The Charmed Kitchen

House Fly Control

A friend told me about a common household product that kills house flies. It was there all the time but I didn’t know it. You probably have some in your house, too.

I have been plagued at times this summer with house flies. Even one in the house makes me crazy but to have several at a time is a real pain. I found a few screens that might have been letting them in- and of course every time the dog goes in and out.

I didn’t want to spray nasty stuff in the house. I found a poison free control at a local store made from mint oil. It worked but the smell was awful and it is oil based so I had to be careful where I spray and the odor lingered. I also tried an “earth friendly” product that also smelled. My dear friend, Jonathan, had listened to me whine about it more than a few times. He is very patient.

One day he asked me why I didn’t use alcohol? I told him drinking was not the solution. He said not for me to drink but to use 91% rubbing alcohol to kill the flies. I was skeptical but to humor him I got a spray bottle and filled it with rubbing alcohol. Then I waited…..and waited. It was like all the flies had left town just when I was ready for them. Finally one day there it was… a lone fly circling in my kitchen. I got the bottle of alcohol and sprayed it. It dropped right to the floor. It wasn’t dead but once on the floor it was easy to finish him off with my shoe. A few days later there was another fly. This one took a couple of sprays but like the first, he dropped to the floor. I have been told by Jonathan that it takes a little while for them to die. I’m OK with that. Just getting them down with a simple jet of alcohol is good enough. Simple, not oily  and no lingering smell.  It certainly is something I am less afraid to spray in the kitchen than other stuff.

Be sure to mark “alcohol” on the bottle and keep it out the reach of kids. Also be careful not to spray it on surfaces that might be damaged by alcohol.

Well, that is the simple solution I now use when a fly comes around. Hope it is helpful for you. Let me know how alcohol works when you want to get rid of house flies.

Pumpkin Seed Flatbread

This is really a cracker recipe- studded with hulled pumpkin seeds. It’s perfect for entertaining or just snacking. Rolled really thin you can cut them out into any shape or size you like. Be sure to store leftovers  in an airtight container. Who are we kidding? There aren’t going to be leftovers. 🙂 Serve plain or with butter or cheese. Great with chili, too.

Spiced Pumpkin Seed Flatbread

1 c. warm water

1 T. sugar 1 packet active dry yeast

6 T. cold butter

2 1/2 c. flour

1/3 c. cornmeal

1 T. chili powder

1 t. salt

1 c. hulled pumpkin seeds, chopped very fine

1 egg

2 T. cold water

coarse sea salt for sprinkling

In a large bowl combine the lukewarm water, sugar and yeast and allow to stand for 5 minutes. Cut butter into bits and add to yeast mixture along with the flour, salt, cornmeal and chili powder. Stir until mixture forms into a ball. On floured surface knead dough until smooth and butter is incorporated. Place in a lightly oiled bowl, turning to coat top of dough with oil. Cover with plastic wrap and chill 1 hour. Combine water and egg and set aside. Roll out half the dough (keep rest chilled until ready to use) on lightly floured surface until quite thin (1/8-inch) and sprinkle with half of the pumpkin seeds. Use rolling pin to press seeds into flatbread. Brush with some of the egg wash and cut into strips. You should get about 24 from each half of the dough. Use a spatula to transfer strips to lightly floured baking sheets. Sprinkle with the salt to taste and repeat with the remaining dough. Bake in a 400-degree oven for 10-15 minutes, or until crisp. I usually put both baking sheets in at once, one in the top and one nearer the bottom of the oven, then I switch them halfway through the baking. Makes about 48.

Tomato Basil Bread Sticks

If you never made bread sticks before these are a great place to start. They are tasty and super easy the make. You can bake them for 45 minutes for a soft bread stick- or leave them baking longer for a crunchy end product. I roll them out to about 8 inches long- think of the size and shape of a cigar. Feel free to make them even longer when you make your own. Eat as is or with cheese, butter or whatever you like.  They may remind you of pretzels, which, when you think about it, are a type of bread stick. You can even roll them out and form into pretzels shapes.

Tomato Basil Bread Sticks

2 T. olive oil

1/3 c. chopped onion

2 cloves minced garlic

1/2 c. tomato puree

1/3 c. water

3-3 1/2 c. flour

2 t. salt

1 t. sugar

2 t. dried basil

1 packet fast-acting yeast

1 egg combined with 1T. water

coarse salt for sprinkling

Sauté onion and garlic in oil until onion is tender. Stir in tomato puree and water and combine well. In bowl, with electric mixer combine 3 c. of the flour with salt, sugar, basil and yeast and stir in tomato mixture. Beat until smooth, adding the rest of the flour, Mixture should be sticky. Place dough in a well-oiled bowl, cover with plastic wrap and chill overnight. Pinch off walnut-sized pieces of the dough and roll into 8-inch long strips. Place on baking sheets covered with parchment paper. Brush lightly with the egg wash and sprinkle with the salt. Bake in upper third of 325-degree oven (it will take 2 batches) for 45 minutes (soft breadsticks) or 1 1/2 hours (crisp breadsticks). Makes about 25.

Bread sticks rising

Warm from the oven

Pumpkin Bread

I find myself more in the mood to bake now that the weather has cooled. Every year I get a lot of requests for pumpkin bread. I often use pumpkin but will also cook up butternut squash to use for the pumpkin in the recipe. Either works just fine. I can make several batches at a time and freeze the extra. Of course if word gets out that I have fresh baked pumpkin bread it never makes it to the freezer. It is versatile- plain it is a great breakfast. Topped with a dusting of powdered sugar or  sweetened fruit and whipped cream it becomes dessert. I also often bake smaller loaves for gift giving.

Pumpkin Bread

1 ¾ c. flour

1 ½ c. sugar

1 t. baking soda

¾ t. salt

1 t. each cinnamon and nutmeg

½ c. butter, softened

2 eggs, beaten

1 c. pumpkin

1/3 c. water

Mix dry ingredients and set aside. Beat together butter and eggs until fluffy. Beat in pumpkin and water until smooth. Stir in dry ingredients until smooth. Pour into a greased 9×5-inch loaf pan. Bake in a preheated 350-degree oven for 60-65 minutes. Cool in pan 10 minutes before removing from pan and placing on cooling rack.  Wrap in plastic, best served the next day. Freezes well. Makes 1 loaf.

Pumpkin Scones

I am sure I posted this recipe last year, but it is worth a re-post. These scones are easy to make and not only great for breakfast and snacks- they make a fun base for shortcake. I used some for pear shortcakes and they were a big hit.

Pumpkin Scones

4 c. all purpose flour

1/2 c. sugar

1 T. baking powder

1 t. each salt, cinnamon, allspice, nutmeg and ginger

1/2 t. cloves

1 1/2 sticks cold butter

1 c. cooked pumpkin or winter squash

3 oz. milk

2 eggs

Vanilla glaze

2 c. powdered sugar

1 t. vanilla

4-6 T. milk

Cinnamon Glaze

2 c. powdered sugar

2 t. cinnamon

4 T. milk

Preheat oven to 400. Lightly grease 2 baking sheets or line them with parchment paper. Set aside. Combine flour with sugar, baking powder and spices and stir to blend. Cut in butter until the mixture looks like coarse crumbs. Combine pumpkin or squash with the milk and eggs and stir into the flour mixture. Stir until well mixed. Dough should be just a little sticky. Use an ice cream scoop to scoop dough onto the prepared baking sheets- leaving a couple of inches between them. Hint: If you spray a little non-stick spray on the cookie scoop first the dough will pop out easier.  Bake for 15 minutes or until scones are browned on the bottom and just getting golden on the top. If you want to put both baking sheets in the oven at the same time- switch them half way through the baking time and allow a few extra minutes. Remove scones to cooling rack. Meanwhile make both glazes by combining ingredients and stirring until smooth. Drizzle with the vanilla glaze while still warm and allow scones to cool and glaze to harden before drizzling with the cinnamon glaze. Makes about 20-30 depending on the size of the scoop you use.

Pumpkin Cupcakes

It’s that time of year- pumpkin everything!!! Loving it. Here is a great recipe for pumpkin cupcakes. Moist with rich spices- just wonderful.

Pumpkin Cupcakes

4 eggs, slightly beaten

3/4 c. oil

2 c. sugar- I use less

2 c. cooked pumpkin or 1 (15 oz.) can

1 3/4 c. flour

1/4 c. cornstarch

3 t. cinnamon

1 t. nutmeg

1/4 t. cloves

2 t. baking powder

1 t. baking soda

3/4 t. salt

Blend together in large bowl eggs, sugar, pumpkin and oil and set aside. In another bowl combine dry ingredients. Add dry ingredients to egg mixture and beat until well blended. Pour into paper-lined muffin tins, filling about 2/3 full. Bake in a preheated 350-degree oven for 25-30 minutes or until cupcakes spring bake when touched lightly. Cool 30 minutes before frosting.  Makes 30-36. Frost with Cream Cheese Frosting or Butter Cream. I used the butter cream frosting recipe but used buttermilk.

Classic Butter Cream

1/3 cup butter

4 1/2 cups sifted confectioners’ sugar

1/4 cup milk or buttermilk

1 1/2 teaspoons vanilla extract

In a bowl beat butter or margarine until fluffy. Gradually add 2 cups of the confectioners’ sugar, beating well. Slowly beat in the 1/4 milk and vanilla. Slowly beat in remaining sugar. Beat in additional milk, if needed, to make of spreading consistency. Tint with food color, if desired.

Cream Cheese Frosting

8 oz. cream cheese

1 lb. powdered sugar

½ stick butter

2 t. vanilla

Beat together until smooth.

Apple and Pear Crumble

I cannot get enough of apples and pears. The harvest this year seems abundant and to celebrate that abundance I am cooking with both fruits more than ever. I made a not too sweet crumble this time and included some honey into the recipe. Easy, fast and a great way to enjoy the fruits of Autumn.

Apple and Pear Crumble

6-8 cups prepared fruit- peeled, cored and sliced thin. I used a couple of really big apples and 5 or 6 smaller pears.

1/3 c. honey

1/4 c. brown sugar

2 T. flour

1 T. cinnamon

1 T. lemon juice

1 t. nutmeg

1 t. vanilla

1/4 t. salt

Topping:

3 c. old fashioned oats

1/2 c. chopped walnuts, optional

1/2 c. brown sugar

1/2 c. butter

1/4 c. flour

2 t. cinnamon

Prepare fruit by peeling and putting in water mixed with lemon juice to prevent browning. Remove from water and drain well. Slice fruit and combine in a bowl with the next 8 ingredients. Toss to coat and place in a 9×13-inch baking dish. Place all filling ingredients in a bowl and use a pastry blender or your hands to break the butter into small pieces. Place oat mixture over the prepared fruit and press down lightly. Bake in a 350 degree oven for 45 minutes or until top is a little brown around the edges and fruit is bubbly. Serve warm or cold, topped with whipped cream or ice cream, if desired.

I will be at the market at Blue Pike Farm tomorrow, September 26th. I will have my seasoning mixes,  jams and jellies and baked goods. To celebrate Fall  I will have pumpkin bread and pumpkin scones in addition to chocolate beet cake and zucchini bread. I’ll have samples for tasting, too.

If you haven’t been there before Blue Pike Farm is an urban farm located at 900 E.72 street- just South of the Shoreway. Carl will have seasonal vegetables as well as eggs and honey produced right at the farm.The market is from 4-7 pm.

Hope to see you  there.

Duck Breast with Prunes

Wanted to make something special for a friend’s birthday and duck seemed like a good choice. I love duck and it always seems like a nice choice for special occasions. The original plan was to maybe do an Asian inspired plum sauce but my friend Amy suggested something more country French. I started with a whole duck and removed the duck breasts. I put the rest of the duck in the fridge for use later. I scored the skin on the duck breast, seasoned with salt and pepper and placed them skin side down in a very hot skillet. I cooked them until the skin started to get golden. I turned them over and cooked them a few more minutes over medium heat. I placed the breasts in a roasting pan and put them in a 350 degree oven to finish cooking, about 20 minutes. While the duck was finishing I removed most of the fat from the pan and cooked sliced leeks in the skillet until tender. I then added 1 cup of duck stock. I had cooked some of the bones with a few veggies earlier. Chicken stock would have been just as good.  I also added a healthy splash of red wine- about a cup- and a cup of pitted prunes. I let the mixture cook until much of the liquid was evaporated. Added some more salt and pepper. Removed the duck breast from the oven and allowed to rest 10 minutes. Sliced breast- placed on a serving platter and topped with the prune mixture.

Beet and Carrot Salad

I love beets and carrots. Although very different in flavor they both add a sweet earthy quality to food. This is a really simple dish and I think a great side for almost any  meal. No cooking required, either. What could be easier than that?

Beet and Carrot Salad

1 large- or 2 medium- beets

2 large carrots

4 T. olive oil

4 T. cider vinegar

2 T. honey, or to taste

1 t. fresh dill weed or about 1/2 t. dried

dash of hot sauce

salt and pepper to taste

Peel beets and shred or grate them using a hand grater or food processor. Place in a mixing bowl and set aside. Peel and shred the carrots and add to the beets. Combine remaining ingredients and pour over the beet mixture. Stir to coat and chill until ready to serve. Makes about 3 cups.