Cook-Off #2 January 26, 2010

Jason & Machiko ventured over yesterday for a lovely and fun-spirited cook-off at the Morrissey residence.  In true form when involving food with Jason we both bought and cooked way too much!  That said – it was tasty!  Our main ingredient: meat: specifically steak and pork.  Our result: 8 delicious dishes and everyone had a different favorite:

Steak & Sweet Potato Hot Pockets (a variation from an earlier post)  I used diced steak instead of ground turkey, not as good but still worth a bite.

Vietnamese Sandwiches – cooked pork with sliced black forest ham, sweet pickled carrots and daikon (Japanese radish) on a soft roll – my favorite!  I’d also venture to say this was the winner since there was nothing left and he made three sandwiches.

Pumpkin Salad – butternut squash, mayo, cream cheese, olives and toasted pecans (like potato salad)

Greek Salad – Machiko made a traditional one with fresh feta

Pounded Steak Roulade – stuffed with goat cheese and wilted chard.  One roll was covered with honey mustard and herbes de provence while the other was tied up with basil leaves.  The latter had a better overall flavor and the crispy basil was yum, yum, yummy.  I should have used dijon mustard for the first roll but didn’t have any .

Steak and Shitakes Sautéed in Soy Sauce and vinegar with a little sake and shallots over brown rice.  Jason was afraid this dish was too salty but it actually married nicely and the result was a tangy teriyaki style dish.

French Onion Soup – this dish was prepared earlier to make sure we had food ready when people arrived.  As always the best ingredient is cheese!

Karin was kind enough to bring over some brownies topped with heath bar.  Add some of the heath bar ice cream we bought for dessert and taste buds are sure to be pleased!

Yep, we ate a lot on Sunday!  Luckily we had help: Kurt, Cynthia, Karin and Rick were nice enough to come try everything with us.  As our judges they each had a different favorite.  The kids were happy with the result too.  I think its safe to say their choice for best food was brownies across the board.  Poor Griffin slept though the entire 3 hours that Jonathan and Samantha were here.  He managed to tire himself out completely playing with Masahiro before they got here.

So there you have it.  My fridge is stuffed with left over food and even more meat to be cooked that will have to go in the freezer soon.  Side note: Safeway has cow shoulder on sale for $1.69 per pound and they’ll cut it into steaks for you if you ask them to.  The pork was the same price and came as country style spare ribs.  The local produce market is where we picked up all our veggies, bread and the fresh goat cheese.  What a lovely place to live near!  I don’t even think it has a name other than Produce Market…

With all the kids we forgot the other plan for the afternoon – playing games went right out the window while we watched the kids run around the front room with pillows and play hide n’ seek with Karin.  Dinner and a show; thanks again everybody!

Now That’s What I Call A Hot Pocket January 14, 2010

With all the good food I made and witnessed this week it surprised me that my favorite meal was the simplest to make.  Real Simple Magazine had a recipe for beef turnovers.  I changed it up with turkey sausage instead of ground beef and here is the result:

Turkey & Sweet Potato Turnovers

Brown ½ pound turkey sausage with 2 cloves chopped garlic. Add 1 grated sweet potato and 3 cups baby spinach; season with salt and pepper. Cut 2 sheets frozen puff pastry (thawed) in half. Divide the beef and 1½ cups grated Cheddar among the 4 pieces of dough; seal the edges. Bake at 375° F until golden for 25 minutes.

Trading turkey for beef was a fluke.  My ground beef went bad in the fridge so I changed it up to be the turkey sausage that was still viable.  When I stirred the spinach and sweet potato in with the sausage the spinach wilted a bit which made it easy to form into the pastry shells.  I didn’t think I had enough spinach so I added an extra cup after it wilted.

So easy and so tasty you can tell people it took hours and they’ll believe you!  Since it makes enough for four, Joe & I had leftovers for the following day.  I had mine for lunch because I didn’t want to wait until dinner.  My recommendation on reheating these flaky bits of heaven: don’t nuke them.  They’ll get soggy and that’s such a waste.  Just reheat your turnover in the oven for 10-15 minutes at 375.  Enjoy!

Cook-Off Anyone? January 14, 2010

I have had a week chalk full of recipes – loved it!  In total I tried 8 new recipes.  In fact, my first post led to two food events last weekend: a light hearted cook-off and learning to make Perogis.

The rules of the cook-off were simple and guaranteed to keep everyone happy.  Jessica and her roommate Jeremy picked out some ingredients and then we all worked with those items for our dishes.  We were allowed to look up recipes online and try anything we wanted. 

While I enjoyed the cook-off I don’t think my dish was anything I’d repeat.  I made eggplant curry which was more like spicy eggplant mush.  Although I followed some directions I found online, the eggplant was overcooked before I ever added curry to the mix.  It tasted okay but lacked the texture that makes you realize you’re eating eggplant. 

The best food in my opinion was Jessica’s sautéed veggies.  She said it’s a ‘go to’ recipe for her; she just added more ingredients than normal: tomatoes and mushrooms.  Everything was cooked in garlicky olive oil and then shoyu was added at the end (soy sauce).  The tomatoes popped in your mouth they were so perfect!  I still don’t know what kind of mushrooms they got (from the local Chinese market) but they were incredibly flavorful and buttery.  Hey Jess: will you write up your recipe as a comment on this post?  Thanks lady!

The spirit of the cook-off was great.  No pressure, just fun and food.  I definitely want to do this again.  I think next time we’ll pick a single ingredient that everyone needs to use and see how that fares.  If you’re interested let me know and I’ll be sure to invite you…  (We play board games too, BTW.) 

Another great tid bit about our get together?  Jess introduced me to a favorite drink of her families: Bianco and Blood Orange.  It’s that easy.  Put ice in a tumbler and add some Martini & Rossi Bianco.  Cut a wedge of blood orange and squeeze it into your glass.  Drink up!  What a great way to get everyone into the spirit of cooking together!

*As for Perogis with the Taylors, I’m going to save that for another post.  I got to watch them make everything so I want to try it out for myself at home and then report on my experimenting at the same time.

Try This At Home January 6, 2010

True to form this January has brought with it a few resolutions.  Some are meant to be kept and others will be quickly forgotten.  This one promises to be a fun way to stay in touch with those far away by keeping my family fed at home.

What do I mean?  Well every holiday and family get together in the Owen Clan centers around food – food is wonderful, comforting: perfect.  We love food!  Cooking comfort food really works for me when I’m missing my grandma, grandpa, aunts or the Farm that most get togethers center around…  So in an effort to feel more connected to my far away kin I am going to pick a new recipe every week and try it out.  Afterwards I’ll post the recipe and my experience with it here.  Sounds easy, right?  That’s the point.  I get to try some new recipes in the hopes of finding new family favorites and you get to give me your feedback as if you were here with me as my taster.  Ready?  Good, because here we go!

My first recipe comes from the Sunset Recipe Annual given to me by David for Christmas back in 2000: Moroccan Pork Loin with Dried Fruit and Lemons

Link to recipe here: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1860056  Do me a favor and check out the recipe before you read ahead, that way you know what the hell I’m talking about from here on out.  You can skim the ingredients list and be just fine.

Moroccan Pork Loin with Dried Fruit & Lemons

The reason I chose this recipe is because I wanted to try something exotic and out of my comfort zone, plus the picture looked really yummy!  The clincher for this recipe as my first post: it calls for you to prep two roasts at once.  Then you freeze one for later. 

Result: I was a bit nervous with this recipe but the pork turned out so juicy I’m happy to know I have another one marinating in my freezer.  I also made the suggested green beans and Medjool Pilaf to accompany the dish.  The pilaf did NOT work.  I’m still trying to figure out what I did wrong.  Maybe I just had a bad batch of basmati rice that wouldn’t cook?  Seriously: the sauce was so yummy I wanted the rice to be more than just the hard rocks they went into the pan as, but alas: no.  They never plumped and I just don’t know why.

As for the pork: I missed a step in the recipe but even with my screw up it was tasty!  I forgot to add the beef broth which made the sauce dry out pretty quickly (from all that honey).  I thought the roast was going to be a burnt mess but it was sealed with flavor and so yummy – even Joe was surprised at how good it was.

A note about the ingredients: I went to my local produce market which is predominantly Middle Eastern and got most of the specialty items there.  That included Medjool dates and cardamom.  You can use regular dates I’m sure and the cardamom was expensive but available at Safeway.  As for the basmati I used Safeway’s Eating Right brand and it was a big flop.  I cooked the rice 45 minutes longer and even added more water hoping for it to soften but to no avail.  I’m going to try it again with another brand of basmati (because the sauce was that delicious!) and see how it turns out with my second roast.

Also from Sunset Magazine: Medjool Pilaf recipe can be found here: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1860154  I hope it turns out the way it should the second time around.  And please let me know if you try either of these recipes.  The green beans were plain and heated in a pan on the stove.  I figured with all the wonderful smells going on in my kitchen that less was more when it came to the greens – it was.  Quite a nice compliment to the other flavors: good call Sunset Magazine.

Now I’m Cookin’ August 22, 2008

Yep I?m a stay at home wife and mother so I?ve bee cooking a ton more!? It?s fun.? I get to make up new menus and try out new dishes.? I made a mushroom souffl? last Tuesday that would knock your socks off!? Of course it doesn?t always work out ? the blueberry and lemon sabayon was not so glorious.? You live you learn?? But the majority new things tried have been a success.? Joe and I both agree our new barbecue rub is just dandy like candy, only with meat.? So here?s the recipe (from Sunset Magazine July, 2008):?Trials by Fire Grilled Tri-Tip with Cuban Mojo Sauce

Ingredients1?beef tri-tip (2 to 2 1/2 lbs.)
1/4?cup?plus 1 tbsp. olive oil, divided
2?teaspoons?ground toasted cumin seeds, divided
1?teaspoon?dried oregano
About 1 3/4 tsp. salt, divided
About 1 tsp. freshly ground black pepper, divided
1/3?cup?fresh lime juice
1/3?cup?fresh orange juice, or 2/3 cup sour orange juice (see Notes)
1?teaspoon?minced fresh oregano
2?tablespoons?minced garlic Preparation1. Rinse and dry tri-tip. Rub with 1 tbsp. olive oil. Whisk together 1 tsp. cumin, dried oregano, 1 1/4 tsp. salt, and 1/2 tsp. pepper; massage into tri-tip. Let sit 30 minutes. 2. Make sauce: In a blender, whirl juices with remaining cumin, the fresh oregano, the garlic, 1/2 tsp. salt, 1/2 tsp. pepper, and remaining olive oil. Season to taste with additional salt and pepper. 3. Prepare a charcoal or gas grill for medium heat (350? to 450?; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds), leaving a cleared area if using charcoal. Grill tri-tip, turning to brown evenly and, on charcoal, moving it to wherever heat is medium (see “Our Live-Fire Grilling Secrets,” below), until a thermometer inserted in center reads 125? to 130? for medium-rare, 25 to 30 minutes. Let meat rest 15 minutes, then cut across the grain into thin, slanting slices. Serve with sauce.

Personal Notes: I didn?t have cumin so I substituted allspice and it was allspicey goodness!!!? Also, we used boneless beef ribs from Costco because they were on sale and the result was tender and fabulous!