Fresh Approach Cooking

Follow me on twitter @chickswknives

© 2013 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com

Labels: Beef, blueberries, Entree, Grilling, LittleBlueDynamos

.
I believe I was rhapsodizing to the Ombudsman about my unabashed crush on my butcher.

He is so smart! And his prices are the best! And did I tell you he knows everything about meat? Like, everything?

Swoon.

So what if he is in his mid 70's and has grandchildren! I still lurve him.

As this was going on, the Ombudsman was just looking at me. Quizzically.

I could read it on his face, he officially thinks I may have lost what was left of my fabubbloicity.

The man obviously cannot wrap his mind around that which is the brilliance of a true, old school butcher.

It's a joyful thing.

Noting the look on his face, I paused. I decided to start again.

"So, how do you want your steak?"

Plain. With mushrooms.

Good to go.

Simple steak, simply fantastic.

Try it my peaches, and taste the joy.

2 6 oz. filets of beef, room temperature
2 tablespoons high quality butter
salt and pepper
1 cup mushrooms, sliced thick
1 teaspoon minced fresh savory

Season the meat on both sides with salt and pepper.

Heat a large, cast iron skillet over a medium flame. When it is good and hot add half the butter. When melted, add the mushrooms in a nice single layer. Then just leave them alone. Don't push them around, don't flip, just let them cook for three minutes. You can peek under one if you must, but really, trust me, just let them cook. Then flip. When they are golden on both sides, toss in the savory (or any fresh herb you are partial to.) stir a moment and remove all to a warm plate. Add the rest of the butter and then the steak. Again, don't touch it, just let it cook. Don't shake the pan, don't press down on it, just let it be. When golden, flip and repeat. When almost done (how long is that? However long it takes my peaches. I suspect you can tell) add back the mushrooms, taste and add salt and pepper as needed. Remove from the pan, let rest at least 6 minutes then serve. Voila, perfect steak.

© 2008 Fresh Approach Cooking
______________________________________

© 2008 Rachael at "Fresh Approach Cooking" www.freshcatering.blogspot.com This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, or at the aforementioned url, the site you are looking at is guilty of copyright infringement.

Last year 24,000 cookbooks were published in the U.S.

Wanna read the sweetest thing? That Hazel, what a peach!

Americans consume about 26 pounds of pasta per capita each year. Italians, it almost goes without saying, are the world champions, averaging 60 pounds of pasta a year for every man, woman and child in the country. - WSJ

Wright’s Hickory Seasoning is made by collecting the smoke from burning hickory wood in a condenser and cooling it until it forms water. The droplets are captured and filtered twice, before being bottled without any additional ingredients. - Chow.com

Labels: Beef, Entree, Gluten Free, Low-Carb

.
Over one too many cocktails this weekend, (as evidenced by the odd comments The Ombudsman and I left on the last post - read at your own discretion...) the boy pointed out that I mention the 4th being my favorite holiday much too often.

Apparently, get one drink in me, and instead of going on about how much I love him, or the Dodgers, or a really well curated art exhibit, stinky cheese or a really good fish taco, I rhapsodize about the 4th. Ad naseum.

Strange, but true. (And better than being a hostile drunk I think!)

So, since I am currently sober as a judge, I will refrain from going on and on about the topic once again...sparing you my mooney-eyed drivel.

But it is you know. The best holiday ever. Gosh I love it! So I am also wishing you (people in this country that is) an extremely happy Fourth of July!

There, I did it.

Kaboom!

I mean come on, it's good times!

And to add just that much more enjoyment to your day, may I humbly suggest you work this wonderment onto your menu. It is a sort of light and refreshing (if beef can be called refreshing) kebob-o-delights. Simple, beautiful (don't you agree?) and tasty as all get-out.

Try it my peaches, on the 4th (the best holiday ever) or any time you just want something a bit different from the everyday. Just make sure to take the lemons and bay leaves off before you dive in.



2 - 3 pounds sirloin steak
1/4 cup Worchestershire sauce
3 Tablespoons vegetable oil
salt and pepper to taste
2 lemons (Meyer if you can get them)
Fresh Bay leaves (California) soaked in cold water
1 cup plain yogurt
2 tablespoons mint, minced
Salt and pepper to taste



If using wooded skewers, soak them in cold water until ready to use.

Cut the steaks into large cubes. Toss with the Worchestershire sauce and oil, add some pepper and let marinate for up to four hours, turning three or four times.

Slice the lemons very thin. Remove any pits and pour any juice that comes out in with the beef marinade.

Thred the beef onto the skewers, alternating with bay leaves and lemon slices.

If the kebobs are at all dry, roll them around in the marinade to coat. The leaves and lemons cannot be dry or they will burn.

Grill for 6-7 minutes, on medium-high heat turning once or twice.

Remove from the heat.

While they are resting, combine the yogurt and mint. Season with salt and pepper. Serve with the kebobs.

Makes about 10.



______________________________________



Turkish bay leaves are smaller and less pungent that California bay leaves

A day after regulators in the United States placed a partial ban on imports of certain types of seafood from China, the Chinese government promised Friday to cooperate in tackling its food safety problems but urged a quick resolution. - NY Times

Labels: Beef, Entree, Grilling, Low-Carb

.
The fight. The Kentucky Derby. Cinco de Mayo. The Palisades Symphony Spring Concert. It was a big weekend. Bigger than big! Chock-full-o-fun! Over the top in the best possible way.

The weather? Phenomenal. The mood? Relaxed happiness. My place in the world? Secure.

Sigh. Grin. Sigh.

And now my sweets, it is Monday. And frankly, my brain is total and complete mush.

I feel like a Hollywood starlet after a bender.

I mean really.

I burnt myself OUT. And here I thought the weekend was for recovery.

Bah, I say. Bah. It is for FUN!

So as the non-stop weekend threatened to fade into the past, I had to stop and drink it all in. I enticed my boy, the Ombudsman over for a bit of chill time, replete with style, substance and sustenance, in the form of grilled steak with chimichurri sauce. (and a good old fashioned run-on sentence. Cuz who doesn't love that! Faboo!) Because we all know, sitting out by the grill in the twilight, with a beer in hand, is the best of life's little offerings.

And then there is chimichurri. Icing on the cake of happiness.

Argentina’s beloved fresh herb condiment. Simple, vibrant, delicious, versatile. Sexy good stuff.

Grill up a steak and make a fat batch to drizzle over. Lap it up my dears, it is unmitigated perfection. It might not bring your brain back from a fuzzy weekend, but it sure makes for a happy mouth.

4, 8-ounce skirt steaks
3 cloves garlic, minced
¼ cup olive oil
Salt and pepper

Chimichurri ingredients
1 cup flat leaf parsley stems removed
1 cup fresh cilantro, stems removed
3 T. fresh oregano, stems removed
1/4 cup olive oil
2 T. red wine vinegar
1 garlic clove, peeled
1/2 teaspoon ground cumin
1/2 teaspoon salt
Black pepper

Marinate the steak in a shallow dish with the three minced garlic cloves, olive oil, salt and pepper for at least 30 minutes.

For chimichurri, puree the parsley, cilantro, oregano, olive oil, vinegar, garlic, cumin and salt in a blender. Taste and add additional salt and pepper as needed.

Heat your grill (or grill pan) and cook the steak at least six minutes, or until done to your liking. (I went for three minutes per side to medium rare.) Remove from the grill. Let rest for 5-10 minutes. Slice against the grain and serve.

________________________________

Orlando-based Darden Restaurants will shut down more than 50 of its Smokey Bones Barbeque & Grill locations and will sell the remaining 73. The action ends Darden's plans to build the first national casual-dining barbecue chain and affects 4,000 workers. The company, owner of Red Lobster and Olive Garden, said it had decided to jettison Smokey Bones based on an accelerated decline in sales and drop in customers. – AP

Argentina leads the world in beef consumption, with the annual average per person consumption at just over 143 pounds (65KG). Consumption in the US? 94.6 pounds (43.8 KG) annually, Australia and Brazil tie at 82.5 lbs. (37.5 KG) Annual average in the Ukraine? 20 lbs. (9.5KG)

Labels: Beef, Entree, Gluten Free, Grilling, Low-Carb

Is it true that sometimes a girl just wants a steak? Just to bare her incisors, bite in and devour it? Can that be fact? And if so, how do we account for vegetarians?

Shall we debate it? Nah, let's just cook, so much more fun than getting political. (Though, I voted yesterday in the Los Angeles elections and I believe my friend The Ombudsman and I were the only two voters who showed up at our polling place that whole morning. Sigh...come on people! Vote!)

Well, whatever the reason you crave a steak, there is no debating that this dish is super delicious.

What isn't in the picture thought (because it was decidedly un-photogenic) was the béarnaise sauce.

Béarnaise. That which makes good, spectacular. That which makes double strength work-outs necessary. That which makes me lick-the-plate. Oh heavens above, do I love me that béarnaise. I can't - in good conscious - advocate eating it with an regularity unless you are on a mission to ruin your health, but once in a while - go for it! Calories? Phewey.

So indulge in this my peaches and rejoice and devour and then...hit the gym.

6 filet mignon medallions
6 cloves garlic, minced
2 Tbsp fresh thyme, minced
1 Tbsp low sodium soy sauce
Vegetable oil
Salt and pepper to taste
2 cans artichoke hearts (the kind in water), diced
4 cloves garlic, chopped
3 shallots, sliced
1 Tbsp butter
1 Tbsp olive oil
Salt and pepper

Toss the beef with the next five ingredients and let marinate for 45 minutes. If you are going to go longer, place in a shallow non-reactive dish, cover and refrigerate. When ready to use, let come to room temp. before cooking.

Heat a large, heavy bottomed pan over high heat. Remove the steaks from the marinade and cook for 2 minutes, then turn and cook for another 2 to 3 minutes for medium rare. Remove from the heat and let rest.

Wipe out the pan and add the butter and oil. Sauté the garlic breifly then add the artichoke hearts. Cook for 2 to 3 minutes, and add the basil, salt and pepper and toss to incorporate. Serve on a platter and place the cooked fillets on top of the artichokes with some of the béarnaise sauce on the side.

Bernaise Sauce
1/4 cup White wine vinegar
1/4 cup white wine
1 tsp fresh tarragon, minced
1 small shallot, minced
1/2 cup butter, melted
3 egg yolks
Salt and pepper

Combine the vinegar, wine, shallots and tarragon in saucepan. Cook over low heat until reduced to half, about 8 minutes. Add some salt and pepper.

Strain mixture into top of double boiler. Using a whisk, beat in beaten egg yolks and salt. Cook over hot water until thickened. Carefully add the butter 1 tablespoon at a time. Stir over heat till creamy, about 1 minute.

Serve with the steak.

Makes more bernaise than you will need, but less than you will want.

_______________________________________

I was super thrilled on Monday night to meet the exceptionally cool and talented Dani, another local food blogger. She is beyond glam and I adore her. If you haven't checked out her site, get on over there!

Bearnaise is a sauce similar to hollandaise. A reduction of white wine and seasonings is blended with egg yolks until emulsified. Traditionally, the sauce is seasoned with shallots and tarragon.

Pepsi and Coke will soon introduce new carbonated drinks that are fortified with vitamins and minerals: Diet Coke Plus and Tava, which is PepsiCo’s new offering. They will be promoted as The companies are not calling them soft drinks, but instead “sparkling beverages ”because people are turning away from traditional soda, which has been hurt in part by publicity about its link to obesity. While the soda business remains a $68 billion industry in the United States, consumers are increasingly reaching for bottled water, sparkling juices and green tea drinks. – NY Times

Labels: Beef, Entree

.
Don’t you just love making/being served rolled foods? Sushi rolls, lavash sandwiches, turkey pinwheels and the like? Whimsical and edible. A real touch-your-inner-child delight. It just plain makes me giddy.

Of course, because these are the things that occupy my silly little mind, I do on occasion wonder - presentation wise - if rolled food it isn’t just a little bit over the top. As if someone was trying to impress me with just a splash of color and/or a Martha Stewart/Donna Hay-like flair for making fancy with butchers twine or a bamboo mat, when it all could have been tossed together, slapped on a plate and tasted just the same. I mean, is it really worth their effort? Are we really that impressed?

Hee. I sure am.

Really. Every time. I just love it. My friend are too. (Or so they claimed when I served this!) So my rally call today is, roll up your food my dears! Roll away! So what if it smacks of circa 1986 banquet dinners. The one you really didn’t want to go to in the first place and then out of boredom you had a cocktail or six too many and…oh wait, maybe that was just me…

Oops. I digress.

Joyfully, the rolling and the presentation - in all it’s sassy and fab glory - has a purpose beyond looking swank too you know.(Really, it does!)

It’s a sure fire way to add flavor that haphazardly throwing things into the pan wouldn’t accomplish. (Except in the case of sushi/sandwiches. Natch.) The rolling adds dimension. It tenderizes the meat and adds a umami charged depth. It takes simple steak (in this case) to another faboo level.

So upon seeing it, should your guests coo, ooh or aaah, well, that’s (in the words of the great poet Bobby Brown) their prerogative, but it is in the tasting that they (or you) will really understand how outstanding rolling your food can be.

Try this my peaches, and enjoy!

Special equipment: Butchers twine or Food Loops

1 lb flank steak, pounded thin (to a rectangle-esque shape)
salt and pepper
6 large leaves basil (optional)
2 tablespoons minced fresh herbs (I used rosemary and oregano)
1 roasted red bell pepper, cut into strips
4-6 slices salty deli/cured meat (I used proscuitto and mortadella)
2 tablespoons grated parmesan cheese
1 tablespoon olive oil
1 cup dry red wine
1 cup beef stock
4 cloves garlic, sliced
8-10 medium mushrooms, cleaned
1 large onion, diced
1 pat butter
Parsley for garnish (optional)

Preheat your oven to 300F

After you pound our flank steak into a large thin rectangle, arrange it on the counter with the long side in front of you.

Salt and pepper the meat.

Evenly layer the next five ingredients over the meat, leaving a 1 inch border on all sides. Try not to pile the stuffing ingredients too high. They are for flavor, not to stars of the show.

Roll the meat and secure with butchers twine (for how to do this, click here)

In a large, oven proof and stove top ready dish, heat the olive oil and garlic. Add the meat and sear on both sides until browned, about 4 minutes per side.

Add the wine, beef stock, mushrooms and onions and cover the pan with a lid or foil. Place into the oven and let cook for 45 minutes (this is for medium If you like your meat cooked well, leave it in another 15 minutes)

Remove the meat from the oven and then from the dish. Set aside to rest. Meanwhile, pour the remaining liquid through a strainer into a clean pan. Discard the mushrooms and onion that are left behind, or you can serve them, your choice.

Simmer the liquid over high heat for five minutes. Taste and adjust salt and pepper as needed. Skim as much fat off as you can.

Add a pat of butter and allow to reduce further, until thickened, at least five more minutes. If you want to make it more gravy-like add a slurry of 1 teaspoon flour and 1 teaspoon cold water that have been mixed together. Otherwise strain again and serve.

After the meat has rested for 10 minutes, remove the twine and slice.

Serves six to eight


_________________________

Flank steak substitutes: skirt steak, hanger steak, top round or tri-tip roast

Salami is a term that describes sausage made from ground pork and spices, which is then encased and often cured. Salumi is also made of pork (usually) but denotes a product that has been preserved in salt (and spices) and not encased before aging. However there are examples of Salumi that does use a natural casing, therefore all Salami are Salumi, but not all Salumi are Salami. - Life in Italy.com

The 11th Annual Boston Vegetarian Food Festival is being held October 21st

I was very flattered that this post was included on Slashfood, under the title Food Porn. It is also an entry for DMBLGIT, check it out at Spittoon Extra

Labels: Beef, Entree, Gluten Free, Low-Carb

.
Does my cooking have deeper meaning? Does it somehow reflect who I am or who I want to be? Does what I chose to serve, and how I serve it, offer insight into my psyche? Is there really a way to analyze my life by rummaging through my sideboard, my cupboards and my crisper?

What would a culinary psychologist think of a girl like me? (And really, aren't these questions a bit heavy for a kid who really just wants to cook?)

Unfortunately, there isn't really any way to find out, now is there? Well, other than to walk you through my latest menu, and ask...what do you think? Does this sound like a meal made by a someone you would want to get to know?

You see, all of this yammering is leading up to this...I wanted to make something that would wow the boy without giving the impression I was going overboard in my quest to impress. (And, so he would make out with me afterwards. My friend The Chemist claims this should have led to a proposal -- he had the leftovers after all -- but I was satisfied with the aforementioned make-out session)

It had to be appealing, but not intimidating, simple and elegant, yet familiar. And of course, rife with big, bold flavors. I aimed to make something that seemed complex, but was actually a breeze to pull off (Then again, I will always feign it was easy. True or not. I’m just a 1950’s throw-back girl that way. Service with a smile.) and serves up in a flash.

With all that in mind I devised a menu that I was able to make almost all of ahead, leaving time to enjoy the night, the company and (of course) the bottle of bubbly.

We started the night off with some basic appetizers, while enjoying fresh mango margaritas (it was sweltering that day, and they come together SO easily in my ice cream maker!) and a bottle of Champagne, then it was on to the main event.

What was the main event? Why my dears, it was a delightful plate of coffee and ancho chile braised short ribs on a bed of smoked mashed potatoes that were garnished with Maine smoked sea salt (I actualy did smoke the potatoes too, in my smoker. Silly, since it only imparted a little bit of flavor, but a fun experiment none-the-less. Next time I think I will just add liquid smoke to the mashed potatoes and top them with the smoked salt. Less dangerous.) blanched then buttered haricot vert with minced garlic; and balsamic glazed cipollini onions. And for dessert? A tart and refreshing pudding cake. See? Simple, elegant, yet bold.

The combination of flavors and colors was perfect. Spicy, smoky, rich and smooth, crisp, bitter, sweet and all together delicious.

So what does this all say about me? Have I exposed my inner self or is it just a tasty meal truly devoid of Freudian undertones. I wonder. I really do. Though whatever it may say about my inner workings, it certainly looked and tasted divine.

I admit the picture up there is of the leftovers, (which is why the meat isn’t quite falling apart the way it was the evening before) and there weren’t much of those to contend with, but I hope you get the idea, and that you will try this, and enjoy! And when you do, tell me, is that not perfection? I think so.


2 pounds boneless beef short ribs
salt
½ cup flour
Vegetable oil as needed
2 carrots, peeled, large dice
1 large brown onion, large dice
3 stalks celery, large dice
3 cloves garlic, in paper (in other words, not peeled)
3 large dried New Mexico chiles
½ cup boiling water
1 chipotle chile
1 teaspoon adobo sauce
2 tablespoons tomato paste
1 cup brewed coffee
4 cups water or beef stock
1 teaspoon red wine vinegar
salt to taste

Salt the meat generously and set aside for at least two hours.

Pour the boiling water over the dried chiles and let steep for 10 minutes. Remove the chiles from the water (reserving the liquid), de-stem and de-seed and add to your mini food processor (or just chop by hand).

In a dry skillet, toast the garlic cloves until slightly browned. Remove, let cool slightly, peel and add to the chiles.

Puree the re-hydrated chiles, the chipotle and the adobo with the garlic and some of the reserved water until smooth. Set aside.

Pour the flour onto a plate.

Heat the vegetable oil in a large dutch oven on your stove top over medium heat.

Dredge the meat in the flour and add to the pot in small batches, turning once or twice to brown evenly. When all the meat is browned, remove and set aside while you quickly sauté the vegetables. When the vegetables are browned, add the chile mixture, the coffee, tomato paste, vinegar and 4 cups of water. Reduce the heat and simmer for three hours or until the meat is falling apart. (Check periodically, if the liquid level gets low, add more water) Remove the lid and continue to simmer for an additional 30 minutes to slightly thickened. Taste and adjust seasonings.

This is best made the day before and re-heated, but it is also good right off the stove top.

Serves six


_______________________________


Cipollini Onions: Pronounced chip-oh-LEE-nee this is a smaller, flat, pale onion. The flesh is a slight yellowish color and the skins are thin and papery. These are sweeter onions, having more residual sugar than yellow onions, but not as much as shallots. The advantage to cipollinis is that they are small and flat.

Adobo: A seasoning paste, usually containing ground chiles, vinegar, garlic and spices

Save The Reel Inn!
While waiting for your fish tacos and grilled halibut, sign the petition to rescue your fave fish shack from being shut down by the man.
Mon.-Thurs, 11 a.m.-9 p.m.; Fri.-Sun., 11 a.m.-9:30 p.m.Where: 18661 Pacific Coast Hwy, near Topanga Canyon Blvd., Malibu (310-456-8221).

Labels: Beef, Entree

.
I made dinner for a boy the other night. Not just a boy, but the original teenaged stammer-stammer, blush-blush crush-boy. I enticed him to come visit my chic little bachelorette pad with the promise of a hot meal (thats right baby. H.O.T.) and then spent a week wondering what I should serve.

The obvious choice was to make something with cinnamon. Why? Because kids, haven't you heard? "Pumpkin Pie" (and lavender) is the sexiest scent to men, and in my estimation that is a combination of nutmeg and cinnamon, is it not? Plus, I've thought a lot about it, and if it weren't true, no one would say the way to a mans heart is through his stomach, right? (I pretty much figure that is also why I seem to have so many - really good lookin' and single - guy friends. I have so many in fact, I sometimes wonder...)

Anyway, back to my one on one dinner soiree. I decided to seduce his palate with a warm steaming bowl of Cinnamon Beef Noodles. Not that I had any idea what that is/was, but I had seen the title (not the recipe though) in a cookbook, and I have been thinking ever since (and this dates back to, oh, say 1997) that sounded pretty scrumptious. Following some logical Asian flavor combinations, I fiddled around, and the results startled me. It was indeed a taste of heaven and earth, loosely based on the quintessential Vietnamese beef soup, pho.

Warmth from the backround notes of sweet cinnamon and star anise, heat from the chiles, robust flavor from the broth and carmelized flank steak all combined with the slippery (organic! Fair trade!) udon noodles. And what did the boy think? He thought it was divine. If it is chilly where you live, and you need to melt someone's heart (or just warm the cockles of your own) try this, and enjoy.


1 pound flank steak
1 large yellow onion, cut into thick half moons
2 cups beef broth
1/4 teaspoon ground cinnamon
2 cinnamon sticks
2 star anise
Soy sauce, to taste
1 red bell pepper
2 carrots, sliced thin
1 chile pepper (optional)
12 oz. udon noodles
Parsley or cilantro as garnish
Sliced green onion, for garnish


Slice the steak, against the grain, into bite sized strips.

In a large soup pot, over high heat, add the oil and let heat until it shimmers. Add the beef in a single layer and sear by not touching it for 2 minutes, then turning until browned on the other side.

Add the onion, lower the heat, and cook until lightly browned, about four minutes. Add the soy sauce, stir and let cook another 30 seconds.

Add the beef broth, cinnamon, cinnamon sticks, star anise and chiles. Bring to a gentle simmer for 15 minutes to meld the flavors.

Raise the heat until the broth boils, then add the udon, and cook as long as directed (8 minutes is typical), half way through that cooking time, add the bell peppers and carrots. Taste and adjust seasonings.

Remove the cinnamon sticks and star anise and serve garnished with cilantro and green onion.

Makes enough for two as a main course

_________________________________


Studies have found that using half a teaspoon of cinammon a day significantly reduces blood sugar levels in diabetics

Star Anise is a five pointed pericarp used primarily in Chinese cooking and to a lesser extent Southeast Asian cuisine

Indian and Thai shrimp traders are awaiting a desicion today on whether punitive tariffs of 5 percent to 16 percent on shrimp shipments after American shrimpers said they were hurting from unfair competition will be lifted to help farmers hurt by last year's tsunami. The tariffs were imposed just 10 days after the tsunami, but came after months of investigation. The Dec. 26 tsunami, flooded shrimp farms, destroyed fishing boats and killed thousands of fishermen. An estimated 88,000 fishing boats and more than 14,000 hectares of shrimp farms were destroyed by the tsunami in India alone. Due to the combined impact of American duties and tsunami damages, India's seafood exports are expected to fall by 30 percent to US$1.03 billion (euro0.85 billion) for the year through March. Of those, India's shrimp exports to the United States are projected by the trade body to fall from the usual 25 percent to about 20 percent during the year. -Newsday.com

Today in the Los Angeles Times Food Section, there is still no mention of Los Angeles Food Bloggers. Stay tuned...

Labels: Beef, Entree, Pasta, Soup

.
It's a well-known fact Angelenos don't socialize with their next door brethren (think about how after a crime the only thing reporters around here can get is the tired old sound bite "He was always quiet and kept to himself") something to which I normally ascribe. It was the inviting smell of soup that changed that for me. After months of catching a scent on the breeze, I finally broke down, knocked on my neighbors door and made friends, in hopes I would someday be invited in for dinner. I had no idea that I would end up not only liking my neighbor quite a bit, but would be lucky enough to have her teach me to make the soup who's aroma had haunted me for so long.

It's a (fantastic) old world Polish classic, that has changed my life. (A little bit anyway) It was hilarious to me that as we were cooking Renata continually exclaimed "I cannot believe you like this!" (I think because her overly-assimilated children cannot stand it, she assumes it is not something North Americans would like. I understand her kids reaction, but it also makes me a little sad to see, live and in person, how heritage recipes fall out of favor) To which I just shook my head. It's pickles isn't it? What's not to like? So if you like salt (and baby, this is salty) and are adventurous, try it out. I was so taken, I ate about a gallon right from the pot.

Odd (to Westerners) as it may sound, I tell ya, these Polish people are on to something...something GOOD. It's basically a vegetable soup with a beef bone stock, and a healthy dose of sauteed pickles that are thrown in at the last moment. It also included parsley root, which is a fresh a vibrant veg that I just adore. Renata could not empasize enough that you can only use brine cured pickles, (a la Bubbies brand) if you try this with vinegar cured it just won't work. Try it, and enjoy.


4 beef short ribs
5 allspice berries
2 bay leaves
1 leek, white part only
2 stalks celery, large dice
2 peeled carrots, large dice
2 peeled parsley roots, large dice
4 red potatoes, large dice
6 large pickles, grate and squeeze to remove excess liquid










In a four quart pot, cover the bones with cold water, add the allspice, bay leaves and leek and bring to a boil. Reduce the heat and let simmer for 2-3 hours.

Remove the beef bones and discard. Add the remaining vegetables and simmer for 15-20 minutes, or until just cooked.

Meanwhile, in a large saute pan, heat 1 teaspoon of vegetable oil and add the shredded pickles. Let saute for about three minutes (until they are a little bit dry) then add to the soup. Taste and adjust seasonings. It should really taste like pickles. If it doesnt, add 1/4 cup of pickle juice , remove the allspice and bay leaves, stir and serve warm.

Makes eight large servings

__________________________________

The 53rd Ohio Swiss Festival officially begins today in Sugarcreek with continuous entertainment, dancing, Swiss cheese and Trail bologna, a variety of amusement rides, a craft tents, souvenirs and food booths provided by local organizations and vendors scattered through out the village.

Parsley roots are typically sold with their feathery greens whereas parsnips are sold by the root.

Today is world vegetarian day!

Labels: Beef, Soup

Oh wow am I worn out from my marathon of cooking! At this point, all I can hope is that I came in first. We made so much food! It started with a typical beef stew, then coucous salad, roast chicken with olives, capers and artichoke hearts over pasta, (that last one is based on my favorite thing to order at the late Charlies Crab on St. Armands Key in Florida. Mmm. Mmm.) mixed greens with raspberries and candied pecans, honey glazed salmon steaks, potato gratin, lasagna verde and ended with strawberry bread pudding. I can honestly say, that was a lot of food to make, and it took five hours, plus two hours of shopping for ingredients. Phew...Happy Memorial Day!

Porterhouse Steak With Diablo BBQ Sauce
Serves 4

Diablo BBQ Sauce
3 tablespoons olive oil
1 Spanish onion, finely chopped
4 cloves garlic, finely chopped
1 tablespoon red pepper flakes
3 cups canned plum tomatoes, pureed
2 tablespoons tomato paste
1 cup dark brown sugar
2 tablespoons honey
1 tablespoon chopped fresh oregano
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
salt and freshly ground pepper
2 porterhouse steaks, about 1 1/2-inches thick

Heat oil in a large saucepan over medium-high heat. Add onions and cook until soft, about 4 to 5 minutes. Add garlic and red pepper flakes and cook for 1 minute. Add remaining ingredients, reduce heat to medium-low and cook until thickened, about 35 to 40 minutes.

Heat grill to high. Season steaks on both sides with salt and pepper. Grill, on one side, until crusty and slightly charred, about 4 to 5 minutes. Turn steaks over, close the hood and continue grilling for 6 to 8 minutes for medium-rare doneness. Baste with the sauce during the last few minutes. Remove from the grill and brush with more of the sauce. Let meat rest for 5 minutes, then slice into 1/4-inch thick slices and serve.

Labels: Beef, Entree