Reflections from Cafe Martin

Just Me in my Kitchen

Just taking a moment to say Hello: Many years ago, when I had a few pennies to rub together, before retirement, I gave my very outdated kitchen a much needed remodeling. It is small and certainly not conventional, some what eclectic, but it is to my design and needs including a Jennair down draft Grill.  As you've guessed, "Cafe Martin", therefore, is my Tuscan Bistro Kitchen, overlooking, through a six foot "Finestra Giardino", the Herb Garden below and an outdoor gas lamp at the driveway.  I love having breakfast in the morning, at the window, as It provides me a tranquility that is reminiscent of a cafe in places like Florence or La Rive Gauche (the Left Bank) of Paris.  In any case it inspires me. 

The name comes from the decorative lamp, I found at a flea market and gave a prominent place on the Bistro table in my Kitchen.  You will see it featured in many photos, almost all of which were taken by me, using a Galaxy S3.  I enjoy cooking Original or Proven Tasty Recipe's and this blog contains my tried and proven recipes, most original and some with my twists. All winners to my taste buds.  Browse around the site and I hope you enjoy some of my tips and recipe's.  

The joy of my life is my three year old, rescued, Yorkshire Terrier, "Dolly", so you may find a few comments about her as well.  Dolly allows me to share her website, thus the name "D's Corner".  Pay a visit to her, by touching the tab called "Dolly's Home Page" at the top of the page.
Bye for now.  David

Marmalade Shortbread Thumbs

Finished Shortbread Thumbs

I must be in a good mood, because I decided to make some dessert cookies today for a Picnic I am going to tonight.  I love these Shortbread Cookies because they are quick and easy to make, but at the same time make a big hit because they’re delicious. Not for the Calorie conscience or Diabetics like myself as Shortbread Cookies are only Butter, Flour and Sugar, but then “What the Hell” you only live once.  Hope you enjoy. FYI: Approximate per Recipe (3648 Calories) (460 Grams of Carbs) divided by number of Cookies e.g. 22 (166 Calories Each) (21 Grams of Carbohydrates) per Cookie.

Shortbread Mise en Place

Ingredients:

• 1 Cup (2 Sticks) Softened Butter
• 2/3 Cup Sugar
• 1/2 Teaspoon Almond Extract
• 2 Cups Flour
• 1/2 Cup Marmalade (You can use store bought or make your own, [see recipe below]) Other preserves can also be substituted, use your imagination.

Drizzle Glaze Ingredients

Drizzle Glaze:

• 1/2 Cup Confection Sugar
• 3/4 Teaspoon Almond Extract
• 1 - 3 Teaspoon Milk (Needs to dribble from the spoon. Start with 1 Teaspoon then work up to required consistency)

Directions:

• Combine sugar, butter and almond extract. Beat on medium speed until creamy. Reduce speed to low, add the flour and beat until well combined. Cover and chill at least 1 hour.
• Preheat oven to 350 degrees. Roll dough into 1-inch balls and place 2-inches apart on ungreased cookie sheets. (I use a small Ice Cream Scoop to measure identical amounts) (I thought I would be clever and line my cookie sheet with Aluminum Foil to save clean up.  Do yourself a favor and DON'T)

  

  Use your thumb to make a well (thus the name, get it?)

  With thumb, make indentation in center Fill each indentation with about 1/4 Teaspoon of Marmalade. Bake for 14-18 minutes, or until edges are lightly browned. Let stand 1 minute; remove from cookie sheet. Cool completely. Once cooled drizzle with glaze. (Makes 22 -24 Cookies)

  

  Unglazed

  

  Glazed

• FOR GLAZE: In a small bowl with wire whisk, stir together all glaze ingredients until smooth. Drizzle over cooled cookies.

 

Marmalade

Ingredients:

2-3 Medium Oranges

1/2 Lemon (Zest and Juice)

3 Cups Water

1 1/2 Pounds Plus 6 Ounces Sugar (30 ounces)

Directions

Wash the oranges and lemon thoroughly. Cut the oranges into 1/8-inch slices using a mandolin, removing the seeds as you go. Stack the orange slices and cut them into quarters. Place the oranges into an 8-quart stainless steel pot. Add the lemon zest and juice and the water to the pot, set over high heat and bring to a boil, approximately 10 minutes. Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft.

Meanwhile, place a small plate in the freezer. Increase the heat under the orange mixture to return to full boil. Add the sugar and stir the mixture continually, until it reaches 222 to 223 degrees F on a deep-fryer or candy thermometer, and darkens in color, approximately 15 to 20 minutes. You may need to adjust the heat in order to prevent boil over. Test the readiness of the marmalade by placing a teaspoon of the mixture onto the chilled plate and allowing it to sit for 30 seconds. Tilt the plate. The mixture should be a soft gel that moves slightly. If mixture is thin and runs easily, it is not ready.

If you want to can:  (Note! Recipe can be doubled)

Canning can be a real pain in the neck, if the Marmalade is for your personal use, put in small refrigerator containers and freeze, then thaw and use when wanted.  If you want to give as gifts and really want to can, then this is how to do it.

Special Equipment: 5 (8-ounce) canning jars with rings and lids, funnel, tongs, ladle, and 12-quart pot   

While the fruit is cooking, fill a large pot (at least 12-quart) 3/4 full with water, set over high heat and bring to a boil. Place 5 (8-ounce) jars and rings, canning funnel, ladle, and tongs into the boiling water and make sure the water covers the jars by at least an inch. Boil for 10 minutes. Turn off the heat, add the lids and leave everything in the pot until the marmalade is ready.

Remove jars from the water and drain on a clean towel. Place a canning funnel onto the top of 1 of the jars and ladle in the marmalade just to below the bottom of the threads of the jar. Repeat until all of the mixture has been used. The amount of marmalade may vary by 1 to 2 jars. Wipe the rims and threads of the jars with a moist paper towel and top each with a lid. Place a ring on each jar and tighten.

Return the jars to the pot with boiling water, being certain that they don't touch the bottom of the pot or each other. (If you don't have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch. Boil for 10 minutes. Using canning tongs carefully remove the jars from the water, place in a cool dry place and allow to sit at room temperature for at least 24 hours before opening. Once open, store in the refrigerator. Unopened marmalade will last for up to 6 months.

Memorial Day Potato Salad

Potato Salad

Remember the fallen

It's Me

The memories of love ones lost and those who fought for our freedom, that’s what Memorial Day is all about.  Some of that has been lost over the years, but it’s always good to gather with friends and family for the back yard Bar B Q’s with all the Grilled Hamburgers, Hot Dogs and covered dishes.  The Church Picnics and of course Mom’s baked beans or Potato Salad.  This year the weather is going to be perfect and I have been asked to produce some Potato Salad, for the big event, so I might as well blog about it along the way.

Now there are probably a hundred ways to make Potato Salad, Hot, Cold, With Onion, Without, With Egg, without, Bacon or not, it makes one’s head hurt selecting.  I personally like my Mothers Style of this great Bar B Q staple.  That version has Paprika, Egg, Onion and Celery, which to me makes it special. So on this Memorial Day I offer you that preparation and hope you enjoy it as much as I do:

“Mise en Place”

First, a word about “Mise en Place” (Pronounced Miz on Plas) this is a French phrase which means "putting in place".  As a boy, mom was always telling me to “put your toys away”.  When I worked for F.W. Woolworth, many many years ago, I was taught “Everything has a home, a holder and a Bin Ticket”, In the Army there was the “Foot Locker” (and everything BETTER be folded and lined up where it is supposed to be”), Six Sigma in “Lean Manufacturing” states the Five S’s, i.e., sorting, set in order, systematic cleaning, standardizing, and sustaining.  So it is also in the kitchen.  Nothing is worse than looking for something at the last minute or not having the right ingredients, worse yet to forget an ingredient or “where is my measuring spoon”.  Therefore I say “Get your act together before you start to cook”. For the purpose of “Mise en Place”,  I have small wooden cups and also save pods from my Keuig coffee maker to measure and make sure all my ingredients are “in place”.  Ok, let’s begin, I make this sound really complicated, but it isn’t. 

Potato Salad

Ingredients:

•        5 pounds or (about 6 large or 8 medium) russet potatoes

•        4 green onions, finely Chopped ( I like to use the white and Green parts, it adds color and flavor)

•        1 1/2 cup mayonnaise (Not Miracle Whip)

•        2 Tablespoons cider vinegar

•        2 Tablespoons Prepared Yellow Mustard

•        1 1/2 Teaspoons kosher salt

•        1/4 Teaspoon cayenne Pepper

·         1/2 Teaspoon Black Pepper

·         1 Teaspoon Celery Seed

·         1/2 Teaspoon Tarragon

·         1 Teaspoon Paprika (divided) reserve half for presentation

•        1/2 Teaspoon sugar

•        5 eggs, hard-boiled, Sliced (reserve one egg[sliced] for presentation)

•        1 Cup celery, small diced

•        1/2 Teaspoon Parsley for garnish

Peel and Boil the Potatoes

Preparation:

1.       Boil potatoes in salted water until just tender (Do not overcook, they should be firm but just tender), (Cut in half or Thirds to cook if necessary) drain well, and let cool to room temperature. Cut into one inch pieces and add to a large bowl. (With skin or without), personally I like to leave the skin on the potatoes.

a.       (Note! There are many ways to cook a potato, and the time depends on the size of the potato, i.e, in Boiling, if you cut into 1 inch cubes then it will take about 10-15 minutes, large whole potatoes about an hour and as pictured above 45 minutes.  The important thing is do not overcook and cool the potato, otherwise when blended you will have mashed potato salad.  This tastes good also, but doesn’t present well)

Cut the Cooled Potatoes into 1 in. Pieces

2.       In a smaller bowl mix all the other ingredients, except the Eggs, Parsley and Celery. Add this dressing to the potatoes, then add the eggs and celery, and combine with a spatula until everything is mixed. Garnish with the remaining Paprika sprinkled on top as well as a presentation with the reserved Sliced Egg and Parsley.  Cover and chill in the refrigerator for several hours before serving.

3.       ** CAUTION ** When you mix anything with Mayonnaise or Egg, it becomes a hazard food and a breeding ground for fast bacterial growth.  Be sure to keep everything cold (below 41 degrees) until ready to use, then refrigerate immediately.  If the finished Potato Salad sits out(on a picnic table) more than three hours, at room temperature, throw it away.  Someone could become very ill from food that has not been kept refrigerated. 

Finish with Garnishes

Enjoy and have a safe and pleasurable Holiday Weekend