Chestnuts Roasting …

3 Jan

We can all finish this line, but does anyone even really know what a chestnut is, let alone, taste like?  When Jan came home with a bag of chestnuts, he was going to help me and some of our friends find out.  He described the smell of roasting chestnuts as typical European street food in winter—recalling vendors roasting them on the sides of the street for people to enjoy from paper bags.

The raw chestnuts

Uncooked, the nuts are covered in a hard shell and are smaller than an apricot and larger than a cherry.  The other night, Jan had just made all of us a delicious dinner, and we had dessert waiting for us.  But this was pre-dessert, he said.  And despite our full bellies, we were going to try this.  So while he got to roasting, we cracked open Jan’s culinary bible (On Cooking) and got to educating ourselves about the chestnut.

Here’s what we found out: chestnuts are called “true nuts” because they must be cooked before using. They are available steamed, dried, boiled, roasted, or as sweetened or unsweetened canned puree. Chestnut trees are in the same family as oaks, which explains their similarity to acorns. Some cultures have used ground chestnuts as their main source of carbohydrates, and the flour can be used to make breads and cakes, though the flour does not rise. Other important info: before roasting chestnuts, an “x” must be cut into them so the steam can escape, otherwise they will explode.

Carefully cutting and "x" into each chestnut

A few minutes later, with the house smelling fragrantly rich and sweet, Jan presented us with a bowl of the oven roasted chestnuts, which we immediately got to work peeling.  Chestnuts are a bit like hard boiled eggs, the longer you wait to remove the shell, the harder the work will be.  So even though our fingers were burning from the heat, we quickly worked to remove the outer husk and after that, the second fuzzy shell.

Removing the first shell

Removing the second, fuzzy shell

Finally! Down to the edible part!

Inside, the texture of the chestnuts was firm, yet spongy and able to break apart if torn (think texture of a raw white mushroom). And you’d be surprised if you were expecting them to taste like other nuts such as almonds or pecans.  The taste was sweet and earthy, somewhat resembling a sweet potato.

Having tried the chestnuts, I can’t say I’d want to eat them again (or perhaps they are an acquired taste?)  Quite the opposite of blue cheese, chestnuts smell better than they taste.  But, there is something about the aroma of chestnuts roasting (not on an open fire, in our case—we used the oven), that embodies winter and all that goes along with it—cold weather outside, and the warmth and coziness of being with good friends inside.

Lisa tries to describe the chestnut-roasting aroma

Ah, who cares! Let's eat!

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The Most Wonderful Time of the Year

21 Dec

And no, I’m not talking about the song or saying this because it’s the holidays. I realize it might make me a bit grinchy, but I don’t like Christmas music. The one and only time I will permit Christmas music to be played in the house is during the decorating of the Christmas tree. I got my three hours of Christmas music in two weeks ago. And the Christmas tree looks beautiful. And yes, it’s real, so I won’t have any more people calling me bah-humbug.

For me, it’s the most wonderful time of the year because it’s roast season. It’s cold outside and cozy inside when you’ve got beef slowly cooking in the oven. I once told Jan that my favorite meal growing up was the beef stew my mom made with carrots and potatoes. That the beef fell apart with a fork and it was amazing. And I didn’t have to describe any more before he got to planning his own roast beef dishes.

Since then, he’s made Julia Child’s recipe for Boeuf Bourguignon, which I like to call “Beef Boring-Jan” (only works when you pronounce his name correctly like yawn), and I request this meal anytime I know we have a bit more time to cook dinner (it’s amazing and worth the time). He’s made slow-roasted beef spare ribs that fall off the bone. And last week, he made the classic roast that we got to enjoy for days.

For this meal, perfect for warming even the biggest Christmas Grinch, Jan bought three pounds of New York Strip Loin Roast. Keeping the fat on the meat, he seasoned the entire roast with salt, ground peppercorns, onion powder, and garlic, and put it in pan over chopped carrots, onion, and a whole head of garlic. This was cooked in a 300°F oven, fat side up for approximately three hours until the internal temperature of the meat reached 135°F inside.

Roast before going into the oven

During the last hour of cooking, we added 1 cup of beef broth to the pan, to be used for making gravy for the mashed potatoes that would be served alongside the roast.

Once the meat reached the desired temperature, we took the roast out of the oven and let it rest for half an hour before serving. We had a delicious dinner of roast beef, mashed potatoes with gravy (made from adding the broth to a little bit of butter and flour), and the onions and carrots. I got everything mashed together on my plate just how I liked it.

Taking the roast out of the oven and letting it rest before serving

Then, only to improve upon the meal, a few days later we had French dip sandwiches made from the roast beef. When the meat was chilled, we cut thin slices, then cooked them in beef broth to serve with a toasty hoagie roll and a side of au jus. And again, a few nights later, when I was having dinner for one, I sautéed onions and tomatoes with a small amount of olive oil. I added about ¼ cup of beef broth to the onions and tomatoes, then toward the end of cooking, added the thinly sliced roast beef. I served this over a roll toasted with shredded Italian cheese.

The roast leftovers into delicious French dip

Finally, there was just enough roast beef left over for me to stop making sandwiches, and instead feed the rest to Benny as dog treats. And everyone in the house was happy. What can I say? I can’t get into that running-around-like-crazy-because-it’s-the-holidays spirit. Call me cynical for shying away from what I see as all the overly commercialized aspects of Christmas. But the rest of the stuff that goes along with the holidays? I’ll take the family and the food any day. And roast beef.

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Lessons in Indian

21 Nov

Since my friend Anjali visited last year and Jan and I got our first lesson on cooking Indian food (see Indian Feast Masala), we were not very good students. Jan made one other dish from Madhur Jaffrey’s Quick & Easy Indian Cooking (Stir-Fried Green Cabbage with Fennel Seeds, or bhuni bahdh gobi) for me to bring to my book club when the food theme for that night was Indian (we were discussing The White Tiger), and then, we made nothing else for a while.

And then, in typical fashion for us, suddenly it was all about Indian food. Though I’ve never been a fan of curry, dinners out and about (at North India Bar and Grill and Malabar Restaurant in Santa Cruz) convinced me that there was so much more than curry to get me excited about Indian. I learned early on that I love naan, and also all the different pickles and chutneys that go along with them.

At home, we again made the onion fritters and lentils from our introductory lesson, and began to try some other recipes from the book (thanks again Laura!). An instant hit was the spicy grilled chicken or masalewala murgh, and we had fun sampling that with a few prepared chutneys.

One night, the combination of dishes was right on. With the chicken on the grill and the cabbage on the stovetop, we followed the recipe for Indian Mashed Potatoes or mash aloo.  We reserved a portion of the mashed potatoes that were prepared according to the recipe (delicious this way), and the other portion was an experiment sparked by something we’d heard about on a cooking show.  By searching for more Indian recipes online, we found what we were looking for: mashed potato balls, though the more appropriate name was batata vada, which translates to “potato fritters.”  To make them, we rolled ping-pong-ball-sized pieces of mashed potatoes into chickpea flour (besan) that had turmeric added to it. I deep fried the mashed potato balls until the outsides looked golden brown and crispy.

Mashed potato balls after a dusting of chickpea flour

Into the hot oil

Deep fried deliciousness

Since the mashed potato balls were so delicious, I decided we’d make them for an Indian food themed dinner party we were hosting.  And since I was so excited about my newly acquired tool for forming meatballs (looked like scissor handles with ice cream scoops on each end), I thought that would help me make perfectly shaped mashed potato balls.  That, however, proved to be a mistake.  Because I hadn’t formed the balls by hand, the potatoes were not firmly pushed into shape.  When they were deep fried, they quickly began to fall apart.  So after all that, what we ended up with was basically just mashed potatoes that had a lot more grease in them than if we’d just left them alone.

A few other lessons learned: the marinade for the spicy grilled chicken (following proper food safety and reserving some separately from what is used for marinating the chicken) makes an amazing sauce to dip naan, potatoes, cabbage, and anything else on the plate. Also, Trader Joe’s is a great place to buy naan—they offer several different varieties in their freezer section, and they heat quickly and perfectly in the oven at home.

Clockwise from top: Spicy Grilled Chicken, Stir-Fried Green Cabbage with Fennel Seeds, and Mashed Potato Balls

Now being perfected: Stir-fried Shrimp in an Aromatic Tomato-Cream Sauce (ghagari jhinga), and the cooling Yogurt with Tomato and Cucumber (timatar aur kheeray ka raita)

We still have many more lessons to learn in Indian cooking, but I’m enjoying all the taste-testing along the way. So far, the lentils have been the hardest to perfect, but I’ve been polling Indian friends for their tips (so far, the best seems to be soaking them overnight first, then using a slow-cooker or crock pot to prepare).

Here’s the recipe for spicy grilled chicken modified from the recipe in Quick & Easy Indian Cooking, and recipes for mashed potatoes and cabbage should follow in the weeks to come.

Spicy grilled chicken—masalewala murgh

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INGREDIENTS

  • 2 pounds boneless chicken thighs or breasts

For the marinade and sauce

  • 1 tablespoon garam masala
  • 2 teaspoons ground peppercorns
  • 2 teaspoons oregano
  • 2 teaspoons cumin
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon turmeric
  • 1 clove garlic, crushed
  • 2 tablespoons lemon juice and some zest
  • 1/2 cup plain yogurt, plus an additional 1/2 cup to use later to make the dipping sauce
  • ½ cup canola oil

METHOD

  1. Combine marinade/sauce ingredients in a medium bowl.
  2. Divide contents in half; use half to coat chicken and let marinate sit for 2 to 4 hours in refrigerator.
  3. Barbecue or grill chicken until done, approximately 10 to 15 min.
  4. With the reserved marinade (not what was used with the chicken), add additional ½ cup yogurt and mix thoroughly to serve as a dipping sauce.

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Black Forest Cupcakes & Oktoberfest

7 Nov

Last year, Jan and I couldn’t get our act together in time for an Oktoberfest party in October, so we hosted one in November and called it “Noktoberfest” (see Lederhosen and Lebkuchen). Continuing the tardy tradition, we managed to host an Oktoberfest celebration this October, but it’s taken me until November to write about it.  Maybe next year I’ll get them both done in October!  And a few years down the line, I might actually be on schedule with Munich, which begins the 16-18 day beer festival in late September.

In any case, with a couple of other projects currently at the top of our priority list, this year’s Oktoberfest was a toned-down celebration, with Jan limiting the menu to (only!) four types of German sausages, plus meat-free sausages for our vegetarian guests. We brought back out our ridiculous costumes (lederhosen for the men, dirndls for the women), served sauerkraut, red potatoes, braised cabbage, and potato salad, and kept the drink menu simple with the obligatory Oktoberfest beverage: beer.  And while I enjoyed the silliness of decorating wearable lebkuchen cookies with my guests last year, this time opted for Black Forest cupcakes, and there was a lot less icing all over the house at the end of the evening.

Getting ready for the grill

Going overboard with the sausage selection?

The recipe for the chocolate cake came from AllRecipes.com (recipe here), and instead of using Kirsch (cherry liqueur) in the actual cake (again being lazy about a trip to BevMo), I soaked the cherries in brandy to give the cupcakes the slightly alcoholic flavor they needed.

The chocolate cupcakes before getting stuffed with brandy-soaked cherries

Black Forest Cupcakes

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INGREDIENTS

Cake

  • 1 (18.25 ounce) package devil’s food cake mix
  • 1 (5.9 ounce) package instant chocolate pudding mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs
  • ½ cup warm water
  • 1 cup semisweet chocolate chips

“Black Forest”

  • 1 can tart cherries (in water, NOT syrup)
  • 1 to 2 cups brandy or Kirsch
  • 1/4 pint hipping cream
  • 1-2 tablespoons powdered sugar
  • 1 dark chocolate bar
  • 24 Maraschino cherries

METHOD

  1. Preheat oven to 350°F.
  2. Drain cherries and place in a small bowl.  Pour the brandy over the cherries until they are completely covered with liquid, set aside.
  3. In a large bowl, mix cake mix, pudding mix, sour cream, oil, beaten eggs, and water. Stir in chocolate chips and pour batter into 24 paper cupcake cups.
  4. Bake for about 18-20 minutes, or until tops are springy to the touch and a toothpick inserted in the center comes out clean.  Cool cupcakes thoroughly.
  5. Drain the cherries again and roughly chop into quarters.
  6. Use a knife to cut partially through the top of the cupcakes, just above the paper cup.  Using your fingers or a spoon, stuff about 1 tablespoon of the cherries inside the cupcakes.
  7. Use an electric mixer to whip the whipped cream, adding powdered sugar until you have the desired sweetness (I added about 1.5 tablespoons to a ¼ pint whipped cream).
  8. Spread whipped cream over the stuffed cupcakes.
  9. Use a potato peeler to shave thin pieces from the dark chocolate bar, sprinkle over tops of cupcakes and top each with a maraschino cherry.

Baby Got Baklava

17 Oct

When I told a few people my plans for Sunday, everyone seemed worried.  “Isn’t that really hard to make?” they’d ask, referring to the baklava I said I would spend the morning making. I’d been tasked with making baklava—the Mediterranean dessert made of layered phyllo dough and nuts—for my dad’s wedding reception, to go along with the Armenian food that would be catered for the event.  Though I’d warned that I’d only made baklava one time before with not-so-great results, I welcomed the challenge, and hoped I’d have better luck and be able to positively contribute to the celebratory meal.

I began by researching baklava recipes, and found that the dessert is prepared in many different ways, depending on the culture, and can have infinite fillings, though the most common include walnuts and pistachios.  Because eating walnuts causes me to feel like I’ve eaten a serving of chalk, I knew right off the bat that I’d have to get a little more creative with the baklava I made.  Remembering the delicious chocolate baklava I’d sampled from the Fresno Greek Fest the month before, I knew chocolate was at the top of my list.  I’d also been curious about Sun-Maid’s Raisin Baklava recipe ever since I’d seen it.  When I found a recipe for Chocolate Walnut-Raisin Baklava, I knew I’d found the recipe to make.  

But after reading through the recipe, and another baklava recipe, and yet another one, I wasn’t sure what to do next. They all directed a different way to layer, fill, and fold the dough; I wasn’t sure what I should be doing at all.  I was in the kitchen, with my recipe printed on two sheets of white paper, folding and placing the sheets on top of one another, when Jan walked in and, laughing at the perplexed look on my face, asked what I was doing.  When I told him I was practicing making baklava with paper sheets before I got to the real phyllo dough, he said I needed a different approach and suggested YouTube.

As usual, he was right.  After I watched both videos from Dede’s Mediterranean Kitchen, I felt empowered.  I was making baklava and it was going to be easy and delicious. 

And, after seeing it done the right way, it was.  I made a few modifications to the original Chocolate Walnut-Raisin recipe, and it came out of the oven looking beautiful. I still had half the box of of phyllo dough sheets left, so I made a second batch, this time following Dede’s recipe for simple syrup, pecan filling, and ground pistachio topping. While I couldn’t have done it without Dede’s tips for technique, it was the raisin-chocolate-pecan baklava that got rave reviews.  Here’s my recipe, adapted from the recipe for Chocolate Walnut-Raisin Baklava.

Drizzling the syrup over the baklava after baking

Having fun with my CB2 appetizer plates (it's really a strawberry the hungry man is eating)

Raisin-Chocolate-Pecan Baklava

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INGREDIENTS

Simple Syrup

  • 1 cup sugar
  • ¼ cup brown sugar
  • ½ cup water
  • 1/8 teaspoon allspice
  • 1/8 teaspoon ginger
  • 1/8 teaspoon ground cloves

Filling

  • 2 cups pecans
  • 1 cup semisweet chocolate chips
  • 1 cup raisins
  • 2 tablespoons sugar
  • 1 tablespoon ground cinnamon
  • 1 lightly beaten egg
  • 16 sheets (13 x 9 inch) frozen phyllo dough
  • ¼ cup sweet cream butter

METHOD

  1. Day One: The night before assembling the baklava, remove the package of phyllo dough from the freezer and thaw in the refrigerator for at least 8 hours or overnight.  Also prepare the syrup the night before, keeping in mind that the next day, the pastry should be allowed to soak up the syrup several hours before serving.
  2. To prepare the syrup, combine all ingredients in a small, heavy saucepan.  For the spices, use a lemon zester for fresh ginger, and a small coffee or spice grinder to grind whole cloves.  Bring all the ingredients to a boil, and continue boiling for 1 minutes while stirring constantly so that the sugars do not crystalize.
  3. Remove the pan from the heat and cool the syrup completely.  Cover and store at room temperature until ready to use.
  4. Day Two: Allow the phyllo dough to sit at room temperature (in the box and in the plastic wrap) two hours before preparing the baklava. 
  5. Preheat oven to 350°F and butter a 13 x 9 x 2 inch baking dish.  To prepare the filling, place pecans, chocolate chips, raisins, sugar, and cinnamon in a food processor.  Pulse until combined.  Transfer to a medium bowl and stir in egg.  Set aside.
  6. On the stove top, melt butter in a small saucepan.
  7. Unwrap and place the stack of phyllo sheets on a smooth work surface.  Place filling, melted butter, and a pastry brush near the work area, as the baklava needs to be assembled relatively quickly otherwise the phyllo sheets will dry out.
  8. Place baking dish on top of stacked phyllo sheets and trim stacked sheets so that they will fit perfectly into the pan, then set pan aside.  Use a pastry brush to brush the top phyllo sheet with butter.  Carefully place into pan. 
  9. Brush the new top phyllo sheet with butter and place atop the first in the pan.  Repeat this step 8 more times until there are 10 buttered layers of phyllo dough in the pan. 
  10. Spread half the filling over the 10 layers.  Top with buttered phyllo sheets one at a time just as with the base layer, except this time stack only 4 layers.  Atop the fourth sheet, spread the remaining filling. Top with two more buttered phyllo sheets. 
  11. Cut through all the layers into squares (or triangles, or diamonds, or any other shape you like) and bake for approximately 35 minutes, until golden brown.  Allow to cool for 10 minutes, and then begin drizzling the simple syrup over the baklava.  Wait several minutes between each drizzling, allowing the syrup to soak in, and drizzling over the edges of each square, using the remainder of the syrup.
  12. Use a dab of syrup to attach a pecan half on the top of each piece. Allow baklava to sit for several hours (or a day) at room temperature before serving.

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Swedish Meatballs

2 Oct

It hasn’t been dinner as usual at the Our Life in Meals household recently. During the past few weeks, Jan sent me updates (and photos) of various barbecue eaten across the Southwestern United States as he fought forest fires in Texas and Arkansas (driving there and back and seeming to stop at every barbecue joint along the way). Needless to say, I’ve gone through a few rotisserie chickens and boxes of cereal (not for the same meal, of course) while he was gone.

And because I’d let several weeks go by without posting to Our Life in Meals, the harder it became to begin again. Even once Jan returned home, I felt that we had to prepare some amazing meal for me to break the ice.

But it turned out that a seemingly standard dinner might do the trick when Jan and I combined our heritage to prepare one of the best meals we’ve had in months. After many batches of experimentation, I finally perfected my recipe for making the Swedish meatball sauce. The sauce isn’t as thick as what you might call “gravy,” but it’s perfect for drizzling over mashed potatoes. And the dynamite cultural combination came from serving the Swedish meatballs and mashed potatoes with Czech apple-braised cabbage—proof that the Czechs and Swedes are a perfect match!

To make the meatballs, Jan combines cuts of pork and beef, running them through the meat grinder before adding salt, pepper, fresh parsley, egg, and bread crumbs. He pan fries the meatballs to brown them on all sides, then finishes them in the oven. After that, it’s my job to make the sauce, while he checks on the mashed potatoes and cabbage. When everything is ready, serving with lingonberry sauce is a must.

We freeze half the meatballs for later, and enjoy the rest for dinner

After meatballs are cooked in the oven, use the pieces from the pan to make the sauce

Adding the meatballs back into the sauce

Ready to serve

Swedish Meatballs

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INGREDIENTS

Meatballs

  • 1 pound ground beef
  • 1 pound ground pork
  • ½ medium onion, small dice
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 egg
  • ½ cup bread crumbs
  • 1 tablespoon parmesan cheese
  • ¼ teaspoon each: salt, pepper, oregano, basil, parsley
  • 1/8 teaspoon hot paprika

Sauce

  • 2 cups water
  • 2 teaspoons beef bouillon
  • 2 tablespoons flour
  • 2 tablespoons sour cream

METHOD

  1. Combine all meatball ingredients with hands in a large bowl.
  2. Form into balls slightly smaller than the size of a ping-pong ball.
  3. In an oven-safe pan (no plastic handles!), fry meatballs in olive oil over medium-high heat until browned.
  4. Place pan in a 350ºF oven about 15-20 minutes or until the meatballs are cooked through.
  5. To make the sauce, remove pan from oven and use tongs to set aside the meatballs in a bowl or plate. Reserve fat and juices left in the pan.
  6. To the pan, add 1 cup water with bouillon and flour, stirring immediately so that flour does not clump.
  7. Stir mixture occasionally over medium heat until the sauce thickens, approximately 10 minutes.
  8. Add sour cream and stir until combined.
  9. Return the meatballs to the pan with the sauce, stirring gently to coat. Keep on medium heat until meatballs are entirely coated and sauce thickens greater.
  10. Serve with mashed potatoes and lingonberry sauce.

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Beef Jerky

29 Aug

I’ve been letting my harsh stance on kitchen gadgets slide in recent months, and before I knew it, we had another acquisition.  I will admit that I was fearful when Jan excitedly reported that he’d ordered a dehydrator and it would only be a matter of days before it arrived from Amazon onto our doorstep. He told me I should be relieved that he’d bought the Nesco FD-80, as he was tempted to buy the Excalibur (which we got a sneak peek at during our raw foods class: Going raw), but that it was three times the price and didn’t seem worth it. As Jan says, a dehydrator is not a complicated thing; it’s essentially a box with trays and a regulated heating element and a fan, and since the Nesco had adjustable temperature settings, it fit all the requirements.

When the dehydrator arrived, Jan was like a giddy child with a new toy. He bought sirloin roast (deciding on that cut in particular because that was what was on sale), and cut it into thin slices. He used soy sauce, Worcestershire sauce, salt, pepper and dried chili flakes to make a marinade for the meat. After about 4 hours of the meat marinating, he loaded up the dehydrator and “let it do its magic,” as he said. He kept checking on the jerky till it seamed the right dryness which was about 6 hours later.

Beef jerky ingredient lineup

Before drying

Beef inside the dehydrator (hanging out outside on the barbecue)

After 6 hours of drying

We sampled the jerky and it was not over spiced nor over salted—it was amazing how we could really taste the meat. Much better than the stuff you buy in the store, we agreed. One thing to be aware of is that since you are dehydrating the meat you will end up with about 1/3 the weight that you started with, so 3 pounds of meat is only 1 pound of jerky. It’s probably more cost-effective to buy jerky premade from the store, but the quality you get with homemade is worth it.

Since his first batch, Jan has been experimenting with different ingredients and the recipe I’m sharing below is our favorite so far. With everyone in the family pleased with the beef jerky (especially Benny!), the dehydrator is, for now a welcome addition to our family of kitchen gadgets. And it might stay that way for a while. After all, once the allure of making homemade jerky wears off, there’s still a whole world of other foods out there to dehydrate.

Beef Jerky

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Ingredients

  • 2 pounds sirloin or London broil cut into 1/8 inch strips
  • ¼ cup of soy sauce
  • 2 tablespoon Worcestershire sauce
  • 1 teaspoon chili oil
  • 1 teaspoon chili flakes
  • ½ teaspoon crushed pepper corns
  • 1/8 teaspoon salt

Directions

  1. Combine sliced meat with all other ingredients and marinate at least 4 hours.
  2.  Place in the dehydrator for 6-8 hours.

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The Fifteen Minute French Dip

8 Aug

I’ve been craving a French dip sandwich ever since I tasted the original at Philippe’s in Los Angeles (The original French dip) and the Italian beef Sandwich at Taste Chicago, all on the same night.

When Jan barbecued tri-tip for dinner and we had lots of leftovers, I knew I finally had my chance to have this delicious sandwich again. I put away the slices of tri-tip, which Jan had already thinly sliced, and added a French baguette to our shopping list for the next day.

When it was time for meal preparation, we utilized more leftover ingredients for the other components of the dish (lots of cabbage left over from an Indian-themed feast—more on that to come) and made coleslaw with green cabbage, carrots, and raisins. We let that rest for a while, since it always seems to get better once the mayonnaise, sugar, and vinegar can meld together with the rest of the ingredients.  And we also started baking French fries in the oven, since those also took a little more time than our sandwiches, which Jan said would take less than 15 minutes to prepare.

To make the sandwiches, Jan began by getting water to a boil and adding beef bouillon, letting it simmer for about 5 minutes.  He then added slices of green onion and the pieces of tri-tip, allowing it to cook for another 5 minutes over low heat.  With about a minute before the beef was up, he placed the bread into the toaster oven, already cut into the desired sandwich lengths for each of us and split in half (but still attached at one end).  To mine, he added Muenster cheese to be toasted with the bread, and his bread he left plain.

Beef broth with green onions and thinly sliced tri-tip, simmering

When the toaster time was up, he used tongs to remove the pieces of beef from the broth and place them into the bread. The broth was placed into two bowls, one for each of us to dip our sandwiches in at the table. We added French fries and coleslaw to our plates and it was time to eat.

I didn’t follow the technique at Philippe’s of dipping my entire sandwich into the broth before serving, and instead dipped one corner of the sandwich at a time, just before taking a bite of that piece. And it wasn’t just because I didn’t have to drive all the way down to Los Angeles for a French dip sandwich—I enjoyed the homemade version the best—I liked the freedom of choosing whatever cheese I wanted, how thin or thick I wanted the beef sliced, and even down to determining the thickness of the broth. Jan took a cue from Philippe’s and added spicy peppers to his sandwich, and I remembered to steer clear of the spicy mustard, even though we still had the jar from our trip waiting in the refrigerator.

Even though leftover tri-tip is a great excuse for making this sandwich, we’ve also had great results using slices of roast beef from the deli-counter or lunch meat section, so leftover barbecue isn’t a requirement. With only requirements being bread, beef, bouillon, and a few minutes, I’m not going to let such a long time go by before having another.

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More S’mores: Going Gourmet

26 Jul

I’ve written about s’mores before (Girls gone camping, Getting scientific about s’mores, One year ago: reminiscing on the Vantastic Voyage), and thought I’d said just about everything that could be said about them. But, when it comes to the things you love, maybe that isn’t true—there’s always more to be said.  So here goes.

Jan and I spent last weekend camping with a group of friends at Huntington Lake, which meant in addition to the “regular” food we were bringing, we also brought plenty of s’mores supplies to go around. Jan did our shopping and bought the ingredients for the classic American s’mores: Honey-Maid graham crackers, Jet-Puffed marshmallows, and Hershey’s milk chocolate and Special Dark bars.

When we got to camp, we learned that we weren’t the only ones thinking about making s’mores.  But these s’mores ingredients brought by other campers were the Trader Joe’s variety, and suddenly, a whole new s’mores world opened up for me.  There were Belgian Butter Waffle Cookies, Old Fashioned Cinnamon Grahams, Swiss Milk Chocolate, and the Pound Plus of Belgian Dark Chocolate. And lots and lots of marshmallows.      

With the addition of what I was calling the gourmet s’mores ingredients, our campfire wouldn’t be just about enjoying the classic American s’more, but instead, pursuing an always welcome activity for us—the taste test.

I used the lid of a plastic camping-box-container as my tray to lay out all the ingredients and offered a quick tutorial on my s’mores technique (toast 1 graham cracker square with chunks of Special Dark atop it while slowly roasting 2 marshmallows on a skewer, then using the other untoasted graham cracker to sandwich the hot marshmallows on top of the toasted graham cracker and melted chocolate, all while carefully removing the skewer).

Selecting ingredients

Everyone had their own ideas about what combinations they wanted to try: Belgian Butter Waffle Cookies with Belgian chocolate, open faced s’mores, untoasted grahams, etc. and they got to work constructing their own treats. As usual, there was the great debate about slowing browning the marshmallows verses catching them on fire and quickly burning it out. Jan argued that the more fiery technique allowed for the marshmallow’s sugars to caramelize, while I argued that my slow-turning technique near the hot ashes got the entire marshmallow heated completely through. But this wasn’t a new debate and everyone concentrated on making their own s’mores. I had the fun of watching each person work on their own creation and combinations of ingredients.

Jan offers his advice on marshmallow-roasting

S'mores in progress

Since I already knew what the “classic” tasted like, I tested out the new cookies/crackers. As people made their s’mores, the consensus was that the Belgian chocolate was delicious, but too thick to even begin melting, so I stuck with Special Dark since the thickness of that bar seemed to allow the chocolate to melt at the same rate of marshmallow-cooking. My s’more with the Belgian Butter Waffle Cookie was delicious, and tasted even richer than the standard s’more on graham cracker, with its thin and buttery texture.  I was intrigued; there was definitely something to switching out the different pieces of the s’more. When I felt that I had recovered from my initial sugar high, I made my second s’more, this time with the Old Fashioned Cinnamon Graham. The cookies were thick without being too crunchy, and I loved the little crystals of sugar that were powdered onto the cookies. The cinnamon, however, detracted from the rest of the chocolate and marshmallow flavors when everything came together.

Made with Belgian Butter Waffle Cookies

It seemed as if everyone had a favorite, and we all would have liked to try the infinite combinations of ingredients and cooking techniques, but we soon reached our sugar limit. What had, minutes before, been a lively group around the campfire, had become quiet and reflective.  I think we were all experiencing a sugar coma.  We discussed the “best” s’more, but of course came to no consensus. For my own view, I think I’ll stick with the classic, but trying these combinations of other cookies certainly got me thinking about other ideas. For example, I might want to just eat the Cinnamon Grahams on their own, and on another day, dip the Belgian Butter Waffle Cookies in chocolate or spread Nutella on top of them. For some of the other campers though, after trying the gourmet version, they might have a new favorite. As the s’more discussion ended, we seemed to have recovered from the sugar and everyone was back to their usual selves, having had enough cookies/crackers, marshmallows, and chocolate of any form until the next camping trip.

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Barbecue Sauce Taste Test #1: Chicken

11 Jul

What to do with a pantry full of barbecue sauce and a refrigerator full of chicken? Conduct a barbecue-chicken taste test, of course. The other night, I came home to find Jan in the midst of executing long-considered plan. Over the course of a few shopping trips, he had gathered the “original” flavors of a handful of barbecue sauces, all the while considering what he would do with them. And after reading a recent Consumer Reports article on the best barbecue sauces, it was finally time for him to conduct a taste test of his own.

When I got home, Jan already had a few guy friends over mixing drinks and snacking on appetizers. He had laid out the barbecue sauces in a row, and poured a small amount of each into a bowl. The sauce lineup of original flavor in no particular order: Stubb’s, Jack Daniel’s, Famous Dave’s, KC Masterpiece, and Sweet Baby Ray’s. Without allowing us to see which sauce was which, he had us taste the sauces by themselves. With our plastic tasting spoons it wasn’t quite as classy as a wine tasting, but we took our task seriously, taking time to taste and consider each sauce. We offered our guesses on which sauce was which, but Jan kept quiet, saying nothing would be revealed until we tasted the sauces with the chicken that he was busy barbecuing on the grill.

The guys taste the sauces on their own

The tasting medium of chicken was seasoned with salt and pepper, grilled, and “sauced” in the last 5 minutes of cooking. Again, Jan lined up the samples, 5 different bowls of chicken, each cooked with a different barbecue sauce. Jan instructed us in what order to take the samples, and to lay them out clockwise on our plates, with sample #1 at 12 o’clock.

The chicken before being cooked with one of five barbecue sauces

It was quiet for a few minutes as the seven of us tasted each of the samples. And then suddenly, you couldn’t keep anyone quiet—everyone had an opinion on the best and worst barbecue sauces. After debating for a while, it took the scientist in the room—our friend Nevin—to determine the best way to judge. On a small scrap of cardboard, she laid out a table: columns one through five for each sauce, and rows for each of the seven tasters. She asked each of us, one by one, to list our choices, from favorite to least favorite.

In last place was Stubb’s with 30 points (each person’s last choice was 5 points, their first choice was 1 point). Next was Famous Dave’s with 25 points, followed by Jack Daniel’s with 19 points and KC Masterpiece with 18 points. In first place was Sweet Baby Ray’s with 13 points. Our choices for barbecue sauces didn’t exactly match up with Consumer Report’s top-rated Stubb’s. But, all of us agreed that some of the worst-rated (by us) sauces might be amazing on pork or beef. We all admitted that Sweet Baby Ray’s was the sweetest of the sauces, but it seemed to best compliment the chicken. We agreed that another taste test with the same sauces and different meats would need to be done in the near future. In the meantime, we contemplated the results and kept eating more chicken.

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