Shamleless Plug

I'm embarking on a new part of my life that is happier and going in a direction! It's really refreshing.

I was married May 19th, 2012 to a great guy I met at the C.I.A and we're go excited to embark on a life together. He has as culinary degree to match my baking and pastry degree. It's going to be a Good life.

I hope you enjoy my thoughts on food and cooking. I am but a humble baker, who happens to love cooking and embraces the joy of food.


Monday, February 28, 2011

Crispy Chocolate

The heat is turned off, my equipment is bone dry and my knife is sharpened.

I am, of course, about to embark on something I haven't done in many years. I'm going to temper lovely milk chocolate into a tasty candy bar. Creamy, sweet and crispy.

My five year anniversary with Matthew is tomorrow (March 1st!). I've been wanting to use my marble more, and I wanted to make him something special enough to put work into it, but not so ingredient dependent that I'd need to get cocoa butter, almonds and rice paper (although one day I will make nougat!).

Tempering chocolate isn't hard, and if I was someone who did this all the time it wouldn't take long. But since I'm a little out of practice, it's going to take some patience.
Thanks to my lovely fiance, I have my incredibly smooth, cool, cold retaining marble. The marbling method just feels special. Pouring a percentage of the melted chocolate on it, taking an off set and smoothing it out, and turning the chocolate into itself over and over, until it cools. Gently scraping it up and putting it back into the bowl and stirring stirring stirring.  It's a little messy, at least for me.

Something about standing there, smoothing the chocolate over the marble was relaxing. I knew the method of tempering chocolate and I had proper equipment to get there. 

The trick to melting chocolate well is to use bowl that fits into a small saucepan that allows for a lot of room between the water and the bowl. You use very low heat and chop the chocolate into small pieces without any large chunks. This allows the chocolate to melt evenly at a low tempreture. You do not want a lot of steam coming from the pot. The enemies of chocolate is direct heat and water. Both are equally bad and must be avoided at all costs. You don't want any moisture to get into the chocolate. There is nothing worse than burnt seized chocolate. It is unfixable and results in saddness and possible swearing.

It took some patience and lots of stirring, but I brought the temperature of the melted milk chocolate to 85 degrees. I poured some chocolate into a bowl to use for poprocks, and the rest for rice crispies.

It isn't anything special, you'd never find in a chocolate shop looking like this, but it's tasty and simple. I know Matt will be really happy with it and love that I made it for him. I just hope I can make it last to our actual anniversary and after that for more than a day.  

Marbling the chocolate to allow it to cool

Pop Rocks chocolate, nothing too special, but still interestingly fizzy

This demonstrates exactly why I am not a cake decorator. Piping skills are not my forte

So Happy Early Anniversary Matthew dear! This time next year we'll be planning a wedding!

Saturday, February 19, 2011

Whoopie Pie Filling

I'm not going to lie to you...... I have two small glass bowls of whoopie pie filling in my freezer.

What is a whoopie pie, you say? What is it filled with, you ask?

Whoopie pies are similar to a Devil Dogs.  Traditionally they are flat disks of chocolate cake, filled with a vanilla marshmallow filling.

There are many creation stories with whoopie pies, ranging from the classic and rewarding baking mistake to being of Dutch Amish country origin. Wherever they are from, whatever variety they are, they are delicious. A good whoopie pie needs to have cake thin enough to not overwhelm the airy whipped filling, but not so much filling it squishes onto your fingers. Simple syruping the cakes is prefered.

I've made whoopie pies twice in the past month. Both times I've been left with superfluous filling. What's a girl to do? It contains some of the best confectionery ingredients: butter, powdered sugar, pure vanilla extract and of course, the multi-functional, light and creamy Marshmallow Fluff. Whip it on the paddle with a few other buffers and you have a Marshmallow Freak's icing: fluffy, airy, light, vanilla, sweet. I could never waste ingriedents! I could use it again for another dessert!

...At least that's what I told myself. 24-Hours later I found myself digging a spoon into the semi-soft mass of white. At the most frozen it feels a little like rolled fondant, but when it thaws it looks more like the wonderful bucket of tacky ooblecky fondant at school..I think I was the only one in the class that liked that stuff. Shockingly sweet, it melts in your mouth mouth. Subtle vanilla, all marshmallow goodness.
..Yes, I know I have a "problem" with sweets, and I'm sure my confectionery and baker peers would support my slight issues with marshmallow and all things icing.

I'm only about halfway through the first glass bowl, sporadically touched when I'm craving something sweet, and I haven't really touched the second one yet, so maybe I'm not beyond hope.

Wednesday, February 16, 2011

Chicken Pot Pie Part Two

There are so many ways to use a left over roasted chicken: chicken quesadillas, chicken salad, chicken and biscuits.Chicken casserole, chicken wraps. On and on and on.

But the best way is making chicken pot pie. I've had a few pot pies in my day, and the only way to make it is with a roasted chicken. I've never been a  fan of boiled chicken, but I enjoy poached.  The flavor of roasted is so much better. But if you insist at least do more than salt, pepper and basic mirepoix. Whether it's one chicken or 10, it's worth the effort. That's what leftovers are for, right!?

No, a roasted chicken adds to the party. Moist and plump, a properly seasoned roasted bird adds flavor to the pie.

I have a little over 5 pounds of chicken. We used a little last night to make quesadillas, but I feel adventurous like filling some time today, and want to make some pot pies. A fun undertaking. I like to get my hands wrist deep in chicken fat. It makes me feel productive. 

For this pot pie, I chopped carrots, parsnips, potatoes and onions. Very traditional and basic. But I sauteed the onions with finely diced mushrooms and tossed in some corn towards the end. The best part about any pot pie or casserole is using up ingredients. I'm a big fan of not throwing out things if I can help it.

I'm making the crust, but if you aren't very handy around crust, the refrigerated store bought stuff is awesome, too. I'm using the basic ratio, although I'm doing half butter and half shortening. Which is my preference, some swear by using all of either, which is fine, too. It's "Grandma's secret recipe!!", because fat, flour, water, and salt is a secret. But really, it's not. It's a basic ratio that every baker and chef knows. 3 parts flour, 2 parts fat, 1 part (ice) water. 3-2-1 pie dough. It's the first thing I made in my first Baking Principles class at the C.I.A. It's going to be full of tender flaky goodness.

As for the creamy binding filling, I allow myself one act of "cheating": cream of chicken soup. The only reason for this is it is always consistent. You know it will thicken and moisten properly and you know what to expect. I add the water according to the can, and season it accordingly with salt, pepper, garlic/onion powder and paprika.

I have a huge treat today! For Christmas, Matt gave me a beautiful marble slab. And I cannot wait to roll the dough out on its smooth cool surface. It's so pretty and smooth and sexy. It's all I can do to not shiver when I run my hands across it...I'm sure you can relate and appreciate this. It's the ultimate luxury to me.

....Anyway.....The dough rolled out beautifully. No sticking, no tearing. Smooth and silky.  The pot pies came together really well.  Slightly pink from paprika, the filling poured thickly into the shells.


I crimped and wrapped the two pies and put one in the freezer for a later meal, and one in the fridge for tonight.

The pie baked into a soft brown bubbly, savory smelling filling pie. This is the part that I am always uncertain about. Pull it too early, and the filling will run. Pull it too late and the filling will be dry and the crust over baked. Still haven't quite found that happy middle ground, but I'm happy with the runnier side because by the time we go to eat the leftovers the liquid seems to redistribute itself into more freestanding slices.

The crust was perfect. Flaky and tender. Thanks to my education and possibly Alton Brown. It served as a fantastic vessel for the filling, sturdy, but not tough. The inside was well seasoned with plump chunks of chicken peeking out with the assorted root vegetables. Other than the fact I really should have given it about a half hour to rest it was tasty.

For the two of us, a 9 inch pot pie goes a very long way. For the average sized family, it'll be deliciously filling with a salad.

I don't think it's any more or less labor intensive than the average family meal if you account for a leftover chicken and store bought crust. Who doesn't love a creamy, meaty, vegetable filled flaky pastry on a cold day anyway?



Pretty, pretty, pretty marble





Sunday, February 13, 2011

Beef Stew, Raspberry Lambic and Chocolate Mousse

"I'm not sure if the Raspberry Lambic will go well with the stew, but damn it's good!" I say, enjoying a sip of the aromatic raspberry Belgium beer.

Matt's bustling about the stove, finishing the beef stew, seasoning, thickening. Good smells and noises. The Raspberry Lambic is a treat. Matt gave it to me for Christmas, which was hilarious, as I gave him a bottle of port. But the Lambic we saved for today. It is cold, full bodied and tastes like fruit soda. It's deep purple with a pleasantly fizzy mouth feel.  It's a beer that doesn't taste like beer; it's sweet and fruity. I'd peg it for more of a dessert beer, if such things exist.
But I don't mind if it doesn't pair with the beef stew. Its bubbly sweetness will go well with the salty full bodied of the stew. Very palette cleansing.

The sauce was very impressive. Rich and bold with a slight peppery kick to it. Carrots, parsnips and mushrooms poked out of the richness. Falling apart cubes of beef nestled in with the root vegetables and pearl onions.

This beef stew is amazing. It was better than almost any stew I experienced at school.

The chocolate mousse parfaits could have done with slightly better presentation and chocolate cake, but they will be tasty, especially since I soaked the bottom cake layer with rum, and the second with vanilla simple syrup.
The mousse parfaits aren't bad, really. I think next time I'd use chocolate cake and a darker mousse. But it tastes like fresh chocolate marshmallows right off the kitchen aid. The rum was a biit too much, but no complaints!






Saturday, February 12, 2011

Hangover Pizza

A cozy restaurant is home to the quirkyily named "Hangover Pizza"

My mother and I visited my sister in Astoria, NY for lunch, to see her apartment and to walk around.
Our brunch location, Vesta is small and decorated with black and white photography art, a few tables and local wine on tap.

I wasn't sure what I wanted to try. I was craving a burger, but knew I can get a burger anywhere. But hangover pizza? With sausage, potato, pancetta and fried eggs? That sounded delicious even without a hangover.

When it came to the table, it easily could have fed all three of us. Two fried eggs nestled on top in the middle, the yolks barely cooked, and a little of the surrounding whites shimmied.
The crust was thin and crispy. I carefully slid the eggs off the pizza and poked at the yolks until they ran, and used it as a dipping sauce. The whites were sandwiched in between the crust with all the salty meaty fillings, the hot stringy cheese. The sauce was tangy and spicy. Getting a bite of each combination was pizza harmony. I was completely absorbed in my food.
Meanwhile, my sister's thick cut whole wheat french toast was airy, soft and sweet. Not soggy or too eggy with coating. It didn't really need more than the jam that came with it. My mother's Bankie: fried eggs on top of poltena, mushrooms, asparagus topped with a fried egg, was creamy. I haven't had polenta in a long time but if it was cooked as well as this I'd be adding it to my rotation of meals.
Everything was incredible. The local wine on tap was neat and pretty tasty. It's something I rarely, if ever see. The restaurant had a laid back feel to it.
We all shared eachother's meal, and my pizza was nearly finished. I could have polished off the last two slices without a problem. Something my sister assured me would not be anything horrible or looked down upon. I considered it, but thought about how delicious it was and how much more I could enjoy it the next day. To my delight they wrapped up the egg, too! Awesome.

I didn't take my camera, and I wish I did! But there's a photo on yelp, and it hardly does it justice.

Later, we visited Parisi, an Italian bakery in Astoria. When we first walked into the small bakery it was empty, but within 3 mintues the line was out the door. I had no idea what I wanted. I was yearning for the butter cookies filled with jam or dipped in chocolate, but did I want something more Italiany? Or did I want fresh bread or a New York Black and White?
I opted for the butter cookies. Chocolate jam filled and some chocolate dipped. My mother got eclairs, elephant ears, a linzer tart and canolis to take home for everyone. They filled the canolis to order, so the shells were flaky and crisp and the filling was creamy and sweet. If I had canolis like these in my youth, I'd probably like them a lot more now. And been spoiled with good pastries.
I waited til we got home to try the cookies. This is how Italian butter cookies should taste. Tender, buttery, and just the right amount of moist crisp. I wish I had gotten a whole pound. But of course there's always next time!
In my area, we have maybe four real bakeries...or at least what I'd call bakeries. In Astoria there's about four bakeries for every other block. It seems like every other block there is a bakery, restaurant and convenience store for each local ethnicity: mainly Greek, Italian and Spanish. What a luxury to live in such a place!

Blocks of all restauarants. Butcher shops with pigs dangling in the window, saying "Hey. I'm a pig. Hanging in the window next to a skinned lamb. Don't you want to buy me?" Yes. Yes I do.
Anyway, I was surprised by how reasonable the prices was. In Fairfield county you expect high prices for any bakery, weather they deserve it or not. But two cappuccinos, a hot tea, half a pound of decadent cookies, a biscotti and a lemon cookie was only about $13.

All in all a crazy delicious day.

Thursday, February 10, 2011

Chicken Nuggets

What do you think of when you think of Chicken nuggets? Is it childhood dinners of amoeba wonky shaped chicken from the freezer with a side of mac and cheese? Or sitting down to a happy meal with pink goo compressed into a "chicken nugget"?

Ask a dozen children what their favorite food is and chances are chicken nuggets are on the top 8. There's even a Tyson commerical vouching for that fact.

I was  am a chicken nugget lover. From Purdue's Fun shapes as a child to Trader Joe's "Drummets", even the alluring veggie nuggets. As long as it was crispy and had a good dip to go with it, I was and am a happy camper.

Now my tastes have changed. My chicken nugget with a side of fries has grown into something slightly more sophisticated. I've traded in fries for salad. And I've traded in the frozen stuff for my own fresh variety.

I made chicken nuggets tonight, and as most things are, they were better than the frozen stuff you can buy. They take a little longer to make, but they are worth the time.
Some people might think making your own chicken nuggets is a grievous task. Well...I suppose if you have a few kids, and you and your spouse work (if you have one) and you just got off of work and soccer practice and there's homework to be done and..... Yes. I totally get you....And you're killing my argument, buddy. Stick with me for a second.

But there's something you might not realize. Chicken nuggets require pantry ingredients. The only thing you need to buy or thaw out is the chicken breast or boneless/skinless chicken thighs.A little prep work and bada bing! You have dinner.

I took out skinless chicken thighs from the freezer this morning, and when Matt got home, he deboned and cut them into small chunks. Two chicken thighs yielded 14 nuggets. He dredged them in flour, egg and our own seasoned breadcrumbs and set them aside. It only took about 15 minutes.

Neither of us were very hungry yet. Well, I was, but I didn't want to eat so early. So I threw in potatoes to bake, washed lettuce for a salad and let the chicken nuggets sit on the counter.

When we were getting ready to eat and the baked potatoes were done, I heated up a medium pan with a shallow amount of oil. I only fried 7 at a time; about 3 minutes per side.
They bubbled and made that lovely noise. You know the noise. The sizzly cracking noise that instigates hunger?  The smell of frying breadcrumbs ascends the nose. When you turn them at just the right moment when they are the right shade of golden brown without even checking them and you think "Damn, I'm good!".

These chicken nuggets really aren't bad for you. If cooked at the right oil temperature you'll be enjoying perfectly crispy, non-oily chicken nuggets. They're possibly a little better than the brands: You know every ingredient going into the meal. No Sodium Phosphate, no Potassium Lactate, no Guar Gum, All of these ingriedents can be found here on a package of Purdue Fun Shapes chicken nuggets. But with your chicken nuggets you have chicken, egg, flour, and the bread crumbs (and bonus points if the bread crumbs are all natural!).


And they are delicious! Chicken nuggets made by hand are crispy and flavorful. The trick is you buy or make the breadcrumbs plain, and then season to your own taste. None of that "Italian Seasoning" if you don't want it. How about Spanish? Or you just want to go to town with a lot of paprika?


But my winning argument is this. If you're a busy parent, these can be made ahead of time. Got some time Sunday night? Prepare a batch of chicken nuggets. Only don't cook them. Wrap and keep in the fridge and if you plan on eating them in two or three days you're golden (brown).


Meanwhile, our dinner came out fabulously crunchy. All kinds of crunch. The prep and cook time was only about 25 minutes. We paired it with a simple salad, the wet crunch of iceberg marrying the dry crisp of the nugget. Add a drizzle of honey Dijon dressing and you have all kinds of captivating flavors going on. 


I wish I'd remembered to take a picture, but the nuggets looked like mini chicken cutlets. I really like using boneless/skinless chicken thighs for nuggets.Thighs are a little firmer than chicken breast, so for me they aren't my first choice for baking. But chicken thighs in nuggets is perfect. The flavor of the chicken is compressed in the thighs, and you don't really notice the firmness when they are sliced in bite sized pieces.


Making your own chicken nuggets is less embarrassing than having a package of drummets in your freezer. They are slightly impressive looking sitting on a bed of salad greens. Or stabbed with toothpicks with a fancy cheese dip on an Hors d'Ĺ“uvre platter. Even on your kid's dinner plate.


Trust me. Try making your own chicken nuggets once, and you wont regret it.

 








Monday, February 7, 2011

Fresh Tortillas!

I'm in the mood for some soft tacos, but we only have two tortillas. I'm not one to run out to the store for one thing, so the only solution was to make my own! I haven't made tortillas of any sort since school, but I remember them coming out well enough for me to have another stab at it.

The recipes online were all very similar when it came to flour/baking powder/fat/liquid amounts. Some swore by lard, while others said oil or shortening. But this recipe caught my interest with her photos, story and plethora of recipes.

I'm excited for it. I found the recipe from another blog if you'd like to check it out.  Meanwhile, it's an awesome website and I recommend spending a little time sifting through it. Anyone who has a recipe for bacon jam on their site is cool in my book.

So, I started these at about 3:45. I wasn't in a hurry and I knew ten or fifteen minutes of extra resting wouldn't hurt. I didn't roll mine out to as big as her recipe called for, but I figured by the time I got to cooking them I could hand stretch them accordingly.

By 5 I was ready to cook them,  The tortillas were soft, elasticy and ready to cook. I'm lacking the proper cast iron skillet, so I have to settle for my overly large, deep frying pan.

I love the way the air bubbles expanded and browned, and the ease in which the tortilla slid along the pan without any fat in the pan. It was all I could do to not swipe it and eat it directly out of the pan. A quick turn and 45 seconds later, my first tortilla was out of the pan.
These are the best tortillas I have had in a very long time. They actually have a texture and flavor. They're soft, and tender and warm. What have I been missing? They were good on their own.

Matt and I put together our plates and sat down. I ripped off a small piece of warm tortilla and piled a little sour cream, caramelized onions, corn and chicken. This was incredible! It actually brought something to the party other than a vessel in which to carry tasty fillings. Actually, we don't even really need anything with the tortillas. Matt and I can probably just sit here and eat these plain or with a little bit of fresh salsa.

I'm totally hooked. These tortillas have a bit of inactive time, but it's a relatively quick and such an easy recipe. It brought so much more to the meal and the quality was better than any brand name tortilla.

Thanks, Homesick Texan, for such an awesome recipe. I can't wait to look through your wonderful blog more and find another recipe to try!

Friday, February 4, 2011

Cake Batter Cookies

There's nothing wrong with cake mix. The consistent yielding product, the ability to doctor it up, and its multi-use is inexpensive and tasty.

I like to keep a batch of cookie dough balls in the freezer. It's just the two of us. Two people cannot and should not be eating dozens of cookies. With cookie dough in the freezer you have fresh baked cookies on hand all the time! It's a wonderful thing.

The cake mix cookies use few ingredients, and are open to your own interpretation of fillings.Very thrifty, and you aren't compromising taste or quality for the sake of thrift either. I mean, sure, at a real bakery or cafe you can get gourmet cookies that are outstanding and possibly gigantic. But for two people who like to enjoy a fresh warm cookie once or twice a week, they do the job.  Warm and gooey, with a cold glass of milk?  No one can refuse such simple goodness.

For my cookies, I used mini chocolate chips, a sprinkle of white chips, and a smidgen of dried diced pineapple. Moist, soft, and just enough balance of everything.

For your entertainment, here's the recipe. I bet you have a box of cake mix in your pantry right now that's dying to be used! 

1 box of cake mix. Any kind, any flavor
2 eggs
1/2 cup oil (or one stick melted butter or margarine)
1/2 cup oatmeal (I choose to run mine through a food processor to make it more flour-like)
1 tsp vanilla
Combine in a bowl, adding a few tablespoons more water if the dough is too dry, but you want it to be a little like wet sand.
Add in
1 cup of any kind of filling you like, in any amounts. Small pieces of dried fruit, assorted chips, sprinkles, M&Ms, even chopped candy bars.

Mix well and drop by the spoonful onto greased cookie sheets. Bake at 350 for 8-10 minutes. Or take spoonfuls, roll into balls and place into rows on a small cookie sheet. Place in freezer for at least 30 minutes. Transfer into a freezer bag and freeze until you need a cookie! Just let the cookies thaw for about 10-15 minutes before baking as above.  I found the recipe here, where there are four other cake mix recipes.

This is a really fun idea for parents who want to have a baking activity for their kids but don't have the time, ingredients or patience. It only takes about 15 minutes and they can put in whatever fillings they want. Happy experimenting!

Thursday, February 3, 2011

Sesame Chicken Jeopardy

Brown rice is on the stove, the sauce is prepared and needs to cook. The chicken is "marinating" and the dry batter is ready to meet the liquids. Will this happen? Will I successfully prepare that crispy, sweet saucy, crunchy, so bad for you but so delicious sesame chicken?
I have a recipe and a hope. I hope that will be enough to throw together an American dish created by Chinese Americans.

Matt is slicing up Brussels Sprouts to stir fry. My only worry is the sauce wont come out sweet, spicy and tasty. But in case of something tragic we have some Hoisin and Rooster Sauce in the fridge. 
The kitchen is ripe with the mingling scent of a bleached sink, sesame oil and cooking brown rice.

The recipe for the batter and sauce was pulled from different recipes from the web. The Chinese cookbooks I leafed through at the library had similar ingredients....But being me, I have a difficult time justifying measuring a quarter teaspoon of salt or a tablespoon of soy sauce when I can just as easily do a dash and a few shakes of the bottle.I have no problem measuring something to the gram when I am baking or at a job. But when it comes to home sauce cookery you can usually get away with measuring a few spices.  

I forgot today started Chinese New Year!  I'm glad I remembered, or we'd be getting ready to eat sauteed chicken with Brussels sprouts and some kind of potato. Don't get me wrong, that's a great meal. Except when I have an excuse to eat deep fried Chinese food I rarely like to turn it down.

I really hope the sauce comes out well. We've all had our fair share of bad Chinese Takeout that tastes like they tossed your fried chunks of chicken in sweetened ketchup. Sigh....what a waste of calories. We have this place called Ching's Kitchen in town. They have the most amazing fried pork dumplings. Their vegetables always taste fresh and always end up cooked just exactly how I like them. Every protein I've eaten from pork to tofu are wonderfully sauteed, steamed or deep fried. . Their sauces never too sweet or too salty or too thick.  I know I can never copy their greatness, but I hope to manage something edible.

....This sauce is a complete pain. The liquid to cornstarch ratio is way off, I only used about an 1/8th cup rather than a quarter cup. But it was still way too thick! So now I have about 3 cups of sauce that is just 'okay'. I had to add in three times the vinegar, twice the water to make up for the thickness, and twice the soy sauce. A touch of ginger helped. But still, it's only okay.
I wonder if I called a restaurant and asked for a pint of their General Tso's, or their Sesame sauce. It would be weird and kinda embarrassing, but I wonder if they'd sell it to me. Probably not.

After squeezing in half an orange and a splash of fruit juice, the sauce is passable with the chicken, and I'm through playing with it. The brown rice is okay, but the Brussels sprouts were a little undercooked. The sauce was really thick, even after cutting it with more water and more vinegar. On one hand the meal was edible, but could have been better. But on the other hand, all that vinegar made my pot get cleaner and shinier than it has in a long time.

So there's that.

Also, this is my 175th post! Awesome! 

Tuesday, February 1, 2011

Braised red cabbage, the recipe

I've been talking about braised red cabbage, people seem to be interested in it, I wanted to share the recipe!  This recipe will serve about 2-3 people.

Stovetop Braised Red Cabbage
Half a medium onion, chopped.
A quarter of a head of red cabbage, sliced on the thinner side.
3 tablespoons apple cider vinegar
4 tablespoons sugar or honey
Quarter cup water
Salt and pepper to taste, plus a dash of cinnamon
  • Saute the onions in a medium saucepan until soft. Throw in the cabbage, vinegar, sugar (or honey) and water and mix well. 
  • Cook uncovered for about 20-25 minutes over medium/medium low heat, stirring occasionally but attentively. You might need to add a few tablespoons water as it cooks.
  • As the cabbage cooks, it will look like the purple is fading from the cabbage, but as it continues cooking down the cabbage will condense into this wonderfully dark purple color. The water will reduce and all the flavors will begin to condense.
  • Since cabbage can be eaten raw, it's up to you when it is done. It is generally done when it is tender, soft and has a little bite to it. But if you prefer it a little softer or crisper in either direction wont cause any harm!
  • Season to taste and add the dash of cinnamon. You might want to add a little more sweetness to it, or a little more vinegar, but only do so a little at a time. You'll probably want to add a little more sugar. And by "season" I mean add the spices and seasonings you like: salt, pepper, garlic/onion powder/chili powder. Trust me on the cinnamon, it really makes the flavor of the cabbage pop!

Braised red cabbage is so tasty! It's in season, inexpensive and red cabbage is full of nutrition! What's best of all is it is sweet and delicious.

I never thought I would eat cabbage, and here I am excited to share a recipe for red cabbage with you.

Try it out, it's a nice change from the usual vegetable side dish!