Wednesday, September 26, 2012

Summer Projects

When we moved to this house, we decided the den needed a bar.  Three years and one toddler later the design was finalized and the bar was built and finished this summer.

The Tooth based the design on the elements that worked from the hacked together version we had once the kegerator arrived.  I think he did a great job.  We had a ton of help from my parents (thanks again by the way!)  He and my Dad built, I did the finish work with a bit of help.  It took three weeks thanks to the humidity from hell, but it got done.  Overall, I think it turned out rather well.  Still waiting to hear back about the fabric for the curtains we want.  The kitchy beer mugs are only temporary.

So, without further rambling, here it is!

Monday, July 30, 2012

About those leftovers

I meant to post this a couple of days after the last post on short ribs, but it honestly just slipped my mind.

We had a ton of leftovers and this is what I ended up making.  Based it mostly on a recipe in Food and Wine from Thomas Keller:

Warm up short rib leftovers with a bit of the jus that you've reserved and load them on a roll with some cheddar cheese, lettuce, tomato, shaved radishes, and a drizzle of creamed horseradish.  Serve some truffled French fries on the side and you have one heck of a meal. 

Since I served this I've made more short ribs just for sandwiches with a couple of changes.  I used arugula and Trader Joe's Cheddar/Gruyere melange and put them in the panini press.  Served that version with root vegetable chips and it was divine.

Saturday, May 5, 2012

Another short rib recipe

Bristol Farms had a deal on short ribs, and I felt like cooking.  Not the 50-pan, million-ingredient version either.  I had a bottle of New Belgian Brewing's Cocoa Mole on hand, and I thought what the heck...worst thing that can happen is I have to pitch the lot and order a pizza. 

The beer is spiced and has cocoa added, so I dialed back on the additions to garlic, salt, and pepper.  It was wonderful.  Not quite Chef Sean wonderful, but far better than most I've had out lately.  It also has to be one of the easiest recipes in the world.

I started with about 5 lbs of short ribs.  Trim the fat a bit if they need it, Bristol's never need it.  Let a bit of the chill come off the meat before searing.  Salt and pepper the meat, then put a bit of your favorite oil in a nice big dutch oven or other oven safe pot.  Sear the meat until nice and brown in batches, being sure to get all sides.  Once done, put all the meat in the pan, nice and snug and in as few layers as possible.  Throw in a few pealed garlic cloves (I used either 5 or 6, can't remember.)  Poor the beer over the lot, then refill the bottle with water and pour again.  Stick in a 300 over for 3 hours, then lower to 250 for another hour.  Cool, then refrigerate.  The next day, even better two days later, pull the pot out of the fridge and take off as much fat as possible.  Pull out the ribs, remove from the bone and trim as needed.  Warm the beautiful liquid and reduce by about half, then whisk in a couple of pats of butter while off the heat to thicken it a bit more.  Add the ribs, return to a simmer, and warm the meat.  Taste before serving.  Mine needed a bit more salt, so I went with my Espresso Brava salt, and it was a perfect match.  I served it this time with buttered noodles, but they are equally good with mashed potatoes or polenta.  Makes great leftovers too.

Thursday, February 16, 2012

Italian Bao, or what to do when you have enough Bolognese sauce for one and need to feed two.

I wasn't going for fusion, but that's what I ended up with.  If you have leftover sauce that is heavy on the meat, this will work rather well.

You'll need:
One packet garlic herb pizza dough, or one batch of homemade if you feel adventurous
Mozzarella cheese, grated
Meat sauce
Ricotta cheese
One egg
Parmesan or Asiago

Amounts will vary depending on how many you want to make.

Pinch off golf-ball sized bits of dough, and flatten to about 1/8 inch thick.  Put a tablespoon of sauce in the middle, top with a bit of each cheese, bring up the sides and pinch.  Place on a cooking sheet lined with parchment.  Repeat until you're out of dough or sauce or both.  When done, brush each bun with egg and sprinkle with Parmesan or Asiago.  Bake per directions for the dough.  This is what they should look like when you put them in the oven:

Serve with a small salad, and you have dinner fast and pretty cheap too!

Tuesday, January 24, 2012

Crab cakes!

You know you want some.  Not my best effort to be sure, but if you have access to decent canned crab they make a great dinner!

Not the best photo, but it is what it is.

For the cakes:
1 lb lump crabmeat, picked over for shells and such
2 tsp Old Bay or similar
1/4 cup mayo
1/2 cup panko
Tops of 4 green onions
1 egg, beaten
Ground pepper
Mix the seasonings with the crab gently.  Fold in panko then mayo and the egg.  Form into balls the size of golf balls and refrigerate for about an hour.  Pan fry in a mix of a couple tablespoons olive oil and a couple tablespoons butter.

For the sauce:

One cup mayo
2 Tbsp Dijon or Mustard with seeds
Dash Worchestershire
Dash hot sauce
1 garlic clove, minced
2 Tbsp capers, chopped
1 Green onion, minced
2-3 Tbsp white wine vinegar
Salt and pepper
Mix well, refrigerate until ready to serve.

Wish I could remember where I got these recipes, but I've tweaked them a bit anyway.  Don't mix the crab too much!  These make a great simple dinner or a great appetizer too.

Saturday, January 7, 2012

Product Review: Himalayan Salt Plate

This year for Christmas I received (among other food/cooking stuff) a Himalayan salt plate from SaltWorks.  (I'll wait while you go peruse the site.  You back?  Good.)  I've seen the device used on a couple of cooking shows and was fascinated, but never got around to getting one myself.

Boy, am I glad this arrived among my goodies.  Heated in the oven, it made for a dramatic table-side presentation on New Year's Eve when I cooked the fish course directly on the plate.  There is little salt transfer if you heat the plate properly, just enough to season the food.  While I would cut the original pieces a bit thinner so they cook more quickly, I can easily see using this for cooking over and over again.  You can also use it cold or room temperature as a presentation platter, and trust me when I say anything served on it is a conversation starter and just darned pretty.

Oh, this company also sells bath and spa salts along with their gourmet salt selection.  Perfect for DIY gifts and party favors!

Coming back to the page

It's been over a year.  Yikes!  In that time BabyTooth has become a full-fledged toddler, complete with toothy grins, massive hugs, and temper tantrums.

I've meant to keep up with this, but the whirlwind that was the last year plus swept me away.  Today, I begin anew.  I'm going to aim for once a week updates.  Maybe a new recipe, maybe a shout out for something I've found and love.  Hope everyone enjoys the new stuff!