Ropa Vieja

Cuban food is something we dearly miss no longer being in South Florida. I have tried a number of recipes for this dish, one of Beep's favorites and mine with little success. This recipe is a hit! I decided Friday would be a great chance to try it, Beep was on his way home again from a week of working somewhere else and it was the perfect answer for a do ahead meal. I got the recipe while visiting my girlfriend in Tennessee, she had a book with basic homestyle dishes from various countries. I was so pleasantly surprised to find Ropa Veja was one of them! As with all new recipes, I made some slight changes. I always try to give the original as well as my changes. A few small ingredient changes and cooking time, I also served it with Quinoa instead of the traditional rice. We love Quinoa as a substitute, it is a yummy grain with added protien.

INGREDIENTS:
2 T Corn oil
2-3# Flank steak, split in two length wise. I used a 2# rump roast
Salt & Pepper
2 Bay leaves
1 Yellow onion, halved & un-peeled each half studded with a clove
2 Qts. Water, I used water plus 2 cups of beef broth to make a total of 2 Qts.
5 Garlic cloves
1/4 C Olive oil
1 T Cumin seeds
1 Cinnamon stick
1 Large yellow onion, thinly sliced
1 Red bell pepper, small dice
5 Plum tomatoes or 8 oz. can drained
3 T Capers, soak if they are salted, drain
Lime wedges and hot sauce for serving
Cooked Rice, I used Quinoa

PREP:
Pat the beef dry and season with salt and pepper. In a large, deep skillet or stock pot, heat the corn oil and brown the beef well on all sides. Drain any fat and cover with water/broth, 1 bay leaf, the studded onion halves and two cloves of unpeeled garlic. Turn heat to high and bring to a boil. When it comes to a boil, reduce to a simmer and partially cover, simmer for 2 hours and meat is tender.
Remove the meat from the pan to a dish and allow to cool, collecting any of it's juices. Strain the broth and reserve for later.
Peel and smash the other three garlic cloves. In the same pan, heat the olive oil until it shimmers, then add the garlic cloves, cinnamon stick and cumin seeds. Be careful not to over brown the garlic, reduce heat if needed. Heat approximately one minute, then add the onion and brown slowly over medium/low heat. Once the onions are browned add the second bay leaf and the red pepper. Cook until the peppers begin to soften, about 5 minutes. Season with salt and pepper, add the tomatoes. I used fresh tomatoes, quartered and seeded them(I don't like the seeds they can make a sauce bitter). I also cooked the tomatoes long enough to remove the skin, it will peel easily after a few minutes in the hot pan. Then I added 1 cup of the broth as directed and allowed it to reduce over low heat for 15 minutes. Meanwhile, shred the beef. I added an additional 1/2 cup of the broth and mashed up the veggies with tongs to create more of a unified sauce. Remove the cinnamon stick and bay leaf, add the shredded meat and capers. It says to serve garnished with the capers, lime and hot sauce. I added the capers to the pan and allowed it to cook an additional 30 minutes so the meat could absorb the juices.
The Ropa Veja we used to get at our favorite cuban restaurants in South Florida was more of a sauce with the meat, that is why I deviated slightly from this recipe's directions, I wanted to create more of a sauce that didn't have identifiable veggies.
I am usually not a big hot sauce fan, but it was perfect with this dish, we prefer Crystal.

The Best Apple Pie

This apple pie originated from an old Florida friend and it is the best I have ever tasted. I love a pie with a double crust, a yummy buttery crust is my favorite part and this pie does not disappoint! The sugars and juices from the pie bubble out and coat the edges to become sweet and crunchy treat. The cream that you stir into the pie at the very end of adds an extra layer of decadence. I even cheat and often use store bought crusts instead of taking the time to make and roll my own.

INGREDIENTS:
2 Pie Crusts
3/4 C Sugar
1/4 C Brown sugar
2 T Flour
2 T Cinnamon
2 T Butter, cubed
3/4 tsp. Nutmeg
3 1/2 C McIntosh apples (4-5) peeled, cored and sliced
3 C Granny Smith apples (4) peeled, cored and sliced
1 egg, whisked with a little water (egg wash)
Large grain decorators sugar
1/2 C Whipping cream

PREP:
Preheat oven to 400 degrees. Place one of the pie crusts in a 9 inch deep pie dish. (I baked it in a fluted tart pan shown above). Combine the sugar, flour and spices. Add the apple slices to the dry mixture and coat all of the slices. Fill the crust with apple mixture and dot with butter. Before placing the top crust you will need to cut holes to allow a place to pour in the cream. I usually tailor my cuts to the occasion. Stars are great for the summer/4th of July, apples, hearts, whatever shape strikes you. Place the decorated crust on top of the pie and pinch the edge closed. Brush crust with egg wash and sprinkle with decorative sugar. Bake for one hour or until the crust is golden and the apples are bubbling. Cover edges of crust with foil if they are getting too brown. Turn off the oven and remove the pie. Gently/slowly pour cram through the openings in the crust. Return the pie to the oven and allow it to remain in the warm oven for 20 minutes. Allow the pie to cool slightly, so the juices will set and the filling will not run everywhere, prior to cutting. Serve warm with vanilla ice cream. You can also reheat a slice in the microwave prior to serving, but this pie is much better served warm rather than cool.

Pappardelle with Bolognese

Beep was barely home 12 hours from our trip to Colorado when he had to leave for New Orleans, so I promised to make some homemade pasta when he returned home on Friday. I decided to do a different cut on the pasta as well as our regular thin spaghetti(the kids would want the thin) because I knew the pappardelle would hold up to the bolognese sauce better. I have learned my lesson and always cook something that will hold when Beep is on his way home, thank goodness I did last night. It was stormy in Dallas and he was delayed until 10, needless to say we had a very late dinner. Completely worth the wait!! I think that the sauce is better after it sits though, so it was perfect! I loved cutting the pasta into the wide pappardelle, it is quick and cooked beautifully.


INGREDIENTS:
3 Carrots, peeled
3 Celery stalks
1/2 Large yellow onion
4 Cloves garlic, peeled
1# Ground beef
1# Ground veal
1/2 # Ground pork, very lean
2 T Olive oil
1 T Butter
1/2 C 1% Milk & 1/2 C Cream, or 1 C Whole milk, I didn't have whole milk, so I use what I have.
1/2 C Red wine, plus a splash more
1/2 C Beef broth
1 C Crushed tomatoes
1 T Tomato paste, optional
1 T Sugar, optional, I use it to balance the tomatoes if they are to bitter
Salt & Pepper
Parmesan Cheese

Roughly chop the carrot, celery and onion and place in the food processor. Pulse a few times until the veggies are finely chopped. In a deep skillet, saute the veggies in 2 T Olive oil. Take your time and cook these long and over medium heat so you get really good caramelization. If the pan becomes too dry, add a tablespoon or so of butter. Cook about 20-30 minutes. Add ground meats and cook until brown, about 5-8 minutes. Add the milk and stir occasionally until the milk is completely absorbed, about 10 minutes. Deglaze the pan over medium high heat with red wine and beef stock. I add a good amount of wine and stock because I like my sauce to be a little wet, some people prefer a bolognese sauce to be on the dry side. Do what you like.
Add the tomatoes, along with the paste if desired and season with salt, pepper and sugar if needed. Allow sauce to cool, store in the refrigerator until ready to re-heat. I prefer making the sauce ahead even the day before, the flavor develops as the sauce sits. This is perfect for guests, you will have nothing to do but bring your sauce to temperature, which will allow you to enjoy their company as you prepare the rest of the meal.

ON VACATION

SORRY FOR THE LACK OF POSTING. . . WE HAVE BEEN ON SABBATICAL IN COLORADO FOR THE PAST 10 DAYS, BUT HAVE LOTS OF GREAT RESTAURANT PHOTOS!!! I WILL TRY TO GET SOME COOKING ACCOMPLISHED IN THE NEXT TWO WEEKS BEFORE WE LEAVE TOWN AGAIN. OH WELL, THAT MEANS MORE GREAT RESTAURANT FOOD!

Steamed Clams with Italian Sausage

I'm not quite sure where this recipe came from, but I think Beep and I had something similar at a restaurant long ago, so I think I developed it from there. Regardless, it is fantastic! I don't have any other words to describe it, I am not a huge fan of clams or most seafood, but I can't get enough of them in this dish. Have some fresh crusty bread handy, the best part is dipping into the flavorful broth. Beep has been home for a couple of weeks and having his sis here to help out makes for more cooking and eating at home. Beep found the perfect clams at Rex's Seafood Market on Lovers Lane, they were the perfect size. Be sure to scrub them well prior to placing in the hot stockpot, there is nothing worse than sand and grit in the broth. This is one of those meals that could also be classified in comfort food. Eating it just makes you happy.


INGREDIENTS:1 Pound each Italian hot sausage and sweet sausage, slice into one inch pieces
1 T Olive oil
1 Small onion, halved and sliced 1/4 inch thin
3 Cloves garlic peeled, roughly chopped
1 C Chardonnay
1 C Chicken broth
1 15oz Can diced Italian tomatoes
4 Dozen small cherry stone clams, rinsed and scrubbed
Salt & Pepper to taste, approx. 1 tsp.
Crusty Italian bread for dipping

PREP:
In a large stock pot heat oil and saute sausage, stir occasionally and allow to brown.
Drain off any grease or use a paper towel to remove the liquid. Allow to cook approximately 10 minutes and add the onion, cook 5 minutes stirring occasionally and add garlic. Cook an additional 5 minutes and remove any remaining grease. Pour the wine over the mixture and allow to reduce by half, 5 minutes. Pour broth into pot and stir, place clams on top of the mixture and cover with a lid. Simmer, covered until the clams have opened. Pour into a large shallow serving dish and serve with bread.

A Quick Trip to the Big Easy

Beep and I had a short weekend trip to New Orleans and Baton Rouge, check out the video/food montage and this list of wonderful restaurants. We always hit the standard fare in New Orleans, this time we branched out and in the little time we had tried a few new places. We ate, drank, napped, then ate, drank and napped a little more.
Our first food stop was Lüke, Chef John Besh welcomes you to Lüke, his homage to the grand old Franco-German brasseries that once reigned in New Orleans. We started with spicy and wonderfully garnished bloody marys, followed by a not so light lunch, as we had intended, but I wouldn't have changed a thing. It was perfect! We had a reservation at Cochon, where chef Donald Link combines his German heritage with Cajun cuisine, in other words, MORE PORK. Well, long story short, we hit the Ritz concierge room and ended up missing our reservation. Some things happen for a reason. We ended up at the Davenport Lounge, downstairs and enjoyed some wonderful small plates and live music from Jeremy Davenport. A quick walk down Bourbon for some interesting people watching and an obligatory drink at The Old Absinthe House, we were home shortly after midnight. We awoke the following morning and enjoyed a light breakfast back at the concierge lounge, and headed north to Baton Rouge. Lunch at a great little Mediterranean spot and dinner at Jubans. It is worth repeating, if you only have one chance to visit New Orleans, you must visit the regulars, but if you are lucky enough to visit the crescent city more than once, change it up and get off the beaten path!
THE STANDARDS: (I wish we would have had time for!) Brennan's, Antoine's, Arnaud's, Mother's, Cafe Du Monde, The Pelican Club, August, Lafitte's Blacksmith Bar. These are just a few of our favorites in the Big Easy, as you can see it takes more than one weekend or one visit to enjoy all this city has to offer. I didn't even cover any of the spots on Magazine or the Garden District!

Tomato & Mozzarella Tart

A quick and easy recipe that is oh so versatile made with things from my garden! This large tart is perfect for lunch with a green salad on the side or when catering I make individual tarts in mini tart pans for a bite-size appetizer. Once again, this recipe can be changed to fit any occasion. Follow the basic preparation method and mix up the ingredients for an endless variety of tastes. A couple of variations to this simple tomato and cheese tart are: Mediterranean: a pesto with basil, thyme, parsley and marjoram topped with tomatoes, goat cheese, kalamata olives and artichoke hearts.
French: Caramelized onions and leeks with Gruyere and prosciutto (I know the meat is Italian.) Goat cheese, tomato and arugula, I could go on and on.

INGREDIENTS:
1 Pie crust (See recipe for Pate Brisee)or cheat and use a ready made Pillsbury crust.
4 1/2 T Pesto (See Basil Pesto recipe)
2 Medium tomatoes, sliced
1 Medium ball fresh Mozzarella, sliced
2 T Parmigiano Reggiano, grated
Kosher salt, to taste
Fresh cracked pepper, to taste

Serves: 6-8

PREP:
Preheat oven to 350 degrees. Place pie crust in an 8 or 9 inch fluted tart pan. Place a piece of parchment paper over the dough and fill with pie weights or dried beans and bake 10-12 minutes. Remove weights and spoon pesto over the crust, bake an additional 6-8 minutes. Meanwhile, slice tomatoes and cheese. Remove crust from oven and top with tomatoes and cheese alternating slices. If the crust bubbles, prick with a fork or knife to deflate, prior to placing the slices. Sprinkle with Parmigiano and return to the oven to bake until edges are golden brown, approximately 15 minutes. Sprinkle with salt and pepper to taste. Cool enough to remove outer rim of tart pan, slice and serve or it can be served room temperature as well. Garnish with fresh basil if desired. Cover and store remaining slices in the refrigerator.