Sharpening Those Skills!

Since starting this blog just about a month ago, I have had several people ask me questions about the various different cutting techniques that you find when you read through recipes.  I heard, "How do you know what a recipe means when it says something should be "chopped"?" and "How is cubed different than minced?" and, my all time favorite, "Why are recipes so darn confusing?!"

I figured if they had questions, you might too!    So, low and behold, there is now a new tab on Burnt Toast called, Cutting Techniques Demystified!  This way you don't have to search back through the archives when you want to reference the techniques again - - it will be right at your fingertips at the top of the page.  I will be adding to it as I get requests for new terms or come across some of my own in recipes.

I also provided photographs of the types of cuts to show you what it should look like because just describing them in writing isn't nearly as helpful as seeing the finished product.  I also tried to talk a little about why recipes might call for ingredients to be cut a certain way in recipes, and also how it impacts flavor and cooking time.

My knives have a place of honor on the wall
in my kitchen.  Magnetic strips cost less than $20
and keep knives from getting dulled in the drawer.

On a related note, aside from the cutting techniques themselves, probably one of the best lessons I learned about cooking early on was to be sure you had good sharp knives.  If it seems like the famous chefs on television have an easier time than you do, it likely has a lot to do with the fact that their knives are always sharp!  You don't have to spend a ton of money to get a really decent knife and it will make cooking so much easier.  I was absolutely amazed when my husband bought me my first good Chef's knife (Thanks Honey!) at how much better at cutting I became.  It might not seem like it would matter that much, but having a sharp knife made all the difference.


Please send your ideas, suggestions and inquiries to: framework1005@gmail.com. I will try and answer as many of them as I can!  

4 x 4 Chili

With the weather finally starting to act like January in Chicago, I thought this would be the perfect weekend to make my chili.  (As I type this, it is 6 degrees out with a real feel of -20!)  I usually make a huge batch every winter and freeze portions to use throughout the rest of the year.

I've been tweaking my recipe for years, and have affectionately named it '4x4 Chili' because it has 4 types of meat and 4 types of beans.  So, for those purists out there who don't think beans belong in chili, you are going to want to skip over this particular blog! :)

Habaneros from my garden

With my garden suffering from the extremely hot temperatures this past summer I didn't have any home-grown tomatoes or sauce to use, but I did harvest and freeze a few habaneros so those made it into the mix.  It actually doesn't make the chili super spicy, but rather adds a floral and "quiet heat" to the end product that I just love.

So to get started, I gather up everything I need and start prepping.  Having a well prepared 'mise en place' is the key to staying sane when you are making large quantities of something.  In fact, it actually makes cooking in general a lot more enjoyable and helps ensure a successful end result.

All the veggies are chopped and ready!

All that fancy french really just means having everything in its place - - Get all the veggies that you are going to use chopped, all the spices set aside, and find and lay out any equipment the recipe calls for.  In this case, that was the pot I was using to make the chili, a can opener, colander, tongs, a knife and a few bowls that I planned to use as I cooked the various meats. I also use this time while I am preparing the ingredients to read through any recipe in its entirety.  You never want to just read it as you go, even if you have made it a dozen times.  Take the few minutes and read through it to see if you are forgetting anything you might need (or as a reminder to preheat the oven which I would invariably always forget if I don't follow my own advice!)

One of the perks of having a husband that home brews is that he likes to upgrade his equipment, so I was quick to grab onto his "used" brew kettle when he bought a new one.  It is the perfect pot to make huge batches of chili and stews.  Of course, you don't have to cook such a large batch, or have a brew kettle to make chili but it sure is a lot of fun if you do!

Mexican-style chorizo

So I mentioned that the name of my chili was penned due to its 4 different meats and beans.  I like the variety it gives the chili; each of meats add something unique to the dish.  I used sweet italian sausage (taken out of the casing and browned), Good 'ol Wisconsin brats (cooked through and sliced into 1/4 'coins'), ground turkey (much less greasy than beef with all the same texture), and finally, Mexican chorizo.  If you haven't used chorizo before I recommend seeking it out.  It provides great flavor and spice.  For all the times I have made this chili and entered it into friendly cooking "competitions" it is always the brats that people say they like the best.  The different texture of having the larger pieces of bratwurst is a really great contrast against the other ground meats.

Garlic infused olive oil!

Another trick I use to amp up the flavor profile is using garlic-infused olive oil.  I make it in advance by lightly simmering the olive oil with a couple whole garlic cloves.  I discard the used cloves, let it cool completely and then keep the batches in small Weck jars so it is always at hand when I need it.  The price of speciality olive oils is crazy and for something as straightforward as this it pays to just do it yourself at home.  Just a few tablespoons in the bottom of the pot to saute the veggies really adds flavor into the base of this dish.

Which vegetables go into my chili really depends on what I can get my hands on.  Like I said earlier, if I have the tomato sauce from my garden that is preferable but there is nothing wrong with buying canned.  In fact, I've found that using a mix of ingredients really adds to the texture of the chili.  To that end, I use tomato puree, tomato sauce, diced tomato, tomato paste and whole peeled tomatoes which I crush up with my hand and add into the pot as well.  It might sound like overkill but trust me it is as easy as opening up cans and dumping them into the pot so why not go that extra step and think about including a variety of textures and flavors?

I love my chili to have some kick so when it comes to the peppers, I use red and green bell peppers, poblano and the habaneros you saw earlier.  The habaneros I just place into the pot whole and fish them out when I am done.  If I want it to be even spicier I add in jalapeños or a can of chipotle in adobo (roasted jalapeños), but this time I kept it on the milder side.  Along with the peppers, I chop up onions and slice garlic as well.  All of that goes into the pot with the Salt and Pepper, Chili Powder, Ground Cumin, Red Pepper Flakes and some Dried Oregano.  Give the spices a little bit of time to toast before you start adding in the tomato products.  It gives the chili a greater depth of flavor and also helps to flavor the veggies which will be cooking in the sauce for a long time.

All the beans in the pot - you can see the habaneros too!

For the beans, I use cannellini beans, garbanzo beans, black beans and red beans.  Again, thinking about texture, overall flavor and appearance, each of the beans brings something tasty to the table.  The cannellini beans are creamy in texture and also stand out and lighten up the color of the chili.  The garbanzos are a heartier bean and stay firm throughout the long cooking process.  Black beans happen to be my husband's favorite so those go in by default and the red beans are a more traditional 'meaty' choice.  I dump them all into a large colander and give them a good long rinse.  Using canned beans is perfectly fine but you do have to rinse them well.

You will want to let the tomatoes cook down and give them a taste to see if you need to add sugar.  Sometimes the acidity of the tomatoes really makes that a necessity.  Tasting as you go is the only way to ensure it will taste good in the end!  After I have browned off the meats, and sliced up the brats I add them to the pot as well.  I give it time to warm through and check on salt and pepper levels, and other spices as well at this point.  Depending on what kind of sausage you got, or the brand of chorizo you may want to up the spices or temper them.

Sriracha Hot Sauce!  Yummy!

Since both my husband and I love spicy food, I also added in some Sriracha this year.  I am absolutely in love with this product so I wanted to give it a try in my chili.  I think it added more depth of flavor and just the kick I was hoping for.  We use it on tacos, nachos, stir fry and even on baked potatoes for some added heat.  It does pack a punch though so use it judiciously!

At this point you can turn your attention to cleaning up whatever pans you have used, wipe down your cutting board and let the chili get happy on the stove on a low simmer.  The longer you let the flavors meld together the tastier it will be.  Like most stews and soups, they are usually better the next day.

I usually plan to eat at least one meal right away when I make chili so I start a pot of water for boiling the pasta I serve with it.  I don't put the pasta into the chili because it would just get overcooked and soggy when you reheated it.  It also doesn't freeze very well so I make fresh pasta each time I want to serve the chili.  Of course this isn't a requirement if your family doesn't prefer "chili mac" like we do.   There are plenty of other tasty accompaniments that go well with chili too.  Just a few I like include, avocado or guacamole, sour cream, shredded cheese, diced raw onions, and jalapeños.  It is really up to your tastes and what you and your family likes to eat.  It makes it fun to let each person customize their bowl and level of heat.

Storage & Freezing
One of the best things about making this in large batches is that I get to store it and eat it the rest of the winter.  I can warm up the chili after work for a quick meal, or use it for last minute dinner guests with just a quick prep for the toppings.

Place the bag in the colander
for an easy hands free assistant! 

To freeze the chili, the best method I have found is to place it into zip lock baggies.   To make it easy to fill the bags, I place a dish towel into a colander, and set a zip lock bag inside.  That way you can scoop the chili into the bag without making a huge mess.  Its like having 2 extra hands!

Lay baggie flat and remove
the air before sealing it

Once you have it filled to the desired quantity - - I freeze them in servings for 2 adults for just my husband and I - - you simply lay it flat on the counter and press out the extra air.  You can stack them up in the freezer this way and they take up very little space.   To serve it, you just take the bag out of the freezer and let it thaw overnight in the fridge.

I hope you have found some of these tips and suggestions helpful and let me know how it turns out if you decide to make some chili this winter.

Get Your Spoon Ready!

Finished Chili Ready To Eat!

Breakfast Egg Sandwiches - - Yes, Please!

In order to stay ahead of the game, I love to prep meals in advance.  The beauty is you can make enough to freeze extra portions freeing up your time during the busy work week.  One of my favorites is doing various riffs on egg sandwiches for breakfast.  There are countless iterations of these and I think there might be more blog entries for making egg sandwiches than there are eggs in the world!

But seriously, there are only a few rules you need to follow in order to get these to turn out.  And if you are like me, I love breakfast.  The fact that the ingredients can be changed up to make them fit your family's preferences, dietary restrictions, or whatever they are craving just makes them all the more fun.  So they are a perfect go to for a picky family that has everything from vegetarians to meat lovers....

Scramble Those Eggs!
Of all the renditions I've read, the consensus seems to be that if you are going to freeze these for future use, you are better off scrambling the eggs instead of just cracking them into the wells.  The short explanation is that you can better control the overall doneness of the eggs this way which makes for a more consistent result.  I use one egg per sandwich I am making and add just a little bit of skim milk to even out the consistency.

Butter, Baby!
If you aren't going to use the silicone muffin cups, then you definitely need to butter your muffin pan.  Not cooking spray, actual butter.  For someone who likes to do things quickly in the kitchen, it is a supreme pain to spend time coating each little well but you will thank me when it comes time to remove them from the pan.  And as an added bonus, I think it adds to the crispy browned flavor on the bottom of each egg cup.


Season Like You Mean It!
One of the things you will hear from me over and over again is season your food!  Probably one of the easiest things you can do to make your food taste more like restaurant fare is to season your food properly and thoroughly. That means seasoning each layer as you assemble them.  Eggs aren't particularly flavorful so don't be afraid of the pepper and herbs to get all the flavor-packed punch you are looking for.  That also goes for the English muffins I use.  You would be amazed at how big of a difference it makes to sprinkle the muffins with S&P - - even if you don't lightly butter them to cut down on the fat.

Variations To Try:
I haven't found a version of these I didn't like., but here are some of my most successful (and tasty!) versions.
- Italian Sausage, Spinach & Mushroom (w/Colby Jack)
- Canadian Bacon, Smoked Gouda & Chive
- Bacon, Onion and Bell Pepper (w/Cheddar)
[I did warn you that cheese was a food group to me, right?!]

Like I said, the different combinations are limitless and these are the perfect way to use up extra eggs you have (instead of always hard boiling them!) as well as some goodies from the fridge -- think left over chicken breast, roasted potatoes, even grilled steak from the night before would be good in these if you dice it up and add some herbs.

Time To Bake!
Once you have the ingredients all set in the muffin tin (only fill them about 2/3rds of the way), use a spoon to ensure that all the ingredients are evenly distributed.  Try and cut your ingredients around the same size so the heavier items don't sink to the bottom.  You want to get bites of all of the toppings throughout the muffin.  Then, you just bake them off at 350 degrees for about 20 minutes.  Keep an eye on them and remove them when they are slightly browned and firmed up.  I find when I use the spinach it tends to be more watery and needs a bit more time to firm up, so every combination is a little different.

Canadian Bacon, Chive & Gouda 

Assembly! 
Putting these together is pretty straightforward once you have the eggs baked off.  Just take a muffin (I prefer mine untoasted) and place one of the eggs on top.  Add any extra cheese (if desired) and top with the second half of the muffin.  You will want to wait at least 15 minutes after they come out of the oven so that the steam doesn't condense and make your muffins soggy.  Plan to eat at least one or two of them while you are prepping.  It is just inevitable - so embrace it! :)

Wrap It Up! 

Wrapped and ready for freezing! 

To keep these sandwiches fresh and ready for when you are, just wrap each one in aluminum foil and place them in ziplock bags that are labeled with the varieties so you know which kind you are reaching for.  I like to take them out and put them in the fridge the night before so they thaw.  Then all you need to do is preheat your oven to 350 and let it reheat while you get ready for work, drink your coffee or do whatever it is you need to do in the morning.  After about 25 minutes you have a perfectly warmed tasty egg sandwich.  If it is frozen, it takes much longer to heat up so I don't recommend that option.

Finished product (minus a little quality control!)

Of course, if you want a super speedy breakfast they do reheat in the microwave, just be sure to take them out of the foil first! (An important tip I keep repeating to my hungry husband each time I make these!) They turn out ok - - a little rubbery in my opinion, and the english muffin doesn't get toasted but rather warms through instead.  Still not a bad option for a quick breakfast on the go!




I hope you enjoy checking out this recipe and if you give these a shot please tell me what combinations you have tried.  I'm always looking for new and fun variations.

Get Crackin'!

Fish Sticks & Cheese Curds!

I'm pretty sure I was at least 22 before I realized that brats, fish sticks and cheese curds weren't food groups.  But having been born and raised a Catholic with German heritage in the state of Wisconsin it was probably just inevitable. I did get some exposure to baking from my sister though who at an early age proved she was a force to be reckoned with - - think 4H Blue Ribbon in baking for her Snickerdoodle recipe! To this day, I am much happier doing the cooking and leaving the baking to people with patience for measuring and precision.  But back to the things I do know about...

Since graduating from college, I've been on a mission of sorts to discover foods and cuisines I never got a chance to experience growing up.  I slowly tackled working through cookbooks I got as gifts (before the time of websites and blogs!) and tried to make anything I saw on television that sounded good to me.  From all of that cooking, I learned that I've never met a recipe I couldn't tweak in some way.

This journey also taught me that my outlet for relaxation is cooking and entertaining.  No matter how stressful work is, or how frustrating things get in my day job, I can come home and make a delicious risotto or tinker in my garden and all is forgotten.  The smell of fresh cut rosemary or finding that perfectly grown habanero in my garden that is ready to be picked just makes me smile.

What I have more recently discovered, is that not a lot of people consider cooking, gardening or entertaining all that much fun!  (*gasp!*)  So I thought this blog might be a good way for me to share my passion, help others and show people that with just a few tips and tricks up your sleeve this whole "cooking thing" isn't as hard as it first seems.    

Stay tuned!

Where There's Smoke

Welcome, and thanks for coming with me on my latest journey.  As I thought about how I could share my passion and love for food and entertaining, I realized that I wanted to create a place where people could not only learn about cooking and entertaining but also make their lives a little bit easier.

I hope you come back often to see what I have been up to and post your comments too.  I will post pics of my most recent recipes and adventures as well as share some of the my best ideas that you can recreate for yourself.  And don't worry if you don't feel confident about cooking or preparing meals. Along the way we can learn together and I hope you discover how truly easy and enjoyable it can be. That is after all where I came up the name of the blog in the first place - - because no one, not even the greatest cooks in the world can say they have never burnt the toast!

Cheers!


Please send your ideas, suggestions and inquiries to: framework1005@gmail.com. I will try and answer as many of them as I can!