Carpe Cibus

Pea Pancakes with Herbed Yogurt and Prosciutto

2013-05-16T21:59:00.000-05:00

Spring has finally sprung! With our ridiculously long winter, it may be a few more weeks before we begin to see some truly fresh produce. In the meantime, I am perfectly content making due with a few frozen pantry essentials.

This meal is incredibly light, but surprisingly filling. It makes an wonderfully refreshing dinner on a warm day as well as an invigorating brunch or breakfast. The sweet peas compliment the tangy herbed yogurt and salty prosciutto so well...each bite added more layers of flavor than the last. Who said pancakes can't be savory?

adapted and embellished from Bon Apetit

serves 4

The Ingredients:
for pancakes:
1 tsp salt
3 large eggs
1 cup cottage cheese
1/4 cup flour
2 Tbsp oil
2 scallions, thinly sliced
1 cup peas, thawed if frozen

for the yogurt:
1/2 cup Greek yogurt
2 small sprigs fresh dill, chopped (1-2 Tbsp)
1 small bunch fresh chives, chopped (2-3 Tbsp)

to serve:
1 green onion, thinly sliced
8 paper thin slices of prosciutto

The Process:
for the yogurt:
In a small bowl, whisk together the yogurt and herbs. Cover and chill for at least 20 minutes.

for the pancakes:
Combine the salt, eggs, cottage cheese, flour and oil in a food processor or blender and pulse until smooth. Transfer batter to a medium bowl and fold in the peas and green onions.

Heat a large, lightly-oiled skillet over medium heat. Working in batches, pour a scant 1/4 cup of batter into the skillet making 4-inch rounds and cook until bubbles form on top, 3-5 minutes. Flip and cook an additional 2 minutes or until the middle is set. Remove cakes from heat and keep warm. Repeat with remaining batter.

Serve with herbed yogurt, prosciutto and sliced green onion.

Bacon Wrapped Trout with Chives, Tarragon and Dill

2013-05-13T20:07:00.000-05:00

The presentation of a whole broiled fish is quite an impressive sight. Perhaps a little intimidating for some. Wrapped in bacon and you may even forget that dinner is staring at you with mouth a gap in a silent scream. But, oh is this fish so good...

The cavity of fresh, cleaned trout is the perfect way to infuse the fish with flavor from the inside. The bacon neatly holds everything together, while basting the fish with its salty fat. I tried a similarly ingenious thai twist on trout a while back, and had promised I wouldn't shy away from preparing whole fish in the future. I am looking forward to a plethora of other fresh herb combinations...and perhaps someday in the warm summer months ahead...a camp fire or grill.

Enjoy!

adapted from recipes at Bon Appetit and Epicurious

serves 2

The Ingredients:
2 whole trout 10-12 oz each, cleaned
1 Tbsp salt
1/4 tsp cracked pepper
1/4 tsp red pepper flakes
1/4 tsp garlic powder
1/4 tsp smoked paprika
2 small sprigs of fresh dill
1 small sprig of fresh tarragon
1 small bundle of chives
4 slices of lemon, about 1/8-inch thick
4-6 slices of bacon

The Process:
Preheat the broiler.

Line a broiler pan or shallow baking dish with foil.

In a small bowl, mix together the salt, cracked pepper, red pepper flakes, paprika and garlic powder.

Generously sprinkle the inside of the trout with the seasoning blend. Layer two lemon slices, one spring of dill, half of the tarragon and half of the chives in the cavity.

Repeat with the other trout. Wrap each trout with 2-3 slices of bacon.

Place the fish on the foil lined pan and broil, about 4 inches from the heat, for 7-9 minutes per side. The bacon and skin of the fish should be crispy and blistered, and the flesh of the fish should flake eaily.

Garnish with lemon and chopped chives.

Oven Roasted Cumin Cauliflower

2013-05-10T15:58:00.000-05:00

Poor cauliflower...overlooked among the crudites and asked to parade around as something it is mot whenever someone feels the need to cut the carbs, but NEEDS mashed potatoes. One day, you will have your moment of glory. But rest assured, you will always be a staple in my produce stash. This has become my go-to method for enticing others to enjoy this under-appreciated brassicaceae.

The recipe is my own

Should serve 3-4, we're lucky if it serves 2

The Ingredients:
1 head of cauliflower, trimmed and cut into bite sized pieces
1-2 Tbsp olive oil
2 tsp ground cumin
5-6 kalamata olives, minced

The Process:
Preheat the oven to 400

In a large bowl or zip top bag, combine all of the ingredients and toss to coat. Layer the cauliflower in a 9x13 baking dish. Roast for 35-40 minutes or until the cauliflower is tender and begininng to brown.

Dig in immediately.

Fig and Belgian Dubbel Reduction

2013-05-01T17:30:00.000-05:00

Move over wine. It is time to share the culinary platform. Meet the Belgian dubbel.

This recipe, as with my previous pancake post, was nudged--nay--pushed along by a recent class on cooking with beer taught by Sean Paxton. The idea had been stewing for a while, largely thanks to the quantity of time I seem to spend at Boom Island Brewing Company during their sample room hours. It is hard not to get excited about food and beer when you can talk directly to the people whose passion creates that lovely beverage in hand. Using beer in lieu of wine for a reduction had come up many a time during these visits to the brewery.

This recipe is sort of a trial run for a future dinner. I have grandiose plans for this sauce. Tonight, it was served over dredged and seared boneless chicken thighs. But mark my words...as soon as I have the time to head to one of our nicer meat markets or co-ops, duck breast will be featured prominently.

The beer of choice for the reduction was Boom Island's Hoodoo. To date, they do not distribute outside of Minnesota. But do not despair...several great Belgian dubbels are available through out the country. Chimay Premiere, Westmalle Trappist Dubbel, Goose Island Pere Jacques and Ommengang Abbey Ale are all excellent brews to try this with.

To bring out a bit more of the dark fruit sweetness, and cut an potential bittering from the cooking process, I opted to saute up the shallots with an equal amount of dried fig. The thought had crossed my mind to soak the figs first in some of the dubbel...or perhaps even bourbon. But baby steps, baby steps.

The sauce is my no means sweet, so much as rich. I was initially surprised by the amount of unami in the sauce as I sampled though out. I am really looking forward to playing around with this reduction again.

the recipe is my own

yields enough sauce for about 4 entrees

The Ingredients:
1 Tbsp olive oil
1 small shallot, finely diced (about 1/3 cup)
4-6 small dried figs, finely diced (about 1/3 cup)
1/3 cup beef stock
2/3 cup Belgian dubbel
3 Tbsp butter, cut into cubes
1 Tbsp fresh thyme, minced
salt and pepper to taste

The Process:
In a medium saucepan, or the skillet used to sear your protein, heat the oil over medium heat. Add the shallots and figs and saute until the shallots are translucent and beginning to caramelize.

Splash a little of the beef stock into the pan and deglaze. Add the remaining stock and the beer to the pan. Raise the heat to medium high and simmer the mixture until reduced by half, about 15 minutes.

At this point for a smoother, thinner sauce, strain the mixture through a fine sieve. Return the liquid to the pan and discard the shallots and figs.

For a thicker, richer sauce, puree a portion of the mixture with an immersion blender and return to the saucepan.

Add the butter and thyme, stirring until the butter has melted. Season with salt and pepper to taste.

Serve over protein of your choice.

Coconut Brown Ale Pancakes with Coconut Cream and Toasted Macadamia Nuts

2013-04-28T23:02:00.001-05:00

Back in college I was fortunate to be introduced to decent local and craft beers pretty early in my drinking history. Stevens Point Brewery was well established and well loved among the city and college. Back then the beer list was much smaller than the current selection, with Point Special and Amber being the best know of their flagship. And their sodas! They had just released their root beer; black cherry and vanilla cream were close on the horizon. My second experience with a dark beer, after Guinness of course, was a dunkel...part of their Augsburger line, sadly now defunct. Another favorite seasonal beer at the time was the Bock, not that I remember the beer so much as the event that surrounded it. Every spring, around the first weekend on March, Point hosted a pancake breakfast to celebrate the release. Pancakes made with Bock beer. Sadly, this brew has also been discontinued, but the Bock legacy lives on in the Steven Point Bock Run every spring.

I've been toying with a few beer pancake a recipes for a while now. However, an incredibly inspiring class taught by Homebrew Chef Sean Paxton finally pushed me to act.

The beer that inspired this recipe is a nut brown ale, infused with coconut--Koko Brown by Kona Brewing. This beer is becoming more and more readily available throughout the country. If a coconut brown ale is nowhere to be had, any brown ale would work, but do substitute coconut extract for the vanilla.

The browned butter and dry malt extract in the pancakes help to enhance the nutty quality of the ale, as do the toasted macadamia nuts sprinkled on top. To ramp up the coconut, without overpowering the pancake, I served the cakes up with toasted coconut and whipped coconut cream.

Textures are played up as well. The pancake is slightly thin, but still fluffy. The toasted nuts and flaked coconut offer a lovely crunch and the whipped coconut cream calls to mind the fluffy head of the beer.

Enjoy with the remaining Koko brown or a coffee stout.

The recipe is my own

yields about 12 pancakes

The Ingredients:
for the pancakes
1 cup flour
2 Tbsp brown sugar
2 Tbsp dry malt extract, dark
2 tsp baking powder
1/4 tsp salt
1 egg
1/2 tsp vanilla or coconut extract
1 cup coconut brown ale
3 Tbsp butter

for the crunchy topping
3 Tbsp macadamia nuts
1/4 cup flaked coconut, unsweetened

for the coconut cream
1 - 15 oz can full fat coconut milk (LITE DOES NOT WORK!!)
1/4 tsp vanilla extract
2 tsp sugar

The Process:
for the coconut cream
Place the unopened can of coconut milk in the refrigerator overnight.

Once chilled, open and spoon out the thick cream that has separated to the top. Reserve the liquid for another use.

In a chilled bowl, whip the coconut cream with the sugar and vanilla until light and fluffy, about 2 minutes. Keep chilled until ready to use.

For the topping:
Coarsely chop the nuts and flaked coconut. Place in a dry, ungreased skillet over medium heat and toast until fragrant and lightly browned, 3-5 minutes, stirring frequently. Remove from heat and set aside

For the Pancakes:
In a small saucepan set over medium heat, melt the butter and continue to cook, stirring occasionally, until it becomes golden brown in color with a nutty aroma. Remove from heat and set aside.

In a medium bowl, sift together the flour, dry malt extract, sugar and baking powder. In another bowl, whisk together the egg, vanilla and beer.

Add the liquid ingredients to the dry, mixing until just incorporated. Fold in the browned butter.

Grease a large skillet and preheat it over medium high heat. Spoon the pancake batter into the pan, using about 3 Tbsp- 1/4 cup per pancake. Cook until bubbles appear on the surface. Flip and cook until browned on the other side, about 2 minutes each side.

Serve warm with toasted topping and coconut cream.

Maple Apple Bacon Pork roast

2013-04-25T19:50:00.000-05:00

Sweet, salty, smokey and just a little bit of spice...this may be one of the best pork roasts I've concocted to date!

The recipe is my own

The Ingredients:
2-6 lb boneless pork roast, preferably a rib end roast
1 Tbsp of your favorite spice rub per lb
1 Tbsp brown sugar per lb
1 Tbsp maple syrup per lb
1 granny smith apple, thinly sliced
6-8 sliced hickory smoked bacon

The Process:
Preheat the oven to 325

In a small bowl combine 1 Tbsp each of the spice rub, brown sugar and maple syrup for every pound of roast. Mash into a thick paste and spread over the entire roast. Place the apple slices on top of the coated roast in slightly overlapping layers.

Lay the bacon diagonally over the top, weaving into a lattice.

Place the roast in a roasting pan and cook, uncovered, for about 25-30 minutes per pound or until the interior temperature reaches 145 (160 for well done), and the bacon has begun to crisp. Remove from the oven and loosely tent with foil. Allow to rest at least 10 minutes before slicing.

Nectarine and Cashew Cream Tart gluten and mostly dairy free

2013-04-22T20:44:00.000-05:00

Spring, where have you gone? No where near Minneapolis by the look of the snow outside. Such a shame too...right around this time every year the need for fruit tarts hits. Something about the hopeful warm breeze of a pending summer, I suppose. Not so much this year. But when it comes to sharing this need for a light summer-kissed dessert with co-workers, I run into two obstacles. Gluten and dairy.

Gluten is actually a fairly easy obstacle to work around. A good nut crust goes a long way. The dairy was a little trickier. I love a thin schmear of cream cheese whipped with honey and a bit of spice layered on top of my tart crust. Not an option here. However, I while back I came across a sour cream substitute that consisted largely of soaked and pureed cashews. After a bit of searching, I found this lovely cream spread substitute. I was thrilled by how much it thickened up over night!

The tart below does make use of butter in the crust, however margarine would work in a pinch.

This recipe is not a last minute project. The tart itself does not take much time to assemble, but a lot of the recipe is spent waiting for nuts to soak, creams to thicken, fruit to soak up a boozy syrupy goodness and crusts to cool. Plan accordingly...

crust adapted from Krissy's Creations
cashew cream adapted from Tasty Eats at Home

serves 12

The Ingredients:
for the crust
2 cups blanched almonds
4 Tbsp butter, melted
2 Tbsp sugar

for the cashew cream
1 cups cashews
1 1/2 Tbsp water
1/2 cup coconut milk
2 Tbsp agave syrup
1/2 tsp almond extract
1/4 tsp vanilla extract
3 Tbsp almond butter
juice and zest of 1/2 a lemon

for the nectarine topping
2 nectarines, thinly sliced
1/3 peach or nectarine jam
2 Tbsp sugar
1 Tbsp bourbon

The Process:
recommended timeline:
Day one: soak the cashews for the cashew cream
Day two: make the crust, cream and topping
Day three: assemble the tart

for the crust

Preheat the oven to 350.

Place the almonds in a food processor and pulse until finely ground. Sift through a wide sieve to sort out any remaining large bits. Place the ground almonds in a small bowl and combine with the butter, sugar, and salt. Massage until the mixture will resembles wet sand. Press firmly into the bottom and up the sides of a 9-10 inch tart pan or pie plate.

Loosely tent the crust with aluminum foil and bake for 20 minutes. Remove the foil and continue to bake until the crust turns golden brown, about 10-15 more minutes. Remove the crust from the oven and allow to completely.

for the cashew cream

In a medium bowl completely cover the cashews with clean water. Soak, covered, overnight. Drain the cashews and combine with the remaining ingredients in a blender or food processor and blend until smooth.

Refrigerate for at least four hours or preferably overnight.

for the topping:

Place the nectarines in a shallow bowl and set aside. In a small saucepan, combine the jam, bourbon and sugar. Bring to a simmer and stir until the sugar has dissolved. Cook for an additional 5 minutes. Pour the jam mixture over the the sliced nectarines. Cover and chill overnight.

to assemble the tart:

Spoon the cashew cream into the crust and spread into an even layer about 1/2 inch thick. Arrange the nectarine slices in concentric circles on top of the cream. Drizzle with the syrup the fruit was soaking in. Serve immediately.

Martha Stewart's Scalloped Potatoes

2013-04-19T15:14:00.000-05:00

Ham dinners wouldn't be complete without a side of scalloped or au gratin potatoes. I've had mixed luck with these dishes in the past. Often, towards the end of baking the sauce will begin to clump or congeal instead of keeping its creamy consistency. The lack of flour and short boil in milk helps resolve these problems in this version.

Almost any cheese will work as well, though I opted to stick with this mild Gruyere. I love the slightly funky smell of the cheese, and the slight nuttiness it offers. Gruyere isn't quite as pungent as Swiss, it melts and browns beautifully, and the flavor blends right into the smooth, creamy base.

Recommended beer pairing: a funky saison or spicy witbier. The Gruyere in the potatoes has a distinct nuttiness that is complimented by the crisp wheat backbone and spicy yeast character of these beers. Saisons will often lend a grassy or hay-like finish, while the witbier leans towards coriander and citrus spice. The crispness of both will help cut through the richness of all of that cream...

adapted from Martha Stewart

serves 10-14

The Ingredients:

3 pounds Yukon potatoes
1 small onion, thinly sliced

3 cups milk

2 cloves of garlic, minced
3 Tbsp butter, softened
Coarse salt and freshly ground black pepper
1 cup heavy cream
5 ounces Gruyere cheese, grated

The Process
Preheat oven to 325.

Peel the potatoes and slice them paper thin.

In a large saucepan set over high heat, combine the sliced potatoes, onion and garlic. Bring to a boil, and immediately reduce heat to low. Cover and simmer until potatoes are tender, about 3 minutes

Place a colander over a large bowl and drain the potatoes, reserving about 2 cups of the milk.

Rub a 9 x 13 baking dish with 1 Tbsp butter. Arrange sliced potatoes and onions in the baking dish, sprinkle generously with pepper. Dot with remaining 2 Tbsp of butter. Pour the reserved milk and heavy cream over the top. Sprinkle evenly with Gruyere.

Bake, uncovered, until cheese toasts to a deep golden brown, the potatoes are tender and sauce has thickened, about 80 to 90 minutes. Remove from oven and allow to cool slightly before serving.

Tangerine-Glazed Ham

2013-04-16T17:33:00.000-05:00

Ham is an interesting meat. Hickory smoke and salt overwhelm the flavors. A mighty powerful glaze is needed to cut through all of the fat and salt to compliment and play off of the whole. Sweet pairs well with the smokey. And citrus manages to cut through the rich smokey flavors to bring a bit of balance. It's a fine line. One I truly enjoy playing with round about this time every year.

Sage brings a nice burst of earthy fragrance to the super sweet tangerine glaze. I adored the carrots sopping up all of the flavor as they simmered below during the last half hour of cooking. And the tangerine rings are absolutely edible.

Recommended beer pairing: a Belgian Tripel or strong Pale Ale. The high carbonation will help cut through the richness of the meat, while the citrus-y spice from the yeast will compliment the tangerine.

adapted from Tyler Florence's recipe

serves 10-12

The Ingredients:

1 - 8 to 10-pound smoked ham, bone-in, skin on

freshly ground black pepper
1 bunch fresh sage leaves
1/4 cup extra-virgin olive oil
1/2 cup unsalted butter, cut in chunks

4-6 tangerines

1 cups light brown sugar, packed

1/2 cup water
1/4 teaspoon whole cloves

1 cinnamon stick
1 1/2 pounds baby carrots

The Process:

Preheat the oven to 300

Place the ham on the rack of a roasting pan, fat side up. Score into the fat, about 1/4-inch deep, in a diamond pattern. Sprinkle generously with pepper.

Coarsely chop 8-10 large sage leaves. In a small bowl, or with a mortar and pestle, combine the chopped sage and oil until a thick paste is formed. Rubbed all over the surface of the ham.

Bake, on a lower rack in the oven for 1 1/2 - 2 hours.

Meanwhile for the glaze:

Juice 3-4 tangerines, yielding about 1 cup of juice. Strain out any seeds and pulp. Thinly slice the remaining tangerines, removing seeds. In a medium saucepan, combine the juice and fruit with the butter, brown sugar, water and spices. Bring the mixture to a gentle boil, and reduce to a simmer. Continue to cook at a simmer for 30-40 minutes or until the mixture has reduced to a thick syrup.

After 1 1/2 hours of cooking, moving the ham and coat with the tangerine glaze, studding the top with the sliced fruit. Return to the oven for an additional hour. Remove and add the carrots around and under the ham. Toss to coat with the glaze. Return the ham to the oven and bake an additional 30 minutes, or until carrots are tender.

Allow to rest 10-15 minutes before carving.

Buried Cherry Almond Cupcakes

2013-04-13T18:53:00.000-05:00

Hello Spring! We've missed you! How about a cheery cherry cupcake to celebrate?

Cherries and almond extract blend together beautifully in this wonderfully, but not overwhelmingly sweet cupcake. And as I'm a sucker for good frosting, and lots of it, I halved the cake recipe, but kept the frosting proportion the same. Twelve cupcakes is really more than enough for a small dinner party anyway...the full 24 would have just gone to waste.

adapted from BHG

yields 12 cupcakes

The Ingredients:
for the batter:
1/4 cup butter
2 egg whites
1 cup all purpose flour
1/2 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
3 oz buttermilk
2 1/2 Tbsp maraschino cherry juice
3/4 cup sugar
1/4 tsp vanilla extract
1/2 tsp almond extract
12 maraschino cherries

for the frosting:
1/2 cup butter, softened
4 cups powdered sugar
3 Tbsp maraschino cherry juice
1/2 tsp almond extract
1-3 Tbsp milk

12 maraschino cherries with stems

The Process:
Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, line twelve 2-1/2-inch muffin cups with paper liners.

Preheat oven to 350.

In a medium bowl sift together flour, baking powder, soda and salt. In a small bowl combine buttermilk and cherry juice; set aside.

In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, vanilla, and almond extract and beat until combined. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk mixture to batter, mixing until just combined.

Spoon batter into prepared muffin cups, filling each about half full. Gently press a cherry into the center of each cup.

Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes to a wire rack to cool completely.

Meanwhile, for the frosting:

Beat the butter with an electric mixer on medium speed until smooth. Gradually add 1 cup of the powdered sugar, beating well. Beat in maraschino cherry juice and almond extract. Gradually beat in additional powdered sugar. If necessary, beat in additional juice or milk, a little at a time until frosting reaches spreadable consistency.

Pipe or spread the frosting on to the cooled cupcakes. Top with a stemmed cherry.

Sweet Ginger Soba Noodles with Shrimp

2013-04-10T22:14:00.000-05:00

Shrimp, soba noodles and a delectable sauce. Quick, simple and absolutely packed with flavors. When I first read over the recipe, I had my reservations about the amount of scallions compared to the amount of liquid in the sauce. In the end it came together beautifully.

adapted from Reem Rizvi recipe at Simply Reem

serves 3-4

The Ingredients:
for the sauce:
1 1/2 cup scallions, diced
2 Tbsp ginger, minced
1/4 cilantro, chopped
1 Tbsp sesame oil
2 Tbsp grapeseed oil
1 Tbsp soy sauce
2 Tbsp rice wine vinegar
2 Tbsp honey
1 tsp black pepper
1 tsp crushed red pepper

for the pasta
12-16 large shrimp, raw and thawed if frozen
1 large broccoli stalked, juilienned
1 carrot, juilienned
9 oz soba noodles
2 Tbsp sesame seeds

The Process:
Whisk together all of the sauce ingredients in a medium bowl. Adjust soy sauce, honey and pepper flakes to taste. Cover and set aside for 10-15 minutes.

Cook the soba noodles according to package directions. Set aside.

Heat about 2 Tbsp sesame oil a large skillet set over high heat. Add the shrimp and sear until browned and opaque, 2-3 minutes per side. Set aside.

In a small skillet, dry roast the sesame seeds until toasted.

In a large bowl, toss together the noodles, juilienned vegetables and sesame seeds. Top with shrimp. Serve warm or cold.

Vegetarian Smoked Porter Chili

2013-04-07T18:10:00.000-05:00

The Beeroness strikes again. I tagged this recipe a while back, waiting for the ideal smoked or chipotle beer to come my way. Amazingly the two came together in one collaboration between two of our local breweries: Indeed and Northbound Smokehouse. Northbound smoked the malts and peppers. Indeed brewed the beer. The result was a rich smoking imperial porter with a slight burn on the back end. I'm not a huge fan of Indeed's other beers, but this beer was stellar. And perfect for this chili.

Thank you again Jackie.

adapted from the beeroness

serves 6

The Ingredients
3 Tbsp olive oil
1 onion, diced
1 red bell pepper, diced
8 oz mushrooms, finely diced
2 cloves garlic, minced
2 cups vegetable broth
1/4 cup tomato paste
1 - 15 oz can of black beans, drained and rinsed
1 - 15 oz can of kidney beans, drained and rinsed
1 - 15 oz can stewed diced tomatoes
1 or 2 large chipotle peppers in adoboe, minced
1/2 cup quinoa
1/3 cup bulgur wheat
1 tsp cumin
1/4 tsp smoked paprika
1 tsp salt
1 tsp garlic powder
2 cups smoked porter

The Process:
Heat the olive oil in a large, heavy bottomed pot over medium high heat. Add the onion, garlic, mushrooms and red pepper. Saute until the garlic is fragrant and the veggies are tender, about 3-4 minutes.

Stir in the broth, tomato paste, beans, diced tomatoes, and chipotle peppers. Bring to a simmer and cook for 10 minutes or until beans have heated through. Stir in the quinoa, bulgur and spices. Cover and simmer for 15-20 minutes . The quinoa should be tender and the chili should begin to thicken. Stir in the porter, and heat through, but do not bring to a boil.

Serve warm with garnishes as desired.

Balsamic Pot Roast

2013-04-04T22:18:00.000-05:00

Is anything quite as satisfying as a fork tender roast and a heaping pile of garlic mashed potatoes? Of course there is. But on a night like tonight, this pot roast takes center stage.

I adore pot roasts in the crock pot. This one had a lovely tang from the vinegar. And the roast shredded just lifting it out of the pot. During dinner the meat needed a little drizzle of juice to keep it moist. Magically, the next day, the meat retained most of the moisture. I love when dishes are even better the next day around...

adapted from In a Pinch

serves 6-8

The Ingredients:
1 3-4 pound boneless roast beef
1 cup beef broth
½ cup balsamic vinegar
1 Tbsp Worcestershire sauce
1 Tbsp soy sauce
2 Tbsp honey
1 tsp salt
½ tsp red pepper flakes
4 cloves garlic, crushed

The Process:
Place the roast in the slow cooker. In a small bowl or measuring cup combine the remaining ingredients. Pour liquid over the roast. Cover. Cook on high for 3-4 hours or low for 6-8 hours.

Slightly shred the beef and transfer to a serving dish. Ladle about 1/2 cup of the juice over the meat, serve hot.

Ginger Curried Chicken with Leeks and Lentils

2013-04-01T19:08:00.000-05:00

This recipe caught my eye for the combination of curry, leeks and oranges. I was very excited. And about halfway through I realized I could have sent the dish a little more through the roof had I vamped on the curry powder instead of relying on the turmeric-heavy store blend. In the end, the lentils sort dominated the dish. And the citrus didn't add as much as I had hoped.

So lesson learned...better curry powder and orange juice instead of wine.

Still, this was a satisfying dish.

adapted from BHG

Serves 2-3

The Ingredients:

1 1/2 pounds meaty chicken pieces

2 Tbsp curry powder

1/2 tsp salt

2 Tbsp olive oil

1 Tbsp fresh ginger, minced

2 leeks, halved lengthwise
1 tangerine, cut into wedges
1 cup lentils
1 1/2 cup chicken broth
1 cup white wine

The Process
In a gallon zip top bag, toss chicken with salt and 1 Tbsp of the curry powder. Heat oil in a heavy bottomed pot over medium- high heat. Add the chicken and brown on both sides. Remove from pot. Add ginger, leeks, tangerine wedges, and remaining curry powder. Saute for 2 to 3 minutes or until leeks are tender and ginger is fragrant.

Stir in lentils, broth, and wine. Return chicken pieces to pan. Bring to a boil. Reduce to a simmer, cover and cook for 55 to 60 minutes or until chicken is tender and no longer pink.

Remove the chicken to a serving platter. Serve along side lentils.

Cleaning out the Pantry: Chicken Spaghetti

2013-03-29T17:33:00.000-05:00

Growing up many a meal was concocted with a variety of canned goods, packages of pasta and other pantry staple. Tuna noodle casseroles. Chili. A huge assortment of casseroles. They were quick. Usually uber salty. And damn tasty.

Since then, I've steered away from a lot of canned goods. Broth is homemade. The last four months most of the tomatoes I used were canned myself. Yogurt, sour cream and creme friache spiked with herbs and sauteed onions have replaced cream of something soups. Even beans are usually of the dry variety instead of dished out of cans. Pasta...well, I'm not quite ambitious enough to make my own pasta most days.

But on the rare occurrence, I will dive into the pantry to dig out something full of nostalgia and comfort. This dinner is a quick and dirty treat.

adapted from the Boomer Brief

serves 6-8

The Ingredients:
2 large boneless, skinless chicken breasts
8 oz angel hair pasta
1 - 10 oz can cream of chicken soup
8 oz sour cream
1 - 10 oz can diced tomatoes w/ chilies
1 cup shredded cheese

The Process:
Preheat the oven to 350

Boil the pasta as per package directions, drain and set aside

In a medium skillet over medium-high heat, fry the chicken in a little oil until cooked through and well browned on each side, about 7 minutes per side. Remove from pan and set aside until cool enough to handle. Once cooled, cut into bite-sized chunks.

Combine the chicken, pasta, soup, sour cream and tomatoes in a 2 qt baking dish. Cover and bake thirty minutes, or until heated through and bubbly. Remove foil. Sprinkle with cheese and return to oven for an additional 10 minutes, or until the cheese has melted and is beginning to brown.

Serve hot.

Cheesy Baked Broccoli Bites

2013-03-26T18:32:00.000-05:00

Have you ever glanced through a magazine or a blog and tagged a recipe for later, only to not find the recipe again. And yet the picture of the dish continues to haunt you. On one particularly sleeplessness night, do you toss and turn, pondering upon that dish. And suddenly...inspiration hits. You may have lost the recipe, but that image guides you. You burst into the kitchen prepared to create.

This dish was sort of like that. I came across the original post and filed it in the back of my mind. I never actually read the recipe, though the step by step photo collage stayed crystal clear in my mind. The successful filling for the previous broccoli stuffed tilapia brought this filed recipe back to mind. Even without digging it up, I was certain I could come up with some facsimile of it.

And indeed I did. After the fact, I did find the recipe. What was different? Surprisingly not much! I used half the bread crumbs and slightly less cheese. I also baked the bites a tad longer at a lower temperature. And added srirachi and onion for a bit of bite. Funny how just a quick glance can be enough to impart enough information!

Inspired by Stacey Snacks

yields about 20 bites

The Ingredients:
2 1/2 cups frozen broccoli, thawed
1 green onion, finely chopped
3 eggs, beaten
1/2 cup bread crumbs
1 cup shredded Cheddar or Co-Jack cheese
1/4 cup shredded Parmesan
squirt of Srirachi
salt and pepper to taste

The Process:
Preheat the oven to 350

Coarsely chop the broccoli and drain, removing as much liquid as possible. In a large bowl combine all of the ingredients and mix well. If too thick, add a little milk. If too thin, add more bread crumbs.

Roll the broccoli mixture into 1-inch balls and space evenly on an oiled baking sheet. Bake at 350 for approximately 30 minutes, or until golden brown.

Allow to cool slightly before serving.

Broccoli Stuffed Tilapia

2013-03-23T18:17:00.000-05:00

Here fishy, fishy, fishy...

Yup. Still on a seafood kick. Fish this time. Though I still daydream about those scallops....

This dish came together much more easily than I first anticipated. I opted for tilapia mostly for economy, but sole, flounder or orange roughy would work equally as well. Don't like fish? Use the filling with chicken instead.

adapted from Better Homes and Gardens

serves 4

The Ingredients:
4 - 4 oz tilapia fillets
1 cup frozen broccoli, thawed
1 egg, beaten
2/3 cup bread crumbs
1 green onion, minced
1 clove of garlic, minced
1/2 tsp dill
1/4 cup grated Parmesan
8 oz cream cheese, divided
2 Tbsp milk
2 Tbsp dry white wine

The Process:
Preheat the oven to 350

Rinse the fillets and pat dry. Place between two layers of parchment paper and lightly pound to an even thickness, about 3/8-inch.

Coarsely chop the broccoli and combine with the egg, bread crumbs, onion, garlic, dill, Parmesan and half of the cream cheese.

Spoon one quarter of the filling mixture onto the end of each fillet.

Roll up the fillet, securing with a toothpick if necessary. Repeat with the remaining fillets. Arrange the rolls in a baking dish.

Bake, uncovered, for 30 to 35 minutes, or until the fish flakes easily

Meanwhile, combine the remaining cream cheese and milk in a small saucepan set over medium heat. Heat and whisk until smooth. Stir in the white wine. Season with salt and pepper.

Serve sauce over stuffed fillets.

Pork Carnitas

2013-03-20T21:13:00.000-05:00

Sometimes the mood strikes for something in particular. I find in those moments, the best course is to heed those moods. On the first day of spring, when the snow still lingers and temperatures continue to dip, this hearty dish provides hope...

adapted from My Kitchen Escapades

serves 3-4

The Ingredients:
2 pounds boneless pork butt
1 small onion, quartered
1 orange
1 lime
1 cup water
1 bay leaf
1/2 tsp cumin
1/2 tsp oregano
1 tsp salt
1/2 tsp pepper

The Process:
Preheat the oven to 300

Trim the fat off of the pork roast and cut into 2" chunks. Half and juice the orange, reserving the peels. Juice and zest the lime. Combine the pork, juices, zest, orange peel, onion, spices and water in a 1-quart Dutch oven. Bring the mixture to a boil over medium-high heat. Cover and transfer the Dutch oven to the oven. Cook until the meat starts to fall about, about 2 hours.

Remove the Dutch oven from the oven, Spoon the pork into a separate bowl. Discard the peel and onions, reserving the juices. Heat the mixture on the stove top to a rolling boil. Cook the mixture until reduced by about half, about 15 minutes.

Preheat the broiler.

Meanwhile, using two forks, pull the meat apart into bit-sized chunks, but do not shred. Add the pork into the juices and stir to coat. Spread the pork and juices in a single layer onto a rimmed baking. Transfer the pan back into the oven and broil until the meat begins to brown, about 5 minutes. Using a large spatula, flip the meat, and broil for an additional 3-5 minutes.

Serve hot with tortillas, avocado, onion and cilantro

Stout Bread

2013-03-17T14:04:00.000-05:00

Sláinte!

On a day inundated with Guinness cupcakes and corned beef, I opted to offer you something a little different. Dry Irish stouts make a mighty appearance on St Patrick's day. So in honor of this dark malty beverage, I baked up bread that shared that same deep, roasty flavor. The key is in the addition of dark dry malt extract. The darker the better.

This brewing ingredient lends a darker color and the roasted, malted flavor usually associated with this dark beer style. The original recipe called for wheat bran to add a little extra body. Instead, I substituted some spent grain from our last batch of beer, adding even more malted complexity in addition to a wonderful whole grain texture.

Enjoy!

Adapted from Brother Juniper's Bread Book by Peter Reinhart

Yields three 1 1/2 pound loaves or about 36 rolls

The Ingredients:
9 cups bread flour

1/2 cup spent grain
1/3 cup brown sugar
1 cup cooked brown rice, completely cooled
1 cup dark roasted dry malt extract
3 Tbsp dry active yeast
4 tsp salt
1/2 cup buttermilk
2 cups warm water

The Process:
Combine all of the dry ingredients in a large mixing bowl. Add the buttermilk about 1 1/2 cups of water, stirring until combined. Turn the mess out onto a well floured work surface and knead until the dough is smooth and elastic, about 10-12 minutes, adding additional water as needed.

To use a stand mixer, transfer about half of the dough to the mixing bowl and knead with a dough hook for about 5 minutes. Combine the two dough balls, and knead by hand a minute or two to combine.

Transfer the dough to a clean, lightly greased bowl. Cover and allow to rise until doubled, about 45 minutes to 1 1/2 hours.

Once the dough has doubled in size, turn it out onto a clean work surface. For loaves, divide the dough into thirds, gentle fold into a loaf shape and place in 9 x 4 x 3 inch pan. For rolls, divide dough into 36 balls. Gently rolls into balls and place in a 9 x 13 inch baking dish, spacing them about 1- inch apart. Approximately 12 rolls will fit per dish. Brush with an egg wash. Loosely cover aan allow to proof until double in size, about 1 hour

Preheat the oven to 350.

Bake the rolls for 10-15 minutes and loaves for 45 minutes or until golden brown and sounds hollow when tapped. Transfer to a wire rack to cool. Allow loaves to rest at least thiry minutes before slicing.

Lemon Parmesan Orzo with Seared Scallops

2013-03-14T17:31:00.000-05:00

Sometimes a shitty weekend comes your way. Sometimes you need something fancy to help even out the universe. This dinner was the answer to just such a weekend.

adapted from prevention rd

serves 4

The Ingredients:
for the pasta:
2 Tbsp butter
9 oz orzo pasta
3 cups vegetable stock
juice and zest of 1 lemon
1 cup shredded Paremsan
1/2 tsp salt

for the scallops:
1 Tbsp butter
1 Tbsp olive oil
12 large scallops
salt and pepper
1 Tbsp lemon juice

The Process:
Melt the butter in a medium saucepan over medium-high heat. Add the orzo and toast until lihglty browned and fregrant, 5-7 minutes. Add the vegetable stock. Bring the mixture to a boil, reduce to a simmer. Cover and simmer for 20 minutes, or until most of the liquid is absorbed.

Meanwhile, rinse the scallops and pat dry. Heat the butter and oil in a large skillet set over high heat. Sprinkle the scallops with salt and pepper. Add the scallops to the hot pan, making sure they are not touching each other. Sear the scallops for 2-3 minutes, drizzle with half of the 1 Tbsp of lemon juice. Flip the scallops and sear the other side for an additional 2-3 minutes. The scallops should be well browned on each side, mostly opaque, while still being translucent in the center.

Stir the Parmesan, salt and lemon juice into the orzo. Stir the pasta until the Parmsesan has melted. Spoon onto warm plates.

Settle scallops onto pasta. Garnish with parsley and lemon.

Orange Chicken with Broccoli

2013-03-11T18:16:00.003-05:00

Some nights call for a quick and simple dinner absolutely bursting with flavor. Okay, perhaps most nights call for this. While I adore intense, complex and leisurely recipes on occasion, I just do not have the time for them. This recipe is ridiculously simple to make and easily adaptable to whatever protein or veggies happen to be in your fridge.

I think this may have become my go-to stir sauce...

adapted from kitchen explorers at pbs.org

serves 4

The Ingredients:
for the sauce
juice and zest of 1 large orange (about 1/2 cup juice)
2 Tbsp soy sauce
2 Tbsp rice vinegar
1 Tbsp oyster sauce
1 Tbsp honey
small knob of ginger, minced
2 cloves of garlic, minced
1/2 tsp crushed red pepper

for the stir fry
1 lb chicken, diced
2 Tbsp corn starch
1-2 Tbsp sesame oil
1 onion, sliced
1 broccoli crown, florets and stem
2-3 carrots, sliced diagonally
1 rib of celery, sliced diagonally

The Process:
In a small bowl whisk together all of the ingredients for the sauce. Set aside.

Toss the chicken in the corn starch. Heat the oil in a large skillet or wok over high heat. Add the chicken and stir fry for 2-3 minutes. Add the onion and stir fry for 2-3 minutes more, or until the chicken has browned and the onion is just beginning to soften.

Add the vegetables and stir fry for 2-3 minutes. Add half of the sauce and toss until evenly coated. Allow to cook a minute or two, until the sauce begins to thicken. Add the remaining sauce. Cook until the sauce has thickened and heated through.

Serve with brown rice.

For the Dogs: Barley's Biscuits

2013-03-08T17:23:00.000-06:00

Ross and I finally had time to brew another batch of beer. Between his internship, classes and time at a local brewery and my never-ending work schedule, we have had the darnedest time trying to find a few hours to make this happen. And what a tasty brew we have this time...a cococnut brown ale! The coconut lost all of its flavor to the wort, so sadly I will not be concocting anything like I had with the pumpkin from our last brew.

However, we did have some spent grain. We still brew most of our beers with malt extract. Despite the encouragement from friends and fellow brewers, we haven't made the jump to all-grain brewing yet. But slowly we are working in partial mashes. One of the perks? Spent grain.

This modified extract recipe included about a pound of specialty grains. Once the grain is steeped there doesn't seem to be much use for it other than the trash or the compost. Or, if you are a brewery...cattle feed or mushroom farms. However, after our last partial mash experience I walked into the kitchen to discover the previously trashed grains strewn all over the floor, and staining our pup's muzzle. Apparently Barley loves the barley.

I didn't need to do much of a search to discover a dog biscuit recipe using spent grains. Keep an eye out for the remaining malted barley to make another appearance...

Our spent grain included:
1/4 lb English Chocolate Malt*
1/4 lb Belgian Special B
1/4 lb Belgian biscuit
1/4 lb Breiss Special Roast

*chocolate in name only, does not actually contain cocoa

PLEASE NOTE Do not use any grain to which hops have been added. Hops are toxic to many breeds. For this reason it is highly recommended not to feed your dog beer.

adapted from a recipe in Brew Your Own Magazine

yields about 100 small treats or 40-50 medium treats

The Ingredients:
4 cups spent grain
2 cups flour
1 cup cashew butter
2 eggs, lightly beaten

The Process:
Combine all of the ingredients into a uniform paste and press into an even layer on a cookie sheet. Scour into treat-sized shapes.Scour deeply, this will make the biscuit easier break apart later.

Alternatively, roll the dough out about 3/8 to 1/2 inch thick and cut out biscuits using a cookie cutter. Re-roll dough as necessary.

Bake at 350 for 30 minutes. If you pressed the dough into one sheet, remove from oven and break up into individual treats. Rearrange treats in a single layer on two baking sheets and bake at 225 for 3-4 hours or until completely dry.

Store in an air tight container.

Creamy Pesto Shells with Peas and Cherry Tomatoes

2013-03-06T22:34:00.002-06:00

At times the winter seems never ending. The cold seeps into every nook and cranny. Grey skyline blends with the grungy white horizon in a seamless canvas of nothing. Spring will come. It will...the days are already lengthening.

But at times I can feel that strong Midwestern resolve and hopefulness weaken. Times such as that call for carbs and comfort. And something bright and green.

Rooting through my freezer trying to come up with something quick and easy that wasn't ramen or spaghetti with tomato sauce, I stumbled across a few quart-sized bags of green bliss. Arugula pesto whirled up in those sweltering dry days of summer when the leafy bitterness was coming out of my ears. Bite and bright and perfect for tonight...

pesto recipe courtesy of Driftless Organics
the rest is my own devising

serves 4

The Ingredients:
for the sauce
3-4 cloves of garlic
1 cup chopped arugula, lightly packed
1/4 cup slivered, blanched almonds, toasted
2 Tbsp Parmesan cheese, grated
3 Tbsp olive oil
2 Tbsp butter
1/2 cup milk
4 Tbsp cream cheese
salt and pepper to taste

for the pasta
1 lb small or medium shells
2 cup peas, thawed if previously frozen
1 pt cherry or grape tomatoes, halved

The Process:
Combine the garlic, arugula, almonds, and Parmesan in a food processor and pulse into a coarse paste. Add oil in a thin stream while the processor is going. Season with salt and pepper to taste. Set aside.

Boil the pasta according to package directions, drain and set aside.

Add the butter and milk to a medium saucepan set over medium-high heat. Once the butter has melted, add the freshly made pesto and stir until well blended. Cut in the cream cheese, a little at a time and stir until melted and well combined.

Transfer the strained pasta to a serving bowl. Add peas and tomatoes. Drizzle with the creamy pesto and toss until well coated. Serve hot.

Hawaiian Rum Punch

2013-03-02T12:37:00.000-06:00

Inspired by Hawaii. I should probably be clear on that...this is certainly no authentic island drink. Though in the tourist traps and tropical resorts anything served in a coconut or pineapple may qualify.

"One part sour, two parts sweet, three parts strong, four parts weak"

I'm not sure who is originally credited with this saying, though I first heard it from Bobby Flay. I used this as the basis for our tropical punch. That and a quick perusal of the drink menu at our very own Tiki bar on the banks of the Mississippi, Psycho Suzi's

Rum and pineapple were key. I wanted to evoke something akin to POG. Passion fruit, Orange Guava....not the game. Though the two are related.

The rest was trail and error until I discovered something tasty.

POG, the juice, is exceptionally hard to find in Minnesota. A lot of pineapple/orange/apple, Pineapple/banana/orange, even passion fruit/orange/apple mixes were on hand when I hunted, but guava remained elusive. Surprisingly a bushel of the fruit was at our local grocery, but the price and time consuming process of juicing gave me pause. In the end, flavored rums came to the rescue. Passion fruit rum I found in a heartbeat. Guava, again, I could not locate, though supposedly Cruzan makes one.

After tinkering around with different ratios...adding more lime, trying less grenidine, swapping in a few different fruit juices...I ended up pretty much right back with the recipe I based it off of. The only major difference is I used flavored rums instead of Jamacian white and light rums. I suppose whrn you have a good thing, it needed be tinkered with.

The end result is a sweet cocktail that is dangerously easy to drink. The lime cuts through the fruit with just enough tartness. The grenadine adds a berry like sweetness, but it still lacks that strawberry fragrance that the guava would have lent. But in the end, I'm very content with the result.

And judging by the empty punch bowl and happy guests, I suspect everyone else was as well.

Recipe inspired by Bobby Flay

yields twelve 6 oz servings

The Ingredients:
1 cup lime juice
1 1/2 cups grenadine
1 cup coconut rum
2 cups Passion fruit Rum
2 cups pineapple juice
2 cups orange juice

Pineapple, cherries and orchids for garnish

The Process:
Combine the juices and rum in a 2 qt pitcher or punch bowl. Chill at least one hour.

To serve, ladle over ice and garnish with pineapple wedge, cherry and orchid blossom.

Pineapple Spam Skewers with a Ginger Soy Glaze

2013-02-27T16:30:00.000-06:00

Most people find spam unpalatable, or at least believe they do. Granted, the look of that gelatinous compressed mold of meat product right out of can certainly turns my stomach. However, what you do with that meat loaf after it oozes out of the can makes a world of difference.

I moved from the country's largest consumer of spam, where during emergencies you were limited to one pallet of the stuff at the store; to the country's number one producer, where a museum was erected to its gelatinous pink awesomeness. I will never escape it. Time to attempt embracing it.

Last year at our mid-winter luau, I subjected our guests to spam musubi. They graciously left the lion's share for us to consume for days to come. It was not a hit.

So this year in an attempt appeal to those beyond the few adventurous eaters, I turned to the classic culinary trick of pairing salty with sweet. Pineapple was alternated with chunks of spam and brushed with a quick glaze. After a pass under the broiler, the caramelized, salty sweet treats were ready to go. Nothing was left of the spam this year.

the recipe is my own

serves 16

The Ingredients:
1 - 12 oz can of Spam
1 fresh pineapple
1/2 cup soy sauce
2/3 cup brown sugar
2 heaping Tbsp fresh ginger, minced
16 bamboo skewers

The Process:
Soak the bamboo skewers as you prep the other ingredients.

Remove the spam from the container, keeping the loaf intact. Slice in half crosswise. Cut each half in half again, this time diagonally. Repeat, creating eight long triangles. Lay each triangle on its side and slice into four wedges of equal thickness, yielding 32 pieces.

Remove the crown and bottom of the pineapple. Remove the skin. Cut the pineapple lengthwise into 8 equal wedges. Slice the core away from each wedge, and slice the flesh into segments approximately 1-inch thick. Reserve 48 pieces.

Preheat the broiler.

In a small bowl, whisk together the soy sauce, brown sugar and ginger until the sugar has dissolved.

Thread 3 pieces of pineapple and 2 pieces of spam onto each skewer, alternating between the two. Brush each skewer generously with the soy glaze. Broil 2-3 inches from the heat for five minutes on each side or until the pineapple and spam have begun to caramelize. Remove the skewers to a serving platter and brush with any remaining glaze.

Serve warm or room temperature.