Out Like a Lamb

At the farm, the fences have to be strong, have woven wire at the bottom, and be multi-strand in order to keep the sheep from getting out of their pens.

At home, I think we might have to implement the same fencing process. The girls, Tabby and Jenn, have managed to dig and push under our chain-link fence twice in the two months since they have joined our home.

I think their hobby is to break out like a lamb.

Don't they know that outside the fence their chance of getting a home-cooked meal is limited? Of course, there are more squirrels and rabbits to chase, but what about yummy lamb burgers topped with sweet caramelized onions and tangy bleu cheese? Surely, these juicy hunks of lamb would keep them from wanting out?

 Lamb Burgers with Sweet Caramelized Onions

and Bleu Cheese

(adapted from Cooking Light)

1 tablespoon olive oil

1 large onion, sliced thinly

1 teaspoon brown sugar

pinch of red pepper flakes

1/2 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper

1 pound ground lamb

2 tablespoons onion, minced

2 tablespoons parsley, chopped

4 hard rolls

4 tablespoons bleu cheese, crumbled

Heat oil in a large skillet. 
Add onion and sugar to the pan; cook on low for about 10 minutes, stirring frequently.
Add 1/4 teaspoon salt.
Cook about 8 more minutes, or until tender and caramelized, stirring occasionally.
Keep warm.
Preheat broiler.
Combine remaining salt, pepper, ground lamb, minced onion, and parsley in a large bowl.
Divide lamb mixture into 4 patties, about 1/2-inch thick.
Arrange patties on the rack of a broiler pan that has been sprayed with cooking spray.
Broil 3 minutes; flip patties. 
Broil 3 additional minutes until browned on both sides.
Remove from oven and allow to stand for 3 more minutes.
Broil buns, cut sides up for about 2 minutes, until toasted.
Place lamb burgers on the bottom halves of the buns.
Top with caramelized onions and sprinkle with crumbled bleu cheese.
Cover with top halves of the buns. (Serves 4.)

Baby's Got the Blues

I started this post yesterday and was feeling quite down. Hubs and I don't have children, but do have 2 miniature dachshunds. Those pups love us, and we love them. Ace and Sissy are our family.

During a routine vet appointment a few months ago, Sissy was diagnosed with a significant heart murmur. At the time, I acknowledged the doctor's concern and noted the symptoms he listed as possibilities. However, a real issue seemed far off as she continued to tear around the yard, roll in the leaves, chase her brother, bark at the neighbor kids, cats, and squirrels, and insanely lick my toes every time she passed me at my desk.

Since then, there were a few episodes of lameness in her front leg and some heavy panting after exertions, but our lively Sissy was for the most part, still her wild, crazy, and very vocal self.

Until this weekend.

Late on Friday night, Sissy did her usual charge up the stairs to her kennel at bed time. When I caught up with her, I found her hind legs frog-legged behind her as she sprawled helplessly on the floor. She was dazed, breathing heavily, and lethargic. Her whole body shook as she attempted to take in air. After a bit, she did seem more coherent, but her breathing remained labored. Even though we had experienced the trauma of spinal issues with our first dachshund, Rudy, it was, honestly, quite scary...especially as the heaving with every breath continued into the next day.

Saturday, there was was a call to the vet and meds followed by an emergency trip on Sunday when Sissy still gasped for each breath. New meds have been started to help alleviate the fluid that the congenital heart failure has caused to build up around her heart and lungs.

Yesterday, when I started this post, our little lady still didn't have any energy and hungrily gulped for the oxygen her body needs. I was blue. Very blue.

However, after a worry-filled but calm night, she was much better this morning. The diuretic means she is making frequent trips out through the puppy door, and with each trip, she seems a bit more herself. Earlier today, she was barking her fool head off at a piece of trash the wind had blown into the fence. While there is no cure for her condition, I do think this is a sign that we are on the mend.

It hurts to see the baby of the house struggle. I feel helpless, but will do my best to make her comfortable and ease her suffering. I owe her that and so much more.

Bleu Cheese Dressing

1/2 cup sour cream
1/2 cup mayonnaise

juice of one lemon

a healthy squirt of Agave syrup (about a tablespoon)

a splash or so of Half and Half (or milk)

Kosher salt

freshly ground black pepper
1/2 cup bleu cheese, crumbled

Combine sour cream, mayonnaise, lemon juice, and Agave syrup.
Whisk in just enough Half and Half (or milk) to develop the desired salad dressing consistency.
Season with salt and pepper.
Crumble bleu cheese into the dressing and stir to combine.
Cover and refrigerate at least 4 hours for flavors to blend.

Snobbery, Salad, and Bread Sticks

This past week a restaurant review from Grand Forks, ND became an internet sensation. 85-year-old Marilyn Hagerty submitted an earnest look at a newly opened and very popular hot spot, The Olive Garden.

I have to admit that my first response was to snark. Chain restaurants are not my thing. I honestly try to avoid them. There was a time that I was all about Red Lobster, Olive Garden, and Applebee's. Over time, I have evolved and my tastes have shifted. My snarky, snobby side wanted to claim that I was now better than all that.

Bullsh*t. (sorry, if that seems too bluntly harsh for you) 

Nobody is "better than all that." Some people are snobs, but that doesn't make them better. Ever.

I don't want to be a snob. Ever.

We all come from different backgrounds, have different tastes, experiences, abilities, finances, and even desires. Snobbery about food is, in a word, ridiculous. Of course, we all want healthy options that taste great, but snarking about a restaurant review doesn't do anything positive to accomplish that. There is nothing wrong with an enthusiastic review for The Olive Garden. There is nothing wrong with enjoying a meal out, even at a chain restaurant.

While it won't be my first choice, I will more than likely visit an Olive Garden again some day. I seriously do enjoy their salad and bread sticks. The vinaigrette is perfect with the crisp greens. The bread sticks are soft, warm, and garlicky without making you feel like a you have the breath of the dead after eating them.

Caesar Salad Pizza reminds me a bit of an Olive Garden salad and bread sticks. Brushing the golden, grilled pizza crust with homemade Caesar dressing imparts great flavor. Topping that grilled crust with a light and fresh salad makes a delectable, simple meal.

Use a dough recipe that you love. A soft and chewy crust can be folded over the salad like a taco (or a New York slice). A crispy crust can be held like a cracker with a garden topping. Thicker crusts might need a knife and fork.

Make Caesar Salad Pizza your own based on your own tastes, experiences, abilities, and desires. Enjoy what you love. Forget the critics and the snarks. Don't be a snob. Ever.

Caesar Salad Pizzas

(adapted from Everyday with Rachael Ray)

1/2 cup grated Parmesan cheese

1/4 cup olive oil

1 clove garlic

juice of 1/2 of lemon

1 canned anchovy fillet

1 pound refrigerated pizza dough (or your favorite recipe)

4 cups romaine lettuce, shredded

1/2 - 3/4 cup cherry tomatoes, halved

Preheat grill to medium-high (we love charcoal, but gas is good, too).

In a food processor or blender, puree the Parmesan, olive oil, garlic, lemon juice, and anchovy.

Divide the pizza dough into 4 portions.

Rub the dough with a little (additional) olive oil, and press to a uniform thickness.

Place dough on the grill, cover, and cook until browned on one side (about 3-4 minutes).

Turn dough and grill until cooked through (about 3 more minutes).

Brush one side of each pizza with the anchovy dressing.

Toss the lettuce and tomato with remaining dressing.

Top the pizza crusts with the salad. (Serves 4.)

Fridge Friday: Episode 21

Instead of opening my fridge today, I am going to take you back in time to Wedgie Wednesday. 

Yes. That is a brand new upright freezer. Yes. It is wedged into the stairs leading to the basement of my old house. After 3 hours of 2 delivery men straining and lifting and pushing and shoving, a 30 mile round trip to get different tools to remove the door, and my husband coming home from the farm to saw apart a portion of the stairs, the freezer was finally in place in my basement. Delivery complete. 

After the drama of my range purchase (I really need to blog about that some day), the tears with my washer and dryer, and the frustration of the new fridge, I don't know why I thought it would be easy to replace my old freezer. I think I am doomed to tragic appliance acquisitions.  

Let's just be glad that Wedgie Wednesday is behind us. A wedge of Tomato and Bleu Cheese Tart would be the perfect comfort to make me forget all about appliances. Topped with some of the first ripe Roma tomatoes from my garden and bursting with the earthy tang of bleu cheese, this tart is wonderful served with a lightly-dressed green salad and a glass of crisp white wine. Yes. The drama is forgotten already. Appliances? What appliances?

Tomato and Bleu Cheese Tart

(adapted from Every Day with Rachael Ray)

One Pillsbury Refrigerated Pie Crust

1 tablespoon olive oil

kosher salt

fresh ground black pepper

1 cup of cottage cheese (I used whole milk)

1 egg

1 cup bleu cheese, crumbled

3-4 medium tomatoes, sliced thinly

Preheat the oven to 400.
Unroll the pie crust and press into a 9-inch tart pan.
Prick the bottom of the dough with a fork, brush with the olive oil, and season with salt and pepper.
Bake for 10 minutes.
In the food processor, pulse the cottage cheese until it is smooth.
Add the egg and process until combined.
Remove the blade from the processor and crumble the bleu cheese into the creamy mixture.
Stir to combine.
Spoon the cheese mixture into the tart shell.
Top with the tomato slices.
Season with salt and pepper.
Bake for 25 minutes.
Allow to cook for 5-10 minutes before slicing. (Serves 4-6)

Don't Give Your Wife a Vacuum Cleaner for her Birthday

Let's face it. In the married world, you show an interest in something and suddenly it becomes fair game for gift giving occasions. However, just because I like my rugs to be dog hair free, doesn't mean that I will be doing the squealing happy dance over unwrapping a vacuum cleaner on my birthday. Thankfully, my Hubs has (kinda) got this. There are times when appliances have been draped in paper and ribbon, but usually they were appliances that I specifically requested. I have over the years pointed out a beautiful Cuisinart food processor when wandering before Christmas and then found it under the tree, picked out my own Kitchenaid mixer as a birthday gift after months of agonizing about the color and other features, and been delightedly surprised by a waffle iron under the tree. Yes, I did say "delightedly surprised by a waffle iron under the tree." It was an awesome gift that totally did take me off guard.

We hadn't been married long and had a ritual of pancakes on most Sunday mornings. (It is sad that chores at the farm have long since killed this tradition.) Almost every time that we made pancakes together, I lamented that I missed waffles. I had grown up on waffles made in an ancient waffle iron with a cloth-wrapped electrical cord. I loved butter and syrup in every one of the little squares. I was gleeful of the crisp crust and tender center of the waffles. Pancakes were good, but they weren't waffles. With the gift of a waffle maker, I could make beautiful waffles.

The other day, I was flipping through recipes I had torn from magazines and rediscovered a Rachael Ray treat. Potato, Sausage, and Cheese Waffles are not the light, fluffy, crispy waffles of my childhood, but are a super hearty meal. I have made them a couple times, and I must stress that you need to use FLAVORFUL ingredients. I liked the results much better when I grated a sharp cheddar and used a garlicky, fennelly Italian sausage versus the time I threw them together with breakfast sausage and shredded cheddar from a bag. Both plates of waffles were good, but using superb ingredients that could stand well on their own did make a HUGE flavor difference.

Hubs was ambivalent about the Ketchup Maple Syrup, but I really liked the citrus-like bite that the tomato added to the sweet syrup. I thought it was a perfect balance to the potato waffles. (Don't you add ketchup to your hash browns?) But, if you are leery, just drizzle on your favorite maple syrup. Either way, Potato, Sausage, and Cheese Waffles are something that I would like on my birthday. (hint. hint.)

 

Potato, Sausage, and Cheese Waffles

(adapted from Every Day with Rachael Ray Magazine)

1 link FLAVORFUL Italian sausage, casing discarded ...or try some of Jimmy Dean's Spicy Sausage

1 baking potato, grated and excess water squeezed out

4 tablespoons butter

1 3/4 cups flour

1 tablespoon baking powder

1/2 cup shredded sharp cheddar cheese

1 tablespoon chopped flat-leaf parsley

1 1/4 teaspoons salt

1 1/4 teaspoons pepper

2 cups milk

2 large eggs, lightly beaten

In a medium skillet, cook the sausage over medium-high heat, breaking it up with a fork until crumbled.
Add the potato and butter, lower the heat and simmer until the butter is melted and potatoes are tender, about 5 minutes.
Remove from the heat and let cool, about 10 minutes. 
In a large bowl, whisk together the flour, baking powder, cheese, parsley, salt and pepper.
Stir in the milk and eggs until smooth.
Stir in the sausage-potato mixture.
Using a waffle maker, cook the waffles according to the manufacturer’s directions. (Makes 8-10 waffles depending on waffle maker)

Ketchup Maple Syrup

1/2 cup ketchup

1/4 cup maple syrup

Whisk to combine ingredients.
Heat in microwave 20-30 seconds.
Serve warm over waffles.

Standoff

For almost a month, there has been a standoff going on in my home. This contest of wills and power is deadlocked. I have stood strong. I have prevailed. So far...the Cadberry Creme Eggs have not won.

I purchased 2 (TWO!) 4-packs (FOUR-PACKS!) of these chocolate-covered, creamy, little indulgences on March 20th. The packages remain intact. I haven't opened the cardboard box or peeled back the foil wrapping. I haven't broken through the melt-in-your-mouth milk chocolate to the rich, creamy fondant center. I haven't tasted decadence. Yet. The standoff remains.

To distract myself from those sinful little Easter orbs, I am making my version of an Ina Garten favorite, Baked Eggs with Herbs and Cheese. I think that eggs baked in cream and butter and topped with herbs and grated cheese are the sinfully delightful, savory version of Cadberry Eggs. Rich, creamy, wonderful. Perfect to distract me from those chocolate pleasures hidden in the back of the cupboard. For now...

Baked Eggs with Herbs and Cheese

(adapted from The Barefoot Contessa)

1/4 teaspoon minced fresh garlic

1/4 teaspoon minced fresh thyme leaves

1/4 teaspoon minced fresh rosemary leaves

1 tablespoon minced fresh parsley

1 tablespoon freshly grated Parmesan

4 extra-large eggs

2 tablespoons heavy cream

1 tablespoon unsalted butter

Kosher salt

freshly ground black pepper

Preheat oven to 425.
Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside.
Carefully crack 2 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)
Place 2 individual gratin dishes on a baking sheet.
Add 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place in oven for about 3 minutes, until hot and bubbly.
Quickly, but carefully, pour 2 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper.
Return to the oven for approximately 8 minutes (check after 4 and adjust accordingly), until the whites of the eggs are almost cooked.
Adjust oven temperature to BROIL and continue cooking the eggs for 1-2 more minutes.
The eggs will continue to cook after you take them out of the oven.
Allow to set for 60 seconds and serve hot with toasted bread. (Serves 2)

Ye Ole Sandwich Shoppe

Sunday seemed to be sandwich day here. After preparing the New York Breakfast sandwiches for our brunch, I then decided that a steak sandwich would be just the ticket for dinner. I wasn't into the Philly version loaded with onions, peppers, and cheese. I wanted something more simple, with bold flavors and a few fresh veggies. A recipe borrowed from Rachael Ray fit my desires.

Rachael is known for simple recipes, and Grilled Steak on Bleu Cheese Biscuits couldn't be easier. The biscuits start with a mix, and the marinade for the steak only takes 10 minutes. Thin slices of fresh onion and tomato add lightness, and a dollop of sour cream balances the boldness of the flavor of the bleu cheese. It's the kind of sandwich that makes your mouth crave another bite. Served with Roasted Green Beans for a complete meal, nobody will be complaining about a sandwich supper when Grilled Steak on Bleu Cheese Biscuits lands On My Plate.

Grilled Steak on Bleu Cheese Biscuits

3 cloves garlic, minced
2 tablespoons Mc Cormick's Montreal Steak Seasoning
1 tablespoon Worcestershire sauce
salt
fresh ground pepper
3 tablespoons extra-virgin olive oil
2 lbs flank steaks (I used flat iron steak.)
1 (8 ounce) package Jiffy buttermilk biscuit mix
1/2 cup blue cheese, crumbled
1 tomato
1/2 red onion
1 cup fresh baby spinach leaves
4 tablespoons sour cream

Preheat the oven to 450.
Preheat a grill pan or outdoor grill to high heat.
Mix together the garlic, grill seasoning, Worcestershire sauce, salt, and pepper. Whisk in the extra-virgin olive oil. Pour into a glass dish.
Add the steak and coat it evenly in the marinade. Let it stand for 10 minutes.
While the steak is marinating, prepare the biscuits. Place the biscuit mix in a bowl, add the blue cheese crumbles, and mix with a fork to distribute.
Add water, according to the package directions. Once combined, dump the biscuit mix out on a cutting board, adding flour to the board to prevent sticking.
Using fingertips, press out the mix into a 1-inch-thick square. Divide the square with a knife into 4 squares.
Arrange the biscuits on a foil-lined cookie sheet and bake for 10 to 12 minutes, or until the biscuits are cooked through and the bottoms are golden brown. Remove from the oven and let cool.
Grill the steak for 6 to 7 minutes on each side or to your preferred doneness.
Remove the flank steak from the grill and let rest for the juices to redistribute before slicing.
Thinly slice the tomato and red onion, coarsely chop the spinach.
To serve, thinly slice the rested meat on an angle, cutting against the grain. Split each of the four biscuits in half.
Arrange a slice or two of tomato and some of the rings of the onion on the bottom of each biscuit. Season the tomatoes with salt and pepper. Top with some of the sliced steak.
Top that with a dollop of sour cream and a little of the chopped spinach. Set the biscuit top in place. (Serves 4)

Wedges

Wedges have been popular in footwear this past year, and even with ballet flats skimming into the spotlight, wedges continue to hold our attention. Last summer, I picked up a couple of pairs of wedgie sandals. This past fall, I found loafer styles with this comfy, easy on the feet heel. And, of course, I had to wedge a new pair of boots into my closet for winter. Wedges have been the rage with me. Tonight, they jumped right up onto the dinner table and onto my plate.

I started my dinner with a crisp wedge of iceberg lettuce drizzled with blue cheese dressing and a scattering of chopped green onions and fresh ground pepper. I might have mentioned before that I love blue cheese. It's creamy, rich taste is a perfect complement to the clear, freshness of the lettuce. It is also a perfect sauce on my main course, a wedge of Buffalo Chicken Pizza. Blue cheese dressing, spicy-hot chicken, and gooey, melted cheese top my favorite ready-made thin crust for an incredible pizza. I would wedge this meal onto my plate any day.

Iceberg Wedges with Blue Cheese Dressing
½ cup sour cream
½ cup mayonnaise
2-3 tablespoons lemon juice
½ cup blue cheese, crumbled
2 scallions, sliced
fresh ground black pepper
1 head iceberg lettuce

For dressing, combine sour cream, mayonnaise, and lemon juice in a bowl and mix well.
Stir in cheese, cover with plastic wrap, then refrigerate for at least 4 hours.
To serve, core head of lettuce and cut into 4 large wedges, spoon dressing over it, sprinkle with scallions, and season generously with pepper.

Buffalo Chicken Pizza
3 boneless, skinless chicken breast halves, cooked and cubed
2 teaspoons butter, melted
¼ - ½ cup hot sauce, to taste (I like Frank’s Red Hot)
1 - 2 cups blue cheese salad dressing
1 prepared thin and crispy pizza crust
1 (8 ounce) package shredded mozzarella cheese

Preheat oven to 425 degrees F.
In a medium bowl combine the cubed chicken, melted butter and hot sauce.
Mix well.
Spread salad dressing over crust, then top with chicken mixture, and sprinkle with shredded cheese.
Bake in preheated oven until crust is golden brown and cheese is bubbly, about 5-10 minutes.

Tannenbaum and Bleu Cheese Tantamount?

O Christmas tree, O Christmas tree, Much pleasure doth thou bring me!

Hubby and I put aside all the responsibilities and demands on our time today. We took a road trip and purchased our fresh Christmas tree. I can't begin to explain how much I love having a fresh tree each year. It just isn't Christmas without it. My allergies act up, it is a hassle to find time to travel to choose the perfect one, and daily watering and cleaning up the dropped needles are not chores that I enjoy, but I love having a fresh tree and find it all to be very much worth every supposed hassle. It is a tradition that I treasure.

I usually decorate 4 or 5 other trees of various sizes and shapes that are scattered around our home, but the fresh tree has the place of honor in front of the living room window and is the first thing noticed by my holiday guests. We don't bring it into the house until mid-December to help prevent so many dry needles, but it (and all holiday decorations) usually stay up through Epiphany. I am always sad to see the twinkling lights and sparkly ornaments be put back into their boxes at the end of the Christmas season. Of course, this season, I am slow on getting the decorations out and up in the first place. The kitchen painting project is still on-going with me continuously being pulled away before I can accomplish much painting. Much to hubby's horror, I have joked that since I haven't had my decorations up since Thanksgiving (as is my usual plan), I will just have to leave them up through all of January. He vows that this won't be the case. It is still fun to tease him.

During our outing today, we stopped at Ruby Tuesday for a late lunch. After scanning the menu, I decided that my tastebuds wanted something with a little kick and ordered the Buffalo Chicken Sandwich. It was good...but, not as good as my own. Their bleu cheese dressing was very good, though. Just as I wouldn't want to face Christmas without my fresh tree, a Buffalo Chicken Sandwich is nothing without good bleu cheese dressing. However, I am the only one singing of the pleasures of bleu cheese in our home. Hubby is not a fan. As if the threat of constant Christmas decoration wasn't enough, I attempted to terrorize him further by offering to lick every drop of the savory dressing from the little condiment dish. I restrained myself, but am thinking that I should add my own Buffalo Chicken Sandwich to our menu once my kitchen is restored.

Buffalo Chicken Sandwich

4 boneless skinless chicken breasts
½ cup bleu cheese salad dressing
¼ cup flour
¼ cup butter, melted
2 tablespoons hot pepper sauce
1 cup spinach leaves
4 deli rolls, split and lightly toasted

Place chicken between layers of plastic wrap or waxed paper.
Pound lightly with rolling pin or meat mallet to flatten.
Place 3 tablespoons blue cheese salad dressing in shallow baking dish.
Coat chicken lightly with dressing; dip in flour to coat.
Melt butter in a large skillet over medium heat.
Add chicken to skillet Cook, 5 minutes on one side to brown Cook 5 minutes on the other side to brown.
When cooked through, remove chicken from skillet.
Drain butter from skillet except for 1 tablespoon; add hot pepper sauce and stir to mix with butter.
Return to heat and add chicken.
Cook chicken 2 minutes on each side in pepper sauce.
Serve chicken on toasted buns with spinach leaves.
Serve blue cheese dressing on the side. (Serves 4)