Autisticana

a gallery of autistic special/intense interests

Designed with WordPress

Category: Cooking night

  • Apps -olutely

    by

    , , , , , , , , , , , ,

    Small Bites, Big Taste

    We decided to make a winter appetizer tonight called

    Bacon wrapped dates stuffed with goat cheese originally called “Devils on Horseback. “

    This appetizer was started back in the 19th century. It is usually commonly served during winter holidays.

    The origin of the name “devils on horseback” is unclear. Some articles state that they are “Probably so called on account of being typically served very hot” and give the earliest reference to 1885, in the American agricultural magazine The Country Gentleman.[4] Another source states that there is “a surfeit of theories” but dates the idea (as a refinement of the oyster in bacon combination) to 1800.[5] One recurring suggestion fancifully suggests the name derives from “Norman raiders (who) would ride into towns wearing rashers of bacon over their armor to scare villagers.”[6] However, the earliest mention of this is from 2008,[7] while the dish itself dates from the 19th century,[5] 800 years after the Norman Conquest.

    Recipes vary, but generally, they are a variation on angels on horseback(bacon wrapped oysters), made by replacing oysters with dried fruit. There are many variations on the basic concept of a bacon-wrapped prune stuffed with cheese, almonds, or other foods. Devils on horseback are commonly served as part of a Christmas feast. We made our version with turkey bacon and stuffed it with blueberry goat cheese. We had to baste the Turkey bacon with some ghee ( clarified butter) to make it crisp up and give it a bit of fat. As a team, we loved it. This appetizer was something new, and all of us enjoyed it.
    We give this holiday appetizer 5 stars !!

    Our Joanna working hard at her great cooking !
    Our lil Gi supplementing this appetizer with a little melon and prosciutto.

    Recipe three easy ingredients !!!!

    Dates, blueberry cinnamon goat cheese, and turkey bacon.

    Try to find dates that are already pitted.

    Stuff them with the goat cheese of your choice

    Wrap with bacon of your choice

    Cook at 350 for twenty minutes.

    ( Because we used Turkey bacon, we broiled it for an extra 3 minutes with butter or ghee on top to crisp it up !!

    Cool a bit, and enjoy!

    Good Work, Team!

    Delicious!

  • Stuffed Mushrooms and Spinach Pie

    by

    , , , , ,

    By: Lisette Alexander

    HISTORY OF THE STUFFED MUSHROOM While the exact origin is unknown, stuffed mushrooms hit the food scene sometime between the mid-19th century and early 20th century. There is no one consensus on this, but it is unanimously agreed that the credit for this dish goes to the Italians, as the original stuffed mushrooms recipes hail from Italy, and the dish is very similar to another dish enjoyed by the Italians, stuffed zucchini. In the 19th century, the French started exploring fungi for consumption, leading to the first widespread cultivation of mushrooms for eating. The brown crimini mushroom was the go-to choice for most, but what started as an acquired taste eventually expanded to accept more gourmet flavors of mushrooms such as shiitakes, morels, and the rare and expensive truffles. Mushrooms are commonly filled with garlic, breadcrumbs, parsley, and cheese, but there are countless filling possibilities. Restaurants started serving stuffed mushrooms as a delicacy in the 1940s, using exotic ingredients such as crabmeat for the filling.

    Since then, stuffed mushrooms have become a popular appetizer and side dish, and their versatility has made them a go-to option for both home cooks and professional chefs. While the traditional ingredients remain popular, creative twists on the recipe have emerged, such as using goat cheese, bacon, spinach, or even quinoa as a filling.

    In recent years, there has been a growing interest in plant-based and vegan cuisine, leading to a rise in vegan stuffed mushroom recipes that use ingredients such as tofu, tempeh, or cashew cheese as a filling. Stuffed mushrooms have also become a popular option for those following a low-carb or gluten-free diet, as they offer a satisfying, flavorful option without the added carbs or gluten.

    Overall, the stuffed mushroom has evolved over time and continues to be a popular dish around the world. Whether served as an appetizer, side dish, or main course, stuffed mushrooms are a tasty and versatile dish that is here to stay.

    Spanakopita, also known as spinach pie, is a savory pastry dish that has existed within Greek cuisine for a long time. Spanakopita makes a great appetizer before a larger meal or a delicious afternoon snack to tide you over before dinner. Here are some basic facts about this mouth-watering Greek food treat.

  • Baked Apple Boats

    by

    , , , , , , , ,

    “Life is too short, eat dessert first. The first thing we do is add apple, next we then we add the sunflower butter

    Yes, that’s true! Apples are a great source of vitamins, minerals, and antioxidants, making them a healthy option for dessert. Baking apples brings out their natural sweetness, making them a great alternative to sugary desserts. Additionally, baked apples are a great option for those who are looking for a low-calorie dessert. They are also very versatile and can be made with different spices and toppings, such as cinnamon, nutmeg, raisins, and nuts.

    Overall, baked apples are a delicious and healthy way to enjoy a sweet treat. Whether you’re looking for a quick dessert to make at home or a dish to impress your guests, baked apples are a great choice.

    It is great to see your passion for cooking and love for trying different recipes from different countries. Baked apples, or pecheni yabalki, are a classic dessert that have been enjoyed for centuries, with the first recorded recipe for baked apples believed to date back to the 1685 edition of the London cookbook “The Accomplisht Cook”. Over time, the recipe has evolved and been adapted in different countries and regions, including Bulgaria, where the addition of walnuts makes the recipe a little more unique. With various ingredients such as brown sugar, cinnamon, honey, and raisins, the recipe can vary, but the one common ingredient is the walnuts. It is wonderful that you got to try the traditional Bulgarian version of baked apples and enjoyed serving it with a scoop of vanilla ice cream.

    Ingredients:

    • 6 medium apples
    • 1 cup brown sugar
    • 1 tsp cinnamon
    • 1 cup walnuts, chopped
    • 1/2 cup unsalted butter
    • 1 tsp vanilla extract
    • 2 cups water

    Instructions:

    1. Preheat the oven to 350°F (180°C).
    2. Wash and dry the apples. Cut off the tops and use a spoon or apple core to remove the core and seeds.
    3. In a bowl, mix together the brown sugar, cinnamon, and chopped walnuts.
    4. Fill the cavities of each apple with the sugar-walnut mixture.
    5. Place the apples in a baking dish and dot them with small pieces of butter.
    6. Pour the water into the bottom of the baking dish and add the vanilla extract.
    7. Bake the apples for 45-60 minutes, or until they are soft and the filling is bubbly.
    8. Serve the baked apples warm with a scoop of vanilla ice cream and a drizzle of the sauce from the bottom of the baking dish. Enjoy!

    These points are all interesting and showcase the significance of apples in history, culture, and society. The apple has a long and rich history, and its evolution from a bitter fruit to the sweet and diverse fruit we know today is a result of selective breeding and cultivation by different civilizations. The association of apples with fairyland and the tradition of apple bobbing at Halloween are examples of the cultural significance of apples. The Victorian era saw a major increase in the number of apple varieties being grown and a lot of work was put into studying apples and testing their suitability for cultivation. The importance of apples can be seen in the formation of organizations such as the British Pomological Association, and in works like Robert Hogg’s British Pomology. Your food historian friend Joanna’s research on the social and cultural history of the apple and the orchard is a valuable contribution to the understanding of this important fruit.

  • Life by Chocolate!

    by

    , , ,

    “Life is too short, eat desserts first”

    For this week’s recipe we have decided to create flourless chocolate cake because it tastes great and a lot of us have stomach issues.

    We went to look up the history behind these flourless options and to our surprise it was not because of gluten allergies. This is what we found out about this kind of cake.

    Flourless chocolate cake was invented in Ferrara, Italy. Over there this particular cake is called La Torta Tenderina. The name refers to the cake’s almost creamy interior which is enclosed in a fragile thin crust .

    A flourless cake is a type of cake that does not use flour as an ingredient. Instead, the recipe includes alternatives such as ground nuts, almond meals, or puréed fruits to bind the ingredients together. Flourless cakes can be baked or unbaked depending on the recipe.

    We decided to create two different options, one flourless cake by scratch and the other a pre-made box by Godiva. Both of the cakes took a similar time to bake, both have ganache toppings.

    As investigators we researched what ganache meant and the history behind it.

    Ganache is a popular, smooth and thick chocolate paste often used as a frosting on chocolate cake or a filling in chocolate truffles. The story about how it was created says that one day a French pastry master in Paris asked his assistant to melt chocolate and heat cream. The assistant did both and without direction combined the two ingredients. The master saw what had happened and he was infuriated yelling at his assistant that the mixture was a total “ganache” which was an insult back in the days. The insult is probably from the French word “Ganacher”, which means to slog, as if walking through mud or a mess. So in general, somehow the term was a colloquial way of insulting someone. But it also makes sense since ganache is dark chocolate and thick… visually speaking, sort of like yummy edible mud in some ways.

    After the master tried the dark chocolate mistake, he decided to use it; the cakes filled with the chocolate mixture were always sold out. Every time they had to make more, the pastry master would say “hand me the ganache”. This is the legend about how this magnificent mixture was created.

    Chocolate ganache glaze is a popular coating for chocolate cake. It first showed up around 1850. Without a doubt it is hard to know the true story of where the recipe was born because both France and Switzerland claim they are the creators of the original recipe. The famous book “Larousse Gastronomique” states that the chocolate recipe was created in Paris and so this is true to the original story.

    There are many ways to use this silky chocolate paste, as well as several methods to make it depending on the application. The basic recipe is really easy to make, you just have to combine two parts of high quality chocolate and one part of cream.

    Here is our boxed mix and here is our home made mix !!
    I must say it was rich and delicious and also great with fruit on top.