A culinary online center dedicated to promoting the importance and the joy of American home cooking with an emphasis on local products and talent, celebrating the unique spirit and energy of the new food world ethos, especially in Vermont.

amuse bouche

I love quotes that add meaning to my life. Here are a few to live by:

Approach love and cooking with reckless abandon.
—The Dalai Lama

Rhubarb is a metaphor for finding happiness in your own backyard.
—Garrison Keillor

Buy your snacks from a farmers’ market.
—Michael Pollan

Even when he had a garden in Paris, Thomas Jefferson cultivated Indian corn, “to eat green in our manner, …as quickly after it left the stalk as possible.
—Evan Jones, from American Food

‘Tis the Season

The social expectations of the holidays are pleasantly exhausting.  Dinner parties, yankee swaps, ugly sweaters, and gift exchanges.  I was mildly overwhelmed last night as a first time attendee of a friend’s eleventh annual Turducken dinner party, which is aptly named after the main dish.  Turducken is a de-boned chicken stuffed in a de-boned duck stuffed in a de-boned turkey.  Disappointingly, I did not get a good photo opp before the dish was turned into a mess of mystery meat.  But speaking from experience, I can say the result was an amazing smelling house and fantastic taste.  A potluck-style gathering, the hosts took care of the turducken, and the guests brought snacks, sides, and desserts.

I’m generally the type to roast brussels sprouts (in olive oil with onion and garlic) for a dinner party.  However, in the spirit of the holidays, I decided to make my favorite indulgence, Berries and Cream.  I only make it once a year around the holidays, as it is so delightfully rich and decadent, I can’t resist pandering my sweet tooth when its around the house.

This recipe has been a staple in my family for decades.  It is wonderfully flexible, as you can make the creme fraiche savory by adding dill or basil to add richness to a veggie or meat dish.  For a nice presentation, you can make individual parfaits in stemmed glasses and garnish with mint or basil.  I was happy to use local (ish) ingredients, Vermont maple syrup, dairy from Cabot Creamery, and wild berries from Wyman’s of Maine.

Berries and Cream is pleasantly simple to prepare…well…it’s simple when you don’t explode the whipping cream around the kitchen, like I did last night!  In a sitcom-worthy turn of events, I accidentally turned the mixer up HIGHER before turning it off.

Berries and Cream

Ingredients:

*8 oz Sour Cream

*8 oz Cream Cheese (room temperature)

*8 oz Whipping Cream

Sugar, honey, or maple syrup to taste

Mixed berries, lightly sweetened

Mint for garnish

*Equal parts of all three – does not have to be 8 oz!

Method:

Using a hand mixer (don’t use your stand mixer, as evidenced above!) blend together the whipping cream, cream cheese, and sour cream, until smooth.  Add sweetener to taste, sparingly, as a little goes a long way.  For a lovely presentation, you can layer the berries and cream in parfait glass or clear bowl with a mint garnish.  OR, you can just plop some cream with your berries and dig in!

Until next time,

Corrie Austin

Posted: 12-9-2018

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The social expectations of the holidays are pleasantly exhausting.  Dinner parties, yankee swaps, ugly sweaters, and gift exchanges.  I was mildly overwhelmed last night as a first time attendee of a friend's eleventh annual Turducken dinner party, which is aptly named after the main dish.  Turducken is a de-boned chicken stuffed in a de-boned duck stuffed in a de-boned turkey.  Disappointingly, I did not get a good photo opp before the dish was turned into a mess of mystery meat.  But speaking from experience, I can say the result was an amazing smelling house and fantastic taste.  A potluck-style gathering, the hosts took care of the turducken, and the guests brought snacks, sides, and desserts.



I'm generally the type to roast brussels sprouts (in olive oil with onion and garlic) for a dinner party.  However, in the spirit of the holidays, I decided to make my favorite indulgence, Berries and Cream.  I only make it once a year around the holidays, as it is so delightfully rich and decadent, I can't resist pandering my sweet tooth when its around the house.



This recipe has been a staple in my family for decades.  It is wonderfully flexible, as you can make the creme fraiche savory by adding dill or basil to add richness to a veggie or meat dish.  For a nice presentation, you can make individual parfaits in stemmed glasses and garnish with mint or basil.  I was happy to use local (ish) ingredients, Vermont maple syrup, dairy from Cabot Creamery, and wild berries from Wyman's of Maine.



Berries and Cream is pleasantly simple to prepare...well...it's simple when you don't explode the whipping cream around the kitchen, like I did last night!  In a sitcom-worthy turn of events, I accidentally turned the mixer up HIGHER before turning it off.


Berries and Cream

Ingredients: *8 oz Sour Cream *8 oz Cream Cheese (room temperature) *8 oz Whipping Cream Sugar, honey, or maple syrup to taste Mixed berries, lightly sweetened Mint for garnish *Equal parts of all three - does not have to be 8 oz! Method: Using a hand mixer (don't use your stand mixer, as evidenced above!) blend together the whipping cream, cream cheese, and sour cream, until smooth.  Add sweetener to taste, sparingly, as a little goes a long way.  For a lovely presentation, you can layer the berries and cream in parfait glass or clear bowl with a mint garnish.  OR, you can just plop some cream with your berries and dig in! Until next time, Corrie Austin" ["post_title"]=> string(15) "'Tis the Season" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(14) "tis-the-season" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-12-09 13:11:13" ["post_modified_gmt"]=> string(19) "2018-12-09 17:11:13" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4994" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [1]=> object(WP_Post)#371 (24) { ["ID"]=> int(4978) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-10-21 09:20:50" ["post_date_gmt"]=> string(19) "2018-10-21 13:20:50" ["post_content"]=> string(3180) "[caption id="attachment_4984" align="aligncenter" width="520"] Meals taste better when shared with loved ones. Look at that handsome man I get to call husband![/caption] Last week I found myself back in high school, in a home ec classroom, complete with an eager-beaver teacher's pet.  My friend and I took a Mediterranean Cooking Class through CVU's ACCESS program.  It was both my first time attending an adult cooking class, as well as my first time taking an ACCESS course.  You can find their list of courses HERE. Things I learned:
  1. Eggplant can be interesting and delicious!  I have never been much of an eggplant fan outside of Baba Ganoush.  BUT, we made a delicious recipe called Moussaka, and I have a whole new appreciation for the vegetable.  My aunt had excess eggplants after growing them in her garden this year.  They are beautiful-looking plants, but she doesn't like eggplants, and neither does anyone else she knows!  I was excited to find a new love for this seemingly un-loved vegetable.
  2. Soaking your eggplants in salt water is a worthwhile step, as it does two things: 1) removes bitterness - grocery store eggplants (as opposed to freshly picked from my aunt's garden!) have been sitting for a while, and they can get bitter; 2) softens the eggplant, which tends to have stringy/fibrous sections.
  3. Teacher's pets are as harmlessly annoying as an adult as they are in high school.
  4. ACCESS CVU's community courses truly embody "community," as evidenced by their passionate instructors, honor-system payment methods, and the providing a gathering space for inquisitive and curious people.
In addition to my new favorite eggplant dish, I also learned to make Stuffed Grape Leaves, Cauliflower in Tomato Sauce, and Baklava.  The class was well worth the 40 dollars, as I enjoyed a delicious dinner, homemade with fellow members of the community, took home leftovers, and have four new recipes I can recreate with confidence! Until next time, Corrie Austin" ["post_title"]=> string(38) "Four Things I learned in Cooking Class" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(38) "four-things-i-learned-in-cooking-class" ["to_ping"]=> string(0) "" ["pinged"]=> string(53) " http://inthekitchenwithbronwyn.com/recipes/moussaka/" ["post_modified"]=> string(19) "2018-10-21 13:24:28" ["post_modified_gmt"]=> string(19) "2018-10-21 17:24:28" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4978" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [2]=> object(WP_Post)#368 (24) { ["ID"]=> int(4975) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-10-21 07:53:58" ["post_date_gmt"]=> string(19) "2018-10-21 11:53:58" ["post_content"]=> string(3541) "

INGREDIENTS

Moussaka

3-4 eggplants (more if they are small) 3 Tbsp olive oil 1 onion chopped 1 garlic clove 1 lb ground beef or lamb Salt and pepper to taste Dash cayenne pepper (or jalepeño) 1/2 tsp cinnamon (or allspice) 1/2 tsp cumin 1/4 tsp allspice 1 tomato chopped 1 Tbsp tomato paste 2 Tbsp chopped parsley Sprinkling of paprika

Bechamel Sauce

2 Tbsp butter 2 Tbsp flour (or quinoa flour or oat flour if avoiding gluten) 1 1/4 cup hot cashew milk (or other nut milks or dairy milk) Pinch ground nutmeg Salt and pepper to taste 1 egg METHOD Preheat oven to 375degF.  Peel and slice eggplants.  Soak in salted water for 30-60 minutes.  Drain, toss in some olive oil, and roast in oven for 30 minutes. While eggplant is roasting, saute onion in olive oil until golden.  Add meat and garlic, and stir until just turning brown.  Add seasonings: salt, pepper, cinnamon, cumin, and allspice.  Then add chopped tomato, tomato paste, parsley, and jalepeño.  Stir well and moisten with a little water.  Simmer until meant is cooked and water is absorbed (about 15 minutes). [caption id="attachment_4987" align="aligncenter" width="520"] Bottom layer - it could be more filled in if you have enough eggplant.[/caption] While meat is simmering, prepare the Bechamel sauce: melt butter in a saucepan at medium/medium-high heat.  Add flour and stir until well blended.  Add hot milk, stirring until it boils.  Season with salt, pepper, and nutmeg. Simmer until sauce begins to thicken (it will keep thickening once removed from heat - if it gets too thick, just add some water.  It should run like gravy).  Remove from heat, add egg, and mix well.  Stir 1-2 Tbsp of Bechamel in with the meat, and set the rest aside. Place alternating layers of eggplant and meat mixture in a deep baking dish, starting and ending with eggplant.  Pour the Bechemel sauce over the eggplant mixture, sprinkle with paprika, and bake uncovered at 375degF for about 45 minutes, until a thin crust has formed on top. [caption id="attachment_4988" align="aligncenter" width="520"] Ready for the oven![/caption] Chef's notes: *You can prepare the eggplant and beef beforehand (1-2 days max).  If you do, just prepare the Bechamel sauce (~5 min) while heating the oven. *Don't have an egg?  Don't fret!  I got deep into sauce-making and realized I had no eggs.  The sauce doesn't come out of the oven with as nice a crust, but the dish was still FANTASTIC! *Feel free to use a smaller square baking dish, just add another layer: eggplant, meat, eggplant, meat, eggplant!" ["post_title"]=> string(8) "Moussaka" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(8) "moussaka" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-10-21 13:31:09" ["post_modified_gmt"]=> string(19) "2018-10-21 17:31:09" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4975" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [3]=> object(WP_Post)#367 (24) { ["ID"]=> int(4938) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2018-09-16 20:30:06" ["post_date_gmt"]=> string(19) "2018-09-17 00:30:06" ["post_content"]=> string(3224) " I can't quite place where my competitive nature comes from...I come from a family of educators, thespians, and mathematicians - none of which I associate with an attitude of "everything is a competition....and I always win" kind of attitude.  Well, regardless of where it came from, that's me! As many gardeners are experiencing...it's tomato season!  Many of my coworkers are passing extra tomatoes around the office.  One of the engineers said he would make salsa over the weekend.  My interpretation = salsa contest! My very first attempt at salsa was a rather surprising strawberry rhubarb salsa (get the recipe here!), but I have never made a tomato salsa before.  I have many kitchen-savvy coworkers, so I look forward to the spread of salsas at work. I found an intriguing recipe for avocado salsa on a website called Cooking Classy.  Think Guacamole meets Pico de Gallo.  YUM!  Not only is it delicious, but it looks amazing, too!

Avocado Salsa

Ingredients:

20 oz roma tomatoes, seeded and diced 1 cup chopped red onion 1 large or two small jalapeño, seeded and chopped (leave seeds if you like heat) 1/2 cup chopped cilantro leaves 3 medium avocados 3 Tbsp olive oil 3 Tbsp fresh lime juice 1 clove garlic Salt and pepper to taste

Instructions:

Place red onion in a strainer and rinse under cool water to remove harsh bite.  Drain well.  Put onion, tomato, jalapeño, cilantro, and avocado in a bowl.  In a separate bowl, whisk together olive oil, lime juice, garlic, salt, and pepper.  Pour over vegetable mixture.  Toss gently to evenly coat. Serve with chips, Mexican-inspired entrées, or anything else you desire! Presently enjoying the avocado salsa on some Atlantic Cod with a side of steamed garden carrots and broccoli.  I will be sure to update you all on the winning recipe.  And if it's not mine, I will be sure to procure it and share accordingly. Until next time, Corrie    " ["post_title"]=> string(45) "I Love Early Fall...From My Head...To-ma-toes" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(4) "4938" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-09-22 06:57:56" ["post_modified_gmt"]=> string(19) "2018-09-22 10:57:56" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4938" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } [4]=> object(WP_Post)#275 (24) { ["ID"]=> int(4916) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-08-19 17:06:49" ["post_date_gmt"]=> string(19) "2018-08-19 21:06:49" ["post_content"]=> string(4661) " I am RICH with apples.  The apple tree in our front yard is a prolific producer.  The landlords are pretty sure it's a macintosh tree, but I'm not so sure. In an effort to take advantage of the bountiful harvest, I found three symbiotic recipes. Method 1- Dehydrate: My Jedi mind powers are very strong.  On Thursday, I was thinking how nice it would be to have dehydrator for my apples.  Lo and behold, on Friday, the guy who sits next to me just so happened to bring his in to lend out!  He brought it for someone else who was leaving for vacation, so I was able to take that puppy home for the weekend.  Some folks recommend soaking the apples in lemon water to minimize browning.  I referenced Getty Stewart's site as a rough guide.  She includes a comparison photo; the difference is marginal at best.  I soaked half - we will see if there's an obvious difference. Method 2 - Applesauce: Ugly, bruised, and crumbly apples didn't make the dehydrator cut.  These went into a big pot for applesauce.  I made applesauce for the first time last year, you can read about it here.  Most recipes call for added sugar, which I find completely unnecessary.  Just put peeled and cored apple chunks into a pot with a little water, let it simmer, and stir occasionally until it gets mushy.  I added some vanilla beans, allspice, and cinnamon.  YUM! Bonus - it makes your house smell amazing! Method 3 - Apple Cider Vinegar: Move over kombucha, I have a new fermentation project!  I put all my apple refuse into a big bowl to use for vinegar.  I had enough to start a batch AND put a bag of refuse in the freezer for next time!  I did not bother with removing seeds and stems...I hope I don't regret it, too early to tell!  I followed Wellness Mama's method. She provides some great background if you're curious on uses and benefits.  If you're new to ACV and not quite ready to make your own, I highly recommend buying vinegar "with the mother."  Bragg's is a great brand and is available in most grocery stores, no need to run to a fancy natural food store! A couple recommendations:
  • The best way to get a giant jar is to ask your local bartender to save some olive jars.  Run it through the dishwasher a few times to get the olive-y-ness out.  Also, don't store it with the lid on - it seems to trap the essence of olive in the jar.
  • Some folks recommend using cheese cloth to top their kombucha or apple cider vinegar.  When I tried this, fruit flies weaseled their way in and planted eggs in my scoby...this is not good!  I have heard of people using coffee filters with success.  I am partial to cloth dinner napkins (these will not work if you use highly scented detergent or dryer sheets!).
Overall, I did nothing crazy complex, used no unique ingredients, and I have no leftovers!  Any truly yucky apple parts went straight to the ducks.  If you've got other non-pie uses for apples or have experience with homemade vinegar, please share! Until next time, Corrie Austin" ["post_title"]=> string(33) "Three uses for a bounty of apples" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(33) "three-uses-for-a-bounty-of-apples" ["to_ping"]=> string(0) "" ["pinged"]=> string(128) "https://wellnessmama.com/124169/apple-cider-vinegar/ http://inthekitchenwithbronwyn.com/blog/when-life-gives-you-bruised-apples/" ["post_modified"]=> string(19) "2018-08-19 17:20:21" ["post_modified_gmt"]=> string(19) "2018-08-19 21:20:21" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4916" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } } ["post"]=> object(WP_Post)#372 (24) { ["ID"]=> int(4994) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2018-12-09 13:08:39" ["post_date_gmt"]=> string(19) "2018-12-09 17:08:39" ["post_content"]=> string(3942) " The social expectations of the holidays are pleasantly exhausting.  Dinner parties, yankee swaps, ugly sweaters, and gift exchanges.  I was mildly overwhelmed last night as a first time attendee of a friend's eleventh annual Turducken dinner party, which is aptly named after the main dish.  Turducken is a de-boned chicken stuffed in a de-boned duck stuffed in a de-boned turkey.  Disappointingly, I did not get a good photo opp before the dish was turned into a mess of mystery meat.  But speaking from experience, I can say the result was an amazing smelling house and fantastic taste.  A potluck-style gathering, the hosts took care of the turducken, and the guests brought snacks, sides, and desserts. I'm generally the type to roast brussels sprouts (in olive oil with onion and garlic) for a dinner party.  However, in the spirit of the holidays, I decided to make my favorite indulgence, Berries and Cream.  I only make it once a year around the holidays, as it is so delightfully rich and decadent, I can't resist pandering my sweet tooth when its around the house. This recipe has been a staple in my family for decades.  It is wonderfully flexible, as you can make the creme fraiche savory by adding dill or basil to add richness to a veggie or meat dish.  For a nice presentation, you can make individual parfaits in stemmed glasses and garnish with mint or basil.  I was happy to use local (ish) ingredients, Vermont maple syrup, dairy from Cabot Creamery, and wild berries from Wyman's of Maine. Berries and Cream is pleasantly simple to prepare...well...it's simple when you don't explode the whipping cream around the kitchen, like I did last night!  In a sitcom-worthy turn of events, I accidentally turned the mixer up HIGHER before turning it off.

Berries and Cream

Ingredients: *8 oz Sour Cream *8 oz Cream Cheese (room temperature) *8 oz Whipping Cream Sugar, honey, or maple syrup to taste Mixed berries, lightly sweetened Mint for garnish *Equal parts of all three - does not have to be 8 oz! Method: Using a hand mixer (don't use your stand mixer, as evidenced above!) blend together the whipping cream, cream cheese, and sour cream, until smooth.  Add sweetener to taste, sparingly, as a little goes a long way.  For a lovely presentation, you can layer the berries and cream in parfait glass or clear bowl with a mint garnish.  OR, you can just plop some cream with your berries and dig in! Until next time, Corrie Austin" ["post_title"]=> string(15) "'Tis the Season" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(14) "tis-the-season" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-12-09 13:11:13" ["post_modified_gmt"]=> string(19) "2018-12-09 17:11:13" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4994" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } ["queried_object"]=> object(WP_Term)#268 (16) { ["term_id"]=> int(3) ["name"]=> string(7) "recipes" ["slug"]=> string(7) "recipes" ["term_group"]=> int(0) ["term_taxonomy_id"]=> int(3) ["taxonomy"]=> string(8) "category" ["description"]=> string(0) "" ["parent"]=> int(0) ["count"]=> int(30) ["filter"]=> string(3) "raw" ["cat_ID"]=> int(3) ["category_count"]=> int(30) ["category_description"]=> string(0) "" ["cat_name"]=> string(7) "recipes" ["category_nicename"]=> string(7) "recipes" ["category_parent"]=> int(0) } ["queried_object_id"]=> int(3) }
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Four Things I learned in Cooking Class

Meals taste better when shared with loved ones. Look at that handsome man I get to call husband!

Last week I found myself back in high school, in a home ec classroom, complete with an eager-beaver teacher’s pet.  My friend and I took a Mediterranean Cooking Class through CVU’s ACCESS program.  It was both my first time attending an adult cooking class, as well as my first time taking an ACCESS course.  You can find their list of courses HERE.

Things I learned:

  1. Eggplant can be interesting and delicious!  I have never been much of an eggplant fan outside of Baba Ganoush.  BUT, we made a delicious recipe called Moussaka, and I have a whole new appreciation for the vegetable.  My aunt had excess eggplants after growing them in her garden this year.  They are beautiful-looking plants, but she doesn’t like eggplants, and neither does anyone else she knows!  I was excited to find a new love for this seemingly un-loved vegetable.
  2. Soaking your eggplants in salt water is a worthwhile step, as it does two things: 1) removes bitterness – grocery store eggplants (as opposed to freshly picked from my aunt’s garden!) have been sitting for a while, and they can get bitter; 2) softens the eggplant, which tends to have stringy/fibrous sections.
  3. Teacher’s pets are as harmlessly annoying as an adult as they are in high school.
  4. ACCESS CVU’s community courses truly embody “community,” as evidenced by their passionate instructors, honor-system payment methods, and the providing a gathering space for inquisitive and curious people.

In addition to my new favorite eggplant dish, I also learned to make Stuffed Grape Leaves, Cauliflower in Tomato Sauce, and Baklava.  The class was well worth the 40 dollars, as I enjoyed a delicious dinner, homemade with fellow members of the community, took home leftovers, and have four new recipes I can recreate with confidence!

Until next time,

Corrie Austin

Posted: 10-21-2018

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The social expectations of the holidays are pleasantly exhausting.  Dinner parties, yankee swaps, ugly sweaters, and gift exchanges.  I was mildly overwhelmed last night as a first time attendee of a friend's eleventh annual Turducken dinner party, which is aptly named after the main dish.  Turducken is a de-boned chicken stuffed in a de-boned duck stuffed in a de-boned turkey.  Disappointingly, I did not get a good photo opp before the dish was turned into a mess of mystery meat.  But speaking from experience, I can say the result was an amazing smelling house and fantastic taste.  A potluck-style gathering, the hosts took care of the turducken, and the guests brought snacks, sides, and desserts.



I'm generally the type to roast brussels sprouts (in olive oil with onion and garlic) for a dinner party.  However, in the spirit of the holidays, I decided to make my favorite indulgence, Berries and Cream.  I only make it once a year around the holidays, as it is so delightfully rich and decadent, I can't resist pandering my sweet tooth when its around the house.



This recipe has been a staple in my family for decades.  It is wonderfully flexible, as you can make the creme fraiche savory by adding dill or basil to add richness to a veggie or meat dish.  For a nice presentation, you can make individual parfaits in stemmed glasses and garnish with mint or basil.  I was happy to use local (ish) ingredients, Vermont maple syrup, dairy from Cabot Creamery, and wild berries from Wyman's of Maine.



Berries and Cream is pleasantly simple to prepare...well...it's simple when you don't explode the whipping cream around the kitchen, like I did last night!  In a sitcom-worthy turn of events, I accidentally turned the mixer up HIGHER before turning it off.


Berries and Cream

Ingredients: *8 oz Sour Cream *8 oz Cream Cheese (room temperature) *8 oz Whipping Cream Sugar, honey, or maple syrup to taste Mixed berries, lightly sweetened Mint for garnish *Equal parts of all three - does not have to be 8 oz! Method: Using a hand mixer (don't use your stand mixer, as evidenced above!) blend together the whipping cream, cream cheese, and sour cream, until smooth.  Add sweetener to taste, sparingly, as a little goes a long way.  For a lovely presentation, you can layer the berries and cream in parfait glass or clear bowl with a mint garnish.  OR, you can just plop some cream with your berries and dig in! Until next time, Corrie Austin" ["post_title"]=> string(15) "'Tis the Season" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(14) "tis-the-season" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-12-09 13:11:13" ["post_modified_gmt"]=> string(19) "2018-12-09 17:11:13" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4994" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [1]=> object(WP_Post)#371 (24) { ["ID"]=> int(4978) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-10-21 09:20:50" ["post_date_gmt"]=> string(19) "2018-10-21 13:20:50" ["post_content"]=> string(3180) "[caption id="attachment_4984" align="aligncenter" width="520"] Meals taste better when shared with loved ones. Look at that handsome man I get to call husband![/caption] Last week I found myself back in high school, in a home ec classroom, complete with an eager-beaver teacher's pet.  My friend and I took a Mediterranean Cooking Class through CVU's ACCESS program.  It was both my first time attending an adult cooking class, as well as my first time taking an ACCESS course.  You can find their list of courses HERE. Things I learned:
  1. Eggplant can be interesting and delicious!  I have never been much of an eggplant fan outside of Baba Ganoush.  BUT, we made a delicious recipe called Moussaka, and I have a whole new appreciation for the vegetable.  My aunt had excess eggplants after growing them in her garden this year.  They are beautiful-looking plants, but she doesn't like eggplants, and neither does anyone else she knows!  I was excited to find a new love for this seemingly un-loved vegetable.
  2. Soaking your eggplants in salt water is a worthwhile step, as it does two things: 1) removes bitterness - grocery store eggplants (as opposed to freshly picked from my aunt's garden!) have been sitting for a while, and they can get bitter; 2) softens the eggplant, which tends to have stringy/fibrous sections.
  3. Teacher's pets are as harmlessly annoying as an adult as they are in high school.
  4. ACCESS CVU's community courses truly embody "community," as evidenced by their passionate instructors, honor-system payment methods, and the providing a gathering space for inquisitive and curious people.
In addition to my new favorite eggplant dish, I also learned to make Stuffed Grape Leaves, Cauliflower in Tomato Sauce, and Baklava.  The class was well worth the 40 dollars, as I enjoyed a delicious dinner, homemade with fellow members of the community, took home leftovers, and have four new recipes I can recreate with confidence! Until next time, Corrie Austin" ["post_title"]=> string(38) "Four Things I learned in Cooking Class" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(38) "four-things-i-learned-in-cooking-class" ["to_ping"]=> string(0) "" ["pinged"]=> string(53) " http://inthekitchenwithbronwyn.com/recipes/moussaka/" ["post_modified"]=> string(19) "2018-10-21 13:24:28" ["post_modified_gmt"]=> string(19) "2018-10-21 17:24:28" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4978" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [2]=> object(WP_Post)#368 (24) { ["ID"]=> int(4975) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-10-21 07:53:58" ["post_date_gmt"]=> string(19) "2018-10-21 11:53:58" ["post_content"]=> string(3541) "

INGREDIENTS

Moussaka

3-4 eggplants (more if they are small) 3 Tbsp olive oil 1 onion chopped 1 garlic clove 1 lb ground beef or lamb Salt and pepper to taste Dash cayenne pepper (or jalepeño) 1/2 tsp cinnamon (or allspice) 1/2 tsp cumin 1/4 tsp allspice 1 tomato chopped 1 Tbsp tomato paste 2 Tbsp chopped parsley Sprinkling of paprika

Bechamel Sauce

2 Tbsp butter 2 Tbsp flour (or quinoa flour or oat flour if avoiding gluten) 1 1/4 cup hot cashew milk (or other nut milks or dairy milk) Pinch ground nutmeg Salt and pepper to taste 1 egg METHOD Preheat oven to 375degF.  Peel and slice eggplants.  Soak in salted water for 30-60 minutes.  Drain, toss in some olive oil, and roast in oven for 30 minutes. While eggplant is roasting, saute onion in olive oil until golden.  Add meat and garlic, and stir until just turning brown.  Add seasonings: salt, pepper, cinnamon, cumin, and allspice.  Then add chopped tomato, tomato paste, parsley, and jalepeño.  Stir well and moisten with a little water.  Simmer until meant is cooked and water is absorbed (about 15 minutes). [caption id="attachment_4987" align="aligncenter" width="520"] Bottom layer - it could be more filled in if you have enough eggplant.[/caption] While meat is simmering, prepare the Bechamel sauce: melt butter in a saucepan at medium/medium-high heat.  Add flour and stir until well blended.  Add hot milk, stirring until it boils.  Season with salt, pepper, and nutmeg. Simmer until sauce begins to thicken (it will keep thickening once removed from heat - if it gets too thick, just add some water.  It should run like gravy).  Remove from heat, add egg, and mix well.  Stir 1-2 Tbsp of Bechamel in with the meat, and set the rest aside. Place alternating layers of eggplant and meat mixture in a deep baking dish, starting and ending with eggplant.  Pour the Bechemel sauce over the eggplant mixture, sprinkle with paprika, and bake uncovered at 375degF for about 45 minutes, until a thin crust has formed on top. [caption id="attachment_4988" align="aligncenter" width="520"] Ready for the oven![/caption] Chef's notes: *You can prepare the eggplant and beef beforehand (1-2 days max).  If you do, just prepare the Bechamel sauce (~5 min) while heating the oven. *Don't have an egg?  Don't fret!  I got deep into sauce-making and realized I had no eggs.  The sauce doesn't come out of the oven with as nice a crust, but the dish was still FANTASTIC! *Feel free to use a smaller square baking dish, just add another layer: eggplant, meat, eggplant, meat, eggplant!" ["post_title"]=> string(8) "Moussaka" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(8) "moussaka" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-10-21 13:31:09" ["post_modified_gmt"]=> string(19) "2018-10-21 17:31:09" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4975" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [3]=> object(WP_Post)#367 (24) { ["ID"]=> int(4938) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2018-09-16 20:30:06" ["post_date_gmt"]=> string(19) "2018-09-17 00:30:06" ["post_content"]=> string(3224) " I can't quite place where my competitive nature comes from...I come from a family of educators, thespians, and mathematicians - none of which I associate with an attitude of "everything is a competition....and I always win" kind of attitude.  Well, regardless of where it came from, that's me! As many gardeners are experiencing...it's tomato season!  Many of my coworkers are passing extra tomatoes around the office.  One of the engineers said he would make salsa over the weekend.  My interpretation = salsa contest! My very first attempt at salsa was a rather surprising strawberry rhubarb salsa (get the recipe here!), but I have never made a tomato salsa before.  I have many kitchen-savvy coworkers, so I look forward to the spread of salsas at work. I found an intriguing recipe for avocado salsa on a website called Cooking Classy.  Think Guacamole meets Pico de Gallo.  YUM!  Not only is it delicious, but it looks amazing, too!

Avocado Salsa

Ingredients:

20 oz roma tomatoes, seeded and diced 1 cup chopped red onion 1 large or two small jalapeño, seeded and chopped (leave seeds if you like heat) 1/2 cup chopped cilantro leaves 3 medium avocados 3 Tbsp olive oil 3 Tbsp fresh lime juice 1 clove garlic Salt and pepper to taste

Instructions:

Place red onion in a strainer and rinse under cool water to remove harsh bite.  Drain well.  Put onion, tomato, jalapeño, cilantro, and avocado in a bowl.  In a separate bowl, whisk together olive oil, lime juice, garlic, salt, and pepper.  Pour over vegetable mixture.  Toss gently to evenly coat. Serve with chips, Mexican-inspired entrées, or anything else you desire! Presently enjoying the avocado salsa on some Atlantic Cod with a side of steamed garden carrots and broccoli.  I will be sure to update you all on the winning recipe.  And if it's not mine, I will be sure to procure it and share accordingly. Until next time, Corrie    " ["post_title"]=> string(45) "I Love Early Fall...From My Head...To-ma-toes" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(4) "4938" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-09-22 06:57:56" ["post_modified_gmt"]=> string(19) "2018-09-22 10:57:56" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4938" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } [4]=> object(WP_Post)#275 (24) { ["ID"]=> int(4916) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-08-19 17:06:49" ["post_date_gmt"]=> string(19) "2018-08-19 21:06:49" ["post_content"]=> string(4661) " I am RICH with apples.  The apple tree in our front yard is a prolific producer.  The landlords are pretty sure it's a macintosh tree, but I'm not so sure. In an effort to take advantage of the bountiful harvest, I found three symbiotic recipes. Method 1- Dehydrate: My Jedi mind powers are very strong.  On Thursday, I was thinking how nice it would be to have dehydrator for my apples.  Lo and behold, on Friday, the guy who sits next to me just so happened to bring his in to lend out!  He brought it for someone else who was leaving for vacation, so I was able to take that puppy home for the weekend.  Some folks recommend soaking the apples in lemon water to minimize browning.  I referenced Getty Stewart's site as a rough guide.  She includes a comparison photo; the difference is marginal at best.  I soaked half - we will see if there's an obvious difference. Method 2 - Applesauce: Ugly, bruised, and crumbly apples didn't make the dehydrator cut.  These went into a big pot for applesauce.  I made applesauce for the first time last year, you can read about it here.  Most recipes call for added sugar, which I find completely unnecessary.  Just put peeled and cored apple chunks into a pot with a little water, let it simmer, and stir occasionally until it gets mushy.  I added some vanilla beans, allspice, and cinnamon.  YUM! Bonus - it makes your house smell amazing! Method 3 - Apple Cider Vinegar: Move over kombucha, I have a new fermentation project!  I put all my apple refuse into a big bowl to use for vinegar.  I had enough to start a batch AND put a bag of refuse in the freezer for next time!  I did not bother with removing seeds and stems...I hope I don't regret it, too early to tell!  I followed Wellness Mama's method. She provides some great background if you're curious on uses and benefits.  If you're new to ACV and not quite ready to make your own, I highly recommend buying vinegar "with the mother."  Bragg's is a great brand and is available in most grocery stores, no need to run to a fancy natural food store! A couple recommendations:
  • The best way to get a giant jar is to ask your local bartender to save some olive jars.  Run it through the dishwasher a few times to get the olive-y-ness out.  Also, don't store it with the lid on - it seems to trap the essence of olive in the jar.
  • Some folks recommend using cheese cloth to top their kombucha or apple cider vinegar.  When I tried this, fruit flies weaseled their way in and planted eggs in my scoby...this is not good!  I have heard of people using coffee filters with success.  I am partial to cloth dinner napkins (these will not work if you use highly scented detergent or dryer sheets!).
Overall, I did nothing crazy complex, used no unique ingredients, and I have no leftovers!  Any truly yucky apple parts went straight to the ducks.  If you've got other non-pie uses for apples or have experience with homemade vinegar, please share! Until next time, Corrie Austin" ["post_title"]=> string(33) "Three uses for a bounty of apples" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(33) "three-uses-for-a-bounty-of-apples" ["to_ping"]=> string(0) "" ["pinged"]=> string(128) "https://wellnessmama.com/124169/apple-cider-vinegar/ http://inthekitchenwithbronwyn.com/blog/when-life-gives-you-bruised-apples/" ["post_modified"]=> string(19) "2018-08-19 17:20:21" ["post_modified_gmt"]=> string(19) "2018-08-19 21:20:21" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4916" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } } ["post"]=> object(WP_Post)#371 (24) { ["ID"]=> int(4978) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-10-21 09:20:50" ["post_date_gmt"]=> string(19) "2018-10-21 13:20:50" ["post_content"]=> string(3180) "[caption id="attachment_4984" align="aligncenter" width="520"] Meals taste better when shared with loved ones. Look at that handsome man I get to call husband![/caption] Last week I found myself back in high school, in a home ec classroom, complete with an eager-beaver teacher's pet.  My friend and I took a Mediterranean Cooking Class through CVU's ACCESS program.  It was both my first time attending an adult cooking class, as well as my first time taking an ACCESS course.  You can find their list of courses HERE. Things I learned:
  1. Eggplant can be interesting and delicious!  I have never been much of an eggplant fan outside of Baba Ganoush.  BUT, we made a delicious recipe called Moussaka, and I have a whole new appreciation for the vegetable.  My aunt had excess eggplants after growing them in her garden this year.  They are beautiful-looking plants, but she doesn't like eggplants, and neither does anyone else she knows!  I was excited to find a new love for this seemingly un-loved vegetable.
  2. Soaking your eggplants in salt water is a worthwhile step, as it does two things: 1) removes bitterness - grocery store eggplants (as opposed to freshly picked from my aunt's garden!) have been sitting for a while, and they can get bitter; 2) softens the eggplant, which tends to have stringy/fibrous sections.
  3. Teacher's pets are as harmlessly annoying as an adult as they are in high school.
  4. ACCESS CVU's community courses truly embody "community," as evidenced by their passionate instructors, honor-system payment methods, and the providing a gathering space for inquisitive and curious people.
In addition to my new favorite eggplant dish, I also learned to make Stuffed Grape Leaves, Cauliflower in Tomato Sauce, and Baklava.  The class was well worth the 40 dollars, as I enjoyed a delicious dinner, homemade with fellow members of the community, took home leftovers, and have four new recipes I can recreate with confidence! Until next time, Corrie Austin" ["post_title"]=> string(38) "Four Things I learned in Cooking Class" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(38) "four-things-i-learned-in-cooking-class" ["to_ping"]=> string(0) "" ["pinged"]=> string(53) " http://inthekitchenwithbronwyn.com/recipes/moussaka/" ["post_modified"]=> string(19) "2018-10-21 13:24:28" ["post_modified_gmt"]=> string(19) "2018-10-21 17:24:28" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4978" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } ["queried_object"]=> object(WP_Term)#268 (16) { ["term_id"]=> int(3) ["name"]=> string(7) "recipes" ["slug"]=> string(7) "recipes" ["term_group"]=> int(0) ["term_taxonomy_id"]=> int(3) ["taxonomy"]=> string(8) "category" ["description"]=> string(0) "" ["parent"]=> int(0) ["count"]=> int(30) ["filter"]=> string(3) "raw" ["cat_ID"]=> int(3) ["category_count"]=> int(30) ["category_description"]=> string(0) "" ["cat_name"]=> string(7) "recipes" ["category_nicename"]=> string(7) "recipes" ["category_parent"]=> int(0) } ["queried_object_id"]=> int(3) ["comments"]=> array(0) { } ["comments_by_type"]=> array(4) { ["comment"]=> array(0) { } ["trackback"]=> array(0) { } ["pingback"]=> array(0) { } ["pings"]=> array(0) { } } }
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Moussaka

INGREDIENTS

Moussaka

3-4 eggplants (more if they are small)

3 Tbsp olive oil

1 onion chopped

1 garlic clove

1 lb ground beef or lamb

Salt and pepper to taste

Dash cayenne pepper (or jalepeño)

1/2 tsp cinnamon (or allspice)

1/2 tsp cumin

1/4 tsp allspice

1 tomato chopped

1 Tbsp tomato paste

2 Tbsp chopped parsley

Sprinkling of paprika

Bechamel Sauce

2 Tbsp butter

2 Tbsp flour (or quinoa flour or oat flour if avoiding gluten)

1 1/4 cup hot cashew milk (or other nut milks or dairy milk)

Pinch ground nutmeg

Salt and pepper to taste

1 egg

METHOD

Preheat oven to 375degF.  Peel and slice eggplants.  Soak in salted water for 30-60 minutes.  Drain, toss in some olive oil, and roast in oven for 30 minutes.

While eggplant is roasting, saute onion in olive oil until golden.  Add meat and garlic, and stir until just turning brown.  Add seasonings: salt, pepper, cinnamon, cumin, and allspice.  Then add chopped tomato, tomato paste, parsley, and jalepeño.  Stir well and moisten with a little water.  Simmer until meant is cooked and water is absorbed (about 15 minutes).

Bottom layer – it could be more filled in if you have enough eggplant.

While meat is simmering, prepare the Bechamel sauce: melt butter in a saucepan at medium/medium-high heat.  Add flour and stir until well blended.  Add hot milk, stirring until it boils.  Season with salt, pepper, and nutmeg. Simmer until sauce begins to thicken (it will keep thickening once removed from heat – if it gets too thick, just add some water.  It should run like gravy).  Remove from heat, add egg, and mix well.  Stir 1-2 Tbsp of Bechamel in with the meat, and set the rest aside.

Place alternating layers of eggplant and meat mixture in a deep baking dish, starting and ending with eggplant.  Pour the Bechemel sauce over the eggplant mixture, sprinkle with paprika, and bake uncovered at 375degF for about 45 minutes, until a thin crust has formed on top.

Ready for the oven!

Chef’s notes:

*You can prepare the eggplant and beef beforehand (1-2 days max).  If you do, just prepare the Bechamel sauce (~5 min) while heating the oven.

*Don’t have an egg?  Don’t fret!  I got deep into sauce-making and realized I had no eggs.  The sauce doesn’t come out of the oven with as nice a crust, but the dish was still FANTASTIC!

*Feel free to use a smaller square baking dish, just add another layer: eggplant, meat, eggplant, meat, eggplant!

Posted: 10-21-2018

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The social expectations of the holidays are pleasantly exhausting.  Dinner parties, yankee swaps, ugly sweaters, and gift exchanges.  I was mildly overwhelmed last night as a first time attendee of a friend's eleventh annual Turducken dinner party, which is aptly named after the main dish.  Turducken is a de-boned chicken stuffed in a de-boned duck stuffed in a de-boned turkey.  Disappointingly, I did not get a good photo opp before the dish was turned into a mess of mystery meat.  But speaking from experience, I can say the result was an amazing smelling house and fantastic taste.  A potluck-style gathering, the hosts took care of the turducken, and the guests brought snacks, sides, and desserts.



I'm generally the type to roast brussels sprouts (in olive oil with onion and garlic) for a dinner party.  However, in the spirit of the holidays, I decided to make my favorite indulgence, Berries and Cream.  I only make it once a year around the holidays, as it is so delightfully rich and decadent, I can't resist pandering my sweet tooth when its around the house.



This recipe has been a staple in my family for decades.  It is wonderfully flexible, as you can make the creme fraiche savory by adding dill or basil to add richness to a veggie or meat dish.  For a nice presentation, you can make individual parfaits in stemmed glasses and garnish with mint or basil.  I was happy to use local (ish) ingredients, Vermont maple syrup, dairy from Cabot Creamery, and wild berries from Wyman's of Maine.



Berries and Cream is pleasantly simple to prepare...well...it's simple when you don't explode the whipping cream around the kitchen, like I did last night!  In a sitcom-worthy turn of events, I accidentally turned the mixer up HIGHER before turning it off.


Berries and Cream

Ingredients: *8 oz Sour Cream *8 oz Cream Cheese (room temperature) *8 oz Whipping Cream Sugar, honey, or maple syrup to taste Mixed berries, lightly sweetened Mint for garnish *Equal parts of all three - does not have to be 8 oz! Method: Using a hand mixer (don't use your stand mixer, as evidenced above!) blend together the whipping cream, cream cheese, and sour cream, until smooth.  Add sweetener to taste, sparingly, as a little goes a long way.  For a lovely presentation, you can layer the berries and cream in parfait glass or clear bowl with a mint garnish.  OR, you can just plop some cream with your berries and dig in! Until next time, Corrie Austin" ["post_title"]=> string(15) "'Tis the Season" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(14) "tis-the-season" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-12-09 13:11:13" ["post_modified_gmt"]=> string(19) "2018-12-09 17:11:13" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4994" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [1]=> object(WP_Post)#371 (24) { ["ID"]=> int(4978) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-10-21 09:20:50" ["post_date_gmt"]=> string(19) "2018-10-21 13:20:50" ["post_content"]=> string(3180) "[caption id="attachment_4984" align="aligncenter" width="520"] Meals taste better when shared with loved ones. Look at that handsome man I get to call husband![/caption] Last week I found myself back in high school, in a home ec classroom, complete with an eager-beaver teacher's pet.  My friend and I took a Mediterranean Cooking Class through CVU's ACCESS program.  It was both my first time attending an adult cooking class, as well as my first time taking an ACCESS course.  You can find their list of courses HERE. Things I learned:
  1. Eggplant can be interesting and delicious!  I have never been much of an eggplant fan outside of Baba Ganoush.  BUT, we made a delicious recipe called Moussaka, and I have a whole new appreciation for the vegetable.  My aunt had excess eggplants after growing them in her garden this year.  They are beautiful-looking plants, but she doesn't like eggplants, and neither does anyone else she knows!  I was excited to find a new love for this seemingly un-loved vegetable.
  2. Soaking your eggplants in salt water is a worthwhile step, as it does two things: 1) removes bitterness - grocery store eggplants (as opposed to freshly picked from my aunt's garden!) have been sitting for a while, and they can get bitter; 2) softens the eggplant, which tends to have stringy/fibrous sections.
  3. Teacher's pets are as harmlessly annoying as an adult as they are in high school.
  4. ACCESS CVU's community courses truly embody "community," as evidenced by their passionate instructors, honor-system payment methods, and the providing a gathering space for inquisitive and curious people.
In addition to my new favorite eggplant dish, I also learned to make Stuffed Grape Leaves, Cauliflower in Tomato Sauce, and Baklava.  The class was well worth the 40 dollars, as I enjoyed a delicious dinner, homemade with fellow members of the community, took home leftovers, and have four new recipes I can recreate with confidence! Until next time, Corrie Austin" ["post_title"]=> string(38) "Four Things I learned in Cooking Class" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(38) "four-things-i-learned-in-cooking-class" ["to_ping"]=> string(0) "" ["pinged"]=> string(53) " http://inthekitchenwithbronwyn.com/recipes/moussaka/" ["post_modified"]=> string(19) "2018-10-21 13:24:28" ["post_modified_gmt"]=> string(19) "2018-10-21 17:24:28" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4978" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [2]=> object(WP_Post)#368 (24) { ["ID"]=> int(4975) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-10-21 07:53:58" ["post_date_gmt"]=> string(19) "2018-10-21 11:53:58" ["post_content"]=> string(3541) "

INGREDIENTS

Moussaka

3-4 eggplants (more if they are small) 3 Tbsp olive oil 1 onion chopped 1 garlic clove 1 lb ground beef or lamb Salt and pepper to taste Dash cayenne pepper (or jalepeño) 1/2 tsp cinnamon (or allspice) 1/2 tsp cumin 1/4 tsp allspice 1 tomato chopped 1 Tbsp tomato paste 2 Tbsp chopped parsley Sprinkling of paprika

Bechamel Sauce

2 Tbsp butter 2 Tbsp flour (or quinoa flour or oat flour if avoiding gluten) 1 1/4 cup hot cashew milk (or other nut milks or dairy milk) Pinch ground nutmeg Salt and pepper to taste 1 egg METHOD Preheat oven to 375degF.  Peel and slice eggplants.  Soak in salted water for 30-60 minutes.  Drain, toss in some olive oil, and roast in oven for 30 minutes. While eggplant is roasting, saute onion in olive oil until golden.  Add meat and garlic, and stir until just turning brown.  Add seasonings: salt, pepper, cinnamon, cumin, and allspice.  Then add chopped tomato, tomato paste, parsley, and jalepeño.  Stir well and moisten with a little water.  Simmer until meant is cooked and water is absorbed (about 15 minutes). [caption id="attachment_4987" align="aligncenter" width="520"] Bottom layer - it could be more filled in if you have enough eggplant.[/caption] While meat is simmering, prepare the Bechamel sauce: melt butter in a saucepan at medium/medium-high heat.  Add flour and stir until well blended.  Add hot milk, stirring until it boils.  Season with salt, pepper, and nutmeg. Simmer until sauce begins to thicken (it will keep thickening once removed from heat - if it gets too thick, just add some water.  It should run like gravy).  Remove from heat, add egg, and mix well.  Stir 1-2 Tbsp of Bechamel in with the meat, and set the rest aside. Place alternating layers of eggplant and meat mixture in a deep baking dish, starting and ending with eggplant.  Pour the Bechemel sauce over the eggplant mixture, sprinkle with paprika, and bake uncovered at 375degF for about 45 minutes, until a thin crust has formed on top. [caption id="attachment_4988" align="aligncenter" width="520"] Ready for the oven![/caption] Chef's notes: *You can prepare the eggplant and beef beforehand (1-2 days max).  If you do, just prepare the Bechamel sauce (~5 min) while heating the oven. *Don't have an egg?  Don't fret!  I got deep into sauce-making and realized I had no eggs.  The sauce doesn't come out of the oven with as nice a crust, but the dish was still FANTASTIC! *Feel free to use a smaller square baking dish, just add another layer: eggplant, meat, eggplant, meat, eggplant!" ["post_title"]=> string(8) "Moussaka" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(8) "moussaka" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-10-21 13:31:09" ["post_modified_gmt"]=> string(19) "2018-10-21 17:31:09" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4975" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [3]=> object(WP_Post)#367 (24) { ["ID"]=> int(4938) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2018-09-16 20:30:06" ["post_date_gmt"]=> string(19) "2018-09-17 00:30:06" ["post_content"]=> string(3224) " I can't quite place where my competitive nature comes from...I come from a family of educators, thespians, and mathematicians - none of which I associate with an attitude of "everything is a competition....and I always win" kind of attitude.  Well, regardless of where it came from, that's me! As many gardeners are experiencing...it's tomato season!  Many of my coworkers are passing extra tomatoes around the office.  One of the engineers said he would make salsa over the weekend.  My interpretation = salsa contest! My very first attempt at salsa was a rather surprising strawberry rhubarb salsa (get the recipe here!), but I have never made a tomato salsa before.  I have many kitchen-savvy coworkers, so I look forward to the spread of salsas at work. I found an intriguing recipe for avocado salsa on a website called Cooking Classy.  Think Guacamole meets Pico de Gallo.  YUM!  Not only is it delicious, but it looks amazing, too!

Avocado Salsa

Ingredients:

20 oz roma tomatoes, seeded and diced 1 cup chopped red onion 1 large or two small jalapeño, seeded and chopped (leave seeds if you like heat) 1/2 cup chopped cilantro leaves 3 medium avocados 3 Tbsp olive oil 3 Tbsp fresh lime juice 1 clove garlic Salt and pepper to taste

Instructions:

Place red onion in a strainer and rinse under cool water to remove harsh bite.  Drain well.  Put onion, tomato, jalapeño, cilantro, and avocado in a bowl.  In a separate bowl, whisk together olive oil, lime juice, garlic, salt, and pepper.  Pour over vegetable mixture.  Toss gently to evenly coat. Serve with chips, Mexican-inspired entrées, or anything else you desire! Presently enjoying the avocado salsa on some Atlantic Cod with a side of steamed garden carrots and broccoli.  I will be sure to update you all on the winning recipe.  And if it's not mine, I will be sure to procure it and share accordingly. Until next time, Corrie    " ["post_title"]=> string(45) "I Love Early Fall...From My Head...To-ma-toes" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(4) "4938" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-09-22 06:57:56" ["post_modified_gmt"]=> string(19) "2018-09-22 10:57:56" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4938" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } [4]=> object(WP_Post)#275 (24) { ["ID"]=> int(4916) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-08-19 17:06:49" ["post_date_gmt"]=> string(19) "2018-08-19 21:06:49" ["post_content"]=> string(4661) " I am RICH with apples.  The apple tree in our front yard is a prolific producer.  The landlords are pretty sure it's a macintosh tree, but I'm not so sure. In an effort to take advantage of the bountiful harvest, I found three symbiotic recipes. Method 1- Dehydrate: My Jedi mind powers are very strong.  On Thursday, I was thinking how nice it would be to have dehydrator for my apples.  Lo and behold, on Friday, the guy who sits next to me just so happened to bring his in to lend out!  He brought it for someone else who was leaving for vacation, so I was able to take that puppy home for the weekend.  Some folks recommend soaking the apples in lemon water to minimize browning.  I referenced Getty Stewart's site as a rough guide.  She includes a comparison photo; the difference is marginal at best.  I soaked half - we will see if there's an obvious difference. Method 2 - Applesauce: Ugly, bruised, and crumbly apples didn't make the dehydrator cut.  These went into a big pot for applesauce.  I made applesauce for the first time last year, you can read about it here.  Most recipes call for added sugar, which I find completely unnecessary.  Just put peeled and cored apple chunks into a pot with a little water, let it simmer, and stir occasionally until it gets mushy.  I added some vanilla beans, allspice, and cinnamon.  YUM! Bonus - it makes your house smell amazing! Method 3 - Apple Cider Vinegar: Move over kombucha, I have a new fermentation project!  I put all my apple refuse into a big bowl to use for vinegar.  I had enough to start a batch AND put a bag of refuse in the freezer for next time!  I did not bother with removing seeds and stems...I hope I don't regret it, too early to tell!  I followed Wellness Mama's method. She provides some great background if you're curious on uses and benefits.  If you're new to ACV and not quite ready to make your own, I highly recommend buying vinegar "with the mother."  Bragg's is a great brand and is available in most grocery stores, no need to run to a fancy natural food store! A couple recommendations:
  • The best way to get a giant jar is to ask your local bartender to save some olive jars.  Run it through the dishwasher a few times to get the olive-y-ness out.  Also, don't store it with the lid on - it seems to trap the essence of olive in the jar.
  • Some folks recommend using cheese cloth to top their kombucha or apple cider vinegar.  When I tried this, fruit flies weaseled their way in and planted eggs in my scoby...this is not good!  I have heard of people using coffee filters with success.  I am partial to cloth dinner napkins (these will not work if you use highly scented detergent or dryer sheets!).
Overall, I did nothing crazy complex, used no unique ingredients, and I have no leftovers!  Any truly yucky apple parts went straight to the ducks.  If you've got other non-pie uses for apples or have experience with homemade vinegar, please share! Until next time, Corrie Austin" ["post_title"]=> string(33) "Three uses for a bounty of apples" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(33) "three-uses-for-a-bounty-of-apples" ["to_ping"]=> string(0) "" ["pinged"]=> string(128) "https://wellnessmama.com/124169/apple-cider-vinegar/ http://inthekitchenwithbronwyn.com/blog/when-life-gives-you-bruised-apples/" ["post_modified"]=> string(19) "2018-08-19 17:20:21" ["post_modified_gmt"]=> string(19) "2018-08-19 21:20:21" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4916" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } } ["post"]=> object(WP_Post)#368 (24) { ["ID"]=> int(4975) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-10-21 07:53:58" ["post_date_gmt"]=> string(19) "2018-10-21 11:53:58" ["post_content"]=> string(3541) "

INGREDIENTS

Moussaka

3-4 eggplants (more if they are small) 3 Tbsp olive oil 1 onion chopped 1 garlic clove 1 lb ground beef or lamb Salt and pepper to taste Dash cayenne pepper (or jalepeño) 1/2 tsp cinnamon (or allspice) 1/2 tsp cumin 1/4 tsp allspice 1 tomato chopped 1 Tbsp tomato paste 2 Tbsp chopped parsley Sprinkling of paprika

Bechamel Sauce

2 Tbsp butter 2 Tbsp flour (or quinoa flour or oat flour if avoiding gluten) 1 1/4 cup hot cashew milk (or other nut milks or dairy milk) Pinch ground nutmeg Salt and pepper to taste 1 egg METHOD Preheat oven to 375degF.  Peel and slice eggplants.  Soak in salted water for 30-60 minutes.  Drain, toss in some olive oil, and roast in oven for 30 minutes. While eggplant is roasting, saute onion in olive oil until golden.  Add meat and garlic, and stir until just turning brown.  Add seasonings: salt, pepper, cinnamon, cumin, and allspice.  Then add chopped tomato, tomato paste, parsley, and jalepeño.  Stir well and moisten with a little water.  Simmer until meant is cooked and water is absorbed (about 15 minutes). [caption id="attachment_4987" align="aligncenter" width="520"] Bottom layer - it could be more filled in if you have enough eggplant.[/caption] While meat is simmering, prepare the Bechamel sauce: melt butter in a saucepan at medium/medium-high heat.  Add flour and stir until well blended.  Add hot milk, stirring until it boils.  Season with salt, pepper, and nutmeg. Simmer until sauce begins to thicken (it will keep thickening once removed from heat - if it gets too thick, just add some water.  It should run like gravy).  Remove from heat, add egg, and mix well.  Stir 1-2 Tbsp of Bechamel in with the meat, and set the rest aside. Place alternating layers of eggplant and meat mixture in a deep baking dish, starting and ending with eggplant.  Pour the Bechemel sauce over the eggplant mixture, sprinkle with paprika, and bake uncovered at 375degF for about 45 minutes, until a thin crust has formed on top. [caption id="attachment_4988" align="aligncenter" width="520"] Ready for the oven![/caption] Chef's notes: *You can prepare the eggplant and beef beforehand (1-2 days max).  If you do, just prepare the Bechamel sauce (~5 min) while heating the oven. *Don't have an egg?  Don't fret!  I got deep into sauce-making and realized I had no eggs.  The sauce doesn't come out of the oven with as nice a crust, but the dish was still FANTASTIC! *Feel free to use a smaller square baking dish, just add another layer: eggplant, meat, eggplant, meat, eggplant!" ["post_title"]=> string(8) "Moussaka" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(8) "moussaka" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-10-21 13:31:09" ["post_modified_gmt"]=> string(19) "2018-10-21 17:31:09" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4975" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } ["queried_object"]=> object(WP_Term)#268 (16) { ["term_id"]=> int(3) ["name"]=> string(7) "recipes" ["slug"]=> string(7) "recipes" ["term_group"]=> int(0) ["term_taxonomy_id"]=> int(3) ["taxonomy"]=> string(8) "category" ["description"]=> string(0) "" ["parent"]=> int(0) ["count"]=> int(30) ["filter"]=> string(3) "raw" ["cat_ID"]=> int(3) ["category_count"]=> int(30) ["category_description"]=> string(0) "" ["cat_name"]=> string(7) "recipes" ["category_nicename"]=> string(7) "recipes" ["category_parent"]=> int(0) } ["queried_object_id"]=> int(3) ["comments"]=> array(0) { } ["comments_by_type"]=> array(4) { ["comment"]=> array(0) { } ["trackback"]=> array(0) { } ["pingback"]=> array(0) { } ["pings"]=> array(0) { } } }
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I Love Early Fall…From My Head…To-ma-toes

I can’t quite place where my competitive nature comes from…I come from a family of educators, thespians, and mathematicians – none of which I associate with an attitude of “everything is a competition….and I always win” kind of attitude.  Well, regardless of where it came from, that’s me!

As many gardeners are experiencing…it’s tomato season!  Many of my coworkers are passing extra tomatoes around the office.  One of the engineers said he would make salsa over the weekend.  My interpretation = salsa contest!

My very first attempt at salsa was a rather surprising strawberry rhubarb salsa (get the recipe here!), but I have never made a tomato salsa before.  I have many kitchen-savvy coworkers, so I look forward to the spread of salsas at work.

I found an intriguing recipe for avocado salsa on a website called Cooking Classy.  Think Guacamole meets Pico de Gallo.  YUM!  Not only is it delicious, but it looks amazing, too!

Avocado Salsa

Ingredients:

20 oz roma tomatoes, seeded and diced

1 cup chopped red onion

1 large or two small jalapeño, seeded and chopped (leave seeds if you like heat)

1/2 cup chopped cilantro leaves

3 medium avocados

3 Tbsp olive oil

3 Tbsp fresh lime juice

1 clove garlic

Salt and pepper to taste

Instructions:

Place red onion in a strainer and rinse under cool water to remove harsh bite.  Drain well.  Put onion, tomato, jalapeño, cilantro, and avocado in a bowl.  In a separate bowl, whisk together olive oil, lime juice, garlic, salt, and pepper.  Pour over vegetable mixture.  Toss gently to evenly coat. Serve with chips, Mexican-inspired entrées, or anything else you desire!

Presently enjoying the avocado salsa on some Atlantic Cod with a side of steamed garden carrots and broccoli.  I will be sure to update you all on the winning recipe.  And if it’s not mine, I will be sure to procure it and share accordingly.

Until next time,

Corrie

 

 

Posted: 9-16-2018

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The social expectations of the holidays are pleasantly exhausting.  Dinner parties, yankee swaps, ugly sweaters, and gift exchanges.  I was mildly overwhelmed last night as a first time attendee of a friend's eleventh annual Turducken dinner party, which is aptly named after the main dish.  Turducken is a de-boned chicken stuffed in a de-boned duck stuffed in a de-boned turkey.  Disappointingly, I did not get a good photo opp before the dish was turned into a mess of mystery meat.  But speaking from experience, I can say the result was an amazing smelling house and fantastic taste.  A potluck-style gathering, the hosts took care of the turducken, and the guests brought snacks, sides, and desserts.



I'm generally the type to roast brussels sprouts (in olive oil with onion and garlic) for a dinner party.  However, in the spirit of the holidays, I decided to make my favorite indulgence, Berries and Cream.  I only make it once a year around the holidays, as it is so delightfully rich and decadent, I can't resist pandering my sweet tooth when its around the house.



This recipe has been a staple in my family for decades.  It is wonderfully flexible, as you can make the creme fraiche savory by adding dill or basil to add richness to a veggie or meat dish.  For a nice presentation, you can make individual parfaits in stemmed glasses and garnish with mint or basil.  I was happy to use local (ish) ingredients, Vermont maple syrup, dairy from Cabot Creamery, and wild berries from Wyman's of Maine.



Berries and Cream is pleasantly simple to prepare...well...it's simple when you don't explode the whipping cream around the kitchen, like I did last night!  In a sitcom-worthy turn of events, I accidentally turned the mixer up HIGHER before turning it off.


Berries and Cream

Ingredients: *8 oz Sour Cream *8 oz Cream Cheese (room temperature) *8 oz Whipping Cream Sugar, honey, or maple syrup to taste Mixed berries, lightly sweetened Mint for garnish *Equal parts of all three - does not have to be 8 oz! Method: Using a hand mixer (don't use your stand mixer, as evidenced above!) blend together the whipping cream, cream cheese, and sour cream, until smooth.  Add sweetener to taste, sparingly, as a little goes a long way.  For a lovely presentation, you can layer the berries and cream in parfait glass or clear bowl with a mint garnish.  OR, you can just plop some cream with your berries and dig in! Until next time, Corrie Austin" ["post_title"]=> string(15) "'Tis the Season" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(14) "tis-the-season" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-12-09 13:11:13" ["post_modified_gmt"]=> string(19) "2018-12-09 17:11:13" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4994" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [1]=> object(WP_Post)#371 (24) { ["ID"]=> int(4978) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-10-21 09:20:50" ["post_date_gmt"]=> string(19) "2018-10-21 13:20:50" ["post_content"]=> string(3180) "[caption id="attachment_4984" align="aligncenter" width="520"] Meals taste better when shared with loved ones. Look at that handsome man I get to call husband![/caption] Last week I found myself back in high school, in a home ec classroom, complete with an eager-beaver teacher's pet.  My friend and I took a Mediterranean Cooking Class through CVU's ACCESS program.  It was both my first time attending an adult cooking class, as well as my first time taking an ACCESS course.  You can find their list of courses HERE. Things I learned:
  1. Eggplant can be interesting and delicious!  I have never been much of an eggplant fan outside of Baba Ganoush.  BUT, we made a delicious recipe called Moussaka, and I have a whole new appreciation for the vegetable.  My aunt had excess eggplants after growing them in her garden this year.  They are beautiful-looking plants, but she doesn't like eggplants, and neither does anyone else she knows!  I was excited to find a new love for this seemingly un-loved vegetable.
  2. Soaking your eggplants in salt water is a worthwhile step, as it does two things: 1) removes bitterness - grocery store eggplants (as opposed to freshly picked from my aunt's garden!) have been sitting for a while, and they can get bitter; 2) softens the eggplant, which tends to have stringy/fibrous sections.
  3. Teacher's pets are as harmlessly annoying as an adult as they are in high school.
  4. ACCESS CVU's community courses truly embody "community," as evidenced by their passionate instructors, honor-system payment methods, and the providing a gathering space for inquisitive and curious people.
In addition to my new favorite eggplant dish, I also learned to make Stuffed Grape Leaves, Cauliflower in Tomato Sauce, and Baklava.  The class was well worth the 40 dollars, as I enjoyed a delicious dinner, homemade with fellow members of the community, took home leftovers, and have four new recipes I can recreate with confidence! Until next time, Corrie Austin" ["post_title"]=> string(38) "Four Things I learned in Cooking Class" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(38) "four-things-i-learned-in-cooking-class" ["to_ping"]=> string(0) "" ["pinged"]=> string(53) " http://inthekitchenwithbronwyn.com/recipes/moussaka/" ["post_modified"]=> string(19) "2018-10-21 13:24:28" ["post_modified_gmt"]=> string(19) "2018-10-21 17:24:28" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4978" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [2]=> object(WP_Post)#368 (24) { ["ID"]=> int(4975) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-10-21 07:53:58" ["post_date_gmt"]=> string(19) "2018-10-21 11:53:58" ["post_content"]=> string(3541) "

INGREDIENTS

Moussaka

3-4 eggplants (more if they are small) 3 Tbsp olive oil 1 onion chopped 1 garlic clove 1 lb ground beef or lamb Salt and pepper to taste Dash cayenne pepper (or jalepeño) 1/2 tsp cinnamon (or allspice) 1/2 tsp cumin 1/4 tsp allspice 1 tomato chopped 1 Tbsp tomato paste 2 Tbsp chopped parsley Sprinkling of paprika

Bechamel Sauce

2 Tbsp butter 2 Tbsp flour (or quinoa flour or oat flour if avoiding gluten) 1 1/4 cup hot cashew milk (or other nut milks or dairy milk) Pinch ground nutmeg Salt and pepper to taste 1 egg METHOD Preheat oven to 375degF.  Peel and slice eggplants.  Soak in salted water for 30-60 minutes.  Drain, toss in some olive oil, and roast in oven for 30 minutes. While eggplant is roasting, saute onion in olive oil until golden.  Add meat and garlic, and stir until just turning brown.  Add seasonings: salt, pepper, cinnamon, cumin, and allspice.  Then add chopped tomato, tomato paste, parsley, and jalepeño.  Stir well and moisten with a little water.  Simmer until meant is cooked and water is absorbed (about 15 minutes). [caption id="attachment_4987" align="aligncenter" width="520"] Bottom layer - it could be more filled in if you have enough eggplant.[/caption] While meat is simmering, prepare the Bechamel sauce: melt butter in a saucepan at medium/medium-high heat.  Add flour and stir until well blended.  Add hot milk, stirring until it boils.  Season with salt, pepper, and nutmeg. Simmer until sauce begins to thicken (it will keep thickening once removed from heat - if it gets too thick, just add some water.  It should run like gravy).  Remove from heat, add egg, and mix well.  Stir 1-2 Tbsp of Bechamel in with the meat, and set the rest aside. Place alternating layers of eggplant and meat mixture in a deep baking dish, starting and ending with eggplant.  Pour the Bechemel sauce over the eggplant mixture, sprinkle with paprika, and bake uncovered at 375degF for about 45 minutes, until a thin crust has formed on top. [caption id="attachment_4988" align="aligncenter" width="520"] Ready for the oven![/caption] Chef's notes: *You can prepare the eggplant and beef beforehand (1-2 days max).  If you do, just prepare the Bechamel sauce (~5 min) while heating the oven. *Don't have an egg?  Don't fret!  I got deep into sauce-making and realized I had no eggs.  The sauce doesn't come out of the oven with as nice a crust, but the dish was still FANTASTIC! *Feel free to use a smaller square baking dish, just add another layer: eggplant, meat, eggplant, meat, eggplant!" ["post_title"]=> string(8) "Moussaka" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(8) "moussaka" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-10-21 13:31:09" ["post_modified_gmt"]=> string(19) "2018-10-21 17:31:09" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4975" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [3]=> object(WP_Post)#367 (24) { ["ID"]=> int(4938) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2018-09-16 20:30:06" ["post_date_gmt"]=> string(19) "2018-09-17 00:30:06" ["post_content"]=> string(3224) " I can't quite place where my competitive nature comes from...I come from a family of educators, thespians, and mathematicians - none of which I associate with an attitude of "everything is a competition....and I always win" kind of attitude.  Well, regardless of where it came from, that's me! As many gardeners are experiencing...it's tomato season!  Many of my coworkers are passing extra tomatoes around the office.  One of the engineers said he would make salsa over the weekend.  My interpretation = salsa contest! My very first attempt at salsa was a rather surprising strawberry rhubarb salsa (get the recipe here!), but I have never made a tomato salsa before.  I have many kitchen-savvy coworkers, so I look forward to the spread of salsas at work. I found an intriguing recipe for avocado salsa on a website called Cooking Classy.  Think Guacamole meets Pico de Gallo.  YUM!  Not only is it delicious, but it looks amazing, too!

Avocado Salsa

Ingredients:

20 oz roma tomatoes, seeded and diced 1 cup chopped red onion 1 large or two small jalapeño, seeded and chopped (leave seeds if you like heat) 1/2 cup chopped cilantro leaves 3 medium avocados 3 Tbsp olive oil 3 Tbsp fresh lime juice 1 clove garlic Salt and pepper to taste

Instructions:

Place red onion in a strainer and rinse under cool water to remove harsh bite.  Drain well.  Put onion, tomato, jalapeño, cilantro, and avocado in a bowl.  In a separate bowl, whisk together olive oil, lime juice, garlic, salt, and pepper.  Pour over vegetable mixture.  Toss gently to evenly coat. Serve with chips, Mexican-inspired entrées, or anything else you desire! Presently enjoying the avocado salsa on some Atlantic Cod with a side of steamed garden carrots and broccoli.  I will be sure to update you all on the winning recipe.  And if it's not mine, I will be sure to procure it and share accordingly. Until next time, Corrie    " ["post_title"]=> string(45) "I Love Early Fall...From My Head...To-ma-toes" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(4) "4938" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-09-22 06:57:56" ["post_modified_gmt"]=> string(19) "2018-09-22 10:57:56" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4938" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } [4]=> object(WP_Post)#275 (24) { ["ID"]=> int(4916) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-08-19 17:06:49" ["post_date_gmt"]=> string(19) "2018-08-19 21:06:49" ["post_content"]=> string(4661) " I am RICH with apples.  The apple tree in our front yard is a prolific producer.  The landlords are pretty sure it's a macintosh tree, but I'm not so sure. In an effort to take advantage of the bountiful harvest, I found three symbiotic recipes. Method 1- Dehydrate: My Jedi mind powers are very strong.  On Thursday, I was thinking how nice it would be to have dehydrator for my apples.  Lo and behold, on Friday, the guy who sits next to me just so happened to bring his in to lend out!  He brought it for someone else who was leaving for vacation, so I was able to take that puppy home for the weekend.  Some folks recommend soaking the apples in lemon water to minimize browning.  I referenced Getty Stewart's site as a rough guide.  She includes a comparison photo; the difference is marginal at best.  I soaked half - we will see if there's an obvious difference. Method 2 - Applesauce: Ugly, bruised, and crumbly apples didn't make the dehydrator cut.  These went into a big pot for applesauce.  I made applesauce for the first time last year, you can read about it here.  Most recipes call for added sugar, which I find completely unnecessary.  Just put peeled and cored apple chunks into a pot with a little water, let it simmer, and stir occasionally until it gets mushy.  I added some vanilla beans, allspice, and cinnamon.  YUM! Bonus - it makes your house smell amazing! Method 3 - Apple Cider Vinegar: Move over kombucha, I have a new fermentation project!  I put all my apple refuse into a big bowl to use for vinegar.  I had enough to start a batch AND put a bag of refuse in the freezer for next time!  I did not bother with removing seeds and stems...I hope I don't regret it, too early to tell!  I followed Wellness Mama's method. She provides some great background if you're curious on uses and benefits.  If you're new to ACV and not quite ready to make your own, I highly recommend buying vinegar "with the mother."  Bragg's is a great brand and is available in most grocery stores, no need to run to a fancy natural food store! A couple recommendations:
  • The best way to get a giant jar is to ask your local bartender to save some olive jars.  Run it through the dishwasher a few times to get the olive-y-ness out.  Also, don't store it with the lid on - it seems to trap the essence of olive in the jar.
  • Some folks recommend using cheese cloth to top their kombucha or apple cider vinegar.  When I tried this, fruit flies weaseled their way in and planted eggs in my scoby...this is not good!  I have heard of people using coffee filters with success.  I am partial to cloth dinner napkins (these will not work if you use highly scented detergent or dryer sheets!).
Overall, I did nothing crazy complex, used no unique ingredients, and I have no leftovers!  Any truly yucky apple parts went straight to the ducks.  If you've got other non-pie uses for apples or have experience with homemade vinegar, please share! Until next time, Corrie Austin" ["post_title"]=> string(33) "Three uses for a bounty of apples" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(33) "three-uses-for-a-bounty-of-apples" ["to_ping"]=> string(0) "" ["pinged"]=> string(128) "https://wellnessmama.com/124169/apple-cider-vinegar/ http://inthekitchenwithbronwyn.com/blog/when-life-gives-you-bruised-apples/" ["post_modified"]=> string(19) "2018-08-19 17:20:21" ["post_modified_gmt"]=> string(19) "2018-08-19 21:20:21" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4916" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } } ["post"]=> object(WP_Post)#367 (24) { ["ID"]=> int(4938) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2018-09-16 20:30:06" ["post_date_gmt"]=> string(19) "2018-09-17 00:30:06" ["post_content"]=> string(3224) " I can't quite place where my competitive nature comes from...I come from a family of educators, thespians, and mathematicians - none of which I associate with an attitude of "everything is a competition....and I always win" kind of attitude.  Well, regardless of where it came from, that's me! As many gardeners are experiencing...it's tomato season!  Many of my coworkers are passing extra tomatoes around the office.  One of the engineers said he would make salsa over the weekend.  My interpretation = salsa contest! My very first attempt at salsa was a rather surprising strawberry rhubarb salsa (get the recipe here!), but I have never made a tomato salsa before.  I have many kitchen-savvy coworkers, so I look forward to the spread of salsas at work. I found an intriguing recipe for avocado salsa on a website called Cooking Classy.  Think Guacamole meets Pico de Gallo.  YUM!  Not only is it delicious, but it looks amazing, too!

Avocado Salsa

Ingredients:

20 oz roma tomatoes, seeded and diced 1 cup chopped red onion 1 large or two small jalapeño, seeded and chopped (leave seeds if you like heat) 1/2 cup chopped cilantro leaves 3 medium avocados 3 Tbsp olive oil 3 Tbsp fresh lime juice 1 clove garlic Salt and pepper to taste

Instructions:

Place red onion in a strainer and rinse under cool water to remove harsh bite.  Drain well.  Put onion, tomato, jalapeño, cilantro, and avocado in a bowl.  In a separate bowl, whisk together olive oil, lime juice, garlic, salt, and pepper.  Pour over vegetable mixture.  Toss gently to evenly coat. Serve with chips, Mexican-inspired entrées, or anything else you desire! Presently enjoying the avocado salsa on some Atlantic Cod with a side of steamed garden carrots and broccoli.  I will be sure to update you all on the winning recipe.  And if it's not mine, I will be sure to procure it and share accordingly. Until next time, Corrie    " ["post_title"]=> string(45) "I Love Early Fall...From My Head...To-ma-toes" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(4) "4938" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-09-22 06:57:56" ["post_modified_gmt"]=> string(19) "2018-09-22 10:57:56" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4938" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } ["queried_object"]=> object(WP_Term)#268 (16) { ["term_id"]=> int(3) ["name"]=> string(7) "recipes" ["slug"]=> string(7) "recipes" ["term_group"]=> int(0) ["term_taxonomy_id"]=> int(3) ["taxonomy"]=> string(8) "category" ["description"]=> string(0) "" ["parent"]=> int(0) ["count"]=> int(30) ["filter"]=> string(3) "raw" ["cat_ID"]=> int(3) ["category_count"]=> int(30) ["category_description"]=> string(0) "" ["cat_name"]=> string(7) "recipes" ["category_nicename"]=> string(7) "recipes" ["category_parent"]=> int(0) } ["queried_object_id"]=> int(3) ["comments"]=> array(0) { } ["comments_by_type"]=> array(4) { ["comment"]=> array(0) { } ["trackback"]=> array(0) { } ["pingback"]=> array(0) { } ["pings"]=> array(0) { } } }
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2 responses to “I Love Early Fall…From My Head…To-ma-toes”

  1. Kellie Kutkey says:

    I’m going to try this. Terri and I are harvesting the end of her tomatoes (“to-ma-toes” . . . CUTE!!) next week and I can do it then. I think I’ll get some green tomato salsa out of it as well, I’ll send a pic. How do I do that on the blog?
    With much love 🍅❤️🍅

    • Corrie Austin says:

      I tied for first place! I’m collecting the other recipes, as we had a VERY tasty salsa spread. There was an impressive variety of flavors and tastes. It was a huge success!

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Three uses for a bounty of apples

I am RICH with apples.  The apple tree in our front yard is a prolific producer.  The landlords are pretty sure it’s a macintosh tree, but I’m not so sure. In an effort to take advantage of the bountiful harvest, I found three symbiotic recipes.

Method 1- Dehydrate: My Jedi mind powers are very strong.  On Thursday, I was thinking how nice it would be to have dehydrator for my apples.  Lo and behold, on Friday, the guy who sits next to me just so happened to bring his in to lend out!  He brought it for someone else who was leaving for vacation, so I was able to take that puppy home for the weekend.  Some folks recommend soaking the apples in lemon water to minimize browning.  I referenced Getty Stewart’s site as a rough guide.  She includes a comparison photo; the difference is marginal at best.  I soaked half – we will see if there’s an obvious difference.

Method 2 – Applesauce: Ugly, bruised, and crumbly apples didn’t make the dehydrator cut.  These went into a big pot for applesauce.  I made applesauce for the first time last year, you can read about it here.  Most recipes call for added sugar, which I find completely unnecessary.  Just put peeled and cored apple chunks into a pot with a little water, let it simmer, and stir occasionally until it gets mushy.  I added some vanilla beans, allspice, and cinnamon.  YUM! Bonus – it makes your house smell amazing!

Method 3 – Apple Cider Vinegar: Move over kombucha, I have a new fermentation project!  I put all my apple refuse into a big bowl to use for vinegar.  I had enough to start a batch AND put a bag of refuse in the freezer for next time!  I did not bother with removing seeds and stems…I hope I don’t regret it, too early to tell!  I followed Wellness Mama’s method. She provides some great background if you’re curious on uses and benefits.  If you’re new to ACV and not quite ready to make your own, I highly recommend buying vinegar “with the mother.”  Bragg’s is a great brand and is available in most grocery stores, no need to run to a fancy natural food store!

A couple recommendations:

  • The best way to get a giant jar is to ask your local bartender to save some olive jars.  Run it through the dishwasher a few times to get the olive-y-ness out.  Also, don’t store it with the lid on – it seems to trap the essence of olive in the jar.
  • Some folks recommend using cheese cloth to top their kombucha or apple cider vinegar.  When I tried this, fruit flies weaseled their way in and planted eggs in my scoby…this is not good!  I have heard of people using coffee filters with success.  I am partial to cloth dinner napkins (these will not work if you use highly scented detergent or dryer sheets!).

Overall, I did nothing crazy complex, used no unique ingredients, and I have no leftovers!  Any truly yucky apple parts went straight to the ducks.  If you’ve got other non-pie uses for apples or have experience with homemade vinegar, please share!

Until next time,

Corrie Austin

Posted: 8-19-2018

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The social expectations of the holidays are pleasantly exhausting.  Dinner parties, yankee swaps, ugly sweaters, and gift exchanges.  I was mildly overwhelmed last night as a first time attendee of a friend's eleventh annual Turducken dinner party, which is aptly named after the main dish.  Turducken is a de-boned chicken stuffed in a de-boned duck stuffed in a de-boned turkey.  Disappointingly, I did not get a good photo opp before the dish was turned into a mess of mystery meat.  But speaking from experience, I can say the result was an amazing smelling house and fantastic taste.  A potluck-style gathering, the hosts took care of the turducken, and the guests brought snacks, sides, and desserts.



I'm generally the type to roast brussels sprouts (in olive oil with onion and garlic) for a dinner party.  However, in the spirit of the holidays, I decided to make my favorite indulgence, Berries and Cream.  I only make it once a year around the holidays, as it is so delightfully rich and decadent, I can't resist pandering my sweet tooth when its around the house.



This recipe has been a staple in my family for decades.  It is wonderfully flexible, as you can make the creme fraiche savory by adding dill or basil to add richness to a veggie or meat dish.  For a nice presentation, you can make individual parfaits in stemmed glasses and garnish with mint or basil.  I was happy to use local (ish) ingredients, Vermont maple syrup, dairy from Cabot Creamery, and wild berries from Wyman's of Maine.



Berries and Cream is pleasantly simple to prepare...well...it's simple when you don't explode the whipping cream around the kitchen, like I did last night!  In a sitcom-worthy turn of events, I accidentally turned the mixer up HIGHER before turning it off.


Berries and Cream

Ingredients: *8 oz Sour Cream *8 oz Cream Cheese (room temperature) *8 oz Whipping Cream Sugar, honey, or maple syrup to taste Mixed berries, lightly sweetened Mint for garnish *Equal parts of all three - does not have to be 8 oz! Method: Using a hand mixer (don't use your stand mixer, as evidenced above!) blend together the whipping cream, cream cheese, and sour cream, until smooth.  Add sweetener to taste, sparingly, as a little goes a long way.  For a lovely presentation, you can layer the berries and cream in parfait glass or clear bowl with a mint garnish.  OR, you can just plop some cream with your berries and dig in! Until next time, Corrie Austin" ["post_title"]=> string(15) "'Tis the Season" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(14) "tis-the-season" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-12-09 13:11:13" ["post_modified_gmt"]=> string(19) "2018-12-09 17:11:13" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4994" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [1]=> object(WP_Post)#371 (24) { ["ID"]=> int(4978) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-10-21 09:20:50" ["post_date_gmt"]=> string(19) "2018-10-21 13:20:50" ["post_content"]=> string(3180) "[caption id="attachment_4984" align="aligncenter" width="520"] Meals taste better when shared with loved ones. Look at that handsome man I get to call husband![/caption] Last week I found myself back in high school, in a home ec classroom, complete with an eager-beaver teacher's pet.  My friend and I took a Mediterranean Cooking Class through CVU's ACCESS program.  It was both my first time attending an adult cooking class, as well as my first time taking an ACCESS course.  You can find their list of courses HERE. Things I learned:
  1. Eggplant can be interesting and delicious!  I have never been much of an eggplant fan outside of Baba Ganoush.  BUT, we made a delicious recipe called Moussaka, and I have a whole new appreciation for the vegetable.  My aunt had excess eggplants after growing them in her garden this year.  They are beautiful-looking plants, but she doesn't like eggplants, and neither does anyone else she knows!  I was excited to find a new love for this seemingly un-loved vegetable.
  2. Soaking your eggplants in salt water is a worthwhile step, as it does two things: 1) removes bitterness - grocery store eggplants (as opposed to freshly picked from my aunt's garden!) have been sitting for a while, and they can get bitter; 2) softens the eggplant, which tends to have stringy/fibrous sections.
  3. Teacher's pets are as harmlessly annoying as an adult as they are in high school.
  4. ACCESS CVU's community courses truly embody "community," as evidenced by their passionate instructors, honor-system payment methods, and the providing a gathering space for inquisitive and curious people.
In addition to my new favorite eggplant dish, I also learned to make Stuffed Grape Leaves, Cauliflower in Tomato Sauce, and Baklava.  The class was well worth the 40 dollars, as I enjoyed a delicious dinner, homemade with fellow members of the community, took home leftovers, and have four new recipes I can recreate with confidence! Until next time, Corrie Austin" ["post_title"]=> string(38) "Four Things I learned in Cooking Class" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(38) "four-things-i-learned-in-cooking-class" ["to_ping"]=> string(0) "" ["pinged"]=> string(53) " http://inthekitchenwithbronwyn.com/recipes/moussaka/" ["post_modified"]=> string(19) "2018-10-21 13:24:28" ["post_modified_gmt"]=> string(19) "2018-10-21 17:24:28" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4978" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [2]=> object(WP_Post)#368 (24) { ["ID"]=> int(4975) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-10-21 07:53:58" ["post_date_gmt"]=> string(19) "2018-10-21 11:53:58" ["post_content"]=> string(3541) "

INGREDIENTS

Moussaka

3-4 eggplants (more if they are small) 3 Tbsp olive oil 1 onion chopped 1 garlic clove 1 lb ground beef or lamb Salt and pepper to taste Dash cayenne pepper (or jalepeño) 1/2 tsp cinnamon (or allspice) 1/2 tsp cumin 1/4 tsp allspice 1 tomato chopped 1 Tbsp tomato paste 2 Tbsp chopped parsley Sprinkling of paprika

Bechamel Sauce

2 Tbsp butter 2 Tbsp flour (or quinoa flour or oat flour if avoiding gluten) 1 1/4 cup hot cashew milk (or other nut milks or dairy milk) Pinch ground nutmeg Salt and pepper to taste 1 egg METHOD Preheat oven to 375degF.  Peel and slice eggplants.  Soak in salted water for 30-60 minutes.  Drain, toss in some olive oil, and roast in oven for 30 minutes. While eggplant is roasting, saute onion in olive oil until golden.  Add meat and garlic, and stir until just turning brown.  Add seasonings: salt, pepper, cinnamon, cumin, and allspice.  Then add chopped tomato, tomato paste, parsley, and jalepeño.  Stir well and moisten with a little water.  Simmer until meant is cooked and water is absorbed (about 15 minutes). [caption id="attachment_4987" align="aligncenter" width="520"] Bottom layer - it could be more filled in if you have enough eggplant.[/caption] While meat is simmering, prepare the Bechamel sauce: melt butter in a saucepan at medium/medium-high heat.  Add flour and stir until well blended.  Add hot milk, stirring until it boils.  Season with salt, pepper, and nutmeg. Simmer until sauce begins to thicken (it will keep thickening once removed from heat - if it gets too thick, just add some water.  It should run like gravy).  Remove from heat, add egg, and mix well.  Stir 1-2 Tbsp of Bechamel in with the meat, and set the rest aside. Place alternating layers of eggplant and meat mixture in a deep baking dish, starting and ending with eggplant.  Pour the Bechemel sauce over the eggplant mixture, sprinkle with paprika, and bake uncovered at 375degF for about 45 minutes, until a thin crust has formed on top. [caption id="attachment_4988" align="aligncenter" width="520"] Ready for the oven![/caption] Chef's notes: *You can prepare the eggplant and beef beforehand (1-2 days max).  If you do, just prepare the Bechamel sauce (~5 min) while heating the oven. *Don't have an egg?  Don't fret!  I got deep into sauce-making and realized I had no eggs.  The sauce doesn't come out of the oven with as nice a crust, but the dish was still FANTASTIC! *Feel free to use a smaller square baking dish, just add another layer: eggplant, meat, eggplant, meat, eggplant!" ["post_title"]=> string(8) "Moussaka" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(8) "moussaka" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-10-21 13:31:09" ["post_modified_gmt"]=> string(19) "2018-10-21 17:31:09" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4975" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [3]=> object(WP_Post)#367 (24) { ["ID"]=> int(4938) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2018-09-16 20:30:06" ["post_date_gmt"]=> string(19) "2018-09-17 00:30:06" ["post_content"]=> string(3224) " I can't quite place where my competitive nature comes from...I come from a family of educators, thespians, and mathematicians - none of which I associate with an attitude of "everything is a competition....and I always win" kind of attitude.  Well, regardless of where it came from, that's me! As many gardeners are experiencing...it's tomato season!  Many of my coworkers are passing extra tomatoes around the office.  One of the engineers said he would make salsa over the weekend.  My interpretation = salsa contest! My very first attempt at salsa was a rather surprising strawberry rhubarb salsa (get the recipe here!), but I have never made a tomato salsa before.  I have many kitchen-savvy coworkers, so I look forward to the spread of salsas at work. I found an intriguing recipe for avocado salsa on a website called Cooking Classy.  Think Guacamole meets Pico de Gallo.  YUM!  Not only is it delicious, but it looks amazing, too!

Avocado Salsa

Ingredients:

20 oz roma tomatoes, seeded and diced 1 cup chopped red onion 1 large or two small jalapeño, seeded and chopped (leave seeds if you like heat) 1/2 cup chopped cilantro leaves 3 medium avocados 3 Tbsp olive oil 3 Tbsp fresh lime juice 1 clove garlic Salt and pepper to taste

Instructions:

Place red onion in a strainer and rinse under cool water to remove harsh bite.  Drain well.  Put onion, tomato, jalapeño, cilantro, and avocado in a bowl.  In a separate bowl, whisk together olive oil, lime juice, garlic, salt, and pepper.  Pour over vegetable mixture.  Toss gently to evenly coat. Serve with chips, Mexican-inspired entrées, or anything else you desire! Presently enjoying the avocado salsa on some Atlantic Cod with a side of steamed garden carrots and broccoli.  I will be sure to update you all on the winning recipe.  And if it's not mine, I will be sure to procure it and share accordingly. Until next time, Corrie    " ["post_title"]=> string(45) "I Love Early Fall...From My Head...To-ma-toes" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(4) "4938" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-09-22 06:57:56" ["post_modified_gmt"]=> string(19) "2018-09-22 10:57:56" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4938" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } [4]=> object(WP_Post)#275 (24) { ["ID"]=> int(4916) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-08-19 17:06:49" ["post_date_gmt"]=> string(19) "2018-08-19 21:06:49" ["post_content"]=> string(4661) " I am RICH with apples.  The apple tree in our front yard is a prolific producer.  The landlords are pretty sure it's a macintosh tree, but I'm not so sure. In an effort to take advantage of the bountiful harvest, I found three symbiotic recipes. Method 1- Dehydrate: My Jedi mind powers are very strong.  On Thursday, I was thinking how nice it would be to have dehydrator for my apples.  Lo and behold, on Friday, the guy who sits next to me just so happened to bring his in to lend out!  He brought it for someone else who was leaving for vacation, so I was able to take that puppy home for the weekend.  Some folks recommend soaking the apples in lemon water to minimize browning.  I referenced Getty Stewart's site as a rough guide.  She includes a comparison photo; the difference is marginal at best.  I soaked half - we will see if there's an obvious difference. Method 2 - Applesauce: Ugly, bruised, and crumbly apples didn't make the dehydrator cut.  These went into a big pot for applesauce.  I made applesauce for the first time last year, you can read about it here.  Most recipes call for added sugar, which I find completely unnecessary.  Just put peeled and cored apple chunks into a pot with a little water, let it simmer, and stir occasionally until it gets mushy.  I added some vanilla beans, allspice, and cinnamon.  YUM! Bonus - it makes your house smell amazing! Method 3 - Apple Cider Vinegar: Move over kombucha, I have a new fermentation project!  I put all my apple refuse into a big bowl to use for vinegar.  I had enough to start a batch AND put a bag of refuse in the freezer for next time!  I did not bother with removing seeds and stems...I hope I don't regret it, too early to tell!  I followed Wellness Mama's method. She provides some great background if you're curious on uses and benefits.  If you're new to ACV and not quite ready to make your own, I highly recommend buying vinegar "with the mother."  Bragg's is a great brand and is available in most grocery stores, no need to run to a fancy natural food store! A couple recommendations:
  • The best way to get a giant jar is to ask your local bartender to save some olive jars.  Run it through the dishwasher a few times to get the olive-y-ness out.  Also, don't store it with the lid on - it seems to trap the essence of olive in the jar.
  • Some folks recommend using cheese cloth to top their kombucha or apple cider vinegar.  When I tried this, fruit flies weaseled their way in and planted eggs in my scoby...this is not good!  I have heard of people using coffee filters with success.  I am partial to cloth dinner napkins (these will not work if you use highly scented detergent or dryer sheets!).
Overall, I did nothing crazy complex, used no unique ingredients, and I have no leftovers!  Any truly yucky apple parts went straight to the ducks.  If you've got other non-pie uses for apples or have experience with homemade vinegar, please share! Until next time, Corrie Austin" ["post_title"]=> string(33) "Three uses for a bounty of apples" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(33) "three-uses-for-a-bounty-of-apples" ["to_ping"]=> string(0) "" ["pinged"]=> string(128) "https://wellnessmama.com/124169/apple-cider-vinegar/ http://inthekitchenwithbronwyn.com/blog/when-life-gives-you-bruised-apples/" ["post_modified"]=> string(19) "2018-08-19 17:20:21" ["post_modified_gmt"]=> string(19) "2018-08-19 21:20:21" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4916" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } } ["post"]=> object(WP_Post)#275 (24) { ["ID"]=> int(4916) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-08-19 17:06:49" ["post_date_gmt"]=> string(19) "2018-08-19 21:06:49" ["post_content"]=> string(4661) " I am RICH with apples.  The apple tree in our front yard is a prolific producer.  The landlords are pretty sure it's a macintosh tree, but I'm not so sure. In an effort to take advantage of the bountiful harvest, I found three symbiotic recipes. Method 1- Dehydrate: My Jedi mind powers are very strong.  On Thursday, I was thinking how nice it would be to have dehydrator for my apples.  Lo and behold, on Friday, the guy who sits next to me just so happened to bring his in to lend out!  He brought it for someone else who was leaving for vacation, so I was able to take that puppy home for the weekend.  Some folks recommend soaking the apples in lemon water to minimize browning.  I referenced Getty Stewart's site as a rough guide.  She includes a comparison photo; the difference is marginal at best.  I soaked half - we will see if there's an obvious difference. Method 2 - Applesauce: Ugly, bruised, and crumbly apples didn't make the dehydrator cut.  These went into a big pot for applesauce.  I made applesauce for the first time last year, you can read about it here.  Most recipes call for added sugar, which I find completely unnecessary.  Just put peeled and cored apple chunks into a pot with a little water, let it simmer, and stir occasionally until it gets mushy.  I added some vanilla beans, allspice, and cinnamon.  YUM! Bonus - it makes your house smell amazing! Method 3 - Apple Cider Vinegar: Move over kombucha, I have a new fermentation project!  I put all my apple refuse into a big bowl to use for vinegar.  I had enough to start a batch AND put a bag of refuse in the freezer for next time!  I did not bother with removing seeds and stems...I hope I don't regret it, too early to tell!  I followed Wellness Mama's method. She provides some great background if you're curious on uses and benefits.  If you're new to ACV and not quite ready to make your own, I highly recommend buying vinegar "with the mother."  Bragg's is a great brand and is available in most grocery stores, no need to run to a fancy natural food store! A couple recommendations:
  • The best way to get a giant jar is to ask your local bartender to save some olive jars.  Run it through the dishwasher a few times to get the olive-y-ness out.  Also, don't store it with the lid on - it seems to trap the essence of olive in the jar.
  • Some folks recommend using cheese cloth to top their kombucha or apple cider vinegar.  When I tried this, fruit flies weaseled their way in and planted eggs in my scoby...this is not good!  I have heard of people using coffee filters with success.  I am partial to cloth dinner napkins (these will not work if you use highly scented detergent or dryer sheets!).
Overall, I did nothing crazy complex, used no unique ingredients, and I have no leftovers!  Any truly yucky apple parts went straight to the ducks.  If you've got other non-pie uses for apples or have experience with homemade vinegar, please share! Until next time, Corrie Austin" ["post_title"]=> string(33) "Three uses for a bounty of apples" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(33) "three-uses-for-a-bounty-of-apples" ["to_ping"]=> string(0) "" ["pinged"]=> string(128) "https://wellnessmama.com/124169/apple-cider-vinegar/ http://inthekitchenwithbronwyn.com/blog/when-life-gives-you-bruised-apples/" ["post_modified"]=> string(19) "2018-08-19 17:20:21" ["post_modified_gmt"]=> string(19) "2018-08-19 21:20:21" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4916" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } ["queried_object"]=> object(WP_Term)#268 (16) { ["term_id"]=> int(3) ["name"]=> string(7) "recipes" ["slug"]=> string(7) "recipes" ["term_group"]=> int(0) ["term_taxonomy_id"]=> int(3) ["taxonomy"]=> string(8) "category" ["description"]=> string(0) "" ["parent"]=> int(0) ["count"]=> int(30) ["filter"]=> string(3) "raw" ["cat_ID"]=> int(3) ["category_count"]=> int(30) ["category_description"]=> string(0) "" ["cat_name"]=> string(7) "recipes" ["category_nicename"]=> string(7) "recipes" ["category_parent"]=> int(0) } ["queried_object_id"]=> int(3) ["comments"]=> array(2) { [0]=> &object(WP_Comment)#1064 (18) { ["comment_ID"]=> string(6) "208683" ["comment_post_ID"]=> string(4) "4938" ["comment_author"]=> string(13) "Kellie Kutkey" ["comment_author_email"]=> string(20) "kutkey@integrity.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(14) "71.193.216.185" ["comment_date"]=> string(19) "2018-09-17 08:55:39" ["comment_date_gmt"]=> string(19) "2018-09-17 12:55:39" ["comment_content"]=> string(282) "I’m going to try this. Terri and I are harvesting the end of her tomatoes (“to-ma-toes” . . . CUTE!!) next week and I can do it then. I think I’ll get some green tomato salsa out of it as well, I’ll send a pic. How do I do that on the blog? With much love 🍅❤️🍅" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(1) { [208684]=> object(WP_Comment)#1030 (18) { ["comment_ID"]=> string(6) "208684" ["comment_post_ID"]=> string(4) "4938" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(11) "69.5.127.52" ["comment_date"]=> string(19) "2018-09-22 06:57:41" ["comment_date_gmt"]=> string(19) "2018-09-22 10:57:41" ["comment_content"]=> string(175) "I tied for first place! I'm collecting the other recipes, as we had a VERY tasty salsa spread. There was an impressive variety of flavors and tastes. It was a huge success!" 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I'm collecting the other recipes, as we had a VERY tasty salsa spread. There was an impressive variety of flavors and tastes. It was a huge success!" 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2 responses to “Three uses for a bounty of apples”

  1. Kellie Kutkey says:

    I’m excited to see how the vinegar turns out!

  2. Corrie Austin says:

    You and me both! I love cider vinegar, and it seems so easy-just gotta have some patience!

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