Blueberry Dump Cake


Blueberry Dump Cake | Culinary Compost Recipes
A confession for my fellow foodies — I’m here to talk about dumps. Specifically, dumps that make people sniff, stand up and take notice. Dumps surreptitiously snuck in at the last minute of a highbrow dinner party, completely sideswiping hapless guests… Dumps that effortlessly upstage that atrocious concoction your Aunt Edna hastily left after the annual booster’s club meeting. Dumps that make you question yourself “Holy Crap, why didn’t I think of that before I tried my half-assed attempt at a dump?!!?”

In retrospect, it’s hard — I’ll admit I’ve tried to make a few dumps and sadly, they fell short of achieving their intended effect — be it stress, public interruption, lack of focus, or creative endeavor. However, I finally got my **** together. Hey, what passed in the past is the past.

Trust me… try this recipe and guests will run to you, screaming “Who just made that %#€@&!$ Dump?!!?”

This foolproof recipe (if you can actually call it that) is a Wisconsin classic. Enjoy—

 

Ingredients:

1 16.5 oz. box of yellow cake mix
1 21-oz. can of blueberry pie filling
1 20 oz. can of crushed pineapple, drained
1 cup fresh blueberries
1 stick of butter
1 Hail-Mary, hoping this half-assed podunk culinary hack will actually work

 

Directions:

Preheat oven to 375° F.  Spread the can of blueberry pie filling on the bottom of a 9.5 x 13 cake pan.  Spread the crushed pineapple over the pie filling and top with 3/4 of the fresh blueberries. Evenly sprinkle the dry cake mix over the top of the fruit. Melt 3/4 of the butter stick and drizzle over the cake mix.

Cube the remaining butter in 1/8″ chunks and place over any remaining dry cake mix.
Sprinkle the rest of the fresh blueberries on top of the cake mix.

Bake for 40 to 45 minutes, or until the cake topping is golden brown.

Remove from the oven, let stand five minutes and serve warm over vanilla ice cream.

Serves 4-6

Mike’s Pickled Dastardly Beans


Mike's Pickled Dastardly Beans | Culinary Compost Recipes

This is my kicked-up version of the classic “Dilly Beans.” The brine recipe is exactly the same as the one I use for my Garlic Dill Pickles.

After sealing, be sure to leave them untouched in a cool, dark storage area for at least two months before opening so the flavors have time to set.  They will keep for at least one to two years if the seal is undamaged. Once opened, store in your fridge for up to six months. The natural tannins in the grape leaves will keep them super-crisp.

These spicy beans are amazing in my handcrafted Bloody Mary.  Enjoy!

 

Ingredients:

1 quart 5% vinegar
3 quarts filtered water
1/2 cup canning salt
1 tsp. Alum (Pickle Crisp may be substituted; measure and use according to directions)

3 pounds fresh market green and yellow beans
1-2 heads fresh dill per jar
2 whole large garlic cloves, peeled and crushed, per jar
1/4 cup sliced white onion, per jar
1/2 tsp. whole peppercorns, per jar
1/2 tsp. dry coriander or celery seed, per jar
1/2 tsp. dry mustard seed, per jar
1 large dry bay leaf, crumbled, per jar
1 fresh wild grape leaf, per jar (the tannins in the leaf act as a natural crisping agent)
1/4 garden habañero pepper, per jar (optional)

 

Hardware:
1 large canning kettle, with wire rack insert
10 large mouth glass canning pint jars with new lids and rings
Magnetic lid/ring lifter (used to remove from boiling water bath)
Canning tongs (used to remove hot pint jars from canning kettle)
Sharp paring knife

 

Directions:

The brine measurements indicated above will made about 5 pints of pickled beans, depending on volume packed in each jar. For the amount indicated, you will need to make a double-batch for 10 pints.

Prepare your ingredients and brine solution prior to final assembly so you have everything ready and at hand.

Wash the glass jars, rings and new lids in hot soapy water. Rinse thoroughly.

In a medium sauce pan, bring a quart of water to a rolling boil and then reduce to a simmer. Add the jar rings and lids. Sterilize for two minutes. Turn off heat.

In a large, non-reactive 6-quart soup pot, add 1 quart of 5% distilled vinegar and 3 quarts of filtered water. Bring to a rolling boil and add the canning salt and alum. Stir well and simmer for five minutes, stirring occasionally, until the salt is dissolved. Remove from heat and set aside.

Wash and scrub the green and yellow beans in cold water. Trim 1/8″ off of each end. Cut the larger ones in half so they fit in the pint jars.

First, add the grape leaf, onion, crushed garlic, habanero (optional) and dill to each jar. Add the dry spices. Pack the beans tightly in the jar until filled up to the neck of the opening, leaving about 1/2″ headroom. Stuff any voids with more onion. Top off with dill. Wipe the jar rim with a clean damp cloth.  Fill carefully with brine 1/2″ to the rim. Gently tap jar to ensure any air pockets are removed. Center jar lid and screw down ring until only finger-tight, taking care to ensure that nothing blocks the contact point of the jar rim and lid.

Process in hot water bath according to directions (10 minutes rolling boil for pints) Water bath should reach the very top of the jar neck. Remove immediately with jar tongs and set aside on a towel until cool; about 6 hours. After ten minutes or so, the lid should pop down, forming a vacuum seal. When fully cool, inspect lids and ensure there is no play in the center of the lid.  If the lid pops or moves when pushed it is NOT sealed. Refrigerate any unsealed jars for future use. They will keep for up to six months chilled.

 

Helpful Tips:

Maintain a 10 minute rolling boil for pints, per directions.

Cut the tips off of the beans to avoid softening. There is an enzyme in the blossom end of the bean that must be removed by trimming. You only need to trim 1/8″.

Select only the freshest beans. Support your local farmer’s market if you cannot grow them yourself.

Ensure air pockets are removed from jars before sealing with lids by tapping the jar lightly on the counter.

Lids must be sterilized in boiling water for at least two minutes. Do not touch the contact seal on lids after sterilization. Use a magnetic lifter wand to handle lids and jar rings when removing from hot water.

Coriander seed, bay leaves (crumbled), mustard seed, dill seed and peppercorns may be added as a home prepared pickling spice.  DO NOT USE commercially prepared pickling spice as it may contain cinnamon or cloves. True “Kosher-style” brine ingredients do not have these two spices.

Use only pickling salt! Do not use regular table salt or kosher salt. Measure carefully according to directions based on volume.

If you notice a dark, cloudy discoloration in the brine, or your beans have an odd smell on opening, DO NOT USE.  Dispose of the contents without tasting. Food poisoning isn’t worth the risk.

Lids may only be used ONCE. Rings may be used every season, provided they are not rusty. Inspect glass jars for chips or cracks and discard if necessary. Glass jars may also be reused indefinitely.

NEVER set a hot glass jar that was just processed in boiling water on a cold counter. It will crack or explode. Always place on a thick dish towel or oven hot pad and allow to fully cool before handling.

Have fun and don’t burn yourself!

Mike's Pickled Dastardly Beans | Culinary Compost Recipes

Tuna Avocado Cucumber Salad with Feta Cheese


This is a Mexican/Mediterranean-inspired recipe based on one by Natasha’s Kitchen. The only addition I made is the feta cheese. This is a quick, healthy and refreshing side dish that’s perfect for your next outdoor BBQ.  Enjoy!

 

INGREDIENTS:

1 11-oz. foil package StarKist tuna
2 avocados, diced in 1/2″ chunks
1 small cucumber, peeled, seeded and sliced in 1/4″ chunks
1 cup loosely-packed cilantro leaves
1/4 diced red onion
2 tbs. XV olive oil
Juice of 1/2 lemon
1/4 cup crumbled feta cheese
Kosher salt to taste
Fresh-ground black pepper to taste

 

DIRECTIONS:

Remove the tuna from the package and place in a mixing bowl. Break apart into medium-sized chunks. Add the rest of the ingredients except for the avocado, and season to taste. Mix gently.

Gently fold in the avocado and let chill for one hour before serving.
(It’s best to add the avocado last, so it doesn’t fall apart.)

Serves 4

Mike’s New Mexican Red Enchilada Sauce


Mike's New Mexican Red Enchilada Sauce | Culinary Compost Recipes
This is my version of a classic, authentic New Mexican red sauce, which is properly served over made-from-scratch enchiladas, huevos rancheros or basted over braised chicken and beef. You can also prepare this recipe using green New Mexican chile powder. The reason why I like preparing this sauce using ground chile pepper vs. whole chile is that you eliminate the time spent straining the blender puree from the tough, and sometimes bitter pods. You’ll also get a more consistent, velvety-smooth sauce.

Amazing! Enjoy~

 

INGREDIENTS:

1/4 cup pure, mild NM Hatch ground red chili powder
2 tbs. XV olive oil
1 tbs. flour
1 tbs. rendered bacon fat (optional)
2 oz. ground chorizo sausage (optional, as an alternate to bacon fat)
4 cloves roasted garlic, minced
1/2 small white onion, minced
1/2 tsp. ground dry Mexican oregano
1 tsp. ground cumin, from toasted seeds
1/2 tsp. ground coriander
2 cups beef broth
Salt to taste, about 1/4 to 1/2 tsp.
Crushed chiltepin or ground cayenne pepper, to taste

 

DIRECTIONS:

Using a heavy saucepan (preferrably cast-iron) over medium heat, bring the olive oil up to temperature until shimmering. Add the garlic and onion and sauté for five minutes until tender, stirring constantly. Be careful so it doesn’t scorch.

Next, add the flour and continue stirring to form a roux. Add the bacon fat or chorizo if desired. When the roux turns a medium brown color (about fifteen minutes) add the chile powder and the rest of the ingredients. Bring up to a boil and then reduce heat and simmer for about a half hour until the liquid has reduced by half. Whisk to break up the lumps. Stir often. Don’t thicken it too much — the consistency should be similar to melted ice cream.  It will continue to reduce when used in recipes that require baking.

Makes a little over one cup.

 

Mike’s Helpful Tip:
Buy the best Hatch chile powder you can find. It must be pure and not cut with other ingredients. Control the heat of the sauce using crushed chiltepin or cayenne pepper. Always opt for a milder chile powder — you can always kick up the heat later, but you can never take it back.

The Lodge 2-quart cast-iron serving pot (shown below) is ideal for this recipe. It assures even heating without the risk of scorching the roux.

Note: Culinary Compost never endorses products for profit, and has received no monetary compensation for the content of this post.

Mike's New Mexican Red Enchilada Sauce | Culinary Compost Recipes

Mike’s Chicago Steak Seasoning


Mike's Chicago Steak Seasoning | Culinary Compost Recipes
This is my version of a classic steak rub. Sprinkle generously on both sides of your favorite cut of steak. Let stand at room temperature for 1/2 hour before grilling or pan searing.

 

INGREDIENTS:

1 tbs. Kosher salt
1 tbs. + 1 tsp. whole black peppercorns
1 tsp. white cane sugar
1 tsp. onion powder
1 tsp. roasted garlic granules
1.5 tsp. Paulie Spice hickory smoke seasoning and rub
1 tsp. lemon peel
1/8 tsp. citric acid

 

DIRECTIONS:

Measure the whole black peppercorns and place in a heavy mortar or spice mill. Process until they are coarsely ground. I prefer using a mortar as it allows more control.
Measure the other spices. Combine everything in a 1/2 pint canning jar. Cover with a lid and ring. Seal tight and shake well to incorporate.

Store in a cool dry place. Will keep for one year before the flavors start to fade. This seasoning will also work well on pork chops. Use only Kosher salt, or the texture will be wrong.

If you double this recipe, it will make just under 3/4 cup.

Thai Red Curry Soup with Shrimp


Thai Red Curry Soup with Shrimp | Culinary Compost Recipes

This is a wonderful recipe inspired by some of my favorite Thai cuisine. The red curry paste packs a sucker-punch, so use it sparingly until you know how spicy it is. The addition of turmeric will intensify the color of the dish. If you cannot find lemongrass, don’t worry. The paste already has it. Adding fresh lemongrass will simply provide a more vibrant, complex flavor — remove it before serving as it is tough and will not break down.

Note that the preparation is layered in stages so the tender vegetables go in at the end — this ensures that they don’t overcook.
Enjoy, this is one of my all-time favorites.

 

INGREDIENTS:

2 tbs. peanut oil
20 small shrimp, deveined
2 heaping tbs. red curry paste (or more to taste)
1 medium shallot, minced
1″ chunk of ginger, peeled and finely grated
4 shitake mushrooms, thinly sliced
1 stalk lemongrass; trim, peel and keep only 8″ of the tender base. Crush with a meat mallet and then cut in half.
4 kaffir lime leaves, minced
1.5 tsp. ground turmeric
4 cups chicken stock
1 13-oz. can coconut milk, shaken
4 Thai birds-eye hot chilies, crushed (to taste)
2 jalapeno peppers, seeded and thinly-sliced
1 small bunch bok choy, trimmed, washed and roughly chopped (base and greens divided)
1 tbs. brown sugar
Juice of 1/2 fresh lime
2 tbs. fish sauce
3 tbs. dark soy sauce
1/3 of a 14-oz. package of Asian rice vermicelli noodles
Handful of snap peas – about 10
1 cup fresh Thai basil leaves, roughly chopped
1 cup bean sprouts

~For Garnish:
1/4 red onion, thinly sliced
2 scallion, trimmed and finely sliced at a bias, with greens
1 cup trimmed cilantro leaves
Lime wedges

 

DIRECTIONS:

Cut, measure and prepare the ingredients prior to cooking so you have everything at hand. Thai cuisine is known for its short cooking time.

Prepare the Asian vermicelli noodles according to package directions. Break them in half and cook until just al dente – about five minutes. Drain and reserve, covered.

While you are preparing the noodles, place a 3.5-quart heavy soup pot over medium heat. Add the peanut oil and heat until shimmering. Add the shrimp and saute for two minutes until pink. Remove the shrimp and set aside. Add the red curry paste and minced shallot to the pot. Stir constantly until fragrant; about a minute. Watch closely so it doesn’t scorch. Add the sliced shitake mushrooms and the grated ginger. Continue stirring for two minutes.

Next, add the chicken stock and increase the heat to a rolling boil. Add the turmeric, brown sugar and coconut milk. Add the lemongrass, kaffir lime leaves, jalapenos and the white part of the bok choy. Reserve the bok choy greens for later. Reduce heat to a low simmer.

Add the lime juice, fish sauce, soy sauce and crushed birds-eye chili. Cook for seven to ten minutes, stirring occasionally. Add the basil, snap peas and bean sprouts at the very end. Add the prepared noodles, bok choy greens and shrimp to the pot. Stir and remove from heat. Remove and discard the lemongrass before serving.

Garnish with red onion, scallion and cilantro. Drizzle with fresh lime juice if desired.

 

Serves 4

Thai Red Curry Soup with Shrimp | Culinary Compost Recipes

Pane Bianco Torsione (Italian White Twist Bread with Sun-Dried Tomatoes, Garlic and Basil)


Pane Bianco Torsione (White Twist Bread with Sun Dried Tomatoes, Garlic and Basil) | Culinary Compost RecipesI stumbled upon this recipe in an effort on further honing my bread-making skills. It is shown here, verbatim on King Arthur Flour’s website.  Quite simply stated, it blew me away and was a huge hit with my family. The preparation is tedious, but not overly complicated. The visual presentation is stunning and if you follow the directions step-by-step, it’s virtually impossible to screw up. Trust me, if I can make this, anyone can. In my version, I added a bit more salt and also added sugar to the dough, based on other bread recipes from my family.

 

INGREDIENTS:

~For the Dough:

3 cups King Arthur Unbleached Bread Flour
2 tsp. instant quick-rise yeast (one package)
1-1/2 tsp. salt
2 tbs. white sugar
1 large egg
1/2 cup lukewarm milk
1/2 cup lukewarm water
3 tbs. XV olive oil

~For the Filling:

3/4 cup shredded Italian-blend cheese
1/2 cup oil-packed sun-dried tomatoes (1/2 of a 7-oz. jar)
3 to 6 cloves garlic, roasted, peeled and minced
1/3 cup chopped fresh basil

 

PREPARATION:

Prepare the dough by combining all of the ingredients shown in a large mixing bowl. Using a silicone spatula, fold by hand until the dough starts to pull away from the bowl.
Remove and set on a floured work surface. Fold and knead by hand for six to ten minutes, until the dough has firmed up. Add a bit more water or flour if needed. The consistency of the dough should be tacky and soft. Gently form it into a ball and transfer to a greased bowl about double in size of the dough ball.

Place the bowl in your oven and turn on the oven light. Cover with a towel dampened with warm water. Let rise for 45 to 60 minutes, until doubled in size. Your time may vary.

While you are waiting, drain the tomatoes on a paper towel. Squeeze out the excess olive oil. Mince and set aside.
Finely chop the basil and set aside.
Measure the shredded Italian cheese and set aside.
Roast, peel and finely chop the garlic. Add to the tomatoes and mix to incorporate.

After the dough has risen, gently deflate and then roll into a 22″ x 8″ rectangle. Spread the cheese, basil, tomato and garlic evenly over the entire surface.

Carefully roll the dough into a 22″ log by turning it the long way. You will need to turn it over itself at least once. Crimp the edges together and pinch the ends shut.
Turn it so the seam side is down. Carefully place it on a baking sheet lined with parchment paper.
Using a kitchen shears, cut a slit down the length of the loaf, at the top, stopping about 1″ from each end.
Twist the log into an “S” shape and tuck the ends under the center of the loaf, forming a figure-8, while keeping the slit to the top.

Cover with plastic wrap and let the loaf rise in a warm place until double, 45 to 60 minutes.
While the loaf is rising, preheat the oven to 350°F.
Uncover the bread, and bake it for 35 to 40 minutes, tenting it with foil after 20 minutes to prevent over-browning.
Remove the bread from the oven, and transfer to a rack to cool.

Enjoy warm or at room temperature, drizzled with quality XV olive oil. Store, well-wrapped, at room temperature for a couple of days; freeze for longer storage.

Serves 6
Makes one loaf

Pane Bianco Torsione (White Twist Bread with Sun Dried Tomatoes, Garlic and Basil) | Culinary Compost Recipes

Pane Bianco Torsione (White Twist Bread with Sun Dried Tomatoes, Garlic and Basil) | Culinary Compost Recipes

Pane Bianco Torsione (White Twist Bread with Sun Dried Tomatoes, Garlic and Basil) | Culinary Compost Recipes