Sweetened Condensed Milk: Consumer Alert!

Sweetened condensed milk is too expensive! No one should have to pay so much money for a small can of stuff that isn’t even a staple. Sweetened condensed milk has always been expensive, but now it’s out of sight - $5 for a 300 mL (10 fl. oz.) can in the Time Zone and at the Latitude Where I Live!

This product is overpriced. I’m tired of feeling hosed.

From this point forward, I’m making my own sweetened condensed milk. There are several recipes and methods. Choose the one that works best for you. When any product is priced too high, don't just shrug and buy it. Even if you can afford it, leave it on the shelf. If enough of you do that, you’ll send the manufacturer a message that you are not a fool. 

Homemade Sweetened Condensed Milk: Version I

2 eggs   

1 c. brown sugar

1 tsp. vanilla

2 tbsp. flour

1/2 tsp. baking powder

1/4 tsp. salt

Buzz all ingredients in the blender, using as a substitute for sweetened condensed milk in recipes for pies, bars and desserts. 

Homemade Sweetened Condensed Milk: Version II

3/4 c. granulated sugar

1/3 c. water

4 tbsp. butter
1 c. powdered milk

Combine and cook ingredients over medium heat until they start to bubble. Put in blender and add powdered milk. Blend until smooth. Equals one can of sweetened condensed milk.

Homemade Sweetened Condensed Milk: Version III

1-1/2 c.  evaporated milk 

2 c. granulated sugar

Combine evaporated milk and sugar over medium heat, stirring until sugar is completely dissolved. Cool (If you don't have evaporated milk available, make your own by slowly simmering any quantity of whole milk in a pan until it reduces almost by half). Proceed as with any recipe calling for sweetened condensed milk.

Note: One 10 oz. (300 mL) can of sweetened condensed milk equals 1-¼ c. 

Further note: American recipes call for a 14-oz. can. To the best of my knowledge, that is a measurement of weight rather than volume. Canadian and U.S. recipes work interchangeably.

Mango-Raisin Rice Pudding

I should go on sabbatical more often! When I took a break from blogging near the beginning of August, I had just over 3,700 page views. As I write these words, that figure has doubled. It seems that my most faithful readers are Google’s “bots.” They troll the Web looking for trouble. It used to be that I invited guests into my kitchen to serve them cookies. Now that I’m inviting you to my cooking blog, Google’s probably serving us all cookies.

Heaven forbid that I should publish a recipe for President’s Cake or Cherry Bombe. Thanks to those “bots,” Homeland Security would be on my case so fast that I wouldn’t know where to turn. Let’s assume I followed up with a recipe for Red Velvet Cake. The CIA (“Spread ‘em!”) would probably accuse me of being in Putin’s pocket (“These handcuffs are chafing my wrists!”). I hope I never slip up and print any tabouleh or falafel recipes. Ron might have a hard time raising enough bail to get me out of the slammer. 

With the approach of fall, it’s becoming darker earlier, in the time zone (and the hemisphere) where I live. This is a great relief. My wrinkles are less prominent under candle light. As the days grow darker, everyone starts to think about comfort food. Most of the comfort of “comfort food” comes from using a finger or spoon to scrape the bowl. 

And so I present the ultimate comfort food: My simple and very tasty recipe for Mango-Raisin Rice Pudding. I make it in the rice cooker, which - as regular readers of this blog already know - just happens to be one of my favorite small appliances. When I recently made it for Ron, he gobbled up three portions! And that was just for breakfast! Here’s my recipe, Dollinks! I hope you’ll enjoy it!

Mango-Raisin Rice Pudding:

3 - 4 c. cooked leftover long-grain white rice (not instant)

5 - 6 c. water (see Note)

½ tsp. salt

10 oz. (300 mL) can sweetened condensed milk (1-1/4 c.)

¼ c. heavy cream (33% milk fat)

⅓ c. granulated sugar

¼ tsp. nutmeg

½ c. dried, chopped mangos

½ c. raisins

3 tbsp. almond-flavored liqueur (“amaretto”)

Combine cooked leftover rice with water, salt, sweetened condensed milk, cream, sugar, and nutmeg in pot or rice cooker. Cook uncovered, stirring frequently over medium heat until water boils down and rice appears “gummy,” 20 - 35 minutes. Add dried, chopped mangos and raisins. Turn heat to low. Cover and continue cooking 5 min. more, until slightly thickened. Remove from heat; add amaretto liqueur. Cover and let sit 5 - 10 min. Serve warm or cold. Makes 8 - 10 servings. 

Note: Judging how much water to add depends on how dessicated your cooked leftover rice has become. I’d kept mine in the fridge for a couple of days; it was quite dry, so I added a larger quantity of water than my recipe normally calls for. 

Stir milk and cream into rice and water

Sweeten the pot with a touch of sugar

Cook, uncovered, until mixture thickens slightly

Stir in mangos and raisins

Amaretto's nice, but vanilla's tasty, too!

So easy, so good, and so comforting on a cool day!

German Sauerkraut Slaw with Sweet Vinaigrette

Do I have a treat for you! I recently served this great salad with my Cowboy Beans (see my blog posting of the same name, July 29, 2011), and the result was magical! The two were a perfect pairing - and an easy supper to make. This tasty salad has plenty of antioxidants - and no “sauerkraut” taste.

German Sauerkraut Slaw with Sweet Vinaigrette:

To Make the Salad:

3 cups sauerkraut, rinsed and drained

⅓ c. diced celery

2 c. grated carrots (2 medium carrots)

2 medium red-skinned apples, unpeeled, cored, and diced

¼ c. frozen peas, uncooked

To Make the Sweet Vinaigrette:

¾ c. granulated sugar

½ c. canola oil

½ c. white vinegar

Combine sauerkraut, celery, carrots, and apples. Blenderize or shake together sugar, oil, and vinegar. Pour over salad, tossing well. Cover and refrigerate at least 2 hr., allowing sweet-and-sour flavors to blend. Drain off excess vinaigrette before serving. Serves 8.

Drain sauerkraut well

Grate 2 large carrots

Core and chop unpeeled apples 

Measure oil and vinegar for Sweet Vinaigrette

Serve and enjoy!

Crab and Fennel Potato Towers

This delicious dish is what I call a “weekend” recipe. It takes a little extra time to make, but it’s basically easy and well worth the fuss. When I invented it in a burst of inspiration last weekend, Ron judged it a “keeper.” 

I advise that you read the recipe through and assemble all the ingredients for this dish before you start to cook. I also recommend that you buy a small, flexible plastic squirt bottle and a set of baking rings before embarking on this. Those are a cook’s staples, and you may well already own these items. Before I had a set of baking rings, I used flat-bottomed tuna tins, well-washed and open at both ends. You’re clever, Dollinks … if you lack these items, improvise!

The four layers of this dish form a “tower.” The bottom layer of stewed, softened bell peppers is nicely seasoned; the second layer of well-drained spinach is pleasantly plain; the third layer of lightly seasoned crab held together with just enough mayonnaise is divine; and the fourth and final layer of potatoes mashed with fennel is satisfying to both the tongue and the tummy. The blend of flavors is magical and I’ll certainly make this again. Much of the preparation can be done ahead, so this dish is entirely suitable for a dinner party at which you plan to serve the main course already plated. 

Assemble all ingredients and read the recipe through before starting. Use one baking ring 3-½ in. wide and about 1 in. high for each tower. The quantities I’ve specified below serve 2 adults.

Get out those baking rings, Dollinks!

Crab and Fennel Potato Towers:

To Prepare the Bell Pepper (Capsicum) Layer:

2 tsp. olive oil

1 red pepper (“capsicum”), seeded and cut into strips

1 yellow pepper (“capsicum”), seeded and cut into strips

8 - 10 cloves of garlic, peeled and thinly slivered 

Salt, to taste

1 tsp. balsamic vinegar

1 tsp. white wine vinegar

Wash and wipe peppers, drying well. Heat olive oil in a large, heavy skillet over medium-low heat. Add the red and yellow peppers, garlic slivers, and salt, to taste. Reduce heat to low. Cover and cook 20 min. Remove lid and quickly stir in peppers and garlic. Cover and continue cooking a further 20 min. When peppers soften, remove cover, raise heat to medium-high, and add vinegars. Cook 1 min. before removing skillet from heat. Transfer peppers to small bowl and cool to room temperature. Blot with paper towel. Set aside.

Wash and prepare bell peppers

"Sweat" peppers on low heat.
seasoning with salt, to taste

                                To Prepare the Spinach Layer:

1 bunch fresh baby spinach, stems removed

Wash and steam spinach 3 - 4 min. over boiling water. Cool and drain, hand-squeezing dry to the size of a baseball. Set aside. 

Wash and chop spinach before steaming

Steam spinach, draining well ...

Press spinach over peppers in baking ring on parchment square

To Prepare the Crab Layer:

½ c. finely chopped crab, shelled and well drained 

1-1/2 tbsp. mayonnaise

½ tsp. horseradish sauce

¼ tsp. dill weed

Squeeze of fresh lemon juice (about ⅛ tsp.)

Combine above ingredients. Set aside.

Spoon crab mixture over spinach, smoothing to even

To Prepare the Fennel-Potato Layer:

½ bulb fennel (also called “anise”)

2 medium potatoes, peeled (I used red-jacketed ones because their water content isn’t overly high)

1 tbsp. butter 

2 - 3 tsp. heavy cream

Trim and set aside fennel’s feathery “plumes.” Reserve two small “plumes” with stems, chopping the remainder finely. Roughly chop fennel bulb together with peeled potatoes. Simmer in lightly salted water 10 - 15 min., or until potato and fennel can be pierced with a sharp knife. Continuing to reserve two fennel “plumes,” add remaining chopped fennel in final seconds of cooking. Drain and return to pot. Mash potatoes and fennel with just enough butter and heavy cream that potatoes whip stiff but are not overly liquid. (Tip: Stiffen limp mashed potatoes with a generous sprinkle of instant mashed potato flakes). Cover pot and set aside, keeping potato-fennel mixture warm. 

Chop fennel and potatoes before
simmering and mashing

Heap fennel-potato mash over crab

To Assemble Towers: (see Note)

Paprika, as garnish

2 tbsp. oil from sun-dried tomatoes (or chili oil or balsamic glaze), in squirt bottle (optional)

Preheat oven to 350 deg. F. Place baking rings on a parchment-lined baking sheet before assembling towers. Trim the parchment so that each baking ring sits on a separate square of parchment. For two servings, divide each mixture equally between the baking rings. Spoon dried, blotted bell pepper mixture into bottom of each ring, smoothing to even. Spoon squeeze-dried spinach over bottom layer, smoothing to even. Spoon well-drained crab mixture over both bottom layers, smoothing to even. Heap whipped fennel-potato mixture over crab layer. Bake, uncovered, 15 min. or until heated through.

Using a wide metal spatula, transfer each filled baking ring to serving plates, centering ringed tower on plate. Quickly whisk away parchment paper under tower. Dust potato-fennel mash lightly with paprika, poking reserved feathery fennel “plume” into the side of the mash, as garnish. Using a squirt bottle, dot or drizzle oil from sun-dried tomatoes (or chili oil or balsamic glaze) around assembled tower. Lift baking rings up and away from each tower. Serve immediately. Makes 2. 

Note: The bottom three layers of this dish may be prepared in advance. Keep covered and refrigerated. 

Whisk away baking ring ...
Garnish plate and fennel-potato mash as desired

Ron’s Boffo Bok Choy

Bonjour et bonsoir, Dollinks, in whichever time zone you live! I’m still officially away, but dropped by to check the mail. Hmmm … Lemme have a look … Bill! Bill! Overdue bill! 

Um … you didn’t hear that, did you? Um … you did. Those were fan letters, Dollinks! Fan letters! That’s what they were! Um ... from someone named Bill! From many people named Bill! Yeah … that’s it! Yeah! 

Perhaps you’re wondering where I’ve been? (So you weren’t wondering! I’m darned well going to tell you anyway!) Here’s a clue involving Ron:

Any guesses …? Nooooo …? Here’s a clue involving me:

Ah so! You’ve figured it out! Ron and I have been eating in Asian restaurants! How we love Asian food! And how we love … bok choy! I really must hurry along, Dollinks (I’m still on vacation), but I do want to tell you about the most extraordinary bok choy dish Ron made this evening! I’ve named it …

Ron’s Boffo Bok Choy:

Six baby bok choy

2 tbsp. balsamic vinegar

Steam baby bok choy 8 - 10 min. Drizzle with balsamic vinegar. Serves 2. Magnifico! You must try it! Love and kisses to you all! Mwah! Mwah! Moi

PS: There's a rumor going around that actors Tom Hanks and his lovely wife, Rita Wilson, are major fans of this cooking blog - and I do mean MAJOR fans. Like, Tom has been hounding me for my autograph. Is this rumor true, someone asks? Um ... perhaps not. I actually started it myself, but be a Dollink and spread it, anyway.

Behold the simple magic of bok choy and balsamic!

Nicole’s Stuffed Mushrooms

Don’t pay any attention to me, Dollinks! I’ve just popped in to check the mail and do a bit of dusting. For all practical purposes, I remain AWOL and otherwise occupied with two big projects. Our pal, Melvino the Grape One, dropped in for dinner the other day. Mel is a mensch of the highest order. We are privileged to call him our friend. I’ll be quick about this, because my projects are calling my name: “Nicole … ! Nicole … ! Open the do-o-or, Nicole!” Whoops! Those are bill collectors! They can wait.

I was very busy when Mel dropped in, so Ron did the cooking while I cobbled together a fast appetizer. Melvino the Grape One swooned over the dish I made. He declared himself in love. He said it was so good that he’d gladly become a vegetarian, with food like that! I’ll share my recipe with you. Chances are, you already make this yourself, but possibly not. It truly is easy and quick! The measurements and ingredients are approximate, varying with the size of the mushrooms and with whatever happens to be in the cupboard on any given day. Omitting the bacon bits and adding crab meat takes this to another level altogether. 

Mouth to mushroom: Come on in!

Melvino the Grape One loves food. Like me, he’s always battling girth control. We exchanged diet tips during his visit. His: Larger shirts. Mine: Vertical stripes. See you in September, Dollinks!

Nicole’s Stuffed Mushrooms:

16 large mushrooms, stemmed (see Note)

½ c. cream cheese, softened

3 tbsp. green onions, finely chopped

2 tsp. garlic powder

1 tsp. bacon bits (I use non-meat artificial bacon bits for this recipe)

Dash each of salt and freshly ground pepper

Preheat toaster oven or regular oven to 350 deg. F. Place stemmed mushrooms on baking sheet lined with parchment paper. In small bowl, combine remaining ingredients. Divide mixture among mushroom caps, heaping loosely. Bake 15 min., or until mushroom caps are browned at the edges. Serve piping hot. Serves 4 - or one Melvino.

Note: Use a grapefruit knife to stem those mushrooms and you’ll never have a breakage!

Further Note: Save and freeze mushroom stems to add to soups, casseroles, or any savory creamed dish. 

Mmmm ... Melt-in-your-mouth mushroom morsels!

Our taste-testing panel approves!