Bone Broth

One of the best things you can prepare in your own kitchen instead of purchasing in the store is hands down homemade stocks and broth.  Sure it is convenient to grab a box of chicken or beef stock at the grocery store when your recipe calls for it, but the nutrient-dense stocks that you can cook at home with very little effort and very minimal cost outweigh any convenience!  The main ingredients to any stock or broth are water, bones from animals (chicken, turkey, beef, lamb, fish, venison, bison, pork, etc.), a few vegetables, and spices. You put all your ingredients together in a large stock pot or crock pot and allow to simmer (about 45 minutes to an hour for broth, 3-4 hours for stock and 24+ hours for bone broth), strain and then serve or store for future recipes.  And what you get in return is not only delicious and pure- no strange preservatives, MSG or additives added in like the store bought counterpart, but jam-packed with nutrition. There is a reason chicken soup is suggested to help beat a cold!  Sure it is warm, comforting and easy on a sore throat but it is so much more than just that.  It is super high in protein, full of minerals that your body craves; gelatin, calcium and potassium, all which support healthy skin, hair, nails and bones, and teeth.  It is a basically a powerhouse of nutrition!  The longer you cook your bones the more minerals and nutrients you are pulling out of the bones. If chicken stock that has been simmered for 45 minutes is thought to be good for a cold, can you imagine the dense health benefits a bone broth that has been simmered for 24 or more hours can do for your body? The stuff is pretty amazing.

Broth and stocks can be sipped as a tea, used as a base for soups, braising vegetables and meats, and to replace the water in most recipes (rice, sauces, gravies, etc.) to not only add the health benefits but also boost your flavor!  Try making a simple rice using just water and give it a taste.  Next make that same rice but replace the water with stock.  You will never want to use water again, it's a game changer!

You can purchase your bones at the butcher or the meat counter of your local grocery store for about $2 a pound.  You will then want to roast them in the oven (30 minutes at 350 degrees) to bring a richness in flavor but also to remove any bitterness the raw bones can add to the stock. But really the easiest method in my opinion is to simply reserve the leftover bones when you roast your meat- chicken, turkey, a pot roast, etc.  If I don't plan on making my bone broth within a few days I will store them in the freezer in a resealable plastic bag until I'm ready. You will almost always find a chicken carcass or two in my downstairs freezer!

Turkey carcass, vegetables, herbs and seasoning

If I am cooking a quick broth or just a simple stock that only takes 3-4 hours then I make it on my stovetop in a heavy bottomed stock pot or dutch oven.  But when I am doing a chicken or turkey bone broth that needs to cook for at least 24 hours or a beef bone broth that will go for 48 hours then I prefer to utilize my crock pot. I just feel safer going to bed or leaving the house during that time without an open flame on my gas stove.

On Thanksgiving I am just as excited to save my bones after my (very handsome!) husband carves the turkey, as I am to eat the meat itself!  Ha! Our turkey this year turned out so fantastic (thank you Alton Brown! Your Brined Thanksgiving Turkey recipe never fails!) that I knew the bone broth was going to be incredible.  So after carving, the bones went back into the roasting pan, covered and into the fridge until the following day.  For a bone broth you want to pick off the majority of the meat.  A little bit is ok, (think the meat left on the neck or the little bit that is adhering to the bones) but our focus are those beautiful bones.

Scott carving up our Thanksgiving turkey

Snow is falling, temperatures dropping and Winter is upon us. Which means one thing- cold and flu season is here.  So if you haven't started making your own bone broth and stocks now is the best time. Let's build up those powerful immunities and make staying healthy our top priority! Here's to a healthy You!

Turkey Bone Broth after 27 hours in the crock pot, before straining

Bone Broth

2 lbs or more, roasted bones (about 2-3 chicken carcasses, or 1 turkey carcass)
1 onion cut into fourths
2-3 large carrots, cut into thirds (if organic no need to peel)
2 celery stalks including the leaves, roughly chopped
2 Tablespoons apple cider vinegar
1 bay leaf
1 Tablespoon whole peppercorns
2 garlic cloves, smashed
Optional: bunch of fresh herbs (since this was thanksgiving turkey stock I wanted to go with those flavors so I used parsley and rosemary)
salt, about a teaspoon

Place roasted bones in the bottom of your crock pot. Add the vegetables, vinegar, bay leaf, peppercorns, garlic and herbs. Add enough cold water to cover the bones.  Cook on low a minimum 24 hours.

When finished cooking the bones should crumble when pressed lightly between your fingers.  This means that all the minerals and nutrients have been pulled out of the bones and into your bone broth. Turn off the crock pot and allow to cool slightly.  Strain the broth using a fine mesh sieve to remove all bits of vegetable, herbs and bones.  I like to lightly press the solids with a wooden spoon in the sieve to remove all the broth. Discard all of the bones and vegetables. Season with salt.

To skim or not to skim? You can enjoy your bone broth as is, but if you choose to have less fat in your broth, then you will need to skim the fat that accumulates at the top.  Skimming off most of the fat is more important if you’re using bones from animals that are conventionally raised, like those found at your traditional grocery store.  But fat is your friend and if you know the animals that you get your bones from are grass-fed then you can skip the skimming step. The easiest way to skim the fat is to place your bone broth into the refrigerator for several hours until a milky looking layer has formed on the top of your broth.  This is the fat.  You can then just scrape this off and discard.  

Store in fridge for up to one week or freeze.  You can freeze flat in quart-sized freezer bags, freeze in icecube trays and then transfer to freezer bags for more individual servings, or in mason jars. If using glass mason jars be sure to allow at least 2" of space to allow for expansion.  If you don't leave space and over-fill your jars they will crack and you will be left with a mess and no broth. Terribly tragic! Allow to cool completely before freezing.  Will store in the freezer for up to 6 months.

Rustic Beef Stew with Butternut Squash, Sweet Potatoes and Cabbage

This has been the most beautiful Autumn here in Ohio.  It is the middle of November and I am sitting outside watching the boys play as I type, no jackets needed. I am sure it won't  be lasting but I am enjoying every second of it while I can!  I know I have been a stranger around here for some time, but life has FINALLY begun to settle down.  Between my broken leg, pregnancy, a new baby and moving into a new home I have felt like I could hardly catch my breath. It was a whirlwind for sure! Well this year both Jackson and Owen are in school full time leaving me with just one little guy running around.  I forgot how easy having one child was- or actually it was probably never easy when I only had one. But now in comparison to three, one is a piece of cake... at least most of the time. Haha! We have settled into a routine of storybooks, daily hikes in our woods, and lots of make believe.  I have been enjoying my days with Aaron so much. It has been wonderful having this one on one time together, just me and him.  He is such a joy!  But now it is also time for me to get back into doing those things I enjoyed in my spare time way back when I actually HAD free time. And that includes blogging again!  I have missed it so much and am beyond excited about reviving My Retro Kitchen!

This recipe came about on accident (but isn't that how some of the best recipes are created?!) I started out prepping the makings of my favorite stew, browning meat, chopping veggies, when I realized the bag of potatoes I thought I had in the pantry were actually used a few nights before.  Aaron was napping so there was no running out to the store, I needed to make due with what I did have on hand- a couple of sweet potatoes and a butternut squash. And as a matter of fact, they sounded delicious!

This recipe not only turned out fantastic but I knew it would be the perfect recipe to bring My Retro Kitchen back to life again.  I was dying to share it with all of you! It is hearty, satisfying and a perfect meal on these crisp fall evenings.  Be sure to serve it with some warm, crusty bread and lots of butter. You're going to want it to sop up the delicious broth. Enjoy!

Rustic Beef Stew with Butternut Squash, Sweet Potatoes and Cabbage

2 tablespoons olive oil
2 onions, chopped
4 large carrots, 2 diced and 2 cut into 3/4-inch
 chunks
4 celery stalks, 2 diced and 2 cut crosswise into 3/4-inch slices
2 sweet potatoes or yams, peeled and cut into 1 1/2-inch chunks
3 cups butternut squash, peeled and cut into 1 1/2-inch chunks
1/2 head of cabbage (about 6 cups), halved and then sliced into strips
2 lbs beef, cut into 2-inch chunks (chuck steak or bottom round works well)
coarse salt and freshly ground black pepper
1/4 cup all-purpose flour
1 tablespoon butter
4 garlic cloves, minced
3 fresh sprigs of thyme, or 1/2 teaspoon dried thyme
1 bay leaf
1/2 cup red wine
8 cups beef or chicken stock

Sprinkle the meat with a generous amount of salt and pepper.  Place the meat into a gallon-sized plastic bag with the flour and seal shut.  Shake well to coat all the meat in the flour.  Heat a large dutch oven or other heavy-bottomed pot over medium-high heat. Coat the bottom of the pot with the olive oil and heat. Working in batches, add the beef to the pot, being careful not to overcrowd the pan. You want to brown the meat, not steam it!  Brown on all sides, about 8-10 minutes, then transfer to a plate.  Repeat until all the meat has been browned.

Add the butter to the pan and melt. Add the onions, garlic, diced carrots, and diced celery.  Cook on medium-low heat until just beginning to caramelize, about 10 minutes.  Stir in the tomato paste and the thyme sprigs and cook for 2 more minutes.

Turn the heat up to high and slowly pour in the red wine, scraping the bottom of the pan with a wooden or silicone spoon picking up all the wonderful browned bits stuck to the bottom. This will give your stew a nice, rich flavor.  Return the meat to the pan and add the broth to just cover the beef. Bring to a boil and then reduce the heat to low, cover and simmer for two hours.

Add the butternut squash, sweet potatoes, cabbage, carrot and celery chunks to the pot with the meat and cook until tender, about 30 minutes.  Remove the bayleaf and the stems of the thyme (or do as my mom would do while I was growing up.... keep them in and whoever got the bayleaf was the lucky one to do the dishes! Ha!) Taste the broth and add more salt if needed.

Serve with lots of crusty bread and butter to sop up all the delicious broth.

Hearty Vegetable Beef Soup

My mom makes the best soup.  Seriously, she should go into business selling it- everyone would go crazy over it!  There isn't a soup that comes out of my mom's kitchen that isn't amazing.  Her Vegetable Beef Soup is a huge family favorite.  Super simple to make, but jam-packed full of flavor, it is comfort food at it's best.  This one is nice and hearty due to the large chunks of beef and loads of veggies.  My mom always serves the large chunks of meat on the side, giving you the option of putting some in the soup and the other enjoying with good mustard, making it a satisfying dinner with just a hunk of butter bread.

With the ridiculous Polar Vortex we have been experiencing here in the Midwest, this is exactly the kind of food you want to be eating.  Put the pot on the stove in the afternoon and just let it simmer away throughout the day.  By dinner it will fill your home with the most wonderful smells and make your kids and husbands asking for dinner the moment they walk in the door from work and school.  if you are unable to stay home to keep an eye on your pot of soup, a crock pot on low for the day works just as nicely.  A nice hot bowl of soup says "I Love You" in the most snuggly, delicious way.

Hearty Vegetable Beef Soup

2 32-oz Beef Stock (or 32-oz beef stock AND 2 tablespoons of beef bouillon dissolved into 4 cups of water)
1 beef chuck roast (1.5-2 lb) excess fat removed and cut into very large chunks
1 bay leaf
1 large onion, chopped
3 carrots, peeled and sliced into coins
3 stalks of celery, chopped
3 russet potatoes, peeled and cubed (about 1 cup)
1 cup corn (frozen or canned is fine)
(you may add any other veggies you like or have on hand, green beans, peas, cabbage, tomatoes...)
ketchup
Salt and fresh ground black pepper to taste

In a large stock pot combine the beef, stock, chopped onion and bay leaf and allow to simmer over medium high heat for 45 minutes. Add the rest of your veggies, and a good sized squirt of ketchup- I know crazy ingredient! But it rounds out the flavor of the soup perfectly.  You can also use 1 tablespoon of tomato paste, but trust me, ketchup is the secret ingredient!  Allow to simmer for at least an hour, stirring occasionally. 

Taste and season accordingly with salt, pepper and additional ketchup if desired.  The longer the soup simmers the more it will thicken.  I prefer a heartier soup, almost like a stew, making it a bit easer for my children to eat by themselves.   But if it reduces a little too much for your liking or if you prefer a thinner soup, add a bit more water until you get the desired consistency.

Serve the meat alongside the soup with a good mustard for dipping.  One of my boys likes his meat all on the side with loads of mustard and ketchup.  My other son likes his meat totally in his soup.  My husband and I like some in and some out!  Enjoy with crusty bread slathered in butter. 

Crock Pot Round-Up!

The sweaters are on and the boots are out; movie time surrounded in tents of afghans and extra pillows, it is autumn and the first thing I think of is COZY!  It is just plain chilly out there so being able to come home to warm house that surrounds you in delicious smells is a wonderful thing!  Crock pots are easy, almost effortless, yet when done right, gives you a multitude of fantastic and different meals that can taste like you slaved all day to make them.  Here are some of my favorites!

Soups

Fresh Corn Chowder
Easy Chili
Candy's Chicken Tortilla Soup

Pulled Meat

Hawaiian BBQ Pulled Chicken Sandwiches
Thai Style Peanut Pulled Chicken in the slow cooker served with an Asian Slaw
Dr. Pepper Pulled Pork in the Slow Cooker
Mustard and Vinegar Pulled Chicken Sandwiches

Entrees 

Slow Cooker Creamy Chicken and Chives
Chicken and Sun-Dried Tomatoes
Beef Roast with Tomato Ragout (Slow Cooker)
Texas BBQ Pot Roast (not pictured)

Here's to the season for Slow Cooking!!  Now go out, make a few, and spend more time with your families!

Traditional Meatloaf

Meatloaf.  Comfort food at its best.  I just love it!  And for something so simple, people sure have lots of different recipes for it!  some use just beef, some add veal to the mix.  Others cover it in ketchup or BBQ sauce.  And other recipes call for diced veggies, like peppers, carrots or even corn and black beans to be added in.  Sometime you are directed to use oatmeal and other call for crackers or breadcrumbs.  And while all of these recipes are delicious, and trust me, I try every single one I find, This one is the most simple and to us the most delicious.  Sometimes just the most basic of things turn out to be the very best.

Be sure to follow the directions to remove the meatloaf from the roasting pan right away or otherwise it will begin to soak up all the greases that were removed during cooking- no one wants greasy meatloaf- yuck!  This recipe is taken from Trisha Yearwood's cookbook Georgia Cooking in an Oklahoma Kitchen, but honestly it probably most resembles all of our mom's- before recipes started to get complicated!

My pictures only show one loaf.  That is because, well, we just couldn't wait  and gobbled up the other one before I could photograph it!

Traditional Meatloaf
2 lbs lean ground beef
20 Saltine crackers
1 large egg, lightly beaten
1 medium onion, finely chopped
1/4 cup ketchup
1 Tablespoon yellow mustard
1 teaspoon salt
1/2 teaspoon pepper

Preheat oven to 350 degrees F.

Gently mix the beef, cracker crumbs, egg, ketchup, mustard, salt, pepper, and onion until blended.  Shape the mixture into 2 loaves and place side by side crosswise in a 9x13-inch pan.  Bake the loaves for 1 hour, or until they are browned.  Transfer to a platter immediately and allow the loaves to cool slightly and firm up before slicing.  Garnish if desired with fresh herbs.

recipe from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood

Beef Roast with Tomato Ragout (Slow Cooker)

I am always on a hunt for a good slow cooker pot roast.  You have all been asking me for more slow cooker recipes.  This one works for both of those requirements!  I usually make up more of a beefy, mushroom type sauce, but to change things up a bit this one is a tomato and red onion sauce.  Change is good, right?!  I happened to have all of the ingredients in my pantry, making this recipe quite economical as well.

Everyone loved the flavors and richness the sauce brings to the meat.  We all started out with a slight drizzle of sauce over the meat, and then added more and then added even more!  It was so yummy!  I loved having one big bite of meat, potato and peas all in one.  Hearty, slow cooked and complete comfort food.

Beef Roast with Tomato Ragout
recipe from Sandra Lee Semi-Homemade Slow Cooker Recipes 2

1 large red onion, peeled and thinly sliced
1 can (28 ounce) whole peeled tomatoes with basil, drained and broken into pieces
3 lbs beef rump roast, rinsed and patted dry
1 teaspoon garlic salt
1 teaspoon ground black pepper
1 can condensed tomato soup (if you didn't want to use caned soup you could substitute one can of tomato sauce and 2 tablespoons tomato paste)
2 tablespoons balsamic vinegar
1 envelope onion soup mix (or 5 tablespoons of your own homemade batch found here)
1 tablespoon Italian seasoning (or a mix of oregano, basil, sage, parsley)
1 garlic clove, thinly sliced

In a 5 quart slow cooker, combine onion and tomatoes.  season rump roast with garlic salt and pepper.  Place roast in slow cooker on top of vegetables, fat side up.

In a small bowl, stir together remaining ingredients thoroughly and pour over rump roast.  Cover and cook on LOW setting for 8-10 hours (or on High for 4-5).

Strain and defat cooking liquid.  Serve as a sauce on the side.

I made a quick rue on the stove and added in the sauce to thicken up and make a gravy. It was delicious!

Steak Fajitas

Do you remember that amazing steak marinade I told you about?  It is a great stepping stone, and just with a squeeze of lime and a substitution of Southwest Seasoning Salt (I love Tastefully Simple's!) and you have a wonderful Mexican flavor that is perfect for Steak Fajitas!  These are a simple dish- no fuss really.  And with the fresh spinach and greek yogurt you are giving yourself some great health benefits!  Of course you can totally use any lettuce you have on hand and sour cream for the greek yogurt.  But trust me, this is de-lish!

Steak Fajitas

1 lb thin cut tri-tip (flank steak and skirt steak also work great for this dish)
1 medium red onion, thinly sliced
1/2 pint cherry tomatoes, chopped into halves or forths, depending on size)
a handful of spinach, roughly chopped
cheddar cheese, shredded
greek yogurt (or sour cream), for serving
favorite taco sauce or salsa, for serving
flour tortillas

for the Fantastic Steak Marinade
3 garlic cloves, finely chopped
2 tablespoons grill seasoning, such as McCormick's Montreal Steak Seasoning
1 tablespoon Worcestershire sauce
Southwest Seasoning Salt (Tastefully Simple's version Simply Southwest Seasoning and Rub is perfect) and freshly ground black pepper (if you don't have southwest seasoning salt, sea salt will work just fine.)
3 tablespoons extra-virgin olive oil
juice of half a lime

Mix Together the garlic, grill seasoning, Worcestershire sauce, Southwest Seasoning Salt, lime juice and pepper. Whisk in the EVOO. Pour into a 9x13-inch glass dish or a sealable plastic bag. Add the steak and coat it evenly in marinade. Let stand for at least 10 minutes.

Grill Steak for 2-4 minutes a side, depending on thickness of your meat.  Remove from grill and allow to rest under tented foil for 10 minutes before slicing into thin strips, diagonally against the grain.

Meanwhile, over medium heat, saute sliced onions in one tablespoon extra virgin olive oil until tender and caramelized.

Top each tortilla with steak, caramelized onions, spinach, cheese, tomatoes, greek yogurt and sauce/salsa.  Wrap and enjoy!

The next afternoon, I had the leftovers for lunch.  I couldn't decide on having a fajita like the night before- or using some bagged shredded coleslaw mix (this stuff is awesome to keep onhand!) and teriyaki sauce, and making a version of my Teriyaki Pork Wraps.  So I made both!  Soooooo good!

Stuffed Anaheim Peppers

Stuffed Anaheim Peppers
3 tablespoons cooking oil
1 onion, chopped
1/2 pound ground meat or sausage
2 garlic cloves, minced
8 ounces cream cheese
1/3 cup freshly chopped parsley leaves, reserve some for garnish
1 tablespoon hot sauce
1/4 cup bread crumbs
6-8 anaheim peppers (banana peppers can also be used, but you will need more. I used a combination of the two)
salt and fresh ground black pepper to taste
1 teaspoon grill seasoning
1/2 teaspoon dried oregano (or 1 tsp fresh)
marinara sauce and parmesan cheese for serving

Preheat oven to 400 degrees F.

In a saute pan over medium-high heat add the oil. Once heated add onion and saute for about 8 minutes. Add meat and garlic and saute until meat is browned.  Season with oregano and grill seasoning.  Add cream cheese and stir until melted. Take off heat and stir in parsley, hot sauce and bread crumbs. Salt and pepper to taste.  Let cool.

Slice peppers in half long-ways and remove all seeds and ribs.  Stuff peppers with meat and cheese mixture and bake for 20-30 minutes or grill until char develops.   Plate and top with warm marinara sauce and grated parmesan cheese.  Garnish with reserved parsley.  Enjoy!

These were a total play-around dish that I am so happy turned out the way that it did.  This filling was super yummy and would also work wonderfully stuffed inside tomatoes, zucchini, or large bell peppers.   I think they would also be cute as jalapeño poppers for a party appetizer.  The extra spice would be delicious.   These peppers tasted exactly how I had hoped they would and will easily become a staple in our household.

Fridays, Feasting With Friends- Featuring Jen Sale

"One of the delights of life is eating with friends, second to that is talking about eating. And, for an unsurpassed double whammy, there is talking about eating while you are eating with friends."

~Laurie Colwin 'Home Cooking'

Jen Sale

Jen, her husband Brad and son Bek

I have known Jen for simply ages.  She is one of my sisters' closest friends and I in turn have been lucky enough to call her a friend of mine as well.  She is incredibly creative and a wiz in the kitchen.  As you will see in her interview she is forever trying out new cuisine and has zero fear when it comes to cooking.  It is always so much fun to see what she will bring to a party to share for it is always something so fun and not the average potluck fare.  A menu that might be different and strange to you is an exciting adventure to her.  It's wonderful!  

Back in 2004, Jen and her husband Brad welcomed to their world their 11 month adoptive son, Bek from Kazakhstan.  They are a beautiful family of three, but decided that they needed even more joy in their lives.   So they have begun another adventure of adopting their second child, but from Korea this time.  If you would like to read more about their amazing journey, please visit Jen's blog Heart and Seoul.  What an exciting path they are on!  

So for todays Fridays, Feasting with Friends I am delighted to introduce you to my friend, Jen Sale. 

What is your favorite thing to cook?
To date it’s usually something ethnic, but there is so much out there! Vietnamese or Thai noodle dishes, Indian curries, French confits, reductions and emulsions, spaetzle noodles with nearly anything, homemade pizzas, enchiladas with red chili sauce. I also love to put a fried or poached egg on just about anything and anything that includes potatoes. I go through phases when I discover a new ingredient or cuisine. For months I cooked Thai food, then Russian and eastern European and then…so much food, so little time!



How about your least favorite thing to cook?
Processed food, food made without passion or thoughtfulness, food with more chemicals than love. 



What is your favorite local restaurant and what is one you are dying to try out?
Naming one singular favorite would be tough, but I’ll try to narrow it down! Empress Taytu, India Garden, Siam Café, El Tango Taqueria, Aladdin’s. I have been wanting to try Sweet Melissa in Rocky River. I went in and checked it out – menu and ambiance both look interesting and promising! 



Music and food go together so beautifully. You are hosting a dinner party, what would be on your playlist?
Hmm well it might depend on both the guests and the type of food I was serving; but probably a mix of some sort that might include The Killers, The Strokes, Muse, Amy Winehouse, Wilco, the Avett Brothers, The Beatles, Feist, Silversun Pickups, Bob Dylan, Peter Tosh…



What would you choose to be your last meal on earth?

You know I’ve read this question before in the Plain Dealer and always enjoy reading people’s answers and have thought about what my answer would be. It’s a hard question..I mean YOUR LAST MEAL ever. Ever! I think it might have to be Julia Child’s Lobster Thermidor, that buttery, creamy, mushroomy, topped with French gruyere concoction. A healthy plop of some rich garlic mashed potatoes and a green salad…after that I’d be ready to die and with the butter and cream content I just might not have a choice!

What are you currently reading?
Peter Mayle’s “Anything Considered” and Tracy Chevalier’s “Remarkable Creatures”. 



What is your favorite Kitchen Gadget?
I’m not a big gadget person and think you can do pretty much everything you need to with a good chef’s knife, a whisk and your hands. I do love Williams Sonoma’s rubber spatulas though, great for everything from scrambled eggs to sauces to cake batter.

Do you have a signature go-to dish?
Depends on season/event, but I have a few I make over & over; French potato salad, Chinese peanut noodles (I think I could live on these – ask your sister Bonnie and she’ll tell you we actually did live on them for 2-3 days straight!), grilled Portobello panini with goat cheese and green olive pesto, homemade potstickers. 



What is your favorite thing about the Cleveland area?
The availability of great ethnic eats; Within a few miles radius you can pick up fresh Chinese noodles or Korean kimchi and homemade pita bread right off the factory line; homemade tortillas and dried chilis!

Do you have a favorite meal from your childhood and do you cook it today?
My Hungarian grandmother’s “palacintas”, similar to a French crepe. Also her stuffed cabbage, halushka, chicken paprikash…she was a culinary superstar and I learned so much from her and my mom! I can remember my mom and my grandmother cooking all day and me standing behind them and watching all day! Also in my early 20’s (that’s still childhood, right?) I was an au pair for a family in Northern France. I learned more about cooking from her than from any cookbook I’ve read or restaurant I’ve worked in. Food is truly and expression of love and art for the French and to this day I still cook the dishes I learned from her. Lunch and dinner both included a green salad with “true” French dressing which became my duty. For nearly two months I made this salad twice a day; a mixture of oil, red wine vinegar, Dijon mustard, chopped fresh herbs, salt and pepper, toss with frisee and pass around the table with cheese plate. Heaven!

And a simple grilled cheese with tomato and mayonnaise is still pure childhood delight!

Top 3 Movies of all time?
another tough question…. only 3?!  Star Wars, The Graduate, Goodfellas



What was your happiest moment in life?
In a tiny town in the northern most part of Kazakhstan when our son Bek was handed to us!

Where do you do your grocery shopping?
I can never find everything I need all in one place. Heinen’s, Nature’s Bin, Giant Eagle, Trader Joe’s and various ethnic markets. Also the two farmer’s markets in Lakewood and my parent’s garden in the summer time!



What is your favorite guilty pleasure when it comes to food?
Potatoes, Butter and Cheese!



Can you tell me about what you are most proud of?
If you’re talking in general terms in the big picture of life? That would have to be our son Bek. Not only him, as our son and a human being, but enduring the process of adoption that brought us to him! It was amazing and exhausting and stressful and exciting. If you’re talking food? Mastering Julia Child’s mayonnaise by hand, with only a whisk and a lot determination and elbow grease!

Do you have Culinary Resolutions that you would like to accomplish this year?
Just to keep cooking, learning and exploring. I would like to try injera, the Ethiopian flat bread made with the teff wheat flour. And although I’ve experimented quite a bit with it, I’d like to try more dishes from our son’s birth country, Kazakhstan and Central Asia. With a new baby on the way from Korea, I’d like to experiment with Korean food as well. 



One word that best describes you is: 
hungry

We are super lucky!  We get two yummy recipes today.  Thanks Jen!


Grilled Portobello & Goat Cheese Sandwiches
This panini-style sandwich pairs the earthy flavor of the portobellos with the mild, tangy goat cheese and salty, robust green-olive pesto.

1 cup tightly packed fresh basil leaves

1/2 cup pitted green olives, such as manzanilla, coarsely chopped
1 Tbs. walnuts or pine nuts

1 small clove garlic, coarsely chopped

1/2 cup plus 2 tsp. extra-virgin olive oil

Kosher salt and freshly ground black pepper
8 small to medium portobello mushrooms, stemmed, gills removed, and wiped clean

4 soft round rolls, such as Portuguese or kaiser, split in half
4 oz. fresh goat cheese, crumbled

Heat a panini or sandwich press according to the manufacturer’s instructions. (Alternatively, heat a nonstick grill pan over medium-high heat.)

While the press is heating, put the basil, olives, nuts, and garlic in a food processor and process until finely chopped. With the motor running, add 6 Tbs. of the olive oil in a slow, steady stream through the feed tube and continue to process until thick and smooth. Season to taste with salt and pepper.

Brush the mushrooms with 2 Tbs. of the olive oil and sprinkle with salt and pepper. Put them on the press, pull the top down, and cook until softened and browned, 3 to 5 minutes (or cook in the grill pan, flipping once). Transfer to a plate and let cool slightly.

Spread the pesto on the bottom halves of the rolls. Put 2 mushrooms on each and then some cheese. Top the sandwiches with the other halves of the rolls. Brush both sides of the sandwiches with the remaining 2 tsp. oil.

Put the sandwiches on the press pesto side up, pull the top down, and cook until browned and crisp and the cheese is melted, 5 to 7 minutes, depending on how hot your machine is. (If using a grill pan, put a heavy pan on top of the sandwiches and cook, turning the sandwiches over once.) Carefully remove from the press and serve.

NOTES: I don’t have a panini press but I do have a grill pan and it works great!  Sautéing portabellos that come pre-sliced works well too.  The pesto alone is worth making, delish just spread on baguette or crackers or on any kind of sandwich.  I don’t bother getting the pitted olives but use the standard pimento stuffed green olives. I like the color it adds too.  I don’t bother chopping the olives or garlic as it all gets thrown into the food processor anyway!  Removing the gills is crucial so you don’t get a black runny mess on your lovely white goat cheese! Just take a spoon and lightly scrape the underside, the gills will fall right off.

Banh Mi
Banh Mi is Vietnamese street food. Essentially it’s a spicy sub sandwich.

1/4 cup rice vinegar or apple cider vinegar
2 tsp. honey or sugar
1/2–1 tsp. red pepper flakes
1/4 cup thinly sliced radish
1/4 cup shredded carrot
steak subs or 1/2 baguette, split in half lengthwise & butter
1 Tbs. low-fat mayonnaise
1 tsp. red chile sauce, such as sriracha
1/4 tsp. tamari or soy sauce
1/2 cup baked Asian-flavored tofu, thinly sliced, or stir-fried tofu cubes (Leftover chicken, pork or beef works too!)
2 6-inch strips cucumber (long vertical strips or matchstick works)
6 sprigs cilantro
6 cherry tomatoes, thinly sliced
4 lettuce leaves, torn

Combine vinegar, honey or sugar, and red pepper flakes in small bowl. Add radish and carrot, and stir to mix. Let stand 15 to 30 minutes, stirring occasionally.

Preheat oven to 350°F. Butter insides of baguette & place on baking sheet, and crisp 3-5 minutes in oven. Cool a few minutes.

Spread mayonnaise on both sides of bread. Sprinkle with red chile sauce and tamari.  Fill with tofu, cucumber, and cilantro. Drain carrot-radish mixture, and spread on sandwich. Top with tomatoes and lettuce, and season with salt and pepper. Press top half of baguette on sandwich, and slice sandwich in half.

Beef Tips and Gravy

Beef Tips and Gravy

1 1/2-2 lbs Beef Tips

flour

canola oil

2 onions, cut in half and then sliced into strips

1 green bell pepper, sliced into strips

3 tomatoes, sliced into wedges (pealed if desired)

3 cups water

3 tablespoons ketchup

2 teaspoons worcestershire sauce

1/2 teaspoon yellow mustard

1/2-1 teaspoon roasted red chili paste, depending on how spicy you like it (Thai Kitchen has a really good one, found in the Asian Isle of the grocery store)

2 cloves garlic, sliced

fresh ground black pepper to taste

Saute sliced onions and peppers in canola oil until soft and just beginning to caramelize.

Pat Beef dry with paper towels and roll lightly in flour to coat, tap off excess. Add the beef tips to the pan and saute until lightly browned on all sides. Add water, ketchup, worcestershire sauce, soy sauce, mustard, roasted red chili paste, tomatoes, garlic and fresh ground black pepper. Gently scrap the bottom of your pan with your wooden spoon to deglaze it, breaking up all of those wonderful brown crispies.  Cook covered on simmering medium-low heat for approximately one and a half-two hours, stirring occasionally, being careful to not let all the water boil out. Add more water if necessary.

The sauce will thicken as it cooks, thanks to the flour you rolled your beef in.  Serve over rice, noodles or mashed potatoes. Enjoy!

Fridays, Feasting With Friends- Featuring Jason Kanengeiser

"One of the delights of life is eating with friends, second to that is talking about eating. And, for an unsurpassed double whammy, there is talking about eating while you are eating with friends."

~Laurie Colwin'Home Cooking'

Jason Kanengeiser

Jason and his lovely wife Jaime

For today's Fridays, Feasting with Friends I am featuring Scott's closest cousin, Jason.  I think one of the most special things about the Kanengeiser family is the closeness they have with each other.  They live within miles of one another and spend most weekends, holidays, and any 'ol time with each other.  Especially in the heat of the summer when Grandma K's beautiful in-ground pool is the place to be.  Scott and Jason are first cousins but growing up they probably were more like brother's.  As adults we don't see each other nearly enough- we are one of the only Kanengeiser's that don't live minutes from the rest.  But when we do, fun is always had!  Jason has a beautiful wife, Jaime one daughter Emily and another baby girl due pretty much any day now!  He is surrounded by his women, but if you ask him he would say he loves every minute of it.  

Jason owns a very successful landscaping/snow plowing business which keeps him incredibly busy (especially living right in the middle of the snow belt!).  And just glimpse at his own backyard one would see how talented he is at his work. He has an eye for nature, and natural green thumb.  I love visiting their house and seeing the beautiful yard, woods and gardens surrounding his property.  It is stunning.  

Jason has a quiet soul, very much a male Kanengeiser trait.  But don't let it fool you!  His has a terrific sense of humor and a smile that lights up his whole face.  He has a genuine way of making those around him more comfortable and because of that people gravitate to him.  I am honored to now be able to call him family.  Love you Jay!  

What is your favorite thing to cook?
Beef

How about your least favorite thing to cook?
Breakfast

What is your favorite local restaurant and what is one you are dying to try out?
Brasa is my favorite, would love to try B-spot

Music and food go together so beautifully. You are hosting a dinner party, what would be on your playlist?
Grateful Dead

What would you choose to be your last meal on earth?
Prime Rib, Bacon wrapped Beef Tenderloin, Cheesy Potatoes, and Angel food cake with Heath bar topping

What are you currently reading?
The Little Critter Collection

What is your favorite Kitchen Gadget?
Meat Tenderizer

Do you have a signature go-to dish?
Bacon Cheddar Cheeseburgers

What is your favorite thing about the Cleveland area?
that my whole family lives here

Do you have a favorite meal from your childhood and do you cook it today?
Prime Rib, Mased Potatoes, Corn, and Sweet Pickled Watermelon Rind- and yes!

Top 3 Movies of all time?
Good Fellas
Boon Dock Saints
Super Bad

what has been your happiest moment in life?
The birth of my daughter and the upcoming birth of another!

Jason and his daughter, Emily

Where do you do your grocery shopping?
Giant Eagle and Mazzulos

What is your favorite guilty pleasure when it comes to food?
Bacon Wrapped Beef Tenderloin and Crab Legs

Can you tell me about what you are most proud of?
That I have been able to start my own company and watch it grow enough to provide for my wife and growing family.

Do you have Culinary Resolutions that you would like to accomplish this year?
To try a wider variety of foods

One word that best describes you is: Quiet

Pot Roast
3 lb center cut chuck roast

beef broth

vidalia onion 

Worchestishire Sauce

Salt and Pepper

Place 3 lb center cut check roast in roasting pan.  Cover 3/4 up with beef broth and cover roast with 1/2 sliced Vidalia Onion.  Add a few dashes of Worchestishire sauce and salt and pepper generously.

Cover meat and roast at 325 for 1 hour.  Raise temperature to 375 and roast for an additional hour.  Add potatoes and carrots roast until tender.
Uncover and roast until golden brown.

Serve with fresh Italian bread

Jason, thank you so much for doing this interview for me! I'm looking forward to seeing more of you guys this summer and to finally meet your beautiful baby girl, Dylan! I have been wanting to try your Pot Roast recipe for sometime now, so thank you for choosing it! I have to add, I had never heard of sweet pickled watermelon rind before eating dinner at your house; what a cool thing! I might just have to try and figure out how to make it myself one of these days!

Tri-Tip Steak Sandwiches with the Penicks

This weekend Scott and I went over to our friends, Jess and Curtis' for a lovely dinner and great conversation.  Curtis is originally from California and treated us to one of his favorite dinner's from back home- Tri-Tip.  I had never heard of this cut of meat before, and was excited to try it out.  It originated in the Santa Maria area of California and cut from the Bottom Sirloin of the cow.  For whatever reason it is only just becoming popular here, and might be difficult to find here in Ohio.  Luckily while shopping at Trader Joe's, they excitedly discovered it.  I am sure you could easily find it at the West Side Market as well.

I learned some great tips from Curtis about how to prepare this, so now I am excited to give it a try myself soon!  When cooking this steak it is important to cook it very slowly so it can tenderize and then also to let it rest, wrapped in foil, for at least 15 minutes to finish the tenderizing process.  Next, very much like flank steak, it needs to be sliced thinly against the grain otherwise it can become chewy.    

They grilled up some colorful red, yellow, orange, and green bell peppers and red onion to serve on our sandwiches along with beautifully in-season asparagus to have on the side.  I brought a pasta salad and wow, were we treated to a wonderful dinner!!!  It was so colorful and full of flavor.  The perfect summertime meal!  

Jess and Curtis, thank you so much for having us over and for a delicious meal!  It was such fun being able to eat outside and enjoy warming our feet at the bonfire.  Yep, I think Summer is on it's way!

Curtis, the comedian and Scott

Me and the lovely Jess

What's for Dinner Tonight- Texas BBQ Pot Roast

Sorry I have been such a bad blogger these days!  I have been feeling under the weather and cooking has been the last thing on my mind.  This will pass sooner then later, and I promise to get back in the swing of things and back to writing on a regular basis again! 

Tonight I have to work, so I want something quick and easy that won't require a lot of hands on cooking.  Crock-pot to the rescue!!  This recipe has been adapted slightly from one I found on the Food Network to accommodate a slow-cooker. 

Ingredients

1 pot roast (about 4 pounds), such as bottom round or chuck

1 teaspoon vegetable oil
1 cup bottled barbecue sauce
1/2 cup cider vinegar
1/2 cup chicken or beef broth
1/4 cup packed light-brown sugar
1 tablespoon bottled mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 large onion (1/2 pound), chopped
2 large cloves garlic, crushed

Directions
Brown meat well in oil in large frying pan. Combine bbq sauce, vinegar, broth, sugar, mustard, Worcestershire, chili powder, onion, garlic and thyme to crockpot.  Add browned meat to the crock pot and cover in sauce.  Turn crockpot on Low and cook undisturbed for 7 hours (or on High for 4).  Let stand at least 30 minutes in pan. Remove meat from pot. Skim fat. Slice beef and serve with sauce on rolls.