Buffalo, the Beef alternative!

On Saturday, my husband and I visited a local butcher shop that carries everything from Venison to homemade Italian Sausage.  We were on a mission to try something new, and they happened to have grass-fed Buffalo Hanger Steak in stock.  If you are trying to eat a "heart healthy" diet, and fear that all red meat is now "off the table," Buffalo is here to save the day!  Much leaner than beef, Buffalo has a slightly sweeter taste and is a bit chewier than your typical cut of beef.

Having never cooked Buffalo before, I was unsure how to prepare this cut of meat.  I knew it contained less fat than beef, and decided to try braising it with vegetables in a tomato based sauce in order to tenderize the muscle fibers without drying it out.

Here is the process in pictures:

Three cheers for grass-fed meat!

Juicy!

Dry rub = salt, pepper, parsley, sage, rosemary, & thyme.

Saute garlic, onion, carrots, & celery in olive oil.

Create a 'hot spot' in which to sear the steak on both sides.

Sear meat for 2-3 minutes per side.

Add a large can of San Marzano tomatoes to the pot.  

Let simmer for 4 hours over low heat until the meat falls apart.

Not very pretty in pictures, but it was very flavorful!

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I learned that this cut of Buffalo is a great candidate for marinating prior to cooking.  Recipes I found (after the fact) call for a long marination process, followed by a quick, high-temperature searing/grilling of the meat on both sides.  Since we were making this for dinner the night we bought it, we did not have the time to devote to marinating this steak.  Next time, we will give this cut some more TLC and a chance to reach its full potential :-)

That said, the flavor that this Buffalo steak had was outstanding!  The vegetable sauce did not overpower the meat and served to keep it very moist.  Although the meat was chewy, I would not describe it as being "tough."  After 4 hours of braising, it fell apart like the best beef roasts do when cooked for long periods of time.  What little cartilage and fat it did contain fell right off the meat as well.  

If you are looking to switch things up in your kitchen, give Buffalo a try tonight!  If you have tried it, I'd love to know how you prepared it :-)

Librarian turned Foodie  

Spinach Pastry Puffs

If you didn't hear, Spinach is a 'Superfood' with tons of health benefits!  Yet, it is also one of those foods that, if not prepared correctly, tasted like something dredged up from the bottom of the ocean!  Yes, we all know how good it is for us.  I recently read an article touting the benefits of this food in its frozen brick form...  not all that appealing at first, but let me tell you, the possibilities are endless when said brick is used in a number of spectacular recipes :-)

One such recipe that is sure to transform that brick of chopped spinach into a decadent treat is for Spinach Pastry Puffs.  I had originally set out to discover a tasty dessert recipe [using the my leftover frozen puff pastry] when this one caught my eye.  I had everything I needed to create the puffs, so I got to work!

Here is the recipe, with a few of my own twists that, I'd like to think, made it even better!

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Spinach Pastry Puffs

Ingredients:

1 sheet of frozen puff pastry, thawed

1 brick of frozen chopped spinach, thawed and drained

1/2 cup feta cheese

1/4 cup chopped onion

2 cloves garlic, minced

2 tbsp. chopped Kalamata Olives

1 Roma tomato, seeded and diced

1 tbsp. olive oil

salt and pepper to taste

2 eggs

flour for rolling out pastry dough

Directions:

Preheat the oven to 375 degrees.  Spray the 4 corner cups of a muffin tray with non-stick cooking spray.

In a medium size bowl, combine the first 9 ingredients.  Beat one egg separately and add it to the spinach mixture, stirring well to combine.  

Roll out the puff pastry until it measures 10" x 10".  Flour your work surface to keep the dough from sticking.  

Slice the pastry into 4 even squares of dough.  Press each square into a muffin cup.  Fill each cup to the top with the spinach mixture.  Bring up the four corners of the dough until they meet in the middle of the cup, then pinch them firmly together.  Do this with all four pastries.  

In a small bowl, beat the remaining egg.  Using a pastry brush, brush the egg over the top of each puff pastry.

Bake on the middle oven rack for 25 minutes.  Remove from the oven and let cool in the pan for another 10 minutes before removing to a wire rack.  Serve warm or at room temperature.  

Top View

Side View

Inside View... Yum!

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These delicious pastries became our lunch on Sunday, but I could see them making an amazing appetizer for a holiday party... the red and green would be a festive addition!  

If I were to make these into an appetizer, I would definitely buy a mini-muffin pan and create bite-sized pastries.  It may require a bit more prep time, but these puffs can be made in advance, covered, and stored in the refrigerator for up to 3 hours.  The bake time would be cut in half as well!

I must say that I was more than pleased with how these turned out!  The flavor combination is reminiscent of a traditional Greek Spanikopita, which is my all-time-favorite Greek food!  Even if you aren't a fan of Spinach, you must give these a try.  My husband doesn't care for the 'taste of spinach,' but who does?  It's all about what you add to the Spinach that makes it something delectable!  Puff Pastry makes anything seem fancy... not-to-mention the fact that its flaky, buttery pastry is to die for!  [Note to self: Remember this trick when you have children who won't eat their veggies!]

Just knowing that these puffs contain a 'Superfood' should make you feel good about enjoying each and every savory bite :-)  

Librarian turned Foodie

Brown-Butter Penne Pasta with Squash, Kale, Pancetta, Ricotta, and Pine Nuts

Here is yet another wonderful recipe, compliments of Wine Spectator magazine :-) 

The ingredients that come together to create this dish are the most wonderful combination of earthy, nutty, sweet, salty, and creamy flavors/textures on the palate that I have ever encountered in a pasta recipe!  Having never bought Kale before, I was excited to finally have a recipe that calls for its use.  The particular squash I used was in place of a Kabocha Squash, which I was unfamiliar with and unable to find in our grocery store.  It was described as being sweet, so I decided that Butternut would make a good substitute. 

Below you will find this simple-to-make meal that looks so elegant on the plate, you could imagine ordering it at a great restaurant!

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Brown-Butter Penne Pasta with Squash, Kale, Pancetta, Ricotta, and Pine Nuts

Ingredients:

1 butternut squash, peeled and cut into bite size cubes
1 bunch of green kale, stemmed
8 slices of pancetta
12 ounce box of penne pasta (we used whole wheat pasta)
4 tbsp. unsalted butter
12 ounces ricotta cheese
4 tbsp. pine nuts
1/8 tsp. nutmeg (my personal addition to the recipe)
Olive Oil
Salt

Directions:

Preheat the over to 400 degrees.  Toss the squash cubes with olive oil and salt and spread out evenly on a sheet pan.  Roast them in the over for approximately 20 minutes until they are tender. 

Bring a medium pot of salted water to a boil and add in the kale.  Cook for about 4 minutes, then strain and reserve.

In a medium sauté pan, cook the pancetta over medium-high heat until crisp, then remove to a paper towel and reserve. 

Bring a large pot of salted water to a boil.  Add the pasta and cook to al dente.  Strain and set aside.

In the same pan, heat the butter over medium-high heat and cook until slightly browned.  Grate in the fresh nutmeg. Add the squash, kale, and pasta to the pan and stir to combine and heat through. 

When ready to serve, scoop the pasta mixture onto plates and top with a spoonful of ricotta, crumbled pancetta, and the pine nuts. 

Serves 4-6

 

 

 

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What is very nice about this particular recipe is that the squash, kale, and pancetta can be prepped ahead of time.  This leaves time for you to enjoy a glass of wine with your sweetie prior to boiling the pasta and putting it all together, which took a total of 20 minutes.

 

With this dish, we enjoyed a 2011 Rose from France, which was spectacular! 

 

Note:  If you don't think you like Rose, you are probably drinking the cheap stuff!  It's totally worth spending a little more to experience this wine's true potential!  It was crisp, dry, and had lovely peach and grapefruit notes.  We loved how it complimented the sweetness in the squash as well as the richness of the cheese and pancetta. 

 

I must acknowledge the fact that pancetta and pine nuts are NOT cheap!  I about fell over when I saw that a 6oz. package of pine nuts was $14.00 at our local grocery store... yikes!  Thanks to our friend Tiffany's generous contribution of pine nuts to our cooking cause, we were spared this cost.  Without her help, I probably would have left out the pine nuts, or substituted a different nut in its place. 

 

Pancetta is also a pricy purchase at nearly $7.00 for a package of 8, very thin slices of the stuff!  I would recommend substituting bacon if you cannot afford the pancetta.  It won't taste exactly the same, but it will come close... and who doesn't love crispy bacon anyway?!

 

I will be adding this to my recipe repertoire in hopes that I have the opportunity to make it again for family and friends in the future :-)

 

 

 

Librarian turned Foodie

 

 

 

 

 

 

 

 

 

 

 



 

 

 

 

 

 

I'll 'Shoyu' fine dining at MSP!

It isn't often that my husband and I have time to explore the unique culinary offerings available to us while traveling between Minnesota and Michigan by plane.  Usually, we are too rushed to even fit in a meal at the airport, let alone one that features iPads at every seat to facilitate one-touch ordering and convenient flight updates!  

If it hadn't been for an article in the local paper featuring Andrew Zimmern's favorite airport restaurants, we never would have taken the time to relax with a sit-down meal at Shoyu before our flight home for Thanksgiving.  Zimmern, a native Minnesotan, is known for his Travel Channel show Bizarre Foods, where he is known for being a culinary explorer and indulging in the most bizarre foods on the planet.

So, if Andrew Zimmern says it's good, well, it probably IS good... once you get past the weirdness of it all!

Nevertheless, there is nothing outlandish about the cuisine offered up at Shoyu, located at MSP near the entrance to Concourse G.  They feature a modern Japanese menu and make their own noodles and dumpling wrappers fresh daily.  If you aren't a fan of Japanese cuisine, don't fret, they offer up a wide variety of options, including soups, sandwiches, salads, and even burgers.  

Upon scanning the menu, one dish in particular caught my eye...  Wild Mushroom Soba!  As a mushroom fan, I had a feeling that I couldn't go wrong with this selection ($11.50).   As the server placed the steaming bowl of beautifully arranged ingredients in front of me, I couldn't help but admire it for a few minutes... which was just long enough to grab my phone and snap a picture before giving in to my hunger.

Wild Mushroom Soba: shiitake, enoki, tamagoyaki, and spinach.

I often joke about meals being 'death bed meals,' or those that are so good, I would choose to have them during my final hour on Earth.  This, my friends, is one more I will be adding to my list (I think my last day on Earth will be spent eating... yes, just eating :-)

The beef broth made this soup into a meal with its rich, salty flavors that perfectly enveloped the soba noodles, mushrooms, spinach, and tamagoyaki (grilled, slightly sweet Japanese omelette).  I received a very generous serving of this soup, which my husband gladly helped me finish.  (He wished he had ordered the same thing!)

I recognize that this restaurant recommendation may not be explored by most of you, but if you do find yourself passing through Minneapolis/St. Paul, Shoyu is worth a visit.  Strapped for time?  You can also order your meal to-go :-)  Our friendly and efficient service allowed us to enjoy our dinner in under 40 minutes, allowing plenty of time for us to arrive at our gate just as boarding began.  The restaurant isn't one I would consider "inexpensive," but rather a great "bang for your buck" place if, like me, Subway isn't your idea of dinner.  Afterall, your airport meal could technically be your "last supper," so why not make it a memorable one?!  Just some food for thought...

Librarian turned Foodie

   

Baked Banana Walnut French Toast!

As much as I LOVE elaborate breakfasts on weekends, sometimes, relaxing in the morning with my cup of coffee in hand trumps slaving away in the kitchen to create such morning delights.

Yes, I have the necessary irons and griddles to make lovely waffles, pancakes, and french toast, but I can count the number of times I've used them on one hand alone!  This is sad, but true :-/  I wonder if I'm the only one whose small kitchen appliances are currently collecting dust?!

Many times I have said to myself: "If only there were an easier way to make something so delicious without all the A.M. prep work and messy cleanup."

Come to find out, there is!

Behold the Casserole... the amazing, time-saving creation that grew in popularity sometime in the 1980s and 1990s in America, but has been around for ages (for a reason!) :-)

This Baked Banana Walnut French Toast casserole is part my creation and part adaptation of several internet recipes I found (there are tons to choose from!).

Like regular French Toast, this version also uses a combination of milk, eggs, cinnamon, and vanilla to pour over day-old bread.  The ratio of milk to eggs can vary.  The addition of maple syrup, nuts, and fruit makes this even more decadent.  The BEST part of this recipe is that you can prepare it a day ahead of time and store it in the refrigerator overnight until you are ready to bake it in the morning.

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Baked Banana Walnut French Toast 

Ingredients:

6 -8 slices of your preferred bread (I used whole wheat sandwich bread)
1 cup milk
4 eggs
1 banana, mashed
1/4 - 1/2 cup pure maple syrup (depending on how sweet you like it)
1 tsp. cinnamon
1 tsp. vanilla extract
1/2 cup walnuts
butter - for coating the baking dish

Directions:

If you are not using day-old bread: cut bread into cubes, arrange on a sheet pan, and bake in a 400 degree oven for 5-10 minutes on each side until golden brown and crisp.

In a large bowl, beat together the eggs, milk, banana, maple syrup, cinnamon, vanilla, and walnuts.

Butter the inside of a covered casserole dish and arrange toasted bread cubes evenly in the bottom.

Pour the egg mixture over the bread and press down to soak each cube evenly.  Cover the dish and place the casserole in the refrigerator overnight.

The next morning, take the casserole out of the refrigerator 30 minutes prior to baking.

Preheat the oven to 350 degrees and bake, covered for 30 minutes, then remove the lid and bake for another 15-20 minutes, or until the custard has set and the top is crispy.

Serve with extra maple syrup and powdered sugar if desired.

Serves 4

Enjoy!!!
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This turned out pretty tasty for my first attempt!  It was slightly sweet with a hint of banana flavor.  If I were to do it again, I might add another mashed banana to make it a bit more banana-y, or the entire 1/2 cup of maple syrup for more maple sweetness (this time around, I only used 1/4 cup of the maple syrup).  Overall, this was a great change of pace from our usual Sunday morning selections... eggs and toast, cereal, oatmeal, bagels, etc.  The versatility of this casserole is what I love the most, and I will definitely be making it again, and tweaking it along the way.

Baked French Toast... yet another one-dish-wonder to behold :-)

Librarian turned Foodie

It's all Greek to me!

I have been in love with Greek food since the day I tasted my very first lamb Gyro and homemade Spanikopita!  The ingredients are so similar, yet, at the same time, so very different from those that I grew up with in Italian cooking.  The addition of mint, coriander, cumin, cinnamon, and allspice, not to mention the liberal use of spinach, feta, and kalamata olives, make Greek cuisine one-of-a-kind.

Living in a city known for its culinary diversity, I expected to find at least one amazing Greek restaurant that did not feature the word "Cafe" or "Diner" in the name.  Despite receiving a high score on the restaurant rating website Urban Spoon, the restaurant we dined at in the Uptown neighborhood of Minneapolis was grossly sub-par.  Not only did the food arrive at our table cold, but my lamb, one of their signature dishes that night, was completely inedible - ie: shoe-leather!!!  Needless to say, we have been hesitant to seek out another Greek restaurant based on user ratings, and have not received any good recommendations from friends or coworkers since that terrible first experience.

Therefore, when my husband came across some high quality ground lamb at the grocery store, we decided it was high time we created our own Greek feast at home!

After searching through online recipe archives, I came across a recipe for Aromatic Lamb Meatballs, courtesy of Nigella Lawson on foodnetwork.com.  I altered just 3 of the ingredients, using freshly grated nutmeg instead of allspice, substituting breadcrumbs for semolina, and using grapeseed oil instead of the vegetable oil.

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Aromatic Lamb Meatballs

Ingredients:

1 lb. ground lamb
1/4 cup chopped scallions
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground allspice
1 teaspoon salt
3 tablespoons Italian seasoned breadcrumbs
1 egg, beaten
2-3 tbsp. grapeseed oil for frying

Directions:

In a medium size bowl, mix together the meat, scallions, spices, salt, breadcrumbs, and beaten egg using your hands.  Cover the bowl with plastic wrap and place in the refrigerator for 30 minutes.

Line a baking sheet with wax paper or parchment paper.  Roll the meat mixture into small uniform balls about 1 inch in diameter and place on the wax paper.  Dip your fingers in oil if the mixture becomes too sticky to handle.

When you are ready to fry the meatballs, heat the grapeseed oil in the pan to medium-high heat.  When oil is hot, fry them for about 3 minutes on each side until they are golden brown.

Line another pan with paper towels and place the cooked meatballs on the towels to drain off excess oil.

These meatballs can be served as an appetizer with a tangy mint-yogurt dipping sauce, or they can be simmered in a fragrant tomato sauce spiced with cumin, coriander, cinnamon, parsley, and onion.  I opted for the latter serving suggestion, and it was simply delicious!

Here is the recipe for this amazing sauce:

Greek Simmering Sauce

Ingredients:

4 cups of freshly chopped tomatoes (or 2 - 15 oz. jars of tomato sauce)
Olive oil
1 medium onion, chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
2 cinnamon sticks
1/4 teaspoon ground cinnamon
1 tbsp. parsley

Directions:

In a medium size saucepan, saute the onion in the olive oil over medium heat until translucent.

Add the fresh tomatoes (or sauce), and all of the spices to the pan.  Stir to combine and simmer over medium-low heat for 10 minutes before adding the cooked meatballs to the sauce.

Simmer the meatballs in the sauce for at least 1 hour before serving.

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I highly recommend that you give this recipe a try... and soon!  The meatballs and sauce made our entire apartment smell divine, and they were so moist and flavorful that we could have devoured them all, one after another!

We paired these meatballs with a bottle of Grenache, a unique red grape varietal from Spain.  The combination was amazing (it was a 1+1 = 3 revelation), and if I'm being totally honest, this may be my favorite food and wine pairing to date!  The Grenache had subtle hints of licorice and cinnamon on the nose, with a lovely hint of fruit and spice on the finish that complimented the flavors in this dish perfectly :-)

I may be Italian, but I am unashamed to admit my love for Greece and its culinary masterpieces!


Librarian turned Foodie

Simply Delicious Crockpot Beef Stew

'Tis the season for delicious crockpot creations!

I don't know about you, but I love the thought of having a delicious meal ready and waiting for me the minute I cross the threshold of my humble abode, no (further) assembly required :-)

Of course, there is the chopping, rubbing, searing, and mixing that must be done the night before to result in this mouth-watering meal, but trust me, it's all very worth the effort, which is (compared to most meals) very minimal!  They don't call it a 'One Pot Wonder' for nothing!  The following recipe is, in fact, pretty wonderful... especially on a chilly day.  Plus, the 'one pot' concept is brilliant for those who are deprived of a Dishwasher, like I am.

Here is one of the easiest ways I know to cook a beef roast so that it is fall-apart tender and delicious!

Enjoy...

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Simply Delicious Crockpot Beef Stew

Ingredients:
5 lb. beef roast (boneless top round is what I used)
2 tsp. dried parsley
1 tsp. ground sage
1 tsp. freshly chopped rosemary
1 tsp. ground thyme
1 tsp. paprika
1 tsp. chili powder
1 tsp. salt
½ tsp. freshly ground black pepper

1 large onion, thinly sliced
3 large carrots, cut into thirds and sliced lengthwise
3 stalks of celery, chopped into ½ inch pieces
3 whole garlic cloves
1 cup low sodium beef broth
1 can stewed tomatoes

Directions:

Rub the outside of the roast with the parsley, sage, rosemary, thyme, paprika, chili powder, salt and pepper.  Sear the meat on all sides in a pan using 1-2 tablespoons of olive oil heated over medium-high heat.  

Meanwhile, place the onion, carrots, celery, garlic, broth, and tomatoes in the bottom of the crockpot and mix together.  Place the seared roast on top of the vegetables and turn the crockpot on high heat.  

Cook on high for 6-8 hours, or until the roast is falling apart and the vegetables are tender.

Serve with crusty bread or spoon over polenta (see below)!

It was sooo tasty, and this picture does not do it justice! (I'm also realizing how incredibly ugly our dishes are... can't wait to break open all our new place settings when we finally own a home!!!)

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This is probably the 5th or 6th time I have made this recipe, tweaking it along the way with the addition of more veggies and more herbs. I also learned what a huge difference searing the meat prior to placing it in the crockpot makes for both the taste and texture of this dish. The flavorful crust on the outside of the meat seals in the juices and flavors the broth nicely. As you can see, it just falls apart when it's done! I removed the vegetables and separated out what little fat was left on the meat before returning the meat to the broth. No one likes overcooked/mushy veggies, so I placed the veggies in a separate covered serving dish until we were ready to eat, and then reheated them in the oven before serving.

We paired this meal with a Chateau St. Michelle Indian Wells Cabernet Sauvignon from the state of Washington. It complimented this dish without overpowering it with too much fruit or tannins. This was an inexpensive ($13 on sale) easy drinking wine :-)

I hope you give this recipe a try. It would be an excellent meal to prepare for meat-loving guests, as it would easily serve 5-6 individuals, depending on how much meat they 'love' in one sitting! If you are looking to serve more people, I would recommend buying a slightly larger roast.

Cheers to the simple & hearty crockpot creations/one pot wonders we all love!

Librarian turned Foodie

Who doesn't love Pumpkin (Roll)?!

Sadly, I know some "crazy" people who aren't "big fans" of pumpkin... as in Pumpkin Pie (My year isn't complete without it!)... Pumpkin Roll (Best rolled dessert EVER!)... Pumpkin Bread (Um... enough said.)... Pumpkin Muffins (Hello breakfast :-). 

Now, when my husband confessed to me early in our relationship that he was 'Not a big fan of Pumpkin Pie,'  I about fell off my chair! 'Who doesn't love Pumpkin Pie?!' I squawked. HE doesn't... apparently :-/ 

Since that fateful day, it has been my mission to introduce him to everything 'Pumpkin,' and hope to God he grows to love it so he will help me eat my Pumpkin creations!  Otherwise, I will undoubtedly eat all of them by myself... and that is definitely too much of a good thing!

To preface my next recipe, I must say that I don't really see the need to go through the hassle of roasting a baking pumpkin and making homemade pumpkin puree.  I know some might believe that this is the only way to make a truly fresh dessert.  Okay, fine.  Call me lazy, but I find that Libby's 100% Pure Pumpkin Puree is just as delicious as the fresh stuff.  I have eaten Pumpkin Pie made from fresh pumpkin, and let me tell you, I had a hard time choking it down!!!  Yes, the person who made it was trying it out for the first time, but it just goes to show you how much work it is to achieve the perfect texture when doing it yourself.  So, I stand by my Libby's in the can :-)

On to the recipe...

This morning on Trisha Yearwood's Food Network show, she was celebrating Halloween by making a Pumpkin Roll!  I jumped up quickly to grab a pen and paper so I could jot down the recipe:-)  As with all things pumpkin --- did I mention that I love pumpkin soy candles too?! --- I am a huge fan of the Pumpkin Roll... complete with its deliciously sweet cream cheese/butter filling (drool!). Growing up, I remember my Mom making this delicious dessert every year.  I thought it was about time I tried making it myself.

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Here is the recipe, scaled down by a third to fit the smaller size jellyroll pan I own (13.25 x 9.25 x .63 inches) --- Trisha used a slightly larger pan on her show.

Pumpkin Roll

Cake Ingredients:

2 eggs
2/3 c. sugar
1/2 c. pumpkin puree
1/2 t. lemon juice

1/2 c. all-purpose flour
1 1/2 t. cinnamon
1/4 t. ginger
1/8 t. cloves
2/3 t. baking powder
pinch of salt

Directions:

Preheat oven to 350 degrees.

Using a hand mixer with a whisk attachment, whisk together the first four ingredients in a large bowl for 5 minutes.

In a smaller bowl, sift together the dry ingredients.  Slowly add the dry ingredients to the wet ingredients, a little at a time, with the mixer on low speed. 

When the ingredients are well incorporated, pour the batter out onto a greased jellyroll pan and spread into an even layer. 

Bake at 350 degrees for 12-14 minutes.

Let cake cool slightly before inverting it onto a tea towel that has been dusted with powdered sugar.

While cake is still warm, roll it up in the towel width-wise and place in the refrigerator to set up for about an hour.

Cream Cheese Filling Ingredients:

6 oz. cream cheese (room temperature)
2/3 stick of butter (room temperature)
2/3 c. powdered sugar
1/2 t. vanilla extract

Directions:

Cream together the cream cheese, butter, and vanilla until smooth.  Slowly add in the powdered sugar and mix together on low speed. 

Once the mixture has become creamy, remove the cake from the refrigerator and unroll.  Evenly spread the cream cheese mixture over the cake, leaving about a half inch border all the way around.

Tightly re-roll the cake and dust the outside with powdered sugar.  Double-wrap the roll in plastic wrap and foil to keep it secure, and place it back in the refrigerator for another hour to set up before serving.

SLICE & ENJOY! 

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I must say, this recipe was an overwhelming success!  Not only did I think it turned out perfectly, but my husband LOVED IT!  Mission complete :-)

Although there are many steps involved in creating this beautiful dessert, it is a very straight forward recipe requiring very basic pantry ingredients.  I don't consider myself a great baker, yet this dessert is one that I will definitely be making again and again with confidence for friends and family!

I hope you all have a wonderfully pumpkin-filled Halloween celebration this Wednesday!

Happy Halloween :-o

Librarian turned Foodie

I'm back...so let's get cooking!

Although I can't promise that I'll be blogging as frequently as I have in the past, I can promise to grace you with a mix of some pretty tasty recipes for the Fall and Winter Seasons!

You may be wondering what pulled me away from the Blogosphere for so long...

Here are a few [pretty good] reasons for my hiatus:

#1  I got married!  Finally, after a 2+ year engagement, I tied the knot with my man in a beautiful ceremony back in Michigan :-)

#2  We went on the most AMAZING 10-day Honeymoon to San Francisco, CA and Napa Valley/Sonoma County... it was an unforgettable experience!  I would have shared my superb wine-tasting and culinary experiences with you sooner but... (See #3)

#3  I started a new job!  I am now gainfully employed (full-time) as a high school Media Specialist (my dream job:).  The job tends to keep me pretty busy M-F, yet, I assure you, it has not killed my desire to cook and test-drive new recipes.  In fact, what I look forward to most when I get home from work is getting my hands dirty in the kitchen!

The recipe I am sharing with you is one that my husband found in his favorite magazine, Wine Spectator (aka  - my husband's bible when it comes to researching and purchasing highly rated wines!)  Those who reach the last page of each issue will be rewarded with a fabulously unique recipe that comes complete with a recommended wine pairing, score!  My husband has figured out that my interest lies more in reading about the recipes than the other articles in the magazine, and so has been sharing them with me so I can put them to the test!  Back in May, I blogged about one such recipe --- see my "Marinated Flank Steak w/ Salsa Verde..." post!  It was delicious, and so I decided I should continue to give more of the WS recipes a try.

Here is a wonderful Fall-like recipe for you to experience.

Note: This is my second time making this recipe.  I made a few changes and substitutions where noted.
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Fall Vegetable Pot Pie with Red Wine Sauce

Ingredients:

4 medium size carrots, sliced into thin disks
1 leek, thinly sliced (I substituted 1 onion, sliced)
2 Yukon gold potatoes, diced (I substituted 1/2 of a rutabaga, diced)
1/2 head of cauliflower, cut into small florets
2 cups chicken stock (I used just 1 cup)
1 cup dry red wine (I used a French Bordeaux both times)
Olive Oil, enough to coat the vegetables
1 tbsp. Herb de Provence
Salt
1 tbsp. butter (this was not in the original recipe)
1 tbsp. flour (this is not in the original recipe)
1 frozen puff pastry sheet, defrosted

Directions:

1. Preheat the oven to 400 degrees.  Toss all the vegetables generously with Olive Oil, the Herb de Provence, and salt.  Spread them evenly in one single layer on a large baking sheet.  Place them in the oven and cook for 20-25 minutes, stirring occasionally.

2. In a medium saucepan, bring the stock and wine to a boil, then reduce to a simmer.  Cook until the mixture has reduced by a third.  In another medium saucepan, melt 1 tbsp. butter over medium heat.  Whisk in 1 tbsp. of flour and cook for 1 minute.  Slowly stir in the stock and wine mixture until well combined and continue to cook until mixture has thickened, about 5 minutes.  Season with salt if desired.

3. Take the roasted vegetable mixture out of the oven.  Spoon the vegetables into a 9x9 inch square pan that has been sprayed with non-stick cooking spray.  Pour the sauce mixture over the vegetables.  Cover the vegetables and sauce with a single layer of puff pastry and trim the edges to fit the pan.  Brush the puff pastry with olive oil or melted butter and salt.

4. Place the pan in the 400 degree oven and bake until the puff pastry has browned (about 20 minutes).  Remove from the oven and serve.  Serves 4

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Summary...


The sauce turned out much better when I used a rue to thicken it slightly.  The sauce was very light and delicious when I made it according to the recipe, yet, was a bit too "soupy" for my liking.  Thickening it up also allowed it to be served on a plate instead of in a bowl.  It also prevented the puff pastry from becoming too soggy as it sat.

It is especially refreshing to find a recipe that goes against tradition in order to elevate a dish that can all-too-often fall flat after years of preparing it the same way.  The sauce adds layers of flavor that you just can't find in your typical Pot Pie recipe [with a cream-based sauce].  Yes, I know what you're thinking... No Meat?!  For all you carnivores out there: trust me, it's delicious the way it is written!  If you just can't bring yourself to omit the meat from your pie, I would recommend adding diced cooked chicken.  Chicken will absorb the flavor of the veggies and broth nicely without dramatically altering the flavor of the dish, or interfering with the suggested "perfect" wine pairing --- a Cote du Rhone.

You could substitute almost any kind of hearty Fall vegetable in this dish and it would still turn out absolutely delicious, but I would highly recommend sticking to the original ingredients - carrots, leeks, cauliflower, and potatoes.  The flavor and texture these veggies lent to the dish was perfection.  My substitutions were still good, but there is something about the combo of leeks and potatoes that just made the dish amazing :-)

I loved using the puff pastry instead of having to make the usual double-crust for a pie.  On a busy weeknight, this simple switch can save you soooo much time in the kitchen... and what better way to spend those extra minutes than by savoring a lovely glass of wine with your sweetie?!

Here is the wine we paired with it the second time around:

The refined flavors of dark, dried fruits, specifically prune and plum, were balanced with well-integrated spice and tannins.  It paired very well with this dish!

Enough said.  This recipe is a time-saving winner!  Make it tonight!

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'Till next time... Happy Fall-Inspired Cooking!

Librarian turned Foodie

Wined and Dined in Chicago!

To say that Chicago is a foodie town is an understatement... it is a Food Paradise!

Last weekend, Jeff and I embarked on 2 day Bachelor/Bachelorette Party extravaganza in the Windy City!  Our fabulous weekend began with a huge group dinner at The Italian Village on Friday night: http://www.italianvillage-chicago.com/.

This restaurant produces amazingly authentic Italian cuisine.  I first visited The Italian Village with my Mom back when I was 21.  It was the highlight of our weekend, and ever since then I have been dying to return for another great meal!  Seven years later, I finally returned with a group of 18 friends and family and was seated in a private room.  From the moment we sat down, we were encouraged by our spunky Italian host to order some cocktails and relax... which we did without an argument ;-) Soon after, Jeff's Godfather (how appropriate, right?!) began ordering bottle after bottle of expensive Italian wine... and my glass glasses were never empty for the rest of the night!  Yes, I was double-fisting more than one kind of wine all night long, and it was nothing less than extraordinary!  You should try it!

On to the food... ohhhhh the food!  First, our tables were adorned by several platters of appetizers - antipasti, cheesy bread, etc. etc.  Then, we were served a salad course, and finally came the entrees, which were nothing less than spectacular.

Here is what I ordered:

Duck Risotto

This was one of the Specials that night, and it was so delicious!  Along with large juicy pieces of duck, this risotto was full of prosciutto, peas, and creamy/cheesy goodness.  Yum!

Not only did we experience the highest level of hospitality at The Italian Village, we were also given a private tour of their wine cellars!  Talk about being treated like celebrities... or a group that just dropped hundreds of dollars on wine ;-)  

Here is just a fraction of what we saw:

Hello wine from 1970!  

I think we all agreed that this was the highlight of the night... aside from the many $100+ bottles of wine we enjoyed over the course of the evening.  We were feeling pretty good by the end!

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Chi-Town Dining Part II: Saturday Night @ Carnivale

Saturday was a night of celebrating my status as a soon-to-be-married Bachelorette!   My Maid-of-Honor planned out an amazing evening, which began with dinner at Carnivale, http://www.carnivalechicago.com/, which boasts fabulous authentic "nuevo latino cuisine" that has its roots in South & Central America, the Caribbean, Spain, and Asia.  Upon entering Carnivale, there is a spacious waiting area next to a good-size bar.  Having a reservation, we decided to wait until we were seated to order drinks.  Good thing we made reservations, because this place was packed!  Entering the main dining room, we were greeted by a large open space featuring a vibrant fusion of colors, high ceilings, and lively music to match the lively crowd.  

Carnivale was the perfect venue for our group of women.  Our evening consisted of energetic conversation, delicious cocktails, and melt-in-your-mouth cuisine that my 'death-bed meal' would be made of!

I will not keep you waiting... here is what I thoroughly enjoyed from first sip to last bite:

Cocktail: Mojito

This was THE BEST Mojito I have ever had!  It was a perfect start to the night... not too strong, with a delicious balance of fresh mint and lime juice.  Yum!

Appetizer: Ceviche Tasting - All five

 I would have taken a picture of our platter, but we had 7 hungry women digging in at one time!  Nothing was left of this one :-)

Entree: Costilla de Res

Braised short rib, Three Sisters Farm cheese polenta, carrot escabeche, candied pepitas.  

I wanted to lick my plate, it was that delicious!  Again, this was THE BEST short rib dish I have ever tasted... no knife required!  Oh, and the polenta... there are no words that can describe how amazing everything on this plate was, even that okra :-)  Note to my Fiance: I will be requesting this on my death bed in the future, whenever that may be... just so you know ;-)

Dessert:  Too stuffed for chocolate?!  I think not!

Chocolate Cake: Dark chocolate, raspberry jam, almond ice cream, cocoa nibs... enough said.  

My friends reserved the first bite for me... I didn't argue with that ;-)  

My amazing Maid of Honor is on the far right in this picture.  I can't begin to tell you how special my Bachelorette Party was, and I owe her a debt of gratitude for planning such a magnificent evening.  It was a night that will be difficult to top, but when she decides to tie-the-knot, I will do my best to make her experience just as memorable.

Thank you to all who came to Chicago to help Jeff and I have one last hurrah before our wedding... we love you all and will never forget the great times we had :-)

Salute to great family, friends, food, and fun!

Librarian turned Foodie

Marinated Flank Steak w/ Salsa Verde... and Chocolate Cake for Dessert!

Happy Memorial Day Weekend!

What could be better than a nice juicy piece of steak on this patriotic 3-day weekend!?

Having never made Flank Steak before, I decided to try a recipe we found in our Wine Spectator magazine.  I didn't follow the recipe for the steak because I really wanted to use my own marinade in order to impart the most flavor into the meat.  Flank Steak can be absolutely delicious, or it can easily resemble a piece of shoe leather if not seasoned well and cooked perfectly!  I wanted to avoid the latter, so here is the marinade recipe I used:

Flank Steak Marinade

Ingredients:
1/2 cup soy sauce
2 tbsp. Brown Sugar
2 tbsp. lemon juice
2 tbsp. olive oil
2 cloves garlic, minced
1 tbsp. minced onion
1 tsp. ground ginger
1/2 tsp. ground black pepper

Directions:
Combine all of the above ingredients in a small bowl.  Whisk together.  Place the steak in a shallow baking dish and pour the marinade over the meat.  Cover with plastic wrap and refrigerate for at least 6-8 hours, flipping the meat over halfway through the process. (Note: I left my steak in the marinade overnight).
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The Wine Spectator recipe did provide a fabulous recipe for Salsa Verde, which provided a wonderfully fresh flavor that complimented the steak and cut through its richness perfectly!

Here is the recipe:

Salsa Verde


Ingredients:

Juice and zest of 1 lemon
1 Shallot, chopped
2 cloves garlic, peeled
1 small bunch of fresh parsley
1/2 cup extra virgin olive oil

Directions:
Combine the above ingredients into a blender or food processor.  Blend until smooth.  Store in a sealed container in the refrigerator until ready to use.

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Cooking the steak was simple and quick!  The key is not to overcook this piece of meat.  Flank Steak is a very lean cut of beef, and therefore will quickly become dry and tough if overcooked... and no steak should EVER be cooked well-done!

So here is what you must do:

Step 1: Drizzle 2-3 tbsp. of olive oil into the bottom of a skillet.  Heat over medium-high heat.

Step 2: Carefully place the steak in the pan and cook for about 3 minutes on each side, depending on its thickness.  The meat should be cooked to medium-rare and retain a pink center.

Step 3: Remove the steak to a cutting board, cover with aluminum foil, and let rest for another 2-3 minutes.

Step 4: Slice the meat into thin strips, being sure to slice against the grain of the meat.  This method ensures that the meat will stay tender.

Step 5: Serve 3-4 strips of meat per person and top with the Salsa Verde!

We paired this dish with a fruity/oaky Malbec from Argentina.  It was delicious!

And for dessert.........

Black Bean Chocolate Cake with Strawberry Sauce

Ingredients:

1 1/2 cups semi-sweet chocolate chips, melted

19 oz. black beans, rinsed and drained

4 eggs

3/4 cup sugar

1/2 tsp. baking powder

Directions:

Preheat oven to 350 degrees.  Grease a square or round cake pan with butter.

Place the chocolate chips in a microwave safe bowl and microwave at 50% power for 1-2 minutes, or until chips are completely melted and smooth.

Combine the beans, eggs, sugar, and baking powder into a food processor, and blend until smooth.  Add the melted chocolate and blend until smooth.

Pour the batter into the baking pan, and bake for 35 minutes, or until a knife inserted into the center comes out clean.  

Let cool 30 minutes before serving.  Top with homemade strawberry sauce (recipe to follow).

Strawberry Sauce

Ingredients:

1 pint fresh strawberries, cleaned and sliced into small chunks

1/4 cup sugar

1 tsp. vanilla extract

Directions:

Combine the strawberries, sugar, and vanilla in a small saucepan.  Bring to a boil over medium-high heat and cook for about 5 minutes until mixture has thickened.

Remove from heat, puree in a blender or food processor, and store in a sealed container in the refrigerator until ready to serve.  

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I must give credit to my Sister-in-Law for sharing this awesome recipe with me!  It may sound incredibly weird (who makes cake with black beans anyway?!), but believe me, it is the best "healthy" chocolate cake I have ever had!  It turned out dense and creamy, like a cross between a flourless chocolate cake and a brownie.  The homemade strawberry sauce really took it to the next level and was the perfect compliment to the rich dark chocolate :-)

Eat, Drink and be Merry!!!!

Librarian turned Foodie