What's the difference?

I will nod and smile even if I don't know exactly what the waiter or a co-worker is talking about when it comes to food terminology. Cooking with old recipes is challenging as well. I will then ask my husband or Google it for reference. Here is my list. Do you have any food words or phrases to add?

Sweet Potato vs. Yam
Americans use the two names interchangeably even in the grocery store, but technically they are two very different vegetables. I borrowed this picture from bonappetit.com. The sweet potato is on the left and the yam is on the right. Sweet potatoes with orange flesh are most common in the US, have a smooth skin, and sweet flavor. The real yam has a rough skin, white flesh, and bland taste.  

Stuffing vs. Dressing
Stuffing and dressing are the same food just applied in differently. Stuffing means to literally stuff the turkey while dressing refers to a side dish. References say US northerners commonly say stuffing while southerners say dressing. The regional aspect fits me having grown up in the northwest. When I hear the word dressing I think blue cheese, honey mustard, or vinaigrette.

Chicken Stock vs. Chicken Broth
According to the Food Network chicken stock is usually made from the bony parts and has richer flavor. Chicken broth is made from the meat. Stock vs. broth is an important difference if you're deglazing a saute pan because they have different gelatin ratios.

Hot Cakes vs. Pancakes
The most common answer  is that it's a regional dialect thing in the US. Other names include flapjacks and griddlecakes. You're most likely going to call this breakfast item whatever you heard growing up. Wikipedia has an extensive page that goes into the international varieties and history of pancakes. Did you know there are 5 countries that celebrate a form of "pancake day?"

Queso vs. Cheese

Queso in Spanish means cheese. In the US "queso" is used to describe a variety of cheese or dish. Queso blanco is a white cheese and queso fresco is a fresh cheese found at specialty markets. If you see queso on the menu, especially in Texas, you will be ordering a cheese dip.

Basting Oil vs. Olive Oil
Basting oil actually has olive oil in it. Other inquiring minds seem mystified by this term and believe it's a marketing invention for mixed oils with herbs. Basting oil is commonly used for searing pan-searing meat and seafood.

Devil's Food Cake & Important Life Lessons

My family visited this weekend and I had the pleasure of baking with my Mom. I was reminded of a few important life lessons too. Just like our cake... life is messy, it's not always pretty, and it's more fun and flavorful when shared with good company.

This recipe comes from The Joy of Cooking copyright 1946. I've copied the format and recipe word for word. I recommend reading the entire recipe a couple times before attempting!

Chocolate Devil's Food Cake I

This good cake, made with cocoa and white sugar, keeps moist for a long time.

Part I

Combine and beat until well blended:
1 cup sugar
1/2 cup cocoa
1/2 cup sour milk

Part II
Sift:
1 cup sugar

Beat until soft:
1/2 cup butter
Add the sugar gradually. Blend these ingredients until they are creamy.

Beat in one at a time:
2 eggs

Sift before measuring:
2 cups cake flour
Resift with:
1 teaspoon soda
1/2 teaspoon salt

Add the flour in about 3 parts to the butter mixture alternately with thirds of:
1 cup sour milk
Beat the batter after each addition until it is smooth. Add:
1 teaspoon vanilla
Beat in cocoa mixture (part I). Bake the cake in a greased 9 inch tube pan in a moderate oven 350 degrees for about 60 minutes. It may be baked in two greased 9 inch layer pans in a 375 degree oven for about 35 minutes. Spread the cake with:
White or chocolate icing
Add to the icing if desired:
Nut meats

Pineapple Up-Side-Down Cake

One of my 2012 resolutions is to make antique cakes. My Mother-in-law gave me the 1920s cookbook Cakes Cookies and Confections which was compiled by the California Home Economics Association. I love the language used throughout the cookbook and can imagine generations of families enjoying the same recipes!

Angel Sponge Cake
1 c sugar
1/3 c water
3 eggs
1 c flour
1/2 tsp salt
2 tsp baking powder
1 tsp vanilla or lemon extract
1/8 c cold water (orange juice may be substituted for the flavoring and cold water)

Boil sugar and water until it spins a thread (216) and add slowly to the stiffly beaten whites, beating until mixture is cool. Sift together three times the flour, salt, and baking powder. Beat egg yolks until thick and add alternately with the dry ingredients to the white of egg mixture. Add water and flavoring and mix lightly. Bake in an ungreased tin in a moderate oven for about one hour. Let cake hang in pan until cool.

Up-Side-Down Cake
This type of cake has many names and variations. It was perhaps first called Frying Pan or Skillet Cake. When made with pineapple it is also known as Sylvia Pineapple, Hawaiian Pie or Pineapple Wheel Cake. Make the Standard Proportion cake batter or a plain sponge as preferred.

Pour this over the following:
1/4 lb butter
1 c brown sugar

Fruit such as pitted, cooked prunes, pineapple, apricots, peaches, fresh Bartlett pears, or apple sauce.

Melt butter. Add sugar. Spread fruit over all, arranged in patterns, if desired. Cover with batter and bake in moderate oven till done; 30-45 minutes. if pineapple is used, seedless grapes in red syrup, or slices or red cherries, make an effective decoration. Invert cake when done. May flute with butter cream or whipped cream. Excellent baked in a fireless cooker with stones at 425 degrees for 45 minutes.

Candy & Cookie! Peanut Butter Temptations

Sometimes you find a fantastic recipe on the packaging that is worth keeping. This was the case on a big bag of holiday Reese's peanut butter cup miniatures. Not just candy, not just a cookie, but both!

Ingredients:
40 Reese's Miniatures
1/2 cup (1 stick) butter softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup creamy peanut butter
1 egg
1/2 teaspoon vanilla
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt

Directions:
Heat oven to 375 F degrees. Remove wrappers from candies. Line small muffin cups with paper bake cups. You can also use a mini muffin pan as seen in the photo and skip the muffin cups! Beat butter, granulated sugar, brown sugar, peanut butter, egg and vanilla until fluffy in large bowl. Stir together, baking soda and salt;  gradually add to butter mixture, beating until well blended. Shape dough into 1 inch balls; place one in each muffin cup. Do not flatten. Bake for 10 to 12 minutes until puffed and lightly browned; remove from oven. Immediately press peanut butter cup in center of each cookie. Cool completely in muffin pan.

Tasty Texas Trash

If you're a Chex-mix lover you have to give this recipe a try! It's a popular snack made around the holidays and native Texans call it Texas Trash. As to be expected it's BIG, it's BOLD, and there are BACON drippings.

Ingredients:

9 oz Crispix or Corn Chex 

10 oz Cheerios

8 oz pretzels or Bugles

6 oz Cheez-its

1 lb peanuts

1 stick butter

1 cup bacon drippings

3 tbsp Franks Red Hot sauce

2 tbsp Worcestershire sauce 

2 tbsp garlic power

Directions: 

Combine dry ingredients in roasting pan. Mix liquid ingredients and pour over dry ingredients trying to coat each piece. Bake 2 hours at 250 minutes uncovered. Stir well every 15 minutes. Let cool before serving. Store in large ziplock bags. 

Eggs and Bacon, but Not How You're Thinking

This is a childhood recipe that I love making for the office or holiday parties. Eggs and bacon candy are so cute! Green eggs and ham is for the Dr. Seuss fans out there.

Ingredients:
Almond bark
Stick pretzels
Yellow and green M&Ms

Directions:
Separate the yellow and green M&Ms from the package. Melt almond bark according to directions. Lay pretzels on parchment paper in pairs. Spoon a small amount of almond bark onto pretzels and lightly press in M&Ms. Refrigerate for 30 minutes before serving or overnight.

Ok, I guess you could have these eggs and bacon for breakfast with a cup of coffee. Happy holidays!

Bacon Lover's Baked Squash

We love this recipe because it's so easy and compliments many different main dishes (as seen in photo with pork chops).

Ingredients:
1 acorn squash
2 slices bacon
Brown sugar
Salt
Pepper

Directions:
Cut acorn squash in half and slice a little off the bottom. This will allow the squash to sit flat on a cookie sheet. Scoop out seeds and stringy mess inside the squash. Cut slices of bacon in half and cross pressing down into bowl of squash (1 slice per half of squash). Sprinkle with brown sugar, salt, and pepper. Bake at 375 degrees for 45 minutes or until pierced easily with fork.

The Soup Show with Julia Child

Julia Child's fifty first show was "The Soup Show." In her cookbook The French Chef Cookbook published in 1968 she said, "in this busy can-opener world, a homemade soup often seems like a new taste sensation. The old French standby, leek and potato soup, tastes so good you cannot believe it is nothing but vegetables, water, and salt simmered together." Julia, I completely agree! Just a couple additions though... I'm going to add bacon and cheddar cheese to make my husband happy.

Ingredients:
3 to 4 cups peeled potatoes sliced or diced
3 cups thinly sliced leeks or yellow onions
2 quarts water
1 tablespoon salt
1/3 cup heavy cream or 2 tablespoons softened butter
2 to 3 tablespoons minced parsley or chives

Directions:
Either simmer the vegetables, water, and salt together, partially covered for 40 to 50 minutes until vegetables are tender; or cook under 15 pounds pressure for 5 minutes, release pressure, and simmer uncovered for 15 minutes to develop the flavor.

Mash the vegetables in the soup with a fork, or pass the soup through a food mill. Correct seasoning. Set aside uncovered until just before serving, then reheat to simmer. Remove from heat just before serving, and stir in the cream or butter by spoonfuls. Pour into a tureen or soup cups and decorate with herbs.

Beer: Not Just for Drinking, but for Baking Bread

On any given day you will find Deschutes Brewery beer in our fridge. Maybe because they're from our hometown or maybe because they're simply the best, either way, Deschutes is tasty to drink and bake with!

This recipe is from the Farmgirl Fare blog. She is right, this recipe is beyond easy! Better yet, this recipe is easily adapted to your favorite herbs and additions.

Ingredients: 
3 cups all-purpose flour
1 Tablespoon granulated sugar
1 teaspoon salt
1 Tablespoon baking powder
2 Tablespoons chopped fresh dill (or 2 teaspoons dried)
1 cup finely grated sharp cheddar cheese
12 ounces beer
Optional glaze: 1 egg & 2 teaspoons water, beaten

Directions:
Heat oven to 375°. Combine the flour, sugar, salt, baking powder, dill, and cheddar in a large mixing bowl. Slowly stir in the beer and mix just until combined. The batter will be thick.

Spread the batter in a greased 8-inch loaf pan, brush with the egg glaze if desired, and bake until golden brown and a toothpick stuck in the center comes out clean, about 45 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.

I'll Make you Banana Pancakes

Lyrics from Jack Johnson's 2005 song Banana Pancakes are stuck in my head this morning. The eggs in the fridge had expired so our backup plan was instant pancakes. Just add water. Follow pancake mix directions according to the box. For two people I mash two bananas and mix in with the pancake batter. After pouring the batter onto the griddle add some chocolate chips. When the batter starts to bubble is when you need to flip the pancake to avoid burning. For those with a super sweet tooth you can still add syrup.