Category Archives: Eat – Cooking

Apr 10 2013
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Eat - Cooking, Life

The Steak That Love Made — April Food Inspiration

duck fat potatoesThis is the steak that love made. Why?

For Valentine’s Day, I gave K two lbs of grass-fed Waygu beef steaks. Last weekend, I was at a conference all day. I was presenting and networking and learning and in my business element from early in the morning until dinner time. When I came home, exhausted and exhilarated with possibility, my wonderful husband was preparing this steak. He generously salted and peppered it and added a big knob of truffle butter. Then he sealed and sous vide it for six hours at 130 degrees. During the last hour and a half, he sealed and sous vide some potatoes as well. Then, right before we ate (as I was taking a cat nap), he seared the steak in a hot pan and fried the potatoes in duck fat.

This steak was like eating butter — a perfect medium rare. It was simply the best steak I’ve ever eaten in my entire life. The potatoes were clean and salty and crisp. I gave my hubby the gift of steak and he gave me the gift of a perfect meal. He truly did that cow justice. And that’s why this is the steak that love made.

 

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Apr 03 2013
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Eat - Cooking, Life

Florida Citrus – April Food Inspiration

After a REALLY long winter, spring is just now (slowly) arriving in Minnesota. I think the gift box of oranges we received from Florida helped usher in the sunshine!

florida citrus label

If you’re traveling and at a loss as to what to bring back for your friends and loved ones, go with food native to where you’re visiting. It doesn’t gather dust and it always elicits a smile.

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Apr 02 2013
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Eat - Cooking, Life Image

True for food, true in life

mario batali quote

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Mar 16 2013
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Eat - Cooking, Life

Happy Three Year Blog-a-versary To Us!

Three years ago today I started this blog. I’ve been a writer my entire life. In high school, my favorite teacher/mentor told me writing was my destiny and that I’d be wise to share words with the world. So I went to college to become a journalist, decided Lois Lane wasn’t what I was going for and went into nonprofit communications. Then I struck out on my own … as a writer. I write professionally, I write as a hobby. This year, my goal is to finish my book (a not-so-serious work of fiction). I am a word nerd.

I started this blog as a creative outlet to share something fun my boyfriend and I were doing — the (mis)adventures of two kitchen novices cooking along to the Top Chef shows. Three years later, that boyfriend is now my husband and we’ve become proficient enough at this kitchen thing that cooking along to Top Chef is no longer much of a challenge for us! But that’s not going to stop us from tracking down and conquering new food adventures. Thanks to everyone who gave us suggestions, we’ll be doing a few “Chopped” style throwdowns to see if we could ever hack it on that show, we’ll be sharing some kooky original recipes and we’ll continue to share our travels and food recommendations that inevitably accompany those travels. Plus other stuff as inspiration strikes along the way.

K and I Cooking a Meal Together in Our Kitchen. Courtesy of StarTribune.com

K and I Cooking a Meal Together in Our Kitchen. Courtesy of StarTribune.com

But in the meantime, to celebrate our three-year blog-a-versary, here’s a roundup of our most popular posts to date and some of our favorite highlights:

Fried brussels sprouts with grilled prosciutto :: Proving once and for all that salty pork and brussels sprouts are MFEO

Roast chicken with tarragon veloute and cauliflower puree :: A good simple roast chicken plus the phrase “nip slip”

Pork shoulder with cheddar grits and Corona lime sauce :: Crockable comfort food, skip the sauce

Tempura avocado tacos with spicy fish slaw :: An original recipe with a crispy, creamy twist on fish tacos

30 days of food inspiration – Shrimp Sloppy D’ohs :: OMG, Chef Rick Moonen reads our blog!

How to throw a party – MN Food Bloggers style :: This night was an insane combination of amazing food, moonshine and Brother Ali

Thanks to the readers and commenters and questioners and to those who continue to inspire us to create. And thanks to WordPress for catching 13,788 pieces of spam that I never had to wade through. Cheers to three more delicious years!

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Mar 11 2013
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Eat - Cooking, Life

Searching For Food-spiration

As you may have noticed, I have been absent for quite a while. We did cook along to the most recent season of Top Chef and were thrilled that chef Kristen Kish pulled out a win, but the food this season was largely not inspiring to us and certainly not “blog-worthy.” Also, I’ve been very busy with my business lately (YAY!) and haven’t found the time or motivation for my hobby blog. Ultimately, I’d like to add something to the universe that’s not already out there — whether that’s our original recipes (and we do still have many of those to be released) or something else, I’m not sure.

So … what’s not out there in the world of food blogging that you’d like to see?

Do you want to discover original recipes?
Do you want more news/information/reviews of the local (Twin Cities) food scene?
Glimpses into the lives and menus of two foodies with three dogs?

You tell me —  how can I inspire you in your kitchen adventures?!?

red apple yellow apples

Dec 12 2012
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Eat - Cooking

Shepherd’s Poutine – Top Chef Night

Last week, on Top Chef, one of the teams completely failed in their challenge to do justice to cheese curds. Seriously?!? In fact, all the dishes were judged to be so bad last week that there was no winner. So, we’re decided to ditch making one of those recipes home cook-friendly and just show the Top Chefs how to do cheese curds the right way. Quite awhile ago, K had the idea to fuse shepherd’s pie and poutine and shepherd’s poutine was born. BOOM!

If you’re unfamiliar with poutine, it’s a traditional dish from Quebec made with french fries topped with brown gravy and cheese curds to equal 100 percent awesome. Just gather your ingredients and get started.

Recipe serves two

Fries
Two russet potatoes
2 cups (approximately) canola oil (or another high heat oil)

Cut your potatoes into fries. Cut yours thinner than we cut ours — ours were too thick. If you want to cut down on the work, you could technically use frozen fries. Just be very careful when frying as little bits of ice can cause oil explosions (please don’t ask if I know this information from experience…).

potatoes for french friesHeat your oil in a large pot to about 320 degrees F. Fry the potatoes in small batches (don’t crowd) until golden brown and drain on paper towels or a wire rack. When your first round of frying is done, turn up the heat on the oil to no more than 370 degrees F. Fry the potatoes in batches again until even golden-er, browner and crispy. When you’re done with the fries, turn the oil back down to about 320 degrees F to get it ready to fry some cheese curds.

fresh french fries

Meat and Gravy

1/2 lb ground lamb
1 TB Worcestershire sauce
1 tsp apple cider vinegar

1/2 pint mushrooms, chopped
1 tsp fresh rosemary

1/2 carrot, small dice
1/2 celery stalk, small dice
1/4 onion, small dice
1/4 red pepper, small dice
1 TB garlic, minced
1/4 cup red wine
1 1/4 cup broth (vegetable, chicken or beef broth)
1.5 TB cornstarch
hot water
extra virgin olive oil

Brown the ground lamb in a bit of olive oil. In a separate saute pan, brown the mushrooms and add the fresh rosemary during the last minute of cooking. Add the mushrooms to the ground lamb and set aside.

baby bella mushrooms and ground lambHeat a bit of olive oil in a sauce pan. Add diced carrot, celery, onion and red pepper and saute until tender. Once tender, add garlic and lightly brown. Add the red wine and cook until it’s nearly evaporated then add the broth. Let cook for 7-10 minutes. Put the cornstarch in a small bowl and add just enough water to make the mixture liquid (aka a slurry).

mise en place

Add the cornstarch mixture to the gravy and stir until thickened. Add lamb and mushrooms to the gravy mixture. Add a splash more Worcestershire sauce and some balsamic vinegar for depth, to taste. Salt and pepper to taste.

Cheese curds
1 bag of cheese curds (you won’t use the whole bag)

1/4 cup + 1 TB rice flour
1/4 cup cold, lighter Pilsner-style beer (we used Kölsch)
1 egg (cold)
1 tsp smoked paprika

Pile the french fries on an oven-safe bowl and spoon a generous amount of meat and gravy mixture over the top. Dot the top with cheese curds. Put the entire bowl under the broiler until cheese is melted, bubbly and just starting to brown.

Mix the rice flour, cold beer, the cold egg and the paprika (it’s important everything is cold). Dip a few of the cheese curds into the batter and fry in the oil (temperature about 320 degrees F) until browned and crispy. Drain briefly on a paper towel and salt.

Put the fried cheese curds on top of the poutine and serve.

poutineTender french fries bursting with fresh potato taste, a tasty meat and veg mixture, melty cheese and smoky fried cheese on top. Now that’s how you celebrate a cheese curd, Top Chef!!

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Nov 28 2012
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Eat - Cooking

Rib-Eye and Morels with Tomato Fennel Reduction – Top Chef Night

Top Chef is back and we finally got back into the swing of things to cook up some Top Chef food after having Top Chefs cook for us in New York City. Did I use Top Chef enough in that last sentence?

We managed to catch the first episode of season 10 before we left town and some of the new contestants are doozies. They do, however, seem supremely talented and for one of their first challenges they were to make Wolfgang Puck the perfect omelet. I love omelets. K hates eggs. This posed a challenge in deciding what to make. So we compromised — instead of Eliza Gavin’s New York strip and morel mushroom omelet with fennel tomato reduction (original recipe here) we made a grass-fed rib-eye steak with morels and tomato fennel reduction.

BONUS: The good people at BlueStar sent us an amazing cookware set and we gave it our first go for this dish. We don’t review products very often, but when we do you can be sure it’s something we’d use “in real life” and endorse wholeheartedly and boy do we endorse this cookware! These pots and pans are the best thing to happen to our kitchen since… well, probably ever. BlueStar also makes professional-quality cooking ranges for the home and, my stars — if we had one of their ranges in our kitchen we might never, ever move. They are that nice, seriously.

So, we took the new sauce pan and saute pan out for a test drive and fired up the oven for some steak.

rib eye morels tomato fennelServes two

Steak
1 large grass-fed rib-eye steak
4-6 dried morel mushrooms (or fresh, if they’re in season)
1 TB extra virgin olive oil
2 TB water
2 TB red wine
1 TB dried thyme

Reduction
1 ripe tomato, medium
1/2 shallot, diced
1/2 cup fennel, diced
1/2 cup white wine vinegar
1 tsp sugar
5 TB butter, cold
1 TB chives, chopped
1 TB fresh parsley, chopped
1 tsp fennel fronds, chopped

Side
1/2 bunch fresh asparagus
1/4 cup Emmental cheese, course grated

Get your steak started — sprinkle generously with coarse sea salt and pepper and let sit for 10 minutes so the salt “melts” in. Heat oven to 300 F. If using dried morels, just cover them in boiling water.

Heat about 1 TB extra virgin olive oil over med-high heat. We used our BlueStar 10″ fry/saute pan for this. Whatever you use, make sure the pan is oven-safe (no plastic, etc). When oil is very hot, sear steak briefly on both sides (about 2 minutes per side).

When the steak is nicely browned on both sides, put the pan in the oven for approximately 20 minutes (or until 120 degrees on a meat thermometer).

While the steak is cooking, make the reduction.

Peel the tomato by cutting an X in the bottom. Pop the tomato into boiling water for 2 minutes then put immediately into ice water. When tomato is cool, the skin should peel right off. Remove the seeds and tomato goop and dice the tomato flesh.

Put white wine vinegar, sugar and 1/2 cup water in a sauce pan over medium heat. As soon as sugar disappears, add diced fennel and shallot. Reduce the liquid almost completely. Whisk in the butter until it’s incorporated and the sauce is creamy. Add tomato, chives, parsley, fennel fronds and salt (to taste). Keep the sauce warm.

Boil water in a small saucepan and add asparagus until it’s just cooked through (3-5 minutes, depending on thickness of asparagus). Drain water, lightly salt and keep warm.

When steak is cooked through, let it rest for 5-7 minutes before cutting. While steak is resting, drain the morels and gently squeeze out the extra water with a paper towel. Reheat the pan juices in the steak pan over medium heat (add a little extra olive oil, if needed). Gently scrape the brown bits from the bottom of the pan and add the morels and thyme. When morels are tender, add red wine and 2 TB water. Reduce until sauce is almost gone.

Slice the steak, spoon the morels and red wine sauce over steak. Spoon the reduction over the asparagus and sprinkle with cheese. Spoon reduction around the plate then eat!

 

This new BlueStar cookware kicks ass! The pots and pans are weighty, cook evenly and clean easily. We only wish they made meat thermometers — ours broke and the steak overcooked, but it was still tender and delicious. The sauce was buttery and light with sweet tomato and slightly anise flavor of fennel. The smooth, rich mushroom sauce warmly enrobed the steak to great effect. And the fresh asparagus with a little creamy cheese bite was very complementary. We couldn’t ever imagine this full meal being part of an omelet and we’re sure glad it wasn’t.

Who’s your favorite to win this season of Top Chef? So far, our money is on Elizabeth (from South Africa) or Kristen (the former model) or John (the guy who keeps reminding us about all his restaurants).

 

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Oct 31 2012
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Eat - Cooking, Life

Ricotta Gnudi with Oxtail Sauce

Sooooooo our one in a million trip to New York City was postponed by a one in a million super storm known as “Sandy.” We are now scheduled to visit NYC and dine at Top Chef Kitchen in two weeks and will be there during our two-year wedding anniversary! What are the odds?!? For the record, I would now like to stop saying, “What are the odds?” in reference to this trip because I do not want to be saying, “What are the odds that the plane crashed and we survived?!”

Because Top Chef Kitchen is a pop-up restaurant and the chefs change weekly, it appears that we’ll now be enjoying dinner prepared by chefs Antonia Lofaso and Fabio Viviani. In honor of that, we celebrated Top Chef Night this week with a dish from Antonia’s past — ricotta gnudi with oxtail sauce (original recipe here). Here’s how we made it into a crock pot (aka slow cooker) and home cook-friendly dinner.

Serves two *very* generously.

Get yourself an oxtail. We generally get ours from a vendor at our local farmers market. They’re super cheap because they’re not exactly considered a sought after piece of meat. I can’t imagine why this is.

Oxtail
1 oxtail
2 medium carrots
2 celery stalks
1 small onion
2 TB garlic
1 TB thyme (dried or two sprigs fresh)
1 TB rosemary (dried or 1 sprig fresh)
2 sprigs fresh Italian parsley
1 TB tomato paste
1 cup red wine (we used Cabernet Sauvignon)
1/4 cup brandy or cognac
1 large container chicken stock*
2 TB veal demi glace*

* If you don’t have veal demi glace on hand, substitute the chicken stock for beef stock and skip the demi glace.

Rough chop the carrots, celery and onion. Saute in a large pan with extra virgin olive oil over med-high heat until slightly softened and just browned. Add garlic and saute until just browned. Put in crock pot (slow cooker). Deglaze hot pan with the red wine and brandy (or cognac). Let simmer for about two minutes just to burn out the alcohol and the sharp taste. Add to the crock pot. Add herbs, tomato paste and veal demi glace (if using) to crock pot. Heat a bit more olive oil and put oxtail in the pan, saute until browned on both sides.

oxtail Put the oxtail in the crock pot and cover with stock. If not entirely covered by stock, add water until covered and add 1/2 tsp salt. Set crock pot (slow cooker) to low and simmer for 6-8 hours.

Basil pesto
1 cup fresh basil
1/4 cup extra virgin olive oil
1 tsp garlic, minced
1/2 tsp lemon juice
salt, to taste

Blend basil, olive oil, garlic, lemon juice and salt until smooth. Set aside. Wash and dry a small handful of arugula, toss with a bit of the pesto. Reserve remaining pesto.

Gremolata
1/4 cup toasted bread crumbs (we used panko)
1 TB fresh Italian parsley
1/2 tsp lemon zest

Use a food processor to pulse bread crumbs, parsley and lemon zest. Set aside.

gremolata

 

Before making the gnudi, use a ladle to remove 1 cup of the cooking liquid from the crock pot. Strain into a small sauce pan and reduce by half and let thicken (you may need to skim some fat/oil from the top). Remove oxtail to large plate and separate fat, collagen and bones from the meat. When the sauce has reduced, add the meat to the sauce and keep warm.

Ricotta gnudi
1 cup whole milk ricotta
1 egg
1/2 cup grated Parmesan cheese
approximately 3/4 cup all-purpose flour
Salt, pepper and freshly grated nutmeg to taste

ricotta mixture

Mix ricotta, egg, nutmeg, salt, pepper and Parmesan in a medium/large bowl. Add flour, little by little, until mixture holds together and isn’t sticky. Remember to add the flour! Failure to do this will lead to a pot full of ricotta bits (this was our first unfortunate batch). Bring a pot of water to a boil and drop large spoonfuls of the dumpling mixture into the water. When the dumplings float on the surface, let them boil for 30 seconds longer, remove them with a slotted spoon and drain briefly on a paper towel.

Place the gnudi dumplings on a plate and spoon the oxtail and sauce over. Drizzle everything with pesto, place the arugula on top and dust the entire plate with gremolata. Boom — dinner.

Ricotta gnudi with oxtail sauceWe love oxtail. We LOVE it, have I mentioned that? It’s rich and tender and melt-in-your-mouth wonderful. The ricotta gnudi were fluffy and cheesy and the fresh basil and tart hits of lemon offset the full-bodied flavors.

Would we make this again? Yes. The ricotta gnudi is a great alternative to the traditional pasta or potatoes and we’ll never turn down the opportunity to have supple oxtail.

Make oxtail. You won’t regret it.

 

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Oct 24 2012
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Drink, Eat - Cooking, Eat - Restaurants, Life

Squab with Soy Maple Stuffing, Mushrooms and Roasted Grapes

So…here’s a fun thing: We just won a contest from Open Table. They asked people to tweet something along the lines of “I want to win dinner in NYC at Top Chef Kitchen.” So I did. And I won. What are the odds of two people who’ve cooked their way through three years of Top Chef, have a blog about cooking Top Chef food and who honeymooned in New York City winning this contest?!? I’d say a kajillion to one. But there you go, we won and I’m so excited to go to New York City next week I’m like a little kid the night before Christmas. Top Chef Kitchen is a temporary pop-up restaurant in Tribeca and different Top Chef contestants cook each week. The evening we’re there, we’ll be treated with four courses (plus wine pairings) by Tiffani Faison and Jennifer Carroll. In eager anticipation of our whirlwind adventure next week, we did an adaptation of Tiffani’s soy maple-stuffing with quail, mushrooms and grapes (original recipe here). Here’s our version: Squab sous vide with soy maple stuffing, mushrooms and roasted grapes.

First things first, spatchcock. Not only is it fun to say, it was pretty necessary to make sure the squab cooked evenly, fit in the sous vide bag and was easier to eat. Spatchcock simply means to cut out the breastbone and backbone so the bird lays (relatively) flat. Use a super sharp kitchen scissors to cut out the breast bone. Then carefully and under the skin, cut out the backbone.

Our spatchcocked squab:

Heat the sous vide machine to 148 degrees F. Load the squab into a sous vide bag and add the marinade.

Squab marinade
3 TB maple syrup
3 TB soy sauce
1 TB sesame oil
1 tsp Aleppo pepper (or crushed dried chili pepper)

Seal up the bag and pop everything into the sous vide machine to cook for 6-8 hours.

Gather your ingredients for the rest of your meal.

Stuffing
2 Ciabatta rolls (or 1/2 loaf Ciabatta bread)
2 TB maple syrup
2 TB soy sauce
1/4 cup chicken broth
2 eggs
1/8 tsp Aleppo pepper flakes (or chili flakes) (more or less depending on your spice preference)
1 tsp sesame oil
1 TB toasted pine nuts
2 TB fresh Italian parsley

1/2 pint baby bella mushrooms
2 TB extra virgin olive oil
1 tsp thyme (fresh or dried)
2 cups seedless grapes (red or green is fine as long as they’re seedless)

Heat the oven to 375 degrees F.

To make the stuffing: Tear up and toast the bread until it’s golden on the outside, but still tender inside. Beat the eggs and mix into all the wet ingredients and spice. Put bread into a baking dish and pour the wet ingredients over. Mix until the bread is well coated (it’s easiest to use your hands for this). Sprinkle the pine nuts and parsley over the top.

To roast the grapes: Thoroughly wash the grapes and place individually (not in clusters) on a baking sheet.

Bake the stuffing and roast the grapes at the same time. If the stuffing is getting too brown, turn the heat down to 350.

Remove the squab from the sous vide machine and take out of the bag. Your home will smell like Thanksgiving at this point.

Place squab on a foil-lined baking sheet and put under the broiler until dark brown and crispy (8-10 minutes, but keep an eye on it — cooking time depends on the broiler).

Heat the olive oil in a saute pan and slice the mushrooms. Saute the mushrooms with the thyme until browned.

When everything is ready, place the stuffing on your plate and scatter the mushrooms over it. Lay the squab over the stuffing and add the roasted grapes to the side of the plate. Salt and pepper everything to taste.

squab with soy maple stuffing, mushrooms and roasted grapes

Would we make this again? Mmm, ummmm, mmmmm…sorry, I was too busy enjoying this fabulous meal. The grapes were soft and sweet, the stuffing crunchy with layers of flavor. The crispy skin of the squab concealed tender and rich dark meat. It was like super fancy Thanksgiving dinner. So if we happen to have a few squab hanging around in the freezer, yes … we would make this again.

Stay tuned for a report on Top Chef Kitchen and New York City fun!

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Oct 10 2012
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Eat - Cooking, Life

Wild Goose with Soba Noodles and Roasted Bok Choy

It was 3:36 pm when I got the call — my uncle, a duck hunter, had bagged a wild goose and they don’t care much for goose meat. Did we want a goose breast?

Neither of us have ever cooked, much less eaten, goose. But we love duck breast, so we figured it couldn’t be that different, right? So we did take that goose breast. And we learned several things:
1) Geese have HUGE breasts. Like DDD Playgoose-sized breasts.
2) Cooking goose is much different from cooking duck.
3) Taking a goose breast off the bone and cleaning it is profoundly gross.

But we did it and, if you happen to have some wild goose on hand, here’s how you can do it too.

First we did some research and found that a slow cooking method is best for goose. We decided on sous vide (vacuum sealing the breast in marinade then cooking it in a warm water bath) because it’s a low and slow way to tenderize meat and infuse flavor. But also because we have a sous vide machine that needs to get more use. (ahem, husband…) Then I consulted with Jamie Carlson of You Have to Cook it Right. He gave the thumbs up to sous vide and recommended a marinade of equal parts maple syrup and soy sauce with a little crushed hot pepper. Armed with new goose knowledge, we were off and running.

My uncle had taken the skin off the goose breast because he said it made it taste really gamey and not in a good way. With a really sharp carving knife, I cut the GIANT goose breasts off the bone and was left with two of these:

You can see the thin, but tough, silver membrane that covers the breast. You CANNOT see (and be thankful you can’t) the wet feather things that were left in the goose “arm pits” or the wiry black feathers that made the breast look like a sparse, but hairy chest. The membrane was attached very well so I kind of did a hack job trying to get it off.

See, hack job. No judging.

Because the goose breast is so large, we made one to split between us.

Marinade
1/2 cup pure maple syrup
1/2 cup soy sauce
1 TB Aleppo pepper
1 TB Chinese five spice powder

Add the marinade to the plastic sous vide bag, put the trimmed goose breast in and seal the bag using the vacuum sealer. Heat the water in the sous vide machine to 130 degrees F and cook the goose breast sous vide for 6 to 8 hours.

To accompany our goose breast, we made soba noodles with roasted baby bok choy.

Roasted Baby Bok Choy
Two heads of baby bok choy
1 TB extra virgin olive oil

Heat the oven (or toaster oven) to 400 degrees F. Pull apart the baby bok choy, clean and lay out each individual leaf on a baking sheet and coat with olive oil.

Roast until golden brown. Cut into strips, the leaves will be crispy.

Soba Noodles
1 1/2 bundles of soba noodles
2 TB hoisin sauce
1 TB ponzu
1 1/2 TB sesame oil
1 TB sesame seeds

Cook the soba noodles in boiling water until tender. Mix sauce and toss noodles in sauce, distributing evenly. Mix in the roasted baby bok choy and sprinkle with sesame seeds.

To finish the goose breast, we sautéed it in 1 TB duck fat until it browned, about 2 minutes per side. Slice, place on the soba noodles and serve.

It was interesting — good, not great. The goose looked a lot like flank steak or roast beef, but it wasn’t as tender as we thought it would be. There was a distinct five spice flavor that was nice and the goose breast seemed well cooked, but it was a bit tough. The soba noodles were a little bit spicy with a nice roasted sesame flavor. The baby bok choy added just the right amount of bitter and slight char.

Would we make this again? We have another goose breast, so we’ll make that again. Given its similarity to thickly muscled beef, we’re thinking of using the crock pot (slow cooker) to do a slow braised goose breast. What should we braise it in, thoughts?!?

There you have it. And I got through the entire post without using the phrase, “Our goose is cooked.” HA!

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