Tag Archives: peanuts

Ham, Potato and Corn Chowder, Chicken Breast Duo and Honeycomb

It’s fall time again and with the nip in the air, and my kitchen, I’m planning more substantial cooking projects that will warm me up.

Like this ham, potato and corn chowder I found on someone’s blog. The ingredients are similar to a previous soup I’ve posted, other than using a roux to thicken it up to the consistency of a chowder. You can add whipping or half and half cream if you want to add richness to the dish. And don’t mind the extra calories.

In the meantime, however, I thawed out the last of the boneless, skinless chicken breasts from my freezer (1 pound in total) and turned them into chicken and kale pesto spaghetti

… and a fast and tasty marinated Middle Eastern dish on skewers called chicken tawook.

Both are dishes I’ve made before so no recipes.

I recently got a late afternoon craving for something sweet and whipped up this variation on a peanut brittle. Honeycomb is a nut free toffee in which, similar to a brittle, baking soda is added to a caramelized sugar mixture. The sugar used and, most importantly, the amounts of baking soda added vary. The extra baking soda used in the honeycomb creates lots of bubbles resulting in a sponge-like texture that shatters in your mouth as your crunch down on it. I started with a brittle recipe but added an additional teaspoon of baking soda. Next time, I’ll make a traditional honeycomb with brown sugar and molasses in place of the white sugar and corn syrup I used.

NOTE: DO NOT disturb your molten sugar mixture once you’ve poured it out onto your buttered or greased baking pan in order to even it out. You’re flattening out all of those lovely bubbles if you do so.

Cracker Jack/Caramel Corn

I haven’t made caramel corn in years!

And when I went looking for my mom’s roasting pan, it was nowhere to be found. I hope I didn’t give it away in the basement clearance, but I’m afraid that I did. So I had to halve the recipe below to fit into the largest baking dish I have with a raised edge. And then I remembered the aluminum foil roaster I used when I made the two babkas. Unfortunately, it was the same size as the baking dish … just barely large enough to hold the halved batch of popcorn. Since I couldn’t STIR the popcorn every 15 minutes as the recipe requires, in order to dry out the popcorn and the caramel coating, I ended up transferring the popcorn between the two baking dishes.

Caramel Corn – makes ~16 cups popcorn

1 cup popcorn kernels
2 cups brown sugar, packed firmly
1 cup butter
1/2 cup corn syrup
pinch of salt
1 tsp vanilla extract or vanilla sugar
1/2-1 tsp baking soda
2 cups unsalted, roasted and skinned peanuts (optional)

Spray a roaster with a capacity of about 20 cups with cooking spray or oil lightly.

Air pop the popcorn kernels and place them in the roaster. For the Cracker Jack version, stir the peanuts through the popcorn.

Preheat the oven to 250 deg Fahrenheit.

In a large saucepan, over medium-high heat, bring the sugar, butter, corn syrup and salt to a boil, stirring continuously for 5 minutes. It will foam up and bubble vigorously so make sure you have lots of head room.

Remove the saucepan from the heat, and stir in the vanilla and baking soda.

Pour caramel over the popcorn trying to distribute it as evenly as possible. If you have an extra pair of hands helping, have the other person stir to distribute the caramel as you pour, while it is still hot and liquid. It will harden very quickly and be impossible to redistribute.

Bake for 1 hour, stirring every 15 minutes to break up the clumps, until done. Transfer to another container to cool.

Break apart any remaining clumps and store in an airtight container.

PS: Before I scrapped my sourdough starter, I took some pictures of the gluten strands in the glass jar. They looked very artistic, or is that artsy? What do they look like to you?