Pink Marshmallows

In preparation for Valentine's day I tried to make homemade marshmallows yesterday...it seemed like such a good idea at the time.

The basic principle is fairly simple.  You add a hot sugar solution to a gelatin solution and mix the bejeebers out of it.  But, as always, the devil was in the details.  Here is the recipe that I used (from NBC Washington) .

Pomegranate Marshmallows

1 tablespoon powdered gelatin
½ cup pomegranate juice
1 ¼ cups granulated sugar
¾ cup corn syrup
½ cup water

Sprinkle the gelatin over the pomegranate juice in the bowl of an electric mixer. Let sit 5 minutes. Place over a double boiler (a pot that has water boiling) to heat & dissolve the gelatin.
Place the sugar, corn syrup and water in a pot and bring to a boil. Continue to cook until the mixture reaches 240 degrees on a candy thermometer or until you can place a small amount of the mixture into cold water and when you squeeze it, it has the feel of chewing gum.
Using caution, pour the hot syrup into the mixing bowl with the gelatin and juice. With the whisk attachment, whisk on high speed until cool, about 15 minutes. Place into a well oiled dish and let sit for 4 hours. Cut into desired shapes.

 I'm not going to say that they were a total failure...but they ain't stay-puft.  I learned a few things that I will now graciously share with you.

1. It takes for freeking EVER to get a sugar solution that last 10 degrees.  I know that it's vital to have my sugar solution at the correct temperature...but I'm not known for my patience.  I tried so so hard, but I may have been a degree or two short.  This may have been my first mistake.
2. This concoction will expand in your mixer.  I made a double batch, and my mixer was very nearly overwhelmed.  She photographic evidence below.



Before



After

3.  Marashmallows need to breath - in an attempt to keep dust, pet hair and small children out of my marshmallows I covered them as they sat.  I think that this was a mistake, I think that they sort of needed to dry out a little. 

UPDATE:  After cutting and allowing the marshmallows to dry out a bit they became much more marshmallow like....live and learn!

Meal plan Monday 2/8/10

Monday already? Being snowed in sure messes with your sense of time. Sadly, the family still needs to eat so I still must cook....here's what we have planned for this week.

Monday - Crock pot veggie curry - this just keeps getting relocated

Tuesday - Curry Leftovers

Wednesday - Sloppy joes - This is assuming that I can get to the top of our hill and get to the store by then.

Thursday - Chicken stir-fry

Friday - Leftover stir-fry

Saturday - Chicago style deep dish pizza

Sunday - Chicken enchiladas. These are so yummy that I just have to share the recipe!

Sauce and Filling
1 1/2	tablespoons vegetable oil or corn oil
1	medium onion ,chopped fine (about 1 cup)
3	medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
3	tablespoons chili powder
2	teaspoons ground coriander
2	teaspoons ground cumin
1/2	teaspoon table salt
2	teaspoons granulated sugar
12	ounces boneless, skinless chicken thighs (about 4 thighs), trimmed of excess fat and cut into 1/4-inch-wide strips
2	cans tomato sauce (8 ounces each)
1/2	cup chopped fresh cilantro leaves
	1 can (4 ounces) pickled jalapeños , drained and chopped (about 1/4 cup)
8	ounces sharp cheddar cheese , grated (2 cups)
Tortillas and Toppings
10	corn tortillas (six-inch)
	Vegetable cooking spray
3	ounces grated sharp cheddar cheese (3/4 cup)
3/4	cup sour cream
1	avocado , diced medium
5	leaves romaine lettuce washed, dried, and shredded
2	limes , quartered

INSTRUCTIONS

1. 1. FOR THE SAUCE AND FILLING: Heat oil in medium saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic, chili powder, coriander, cumin, salt, and sugar; cook, stirring constantly, until fragrant, about 30 seconds. Add chicken and cook, stirring constantly, until coated with spices, about 30 seconds. Add tomato sauce and 3/4 cup water; stir to separate chicken pieces. Bring to simmer, then reduce heat to medium-low; simmer uncovered, stirring occasionally, until chicken is cooked through and flavors have melded, about 8 minutes. Pour mixture through medium-mesh strainer into medium bowl, pressing on chicken and onions to extract as much sauce as possible; set sauce aside. Transfer chicken mixture to large plate; freeze for 10 minutes to cool, then combine with cilantro, jalapenos, and cheese in medium bowl and set aside.

2. 2. Adjust oven racks to upper and lower-middle positions and heat oven to 300 degrees.
   

3. 3. TO ASSEMBLE: Fill, roll, and sauce enchiladas. Cover baking dish with foil. Bake enchiladas on lower-middle rack until heated through and cheese is melted, 20 to 25 minutes. Uncover and serve immediately, passing sour cream, avocado, lettuce, and lime wedges separately.

   
   

   This is from Cook's Illustrated

Menu plan Monday - Cozy food for a cold week

It's been rather cold this week so I'm cooking up some of my favorite warm and cozy comfort foods. One thing always in my menu is cereal - don't forget to enter my contest for two free boxes!!

Sunday - Minestrone Soup and Brown rice with Andouille, corn and Red Peppers

Tuesday - Spiral-Sliced Ham with Cherry Port Glaze. We are taking advantage of after holiday ham sales here.

Thursday - Chicken lo Mein. This got bumped last week because my hubby made gnocchi.

Saturday - Thai Chicken Salad. Not really a warm dish, but oh so very yummy!

Sunday - Braised Short Ribs. These need to be started a day in advance and are NOT lowfat.

Hmm..I'm getting hungry just thinking about it all. Since the Thai Chicken Salad is just so crazy yummy, I'm going to reprint the recipe here. I think that as long as I tell you that the original source is Cook's Illustrated that this is okay. As I have mentioned before, I love Cooks Illustrated and receive no compensation from them (though I would be their shill at the drop of a hat).

THAI STYLE CHICKEN SALAD WITH SPICY PEANUT DRESSING

3 - 3.5 pound whole chicken (You can also use a rotisserie chicken from the grocery store and skip step 1)

1/2 cup canola oil

3 tablespoons smooth peanut butter

1/2 cup fresh lime juice

2 tablespoons water

3 small cloves of garlic minced or pressed through a garlic press

2 teaspoons finely grated ginger

2 tablespoons light brown sugar

1 1/2 teaspoons hot red pepper flakes

1 cucumber pealed, seeded and cut into 1/4 inch cubes

1 medium carrot grated

4 scallions sliced thin

3 tablespoons cilantro leaves

1/2 cup chopped peanuts

1. season the chicken with salt and pepper. Roast at 375 degrees until instant read thermometer inserted in the thigh registers 165 to 170 degrees, about 1 hour and 10 minutes. When cool, pull the meat off the bones in 2-inch shreds, discarding the fat and sinew. Reserve 5 cups for this recipe; set aside the rest for another use.

2. Puree oil, peanut butter, lime juice, water, 1/4 teaspoon salt, garlic, ginger brown sugar and red pepper flakes in blender until combined. Transfer to a large bowl.

3. Add the cucumber, carrot, scallions and cilantro to vinaigrette. Toss to combine. Add chicken and toss gently to combine. Let stand at room temperature for about 15 minutes. Adjust seasoning with salt and pepper and sprinkle with peanuts.

1.