Monthly Archives: January 2012
So, anyway, we went in search of hearty stuff you eat out of bowls – with a spoon – preferably a large spoon.
We tried Southern Potlikker noodles with mustard greens from the latest Bon Appetit. Although it arguably requires a fork, it is just so warm and comforting.
I can count on one hand the number of people I know who have even tried borscht, but it is not only a great winter soup, it is RED – wakes you up from your winter slumbers and, by the way, it is the lesser color of both teams in next Sunday’s championship game.
The links between Super Bowl and borscht are few – there’s always The Russian Tea Room in — yes — New York, home of the Giants, whose delicious recipe we used. If you are willing to stay out until four in the morning or so, you can watch the game at Bleachers Bar in Moscow (1, Volgogradsky Prospekt; Metro: Proletarskaya, Moscow.)
Martha, Martha, Martha has an easy to follow New England Clam Chowder that is likely to comfort Patriots fans who have to watch the game from somewhere in the vicinity of the Charles River.
Gabe Mulligan brought his copy of mediterranean: food of the sun to work, and it’s become my favorite, too…straightforward recipe instructions (few with more than four steps) and just beautiful photographs (inspiring, if you have fruits and vegetables to use up.) Best of all, as the title implies, there is so much sun in those pages!
Denver Restaurant week. See all the participants sorted by neighborhood
(thanks to The Denver Bucket List.) Denver Restaurant week is February 25 to March 2 – but you have to get your reservations in now!
Are we hearing strains of Hail to the Chef? No, Article II, Section 3 of the U.S. Constitution does not require this particular report, but we were thinking about onions the other day and thought we’d do our best.
Kim Prall came up with another perfect (and perfectly simple) winner, a little ahead of the Vidalia season:
Grilled Onion Blossoms
- Core the center of Vidalia onion or any sweet onion ¾ down and discard core
- Place one pat of butter in the onion
- Place one beef bullion cube in the well with the butter
- Wrap the onion in foil approx 3 times the size of the onion pulling the excess foil into a blossom at the top
- Twist the onion in the foil tightly leaving the excess foil flared out
- Grill on a hot grill for approx 30 to 45 min. Onion will glaze and brown on the bottom
Looking through the Winter foods section of Sunday Suppers At Lucques we found possibly the best onion tart recipe ever (on page 297) — because, of course, cantal and applewood-smoked bacon can’t help but improve onion tart.
The What’s Cooking America website has loads of onion recipes, and if it is snowing where you are (as it is here, on this SOTU day) you might be seriously into French Onion Soup the Cooks Illustrated way (by way of the Food.com site) because you carmelize the onions in the oven instead of standing at the stove for an hour and a half.
Stay warm, America!
Great answers from Colorado organic chefs Alex Seidel (Fruition) and Ryan Hardy (Montagna).
This morning’s biscuits and gravy (scent courtesy of Ed Selser) reminded me of my Grand-Dad. He was a cowboy, as was his father, until he married. He’d saved enough to buy a ranch in Kansas. Later he owned a livestock auction in southern Colorado.
He liked to come up to the Stock Show in January, and somehow I wrangled invitations to go along with him. As the last of five kids, I considered it a key moment in my short life to wear jeans and boots, to go alone with him, and to listen in as he talked to cattlemen and others – adults — about the previous year, the markets, feed, weather, breeding … I didn’t understand everything, but I pretended I did. He taught me how to say “hawg” and he called me “Windy” because I talked a lot.
Even during the years I lived in the city, on the East Coast, I made cowboy food in January, and I remembered our ambles through the pens. I remembered freezing feet and my grandfather holding my coat collar — to keep me from wandering and a safe distance from the hooves of giants.
Cowboy BeansIngredients: 2 cans pinto beans Vegetable or chicken stock 1 c. diced ham ½ teaspoon salt 1 teaspoon black pepper ½ teaspoon cayenne pepper 1 Tablespoon chile powder Directions:
- drain and rinse beans; pour into a pot, add spices (except salt) and ham;
- add 1-1/2 cups stock and then water to cover
- simmer covered for two hours; salt to taste
- consume with cornbread
Of course, cowboys always like t-bone steak with broiled onions. And although the recipes at Chez What? may have had more to do with the Dallas Cowboys than the Stock Show type, they are great alternatives. Speaking of heat-sweetened onions try out awesome grilled onions and grilled chile relleno from Recipe Goldmine
If you can believe it, the Cowboy Showcase website provided me my first encounter with a dessert using 7-Up, but I think I actually remember the kind of blackberry cobbler I found on the Pioneer Woman blog.
If campsite cooking is your thing, try the Scout Camp Stew (none of the scouting organizations are responsible for the content of this recipe.) I blame my affection for Shepard’s Pie and Hachis Parmentier on having consumed this “stew” at my first organized overnight camp, and it is a great recipe to make with kids.
Scout Camp Stew (for a crowd, obviously)
- 4 – pounds ground beef
- 1 – teaspoon salt
- 1 – teaspoon fresh ground pepper
- 1-1/2 Tablespoons garlic, minced
- 1-1/2 quarts beef broth
- 2 – medium onions, diced
- 4 – medium potatoes, diced
- 2 – medium carrots, diced
- 4 – stalks celery, diced
- 2 – bay leaves
- 1/4 – teaspoon dried rosemary
- Bring large pot to high heat; brown the ground beef.
- Reduce heat to medium temperature.
- Add diced onions, celery and carrots; stir until onions are softened
- Add salt, pepper and garlic.
- Add the beef broth and stir into the ground beef and vegetable mixture.
- Add in potatoes.
- Pour in water to cover all and bring pot to a simmer.
- Add the bay leaves and rosemary.
- Reduce heat to low to medium.
- Cover the pot and cook for 1 to 1+1/2 hours.
- Potatoes should be just tender.