Hungarian Pot Roast

This is my second post about pot roast, and my second Hungarian recipe. Hmmm. I don't know anything about Hungarian food, but I have discovered it usually includes paprika and sour cream. That's not a bad thing.

I've been mostly sticking to my South Beach Diet plan, with lots of help from Kalyn's Kitchen, a blog out of Salt Lake City that includes lots of SBD recipes. So that is where I came across this recipe. It looked really good and, it was made in the Crockpot. As you may have guessed from my last post, I received a Crockpot from a good friend named Michelle, and I am having a blast with it.

Cooking with a Crockpot is easy, but deceiving. This recipe has lots of out-of-the-Crockpot steps. But, it all came together easily enough with the help of my other good friend, Mr. Dutch Oven. (My favorite Christmas gift from last year.)

First, I browned a rump roast in the dutch oven, making sure to get a nice brown crust. I plopped that in the Crockpot and dumped in the onions into the dutch oven with some paprika. I had to add a little more olive oil than was listed because the paprika was starting to burn.

Once the onions were just beginning to brown, I added them to the Crockpot, along with a can of diced tomatoes and a couple of cut-up red peppers.

I poured half a box (about 2 cups) of organic beef stock into the dutch oven and let it boil over medium heat until it reduced to about 1 cup.

Maybe it was a little more than 2 cups. Anyhoo, when it was reduced, I poured it over the rest of the stuff in the Crockpot and seasoned it with a lot of black pepper.

Kalyn says to cook it on high for 4 hours, but my schedule didn't work out that way, so I left it on high for about 3 hours, and then turned it to low for oh, another 8 or so hours (overnight). Slow cooking is slow cooking, right?

So when I got up the next morning, I scooped the roast out and strained the broth/juice into the dutch oven, catching the vegetables and setting them aside. Then I again simmered the broth over medium heat until it had reduced by half. I also skimmed some fat off the top.

Kalyn says to whisk in 1.5 cups light sour cream, but I just used my whole pint. I think I had more gravy than she did anyway. *Shrug*

I heated up the sour cream gravy for about 5 more minutes, whisking often and scraping all those yummy brown bits into it. We weren't eating it right away (it was morning, after all!), but I had a few tastes and it was rich and beefy. I plated one up for the camera, then packed the rest in containers for work lunches.

It's not the prettiest dish, but it sure tasted good. The vegetables melted into a kind of mush due to my overcooking, so I wouldn't recommend that necessarily. On the other hand, it was nice to bend it to my schedule and have it still turn out rather good. I added the rosemary sprig in the title picture for color, but it turned out that a couple rosemary leaves added some brightness. Brian also thought it needed some acid, so I suppose you could squeeze a lemon wedge over it.

Please see Kalyn's blog for the recipe.

Peace!

Michelle's Queso Dip

Ahh, the queso dip. This spicy, Mexican-Style cheese dip is a hit at parties and with kids of all ages. An all-around winner.

Michelle's Queso Dip

1 onion
2 jalapeños (or 1 small can diced jalapeños)
1 8-oz package cream cheese
1 pint 2% milk (or half & half, or whipping cream)
6 cups cheddar cheese
1/2 cup green onions, chopped & divided
Frank's Red Hot sauce, to taste
salt & pepper

Mince the onion as fine as you can manage. I tried to grate it, which was a mess. Mincing/dicing will be fine.

Mince the jalapeños (wear gloves!), removing seeds and ribs as needed. I used the can of jalapeños because that's what I had, but I would use fresh next time.

Sauté onions and jalapeños in a little butter, about 5 minutes or until tender. I used a 5-quart saucepan. (Warning, spicy steam is hard on the eyes!)

Cut the cream cheese into cubes. Add to the pot with the onions and jalapeños. Turn down the heat under the pot to medium-low (3 or so).

Using a wooden utensil, stir the melting cream cheese and combine with the onions, etc. Before it is all melted, add the milk or cream.

Keep stirring until all is melted and combined. Make sure it doesn't get too hot - curdled dairy is no good.

Add the cheddar cheese all at once. I started with 4 cups, but added 2 more as it wasn't cheesy enough and the color wasn't right.

Stir the dip constantly until all the cheese is melted and the dip is combined well. You may want to use a whisk for this.


Add hot sauce if using and salt & pepper to taste.

Continue to heat and stir for 15 more minutes. The dip will continue to thin out as it heats. You will know it's done when there are no more strings of melting cheese and it is a uniform consistency. And, you know, it will be as hot as you want it. Add the green onions at this point, saving a few for garnishing purposes.

Alternatively, you can scoop some into your Crockpot "Little Dipper" that Michelle gave you for Christmas, plug that baby in and let it heat for 30-50 minutes.

To serve, simply unplug the Little Dipper and move it to your coffee table. It will remain at the optimum dipping temperature for at least 2 hours.

We had this with tortilla chips, but it could be good with chunks of bread, fruit, pretzels, kielbasa - anything that goes with cheese, really.

This recipe makes about 4 pints. Now what am I going to do with the other 3 pints?

Guess I'll have to throw a party!

Happy New Year!

Wow, 2009 already. I'm getting married this year! Guess it's time to start looking for a dress...

Two new things on my sidebar: a "What I'm Reading" section and my Top-10-restaurants-that-I've-never-been-to list. I'm looking forward to crossing some of those off this year.

I am starting the South Beach Diet on Monday, so that means no sugar, no butter, no carbs, no fruit for 2 weeks. And no alcohol! If anyone has some SBD recipe suggestions, I would love to have them.

My sister Jen (of Hungarian Mushroom Soup fame) is visiting from Berlin this month with her sweetie Michael. One of the things I have planned is to do the omakase dinner at Tanuki. Oh Lord, am I excited about that!

Hope everyone has a great New Year!

Jen's Hungarian Mushroom Soup

I love it, but had never made it before last weekend. Almost absurdly simple and just about fail-proof, this soup will be added to my short list. I used plain white button and cremini mushrooms this time, but may jazz it up with some chantrelles, porcini or shiitake mushooms next time.

Jen's Hungarian Mushroom Soup
serves 4

1/4 c. butter
2 c. chopped onions
1 lb mushrooms, cut into quarters
2 tsp. dried dillweed
1 T. paprika
1 T. soy sauce
2 c. chicken stock
1 c. milk
3 T. flour
1 tsp. salt
pepper
2 tsp. lemon juice
1/4 c. parsley
1/2 c. sour cream

Sauté onion & mushrooms in butter over medium heat about 5 mins.
Stir in dill, paprika, soy sauce, chicken stock.
Lower heat to simmer, cover for 15 mins.
Whisk milk & flour together to make a slurry, add to soup, stir and cook 15 more mins, covered.
Stir in salt, pepper, lemon, parsley & sour cream.
Optional: use immersion blender to blend*
Heat thru. Eat!

*or, transfer to blender and blend, in batches.

Couple things:
I mistakenly added 2 tablespoons dillweed instead of teaspoons. It was a little more dilly than normal, but not in a bad way.
Advice - use your fingers to blend the milk and flour; the whisk just makes it harder.
We had the first bowls of soup unblended. I really, highly recommend blending it to combine flavors.
No pictures - I can't find the camera battery charger!

This kid's starting early....

12-Year Old Food Critic

Roasted Squash Soup

Zucchini being the exception, I have never been a fan of squash. I hated the bitter yellow squash often sautéed along with my beloved green zucchini and the cloying sweet butternut squash soups that were more suited for dessert. One soup I tasted this summer changed my mind. It was from Genoa, that paragon of Portland dining that is nearing its last service. The menu called it "Summer Squash Soup with Marsala and Cream". To my delight, it was savory, not sweet. I ate it up and started to reconsider my squash qualms.

Last week a nice lady from the John Ross gave Brian a butternut squash. Then, a delicata squash arrived in my Organics to You box. I decided to try my hand at roasting the squash and making a soup.

After perusing the web and asking my ex-linecook fiancé, I determined the best way to roast these squashes.

Line a rimmed baking sheet with parchment or your Silpat and preheat the oven to 400° F.

Slice the stem end off of the squash, then cut it in half the long way. It will smell like pumpkin! Scoop out the seeds with a sharp spoon. Make sure to clean it well and get all the threads.

Place the squash halves cut-side down on the parchment. Add water to the baking sheet. I didn't know how much to add, so I just dumped about 2 cups on it.

Slide the baking sheet into the oven. I set the timer for 30 minutes to start. After 30 minutes the delicata was ready to take out of the oven. Since the butternut was bigger, it took an extra 15 minutes. You'll know when they are done when you can pierce them easily with a fork and they are kind of squishy. (Or squashy.)



I set the squashes to cool on the cutting board. When they were cool enough to handle, I began to remove the skin. I mostly tried to scrape out the insides with a spoon, but they broke apart into smaller pieces. I found it easiest to peel the skin off with my fingers. Some stubborn pieces wouldn't budge, but they were tender enough to eat, so I just left them. After skinning the squash, I placed them in a container and froze them till I was ready to make soup.

Roasted Squash Soup

2 tablespoons olive oil
1 onion, diced small
4 celery ribs, diced small
2 roasted squash, peeled and diced
1 red pepper, roasted, peeled and diced
4 cups chicken or vegetable stock*
1/2 cup chopped parsley
2 teaspoons salt
2 tablespoons black pepper
1 cup evaporated milk**

Place a heavy pot over medium-low heat. Add the olive oil, onion and celery. Cook about 10 minutes until tender. Add the roasted squash and pepper, stir to combine and heat. Cook 5 more minutes. Add the chicken stock and parsley, salt and pepper. Let it come to a slow boil, then reduce the heat to the lowest setting and simmer, covered, for about 15 minutes.

When the squash has broken down and all the vegetables are tender (it should look like bubbling mush), use your immersion blender to puree the soup. If you don't have an immersion blender, puree the soup in batches in a regular blender. (Don't fill the blender more than 1/3 full lest you burn yourself.) I like the texture a bit rough, so we didn't puree it until absolutely smooth. Also, you don't want to overdo it. Like potatoes, squash are very starchy and can become gummy if over-processed.

When the soup is pureed to your preferred texture, stir in the evaporated milk. Turn the heat back up to medium-low and heat it through. Don't let it boil.

We served it plain, but it would be quite good with some herb oil, gremolata or even walnuts.

*Add more stock for a looser soup, and less for thicker.

**Don't get it mixed up with sweetened, condensed milk! Half & half or cream would work here, too.

Slow Roasted Tomatoes

I can't believe I've never tried them before! It's the simplest thing. Not even a recipe, simply a method.

Acquire 3# Roma tomatoes.

Slice off the end and in half lengthwise, creating tomato soldiers*.

Scoop out the seeds with your finger over the sink.

Line 2 baking sheets with parchment paper or your Silpat.

Place tomatoes cut side up, 12-16 halves to a sheet.

Use a pastry brush to apply a thin lacquer of olive oil to each tomato.

Sprinkle each tomato with salt.

Optional: Add rosemary leaves, whole garlic cloves, black pepper or tarragon.

Roast in a 200°F oven for 6 hours. Yes, six hours.



Eat. Plain or on toast, with pasta or on pizza.

*Tomato soldiers is what I called them while prepping boxes and boxes of tomatoes while working at Papa Murphy's through my formative years.

Inspired by Orangette

Genoa Closing

Now this is a surprise. After 38 years, Genoa closes. I am glad I went in August for the first time. It was truly a first-class restaurant. And that Boccone Dolce! Man....

The story is here via Egads at PortlandFood.org.

Organics to You

I'm doing my own version of NaBloPoMo (National Blog Posting Month, where dedicated folks post every day in the month of November). I'm going to try to post ONCE a week.

My first Organics to You bin arrives tomorrow! This is what will be inside:

3 sm. Gala Apples
2 Anjou Pears
2 HoneyCrisp Apples
1 Hosui Asian Pears
1 bunch Kale
1 Peppers
1-1.5lbs. German Butterball Potatoes
1 Onions
1 Garlic
1 Winter Squash(mixed types)
1 bunch Parsley
1 Celeriac(Celery Rt.)


I also added a loaf of bread from New Seasons and a dozen farm-fresh eggs. Yippee!

Also yay for kale and celeriac! Sounds like a good soup for fall.

WCC#32: Garlic

This month's Challenge is hosted by Carla of Chocolate Moosey and the theme is Garlic. It was a toss up between Chicken with 40 Cloves of Garlic and 44-Clove Garlic Soup. Can't go wrong either way, in my opinion. I've been trying to work my way through my Del.icio.us recipe bookmarks - I now have 198 - so I checked out what I had tagged under garlic. The soup sounded good, too, but Brian (no longer bf and hi, I'm Lisa, by the way) loves chicken, so I went with the classic Chicken with 40 Cloves of Garlic. I had been wanting to try this recipe since seeing Ina Garten make it on her Barefoot Contessa show. This one I found from smitttenkitchen, who in turn got it from the NY Times.

The recipe is pretty simple, especially if you can find those already-peeled garlic cloves. This was the first time I tried them, and I am officially a fan. These we picked up at Fred Meyer near the bagged salads and mushrooms.

I used my Lodge Dutch Oven for this with good results. I made some changes, though - I didn't use the chicken stock called for in the last step because I didn't have any made. It seemed to have enough liquid - and what's the point of browning chicken, creating perfectly crispy skin, and then sogging it up with too much liquid? I used chicken thighs instead of a whole cut-up chicken as well. Next time I make this I won't start with the heat on high like the recipe suggests as my garlic got a little browner than I wanted. It was still good, though. The recipe's a winner, especially served with Brian's mashed potatoes.

Chicken with 40 Cloves of Garlic

from "Bistro Cooking" by Patricial Wells via the NY Times and Smitten Kitchen

1 3- to 4-pound chicken, cut into 8 pieces, at room temperature
Salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
About 40 large garlic cloves
1/2 cup dry white wine
1/2 cup chicken stock or canned broth (optional)

1. Season chicken liberally with salt and pepper. Place a deep, nonreactive skillet or Dutch oven over medium heat, and add oil and butter. When fats are hot but not smoking, add chicken pieces skin side down and cook until skin turns an even, golden brown, about 5 minutes. Work in batches, if necessary, and carefully regulate heat to avoid scorching skin. Turn pieces and brown them on other side for an additional 5 minutes.

2. Reduce heat to medium. Bury garlic cloves under chicken to make sure they settle in one layer at bottom of skillet. Saute, shaking or stirring pan frequently, until garlic is lightly browned on all sides, about 10 minutes. Add wine and stock (if using), scraping bottom of pan.

3. Cover and continue cooking until juices run clear when a thigh is pricked, 10 to 15 minutes more. Check this after 10 minutes, because mine was definitely done then. Serve chicken with garlic and pan juices and, if desired, rice or potatoes.

Belly Timber

Seems like most of the brou-ha-ha over Belly Timber has to do with the name. For all y'all who don't know, it is "Victorian slang for all sorts of food". I get it. You stoke a fire with timber, you stoke your body with food. I kind of like it, even. So there.

Belly Timber resides in a big Victorian house on Hawthorne. This place popped to the top of my must-go-to list with the mention of pork belly eggs benedict. So you might say I knew what I was going to order right from the get-go. However, I had a hard time passing up the roasted mushroom & herb omelette with sheeps milk feta, the smoked sausage and potato scramble with chive sour cream, the fried chicken & waffle with bacon butter and maple syrup, the potato frittata sandwich with romesco and arugula on toasted sourdough, and the BT burger with housemade fries and bone marrow aioli. Yes, all of those sounded divine (and still do), but I ultimately decided to go with my original choice, the Belly Benedict - poached eggs, roasted pork belly and hollandaise. The decision was made even easier by the recommendation from the only other occupied table in our room. "You must get the benedict. The hollandaise is the best I've ever had." You had me at hollandaise. I'm a big fan.

And it lived up to its promise. Thick slices of delicately roasted pork belly sat atop a nicely crisp English muffin topped with perfectly poached eggs in a slip of hollandaise. I was feeling extra decadent and ordered an extra side of hollandaise. Once or twice a year isn't going to kill me... An interesting thing to note: the benedict came with a salad on the side. Very nice. The tangy dressed greens were a nice foil for the richness of the benedict and that luscious hollandaise.

My friend ordered the bacon and banana stuffed french toast with honey mascarpone and pecans. Not my thing, sweet breakfasts, but she seemed to like it just fine. I had a bite and liked the bacon in it.

The next time I go, I think I may have to go for that mushroom omelette and try a side of grits with it.

Belly Timber
3257 SE Hawthorne Blvd
Portland, OR 97214
(503) 235-3277

http://www.bellytimberrestaurant.com/

What to do

We are jaunting off to the White River Amphitheater to see Radiohead on Wednesday and then camping on the Puget Sound. Like many others this time of year, I am contemplating camping meals. I have a flat-iron steak in my freezer. Will we eat that? Or should I stick to hamburgers, sausages and BBQ chicken?

Farmer's Market and Clafouti

It's my favorite time of year. From April to October, Portland is awash with farmer's markets in every part of the city. Most weeks, I hit the one at Ecotrust in the Pearl.

My favorite booths are Rogue Creamery, Nonna's Noodles, and the berry and tomato vendors.

I also enjoy the flowers,

the produce,

and the seafood.

Most recently, I shared a half flat of berries with my friend Allie.

With it, I created clafouti.

Mixed Berry Clafouti adapted from Better Homes & Gardens

1 teaspoon butter
2/3 cup whipping cream
1/3 cup milk
3 eggs
1/3 cup all-purpose flour
1/4 cup granulated sugar
2 tablespoons butter, melted
1 teaspoon vanilla
1/4 teaspoon almond extract (optional)
1/8 teaspoon salt
3 cups mixed berries, such as raspberries, blueberries, and/or sliced strawberries
1 tablespoon powdered sugar

Preheat oven to 375 degrees F. Butter the bottom and sides of a 9-inch pie plate or eight 6- to 8-ounce custard cups or ramekins with the 1 teaspoon butter; set aside.

In a medium mixing bowl, combine whipping cream, milk eggs, melted butter, vanilla, almond extract. Combine flour, sugar and salt in another small bowl. With the mixer on low speed, gradually add the dry ingredients to the wet. Beat until smooth (batter will be very loose and liquidy and may have some small lumps - it's ok).

Arrange mixed berries in prepared pie plate or custard cups. Pour batter over berries. If using custard cups, place on a baking sheet.

Bake for 50 to 55 minutes for pie plate; 25 to 30 minutes for custard cups or ramekins, or until puffed and light brown. Cool for 15 or 20 minutes on a wire rack. Sift powdered sugar over top. I also used turbinado sugar once - it added a nice, sweet crunch. Serve warm.

Makes 8 slices.

Bowie Post

KINK FM 101.9 is playing 4 David Bowie songs at the top of each hour. I don't know why, but it's making my day!

Lucca

Chef Crush sent me to Lucca. I confess, I do follow the site. The next best thing to checking out hottie cooks in person is to see them through the eyes of the Chef Crush Girls!

Lucca hasn't really been on my radar. There's plenty of Italian restaurants in Portland, after all, and there have been a couple of restaurants in Lucca's spot that have failed, so I'm used to ignoring that corner as I go by.

One night Bf and I were thinking about going out somewhere casual and cheap, and I was surfing the interwebs as usual, trying to get an idea of somewhere different to go. Somehow I landed on Chef Crush, and immediately saw people I knew: Mike and Jordan from Ten 01. Yay for those cuties! On the second page, there he was, the ultimate blast from the past: Kjell from Lucca. Junior year in high school, my friend Beth and I took two brothers to our semi-formal dance at St. Mary's Academy: Kai and Kjell (pronounced "Chell"). In the Chef Crush pic, Kjell is standing in front of the wood-burning pizza oven. Okay, so I knew where we were dining that night.




Lucca is situated on the corner of NE 24th and Fremont. Six patio tables provide a quiet spot to enjoy your food outside. The main dining room and bar are divided by a low wall, with two-tops lining the bar side of the wall, where Bf and I sat. Right in front of the pizza oven, in fact. You may think this was my doing, but no, this was the hostess' whimsy. I just have good luck like that.




Right away I saw that Kjell was indeed working the pizza station that evening. Of course I had to go over right away and say hi, I haven't seen you since I was 16, but here's a picture of that dance we went to, remember? Of course he did remember me and we had a chance to catch up. Ahh, memories!

So on to the food. The menu is simple and broken into categories: Antipasti, Soups and Salads, Mains, Pizza, Pasta, Sides. Okay, that's a lot of categories, but there are only a few options under each and it all fits on one page.

We bypassed apps and had a cocktail each instead. I ordered the chopped salad (romaine, radicchio, crostini, pine nuts, Rogue Creamery blue cheese vinaigrette) and we ended up sharing it. Very flavorful.

For mains, Brian ordered the Bucatini and Meatballs while I just had to have a pizza. I chose the Arrabbiata and added sausage.





The pizza was fabulous. The only thing I would change would be a little more browning/char on the bottom. That's it. The crust was thin and mostly crispy with a good flavor, the sauce accented the toppings and was of the proper amount, and the cheese was that absolutely perfect melty consistency. To tell the truth I have been craving it ever since!

Brian's bucatini was ok, but I thought the sauce needed more salt and herbs. And maybe wine. The meatballs were tasty, though.




Verdict: Will return to Lucca in heartbeat for the pizza and salad. And cute boys.

Lucca
3449 NE 24th Ave (at Fremont)
Portland, OR 97212

Open for dinner Tues-Thurs 5-10 PM, Fri-Sat 5-11 PM, Sun 5-9 PM
Newly open for lunch Tues-Fri 11:30-2 PM
And for brunch Sat-Sun (no hours on website)

Ten 01 Anniversary Dinner

• Oysters on the half shell - apple-pink peppercorn mignonette
• House made duck prosciutto salad - date puree, toasted oregon hazelnuts, endive, smoked oregonzola
• Pea tendril salad - lemon ricotta, pickled ramp, radish, oranges
• Crudo of hamachi - grapefruit-green peppercorn vinaigrette, shaved fennel, radish, orange
• Crab salad - fava beans, English peas, cucumber noodles, caviar
• Sweet corn bisque - maitake mushrooms and scallops with brown butter and truffle foam
• Lorinon Rioja Reserva 2003
• Bacon wrapped braised pork belly - pickled spring onions, chorizo, lentil-parmesan vinaigrette
• Foie gras mousse - blood orange pistachio moutarda
• Sauteed Alaskan halibut - poached shrimp, chickpeas, asparagus, green garlic broth
• Pan roasted sea scallops - spring vegetable-farro risotto, shaved asparagus salad, crispy sage leaf
• Roasted spring lamb chops - confit artichokes, garlic puree, goat cheese gnocchi, lam jus
• Roasted palmetto squab - stuffed with foie gras, bacon-wrapped with a barley-turmeric vinaigrette
• Flight of ice creams - salted caramel, Dutch chocolate with toffee crumbles, mint chocolate chip, dulce de leche
• Chocolate peanut butter mousse with caramelized bananas
• New York cheesecake - balsamic roasted strawberries and hazelnut scone

Big thanks to Chef Jack Yoss, Sous Chef Arturo, Sommelier Erica Landon, Pastry Chef Jeff McCarthy, mixologist Kelley Swensen, Didier, Meghan and all the staff at Ten 01 for making it a special, wonderful evening.

My favorites were the halibut, scallops, foie mousse, corn bisque, hamachi crudo and ALL the desserts. Seriously, I'm not much of a dessert person, but I ate all of mine and most of Bf's.

Funny: my notes on the sweet corn bisque say it includes "scappol". That's one way to spell scallop..