Celebrating Tomatoes into Autumn

Before the first frost a few weeks ago, I dutifully picked all of the yet unripened green tomatoes from the garden. They have been slowly ripening in my pantry and extending the glorious summer bounty. There is nothing better than a fresh garden grown tomato, and I have been selfishly adding thick red and yellow (the yellow tomatoes did REALLY well this year) slices to every sandwich and along side every dinner plate.

With the current damp and frigid weather reminding us that summer is but a memory, a warm serving of these glorious tomatoes was needed. Topping a chunk of salty feta cheese with the celebrated slices of tomato and seasoning with fresh garlic, dried oregano, and a drizzle of olive oil before roasting is the trick.

The garlic becomes so fragrant, the cheese gooey, and the juices of the tomato meld it all together as I dip chunks of toasty bread into this spectacular dish. Individual ramekins make it a great dinner party appetizer or solo dinner, but the ingredients could be spread in any oven-safe baking dish or platter and served family-style. Wrap it up in a foil packet and grill, if you are so inclined. Really, you can't go wrong any way you serve up Roasted Tomatoes and Feta.

 

Roasted Tomatoes and Feta

(adapted from Food.com)

4 1/2-inch thick slices feta cheese

4-8 slices ripe garden tomatoes, depending on diameter (halved cherry tomatoes work, too)

4 cloves garlic, minced

4 tablespoons olive oil

dried oregano

loaf of crusty bread, sliced and toasted

Preheat oven to 375F.

Arrange 4 ramekins on a baking sheet.

Place one slice of feta in each ramekin.

Top cheese with 1-2 slices of tomato.

Sprinkle with minced garlic.

Drizzle with olive oil.

Season liberally with dried oregano.

Cover entire baking sheet with foil.

Bake for 15-20 minutes until tomatoes soften and release juices and cheese is melted. 

Serve an individual ramekin per person with lots of crusty bread for dipping. (Serves 4)

National Pork Month - Guest Post

Most of us think of pumpkins and ghosts and goblins in October, but Peggy Greenway would like you to think about pork. October is National Pork Month, and as a pork producer, Peggy wants to raise your awareness of "The Other White Meat."

Peggy and her husband, Brad, own and operate a diversified crop and livestock farm. They not only grow corn, soybeans, wheat and alfalfa, but also care for 160 stock cows and raise pigs in a modern hog building. When Peggy’s two children were little, they helped on the farm and developed an excellent work ethic. Today, Peggy works on the farm with her husband and full-time employee, Thomas. Peggy follows the industry closely and volunteers with the county pork council. Peggy joined the CommonGround™ South Dakota program as a volunteer because she enjoys telling consumers her farm stories. It is important for her to talk about their constant efforts to grow safer food with less land and less water causing less of an environmental impact. 

I met Peggy and several other South Dakota farm women at a South Dakota CommonGround event last month. As a fellow farm wife, their goal to dispel myths about modern agriculture and build trust in farming communities and farm families resonated with me. I have asked Peggy to share a bit about her life on their farm with us in honor of National Pork Month, and am so glad that she has agreed. 

Here is Peggy's story:

My dad recently reminded me about a story I wrote when I was in fifth grade.  I’m sure you remember the common school assignment - write a story finishing this thought: “when I grow up I want to be…”  As unusual of a wish as mine was, all these years later I have to laugh because it actually came true. Much to my teacher’s surprise at the time, I had said I wanted to grow up to be a pig farmer! 

I suppose it wouldn’t have been so farfetched if I lived in a rural area instead of a suburb of St. Paul, Minnesota.  Yes, I was a city girl and there were no pig farms for miles.  However, I had access to country life on my uncle and aunt’s farm 50 miles away and I was enthralled with their pig farm. As a fifth grader I thought everything about the farm looked like fun, and who wouldn’t love to take care of those cute little piglets?

Years after that story was written and forgotten about, I met my husband-to-be at college.  He happened to be a farmer with beef cattle, row crops, and of course pigs.  The story of that young fifth grader had come true, even though all the fun things I remembered about the pig farm as a kid weren’t exactly how it was in real life. It was hard work. In the early years of our pig farm we had a herd of sows (mother pigs.) When the sows farrowed they would be in an individual birthing pen inside a barn where they would stay for about four weeks until the piglets were weaned. Then the sows would go back outside to live in pens in small lots with a portable hog shelter. On a nice, dry, 70’ day the sows were pretty comfortable but you know those days are few in the upper Midwest. We had to work hard to keep them cool during the hot summer months by running water holes and sprinklers. The winters were brutal because it never seemed like you could keep enough straw (bedding) in the shelter to keep them warm. And, the worst conditions were in the spring when the mud was up to two feet deep. We raised the pigs (offspring from the sows) until they were ready for market. They were fed outside with shelters or in hoop barns so they were also subjected to weather extremes.

It was a struggle to keep our animals comfortable and we weren’t happy with the conditions our pigs were living in.  So, in 2006 we sold our sows and became part owner of a new, state of the art, sow unit which is managed by a veterinary clinic. We built a brand new modern pig barn in which to feed our pigs we get from the sow unit.  Four times each year we get 1400 12-pound piglets and feed them for 20-22 weeks until they are ready for market at 275 pounds. The pigs are divided between 12 large pens in each side of the barn and stay with the same group until they’re sold. They have ample room to move around and play and have a constant supply of fresh air, fresh water, and feed (appropriate for their age and weight) which is formulated by a swine nutritionist.  The entire floor in the barn is slatted concrete so all the animal waste falls through to an eight foot deep pit below. This means the animal are always clean and dry. The barn has computerized ventilation which automatically runs several large fans, a large curtain on the south side, louvers in the ceiling, sprinklers in the summer, and heaters in the winter. Some people question why we put pigs inside barns and wonder what goes on in there. I am SO glad that we are able to provide comfortable, climate controlled shelter for our pigs (because remember what it was like for the pigs on our farm in the old days?). Animal care is our top priority and it helps ensure high quality and safe pork for my family and yours. If you ever want to see for yourself what it’s like inside a pig barn there are several videos at www.video.pork.org. There are nine videos of my farm available there.

Our pig farm was like many others in the early 1980’s, but today nearly all pigs raised in the U.S. are raised in modern barns like the one we built.  I’m extremely proud of our industry for having the commitment to improve animal welfare. I’m also proud of other improvements the industry has made including the following:

1. Since pig waste is held under the buildings in deep pits the odor is reduced and the value of the manure is increased.  The manure is a valuable asset because it is an organic and natural fertilizer and replaces the need for petroleum based fertilizer. The liquid manure is incorporated into the topsoil each Fall at a rate based on soil need and the actual fertilizer contents of the manure.
2. Sustainability:  To produce a pound of pork, today’s farmers are using 78% less land, 41% less water, with a carbon footprint that’s 35% compared to 50 years ago.
3. The National Pork Board has created programs such as PQAplus (Pork Quality Assurance PLUS) which is training that each pork producer must complete. Packers (slaughter facilities) require farmer certification before pigs can be delivered to their facilities.
4. By following best care practices, keeping animals indoors, and having a veterinary/client relationship to ensure animal health, we provide the safest pork to consumers in history.

 Here are some PORK facts in honor of National Pork Month:

1. Pork is an excellent source of thiamin, niacin, riboflavin, vitamin B, and protein. It is also a good source of zinc and potassium.
2. Pork tenderloin is as lean as skinless chicken breast.
3. Versatility is a great attribute for pork.  It works well with any flavor, so it fits with most cuisines.
4. Cuts of pork that come from the loin, such as chops and loin roast, are the leanest cuts of pork available. LOIN = LEAN
5. The USDA recently reduced the recommended internal cooking temperature for pork to 145’, followed by a 3 minute rest.  Grill it like a steak - slightly pink is OK!  (Ground pork, like ground beef, should still be cooked to an internal temperature of 165’.)
6. For more pork information and recipes visit www.porkbeinspired.com.
7. For more information about life on a pig farm, follow these bloggers:
1. Wanda Patsche at www.mnfarmliving.com
2. Chris Chinn at http://chrischinn.wordpress.com/

*****
I love that Peggy's dream to be a pig farmer came true, and really appreciate her explanation of how their pig barn works. Quality care of the animal really is a priority for all in agriculture.

Of course, this wouldn't be On My Plate without a recipe, and we are fortunate that Peggy also shared a recipe for BBQ Pork Meatballs. I prepared them with a mix of ground pork and spicy Jimmy Dean sausage. The fresh parsley was my addition to the recipe as I take advantage of the last days of my herb garden before winter weather takes it away, and I used plain chili powder, but might consider Ancho chile powder for more kick. The rich, smoky sauce is quite sweet and Hubs would have liked it to have more bite or tang, but I liked its contrast with the slight heat of the meatballs (due to the spicy sausage). These are a perfect appetizer meatball for all the holiday parties this winter.

BBQ Pork Meatballs

(adapted from Farm Credit Cook book, Kathy Niedermyer, Omaha NE)

1  (12 ounce) can evaporated milk

1 1/2 pounds pork sausage (I used SPICY Jimmy Dean.)

1/2 pounds ground pork or ground beef (I used ground pork.)

2 cups oatmeal

2 eggs

1/2 teaspoon garlic powder

2 teaspoons salt

1 teaspoon pepper

2 teaspoons chile powder

3-4 tablespoons fresh parsley, chopped (optional)

Preheat oven to 350F.
Combine all ingredients and form into walnut-sized balls. 
Place in a single layer on a baking sheet.

BBQ Sauce

2 cups ketchup (I used the homemade from my garden tomatoes.)

2 tablespoons liquid smoke

2 cups brown sugar (Next time, I might reduce this slightly, but it only because Hubs likes things a little less sweet.)

1 teaspoon garlic powder

1/2 cup chopped onion

Combine in a saucepan. 
Simmer on low heat until sugar is dissolved, stirring frequently.

Pour sauce over meatballs and bake for 1 hour.
OR 
Bake meatballs without sauce for 30 minutes. Drain any excess fat and place in a crockpot. Cover with sauce and cook on low for 3 hours.
OR
(this is the method I used) Bake meatballs for 30 minutes on baking sheets. Meanwhile, simmering sauce for about 20 minutes to dissolve sugar and soften the onions. Transfer baked meatballs to a shallow cast iron pan and pour sauce over the top. Cover with lid or foil and bake an additional 20-30 minutes until sauce thickens and coats all meatballs and pork is cooked through.

***Peggy's Note***These go over great at potluck gatherings.  The sauce is THE best part, so don’t be tempted to use BBQ sauce from the store!

Fab.U.Lous

Today is a friend's birthday, and I hope she has a fab.u.lous day. She deserves it, but she also works toward it. Some therapeutic discussion over wine and vodka lemonade last night revealed her philosophy of life. She believes it is what you make it, and a fabulous attitude goes a long way. Fabulous. I couldn't agree more.

Hot Corn Dip is what you make it, as well. Over the years, I have seen various recipes for this cheesy appetizer. A famous country music singer turned Food Network star makes hers with canned Mexican corn, while others use frozen or fresh. Sometimes, it is just green chiles to flavor the melty cheese, but jalapenos do pop up in some recipes. And, speaking of melty cheese...my experience has led me to believe that Monterey Jack is the smoothest with the corn, but in a pinch Cheddar-Jack, Provolone, Pepper-Jack (for more heat), or whatever you have on hand can work. Mayonnaise is a binder that aids in the creamy texture of the dip, but when your Hellman's jar (Really, there should be no other mayo than Hellman's.) is empty, I have found that some softened cream cheese does the trick and adds a nice tang. Truly, with the right attitude, you can make Hot Corn Dip whatever you want it to be...and it will always be fabulous...even with stale corn chips.

Hot Corn Dip

(adapted from Trisha Yearwood)

2 tablespoons unsalted butter

1/2-3/4 cup onion, diced

1/2 cup red pepper, diced

1 jalapeno, finely diced

4 cups corn kernels, cut fresh from the cob

1 4.5-ounce can green chiles

1 cup mayonnaise

2-3 cups Monterey Jack cheese, grated

Preheat oven to 350F.
Melt butter in a large cast iron skillet.
Add onion, red pepper, and jalapeno.
Stir and saute until softened.
Add the fresh corn and green chiles.
Cook until heated through.
Stir in the mayonnaise to coat the corn kernels.
Add the Monterey Jack cheese and combine well.
Transfer the skillet to the oven and bake for 30 minutes until heated through and bubbly. (Serves 12 for snacking with sturdy corn chips.)

Olive Branch

I have mentioned before that football isn't my thing.

But, I like to eat.

So, here's my olive branch to the all the sports enthusiasts.

The Pioneer Woman's Olive Cheese Bread.

It's super. No bowl needed.

Olive Cheese Bread

(adapted from The Pioneer Woman)

1 loaf French Bread

1 1/2 cups green olives, chopped

1 1/2 cups black olives, chopped

3-4 green onions, chopped

1/2 cup unsalted butter

1/2 cup mayonnaise

3 cups shredded Pepper Jack cheese

Mix butter and mayo until well combined.
Stir in the shredded cheese, olives, and green onions.
Slice French Bread lengthwise.
Spread each have with the cheese and olive mixture. (Less is not more, in this case. Spread it thickly.)
Bake at 325F for 25-30 minutes, until cheese is melted, bubbly, and the bread is toasted. (Serves 12)

How to Lose 10 Pounds Before Christmas

Want to drop a few pounds? Have I got a tip for you!

Schedule a tonsillectomy for December 5th.

I lost 10 pounds in just one week.

My jeans fit better. I can tighten my belt another notch. It is awesome. And, there was one point where I would have killed for a cheeseburger.

Before the procedure, several people, including one of my nurses the day of the surgery, shared their painful horror stories of recovery. Thankfully, mine wasn't that bad. The surgery was quick and uneventful. In just over an hour, I was back in my hospital room eating jello and chatting. Another hour or so, and I was on my way home. Unfortunately, a little motion sickness set in during the drive, but soon, I was settled on the sofa with Hubs and the pups watchful for my every need.

I actually even ate very well while my poor throat recovered. We had my husband's famous potato soup, Cheesy Grits with poached eggs, jello, baked potatoes mashed with butter and sour cream, baked sweet potatoes creamed with butter and cinnamon, jello, Pumpkin Pudding, a thrown together creamy sweet potato soup, oyster soup, jello, mashed potatoes, brussels sprouts boiled in salted water until tender, jello, homemade chicken tamales, Spinach and Potato Gratin, jello, homemade pear sauce (like apple sauce), Poached Salmon (minus the tartar sauce), homemade mango ice cream (from a friend), jello, beef and homemade noodles, Egg Drop Soup, runny Malt-O-Meal, and more jello. I learned that throwing a Capri Sun juice drink in the freezer for a bit made a great impromptu slushie that felt good on my sore throat, and I tried to time my meals around the optimal effectiveness of the pain meds. I couldn't eat a lot at any one time, limited to about one-half cup portions for most of the first week, and therefore my energy level was pretty low. But, I had all of my holiday decorating done, and took advantage of the down time to enjoy the sparkling lights and complete my Christmas shopping online from the comfort of the sofa.

As long as I was careful with my food choices and faithful to my medication, I didn't have a lot of pain; it was uncomfortable, but not horrible. But after a few days of soup and jello (and more jello), I was craving the cheesy crunch of nachos, a crispy thin crust pizza, and most of all a cheeseburger stacked tall with bacon, lettuce, and tomato. I tried making a pot roast, and while Hubs thoroughly enjoyed it with mashed potatoes and the accompanying onion gravy, it was a little rough on my throat. Likewise, most bread was difficult to swallow. Therefore, my usual standby sick meal of toast was off limits.

My biggest surprise was how much my teeth and gums ached (supposedly a side effect of the anesthesia?). For the past couple of weeks, I have been brushing my teeth at least 5 times a day because they feel better when clean. My dentist will be happy.

I also learned how many muscles in the throat are involved in a yawn. All I can say is, "Ouch!" Everything doesn't like to be stretched after a tonsillectomy surgery. I took that as a sign that naps were a requirement of recovery.

But, back to that craving for a cheeseburger. It was the first real food that I attempted after a little healing. I ate it all and enjoyed every tentatively swallowed bite, even if it was a little scratchy. The way my mouth watered, you would have thought it was filet mignon and lobster. Now, I am ready for more. Maybe lamb burgers?

I made these Greek inspired lamb burgers several times this summer and really appreciated the contrast of the cool and creamy tzatziki with the garlicky burgers. Crumbles of feta, thinly sliced red onion and tomatoes, and shredded lettuce take this burger over the top of any plain old cheeseburger. Meal-sized burgers are stuffed into the pocket of a pita, but they are perfect bite-sized appetizers when stacked as little sliders with mini pitas. I am so glad that my troublesome tonsils are gone, my throat is on the mend, and I can enjoy Greek Lamb Burgers On My Plate. (But let's hope I don't gain back those 10 pounds.)

Greek Lamb Burgers

(adapted from Once Upon A Chef)

2 slices whole grain bread, crusts removed and cubed

2 tablespoons milk

1/4 cup shallots, finely chopped

2 cloves garlic, minced

1 tablespoon mint, finely chopped

1 teaspoon dried oregano

kosher salt

freshly ground black pepper

1 pound ground lamb

olive oil

Preheat grill.
Moisten bread with milk in a bowl.
Mash to form a paste, and combine with shallots, garlic, min, oregano, salt, and pepper; mix well.
Add the ground lamb and carefully combine. Do not over mix, or burgers will be tough.
Form into 4 to 6 burgers patties
Drizzle patties with olive oil and rub to coat.
Grill patties, about 4 minutes on each side.
Serve in a pita pocket with crumbled feta, thinly sliced red onion and tomato, shredded lettuce, and tzatziki. (serves 4-6)

Tzatziki

2 cups sour cream or plain Greek yogurt

1 seedless cucumber, grated and squeezed dry

2 cloves garlic, grated with Microplane

2 tablespoons olive oil

kosher salt

freshly ground black pepper

2 tablespoons fresh mint, finely chopped

Combine all ingredients. 
Cover and chill for about an hour for flavors to blend.

Double Dog Dare You

i double dog dare you

to do something unexpectedly kind

for someone else

maybe someone you don't even know

just do it

don't hesitate

do it today

do it tomorrow

do it always

be kind

our world needs more love

a lot more love

Zucchini and Red Onion Flatbread

(Adapted from Bon Appetit)

1 11-ounce tube refrigerated pizza dough

3/4 cup garlic and herb cream cheese spread (premade or make your own)

3/4 cup finely grated Parmesan cheese

3 tablespoons chopped fresh parsley

1 small red onion, sliced thinly

1 small zucchini, sliced thinly

Preheat oven to 400 degrees.
Line a baking sheet with parchment; spray with baking spray.
Unroll dough onto parchment.
Spread HALF of the cream cheese spread over HALF of the dough, leaving a half-inch border.
Sprinkle with HALF of the Parmesan and 2 tablespoons of the parsley.
Using the parchment as an aid, fold the plain half of the dough over the side spread with cheeses.
Spread remaining cream cheese on the top.
Arrange one row of zucchini down one long side of the dough.
Arrange one row of red onion slices beside the zucchini in the middle of the flatbread.
Arrange a final layer of zucchini on the other side of the onions.
Sprinkle with the remaining Parmesan and parsley; season with salt and pepper.
Bake about 24 minutes, until bread is puffed and golden brown on edges.
(Serves 4-6 as a meal or 12 or more as an appetizer.)

Just Peachy

Peaches.
Prosciutto.
A baguette.
A grill.

That's all you need.

Trust me.

It is just peachy.

Grilled Peaches with Prosciutto

peaches (choose ripe, but firm fruit)

olive oil

thinly sliced prosciutto

baguette

Prepare grill. (Gas or stove-top work, but charcoal instills a nice smokey flavor.)
Cut each peach in half and remove pit.
Slice the baguette.
Brush the slices of baguette and the cut side of the peaches with olive oil.
Grill 3-5 minutes until grill marks develop.
Arrange bread and peaches on platter with slices of prosciutto. 
Enjoy a slice of peach on a piece of the grilled bread with the salty prosciutto.

Get the Good Stuff

Last Christmas, Hubs brought home a small, wooden cutting board from the area NAPA Auto Parts store. It was a token of appreciation for his business, and like all good promotional materials, the blonde wood board was imprinted with the business name on the handle. At the time, I joked that as sometimes readers of this blog, they were nudging for a shout out.

This cutting board was stowed away in the cupboard with all the other blocks of wood and polypropylene slabs that I use on a daily basis. It has been pulled out a few times for small tasks, but today, 6 months later, it is finally making its blog debut...whether this was the intention of the NAPA managers, or not.

It is pretty appropriate that NAPA's slogan is "Get the Good Stuff." Jalapeno Poppers are definitely the good stuff. One summer, I think that I made these for almost every get-together we attended...and a few that I didn't. Never ever did I come home with a leftover pepper. People love these creamy, cheesy bites of loaded jalapenos and smokey bacon. They can't get enough of the good stuff.

Good Stuff Jalapeno Poppers

25-30 jalapeno peppers

1 8-ounce package cream cheese, softened

3 cups shredded cheddar cheese (We like to use the Mexican Blend.)

2 teaspoons Worcestershire sauce

6 slices of bacon, cooked and chopped

Preheat oven to 400F.
Slice jalapeno peppers in half and remove seeds.
Meanwhile, bring a large pot of water to a boil.
Blanch peppers in boiling water for 3-5 minutes.
Drain well and pat dry with paper toweling.
Combine cream cheese, cheddar cheese, and Worcestershire sauce until well blended.
Fill each pepper half with a teaspoon of cheese mixture.
Arrange filled peppers on a baking sheet lined with parchment paper (for ease in clean up).
Sprinkle bacon on top of each popper.
Bake for 5 minutes until cheese is melted. (Serves 25ish...2 pepper halves per person...as if anyone only eats 2)

I am David Copperfield.

I am a magician. Truly. I have found one recipe that can only be described as magic.

Wave the magic wand. Take some shrimp; toss them with some spices; saute them; cook up some corn, beans, and salsa together, and abracadabra! It's magic.

OK. You don't get it. I am sorry. The magic is that this simple, spicy, satisfying dish can be anything you want it to be.

Need a snack or appetizer? Chop up the shrimp and serve it all as a dip with crispy corn chips.

Feel like a roll up your shirt sleeves and dig in casual meal? Toast some corn or flour tortillas; slice an avocado; squeeze a lime; and devour some really delicious tacos.

Want a salad? Forget all those limp lettuces. Hot, cold, or room temperature, this.is.good. Really. (And, could be served on a bed of romaine.)

Need to feed a bigger group? Whip up some rice and guacamole as sides, and nobody will be able to keep their knife and fork away.

Magic Spicy Shrimp and Corn Salad answers every need you ever had...except maybe for cake...or chocolate...BUT, it is light enough that you should still have room for dessert.

I told you. Magic.

Magic Spicy Shrimp and Corn Salad

(adapted from Cooking Light)

1 tablespoon chili powder (I used Ancho Chile Powder)

1/2 teaspoon garlic powder

1/2 teaspoon cumin

1 teaspoon kosher salt

1 1/2 pounds medium shrimp, peeled and deveined

1-2 tablespoons olive oil

juice of a lime (divided)

2 ears sweet corn, kernels cut from cob

1 pint bottled salsa (I used my Basic Canned Salsa. This is where you will really adjust the spice of the dish to your taste. Use a mild salsa or heat it up, if you like.)

1 can (15 ounces) black beans, drained and rinsed

1/4 cup fresh cilantro, chopped

Combine the first 4 ingredients in a bowl.
Add shrimp and toss to coat.
Heat oil in a large skillet over medium-high heat.
Add shrimp and saute until cooked through.
Add juice of half of the lime.
Remove the shrimp from the pan.
Add the corn; saute briefly.
Stir in salsa and beans and bring to a simmer.
Remove from heat and add the juice of the other half of the lime and the cilantro.
Depending on final dish desired, stir shrimp into corn and bean mixture or serve shrimp on top. (Serves 4.)

A Fungus Among Us

An area restaurant sautes bite-sized bits of steak with garlic, arranges them in the wells of an escargot plate, then tops with Fontina cheese and broils until ooey-gooey and melty. They serve this up with hunks of garlic bread as an appetizer. D.E.L.I.S.H. I can (and have) totally made a total pig of myself with this flavorful, cheesy dish.

When I saw a Martha Stewart recipe that topped mushrooms with this earthy Italian cheese, I knew it was for me. I wasn't mistaken.

Initially, I considered adding garlic to the mushrooms, but decided to stick with the simplicity of the original recipe. Seriously, what is easier than slicing mushrooms, topping with cheese, and broiling? Sprigs of thyme add just a hint of lemony brightness to the earthy mushrooms and nutty cheese. Simple.Perfection.

Just looking at the photos again, I want to reach into my computer monitor, grab one of those slices of baguette and dig into those inviting ramekins of warm, savory goodness. Mmmm.

Mushrooms with Fontina

(adapted from Martha Stewart)

2-3 cups cremini and shitake mushrooms, thinly sliced (I do recommend the mix of mushrooms, as the shitake have a richer flavor.)

olive oil

kosher salt

fresh ground black pepper

fresh thyme sprigs

1 cup shredded Fontina cheese

Heat oven to 450F.
Arrange mushrooms in a single layer in a shallow baking dish (or in multiple ramekins for individual servings).
Drizzle with oil, and season with salt and pepper.
Bake for 4-5 minute, until mushrooms are starting to soften.
Remove from oven and add cheese.
Strip a few leaves from the thyme and scatter over cheese; add a few whole sprigs on top.
Return to oven about 3-4 more minutes until cheese is melty and bubbly.
Serve warm with baguette for dipping. (Serves 4) 

A Dropped Ball Rolls - NYC, volume 2

The Broadway portion of our New York City trip was well planned. In fact, the trip was, in part, brought about by one friend's infatuation with Darren Criss and need (No, not want, desire, or wish. NEED.) to see him perform in How to Succeed in Business Without Really Trying. She put together a schedule for us to see three very different and extremely entertaining Broadway shows. In addition to How to Succeed, we also attended Wicked and Godspell during our brief visit. While I can't claim that I am as bitten by the Broadway bug as my friend, I do find myself (even weeks later) humming the tunes and know that if when I return to NYC, another show is a must. Witnessing that talent first hand is incredible. I recommend it to everyone. Really...even if you think you won't like it...the.shows.are.AWESOME.

As for the food portion of that New York City trip, I think I dropped the ball. No, I don't think, I KNOW I dropped the ball. I started out requesting info about various dining spots from others. They all promised to get back to me, and none did (and I didn't follow up as I should have). I started researching on my own. I became overwhelmed with the options, the desire to find perfect (for us) places, and the need to fit our nightly dining around the Broadway schedule. I became intimidated and dropped the ball. We went to New York without any definite food plans. Big fail on my part.

When we got there, we used Yelp, OpenTable, and the brochures/guides in our hotel room to locate options near to the theaters we would be visiting. We tried to search out places that were slightly different, but mostly we chose our destinations based on convenience to the theater.

Of course, sushi had to be one night's dinner. Of.course. I was really looking forward to experiencing sushi somewhere other than the Midwest. We are very fortunate to have several good sushi options available in our larger South Dakota cities. I enjoy them very much every time I visit, but something told me I had to find the "real deal" in the Big Apple. I shouldn't have listened, or I should have looked harder. I am afraid our sushi choice was sadly disappointing for me.

On first entering, the atmosphere was promising. The twinkling white lights of the birch branches outlining the restaurant seemed enchanting. Energy was high and while our reservation was early, the place filled up quickly. Our sashimi orders were good...but other than having bad fish, how do you mess up sashimi? The rolls were where the meal became lackluster for me. The rice was dry and (to my palate) underseasoned. Rolling also left something to be desired, as even my more practiced chopsticked hands had trouble holding the loose and sloppy pieces together. Overall, it was a meal. It was OK, but not great. If it were my first sushi experience, I wouldn't go back (and with all the other sushi eateries in NYC, when I do go back, it won't be back to that one). I honestly left that restaurant hoping that when we flew back to South Dakota, we would have time to stop for sushi in our big city before heading back to the prairie.

Now, I know that many of my local readers are cringing. "Sushi?" they say. "Yuck." That's OK. I am a firm believer that we don't all have to like the same things, and if you don't like sushi, there is more (of the good stuff) for me. *grin* I also have a very tame treat for you, Cowboy Sushi. (And for those of you that DO love sushi, this snack or appetizer is just a fun little departure from the usual.)

I have made these cream cheese and beef wrapped pickles for almost 20 years. The friend who originally shared the recipe called them Monkey Pods. Some call them Pickle Wraps, or just Those Pickle Things. I saw a blog calling them Cowboy Sushi and since I do dearly love all things sushi, decided that should be the name for me.

There are variations of these made with deli ham and with dried beef, but there is something about the seasoning of the processed slices of Buddig Beef that (I think) really complements that pickle and cream cheese. (Don't send me hate mail about that deli meat choice, please.) These couldn't be further from real sushi, but I don't care. I like both a good Dragon Roll and Cowboy Sushi On My Plate.

Cowboy Sushi

(with naming rights going out to The Good Wife)

1 jar of dill pickles (whole)

cream cheese, softened

2-3 packages Buddig Beef (or dried/chipped beef or deli ham)

Remove several pickles from the jar and pat dry with paper toweling.
Arrange a slice of deli meat on a cutting board (also pat dry, if damp).
Carefully (really...it tears pretty easily), spread softened cream cheese over the slice of deli meat.
Place a whole pickle on one side of the cream cheese topped deli meat and carefully roll the meat around the pickle.
Refrigerate until firm (about an hour).
Slice in 1/2 to 1-inch thick portions.
Serve as an appetizer or snack.

If Football Is Your Thing

Today, I have a post up at South Dakota Magazine. There, I am sharing an incredibly easy and delicious recipe that would be perfect for your Super Bowl party. Love pepperoni pizza? Love bread? Combining the two into a toasty, melty, gooey Pepperoni Pull-Apart Bread is a winning touchdown.

I also have you covered if the game goes into over-time and you need more snacks. Bloomin' Onion Bread was born of a love of Outback's Bloomin' Onions and, well duh, bread. I have adapted the recipe slightly to incorporate the seasoned butter that really makes Dine and Dish's Oven Ham Sammies so yummy. That butter takes these cheesy, toasty hunks of bread flying past the 50-yard line.

 Pepperoni Pull-Apart Bread is kicking off

at South Dakota Magazine.

(While you are there, spend some time checking out the rest of their site.
They really are South Dakota's cheerleaders.)

Bloomin' Onion Bread

(adapted from The Changable Table and The Girl Who Ate Everything,
with additions from Dine and Dish)

1 unsliced loaf sourdough bread
12-16 ounces Monterey Jack cheese, shredded
1/2 cup butter, melted

1/2 tsp ground mustard

2 teaspoons poppy seeds
2 teaspoon onion flakes
1 teaspoon Worcestershire sauce
1/2 cup finely diced green onion

Preheat oven to 350 degrees.
Carefully, cut the bread in a crisscross fashion, lengthwise and width-wise without cutting through the bottom crust.
Place bread on a foil-lined baking sheet and stuff cheese between cuts.

Combine butter, ground mustard, poppy seeds, onion flakes, and Worcestershire sauce.

Drizzle over bread, coating the crust and any exposed cut edges of the bread.

Wrap loaf completely in foil and bake at 350 degrees for 15 minutes.

Unwrap and bake 10 more minutes, or until cheese is melted.

Soup and (fill in the blank)

The local school almost always serves cinnamon rolls with their chicken noodle soup. I pack my lunch when I hit the classrooms as a substitute, but that pairing still has worked its way into my mind. When I make chicken noodle soup at home, I want cinnamon rolls for dessert.

I also like to enjoy cornbread with my chili, quesadillas with chicken tortilla soup, and of course, grilled cheese with tomato soup. Vegetable beef soup begs for pie for dessert. Thick and creamy soups like Fresh Pea Soup or a pureed squash or pumpkin soup scream for the crisp crunch of a salad at their side.

When I plan a menu of soups for the shearing crew at the farm, I usually fall back on the old stand-bys of chili and Potato, Bacon, and Green Bean Chowder. Corn muffins and/or garlic bread of course make their way to the table, and I also put together a veggie tray with Dill Dip to round out the meal.

I have made a variety of dips throughout my culinary experiences, but always come back to the clean simplicity of Dill Dip.  Those packaged ranch dips don't seem to agree with me. (Can you say, "BUURP?") This dip is really delightful with fresh dill from the garden, but a good quality dried version works during the winter months. (However, beware...if you are paying 99 cents for a seasoning, it is probably mostly dust and will taste that way...not that all herbs and spices need to be expensive.) Grating the garlic and onion with a microplane allows the flavors to easily blend through the creaminess. This dip tastes fresh and not heavy and is a perfect pairing for vegetables, with or without soup on the side.

Dill Dip

(adapted from Food.com)

16 ounces sour cream

1 cup mayonnaise

1/2 cup onion , grated with a microplane

1-2 cloves garlic, grated with a microplane

3 tablespoons dill (fresh is best, but a good quality dried works)

3 tablespoons parsley (FRESH, or don't bother. Dried parsley is just color, not flavor.)

1 tablespoon seasoning salt

1 teaspoon pepper

Combine all ingredients together.
Chill for 3 hours (or more) to meld.
Serve with fresh vegetables of your choice.

Fridge Friday: Episode 22

It is the eve of New Year's Eve. The end of 2011. This has been a roller coaster of a year...actually the past couple of years..., and I am looking forward to ringing in the new year with a nice, quiet evening at home. 

That means, I will cook. It also means I need to look inside the fridge. Why not resurrect Fridge Friday and bring you along?

See that package of ground pork on the left of the bottom shelf? It will work perfectly to make Sweet and Sour Pork Sliders. I recently added Easy Chinese: San Francisco to my DVR rotation, and these sliders caught my attention. I think a sweet, but slightly spiced little sandwich is suited perfectly to any New Year's Eve celebration (quiet, or not).

It will be easy to slide into 2012 with Sweet and Sour Pork Sliders On My Plate. Happy New Year!

Sweet and Sour Pork Sliders

(adapted from Easy Chinese: San Francisco)

MEATBALLS:
1 pound lean ground pork
1 pound Jimmy Dean sausage
2 tablespoons soy sauce
2 tablespoons rice wine vinegar

2 heaping teaspoons cornstarch

2 teaspoons sesame oil

4 cloves garlic, finely minced

2 eggs, lightly beaten

2 green onions, chopped

pinch of salt

freshly ground black pepper

1/4 -1/2 cup Panko bread crumbs

Peanut Oil

SAUCE:

1 cup hoisin sauce

3 tablespoons honey

1 tablespoon peeled and grated fresh ginger

1/2 cup pineapple juice

1 teaspoon chili oil

SLIDERS:

32 Hawaiian-style sweet rolls

shredded romaine lettuce

cucumber slices

cherry tomatoes, halved

In a large bowl, combine all ingredients except peanut oil.
Divide the mixture into 16 portions and form 16 (slightly larger than golf-ball-sized) meatballs.
Set aside in the refrigerator to chill and firm slightly.
Preheat oven to 350F.
Heat enough oil for frying (about 1/4-inch, or so) in a large wok, skillet, or braising pan over medium-high heat.
Fry the meatballs (in batches, if necessary) until golden brown in the hot oil. (Just sear to seal in juices; the meatballs will finish cooking in the oven.)
When browned, transfer meatballs with a slotted spoon to a rack placed over a baking sheet.
Place baking sheet of meatballs into the preheated oven to continue cooking through and heated to 165F.
Combine sauce ingredients in a large wok, skillet, or braising pan.
Bring to a simmer; add meatballs and toss to coat with sauce.
To assemble sliders, cut each meatball in half; split Hawaiian-style rolls; arrange shredded lettuce and cucumber slices on bottom of roll; add half of a meatball; top with remaining bun; spear half of a cherry tomato with wooden pick; and insert into slider to hold it together. (32 sliders)