Quarantine cooking has become a thing and, of course, gay men are giving it a twist when they post photos of their culinary masterpieces. So far, I have not posted pictures of my culinary experiments, but I have posted a few recipes.
While earnest amateur chefs and bakers across the nation are posting photos of their perfect banana bread online, gay men are letting the goods speak for themselves. And they don’t mean the pavlova (in case you don’t know, that’s a meringue-based dessert named after the Russian ballerina Anna Pavlova).
Photos of men holding up the treats they’ve created in lockdown are everywhere on Instagram, from #quarantinebaking to #gaybaking. But what many of them have in common isn’t eggs and aprons – it’s usually abs and pecs.
I’m continuing to try out new recipes. Over the weekend, I made ham and cheese scones. They were so yummy.
Ham and Cheese Scones
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• ½ cup (1 stick) unsalted butter, cut into cubes
• ¾ cup buttermilk
• 1 cup shredded cheddar cheese
• 1/3 cup diced ham
• 2 tablespoons chopped fresh chives (or 1 tablespoon dried chopped chives)
1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside, or use butter, Crisco, or cooking spray to grease a cast iron scone/cornbread skillet.
2. In a food processor, combine flour, baking powder, garlic powder and salt. Add cold butter, and pulse until the dry ingredient resembles coarse crumbs. (You can also just use your hands if you don’t have a food processor).
3. Pour dry ingredients into a bowl and stir in buttermilk, cheese, ham and chives until a soft dough forms. (You may need to use a little more buttermilk to get all ingredients combined.)
4. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pill, roll the dough into an 8″ circle, about 1-inch thick, and cut into 8 wedges. (I have a cast iron scone/cornbread skillet that I use)
5. Place scones onto the prepared baking sheet. Place into oven and bake for 18-20 minutes, or until firm to the touch and lightly browned. Mine took about 25 minutes. (I used half the dough and refrigerated the rest to use the next day, which I then baked 30 minutes because the dough was chilled.)
6. Serve immediately.
If you leave out the garlic, cheddar cheese, ham, and chives, it’s a very good biscuit recipe.
I also made some cornbread the other day. While I have made cornbread many times with self-rising cornmeal, it’s just too hard to find while exiled up here in yankee land. So I found a recipe for using regular yellow cornmeal. I again used my cast iron scone/cornbread skillet.
• 1 tablespoon bacon drippings or Crisco
• 2 cups cornmeal
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 ¼ cups buttermilk
• 6 tablespoons unsalted butter, melted
1. Preheat pan with bacon drippings or Crisco and butter: Put the bacon drippings or Crisco and butter in a 9 or 10-inch well-seasoned cast iron skillet and put the skillet into the oven. Then preheat the oven to 400°F with the skillet inside. (If you don’t have an iron skillet, you can use an uncovered Dutch oven or a metal cake pan.)
2. Make the batter: Whisk together all the dry ingredients (cornmeal, baking soda, salt) in a large bowl. Pour melted butter and or Crisco into the the bowl of dry ingredients. Add the buttermilk and stir until combines. It may take a little extra buttermilk.
3. Pour batter into hot skillet and bake: When the oven is hot, take out the skillet (carefully, as the handle will be hot!). Add the cornbread batter and make sure it is evenly distributed in the skillet.
4. Bake at 400°F for about 25-30 minutes, or until the edges are beginning to brown and a toothpick inserted in the center of the bread comes out clean. The cornbread should be a golden brown color.
5. Rest bread in skillet, then serve: Let the bread rest for 10 to 30 minutes in the skillet before cutting it into wedges and serving.
I also tried something completely different, a crab rangoon pizza. I love crab rangoon and this sounded pretty appetizing.
Crab Rangoon Pizza
• 1 (16 ounce) package pizza dough
• 8 ounces cream cheese, softened
• 6 tablespoons chopped green onions or chives, divided
• ¼ cup shredded Parmesan cheese, divided
• 4 ounces frozen crab meat, thawed
• 4 ounces shredded mozzarella cheese
• 2 tablespoons sweet chili sauce
1. Preheat oven to 450 degrees F (230 degrees C). Spread pizza dough onto a baking sheet.
2. Bake in the preheated oven until slightly brown, about 7 minutes.
3. Mix cream cheese, 1/4 cup green onions or chives, 2 tablespoons Parmesan cheese, and crab together in a bowl; spread onto the pizza crust. Top with mozzarella cheese, remaining Parmesan cheese, fried wonton strips, and remaining green onions or chives.
4. Bake in the preheated oven until cheese is browned and melted, about 8 minutes. Drizzle sweet chile sauce over top.
The crab rangoon pizza did taste remarkably like crab rangoon; however, if I were to make this recipe again, I would roll out the dough and cut into individual small triangles, circles, or squares and serve it as a party hors d’oeuvres. I also have to say that I found the sweet chili sauce a bit difficult to find, but that may be because I am in Vermont; however, it is worth finding for this recipe. One other thing, the original recipe called for frying wonton strips but I skipped that step. I hate deep frying anything. I’m not particularly fond of frying many things at all, only country fried steak, pork chops, and chicken.
I also made a very good medium well steak. I started with a marinade. This recipe makes enough for cooking steaks several times. It’s also good on chicken or pork.
1 1/2 cups soy sauce
¼ teaspoon liquid smoke
¼ cup Worcestershire sauce
¼ teaspoon ground ginger
½ teaspoon salt
1 tablespoons sugar
1 dash black pepper
1 dash paprika
½ teaspoon garlic powder
Simply mix all the ingredients together and then pour over steaks. Marinate steaks for a few hours then your ready to cook your steaks.
Perfect Oven Baked Steak
• 2 beef steaks, 1-inch thick (any type will do, I prefer New York strips)
• 1-2 Tablespoons canola oil
• 1-2 Tablespoons butter
• Salt and pepper for seasoning
1. Remove the steaks from the fridge and bring to room temperature, about 15-30 minutes. Trim any excess fat.
2. Preheat the oven to 450°F. Place a large skillet in the oven while it is heating. Remove pan from oven and place on the stove over high heat.
3. Dry steaks with a paper towel. Then rub the oil over the steaks and generously season with salt and pepper. Once the pan is very hot place the steaks into the pan. Let each side cook for 1 minute, or until seared. Use tongs to flip.
4. Then place the pan in the oven for 4-6 minutes. Flip and cook the other side an additional 4-6 minutes (see notes below for instructions on doneness). Check the center with a meat thermometer or slice with a knife to check for doneness. You want to remove the meat 5° before it reaches the desired temp. Temperature will continue to rise while resting.
5. Remove pan from oven and allow to rest for a couple minutes. Add a slab of butter on the top of each steak or make a pan sauce.
Place cast iron skillet on stovetop with temperature on medium high. Add a tablespoon or two of marinade to the pan along with 1 cup of beef stock. Add a few sprigs of fresh thyme. Then add three tablespoons of butter one at a time melting each before adding another. Let sauce reduce by half. This should take about 5 minutes.
A Few Notes:
How to test your steak for doneness:
• Rare: 125°F (red): Sear outsides then bake about 4-6 minutes in oven until temperature is around 125°F and color is red.
• Medium Rare: 130°F (deep pink): Sear outsides then bake about 6-8 minutes in oven until temperature is 130°F and color is deep pink.
• Medium: 140°F (light pink): Sear outsides then bake about 8-10 minutes in oven until temperature is around 140°F and color is light pink.
• Medium well: 150°F (slightly pink center): Sear outsides then bake about 10-12 minutes in oven until temperature is around 150°F and color is slightly pink center.
• Well done: 160°F (little or no pink): Sear outsides then bake about 12-14 minutes in oven until temperature is around 160°F+ and color is little or no pink.
With this steak, I suggest twice baked potatoes and a simple green salad. If you’ve never made twice baked potatoes, they are very simple and oh so very yummy.
Twice Baked Potatoes
• 2 large russet potatoes
• Canola oil to coat
• Kosher salt
• 2-3 tablespoons butter
• 2-3 heaping tablespoons sour cream
• ½ cup shredded cheddar cheese
• ¼ cup bacon bits
• 1 heaping tablespoons of dried chives or 2 tablespoons of fresh chives
• Several slices of your favorite cheese (I like American for this)
• Salt, pepper, and garlic powder to taste
1. Heat oven to 350 degrees and position racks in top and bottom thirds. Wash potatoes thoroughly with a stiff brush and cold running water. Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place potatoesdirectly on rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings.
2. Bake 1 to 1 ½ hours or until skin feels crisp but flesh beneath feels soft.
3. Let potatoes cool slightly and split in half. Scoop out potatoes leaving about ¼ inch of potato on the skin.
4. Mash potatoes and mix in sour cream, cheese, bacon bits, chives, and salt, pepper, and garlic powder.
5. Line potato skin with sliced cheese and bacon bits, leaving enough sliced cheese to top potatoes.
6. Spoon ¼ of potato mixture in each potato skin half. Top with sliced cheese.
7. Place potatoes on a baking sheet and bake an additional 5-10 minutes allowing cheese to melt.