December 31, 2011

2011 Year in Review


I guess this gets to be my "State of the Monkey Nation" address.

I started the year proclaiming that I was going to have 48 posts this year, about 1 each week.  I am happy to report that this is post #55!  That's right, the double nickel!  I made it.  Now I realize that some bloggers can do over 50 in one month, but I am ok with my 55 and consider it a successful year!

The blog now has over 4000 page views and I am pretty sure at least half of those AREN'T MY OWN!!  Success!!

We also have 6 followers and only 5 of those are people I know in real life!  So a special thanks to that cyber denizen of Monkey Nation!  Ironic enough, none of the followers are family members...yet!  I attribute that more to technology hurdles than anything else.

The year ended on a great note as the 'anonymous sous chef' scoured the year of posts on anymonkeycan.com & used her mad shutterfly skills to present me with this cool gift:


How cool is that?  A 2011 'anymonkeycan' cookbook!

I decided that I should include a little self pub to those on my Christmas Card...I mean make that Christmas Postcard list! 


This was the first year that I not only designed my own Christmas Card, I went with a postcard.  And let me tell you, I loved sending out Postcards.  It was fantastic!  There was no stuffing or licking envelopes!  Just self adhesive stamps & address labels!  Folks I hope you liked them because the minimum order was twice the number of people on my list so...you'll probably be seeing that card next Christmas!

So let's highlight a few things I really liked this year!

Right off the bat in January our local paper had a contest to win tickets to the Taste of NFL since our region was hosting the Super Bowl this year.  Why not jump in with both feet?  'anymonkeycan' shoot a video, so I did...on my smart phone.  I didn't even have a tripod!  I was just leaning the phone against things.  Surprisingly enough, victory was not mine, but this youtube clip was:

http://www.youtube.com/watch?v=O4-FYeFljoE&feature=mfu_in_order&list=UL

As was this delicious recipe, ahh roasted Cauliflower:

http://www.anymonkeycan.com/2011/01/roasted-cauliflower-with-arugula.html




Speaking of roasting vegetables, Roasted Brussels Sprouts were discovered in February.  Still haven't tried them, huh?  Get over yourself & do yourself a favor!  Maybe make a 2012 Resolution:  "I resolve in 2012 to make, try & give Roasted Brussels Sprouts a chance!"

http://www.anymonkeycan.com/2011/02/roasted-brussel-sprouts-1-banana-recipe.html




The "Grown up Grilled Cheese" post was made in April.  Not only did it bring back good childhood memories of my mom making me Toasted Cheese Sandwiches (yeah, that's what we called them in the Midwest), I also thought the "cheese bridge" in this photo was great!

http://www.anymonkeycan.com/2011/04/gourmet-grown-up-grilled-cheese-1-2.html



In May, I made one of my most favorite things I made all year.  "Moros y Cristianos" or Cuban Black Beans & Rice.  I don't know much about Cuban cooking, but they got this down!

http://www.anymonkeycan.com/2011/05/cuban-black-beans-rice-3-banana.html



Also, in May I had to find a creative use for Blackberries!  I had a few Blackberry bushes that were going crazy & this "Blackberry Icebox Pie" needed 3 lbs of them!  Man, that was good stuff!

http://www.anymonkeycan.com/2011/05/blackberry-icebox-pie-3-4-banana.html




Of course any cooking blog that has 'monkey' in the title has to have a Banana Pudding recipe.  I happen to LOVE banana pudding so it really wasn't a burden.  Here's ours:

http://www.anymonkeycan.com/2011/06/mostly-made-from-scratch-banana-pudding.html




May also produced a kitchen injury thanks to the "Cuban Beans & Rice"

Man did that hurt! Hot lid when it comes straight out of the oven!


"Dragon Deviled Eggs" were made in July for a "Game of Thrones" book club treat that the 'anonymous sous chef' was hosting.  Make some up & enjoy them while watching the HBO mini series "Game of Thrones!"

http://www.anymonkeycan.com/2011/07/deviled-eggs-1-2-banana-difficulty.html




I made one of my most favorite recipe's in August.  "Corn Summer Salsa" is just great as a dip or mixed in with salads!

http://www.anymonkeycan.com/2011/08/corn-summer-salsa-1-2-banana-difficulty.html





September was a slow month with just 2 posts.  However one of those post involved Figs that we purchased from the owner of a local restaurant.  She gets them from her Fig Trees at her house!  I have a fig tree at my house I think I have gotten a total of 10 figs over the past 2 years...maybe next year!

http://www.anymonkeycan.com/2011/09/spinach-salad-with-figs-1-banana.html






October was not only important for the following 2 great recipes, but also the Sock Monkey Mascot makes his first appearance!

Greek Griddle Cakes are just way too good!
http://www.anymonkeycan.com/2011/10/greek-griddle-cakes-2-3-banana.html




And you cannot go wrong with Mushroom Marsala Risotto!
http://www.anymonkeycan.com/2011/10/mushroom-marsala-risotto-3-4-banana.html




November was our most prolific month with a whopping 7 posts!  Thanksgiving cooking will do that for you!

Braised Turkey will probably be my go to recipe for the Thanksgiving Bird from now on.  There's 3 reasons for this.
http://www.anymonkeycan.com/2011/11/braised-turkey-3-banana-level.html



1.  It is delicious!

2.  The 'anonymous sous chef' gave me an awesome Roasting Pan for Christmas

3.  http://www.anymonkeycan.com/2011/11/turkey-lentil-rice-soup-2-banana.html

After you have Braised the Turkey, what's left in the Roasting Pan is an amazing start to "Thanksgiving Leftover Soup!"




And I cannot leave November without mentioning "Mrs. P's Pecan Pumkin Pie" aka Cafe Pecan Pie.  I have been making this Pie for Thanksgiving probably for the past 10 years.  It's probably one of the first recipes that really got me interested in cooking!  Thank you Mrs. P!

http://www.anymonkeycan.com/2011/11/mrs-ps-pecan-pumpkin-pie-3-banana.html




Or a little love to Rudy for his Thanksgiving Stuffing!  Stovetop ain't got nothin' on him!

http://www.anymonkeycan.com/2011/11/rudys-stuffing-3-banana-difficulty.html




And that brings us to December where I discovered I actually like crispy cookies with the Lemonsnap cookies.  They go great with hot tea!

 http://www.anymonkeycan.com/2011/12/lemonsnap-cookies-3-banana-level.html




And the commandeering of my Kitchen by the 'anonymous sous chef' as she made her soon to be award winning Biscotti!

http://www.anymonkeycan.com/2011/12/almond-cherry-cranberry-biscotti-3-4.html




And that, Monkey Nation is 2011 in review.  I guess think of this as the Cliff Notes to 2011 for 'anymonkeycan' cook!

I didn't set out for this to be mostly a meatless blog.  That's just what I cooked this year.  Other than the Turkey (Lobster & Salmon if you are inclined) that's what was happening in my kitchen.  We eat too much meat anyway!

In general, I'm a healthy eater.  There's definitely some healthy dishes on here, but the deliciousness was not compromised for the healthiness!  And luckily the last 2 months brought out the desserts & sweets!  Speaking of that, we are doing the 'January NO Sweets/Desserts Challenge' starting tomorrow.  Who's with me?!  Anyone...

As for 2012 I haven't quite decide the posting schedule.  I only did 2 videos in 2011, perhaps a monthly video would be a worthy challenge.  Only time will tell...

Thanks for a great year AND...

Until next time,
Your friendly Neighborweb Monkey!

December 26, 2011

ALMOND CHERRY CRANBERRY BISCOTTI (a 3-4 banana difficulty level)



Today, I let the Anonymous Sous Chef take the lead for this recipe.  Well...I guess that's not entirely accurate. 

Today the Anonymous Sous Chef took over!  I've been accused of being quite particular in my kitchen.  But it's mainly to show a more efficient way to do something or most definitely a safer way to do something when it comes to things that are sharp!

Let's just say, I got to do a lot of watching and photo taking, but I also took some pretty good notes!

It's challenging fun to make Biscotti & it's very fun to refer to the Biscotti as "Homemade Biscotti."

This recipe is "Joy of Cooking" inspired with some tweaks and some add ins.

Let's get started!

WHAT YOU NEED:
3 1/3 c Whole Wheat Pastry Flour - sifted
2 1/2 t Baking Powder
1 t Kosher Salt
1-2 t Cinnamon

1/4 c Canola Oil
1 1/4 c White Sugar
2 Large Eggs
2 Large Egg Whites
1 t Lemon Extract
1 t Orange Extract
1 t Almond Extract
1 t Vanilla

1 c Dried Cranberries
1 c Dried Cherries
1 c Almond Slivers

WHAT ELSE YOU NEED:
Baking Sheet
Sifter
1 Large Bowl
1 Medium Bowl
Whisk
Mixing Spoon
Plastic Wrap
Aluminum Foil/Parchment Paper (optional)
Cooling Rack
Chef's Knife or Longer Serrated Knife

WHAT YOU DO:
1.  Preheat Oven to 375 deg F & Place Foil or Parchment Paper to cover the Cookie Sheet.
2.  Sift the Whole Wheat Pastry Flour

3.  Thoroughly Whisk together Flour, Baking Powder, Cinnamon & Salt (Dry ingredients)
4.  Whisk until well Blended the Oil, Eggs, & Egg Whites (Wet ingredients)
5.  Add the Sugar into the Wet ingredients & thoroughly Whisk together
6.  Add the Vanilla & Extracts (Lemon, Orange, Almond) also to the Wet ingredients & Whisk together


7.  Thoroughly Stir the Dry ingredients into the Wet ingredients
Has texture of creamy peanut butter at this point
(The spoon would have been a better choice for the mixing)


8.  Incorporate the Dried Cherries, Dried Cranberries, Sliced Almonds into the Batter.  It is easier to add them in one ingredient at a time making sure to thoroughly combine before adding the next ingredient
Has texture of a stiff, crunchy peanut butter at this point

Now comes the fun part!  (3 loaves will be made)

9.  Place a roughly 12"x18" piece of Plastic Wrap on a dry, flat surface.  Spoon 1/3 of the Biscotti Batter on the middle third of the Plastic Wrap in a rough shape of an oval
Just getting started spooning out the batter

10.  Fold the Right 1/3 of the Plastic Wrap over the Batter, then Fold the Left 1/3 on top of that.  It's a bit like folding a letter that will go in an envelope.  Now shape your Biscotti into a low, flat biscotti loaf

11.  Place this at the end of your Cookie Sheet making sure the plastic wrap can be easily peeled back.  Then carefully pull & peel back the Plastic wrap from the Biscotti loaf.  Allow the loaf to slowly "spin in place" as the plastic wrap is removed.
 
12.  Repeat this sequence until all 3 loaves are in place on the cookie sheet

13.  Bake for 22-25 min (rotate the pan 180 deg after 12 min to help ensure even baking)
14.  Remove from oven & place on Cooling Rack for 5-10 min then CAREFULLY slide each loaf onto the cooling rack for another 5-10 min
Do this CAREFULLY & SLOWLY!


 15.  Once the Loaves are just cool enough to handle, transfer them to a Cutting Board.  Slice them into 3/8" pieces at a slight Diagonal


16.  Place the Biscotti Slices on the Cookie Sheet flat on the cut side & Bake for 8-10 min, then turn the slices over and Bake for another 5-10 min until lightly brown
You'll probably have some broken pieces, but not to worry because they taste just as good!

17.  Remove from the oven and place the Biscotti Slices on the Cooling Rack until cooled


18.  Start making yourself a cup of coffee & then enjoy your Homemade Biscotti!

And there you go!  Some incredible tasting Homemade Almond Cherry Cranberry Biscotti!  See, 'anymonkey'...I mean 'any anonymous sous chef' can make great tasting Biscotti because 'that one' just did!

Until next time,
your friendly interweb monkey

December 23, 2011

Lemonsnap Cookies (a 3 banana level difficulty)



For the most part, I stay away from cookies.  I usually don't buy them and I usually don't bake them.  They are just too dangerous for me.  I have the will power not to buy them, but if they are in the house and they are tasty (which they usually are) they are my kryptonite.  I will eat them.

When you make them, it is oh, so easy to eat part of the dough here, part of the dough there.  And then when the batches start to come out of the oven, well you just have to sample every now and then.  You know for "quality control."  Then when you finish, the recipe says it should make 80 cookies, but somehow you just have 63...

Cookies are just too easy to eat.  You might just take 2-3 for your dessert, but then perhaps you grab 2 more the next time through the kitchen.  The next thing you know, you are 7 cookies into dessert.

That's why I stick to baking pies.  Pies are a commitment.  You know if you go back for that 2nd piece, it's going to be A SECOND PIECE!  And there's no just grabbing a piece of pie.  You'll need to get it out of the refrigerator, get a plate & fork.  You'll need to scoop it out of the pie plate.  That can be just enough work to keep you from getting that piece of pie.

Pies are a commitment.  Cookies are just flings.  You can walk through the kitchen and just pick up a cookie, that doesn't work with a piece of pie.

But somehow I find myself here after making Lemonsnap Cookies.  I'm actually an Oatmeal Raisin Cookie guy.  And not the crunchy ones, the softer, chewy ones.  About the only crisp cookies I like are Gingersnaps.  Until I tried the Lemonsnap cookie from Sprouts.

Without further ado & blabbering, today 'this monkey' will show you how to make Lemonsnap Cookies!

WHAT YOU NEED:
2.5 c All-Purpose Flour
2 t Baking Soda
1/2 t Salt
12 T Unsalted Butter - Melted
------
(4-5 Lemons)
4-5 T Lemon Zest (from the above lemons)
1/2 c Lemon Juice (from the above lemons)
------
1 1/4 c White Sugar
1 t Lemon Extract
1 T Vanilla
1/2 c Sugar in the Raw

WHAT ELSE YOU NEED:
2 Baking Sheets
1 Large Bowl
1 Medium Bowl
1 Small, Shallow Bowl
Zester/Fine Grater
Strainer
Whisk
Spatula
Cooling Rack
Parchment Paper (optional)

WHAT YOU DO:
1.  Whisk the Flour, Baking Soda, & Salt together in Medium Bowl.

2.  Pour Melted Butter in Large Bowl & whisk in the Lemon Zest.

3.  Add Sugar & Lemon Juice to the Butter/Zest & whisk

4.  Next add the Egg, Egg Yolk, Vanilla, Lemon Extract & whisk

5.  Combine your Wet & Dry Ingredients

6.  Stir until thoroughly incorporated
At this point, the batter will have the consistency of stiff pudding

7.  Cover tightly & refrigerate for 1 hour.  It can be refrigerated up to 2 days, but let dough rest at room temperature for about 30 min before using.
After refrigeration, the dough has become stiff & sticky
8.  Now it's time to bake!  Adjust oven racks to upper, middle, & lower positions; then pre-heat oven (including the cookie sheets) to 300 deg F.  Pour Sugar in the Raw into the Small Shallow Bowl.  Rub your hands with Cooking Oil or have a bowl of water handy for dipping your finger/hands in because the dough will start sticking to you!

9.  Pinch enough dough to roll into a 1 inch ball between your palms.  Then roll the ball of dough in the Sugar in the Raw until coated with Sugar.

10.  Continue Rolling the future cookies until you have enough stockpiled to fill your baking sheet.

11.  Place the cookies on ONLY ONE of your pre-heated cookie sheets.  Parchment paper can be used if desired.

12.  Ok, here comes the slightly tricky part.  It's definitely easier to do then to explain in text!

a.  Place this first batch on the UPPER oven rack & bake for 15 minutes. 
b.  Remove the EMPTY Pre heated Baking Sheet with 2-3 minutes remaining & fill that one with cookies.
c.  ROTATE that FIRST partially baked batch 180 deg (back edge now is at the front) & place on the LOWER oven rack AND put the SECOND unbaked batch on the UPPER oven rack
d.  Bake 10 - 12 more minutes until the edges begin to darken around the FIRST batch which is on the LOWER oven rack

13.  Remove the FIRST batch and working quickly, place the baked cookies on the Cooling Rack

14.  Fill the now empty cookie sheet with your pre rolled cookies.  Move the partially baked Batch that is on the UPPER rack to the LOWER being sure to rotate 180 deg & place the NEW batch of unbaked cookies on the UPPER rack.  Bake 10-12 min until the edges of cookies on the LOWER rack begin to darken.

15.  Repeat this system until all the cookies have been baked.

16.  Enjoy!


I don't know what it is about these cookies.  Well, I guess I do know.  Sugar, butter, lemon AND then rolled in sugar, that is why they are so darn tasty.  These are an interesting cookie.  They taste great on baking day, but it seems like the lemony-ness actually increases over the next few days.

They are also most excellent dipped in hot tea!

And there you have it!  Lemonsnap Cookies which were inspired by Cook's Illustrated Gingersnaps recipe.

'anymonkeycan' make Lemonsnap Cookies, because 'this one' just did!

Until next time,
your favorite neighborweb monkey