Recycling Your Leftovers

Ugh, another weekend of wedding planning. I was hoping to keep things simple and elegant. The Chef's list keeps getting bigger and bigger and bigger.  I'm thinking of great locations for a simple outdoor ceremony with only family while he is talking with friends about renting out entire restaurants and bands and cash vars and all of that business. Sheesh!! I think we have the first ever Groomzilla going on! If you have ever had to plan a wedding, you know what a nightmare it can be. For example, I have decided that instead of a multi-tiered cake that costs hundreds of dollars and will be hanging out in my kitchen for weeks after, we're going to order gourmet cupcakes. Yes, I know, I'm a baker, I can easily make my own but what bride wants to make her own cake? I've played that game once before, when my oldest daughter was planning her wedding and we decided to do the majority of the food ourselves. No big deal at all, just required some planning and delegating, but then we got the brilliant idea that Mom the Baker, the same person as Mother of the Bride would bake the cake too. Bad bad bad idea. We ended up ordering the cake.

After a day of planning and researching and pricing and calling around, The Chef and I were ready for dinner. I made one of my favorite Sunday dinners, heck any day dinner for that matter- roast chicken. Some lovely fingerling potatoes were also roasted in the chicken drippings and a fresh green salad went alongside and I was left with most of a chicken to pick and use for another dish, and as I sat there picking chicken off the bones, ignoring the pleading stares and chops-licking of two cats and a dog, I got to thinking about leftovers. Leftovers often get a bad rap. Many people don't want to eat a repeat of the same exact meal so all too often those dishes of perfectly good food are ignored, shoved in the back of the fridge, only to be reborn as a penicillin farm in a bowl. 

What are you supposed to do with your leftovers if you don't want to eat the same thing the next day? Recycle them of course! It just takes a little imagination and a well stocked pantry of basics to pull of some serious leftover revision. For me it starts with a good selection of grains and pastas. If I have a good solid grain or two I can stretch the last of a roast pork, chicken or beef into a great second day dinner or, even better, a lovely lunch for a couple days.

So my story leads us back to Trader Joe's. I swear, it's purely coincidence! I just find so many delicious things there and have to share my ideas with you so..... bear with me here. This recipes used the Harvest Grains Blend. This stuff caught my eye every single time I went in the store and I resisted buying it for the longest time. I seriously have enough grains in the pantry to survive a year. I just couldn't help myself on this last shopping trip. The mixture is gorgeous. Big pieces of Israeli couscous combined with veggie orzo in different colors, baby garbanzo beans and red quinoa combine to make a colorful, texture-filled dish. It's easy to prepare- just add to boiling water and simmer ten minutes. No draining. No fuss. You can use it in all kinds of dishes and it was so pretty I thought it would make a lovely salad. I just happened to have roasted a chicken for dinner and had the leftover chicken to pick and use so....... it was recycled into a tasty salad for lunch during the week. What else got recycled? The last cup or so of a bag of frozen mixed vegetables that was hanging out in the freezer and a half a red onion that was leftover from a salad. The simple dressing combined oil and vinegar with a spicy sweet honey mustard I was given by a friend and voila! Here is how I made it-

Leftover Chicken Couscous Salad

2 cups cubed cooked chicken

1 package Trader Joe's Harvest Grains Blend*

1 cup frozen mixed vegetables, thawed

1/4 cup chopped red onion

2/3 cup oil

1/3 cup apple cider vinegar

1/4 cup prepared honey mustard

salt and pepper

*I used this specific brand. If you can't find it, you can sub orzo, farro, rice or your favorite grains. You want 4-6 cups cooked product.

In a large saucepan heat water and butter to boiling per the directions on the package. When water has reached a full boil, add the bag of Harvest Grains Blend and stir. Return to boil, then cover, reduce heat and simmer 10 minutes. Remove from heat and fluff. Allow to cool slightly.

In a jar or large mixing cup combine the oil, vinegar and salt and pepper to taste. Shake or whisk to blend.

In a large bowl toss together the grain mix, the chicken, vegetables. Pour the dressing over and toss to coat. Cover and chill.

This salad makes a great lunch salad for taking to work or for picnics. I used the remaining chicken leftover from a roast chicken but you can purchase cooked chicken or cook up a couple chicken breasts or thighs to cube. Grilled chicken would bring a great flavor twist and so would barbequed chicken, with bits and spots of charred sweet barbeque sauce- oh yum! I think I better get another package of this grain mix and make it again !!

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I mentioned. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 55: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

Fresh Garbanzos- the New Edamame

On this beautiful warm and sunny spring Saturday my dear friend Jessica and I decided to do some running, starting with coffee. Since we both needed groceries we made the plan- meet at Starbucks, take care of the intense need for caffeine, then plan our grocery shopping. We are both fans of Trader Joe's and Whole Foods, so it was easy to throw a plan together. Shop, then snacks on a patio somewhere. Starbucks was a nightmare!! So so so busy!! Rather than choose an over the top froo froo coffee with more calories than many lunches, peach green tea was the perfect choice. I like it with a teensy shot of mango also, and while it's not sugar free or calorie it's waaaaaay better than a 600 calorie cup of coffee.

We hit Trader Joe's first where I was able to get everything I need for some delicious recipes I have been working on and then some! I just love the fresh produce at Trader Joe's. It's very affordable, always fresh, most are organic and I always end up finding something that's not on my list, but I must have it. I grabbed what I needed for those recipes- fresh asparagus, mushrooms, zucchini, beautiful bell peppers, some beautiful cheeses and fresh herbs. I also snuck another package of that frozen kung pao chicken that I loved so much, and a bag of frozen potstickers. Whole foods was out next stop and there I found three really fun foods to play with and share it all with you- a nice thick slice of jackfruit, jade pearl rice from the bulk section and fresh garbanzo beans. This is also where we made our patio stop- since Whole Foods has such beautiful foods and a gorgeous patio. Roasted chicken for Jessica and sushi for me.

Now, let's talk about those garbanzo beans. We have all seen canned garbanzos and dried ones that need soaking and cooking, but I have never seen fresh in the store. I've only seen them on Chopped! To say I was excited was an understatement. I spied a bin of unusual looking pods and asked Jessica "Whaaaaaaaat do you think THOSE are??" as we approached them. Fresh garbanzo beans! I promptly scooped up a couple handfuls and put them in the cart. 

I know nothing about cooking these guys. Like I said, I've seen them used on Chopped and more often than not, used badly. So I did my research. The cute little pods contain one or two beans. Unlike some other beans, like favas, they don't need to have the skin removed when fresh, unless you find it a little too chewy. Then a quick rub in a clean towel will usually do the trick. Nutritionally they are pretty good for you. At about 17% protein they also bring lots of healthy fiber to the table. They are also a good source of magnesium and folate (one of the B vitamins). 

I learned I can cook these little goodies lots of ways. Steaming or boiling like a shell bean is quite common but they can also be roasted, deep fried or left in the pods and steamed/charred and served as a snack just like you do edamame. I think for this relatively small amount of beans I'll shell them, steam them, and just snack on them. I should have bought more! Next time I'll know better!

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I mentioned. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 55: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

Roasted Vegetable Frittata

They say opportunity will never come knocking at your door. I'm here to tell you- that is totally not the case. Sometimes, rare as it made be, that is exactly what happens. In my case, I was recently approached by the general manager of one of Des Moines' newest and trendiest restaurants and asked to help collaborate on a brunch menu for the new weekend brunch they were planning to add. Talk about thrilled! My brain immediately started kicking into overdrive. Ideas flooded my head, but I couldn't go with just any old brunch dish. This had to be really special, something I haven't seen in every other brunch spot in the city. I proposed a number of unique dishes, but this one was my favorite.

Many restaurants and chefs are embracing the "farm to table" ideal. Here in Des Moines that is also the case. In Iowa we have some of the most beautiful and varied produce you can find. We also have four seasons, so the availability of fresh fruits and vegetable is always changing. Farmers are going organic more and more often. There are a couple large well-known local farms that provide a good chunk of produce, especially salad greens, to some of the metro's best dining spots. Local chefs are developing relationships with local meat producers as well, which means the chef has an eye on their meat literally from birth to butcher- they can see how the animals are raised and fed, and if you think that doesn't make a difference, you need to have a side by side tasting and see for yourself. Iowa is home to several notable meat producers like Rustik Rooster Farms, owned by Carl Blake, who raises the amazing Swabian Hall hogs. Rustik Rooster has even been featured on Travel Channel's Bizarre Foods (I will spare you the details of what they were eating......). Beef and pork from the Niman Ranch make their appearances on many menus in the city.

And then........we have the market. Our farmers' market. Des Moines is home to one of the biggest and most visited and diverse farmers' markets in the country. It's even become a summer tourist destination- for real! What once was a line of stands along Court Avenue filled with your typical garden produce in downtown has grown into a huge market encompassing many blocks, several streets, sidewalk brunch in the many restaurants, live entertainment, ethnic food stands, produce of every kind imaginable, fresh flowers, baked goods, snacks, arts, crafts, jewelry, even farm fresh eggs and meats. It's crazy how much our market has grown over the years, and every year it just gets bigger and better. With the growing market, of course the variety of produce has grown and evolved. For me, this means a whole wide world of delicious things to play with.

Let's face it, I am a veggie nut. I'm definitely a meat eater, don't get me wrong, but I am perfectly happy with a few bites of steak and a whole plateful of something that grew in the soil. I'm sure I've told you that growing up my mom boiled the life out of every veggie my dad lovingly grew in their garden. Not so with me. I prefer to roast my veg. Roasting brings out the earthy flavors, creates crispy edges and caramelized goodness, retains texture and color and nutrients, and they're just so GOOD when they're roasted! Roasted veg get incorporated into a lot of dished at our house, even though they are just as amazing on their own. While we rarely have leftovers, they make great additions to salads and soups and pizzas and just about anything you can create.

Ewwwwwww !! Powdered cellulose! That's WOOD!

Today we're making a roasted veggie frittata, which, incidentally, was one of my suggested recipes for this restaurant's weekend brunch menu. It's just a fancy Italian word for a big fat omelet/quiche hybrid that you start in a skillet and bake in the oven. Mine is going to be loaded with roasted vegetables and not overloaded with cheese- just enough. Choose whatever cheese you like. I love so many cheeses it's nearly impossible to choose just one, and for this recipe I chose Jarlsberg and Asiago. Jarlsberg is one of my very favorites for cooking because it melts so perfectly and Asiago is so intense- it adds a lot of savory impact without a ton of cheese. If you can't find it, Parmesan is a great substitute. I highly recommend using FRESHLY SHREDDED Parmesan or Asiago in this dish, instead of the dry grated stuff in the plastic jar. You get a much better flavor and appearance using shredded, and for the very very best results, buy a hunk and shred it yourself right before using it. You will not regret the extra time or the extra little bit it costs to buy good cheese. The stuff in the bags and jars at the store- I know we all use it, even I do on occasion- is usually loaded with cornstarch and anti-caking agents and other fillers. It'll work, but it's not the best option. Also, I often lecture people on the butter vs. margarine debate. Please please please if you never listen to another word I say just please I beg you, use real butter. Butter melts into this lovely flavored liquid fat that's a real dairy product. It's real. Margarine melts into an amalgamation of horror that's mostly water. It will ALWAY affect the consistency of your finished dish and the fake butter flavor never is the same.

Sinful Food's amazing olive oils are key to adding flavor to this dish. In this dish, you can use the basil oil, garlic or Italian herb, whichever you like. You can buy yours HERE.

Roasted Vegetable Frittata

1 small bunch asparagus

1 small to medium zucchini*

1 or 2 bell peppers- choose red, orange or a purple variety

1 lb. baby potatoes- choose a colored variety

6 cloves garlic

1/4 cup chopped fresh chives

1 tablespoon chopped fresh thyme

1 tablespoon chopped basil

salt and pepper

10 eggs

3/4 cup half and half

1 cup shredded Jarlsberg

1/4 cup shredded Asiago cheese, plus more

1/4 cup butter

Sinful Food olive oil- garlic, basil or Italian herb 

* I used baby zucchini and cut them into bite sized chunks.

Heat oven to 425 degrees.

Cut the vegetables into one inch pieces. Chop the garlic. Toss together in a large bowl with a couple tablespoons of olive oil, one teaspoon salt and 1/2 teaspoon black pepper. I tossed the red pepper, asparagus and garlic in a separate bowl because they take less time to cook. Place on a large baking sheet lined with parchment, spread out into a single layer and roast for 15-25 minutes until just tender and some edges are beginning to brown, adding the reserved vegetables halfway through. You can also pop under the broiler for a quick minute to get some browning if needed. Set aside.

Beat together the eggs, half and half, herbs and cheeses.  

Heat a large heavy ovenproof skillet such as cast iron over high heat until hot. Add 1/4 cup of butter and melt, swirling to cover the bottom. Reduce the heat to medium low and add the vegetables to the skillet, spreading evenly. Pour the egg mixture over and cook for about 2 minutes without stirring. Transfer to the oven and bake for 30-40 minutes until set. Sprinkle with additional Asiago cheese during the last 5 minutes of baking.

Remove from oven and allow to cool slightly. Cut into wedges and serve warm or at room temperature.

Talk about the perfect lunch, brunch or picnic dish- this is it! It's filled with good for you ingredients and lots of protein-rich eggs. You can make it ahead and warm it in the oven, covered tightly with foil, and it travels like a pro. The recipe is also super flexible so you can use up whatever bits and bobs of cooked veggies you have hanging out in the fridge, and you can add bacon, sausage, ham, seafood- whatever you like. Have extra taco meat? Use potatoes, bell peppers and onions and top with a little dollop of sour cream, guacamole or salsa. Go Italian with ham or sausage or ground beef, veggies and a little spoonful of marinara over each serving. Use your imagination and create the perfect brunch dish for you!
 


Disclosure of Material Connection: This is a "sponsored post." As a Brand Ambassador, the company who sponsored it compensated me via a cash payment, gift or something of value. Regardless,  I only recommend products or services I believe are of good quality and safe. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

Simple Sides-Big Flavors

Some people consider root vegetables to be among the "ugly vegetables"- you know the ones, your kids won't eat them. Your husband makes gaggy faces. You have nightmares of a grandmother mashing rutabagas and serving that. Yuck. I have long since gotten over my horror at the thought of turnips, beets and parsnips, although rutabaga is still on my Too Gross Too Eat List. I found the way to make these vegetables into something absolutely delicious! No more beet cubes from a tin can or mushy turnips boiled in water all day. Heck no. The oven is the secret ingredient in this simple side.

I will never forget the first time I read about roasting vegetables. I couldn't wait to try it! Brussels sprouts became magical little balls of love. Carrots, squash and sweet potatoes took on an almost dessert-like sweetness. Oh man, whoever decided to be the first one to roast a vegetable definitely is a super hero in my book. Of course over the years now I have roasted just about every form of plant except iceberg lettuce (and I have not ruled that out for some future experimentation), from asparagus to tomatoes to green beans, and root vegetables, in my opinion, are by far the best vegetables for roasting. Potatoes are a given- cut those babies up if they're big, toss with some olive oil and seasonings and roast until browned and crispy. Wedges are great for dipping, hunks are perfect next to a big juicy steak.  Make a potato salad from roasted potatoes and you'll have a whole new experience.

But today, it's all about carrots and parsnips. I love parsnips. They were very popular back when I lived in England and readily available year round. They look like carrots except they are creamy white. They taste herby and fresh- reminds me of celery in a way. They go together with carrots so well that I decided tonight's very simple side was just that- roasted carrots and parsnips. Finished with thyme and a little sea salt, they are the perfect accompaniment to almost anything and are especially delicious with holiday turkeys.

To make this super simple side, you will need-

• 1 pound parsnips
• 1 pound carrots
• 2 tablespoons olive oil
• 2 teaspoons dried thyme
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper

Choose fresh and firm parsnips that have no roots growing out the sides (a sign they are old and may be woody), no growth from the top (most parsnips are trimmed at the top) and aren't slimy or soft. Carrots are pretty much the same- bright orange color and no flaky, chalky appearance. They should be crisp ad firm.

Peel the parsnips and carrots. Cut the parsnips in half lengthwise; quarter any really large ones. The carrots I had were about twice the length of the parsnips so I peeled them, then cut in half lengthwise, then crosswise so they'd be about the same size. Place in a large bowl, drizzle with the oil, sprinkle seasonings over and toss with your hands.

Spread the vegetables out onto a greased baking sheet in a single layer and place in a 425 degree oven. It takes about half an hour to roast them to a caramelized perfect roastiness, you can stir them halfway through if you like. Remove from baking sheet and serve. That's it! Super simple. The roasting brings out a sweetness in root vegetables that you just have to experience. Leftover veggies can be chopped up and added to salads, casseroles, soups or omelets. 

Getting My Summer Tomato Fix

Summer is in full swing at The Little Lake House. The garden is growing well and loving the rain and warm temperatures. We are enjoying our second round of radishes, lots of lettuce and herbs, and patiently waiting for the real joys of summer gardening- peppers and tomatoes. Although the first tomatoes of the garden haven't ripened just yet, heirlooms are available at farmers markets all over. Of course I had to get some.

Since returning to work I thought I'd miss out on most of the farmers markets around. It's a long haul back home to my neck of the woods on farmers market day just to find all the good stuff has been sold. I had no idea that the farmers market would come to me- but that's exactly what has happened. The company I work for is very focused on creating a positive and healthy environment for employees and they have organized a farmers market on the campus every week. I just couldn't be more thrilled. Beautiful fresh produce is such a huge part of our diet, especially in the summer months, and fit perfectly into tonight's dinner.

I mentioned tomatoes. This year in the garden we have an interesting variety or heirloom tomatoes growing. Almost all of them are cherry type, or small tomatoes. Chocolate cherry tomatoes, Gold Nugget, Indigo Rose and Indigo Blue Berries are all new to us. Yellow pear berries and good old red cherry tomatoes complete our tomato crop. I chose these tomatoes because of their colors and flavors. What an interesting pico de gallo, salad and salsa they will make, not to mention great eating off the plant while enjoying breezy evenings on the deck. 

I'm a firm believer in salads as a main course. You don't need a heavy dinner every night, don't need meat or dairy products like cheese. A big bowl of fresh vegetables sprinkled with a light dressing and not overloaded with pasta or grain is exactly the kind of salad I'm looking for. I am all about vinaigrettes. It's hard to beat this dressing for maximum flavor and minimal fat. Get rid of that ranch and commercial dressing- make your own in seconds with ingredients you probably have in the cupboard.

Summertime Cous Cous Salad

1 1/2 cups cous cous (I used Trader Joe's whole wheat cous cous)

1 1/2 cups water

pinch of salt

1 medium bell pepper, chopped (I used half yellow and half orange)

6 scallions, sliced

2 cups mixed small tomatoes, halved or quartered

1/4 cup chopped mixed olives

handful Italian parsley, chopped

2 tablespoons Dijon mustard

2 tablespoons vinegar (I used my own chive infused- use whatever kind you like)

6 tablespoons olive oil

juice of one half lemon

salt and freshly ground black pepper

Bring the water to boil in a small saucepan. Add the cous cous, stir, cover and let sit off the heat for 5 minutes.

Combine the vegetables in a large salad bowl. In a jar combine the mustard, vinegar, oil and lemon juice. Shake well to combine. Set aside.

When the cous cous has absorbed all the water, fluff with a fork and toss with the vegetables. Drizzle half the dressing over; toss well. Drizzle with remaining dressing. Toss again. Serve at room temperature or chilled.

You don't need meat to get your fill with a salad like that! Fill up on colors with all those veg- and switch it up every time you make it and it's like a new dish each time. Use what's in season and fresh and you'll never go wrong. Later in the summer when I make this again I'll add a little bit of fresh hot hot hot pepper to add a kick and warm things up.

Momma Said Eat Your Greens

Eat your greens? How many times did you hear that growing up, while sitting at the kitchen table, staring forlornly at a lukewarm pile of the dreaded spinach? I heard it a few times. I didn't mind spinach and salad, but if you put some other cooked leaf in front of me..... I was not likely to try it with gusto and clean my plate.

In this day of head to tail eating, and more concern about food waste, people are rethinking the parts of plants we eat and the parts we discard. In particular, the greens. Sure, we have been eating things like turnips greens and mustard greens for ages, but today as I pulled the first batch of radishes from the garden I wondered, what can I do with these greens?

Radish greens are a little unusual. They are a little "prickly" but not overly so. As long as you don't let the radishes grow into tennis ball size radishes, the leaves stay pretty tender. So I began my quest for information and recipes, and suggestions.

I found several recipes for cooked radish greens. Sauteed with garlic and olive oil, or tossed with Asian flavors like sesame oil and soy sauce. Sound pretty decent. One friend told me they like to chop the greens, saute them briefly and toss with crispy fried potatoes. Interesting. I might consider trying that. I also got suggestions to swap the radish greens for basil and make pesto. Huh.... might try that too.

Fresh and crunchy radish greens

I'm much more likely to try them raw, in salads. I really like unusual lettuces and leafy herbs in salads, and I'm pretty sure the peppery taste of the radish leaf would be very happy in my salad bowl. My first harvest of radishes yielded a quart sized bag of radishes and a gallon sized bag of greens, so I have a good amount to test, taste and experiment with.

So let's start with the cooked greens. A quick stir fry with some garlic, sesame seeds and a splash of soy sauce seems to be the way to go. I really love Asian flavors so that's the game plan.

We're going to start by giving the greens a rough chop. I don't want it too small, just not whole leaves. Set aside.

Heat a tablespoons or so of cooking oil in a large skillet. I am adding 2 cloves of fresh garlic that have been bruised/smashed to allow the flavor to diffuse into the oil. Stir fry the garlic for a couple minutes. 

Add the radish greens and cook, tossing to coat evenly with the garlic-infused oil. Stir fry until just wilted. Add sesame seed to taste, and a dash or so of soy sauce. Discard the garlic cloves and serve.

The verdict? Not bad. The greens are mild and remind me of spinach and similar green leafy vegetables. I'd make this again for sure. I imagine they would be really good added to Dragon Noodles.

Leaf lettuce fresh picked from the garden 

In a salad it's super easy- just chop or tear the leaves into bite-sized pieces and toss with mixed salad greens and vegetables. Don't drown a beautiful fresh salad like this in ranch dressing. Make a quick vinaigrette with a beautiful vinegar like an herb infused vinegar. You can make these at home easily- just pack a couple handfuls of fresh herbs in a jar and add a cap or more of vinegar. Cap, shake and store at room temp for a week, then strain and use. Shake with some Dijon mustard, good olive oil, a squeeze of fresh lemon, salt and pepper and lightly dress the salad. So delicious and the freshness and flavors of all those vegetables comes right through. 

Easiest vinaigrette ever- 2 tablespoons Dijon mustard, 2 tb
vinegar and 6 tablespoons olive oil. Shake and pour over.

How was the salad? Awesome! The radish greens taste really good, nice and crispy and the stems are tender. The leaves, like I mentioned above, are a little "prickly" but when you eat then, you don't even notice. Tossed with the lettuce and veggies it makes a delicious salad green.

Home grown radishes are by far the best!

I paired the radish greens with an equal amount of leaf lettuce, also from the garden, radishes from the garden, grape tomatoes and chopped carrots, tossed in a Dijon vinaigrette. It was light and perfect. I can't wait for the next crop of radishes! 

Now I'm anxious to check out other leafy greens that I can grow and eat. Of course I have several different lettuce varieties and kale growing, but also beets- beet greens are often cooked and eaten. Time to explore the wide world of leafy deliciousness!

Irish Beef Pot Pie

Ya, so I am avoiding that whole corned beef and cabbage thing. Don't get me wrong, I enjoy the meal. I love corned beef,  and love cabbage. I just don't follow the herd when it comes to so called traditional holiday food and certainly not corned beef and cabbage on St. Paddy's Day. In an homage to the Irish I would much rather crack open a Guinness and whip up a rich and delicious meat pie brimming with onions and mushrooms.

Spring in the Midwest is a weird weather situation. It might be warm and sunny one day, and 4 inches of snow falling the next. Those last lingering cold days are great for recipes like this. Slow simmered beef and vegetables in a rich gravy, topped with flaky pastry and baked to golden perfection, it warms the house and warms the soul.

Whoever thought to try cooking with Guinness is a genius. We're all familiar with the classical French technique of cooking with wine, but swapping the wine for a beer and you're venturing into new and uncharted territory. But honestly, this is territory you simply MUST explore. Dark beers, in my opinion, translate the best into cooking, but cook with what you like. 

Let's talk about this recipe a bit. This is one for those cold and crummy weather stay home days. You need to have plenty of time to cook the beef. I suppose you could cook it in the crockpot but for me there is nothing better than starting a pot in the Dutch oven and letting it slow simmer for a few hours and fragrance the whole house. A book, a blanket and a little music in the background and I can get up and check on the pot every once in a while. Sounds like a perfect lazy day to me. I like to use the leaner, cheaper cuts of meat for recipes like this. Round or chuck is perfect. Buy a roast or a big hunk of steak and trim and cube it yourself.

I chose not to add potatoes to this recipe and just bulk up on the root vegetables and mushrooms. The carrots are sweet by nature and go beautifully with the sugars and caramel notes in the beer. I chose red onion for it's bright onion bite and cremini mushrooms because I love their earthiness. While I was picking up mushrooms the store just happened to have some fresh oyster mushrooms as well so.... into the cart they went, and of course- into the pot! Herbes de Provence was a natural choice as well and was the perfect herbal note.

Pastry for this pie- now that's where I had more difficulty making a decision. I have made so much pastry over the years I can whip up a flaky perfect crust in my sleep......... but did I want to go that route or did I want to really make it special with puff pastry? Hmmmm............

Irish Beef Pot Pie

1 1/2 to 2 lbs lean boneless beef
flour

cooking oil

12 oz bottle Guinness
1/4 cup Jameson Irish whiskey
1 tablespoon good quality beef base
1 tablespoon Herbes de Provence
1 tablespoon tomato paste
salt and pepper

1 package fresh cremini mushrooms

1 medium red onion

4-5 cloves garlic

1 pound carrots

pastry for one crust or frozen puff pastry

Trim the beef and cut into good sized cubes. In a shallow plate combine about half a cup of flour with salt and pepper to taste. 

Trim the stem ends and slice the mushrooms. I like to keep the slices pretty thick. Peel and cut the carrots into thick coins. I used baby carrots and cut them in quarters. Cut the onion into chunks, chop the garlic. 

Heat a Dutch oven over medium high heat. 

Add a tablespoon of oil to the pot and add the mushrooms. Cook and stir occasionally until the mushrooms soften and brown. Remove to a bowl. If additional oil is needed, add a tablespoon to the pot.

Dredge the beef cubes in the seasoned flour and brown in the hot oil. Do this in batches so the beef sears and doesn't steam. Add more oil as needed. Remove the cubes as they brown and put in the bowl with the mushrooms. 

Look at all that amazing flavor building up in the pot.

When all beef is browned add another tablespoon of oil to pot and add the onion, garlic, carrots and Herbes de Provence. I also add a couple grinds of black pepper as well. Cook and stir for a minute, then stir in the tomato paste. 

Deglaze the pot with the Guinness and stir in the beef base and whiskey. 

Add the beef and vegetables to the pot. Cover your pot and turn heat to low. Simmer for an hour or two, stirring once in a while.  

When the meat and vegetables are tender and sauce has thickened, crank up the heat in the oven to 400 degrees. If using traditional pastry, you will want to transfer the filling to a baking dish and cover with pastry. Flute the edges as desired, cut slits in the top to let steam escape. Brush with egg wash if you like and pop in the oven. Bake until deep golden brown, about 20-30 minutes.

If you decide to go with puff pastry, like I did, just grab a package of frozen puff pastry. We CAN make it ourselves but why the heck would we? Thaw according to package directions, cut the pastry into portions and bake as directed on package. It takes 15 minutes in the oven to get perfect squares of flaky pastry.

Spoon a serving of the meat mixture into a bowl and top with a portion of the baked pastry. Easy as....pie!

Experimenting with fermentation and Asian flavors- Kimchi

It's time to make some kimchi. It really is. With all the culinary exploration we've been doing at The Little Lake House I have regrettably forgotten this Korean flavor powerhouse. Many times I've said "I need to grab some kimchi" or "I have all these jars, I should make some kimchi." Well now that time has come- I AM going to make some kimchi. 

I'm ashamed to admit it, but I have never tried Korean food. No reason why, just never have. One of my very best friends, Andi, is Korean and makes kimchi, so she is going to be my kimchi mentor. Andi and I have awesome food conversations. Her recipe for tomato jam changed my life. We can spend an entire day going back and forth with recipes, things we saw at the grocery store, food blogs we've read, and what we're having for lunch. So Andi will be offering her expertise as I start this project, and her thoughts on the finished product.

Cutting the scallions into little bitty matchsticks was a bit
time consuming but worth it for a beautiful batch of kimchi.

Asian foods rely heavily on vegetables- for flavor, for texture- and freshness is critical. As a fermented food, kimchi needs to be made from the absolute freshest ingredients you can get your hands on. Napa cabbage is one of my very favorite vegetables. I've made many delicious stir fried dishes and even egg rolls with it. I love spicy foods so this will be right up my alley with the Korean red pepper. Fresh ginger, garlic, scallions and carrots will also be in this party. Fairly simple ingredients and a short fermentation period will bring everything together, and I'll be enjoying fresh homemade kimchi before long!

You will need-

• 1 head Napa cabbage       
• 1 tablespoon sea salt
• 4 tablespoons red pepper
• 2 teaspoons honey
• 2 teaspoons freshly grated ginger
• 3-4 garlic cloves, minced
• 1 bunch scallions, sliced
• 2 carrots, peeled and shredded

Remove the ugly outer leaved of the cabbages. Cut them in half lengthwise, slice into 2 inch slices. Using a large bowl or stockpot, layer the cabbage with the sea salt. Cover with a towel and let rest for about an hour, mixing up the cabbage every once in a while, using your hands to squeeze the cabbage a bit, to release the liquid.

Combine all the ingredients and mix well. Pack the kimchi into a large jar or crock (those half gallon canning jars are great for this, but one large crock or bucket will do in a pinch). There should be enough liquid to completely cover the vegetables.

Place the lids loosely on the jars (or cover crock with a towel if you don't have a lid) and set the jars on a baking sheet in case of overflows. Allow the kimchi to ferment for 5 days, mixing and packing the cabbage down several times, then store in refrigerator. If you used a crock, pack the kimchi in quart jars.

This smells soooo amazing right now.

*NOTE- If you find that the cabbage hasn't quite given off enough liquid to adequately cover the vegetables, and you MUST keep them submerged in brine during the entire fermentation process, you can make some additional brine to top it off. Combine 2 cups water with 2 tablespoons sea salt and stir to dissolve the salt completely. 

Three pints of spicy, crunchy kimchi

Now that I've got some kimchi going, I can plan some recipes and dishes to use it in. For sure I will be making mandu, a Korean dumpling, and lots of other delicious things. I'll be looking to Andi and anyone else who loves Korean food, for some great ideas.