Steak (or I learn a valuable lesson) - Recipe # 98

The next ¨recipe¨ barely counts as a recipe, as it is more like basic cooking instructions given to Trent by his mom when we first got together. I rarely make steak, in part because I am terrified of over- or under-cooking. So this time, I decided to make use of our handy-dandy oven thermometer. Knowing the interior temperature of the meat would surely prevent any errors. Sadly, I had not made the connection that the broiler might be dangerous to the poor little thermometer. I glanced over to see that it read 345 degrees (at least 200 degrees hotter than I wanted the interior of my meat) and quickly yanked open the oven only to see a small orange flame on the wire of the temperature gauge. I removed it and kept a true fire from starting, but sadly it no longer worked. And I ended up with steak a little rarer than I would have liked. Fortunately, there is a happy ending. I just received my replacement probe in the mail (hooray for the internets!) and will be testing it out on a couple of the last recipes of the challenge.

Steak

Buy 4 oz. to 1 lb. per person depending on waste (fat and bone). Use porterhouse, T-bone, tenderloin, New York, rib-eye, *minute, *sirloin. (* less tender, less expensive)

Trim fat, slash edges of any remaining fat to prevent curling when cooking.

Set oven and temp. to broil (550 - leave door open). Place meat on broiler pan so top of 1 in. steak is 2-3 in. from heat, place thicker steak lower. Outside grill -- put meat about 4 in. from hot coals.

Broil till brown on both sides, turning only once. Check for doneness by cutting slit in thickest part of meat or next to bone. Medium is pink in the center. Will take 15 to 30 min. depending on size, thickness, and personal choice. First side takes longer and outdoor grilling is usually a little quicker.

Season after cooking.

Golden Potatoes - Recipe #97

Funny how long it took me to make this classic Thanksgiving dish from Trent's mom. I think the sheer amounts scared me off. Fortunately, I am perfectly fine with halving or quartering a recipe, as I did here. I just can't imagine how long it would take me and Trent to finish off 8 potatoes. Two is much more manageable for two people - and even still, we had some leftover. Very tasty, but dangerous to make too often, as I have very little resistance when it comes to cheesy potatoes.

Golden Potatoes

• 8 potatoes
• 1/2 cup butter or margarine, melted
• 2 cups grated cheddar cheese (I used extra-sharp)
• 1/2 cup chopped green onion
• 2 cups sour cream

Boil potatoes in skins, refrigerate overnight (I started this process at the same time I made my pickles and ribs), then peel, grate, salt and pepper them the next day. Toss lightly with rest of ingredients, place in casserole and bake for 45 minutes at 350 degrees. Can use more potatoes to make healthier, adding some skim milk if necessary, still good! Serves 8 to 10.

Variation: make with a combination of potatoes and sweet potatoes

Pumpkin Cheesecake Bars - Recipe #96

Last December, on my last day as Children's Services Coordinator, I attended our Public Services retreat at the Snohomish Library. By the end of the day, our brains hurt from all of the prioritizing and sticky notes. Fortunately, our stomachs were happy, as some wonderful souls brought along dessert. It was love at first bite for me with this Pumpkin Cheesecake Bar, which our Island district manager had found in a local church cookbook. I raved about it and a few days later, it showed up in a shotgun envelope at my new job. Since it was at the tale end of pumpkin season, I didn't end up making it right away, but with the end of the challenge drawing steadily closer (and the fall of the autumn leaves) I knew the time was drawing nigh.

Pumpkin Cheesecake Bars

• 1 c. flour
• 1/3 c. brown sugar
• 5 T. butter
• 1 (8 oz.) pkg. cream cheese, softened
• 3/4 c. sugar
• 1/2 c. canned pumpkin
• 2 eggs
• 1 1/2 tsp. cinnamon
• 1 tsp. allspice
• 1 tsp. vanilla

Combine flour and brown sugar and cut in butter to make a crumb mixture. Stir in nuts. Set aside 3/4 cup of mixture and press the rest into an 8 x 8-inch baking pan. Bake at 350 degrees for 15 minutes. Cool Slightly. Combine cream cheese, sugar, pumpkin, eggs and spices. Blend until smooth. Pour over baked crust. Sprinkle remaining crumb mixture over pumpkin. Bake at 350 deg. for 30-35 minuts. Cut into bars 2 x 1 1/2 inches. Makes about 24.

Ribs - Recipe #95

My father's first job was at the Chuckwagon BBQ on Aurora. He was at the Wallingford Boys Club (before they added ¨and Girls¨ to the name) when they came to post the job. While he was younger than the other teens, he got the job by being the only one there that day - apparently there was a field trip that everyone else had gone on. My dad loves to cook and in some ways I wonder if his work life would have been more fulfilling if he'd stayed in the restaurant business. Even now, I can see him opening up a little food truck called Papa's that serves up home-cookin'. He insists that he wouldn't want to obligated to cook every day, but if we opened up a food truck, he'd come by every once in a while with special treats. But I digress...

It was at the Chuckwagon that he learned this recipe for ribs, one of my childhood favorites. The recipe makes enough for a short-order crowd, so he advises dividing it by 10.

So after making a few recipes from Trent's family, it was time to move on to some of my own. I almost made this for a friend's birthday party ¨rib-off¨ back in April. However, since I had to work the day of, I was unable to find the time to do them right - which is a shame, because I think these may just have taken the top prize.

Tabasco sauce (a couple of shakes)
some garlic (powder or fresh)
10 lb. can tomato puree
10 lb can tomatoes
1/2 10 lb. can water
tomato scraps
large onion, diced
7 T. mustard powder
2 T. chili powder
4 T. pepper
4 T. fennel seed
3 c. Worcestershire sauce
3 c. soy sauce
1 1/2 c. vinegar
(salt if desired)
4-12 slabs of ribs

Bake at 350 degrees for 3 1/2 hours or until the bones pull out(I made it at the same time as my pickles so that I could limit my babysitting kitchen ingredients to just 1 day)

Traditionally served with garlic bread, corn on the cob and/or baked potatoes. Serve the leftover sauce on burgers for a delicious Chuckwagon barbecue burger.

Zucchini Pickles - Recipe #94

I've often longed to be the kind of person who ¨puts up¨ summer's bounty, making preserves and pickles, but other than a time or two helping my mom and next door neighbor make blackberry jam years ago or helping my grandma cut up pears, I've never followed through. In part, I'm reluctant to purchase canning equipment that will take up space. I'm also mildly fearful of botulism. I have a good friend who swears by refrigerator pickles though and this recipe, made by Trent's aunt Norma on the occasion of his parents' bridal shower, looked to be adaptable.

Trent is not a fan of fresh zucchini, so I figured that I may have to eat this jar of pickles alone. However, in the magic process of pickling, zucchini no longer has its trademark taste or texture. The verdict: ¨they taste like pickles¨ (and fortunately, the sweet pickles that his family loves, rather than dills).

This is a great recipe to make on a lazy day close to home, as there is plenty of time spent letting them ¨stand¨. I made a half batch, mostly because my CSA share delivered 1 lb. of zucchini the previous week, as well as only having one small onion left.

Zucchini Pickles

• 2 lbs. zucchini
• 2 small onions
• 1/4 c. salt
• 2 c. white vinegar
• 2 c. sugar
• 1 tsp. tumeric
• 1 tsp. celery seed
• 1 tsp. mustard seed

Washin zucchini and cut into thin slices. Peel and slice onions. Cover vegetables with water and add salt. Let stand for 2 hrs., then drain thoroughly. Bring remaining ingredients to a boil and pour over vegetables. Let stand for 2 hours, then bring everything to a boil for 5 minutes. Pack in hot, sterilized jars and seal (or worry a little less about proper sealing technique if you plan to eat immediately as we are doing). Makes about 3 pints.

Beef Stroganoff - Recipe #93

Well, the heat of summer has disappeared and with it, my desire to spend hours in the kitchen has returned. Since I gave myself just one year to finish my Loose Recipe Challenge and my first recipe was made on October 16 I have just two weeks to finish 13 new recipes. I have full confidence that I can pull it off, though it may mean that friends and family will have to pull together to help eat the dessert because I don't think Trent and I can handle it alone.

I started back up again in earnest last week, making six recipes between Thursday and Sunday (the 13 recipes don't include these). First up was Trent's mom's beef stroganoff recipe, given to him back when we first started dating - one of the first recipes that he cooked for me. Trent's comment, ¨it taste's like the food I grew up with.¨ Exactly the effect one would hope for...

2 servings
Cut 1/2 to 1 lb. steak into bite-sized pieces (I used the smaller amount of meat). With less tender meat, cut very thin strips. Partially frozen meat is easiest to cut (I've always known this, but don't usually follow the advice. This time I did and it made everything so much easier). Brown meat in skillet over med. heat in 1-2 T oil or butter.

(start rice now if making)

Wash and quarter 1/4 to 1/2 lb. mushrooms (I used the greater amount of mushrooms). Remove outer layer and dice 1/2 yellow onion. Cook over med. heat in 1-2 T. oil or butter until done (about 10 min.) Or add 1 can mushrooms, drained, and 2 t. dried onion.

Add 1/2 can beef broth, 1 T catsup and 1/2 t. salt to meat and vegetables. (start noodles now if making). Simmer covered for 10 min. Or add extra water to compensate for escaping steam if not covered.

Mix a little cold water or broth with 2 T flour, then stir into hot meat mixture. Boil, stirring constantly for 1 min. until it thickens.

Add 2-3 T sour cream. Do not boil. For more sauce, add more sour cream (and calories). Serve over hot noodles or rice.

Thursday Thought

¨You do not need anyone's permission to live a creative life.¨

Big Magic: Creative Living Beyond Fear by Elizabeth Gilbert

I just started reading Elizabeth Gilbert's (of Eat, Pray, Love fame) new book on creativity and already I'm inspired. I've always felt like I'm not really creative - that I don't do anything new or innovative. But as a human, I am drawn to creative acts - knitting, writing/blogging, cooking - bringing something from nothing.

Another of her ideas that I am especially drawn to is the idea that artists are not genius, they possess genius or are visited by a spark. No one reaches perfection every time they put pen to paper or paint to canvas - but if you don't try, you'll never have the opportunity to showcase genius, should it decide to appear.