Wednesday Want- The Saucinator Whisk

Today's (super late) Wednesday Want features something that I really want for my own kitchen, and have yet to get my hands on! I went to a great cooking class at Shar's in Gilbert over the weekend. It was fun to see her demonstrate all the great pressure cookers, fun gadgets, and new recipes. It was not so fun walking away lusting after $300 pans. I did check out this new whisk, though, and can't wait to get my hands on one. It's called "The Saucinator" (silly but true) and it features coils on the bottom as well as a coil up the handle for extra efficiency. The bottom is also covered in silicone to prevent scratching of my pretty pan that I usually use for sauces. I was anxious to try this whisk after Shar effortlessly made a huge batch of gravy (no lumps!) but they were sold out. Amazon Prime to the rescue, it can be here by the weekend, ready to whip up a batch of pastry cream or maybe some strawberry pie filling. Around 7 bucks, it won't break the bank either. If only it came in red...

Have you used the saucinator before? Have a favorite amazing whisk? Please let me know in the comments!

TWD- Apple Tart Handpies

{printable recipe here}
Yesterday I went to make the cornmeal shortbread cookies for TWD and realized I had no cornmeal! I still needed to make the tourtley apple tart so I decided that would have to do, so I set about making the pastry (nut free for Baby Strawberry). I pulled out one of my prized jars of homemade applesauce, since Dorie's description of the apple filling sounded so similar. My friend's grandma always made the best applesauce, spiced with cinnamon, mashed only a little to yield a thick, chunky, fragrant treat. I just can't eat any other kind now (though I'll admit I do buy the huge jars of Treetop at Costco for the kids!)

Last summer my thoughtful best friend Kara gave me several bushels of tart apples from her parents' tree. My mom and I made batch after batch of applesauce and apple pie filling to last all year with her steam canner. It's the only thing I've really canned before but it's not that intimidating and so rewarding. I only have a few jars left and can't wait for apple season to come again. If you haven't made applesauce before, I'd encourage you to try it soon. It's really not that time consuming with the apple peeler tool and the end product is so rewarding. Next time you have several apples languishing in the bottom of the fridge give it a try and let me know that I'm not the only person that's high maintenance about something as trivial as applesauce!

When it came time to shape the tart dough, I realized my mini tart pans were at my mom's, so I used my little dumpling press to make these hand pies. I bought a set at Ross several years ago (similar to this one) and they don't take up much room in the pantry and work really well for handpies. My husband loves the crust to filling ratio, too. While I certainly heavily deviated from the intended recipe, the flavors are the same and they are absolutely wonderful.  Even better, it all came together in just a few minutes. Thanks Dorie for the inspiration and Jeannette for the recipe choice!

 

Gram McGrath's Apple Sauce (the only kind Anne Strawberry will eat)
from Anne Strawberry
{printable recipe here}

8 Apples (I prefer the tart/firm varieties, but whatever you have on hand will work)
1 Cup Water
1/2 - 2/3 Cup Sugar, depending on the sweetness of the apples
2/3 Teaspoon Cinnamon

Peel, core, and slice the apples (I use my handy apple peeler/slicer to make quick work of this job, even my little man can do it).

In a large saucepan (or a big stockpot if you're doubling the recipe, I usually do) combine the apples, water, and sugar. Simmer until soft (about 15-20 minutes) and mash with a potato mashed- don't drain! Add cinnamon, stir, and eat warm.

Deviled Eggs

{printable recipe here}

Hope you had a nice Easter weekend! We had great company, awesome food, even perfect weather! I colored eggs with the kids and my light tile miraculously made it out alright, even if Baby Strawberry sported a bright blue hand for a few days. Only after we finished did someone tell me they always do their eggs outside, why didn't I think of that? They turned out pretty well even though I couldn't find the actual dye kit anywhere (some hot water, a little vinegar, and a squirt of my gel food coloring worked awesome- except the fuchsia came out a little crazy). My little man was so proud of the beautiful eggs and a not too happy that I wanted to mess with them, but deviled eggs were calling. I've never made them before so I scoped out a basic recipe from Rachael Ray. They turned out great (and looked pretty cute cut with my crinkle cutter, thanks for the tip Paula!)

Anne Strawberry Made Deviled Eggs For the First Time
{printable recipe here}
recipe adapted from Rachael Ray

12 large eggs
Ice water
6 tablespoons mayonnaise
2 teaspoons mustard
1 pinch cayenne pepper
Salt and black pepper
Paprika, for dusting

In a large pot, arrange the eggs in a single layer and add enough water to cover. Bring to a boil over high heat, then cover and remove from the heat; let stand for 10 minutes. Drain, then cover the eggs with ice water. Let stand until cool to the touch.

Peel the eggs, halve lengthwise and scoop the yolks into a medium bowl, reserving the egg whites. Mash the yolks with the mayonnaise, mustard and cayenne; season with salt and black pepper. Spoon the yolk mixture into the egg white halves and dust with paprika.

By the Book Friday- Parmesan Asparagus for Easter

{printable recipe here}
Can you believe Easter weekend is here? It's snuck up on me again. We are going to have our standard menu- ham (Costco style), potatoes, homemade rolls, and Parmesan asparagus or green beans (whichever is on sale, is that awful?) I usually make something fruity for dessert, like Lemon Curd Cheesecake. This week I tried out a Cherry Pineapple Cobbler thanks to Lucky Leaf Pie Filling. I will post that delicious recipe later today (crossing my fingers!)

The recipe that inspired today's By the Book Friday Post comes from Ina Garten's Barefoot Contessa Family Style. It's no secret that I have a big crush on Ina and she really can't do any wrong in my eyes. I'll admit that I didn't follow the recipe exactly, as she roasts the asparagus and my oven was full at the time (oh, to have a double oven!) So instead, I blanched the asparagus by cooking them for two or three minutes in boiling water, then stopping the cooking by covering them with ice water. Then I crisped them up in a hot skillet with a little butter and olive oil and added the rest of the flavors in Ina's recipe- kosher salt, freshly ground pepper, generous Parmesan cheese, and lemon juice. It just takes a couple minutes and the final product is really fragrant and delicious (even my little man ate these up). And like I said, you can use fresh green beans instead- either makes a delicious spring dinner side dish.

Do you have any Easter favorites that you make every year? I hope you have a wonderful Easter weekend!

Parmesan Asparagus with Lemon from Anne Strawberry
{printable recipe here}
adapted from Ina Garten

2 1/2 pounds fresh asparagus (about 30 large)
2 tablespoons good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan
2 lemons cut in wedges, for serving

Preheat the oven to 400 degrees F. (note- I blanked them instead, so I boiled a large pan of water to begin).

If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges.

Variation: Instead of roasting in the oven, I blanched the asparagus for three minutes in salted boiling water. Next, submerge the asparagus in ice water to 'shock' it. Transfer to a skillet warmed over medium high with a couple tablespoons of olive oil or butter and brown for just one or two minutes. Then season and garnish as above, with salt, pepper, sliced Parmesan cheese, and the juice of half a lemon. Serve immediately.

Wednesday Want- Cookie Scoops

Anyone know what's wrong with Photobucket? My pictures are all in hiding and it's making me crazy! Anyways, if you're new here, please come again. I'm trying to get it sorted out and today for my Wednesday Want I have one of my very favorite tools- the humble metal scoop. It's technically an ice cream scoop but I don't use mine for that, ever. I love this scoop for making the most typical cookies into something special. You could use store bought dough and scoop them out and they would come out perfectly shaped, bake evenly, and look like a million bucks (but making the dough is my favorite part, so I never do that!)

Magenta Cupcakes

The same goes for cupcakes- I use a scoop this size for the perfect cupcake. Not only does a scoop make the job of dishing out the dough or batter (that used to be my least favorite part) much quicker, it's also much more effective. That's the best. I also use a cookie scoop to make gorgeous pancakes and be a hero to all the carb lovers in my house.

Molasses Crinkle Cookies

There's a ton of different sizes available- I have three or four. This one is a pretty good baseline- as well as the one tablespoon scoop. My mom also has a hard to find, tiny teaspoon scoop that makes the most adorable tiny cookies. They're easy to find at Target, TJ Maxx, or Pampered Chef. Just make sure to get one with all metal parts- the plastic ones aren't worth anything! Do you have a favorite use for cookie scoops (besides ice cream?) Come back for cake on By The Book Friday- I owe a friend a German Chocolate Cake, so if you have a great recommendation please let me know!