The Speckled Palate

Caramel Corn with Almonds

by Erin on April 8, 2013

Caramel Corn with Almonds // The Speckled Palate
You know when you suddenly have an intense craving for no reason whatsoever?

… That happens to me about once a week.

I know what you’re thinking, and no, I am not pregnant. This is just the way I am, for whatever reason. I sometimes cringe when I think about what my cravings will become when I actually am with child. (Let’s not think about it too much right now, mmmkay? Even if we have laughed about this quite a bit because I will definitely be that pregnant lady who wants a mayonnaise and pickle sandwich in spite of my current dislike of both.)

And since I generally like to listen to my body, so long as its requests aren’t too strange, I will generally give in.

This was a lesson learned a LONG time ago at the beginning of college when I had the hankering for a shudder-inducing babysitter night staple from my childhood: fish sticks and macaroni and cheese. I talked about it for weeks. WEEKS. (Literally. ) Finally, one of my girlfriends told me calmly that if I was craving it so much, that maybe I needed to listen to my body and give in.

I did.

And I haven’t eaten fish sticks since. (Thank goodness!)

So, anyway, back to that initial line about a craving that just hits you upside the head all of a sudden…

A few weeks ago, I had a mid-evening crazy hankering for caramel corn. We’d already eaten dinner, and we were settling down to watch the first few episodes of House of Cards (which is ABSOLUTELY FANTASTIC, in case you haven’t seen it and/or were wondering my opinion.) I began searching caramel corn recipes, stumbling upon an awesome one within minutes.

Within ten minutes, my version of that very popular recipe was roasting in the oven.

And an hour later when it came out?

Let’s just say I’ve found a winner. And I may or may not have made it at least five more times over these past few weeks because, umm, it’s that good. And because, clearly, I have no self-control.

Caramel Corn with Almonds

Author: Slightly adapted by Erin @ The Speckled Palate from AllRecipes

Recipe type: Dessert

Prep time: 15 mins

Cook time: 60 mins

Total time: 1 hour 15 mins

Serves: 10

A sweet and salty treat that updates traditional caramel corn with the addition of almonds.

Ingredients

5 cups lightly salted and buttered popcorn, popped (about a bag of microwave popcorn)
⅓ cup whole almonds*
⅓ cup light brown sugar, packed
3 tablespoons unsalted butter
1 tablespoon light corn syrup
⅛ teaspoon salt (a pinch!)
¼ teaspoon baking soda
1 teaspoon vanilla extract

Instructions

Place the popped popcorn into a shallow, greased baking pan. (I used a jelly roll pan.) Sprinkle the almonds on top of the popcorn and set aside.
Preheat the oven to 250°.
In a skillet, combine the brown sugar, corn syrup, butter and salt.
Bring the mixture to a boil over medium heat, stirring to blend the ingredients together. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
Remove from the heat, and stir in the baking soda and vanilla.
Immediately pour the caramel sauce over over the popcorn, and stir to coat. (Don’t be too worried about the popcorn not being completely coated at this point.)
Bake for 1 hour, removing the pan, and giving it a good stir every 15 minutes.
Line the counters with waxed paper.
Pour the caramel corn out onto the waxed paper and separate into pieces. Allow to cool completely, then enjoy or store in airtight containers.

Notes

*Do not use almond slivers. Use whole almonds or large almond pieces. The slivers will sink to the bottom and not be coated in any caramel if you do.

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Caramel Corn with Almonds // The Speckled Palate Do you have these intense cravings, too?

Are you a Caramel Corn fan?

{ 12 comments }

The Cocktail Chronicles: Mustique

by Erin on April 5, 2013

in drink, The Cocktail Chronicles

The Cocktail Chronicles: Mustique // The Speckled Palate Two things before we dive right in:

1. Apparently, our wine glasses were really water spotted when we took these photos, and I literally cringed when editing these images because of that. And then promptly attempted to Photoshop the worst of the water spots out. And from now on, I’ll just be handwashing everything.

2. When I am writing out the author of this drink book, Stuart Walton, I really want to write David Walton instead. EVERY TIME. Sorry, Stuart. I’ve really got no idea other than David is an actor who was on the short-lived but fun Bent (with LANDRY! From Friday Night Lights!) Maybe equally noteworthy, he is married to an actress whose TV show I loved as a teenager. *shrugs*

… Don’t judge me, y’all.

So, there’s that.

ANYWHO…

We’re taking a tour through the Caribbean during these past few weeks of The Cocktail Chronicles. … And all these drinks make me want to hang out by a pool and/or the ocean, read a lovely book and work on my tan. (After, of course, slathering my skin in sunscreen because that’s how I roll. Sadly, if there is no sunscreen involved when I’m outdoors, I look more like a lobster than a gloriously tanned beach babe. Add in my fear of skin cancer, and THAT is reason enough to apply and then reapply sunscreen regularly anytime I’m outside. Even if it is a bit of a hassle in the moment, it’ll pay off in the long run.)

This week, we’re visiting the Caribbean isle of Mustique… a mythical place I’d never heard of until we stumbled upon this drink. After doing some research, I learned it is a tiny private island in the West Indies.

If I’m being honest — and let’s be real, I’m always honest here since this is, ahem, my blog – Mustique sounds like a place where I’d like to take my next vacation. Any combination of sand, sun, ocean and fabulous, fresh seafood sounds like my idea of heaven on Earth.

Please say y’all agree. (Or someone agrees.)

But before we all get out our swimsuits and decide how exactly we’re going to get to Mustique, here’s how you make it:

5.0 from 1 reviews

The Cocktail Chronicles: Mustique

Author: Stuart Walton, The Ultimate Book of Cocktails

Recipe type: Drink

Prep time: 5 mins

Total time: 5 mins

Serves: 1

This drink was invented on the Caribbean island of Mustique.

Ingredients

1 measure (1.5 tablespoons) light rum*
1 measure (1.5 tablespoons) orange juice
½ measure (2 teaspoons) lemon juice
¼ measure (1 teaspoon) grenadine
Champagne

Instructions

Shake all but the last ingredient with ice.
Strain into a large wine glass.
Top with fizz, and garnish with a half-slice of lemon.

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The Cocktail Chronicles: Mustique // The Speckled Palate

Cocktail_WhatWeThought

We really, thoroughly enjoyed this drink. After having tried several super alcoholic drinks recently that didn’t have anything to neutralize the booze, this was a welcome surprise in our journey through this cocktail book. We both found this perfectly light and refreshing. I think this might be a summertime picnic drink for me… or any kind of outdoor activity once the weather gets nice again.

Cocktail_Rating

Five cheers! We highly recommend this. Not only was this drink delicious, but it was good enough for us to want to sip it again!

{ 10 comments }

What We Ate: Joe T. Garcia’s (Fort Worth)

by Erin on April 1, 2013

in What We Ate

What We Ate: Joe T. Garcia's, Fort Worth, Texas // The Speckled Palate

The first time I visited Fort Worth institution Joe T. Garcia’s as an adult, I was told I would do one of two things: Order the enchiladas or the fajitas. And drink a margarita. And eat the assorted tostadas that made their way to the table before the main event.

(Okay. So maybe that’s four things. But they were good things.)

Back in December, my cousin, her family, her in-laws, their family, Winston and I trekked over to Fort Worthfor a lovely day on the patios of Joe T’s. We repeated this on Saturday with my in-laws, first visiting an art museum and a brewery before ending our tour of Cow Town at this Mexican restaurant, and we had a fabulous time.

What We Ate: Joe T. Garcia's, Fort Worth, Texas // The Speckled Palate

Let me be the first to say that the beef and chicken fajitas live up to the hype, especially since the tortillas are clearly homemade, as is the guacamole.

My preferred way to eat one? Slather some guacamole on the tortilla, followed by refried beans and cheese before topping that with the meat and veggies and maybe just a little bit of rice before rolling it up and consuming quickly.

It’s so good.

What We Ate: Joe T. Garcia's, Fort Worth, Texas // The Speckled Palate

Not only is the food delicious, but the grounds of Joe T’s are something to visit solely for. When the weather is nice, everyone eats in the gardens… and they are gorgeous.

Every time I have been, I’ve enjoyed a brisk walk around the grounds before hopping back in the car for the hour-long drive back to our Dallas home.

How could you not enjoy walking around a place that has architectural elements like this? And a fountain?

Have you ever been to Joe T. Garcia’s?

{ 7 comments }

Slow Cooker Turkey Meatloaf

by Erin on March 25, 2013

in baking, entrees

Turkey Meatloaf // The Speckled Palate

This recipe is the ultimate quick morning recipe / you have someplace to be in about 30 minutes and need to put on dinner so you can eat SOMETHING after you finish work later in the evening.

Needless to say, this recipe is one from my newspaper photographer days, and it’s still a gem, even though I generally don’t find myself leaving the house at a moment’s notice to cover a variety of breaking news.

I was basically the queen of dishes like these in Mississippi, especially since my days had a habit of starting a little earlier than expected, and this dish, first introduced to me by my mother and then tinkered with by me over the years, has remained a household favorite ever since because it is quick, it’s easy, and it is delicious and perfect for a comforting meal after a long day.

I even found a way to expedite the process, especially if I didn’t have the time in the morning to make up the meatloaf. So I would either mix the meatloaf ingredients the night before and let them hang out in the fridge until the morning, or I would even freeze loafs, then remove one from the freezer, toss it into a pan to brown the sides — an essential part, folks! — and then throw it in the the slow cooker to hang out with a can of tomato soup all day.

The end result is a crunchy on the outside, utterly smooth and delicious on the inside slice of meatloaf, topped with its own juices and tomato soup and served atop mashed potatoes.

So. Good.

Slow Cooker Turkey Meatloaf

Author: Erin @ The Speckled Palate

Recipe type: Entree

Prep time: 30 mins

Cook time: 8 hours

Total time: 8 hours 30 mins

Serves: 4

Ingredients

1 lb. ground lean turkey
1 tablespoon extra virgin olive oil
1 egg
10 Saltine crackers, crushed
½ cup diced onion
1 garlic clove, chopped fine
¼ teaspoon salt
1½ teaspoons Mural of Flavor (or other salt-free poultry seasoning)
½ teaspoon black pepper
1 can of Campbell’s Tomato Soup, plus 1 can of water (or make your own)

Instructions

Preheat the olive oil in a large saucepan over medium-high heat.
In a large bowl, combine the the turkey, egg, crackers, onion, garlic and seasonings.
Using your hands, mix the the ingredients together until combined, then form into two rounds.
Gently place the loafs in your saucepan, browning every side until thoroughly browned and crispy.
Once the outside of each loaf has been browned, transfer them to the slow cooker.
Top them with tomato soup.
Cook on slow for 8 hours.
Once cooked through, remove from slow cooker, and slice into pieces. Top each piece with the tomato soup.
Enjoy warm with a side of mashed potatoes (or rice) and green beans!

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Turkey Meatloaf // The Speckled Palate

Do you have a go-to slow cooker recipe that has served you well over the years? What is it?

{ 6 comments }

The Cocktail Chronicles: Kingston

by Erin on March 22, 2013

in drink, The Cocktail Chronicles

The Cocktail Chronicles: Kingston // The Speckled Palate

Once upon a time, I was supposed to shoot a wedding in Jamaica.

I’d gotten married a few months previously when the inquiry came in, so I headed straight to the Post Office and sent off my documents to update my passport. I prepared my equipment and looked into rentals. I researched traveling with camera gear. I was so excited about the possibility of going to a tropical paradise to cover this event.

And then it fell through.

To this day, I have yet to visit Jamaica, but I dream I’ll be able to travel there sometime in the near future — for work or play.

So you’re wondering why I am speaking about Jamaica, right? This drink is named after the capital, calls for dark Jamaican rum (yum!), and is an unbelievably strong cocktail for what it appears to be.

Here’s how you make it:

The Cocktail Chronicles: Kingston

Author: Stuart Walton, The Ultimate Book of Cocktails

Recipe type: Drink

Prep time: 5 mins

Total time: 5 mins

Serves: 1

This is named after the Jamaican capital, so it would be inappropriate to use rum from any other location.

Ingredients

6 teaspoons dark Jamaican rum
3 teaspoons gin
Juice of half a lime
1 teaspoon grenadine

Instructions

Shake all the ingredients well with ice.
Strain into a cocktail glass.
Garnish with a half-slice of lime.

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The Cocktail Chronicles: Kingston // The Speckled Palate Cocktail_WhatWeThought

My husband pronounced, “It’s red, so you think it’s fruity. It’s not,” upon his first sip. It’s true. This is not a fruity, frilly drink… and the more sips I took, the more it tasted like cough syrup. If I were to make this again, I’d add some more lime juice to balance out the alcohol.

Cocktail_Rating Two cheers! Sorry, y’all. We’d like to be sipping something else… but we like the idea of this cocktail. For us to try this again, we’d have to make some changes.

{ 10 comments }

French Onion Soup

by Erin on March 20, 2013

in entrees, vegetables

French Onion Soup // The Speckled Palate

It’s spring!

… And to kick the season off right, I made you soup?

The weather in Texas has me a little confused, as it is continually jumping between the 40′s and the 80′s, sometimes in the span of a day. And while this is fine, it’s lead to me feeling a little less than stellar recently.

The good thing about the cooler weather sneaking back in is that I can have soup. And when I’m feeling not-so-well, I crave it.

Today, French Onion is on the menu, and this time, I actually took the time to scrawl down my recipe to share with y’all. It takes some TLC, but it’s a pretty low maintenance dish, overall, and your home will smell divine as the onions slowly caramelize. Just be prepared to be tempted and to not give in because the end product is even more glorious.

French Onion Soup

Author: Erin @ The Speckled Palate

Recipe type: Soup

Prep time: 20 mins

Cook time: 3 hours 50 mins

Total time: 4 hours 10 mins

Serves: 10

Rich, flavorful French Onion Soup, topped with a crunchy slice of bread and gooey cheese and finished by blasting in the broiler for 5 minutes.

Ingredients

4 large yellow onions, sliced thin (around 6 cups)
2 tablespoons extra virgin olive oil
3 tablespoons salted butter
½ cup dry white wine
6 cups beef broth
1 teaspoon ground thyme (or 2 teaspoons fresh thyme)
1 loaf crusty bread
Provolone slices

Instructions

Preheat the oven for 250°.
In a oven-proof skillet (or dutch oven), place the sliced onions, EVOO and butter.
Bake for one hour covered, occasionally stirring.
Once baked, take out and place over low heat on the stovetop, cooking the onions down even more for another 2 hours and 15 minutes. (This is a slow process, but it’s better than speeding it up, and everything burning.)
Once the onions have caramelized, pour in the white wine and scrape any goodness off the bottom of the pan.
Once the wine has evaporated, add the beef broth and thyme, simmering for another 15-30 minutes.
While the soup is simmering, preheat the broiler in your oven if you’re planning to consume this right away.
To serve, top with a crunchy slice of bread and a round of provolone cheese, then pop in the broiler.
Broil for 5 minutes or until the cheese has browned and is unbelievably bubbly.
Let cool for 5 minutes, then enjoy!

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French Onion Soup // The Speckled Palate

What is the weather like in your neck of the woods?

Do you crave certain foods when you aren’t feeling well?

{ 8 comments }

Whole Wheat Italian Beer Bread

by Erin on March 18, 2013

in baking, sides

Italian Beer Bread // The Speckled Palate

The original version of this recipe came to me from a college friend. At the time, both she and I were working as journalists for newspapers in separate small Mississippi towns, and we both had a lot of time on our hands when it came to being done with the workday. (This is what happens when you move to a new town, know no one except your co-workers, live alone, and don’t want to hang out at the college hang-outs, as you are no longer a student and that’s awkward.)

Needless to say, we both quickly filled our time by whipping up delightful foods in our kitchens because we could.

Back in college, Krysten and I were two members of a Sunday Night Dinner Family (and yes, this was what we all called it.) A group of our friends from the student newspaper gathered every Sunday evening at one of our homes for a delicious, home cooked meal. We rotated the cooking and hosting duties between the group, and it worked out fabulously. It was during this time that my love of cooking really developed, and I began trying new dishes, much to my delight… and dismay, in some cases. (I’m still blaming nutmeg for ruining a pasta dish I made nearly seven years ago. It would have been fine without, but I followed the darn recipe, and I was so sad when I realized that the dish wasn’t what I wanted it to be because the nutmeg’s sweetness was too much, even though my friends all tried to convince me it was awesome, and they thoroughly enjoyed it.)

So, Krysten and I went way back, and since we both knew our ways around the kitchen, we were constantly sharing recipes and experiences during our times in our small towns. And she is the one who introduced me to beer bread.

I’m glad she did.

Italian Beer Bread // The Speckled Palate

I was scared to make it the first time, but let me tell y’all that it is super simple to make… and super delicious, too.

Italian Beer Bread // The Speckled Palate

In fact, over time, I’ve adapted this recipe to fit my husband’s and my tastes… and we bake a loaf of this bread probably around twice a month because it’s such a fabulous addition to a home cooked meal.

Whole Wheat Italian Beer Bread

Author: Adapted by Erin @ The Speckled Palate from Farmgirl Fare

Recipe type: Bread

Prep time: 20 mins

Cook time: 60 mins

Total time: 1 hour 20 mins

Serves: 8

Homemade beer bread — crunchy on the outside and tender on the inside — made with whole wheat flour.

Ingredients

2 cups whole wheat pastry flour
1 cup whole wheat flour
1 tablespoon granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon dried basil
1 tablespoon dried oregano
2 teaspoons garlic, minced (about 4 medium-sized cloves)
¾ cup mozzarella cheese (parmesan also works wonderfully here)
18 oz. beer (your choice!)

Instructions

Heat the oven to 375°.
Combine the flour, sugar, baking powder, salt, basil, oregano, and mozzarella in a large mixing bowl.
Slowly stir in the beer and mix just until combined.
Spread the batter in a greased 8-inch loaf pan.
Bake until golden brown and a toothpick stuck in the center comes out clean, about 60 minutes.
Cool in the pan on a wire rack for 10 minutes.
Remove from the pan, and cool 10 more minutes.
Serve warm or at room temperature.

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Do you have a friend who you share recipes with like I do with Krysten?

What are some of the foods a friend has introduced you to?

{ 12 comments }

Whole Wheat Apple, Walnut, Chocolate Chip Cookie Cake

by Erin on March 15, 2013

in baking, dessert

Whole Wheat Apple Walnut Chocolate Chip Cookie Cake // The Speckled Palate

It should be no surprise to anyone that I kind of love Joy the Baker. I’ve shared her cookbook with friends and family members. I listen to her podcast. And I basically drool over her website whenever I visit. (Hi, I’m a photographer. Hi, I like food. Combine beautiful photography with delicious recipes, and I’m a happy girl.)

Also, I promise this doesn’t make me weird. We’re on the Internet, guys, and I like to think Joy is just one of my Internet friends who offers great food ideas and gorgeous photos of said recipes for everyone to enjoy.

Yeah.

So, anyway…

A few weeks ago, Joy shared a gorgeous photo on her Facebook page of a cookie cake in a cast iron skillet looked absolutely delightful… and I visited her site to discover it was Banana Walnut Cookie Cake. Which would maybe be the perfect sweet for my husband, but since I’m allergic to bananas, it was an immediate no-go.

I was so disappointed… and then I had a lightbulb moment where I realized applesauce could make an awesome substitute in this cake. And then I made it right then and there… because I’m a little crazy like that.

Whole Wheat Apple Walnut Chocolate Chip Cookie Cake // The Speckled Palate

I made a few other substitutions along the way, adding in whole wheat pastry flour and my favorite chocolate chips. (Also? I feel like baking with whole wheat pastry flour is my equivalent of jazz hands on a dish… or me attempting to justify that a sweet is totally healthy when it’s totally not.)

By the way, the name of this dish?

Try saying it three times fast.

I dare you.

Whole Wheat Apple, Walnut, Chocolate Chip Cookie Cake

Author: Adapted by Erin @ The Speckled Palate from Joy the Baker

Recipe type: Dessert

Prep time: 20 mins

Cook time: 25 mins

Total time: 45 mins

Serves: 10

One-pan only cookie cake, chock full of chocolate chips, walnuts and applesauce! A lovely sweet treat for any day.

Ingredients

½ cup (1 stick) unsalted butter
1 cup brown sugar, packed
1 large egg
1 teaspoon pure vanilla extract
¾ cup unsweetened applesauce
½ teaspoon ground cinnamon
2 cups whole wheat pastry flour
¾ teaspoon baking soda
½ teaspoon sea salt
1 cup 60% cocoa chocolate chips
½ cup coarsely chopped walnuts

Instructions

Preheat oven to 350°F.
Melt the butter in an 8-inch cast iron skillet over medium-low heat.
Once melted, stir in sugar and vanilla extract, then remove from heat and whisk until thoroughly combined. Allow the mixture to stand and cool for about 5 minutes. (If the mixture is hot when you add the eggs, they will scramble.)
Add the egg, and whisk into the mixture until smooth.
Then add the applesauce and cinnamon. Stir to combine.
Sprinkle in the flour, baking soda and salt. Stir carefully until all of the dry ingredients are incorporated.
Add the chocolate chips and walnuts, and fold the mixture together.
Smooth the mixture on top.
Place the skillet in the oven, and bake for 25-30 minutes or until dry on top, but slightly soft in the center. (My oven takes a bit more time, so please check yours at the 20 minute point to make sure everything is all right and still delightfully gooey.)
Remove from oven and allow to cool for 15 minutes.
Serve warm, and enjoy with a glass of cold milk or a scoop of ice cream.

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Whole Wheat Apple Walnut Chocolate Chip Cookie Cake // The Speckled Palate

…

Are you like me? Do you edit recipes to your pleasing and food allergies (or tastes?)

What is one of your favorite substitutes?

{ 10 comments }

What We Ate: Bartley’s B.B.Q. (Grapevine)

by Erin on March 13, 2013

in What We Ate

Yesterday, my friend, Patrick, had a layover at DFW, and since the layover was longer than an hour, he wanted to hang out and grab a bit to eat.

When I asked him what he wanted, he said, “Barbecue.”

Oooooookay.

Confession: I haven’t eaten much barbecue since we arrived in Texas. (I know, I know. Let’s all collectively gasp here, especially since everyone should know that as a Memphis girl, I kind of have a thing for good barbecue… even if I find beef barbecue a little different since pork is king in my hometown.)

I was unsure where to take my friend, especially since Dallas isn’t known as a barbecue city, not like some towns in East Texas or even Austin and its surrounding towns, and I didn’t want to suggest something that was disappointing.

After some Googling, I discovered Bartley’s B.B.Q., and I’m glad I did. Not only was it close to the airport, but it was delicious.