Sunday, October 31, 2010

Chili Con Carne

I am getting a lot of great feedback about blogging my own recipes, so for all of you out there who like what I 'm doing here is another Clifford inspired dish for you.  However next week I will be blogging a restaurant.
Fall is by far my favorite times of year.  So many great things happen in the fall, Oktoberfest, Pumpkin ales, leaves change to beautiful colors, hoodies, pumpkin pie, butternut squash and much much more.  I could do a blog just on the greatness of fall.  I can't think of fall without thinking of chili con carne.  Oh, chili old friend, no matter how many different variations you come in you will still be a special part of my fall.  If you have never had the experience of coming in from the cool crisp fall air and warming up with a delicious bowl of homemade chili you need to start a new tradition as soon as possible.  I like chili in pretty much ever fashion but I think my favorite would have to be the "red chili" variety.  Red chili is what I think most people think of when they are discussing chili.  It's the thick, creamy, red,  meaty style of chili with some beans that goes great by itself or on a burger or hot dog and surprisingly great on spaghetti pasta (Louisville style).
I like to cook my chili in my cast iron dutch oven. I think it adds to the authentic flavor even though I have to clean and re season it.  I also like to puree my caramelized onions and green peppers I do this for a couple different recipes and it works great every time.  This might seem weird but the true flavor of the onions and peppers really stand out this way and for people like my wife who loves the flavor but not the actual morsel of vegetable, this is a great alternative.
Chili Con Carne:
1 lb 80/20 ground beef
1 white onion, diced
2 green bell peppers, diced
1 stick butter
3 tbs paprika
1 tbs cayenne powder
2 tbs chili powder
1tbs crushed red pepper
1 1/2 tbs tbs Kosher sea salt
2 tbs crack black pepper
2 tbs minced garlic
2 tbs garlic powder
1 cube beef bouillon
24 oz stewed tomatoes, slightly pureed
1 c water
1/2 c salsa verde
1 can black beans, with liquid
1 can pinto beans, drained
1 can dark red pinto beans, with liquid

On medium to high heat, sweat onions and peppers in the pot that you are making the chili in with the stick of butter.  When the onions are translucent pour the onions and peppers in to a blender and puree.  Add the ground beef to the pot with all the dry spices and mix till all spices are mixed in well, try to break the beef in to small bits.  When the beef looks cooked (about 15 minutes) add the puree, the slightly pureed tomatoes, water, beef bouillon, salsa verde, minced garlic, mix well and bring to a low boil.  Turn the temp to a simmer and let cook down for 30 minutes stirring often, then add all of the beans and and let it cook down for another 30 minutes.  I would suggest getting a good paprika for chili, the better the paprika the better and more full bodied the smoky flavor of the chili.  If the chili is not spicy enough add some more salsa verde or cayenne pepper, or any spicy pepper of your choice.

This recipe should feed about 8 people or so.  This is a wonderful chili. Full of flavor with a mild back heat and a nice meat flavor. It's smooth but still hearty.    I am really happy with this recipe, and I hope you like it as much as my family and I do.

Monday, October 25, 2010

Cashew Pesto

Pesto is great, it's one of those ingredients/condiments that goes with just about everything.  I have always appreciated pesto but it was my wife who really introduced me to the possibilities of pesto dishes.  My wife has two food favorites, pesto and feta. If you get both in one dish and she is the happiest little lady ever.  One thing we really like to do is toss some pasta in pesto with a little garlic, Parmesan and some pepper juice. It's quick, easy and delicious.  My wife loves pesto, so naturally I should be making pesto all the time.  Unfortunately, I haven't made pesto in years and I apologize to my beautiful wife for that.  To make up for this I wanted to make the best pesto I could and I think I accomplished this endeavor.  Pesto is quite easy to make, although some recipes are not so easy and call for a ton of ingredients.  My recipe is easy, don't worry.  The most important aspect of pesto is fresh basil. You can only use fresh basil leaves, dry leaves will not work.  I have a basil plant in my kitchen and it was one of the best food related purchases I have ever made.  Fresh spices are the way to go because they make ever dish better.  
When I sat down to write a pesto recipe I decided that I wanted to try something different, something non traditional.  So, instead of pine nuts I made my pesto with cashews and added some Romano cheese in with the Parmesan.  I'm glad I did. My pesto is creamy and smooth, not to dry or thick.  The cashews give the pesto a rich nutty flavor that you don't get with the pine nuts and also add to the creamy texture.  I also used a really good olive oil with pungent fruity notes and a slight peppery  finish.  
Cashew Pesto
1/2 c Cashews
2 c fresh basil leaf (measured whole)
1/3 c Parmesan cheese
1/4 c Romano cheese
2 c Olive oil 
1 tbs Cracked black pepper
Pinch of Kosher sea salt
2 tbs Minced garlic 
In a blender or food mill pulse cashews until they're in small bits.  Add cheese, basil, pepper, salt and garlic.  Pulse until combined then run blender or food mill on a medium setting and drizzle in oil till the pesto is smooth and shinny.   Your pesto should drip off your spoon but still coat the spoon.  If pesto looks to thick add more oil.  If pesto is to thin let it sit for about 30 minutes to let oil rise to the top, then siphon off the desired amount.

If you like pesto I think you will love this recipe, and like I said, it goes great on about everything.  If there's a day I don't have to leave the house or just don't care about my breath I will smear a garlic bagel with cream cheese then top that with a smear of pesto.  Pesto chicken, cheese ravioli with pesto cream sauce, cheese omelette's with a touch of pesto, I even like it on a bit of plain toast.  I was also thinking that a pistachio nut pesto would be good, I'll give it a try and blog it in the future. 

Sunday, October 17, 2010

Cheese Cake with Candied Figs

The purpose of my blog is to share my experience of food.  I have been selfishly blogging about restaurants and not sharing enough personal food things, so in this blog I will share with you my experience with cheese cake.
I love cheese cake!  I make cheese cake more then any other dessert.  Cheese cake is also the most requested dessert that I make.  My wife's birthday was at the beginning of the month and I wanted to wow her with an amazing cheese cake.  I decided to try the "New York" style, which I have never really done. I usually make a country style or Philadelphia style.  I also wanted to top the cake with something different and I had some inspiration from my meal at Rustica, so I candied some figs.  Most people might not think that there is a difference but I assure you, there is.  What I like about the New York style cheese cake is the lighter, smoother texture and it is sweet but not too rich.  I looked up a couple of recipes and pulled the things I liked most from them. If you have some time, try this recipe. 
Topping:
30 oz Softened Cream Cheese
14 oz Sweetened Condensed Milk
2 tsp Vanilla Extract
2 Eggs
Crust:
I like to use crushed up honey Teddy Grahams for my pie crust. I think they give the perfect flavor and a nice crunchy texture.  I also use a whole box to get a really thick crust.  
1 box Honey Teddy Grahams Crumbed
1/3 c Melted Butter
1/4 c Light Brown Sugar 
  • Preheat oven to 325 F.
  • Mix crumbed Teddy Grahams, butter, and brown sugar till well mixed and firmly press in to bottom of 9'' spring form pan and bake for 10 minutes.
  • In a large mixing bowl, beat cream cheese until fluffy.
  • Gradually add sweetened condensed milk beating until smooth.
  • Add vanilla and eggs, scraping the bowl between eggs.  Mix well.
  • Pour into 9" spring form pan.
  • Bake in water bath for 1.5 hours.
  • Turn off oven and let pie stand in oven for another hour with the oven door propped open.
  • Refrigerate for 4-6 hours before serving.
Usually New York cheese cakes have buttermilk that give it a distinct flavor and texture, but I thought the sweetened condensed milk was a great touch. I believe that made the cake absolutely delicious.  Everything about the cake was perfect. It was smooth on the pallet with a mild richness.   The candied figs were a perfect touch to finish off such a perfect cake.  If you have never had figs give them a try.
  Over the years I have learned not to cheap out when it comes to vanilla. When it comes to cheese cake, a good vanilla can really bring out the full sweetness of the cream cheese.  I always cook my cheese cakes in a water bath. The best thing for this, I find, is my wedding cake set.  I put the 9" spring form inside the 10" cake pan and then put those into the 14" cake pan then fill the 14" pan half full with water.  I also cook my cakes on the bottom rack and cover the top rack with aluminum foil. This way I get an even bake and no excessive browning. 
Give this recipe a try you will not be disappointed!  Everyone who ate it said it was the best desert I have ever made.  My wife was extremely happy with her birthday cake.  This recipe will forever be my go to cheese cake.

 


Monday, October 11, 2010

Poor Richards Cafe

 It's time for another breakfast review.  I do a lot of dinner reviews so I need to mix things up a bit.  Every town has it's little hole in the wall, best breakfast ever, greasy spoon. Fortunately for Kalamazoo, we have Poor Richard's Cafe!  Poor Richard's, to me, is the best breakfast place in town.  Great food, large portions, good service and your food comes out quick.  Every time I eat there I am completely satisfied.
  I usually get the same thing, 6a, which is biscuits and gravy with hash browns and I order a side of sourdough toast.  Poor Richards does things a little different than other breakfast joints. To begin with, when you order hash browns they ask you if you want green peppers and/or onions.  I always get onions in mine and the hash browns are awesome. They are always cooked perfect and actually taste like potatoes and not grease.  If you order bacon you can have it cooked any way you want, even deep fried.  I am addicted to Poor Richards biscuits and gravy, and I order it more then anything else on the menu.  The gravy is made so well that I don't even add any seasoning. It's creamy, heavy, and peppery with a very slight sage finish.
The biscuits are what I would call country style. They are fluffy and buttery, not too flaky, and not too airy.  If you're in the mood for something sweet, I suggest their cinnamon roll which is the size of a large plate. It is best served warm with butter drizzled over the top, but make sure you have a group of people or a large appetite.  Poor Richards Cafe is the working man's breakfast place, but on any given morning the place is packed with day laborers, business men, church folk, college kids, doctors and bikers.  This place is so good that when family from out of town visit, they want to go to Poor Richards first.  I highly, highly recommend Poor Richards.

Saturday, October 2, 2010

Rustica

Rustica, Rustic European Cuisine.  I think Rustica can be summed up in one simple but meaningful word, wow! This one quaint elementary word speaks at epic volume for this place.  Service, atmosphere, menu, drinks and food, just wow.  The decor is simple but elegant with a calm and clean atmosphere.  The drink menu is put together very well with an excellent beer list and a wine list that has been put together by a true connoisseur.  The wait staff is very well trained and very knowledgeable about the menu.  I usually try to stick to just food with my blog but Rustica is more then just their amazing food, everything has been put together so well that your whole dining experience is elevated to a level that doesn't exist anywhere else in Kalamazoo.  We have some great eateries in Kalamazoo, but the true definition of gastronomy is written on every inch of Rustica.
My wife and I started our meal off with Rusticas charcuterie plate of beautifully arranged artisan cured meats, grilled bread, pickled veggies and their house made mustard. Everything on the plate was great which makes it hard to say what was best about it. For me, it is a tie between the Italian spec with a bit of candied fig and the head cheese on grilled bread with a smear of mustard.  The main course was the reason wow became the choice word of description for Rustica.  My wife and I both ordered their feature dish. Half of a roast duck with fig and sage sauce paired with a delicata squash risotto.  This dish was divine. Finally someone in Kalamazoo who has a roast duck dish.  The duck could not have been cooked any better. The temperature was perfect, the skin was slightly crispy and seasoned to perfection and the fig and sage sauce had just the right amount of savory to sweet balance.  Risotto will always be great dish whether as an entrée or as a side dish, and the delicata squash risotto was no exception.
Everything about it was beautifully done. The pureed squash gave the risotto a great texture, while delicious cubes of squash broke up the rice dish, making sure that your palate wasn't boring.  The dish was very well put together and it was also very well planned out for the time of year.It is a very comforting and warm dish for an early fall evening.  Every bite literally made me say wow.  I was incredibly happy with me experience at Rustica and I strongly suggest that if you, the reader, enjoy great food paired with a great dining experience, Rustica is the place to be.  Rustica, wow.
http://www.rusticakzoo.com/index.htm