I've got more chrome in my kitchen than Xzibit!

I have spent the past couple of days tweaking with my new espresso machine.  It makes a pretty darn good coffee drink.  It's so nice to be able to have an espresso at home and not pay upwards of 2 bucks for one.  It kind of looks like a robot.  A robot that delivers nutty, buttery, coffee goodness into my jittery hands. But alas, I must move on to more relevant things...

I made some cider glazed pork chops last night.  It's a pretty simple dish.  Paired it with a new invention of mine that I shall name, "belgian stovies."  Basically, the stovies are much like scotch stovies, but instead of the celery leaves and cress, I just added shredded brussels sprouts.   The chops are the easiest things in the world.  Just season with salt and pepper and saute in a hot pan with veg oil/olive oil. (I add a little veg oil to the olive so it will bring the smoke point up).  after both sides have been browned pour in a little cider (about 1/4 cup or less).  the cider will thicken as you go, make sure that you are flipping and basting the browned chops in this pan sauce every once in a while.  turn down to low, and depending on how much time you have for the rest of your meal, you may have to add a little bit more cider.  adjust the seasoning and you're golden. (oh, I almost forgot.  I cut the outside edges of the chops every 1/2 inch or so.  this helps the fat render quickly)

the stovies:  boil your potatoes (about 4 small) until fork tender.  empty about 3/4 of the cooking liquid.  Mash up a bit and add a big handful (3/4 cup?) of shredded brussels sprouts. stir well, and add some pepper. You did add a healthy bit of salt to your potato water before cooking, right?  Of course you did. So, leave it out for now.  stir, over lowish heat, every once in a while, adding more water if necessary.  once you have achieved a consistency you like (they should be somewhat creamy looking, if you mashed them up.) taste, and adjust salt if necessary.

Other newsworthy news:  yesterday was knife sharpening day.  it was much needed, too.  Razors, I tell you, razors.  actually I was thinking about posting some knife tips.  interested?  Also, I have some christmas money to spend and was thinking about picking up a flash memory video camera so I could post vid segments.  either that or I was going to buy a new skillet, or clothing, or a watch, or a wii.

DISH recommends:

Francis! Francis! espresso machines.  So far so good.  after I read the manual of course. when all else fails...you know the rest.   www.illyusa.com

cuisinart chef's stainless series.  My stainless saute pans of choice.  you can't go wrong here.  these will outlast you, my friend.  very workhorsey and stylish to boot.  14 inch skillet regularly 100 clams, now 40 bucks!  love this website.  www.cutleryandmore.com/cuisinart_cookware.html

a Recipe for deliciousness

Holiday pics. MMMMMMMM...that was a tasty beefy treat.  The beef burgundy I made went over well.  We served it with some sauteed broccoli and mashed potatoes.  Perfect.  I also made some epis (white and sesame) at work on christmas eve.  It is basically a baguette that has been cut down the spine and fanned out in opposite directions.  Excellent for dipping into the burgundy sauce.  There was so much good food that my head almost exploded.  We spent christmas evening at nance's for delicious pork roast.  The last reitz girl made a leek and mushroom galette that was magically delicious.  Where are the pics???  well, let's just say that it was all so good that it was gone before I thought to snag a photo.

Other newsworthy news:  Wife bought me an espresso machine for christmas!!!  SNAP!  francis! francis! X3.  now I just have to figure out how to use it.  Very cool, very sleek design.  I also scored a lot of other kitch goods such as a mandoline (sorry, fingertips), new crock pot,  pie dish, and new stick blender (mine was on the frizz).  Basically, I am ready to rock and roll.  I just have to clean the house first...after an espresso, it'll go way faster.

DISH recommends:

Beef Burgundy.  My brother liked this dish so much that he requested the recipe.  scroll down for the holy grail of beef stews.

Basic green veg saute.  My standby veggie method.  never fails.

Beef Bourguignonne (burgundy).  serves 4, but I usually make a giant batch.  I do this in 2-3 days, it tastes better and it's not so much work that way so chill...

hardware: dutch oven/wooden spoon/skillet/cheesecloth/kitchen twine/tongs

(spice rub)

1 Tbs dried Thyme

1 tsp kosher salt/sea salt

rounded tsp blk pepper

(bouquet garni)

1/2 outer green stalk of celery with leaves

3 sprigs of italian parsley (fresh parsley)

3 sprigs fresh thyme

1 bay leaf

the rest

about 2 lb of chuck roast

1 yellow onion

2 cloves garlic, minced

3 carrots (peeled and cut into 1 inch pieces, cut on the diagonal)

3 slices bacon 

1 tbs olive oil (or veg oil works too)

1-2 cups beef stock. (about 1 can)

12 oz. red wine. I like to use pinot noir here, or even bordeaux. but on this particular dish I used pinot noir.  I know, it's not burgundy, but still...

12 pearl onions

about 12 mushrooms, cleaned and quartered

for the roux

2tbs butter

2 tbs all purpose flour

Stage 1

here's your do: mix the ingredients for the herb rub together and set aside.  cut a decent sized square of cheese cloth (big enough to fit all the ingredients for the bouquet garni) and lay it out on your workspace. put the celery w/ leaves, parsley, fresh thyme, and bay leaf onto it and make a bundle.  tie the top together with the twine. (if you do not have any twine, you can always cut a thin piece of the cheesecloth, and get it wet, then tie it around the bundle.  this is what I usually have to do because wife has used my twine for some crafty purpose.) set aside.

Trim the roast of any ridiculously fatty parts, but remember to leave a bit on, for flavor and moistyness. cut into 2 inch chunks. season the meat liberally with the herb rub, let sit for about 30 minutes.

cut your veggies (onions-small dice, carrots) and set aside.  cut the bacon into thin strips. 

fry the bacon (in your dutch oven, on medium low, do not burn it!) in a little oil until brown and the fat has rendered. remove and drain on paper towels, saving about 2tbs of the fat (save the rest for later).  now, brown the beef on all sides, in batches, being careful not to burn the bottom of the pan, we want to use those tasties, soon.

as soon as your beef is done,  place in a bowl and then add your reserved bacon fat, or a little olive oil back to the pan and saute your onions and garlic until lightly brown (3-5 minutes)  scraping up the beefy bits from the bottom of the pan.  add your carrots and wine and stock, scraping the bottom of the pan with a wooden spoon to deglaze the beefy goodness.  add your bouquet garni and let the pan come to room temp.  refrigerate overnight, or even for a day or two.

Stage 2

if you are going to finish the dish today, then you need to defat your sauce now, if you are going to do the full 3 days, do it before the final heating.  the fat will have settled and hardened on the top.  simply scrape it off and discard. heat the oven to 350F.  The liquid in your pan needs to come about 3/4 of the way to the top of the meat mixture.  if it does not, just add more beef stock and wine.  put the mixture into the oven for about 1.5 hours for a small batch and 2 or more for a large. if not done, keep checking every 25 minutes. Because i make a fairly large portion, I have to put this all in a big roasting pan and cover with foil.  it usually takes at least 3 hours.  you want the meat to be fork tender.  let cool.  

Stage 3

using a slotted spoon or colander, separate your meat and veg from your sauce. make the roux with equal parts butter and flour, in a pan big enough to accommodate your sauce.  when the roux has darkened slightly and the flour taste is gone, add your sauce and heat until a thin gravy is achieved.  Don't use too much roux, you want this to be like a traditional gravy, it will thicken some as you combine everything back together. pour gravy back into dish with meat. set aside.

Blanch the pearl onions (with the skin on) in boiling water for 4 minutes, then place into cold water.  as soon as they are cool enough to handle, peel the skin and root end and place in a bowl.  Brown your pearl onions and mushrooms in butter and olive oil, until the mushrooms give up their juices and are golden brown.  combine with the rest of the dish.  and heat the final dish thoroughly.  Adjust the seasonings, it usually will need a bit more salt and peps, but do it to your liking.  Serve with mashed potatoes, or rice, or over egg noodles.

"meat me in Montauk!"

Today was a day...well, sometimes there's a day...sometimes there's a day...and sometimes there's a day for meat.  I seriously have no idea how I have time for typing this right now.  I made a quadruple batch of beef burgundy.  13 lbs of chuck roast went into that.  I had to rearrange my fridge just to fit it in.  I have no idea where I am going to put anything else.  Guess I should have thought of that.  also, I made 2 pate de campagne. (french country pate of ground pork, bacon, cognac, and ham).  Yumsters.  I've never had it, but seriously, how can that be bad?  I am also making a brisket for the festival of the lights...and latkes.  

to the foods:  cauliflower curry...mini whiskey glazed "meatloaves"..."jools pasta" from a jamie oliver recipe.  I hadn't made indian food in a while and I was inspired from amy's work party.  it was pretty tasty.  the whiskey meatloaves were made for wife, one of her favsies.  I also served those with a potato galette.  The tuna dish i have posted before, it is tasty...and easy.  i was going to write out some recipes, but I am pooped.  expect some holiday postings, fools!

Dish recommends:

Bon Appetit:  I just started getting this magazine.  Pretty good.  the pate recipe is from this.  We'll see...we'll see.

Sleep/relaxation:  I am looking forward to getting some of this, extra day off towards the end of the week...booyah!

 wife cannot even come close to eating a whole steak.  Actually, I can't either.  We usually buy large steaks and cut them down to make them more manageable.  I used my old standby method here.  Saute on both sides, deglaze the pan and then into the oven to finish.  Absolutely the best way to eat a steak.  I know that there are those of you who argue that the grill is the way to go, but you lose all of those flavorful drippings.  The grill is good, but this method wins out.  

I always let the steaks come to room temperature (or at least close) first.  It makes it so much easier to get an accurate cooking time/temperature.  Served with baked tates, sauteed broccoli and sugar snaps.  And baguette, of course.  Lots to do today.  Finish holiday shopping, cleanups, and start making some limoncello (inspired by marth).  

Speaking of homemade hooch, I made some peach liqueur that was finally done on saturday.  I was told that it turned out really well.  I gave it as a gift at wife's work party.  Which, by the way, was full of delicious Indian food.  Aneetha (amy's boss)  is Sri Lankan, and her mother prepared all of the food for the night.  It was amazing!  Like a wonderful indian buffet inside of someones home.  Chicken, salmon, lamb, cauliflower, samosas...all there, all tasty.  be jealous, fools. peaces.

DISH recommends:

TJ Maxx.  We pretty much did the bulk of our holiday shopping here.  Lots of sweet gifts, nice gifts, for cheaper than you could get at target or wal mart.  check it out.  you sometimes have to do some searching but it's worth it.

a hundred bad guys with swords!

Swordfish is one of my favsies.  It's very meaty in texture (like a fish steak, not a fish stick) and matches up well with about anything you want to throw at it.  This night, I threw some ground pistachios at it.  

This was a recipe that I use to make as a chef.  We used halibut and hazelnuts, but the basic process is the same.  The sauce on top is an  apple-thyme vinaigrette. The apples are brunoised (cubed super small) and mixed with apple cider vinegar, honey, olive oil, fresh thyme, s&p, and a little sugar.  It makes for a really nice sauce, and you serve it at room temperature, so it's something that you can make well ahead of time (just make sure to stir it again if the emulsion has settled).  Paired up the fish with some couscous.  Which, by the way, is really ridiculously easy and really tasty.  give it a go sometime.  I threw in the rest of my pistachios, dried cranberries, and sauteed zucchini.  After that was mixed up a bit, I added a little more olive oil tossed it into a hot skillet, making a sort of "fried couscous."  magically delicious, fools.  

DISH recommends:

orca bay frozen seafood:  ok, ok.  I know that fresh is always best, duh.  However, I live in the midwest, where beef is king and pork sits on the right hand side of the throne.  Do you know how hard/expensive it is to get really fresh, good looking fish here? NO. you don't.  so this is a decent alternative.  Wild caught.  wild night.

My life has gone to pot...roast.

I'm convinced that pot roast was invented for sundays.  By the end of the week, you want something comforting, filling and easy.  a pot roast takes about 15 minutes to prepare, and then you just chuck it in the oven for a couple of hours on super low heat.  booyah!  dinner.  done.  I particularly like the veg that goes with pot roast.  in fact, I can't get enough of it.  there is something about the fact that all the flavors melt into them that makes them irresistible.  I always sear the meat on all sides, seasoned however you like, and then remove it to a plate to hang out for a while.  Then to the dutch oven I seared the meat in I add:  1 small onion, chunked, 3 stalks of celery, sliced into 1 inch pieces. 3 carrots, same, 3-4 potatoes, cubed (large), healthy amounts of cracked pepper, sprinkle of kosh, beef stock/broth, and about half a beer, or wineglass of wine.  what about the other half of beer?  you'll figure it out. put the roast back on top. lid.  oven. 300-325.  2-3 hours.  delicious.  (time will depend on your roast size, best to check after 2 hours.)

DISH recommends:

Dutch oven.  I like Staub, la Cocotte.  LeCreuset comes in at a close second.  they're both expensive, but they're worth it.  cutleryandmore.com Staub-$199 and up (depending on size) Le Creuset- $209.95 and up (depending on size). quality only hurts once.  you'll replace cheap crap your whole life.

Parisian Macaroons

I have two things to say about Parisian Macaroons.  They're pretty much the cutest cookie on earth; And you should probably take a weekend off if you want to make them.  Are they really that cute? Yes.  Do they really suck to make?  yes.  They probably wouldn't have been that bad if we had just done a single batch and hadn't tried to do multiple colors and flavors.  however, we were a bit ambitious and by the end, we felt pretty defeated.  Wife did most of the work. (her cookies were prettier than mine).  Let's just say she is pickier than I am, and when it comes to this cookie, picky rules.  Basically, they are like a meringue, of sorts, with either a buttercream-ish filling or jam or ganache.  We did a few jam, but most of them were with the buttercream.  The green ones had pistachio and honey filling.  They were pretty fantastic.  I would like to make these again, but they are so demanding.  Perhaps we will try again with a better plan of attack.

Other newsworthy news:  we bought a chest freezer yesterday! Let the meat games begin!  Actually we were trying to clear space out of our freezer (to freeze the macaroons) when wife was startled to find 31 pounds of pork butt hanging around.  we decided that it might be a good idea to have a home for our meats of the world, so now they are resting gently downstairs by the washer and dryer.  back to the butts:  I am going to have an extreme sausage making party in the near future.  anyone interested?  I could probably use some help.  

DISH recommends:  

Kitchenaid professional 600.  one of my best pals in the kitchen.  true workhorse.  christmas is close, treat yourself, or your favorite cook. amazon.com $299 and up

silpat.  I wish I had at least one more of these (winks, nudges) cutleryandmore.com

Cuisinart 14 cup, brushed stainless steel food processor, $199 amazon.com.  need something minced, sliced, shredded into oblivion?  here's your do.

"It's a classic Chicken, Egg Situation."

Sooo...which one of these dishes came first?  The debate continues.  I had purchased some chicken the other day, and cut the breast meat up into paillards (basically, thin chicken strips).  sauteed them up and threw in some of the chicken stock I made a couple of days ago. excellent.  After the chicken was close to done, I set it aside and then deglazed the pan with some vermouth and after a few minutes, added a shot or two of heavy cream.  Makes for a pretty delicious gravy.  I know that sugar snap peas are not in season, but I don't care.  I love those things.  I like to eat them raw, like candy.  not that you eat candy in a raw state, I'm just saying...

Brought some brioche home the other day.  We had made a test batch for a restaurant that might start ordering it.  I don't particularly like brioche, but it makes the best french toast.  Paired up with some smoked gouda scrambies and some peaches that my mom put up this summer.  More posts, must...keep...typing...

DISH recommends:

cuisinart chef's classic nonstick open skillet with helper handle.  Amazon.com around $60.  This is the one I go to for sautéing meat, big batches of scrambies, giant fritattas, hashbrowns, etc. Just remember to use plastic or wooden utensils. Very, very good skillet to have around.

chili weather

It was COLD yesterday, wicked cold.  There is only one cure for a day like that...chili and cornbread.  Over the years, I've made lots of different types of chilis.  Pork, ground beef, all beef, vegetarian, chicken, turkey,  you name it.  With that said, this is the basic one that I always come back to.  The meat being used might change, but the basic make up is the same.  Onions, garlic, red pepper, pablano, chili powder, cumin, coriander, cilantro, s&p, and ibarra mexican chocolate.  I do add a can of plum tomatoes also.  I like chili that isn't overly tomatoey and sweet.  actually, I hate sweet chili.  I have no room in my life for that stuff.  

The cornbread is an adaptation from a rose levy recipe.  While I don't really acknowledge her as being an expert on bread, I will say that her recipes for quickbreads, cakes, muffins, etc., are pretty good.  I really like this one for cornbread.  it has a lot of sour cream in it that gives it a nice tang and moistness.  I usually put a tablespoon or two of honey in it also.

Other newsworthy news:  I stopped in at the Cafe Indigo (supplied with coffee from cultiva

) today to sample their latte tricks.  My friend Tamara works there and is quite the barista.  Good stuff.  So, check it out.

DISH recommends:Cafe Indigo, Latte, any size.

snuggin with buddies (dog buddies, that is) 

Staub, La Cocette, cutleryandmore.com.  Best when it comes to dutch ovens.  better than LeCreuset, in my opinion.  you won't regret the hefty price.  peaces.

They call it "wild game", but it doesn't hold a candle to "candyland" with my grandma.

I wasn't going to cook yesterday.  I had been thawing some meat my mom had given me (I think this was either elk or antelope, I can't remember) because I wanted to make chili.  I realized it was way too much for the job so I decided to make some mini burgers, or "sliders."  I love mini food.  In fact, sometimes I wish I was a giant just so I could eat things on a smaller scale.  I have wanted to (but probably never will) throw a tiny food party for years!  Anyway, I pattied these babies up and seasoned with a little balsamic, worcestershire, s&p, and sauteed them in a skillet.  After both sides had been browned, I threw in a little beef broth and let that reduce.  two purposes:  the liquid helps the meat cook faster, more evenly, and you get sort of a lovely sauce that coats the meat.  I also made some broccoli and roasted some russets.  Today was another long day at work.  Flour deliveries really suck the life out of me.  Especially after monday workouts.  Sleepy treats aplenty.  peaces.

DISH recommends:

swanson lower sodium beef broth, grocery stores everywhere.  While I always favor homemade stocks, beef and veal stocks aren't really cost effective for the home cook.  You have to have quite a few shank bones to make a good stock, and that's just not something that I have kicking around on a regular basis.  Swanson makes a darn good substitute, with not as much sodium as other brands.  If you'd like to take it a step further, you could always simmer some carrots, onions, celery (or even a few bones) for a richer taste.  

Once, Twice, Three times Biscotti.

 Well, actually, just two times biscotti, but that didn't sound so hot:)  Biscotti gets baked once, then cools, then you slice it and bake it again. Wife doesn't really like biscotti, unless she snitches some before the second bake.  Weird, huh?  Not to her.  This biscotti was white chocolate and dried cranberry.  Bring on the Joe!  I have been trying to enhance my photography skills.  Hope you all will notice in the coming months.  peaces.

Dish Recommends:

Silpat, cutleryandmore.com, $19.95

New "Dish Recommends" section, better STOCK up!

Last night I was rummaging around the ol' icebox, wondering what I could pair up with some risotto and veggies.  I stumbled across a bag of frozen shell-on shrimp that I had purchased a while ago and thought, "Eureka!"  I like shrimp.  Quite a bit.  I just forget about it. Growing up in the midwest, it's kind of difficult for me (and probably a lot of you fellow "landlubbers") to embrace seafood.  It is, however, something that I enjoy and something that I would really like to get a lot better at preparing.  Shrimp is great because you get a protein packed meal with hardly any fat.  

I had also spent an hour or two yesterday making homemade chicken stock.  I used to do the whole carrots, celery, and onions thing.  Fresh herbs, blah blah blah.  I even used to roast my bones with a little tomato paste for maximum caramely color.  Yeah, you really only need chicken backs, onions, bay leaves, and a cleaver.  Mostly the cleaver.  A couple of months ago I picked up a "Cooks Illustrated" Magazine, specifically on soups and stews.  It had a recipe in there that completely changed the way that I make chicken stock.  The best part?  It only takes about 1.5 hours instead of most of the day!  The key is to hack up chicken backs and wings/any other spare part(s) into about 3 inch pieces.  That robust, velvety chicken flavor that good restaurants add into your meals, that's stock, and that flavor is derived from the marrow.  It makes all the difference.  By now, I hope you are buying whole chickens.  Cut them up yourself, and save the parts you will not be using (mostly the backs, sometimes I use the wings for stock too) in a gallon ziploc and chuck it in the freezer until you have enough backs to make stock (I usually wait until I have about four backs).

ok, back to food:

I made some basic risotto and while that was finishing up, I sauteed some green beans with very thinly sliced garlic and minced red bell pepper.  After about 3-4 minutes, I added the shrimp and seasoned the mixture up with some s&p, cajun seasoning, and some smoked paprika.  It was really easy and really good. A light and clean meal after a thanksgiving weekend was really nice.  

Well, time to go work out.  If you take anything away from this post, please let it be that you will start buying whole chickens.  I can't think of a better way to get the most out of your time in the kitchen.

Also, I am going to start a little "Dish Recommends" section at the end of my posts that contains suggestions on related products that will make your cooking life that much easier.

Dish recommends:

Global Meat clever (It really makes easy work of hacking up bones.) (6 inch, $120.95 cutleryandmore.com) I know, it's expensive, but it will last your lifetime, and be worth it in the end.

Knife skills Illustrated (very thorough illustrations on chicken fabrication, not to mention everything else on the planet that needs knife work) (amazon.com, $19.77, new)