I’ve learned eleven really important things over the past few weeks:

1. Just because this is Kansas does not mean that that it can’t get cold enough outside to freeze my eyelashes together.
2. Sometimes, snow will stay on the ground for way more than a day in Kansas.
3. I need winter boots. With a soft, fluffy lining.
4. I fully and completely understand the term “wind chill”.
5. The warmest part of my dog is her belly.
6. My dog squeals like a stuck pig when cold feet contact warm belly.
7. Braising meat on the stove for a good long time will really warm up my kitchen.
8. The condensation from all that braising liquid will freeze my patio door shut, and my dog will invariably need to go to the bathroom at that exact moment.
9. When my dog really needs to go to the bathroom, she will use her cold nose as a weapon to get me up off the couch.
10. It’s a long, cold walk through the unheated garage to the other backyard door.
11. I really need to make sure the children are out of earshot before grumpily threatening to sell the family dog on eBay.

If you’ve been dying for a recipe good enough to freeze your patio door closed, look no further! If you haven’t, or if you are one of those extremely annoying people who live someplace where the thermometers don’t even have temperatures below 32°F marked on them, I suggest you stick around anyway. I promise you, it’ll be worth it. This recipe will take care of dinner on the first night, and make a great soup for lunch or dinner the next day.

You’ll need some beef, beef bones, various vegetables and a broiler.

A little time under the broiler makes the magic happen.

Boil for a ridiculously long time and you will be well rewarded. Check out that broth. Yes, it really was as rich and beefy as it looks.

Bollito Di Manzo – Italian Boiled Beef
Adapted from Livia Tistarelli

2 lb beef chuck roast or brisket
2 lb beef soup bones
3 quarts water
1 large onion, Quartered
2 large carrots, chopped
2 ribs celery, chopped
2 cloves garlic, smashed
1 cup canned, diced tomatoes
2 bay leaves
1 tsp black peppercorns
1/2 tsp kosher salt
1 tbsp fresh basil (1 tsp dried)

Place the beef, beef bones, onion, carrots, celery and garlic on a roasting pan or rimmed cookie sheet. With oven rack about 6 inches from broiler, broil the beef and vegetables for about 5 minutes per side, flipping once. The meat and vegetables should be nicely browned, but not cooked through. Place the roasted meat and vegetables, and the remaining ingredients in a heavy pot or Dutch oven. Bring to a boil over high heat, then reduce heat to medium low and simmer, covered for about 3 hours or until meat is pull-apart tender. Remove the meat and slice thin or chop. Strain remaining the stock through a fine sieve or double layered cheesecloth, I use a cotton cloth. Discard the vegetables and beef bones. Reserve one cup of broth and store the remainder in the refrigerator to make stracciatella soup (Recipe coming soon to a blog post near you).

Printable Recipe

The boiled beef is traditionally served with various condiments such as salsa verde. But since I’m about as traditional as burgers and fries on Thanksgiving, I decided to do things my way, as usual. Sometimes this works out wonderfully. Sometimes – not so much. Just ask my husband.

If you Really, REALLY feel the need to do things the old fashioned way, this recipe for salsa verde from Whole Foods is really quite good.

If you’re feeling a bit more adventurous, scroll down for my Italian Boiled Beef with Tomato, Anchovy and Caper Sauce recipe. It also has crushed red pepper flakes which are absolutely essential, since they help to defrost the windows. I served this over  Polenta, but you could also serve it with a penne or tagliatelle pasta, if you really want to go there.

The essentials. Without them the sauce is nothing. Less than nothing. Like, negative even.

If you really like the salty, fishy taste of anchovies, feel free to use 2 or (gasp!) 3 fillets. Mince ‘em up fine.

Ditto for the capers.

If you are feeling especially daring -and you don’t have children that hate them with a passion only a preteen can muster- you might want to add in some black olives.

Italian Boiled Beef with Tomatoes, Anchovies and Capers

2 tbsp olive oil
1 med onion
2 cloves garlic, minced
1 or 2 anchovy fillets, finely chopped
1 tbsp capers, chopped
1 14 oz can diced tomatoes
1 cup broth from bollito di manzo
½ tsp dried oregano
½ tsp dried basil
¼ tsp crushed red pepper flakes
Salt and Pepper to taste
Boiled beef from bollito di manzo recipe, coarsely chopped

Heat the olive oil over medium high heat in a large, heavy bottomed skillet. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for a few more minutes. Add the remainder of the ingredients, except for the boiled beef. Bring to a boil, then reduce heat and simmer uncovered until sauce has thickened, about 10 minutes. Stir in the boiled beef and simmer until heated through. Taste for seasoning and serve over polenta or pasta.

 Printable Recipe

You might also enjoy:<:

1. Roman Egg-drop Soup – Stracciatella
2. Risotto with Smoked Italian Sausage
3. Asian Beef Sandwich with Ginger Wasabi Mayo

©EclecticCook.com, 2010. | Permalink toBollito Di Manzo – Italian Boiled Beef with Tomato, Anchovy and Caper Sauce | 12 comments |

Sometimes it really is the simplest things that make me the happiest.

In our home during October and November, the days are always filled to overflowing with activities; birthdays, anniversaries, school events, commitments at work, finding a cure for cancer, establishing world peace, etc, etc, etc. The weeks zip by and the weekends disappear in the blink of an eye.  Before I can say “pass the gravy, please”, Thanksgiving is knocking at the door and Christmas is just a few blocks away.

I find that it’s during these busiest of times that the little things mean the most; like taking just a few extra minutes at night to brush my daughter’s hair because she is in the middle of telling me all about the latest boy/girl scandal at school; or giving in to that lazy impulse and having popcorn and ice cream for dinner while snuggled under blankets, catching the latest episode of Glee; or maybe, just this once, leaving the to-do list in the bottom of my purse, piling kids and dog into the car, and heading to the park to gather pine cones.

With Thanksgiving on the calendar next week, I find myself compiling my mental list of things I am always and forever grateful for. Right after family, friends and home come those little, stolen “perfect moments” that give me a warm glowy feeling from the top of my head to the tips of my toes. And right after that comes the Dog (capital D), who keeps my feet warm and cleans the kitchen floor every night after dinner.

In the spirit of warm, glowy feelings, I will share with you my recipe for the ultimate comfort food; chili. Nothing too fancy or too complicated, just combine ingredients in your favorite comfort food pot, put it on the stove and forget about it until the house starts to smell really good and your tummy starts to grumble. This is a snapshot of an ever-evolving recipe, filled with love, warmth and a generous pinch of “me” added in for good measure.

Did I mention the beer? Canadian beer, of course!

Just Chili

1 tbsp grapeseed or canola oil
2 onions, diced
5 or 6 cloves garlic, minced
2 tbsp chili powder
2 tbsp brown sugar
1tbsp cumin
1 tbsp chopped chipotle chiles in adobo
2 tsp oregano
1tsp thyme
1 tsp ground coriander
½ tsp chipotle chili powder (can substitute cayenne)
3 lbs ground chuck
1 6oz can tomato paste
2 28oz cans crushed tomatoes
1 bottle beer, I use a lager
1 ½ cups beef broth or stock
2 cans kidney beans, drained and rinsed
Salt to taste

Sauté the onions and garlic over medium heat in a Dutch oven until translucent, about 5 minutes. Add the chili powder, cumin, chipotle chiles, oregano, thyme, coriander and chipotle chili powder. Cook for another few minutes, until the spices are fragrant. Add the beef and cook over medium-high heat until browned, about 10 minutes. Stir in the tomato paste and cook for a few more minutes. Add the crushed tomatoes, beer, beef broth or stock, brown sugar and the kidney beans. Reduce heat to medium low and simmer partly uncovered until chili has thickened, 1½ to 2 hours. Taste for salt and adjust as needed. Serve with crackers, grated cheese and vinegar or lime juice to add a splash of tang, if desired.

Printable Recipe

You might also enjoy:<:

1. Chili Egg Bake and my Weekend Horribilis
2. Bollito Di Manzo – Italian Boiled Beef with Tomato, Anchovy and Caper Sauce
3. Asian Beef Sandwich with Ginger Wasabi Mayo

©EclecticCook.com, 2009. | Permalink toJust Chili | 16 comments |

If I were Dorothy and I just blew back home from my trip to Oz, I’d be wondering if I took a wrong turn on the yellow brick road and ended up in Michigan, not Kansas.  It’s farkin’ cold in Wichita this fall. Combine the chilly weather with pubescent growth spurts in both of my girls over the summer, and I’m heading out to buy two entire wardrobes of new winter clothes a month early this year. I may have to consider selling a kidney to pay for it all. Alas, nudity is frowned upon in public schools, so I really do need to pony up the cash and restock the closets.

On the bright side, we are heading back to the kind of weather that gives me an excuse to cook the meals I love best. Soups, stews, roasts and other slow cooking oven dishes, food that fills the house with warm, comforting aromas that smell even better when sniffed with noses still cold from the weather outside.

Pork and Apple Stew

This pork and apple stew is the epitome of fall comfort food.  Simmering away slowly, the sweet apple pieces and licorice scented fennel melt together to make a delicious hearty broth for the tender pieces of pork. A big, rustic loaf of bread fresh out of the oven is a must to sop up the juices.

3 lbs pork butt, cut into 1 inch cubes
3 tbsp canola or grapeseed oil
1 fennel bulb, diced
2 medium onions, diced
½ small head of green cabbage, chopped
½ cup dry white wine
1 cup apple cider
3 cups chicken broth
3 granny smith apples, peeled and chopped
2 bay leaves
2 whole sprigs fresh rosemary or 1 tbsp dry
2 sprigs flat leafed parsley
kosher salt
Freshly ground black pepper

Heat the oil over medium high heat in a Dutch oven or heavy bottom pot. Season the pork with salt and pepper. Working in batches to avoid overcrowding, brown the pork pieces on all sides. Remove the pork, reduce the head to medium,  and add the fennel, onions and cabbage to the pot. Sauté the veggies in the pork dripping for about 5 minutes. Add the wine to deglaze, scraping up any brown bits off the bottom of the pot. Cook for a few minutes more. Return the pork pieces to the pot along with the apple cider, chicken broth, apples, bay leaves, rosemary and parsley. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 1½ hours, stirring occasionally. Remove the rosemary, bay leaves, and parsley springs before serving.

(Printable Recipe)

You might also enjoy:<:

1. Hot and Sweet Glazed Pork Chops
2. Bollito Di Manzo – Italian Boiled Beef with Tomato, Anchovy and Caper Sauce
3. Chicken Noodle Soup Remedy

©EclecticCook.com, 2009. | Permalink toPork and Apple Stew | 20 comments |

Fall is in the air, or so I’ve been told. In the Northeast, fall makes a spectacular entrance.  The days grow short, the nights are crisp, and the maple trees put on a show of color that rivals a Fourth of July fireworks display. Kansas has more cottonwoods than maples, and I’ve missed the loud display of color that always signaled the start of sweater, fuzzy blanket and hot cocoa season. But life has a way of reminding us that there are two sides to every coin.

On the spur of the moment, we went for a random, meandering drive this past weekend, which we do quite often. Some of the best times we have had as a family have been on these spontaneous little day trips to nowhere in particular.

We found ourselves at El Dorado Lake and State Park, about half an hour from Wichita. It was sunny and the perfect kind of warm; not too cold and not too hot.

There was a gentle breeze that smelled fresh and green, and everywhere we looked, Kansas was in bloom. Wild sunflowers of a half dozen varieties covered the landscape with pools of vibrant yellow that stood out against the bright blue sky.

Butterflies were dancing above the flowers, adding sprinkles of orange to the canvas.  Grasshoppers were singing, and bees were buzzing all around us, and little living ‘somethings’ hopped out of our way with every step we took. We spent the whole day taking pictures and exploring, soaking in the life that was all around us.

And I found myself on the receiving end one of those unexpected little life lessons; even though I still miss the fall maple forest of Canada, I have my sunflowers and butterflies to remind me that there is color and beauty to be found in all places and in every season.

So while my friends up north are winterizing their cars, raking up leaves and trying to remember where they put the hats and mittens last spring, I’ll be out in my backyard, grilling up steaks and burgers until sometime in November.

Maybe I melt in the triple digit summers, and maybe I don’t see a maple tree in every yard, but two full months of fall weather every year is not too shabby as far as compensation goes. I’d stick out my tongue right now, but I’m waaaaaay to mature for that kind of behavior. Yes indeedy.

The first time I made this, I blended everything in the blender and drizzled in the oil.  Tastes great, not very attractive. It’s best to just stir in the oil at the end to keep the gorgeous, vibrant green color of the herbs.

KC strip steaks don’t need any help from a marinade to come out tender and juicy when cooked to a perfect medium rare on the grill. But a little drizzle of Argentinean chimichurri sauce adds a tangy zip that enhances the flavor without drowning out the meaty goodness.

 Strip Steak and Chimichurri Sauce

2 lbs KC strip steaks (about 4)
Chimichurri Sauce (recipe follows)

Allow steaks to come to room temperature before grilling. Preheat grill to high. Season steaks generously with salt and pepper. Grill over high heat for 10-12 minutes, turning once, for medium rare.  Internal temperature will be 130°F to 135°F. Let rest for 10 minutes before serving. Drizzle with chimichurri sauce and serve with additional sauce on the side.

Chimichurri Sauce

1 1/2 cups fresh, flat-leafed parsley
4 cloves garlic
1 tsp smoked paprika
¼ tsp red pepper flakes
1 tsp dried oregano leaves
1 shallot
1/3 cup red wine vinegar
½ cup extra virgin olive oil
½ tsp kosher salt
¼ tsp pepper

Combine all ingredients except the oil in a small food processor and pulse until coarsely chopped.  Add the olive oil and mix well with a spoon. Can be stored tightly covered in the refrigerator for 1 week.

(Printable Recipe)

You might also enjoy:<:

1. Moroccan Chicken Brochettes with Chermoula Sauce
2. Bollito Di Manzo – Italian Boiled Beef with Tomato, Anchovy and Caper Sauce
3. Fish and Noodles with Lemon Ginger Sauce

©EclecticCook.com, 2009. | Permalink toStrip Steak and Chimichurri Sauce | 15 comments |

Pork is not just the other white meat; it’s the better white meat. It’s almost as economical as chicken, and definitely more so than beef. You have to work pretty darn hard to make it dry and tough, unlike beef and chicken. It seems to soak up the flavor of marinades like a sponge, and you can bake, fry, broil, grill or cook it just about any way you like.

What about dessert, you say? Back in the olden days, before people became terrified of any fat that is solid at room temperature, comes from an actual (formerly) living creature, and was not created and/or processed in a lab by people in pristine white lab coats, donuts were fried in pork fat. How ‘bout them apple fritters?

Now that I think about it, if I had to pick a food animal to take with me to a desert island, it would be a pig. Of course I would probably make friends with it, name it Wilson, and we would both live happily ever after, subsisting on a diet of grass and coconut husks.

And so in celebration of the humble porcine, I offer you this ridiculously simple recipe for sweet and hot grilled chops that’ll make you at least think about skipping the poultry section on your next shopping trip and heading straight for the Wilson…er…pork section instead.

Hot and Sweet Glazed Pork Chops

2 lbs bone-in pork loin chops, about ½ inch think
4 tbsp honey
4 tbsp Dijon mustard
½ tsp red pepper flakes
1 cup unsweetened apple juice

Combine all the ingredients except the pork in a small saucepan and bring to a gentle boil over medium high heat. Simmer until the glaze is reduced by half. It should be thick enough to coat the back of a spoon. Let cool completely. Reserve half of the glaze for a dipping sauce.

Preheat grill to medium high. Season the chops with salt and pepper.  Brush the glaze on one side of the chop and place glaze side down on the grill. Brush more glaze on the top side. Cook for 4 minutes, then turn.  Add more glaze to the top, and cook for another 4 minutes. Continue glazing and turning the chops frequently, for a total cooking time of 15-20 minutes. The chops should read about 145°F to 150°F on an instant read thermometer. Let rest for 5 minutes before serving with the reserved glaze for dipping.

(Printable Recipe)

You might also enjoy:<:

1. Pork and Apple Stew
2. Mom, Memories and Souvlaki
3. Moroccan Chicken Brochettes with Chermoula Sauce

©EclecticCook.com, 2009. | Permalink toHot and Sweet Glazed Pork Chops | 13 comments |

Warning: Boring historical content. May not be suitable for some readers. Reader discretion is advised.

If you hated history and geography in high school, you may want to skip the next couple of paragraphs and head straight for the recipe. For the rest of you, try to follow along, but if your eyes glaze over and you start to drool, run, don’t walk, to nearest recipe.

Culturally and linguistically, my home province of Québec is unique in North America.  The official language is French, and ensuring the continued existence of this island of Québécois French culture in the sea of English-dominated North America, is the defining factor in much of Québec’s policy and politics. A long drop off of a steep cliff in the birth rate among Québecers in the 1960’s led to some changes in Québec’s immigration policy that gave preference to native or fluent French speaking immigrants. Where would these French speakers come from, you ask? France and the rest of Europe, you say? Well it might surprise you to learn that the largest number of people who speak French as a first, or fluent second language is found in Africa, not Europe; over 115 million people in 31 countries. Right up until the 1960’s, France had been giving Britain a run for its colonial money in creating a global empire with colonies or protectorates on almost every continent, including a huge swath of Northwest Africa. So learning to ask “Where is the bathroom?” in French would come in handy in way more places than you had thought possible.

Morocco is located on the Northwest coast of Africa, in the heart of formerly French controlled territory, and it is home to the oldest monarchy on the continent. The country regained its independence in 1956, but the French language continues to be the primary language of business and government and is spoken fluently by most urban Moroccans. Moroccan cuisine has been heavily influenced by the many outside cultures this ancient civilization has had contact with throughout its history, and it is considered one of the most diversified in the world.  It’s also one of the more under-represented cuisines in North America.

Further reading on the global distribution of the French language can be found here, if you are fascinated by the topic, or if you are so bored you’ve thought about braiding your dog’s tail hair.

Lesson concluded, thank you for your patience. Class dismissed.

Why, oh why, did I subject you to all of this historical rambling? Basically in order to be able to say that, not surprisingly, there is a thriving Moroccan community in Montreal, Québec (where I was born and bred, in case you missed it) which means you can find good Moroccan markets and restaurants all over the city.

I find history fascinating, and I sometimes wonder if I should have been a historian and not a scientist. I think Historians dress better, which would count as a plus.

Since Wichita is a tad more Morocco-deficient than Montreal, and since I had a craving, I decided to cook up a Moroccan inspired dish using a Chermoula sauce as both the marinade and the dipping sauce for grilled chicken skewers.

Moroccan Chicken Brochettes

2 lbs boneless, skinless chicken breasts
Chermoula sauce for marinade and serving (recipe follows)

Cut the chicken into 1 ½ inch cubes.  Pour about half of the chermoula over the chicken and marinade in a covered glass bowl or freezer bag in the refrigerator for at least 4 hours or overnight. 
Thread the chicken onto skewers, about 5 pieces per skewer.  If you are using wooden skewers, soak them in water for about an hour before using. Preheat the grill to medium. Grill the chicken for about 5 minutes per side or until cooked through (165°F). Serve with some couscous and the reserved chermoula sauce for dipping.

Chermoula Sauce
Adapted from Gourmet, April 2001 via Epicurious

½ cup chopped fresh cilantro
½ cup chopped fresh flat-leaf parsley
4 cloves garlic
1/3 cup fresh lemon juice
2 teaspoons sweet paprika
1 teaspoon salt
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne
1/2 cup olive oil

Place all of the ingredients except the olive oil in a blender and blend until smooth. Slowly drizzle in the olive oil with blender running. Chermoula can be stored in refrigerator for at least a few days. 

(Printable Recipe)

You might also enjoy:<:

1. Mom, Memories and Souvlaki
2. Strip Steak and Chimichurri Sauce
3. Couscous with Raisins and Toasted Almonds

©EclecticCook.com, 2009. | Permalink toMoroccan Chicken Brochettes with Chermoula Sauce | 13 comments |

There are exactly 2 Indian restaurants in Wichita, Kansas, population 400,000+. 

And they are right across the street from each other, completely on the other side of town from where I live.  I suppose that makes it easy for them to walk across the street and borrow a cup of curry, or maybe they save on delivery costs and just have suppliers ship combined orders to the middle of the street. Don’t get me wrong, they both serve some pretty good stuff.  One is a buffet, and the other is a sit-down and order place.  I’m just saying it would be nice to have a little diversity, and maybe some better geography. Until one or the other of those things happen, I’ll just do my best to bring the taste of India (or a facsimile thereof) to my table all on my own.

I found this recipe for chicken curry in a cookbook called 660 Curries, by Raghavan Iyer . This cookbook was on the NPR top ten list of cookbooks for 2008  which I stumbled upon during some random Googling for Indian cookbooks the other day.

It occurred to me that it might be fun to see how many of cookbooks listed I could find at my local library and whip me up some new and exciting recipes from. Which I am definitely going to do.  Sometime soon.  I swear. But for now, 660 Curries was available, so I grabbed it.

This is a big book. Really big.  Which I suppose it would have to be, to hold 660 curry recipes. (I’m always happy to point out the obvious). Many of the dishes are simple, with easy to find ingredients. Some of the dishes would require me to use up my air miles to get the stuff I need to make them. (or improvise, which is always an acceptable plan B in my book). The lack of illustrations is a bit of a disappointment, though. When cooking the unfamiliar, it’s always nice to have a pretty picture to compare my creation to, so that when I’m done cooking and I look at my dish and think “Is it really supposed to look like that or did I miss something important?”, I have some sort of a visual reference.

I’ve made 2 dishes from this book, and plan to make more when I get it for my birthday (<—-husband, please re-read last sentence and bookmark. Thank you for your time.).  The chicken curry turned out quite well, even with some plan B substitutions going on. I just love the combination of curry, coconut milk and tomato, slightly sweetened with sugar. They work together to make a flavor that is uniquely different from the individual parts.  The second dish tasted wonderful, better than the chicken curry even. But visually…how shall I put this…it was less than appealing? Butt ugly? I have the photos and the recipe, and I may sneak it up on the blog late at night when no one is looking. I haven’t quite decided yet. Bottom line, 660 Curries is an excellent book of never-ending source material for any type of curry craving you might be having, along with some great recipes for Indian breads and chutneys. For vegans, vegetarians and people just scaling back on meat consumption,  it also has a huge selection of hearty but meatless legume and veggie curries.

I do suggest that you have at least occasionally eaten, if not cooked Indian food before you invest in this book.  If you don’t know your masala from your elbow, I would recommend you start with something a bit simpler and more illustrated, like Madhur Jaffrey’s Quick and Easy Indian Cooking. I used to watch her cooking shows on PBS religiously years ago, and she really has a knack for explaining and simplifying such a complex and unfamiliar cuisine.

Quick Chicken Curry
Adapted from 660 Curries by Raghavan Iyer
Serves  4

2 tbsp canola or grapeseed oil
1 small red onion, thinly sliced
2 tbsp garlic, minced
4 tsp ginger, minced
1 large tomato, diced (about 1 cup)
1 ½ lbs boneless, skinless chicken breast, cut into 1 inch pieces
1 tbsp curry powder
1 tsp kosher salt (or to taste)
1tsp sugar
½ cup unsweetened coconut milk
2 tbsp fresh cilantro, chopped

Preheat a skillet over medium high heat.  Add the oil and sauté the onion, garlic and ginger until lightly golden, about 5 minutes. 
Add the chicken and the curry powder and cook until the chicken is browned on all sides, about 5 more minutes.
Add the tomato and any juices, salt, sugar, and coconut milk.
Reduce heat to medium low and simmer until the chicken is cooked through, 5-7 minutes.  If the sauce gets too thick, add a tablespoon of water. Remove from heat and stir in the cilantro. 
Serve with rice (basmati rice is wonderful with this) and/or an Indian flat bread, such as naan.

 (Printable Recipe)

You might also enjoy:<:

1. Thai Curry and Coconut Butternut Squash Soup
2. My Favorite Chicken Salad
3. Moroccan Chicken Brochettes with Chermoula Sauce

©EclecticCook.com, 2009. | Permalink toQuick Chicken Curry | 12 comments |

My mother was a feisty little Greek woman from Thessalonica; short in stature, with a big, warm, giving heart.  She was a naturally talented cook who never wrote down a single recipe. She passed away when I was a teenager, before I had the chance to really learn from her in the kitchen.  Dad was a set-in-his ways, meat and potatoes Irish fireman who couldn’t really appreciate many of the Greek dishes she was capable of preparing.  Mom would reserve those dishes for when Dad worked nights and it was just her and I for dinner. I have so many wonderful memories of those special nights; picking dandelion greens from the side of the road and taking them home to cook up for just the two of us,  watching mom make phyllo from scratch for her spanakopita. I treasure those memories today as I treasured those moments spent together, just her and I.

One dish Dad would devour without complaint was souvlaki, which she made quite often during the summer grilling season. I recreated this recipe from my memory of its taste many, many years ago. It isn’t a recipe my mother handed down to me, but I don’t suppose that really matters in the end. I think of my mother, and all of our special moments, every time I make this for my family, and that means so much more to me than authenticity or accuracy.

I use pork loin in my recipe, but pork butt or shoulder will also work well. Just be sure to trim it well to remove the excess fat before marinading.  Pork butt/shoulder may also take a bit longer to cook on the grill.

I have also used chicken breast for this recipe. Dark meat would also work fine, but I prefer the breast meat.

Souvlaki
Serves 4-6

2 lbs pork loin and/or chicken cut into 1 inch cubes
4 cloves garlic, minced
2 tsp dried oregano
3 tbsp olive oil
3 tbsp lemon juice (the juice of about 1½ lemons)
½ tsp salt
¼ tsp pepper

Whisk together garlic, oregano, olive oil, lemon juice, salt and pepper.  Combine the marinade with the pork in a large freezer bag. Marinade in the refrigerator for at least 24 and up to 48 hours. Rotate the bag to redistribute the marinade at least twice during this time.
Preheat the grill to medium high heat. If you are using wooden skewers, soak them in water before using, or use metal skewers. Thread about 5 pieces of meat onto each skewer, enough for one serving. Grill the skewers for about 15 minutes, turning two or three times. The chicken will take less time to cook than the pork, so start checking for doneness at about 10 minutes. The meat should register about 150°F for the pork and 160°F for the chicken when you take them off the grill. Let rest for 5 minutes before serving. Because of the marinade ingredients, the meat (both the pork and the chicken) may still be slightly pinkish inside even when fully cooked. 

(Printable Recipe)

You can serve the souvlaki skewers as they are with a side of rice pilaf or a Greek salad and tzatziki sauce for dipping, or you can make a souvlaki pita sandwich, which is my personal favorite way to eat them.

You might also enjoy:<:

1. Souvlaki Pita
2. Hot and Sweet Glazed Pork Chops
3. Moroccan Chicken Brochettes with Chermoula Sauce

©EclecticCook.com, 2009. | Permalink toMom, Memories and Souvlaki | 2 comments |

There is a sausage crisis in my freezer… If I don’t bring down my sausage population soon, there may be a revolt, or a mass migration to the freezer next door.

I can’t really help myself. I have a passion for that moist, sometimes juicy, perfectly seasoned, perfectly packaged meat product that is the humble sausage. I don’t discriminate; any sausage will do just fine. With the summer grilling season well under way here in Kansas, there are great deals to be had on a plethora (bonus points for using that word in a sentence) of sausages at the grocery store, farmers market and butcher shops. I have andouille, chorizo, Italian, smoked Italian, kielbasa and brats a plenty.

So blinded by my need to cull my sausage herd, I decided to cook a sausage risotto; in the summer, in Kansas, when even the thermometers are sweating. I was forced to contemplate my sanity as I stood over my boiling pot of risotto, stirring for all I was worth, and praying for a stray breeze from a passing cat. I love this recipe though, so I suppose my brush with heat stroke was worth it in the end. My husband, who was parked in the cool comfortable basement for the entire ordeal, certainly thought so.

This recipe calls for sweet Italian sausage, but I used a smoked Italian style sausage this time around. Both versions are very good. The smoked sausage version is a more earthy and complex tasting, while the sweet Italian is fresher, with a simpler flavor.

Risotto almost always starts the same; cook the rice in some fat (usually oil or butter) for a few minutes, add wine, then add a boiling liquid a bit at a time, making sure it gets absorbed after every addition. Any variation to the theme after that is up to the individual.

Did I mention the stirring? Yeah, it’s a bit of a pain. I have to admit I slack off on the stirring, at least during the first half. I stir when I add the liquid, then maybe once or twice more. I pick up on my stirring during the last half of the cooking, and I haven’t really had an issue.  My risotto still comes out nice and creamy.

If you add the spinach right at the end, after you have taken the pot off the heat, it stays bright green and fresh-picked tasting. Sorry Popeye, but I like my spinach much better this way.

Risotto with Smoked Italian Sausage
Adapted from Everyday Food
Serves 4

1 tablespoon olive oil
1 small onion, finely chopped
1 tsp garlic, minced
1 lb smoked Italian sausage, cut into a ¼ inch dice (can substitute regular italian sausage)
1 cup Arborio rice
½ cup dry white wine at room temperature
1 28 ounce can diced tomatoes with their juice
2 cups chicken stock or broth
2 cups water
1 tsp Italian seasoning
1 9-10 oz bag baby spinach, washed
½ cup grated Parmesan cheese
1 tbsp butter
2 tbsp heavy cream
Salt and pepper to taste

Combine the tomatoes and their juices, the chicken stock/broth, the water and the Italian seasoning and bring to a bare simmer in a small pot.
Heat the olive oil in heavy saucepan or Dutch oven and add the onions, garlic and sausage. Cook over med heat until the sausage starts to brown and the onions are tender, about 5 minutes.  
Add the rice and stir to coat with the oil and cook for about 3 minutes. The rice will start to become translucent around the edges. Add the wine and stir until completely absorbed.
Start adding the tomato/broth mixture about a cup at a time, stirring occasionally, until the liquid is almost absorbed before adding another cup. For the last few additions of liquid, stir the rice almost continually. This will help make the risotto nice and creamy. The total cooking time should be about 25 to 30 minutes, and the rice should be just tender. You may not need all of the tomato/broth mixture.
Remove the pot from the heat and stir in the butter, cream and parmesan. Add the spinach and mix until the spinach is just wilted.
Season with salt and pepper to taste and serve right away.

(Printable Recipe)

You might also enjoy:<:

1. Bollito Di Manzo – Italian Boiled Beef with Tomato, Anchovy and Caper Sauce
2. Couscous with Raisins and Toasted Almonds
3. Affordable Beef Stroganoff

©EclecticCook.com, 2009. | Permalink toRisotto with Smoked Italian Sausage | 10 comments |

How can you have twenty pounds of fish in the refrigerator and not get a craving for beer-battered, deep-fried-yet-moist-and-tender fish, with homemade crispy-on-the-outside, soft-on-the-inside fries? I mean really. Is this even possible? Even though I’m not a big fan of deep frying anything at home (it’s messy, makes the house smell greasy, and I’m lazy) sometimes you just have to take the plunge, no pun intended (honest).

Fish and chips make me think of my father; the dish reminded him of when he was boy and his father would bring home a deliciously greasy, newspaper wrapped fish and chips dinner after work for a special treat. Mom used to make this quite often at home (minus the newspaper). I think she used just salt and pepper to flavor the batter, and she left out the beer, but I won’t let nostalgia stop me from adding it to mine.  I’m such a rebel.

Dad always ate his fish and chips with malt vinegar, but since the herbs are taking off in my garden, I decided to whip up a quick tartar sauce. Nothing but the best for the grand fish fry the hubby and I put together for his fellow brave fishermen, and the wimmenfolk who selflessly chose to stay home and keep a close eye on our air conditioners.

I even managed to find french cornichons.  Here. In Wichita. I wouldn’t really be surprised if a pig flew by right now.

It’s important for the oil to be at least 3 inches deep or more, but also at least 3 inches from the top of the pot. This is so it can maintain its temperature better as you add things to it, but not bubble over.  Too little oil, or too many pieces of fish or potatoes added at once, and the temperature of the oil will drop too fast, resulting in a greasy, soggy product. Yum. Not.

A friend that worked at a french-fry and hotdog joint for a summer told me that the key to really crispy fries is to pre-cook them. That means you fry them twice (just in case you missed it… like I did when she first explained it). Also, remember to cook in batches so you don’t overcrowd the pot, and make sure the oil returns to temperature between every batch.

Classic Fish and Chips
Serves 4-6

2 lbs firm fleshed fish such as cod, halibut, tilapia or haddock.
Peanut or Canola oil for frying, enough to fill the pot at least 3 inches deep
3-4 large russet potatoes for 4 people

1 cup all purpose flour plus more for dredging
¼ cup peanut or grapeseed oil
1 bottle of your favorite robust beer (I used Sam Adams Boston Lager)
½ tsp kosher salt
¼ tsp paprika
¼ tsp old bay seasoning
¼ tsp freshly ground pepper
Tartar Sauce (recipe follows)

The Batter:
Makes a generous amount of batter for 2 lbs of fish.

Whisk the flour with the salt, paprika, old bay and pepper. Add the oil and mix until just combined. Slowly add in the beer, a bit at a time, whisking vigorously, until the batter is the consistency of a thick pancake batter and all the lumps are gone.  You will probably need a bit more than half of the bottle of beer.  What you do with the other half is completely up to you.  I won’t tell.

The Chips (pre-cook):

Scrub, peel (or leave on the peel for a more rustic look) and cut the potatoes into sticks about ½ inch wide. Rinse and set aside in a bowl filled with cold water. Heat up the oil to 350°F in a deep fryer or a dutch oven. Drain and dry off the potatoes very well. Add a handful at a time to the hot oil, moving them around occasionally until they just turn lightly golden, about 5 minutes per batch. Remove and allow drain on paper towels. Set the cooked potatoes aside for now.

The Fish:

Preheat oven to 225°F. Dry the fish well with paper towels. Cut the fish into 2 or 3 inch pieces. Lightly dredge the pieces in flour and shake off the excess flour. The fish should be lightly dusted. Make sure the oil is back up to 350°F, then dip the fish completely in the batter, letting the excess drip off for a quick second, and then carefully add the battered fish to the oil. Cook only a few pieces at a time until golden brown, about 5 minutes. Remove from the oil and let drain on paper towels. Keep the fish warm on paper towels or a wire rack in the 225° F oven until ready to serve. I promise that the fish stays nice and crispy in the oven, so take your time and return the oil to 350°F between each batch.

The Chips (Final Cook):

Once all fish is cooked, reheat the oil (yes, the same oil, it’ll be fine) to 360°F. Add a few handfuls of the previously cooked fries. Cook for 4- 5 minutes or until brown and crispy. Remove from oil and drain on paper towels. Sprinkle with kosher salt. Repeat until all potatoes are cooked.

Tartar Sauce

1 cup mayonnaise
3 tbsp finely minced cornichons (small, sour French pickles) or dill pickles
1 tbsp finely minced capers
1 tbsp chopped fresh chives
1 tbsp chopped fresh parsley
1 tbsp chopped fresh dill
1 tbsp lemon juice
Dash of hot sauce, such as Tabasco

Combine all of the ingredients in a bowl, cover and refrigerate for at least an hour before serving.

(Printable Recipe)

You might also enjoy:<:

1. Fish and Noodles with Lemon Ginger Sauce
2. Fish with French Herbs and Spring Veggies
3. Roasted Three Potato Salad

©EclecticCook.com, 2009. | Permalink toClassic Fish and Chips | 3 comments |