this to say about Coho Salmon http://www.kasilofseafoods.com/species/coho.htm

Scientific Name: Oncorhynchus Kisutch

Market Names: Salmon, Coho, Silver, Medium Red
Vernacular Names: Hoopid Salmon, White Salmon, Silver Salmon, Medium Red Salmon

Description: Coho Salmon are bright silver with small black spots on their backs and on the upper part of their caudal fin. The average weight is 6-12 pounds. The flesh of the Coho salmon is light pink and has a very delicate flavor. A very difficult salmon to keep fresh because of it's feeding habits. The flesh tends to soften very quickly unless dressed immediately after being caught.

Life Cycle: There are several stages to the life cycle of an Alaska Salmon, eggs-alevins-fry-smolt-adult-spawning adult. An adult salmon deposits her eggs in gravel beds (also called redds) in freshwater streams and rivers.

Once the eggs have been fertilized by the male salmon the embryos will incubate over the winter months and then hatch into alevins in late winter. In the alevins phase of life the salmon take on a strange appearance having large eyes, a ballooning orange sack and pencil like body.

Approximately 4 months after becoming an alevin the young salmon changes into a fry. A salmon fry averages 1 inch in length, has an elongated body and is free swimming. Coho Salmon will spend 3 years in slow moving streams and lakes before migrating to the sea. A fry blossoms into a smolt when it is ready to head to the ocean were it will stay until it matures into an adult salmon.

An adult salmon will feed and continue to grow until it reaches maturity after only about 18 months at sea. The mature female salmon will begin its journey back to its place of origin were it will deposit its bounty of eggs and then die, continuing the salmon life cycle.

Run Times: Coho salmon runs are typically seen in south central Alaska starting in late July and ending in the end of October.

Record weight sport caught coho salmon: 26 lbs. caught by Andrew Robbins in 1976 while fishing the Icy Straight.

Nutritional Information: One ½ lb. fillet of Coho Salmon has 289 calories, 42.8 grams of protein, 11.7 grams of fat, 2.4 grams of saturated fat and 91 milligrams of sodium.

Fennel BBQ ribs, the fennel journey continues

Ingredients:
7 lbs beef back ribs



DH used a combination of short ribs, aged prime rib and regular beef ribs. He is a marinade and sauce master (cooking school) so he made up this fenneled up beauty.

1 (12 ounce) bottle Sierra Nevada pale ale beer
2 shallots minced
1/3 Cup Kaki Tiga Ketjap (sweet thick soy sauce)
1/3 Cup hot sauce (I used Kokita kecap sambal)
3 Tbs minced fennel
1/2 cup Knorr Balsamic Olive oil dressing
Juice of one lemon

Directions

1. Combine all the ingredients (except ribs) in a bowl

2. Place the slabs of ribs in a large plastic bag and pour in the sauce, turn to coat the ribs& seal the bag. We vacuum pack the bag so the marinade really works it's way into the meat.

3. Marinate in the fridge for at least an hour.

4. Remove ribs from the marinade.

5. Place ribs over medium heat and grill for 50-60 minutes until cooked, turning the ribs as needed.


The acids from the lemon and the vinegar help tenderize the meat and allow the flavors of the fennel and spices to penetrate into the meat. The flavor of the spices really came through nicely, it kind of reminded me or Korean ribs.


Here is an interesting link to the National Barbecue News where the are dedicated to the sport of BBQ!

Fennel experimentation begins with a stir fry

I have decided to experiment with fennel, I love the taste of it but honestly have never really given a go at mastering using it. So last night I stir fried: sliced fennel bulb, yellow squash, and red onion in coconut oil.

I thought about adding mushrooms and red peppers but decided at the last minute not to. So I stir fried the veggies (all together) for about 6 minutes then I poured in 1/2 can of Kern's mango juice and let it steam for 4 more minutes until soft. There was still quite a bit of juice left. I put this mixture over steamed rice and boy it was good! The coconut oil really gave a rounded out flavor to the dish which I served with chicken.

Coconut Oil info:

How can I add Harvest Bay Organic Extra Virgin Coconut Oil to my diet? Harvest Bay Organic Extra Virgin Coconut Oil is a good alternative to butter and shortening and for medium-heat baking and sauteing. Try it on popcorn instead of butter or replace your regular toast toppings with a teaspoon of oil. It is sure to become your favorite! Please note: Organic Coconut Oil is not suitable for use at high-heat levels. * Well I used it on Medium to stir fry.

Tomorrow I am going to try a variation of the following recipe. I'm going to cook my own beans so they white beans are on with about 2 tsp dried rosemary. I love the Muir Glen tomatoes, and use them all the time.

I used to work at Alfalfa's Market in the kitchen when I was in Grad school. This recipe actually sounds like one that Sylvia Tawes the (then) spiritual culinary leader of the kitchen would have made up. She is the first person who talked nonstop (that I had heard) about the integrity of food.

I have to credit Sylvia for teaching me to take risks both in the kitchen and in accepting that my destiny really is in food.

I think she may have in reality since her promotion company the fresh ideas group did the very successful product launch of Muir Glen tomatoes

BRAISED CHICKEN WITH FENNEL AND WHITE BEANS

Braised in white wine, tomatoes and rosemary, this chicken is moist and flavorful.
3 tablespoons olive oil

2 1/2- to 3-lb cut-up whole chicken, skin removed

1/4 teaspoon coarse salt (kosher or sea salt)

1/8 teaspoon pepper1 small onion, cut into thin wedges

2 large cloves garlic, finely chopped

1 fennel bulb, quartered, cored, thinly sliced

1 medium yellow bell pepper, cut into bite-size strips

1 can (28 oz) Muir Glen® organic whole peeled tomatoes, undrained, cut up

1/2 cup dry white wine

1 tablespoon chopped fresh rosemary

1 can (15 or 19 oz) cannellini beans, drained, rinsed

Chopped Italian flat-leaf parsley, if desired

In deep 12-inch skillet, heat oil over medium-high heat.

Sprinkle chicken with salt and pepper.

Add chicken pieces to skillet; cook 5 to 6 minutes, turning occasionally, until chicken is light golden brown. Remove chicken from pan.
Add onion, garlic, fennel and bell pepper. Cook 2 to 3 minutes, stirring constantly, until vegetables are crisp-tender. Add chicken, tomatoes, wine and rosemary. Heat to boiling. Reduce heat; cover and simmer 20 to 25 minutes or until chicken is tender, turning chicken once.
Uncover; stir in beans. Cook about 5 minutes longer or until sauce is slightly thickened and juice of chicken is clear when thickest piece is cut to bone. Serve in shallow bowls; sprinkle with parsley.
Serve with crusty French or Italian bread. You'll need it to dip in the flavorful sauce!
Makes 4 servings.

Licorice Caramel recipes

LICORICE CARAMELS Buy Licorice Mint Caramels here
Printed from COOKS.COM
A mild, unbelievably delicious licorice flavor! You'll find black and red paste for coloring these candies in specialty and cake-decorating stores. The black caramels also make great Halloween treats.
1 c. butter
2 c. sugar
1 (14 oz.) can (1 1/4 c.) sweetened condensed milk
1 c. light corn syrup
1/8 tsp. salt
1 tsp. anise extract
1/2 tsp. black or red coloring paste

Line a 9 x 9 x 2 inch baking pan with foil, extending foil over the edges of pan. Butter the foil; set aside. In a heavy 3-quart saucepan melt the butter over low heat. Add the sugar, sweetened condensed milk, corn syrup, and salt; mix well. Carefully clip a candy thermometer to side of pan. Cook over medium heat, stirring frequently, until candy thermometer registers 244 degrees, firm ball stage. The mixture should boil at a moderate, steady rate over entire surface. Reaching firm ball stage should take 15 to 20 minutes. (Mixture scorches easily.) Remove from heat; remove candy thermometer from saucepan. Add anise extract and coloring; stir to mix. Quickly pour candy, without scraping into buttered-foil-lined pan. Cool for several hours or until firm. Use foil to lift candy out of pan onto cutting board. Peel foil away; discard. With a buttered sharp knife, cut immediately into 1-inch squares; wrap individually in waxed paper. Makes 64 pieces (about 2 3/4 pounds).
To Wrap Caramels: Tear off 6-inch strips of waxed paper; cut each strip into 4-inch widths, making pieces 6 x 4 inches. Roll caramel in length of paper; fold flaps under. Set caramels into gift boxes with flaps underneath. The caramels will pack neatly and stay tightly wrapped. Makes 64 pieces.


CARAMEL LICORICE
Printed from COOKS.COM
1 can Borden's condensed milk
2 cubes butter
2 c. sugar
1 1/2 c. white Karo syrup

Boil to 280 degrees. Add anise flavoring and black food coloring. Stir, pour into greased pan. Cool and cut with scissors.


LICORICE CARAMELS
Printed from COOKS.COM
2 c. sugar
1 c. butter
1 can sweetened condensed milk
1/4 tsp. salt
1 1/2 c. light corn syrup

Mix together in heavy saucepan. Cook to 234 degrees, stirring constantly. Test a small amount in cold water to determine hardness desired. Remove from heat. Add 2 teaspoons anise flavoring and 1/2 teaspoon black paste food coloring. Pour into a buttered 9x13 inch pan. Wrap in waxed paper when cool.

Bolletje Real Rusks Dutch rusks with muisjes

Buy Dutch Rusks here. Buy Dutch Bread Sprinkles here.

Dutch rusks with muisjes Beschuit met muisjes lit: "Dutch rusks with little mice" is the traditional food served to celebrate the birth of a baby in the Netherlands.

Many people will admit to eating it daily because there is always a birth to celebrate somewhere! This is a great way to start the day, with a little crunchy anise for breakfast.

Rusks are a round airy double baked bread. To eat a rusk you spread it with butter and sprinkle the muisjes on top. Muisjes are sugared aniseed balls.

The name ‘muisjes’ was derived from their resemblance to the shape of a mouse, with the stem of the anise seed resembling a tail, as well as the fact that the mouse was seen as a fertility symbol. You ca see a slight 'tail' on the seed at 3 o'clock.

While eating beschuit met muisjes dates back to the 17th century only the upper class could afford the actual muisjes. Most people celebrated using sugar (which at the time was still not cheap) to top the bread.

At that time the white muisjes were for a boy. At some point pink and white were mixed and used for all births. It was not until 1990 that a blue and white mixture was created.
It was thought that the anise was good for the mother’s milk, that it would ease the contractions in the womb, and that it would drive away evil spirits.
Beschuit are similar to rusks but a little softer. In the United Kingdom they are sold as Tesco Dutch crisp bakes.

Bolletje Real Rusks are no ordinary rusks. They date back to 1867, when the Ter Beek family baked them for the very first time. Over the years, the product and packaging have been constantly updated and the Bolletje rusks of

today are a little thicker, and therefore lighter, than the average.

The Bolletje Wholemeal Rusk is more than 25 years old and has developed over the years into a delicious wholemeal rusk, which is prepared with free-range eggs and has a crispy bite. Like the Real Rusks, the Wholemeal Rusks have a notch too, making every rusk easy to remove from the packet.

See more bolletje at http://www.bolletje.com/ or http://www.marinamarket.com/

Special tins are made to keep the rusks crisp

Conimex Curry mix Java spice paste

Buy meal mixes from Holland, Germany, Norway and more here.
I love using Conimex spice pastes. On the menu tonight is a Java curry. I'm using chicken thighs, cauliflower, carrots, broccoli, leeks, and green cabbage. Once again all I'm going to do is put the frozen Costoco chicken in the pan, cover and let it steam (no water) for about 10 minutes on medium, turn and let finish steaming for about another 7 or 8 minutes until there is clear liquid when you pierce the meat. While the the chicken going and the rice steaming, I chop up whatever veggies we have on hand. When the chicken is done I pour off all but about a cup of the broth (reserve some), shread the chicken in the pan, add the spice paste and stir well. Add about 1/2 cup more broth and the veggies. Cover and steam for 6-7 minutes. Stir and see if it needs mor veggie cooking time, if not plate the rice and top with the chicken mixture. I like to make a big dinner so we have leftovers for a dinner or two during the week or a few lunches

This mix is over the top! The 11 year old loves in and everyone else does too! Another great 5 minute meal from Conimex. I know that this spice mix is for a traditional Green Bean dish, which I have used it for and it is delicious. I am a huge fan of one dish meals. I'd love to have the time to make a three or four course meal every night but with our lifestyle it is not going to happen. I'm at the store at least 6 days a week and try to spend whatever leftover time I have with the DH and the 11 year old. So I love my trusty big skillet!

The spices in this one are Coconut Milk, Chili peppers, vinegar, coriander, galanga, carrot, lemongrass, garlic and trassi (shrimp paste).

The flavors of Indonesian spices are so amazing, once you try them you will never want anything else. They are rich and complex and so much more flavorful than other Asian spices. I can see sadly why the world fought over the "Spice Islands".

When Life Gives You Leftovers

As a younger sibling to the Licorice Queen, I've been asked to contribute to this blog. I don't know too much about licorice, sadly but I like fennel-- does that count??? It's been a crazy week here in NYC and I'm really looking forward to a quiet evening with a M*A*S*H/ Repo Man double feature and some delicious... leftovers.

First, let me say that I hate leftovers. In fact, I save things mainly out of guilt and then throw them away at the science-experiment stage. So actual leftovers to me aren't really leftovers at all but leftover ingredients from other meals that can be used to make something new. Last weekend, for reasons I can't really explain, I decided to make a big batch of Lidia Bastianich's tomato sauce. I dutifully stirred the cauldron of bubbling red liquid and plopped it in a vat in the fridge, and then basically stared at it for most of the week. On Wednesday, I was headed to a late show at the Mercury Lounge and decided that baked ziti was in order, so I picked up some fresh ricotta and some Sullivan Street fresh mozzarella to assemble the ultimate comfort food. That dish only took care of about 2 cups of the sauce stockpile, though, and here is is Friday and the sauce has to be dealt with because it's too damn good to waste!

Which brings me to the plan itself. I have a delicious sauce, I have ricotta cheese, and I already made baked ziti. I thought about making pizzas tomorrow with friends but frankly it seems like a pain and I've never made pizza dough before. Then, it came to me. There was this restaurant in the West Village in New York City called 50 Carmine that sadly has since closed that made the most incredible gnocchi I have ever had in my life. I loved those gnocchi the way Heidi loves Spencer. They weren't the usual potato clunkers, but they were light and airy and browned just so with a little crust of breadcrumb on the outside. The restaurant served them with a traditional sausage/broccoli rabe sauce, and the dish was pure, perfect heaven. I finally figured out years later that the secret to the gnocchi was ricotta cheese, but I've never attempted to recreate the dumplings themselves, because really, would you attempt a reproduction of a great work of art??? (Seriously, look at the link, those pieces are SO AWFUL. Get thee to a museum!!!) Anyway tonight I will mix flour, eggs, and ricotta and hope for the best. I'm thinking of attempting an oven method instead of a boiling water method and tossing with just a few spoonfuls of the vat of sauce, but we'll see how it goes. After all, it's only leftovers.