Nordic Ware Product Review..Searing Grill Pan

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Nordic Ware Product Review... Searing Grill Pan... and a recipe for Korean Kalbi (to come soon)...

Several weeks ago, I received some really neat sample products to test and review from the really generous folks at Nordic Ware. Most of you know that Nordic Ware is the company behind the famous Bundt cake...first introduced in 1950. Sixteen years later, Ella Helfrich wins the 17th annual Pillsbury Bake-off with her Tunnel Of Fudge Bundt cake recipe. Since then, Nordic Ware has launched many other products besides the famous bundt cake pan....products ranging from bakeware to cookware to outdoor grilling. From time to time, the company comes up with new products featuring some really cute seasonal bakeware as well as other items. For sure, Nordic Ware takes pride in making great products.

Nordic Ware was kind enough to send me a variety of samples to test and review....one of them being a searing grill pan. While Nordic Ware has a variety of searing grill pans(the Pro-Cast ,the Superior Steel, as well as an Aluminized Steel) , I ended up testing the Aluminized Steel Searing Grill Pan.

Now, I have never owned a grill pan before, so this review was quite exciting for me.

Some information about the Nordic Ware 11 inch Searing Grill Pan:

~Is made of aluminized steel...provides superior heat distribution.

~Has raised ribs for creating really nice grill marks...the kind you get in restaurants.

~Non-stick surface... provides great release and low-fat cooking

~Has a cooking surface of about 11 inch square

~5 year warranty

~Made in the U.S.A

Use and Care:

~Wash with soapy water before initial use.

~Use moderate heat...this is very important as the aluminized steel can heat up really fast and damage the pan.

~Do not use metal utensils, scouring pads or harsh abrasive cleaners...this will damage the non-stick coating.

Testing the Nordic Ware Searing Grill Pan:

As you might well know by now, I love to use my outside grill. Just love the flavor. In the winter, I tend to use my stove top and oven much more than the grill. I guess I don't always want to deal with the snow and frigid cold weather. Sometimes, I just want to grill just one piece of chicken breast...you know, to use it on top of a salad, in a pasta dish, etc. In the past, I've pan fried it. But I was never able to get those really nice grill marks. In any case, I went ahead and tested the searing grill pan by grilling beef, chicken and fish. I chose to marinate the beef (overnight) and chicken(an hour or so). As for the fish, I simply seasoned it with a bit of salt and pepper along with a drizzle of olive oil. Before grilling the meat, I drizzled a bit of olive oil in the pan and heated it up on medium heat. Boy, did it heat up really quick! You actually have to watch and lower the heat so as not to burn the meat/fish.

I grilled the fish and chicken for a few minutes on one side and turned it over on the other side with absolutely no sticking whatsoever. For the fish, I decided to make the criss-cross grill marks, to sort of mimic the restaurant grill effect. It worked beautifully.

Overall impression: I really liked the searing grill pan. A great grill pan that brings outdoor grilling... indoors. There's also the added convenience of grilling kabobs on wooden skewers without burning the skewers:)... and, I love that. The pan is not only great for grilling meat, but you can also make quesadillas, panini sandwiches or flat-breads.... just love how quickly the pan heats up and retains the heat.. Not only is it easy to use, but it really makes your food look so presentable! It provides those beautiful grill marks that can not be attained by using a regular frying pan. The pan is perfect for making low-fat meals in a matter of minutes.... especially useful for those who don't have access to an outside grill. You can use the pan to grill a single serving... or if you want, multiple servings.

~ In the next post, I will be sharing a recipe for Korean Kalbi( BBQ Beef Short Rib) using the Nordic Ware searing grill pan. I loved the flavor and the grill marks the pan produced.

Peas with Prosciutto...Piselli al Prosciutto

Peas with Prosciutto...Piselli al Prosciutto Thanksgiving has got to be my favorite holiday of the year...memories still linger of waking up and smelling the aromas coming from the kitchen as my mom prepared our Thanksgiving meal....a time to reflect on God's blessings on our lives. Indeed, we have much to be thankful for...

As a kid I didn't care for peas too much, I loved corn, but didn't like peas. I preferred my corn without the added carrots and peas. But one Sunday, after the morning church service, our family was invited for lunch at a friend's house. As part of the meal, we were served a side of peas. Peas, mind you. Only peas. Absolutely no corn. Politely, I took a spoonful. You see, during those days, in our culture, you had to eat everything you were offered. You couldn't just pass the dish without taking a bit of it. And then, you had to eat everything off your plate. Maybe, it was just the way we were brought up...and, not necessarily the culture. But, that's just how it was. We grew up eating everything off of our plates...food was a blessing. We developed a non-picky attitude when quite young. It was fine at home...we loved mom's cooking and baking. But when you were invited over at someone else's home...well, things could be different. There could be some things you might not like. But we knew we had to eat it. It wasn't nice or proper to leave anything on the plate. So, I left the peas for last. When I finally took a bite, my attitude towards peas changed forever. Those peas were delicious! They weren't fancy at all...simply seasoned with salt and pepper. Oh, and butter...lots of butter. For the first time, I wanted more peas. I couldn't believe it...they were almost as good as corn with butter....well, almost:).

This dish caught my attention as I "leafed" through a list of Saveur's classic Roman side dishes found HERE. It looked so rustic and simple. I had all the ingredients to make it ...and for dinner I whipped it up in no time. I debated if I should even post the recipe....I thought the recipe was too simple and that most folks actually don't care for peas. But, you know, sometimes simple is best...uncomplicated isn't necessarily bad:). And so, I am posting it in case some of you might like to try it. You can definitely skip the prosciutto...or exchange it for some bacon or ham. This would be a great side dish for Thanksgiving or Christmas or any other day for that matter. Simple to make. Definitely for those who like peas:). Hope you enjoy...

You will need: adapted from Saveur

3-4 TBS extra virgin olive oil

3-4 slices prosciutto, roughly chopped

1 1/2 cups onion, chopped( I used sweet vidalia)

4 cups frozen peas( you can definitely use fresh, if you have)

1/2 tsp-1 tsp chile flakes, or to taste

a bit of water/stock if too dry

salt/pepper to taste

shaved Parmesan, optional

Directions:

In a skillet, heat oil on medium heat and add onion along with the chopped prosciutto. Cook until onion in soft and lightly caramelized...the prosciutto should be on the crisp side. This should take about 6-8 minutes. Add the frozen peas and stir to combine. Continue cooking for about 2-4 minutes or until the peas are heated through and hot.

If you feel your peas are too dry, add a bit of water or stock ...mine were frozen and had plenty of frozen ice crystals and therefore didn't need any additional liquid. Add chile flakes along with some salt/pepper.

Toss to combine.

Garnish with shaved Parmesan~optional.

Serve hot.

Pumpkin Ice Cream

Pumpkin Ice Cream... I love my ice cream maker. That's because I get to make ice cream that's homemade and delicious. I know it is much, much easier just to go buy a container. No mess at home, no recipe gone wrong, no work. But, sometimes it's worth making your own... just because you can be creative.... and well... the homemade taste just can't be beat. I think it's well worth the effort.

When making your own ice cream, you have the ability to add all sorts of flavorings and add-ins ... to make it just the way you like it. And, I think that's pretty neat...because oftentimes when making your own flavor, you will most likely not find it on the market. It's fresh, it's unique, and it's your very own concoction:). Usually, that's what's really fun about making your own ice cream ...like this creamy version of pumpkin ice cream. Perfect for fall....and perfect for using some of your leftover pumpkin puree:).

I've never tried pumpkin ice cream before, but I've wanted to make it for some time now...ever since I've seen so many versions of it... on different food blogs, as well as on other sites. I wasn't exactly sure how it would taste, but was hoping it would taste sort of like a mousse version of a pumpkin pie... if that is possible:). So I decided to use the Williams-Sonoma version as a base...and then changing a few things to come up with my own version. Please feel free to make the original...

For mine, I thought I could get away with making it with just using ingredients I had available at home. I used less egg yolks and a mixture of cream and half and half....that's because I didn't have enough cream. I omitted the bourbon because I didn't have any, but added a bit of rum extract to the vanilla. This is a custard style ice cream, so it comes out very creamy. You can enjoy it plain, with some nuts, or with various toppings. You can even sandwich some ice cream between 2 snickerdoodle or sugar cookies....or any other cookie for that matter. If you like, chocolate, you can use a chocolate cake instead of the cookies...which is what I ended up doing. Just the right kind of ice cream for this time of year. Loved the flavor and spice....and so creamy. Hope you enjoy...

You will need: inspired by Williams-Sonoma

1 cup pumpkin puree

1 tsp vanilla( or any flavoring you like, such as rum )

1 1/2 cups cream

1/2 half-half

3/4 cup packed brown sugar

4 egg yolks

1/2 tsp ground ginger*

1/2 tsp cinnamon*

pinch of nutmeg*

1/4 tsp salt

* I quite enjoyed the amount of spice the recipe contains, bit if you feel you don't care for too much of the spice, you can always adjust according to your preference.

Directions:

In a bowl, mix together the vanilla( or flavoring of choice~ if using bourbon, you will want to add it in the last couple of minutes of churning) and pumpkin puree. Place in fridge while you make the ice cream custard. In a saucepan, combine 1 cup cream plus 1/2 cup half-half. Add 1/2 cup brown sugar and mix to combine. Over med. heat, cook mixture till bubbles form on the outside of the pan... approx. 5 minutes. Be careful not to overcook as the cream can curdle.

Meanwhile, in a separate bowl, combine 1/2 cup cream, egg yolks, 1/4 cup brown sugar, cinnamon, ginger , nutmeg and salt. Whisk until smooth and sugar begins to dissolve. Gradually whisk in about 1/2 cup of the hot cream mixture into the egg mixture until smooth. Pour the egg mixture into the pan and cook on med heat until mixture coats the back of a wooden spoon (oops... I used a non-wooden spoon). the mixture should slightly thicken...it should take about 4-6 minutes. DO NOT LET IT BOIL. Strain custard through a fine mesh sieve( I didn't bother).

Place the bowl over an ice bath and stir to cool mixture. Take out pumpkin mixture from the fridge and whisk it in. Place a piece of plastic wrap directly over custard so as not to form a skin.

Refrigerate overnight. Transfer custard to an ice cream machine and freeze according to manufacturer directions.

Remove ice cream and place in a freezer safe container and enjoy!

Pecan-Pear Sour Cream Coffee Cake

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Pecan-Pear Sour Cream Coffee Cake... I am back from my 3 week vacation...visiting family and friends....as well as Spain. We had a fun and relaxing vacation. Madrid was beautiful and very clean. The food was incredibly delicious...it quite exceeded my expectation. We found ourselves thoroughly enjoying the hot and cold tapas~(the sardines(deep-fried or marinated), anchovies, cheeses, olives, seafood(bacalao(or cod) being a popular fish), roasted peppers, patata bravas, lamb brochettes, etc.)~ the famous paella, and the churros dipped in hot chocolate. Of course, we also enjoyed the many wonderful pastries with the delicious cafe con leche. Oh, and I could never get enough of the Jamón ibérico(similar to prosciutto, yet different)... it was so full of flavor. I left Spain inspired... who knows, you just might end up seeing some recipes in the future:).

I am glad to be home and once again cooking as well as baking. I truly missed being in my kitchen. Thank you for your comments... I enjoyed reading each one. A BIG thank you to those of you who tried some of my recipes and took the time to write your feedback. I appreciate it very much...

Autumn....the changing color of leaves...the crisp air...the aroma of baked goods....cinnamon and nutmeg...

I find myself looking forward to the fall season...I love to go walking... to get all bundled up, to feel the wind blowing, and to reflect on God's marvelous creation all around me. I know I am quite blessed to live in a state where the scenery is so calming and so full of beauty. This morning, as I was washing the breakfast dishes, I stopped a bit to watch a beautiful big buck meandering through the backyard and enjoying the big open space. I know such a view is a blessing indeed....and I never get tired of it. With fall upon us, I find myself looking forward to once again using the firewood to warm up the house and baking a fall dessert. I love the aromas that fill the house...so comforting and welcoming. It would be good to bake....

This recipe has been with me many years. It actually comes from a Better Homes and Gardens magazine clipping that I've kept since 1999! The cake was so beautifully presented, that I tucked it away in the hopes of one day making it. At the time, I had meant to make it for Thanksgiving, and yet it seemed that every year Thanksgiving came and went... But recently, as I was cleaning my "cookbook library", I ran across the recipe again. I lingered a bit as I looked at the recipe....so many years have passed since that day...I thought of the earlier years...how young I was.... and the many recipes I wanted to try. I marvel at how much I have learned since then. Plenty of recipes that failed and many that were a success...and yet, I still have so very much to learn. After seeing the recipe once more, I just felt I had to make it. Maybe for old times sake. Maybe because I still thought it looked pretty. No need to pass it up again...

The recipe was part of the LUSCIOUS TASTES OF AUTUMN section of the magazine. It was entitled~ Walnut-Pear Sour Cream Cake~. This particular cake had won first place in a cake division for a hometown cooking challenge. I was hoping it would be a winner in our household as well, so I went ahead and bought some pears. I already had some sour cream in the fridge... it would be perfect to use that up as well. I really didn't change the recipe very much...just used some pecans instead of the walnuts and added some rum extract instead of the vanilla...a last minute decision. But the rum brought in a delicious aroma/flavor, without overpowering the cinnamon/coffeecake flavor. Do feel free to add the vanilla instead...I probably would add a bit more than 1 tsp, though. Anyway, I made the cake...and LOVED it! It was so moist. The sour cream always adds that extra moistness to any cake. I love the crumb topping with the crunchy pecans as well as the thinly sliced pears. The pears were a nice addition as it brought even more moistness to the cake. And, for being a coffeecake, it was definitely not dry....especially after it has had some time to cool off. The coffeecake was just right .... with a tender and buttery crumb. Boy, am I glad I finally made it:)...Definitely looking forward to making it again as we enjoyed it very, very much. By the way, I loved how well it freezes....just wrap it up nice and tight. Hope you enjoy....

You will need:

Topping and filling:

1 cup broken pecans, this means larger pieces of pecans, rather than chopped

1/3 cup packed brown sugar

1 tsp ground cinnamon

1/4 cup butter

1/3 cup all purpose flour

Pear filling:

2 medium pears( about 2 cups), peeled and sliced

2 tsp lemon/lime juice

Cake:

1 3/4 all purpose flour

3/4 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup butter, softened

1 cup granulated sugar

1 tsp vanilla*

2 eggs

8 oz( 1 cup) sour cream

* I used a bit more more like 2-3 tsps of rum, just because I didn't use a measuring tsp and sort of just poured it out of the bottle... and added a bit more than I intended:)

Optional~ extra topping:*(see below)

1/2 cup broken pecans

Directions:

Preheat oven to 350 degs.

Grease a 9 inch springform pan or even a 9x9x2 baking pan. Set aside.

Filling and Topping:

Combine 1 cup nuts, brown sugar and the cinnamon. Set aside.

For the topping, cut the butter into flour to make coarse crumbs. Stir in 3/4 cup of the nut mixture.

Set remainder of the nut mixture aside, as well as the topping.

Pear Filling:

Toss pears with lemon juice/lime juice and set aside.

Prepare the Cake:

In a bowl, combine the 1 3/4 cup flour, baking powder, soda and salt. Set aside

In a large mixing bowl. using an electric mixer, beat 1/2 cup butter for 30 seconds. Beat in the sugar and vanilla( or other flavoring of choice). Add eggs, one at a time, beating well after each addition. Add flour mixture and sour cream alternately to the batter, beating on low speed, after each addition...until combined.

Spread 2/3 of the batter into the prepared pan. Sprinkle with nut mixture that was reserved earlier. Layer the pears over the nut mixture. Gently spread the remaining cake batter over the pears. Sprinkle with the reserved topping.

Bake for 55-60 minutes or until a wooden toothpick inserted in the middle comes out clean. Cool in pan for 10 minutes. Remove from springform pan and cool at least 1 hour. Serve warm. This freezes well...

*If you want a nuttier topping, add an additional 1/2 cup pecans after 10 minutes of baking time and continue to bake an additional 45-50 minutes...or until a wooden toothpick inserted in the middle comes out clean.