A Final Feast for Orphan Black

Tonight was our final Orphan Black gathering. I'm so sad it's over, but it ended in a very satisfying way. As for our finale feast with my seestras, I was originally planning on doing something fabulously thematic. But I couldn't go to the grocery store to get stuff yesterday because my car died. (Boo hiss.) So I had to make do with what I had on hand. It was like my own episode of Chopped!

First, I looked through the freezer, and I found a spiral ham and a turkey. (LOL! Of course I did.) Now, I couldn't thaw a turkey by today, but I could make the ham (glazed with Dijon mustard and brown sugar). And I made fresh bruschetta for an appetizer (and bought crostini to serve it on from Hannaford's bakery). For sides, I had some of my favorite broccoli salad leftover from a potluck yesterday (based on a friend's mom's recipe), and I also unearthed a package of frozen hash browns, so I made what the Mormons call Funeral Potatoes. Funeral potatoes for the ending of my beloved Orphan Black seemed quite fitting, and all in all, I think I cobbled together an excellent feast!

The ham was about nine pounds and pre-cooked, of course. I pitched the glaze packet that comes with (I always do--I don't usually care for the spices they use), then all I did was slather the ham with Dijon mustard, coated it with brown sugar, wrapped it in foil, and heated it at 325 degrees for about an hour and a half (10-12 minutes per pound). It was sweet, succulent, and delicious!

Funeral Potatoes
(Source: adapted from Cooking Channel)

4 tablespoons butter, divided

1 medium onion, finely diced

4 cloves garlic, peeled and minced

1 30-ounce bag frozen shredded hash brown potatoes, lightly thawed (I used cubed "southern-style" hash browns)
1 10.5-ounce can condensed cream of chicken soup
1 cup sour cream
1/4 cup grated Parmesan
1 1/2 teaspoons kosher salt (I used seasoned salt)

1/2 teaspoon ground black pepper
2 cups shredded sharp yellow cheddar (I used 1 cup each Monterey Jack and cheddar, plus I added about 4 oz. of goat cheese/chevre)
1 1/2 cups lightly crushed corn flake cereal (I omitted the topping)

Preheat the oven to 350 degrees F. Heat two tablespoons butter over medium heat in a skillet. Add the diced onion and cook, stirring, until soft and translucent, about six minutes. Stir in the garlic and cook until fragrant and softened, an additional two minutes. 

In a bowl, toss together the cooked onions and garlic, hash brown potatoes, condensed soup, sour cream, Parmesan, salt, pepper and 1 1/2 cups cheddar. Spread the mixture in a sprayed 9-by-13 inch casserole dish. Melt the remaining two tablespoons butter. Top the casserole with the remaining 1/2 cup cheese, corn flake cereal and melted butter. 

Bake in the oven until it bubbles around the sides, about one hour.

Party-Sized Broccoli Salad
(Source: adapted from Ivel Kelly)

2 bunches/heads broccoli, cut into florets
1 cup chopped walnuts
1 cup dried cranberries
1/2 cup slivered red onion
8-10 slices cooked bacon, chopped

Cole Slaw Dressing*:
1 cup mayonnaise
2 tablespoons apple cider vinegar
1 teaspoon sugar
1 teaspoon celery seed
1/2 teaspoon pepper, or to taste
1 teaspoon granulated garlic, optional
squirt of sriracha, optional

Combine the first set of ingredients, then mix the dressing. Stir everything together and refrigerate for about an hour before serving.

*I usually make about half again as much of the dressing, depending on how big my broccoli bunches are.

Happy (Belated) St. Paddy's Day to Ye!

I got invited to my wonderful friend Domenica's place for an amazing St. Patrick's Day dinner on Friday night. That girl even corned her own beef! So I didn't get around to making my own corned beef dinner until tonight.

I cooked the meat in my Instant Pot, of course, and then glazed it and finished it under the broiler. I also roasted carrots and potatoes in the oven instead of boiling them, and because I'm not a fan of steamed cabbage, I had a side of homemade hot pink sauerkraut instead. Irish-German fusion cuisine!

Instant Pot Corned Beef

1 bottle of hard cider (or beer)

2 1/2 cups beef broth

1 large onion, thinly sliced

4 cloves garlic, peeled and smashed

2 tablespoons malt vinegar

1 tablespoon grainy mustard

1 teaspoon ground celery

1/2 teaspoon black pepper

4-5 lb. corned beef, soaked in cold water for 15-30 minutes

spice packet

Add all of the ingredients to the IP liner. Cook on Meat/Stew for 60 minutes, then let it release naturally. 

Optional glaze finish:

1/4 cup grainy mustard

2 tablespoons malt vinegar

1 tablespoon brown sugar

Mix the mustard, malt vinegar, and brown sugar and brush onto the cooked corned beef. Broil until caramelized.

Roasted Vegetables

6 medium potatoes, washed and cut into eighths

6 carrots, peeled and cut into chunks (parsnips would be great, too)

1/2 large onion, sliced

1/4 cup olive oil

1/4 cup malt vinegar

2 tablespoons grainy mustard

1 teaspoon herb seasoning blend

1/2 teaspoon black pepper

pinch of red pepper flakes

Mix all of the above ingredients together on a lined sheet pan. Roast at 400F for about an hour or until the vegetables are tender enough for your tastes. 

Dinner and a Movie: Bridget Jones's Diary

I was recently horrified to learn that several of my dearest friends had never seen Bridget Jones' Diary, so I made it my personal crusade to rectify this abominable situation. I gave one of said friends the dvd and the even more entertaining novel as Christmas gifts, and tonight, we watched the movie together with a bunch of good friends, and I prepared a special themed buffet dinner. This was the menu I envisioned, and echoing Bridget's words, "Have sneaking suspicion am somewhat of a genius in the kitchen as well."

Cocktail Gherkins
Orange Marmalade Dip with Crackers
Blue Soup (Leek and Potato)
Turkey Curry with Jasmine Rice
Baked Ham and Cheese Omelette

The pickles on sticks and turkey curry were inspired by Bridget's mother Pam's New Year's Turkey Curry Buffet. And the blue soup, omelette, and orange marmalade dip were an homage to the tragic birthday dinner that Bridget tried to cook for her friends.

The appetizers included little cornichons on toothpicks (I didn't even bother to take a picture, but see above), and an unusual orange marmalade-topped cream cheese dip with crackers. In the movie, Bridget attempts to create a dessert called Orange Pudding in Sugar Cages, but you see them scooping the finished product up with crackers, and one of her friends describes it as tasting like marmalade.

At first, I was just going to serve orange marmalade with crackers, but that sounded pretty boring. Then I thought I might spread the crackers with cream cheese and top it with orange marmalade, but that sounded like a lot of busy work and still not very exciting.

So I did a Google search and found this recipe for a dip that turned out to be the surprise hit of the party! Many of my young friends are not very adventurous eaters, and they were surprised that something which seemed weird to them at first was so tasty. I took the picture below before I topped the dip with the toasted almonds, because it was prettier. The next time I make this, I think I might mix the almonds into the dip and let the marmalade be the only topping, because it would look nicer.

Orange Marmalade Dip
(Source: adapted from Food.com)

8 oz. cream cheese, softened
1 cup mayonnaise 
1 1/2 cups shredded cheese
8 large scallions, chopped
1/4 teaspoon black pepper
few dashes hot sauce, to taste
3/4 cup orange marmalade
1/2 cup sliced or slivered almonds, toasted and cooled

Mix the cream cheese, mayo, cheese, scallions, pepper, and hot sauce. Spread into an 8x8 dish, top with the marmalade and spread in a thin layer. Sprinkle on the almonds. Serve with crackers.

In the movie, Bridget tries to make a soup flavored with leeks, and she's supposed to tie the leeks together with kitchen twine. She does not have the proper twine, so she uses some blue string she finds that, of course, ends up turning the soup blue.

So I decided to make a leek and potato soup with the help of my trusty magic pot. It was quick and easy in the Instant Pot (only five minutes!), and it turned out velvety and luscious and DELICIOUS! Of course, you don't have to dye it blue to enjoy this leeky, potatoey goodness.

Instant Pot Leek and Potato Soup

2 tablespoons butter
2 tablespoons olive oil
2 large leeks, tough outer leaves removed, halved, washed thoroughly and thinly sliced
3 large stalks celery, thinly sliced 
4 cloves garlic, peeled and chopped
1/2 cup white wine
1/2 teaspoon dried thyme
1/2 teaspoon granulated garlic
1/2 teaspoon ground celery
4 medium to large potatoes, peeled and cut into chunks
4 cups vegetable (or chicken) stock
1 cup cream
salt and pepper, to taste

On sauté mode, add the butter and olive oil to the pot and cook the leeks, celery, and garlic until the veggies are tender and just starting to brown. Deglaze the pan with the white wine and let continue to cook for a few minutes until the wine has almost evaporated. Stir in the thyme, granulated garlic, ground celery, potatoes, and vegetable or chicken stock. 

Cover with the lid and cook on soup mode for five minutes. Let the pressure come down for about ten minutes before doing a quick release. Using a stick blender, purée the soup until very smooth. Add the cream (or half-and-half or whole milk) and blend one more time. Season with salt and pepper to taste. 

*If you're making this for a Bridget Jones dinner, add a little blue food coloring...but no string! 

For the first of two entrees, I prepared a curry with turkey and vegetables and served it over steamed jasmine rice (made in the IP, of course--three cups rinsed rice, three cups water, good pinch of salt, in the sprayed insert, on manual for four minutes, ten minutes rest then release). I couldn't find a recipe for the turkey curry, so I just made it up, and it turned our GREAT! Even one of the guests who swears she doesn't enjoy curry liked it!

Pamela Jones' Turkey Curry 
(as imagined by me)

4 tablespoons olive oil, divided
1 lb. turkey breast cut into one-inch chunks
1 1/2 teaspoon salt, divided
1 teaspoon granulated garlic, divided
3/4 teaspoon pepper, divided

1 large onion, diced
1-2 chili peppers, seeded and diced (to taste)
2 large cloves garlic, peeled and minced
2 large carrots, peeled and cut into large dice
2 medium potatoes, peeled (or not) and cut into one-inch chunks
1 cup chicken (or turkey) broth
2 tablespoons curry powder
2 teaspoons fresh ginger, peeled and minced
1 teaspoon ground celery
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 can coconut milk

1/4 cup chopped fresh cilantro

steamed jasmine rice

To a large skillet over medium-high, add two tablespoons of olive oil, add the chunks of turkey, sprinkle with a half teaspoon each of salt and granulated garlic and a quarter teaspoon of pepper, and cook the turkey until golden brown. Remove the pieces to a plate and reserve.

To the same skillet, add two more tablespoons of olive oil, and saute the onions and pepper(s) until tender. Add the garlic and cook another minute or two. Add the carrots, potatoes, and chicken stock, partly cover, and simmer for about five minutes or until the carrots and potatoes are tender. 

Stir in the curry powder, ginger, ground celery, cumin, turmeric, coriander, and the remaining half teaspoon of granulated garlic, then cook for another couple of minutes until the spices are very fragrant. Turn off the heat and stir the coconut milk, the remaining teaspoon of salt and half teaspoon of pepper (or to taste), the reserved turkey, and the chopped fresh cilantro.

Serve over steamed jasmine rice.

In the movie, nothing Bridget tries to cook turns out right, so Mark Darcy to the rescue! For the entree, he suggests they make omelettes and serve it with the "congealed green gunge" (caper berry gravy) that Bridget has produced. Since I was cooking for about eight people, I didn't want to be standing at the stove making individual omelettes for everyone.

So I found a recipe for a big ham and cheese pan omelette that you bake in the oven, and I also siphoned some of the eggs and cheese mixture off before adding the ham and made an individual portion in a ramekin for one vegetarian guest. What a terrific brunch dish, and of course, you can add whatever ingredients you have that please you. (I doubled the recipe that follows and baked it in a 9x13 casserole dish.)

Baked Ham and Cheese Omelette
(Source: All Recipes)

8 eggs
1 cup milk
1/2 teaspoon seasoning salt
3 ounces cooked ham, diced

1/2 cup shredded Cheddar cheese
1/2 cup shredded mozzarella cheese
1 tablespoon dried minced onion

Preheat oven to 350 degrees. Grease one 8x8 inch casserole dish and set aside.

Beat together the eggs and milk. Add seasoning salt, ham, cheddar cheese, mozzarella cheese, and minced onion. Pour into prepared casserole dish.

Bake uncovered at 350 degrees for 40 to 45 minutes or until eggs are set. (The individual one-cup ramekin took 15-20 minutes.)

For dessert, I suggest you pass around a few pints of Ben and Jerry's and a bunch of spoons. And to wash everything down with, I suggest that you choose vodka...and Chaka Khan!

Porchmas 2016

I have an amazing group of young friends that used to all live in this two-story house that had a glassed-in sun porch on the upper level. We had so many good times on that porch, that even though everyone has moved out of that residence now, we still refer to ourselves as "Porchlings" when we have our get-togethers. Likewise, our seasonal gift exchange and potluck is dubbed "Porchmas." Tee hee.

For my first culinary contribution, I made Pulled Pork Sliders with Homemade Pickled Green Tomatoes.

For the pulled pork, I marinated about three pounds of boneless ribs in soy sauce, Worcestershire sauce, vegetable oil, sriracha, garlic powder and black pepper overnight. Then I browned them on all sides in a large skillet, placed them on the trivet along with a sliced onion over a cup of beef broth, and cooked them on "Meat" for 25 minutes. I let them sit for 10 or 15 minutes before releasing, then shredded the meat with two forks. I sprinkled the shredded meat with a couple of tablespoons of cider vinegar, added a few drops of liquid smoke, a big tablespoon of grainy mustard, and a small bottle of spicy honey barbecue sauce. I served the pulled pork on Hawaiian rolls with homemade pickled green tomatoes.

Pickled Green Tomatoes
(Source: Garden Betty)

Bring the following brine (per quart) to a boil:
1 cup white distilled vinegar (5% acidity)
1 cup water
1 tablespoon kosher salt
1 tablespoon sugar

Place in a washed quart jar:

1 teaspoon yellow mustard seeds
1 teaspoon celery seeds
1 teaspoon coriander seeds
1 teaspoon dill seeds

1/2 teaspoon black peppercorns
1/2 teaspoon red pepper flakes

4 cloves garlic, peeled

Slice the tomatoes to desired thickness and pack into the jar. Cover with hot brine, leaving a half inch of head space. Remove bubbles with the end of a wooden spoon or a chopstick, wipe the rim, and add a lid and ring (fingertip tighten only). Process in a boiling water bath for 15 minutes. Store in a cool, dark place. Wait 3-4 weeks before tasting.

My second potluck offering was my old standby, potato salad prepared quickly and easily in the magic pot (four minutes!), which I made a little more festive-looking by including some of my homemade red-and-green cucumber relish that I made this summer/fall. (It was the Year of Peppers and Cucumbers!)

Instant Pot Potato Salad

3 lbs. red potatoes (I peel mine, but you can leave the peels on if you prefer), cut into one-inch chunks
4 large eggs
about 1/2 cup chopped green onions (four large, ends removed)
2 tablespoons sweet relish (I use homemade piccallili or cucumber or pepper relish)
1 large dill pickle, chopped (and about a tablespoon of juice)
about 3/4 cup mayonnaise
2 tablespoons mustard (I like to use one yellow and one Dijon)
1 teaspoon ground celery
1/2 teaspoon granulated garlic
salt and pepper, to taste (I like to use Cajun seasoning for more "zip")

In a steamer basket over 1 1/2 cups water (I like to use 1 1/4 cups water plus 1/4 cup apple cider vinegar to infuse the potatoes with some tanginess) put in the potato chunks with the whole eggs on top. Cook on manual/high for four minutes, then immediately release. Spread the potato pieces out on a cookie sheet to cool, and dunk the eggs into cold water until cool enough to handle.

Peel and chop the eggs. Mix together green onions, relish, chopped dill pickle and pickle juice, mayo, mustard, ground celery and granulated garlic. Toss in the slightly warm potatoes, using a potato masher or pastry cutter to create a texture like very chunky mashed potatoes, then fold in the chopped eggs. Season to taste. Chill thoroughly, then serve.

Cucumber Pickle Relish
(Source: Ball Blue Book)

4 cups chopped cucumbers
2 cups chopped onions
2 cups chopped sweet red peppers (or hot peppers)
1/4 cup salt
3/4 cup sugar
1 tablespoon celery seed
1 tablespoon mustard seed
2 teaspoons turmeric
1 1/2 teaspoons black pepper
2 cups cider vinegar
3 tablespoons minced garlic
3 tablespoons chopped fresh dill

Combine cucumbers, onions, red peppers in a large bowl; sprinkle with salt and cover with cold water. Let stand two hours. Drain; rinse and drain thoroughly

Combine sugar, spices and vinegar in a large sauce pot. Bring to a boil. Add drained vegetables; simmer ten minutes. Pack hot relish into hot jars, leaving 1/4 inch head space. Remove air bubbles. Adjust two-piece caps. Process 10 minutes (15 for pints) in a boiling-water canner.

Yield: About four pints 

Lastly, for Christmukkah treats, I made three batches of the beloved matzoh toffee, so that I could bag it up as little gifts. And as we are going through a very early cold snap, I was able to use my own porch as a blast chiller for both the potato salad and the matzoh toffee before the party. Ha ha.

Stew...for you! (And you and you and you!)

As I mentioned before, I got my BFF Kurt an Instant Pot for Christmas, and he's taken to it like a duck to water. He recently sent me his favorite stew recipe from his favorite classic cookbook that he adapted himself for the IP. Of course, I can't leave well enough alone, so I fiddled with the recipe to suit my tastes, and here's what I came up with. DELISH!

Instant Pot Crazy K Ranch Beef Stew
(Source: adapted from Kurt Proctor and Heritage of America Cookbook)

2 lbs stew meat, cut into 1” cubes (I used sirloin)
seasoned salt
2 tablespoons olive oil
12 oz hot strong coffee
2 tablespoons molasses
2 tablespoons double-concentrated tomato paste
1 tablespoon Worcestershire Sauce
2 cloves garlic, chopped
2 teaspoons dried oregano
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper
1 large bay leaf
4 medium potatoes, cut in large dice
3 large carrots, scrubbed and cut in large dice
3 large stalks celery, diced
1 medium onion, diced
1 1/2 cups beef broth
1/3 cup cold water
3 tablespoons corn starch
salt, to taste

Heat large skillet over medium high flame. Add oil and coat bottom of the pan. Season the meat. Brown the meat on all sides in the hot pan, but do not cook the meat through.

When browned, put the meat and the drippings no browned bits into the IP and add the coffee, molasses, tomato paste, Worcestershire sauce, garlic, oregano, black and red pepper, and bay leaf. Cover and set to the Meat setting which defaults to 35 minutes.

When the time has elapsed, do a quick release, and then remove the lid. Add the vegetables and beef broth and stir. Replace the lid and set to Manual/high pressure and adjust time to four minutes.

When time has elapsed, do a quick release and remove the lid. Set the IP to Saute mode. Whisk together the cold water and corn starch. Add to the simmering stew and cook until thickened, about three to five minutes, stirring frequently. Correct seasoning if necessary.

Kurt says: "Serve on a freshly baked biscuit, or with the biscuit on the side. Prepare yourself for the oncoming adoration!"

My New Favorite Gadget: The Instant Pot!

I belong to several Facebook fermenting groups, and in one of them, people were going on about a thing called an Instant Pot, which is a multi-cooker/electric pressure cooker. So I purchased one when Amazon had their big Prime anniversary sale, and received the Duo60 7-n-1 a little over a week ago. Since then, I read the manual and recipe book, and watched I'd say about a thousand tutorials on YouTube, and I was mentally ready to give it a go. I did the initial steam test, and all seemed well. The hardest part was figuring out where the condensation cup goes!

So, here's what I did for my inaugural IP meal: I had a 2 3/4 lb. pork shoulder roast which I cut in half, seasoned and sautéed both pieces on all sides in the pot in a little olive oil, then removed the meat and sautéed a sliced onions and two cloves of minced garlic. I put the meat back in, added a pound of drained sauerkraut, a little Worcestershire and soy sauce, and a cup of water. I set it to Manual for 50 minutes,

When the pressure dropped (naturally), I fished out the meat and kraut, and in the collected juices (or at least a cup of them), I cook about six medium cubed potatoes in the remaining broth for five minutes on Manual to make mashed potatoes. TA-DAH!

When in Doubt, Nuke a Potato

Culinary Tip O' the Day: When you are wandering around the kitchen trying to find something quick and easy to make for lunch or dinner--and you just can't face another sandwich--nuke a couple of skin-on potatoes (speared with a knife) for ten minutes, then start digging around your fridge for miscellaneous toppings. Leftover grilled veggies? Awesome. Part of a rotisserie chicken? Use that. Throw some sort of cheese on there, drizzle with the dregs of any type of dressing or marinade that you have rattling around, and VOILA!

My version for lunch today was a little Mexi-cheese blend of which I found a quarter package in the deli drawer, part of an onion that was malingering on the counter (chopped), a grilled sausage (sliced), a drizzle of buttermilk ranch dressing from an almost empty bottle, and some leftover Savoy cabbage slaw on top. TA-DAH!

Replacing Dishes and Remaking Dinner

I guess this isn't really food-related, but it is food-adjacent, and I'm just SO excited that I must share! I just used a chunk of my tax refund, not on badly-needed home repairs or other bills as I surely should, but on something I've wanted for at least twenty years: Ten full place settings of colorful (SQUARE!) Fiestaware, including dinner, luncheon and salad plates and mugs in six different colors: Flamingo, Tangerine, Peacock, Lemongrass, Sunflower and Turquoise. I blame my dear friend, Jay, for enabling this irresponsible, addictive behavior. (And I thank Macy's for an excellent seasonal sale, an extra 15% off for signing up for email, and for free shipping on heavy dishes.)

Ok, so to turn this back around to recipe talk, I wanted and intended to post about this lovely potato soup that I made in the crock pot last night. But when I got home from work, I was horrified to discover that the soup had turned brown and curdled! I really don't know what happened, as I've made milk-based soups in a slow cooker before and never experienced anything like this. Strange.

In any case, I ended up having to remake dinner last night, and it turned out like a rather clever episode of Chopped. First, I strained the cooked potatoes out of the soup, rinsed and drained them, and then tossed them with some Cajun seasoning. Then I chopped up some leftover smoked brisket. I also found two little half bags of shredded cheese in the fridge and a package of corn tortillas. I warmed the tortillas in the microwave, added some cheese, some chopped brisket and some little chunks of seasoned potato, and rolled them all up. I thought I had enchilada sauce on hand, but I didn't. But after rooting around in the pantry, I found a jar of Alfredo sauce and a some homemade salsa verde. I stirred those together, thinned it out with some fresh cream, poured it over my filled tortillas, and baked uncovered for about 30 minutes at 350, topping with more shredded cheese for the last ten minutes.TA-DAH! Smoked Brisket and Potato Enchiladas with Creamy Verde Sauce! I am a culinary wizard--feign to deny it--and one with pretty new dishes, too!

Too much milk? Have I got a soup for you!

I have been so CRAZED this semester, that I haven't even had time to act as the Soup Nazi at work like I usually do. I have also been too busy to do a ton of home cooking, so I am getting backlogged with my bi-weekly milk deliveries. (You should see the fridge in the garage--it's basically all jars of milk!) So I started searching for recipes that used about two quarts of milk, and I found this Loaded Baked Potato Soup. Not only is it full of dairy goodness, but it's really easy to make, and my co-workers HOOVERED it up--I barely got a mug-full myself! I definitely have to make this one again.

Loaded Baked Potato Soup
(Source: Southern Food at about.com)
Serves 6-8

2/3 cup (about 11 T) butter
2/3 cup flour
7 cups milk (I used two full quarts of Woven Meadows' Best--maybe more after it sat and thickened)
4 large baking potatoes, baked, cooled, peeled and cubed (about 4 cups)--I used eight smaller ones
4 green onions, thinly sliced (I probably doubled this amount)
10 to 12 strips bacon, cooked, drained, and crumbled
1 1/4 cups shredded mild cheddar cheese (I probably used 1 1/2 cups, cheddar and jack)
1 cup (8 ounces) sour cream
3/4 teaspoon salt (or more, to taste)
1/2 teaspoon pepper (or more, to taste)
*I also added about a teaspoon of granulated garlic (because I like it sprinkled on my baked potato!)

In a large Dutch oven or stockpot over low heat, melt butter. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble. Reduce heat; simmer gently for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve baked potato soup immediately. (It seemed to reheat well the next day, but do it on low so it doesn't break and get grainy.)

¿Tacos de Papa? !Qué cosa!

So...I was trolling through Facebook on a random Tuesday, as is my way, and my high school buddy, Kim, who lives near Palm Springs and always observes Taco Tuesday in her household, posted that she made potato tacos that were "the bomb" for dinner. Potato tacos, I say? Never heard of such a thing!

So I interrogated my friend, researched recipes online, and watched a couple of YouTube videos until I was ready to make my own attempt. I must say, Tacos de Papa are muy delicioso, and I suspect that even your most carvinorous friends would enjoy them and not even miss the meat. For the next Taco Tuesday or Cinco de Mayo fiesta at your house, give these tasty tacos a try!

Oh, a few notes. Instead of russets, I used Rooster Potatoes. It's a potato with fluffy yellow flesh that the Brits use for making their chips, I believe. They've never been available in the US...until now. And I found them--of all places--at Wal-Mart! Also, though the lady in the video just browns the tacos on both sides in a dab of oil, but I shallow-fried mine in about a half-inch of oil so they were puffy and crispy. Of course, then they they were too crunchy to open up and add the toppings, so I just piled stuff on the outside of the shell and ate them sideways. Problem solved! Lastly, don't ask me why she calls it "avocado relish" and not, um, GUACAMOLE?? Whatever, Betty. Whatever you call it, I call it YUMMY!

Tacos de Papa (Potato Tacos)

(Source: adapted from Average Betty)

Potato Filling:

10-12 ounces Idaho Potatoes peeled and cubed (about 1 1/2 cups diced)--I used Rooster potatoes
1/2 cup diced onion
1 tablespoon diced jalapeno
2 ounces queso fresco cheese (farmer's cheese would work if you can't find queso fresco)
1/4 teaspoon cumin
salt and pepper to taste
12-16 corn tortillas

Avocado Relish:
1 ripe avocado, diced
1/4 cup finely chopped onion
1-2 tablespoons diced jalapeno
1/4 cup chopped cilantro
1 small tomato, seeded & diced
1 teaspoon fresh lime juice
salt & pepper to taste

Prepare the potatoes:
1) Peel and chop potatoes.
2) Place potatoes in a saucepan, cover with water and bring to a boil.
3) Lower the heat and cover saucepan with lid.
4) Cook 5-7 minutes, until al dente.
5) While the potatoes cook, saute chopped onion and jalapeno until soft and golden.
6) When the potatoes are cooked, drain water.
7) Using a fork, combine potatoes with sauteed onion and jalapeno, queso fresco, cumin and salt to taste.

Prepare the avocado relish:
1) In a bowl combine diced avocado, chopped onion, diced jalapeno (remove seeds for less heat), chopped cilantro leaves and stems, diced tomato, salt, pepper and lime juice.
2) Set aside until ready to use.

Prepare the tacos de papa:
1) Heat or steam corn tortillas and carefully fill with potato mixture.
2) Fold tortilla to form taco.
3) Heat one tablespoon canola or vegetable oil in a skillet. (I used a half-inch layer of oil.)
4) Fry tacos on both sides until puffed, golden and crispy.
5) Garnish with shredded lettuce or cabbage, avocado relish and your favorite hot sauce or salsa.

A Luscious Vegan Meal...With a Side of Meat

I have a friend from college and a former roommate when I was in grad school in Seattle who is a vegetarian, and she introduced me to a great vegan web site with many terrific recipes that would tempt (or fool) the most hardcore carnivore. I usually let my pal Vicki test drive the recipes, and then she recommends which ones I should try. That's how I discovered Oh She Glows' Layered Raw Taco Salad that's just out of this world, and I SWEAR you'd never miss the meat or the dairy!

The next recipe I tried was perfect for winter--hearty and rib-sticking, savory and meaty, without the meat. It's called Cozy Millet Bowl with Mushroom Gravy and Kale. Not only is it delicious, but it has an amazing amount of protein (16g) from the grain, mushrooms, and nutritional yeast. Now millet was a new grain to me (except when it's baked into bread), and nutritional yeast sounds like something a bodybuilder throws into his smoothie to bulk up. But apparently, it's used for its flavor as well as its nutritional value, especially for vegan recipes calling for a cheese substitute, as it has a nutty, almost parmesan-like flavor. You can find it at your local co-op (along with the millet), and the vegetarians have a cute nickname for it: "nooch!" LOL! I will definitely make this dish again, but next time, I might try swapping out different grains, like quinoa or farro. The possibilities are endless.

So I made this lovely vegan meal tonight, then decided it needed a side of meat. HA! At my friend Joanna's party over Thanksgiving weekend, the best appetizer that she served was also the simplest. She roasted cubes of butternut squash and some slices of smoked sausage, and put one piece of each on a toothpick to be served with a garlicky dip. It was SO GOOD! I didn't have butternut squash on hand, but I used about four peeled and cubed sweet potatoes and half of a smoked sausage, sliced up, and then everything tossed with a couple of tablespoons of grainy mustard and a little brown sugar before roasting at 400 degrees until tender and browned. I can't even begin to fathom the nutrient density and superfood power of this delicious meal! So make the millet dish as a bowl unto itself or as a side dish, but make it! 

Cozy Millet Bowl with Mushroom Gravy and Kale
(Source: adapted from Oh She Glows)

1/2 cup uncooked millet (makes 2 cups cooked)
1/2 teaspoon extra virgin olive oil
2 cups chopped sweet onion (1 medium onion)
3 garlic cloves, minced
4 cups sliced crimini mushrooms (300 grams)
1 1/2 tablespoons minced fresh rosemary
2 tablespoons nutritional yeast
1 1/2 tablespoons low-sodium tamari (soy sauce)
1 1/2 teaspoons cornstarch
1  1/4 cups vegetable broth
1 cup fresh chopped kale, stems removed
freshly ground black pepper and kosher salt, to taste

1. Toast millet: In a pot or skillet with a lid, toast the millet over medium heat, stirring frequently, until it starts popping. Be careful you don’t burn it. The goal here is a light toast. Remove from heat. Cook millet: Bring a medium-sized pot of 1 cup water, a pinch of salt, and 1/2 cup uncooked millet to a low boil. Reduce heat to low and cover with lid. Simmer for 15 minutes or so. Remove from heat and let sit for 5 minutes covered. Remove lid and fluff with fork. Set aside.

2. Meanwhile, grab a large skillet and heat oil over medium heat. Add in chopped onions and garlic and sauté for about 5 minutes.

3. Add the sliced mushrooms and sauté for about 12 minutes longer, stirring as necessary. Now stir in the rosemary, nutritional yeast, and tamari. Cook for a few minutes.

4. In a small bowl, whisk together the broth and cornstarch until clumps are gone, and then stir into the mushroom mixture. Stir in kale. Cook for another 5-6 minutes or so, until slightly thickened. Portion millet into two bowls and serve the mushroom gravy on top.

Vicky's Sixty: An Adirondack Celebration!

My friend Vicky turned SIXTY today, and to celebrate in grand fashion, she rented out an entire campground (Camp Pok-o-MacCready in Willsboro, NY) and invited all of her friends to celebrate her over the weekend in the glorious Adirondacks! My other friends, June and Lee Ann, and I were the party planning committee, mainly in charge of meals. We are expecting as many as 60 people for dinner tomorrow night, and Vicky wanted comforting but elegant dishes served buffet-style.

We decided to let the appetizers be a true potluck from the attendees, and we will also make salads, procure baguettes from Panera, and assemble an ice cream sundae bar (by request from the birthday girl) for dessert. Moreover, each of us food preppers opted to provide a crock pot of soup and two lasagna pans of a particular entrée. Lee Ann's mother-in-law will bring a seafood bisque and Lee Ann is making her popular spinach alfredo pasta. June is bringing her famous pumpkin soup with cran-apple relish (a la Rachael Ray) and making jambalaya.

As for me, I decided to make pasta fagiole in the style of Olive Garden and the world's most involved version of cottage pie that turned out FABULOUSLY, if I do say so myself! First, the beefy vegetable soup. I pretty much followed the recipe below, but instead of canned beans, I started with my beloved Rancho Gordo beans that I cooked in the crock pot overnight in beef broth with a couple of bay leaves. Then when I made the soup, I added some chopped zucchini to the other ingredients, and as it turned out very thick, I thinned it to a desired consistency with a spicy Bloody Mary mix that I happened to have in the fridge. Also, I cooked the pasta separately, and I will stir it in right before serving so that it doesn't go mushy. (The picture below doesn't have the ditalini in it yet.)

Olive Garden Pasta Fagiole
(Source: Top Secret Recipes)

1 pound ground beef
1 small onion diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 14.5 ounce cans diced tomatoes
1 15 ounce can red kidney beans (with liquid)
1 15 ounce can great northern beans (with liquid)

1 15 ounce can tomato sauce
1 12 ounce can V8 juice
1 tablespoon white vinegar
1 1/2 teaspoon salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/2 pound ditali pasta

Brown the ground beef in a large saucepan or pot over medium heat, drain off most of the fat. Add onion, carrot, celery and garlic and saute for ten minutes. Add remaining ingredients, except pasta, and simmer for one hour. About 50 minutes into simmer time, cook pasta, drain. Add the pasta to the large pot of soup and simmer for five to ten minutes and serve.

This cottage pie may turn out to be my finest creation. It is an EXTRAORDINARY pain in the ___ to make, but lordy, is it GOOD, and certainly worth the effort for a special occasion. Instead of shepherd's pie (which is made with lamb), or a low-rent ground beef version of cottage pie, I opted for chuck roast, like you'd use to make a Sunday pot roast. Also, instead of peas or green beans or what have you, I decided to use roasted root vegetables as a nod to the harvest season. And lastly, to add some color and extra flavor to the mashed potatoes, I threw in a couple of roasted sweet potatoes with the Yukon Golds. I assembled all this, sprinkled it with paprika, and stashed it in the fridge overnight. I will bake it off tomorrow night before the party. I declare this the ultimate meat-and-potatoes comfort food...taken to the next level!

 

 

 

 

 

 

 

 

 

 

 

Cottage Pie

3 tablespoons olive oil, divided

2 1/2 to 3 lbs. boneless chuck roast
3 teaspoons steak seasoning, divided
1/4 cup balsamic vinegar
1/2 cup red wine
4 cloves garlic, peeled and minced--divided
bay leaf
1 stem of tarragon
bunch of thyme, tied with string
2 large sweet potatoes
1/4 cup flour
2 tablespoons Worcestershire sauce
1/2 cup beef broth
2 lbs. carrots, peeled and diced
1 lb. parsnips, peeled and diced
2 stalks celery, diced (leaves reserved)
1 large onion, diced
1/4 cup chopped fresh parsley
2 tablespoons chopped celery leaves
4 lbs. potatoes, peeled and cut into large chunks
1 tablespoon chicken soup base
1 stick butter
1 cup half-and-half, more or less as desired
1/4 cup fresh chives, chopped
1 teaspoon granulated garlic
salt and pepper, to taste
paprika
 
Heat two tablespoons of olive oil in a large Dutch oven over medium-high heat. Sprinkle both sides of the roast with steak seasoning, and brown on both sides. Pour off excess oil, add balsamic and red wine over the meat, and toss in the bay leaves, tarragon, and thyme bundle. Cover and cook in a 350 degree oven for 2 1/2 hours, or until fork-tender. While you are braising the meat, throw the sweet potatoes (unpeeled) in the oven to roast at the same time, for about an hour or until tender.

When the meat is tender, remove it from the Dutch oven. Whisk in the flour and cook for a couple of minutes until thick, then whisk in the balsamic vinegar and beef broth to make a gravy. Shred the reserved meat by hand, removing excess fat, and add the meat back to the pot.

Place the carrots, parsnips, celery and onions on a parchment-lined baking sheet. Drizzle with a tablespoon of olive oil and a teaspoon of steak seasoning and roast for about 30 minutes or until tender and slightly browned. Add the roasted vegetables to the meat and gravy, along with the parsley and celery leaves, and gently stir to combine.

In a stock pot, cover the potatoes with cold water and add the chicken soup base. Bring to a boil and cook until the potatoes are tender all the way through. Drain the potatoes, and add the stick of butter and half-and-half. Peel the roasted sweet potatoes, add those to the pot, and then mash everything to desired consistency. Stir in fresh chives, granulated garlic, and salt and pepper to taste.

Scoop the mashed potatoes on top of the meat and vegetable mixture and smooth the top. Sprinkle with some paprika, and bake for 30 minutes in a 350 degree oven (probably 45 minutes to an hour from cold).

 

 

Early Oktoberfest

As much I as ADORE fall, there is one thing that I can't stand about it, and that's the beginning of football season. On Sundays, my roommate commandeers the television to watch her beloved Patriots, and I usually scurry off to the kitchen to catch up on my favorite Sirius Radio shows from the previous week and cook something more elaborate than usual for our Sunday supper.

Last night, I made this interesting casserole that might be more fitting for Oktoberfest than early September, so file this one away for a few weeks. I particularly liked this dish because it made use of some potatoes that were starting to get eyes on them, a half a jar of leftover sauerkraut that was banging about the fridge, and a piece of good Emmenthal cheese that needed to be used up before it spoiled, and some polska kielbasa that I found in the back of the freezer. (Can you tell I'm Frugie McFrugal?)

Oktoberfest Bake

2 tablespoons butter

2 tablespoons olive oil
2 large onions, peeled and thinly sliced
6 medium potatoes, thinly sliced (peeled if you prefer)
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon granulated garlic
2 cups sauerkraut, drained
1 lb. polska kielbasa, cut in half lengthwise and sliced*
2 cups Emmenthal (or Swiss) cheese, shredded or thinly sliced
1/4 cup whole milk or half-and-half

In a large skillet, melt the butter and olive oil together. Add the sliced onions and stir to coat. Cook on low until deep golden brown, stirring occasionally (30-45 minutes). Set aside to cool.

Coat a 9x13 glass baking dish with cooking spray. Layer in half of the sliced potatoes, overlapping them. Sprinkle with half of the salt, pepper, and garlic powder. Then half the sauerkraut, half the sausage slices, half of the reserved onions, and top with half the cheese. Repeat this process to form the second layer of the casserole. Before you get to the final layer of cheese, pour the milk evenly over the top of everything. Top with cheese, cover loosely with foil, and bake for two hours at 300 degrees.

 

*Note: When I make this again in the future, I might brown the pieces of sausage first before building the casserole.

Teamwork Yields a Succulent, Savory Midweek Meal

It's getting to be end-of-the-semester/end-of-the-year crunch time at school, and I don't want to fall into the bad habit of just picking up takeout on the way home from work. So for dinner tonight, I enlisted my roommate's help to cobble together some sort of shepherd's pie for dinner. While I was still at work, I had her make the topping--a carrot and potato mash with buttermilk, ricotta (goat cheese would have been even better!), and a touch of garlic. Then when I got home,  I fashioned a base of ground beef and spicy pork with veggies (a mix of asparagus, sugar snaps, red peppers, carrots, broccoli, cauliflower, and squash that I unearthed from the freezer) in a savory gravy. I think it turned out delicious and took care of the cooking for two nights! YAY!

Shepherd's Pie with Carrot-Potato-Goat Cheese Mash
(Source: adapted from A Cozy Kitchen)

4 large potatoes, peeled and cut into large chunks
4 large carrots, peeled and cut into small dice
4 oz. goat cheese (or any soft cheese you have on hand, like ricotta, farmer's or cream cheese)
4 tablespoons (1/2 stick) butter
splash of buttermilk, to desired consistency
1 teaspoon granulated garlic
1/4 teaspoon black pepper
salt, to taste

1 lb. ground beef

1 lb. Italian sausage (hot or mild, as you prefer)
1 large onion, diced
2 cloves garlic, peeled and minced
1 lb. asparagus stir fry mix (frozen), or cut veggies of your choice
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons tomato paste
splash of red wine (a tablespoon or two)
1/2 teaspoon black pepper
2 tablespoons flour
1 cup beef broth

1. Peel and cut the potatoes and carrots. Place them in a large saucepan and cover with cold water and a good pinch of salt. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 15 to 17 minutes. Drain the carrots and potatoes in a colander and then return to the warm saucepan. Mash the carrots and potatoes, then add the butter, milk, goat cheese and mash until smooth. Add the granulated garlic and salt and pepper to taste.
2. Preheat the oven to 400 degrees F. While the potatoes are cooking, prepare the filling. In a large saute pan, brown the ground beef and sausage with the onions. In the last couple of minutes before the meat is fully browned, add the minced garlic and continue to cook. Drain the excess fat. Add the frozen veggies and cook for another five minutes or so until tender enough to suit you. Stir in the soy sauce, Worcestershire sauce, tomato paste, red wine, and pepper. Sprinkle the meat and vegestable mixture with the flour and toss to coat, continuing to cook for about another minute. Add the beef broth and bring to a boil, reduce the heat to low, cover and simmer for another five minutes or so, or until the sauce is thickened slightly.
3. Spread the meat and vegetable mixture evenly in a 13 x 9 baking dish. Top with the carrot-potato-goat cheese mash, starting around the edges to create a seal to prevent the mixture from bubbling u,p and then smooth with a rubber spatula. Place on a parchment lined sheet pan on the middle rack of the oven and bake for 30 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

Like it or not, it's still soup season.

It snowed yesterday...on April 20th. *sigh* Since winter refuses to give up its icy grip on spring completely, I am forced to continue to produce bubbling cauldrons of soup. The first was a quick accompaniment to Reuben sandwiches that turned out really delicious, and I admit, was a throw-together from random pantry items. To recreate my tomato, succotash, and spinach soup, combine one can of Campbell's Tomato Bisque, one can of Campbell's Harvest Orange Tomato Soup, two cans of Margaret Holmes' Triple Succotash (undrained), a cup of half-and-half, a teaspoon of granulated garlic, lots of black pepper, and a few shakes of hot sauce. Once the soup is hot, throw in a cup of chopped fresh spinach leaves. Garnish with grated Parmesan.

Then today's very tasty creation was devised of odds and ends from the fridge that needed to be used up, and as I had a matinee theatre performance at Plattsburgh State to attend, I employed my trust crock pot. Thus, I give you...drumroll, please...sauerkraut soup! Savory and hearty stuff, and it made so much, that I will have plenty to take into work and share with my co-workers tomorrow...if the idea of sauerkraut soup doesn't frighten them away. Tee hee.

Crock Pot Sauerkraut Soup

3 tablespoons bacon drippings, divided

1 pound mushrooms, sliced
2 medium onions, chopped
3 stalks celery, chopped
1 large red pepper, seeded and diced
4 cloves garlic, peeled and minced
4 large carrots, large dice
2 parsnips, diced (optional)
6 medium potatoes, peeled and cut into large chunks
2 lbs. sauerkraut, squeezed and drained (rinse it first, if you prefer)
2 quarts beef stock (or enough to fill your crock pot)
bunch of thyme, tied with kitchen twine
1 teaspoon pepper
salt, to taste
1 pound smoked kielbasa, sliced

In a large skillet, melt one tablespoon of bacon fat and cook the sliced mushrooms until tender and somewhat browned. Strain and add the cooked mushrooms to the crock pot. Melt the other two tablespoons of bacon fat, and saute the chopped onions, celery, and red pepper until tender. Add the minced garlic and cook for another minute or two. Add all of these veggies to the crock pot. Then throw in the carrots, parsnips (if using), potatoes, sauerkraut, beef stock, thyme bundle, pepper and salt. Stir to combine, cover, and cook for 4-5 hours on high, or 8-10 hours on low.

When the soup is almost done, brown the sliced kielbasa in the skillet, then stir into the soup. Remove the thyme bundle, then serve the soup with an extra grinding of pepper, and a piece of buttered rye bread on the side.