Wild Ride in Kansas City

This was the first weekend since my surgery that we could go see the guys in their environment. Mixed weekend since both Ben and Mackenzie had worked nights and Nick was busy with his studies for tests this week.

Firstly, Mackenzie had some IKEA to do so the first order if business after a Church's Chicken lunch was hitting the new store. Wow. It was huge and took hours to walk thru. Parking wasn't too bad but we lucked out and got pretty close. They have shuttles running Saturday morning for the traffic volume is crazy.

After dropping off the boys we hit the Plaza for more Mackenzie shops like World Market, West Elm and Athleta. We also ran into the Art Fair which made downtown tough to maneuver but Mackenzie took the wheel and off we went. We walked the fair till dear old Dad couldn't walk anymore and headed back to gather the men and eat some dinner.

We stopped at Jack Stack's for burnt ends, ribs and sides. Great meal and plenty of food. We were all exhaustd and Nick had several chapters to read before bed so we left and headed to our hotel.

Up the next morning for Ben's favorite breakfast spot The Big Biscuit and had a hearty breakfast before hitting a liquor store (I know, don't ask.) Nick went back to his books and the rest of us headed to the outlet mall. Back to the apartment for a short nap and then off to D'Bronx for pizza before heading home. So much fun and great to see everyone in one place. That's not going to happen often anymore.

Kudos to Nicholas for focusing on his books no matter what is going on.  He is doing great in the program and we are so proud of him. Kudos to Mackenzie for driving part of the time and remaining patient with her annoying parents. Crazy shopping, crazy. Kudos to Benjamin as he always misses us and went along with us despite a lack of sleep. He was a trooper. Excited to head back again but probably not till after the first of the year.

Eating Omaha: Pitch with family

Yesterday we hit a local eatery, Pitch for dinner with Mackenzie and Christian. They had a change in plans and we headed East for a meet up.

Brenda and I started with Truffle Fries and White beans in a creamy sauce with cheese. The fries were hot and delicious with a hint of truffle flavor while the beans were large and immersed in a lava hot creamy cheese concoction. The waiter brought us crostini to have with.  The girls split a salad and Christian and I split a sausage pizza. Everything was great and the atmosphere was pleasant as well as the service. Such a nice location in Old Dundee, after it was a beautiful evening and the drive home was already getting dark at 730.

A Visit to Mother India with friends and family

This was a weekend of special guests and meetings. Matt and Lori stopped by Friday evening to greet Christian (Mackenzie's beau) and get acquainted before our week in Mexico.

Ben came into town for a visit. The plan was to actually visit the local eatery Mother India but the seating is outdoors and it rained all day Friday and brought in a fall chill so I opted at 2 o'clock to cook instead but keep with the theme.

I had a few ingredients to pick up, looked quickly at a few recipes to see what I could do with either lamb or beef. No one has lamb so beef it was. (I also was looking for bargains since we were feeding so many). I picked up Ben and we did some fast shopping having to hit more than one store as the first was out of chicken (really?).  No time to spare as I had to get the Naan rising so I could clean up the mess of making it before dinner.

Brenda walked into the house at 1615 in utter despair as the kitchen was my usual cooking nightmare but cleaned up quickly  once the Naan was cooked and put away. On the stove bubbling away was Beef Madras which by then was not as tender as I had hoped but I had 2 hours to go. I had yet to grill the tandoori chicken for the Tikki Masla but the tomato sauce was coming together. Ben had measured out all the spices in small bowls for me which was no small feat in itself.

By the time guests arrived, all was finished and the kitchen was shining again. Pots and pans bubbling away on the stove and Naan in the oven we prepared for a feast. The night's biggest disappointment (and I knew it would be) was the rice. I don't make rice hardly at all and it was mushy and pasty to my taste but still made a good base for the sauces. It could have been a whole lot better and I may just experiment with cooking methods over the next few days to see what actually works. I have heard the pasta method works well. 

After dinner we had a cigar and raucous conversation outdoors with blankets and sweaters on. Great night with great friends and family.

Beef Madras
2 pounds steak, cubed (sirloin)
1 large onion, petals
2t ground coriander
1-2 dried red chiles chopped
1 t mustard seed
1/2 black pepper
2t tumeric
1 t salt
2 t Garlic/Ginger paste
1can coconut milk
1 T oil
1 c beef stock
Lemon juice

Heat oil in dutch oven and cook Onion till translucent. Combine spices and enough coconut milk to make a paste and add to onions cook for 1-2 minutes. Add the meat and coat with mix then add stock. Simmer covered for 1-2 hours till beef is tender. Add remaining coiconut milk and lemon juice to taste. Simmer uncovered till sauce reduces slightly. I thought it needed a bit more so I added 1 T hot Curry powder also.

Sticky Buns with Pecans

I post this recipe to track it in my blog. I rarely get to enjoy this treat but Andrea from work asked if I had a favorite recipe and this is what I use since I read it in Cooks Illustrated. A bit different from our traditional assembly but worth the bit of extra effort.

Sticky Buns with Pecans

Ingredients

Dough

• 3 large eggs at room temperature
• 3/4 c. buttermilk at room temperature
• 1/4 c. granulated sugar
• 1 1/4 t. table salt
• 2 1/4 t. instant yeast
• 4 1/4 c. unbleached all-purpose flour
• 6 T. unsalted butter, melted and cooled until warm

Caramel Glaze

• 6 T. unsalted butter
• 3/4 c. packed light brown sugar
• 3 T. corn syrup, light or dark
• 2 T. heavy cream
• 1 pinch salt

Cinnamon-Sugar Filling

• 3/4 c. packed light brown sugar
• 2 t. ground cinnamon
• 1/4 t. ground cloves
• 1 pinch salt
• 1 T. unsalted butter, melted

Pecan Topping

• 3 T. unsalted butter
• 1/4 c. packed light brown sugar
• 3 T. corn syrup
• 1 pinch salt
• 1 t. vanilla extract
• 3/4 c. pecans, toasted in a skillet until fragrant and browned, about 5 minutes, then cooled and coarsely chopped.

directions

• 1

Dough: Whisk eggs in a standing mixer; add buttermilk. Whisk in sugar, salt, and yeast. Add 2 c. flour and butter; stir with spoon until combined. Add all but 1/4 c. remaining flour and knead with dough hook on low for 5 minutes. Check consistency; knead 5 more minutes. Turn dough onto lightly floured work surface; knead by hand 1 more minute, adding flour 1 T. at a time as necessary. Transfer dough to bowl sprayed with cooking spray. Spray dough lightly with cooking spray; cover bowl and let dough rise until doubled, 2 - 2 1/2 hours.

• 2

Glaze: Combine all ingredients in small saucepan; cook over medium heat until butter is melted. Pour into nonstick metal 13x9" baking dish. Set aside.

• 3

Assemble: For filling, combine brown sugar, cinnamon, cloves and salt until mixed; set aside. Turn dough out onto lightly floured work surface. Roll to 16x12“ rectangle. Brush dough w/ a tablespoon melted butter, leaving 1/2” border along top edge; brush side of baking dish w/ butter. Sprinkle filling over dough, leaving 3/4" border along top; smooth and gently press mixture into dough. Beginning w/ long edge, roll dough into taut cylinder, pinching seam to seal. Using serrated knife, slice cylinder into 12 buns. Arrange in prepared baking dish; cover and let rise, about 1 1/2 hours. Place pizza stone in oven and heat to 350°. Bake until golden brown, 25 to 30 minutes. Cool on wire rack 10 minutes; invert onto rimmed baking sheet, scraping any glaze onto buns. Let cool.

• 4

Topping: Combine butter, brown sugar, corn syrup, and salt in saucepan; simmer and whisk to combine. Off heat, stir in vanilla and pecans. Spoon over center of each sticky bun. Cool 15 to 20 minutes.

Labor Day feasting

The order of the day was sausage and peppers and brats. 

Peppers and Onions

1 medium onion cut into petals

1 jar roasted red peppers

2 cloves minced garlic

1 T olive oil

1 T tomato paste

Red pepper flakes

Squirt of Siracha

1/4 cup vinegar

Salt and pepper

Saute onion till translucent in the oil. Add the peppers, tomato paste and seasonings. Add 1 T sugar and 1/4 cup vinegar. Cook till liquid reduces and sauce is thickened.

I par boiled the sausages, grilled them for some color and then smothered them in the sauce and allowed them to steep on the grill in a pan  for 20-30 minutes. 

Squash Soup

I know I am pushing the season but its dreary and rainy outside and you could almost believe its fall except for the temperature.

Normally I would use Butternut squash and Granny Smith apples but a lovely lady, Diane, from work has been bringing in these Harlequin squash of the Acorn variety and I took several but feared they would not last till frost so I cleaned 3 and roasted them on non stick foil planning to freeze them for later.  They smelled incredible roasting so when Brenda called from work I offered her soup instead. So...here we are:

3 baseball sized acorn squash roasted and flesh removed
1  good sized onion chopped
1T olive oil and 1T butter
1 carton of broth chicken or veggie 32 ounce
1/2 cup cream
Garlic salt
Fresh ground pepper
1 T curry powder (hot)
I used a Swanson vegetable flavor packet also

Scoop the soft flesh from the squash and set aside. In a large pot melt butter and oil then saute the onion till soft. You could add a clove of minced garlic here but I used garlic salt (lazy). Add the squash and then the broth. Buzz with a hand blender till smooth. Check your seasoning adding what's needed then add the curry and cream. Allow the soup to return to as simmer then serve hot.

Meat Sauce with Zucchini noodles

Another lazy evening here at home. I took out a package of ground beef for a bit of meat sauce. We have an ample supply of zucchini and in my house that now means 'pasta'. 

Now, why all the zucchini?  Firstly, we have an abundance. Secondly it has no carbs, fills our need for a balanced meal by including a healthy portion of vegetables and frankly I don't miss the pasta all that much. No bloating after the meal from the carbs, no blood sugar peak and its quite filling. If I really need a pasta fix,  I will add a partial portion to the mix and that satisfies me.  One of the biggest drawbacks of having trouble with blood sugar and carbs was my favorite meals are often served over rice or pasta. Not they are served over cauliflower 'rice' and zucchini 'pasta'.  I am happy, my waistline is happy and I cheat every once in a great while and eat a bowl of rice at work when we have Mexican.  Carbs early in the day are easier for me to burn off. 

Simple Meat Sauce

1 pound of ground beef
1T Olive oil
1 medium onion chopped
2 cloves of garlic minced
1 cup red wine (I used a Cabernet)
1 can of diced tomatoes (Glen Muir)
2 T cream
1 T Italian seasoning mix
Pepper (red if you like it spicy)
1/2 grated Parmesan
Salt as needed but I am cutting back

Saute ground beef till browned, set aside and drain pan. I like my beef to get a little crispy in parts.
Add oil to the pan and cook onions till translucent, add garlic and cook 30 seconds. De glaze pan with wine, scraping up browned bits and boil off the alcohol and reduce the liquid by half.

Add the tomatoes and spices next then add the cream. I am not sure why but I like a little cream in my red sauce. I had a few fresh tomatoes getting soft so I put them in also diced.  Add the Parmesan stir to mix. Taste for seasoning.

Add the ground beef back to the pan and simmer for a few minutes until the pasta is ready or the zucchini has been run thru the spiral slicer. I like to microwave the zucchini a bit to get rid the rawness. Drain the pasta or zucchini and place in the bottom of the service bowls. Cover with sauce and enjoy.

The Grey Plume, Chef Clayton Chapman and dinner at the Kropp's

Last night we were afforded a rare opportunity to gather with 30+ year friends and dine with Omaha's own premier chef, Clayton Chapman, owner of The Grey Plume. Chef Chapman s a busy guy. He is opening a companion store, Provisions, today and yet appeared nonplussed and took his time to prepare a feast for us.

The Kropps, Bob and Kim hosted us and the Habrocks, Larry and Diane for an incredible gift from Kim's partners at Moylan Kropp. A gift of enduring friendships that have now spanned decades ( gads, that makes us old) and a chance to hob nob with a shy, quiet professional chef who has made a great name for himself in the national culinary world. This wasn't some brassy theatrical guy who entertained us in any way except for brings us dishes of well executed and artfully plated food for 4 courses.  You know it's good when the bawdy conversation stops and a dead silence falls over the dining room as we each contemplate what lies in front of us.

We had a spectacular night.



I did not have the senses to snap a photo of the charcuterie tray. It was a delicious combo of salami's, cheeses and special little touches for a great antipasto.

The first course was a Chilled Zucchini soup with all kinds of goodies in the bottom of the bowl. Chef is known for local fresh ingredients from around the Omaha area.


The second course was a delicious locally farmed Steelhead trout, artfully plated and various sauces and melon balls. Its crispy skin and perfect texture was light and tasty.






The third course was a delightful beef dish. The biggest taste treat being a lovely piece of pastrami with crispy fatty layers intermingled with choice beef.

And then, finally, dessert. A nice little Pot de Creme with an infusion of herby flavors. Just the right ending to a fantastic night with our oldest friends. 

Hail the gangs all here with special guest Chef Clayton

Chicken in Thai Red Curry

Something new for dinner tonight with the same old chicken. Spicy and savory a nice light supper in a bowl. Super low carb and very tasty. I used my Veggetti again with our surplus zucchini to bed this dish.

Chicken with Red Thai Curry
1 boneless chicken breast sliced thin
1T cornstarch
2t oil

1 medium onion diced
2t oil
1T ginger garlic paste
1T red Thai curry paste
1 can of lite coconut milk
2T Siracha
Handful of sugar snap peas
3-4 baby bell peppers
1T fish sauce
3-4 torn basil leaves
Medium zucchini shredded into juliene pasta

I sprinkled the cut up chicken with a tablespoon of corn starch and sauteed it in the oil till cooked and light brown in a non stick skillet. Remove and set aside. Add more oil and saute the onions till translucent add the curry paste, ginger garlic paste and Siracha. Cook for a minute then pour in the coconut milk.

Stir to mix and allow to come to a boil, add the fish sauce then the chicken. Stir in the veggies. Check seasoning on the sauce.
Microwave the zucchini pasta for 1 minute and divide between 2 bowls. Pour red curry sauce over. Sprinkle with basil leaves. Makes 3 good servings. I had enough red curry for lunch the next day.

Sweet Mangnolias Bakery

One of our reps brought in treats last week from Sweet Magnolias here in Omaha at 43rd and Cumming with some unusual choices. One of them was savory scones. These were crispy little pillows of feta and spinach nested in a soft, salty flaky pastry.  I was hooked so I began to do a little research on scones and found some pretty wide variations in recipes. Some contain eggs, some don't. Basically, they are buttermilk type biscuits and you know how I love the forbidden biscuit.

Well, of course I had some feta that was going to go to waste in the fridge so I picked up a bit of fresh spinach and got to work. I read about 25 recipes, noting differences and sameness. I added garlic and onion powder to up the savory factor.

Spinach and Feta Scones

2 1/2 c AP flour
1 t salt
1 T baking powder
1 T sugar
1 t garlic powder
1 t onion powder
1 stick frozen butter
1 egg
3/4 c buttermilk
kosher salt and cream
1/2 cup spinach or 1/2 bunch of fresh spinach, chopped and sauteed in olive oil
1/2 cup feta in small cubes (1/2 inch)

Combine dry ingredients and using a course cheese grater, grate the frozen butter into the flour mix. Stir with a spoon to combine so as not to heat up the butter.

Combine the egg and buttermilk.  Make a well in the flour and pour in the wet ingredients, add the spinach here too to distribute evenly. Mix till just combined. Do not over mix and develop the gluten that will make the scones tough. Add the cheese and fold in. Knead lightly.

Now you can cut these like biscuits, triangles or wedges. I opted for wedges. Pat out into a rough circle about 10 inches 3/4 inches thick on parchment paper. Cut the circle into wedges. I made about 8. Brush the tops with cream and sprinkle with kosher salt.  Place this in the fridge until the oven gets hot. Heat the oven to 400 degrees. Place on middle rack and bake about 20-30 minutes. Keep checking after 20 minutes. Remove when brown and crusty. It should have puffed up about double.