Maryland's Attempt at Portuguese Stuffed Quahogs

Right. No Portugeuse Products. Not the exact seafood we need. But cooking is all about improvising and using what you've got. I would say we passed with flying colors. Now I'm going to warn you. We made this recipe a while ago. It was amazing. I will tell you what we put in it, but the amounts, well. no. It's something you just need to eye. For some people (like my Mom. Love you Mom!), they need the exact amounts. We do not do that here in Casa de Greer. (I always know the answer to "Hey Justin, how much XXX did you put in this?" (usual answer: "I don't know. Until it tasted good.")

Ingredients we used:

Cherrystones (instead of Quahogs) (steam them in white wine and water until they open) Then take the meat out of the shell (keep the shell) and dice em up.
"Stale" Italian bread. (We used Italian sliced bread, toasted it, and then diced it up)
Chorizo (instead of Chourico), saute in peppers and onions
Garlic
Salt & Pepper
(I'm sure I'm missing something)

Once the chorizo, peppers & onions are done, incorporate everything together in a bowl. One thing this recipe "missed" was some spice. Use red pepper flakes or even cayenne pepper to taste. Stuffed quahogs are meant to be a little spicy. Clean out the shells so there's no grittiness. Fill the shell with the mixture. Bake on 350 for about 20 minutes (or when it begins to get crispy on top).

We made 6. Whether you make 6, 16, or 26, it will take the same amount of time. This would be a good appetizer course that you can basically make ahead. Pop it in the oven when guests start to arrive.

The quahog was an app for the scallops beurre blanc w/ mashed sweet potatoes. (This was probably one of the BEST meals we've made thus far. When I say we I mean Justin. He added spice to the sweet potatoes.  I will make him blog about this one) 

Christmas Cookies

It has been too long since the last post. It is not because we haven't been cooking...cause we have. To tell you the truth I've been eating like a queen, which is nice because now I don't have to worry about fitting in a wedding dress anymore. (everything in moderation!) This past weekend I decided to bake bake bake! I used my 6 qt Kitchenaid stand mixer for an entire day...and it was glorious! I also used the silicon baking mats that Justin "made" us get. Justin and I will make wonderful B&B owners one day. I'm excited.

Things I realized when baking cookies:
1. Never do it in a rush. You'll burn them.
2. Cookies bake best at 375 F for about 10 minutes. (at least in my oven :) Don't let recipes tell you otherwise.
3. Bake one tray at a time. (see #1)
4. While you have cookies in the oven, make a batter that needs to sit for awhile (like sugar cookies or gingerbread) You'll feel efficient.

Most of the cookies I made were based from recipes I found in cookbooks or online. I'm beginning to get comfortable with the chemistry of baking and realizing when something is just not "right." Here we go:


The Best Peanut Butter Cookies I've Ever Made (and Had)

2.5 cups all-purpose flour
1 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
2 sticks unsalted butter, softened
1 cup packed light brown sugar
1 cup white granulated sugar
1 cup extra crunchy peanut butter
~1/2 cup of smooth peanut butter*
2 tsp vanilla
2 large eggs

Bake at 375 for about 10 minutes. The starred peanut butter is what I added to the recipe. The recipe called for chopped peanuts. Didn't have it (or want it). It didn't have the peanut butter taste that I wanted, but I didn't want to compromise the texture that I wanted, which is why I added the smooth peanut butter. I think adding the peanut butter created the perfect texture.

This next recipe I got from slashfood.com. I've never heard of this website until I was searching for the "right" recipe. When they had an interview with our favorite artist, Zac Brown, we knew we should visit this site regularly.

Cranberry, Orange &  Dark Chocolate Chip Cookies
2 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
3/4 cup butter, room temperature
1 cup white sugar
1 large egg
zest of one orange (about 2-3 tsp)
1/2 cup dried cranberries
1/2 cup dark chocolate chips (I used a semisweet chocolate bar that I cut up....it makes the cookie look more rustic and pretty)


Read more: http://www.slashfood.com/2006/12/08/christmas-cookie-of-the-week-cranberry-orange-and-dark-chocolate/#ixzz1905E7dMv


I tried to add pecans to it (I dipped a pecan into the raw batter and ate it...). And it really detracted from the chocolate and cranberries. The orange zest really pulls everything together and when you add a nutty flavor, the essence is lost.

I used Alton Brown's Sugar Cookie recipe. The key is sticking to cold temperatures, especially when rolling out the dough.
Ingredients
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough

All in all, I'm excited. I think after this baking experience, I'm really going to read up on the chemistry of baking. And so will my children. I am doing a lab when we get back to school where we bake muffins in a microwave. I perhaps may frame my chemical reactions unit through baking. Perhaps.