Month: August 2013

Friday Foodie Funnies, ep. 1

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It’s an exciting day here in the Kitchen!  Well, actually I’m in the dining room, but that’s beside the point.  It’s Friday and the start of the weekend (a long Labor Day Weekend mind you)!  And what’s a better way to start the weekend than with a little fun!  Of course, since this is Jereme’s Kitchen, why not focus on food?  Now I’ve done a couple of posts like this before (and I’ll probably show some of those again), but it was sporadic at best.  This time I’ll do my utmost to make this a regular feature.

 

These are just some things that I’ve found perusing the Interwebs or that have been sent to me because folks thought I could appreciate them.  So I thought that I’d share this goodness with my faithful readers.  Maybe you’ll find a bit of yourselves in these posts.  Enjoy!

Some insight on my reasoning. . .
Some insight on my reasoning. . .

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#AskJamieOliver turned into ,”Hey, Jamie…how am I supposed to eat like that when I’m poor?”

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#AskJamieOliver turned into ,”Hey, Jamie…how am I supposed to eat like that when I’m poor?”.

Just read this and it touches on the intersection of the issues of poverty and food / nutrition.  Will reading this solve the issue?  No, but I would like to think that this would help folks better understand the plight of poverty.  Please give it a read.  Maybe it will inspire some action.

Gluten-Free Caramel Nut Brownies (a.k.a. Failed Rocky Road Brownies)

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Who doesn’t like a good brownie?  I know I do.  This is my take on a good brownie recipe with a little twist.  Originally I had wanted to do a Rocky Road recipe but it didn’t quite work out.  So this really turned out to be more of a Caramel Nut Brownie, which is still good and tasty!  See, what had happened was I had added the marshmallows to the recipe, but in the process of baking they had melted down to form a caramel-ly nugget in the brownie.  It tasted great, but not exactly the intent.  But that’s how we got penicillin, right?  Well, not really but same principle.

Caramel Nut Brownies!
Caramel Nut Brownies!

On another good note, these are actually gluten-free.  Brownies are one of those things that are easier to make GF since the ratio of flour in the recipe is quite low when compared to a cake.  So you could just swap out the flour with anything that you have on hand, like bean or coconut flour.  I had some GF flour and some xanthan gum on hand so that’s what I used.  Yay me!

Breakfast of champions!
Breakfast of champions!

This recipe was adapted from Ina Garten / Barefoot Contessa and you’ll need a half sheet pan.  Here’s what else you will need:

  • 4 sticks unsalted butter
  • 1 lb., plus 12 oz. semisweet chocolate chips
  • 6 oz. unsweetened chocolate, chopped
  • 7 large eggs
  • 3 T. instant coffee granules
  • 2 T. vanilla extract
  • 2 1/4 c. sugar
  • 1 c. gluten-free flour
  • 1/4 t. xanthan gum
  • 1 T. baking powder
  • 1 t. salt
  • 2 c. chopped walnuts
  • 2 c. mini marshmallows
  • 2 T. cornstarch

1.  Preheat your oven to 350  degrees F.  Now butter and flour your half sheet pan and set aside.

2.  In a heatproof bowl, melt the butter, 1 lb. of the chocolate chips, and the unsweetened chocolate in a double-boiler.  Allow to cool.

3.  While the chocolate is cooling, in a large bowl mix the eggs, instant coffee, vanilla, and sugar.  Once combined, gradually add the cooled chocolate mixture.  Let cool to room temperature.

4.  In a medium mixing bowl, sift together your flour, xanthan gum, baking powder, and salt.  Add this to the chocolate mixture and stir to combine.  In a small bowl, toss together the walnuts, marshmallows, and cornstarch.  Add them to the batter and incorporate.  Pour into the prepared baking sheet.

5.  Bake for 20 minutes, then gently drop the baking sheet onto the oven shelf to help any excess air escape from the pan.  Finish baking for about another 15 minutes, until done (test with a cake tester).

6.  Allow to cool completely.  Cut and serve.  You could dust with a little powdered sugar if you like.

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Here you can see what I mean about the marshmallows melting down into a caramel nugget, right in the center of the picture.
Here you can see what I mean about the marshmallows melting down into a caramel nugget, right in the center of the picture.

Fall is almost here!

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Fall is my favorite time of year.  I love everything about it — the smells, the cooler days, the crisper nights, the colors, the pies, Halloween, Thanksgiving, volleyball and football start up again — what’s not to love?  Alright, I admit there is one thing I don’t like — cleaning up all those damn leaves on my property.  I own about an acre of land with maybe 20 giant oak trees.  So the leaves can pile up and pile up quickly.  And unlike in some neighboring cities, I can’t just push my leaves into the road, so I either have to do it myself or hire someone else to do it.  But that’s a whole other issue. . .

this sums up Fall for me.  you do need to add "volleyball" somewhere on here though.  in big gigantic letters.  like all over the place
this sums up Fall for me. you do need to add “volleyball” somewhere on here though. in big gigantic letters. like all over the place

Anyhoo, I saw this the other day on Facebook and wanted to share.  This appeared on my feed from the magazine Midwest Living.  This sums up everything that is awesome about Fall and I wanted to share it with y’all.  What do y’all like about Autumn?  Just let me know — either here or on Facebook!  I gots a recipe for some Gluten-Free Rocky Road Brownies coming up later this week, and hopefully some other fun stuff.

Stay tuned!

Spotlight on local coffeehouses

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Here’s one of those “lost posts” that I had mentioned before.  This was originally scheduled to go out last year so it may be a little bit dated.  But it’s still applicable since students are coming back into town and the coffee shops are going to be even more packed.  Anyhoo, these are a couple of my favorites.

Just a quick post here.  The site Serious Eats just did a spotlight a few weeks ago on where you can get some good coffee here in Michigan.  And two out of the four selected just happen to be in town!  I happen to love both of these places for two completely different reasons.

So let’s start out with one of my favorite hang outs — the Ugly Mug in Ypsilanti, MI.  This place holds a special place in my heart because it was the first coffee house that I found when I first moved to the area that didn’t begin with a “Star” and end with a “Bucks”.  But besides that fact, they brew a damn good cup of coffee.  It’s a down-home, down-to-earth kinda place where they happen to roast beans on site — huzzah!  It’s just a couple of blocks from Eastern Michigan University and is loved by locals and visitors alike.  What’s great is that they also host a series of different events, ranging from workshops, to art shows, to tastings, to poetry readings.  And if you are having some problems with your own home brewing equipment, staff will be more than willing to help you out as best as they can.  Be sure to visit their Flickr account on their Links menu and check them out on Twitter.

It’s the Ugly Mug!
He helped make the coffee.
I usually get the Almond Joy

The other local coffeehouse found in the fabulous Nickels Arcade landmark is Ann Arbor’s Comet Coffee.  This place is relatively new, being around for a couple of years, and it has a completely different feel from the Ugly Mug.  It has a modern, sparse feel which is set up in a small store front in the Arcade.  What makes this place unique are the methods that they use to make their coffee.  Each cup is brewed individually at specific temperatures, and what you get is one of the best cups of coffee around.  The coffee isn’t brewed, but “pulled” through a porcelain cones into individual cups.  Since everything is done on a individual basis, there is no risk of having a cup of coffee that has been sitting in a carafe for a few hours.  Plus, following this method helps preserve some of the more subtle notes and flavors in each cup.  And being literally across the street from the University of Michigan helps foster a strong following among students and faculty.  But non-students, and even Spartans (Go State!) love this place 🙂

Yay! Comet Coffee!
Japanese Iced Coffee — so good!

Now if you include Astro Coffee in Detroit, three out of the four coffeehouses featured are here in SE Michigan.  Kudos to us!  So if you’re ever in town, be sure to visit these local gems and get yourself a cup.  And get yourself a t-shirt.  And tell them I sent ya!  And (as always) don’t forget to visit and like my Facebook pages for Daisy Cakes and Jereme’s Kitchen.  Shameless self-promotion endures!

Notes — Since I first wrote this, I actually have gone to Astro Coffee in Corktown, Detroit.  Amazing cup of coffee!  And the pics of Comet Coffee I picked up from their Facebook page.  I did double-check and get permission, but that was about a year ago so they probably don’t remember.  At least I asked first!

Watermelon Punch

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It’s August and Summer is in full swing here in Michigan.  Actually, with the weather we’ve been having here the past few weeks, it feels like Fall.  Not that I mind the cooler temperatures; I’m just hope the mild summer is not going to translate into a brutal winter.  But enough about that — nothing says summer quite like a nice boozy watermelon punch.

DSC_1426
Ready for summer!

I did just have my summer shindig recently and made this again.  I usually have 4 big get-togethers each year when I invite my close friends (actually I consider these guys to be family) and treat them to some free food and booze.  Sure this explanation is a little simplistic, but y’all don’t need to get into my big bag of crazy when it comes to planning and prep.  I actually don’t remember what else I made, other than stuff on the grill.  But I did remember this!  Making this concoction this time seemed a lot easier, but last time I was face down in my backyard all afternoon so who knows what my recollection can actually count for.  And, of course, I could not find my old recipe no matter how much I looked around for it.  So this is a whole new deal.

Here's a better shot to get a feel of the size of the watermelon.  Just a "regular" size I guess
Here’s a better shot to get a feel of the size of the watermelon. Just a “regular” size I guess

Now I really like this recipe.  I didn’t think it was overly sweet and you could still pick up on all the ingredients.  And if you are like me, you may just have a couple of portions of mint syrup just hanging out in the freezer for emergencies.

Yummy!  It's difficult to see, but this glass has my name etched into it!  Thanks to the in-laws for the gift!
Yummy! It’s difficult to see, but this glass has my name etched into it! Thanks to the in-laws for the gift!

I did hollow out the watermelon and use it as a serving utensil, which is completely optional.  I like the presentation.  If you were interested in serving it this way but don’t know where to get a spigot like this, you could check out your local brewer’s supply shop.  Here’s what you’ll need:

  • 1 watermelon (medium-sized, I guess.  Use the pictures as a reference)
  • 1/2 – 1 c. vodka
  • 1 c. cachaça
  • 1 1/2 c. rum (I used a dark 8-year-old rum)
  • 4 oz. Midori
  • 6 limes, juiced
  • 2 c. mint syrup

1.  Take your watermelon and see if it’s able to stand on its end.  If not, just cut off a small slice to level it off, making sure not to expose any of the inner flesh.

2.  Cut off the top couple of inches of the watermelon to expose some of the red flesh inside (wow that sounds a little macabre).  Using an ice cream scoop, start scooping out the fruit (berry?) and place it in a food processor.  Pulse it in batches until smooth and run the purée through a fine sieve set over a large bowl.

3.  In a large pitcher or jug, combine the vodka, cachaça, rum, Midori, lime juice, and mint syrup.  Stir to blend.

4.  Add the strained watermelon juice and stir to combine.  You can refrigerate this overnight, just be sure to mix it before hand.

5.  Pour yourself a little happy.  Add some ice if you like!

Here's the impaled watermelon!
Here’s the impaled watermelon!

Notes — you may want to run the watermelon through a very fine sieve.  you could just line a sieve with some paper towel, but that sounds like a long process. . .  if you cut off too much on the bottom to level the watermelon, it’s not the end of the world.  just be sure not to hollow out the watermelon too much or you will have a boozy, leaky mess on your hands. . . also, be careful not to take out too much of the pulp (is that the right term?).  if you are overzealous with your scraping, the hollowed out shell might crack and there’s another boozy, leaky mess. . .