8.2 – Sunday Plates

A Thought by Tom Dever

As I settle into the new week, I find myself unable to stop thinking about last night’s meal.  So moved am I, that I decided to put fingers to keyboard, and type a haiku celebrating…

Two cheese-topped patties,

Bed of mac, taters, HOT SAUCE

I LOVE KATIE PLATES.

This Sunday, with encouragement from a fellow Rochestarian, I attempted to recreate our most famous hometown specialty, the Nick Tahou/Steve T Garbage Plate.

Meat Sauce:

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1 medium yellow onion, chopped finely (I food process)

1 clove garlic, minced

1 tbsp oil

1 lb ground beef (80%, not lean)

1 cup water

1 can (6oz) tomato paste

1/2 tsp brown sugar

1 tsp ground black pepper

3/4 tsp cayenne pepper (I doubled for more kick)

1 tbsp chili powder

1 1/2 tsp paprika

1 tbsp ground cumin

1 tsp ground allspice

1 tsp ground cinnamon

1/2 tsp ground clove

Kosher salt, to taste

Heat oil in a cast iron skillet and fry onion and garlic 5 minutes until translucent.  Add ground beef and brown using a fork to ensure that meat breaks apart into small crumbs.  Continue to cook beef for about 10 minutes until fat renders and the beef begins to fry.  This is very important to taste and consistency.

Add all spices and cook 2 minutes.  Add tomato paste and stir to coat meat evenly.  Add water a 1/4 cup at a time to avoid making the sauce too runny.  It should be the consistency of a lose chili or thick soup so that is covers the garbage plate evenly and does not separate.

Mac Salad

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1 box macaroni pasta, cooked 8 min to al dente, drained and cooled

1 sweet red pepper

1 small spanish onion

1/3 cup mayonnaise

3 tbsp yellow (French’s) mustard

3 tbsp cider vinegar

Pinch of sugar

Salt and Pepper to taste

Food process onion and pepper together and combine with pasta and condiments.  For best results make a day or two ahead and adjust moisture by adding more mayo before serving.

Garbage Plates

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Zweigles White Hots (imported from the Roc by my little brother)

Grilled “Cheeseburgs” – 80% ground beef paties topped with white american cheese

Hot Sauce (above)

Mac Salad (above)

Home fries (I used frozen Oreida, and at least attempted to re-fry them…minor fail)

Brown Mustard

Chopped spanish onion

Italian bread with butter

Create a bed of equal scoops mac salad and homefries.  Top with choice of meat, in this case 2 white hots or 2 cheeseburgs.  Smother with hot sauce, brown mustard and chopped onion.

Peanut Butter Pie

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Crust:

1 package Nila Chocolate cookies

1 stick butter, melted

1/2 tsp kosher salt

Filling:

1 8oz cream cheese, at room temperature

1/2 cup peanut butter (creamy)

1/2 can of sweetened condensed milk

1 tub CoolWhip free, thawed in fridge

Confectioners Sugar (optional)

Chocolate shavings / salted peanuts as garnish (optional)

Pre-heat oven to 350 degrees

Food process full package of cookies into crumbs.  Add melted butter and salt and pulse until crumbs just stick together.  Spread out mixture into a greased pie plate and press down and up the sides of the plate to make a crust.  Bake 10-15 minutes until you can smell the cookies.  Let cool before filling.

Combine cream cheese, peanut butter and sweetened condensed milk in a bowl.  Gently fold in 1 tub of CoolWhip free.  You can add confectioners sugar to taste for sweetness, but I prefer mine without any additional sugar.

Gently spread peanut butter mixture into the prepared crust and freeze over night. 4 hours before serving, move pie to fridge for a more creamy consistency.

Results

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Our meal consisted of 4lbs of ground beef (burgers and hot sauce combined) and over 20 White Hots.  I estimate that each male attendee polished off close to a full lb of meet.

(Our first 4-bagger in months)

Tom and I also shared a moment of silence as the first bite confirmed the full autentic taste of home.  Truley one of my best successes to date.

5.25 – Sunday Trotter (on a Monday)

And so we finally made it to dinner after 4 weeks of prep.

In my estimation I nailed 80%.

The Porchetta was perfection. I may have to buy another shoulder next weekend as there wasn’t nearly enough and it was so perfectly moist and delicious.

The pork buns, while not perfectly uniform, tasted delicious and the pork belly melted in your mouth.

The banana pudding was made even better by the bourbon whipped cream I added on top.

Even the pigs ear fried up nicely to compliment my blue cheese dressing.

Sadly, the headcheese was a fail. Possibly I didn’t boil it down enough, and maybe it was the heat, but what I managed to make was cosume de tete, rather than fromage. I suppose it’s just a sign I need to intern with Boulud after all.

Brad, my pleasure to feed, did not seemed phased by the texture and created his own masterpeice of lardo + headcheese crostini.

All in all I am well-fed and exhausted. I’m unable to report actual results, as aside from some beans and consume, there isn’t a spec left. 9 people, 6 boys, 9 lbs pork, 0 left-overs.

02.08 – Stuffed Pork Loin

I was cornered at the annual Superbowl Party and reminded about my promise to update the blog more often this year. Not wanting to disappoint I decided it was time to throw the first dinner party of 2009. Its been a particularly cold and snowy winter so far in New York City so I thought comfort food was absolutely in order.

Stuffed Pork Loin
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1 4lb Boneless Pork Loin
1 1/2 cups croutons
1/2 cup chestnuts, finely chopped
1 shallot, minced
1 small celery stalk, minced
1 -2 cups beef stock
1 tbsp balsamic vinegar, plus more to coat top of loin
Salt and Pepper to taste
Garlic Powder

In a medium mixing bowl combine all ingredients except pork and garlic powder and let stand a few minutes until croutons have absorbed stock.

Meanwhile, butterfly pork loin and season inside with salt and pepper. Place stuffing down the center of the loin, then wrap up sides to reform the loin’s original shape. Secure with kitchen twine.

Place seam-side down on a baking sheet and season top liberally with salt, pepper, garlic powder and a little balsamic vinegar.

Roast 1 1/2 – 2 hours at 350, let stand 15 minutes before carving

Gravy
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2 cups beef stock
4 heaping tbsp all-purpose flour
1/4 cup dry white wine or vermouth
1/2 cup milk
1 tsp garlic powder
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp celery seed

In a medium sauce pan bring stock to a simmer

While stock is heating, add all other ingredients to a jar with tight-fitting lid and shake until well combined.

When stock begins to simmer, slowly whisk milk mixture into stock and continue whisking until gravy has thickened and begun to boil. Remove from heat.

Spicy Mashed Sweet Potatoes
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6-8 large sweet potatoes, peeled and cubed in 1/4″ pieces
1 tbsp olive oil
3 tsp kosher salt
1/2 tsp black pepper
3 tbsp heavy cream
2 tbsp butter
Cayenne pepper to taste

Toss potatoes with olive oil and 1 tsp salt and spread out evenly on a cookie sheet. Roast at 350 degrees 30-45 minutes until tender.

In a large bowl mash potatoes with butter, cream, remaining salt and pepper. Add 1/2 tsp cayenne or more as desired.

Dessert: Chocolate Mousse Pie with Pretzel Crust
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1 regular bag of thin pretzels, with salt
1/2 stick of butter, melted
1/4 cup brown sugar
1 cup chocolate chips
4 tbsp heavy cream, plus 1 cup whipper
Strawberries and raspberries to top pie

Run pretzels through a food processor until fine crumbs are formed. Combine  2 cups pretzel crumbs with brown sugar and melted butter and press into the bottom of a 9″ pie plate to form a crust. Bake 15-20 minutes at 400 degrees until crust is set. Set aside and let cool.

Heat 4 tbsp cream in double boiler and pour over chocolate chips. Stir until chocolate is melted and smooth, setting over a double boiler as needed. Let chocolate cool to room temperature and  gently fold in whipped cream. Spread evenly in pie crust and put in freezer 1-2 hours to set.

1 hour before serving move pie to the fridge. Cover with berries and more whipped cream to taste.

Results
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We had 5 boys with healthy appetites in attendence, and they managed to finish off the full 4lbs of pork.

1.08 Eggplant Tagine

Last week’s organic shipment left me with a stock pile of eggplants.

Bored of the usual eggplant-over-pasta I make every time, I decided it would be fun to put my new culinary school training to work and try braising the eggplant. Apparently I’m the only one who thought of this, as there are no recipes out there. Rather than make something bland with chicken stock, I hypothesized that I could replace the lamb in tagine with eggplant and make a healthy vegetarian version.

(sorry for the crap image, damn you camera phone!)

Eggplant Tagine over Cous Cous
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1 large eggplant, diced into 1/2″ cubes (bite sized)
6 cloves garlic, finely minced
2 tsp fresh mint, finely chopped
1 tbsp honey
2 tbsp tomato paste
2 tsp cumin
2 tsp paprika
2 pinches cayenne
2 tbsp olive oil
1/2 tsp fresh ground black pepper
1 tbsp kosher salt
2 large sweet potatoes, peeled and diced into 1/2″ cubes
1 medium yellow onion, peeled and diced into 1/2″ cubes
1 cup cooked chick peas
1/2 cup golden raisins
1 cup vegetable stock

2 cups couscous, cooked per directions on package, in well salted water
1 small package of plain yogurt (I prefer Fage) to garnish

1 9X11 baking dish and foil to tightly cover.

Preheat over to 325 degrees

Combine eggplant and all ingredients through salt and pepper in the baking dish and mix thoroughly to coat.
Cover tightly with foil and bake 30 minutes.

While eggplant is baking prep all other ingredients.

After 30 minutes of baking have passed. Remove dish from oven and carefully remove foil. Add in all remaining ingredients through vegetable stock (not the cous cous). Replace foil and bake 45 minutes to an hour.

Make cous cous and set aside.
(Mid-week Bonus!)

To serve, spoon tagine over a bed of cous cous and add a tbsp of yogurt to garnish. You could add a bit more fresh mint if you like.

Results
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Not only did my eggplant tagine work, it worked so well I ran out and had to make a new batch just to make it through the week.

1.04 (09) – Sheppard’s Pie

Happy New Year!

(Caviar and tuna tartar)

As my first and most important resolution for 2009 (even before “lose weight” and “learn advertising”) I VOW to post more frequently.

For my first Sunday Dinner of the new year, Danielle and I chose to have a quiet evening with just JL. We went with traditional comfort food to start our first full week back to work right.

Sheppard’s Pie
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1 tbsp olive oil
1 lb lean ground beef
1 lb ground lamb
1 large onion, 3/4s coarsely chopped & 1/4 finely diced (about 4 tbsp)
1 celery stock, finely diced (about 2 tbsp)
6 carrots, 1 finely diced and 5 sliced into thin rounds (about 2 tbsp finely diced)
1 clove garlic, minced
1 tbsp granulated garlic
1/2 tsp cinnamon
1/2 tsp cumin
1/2 tsp chili powder
1 tsp oregano
1/2 tsp red pepper flakes
2 tbsp balsamic vinegar
salt and pepper to taste
1 package frozen peas

–Mashed Potatoes–
4 baking potatoes, scrubbed and cubed with skins
1 medium parsnip, peeled and finely diced
1 small turnip, peeled and finely diced
1/4 cup butter milk
2 tbsp batter, plus 1 tbsp to top pie
1 tbsp paprika

– Gravy –
2 tbsp butter
6 tbsp flour
1/2 to 1 cup milk
2 cups beef stock
splash of white wine
salt and pepper to taste

–Make Gravy–
Add stock, 1/2 cup milk, wine and salt and pepper to a small jar and shake to combine.

Melt 2 tbsp butter in a medium sauce pan. Add flour and whisk to combine over medium heat. Stir for 2-4 minutes until flour is cooked and begins to smell nutty.

Slowly whisk in liquid and continue to whisk until liquid begins to simmer. Add more salt and pepper to taste.

Gravy should be fairly thick in consistency. If too thin, add another tbsp flour and some milk to the jar, shake to combine, and whisk into gravy. If gravy is too thick, whisk additional milk or wine into gravy as needed.

Turn off heat and let stand.

–Make potatoes–
In a large pot combine potatoes, parsnip and turnip.

Cover with well-salted cold water and boil 20 minutes, uncovered until tender. Add 2 tbsp butter, butter milk, salt and pepper to taste and coarsely mash. Some lumps are okay.

If available, fresh chives would be fantastic in this

Or to make richer, mash 8 oz of softened cream cheese into potatoes as well.

Set aside.

–Make Pie–
Pre-heat oven to 350 degrees.

In a dutch oven combine minced onion celery and carrots with olive oil over medium heat. Saute 3-5 minutes until onion is translucent.

Add meat and all spices (including vinegar) and saute 5 minutes until brown.

Remove from heat and drain off excess liquid. Use a spoon to distribute meat evenly across the bottom of the pot.

Layer sliced carrots, coarsely chopped onion and peas across the top of ground meat in layers.

Pour prepared gravy over peas until just covering.

Spoon mashed potatoes evenly across the top of the pie and use a fork to create small peaks.

Sprinkle potatoes with paprika and dot with small pieces of the remaining tbsp of butter.

Bake 30-45 minutes and serve in dish.

Results
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Starting the New Year off right, JL nearly achieved the impossible, polishing off a solid 4 helpings.

10.5 Autum Mac and Cheese

Fall is now in full swing. To celebrate I took a trip out to Long Island this past weekend to pick apples. It looks like this will be my only chance to cook Halloween-inspired food this year, so I’ve planned a traditional mac n cheese along with some creepy appetizers to accompany the obligatory apple pie.
Truffled Mushroom Caps
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20 small cremini mushrooms, cleaned and stems removed
8 oz softened cream cheese (room temperature)
2 tbsp yellow onion, finely minced
1 tbsp lemon juice
1/2 tsp cayenne pepper
1/2 tsp fresh ground black pepper
1/2 tsp sea salt
1 1/2 cups unseasoned bread crumbs (I made sour dough crumbs from toasted day-old bread)
2 tbsp fresh parsley, chopped
1/2 tsp granulated garlic
1/2 tsp olive oil

truffle oil to garnish

Preheat oven to 350 degrees.

In small bowl combine cream cheese, cayenne, onion, lemon juice, salt and pepper. Using a pastry bag or a ziplock with a corner snipped, pipe cream cheese into prepared mushroom caps just slightly higher than the top of the mushroom.

In a second bowl, combine bread crumbs, garlic, olive oil and a little extra salt and pepper to taste.

Drop stuffed mushrooms cream cheese-side down in bread crumbs one at a time. Using a spoon, scoop under the mushroom and press down on the spoon as you flip over for maximum crumbs.

Set mushrooms on a baking sheet and bake 10-15 minutes until breadcrumbs just start to brown.

Let cool 5 minutes and arrange on serving plate.

Drizzle each cap with a drop or two of truffle oil just before serving.

Savory Elephant Ears
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1 sheet store-bought puff pastry dough
1/4 cup basil pesto
Shredded Parmesan cheese to garnish

Heat over to 350 degrees.

Unfold and slightly roll out one sheet of puff pastry dough, retaining sqaure shape.
Cover surface with a single layer of basil pesto and sprinkle with parmesan.

Fold left and right sides of dough half-way into the center of the pastry, fold half way in again to meet in the center of the dough. Fold left and right sides of dough in to each other to create a fairly cylindrical shape. Ends should look like a rolled up heart. Wrap in plastic wrap and freeze 15 minutes to firm up dough.

Remove plastic and slice cylinder into 1/4″ rounds. Arrange on cookie sheets allowing a few inches room between each (they will puff as they cook).

Bake 10-12 minutes paying close attention to make sure bottoms do not begin to burn. Pastry will still be fairly light on the top.

Let cool 5 minutes then serve.

Macaroni and Cheese with Prosciutto and Sun-dried tomatoes
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1 lb elbow pasta, boiled to al dente
8 oz sharp cheddar cheese, grated
1 cup unseasoned breadcrumbs (I made sourdough crumbs from day-old bread)
2 tbsp butter
4 tbsp all-purpose flour
1 shallot, finely minced
1-2 cups 1% milk
1/2 tsp cayenne pepper
1 tsp mustard powder
1 tsp whorchestershire sauce
1 tbsp dry sherry (NOT cooking Sherry!!)
salt and pepper to taste

1/4 lb prosciutto, diced
1/2 cup sun-dried tomatoes (not in oil), diced

Boil water in a large stock pot and cook macaroni as indicated on the package, about 6 minutes until just al dente.

Pre heat oven to 350 degrees and lightly grease a 9×11″ casserole dish.

Assemble all ingredients before you start cooking, as the sauce tends to burn if you don’t watch it.

In a medium sauce pan, melt butter over medium heat. Add flour and whisk 2 or 3 minutes until flour begins to brown just slightly and smell nutty. Add in minced onion. Whisk in 1 cup milk. Continue whisking until mixture is smooth and no lumps are present, about 5 minutes until sauce thickens.

Add cayenne, mustard, whorchestshire, sherry, salt and pepper and continue stirring another minute or two. If sauce is too think add more milk. Should have the consistency of a gravy.

Retain 1/3 cup shredded cheese to sprinkle across the top of the casserole.

Reduce heat to low and add shredded cheddar in batches until just combined, then remove from heat.

Toss drained macaroni with cheese sauce and pour half of mixture into the prepared casserole dish. Layer in prosciutto and sun-dried tomatoes, then top with second half of mac and cheese mixture.

Top casserole with a light layer of breadcrumbs, and sprinkle with remaining cheese. You can also dot with a tiny bit of butter for browning if you like.

Cover casserole with foil and bake 30 minutes (1 hour if you refrigerate first), removing foil for last 10 minutes to brown the top.

Dessert
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Apple Pie made from my farm-fresh Long Island apples.

Results
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Jake, our special guest for the evening, managed to put away a solid 3 helpings along with appetizers and a slice of apple pie.

JL continues to be off his game, however he gets an honorable mention for eating 5 helpings of the pumpkin pasta I made later this week. It figures he picks the undocumented night to match is best performance.