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Tortilla Espanola

Saturday, February 27th, 2010

 

Tortilla Espanola

Tortilla Espanola

 

When I was seventeen, I was fortunate enough to go on a school trip to Spain. We visited Seville, Barcelona, and Madrid. Spain is very beautiful. The landscape was similar to California, but to experience the differences in culture was life changing. I loved the pastel colored smooth plastered buildings, the churches, and the cobblestone streets. I studied Spanish at the time and appreciated being able to use my skills in a real life setting; although, I did get to practice in Los Angeles every now and then too. I asked for “agua sin gas” which is non carbonated water or water without gas. I thought that was a clever description. It was spring, and we arrived during holy week. The parades and night time candlelit festivals were beyond belief. We watched as people walked in procession wearing hoods and cloaks while holding giant candles.

I found it difficult to get used to certain things in Spain. I couldn’t eat the big American breakfast of eggs and bacon which I really loved. I couldn’t find a Perkins anywhere or anything that even resembled a Denny’s. I didn’t understand having a breakfast of crusty bread and coffee. However, now I really appreciate freshly baked crusty bread with creamy butter and I am mad about hot, dark, coffee. I was astonished to discover that everything was closed at lunch time. People shut down the restaurants and shops to go home for a siesta. Seventeen year olds, especially ones in another country with a bunch of friends, do not siesta. Now, I think this would be a great tradition to begin implementing here in Southern Minnesota. I read the other day that siestas are very beneficial to your health. We should all be able to nap mid day. Wouldn’t that be fabulous?

However, once I discovered the food in Spain, sometime after 3 p.m., it was well worth the wait. We ate in outdoor cafes overlooking the ocean, in plazas situated in the middle of the city, or in candlelit restaurants in and around villages. I tasted paella (a seafood medley served with rice), mussels in white wine sauce, and polverones (a type of pastry). Everything tasted so fresh and delicious. A couple of days ago, I spoke on the phone with one of my friends, Suzie, who went on this trip with me. She reminded me of a dish that we both loved in Spain. Most nights, she and I would order this for our dinner. The dish is called tortilla de patatas. Since my trip to Spain, I have also heard it called a Spanish omelet and a Tortilla Espanola. Whatever you want to call it, it is delicious.  It’s odd because Claud has been making me these for years and for some reason, I didn’t connect it with what I ate in Spain. It wasn’t until Suzie reminded me that I realized we were making this dish that I so loved when I was there.

The tortilla de patatas has nothing to do with a tortilla, as we know the word. It is really a fluffy egg and potato dish cooked in olive oil. Legend has it, that an 18th Century Spanish general stopped by a farm house and asked the house wife to cook a meal for his troops. All she had were some eggs, potatoes and onions. She combined them into what is now called the tortilla de patatas and the general was pleased with the tasty result. Who wouldn’t be?

The potatoes are lightly fried in olive oil and the onions are sautéed in olive oil as well. At that point, you can be creative and add garlic, mushrooms, and/or red peppers. I have even seen some recipes where shrimp is added. I bet it would be magical with a little smoky bacon. In this recipe, I added garlic and sweet red peppers. I wanted to make sure Daphne would eat it. But, maybe one night when she is away at a friend’s house, I can try the bacon idea. There is something delectable in the way, when you fry everything up on high heat in the olive oil, the crispy parts of the egg just melt in your mouth. Claud and I always top it with a dollop of sour cream and drizzle on some balsamic vinegar. Sometimes, we make a little salad of sliced tomatoes and basil on the side. It is fantastic.  

 

Tortilla de patatas/ tortilla espanola:

Serves 4

Time: 30 minutes

1 large sweet red pepper

1 yellow onion

1 clove of garlic

1 C. olive oil, divided (possibly more)

6 eggs

¼ C.  milk

Salt and pepper to taste

Slice onion and pepper. Coarsely chop the garlic. Heat 2 Tbsp. olive oil in a pan on medium high. Sauté the onion, pepper and garlic until onion is clear. Remove from pan and set aside. Add 2 more Tbsp. olive oil. Add the potatoes. Keep moving them around so they do not stick. Cook for ten minutes flipping them over. You do not want them to be brown and crispy, just cooked through. Whisk together eggs, milk and a dash of salt and pepper. Remove the cooked potatoes from the pan. Pour the rest of the oil into the pan (1/4 inch). Heat on high and watch that it doesn’t smoke. Mix the potatoes and vegetables into the egg mixture. Carefully pour into the oil. Cook for five minutes. Flip this over. We flipped it in pieces. If you are very clever, you can try to flip it with a plate over the top. You can also place the entire skillet in the oven and let the top broil and brown. If you flip it in pieces, you have to shake the pan again to let it all settle. It will form back into one piece again. Cook for five minutes on this side. Flip it out onto a platter. Cool and slice. Enjoy.

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spinach and cheddar enchilada bites

Saturday, February 27th, 2010

Here is an interesting variation on the enchilada. I taught a class the other day at my home on how to make salmon in foil. The ladies who have been joining me at my house for these classes are so amazing. We have the best time. We cook, then eat, then socialize with a glass of wine by the fire place. Here is the recipe, slide show and video for salmon in foil: CLICK HERE. Anyway, I made these enchiladas as an appetizer for the ladies. They really loved them.

making spinach and cheese enchiladas

making spinach and cheese enchiladas

 Once they were made, I cut them into bite sized pieces and set them on a tray with a little chipotle sour cream. They were tasty.

Spinach and cheddar enchilada bites

You may not know just how easy it is to make enchiladas. In fact, there is a saying amongst Mexicans which goes, “these are not enchiladas.” This means whatever they are referring to is not an easy task. Enchiladas can be meat, fish, cheese vegetables, or any combination of these things, rolled up in fried corn tortillas, smothered in enchilada sauce and then baked. The sauce is usually a smoky chili flavor. The recipe below calls for a prepared enchilada sauce in a can just to make these treats super easy. The word enchilada means “filled with chili” in Spanish. Here is a recipe for an enchilada appetizer. You make the enchiladas as usual. Then, cut them into bite sized portions which you can prepare ahead of time and keep in the refrigerator. You can reheat them just before you are ready to serve. Then, place them on a platter surrounding a bowl of dipping sauce easily made with sour cream, some enchilada sauce, and some spices. These are delicious and easy.

Spinach and onion enchilada bites:

15 corn tortillas

¼ C. canola oil

1 clove garlic, chopped

½ yellow onion, chopped

8 C. spinach leaves, washed and stemmed

2 Tbsp olive oil

3 C. shredded cheddar cheese

1 can enchilada sauce, mild

Heat the canola oil in a skillet and fry the tortillas in the hot oil. Place the tortillas on a plate with paper towels to soak the oil. Do not let them get too crispy because they won’t roll up properly. In another pan, heat the olive oil. Sauté the onion and garlic until the onion is clear. Add the spinach and let that cook for a couple of minutes. Turn down the heat. Don’t let the spinach wilt too much or get over cooked. It is still going in the oven. Fill the tortillas with cheese, spinach, onion and garlic and roll them into the shape of an enchilada. Place in an oven safe dish. Once you have a layer of these, pour on the sauce. Then, create another layer and pour on the sauce. Place in the oven at 350 degrees for twenty minutes. Cut into bite sized pieces and reheat just before people arrive. Then, serve with a dipping sauce.

 

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Shrimp Scampi

Tuesday, February 23rd, 2010

“How we see food”

It is so interesting to try to see the world through my children’s eyes. I thought I was the world’s coolest mom and tried recently to hang out with my kids and their friends, only to hear, “Mom, you’re not going to watch that movie with us are you?” Or, I show Daphne some really fashionable clothes I’d like to buy her and she says, “Mom, that’s so seventies.” I guess I am not as cool as I believed I was. Shoot. Sometimes, it’s hard to remember what it was like to be ten or eleven. Thinking back, the world was a very different place then, in my mind. I had two of the very best friends in the world, which I still see and love. We never hung out with my parents really. And, my mom never would have worn the clothes I wore: plastic shoes, pants that were too tight at the ankles and socks pulled up over my pant legs. I had a variety of plastic bead necklaces and wore my hair in a side pony. What was important and what I believed was cool or expensive or elegant has certainly changed over the years.

When I was a child and my parents took me out to dinner, I remember Shrimp Scampi was a very special dish. I only saw it on menus at the finest restaurants. It was always one of the more expensive items on the menu. I adored it. I think I developed a fondness for butter at a very young age. Scampi was always smothered in butter and garlic and served with rice or pasta. Rice and pasta were also high on my list of foods I loved.

It surprised me to discover that the word scampi actually derives from a variety of Norwegian lobsters. It has developed into a term used to describe the method of preparation. In the United States, the word is a culinary term for shrimp cooked with a white wine, garlic and butter sauce. Also, it can refer to deep fried shrimp. The grilled shrimp with the wine and butter sauce is the definition I am familiar with; although, I wouldn’t mind trying some of those Norwegian lobsters. I’d still add the buttery sauce and call it scampi-scampi. That sounds fantastic too.  I absolutely love lobster and cannot wait for spring or summer to write about lobster sandwiches. Mmmm…lobster sandwiches; but, I digress.

There was a restaurant in my home town called Bodega Bay. Now, I realize, it wasn’t that fancy. It had checkered table cloths and plastic flowers in vases on each table. But, I thought it was very elegant when I was ten or eleven years old. This was a seafood restaurant and when we went there, I always ordered the scampi. I felt like a very sophisticated child even with my unicorn necklace and pinkish white lipstick.

I asked Claud last night to think back and tell me what dish he remembered being special, elegant and expensive when he went out to eat with his parents. He told me it was the Dover sole. When anyone ordered Dover sole, the server brought it over to the table and filleted it in front of everyone. It was like a performance…dinner and a show. Claud thought he was very privileged when he ordered this. It was also served in a buttery sauce. No wonder we are so compatible.

 Later in life, it surprised me to discover how easy shrimp scampi is to prepare and that it is very affordable. It still can be pricey in restaurants, but for a few extra dollars it will be worth it. To make it at home, it’s very reasonable. In fact, this week you can buy wild caught in the United States shrimp at Hyvee (2015 S. Broadway St., New Ulm) for $5.99 per pound. They also sell it with the shells already removed. However, I recommend cooking shrimp with the shells intact because the flavor is so much better.  Shrimp takes minutes to grill and the sauce is so simple to prepare. Of course, today, I have created a sauce that’s heavier on the garlic and olive oil and much lighter on the butter. However, I still add a tiny bit of butter to get that magic flavor which brings me back to the decadence I believed I was experiencing as a little girl. You can make it with pasta, rice (white or brown), or cous cous. Daphne always orders shrimp scampi when she sees it on a menu. I don’t know if she thinks it is an elegant dish, but it reminds me that we are a lot alike.

shrimp scampi

shrimp scampi

 

Shrimp Scampi:

Serves: 4

Time: 30 minutes

1 lb. shrimp, cleaned, deveined with shells on

2 Tbsp olive oil

1 onion, chopped

2 cloves of garlic, chopped

½  Tbsp. thyme

½ Tbsp. Emeril’s Essence

½ Tbsp. garlic salt

½ tsp. pepper

2 C. white or rose wine

Juice from half of a lemon

1 Tbsp butter

1 bunch fresh Italian parsley

4 cups cooked Basmati rice

Start cooking the rice and it will be ready when everything else is finished. Pour olive oil into a sauce pan. Heat on medium high. Sauté onions and garlic in the oil. Heat up the grill and lay the shrimp on the grill. Cook the shrimp for about three minutes on each side (until pink). Add thyme, Emeril’s Essence, garlic salt, and pepper to the garlic and onions, once the onions are clear. Let the spices cook in for about three minutes. Flip over the shrimp. Deglaze the pan with wine. Let the wine cook in for about five minutes. Add the lemon juice and butter and let it melt into the sauce. One minute before you are going to pour the sauce over the shrimp, add the parsley. Place the rice on the plate, top with shrimp and load it all up with the sauce.

 

 

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A tower of polenta with vegetables and a creamy tomato coulis

Friday, February 19th, 2010

You can really make a meal magical by adding a coulis. Sauces bring any dish up to a new level of greatness by adding another layer of flavor. In this dish, there is a creamy tomato coulis. A Coulis is a form of thick sauce used from strained or pureed fruits and vegetables. They are great over meat and vegetables. Here, it provides the foundation on which the polenta and vegetables rest. Once you break into the tower and everything falls in the sauce, the result with fill your mouth with flavor.

polenta14

You can find polenta at your local grocery store. Polenta is pretty bland on its own. However, if you cut it into slices and grill it, the crispy outside and the creamy inside provides a perfect texture to so many dishes. Here, it is layered with cheese and vegetables.

CLICK HERE FOR SLIDE SHOW

Polenta and vegetable tower with a creamy tomato coulis:

Creamy tomato coulis:

3 C. tomato sauce

2 Tbsp. tomato paste

1 Tbsp. Sriracha hot chili sauce

½  bottle beer

½ tsp. thyme

2 Tbsp. cream cheese

Salt and pepper to taste

In a sauce pan, combine the tomato sauce and paste with the chili sauce. Mix well over medium heat. Add the beer and thyme. Allow to simmer for ten minutes to cook the alcohol out and leave the flavor in. Add the cream cheese and mix in until blended well. Add salt and pepper to taste. Form a layer on the bottom of the plate with this sauce.

Polenta and vegetable tower:

4 wooden skewers

1 package of polenta (in a tube), sliced

Tomatoes, sliced in half

2 Tbsp. olive oil

1 C. mushrooms, sliced

1 C. onions, sliced

1 C. celery, chopped

1 C. peppers, sliced

4 slices of cheddar cheese.

A few sprigs of parsley

Grill the polenta for about ten minutes each side. For the last ten minutes, grill the tomatoes. In a sauce pan, over medium heat, pour in the olive oil. Sauté all of the vegetables until the onions become clear (about ten to fifteen minutes). Place four slices of cheese on four slices of polenta and let the cheese melt.

Place one slice of polenta on the sauce. Layer on the vegetables. Place another layer of polenta (with the cheese on top). Top that with a tomato half. Add another layer of vegetables. You will want to place the skewer into these to keep them from falling down. Add another polenta and you are finished. You can add a sprig of parsley on top to make it pretty.

You may also enjoy:

 

 

 

 

 

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Baked ham and egg sandwich with béchamel sauce

Wednesday, February 17th, 2010

This sandwich is great for breakfast or lunch. It is quick and easy to make. The béchamel sauce gives it that extra boost to make it special. It’s not just an ordinary ham and egg sandwich. You could make a whole tray of them and serve them as an appetizer for a party. Or, you could serve a whole group of kids breakfast at a slumber party. Whatever the occasion, they are sure to satisfy.

Ham and egg sandwich with béchamel sauce:

Serves:  2

Time: 20 minutes

Four pieces of French bread or garlic toast

4 eggs

½ stick of butter

2 Tbsp. flour

½ C. milk

1/8 tsp. nutmeg

1/8 tsp. salt

1/8 tsp pepper

Preheat oven to 375 degrees. Make the béchamel sauce by heating a pan on medium heat. Melt the butter. Add the flour to the melted butter. Slowly pour in the milk until you get the desired thick and creamy consistency. Place the bread on a tray. Spoon on the béchamel sauce. Place the ham on top. Drop the eggs into ramekins or a cup cake tray. Bake these eggs in the oven for about five minutes so they firm up a little. I found that dropping the raw egg onto the ham and bread just leaves it to slide right off. So, firming them up a little really helps. Then, place the eggs on top of the ham and return to the oven for five minutes more. The egg yolk should still be a little runny. Sprinkle on a little salt and pepper and you are finished. Enjoy.

 

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salmon salad sandwich

Tuesday, February 16th, 2010
mixing the dressing into the salmon

mixing the dressing into the salmon

Tired of the same old tuna sandwich? You may come to love having a salmon sandwich instead. You can find tins of salmon right next to the tuna in your local grocery store. Salmon salad just tastes so much better. Also, the Chicken of the Sea brand of pink salmon is wild caught Alaskan salmon. You will want to buy wild caught salmon instead of the farmed salmon. Farmed salmon can contain high levels of contaminants which are harmful to our health as well as our environment.

It is best to make it a quality sandwich by blending the salmon with a delicious homemade dressing, celery, and onion. Then, top it off with tomato and lettuce and your favorite mayonnaise and mustard. Finally, place it all inside your favorite bread. Mmmm…that’s a great lunch. It’s high in protein and Omega 3 fatty acids. Also, the 5 oz. of salmon only contains 120 calories. Enjoy!

Daphne eating a salmon salad sandwich

Daphne eating a salmon salad sandwich

Salmon salad sandwich
Time: 5 minutes
Serves: 1
1 tin (5 oz.) pink salmon
Dressing: (combine 1 tbsp mayonnaise, 1 tsp Dijon mustard, juice from half of a lemon, a pinch of salt and pepper and stir)
½ celery stalk, chopped
¼ onion, chopped
2 pieces of bread (your choice)
1 tsp grain mustard
1 tsp mayonnaise
2 leaves romaine lettuce
1 slice of tomato
Mix together the dressing and the salmon. Mix in celery and onion. Spread mustard and mayonnaise on the bread slices. Scoop the salmon mixture onto the bread. Top with lettuce and tomato. Put on other slice of bread. Cut in half and enjoy.

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Seared salmon salad with balsamic glaze

Sunday, February 14th, 2010

Today is day 19 of my challenge to be in the best shape ever by the 4th of July and I have 141 days to go. So far, I am feeling really great. I am still sore every day. I wonder if that goes away? It feels good though because it reminds me that I am working really hard. Here is my article for the New Ulm Journal and a recipe for a really easy and delicious salmon salad. There is a video at the end of the post where I show you how to make this salad.

“Eternal spring in your heart”

You are probably tired of hearing how much I appreciate the cold or even how I keep writing about the weather. But, I write these articles about what is happening in my life and right now, it is winter. Winter is happening.  I have only lived through a few Minnesota winters and this one seems to be the coldest, the whitest, and the longest. The snow pushed up alongside my driveway is higher than I ever remember seeing. My front steps are missing completely. Oh, logic tells me they are down there somewhere nestled in their snowy blanket; but, I can’t see them. I was so excited for the first, the second, even the third snow day. Now, they are getting a bit commonplace.

Victor Hugo (French poet, 1802-1885) wrote, “Winter is on my head but eternal spring is in my heart.” I still look out at the frozen branches glistening in the sunlight and smile. The stark contrast of the bright red cardinals against the white backdrop takes my breath away. The powdery untouched snow covering the fields where no farmer has been in months looks smooth and peaceful. The most impressive winter sight I have been blessed with is the sunrise as I take my children to the bus. Some days we wait in the dark but on other magical days, the sun is beginning to rise and the sky is a cascade of blues, pinks and oranges. Last week, my car broke down at the bus stop and I had to walk home. It was this gorgeous sunrise which made me feel happy with each step.

Don’t get me wrong, I long for spring. I love the sunlight and the warmth from the sun. I’m dying to work in the garden. Our heating bill is killing us this winter. My kids little faces look red and chapped from the harsh winter wind. My entry way is never clean due to the snowy muddy boots traipsing in and out.  I don’t enjoy driving in the night with icy roads beneath my tires. I don’t look forward to having to push up on my icy garage door because it has frozen closed overnight. I’d like to stop having to take vitamin D pills daily due to my lack of sun.

But, even in the winter, it’s important to keep spring in your heart. It’s necessary to appreciate the good that is around you no matter what season you are living in. I laughed out loud the other day when I locked myself out of the house and had to walk around to the back door to make my way in. I tucked my jeans into my boots and began trekking through the snow. Before I knew it, the snow was past my knees. I looked ridiculous. There was no need to have tucked in my jeans as the snow was caked inside my boots by then. All I can say is that this is what winter is supposed to be. This is what you read about when you read about winter. I just have to love it. Think about ice skating, hot cocoa, warm fires, hot coffee in the late afternoon just to warm your bones, happy squirrels and rabbits when you leave some food out for them, snow ball fights, hot tasty soup, stews, and chili, hot bubble baths at the end of a long cold day, snow days when you don’t have to leave the house, sledding, tubing, and icicles. I have never seen such huge icicles before this winter.  Decide that the snow and ice doesn’t affect your mood in a negative way and you will feel the difference. And remember, there are only thirty two days until spring. We are in the home stretch. It is almost over. I know Punxsautawney Phil says there will be six more weeks of winter; but, we can’t believe everything that groundhog says. He doesn’t even really speak.

In the meantime, we can eat like it’s spring just to get us ready. Go out and find yourself some delicious wild caught salmon filets and make a hearty and appetizing salad.


salmon salad ingredients

salmon salad ingredients

 

 

 

 

A reader reminded me recently of the importance in buying wild caught salmon versus farmed. Doing so will benefit your health as well as the environment. Furthermore, it has been said that the nutrients in salmon my boost your mood and decrease feelings of depression. Salmon may assist in creating eternal spring in your heart. I already knew that salmon was a low fat food. However, looking into the nutrients found in salmon and other fish with high levels of Omega 3 fatty acid, I realize it’s crazy not to eat more of it. Not only may it lower your risk of heart disease, salmon can reduce blood clotting which may lead to strokes and it could lower your chance of getting cognitive problems such as Alzheimer’s disease. It’s like a miracle food. A food which may make me happier, healthier, smarter and slimmer? Yes please!

Seared salmon salad with balsamic glaze

Seared salmon salad with balsamic glaze

 

 

 

 

Salmon salad with balsamic glaze dressing:

Serving: 4

Time: 30 minutes

4 salmon filets

2 Tbsp. olive oil

Salt and pepper to taste

1 onion, chopped

2 cloves garlic, chopped

6 Tbsp. balsamic vinegar

2 Tbsp honey

1 head of Romaine lettuce

2 lemons, quartered

Pour olive oil into a skillet and heat on medium high. Sauté onion and garlic in pan until onion is clear. Set the onion and garlic aside. Place the salmon in the skillet and sear for four minutes on each side (until opaque in the center and brown on outside). Set salmon aside. Pour vinegar and honey in skillet and heat on high until reduced to glaze. Tear up the lettuce and place on plates. Set the salmon on the bed of lettuce. Put the sautéed onion and garlic on the salmon. Drizzle the glaze over everything. Add lemon wedges to squeeze.

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Salmon in foil: cooking class

Saturday, February 13th, 2010

It is day 18 of my challenge to be in the best possible shape by the 4th of July. I have 142 days to go. So far so good. I found a new dvd which I love. It is called Red Hot Salsa II. At first, it was way to fast and I was very uncoordinated. But, I discovered a portion of the dvd which slows down the steps and teaches you what they are doing. This was so helpful. Now, I have completed the dvd about five times and I am getting really good. I don’t think I have rhythm quite like the ladies in the movie, but I am getting better every day. It’s really fun and it really makes you sweat.

Also, I found an amazing app for the iphone which is called lose it. It’s a free app. It allows you to input your goals and then it sets up a plan for you to reach the goal based on calories. You punch in what exercises you are doing and what you eat and it keeps you on track on a daily basis. I really love it and believe it is helping me. It also motivates me to complete all three of my exercises daily so I can eat more food and drink more wine.

I taught another cooking class this week. My students learned how to make salmon in foil.

salmon in foil

salmon in foil

 

 

Click here for the recipe. It was a lot of fun. I also made  a couple of low fat appetizers: bean dip and cheese stuffed cherry tomatoes. Here are those recipes:

Tomato Buttons:

Serves: 5

Time: 15 minutes

2 C. cherry tomatoes, cut in half and remove pulp

1 C. fat free cream cheese

2 Tbsp. lemon juice

¼ C. parmesan cheese, grated

2 Tbsp. parsley, chopped

1 clove garlic, chopped

Salt and pepper to taste

Set cherry tomato halves aside. Combine all other ingredients in a food processor and mix well. Spoon into the tomatoes. Chill until ready to serve.

Pinto Bean Dip:

4 C. pinto beans

½ C. jalapeño peppers

¼ tsp. salt

¼ tsp sugar

1/4 C. onion, finely chopped

¼ tsp. cayenne pepper

¼ tsp paprika

1 clove garlic, finely chopped

Combine all ingredients into the food processor and mix well. Refrigerate until ready to serve. Serve with tortilla chips.

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George’s Fine Steaks and Spirits in New Ulm

Tuesday, February 9th, 2010
Here is my article for the New Ulm Journal:
George's fine steaks and spirits

George's fine steaks and spirits

George’s Fine Steaks and Spirits: an ideal restaurant for anyone and any occasion

When I first began writing this column, I considered writing about George’s Fine Steaks and Spirits, located at 301 North Minnesota St. in New Ulm. But, I thought, writing about George’s was too obvious. Everyone I know loves George’s. Everyone has at least heard of it. So, writing about George’s was predictable. Lately, however, I wondered how sad it would be if someone in New Ulm, or nearby, didn’t know about George’s? Maybe I could reach out to that one person who may have just moved here or lives in a cave or hides under a rock and open their eyes and mouth to some truly amazing food.

Claud and I stumbled across George’s a few years ago. It was early evening, before the dinner crowd came in. We were impressed by the open kitchen and long wooden bar. Everything was so clean. We sat at the bar and George Cottom served us. Instantly, we felt like one of his good old friends. George has a way of making every customer feel like he or she is the most important person in the room, and it’s genuine. I don’t see how he could fake his warmth and hospitality every single time I have been in the restaurant. He seems to enjoy the company of everybody who walks through the glass doors. In fact, I have never been to George’s and not been greeted by George.

Maybe George loves the restaurant and his clientele so much because he gets to work alongside his wife, Karen and his two daughters, Erin and Sarah. I know George values family, as well as food, because he told me his and Karen’s concept for this restaurant is, “good fresh food with family in mind.” I believe this is true because I have seen small children nestled in the booths with their parents enjoying “Pssghetti” or ribs from the children’s menu. At the same time, a couple on a romantic date will sip wine and eat lobster tail and filet mignon.  I have witnessed anniversaries celebrated with large groups of people of all ages upstairs in a room that is designed for private parties. We sat upstairs one night when the restaurant was crowded and it was really just as pleasant as sitting downstairs. One night, just before Christmas, Claud and I were at the end of the bar, near the entrance, and we couldn’t believe how many people were coming in to buy gift certificates. This place is so special that you will want to give the experience as a gift to someone you love.

Now, let’s get to the food. The cover of George’s menu reads, “’There is no love sincerer than the love of food’ –George Bernard Shaw.” It’s wonderful to have a charming family greet you and make you feel comfortable, but the food is really what you are coming to enjoy, right? You will not be disappointed. Karen and George buy the highest quality meats and locally grown produce. Their recipes come from Karen, George or George’s mom and they are unbelievable. I think I have tried almost everything on the menu and, because everything is so good, I don’t know where to begin.

First, you start a meal with bread and honey butter. You will have to control yourself so you don’t make this your entire meal; it’s that good. The appetizers are to die for. My mouth waters on the drive to George’s when I think about “Erin’s ‘Shrooms” which are beer battered fresh mushrooms served with hot sauce and ranch.  Sometimes, when the kids are at Rock on Ice on a Friday night, Claud and I will go into George’s for a date. We belly up to the bar and order a glass of wine for me and a Shell’s Firebrick for Claud and we each have an appetizer. We always have so much fun meeting new amazing people.

Whenever we have family out from California, we take them to George’s for dinner. In fact, when my mom is here, she insists we have at least one meal there. The entrees at Georges are so tasty and start at $13.95. However, I would be remiss not to say that the soup which precedes the meal is good enough to stand on its own. The lamb chops are seasoned to perfection, the baby back ribs are tender and messy, and Claud says the steaks are the best he has ever tasted. There is an Italian section of the menu featuring shrimp scampi and pasta with meatballs.

If you are steering clear of large meals, George’s also offers a lighter option to his dishes. He tells me that customers are encouraged to ask their server to suggest light options to the entrees. For example, you may substitute a Newman’s Own light dressing on your salad or have them replace the butter with olive oil. Also, the menu offers George’s salad with steamed fresh veggies or Bob’s Salad with a fresh cut wedge of iceburg lettuce. You may even want to try the chicken breast sandwich which is boneless and skinless. If you aren’t counting calories, you will want to end the meal with one of “Karen’s Dessert O’da day”. Go to www.georgessteaks.biz to view the entire menu.

I didn’t want to pry any of George’s traditional family secret recipes out of him; but, he did say that if anyone was trying to adapt something they were making at home, he or she could call him for advice or information on how to cook it. He is happy to assist.

George’s is open Monday through Saturday at 4 p.m. and for private parties anytime. Also, they are open for Valentine’s Day which is on a Sunday this year. You can make a reservation at 507-354-7440.

George did share his recipe for the creamy delicious honey butter:

1 lb butter

1 lb honey

1 C. heavy cream

Blend together and serve on warm fresh bread.

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Simply Foodify Cooking Class: Beef Bourguignon

Monday, February 8th, 2010

I had my first cooking class on Thursday. I had the best time. This one was held at my house. I served cocktails and wine with bruschetta and quacamole with chips as people arrived.

enjoying cocktails and appetizers before the class begins

enjoying cocktails and appetizers before the class begins

I think there were about ten people who attended and we made beef bourguignon. CLICK HERE FOR RECIPE

answering questions about deglazing

answering questions about deglazing

I let them choose ahead of time which recipe they would like to make.

Here I am cutting the beef

Here I am cutting the beef

 

It was surprisingly easy and fun. At the end we all sat together and enjoyed the meal which I prepared ahead of time. Next week, I will be teaching how to cook salmon in foil at the high school Home Ec room. So, no wine will be consumed in that class. I wonder if it will be as much fun?

Also, today is day 13 and I have 147 days until the 4th of July to be in the very best shape I have ever before been in. I can’t say that I have noticed a physical change in my appearance, however, there is a definite change in my energy. I feel fantastic. My mood may also be attributed to adding vitiman D to my diet. I think the lack of sunshine here in Minnesota may have been draining my energy and this vitiman has really helped. I have not missed a day of working out in 13 days and that in itself is a miracle.

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