Category: Cora
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Saturday, December 29, 2018
Kardemummabullar | Swedish Cardamom Buns
“I want bulle.”
Those words have come out of my 7-year-old’s mouth no less than 1,000 times over the last week. Bulle is our family’s word for Swedish cardamom bread, whether in bun or braided loaf form. Bulle technically means “bun” in Swedish, so the cardamom version is actually called kardemummabullar (bullar is sort of like the plural version of the word for bulle…my dad explained it to me and it was weird Swedish grammar stuff that I cannot re-explain, so we’ll just leave it at that). I’ve had the recipe for vetebröd (braided Swedish sweet bread, in our case flavored with cardamom) on my site for years. I even shared a bun version of that recipe, the way my grandmother always made it. When Nate and I went to Sweden with my family this summer we had kardemummabullar like we’ve never made it here at home. Obviously the first thing we did when we were all together post-trip was try to replicate that Swedish goodness. My sister-in-law Cora and I took a first crack, then she and my mom have since perfected the recipe and technique. Cora graciously wrote a post and recipe for us, which I am sharing below. These cardamom buns are magic.
Kardemummabullar
By Cora Wallin
You’re welcome.
Sorry, wait. That’s supposed to come at the end, isn’t it? But seriously… you’re going to be so grateful to me. I accept flowers, love notes or life-sized Chris Hemsworth cardboard cutouts. Jane has my details.
Let me start off by saying I am not Swedish.
*gasp*
I have the height and love of all things butter and cardamon but not the stoicism or obsession with rotten seafood. I leave those to my father-in-law, Hansy-Poo. (He’s really going to hate that I called him that. But he won’t show it because, well… stoicism, remember?)
When Christian (Jane’s brother) and I first started dating, I knew my husband’s family was Swedish but mostly only on the holidays. Christian told me fabled tales of Christmastime and, in particular, the Christmas Eve feast: breaded Swedish ham, savory meatballs, pickled herring and sugary bullar. Turns out he was mostly right about the deliciousness, just exclude the fish.
His mother is basically Mrs. Claus. Her home becomes utterly transformed at Christmas. Her presents are decorated so beautifully she uses them for decorations on high shelves and in her windows. The candles, the non-creepy Santa collection, the music and the tree with 15 strands of lights make it all feel like Christmas might actually be hugging you. Then she starts to cook.
(All photos in this post are by Jane, except this one from, which is from Cora and Christian)Lawd, the food. I eat, roll over for a nap, eat some more and only then do I leave the table. It’s goooood, people. After everyone’s rib cages are finally able to expand again, she gives one final gift. She makes bullar. And this is now my gift to you fine folk.
We went to Sweden last summer and ate bullar at every stop, from gas station to coffee shop. I kid you not. Then Jane and I came home and started tweaking the old family recipe. We did a damn fine job, if I do say so myself. Of all the authentic sampled kardemummabullar, I can think of only one small shop in the-middle-of-nowhere-Sweden whose bullar outdoes what we made. So it may seem like a lot of steps but stay with me. It’s worth it.
Please do try to wait until they’ve cooled some before eating three (or more) right off the cookie sheet. Taste buds grow back but it does take time.
Presenting…Phyllis, Jane, Cora and Some Old Swedish Broad’s Cardamom Buns!
Swedish Cardamom Buns | KardemummabullarNote: Fresh, home-ground cardamom is worth the effort. I’ll attach the link for where we got ours. https://www.thespicehouse.com/cardamom-whole-seedsAuthor: Jane Maynard, Phyllis Wallin, Cora Wallin and Some Old Swedish BroadIngredients- BREAD
- 2½ cups scalded milk
- 2 packages or 4½ teaspoons dry active yeast
- 7½ - 8 cups all-purpose flour
- 1 cup sugar
- 1 cup butter, melted then cooled
- ½ teaspoon salt
- 2½ teaspoons coarsely ground fresh cardamom (or 3 teaspoons store-bough ground cardamom)
- EGG WASH
- 1 egg, beaten
- FILLING (There is debate about the amount of filling. Cora and Phyllis do the amounts listed below, Jane uses half amounts listed below. Cora says it's because Jane is more American but she crazy (luckily for Jane she got final editing rights to this))
- 1 cup butter, softened
- ⅔ cup light brown sugar
- 1 tablespoon coarsely ground fresh cardamom (here is where you really do want to use freshly-ground cardamom, it makes a difference!)
- SIMPLE SYRUP
- ¾ cup water
- ¾ cup sugar
- TOPPING
- 1 tablespoon coarsely ground fresh cardamom (again, fresh is best!)
- 1½ tablespoon coarse sugar
Instructions- Scald milk and cool to lukewarm. Add yeast to mixing bowl then soak with ½ cup of the luke-warm milk and gently stir. Let yeast dissolve and bloom, 5-10 minutes. Add remaining milk and ¼ cup sugar. Beat in 3 cups of flour and beat until smooth. Cover and set aside to rise until double in bulik 45 minutes - 1 hour. (We use a KitchenAid stand mixer to make this bread.)
- Add remaining ¾ cup sugar, cooled butter and salt. Add cardamom as listed under the bread ingredients as well as 4½ more cups of flour to the yeast mixture. Turn out onto a floured surface and knead in ½ cup more flour. Knead until elastic and smooth. (We use the dough hook in our stand mixer to do the kneading. Jane usually adds that final ½ cup flour at this point; Cora and Phyllis just let the mixer knead without adding the ½ cup flour.) Place dough in a lightly greased bowl, cover and let rise until double, 45 minutes to 1 hour. (Jane usually just leaves the dough right there in the mixer bowl and covers it, works just fine. One less bowl to wash.)
- Turn dough unto to lightly floured surface. Roll into a large rectangle. Spread evenly with filling and fold dough in half. Cut 1-1½ inch strips of dough with pizza cutter.
- FORMING THE KNOTTED BUNS: Now it's time to form the beautiful, awesome-looking buns. This part is tricky. There are lots of ways to do this. Jane does it differently than Phyllis and I remain as neutral as Sweden conforming to whatever method takes my fancy. There are links below this recipe so you can watch videos of people shaping the rolls. Definitely go watch those videos! You will essentially twist the strips and tie a knot. They’re supposed to be rustic, so don’t stress if they don’t all look the same. They will all still be beautiful.
- One strip at a time, gently hold one end of dough with one hand while the other twists the dough until it stops, making a spiral. Be careful not to break the dough. Now wrap dough around two fingers once or twice depending on the length of the strip and tuck ends into the center of dough. Phyllis tucks one end in the top and one end in the bottom. Jane holds the bottom end while wrapping around her fingers and uses the other end to go over the center of the top before tucking into the center of the bottom. See, confusing! Watch the videos they’ll help.
- Place rolls on un-greased, parchment-lined or Silpat-lined cookie sheets. Let rise until double, 30 to 40 minutes. Preheat oven to 400º F.
- While buns rise a final time, make simple syrup. In a medium saucepan combine sugar and water. Bring to a gentle boil and allow to cool.
- When buns are double in size, gently brush with the egg wash. Bake in oven 14–16 minutes, rotating the pan halfway through.
- When buns are done the tops and bottoms should be a dark brown. The bottoms are your key to doneness, so be sure to lift one before you take them out and make sure it's dark brown. Immediately brush hot buns with simple syrup and sprinkle with sugar cardamom topping or pearl sugar.
This is the way Jane forms the kardemummabullar knot:
This is the way Phyllis forms the kardemummabullar knot:
OTHER RECIPES YOU MAY LIKE:
Posted by Jane Maynard at 1:03 pm 14 Comments
Categories: Cora, featured recipes, holidays, Recipes, sweet things, way gourmet Tags: cardamom bread, swedish cardamom buns, swedish cardamom rolls, swedish food |
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Friday, October 20, 2017
Show and Tell, Grab Bag Edition! Pumpkin Spice Coffee Creamer, Deodorant, Netflix Birthday Fun & Prius Envy
Hello, friends. I have a veritable grab bag of things to share with you today, including a recipe, deodorant, Netflix and car talk. Yes, totally random. But also fun! 😉 Let’s start with the food!
Pumpkin Spice Butter Spread + Homemade Pumpkin Spice Coffee Creamer
Last week LAND O LAKES treated me to a surprise package, complete with a shiny new Chemex coffee maker and everything I needed to make Pumpkin Spice Coffee Creamer using their Limited Batch Pumpkin Spice Butter Spread. We are loving the Pumpkin Spice Butter (seriously, I had to cut Cate off…she would have eaten a loaf’s-worth of toast just to consume the butter), so I felt like I needed to tell you about it! Plus, I did in fact make the Pumpkin Spice Coffee Creamer and it was delicious. I am now sharing the recipe with you!
Show and Tell, Grab Bag Edition! Pumpkin Spice Coffee Creamer, Deodorant, Netflix Birthday Fun & Car EnvyAuthor: LAND O LAKESIngredients- ½ cup half & half
- 1 tablespoon sugar
- 2 teaspoons LAND O LAKES Pumpkin Pie Spice Butter Spread
Instructions- Combine all ingredients in a bowl. Microwave, stirring occasionally, 30-45 seconds or until butter spread is melted and sugar is dissolved.
- Beat with hand mixer for 90 seconds or until mixture is frothy. (Note: I whisked by hand.)
- Store in refrigerator in a container with a tight-fitting lid up to 1 week. Shake well before each use.
Native Natural Deodorant
Years ago I wanted to switch to natural deodorant but had a bad experience (read: Hello, Stinky Lady!) and gave up. but the fact I’ve been smearing aluminum on my body every day for over 30 years has always nagged at me. Well, my sister-in-law Cora recently demanded that I try Native deodorant. She was insistent. She pretty much made me buy it. Well, I must admit that I am grateful Cora was so bossy! I LOVE NATIVE. So, so, so, so much. I have the Coconut & Vanilla, Coconut & Shea and Apricot & Peach scents and I love them all. Note: the scents are seasonal, so a few of those flavors aren’t currently available, but there are a bunch of new ones that sound great!
Why do I love Native so much?
- First and foremost, the deodorant actually works. I have less body odor than I did with anti-perspirant and my clothes are picking up less scents, too. Cora (and the website) said that I would need about 2 weeks for my body to adjust and for the deodorant to work well. I started using the deodorant during a heat wave and loved it from Day One. But please, if you try it, give it at least 2 weeks to kick in (in case you are not lucky like I was). Also, if you need to freshen up later in the day, just re-apply and magically things smell better.
- Native’s customer service is amazing. AMAZING. I originally ordered the summer scent pack and did not like the floral scent that came with it. Native made an exchange beyond easy. Plus, even before needing customer service support, I loved their email communications. They do a great job every step of the way
- I really like the scent options they have. The deodorant just plain smells good without being overpowering.
- For those with baking soda allergy, they also have a sensitive version that does not contain baking soda.
I must admit I thought it was a little funny how excited Cora was about her deodorant. I mean, how can someone be that happy about deodorant. But here I am. On the Native bandwagon and happy to be here. I’m in all the way! Thanks, Cora!
Netflix Birthday Fun!
Did you hear about the new birthday messages for kids on Netflix? They launched the birthday messages just in time for Owen’s birthday last month and he loved them. Owen’s birthday party involved taking eight 5- and 6-year-old boys to the LEGO Ninjago movie, followed up with a dinosaur cake at the park. Having the LEGO Ninjago friends and the Dinotrux friends sending birthday wishes his way totally made Owen’s day!
To find the messages, simply type “birthday” or “birthdays” into your Netflix search bar and all 15 birthday message video options will appear. Definitely a cute way to kick off your little one’s special day!
Why I Wish We Weren’t So Frugal and Had Bought a New Prius
Nate has been driving a Prius for over 3 years and has been very happy with it. When his lease was up this past spring, we decided to be frugal and buy the car he was driving rather than start a new lease with the latest Prius. I was perfectly happy with that decision until 3 months later when Toyota lent us a new 2017 Prius for our east coast trip. I love the new Prius. We shouldn’t have been so responsible after all! What were we thinking? 😉 I am grateful I had the chance to try the Prius out for a month (thanks, Toyota!), but now I totally have Prius envy. Here are a few of the things I loved about the car:
- The car basically drives itself. The radar cruise control works beautifully. I used it ALL THE TIME. For example, when we drove from Cape Cod to New Hampshire, I followed my sister-in-law using cruise control. The system detects the speed of the car in front of you and adjusts accordingly, so Jess was basically doing all the driving. There is also a lane departure alert system, pre-collision and pedestrian detection system, and the car can park itself.
- Even better gas mileage. I got over 50 miles per gallon the entire trip.
- For such a small car, there is a ton of storage. The back is roomy, and there is a net you can use to store smaller items. The storage was great for short and long trips alike.
- I’ve mentioned this before about Toyota, but I love their remote lock system. It’s just awesome.
- There was also a spot for doing that fancy cordless phone charging. My phone doesn’t have that capability, but I was sure wishing it did! I also like how the middle console is set up better in the new Prius versus previous models.
- The navigation system worked better than my Google maps app on my phone. Impressive! And the car told me what the speed limit was at any given time, which is especially handy on those east coast back roads!
- The one thing I did not love was the SofTex synthetic leather seat material. It is more eco-friendly than other synthetic leather materials and does not use any animal-based material, but if I had to choose I would go with fabric or real leather. I just didn’t love the feel of the seats or how they looked when inevitably sand and other stuff got into the seams.
Phew! I think that’s all I have to share for today. As usual, Show & Tell is for the whole class! Feel free to chime in with your own finds and recent loves in the comments!
Please note: I have a relationship with Netflix as a member of the Stream Team, which means they don’t pay me a dime but do send me cool fun stuff occasionally. Toyota provided me with the Prius for our trip. Land O Lakes provided me with product. I have no official relationship with Native deodorant.
Posted by Jane Maynard at 6:05 pm 6 Comments
Categories: Cora, fab faves, featured recipes, netflix, show and tell, sweet things, the goods, travels Tags: land o lakes, native deodorant, netflix, netflix stream team, prius, pumpkin spice coffee creamer, toyota |
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Saturday, March 18, 2017
Smoking, please. Competitive smoking.
So, you know how my sister-in-law Cora is going to start writing for the blog now? Apparently she and her husband (a.k.a. my brother) are on a quest to take over my blog because now HE has written up a recipe to share on the blog. Fine by me…less work for me, more good food for you! Also, the recipe he is sharing is in a competition and we need your votes. It’s easy and you don’t have to sign up for anything, so if you’re bored…GO VOTE! YAY! He’s in the East bracket at the very bottom. Without further ado, here’s Christian!
This is Jane’s overly bearded brother, Christian. Husband of Cora, whom you might remember from such blog posts as Charcuterie for 500, please, Alex.
We bought a house about 2 years ago, moved in and discovered the kitchen oven didn’t work. Like, at all. (Actually, turns out the gas lines didn’t work either as evidenced by the 3 or 4 fire trucks that greeted us within the first week of living in the house, much to the joy of the then 4- and 6-year-olds in the family.)
In the interest of roasting two birds with one heat source, we went ahead and bought a smoker. With no working oven in the house. My wife obviously has a good sense of humor”¦ and an insatiable desire for smoked flank steak. She saw the irony, but also the perfectly smoked bark and juicy inside of our first brisket. It is an oven after all. It just doesn’t make your house hot in the summer.
Today I’m here to share a spectacular grilling recipe of mine with you, born from that smoker, in hopes of warming up the weather to bring on spring. And if it looks good enough to you to lick the screen, I’d love your vote in the “East” division of this lil’ March Madness-style BBQ competition I’m in, bottom right. It’s a tight race and should only take 1 minute. UPDATE: You can’t vote for Christian because he won the competition! SO AWESOME! Go, Christian!
This recipe has emerged from many a trial-and-error cooks. And it’s my favorite. If I made and sold my own barbecue sauce, this would be sketched in the background of the label. It uses the smoker first and then the grill to finish it off. If you don’t have a smoker, you can skip step 3 and go straight to the grill. It will still be delicious.
But let me tell you. It only takes one smoke to never stop.
If you have even the faintest of a smoke itch, check out a pellet smoker. It makes monitoring the heat source as easy as turning a dial and then you can focus on mastering the craft of BBQ, complete with wood-fueled flavor. And if you’re really feeling the urge to take on Spring with a vengeance, pick up Franklin’s BBQ book. In hardcover; it’s way more fun that way. If you can cook it in an oven, you can cook it in a smoker. Smoking opens up all sorts of culinary opportunity.
With that, enjoy the recipe! And support competitive smoking (I’m the bottom right matchup). It’ll only take a second and then the steak will be spread to more beloved hearts.
Smoke ’n Grill Flank SteakGet the smokey goodness of the smoker and the searing punch of the grill all in one glorious, marinaded slab of heaven. The smell of the marinade will make you want to pop open a beer at 11:00am, the aroma of the smoker will get the neighbors peaking over the fence, and the fire of the grill that afternoon will ensure your status as BBQ god amongst friends.Author: Christian WallinIngredients- 2 lb flank steak
- ¼ cup red wine
- ¼ cup vegetable oil (I don’t use olive so it doesn’t solidify in the fridge)
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- ⅛ cup soy sauce
- A little less than ⅛ cup Worcestershire sauce
- 4 large garlic cloves, minced
- 2 limes, fresh squeezed
Instructions- Mix all ingredients for the marinade in a bowl. Give it a stir and take a good whiff - it should make you want to lick it. Need some more citrus? A lil' more garlic? Add it. I like a strong garlic presence, solid lime scent, a wave of soy and enough Worcestershire sauce to make it unique (a little less than ⅛ cup).
- Put it in a plastic bag with the meat. Push out as much air as you can without shooting the marinade across the counter. Toss it in the fridge for 8 hours. I use vegetable oil instead of olive so the marinade doesn't solidify in the fridge.
- Load up your smoker with your wood of choice. I often use mesquite or hickory, maybe some apple mixed in. Keep it at about 180-200 degrees for 3 hours. If your steak is smaller, shoot more for 2½ hours.
- In the last 30 min of smoking, fire up your grill. I use charcoal because I can get it HOT. You want it as high as you can get it. Visiting my parents once I set their gas grill aflame getting it to where I wanted it. Not the safest grill moment I've had but had a hell of a good sear.
- Once your coals and grill are hot (HOT), transfer the steak from the smoker. Grill it about 3 minutes per side. You want to sear the dickens out of it, getting some nice char and grill markage. It will go about a minute faster than usual because the temperature of the meat is higher from smoking.
- Knowing when to pull a steak off is a bit of an art, but just takes practice. This steak is a little different because it will seem stiffer from smoking, but follow you gut. If you're unfamiliar with steak doneness, Google "using palm to test steak." It's remarkably accurate.
- Pull the steak off the grill, wrap in foil and let it sit for 10-15 minutes.
- Carve that sucker, against the grain. Pencil-width slices. Adorn with Chimichurri sauce and sides of your liking. Crack a beer or other favorite beverage and bask in the smoky grace of BBQ.
ChimichurriAuthor: Christian WallinIngredients- 1 bunch cilantro, washed WELL and chopped
- 6 large cloves garlic, minced
- ¾ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 lime, fresh squeezed
- 1 tablespoon diced red onion
- 1 teaspoon black pepper
- ½ teaspoon salt
Instructions- Put all ingredient in a food processor or blender and ZOOT! ZOOT!
- You're done. Easy. Be a hero and offer it to your guests for their steak.
Hi, it’s Jane again. Christian doesn’t think I should post this photo, but I am anyway. Because THAT SHIRT.
Posted by Jane Maynard at 4:06 pm 3 Comments
Categories: Cora, featured recipes, main dishes, Recipes Tags: BBQ, chimichurri, flank steak, smoked food |
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Thursday, February 23, 2017
Charcuterie for 500, Please, Alex.
From Jane: I am super excited today because I get to introduce you to This Week for Dinner’s first-ever regular contributor (who isn’t me!). Everyone meet Cora Wallin! Cora is my sister-in-law who has been making good food for our family since the day we all met her. She’s an excellent cook who is behind some of my favorite recipes here on the blog (I’m looking at you taco meat, sour cream banana bread and sweet potato burritos with the yummiest black beans ever). Last summer when Cora and I were hanging out at my parent’s house, she was telling me about a few of her recent favorite recipes. I was thinking about how I needed to make them and photograph them so I could share these recipes on the blog, and then I had a genius idea. Cora is both a fabulous writer AND photographer, so, um, that means she can just write these blog posts for me, right? Somehow I got her to agree and now we are all benefitting! (Okay, maybe Cora isn’t benefitting so much, but whatever. She just loves me THAT MUCH.) Cora is kicking things off with a delicious and beautiful post that explains how to do charcuterie at home. Thank you Cora!
We had an official #adulting moment last month. We were invited to dinner as a family (including husband Christian, 7-year-old Maddox, 5-year-old Sophie and 8-month-old Phoebe) by one of Maddox’s classmates. Obviously, I’m not a stellar member of the PTA (excuse me, PTO) for this to be our first family-dinner-at-a-classmate’s rodeo. It felt significant. It felt a bit nerve-racking. Would it be an evening of polite and benign conversation while the smelly seven-year-olds made fart jokes at the end of the table or would this be the beginning of family friends?
About 30 minutes before show time, I sent the husband out to buy flowers and wine. Which meant we were almost late to a dinner only two blocks away. We arrived dew-kissed (read: sweaty) and slightly winded from the horror of getting three children in and out of coats, hats and shoes. The older kids ran off to destroy our hosts’ home while Christian and I joined the grown-ups on the sofa by the fire. I plopped down onto said sofa with Phoebe clinging to me and became even “dewier” thanks to the romantic, blazing hearth. Then my eyes fell to the coffee table where there upon the altar of friendship was laid mana. Life reviving sustenance. BEHOLD, a cheese board with the all the dressings and trappings of a Pinterest fantasy. Then I knew, I really knew, we would all be fast friends.
That’s the power of the charcuterie. It brings fancy salamis and smelly cheeses together on little edible carb-loaded plates and turns everyone into heart-eyed smiling emoji faces. It’s pure magic. It’s how we can heal this world. So let’s break it down Jeopardy style…behold the keys to world peace.
What is…charcuterie?
Charcuterie is just a snooty french word that means a collection of cured meats. Now, I’ve unsuccessfully attempted charcuteries in the past, but what my new best friends showed me was the key to friendship and charcuterie glory is an assortment. Before I would grab 3 different kinds of meats and it always felt like a bit of a let down when I made the spread. Go for a variety, not quantity. Try rosemary ham, 3 different salamis and a pate or teewurst. Have a mix of sweet, spicy, peppery meats as well as melt-in-your-mouth prosciutto. It’s much better to do a little bit of a lot of things than a lot of just a few.
What is…cheese?
But meat alone won’t do the trick, otherwise my southern cousins’ pepperoni logs and Slim Jims would be the height of social entertaining. The lactose-y wonder of cheese is what makes all those delectable meats sing. Again, it’s all about the the different textures and flavors. Pick up a creamy brie, crumbly blue, smoky gouda and zippy manchego. Each bite should feel like a choose-your-own-adventure book for your mouth.
What are…edible plates?
Serve that wonderful meat and cheese on delicious edible plates. And don’t forget, variety, variety, variety! (Are you sick of that theme yet?) Don’t just serve water crackers. Slice up a fresh baguette. Grab some fig and olive crackers at Trader Joe’s. Toss in thin and crunchy breadsticks. The more the merrier.
What are…all the extras?
The extras are what will really set your charcuterie and cheese board apart. There are SO many amazing options but here are just a few: marinated olives (pitted always feels less awkward), nuts, caper berries, pepperoncinis, roasted peppers, juicy grapes, thin-sliced Granny Smith apples, french dijon mustard, fig preserves, quince or guava paste, fresh honey”¦the list is endless. A great place for ideas can be your local wine shop. Many of them have cheese departments where you can get suggestions for wonderful pairings.
What is…presentation?
Lastly, don’t forget to make it pretty. Put cheese on little squares of parchment. Add fragrant sprigs of fresh herbs. Roll soft cured meats and fan out chorizo slices. Intermix your groups of meats, cheeses, crackers and extras.
Remember this is about coming together. It’s about building bridges of hope and love. Let the cheese show you the way.
Posted by Jane Maynard at 2:50 pm 8 Comments
Categories: Cora, Kitchen Tips, side dishes, way gourmet Tags: charcuterie, how to do charcuterie, kitchen tips, party ideas |
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Thursday, August 11, 2016
Cora’s Mexican Ground Beef Tacos
I have to confess something. I’m a bit of a snob when it comes to Mexican food. I blame living 20-40 miles from the Mexican border for eight of the last 15 years, with the other seven years still being in California. One of my biggest fears of moving away from the San Diego area is that I won’t be able to access my favorite Mexican ingredients for cooking at home. No, really, it’s a true FEAR.
Now that you know I’m a snob, I have another confession to make. Ground beef tacos are not my favorite and I refer to them as “gringo tacos” in my head (especially when crispy taco shells are involved). This isn’t to say Mexican cuisine does not include seasoned ground beef for tacos, it’s just not my first pick and ground beef is never on the menu at any of my favorite Mexican restaurants. That all said, I will still eat and even cook ground beef tacos occasionally, it’s just never my first choice.
While we were visiting family the last few weeks, however, my sister-in-law Cora (who is a wonderful cook as well as a crazy talented photographer) made the best ground beef tacos I’ve ever had. Her Mexican friend Zu taught her how to make this delectable taco meat, and Cora has now passed that wisdom on to you and me.
Please note: The amount of meat you see in the picture above is the recipe below doubled.First off, you will not need taco seasoning packets ever again. Stop buying them.
Secondly, after you make this taco meat, you will want to eat 10 tacos. You’ve been warned. (After Nate’s umpteenth taco he declared, “Why are these SO GOOD?!”)
Thank you, Cora, for bringing ground beef tacos back into my life in the most delicious way.
Note: Making your own crispy taco shells is the best thing ever with this taco meat recipe. Click here to read how to make crispy taco shells.
Cora's Mexican Ground Beef TacosMy sister-in-law Cora gave me this recipe. Her Mexican friend taught her how to make this meat and it is scrumptious!Author: Cora WallinServes: 8Ingredients- 1½ pounds ground beef
- 1 teaspoon cumin
- 1 teaspoon chili powder (Cora prefers chipotle chili powder)
- 1 teaspoon paprika (Cora uses smoked paprika)
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1½ - 2 tsp seasoned salt (to taste)
- 1 handful chopped fresh cilantro
- ½ onion, diced
- 1 pint quartered grape tomatoes
Instructions- Brown beef over medium heat in a large, preferably deep, skillet. Use a potato masher to really break down the meat as it cooks. (The potato masher is the secret trick to this recipe!)
- When the beef is about halfway browned, drain off excess fat, then add the diced onion and seasonings. Continue browning, then add the chopped cilantro and tomatoes.
- Reduce heat to low and cook until tomatoes and onions melt into the beef mixture, at least 20 minutes. You can add a bit of water as it cooks if needed. Also, continue to use the potato masher throughout the cooking process.
- Awesome served with fresh homemade salsa (like this one), pico de gallo and Cholula hot sauce...but you can eat it however you want!
Posted by Jane Maynard at 11:26 am 29 Comments
Categories: Cora, featured recipes, main dishes, Recipes Tags: ground beef, mexican food, tacos |
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Friday, July 29, 2016
Cora’s Sour Cream Banana Bread Recipe + The BEST Way to Eat Banana Bread (How have I never done this?!)
Right now I’m in New Jersey visiting my family. Despite the fact that my sister-in-law Cora had a baby just six weeks ago, she has still been caught cooking us delicious food. Yesterday she made four loaves of banana bread, which (unsurprisingly) are already gone! Cora has been kind enough to share her sour cream banana bread recipe with us today. Everyone say thank you, Cora! {Thank you, Cora!}
Cora’s recipe is wonderful and tastes like butter. The day it is baked, the top is wonderfully crispy, while the bread itself is soft and moist. And as happy as I am to now have Cora’s great recipe, I’m even more happy about the fact that Cora and my brother Christian shared the greatest tip ever for eating banana bread.
You know how when you make banana bread or brownies or whatever that has a crispy top and it goes soft over night? WELL…Cora and Christian always toast their slices of banana bread and then slather the slices with butter. The top gets crispy again, the edges are awesome, and the bread stays soft and delicious. And then, of course, melted butter. It’s basically the greatest and I may never eat banana bread any other way again. These toasty slices of heaven might be even better than fresh-from-the-oven banana bread. Crazy talk, I know, but true.
Enjoy! BonANA Appétit!
Cora's Sour Cream Banana Bread RecipePrep timeCook timeTotal timeFrom my wonderful sister-in-law Cora, who is an excellent cook!Author: Jane MaynardRecipe type: BakingServes: 2 loavesIngredients- ⅔ cup butter
- 1⅓ cup sugar
- 2 large eggs
- 1 teaspoon vanilla or coconut extract (either are delicious!)
- 1½ cup mashed bananas
- 2¾ cup flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ c sour cream
Instructions- Preheat oven to 350º F.
- Cream butter and sugar until fluffy.
- Add vanilla or coconut extract then add eggs, beating well after each egg.
- Add mashed bananas and mix well.
- Whisk together flour, baking powder, baking soda and salt in a separate bowl.
- Beating on low, add ⅓ of the dry ingredients until just combined. Add ¼ cup of the sour cream, beat on low until just combined. Repeat with ⅓ of the dry ingredients, then the rest of the sour cream, then finishing with the last ⅓ of the dry ingredients, making sure to mix until just combined with each addition.
- Pour into 2 greased loaf pans and bake for 40-45 minutes, until toothpick comes out clean.
Posted by Jane Maynard at 11:12 am 4 Comments
Categories: Cora, featured recipes, Recipes, sweet things Tags: baking, banana bread, bananas, bread, sour cream banana bread recipe |
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Wednesday, January 20, 2016
Pork and Udon Noodle Soup, a.k.a. Plastic Noodle Soup
My sister-in-law Cora is a great cook and also a great discoverer of recipes. When she texts me about a recipe, I always follow through and make it. I have yet to be disappointed.
The latest Cora recipe was this Pork and Udon Soup found on the Food Network website. She had made a few modifications, sent me the link with her notes, and told me that my nephew ate three bowls. Of course I had to try it!
Them’s the plastic noodles right there.I’ve had the soup on my menu for two weeks and today I finally made it. And it was delicious. Anna calls it Plastic Noodle Soup. I like the name and will be calling it that from now on. My kids honestly didn’t love the plastic, I mean udon, noodles, so I may try using ramen noodles next time. But they did love the pork, the veggies and the broth very much. Owen never eats the broth but today he did! (Small victories.)
If you want the original recipe, click here. Cora and I both felt the measurements were way off for some of the ingredients and we also adjusted the directions. So, you know, I’d follow the recipe below if I were you. 😉
Pork and Udon Noodle Soup, a.k.a. Plastic Noodle SoupPrep timeCook timeTotal timeAuthor: Jane Maynard via Cora WallinServes: 8-10Ingredients- For the roasted pork:
- 1 2-pound pork shoulder
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- Kosher salt and pepper
- Alternatively: In a pinch, you can use Aidells Teriyaki Pineapple meatballs, about half a package (Cora used the meatballs and said it was good but the roasted pork is probably better)
- For the soup:
- 4 tablespoons canola oil, divided
- 2 medium carrots, chopped (my carrots were pretty skinny, I used 4 carrots)
- ½ of a small onion, chopped
- 1½ tablespoons fresh ginger (about 4 inches of root), minced using a zester
- 4 cloves garlic, minced
- 1 habanero, seeded and chopped (optional)
- 2 cups sliced mushrooms
- 2 cups cabbage, chopped
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 8 cups chicken stock
- ~1/2 teaspoon salt
- ~3 cups of the roasted pork, shredded
- 2 or 3 7-ounce packages udon noodles (each package is enough for ~4 servings; toss the flavor packet)
- Fresh cilantro, chopped, for garnish
- Bean sprouts, for garnish
- Lime wedges, for garnish
- Sriracha sauce, for garnish
Instructions- To roast the pork: Preheat oven to 425º F. In a small bowl mix 4 tablespoons olive oil with 4 minced garlic cloves. Place the pork shoulder in a roasting pan, preferably with a rack in the bottom. Brush the garlic oil on all sides, then sprinkle all sides evenly with kosher salt and pepper. Roast for 20 minutes then reduce heat to 325º F and cook until an instant read thermometer inserted in the center of the pork reads 185º F, which will take a few hours. Remove from oven and let rest for 30 minutes. Shred and set aside.
- To make the soup: Prep the onion, carrots, ginger, garlic, chile (if using), mushrooms and cabbage before you start to cook.
- Heat 2 tablespoons of canola oil in a large pot over medium-high heat. Once heated add the onions and carrots. Cook until they start to brown. If pan seems too hot while the onions and carrots cook, adjust heat to medium.
- Reduce heat to medium (if you haven't already) then add the ginger and garlic. Cook for 1 minute.
- Add 2 tablespoons canola oil, then add the mushrooms and cabbage. Stir in the soy sauce, then add the chicken stock. Cook for about 10 minutes. At this point taste the soup and see if it needs additional salt. I added ½ teaspoon of salt at this point.
- In a separate small pot, bring about 2 cups of water to a boil. Cook udon noodles for 2 minutes then drain. Divide noodles into 4 bowls.
- Add shredded pork (or meatballs, if using) to the soup and cook for a few minutes, just until meat is heated. Fill each bowl with soup.
- Top with cilantro, bean sprouts, lime juice. Cora and I leave the habanero out of the soup so the kids can eat it, then use Sriracha to add heat to our own individual servings.
NotesMy kids didn't love the udon noodles. I think ramen noodles would be equally as delicious in this soup. 1 package of ramen (without the flavor packet) would probably be enough for the entire pot of soup.
It is best to serve and store the noodles separate from the soup. You could in theory cook the noodles right in the soup. Cora said she stored the noodles in the soup for leftovers and they were okay, but it was definitely better keeping them separate.
Posted by Jane Maynard at 4:27 pm 6 Comments
Categories: Cora, featured recipes, main dishes, Recipes
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Thursday, October 8, 2015
What to Eat in New Orleans, i.e. How to Give Yourself a Food Hangover
Last week I went to New Orleans with my mom, sister-in-law Cora and sister Anne with one goal: to eat tons of food. We not only achieved our goal, we did so with flying colors. Actually, too many flying colors. By the third night I felt strange. Physically strange. I think it was a food hangover. Listen, I’ve been known to put down a lot of food in my day, but New Orleans just about did me in. And it was totally worth it. Man, the food is awesome. And beyond food, the city is beautiful, the people are friendly and the music is the BEST. New Orleans has captured my heart. (As well as my stomach!)
Cabildo Alley. Photo credit: Cora WallinAs we prepared for the trip, Anne made us all do research and put it in a Google doc so that when we were on the ground we’d be ready to go! Of course we didn’t get to half of what was in the doc, but we did a TON in our 3 1/2 days in NOLA and I honestly can’t believe how much food we ate.
Jackson SquareIf you follow my very enthusiastic advice and visit New Orleans (you better!!!), here are all the delicious/wonderful/interesting/fun places you should visit!
BREAKFAST
Ruby Slipper Cafe (Days 1 & 4…we started and ended our time in New Orleans here!)
My friend Kalli visited NOLA just one week ahead of us and recommended the Ruby Slipper Cafe, stating that the biscuits were the BEST THING EVER and that she wished she had just ordered biscuits and bacon as her meal. I do agree that those items were delectable, but I am SO glad we ordered other items, too. Honestly, Ruby Slipper really stands out for all four of us as a favorite from the weekend. Here are some of our Ruby Slipper top picks! (Click here for full menu and descriptions.)- Chicken St. Charles: I could eat this for breakfast, lunch or dinner. It’s UNREAL. The fried chicken is divine, the egg was poached to perfection, and the tasso sauce finished it all off beautifully. (Side note: Tasso ham is a southern Louisiana specialty.)
- Eggs Blackstone: This was my first meal in New Orleans and, let’s just say, it set a very high bar.
- One word: BISCUITS. Best biscuits we had all weekend.
- Bananas Foster Pain Perdu: This French toast was one of my mom’s favorite foods from the whole weekend. Delish!
- We didn’t imbibe at Ruby Slipper, BUT their alcoholic breakfast drink menu was extensive and delicious sounding. It’s always 5:00 somewhere, right?
Posted by Jane Maynard at 9:51 pm 15 Comments
Categories: Cora, fab faves, travels Tags: new orleans, nola, travel, what to eat in new orleans |
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Wednesday, September 9, 2015
Balsamic Vinegar and Olive Oil Tap Rooms are FUN
This summer while visiting my family in New Jersey, we took a day trip to Warwick, NY. I love that cute little town and try to discover something new each time we go. This summer we happened upon the Warwick Valley Olive Oil Co., which opened up earlier this year.
This beautiful shop is a balsamic vinegar and olive oil tap room. I had never visited a tap room prior to our visit to Warwick and quickly fell in love. I love high-quality olive oils, a love that flourished while living in the Bay Area near McEvoy Ranch.
Balsamic vinegar is another ingredient that I was fairly clueless about until I had the chance to try a really high-quality vinegar. Several years ago I went to the Fancy Food Show with my dear friend Vanessa Druckman. In the “Italy” section of the expo there were several balsamic vinegar companies. One of the vendors had us taste his most expensive vinegar (p.s. you can really spend a lot of money on vinegar, in case you were looking for a way to spend a lot of money). I can’t even explain how amazingly delicious that spoonful of balsamic vinegar was. Otherworldly, my friends.
As you can imagine, a balsamic vinegar and olive oil tap room was right up my alley! I was drinking oil and vinegars left and right! The balsamic vinegar flavors were especially fun, from cherry to peach to chocolate! I ended up buying the grapefruit vinegar as well as a bottle of Italian olive oil that was pressed in May 2015.
The kids did surprisingly well in the store with us, and my girls really enjoyed trying the balsamic vinegars. That said, it was a good thing Grandma was there to read stories while my sister-in-law Cora and I reveled in the oil and vinegar. For some reason the kids didn’t think that the tap room was quite as fun as I did. Strange.
The bottom line is this…if you have a chance to visit a tap room, do it! It is really a unique and fun experience. No, really, it IS fun. I swear!
Posted by Jane Maynard at 11:22 am 6 Comments
Categories: Cora, the goods, travels Tags: balsamic vinegar, olive oil tap room, tap rooms, warwick |
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Wednesday, July 22, 2015
Grilled Nutella and Strawberry Sandwiches OR How to Eat Chocolate For Lunch
We are in New Jersey right now visiting my family. My sister-in-law Cora introduced us to a new way to eat chocolate for lunch yesterday. I’m always up for making chocolate into a meal, so I was 100% on board!
Cora had recently taken her little girl and my niece Sophie to a cafe called Marigolds. They ordered the Nutella panini off the menu and discovered something quite delicious – a panini made with Nutella and fresh sliced strawberries!
Of course we had to try making it on our own and that’s what we had for lunch yesterday! And before you start thinking it’s all weird that this is an actual sandwich that you can have for lunch (my mom couldn’t quite wrap her brain around it), this is basically a PB&J if you really think about it. Nutella is a hazelnut spread, so that’s just like peanut butter, right? And fresh strawberries are way healthier than sugar-laden jam. So, you know. totally the same and way healthier! (Okay, not totally, but whatever.)
The cafe even served the Nutella panini with homemade potato chips. This is LUNCH, people. I swear!
Whether you agree that this makes a healthy and nutritious lunch or not, I do think you’ll agree it’s delicious. Seriously, DELICIOUS. You’re welcome.
Grilled Nutella and Strawberry SandwichesPrep timeCook timeTotal timeAs created by my sister-in-law Cora Wallin, inspired by Marigold's in Summit, NJAuthor: Jane MaynardIngredients- Good crusty bread
- Fresh sliced strawberries
- Nutella
- Butter
Instructions- Spread Nutella on 2 slices of bread.
- Layer sliced strawberries on one side then put the sandwich together.
- Butter the outside of both slices of the sandwich and grill in a pan over medium heat until golden brown (like a grilled cheese sandwich) or cook in a panini maker.
Posted by Jane Maynard at 7:27 am 8 Comments
Categories: Cora, featured recipes, main dishes, Recipes, sweet things Tags: Nutella, panini recipes, paninis, strawberries |
Hi! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and count on you to share yours! You'll also find other deliciousness that I hope you'll enjoy!
