A Culinarians Retreat: What I Do When I'm Not Cooking, Writing Recipes and Adulting

 When I am not cooking and writing recipes and have the time, I am literally reading material of or pertaining to the culinary world.  I have subscriptions to various magazines including my favorite, Saveur, a fascinating publication covering cuisine from around the world, plus the latest  intel on kitchen gadgets, trends, food origins and much more! The photography is bananas!
I also have a penchant for books with names of food in the title. Just about  every book I purchase, if it isn't a cookbook, contains the name of a food item, for example I Loved, I Lost, I Ate Spaghetti by Guilia Melucci, an entertaining account of a woman searching for love and what she cooks along the way.

This is a lighthearted, laugh out loud book, you won't soon forget.





All or Nothing by Jesse Schenker is a page turning book about a once wayward chef, battling drug addiction and his journey to becoming a guy at the top his game.




The late great Anthony Bourdain left us so soon, but also with a bevy of stories and adventures via his many books and also one of my favorite shows, Parts
Unknown, I even watch it on my computer  before bed, when possible, to fall asleep with visions of travel and the uncharted places I can finally visit virtually, thanks to him.

I have many, many more, but these are a few examples, feel free to check them out!
When we go on vacations, daycations and staycations, I always have a book to read with me, hoping to steal away to grab a few minutes here and there to whet my literary palate.  Of the two books in the above caption, I chose to start reading the one pictured here with the coffee. The other is called Gold, Fame, Citrus. Coffee is my drink of choice when reading, any time of day or night, my "constant companion"!
I finally had time to start it at 5 in the morning, the last day of our vacation.  I am hooked already.  It is the perfect compliment to Bourdain's Kitchen Confidential, as it is an account of the restaurant industry through the eyes of a waiter! I've been both  the cook and the waiter, so these books are relevant and most interesting!  I'd love to get back into Waiter Rant, but our lawn is screaming 'I missed you, look how much I've grown, I'm a good lawn, reward me with a nice haircut' and my gardens never saw the rain we saw on vacation!

Hot Dog Hacker!

Nothing beats a smoky, grilled hotdog in the summertime, especially with a spoon or two of homemade chili.  Of course I include just about any combination of the usual suspects like mustard, ketchup, slaw, kraut, onions, you name it.  Problem is, sometimes we go a little overboard and we end up wearing more toppings than the hotdog. Enter the criss cross.  I find that when I score the hotdogs both ways, several things happen.  It will cook more quickly.  The surface area is increased, so there is more smoke forward flavor throughout.  More nooks and crannies make more opportunities to get some caramelization properties.  Most impotantly,  the cross hatches give the surface texture and the toppings something to hang on to.  I know right. The presentation is a bit more interesting with this effect also.  Next time you want to add a little pep in your hotdog step, score your hotdogs on the diagonal, then diagonal again from the other direction, careful not to cut all the way through. Grill as usual and enjoy the results.

The "OOH Chile" Blended Burger w/Truffled Peach and Jalapeno Aioli

This burger is BANANAS.I am proud of my creation, even though I didn't win the Bon Appetit Blended Burger Contest.  Now, I can share it with my readers!

RECIPE:

For Burger Blend:
24 oz. Western style Beef ribs, chilled and cut into 1/4 to 1/2 inch chunks
8 oz. Polska Kielbasa, skin removed and cut into 1/4 inch chunks
8 oz. BABY BELLA mushrooms, cleaned and cut into 1/4 inch chunks
1 tsp. nutritional yeast

For Assembly:
Fresh Butter Lettuce and Red Curly Lettuce
8 slices Pepper Jack 
8 slices Sharp Cheddar Cheese 
8 slices fresh tomato 
8 Brioche Buns
SPST (Salt and Pepper to Suit Taste)
I used Himalayan Pink Salt, fine grain

For Aioli: (can be made ahead)
1/2 c. Mayonnaise of choice 
1 small peach, de-seeded and grated
1/2 Jalapeño,cut lengthwise, seeds removed, 
grated, (more depending on preference) 
1 small clove garlic, pressed or finely minced
2 tsp. roughly chopped Parsley and Chives 
Zest of 1/2 Lemon  
1 tsp. lemon juice
Drizzle of Truffle oil or to taste
SPST (Salt and Pepper to Suit Taste)

Combine all ingredients in a small bowl and let flavors marry for several minutes or make ahead for more developed flavors. 

For Burgers:
In a medium bowl, toss meat and mushrooms together with the nutritional yeast.

Using a grinder attachment ( I used my meat grinder attachment for my Kitchen-aid, fitted with the small grind plate, but any grinder will do. 
Process the meat into a well mixed burger blend. Process only 1 time.
Form 8 patties.

Instructions:
Cook burgers over medium high heat using  a grill pan or on the grill for about 4 minutes per side.
Flip the burgers once, and continue until internal temperature reaches 160° or desired doneness.
Transfer to platter and let rest for several minutes while you assemble the rest of the burger. You may add the cheese slices now, a slice of each type per burger.

To assemble the burgers, start with lightly toasted bun, if desired.
Spread Aioli on top and bottom bun.
Add burger, tomato and lettuces.
Makes 8 Fantastic Blended Burgers!

When your tween age daughter likes something you make from scratch enough to request it for an upcoming workshop out of town, You've got yourself a winner!

Ending Discrimination: The Ugly Food Movement

We as consumers, naturally want the 'best' and 'most' for our buck, or at least what we perceive as such.  Now that is all fine and dandy as certain things go, for instance; we wouldn't pick up a loaf of sandwich bread that is already smooshed or a carton of eggs with cracked ones or even a box from the shelf, that has either a razor type slash or is slightly marred in any way.  

This of course is understandable, but sometimes this attitude makes certain very special produce a target to be forgotten.  We all love the perfectly round and bright tomato when picking our fruits.  We want to eat the rainbow and the colors to match. We want the stuff of legend and much falsity like the burgers and food scenes we see on television and in ads. We want the straight, perfect carrots like the ones Bugs Bunny always had.  The banana must be free of bruising and the pepper should sit upright when placed on the table.  You get the drift.   The 'ugly' produce is left in back or never even makes the cut when the buyer checks the crates or boxes.  Poor little veggies... "What's in a name? That which we call a rose, By any other name would smell as sweet."

Romeo and Juliet (II, ii, 1-2)

A simple truth, resonating from words, centuries past.  Let's give these loving morsels a chance, your carrot cakes,veggie medleys, casseroles and risottos will taste the same, if not better. Especially if you're going to cut it up anyway.   Better because we are doing a service to the energy it takes to grow produce.  Better because of the land usage and care the farmer, commercial or residential, has put into the finished product.  Better because the poverty levels in the United States are still rising. Children are hungry during the summer without school breakfasts and lunches to supplement.  

We are at the helm of  being some of the most wasteful consumers in the world.  We snub the ugly produce, while some long only for basic sustenance of a meal, that they didn't have to wait days for...

We must set aside the superficiality of our exacting standards, as far as food image is concerned. 

On a lighter note, the people in the know, myself included, are fine with the imperfect produce and are  able to cop these babies at a discount, saving upwards of 30  to 50% off, which for any economically savvy individual means lower food costs for the family. I think their design makes them special and unique, individuals among minions. Betterthaneverians. Not to mention the fun you can have guessing all the things it resembles. Thanks! And while you're at it, get on board and enjoy the bumpy, gnarled, Siamese twin looking ride! Be kind to the "Ugly" and "Imperfect" Produce and it will certainly be kind, delicious and money saving to you and for you! 

Stop Hating, Start Eating.  

Cheddar/Ranch, Spinach and Bacon Stuffed Meatloaf

Turn an ordinary meatloaf into an extraordinary one by adding some go- to favorites and  a little technique.  I find that a good way to get kids and adults alike to eat their veggies is to pair them with some of the usual suspects, cheese and bacon!.  Luckily, my girls are fans of veggies, so this recipe is just a fun way to include your meats and veg in the same bite!
I rolled this meatloaf so that the cheesy spinach mixture is present throughout and not all crammed into the same middle space.  Mixing the spinach, ranch seasoning and  helped to distribute the flavors of the spices and seasoning mix.  This recipe was created with lots of shortcuts for those extra busy days.
This recipe is great as leftovers and on sandwiches! Imagine a loaded bacon double cheeseburger with spinach instead of lettuce and you have is dish, hearty enough for a hard working mate or chic enough to be added to your recipe lineup for those extra special weeknight dinner days.  Substitutions where needed for your personal diet can be made accordingly. Makes enough for sandwiches or meals the next day.

Recipe:
2 1/2 lb. ground chuck
1 pkg. precooked bacon
1 lb. bag fresh spinach, excess stems removed
1/2  1 oz. pkg. ranch recipe mix
1 pkg. onion soup mix
1 8 oz. pkg. Cheddar cheese blend
2 cloves garlic, pressed or finely minced
Olive oil for drizzling
SPST (Salt and Pepper to Suit Taste)
Directions:
In a medium bowl, combine ground beef and onion soup mix, stirring in using a fork.
Place in fridge. This may be done ahead of time to marry flavors and hydrate the onions. Try to marinate for at least 15 minutes if possible.
In a medium sauce pan over medium high heat, drizzle pan with olive oil and add spinach.
The spinach may be added gradually as it wilts.
Add garlic, SPST and wilt the spinach, cooking out excess moisture. 
Remove from pan to cool slightly before use. This may be done ahead also.
Toss half of the ranch recipe packet with the bag of cheese.
When ready, heat oven to 375*F.
Using a cookie sheet, about "11x13", lined with plastic wrap and press the protein across as evenly as possible, end to end.  Make sure the plastic wrap extends from one side for several inches. THIS WILL MAKE YOUR MEATLOAF EASIER TO ROLL.
Lay strips of cooked bacon lengthwise along the protein.
Spread the spinach across the meat mixture and bacon.
Set aside about 2 tbsp. of the cheese blend for garnish for your meatloaf. 
Finish with the cheese blend.
Press the ingredients down slightly.
Starting from the side with extra plastic wrap, begin pulling it towards you and curving the meatloaf onto itself.  Begin rolling and pulling the plastic wrap off at the same time, as not to roll it into the meat roll.
Once rolled, place in baking vessel or on cookie sheet seam side down.
Bake for about 35 minutes or until internal temperature reaches 165*F and golden.
Add reserved cheese, more if desired and continue until cheese is melted and bubbly, about 3 minutes.
Let rest for several minutes before cutting.
Makes 10-12 serving sized slices.

For Betterthaneverians swap outs:
Use 1 tbsp. liquid aminos and 1 tsp. onion powder in place of onion soup mix.
Use reduced sodium ranch recipe mix.
Blend low fat sour cream, chopped chives, parsley, garlic powder and dill in place of ranch seasoning.
Use reduced fat cheese blend instead of full fat cheese.
Use lean ground chicken or turkey in place of ground chuck.

Strolling After Dark; A Post Dinner Memoir

Dinner is served. The preparatory chopping, measuring and 'eyeballing' has been done and the kitchen is down to only the low hum of the appliances, things are running smoothly.  The dishes you chose to present have been plated and consumed, the once shuffling, clanging and wiping of plates and sawing of the knives and scratching of forks has subsided, recognition for a job well done is in order.  Surprisingly, the kiddoes  helped to clear the table this time.  There were no send backs, no burns, re-fires, nothing was raw, no allergic reactions...feelings of jubilation from the pleased palates and faces mark the time and date, the menu.  Cleanup is winding down, leftovers have been properly cooled and stored, midnight snacking may ensue.  Foggy brain and food comas for some, a nice glass of red for others, some whisky. SHIFT DRINK!  Chit Chatter continues about the day's occurrences, who wore something hideous, talks of the next game, the annoying office coworker and let's not forget that new line cook that can't pull their weight, new job openings for the establishment imminent.  Alas, all's well that ends well. Nothing like a romantic stroll to burn a few calories and expedite the digestion process.  Some will feel sand squishing  between their toes, some the soft matte of the grass, others the cooling concrete, once scorching hot from the day's sun.  The breeze of the ocean with its briny mist is welcome to the exposed skin of faces, legs and arms.  Melodic Aromas of dinners still happening, cafes still teeming with patrons, and dinners of home cooks who arrived late, permeate the air, the show must go on.  The smell of fresh flowers and cut grass, gas fumes and something not quite so pleasant may wander through the air as well.  Satisfaction is abundant, everything from light reading, to a bar or night club, is in the near future for those at the finish line, sleep is also an option. All these things made possible because dinner has been served; in restaurants, bars, food trucks and home kitchens.  You have given the people what they wanted.  On the morrow, you will be ready to do it all over again; for the passion, for provisions or for the hell of it.  Either way, it's time to appreciate, good job.

Southern Fried Tofu

This recipe is a quick and easy way to serve up some smiles featuring tofu.  It makes a wonderful protein for a veggie laden sandwich or for dipping in marinara, they're a snacking sensation, packed with protein, calcium and iron.  I used extra firm tofu for this recipe.  I drained and wrapped the tofu in paper towels to expunge all the excess moisture from the exposed surfaces.
The texture of the protein is nice and crisp on the outside, but also not mushy in the interior.  There is actual 'bite'.  I double dipped these pieces in milk and breading to protect the tofu and add an extra layer of insulation and backbone so it would not be so limp.
I added the element of ranch via the seasoning package.  It's safe to say that many Americans, especially southerners are obsessed with ranch flavors.  I personally prefer Southwestern Ranch, which consists of combining barbeque sauce and ranch, plus a splash of heat via Sriracha for me!  Another splendid duo I adore is ranch and  Thai Chili Sauce, a great dipper for crunchy, fried snacks like Cauliflower Egg Rolls or Delectable Beef n' Zucchini Wontons, also Chipotle Chicken and Caramelized Onion Wontons.  Dippin' and Dining that's perfect for small gatherings and game days or just a day you feel like eating something tasty!
Recipe:
1 pkg. tofu, extra firm
2 tbsp. Dale's Steak Seasoning or to taste
Seasoned flour, such as A1
1/2 pkg. ranch seasoning
milk
oil for frying
SPST (Salt and Pepper to Suit Taste)
Directions:
Wrap tofu in several paper towels to absorb excess moisture on outside of tofu.
After several minutes, slice tofu carefully and evenly and lay slices on more paper towels.
Drizzle slices with Dale's.
Refrigerate for about 20 to 30 minutes, until ready to fry.  Meanwhile heat the oil.
Once oil reaches 375*F, you are ready to drop.
Toss in Seasoned flour, then dip in milk, then toss again and place in hot oil.
Cook in small batches until floating and golden, about 3 minutes.
Drain on paper towels and serve.

For a Betterthaneverians version of this recipe, use one or more of the following:
Use liquid Aminos or  Nutritional Yeast to marinate
Use a blend of Organic Coconut and Almond Flour to coat
Use a nut milk to dip
Add a blend of freshly fine chopped dill, parsley and chives in place of ranch seasoning mix.