Saturday, March 23, 2013

Dutch Baby-Oven Pancake

  


When we were stationed overseas we lived only about an hour and a half from the Netherlands.  It is such a beautiful country with wonderful people...and they all speak English!  This recipe comes from the little pancake houses that are scattered throughout the Netherlands.  The pancakes in there are not quite like ours.  They are huge and are not necessarily for breakfast.  They can be eaten at lunch and dinner too, with savory ingredients.  You could do that with this recipe also if you wanted.  I usually top mine with powdered sugar and fresh berries, which cut the richness of the butter.  The powdered sugar makes it taste like a cross between a funnel cake and a crepe, now how could you go wrong with that?  You could also get fancy and top it with a fruit compote or just some syrup if you prefer.

This is one of our favorite things to have for our weekend breakfasts in our house.  So much easier to make than cooking a bunch of pancakes, even the ones out of the box!  It only has 5 ingredients and cooks in one pan or ovenproof dish.   









 
 
 



Dutch Baby

1 cup flour
1 cup milk
1/4 cup butter
4 eggs
1/4 tsp salt

Preheat oven to 425.  Put butter in a large ovenproof skillet or other large oven safe dish.  Place in oven to melt and for pan to get hot while you mix ingredients.  Whisk together the rest of the ingredients in a medium bowl until mostly smooth.  Make sure butter is melted and pan is hot and remove from oven to pour in batter.  Return to oven to cook for about 10 more minutes or until pancake is puffed.  Dust with powdered sugar, or top with syrup or fruit compote, if desired.  Serve immediately.

Monday, March 18, 2013

Tzatziki and Hummus Dips

 

 

Hummus and Tzatziki are two very versatile dips.  I often serve them when I am entertaining as an appetizer with pita chips and veggies or sometimes we eat them just as a healthy snack. Another wonderful way to enjoy tzatziki is is with grilled meat as a sauce or on a gyro, yum!

Tzatziki

1 cup of  plain yogurt (I prefer the full fat variety of Fage brand yogurt for this, you can use what you like)
1/2 cup grated cucumber patted dry a bit with clean paper towel
1 tbsp fresh lemon juice, about 1/2 lemon
1 clove garlic minced and smashed into a paste using the salt and the back of a knife
1 tsp sugar
1/4 tsp salt or more to taste
1/4 tsp white or black pepper

Mix all ingredients together, taste to check for seasoning.  Best if chilled for at least 30 minutes, up to overnight to let flavors set.


Hummus

2 16 oz cans chickpeas drained and rinsed
1/4 cup olive oil
2 tbsp water (or slightly more if needed to blend hummus to smooth and creamy consistency, add only 1 tablespoon at a time)
2 1/2 tablespoons fresh lemon juice, or 1 whole lemon
1 tablespoon tahini (ground sesame paste found in the ethnic section of most grocery stores)
2 cloves garlic
1/2 tsp kosher salt, less if using table salt
paprika and a drizzle of olive oil for serving, if desired

Blend all ingredients in a food processor or blender until it reaches a smooth and cream consistency.  Garnish with paprika and more olive oil if desired.  May be made 24 hours in advance and refrigerated. Serve chilled or at room temperature.

Saturday, March 16, 2013

Belgian Cafe Salad with Fried Goat Cheese



Time to use up all those cans and jars of veggies in your pantry and fridge that you have been staring at, wondering why you bought them in the first place.  This is a salad where anything goes!  While living in Belgium we grew to love the salads that many of the little cafes sprinkled throughout the countryside would serve.  Belgians have a way of making the most delicious salads on the planet by adding so many yummy ingredients that you forget it's just a "salad". Belgians waste nothing and this is a great way to use up left overs of whatever you have, meat, veggies, beans, nuts, seeds, hard boiled eggs, you name it!  The possibilities are endless.

One of my favorite ways to enjoy this salad is with fried goat cheese.  I make the salad and have it ready and then I bread and fry up some goat cheese and place it on top.  If you have never had goat cheese before, this is a delicious way to try it.  The crunchy outside of the fried goat cheese and warm creamy inside paired with the cool refreshing salad is such a good combination!  For the dressing it is a basic balsamic vinaigrette, very easy.  Serve it with some bakery fresh multi grain bread and you have a meal!

Vinaigrette

1/4 cup balsamic vinegar
1/4 cup olive oil
1 clove garlic minced
2 tsp dijon mustard
1 tsp honey or 1/2 tsp sugar if you don't have honey
1/2 tsp freshly ground black pepper
1/4 tsp salt (optional)

Whisk together in a small bowl or shake together in a jar with a lid.  You may not use all of this, unless you like a lot of dressing on your salad.  Store any extra in  the fridge for up to 2 weeks, tightly covered.

Salad

6 to 7 cups or so of fresh greens i.e. spinach, romaine, arugula, field greens--whatever
* You can use whatever add ins you like here is what I used
1 small can sweet summer corn
1 small red onion diced
1 large tomato
1 small can beets
1 small jar of artichoke hearts
1 small pack of raisins
In a large bowl place all of the above ingredients or whichever combination of ingredients you are using for your salad.  Make fried cheese, recipe below. Drizzle on as much dressing as you like right before adding fried cheese on top.

Fried Goat Cheese

1 small log of goat cheese cold, cut into 4 equal slices
1/2 cup panko or plain bread crumbs (panko is better if you have it-I had ran out so I did not have them)
1 egg slightly beaten in a small dish
sprinkle of salt and pepper
enough olive or canola oil to generously coat the bottom of a small to medium skillet

Sprinkle the salt and pepper into the panko and toss to distribute.  Dip each piece of cheese into the egg and then into the panko.  If the cheese is still pretty cold you can fry right away.  If not, chill for 5 minutes in the freezer.  These can be made a few hours ahead and chilled in the fridge until ready to use.  Put oil in skillet and heat on medium high for about 5 minutes until nearly smoking.  When pan is good and hot add in cheese disks and cook about 1 minute to 90 seconds per side, just until golden, remove to paper towel to drain.  Place on top of dressed salad and serve.


Thursday, March 7, 2013

Snowy Day Pot Roast and Brownies!! Ultimate Comfort Food.




So yesterday was a snow day here in the DC area.  The hubby and I were as excited as school children!  Everyone, kids and adults alike, got a snow day.  You know what that means????  Time to cook some comfort food and pot roast and brownies definitely fit that bill.

We do not have pot roast often in our house, since my husband prefers foods that are not all cooked in one pot.  For this reason I make him pan roasted potatoes on the side, this way he has something that is not soft and slow cooked.  I personally like buttered noodles with mine...any excuse to eat pasta! 

Since all the stores in the area were closed, it is a very good thing that I happened to have a chuck roast in my fridge and I always have ingredients to make brownies or cookies in the house.  I don't generally buy cookies or goodies.  My deal with myself is, if I want them bad enough, I have to make them myself.  Unfortunately, or fortunately, depending on how you look at it, that is never a problem.  If you too are in the mood for some simple soul warming comfort foods, look no further!






   





Chewy Brownies

1/2 cup flour
1/3 cup dark cocoa powder (you could use regular if you wanted also)
1/2 cup semi sweet chocolate chips (again, you could use milk chocolate if you prefer)
1/2 cup butter (salted)
1 1/8 cup sugar
1 tsp vanilla
1/4 tsp salt
3 eggs at room temp (can be quickly done by putting in warm--not scalding hot water for a minute or 2)
1/2 cup of pecans or walnuts, chopped (optional)
13x9 inch pan
cooking spray

Melt butter and chocolate chips together in microwave by doing 30-45 second intervals until it is mostly melted, whisk to combine them.  Be careful not to keep them in the microwave too long; chocolate can seize up very easily.  Whisk sugar, eggs and vanilla into chocolate mixture, set aside.  In a separate medium bowl whisk together flour, salt and cocoa powder.  Slowly stir the flour mixture into the wet mixture until just combined.  Do not over mix or you will not end up with a chewy brownie.  Pour into a pregreased or sprayed 13x9 inch pan.  If desired add the chopped nuts on top.  Bake for 15 to 18 minutes or until slightly puffed all over.  They will appear to look sort of spongy and cakey, but they will fall and become chewy as they cool--if you have not overcooked them!  Cool for at least 30 minutes.  YUM!!!


Pot Roast time....



 

 


 
 Nanna's Pot Roast

***Precursor:  This pot roast is more my ode to Nanna, than Nanna's actual recipe,  just putting that out their for my family who may read this and have comments.  Pot roast just reminds me of Nanna because she always made the best!  Unfortunately, I never asked her how she made hers before she passed away, but this is how I will imagine her to make it.  So please don't burst my bubble, ok? 

1 decent size chuck roast
1 large onion roughly diced or a few handfuls of pearl onions fresh or frozen if you have them
2 carrots large rough chop
2 celery stalks large rough chop
3 cloves garlic whole, just whacked with the back of a knife to peel off skin
3 thick cut or 6 thin cut strips of bacon
3/4 of a decent quality beer (why, because I drank the other 1/4)
1 cup beef stock
1 tbsp tomato paste
1 tbsp worcestershire sauce
Generous sprinkle of kosher salt and ground black pepper for the roast, and more to taste
4 small sprigs of thyme (if you do not have fresh you can use 1/2 tsp of dried)

Season both sides of the roast liberally with kosher salt and freshly ground black pepper, set aside.  In a large pot cook bacon just until it begins to crisp and fat is rendered, remove to a plate and set aside keeping pot on stove. Place roast in hot pot with rendered bacon fat and sear for about 2 minutes per side, until nicely browned.  Remove roast to plate with bacon, set aside.  Add the diced onion, carrot, celery and garlic into the hot pot and cook for about 3 minutes.  **Make sure not to allow the bottom of the pan to burn up, if this begins to happen, just pour the beer and liquids in early***  Pour in the beer, beef stock, tomato paste, and worcestershire, stir.  Nestle the roast down into pot with the stock and veggies and top with the thyme sprigs.  Bring to a boil then, cover and turn heat down to low to simmer. After about 2 hours of simmering, stir liquid and taste to check seasoning keeping in mind it will reduce a bit further and flavors will become a bit stronger, if needed salt and pepper to taste (maybe a 1/4 tsp salt and 1/4 tsp pepper).  Simmer an additional 1 to 2 hours (so a total of 3 to 4 hours simmer time) or until meat is very tender when pierced with a fork.  If it is not tender, it is not done.  Serve with mashed potatoes, buttered egg noodles or pan browns (this is my family's way of saying roasted potatoes). Quick pan brown recipe follows. 
 
Garlic Parmesan Pan Browns (only pictured on plate with next to carrots)

6 large yukon gold or red skinned potatoes medium diced
1 1/2 tbsp olive oil
1 tsp balsamic vinegar
2 cloves garlic finely minced
3 tablespoons freshly grated parmesan cheese
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

Toss all ingredients together and dump out onto a cookie sheet.  Place in a 400 degree oven for 15 to 20 minutes, or until golden brown and cooked though.







Saturday, March 2, 2013

Sizzlin' Fajitas

Need I say more? Who doesn't love sizzling garlicky meat with melty cheese and sour cream on warm tortillas! I'm pretty sure these are my husband's favorite meal ever!  And thankfully, they are really fast and easy. You can use either chicken or steak and if you are feeling over the top, use them both!






















Sizzlin' Fajitas!!

Meat Marinade

3 tbsp lime juice from about 2 limes

3 tbsp olive oil

3-4 tbsp finely chopped cilantro

4 large cloves garlic

1/2 tsp paprika

1/4 tsp cayenne

1 tsp chili powder

3 tsp sea salt or kosher salt (used to crush garlic)

1/2 tsp sugar

Crush the garlic cloves completely in either a mortar and pestle or molcajete with the sea or kosher salt until it forms a paste. If you do not have one of the above specialty items...GO OUT AND BUY ONE-- they are flippin' awesome!!!...but in the mean time you can use a cutting board by mincing the garlic and then sprinkling it with 1 tsp of the salt and crushing it with the back of a large knife until it forms a paste. Once you have the garlic paste put it into a large 1 gallon zip top bag and add in the other marinade ingredients and mix it in the bag or a bowl would be fine also.

Fajitas

1 and 1/2 lbs (approx) of skirt or flank steak or chicken sliced across the grain into about 1/4 inch thick strips

3 teaspoons light olive or canola oil for cooking the veggies and meat

1 red or your favorite color bell pepper sliced into medium strips

1 large onion cut in half and then into medium size slices

1 clove garlic, minced

1/4 tsp salt

6-8 medium sized tortillas- we use whole wheat, but use whatever you like

Sour cream, cheddar or monetary jack cheese, and lime wedges for serving

Place the steak or chicken strips in the marinade bag, close the bag and massage to distribute the marinade onto all of the meat. Let the meat marinate in the refrigerator for at least 2 hours but up to overnight (take out 15 to 20 minutes prior to cooking to bring up temp). **If you do not have the time to marinate the meat for 2 or more hours, then just leave it out at room temperature, keeping the bag zipped tightly for about 20 to 30 minutes. Heat a large skillet to very high heat. Meanwhile, take your tortillas and place them in foil wrapping them up completely like a package. Place in a 300 degree oven to heat through while you cook the fajitas. When your skillet is very hot add in 1 tsp of the oil, it should smoke slightly. Add the onions, peppers, minced garlic and 3/4 tsp of salt. Saute for about 4 or 5 minutes until browned and just starting to get tender. Remove and set aside on a plate or in a dish.  Let the pan get screaming hot again.  Use another tsp of oil and add in half of your meat in a thin layer and ***do not move it for at least 1 minute maybe 2 *** (this will ensure that it browns nicely and all the water doesn't come streaming out of the meat). After the minute or 2 you can stir the meat around to brown all sides, takes about 2 or 3 more minutes (if using steak--take out right before it looks completely done so it does not get tough) place cooked meat on the plate with the vegetables. Use the last tsp of oil to cook the rest of the meat the same way as the first batch.  When meat is almost done, add back in the peppers, onions and the first batch of meat, stir to heat through for about 1 minute and take off the heat. Remove tortillas from the oven. Serve the skillet of fajitas with the warmed tortillas, cheese, sour cream and lime wedges. MMMM!