Suzanne Elizabeth Anderson's Blog, page 31

How to Improvise: Cajun Meatloaf via Great Good Food by Julee Russo

How many of your remember THE SILVER PALATE cookbook? I do. It's one of the first cookbooks I bought when I first began to pursue my interest in cooking. It was a huge hit in New York, as it was written by the Julee Russo and Sheila Lukins and named after their gourmet shop of the same name. Recently the book was re-issued in a 25th Anniversary edition, which gives you some idea of its importance in the pantheon of American culinary history. Yes, it was that important. In my opinion, it was as influential as Martha Stewart and Ina Garten aka The Barefoot Contessa, in establishing a certain, opulent, bountiful, American cuisine. And by rich, I don't mean expensive, I mean tasty.







After the wild success of The Silver Palate, Russo/Lukins wrote The Silver Palate Good Times Cookbook, and then apparently wen their separate ways.



Julee Russo established a lovely bed and breakfast called the Wickwood Inn in Saugatuck, Michigan, which I hope to visit some autumn, and she wrote more cookbooks. Big, fat, all encompassing cookbooks, such as The New Basics, and Great Good Food, that are friendly and accessible and take your every day favorite dishes and give them a fresh perspective.



This week's recipe, Cajun Meatloaf, comes from Great Good Food and is also a lesson on improvisation in the kitchen.







I love meatloaf. But throwing together the same ketchup/BBQ sauce/breadcrumbs variations can get boring after the 100th iteration. Which is why I was very interested in trying Julee Russo's Cajun influenced recipe. However, when I read her recipe, I didn't have all the required ingredients. For instance, her recipe called for half ground beef - half ground turkey. I only had ground beef. It called for fresh jalapeno, I had a jar of pickled jalapenos. Tomato paste? Nope, tomato sauce. You can see where this is going....







Instead of abandoning the recipe, I chose to read it, make note of the flavor profile she was creating, and make do with what I had in my own pantry to re-create the dish. And it worked beautifully. For instance, I didn't have chili powder to go along with the cumin called for in the recipe, but I did have smoked paprika to use with cumin and I still achieved the smokey depth the recipe wanted to achieve. Sure, pickled jalapenos are sweeter than a fresh jalapeno, but I like the unexpected flavor twist it added to the final meatloaf.











The point is, it's always recommended to follow a recipe to the letter the first time, in order to see what the original cook was trying to achieve. However, in a pinch don't be afraid to improvise by incorporating similar ingredients to achieve a similar result. This approach will lead to creative fun in kitchen and your ability to make a dish your own.



So here's my riff on Julee Russo's Cajun Meatloaf recipe. And please check out her cookbooks, they are incredibly fun and creative and inspiring.



Cajun Meatloaf ala Suzanne






1 1/2 lbs ground beef (substitute ground turkey if you wish)
1/4 cup tomato sauce
1/4 cup bread crumbs
1 egg
2 Tablespoons chopped jalapeno relish
1 Tablespoon onion flakes 
1 1/2 teaspoon cumin
1 1/2 teaspoon smoked paprika
1 teaspoon cayenne pepper


Preheat oven to 350 F. 




Mix all ingredients together using your hands. Form into a loaf and place in loaf pan or 2 quart baking dish. You may slather the meatloaf with ketchup or BBQ sauce if you wish, a piece of bacon is also a nice touch.




Bake for 50 - 60 minutes. 




Let rest for 10 minutes after taking from oven.




Serve with mashed cauliflower 'potatoes' and corn on the cob.




Enjoy!

Giddy Up -N- Go!: A Weekend with Beth

My friend Beth came for a visit last weekend. I haven't seen her in almost two years,  so we were looking forward to making the most of her visit. To say that she has boundless energy is an understatement. To prove my point, here's what we accomplished in one weekend....




FRIDAY







On Friday, we took Henry to the Bark Park for a hike on their open trails. Afterward, we did a little shopping and then grilled dinner on the deck.



While we were enjoying margaritas and looking at the stars using the ipad for stargazing, I mentioned that I really wanted to do the Evergreen Road Race, which was to be held that weekend. So we got all the information online and .....




SATURDAY






Got up the next morning at 6:30am to go to the high school to sign up for the race.



We then discovered that race day was Sunday, not Saturday....since we were already in the car, we took a drive up to Echo Lake, a beautifully scenic drive.



At 10:30 we took a Pilates mat class my local Pilates studio.







Afterwards, we stopped by Echo Thrift Store to pick up Mom, who was volunteering there and then headed to Main Street just in time to see the launch of the Dam Duck Derby.....an event which involves floating little rubber ducks down Bear Creek.







The little darlings get caught in the rocks and have to be scooped up.







We also managed to get a picture of the free horse drawn trolley that goes up and down Main Street.




SUNDAY






Finally, it's race day and we are up early. We participate in the 5K (walk) and enjoy a lovely stroll down Upper Bear Creek. The number of pictures we took is a testament to our speed (or lack thereof). However, I've decided to run the 10K next year in honor of my 50th bday.







After the race, we drove to Vail. Took the gondola up to the top of the mountain, had a beer, then back down to Vail Village to do some shopping.









On the way home, we stopped in at the Little Bear Saloon in Evergreen, to listen to the Railbenders, an excellent country music band.




MONDAY






On Monday morning we were back at the Bark Park for another walk with Henry.



 And then, we managed to play nine holes of golf before I took Beth to the airport.



After which, I went home and slept.



In all, a great weekend!



Thanks to Beth's adventuresome spirit, we enjoyed a variety of fun activities, some of which I wouldn't have tried without her impetus, such as the 5K and playing golf for the first time in years....but which I will now make a part of my life here. Thanks Beth!

Croatian Mushroom-Stuffed Tomatoes via Sunday's at Moosewood Restaurant

We return with joy to Sunday's at Moosewood Restaurant for another recipe using those vegetables I usually avoid. This time it's tomatoes and mushrooms.



What enticed me into trying this recipe is that last summer I featured a recipe of beef stuffed tomatoes by the Two Fat Ladies, which I loved. So I was anxious to try out this vegetarian alternative to see how it compared.







Once again, this recipe suits our requirements for easy summer dinners because it's light and easy to assemble.



Chopped baby 'bella mushrooms are sauteed in olive oil with your choice of fresh herbs ( I had thyme, oregano, and basil on hand) and salt and pepper to taste. You can also throw in spinach or another green if you want to add more depth and flavor.



Two eggs are then beaten in with a pinch of flour, to bind the mixture together.







Meanwhile, cut the tops off of your medium sized tomatoes and gently scoop out the insides with a spoon, careful not to puncture the sides. You want to create little bowls to hold the mushroom mixture that you've lightly sauteed. Then top the stuffed tomatoes with bread crumbs and shredded cheese.



Place the tomatoes into a casserole dish, add half and inch of water to the bottom of the dish. Cover the casserole and bake at 400 F twenty minutes covered, then an additional ten minutes uncovered to allow the cheese and bread crumbs to get toasty.







While the stuffed tomatoes are baking, relax and enjoy a glass of wine with goat cheese that has been sprinkled with olive oil and served on your favorite cracker.







And here's the finished dish. As to the comparison with its meaty cousin? Just as delicious.



So if you are looking for a vegetarian alternative, give this dish a try, even your most dedicated carnivore will be pleased.

White Pizza with Arugula

I love Ina Garten of Barefoot Contessa fame. Her recipes are elegant and yet accessible. Which is why I'm not very surprised when the other day I googled 'arugula, pizza', a recipe by Ina jumped to the top of the results page.



This simple, yet incredibly delicious, recipe was adapted by one she has on FoodNetwork.com.



What follows is my adaptation of her recipe....







I started with a low-gluten corn meal pizza crust. I sauteed minced garlic in olive oil and a bit of butter until it was fragrant. I poured the garlic/oil mixture onto the crust of the pizza, then topped it with slices of fresh mozzarella, goat cheese, and parmigiano reggiano. Then I popped the pizza into a 400 F oven until the cheese had melted and the crust was golden.







While the pizza was in the oven, I tossed a generous handful of arugula with a vinagrette made of olive oil, fresh squeezed lemon juice, and pepper. I dusted it with a few shavings of parmigiano reggiano.







When the pizza came out of the oven, I piled the arugula salad on top of the pizza and ate both together. The strong flavors of the arugula are perfectly complimented by the richness of the assorted melted cheeses.



I served this for dinner with a very nice Pinot Noir and couldn't have been happier!

Vicki, Vicki, Vicki!!!

Vicki, my sister, joined us for the birthday weekend and without her, the whole weekend probably wouldn't have come about.



You see, it was her idea to fly up for Mom's birthday. Then John decided to join us. And then David decided to come too. At that point, we figured a party was in order, so we invited thirty of Mom's friends in Evergreen to join us.....sent out invitations, and got to work.



Which is another reason that Vicki was invaluable. On the day of the party, Vicki was a tireless help in the kitchen. While John got the meat ready for the BBQ, Vicki helped me with the preparation of all the other dishes. (And yes, David helped as well with logistical stuff like setting up tables.)









Despite hours spent slaving away in a very hot kitchen, Vicki looked lovely at the actual party.









Her she is with the guest of honor, later that evening.







And to truly appreciate this picture, you have to look at the picture below. When I took my siblings on a scenic drive up to Echo Lake, Vicki got stuck riding in the third row......with Henry. Which is why she's looking a bit desperate and green around the gills in this picture.







As you can see, not only did Henry sit in the seat next to her, he kept trying to encroach upon her side of the car in an attempt to take over the entire back row. Vicki's smile shows what a good sport she is, however her pale skin also shows just how car sick she was getting between the wind-y roads and Henry's drool.









And yet, she emerged triumphant from the weekend, tamer of men and drooling dogs.

Cauliflower Rye Casserole: Like Fondue, in a Strata

As the heat outside blazes on, we continue in our vegetarian theme as a source of light, satisfying meals. I will be presenting a couple recipes from SUNDAYS AT MOOSEWOOD cookbook simply because I am enchanted with their recipes from around the world, which gives me not only the opportunity to try common vegetables (in this case cauliflower...which you can only mash so many times and pretend it's potatoes, and boiled? forget it.) in unique dishes, but also to experience the food of other cultures (almost like traveling but without having to go to the airport and be x-rayed naked or touched in inappropriate places by strangers).











This week's recipe comes from Finland and is called "Cauliflower Rye Casserole" and comes with the caveat that you should appreciate rye and cauliflower if you want to enjoy this very rich dish. It is for all intents and purposes an egg strata, however, in texture and taste, it comes closer to feeling like a fondue. So rich you might want to have a nice dry white wine with it, yes, even for breakfast.



The good news is, it's very easy to assemble. So if you open the bottle before you start cooking, chances are better than average that you'll still come up with a viable dish.



1 cup of flat beer

4 eggs beaten

1 teaspoon dry mustard

1/2 teaspoon ground coriander seeds

freshly ground pepper to taste



3 cups of rye bread (toasted or stale)



1 head of cauliflower cut into bite sized pieces

2 Tablespoons of butter

1 teaspoon of caraway seeds



3 cups of grated sharp cheddar





Saute cauliflower and caraway seeds in butter. Toss into buttered two quart baking dish with rye bread cubes and shredded cheddar.



Mix eggs, mustard, coriander, and pepper with flat beer. Pour of contents of casserole dish.



Bake at 350 for 35 minutes.



Serve for breakfast or for a light lunch or dinner with a tossed salad.

Cauliflower Rye Casserole: Tastes Life Fondue, But It's Not

As the heat outside blazes on, we continue in our vegetarian theme as a source of light, satisfying meals. I will be presenting a couple recipes from SUNDAYS AT MOOSEWOOD cookbook simply because I am enchanted with their recipes from around the world, which gives me not only the opportunity to try common vegetables (in this case cauliflower...which you can only mash so many times and pretend it's potatoes, and boiled? forget it.) in unique dishes, but also to experience the food of other cultures (almost like traveling but without having to go to the airport and be x-rayed naked or touched in inappropriate places by strangers).











This week's recipe comes from Finland and is called "Cauliflower Rye Casserole" and comes with the caveat that you should appreciate rye and cauliflower if you want to enjoy this very rich dish. It is for all intents and purposes an egg strada, however, in texture and taste, it comes closer to feeling like a fondue. So rich you might want to have a nice dry white wine with it, yes, even for breakfast.



The good news is, it's very easy to assemble. So if you open the bottle before you start cooking, chances are better than average that you'll still come up with a viable dish.



1 cup of flat beer

4 eggs beaten

1 teaspoon dry mustard

1/2 teaspoon ground coriander seeds

freshly ground pepper to taste



3 cups of rye bread (toasted or stale)



1 head of cauliflower cut into bite sized pieces

2 Tablespoons of butter

1 teaspoon of caraway seeds



3 cups of grated sharp cheddar





Saute cauliflower and caraway seeds in butter. Toss into buttered two quart baking dish with rye bread cubes and shredded cheddar.



Mix eggs, mustard, coriander, and pepper with flat beer. Pour of contents of casserole dish.



Bake at 350 for 35 minutes.



Serve for breakfast or for a light lunch or dinner with a tossed salad.

The Boys are Alright

My two brothers and sister flew up to help celebrate Mom's 84th birthday. It was a a wonderful weekend with a birthday party with 30 guests, a family portrait, and a trip to Vail. Over the coming week, I'll be sharing some photos from our weekend together, starting with these from Vail, which is one of my favorite places in the world.











On this occasion, we took the gondola to the top of the mountain where we enjoyed lunch and then a walk on one of the trails. To say the scenery was beautiful is an understatement.











The views of the Rockies are unbelievable, so it was an lovely afternoon.









I'm hoping that in this picture they were simply overwhelmed by the stunning scenery and not actually as bored as they appear!

Homemade Pesto from Marcella Hazan's Essentials of Classic Italian Cooking

It's hot outside, so who wants to cook?



After two weeks of daily rain that kept us nice and cool, the sun and heat have returned with a vengeance. Today it reached 90 F, and since most homes here don't have air conditioning, elaborate, heat generating meals aren't high on the to-do list.







Which is what inspired today's recipe of homemade pesto from Marcella Hazan's Essentials of Classic Italian Cooking. This cookbook, by one of the most famous teachers of Italian cooking, is actually an updated version of two of her previous cookbooks: The Classic Italian Cook Book and More Classic Italian Cooking.



I actually watched a cooking demonstration by Marcella Hazan about fifteen years ago at the Aspen Food and Wine Festival, which as a quick aside, is an absolute must on the foodie's bucket list. (Although, to really enjoy yourself, don't go alone, go with a friend or partner who enjoys food and wine as much as you do.) And as much as I knew about Marcella Hazan, I'd never cooked from this cookbook, which like most of the others, has been in storage for the past fifteen years.



But I digress.



It's interesting that I picked pesto because in general I don't like the stuff. Or rather, I don't like the oily green stuff that comes in a jar on the shelf of the local grocery store. But I do love fresh basil...although, the closest I usually come to fresh basil is as a garnish in my vodka lemonade. yum.



Nothing says summer like fresh basil, with it's lemony green fresh flavor. And since I've been trying to incorporate more meat-less meals into our dinner routine, trying a homemade pesto recipe seemed to fit all the criteria....no cooking (other than the pasta), quick, fresh ingredients, and no meat.



In Essentials, Ms. Hazan generously presents the pesto recipe using two different methods: 1) using a mortar and pestle, or for those without, 2) with a food processor. While I used a food processor, I hope someday to own a nice heavy marble mortar and wooden pestle, so that I can appreciate the 'authentic' pesto.



Here are the basic ingredients that you'll need:




2 cups fresh basil leaves
1/2 cup extra virgin oil
3 tablespoons pine nuts
2 or 3 garlic cloves
sea salt


Assembling the recipe couldn't be easier. You begin by tossing the above ingredients into your food processor and then while it chops, drizzle in the olive oil in a thin stream until a coarse paste is formed.




And then here's where the recipe gets interesting....








Ms. Hazan instructs us to scoop the basil paste into a bowl and incorporate 1/2 cup of freshly grated parmigiano-reggiano  and two tablespoons of romano cheese into the pesto. And then, two - three tablespoons of room temperature butter. BUTTER!!!!!!!!



Quite honestly, I'm not sure why butter is added, other than to add additional richness to the dish. But I'm not arguing with the doyenne of Italian cooking.







I used my pesto to top a batch of potato gnocchi that I started to boil before I assembled the sauce. The gnocchi, while store bought, were incredibly light and fluffy, just like homemade.









And the taste? Has completely changed my mind about pesto. What you taste with this recipe is the basil. Not the oil or garlic or even the cheese. You taste the lovely fresh basil, making it the perfect summer dinner. And given how simple and quick it is to make, literally five minutes from start to finish, buying pesto in a jar just doesn't make sense.....try it!

Super Easy, Incredibly Tasty, Tomato Sauce

This week's recipe comes from THE SAVORY WAY by Deborah Madison, author of The Greens Cookbook, which we featured last week.



My choice this week was inspired by the simple fact that I had a bunch of tomatoes that needed to be used before they spoiled and so I went in search of an easy tomato sauce recipe.



This summer we've slowly been converted from using store-bought jar  variety spagetti sauce to those we make ourselves. They are simple, require few ingredients, and we don't have to question the quality of the ingredients, or the amount of sugar or salt used.









Our previous ventures in sauce making required the blanching, peeling, and food processing of the tomatoes before reducing them into a sauce. I assigned the blanch and peeling to Mom, since I abhor that sort of delicate work which invariably tries my patience.



Which is why I was thrilled to read the Deborah Madison's recipe for tomato sauce which skipped these steps altogether. In fact, the recipe consists of little more than:






 roughly chopping the tomatoes, 
throwing them into a heavy dutch oven or pot with a couple tablespoons of olive oil, a couple garlic cloves, and a few sprigs of fresh herbs of your choice. 
Cover and cook over low heat for as little as 30 minutes (suggested in the recipe) up to a few hours (what I chose to allow the flavors to meld).









After two hours the sauce looked like this. We took it off the stove and after it cooled a bit, we passed it through a food processor to create a smooth, albeit still chunky, saucy.



As for the most important aspect, taste? Actually, this recipe produced the best homemade tomato sauce I've had. It had an earthy richness that was missing from the blanched version.



We've frozen bags of this sauce to use as a base for other spagetti sauces in the future. As you can imagine, the possibilities are endless simply by adding meat, herbs, vegetables, or using it as a base for lasagne.



Highly recommended.