A SECOND TASTE OF HOME COOKING

Posted in Beef, Pasta & Noodles, Pork by sallybr

On my most recent adventure in The Secret Recipe Club, I had a hard time deciding between two recipes from my assigned blog, “A Taste of Home Cooking”. I went with Orange and Rosemary Pork Tenderloin, but couldn’t wait to make possibility number 2, a recipe that took me straight back to my California days.

This might surprise you, but when I arrived in the US for the first time in 1986, both me and my former husband had zero experience with frozen dinners, as they didn’t exist in Brazil back then. We were amazed! Those cute little boxes ready to warm up and enjoy, so many options, so convenient! We went TV-dinner-crazy, trying all sorts of brands and styles of cuisine. Once the thrill of the novelty passed, we went back to our regular approach of home-cooked meals, but I never lost a soft spot for “Swedish Meatballs with Noodles”. That little frozen box, and Velveeta (there, I said it!) are a bit disturbing for a food blogger to love, but… I am guilty on both counts. I’ve got nothing to say in my defense about Velveeta, but I’m redeeming myself on frozen dinners with this home-cooked version of a favorite classic.

SWEDISH MEATBALLS AND EGG NOODLES
( from A Taste of Home Cooking, original recipe from Rachael Ray)

for the meatballs:
1/2 pound ground beef
1/2 pound ground pork
1/2 cup bread crumbs
1 egg, beaten
1 small onion, finely chopped (I used 1 shallot)
A few drops Worcestershire sauce (I used 1 tsp)
Salt and pepper

for the sauce:
3 tablespoons butter
2 tablespoons flour
1/2 cup dry sherry
1 cup beef broth
Salt and pepper
1 teaspoon Dijon mustard
1/2 cup sour cream (I reduced to 1/4 cup)

1 bag wide egg noodles (I used fettuccine)
1 tablespoon butter

Heat the oven to 400 F.

Mix all the ingredients for the meatballs in a bowl, and form bite-size balls, placing them on a baking sheet lined with parchment paper or aluminum foil. Bake for 12 to 15 minutes, turning them midway through cooking time.

As the meatballs bake, boil water for the pasta and start preparing the sauce. Melt the butter over medium heat, sprinkle the flour over it, and cook for a couple of minutes, whisking constantly. Slowly add sherry and whisk until the sauce reduces by half. Add beef broth in a slow stream and continue stirring until the sauce thickens enough to lightly coat the back of a spoon. Turn off heat and add salt and pepper to taste, Dijon mustard and sour cream.

Once the noodles are cooked, drain them and toss with butter. Turn a low heat under the sauce to gently warm it, add the baked meatballs to the sauce, stir to coat, and serve over pasta.

ENJOY!

to print the recipe, click here

Comments: This was a delicious meal, quick and simple to prepare. Next time, I will make two small adjustments: bake the meatballs slightly less, so they will be lighter in color, and use the full amount of sour cream in the sauce.

Just as I expected, this meal brought memories of my first few months in the US, when I could barely communicate in English, and struggled to adjust to a new environment. I had no idea that 26 years later I’d be writing a blog about it, especially because the term blog didn’t exist. 😉

If A Taste of Home Cooking is not on your list of blogs to visit, jump right over, she’s got a ton of great recipes to share!

ONE YEAR AGO: Italian Easter Pie

TWO YEARS AGO: Black Olive Bialy

STILL GOT STOUT?

Not too long ago I told you we got a bottle of stout beer as a gift from one of our graduate students. It turns out Chuck didn’t just give us one bottle, but three. My stud husband insisted on drinking one of them (the nerve!), so I was left with only two for my cooking adventures. Clearly, I endure a lot to keep our marriage happy. 😉 Having made a chocolate cake with the first bottle, I wanted to switch gears and use the other in a savory recipe. After a quick search on my scary-long list of “to make soon” recipes, I found exactly what I was hoping for: a brisket with a bourbon glaze, and a stout-based braising liquid. Irresistible.

BRAISED BRISKET WITH BOURBON-APRICOT GLAZE
(adapted from Bon Appetit, February 2012)

for the dry rub:
1 tablespoon plus 1 teaspoon kosher salt
1 teaspoon ground black pepper
1/2 teaspoon smoked paprika
1/8 teaspoon ground cinnamon

for the meat:
1 flat-cut brisket (about 4-pounds, with 1/3 inch top fat layer kept intact)
2 tablespoons grapeseed oil, divided
2 chopped shallots
1 garlic clove, smashed
2 cups water
2 cups beef stock
1 bottle stout beer (12 ounces)
3/4 cup bourbon
1/4 cup (packed) light brown sugar
1/4 cup soy sauce
6 large sprigs thyme
3 celery stalks, chopped
4 plum tomatoes, chopped
4 large carrots, chopped
1 tablespoon balsamic vinegar

for the glaze:
1/2 cup apricot preserves
2 teaspoons bourbon
Kosher salt and freshly ground black pepper
Mix all ingredients for the rub in a small bowl, and rub the brisket all over with it. Cover and place in the refrigerator from 2 hours to overnight. Remove to room temperature 1 hour before you start cooking.

Heat the oven to 325 F. Heat 1 tablespoon of grapeseed oil on a large, oven-proof pot until very hot. Add the brisket, fat side down, and cook undisturbed for about 6 minutes, until golden brown. Turn the meat over and cook for 4 to 5 more minutes. Remove the meat to a plate and tent lightly with aluminum foil.

Reduce heat to medium and add remaining 1 tablespoon oil. Add shallots and garlic. Cook, stirring occasionally for about 5 minutes. Add water, beef broth and all remaining ingredients. Bring liquid to a simmer. Return brisket to pot. Cover and transfer to oven.

Braise until brisket is very tender to the touch but still holds its shape, about 4 and a half hours. Using a large spatula, transfer brisket, fat side up, to a large plate. Strain the braising liquid into a large bowl. Return liquid to pot, bring to a simmer, and cook until reduced to 2 cups, about 15 minutes. Score fat side of brisket by cutting a crosshatch pattern. Return brisket, fat side up, to pot with reduced braising liquid.

Make the glaze by transferring 1/4 cup of the braising liquid to a blender, and pureeing with the apricot preserves and the bourbon. Season with salt and pepper. Preheat broiler. Spread 3–4 tablespoons glaze on top of brisket with a silicone brush. Broil brisket in pot until browned and glazed, watching carefully to prevent burning, 4–5 minutes.

Transfer brisket to a cutting board. Slice against the grain and transfer to a large platter. Ladle braising liquid over. Drizzle remaining glaze on top, if desired.

ENJOY!

to print the recipe, click here

Comments: You can braise the meat until it is still firm enough to serve in slices as indicated in the recipe, or allow it to go a little longer in the oven until it starts to fall apart. Full disclosure: I intended to follow recipe as originally written, but someone invited me to go to Home Depot to get just a couple of things we needed around the house. The detour was longer than I anticipated, and by the time we got home, the brisket had passed the point of “sliceability”. We didn’t mind at all, meat that shreds into the braising sauce is hard to beat.

Leftovers were absolutely amazing. I cooked some noodles for the second time around, and used the braising liquid as my pasta sauce. I salivate as I type this and remember the deliciousness of that meal. Another great use for leftovers would be a moussaka type dish, as this one made last month by Celia. The season for long braises is pretty much over, so this was a fantastic recipe to wrap the month of March.

ONE YEAR AGO: The Real Vodka Sauce

TWO YEARS AGO: Spring Rolls on a Spring Day

27Jun2011

KOREAN BARBECUE BURGER

Posted in Beef, Burgers & Sandwiches by sallybr

Coming back home to our kitchen was wonderful, of course, but coming back to my 6 shelves of cookbooks was almost as good! Whenever I got tired of unpacking and organizing stuff, I would take a “cookbook-break” – not really opening any of them to avoid getting too distracted, but just looking at the titles and trying to remember my favorite recipes inside. That led me to the shocking realization that quite a few books remain “uncooked from.” One of my goals – which I intend to take without pressure – is to bring them to life in our kitchen. The first one was The Steamy Kitchen Cookbook, a colorful, fun book written by Jaden Hair. I’ve had it for a couple of years, inside I found a small card with quite a few page numbers market “to try soon.” No one can say I lack good intentions. 😉

KOREAN BARBECUE-STYLE BURGER
(adapted from The Steamy Kitchen Cookbook)

1 + 1/2 pounds ground beef
1 Tsp finely minced garlic
2 Tbs minced ginger
2 + 1/2 Tbs soy sauce
2 + 1/2 Tbs brown sugar
3 Tbs finely minced green onions
3 tsp sesame seeds
1/4 to 1/2 tsp salt
freshly ground black pepper
4 hamburger buns

for the pickled veggies
1 cup matchstick cut carrots
1 cup matchstick cut cucumber
1/2 tsp sesame seeds
4 tsp rice vinegar
1/2 tsp sugar

Mix the ground beef with the garlic, ginger, soy sauce, brown sugar, green onion, sesame seeds, salt and pepper. Try to mix it gently, but incorporating the ingredients well. Divide the mixture in 4 equal portions and shape them as patties, making a small indentation in the center, as you see in this photo. Let the meat rest while you prepare the quick veggie pickle by mixing all the ingredients in a bowl. Wait 5-10 minutes and the pickle will be ready.

Cook the hamburger on a hot grill or on a frying pan with a little oil, for 5 to 6 minutes per side. Serve with the carrot-cucumber pickle and other toppings of your choice.

ENJOY!

to print the recipe, click here

Comments: My main modification in the recipe was to reduce a little the amount of garlic – in case you didn’t notice, we tend to use garlic with a lot more restraint than most cooks – and also the amount of ginger. In her recipe, she used 3 tablespoons of ginger and we both thought even 2 Tbs was a little much, the ginger taste is quite pronounced. If you are more of a purist when it comes to tasting the meat first, consider reducing it further. The hamburger turns out moist, succulent, the brown sugar/soy imparts a beautiful color.

I had to refrain from eating the pickled carrot/cucumber by the spoonful. Loved it! It goes perfectly with the burger. If you find good quality kimchi, consider that as a topping too.

Summer is hamburger season by definition, and the 4th of July is right at the corner, so this could be a nice change of pace for the usual burger, celebrating the melting pot of cultures this country is all about!

ONE YEAR AGO: A twist on pesto

TWO YEARS AGO: When life gives you chard…

18Nov2010

SHOW-STOPPING SPAGHETTI AND MEATBALLS

Posted in Beef, Pasta & Noodles by sallybr

If you’re tempted to skip this post because spaghetti and meatballs are too pedestrian, don’t do it! This was the best dinner I’ve cooked in weeks! The first bite took me back to a small Italian trattoria where I had this dish years ago. These meatballs are tender, moist, flavorful, and the tomato sauce (note: contains neither onion nor garlic) gets a lift from the addition of capers. It’s so simple that you’ll be shocked at how flavorful it is! The recipe comes from the latest issue of Food and Wine, with small modifications that, modesty aside, worked quite well. It was a perfect dinner-date recipe for Saturday night. Uncork the chianti and let the music play…

SPAGHETTI AND ITALIAN MEATBALLS IN TOMATO CAPER SAUCE
(adapted from Food and Wine, original recipe from Massimiliano Alajmo)

for the sauce:
1 can of whole, peeled tomatoes (28 oz)
2 Tbs olive oil
1 Tbs capers, drained and chopped
1 tsp dried oregano
salt and pepper

for the meatballs:
1/2 cup white bread, crust removed, roughly diced
3-5 Tbs milk
1/2 pound ground pork
1/2 pound ground beef
1 egg, beaten
8 pitted kalamata olives, diced
1/8 cup freshly grated Parmiggiano cheese
2 Tbs fresh parsley leaves, minced
1 tsp salt

Puree the tomatoes in a blender or food processor. Heat the olive oil in a large skillet, add the tomatoes and bring to a boil. Simmer for 5 minutes, add the capers and oregano. Simmer for a couple more minutes, season with salt and pepper and keep warm while you prepare the meatballs.

Cover the bread with milk: soak it well. Drain any excess and reserve the bread. In a large bowl, mix both types of meat, add the softened bread, egg, olives, cheese, parsley, and salt. Wet your hands with cold water and very gently form the mixture into 1.5 inch diameter meatballs. You can prepare the meatballs hours in advance.

Line a baking sheet with parchment paper (or aluminum foil) and bake the meatballs in a 400F oven for 20 minutes, turning them once during baking. Remove them from the oven, and transfer to the skillet with the tomato sauce. Gently simmer the meatballs and sauce together for 10 to 15 minutes over gentle heat.

Meanwhile, boil some spaghetti, drain, place back in the pan and add some of the tomato sauce. Place back on top of the stove to heat pasta and sauce together for a couple of minutes. Transfer to a serving dish, add the meatballs, and serve with fresh Parmiggiano cheese.

(makes 15 meatballs, 3-4 servings, depending on who is eating… 😉

ENJOY!

to print the recipe, click here

Comments: My modifications involved baking, instead of frying the meatballs, and simmering them in tomato sauce afterward. This is my secret to great meatballs, without the harsh outer surface often associated with the fried version. I’ve seen (and tried) recipes in which the meatballs are cooked in the sauce from beginning to end, but the oven-roasting in my version intensifies their flavor and color.

I also increased the amount of black olives in the meatball mixture. The original recipe called for two olives (!!!!). Sorry, but two diced olives in a pound of meat doesn’t do it for us, Kalamata-lovers that we are. Feel free to adapt to your own tastes.

Chef Alajmo has two other recipes that made my mouth water in this issue of Food and Wine: Risotto with Capers and Espresso, and Pappardelle with Smoked Butter and Herbs. Makes me want to catch a plane to Italy and reserve a table for two at his restaurant, Le Calandre.

ONE YEAR AGO: Korean-Style Pork with Cabbage Slaw

14Jul2010

ANCHO-CHILE MARINADE: PLEASED TO MEAT YOU!

Posted in Beef by sallybr

This marinade rocks…and roll, hootchie koo! And it has all sorts of cool moves on the dance floor… In a single week, I made it twice, once for butterflied leg of lamb, and again a few days later for flank steak. Published in the June issue of Bon Appetit, it was just what the author promised: “this smoky grilled meat will be a delicious addition to your barbecue repertoire”.

GRILLED FLANK STEAK WITH ANCHO-CHILE MARINADE
(adapted from Bon Appetit, June 2010)

1/2 cup dry white wine
1/4 cup olive oil
2 garlic cloves, peeled
4 Tbs fresh oregano leaves
2 Tbs ancho chile powder
2 Tbs lemon juice
2 green onions
1 Tbs brown sugar
2 + 1/2 tsp salt
2 + 1/2 tsp black pepper
1 flank steak

Add the wine, oil, garlic, oregano, ancho chile powder, lemon juice, green onions, salt and pepper into a blender. Blend the mixture until smooth. Marvel at its color, and take a deep breath to indulge in the aroma…

Make very shallow diamond-shaped cuts on the surface of the flank steak. Transfer the marinade to a large dish that can hold the meat, place the meat inside and rub the marinade all over. Let it sit in the fridge from 2 to 12 hours.

Prepare a hot grill, cook the meat until medium-rare (5 minutes per side maximum). Let the meat rest for 10 minutes before slicing it thinly.

ENJOY!

to print the recipe, click here

Comments: Ancho chile powder might be my new found love in the kitchen. Smoky, funky and hot, but very pleasantly so. The brown sugar promotes a beautiful browning on the surface, and I’ve often been including it in my marinades these summer days. This ancho-chile version might go equally well on salmon, chicken, or even prawns. If you’re cooking a butterflied leg of lamb, allow the meat to marinade for a full 24 hours before grilling.

The flank steak? What a joy it is to eat! A succulent piece of tender, flavorful beef! We enjoyed ours with some simple zucchini sticks: this recipe without the yogurt sauce.

It was a tasty meal in less than 20 minutes, and my name isn’t even Ray! 😉

ONE YEAR AGO: The Handmade Loaf