Superbowl Snacks

Pretzels cooling on the rack...it took all the strength we had to not bite right into them

Here it is days past the Superbowl and I am just getting to this post. I think we're still depressed.

Chili and Cornbread

These little hybrid delights finally have me convinced cornbread can be good

I don't like cornbread. There, I said it. It feels good to get that off my chest. It's either dry and crumbly with little to no flavor or overly sweet and cakey, making a poor excuse for a side to a delicious chili or BBQ. So what do I pair with the white chicken chili I planned for our last (tear) football Sunday?

Grown-up Mac and Cheese

Get the recipe

I don't know if you've noticed this or not, but around here, we like love our mac and cheese. (Ahem... see here and here...oh, and here) So when our beloved Broncos were playing their first playoff game in six years, I decided we needed a themed meal. I made some delicious orange and blue snacks for the game, and bleu cheese mac and cheese for dinner. Of course, I managed to pick a recipe that used extra sharp cheddar (white) and bleu cheese really isn't all that blue. Oh well, it was the thought that counted.

Birthday Cassoulet

Last night we celebrated our good friend's birthday with a nice Sunday dinner. He works a lot and despite my best efforts, I rarely get to give him a nice home cooked meal. Since he has great taste in food and has eaten at many of the fine dining restaurants in Portland, I decided some French comfort food was in order.

Easy Winter Vegetable Soup

It's already feeling like winter, even though we're still a couple weeks away. The weather has been very crisp and clear--quite a treat for us in Portland since we're usually in the middle of a month-long stretch of rain at this time of year. With the holidays approaching, our calendar is filling up and I have less time for long-cooking Sunday meals. Kale was on sale, though, and I had to get in one of my favorite soups--kale and white bean soup. I know I've already posted a similar soup before, but this one is so easy, quick and filling, I had to share the latest rendition. And there are really limitless combinations...I happened to have an extra potato hanging around, so I chopped it up and threw it in. There are so many warm, earthy flavors. I just love it.

Mediterranean Feast

This post is going to be short and sweet. We are 4 days from leaving for New York (both the city and upstate), and my time is a little limited. I wanted to share some pictures and recipes from my most recent experiment. My favorite guinea pig Michael and his partner came over for a long-awaited Sunday dinner. They are nice enough to be watching our kitties while we're away, so I wanted to make something worth their while.

Quick Update

The weather is finally starting to change to fall here in the Pacific NW and with it comes more nights of things like beef stew (below, made for Sunday dinner) and baking.

Mother's Day Dinner

Past Mother's Days when I couldn't be home to celebrate with my mom, I had a tradition of celebrating with two of my friends whose mothers have passed away. I don't know how it got started, but it was nice to spend some time cooking for people I loved on a day set aside to honor the women who have done so much for us. This past Mother's Day we re-started the tradition (minus one friend and adding another) and I finally made a recipe from one of my favorite TV cooks, Lidia Bastianich.

There are about a million recipes I want to try and narrowing it down seemed like an already-impossible task. Since whole fryers were on sale, I started there. With about 20 chicken recipes listed, it was tough to pick one, but finally settled on Pollo Scarpariello. The recipe calls for two small fryers--about 2.5 lbs. each. Well, the smallest fryer at New Seasons was four lbs, so I went with it and supplemented with six more drumsticks. On the side we had simple risotto and lemon and pine nut green beans.

Brown chicken skin side down first

After browning all the chicken and sausage, add the (10!) minced cloves of garlic

Add your pickled cherry peppers, vinegar and white wine and scrape up those beautiful browned bits!

Add all of your meats, pour that sauce over and stick in the oven for 10 minutes

Add 1/4 cup of fresh, chopped parsley to the sauce, then pour over the chicken and serve

Sides of lemon and pine nut green beans and simple risotto

I think Lidia would be proud

Pollo Scarpariello
by Lidia Bastianich
(serves 6 VERY hungry people)

2 small fryer chickens, (about 2 1/2 pounds each)
salt
freshly ground pepper
¼ cup olive oil, or as needed
½ pound sweet Italian sausage, cut into 1-inch pieces*
10 garlic cloves, peeled and chopped fine
4 pickled cherry peppers, cut in half and stemmed**
¼ cup red wine vinegar
½ cup dry white wine
1 cup chicken stock, or canned reduced-sodium chicken broth
¼ cup Italian parsley, freshly chopped

Cut each chicken into 12 pieces. Wash and pat the chicken pieces dry, then season them generously with salt and pepper. Preheat oven to 475 degrees F. Heat 2 tablespoons of the olive oil in a large skillet. Add as many pieces of chicken, skin side down and starting with the leg, thigh and wing pieces, to the skillet as fit without touching. Cook the chicken, turning as necessary, until golden brown on all sides, about 8 minutes. Remove the chicken pieces as they brown and drain them briefly on paper towels. Place the drained chicken pieces in a roasting pan large enough to hold all of them in a single layer. Repeat with the remaining chicken, adding more oil to the pan as necessary and adjusting the heat to prevent the bits that stick to the pan from overbrowning. As room becomes available in the skillet after all the chicken has been added, tuck in pieces of sausage and cook, turning until browned on all sides.

Remove all chicken and sausage from the pan, add the garlic and cook until golden, being careful not to burn it. Scatter the cherry peppers into the skillet, season with salt and pepper and stir for a minute. Pour in the vinegar and bring to boil, scraping the browned bits that stick to the skillet into the liquid and cook until the vinegar is reduced by half. Add the white wine, bring to a boil and boil until reduced by half, about 3 minutes.

Pour in the stock and bring to a boil. Pour the sauce over the chicken in the roasting pan and stir to coat. Place the chicken in the oven and roast, stirring occasionally, until the sauce is thick and sticky, like molasses, about 10 minutes. If the sauce is still too thin, place the roasting pan directly over medium-high heat on the stovetop and cook, stirring, until it is reduced, about a minute or two. Once the sauce is thickened, toss in parsley and serve.

*The store didn't have sweet Italian sausage in casing, so I got the bulk and rolled them up into little meatballs. They were quite tasty that way and got nice and brown.
**I found the pickled cherry peppers in the bulk antipasti section at the store with the cheese. Although the recipe only asks for four of them, I totally would have put more in if I had known how delicious they would be!

A Very French Sunday

Continuing on the French theme....
We just made a big purchase (with help from my mom) of a brand new iMac recently since my little rebuilt computer finally bit the dust. Our good friend, Tobias, just happens to be a computer nerd genius, and came over to transfer all my files and do a bunch of other good stuff to it. Yep, I'm obviously a technical genius as well. Anyway, his wife happens to be my best-friend-fellow-foodie Eve-Maridy, so we had to turn it into a food event, not just dinner with friends.

Having remembered her disappointment that Tasty'n'Sons did not do a traditional cassoulet when we went a few weeks ago (although I'm sure it's amazing), I decided to try it out myself. I went with the Cook's Illustrated version, of course, because they had a shorter version and they are just usually reliable. They do provide a longer version that involves making your own duck confit, however, due to time and budgetary restraints, I figured this would be authentic enough.

I have another complaint Test Kitchen...you know how your Family Cookbook has those lovely prep time and total time additions in the beginning? Those would be nice on every recipe. Due to last week's coq au vin mis-read, I made sure to read this recipe multiple times before making it so I wouldn't miss an important step. Didn't seem to matter. I didn't see all the steps at the end and how much time they took. If I would've followed the recipe as written, we would've been eating at 9pm. How very French of us! But my husband is usually in bed at that hour, so I had to make some adjustments. Luckily I brined the beans overnight and they were done early. I had to remove more liquid than I wanted (it killed me throwing out that delicious broth) and I broiled the breadcrumbs so they got nice and crisp in a shorter amount of time. All in all, it turned out fabulously...good enough that Mr. Sweettooth Tobias took a second serving!


The process takes several hours, including simmering, baking with the lid, baking without the lid, baking with the breadcurmbs with the lid on, then baking with breadcrumbs with the lid off, then letting it set...



Served with a piece of pain d'epi from Pearl Bakery (thanks Emy!)

As I mentioned above, Tobias has a bit of a sweet tooth, so I had to make something fabulous for dessert. I fortunately enough made dessert before I left for my long run, so it was ready on time. Going with my French theme (and the menu off of cooksillustrated.com...ha ha), I went with a dark chocolate mousse. With all the warnings of underwhipping and overwhipping, I got a little nervous. I'm a terribly folder, too. But, I narrowly avoided all the whipping issues and they came out a huge success!

Dark chocolate mousse with homemade whipped cream and shavings of 70% cacao chocolate.

Yeah, I'd say that's about the right consistency.

How it's supposed to be done...

Cassoulet
Published November 1, 2009. From Cook's Illustrated.

Note: if you can find the French garlic sausage, I highly recommend it. It is so flavorful and really brings this dish to the next level. If you're in the Portland area, you can get both the sausage (housemade) and salt pork (frozen) at Pastaworks on Hawthorne.

Serves 8 to 10

Ingredients
Table salt
1 pound dried cannellini beans (about 2 cups), rinsed and picked over
2 medium celery ribs
1 bay leaf
4 sprigs fresh thyme
1 1/2 pounds fresh French garlic sausage (see note)
4 ounces salt pork , rinsed of excess salt
4 tablespoons vegetable oil
1 1/2 pounds pork shoulder , cut into 1-inch chunks
1 large onion , chopped fine (about 1 1/2 cups)
2 medium carrots , peeled and cut into 1/4-inch dice (about 1 cup)
4 medium cloves garlic , minced or pressed through garlic press (about 4 teaspoons)
1 tablespoon tomato paste
1/2 cup dry white wine
1 (14.5-ounce) can diced tomatoes
4 cups low-sodium chicken broth
Ground black pepper
4 large slices high-quality white sandwich bread , torn into rough pieces
1/2 cup chopped fresh parsley leaves

Instructions
1. Dissolve 2 tablespoons salt in 3 quarts cold water in large bowl or container. Add beans and soak at room temperature, 8 to 24 hours. Drain and rinse well.

2. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Using kitchen twine, tie together celery, bay leaf, and thyme. Place sausage and salt pork in medium saucepan and add cold water to cover by 1 inch; bring to boil over high heat. Reduce heat to simmer and cook 5 minutes. Transfer sausages to cutting board, allow to cool slightly, then cut into 1-inch pieces. Remove salt pork from water; set aside.

3. Heat 2 tablespoons oil in large Dutch oven over medium-high heat until beginning to smoke. Add sausage pieces and brown on all sides, 8 to 12 minutes total. Transfer to medium bowl. Add pork shoulder and brown on all sides, 8 to 12 minutes total. Add onion and carrots; cook, stirring constantly, until onion is translucent, about 2 minutes. Add garlic and tomato paste and cook, stirring constantly, until fragrant, 30 seconds. Return sausage to Dutch oven; add white wine, using wooden spoon to scrape browned bits from bottom of pan. Cook until slightly reduced, about 30 seconds. Stir in tomatoes, celery bundle, and reserved salt pork.

4. Stir in broth and beans, pressing beans into even layer. If any beans are completely exposed, add up to 1 cup water to submerge (beans may still break surface of liquid). Increase heat to high and bring to simmer. Cover pot, transfer to oven, and cook until beans are tender, about 1 1/2 hours. Remove celery bundle and salt pork and discard. (Alternatively, dice salt pork and return to casserole.) Using large spoon, skim fat from surface and discard. Season with salt and pepper. Increase oven temperature to 350 degrees and bake, uncovered, 20 minutes.

5. Meanwhile, pulse bread and remaining 2 tablespoons oil in food processor until crumbs are no larger than 1/8 inch, 8 to ten 1-second pulses. Transfer to medium bowl, add parsley, and toss to combine. Season with salt and pepper.

6. Sprinkle 1/2 cup bread-crumb mixture evenly over casserole; bake, covered, 15 minutes. Remove lid and bake 15 minutes longer. Sprinkle remaining bread-crumb mixture over top of casserole and bake until topping is golden brown, about 30 minutes. Let rest 15 minutes before serving.

Dark Chocolate Mousse
Published January 1, 2006.

Makes 3 1/2 cups (6 to 8 servings)
Note: Use very good chocolate

Ingredients
8 ounces bittersweet chocolate , chopped fine
2 tablespoons cocoa powder (preferably Dutch-processed)
1 teaspoon instant espresso powder
5 tablespoons water
1 tablespoon brandy
2 large eggs, separated
1 tablespoon sugar
1/8 teaspoon table salt
1 cup heavy cream , plus 2 additional tablespoons (chilled)

Instructions
1. Melt chocolate, cocoa powder, espresso powder, water, and brandy in medium heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring frequently until smooth. Remove from heat.

2. Whisk egg yolks, 1 1/2 teaspoons sugar, and salt in medium bowl until mixture lightens in color and thickens slightly, about 30 seconds. Pour melted chocolate into egg mixture and whisk until combined. Let cool until just warmer than room temperature, 3 to 5 minutes.

3. In clean bowl of standing mixer fitted with whisk attachment, beat egg whites at medium-low speed until frothy, 1 to 2 minutes. Add remaining 1 1/2 teaspoons sugar, increase mixer speed to medium-high, and beat until soft peaks form when whisk is lifted, about 1 minute. Detach whisk and bowl from mixer and whisk last few strokes by hand, making sure to scrape any unbeaten whites from bottom of bowl. Using whisk, stir about one-quarter of beaten egg whites into chocolate mixture to lighten it; gently fold in remaining egg whites with rubber spatula until a few white streaks remain.

4. In now-empty bowl, whip heavy cream at medium speed until it begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, about 15 seconds more. Using rubber spatula, fold whipped cream into mousse until no white streaks remain. Spoon into 6 to 8 individual serving dishes or goblets. Cover with plastic wrap and refrigerate until set and firm, at least 2 hours. (The mousse may be covered and refrigerated for up to 24 hours.)

Coq Au Vin

My mom came to visit this weekend and since she and Shawn had Monday off (I did not), we decided to make a nice Sunday dinner in honor of her visit. As you may have noticed, I like to shop the sales at New Seasons. Whole chicken legs were on sale and after some searching through Cook's Illustrated, I settled on a classic recipe I'd never attempted--coq au vin. Although there is another recipe on the cooksillustrated.com website for a so-called modern version that cuts the time in half, it used boneless, skinless chicken thighs--much more expensive than the legs. 

Serve over egg noodles--this is supposed to serve only 4. Um...4 giants?

After spending 2 1/2 hours in the kitchen Sunday afternoon and picking out chicken skin from the dish, I can understand the updated recipe. I also made a seemingly large error right in the beginning. The instructions said to simmer the wine and chicken broth together until it is reduced to 4 cups. Well, earlier in the same step, it says to generously season the chicken legs. Set aside. See, those two little words get lost in the page of instructions that went along with the recipe! Cook's Illustrated--would it kill you to add a step? This is not the first time I've missed something like that. I thought it was odd to be boiling the chicken, but it was my first time making it and I was trying to install Office onto our new iMac (eeee!) at the same time. Lesson learned... 



Shawn and mom waiting for me to stop taking pictures and dish it out already. Notice the beautiful tablecloth my aunt sent us for our wedding (made by my grandmother).



Those French really know how to cook...just keep adding butter. Look how shiny!

Coq Au Vin
If you have the time to blanch and skin them, fresh pearl onions are terrific. Simply cut an “x” in the root end, blanch them in boiling water for 30 seconds, remove them with a slotted spoon, and refresh them in a bowl of ice water. Then slice off the very tip of the roots with a paring knife and squeeze the onions gently from the blossom end. They will pop right out of their skins.

Ingredients
4 chicken leg quarters (about 3 pounds), carefully trimmed of all fat, cleaned, dried, and thighs and drumsticks separated
1 bottle fruity, smooth, medium-bodied red wine (750ML), such as Oregon Pinot Noir, Zinfandel, or a light Rhone valley wine
2 1/2 cups chicken stock or low-sodium canned chicken broth
6 ounces bacon (preferably thick-cut), cut crosswise into 1/4-inch pieces
6 - 7 tablespoons unsalted butter , at room temperature
1 large carrot , roughly chopped
1 large onion , roughly chopped
2 medium shallots , peeled and quartered
2 medium cloves garlic , skin on and smashed
1 teaspoon dried thyme
10 parsley stems
1 bay leaf
1 1/2 teaspoons tomato paste
24 frozen pearl onions (evenly sized), thawed, or fresh pearl onions
1/2 pound white mushrooms (small), washed and halved if medium sized, quartered if large
2 - 3 tablespoons unbleached all-purpose flour
2 tablespoons minced fresh parsley leaves

Instructions
1. Generously sprinkle chicken pieces with salt and ground black pepper; set aside. Bring red wine and chicken stock to boil in large, heavy saucepan; reduce heat to medium-high and simmer until reduced to about 4 cups, about 20 minutes.

2. Meanwhile, fry bacon in large Dutch oven or deep, heavy-bottomed sauté pan over medium heat until fat has rendered and bacon is golden brown, about 5 minutes. Remove bacon with slotted spoon to paper towel-lined plate to drain; set aside. Heat 1 tablespoon butter with rendered bacon fat; add carrot, onion, shallots, and garlic and sauté until lightly browned, 10 to 15 minutes. Following illustration 1 below, press vegetables against side of pan with slotted spoon to squeeze out as much fat as possible; transfer vegetables to pan with reduced wine mixture (off heat) and discard all but 1 tablespoon fat from Dutch oven or sauté pan.

3. Return Dutch oven or sauté pan to burner over medium-high heat and add another 1 tablespoon butter. When butter is melted, add chicken (in batches if necessary to avoid overcrowding) and cook until well browned all over, turning once or twice during cooking, 12 to 16 minutes. Remove chicken to a plate; set aside. Pour off all fat from Dutch oven or sauté pan; return to heat and add wine-vegetable mixture. Bring to boil, scraping up browned bits from bottom of pan with wooden spoon (see illustration 2, below). Add browned chicken, bouquet garni (thyme, parsley, and bay leaf tied together), and tomato paste to boiling wine mixture; return to boil, then reduce heat to low and simmer gently, partially covered. Turn chicken once during cooking, until tender and infused with wine flavor, 45 to 60 minutes.

4. While chicken and sauce are cooking, heat another 2 tablespoons butter in medium skillet over medium-low heat. Add pearl onions and cook, stirring occasionally and reducing heat if butter starts to brown too fast, until lightly browned and almost cooked through, 5 to 8 minutes. Add mushrooms, season with salt, cover, increase heat to medium, and cook until mushrooms release their liquid, about 5 minutes. Remove cover, increase heat to high, and boil until liquid evaporates and onions and mushrooms are golden brown, 2 to 3 minutes more. Transfer onions and mushrooms to plate with bacon; set aside.

5. When the chicken is cooked, transfer to serving bowl or platter; cover with aluminum foil to keep warm. Following illustration 3, below, strain sauce through fine mesh sieve set over large measuring cup, pressing on solids with wooden spoon to release as much liquid as possible; sauce should measure 2 to 3 cups. Return sauce to pan; skim as much fat as possible off surface. Counting 1 tablespoon each of butter and flour for each cup of sauce, mash 2 to 3 tablespoons each butter and flour in small bowl or plate to make a beurre manié, as shown in illustration 4. Bring sauce to boil and whisk in beurre manié until smooth. Add reserved chicken, bacon, onions and mushrooms; adjust seasoning with salt and ground black pepper to taste, reduce heat to medium-low and simmer very gently to warm through and blend flavors, about 5 minutes. Check seasoning one more time and adjust with additional salt and ground black pepper if necessary; add parsley. Transfer chicken to serving platter; pour sauce over chicken. Serve immediately.

Thai Coconut Chicken Soup

What's better for a cold, winter night than soup? I've been getting a little tired of the old standby soups and have had a couple of cans of coconut milk sitting in the cupboard for a while, so I went in search of a coconut milk-based soup. I found one on Cooksillustrated.com, but it felt like too much work (sorry Test Kitchen, but you didn't feel worth it this time). After a little searching on Epicurious, I found something easy and that didn't require a lot of extra ingredients. The serrano chiles also helped clear out any remaining ickiness from my cold.


Makes great leftovers! If you use noodles, be careful that they don't absorb too much liquid
(like rice noodles) or you'll end up with mush if you try to use as leftovers.

 The only unfortunate part about this recipe is that it seems to have left out an ingredient....like say 75% of the liquid... My gut reaction was of disbelief that the only liquid was the coconut milk (14 oz.) and the fish sauce (5 T). That seems pretty thick and not enough to cover the chicken. Turned out I wasn't the only one with that feeling--there were plenty of reviews recommending the addition of chicken broth. I didn't have any chicken broth on hand, but did have some "chicken" broth powder that I mixed up with a quart of water. Definitely made a difference. I also reduced the fish sauce, on other people's recommendations, to 3 T--didn't want it to overwhelm the coconut flavor. It's also very important that you do a good job crushing the lemongrass and make sure to make big enough slices of ginger that you can fish them out before serving. Shawn wasn't terribly happy to chew on a big chunk of ginger.

Coconut Chicken Soup
Epicurious (with revisions)

• 1 quart low sodium chicken broth
• One 14-ounce can coconut milk
• 6 thin slices fresh galangal or 4 slices fresh ginger
• 2 lemongrass stalks, tough outer portion removed tender portion only, chopped and crushed in mortar
• 5 fresh kaffir lime leaves, torn inhalf, or 1 tablespoon grated lime zest
• 3/4 pound boneless and skinless chicken breast, thinly sliced
• 3 tablespoons Thai or Vietnamese fish sauce
• 2 tablespoons palm sugar or granulated sugar
• 1/2 cup fresh lime juice
• 1 teaspoon Thai red curry paste
• 1/4 cup coarsely chopped cilantro (fresh coriander)
• 25 fresh green bird's-eye chiles or 15 fresh green Thai chiles or 8 green serrano chiles, crushed in a mortar with the pestle

1. In a large pot, combine 1 cup of the coconut milk with the galangal, lemongrass, and lime zest and bring to a boil. Add the chicken, fish sauce, and sugar, reduce the heat to medium, and simmer until the chicken is white and firm, about 4 minutes. Add the remaining coconut milk and heat to just below boiling, about 3 minutes. Stir in red curry paste and noodles, if using.

2. Divide the lime juice and a touch more curry paste into individual serving bowls and ladle the soup over them. Garnish each bowl with the cilantro and crushed chile peppers. Serve immediately.

This soup is open to interpretation given that it's not really a tom kha gai recipe. I added cellophane noodles since we had half a package in the cupboard; other reviews recommended adding shiitake mushrooms. Overall, it was a very satisfying meal and got me out of my soup funk.

New Toy!

My friends got me a beautiful new cast iron skillet for a birthday present (after a little mishap with the original cast iron skillet they got me) and it was finally delivered just before Christmas. One use and I'm already in love.

I used it to make indoor grilled steak to use in tacos. I love using a cheap piece of meat, like London Broil, and turning into a seemingly decadent treat. It's really all in the way you cook it. Well, ok, I did do some tenderizing with a fork, but mostly, just cooked it to perfection using a preheated skillet and a very hot oven.

Throw some lime juice on at the end and there you have it...perfectly cooked and economical steak for the perfect taco. Yes, I realize now I should have taken a picture of said tacos.

Perfect Pot Roast

The forecast for morning snow flurries and a cold Sunday afternoon inspired this Sunday dinner's menu. That and the $2.99/lb chuck roast at New Seasons (ever the bargain shopper...). This was the perfect meal to have after a cold and long 7-mile run--most of the work was done, just had to whip up a couple sides to go with it.

Steps to a perfect pot roast...

Separate the roast by the seam and cut away large knobs of fat. Salt and let the roasts sit (untied) for about an hour at room temp. Before using, tie with twine into little loaves so they cook evenly.

Melt a couple tablespoons of butter in a large Dutch oven. Throw 2 thinly sliced onions in to caramelize. After they are soft and starting to brown, add 1 chopped carrot and 1 chopped celery stalk. Add a couple of minced cloves of garlic, and then...

Add a cup of beef broth (thanks Stacey for the homemade broth!), half a cup of dry red wine, tablespoon of tomato paste, a bay leaf, and a sprig of thyme. Bring to a simmer.

Nestle those little loaves of cow yumminess in the liquid, cover with a large piece of foil and snugly tuck them in for the 3 1/2 to 4 hours of cooking time in a 300 degree oven. Top with the lid. Halfway through the cooking time, rotate the pot.

Yep, that's done. Yum.

And yes, I could barely pick it up without it falling apart.

A lovely Sunday dinner table set for four, complete with matching yellow plates (thanks CA mom!)

Not a bad way to end the weekend.

I made buttermilk mashed potatoes and roasted broccoli to go with it. I also made the gravy from the liquid and vegetables in the pot roast. Just separate the fat, add the veggies to a blender, put the defatted liquid in blender, add enough beef broth to bring content up to 3 cups and blend. Add to a medium size saucepan, and bring to a simmer. Add another 1/4 cup of the red wine, some more fresh thyme and a splash of balsalmic vinegar to brighten it up. I'm getting pretty good at this American cuisine stuff...well, thanks to Cook's Illustrated.

Gumbo & Burns

I spent this past weekend up in Seattle helping to get my mom ready for her shoulder surgery and spending some time with her and my family. Since surgery and medications are usually pretty rough for mom and I knew she wouldn't be eating anything very exciting for a few days (hello clear liquids and soft foods!), I wanted to make a special "last meal" for her. Given that our lovely fall weather has officially hit, I thought a soup would be nice, but wanted something with a little more kick, so I chose to make gumbo.

This was my first attempt with gumbo, but armed with my Cooksillustrated.com membership (thanks to my aunt Patty), I felt confident I could make it. It starts with a dark roux of vegetable oil and flour. I should really heed the warnings of my recipes. The first line of the recipe says, "Making a dark roux can be dangerous." Yes, the temperature reaches 400 degrees and higher and you are constantly stirring for 20 minutes. I did use a spoon with a long handle, but it didn't matter--I still got 3 pretty good burns. As my uncle used to tell me as I was attempting the Spanish way of making huevos fritos (fried eggs made by splashing hot oil over the top), "You wanna cook? Suck it up!" So, I did...until the pain got the best of me and I had to put my sister's hands at risk.

Luckily, in the end, all turned out well. And in re-reading this just now, I see that I shouldn't have made the shrimp stock at the same time as the roux...oops!

Simmering everything together until it gets a little thicker to hold up the rice

Add a good heap of white rice to serve, sprinkle parsley for good measure

Creole-Style Shrimp and Sausage Gumbo (www.cooksillustrated.com)
Serves 6 to 8. Published May 1, 1999.

Making a dark roux can be dangerous. The mixture reaches temperatures in excess of 400 degrees. Therefore, use a deep pot for cooking the roux and long-handled utensils for stirring it, being careful not to splash it on yourself. One secret to smooth gumbo is adding shrimp stock that is neither too hot nor too cold. For a stock that is at the right temperature when the roux is done, start preparing it before the vegetables and other ingredients, strain it, and then give it a head start on cooling by immediately adding ice water and clam juice. So that your constant stirring of the roux will not be interrupted, start the roux only after you've made the stock. Alternatively, you can make the stock well ahead of time and bring it back to room temperature before using it. Gumbo is traditionally served over white rice.

Ingredients
1 1/2 pounds small shrimp (51 to 60 count), shelled, and deveined (if desired), shells reserved
1 cup clam juice (one 8-ounce bottle)
3 1/2 cups ice water
1/2 cup vegetable oil
1/2 cup all-purpose flour (preferably bleached)
2 medium onions ,chopped fine
1 medium red bell pepper ,chopped fine
1 medium rib celery ,chopped fine
6 medium cloves garlic ,minced
1 teaspoon dried thyme
1 teaspoon table salt
1/4 teaspoon cayenne pepper
2 bay leaves
3/4 pound smoked sausage , such as andouille or kielbasa, sliced 1/4 inch thick
1/2 cup minced fresh parsley leaves
4 medium scallions , white and green parts sliced thin
Ground black pepper

Instructions
1. Bring reserved shrimp shells and 4 1/2 cups water to boil in stockpot or large saucepan over medium-high heat. Reduce heat to medium-low; simmer 20 minutes. Strain stock and add clam juice and ice water (you should have about 2 quarts of tepid stock, 100 to 110 degrees); discard shells. Set stock mixture aside.

2. Heat oil in Dutch oven or large, heavy-bottomed sauce-pan over medium-high heat until it registers 200 degrees on an instant-read thermometer, 1 1/2 to 2 minutes. Reduce heat to medium and stir in flour gradually with wooden spatula or spoon, working out any small lumps. Continue stirring constantly, reaching into corners of pan, until mixture has a toasty aroma and is deep reddish brown, about the color of an old copper penny or between the colors of milk chocolate and dark chocolate, about 20 minutes. (The roux will thin as it cooks; if it begins to smoke, remove from heat and stir constantly to cool slightly.)

3. Add onion, bell pepper, celery, garlic, thyme, salt, and cayenne; cook, stirring frequently, until vegetables soften, 8 to 10 minutes. Add 1 quart reserved stock mixture in slow, steady stream, stirring vigorously. Stir in remaining quart stock mixture. Increase heat to high; bring to boil. Reduce heat to medium-low, skim off foam on surface, add bay leaves, and simmer uncovered, skimming foam as it rises to the surface, about 30 minutes.

4. Stir in sausage; continue simmering to blend flavors, about 30 minutes longer. Stir in shrimp; simmer until cooked through, about 5 minutes longer. Off heat, stir in parsley and scallions, adjust seasonings to taste with salt, ground black pepper, and cayenne; serve.

Savory Fall Stew

The return of Sunday dinner! I had to make something autumnal and filling for handing out candy to the kiddos. This is seriously the perfect fall stew...for me at least. My friend and fellow foodie, Eve-Maridy, made this recipe for us for the first time for our annual Fall Fest this past October. After a very rainy day out at the Pumpkin Patch, it really hit the spot. Lots of fall vegetables make up the bulk of this dish, but the hot Italian sausage gives it an extra kick you don't see in a lot of stews. Surprisingly, it's a Martha Stewart dish. I'm not much of a fan of hers, but she makes some good stuff.

The challenge with this dish is in the preparation. Pearl onions are a pain to peel, so I recommend taking a garbage bowl (or, in our case, a compost bowl), a knife, and your onions, and plopping yourself in front of the TV for a bit. By the way, I'm Not There, the Bob Dylan documentary, is pretty good...at least from the 15 minutes I saw of it. Fennel, carrots, and parsnips are all pretty easy to prep, but the butternut squash is still a thorn in my side. I even looked up some techniques on peeling it, and you need a special peeler. Who has a serrated peeler on hand?? It was even more fun after the part that I peeled started to sweat, so it became slippery. But, armed with my $.99 knife from Fubonn, my regular peeler, and a lot of patience, I managed to peel the sucker. The results...

Recipe calls for cippolini, but pearl onions do the trick for half the price

Bundle of herbs from our garden (thank you previous tenants!)

Best part about this dish? I got to buy this sucker at New Seasons. I love me some brussel sprouts!

So worth the wait...and beautiful in our new yellow bowls!

Get the recipe: http://www.marthastewart.com/recipe/savory-fall-stew.

Happy Belated Halloween!

Meat and Potatoes, Updated

I am seriously slacking...blah blah blah. How many times can you hear the same story? Basically, I'm working a lot right now on a major career change and although I've been cooking, it's been hard to sit down and write this blog, as much as I miss it. I made an effort this weekend and these are the results.

We had another BBQ this weekend, despite the threat of rain earlier in the day. I had been doing a lot of cooking over the weekend for a weekend long fiesta thrown by a friend of a friend for various celebrations. Might as well continue the trend, right?

Three friends joined us for our usual Sunday dinner, so I had to figure out a way to feed them all and not go broke doing it. New Seasons had a sale on bottom round roast, a cheap but decent cut of meat, and I went from there. First, I cut the roast in half to reduce the grilling time and the chance that we might burn the outside and have stone cold meat in the middle. Next I took the old meat tenderizer and beat the hell out of it. And finally, I marinated it for about 7 hours in a good old standby sauce I got from Epicurious.

What to go with our economy piece of meat? Sweet potatoes, of course! Since I am trying to eat healthier these days, I went with the sweet potato, which is has a lower glycemic index than a regular russet. (I used a lot of recipes from Epicurious. I'll list them below.) Tomatoes were on sale, as well, and we simply grilled them and added some salt, pepper, and fresh sage. The sage, once cooked, was nice, but I'm discovering that I'm not a big fan of fresh sage. To round things out, I had a ton of quinoa salad leftover from Saturday's BBQ, so I ditched my plans for grilled broccoli (sad, I know), and served it as a side dish. As an added bonus, it really developed a deeper flavor after sitting for a day. Wonderful when that happens!

Dessert was provided by Stacey, who had spent her Saturday morning at the Hollywood Farmers Market. We were treated to some delicious berries with marscapone and pound cake. If you're nice, maybe she'll share her recipe.

Grillin' grillin' grillin'...

Tomatoes with sage, before the fire

A lovely table set with delicious food and beautiful sunflowers from my honey

A nice summer plate

Dessert care of Stacey

Filipino-Style London Broil
Quinoa Black Bean Salad
Grilled Sweet Potatoes (the vinaigrette is quite tasty, but use sparingly...trust me)
Grilled Tomatoes with Sage (I cheated and used garlic powder since I was almost out of garlic--gasp!)

First BBQ of 2010

Sunday afternoon in Portland was so beautiful and warm (you can tell it's spring when I think 67 degrees is warm), we had no choice but to BBQ our dinner. I bought bratwurst from New Seasons since they were on sale, but needed a good BBQ side dish.

I went to my Best Light Recipes for a French potato salad recipe. It's a very simple dressing of dijon mustard, a little olive oil, herbs (chives, parsley, tarragon...there was no chervil at the store), and  shallots over red potatoes.

Since squash is still mostly from Mexico and expensive, I decided to try barbequeing broccoli. I prepared it the way I normally would when broiling it, just coated with some olive oil. I forgot the sugar, which I normally add a tiny bit of when doing a quick roast like that to caramelize it a bit. It really didn't need it--it was seriously the best part of the meal. When broccoli is charred in areas and just cooked, squeeze a bit of lemon juice over it as well as fresh-ground pepper and salt.

So ready for summer to get here, just for meals like this..

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Easter Dinner: White Bean Soup

Since Easter dinner's guest list just included me and Shawn, I went a little simpler than I normally would. We had a lovely brunch with my friends this afternoon, so a light and easy supper was just what the evening called for. Being Easter, though, we had to have some ham!

I had a leftover ham bone that still had a lot of meat left on it from Christmas. I threw it in the freezer once I knew we couldn't eat any more and needed to use it up soon. I found a recipe on Epicurious.com that sounded perfect and helped me use up a few ingredients that were lingering in my fridge and cupboards.

Fast White-Bean Soup (adapted from Gourmet magazine)

4 large garlic cloves, chopped
1/2 cup plus 1 tablespoon extra-virgin olive oil
2 (14- to 15-ounce) can stewed tomatoes (chop up tomatoes to bite-sized pieces)
1 3/4 cups reduced-sodium chicken broth
1 cup dried Great Northern Beans
1 ham bone* and about 2 cups of meat cubed
Black pepper
1 bunch of kale
Baguette, sliced on the bias
Parmesan (optional)

If using dried beans, sort and soak beans overnight. Cook beans as directed until tender.

Remove as much meat from the ham bone as possible, then throw leftover bone into a large pot with about 3 cups of water, or enough to cover most of the bone. Boil until flavorful (about 30 minutes). Defat the broth and set aside.

While ham is boiling, preheat broiler. Prepare kale by  removing stems and center ribs, toss with a little bit of olive oil, until just covered. Put kale under broiler until just starting to char and crisp. Remove from oven (ok if it gets cold). Leave broiler going and brush tops of baguette slices with olive oil and throw under the broiler until crisp (flipping once during cooking).

In same pot used for broth, heat olive oil over med-high heat until warm and throw in garlic. Cook garlic until fragrant (about 1 minute) being careful not to over brown. Add tomatoes with their juices to oil/garlic mixture. Mix together, then add broth, ham, and beans. Let stew for about 10 minutes. If available, throw in a parmesan rind for extra flavor. After 10 minutes, add the kale and simmer for an additional 5 minutes.

Remove from heat and serve with baguette slices and additional slices of parmesan and black pepper.

*If you don't have a ham bone, double the chicken stock.

I chose kale in lieu of arugula or romaine for its heartier flavor and texture. I also chose to use dried beans since they are cheaper and I can control the sodium content better, but if in a hurry, feel free to use canned.

Pozole

Let's pretend it hasn't been over a month since my last post, shall we? I wish I had an excuse.

Last week, after a very successful 8k race in the 32nd Annual Shamrock Run (46:59...woot!), I came home to prepare one of my all-time favorite comfort foods: pozole.

Most of my menu planning for the week depends on what's on sale at New Seasons. It's not the cheapest of stores, but they sell great products and emphasize sustainable and organic foods, which are important to us. After much trial and error and finally a refusal to battle the crowds and craziness at the Interstate Fred Meyer, we figured out a way to shop at New Seasons each week--shop the sales. So what else is a girl to do with a whole fryer and $.59/lb organic cabbage? This version of pozole is different than the pozole verde I made last fall for the Annual Rice/Wrigomery Fall Fest. It's a lot simpler, straightforward version, but basically the same idea.

Start with a whole chicken (about 4-5 lbs) cut into pieces, skin on, enough water to submerge the chickadee, salt and an onion cut in half. I only had half an onion--I recommend a whole onion.

After about 15 minutes, remove the chicken breasts, shred, and set aside.
Leave the legs, thighs, and chicken breast bones in the water until
dark meat falls off bone (about 1 hour).

Mmm...fat. Now get rid of it. (Thanks to Michael for my fat separator.)

Add in the drained hominy (a large can) and a good portion of oregano
(Mexican variety preferred, but ordinary oregano works just as well).

Add the shredded chicken at the last minute, just to warm.

I bake my tortilla strips instead of frying. Just cut into smaller pieces,
coat with olive oil, and bake at 400 degrees until crispy.
Toss with a little salt at the end.

To serve, sprinkle with red pepper flakes for a little kick.

Serve very hot. Top with shredded cabbage, queso fresco
(we used cotija--couldn't find queso fresco), radishes, tortilla strips,
and if available and not too expensive, avocados. Be creative!

It's a very satisfying and filling dish that's really not too high in fat or calories. I apologize for my lack of good, non-blurry close ups of my food.

Buen provecho!

Sunday Dinner: Ham, Potato & Cheese Chowder

What do you do with the leftover half of a 12 lbs. ham? Make soup of course!

This started out as a soup recipe, I turned it into more of a chowder. The original recipe comes from Epicurious.com. The following is what I did.

Ham, Potato & Cheese Chowder
2 tablespoons sunflower oil
1 1/2 cups chopped celery
1 1/2 cups chopped carrot
1 1/2 cups chopped onion
1 teaspoon dried thyme
7 tablespoons all purpose flour
5 cups canned low-salt chicken broth
4 cups whole milk
3 10- to 12-ounce russet potato, peeled, diced
2 cup packed shredded sharp cheddar cheese (about 8 ounces)
2 cups chopped ham
Chopped fresh parsley
Salt & pepper to taste

I basically just adjusted the amounts in the recipe and followed the directions as written. The only other difference--after the potato was soft, I smashed about a dozen pieces to thicken it up just a little more. I also eliminated the hot sauce. I was planning to bring some leftovers to a friend and she doesn't do spicy.

We were quite pleased with the results. I recommend Tillamook sharp cheddar cheese for this recipe (and most recipes, really). I also recommend not being tempted by the lazy route of buying pre-shredded cheese. I don't think it integrates as well.



The only downside: I still have about 4 lbs. of ham to use. In the freezer it goes!