Quick comfort: Meat and potatoes (and kale)

Nutrient-rich kale and turkey sausage give Braised Kale with Potatoes and Sausage a lighter, healthier touch while keeping it totally in the comfort food category. Recipe below.

Looking back over recent posts, I noticed a distinct lack of meat-and-potatoes, stick-to-your-ribs food. In fact, the entire month of March had somehow been, if not meat-free, then certainly meat light. So a return of seasonably chilly, windy weather had me thinking meat-and-potatoes comfort food. Happily, a big bunch of kale in the fridge gave me an idea for taking it in a healthy direction too.

Kale is a nutritional powerhouse. The winter vegetable is excellent source of cancer-fighting antioxidant vitamins A, C and K. Kale is also rich in lutein and zeaxanthin compounds, both good for eye health, and a good source of minerals. It’s high in fiber too and can help lower cholesterol and reduce the risk of heart disease. Continue reading “Quick comfort: Meat and potatoes (and kale)” →

East meets Eastern Europe: Pierogi made with wonton wrappers

Purchased wonton wrappers make these Pork and Sweet Potato Pierogi (left) and Apple and Goat Cheese Pierogi quicker to assemble and deliciously light and crispy. Recipes below.

Marion grew up eating pierogi. I had never heard of them until we met. So this week, I’m turning the kitchen over to her, so she can share her modern take on these delicious dumplings.

What culture does not approve of a stuffed dumpling? Shiu mai, won ton, mandu, maultaschen, pelmeni, gyoza. Buuz. Apple dumplings. Ravioli. As Alan Davidson says, “A dumpling is a food with few, indeed no, social pretensions, and of such simplicity that it may plausibly be supposed to have evolved independently in the peasant cuisines of various parts of Europe and probably in other parts of the world too.”

For me, the heart of the matter is pierogi. My mother’s pierogi were wonderful—the dough just right, light and thin and not too gluey or grossly thick, and always filled with the classics: Plain mashed potato; cooked, drained ground beef; and, in summer, blueberries. She served them with a little melted butter and a spoonful of sour cream, and it was heaven. I never had that great Polish-American variation, the pierog with potato and cheddar filling, until I moved to Chicago, but I think my mother would have approved. Continue reading “East meets Eastern Europe: Pierogi made with wonton wrappers” →

A delicate balance of New England shellfish, world flavors: Curried Mussels with Cilantro

Curry powder, garlic, shallots, coconut milk, wine and cilantro blend into a surprisingly delicate broth for steamed mussels. Recipe below.

One of the things I love about cooking is the prep work, getting everything chopped, minced, measured and ready to go. I still remember the first time, years ago, that I did a proper mise en place, organizing everything I would need before turning on the flame under the pan. Seeing the five or six little bowls of ingredients lined up on the counter, I could tell I had taken a step forward in my cooking.

An added bonus of doing the prep work, certainly with this dish, is all the wonderful aromas that take over. Garlic, shallot, cilantro, the lemongrass as you smash it with the side of the knife, the curry powder as you spoon it into a waiting ramekin… Their fragrances come in waves as you work, layering together and hinting at the flavors you’ll soon be enjoying. Continue reading “A delicate balance of New England shellfish, world flavors: Curried Mussels with Cilantro” →

A hearty winter meal with a hint of spring: Lamb Thyme Meatballs with Vegetables

Lamb meatballs, peas, carrots and potato wedges, all flavored with fresh thyme, satisfy in winter, taste like spring. Recipe below.

Last week’s recipe was inspired by boredom. This week’s was born of disaster. I spent much of Sunday afternoon in the kitchen, filling it—and the entire apartment, in fact—with heavenly smells, if I say so myself. The taste of the finished dish delivered on the aroma, and the dish was acceptably photogenic. Sadly, it was also irreparably dry and chewy.

At moments like this, I sometimes question what I’m doing here in the food blogosphere. On occasion, as on Sunday night when I lay in bed wondering what I was going to do now for a post, the question takes a succinct and, well, non-question form: “I suck.” Continue reading “A hearty winter meal with a hint of spring: Lamb Thyme Meatballs with Vegetables” →

The unexpected rewards of culinary boredom: Moroccan Lamb Chops with Chickpeas

A Moroccan spice rub with cumin, coriander, cinnamon, cayenne pepper and other spices is used to flavor both pan grilled lamb chops and a side of chickpeas with golden raisins. Recipes below.

Boredom is underrated. To me, it’s often a critical part of the creative process. When I’m cooking for Blue Kitchen posts, I’m always actively looking for new ingredients, techniques and ideas—or at least new to me. But when I’m just cooking to get something on the table for a weeknight dinner, I can fall into a rut, cooking reliable favorites over and over.

Such was the case when I grabbed a couple of lamb shoulder chops at the supermarket recently. These flavorful, cheap cuts of lamb see lots of action at our house. I was planning the next night’s dinner and went through the current kitchen inventory in my head. We had potatoes and lettuce at home, so the lamb was all I needed. I would pan grill the chops after tenderizing them with kosher salt, the way I almost always do. And I would serve them with garlicky mashed potatoes and a salad. The way I almost always do. But then boredom kicked in. Continue reading “The unexpected rewards of culinary boredom: Moroccan Lamb Chops with Chickpeas” →

Globe trotting and persistence pay off: Tilapia with Miso and Scallions

Miso, mirin, rice vinegar and garlic create a flavorful Japanese-inspired marinade for mild tilapia fillets. Quickly sautéed scallions and toasted sesame seeds add a beautiful finish. Recipe below.

Food is at a particularly cool intersection these days. On one hand, we’re thinking more about how our food gets to our plates, and locally sourced ingredients are getting much deserved attention. At the same time, global influence has never been stronger in the kitchen. Home cooks everywhere have ever increasing access to flavors, ingredients and ideas from around the world.

This week’s recipe is of the global variety. It will send you on a hunt for a number of Japanese ingredients. But don’t worry—they’re readily available lots of places, some of them in supermarkets, in fact. And in the Kitchen Notes, I’ll give you some ideas for other uses for those ingredients as well as a couple of substitutes if you can’t find them. Continue reading “Globe trotting and persistence pay off: Tilapia with Miso and Scallions” →

Berry, beery satisfying: Beef Pot Roast with Beer and Juniper Berries

Flavorful, inexpensive beef chuck roast, braised for hours in a low oven with beer, juniper berries, onion, garlic, potatoes and carrots, is the very definition of comfort food on a winter evening. Recipe below.

WHEN THE FIRST REAL SNOWSTORM OF THE SEASON IS PREDICTED, most people stock up on sidewalk salt. I bought a chuck roast.

The snow began falling in the morning, not heavy but persistent. I happened to be working from home, and I watched the snow coating first the lawns, trees and bushes, then the sidewalks and the street outside the study window. I also kept an impatient eye on the clock, eager to start cooking our first pot roast of the year. Continue reading “Berry, beery satisfying: Beef Pot Roast with Beer and Juniper Berries” →

One-pan impromptu in the key of winter: Pork Chops with Chickpeas, Spinach and Cumin

Chickpeas and spinach bring big health benefits to this hearty one-pan meal. Cumin, chili powder, garlic and onion bring big flavor. Recipe below.

This meal wasn’t going to be a post. It was just meant to be dinner. But suddenly, the kitchen was smelling heavenly (assuming there’s cumin in heaven, and I certainly hope so). And when I served the chops and spooned the chickpea spinach mixture next to them, the plates looked really inviting. So before cutting into my chop, I had Marion taste hers. She smiled and nodded, and here we are.

This particular dish came together because we’ve been eating too much chicken. We love chicken, but even for us, there’s been a lot of it. So when I saw a nice looking pair of pork chops in the grocery store, I grabbed them. My first thought for sides were mashed potatoes and a salad, quick and easy. But we’ve been doing those a lot lately too. Continue reading “One-pan impromptu in the key of winter: Pork Chops with Chickpeas, Spinach and Cumin” →

Lamb, onions and potatoes become comfort food with an English accent: Lancashire Hotpot

This take on Lancashire hotpot—traditional English food at its most comforting—is made with lamb, onions and carrots topped with sliced potatoes and baked until fork tender. Recipe below.

DON’T YOU HATE IT WHEN A GOOD MYTH GETS DEBUNKED? Turns out one of Mark Twain’s cooler quotes may never have been uttered by him. I say ‘may’ because while no one can find it in his writings anywhere, they also can’t find anyone else who said it. Continue reading “Lamb, onions and potatoes become comfort food with an English accent: Lancashire Hotpot” →

Savoring National Pear Month with Pear Blue Cheese Bacon Pizza

Blue cheese, onion and bacon give pears a savory twist on this pizza. Recipe below.

December seems an odd month to honor any produce that isn’t a root vegetable. At least that’s what I thought until we recently attended a pear-focused luncheon at Chicago’s Blackbird. The event was hosted by Pear Bureau Northwest as part of an eight-city tour aimed primarily at helping people understand how to tell when pears are ripe and ready to eat. More about that later.

We were treated to a four-course meal by Chef de Cuisine David Posey that showcased pears’ versatility, from pear and butternut squash soup with blis char roe enrobed in stout foam to leg of lamb with roasted pears, maitake mushrooms and hearts of palm and, for dessert, warm beignets with butterscotch, spiced brittle, pears and maple ice cream. We were also treated to lively conversation between delicious bites, much of it about food, but only a little of it about pears. Still, we came away knowing a great deal about this popular fruit. Continue reading “Savoring National Pear Month with Pear Blue Cheese Bacon Pizza” →