Beer Wine Spirits Archives | Page 5 of 7

Maple-Bourbon Budino with Spiced Pecans from Bakeless Sweets

April 17, 2013

About a year ago I caught a post on The Kitchn called How Cookbooks Are Made: A Peek Into a Cookbook Photo Shoot. Since reading that story, I’ve had my eye out for Faith Durand’s, Bakeless Sweets.

I received a copy a few days ago, and there is already a good chance that I will refrain from turning on the oven all summer so that I can try every recipe in this book.

It has reintroduced me to a world of desserts that were somehow lost in my past. We ate many scratch-made puddings growing up so I debated why bakeless desserts had failed to get my attention in adulthood. The reason soon dawned on me.

After the scratch-made puddings of my youth, somewhere along the line bakeless desserts became fake. As in, they meant boxed pudding, jellos, and oil-based whipped cream — things that no longer have a place in my kitchen. It turns out that when those things went, so did all my desire to make bakeless desserts.

And that is what makes this cookbook brilliant. There is not a box of pudding required among its pages. In fact, Faith offers her own recipe for making pudding mix at home to keep on hand, eliminating the need for even the busiest cook to turn to the boxes.

As delicious as the many pudding recipes sound, don’t think for a minute that they are all this book has to offer. Every creative combination of stove-top and refrigerator desserts you can think of (and many more you never imagined) are in this book.

As Faith pointed out in that post I read a year ago, there is no cookbook like this on my shelf. It is truly unique, and not to mention, eye-opening when it comes to dessert.

A few of the recipes I plan to try out this summer include — Salted Caramel Risotto, Goat Cheese Panna Cotta with Cranberry-Port Glaze and Papaya Filled with Coconut Cream and Mango.

The book is also filled with gorgeous photos by Stacy Newgent. To be honest, I never thought mousse and jellies could be so pretty. The spoon selection used in the photographs is enough to make you want to spend the day shopping at an antique store so you can make your finished bowlful as beautiful.

I flipped through the pages admiring the photos as I tried to decide what to make. It didn’t take long before something on page 62 gave me a few flashbacks to my Old Kentucky Home. After living there for 10 years, I welcomed the change that came with moving to California, but there are two times a year that I know I will always miss.

Spring and autumn — when the horses are running.

I’m not exactly a true racing fan, but no one can deny the spirit in the air as Derby nears each May. So when I saw a recipe for Maple-Bourbon Budino with Spiced Pecans I knew I needed to add it to my long distance Derby celebration. (Budino is an Italian dessert that is similar to pudding, in case you were wondering like I was.)

A few tips. Just go ahead and make two batches of the pecans because you’ll have a hard time keeping your hands out of them before you finish the pudding. Also, don’t be scared of pudding. I have to admit the whisking, tempering and boiling all get me a bit nervous because I’ve failed so many times in the past. But thanks to Faith’s step-by-step instructions, I finally had a true pudding success. No lumps to be found. And the flavor of this rich, sweet and salty budino can’t be beat. Thanks to this book I was quickly reminded that I LOVE pudding, too!

Maple-Bourbon Budino with Spiced Pecans

(Both recipes reprinted with permission from Abrams Books.)

Maple and bourbon were meant to go together, with maple’s sweet fragrance and bourbon’s vanilla smoothness. They pair especially well in this intensely rich and sweet budino, which mounds up on the spoon like creamy maple syrup. It’s best eaten warm.

Makes 2 cups (480 ml) or eight servings.
Gluten-free.

1/4 cup (55 g) packed dark brown sugar
1/4 cup (60 ml) Grade B maple syrup
1 cup (240 ml) cream
2 tablespoons cornstarch
1/2 teaspoon kosher salt
3/4 cup (180 ml) whole milk
3 large egg yolks
1 teaspoon pure vanilla extract
2 tablespoons bourbon

Warm and sweeten the cream: Bring the sugar and maple syrup to a boil over medium heat in a 3-quart (2.8-L) saucepan. Turn the heat to low and simmer for 10 minutes, or until the mixture is reduced by about half. Whisk in the cream and heat until the surface begins to quiver. Turn off the heat.

Make a cornstarch and egg yolk slurry: Meanwhile, whisk the cornstarch and salt together in a medium bowl. Slowly whisk in the milk, making sure there are no lumps. Whisk in the egg yolks. It is important that this mixture be as smooth as you can make it.(To be really sure, reach into the bowl and gently rub out any lumps between your fingers.)

Temper the slurry: Pour 1 cup (240 ml) of the hot cream into the bowl with the slurry and whisk vigorously to combine. They should come together smoothly, with no lumps. If you see any, add a little more liquid and whisk them out. Pour the tempered slurry back into the pan slowly, counting to 10 as you do and whisking vigorously.

Thicken the pudding: Turn the heat back on to medium. Bring the mixture to a simmer, whisking constantly and vigorously, working all the angles of the pot and scraping the bottom. It will take 2 to 5 minutes for the custard to come to a boil, with large bubbles that slowly pop up to the surface. Boil, whisking constantly, for 2 minutes.Turn off the heat. Stir in the vanilla and bourbon.

Chill the pudding: Immediately pour the custard into a shallow container. Place plastic wrap or buttered wax paper directly on the surface to cover it, and refrigerate. This recipe is best served warm—almost immediately, or after 30 minutes in the refrigerator. Serve it with a spoonful of spiced maple pecans (recipe follows) scattered on top.

Spiced Maple Pecans

These lightly toasted spiced pecans are just piquant enough to balance the sweet richness of the Maple-Bourbon Budino.

Makes 1 cup (240 ml).
Gluten-free.

1 cup (110 g) roughly chopped pecans
1/4 teaspoon cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon chipotle powder
1 tablespoon (14 g) unsalted butter
2 tablespoons Grade B maple syrup
1/2 teaspoon kosher salt

Butter a baking sheet and have it ready. Heat a large skillet over medium-high heat and add the pecans. Cook for about 3 minutes, stirring frequently, until they smell nutty and toasted. Add the spices and cook for 10 seconds, stirring. Add the butter and maple syrup and stir until melted, then bring to a simmer. As soon as the liquid bubbles down into a thick glaze, remove the pan from the heat.

Stir in the salt. Turn out onto the baking sheet. Store in an airtight container for up to 1 week.

Disclosure: This book was sent to me for review purposes. I was not required to write about it and received no compensation for doing so. Thoughts are my own, and I also love pudding.

Whole Wheat Banana Snack Cake with Chocolate Guinness Frosting Recipe

April 8, 2013

When presented with an open beer (minus the ¼ cup you used in a recipe), most people would drink it. It’s a logical solution and one I’ve implemented myself numerous times. But when I made the Guinness Braised Kale with potatoes and poached egg for St. Patrick’s Day, I found myself debating whether to drink half a beer or make a cake.

I chose cake.

This isn’t your super sweet, rich, decadent dessert cake, which is why I decided to add snack cake to the name. It’s filling with the fresh flavor of banana, and the frosting will curb any craving for chocolate. Maybe even a hankering for dark beer. If you don’t mind a splash of booze and hearty whole grains for breakfast or as a snack, then I suggest you forgo finishing off your next pint, too.

Whole Wheat Banana Snack Cake with Chocolate Guinness Frosting via @Lori_Rice

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Whole Wheat Banana Snack Cake with Chocolate Guinness Frosting

Makes: 9 servings

Ingredients

¾ cup mascavo (muscovado) sugar

¼ cup olive oil*

2 eggs

1 overripe banana, mashed

1 tbsp Guinness beer

1 cup whole wheat flour

½ tsp baking soda

¼ tsp salt

Frosting

1 tbsp unsalted butter, softened

1 ½ cups confectioner’s (powdered) sugar

1 tbsp cocoa powder

2 tbsp Guinness beer

Prep

Preheat the oven to 350 degrees F and grease an 8×8 inch square pan.

Add the sugar, oil and egg to the bowl of a mixer fitted with the paddle attachment. Mix on medium for about 1 minute. Add in the banana and mix on medium to medium-high 1 minute more. Mix in the 1 tablespoon of Guinness.

In a medium bowl, whisk together the flour, baking soda and salt. With the mixer on low, gradually add the dry ingredients. Mix just until combined, scraping the sides of the bowl as needed.

Transfer the batter to the prepared pan and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool.

To prepare the frosting, add the butter and powdered sugar to the bowl of the mixer fitted with the whisk or paddle attachment. Beat together the butter and powder sugar on medium and then medium-high until combined, and almost smooth, about 1 minute. Add the cocoa and 1 tablespoon of the Guinness. Mix on medium-high until the frosting is smooth, about 90 seconds. Mix in the additional 1 tablespoon of Guinness, based on your desired consistency for the frosting. The full 2 tablespoons was perfect for me.

Frost the cooled cake, cut into 9 pieces and serve.

*Be sure to use regular olive oil with this recipe because it has a more mild flavor. Virgin olive oils may add too much of an olive-like taste.

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Guinness Braised Kale with Roasted Potatoes and Poached Eggs Recipe

March 13, 2013

It’s that time of year. The time when food bloggers everywhere pull out the Guinness, Bailey’s, Jameson and potatoes to create an Irish-inspired recipe for St. Patrick’s Day. I’m no exception.

If you’ve read my blog much at all you know that Ireland has a special place in my travel-loving heart. I’ve had the opportunity to visit three times, exploring gorgeous landscape, overdosing on amazing food and drink and even meeting bloggers. So I can’t let March 17 pass without making something that uses a few flavors from Ireland. I’m always tempted by the incredible desserts that pop up on other blogs, but I decided to go savory. This is a super simple meal, but the Guinness adds a deep flavor to the kale that tastes so good with the eggs and potatoes. Bonus, it’s perfectly suitable for breakfast, lunch or dinner.

Guinness Braised Kale with Potatoes and Poached Eggs via @Lori_Rice

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Guinness Braised Kale with Roasted Potatoes and Poached Eggs

Makes: 4 servings

Ingredients

10-12 red or white new potatoes, quartered
2 tbsp extra virgin olive oil, divided
2 tsp dried dill
½ tsp sea salt
¼ tsp ground black pepper

1 lb. kale, stemmed and chopped
3 cloves garlic, minced
¼ cup Guinness Extra Stout beer
¼ tsp sea salt

4 poached eggs

Prep

Preheat the oven to 425 degrees F.

In a large bowl, combine the potatoes, 1 tablespoon of the olive oil, dill, sea salt and black pepper. Stir to coat the potatoes with the oil and spices. Transfer the potatoes in a single layer on a baking sheet.

Bake for 15 minutes. Remove from the oven and stir the potatoes. Return to the oven and bake 15 to 25 more minutes, or until the potatoes are tender with crispy edges.

While the potatoes are baking you can prepare the kale. Heat the remaining tablespoon of oil in a large skillet over medium-high. Add the kale and garlic. Cook for about 1 minute, stirring to coat the kale in the oil.

Add the beer. Cook 30 seconds more, or until the kale begins to wilt. Remove from the heat and stir in the sea salt.

To assemble, divide the potatoes into 4 serving bowls, top with ¼ of the kale and finish it off with a poached egg. Serve warm.

I leave you with two short PSAs for this Irish holiday that we all enjoy so much in the States. # 1 It’s St. Paddy’s Day, not St. Patty’s Day. I learned this just a few short years ago, but definitely click on that link. #2 Skip the green beer and order a Guinness (or a Kilkenny, or a Smithwicks, or a Bulmer’s Cider).

Sláinte!

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes or images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Stuffed Cabbage Roll Recipe

March 6, 2013

I’m into my third month living in California, and aside from the typical missing of friends, family and horses, things are going wonderfully. Ok, a move across the country probably doesn’t include missing horses for most people, but it does when you move from Kentucky.

We’re fully unpacked, the house in Kentucky finally sold and I’m happy to say I actually feel kind of settled. As a result, we looked ahead to our travel schedule for the year. I feel a little like my entire life in California is one big travel adventure; there is so much to see here. But I’ve been aching for Europe.

Christmas 2012 was a bit of a bust. There was no Christmas tree and very little baking due to all the packing. We squeezed in a quick trip to celebrate with family only to have it cut short by an impending snow storm. Three days later we were on a cross-country drive to California.

I won’t lie; I’ve done my fair share of pouting ever since. I know many people are overwhelmed by the stress of the holidays, but I absolutely love that time of year. So when we talked about where we would travel this year, I insisted that Christmas be a big part of it.

As a result, we are now scheduled for one of my ultimate, must-do, bucket list worthy experiences – the Christmas markets in Europe! Not to mention that this will be preceded by a few days in New York City to see the tree there. Then we will head over to Vienna, still one of my favorite cities in the world, and then off to Krakow, Poland.

I don’t want to wish a year away, but I can’t hide my excitement for this trip!

In addition to all the Christmas action, my husband comes from Polish descent so we are very excited to finally travel there. And I have my mind on Polish recipes. I thought it was high time I try my hand at stuffed cabbage rolls.

Aside from the multiple steps, they are much easier to make than I expected, and this is coming from someone who is awful at rolling foods. Burritos, spring rolls, wraps – I might get one good looking roll out of 10. I’m happy to say that cabbage rolls are very forgiving when it comes to rolling them up.

This isn’t exactly a traditional recipe. It’s one I made by combining a quick look at recipes on the web with what I had on hand in the kitchen.

If you’ve never made stuffed cabbage, there are quite a few things going on at once, which I wasn’t expecting. You have to boil the head of cabbage, make the sauce, and then add some of that sauce to the filling. Just take your time and you won’t get overwhelmed. I suggest getting your cabbage leaves cooked and separated, and then concentrating on the rest of the recipe.

Grass-fed Beef Stuffed Cabbage Rolls Recipe

1 small head green cabbage

Sauce

1 tbsp olive oil

1 green bell pepper, cored and diced

1 onion, diced

2 cloves garlic, minced

14 ounces diced tomatoes (fresh will work, no-salt-added if you used canned)

¼ cup red wine

1 tbsp mascavo sugar (or brown sugar)

1 tsp dried basil

1 tsp salt

¼ tsp ground black pepper

Filling

½ of the sautéed vegetables from the sauce (see preparation below)

½ lb grass-fed ground beef

1 cup cooked rice

2 tbsp cabbage roll sauce (above)

1 tbsp hot sauce

½ tsp salt

¼ tsp pepper

Preheat the oven to 375 degrees.

Cabbage

Fill a large soup pot ¾ full with water. Bring to a boil. Remove any dirty or bruised outer leaves of the cabbage. Place the whole head of cabbage in the boiling water. Let it boil about 2 minutes, or until the outer leaves begin pull away from the head.

Remove the cabbage from the water (I used a ladle). Use kitchen shears to cut off the outer leaves at the stem. They should be partially cooked and flexible. Set them aside to dry and cool. Return the head of cabbage to the boiling water. Repeat this process until you have 10 to 12 cabbage leaves.

Reserve 1 to 2 cups of the cabbage cooking water.

Sauce

For the sauce, heat the olive oil over medium-high. Add the onion, garlic and bell pepper. Cook for about 3 minutes, or until the vegetables begin to brown and soften. Remove half of the vegetables from the pan and place in a glass mixing bowl. (This is for your filling.)

Back to the skillet, add the tomatoes and wine. Cook, stirring often, for 2 to 3 minutes. Add the sugar, salt, basil and pepper. Cook 1 more minute. Stir in the 1 cup of reserved cabbage water.

Transfer the sauce to a blender and puree until smooth. Add more cabbage water if you want a thinner sauce. (I used only the 1 cup.) Pour the sauce back in the skillet to keep it warm.

Filling

Add the ground beef and rice to the bowl with the reserved vegetables. Add 2 tablespoons of the finished cabbage roll sauce, hot sauce, salt and pepper. Use a fork or your clean hands to mix the filling well.

Assembly

First spoon about ¼ cup of the tomato sauce into a 5 quart Dutch oven and spread it over the bottom of the pan.

Place a cabbage leaf on the counter top with the inside facing up (it should curve up like a cup), and put about ¼ cup of the filling towards the stem end of the leaf. You will have to judge how much filling to use based on the size of your leaves. I had a huge variation so I used anywhere from 2 tablespoons to a ½ cup. Just ensure that it isn’t so much that it squeezes out the side.

Fold in the both sides, and starting with the stem end, roll the leaf around the filling. Place seam-side down in the Dutch oven. Repeat the process with the remaining leaves.

Pour the sauce over the cabbage rolls, and cover the pot with the lid. Bake for 50 to 60 minutes, or until the cabbage has softened and the meat is cooked through and no longer pink. Serves 3 to 4.

Spicy Citrus Cocktail Recipe

January 30, 2013

This spicy citrus cocktail is made with fresh tangerine juice and a splash of sriracha!

The Spicy Citrus Cocktail | Fake Food Free | A spicy rum cocktail made with orange and tangerine juices and a splash of sriracha!

I haven’t made cocktails for the blog in a while. That’s likely because we haven’t had a stocked bar since early last fall. Yes, when you know you are going to move across the country, the half empty bottles in liquor cabinet are the first things you make sure to finish up.

We finally have the basics back and I’ve said all week that I want to make a tangerine cocktail. Citrus season, Super Bowl party – whatever the excuse, I had a mission.
I enlisted my husband’s help and last night he said, “You could put Sriracha in it.” Why, yes, I could put Sriracha in it! I’m a huge fan of spicy cocktails – dustings of chili powder, jalapeno-infused spirits. I was thrilled with the idea.

Now, please excuse my glass rim-dusting skills. I am no expert. You’ll overlook an imperfect rim, once you taste the drink. The hot sauce adds just the slightest spicy flavor right out of the shaker. But I’ll warn you. Don’t nurse this one. The longer it sits the spicier it gets. Cheers!

The Spicy Citrus

Makes: 2 drinks

Ingredients:

2 oz. fresh tangerine juice

2 oz. fresh orange juice

1 tsp raw sugar

1/8 tsp sriracha

3 oz. gold rum

Ice

Raw sugar for rimming the glasses

2 slices blood orange or tangerine for garnish

Preparation:

Add the juices, teaspoon of raw sugar, sriracha and rum to a cocktail shaker. Stir to dissolve the sugar. Add a few ice cubes and stir again until well chilled.

Rim two martini glasses with sugar. Strain the cocktail into the glasses. Garnish with slices of citrus.

Where to Eat in 2013

January 13, 2013

Hello from California!

The move has been made and I’m working on getting comfortable in my new kitchen. I’m excited to start this new year in a new place and to see where my experiences take me and the blog.

I have to be honest. I can already feel things shifting a bit. I still want to cook with all the amazing ingredients that are now available to me, but I’m also in a place where there is some pretty amazing food (and drink) being made by others.

This year, along with recipes you are probably going to find more places dine and events to attend. I also hope to put the focus back on the global aspect of my blog. I have so much more to learn about the cuisines of other countries and it’s time to start trying more in my own kitchen.

Considering we’re already halfway through January, I really don’t want to look back and recap last year. But in 2012 I took part in 2 cross-country road trips, a trip to Toronto, a visit to New York City, a trip to Vegas, a day in Sonoma and Napa Valley and New Years Eve in Santa Barbara. Not to mention our explorations of Kentucky.

So, yeah. I have a few food recommendations for you.

So let’s not look back at the best eats of last year, but let’s look at it as where you need to eat and drink in 2013! These are my picks so start planning your road trip

Kansas City, KS – Oklahoma Joe’s

We moved my husband out to California last September. That was road trip #1, to the north via I-80. What an amazing drive! I want to do it again already.

We didn’t have our food planned out, but left it to tips from friends and popular TV shows along the way. First up, Oklahoma Joe’s in Kansas City. It turns out Anthony Bourdain kind of likes the place too.

I like barbecue, but I’m not all crazy for it. And I don’t understand all the allegiances to different types. I like all of them for different reasons. But, oh my goodness. This food was amazing! My husband and I are still talking about it months later. The meat, the sauce, the hour-long line, the restaurant-in-a-gas-station atmosphere. It was one of the best meals I had all year.

My favorite was the burnt ends sandwich, and the beans were as perfect as they can get. Slightly meaty, loaded with barbecue flavor. I’m usually not a fan of ribs, but I’d order them again in a second.

Salt Lake City, UT – Red Iguana

We had no plan when we got to Salt Lake, but after checking out the FoodNetwork app we found the Red Iguana which had been on an episode of Diners, Drive-ins and Dives. It’s described as pre-Hispanic Mexican, and the big draw? 7 kinds of moles.

I got the Mole Verde. This wasn’t your classic, chocolately mole, but it was delicious. The chicken was so tender and the sauce was full of spicy flavor. My husband got the Mole Negro and this is what I think of when I think of mole – rich, dark, slightly spicy sauce. It was my favorite.

Toronto, Canada – Steam Whistle

In July last year, I made my first trip to Canada. It’s hard to believe I hadn’t been before! And yes, I know. Everyone is telling me that I need to see more places, but I LOVED Toronto. One of our favorite things was the local beer, Steam Whistle. We did the brewery tour, and the bar just happened to be one of the most affordable places to grab a beer so we hung out for a while and enjoyed it.

New York City – Momofuku Noodle Bar

I traveled to New York City in October for the first time since I was in high school. Needless to say, a lot has changed. Mainly that I now have a deep appreciation for good food. I recapped the trip last year, but a round up on where to eat in 2013 wouldn’t be complete without a mention of Momofuku Noodle Bar. It was the first place I went when I got to the city, and I’m already planning to take my husband back this year.

The corn ramen was the special on my visit and it didn’t disappoint. The blackboard lists the farms where a majority of the food is sourced, and with a huge bar for seating it is perfect for dining alone if you are traveling on business like I was.

Sonoma, CA – The Girl and The Fig

Over the Thanksgiving holiday we took our first trip to California wine country. Knowing we would be in Sonoma around lunch time, we did what every food-lover does. We ate at The Girl and The Fig. We made reservations for lunch, as you should too because although the restaurant was only half full when we arrived, every table was taken by the time we left.

We started with a cheese plate and that was good, but the best part of it was the dried fig cake made in house. It was delicious with the cheese.

I had a simple lunch of a tasty grilled cheese, but for me my husband’s meal was the best. The pork belly sandwich with a slightly sweet apple slaw.

Stanford, KY – Bluebird Cafe

If you think a small-town, rural restaurant can’t compete with food-cities around the U.S., I encourage you to go to Bluebird. On a downtown street that barely has one stoplight, this place will amaze you. With locally sourced ingredients and a creative menu that would rival any restaurant in the big city, Bluebird serves Kentucky favorites with a twist.

Our first couple visits were for breakfast where I enjoyed the breakfast fries with smoked gouda sauce. We finally made it for lunch just before we moved – a fried green tomato BLT on a whole wheat sorghum bun. Yes, yum.

Santa Barbara, CA – East Beach Grill

We stayed in Santa Barbara on our final leg of the official move which also happened to be New Years Eve. (This time we took I-40 through the southern US.) Other than the wonderful ocean views, we experienced very little of what this awesome town has to offer. But we did manage to have pancakes on New Years morning. The East Beach Grill was close to our hotel, dog friendly and rumor had it they offered some amazing wheat germ pancakes. The rumors were true. I had a stack of blueberry and my husband a stack of strawberry while we relaxed outside with the pugs and enjoyed the view of the ocean.

Oakland, CA – Bocanova

There will be many more Oakland favorites to come, but I definitely found a place I love with only a few days of being here. Bocanova in Jack London Square has unique cocktails and one fine happy hour. One of my favorite appetizers is the Dungeness Crab Deviled Eggs with Chipotle Aioli.

That about sums it up. Hopefully I’ve shared enough to keep you busy. And full. Recipes will resume soon, but for now I’ll leave you with one of my favorite offerings at our Farmer’s Market. Gorgeous greens with edible flowers. Happy New Year!

P.S. I was having some trouble with formatting on this post. The names of the cities and restaurants are links that will take you to the restaurant website.

An Evening with Ruth Reichl and Kentucky Food

October 19, 2012

So far in 2012 I have had some excellent opportunities to see a few of my food, culture and travel heroes. (Yes, I tend to lump those topics all into the same group.) It started in February with Anthony Bourdain and Eric Ripert. It continued in the spring with Marion Nestle. And this fall it was Ruth Reichl.

Ruth was brought to the area through our local Kentucky Women’s Writers Conference, and I can’t begin to express how motivating her talk was. When your focus is food, health and agriculture it is easy to get swallowed up in the negativity of obesity statistics and food policy arguments.

Kentucky Chef Ouita Michel and Ruth Reichl

Ruth’s presentation brought me back to why I fell in love with food (and all that it encompasses) in the first place – the culture. Those things that surround what we eat, why we eat it and where these practices come from.

Long story short, if you have the chance to hear her speak, go. She will have you longing for fresh-made yogurt and grilled fish in a remote Greek village before all is said and done.

That particular evening included more than the wonderful presentation. We are moving into the time of year here when everyone is preparing for a celebration of Kentucky food, and the people who grow and produce it!

You may have seen my post about the Kentucky Proud Incredible Food Show last year. Well it’s that time of year again! The show goes on next Saturday, October 27th!

The wonderful organizers of that event invited Kentucky Food Bloggers out to a preview event and then provided us transportation to Ruth Reichl’s talk. Such a fun night of food!

We were greeted with all kinds of goodies – Kentucky cheeses, bourbon and wine to name a few. Chef Brigitte Nguyen was on sight cooking up some delicious tomato fritters. These bites were like a corn fritter meets hushpuppy meets a garden fresh tomato. So good!

I love promoting great Kentucky foods so here are the details of this year’s event. Along with table after table of Kentucky food vendors there are several new features this year that I can’t wait for.

The Traditional Food Craft Area is going to have demos of how to make traditional Kentucky foods including sorghum, apple cider and apple butter. Local area restaurants will be in Restaurant Row offering tasting plates for purchase. The special guest this year will be Tyler Florence.

And the event I’m most interested in is the “When Pigs Fly” demonstration. Local chefs will be addressing the lost art of butchery while teaching the home cook how to break down a whole hog!

I’ll have a recap after the event as I hope to meet many new Kentucky food producers.

So tell me. Do you have an event like this in your area?

Beef Tenderloin Tips and Purple Potatoes

February 20, 2012

We’ve had about two pounds of beef tenderloin tips in the freezer for a few months now so we decided to serve them up last week for a very low-key Valentine’s Day dinner. If you are unfamiliar with the cut, it is a great option for getting a tender piece of high quality beef for a reasonable price. It is basically the tips from a larger piece of meat that turns into the very popular filet mignon.

I think this is one reason it took me so long to use it. I’m not exactly an excellent beef cook, unless a slow cooker decides to show up, and I didn’t want to ruin it.

To ensure success, I used a recipe as opposed to creating one myself. And by I, I mean my husband. After dinner I told him his cooking with me was like the boy in the Google video on Valentine’s Day. He jumped rope with me, and that’s all I really wanted for the occasion.

We used a recipe for Tenderloin Tips with Mushrooms and Herbs from the Food & Wine section of the Seattle Times posted last year. We doubled the recipe due to the amount of meat, and we also doubled everything else except for the mustard and rum. We used rum instead of brandy.

Tenderloin Tips with Mushrooms and Herbs

The final result was tender pieces of meat in an amazing sauce with the sweetness of red wine, but the bite of dijon mustard. I rarely like a stew-type beef, but this one far exceeded my expectations.

The rest of the meal was plain and simple, but with a colorful twist. I found purple potatoes in Cincinnati last weekend! I’ve read a lot about their production and health benefit, and about the research being used in the evaluation of the crop so I was interested in trying them. They’re still rare in this area.

The color can’t help but make you happy in the kitchen. It is so deep and rich, and only intensifies when roasted. I chopped them up with some Fingerling potatoes, coated them in olive oil, sprinkled on some sea salt and dried rosemary from last summer’s herb garden. They were ready to go after roasting about 20 minutes at 425 degrees F.

I wouldn’t call myself a meat and potatoes person, but every now and then I can see why people love them so much.

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Bloggers Get Together – 5B: Believers in Better Beer, Bites and Blogging

February 17, 2012

There are few things I find more professionally and socially rewarding than food blogging. If I ever tire of cooking, food photography, or food culture, I will still post just to afford myself the opportunity to attend blogger conferences.

I have met people from around the world that I would never have encountered otherwise. These people are creative, smart, and inspiring. We are also one positive group of folks! But what can you expect from food. Good, quality food has a way of lifting one’s spirits.

Hoperatives, a Cincinnati beer blogging group, took a chance on an opportunity to bring a few of us happy bloggers together for the 5B: Believers in Better Beer, Bites and Blogging Conference.And if there is anything happier than food bloggers, well, it’s likely beer bloggers.

Last Saturday about 40 of us spent the day learning, engaging and sharing. Mindy, Jonathan and I each traveled up on our own schedules from the Bluegrass, and we were outsiders to this group. As a result, I learned a significant amount about the Cincinnati brewery scene, along with some tips in social media and blog design that I can apply to my own work.

I might also mention that when you are obtaining such good information, it doesn’t hurt to sit down and pop open a Schlafly beer at 10:30 am. Beer blogging conferences just might be a little better than food blogging conferences.

I’ll admit that I may have been as excited about lunch as the conference itself. Our coordinators arranged for Cafe de Wheels to park outside the convention center for us. I currently live in a food truck desert, so I couldn’t stop thinking about this all day. I even braved the cold temperatures to place and pick up my order which turned out to be one of the best burgers I have had in a long time. Food trucks have sit-down restaurant burgers beat every time.

This conference provided plenty of perks including admission to the Cincy Winter Beerfest on Friday and Saturday with a connoisseur ticket on Saturday. In this case connoisseur means delicious appetizers paired with craft beers.

Here are a few of my favorites. You’ll have to forgive my failure to state the direct source for some of the foods. I was banking on finding some sort of list of food vendors online and haven’t been able to do so. I took only limited notes at the event so if you were there, please feel free to fill me in!

My favorite savory food were these tasty Slow Sliders – a combination of all things local. Not only that, but you could tell how fresh the ingredients were with each bit – a really outstanding sandwich if you like bratwurst, and I do.

Next was the house-made braunschweiger (a liverwurst) from Virgil’s Café paired with Crispin Maple flavored cider. I got the impression that few people were willing to try this. They were missing out! While I can’t eat a ton of braunschweiger, I grew up with it and thoroughly enjoy it on occasion. And that cider? The maple really cut that standard cider flavor making this one even better than others I’ve tasted.

I promise every beer I drank was not of the fruity variety, but this Framboesa (raspberry) was one of my favorites. I like it when my fruity beers really do taste like the fruit they are named for, and this one did without a doubt.

And then came the grand finale. Actually, for me it was the appetizer because to ensure I got one, I went there first. Bacon S’mores! Homemade marshmallows studded with pieces of bacon, torched to perfection, sandwiched between two Snickerdoodles with chocolate. I decided to only eat one cookie to pace myself, but whoa – they were as amazing as they sound.

Next some of us headed down to the actual beerfest. Over 300 craft beers were available. Absolutely impressive, but I have to admit, I’m not sure how gung-ho I would be to drive up and attend the beerfest itself. I was in good company so I had a great time, but it was absolutely packed. Your ticket provided a tasting glass and 25 tasting tickets which is A LOT of beer.

The lines for the well known breweries, Rogue, Bell’s, and Blue Moon along with the well known local breweries such as Kentucky Ale, wrapped all the way around the building. It would have been at least a 30-45 minute wait for a 5-8oz beer. We started finding the smaller breweries with shorter lines to try out so we’d actually get a drink. This turned out to be a better plan for trying something new anyway.

Let me try to prove my point regarding how packed it was. When have you ever seen a Men’s bathroom line this long?!

The one beer I set out to try was Kentucky Ale’s Kentucky Coffee Stout made with Alltech’s Café Citadelle from the Sustainable Haitiproject, and I succeeded. I like coffee. I like beer. It only gets better when you put them together. I especially liked how smooth this one was and the coffee flavor was strong which equals good in my book.

It was great to see all the craft beers, but lines wear me out. As a perk for attending the conference, though, it was well worth it and a nice finish to a fun day.

Barbecue Kale and Onion Pizza

January 31, 2012

I remain a kale fan even a few years after writing this post. The leafy green does beg for creativity and this barbecue kale and onion pizza is the perfect solution. The kale is braised in beer before being baked over a whole wheat cornmeal crust with barbecue sauce and two kinds of cheese.

Barbecue Kale and Onion Pizza | Fake Food Free

We eat so much kale that using the green in creative ways has become the ultimate challenge for me. I buy loads of it and then think – hmmm, what can I put kale in today. Soups, salads, smoothies, omelets? I haven’t taken on dessert yet, but it could be coming. One cannot underestimate kale’s versatility.

The super bowl won’t be a big deal for us this year. Well, except for the food. I’ll sit down and watch the game (or just the commercials), if it means I get to make game food. So my latest challenge was to get kale on the super bowl snack table.

I think I may have succeeded.

What, no kale? How about if it is cooked in beer and put on a pizza with barbecue sauce? Yes, I can see you may be coming around a bit to the idea.

Kale gives this pizza a hearty twist that really eliminates the need for heavy meats. It’s a great way to switch things up from bbq chicken pizza or standard pepperoni.

Barbecue Kale and Onion Pizza on a Whole Wheat Cornmeal Crust

Makes: 4 to 6 servings

Ingredients
1 Whole Wheat Cornmeal Crust, rolled to about 16 inches, or divide into 2 to 4 smaller pizzas (recipe below)
1 tablespoon extra virgin olive oil
1 small onion, sliced
2 cloves garlic, minced
4 cups fresh kale leaves, chopped
¼ cup beer (ale works well)
½ teaspoon salt
¼ teaspoon ground black pepper
Pinch of smoked sweet paprika
¾ to 1 cup barbecue sauce (I use a local sauce, Kentucky Smokin’ Grill)
4 oz. sharp cheddar cheese, shredded
4 oz. whole milk mozzarella, thinly sliced
Crushed red pepper

Prep

Preheat the oven to 425 degrees F.

Heat the oil in a large skillet over medium-high. Add the onion and garlic. Cook, stirring often, for about 3 minutes. Add the kale and turn to coat in the oil. Carefully add the beer. Simmer the kale 3 to 5 minutes, until it begins to wilt. Add the salt, pepper and smoked paprika.

Place the crust on a baking sheet or pizza pan that has been greased with olive oil and sprinkled with cornmeal. Spread the barbecue sauce over the crust. Sprinkle ½ of the cheddar cheese over the sauce. Divide the kale evenly over the crust. Place the mozzarella cheese over the kale and top with the rest of the cheddar cheese. Sprinkle with crushed red pepper, if desired.

Bake for 15 to 20 minutes, or until the cheese begins to bubble and brown. Remove from the oven and allow to cool 2-3 minutes before slicing. Serves about 4-6.

Whole Wheat Cornmeal Crust

Adapted from Spelt Pizza Dough by Food Embrace

Ingredients

1 cup warm water (about 110 degrees F)

1 tablespoon active dry yeast

1 tablespoon mascavo sugar (or brown sugar)

1 cup yellow cornmeal

2 cups white whole wheat flour

1 tablespoon extra virgin olive oil

Additional water: 3 to 5 tablespoons

Extra olive oil

Prep

Dissolve the yeast in the warm water and stir in the sugar. Set aside and allow the yeast to bloom, about 5 minutes.

In the bowl of an electric mixer with a dough attachment, combine the cornmeal, flour and olive oil. Turn the mixer on low, and slowly add the yeast. Add the additional water, 1 tablespoon at a time until the dough comes together and is smooth, but not sticky.

Once a dough ball is formed, remove it from the bowl and gently knead it on the counter top to form a smooth ball. Place the dough ball back into the bowl and coat it lightly with olive oil.. Allow to rise in a warm place for 1 hour before pressing and rolling into the pizza crust.

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