Posted in May 2011 …

May 26 2011
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We Eat Well

Playing With Food- Goulash

This past Christmas I purchased “Playing With Food” for Jon-  a cookbook produced by the Fort Wayne Philharmonic Friends as a fundraiser for The Phil. I love useful gifts that also raise funds for great organizations in our community. Have I mentioned what a gem the The Phil is? We try to attend performances as much as we can, though we don’t get there as much as we’d like. We especially love the Pops and Casual series. I urge you to check out their schedule <<HERE>> and make a point to get out and see a few performances. Personally, I cannot wait for The Music of the Police and Sting on October 29, Cirque De Le Symphonie on March 30, and Mozart: Revealed on April 27.

But I digress. So many people ask us, “Do you ever eat normal food?” And that often results in a heated debate between Jon and I as to what qualifies as “normal.” Growing up, I ate plenty of normal food. Mom prepared spaghetti, mac ‘n cheese, hot dogs, casseroles, and various dishes in the crock pot, and I am certainly not complaining; everything she made was good. Jon and I just don’t eat like that, and I try to use those dishes as an example when he insists that what we prepare is “normal.” So, in an attempt to create a normal dish, Jon turned to his Christmas gift and chose Goulash. “That’s normal, right?” We agreed, though, after reading the recipe, we had to add our own flair.

Kelly’s Goulash, Nana’s Recipe

  • 2 lbs. Hamburger
  • 1 can crushed tomatoes (28 oz)
  • 1 large onion, chopped and sauteed
  • salt, pepper and garlic
  • cayenne pepper
  • 1/3 lb. spaghetti (we substituted Fusilli)
We also added oregano and Chinese 5 spice.
Preparation:
Sauté onion. Brown hamburger; drain off grease, then add sauteed onions and tomatoes. Add salt, pepper, oregano, Chinese 5 spice, and garlic to taste. Add cayenne pepper. Cook 30 minutes. In the meantime, prepare pasta to box specifications; drain. Add pasta to goulash and cook about an hour on low heat.
Side note: I used this website to figure out what kind of pasta we used. It’s so cute… and useful! 
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May 25 2011
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We Eat Well

Cottage Cheese and Fresh Chives

We were introduced to this simple dish last summer by our friend Tracy, a fellow foodie. Last year was the first year for our garden and we planted chives. Tracy suggested cutting a handful of fresh chives, mixing them into a container of cottage cheese, and allowing it to sit in the fridge overnight. The result? Simple perfection. Not only could this dish be served as an appetizer or side dish at a fancy dinner party, but it makes the perfect eat-it-out-of the container-right-before-bed snack. Delish!

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May 24 2011
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We Eat Well

A Few of Our City’s Hidden Treasures

Our city is amazing. I really can’t say that enough, and this weekend my husband introduced me to three more reasons to love it: Supermarket Los Lagos, La Michoacana and Indiana Mexican Bakery.

Supermarket Los Lagos is located on Creighton and is the largest Hispanic grocery store I’ve ever visited. I was completely overwhelmed with the quality of the produce and the expansive meat department- and the PRICES! So affordable. I was intrigued by the meat selections: goat and cow’s heart top the list, and now Jon is trying to figure out what to make with both.  The men working behind the counter were so kind and kept insisting that I sample everything, including two kinds of fresh ceviche and pork carnitas that were seasoned perfectly and balanced with just the right amount of fat. The bakery selections were also impressive- from galletas (cookies) to donuts to assorted pastries. If you haven’t stopped in there, I encourage you to do so.

Our next stop was La Michoacana, an Hispanic ice cream shop on Wells Street. Jon has been talking about it ever since he made his first visit a few weeks ago. He loves the flavor combinations of the homemade paletas (similar to our popsicles), made with fresh fruit: pineapple/pepper, coconut/walnut, cucumber/mango to name a few. In addition to the paletas, the little shop also serves homemade ice cream in a variety of flavors from lime to coconut to tequila to cheesecake. I chose the Limon (lime) and loved it! The flavor was so intense. Jon opted for the cucumber mango paleta and was equally satisfied.

The final stop was the Indiana Mexican Bakery, also located on Wells Street, where we picked out a variety of baked goods: cookies, churros, and pastries. Yummy. The selection is overwhelming. I wanted to take home one of everything, but we would have needed to back a truck up to haul it away.

What an adventure-filled Saturday. I can’t wait to revisit each place to pick up more treats!

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May 23 2011
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whatzup Dining In- Banh Mi

My second Dining In article appeared in last week’s whatzup. I am really enjoying the opportunity to write about food for the local publication and I’ve gotten a great response from the community too. If you’d like to read it, click <<HERE>>. It features Banh Mi, a Vietnamese Sandwich- recipe below.

Ingredients:

  • 1/2 pound daikon, peeled
  • 1 carrot, peeled
  • 1/2 cup rice vinegar (not seasoned)
  • 1 tablespoon sugar
  • 1 (24-inch) soft baguette
  • 2 tablespoons vegetable oil
  • 1 tablespoon Asian fish sauce
  • 1/2 teaspoon soy sauce
  • 1/4 pound liverwurst
  • 2 fresh jalapeños, thinly sliced
  • 1/2 sweet onion, cut into 1/4-inch rings
  • 3/4 cup packed cilantro sprigs
  • 2 cooked chicken breasts from a rotisserie chicken, thinly sliced
  • Lettuce leaves

Preparation:

Preheat oven to 350°F with rack in middle.

Shred daikon and carrot in a food processor fitted with medium shredding disk. Stir together vinegar, sugar, and 1/2 teaspoon salt and toss with shredded vegetables. Let slaw stand, stirring occasionally, 15 minutes. Meanwhile, heat baguette on rack in oven until crusty, about 5 minutes. Cut off and discard round ends, then split baguette.

Mix together oil, fish sauce, and soy sauce and brush on cut sides of bread. Spread liverwurst on bottom layer of bread and top with chiles, onion, and cilantro. Drain slaw in a colander.

Arrange chicken, slaw, and lettuce on cilantro. Spread top layer of bread with mayonnaise and cut sandwich crosswise into fourths.

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May 06 2011
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National Cookie Week: Vermont Maple Cookies

I made these in March and shared them with friends. I was overwhelmed with the feedback I received. Everyone loved them, so I thought it appropriate to repost this recipe today for the final day of National Cookie Week. I really enjoyed researching recipes and preparing them this week. If not for Twitter and meeting The Gay Gourmet, I would never have pushed myself the way I did. Thank you! And thank you to everyone who sampled my cookies. Let’s do this again soon.

Maple Cookies

  • 3/4 cup butter, softened
  • 1/2 cup dark brown sugar, packed
  • 1 egg
  • 1 teaspoon vanilla
  • 2 1/4 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup maple syrup

Preheat oven to 400°F. Line two baking sheets with parchment paper; set to the side. In an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Beat in the egg and vanilla, once again mixing until smooth and light. In a separate bowl, sift together the flour, baking powder, soda, and salt. Add it in 2-3 increments, alternating by adding the maple syrup (begin and end with the flour mixture), stirring after each addition. Between additions, pause to scrape down the sides of the bowl occasionally. Drop by rounded teaspoonfuls onto your prepared baking sheets, leaving 1 1/2 inches around each cookie to allow for spreading. Bake 8-10 minutes, or until golden around the edges and with a dull finish on top. If desired sandwich two cookies with frosting of your choice in the middle to serve.

Cream Cheese Frosting

  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup butter, softened
  • 2 cups sifted confectioners’ sugar
  • 1 teaspoon vanilla extract

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar.

*Note- I cut this recipe in half. It produces more frosting than you will need for these cookies.

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May 05 2011
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BBQ Chicken Sandwich with Steamed Broccoli


Not sure what to cook for dinner? We don’t always have time to prepare gourmet meals. We try really hard to eat well every day, but let’s face it, sometimes we are tired and want something easy. I will make this simple. Pick up a rotisserie chicken from the grocery store, along with some buns, BBQ sauce, an onion and broccoli.

Remove the skin from the chicken, pull the meat from the bone, and place into a bowl. Work the chicken with your hands, shredding it into pieces. Add your favorite BBQ sauce and mix it well. In this case, I used Sweet Baby Ray’s Original and spiced it up with Louisiana hot sauce. Clean the broccoli, cut into florets and steam. Chop up some onion and you are done.

It’s an easy week-night meal in less than ten minutes.

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May 05 2011
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We Eat Well

National Cookie Week: Pecan Lace Cookies with Buttercream

Day 4 and I save one of the most difficult for last. Once mastered, these cookies are delicious, however, after 4 batches, I ended up with only 4 or 5 aesthetically pleasing cookie sandwiches. Nevertheless, they taste just as well crumbled and cracked and broken. Here’s my first tip- when the recipe says teaspoon heaps, they mean it. I was very liberal with my first batch and the result was a solid sheet of sugary pecan candy. I always use my Silpat, which makes removing cookies from cookie sheets so easy, but in this case, parchment paper worked much better. The frosting, with the orange juice and zest, is delectable, and I can think of many uses for it in the future.

Cookies:

  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 1/3 cup sugar
  • 2 tablespoons light corn syrup
  • 1/3 cup all purpose flour
  • 1 cup coarsely ground pecans (about 4 ounces)
  • 1 teaspoon vanilla extract

Filling:

  • 1 cup powdered sugar
  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 1 tablespoon orange juice
  • 3/4 teaspoon grated orange peel

For cookies:
Position rack in center of oven and preheat to 350°F. Line 2 baking sheets with parchment paper. Stir butter, sugar, and corn syrup in heavy medium saucepan over low heat until melted and smooth. Bring to boil over medium-high heat, stirring constantly. Remove from heat. Stir in flour. Add nuts and vanilla; stir to combine.

Drop dough by teaspoonfuls onto prepared baking sheets, spacing 2 inches apart. Bake cookies, 1 sheet at a time, until bubbling and lightly browned, about 11 minutes. Cool on sheets 10 minutes. Transfer to rack; cool completely.

For filling:
Whisk all ingredients in medium bowl until smooth. Spread 1 teaspoon filling onto bottom of 1 cookie. Top with second cookie, bottom side down, pressing lightly to adhere. Repeat with remaining cookies. (Can be made 2 days ahead. Store between sheets of waxed paper in airtight container at room temperature.)

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May 04 2011
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Faux Pho

One of our favorite restaurants in Fort Wayne is Saigon, an authentic Vietnamese restaurant located on S. Calhoun. Every summer, it closes for a month so the owners can travel to Vietnam to visit family. It never fails- at least once, we forget it’s closed, drive there, only to experience some major letdown when we realize our mistake at the sight of the darkened windows. How are we supposed to get our Pho fix now?

To tide us over, I did some searching and found a healthy Pho recipe. Though it is not authentic Pho (who has time to simmer beef or chicken bones for hours on end anyway?),  it is easy to make and is super tasty. We especially love all of the fixin’s: fresh basil, cilantro, lime and scallions. And don’t forget the soy sauce and Sriracha.

Total prep time was less than an hour.

Ingredients:

  • 6 oz rice noodles
  • 1 1/2 cups snow peas, ends trimmed
  • 1 cup shredded carrots
  • 1 piece ginger (1/2 inch thick), peeled and chopped
  • 1 star anise
  • 3 whole cloves
  • 8 cups reduced-sodium chicken broth
  • 1 lb boneless, skinless chicken breasts, cut into 1/4-inch strips
  • 1 red bell pepper, cored, seeded and cut into thin strips
  • 1 tbsp fresh lime juice
  • 1/2 cup chopped scallions
  • 2 tbsp chopped fresh cilantro
  • 4 sprigs basil
  • 1 lime, cut into 4 wedges
*I substituted Japanese Buckwheat Noodles for the rice noodles.
Preparation:
Boil noodles in salted water for 3 minutes. Place snowpeas and carrots in a colander; drain noodles over them; rinse; divide among 4 bowls. Tie a sachet of ginger, star anise and cloves in cheesecloth; place in a large pot with broth; boil 5 minutes. Reduce heat to medium; add chicken; simmer 5 minutes. Add bell pepper and lime juice. Season with salt. Remove sachet. Ladle into bowls; top with remaining ingredients.

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May 04 2011
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National Cookie Week: Inside Out Carrot Cake Cookies

Day 3 of National Cookie Week and these are my favorite! I love carrot cake, so naturally, I love a Carrot Cake cookie, especially the cream cheese frosting. And, they are surprisingly easy. Please note, these cookies have the consistency of cake, so they will be softer. It is imperative that you allow them to cool completely before attempting to frost them. The frosting I chose is very mild. If you want to ramp up the sweet, try using some powdered sugar in the mixture.

Ingredients:

  • 1  cup and 2 tablepspoons all-purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1/3 cup plus 2 tablespoons packed light brown sugar
  • 1/3 cup plus 2 tablespoons granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla
  • 1 cup coarsely grated carrots (2 medium)
  • 1 scant cup walnuts (3 ounces), chopped
  • 1/2 cup raisins (2 1/2 ounces)
  • 8 ounces cream cheese
  • 1/4 cup honey

Preparation:

Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Butter 2 baking sheets.

Whisk together flour, cinnamon, baking soda, and salt in a bowl.

Beat together butter, sugars, egg, and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Mix in carrots, nuts, and raisins at low speed, then add flour mixture and beat until just combined.

Drop 1 1/2 tablespoons batter per cookie 2 inches apart on baking sheets and bake, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch, 12 to 16 minutes total. Cool cookies on sheets on racks 1 minute, then transfer cookies to racks to cool completely.

While cookies are baking, blend cream cheese and honey in a food processor until smooth.

Sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling in between.

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May 03 2011
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National Cookie Week: Apricot, Cornmeal & Sage Cookies

It’s day 2 of National Cookie week, and I am featuring the cookie that tops Jon’s list: Apricot, Cornmeal & Sage. He calls it a “Grown-Up Cookie” and the folks in my office agree. The sweet and savory combination in these cookies, coupled with the texture of the cornmeal, makes for the perfect taste, the perfect ratio of crispy to chewy, and the perfect study-break treat.

Ingredients:

  • 1 stick (1/2 cup) unsalted butter, softened well
  • 3/4 cup sugar
  • 1 large egg
  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 cup chopped dried apricots
  • 2 tablespoons finely chopped fresh sage leaves
  • 1/2 cup cornmeal
  • 1/2 teaspoon salt
Preparation:

Preheat oven to 350°F. and lightly grease 2 baking sheets.

In a bowl whisk together butter, sugar, and egg until smooth. Sift in flour and baking soda and add apricots, sage, cornmeal, and salt, stirring until combined.

Drop tablespoons of dough about 1 inch apart onto baking sheets and bake in batches in middle of oven 10 minutes, or until pale golden. Cool cookies on sheets 2 minutes and transfer to a rack to cool.

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