deliquify

Since my husband loves ice cream, I showed him how easy it was to make his own. I asked him what type he would like and it was peanut butter. It turned out great. My youngest daughter did not finish her bowl and left it on the kitchen counter. The ice cream did not liquify as expected ice cream to do. My oldest daughter said it was not ice cream. I told her it was so she challenged me and told me to look up the definition of ice cream. In which, I did and told her this recipe does meet the definition of ice cream just because it didn't deliquify. She informed me that deliquify was not a word. Don't you just love teenagers? 

 I am no English major and deliquify is not in the dictionary. I checked several. I told her that it should be and my definition would be when a solid does not turn into a liquid as expected. She said it would mean a liquid was removed. I am really glad I see my tax dollars are paying for her to receive a decent education. So, I guess the correct nonexistent word I should have used was aliquify. The prefix a-means completely so aliquify should mean to make it completely liquid, right? Note: I am not asking my soon to be college student these questions any more.

My daughter and I did continue our discussion of deliquify. I told her that if a popular artist sang a song with deliquify in it then it would be in the dictionary. For an example, "You deliquify my heart, baby!" Right? She agreed with that statement. We did both come to the agreement that it would be a cool name for a band. "See Deliquify in concert, tonight!"

Peanut Butter Ice Cream
2 cups heavy cream
1 cup milk
3/4 cup sugar
pinch of salt
1 tsp vanilla extract
3/4 cups peanut butter
1 cup of peanut butter cups

Directions:

1. In a medium saucepan, combine 1 cup of heavy cream, the sugar, and salt. 
2. Stir the mixture over medium heat until all the sugar has dissolved.
3. Remove the pan from the heat and add the remaining heavy cream, milk, and vanilla. Stir well.
4. Add the peanut butter.
5. Stir the mixture over medium low heat until all of the peanut butter has melted.
6. Allow the mixture to cool for about 10 minutes before chilling the mixture in the refrigerator for at least an hour.
7. When the mixture has thoroughly chilled, add the mixture to the ice cream maker and mix according to the ice cream machine manufacturer's instructions.
8. When recommended, add the peanut butter cups to the ice cream machine. 

Recipe adapted from The Perfect Scoop cookbook. 

Did you already know....
-When a solid becomes a liquid, it has melted or dissolved. 
-The melting point to change a solid into a liquid varies depending on the solid.
-The melting point of water is 32 degrees F.
-The melting point of peanut butter is a lot higher than water. (The only answer I found was around 150 degrees F but it seemed too high.)

Patty Melt

Sometimes on the weekend, my husband brings us out for breakfast. It is really nice. Our first date, we went to breakfast. Sometimes, we do not arrive to the restaurant until it is the borderline between the breakfast and lunch menu. Please remember we call our son Mr. Brevity for a reason.

One of the restaurants we visit have patty melts on their lunch menu. So when I asked my husband what I should make for supper, he said patty melts. I was surprised and I knew our teenager would be happy. I didn't know what constituted a patty melt. What I found out is that a patty melt is made on rye bread. It has taken me 10 years to convince my husband to eat whole wheat bread. My husband will eat whole white bread. I knew I could never get him to eat rye bread even 20 years from now.

The other thing about patty melts is the presence of caramelized onions. I hadn't realized the steps involved to make a patty melt. I actually thought it was just a hamburger on toasted bread. How wrong was I? I will admit I used a whole white bread with cheddar cheese. My husband asked for American cheese. I will say this meal was very dangerous and I will not make it often. It tasted too good. I served it with a spinach salad.

Patty Melt
8 slices of bread (rye is the preference)
4 oz. of butter, softened
1 onion, thinly sliced
2 1/2 tsp vegetable oil
1 1/2 lbs hamburger
4 slices of cheese (swiss is the traditional selection)

Directions:

1. Preheat oven to 350 degrees F.
2. Butter one side of the bread.
3. Place the bread with the butter side up on a baking pan.
4. Bake the bread for about 8 minutes or until the bread is toasted to the desired darkness. 
5. Remove from oven and set aside to cool for a few minutes.
6. In a small skillet, heat the oil over medium heat.
7. Add the onions and saute the onions until caramelized.
8. Form the hamburger into patties.
9. In a skillet over medium heat, cook the hamburgers for about 5 minutes per a side or until internal temperature reaches around 160 degrees.
10. Once the toast has cooked, flip the bread over and add the desired cheese on top.
11. Place the baking pan back into the oven and cook until the cheese has melted.
12. Remove from the oven and assemble.
13. Place the caramelized onions on top of the cheese.
14. Add the cooked hamburger patty and top with another piece of bread with the butter side up. 

Recipe adapted from Serious Eats and Friendly's.

Did you already know........
- In 1935, the first Friendly's restaurant opened in Massachusetts.
-Two young brothers opened the ice cream shop.
-For 5 cents, the Blake brothers sold double dipped ice cream cones.
-Friendly's restaurants filed for Chapter 11 in 2011.

Butter

When I was a toddler, I climbed out of my crib and went downstairs. I took out some sticks of butter from the refrigerator and joined my younger sister. I shared the butter with her and we made a huge mess. My Mom informed me that butter isn't easy to clean up. 

 I'm telling you this story because at a certain time in ones life there comes a time when something becomes too buttery. If you haven't reached this milestone yet, then this tart is for you. It wasn't one of the popular recipes I have made from the Project Pastry Queen. This week's pick was from Alice of This Home Plate. I did learn that I liked Frangelico liquor which I don't think I've ever tried before so I'm glad I made the tart. I only say tried because you use Frangelico in mixed drinks. One of my sisters has her bartending license and I just know she has made me some great drinks but I don't ask what she is mixing. Next time she visit, can you guess what type of drinks I'm going to ask her to make? Alright, I will still ask her to make butterball shots and drinks with Frangelico.

Since it seems like I haven't had great luck making tarts, it must be the pan, right? Maybe I will just have to purchase another tart pan and then I will have better luck. Do you like my reasoning? I guess it is like purchasing a new pair of shoes. If they hurt your feet since they aren't broken in, you should purchase another pair, right?

Hazelnut Filling
1 cup hazelnuts
3 sticks of unsalted butter, room temperature
1 cup sugar
1 egg
1 Tbsp vanilla extract
4 Tbsp Frangelico liquor
6 Tbsp all purpose flour
1/4 tsp salt

Directions:

1. Preheat oven to 350 degrees F.
2. Arrange the hazelnuts on a baking sheet and toast for about 7 minutes.
3. Gather the hazelnuts in a clean kitchen towel and rub to remove the hazelnut skins. 
4. Allow the hazelnuts to cool for 5 minutes and coarsely grind in a food processor. Set aside.
5. In a mixer, cream the butter and sugar on medium speed for 1 minute.
6. Add the egg and beat for 30 seconds on medium high speed.
7. Add the hazelnuts, vanilla, Frangelico, flour, and salt. Mix on low speed until incorporated.

To make the tart:
Spoon the batter into an unbaked tart crust and bake for 40 minutes. Allow the tart to cool for 30 minutes before adding the fruit topping and any glaze. Please see the Project Pastry Queen for the tart crust and the other members variations of this dessert. 

Recipe adapted from the Pastry Queen cookbook. 

 Did you already know....
-Frangelico is a hazelnut liquor from Northern Italy.
-Frangelico is kosher and gluten free.
-The bottle is shaped like a monk's habit with a rope belt as a symbol of the monks who made the liquor over 300 years ago.

Tennessee

Occasionally, I have to travel out of state for work. If I'm going to be gone for weeks, I will ask my family if they want to visit me. My Mom, husband, and sister have all taken me up on the offer. They are so nice to me since they will bring the kids. Two weeks is a long time to be gone without little ones.

One time, I was fortunate to visit Nashville, Tennessee. My Mom joined me at first and we toured Graceland with a friend. It was an interesting tour. Then my husband and kids later joined me. While we were there, we ate at the Neely's restaurant. Everything had barbeque sauce even the spaghetti. I happen to see this recipe on Foodnetwork and figured I would give it a try. 

We liked it. It is easier to make then my sloppy joes since I am trying to hide more vegetables in it. If you like barbeque and sloppy joes, you should try it. I always know if my husband likes it since he will eat the leftovers the next day. 

Spenser's Sloppy Joes
1 Tbsp vegetable oil
1/2 green bell pepper, chopped
1 red bell pepper, chopped
4 cloves of garlic, minced
salt and pepper 
2 lbs. ground beef
1 (8 oz.) can tomato sauce
3 Tbsp tomato paste
1 cup barbeque sauce ( I used Jack Daniels original)
1 Tbsp Worcestershire sauce
1 tsp hot sauce (I used Frank's RedHot sauce)
4 hamburger buns
Desired toppings: barbeque sauce, cheddar cheese, onions, etc.

Directions:

1. In a large skillet, heat the vegetable oil.
2. Add the bell peppers and garlic. Saute for 3 minutes.
3. Season with salt and pepper.
4. Add the ground beef and stir. Cook for 8 minutes or until the meat is fully cooked. 
5. Add the tomato sauce, tomato paste, barbeque sauce, Worcestershire sauce, and the hot sauce. Simmer for 10 minutes.
6. Spoon the sloppy joes over one side of the bun and add any desired toppings.

Recipe adapted from the Neely's.

By the way, my son informed me I shouldn't take the photo with the pepper on the plate since it would make it look messy.  I know he is my food stylist but I told him it was sloppy joes and there is always some on the plate. Just so you are aware, my son wants you to know he did not approve of these photos. He is now 7 years old.

Did you already know.........
-In 1957, Elvis purchased Graceland for  around $100,000.
-Elvis had floor to ceiling carpeting in his Jungle room.
-Elvis purchased his plane Lisa Marie for around $250,000.

Life is good

At dinner time, we ask everyone what their favorite part of their day. Normally, our teenager has the most to tell us which is very nice. The other day my son said he wanted to tell us two favorite parts of his day. Afterwards, he decided to give everyone a hug including his older sister. 

When he sat back down, he said, "Oh, I forgot one person." Then he gave himself a big hug. It is nice that he thinks life is good. The day we had these potatoes skins life was good. My oldest daughter made them. She did a great job!

PW's Potato Skins
8 slices of bacon
8 russet potatoes, scrubbed clean
1 Tbsp vegetable oil
2 tsp salt
1 cups sharp cheddar cheese, grated
3/4 cup sour cream
4 green onions, sliced

Directions:

1. Preheat oven to 400 degrees F.
2. Cook the bacon and then chop into small pieces.
3. Rub the cleaned potatoes with the vegetable oil and place on a baking pan.
4. Bake the potatoes for about 45 minutes or until the potatoes are fork tender.
5. Slice the potatoes in half lengthwise.
6. Scope out the inner potato but leave a small area of potato on the skin.
7. Brush both sides of the potato with oil and salt liberally.
8. Place the skins cut side down onto the baking pan and bake for 7 more minutes.
9. Flip the potatoes over and bake for another 7 minutes or until the skin is crispy.
10. Sprinkle cheese into each potato and then top with bacon.
11. Return the potatoes to the oven until the cheese melts.
12. Serve each potato with sour cream topped with green onions. 

Recipe adapted from The Pioneer Woman Cooks cookbook.

Did you already know......
-Potatoes are native to South America.
-Potatoes first arrived in the U.S. in 1621 when the Gov. of Bermuda sent a chest full of vegetables to the Gov. of Virginia.
-Potatoes weren't first cultivated in the U.S. until Scottish immigrants planted them in 1719 in NH.