From the Kitchen and the Bar – samoa pie, and wine

The samoa in the title is the Girl Scout cookie.  My spouse *loves* them.   They are basically a shortbread cookie covered in caramel, toasted coconut and chocolate.   They still are pretty good, though many of the cookies seem to less than what I remember.  Of course it could simply be the glow of nostalgia.  I, for the record, was a Brownie for about 6 weeks.  I was there long enough to make a “sit-a-pon”  and then was bored with the antics of little girls.  Such is the burden of reading way way early and just not caring who had what doll, etc.

Spouse found a recipe for a “samoa pie”, and asked nicely for one.   The recipe came from Averie Cooks, and is a very nice recipe indeed. It is quite the sugar bomb.  I think it is better than the cookies.  It is also very close to the circa 80’s Seven Layer Cookies, but I find it much easier to make since I almost always have the ingredients on hand.  I got randomly lucky and the chocolate on top evidently hit the tempering temperature and it ended up shiny.   I do recommend baking this on a sheet pan because the sweetened condensed milk got very very close to boiling out of the pie pan.  This is very very good with a cup of dark roast coffee with a bit of cream. I’m really enjoying the Gevalia Majestic Roast lately.

As for the wine, we finally got a bottle of Apothic Crush.  This is one of their limited editions, and I think for Valentine’s Day.  It’s very much like their Red and Dark, velvety and rich, but a bit lighter than both.  They are now coming out with a Rose for the spring/summer.

That’s it.  Eat and drink well.

Postscript:  if you are a new visitor, be warned that the bulk of my posts are my opinions of politics (pragmatic liberal) and religion (hard atheist).  If you only want to see the food and drink posts, just pay attention to the titles. They’ll always have “from the kitchen” or “from the bar” on them.  Occasionally, you’ll see a “from the back room” which will detail our adventures in home brewing.  Visit The Boss’s Office to find out about your host.

From the Kitchen and From the Bar – a less than standard Thanksgiving: Thai pork roast

filled-bunsThis year we decided to part from the norm of having our usual chicken dinner and try a new recipe we found in my subscription to Food & Wine magazine. This new recipe was for Thai Pulled Pork Sandwiches by Chef Jamie Bissonnette. This where my new Thai ingredients came into play. The online store, importfood.com,  has great deals on boxes of darn near everything you might need to cook Thai.

It’s a pretty straightforward recipe, with a pork roast being covered in a spice paste, roasted for hours to become fork-tender and then having a sauce added to the shredded flesh. My departures from this were minimal. I used a far larger pork roast, a pork shoulder with the skin on that weighed nearly 10 pounds. My eyes are always far larger than my stomach when it comes to purchasing my favorite meat.

raw

the raw roast with the paste on it.

The size of the shoulder meant that I thought I needed more curry paste (the curry, sugar and fish sauce mixture in the recipe) to cover it. I doubled the recipe and found that it was not needed. When I put the paste on the pork, I did not put it on the skin side.

The skin side was scored and then shoulder was roasted skin side up in my faithful black speckled roaster. When it was a couple of hours in, I took a fork and lifted the skin off and painted more curry pasted on the fat layer. The recipe has that one can take off the meat juices, remove the fat and mix the juices back in with the fork. Since I roasted this so long (4.5 hours), I got 9/10 fat, which I deemed not worth the effort to get that 1/10 juice separated (though it did inspire me to order a fat separator).roast

The coconut based sauce was done as indicated in the recipe but I added about a tablespoon of lime juice at the end since the sauce tasted a little flat to me. I think this would have been balanced using the lime wedges indicated as condiments at the end of the recipe but I found it easier to just add.

Packet of spices that are charred for the sauce.

Packet of spices that are charred for the sauce.

My husband also requested bao (you can find the link for the recipe here) rather than the brioche buns indicated. I made the steamed buns without filling using Andrea Nguyen’s recipe from Asian Dumplings. It works just as always and they are so very tender and mild. I can see little kids loving these with a little jam.

unfilled bao

unfilled bao

As a condiment, we just used cilantro since my husband isn’t much of a veggie eater and I forgot to pick up the cucumber that I wanted. I wasn’t going near a store because people lose their minds here when it comes to Thanksgiving and then the curious American habit of Black Friday.

Definitely a keeper recipe. We had a couple of Great Lakes Brewing beers with it. Their Celebration Ale is a higher alcohol ale with honey and spices. It’s sweet but not as sweet as some, like our local Troegs Mad Elf which is more than I can handle. The other was their Ohio City Oatmeal Stout, a perhaps smoier than usual stout but still very nice. The sweetness of both beers was good with the slight sweetness of the pork.

Incidentally, I did try to make the removed pork skin into cracklings. It worked somewhat. I took my cast iron griddle, got it smoking hot and put the skin bits on it. They puffed up, but somewhat irregularly, so some were nice and crunchy, and some weren’t. It was enough for a small chef’s snack 🙂

That’s it. Eat and drink well!

(postscript: in case you are new, and don’t want to see my opinions on religion and politics, just choose to read the “from the” posts. These will be about food, drink and whatever the subject is.)

From the Kitchen – port peppercorn sauce and a petit beef tenderloin filet

steakAlthough we’ve wandered a bit off of the South Beach diet lately, we are doing pretty well in keeping any new weight from being added back on.   It does help us to weigh ourselves every day, just to keep an eye on things.  We also got back some lab reports and everything is better, including cholesterol (your mileage may vary).

One of the things we started when losing weight is buying a whole beef tenderloin, doing a little butchering ourselves, and keeping easy to cook filets in the freezer. I did a stint in the meat department of a fancy grocery store and gained the skill of being able to take apart a tenderloin e.g. removing the silverskin, and knowing how the multiple muscles run to get the best result (I also became a good hand at discombobulating a whole chicken. Get a set of kitchen scissors, but a sharp knife also works fine). Out of a whole tenderloin, I generally get around a pound of inedible scraps, a pound or two of scraps I can use in stirfry or stroganoff, and, depending on the size of the tenderloin, 10-13 nice filets.

The steaks were simply cooked at high heat in butter. I do like mine “Pittsburgh style”, very brown on the outside and damn near raw otherwise.   We often use cast iron but a heavy non-stick frying pan also works if you pay attention.

The side was a baked potato, done a la the Joy of Cooking method (slick potatoes with oil or butter, then 40O F for 20-30 minutes, then pierce and put in for another 20-30 minutes). We didn’t have sour cream but we did have a nice purchased tzatziki from Cedar’s (a little more dill in it than I generally put in my own but not bad at all).

The sauce is something I’ve been wanting to try for years. When I was in college, I went to a nice restaurant in the Shadyside area of Pittsburgh called Pasta Piatto (or at least I think that was the name). They had this steak absolutely crusted with coarsely crushed black peppercorns with this fabulous slightly sweet red wine sauce on it. I spent an entire month’s allowance (for extra things I might need at college) on this. I also learned that one should make sure that one’s hosts are indeed going to pay for your dinner rather than assuming it.

There are quite a number of versions of this on the internet. This is my take on it: Continue reading

What the Boss Likes – something from the kitchen and a new winery/brewery

I’m currenbeertly hiding in our one air conditioned room on a 95+ degree (F) day.   I do love the varied seasons of PA but I could do without the really really hot days. At least I’m not still working as a field geologist out on a hazardous waste site in level C gear.

Though that did work wonders for losing weight….

A couple of weekends ago we went to a new brewery/winery that we didn’t know about and it’s within 7 miles of us (as the crow flies). It’s Spring Gate Vineyard and Winery and Spring Gate Brewery. They can share property but can’t share a building because PA liquor laws are peculiar at best.

Harrisburg is a rather strange little city. You go out a road just a few miles of city center and poof! You’re in farmland.   This allows for 60 acre old farmsteads to be a great location for a place to get wine and beer.

They have live music and they have caterers and food trucks come to offer food to go with the drinks.   These are usually themed events. We went on a lobster fest day and had a most excellent lobster roll. It went very well with the apple juice laced saison and the Sparkling Pink Peignoir wine.   They also have ciders, including a very good hopped one. There is a large bricked courtyard behind a large white barn where the wine is. There’s a decent amount of parking, though some of it is on old farm fields. If you are fussy about where you park your SUV, good, I’d keep the place to my self.  🙂

This past weekend we made a recipe I got from an email from the Penzeys Spices folks. They don’t currently have a link to the recipe on their website and I’ve asked for one. So I hope they forgive me when I post it here. It’s for seekh kebob, and was sent to them by Major Saleem Khan.   It’s absolutely delicious, as good or better than the seekh kebob from our local indian restaurant.

We grilled this on a very hot charcoal fire.

Seekh Kabobs

If you don’t feel like fussing with skewers, the mixture would also make great burgers.

1 1/4 lbs. fresh ground beef (80/20 is a good mix); frozen doesn’t work as well
2 tsp. CAYENNE PEPPER
2 tsp. salt
1 1/2 tsp. GROUND CORIANDER
1 tsp. POWDERED GINGER
1/4 tsp. GROUND ALLSPICE
1/2 tsp. PENZEYS PEPPER
2 tsp. GROUND CUMIN
1/4 tsp. GROUND CLOVES
1/4 tsp. PENZEYS CINNAMON
1/2 tsp. GROUND CARDAMOM
2 1/2 TB. garlic paste
2 TB. ginger paste
2 TB. roasted chickpea powder (this is helpful for keeping the kabobs from falling apart; use 1 TB. all-purpose flour if you can’t find chickpea powder)

2 TB. lemon juice
1/2 Cup oil (see note)

In a large bowl, combine all of the ingredients except the oil. Mix well with your hands. Refrigerate for 21/2-3 hours. Add the oil and mix well. Roll the meat into small, round meatballs. Thread each meatball through a skewer. Dip your hands in water to prevent sticking, and flatten the meatballs in a thin layer around each skewer. Grill over low heat, turning the skewers at least once, after about 5 minutes, until the meat turns to brown on both sides. Don’t overcook or they will not be as deliciously tender.

NOTE: We used 73/27 ground beef and didn’t find we needed ¼ cup of the recommended oil. We also just made little patties, about the size of a golf ball, then flattened out. They flared like crazy on the grill but we like the seared bits.

tamarind fruit aka poop or little aliens about to get you

tamarind fruit aka poop or little aliens about to get you

We had these with the cilantro-mint chutney from this post. We also made tamarind chutney from real tamarinds. They are tasty little fruits, though they do look like poop. I cooked 8 oz or so of peeled tamarinds in a couple of cups of water, threw in a couple of star anises, boiled briefly, squished and strained what was made, then followed this recipe from one of my favorite food blog sites, seriouseats.com. Jaggery or palm sugar is worth getting for this. This was rounded out with some greek yogurt with a couple of tablespoons of grated fresh garlic and slices of sweet onion and shredded lettuce. Most excellent!

That’s it. Eat and drink well!

From the Bar – a few Belgian ales and a movie

beerI have now been on this planet for 50 years.   I really wish I had been on some other planet during this time but alas technology has not cooperated.

For my birthday, we went to have really good cheap french fries (cooked in beef fat) and expensive Belgian beers. This was an extra treat since we’ve also been on the South Beach Diet for the last 4 weeks and haven’t had much in the way of carbohydrates (I’m happy, I’ve lost 10 pounds).

I had two beers. One was a Rochefort 8. This is a trappist ale, not quite as sweet and complex as the Rochefort 10 (or as alcoholic 9.5% as opposed to 11.3%) but very much the dark beer that tastes of caramel, dried fruits and rich yeasts. My second was Bink Bloesem, another rich beer, not quite so dark or strong (7.1%) but wonderful with the tastes of fall fruit and spice. It has pear syrup in it.  I love that our local Belgian café, Café Bruges, uses all of the fancy glasses for the beers. I have a bit of a thing for fancy things to drink out of. My mom had a cordial set that she never used and kept at the top of a tall cabinet. My younger self risked life and limb climbing up to get a little glass to drink from when she wasn’t around.

My husband had Echt Kriekenbier and a Boon Kriek. The Echt was excellent, 6.8% alcohol, a touch sour with a strong cherry aroma. It is based on an ale, not a lambic   The Boon was wonderful, like cherry pie and it has cherries in it, and is a lambic.   It is a low alcohol beer, only 4%, eminently sessionable. The only kriek we’ve had that we like better is what we’ve had up at the Selin’s Grove Brewing.

We watched Jupiter Ascending this weekend. I really liked it. It was fun, fast and was pure space opera. I really have no idea what people are looking for in a movie like this. Movies don’t need deep plots, or world-moving emotional displays. I’m more than happy to have a strong female character who likes science, who doesn’t freak out more than necessary, and who can take care of herself along with her friends. The movie is just beautiful, btw. Watch this and John Carter to see the good guys win and the bad guys lose. That seems to happen so little anymore.

From the Kitchen and Bar – I have committed a culinary sin….and it was goooood

A week after Snowzilla and we still have about a foot of snow still on the ground. I’ve been tossing out old bread and stale snacks for the local crows, squirrels and little birdies since they have little to eat. Yesterday we had a huge number of crows in the neighborhood. There must have been a couple of hundred, which can make quite a racket. I guess we had a mass murder or a genocide, considering that a group of crows is called a “murder”.

We cooked and hid inside during the storm. One thing we had was a complete experiment thanks to the local event called the Pennsylvania State Farm Show (this isn’t the sin yet). It’s essentially a country fair in a building, a very large building, in January. There are displays of farm equipment, farm animals, arena events like horseback riding and animal judging, and food booths of all sorts of farm products. People are weird about the food booths. They are completely stunned with the milkshakes one can get there, insisting that they are so very wonderful. The reason that the milkshakes are so great is that they are made with whole milk and ice cream made with whole milk, not that nasty 2% or skim that many Americans insist on drinking. They are also in awe of fresh donuts made with potatoes. OF COURSE fresh donuts made with potato starch which makes them soft and moist will be good!   I mean, really people, just think for a moment.  🙂

lamb-breastThe farm animals brought to the show don’t always go back to the farm again. In many cases they are slaughtered soon after, especially the lambs and calves. A local grocery store had a great sale on lamb in many many more forms than what one can usually get here in the states. I got a lamb breast to try. This is the ribs and belly of the lamb, so it is mostly bone and fat. Out of about 2.5 pounds (around a kilo) of raw meat, we got about a pound of meat and some of the best crackling ever. It was really good, succulent and gamy, and ended up being essentially $10.00 a pound once cooked ($4.99/lb raw). I used a recipe that called for a spice rub and a long slow cook. The photo shows that my husband got to it before I could get my camera.

mushWe also made polenta, which I grew up calling “mush”.   This was made from a very fine whole kernel cornmeal called Indian Head. Usually I make it with a coarser meal, which allows the mush to firm up and become sliceable, which I then fry.   This never became firm, remaining a pudding consistency. Here, the photo has my bowl as I eat it with butter, salt and pepper. I also love to put maple syrup on it, grade B, which is far more flavorful than what you can usually get in stores around here. Of course, now the USDA has changed the grading of maple syrup, so what I have in a bottle as Grade B is now Grade A: dark color, robust taste or Grade A: very dark color, strong taste. Sigh.

And finally, I confess my sin. Actually, it’s our sin since my husband and I did it. We took Spam and we Shake n’ Baked it (the extra crispy version).   It was very, very good. I do recommend the less-sodium version. Yep, it’s an utter fest of sodium, sugar, preservatives and everything bad for you. I do see that we are not the only sinners in the universe. I guess if it can be done, it will be done and the internet has record of it. It’s definitely redneck tonkatsu.

We haven’t gone terribly far afield with the alcohol. Gran Gala is a very good orange liqueur. Don’t mix it with milk or cream, it will curdle.  Blue Moon has a good horchata (cinnamon) flavored beer that I may have mentioned before.

Well, that’s it. Eat and drink well!