Draft Night

Tags

beef, carrots, meatloaf, onions, panko, peppers

I swore the day would never come. If you’ve been reading my posts for a while now, you are probably aware of the fact that I am not a fan of meatloaf. The husband loves it, but I have never been able to enjoy it. But on Sunday, the Penguins lost (badly I might add) in the playoffs to the Flyers. The Pirates basically lost their season before spring training ended, and the Steelers, well, they didn’t have their best year either. So all that was left for my husband, the only thing he has been holding on to, the same (boring) event that he has been talking about and looking forward to for the last three weeks, was the NFL draft.

I don’t get it. I seriously don’t understand the fun in watching the draft, especially for 3 days straight. You can basically just read the picks the next day and save several hours of your life. It’s a bunch of men in one room, the older huddling together and talking in whispers, the younger walking up on stage and holding a jersey with their name on it. It’s boring. It’s the same thing over and over again for 3 long days. My husband was trying to explain his excitement to me by saying “It’s college and professional football all rolled into one!” My response? “You do know no one actually plays football during the draft?” Like I said, I don’t get it.

But it’s been a rough sports year for my dear husband and he has been talking about the draft for an extended period of time so rather than roll my eyes and wish that I was watching Downton Abbey instead of Rodger Goodell, I decided to celebrate his “favorite sports day of the year” by making his favorite little boy meal: meatloaf.

Draft Night Meatloaf (adapted from Cooking Light)

To start chop up a few carrots, half an onion and half a red pepper before tossing into a saute pan. Cook the veggies over medium heat until tender and then transfer to a bowl. Add 3 tablespoons of ketchup, 1/2 cup of panko, 1/4 cup of chopped parsley, 1 1/2 teaspoons of Worcestershire sauce, 3/4 teaspoon of oregano, 1/2 teaspoon of thyme, 1/4 teaspoon of salt, 1 egg and 1 1/4 pounds of lean ground beef. Then mix until combined.

Transfer the meat to a foil lined baking sheet and begin to mold the loaf.

Once molded, top the loaf with additional ketchup.

Bake for 35 minutes in a 350 degree oven. Before serving top off with a bit of chopped parsley.

I served my first ever meatloaf with rosemary red potatoes and a mixed salad.

I have to admit, it was pretty good. Would it be my pick for most dinners? Probably not, but making the meatloaf myself took a bit of the ‘ick factor’ out. I knew exactly what went into it, added in a few extra veggies, omitted the bacon and actually enjoyed my meal – I may have even had seconds.

From my favorite little chef helper and me “Happy draft night Daddy!” Yes, she helped make the meatloaf Baby Bjorn style.

Welcome to Pittsburgh, David DeCastro. And if you are ever hungry you are more than welcome to join my husband for meatloaf night.

The Magic of Christmas

Tags

basil, beef, carrots, onions, panko, peppers, spinach, Williams-Sonoma, wine

They say this is the season of hope and anticipation.  In the Catholic Church, Advent is a time for reflection and preparation, as we await the return of Jesus. In our society, December is a giant rush of parties and presents; the chaotic countdown to very corporate Christmas.

As a little girl, it was a season of impatience – four weeks of unbearable waiting, followed by one night of breathless clock-watching.  On Christmas Eves past, I would lie awake in my twin bed, straining my little ears, wanting desperately to hear sleigh bells ring. Then, when Christmas morning finally arrived, my siblings and I stood at the top of the stairs – our patience long since exhausted – as my dad started the video camera and asked us all if we thought Santa had stopped at our house. We’d roll our eyes, stomp our feet and (rather rightfully) whine “Daaaaaaaadddd!” Six Thesing children, all in matching (and embarrassing) pajamas, wanting only to storm downstairs, and dive into Christmas.

But, over the past several years, Christmas has lost some of that … charm. I’m not sure what exactly has happened.  But that great anticipation (and the impatience that accompanied it) disappeared.  Perhaps, I grew older, wiser and more patient. Perhaps I lost some of my innocence, and the wonderful magic of the day dwindled.  Perhaps it’s just that I honestly don’t “need” any new things (not that I ever “needed” a Pound Puppy or an American Doll, but you get the point).  Do I love making cookies, belting Michael Buble, and, yes, opening presents? Of course. But do I need that stuff, in the same way I needed to hear Santa’s sleigh-bells as a little girl? Sadly, no. I miss that desperate excitement.  I guess I just miss the Christmas I grew up with.

Sure, I still get excited about Christmas – especially to spend time with my family. As a 26-year old, who lives too far away, that is honestly the best part of the Christmas season anyway. But the magic and that amazing anticipation aren’t there.  They got lost in the chaos of life, and as a result, the overall Christmas excitement just isn’t the same. It’s not what I used to know and love.

But this year,  the charm, the magic – and the anticipation – are back – and bigger than ever. I cannot remember the last time I was this excited for Christmas. While I won’t be wide awake on Christmas Eve and listening intently for sleigh bells, or standing at the top of the stairs in the some hideous pair of matching PJ’s, eagerly waiting for the “go” from Dad, I will be watching, and waiting, with my sweet baby girl.  Christmas is truly back, and it’s all because of Lyla.

Although she is still too young to have any idea of who Santa is, to listen for sleigh bells herself, or even unwrap her presents, I am bursting with excitement to witness her very first Christmas (and not just because we can make her wear some silly, seasonal pajamas). I’ve been missing the innocence of Christmas, and I am pretty sure that I am soon to find it again. Because this year, and next year, and for so many years to come, I’ll get to witness Christmas through Lyla’s eyes.

For the past few weeks we have been prepping and preparing for Lyla’s first Christmas. We got our very first real tree, strung it with lights, decorated it with ornaments and topped it with the perfect lighted star.

We’ve been finishing up our shopping, wrapping up presents, and placing them under the tree – to the point that I can now attest a certain Miss Lyla is going to come out on top this Christmas season. I think Santa may have gotten a little carried away.

I even set up Santa’s workshop where all the wrapping and decorating has taken place.

Yet, after all that work, and all that bustle, we were still two weeks away. Yes, I got a little impatient. And so yesterday, after we had finished the last of our Christmas shopping, after the husband had strung the final string of lights on the balcony, after we had happily hung our brand new “Baby’s First Christmas” ornament, and after Lyla had decided all of this “waiting” was far too exhausting…

…I decided we needed our very own Christmas meal to celebrate. So I cooked and I cooked, and as the aroma of a stuffed flank steak filled the kitchen, it finally felt like it used to; the magic of Christmas was back.

To make our (pre) Christmas meal, I used a Williams-Sonoma recipe, but made a few changes of my own. I first butterflied (stopping before reaching the other side) and pounded out the flank steak with a meat mallet.

Next I made the rub using 1 tablespoon of red wine vinegar, 1 tablespoon of paprika, 1 tablespoon of tomato paste, and 1 tablespoon of olive oil. I left 1 tablespoon of the rub aside to be used later and spread the remaining on the steak. Next I layered the steak with all of the following: thinly sliced proscuitto, spinach, freshly grated carrot, sliced onion, 2 roasted red peppers, fresh basil leaves and a mixture of panko, thyme, parmesan cheese and salt and pepper to taste.

After all of the layers had been added, I rolled the steak from the long end into a cylinder and secured it together with cooking toothpicks. Preferably, I would have used kitchen string, but I did not have any left and the toothpicks got the job done.

I then seasoned the outside of the meat with oil, salt, pepper and thyme and placed it in a frying pan with a little bit of oil. I browned the meat on all sides before transferring it to a roasting pan.

Next, I brushed the meat with the remaining tablespoon of rub that I had reserved from earlier and then put it in the oven set at 350 degrees to roast for 45 minutes. Once the 45 minutes had elapsed, I removed the pan from the oven and added 1/2 a cup of white wine to the bottom of the pan. I then let the meat cook for another 45 minutes.

When the meat was almost done I started to prepare the pan sauce. To do so, I added 1/2 cup of Marsala to the frying pan that I had originally used to brown the meat. As the Marsala heated, I scrapped down the bits from the pan and then added 1 cup of beef stock, 1 tablespoon of Worcestershire and 1 tablespoon of tomato pasta.

Before adding the tomato paste I first combined it with a bit of warm water to thin it out. In the past when adding tomato paste to sauces it always clumped up, but this little trick that I learned ensures that it will mix perfectly.

Finally, I let the sauce cook for a few minutes and reduce down.

By this time the meat was done and ready to be sliced! Although the original recipe did not call for this, I added some of the drippings from the roast pan into my pan sauce for a little extra flavor.

I ladled a little bit of the pan sauce on each slice of steak and it was wonderful. A perfect little Christmas meal that helped to bring back even more of that Christmas magic. And now we just wait. Two more weeks before the best Christmas yet; our first Christmas with Lyla.

She’s pretty excited herself. And next year I think I’ll listen for sleigh bells with her.

My New Ways

Tags

bay leaves, beef, carrots, celery, mashed potatoes, Notre Dame, peas, running, slow cooker, wine

I currently live my life in three hour increments. I feed Lyla, we play, she sleeps. Our three activities in those increments vary in length each time. Sometimes we play for an hour and then she sleeps for an hour and a half. Other times we play for two and a half hours and she only closes her eyes for five minutes. But regardless of the length of our activities, our lives still consist of these three hour increments.

Sometimes, I am still amazed when I really think about just how much my life has changed. No longer is my life ruled by a job, but rather a baby. I sometimes miss my old routine and my old ways – the ones that consisted of long runs all by myself, spur of the moment outings, weekend trips, plenty of good wine, date night, lots of cooking and baking, and plenty of “me” time. I miss my regularly scheduled bedtime and wake up time (not to mention the fact that it was uninterrupted, except for on Notre Dame home football weekends, then it was constantly interrupted by the students who lived next door that my father-in-law deemed “crazed!”). But now I live in these three hour increments and they repeat themselves incessantly.

Occasionally, I find myself getting frustrated. I miss my old ways. I keep telling myself that soon enough I will get back to them. Soon enough I will head out for a long solo run and push my body past it’s limits. Soon enough I will get to spend endless hours in the kitchen testing new recipes and trying new techniques. Soon enough I will have that date night that includes dinner and a movie. Soon enough I will wear my heels again! Soon enough I will fit into my size 2 jeans. Soon enough, soon enough.

Today though my baby is no longer considered a “newborn.” She is three months old and I am pretty sure that means I can no longer use the excuse “I just had a baby.” For three months we have been getting to know each other and coming to learn each other’s ways. For example, I have learned that Lyla’s ways include laughing while she falls asleep; they include waking up in the middle of the night (at least for now); they include sucking on her hand whenever her pacifier falls out, they include grabbing onto her ear as she eats; they include giggling when you make “o” sounds; and they include making my heart ache at least four times every day. Her ways also include those three hour increments.

I took three whole months, but I think I have finally realized that I will never get back to my “old ways.” It is time for new ways and I am ok with that. Although different and divided into three hour increments, these new ways are even better than my old ones for they include Lyla and life without her would be no life at all. So I am happy to take on these new ways. Although I will always be fond of those days long gone, I will excitedly look to the future and embrace my new ways with a heart full of love, a slow cooker, morning coffee and a jogging stroller – and hopefully someday soon my new ways will include a brand new pair of size 2 jeans.

Slow Cooker meal of the week: Classic Pot Roast (adapted from Cuisine)

Heat a few tablespoons of olive oil in a large saute pan. Sear a 4 lb beef roast on all sides.

Move the roast to the slower cooker and set on low. In the saute pan, add 1/4 cup of flour and 2 tablespoons of tomato paste. Cook for one minute. Deglaze the pan with 1/2 cup of white wine and cook for another minute or so. Add in 1 1/2 cups of beef broth and 1 tablespoon of Worcestershire sauce.

Pour the sauce over the roast and set the slow cooker to low. Cleaning and chopping, combine 1 onion, 6 carrots and a few sticks of celery in a large bowl. Sprinkle with thyme and 3 bay leaves.

Add the vegetable mixture to slow cooker and let cook for 8 hours.

4 hours in

During the last thirty minutes of cooking, boil 2 lbs of cleaned and chopped red potatoes. Once tender, drain and add a tablespoon of butter, a splash of milk, and seasoned salt. Mash together and finally add in one bag of defrost peas (because let’s be honest, we all know that on Thanksgiving your mashed potatoes are really only a vehicle for your peas).

Serve the roast with a splash of sauce, veggies, potatoes and bread for dipping!

Enjoy!

Is it Spring Yet?

Tags

beef, cake, carrots, frosting, mushrooms, pineapple, potatoes, spring, tenderloin, wine

When my husband was applying for jobs, I told him that I would go anywhere he wanted as long as it was south of our current location which at that time was South Bend, IN. Somehow he managed to accept a job in one of the only major cities north of South Bend – Milwaukee. He promised me though and stated over and over again, that the weather would be no worse, no colder and if I am not mistaken I believe he said we would experience less snow in Milwaukee than we had in past years in South Bend. I did not believe him.

Today is May 4th. We are a full month and a half into “spring,” yet I wore my winter coat to work this morning and it snowed two whole days last week. When I check the forecast each morning, I find myself getting overly excited for temperatures in the 50′s and not surprised at all when the high is only 42. I often point out to my husband that South Bend is consistently 10 degrees warmer than Milwaukee. Now don’t get me wrong, Milwaukee is a far better city than South Bend. There is much more to do, wonderful restaurants to try out, apparently some great beers (50 more days and I can confirm that for myself!) and not a week goes by that someone doesn’t tells me how amazing the summers are here. Yet somehow I find myself constantly asking “is it spring yet?”

Last week as the rain continued to fall and I was still wearing my winter sweaters I decided the only way to encourage spring to come was to start acting like it had already arrived – make a meal worthy of a beautiful spring day: beef tenderloin with mushrooms, fingerling potatoes, and a delicious carrot cake.

Beef Tenderloin:
Beef tenderloin is such a great cut of meat that you really should not have to do too much to it. I simply coated it with a bit of olive oil, and sprinkled it with rosemary, thyme, salt and pepper.

I cooked the meat at 450 degrees until it reached an internal temperature of 140 degrees. I allowed it to rest for 10 minutes before cutting into it.

Before serving the beef, I made a simple mushroom gravy by heating olive oil in a large skillet. Once warmed, I added a bit of thyme and a whole package of mushrooms and allowed the mushrooms to become tender. I then added about 1/2 cup of chicken broth as well as 1/2 cup of white wine. After bringing the gravy to a boil, I simmered the sauce until it began to reduce. From there I added a bit of corn starch mixed with water to work as a thickening agent.

Roasted Fingerling Potatoes:
This is perhaps the easiest way to make potatoes and the results are amazing. It only took 3 simples steps to prepare: drizzle the potatoes with olive oil, season with rosemary, salt and pepper, bake until fully roasted.

Serve along side of the beef with mushroom gravy.

Carrot Cake:
Now as wonderful and as simple to make as that meal was, the true spring item of the night was the carrot cake. Of course, requested by my husband, this cake was moist and light and with each bite brought spring a little bit closer to Milwaukee. Here is out how you make it:

Start by greasing and flouring two round cake pans.

In a large bowl combine 1 1/2 cups of flour, 1 cup of sugar, 1 1/2 teaspoons of baking soda, 1 teaspoon of baking powder, 1 teaspoon of cinnamon, 1/2 teaspoon of ground cloves, 1/2 teaspoon of ground nutmeg, 1/2 teaspoon of allspice and 1/2 teaspoon of salt. Whisk all ingredients together in a large bowl.

Whisk together 3 large eggs at room temperature and 2/3 cup of vegetable oil.

Add the liquid mixture to the flour mixture until just combined.

Next, grate 1 and a 1/2 cups of carrots. For me this took approximately 5 carrots, but depending on the size you could need a few more or less.

Lastly, mix in the shredded carrots and 1/2 cup of crushed pineapple. The crushed pineapple adds a little extra moisture and keeps the cake fresh for longer.

Stir the batter until combined and then scrape even amounts into each cake pan.

Bake at 350 degrees for approximately 25 minutes or until golden brown.

Allow the cakes to cool for awhile before removing from the pans. Otherwise you risk breaking or cracking. While the cakes cool, make a simple cream cheese frosting. Start by beating together 8 ounces of cold cream cheese, 5 tablespoons of softened butter and 2 teaspoons of vanilla in a bowl.

Slowly, and only a little bit at a time, add confectioners’ sugar until you have reached your desired consistency. Sprinkle with a bit of cinnamon and stir until combined.

Once your cakes are cooled, you can begin the assembly process. Take your time assembling the cake. Rushing through this process can cause broken pieces of cake in your icing. Simple place your first cake on a cake stand. Slowly spread a portion of the icing outwards. Try not to go back and forth over the same area.

Once the bottom layer is complete, gently place the second cake on top and repeat the icing process. Once the cake is fully covered, coarsely chop about a cup of walnuts and lightly press them along the edge of the cake.

Spring may be a bit delayed this year, but in the meantime we can at least enjoy a meal worthy of a beautiful spring day. Although I will probably continue to ask and wonder if it is spring yet (or if it will ever arrive), I am happy to know that with each passing day we are getting closer and closer to summer. And this summer will bring me the greatest gift of all – Baby Fischer! I hope she likes carrot cake.

Meatballs!

Tags

basil, beef, Bobby Flay, cheese, Ina Garten, Kansas City, meatballs, onions, parmesan

This day and age, woman are taught or pressured into believing there are certain meals they cannot or should not eat. My husband often reminds me of this when I say no to a particular food or dish, claiming that I do not like it. He will often call my bluff and force me to admit that I don’t really even know if I like it, I just tell myself that so I won’t want it. It is an interesting little trick that I have been unknowingly using for many years. For me, the following are some of the foods that I “don’t like:”

1. Meatloaf - Although I did not try this gross-looking, bacon-encrusted, drown-the-flavor-out-with-ketchup, meat for many years, it is my husband’s favorite meal and I have had to eat it once or twice since we have been married. I still do not like it. Perhaps part of the reason I still don’t like it is because I believe it is bad for me, but I have given it a try and have been unable to come around. It stays on the list.

2. Hamburgers – growing up my parents did not take my siblings or me to McDonald’s, Burger King, Wendy’s or any of those other fast food hamburger joints (as an adult, this is something I am actually happy about and a habit I have kept). The only time we frequented these chains were on road trips and the majority of time we ended up at an Arby’s where they serve “Market Fresh” sandwiches and salads. Although, I do recall that, after my tonsils and wisdom teeth were taken out, my mom brought me a Wendy’s frosty. Those I like – and have no problem eating! (Sometimes, I even dip Adam’s french fries in my frosty. Don’t judge me; it’s awesome). However, you will rarely find me ordering a hamburger and if I do it is usually of the turkey, quinoa or veggie variety. And I really do prefer those. Sorry Adam, it’s true. (Although, your grilled burgers – the ones you learned from your Dad – with the worcestershire, soy sauce & garlic powder … I’d happilly order them anytime).
3. Chipotle Burritos - Yes, I have tried them. And although most people stare in disbelief when I say I don’t like them, it is true! And, I really do not like how I feel after eating them. Yes, I will admit, the fact that there is a whole day’s worth of calories in just one burrito has probably influenced my taste buds. This is my husband’s favorite item to argue with me on the whole “taste vs. health reason” for not eating something.
4. Real potato chips - I am more than happy to stick to the baked variety. They even taste better.
5. Bologna, Salami, Pepperoni and any other deli meat speckled with fat – overly processed, overly gross.
6. Mayonnaise – You will never find this condiment spread on a sandwich of mine. The only time I use it is as a part of a larger dish and even then, I use the light stuff. (See also: ranch dressing. Never bought it. Never will.)
7. Regular Soda – I do think it has a weird flavor, but again, I probably convinced myself of this because I know it is unhealthy. Pregnancy has, however, cured me from even diet soda. I haven’t had a sip in the last 28 weeks.
8. Creamy Soups – I avoid them like the plague. I am perfectly happy sticking with broth based soups.
9. Prime Rib - I honestly really don’t know if I like this or not, and since I cannot recall the last time I even had it, it makes the list.
10. Meatballs - This one I use to avoid just because I did think it was bad for me. Whenever I had meatballs, they were so rich and decedent that I knew they just had to be bad for me. Although they tasted great, my mind kept winning the argument. But….

Over the years, the more meals I have made, the more I have come to realize and appreciate that you do not have to avoid certain dishes or foods, you just have to prepare them in your own healthy way. More often than not, I even find that the healthier version tastes better. My husband has been really pushing some of the above items lately, convinced (and supported by scientific fact) that if I eat them while pregnant, our baby girl will be more likely to enjoy them when she is born and thus, as a result, he will have a partner in crime. He has requested and been denied meatloaf multiple times this year (a disappointment he took into his own hands last weekend; making and eating a whole meatloaf while I was away for the weekend). Worse yet (at least for him), I have not had any bizarre pregnancy cravings that make me want to eat any of the above items. He was really hoping that the pregnancy gods would grant him that one wish…

Last weekend though, I flew to Kansas City for a wonderful baby shower put on by my sisters. My oldest sister, Erica, created a collage of pictures of both Adam and me when we were babies. And this was one of pictures she used:

When I saw this picture of Adam eating spaghetti and meatballs as a little kid, my heart melted. He had been denied meatballs for far too long. His unborn baby girl deserved the chance to determine for herself if she liked them too. So, on Wednesday night as he and his very own “League of Dorks” (if you are a Sports Guy fan, you know what I mean by this), began their fantasy baseball draft, I happily whipped him up some meatballs and quietly served them to him, so as to not interrupt the ridiculousness that is him, his friends and their weird song about Julio Lugo.

This meatball recipe was actually discovered by Adam while watching Throwdown with Bobby Flay. He made them for me during several attempts to persuade me to take them off my list of banned food. And being the understanding husband that he is, he even agreed to my adaptations of the recipe so that it met my “healthy” standards.

So here are our very delicious version of a healthier meatball!

Preheat your oven to 350 degrees and grease two baking sheets.

In a large bowl combine 1 pound of lean ground beef (you can use a mixture of other lean ground meats if you would like, however, we have discovered that using just beef – as opposed to, say, beef and ground pork - provides the best flavor), 1/2 cup of italian flavored bread crumbs, 4 large eggs, 1/2 cup of skim milk, 4 oz of parmesan cheese, 1/2 of an onion coarsely chopped, about 2 oz of chopped fresh parsley and 3 oz of chopped fresh basil.

With your hands, mix all of the ingredients together until fully combined. You are looking for a certain consistency with these meatballs. You want enough breadcrumbs so that they will stay together, but also enough liquid so that the meatballs are moist and delicious once baked.

Once fully mixed, shape your meatballs to the size of a golf ball or a bit larger. Place on the greased baking sheets.

Bake for about 35 minutes or until cooked all the way through. Do not over bake though!

While the meatballs are baking, make your pasta sauce in a large skillet. If you are short on time, feel free to use a jarred pasta sauce of your liking. To add a little something extra to the jarred sauce, use this simple trick that I learned from Ina Garten: chop up and saute an onion, and then add the jar of (preferably good) pasta sauce. The sauted onion brings out an extra element of flavor in the sauce. Once the meatballs are cooked, transfer them into the skillet along with your pasta sauce and continue cooking for another minute or so.

Serve with chopped basil and a touch of parmesan cheese.

This healthy meatball recipe has won me over and removed meatballs from my list of “bad” foods. Now, I cannot wait to make them for my daughter, and capture a picture of her enjoying them just as her Daddy did when he was young.

Something with Pumpkin for My Valentine

Tags

beef, broccoli, cake, mushrooms, pumpkin, risotto, sage, tenderloin

It was five years ago that I made my then boyfriend, now husband, pumpkin cookies. I think at the time he was a little skeptical of what pumpkin was doing in a cookie. Apparently, up until that point in his life, pumpkin came out only once a year and in the form of a pie, never a cookie (unless of course it was a pumpkin for carving). He tried my pumpkin cookies though, and after just one bite declared his love for those pumpkin cookies, crowned them King of all cookies and now request them throughout the year regardless of the number of months that separate us from Thanksgiving. Five years ago, I had no idea that I had created a monster, a pumpkin loving monster, who over and over again request “something with pumpkin” whenever I ask him what he would like for a particular occasion.  

As Valentine’s Day rolled around this year, I knew I wanted to make him a very special meal, one that would show just how much I love him and how thankful I am that he is my Valentine, not just on February 14th, but every day of the year. But when I asked him if he had any special request for his Valentine’s Day dinner the only thing I got out of him was “something with pumpkin.” No decadent chocolate soufflé, no chocolate candies in the shape of hearts, nothing that had anything to do with romance, love or anything Valentine’s Day related. He wanted pumpkin. I should have suspected as much seeing as how on his last birthday he did the same thing and requested a Pumpkin Cake rather than a traditional birthday cake (darn those pumpkin cookies). But no, I was caught off guard once again and needed to come up with “something with pumpkin” that was worthy to follow the beef tenderloin with red wine mushroom sauce, mushroom risotto, broccoli and rosemary bread dinner that I had planned for that evening. 

We didn’t need another course added to our meal, so pumpkin soup was a no go. I was already planning on mushroom risotto, so pumpkin risotto wouldn’t work. Dessert was the only course remaining that I could squeeze in something pumpkin. I couldn’t make pumpkin cookies though, they were already made too often and just not elegant or special enough for this occasion, no matter how tasty they were. Pumpkin Pie was out of the question, it just didn’t feel right. I had already made Pumpkin Cake with Maple Frosting for his birthday and really did not feel like repeating myself. So in desperation I turned to my favorite culinary reads and once again was not let down. Fine Cooking provided me with the perfect “something with pumpkin” recipe that was elegant, simple to make and added the perfect touch to our Valentine’s Day’s meal: Pumpkin Cake with Sage. 


I started off by combining all of the dry ingredients into one bowl: flour, baking powder, ground ginger and salt.

Next, I melted a stick and a half of butter and freshly chopped sage in a small sauce pan.

Once the butter mixture had cooled, I combined it with a cup of sugar, a cup of brown sugar, fresh pumpkin puree, 3 eggs and a splash of vanilla. 

Next, I gradually added in the flour mixture and stirred until combined.

Finally, I scrapped the batter into a greased bundt cake pan and baked at 375 degrees for about 45 minutes. 

Once the cake had cooled, I removed it from the pan and decorated with with fresh leaves of sage. 

Although completely unexpected, this “something with pumpkin” was a great addition to our Valentine’s Day. I had been worried that a pumpkin dessert would not be special enough on the day ruled by chocolate and I really wanted to make the perfect dinner for my very deserving husband. So as he took his first bite, I watched in great anticipation. My Valentine fell in love though and said it was even better than his pumpkin birthday cake. He is somehow already trying to determine when he can request this cake again… Memorial Day, 4th of July, some random day in March? In the meantime though, he has plenty of leftovers to keep this Valentine’s Day going for the rest of the week. 

Happy Valentine’s Day to all! And to my Valentine, thank you for being mine. 

Tailgate, game and a meal?

Tags

basil, beef, carrots, dutch oven, mashed potatoes, mushrooms, Notre Dame, onions, parmesan, rosemary, tomatoes

Each fall I am presented with the same old challenge. Can I wake up early on a Saturday, tailgate all day with friends and family, go to a 4 hour long football game (many times in heat, wind, rain, or snow), walk home after the game and then cook a satisfying and tasty meal? Many Saturdays in the past, especially those which have included many guests, the answer has been no. Sometimes it is just easier (and nicer) to go out or eat leftovers. But after a day of tailgate food and beer, sometimes a nice, healthy homemade meal is what everyone really needs. So this last weekend I vowed to turn that “no” into a “yes” and I had the perfect tool to do it with: a dutch oven.

As a little kid I was never a big fan of the “one pot meals.” I stuck my nose up at the beer stews I was served, I would stare in disbelief if soup was the main attraction and I only stirred my chili around in my bowl rather than eating it. Now that I am older and cook for myself, I have come to love those one pot meals with all my heart. You can throw several different ingredients into a pot, turn it on low and let it be for hours on end. The results are tender meat, flavorful gravies, perfect vegetables and a happy family after a long day. Trust me, this method of cooking can save both you and me every Saturday this fall.

Although we did not have family in for the weekend, we had lots of friends to meet  and tailgates to hit before the big game. So first thing Saturday morning I was off to the store. I grabbed beef, onions, carrots, beef stock, mushrooms and red potatoes: my staples. The rest of the meal could be created from items already at home.

Once at home I seasoned the meat with an array of spices: rosemary, onion powder, paprika, salt and pepper. I then seared the meat in a large pan to lock in the juices.

Next I chopped up my vegetables – all at once – so that the rest of the process would be simple and quick.

I heated up a little bit of olive oil in my dutch oven until hot and then added in my sliced onions. 

After letting the onions sweat for a few minutes, I then threw in the carrots and potatoes and allowed them to begin to soften. 

After a few more minutes I added in a bit of flour so that when it came time to pour in my liquids they would begin to thicken more easily.

Finally I added in the meat, beef stock and the drippings from the pan in which I had seared the meat and raised the heat to medium-high.

To add some additional flavor I added a bit of mustard, tomato paste, a touch of cooking sherry and a splash of red wine to taste. All these flavors worked together to create a full-bodied sauce. Lastly for some richness and since I had it on hand, I added Guinness (my sister, who studied abroad in Ireland last year, was a huge proponent of this addition).

After those ingredients had cooked together for about ten minutes, I added my final ingredients: mushrooms and spices to taste.

At this point everything was ready to go. All that was needed was time to cook. I turned the flame down to low and let it dutch oven work it’s magic for the next 8 hours. By the time the festivities and football game were all over, the house was bursting with the succulent smell of stew. 

Right before dinner was ready to be served, I removed the meat for the pot and put the husband in charge of slicing it. I then made a simple rue out of flour and butter. Once complete, I added the liquid from the pot, turned it on high and allowed the sauce to thicken into the perfect gravy.

The only thing left to do at this point was warm up some crusty bread for dipping, strain the vegetables from the stew pot and serve! 

This was a great meal that was much needed after a long day of football activities! It filled us up and there were plenty of leftovers to save for the rest of the week. I hope you take advantage of this slow cooking method when you need a great meal on a busy day!

And here is the quick appetizer I whipped up before dinner. I simply chopped up tomatoes and added balsamic, fresh oregano from the pot I planted earlier this summer, fresh basil, pepper and sea salt. I also made an olive tapenade. I topped bread slices witch each of the toppings, a bit of the parmesan cheese and threw it in the oven for about 10 minutes. The husband loved them and they could not have been easier to make!

Happy fall cooking to all you great chefs out there!

Sunday Gravy

Tags

basil, beef, carrots, celery, gravy, Notre Dame, onions, parmesan, pasta, pork, tomatoes, wine

After a fun-filled weekend of family, friends and Notre Dame football, Sunday night somehow creeped up on me. Before I knew it, the family and friends were gone, and exhaustion and laundry were all that was left. With just a few free hours remaining before my dreaded alarm clock would sound, and a long week of work would force me back into reality, I decided a flavorful, hearty Sunday dinner with the husband was more than necessary.

I pillaged through the cabinets only to discover the remains of our Friday night cookout and stale tailgate food. I knew those items would not result in the end of the weekend dinner I was hoping for. Instead of scraping together a random spread of leftover brats, dips and an assortment of cheeses, I grabbed my keys and headed to the store in search of quality ingredients and inspiration. 

Within 30 minutes I was chopping and humming away as the husband watched his 5th football game of the weekend.  An hour later the meal was ready and the husband well-fed; proclaiming my creation “amazing” and rating it #1 across-the-board in his three, very nuanced, very refined categories. Beefy. Cheesy. Saucy. 

Pasta with Sunday Gravy:

What you need:

1 onion

1 large carrot

2 stalks of celery

Extra Virgin Olive Oil

1 red pepper

1 1/3 pound of ground meat (I used a mixture of beef and pork)

I can of diced tomatoes

1 can of tomato sauce

1/2 cup of heavy cream

1 cup of Zinfandel

1 bay leaf

Sea Salt

Freshly Ground Pepper

Fresh Basil

Freshly grated Parmesan Cheese

Pasta of your choice

First, chop the onion, celery, carrot and red pepper. Heat the olive oil in a large pan over medium heat. Add the first 3 ingredients and allow to sweat until soft. 

Add in the red pepper and bay leaf. Allow to cook for a few more minutes. 

Add in the ground meat. I used a mixture of ground beef and ground pork although you could use ground turkey and/or ground veal. Any combination would work. On this occasion, I used a bit more beef than pork.

Allow the meat to cook all the way through. Once browned, add in the red wine and bring to a boil. 

Allow the wine to reduce before adding in the diced tomatoes and tomato sauce. Stir together before adding in the cream. Add sea salt and freshly ground pepper to taste.

Once all of the ingredients are combined, bring the sauce to a simmer and allow to cook for up to 2 hours. If you are in a hurry and do not have 2 hours to spare, let the sauce meld for about 20 minutes before serving. However, the longer the ingredients have to fuse together, the greater the results. 

After the sauce has been simmering for an extended period of time, bring a pot of water to a boil and cook your pasta. You are going to want to select a pasta that can hold up to the weight and texture of this sauce (for example, pappardelle would work well). On this particular Sunday evening, I decided to use lasagna. Once it was cooked, I cut the lasagna into strips. 

Drain the pasta and set aside. Select a large serving bowl and spread roughly a cup of the sauce on the bottom. Add the pasta followed by the remainder of the sauce. 

Toss, and top with freshly chopped basil and grated parmesan. An easy trick for chopping basil is to to layer about 5 or 6 leaves on top of each other. Roll the basil tightly from side to side and then coarsely chop from top to bottom. This makes perfect basil slices! Once you have topped your pasta with the fresh herbs and cheese, serve immediately. 

Finally, as our friend Alex likes to say “Enjoy your Sunday Gravy!”

Mangia!

1 Year Wedding Anniversary!

Tags

basil, beef, cake, chocolate, filet mignon, ganache, ice cream, mozzarella, panzanella, peppers, salad, tomatoes

This past Sunday my husband and I celebrated our 1 year wedding anniversary. We spent the day reminiscing about our beautiful wedding ceremony and our wonderful family and friends who helped us to celebrate that great moment in our lives. In commemoration of an amazing year together, I wanted to make the husband a special meal of Filet Mignon with a Cognac Cream Sauce, Panzanella Salad and a Kahlua Flour-less Chocolate Cake. These dishes were simple, but had the necessary glamour for any special occasion.

On our wedding day!

Filet Mignon with Cognac Cream Sauce

This is a simple recipe that is a sure hit amongst all beef lovers. The Cognac sauce adds the perfect amount of elegance to the dish.

What you need:

2 Filets

Salt

Ground black, white and green peppercorns

2 shallots

1 tablespoon butter

¼ cup Heavy cream

1 teaspoon Dijon mustard

3 tablespoons Cognac

Start off by heating up your grill. Salt and pepper your filets and allow to sit out while the grill is heating in order for the beef to warm up a bit. Once heated, grill the filets for about 5 minutes on each side or until medium-rare. While the grill is going, prepare your sauce. Dice up the 2 shallots (this can be done in advance to save you time) and place in a skillet along with the butter. Allow shallots to cook for 3-5 minutes or until tender and aromatic. Add in the heavy cream, Dijon, Cognac and salt and pepper to taste. Allow to cook on low for 5 more minutes or until the sauce thickens. Add more salt and pepper if necessary.

Once the filets are cooked to the desired doneness, top with a bit of  the Cognac sauce and serve immediately.

Summer Panzanella Salad

This is an amazing salad that can be prepared entirely in advance. The fresher the ingredients the better the results!

What you need:

Ciabatta loaf

Mozzarella

1 Yellow and 1 Green Bell Pepper

Cherry tomatoes

Fresh Basil leaves

Italian Seasoning

1/4 cup Olive Oil

1/4 cup plus 3 tablespoons water

1/4 cup of White Vinegar

Early in the day, dice up your Ciabatta bread into crouton size pieces. Heat up your broiler and place your oven rack directly beneath it. Broil the Ciabatta for about 5-10 minutes. Be very careful not to burn the bread; to do so, be sure to check on it frequently while cooking. If you look away for too long you may end up with some very burnt pieces!  Once golden and crunchy, remove from oven and allow to cool.

The best part about this recipe is that you can prepare all the components early in the day and then right before serving throw it all into one bowl and mix. Start off by chopping up your bell peppers, cherry tomatoes and mozzarella. Leave the mozzarella in a separate bowl until serving so that it does not water down the other ingredients.

Create your dressing with either a store bought Italian season package or create your own with a mixture of basil, oregano, onion powder, thyme, parsley, celery salt, garlic salt, pepper, sugar and salt. Add white vinegar, water and oil. Mix and keep in refrigerator until serving time.

Once you are ready to serve, combine all your chopped ingredients including the ciabatta and mozzarella into one large bowl. Pick, wash and dry your basil. Chop and add to salad. Add your dressing and serve!

Kahlua Flour-less Chocolate Cake

This cake is for every chocolate lover out there; it’s rich, decedent and will not disappoint. I served it to my husband with a scoop of vanilla bean ice cream and he deemed it restaurant worthy.

What you need:

5 large eggs

1 cup of sugar

1 stick of butter

8 ounces of semi-sweet chocolate – chopped and split out into 4 ounces and 4 ounces

1/2 cup Cocoa Powder

1 teaspoon baking powder

1 teaspoon vanilla

2 tablespoons Kahlua

1/2 cup of heavy cream

Start of by bring 5 eggs to room temperature. In many countries such as France, eggs are not stored in the refrigerator. A cold egg versus a room temperature egg can bring about a different result. For this recipe, be sure to allow your eggs to sit out before using.

Melt 4 ounces of chocolate in a double boiler over simmering water. Meanwhile chopped your butter into small pieces. Once the chocolate has melted, remove from heat and add the butter; stir until combined. Set aside.

Beat the room temperature eggs until they become thick. Slowly add in the sugar and continue to beat for about 10 minutes or until the mixture turns pale yellow and becomes thick. Carefully dust the cocoa powder and baking powder over the egg mixture. Fold together. Do not mix!

Add the vanilla, a pinch of salt and 1 tablespoon of Kahlua to the melted chocolate. Add one cup of the egg mixture to the chocolate. Stir together. Pour the chocolate mixture into the bowl with the egg mixture. Fold together. Again, do not stir.

Pour the entire mixture into a greased 9” spring-foam pan. To make the removal of the cake even easier, first line the pan with parchment paper and grease the paper on both sides. By doing so, the bottom of the paper sticks to the pan and keeps it from lifting up into your cake. The results are an easy to remove cake with a seamless underside. 

Bake the cake for 25-30 minutes at 375 degrees. Once the cake is done, allow to cool completely before trying to remove it from the pan. If you try to move the cake too soon, it could break or crack. 

While the cake is cooling, prepare your ganache. Melt the other 4 ounces of chocolate in a double broiler just as you did before. Add the cream and last tablespoon of Kahlua. Allow to cool for about 10 minutes. 

Once the cake is cooled, pour on the ganache and spread until smooth over the top of cake. Do not worry if the ganache runs down the sides -it adds the perfect decor! Refrigerate cake until serving time. Serve with a scoop of vanilla bean ice cream. 

These 3 recipes created the perfect first anniversary dinner! Happy 1 year wedding anniversary to my husband – I cannot believe it has been a whole year!

The Perfect Summer Steak

Tags

beef, chicken, ginger, grill, Kansas City, mashed potatoes, pork, ribs, salad, tenderloin, tomatoes, wine

Summer is one of the greatest cooking seasons of the year. Not only do you have an array of fresh fruits and vegetables readily available (think beets, watermelon, tomatoes, corn, cherries, peppers, peaches, plums etc.), but you also have the opportunity to take full advantage of the grill and other outdoor cooking methods.  I envy those who live in warm climates and are able to grill out year round. Though I suppose being a northern girl who must give up outdoor cooking during torrential downpours and stick to the stove when the grill is lost under multiple feet of snow, I tend to appreciate it that much more in the summer time. This weekend the sun was shining and the grill was calling for an all American meal of steak, mashed red potatoes, salad and good wine.

When it comes to the grill, the men in my life have taught me all I know. Growing up in Kansas City, some of the best meals I have ever had were the result of my dad and his expertise in grilling and smoking. I remember many summer days starting with him preparing and soaking the wood chips for his smoker, slathering baby backs with his very own brown sugar and spice rubs, followed by hours of dedicated basting and temperature checking until the perfect slab of ribs was ready to be served. From barbecue ribs, to smoked chicken, pork chops, beef tenderloin and more, my siblings and I are spoiled when it comes to grilled or smoked food. There is no barbecue better than Kansas City barbecue and the best place to find and enjoy it is at my parent’s house. I may be biased, but I doubt I am wrong.

My husband is also a master griller. Although he does not have the many smokers, fancy grills and tools like my father (I am sure those will come in time), he still knows how to create a masterpiece. The flank steak from this past weekend is actually something he use to make for me when we were first dating. I have made some of my own changes – omitted some ingredients and added others – but he deserves all the credit for this perfect summer steak.

The Night Before:

With a fork, poke holes in the meat. Rub with ginger, black pepper, and brown sugar. Place steak in a Tupperware container and add enough soy sauce to cover entirely. Add in several drops of Worcestershire sauce. Slice up a Jalapeno or two and add on top of the steak (for some great heat!). Close container and refrigerate meat over night. Flip the meat at least one time while marinating. 

You can get away with marinating the meat for 2-3 hours, if you are unable to do it overnight. However, marinating over night results in extremely tender meat overflowing with flavor. It is definitely worth the night before preparation.

The Day of:

About 20 – 30 minutes before grilling, take the meat out of the refrigerator. If you go from the refrigerator straight to the grill, the drastic change in temperature will cause the meat to experience shock, which will result in a drier, less tender steak. Allow the meat to “warm up” a bit before throwing on the grill. 

While the grill is heating up, bring a large pot of slightly salted water to a boil. Once boiling, add in red potatoes (usually 2 per person depending on size). Allow to boil until the potatoes are easily pierced with a fork. 

After the potatoes have been boiling for a bit, it is time to start grilling your steak. Make sure the grill is very hot before putting the steak on. This will help create a nice sear and lock in all the juices. Grill meat until medium rare; about 5-8 minutes per side depending on the thickness of the steak. Cover with lid while cooking.

When the meat is done, transfer to a cutting board and allow to sit for 5 full minutes. Again, this will help lock in the juice.

While the meat is resting, drain your potatoes, and place in a large bowl (do not remove the skins! They add great flavor, nutrients, and texture). Add one tablespoon of butter and roughly 2 tablespoons of fat free milk. Beat until smooth or a until the potatoes reach the consistency you most prefer. If too dry, add a few more drops of milk. Mix in seasoned salt and black pepper to taste.

For the salad throw together a mix of chopped romaine lettuce, carrots, snapped peas, cabbage, tomatoes and your choice of dressing.

After the meat has had the chance to rest for a full 5 minutes, cut against the grain to ensure tenderness. If you like, you can quickly whip up a sauce very similar to that of the marinade. Combine soy sauce, pepper, ginger and a touch of brown sugar; warm on the stove and serve with the meat.  

Enjoy this meal with your favorite bottle of red wine and be sure to savor every moment of your grilled masterpiece. Before you know the snow will be back and you will be dreaming of grill lines on every dish you serve.