Down Home Foodie

PB&J Treats

2012-02-28T16:19:00.000-05:00

I love the new Peanut Butter Multi Grain Cheerios. Since, I also love Rice Krispies Treats, I was confident I could take these two loves and make a pretty sassy dessert. So I took all my favorite things, peanut butter, peanut butter cheerios, marshmallows, and dried cranberries, and created PB & J Treats.

Ingredients:

6 cups Peanut Butter Cheerios
4 ½ cups marshmallows
1/2 stick butter
1 cup peanut butter

1 cup dried cranberries

Directions:

Melt butter, marshmallows, and peanut butter in a pan. When melted, pour over the cheerios and dried cranberries. Stir till the melted mixture is thoroughly distributed throughout the cheerios. Then either press mixture into a greased 13x9x2 pan, or just press out on a flat surface in the form of a rectangle. Cut into squares and enjoy.

Food Photo Friday: Feb. 24th

2012-02-24T10:00:00.000-05:00

This Food Photo Friday is for my mom. She is a dedicated reader and avid supporter of my blog. When I started doing Food Photo Friday, she saw a picture in Reader's Digest that she wanted me to feature. So, when in looking for this Friday's picture on Pinterest I found the same watermelon picture, it seemed time to fitting.

In doing some research, I found that this photo was taken by Sarah Illenberger, a German photographer. Her work tends to play stark backgrounds to offset imaginative and playfully assembled objects. There is one photo, "See/Say Chew Before You Swallow," of pretzel dough made into tendrils. It almost looks like an octopus but with twice as many legs. The photo I'm featuring, "Meloncholie," is both whimsical and sad and makes you look at watermelon in quite a different way.

Omaha Cupcake Taste-Off

2012-02-20T13:18:00.002-05:00

Before I moved to Nebraska, a student told me about a cupcake place, Jones Brothers, in Omaha which she had seen on Cupcake Wars. So, when a couple of weeks ago I went in to Omaha for a job interview, I figured I deserved a treat.

During the interview, I mentioned that I planned on going by Jones Brothers afterwards. Although one of my interviewers responded with enthusiasm, the other said she was more of a Cupcake Island fan.

Thus began the Omaha Cupcake Showdown.

Truth is, I liked them both but for different reasons. Although the two interviewers had very definitive feelings and loyalties, after trying three from each I was undecided. Ultimately, here's my evaluation of each.

Jones Bros:

Jones Bros is more of an overall package. A very trendy style cafe, they offer food, desserts (homemade marshmallows, cookies, etc), wine, yogurt, and coffee. So, you can go, hang out, and eat a wide range of sassy foods. To give you a stronger sense of the place, it was voted an Omaha "Hot Spot" just shortly after it opened.

As cupcakes go, there is a great range; they take bolder risks with flavors. I tried the "Salty and Sweet," "Caramel Apple," and "Strawberries and Cream." All where really moist and decadent tasting. The "Caramel Apple" towered with frosting and pieces of apple cooked inside, making it almost muffin like. The best was the "Strawberries and Cream" which had real strawberries. Overall, it was just the right amount of sweet and fluffy.

Cupcake Island:

Cupcake Island, in comparison, is a simpler affair. It is located in a less trendy strip mall, and is more a traditional bakery. Instead of spreading themselves over many food arenas, they focus on cakes and cupcakes.

The three I tried was the "Pink Champagne," "Chocolate Covered Cherry," and the "PB Cup." In comparison, I think the cake was a little denser (although still moist), but the frosting was more satisfying. Jones Bros has a slight aftertaste that Cupcake Island didn't have.

Cupcake Island had my least and most favorite between both cupcakeries. My least favorite was the "Pink Champagne." It was light, but had no real definitive flavor. The best was the "PB Cup." The cupcake was a chocolate cupcake with a rich peanut butter center and cream cheese frosting--all three things that I'd want in a cupcake.

The Bottom Line:

The final ranking was 1.) PB Cup; 2.) Chocolate Covered Cherry; 3.) Strawberries and Cream; 4.) Salty and Sweet; 5.) Caramel Apple; and 6.) Pink Champagne.
For creative cupcakes--Jones Bros.
For sweet and decadent--Cupcake Island
For trends and atmosphere--Jones Bros.
For classic bakery--Cupcake Island
Best Frosting--Cupcake Island
Best Cake--Jones Bros.

Bacon and Chili Oil Chocolate Torte

2012-02-15T17:38:00.001-05:00

I really like the idea of chocolate and bacon, but I have had a hard time finding it combined in a way I liked. My first exposure was in the Vosges candy bar. The idea seemed antithetical yet exciting, but the candy bar just still felt like eating bacon and chocolate--the two just didn't come together. The bacon didn't compliment the chocolate; the chocolate didn't make the the bacon better.

I had faith, though, that the two could, and would, come together. So for Valentine's Day, the day of chocolate and decadent excess, I tried my hand at a union between bacon and chocolate. My hunch was that it needed a go-between flavor to help bridge the rather large gap between smoky and salty to sweet and creamy. I kicked around coconut milk, cinnamon, peanut butter (which I still might try at some point). Finally, I remembered a torte from Paul Gayler's cookbook, The Ultimate Vegetarian Cookbook, that made a chocolate torte with chili oil. To me, chili oil (like the black pepper in Vosges candy bar) could be a key to bringing bacon and chocolate together because chili/heat is such a compatible flavor to both. The other thought I had was to help complete the combination of salty, sweet, and spicy, by bringing in a little tart to balance the palate.

And so, the Bacon and Chili Oil Chocolate Torte was born.

Bacon and Orange Zest Crust
1 cup chocolate wafers crumbs
¼ cup walnuts
4 strips (1/3 cup) bacon, diced
2 tsp. orange zest (about 1 orange)
1 tablespoon grated dark chocolate
2 tablespoons brown sugar
1/3 cup salted melted butter
Pinch salt
Pinch red pepper flakes

Directions:

Heat a skillet over medium-high heat. When it is hot, add the bacon and 1 tbls. of the brown sugar. Keep the bacon moving around until it is cooked and crispy. Remove the bacon from the pan and drain on a paper towel. Then, in the same pan, brown the walnuts (about 5 minutes of stirring continually).
In a food processor, add walnuts, cookies, and bacon. Process until all are in very fine crumbs.
Place the walnuts, cookie and bacon crumbs in a large mixing bowl. Add orange zest, grated chocolate, the other tablespoon of brown sugar, butter, salt, and pepper flakes. Stir until it forms a loose mixture.
Scoop mixture into a 9-in pie pan and mold into a pie crust. With a fork, make pricks in the crust to allow air to escape. Place in a 350°F oven and cook for 10 minutes. Set aside and let cool.

Chocolate and Chili Oil Filling
1 cup heavy cream
1/2 cup milk
10 ounces semisweet chocolate, chopped
2 tablespoons brown sugar
1/4 teaspoon salt
2 large eggs, at room temperature
1 tsp chili oil
Pinch of Himalayan pink salt

Directions

In a pot over medium-low heat, bring milk and cream to a gentle simmer. Then, remove from burner and stir in the chocolate, chili oil, and salt. When the chocolate is melted, add a little bit of the mixture to a bowl in which you have beaten the eggs. Keep whisking to keep the eggs from cooking. Now that the temperature of the eggs is warm, add the egg mixture into the pan with the milk and chocolate. Keep whisking until the mixture is completely incorporated.
Add filling to the chocolate and bacon crumb shell. Place in a 325°F oven and cook for 15-20 minutes, until chocolate is set.
When the pie is finished cooking, remove from oven and let cool. Once cool, add some Himalayan pink salt on the top.

Meatballs in a Bread Bowl

2012-02-13T18:21:00.000-05:00

My timing is a little off, but today's post and Wednesday's post are meant to be a Valentine's Day dinner sequence for a special guy in your life. The "Dried Cranberry and Walnut Encrusted Fish" recipe I developed for Very Good Recipes is a great quick, easy, light Valentine's Day meal. But, if you are looking for something heartier, today's post is a little more labor intensive and is a meaty-carb fest.

The Meatball recipe comes from Tyler’s Ultimate. I decreased the amount of meat, substituted a red onion for a white one, added arugula and red pepper flakes, added an extra egg, and substituted feta for mozzarella. Below is also a red sauce recipe that incorporates the arugula.

Because I did this on Sunday, I made my own bread bowls (three parts white; one part wheat flour) by using the Tassajara Bread Book recipe I normally use. After the second rising, I divided the dough into four equal parts and baked them for about 30 minutes. For this step, you can easily purchase large rolls in the store.

Ingredients

Extra-virgin olive oil

½ red onion, finely diced

1 garlic clove., diced

2 tablespoons fresh parsley, chopped

½ cup arugula, chopped

1 cup milk

4 slices of stale bread, crumbled up in small pieces

1 lb ground pork

1 lb ground beef

2 large eggs

½ cup Parmigiano-Reggiano cheese

½ cup of feta

1 tsp salt

½ tsp red pepper flakes

1 tsp black pepper

1/2 cup red wine

olive oil

½ red onion, finely diced

Any leftover meatballs that broke apart during browning

2 tablespoon parsley

½ cup shredded arugula

½ cup red wine

1 28-oz can of plum tomatoes in liquid

2 tbls. balsamic vinegar

1 tsp pepper

1 tsp salt

pinch cayenne pepper

Directions:

Drizzle some olive oil into a medium-sized pan over medium heat. Add onion and garlic and saute for a couple of minutes. Then, add the arugula and parsley, sauteing until the greens are wilted. Set aside to cool.
While the mixture is cooling, put the milk and stale bread in a bowl to let the bread soak.
In a large bowl, mix together pork, beef, eggs, cheeses, salt, pepper, and red pepper flakes. When cool, add the onion and arugula mixture. Then, with your hand, squeeze the milk out of the stale bread. Add the bread to the meat. Blend everything together with a spoon or your hands to get all the ingredients distributed.
With an ice-cream scoop, scoop the meat into round balls. Set the molded meatballs on plate.
Heat a drizzle of olive oil in a large skillet. Add half of the meatballs and brown. This will take a couple of minutes on each side. When the meatballs are brown, remove to an ovenproof dish. Brown the second batch and add to the ovenproof pan.
Add 1/2 cup wine to the meatballs to give them some liquid to cook in. Then, place the pan of meatballs in a 350°F oven and cook for about 15-20 minutes.

While the meatballs are baking, in a medium pot over medium-high heat drizzle some olive oil. Saute the onions until brown. Then, add any meat from meatballs that broke apart (I was using a cast iron skillet, so I lost about three meatballs to sticking). Cook the meat until brown. Next, toss in parsley and arugula and cook until wilted.
Pour in the red wine to de-glaze the brown bits from the bottom of the pot. Once you have all the brown bits up, add the tomatoes, balsamic vinegar, salt, pepper, and cayenne pepper flakes.
When the mixture comes to a boil, reduce heat to a simmer and cover with the lid. Cook until the meatballs are finished baking in the oven. Then, with a hand wand, puree the tomatoes. Turn off the heat under the sauce.
Add the meatballs into the tomato sauce. Let set a couple of minutes, then spoon meatballs and sauce into the hollowed out bread bowls.

Food Photo Friday: Feb. 9th

2012-02-10T10:00:00.000-05:00

As I mentioned last week, I am serving as a judge in a "Be My Valentines" recipe contest for Very Good Recipes. So for this Food Photo Friday, I wanted to feature a picture from one of the contest participants to help get some interest in the contest as well as show off a really fantastic food photo.

The photo comes from the blog, The Way to His Heart, written by Maeghan. In asking Maeghan about her blog, she talked about how the tagline, "recipes to fall in love with," has two means. It has the literal meaning as well as her commitment to recipes that she can cook for everyday life to bring happiness and joy to her husband, daughter, and friends. What a great statement to the potential for food.

Maeghan also wrote to me that she doesn't differentiate between "fancy" and "comforting" when it comes to recipes, because "Good food is comforting, point blank." I couldn't agree more!

The photo is from her "Be My Valentine" submission for "Heart Shaped Thin Mints." With Valentine's Day coming up, it is beautiful photo to reminds us of the sweet seduction that comes with Valentine's Day. I thought her picture nicely balances the dark chocolate and white background with the little hint of red in the middle. It makes for such a lush and sexy looking picture.

Thanks for sharing your picture, Maeghan! And please check out the "Be My Valentine" contest.

Picture Featured on Tastespotting

2012-02-09T18:17:00.004-05:00

My "One Base: Two Scones" picture was just accepted to Tastespotting! I guess I learned something from all those great Food Photo Friday pictures I've been featuring.

One Dough, Two Bread Roll-Ups

2012-02-08T18:42:00.000-05:00

I made up a batch of pizza/focaccia dough on Saturday to have something warm to munch on during the big blizzard that swept the Plains. In Lincoln, we got a foot and I was glad to have a warm blanket to snuggle under instead of having to venture outdoors.

The focaccia recipe I have makes a good size batch, so I've started making it and then refrigerating half the dough. This works as long as the dough in the refrigerator is wrapped in saran wrap or is in a very airtight container. If it isn't, then the outside of the dough gets a really thick skin and so won't form correctly.

Last night, I was mainly eating out leftovers, but wanted something warm and doughy because it was a kind of warm and doughy night. Luckily, I had the other half of focaccia dough chilling in the frig. Only problem, did I want sweet or savory? After debating for a while, I decided why make Sophie's Choice. So, I split the leftover dough in half and experimented.

Experiment 1: Cheesy Pepperoni Bread

For this concoction, I stretched out the dough as much as I could in a large rectangle. Then, I topped it with cheese, pepperonis, and red pepper flakes. Next, I rolled it once along the first row of pepperoni, and then again to seal it, trapping all the cheese and pepperoni goodness in the layers of squishy white dough.

Experiment 2: Fig Butter Roll-Up

For my sweet bread, I again stretched out the dough into a large rectangle. I smeared a large glob of Fig Butter, scattered on craisins and almonds, and then sprinkled brown sugar and cinnamon. I rolled this one up (forming more of a circle because there are no pepperonis to work around) and pushed it a little flat. Then, the bread roll got a healthy lavishing of brown sugar butter on top to make it a little sweeter.

Both bread rolls went into a 425°F oven for 15 minutes and came out steamy and squishy. Both were good for their own reasons, but the fig butter was particularly satisfying--nutty, sweet, rich. Just what I wanted to end a night with.

Super Bowl Gluttony

2012-02-06T19:16:00.001-05:00

I can’t claim to be a fan of the Super Bowl. I can claim to be a fan of Super Bowl food. On Super Bowl Sunday, I like to just go where the food and friends are. This year, I’m spending my first Super Bowl living with a major football fan. Although this might have inspired me to go all out, making a huge spread to signify the date, I instead just gave into a day of low on the foodie chain fare: beer, potato chips and dip, chicken wings, and frozen pizza. No fuss. Lots of muss.

Isn’t the binge really the point of Super Bowl Sunday? Binging on sports. Binging on male comraderie. Binging on over-budget commercials and even more over-budget commercial slots. I’m from a family of people who didn’t ever watch football. Yet, I remember my dad having Super Bowl parties for the youth groups in which spreads of food and bowls of chili were passed around with gusto. I more recently have found out more about football from playing touch football with my boyfriend and his friends, but I still don’t really know enough to watch the Super Bowl with intrigue and insight. Still, I’ve been to many a Super Bowl party. Why? Why not?

In the middle of February, with cold air and post Christmas food binging repentance keeping the ewie-gooie and fatty-fried as far away as possible, don’t we all need a reason to just have a day to stop battling the bulge?

Over Super Bowl weekend, Americans will eat 1.25 billion wings. We will have drunk 325.5 million gallons of beer. Balance that with 13.2 million pounds of guacamole, 8 million pounds of popcorn, and 28 million pounds of potato chips. One bakery even created a Chicken Wing Cupcake with cornbread, bleu cheese frosting, and, yes, a chicken wing to bring it all together. If that isn't a sign of America giving into the joy of gluttony, then I don't know what else is.

Dried Cranberry and Walnut Encrusted Fish

2012-02-02T18:42:00.000-05:00

Be My Valentine Challenge

on Very Good Recipes

This month, I am participating as one of 10 judge (see below for a list) for Very Good Recipe's "Be My Recipe Challenge." For the month of February, you can submit any recipe that fits a "Be My Valentine" theme and features the color red. The challenge is open to everyone, so check out the ways to participate. Maybe your recipe will be the winner of the prize of a custom made illustration inspired by your recipe.

As a judge, I also had to create my own "Be My Valentine" recipe. So, I went with a dish that I made for my mother's birthday. I tweaked it a little to make a sexy dish that is also easy to make (so you can spend more time with your Valentine than in the kitchen)

Dried Cranberry and Walnut Encrusted Fish

I originally made this with tilapia, but the recipe also works with cod and salmon. For the pictures, I used Swai, which is like a cross between Orange Rufi and Catfish. When I originally made this for my mom's birthday, I served it with a side of orange risotto (risotto with carrots, orange peppers, and orange juice). That gives a really bright complimentary side.

Ingredients

1 cup buttermilk

2 tbls. ranch dressing

1/2 tsp. dill

pinch of salt and pepper

2 fillets Swai

1/3 cup dried cranberries

1/3 cup walnuts

2/3 cup bread crumbs (about 1 slice of bread)

1 tsp. orange zest

Directions

Mix together buttermilk, ranch, dill, salt, and pepper in a large bowl. Add the fish. Marinade for 45 minutes in the refrigerator and for 15 minutes on the counter.
In a food processor, puree walnuts, dried cranberries, and orange zest. Remove the blade and mix in the bread crumbs.
Preheat oven to 400ºF. Remove the fish from the marinade and shake off some of the marinade. Lay it on a pan covered with aluminum foil and cover fish with the crust--the buttermilk will help the crust stick to the fish. Sprinkle the top with a little extra salt. Place in the oven and bake for 15 minutes, or until the fish is flaky. Remove and let rest.
Enjoy!

* * * * * * * * *

Check out the Recipe Challenge as well as the other Judges

Han Ker from Hankerie

Irini from Irini Savva

Kristen from Frugal Antics of a Harried Homemaker

Leslie from Culinary Chronicles

Michelle from The Adirondack Chick

Minna from Naked Plate

Simcha from Turkish Cooking Everyday

Teri from The Freshman Cook

Blue: Sushi Sake Grill

2012-02-01T17:54:00.001-05:00

Dennis had an audition in Omaha on Sunday, so I went with him to enjoy an afternoon out. To find a place to eat, I went onto Urbanspoon, Restaurant.com, and a couple “10 Best” lists. What I ended up picking was a sushi place, Blue, which several people had mentioned as the best place to get sushi. That recommendation, plus all day food and drink Happy Hour specials was all I needed to know.

To start, Dennis and I both had Sapporo Sake Bombs. I’ve had Sapporo and I’ve had sake but never at the same time. I know you are supposed to chug them, but that always seems like a waste. When you sip them, then they end up with a rather tasty combination of beer with a little bit of a rice-like finish. For the second drink, I had their cold sake, which, to my surprise, was unfiltered (my favorite).

For Nigiri, we ordered the Hawaiian Roll (tempura fried, salmon, crab, mango, and mirin mango puree), the Snow White (crispy seabass, avocado, burdock root, bibb lettuce, soy paper, and spicy cream sauce), and the South Pacific (eel tempura, cream cheese, pineapple, scallion, and eel sauce). My favorite was the South Pacific because the way it was constructed was cream cheese and pineapple in the center, and then the eel in a separate roll above. It was crunchy, creamy, and sweet, making for a complete bite.

Just to top things off, we also split an order of Crispy Crawfish with tempura pickle and miso mustard sauce. This was Dennis’s favorite. The crawfish was crunchy and spicy, the pickle was tangy and crunchy, and the sauce was the icing on the cake that brought it all together.

In making future plans to see a show in Omaha in a couple of weeks, I was excited to see that this same Happy Hour special is available late, starting at 10:30 on Fridays and Saturdays—a perfect post show treat.

Jewish Penicillin

2012-01-30T17:47:00.001-05:00

This week, Dennis got sick. So, I made his favorite “I’m sick” soup: Tortellini Soup. As he started feeling better, I got sick. So, I made my favorite “I’m sick” soup: Chicken Noodle Soup.

The main reason the Chicken Soup for the Soul books caught on so was because Chicken Noodle Soup is one of the most feel good foods out there. It’s warm and the slippery noodles are easy on the stomach and every sip seems to make the world melt away. My guess is the reason Chicken Soup is so effective in making you feel better is that it lulls the germs and viruses and bacteria into a state of taste euphoria. Then they don’t feel like attacking your body anymore.

My limited scientific insight aside, the health benefits of Chicken Soup have been proven in labs. Dr. Stephen Rennard at the University of Nebraska Medical Center decided to test Chicken Soup’s abilities and has continued to conduct research on it for over 15 years. One things he tested was Chicken Soup’s anti-inflammatory properties. How that works is the Chicken Soup slows the movement of the white blood cell, Neutrophil, resulting in less inflammation. Rennard’s findings were even featured in the Great Food Almanac.

His wife, Barbara, says hers is the best Chicken Soup. That may be so, but a better truth is that every person’s mom makes the best Chicken Soup. It is the one you grow up eating when you are sick or when it is cold and blustery. That serious of tastes become the sense memory surrounding chicken soup. No can ever match it, no restaurant can ever reproduce it.

When I made Chicken Soup this week, I took what I remembered about my mom’s Chicken Soup and did my best to recreate it, right down to the can of Cream of Chicken (one of the few times my mom ever used cream of anything). The only thing I changed was adding spinach (because I used a pre-sliced mirepoix and so the vegetables were too tiny). I also added curry in the hopes that the turmeric and spices would break up my clogged sinuses.

Sitting on the couch, wrapped in a blanket, cradling a bowl of steaming soup, it is hard to feel sick anymore. Instead, you can’t help but feel a little comforted. Did it work? Well, I am still a little sick. But think how much sicker I’d be had it not had been for the Chicken Noodle Soup.

**If you want a copy of Barbara Rennard’s Chicken Soup Recipe or want to read the full article, check out http://www.unmc.edu/chickensoup/.

Food Photo Friday: Jan. 27th

2012-01-27T10:00:00.000-05:00

To find a nominee for this week's Food Photo Friday, I asked some friends on Twitter if they had any suggestions. The nomination I got was from kimmunro. Kim nominated a picture from her blog, Strawberry Ginger, a blog that is one part cooking, one part memoir.

The picture comes from a post on Nutella Stuffed Chocolate Cookies and the final products look fluffy and decadent. Kim does something really fun with her step-by-step pictures; she puts then a slideshow. When I first started writing my blog, I debated a long time about how to incorporate the recipe pictures in a way that wasn't cumbersome or that made the post too long. I went with YouTube videos, but I really like Kim's solution. You can click along at your own pace and see the story of the food unfold picture by picture.

The picture below was my favorite from the Nutella Stuffed Chocolate Cookies series. I liked the play of the rack lines and round cookies as well as the soft background against the dark cookies.

Thanks, Kim, for nominating and sharing your picture with me.

Tales from the Groceries

2012-01-25T20:37:00.002-05:00

I am a nosy person. If I turn on the TV and start watching something with intrigue, gossip, etc, I nine chances out of ten stick around to see what happens. The show could be terrible, but I just have to know. When I was living in Staunton, which is a fairly small town, I constantly got to hear pieces of gossip. It didn’t matter if I knew the person or not, I always loved hearing it.

Next to being a little too obsessed with food, gossip is my next biggest vice.

Even as a kid, one of the things that I loved to do while waiting in line at the grocery store was to sneak peeks at the groceries of the person before and after me. Although I guess that isn’t but so bad, I often then made personality guesses based on the groceries. That is pretty bad.

What made me think of this was a trip before Christmas to the grocery store with my mom. While in line, behind us was a woman in her early seventies. I watched her plop her groceries on the belt. She started with 7 medium sized frozen pizzas. Then, she brought out English Muffins, two loaves of cheap white bread, a gallon of Hawaiian punch, three hams, and a few other items. For a while, I couldn’t figure out what her deal was. I couldn’t imagine a 70-some mature woman eating Tombstone pizzas, while cooking two hams, and sipping Hawaiian punch. Then, it finally connected . . . grandmother making sandwiches for grandchildren.

When I’m in the grocery store, I wonder what people think of me and my groceries. I tend to stand out in groceries because I’m the one in no hurry, wandering up and down aisles, checking out sales, new products, anything really. Unless I’m just popping in for a few things, I usually can’t get out of a grocery store in less than an hour. Now that I live in a town with a Trader Joe’s, I’m the one with eyes like saucers and literally skipping down the aisles. This weekend, I was also the short, five-foot tall happy looking brunette asking the manager of the fish counter about fish heads they might have lying around.

We foodies are a strange bunch and I’m sure our groceries speak volumes about us. Are you a brie, a goat cheese, or a block of sharp cheddar? Are you romaine, arugula, or iceburg? Do you get your chicken and red meat on the bone for flavor, do you get large cuts so you can cut them up yourself, or do you go for the tidiest one possible?

If you were standing in line behind me at the grocery store, what would your groceries being saying about you?

Seafood Salad

2012-01-23T20:52:00.000-05:00

I came up with this recipe because mini shrimp was on sale for $2.49. For that price, I knew I wanted to buy them and then figure out what to do with them later. Dennis discovered them in the freezer and asked, "are you going to shrimp salad?" So, that's what I did.

I've never made Shrimp Salad. So, I thought about the things I like to do with shrimp and then figured out a dressing to bring it all together. Since I like my seafood spicy, mine has a lot of kick; you may decide to omit or substitute.

Ingredients:

1/2 cup Greek yogurt

1/4 cup Ranch dressing

1/2 tsp chili oil (can use olive oil instead)

1/2 tsp dried dill

splash of lime juice

pinch salt and pepper and cayenne pepper flakes

1/4 cup celery, diced

1/2 cup cucumbers, diced

1 tablespoon capers

8 oz. mini shrimp (thawed)

4 oz. imitation crab, cut into small pieces
5 sesame seaweed snacks, crumbled up

Directions:

Whisk together dressing ingredients: Greek yogurt, Ranch, chili oil, dill, lime juice, salt, pepper, and cayenne pepper together in a medium size bowl.
Add celery, cucumber, capers, mini shrimp, and imitation crab. Stir together to combine.
When you serve, top with crumbled up seaweed snacks for a little extra sesame and salt.

Panda Garden

2012-01-19T20:30:00.002-05:00

It is now about 8 months since my trip to Korea, and I’ve been keeping my foodie sense alert to the chance of getting Korean food. In July, I gave it a good shot with Fancy Hill Korean Diner, but, alas, it just wasn’t what it could be. Other than that, the opportunity to have Korean food hasn’t come my way.

Last week, though, the food gods smiled on me. Tucked away, in a very nondescript looking Chinese restaurant in Lincoln, NE, is the closest I’ve come to getting satisfying Korean food in America.

Panda Garden is a place that on my own, I probably would have never gone to. It is in a strip mall between the Super Saver Grocery Store and a Target. Also, a name like “Panda Garden” speaks more to mass cooked and generic Chinese food. Although a place I might have checked out on a night when I was looking for low key Chinese, there is a strong chance I would have just passed on by.

Luckily, a new colleague introduced me to the place. Not just luckily, that is food karma at its best.

Though Panda Garden does offer a long line of reasonably priced Chinese food, it is worth the extra money to splurge for the Korean. There is a long list of the classics—Kim Chee soup, short rib soup, Bhim Bahb, and sweet potato noodles. Plus, all the dishes come with four different kimchi. The first time I went, the kimchi assortment had broccoli, cabbage, potatoes, and eggplant. The second time, it was daikon, cabbage, potatoes, and cucumbers.

On the visit I made with my colleague, I got a vegetable and tofu soup that was spicy, red, full of lovely tofu, and what almost looked like chopped up mung beans. It was so satisfying on a cold day and hit the spot beyond words. On my recent visit, I went with Korea nostalgia and got the Kim Chee Chi Gae, kim chee soup with mung bean sprouts. Probably not quite as good as the vegetable and tofu soup--it was a little too tangy. However, even though not as strong, it is still a soup that I would order again.

Sure not exactly like what I got in Korea, but the spirit of Korean pride in the food was there. Panda Garden is run by a friendly, happy looking couple. When the food comes out, the wife stops in to make sure that you are happy and that the food is pleasing. With me, she also brought out a to-go cup just in case I couldn’t finish the soup. And just like the restaurants I enjoyed in Korea, if you want any more rice or kimchi, they are happy to give you more. That is such a gracious gesture and really makes you feel welcome.

With Panda Garden right on my way home from work, I expect there are many cold Lincoln nights that will be warmed with a large steamy bowl of Korean soup.

Pizza Improv

2012-01-17T17:56:00.001-05:00

As mentioned on Sunday, I decided to try my hand at making pizza dough. While I was at Trader Joe’s getting the ingredients for the dough, I picked up a couple of topping options. Combining those with things in the pantry, I did a little Pizza Improv to get together a great toppings embellishment to go with my pizza dough attempt.

In total, I had 16 options for sauce and toppings:

1.) Breakfast Pizza

The first option could be a “Breakfast Pizza.” For this, combine rosemary, butter, olive oil, lemon zest, and capers to make a sauce. Then, add fresh arugula, mozzarella, tomatoes, and cooked pancetta for toppings. Cook for half of its time, then take out of the oven, crack the eggs on top, and cook for the remainder.

Yummy, yet not quite what I’m craving, and maybe not fancy enough to show of the crust. A keeper for another day.

2.) Meat and Potatoes

Another route would be to go with a manly meat and potatoes option. For this, I’d sauté the onions in a pan, add the tomato soup and rosemary, then reduce to a sauce. Then, I’d crisp up the pancetta and parboil the potatoes. Give the dough a generous smear of sauce, top with potatoes, pancetta, Parmesan, and mozzarella.

Tasty, but a little more labor intensive than I wanted.

3.) Arugula Pesto

Make a pesto out of olive oil, arugula, capers, almonds, and Parmesan. Smear on pizza dough, then top with tomatoes, mozzarella, the crisped pancetta, and Parmesan. Cook the full time. Then, remove from the oven, add avocados, and place under the broiler for a minute.

Overall, the combination made for a nice decadent, but fairly fresh, topping for handmade, wheat pizza dough.

New Year Firsts

2012-01-15T19:30:00.002-05:00

I’m not a big one for New Year’s resolutions. This year, though, with moving to a new state, it seemed natural to think about life changes. Since so much of my life seems to center around food, you can guess where I decided to initiate change.

Well, the first resolution isn't directly about food and is just associated with food. That resolution was to make more off an effort to use reusable bags. To do that, I just need to get into the routine of putting the bags in my car and remembering to then take them into the store.

Sponge

The second resolution was to start making my own bread. The commitment to make my own bread came about because of Michael Pollan’s philosophy that you not eat anything that you don’t recognize as food. Sure, store bread looks like food, but Pollan discusses how too many of the ingredients in the average loaf of bagged bread look nothing like recognizable food components.

As well as being healthier, it can be more cost effective to make your own bread. Now, with living in a two person household and needing to pack lunches regularly, having something that is affordable and better for us just makes sense.

For those of you who follow me on Twitter and Facebook, you know that I eased into making my own bread by making pizza dough. That proved to be a lot of fun and I’ll give you all the details about making it on Tuesday.

Friday, I took the next big step by making a loaf of whole wheat bread, solo. I say solo because my friend Ellie was nice enough to walk me through making a “no knead” bread before I left Virginia. That will probably become my default way of making bread because it was unbelievably easy. Plus, you can make up the dough and let it hang out in the fridge for a couple of days thus allowing you to just pull off dough as you need bread.

First Rising

Before I fully commit to the “no knead” method, I wanted to try making a kneading style bread at least once so that I can compare. So, I went to a former “bread making bible,” the Tassajara Bread Book by Edward Espe Brown. This book is a pretty fantastic “everything you wanted to know about bread” and all of the variations. He starts with a basic yeast base and then tweaks and adds to make all sorts of bread combinations. It also comes with info on scones, sweet and savory breads, and details on rolls and stuffed breads.

This recipes has brown sugar, half wheat and half white flour, salt, olive oil, and dried milk. I did like kneading and patiently rising the dough, however I'd like to bring in the mixer to start the sponge (which requires you stir it 100 times).

The end product looked beautiful, but needs some tweaking. For one, the cook time was for two loaves, and so I should have reduced it. I also learned my lesson about covering the bread with a damp cloth. By the end of the rising, I had a bit of bread skin on the dough that kept the dough from binding with itself. This caused the bread, when cooked, to kind of fall apart where the skin line was.

Cook and learn. That is the motto of food exploration.

Overall, with its successes and failure, there really is nothing quite like having a sandwich made with bread your fixed from scratch. Also, though I’m sure it has been said before, there is something really miraculous about making a loaf of bread. You start with just flour--loose, formless powder. You end up with something to eat and enjoy that has form and purpose. That is a pretty amazing transformation.

I think this is a New Year’s resolution worth keeping.

Food Photo Friday: Jan. 12th

2012-01-13T10:00:00.000-05:00

For the first Food Photo Friday of the new year, I'm featuring a picture from the blog Life with Mel. Mel, supported by her very cute dog Pippy, has a great food blog that tracks her "pilgrimage toward Cooking Perfection." Not only a great tagline, but her blog reflects her adventures through learning how to be a better cook, and I think that is a quest that many readers can relate to.

The picture I chose from Mel's blog is a picture that she posted on Food Frenzy. The picture struck me because it combined two of my favorite things--pancakes and bacon. Not only is it a great combination of ingredients, but the photo itself is really noteworthy. The nice juxtaposition of circles and lines as well as the contrast of warm and cool colors makes this a very yummy picture to look at.
Thanks to Mel for allowing me to feature her picture. Please check out her post on making "Bacon Pancake Sticks." Such a marvelous idea.

Also, if you have any pictures you'd like to nominate for the next Food Photo Friday, please send me an email (downhomefoodie@gmail.com) or leave a link in the comment area.

Southwest Pit BBQ

2012-01-11T19:43:00.002-05:00

Before moving to Lincoln, NE, I went to Restaurant.com’s website while they were having a Christmas sale to stock up on gift certificates to restaurants I wanted to try. The first one on my list to try was Southwest Pit BBQ on P and 16th.

Given that Lincoln is the home of Ribfest, I figured any bbq places in town have high standards. So, I was pretty excited to get to load up on all the different smoky options that Southwest has to offer. Because of having to spend $35 to use the gift certificate, Dennis and I got an excuse to try a lot. Given the very reasonable prices on the sandwiches and sides, getting to $35 was a little tricky to do. To get a full sample, we ordered a full slab of ribs, 10 wings, one brisket sandwich, one pulled pork sandwich, coleslaw, and potato salad.

After sampling everything, I had rather mixed feelings. All the meats are incredibly tender. The ribs and wings just melt off the bone and the brisket and pulled port are incredibly moist. There is a nice touch of smoke and that helps give the meat a little depth.

The con is the sauce and flavor. Everything felt a little under seasoned. The sauce, that was on all four meat options, simply lacked depth. Even so basic as a tad more salt and pepper and spice would have gone a long way to bring out more of a savory quality.

All in all, a good deal and not a bad place to pick up a pulled pork sandwich in a pinch. However, for the most have bbq in town, I think I’ll keep looking.

Spicy Corn Chowder

2012-01-09T14:04:00.000-05:00

This is an adaptation of corn chowder that makes it more Mexican in theme. Because of partially pureeing the black beans, it is not the prettiest of soups. You may want to leave the beans out till after the puree to help keep them intact and the aesthetic a little more vibrant. Instead of bread or crackers, it is really great served with Blue or Sweet Potato Tortilla Chips.

Ingredients

2 medium red potatoes, cut into small pieces

2 ½ cups water

½ tsp salt

2 tbls. olive oil

3 celery stalks (about ½ cup), diced

1 Poblano pepper (about ½ cup), diced

½ cup carrots, diced

½ onion, diced

1 15-oz can black beans

1 18-oz bag frozen corn

1 cup white wine

4 cups vegetable stock

¼ tsp red pepper flakes (more to taste)

1 tsp. oregano

Salt and pepper to taste

½ cup salsa

1 cup milk

Directions:

In a medium pan, place potatoes, water, and salt. Bring to a boil and cook for around 5 minutes, until the potatoes are partially cooked (or still give slight resistance to fork).

While potatoes are cooking, in a large soup pot (4 qt. or more) over medium heat sweat celery, poblano, carrots, and onions for about 5 minutes. Then add red pepper flakes, oregano, salt and pepper, frozen corn, beans, and white wine. Cook for about 5 minutes.
By now the potatoes should be done. Add potatoes and their water to the soup as well as the vegetable broth. Bring to a boil then reduce to a simmer.

After simmering for 45 minutes or so, place half of the soup in a bowl. In the pot, take a hand blender and puree the soup. Then, return the half that is not pureed back to the pot. At this point, add the salsa and milk and cook on low for another 10 minutes or so.

Thelma's Chicken and Waffles

2012-01-07T20:27:00.000-05:00

Roscoe's Chicken and Waffles

I first had Chicken and Waffles at Roscoe’s Chicken and Waffles in Los Angelos. I was visiting a friend who lived in Orange County and of the few list of things I was determined to do, Roscoe’s was the top. Though it may sound like a strange combination, it is the best of all worlds when done well. Crispy fried breading, salty savory chicken, waffles that are crunchy outside and squishy inside, and syrupy sweet maple goodness drizzled on top. It is breakfast, lunch, and dinner, all on one plate.

Chicken and Waffles has a pretty intriguing history. One source said that it harkens back to the early 1800’s. However, another source contradicts that, claiming that there is no mention of any Chicken and Waffles recipes in Mrs. Porter’s Southern Cooking (1871) or What Mrs. Fisher Knows About Old Southern Cooking (1881), two of the earliest African American recipe texts. Other histories credit Wells Supper Club with the raise of Chicken and Waffles by serving late for dinner, early for breakfast meal to jazz musicians.

In my last visit to Roanoke, Mom and Dad wanted to take my boyfriend and I out for lunch. In brainstorming where to go, I just so happened to walk by Thelma’s Chicken and Waffles while in Downtown Roanoke. Since I had never eaten there and I’m such a big fan of this flavorful and soulful combination, it just made sense to give it a whirl.

Thelma’s Chicken and Waffles has been around Roanoke for a quite a while, but has only recently moved to its Downtown location. You feel like you’ve been welcomed into someone’s home from the moment you walk in the door. Friendly smiles great you and soul food exuberance is apparent in all the staff. They boast of serving the “true flavor of the south” and the menu reflects that joy.

Although lots of great looking items on the menu, I was there on a mission and that mission was Chicken and Waffles. Luckily, a waffle with a fried piece of boneless breast was on special, and so all four of us ordered up a plate. Dennis and I go the side of potatoes; Mom and Dad got fried apples.

All of us agreed, the Chicken and Waffles were awesome. The chicken had a great balance of spice, pepper, and saltiness, using a tasty crunchy outside to hide a juicy chicken inside. When you cut the fried chicken, juices just ooze into the sofy, slightly sweet waffle below. Mom and Dad loved the fried apples that were decadent and delicious, and Dennis and I loved the potatoes. The “fried potatoes” aren’t really like fried potatoes at all. Instead of little cubes or slices of potatoes, it is more like a potato mash with seasoning and a little onion--such a perfect side bite to the Chicken and Waffles.

While eating, I noticed there were two definitive approaches to consuming Chicken and Waffles. Dad and I cut up the chicken breasts in smaller pieces and distributed them over the waffles so that each bite of waffle was topped by a piece of chicken. Mom and Dennis kept the chicken on the side, slicing off a bit of chicken and placing it over a bite of waffle, keeping both waffle and chicken independent until the moment of the bite.

In sitting back in the booth, enjoying a post sweet and fried high, I wondered how many tasty meals we all missed by not having gone to Thelma’s earlier. On the website, Thelma’s ends the commercial that they are the place “where the food is for thought and it is always a family affair.” That is the best punchline to experience eating there. Don’t make the mistake I made by not trying Thelma’s. I don’t want you to live with that kind of regret.

Roanoke Date Night

2012-01-05T19:42:00.002-05:00

Before Christmas, I was spending time with my parents before moving. While staying with them, I joined them on their Friday “date night.” Most Friday’s, Mom and Dad start the evening at Burger in the Square and then head to dessert at Yogurt Café, making for a great food night of heavy and light.

Burger in the Square

Burger in the Square is one of the best places in Roanoke to get a hamburger. The website even goes so far as to say that they are Roanoke’s “most awarded burger,” and I’d believe it. Nothing fancy, they just serve good quality hamburgers. This shows in the their 3 rules: 1.) beef is ground fresh everday; 2.) they always inspect the ingredients; and 3.) they treat the customers like they were friends. The third rule in particular true; the woman taking my parents order knew they were regulars and remembered what they usually order.

I’ve been their twice and tried two different burgers. Most recently, I got “The Three Cheese Burger,” featuring Provolone, Swiss (although I substituted Pepper Jack), and American. This is a super cheesy burger (as the picture shows) and has long strands of gooey goodness that stretch out with each bite. It is so cheesy that if you aren’t careful, the bun might just slide off.

Though good, the burger I got on a previous visit, “The BBQ Barbeque Burger,” was my favorite. I love bbq sauce and I love bacon, so how could those two things on a perfectly cooked juicy burger be a bad choice?

Yogurt Café

Like many, I’m a fan of the new wave of frozen yogurt cooling the country. Although it can very easily turn into a less that financially fiscal dessert if you pile on too many toppings, as a modest post palate teaser it can be a great way of a little something sweet and satisfying. After a big ole cheesy burger, frozen yogurt can be especially pleasing.

Mom and Dad’s frozen yogurt stand of choice is The Yogurt Café, which is near Burger in the Square. They usually keep about eight yogurt flavors, with the eight split up into sets of two for twisting options. Then, there are crunchy cereal topping options (like Cinnamon Toast Crunch, Fruit Loops, and Cookie Crips), the more traditional toppings like fruit, nuts, and sprinkle variations, as well as a warm section for hot butterscotch, fudge, and caramel.

I wanted to try a twist of the mint yogurt with the blueberry and top it with fruit and nuts, but Dad thought that sounded weird. And, truth be told, I’m a sucker for warm caramel and butterscotch, which wouldn’t have worked with mint and blueberry. So, I got the Cake and Cappuchino twist topped with nuts and caramel--warm, yummy, melty goodness.

All in all, a great combination and I can see why it is my parent’s Friday night combination of choice. I was just lucky they let me come along!

White Oak Tea Tavern

2012-01-03T10:00:00.000-05:00

Tucked away in Troutville, VA, in a tall, thin, old style log building that was built in 1783, lies a quaint, dainty tea room. Containing only about five tables in one room with a couple tables in an upstairs room, the White Oak Tea Tavern offers the tea room classics you would come to expect, and some that you might not.

For those wanting a tea experience, there is a shelving unit that features about 14 black teas, 3 green teas, 4 fruit teas, and 2 whites. Several things remind you that White Oak takes their tea seriously. You can smell each tea before you order. The tea pots are clear so that you can watch the gradual changes in hue. The biggest tell, each table has a gadget that has three sand timers to gauge how long you want your tea to seep. When served, the waitress will recommend which timing option goes best with the tea, and the tea pot is rigged to raise the tea out of the water to stop brewing.

In a previous summer visit, my parents and I all got the iced tea of the day which was blueberry. Fruit teas always worry me a little because they can be syrupy and artificial tasting. This tea had a slight blue tone, but carried a refreshing hint of fresh blueberries. Pairing a subtle fruit note with a mellow black tea, the tea tastes blueberries having seeped in black tea. For this visit, I got the seasonal appropriate hot option, Wassail. White Oak makes their Wassail with White Oak tisane, cloves, cinnamon sticks, sugar, and water. I think they could cut back a little on the sugar, but I loved the mixture of warm, bright, fruit, and spice. My Dad described it best as a cross between cranberries and cherry with a touch of orange.

Wassail

Food options are limited to two chicken salad variations—hot and cold—and develop your own sandwich or build your own bagel concoction. I really have come to appreciate places that offer just a couple of menu options. It represents a certain care in honing those few items as well as pride in doing them well.

My parents got the cold chicken salad, the “Chilled Cranberry-Almondine Chicken Salad.” The description of the cranberry chicken salad boasts that it is made of 21 ingredients. Between the three of us, my family got to about 16: water chestnuts, three kinds of nuts, dried cranberries, onions, spices, etc. After brainstorming for the course of the meal, though, we couldn’t quite figure out the rest. Together, the concoction is more savory than sweet and is served with a carboliciously satisfying, freshly baked “paesano” Italian bread and an oil-balsamic dipping sauce.

Since Mom and Dad got the cold, I tried the warm chicken salad option: the "Baked Spinach and Artichoke Chicken Salad" that is cooked in a paesano bread bowl. The effect is something that is warm, gooey, rich, and deeply satisfying. The combination of squishy light bread and rich sauce with big chunks of chicken, artichoke, and swirled with spinach is an effect to be savored and relished. I don’t often allow myself such a carby and creamy luxury, but I figured I owed it to my blog community to take one for the team.

White Oak Tea Tavern makes a great place for those wanting to relax with some tea or enjoy a meal. Make sure to call ahead and make a reservation because table availability is limited. The helpful staff will do their best to make you feel at home and you will enjoy this quaint, simple definition of a tea room experience. My Mom described White Oak Tea Tavern as having a homey feel with a step back in time, and I think upon visit that you’ll agree with this observation.

Wild Wolf Brewery

2012-01-01T13:31:00.000-05:00

The Brew Ridge Trail is the series of breweries and cidery that runs from Nelson County to Crozet to Charlottesville. I’ve been to three on the trail--Devil’s Backbone, Blue Mountain, and Starr Hill—but hadn’t been to Albemarle Cider Works and Wild Wolf. Since I was completing my “bucket list” of wineries and breweries, Ellie and I went to Wild Wolf.

For a long time, Wild Wolf Brewing Company was in a smaller location, but recently opened a permanent home in an old, refurbished school house. Also on the property are five tobacco barns that have been refurbished and turned into boutiques. The whole property is a great statement to found spaces and revitalizing the old.

Wild Wolf has both a BrewPub and Sports Bar. Originally, Ellie and I had planned to just have a snack and try the beers, but the trip to White Hall had been such an adventure that a full meal seemed in order.

Because this was my one shot, I wanted to do a tasting to sample all the beers. I tried the main five for $5 and then paid an extra $1.50 to try the seasonal beer, the Double Saison. The five beers were four Wild Wolf creations—Autumn Ale, Pils, Howling Pumpkin, and a Porter—and a guest beer called the Hoppyum by Foothills Brewing Company. Each had very different flavors. . . .

Hoppyum: I’m not a big fan of IPA’s, and the Hoppyum was a little too bitter with strong grapefruit notes for my taste.
Wild Wolf Pils: Clean, smooth, with a slight corn finish.
Howling Pumpkin: Very interesting with a strong pumpkin flavor. Good for sipping in the fall while enjoying the foliage.
Wild Wolf Porter: The favorite. Coffee notes and full body, but not a porter that leaves you feeling full.
Autumn Ale: A good standard red and somewhat like Killian’s Irish. Overall, a very nice sipping beer
Double Saison: Lots of honey and peaches, making for a sweet beer. On first sip, Ellie and I were big fans and then it got a little too sweet for a before dinner or sipping beer. Better with food to help cut the sweetness.

As well as interesting beers, I enjoyed the food. Full of exciting appetizer options, like Root Beer BBQ wings or mussels and chorizo, and entree options, like butternut squash risotto or seared salmon with cheesy polenta, but I decided to try the “Veg Delight.” The “Veg Delight” is a sandwich of puffy bread, basil marinated tofu, portabella mushroom, parmesan, spinach, and a slight dressing. Although tofu sandwiches are very hit or miss, this was really satisfying. Although the roll was a little too much bread, the tofu was flavorful, the mushroom rich, and the combination satiating. Served with a side of seasonal vegetables consisting of Romanesco, cheddar, and purple cauliflower, it was a very appeasing and fabulous meal.

Wild Wolf confirmed a hypothesis I’ve had. Route 151, the road the runs through Nelson County, is turning into a must visit for the microbrewery crowd. Within about 45 minutes, you can hit three fantastic breweries and enjoy both well-developed beers and menus. Just make sure to pace yourself and enjoy the scenery.