Something Edible

Raw for the Rural Folk: Sake2me Sushi Rolls, Hays Kansas.

beau@somethingedible.com — 2012-02-26T20:35:30+00:00

When a small Northwest Kansas town gets a new restaurant, folks can't help but take notice. However, when an area know for their conservative Volga German Heritage up and gets a Sushi Bar, whoo boy! Now you know you're somebody! Sake2me Sushi Rolls recently opened for business in our little patch of rural America, and I sat down with owner, chef, and all-around swell guy Mike Huskey for an interview to learn what it takes to start something big in little Hays, Kansas.

Don't "waffle" on doing the do-aheads.

beau@somethingedible.com — Thu, 23 Feb 2012 11:54:19 -0800

I'm not gonna sugar-coat it: Getting kids out the door for school clean, fed, and prepared can be a sh!tstorm of chaos. The last thing I need in the morning is to be wondering what we're gonna have for breakfast. You're gonna think I'm crazy, but I actually keep a breakfast schedule so there are no surprises (and no whining) when oatmeal graces the table on Tuesdays (Kids on schedules is a good thing).

Thursdays however, are for waffles (ok, sometimes pancakes) and the only way you're gonna be ready is to do-ahead. We had waffles for dinner, so as long as I had the iron hot, I figured I'd stock up for mornings with a double batch. Waffles freeze great, and a few minutes in the toaster oven always brings them back to their warm, crispy-edged selves.

(Have I mentioned that I'm smitten with my waffle iron?)

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Faux nuts are better than no nuts at all.

beau@somethingedible.com — Wed, 22 Feb 2012 12:31:12 -0800

Stags are very much part of the culture here in Northwest Kansas. I'll never turn down an invite to a nut fry if I can help it. I happen to think that when properly prepared, offal can be just fantastic; however this time around we were treated to something a little more pedestrian, but tasty nonetheless. The Schoenchen Knights of Columbus use thinly sliced pork loin in lieu of beef testicle, but all the same it was still pretty good.

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Thank-Yous from the Create For a Cure Benefit.

beau@somethingedible.com — Tue, 21 Feb 2012 08:45:00 -0800

The Art and Cancer Awareness Benefit for my Sister was a huge sucess. People got art. Family got help. I wanted to take a moment to pass on these thank-you's:

From my sister:

Your generosity has allowed our family to catch our breath during this marathon. The last seven months have been challenging; however, we continue to face it one day at a time. We are grateful for your love and support.

Holly & family

From my brother:

My family thanks you all for the generosity, acts of kindness, help and support you have shown our sister through this journey. Thank you from the entire Dealy family.

In our years growing up together, (and I'm sure y'all can identify) we siblings certainly had our opportunites to disagree; so I think it's simply great when we all can agree that what happend here was a feat of extrodinary kindness (and awesomeness). Thanks so much! -Beau

(Oh and hey- Check out this neat-o video of the event posted by T&J Studios who was gracious enough to put a roof over all that great art.)

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Because She’s Worth it: Triple Chocolate Peanut Butter Layer Cake.

beau@somethingedible.com — 2012-02-19T18:20:55+00:00

Baking a proper layer cake is a big undertaking for me. Up until a few years ago, I couldn't even do a pan of chocolate chip cookies properly. Nonetheless, with it being my wife's birthday and all, I decided to cook out of my comfort zone; and I figured if I was gonna do it, I'd do it with gusto. The toils of my labor are two decadent layers of cake that are chock full of cocoa and dark chocolate; separated by a layer of salty sweet peanut butter buttercream frosting. The last of the chocolate comes in the form of a peanut butter chocolate ganache coup de grace enrobing the entire cake. Chocolate overload? Maybe. Crazy good? Definitely.

A (steak) break in the weather: Ribeye with Horseradish and Roasted Garlic Butter.

beau@somethingedible.com — Thu, 16 Feb 2012 12:02:19 -0800

It was crappy out last Sunday, but the cold and wind didn't stop me from grilling. There is a reason that both of my grills overwintered on the back deck; and this is it. I seasoned these steaks with mesquite smoked salt and black pepper before searing that locally-raised steer at 675F on my Keg (insulated grills don't care about your stinkin' freezing wind). If that compound butter doesn't look much like butter to you, it's because it's so much more: One part each garden grown horseradish, roasted garlic, and butter.

I don't eat a steak like this very often, but when I do, I want it to reeeealy count. :)

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Meat cutting and prep with less mess.

beau@somethingedible.com — Wed, 15 Feb 2012 11:47:30 -0800

I have to say that this is one of the great benefits of having your meats wrapped in butcher paper. The other day when I was prepping steak fingers, it was just easier to do all my slicing on top of the paper my bottom round was wrapped in (on top of a cutting board proper of course). And while it's true that you wouldn't want to go tearing down something else on the board underneath without showing it some soap, the mess has been significantly mitigated.

So, let's get this straight - I'm buying local meats with less packaging and clean-up is easier? Yeah, you see where I'm going with this.

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Sushi in the sticks

beau@somethingedible.com — Tue, 14 Feb 2012 09:38:00 -0800

For those not from around here (and for locals that have been living in a hole), HaysUSA now has a sushi restaurant! I know, right? Pretty exciting. And even better, the food is more than serviceable, it's great. I finally had the chance to visit Sake2Me Sushi Rolls on business lunch last Friday, and had this caterpillar roll that was stuffed with a smoky BBQ eel and topped with creamy sliced avocado. It was just fantastic; especially when you consider that we're getting this kind of quality stuff out here in the boonies (and believe me- I'm a guy who wouldn't say anything if I didn't have something nice to say).

Y'all are just going to have to excuse the crappy phone photo this time. Anyhow, I couldn't let it be and went back the next day and took a whole mess of proper photos. Be on the lookout in the next couple of weeks for my interview with the good folks at Sake2me Sushi Rolls!

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School Cafeteria Fare Redux: Homemade [Chicken-fried] Steak Fingers.

beau@somethingedible.com — 2012-02-12T22:45:06+00:00

It's a good day in this house when I can cook something that both the kids and the grown-ups alike enjoy, and there are few recipes that do that as well as steak fingers. Steak fingers done right are a simple bit of comfort food that the whole family can agree on; and the way I do 'em is squarely more "steak" than "finger". These two-bite morsels of chicken-fired steak start by putting the seasoning where it belongs: On the beef and not in the flour. Quality cuts of bottom round and a little patience make for plenty of crispy, golden-brown breaded goodness that sets this dish apart from its school cafeteria counterpart.

A Peanut Butter and Chocolate Happy Birthday.

beau@somethingedible.com — Thu, 09 Feb 2012 12:01:27 -0800

Today is the thirteenth birthday that I've helped my significant other celebrate. Her penchant for peanut butter and chocolate is obsessive; so this year I ran with that re: her birthday cake. Dark chocolate cake layered with peanut butter buttercream, and iced with a peanut butter chocolate ganache (I know; my blood sugar soars just thinking about it). I took a few pictures and tried to get enough to assemble another time-lapse, so there might be a blog post coming with recipe if you wanna play along at home.

Happy Birthday, darling wife of mine :)

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The best potato masher; bar none.

beau@somethingedible.com — Wed, 08 Feb 2012 11:56:53 -0800

I've looked far and wide for a decent potato masher, and I'm here to tell you, that this is it. Oxo products are a mixed bag spanning the spectrum from "awesome" to "why bother?" But there are indeed a few things they totally do right, and this potato masher is one of them. I do mashed potatoes as a "semi-skins-on" sort of thing, and in a traditional waffle-style potato masher, it just becomes a tangled mess. And while I'll be the first to admit that this isn't a masher that's going to give you a perfectly even texture, it's always been my belief that if you should at least leave a few lumps to keep the texture interesting (who really like potato puree anyhow?). It's also great for whipping up an big ol' pot of potato soup too!

Oh hey, did I mention that said potato masher is super-easy to clean?

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It's hard to beat a good Calzone.

beau@somethingedible.com — Tue, 07 Feb 2012 11:53:00 -0800

If I can't get outside to bake a pizza, then I'll use my olive oil dough to throw down some calzones. I stuffed this one with plenty of artisan salame (you know it's artisan 'cuz they spell it different), spinach, portabello mushrooms, olives and cream cheese. I also like to finish the tops with a brush of olive oil and a sprinkle of salt. After baking for 20 minutes at 450F, I'll paint on a little more oil and zhoosh with oregano and crushed red pepper.

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RecipeBeta: Manhattan-Braised Lamb Shoulder Chops

beau@somethingedible.com — 2012-02-05T19:50:32+00:00

Beta recipes are my own experiments that I've only tried once. Usually palatable, they often could be better with a little tweaking - So please do, and let me know what works!

Red meat and a stiff drink. For the carnivores in the crowd who like to imbibe, dinner doesn't get much better; that is unless you're pouring another round for the food as well. In one of those rare moments of clarity, it occurred to me that maybe my main course was as thirsty as I was, so I decided to base a braise on the Manhattan I was drinking. The fruity, herbal, spicy, and astringent overtones of sweet vermouth and Angostura bitters are combined with rye whiskey to create a braising sauce for lamb shoulder chops that begs to be cleaned from the plate with a second slice of bread.

Turbo Pasta.

beau@somethingedible.com — Thu, 02 Feb 2012 11:50:58 -0800

A couple of months ago in a "Meh, what the hell?" sort of moment, I decided to try cooking pasta using a method recommended by a Mr. Harold McGee (you know, this guy). I gotta say that for a long, thin pasta like spaghetti or linguine, it works pretty darn good. McGee doesn't salt in the video demonstration, but I can't imagine not doing so (so I do). Even though pasta does indeed cook quicker, given that we're talking home kitchen scale cooking here, I'm not really sure how much energy you'd actually save in the process unless you were feeding families of twelve spaghetti dinners for every meal. However, this method's especially useful (I think) when you're in need of a good dose of starchy water to sauce your noodles.

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For the fast learners: How to cut up a pineapple (video).

beau@somethingedible.com — Wed, 01 Feb 2012 11:58:41 -0800

As my wife isn't going to approve purchase of a new camera (ahem) anytime soon, I recently procured an intervalometer so I could try my hand at some time lapse photography. This pineapple tear-down was one of my first experiments. I think I'm gonna have alotta fun with this gadget. :)

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Meatloaf Panini (because I can).

beau@somethingedible.com — Tue, 31 Jan 2012 10:55:50 -0800

What's better than comfort food? Butter-toasted comfort food, of course.

Everyone knows that the real reason for making meatloaf is for the sandwiches on the subsequent day. The day after making my wife's favorite meatloaf, I baked a crusty loaf of bread (a lot like this) to facilitate a proper sandwich. As this sandwich was headed for my panini press anyway, I kept it simple; opting to coat each slice of bread with whole grain mustard and horseradish mayo respectively, and adding pickles and some Swiss cheese to compliment the leftover loaf.

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Whole-grain Snacking Indulgence: Chocolate-Covered Strawberry Granola.

beau@somethingedible.com — 2012-01-29T20:15:30+00:00

Making your own granola is dead-simple to do, and the end-result leaves you with a snack you can alway feel better about munching on than any old bag of chips or that roll of little chocolate donuts from slot AA5 in the break room vending machine. For this recipe, I've used a foundation of whole-grain oats, as a toasted, crunchy canvas for the decadent flavors of a sweet strawberry dipped in rich dark chocolate, then drizzled with creamy white chocolate (Hey, who says good-for-you granola gotta be all about gnawing on sticks and twigs?).

Cookies for a cause.

beau@somethingedible.com — Thu, 26 Jan 2012 11:58:00 -0800

I'm really excited to see the outpouring of support we've received for my sister's benefit auction. My brother tells me we've got over 70 pieces of art in various mediums up for grabs. I wanted to throw my work in there too, as I'd like to think that I'm getting to the point where I do ok with my photography; however I know that not everyone needs portraits of bean dip or meatloaf adorning their walls.

Instead, I'm sticking to what I do best. If you're in Wichita for this official Final Friday event, be sure to swing on over to the gallery to nosh as well as gawk, as I'll have lemon cooler cookies and some whole wheat chocolate chip cookies for your consumption (and if that doesn't trip your trigger, we'll have some other snacks too). The event starts at 6pm and lasts until 10pm, but if you're in it for the cookies, you'd better get there early. ;)

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Rolling your own bulk taco seasoning.

beau@somethingedible.com — Wed, 25 Jan 2012 11:53:34 -0800

Rewind back to the other Friday: I get a call. Someone is making enchiladas and needs taco seasoning. I tell her to make her own. Turns out you can only use that get out of jail free card once, so I decided that I'd better do some make-ahead. Oh sure, you could buy packets when they're on sale, or even one of those big-ass containers like what you get from the wholesale club; but the fact of the matter is that you're paying a premium for salt, starch, and if you're real lucky, some msg too. Hey, wouldn't you rather be the captain of your own culinary boat?

If you've decided to be the master of your own dinner destiny and make your own taco seasoning, know that it's a safe bet that the different weights and textures of the disparate ingredients will promote separation. For my recipe, I give that container a good shake (with the lid on) before spooning out 2 level tablespoons per pound of ground beast. If you need more help than that to get taco night off the ground, then be sure to check out all my tips for successful family togetherness by way of Mexican Food.

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Spousal Kitchen Invasion: Mexican Food Edition.

beau@somethingedible.com — Tue, 24 Jan 2012 11:43:58 -0800

Like so much cryptozoology, there have indeed been confirmed sightings of my wife in the kitchen. The Mrs. got it in her head that she was hungry for chicken enchiladas and thus stared a three-day adventure to bring dinner to the table. I guess I must be the 900lb gorilla in the kitchen, because after the recipe was selected (I think she just liked the name) and the shopping was done, she made sure to prepare it while I was out working (am I really that bad?). I dunno what the big fuss was about, as far as condensed soup creations go, these were actually pretty good; hell I even had seconds. To my wife's credit, she even rolled her own taco seasoning! If you try these yourself and you like things on the spicy side, I'd recommend spiking the filling with some diced pickled jalapeno as well.

(Still waiting for her to learn to mix that 3 olive dirty martini.)

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Respect the Dip: Spicy Chipotle-Lime Hummus with Black-Eyed Peas.

beau@somethingedible.com — 2012-01-22T22:10:08+00:00

I can't stand going to restaurants that half-ass their appetizers. It just sets the tone for the entire meal. Case in point: Don't ever serve me hummus with tortilla chips; that is unless the hummus was made for tortilla chips. By using smoky-spicy chipotle, tangy lime, a Southwest spice-set and splitting the legume difference with black-eyed peas, I've crafted a hummus that is totally tortilla chip-appropriate. Even if you don't happen to be looking for an appetizer to put out for that perfect spread during the big game, this chipotle-lime hummus with black-eyed peas is a winner (did I mention it's vegan too?).

Cable Management for Small Kitchen Appliances.

beau@somethingedible.com — Thu, 19 Jan 2012 11:48:42 -0800

Could someone tell me why cord management is always an afterthought in the kitchen? I recently acquired a bad-ass food processor, and a totally decent panini press, but for all the money spent on that kitchen kit, there's not a built-in organization solution in sight when it's time to put stuff back in the cabinet. I took a cue from my laptop bag, where everything that's not already bundled up gets one of these sweet Velcro ties. The ties thread around the cord too, so they're never gonna fall off. And at 39 pennies for a six-pack, dig that price! Be sure to play with the quantity in your cart vs. the already reasonable shipping rates to get the biggest bang for your buck.

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On Chex Mix and Marketing (for 6 year olds).

beau@somethingedible.com — Wed, 18 Jan 2012 12:31:13 -0800

You know how it goes: Your kid sees a commercial for a product. Kid then starts badgering you until you acquiesce; only my son forms his queries with the craft of a politician who knows that the best way to win over your opposition is to empower them with your own ideas:

"Dad, did you know they have Cinnamon Chex now?"

"Dad, did you know they have recipes on the back of Cinnamon Chex that you can try at home?"

"Hey Dad, someday for breakfast when you're having your coffee, I bet you would like to try Cinnamon Chex."

Uh huh. Give it a rest already. We got the freakin' Chex. And true to his word (at least it was an honest pitch, right?), the kid went straight to the back of the box where he spied a recipe for Cranberry-Nut Cinnamon Chex Mix. Well, one good sell deserves another; so I say to my son:

"Boy, that mix does look pretty good. I bet if we had all the ingredients, you could make that. And hey - It's all in the microwave. Easy-peasy, right?"

Ok, well I did all the moving hot stuff in and out of the radar range, but the boy did all the reading, measuring and dumping himself (I smell another learning opportunity here). Was he proud of his work? at the end of the day, half of the mix was gone, so I'd say "yeah." :-)

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Create for the Cure: A Cancer Awareness and Art Auction Benefit for My Little Sister.

beau@somethingedible.com — Tue, 17 Jan 2012 09:34:05 -0800

Thirty years ago, I lost my mother to breast cancer. Immediately after the birth of her second child, my little sister got that same diagnosis. It frustrates me when I think about all the things we couldn't do for Mom back then; but this is the 21st centrury now dammit, and we've got the tools and the technology to fight this stuff on the social media front as well!

My brother Nolan has busted his hump (and then some) to organize an art auction and cancer awareness benefit to be held Friday, January 27th in downtown Wichita (Kansas) at T & J Studios, 144 N Emporia.

You can check out the details at the event page my brother set up, and an online gallery page is live too so you can check out some of the multitude of pieces that have been donated by some really outstanding artists. Bidding begins on the night of the event, but if you can't make it and would like to submit an absentee bid, then hit up my brother (ndealy [at] gmail) to set something up. Can't wait to see you there!

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Easy Slow Cooker Posole (Or, how to rip on your dearly-departed Grandmother’s cooking).

beau@somethingedible.com — 2012-01-15T22:15:16+00:00

I learned a lot about cooking from my Grandma. She had some truly outstanding recipes, but there were also a few that I never quite understood. Her take on posole, that spicy Mexican/Native American soup rich with pork, chile and hominy corn, was always lacking; so when I got my mitts on her source recipe, I made it a point to break it down to understand what had been amiss with Grandma's cooking. Was this a recipe that was too fussy for a home cook to do it right? Heck no! Turns out, once you take posole to the Crock Pot, it gets impossibly easy; and its simplicity absolutely belies the complexity of slow-simmered flavor. Grandma was always keen to do posole her way, but I'd like to think that after a few well-placed swear words with respect to my irreverence, that she'd have ultimately approved of my take on this Southwest-style soup.

IPA-powered Whole Wheat Beer Bread.

beau@somethingedible.com — Thu, 12 Jan 2012 11:39:29 -0800

My favorite beer bread recipe is pretty flexible. As long as you've got all the base ingredients in the right proportions, you can swap all day and still get something er... edible. :)

For this iteration, 1/3 of the all-purpose flour was swapped for whole white wheat (all from the Stafford Mills, of course). The sugars were a mix of honey and raw cane sugar, and the suds came from an India Pale Ale. The finished quickbread was hearty and the crust had flavors that reminded me a lot of banana bread. The bread was made to go along side some potato soup, but was also swell for breakfast the next day when paired with a schmear of almond butter and a small dollop of peach jam.

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Resurfaced the cutting boards; one less New Year's resolution to handle.

beau@somethingedible.com — Wed, 11 Jan 2012 11:43:00 -0800

Sustainability reasons aside, if there's no other argument for using wooden and bamboo cutting boards, it's gotta be their ability to be reconditioned. After an onslaught of smoked turkey carvings, and piles of onion for stocks and soups, my cutting boards were smelling so funky that deodorizing alone wasn't gonna handle it. So, with the help of an orbital sander and some 60 grit paper, I was able to remove all that was scratched and nasty. And because you don't wanna leave those surfaces untreated, my cutting boards got a liberal dousing of mineral oil and a days' rest before I started using them again. Off-putting odors are all but a memory, and now all my cutting boards look pretty much like new.

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RecipeBeta: Spicy Turkey Tortilla Soup with Salt and Lime Tortilla Strips.

beau@somethingedible.com — 2012-01-08T21:05:14+00:00

Beta recipes are my own experiments that I've only tried once. Usually palatable, they often could be better with a little tweaking - So please do, and let me know what works!

I just don't understand how folks could possibly have a difficult time getting rid of turkey leftovers. If I had to pick just one critter to eat henceforth, Ben Franklin's favorite avian dinosaur might be it. I smoked a bird for holiday nosh, and with what was relegated to leftovers, I decided to make soup. This turkey tortilla soup starts with homemade turkey stock that's been infused with herbs, spices, onion, garlic, and ancho chile. To make it hearty, the broth is liberally garnished with smoked turkey, black beans, and diced tomatoes and chiles. And because it wouldn't be tortilla soup without the tortillas, we're frying up thin strips of soft corn tortilla that are then seasoned with lime salt. If you're looking to use up what remains of your turkey and you don't mind the wait, a rich and tasty soup doesn't get much more easy than this.

On The Origins of The “Best Chocolate Mint Cookies” (I still don’t really know).

beau@somethingedible.com — 2011-12-18T19:30:21+00:00

When I first started baking cookies for Christmas, I got a hold of a recipe for Chocolate Cookies topped with a melted Andes Mint humbly titled "Best Chocolate Mint Cookies". Humility aside, it truly is a good cookie. Imagine the penultimate edge of a brownie put into convenient cookie form, smeared with a cool, creamy, Andes Mint. At our house, this is a Holiday cookie on the "must bake" list. A list of only nine ingredients makes it easy, and this is a recipe that makes plenty so they're great for sharing too!

Simple, Unique, and Darn Tasty: Pennsylvania Dutch Cinnamon Waffle Cookies with Maple Glaze.

beau@somethingedible.com — 2011-12-11T18:00:56+00:00

Sometimes where cookies are concerned, it feels like it's all been done. So, when I found a recipe for a cookie that bakes in a waffle iron, I knew I had to try it. The original recipe for this Pennsylvania Dutch Cinnamon Waffle Cookie or "zimmet waffle" was pretty lean on description and accurate measurements, so I took it upon myself to reconstruct this relatively simple recipe so that the buttery, spicy goodness that is this cookie recipe might be properly shared. And, because it's seldom in my nature to leave well enough alone, I concocted a glaze using real maple syrup to compliment the fragrant, floral spiciness of the cinnamon. With a little trial and error, vague measurements and instructions from the original recipe were nailed down, resulting in a quick cookie recipe that comes together with only six basic ingredients (ok, well eight if you count the icing).

Homespun Holiday Hooch: Do-it-yourself Cinnamon Schnapps.

beau@somethingedible.com — 2011-12-04T22:15:02+00:00

A warm fire, a brilliant Christmas tree, good company, and full bottle of cinnamon schnapps. It's just not the Holidays around here without cinnamon schnapps to sip on; and the best kind of schnapps is the kind you make yourself! With a few simple ingredients and some careful attention, a big ol' bottle of spicy-smooth homemade cinnamon schnapps can be made for pennies on the dollar. Also makes a thoughtful gift for those on your list who like to imbibe!

2011 Thanksgiving Bird Journal: Bourbon and Apple Butter Smoked Turkey.

beau@somethingedible.com — 2011-11-29T03:30:17+00:00

Every year, I do my Thanksgiving turkey a bit different. A good gobbler is high art as far as I'm concerned, I am a fool for smoked turkey. It may just be one of the world's most perfect foods. Now that I've indoctrinated myself into the cult of 'que, there was no way that I wasn't going to show my Thanksgiving turkey the smoke. This smoked turkey starts with brine that infuses said poultry with all the flavors of fall, and finishes its journey in my barbeque basted inside and out with a Bourbon whiskey apple butter mop.

‘Tis the Season to Give Seasoning: DIY Smoked Salt.

beau@somethingedible.com — 2011-11-20T21:30:30+00:00

Finally, a food gift that can be given without fear of rejection (or even worse, regifting). Homemade smoked salt is a DIY food gift you can feel good about giving, as it's gluten-free, vegan and all-natural. It's a seasoning that no self-respecting foodie's kitchen should be without, and assuming you've got a means to smoke, it's a cheap and easy solution for holiday gift-giving.

Proper Hydration Meets Stimulation: A Review of Zoom Water All-Natural Spring Water with Caffeine(!)

beau@somethingedible.com — 2011-11-13T21:00:29+00:00

There's a new caffeinated beverage in town, and this one's got everything you want, and none of what you don't. Zoom Water is an all-natural spring water from the mountains of Idaho that's been bolstered with the zing of naturally-sourced caffeine. The good folks who make Zoom Water have taken the time to answer all of my questions about their appropriately-named beverage, and even gave me a few to try for myself. So does Zoom Water really taste as clean and refreshing as the all-natural mountain spring water that it's sourced from? Follow along, good reader, and find out!

Holiday Dessert Decadence: Pumpkin Cheesecake with Chile Chocolate Ganache.

beau@somethingedible.com — 2011-11-06T20:25:02+00:00

"Cheesecake." Just saying the word will cause some folks to gain two or three pounds. The rich, indulgent decadence of cheesecake is my dessert Achilles' Heel; If I'm in for one piece, I'm usually in for two. With Thanksgiving and Christmas on deck, I'm ready to focus my baking on what I'll be serving at a holiday table; and this pumpkin cheesecake tops the list. Sure cheesecake by itself is all kinds of exorbitant, but this pumpkin cheesecake adds the bite of a gingersnap crust and is frosted with a sour cream and chile chocolate ganache to add insult to caloric injury. All the same, even if this recipe seems a bit over-the-top for your liking, I think this read might be worth your time if you are a friend of cheesecake and you're looking for sure-fire ways to avoid that dreaded cracked top that is the bane of cheesecake bakers everywhere.

Don’t call it a Sheet Cake: Whole Wheat Pumpkin Bars with Bourbon and Vanilla Cream Cheese Frosting.

beau@somethingedible.com — 2011-10-31T02:30:07+00:00

Can someone tell me why what is obviously a pumpkin snack cake, gets the label of "Pumpkin Bars" in every cookbook I've ever laid eyes on? Etymological semantics aside, I wanted to bake me some pumpkin bars, but wanted to make darn sure what was going into the oven didn't come out too much like a cake. After finding the best traditional pumpkin bar recipe in my pile of community cookbooks, I proceeded to ruin it by swapping out for ingredients like olive oil, brown sugar, and whole wheat flower that would be certain to mitigate any notions this baked good may have had of true cakeitude. The substitutions don't come at a cost of simplicity either; this easy to bake recipe still results in a crazy-moist, cake-like bar that hints of complexity in an otherwise standard flavor set. And because it just wouldn't be fair to not fiddle with the frosting as well, we went ahead and spiked our cream cheese frosting with Bourboun punctuated by flecks of real Madagascar vanilla bean.

Weeknight Easy: One-Pot Stove Top Macaroni and Cheese (that’s worth eating).

beau@somethingedible.com — 2011-10-23T20:30:51+00:00

One pot, stove top macaroni and cheese. If you've got kids, I reckon you're all too familiar with this [side]dish. You might even be to the point where you're content to roll with the stuff in the blue box; or if you have a coupon and you're feeling like some serious "haute cuisine", maybe you're buying that mix with the "cheese" sauce in the pouch. ;-p

But hey, I'm not here to judge; I'm here to help. Making mac and cheese on the stove from scratch is downright simple, but like most good comfort food, easy doesn't mean lazy. By paying attention to weights and measures and being mindful of ingredients, the next bowl of mac and cheese you whip up for your kids might actually be one you don't mind eating yourself.

Real BBQ, Not-so-real Ribs: Country Style Ribs for the Barbeque Grill.

beau@somethingedible.com — 2011-10-09T22:50:50+00:00

I love me some county style pork ribs; and what's not to love? It's a relatively cheap cut of meat that's high on flavor and forgiving to cook. However most recipes for country style ribs depend on the crock pot, or only see the grill for a finishing step after spending time in a pot of simmering water. I say why boil when you can barbeque? By taking country style ribs to the charcoal, and treating them like the roast they are, this economical piece of pork is able to achieve that rich, smoky, pull-apart tender BBQ status.

For easy homemade bratwurst, lose the link- make it a brat burger!

beau@somethingedible.com — 2011-10-03T03:35:57+00:00

Doing brats on the grill can be a high maintenance affair if you're looking for perfection. The ordeal usually involves a simmer in beer or a slow and low smoke, often followed by a quick sear to get those sexy grill marks that everyone loves to see. This totally flies in the face of the simplicity portrayed in all those cookout commercials that the wizards of the advertising world would have you succumb to; and I believe the root of the problem has everything to do with the casing that holds the sausage together. If I may make a suggestion, a homemade brat patty is actually more forgiving to cook than any link could ever hope to be, and those coveted grill marks are practically guaranteed. Using a quality locally-sourced pork and a homemade seasoning blend that contains readily identifiable ingredients might just elevate a brat burger to top sausage at your next cookout!

Harvest Interrupted: Simple Summer Squash Gazpacho.

beau@somethingedible.com — 2011-09-26T01:49:10+00:00

If your garden and/or CSA has benevolently blessed you with a mountain of yellow crookneck squash, and you're looking to dispatch them expeditiously, this cold soup is the answer. This recipe for summer squash gazpacho is beyond easy to make, and has a rich yellow hue that provides a bright and sunny contrast to whatever garnish you decide to top it with. And hey, as it's served cold, you're looking at a do-ahead that'll make for one less thing to worry about when it's time to plate up tomorrow's dinner.

Ginormous Flavor, Easy Recipe: Fresh Peach and Chipotle Salsa.

beau@somethingedible.com — 2011-09-18T20:00:21+00:00

If you ask someone from around where I live where the best peaches come from, They're not gonna tell you "South Carolina"; and "Georgia" certainly won't be on their mind. For us folks in Western Kansas, the best peaches come from our neighbors further West in Colorado. I was fortunate enough to acquire a whole box of gigantic, juicy Colorado Angelus Peaches - a peach that really shines in raw applications. To best showcase the flavor of this fantastic fruit, there's probably no better recipe than a chipotle-spiked peach salsa.

Getting the flop out: In pursuit of the Best Home-Canned Bread and Butter Pickle Method.

beau@somethingedible.com — 2011-09-11T21:45:37+00:00

I don't grow cucumbers in my garden, but given that just about everyone I know with a well cared for patch of dirt does, pickling fodder is never hard to come by in the summer. When four pounds of large cucumbers were entrusted to my care, I could think of no better use than bread and butter pickles. My twist on bread and butter pickles uses fresh ginger and ancho chile to cut the sweetness and to play counterpoint to the tang of cider vinegar. Don't even bother sealing up that first jar; these pickles are so irresistible that you'll bury the first one single-handedly in an afternoon's time.

How to healthy-up a condiment and avoid suckage: Spicy Southwest Ranch Dip and Salad Dressing.

beau@somethingedible.com — 2011-09-05T21:15:38+00:00

I am a huge advocate of using yogurt in toppings, dips and dressings when it makes sense to do so, and my take on Southwest-style ranch is a perfect candidate. Never mind that this recipe uses low-fat cultured dairy in lieu of all that lipid; full fat or not, this is the dip you want when your crudites are in need of that tangy, spicy kick!

Nutrition under cover of baked good: Zucchini Cranberry Walnut Breakfast Cookies.

beau@somethingedible.com — 2011-08-28T21:15:52+00:00

I love a good donut as much as the next guy, but have you ever looked at the ingredients that go into most breakfast pastries and baked goods? A treat? Sure; but that jumbo lemon poppy seed muffin probably isn't something you want in a regular breakfast rotation. I'm looking to take breakfast back for the sake of my kids with the help of some garden-grown zucchini. Not only does this breakfast cookie recipe contain a full half pound of green vegetable, but it's also completely whole-grain and chock-full of cranberries and walnuts that will give my munchkins the right kind of energy to stick it out until lunch rolls around. I'll pretty much guarantee that your kids will eat these; but whether or not you tell your children what's actually in 'em is your own business.

Local Cuisine and Small Town Family Fun: The 2011 Victoria Kansas Herzogfest.

beau@somethingedible.com — 2011-08-22T02:00:08+00:00

You can go to just about any local fair and get plenty of fried sugary, greasy goodness, but there aren't too many community events that offer fair food that has its roots firmly planted in Volga German tradition. The Victoria, Kansas Herzogfest is one of those venues; and I'll never pass up a family-friendly opportunity to stuff my face with goodies like galuskies, bratwurst, bierocks, and kuchen (and if you don't know what most of those are, then you better keep reading).