Tuesday, October 30, 2012

Reuben Sandwiches

It seems that the only right way to make a reuben is to start with fresh prepared ingredients. During my garde manger class we made these sandwiches and I don't even know how I had gone that long without eating one before. The flavors are just so amazing, it's truly a marvelous sandwich.

Reuben Sandwiches

rye bread {or pumpernickel rye}
swiss cheese 
corned beef {recipe below} 

  • Preheat oven to 350 degrees.
  • Toast the bread in the oven until golden brown on top
  • Flipped over and spread each piece with the dressing and top with the cheese. Put it back into the oven to melt the cheese.
  • In a pan over medium heat, melt some butter and add the corned beef, cook until heated. 
  • Once the cheese is finished melting, put half of the corned beef on one slice of bread. Add a layer of sauerkraut and then add the rest of the corned beef to the second slice. Put back into the oven for 2 minutes to warm.
  • Once finished put the second slice on top and slice.

Corned Beef
Recipe adapted from Cooking With Mel

1 3 lb corned beef plus seasoning packet
3 cups water
4-6 cups beef stock
salt and pepper

  • In a large stockpot add the beef, seasoning packet, water, beef stock, salt and pepper. Make sure there's enough liquid to cover the beef, if not, add more.
  • Bring the liquid to a boil over high heat. Boil for a minute or two. Then reduce the heat to medium-low so that the liquid is simmering.
  • Cover and allow to cook for about 4 hours.



Monday, October 29, 2012

German Sauerkraut {Bohemian Style}

This sauerkraut is so flavorful. An even amount of tartness and sweet. It would be great as a side dish or as a condiment!

German Sauerkraut {Bohemian Style}
Recipe adapted from Chef Keem

1/2 lb bacon, chopped
1/2 onion, diced
2 cloves garlic, chopped
1 teaspoon beef base
1/4 cup brown sugar
1 tablespoon paprika
1/2 tablespoon pepper
1/2 tablespoon caraway seed
1 cup red wine
1 quart sauerkraut, rinsed
1 apple, skinned and grated
2 tablespoons roux, cold

  • In a pan over medium heat cook the bacon until halfway crispy. Add in the onion and garlic and cook until the bacon is completely crispy. 
  • Once ready, add the beef base, brown sugar, paprika, pepper and caraway seed. Mix thoroughly and cook for about 3 minutes.
  • Turn the heat down to a simmer and add the red wine, sauerkraut and grated apple and let simmer for about 5 minutes. Add the roux and simmer for another 15 minutes.


Sunday, October 28, 2012

Thousand Island Dressing

So the inspiration for making this dressing comes from my craving for reuben sandwiches which I will be making on Tuesday! It's easier for me to make the condiments and such before since I have work, class and homework during the week. This is a very simple and yummy dressing.

Thousand Island Dressing 
Recipe from Chef Franz

1 cup mayonnaise
1 ounce chili sauce
1 ounce ketchup
1/4 cup onion, finely minced
2 tablespoons parsley, chopped {fresh}
1 ounce pickle relish
1/2 ounce capers, chopped
2 hard boiled eggs, chopped
pepper, to taste

  • In a bowl, mix all of the ingredients together and chill for at least 2 hours prior to using.


Monday, October 22, 2012

Baked Halibut with Pine Nut, Parmesan and Arugula Pesto Crust

Today we definitely made a great food discovery in downtown Provo, a restaurant called Black Sheep Cafe which focuses on southwestern native-american cuisine. I ordered the "goat" burger {a beef burger stuffed with goat cheese and roasted garlic, topped with portobello mushrooms, roasted red peppers, spring mix and adobo mayo all wrapped in nanniskadii bread - very similar to naan!} and the Orange Habenero Crème Brulee. I was in absolute heaven when eating my burger, I'm going to eat there again for sure.

For dinner, I decided to make this baked halibut. It's quite flavorful because of the arugula pesto and parmesan cheese.

Baked Halibut with Pine Nut, Parmesan and Arugula Pesto Crust
Adapted from Kalyn's Kitchen

6 halibut fillets, deboned and skinned
3/4 cups pine nuts
1/4 cup plus 2 tablespoons parmesan
1-2 cloves garlic, minced
1 tablespoon arugula pesto
4 1/2 tablespoons mayonnaise
1/4 cup panko
1 tablespoon butter

  • Preheat oven to 400 degrees. 
  • Spray a baking pan with non stick spray or olive oil. Remove the fish fillets from the refrigerator and let them come to room temperature while the oven heats.
  • Finely chop the pine nuts and mince the garlic. Mix together chopped pine nuts, parmesan cheese, garlic, pesto and mayonnaise.
  • On each fillet, squeeze a little lemon on top and spread the crust mixture evenly over the surface of each fish fillet. Pile it on so all the crust mixture is used. Sprinkle the tops of each crust with buttered panko.
  • Bake the halibut for 10-15 minutes, or until the fish is firm to the touch and crust mixture is starting to lightly brown. If the fish is thoroughly cooked, but the crust is not completely browned, turn on the broiler and brown the tops. 

I served this with lemon-garlic mashed potatoes and sauteed spinach!


Wednesday, October 17, 2012

Thai Beef Noodles

We start advanced baking tomorrow and I'm not sure how it's going to go. I'm only sure that I'll be exhausted with my current schedule... 5 am - 10 am (work), 11 am - 5 pm (school) and then homework! It's because of meals like this that make my life so much simpler. I can just throw it together and when Tim gets home, he's got something to eat. This recipe reminds me a lot of thai chicken fettuccine too. It's a very basic thai-inspired pasta.

Thai Beef Noodles
Recipe adapted from Taste of Home 

1/2 cup milk
1/2 cup peanut butter
1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons sherry
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
3/4 teaspoon sambal
12 ounces spaghetti, cooked
1 lb beef top sirloin steak, thinly sliced
1 1/2 teaspoons vegetable oil, divided
1/2 cup  carrot, julienned
1/2 cup sweet red pepper, julienned
2 green onions, sliced
1/4 cup peanuts, chopped
2 tablespoons cilantro, chopped

  • In a small saucepan, bring the first eight ingredients to a boil, stirring constantly. Remove from the heat and set aside.
  • In a large skillet or wok, stir-fry the beef in 1/2 teaspoon oil until no longer pink. Remove and keep warm.
  • Stir-fry carrot and red pepper in remaining oil for 3 minutes. Add in the green onions; stir-fry 3 minutes longer or until vegetables are crisp-tender. Return beef to the skillet.
  • Drain the noodles and add to the pan. Add the peanut sauce and toss to coat. Sprinkle with peanuts and cilantro.


Tuesday, October 16, 2012

Green Tomato Chocolate Cake with Mocha Frosting

Since our tomatoes are on the verge of not ripening because of the cold weather, I've decided to use some of them in this chocolate cake. Tims mom gave me this recipe when we were at their house this past weekend and it sounded great. I also loved the idea of a mocha frosting.

Green Tomato Chocolate Cake with Mocha Frosting 

3/4 cup butter
2 cups sugar
3 eggs
2 teaspoons orange extract
2 teaspoons vanilla extract
2 1/2 cup flour
1/2 cup cocoa powder
1 teaspoon cinnamon
1 teaspoon salt
1/2 cup milk
2 cups green tomato, finely chopped
1 cup walnuts, chopped
mocha frosting {recipe below}

  • Preheat oven to 350 degrees.
  • Cream butter and sugar until fluffy. Beat in the eggs, one at a time. Add in the orange and vanilla extract. Combine the flour, cocoa, cinnamon and salt.
  • Mix the dry ingredients and milk into the mixture until just combined.
  • Stir in the tomatoes and walnuts. Grease a bundt pan and pour the batter in.
  • Bake for 1 hour and 10 minutes. Let cool before frosting.

Mocha Frosting:

1/4 cup butter, softened
2 1/2 cup powdered sugar
2 tablespoons cocoa powder
1 tablespoon rum
2 tablespoons coffee

  • Cream the butter and add in the sugar, cocoa, rum and coffee until smooth.


Thursday, October 11, 2012

Potato, Bacon and Feta Scones

So I've been wanting to make savory scones for quite a while, at least since the last time I ate some a year ago. I actually found this recipe in a baking book that was brought back from Australia. The baker, Allyson Gofton has great ideas so I was excited to learn more about her recipes.

Potato, Bacon and Feta Scones
Recipe adapted from Allyson Gofton

3 strips bacon, diced and cooked
1 1/2 cups self-raising flour
1/4 teaspoon baking soda
1 cup mashed potato, cooled
1/4 cup feta

3/4 cup goat cheese*
2 tablespoons parsley {fresh or dried}
1 egg

1/4 cup milk, plus more for brushing
parmesan or cheddar cheese

  • Preheat the oven to 430 degrees; set the oven rack towards the top of the oven. Grease a baking tray or line with parchment paper.
  • Sift the flour and baking soda together into a bowl. Use a pastry cutter to gently mix through the potato, feta, goat cheese, bacon and parsley and make a well in the center.
  • Beat the egg and milk together and pour into the well. Use a knife to mix to a soft dough. Add more milk if necessary {the amount of milk required depends on the softness of the mashed potato}.
  • Turn the dough onto a lightly floured surface. Knead very lightly until smooth, roll or pat out and cut circles, squares or triangles.
  • Place the scones close together on the prepared baking tray. Brush with a little milk and sprinkle with the cheese.
  • Bake in the preheated oven for 15-18 minutes until well risen and golden brown and cooked. Transfer to a clean tea towel covered cake rack to cool. Serve warm.
*I substituted in 3/4 cup of goat cheese because I was low on feta, you can use only feta if preferred.


Wednesday, October 3, 2012

Spicy, Sweet and Sour Asian Meatballs

We have an abundance of ground beef that Tims parents gave us a few months ago. Slowly but surely I'm finding new ways to use it up. I honestly love this recipe, the sauce that goes with it makes it even more amazing.

Spicy, Sweet and Sour Asian Meatballs
Recipe adapted from Lisa's Dinnertime Dish

1 tsp ginger, grated and divided
1/3 cup green onions, sliced

1 lb ground beef
3 tablespoons soy sauce
2 clove garlic, minced
1/2 cup panko breadcrumbs
3/4 cup plum sauce
1/4 cup sweet chili sauce

1 1/2 tablespoons sriracha

  • Preheat oven to 400 degrees.
  • Combine ground beef, 1/2 tsp of the ginger, green onions, soy sauce, garlic and panko in a large mixing bowl.  Mix until well combined.
  • Bake for 15 minutes.
  • Meanwhile, combine plum sauce, chili sauce and remaining 1/2 tsp ginger.
  • Remove the meatballs from the oven and pour the sauce over the them. Return to the oven and bake for an additional 15 minutes.



Monday, October 1, 2012

Thai Fish Cakes with Cucumber Dipping Sauce

So this last week in my restaurant class we cooked Thai cuisine. My partner and I were responsible for Line 1 which had Green Curry and Catfish with Sweet Chili Sauce. It was such a great experience and I'm glad for all that we've done within the last few weeks. One of the reasons I chose to make this dish is because we made curry pastes and I had some leftover. Of course I have a ton of halibut and ling cod in the freezer so I thought this recipe from Closet Cooking would be perfect. He always has such great recipes that focus on one or two ingredients in many different ways!

Thai Fish Cakes with Cucumber Dipping Sauce
Recipe adapted from Closet Cooking

1 lb halibut, finely chopped
1 egg
1/2 cup green beans, thinly sliced
1 teaspoon jalapeno, thinly chopped
1 green onion, sliced
2 tablespoons cilantro, chopped
2 tablespoons red curry paste
1 tablespoon fish sauce
1 tablespoon lime juice
1/4 cup panko
oil, for frying

  • Mix everything for the cakes in a large bowl by hand until sticky.
  • Form the mixture into small cakes. {I made about 9}
  • Fry in oil until golden brown on both sides.

Cucumber Dipping Sauce:

1/2 cup water
4 tablespoons white vinegar
4 tablespoons sugar
1/4 cup cucumber, seeded and sliced
1teaspoon jalapeno, finely chopped
1 green onion, sliced
1 tablespoon cilantro, chopped
1 tablespoon peanuts, chopped

  • Heat the water, vinegar and sugar in a pot until the sugar dissolves.
  • Allow the vinegar mixture to cool and mix everything together once it is.