Cool Cooking – Where the Cool Cooks Hang Out

Homemade Cranberry-Pear Sauce with Rosemary and Ginger

The Cool Cook

This gorgeous, delicious cranberry-pear sauce is sure to be a hit this holiday season! It is super quick and easy to make and does not include any refined sugar. Instead, it gets its sweetness naturally from ripe pears and a touch of real maple syrup.

Cranberry-Pear Sauce with Rosemary and Ginger

Once you try this recipe, you’ll never look at store-bought cranberry sauce the same.

Ingredients:

12 oz. fresh cranberries
2 medium ripe pears (peeled and diced)
2 t. fresh ginger (peeled and grated)
3 T. fresh rosemary leaves (finely diced)
3 T. real maple syrup
¾ c. water
Sea salt (to taste)

Directions:

Add cranberries, pear, ginger, rosemary leaves, maple syrup, and water to a medium saucepan. Cook over medium-high heat, stirring occasionally, until the mixture starts to boil and the cranberries burst open, approximately 5 minutes.
Reduce heat to medium-low and simmer for another 5-10 minutes. While cooking, mash the cranberries and pears with a wooden spoon. Season with a pinch of sea salt and stir to combine.
Remove from heat and allow sauce to cool for 15-20 minutes before checking the consistency. Add a little water if the sauce is too thick. Taste and add more maple syrup for a sweeter sauce, if desired.
Optional: For a smoother sauce, blend one-half of the cranberry mixture in a food processor or blender until smooth. Stir puree back into the remaining sauce before serving.
Serve immediately or chill before serving. Enjoy!

Sauce

American

Yummy Creamy Mashed Sweet Potatoes

The Cool Cook

Creamy Mashed Sweet Potatoes with Fresh Thyme

These rich and creamy mashed sweet potatoes are the perfect side dish for just about any holiday meal. However, they’re so quick and easy to make, you’ll want to enjoy them throughout the year. What’s more, sweet potatoes are as nutritious as they are delicious. They contain fewer calories and are higher in fiber, Vitamin A, and Vitamin C than their white counterparts.

Time-Saving Tip: The smaller the sweet potatoes are cut before boiling, the faster they will cook.

Ingredients:

4 large sweet potatoes (peeled and cubed)
3 T. unsalted butter (room temperature)
4 oz. cream cheese (softened)
2-3 T. half and half
2 T. fresh thyme leaves (minced)
2 t. ground cinnamon
1 t. ground all-spice
Sea salt and black pepper (to taste)

Optional toppings:

Whipped cream cheese**
Walnuts halves (toasted)

Directions:

Place the sweet potatoes in a large pot and cover with cold water. Bring the water to a boil and cook until the potatoes are fork tender, approximately 15-20 minutes. Once the potatoes are cooked, drain thoroughly and return to the pot.
Add butter, cream cheese, and half & half to the sweet potatoes and mash with an immersion blender or a hand-held mixer. For a thinner consistency, add more half & half, if desired.
Once the potatoes are creamy, stir in thyme leaves, cinnamon, and allspice until well blended. Season with salt and pepper, to taste, and serve immediately topped with a spoonful of whipped cream cheese and/or toasted walnuts, if desired. Enjoy!

Recipe Notes:
*Source: Cleveland Clinic Foundation infographic

https://health.clevelandclinic.org/2013/03/white-potatoes-vs-sweet-potatoes-which-is-healthier/

**To make whipped cream cheese topping, blend 4 oz. softened cream cheese, 3 tablespoons half & half, and a dash of cinnamon with an immersion blender or hand-held mixer until light and fluffy. Cover and store any leftovers in the refrigerator and use wherever you enjoy regular cream cheese.

Side Dish

American

Strawberry Shortcake Classic Dessert

The Cool Cook

There are many ways to prepare this delicious classic dessert. Depending on the region, the cake layers may be comprised of basic yellow cake, sponge cake, angel food cake, or the more traditional sweet biscuits, as shown here. The crispy outer crust of these sweet biscuits holds up well to the whipped cream and the juicy, sweetened strawberries, while the soft, buttery interiors absorb just the right amount of these incredible flavors without becoming too soggy.

Strawberry Shortcake

The old biscuit-making adage of “Cold Ingredients, Hot Oven” is very true here. You’ll want to start with very cold ingredients and not handle them too much before popping the biscuits into a very hot 500°F oven to bake.

A large food processor or a pastry cutter are the recommended tools to prepare this dough. However, don’t let that stop you if you don’t have either of them. Simply chop the cold butter into small pieces or grate it on the largest holes of a box grater before placing in the freezer for at least 30 minutes.
The biscuits can be cut into 2¾” – 3” rounds using traditional biscuit cutters or an appropriately sized empty can with both ends cut off (in case the dough gets stuck inside). Be sure to dip the cutter or can rim into flour before pressing straight down into the dough. Don’t twist while cutting out the biscuits or they won’t rise appropriately.
An easier (and more rustic-looking) alternative is to shape the dough into an even rectangle and cut it into squares, as shown here. There is much less waste with this method and it limits the amount of time spent handling the dough – and warming it up – before baking.
Either way, be sure to place the biscuits close together while they bake so they can help each other rise higher while they’re in the oven.

Macerated Strawberries Ingredients:

4-5 c. fresh strawberries (hulled and sliced)
2 T. granulated sugar
2 T. orange liqueur or orange juice

Sweet Biscuit Ingredients:

3 c. all-purpose flour
¼ c. granulated sugar
2 T. aluminum-free baking powder
½ t. salt
1½ c. cold buttermilk (divided)
¾ c. very cold unsalted butter (grated or chopped small)
2 T. turbinado sugar

Whipped Cream Ingredients:

2 c. cold heavy cream
1 t. vanilla extract
1/3 c. powdered sugar

Sprigs of fresh mint, for garnish

Directions:

To prepare the strawberries, place the hulled strawberries top side down and slice from the tip to the base to create pointed slices, as shown. Combine the sliced strawberries, sugar, and orange liqueur or orange juice in a large glass bowl and gently toss to combine. Cover and place in the refrigerator for 30 minutes to overnight, stirring once or twice while they soak.
Place top oven rack in the center position and pre-heat oven to 500°F.
To prepare the dough, combine the flour, sugar, baking powder, and salt in a large bowl or food processor container. Stir or pulse briefly to combine.
Add the cold butter to the dry ingredients and cut it in with a pastry cutter or pulse with the food processor until the mixture is just combined and crumbly. (Or add the pre-grated or chopped frozen butter to the dry ingredients and work it into the dry ingredients with your fingers until evenly distributed).
Add one and a quarter cups cold buttermilk to the mixture and pulse or stir until just combined. Do not overwork the dough. It should be a little wet, but still a bit crumbly.
Spread a sheet of parchment paper onto a clean work surface and sprinkle with a little flour. Dump the dough onto the prepared surface and roll into a rectangle shape approximately 3/4” thick.
With a sharp chef’s knife, trim the edges of the dough to make an even rectangle. Reserve the scraps to make extra biscuits, if desired.
*Use caution while cutting to avoid tearing the parchment paper. If you have a gas oven, use aluminum foil instead of parchment paper. Line the baking sheet with another layer of foil in case the one you are working on tears while cutting.
Use the sharp knife to cut straight down into the dough to create 12 equal-sized squares, as shown. Lightly brush the remaining buttermilk on top with a pastry brush and sprinkle with the turbinado sugar.
Dust excess flour off the parchment paper (or aluminum foil) and transfer the sheet to a large, rimmed baking sheet. Place in the pre-heated oven and bake for 14-15 minutes or just until the biscuits are golden brown. (Check after 10 minutes and adjust final cook time accordingly).
While the biscuits are baking, prepare the whipped cream by beating all 3 ingredients in a large mixing bowl until light and fluffy. Cover and place in the refrigerator until ready to use.
Once golden brown, remove the biscuits from the oven and cool for several minutes before transferring to a wire rack.
Once cool, assemble the shortcakes by cutting the biscuits in half and applying a generous scoop of whipped cream to the bottom half of each biscuit. Top with some of the macerated strawberries. Add the top half of the biscuit and finish off each shortcake with another dollop of whipped cream and some more strawberries. Add a small sprig of fresh mint for garnish and serve immediately. Enjoy!

Dessert

American

Nine Spices That Give Health Benefits

The Cool Cook

Spices have been used in Ayurvedic medicine in India and traditional Chinese medicine (TCM) in China for more than 5,000 years.

The most obvious path to health and healing is spices that aid in digestion, which in turn boosts the immune system. Some spices can also offer pain relief from arthritis and chronic pain.

Let’s look at a few of the top spices in Mother Nature’s medicine cabinet. Note that with the exception of the first one, most of these can be eaten fresh rather than dried so you don’t lose any nutrients.

Four Great Recipes Using Spices

The Cool Cook

One of the fun things about learning how to cook from scratch is getting to experiment with different seasonings. If you love eating out and/or buying takeaway, just think how much money you could save if you decided to master your favorite recipes and were able to make them at home any time you wish? It’s easy once you know how.

Start with a Great Recipe

The important thing is to start with a reliable recipe from a cookbook or an online site. If there are star ratings for the recipe, pick the one with the highest rating. Also, look at the comments for the recipe. These often contain feedback from people who cook regularly and can offer helpful hints and tips about variations, whether the recipe needs more seasoning or not, and so on.
[Read more…] about Four Great Recipes Using Spices

Ways to Use Spices in Desserts and Baking

The Cool Cook

Whenever people hear the word “spices”, they instantly think of savory dishes like soups and stews. However, the truth is that spices can enhance desserts and baked goods as well. Here are some ideas for adding a whole new dimension to your sweet treats, using either chocolate or white batter combinations.

1. Chocolate and Spice Combinations

There are a number of ways to add depth of flavor to recipes that call for chocolate.
[Read more…] about Ways to Use Spices in Desserts and Baking

Tips for Cooking with Spices

The Cool Cook

Herbs and spices are a great way to enhance the taste and color of food. They can make almost any recipe more flavorful without adding a lot of sugar, fat or salt. Some even have medicinal properties and can help with digestion, pain relief, healthy circulation, and more.

In addition, they can help you explore new cuisines from around the world. If you want to cut cravings by adding fuller flavor, or get more adventurous with your recipes, here are some tips on how to cook with spices.

Use fresh when you can

Fresh ginger has a completely different taste from dried and powdered. The herb basil is amazing as the base for fresh pesto sauce to put on your pasta. [Read more…] about Tips for Cooking with Spices

Spices and Their Origins

The Cool Cook

A spice can be defined as a seed, root, bark, fruit, or other plant derivative, mainly used for flavoring or preserving food. Herbs are the leaves, flowers, or stems of plants. The two are often referred to together as herbs and spices to be used in recipes in the various cuisines around the world.

A Little Bit of History

Many spices come from warmer climates and have antimicrobial properties, so they can also be used as medicine. Ayurvedic medicine in India dates back more than 5,000 years, and of course, Indian food is famous for its herbs and spices.

Spices could be used instead of refrigeration to preserve foods. The ancient Egyptians even used them to preserve mummies. The origins of spice trading can be traced back to around 500 BC, when intrepid Chinese and Korean junk boat captains would trade spices. The demand grew as the spices were sold more widely.
[Read more…] about Spices and Their Origins

Spice Storage Tips

The Cool Cook

Spices are no longer worth more than their weight in gold the way they were a thousand years ago when Europeans first started to discover the wonders of the Far East and the Spice Islands (now Indonesia), but they are still a considerable investment in your food shopping budget that you will want to make the most of.

Spices enhance flavor and color in food. They can also reduce cravings because what you eat is more tasty and satisfying. Some spices even have medicinal properties thanks to their chemical components, fatty acids and antioxidants.

Here are some storage tips that can help you get the most out of your spices and retain their potency and healing properties for as long as possible. [Read more…] about Spice Storage Tips

Seven Great Spice Mixes to Make

The Cool Cook

Cooking with spices can add a whole new dimension of flavor to your cooking. Creating your own blends can help you cater to your family’s taste, and save you some time as well. All you will have to do is sprinkle a little of your blend, rather than open a half dozen bottles every time you want to make Italian sauce or tasty tacos.

Here are some quick and easy blends. Organize some clean spice bottles, jars, or small plastic containers with lids, some sticky labels, and a waterproof marker, and you will be ready to start blending.
[Read more…] about Seven Great Spice Mixes to Make

Common Spices around the World and What They Are Used For

The Cool Cook

Spices are used in every cuisine in the world to season food, and sometimes to color it or preserve it. Far Eastern cuisines tend to use a range of herbs and spices that grow locally. For other cuisines, spices have to be imported in many cases, and so were very rare and precious in the past.

Here are some of the most common spices to make it into our supermarkets and onto our tables as modern families explore recipes from around the world.
[Read more…] about Common Spices around the World and What They Are Used For

12 Unusual Spices and How to Cook with Them

The Cool Cook

Most people stick to the standard spices you can find in any supermarket. But some people like to branch out and try something a bit more exotic. Here are a few rare or unusual spices to try.

Saffron

This is the most expensive spice in the world because it is made up of the thread-like filaments of the saffron crocus flower. Each flower has only three filaments, so it takes around 225,000 filaments to make up one pound of saffron.

Luckily, a little goes a long way, and it is ideal in rice dishes. If you can’t afford the high cost per ounce, you can use the bright yellow turmeric instead.

Sumac

This is a staple of Middle Eastern cuisine and has become trendy in recent years thanks to its savory and tart taste, similar to a lemon. It is used as a rub on meat, a seasoning on salad and a tasty addition to hummus – the popular chickpea spread eaten in most countries around the Mediterranean basin. It doesn’t hold up well to heat, so add it as a finishing spice.

Garam Masala

This is another interesting seasoning that can be consider a finishing spice. Add it to Indian dishes before serving to add to their aromatic quality.

Recipes vary, but in general, you can expect garam masala to contain allspice, cardamom, cinnamon, coriander, mace, nutmeg and black pepper.

Cardamom

The pod and seeds can also be used on their own. The little green pods can give rice dishes a big flavor. The small black seeds are ground up for garam masala and can be found in apple pie spice and in Scandinavian baking, along with cinnamon and nutmeg.

Galangal

Also known as Thai ginger, it is related to ginger and used in Thai cuisine, but it has its own pine-like taste, with a hint of lime. It is delicious with fish and poultry, and adds a real depth of flavor to Thai curry and coconut milk-based dishes.

Juniper berries

These grow in Europe and are used to flavor gin, and to create tangy sauces for wild game such as venison and wild boar. You can also use it to season pork.

Oaxaca Chiles

These chiles have a unique smoky tasty that is causing them to trend in many dishes, particularly in vegetarian ones because the chiles lend a sort of meaty taste to a range of dishes.

Serrano chili powder

On a scale from 1 to 10, with 10 being the hottest, Serranos come in at about a 7, adding zing to Mexican and Tex-Mex dishes. Like their Oaxaca cousins, they can add smokiness as well if you use smoked Serrano chili powder.

Fenugreek

This seed is crushed into powder and added to Indian dishes. It has a distinct smoky flavor that tastes a bit like burnt sugar. Use sparingly in your curries.

Asafoetida

Asafoetida is an incredibly strong-smelling and tasting spice that is used mostly in Indian vegetarian cooking. It is definitely an acquired taste. It is a gum resin derived from a particular Indian plant.

Machalepi

This spice is made from the pits of sour cherries and is favored in recipes from around the Mediterranean. It tastes of roses and almonds and is a favorite in baked goods, including Greek breads. It might also be labeled Mahaleb.

Which of these spices are you going to try?