bakerchef

April 7, 2019–So what do you do if you have ground meat? You make meatloaf or meatballs! I know you’re looking at the picture below and thinking, “But you already have pre-formed hamburger patties!” While that may be true, what I did not have were the hamburger buns to place said hamburger patties on so I decided to make a meatloaf instead. Besides hamburgers can be boring and wanted something that I could nosh on thru the week. And who says you can’t put meatloaf on a hamburger bun? I bought some ground bison, because why not and the patties were from the Dutch Country Farmers Market in Laurel, MD. I used a combination of recipes but based it off of one found in 15th edition of The Complete America’s Test Kitchen TV Show Cookbook. You may or may not have these ingredients in your pantry and refrigerator:

Ground meat; I used ground bison and ground beef
Shredded and frozen Monterey Jack cheese (moisture, richness, and assists in binding)
Chopped Onion Flakes
Chicken Stock (neutralizes the flavor of the meat and provides moisture)
Teriyaki sauce
Salt
Pepper
Parsley flakes
Eggs
Sea salt crackers (texture)
Dijon mustard
Paprika
Garlic Powder
Tomato paste
Thyme
Celery Salt
Oregano
Powdered Gelatin (texture and “sliceability”)

For the sauce:
Ketchup
Cider vinegar
Light brown sugar
Hot sauce
Ground coriander

ATK want you to make a freeform loaf pan. This was pretty intensive because you had too poke individual holes in a 10″ x 6″ piece foil place on top of a cooling rack placed inside of a baking sheet. The holes ensured the meatloaf didn’t sit in owns liquid while it cooked. The oven is set to 375 degrees and the foil is sprayed with cooking spray.

Since I used dried ingredients instead of fresh I did not have to sauté the onion, garlic, celery, thyme, and paprika. Instead, I simply whisked the chicken broth with the eggs. Added the gelatin followed by the crackers, parsley, teriyaki sauce, mustard, salt, pepper, and the above mentioned dry ingredients. I then crumbled the frozen cheese and added it to the mixture. Once everything was well combined I added the ground meats and mixed gently by hand. I transferred the mixture to the foil sheet then formed it into a rectangle shape. The entire thing was baked until it reaches 135 degrees; finally got to use my oven thermometer!

While the meat was cooking I made the sauce. Simply combine all of the ingredients in a sauce pan and heat until thick. Once the meat is done spread half of the glaze on it and broil until it bubbles. Remove the meatloaf and spread the remaining glaze on it. Allow to cool before slicing.

I made some extra sauce to spread over individual slices. Yum!

March 9, 2019–This is another one of the recipes that I tried when I was doing the Keto diet. As with most of the recipes I don’t understand why I wasn’t eating kept before. The gist of the recipe came from the I Breathe, I’m Hungry website. You may have to buy a few items but most should be in your pantry.

• 2.5 – 3 lb boneless chuck roast
• 1/2 cup salsa verde
• 1/2 cup canned chopped green chilis
• 1 cup diced tomatoes
• 2 Tbsp dried onion flakes
• 1 tsp garlic powder
• 1/2 cup red and yellow peppers cut into strips
• 1 tsp salt
• 2 Tbsp ground cumin
• 1 Tbsp ground coriander
• 1 tsp dried oregano
• 1 Tbsp chili powder
• 1/2 tsp black pepper
• 2 Tbsp apple cider vinegar

Generously season the roast with salt and pepper. If your crock pot doesn’t have the ability to sear meat like my ALL-CLAD 7Qt. Gourmet Slow Cooker with In-Pot Browning function, you will need to sear the meat in a hot skillet until browned on all sides.

Add the salsa verde, chilis, and tomatoes to the crock pot/skillet that you seared the meat in. Deglaze and bring to a boil. If you seared in your crock pot then put the meat in salsa mixture. If you seared in a skillet, put the meat in the crock pot then pour the salsa mixture over the meat in the crock pot.

Add the onion flakes, garlic, peppers, salt, cumin, coriander, oregano, chili powder, black pepper, and apple cider vinegar and stir.

Cook for 4 hours on high or 6 hours on low until the meat is tender. Shred the meat with two forks, incorporating it with the salsa. Serve with your choice of toppings – cilantro, guacamole, chopped tomatoes, shredded cheese, sour cream, etc. It is a little too wet to put in a taco or burrito so I just put it in a big bowl with some toppings and eat it with tortilla chips. Sometimes I’m lazy so I just eat it with a spoon 🙂

February 3, 2019–Leave it to Ina Garten to take simple ingredients and make an amazing dish. The first time I made this dish was probably in 2006. YMDT and I were watching an episode of Barefoot Contessa. We both thought, “Hmm, that looks interesting,” especially when she added the nutmeg. I’ve easily made this dish over a dozen times. Every time someone new tries it they immediately want the recipe. Make sure you read all the directions before starting because you have to do multiple things at the same time in order for the dish to come together. The ingredients should be in your pantry:

• Kosher salt
• Good olive oil
• 9 lasagna noodles
• 4 cups whole milk
• 12 tablespoons (1 1/2 sticks) unsalted butter, divided
• 1/2 cup all-purpose flour
• 1 teaspoon freshly ground black pepper
• 1 teaspoon freshly ground nutmeg; I cheated with the bottle stuff this time 🙂
• 1 1/2 pounds Portobello mushrooms (about 18 large sliced mushrooms) (see comments in directions)
• 1 cup freshly ground Parmesan

Preheat the oven to 375 degrees F. Boil a large pot of water with enough salt so that it taste like the ocean. How does the ocean taste? Umm, I’m sure I’m not the only one that has accidentally taken in a mouth full of water while swimming?!?! Add the lasagna noodles (store bought, home made, or skip this step entirely if you’re using no cook noodles) and cook until al dente. Drain and set aside.

For the white sauce, bring the WHOLE milk to a simmer in a saucepan. I’ve tried using lower fat milk and it just doesn’t thicken up as well. Set aside. Melt 8 tablespoons of the butter in a large saucepan. Add the flour and cook for about a minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, until thick. Set aside off the heat.

The first time I made this I used the large portobello mushrooms. They required too much prep work so I have since switched to the pre-sliced baby bellas. On occasion, I’ve also added other types of mushrooms into the mix. If using un-prepared mushrooms you will need to separate the mushroom stems from the caps and discard the stems or use them in a soup/broth, or even in this dish. Slice the caps to a size that you prefer. The original recipe says 1/4-inch thick, but this was too thick for my liking which is another reason I went with the pre-cut baby bellas. Once the mushrooms are prepped, heat 2 tablespoons of oil and 2 tablespoons of the butter in a large saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.

To assemble the lasagna, spread some of the white sauce in the bottom of an 8 by 12 by 2-inch baking dish.

Arrange a layer of noodles on top, then more sauce, then 1/2 of the mushrooms, and 1/4 cup grated Parmesan.

Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan. Bake the lasagna until the top is browned and the sauce is bubbly and hot.

Allow to sit at room temperature for 15 minutes and serve hot with some freshly grate Parmesan cheese and basil chiffonade .

January 20, 2019–Living in the hot weather climates of Miami and GTMO for the past 4 years ended my desire to make soups–this was quickly changed during my first winter in the MDV. This dish was recommended by an office mate when I told him that I was making Tom Kha Gai on the weekend. After a little research I found a recipe in an issue of one of my Bon Appétit magazines. For the Khao Soi Paste:

• 4 large dried New Mexico or guajillo chiles, stemmed, halved, seeded
• 2 medium shallots, halved
• 8 garlic cloves
• 1 2″ piece ginger, peeled, sliced
• 1/4 cup chopped cilantro stems
• 1 tablespoon ground coriander
• 1 tablespoon ground turmeric
• 1 teaspoon curry powder

For the soup:

• 2 tablespoons vegetable oil
• 2 14-oz. cans unsweetened coconut milk
• 2 cups low-sodium chicken broth
• 1 1/2 lb skinless, boneless chicken thighs, halved lengthwise
• 1 pound Chinese egg noodles
• 3 tablespoons (or more) fish sauce (such as nam pla or nuoc nam)
• 1 tablespoon (packed) palm sugar or light brown sugar
• Kosher salt
• Sliced red onion, bean sprouts, cilantro sprigs, crispy fried onions or shallots, chili oil, and lime wedges (for serving)

You first need to soften the chiles by soaking them boiling water for about 30 minutes. Once they are soft, remove them to a food processor (reserving soaking liquid) and purée with the shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder, and 2 tablespoons of the soaking liquid. Continue to add soaking liquid a little at a time until smooth. Once you have the correct consistency, heat oil in a large heavy pot over medium heat. Add khao soi paste and stirring constantly, until slightly darkened, 4–6 minutes.

Add coconut milk and broth.

Bring to a boil then add the chicken. Reduce heat and simmer until chicken is fork-tender, approximately 20–25 minutes. Transfer chicken to a plate. Once cooled, use two forks to shred the meat. Meanwhile, cook the noodles according to package directions.
Add chicken, 3 tablespoons of fish sauce, and sugar to soup. Season with salt or more fish sauce, if needed. Divide soup and noodles among bowls and serve with toppings.

Although this dish required more preparation than the Tom Kha Gai I have to say that it was delicious!! I’m already looking forward to next winter so that I can sit around the fireplace with a big bowl of Chicken Kho Soi and an ochoko, or two, of warm saki. Itadakimasu!

January 19, 2019–So I’ve made this a few times before but I have not put it in the blog. It is a gluten free option that is also good for you. The ingredients are pretty simple:

• 1 12-ounce bag of cauliflower rice or 3 cups of cauliflower florets, stems removed
• 1/4 teaspoon kosher salt
• 1/2 teaspoon dried basil 
• 1/2 teaspoon dried oregano 
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes 
• 1/4 cup, shredded mozzarella cheese 
• 1/4 cup, shredded Parmesan cheese 
• 1 egg
• 1/4 cup of homemade (see below) or store bought tomato sauce
  • 1 28-ounce can whole tomatoes, drained
  • 1 tablespoon extra-virgin olive oil
  • 2 medium garlic cloves, minced
  • 1 teaspoon red wine vinegar
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper

1. Preheat oven to 450 degrees F. If you’re using a pizza stone, put the stone in the oven so that it can heat to temperature before you will put the crust on it.
2. If using cauliflower rice skip to step 3 otherwise wash and dry cauliflower and pat it dry to remove extra liquid. Cut the cauliflower into florets and remove the majority of the stem. Pulse in a food processor until you create something resembling cauliflower snow.
3. Place the cauliflower in a microwave safe bowl and microwave for 4 minutes or until tender. Once the cauliflower has cooled put it in a tea towel and wring it out to remove water. There will be a lot of water so I recommend that you do this over the sink.
4. In a bowl, combine cauliflower, spices, and cheese. Add egg and combine to a “dough ball” using your hands. Place dough onto a piece of parchment paper sprayed with oil. Form the dough into a round pizza shape approximately 1/2 inch thick with no thin spots or overly thick spots. Take parchment paper and dough and move to pizza stone or pizza pan. Bake in oven for about 8-10 minutes until cauliflower is a light golden brown.

Remove pan and crust from oven and add sauce.

Add any toppings you like (ie. Cheese, sliced vegetables, meat, etc). Once the toppings are on your pizza, bake it in the oven for about 5-7 more minutes until cheese begins to bubble.

Allow to slightly cool, slice into servings, then enjoy.

For the sauce: Process all ingredients in the bowl of a food processor until smooth.  Transfer to a bowl and refrigerate until ready to use.  The sauce will yield more than needed for one pizza; extra sauce can be refrigerated for up to 1 week or frozen for up to 1 month.

Toppings: small diced red, yellow, and orange bell peppers, sliced kalamata olives, bacon pieces, and pepper jack cheese.  Recommend you cover ‘fragile’ herbs (ie. Basil) and vegetables with cheese so they do not burn. You can literally add whatever you want.