The BLTA Cheese Burger
That's a Bacon, Lettuce, Tomato, Avocado, and Colby Jack Burger. With mayonnaise, ketchup, and pickles.
One of the most perfect food-combinations on the planet.
I usually have at least an inkling of an idea in the morning of what I'm cooking for dinner, but this morning I was a blank. And about midway through the day - with the weather approaching 70° - burgers and fries seemed to be just the thing. And ripe avocado, hot-house tomatoes from New York - no Florida tomatoes in this house - and bacon and lettuce and ... and ...
I really love an over-the-top burger. A 6+ napkin monstrosity that is so messy I need a shower after eating it. Heaven.
To even begin to eat this thing tonight, I had to cut it in half. And once you pick up a half, you're committed. There's no putting it down. It's a roll-up-the-sleeves-elbows-on-the-table-hunched-over-the-plate-slip-sliding dining experience. Miss Manners would frown - until she took her first bite!
Here's to warm weather!
Twice-Baked Sweet Potatoes
Grilled steaks are good. Broccoli rabe is good. Twice-baked sweet potatoes are outstanding!
The steaks and the broccoli rabe were planned for dinner tonight, but I was originally thinking baked russet potatoes. And then I saw that one, rather large sweet potato in the basket. An idea started formulating!
A quick look in the 'fridge confirmed we still had a bit of Boursin. There was a package of diced pancetta in the freezer. I was set! The really fun thing about potatoes is you really can mix just about anything into them. And you can definitely top a baked potato with anything. Versatility, thy name is spud!
I baked a single large sweet potato at 400° for about 35 minutes. When it was done, I pulled it out and sliced it in half. Meanwhile, into a skillet went 2 cloves of minced garlic, 4 ounces of pancetta, and about a quarter of an onion, finely-diced. When it was all nicely-cooked, I put it into a bowl and added the innards of that lovely potato. When it was all mixed, I added about a third of a container of Boursin cheese. And a dash of salt and pepper.
I mixed it all really well, spooned it back into the potato shells, and baked it, again, for about 10 minutes.
Oh yum! Creamy, chunky, cheesy... It had it all.
I'm finally realizing that one potato really is enough for the two of us - regardless of how I cook it. Especially when there's Lemon Meringue Pie for dessert!
Beef and Mushroom Crêpes
One of my favorite restaurants back in San Francisco was a place called CREPEVINE. It was on 9th and Irving - a block from my house - and just funky enough. Great food, great atmosphere, excellent staff... And reasonably priced. They have grown over the years but the focus is still on really good, fun food.
So it was with great joy that I received the latest copy of Fine Cooking magazine and see a whole section on crêpes. I looked at the recipes but mentally went back to Irving Street and started plotting a recipe.
One recipe that caught my eye in the magazine was for a chicken cacciatore crêpe with a cheese sauce. Looked really good - but I had taken cubed steak out of the freezer last night thinking I'd do a swiss steak of sorts for dinner. In just a few minutes the swiss steak morphed into crêpes with a chopped steak and mushroom filling and a mushroom sauce.
I got to work.
I sauteed onion and garlic then added chopped carrots, and chopped mushrooms to the pan. I cooked it all down and added a splash of red wine and some salt and pepper. When the wine cooked down, I put everything into a bowl. Next - in the same pan - I cooked off the beef that I had chopped into pretty small pieces. When it was cooked, I added some beef broth. cooked it down a bit, and then thickened it with a bit of cornstarch. I then mixed it all in with the vegetables and set it aside while I made the crêpes.
These really are easy to make. I should make them more often.
My complaint with this magazine - and a lot of cooking magazines , lately - is putting measurements in as weights. I know that weighing is a much more precise measurement, but, c'mon... they give half the measurements in weight, half in volume, and then give you a range with an ingredient, telling you that you're going to probably have to tweak something, anyway. So much for their precision. It's pretentious and annoying. It also annoys me when the recipes are overly-detailed. Yes, I realize that many folks are not as confident in the kitchen as others, but I don't need to be told I have to use a folded paper towel to butter my crêpe pan. Really.
But I digress...
Basic Brown-Butter Crêpes Recipe
Fine Cooking Magazine
Yields about fourteen 8-inch crêpes
- 3-1/2 oz. (7 Tbs.) unsalted butter; more softened for the pan
- 1-3/4 cups whole milk; more as needed
- 4 large eggs
- 1/2 tsp. kosher salt
- 6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour
Tip: As with pancakes, the first crêpe you make is usually a flop, so count on sacrificing it as you experiment with the heat of the burner and the amount of butter in the pan.
In a 1- to 2-quart saucepan, cook the butter over medium heat, swirling it every few seconds, until melted and the milk solids at the bottom of the pan turn golden-brown, 2 to 4 minutes. Immediately pour the brown butter into a small bowl and let cool almost to room temperature.
Combine the milk, eggs, and salt in a blender. Blend for a few seconds to combine. Add the flour and blend until very smooth, about 20 seconds. Add the brown butter and blend for another 10 seconds.
Pour the batter into a large bowl and let rest for at least 5 minutes and up to 24 hours. (If resting for more than 30 minutes, cover and refrigerate.)
When ready to cook the crêpes, check the batter; it should be as thick as heavy cream, not as thick as pancake batter. If it feels too thick, whisk in up to 1/2 cup more milk.
Heat a crêpe pan with an 8-inch base or a 10-inch nonstick skillet with an 8-inch base over medium-high heat until it’s hot enough for a drop of water to sizzle. Using a folded paper towel, grease the pan with about 1/4 tsp. butter. The butter should sizzle upon contact but not instantly turn brown. If it does, reduce the heat as necessary.
Using a ladle or measuring cup, pour 1/4 cup of the batter into the center of the pan while simultaneously lifting the pan from the heat and tilting and turning it in all directions so the batter spreads evenly across the bottom in a thin circle. If the crêpe has any holes in it, quickly add a few drops of batter to fill them in.
Cook until the edges begin to dry and lift from the sides of the pan and the bottom is nicely browned (lift up an edge with a small silicone spatula or your fingers to check), about 1 minute. Use the spatula or your fingers to flip the crêpe over. Cook until the second side is browned, about 20 seconds more.
Slide the crêpe from the pan onto a large plate or cooling rack. Repeat with the remaining batter, adjusting the heat and spreading more butter in the pan every two or three crêpes, or whenever the pan begins to look a bit dry. You can stack the crêpes on the plate as they’re done; they won’t stick. The crêpes will soften as they cool.
I made a quick mushroom sauce and poured it over them and baked them at 350° for about 20 minutes.
They were really good. REALLY good.
And coming up is Lemon Meringue Pie from the same issue!
Pork Chops and Broccoli Pasta
All day long I knew we were having pork chops for dinner. I wasn't sure about what I was doing with them or side dishes until I started making them.
Some meals are like that. Yesterday I made sandwiches. Possibly the best sandwiches ever in the history of sandwiches. I knew they were going to be grilled chicken sandwiches on french rolls. Until I started making them, I didn't really know they were going to be dry-rubbed with chipotle powder, cumin, garlic, and Mexican oregano, grilled and sliced onto the rolls with a green chili mayonnaise, lettuce, tomato, bacon, and avocado.
They were a total mess, stuff sliding everywhere, and took at least 6 napkins while eating, and I almost needed a shower when I was done.
They were such a mess putting together I didn't even take pictures.
But DAYUM! They were good.
When I got home today, I marinated the chops in balsamic vinegar, olive oil, garlic, and black pepper. I had broccoli, rice, noodles, pasta, potatoes... Somehow the idea of pasta and broccoli mixed together with boursin cheese developed. The chops went on the grill, the pasta and broccoli went on the stove, and in less than 15 minutes, dinner was served.
Boursin cheese is one of the most basic, no-brainer sauce and/or ingredient cheeses on the market. From stuffing into burgers, mixing into mashed potatoes, melting and thinning to pour over vegetables, or mixing into pasta and vegetables, it may be one of the most versatile cheeses ever.
Two great meals in two days that started with vague ideas.
I'm glad I finally cleaned the grill. I wonder what I can cook up on it tomorrow...
Lamb Chops
This idea came from a really old Gourmet or Bon Appetit magazine. I have a file folder full of recipes I've cut out of newspapers and magazines over the years. Every now and again I go through it and throw out the ones I know I will never cook. This one has been there for a while, so I thought I may as well make it! And I'm rather glad I did!
The recipe itself is really simple - 1/3 cup rinsed capers, zest of 1 orange, and a couple cloves of garlic all chopped together, placed on top of the chop, and then cooked.
The original recipe called for making the topping, putting it on one side of the chop, and then frying it - topping down - in a non-stick skillet. Since I don't own a non-stick skillet (other than my egg pan) I thought it might be better to top them, brown the bottom in the skillet, and then finish them off under the broiler.
It worked rather well.
As soon as they went into the oven, the house started smelling of orange. It was great. And the flavors went perfectly with the medium-rare lamb.
Two new recipes in two days! I think I may have to grill tomorrow... I cleaned the grill yesterday for the first time in far too long - take apart and completely clean the interior clean - and it's calling for something fun!
Stay tuned...
Fancy Baked Potatoes
I was perusing the latest issue of Cooking Light magazine the other day and saw several recipes with potatoes. Potatoes are fun, versatile, good for you... and I tend to cook them the same 4 ways all of the time. One in particular caught my eye - Cajun-Stuffed Potatoes. I had some andouille sausage in the 'fridge that needed cooking. Cajun potatoes was just the side I was looking for.
Of course I changed the recipe around completely, so, while it had its roots in Cooking Light, the end result was what I had at home. That's fairly typical of most of my cooking. I get an idea somewhere and then rework it according to what's in the 'fridge or cupboards - or what I'm in the mood for. With a few notable exceptions, I just don't follow recipes well.
Here's the Cooking Light recipe with my changes at the end...
Cooking Light Cajun-Stuffed Potatoes
Ingredients
- 6 medium Yukon gold or small baking potatoes (about 3 pounds)
- 2 tablespoons olive oil, divided
- 1 1/2 cups chopped yellow onion
- 3/4 cup chopped green bell pepper
- 1/2 cup thinly sliced celery
- 1 tablespoon minced fresh garlic
- 3/4 teaspoon salt
- 3/4 teaspoon Hungarian sweet paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground red pepper
- 3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
- 2 tablespoons butter, softened
- 1 tablespoon chopped fresh oregano
- 2 teaspoons chopped fresh thyme
- 1 1/2 pounds frozen cooked crawfish meat, thawed
Preparation
1. Preheat oven to 450°.
2. Pierce potatoes with a fork; brush with 1 teaspoon olive oil. Bake at 450° for 50 minutes or until tender. Remove potatoes from oven; cool slightly. Cut potatoes in half lengthwise, and scoop pulp out of skins, leaving a 1/4-inch-thick shell. Place pulp in a large bowl; coarsely mash pulp.
3. Preheat broiler to high.
4. Heat a large skillet over medium-high heat. Add remaining 5 teaspoons oil to pan; swirl to coat. Add onion, bell pepper, and celery to pan; sauté for 4 minutes. Add garlic and next 4 ingredients (through red pepper); sauté 1 minute. Remove from heat. Add cheese, butter, and herbs, stirring until smooth.
5. Stir cheese mixture and crawfish into potato pulp. Place 1/2 cup crawfish mixture in each potato shell. Arrange stuffed potatoes on a baking sheet. Broil for 5 minutes or until browned.
First thing was I only baked two potatoes, so I adjusted all of the ingredients, accordingly.
I used frozen, pre-cooked langostino in place of the crayfish and a combination of shredded cheddar and parmesan cheeses in place of the reduced fat cream cheese. I used red bell pepper instead of green, and omitted the onion powder and the oregano. I used cayenne pepper and only used a dash. A shot of Tabasco would have been good, in hindsight.
They really came out good! They were not overpowering in flavor, which was nice. They were rich and flavorful and complimented the andouille and chicken saute without competing with it.
The lesson, here, is that you don't need to have every single thing in a recipe or follow one exactly to have a great outcome.
I see a few more variations on a theme in our future...
Bachelor Meals
I really do hate just cooking for myself. it's just not a lot of fun. And with Victor in Dallas for a week, the urge to live on hot dogs and chili burgers is ever-present. I decided I needed to come up with something quick and easy to head off the bad habits.
So... when I got home yesterday, I cooked up a vat of vegetable beef soup. Definitely enough to keep me going for a few days. Healthy, reasonably low-calorie, and really chock full of vegetables. And... since Victor isn't here, I was able to chop up a head of cabbage and add that to it. I love cabbage, but, sadly, Victor does not. Fortunately, he has other redeeming values... But, really... he doesn't like (cooked) cabbage.
Oh well.
The soup has been perfect since I've been spending time with the bathroom renovation. Just paint and a bit of redecorating, but it's amazing the amount of time it takes... The actual painting wasn't bad, it's all the detail work. I even broke down and painted the linen closet - which meant emptying it out, going through everything, seeing what should be tossed...I refinished the old wood wall cabinet and the wood shelf. I have a vision for the shelf, but I'm just not clever enough to make what I want. I'll find it one of these days.
And then there's the rest of the decorations - or trying to find what I had in mind. Since we have a 1950 ranch home with 1950 bathroom tile, I thought kinda going with a '50s theme would be fun. Well... It probably would if I could find the right stuff for the walls. Alas, I haven't had a lot of luck. My original goal was to have it 100% complete by Friday night when Victor got home. I now think that it can be a work-in-progress and we'll just find things as we go along.
It's fresh, clean, and uncluttered. That's not a bad thing...
Before
After
Notice how the color of the tile has changed since the green is gone...
A Simple Stir Fry
My thought process was to make a bit of a pepper steak for dinner. I had a couple of red peppers that needed using up and had pulled a piece of round steak out to thaw before work... When I opened the cupboard to start dinner, I saw a bottle of Wegmans Asian Sauce. I had picked it up a while ago without any real plans for it. Pepper Steak became a Stir Fry. It seemed like the perfect no-brainer meal.
I thin-sliced the round steak and sauteed it with celery, carrots, red peppers, mushrooms... and then went in about a half-bottle of the sauce. It wasn't bad... It just wasn't all that great. It really lacked spice. I should have added some sambal oelek to it - but I didn't. Since there's still a half-bottle in the 'fridge, I'll know better for next time.
The ingredients are good - no artificial garbage and no high fructose corn syrup - but as I find with almost all bottled sauces, they're made for a much meeker consumer. I rather like bold flavors and lots of heat and spice, and don't like it when there's an abundance of sweet without an abundance of savory.
It's usually easier just to throw something together than to spend the time doctoring up a bottle of something, but who knows... maybe I'll give it another shot.
Stuffed Pork Chops and Rice-A-Roni
Okay... It wasn't the real San Francisco Treat® Rice-A-Roni®. It was a Faux Roni. I'm the only San Francisco treat in our house.
And while the Faux Roni was good, the real stars of the show were the pork chop. They were real goodies!
For the stuffing, I sauteed a shallot in a drizzle of olive oil. Next went a couple of chopped mushrooms. When they were browned, I added a splash of red wine - literally a splash - and then a few handfuls of arugula. After it all cooked down, I pulled it off the heat and added a handful of grated parmesan cheese.
I slit 2 one-inch-thick pork chops and made pockets. Into the pockets went the stuffing. They went into the oven at 350° for 20 minutes.
It was a great combination.
I added a bit of pepper to the filling but didn't need any salt. I also stuffed them more than I really needed to, but it was worth it. It really went well with the chop.
For the Fax Roni I sauteed a half-cup of orzo and a half-cup of rice in a bit of butter. I added a bit of garlic powder, salt & Pepper, and then about a cup and a half of chicken broth, brought it to a boil, and then simmered it for about 20 minutes.
Just like mama used to make.
Tulips in the Garden...
Tulips in the garden
Tulips in the Park
But the Tulips I like best
Are the Two Lips in the dark.
I don't remember the first time I heard my father say that little ditty, but I do know that I heard it so many times - along with his dozen or so of other corny jokes and sayings - that when there are but a few dozen brain cells left in this poor old head, they will be the ones taking up the space.
Seriously. I can't look at tulips without thinking of it. I can't get into an elevator without thinking of his midget joke. Or see a keg of beer and not think of his light beer story.
And now, when you look at tulips, you'll probably remember that you heard the silliest little rhyme about them...
Pop lives on...
I was thinking of Pop earlier toady when I kinda flashed back on Valentine's Days of my youth. To say that my father spoiled my mother would be a bit of an understatement. When she got up on Valentine's Day, there would be a pile of gifts awaiting her on the kitchen table. See's chocolates, flowers, a new outfit or two (my father bought a lot of my mothers clothes. He had impeccable taste when it came to what she would like and what looked good on her.) Her birthday, Mother's Day, their Anniversary... Mountains of gifts and sappy cards signed "RJ." Of course she saved every one...
They had their differences and they had their rocky moments, but my father appreciated her and knew how hard she worked keeping the house and six kids together while he was gone for his 24 hour fire department shifts and then off at his second job - because being a San Francisco Fire Fighter alone wouldn't pay the bills.
A pile of gifts was only fitting - and he had as much fun buying them and we had as much fun watching her open them as she did. And he kept it up for the remainder of their 53 year marriage.
It's funny the things you remember.
It's also funny the habits you pick up. We finally had to call a gift-moratorium a few years ago because we were doing the same thing to each other. When we each bought the exact same ice cream maker - color, brand, and style - one Christmas (after stating no single-use appliances) we knew it was time to stop.
So while the urge is still there to buy out the store, a couple dozen tulips with a ditty by Pop, and a nice dinner is more in keeping with reality.
And a nice dinner, it was.
Pork tenderloin, twice-baked sweet potatoes, and brussels sprouts.
I sliced the tenderloin into six steaks and marinated them in buttermilk, garlic, salt and pepper. I then breaded them with panko breadcrumbs and fried them in a bit of olive oil.
The twice-baked sweets were really good. After baking them, I scooped them out and mixed the potato with a bit of sour cream, cheddar cheese, and bacon bits. Back into the oven they went for about 15 minutes.
The brussels sprouts just got a bit of butter, salt, and pepper.
Fun memories, a yummy dinner, and more of last night's cake later for dessert with the best guy on the planet.
I'd say it was a successful Valentine's Day.
Pear Pecan Buttermilk Upside Down Cake
This cake has an interesting history. Unfortunately, I don't remember it, very well.
I got the original recipe from a woman I worked with - somewhere. I remember her, I just don't remember where it was we worked. Her name is escaping me but I can see her face. She worked in payroll/accounting.
I just don't remember which payroll/accounting office. It's not exactly surprising, I guess. In trying to narrow it down, I realized I have worked for 11 different companies since 1976 when I first started with Hyatt. (I'm not counting the 9 jobs I had prior to that - or my military service...)
That's quite a few jobs - and it gets even crazier when you realize how many hotels 14 of those years accounted for. All over the USofA. I dealt with a lot of Payroll Departments.
And I just remembered. The Westin Indianapolis. The last hotel I ever worked for. She brought the cake in for something - a birthday, something, and I got the recipe. She had made it in a 9"x13" pan but said she made it as a layer cake, as well and as a pineapple upside down cake. At least, I think so. When I first remember looking at the recipe, I had scribbled illegible notes all over it - the kind of notes that only make sense that instant you put them to paper. The moment you look up, the meaning is gone.
I have played with the recipe a bit over the years. I've made it as an 8" layer cake and as a 9"x13" cake. I've made it as a single-layer 10" cake.
Today was as an upside down cake.
But not just any ol' pineapple upside down cake. Something different.
The cake itself is extremely tender and light - as one would expect from buttermilk - and I wanted a light topping to go along with it. I had a single pear and I had just bought pecans. The concept was there.
I also thought brown sugar was more overpowering than I was looking for, today, although it would have been a fine alternative to the white sugar I used. I also didn't add any additional spices to the topping - this time.
The cake, itself, is just so good I don't think you could screw it up with any topping.
Pear Pecan Buttermilk Upside Down Cake
- 1 1/2 cubes butter
- 2 1/3 cups cake flour
- 1 1/3 cups sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 eggs
- 2 tsp vanilla
- 1 tbsp Cointreau
- 1 cup buttermilk
- 1 cup pecans, chopped
- 1 pear, cubed
- 1/4 cup sugar
Preheat oven to 350°. Butter 10" pan. Line with parchment and butter parchment.
Mix pecans, pear cubes and sugar. Sprinkle onto bottom of pan.
Sift dry ingredients. Cream butter and sugar until light. Add eggs, one at a time, mixing well after each addition. Add vanilla and Cointreau.
Mix in flour and buttermilk in three additions. Spread over pears and pecans. (Batter is thick.)
Bake about 1 hour, or until toothpick comes out clean.
Cool about 10 minutes in pan and then remove to plate. Cool completely.
I'm going to have to keep this one towards the top of the recipe pile. I forgot how much I like it - and how easy it is to make!
And I think next time a coconutty topping like from a German's Chocolate Cake might really be good.
So many desserts, so little time...
Monday Mash-Up
I have been remiss in my blogging. All of these pictures of all of these meals have been languishing away on a camera chip.
That just won't do!
I've been channeling my energies into a couple of other websites, designing one and working on a re-design of another. It's fun, but it can keep me away from the other fun stuff if I don't watch myself.
It certainly hasn't kept me from cooking, though.
The above picture is really thick pork chops. I bought a whole loin and cut thick chops, a roast, and some pieces for a carne asada or pozole. Vacuum-sealed and into the freezer. I ♥ my vacuum sealer.
The chops were marinated in white wine (Pino Grigio) and a bit of olive oil, garlic, and Greek oregano. I browned themn in a skillet and then into a 350° oven for about 20 minutes.
The potatoes were cut in half, rubbed with olive oil, garlic, and paprika and went into the same oven - also for 20 minutes.
Real good.
Friday saw a small filet roast with more oven-roasted potatoes. But these potatoes had a twist - a cheesy twist.
After the potatoes were done - roasted at 350° with olive oil, garlic, salt & pepper for 20 minutes - I placed them in a bowl and mixed in chunks of Cambozola cheese until it was melted and the potatoes were cheesy-gooey! Oh yum.
Cambozola is a blue brie, for all intents and purposes. It's name is a combination of Camembert and Gorgonzola. It is a rich, triple-cream cheese with a silky texture and a mild blue flavor. Oh yum, indeed.
Today's lunch was a simple sandwich; ham, turkey, bacon, fontina cheese, and arugula on whole wheat. I would have loved a thick slice of tomato on it but... I rarely buy tomatoes this time of year and I most definitely will not buy a Florida tomato. I read Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit . You should, too. It is an excellent book.
But I digress...
After lunch, I baked another loaf of bread and then put a pot roast on to simmer.
I really like the rye, buckwheat, and white flour combination of this dough. I'll be making more of this, for sure.
And it was the perfect vehicle to sop up the gravy from tonight's Pot Roast!
This is by far, the easiest pot roast in the known universe. Brown your roast, add 1 chopped onion, brown it with a couple of cloves of minced garlic, add 1 cup of red wine (I used a very nice Merlot,) and then add a quart of roasted red pepper and tomato soup. Cover and simmer a couple of hours. 45 minutes before serving, add potatoes, carrots,, and celery. Taste for seasoning and add salt and pepper, as required.
Seriously easy. And seriously good.
And just because we were dessertless, after taking the bread out of the oven I made a buttermilk cake.
If it tastes half as good as it looks, I'll be really pleased.