Meatless Monday

In the interest of health, the environment, and our personal finances, every Monday has become "Meatless Monday." At first Mike tolerated it (it was my idea, of course), but now I think he's starting to like it, and it's one of my favorite nights to cook. There are actually a few interesting vegetarian recipes out there, and more than that, it forces me to cook outside of my normal routine and try something new.

Tonight's vegetarian menu included Butternut Squash Soup (without the sausage) and Corn & Black Bean Quinoa Salad. The salad is another recipe from Closet Cooking, and it is so delicious. Even Mike loves it. It also gets two gold starts for being mega-healthy (low in fat, high in protein and fiber), and not all that expensive to make. Quinoa costs more than rice, but you can find it at pretty much any grocery store (may have to check the "natural/organic foods aisle") and it packs a much stronger protein punch than plain ole' rice. The recipe calls for cooked black beans and fresh, grilled corn, but since it's October and I'm lazy, I use canned black beans (drained and rinsed) and canned corn. Definitely don't skimp on the cilantro, and you can find chipotle chilis in adobo sauce in the Mexican section of the grocery store-- just make sure to rinse out the seeds because those little babies are HOT! It's ok if you rinse off some of the sauce, too-- it will still have a yummy smokey flavor.

Corn and Black Bean Quinoa Salad from Closet Cooking

Makes 4-6 servings

Ingredients:

1 cup red quinoa (regular quinoa works, too -cjc)

2 cups water

1 cup black beans

1 ear corn, grilled and kernels cut from cob

1/2 red pepper, sliced

1 jalapeno pepper, sliced

2 green onions, sliced

1/4 cup cilantro, chopped

1 tablespoon oil

1 lime, juiced

1 chipotle in adobo sauce, seeded and chopped

1 teaspoon cumin

salt and pepper to taste

Directions:

1. Bring quinoa and water to boil, then reduce heat and simmer until the water is absorbed, about 20 minutes.

2. Mix the quinoa, black beans, corn, red pepper, jalapeno, green onion, and cilantro in a large bowl.

3. Mix the oil, lime juice, chipotle in adobo sauce, cumin, salt and pepper in a small bowl.

4. Toss the salad in the dressing.

Lovely Day for a Guinness Stew (i.e., food your boyfriend will like)

This one is in honor of Liz and her friend: Beef and Guinness stew. I realize that he's British and perhaps doesn't fall into all of the neat American stereotypes we have for men, but I can only write about what I know, and what I know is that most men who like girls also like beef and beer. Better yet, this is a crockpot recipe, which means: a) you won't burn it, overcook it, or serve it raw; b) it will make your flat smell like heaven; and c) you can set it in the morning and spend the rest of the day snuggling your honey.

I got this recipe from The Gourmet Slow Cooker by Lynn Alley. I have reprinted the recipe almost exactly as it is in the book below, however, I did make a few changes when I made it today. The changes were in technique rather than ingredients, which is why I didn't change the recipe here. Basically all I did was keep the fat. You'll notice that the instructions say to brown the beef in oil, then drain it on paper towel before adding it to the slow cooker. It also says nothing about using the leftover browned bits in the pan after browning. With respect to the draining, I just didn't feel like using up any paper towel, so I skipped that step entirely. As for the browned bits, I am of the opinion that leaving the browned bits behind is a tragic waste of delicious flavor, so I used an extra 1/2 cup of Guinness to deglaze the pan, scraped all those yum yums out, and mixed it all into the stew with everything else.

Serve with crusty bread and Guinness, of course.

Beef and Guinness Stew, from The Gourmet Slow Cooker by Lynn Alley

Serves 4-6

Ingredients:

3/4 cup all-purpose flour

2.5 pounds very lean stewing beef, cut into 1.5" cubes

2 Tb vegetable oil (or more, as needed -cjc)

2-3 large potatoes, peeled and cut into bite-sized pieces

2-3 carrots, peeled and cut into bite-sized pieces

2 large yellow onions, peeled and quartered

1-2 sprigs fresh thyme (or 1 tsp dried -cjc)

2 cups Guinness stout or other dark, very hearty beer

1 tsp salt

Chopped fresh parsley, for garnish

Directions:

Place flour in a Ziploc bag (or large, shallow dish/bowl -cjc). Add the beef to the bag/bowl, several pieces at a time shake to coat completely.

Heat a large sautee pan over medium-high heat and add the oil. In batches if necessary, add the beef and cook, turning, for 8 to 10 minutes, until browned on all sides. Using tongs, transfer to paper towels to drain (or not, see above -cjc).

Place the beef, potatoes, carrots, onions, and thyme in the slow cooker and pour the beer over the top. Cover and cook on low for 8 hours, or until the meat is very tender. Season with salt. Remove and discard the thyme (if using fresh).

Transfer to serving bowl and garnish with parsley.

Steak for Non-Grillers

As condo dwellers, we don't have access to a grill just off the kitchen in the backyard patio. I could walk 3 floors up to the roof, but that is no fun when it's dark, windy or cold, and usually I am just too lazy. Yet, there is still sometimes an occassion when a nice, plain steak is merited. I have tried many ways to make a great pan seared steak, like restaurants do, but it is so much harder than it should be. I have overcooked them and made them tough; I served them practically raw once(this was one of my bigger hosting faux pas - it still haunts me). I saw this today and I thought I would share since it makes it seem so simple to get a lovely steak from inside my little kitchen. No grill required.

A demo video from America's Test Kitchen:

If you don't want to watch, here's the summary - For strip steaks, ribeyes or filets, pat them dry. Liberally salt and pepper both sides. Put them in a 275 degree oven for 20-30 minutes on a baking sheet, until their internal temp is 90 degrees. Remove from oven. In large skillet, heat vegetable oil over medium high until almost smoking. Sear steaks for 1 minute 30 seconds each side. Let rest on wire rack above baking sheet. Loosely tent with foil to keep warm. Voila.

http://www.americastestkitchen.com/cookstv/preview/?Extcode=L9KN3BA00
(choose video from list on left to play)

Someone Called Here About a Squash

And it's a good thing, because I can help. When the winter squashes start showing up in piles around the farmers market and the grocery store , I get really excited. I wander around thinking, "I heart Squash." I start to wonder what I can do with all these crazy squashes, and then my bags are too heavy to carry home. I act as if I have to get enough to store for the winter. (I will take pictures from the market next week.) However, there is method of squash cookery that eludes me and it's been driving me crazy for 2 years. I had the most perfect delicata squash at a restaurant in Seattle exactly 2 years ago and I have been trying to figure out how they made it so tasty ever since. I have come close and I must share!

Delicata, just in case you didn't know, is an heirloom squash, and you eat it with the skin on. So I'm guessing the fiber content has to be pretty good too. Here's my method.

Perfect Delicata Squash

Delicata Squash (2 will feed 3-4 people, depending on how big they are and how much they like it)

Butter

Salt

Pepper

(this is a very complicated recipe)

Preheat oven to 400.

Slice squash in half, remove seeds, and slice into 3/4-1 in. horizontal wedges.

Melt approximately 2 tbls. butter in large pan over moderately high heat. Brown squash wedges on each side until nice and golden, 5 minutes per side. Do in batches if necessary. Please on rimmed baking sheet. Season with salt and pepper. Roast for 20 minutes.

Angst in the Kitchen

You know how in romantic comedies about cooking, the main actress always falls in love after being a bitter woman and then her food becomes marvelous and everyone has hearts in their eyes after they eat it? I was the main character last night, but after my weekend... all I had in me was major dislike. And so I needed to make something completely involved and fussy to decompress. So I scrounged through the freezer/fridge to see what ingredients I had on hand for a decent Sunday night meal. (It had to include onions because I need to chop to my heart's content without being corrected on my chopping skills.) Weirdly enough, I had a half a bag of prunes that became the inspiration for this southwestern French menu: Braised Pork Loin with prunes, Farro Risotto, and Glazed Carrots.

Magically, all that bitterness came out flavored like love and I felt like I was in a cheesy movie.

Out of aversion and lots of hostility, I somehow made a dinner that earned the praise of my husband as "probably the best meal I have ever made." For someone so spoiled with good food, that is high praise.

Make this. Make it for company and impress them with your culinary skills. Or make it show your husband how much you love him when really all you can think about is how you can't stand his mother.

(This picture stinks because I had already started eating, but then realized how good it was and thought it was worthy of recording. So I took it in haste to get back to my meal. I wish you could see how pretty it really was.)

Braised Pork Loin with Prunes

Gourmet January 2006; originally published 1951

Notes: I used about 2/3 less prunes and it was fine. I also used Cognac. Much easier to find and its a neighbor of Armagnac so it makes no difference. I didn't need that much cooking time, so make use of your thermometer. I took about 5 minutes off the first braise and 10 off the second.

1/4 cup olive oil
2 lb onions (6 to 8 medium), halved lengthwise, then thinly sliced lengthwise
1 head of garlic, cloves separated and peeled
1 1/4 teaspoons salt
1/2 teaspoon black pepper
2 cups pitted prunes (14 oz)
1 cup Armagnac
1 (3- to 3 1/2-lb) boneless center-cut pork loin roast (3 to 4 inches in diameter), tied
10 fresh parsley stems
2 large fresh thyme sprigs
1 large fresh sage sprig
1 California bay leaf or 2 Turkish
1/4 teaspoon black peppercorns
2 whole cloves
1/3 cup Dijon mustard
1/3 cup packed light brown sugar
1 cup dry white wine
1 cup reduced-sodium chicken broth (8 fl oz)
2 to 3 tablespoons red-wine vinegar

Special equipment: a 5-qt heavy pot with lid (round or oval to accommodate a 12-inch roast; see cooks' note, below); a 6-inch square of cheesecloth; kitchen string; an instant-read thermometer; heavy-duty foil

Heat 2 tablespoons oil in 5-quart pot over moderate heat until hot but not smoking, then cook onions, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring occasionally, until onions are soft and golden, about 20 minutes. Transfer onions to a bowl and reserve pot.
Simmer prunes and Armagnac in a 1- to 2-quart saucepan 5 minutes. Remove from heat and set aside.

Make a hole for stuffing: Insert a long thin sharp knife into middle of one end toward center of loin, then repeat at opposite end to make an incision that runs lengthwise through roast. Enlarge incision with your fingers, working from both ends, to create a 3/4-inch-wide opening.
Pack about 20 prunes into pork, pushing from both ends toward center (reserve remaining Armagnac and prunes). Pat pork dry and season with 1/2 teaspoon salt and remaining 1/4 teaspoon pepper.

Put oven rack in middle position and preheat oven to 375°F.
Wrap parsley, thyme, sage, bay leaf, peppercorns, and cloves in cheesecloth and tie into a bundle with kitchen string.

Brush pork with mustard, then evenly coat with brown sugar. Heat remaining 2 tablespoons oil in reserved pot over high heat until hot but not smoking, then brown meat on all sides (not ends), reducing heat if necessary to keep from burning, about 6 minutes total.
Transfer pork with tongs to a plate, then add white wine and reserved Armagnac (but not prunes) to pot. Bring to a boil, then remove from heat.

Add broth, onions, and cheesecloth bundle to pot with Armagnac mixture, then add pork with any juices accumulated on plate and turn pork fat side up. Bring to a boil over high heat, covered, then transfer to oven and braise 30 minutes.

Add remaining prunes and braise until thermometer inserted diagonally 2 inches into meat (avoid stuffing) registers 150°F, about 15 minutes.
Transfer pork to a cutting board and cut off and discard string, then cover with heavy-duty foil (temperature of pork will rise as it stands).

While pork stands, skim fat from surface of sauce (if necessary) and remove and discard cheesecloth bundle, then stir in vinegar and remaining 1/4 teaspoon salt and pepper to taste.

Cooks' note: If you don't have a 5-quart heavy pot, onions and pork can be browned separately in a 12-inch heavy skillet, then transferred with remaining ingredients to a deep 13- by 9-inch roasting pan, tightly covered with heavy-duty foil, and braised in oven.

Remember When Mom Threw the Roast Over the Fence?

Well, I had one of those nights. Dinner was a colossal failure. I am so annoyed. Brock and I got colds over the weekend and are both still feeling pretty wiped out today. However, I still had to go to the grocery store and do the weekly shopping. They had a huge display of squashes, gourds, and pumpkins. I got so excited, and decided the only thing I wanted was butternut squash soup. I have a recipe that I have made many times, and I know the recipe pretty well. So I got all the ingredients, and thought my soup about it all afternoon. I just knew it would make me feel better.

This is what I put in the soup, and I just noticed it was expired. So gross. Moral of the story: don't cook when sick. This is why we have take out.

I was in slow motion the whole time I made dinner but I muscled through because I was so excited for the soup. Finally, I was all set to serve dinner. Butternut squash soup, salad, bread, and some chicken for Brock. Perfect for a Monday night. The last step of the soup is to stir in the cream. I didn't want to used heavy cream, so I was going to use a combo of plain yogurt and sour cream. I reach into the fridge, grab the sour cream and little container of Greek yogurt. Then I plop the yogurt in and randomly taste the spoon.... it was vanilla flavored. VANILLA flavored yogurt! On the last step! I don't even like flavored yogurt. I don't even remember buying it. I tried to scoop it out, but it was too late. The whole thing tasted like sweet vanilla and I have to now pour out a huge pot of soup. Disgusting.

I ate some lettuce and have sat here and pouted over my failed soup. But I do want to pass along the recipe because it is so good. I wooed Brock with this soup when we were first dating and it has been in regular rotation ever since. Make it and then tell me how good it is without vanilla. Boo hoo.

Butternut Squash and Italian Sausage Soup
by Emeril Lagasse

Obviously, I wouldn't make my exact adjustments, but I always skip the crispy sage leaves. I use mostly thyme in place of the herbs and only a tiny bit of sage.

Ingredients
1 large butternut squash, about 3 pounds, halved, seeds removed
2 tablespoons vegetable oil
1/2 teaspoon salt
Freshly ground black pepper
1/2 pound sweet Italian sausage, removed from casings
1 large onion, chopped
6 cloves garlic, minced
1 tablespoon chopped fresh sage, plus 12 whole leaves
1 teaspoon chopped fresh marjoram
6 cups light chicken stock or broth
1 teaspoon cider vinegar or lemon juice
1/2 cup heavy cream, or more to taste
2 tablespoons butter

Directions
Preheat the oven to 400 degrees F.
Lightly coat the squash halves with 1 teaspoon of the vegetable oil. Season the inside with salt and pepper and place cut-side down on a baking sheet lined with parchment paper. Bake until very tender, about 45 minutes. When the squash is cool enough to handle, scoop out the flesh and reserve. Discard the peel.

In a large saucepan over medium-high heat, add the remaining vegetable oil and, when hot but not smoking, add the sausage. Cook until golden brown, about 4 minutes. Add the onions and cook, stirring, until the onions wilted and starting to caramelize, about 6 minutes. Add the garlic, sage and marjoram, and cook, stirring, for 1 minute. Add the cooked squash and chicken stock, stir well to combine, and bring to a boil. Reduce the heat to low, and simmer for 30 minutes, stirring occasionally.

With a hand-held immersion blender, or in batches in a food processor or blender, puree the soup. Strain through a fine mesh strainer into a clean saucepan. Add the cider vinegar and stir to combine. Add the cream and adjust seasoning, to taste.
In a small saute pan, cook the butter over medium-high heat until it begins to turn brown around the edges. Add the whole sage leaves and cook until crisp, 1 to 2 minutes. Transfer the leaves to paper towels to drain.

Serve the soup in bowls, garnished with the crispy sage leaves.