The curious case of cookies combined with carbonnade…

Beef Carbonnade w. Beer, Marmalade & Gingersnaps

A beef carbonnade made with marmalade and gingersnaps.

Have you been to Gourmandistan? It’s a land known for its food — a place where things are often cooked in duck fat, strange and unusual flavor combinations are discovered and pork is a prized beast. It’s also the inspiration for this post, as I continue to try out one recipe a month from some of my favorite blogs.

Many things that Steve and Michelle (the primary residents of Gourmandistan) cook intrigue me, but when it came time to pick one dish to make, I already had the winner in mind. The title for the original post with the recipe was so clever it gave me some serious blog-envy, but it was the ingredient list that solidified my decision.

Gourmandistan’s version of a beef carbonnade, adapted from a Daniel Boulud braising cookbook, includes the following: Chimay beer, beef, bacon, creme fraiche, orange marmalade and gingersnap cookie crumbs. It’s like a list of my favorite things!

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Turkey Tetrazzini: My favorite thing about Thanksgiving!

Turkey Tetrazzini

I know Thanksgiving has long since gone, but since I just finished eating the last of the re-purposed leftovers, I don’t feel like I’m too out of the loop posting a turkey recipe. After all, even though chicken tetrazzini doesn’t have the same ring, it will taste just as good so really this recipe shouldn’t be stuck as a once-a-year indulgence.

If you’re unfamiliar with tetrazzini, it’s a glorious combination of noodles, diced turkey meat and rich cheesy sauce. It would be wrong to simply call it a casserole, though it’s baked to golden perfection in much the same way. I think it’s the ingredients that elevate it — tetrazzini uses a good amount of Parmesan, half-and-half (or heavy cream) and Sherry, making the sauce undeniably delicious.

Since there are tons of recipes for tetrazzini, I always have a hard time remembering each year how I made it the year before. This year I decided to go right to the best source — my mom. Growing up I was fairly obsessed with tetrazzini. I would beg her to to make it and then hoard the leftovers for my school lunches. (And being a good mom I think she let me get away with it.)

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Time and Tsai’s Asian-Style Sloppy Joe Sliders

Asian Sloppy Joe Sliders

Ming Tsai’s Asian Sloppy Joe Sliders

Usually when I see a recipe in a magazine it can take me a while to get around to actually making it. I am routinely pulling things out of my recipe binder that are dated back as far as 2003. But some things just sound so good that I immediately head out to the store to buy the ingredients.

Such was the case with this dish, Ming Tsai’s Asian-Style Sloppy Joe Sliders, which were featured in the January issue of Food & Wine. I saw hoisin sauce, lime juice and ground pork and I was sold.

Apparently, Tsai’s mother used to make these for him when he was growing up and all of the kids at school would trade their lunches just to get one. I can totally buy this story because these beat the pants of any PB&J out there!

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Freezing Cold with a Chance of Split Pea Soup

Split Pea Soup with Ham

Split Pea Soup with Ham

As a kid, one of my favorite books was “Cloudy with a Chance of Meatballs.” For some reason I didn’t own a copy but a friend of mine did, and every time I would visit her house I would spend a good portion of time pouring over the pages. The illustrations were the best part — the one image I remember most vividly was where people dining in a roofless restaurant ran around catching hot dogs as they “rained” down from the sky.

Another part that has been stuck in my head since childhood was the rolling in of a split pea fog. I don’t recall ever eating split pea soup until much later in life — maybe even after high school or college — but I was always curious about it after reading that book. When I did finally try it (hesitantly I might add because the color is not so visually appealing) I was surprised at how tasty it was. Those little chunks of smokey salty ham with creamy pureed peas made for a wholly satisfying bowl of soup.

Ever since that initial tasting, I occasionally get a craving for split pea soup and it seems like I cook up a pot each winter around this time. It could be because post-Christmas is the only time I happen to have a ham bone laying around, or it could just be the fact that it is usually freezing cold outside and I get an urge for something warming.

Both of those things were true last weekend. Thankfully there is still no snow here in Portland, but the viciously cold wind is making my bike commute pure torture. Getting to sit down to a piping hot bowl of this goodness for lunch almost makes up for it. At the very least, its warmth helps thaw me out — from my head to my toes.

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A bone from a Nueskes spiral-sliced ham made this broth fantastically smokey

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Beer-Braised Beef: Helping to keep you warm this winter

Stout Braised Beef StewEven though it’s December, it’s still been fairly temperate in Portland. There was one day when I woke up to see a light dusting of snow, but for the most part it’s been a mellow winter. Which is pretty perfect as far as I’m concerned. As someone who bikes to work year-round, I am loving that when I go outside it still looks like autumn.

And while I haven’t been feeling the intense desire to hibernate, I still have had the usual cold-weather culinary urges — stews, soups and crockpots, oh my! I’m sure you all know the feeling, these are the things that get us through until spring. It seems so comforting to have a pot on the stove filled with chili or split pea soup.

So when I picked up a small chuck roast at the store, my first thought was beef stew. I usually make a pretty traditional version — mire poix, tomatoes and lots of woody herbs. However, I was feeling a little frisky and decided to try something different. Which is where this recipe for stout-braised beef comes in.

Now first let me assure you that I know cooking with alcohol is nothing innovative. I’ve been a dedicated believer in the power of beef and beer for quite some time. Perhaps it was the horseradish garnish that made this recipe so intriguing.

Which leads me on a slight tangent…As a kid, I thought horseradish sauce was the most disgusting thing ever. I’m sure it had nothing to do with the taste — I never got that far — it must have simply been the name. But my stepdad (a longtime horseradish lover) swore that some day I would discover its amazing and spicy deliciousness on my own. And, crazily enough, I did. I’m not certain of when it happened, but if you give me roast beef, my first instinct is to look for the “horsey sauce,” the hotter, the better.

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The Apple of my Eye: Applejack-Braised Chicken

Braised Chicken in Applejack

If I added up the amount of times I have used the word “Applejack” in recent posts, I’m sure it would be ridiculous. But it’s the season for deliciously boozy apple-flavored things. It’s called being festive!

So given my deep love for chicken, it only seemed natural to use both together in one fabulous dinner. I saw this recipe for chicken braised with apples, onions and Calvados in a recent issue of Food & Wine and it sounded perfect. I made it for the entree course of my harvest dinner party a few weeks ago, but I tried it out prior to the party to make sure it was sufficiently tasty.

I made it almost entirely as written though, as you  might have guessed from my first paragraph, I used Applejack instead of Calvados. While I’m sure Calvados would have been amazing in there, Applejack was certainly just as delicious. I also omitted the caraway because I think it is disgusting. It’s the spice that ruins “everything” bagels — the smallest amount in my food makes me angry. Since I had some fresh thyme and sage, I used them instead — they are two herbs that get along famously with apples so it seemed like a good addition.

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