The House Oatmeal

When we first moved to New York, we discovered a little cafe around the corner from our townhouse that makes the best oatmeal on earth. We would go at least once a weak - Kris getting a decadent pastry or egg sandwich while I, like some exemplary role model for mankind, ordered the oatmeal. And because of how damn good it was, I never got jealous of what was on his plate.

The poo hit the fan, however, when I was describing the oatmeal to a girlfriend, particularly about how creamy it was. "Well of course," she responded. They probably use heavy cream." This had never occurred to me before. But once those words were out into the world, I knew she was right. My better than thou feelings as well as my love for the oatmeal died on the spot.

Luckily, I've come close to recreating it at home, sans the 'I could have just eaten chocolate pie instead' feeling. I believe the key to a good oatmeal involves 4 things:

1 - Texture, such as nuts or even dried fruit like cranberries to contrast the smooth creaminess.
2 - Just a touch of sweetness. I've found real maple syrup gives a more rounded flavor than sugar.
3 - A no holds barred approach to flavoring, including a heavy pour of vanilla extract and cinnamon.
4 - A little fat, sadly. Skim milk equals sad oatmeal:(

I tried using the much sworn by steel cut oatmeal before and I felt like I was eating bullets. Perhaps I screwed them up but either way, I'm sticking with the lazy man's version. After all, the beauty of oatmeal to me is that it's fast.

Alisa's Oatmeal
Serves 3.

1 cup quick cooking oatmeal (I use McCann's Irish Quick Cooking Oatmeal)
2 cups 2% milk (1% is acceptable - whole milk is delicious!)
1/2 teaspoon pure vanilla extract
1/4 teaspoon cinnamon
1/4 cup plus 1 tablespoon real maple syrup
couple of shakes nutmeg, or grates if using fresh
1/4 cup pecan pieces

fresh banana slices, or raspberries or blueberries if desired

Add the oats and milk to a small sauce pot with a lid. Stir well, then place the lid over and put on medium high heat. You just want to bring the mixture to a low boil, and once boiling, stir frequently until it's the consistency that you like being sure to not let the bottom burn/stick. This should take no longer than 5 minutes. Once to your liking, remove from the heat and stir in the rest of the ingredients through the pecan pieces. Taste for sweetness, making any adjustments necessary (or you can let people add more syrup to theirs individually if desired.) Spoon into serving bowls and top with fresh fruit if desired.

Halloween Recipe Pairing - Eleanor's (Dough) Nuts for The Haunting

"No one lives any nearer than town. No one will come any nearer than that." - Mrs. Sanderson from The Haunting, 1963.

Happy Halloween, y'all! Today's post is inspired by the 1963 version of The Haunting, and comes from The Noble Pig, a gorgeous food blog you can find in my list of favorite blogs. I changed the flavor of doughnuts from banana to pumpkin for Halloween and nick named them 'Eleanor's 'Nuts' for the character Eleanor in the film. As you can guess, the woman is a few cards shy of a full deck, and the genius of the film is watching her lose what's left of her sanity, scene by scene, inside of a reportedly haunted house. Again I'm talking about the original - the remake was a pile of horse poo.

Switching topics, when I was growing up in Houston, we had a neighbor who made homemade doughnuts for the neighborhood kids every Halloween. As you can imagine, they had a steady line outside of their house from the time the kids got out of school until 10 p.m. And in my memory, you could smell those fried beauties for blocks and blocks - the scent of cinnamon and vanilla tossed up like confetti into the crisp, fall air.

Don't get me wrong - I adore Halloween, even children on Halloween, but I don't think there's enough wine in the whole world to keep me standing over a deep fryer for 8 hours straight. God bless those old neighbors!

Did you have any neighbors when you were growing up who made anything special for trick or treaters?

By the by - this is my 13th post for October...spooky :O

Eleanor's (Dough)Nuts!
(Really baked pumpkin doughnuts from The Noble Pig), Adapted from Bake Sale Recipes.

8 oz pumpkin puree
2 egg whites
1 Tablespoon vegetable oil
1 cup packed brown sugar
1-3/4 cups all purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon pumpkin pie spice
1 Tablespoon granulated sugar
2 Tablespoons chopped walnuts

Beat pumpkin, egg whites, oil and brown sugar in a large bowl. Add flours, baking powder, baking soda and pumpkin pie spice. Mix until well blended. Let stand for five minutes for dough to rise. Scoop out heaping tablespoonfuls of dough onto a greased baking sheet.

With the tip of a butter knife round out the doughnut holes in the center of the dough. Then use the butter knife to smooth outside edges of dough into round doughnut shape. Repeat until all dough is used.

Sprinkle with granulated sugar and walnuts. Bake 6 to 10 minutes (mine took 8) in a 425 degree oven or until tops are golden.

Remove from pan and place on a wire rack to cool.

* Noble Pig says - I decided to drizzle some icing on them as well. It was the perfect addition. I used a 1/3 cup powdered sugar and 2 Tablespoons of milk.

Too...much...pie....

Baked Sweet Potatoes with Rosemary Cream

These are so good I dream about them. Even Kris, who finds sweet potatoes 'stringy', loves them. No time to write more today. Love you though.

Baked Sweet Potatoes with Rosemary Cream

Ingredients:
3 small or 2 medium sweet potatoes, washed and dried
2 tablespoons olive oil
plenty of sea or kosher salt

Rosemary Cream (mix the following ingredients together and set aside:)
4 tablespoons sour cream
2 tablespoons goat cheese, room temp
small pinch of minced fresh rosemary (about a scant 1/4 teaspoon - not too much or your potato will taste like medicine:(
tiny pinch sea or kosher salt

Instructions:
Preheat your oven to 400. Grease a small, rimmed baking sheet and set aside. Drizzle your sweet potatoes with the olive oil, making sure every bit is covered, then sprinkle them with kosher or sea salt so that they get a good, light coating all over.

Place the potatoes on your prepared baking sheet and bake for 45-55 minutes or until skin is lightly crisped and interior is fork tender. Let cool for 5 minutes before carefully splitting open with a serrated knife and placing a dollop of your rosemary cream inside of each. Garnish with a sprig of rosemary if desired and serve warm.

Halloween Recipe Pairing - Seventh Sin Pie and Dragonwyck

In the 1946 classic movie Dragonwyck, Vincent Price plays an eccentric land owner in upstate New York who begins courting his own cousin while still married to his gluttonous wife. (SPOILER ALERT!) In fact, in an effort to speed up the process of this courtship, he feeds his wife a piece of poisoned cake. "More cake, Johanna?..." Twisted yes, but if you like old films and even historic films I recommend this one. I think it's one of Vincent's best (as a side bar - Vincent was quite the gourmand himself having published two cookbooks and hosting his own cooking show...)

The movie directly triggered the invention of this pie. I wanted to make something so over the top and decadent that it could lure even the most sweet resistant person to their downfall. I call it Seventh Sin Pie. And since the topic is already morbid, I'll go ahead and say I'm taking it to the grave as one of my most proud accomplishments along with my pork enchilada recipe and my ability to chew gum imperceptibly during meetings.

The pie begins with a graham cracker crust then has a layer of pumpkin pie filling, then a layer of rich, thick chocolate custard, followed by a layer of vanilla and oreo custard, then a layer of semi sweet chocolate chips, then a layer of fresh sweetened whipped cream and finally (are you still with me?) - a layer of toasted coconut. Obviously, you can leave out any layer that doesn't ring your bell and substitute with something else, or just use the entire recipe for the pumpkin filling (you'll have leftover that you can either make into a smaller trifle or pie. I would have cut the recipe in half but what's the point in saving a half a can of pumpkin?)

Serve this to someone you love...or despise.

Seventh Sin Pie
* You'll need a 10 inch deep dish pie dish for this. I use my Emile Henry which is a brand I highly recommend.
Makes 1 (10 inch) Pie.
* I hereby give you fair warning that this recipe is a time sucker so baker beware. The saving grace is that you can prepare the pie up to the vanilla custard layer then let set in the fridge overnight before finishing. That way all you have left is to sprinkle over the chocolate chips, spread the whipped cream over, and top with toasted coconut...
* The chocolate custard is Nigella's recipe, halved.

Graham Cracker Crust:
1 1/2 cups graham crackers, crushed
1/4 cup sugar
1/3 cup butter, melted

Preheat the oven to 375.

In a small bowl, combine the crumbs and sugar; add the butter and blend well with a fork. Spray your pie dish with nonstick spray, then carefully dole out the graham mixture evenly over the bottom. Ideally, using a soup ladle (I find this helps me not pack the crumbs too heavily as with my fingers so you don't end up with a baked graham cracker brick), evenly and gently press the crust into the bottom and up the sides of the plate. You'll think it'll never make it up those sides, but it will, just keep at it patiently but sternly like you would a stubborn child. If any crumbs break off, just carefully pick them up and press them back into the walls of the crust at the top. Once formed, bake for 8 to 10 minutes until the crust is lightly brown. Cool on a wire rack before filling. While the crust bakes, then cools, you can start the first layer of pumpkin on the stovetop, as follows.

Layer 1 - Pumpkin Pie:
* You'll only use half of the prepared recipe for your pumpkin layer - unless you decide to omit one of the other layers.

1 (.25 ounce) package unflavored gelatin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (14 ounce) can sweetened condensed milk
2 eggs, beaten
1 (15 ounce) can pumpkin puree

In a heavy saucepan combine gelatin, cinnamon, ginger, nutmeg, and salt. Stir in condensed milk and beaten eggs, mixing well. Let stand one minute, then place on burner over low heat, stirring constantly for about 10 minutes, or until gelatin dissolves and mixture thickens. Remove from heat and stir in pumpkin, mixing thoroughly, and pour mixture into the prepared graham cracker crust. Place in the fridge to chill while you start your chocolate custard (you can cover lightly with a sheet of plastic wrap if desired.)

Layer 2 - Chocolate Custard:
2 ounces bittersweet chocolate, minimum 70 percent cocoa solids, chopped
2/3 cups plus 1/2 tablespoon milk
2/3 cups plus 1/2 tablespoon heavy cream
4 egg yolks
1/4 cup plus 1/2 tablespoon sugar
1/6 cup cocoa

Melt the chocolate on low to medium heat in the microwave, checking after 1 minute, though it will probably need a little more. Or you can place it in a bowl over a pan of simmering water. Once the chocolate is melted, set it aside while you start the custard.

In a saucepan warm the milk and cream over low heat, being careful to not let it form a skin (stirring prevents this.) Whisk the egg yolks, sugar, and cocoa in a large bowl. Pour the warm milk and cream into the bowl in three batches, swiftly whisking it into the yolks and sugar mixture to prevent the eggs from curdling. Stir in the melted chocolate, scraping the sides well with a rubber spatula to get all of it in, and pour the custard back into the rinsed saucepan. Cook over a medium heat until the custard thickens, stirring all the time. Make sure it doesn't boil, as it will split and curdle. Keep a sink full of cold water so that if you get scared you can plunge the bottom of the custard pan into the cold water and whisk like mad, which will avert possible crisis. Once thickened (your spoon should leave a wake in its path), set aside and let cool for 15 minutes (stirring a time or two) before carefully spreading it over the pumpkin layer. Return the pie to the fridge while you start the next pudding layer.

Layer 3/4 - Vanilla Custard with Crushed Oreos:
* Aha! You caught me. I cheated and used a boxed vanilla pudding mix. Of course you can make your own from scratch, but with all the other layers being made from scratch, I gave myself a tiny break here. And to be honest once you stir in the crush oreos, does it really matter? Finally the reason this layer is labeled 3/4 is that originally I kept the pudding and cookies separate, then decided they tasted better combined.

1 box vanilla pudding, such as Jello brand
2 cups whole milk
1 cup crushed Oreo cookies

In a thick bottomed, medium pan, stir the pudding powder into the milk. Bring to medium heat, stirring constantly until the mixture begins to boil. At this stage, DO NOT walk away and continue to stir until it thickens - about another 10 minutes. Remove from the heat and let cool for 5 minutes. Give a good stir and cool another 5 minutes before stirring in the Oreos. Let cool for 15 minutes before spreading over the chocolate layer. Cover with plastic wrap and return to the fridge to chill for at least 5 hours to let all the layers set before adding the chocolate chips.

Layer 5:
1 cup Semi Sweet Chocolate Chips, sprinkled evenly over the vanilla and oreo layer after it has set.

Layer 6:
1 cup of chilled heavy cream, whipped with 1 tablespoon sugar until stiff and spreadable, then spread out evenly over the cooled, set pie (or you can use cool whip)

Layer 7:
1 cup toasted sweetened shredded coconut (baked on 325 for 5 minutes), cooled and spread gently and evenly over the whipped cream layer.

Decoration (OPTIONAL): Freshly grated chocolate, sprinkled in any patter over the pie, or evenly over to finish. Plastic spiders to warn friends and family what they're in for!

Halloween Recipe Pairing - Scooby Doo and Scooby Snacks

Scooby Doobie Doo...Where are you...

To this day I adore this show (aside from the Scrappy episodes - not a fan.) And when I have downtime during the fall, I love to put in a dvd of this 70's classic, particularly while I'm whipping up some Halloween recipes. And as far as Scooby snacks - something you can NOT get enough of - I volunteer these Ranch flavored oyster crackers. My old neighbor, Cassie, would make these growing up and I thought they were crack cocaine in edible form, even at the age of 13. Oddly enough, my husband doesn't find them as scrumptious as I do, and suggests they would work better as croutons. While I think this is a novel idea, what the hell is wrong with the man?

Scooby Snacks (Ranch style crackers)

Ingredients:
1 (10 oz pkg) oyster crackers
1 (1 oz pkg) Ranch dressing mix (the dry powder form)
1/2 teaspoon dried dill
1/4 teaspoon kosher salt
1/2 cup vegetable oil

Directions:
Preheat your oven to 275. Grease a large, rimmed baking sheet with nonstick spray and set aside. Place the dressing mix, dried dill, salt and oil in a large mixing bowl and mix thoroughly. Add the crackers and stir for several minutes (sounds ridiculous, but you'd be amazed at how long it takes those damn cracker to soak up that oil) until there is no longer excess dressing at the bottom of the bowl and the crackers have given into its power. Spread them out on the prepared baking sheet and bake for 15 minutes, or just until lightly golden. Cool on the sheet then serve or transfer to an air tight container and store for up to 1 week.

Slow Supper Sundays - Nigella's Mughlai Chicken, Lightened Up

Truthfully, you need to make this on Saturday to eat it on Sunday, as the flavors deepen and make friends as it sits in the refrigerator. And if I'm completely honest, I actually think it tastes best after a good two days of time out in the fridge.

Mughlai Chicken is an Indian dish that is unusually mellow for Indian cuisine as well as extremely rich. Traditionally this richness is achieved with heavy cream and full fat yogurt but my thighs don't let me follow this tradition. Nigella also stresses the importance of using dark meat chicken which stays moist over the long cooking process, but I stuck with chicken breasts. Now that I've tried it, I would advise the thighs as she does. They're not that much more fattening and do stay tender, although my husband was happy with the white meat.

I'm not going to lie to you - this one is quite the homework assignment. Not difficult, but with many steps, so only take it on if you're in the mood for some kitchen therapy. Again - I LOVE things I can make ahead and know I've got in the fridge ready to roll. This helps me get off my lazy butt and into the kitchen.

Nigella's Mughlai Chicken, My Way
Serves 8.

Ingredients:
1 (1-inch) piece ginger, peeled
4 cloves garlic, peeled
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried chili flakes
4 tablespoons ground almonds (I buy the blanched, splintered kind and pound them in a ziploc)
1/2 cup water
3 cardamom pods, bruised
1 small cinnamon stick
2 bay leaves
4 cloves
2 tablespoons vegetable oil
3 pounds boned chicken thighs, each cut into 2 OR 3 lbs boneless skinless chicken breasts, cut into 1/2 " chunks
2 heaping cups chopped onions
1 cup 2 % Greek yogurt
1 cup chicken stock
1/2 cup half and half
1/2 cup sultanas (golden raisins)
1 teaspoon garam masala
1 tablespoon honey
1 1/2 teaspoons salt
3/4 cup flaked almonds, toasted, to garnish
cilantro, for garnish

Directions:
Put the ginger, garlic, cumin, coriander, and chili into a food processor, or into a mortar and pestle, and blend to a paste. Add the ground almonds and water and then blend again, set aside.

Heat the oil in a large dutch oven and add the first batch of chicken pieces (you'll probably need 3 batches so that they pan fry versus stew.) Season with salt and pepper and cook them just long enough to sear on all sides becoming slightly golden, then remove to a holding dish. Repeat with the rest of the chicken and set aside.

Add the spices - the cardamom pods through the cloves - and turn them in the oil in the pan (you may need to add a dash more oil if you were using chicken breasts and the pan has become dry.) Add the onions along with 1/2 teaspoon kosher or sea salt and cook them until softened and lightly browned - about 12 minutes, but keep the heat gentle and stir frequently, to avoid sticking. Pour in the blended paste, stirring well to remove and browned bits from the bottom and cook everything until it begins to color, about 8-10 minutes. Add the yogurt, half a cup at a time stirring it in to make a sauce, then stir in the stock, half and half, and sultanas.

Put the browned chicken back into the pan, along with any juices that have collected under them, and sprinkle over the garam masala, honey, and salt giving a good stir. Cover and cook on a gentle heat for 20 minutes, testing to make sure the meat is cooked through.

It's at this stage, that I like to take the pan off the heat and leave it to cool before reheating the next day or even the day after.

So either now, or when you've reheated it, make rice to serve with it scented with cilantro and sauteed onions (optional) and garnish with additional cilantro and additional slivered almonds. Don't forget when serving to pluck out the bay leaves and cinnamon stick and cardamom pods, if desired.

* To reheat, put in the oven with the lid on for 30 minutes at 350.