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Archive for Tip Of The Day

TIP OF THE DAY: Pair Cheese & Nuts

candied-walnuts-asiago-wmmb-230

Asiago cheese with candied walnuts and
raspberries. Photo courtesy Wisconsin Milk
Marketing Board.

 

Yesterday was National Nut Day, so the folks at the Wisconsin Milk Marketing Board sent us some popular cheese and nut pairings.

In addition to fruits, breads and crackers, nuts a flavor and crunch counterpoint. Try these pairings the next time you serve cheese:

  • Almonds: Available in several forms—candied, raw, roasted, salted, smoked, spiced—almonds are a great choice for pairing with most cheese varieties that are semi-soft to firm (hard).
  • Pecans: With their natural sweetness, pecans complement the salt in cheese. Try a candied or spiced pecan (recipe) alongside salty cheeses, such as feta or romano.
  • Pistachios: The delicate, buttery flavor of these popular nuts goes best with soft cheeses such as brie or ricotta .
  • Walnuts: The earthy flavor and dry texture of walnuts pair nicely with aged cheeses, such as an aged asiago or cheddar. Or, drizzle with honey to pair with a softer cheese, especially blue cheeses like gorgonzola.

MORE TO MUNCH ON

  • Candied Nuts Recipe
  • Cheese Condiments: many more foods to pair with cheese
  • Glossary Of Cheese Terms
  • The History Of Cheese
  • How To Taste Cheese
  •  
      

    Comments

    TIP OF THE DAY: Halloween Ice Cream

    While crafty cooks are inspired to turn ice cream cones into witches’ hats and use candies to create ghost and black cat faces on a scoop of vanilla or chocolate, specific Halloween ice cream flavors don’t typically come to mind. (When did you last see pumpkin ice cream?)

    Baskin Robbins will sell you an ice cream cake in the shape of a jack o’lantern or a haunted house.

    But our friends at Talenti inspired us by carving a jack o’lantern face into their Alphonse Mango Sorbetto, naturally colored like a harvest moon.

    Perfect, we thought; and promptly bought a few pints to carve and then pass, lid on, around the dinner table as a Halloween surprise.

    With its deep orange color, we nominate mango a Halloween flavor, served plain or with a scoop of vanilla for a delicious “Creamsicle” effect. For extra panache, layer the flavors in a glass parfait or sundae dish or a wine goblet.

    More Halloween ice cream ideas:

       
    talenti-mango-jack-o-lantern--230

    Mango sorbet: a great holiday color. Photo courtesy Talenti.com.

     

     

    Carmel-Apple-Pie-talenti-230

    Another seasonal option: Caramel Apple Pie.
    Photo courtesy Talenti.

     
    • Substitute orange sorbet for mango, or serve them together.
    • Freeze orange or mango sorbet into balls and make jack o’lantern faces with a tube of black decorating gel.
    • Top ice cream with a Halloween cookie, such as Limited Edition Pumpkin Spice Oreos, Pepperidge Farm Pumpkin Cheesecake Cookies (soft, oversize cookies you can use as a base for the ice cream), or Lucy’s Gluten Free Pumpkin Patch Cookies. We also discovered a local brand of ginger snaps shaped like jack o’lanterns (plain ginger snaps will do) and pumpkin spice cookie mixes from Betty Crocker and Pillsbury.
    • Candy corn: a few kernels create a seasonal garnish for vanilla or chocolate ice cream.
    • Try eyeball candy instead of a maraschino cherry.

     
    Other ideas? Let us know!

     

      

    Comments

    TIP OF THE DAY: Make Pumpkin Cider

    pumpkin-cider-hkaminsky-230

    Pumpkin cider, with or without rum. Photo ©
    Hannah Kaminsky | Bittersweet Blog.

     

    People speak of comfort foods; this is a comfort drink. Thick, flavorful, fragrant pumpkin cider made with pumpkin purée is a seasonal treat that can be served to kids or turned into a cocktail with spiced rum.

    RECIPE: SPICED PUMPKIN CIDER

    Ingredients For 2 Drinks

  • 1 cup pumpkin purée (not pumpkin pie mix, which is seasoned)
  • 2-1/2 cups apple cider
  • 1-1/2 teaspoons pumpkin pie spice
  • Cinnamon stick
  • 1/3 cup spiced rum (or substitute more apple cider)
  • Garnish: whipped cream, fresh-ground nutmeg
  •  

    Preparation

    1. COMBINE the pumpkin, cider, spice and cinnamon stick in a medium-large pot. Bring the mixture to a boil; then simmer for 20 minutes. If you’d prefer a thinner drink, add more cider to achieve desired consistency.

    2. REMOVE the cinnamon stick; strain the mixture to remove any clumps. Add the rum stir. Garnish with optional whipped cream or nutmeg. Serve warm.

      

    Comments

    TIP OF THE DAY: Pumpkin Burger

    Pumpkin is the not-so-secret ingredient in these veggie burgers, which have real nutritional heft thanks to the addition of chickpeas and pumpkin seed protein powder.

    Whether you’re determined to keep the spirit of summer alive or looking to transition into more autumnal foods, these pumpkin burgers span both worlds. You can make a double batch: The finished patties freeze beautifully.

    The recipe was developed by Hannah Kaminsky.

    RECIPE: PUMPKIN PROTEIN BURGERS

    Ingredients For 6-8 Burgers

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 cup diced onion
  • 1 teaspoon balsamic vinegar
  • 1 14-ounce can (1-3/4 cups cooked) chickpeas, drained
  • 1/2 cup pumpkin purée
  • 1 tablespoon yellow mustard
  • 1 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 1/2 cup pumpkin seed protein powder
  • Salt and pepper
  •    

    pumpkin-burger-kaminsky-230

    Make your veggie burger a pumpkin burger. Recipe and photo © Hannah Kaminsky | Bittersweet Blog.

  • Optional condiment: pumpkin hummus (mix pumpkin purée into plain hummus)
  •  

    organic-pumpkin-puree-can-farmersmarket-230

    We like this organic pumpkin purée. Photo
    courtesy Farmer’s Market Foods.

     

    Preparation

    1. PREHEAT the oven to 425°F and line a baking sheet with aluminum foil. Lightly grease and set aside.

    2. HEAT the olive oil in a medium saucepan over moderate heat. When it is shimmering, add the garlic and onions, sautéing until aromatic and lightly golden brown. This should take no more than 6 to 8 minutes; be careful not to overdo it or you could burn the garlic.

    3. DEGLAZE the pan with the balsamic vinegar, turn off the heat and let the mix cool for 10 minutes.

    4. ROUGHLY MASH the chickpeas in a separate bowl, with a fork or potato masher. Keep the texture fairly coarse so that the burger maintains a satisfying bite. Add in the pumpkin purée, mustard, spices and herbs, mixing well to incorporate. When cool enough to handle…

    5. ADD the sautéed vegetables and pumpkin seed protein powder; stir to combine. Mix thoroughly, making sure that there are no pockets of dry ingredients. The mixture should be soft but manageable—something you can fairly easily mold into patties that will hold their shape. Season with salt and pepper to taste. With slightly moistened hands…

     
    6. MEASURE between 1/3 and 1/2 cup of the burger mixture for each patty, and form into round, flat pucks. Space them out evenly on the sheet at least 1 inch apart. Bake for 15 minutes, flip and bake 10 more minutes, until golden brown. Let cool for 10 to 15 minutes before removing from the sheet.

    7. SERVE while still hot, or cool completely before freezing and storing (for up to 6 months).

      

    Comments

    TIP OF THE DAY: Make Veggies More Flavorful

    Vegetable lovers tend to love their veggies cooked in any way: grilled roasted, steamed, stir-fried, however. Others need more convincing to eat their minimum three servings of veggies a day. (Serving recommendations vary by age group. Here’s the latest government Food Pyramid.)

    One way to get people to eat more vegetables is to combine them with popular flavors. That doesn’t mean fried zucchini and ketchup, however. Here are several better-for-you ways to amp up the flavors and make veggies sexy. They come from Flavor & The Menu, a magazine that delivers ideas and trends to professional chefs.

    FOR GREEN SALADS & SLAWS

    Here are four ideas to that add appeal to your salads:

  • Garnish or toss a green salad with shredded cheese or toasted nuts/seeds and fresh or dried berries. If you don’t have time to make a salad from scratch, buy a ready to eat salad or slaw mix.
  • Caramelize your lettuce. Grill romaine hearts as a base for your salad. You can lightly grill other salad ingredients (bell peppers, tomatoes) or simply add croutons, shredded cheese or any other ingredients. Here’s a recipe for Grilled Caesar Salad.
  •    

    masala-cauliflower-paperchef-230

    Yummy caramelized cauliflower. Photo courtesy PaperChef.com.

  • Serve crudités as a first course—baby carrots, broccoli and cauliflower florets, snow peas and other favorites—with hummus, a simple aïoli (garlic mayonnaise—here’s the recipe) or balsamic vinaigrette dip*.
  • Make wilted salads: Add a warm dressing to spinach, kale or a baby braising greens mix. It will slightly wilt the greens. Here’s a recipe hot bacon vinaigrette that you can use with lettuce, kale or other greens.
  •  

    *Easy balsamic vinaigrette recipe: Blend together 1/4 cup balsamic vinegar and 3/4 cup olive oil with 1/2 teaspoon each salt and freshly ground black pepper (or to taste). Optional: Add 1 tablespoon chopped garlic and/or fresh parsley or other herb.

     

    pancetta-hazelnut-green-beans-goboldwithbutter-230

    Some bits of bacon and sautéed onions add
    great flavor to green beans. Photo courtesy
    Go Bold With Butter.

     

    FOR COOKED VEGGIES

  • Add umami elements to roasted, steamed or sautéed vegetables: bacon, Parmesan cheese, roasted garlic, sautéed onions or soy sauce (flavor it with minced ginger, garlic and chives/green onions). Fish-friendly families should try chopped anchovies, anchovy paste or Asian fish sauce*.
  • Caramelize your veggies. Caramelization is what happens when the natural sugar in a food break down under heat and forms new compounds. The food turns brown and becomes caramel—a broad term that extends to more than just candy and sauce. Roasting, grilling and pan-searing add flavorful caramelization and soften the bite of vegetables like broccoli and Brussels sprouts. You can even cramelize a slaw mix. Here’s how to caramelize.
  • Please the spice-lovers with Asian flavors like sweet chile sauce, Sriracha and kimchi. Use chili and Sriracha sauces in your recipes or as condiments. Mix kimchi—Korean pickled vegetables—with grains, potatoes and vegetable medleys.
  • Stir-fry sturdy greens (those which have tough ribs and leaves, such as bok choy, broccoli, broccoli rabe, cabbage, collards, kale, mustard greens, spinach) to create an easy side dish or a bed for proteins.
  • Create a colorful warm “salad” using on-trend healthy vegetables such as sliced or diced sweet potatoes or butternut squash, beets and kale.
  • Pan-sear sliced mushrooms with shallots, then add cream and cheese for an elegant à la carte addition to steaks and chops.
  •  
    Read more about food, glorious food at GetFlavor.com.

    †Fish sauce was the favorite condiment of the ancient Romans (read all about it). Today, it remains a favorite condiment in Asia, with each country varying the recipe: Vietnamese nuoc nam, Thai nam pla and Cambodian tuk trey, Burma’s ngan-pya-yem, Korea’s jeotgal, Laos’s nam pa and The Philippines’ patis and bagoong. Related products include the Malaysian shrimp paste belachan and a similar product in Myanmar called nga-pi.

      

    Comments

    TIP OF THE DAY: Stone Crab

    Our friends at the Grand Central Oyster Bar in New York City remind us that stone crab is now in season. Florida stone crabs are legal for harvest from October 15th through May 15th. Frozen stone crab is available year-round, but the true palate pleaser is the fresh crab.

    The stone crab (Menippe mercenaria), also known as the Florida stone crab, lives in the western North Atlantic, from Connecticut down to Belize; and the Caribbean, including the Bahamas, Cuba and the Gulf of Mexico.

    The stone crab is a cousin of the Maryland blue crab (Callinectes sapidus, also known as the blue crab, Atlantic blue crab or Chesapeake blue crab) and the Gulf stone crab (Menippe adina), a closely related species. It tastes like a cross between the blue crab and the Maine lobster—less definitive than lobster but more so than crab.

    The body is relatively small without much meat; the part that is eaten is the big, meaty claw, which is very distinctive in appearance with black tips. When harvesting, one or both claws are removed on the boat and the live crab is returning to the ocean, where it will regenerate its claws.

    Sustainability-oriented fishermen remove only one claw, so the crab can protect itself while the other regenerates. The Monterey Bay Aquarium’s Seafood Watch has given the Florida stone crab industry its highest rating of “Best Choice,” for maintaining high fishing standards and working hard to keep the stone crab population viable.

    The claws are strong enough to break an oyster’s shell—like us, stone crabs love to eat oysters. Claws are sold by size, generally in four sizes: medium, large, jumbo, and colossal.

       

    Florida-Stone-Crab-claw-frugeseafood-230r

    A stone crab claw. Photo courtesy Fruge Seafood.

     

    RECIPE: STONE CRAB CLAWS

    The easiest way to serve stone crab claws is to boil them, and serve them hot or chilled with melted butter or other sauce (the two most popular are mustard sauce and remoulade sauce).

    What looks like a very impressive dish couldn’t be easier to make. The difficult part comes when the diners have to extract the meat from the shell—you may have heard of the “Maryland crab bash,” where diners get a bib and a hammer. Or, you can remove the shells yourself, prior to serving (instructions are below).

    Note that there is a hard center membrane inside the meat, so take care if biting into what looks like a large lump of meat. It’s better to pull the meat off with a fork.

     

    stone-crab-claws-cracked-uberstonecrabs-230

    Ready to dip and eat. Photo courtesy
    UberStoneCrabs.com.

     

    Ingredients

  • 1 to 1-1/2 pounds stone crab claws per person
  • 1/4 stick butter per person
  • Lemon or lime wedges
  • Optional garnish: dill or parsley
  •  
    Serve With

  • Cole slaw
  • Mixed green salad
  • Mixed vegetables: Brussels sprouts, carrots, other favorites
  • Garlic bread
  •  
    Optional Dips

  • Compound butter: chipotle, olive, red pepper, shallot herb, etc. (recipes)
  • Mustard sauce (recipe)
  • Remoulade sauce (recipe)
  •  

    Preparation

    1. BRING a pot of 12 cups of water, plus a teaspoon of salt, to a rapid boil; remove from the heat. When the water stops bubbling, place the crab claws in the water for about five minutes. Do not submerge the claws into the rapidly boiling water, as they can toughen.

    2. DRAIN the crab claws into a colander (warning: the claws and water will be very hot) and rinse under cold water to make them easier to handle.

    3. PREPARE the dip. The easiest is to combining 4 tablespoons of butter with minced garlic and salt or other seasoning of choice (for example, Old Bay Seasoning). Microwave butter mixture until melted, about 90 seconds (time will vary by microwave).

    4. SERVE with melted butter and wedges of lemon.
     
    How To Crack The Crab Claws

    1. PLACE the claw on a cutting board or other hard surface. Then, place a plastic bag over the claw to prevent the juices from splattering.

    2. USE a mallet or hammer (cleaned, of course!) and lightly crack the claw in the first and second knuckles; then crack slightly harder in the center of the claw.

    3. PEEL the shell from the claw and then separate the two knuckles from the main pincher. Serve with sauce and citrus wedges.

    NOTE: Crack only as many as claws as you plan to eat at one meal. Once cracked, the claw meat will not hold up well for a long period of time.

     
    THE DIFFERENT TYPES OF CRAB: A CRAB MEAT GLOSSARY

      

    Comments

    TIP OF THE DAY: Seasonal Breakfast Bread

    pepperidge-farm-pumpkin-spice-swirl-230

    Swirl into holiday season with these delicious
    breads. Photo courtesy Pepperidge Farm.

     

    We just finished our last slices of Pepperidge Farm Blueberry Swirl Bread, a limited edition hoarded from the height of the summer in our freezer.

    Now, we’re moving on to two fall flavors: Caramel Apple Swirl Bread and Pumpkin Spice Swirl Bread, both available for a short time this fall.

    They make delicious toast and French toast. As toast, they combine the crunch of toasted bread with the sweetness of a breakfast pastry.

    Check the store locator to see where you can find them.

    And if you can’t find the seasonal specialties, content yourself with the year-round swirls: Cinnamon Swirl, Raisin Cinnamon Swirl, Brown Sugar Cinnamon Swirl and 100% Whole Wheat Cinnamon Swirl With Raisins.

    Our goal is to keep an eye out for other seasonal swirl breads, a fun new way to “eat seasonally.”

     

      

    Comments

    TIP OF THE DAY: Apricot Jam-Glazed Pork Tenderloin Roast

    We’ve been obsessed with pork roast since we saw one made recently on a TV cooking show. We visited two restaurants we’d hoped had it on the menu, but no cigar. We did, however, enjoy a wonderful calamari and Italian sausage with jalapeño, capers and balsamic reduction; and a tasty lamb osso bucco over risotto.

    But we still wanted roast pork.

    So we were happy when Crofter’s Organic sent us an easy recipe that beginning cooks learn: a pork roast glazed with a jar of apricot jam. How could we resist? We called the butcher and had a pork roast delivered that day.

    The apricot jam glaze trick can be used on any meat roast, and it’s tasty and easy. But today’s tip is to be sure that the glaze has more than one-dimensional sweetness—beyond just apricot jam. The fruity glaze in the recipe below is done the right way, with counterpoints of bitter (such as herbs and zest), pungent (such as garlic) and tangy (such as mustard, which also supplies heat).

    You can also use the glaze with chicken, duck or lamb.

    We enjoyed our pork roast with sides of quinoa (you can use any whole grain); cubed, roasted butternut squash (we roasted it along with the tenderloin); and a mixed green salad with dried cranberries and slivered almonds.

       

    apricot-roasted-pork-tenderloin-croftersorganic-230

    Oh, how delicious! Photo of a glazed pork roast courtesy Crofters Organic.

     

    RECIPE: APRICOT GLAZED PORK TENDERLOIN

    Ingredients

  • 1/4 cup olive oil
  • 1/3 cup apricot fruit spread or jam
  • 1 teaspoon fresh rosemary
  • 1 clove minced garlic
  • Zest of 1/2 orange
  • juice of 1/2 orange
  • 1 teaspoon dry mustard
  • 2 tablespoons white wine
  • 1 pork tenderloin
  • Garnish: fresh rosemary sprigs or leaves
  •  

    crofters-apricot-spread-230

    Fruit spread contains less sugar than jam,
    jelly, marmalade or preserves. Photo
    courtesy Crofters Organic.

     

    Preparation

    1. BLEND all ingredients except wine and pork in a food processor or blender. Place the tenderloin in a cast-iron pan and spoon the mixture over it. Let sit for 1/2 hour at room temperature.

    2. HEAT the oven to 400°F; place the pan in the middle of the oven and sear for 10 minutes. Reduce heat to 350°F and continue to cook, 25 minutes per pound.

    3. REMOVE cooked tenderloin from the pan and let rest. Meanwhile…

    4. DEGLAZE the pan with 2 tablespoons of white wine. Drizzle over sliced tenderloin and garnish with fresh rosemary.

    Check on the company website for coupons for Crofter’s spreads.

     

    WHAT’S THE DIFFERENCE BETWEEN JAM & FRUIT SPREAD?

    Crofter’s makes both apricot jam and apricot fruit spread. The difference is in the level of sweetness. Savory recipes like roast pork don’t need the extra sugar, so you can use fruit spread rather than jam.

    Jam consists of chopped, crushed or puréed fruit cooked down with sugar—a recipe as old as refined sugar. Fruit spread began to appear in the 1970s as a reduced-calorie product, made with alternative sweeteners such as juice concentrate.

    There are distinct differences between chutney, conserve, jelly, jams, marmalades and the rest of the sweet spread category. Take a minute and take a look.
     
    MORE WAYS TO USE THE JAM OR FRUIT SPREAD

    Breakfast

  • Hot Cereal. Use a dab of fine jam instead of sugar.
  • Pancake/Waffle Topping. Substitute jam for syrup.
  • Yogurt. Add jam to plain yogurt to customize your perfect fruit yogurt.
  •  
    Lunch

  • Grilled Cheese. Sharp cheeses like blue cheese and Cheddar are perfect pairings for jam. Grill the jam with the cheese or serve it on the side as a condiment. For more flavor, use rye or a textured whole grain bread.
  • Salad Dressing. Warm a spoonful of jam and whisk it into salad dressings.
  • Sandwich Spread. Spread jam on the bread with a sandwich of cheese, ham, lamb, poultry or roast pork. To cut the sweetness, you can mix the jam with plain yogurt.
  •  
    Appetizers/Snacks

  • Canapés. Top a cracker or slice of baguette with cheese, ham, turkey or other favorite and a bit of jam.
  • Cheese Condiment. Wonderful with a cheese plate (more cheese condiments) or atop a baked Brie. The popular appetizer of jam poured over a brick of cream cheese or a log of goat cheese, and served with crackers, is vastly improved with fine jam. On a slightly different note, a dab is delightful with cottage cheese.
  • Dipping Sauce. Mix jam in a small bowl with sriracha, a hot chile and vinegar-sauce; or with plain hot sauce plus vinegar. You can also make a dip with fresh grated ginger and soy sauce.
  • Pepper Jelly. Mix in some red pepper flakes or dried or fresh minced chipotle, jalapeño or other chile (the different chile types).
  • Pretzel or Breadstick Dip. Mix with Dijon or other mustard. For a sweet-and-hot profile, add some hot sauce.
  •  
    Dinner

  • Meat Glaze. Particularly delicious on poultry and pork. Mix with fresh herbs and garlic.
  • Sauce For Meat & Seafood. Use jam with wine or vermouth to deglaze the pan. Add some to the pan while you’re cooking chicken, pork chops, fish, scallops or shrimp and let the flavor coat the meat.
  •  
    Dessert

  • Cheesecake. Fine jam makes a wonderful topping or a condiment on the side.
  • Cookies. Thumbprints and rolled cookies with a jam swirl are classics.
  • Crêpe Filling. Delicious plain or with fresh goat cheese or mascarpone.
  • Dessert Sauce. Mix with plain or vanilla yogurt or sour cream.
  • Ice Cream & Sorbet Topping. Crown a scoop of sorbet with a dab of fine jam. Lightly warm the jam so it flows like a sauce over ice cream.
  • Layer Cake Filling. A coat of jam between the layers is a classic: Think Sacher Torte! Apricot or raspberry jam is delicious with chocolate cake; any flavor works with lemon cake.
  • Tarts & Tartlets. Fill tart or tartlet shells with jam. Top with a dab of crème fraîche, Greek yogurt, mascarpone or sour cream.
  •   

    Comments

    TIP OF THE DAY: Make Easy Tuna Tartare & Steak Tartare

    If you‘re looking for a fine-dining restaurant in the heart of South Beach or in Cleveland, check out Red, The Steakhouse. The menu is loaded with steakhouse specialties (look here if you want to develop an appetite).

    They kindly shared their recipes for Tuna Tartare and Steak Tartare with us. These are two dishes we adore, and don’t get often enough. Yet, they’re easy to make at home, using top-quality proteins. The only challenge is cutting the tuna or steak into small enough pieces.

    So if you enjoy making small dice and love a good tartare, get the proteins, sharpen the knife, and get going!
     
    RECIPE: TUNA TARTARE

    Ingredients Per Appetizer Serving

  • 4 ounces sushi grade tuna
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon extra virgin olive oil
  • Optional garnish: fried plantain chips
  • Crostini or gourmet potato chips
  •    

    Tuna_Tartare-redthesteakhouse-southbeach-230

    Tuna tartare, one of our favorite foods. Photo
    courtesy Red, The Steakhouse.

     

    RECIPE: TUNA TARTARE VINAIGRETTE

    Ingredients

  • 1/2 cup shallots, finely chopped
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup fresh lime juice
  • 1/2 teaspoon mirin
  • 1/4 cup fresno chiles (substitute jalapeño or serrano chiles)
  • 1 teaspoon rice wine vinegar
  •  
    Preparation

    1. MAKE the vinaigrette. Finely chop the shallots and season them with the kosher salt. Stir in the rest of the ingredients, saving the extra-virgin olive oil for last. Set the mixture aside.

    2. CHOP the tuna with a sharp knife into very small pieces. Place in a small bowl and season with kosher salt and freshly ground black pepper to taste.

    3. ADD 1 tablespoon of the vinaigrette and mix until it is evenly combined with the tuna.

    4. PLATE as desired into individual servings or a single serving plate. Serve with crostini, gourmet potato or plantain chips.

     

    Steak_Tartare-redthesteakhouse-southbeach-230

    Steak tartare, so easy to make at home. Photo courtesy Red, The Steakhouse.

     

    RECIPE: STEAK TARTARE

    Ingredients For 1 Appetizer Serving

  • 4 ounces prime tenderloin
  • Kosher salt
  • Freshly ground black pepper
  •  
    RECIPE: STEAK TARTARE VINAIGRETTE

    Ingredients

  • 1/2 cup shallots, finely chopped
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup fresh lemon juice
  • 1 tablespoon plus 1 teaspoon chopped capers
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1/8 teaspoon hot sauce
  • 2-1/2 teaspoons Worcestershire sauce
  •  

    Preparation

    1. MAKE the vinaigrette. Finely chop the shallots and season with the kosher salt. Stir in the rest of the ingredients, saving the olive oil for last. Set the mixture aside.

    2. CHOP the tenderloin with a sharp knife into very small pieces. Place in a small bowl and season with kosher salt and freshly ground black pepper.

    3. ADD 1 tablespoon of the vinaigrette and mix until evenly combined with the tenderloin.

    4. SERVE with crostini.

      

    Comments

    TIP OF THE DAY: 50+ Ways To Eat Pierogi

    October 8th is National Pierogi Day.

    Pierogi* are dumplings of Central and Eastern European origin, traditionally stuffed with cheese, fruit, ground meat, mashed potato or sauerkraut. They can be served boiled baked or fried/sautéed, usually in butter with sautéed onions.

    Pierogi is the Polish word. In Russian the term is pelmeni (don’t confuse pierogi with pirog, the Russian word for pie); in Ukrainian it is varenyky.

    The Polish word pierogi is plural. The singular form, pieróg, is rarely used since a typical serving consists of multiple pierogi.

    The dumplings are usually semicircular, but in some areas are rectangular or triangular.

    Here’s how to celebrate: 50 ways to eat pierogi, culled from a list of 100 ways at PolskaFoods.com.
     
    *Also spelled perogi, pierogy, perogy, pierógi, pyrohy, pirogi, pyrogie, or pyrogy.
     
    PIEROGI & DIP

  • Dipped in honey mustard or Dijon mustard
  • Dipped in Greek yogurt
  • Dipped in ranch dressing
  • Dipped in sour cream and hot sauce (spicy dip)
  • Dipped in sour cream and chopped green onions (onion dip)
  •    

    LN Fast Snack Cheese Pierogy Bites-230

    Pierogi topped with melted Cheddar. Photo courtesy Lewis & Neals.

     

    PIEROGI TOPPERS

    Boil, fry or saute the pierogi and serve:

  • Topped with Alfredo Sauce
  • Topped with apple sauce (cheese pierogi)
  • Topped with Bearnaise Sauce
  • Topped with butter and chives
  • Topped with caramelized onions in butter & paprika sour cream
  • Topped with caramelized onions, sage and jalapeño
  • Topped with caramelized onions and Polish sausage
  • Topped with caramelized onions, finely chopped bacon and garlic
  • Topped with caramelized onions and sour cream
  • Topped with chili con carne
  • Topped with Greek yogurt, dill, diced cucumber and red onion
  • Topped with green curry sauce
  • Topped with jelly or jam and optional sour cream (cheese pierogi)
  • Topped with mango peach salsa (cheese pierogi)
  • Topped with marinara sauce and cooked ground meat
  • Topped with melted butter
  • Topped with melted Cheddar cheese
  •  

    AUTUMN_PIEROGIES_APPLES-MrsTs-230

    Pierogi with sautéed apples. Photo courtesy
    Mrs. T’s.

     
  • Topped with mushroom sauce
  • Topped with pesto sauce
  • Topped with roasted eggplant and tomatoes
  • Topped with roasted tomatoes and garlic
  • Topped with salmon or whitefish caviar (cheese or potato pierogi)
  • Topped with sautéed apples
  • Topped with smoked salmon, thinly sliced onions and capers (cheese pierogi)
  • Topped with sour cream, fresh basil and green onion
  • Topped with sour cream and fresh salsa: chopped onion, garlic, tomatoes, cilantro, lime
  • Topped with sour cream, garlic and chives
  • Topped with spicy salsa
  • Topped with whitefish, sable, smoked salmon, lettuce, tomato, red onion, cucumbers, and capers (cheese pierogi)
  • Topped with yogurt, garlic and herb sauce
  •  
    MORE ELABORATE PREPARATIONS

  • Bacon wrapped pierogi appetizers
  • Baked pierogi casserole with bacon, tomato and cheese
  • Pierogi casserole dish with your favorite casserole ingredients
  • Pierogi crostini topped with mushrooms, scallions and spicy fresh salsa
  • Pierogi tossed with garlicky string beans, onion, bell pepper and bacon
  • Pierogi “salad”: cold or hot pierogi on a bed of lettuce with honey Dijon mustard sauce or vinaigrette
  • Pierogi “salad” with other favorite ingredients (vegetables, ham, turkey, spinach, etc.)
  • Pierogi tossed with fried mushrooms, bacon and onions
  • Pierogi tossed with onions, peppers, and chicken sausage
  • Pierogi with melted mozzarella, caramelized onions and sautéed mushrooms
  • Pizza Pierogi: potato or cheese pierogi with pizza sauce, melted mozzarella cheese and pepperoni
  • Salmon skillet with pierogi, onions, capers, lemon, dill, and garlic
  • Sautéed pierogi in butter, topped with chili, cheese, sour cream and habanero sauce
  • Sautéed pierogi in butter, topped with steamed broccoli and melted cheese
  • Sautéd pierogi in olive oil with onion, kale, fresh garlic, lemon and oregano
  • Sautéd pierogi in sesame oil with kale, fresh garlic, red bell pepper and sesame seeds
  • Vegetable pierogi frittata with asparagus and garlic
  •  
    This should keep you busy through the next National Pierogi Day!

      

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