Slow Cooker Resolution # 37

Why hello there, neglected blog friends!  Thanks for checking back despite the infrequency of my entries as of late.  Speaking of neglected, I pulled this guy out of the cabinet after way too long, and I just loooved the result tonight.



It's ridiculous to turn down help when I could seriously use an extra hand or four to get things done. It seems that I'm making repeated resolutions to employ the slow cooker more, since it could free up precious moments to accomplish the almost stupid volume of tasks requiring attention each evening.  But the truth is, I'm not super jazzed by a lot of slow cooker recipes I see.  They can often seem, well, boring...and I also know that I miss the scrumptious flavor imparted by the searing/grilling/browning process left out of this cooking technique.  What I DO love about using the slow cooker is being welcomed by savory aromas when I open my door, as well as the brilliant fact that dinner is ready to go!

When I recently happened upon a slow cooker version of beef stroganoff by my girl Marth, it sparked a desire to give this contraption another whirl.  I get a hankering for beef stroganoff about once a year, and the thought has been nestled in the back of my brain since the onset of the fall.  If you're, too, a fan of this dish, this slow cooker version does not disappoint!  The beef is tender, the onions are scrumptiously caramelized, and the mushrooms add earthy flavor and textural interest.  The  combination of these ingredients unified with this rich and creamy sauce over a bed of toothy egg noodles is satisfying and warms your belly the whole way through. 

I probably should have taken more care to photograph the final product. But the messy rustic approach is kind of part of this food experience.  Oh, and I was also dying to dig in!  

Beef Stroganoff (click here for recipe)



One note on the recipe: it instructs to thicken the cooking liquid at the end. I was left with very little cooking liquid to speak of, so I just used a cup of chicken stock instead.  It worked like a charm!

My faith in this kitchen gadget just might be restored.  I hereby pronounce (yet another) resolution to be more intentional about incorporating it into my weekly menu planning.  If anyone has any great recipes to share, please do!

The Tomato Dilemma

Okay, so receiving a bag of home-grown tomatoes -- on top of an existing inappropriately large retail supply born of my inability to resist them -- is not really a dilemma.  But the desire to not waste, and more importantly, to enjoy every summery, juicy morsel, provides an opportunity to be creative.  Here are our tomato endeavors from the past week. 

Tandoori Spiced Chicken with Grilled Tomato Jam and Herbed Yogurt Sauce (click here for recipe)



This recipe is outstanding, giving you spice, savory, tangy and fresh all at once. The jam is divine and could be employed in countless other ways. So if you have any leftovers, keep them! I love the flavor complexity added by grilling the tomatoes. 



My only variation is related to the chicken... I applaud anyone who can handle the quantity of cayenne pepper called for in this spice rub. I am NOT one of those people, so I significantly reduce the measurement of that ingredient.

Classic California BLT

Simple. Fast. Close-your-eyes-delicious.

• Toasted Bread, spread with a layer of mayo - just keepin it real, friends.
• Thick-cut black forest bacon
• Sliced tomato sprinkled with salt and pepper (important!)
• Iceburg lettuce
• Sliced avocado

Not to be neglected, the corn was done on the grill and rubbed with chili lime butter - which was just softened butter stirred together with lime zest, lime juice, a couple dashes of sriracha and salt.

Asparagus with Grilled Tomato Tarragon Vinaigrette (courtesy of Bobby Flay)



I'm providing recipes below for everything on this scrumptious plate, but to point of this post: this vinaigrette is to die for and uses the same grilling strategy for the tomatoes described above.  I could (do) eat it with a spoon.  Grilled tomatoes plus tarragon equals amazing. 

Grilled Tomato Tarragon Vinaigrette
1/4 cup balsamic vinegar
2 cloves garlic, finely chopped
1 Tbsp finely chopped fresh tarragon
Kosher salt & freshly ground black pepper
1/4 cup plus 2 Tbsp extra virgin olive oil
3 ripe plum tomatoes
1/2 small red onion, thinly sliced
Grilled asparagus
Hard boiled eggs (my new obsession, I've found)

1.  Heat grill to high.
2.  Whisk together the vinegar, garlic, tarragon, salt and pepper to taste in a medium bowl.  Slowly whisk in the 1/4 cup olive oil until emulsified.   Let the vinaigrette sit at room temperature while you grill the tomatoes.
3.  Brush the tomatoes with the remaining 2 Tbsp olive oil and season with salt and pepper.  Grill the tomatoes until blackened on all side, 2-3 minutes per side.
4.  Remove the tomatoes from the grill and let cool slightly.  When cool enough to handle, cut the tomatoes in half crosswise and remove the seeds.  Cut the tomato halves into small dice and add to vinaigrette.  Add the onion and season with salt and pepper.  Allow the vinaigrette to sit at room temperature for at least 15 minutes before serving. 
5.  Place the grilled asparagus on a large platter and spoon the vinaigrette over the top.  Top with sliced eggs.

This incredible side supported a ridiculous entree of Tea Rubbed Filet Mignon Steaks with Buttery Mushrooms (click here for recipe).  I don't think praise is warranted after you've read that title.  Our portion sizes were admittedly not reasonable, and I don't regret it.  There, I said it.

I don't have a spice grinder, so I used a mortar and pestle to make the rub.





 

Provencal Tomatoes (click here for recipe)

These little jewels are somehow sweet, light, satisfying and savory all at the same time.  They're stuffed with a mixture of herbs, bread crumbs and Gruyere cheese that plays perfectly off the sweet tomatoes.  To impersonate my girl Ina who authored this go-to recipe, how bad can that be??



End tomato rant.  Thanks for your patience... there were a lot of tomatoes.

Holy Cow

After an unintentional, extended blogging hiatus, I can think of no better recipe to bring me back online.  Best. Friggin. Burger. Ever.  I know that is quite an assertion, and though my passion should admittedly be reigned back in to planet Earth from time to time, please trust that this is no exaggeration.  This is one of those food experiences that beg a closed eyes, slow motion approach to each dreamy bite.  No shame, folks.  No shame here at all.

Burger with Red Cabbage Slaw and Pickled Okra Russian Dressing (Recipe at the end of the post)



While the recipe calls for buffalo, I opted for 85/15 beef in the spirit of familiarity for the kids.  Ryan somehow managed to get the grill to a screaming 650 degrees, which delivered the most gorgeous crust to the outside of the meat itself.  So yes, the meat rocked.  But the toppings, oh the toppings... just total Heaven.

Imagine the first layer: delicious, melty fontina cheese hugging the burger.  Before it's nestled on the bun, the bread is first brushed smothered with an incredible Russian dressing speckled with none other than chopped pickled okra.  We hunted multiple stores for it just knowing that this vinegary element could be something to write home a blog about, and I'd go through that effort twice over to recreate this masterpiece of a burger.  Another generous spoonful of the sauce tops the burger, followed by a heap of tangy red cabbage and carrot slaw dressed in a light and sweet rice wine vinaigrette.  The bright flavor and crunch of the slaw amounts to perfection alongside the rich sauce.  No wonder you are famous, Bobby Flay.

Okay, so these burgers were no joke.  A pig out.  But it's hard to make something like a burger - especially one this insanely yummy - without some picnic-y sides.  I couldn't resist deviled eggs this time, which I'll blame on the little 'variations on the deviled egg' feature in the latest Real Simple mag.  We went the classic route, with mayo, fresh lemon juice, Dijon mustard, salt and pepper.  Would you believe that two of my six eggs had double yokes?  Isn't that weird?  I should probably go buy a lottery ticket.



For the second side, we brought out more Bobby Flay brilliance in the form of grilled sweet potato and scallion salad, which I've actually already rambled about here.  This is an easy, fresh, delicious salad that requires balsamic AND cider vinegar.  So you know I'm all over it.

Here's a shot of the plate in all its sloppy glory.



So yes, I'm hitting the gym hard this week after such a ridiculous caloric performance.  I know it's not something we should have every day.  My brain is clearly not cooperating, however, as it continues to strategize over when we can make these burgers again.

Burger with Swiss Cheese, Red Cabbage Slaw, and Pickled Okra Russian Dressing
Courtesy of Bobby Flay's Grill It

Burger
1 1/2 pounds ground buffalo (or beef, turkey, chicken, etc)
2 Tbsp canola oil
Kosher salt and freshly ground black pepper
8 (1/4 inch thick) slices Gruyere or fontina cheese

Red Cabbage Slaw
1/4 cup rice wine vinegar
2 tsp honey
2 Tbsp canola oil
Kosher salt and freshly ground black pepper
1/2 small head of red cabbage, finely shredded
1 large carrot, peeled and finely shredded.

Pickled Okra Russian Dressing
1/2 cup mayonnaise
3 Tbsp ketchup
1 Tbsp Dijon mustard
3 Tbsp finely chopped red onion
1/4 cup finely diced pickled okra
2 Tbsp finely chopped fresh flat-leaf parsley leaves
Kosher salt and freshly ground black pepper

1.  To  make the slaw, whisk together the vinegar, honey, oil and salt and pepper to taste in a large bowl.  Add the cabbage and carrot and toss until combined.  Let sit at room temperature for at least 15 minutes or up to 1 hour before serving.

2.  Heat grill to high.

3.  Form the meat into 4 burgers, each 1 inch thick.  Brush with the oil and season liberally with salt and pepper.  Place on the grill and cook until golden brown and slightly charred, 3 to 4 minutes.  Turn the burgers over and continue cooking until desired doneness.

4.  Place 2 slices of the cheese on each burger, close the lid or tent with foil, and cook until the cheese just begins to melt, about 1 minute.

5.  Spread some of the Russian dressing on the tops and bottoms of each bun.  Place a burger on each bottom half and top each burger with some of the slaw and a bun on top.  Serve immediately and devour.

Snowy Weekend - Part 2

I'm not sure any of my ramblings could amplify this classic cold weather feast.  The picture kinda says it all.  It's one of those dishes that challenge you to resist closing your eyes to savor each bite.  I should be moderately embarrassed for that remark, but it's my sad and hungry truth.

Red Wine Braised Short Ribs (Click here for recipe)



I didn't adapt the recipe itself, but I deviated slightly on presentation.  It instructs to strain the sauce entirely, which I did.  But I just couldn't abandon those sweet, tender carrots and celery, so on the plate they went... well, before the kids devoured them.  Also, instead of serving atop mashed potatoes, I opted for buttered egg noodles coated sprinkled with grated Parmesan on the side.  Um, not sure why I haven't had those in about 10 years??  Divine! 

Well, now that temperatures are climbing to over 70 degrees (in February!!) less than week after the snow fell, I'm guessing that these cold weather dishes are not as inspirational as I hoped they'd be. But please tuck this seriously fab and cozy recipe away for if/when winter decides to return!

Tailgate

This certain charcoal-obsessed husband I know is of the firm belief that anything and everything can be cooked on the grill.  The start of football season, I learned, necessitates employment of this theory at any opportunity, and especially if the Redskins are playing.  Tailgating at home turned out to be a blast, with an appreciated added benefit of keeping the kitchen sparkling before the start of the week.

I'm not pretending to offer a healthy menu here...but man, this feast is out-of-control good....and feels pretty football-y.  I'm such a girl. 

Cheesy Meatball Subs



The meatball recipe comes courtesy of Ina (click here for recipe), and my only modification was to reduce the amount of water to 1/2 cup so they'd be less likely to fall apart on the grill.  They were still moist and darn delicious.  Ryan browned them in batches in a cast iron skillet on the grill, and then moved them to indirect heat - which acts like an oven - to cook them through.



We brushed the rolls with olive oil and sprinkled them with salt and pepper before laying them flat on the grates for a gentle toasting. 

This added great flavor while preventing the inside of the sandwich from getting soggy.  Next, we spooned on some store-bought marinara sauce (I've taken a liking to Delgrosso...made in PA!), and topped it with the meatballs and fresh mozzerella before closing the grill to give the sandwich a final, glorious toasting.  These sandwiches left all four of us stuffed, sauce-covered, and reeeal happy.

Smoked Wings with Blue Cheese Sauce

I had this little love affair with smoked wings from this joint down the street until that joint abandoned me and closed down without warning.  The nerve.  Ryan exhaled with relief that he could finally just make some darn wings at home.  I protested a little bit...they sounded messy, and pleading no offense to hub, I honestly doubted they'd be as amaaaazing as the ones I had grown to crave.  I decided to shut my mouth and get out of Ryan's way, while he proceeded to prove me straight up wrong.  These wings were better than any restaurant wings I've had, thanks to a 2-hour smoke, a quick fry in blazing hot peanut oil, a swim in buttery hot sauce, and a dip in smothering of homemade cheese dressing.  Best. Wings. Ever.

This whole event occurred outside and commenced with 18 wings being rubbed with this mixture.  Next, they went in a 225 degree smoker for 2 hours.  Meanwhile Ryan heated a big fat pot of peanut oil on the burner on the side of his gas grill.  The smoked wings took a speedy, one minute dip to fry in the oil.  The wings were then swirled in a bowl with a 50-50 (1/2 cup each) mixture of melted butter and Frank's Hot Sauce until coated.  We served them with the classic celery accompaniment, alongside a quick blue cheese dressing (about 3/4 cup of mayonnaise, 1/3 cup buttermilk, 1/4 cup half and half, a splash of tarragon vinegar, salt, pepper and a fat handful of blue cheese crumbles).  I love love love how the rich blue cheese sauce cooled the fire the wings left in my mouth.

Okay, so clearly these dishes are not something we - or anyone in her sane mind - should make on a frequent basis.  And as a rule, I generally prefer to enjoy dinner free of the impending loom of Zantac.  But sometimes it's totally fun to live a little, and the start of football season seemed like a festive occasion.

Convenience Food

You know those days when you wake up, make coffee, and then in what seems like 6 minutes, it's somehow time for baths/books/beds already?  Sunday was one of those days.  With the hope of starting this nutso week of evening Vacation Bible School on top of our normal to and fro schedule feeling organized and prepared, the latter 50% of the weekend vanished in a blink.  Though feeling somewhat frantic under my time constraint*, I enjoyed the cook-for-the-week rally.

*while Dad and son played miniature golf and visited a park and I prayed that daughter enjoyed a nap free of heaving....sorry for such a reference on this, a food blog; it was just my reality.

With happy music and apron on, I embarked on two dishes, both to strategically yield leftovers, that could be entirely prepared in advance.  This would ensure that the 17ish minutes I had to get food in my child between his afternoon swim lesson and VBS check-in would require only the effort of a 50 second microwave stint.  I hoped he'd have time to at least begin digestion.  My choices - bolognese and cheddar broccoli quiche - were somewhat odd given the season.  But they both sounded tasty and kid friendly.  Besides, I've been dying to try Anne Burrell's bolognese for months. 

Pasta Bolognese (Click here for Recipe)



Let's start with that one.  It is unlike any bolognese I've had before, and that is probably because the preparation is unlike any I've done before.  She starts with pureeing and browning (yes, browning) carrots, celery, onions and garlic in olive oil.  The kids had no idea these veggies were hiding in that thick, rich sauce!



Next came the browning of the beef and tomato paste (yes, browning again...her recipe thoroughly and passionately explains this), adding/reducing red wine, and then adding/reducing water.  I wondered at the time if this was an exercise in futility.  Add water and then reduce it away?  But I had to try it to ascertain for myself if this truly is "where the flavors really develop".  Friends, it is!  As far as I'm concerned, this is my new bolognese recipe.  The aroma from this simmering sauce was out of control.  More importantly, the flavor was downright incredible.



Despite his sweet effort to shield it, I could see the disappointment in Ryan's eyes when I pulled out the whole wheat pasta instead of classic white spaghetti.  I try to make this substitution when I can, but it's taken a bit of convincing for the other family members.  Thanks to Ms. Burrell's divine recipe, nothing was lost here.  Phew!  An added bonus: this dish tastes even better the second day.

Broccoli Cheddar Quiche (Click here for Recipe)

So some might question whether quiche is dinner worthy.  Well I'm all about it.  It's easy, fast, substantial, and tasty.  Sold!



Kudos to the recipe's instruction to saute the broccoli as opposed to the classic steaming preparation.  Browning (have I mentioned that yet in this post?) imparts a far better flavor in my book.  I admittedly used just a wee bit more butter than the prescribed amount and also added some olive oil after the broccoli seemed to drink up the moisture before they were properly cooked.  The decision to use a larger quantity of broccoli than suggested negated the guilt...at least in my brain.



The cooked broccoli goes into the (store bought given aforementioned time constraint) crust first.  Next goes a - fat, if you're me- layer of shredded cheese.  As opposed to the often bland shredded mozzarella suggested in the recipe, I opted to get a good block of sharp cheddar and shred it myself.  The last layer is the egg mixture.  Multiple recipe reviews - which I always nerdily peruse - noted that the milk/egg mixture quantity might be a tad excessive.  So instead I used 3 eggs plus an egg white whisked with just a couple glugs of milk (probably 3/4 cup) and seasoned it generously with salt and pepper before pouring the mixture into the crust.

  

To quote Andrew, "I just love this delicious pie."  Good thing, since it was on the menu not once, but twice!

So far so good with our crazy week, and my little energizer bunny is loving every second of VBS.  I'd be lying if I said I'm not looking forward to a long holiday weekend respite though.  Now, what to make?


mmm Gorgonzola

I'm not sure what my deal is right now, but dishes incorporating this cheese's salty goodness seem to beckon me unmercifully as of late.  Rather than resist, I've decided to offer it permanent residence in my fridge.  

A seasonally versatile ingredient, it's as amazing melting in an oozy sauce over filet mignon in the winter time as it is on a summer salad.  I love that it perfectly compliments sweet ingredients like my new fave dried cherries (you've created a monster, Kate), while still being able to stand up to peppery steaks.  It partners particularly well with balsamic vinegar, and the two meals below celebrate this fab flavor marriage.

Steak and Gorgonzola Piadini  (Click here for Recipe)



The thin bread of this sandwich adds a subtle, crispy backdrop while allowing the other ingredients to shine.  I totally did not make my own bread as the recipe suggests, but instead picked up Lavash at the store and subsequently rejoiced because it was easy AND tasty.  The Lavash is speckled with gorgonzola before the initial grilling, which brings out the cheese's mellow, sweet notes vs. the sharper quality of the cold crumbles added at the end.  As promised, the arugula is dressed with tangy balsamic vinaigrette, adding a welcomed brightness to the other rich flavors.

I flipped the sandwich for this photo to capture the gorgonzola tumbling out from among the slices of juicy steak.  I mean, yum.



Pear and Gorgonzola Pizza

This next dish was born from a California Pizza Kitchen creation that combines salty gorgonzola, sweet pears, sweet/savory caramelized onions (aka heaven) and fresh arugula on a honey whole wheat crust. 



(So it doesn't look like a pizza in the traditional round sort of way.  It's laziness, really, as the shape comes from the way I carelessly cut the dough ball into pieces...we make flatbreads enough that it's just become a habit.)

My attempt to replicate this at home commenced with sauteing 2 vidalia onions, thinly sliced into half moons, for about 30 minutes in a Tbsp or two,each, of butter and olive oil until caramelized.

Meanwhile, I cut two pears into slices, brushed them with melted butter, dusted them with sugar and baked at 400 degrees for 10-15 minutes until they were tender.



I rolled out store-bought whole wheat pizza dough, brushed it with olive oil, and sprinkled it with kosher salt and pepper before hub took it to the grill for 3ish minutes on each side.  You could also very easily do this in a 400-450 degree oven.  After the crust had some color, I topped it with a layer of the caramelized onions, roasted pears and gorgonzola and then put it back on the heat for a minute or two to melt the cheese. 

While CPK's pizza is topped with greens coated in a creamy, over-the-top gorgonzola dressing, I opted for the go-to balsamic flavor combo.  The quick dressing: equal parts balsamic vinegar and olive oil, a little squeeze of dijon mustard, a bit of honey, and then kosher salt and black pepper to taste.  I tossed the arugula in this mixture and scattered it over the pizza. 

I could not stuff my face fast enough with this.  The wolfing actually and embarrassingly left me with a sore jaw.  Yeah, I just admitted that.

Grilled Sweet Potatoes - twice

So this is kind of a random component to star in two fab side dishes, but my surprisingly elevated excitement for both plates requires me to share.  I happen to adore sweet potatoes prepared in any fashion.  It's only been in the last year or so that we've been employing the grilling technique to these little jewels.  It adds an awesome smoky accent while allowing the fresh sweet potato flavor to shine.

Aside: if grilling is not ideal for you, a grill pan or simple saute pan is great.  If using the latter, I would suggest cutting them down to cubes first - instead of slicing them into more-grill-friendly discs and cutting them after the fact - to minimize cooking time.

Grilled Sweet Potato and Green Onion Salad

I was first attracted to this recipe because of the TWO vinegar varieties in the dressing, which, by the way, is tangy and darn delicious.  The salad ended up being exciting in other ways too....the combination of the tender and charred sweet potatoes, wilted and subtly spicy scallions, and fresh parsley is awesomely tasty.  This side is also fabulous because it's served at room temperature.  So it'll hang out happily - and productively as the flavors marry - until you're ready to serve it.

Before moving onto the second sweet potato recipe, I'll pay brief tribute to the salad's accompaniment, which was actually the main course. 

This gorgeous chicken was basted on the grill with a sauce made from these gorgeous tomatoes.

I won't sugar coat the fact that this sauce, though scrumptious, was laborious and messied a lot of kitchen equipment.  Would I do it again?  Undecided. The recipe - butterflied chicken with sherry vinegar brown sugar barbecue baste - isn't available online for some reason.  I'm guessing my messy/laborious comments aren't a very convincing sell anyway?!

Back to the potatoes.

Grilled Sweet Potato Hash

I took a nod from a sauteed sweet potato hash recipe I've used in the past (thanks Christy!) and composed a grilled version using the following:

• Sweet potatoes - Slice into 1/2 inch wide discs, brush with vegetable oil, and dust with kosher salt, freshly ground black pepper and garlic powder.  Grill on each side until charred and cooked through.  Cut into cubes.;
• Granny Smith apples - With the apple on its side, slice into 1/2 inch wide discs and brush with vegetable oil.  Grill on each side until tender.  Cut into cubes - toss the seed part!;
• Big, fat Vidalia onion - Slice into 1/2 inch wide discs, brush with vegetable oil, and sprinkle with kosher salt and freshly ground black pepper.  Grill on each side until charred and cooked through. Chop.;
• Thick-cut Black Forest bacon - Cook however you'd like (I had three strips left over from the loaded baked potatoes; I simply will not waste bacon.), and chop.
• Italian parsley - Chop.

Toss all of the ingredients together, add salt/pepper to taste, and serve!  We loved this dish and how each element stamped an integral but unique layer of flavor on the overall experience.   I didn't know what to expect throwing apples on the grill, but how would I know unless I tried? Fortunately, they were lovely, and their sweetness was the perfect offset to the smoky/salty (heavenly/I love you) bacon.

The main course of this plate, grilled flank steak, is worthy of mentioning as well, thanks to the succulent Balsamic-Shallot Sauce spooned over the top.  I cut out this recipe ages ago and am kicking myself for not trying it sooner!  I'm sure it would be incredible with chicken, pork (and maybe even fish?) as well.

Skewers

On its own, skewered meat is pretty tasty as well as playfully portable.  Accompanied by a flavorful dipping sauce, skewered meat can be straight up awesome.  Two recent dinners happened to involve this combo; both were out-of-my-normal-box and seriously yummy.

The first was from Turkey and married the flavors of pomegranate, pistachios, tahini, and Baharat seasoning - a blend of cumin, mint and oregano.  Well, it would have included this precise seasoning blend if I could have found it anywhere.  Instead, I just threw together my own version with cumin, fresh mint, dried oregano, and an added pinch of optimism.  This recipe combines four, very different elements, which together yield splendid flavor as well as texture.  Smoky chicken plus a sweet, nutty and fresh relish plus savory tahini yogurt sauce plus a subtle whole wheat pita backdrop equals yum.  Superb work, Bon Appetit Mag!  By the way, the recipe suggests to broil the kabobs.  Since it had been a cool two days since the grill was fired up, Hub insisted we go that route.  I complied.

Turkish-Spiced Chicken Kebabs with Pomegranate Relish and Tahini Yogurt



Unless you're a Rachael-Ray-esque multi-tasker, I'd suggest saving this recipe for a weekend given the multiple prep steps.  The relish component, shown below, took especially long for me given the two little birdies perched at my ankles devouring the pistachios faster than I could hull them.  I had an "aha" moment grasping how my dad must have felt the countless times my sisters and I hovered over him as he labored, shelling pistachios, his very favorite treat, only to have them stolen by our miniature thieving hands. 



Aside from improvising the seasoning blend, my only other tweak was to brighten the tahini yogurt sauce with an extra squeeze of lemon.  It seemed just slightly flat, and a hint of acid can cure that in a second!

Skewered Greek Meatballs with Dipping Sauce

I'm nuts about Greek food.  We've embarked on a mission to taste-test the Greek joints around Richmond, and what fun it has been.  The idea of anything dipped in zippy Tzaziki sauce just never gets old to me.  As the Greek yogurt-based sauce below lacks garlic, it's a different experience than Tzaziki.  But it's still a fresh and delicious accompaniment to these meatballs - that, by the way, have crumbles of feta speckled inside offering a surprise punch of flavor!

I found the recipe for the side, Couscous Salad with Grapes and Feta, in Real Simple quite a while before the meatball skewer recipe came across my radar.  I was subconsciously waiting for the right opportunity to give it a whirl, and these skewers seemed to be an ideal partner. The sweetness of the grapes - that brilliantly fooled my children into partaking - plays nicely off of the salty feta and fresh parsley.  As with chicken skewer dish above, I thought the couscous "dressing" needed a bit more pizazz than the lemon offered alone; fittingly, I browsed my vinegar collection, selected the subtle white wine variety and splashed it on.

The Pastrami Story

If sandwiches are your thing, I bet you would find an authentic pastrami sandwich from a good New York deli to be a truly memorable experience.  One such sandwich made a profound impression on my husband on our last visit there - a full three years ago.  He's been pining for it ever since and decided that - since our kiddos/budget/job/life preclude us from frequent jaunts to the City - he was just going to figure out how to make one for himself.  I thought to myself, what a fun idea!  I didn't realize at the time that the fun idea was actually a rather involved and complicated eight day project.  Yes, I said eight.  No wonder those sandwiches are so good.  The first step is curing the beef brisket in an herb/spice mixture for a few days (with a turn required every 12 hours), then rinsing it, then cold-drying it in the fridge, then rubbing it again, then smoking it, then steaming it, then chilling and slicing it thin.  I mean, seriously?

I take no credit for all of this effort, as I was a mere bystander (and lucky taste tester) on this quest for deliciousness.  But even when I'm not responsible for the prep, I am excited to chat about it and give props to the responsible party.  Way to go, Ryan!! The result was a gorgeous, smoky, intensely flavored, though not quite as tender as intended (you can bet he's going to try it again), pastrami that we piled onto the requisite seedless rye bread with deli mustard and enjoyed immensely.  We thought a deli-type side dish like potato salad would be an appropriate accompaniment; however, I am generally not too roused by the mayo-laden version commonly available.  I located this fab recipe that just screams of acid with vinegar, capers and cornichon, and thought it would be perfect.  Adding a further dimension of complex goodness was the grilling of the potatoes as opposed to the standard boiling.   It was exquisite, and I will store it in my pocket for the future.

Anniversary

How do you appropriately celebrate eight happy years of being married to your best friend (and the two precious souls that entered the world as a result)?  Eat, of course!  We contemplated going out for a restaurant experience, but instead opted for a dinner date in the comfort of our home - to commence subsequent to said little souls slumbering peacefully in their beds.  We also seek any excuse to make the following meal, and were pleased to have this superb celebratory occasion.

Seared Filet Mignon with Caramelized Onions and Blue Cheese

I will not rant yet again about my love affair with caramelized onions ( Hodgepodge and The Onion) - which I suppose are kind of like my new cereal and milk.  I will, however, rant about the combination of the savory and buttery steak, sharp blue cheese (or Gorgonzola) and sweet onions that play off one another in perfect harmony.  A forkful of these three components is so completely to die for that my pace of consumption halts from its typical wolf mode to the way a cow savors a pile of grass with, well, the opposite of urgency.  I always poke fun at the commercials where a woman dressed in silk takes the most painfully slow bite of a chocolate morsel and then stares away in space for a ridiculous 15 seconds.  But, though entirely unintentional, it is quite possible that I actually look like that when I eat this feast.  Wow, did I just admit that?  On to the recipe:  http://www.eatingwell.com/recipes/seared_steaks_with_caramelized_onions_gorgonzola.html 

Roasted Asparagus

I think roasting is my favorite way to prepare asparagus, and it's mindlessly simple.  Trim and toss the asparagus on a sheet pan with olive oil, salt and pepper.  Roast at 400 degrees for about 20 minutes (depending on how thick the stalks are), turning once along the way.  Done!

Peanut Butter Pie

I decided at about 4:00 sitting at my desk at work that I wanted this dessert to put the exclamation point on our celebration that same evening.  As such, I did a speedy online search to locate a simple, but acclaimed recipe and took a second to peruse the reviews.  Why not garner wisdom from those that have done some homework?  And if you find a recurring theme from their commentary, look at it as a probably reliable and free nugget of insight to make your life a bit more delicious and perhaps easier.  The nugget I located was to jack up the peanut butter quantity and ease up on the whipped topping to give it some more richness.  Seemed like a no-brainer to turn up the decadence, so I made this modification.  Given the time crunch, I took the suggestion of the recipe and opted for a pre-made chocolate crust at the store.  http://allrecipes.com//Recipe/no-bake-peanut-butter-pie/Detail.aspx

Happy Anniversary, Ry! xo

Sweet Potato Cakes with Sage

 It's a tad deceiving that I've headlined this post with a side dish, but I wondered how many would actually dig into an entry titled "Smoked Meatloaf and Sweet Potato Cakes with Sage".   I realize that the standard meatloaf (we'll get to the "smoked" part in a second) doesn't do it for most people.  I'm totally with you when I take a moment to relive some past meatloaf experiences (elementary school cafeteria, anyone?).  But I actually dig a good meatloaf and appreciate its kid-, freezer-, and leftover-friendly qualities.  We even ordered it out at a restaurant once (Lulu's, Richmonders) at the exuberant behest of the server, and it was as amazing as she promised.  It's no surprise that my two favorite meatloaf recipes come from my two favorite domestic ladies: Ina and Marth.  I've referenced Ina's turkey meatloaf recipe before (in Make Ahead), and it's quite good.  Today I am providing Marth's beef/pork version that is, believe it or not, packed with vegetables.   http://www.marthastewart.com/recipe/meatloaf-101  I've made this in a loaf pan as suggested and was a little weirded out with it sort of swimming in fat at the end.  (Sorry, I know that it totally not appetizing...just trying to provide fair warning.)  Here's a picture of the loaf - in all its smoked glory - instead just mounded onto a pan where the drippings can disperse away from the meat a little more easily.

Now, the cooking technique.  The average sane person doesn't fire up a smoker once a week.  So you can obviously do this in the oven - which is what the recipe recommends, after all.  For those that do have an interest in using a smoker or indirect heat over the grill, this strategy imparts tremendous flavor and really takes it from good to wow.  Ryan was especially proud of the smoke ring (grill speak) he achieved.

Finally, the delicious, healthy, and completely simple side:  sweet potato cakes with sage.  I found a blurb in Real Simple magazine listing six interesting uses for sweet potatoes, and this was one of them.  Seasonal ingredients are just the best, because they are the most fresh while being the least expensive!  I happen to adore sweet potatoes, so I was excited to happen upon some fun new treatments.  The article didn't provide any cooking instructions or quantities, so I just made it up as I went along, and it turned out to be a success.  Honestly, with fragrant, savory sage and beautiful fresh sweet potatoes sauteed in olive oil, it would be kind of tough to go wrong. Here's the scoop:

Sweet Potato Cakes with Sage

Peel and coarsely grate two large sweet potatoes, and place them in a large bowl.  Mix in about 1/3 cup grated onion, 1/2ish tsp of salt, 1/4 tsp pepper, one beaten egg, 2 Tbsp flour, and 1 Tbsp chopped fresh sage.  Heat 2 Tbsp olive oil in a pan and drop spoonfuls of the potato mixture into the pan.  Do your best to resist playing with them until you can see evidence of some browning on the bottom.  Otherwise, they'll fall apart!  When you peak underneath and they stay together, it's safe to turn them.  Once browned on both sides, serve them topped with a nice dollop of sour cream.

For Joey

Remember the Friends episode where the guys competed against the girls in a high stakes game show with their apartment as the coveted prize?  One of the "lightning round" questions inquired Joey's favorite food, and Monica instantly shot back, "sandwiches".  I totally get that, especially when it's a filthy (that's Ryan speak for really, really good) concoction served on a perfectly crusty roll with delicious sauces and toppings oozing everywhere as you dive in for your first bite.  It's not that messy always means good, but when it does turn out to be delicious, the mess factor just somehow takes it to the next level.

This sandwich was something to write home (or a blog) about.  I mean, it was amazing. Imagine this: spice rubbed flank steak grilled to perfection and sliced atop a toasted sourdough roll, piled high with smoky onions and zesty horseradish sauce.   Okay, now you need to stop imagining and walk to your kitchen to make it.  Forget calories or logistics or whatever might be inhibiting you and do this because I promise you'll thank me (I mean, Yahoo Shine Recipes) afterwards. 

My notes:  The recipe says to cook the steak on the stove.  Cook a steak indoors?  With my husband on the premises?  Not a chance.  He grilled (in the rain, friends) without hesitation, and I knew better than to ask any questions.  He put it to rest under its little tin foil blanket for 15 minutes while I sauteed some onions in my grandmother's cast iron skillet with a glorious sprinkling of the steak's spice mixture.  I actually turned up the heat at the end to add some char that just seemed necessary given the title of this sandwich (see the title in the recipe link below..haha).  As an aside, there is something soothing about cooking in a cast iron skillet, especially one that's been in the family for so long.  Thinking of all of the love that's gone into it over the years - and the yummyness it's yielding in that moment - evokes a lot of happiness for me.  Now if I could just remember to stop burning myself on the darn handle.  Anyway, for the sauce, I replaced about half of the required mayo with light sour cream and almost doubled the horseradish quantity.  Whether you employ my modifications or align with the recipe, you've so got to try this!!! http://www.shine.yahoo.com/channel/food/recipes/westward-ho-flank-steak-sandwiches-535947/  

Though this sandwich needed no enhancement, I prepared baked sweet potato fries to serve on the side.  This easy process is as follows: cut the potatoes into wedges, toss with olive oil, salt and pepper, line up on a baking sheet (foil-line for no clean-up!), and roast for 20-25 minutes at 400 degrees.  Flip them half-way through for even browning. 

Make-Ahead

 This post is dedicated to make-ahead meal ideas!  Incidentally, the bulk of the recipes I'm providing here can be frozen, which makes them wonderfully versatile.  You can have on hand for later in the week...or better yet, double the batch and keep the extra one in the freezer for a brainless option down the road. 

As an (inappropriately long) aside, there are a number of other strategies in the mode of convenience that don't necessarily mean making an entire dish in advance.  They simply require planning.  A friend informed me that Rachael Ray is starting a new show about this concept.  While I generally don't really feel her vibe, I'm certain she'll put me to shame in her execution.  I'll still offer my ameateur tips, sans production company:

• Prep ingredients ahead to make your life easier (and your kitchen less messy!) when it's cooking time. Some examples would be pre-roasting chicken breasts for quesadillas or pre-chopping your veggies so you can just open up a baggy instead of pulling out a cutting board and knife when it's time to saute chopped onions. 
• Plan your menus to accommodate the same ingredients.  Though it can require some creativity to make each dish feel unique, this strategy supports the efforts of convenience, frugality, and minimizing shopping chaos.  Several forms of this:
•  Reinvent something you've already prepared.  Example: use leftover pulled pork from the weekend, and turn it into pulled pork soft tacos.  The flavor profile is vastly different with the addition of some traditional, fresh Mexican toppings.  While this is a main dish example, I do this more often with less significant components. For instance, if we're having rice over the weekend, I'll make a cup more to save that step for stuffed peppers. (I'll get to that recipe!)
• Buy one ingredient for multiple dishes. Example: big bag of baby spinach.  Saute half of it with garlic to make a quick (like 3 minutes), light side dish, and use the leftovers in an easy stromboli.  Tangent within a tangent (like Inception, huh?): I can't resist providing the instructions for this, because it's awesome, kid-friendly, and fast.  Roll out store-bought pizza dough and pile it with salami, a generous heap of whatever cheese you like and, and about 10 shakes of italian seasoning.  Close it up, bake it seam-side down on an oiled sheet pan for 20ish minutes at 375, and serve with marinara for dipping. 
• Use the slow cooker!  Taking just 10 minutes in the morning to throw everything in can mean zero work at dinnertime; the beckoning aroma in the house is just a delightfully free benefit.  I must admit that I don't take advantage of this handy tool as often as I could.  Perhaps we can all become inspired together.   That's another post.

The point of this (already endless) note is to provide a sampling of make/freeze ahead meals, and here they are! 

• Steak fajitas - http://www.realsimple.com/food-recipes/browse-all-recipes/steak-fajitas-10000001736759/index.html  - comment: SO flavorful and easy...a nice change from Casserole Land.
• Chili - I'm sure you have your favorite recipe for this, but here's an easy one just in case:  http://allrecipes.com//Recipe/easy-chili-i/Detail.aspx
• Vegetable Chowder - http://www.marthastewart.com/recipe/vegetable-chowder  comment: This is delicious and ACTUALLY LOW FAT.  I recommend serving it with a crusty baguette.
• The standard Italian dishes...I'm sure you already have recipes for these as well.  I'll paste in some easy go-to's.
• Lasagna - http://www.bettycrocker.com/recipes/italian-sausage-lasagna/2601a67c-438d-407a-b163-2f57ede06cb9 comment:  I usually make this with ground beef instead, and I always add more seasonings.
• Stuffed Shells - Guess what?  I use the recipe on the side of the pasta box.
• Baked Ziti - http://www.foodnetwork.com/recipes/food-network-kitchens/baked-ziti-recipe/index.html
• Stuffed peppers - Cut off the tops of the bell peppers (any color! I've been doing red lately!), and trim the bottoms if necessary to make sure they don't topple over.  Drizzle with oil, salt and pepper, and roast for about 15 minutes in a 350 degree oven.  While they're cooking, saute a chopped onion in olive oil for about 10 minutes until soft.  Stir in a clove or two of chopped garlic.  Add a pound of ground turkey or beef, about a teaspoon of salt and a few cracks of pepper.  Cook until browned. Add a jar of your favorite pasta sauce, about 10 chopped fresh basil leaves (or a handful of fresh parsley), and a cup-ish of cooked brown or white rice, and stir until heated through.  Season to taste.  Fill your peppers, top with a blanket of fresh grated Parm, and bake for another 20-30 minutes.  If you want to freeze this, just assemble the peppers, cool them, wrap properly and freeze.  Thaw a day before you want to eat them.  They'll need to bake for about 30-40 minutes since they're chilled.  This is great toddler food, by the way! 
• Turkey Meatloaf - http://www.foodnetwork.com/recipes/ina-garten/turkey-meatloaf-recipe/index.html  comment: this will feed a small army.  I make the whole recipe though, and then just cut into manageable pieces and freeze.
• Chicken Enchiladas - http://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-recipe/index.html
• Chicken Tetrazzini - see the last post, as well as a fun note in the comments section!

Before I conclude, I must seize an anecdotal opportunity, because it totally makes me smile.  It's not about prepping in advance, but about using unexpected leftovers after the fact.  My dad is the king of this.  It is simply not in his DNA to throw away even a scrap of food.  I'll never forget the night - I was a teenager, I think - when he took the remaining bits of everything we had for dinner that week, threw it on top of some lettuce along with the last crumbs from a Dorito bag and called it "Fiesta Salad".  Dad, please know I am not judging here; you have really inspired me to reduce waste (and thus, cost) in my life.   In fact, Ryan frequently catches me employing a similar practice.  If When he teases me, I affectionately remind him that the Fiesta Salad probably helped fund my college education.