Food Lush

Kitchen Tip: An Easier Way to Drain Your Sautee Pan

by Caitlin

What I'm about to share with you is by no means revolutionary, and, hell, I didn't even think of it myself. It came to me as so many of my greatest food discoveries do: from my husband. It's just that it's so easy and so obvious I wonder why I didn't think of it before. I can't keep a tip like this to myself, even if I am the last person to know about it.

The thing is, I hate when a recipe instructs you to cook your sausage/ground beef/what have you and drain the liquid. It's messy, it's gross, and I don't want my drain clogged with grease. If I try to put a lid on the pan to hold the goods back while whatever undesirable liquid falls out, I inevitably end up with a facefull of beefy, greasy, steam (a beef facial! refreshing!) and/or a half a sink full of deciously browned sausage.

Over the weekend, my husband was making dinner. Which, can I just interject here for a minute (yes, I can) and say that after a Friday off of work filled with shopping and mani/pedis, my girlfriend and I (Hi Laur!) came back to the house and had dinner made for us and THAT is living, my friends. Marry a chef, if you can, and have a friend who also occasionally has Fridays in the summer off, and be sure you both enjoy doing wicked stereotypically girly things. That's my advice. You're welcome.

So Zach was making dinner, and dinner was some delicious, perfect, homemade Friday night pizza. As with Chinese food, there is a dearth of good pizza around us and Zach's perfected his from-scratch recipe. This particular time he was making pies with peppers, onions (for the love of god, sautee them both before you put them on your pizza!), and hot italian sausage. The sausage was crumbled in the pan out of the skins, and Zach was having me brown it while I drank my beer (hard work). He also wanted me to drain it and when I grumbled (because BEEF FACIAL) he showed me his trick.

Set a smallish colander over a smallish bowl, and let the colander do all the work. We do this for pasta, why didn't I think of it for everything else?

Sorry about that greasy spatula, but at least there are no beef facials. And aren't you glad we got all that grease out of there? Now your pizza is practically health food! An additional bonus is that it's also a lot easier to dispose of your grease by pouring it directly in your jar or can or whathaveyou, rather than trying to drain a full pan AND aim for a tiny little jar.

So there you have it! A trick I might be the last one to know about.

Also, I'm filing this under M for Mmmm Meat, but I love vegetarian fare (as I hope you know by now) and I think this would work well for a million other things, meat or not. COLANDERS FOR EVERYONE! (Oprah voice.)

Did you know this trick? Am I the last one?

The Perfect Flourish: Whipped Cream

By Elissa

So, this is not exactly a brand new discovery, but lately I have been newly impressed by the power of whipped cream to take something ordinary and make it a little bit special.

Of course the best whipped cream is the kind you make yourself, using fresh whipping cream and maybe, as Katie has suggested, whisking in some creme fraiche for extra flavor and better texture. 

I went this route the other night when our neighbors invited us over for Rosh Hashanah dinner.  I made the Bittersweet Chocolate and Pear Cake from Smitten Kitchen. I made a big batch of whipped cream thickened with some creme fraiche, and it was the perfect complement for the cake, which didn't have frosting. My husband may or may not have eaten a bowl of the leftover whipped cream by itself. I think whipped cream goes particularly well with fruit cakes, although it certainly also works with chocolate. And if you have some nice fruit, add some homemade whipped cream and you have a perfectly elegant dessert.

So that's the high-end route. But I am not ashamed to admit that I love whipped cream from a can almost as much as the real thing. I picked up a can as an impulse buy and it has made me so happy to have this baby in my fridge:

{photo credit: walmart.com}

Adding a dollop of whipped cream to my morning coffee, a bowl of ice cream, or a cup of hot chocolate just makes things feel extra-festive and delicious, and it's a pretty small indulgence, calorie-wise. It's good to be reminded that a simple pleasure resides in my grocer's dairy case!

Vegan Parmesan Cheese

By Kristie

I LOVE this parmesan cheese substitute, so do my two kids.

Parma Raw Parmesan Cheese Alternative is a fantastic substitute for the cheese you typically sprinkle on your pasta dishes, salads or other dishes that use parmesan. All of the ingredients are raw, kosher and gluten free. I'm rarely without the biggest container of this cheese substitute in my house.

Have you tried this or other parmesan cheese substitutes? What did you think of them?

{Image courtesy Veganessentials.com}

Dill Pickle Meatloaf: A Tale of Disaster and Redemption

by Caitlin

So, there was an earthquake here yesterday. You may have heard. 

And now there's a hurricane headed our way. Maybe you've heard this too. 

Both of these reminded me of a little adventure we had here back in February of 2010. Two blizzards in one week. Maybe you've also heard about that.

(If you think I can't pull a post or two about food out of a bunch of natural disasters you've got another thing coming.)

First of all, I was reminded of that snowy week recently when a friend of mine, whom I shall call Sheryl, mentioned the storms, which many had referred to as Snowpocalypse. I forget how it came up, but when it did Sheryl said "Snowcropolis." There was a pause. And then: 

Zach: 'Is that like a Greek snowstorm?'

Me: 'Oooh! Is that when there's piles of greek yogurt and feta three feet deep?!'

(I wish a merry Snowcroplis on all of your houses. And plenty of pita to go with it.)

Second of all, Zach and I were super lucky during that February week. We didn't lose power, and we had plenty of warning so our fridge was well stocked. Because DC was essentially shut down for an entire week (and two weekends), this meant that for nine days we were trapped inside our nice cozy house with a roaring fire and nothing to do but eat, cook, eat, watch movies, eat, and do some cleaning. My linen closet will never be that organized again.

NINE DAYS.

Sure we had went a little stir-crazy, but it was really like having the gift of time and we mostly enjoyed relaxing and getting caught up on some things around the house. I could use another one of those weeks, if we're being honest. (Of course, again, we had power & heat, are not elderly, ill, or infirm. Or trapped at home with toddlers. Or teenagers.)

I tried a lot of recipes that week, and was also sure to make one of my all-time favorites: This Dill Pickle Meatloaf. It's a recipe I once stumbled across when looking for a regular ole meatloaf recipe, and it was so good that no other kind of meatloaf has been made in this house since. 

Photo credit http://dkscooks.wordpress.com

Listen, I know it doesn't sound that great. I know it doesn't LOOK that great. But behind my pumpkin lasagna, it's the recipe I give out most and I've never heard any complaints or even a "Meh."

And so, allow me to paint you a bit of a picture. 

It's been snowing for days. Zach and I have been trapped in the house for close to a week. While we're still enjoying it and making the most of it, these are desperate times. We may or may not be showered. We have found the end of the internet and watched all the movies on Demand that are worth paying $4.99 or less for. We've cleaned and organized everything that can be cleaned and organized. We don't even know what day it is any more. (No, literally. We lost track of the days.)

And the food. Oh the food. I made hermits. Zach made tacos. He made pizza. One night he even got the itch and made a cake at 9pm. (Most of which we brought over to the neighbors because COME ON.) He taught me how to make real bread, with yeast and everything. And, as I mentioned, I made the meatloaf. 

Later that week Zach decided to make two kinds of paninis with leftover meatloaf, and some leftover chicken. 

I'm going to stop here for a moment and let you in on a secret: The plural of panini is not really paninis. It's panenis. But somewhere along the way Paninis paid a marketing guy to tell them that Panenis wasn't going to fly, and here we are. True story. (Or not.)

So! It was snowing and we were trapped and bored and we wanted hot, delicious sandwiches. So Zach made a buffalo chicken panini with sliced chicken breast, buffalo sauce, and blue cheese on that homemade bread. FANTASTIC. He also took some of the leftover dill pickle meatloaf, made some more of the sauce that goes on top before you bake it (which is ketchup, pickles, and some other stuff), added it to the meatloaf, put it on the bread with some cheese, and griddled. 

That panini was heavenly. We sat on the couch, in front of the tv (I mean, civilization is totally overrated at that point, why bother with the table), and just MARVELED. 

We could NOT get over how good that sandwich was. It was hot, melty, sour, sweet, beefy, creamy, crispy. And such a strange combination! Beef, hot pickles! Melty cheese, ketchupy sauce! Why has no one thought of this! It's so ODD but so DELICIOUS! We can make a million dollars off of this strange sandwich!

Except.

Well.

Someone did invent this sandwich.

It is called the cheeseburger. 

And that's what happens when you're trapped inside your own house for 9 days. We were basically delirious. The end. 

(But seriously, go make that meatloaf.)

Have you ever "invented" something? What's the craziest meatloaf you've ever heard of?

The Ultimate Vegan Queso

By Kristie

Oh queso. It's the best thing ever, don't you agree? Before I gave up most dairy I ate my fair share of that plasticy yellow "cheese" in the foil packaging that's shelf stable for a thousand years. That stuff is so nasty for you but tastes so good. I've also eaten a ton of queso at many a Mexican restaurant, yummy.

A lot of people saw they'd never EVER be able to give up cheese but I'm here to tell you that this queso might make it a touch easier if you were considering going vegan, lowering your dairy consumption or if you're simply allergic to dairy. Nacho Mom's queso is divine. I swear.

 

The other day I made Frito Pie (veg chili, Frito chips and queso) using this vegan queso and I basically licked my plate clean it was so good. I've also spread a tortilla with this queso, top with roasted veggies and tempeh for a tasty burrito. If you check out the Nacho Mom's website you'll see a list of a zillion uses for their queso. I never thought of using it for a chili cheese dog or a soft pretzel dip!

Besides being dairy-free this queso is ridiculously good for you (read: not made from plastics and/or ingredients you can't pronounce). An entire jar contains only 160 calories and these jars are a great size (16 oz). Let's look at the ingredients, shall we:

Ultimate Vegan Queso:

Ingredients: tomatoes, water, nutritional yeast, unbleached flour, green chiles, paprika, salt, garlic, citric acid (a natural preservative), spices

Fire Roasted Queso (Gluten free):

Ingredients: water, tomatoes, gluten-free rice flour, nutritional yeast, green chiles, gluten-free tapioca flour, chipotle, spices, salt, natural citric acid, natural corn-free xanthan, natural guar powder

 

Seriously, what's not to love? You should try this vegan queso and let me know what you think.

{Images from FatGoblin.com}

Homemade Hamburger Relish

by Jen L.

Jarred relish has always kind of grossed me out, probably because a lot of it is sweet. I like sweet pickles just fine, but when I think of something I want to spread on my hamburger or hot dog, I want something savory and maybe even a little tart. 

My husband and I like to make burgers or dawgs, as we call them here in the deep south, about once a week during the summer for an easy dinner or weekend lunch, and we are constantly experimenting with ways to give these "regular" foods a little pizazz. This week, my husband suddenly began to throw things into the food processor and what emerged was a delicious, tangy, savory, colorful relish that we ate atop hamburgers.

As delicious as it was on the hamburgers, my husband said, and I agree, "I'll bet that would be bleedin' AWESOME on a hot dog."  So there ya have it.

HOMEMADE HAMBURGER RELISH

• 1/2 cup hamburger dill chip pickles
• 1 heaping tablespoon minced garlic
• 1/2 cup chopped onion
• dash rice wine vinegar

Blend all ingredients in a food processor until roughly chopped into small pieces.  Spread upon your burger or hot dog. Enjoy!

Reader Help: Homemade Salad Dressing Recipe

By Kristin

Readers, I need your help! Last week I decided that I MUST start making my own salad dressing. And then I realized "but how, how, how does one do that?"

Here's my thing: I'm trying to eat healthier and I would like something that isn't loaded in fats and oil. But how do you make, say, a vinagrette healthier? More vinegar and spices? Less oil? More healthy oils like olive oil over vegetable oil?

Do any of you make your own dressings? Any recipes? Any tips?

{Photo credit: http://www.madeindesign.co.uk/}

Biscoff Spread: An Awesome Alternative To Peanut Butter

By Kristie

STOP THE PRESSES PEOPLE. I have discovered a delicious alternative to peanut butter.

Wait. Back up.

Technically, I didn't discover this, I just happened to try a sample at my nearest high-end grocery store and proceeded to stock up because this stuff is likely my newest addiction.

Have you head of Biscoff cookies? This spread is made from these cookies.

 
Biscoff spread is a tasty, sweet, creamy spread that you can use in place of peanut butter in a sandwich, as a dip for fresh fruit or crackers or just eat it straight from the jar. My love and I dipped crackers in the jar yesterday repeatedly and exclaimed how Lovely! and Yummy! and Excellent! this stuff is. I'm daydreaming about it right now.

I had never heard of this product before, have you heard of it or had it?

What to do with Rhubarb

by Elissa

I was thrilled when I saw stalks of rhubarb at my farmer's market last week.

{photo credit: ifood.tv}

I don't think I tasted rhubarb for the first time until I was in my twenties, but I was instantly hooked on the sweet-tart flavor. And the fact that it's one of the few early spring crops makes it even more special.

So what are the best things to do with rhubarb? Although rhubarb and strawberry is a classic combination (for good reason), I actually love rhubarb on its own (with something to sweeten it up, of course--if you want to know the real meaning of sour, taste a piece of raw rhubarb!).

Over the weekend I made a batch of rhubarb compote, which I've adapted from Suzanne Goin's Sunday Suppers at Lucques. It's an awesome cookbook, but you can tell that the recipes came from a restaurant rather than a home cook! It combines rhubarb with caramelized sugar and vanilla for delicious results. I served it on top of vanilla ice cream for dessert, but I also love it mixed into plain yogurt for breakfast.

Rhubarb Compote

adapted from Sunday Suppers at Lucques by Suzanne Goin

1 lb. rhubarb
1/2 cup sugar
1/2 vanilla bean
1/4 cup white wine
3/4 teaspoon cornstarch

Slice the rhubarb into 1/2 inch pieces. Put the sugar into a saucepan. Split the vanilla bean and scrape the seeds into the sugar using a sharp knife; throw the vanilla pod in as well. Add 2 Tb. water and turn on heat to medium. Don't stir the mixture, just swirl the pan every few minutes to get everything combined. After a few minutes the water will have boiled off and the sugar will begin to caramelize. When the sugar is a golden brown, add the white wine and half the sliced rhubarb. Everything will boil up and the caramel will seize, but just keep stirring and the mixture will calm down after a minute or two.  Continue stirring until the caramel has dissolved and the rhubarb is starting to break down. Add the remaining rhubarb and 1/2 cup water, and let simmer for 5 more minutes. Mix the cornstarch with 1 Tb. water in a small bowl and add it to the compote, keep stirring until it thickens a bit. Refrigerate until ready to serve.

Looking for more rhubarb ideas? For another great recipe that features rhubarb on its own, try this rhubarb fool recipe adapted from Cooks Illustrated. And my favorite strawberry rhubarb recipe is this strawberry rhubarb crumble recipe.

Delicious Dip: Mrs. Renfro's Black Bean Salsa

By Jennie

I picked up Mrs. Renfro's black bean salsa on a whim at the grocery store the other day. We were out of salsa, and it's something I eat often enough for a snack or a topping, and I spotted this and tossed it in the cart. (Grocery shopping with a toddler: buy first, think later.)

I poured a little bowl, piled some tortilla chips next to it, and expected it to be tasty but not blow-me-away or anything but it WAS SO GOOD.

I've had it for lunch twice since then, and as the site suggests, I think it would be great poured over a baked potato, too.

{Photo courtesy of RenfroFoods.com}

It's packaged in Fort Worth (where I live) but, hey!, you can order online. (Flat shipping rate of $7!) Or, you could always come visit me and take some home instead. Yes, do that.