Author: ajeanneinthekitchen

It is that time of year once again. Time to make my caramels once more. Priscilla and I will be continuing our tradition of making our caramels together, but I wanted to try something new as well.

I created a new caramel flavor. Mocha Caramel. I haven’t cut it yet, but I have tasted it. OH YEAH! I like it – A LOT!

Making caramels can be tricky. You have to get each boil to a certain temperature in order for the caramel to set just right. Here in Colorado, that temperature varies depending on the weather. You have to use a candy thermometer, and the temperature, for both boils, needs to be somewhere between 235-240*F. If the temperature isn’t high enough, the caramel won’t set. If it is too high, it will not be soft caramel, but will be more like a hard toffee instead, which is still good, just not what I am striving for when making caramels.

I thought I was at the right temperature when I made it the other day, but when I tried to cut my caramel, it was way too soft and didn’t set. So I scraped the whole batch back into the pot and boiled it again, this time getting the temperature a little higher than I did the other day. After pouring it into the prepared pan, you have to let it set for at least 1 day before cutting it. I felt it today, and stuck a knife in it earlier, and I think it will be fine to cut today.

Jeanne’s Caramel

My basic recipe has only four ingredients; sugar, butter, Karo dark syrup, and heavy whipping cream. I always make a double batch since I make it for Christmas gifts.

4 sticks of butter

4 cups sugar

4 cups Karo dark syrup

4 cups heavy whipping cream, divided

Prepare a 9×13 baking pan with cooking spray and butter rubbed all over.

Combine everything together in a large, heavy pot, using only 1/2 the cream. Bring to a boil of at least 235*F, stirring constantly with a wooden spoon. Add the rest of the cream at this point, and bring to a boil once again, getting the temperature to somewhere between 235-240*F once more, again stirring constantly.

Once the second boil is complete, carefully pour the mixture into the prepared pan. Cover with wax paper and let set overnight before cutting.

For my mocha caramel, the basic recipe is the same, but I added 8-10 oz of chocolate and 2 TBSP of espresso powder to the mix, along with the second addition of cream after the first boil.

Oh it just melts in your mouth, literally. This is my first batch of mocha caramel, but it definitely is now on the permanent list, with our plain caramel and our chocolate pecan caramel, another creation of mine. 🙂

Have a great day and make everyday great. Stay safe, stay sweet and stay well. ‘Til next time.

Yesterday, when out walking I came across a big spider creeping on the sidewalk, into the grass. Spiders do not bother me, so I got as close as I could without scaring it away and took a few pictures. I thought a spooky spider was just perfect for the Halloween season. 🙂

I know it’s a bit early, but have a Spooktacular Halloween. 🙂

I love bread and I love to make bread too. I can easily make bread a meal all by itself, and have done so on many occasions. But usually I don’t eat just bread alone, not any more at least, since we all know, man cannot survive on bread alone. I usually serve bread on the side. We eat it most nights. And I love having fresh baked, warm bread with soup too.

When I made my creamy pumpkin and turkey soup, Creamy Pumpkin and Turkey Soup I was also making some Italian bread with prosciutto and Swiss cheese, also known as torta di testo di prosciutti e formaggio. It is even stated in the recipe notes how this delicious bread goes very well with soup. It’s like they knew I would serve it with soup. 🙂 Had I read the directions before making it though, I would have known I needed to start the bread making process much earlier than I did in order to have it it with our first round of soup. We enjoyed it the next day and then again while enjoying our soup leftovers.

Torta di Testo di Proscuitti e Formaggio

This bread takes about 5-6 hours to make from start to finish. It is a labor of love, but definitely worth every minute put into it. It is not difficult to make, it is just time consuming.

2 1/4 tsp dry active yeast

1/3 cup +2 TBSP warm water

3 1/2 cups flour

1 1/2 tsp salt

1/2 tsp fresh ground black pepper

pinch of nutmeg

1/2 cup softened butter

4 eggs, beaten

5 oz prosciutto, chopped

5 oz Swiss or Emmental cheese, diced

olive oil

Mix the yeast and water together and let dissolve.

Mix the flour, salt and butter together until it resembles coarse sand.

Add the cheese and prosciutto to the flour mixture and mix well.

Mix the eggs with the yeast mixture. Make a well in the center of the flour mixture, then add the eggs and yeast and work in to the flour, from the inside out, until it is all mixed together and you have a soft, sticky dough.

Knead on a lightly floured surface for about 10 minutes, or until the dough is silky and elastic. Then put the dough into a lightly oiled bowl, cover and let rise for about 2 hours.

Punch the dough and let rest for an additional 10 minutes, then shape it into a round loaf. Lightly oil a baking pan and place the dough on the oiled pan to let proof for another hour. I used chili olive oil, for just a little extra pizzazz, but olive oil is perfectly fine.

When ready to bake, preheat the oven to 350*F or 180*C. Then bake for 1 1/2 hours or until golden brown. Allow it to cool before slicing.

This bread is delicious no matter what, but I think it is best when served warm or hot, smeared with butter. 🙂

Whenever I make a meal of soup and bread, I always think of my picture that hangs in my kitchen. It hung in my kitchen all while growing up and now it proudly hangs in my own kitchen too. In fact, it will always hang in my kitchen, no matter where my kitchen happens to be. I just love this picture.

Sorry for the glare. It is what it is.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

This year I have seen so many squirrels. They are everywhere. And no matter how many times I see them, I always enjoy their company. No matter what they are doing, they are always so full of personality. They seem to love me, or at least the camera, as much as I love them too. They are always posing for the camera.

These two got caught.

Do you need a massage? Let me help.

I can’t quite get out all the knots. Let me try biting them out.

Have a fun, squirrely day.

Fall is in the air. The weather is much cooler and crisper, and it is the perfect time of year for soup. Not just any soup, but thick, hearty soups that stick to your ribs and warm the cockles of your heart. Thanks to our friend the Ohiocook at https://beatcancer2010.wordpress.com/ and Whole and Heavenly Oven at https://wholeandheavenlyoven.com/ for the inspiration for this delicious, hearty soup.

Creamy Pumpkin and Turkey Soup

As always, I was inspired by their recipe and then expanded on it to make it my own. 🙂 I added turkey and a lot of vegetables, including both pureed pumpkin and whole pumpkin, celery and peppers. The result – DELICIOUS! And when I make soups, I make soups! I always have a big pot. Some for now and some for later, or better yet, some to share.

You can use chicken instead of turkey if you like, but I had some leftover turkey in the freezer that I pulled out to use.

3 lbs cooked turkey or chicken, cubed

1 onion, diced

1 TBSP garlic

1 cup carrots, diced

1 cup celery, diced

1-1 1/2 cups peppers, diced

1-2 cups, pumpkin, peeled and diced

1 can pumpkin puree

2 cups uncooked wild rice

6-8 cups chicken broth

2 cups heavy whipping cream

salt & pepper to taste

red pepper flakes to taste

2 TBSP fresh rosemary, chopped fine

olive oil for cooking

Get a large soup pot very hot and add your oil for cooking, then add all the heartier vegetables and cook for about 5-7 minutes, stirring frequently, or until the onions are translucent and the vegetables have softened a bit.

Whisk together the cream, pumpkin puree and chopped rosemary.

Add the chopped pumpkin, turkey, chicken broth and seasonings to the pot and mix together thoroughly.

Add the wild rice, mix thoroughly, and bring to a boil, then reduce the heat to a simmer and continue to cook for about 20-30 minutes, or until the rice is cooked, stirring occasionally.

Add the pumpkin puree and cream mixture, and adjust the seasonings as needed. Again, bring to a boil, then reduce the heat to a simmer and continue to cook for about 10 minutes or so, stirring frequently.

Then bowl it up and sprinkle a few roasted pepita seeds on top and enjoy. This soup goes really well with breads of all kinds. I made a delicious Italian bread with prosciutto and cheese to go with it, but more on that later, and served it all with a delicious, white Verdicchio on the side, an Italian white wine we made last time we made wine from InVINtions.

Soup is good soul food and warms you up from the inside out. It is perfect for cold, blustery days.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

What dinner party would be complete without dessert, right?! This is the last of my Argentine Feast series, and it is all about the dessert of course. The piece de resistance, and our last course of the evening was some Argentine crepes, or dulce de leche panqueques.

Dulce de leche is a very popular dessert in the Latin world, but Argentina is renowned for their dulce de leche. Dulce de leche is a thick, silky, smooth, and glossy confection made from milk and sugar that has been caramelized. The name translates to “sweet from milk” in Spanish. It is a beloved part of Argentinian culture and cuisine. In fact, it is so popular in Argentina, that they even celebrate International Dulce de Leche Day on October 11 to honor the national delicacy. Dulce de leche is a source of national pride in Argentina and Uruguay, and is considered a regional staple. In 2003, Argentina attempted to declare dulce de leche a national patrimony, but other countries in South and Central America objected.

Dulce de leche is used in many ways. You can spread it on or add it to anything you want to sweeten up a bit. And after all, we all know the world needs a lot more sweeteners. 🙂

No one really knows the story of how ducle de leche was actually created, but one rumor has it that Napoleon’s cook heated a blend of milk and sugar for far too long way back in 1804. Some say it was an accidental discovery made by a cook for Argentinian leader Juan Manuel de Rosas, when she left sweetened milk on the stove, only to come back and find it had transformed into a thick and creamy mixture, back in 1829. Other theories suggest that dulce de leche originated in Indonesia in the 6th century and was brought to the Americas by Napoleon or Rosas. Again, no one really knows, and we may never know. All that we know, and all that really matters, is that it is an excellent dessert. 🙂

In keeping with the Argentine theme for the evening, I finished it off with some delicious dulce de leche panqueques, or crepes.

Dulce de Leche Panqueques

I made the batter ahead of time and let it set in the refrigerator for a few hours before making the crepes. It is a basic crepe recipe.

1 1/2 cups flour

1/2 tsp salt

4 large eggs

1 cup cold water

1 cup cold milk

4 TBSP butter, melted

dulce de leche sauce

Combine all the ingredients, except the dulce de leche, and whisk together well. Let set in the refrigerator for a minimum of 1 hour and up to 24 hours before making the crepes.

When ready to make the crepes, take the batter out of the refrigerator a little before cooking. Get a small skillet very hot, then spray with cooking spray and add a dash of butter to the pan and swirl it all around to coat the skillet. Add about 1/4 cup of batter and immediately swirl it all around to coat the bottom of the skillet with a very thin layer of batter. Cook for about 1-1 1/2 minutes, then carefully flip over and cook for an additional 1-1/12 minutes. Remove from the skillet and transfer to a plate. Do this for every crepe until the batter is finished.

While the crepe is still hot, and another one is in the skillet cooking, spread about 1 TBSP of the dulce de leche all over the crepe, then roll it up.

!Esta perfecto! I don’t think it needs anything else, but Larry being the ice cream lover that he is, thought it needed to be topped with ice cream as well. 🙂

This is a very simple dessert, made with very simple, basic ingredients, but it was a huge hit. As I often say, simple is always the best. 🙂

This concludes my Argentine feast series. I hope you all enjoyed my Argentine dinner party as much as we did. !Desfruta!

Have a great day and make everyday great. Stay sweet, stay safe and stay well. ‘Til next time.

I had originally planned on making a version of these potatoes for our Argentine feast, but then changed my mind at the last minute. I just had a feeling they weren’t going to “pan out”, so I just made mashed potatoes instead. I did try them again a couple of days later though, and I was right. They didn’t work out as expected. There was no binder for them. Even though they did not look like they were supposed to, they sure tasted good, and that is really all that matters. 🙂

Theoretically, these were supposed to be a potato galette. But the recipe just called for butter, potatoes and salt. There were no eggs, or any others binders, so how are they supposed to bind together and make a galette? I gave up the idea of making them into a galette and just pan-fried them in butter, garlic and basil olive oils instead.

After rinsing and peeling the potatoes, I sliced them into thin rounds.

Then I got the skillet very hot and added the butter and the oils. I arranged the potatoes in the pan, gave a good sprinkling of coarse salt and let them cook for about 7 minutes, or until they browned, before carefully turning them over to cook the other side.

I added a bit more salt as needed and added a dash of chopped parsley to finish them off. They came out perfect, other than they were not behaving for the shape. They were crispy on the outside and soft and velvety on the inside. YUMMY!

Things don’t always go as planned. In fact, they rarely do. It’s always good to have a back-up plan. And bottom line, when cooking, the most important thing is always whether or not the end result tastes good. It’s the taste that counts. 🙂

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

I was so excited. My new camera arrived. It is another Canon PowerShot, like my old one, but it is a newer version, with a higher resolution. Of course I was real excited to go out and find all kinds of things to take pictures of. I was really hoping to find my Heron again. But no. I did see one very young, very small Red-Eared Slider Turtle though, but as soon as I turned my camera on and started to focus on him, into the water he went. Darn!

I did see some beautiful roses and beautiful fall colors that I took pictures of. My old camera was great and I was very pleased with it, but this one. Oh WOW! When I edited my pictures, I was just in awe. They are so clear and bright. I LOVE my new camera. Maybe loosing my old one was a bit of a blessing.

Just look at how vibrant these colors are. 🙂

Having a good camera is a must if you like to take a lot of pictures, as you all know I do. 🙂

Though the Argentine diet is very meat heavy, they do enjoy eating their vegetables too. Like with so much of their food, they like to cook their vegetables over fire. They even like them charred. I can’t say that I blame them either. I charred mine and they came out so good. 🙂

Charred Vegetables with Lemon Basil Dressing and Shaved Parmigiano Cheese

Of course I did what I normally do. I had a basic recipe, then added to it. It’s just what I do. I can’t help myself. 🙂 Bob had just given me yet another batch of his delicious fresh tomatoes, so I added some to the vegetable mixture. I think they made the vegetables much better and certainly more colorful too. I also added garlic, and garlic oil, basil oil and oregano.

4 small fennel bulbs, cut in 1/2

3 zucchini, sliced into thick rounds

2 or 3 tomatoes, cut in 1/2 or 1/4

1/2 cup olive oil

1-2 TBSP garlic olive oil, optional

1-2 TBSP basil olive oil, optional

coarse salt & fresh ground black pepper to taste

1-2 tsp lemon zest

2 TBSP lemon juice

1/2 cup fresh basil leaves, chiffonade

1-2 TBSP fresh oregano, chopped

4 oz shaved Parmigiano cheese

Gently toss all the vegetables in about 1/3 of the oil(s) with the salt & pepper.

Combine the rest of the oil(s), lemon zest, lemon juice, garlic and fresh herbs together and set aside.

The Argentine way to char these vegetables is in a chapa, or very hot skillet. I cooked them all on my inside grill, while Larry was cooking all the meat on the outside grill. Char the vegetables for about 2-3 minutes, or until charred, then gently flip over and repeat.

Once the vegetables are charred to your liking, gently toss them together with the oil, lemon and herb mixture. You can toss them with the Parmigiano cheese too, to mix it all in, or you can just add it to the top of the vegetables. Since I am not a big cheese eater, I just added it to the top. You can also leave the cheese off completely too, if you prefer. If I were making it just for Larry and I, I probably would have left the cheese off. But since I was serving it to a bunch of cheese lovers, I added it to the top. It was a good compromise.

It was a big hit and everyone loved it. The freshness of the vegetables really came to life with the lemon basil dressing. !Desfruta!

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

I have been seeing so many Northern Flickers lately. And that is perfectly OK with me. I love seeing them. I think they are beautiful birds.

I have also seen quite a few Robins as well. Sometimes, they are even side by side.

Everyday has its beauty. Sometimes you just have to look a little harder to see it. 🙂