Archive for July, 2010

Beef Tataki

Thursday, July 29th, 2010

Sometimes it is difficult to get the whole family to agree on a restaurant. Especially now when money is tight and we aren’t eating out as much as we may like, we want to pick a place that is special.

As I am sure it is typical with most families, my family has many different tastes. Claud loves meat, Jack loves cheeseburgers and anything at a buffet, Daphne is a vegetarian, and I like almost anything that isn’t a buffet. It may come as a surprise, but everyone in my family agrees on sushi. We all love sushi. Yes, even cheeseburger loving Jack. I don’t know why. I don’t really understand it. I don’t ask any questions. We just go whenever we can.

Traditionally, sushi comes from the Japanese meaning of the word, “it’s sour”. Originally, sushi was fermented fish and rice, preserved with salt. However, here in the west, there have been many variations of sushi. Thank goodness for this because I don’t think sour fish sounds enjoyable. The “California roll” probably wouldn’t be found in Japan. We generally order California rolls which are nori (seaweed) filled with sushi rice, crab meat and avocado. This is a type of sushi that most people can eat and usually will enjoy. It’s like beginner’s sushi or kid’s sushi. I still enjoy California rolls although I really enjoy sashimi too which is just raw fish. Salmon, tuna and yellow tail are my favorites.

I need to back up a little here. My sushi dinner always starts with sake, or Japanese rice wine. I used to order the hot sake because I didn’t realize there was anything else. Then, a few years ago, my cousin introduced me to cold sake and boy, was I impressed. He told me that the hot sake is just cheap table wine and the cold sake is the premium flavorful wine. I haven’t investigated this to see if it is true; but, my experience is that the cold sake tastes much better. Sake is made through a brewing process that is more like beer than wine. The other night I sampled three cold sakes at a restaurant for $10. I was so happy to have the chance to sample different sakes because I still don’t know much about it and want to learn more. I suggest you do this if you are at a restaurant which offers tasting samples. I couldn’t believe the different flavors. One tasted like flowers, one like pure vodka, and one like heaven. It was a lot of fun. After the samples, I ordered a glass of the “heaven” sake and sipped it throughout the rest of my meal.

Some people who are planning a trip to a sushi bar may be pleased to know there are many other foods available. It is not all fish. Most people would enjoy a bowl of edamame which is soy beans usually steamed with a dash of salt. You usually can order teriyaki chicken or salmon. There are lots of cooked meats available at any sushi restaurant I have been to.

One of our favorite appetizers to order at a sushi restaurant is beef tataki. Tataki is a Japanese word meaning “pounded” or “hit into pieces.” I first thought that beef tataki meant that the beef was pounded because it was always served very thinly sliced. I thought the chef pounded it out super thin. No, tataki refers to the ginger which is supposed to be pounded into a paste and used to flavor the beef.

If you don’t have a sushi restaurant nearby, you can make this beef tataki at home. I haven’t been brave enough to try to make sushi at home. I still have to learn how to buy sushi grade fish as well as the incredible skill involved in slicing the fish. It really is an art that probably takes years to learn. For now, I will stick with easier Japanese cuisine, like this beef tataki. Give it a try. You can serve it with the garlic butter dipping sauce, soy sauce with chopped scallions, and some ginger ground up with soy sauce. It’s delicious with three dipping sauces.
Beef Tataki appetizer

Serves: 6

Time: 1 hour (marinate overnight)

2 lb. beef tenderloin, trimmed

2 Tbsp. canola oil

1 tsp. salt

1 tsp. pepper

6 Tbsp. soy sauce

1/4 C. white wine vinegar

2 green onions, thinly sliced

2 Tbsp brown sugar

2 Tbsp. fresh ginger pounded into a paste

2 large garlic cloves, flattened

6 Tbsp finely grated fresh ginger

4 green onions, finely chopped

Preheat oven to 400 degrees. Rub 1 Tbsp oil over beef and sprinkle with salt and pepper. Heat 1 Tbsp. oil in skillet over medium-high heat. Sear the meat in the skillet until brown on all sides. Place skillet with beef into the oven for about 35 minutes. Take it out to cool for 15 minutes. Combine soy sauce, vinegar, onions, brown sugar, lemon juice, ginger and garlic into a large bowl. Place the beef into the marinade and roll it around. Refrigerate until beef is cold (overnight). The following day, take the beef out of the marinade. Cut beef into paper thin slices. Serve with garlic butter dipping sauce, soy sauce, and ginger with soy.

Garlic butter dipping sauce:

1/2 C. butter, melted

2 cloves garlic, pounded into a paste

1 Tbsp. anchovy paste

Combine butter, garlic and anchovy paste. Stir

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Grilled Lamb

Tuesday, July 20th, 2010

I have been thinking a lot about lamb and wanting to cook it for dinner. I love leg of lamb, gyro sandwiches, lamb roast, and rack of lamb. One time we split a lamb with our good friends, the Ohland’s, and had a freezer full of different cuts of lamb. I was surprised at how delicious the minced lamb tasted as a substitute for beef in a Bolognese sauce.  However, each time I look at it in the market, it is just too expensive. The other day, I found a great deal on leg of lamb steaks for less than $10.00. It was leg of lamb but sliced into two nice steaks. I couldn’t resist. So, I bought them and headed home all the while thinking of ways to cook them. As luck would have it, we ended up being invited out for dinner that night. I guess that is not bad luck, just poor timing since all I could think of was eating this lamb. I decided to marinate the lamb and keep it in the refrigerator for the next evening.

I threw together a marinade of wine (of course), olive oil, garlic, rosemary, chipotle paprika, lemon juice, red onions, brown sugar, salt, pepper, and a dash of love.  I knew that leaving this to soak in over night was the way to go. I was happy not to rush this process. I wanted this lamb to be something special. Claud was in for a real treat. I stuck it in the fridge and headed to my friend’s house for dinner. I couldn’t stop day dreaming about lamb. I ended up mentioning it and inviting these friends over to eat it with us the next day.

The next morning, I peaked in the bowl to see how it looked. Not much changed from the looks of things; but, I could tell there was some flavor enhancement going on. I could just feel it. In about nine hours I could unwrap these babies and cook them up.  The countdown began. The day passed slowly. Hours were like minutes. At noon, I thought this was some sort of sick joke and asked the kids if they changed the clocks back to mess with me. Of course, they had no idea what I was going on about.

Finally, six o’clock rolled around. The kitchen was spotless. I pulled the bowl with the marinating lamb from the refrigerator and rested it on the counter. I gently peeled off the wrapper and stuck my nose close to take a whiff. The marinade smelled divine. I worried for a second that I wouldn’t get this right and I would be very disappointed. Then, as quickly as the thought came, I threw it out with the wind. Nothing was going to spoil this meal. No doubts, no worries.

Okay, I was going to need rice, green beans, and a sauce. I pulled out the appropriate pots and pans and set them in their designated spots. Onions and garlic were chopped, olive oil and spices were used, and the magic was in full swing. Within thirty minutes the masterpiece was completed. Once I plated the first dish, I could barely wait to take the photograph. Then, I had to make three more plates (we had people over) and take them to the table. Then, I was forced to contain my excitement and to eat the meal like a lady in front of my husband and our friends. I was so pleased once I took the first bite. Yes! I did it! It was absolutely perfect.

Lamb over rice and green beans

I smiled with every bite. I looked around and everyone else was smiling too. At the end of the meal, not a morsel was left on anyone’s plate.  Mission accomplished.

Lamb leg steaks

Time: 30 minutes (marinade over night)

Serves: 4

1 ½ lb. lamb leg steaks

½ C. dry white wine

¼ C. extra virgin olive oil

2 garlic cloves, chopped

1 Tbsp. rosemary

1 Tbsp. chipotle paprika

Juice from half of a lemon

1/3 C. red onion, chopped fine

1 tsp. brown sugar

1 tsp. kosher salt

1 tsp. black pepper

Combine wine, oil, garlic, rosemary, paprika, lemon juice, onion, sugar, salt and pepper and mix well. Place the lamb into the marinade and roll it around in it until the lamb is completely saturated. Cover and place in the refrigerator overnight. The following evening, take the lamb from the refrigerator. Preheat the oven to 400 degrees. Either on the grill or in a grill skillet on high heat, sear the lamb for about 4 minutes each side (the lamb will have grill marks and be easy to remove from the grill). While you are searing the lamb, begin making the sauce (recipe below). Place the lamb in the oven for another ten minutes. Then, take the lamb out and place on a chopping board to cool. Take the pan you used to sear the lamb and cook it in the oven and place it on the stove top on medium high heat to use for the sauce. Slice the lamb across the grain. Place it on a bed of rice and pour the sauce over the top. Serve with vegetables. I used green beans here.

Creamy onion and wine sauce

1 tbsp olive oil

1 medium yellow onion, sliced

1 clove garlic, chopped

½ C. white wine

½ C. chicken stock

¼ C. heavy cream

Salt and pepper to taste.

While the lamb sears, sauté the onions in medium heat in the olive oil. Add the garlic once the onions are translucent.  The pan used to cook the lamb is on the stove on medium high heat. Pour in the wine

to deglaze it. Scrape all of the seasonings from the bottom. Pour this into the pan with the onions. Let this reduce for about five minutes. Add the chicken stock and let it cook for ten minutes. Add the cream. Add salt and pepper to taste.

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Deviled Eggs

Tuesday, July 13th, 2010

Spring is in full force and the days are getting warmer and longer. Isn’t it beautiful? People are spending more time outside soaking in the sun and appreciating this gorgeous spring. Gardens are being tilled and planted. The fishing season has begun and people are gathering at the lakeside beaches and grilling food outdoors. You know what that means? We have to have snack ideas. I am a serious snacker. I love to eat snacks and I snack all day long. I like to start dinners with an appetizer of chips and guacamole or to go to a picnic with several treats of cheese and crackers, or other munchies. I never make a road trip without a bag of goodies of some sort. When I am going to a picnic at the beach, or to grill at someone’s house or to a potluck, I make one thing that I know people will love…deviled eggs. 

I was interested to learn that they are called stuffed eggs, Russian eggs, picnic eggs and deviled eggs depending upon where you eat them. The concept of creating a mixture out of the yolk of an egg and placing it back into the whites originated in ancient Rome. The term “deviled” began in the 18th century and was used to describe food which is dark, rich, zesty, or spicy. I don’t quite get the reference to the devil because dark, rich, zesty and spicy are heavenly to me. In this case, “deviled” means zesty. At least, that is how I like to prepare my eggs. I don’t like them too spicy because I am usually making them for a group of people and there are always some people who can’t handle spicy. I do like to add a touch of Tabasco to liven it up; but, not so much as to overpower them with spiciness. My recipe has developed over the years and I like to add very finely chopped onion and celery to give them a bit of a crunchy bite. I think this adds intensity to the texture of the egg.  

Making eggs this time of the year makes sense. The egg is a symbol of the rebirth of earth in celebration of spring and they symbolize all of the new life blossoming around us.  Legend has it that you can balance an egg on end during the spring equinox. Apparently, when day and night are close to being equal in length and the tilt of the earth towards the sun is at a certain degree, an egg can be balanced on end. I haven’t tried it yet; but, it sounds interesting.

One thing I know for certain, whenever I make these deviled eggs, there is never an egg left on the plate and they usually disappear very quickly. People devour the deviled eggs every time. Grownups and children seem to enjoy them. So, these are perfect to bring to any gathering. I try not to let my family know when I am making them because they will eat them all before the guests arrive or until we get to our destination. They are too difficult to resist.

Deviled Eggs

7 eggs

½ C. mayonnaise

2 Tbsp. spicy brown mustard

1 tsp. white wine vinegar

1/3 C. celery, finely chopped

½ C. purple onion, finely chopped

¼ tsp. Tabasco

¼ tsp. salt

¼ tsp. pepper

1 clove garlic, minced

¼ tsp. paprika

Fill a pot with enough water to cover all seven of the eggs. Bring water to a boil. Add the eggs and boil for fifteen minutes. While the eggs boil, chop the celery and onions and mince the garlic. Take the boiled eggs and pour out the hot water and fill the pot with cold water. Crack the shell of the eggs and peel the shells off. Cut the eggs in half and scoop the yolk into a bowl. Mix in the mayonnaise, mustard, vinegar, celery, onion, Tabasco, salt, pepper and garlic. Blend everything together very well (especially the garlic). You don’t want to get a big chunk of garlic in one egg. Pour the mixture into one corner of a plastic bag and cut the tip of this corner with scissors (creating a pastry bag…or, use a pastry bag if you have one). Squeeze the mixture into the egg halves. It is nice to set the eggs on a bed of lettuce to make it look pretty. Sprinkle the paprika over the eggs. Enjoy.

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Macaroni and Cheese Casserole

Tuesday, July 13th, 2010

My husband and I just traveled over one thousand miles in a U-Haul truck with two kids, two dogs and a parrot. We took three days to make the journey from Hanska to Las Vegas. At one point, somewhere in the middle of Utah, I had both dogs in my lap and my forehead pressed up against the window, looking out at the scenery. I was just taking it all in: the red earth and sculptured mountains contrasted by the bluest of skies and the occasional wispy white cloud was breathtaking.

We have made this trip several times, but the scenery never ceases to amaze me. It’s incredible the difference in landscape between the plains of Nebraska, the rocky mountains in Colorado and the bright red mountains in Utah. Claud was concerned and asked if I was okay.

I must have looked miserable, crammed in my seat smothered in dogs. I smiled and reassured him that all was well. I was looking forward to this new adventure and seeing what life is like in Las Vegas for the summer. Who summers in Vegas and winters in Minnesota? Well, I guess we do. Yes, I think we are a bit crazy. The food we ate along the way was surprisingly delicious. We found a restaurant in North Platte, Neb. which served the best sashimi Ahi tuna. Daphne and I were in heaven. We both love sushi and were surprised to find it in Nebraska. In a small town in Utah, called Green River, we ate some tasty grilled salmon. I also enjoyed one of the largest chef’s salads I have ever seen. I couldn’t finish it, but it was delicious.

Once we arrived at our home for the summer, I had to decide what we should have for dinner. I decided to make us all some comfort food after that long journey. We needed something which would fill our tummies and make us happy at the same time. I wanted to fix something that everyone would be happy with. I didn’t want any moaning from anyone. Macaroni and cheese casserole popped into my mind.

My kids love macaroni and cheese. They will make it themselves if it is in the box. They know how to add the milk and butter to the powdery cheese. I don’t even think they measure any more. I have grown out of liking this kind of macaroni and cheese, from the box. Although, I do love most cheeses, I am not a big fan of powdered cheese.

I discovered on this trip that I am also over the cheese in a can, we call it squeezy cheese, which I have loved since I was a child and always buy on road trips. It just didn’t have the same satisfaction that I remember. I think I am over it. Back to the macaroni and cheese, I did discover a delicious frozen version of macaroni and cheese which is so creamy and rich. You can find it at Trader Joe’s.

However, my favorite, and luckily the kids love it too, is macaroni and cheese casserole made from scratch. I make it creamy and delicious like the Trader Joe’s version but also add vegetables and bread crumbs to make it more grown up and nutritious. This is a good way to sneak in some vegetables into the meal and the kids won’t even notice because it is so cheesy and delicious.

This might be a bit heavy for a summer time meal; however, if you use skim milk and low fat cheese, you won’t be adding too many extra calories. I also make it with whole wheat macaroni noodles. I whipped this up on our first night in Vegas and everyone loved it.

Macaroni & Cheese Casserole

3 cups dry macaroni pasta

3 cups dry macaroni pasta (cook according to package directions)

1 Tbsp. olive oil

1 onion, diced

1 clove garlic, thinly sliced

2 carrots, sliced

2 stalks celery, sliced

1/2 C. butter

1/2 C. flour

1 C. milk

2 C. shredded cheese (your choice)

2 slices bread, toasted

2 Tbsp. parmesan cheese

1 tsp salt

1 tsp pepper

Cook the macaroni according to package directions. Set aside. Saute the vegetables in olive oil until the onions are translucent. Set aside. Melt butter and add flour over medium heat. Add milk until creamy. Add the cheese and melt the cheese. Pour the vegetables into the cheese mixture. Pour the cooked macaroni into an oven safe casserole dish. Pour the cheese mixture on top. Spread the bread crumbs on top of this. Place in an oven at 350 degrees for ½ hour. Enjoy.

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Herb rubbed pork chops with a creamy morel sauce

Thursday, July 1st, 2010

It is that time of year again, the very special time when I thank Scott Broste for introducing me to the morel mushroom.

A few years ago, Scott took my husband out morel hunting. At that time, I had never tasted a morel mushroom; but, I soon discovered that they are a delicacy of spring. Claud and Scott took off to who knows where and they were gone for a few hours. People rarely share their morel hunting ground with other people because it is like a magic breeding ground filled with treasures. Everyone can’t know about it or there would be none left. So, it was very special for Claud to be taken to one of these magnificent places.

If you go morel hunting and you are a novice, be sure to take someone with you who knows what a morel looks like. Apparently, there are similar looking mushrooms called false morels which are poisonous. Luckily, Claud had an expert with him to teach him the ropes.

Morels pop up in the early spring when the ground is warming up. After a night of rain is usually an ideal day to go hunting. They need warm, damp ground to grow in. They prefer the shade of poplar, elm, ash, maple and fruit trees. They also thrive in mossy areas and near dead tree stumps. I still don’t know exactly where Claud and Scott ventured that day but the hunt was a success.

Scott and Claud returned dirty from the hunt and Claud had a tick on his ankle. More importantly, they came home with a couple of bags of fresh morel mushrooms. These morels were all different sizes and the tops had a honey comb shape to them. Scott showed us how to lay them out on a screen to dry for a couple of days. I was intrigued. I wondered how they would taste.

Morel Mushrooms

A few days later, the sun was shining and we decided to grill some pork chops on the barbeque. Claud said he would make a sauce out of the mushrooms to go over the pork chops. I thought that sounded like a fantastic idea. I poured the dried mushrooms into a bowl of water to reconstitute while Claud covered the pork chops with an herb rub and turned on the grill.

We made the sauce out of red wine, onions, garlic, cream and morel mushrooms. This sauce made the pork chops taste so delicious. The flavor of the morel mushroom helped to create a magical sauce. Morels have a distinctive earthy, nutty, steak like flavor, similar to a portabella (but more flavorful). The taste is smoky and intense which is perfect for making a sauce. I felt like I could eat a whole bowl of the sauce on its own. I knew I had discovered a new favorite food. Thank you, Scott.

Since that day, Claud has discovered a couple of morel hunting spots of his own. Last week he took our son, Jack, out with him. They were amazed to discover that the mushroom growing grounds were covered with wild blue bells. The photos were magnificent. We had seen blue bells growing in the forest in England where Claud grew up. We never before saw them growing like this here in the states. I was so happy Jack was able to experience this with his father. They came home with memories, photographs, and yes, a bag of mushrooms as well. Jack even carried back a tick with him… eewww.

We fired up the grill and threw on a few pork chops to make what has now become our traditional morel mushroom dish…herb rubbed pork chops with a creamy morel sauce. As usual, it tasted divine.

Herb rubbed pork chops

with a creamy morel sauce

Serves: 4

Time: 30 minutes

4 pork chops

2 Tbsp. dried rosemary

1 Tbsp. dried thyme

1 tsp. onion powder

1 tsp. salt

1 tsp. pepper

1/4 C. plus 1 Tbsp. olive oil

1 onion, sliced

2 cloves garlic, chopped

1 C. dry red wine

1/4 C. cream

1 C. morel mushrooms, reconstituted

Salt and pepper to taste

Mix the rosemary, thyme, onion powder, salt, pepper and 1/4 C. olive oil in a small bowl. Spread all over the pork chops. Place on a hot grill. Cook to your liking, depending on the thickness of the chops.

In a saut pan, heat the remaining Tbsp. olive oil. Saut the onion for ten minutes. Add the garlic for another minute. Add the red wine and cream. Pour in the morel mushrooms with a bit of the water used to reconstitute (1/2 cup). Let this simmer for about ten minutes. Add salt and pepper to taste.

Take the chops off of the grill and pour the sauce over them. Serve with a salad or vegetable. Enjoy.

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