Arrowroot Starch or are you really using Tapioca?

I have extensively searched this great black hole that We call the WWW. The same black hole that has led Us together (so it cannot be all bad eh?).

As it were, I have been using Arrowroot Starch ever since I saw a bit on it on the Television show entitled 'Good Eats' With host, Alton Brown.

This man has gotten Me into arguments and a good deal of trouble with My husband as after I watch his shows...there are times...when I MUST seek out the odd ingredients he has made mention of on any particular episode. (Don't get Me started on Grains Of Paradise). My husband may strangle Me! ;)

I read that most of the commercial Arrowroot that people buy these days is made of Tapioca? Be sure to do your homework when buying Arrowroot starch. I can provide (My list) of suppliers that I buy from here in My hometown if you like.

In a previous comment from a previous blog entry, someone had made mention that their Grandmother (if I am not mistaken) used Arrowroot starch in several of her applications but limited those to certain veggies as the other veggies became 'slimy'.

True. Arrowroot starch can cause slime. Ick eh? Napoleon himself even made mention of Arrowroot. It must be important if a little parasite like him spoke of it. Certainly so... could it be that the Arrowroot supported British colonies? More into this later.

I Myself use Arrowroot as a thickener (in place of cornstarch) for sauces/gravies/soups etc. You must however be careful in your application as heat can actually counteract the thickening and make your dishes a bit...runny. Heat thins Arrowroot at times.

Arrowroot starch (in it's purest form) is likened to fresh fallen snow. It is a white powder like substance (not unlike cornstarch). It is odorless (all though some say that there is a faint smell when Arrowroot is mixed with boiling water). I Myself don't seem to notice much but again, don't really mix the starch with boiling water often as mentioned above, it can counteract the intended purpose of the starch to begin with.

This starch is perfect for vegans and has a lower particle count than that of less than finer/less expensive of starches say (Potato etc.)

Interesting factoid: Arrowroot used to be used in paper making. A more economical efficient ingredient was later used thus making Arrowroot starch void of any importance other than that of cooking (and some say treating poison arrow wounds). I'll have to research that subject more when I have the time.

As far as being used as a thickening agent, My favorite application for this starch is used in My Chinese Hot and Sour soup. In the olden days this starch was used for dietary purposes until Scientist found no true proof of its value to those with dietary restrictions. Also, I use this in My Greek Lemon Rice soup because Arrowroot is wonderful when combined with 'acidic' foods. It help to thicken homemade tomato sauces as well. (Great in tomato and vegetable soup that has a lot of acidity to it ie. tomatoes and My secret weapon of all time...lemon juice).

In any event, the cons are that A). Dairy products and Arrowroot starch aren't very good friends in the culinary world. I think about the movie Ghost Busters and the famous line "It slimed Me". Think on that for a moment. Ponder it... The why this happens (the Scientific part We will discuss later). Another con, Arrowroot works best at low temps meaning (for rues etc. this is not a good thickening agent to use unless you know what you are doing and know how to temper). Why take the time though if you don't have to? Use what you have on hand and what works best for you. I happen to like Arrowroot for many reasons (some which I will discuss later) than that of other starches.

Con or pro? Arrowroot starch like other pure starches is pretty much naked/lacking in the form of protein. Also you carb nuts? It's pretty much PURE carbs like that of other pure starches. Beware. (I Myself being only 79 to 80 pounds soaking wet am not concerned with such matters).

I also use Arrowroot starch in replacement of creme of tartar for meringue's at times. More on Meringue's later.

What do YOU do with Arrowroot? I would love to hear about your applications. I can lead you to where it is sold in bulk if you like (that is if you have this store in your region). I suppose you can buy it online as well. I think you can buy about anything online (even love they say). Yeah yeah.

Think I will make that Lemon Meringue pie tomorrow for the hubby as a coming home surprise. He has been working ungodly hours as of late and I feel so sorry for him. His body aches as much as Mine does (of that I am not for certain but it sure does seem so). A pie, just for him...his favorite and perhaps a foot bath complete with a rub down and a buffing of the nails, lotion and the full red carpet treatment. Yes, I think he deserves this. He can eat his pie while I wash his poor tired feet.

Well, until We meet again via virtual ink in this virtual world? Keep laughing, cooking, loving, and above all else? LIVING!

As always, your in food,
The Gothic Gourmet.

Homemade German mustard. Ask and ye shall recieve!

Somebody asked for this recipe (which I said I would provide if asked for) so here it is.

Now, I do hope you like heat dear readers, and I do hope that you are familiar with German mustard which is a horse of a different color as compared to American yellow mustard.

Also: disclosure: BE CAREFUL when making mustard. Ever hear of mustard gas? The same principle applies here. When using your microwave you must be careful or you could not only make a mess, but really mess yourself up.

Gothic German Mustard. What makes it Gothic? Me of course!

You will need:

around 4 TSP. Light or dark brown sugar. (I like dark but this is of course My preference).
1 half cup of dry mustard powder.
Around 1 cup of Apple Cider Vinegar.
1/2 cup Water.
1 cup of pickle juice (Sweet pickle juice). You may substitute with a mixture of vinegar, sugar, water, salt and pepper and you'll be fine but you won't however, have all the seasonings/flavor that come along with sweet pickle juice (either homemade or commercial).
1 TBS. Garlic powder.
1/4 cup of brown mustard seeds.
1/4 cup yellow mustard seeds. (You may use all yellow seeds if that is all you have but I like the look of the black seeds along with the yellow). I suppose this is a variation of French mustard as they use the black seeds as well.
1/2 TBS of good Paprika.
1 TBS. Turmeric.
1/2 TSP cayenne pepper (or to taste)

Additional equipment: Spice grinder (coffee grinder used specifically for spices) or a mortar and pestle. (Grinder is best, saves time and will keep you from pulling out your hair) however, use what you have. Don't go spending extra money if you don't have it for mustard, but, in the long run a coffee grinder set up especially for spices is a grand thing to have in any foodies kitchen.

More salt and some fresh cracked black pepper (which is added later to individual taste only if you like). I am a salt and pepper junkie.

Directions/Instructions/

First dear reader let Us find a bowl that can house all of our ingredients. Make sure that this bowl is microwave safe. We don't want any meltdowns going on here with this recipe do We? ;)

Mix your sugar, mustard powder, paprika and garlic powder (or your paste that you made) with a whisk and set to the side. You can also combine these ingredients in a plastic container with lid or a plastic baggie and shake shake shake if you like.

Meanwhile, in another bowl/container combine your pickle juice, cider vinegar and water and set aside. Next, grind your mustard seeds in your grinder for a minimum of 1 minute. Check your seeds and pulse if needed a couple of times. After you are finished grinding your mustard seeds, quickly add them to your dry ingredients (sugar, paprika etc. etc.) and then add your liquid mixture that you have waiting on the side. Whisk whisk whisk to combine.

Place your mixture (which should be in a microwave safe container already) into the microwave and nuke for oh, a minute to a minute and 1/2. (This is where you have to be careful) ie. mustard gas. Remove your mixture from the microwave and puree in a food processor (or use a stick blender which happens to be one of My favorite Christmas gifts) for around a minute. If you like a more grainy mustard, use your best judgment and process to your liking/texture.
Pour into a couple of decorative glass jars (or one large jar) and set aside until cool (uncovered).

There you have it! You can always tweak this recipe to your liking but this one has been used in this family for years and it is oh so lovely. Great, now I want pretzels and mustard. The Gothic Gourmet's stomach makes a long hollow sound...

Oh, as for storage? Store this mustard in your fridge for up to a month or more. I stir mine with a fork or spoon each time before use. If you want French mustard I can help you there too. (Well, with the dark mustard seeds We basically have a German/French variation of mustard sans the white wine).

Where is the pretzel recipe? All in good time. All in good time. I have to make sure someone read this first eh? Okay, how about tomorrow for time? I'll try. I could post it now but really need to get a bit of sleep. Besides, I think I want to make them Myself and should take pictures of the process? I know, another big IF. I will however post the recipe shortly.

Until We meet again via virtual ink? Keep laughing, loving, cooking, creating and above all else? Living!

As always,
The Gothic Gourmet.

Upcoming topics:
Authentic old world German Pretzels
Blueberry Pie with all butter pie crust
Beef Wellington with a bonus PLUS two plating sauces to choose from.

A comment? Are you serious?

Wow, I must seem like a real geek but I am so thankful to know that SOMEONE, SOMEBODY is reading My entries. Now please understand, I hardly see My blog (this blog) as a quid pro quo for anything of great importance. Why do I underestimate Myself? No, I am not doing that. I am in fact, being a realist.

Oh crispy crackers! There I go again, off the beaten path. Back to the topic at hand..

I have two comments! To those of you who are veteran blogger's with really cool blogs? I don't know if you can go back way back when to when you got YOUR first comment however, how thrilling it was for Me and that is the unvarnished truth.

Maybe I am easily amused? Well, in truth I am (Daddy always said that) but that isn't what this is about. I am actually thrilled that someone out 'there' saw Me. Heard Me. When I am gone...someone will have saw what I had to say no matter how trivial it may have been. Still, I want help those reading. If you have a question for The Gothic Gourmet on canning, cooking, etc. ??? Just ask. I would love to comment back. I read ALL My comments. All two of them so far.


;).

As it were, I am trying to decide what to make tonight for dinner.... I have narrowed it down to Cheddar cheese souffle or.. homemade mac and cheese. I am chickened out or I would make another chicken casserole. I looked in the freezer and no ground beef or steak or...a homemade Beef Stroganoff would be in order. I have a pasta roller and could make the egg noodles Myself. May be soothing even though I have egg noodles in a bag in the pantry.

There is something to be said about making your own pasta. Anyway, no beef but I do have fresh crispy cooked bacon and I do have vinegar, broth, onions and potatoes so....German potato salad could end up being a side. Hubby loves it. Don't you? I have a wonderful recipe (handed down) if you want it...comment! Your family will crown you Queen or King of your castle and you will feel as if you are in Berlin during Oktoberfest!

(You have to ask however). This way, I know someone else read My perhaps pretty trivial blog. If I do provide this recipe? I expect comments from the peanut gallery on the end result.

I also have a great German Pretzel recipe and homemade spicy German Mustard that I...may be... willing to share if...you twist My arm behind My back and all that jazz. ;)

I make these pretzels ever so often and the hubby goes ga ga. Everyone goes ga ga. You'll love them and the mustard too or My name isn't... (yada yada yada).

In any event, I must go as I seem to have some egg whites to beat with..oh a little cream of tarter or maybe some of My arrow root starch. (Never forget the power of the arrow root starch). More on that later. Don't even get Me started on the freaking leaking peaking grain of paradise that Alton Brown got Me to searching for) which to the credit of Mr. Alton Brown, I found a wonderful place full of interesting spices, salts and vinegars and to that? I cannot ever repay My thankfulness. I will fill you foodies in (who live in the greater Indianapolis area) on this marvel that is called?... You have to ask and a link will be provided. Aren't I selfish? No, just want to make sure someone read this.

I am a Scientist first and a foodie second (I think) I keep getting those two confused. So... We will discuss later the arrow root starch and of course, creme of Tartar. I ALSO have a wonderful Lemon M. Pie recipe to share with you...if...well, of course you twist My arm behind My back for it.

How exciting! Two comments. I know, so trivial it seems, but when you are alone and holed up at home with only your wits, your food and your computer at hand? It means a great deal to know that people are at the very least, looking.

So, what to do? What do make. Aha! Life is easier when you know the answers to your own questions isn't it?
Thank you!

Until We meet again via virtual ink in this black hole of cyberspace? Keep laughing, loving and above all else? Living!

As always,
The Gothic Gourmet.

I'm feeling green...

I keep thinking about the song Kermit the frog sang...feeling green...

Yup. After dealing with a whole bushel full of green beans, snapping them, stringing them, cutting them and then canning them? Oh yeah, I'm feeling pretty green about now.

Still, I have plenty to speak for after all the hard work. 14 quarts of pretty lovely green beans. I had some today which I heated up with salt, pepper butter and fresh cooked bacon. Low and slow. I served them with a fresh chicken casserole (hubby's favorite) which took Me all ding dang long to make. Today was a hot day, the kind of day where you feel like a Crayon and that you may melt into the other colors of the world, blend in.. and fade away into nothingness.

I am up late/early actually. I went to bed a bit early as I was feeling pretty yucky today. It is approximately, 0214 hundred hours.

The movie "Monster" is on which stars Christiana Ricci and Charlize Theron. If you don't know who Charlize Theron is, well, she is a beautiful blond that starred in the movie "The Cider House Rules". Gorgeous actually. In this film? You would never know it was her. She looks exactly and I do mean exactly like the real serial killer Aileen Wuorons who was convicted of killing seven men. The film won several awards including 'makeup'. Amazing what makeup can do. It can make or break a woman.

In any event, I have a WHOLE BUNCH of cucumbers in the garage that I have to tend to. Some of them are getting a bit soft so I plan on making relish out of those (cutting off the good parts and discarding the bad/soft parts). Why let anything go to waste? Right.

Sooooo, until We meet again in this virtual black hole called the 'net' I bid you ghoul eats!

As always,
The Gothic Gourmet.

Tarte' Tatin nearly did Me in,,,,,

Tarte Tatin Dish. Buy yours here.
And it was a pain in the rear end friend!

The French. Don't We love the French? Of course We do. Where else would We get such fine recipes and cuisine from? The French loved salt so much that they went to war over it! The French, oft times seemingly smug to the American people (they seem like real jerks if you don't know them personally) and...some of them are jerks, just like some of We Americans are jerks.

Anyway, The French brought Us the Tarte' Tatin (I think?) sounds French and this superior Tarte' Tatin pan/serving dish was made in France and has French directions on it so..... I am just saying...

As it were, people, if you want to make this dish be prepared to eat up a LOT of your time and be prepared to nearly curse yourself for ever being born and taking on this task/project..okay, TASK.

The prep time is the worse. Making the dough, rolling it out, putting it on a cookie sheet lined with plastic wrap and then covered with plastic wrap and then chilling it in the icebox for an hour... The peeling, coring and quartering of the apples. The squeezing and zesting of the lemons, the grating of the fresh nutmeg and other spices etc. etc. etc. and then to top it all off you have to prepare the caramel.

Now My friends/readers, I have made homemade caramels several times. In fact, if you look at some of My past projects you will actually see the My making of said caramels. Tarte Tatin caramel is a horse of a different color!

After all your apples are prepared and your dough is chilling pretty in the icebox you have to make this ding danged caramel on the stove top in a Tatin dish (or if you can't afford a hundred dollar tatin dish as if I can but yes, I have acquired one) you can use an oven safe cake pan or a cast iron skillet or an oven safe dish that can be used on range and in the oven as well. In ANY EVENT, this caramel you MUST watch closely. Fortunately, the Gothic Gourmet pulled off this dish without any major malfunctions. Yes, you read Me right. I did it and have the pictures to prove it.

Basically a Tatin is an upside down pie of sorts. The bottom becomes the top like a pineapple upside down cake. (Which I love to make by the way).

You make the caramel stove top while your rolled out dough circle is chilling and then you arrange your apples in a pretty pattern in the dish after removed from heat. The Caramel process is a hair pulling experience as it happens quick and you have to be quick or you WILL fail this task. You have to put pats of butter in the caramel etc. etc. before removing from the heat and adding your apples. After arranging the apples in your pattern (remember your bottom will become your top) you have to return the dish to the heat and cook on medium heat for 20 or more minutes. After that, you remove the dish from the heat and let it cool slightly and then place your dough over the dish and tuck it in (like tucking apples into to bed. A bed of dough that is). Looks like an apple pie so far but don't cut in any slits. Put in the oven and bake for around 20 to 25 minutes and remove from heat and cool for 15 to 20 minutes before.... INVERTING. Yes, inverting. A scary scary thing My friends. You simply don't know what is going to happen. Will you burn yourself and drop the whole thing on the floor? Will the concoction stick to your pan? Will it look like a puddle of apples and goo? You won't know until you go go go.

My father took pictures of My inverting the Tatin and you will also see the final results of said Tatin. Smells wonderful but I haven't cut into it yet. I am saving that for pictures. The whole process took hours to complete. HOURS.

I make beef Wellington and it doesn't take nearly as long as this dish so if you make it, I sure hope it is for a SPECIAL event because otherwise, I am not sure it is worth all the effort but of course, it is worth trying at least ONCE. :-)

Take a look at the pictures and I will find a link to the Tatin dish if you would like to purchase it. Remember that you can use a plethora of other fruits for this dish. It doesn't just have to be apples.

I would love to hear your stories (horror stories/hair pulling stories etc.) on your making of this dish if you have ventured out to prepare it yourself. What happened? Did it work the first time? I am fortunate that Mine did. Normally/usually not to toot My own horn, but normally all the recipes I try out work the first time. I find if they don't it is usually due to human error ie. not reading the proper instructions or using inferior equipment for the task at hand. Remember, even if it doesn't work the first time you have to get back on the horse and try to ride it out again. I always do this. Also, be sure to have some backup insurance. Insurance? That's right. I make double of what a recipe normally calls for unless it is highly expensive as a backup in case I drop something or flub it up somehow. I did this with puff pastry once and was very thankful that I had another batch to use for Wellington or My special dinner would have been ruined. In this case with the Tatin, I made extra dough and had a bit of extra apple mixture aside and ready. Caramel flub ups are easy to fix. You simply clean your pan and make more. Sugar is pretty inexpensive but the vanilla bean this recipe called for (the seeds of one vanilla bean) wasn't so be careful and don't screw up the first time. Keep your eye on the ball/the prize etc. Don't take your eye off that caramel or you will risk wasting the seeds from a whole vanilla bean. Remember to not let that pod go to waste. Put it in your sugar for 'vanilla sugar'. Always make every cent/dollar count when cooking. Do not waste ANYTHING if at all possible. Even the end of veggies that We would not eat as they are not pleasing to look at can be used to make soup stocks etc. Use your noodle My friends and be frugal. Can We really afford not to be in these times with this economy? Certainly not.

I hope you enjoy the photos. I will take more when I cut the Tatin and plate it. Until then...
Keep cooking, loving, laughing and above all else? LIVING!

As always, The Gothic Gourmet.