December 2007 - Cheese Fondue

Semi-Traditional Swiss Cheese Fondue

I lived in Switzerland for a couple of years during the late 1990’s and each winter I would get treated some fantastic fondue dinners. Over the years I naturally developed my own personal preferences regarding what makes a really good cheese fondue.

I call this a “semi-traditional” recipe because most Swiss cheese fondues are made with white wine instead of beer. However, I always thought that fondue made with white wine had an unusual after-taste, so, for me, this recipe was a welcome change. It’s also not entirely traditional because I like to add various fruits and vegetables to dip in the fondue instead of just using chunks of bread. You can change the recipe to add whatever items you think would be good to dip in a pot of piping-hot cheese…but trust me on the pineapple and potatoes recommendation discussed below!

This recipe is based on one that was given to me by some of the best people I have ever met, the Pelly family. I spent some of the most memorable nights of my mission sitting around the Pelly’s dining table, eating great food, listening to good music and taking part in some lively, and always entertaining, discussions. And while Switzerland may be a long way away from where I live now, I always seem to be able to get back there pretty quickly by whipping up a batch of Pelly’s cheese fondue. Although not entirely traditional, to me, this recipe is Switzerland in a pot.

NOTE: This recipe can be made in a large, ceramic fondue pot or non-stick electric fondue pot, whichever you prefer or happen to have handy. The instructions outlined below are for a ceramic fondue pot that is designed to be used on a stove and then transferred to a Sterno burner in the middle of the table to keep warm while eating. A few minor changes will need to be made if using an electric pot.

Should easily serve six hungry people

Ingredients:
1 garlic clove, cut in half
24 oz. beer (I usually get Miller High Life because it’s cheap and does not overpower the cheese)

8 oz. apple beer (optional)
1 pound Emmentaller cheese, grated
1 pound Gruyere cheese, grated
½ pound of either aged white cheddar, appenzeller or vacherin cheese, grated (optional)
2 tablespoon cornstarch, set aside
2 tablespoons cornstarch, dissolved in ½ cup cold water
Generous squeeze of lemon juice to taste
Ground black pepper and nutmeg to taste

Dipping items:
1 loaf of rustic, crusty bread, cut into 1-inch cubes
2-3 pounds boiled Yukon Gold or Red potatoes
1 can of pineapple chunks, drained

Optional dipping items:
Steamed broccoli or cauliflower florets
Grilled bratwurst, sliced into 1/2-inch pieces
Apples or pears, cut into 1-inch pieces

Cooking instructions:
Step 1: Rub garlic all over the interior of the fondue pot. Place garlic, beer, apple beer, lemon juice, black pepper and nutmeg in fondue pot and bring to a boil on stove over medium-high heat. Reduce heat to medium and simmer for approximately 5 minutes, stirring occasionally.

Step 2: Mix the grated cheeses and 2 tablespoons of cornstarch together in a large bowl. Add cheese to fondue pot, one handful at a time, waiting a few minutes until melted. Stir constantly in a figure-8 pattern to incorporate the cheese. Repeat process until all cheese has been slowly added.

Step 3: Once all cheese has been added, continue to stir and let simmer for a few minutes to make sure everythinig is combined. Use the cornstarch and water mixture to bring the fondue to the desired consistency, adding a little at a time and letting the mixture come back up to a boil before adding more. Add additional black pepper and nutmeg to taste.

Step 4: Transfer pot to table and place over a low heat source (like a Sterno burner that is typically used for buffet warming trays) so that it maintains a gentle simmer during the meal.

Step 5: Dip your bread, potatoes, pineapple and other items into cheese and enjoy. Stir cheese occasionally throughout the meal adding additional apple beer, lemon or pineapple juice if the mixture starts to get too thick. Based upon my experience, the best way to enjoy fondue is to place a piece of pineapple with either a piece of bread or potato on the fondue fork and then dip them completely into the cheese. Just try it and you’ll become a believer too!

NOTE: Take care to ensure that an even, golden-brown crust is forming on the bottom of the pot, being mindful of the temperature on heat source so that the cheese does not begin to burn. The Swiss consider this to be a delicacy and is generally peeled off the bottom of the pot and shared with the guests at the conclusion of the meal.

November 2007 - Brined Roast Turkey

Brined roast turkey with pan gravy

This turkey takes a bit of preparation because you have to start the brine the day before and let the turkey sit in it overnight. You will also need to come up with a way to keep the turkey cool during the brining process (which can be difficult if you don’t have room in your refrigerator or if there isn’t snow outside). However, once you get everything sorted out, it is definitely worth the effort because the brine and herb-butter rub will help give the turkey a fantastic flavor that is hard to achieve otherwise.

I have modified a couple different recipes that I found to come up with what I think is the best brined roasted turkey recipe on the planet. Once you try this recipe you will have a hard time going back to an ordinary roasted turkey. There are a bunch of recipes for brine that are less complicated (i.e. a basic mixture of water, salt and sugar), but I would recommend following this recipe for at least the first time you make it because the ingredients listed below really add a unique flavor to both the turkey and the gravy.

NOTE: Invest $20-30 in a probe-style thermometer that you can leave in the turkey as it roasts. They usually come with a monitor that you connect to the probe so you can keep an eye on the temperature on the outside of the oven. This will also help you coordinate the timing of all the other Thanksgiving food items, setting the table, etc. because you can see how close the turkey’s temperature is to being done and will keep you from overcooking and drying out the bird.

Brine:
1 gallon water
1/2 ounce ground cloves
1/2 ounce ground ginger
4 ounces cracked black peppercorns
12 bay leaves
1 pound coarse kosher salt
24 ounces honey
24 ounces maple syrup

Turkey:
1 whole, 12-18 pound turkey, thawed, with giblets and neck removed
1 stick butter, room temperature
2 teaspoons garlic, minced
1 teaspoon fresh rosemary leaves, finely chopped
2 teaspoons fresh sage leaves, finely chopped
2 apples, quartered and cored
2 onions, peeled and quartered
1 fresh rosemary sprig
6 fresh sage leaves
Olive oil, for drizzling
1 cup carrots, diced
1 cup celery, diced
1 sprig thyme
1 tablespoon flour
Salt and pepper
1 turkey roasting bag

Pan gravy:
Strained roast pan drippings
2 to 4 cups chicken stock
4 tablespoons cornstarch
2 cups cold water
Salt and pepper

Brining the turkey:
Step 1: In a large stockpot, bring ½ gallon of water, cloves, ginger, black peppercorn, bay leaves and salt to a boil. Lower to a simmer and stir in the honey and maple syrup until well blended. Turn off heat, add remaining ½ gallon of water (preferably ice-cold to speed up the cooling process) and allow mixture to cool to room temperature.

Step 2: Rinse the turkey inside and out with cold tap water. Reserve the neck and giblets for pan gravy, if desired. Place the turkey in a clean, extra-large, heavy-duty bag (i.e. food-grade garbage bag or similar) and pour the brine into the bag. Put ice in the bottom of a cooler (or 5-gallon bucket if it is cool enough outside) and then place bag on top of ice. Position the turkey and bag to make sure it is entirely covered with brine. (Note: a large, round drink cooler works well if the turkey is small enough to fit inside because the round drink cooler will keep the bag in a good shape so the turkey stays fully immersed in the brine and it will help keep the brine at a cool temperature.) Remove as much air out of the bag and seal it with a twist tie or knot. Cover top of bag with ice and marinate overnight. Turkey needs to stay as cool as it would be in the refrigerator during the brining process (36-40 degrees).

Roasting the turkey:
Step 1: Preheat oven to 325 degrees F.

Step 2: Remove turkey from brine and rinse thoroughly with water. Mix together the butter, garlic, chopped rosemary, and chopped sage leaves to make a compound butter. Using your hands, loosen the skin from the breast by gently inserting your fingers between the skin and the meat. Rub the compound butter underneath the skin, spreading evenly over entire breast. Repeat same technique for both legs. Insert 1 of the apples and onions, whole rosemary sprig and whole sage leaves into the cavity of the turkey. Tuck the wings back and under the turkey. Using kitchen twine, tie the legs together. This will make a compact shape and will create a great presentation. Drizzle the turkey with olive oil and rub it into the skin.

Step 3: Place the carrots, celery, 1 apple and 1 onion, in the bottom of roasting bag. Shake 1 tablespoon of flour in the roasting bag and then place the turkey inside the roasting bag on top of the vegetables. Cut a couple holes in the top roasting bag to prevent it from bursting. Tent the turkey loosely with aluminum foil and roast at 325 degrees F until it has reached an internal temperature of 160-165 degrees F in the thickest part of the breast (may be 2 1/2 to 4 hours depending on size). Also check the inside of the drumsticks and thighs to verify they have also reached a safe temperature range.

Step4: Transfer turkey to a platter, cover with aluminum foil and allow to rest for 20-30 minutes before carving.

Preparing the pan gravy:

Step 1: Strain the roasting pan drippings and transfer to stock pot. Add 2 to 4 cups of chicken stock to the drippings if additional liquid is needed to make enough gravy (for mashed potatoes, drizzling over turkey meat, etc.). Bring to boil and thicken with the mixture of cornstarch and cold water.

Step 2: To avoid lumps, make sure the cornstarch is mixed really well in the cold water before it is slowly added to the gravy. You can also pour thickening mixture through a fine strainer as you add it to pot. Add the mixture gradually, ½ cup at a time, stirring constantly, and let the gravy come back to a boil for a few moments before adding additional thickening mixture. Stop adding mixture when the desired thickness is reached.

Step 3: Salt and pepper to taste.

October 2007 - The BEST Sloppy Joes

The BEST Sloppy Joes

To me, Sloppy Joes are one of the great American comfort foods. However, I have never liked the canned or packaged mixes from the grocery store…probably because none of them taste like the ones my mom used to make.
This recipe is based on the Lipton Onion Soup mix recipe for Sloppy Joes. I like using the dry soup mix because it reduces the number of spices & ingredients you need to have on hand and it always turn out great.
This recipe can also be easily adapted to suit anybody’s individual taste. For example: If you like it spicy, add a bit more red pepper flakes and some Crystal Hot Sauce. If you want it to be a little healthier, substitute ground turkey in place of the beef. If you like more vegetables, throw in some diced bell peppers and tomatoes. Whichever style you prefer, just start with this basic recipe and then put your own personal spin on it.

Ingredients:
1 tablespoon olive oil
1 medium yellow onion, diced
1 teaspoon dried red pepper flakes
2 pounds ground beef
1 envelope onion soup mix
1 cup water
1½ cups ketchup
2 tablespoons firmly packed brown sugar
Salt and pepper to taste
8 hamburger buns or deli rolls

Optional:
1 tablespoon Crystal Hot Sauce
1 bell pepper, stemmed, seeded and diced
1 can diced tomatoes or 2 diced fresh tomatoes

Cooking instructions:
Step 1: Heat oil in large stock pot over medium high heat. Add onions and bell peppers, if desired. Cook until softened and slightly caramelized, approximately 15 minutes. Add red pepper flakes for the last few minutes of cooking.

Step 2: Add ground beef and continue to cook over medium high heat until thoroughly browned, approximately 10 minutes.

Step 3: Reduce to medium heat and add onion soup mix, water, ketchup, brown sugar and hot sauce, if desired. Simmer for approximately 30-45 minutes or until sauce has reduced to desired thickness, stirring occasionally. Season with salt and pepper to taste. Serve on hamburger buns or rolls.

September 2007 - TK's BBQ Sauce

TK’s BBQ Sauce

A few years ago I threw a bunch of ingredients in a pot in an effort to make a decent homemade BBQ sauce. Specifically, I was trying to make something that was tangy, but less-sweet and not as thick as most of the sauces that are available in the grocery store (e.g. K.C. Masterpiece, etc.). It seemed to be a hit with the guinea pigs, so I’ve been making it ever since (with minor tweaks here and there of course). This recipe is my best recollection of what goes into my basic BBQ sauce, so just start out with this and then "adjust" the sauce to your particular taste after it has cooked and reduced down. The sauce works great on barbequed chicken, hamburgers, steaks (pork or beef)...and especially Dutch-oven ribs!

12 oz. can Dr. Pepper
1 cup ketchup
½ cup apple cider vinegar
3 tablespoons Worcestershire sauce
3 tablespoons steak sauce (e.g. A-1 Steak Sauce)
1 teaspoon onion powder
1 teaspoon garlic powder
1-2 teaspoons red pepper flakes
1 teaspoon black pepper

Step 1: Combine all ingredients together in a medium saucepan and bring to boil over medium heat, stirring frequently.

Step 2: Reduce heat to medium-low and simmer uncovered, stirring occasionally, until sauce is reduced by about half or reaches the desired thickness, approximately 30-45 minutes. Skim off any bubbles that have accumulated with a spoon.

Step 3: Remove from heat, cover saucepan with lid and let stand until sauce is cool enough to pour into a plastic container, approximately 1 hour.

Step 4: Pour sauce through mesh strainer, if desired, into plastic squeeze bottles. Sauce can be stored for several months in the refrigerator.

August 2007 - Spinach Souffle Stuffed Chicken

Spinach Soufflé Stuffed Chicken

This recipe comes from the South Beach Diet Cookbook, so it is healthy…but, surprisingly enough, it also tastes fantastic. We have had some problems being able to find the spinach soufflé here in Utah so be sure to stock up on it whenever and wherever you find it. Tami recently found that our local Smith’s grocery store just started to carry it (in the freezer section). I’m usually not a huge fan of cooked spinach but this chicken really is great. Just try it once and I’m sure you’ll be hooked too.

Ingredients:

1 package (12 ounces) Stouffer’s frozen spinach soufflé, not thawed
4 boneless, skinless chicken breasts, pounded to ¼-inch thickness
2 tablespoons extra virgin olive oil
2 cloves garlic, sliced
1 cup chicken broth
2 tablespoons lemon juice
1 teaspoon Dijon mustard
Salt
Ground black pepper
1 tablespoon chopped parsley, for garnish
Slices of lemon, for garnish

Step 1: Preheat the oven to 350 degrees.

Step 2: Cut spinach soufflé crosswise into 4 equal pieces. Top half of each whole chicken breast with one of the pieces of soufflé. Fold the other half of the chicken breast over the soufflé filling and fasten the edges with wooden toothpicks.

Step 3: Place garlic and oil in a large skillet and heat over medium-high heat until garlic is golden (being careful to not burn it). Discard the garlic. Add the chicken breasts to the skillet and cook until browned on both sides.

Step 4: Remove chicken breasts to an oven-safe dish. Bake in the oven for approximately 30 minutes, or until a thermometer inserted into the thickest portion registers 170 degrees and the juices run clear.

Step 5: While the chicken is baking, add the broth, lemon juice, mustard, salt and pepper to the large skillet. Heat to boiling. Reduce the heat to low, cover, and simmer for 20 minutes, or until the sauce is reduced in half.

Step 6: To serve, remove and discard wooden toothpicks. Arrange chicken on warm serving platter and spoon the sauce over the chicken. Garnish with the chopped parsley and lemon slices. Serves 4.

July 2007 - Dutch Oven Ribs

Hello again fellow TKRC members,

With the 4th of July quickly approaching, many of you could be scrambling for a last-minute recipe to appease the hungry masses during your backyard/neighborhood BBQ.

The Approval Committee is pleased to announce that you can have no fear because the TKRC July recipe is here! This inexpensive, easy and delicious recipe is a sure-fire way to win over the hearts and stomachs of your guests…unless they are Birkenstock-wearing, tofu-eating, vegetarian, yoga instructors ~ in which case you are pretty much doomed!

My dad (a.k.a. "RT" or "RTK") has been making these Dutch oven ribs at family gatherings for many years now and they are a consistent crowd-pleaser. In fact, they are so good your tongue will get sad every time you have to swallow.

Git 'er done~

TK

Dutch oven BBQ Pork Ribs

This is a Kendrick family favorite that is often at the top of the request list anytime we have any kind of family gathering at my parents’ house. These ribs are very easy to make and feed at least 6 people for about $15. We have always made the ribs in a heavy, cast iron Dutch oven, but it may also work just as well if the ribs are browned in a large skillet and then slow-cooked in a large crock pot.

NOTE: This recipe is easiest when using a large (approx. 12-inch) Dutch oven that does not have legs (so you can use it directly on the stove). I found my 12-inch, pre-seasoned, cast iron Lodge Dutch oven at IFA for about $30; but you could also opt for a fancy-schmancy Le Creuset enamel-coated Dutch oven (available at Williams-Sonoma or Sur La Table) for around $200-300.

Ingredients:
Approx. 6 lbs country-style boneless pork ribs (get ‘em at Sam’s Club or Costco for about $2 per pound)
2 tablespoons vegetable oil
Salt and pepper
1 bottle of your favorite BBQ sauce

Additional options:
1 onion, peeled and quartered
1 Granny Smith apple, peeled and thinly sliced

Cooking Instructions:
Step 1: Heat oven to 275-300 degrees.

Step 2: Heat oil in large Dutch oven on stove over medium-high heat.

Step 3: Season ribs with salt and pepper. Divide ribs into two or three batches and sear on all sides in the hot Dutch oven, removing each batch after browned. Return all ribs to the Dutch oven after the last batch is finished browning.

Step 3 (optional): Add sliced onion and/or apple to the Dutch oven.

Step 4: Cover tightly with lid and transfer to oven. Cook at 275-300 degrees for at least three to four hours. Add BBQ sauce over top of ribs for the last hour of cooking.

Step 5: Drain off excess liquid that has accumulated before serving. Ribs should be very moist and falling apart.

June 2007 - Chicken Marsala and Roasted Veggies

Ciao TKRC members,

I am pleased to announce the highly-anticipated June 2007 recipe – Chicken Marsala and roasted vegetables! The Approval Committee members have tried this recipe out twice (now that is what I call extensive testing) and claim (unofficially, of course) that it is just as good as what is being served in most Italian restaurants.

If you are one of the many TKRC members who do not usually have a good bottle of sweet Marsala wine on hand, try this recipe out with cooking Marsala wine that can be found in most grocery stores for about $2.50…it is usually located next to the balsamic vinegar. (Note: Salt is added to cooking wine so be sure to not add any additional salt to the chicken or sauce until it is reduced and you are ready to serve.)

I don't really know if this recipe is "authentic", but I do know that it is rather easy to make and tastes great...and that's what makes it a winner in my book!

Buon appetito!

TK

Chicken Marsala and Roasted Vegetables

This Chicken Marsala recipe comes from the America’s Test Kitchen Family Cookbook. The recipe calls for sweet Marsala wine, but I like to use a standard grocery store cooking Marsala wine (preferably the Pompeian brand) because it is cheap, easy to find and turns out great when you add a little honey (I have also substituted bacon in the place of authentic Italian pancetta for some of the same reasons).

Chicken Marsala:
½ cup all-purpose flour
4 boneless, skinless chicken breasts
Salt and pepper
3 tablespoons vegetable oil
3 to 4 slices of bacon, chopped fine
8 ounces white button mushrooms, sliced thin
1 garlic clove, minced
1 teaspoon tomato paste
16 ounces Marsala wine
2 tablespoons honey
1 tablespoon fresh lemon juice
2 tablespoons butter, cut into pieces
2 tablespoons fresh Italian (flat leaf) parsley, minced

Step 1: Adjust oven rack to the middle position and heat oven to 200 degrees. Spread flour in shallow dish.

Step 2: Pound the thicker ends of the chicken breasts with a mallet to even out the thickness of each of the breasts. Pat dry with paper towels, then season lightly with pepper. Dredge both sides of each breast through the flour to coat and shake off any excess.

Step 3: Heat 2 tablespoons of the oil in a 12-inch skillet over medium-high heat until the oil just begins to smoke. Add the chicken and cook until light golden brown on both sides, about 4 minutes per side. Transfer chicken to a plate and keep warm in the oven. (Note: don’t overcook the chicken in the skillet because it will continue to cook slowly in the oven)

Step 4: Add bacon and mushrooms and cook until the bacon is crisp and the mushrooms are browned, about 10 minutes.

Step 5: Stir in garlic and tomato paste. Cook until tomato paste begins to brown, about 1-2 minutes. Stir in the Marsala and honey, scaping up any browned bits, and simmer until reduced and slightly syrupy, about 8 minutes.

Step 6: Stir in the lemon juice and any accumulated drippings from the chicken breasts. Turn the heat to low and whisk in butter, one piece at time. Turn off heat and stir in the parsley and season with salt and pepper to taste. Add additional honey if desired. Place chicken breasts on a large platter and cover with the sauce. Serve with roasted vegetables (recipe follows) or over bow-tie pasta.

Roasted Vegetables:
1 ½ pounds red potatoes, cut into ¾-inch wedges
2 to 3 bell peppers, cut into 1-inch slices
1 cup baby carrots
3 to 4 tablespoons olive oil
Salt and pepper

Step 1: Adjust oven rack to the middle position and heat oven to 425 degrees. Toss vegetables in oil and season with salt and pepper to taste. Arrange vegetables in a single layer on a rimmed baking sheet. Cover with foil and roast for 20 minutes.

Step 2: Remove foil, flip the vegetables with a spatula and continue to roast until vegetables are slightly crusty and golden brown on one side, about 15 minutes. Flip vegetables one more time and roast for about 10 more minutes, or until browned.

May 2007 - Beer-simmered Brats and Rotkohl

"Guten Tag" TKRC members!

It seems that the Approval Committee was feeling generous this month. In preparation for the upcoming summer BBQ season, they have authorized me to send out two German-based recipes that go quite well together. Be a little adventurous, put on your best "Lederhosen", crank up the German folk music and give these recipes a try!

WARNING: The Approval Committee has become aware that the "Beer-Simmered Bratwurst Recipe" actually calls for a liquid ingredient that Germans refer to as "beer". TKRC scientists have represented to the Approval Committee that any "beer residue" left in the bratwurst from the boiling process will be burnt off when they are finished off on the grill.

Any TKRC member opposed to buying beer may choose to substitute something else in its place ( e.g. chicken stock, apple beer, etc.); however, changing such a key ingredient releases the TKRC Board of Directors and Approval Committee from any and all written and/or implied tastiness guarantees.

The Approval Committee realizes that some TKRC members may feel uneasy about buying beer. It is recommended that these members mitigate such feelings by telling everybody who looks at them "funny" in the grocery store that they "plan on cooking with the beer and SURE AS HECK don't intend on drinking it" (this may be unnecessary for TKRC members not currently living in Utah). This practice may be used as often as deemed necessary.

Until next month the entire TKRC staff wishes you a heartfelt "ALLES GUTE!"
TK

Beer-Simmered Bratwurst with Onions and Red
Cabbage Sauerkraut (Rot kohl)

This is a great recipe when you are looking to do something a little different at your next backyard BBQ. Don’t worry if you have not been a previous fan of sauerkraut…the rot kohl is sweet and tangy and is perfect with grilled bratwurst. HINT: If you want to serve the rot kohl as a side dish then try a little less vinegar (1/2 cup of each); if you are serving it on top of the bratwurst (in a bun) then I’d recommend following the recipe as shown (1 cup of each). Either way, you can adjust it at the end of the cooking process to suit your taste by adding a little more vinegar or honey.

Bratwurst:
8 to 12 large bratwurst, pricked with a fork
3 onions, peeled and thinly sliced
2 cloves garlic, minced
2 to 4 bottles of beer
2 cups water (or enough to cover)
1 teaspoon coriander seeds
1 teaspoon caraway seeds
1 teaspoon mustard seeds
1 teaspoon ground ginger
Hot dog or hoagie buns
Whole grain or spicy brown mustard, for garnish
Red Cabbage Sauerkraut, for garnish, recipe follows

Step 1: Preheat grill to medium-high.

Step 2: Arrange the onion slices and garlic along the bottom of a medium stockpot. Place the bratwurst on top and then add the beer, water, coriander, caraway, mustard seeds, and ginger. Bring to a simmer on the stove. Simmer the sausages in the mixture for about 10 minutes. Remove the pan from the heat and let the bratwurst sit in the liquid for 10 minutes.

Step 3: Remove the sausages with a pair of tongs onto a platter. Remove the onions with a slotted spoon and place in a bowl. Grill the sausages until the casings are crisp and golden brown, about 3 to 4 minutes per side.

Step 4: Serve the bratwurst on the buns with the onions, mustard and red cabbage sauerkraut, if desired.

Red Cabbage Sauerkraut (Rot kohl):
2 tablespoons olive oil
1/2 cup apple cider vinegar
1 can chicken stock
2 cups apple juice
4 tablespoons honey
1 teaspoon whole grain mustard
1 clove garlic, minced
1 large head red cabbage, thinly shredded
1 red onion, thinly sliced
Salt and freshly ground pepper

Step 1: In a large stock pot or sauté pan, combine the oil, vinegar, chicken stock, apple juice, and honey over medium heat, cook until dissolved.

Step 2: Add the mustard, garlic, and cabbage and onion. Cover and simmer over medium-low heat until the cabbage is soft, stirring occasionally, about 45 minutes.

Step 3: Uncover and continue to simmer to let any unwanted liquid evaporate. Season with salt and pepper, to taste. Add an additional tablespoon of sugar or honey at the end of cooking if desired.

Warm German Potato Salad

This is based on a Bobby Flay recipe that I have tweaked just enough to pass it off as one of my own. I really like this recipe because it doesn’t seem as “heavy” as classic American potato salad and it reminds me of some of the picnics I attended while living in Southern Germany’s “Black Forest”. It may not be totally authentic, but it’s pretty tasty.

I’ve used several types of potatoes (Russet, Red, Yukon Gold, etc.), and they all work pretty well. I like the Red or Yukon Gold potatoes the best because they don’t seem to fall apart as easily as the Russets. Also, all the Germans that I’ve ever met leave the potatoes whole during the cooking process so the potatoes don’t absorb a lot of water. You may need to cut some of the larger potatoes in half so they cook in the same amount of time as the smaller ones. If you have only have large Russet potatoes you may want to cut all of them in half so they cook a little more quickly.

3 pounds new potatoes, unpeeled
1 yellow onion, quartered
1 red onion, diced
1/2 pound bacon, diced
3/4 cup cider vinegar
1 to 2 tablespoons whole grain mustard
2 tablespoons honey
1/4 cup canola oil
Salt and freshly ground pepper
8 green onions, thinly sliced
1/4 cup chopped fresh parsley leaves

Step 1: Place potatoes in a large pot with the yellow onion and cover with cold water. Bring water to a boil and cook until the potatoes have just become tender (be careful to not overcook the potatoes because they will fall apart too easily when tossed with the dressing). Drain water, discard the onion, and cut the potatoes into cubes when they are cool enough to handle. Place the potatoes in a large bowl and cover to keep warm.

Step 2: Heat a large sauté pan over medium-high heat and cook the bacon until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Add the diced red onion to the rendered bacon fat and cook until slightly caramelized, about 10 minutes. Carefully add the vinegar, mustard and honey and cook for 2 more minutes. Whisk in the canola oil and season with salt and pepper, to taste.

Step 3: Add the hot dressing to the potatoes and toss gently to coat. Fold in the bacon, green onions and parsley and season again with salt and pepper, to taste. Serve warm.

April 2007 - Red Beans and Rice

New Orleans-style Red Beans and Rice

After returning home from a trip to New Orleans I just had to find a recipe that came close to the red beans and rice I ate almost every day while I was there. The only one that appeared to come close was from America’s Test Kitchen. After following their recipe the first time, I thought it needed some minor adjustments to the ingredients and cooking method. This is my take on their recipe and I think it is just as good, if not better than, anything I had in “The Big Easy”.

This recipe works best to soak the beans the night before and then start cooking in the crock pot in the morning before you head out the door. If you are usually pinched for time in the morning, everything in Step 2 can be cooked and refrigerated overnight and then added straight to the crock pot in the morning. If cooked on low, this recipe will be ready for you whenever you return home in the evening.

NOTE: The dried beans, bacon and sausage usually come in packages that are twice the amount you will need, so I put the other half of the uncooked bacon and sausage in the freezer to save me a trip to the store when I make the next batch.

Serves: 6 to 8

1 pound dried small red kidney beans, soaked overnight in water
4-6 slices of bacon, chopped fine
1 medium yellow onion, minced
1 bell pepper, stemmed, seeded and chopped fine
4 ribs of celery, chopped fine
4 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
6 cups water
½ pound andouille or kielbasa sausage, quartered and sliced half-inch thick
4 bay leaves
½ teaspoon cayenne pepper
1-2 tablespoons Louisiana-style hot sauce (e.g. Crystal)
2 tablespoons brown sugar
Salt and pepper to taste

Step 1: Soak dried red beans overnight in large bowl of water. Beans will almost double in size so be sure to use a big enough bowl and cover with plenty of water.

Step 2: Brown the bacon over medium heat in large frying pan. After the bacon is browned you can either leave in all the drippings or remove all but 1-2 tablespoons if desired. Add onions, bell pepper, celery and 1 teaspoon of salt and continue to cook over medium heat until vegetables just begin to brown, about 8 minutes. Stir in garlic, oregano, thyme and cook until fragrant, about 30 seconds. Stir in 1 cup of water to loosen any browned bits from the bottom of pan and then transfer everything to crock pot.

Step 3: Drain beans and transfer to crock pot. Add remaining 5 cups of water, sausage, bay leaves, cayenne pepper, hot sauce, brown sugar and pepper to taste (wait to add additional salt until after the beans have cooked and the sauce is reduced). Cook on low for about 8 hours.

Step 4: If the beans are a little runny when you return home, transfer the contents from the crock pot to a large stock pot and cook uncovered over medium-high heat on the stove to let some of the liquid evaporate. Sauce should reduce to be the consistency of gravy. Add additional water if sauce gets too thick. Add salt and pepper to taste and serve over plain white rice.