tag:blogger.com,1999:blog-7452420197950167612024-03-13T07:07:47.847-04:00a hungry bearKThttp://www.blogger.com/profile/06293339180041871039noreply@blogger.comBlogger160125tag:blogger.com,1999:blog-745242019795016761.post-35418065041334464262009-03-02T18:14:00.004-05:002009-03-02T18:16:51.035-05:00a hungry bear has moved!After a great year here at Blogger, AHB is growing up. We've got our own domain now, a new look, and I think you'll find it a lot easier to use. You can browse recipes, search for certain ingredients, and more capabilities will be coming soon. So please join me over at our new address, <a href="http://ahungrybear.com/">ahungrybear.com</a>!KThttp://www.blogger.com/profile/06293339180041871039noreply@blogger.com0tag:blogger.com,1999:blog-745242019795016761.post-11812052959979845692009-02-28T10:13:00.000-05:002009-02-28T10:13:40.437-05:00spaghetti with collards and bacon<a href="http://www.flickr.com/photos/24306567@N04/3266802358/" title="bacon collards pasta by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3468/3266802358_6d3bb02477.jpg" alt="bacon collards pasta" height="375" width="500" /></a><br /><br />I hate to start a post with an apology, especially when one is so deserved, but I'm sorry. If only you knew the exciting project I've been working on for you though, to make AHB much easier to use, with much better pictures - well, you will know soon enough I hope. And then you can decide whether or not to forgive me for my absence. For now, I'll tell you about this very <a href="http://www.epicurious.com/recipes/food/views/Fusilli-with-Collards-Bacon-and-Garlic-11640">simple and healthy pasta dish I found on Epicurious</a>. It was one of those nights, where I had some things in the fridge that I needed to cook soon or risk wasting, but none of them "went together" - or so I thought. I love bacon with greens, but it turns out you can toss them with pasta and olive oil and actually make a meal out of it. I should try this more often.<br /><br />Grocery list: 1 pound collards (stems removed, leaves washed and chopped), 4-6 slices bacon, 4 garlic cloves, 1 onion, dried red pepper flakes, olive oil, 3/4 pound pasta (original calls for fusilli, but I was limited to spaghetti), 1 T red wine vinegar, grated parmesan.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3266795008/" title="cooking collards for pasta by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3374/3266795008_9313e4e521.jpg" alt="cooking collards for pasta" height="375" width="500" /></a><br /><br />In a large stockpot, cook the collards in boiling salted water for 10 minutes. Scoop them out with a slotted spoon and place in a colander to drain. Bring the water back to a boil and cook pasta according to package directions.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3265969041/" title="onions garlic bacon by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3309/3265969041_a858037fb3.jpg" alt="onions garlic bacon" height="375" width="500" /></a><br /><br />Chop the bacon, mince the garlic, and chop or slice the onion.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3266797056/" title="frying bacon for collards by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3089/3266797056_13210db413.jpg" alt="frying bacon for collards" height="375" width="500" /></a><br /><br />Fry the bacon pieces over medium high heat in a large skillet until starting to crisp, about 4-5 minutes. Remove them with a slotted spoon to a paper towel-lined plate, but reserve the bacon fat in the pan. (Depending on how much is left, you might want to pour a little out. You only need enough to cook the onions down - about 1-2 tablespoons.)<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3266797952/" title="sauteed onions red pepper flakes by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3400/3266797952_5c36a14f41.jpg" alt="sauteed onions red pepper flakes" height="375" width="500" /></a><br /><br />Add the onion, garlic, and a generous pinch of red pepper flakes, and continue to saute until the onions are translucent, another 4-5 minutes.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3265972065/" title="adding cooked collards to onions by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3481/3265972065_36912085b0.jpg" alt="adding cooked collards to onions" height="375" width="500" /></a><br /><br />Add the cooked and drained collards to the skillet with the onions and garlic. Stir well to combine.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3266799760/" title="assembling bacon collards pasta by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3464/3266799760_f28e53a8db.jpg" alt="assembling bacon collards pasta" height="375" width="500" /></a><br /><br />Drain the cooked pasta and add it to the skillet. Drizzle with enough olive oil to coat the pasta (2-4 tablespoons). Remove from heat, and stir the bacon pieces back in. Serve with grated parmesan and cracked black pepper.KThttp://www.blogger.com/profile/06293339180041871039noreply@blogger.com1tag:blogger.com,1999:blog-745242019795016761.post-57295618649857901502009-02-20T19:02:00.000-05:002009-02-20T19:02:00.191-05:00french onion soup<a href="http://www.flickr.com/photos/24306567@N04/3188239048/" title="vidalia onion soup by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3111/3188239048_053380f511.jpg" alt="vidalia onion soup" height="375" width="500" /></a><br /><br />Everyone should have a good french onion soup in their cooking arsenal right? It's easy to make ahead, and if you have people over for dinner, you can serve them in crocks and broil the cheese topping in just a couple minutes. But that's where the practicality can end if you want - it's one of the best vehicles for maximum melted cheese consumption. And can anyone guess where I scored my recipe? Soup? Hello? Of course, like every good soup around AHB, it's <a href="http://www.amazon.com/New-England-Soup-Factory-Cookbook/dp/1401603009/ref=pd_bbs_1?ie=UTF8&s=books&qid=1235174321&sr=8-1">New England Soup Factory</a>. (I have absolutely no association with the restaurant or book, in case you're starting to get suspicious.)<br /><br />Grocery list: hunks of french bread for the topping (the original gives a nice twist on "garlicky croutons, but I skipped that in lieu of my own fresh wheat bread), 6T butter, 8 large vidalia onions (peeled and sliced), 3 cloves garlic (peeled and sliced), 2 cups cream sherry, 3 T tomato paste, 4 quarts <a href="http://ahungrybear.blogspot.com/2009/02/homemade-beef-stock.html">beef stock</a>, 2 bay leaves, 1 T cornstarch dissolved in 3 T water, 1 T balsamic vinegar, 1.5-2 cups grated gruyere cheese.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3188236782/" title="100_3858 by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3442/3188236782_456f8e19df.jpg" alt="100_3858" height="375" width="500" /></a><br /><br />Start by slicing all those onions.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3187395253/" title="caramelizing onions for soup by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3353/3187395253_99a0d22a9c.jpg" alt="caramelizing onions for soup" height="375" width="500" /></a><br /><br />Melt the butter in a large stockpot over medium heat. Saute the onions, stirring occasionally, until they've caramelized - about 20 minutes. Add the chopped garlic and cook 20 more minutes. Add 1 cup of the sherry to de-glaze pan. <br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3188237300/" title="beef broth in french onion soup base by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3449/3188237300_bb3b2e0b4e.jpg" alt="beef broth in french onion soup base" height="375" width="500" /></a><br /><br />Next, stir in the rest of the sherry, the tomato paste, beef stock and bay leaves. Increase heat to medium-high and bring to boil. Reduce heat and simmer for 1 hour.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3188237300/" title="beef broth in french onion soup base by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3449/3188237300_bb3b2e0b4e.jpg" alt="beef broth in french onion soup base" height="375" width="500" /></a><br /><br />Add the cornstarch-water mixture, bring to a boil and cook for 1 minute. Turn off the heat, stir in the vinegar, then season with salt and pepper. Fish the bay leaves out and throw them away before serving.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3188238366/" title="setting up french onion soup in crocks by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3319/3188238366_b4d246f033.jpg" alt="setting up french onion soup in crocks" height="375" width="500" /></a><br /><br />When you're read to serve the soup, preheat the broiler, then ladle soup into individual crocks or bowls (make sure they are safe for the oven/broiler).<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3188238622/" title="top onion soup with bread by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3385/3188238622_d4ef6be56b.jpg" alt="top onion soup with bread" height="375" width="500" /></a><br /><br />Place slices of bread on top. Sprinkle (scoop, bulldoze, etc) cheese over bread, and broil until bubbly and brown.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3187396969/" title="french onion soup 2 by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3489/3187396969_ac98b7e222.jpg" alt="french onion soup 2" height="375" width="500" /></a><br /><br />This is as good as any french onion soup I've ever had, I promise. And if you've made a <a href="http://ahungrybear.blogspot.com/2009/02/homemade-beef-stock.html">big batch of beef stock</a> lately, I can't imagine a better way to use it.KThttp://www.blogger.com/profile/06293339180041871039noreply@blogger.com0tag:blogger.com,1999:blog-745242019795016761.post-43097591135521582972009-02-18T10:06:00.001-05:002009-02-18T10:07:55.559-05:00forget resolutions: eat more fettucine alfredo<a href="http://www.flickr.com/photos/24306567@N04/2995651307/" title="fettucine alfredo by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3195/2995651307_5576e5a962.jpg" alt="fettucine alfredo" height="375" width="500" /></a><br /><br />Leave it to Marcella Hazan to finally clear it up for me: this famous pasta is actually called "all-Alfredo" after a restaurant owner in Rome. She simply calls it "cream and butter sauce" in her <a href="http://www.amazon.com/Essentials-Classic-Italian-Cooking-Marcella/dp/039458404X/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1234969635&sr=8-1">Essentials of Classic Italian Cooking</a>. This is my ultimate comfort food, since the process of making homemade pasta is so cathartic to me, and nothing is more reassuring than creamy cheesy sauce. Just be sure to do about 10 extra miles on the treadmill the next day...<br /><br />Grocery list: 1 pound fresh pasta (or 1/2 pound dry), 1 cup heavy cream, 2 T butter, 2/3 grated parmesan, nutmeg.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/2995645773/" title="butter and cream for alfredo base by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3229/2995645773_b81ab52d20.jpg" alt="butter and cream for alfredo base" height="375" width="500" /></a><br /><br />In a large saucepan (one that would fit the cooked pasta), heat 2/3 cup cream and the butter over medium heat. Allow to cook until the butter has melted and they just start to thicken, about one minute. Cook the pasta to al dente (2-3 minutes for fresh pasta; follow package directions for dried).<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/2995647639/" title="mixing in fettucine to alfredo base by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3055/2995647639_f91ec695fb.jpg" alt="mixing in fettucine to alfredo base" height="375" width="500" /></a><br /><br />After draining the pasta, transfer it to the pan with the butter and cream, and turn the heat to low. Toss the pasta to completely coat it with the sauce.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/2995649353/" title="parmesan and cream for alfredo by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3003/2995649353_03a061b722.jpg" alt="parmesan and cream for alfredo" height="375" width="500" /></a><br /><br />Add the last 1/3 cup cream and all the parmesan, a generous pinch of salt, fresh cracked pepper, and a tiny speck of grated nutmeg. Continue to toss until the parmesan is melted and the pasta is thoroughly coated.KThttp://www.blogger.com/profile/06293339180041871039noreply@blogger.com0tag:blogger.com,1999:blog-745242019795016761.post-9644353525965103372009-02-17T13:11:00.003-05:002009-02-17T13:23:16.304-05:00broccoli parmesan gratin<a href="http://www.flickr.com/photos/24306567@N04/3265964711/" title="broccoli parmesan gratin by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3420/3265964711_419ca8bc5e.jpg" alt="broccoli parmesan gratin" height="375" width="500" /></a><br /><br />I make at least one vegetable side with every meal. A lot of the time, the effort goes into the main dish meat, and I have no time or inspiration leftover for the side. (We eat a lot of steamed asparagus and steamed broccoli around here.) I saw <a href="http://www.epicurious.com/recipes/food/views/Broccoli-Parmesan-Gratin-351413">this recipe in February 2009 Gourmet</a> and wanted to try it. I don't know if it's worth the extra calories for an everyday vegetable side, but it's definitely a good choice for dinner parties.<br /><br />Grocery list: 1 bunch broccoli, 1 cup whole milk, 1/2 cup cream, 1 cup grated parmesan, 2 eggs, 1 cup bread crumbs, olive oil.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3266789474/" title="blanched broccoli by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3426/3266789474_7d8ea50994.jpg" alt="blanched broccoli" height="375" width="500" /></a><br /><br />Wash the broccoli and cut into bite-size pieces. Boil for 5 minutes, then drain.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3266788540/" title="parmesan milk eggs for gratin by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3435/3266788540_04e1ae4150.jpg" alt="parmesan milk eggs for gratin" height="375" width="500" /></a><br /><br />Whisk together the milk, cream, parmesan and eggs, and season with salt and pepper. <br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3266790414/" title="100_3937 by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3398/3266790414_6e78c26617.jpg" alt="100_3937" height="375" width="500" /></a><br /><br />Place the broccoli in a baking dish, then pour the milk-cheese mixture over top. In a shallow pan, toss the breadcrumbs with a drizzle of olive oil over medium heat for a few minutes, until they start to toast. Pour over top of the broccoli. Bake at 350 degrees for about 30 minutes (the custard should jiggle when the dish is gently moved; if it still acts liquid-y in the middle, it needs to cook a few more minutes). Broil for a few more minutes to get the top as golden as you like.KThttp://www.blogger.com/profile/06293339180041871039noreply@blogger.com0tag:blogger.com,1999:blog-745242019795016761.post-86814035201822932382009-02-16T16:34:00.000-05:002009-02-18T07:40:31.560-05:00beef and barley soup<a href="http://www.flickr.com/photos/24306567@N04/3266022201/" title="beef and barley soup 2 by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3372/3266022201_fb236bb083.jpg" alt="beef and barley soup 2" height="375" width="500" /></a><br /><br />As promised last week, I'm going to share a couple of our favorite soups that you can make with <a href="http://ahungrybear.blogspot.com/2009/02/homemade-beef-stock.html">homemade beef stock</a>. And like any of the good soups I've made recently, this one is adapted from a recipe in the oh-so-amazing <a href="http://www.amazon.com/New-England-Soup-Factory-Cookbook/dp/B001PO65YK/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1234819370&sr=8-1">New England Soup Factory cookbook</a>.<br /><br />As a side note, I had no idea barley was so healthy. This soup is actually really well balanced, with a lot of fiber and even more protein. If you substitute a leaner cut of meat for the generic "stew beef" called for in the recipe, you further reduce the fat content (not to mention the meat isn't too chewy or sinewy that way).<br /><br />Grocery list: 3 pounds stew beef (cut into bite size pieces), red wine vinegar, olive oil, 3 minced garlic cloves, 1 large onion (peeled and diced), 2 ribs diced celery, 6 carrots peeled and diced, 1/2 pound pearl barley, 1 cup burgundy wine, 1 8-oz can tomato paste, 8 cups beef stock, 2 bay leaves, 5 dashes worcestershire, 1/4 cup chopped fresh parsley.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3266014575/" title="cooking cubed beef for soup by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3488/3266014575_bdea25e5bf.jpg" width="500" height="375" alt="cooking cubed beef for soup" /></a><br /><br />To start, cook the meat. Cut the meat into whatever you consider to be "bite size", and place in a stock pot with 1/2 cup red wine vinegar and 12 cups water, plus a generous pinch of salt. Bring it to a boil, then reduce the heat to medium and simmer for 1.5 hours. Drain and reserve the meat.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3266842158/" title="vegetables to start beef barley soup by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3457/3266842158_3e58f30613.jpg" width="500" height="375" alt="vegetables to start beef barley soup" /></a><br /><br />Next, chop the carrots, celery and onions, and mince the garlic cloves. Heat a couple of turns of olive oil over medium high heat in the same stock pot you used for the beef.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3266842874/" title="beef and barley soup base by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3523/3266842874_40da38ec64.jpg" width="500" height="375" alt="beef and barley soup base" /></a><br /><br />Saute the onion, celery, carrots and garlic in olive oil for about 7 minutes. <br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3266843780/" title="cooked beef added to soup base by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3299/3266843780_11a82dde16.jpg" width="500" height="375" alt="cooked beef added to soup base" /></a><br /><br />Add the cooked beef, wine, tomato paste, stock and bay leaves. Stir in the barley. <br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3266844514/" title="adding barley to stock by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3477/3266844514_a93eeafb76.jpg" width="500" height="375" alt="adding barley to stock" /></a><br /><br />It surprised me how much water such a small amount of barley could absorb. Don't worry if it seems like it's not enough barley; it's not like pasta or orzo, as it will double in volume, at least. <br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3266846154/" title="barley cooking after one hour by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3536/3266846154_0afb9f1db9.jpg" width="500" height="375" alt="barley cooking after one hour" /></a><br /><br />Bring to a boil then reduce heat to simmer for 1 hour 15 minutes (stirring occasionally). <br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3266846982/" title="stirring parsley worcesterhire into beef barley soup by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3517/3266846982_1953ca90bf.jpg" width="500" height="375" alt="stirring parsley worcesterhire into beef barley soup" /></a><br /><br />Remove from heat and stir in worcestershire and parsley. Remove bay leaves. Season w/salt and pepper and serve.KThttp://www.blogger.com/profile/06293339180041871039noreply@blogger.com0tag:blogger.com,1999:blog-745242019795016761.post-38900317485214881092009-02-13T09:21:00.004-05:002009-02-18T07:40:31.562-05:00not as boring as it looks: black bean burgers<a href="http://www.flickr.com/photos/24306567@N04/3265985315/" title="black bean burger by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3342/3265985315_7de5ee8f89.jpg" alt="black bean burger" height="375" width="500" /></a><br /><br />I absolutely love these burgers (taken right out of <a href="http://www.epicurious.com/recipes/food/views/Black-Bean-Burgers-351297">Februrary 2009 Gourmet</a> magazine). Before you turn away in disgust (yes, I am still the same author of AHB who prefers red meat to almost any other food), hear me out.<br /><ul><li>These are healthy.<br /></li><li> They take 10 minutes to make 4 of them.<br /></li><li>You can freeze them. You can reheat one for lunch in 5 minutes.<br /></li><li>They are cheap. </li></ul>And I'm not saying I'd ever replace a real burger with these, but I've started eating them all the time for lunch and they are wonderful. Maybe I should call them "black bean sandwich filling" or "black bean patties"? Whatever you call them, just make some up pronto, okay?<br /><br />Grocery list: 2 cans black beans (rinsed and drained), 3-4 T mayo, 1/3 c bread crumbs, 2 tsp cumin, 1 tsp dried oregano, 1/4 tsp cayenne, 1/4 cup minced cilantro.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3266803724/" title="ingredients for black bean burgers by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3416/3266803724_2b0bb03a57.jpg" alt="ingredients for black bean burgers" height="375" width="500" /></a><br /><br />Rinse the black beans and divide them - half in a bowl, half into a food processor. Finely chop the cilantro and add to the bowl with the whole black beans.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3265979357/" title="beans bread crumbs mayo spices by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3358/3265979357_6169253901.jpg" alt="beans bread crumbs mayo spices" height="375" width="500" /></a><br /><br />Add the breadcrumbs, mayo (the original called for 3T of mayo but I found I needed a little more), and the spices to the food processor.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3266807168/" title="black bean paste by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3425/3266807168_859e615cb9.jpg" alt="black bean paste" height="375" width="500" /></a><br /><br />Process until you have a paste - if you have to add more mayo to get the consistency right, now's the time.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3265982499/" title="black bean paste cilantro beans by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3435/3265982499_517c827c92.jpg" alt="black bean paste cilantro beans" height="375" width="500" /></a><br /><br />Add the black bean paste to the bowl with the cilantro and whole beans, and stir to combine. As you can see from the picture, it was still a little difficult to stir so I added more mayo. Mayo makes everything better right?<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3266809868/" title="cooking black bean burgers 2 by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3425/3266809868_ae700cc3f8.jpg" alt="cooking black bean burgers 2" height="375" width="500" /></a><br /><br />Form into 4 patties. If you want to freeze some, wrap them up now and stick them in the freezer. To cook them when they are fresh, saute in olive oil over medium heat for about 5 minutes per side. <br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3265984565/" title="cooking black bean burgers by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3531/3265984565_62ecc2bfc7.jpg" alt="cooking black bean burgers" height="375" width="500" /></a><br /><br />If frozen, thaw them in the microwave for 30-60 seconds (not all the way thawed, just a little to kick start them), then fry for 5 minutes per side. They'll heat all the way through just fine.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3265986797/" title="black bean burger 2 by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3400/3265986797_6ff039f99c.jpg" alt="black bean burger 2" height="375" width="500" /></a><br /><br />Serve them on a toasted bun with cheddar cheese and salsa, or cut them in half and wrap in a tortilla with sour cream, salsa and avocado. (Do you notice how pretty that bun is by the way? I made that! With my new stand mixer I'm baking all our breads now, and these hamburger buns are the best thing I've done so far.)KThttp://www.blogger.com/profile/06293339180041871039noreply@blogger.com0tag:blogger.com,1999:blog-745242019795016761.post-66364796104996387352009-02-10T16:47:00.004-05:002009-02-18T09:40:57.669-05:00homemade beef stock<a href="http://www.flickr.com/photos/24306567@N04/3152799425/" title="tomato paste over neck bones by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3113/3152799425_194508d00b.jpg" alt="tomato paste over neck bones" height="375" width="500" /></a><br /><br />Cooking my own chicken and beef stock is something I've known for a long time I *should* be doing, but it has taken me a couple of years to actually come around to it. But now that I've made my own, I can never go back (at least, I hope my schedule never requires me to go back). On a weekend day, I'll make at least 6 quarts at once, and freeze them in little one quart containers. They taste infinitely better than the store-bought processes versions, are healthier, and they cost less too. I'll share a couple of recipes for soup that requires beef stock as the base soon, but for now, let's start with the basics. This one is loosely adapted from the New England Soup Factory Cookbook (also known as the only soup cookbook you'll ever need).<br /><br />Grocery list (for 6 quarts stock): 7-8 pounds beef neck or short rib bones, 2 onions, 8 carrots, 8 ribs celery, 8 garlic cloves, salt, whole peppercorns, beef bouillon, bay leaves, thyme, parsley, one can tomato paste.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3152799629/" title="roasting beef neck bones 2 by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3255/3152799629_bce0f354fa.jpg" alt="roasting beef neck bones 2" height="375" width="500" /></a><br /><br />Quarter the onions; wash and cut the celery and carrots into thirds. Add the vegetables and the bones to a large roasting pan, and spread the tomato paste all over. Season with salt and pepper. Roast for 40 minutes at 450 degrees, till everything has a nice caramelized crust.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3152799877/" title="beef stock by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3098/3152799877_c304e825c9.jpg" alt="beef stock" height="375" width="500" /></a><br /><br />Place the contents of the roasting pan in a huge stock pot (12 quart capacity; if you don't have this, divide it up into 2 larger pots). Smash the garlic cloves and throw them in. Add a handful of peppercorns, a generous pinch or two of salt, 3-4 bay leaves, and fill the pot with water till it's almost full. Also add about 1/4 to 1/2 a bunch of fresh parsley, a few sprigs of thyme, and 4-5 beef bouillon cubes. I actually prefer the "better than bouillon" brand of paste, which has no artificial ingredients or MSG - use 4-5 tsps if you have this.<br /><br />Bring the pot to a boil, then lower the flame so the stock is just simmering. Allow it to cook for 4 hours, adding more water occasionally as it cooks down. After 4 hours, remove from heat and allow to cool. Remove all the big hunks of bone and vegetable with a large slotted spoon. Set another large pot or bowl in the sink, and place a colander over top of it. Line the colander with cheesecloth, then pour the stock right through the colander into the bowl underneath. Then, you can easily measure out 1 quart quantities to freeze. <br /><br />**Another tip: set all your one quart containers on the counter without the lids first. Allow the stock to cool more, and the fat will congeal on the surface - you can easily skim it off with a spoon. Once you've sealed the containers, beef stock keeps for 3-4 days in the fridge, or at least a couple of months in the freezer.KThttp://www.blogger.com/profile/06293339180041871039noreply@blogger.com0tag:blogger.com,1999:blog-745242019795016761.post-7172106563809516182009-02-08T08:54:00.000-05:002009-02-08T08:54:00.261-05:00love your steak, part 2: roasted garlic butter<a href="http://www.flickr.com/photos/24306567@N04/3230448201/" title="roasted garlic butter ribeye by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3388/3230448201_2b19d2b3e2.jpg" alt="roasted garlic butter ribeye" height="375" width="500" /></a><br /><br />As I mentioned yesterday, this is the second of two of my favorite steak sauces. I'm not sure if this is the way they make the roasted garlic butter at Kevin Rathbun Steak, but it's so good I don't mind. I served this recently with <a href="http://ahungrybear.blogspot.com/2008/10/pan-roasted-brussel-sprouts-with.html">roasted brussel sprouts with pancetta</a> and sweet potato fries (for some reason grouped in with my <a href="http://ahungrybear.blogspot.com/2008/02/tilapia-po-boys.html">tilapia po boys recipe</a>?).<br /><br />Grocery list: garlic, olive oil, 1/2 stick butter, salt, pepper.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3230446315/" title="roasted garlic cloves by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3355/3230446315_81fc4a5df5.jpg" alt="roasted garlic cloves" height="375" width="500" /></a><br /><br />Break apart 10 garlic cloves, leaving the skins on, and place them on a sheet of foil. Drizzle with olive oil, salt and pepper. Roast in a 450 degree oven for about 20 minutes, until the garlic cloves are soft. (I don't like to heat up my oven for just a tiny foil packet, but fortunately roasted garlic can keep in the packet for a few days in the fridge.)<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3230446681/" title="salt pepper butter base by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3433/3230446681_1d7c9c5351.jpg" alt="salt pepper butter base" height="375" width="500" /></a><br /><br />Mash the room temperature butter with salt and pepper. When the garlic is done, allow it to cool enough so you can handle it, then squeeze the soft garlic out of each skin. <br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3230447065/" title="roasted garlic butter by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3481/3230447065_e71d10597b.jpg" alt="roasted garlic butter" height="375" width="500" /></a><br /><br />Mash the garlic, then add to the butter. Serve with your favorite steak.KThttp://www.blogger.com/profile/06293339180041871039noreply@blogger.com0tag:blogger.com,1999:blog-745242019795016761.post-73925502236610885022009-02-07T17:44:00.000-05:002009-02-18T09:46:54.788-05:00love your steak, part 1: bearnaise sauce<a href="http://www.flickr.com/photos/24306567@N04/3152799175/" title="bearnaise sauce by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3124/3152799175_f38f26d84e.jpg" alt="bearnaise sauce" height="375" width="500" /></a><br /><br />Instead of scrambling to make dinner reservations on Valentine's Day, where every restaurant is obligated to do a prix fix "tasting menu" and shoo you in and out on a 90 minute turn, we like to stay home. And cook steak. We'll take the excuse to go out of course, but just the night before or after. My favorite steak place ever is Kevin Rathbun Steak here in Atlanta. They have these great little sauces you can get on the side, and I love to get several of them and then try and figure out how they're made. I've gotten pretty good at replicating two of my favorites, and for my V-day gift to you, I'll share them. Today it's bearnaise sauce (after trying many, I've settled on <a href="http://www.epicurious.com/recipes/food/views/Pan-Seared-Rib-Eye-Steak-with-Bearnaise-em-Entrecote-Bearnaise-em-241756">this version</a> from March 2008 Gourmet magazine), tomorrow I'll show you roasted garlic butter.<br /><br />Grocery list: 2 T chopped fresh tarragon, 1/4 c white wine, 1/4 cup white wine vinegar, 1/4 cup chopped shallots, 1 stick butter, 3 egg yolks, 1/2 tsp fresh lemon juice.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3153633722/" title="shallots in white wine by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3102/3153633722_985da2511c.jpg" alt="shallots in white wine" height="375" width="500" /></a><br /><br />Start by mixing the wine and white wine vinegar in a saucepan with the shallots and one tablespoon of the tarragon. Bring to a boil over medium-high heat.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3153633838/" title="tarragon white wine vinegar reducing by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3086/3153633838_57f04d24d2.jpg" alt="tarragon white wine vinegar reducing" height="375" width="500" /></a><br /><br />Simmer until the mixture is reduced to about one quarter of the original amount, or about 2 T of liquid. Remove from the heat and strain through a fine mesh strainer or cheesecloth. You can toss the shallots and tarragon, and move the liquid into a glass bowl.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3152798729/" title="tarragon wine reduction for bearnaise by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3266/3152798729_6829609cdd.jpg" alt="tarragon wine reduction for bearnaise" height="375" width="500" /></a><br /><br />If you don't have a double boiler, you can improvise by selecting a glass bowl that fits partially down into a saucepan, like I've done here. Fill the saucepan with hot water, but you don't want the water to touch the bottom of the bowl. The idea is to have the indirect heat of the steam warm the contents of the bowl.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3152798829/" title="whisking egg yolks for bearnaise by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3114/3152798829_0b80ca66fe.jpg" alt="whisking egg yolks for bearnaise" height="375" width="500" /></a><br /><br />Now, once the water in the saucepan is simmering, and the liquid in the bowl is warm, whisk the egg yolks in one at a time. Keep whisking, and after a few minutes the eggs will thicken to a consistency of a thick mayo.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3153634528/" title="adding butter and tarragon to bearnaise by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3220/3153634528_83e9c462c0.jpg" alt="adding butter and tarragon to bearnaise" height="375" width="500" /></a><br /><br />Drop one tablespoon of the butter at a time into the sauce, whisking after each addition until smooth, until you've used all 8 tablespoons in the stick of butter. Then, add the remaining one tablespoon of minced tarragon and about 1/2 tsp of lemon juice. Serve warm with a steak.KThttp://www.blogger.com/profile/06293339180041871039noreply@blogger.com0tag:blogger.com,1999:blog-745242019795016761.post-465430665474803072009-02-04T07:54:00.000-05:002009-02-04T08:51:40.110-05:00pork tenderloin with roasted winter vegetables<a href="http://www.flickr.com/photos/24306567@N04/3239235184/" title="roast pork and winter vegetables by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3114/3239235184_41f3cf2482.jpg" alt="roast pork and winter vegetables" height="375" width="500" /></a><br /><br />This healthy one-dish meal was <a href="http://www.epicurious.com/recipes/food/views/Fennel-Rubbed-Pork-Tenderloin-with-Roasted-Fennel-Wedges-351294">inspired by a recipe</a> I found in February's Gourmet magazine (the "quick meals" section is surprisingly helpful). Instead of limiting this to roasted fennel wedges, I added some carrots and parsnips, which I roasted separately for 15 minutes before adding to the pot with the tenderloin. I also skipped the fennel seeds - thought I had them in the pantry but they were carraway. Delicious and honestly ready in less than 30 minutes.<br /><br />Grocery list: 1 tsp fennel seeds (left out), 1-2 pounds pork tenderloin, 2 fennel bulbs, olive oil, 3 garlic cloves, 1/2 cup white wine, 1/2 cup chicken stock, 2T butter, 1/2 tsp fresh lemon juice. Also added: 3 parsnips, 2 carrots.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3238387481/" title="carrots and parsnips by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3455/3238387481_452116c662.jpg" width="500" height="375" alt="carrots and parsnips" /></a><br /><br />If you're going to add the winter vegetables, clean them first, then slice them into spears.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3238388921/" title="parnips and carrots for roasting by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3099/3238388921_c01b448200.jpg" width="500" height="375" alt="parnips and carrots for roasting" /></a><br /><br />Roast parsnips and carrots at 425 degrees, turning every 5 minutes, for 15 minutes.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3239227108/" title="prepping a fennel bulb by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3456/3239227108_c98087de42.jpg" width="500" height="375" alt="prepping a fennel bulb" /></a><br /><br />To prep a fennel bulb, first cut off the fronds, then cut it in half. There's a really tough little inner core that you want to remove, because it won't soften up like the rest of the fennel slices when they cook. <br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3238389695/" title="sliced fennel bulbs by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3347/3238389695_338cc62f2d.jpg" width="500" height="375" alt="sliced fennel bulbs" /></a><br /><br />Thinly slice the fennel, then smash and thinly slice the garlic. Season the tenderloin with salt and pepper on all sides.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3239229416/" title="searing pork tenderloin by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3362/3239229416_b84de1bd96.jpg" width="500" height="375" alt="searing pork tenderloin" /></a><br /><br />Heat a large dutch oven over medium-high heat. Sear the tenderloin in olive oil to brown it on all sides, about 5-6 minutes total. Remove to a plate.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3239230974/" title="chicken stock and wine to fennel by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3328/3239230974_807e628ed6.jpg" width="500" height="375" alt="chicken stock and wine to fennel" /></a><br /><br />Cook the fennel and garlic for 5-6 minutes. Deglaze the pan with white wine, scraping up any brown bits on the bottom of the pan. Stir in the chicken stock and butter.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3238392815/" title="adding roasted parsnips and carrots to fennel by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3094/3238392815_67f5597cbf.jpg" width="500" height="375" alt="adding roasted parsnips and carrots to fennel" /></a><br /><br />Transfer the roasted parsnips and carrots from the baking sheet into the dutch oven.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3239232498/" title="roast pork at 145 degrees by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3379/3239232498_eb26479eb0.jpg" width="500" height="375" alt="roast pork at 145 degrees" /></a><br /><br />Return the tenderloin to the dutch oven, nestling it right into the vegetables. Place everything in the oven, uncovered, and immediately set the temperature down to 375 degrees. Roast until the internal temperature of the pork is 145 degrees. <br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3239233526/" title="sliced roast pork to serve by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3341/3239233526_d68eb1b2ab.jpg" width="500" height="375" alt="sliced roast pork to serve" /></a><br /><br />Allow it to rest, then slice. While it's resting, if the vegetables still contain a lot of juice, move the pan to a medium flame on the stove and cook until the liquid reduces down to a thick consistency. I like to return the pork to the main dish, along with any meat juices that collect on the carving board, so everything stays warm.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3238397017/" title="roast pork and winter vegetables by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3482/3238397017_abcb599470.jpg" width="500" height="375" alt="roast pork and winter vegetables" /></a><br /><br />I served this alongside the buttermilk fantail rolls that I learned how to make in this same issue of Gourmet. I've actually been baking a lot lately, but am waiting till I perfect a few of these bread recipes before blogging them.KThttp://www.blogger.com/profile/06293339180041871039noreply@blogger.com0tag:blogger.com,1999:blog-745242019795016761.post-88804175543351249842009-01-29T07:20:00.003-05:002009-02-18T08:09:13.709-05:00gorgonzola and walnut stuffed flank steak<a href="http://www.flickr.com/photos/24306567@N04/3230445245/" title="gorgonola walnut stuffed flank steak by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3403/3230445245_0883f4dafd.jpg" alt="gorgonola walnut stuffed flank steak" height="375" width="500" /></a><br /><br />Flank steak is one of my favorite cuts of beef to feed a group (or one large bear). It's inexpensive, if you pick a good cut it's quite lean, and it dresses up so well. You can stuff it with many combinations (try spinach, feta & pine nuts), but this particular recipe is close to my heart. Several years ago, for valentine's day, A surprised me with this cooking-for-2 class. Despite being the youngest couple there by about 25 years (this is apparently quite popular with the empty-nester crowd), we had so much fun. On the menu was this flank steak, roasted potatoes with truffle oil, and a spinach souffle. A certainly got his money's worth with this gift; I've made this dish at least once a month every since I learned it. And I bet you will too.<br /><br />Grocery list: 2-3 pound flank steak, gorgonzola cheese, walnuts, 3-4 shallots, olive oil.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3230440561/" title="flank steak pounded thin by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3079/3230440561_5ef6043ea2.jpg" alt="flank steak pounded thin" height="375" width="500" /></a><br /><br />Before you can start, the flank steak has to be pounded thin, to less than half an inch thickness. If you ask nicely, sometimes your butcher will do it for you. Or, just lay it down on parchment paper, cover with a few layers of plastic wrap, and pound with a meat mallet. Try and get it as even as possible, and work it into a rectangle like this as best you can.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3230440951/" title="sauteed shallots for flank steak by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3118/3230440951_c27dbd81e4.jpg" alt="sauteed shallots for flank steak" height="375" width="500" /></a><br /><br />Mince the shallots and saute in olive oil until they are translucent, about 3-4 minutes. Season with salt and pepper, remove to a plate, and allow to cool. Wipe out the pan with a towel, and toast about 1/4 cup of walnuts for a few minutes. Chop.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3231289724/" title="shallot walnut gorgonzola filling by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3335/3231289724_3b69278bc1.jpg" alt="shallot walnut gorgonzola filling" height="375" width="500" /></a><br /><br />When the shallots and chopped walnuts are cool, spread them across the flank steak, along with a couple of ounces of gorgonzola cheese crumbles. Leave one edge of the flank steak empty, so when you roll it up (this will be the outside edge), stuff doesn't fall out.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3231290200/" title="tying flank steak by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3527/3231290200_d2224c0f06.jpg" alt="tying flank steak" height="375" width="500" /></a><br /><br />Now comes the fun part. Roll up the flank steak, and tie it with kitchen twine every inch or so along the steak. The cooking class taught us a cool trick for doing this with a single long piece of twine - like adding a slip knot every inch. I still ask A to help me with this every time, since he's so much better at it than me. If I have to do it, I just cut little individual pieces and tie them separately - elementary but effective.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3230442669/" title="tied flank steak by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3115/3230442669_0cb08c9222.jpg" alt="tied flank steak" height="375" width="500" /></a><br /><br />When it's all tied up, season the outside with salt and pepper. Preheat the oven to 375 degrees.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3231291192/" title="searing flank steak by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3486/3231291192_747ae0e658.jpg" alt="searing flank steak" height="375" width="500" /></a><br /><br />Heat a swirl or 2 of olive oil in a large oven proof skillet. Sear the flank steak for 4-5 minutes - keep rotating it every minute or so, so all sides are browned. Transfer to the oven and roast for another 20 minutes.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3230443901/" title="flank steak ready to slice by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3436/3230443901_5dffd5f965.jpg" alt="flank steak ready to slice" height="375" width="500" /></a><br /><br />When it's done, allow it to rest for 10 minutes on a cutting board. You can go ahead and cut off the twine while it's resting. Then, slice along the marks left by the twine.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3231294130/" title="flank steak gruyere souffle and chard by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3081/3231294130_6545be666f.jpg" alt="flank steak gruyere souffle and chard" height="375" width="500" /></a><br /><br />I served this with <a href="http://ahungrybear.blogspot.com/2008/05/cooking-my-way-through-jamies-italy.html">swiss chard with garlic</a> and an <a href="http://ahungrybear.blogspot.com/2008/05/orangettes-gruyere-souffle-aka-julia.html">easy gruyere souffle</a>.KThttp://www.blogger.com/profile/06293339180041871039noreply@blogger.com2tag:blogger.com,1999:blog-745242019795016761.post-356153372004140542009-01-27T06:11:00.005-05:002009-01-27T06:33:43.638-05:00sneaky sloppy joes<a href="http://www.flickr.com/photos/24306567@N04/3231302182/" title="sloppy joes by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3394/3231302182_d56cf7079f.jpg" alt="sloppy joes" height="375" width="500" /></a><br /><br />These sloppy joes will trick you into eating healthy. I saw the idea on food network some time ago, where you replace some of the red meat in your normal sloppy joe base with equally filling, high protein and fiber-packed beans. Technically, ground beef with beans probably makes it chili though...? Either way, these turned out great. Even A, an avid bean-hater, said the beans just sneaked into the sandwich without him even noticing.<br /><br />Grocery list: one pound ground sirloin, one can kidney or pinto beans (drained and rinsed well), 1 can tomato sauce, tomato paste, red wine vinegar, worcestershire sauce, tabasco, yellow mustard, 1 red bell pepper, 1 onion, 3-4 cloves garlic, 1/2 cup brown sugar, olive oil.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3231298020/" title="beef and onion for slppy joe base by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3496/3231298020_ef02785659.jpg" alt="beef and onion for slppy joe base" height="375" width="500" /></a><br /><br />Chop the onion. Preheat a couple tablespoons of olive oil over medium-high heat, then add the onion and the beef. Stir to break the meat apart.<br /><br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3231298500/" title="adding pepper and garlic to beef base by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3262/3231298500_f283d34321.jpg" alt="adding pepper and garlic to beef base" height="375" width="500" /></a><br /><br />Chop the pepper and mince the garlic while the beef cooks. After about 5 minutes, the onions will start to turn translucent and the beef will be about half cooked. Add the pepper and garlic.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3230450931/" title="seasoning for sloppy joe filling by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3120/3230450931_181efcb25a.jpg" alt="seasoning for sloppy joe filling" height="375" width="500" /></a><br /><br />While the peppers start to soften, add a generous splash of both worcestershire and red wine vinegar (1-2 tablespoons each). Measure out half a cup of brown sugar and open up the tomato sauce.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3230451405/" title="beans sugar tomato sauce paste for joes by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3369/3230451405_c5ca4d4062.jpg" alt="beans sugar tomato sauce paste for joes" height="375" width="500" /></a><br /><br />After the peppers have cooked about 5 minutes, the beef should be cooked all the way. Now you can add the can of tomato sauce (that's about 2 cups), plus 2 T tomato paste. I also added a generous squirt of french's yellow mustard, since that's how my mom always made it, plus a shake of tabasco to taste. Stir in the brown sugar, then season with salt and pepper. Turn the heat down to a low simmer and cook for about 10 minutes.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3231301340/" title="finished sloppy joes by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3489/3231301340_32f87df89e.jpg" alt="finished sloppy joes" height="375" width="500" /></a><br /><br />If you have the time, you can turn off the finished dish and let it sit there for a while (an hour, whatever) and the flavors keep melding together - just reheat when it's time to serve. Split fresh hamburger rolls, toast them under a broiler, and pile the filling in. Serve with lots of Frank's Red Hot or tabasco. (Do you see these buns? I made them! I'm working on fresh bread now - more on that when I'm confident enough to share...)KThttp://www.blogger.com/profile/06293339180041871039noreply@blogger.com0tag:blogger.com,1999:blog-745242019795016761.post-6124175704847426022009-01-26T05:29:00.003-05:002009-01-26T05:50:00.751-05:00butternut squash soup<a href="http://www.flickr.com/photos/24306567@N04/3169724743/" title="butternut squash 1 by katie_poplin, on Flickr"><img src="http://farm2.static.flickr.com/1146/3169724743_9cbea0c343.jpg" alt="butternut squash 1" height="375" width="500" /></a><br /><br />I hope it doesn't do injustice to this recipe to start a post with another apology, but I feel it's due. Sorry for 2 soup posts in a row. But this one is so good you won't mind, I promise. <br /><br />Butternut squash soup is one of those things, like risotto; you order it in a restaurant and love it, but assume it's too complicated to make at home. But, like most vegetable-cream soups, it's simply a matter of vegetables cooked in broth until tender, blended, with some cream stirred in at the end. This recipe, another one adapted from <a href="http://www.amazon.com/New-England-Soup-Factory-Cookbook/dp/1401603009/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1232966857&sr=8-1">The New England Soup Factory cookbook</a> (working my way through one page at a time), is stunning. It adds apple and parsnip to the butternut base, and it's served with a little bit of gorgonzola cheese to counter the sweetness. <br /><br />Grocery list: 4 T butter, 2 garlic cloves, 1 large onion, 2 apples, 3 carrots, 2 parsnips, 1-2 stalks celery, 1 2-pound butternut squash, 8 cups chicken stock (<a href="http://ahungrybear.blogspot.com/2009/01/greek-orzo-lemon-and-chicken-soup.html">preferably homemade, covered before here</a>), 1 T worcestershire sauce, 3 T brown sugar, 1.5 c cream (I used half-and-half and it was perfect and still plenty guilty enough), gorgonzola cheese for garnish.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3170553312/" title="apple celery onion carrot butternut parsnip by katie_poplin, on Flickr"><img src="http://farm2.static.flickr.com/1129/3170553312_56bb32c215.jpg" alt="apple celery onion carrot butternut parsnip" height="375" width="500" /></a><br /><br />Start by prepping all the vegetables: peel, remove seeds if applicable, dice.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3170553410/" title="chopped vegetables for soup by katie_poplin, on Flickr"><img src="http://farm2.static.flickr.com/1042/3170553410_4fafc4eab7.jpg" alt="chopped vegetables for soup" height="375" width="500" /></a><br /><br />Melt the butter in a large soup pot over medium high heat, and add all the vegetables. Saute for 10 minutes, then add the chicken stock. Bring to a boil, then reduce the heat to medium so it's just simmering, and cook until the vegetables are soft (about 35 minutes more).<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3170553588/" title="brown sugar cream and worcestershire for soup by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3118/3170553588_19cbcd45ce.jpg" alt="brown sugar cream and worcestershire for soup" height="375" width="500" /></a><br /><br />Turn off the heat, and stir in the worcestershire and the brown sugar. Season the soup with salt and pepper. <br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3169724399/" title="immersion blender for squash by katie_poplin, on Flickr"><img src="http://farm2.static.flickr.com/1171/3169724399_fde72e7121.jpg" alt="immersion blender for squash" height="375" width="500" /></a><br /><br />Like all cream soups, you want to blend it *before* you add the cream, which is last. So, either with an immersion blender, or by moving batches of the soup to a blender (carefully - and only fill up the blender half way with each batch, so you don't splatter boiling hot soup all over yourself - the things I learned before having a stick blender).<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3169724493/" title="adding cream to cooked squash by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3106/3169724493_4746b4d34d.jpg" alt="adding cream to cooked squash" height="375" width="500" /></a><br /><br />Finally, return the soup to the pot if you've used a blender, and stir in the cream. You might need to turn the soup back on low heat, depending on how hot you like your soup.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3170553932/" title="butternut squash 2 by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3093/3170553932_29452c7e52.jpg" alt="butternut squash 2" height="375" width="500" /></a><br /><br />To serve, place a spoonful or two of gorgonzola cheese crumbles in the bottom of a bowl, and spoon the soup on top. The book actually calls for an even more impressive garnish (crispy prosciutto and sauteed apple slices), but I skipped it.KThttp://www.blogger.com/profile/06293339180041871039noreply@blogger.com0tag:blogger.com,1999:blog-745242019795016761.post-86362379314063168042009-01-22T18:18:00.000-05:002009-01-22T18:21:41.175-05:00creamy broccoli soup<a href="http://www.flickr.com/photos/24306567@N04/3187393925/" title="100_3853 by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3108/3187393925_465fa2b772.jpg" alt="100_3853" height="375" width="500" /></a><br /><br />Broccoli soup is the perfect comfort food during a cold spell. It's also as (un)healthy as you want to make it, depending on the toppings you add. The actual soup itself couldn't be easier, as most vegetable-cream soups follow the same premise: cook vegetables in stock, add cream, blend with immersion blender, serve. This recipe that I <a href="http://www.foodnetwork.com/recipes/down-home-with-the-neelys/broccoli-soup-recipe/index.html">found on Food Network</a> is perfect. If you want to slim it down, substitute whole milk or half-and-half for the heavy cream, and of course use less than the 1/2 pound of cheddar pictured above. <br /><br />Grocery list: 4 T butter, 1.5 pounds fresh broccoli, 1 large onion, 1 carrot (note, I skipped the carrot since I used the last ones for my stock), 3 T flour, 4 c chicken stock, 1/2 c cream.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3188234302/" title="100_3845 by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3431/3188234302_0e547c6605.jpg" alt="100_3845" height="375" width="500" /></a><br /><br />Over medium-high heat, melt the butter in a large soup pot. Chop the vegetables, then saute them until the onions are translucent, about 5-6 minutes. Season with salt and pepper.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3188234438/" title="100_3846 by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3364/3188234438_bfdb1bd40e.jpg" alt="100_3846" height="375" width="500" /></a><br /><br />Sprinkle the flour over the vegetable base, stir and cook for a couple minutes, until the flour starts to turn golden brown.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3188234768/" title="100_3848 by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3120/3188234768_5d67b425bb.jpg" alt="100_3848" height="375" width="500" /></a><br /><br />Pour in the chicken stock (one quart box of the pre-made kind, or make your own), and bring to a boil. Simmer over medium heat until the broccoli is tender, another 15-20 minutes.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3188235276/" title="100_3850 by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3368/3188235276_342c0967b4.jpg" alt="100_3850" height="375" width="500" /></a><br /><br />Stir the cream into the soup.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3188235474/" title="100_3851 by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3328/3188235474_850b283c1d.jpg" alt="100_3851" height="375" width="500" /></a><br /><br />Puree the soup with an immersion blender, then do a taste check, adding more salt and/or pepper if necessary. Serve with grated cheddar cheese (and/or bacon, croutons, crackers, etc).KThttp://www.blogger.com/profile/06293339180041871039noreply@blogger.com0tag:blogger.com,1999:blog-745242019795016761.post-84664178629675718472009-01-18T03:19:00.000-05:002009-01-18T04:11:17.372-05:00bacon wrapped maple pork loin<a href="http://www.flickr.com/photos/24306567@N04/3187394467/" title="bacon wrapped maple pork loin by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3523/3187394467_d079a53fed.jpg" alt="bacon wrapped maple pork loin" height="375" width="500" /></a><br /><br />First, an apology/excuse... I've been (and still am) traveling to Colombo, Sri Lanka, for a work trip. As with all other work trips, I cooked up a storm before leaving (both so A would not starve in my absence, and also so I'd have some photos and recipes to blog about when I'm up at 4am with jet lag and nothing to occupy my time but the indiscernible plotlines of Bollywood movies). But this trip, I've just been so busy, and more homesick than usual, so I've been avoiding the pictures of familiar comforting foods. Without further procrastination, <a href="http://www.epicurious.com/recipes/food/views/Bacon-Wrapped-Maple-Pork-Loin-233983">here is an amazing recipe</a> I found on Epicurious for a roasted pork loin. It is certainly not meant to be cooked, portioned and then frozen, but I'm happy to report that this is what I had to do out of necessity, and A has informed me it worked perfectly well. Note that you'll need between 8 and 24 hours to brine the pork before roasting it.<br /><br />Grocery list: (for the brine) 1/3 cup kosher salt, 2 T maple syrup, black peppercorns, 2 sprigs fresh sage, garlic, 1 bay leaf, 3-4 pound boneless pork loin roast; (for the roast) 3 garlic cloves, 2 T finely chopped fresh sage, 3 T maple syrup, bacon slices, 1 T cider vinegar.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3188232838/" title="brine for maple pork by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3502/3188232838_6e8f5fb9ce.jpg" width="500" height="375" alt="brine for maple pork" /></a><br /><br />To make the brine, combine the salt with 8 cups of water, a smashed garlic clove, a couple sprigs fresh sage, a bay leaf, 1 T of syrup, and a large pinch of black peppercorns. The original says to heat this all in a saucepan over the stove, but to save some of the dishwashing, I placed this in the bowl I normally use to brine things (meaning, a big one), and heated it in the microwave for 3 minutes. Allow to cool to room temperature, then chill in the fridge for an hour. <br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3187391353/" title="pork loin in brine by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3320/3187391353_72dfa94633.jpg" width="500" height="375" alt="pork loin in brine" /></a><br /><br />Submerge the pork loin in the bowl, and chill for at least 8 hours and up to 24.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3187391193/" title="maple sage garlic paste for pork roast by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3504/3187391193_74eb7db743.jpg" width="500" height="375" alt="maple sage garlic paste for pork roast" /></a><br /><br />When it's time to roast the pork, remove it from the brine and pat it dry. Make a paste of 3 minced garlic cloves, the sage, and 1 T of the syrup. <br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3187391885/" title="pork loin with sage maple paste by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3419/3187391885_c989816018.jpg" width="500" height="375" alt="pork loin with sage maple paste" /></a><br /><br />Rub this over the top and sides of the pork. <br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3188234134/" title="bacon wrapped around pork loin by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3476/3188234134_50aeca4422.jpg" width="500" height="375" alt="bacon wrapped around pork loin" /></a><br /><br />Lay strips of bacon across the pork to cover the top - the original calls for 16 slices but I only needed to use 6. Tuck the ends of the bacon underneath the pork. Roast at 350 degrees on the center rack of the oven until the pork is 140 degrees (this took a little over an hour).<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3187393209/" title="maple cider vinegar glaze by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3256/3187393209_d1c61d1219.jpg" width="500" height="375" alt="maple cider vinegar glaze" /></a><br /><br />Make the glaze by mixing the remaining syrup with the cider vinegar, then brush this over the pork. Return to the oven and continue to roast until the internal temperature of the pork is 150 degrees (this was about 15 more minutes for me).<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3188236024/" title="bacon wrapped pork loin 2 by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3382/3188236024_309ebc9911.jpg" width="500" height="375" alt="bacon wrapped pork loin 2" /></a><br /><br />When the roast is done, remove from the oven but leave it resting in the pan for about 15 minutes. This will allow the pork to reabsorb some of its juices. The original recipe provides instruction for cooking up a simple au jus from the pan juices mixed with more syrup and cornstarch, but I decided to skip this. If you end up trying it, let me know how it turns out. Slice the roast on the diagonal to serve.KThttp://www.blogger.com/profile/06293339180041871039noreply@blogger.com0tag:blogger.com,1999:blog-745242019795016761.post-6058046335102976672009-01-09T06:03:00.002-05:002009-01-09T06:17:10.756-05:00double-beef chili<a href="http://www.flickr.com/photos/24306567@N04/3170553170/" title="double beef chili 1 by katie_poplin, on Flickr"><img src="http://farm2.static.flickr.com/1038/3170553170_d8ac93b589.jpg" alt="double beef chili 1" height="375" width="500" /></a><br /><br />Chili is probably not the first thing that comes to mind when you're trying to plan a healthy dinner. But if you're careful not to pile on too much cheese and sour cream (ahem), it's actually a good balance. There's a ton of protein, in this case from both the ground sirloin and the trimmed brisket; there's fiber and more protein from kidney and black beans; there's tons of vitamins and antioxidants in the tomatoes, peppers and the butternut squash. And if you consider how well it freezes and reheats, it's basically the perfect one-dish meal. I was inspired to try brisket and butternut squash by <a href="http://www.bonappetit.com/magazine/2008/10/texas_beef_brisket_chili">a recipe</a> I found in Bon Appetit months ago, although beyond these 2 ingredients, I put this together on my own.<br /><br />Grocery list: 1 pound lean ground sirloin, 2 pounds brisket (trimmed of fat and cut into bite-size cubes), 1 butternut squash, 1-2 onions, garlic, 1 bell pepper, 2 cans of beans (kidney and/or black bean work well), 2-4 cups beef stock, 2 28-ounce cans crushed or diced tomatoes, chili spices (paprika, chili powder, cayenne pepper, cumin).<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3170551848/" title="onions garlic peppers for chili by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3116/3170551848_3b89c49e8d.jpg" alt="onions garlic peppers for chili" height="375" width="500" /></a><br /><br />Start by chopping the vegetables for the base. Set a large dutch oven over medium-high heat, add a couple tablespoons of olive oil, and add the onion and pepper. After 2 minutes, add the garlic.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3169722857/" title="cooking ground beef for chili by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3258/3169722857_0aaacbafe0.jpg" alt="cooking ground beef for chili" height="375" width="500" /></a><br /><br />Stir well, then add the ground meat and break up with a spoon.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3170552018/" title="seasoning brisket for chili by katie_poplin, on Flickr"><img src="http://farm2.static.flickr.com/1069/3170552018_0c725eb05d.jpg" alt="seasoning brisket for chili" height="375" width="500" /></a><br /><br />While the ground beef starts to cook, season the brisket with salt and pepper. I trimmed it of any excess fat I could find before cutting it into pieces. Add the brisket pieces to the pan and stir to combine.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3170552524/" title="seasoning cooked beef for chili by katie_poplin, on Flickr"><img src="http://farm2.static.flickr.com/1312/3170552524_0309d4286a.jpg" alt="seasoning cooked beef for chili" height="375" width="500" /></a><br /><br />The idea is to get the brisket pieces to brown a bit on the outside; you don't need to cook them all the way through because they will braise in the chili for hours. Once the meat is brown (only a few minutes), add the seasoning. I used about 3 T of chili powder, 1 tsp of cayenne, 1 tsp cumin, and 1 T paprika. I also added a few splashes of Frank's Red Hot. This part is really up to you - just remember you can always add heat later, but you can't take it away.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3169723315/" title="adding beans and crushed tomatoes to chili by katie_poplin, on Flickr"><img src="http://farm2.static.flickr.com/1002/3169723315_681af2b43d.jpg" alt="adding beans and crushed tomatoes to chili" height="375" width="500" /></a><br /><br />Drain and rinse the beans thoroughly. Add them to the pan, along with both cans of tomatoes (including the tomato juice). Stir to combine, and bring to a boil. Lower the heat to a slow simmer.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3170552796/" title="cubed butternut squash in chili by katie_poplin, on Flickr"><img src="http://farm2.static.flickr.com/1148/3170552796_5ee6355e2e.jpg" alt="cubed butternut squash in chili" height="375" width="500" /></a><br /><br />Finally, peel and cube the butternut squash into bite-size pieces, and add to the chili. Cook uncovered, adding beef stock every 30 minutes or so as the liquid evaporates.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3170552916/" title="chili cooked down by katie_poplin, on Flickr"><img src="http://farm2.static.flickr.com/1176/3170552916_7729baf0fd.jpg" alt="chili cooked down" height="375" width="500" /></a><br /><br />I let this chili simmer all afternoon, so I added nearly a quart of beef stock over the course of the day, but you might need less. You can see in the picture above how much it has cooked down - this is just before I served it. Taste it and adjust the salt or spices as needed. To serve, ladle into bowls and top with sour cream, grated cheddar, even some chopped red onion or avocado.KThttp://www.blogger.com/profile/06293339180041871039noreply@blogger.com1tag:blogger.com,1999:blog-745242019795016761.post-16399286771160648782009-01-06T18:39:00.000-05:002009-01-06T18:42:14.830-05:00morton's crab cakes<a href="http://www.flickr.com/photos/24306567@N04/3152798061/" title="morton's crab cake by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3111/3152798061_a75f48cb11.jpg" alt="morton's crab cake" height="375" width="500" /></a><br /><br />Last Christmas, A and I went to Pittsburgh to visit his family. This was back before he was in grad school, and we were fortunate enough to have 2 incomes and could afford to take his parents and brother out for a nice dinner at one of our favorite (if somewhat generic) steakhouses, Morton's. The day after was Christmas Eve, the night of his family's big seafood feast. After eating the crab cakes at Morton's, I immediately wanted to try to recreate them for the family meal. I found the <a href="http://www.razzledazzlerecipes.com/eatingout/eating_m/mortons-crab-cakes.htm">recipe online</a>, and the result tasted almost exactly like the original - or maybe better, since I was so proud to have contributed to the tradition. This year, we didn't have Morton's, but we did make a double batch of their crab cakes.<br /><br />Grocery list: 1 cup fresh white bread crumbs (approximately 6 slices white bread, crusts removed), 2 garlic cloves, 1 shallot, fresh parsley, ground white pepper, prepared horseradish, dijon mustard, mayonnaise, 1 pound jumbo lump crab meat, worcestershire sauce, 2 eggs, tabasco, butter.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3153632378/" title="parsley garlic shallot breadcrumbs by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3205/3153632378_8e0696ac49.jpg" alt="parsley garlic shallot breadcrumbs" height="375" width="500" /></a><br /><br />Start by making the bread crumbs as the base. To a large bowl, add the fresh bread crumbs, then 1 T minced garlic, 1 tsp minced shallots, 1 tsp minced fresh parsley, a pinch of salt and 1/8 tsp ground white pepper.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3152796799/" title="mustard mayo sauce by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3202/3152796799_616a8a6192.jpg" alt="mustard mayo sauce" height="375" width="500" /></a><br /><br />Next, make the mustard mayonnaise (a little of which is used in the actual crab cakes; the rest is served on the side when the crab cake is cooked). Mix 1/2 cup mayo with 4 tsp dijon mustard, 1/4 tsp worcestershire, and 1/2 tsp prepared horseradish. Stir well to combine.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3152797101/" title="jumbo lump crab meat by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3213/3152797101_e0006b6d45.jpg" alt="jumbo lump crab meat" height="375" width="500" /></a><br /><br />Rinse the crab meat in a colander, picking through carefully with your hands to make sure there are no little pieces of shell remaining. It's very important to use jumbo lump - it costs a few dollars extra per pound, but the consistency is much better (and there is little to no shell to worry with).<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3153632654/" title="bread crumbs parsley for crab cakes by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3091/3153632654_962a1f8389.jpg" alt="bread crumbs parsley for crab cakes" height="375" width="500" /></a><br /><br />Assemble the crab cakes by mixing the bread crumb mixture with the crab meat, along with 2 T of the prepared mustard mayonnaise. Also stir in 1 T finely chopped fresh parsley, 1 extra tsp of dijon mustard, 2 beaten eggs, 1/2 tsp worcestershire and 1/4 tsp tabasco.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3152797185/" title="crab meat mixture by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3084/3152797185_4129b7b97d.jpg" alt="crab meat mixture" height="375" width="500" /></a><br /><br />Combine with your hands gently, then shape into 6 mounds. Allow to rest on a cookie sheet in the fridge, uncovered, for 30 minutes. According to a Tyler Florence episode I once saw, this 30 minute rest allows the crab meat to dry out a bit, so it will bake instead of steam itself (which would make for chewier crab).<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3152797445/" title="crab cakes ready to bake by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3293/3152797445_af358fe239.jpg" alt="crab cakes ready to bake" height="375" width="500" /></a><br /><br />Line a rimmed baking sheet with foil, then brush with melted butter. Add the crab cakes to the sheet, then bake for 5 minutes at 450 degrees. Flip the crab cakes, then cook for another 4 minutes. Serve with extra mustard mayonnaise on the side.KThttp://www.blogger.com/profile/06293339180041871039noreply@blogger.com3tag:blogger.com,1999:blog-745242019795016761.post-35709167135399904162009-01-04T14:41:00.004-05:002009-02-18T08:04:50.738-05:00greek orzo, lemon and chicken soup<a href="http://www.flickr.com/photos/24306567@N04/3153637218/" title="chicken orzo lemon soup by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3110/3153637218_5a223f40ec.jpg" alt="chicken orzo lemon soup" height="375" width="500" /></a><br /><br />After my last post about c<a href="http://ahungrybear.blogspot.com/2009/01/caramelized-shallot-mac-and-cheese.html">aramelized shallot mac-and-cheese</a>, one AHB reader reminded me that more new year's resolutions are about eating healthier, not necessarily eating more mac-and-cheese. So, I found a great option in my "<a href="http://www.amazon.com/New-England-Soup-Factory-Cookbook/dp/1401603009/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1231099656&sr=8-1">New England Soup Factory</a>" cookbook. This broth-based soup is full of protein, and the spinach packs in fiber, iron and vitamins, while the lemon adds flavor without a lot of calories. You can go back for a second (or third) bowl and not feel guilty.<br /><br />Grocery list: 10 cups chicken stock (will include instructions for making this at home below), 3/4 cup orzo, 4 eggs, 3 lemons, 1 cups chopped cooked chicken, 1 pound fresh spinach. For chicken stock, you'll need a 2-3 each yellow onions, carrots and celery stalks, bay leaves, a few sprigs of thyme, half a bunch of parsley, 5 garlic cloves, a<br /><br />handful of whole peppercorns, and 2-3 pounds chicken thighs (bone-in and skin-on).<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3153635064/" title="making chicken stock by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3052/3153635064_46bb7fe45f.jpg" alt="making chicken stock" height="375" width="500" /></a><br /><br />To make chicken stock, put all the ingredients in a large stock pot and cover with water. (Peel the carrots and slice into 2-3 inch pieces; chop the celery into thirds; peel the garlic cloves and add whole to the pot.) In addition to the 2-3 pounds chicken thighs, you can add a whole chicken breast (skin-on and bone-in too), but instead of leaving it in for the full 3 hours, you can remove it when it's cooked for 30-40 minutes. This is the chicken you can pull off the bone and then cube to use in the soup. If you were to leave it in for the full 3 hours, it would probably be too tough to use in the soup.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3152800737/" title="making chicken stock by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3247/3152800737_2f145160c6.jpg" alt="making chicken stock" height="375" width="500" /></a><br /><br />Bring the stock to a slow boil over medium high heat, then turn down the heat to a simmer. If you opt to cook the chicken for cubing this way, remove it with tongs from the stock pot and allow to cool a bit, then peel the meat away from the bones. Return the bones and the skin back to the pot, so it can continue adding its flavor to the stock. Add more water over time if the stock cooks down. Simmer for at least 3 hours. Allow to cool, then strain in a mesh strainer. You can freeze extra stock in ziploc bags too.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3152800869/" title="lemon zest and juice by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3206/3152800869_7474c29628.jpg" alt="lemon zest and juice" height="375" width="500" /></a><br /><br />Now, for the soup. Measure 10 cups of your homemade stock into a large soup pot, and heat over high heat to boiling. While the stock is heating, zest 2 of the 3 lemons. Juice all 3 lemons. When the stock is boiling, add the orzo and stir. Cook for 5 minutes.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3152801209/" title="adding egg to chicken stock by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3259/3152801209_37686a31b3.jpg" alt="adding egg to chicken stock" height="375" width="500" /></a><br /><br />Beat 4 eggs together, then slowly pour into the stock pot while stirring constantly. <br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3152801319/" title="adding egg to chicken stock by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3077/3152801319_1c844ff473.jpg" alt="adding egg to chicken stock" height="375" width="500" /></a><br /><br />The egg will cook immediately into little fluffy string shapes.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3152801429/" title="chicken lemon zest spinach by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3263/3152801429_7813089a98.jpg" alt="chicken lemon zest spinach" height="375" width="500" /></a><br /><br />Add the cooked chicken, lemon zest, lemon juice and fresh spinach to the pot, and bring the soup back to a gentle boil. <br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3153637114/" title="chicken soup greek lemon by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3093/3153637114_b1cf04c50b.jpg" alt="chicken soup greek lemon" height="375" width="500" /></a><br /><br />When the spinach has wilted, turn the heat off, and season the soup with salt and pepper.KThttp://www.blogger.com/profile/06293339180041871039noreply@blogger.com3tag:blogger.com,1999:blog-745242019795016761.post-14549078937485962952009-01-01T16:55:00.000-05:002009-01-01T16:55:00.687-05:00caramelized shallot mac and cheese<a href="http://www.flickr.com/photos/24306567@N04/3053952986/" title="mac and cheese with caramelized shallots by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3001/3053952986_f0dcbcc8fe.jpg" alt="mac and cheese with caramelized shallots" height="375" width="500" /></a><br /><br />I can't imagine a better way to start the new year than a new mac and cheese recipe, since it's my favorite food group. This one is from <a href="http://www.bonappetit.com/magazine/fasteasyfresh/2008/12/mac_and_two_cheeses">December 2008 Bon Appetit</a>, and features goat cheese and crispy sweet shallots as the topping.<br /><br />Grocery list: butter, 6 large shallots, 8oz dried pasta (elbow or penne), 1 1/4 cup half & half, 2.5 tsp hot sauce, 8oz grated sharp cheddar cheese, 1.5 T AP flour, 2/3 cup crumbled fresh goat cheese.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3053946348/" title="shallots by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3027/3053946348_358ce8b90a.jpg" alt="shallots" height="375" width="500" /></a><br /><br />Thinly slice the shallots (6 large should be about 3 cups).<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3053947202/" title="caramelizing shallots cast iron skillet by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3274/3053947202_c4fa42c4a4.jpg" alt="caramelizing shallots cast iron skillet" height="375" width="500" /></a><br /><br />Melt 3 T butter in a heavy pan or cast iron skillet. Cook over medium-high heat for 5 minutes, covered, stirring frequently. Then reduce heat to medium and continue to cook until shallots have caramelized (this took another 10 minutes by my count).<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3053115611/" title="caramelized shallots by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3249/3053115611_c081355d1c.jpg" alt="caramelized shallots" height="375" width="500" /></a><br /><br />Remove from heat. Cook the pasta according to package directions, or about 1-2 minutes less than al dente. Drain. Bring half & half to a simmer over medium heat.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3053948450/" title="cheese and flour for mac and cheese by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3035/3053948450_5eb2505925.jpg" alt="cheese and flour for mac and cheese" height="375" width="500" /></a><br /><br />Toss the grated cheese with flour, then pour into the pan with the half & half. Add the hot sauce. Whisk until smooth and just starting to bubble (another 2 minutes). Season with salt & pepper. Mix the cooked pasta into the sauce, then spread into a buttered baking dish. Top with the caramelized shallots, then sprinkle goat cheese crumbs across top. Bake at 400 degrees until bubbly, 15-20 minutes.KThttp://www.blogger.com/profile/06293339180041871039noreply@blogger.com2tag:blogger.com,1999:blog-745242019795016761.post-33617004796612785572008-12-27T06:38:00.000-05:002008-12-27T06:38:00.235-05:00horseradish crusted roast beef<a href="http://www.flickr.com/photos/24306567@N04/3111069647/" title="horseradish roast beef by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3128/3111069647_2f59b0e798.jpg" alt="horseradish roast beef" height="375" width="500" /></a><br /><br />This isn't what I had for Christmas dinner this year, but if I wasn't busy having the world's most perfect Christmas dinner (an updated version of the classic Italian 7 Fishes dinner - instead of smelts and octopus and other dried salted versions of fish, try broiled lobster tails, crab cakes, crab legs, fried prawns... more on this later), I would have made this. Well, I did make this, but a few days before Christmas. It would make a beautiful special occasion centerpiece kind of meal. I looked at many versions online, but finally settled on <a href="http://www.foodandwine.com/recipes/horseradish-crusted-roast-beef">this one from Food & Wine</a>, for the horseradish crust. I made a side of extra horseradish sauce as well (just sour cream and horseradish), and it was perfect.<br /><br />Grocery list: (note the original recipe is for a 6 pound roast; I only made a 3 pound roast so all the ingredients listed here are half of their original amounts) 1/4 cup horseradish, 1 T kosher salt, 1 T dijon mustard, 1 T chopped parsley, 1/2 T pepper, 1/2 T sugar, 1/2 T sherry vinegar (I used red wine vinegar), 3 pound sirloin roast, tied.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3111900960/" title="horseradish sauce for roast by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3003/3111900960_f91ae98db0.jpg" alt="horseradish sauce for roast" height="375" width="500" /></a><br /><br />Make the paste by combining all the ingredients together (horseradish, salt, pepper, sugar, parsley, vinegar).<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3111067171/" title="covering roast with horseradish sauce by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3075/3111067171_7fe2bdfd73.jpg" alt="covering roast with horseradish sauce" height="375" width="500" /></a><br /><br />Set a rack over the roasting pan so your roast can cook on all sides. Cover the roast with the sauce, including the sides and bottom. <br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3111903236/" title="horseradish crusted roast beef by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3233/3111903236_4b48284655.jpg" alt="horseradish crusted roast beef" height="375" width="500" /></a><br /><br />Roast for 2 hours at 375 degrees, in the lower half of the oven. The meat should register 125 degrees on a meat thermometer. Let it rest for at least 20 minutes before slicing, across the grain. Serve with extra horseradish (mixed with enough sour cream to tone it down to your liking) on the side.KThttp://www.blogger.com/profile/06293339180041871039noreply@blogger.com0tag:blogger.com,1999:blog-745242019795016761.post-43222720266342683012008-12-24T07:05:00.000-05:002008-12-24T07:05:00.926-05:00butternut squash risotto<a href="http://www.flickr.com/photos/24306567@N04/3080713708/" title="butternut squash risotto by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3067/3080713708_e8877a33c4.jpg" alt="butternut squash risotto" height="375" width="500" /></a><br /><br />For regular readers of AHB, you may know there are a few things that I don't really follow a recipe for (meatloaf, meatballs, bolognese, lasagna, etc), and that includes risotto. Once you know the main base, you don't really pay attention to the full recipes. You start reading a recipe to see the combination of "filler" ingredients, and get ideas, and think about how that might fit in with versions you've already tried and liked. This always makes me feel like a "real" cook, since I can think about how different ingredients play off each other without feeling the need to blindly follow a recipe I have no clue about. But it leaves me with the tiny problem of crediting all the various ideas that go into a new risotto back to all the possible articles that may have contributed to it.<br /><br />For this one, I had seen lots of risottos and pastas (and even a chili) that included butternut squash, since it's that time of year. There seems to be a consensus on adding some sort of salty complement to the sweetness of the squash (for example, adding <a href="http://www.epicurious.com/recipes/food/views/Texas-Beef-Brisket-Chili-350108">squash to a beef brisket based chili</a>, which I haven't tried yet but will). So what about using bacon, and the resulting bacon grease, as the starter for a risotto? I won't take credit for the idea, since I may have seen it multiple places, but I can't find anything exact. Anyway, here's what I did.<br /><br />Grocery list: 1 cup arborio (risotto) rice, 1 cup white wine, 3 cups chicken stock, 3-4 slices bacon, 1/2 butternut squash (roasted and cut into cubes), 2 T minced fresh sage, 1 T minced fresh thyme, 1 small yellow onion, 2 cloves garlic.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3080699832/" title="saute bacon to start risotto by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3283/3080699832_fdf268ca2f.jpg" alt="saute bacon to start risotto" height="375" width="500" /></a><br /><br />Chop 3 slices of bacon into small pieces, and add to a heavy skillet over medium-high heat. Depending on the fat content of the bacon, you might want to add a touch more olive oil to the pan (I did).<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3080700836/" title="onion garlic bacon thyme for risotto by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3157/3080700836_5333b2bfed_b.jpg" alt="onion garlic bacon thyme for risotto" height="375" width="500" /></a><br /><br />After the bacon has cooked for a few minutes and started to crisp, continue with your risotto base. For me, that means adding a finely chopped onion (and a couple minced garlic cloves, which is different than most risottos where I use shallots) and about a tablespoon of chopped fresh thyme leaves. Because butternut squash tastes better with sage, I added 2 T minced fresh sage leaves here too. Stir and cook until the onions are translucent.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3079865959/" title="add rice to risotto by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3199/3079865959_f95b6ee4d2.jpg" alt="add rice to risotto" height="375" width="500" /></a><br /><br />Add 1 cup of arborio rice and stir well. Allow to cook for 2-3 minutes, then add a glass of white wine (between 1/2 and 1 cup). Keep stirring until all the liquid is absorbed.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3079874569/" title="mixing broth into risotto by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3211/3079874569_1a271a8031.jpg" alt="mixing broth into risotto" height="375" width="500" /></a><br /><br />Heat 3-3.5 cups of chicken broth until it's steaming (either in the microwave or in a pot next to the risotto). The key is to have 4 total cups of liquid for every 1 cup of rice, so 1 cup white wine + 3 cups broth, etc. Stir in the broth 1 cup at a time, stirring after each addition until the liquid is absorbed. This will take about 15-20 minutes of cooking, stirring, adding broth, repeating.<br /><br />Finally, stir in the cooked butternut squash pieces and season with salt and pepper to taste.KThttp://www.blogger.com/profile/06293339180041871039noreply@blogger.com0tag:blogger.com,1999:blog-745242019795016761.post-8175229962621177772008-12-22T06:49:00.000-05:002008-12-22T06:49:01.029-05:00crispy pork chops with sage cream gravy<a href="http://www.flickr.com/photos/24306567@N04/3080712964/" title="crispy pork chops with sage cream by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3294/3080712964_29c1962b51.jpg" alt="crispy pork chops with sage cream" height="375" width="500" /></a><br /><br />I've had this old Rachel Ray recipe on file for a long time now, and it keeps getting put to good use. I was never a fan of pork chops (from childhood, if you asked "do you want pork chops for dinner?", all I heard was "do you want bricks of glue and sawdust charred for 45 minutes on an open flame, with a minuscule side of ketchup to try and swallow it down with?"). But I do understand it's a good source of protein, and the boneless center cut loin has about the same stats as a chicken breast. And there's nothing like a little bit of crispy panko to help you get over a food phobia, right? This is actually not as unhealthy as it sounds - the gravy is made with whole milk (not cream), thickened up with an olive oil and flour roux, and the pork is pan-fried and then baked. I didn't even need the ketchup.<br /><br />Grocery list: 4 boneless center cut pork loins, whole milk, egg, panko, sage, parsley, flour, parmesan.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3079861267/" title="panko parmesan sage parsley by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3032/3079861267_08c23f4942.jpg" alt="panko parmesan sage parsley" height="375" width="500" /></a><br /><br />Mix the panko, parmesan, some of the parsley and sage in a shallow bowl (big enough to fit the pork chops one at a time).<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3080697584/" title="assembly line for pork chops and panko by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3064/3080697584_b702abde78.jpg" alt="assembly line for pork chops and panko" height="375" width="500" /></a><br /><br />To bread the pork, dip first into the egg (whisked first of course), then press into the panko mixture. <br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3079862683/" title="frying pork chops 2 by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3064/3079862683_2891784685.jpg" alt="frying pork chops 2" height="375" width="500" /></a><br /><br />Add 2 T of olive oil to a large heavy skillet over medium-high heat, and fry the pork chops for 5 minutes per side.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3080712266/" title="panko and herb fried pork chops by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3218/3080712266_091b052ec6.jpg" alt="panko and herb fried pork chops" height="375" width="500" /></a><br /><br />Move the pork chops to a wire rack set over a baking sheet (this will keep them from getting soggy on the bottom while they cook in the oven). Bake at 400 degrees for 10 more minutes, while you whip up the cream sauce.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3080707560/" title="flour and oil for sage cream by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3066/3080707560_5eaab8455c.jpg" alt="flour and oil for sage cream" height="375" width="500" /></a><br /><br />Add another 1 T oil to the same pan, and whisk in 3 T of flour. <br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3079872605/" title="mixing milk into roux for sage cream by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3253/3079872605_36a91a50e3.jpg" alt="mixing milk into roux for sage cream" height="375" width="500" /></a><br /><br />Slowly whisk in 1 cup of milk.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3079873273/" title="mixing herbs into sage cream by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3291/3079873273_f988a0b05f.jpg" alt="mixing herbs into sage cream" height="375" width="500" /></a><br /><br />Mix the remaining parsley and sage into the cream sauce, season with salt and pepper, and serve immediately over the pork chops.KThttp://www.blogger.com/profile/06293339180041871039noreply@blogger.com1tag:blogger.com,1999:blog-745242019795016761.post-50150695295963382752008-12-19T06:33:00.000-05:002009-02-18T09:21:11.670-05:00leftovers for breakfast: turkey bacon and kale scramble<a href="http://www.flickr.com/photos/24306567@N04/3079886177/" title="turkey bacon kale scramble by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3160/3079886177_14d26dfbc3.jpg" alt="turkey bacon kale scramble" height="375" width="500" /></a><br /><br />The <a href="http://ahungrybear.blogspot.com/2008/12/garlicky-kale-with-roasted-onion-rings.html">kale with roasted onion rings</a> was made for this purpose: to try and recreate <a href="http://www.flyingbiscuit.com/">The Flying Biscuit's</a> bacon-collard scramble. It might not look that appealing (no offense to The Flying Biscuit, but neither does their version - greens scrambled in eggs have a beauty in the eye of the beholder), but it was delicious. Using (mostly) egg whites and turkey bacon made this a healthy option for any day of the week.<br /><br />Grocery list: leftover kale or collards, eggs, turkey bacon, grated cheddar cheese.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3079881723/" title="turkey bacon by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3148/3079881723_b1eea07e50.jpg" alt="turkey bacon" height="375" width="500" /></a><br /><br />Chop 3-4 slices of turkey bacon, and saute in just a teaspoon of oil over medium heat for 3-4 minutes.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3079882855/" title="turkey bacon leftover kale by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3236/3079882855_2bc592e18c.jpg" alt="turkey bacon leftover kale" height="375" width="500" /></a><br /><br />Add about 1 cup of leftover kale (you might want to run a knife through it to chop it a little more finely) and cook for 1 minute. Whisk 1 egg + 7 egg whites together with a tablespoon of half-and-half, then add to the skillet. Scramble until eggs are cooked, then sprinkle a handful of sharp cheddar cheese over top.KThttp://www.blogger.com/profile/06293339180041871039noreply@blogger.com0tag:blogger.com,1999:blog-745242019795016761.post-70093950098047609762008-12-17T06:35:00.004-05:002009-02-18T09:19:08.435-05:00garlicky kale with roasted onion rings<a href="http://www.flickr.com/photos/24306567@N04/3079879329/" title="kale with roasted onion rings by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3156/3079879329_567bc98b9b.jpg" alt="kale with roasted onion rings" height="375" width="500" /></a><br /><br />There's a popular breakfast spot in Atlanta called the Flying Biscuit, and one of their signature plates is a turkey bacon and collard green scramble. For whatever reason, I started craving this the other day. But who's going to get up and start cooking greens at 6am? I needed leftovers for this... So instead of making old school fat-back collards (more bacon grease than greens, mmm), I tried <a href="http://www.foodandwine.com/recipes/kale-with-roasted-onion-rings">this recipe from March 2008 F&W</a> that I'd set aside. It was perfect: the kale wasn't greasy and still had bite (unlike southern collards), and the onion rings were a sweet contrast to the salt and garlic. I'll blog about the scramble tomorrow morning.<br /><br />Grocery list: 2 pounds kale (washed, trimmed, cut crosswise into strips), 2 shallots, 3 (or 5!) garlic cloves, 1 large sweet onion, olive oil.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3080695300/" title="prepped onions ready to roast by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3005/3080695300_633c3e1168.jpg" alt="prepped onions ready to roast" height="375" width="500" /></a><br /><br />Start by cutting the onion into thick rounds (about 1/3 inch), like you're making onion rings. Separate the rings and toss with olive oil, salt and pepper. Roast on a large baking sheet at 425 for about 20 minutes, turning several times, until the rings are golden. Set aside.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3079860417/" title="steaming kale by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3235/3079860417_05cb75c064.jpg" alt="steaming kale" height="375" width="500" /></a><br /><br />Next, boil a large pot of water and add the kale. Cook for 4-5 minutes, then drain. This pre-cooking will help so the garlic won't burn in the next step, so don't skip it.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3079873961/" title="saute kale and garlic by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3165/3079873961_7ede4b45ce.jpg" alt="saute kale and garlic" height="375" width="500" /></a><br /><br />Mince the shallot and garlic and saute in olive oil over medium high heat. After a couple minutes, add the drained kale and stir well. I added a pinch of crushed red pepper at this stage too, deviating from the recipe just a little.<br /><br /><a href="http://www.flickr.com/photos/24306567@N04/3080710910/" title="roasted onion rings and kale by katie_poplin, on Flickr"><img src="http://farm4.static.flickr.com/3158/3080710910_a0804f2105.jpg" alt="roasted onion rings and kale" height="375" width="500" /></a><br /><br />After about 5-7 minutes, add the onion rings to the kale. You might need to drizzle a little more olive oil over them too, and season with salt and pepper.KThttp://www.blogger.com/profile/06293339180041871039noreply@blogger.com0