02.28.09
Going Dutch (ovens)
I need a Dutch oven. I had one, a cast iron one, but a kind friend who was helping me out when my knee was broken left water in the bottom of it. (She was trying to soak some of the bits out of it.)
So this story and recipe that posted yesterday on the Food Page of GazetteOnline has me thinking. What kind of Dutch Ovens to people have? How often do they use it? What is their favorite recipes?
I made a lot of stew before hauling that sucker to the dump. But braising seems to be the next big thing. Drop me a note, let me know what kind of Dutch oven you have (yes, I’m using this blog as consumer research) and if you like it. And of course, let me know what you’re cooking in it.
02.27.09
Forkcast: La Ziz
La Ziz, which means ‘delicious’ in Arabic, is the feature restaurant for this month’s ‘Forkcast.’ It’s a perfect name for this establishment.
The menu describes the cabbage rolls as “steamed cabbage leaves stuffed with rice and beef. Cooked in a tomato-lemon broth.” The next sentence should be “remind yourself to eat slowly because they are so good you’ll want to savor them.”
The food at La Ziz is Mediterranean inspired. Don’t let that scare you. The owners and employees will gladly answer questions and let you try a sample.
Fun fact: the restaurant looked into getting a Web site but the addresses the wanted were all, um, not family-friendly.
La Ziz is located at 1057 N. Center Point Road in Hiawatha. (319) 294-9570.
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02.26.09
A good set of pots and pans
This woman is my hero. The Plain Dealer in Cleveland really did a heck of a job getting this woman to talk.
Four teenage punks tried to rob Ellen Basinski who was home alone. They didn’t count on her being feisty and having a pan nearby. Thankfully she wasn’t injured. Watch the video, it’s fantastic.
Kudos to Emeril for sending her new pans. (The pan she used to defend herself was taken into evidence.)
Reduced chili recipe
As promised, here is the Bubba Lou Tiki Bar Chili recipe reduced by a third. If you see mistakes, let me know, I’ll fix them. It’s been me and a calculator with my conversion charts. My elementary school math teacher would be proud.
Bubba Lou Tiki Bar Chili
Amount: About 1 gallon
In an 6-quart roaster, add the water, then the green peppers, onions, spaghetti sauce, stewed tomatoes, tomato puree, tomato sauce, crushed tomatoes, pizza sauce, barbecue sauce. Stir together.
After mixed, add the Fowler’s 2-Alarm Chili Mix, chili powder, Worcestershire sauce, Italian seasoning, Tabasco, beer, ground beef, ham, pepperoni, roast beef, kidney beans with gravy.
Cook in roaster until vegetables are soft.
Kitchen talk: Hollandaise sauce
hollandaise, originally uploaded by gazettefood.
This week in the “Kitchen Talk” video at Gazette OnlineChef David Horsfield demonstrates how to make hollandaise sauce. (And to the Tweeps out there who want a reduced winning chili recipe, it’ll be up later today.)
Believe it or not, it’s easier than you think. Making hollandaise sauce just requires you to pay attention.
To clarify butter, melt unsalted butter over low heat. Do not stir. Allow the butter to simmer for 10 to 15 minutes. Strain the mixture.
Hollandaise Sauce
Servings: 10
Ground white pepper, to tasteCombine the peppercorns, vinegar and water in a small saucepan and reduce the liquid by half.
Place the egg yolks in a stainless-steel bowl. Strain the vinegar and pepper reduction through a fine sieve onto the yolks.
Place the bowl over a double broiler, whipping the mixture continuously with a fine wire whisk. As the yolks cook, the mixture will thicken.
When the mixture is thick enough to leave a trail across the surface (drizzle a figure eight on the surface when the whisk is drawn away), remove the bowl from the double broiler. Do not allow the yolks to scramble or lump.
Whisk in half of the lemon juice to stop the yolks from cooking.
Begin to add the warm clarified butter to the yolk mixture, a few drops at a time, while constantly whisking the mixture, to form an emulsion.
Once the emulsion is started, the butter may be added more quickly. Continue until all the butter is incorporated.
(Consistency may be adjusted with warm water or lemon juice if the emulsion becomes too thick. Lemon juice, however, will adjust the flavor.)
Once all the butter has been added, taste and season lightly with salt and pepper. You also can adjust the flavor with some lemon juice.
If the sauce is lumpy, strain through a cheese cloth.
Nutrition: Per serving (excluding unknown items): 12 calories, 1 g fat (73.4 percent calories from fat), 1 g protein, trace carbohydrate, 0 g dietary fiber, 43 mg cholesterol, 2 mg sodium
02.24.09
Fish facts
It’s Lent, it’s fish time. Check out today’s Accent section in The Gazette to see the great design Michelle did. Or read the story here.
For extra fish facts, check out these videos from the Kitchen Talk series filmed at Kirkwood Community College’s Culinarty Arts Kitchen. Chef David Horsfield takes us through the fish basics.
Those videos are in the story at the site.
02.23.09
Sweet with heat
Eating 25 cups of chili was difficult, but judges at the ninth Blues ‘n’ Buffett Chili Challenge were up for the job.
The competition is held annually between the Linn County Blues Society and the Isle of Iowa Parrot Head Club, each donating proceeds to a charity of its choice. The Blues Society donated to the H.D. Youth Center, and the Parrot Heads gave to the Boys & Girls Club of Cedar Rapids.
This year’s judges chose the chili made by Keith Wright, Lou Ann Anderson and Kim Staab of the Isle of Iowa Parrot Head Club. Wright sent along the recipe, which originally came from Anderson’s sister, Mary Wignall of Lakeville, Minn.
Wright notes this recipe filled the roaster because they needed a large amount for the contest, so it’s about three gallons of chili. Wright also made the chili the weekend before the contest and froze it.
Bubba Lou Tiki Bar Chili
Amount: About 3 gallons
In an 18-quart roaster, add the water, then the green peppers, onions, spaghetti sauce, stewed tomatoes, tomato puree, tomato sauce, crushed tomatoes, pizza sauce, barbecue sauce. Stir together.
After mixed, add the Fowler’s 2-Alarm Chili Mix, chili powder, Worcestershire sauce, Italian seasoning, Tabasco, beer, ground beef, ham, pepperoni, roast beef, kidney beans with gravy.
Cook in roaster until vegetables are soft.
02.22.09
One for the books
Gazette Food Photo
The 9th Annual Blues ‘n’ Buffett Chili Challenge is over and it was delicous. The Parrot Head’s gave their money to The Boys & Girls Club of Cedar Rapids and the Linn county Blues Society donated their proceeds to the H.D. Youth Center.
I wasn’t sure if I was going to get through 25 cups of chili, but I did. There were some creative chefs out there that took all of us by surprise with some good chili. I tend to like my spicy with a sweet aftertaste and a thick consistency, but I was surprised that the ones I preferred did not have all of those qualities.
Gazette Food Photo - Kim Stabb & Lou Ann Anderson
Thanks to the Rollergirls of Cedar Rapids who were the waitresses. The crowd was huge – apparently one of the biggest crowds the event has had.
There were all sorts of crowd favorites, and I’ll get the pictures up over at Flickr as soon as possible. Participants decorated their booths and wore costumes. It was quite the event.
But the judge’s winner was Keith Wright, Lou Ann Anderson and Kim Staab of the Isle of Iowa Parrot Head Club. Keith said he’s send along the recipe in the next day or two. I’ll print it here and in the paper.
Next year is the contest’s 10th Anniversary. You should be there. No excuses. Hey, you might just win something at the silent auction. And it’s for charity. Eating for charity is always a good thing.
Come on, get some chili
I’m headed to the 9th Annual Blues & Buffett Chili Challenge at the Longbranch 90 Twixt Town Rd NE in Cedar Rapids, hope to see you there.
Check back later tonight and tomorrow for pictures and hopefully a recipe or two. (People who make good chili guard that recipe closely. With so much on the line, I can understand why.)
02.20.09
Chili for a cause
Gazette file photograph
This week has been stressful for everyone. Rising unemployment, worsing economy, more winter weather. The world is in the winter doldroms, and we want comfort food.
Chili is delicious and hits the spot on cold winter days. Here’s an opprotunity be around people, eat some good food and help The Boys and Girls Club of Cedar Rapids.
On Sunday, Feb. 22 (that’s this weekend), The Linn County Blues Society and the Isle of Iowa Parrot Head Club are having their 9th Annual Blues ‘n’ Buffett Chili Challenge at the Best Western Longbranch Hotel, 90 Twixt Town Rd. N.E.
Tickets are $6 in advance, $7 at the door unless you’re 65 and older, it’s $5. Children under seven are free. (That’s with a paid adult, but if you’re dropping little kids off at hotel, there are bigger issues to address than getting your kid a free meal.) Click on the links to the organizations (previous paragraph) and they’ll help you get tickets. I’ll be a judge, so come up and say hello.
Here is last year’s winning recipe just in time for the frightful weather we’re going to have tonight and tomorrow.
Willie’s World Class Green Chile (Verde)
(Bill Windauer’s award-winning chili, Amended by Steve Robe with the addition of the hominy)
In a large pan, pour a little corn oil and brown the pork shoulder. When finished, remove the pork shoulder to the simmering pot.
In the pan, sauté the onion, garlic and hominy, but don’t burn the garlic. Add the onion, garlic and hominy to the simmering pot, cover and cook for 4 hours, stirring occasionally.
When the chili is cooked down to desired thickness, add the sour cream. Serve over plain rice or flour tortillas. Add the squeeze of lime juice (optional).
