Grilled Pierogi and Kielbasa

During the first weekend of October, Grand Rapids celebrates all things Polish during Pulaski Days. Everyone wear red, watches parades, dances to polka bands and gets down with some great Polish food. The most popular items are always homemade kielbasa and pierogi. I love them, but I never seem to eat them outside of that one weekend in October. When Food Network's July issue came out with a new spin on the classic, I jumped all over it.

As a warning, the recipe as written contains a whopping 36 grams of fat. There are many versions of kielbasa that are made with turkey and they taste just as good as their pork counterparts. So instead of making the trip over to Frank's Butcher Shop to get kielbasa that all the Polish halls in town swear by, I headed to the local grocery store for the Hillshire Farms turkey variety. I know it's a bit sacrilegious, but I'll save the real indulgence for Polaski Days. Plus, I figured ditching the extra fat and calories justified eating some home made ice cream later. It's summer, after all!

The rundown:

• Flavor texture: The smoky flavor added to the pierogi paired very well with the kielbasa. I loved the mustard dressing as well. It really brought everything together and the grilled onions added a nice sweetness.
• Difficulty: Quick and easy. I put my sausage and the pierogi/onion on the grill at the same time, so that saved a few minutes.
• Pros: An easy summer dinner that won't heat up your kitchen. The flavors were great and I think this recipe would please just about anyone. It's also nice to introduce people to Eastern European food that doesn't revolve around sauerkraut. You could also stretch the recipe a bit and double the pierogi and dressing, while leaving the kielbasa quantity the same. There would still be more than enough meat.
• Cons: The fat content in traditional kielbasa is high. If that bothers you, do like I did and swap it out for the turkey version. Make sure you oil your grill grate and brush the pierogi with olive oil, or they will stick and tear apart.
• Misc: Although I loved this dish hot off the grill, it was actually even better the next day, once the flavors had melded a bit more and the pierogi absorbed some of the mustard dressing. Seeing that I'm not a huge fan of leftovers, that is quite an endorsement.
• Repeat Performance: Definitely a keeper!

Grilled Pierogi and Kielbasa
Food Network Magazine, July 2011
Serves 4

1 pound kielbasa or smoked sausage, cut into 4 pieces
2 tablespoons whole grain mustard
2 tablespoons apple cider vinegar
1/4 cup extra virgin olive oil
1 large white onion, peeled and cut into 6 wedges
1 pound frozen potato-and-cheddar pierogi (do not thaw)
Salt and pepper
1/4 cup roughly chopped parsley

Preheat a grill to medium. Grill the kielbasa,  turning once, until marked, 8 to 10 minutes. Transfer to a baking sheet or platter.

Meanwhile, whisk the mustard and vinegar in a large bowl. Slowly whisk in 2 tablespoons olive oil until smooth.


Toss the onion and pierogi with the remaining 2 tablespoons olive oil and season with salt and pepper. Grill, until the pierogi thaw and the onion begins to soften, about 5 minutes. Turn the pierogi and onion and continue to grill, until the pierogi are cooked through and the onion is tender, 4 to 6 more minutes. Transfer to the baking sheet or platter.


Slice the kielbasa into pieces and add to the bowl with the mustard dressing. Roughly chop the onion and add to the bowl along with the pierogi and parsley. Season with salt and pepper and toss. Divide among shallow bowls.

Smacznego! (The Polish version of "bon appetit")

Barbecue - Glazed Turkey Burgers

I like turkey burgers. Actually, I like burgers in general. Turkey burgers seem to be the easiest to experiment with, since they can take on a huge array of seasoning and flavorings. My only frustration is that the leanness of the meat can be tricky when you're trying to reach the correct temp for poultry and skill keep the meat moist. When I received Gwyneth Paltrow's cookbook, My Father's Daughter: Delicious, Easy Recipes Celebrating Family & Togetherness, she claimed that her turkey burgers always stayed moist and juicy. I was intrigued. I was skeptical. I was hooked.

In the "serious food community" (which sometimes equals a lot of elitist snobbery, in my opinion), this cookbook has been mostly panned or laughed at by the critics.  I happen to love Gwyneth. I find her funny (sometimes unintentionally), self-deprecating and whether or not she wrote most of the recipes in the book, the recipes are solid. This isn't the first of her recipes I've made and it won't be the last to appear on my blog. I like how she includes child-friendly or vegetarian options for many of the dishes.  The turkey burger recipe is nothing fancy. In fact, it's downright simple. And it's very good. Even a kid can't object to barbecue sauce and cheese, right? Yet it's still easy enough to dress the recipe up to grown-up standards as well.

The rundown:

• Flavor/Texture: These burgers were exactly what they claimed to be, and they were definitely the juiciest turkey burgers that I have ever made. I especially liked the glazed barbecue sauce on the outside of the patties. I dislike both jalapenos and pickles, so I skipped that topping.
• Difficulty: A handful of ingredients and a few minutes on the grill.  Doesn't get easier than that, folks.
• Pros: A winner all around. East, great tasting, friendly for kids and adults alike. 
• Cons: The recipe calls for seasoning the meat with salt and pepper only. Next time, I'd add a little bit of garlic powder and perhaps some hot sauce.
• Misc.: I actually made this recipe twice, because the ingredient list called for "ground turkey". Did that mean the ground all white meat or the mix of white and dark? I bought one package of each and went turkey vs. turkey. The lean white meat came out the best.  The light/dark mix ended up being a very squishy mixture and I actually ended up adding some breadcrumbs to help hold it together so that I could shape it into patties. Definitely go with the all white meat for this one. It's healthier anyway.  I forgot to look for brioche buns, so I just went with regular wheat hamburger buns. I served the burgers with parsnip fries.
• Repeat Performance: I definitely see myself making this one again.

Barbecue-Glazed Turkey Burgers

by Gwyneth Paltrow

makes 4 servings

1 lb ground turkey

Kosher salt and freshly ground black pepper

1/4 cup plus 2 Tbsp jarred barbecue sauce (I used Sweet Baby Ray's Sweet Vidalia Onion)

Canola or vegetable oil, for brushing

4 brioche buns, split and toasted

Pickled jalapeno slices, Swiss cheese and pickle chips, for serving

Light a grill or preheat a grill pan.

In a bowl, season the turkey with salt and pepper and gently knead in 1/4 cup of the barbecue sauce. Shape the meat into four 4-inch patties, about 3/4 inch thick. Brush with oil and grill over moderate heat, turning once, until nearly cooked through, 7 minutes. Brush with the remaining 2 tablespoons of barbecue sauce and cook for 1 minute longer, until cooked through and lightly glazed.

Transfer the burgers to the buns and top with pickled jalapeños, Swiss cheese and pickle chips and serve.

Roasted Parsnip Fries

makes 4 servings

3 medium parsnips

2 tbsp olive oil

3 cloves garlic

Kosher salt and freshly ground black pepper

Heat oven to 425 degrees.

Wash parsnips and cut into sticks (1/2 inch wide at the most). Smash garlic cloves and discard skins. In a medium bowl, toss parsnips, garlic and olive oil until the parsnips are coated.  Spread into a single layer on a large baking sheet. Sprinkle with salt and pepper.

Bake for 25 minutes and then turn the fries. Bake for 10-15 minutes or until nicely browned.  Serve hot.

*I like mine with some malt vinegar sprinkled on them.

 



Yummy Pork Ziti

This summer, I decided to participate in a Community Supported Agriculture (CSA) share with two friends.  Every Tuesday, we get to pick up our veggies at the farmers' market near my house. Last week was the first pick-up and I was so excited to see all of the gorgeous produce. One of the items included was a beautiful bunch of rainbow chard. Never having cooked with it before, I set out on a hunt for an interesting recipe. I stumbled across this gem and had to give it a try. I am a big fan of mustard of any kind (seriously, it's the perfect condiment), I always like thyme, and who doesn't love a good pasta dish?

The rundown:

• Flavor/texture: The bold flavors of the thyme and mustard worked very well with the pork. At the same time, they didn't overwhelm the more delicate flavor of the greens. 
• Difficulty: No muss, no fuss! I whipped this one up in less than half an hour. How's that for a 30-minute meal?
• Pros: Tasty, easy and quick. The trifecta of weeknight cooking, not to mention that it was a great way to incorporate veggies into a new recipe.  The recipe is also very adaptable. You could use chicken instead of pork or substitute almost any variety of dark/bitter greens for the escarole.
• Cons: The recipe was intended for four people, but it yielded more than enough for six.  I don't like to have more than one meal of leftovers, so I would recommend halving the recipe.
• Misc.: I used rainbow chard in place of the escarole, since that is what I had on hand. I used a grainy Dijon mustard and upped the quantity to more like two tablespoons instead of teaspoons. Taste the sauce and season it as you like. Make sure that your pork is just done, so that it stays tender. Now that the USDA has acknowledged that pork need only be cooked to 145 degrees, it's ok if there's a little pink in the middle.  Letting the meat rest for 5 minutes before slicing will allow the cooking process to finish up gently. Start your pasta water as the first step. The pasta takes longer than everything else added together.
• Repeat Performance: I don't eat a great deal of pork, but this recipe will definitely go into the rotation.

Ziti with Pork and Escarole in Creamy Thyme Sauce

Food & Wine, January 1997

1 lb pork tenderloin

salt

freshly ground black pepper

3 tablespoons olive oil

1/2 lb escarole, leaves cut crosswise into 1/2-inch strips (about 4 cups)

1 shallot or 2 scallions, including green tops, chopped

1/2 cup chicken broth

1/2 tsp dried thyme

2 tsp grainy or Dijon mustard

1/2 cup heavy cream

1/2 pound dry ziti pasta

Cut the pork into 1/2 inch thick slices. Sprinkle both sides with salt and pepper. In a large skillet, heat 2 tbsp oil over medium heat. Cook the pork until just barely done, about 1 minute per side. Remove the pork from the pan and let it rest for 5 minutes, then cut into thin strips.

In the same pan, heat the remaining oil over medium heat. Add the escarole, shallot/green onion, 1/4 of the salt and 1/4 tsp of pepper and cook, stirring until the escarole wilts, about 1 minute. Add the broth and thyme. Simmer until the broth is reduced to 1/4 cup, about 3 minutes. Whisk in the mustard and cream and bring to a simmer. Add the pork and any accumulated juices to the sauce. Remove from heat.

In a large pot of boiling salted water, cook the ziti until al dente (10-12 minutes). Drain and toss pasta with the sauce.

Grab some crusty bread and dig in!

Grilled Flank Steak

First of all, I apologize for the lack of posts over the last couple of weeks. But now, I am back from vacation and ready to go!

I am normally not much of a red meat fan. I eat beef or even pork only once a week or so. I gravitate strongly to fish, chicken and vegetarian meals.  Last week in New Orleans, though, my inner carnivore was making a strong showing.  I often find that when I visit the South, I want meat, and lots of it!  Maybe it's because most meat there is grilled or smoked. Whatever the reason, I had brisket, burgers, catfish, duck, pulled pork and some praline bacon that was to die for!  When I came home, a good grilled steak definitely sounded like it would hit the spot. So I picked up a beautiful flank steak and used my favorite quick marinade.

The rundown:

• Flavor/texture: This is my go-to marinade for a reason. Not only is it easy, but it's very flavorful and goes well with just about any kind of meat. The flavors are bold, but not overpowering. I cooked the steak to medium-rare (medium is the max for a cut like flank steak) and cut it against the grain in thin strips, which kept it juicy and tender.
• Difficulty: This recipe is a snap and all of the ingredients should be readily available in your pantry.
• Pros: Easy and tasty! This steak will make you look like a pro. It would be great for Father's Day (hint, hint).
• Cons: I should have let my grill heat up a little more to get some color on the outside of the steak.
• Misc.: I served the steak with roasted herb potatoes and salad. The citrus vinaigrette that I whipped up for the salad made everything look a tad orange, but oh well. I added a bit of fresh rosemary to the marinade just to bring things up a notch. If you don't like cumin, substitute chili powder instead.
• Repeat Performance: This steak already holds a prime spot in my repertoire.

Grilled Flank Steak

2 cloves of garlic, roughly chopped
1 tbsp grill seasoning (mix salt, pepper, garlic powder and onion powder if you don't have grill seasoning)
1 tsp cumin
1 tsp hot sauce
1 tbsp Worcestershire sauce
2 tbsp red wine vinegar
1/3 cup olive oil
2 lbs flank steak

Mix first 6 ingredients together in a shallow dish.  Whisk in olive oil.  Add meat and turn to coat evenly.  Let meat marinate for 15 minutes.

Heat grill to high heat. Grill the steak 5-6 minutes on each side for medium-rare, 7 minutes per side for medium.

Remove meat from grill and let it rest for 5 minutes before slicing.

Get to grillin'!

Cheddar and Onion Smashed Burgers

Summer is the season of farmers markets, relaxing in the backyard and grilling.  And what's more classic than grilling burgers? This year, I have resolved to do more grilling and I've been looking for interesting recipes. So imagine my surprise when I got this month's issue of Food & Wine and grill-master Adam Fleischman was extolling the virtues of making burgers on a griddle! It seemed wrong and intriguing at the same time. I decided to see how his burgers would stack up on a beautiful night when the smell of charcoal was wafting all over the neighborhood. 

The rundown:

• Flavor/texture: Let me just be honest - these burgers were outstanding! Simple but strong flavors and the patties were moist and messy. In other words, they were perfect.
• Difficulty: Amazingly easy and quick to prepare.
• Pros: Everything about the burgers was great and I liked the twist on typical steamed onion sliders. I was worried that smashing the patties with a spatula would just end badly, but it worked out well. 
• Cons: I wouldn't change or add anything, which is a rare thing!
• Misc: I used 80/20 ground Angus beef, which was perfect. If the beef is too lean, I don't think the onions will cook properly. I like my meat medium, so I cooked the burgers for about 3 minutes per side. I went with a bun made of egg bread. I forgot to toast them, but they were still good. I also omitted the recipe step of covering your skillet with a roasting pan to help melt the cheese. I forgot to do it and it didn't make a difference overall. I don't like pickles, so I scrapped them and topped my burger with tomato, ketchup and mustard.
• Repeat Performance: This will definitely be my go-to burger recipe when grilling isn't feasible.

Cheddar and Onion Smashed Burgers

Adam Fleischman for  Food & Wine, June 2011

16 thin bread and butter pickles, patted dry

4 potato buns, buttered and toasted

1 1/4 lbs ground beef chuck

Salt and freshly ground pepper

2 small onions, sliced paper thin

4 ounces sharp cheddar cheese, sliced

Heat a cast-iron griddle over medium heat. Layer the pickle slices on the bottom buns.

Without overworking the meat, loosely form it into 4 balls and place them on the griddle. Cook the meatballs for 30 seconds. Using a large sturdy spatula, flatten each ball into a 5-inch round patty.  Season the patties with salt and pepper and cook for 2 minutes, until well seared. Press a handful of sliced onions on each patty. Using the spatula, carefully flip each burger so the onions are on the bottom. Cook for 2 minutes. Top patties with cheese. Cover with a roasting pan and cook just until the cheese is melted, 1 minute more. Transfer the burgers with the onions to the buns. Top and serve.

Grab a napkin or two and dig in!

Grilling Time

The first nice weather of the year always gets people eager to start grilling again. This year, I have resolved to do more grilling. I like it, but I'm not particularly great at it since I rarely do it. That is about to change though, starting with this recipe! 

This recipe was great, and it was gorgeous to boot. I love sweet potatoes and they look especially pretty here with the parsley and scallions.  Also, this hash was genius. When I tasted it, I wasn't a fan of the thyme and thought that next time I'd just leave it out. It was a little strong and the woodsy taste didn't seem to balance with the sweetness of the potato.  When I took a bite of the steak though, it all came together. The thyme really elevated the hash to a new level and helped it stand up to the red meat. 

The breakdown:

• Flavor/Texture: Great balance of sweet, salty, and savory. All very bold flavors, but they work together and don't end up being overwhelming.
• Difficulty: Easy recipe to follow, no fancy equipment required.
• Pros: A different take on "steak and potatoes", with a wide appeal.
• Cons: The timing was tricky since I kept having to go out to the grill while I was keeping an eye on the hash.  Next time, I will definitely make the hash first and then tend to the meat, rather than working them at the same time.
• Misc: Blanching the potatoes for 3 minutes was not long enough if you really want them to soften and brown in the hash in 15 minutes.  Increase the blanching to 5 min, or brown them in the pan for an additional 5 minutes. I forgot to get bone-in steaks, and I used scallions instead of chives. I substituted thick-cut bacon instead of slab bacon. I like my steaks medium, so I cooked them for 5 minutes per side.
• Encore Performance: I would definitely take this recipe out for another spin.

Grilled Strip Steaks with Sweet Potato Hash Browns

By Frank Stitt for Food & Wine

Makes 4 servings

4 sweet potatoes (1 3/4 lbs) peeled and cut into 1-inch chunks

2 Tbsp extra virgin olive oil

6 ounces slab bacon, sliced 1/4 inch think and cut into 1/2 inch pieces

1 pound sweet onions, cut into 1/2 inch dice

2 Tbsp chopped parsley

2 Tbsp minced chives

1 tsp chopped fresh thyme

Salt and freshly cracked pepper

4 12-ounce bone-in strip steaks

Light grill. In a medium saucepan of lightly salted boiling water, blanch the sweet potatoes for 3 minutes; drain well.

In a large skillet, heat the oil. Add the bacon and cook over moderate heat until crisp, 4-5 minutes. With a slotted spoon, transfer the bacon to paper towels to drain. Add the onions to the skillet and cook over moderate heat until browned, about 12 minutes. Add the sweet potatoes and cook over moderate heat, stirring occasionally, until just tender, about 15 minutes. Increase the heat to high and cook without stirring until browned on the bottom, about 2 minutes. Stir in the bacon, parsley, thyme and chives; season with salt and pepper.

Season the steaks generously with salt and pepper and grill over high heat until nicely browned outside and medium-rare within, about 4 minutes per side. Let rest for 5 minutes, then serve with the hash browns.

Make Ahead: The hash browns can be prepared up to two hours in advance.

Fire up that grill and dig in!

Pizza, Pizza

When I was growing up, my mom made pizza every Friday night. I loved it, and my friends always wanted to come over too.  When my mom found her dough recipe and sent it to me, it seemed natural to make pizza for and with people I care about. So I invited several of my friends and their children over for a pizza party on Sunday afternoon.  It was a hit!  I made the dough ahead of time and got the toppings ready. The kids had fun stretching their own dough and making little personal pizzas, while the adults collaborated on our tasty creations. We had a blast and ate a LOT of pizza - I made four double batches of dough!

 Whether you make this recipe for a crowd, or a party of one, I promise you'll love it.  It's easy to make, and the variations are only limited by your creativity with the toppings. I was surprised and impressed with the variety of meats and veggies that some of the kids put on their little pies. It's fun to bring your kids in the kitchen, especially with something that they can really express themselves with. That's how my love of cooking started and I'm always thankful for it. 

The Famous Farkas Pizza

Makes one pizza

2 cups flour

1/2 tsp salt

1/2 cup milk

2 tsp sugar

2 tsp butter

1 pkg rapid rise yeast

1/4 cup warm water

1 egg, slightly beaten

Mix flour and salt together in a large bowl and set aside.

Dissolve yeast in warm water in a small bowl. Set aside for 15 minutes or so, until the yeast starts to "bloom".

In a small saucepan, scald milk, sugar and butter. Let cool completely.

For the dough, it's easiest to use a mixer with a dough hook.  Add egg and yeast mixture to flour, then add the milk mixture a little bit at a time.  You may need to add a small amount of additional flour to get the dough to a kneading consistency. You don't want it to be too sticky.  Place the dough on a floured counter surface and sprinkle with a little more flour.  Knead dough for 5-10 minutes, adding flour as needed.  When the dough will accept no more flour, knead for 5 more minutes and then place the dough in a lightly greased large bowl.  Let rise for one hour in a warm place (placing a pan of hot water on the bottom oven rack and then placing the dough bowl on the top rack works great.  Don't turn the oven on - the heat and moisture from the water will make a perfect environment).

Heat oven to 350. Lightly oil pizza pan.  Punch down dough and shape to fit pan. Ladle on the sauce and add your favorite toppings.  Bake for 15-20 minutes, until the cheese is melted and crust is lightly browned.











Jami's Favorite Sauce

*This stuff is to die for - great on pizza, or for dipping!

1 (6 oz) can of tomato paste

3/4 cup wam water

3 Tbsp grated Parmesan cheese

1 teaspoon minced garlic

2 Tbsp honey

3/4 tsp onion powder

1/4 tsp dried oregano

1/4 tsp dried basil

1/4 tsp dried marjoram

1/4 tsp black pepper

1/8 tsp ground cayenne pepper

1/8 tsp red pepper flakes

Salt to taste

Combine all ingredients in a small bowl and whisk together. 

Let the sauce sit for 30-45 minutes so the flavors can meld.  Spread over pizza dough and enjoy.

Roast Chicken and Vegetables

I got a great deal on a family pack of chicken thighs the other day at Meijer. Being a family of one (unless I drop something on the floor, in which case it belongs to Stanley and his super hound nose), I had to search for some ways to use it all up.  I found this recipe on Epicurious and the reviews had me excited to make it. 

I loved the flavors in the dish, but it needed some tweaking. I was surprised, since the reviews were mostly raves.  My own review was mixed. I usually follow a recipe the first time I try something and then make any adjustments the next time around. But this time I couldn't help it.  I added onion and a few garlic cloves to the vegetable mix, which turned out well. I think it would also be great using rutabagas or parsnips as a stand-in for the potatoes.  For the chicken, I added a little bit of sage to the herb mix and also a tiny bit of onion powder. Overall, the dish was quite easy and very tasty. My big issue was with the oil. There was just way too much of it.  For future reference, you could either omit the oil entirely during the prep, or remove the skin from the chicken before roasting.  I think the meat would get dried out without the skin and it does lend some flavor to the veggies, so I'd be inclined to ditch the olive oil. The herb rub will stick to the chicken if it's moistened with water or cooking spray, and the pan drippings will be more than enough to toss the potatoes around in. I don't care for the chicken skin, so I just peeled it off before serving.

Here's the original recipe:

Oven-Roasted Chicken Thighs with Carrots and Yukon Gold Potatoes
Bon Appetit, March 2009

Makes 6 servings

• 3 tablespoons olive oil, divided
• 6 large chicken thighs with skin and bones (preferably organic; about 2 1/4 pounds total)
• 1 tablespoon coarse kosher salt
• 2 teaspoons dried thyme
• 1 1/2 teaspoons freshly ground black pepper
• 1/4 teaspoon freshly grated or ground nutmeg
• 2 pounds unpeeled medium Yukon Gold potatoes, scrubbed, cut into 2-inch-long, 1/2-inch-thick spears
• 2 pounds medium carrots, peeled, cut into 2-inch-long, 1/2-inch-thick spears
• 3 tablespoons chopped fresh chives

Preheat oven to 450°F. Coat large rimmed baking sheet with 1 tablespoon oil. Place chicken on baking sheet. Turn to coat with oil and set skin side up. Mix salt, thyme, 1½ teaspoons pepper, and nutmeg in small bowl. Sprinkle half of mixture over chicken. Roast until chicken starts to brown and some fat has rendered, about 30 minutes.

Meanwhile, combine potatoes, carrots, 2 tablespoons oil, and remaining salt/thyme mixture in large bowl. Transfer thighs to medium bowl; set aside. Transfer potato-carrot mixture to same baking sheet; turn to coat with drippings. Roast until vegetables soften, 30 minutes. Place thighs on vegetables; pour accumulated juices from chicken over. Return sheet to oven. Roast until chicken is cooked and vegetables brown, 15 minutes longer.

Place chicken on platter; top with chives.

Chicken Gyros

When it comes to ethnic food, Greek cuisine is near and dear to my heart. I love the simple ingredients and intense, fresh flavors. One of the things I find the most surprising about it is that the recipes often meld together ingredients that I don't usually care for on their own, and I end up loving it.  My affinity for Greek food started with the gyro. I was visiting a friend outside of Chicago and after a night out on the town, he took me to a tiny gyro stand.  All I could think of was how I don't love lamb all that much, I hate cucumber and oregano is not on my all-star list either. Despite my protests, he ordered me a classic gyro (grilled marinated lamb, tzatziki sauce, onion, tomato and feta), and I was hooked.  Since then, I have made a point to try all kinds of Greek food and I've enjoyed it all. Yes, even the cucumber!

A good gyro is high on my list of favorite foods. When I bought my house last year, I was delighted to find that it was a couple blocks away from my favorite gyro joint, Sami's Pita House. They serve up gyros with all kinds of fun twists. Their black and white gyro (half lamb and half chicken) would be my vote for a death-row last meal. That got me thinking about chicken gyros and how I could try to make them at home.  I searched and tried quite a few recipes. 

About a year ago, I found this recipe from Bon Appetit magazine. It's easy and so far I haven't met anyone who hasn't enjoyed it. It comes together quickly, in about 30 minutes or so. It's also healthy, especially if you use a low-cal pita. Make the yogurt sauce a day ahead if you can. That will give the herbs and garlic a chance to meld with the yogurt and it really brings out their flavors. You can top your gyro with whatever you like. I am a fan of tomato and feta. I didn't have tomato this time around, but I always have feta on hand.  I prefer sheep's milk feta over cow's milk, but either one is fine.  If you don't have pita bread, you can use naan or any kind of flatbread.

Chicken Gyros with Yogurt-Dill Sauce
from Bon Appetit, December 1997

Makes 4 servings

1 cup plain nonfat yogurt
2 tablespoons, plus one teaspoon chopped fresh dill
1 large garlic clove, minced
1 teaspoon, plus 1 tablespoon fresh lemon juice
1 pound boneless skinless chicken breast, cut into 1-inch pieces
1 teaspoon dried oregano
2 tablespoons olive oil
2 medium onion (or 1 large onion), thinly sliced
4 pita bread rounds, warmed

Stir yogurt, 2 tbsp dill, garlic and 1 tsp lemon juice together in a small bowl to blend. Season with salt and pepper. Set aside.

Place chicken in medium bowl. Sprinkle with oregano, 1 tsp of dill and salt and pepper.  Salt to coat.

Heat 1 tbsp oil in a large skillet over medium-high heat. Add chicken; saute until lightly browned and cooked through, about 5 minutes. Transfer to a plate. Add 1 tbsp oil to skillet. Add onions; saute until beginning to brown, about 8-10 minutes. Return chicken and any juices to skillet. Add 1 tbsp lemon juice. Stir until heated through, about 2 minutes.

Arrange pita rounds on plates. Top with chicken mixture. Spoon some yogurt sauce over chicken.  Pass extra sauce separately.

Grab some napkins and dig in!

Great Food, Fast

I think old man winter was making a point with today's cold and dreary weather.  Winter in Michigan is not quite over yet. On my lunch break today, I took a field trip to my favorite specialty grocer, G.B. Russo. I was supposed to be looking for a new tart pan and a good bottle of balsamic vinegar, but instead I found myself aimlessly cruising the aisles. Then I looked down at my cart and realized that maybe my wandering hadn't been so random, after all. I had picked up pasta, grated parmesan, and prosciutto; the makings for a winter blah-busting carbonara!

If you've never had carbonara, it's unbelievable and incredibly easy to make.  It comes together in less than twenty minutes. I guaranteed you'll be addicted. It's one of my favorite comfort foods. Since carbonara has so few ingredients, make sure to use the highest quality that you can.  Freshly grated parmesan does indeed taste a world different than the stuff in the green container.

The first time I made carbonara, I worried about the eggs.  Could it really have raw eggs in it?  The answer is yes and no. The sauce is simply hot water, egg and cheese. The egg is added to the hot pasta while it's removed from the heat.  The water from the pasta and the heat of the pasta itself help to cook the egg, albeit at a very low temperature.  The eggs reach a safe temperature in the dish so that they aren't considered raw. If you pay attention to the sauce, you'll notice the slight consistency and color changes as the egg cooks. That being said, I wouldn't feed carbonara to a very young child or anyone with immune system issues, just to be on the safe side.

My favorite carbonara recipe is from an old issue of Bon Appetit magazine. It calls for bacon, but I used prosciutto instead because I like it better. I also realized I didn't have any leeks, so I sauteed some onion instead. I always add a few grinds of black pepper to my pasta as well. 

Orecchiette Carbonara from Bon Appetit Magazine, April 2008

4 slices bacon, diced
2 medium leeks (white and pale green parts only), halved lengthwise, then cut crosswise into 1/3 inch pieces
10 ounces orecchiette pasta or small shells
2 large eggs, room temperature
1/2 cup freshly grated parmesan cheese, plus additional for serving
1 tbsp chopped fresh parsley

Cook bacon in a large skillet until crisp, about 8 minutes. Using a slotted spoon, transfer bacon to a paper towel to drain. Leave 2 tablespoons of fat in the skillet.  Add leeks and saute over medium heat until tender, about 6 minutes. Turn off heat.

Meanwhile, cook pasta in a large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup pasta cooking liquid.

Whisk eggs and 1/2 cup parmesan in medium bowl to blend; gradually whisk in 1/4 cup pasta cooking liquid. Add pasta to leeks in skillet and stir to heat. Pour egg mixture over pasta and stir until sauce is just creamy and eggs are no longer raw, about 2 minutes (Return skillet to VERY low heat if eggs are runny; do not overcook or eggs will curdle). Add some of the remaining 1/4 cup pasta cooking liquid to the skillet if needed to moisten. Stir in bacon and parsley. Serve pasta, passing additional cheese separately.

YUM!

This little piggy went to market...

I admit that I'm not a huge fan of pork in general.  For some reason, it just never tops my list of favorites.  However, this recipe is pretty close to changing my mind. The dry rub combined with beer braising makes for intensely flavorful and tender meat.  Let the rub sit on the meat as long as possible, in order for the best flavor. I used a bottle of Founders Dirty Bastard as the beer for the braising liquid. The sauce itself is more like a sweet/spicy combo, rather than a barbecue flavor.  I like my pulled pork messy, so I usually double up on the sauce. You might need to add extra beer to the pan juices for this. The recipe makes a huge amount of pulled pork, but it freezes well.  I like to serve it with a good cheese (I used muenster this time) on toasted onion rolls.  Sweet potato fries and a salad round it out for a great meal. 

Beer Braised Pork Butt by Dave Lieberman

2 Tbsp salt
About 40 grinds (1 Tbsp) cracked black pepper
2 Tbsp chili powder
1 Tbsp garlic powder
2 tsp ground coriander
2 tsp ground mustard seed
12 oz dark beer
4 cloves chopped garlic
5lb pork butt roast

Combine the first 6 ingredients in a bowl and mix well. Rub all over both sides of the pork butt. Wrap the meat in plastic wrap and refrigerate for at least one hour and as long as overnight.

Preheat oven to 500 degrees. Unwrap pork and place in a roasting pan with sides at least 2 inches high. Cook 45 minutes until dark brown and carmelizing in places. Remove from oven.  Lower heat to 325 degrees. Pour beer over the top and add the chopped garlic around the pork. Cover with aluminum foil. Poke about 10 holes in the foil to vent. Cook the pork butt for 2 1/2 hours longer, or until it is tender enough to separate easily from the center bone.

Place the meat on a plate and pour the pan juice (there should be plenty) into a saucepan. To the pan juices, add:
1/2 cup ketchup
2 Tbsp whole grain Dijon mustard
3 Tbsp Worchestershire sauce
1/3 cup brown sugar

Bring to a simmer until reduced by half and thick, about 20 minutes.

While the sauce is boiling down, pull apart the pork with two forks. Pour the sauce over the pulled pork and work through until fully coated.

Grab a napkin and enjoy!

Cooking With Beer? Yes, Please!

This year I am determined to organize my recipes and cook more from my cookbooks. I have a pretty good collection of them and there are an amazing number of recipes that I haven’t even tried.  I often use recipes from web sites or the numerous cooking magazines that I subscribe to, sadly neglecting the cookbooks themselves.  So this week, I turned to the ultimate cooking tome; Julia Child’s “Mastering the Art of French Cooking” for my inspiration. 

Those who know me in any capacity are well aware of my love for beer.  Fortunately, Michigan (and Grand Rapids in particular) has an abundance of local craft brewers, which takes my beer affinity to the level of near-obsession.  As a beer aficionado, I am drawn to recipes that list it among the ingredients. As I was browsing Julia’s collection, I came across Beef and Onions Braised in Beer.  It was a no-brainer! 

As always, when you cook with beer, make sure that you use something you would actually drink.  The alcohol cooks off, but the flavor intensifies during the cooking process.  If you don’t like it right out of the bottle, you won’t like it in your bowl either.  All beers are not created equal, so stick with the style of beer that the recipe calls for.  Using a porter in place of a pale ale will not give you good results.  Beer is like wine in that certain styles go better with certain foods. 

The recipe was quite simple and resulted in amazingly tender beef and a slightly tangy gravy, thanks to the addition of splash of vinegar at the end.  The beer really deepened the flavor of the gravy and was a nice twist.  I served it over lightly buttered egg noodles, which are a favorite of mine.  Perfect dinner on a gray winter’s day! 

Carbonnades a la Flamande (Beef and Onions Braised in Beer) by Julia Child

Serves 6

Heavy skillet

3-lb lean beef chuck roast

2-3 Tbsp olive oil

6 cups (1.5 lbs) sliced onions

Salt and pepper

4 cloves mashed garlic

Preheat oven to 325 degrees.  Cut the beef into slives about 2 by 4 inches across and 1/2 inch thick.  Dry meat on paper towels. Add oil to skillet and heat until oil is shimmering.  Brown the beef slices, a few at a time, then set them aside on a platter.

Reduce the heat to moderate. Stir the onions into the skillet, adding more oil if necessary, and brown the onions lightly for about 10 minutes.  Stir frequently. Remove from heat, season with salt and pepper, and stir in the garlic.

Dutch Oven or other cast iron deep baking dish

Salt and pepper

Arrange half of the browned beef in the dish and season lightly with salt and pepper.  Spread half of the onions over the beef.  Repeat with the rest of the beef and onions.

1 cup beef stock or beef bouillon

2-3 cups light beer (Pilsner or lager style)

2 Tbsp light brown sugar

1 large herb bouquet (6 parsley sprigs, 1 bay leaf, 1/2 tsp thyme tied with kitchen twine)

Heat the stock or bouillon in the browning skillet, scraping up the cooking juices and de-glazing your pan. Stir in the brown sugar. Pour it over the meat.  Add enough beer so that the meat/onions are barely covered. Bury the herbs among the meat. Bring the casserole to a simmer on top of the stove, then cover and place in the lower third of the the preheated oven. Keep at a very slow simmer for 2.5 hours, at the end of which time the meat should be fork-tender.

1/2 Tbsp cornstarch blended with 2 Tbsp white wine vinegar

Remove herb bouquet.  Drain the cooking liquid out of the baking dish into a saucepan. Skim off fat.  Add the starch and vinegar mixture to the cooking liquid and simmer for 3-4 minutes. Taste and season with salt and pepper if necessary.  Pour sauce back over the meat.  Serve with parsley potatoes or buttered noodles.

Bon appetit!