Homemade Caramel Sauce

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There was a time, not so long ago, that the idea of caramelizing sugar scared the hell out of me. It seemed so temperamental, and a need to be precise. Last year I finally gave it “a go” in order to create some of my favorite coffee drinks at home. My first few attempts went okay. Sometimes the sugar would seized up on me (aka the sugar hardens into a lump), but after a few minutes of stirring it melts right back down into the sauce. Now it’s something that I always have to have in the fridge.

Great to mix into coffee, over ice cream, with apple slices – possibilities are endless. I’ve been guilty of eating it right off the spoon. This is the basic recipe, but it’s an open canvas to additions. Add 1/2 teaspoon fleur-de-sel or another finishing salt to make it a Salted Caramel Sauce. Or, a tablespoon of dark rum gives it a delicious boozy kick. Mix a tablespoon or so into some hot spiced cider, with maybe a little extra rum – a perfect way to wind down on a chilly fall evening.

So, if you’ve been scared of tackling caramel – don’t be. It might take a couple of tries, but once you get the feel for it, you’ve got it. And, being able to make something that is as delicious and versatile as this stuff is, is definitely something to pat yourself on the back for. Enjoy!

Caramel Sauce

1 cup sugar
1¼ cups heavy cream
¼ tsp. coarse salt (increase to 1 tsp for salted caramel sauce)
1 tsp. vanilla extract
1 tbsp butter

Spread the sugar in an even layer over the bottom of a large, heavy-bottomed saucepan.  Place over medium-low heat, watching carefully.  When the sugar begins to liquefy around the edges, use a heatproof spatula to gently drag the liquified sugar towards the center.  Continue stirring very gently until all the sugar is melted, making sure to not over-stir.  Measure out the heavy cream into a liquid measuring cup, and set aside.  Once the caramel reaches a deep amber color (think the color of an old penny), immediately remove the sauce pan from the heat and let sit 1 minute. Carefully whisk in half of the heavy cream.  The mixture will steam and bubble violently.  Stir until the cream is well incorporated, then whisk in the remaining cream.  Stir in the salt, vanilla extract, and butter.  If any sugar has hardened, place the saucepan over low heat and whisk until smooth.

Store in an airtight container in the refrigerator.  If needed, it can be rewarmed in the microwave or in a saucepan over low heat.

Source: adapted from The Perfect Scoop by Dave Lebovitz; via Annie’s Eats and Cook Like A Champion

Tangerine Beef Stir-Fry

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I first tried this recipe years ago, back when I got myself on the test recipe list from Cook’s Illustrated. If you’re not aware of the program, visit this site for more information. Basically, once every month or so you get a recipe to try out – then you take a survey, and leave your comments about it. I think it’s so cool to play a small part in the publication that I hold so close to my heart! Definitely check it out.

Of course, as a recipe tester, you can’t share the recipes before their published. But, luckily – this one made it to press several years ago now, so I can share it with you today! The tangerine is such a fun, refreshing twist. We all really enjoy this one! I was a little short on snow peas, but had a few extra mushrooms in the fridge, so I threw them in, and they fit well. That’s the great thing about stir-frys, there’s not many veggies that don’t work in one!

Tangerine-Beef Stir Fry

Two to 3 oranges can be substituted for the tangerines. If available, substitute 1 teaspoon toasted and ground Sichuan peppercorns for the red pepper flakes.

4 tablespoons soy sauce
1 tablespoon light brown sugar plus 1 additional teaspoon
12 ounces flank steak , cut into 2-inch wide strips with grain, then sliced across grain into 1/8-inch-thick slices
3/4 cup tangerine juice plus 1 teaspoon grated zest from 3 to 4 tangerines
1 teaspoon toasted sesame oil
2 teaspoons cornstarch
3 medium garlic cloves , minced
1 tablespoon minced fresh ginger
1 tablespoon black bean sauce
1/4-1/2 teaspoon red pepper flakes (see note above)
2 tablespoons vegetable oil
1 large onion , halved and cut into 1/2-inch wedges
8 ounces snow peas , ends trimmed and strings removed (about 3 cups)
1 cup mushrooms, sliced
2 tablespoons water

Combine 2 tablespoons soy sauce and 1 teaspoon sugar in medium bowl. Add beef, toss well, and marinate for at least 10 minutes or up to 1 hour, stirring once. Meanwhile, whisk remaining 2 tablespoons soy sauce, remaining tablespoon sugar, tangerine juice, sesame oil, and cornstarch in medium bowl. Combine tangerine zest, garlic, ginger, black bean sauce, pepper flakes, and 1 teaspoon vegetable oil in small bowl.

Drain beef and discard liquid. Heat 1 teaspoon vegetable oil in 12-inch nonstick skillet over high heat until just smoking. Add half of beef in single layer, breaking up clumps. Cook, without stirring, for 1 minute, then stir and cook until browned, 1 to 2 minutes. Transfer beef to clean bowl. Heat 1 teaspoon vegetable oil in skillet and repeat with remaining beef. Rinse skillet and dry with paper towels.

Add remaining tablespoon vegetable oil to now-empty skillet and heat until just smoking. Add onion and mushrooms, and cook, stirring frequently, until beginning to brown, 3 to 5 minutes. Add snow peas and continue to cook until spotty brown, about 2 minutes longer. Add water and cook until vegetables are crisp-tender, about 1 minute. Push vegetables to sides of skillet; add zest-garlic mixture to clearing and cook, mashing with spatula, until fragrant, 15 to 20 seconds. Combine zest-garlic mixture with vegetables. Return beef and any juices to skillet and stir to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until thickened, about 30 seconds. Serve over rice.

Source: Cook’s Illustrated, November 2007

Chicken Parmesan

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Chicken Parm is definitely one of my favorite choices when it comes to Italian fare. A tender chicken cutlet, breaded and pan fried – then slathered in a zesty tomato sauce and melted cheese. How can you not love it? It’s also a relatively quick dinner, that can be pulled together with pantry staples.

I remember my early days; making this dish with pre-breaded chicken breasts and jarred tomato sauce. But, once I made it from scratch, there was just no comparison. No going back. I’ve been known to use a jarred sauce in a pinch, actually have a couple of jars of sauce in the pantry that I need to whittle down. But, after making this super quick marinara a few months ago – I just haven’t been using the store bought stuff. If you’ve not made chicken parm at home before, give it a try. It’s a classic dish that anyone should be proud to have “under their belt”. Enjoy!

Chicken Parmesan

1 cup all-purpose flour
2 eggs
3 cups fresh breadcrumbs*
4 boneless, skinless chicken breasts
salt and pepper
1/2 cup vegetable oil
2 cups marinara sauce
1 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, shredded

Adjust oven rack to the middle position and heat the oven to 200 degrees. Spread the flour in a shallow dish. Beat the eggs in a second shallow dish. Spread the breadcrumbs in a third shallow dish.

Pound the chicken to an even thickeness, about 1/2-inch. Pat dry with paper towels, and season with salt and pepper. Working with one piece of chicken at a time, dredge through flour, then dip into the egg, and finally coat with the breadcrumbs. Press on the breadcrumbs to make sure they adhere. Lay the breaded chicken on a plate.

Heat the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add two pieces of chicken and cook until light golden brown on both sides, 4 to 6 minutes.

Drain the chicken briefly on paper towels, then transfer to a paper-towel lined plate and keep warm in the oven. Repeat with the remaining breaded chicken.

After cooking, place the breaded chicken over cooling rack placed inside a rimmed baking sheet. Increase the oven temperature to 450 degrees. Spoon 1/4 cup marinara over the top of each chicken breast, then sprinkle with 1/4 cup mozzarella cheese and 1 tablespoon of shredded Parmesan. Bake the chicken until the cheese has melted and browned, about 5 to 10 minutes.

Serve with pasta and remaining marinara sauce.

* To make the breadcrumbs, tear 4 pieces of sandwich bread into quarters and pulse in a food processor to coarse crumbs, about 8 pulses. 

Source: The America’s Test Kitchen Family Cookbook

Classic Apple Pie

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September. At long last. Andrew started preschool last week, which was – hard. He did great though, and is really enjoying being in a classroom environment. His little brother and I miss him in those morning hours, but we’ve been enjoying having some time as just the two of us too. We went apple picking this week, to the local orchard up the street, Vessey’s. They’ve had a rough year – in January they lost the matriarch of the family, Mrs. Nancy. The woman could talk your ear off about apples, or anything else for that matter for hours, and had peony bushes the size of small homes.  She was a gem, and is truly missed by many folks here in our community. Then, to make matters worse – it seemed like every crop took a nosedive. Flooding got to strawberries and then the dryness and intense heat in July fried the peaches. This week they mentioned that the pumpkins aren’t looking too hot either, so keep your fingers crossed!

But, I’m happy to report that the apples looked great. It was still a little early for picking, so I’ll probably go back in a couple of weeks to get a couple of bushels to make applesauce with. We settled for a peck, and promptly went home and make this pie. I’ve made it several times now, and it always comes out great. Which, speaks volumes considering pies have never been my strong suit. So many apple pies are so cloyingly sweet and cinnamon-ey, and I love this recipe because it isn’t. Hints of cinnamon, allspice, and nutmeg – and just enough sugar to make it sweet.  With a scoop of vanilla ice cream on top? What a perfect way to welcome fall!

Apple Pie

For the crust:
2 1/2 cups all-purpose flour, plus extra for rolling out the dough
2 tablespoons sugar
1 teaspoon salt
8 tablespoons vegetable shortening, cut into 1/2-inch pieces nd chilled
12 tablespoons unsalted butter, cut into 1/4-inch pieces and chilled
6 to 8 tablespoons ice water

For the pie:
2 pounds (4 -5) McIntosh apples
1 1/2 pounds (3-4) Granny Smith apples
3/4 cup plus 1 tablespoon sugar
2 tablespoon all-purpose flour
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 recipe Double-Crust Pie Dough , bottom crust fit into pie plate
1 egg white, lightly beaten

Process the flour, sugar, and salt in a food processor until combined. Scatter the shortening over the top and process until the mixture has the texture of coarse sand, about 10 seconds. Scatter the butter pieces over the top and, using short pulses, process the mixture until it resembles coarse crumbs, about 10 pulses. Transfer to a bowl.

Sprinkle 6 tablespoons of the ice water over the mixture. Stir and press the dough together, using a stiff rubber spatula until the dough sticks together. If the dough does not come together, stir in the remaining water, 1 tablespoon at a time, until it does. Divide dough in half, and flatten into two 4-inch disks, and wrap individually in plastic wrap. Refrigerate for 1 hour, or up to 2 days.

Adjust oven rack to lowest position and heat rimmed baking sheet and oven to 500°F.

Remove one piece of dough from refrigerator (if refrigerated longer than 1 hour, let stand at room temperature until malleable). Roll dough on lightly floured work surface or between two large sheets of plastic wrap to 12-inch disk. Transfer dough to pie plate by rolling dough around rolling pin and unrolling over 9 -inch pie plate. Working around circumference of pie plate, ease dough into pan corners by gently lifting dough edges with one hand while pressing around pan bottom with other hand. Leave dough that overhangs lip of plate in place. Refrigerate dough-lined pie plate.

Peel, core and cut apples into 1/4-inch slices and toss with lemon juice and zest. In a medium bowl, mix 3/4 cup sugar, flour, salt and spices. Toss dry ingredients with apples. Turn fruit mixture, including juices, into chilled pie shell and mound slightly in center.

Roll out second piece of dough to 12-inch disk and place over filling. Trim top and bottom edges to 1/2-inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute edging or press with fork tines to seal. Cut four slits on dough top. Brush egg white onto top of crust and sprinkle evenly with remaining 1 tablespoon sugar.

Place pie on baking sheet and lower oven temperature to 425°F. Bake until top crust is golden, about 25 minutes. Rotate pie and reduce oven temperature to 375°F; continue baking until juices bubble and crust is deep golden brown, 30-35 minutes longer. Remove from oven and let cool for at least 4 hours before serving.

Source: The New Best Recipe by America’s Test Kitchen