My March : Dining Out, Bangers & Stew

I have been such a bad, bad little food blogger. I deserve to be doomed to eat nothing but McDonalds French fries and burnt toast for the rest of my life… Ok, not really. I keep promising myself I’ll post more regularly, but this semester/past few months have just been insane. I’m trying to write a novel, edit the novel I wrote this fall, keep up with TWO classes, keep up with my 30 hour a week job AND cook more? Yowzers.


So here’s a little recap of what my past month has entailed:


>> I found a delicious restaurant in Newton that I LOVE called 51 Lincoln (http://www.51lincolnnewton.com). Highlights: house-made charcuteries (which were so very tasty!) and this awesome prix fixe option Mondays through Thursdays called the “Chef’s Whim.” Seriously, it’s his whim. For $35 he gives you an appetizer, an entrée (specify if you want veg, meat, or seafood) and a desert. Byron and I both ordered this. We got different appetizers (myself a salad, him a soup) and the same chicken entrée and different deserts (myself Italian donuts, him banana flan). INCREDIBLE. I can’t talk this place up enough. Definitely placing it on my “date night go-to” list.


>> I made bangers and mash the day before St. Patrick’s Day… look I was festive!

>> I pulled out my crockpot and made an incredibly delicious pork and tomatillo stew. I ALMOST erred in making it though (eeep misadventure!) I got everything into the crockpot and had it on cook when I realized that I forgot to add the hot peppers (the 6 seranos!) Whoops! So I stuck them into the oven and roasted them on their own and then used my handy little food processor to chop them up. They really made my kitchen smell like spicy goodness and I had to be super careful not to touch my fingers ANYWHERE NEAR MY EYE. Luckily, I escaped without tears.

tomatillos sort of look like mini apples

I was first introduced to tomatillos when I received them in my farm share last summer. They are awesome. I always wondered how green salsa was green but I guess I never wondered quite enough to look on the back of the bottle and read the ingredients to find out. Tomatillos are tasty.

Here they are all browned up from the broiler

The stew was so easy to make. I used a recipe from one of my cookbooks but you barely even need one. Here is my simplified HOW TO:


Step 1: Brown 2 lbs. of cubed stew pork then add to slow cooker
Step 2: Roast under broiler 2-3 lbs. of tomatillos, 1 onion, ½ clove of garlic, 5-7 serrano peppers (depending on preferred spiciness) until browned. Chop then add 2 cups of chicken stock and puree and add to slow cooker. You can add some tortillas to the pureeing if you want to thicken it up a bit.
Step 3: Cook for 6-8 hours on low heat.
Serve with shredded cheese and tortillas. Done!

Mmmmm cooking pork!

This stew had the perfect amount of spiciness and tang. YUM! I almost never cook with pork (I’m not sure why exactly, other than the fact that in the history of my cooking I just haven’t) and I was pleasantly surprised.

So that’s been my month of March. Hopefully April will bring me some extra time to cook, some extra time to post, some extra time to brew up a new batch of beer, and some extra time to dine out so I can share all of these wonderful things with you… my fabulous readers.


Cheers!

Eating Healthy and Eating Cheap(er)

I love food. So a lot of my money naturally goes to filling up my belly with delicious goodness. In a city like Boston it's so, SO easy to abandon the kitchen and order moderately priced take-out every single day... and when one is tired and over-worked and doesn't have energy for cooking, those menus look better and better. Indian, please. Oh, no, wait, Thai. Oh, or pizza! Thin crust! Wait... wait... there's an Anna's down the street... I want a burrito. *sigh*

But while there's tons of great, easy food that can come right to my door, I love dining out even more. Perhaps if I can do a little more homecookin' I can convince the boyfriend that we deserve more date nights out. 

So in a effort to be a little healthier, and save a little cash (not that Whole Foods is inexpensive by any means, cooking at home can be pricey too), I'm trying to reconnect with my kitchen. The problem I've had this past year is that when I cook it's a big production. It takes hours, I labor over recipes and chop veggies til my fingers hurt. Ok, that's a bit of an exaggeration, but the meals I have been making take time. And time is a precious thing right now...

I decided what I really need are some quickie recipes. But I don't want to sacrifice flavor either. Ramen noodles might have cut it in my younger years, but not anymore.

So I scoured my cookbooks for some relatively easy, moderately priced recipes and planned out some meals for the rest of my week. What's cookin' at casa de Jillian?

Pasta with Shitake Mushrooms & Panchetta in Cream Sauce

Puttanesca Bianca (kalamata olives, anchovy and caper sauce)

Penne with Spinach & Ricotta Cheese

Wild Mushroom and Rice Soup

Black & Blue Beef Quesadillas (with blue cheese)

Veggie stuffed Portobello Mushrooms

Off to Whole Foods I go!

Do you have quick go-to recipes that are somewhat inexpensive and don't take hours to prepare? I would love to hear them! Share away! 

Welcome 2011, Year of the Rabbit

Ok, so I know it’s not actually Chinese New Year yet, but for the sake of my blog, can we just pretend? Because 2011 marks the year of the rabbit. Sweet, cuddly, fluffy bunnies. My sister owns one, actually. Its name is Toffee (though it has gone by other names including Robot, Bunnix, and Nixon -- my personal fave.) I volunteer at an animal shelter here in Boston, and I sometimes visit with the bunnies. I LIKE rabbits. They’re cute. They remind me of Easter and candy and cartoons.

** NOTE: Bunny lovers, be warned, this is where you should stop reading this blog post**


So why, you ask, did I decide to cook rabbit stew?


I recently purchased a few Polish cookbooks (part to get in touch with my Polish heritage, and part as research for a novel I’m working on.) And what did I find inside each one of them? A recipe for rabbit. And in some cases, MANY recipes. What I gleaned from this: at one time eating rabbit was cool. And based on these cookbooks, I get the impression that Poland was overrun by rabbits – sort of like my neighborhood here in Boston is overrun by rats (ew). But unlike rats, rabbits made for good eating.

So why are Americans (many of who are descendents of Europe) so horrified by the idea of eating rabbit? I blame Disney. And Warner Brothers. I had the same feeling of shock and horror the first time I ate venison. BAMBI!? NO! This time while I was at the butcher shop and looked at the rabbit meat in the freezer I had images of Thumper and Bugs Bunny flash through my head.


Bunnies are for snuggling and hopping around your apartment and nibbling on power cords and scaring your cat. Not for EATING! Right?


But people DO eat them. Many people.


As I stood at the freezer at the butcher I got to thinking: What makes some animals good eats and others taboo? I’ve decided it is The Snuggly Factor. We have no problem eating chickens (man, are they ugly) or cows or pigs or turkeys (also quite ugly) or fish (certainly no snuggling there.) But cats and dogs, no way, they are so CUTE! And rabbits, CUTE! I recently learned that we are genetically programmed to think baby animals are cute and they trigger nurturing instincts in us. Is that why we have a hard time eating cute animals? Because it goes against our nurturing instincts? I’m no scientist, but I might be on to something.

In any case, I threw caution to the wind (and instincts) and bought rabbit. I cooked it up in a traditional German style -- slow cooking it as a stew. Verdict: Tastes like chicken.


Dear Readers, Do you eat rabbit, or any other “non-traditional” animals? Tell me about it, I’d like to hear. PS: For you meat fanatics, I just bought my boyfriend a whopping of strange meats for Christmas (elk, antelope, kangaroo, alligator) so stay tuned while I serve up some of that in the coming weeks! I’m also going to work on posting more regularly. Happy 2011!

Chicken & Apple Pot

Last week was unseasonably cold in Boston –- though the tides have turned and I’m currently writing this from my sweltering 80+ degree apartment. But last week was a different story, I needed a good old warm-me-upper so I decided to make a soup/stew recipe out of my slow cooker cookbook. The choice: Chicken & Apple Pot.

As you may have heard me mention before, I don’t like cooking with chicken, and really I can’t even remember the last time I did cook with chicken. I think I might have been about nine years ago when I made homemade BBQ chicken wings and my kitten jumped on the door of the hot oven. True story. (No kittens were harmed in the cooking of the chicken wings -- he turned out to be fine.)

Anyway, I figured this recipe would be different from other chicken recipes because: a) slow cooking chicken will make it very moist and tender and b.) I don’t have to fear under-cooking as the chicken simmers in the slow cooker for nearly 8 hours. Sudden realization when it comes to chicken: chicken is cheap! I mean, really cheap! I got 5 pretty big drumsticks (the perfect amount for 2 people) at Whole Foods for a whopping $3. I think I may be welcoming chicken back into my kitchen.

This recipe was quite easy to make and tasted very good. The chicken literally fell right off the bone and caramelized apples as a garnish were very delicious. I was told however that next time I might want to think about swapping out some of the apples in favor of some potatoes –- a suggestion that will be duly noted. 

PS: It also went wonderfully with Harpoon Summer Beer –- I’m so glad summer beer is back in season!

Overall score : 7 out of 10

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Recipe (Compliments of Slow Cooking by Linda Doesser)

Ingredients –

1 tbsp olive oil

4 chicken portions, about 6 oz each (I used 5 big drumsticks for 2 people)

1 onion

2 celery stalks

1 ½ tbsp flour

1 ¼ cup apple juice

2/3 cup chicken stock

1 cooking apple cut up

2 bay leaves

1-2 tsp honey

1 yellow pepper, seeded and cut into chunks

Garnish –

1 tbsp butter, melted

1 apple sliced and cored

2 tbsp raw brown sugar

Directions –

1. Heat the oil in a heavy skillet. Add the chicken and cook over medium-high heat, turning frequently for 10 minutes, until golden brown all over. Transfer chicken to a slow cooker.
2. Add the onion and celery to the skillet and cook over low heat, stirring occasionally, for 5 minutes, until softened. Sprinkle in the flour and cook, stirring constantly, for 2 minutes, then remove the skillet from the heat. Gradually stir in the apple juice and stock, then return the skillet to the heat, and bring to a boil, stirring constantly. Stir in the cooking apple, bay leaves, and season with salt and pepper.
3. Pour the mixture over the chicken, cook and cover on low for 6 ½ hours, until the chicken is tender and the juices run clear when the thickest part is pierced with the point of a sharp knife. Stir in the yellow bell pepper, re-cover, and cook on high for 45 minutes.
4. Shortly before you are ready to serve, preheat the broiler. Brush one side of the apple slices with half the melted butter and sprinkle them with sugar. Broil for 2-3 minutes, until the sugar has caramelized. Turn the slices over with tongs, brush with the remaining butter, and sprinkle with the remaining sugar. Broil for a further 2 minutes. Serve the stew garnished with the caramelized apple slices.

Casseroles Here I Come!

I bought myself a present today! I've never spent so much money on cookware before, but I figure this a lifetime investment. After some browsing around I finally selected the 6.5 gallon (I know, it's a beast!) enamel cast iron Fontignac Cocotte Pure in hunter green. I can't wait to make a casserole this week!

Spicy Peanut Soup

Again, another one from “The Soup Bible”. (I’m really getting my money’s worth!) I picked out this recipe for a mid-week meal to accompany the current writing binge I’ve been on, plus I wanted to use up some of the carrots and shallots in my fridge that are left over from the mussels and saffron soup. My parents used to make a great spicy peanut soup with chicken but unfortunately the recipe has been lost, but this one sounded like it could probably top that one because I won’t have to cut up and cook chicken (which isn’t one of my favorite things). What this recipe lacks in meat it makes up for in veggies – it has a wonderful mixture that includes onion, garlic, potatoes, red pepper, carrots, corn, and celery, so it very much like a winter stew. (A winter stew infused with spice and peanut butter, that is.) And yes, I did really chop up all the veggies myself! The soup smelled really good and flavorful while cooking, but after it was done and I had the first bite I realized a slight problem: I seem to have underestimated the spiciness of cayenne pepper, because WHEW this soup really warms inside and out. Luckily I like spicy food and was in the mood for it and it’s not too spicy that it’s intolerable to eat (some of you would probably actually really appreciate the amount of zing that this soup has). It’s delicious though, and definitely packs a punch. Extra bonus: it’s very good the next day with some crunchy French bread! Score: 8 out of 10.

I'm looking into take a little bit of my Christmas cash and buying a new cookbook or two. Here are a few I'm considering:

Gourmet Today 

The Gourmet Slow Cooker 

The Big Book of Casseroles 

Bake Until Bubbly: The Ultimate Casserole Cookbook

And so it begins...

I'm a writer so I spend hours on my laptop banging out the perfect story. Since my apartment is small, I do the majority of my writing sitting at the counter in my kitchen. The other day, while pondering the perfect word choice for a story, I noticed my stove looking forlornly at me...