Jalapeno-Cheddar Scones = Best Breakfast Sandwich Ever

The holidays are here again and just as they bring added joy to our everyday routines, they seem to bring a similar sweetness to the things we eat.  Pies,  yule logs, ginger snaps & cheesecakes are lurking around every corner.  And then there are holiday cookies, which are not just everywhere but seem to be the perfect homemade holiday gift. Not that there’s anything wrong with that.  I’ll take a luscious cheesecake or chewy snickerdoodle cookie any day, but what about everything else?

Not surprisingly when our office decided to hold a holiday pot luck last week, the sign up list was filled up with all things sugar.  As I perused the list, contemplating what to make I noticed the discrimination and concluded that I would be playing on behalf of Team Savory.   My holiday cookie recipes & gingerbread house would just have to wait their turn.

Ironically enough, my final contribution was a variation on a typically sweet item – the scone.  Except this one was speckled throughout with pockets of melted cheddar cheese and bits of spicy jalapeno.  It was creamy & moist and the consistency was so perfect you felt like an  scone scientist looking at all of the different layers after you broke it in half.

I found the recipe from Smitten Kitchen who states the recipe is adapted from Peter Oleyer at Calexico Carne Asada in Brooklyn, via NY Mag.  With little to no recipe tweaks on my end except a little extra cheddar and jalapeno for good measure, this recipe is incredible.  If my description above isn’t enough to convince you, please I beg, just make the darn scones for yourself.

Jalapeno-Cheddar Scones from Smitten Kitchen, adapted from Peter Oleyer at Calexico Carne Asada in Brooklyn, via NY Mag

makes 8 large scones

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons (1 stick or 4 ounces) cold butter, diced
1/2 cup heavy cream
3 eggs, divided
1/4 pound sharp Cheddar cheese, diced
2 small jalapeños pepper, minced (I wimped out and used only one only to find my scones entirely heat-free)

Preheat oven to 400°F. In a small skillet, melt 1/2 tablespoon of butter and sauté the jalapeños in it until soft, about two minutes. Let them cool, then place them in a small bowl with the cheddar cheese and coat them with one tablespoon of the flour. Combine the remaining flour with the baking powder and salt. Cut in the remaining butter with a pastry blender, fork or two knives, until the butter bits are pea sized.

Lightly whip two of the eggs and cream and add to the flour-butter mixture. Using a wooden spoon, fold mixture until it begins to come together. Add the cheddar-jalapeño mixture to the dough and mix until everything is incorporated.

Turn out the dough onto a well-floured surface and knead gently for less than one minute. Pat dough out to a 3/4- to 1-inch thickness and either cut into 8 triangles or the shape of your choice with a biscuit cutter. Make an egg wash by beating the remaining egg with a teaspoon of water. Brush the scones with egg wash and place on a parchment-lined (or well-oiled) baking sheet. Bake for 25 minutes or until golden brown.

Jalapeno-Cheddar Scones, Part II:  How to make an AWESOME breakfast sandwich

The holiday potluck turned out fantastic and to my surprise, the dessert table was not the largest spread there!  Take that sugar (I’ll see you again soon I’m sure, however).  The scones were also a big hit and at the end there were only a few leftover.  Now, usually scones are best to be eaten on the day they are made.  These bad boys however were quite moist and given the proper attention, I was positive they could be re-purposed over the weekend.

Sunday was the perfect day to find out.  A gloomy and lazy day from the start, brunch on the couch with a large pot of coffee seemed quite fitting.  I checked out the scones waiting patiently in my fridge and once I deemed them fit for service, came up with these Bacon, Egg and Cheese sandwiches on Jalapeno-Cheddar Scones.  And the surprise,  I paid homage to the season as well as the scone’s sweet roots by adding a bit of honey.  Sweet & savory, now that is truly the best of both worlds!

Bacon, Egg & Cheese Sandwich on Jalapeno-Cheddar Scones

2 eggs

4 slices bacon

Cheddar Cheese (or whatever you have on hand)

2 Jalapeno-Cheddar Scones (I made mine smaller than it says in the recipe above)

Honey

Butter

Slice scones, place in low oven until just toasted.  Cook bacon in a skillet until done to your liking.  Remove grease and melt butter over low-medium heat.  Fry eggs in skillet 2 minutes until just set.  Flip over and place cheddar cheese on top, cover with lid.  Cook another 2 minutes until cheese is soft and melted.

Spread bottom of scone with honey, place egg & cheese down and top with bacon and the scone top.

Enjoy!

And yes, this was deemed as the best breakfast sandwich ever as one happy guest stated.

The second sandwich was already eaten so pardon the crumbs!

Stuffed Potato Skins Frittata

Brunch is one of those meals that many people go out for because let’s face it, weekends are for relaxing.  Who would want to spend precious time preparing breakfast?

But in all honestly I love breakfast and when done correctly, I love do it at home brunch.  Especially with the holidays coming and houseguests likely to be invading your home, it is great to have some simple yet satisfying brunch tricks up your sleeve.

I spent this past weekend up in Rhode Island and relaxation was definitely my priority.  After a fabulous night complete with delicious dinner and lots of great wine by the fireplace, I rolled myself out of bed Sunday morning and realized it would be a perfect time to create this Stuffed Potato Skins Frittata which I was planning to enter into a Delish.com recipe contest.  Unfortunately, I couldn’t submit my recipe because there were problems with the site and of course I was very annoyed because this dish is definitely a winner!

This spin on a frittata takes a tailgating & football classic and turns it into something a little more breakfast appropriate.  And the added bonus – it’s so simple it leaves you plenty of time to continue relaxing.

Stuffed Potato Skins Frittata

Printable Version

5 medium thick slices bacon, cubed (half inch)

5 baby red potatoes, diced (half inch)

6 eggs

3/4 cup milk

1 tablespoon sour cream

1/8 teaspoon salt

1/8 teaspoon freshly ground pepper

1 1/2 cups cheddar cheese, shredded

2 tablespoons scallions, sliced (green stems only)

1 teaspoon chives, chopped

1 tablespoon butter

Chives, chopped for garnish (optional)

Sour cream, to serve (optional)

Preheat oven to 350 degrees (F).  In a 10 inch ovenproof non-stick skillet over medium-high heat begin to cook the bacon.  Brown the bacon for 3-4 minutes until crispy.  Remove bacon from pan and place on a plate lined with a paper towel.

Reduce heat to medium-low and add the diced potatoes.  Cook the potatoes 7 minutes until lightly browned.

Crack the eggs into a large mixing bowl and whisk gently for 15 seconds so that the yolks break.  Continue to whisk and pour in milk.  Once the milk and egg is combined thoroughly, add the sour cream.  Whisk together until smooth.  Season with salt and pepper.  Add the cheese, scallions and chives to the egg mixture and fold in to combine.

Remove potatoes from pan and place on the plate with the bacon.  Drain bacon fat from the pan and wipe clean if there are any burnt pieces.  Place the pan over medium-low heat and melt the butter.

Once the butter is melted, add the bacon and potatoes.  Cook 1 minute and make sure they are evenly distributed on the bottom of the pan.  Pour in egg mixture.  Let cook for 2 minutes.  Once the bottom begins to set, pull the edge of the side in front of you up and tilt the pan towards you allowing the egg mixture to fill in the gap.  Let cook another 5 minutes until sides are firm and middle is slightly set. Place pan in oven and let cook for 10 minutes

Remove the pan from the oven and run a knife around the edges, releasing the frittata from the pan.  Place on a serving plate either by removing with two spatulas or placing plate over the skillet and turning over.

Garnish with extra chives and serve with sour cream.

Butternut Squash, Goat Cheese Mac & Cheese

So my apologies but we were so hungry when I made this Butternut Squash & Goat Cheese Mac & Cheese that I forgot to take a photo!  Bad food blogger, bad! Anyways,  instead I give you this photo which always makes me laugh.  This time last year I spent over two weeks in Ireland with my family where we were visiting my sister abroad.  During the last few days while the parents went to Paris, my sister and I jumped over the Irish Sea to spend some time in London.  We had been up late the night before our early morning flight (Ryan Air is awesome!) and as we exited the terminal there was a huge champagne display staring us in the face.  I couldn’t resist.  We purchased a bottle to enjoy back in the hotel room that waited for us.  Lets just say, the room that welcomed us was not what we envisioned, nor was it what was advertised.  But we made the best of it and that meant chilling Veuve in the teeny tiny sink because heaven forbid a hotel have an ice bucket, right?

Anyways, less about the booze and back to the food.  The recipe below was one of those accidental recipes as in “I was in a rush and tried to make butternut squash ravioli but only ended up making a mess”.  It was late on  a Sunday night so mac & cheese was the perfect replacement.  Measurements below are approximations as I didn’t have much patience for pen & paper at the time.

Enjoy!

Butternut Squash & Goat Cheese Mac & Cheese

3 slices bacon, diced

1/2 lb pasta (I used penne)

1 clove garlic, minced

1 1/2 cups cubed, roasted butternut squash*

2 1/2  tbs butter

2 tbs flour

2  cups milk

3 tbs Parmesan cheese

3 oz. goat cheese, crumbled

1/4 tsp Nutmeg

1/4 tsp Cinnamon

3/4 cup fresh breadcrumbs**

Salt

Pepper

In a skillet over medium high heat render bacon until crispy.  Place bacon in bowl lined with paper towels and drain 3/4 of bacon drippings from pan (only need about 1/2 tsp).  Lower heat to medium low and add garlic.  Cook 1 minute and then begin to melt the butter.  Once melted, whisk in flour until combined.  Cook for 5 minutes then add milk.  Whisk until smooth and bring to a boil.  Once at a boil, lower heat and stir in cheeses, nutmeg, cinnamon.  Season to taste with salt and pepper.  Stir in butternut squash & bacon crumbles.

Cook pasta al dente and drain.  Combine drained pasta and cheese sauce.  Spread in casserole dish and sprinkle with breadcrumbs and some extra Parmesan cheese.  Bake in preheated 350°F oven for 25 minutes, placing under broiler for last 5 minutes.

*  Cube butternut squash into 1 inch pieces.  Toss with olive oil, salt and pepper.  Spread out on baking sheet and roast in 400°F oven for 25-35 minutes or until fork tender.

** Quick fresh breadcrumbs:  Toast bread in toaster or oven until slightly browned and dry.  Place in food processor and pulse until desired consistency (I like medium fine breadcrumbs for this).

Shrimp & Bok Choy in Spicy Coconut Broth

Next time you reach for the Thai takeout menu after a long day, why not give this recipe a shot instead.  You will be impressed at how a few ingredients can produce a dish so satisfying and just as good, if not better than your local Thai place.

Shrimp & Bok Choy in Spicy Coconut Broth

Serves 2

1/2 lb large shrimp

2 cups bok choy (about 3 large leaves), leaves & stems thinly sliced

2 cans light coconut milk

1 tbsp minced garlic

1 tbsp minced ginger

1 tbsp sambal oelek (chili sauce)

1/4 cup water (optional)*

2 tsp olive oil (can also use vegetable oil or canola oil)

Salt

* I use a little water to cut the heaviness of the coconut milk but don’t feel obliged to do the same

In a large saucepan heat oil over medium-low heat.  Once heated, add garlic, ginger, sambal oelek and the stems of the bok choy.  Saute for 2 minutes and then add coconut milk and water (if using).  Reduce heat to low, cover and let simmer for at least 20 minutes so the flavors can develop**.   Add bok choy and season to taste with salt.  Cover and let simmer for another 5-7 minutes or until the bok choy begins to wilt slightly.  Add shrimp, cover and cook an additional 5 minutes or until the shrimp are light pink.

** If you have more time, let simmer for longer for a more intense flavor.

Enjoy!

Apple Mustard Pork Chops with Roasted Brussel Sprouts & Butternut Squash

Wanted to quickly share this recipe* for a very satisfying, fall flavor packed meal. I put it together last night and it hit the spot after a long day.

* Measurements are approximations as it was getting late and I was in a rush. Also serving size is for one.

1 thick cut pork chop
1 1/2 cups apple cider
2 Tbsp. Dijon mustard (I used an extra spicy kind)
1/2 cup Brussel sprouts, halved (about 6)
1/2 cup cubed, roasted butternut squash**
Olive oil
Salt
Pepper

In a large saucepan, combine apple cider and dijon mustard over medium heat. Let come to a boil then simmer on low for approximately 20 minutes (lid off). The sauce will begin to reduce forming a glaze for the pork chops.

As the sauce is thickening, prepare the brussel sprouts by placing them in a small baking dish and drizzled with olive oil. Season with salt and pepper. Place in an oven preheated to 375°F.  Let the sprouts roast for 30 min, stirring once about half way through.  Because I was using already roasted butternut squash, I added these during the last 10 minutes so that they would heat up.

In a skillet, heat 1 tsp olive oil over medium-low heat.  Season pork chop with salt and pepper.  Once the pan is hot, add pork chop.  After 3 minutes, turn over and cook another 3 minutes.  Pour glaze over the top and place in the oven.  Cook 10 minutes, remove and glaze other side.  Cook another 5 minutes.  Remove from oven and let rest for 5 minutes (covered).

Enjoy!

** Roasted Butternut Squash

During the cooler months I like to roast a butternut squash on Sunday evenings so I can use throughout the week.  You would be surprised how versatile it is!  It is wonderful on pizzas, in wraps and even on salads.

1 butternut squash, cubed

Olive oil

Salt

Pepper

Nutmeg

In a mixing bowl combine all of the ingredients.  Lay squash cubes out on a baking sheet and roast for 45 minutes or until tender.

Blue Cheese Stuffed Venison Burgers with Caramelized Onions on Sourdough Bread

One of the highlights of our summer vacation at the cabin were the fabulous meals that were cooked up every night.  Of course, given the environment most of the meals were grilled and throughout the week we enjoyed grilled vegetables, potatoes, BBQ chicken and grilled salmon.  All of our meals were simple yet delicious and each night we thought we had outdone the previous dinner.

Towards the end of the week our friends began to arrive for the weekend and the dinners became more varied with a little of this and a little of that since everyone wanted to make something for the occasion.

One of our friends had recently been on a hunting trip and wanted to share some of the wonderful venison he had brought home.  It was absolutely wonderful.  Much gamier yet leaner than beef, the grilled venison steak just tasted so…natural.  It was organic without the $5 packaging.  I was extremely excited when he was nice enough to send us home with some of the extra ground venison that he had.

The weeks began to pass by and back in the city we transitioned into fall .  In all of the chaos of moving and working long hours, we almost forgot about our special package of venison in the back of the freezer.  But how could something so wonderful be forgotten?  We decided that it was time to enjoy the full flavors of the venison and reminisce over the seemingly long gone summer.

First we used the venison to make a simple ragu served over pasta.  Although a certain unnamed someone thought making a sauce would drown out the rich, meaty flavor of the meat it actually did the exact opposite.  The simple combination of tomatoes, onion & red wine actually created the perfect backdrop for such a bold meaty flavor.

After the success of the sauce, I thought that we might as well try pairing another bold flavor with the venison and see how it would stand up.  That is where the idea for these blue cheese burgers came from.  The blue cheese centers really help the meat stay moist, as it is leaner than most beef it can dry out quickly.  Sourdough “buns” also provide a great crunch to match with the creamy, luscious burgers.

Obviously this recipe can made with regular ground beef but I beg you…give venison a try!

Blue Cheese Stuffed Venison Burgers with Caramelized Onions on Sourdough Buns

(makes 4 burgers)

Printable Version

1 1/2  lb. ground venison

6 oz Cashel Blue Cheese*

Salt

Pepper

2 cups sliced yellow onions

8 thick slices sourdough bread

2 tbsp unsalted butter

1 tbsp Olive Oil

2 garlic cloves

Heat the butter in a skillet over medium-low heat.  Once butter is melted, add sliced onions and season with 1 1/2 tsp salt.  Saute for about 15 minutes, occasionally stirring, until onions are golden & caramelized.

Lightly season venison with salt and pepper.  Begin forming half of a burger patty (about 3 oz.) into a circle in the palm of your hand.  Form a small well in the center and place about 1.5 oz. of blue cheese in center.  Take another 3 oz. of venison and place on top sealing edges together.

Place large skillet over medium-high heat.  Once pan is heated, add burgers**.  Cook 3 minutes each side and place in 350°F oven for 5 minutes or until cooked to your liking.  Keep in mind venison can dry out quickly and is best when cooked medium rare.

Brush olive oil onto bread slices.  Place in broiler for 5 minutes or until lightly toasted.  Slice garlic in half and rub over bread.

Place burger on buns and top with onions.  Serve and enjoy!

Apologies for the poor pictures – still trying to get camera set up after the move!

Our burgers were served with a side of sweet potato fries and a chipotle dip (plain greek yogurt, diced chipotle, hot sauce).

* Cashel Blue Cheese is a fantastic blue cheese from Ireland.  I chose it for this recipe because it is creamier than some other blue cheeses and it has earthy notes which mimic that of the venison.  Feel free to use your favorite blue cheese!

** These can also be made on a grill pan or on the outside grill

Poached Fish with Pistou & Pommes Anna

People often ask me why I love to cook so much, what is it about being in the kitchen that keeps drawing me back in there.  Over the years I’ve come up with numerous explanations ranging from the emotional thrill I get from cooking to the more practical logic that I just love to eat.

Deep down though there is the fascination with creating something.  I don’t care what anyone else says, to me cooking is an art form and should be treated as such.   Of course I enjoy creating my works of art for others but most importantly, I do it for myself.

What I love about the dish below is how a few humble ingredients can, with a little love and attention, be transformed into the perfect French inspired meal.

I started with a beautiful fresh piece of fish, lemon sole to be exact.  Having an overflowing bounty of fresh basil thanks to all the rain this summer,  I decided the mild fish would be wonderful paired with a tangy pistou,  France’s version of pesto, full of fragrant garlic & basil.  And lastly, to continue with the French theme,  I rounded out the meal with Pommes Anna.  Simplicity at its finest,  I knew the crunchy crust of potatoes would lend the perfect contrast of textures to the poached fish.

Poached Fish with Pistou and Pommes Anna

Printable Version

For the Fish

1 lb. lemon sole (or other mild, white fish)

2 cups white wine (I used a bottle of Chardonnay that I had open already)

3 tbsp lemon juice

1/2 tsp  butter

Salt

Pepper

For the Pistou

1 1/2 cups basil

2 cloves garlic

1/4 cup olive oil

Salt

Pepper

For the Pommes Anna

1/2 lb. waxy potatoes, sliced thinly (I used about 8 medium sized red bliss potatoes)

1 1/2 tbsp melted butter

Salt

Pepper

Since it will take the longest in the oven, begin by making the Pommes Anna.

Preheat the oven to 375°F.  Brush the bottom and sides of a round baking dish with butter.  Begin to layer the potato slices in a circle, starting in the middle and working your way outward.  Once one layer is complete, brush the top with more butter and season with salt and pepper.  Repeat with remaining potato slices, brushing butter and seasoning after every layer.  Cover with aluminum foil and place in the oven.  After half hour, remove aluminum foil and continue to bake uncovered for an additional 30-45 minutes.

While the Pommes Anna is baking, prepare the pistou.  Place basil, olive oil, garlic, salt and pepper in a blender or food processor.  Pulse to blend on low speed a few times or until all of the ingredients are combined.  Set aside.

About 10 minutes before the Pommes Anna is done (it should be crispy on top) place fish in shallow baking dish.  Pour white wine and lemon juice over fish and then season with salt and pepper (fish should not be completely covered).  Place in oven and cook about 10 minutes or until fish is just firm and flaky.

Slice Pommes Anna in wedges and serve with fish and pistou.

Bon Appétit!

NY State Beer & Cheese Pairing, on a Sailboat!

A few months back I bought tickets for a sailing tour around NYC which included a New York State beer and cheese pairing hosted by Chelsea Brewing Company’s Beer Ambassador, Ian Phillips.  The tickets were bought as a birthday present for someone who loves to sail, eat cheese and most importantly drink beer so I knew that we would have a great time and I am happy to report that the trip greatly exceeded both of our expectations.

Our boat, the Imagine

We boarded the beautiful schooner Imagine at Chelsea Piers and after a quick intro & safety speech, the sail started as promised right at 7pm.  Using the boat’s motor we made our way into the main waters of the Hudson as our beer & cheese guide Ian began to tell us about our first pairing of the evening:  Checker Cab Blonde Ale paired with NY State Cheddar from Adam’s, NY.  The beer was a wonderful start to the evening.  It was light enough to ease your palette into the beer tasting but strong enough to make you want more.  The beer was a variety of light Kolsch, a German inspired beer which has a distinct flavoring of hops but not so much to overpower the beer entirely.   It’s cheese pairing that evening was a mellow cheddar, aged only one year.  Although the flavor was not intense you could certainly smell how fresh and smooth the cheese would be and it certainly lived up to those expectations.

Beer & cheese pairings for the evening

Sails going up

Soon we were cruising and it was time to put up the sails which by itself is entertainment, but was especially exciting on a windy night like we had that evening.  Once the sails were up and everyone found their balance it was time for more beer.  Since the pairings were ordered to get darker as we went along next up was Chelsea Brewing Company’s Sunset Red Ale.  Because most red ales include roasted barely (i.e. malt) they tend to have a toasted flavoring which can be off putting to some.  This beer, however, was very smooth yet had a substantial amount of malt which gave it a hearty taste.  The end finished a bit sweet on the tongue as well which gave the beer more complexity.   Ian chose to pair this beer with a raw cow’s milk cheese prepared in an Italian style known as Caciotta.  A semi soft cheese, it’s rind is rubbed in olive oil and tomato paste which gives it a bright and slightly salty finish.   The cheese is made on Dancing Ewe Farm in Granville, NY and served in various stores & restaurants throughout the state.  Check out the Dancing Ewe Farm site to read about Jody Sommer’s wonderful journey into the art of making cheese.

Statue of Liberty

As our taste buds were delighted by beer and cheese our senses where indulged further by the fascinating nighttime views of the New York harbor and city skyline.  We passed Ellis Island and the Statue of Liberty standing tall in the clear night sky overlooking the amazing city she watches over.  A concert was happening over on Governor’s Island and the sounds of music and people’s echoing voices filled the air.  As we turned the corner, the Brooklyn Bridge appeared with an almost full moon hovering above it.  It was amazing to see the city from such an alternate view, looking out across the buildings instead of straight up to the top.

Brooklyn Bridge

Once the boat started to make its way back, sailing past Battery City and the Financial District, our last beer and cheese of the evening was presented to us.  Perhaps because some stouts have such a rich malt flavor reminiscent of chocolate, I often consider stouts a dessert beer so Ian’s choice of Gotham Stout was very fitting.  The stout was nice and smooth yet was strong enough to hold up to the strong blue goat’s milk cheese it was paired with.  The cheese was Cayuga Blue and is produced by Lively Run Goat Dairy in the Finger Lake area of NY.

As the ship began to dock back at Chelsea Piers I was sad that such a fantastic night was over but excited to have tried so many new delicious things and to learn new ways of thinking about cheese pairings and the possibilities there are with different beers.

I really do love New York

To learn more about Chelsea Brewing Company go to their site here or check out their beer blog.

If you are interested in touring NYC by boat visit the Classic Harbor Line.

From Kitchen to Classroom

Two weeks ago I posted a poll asking readers what their favorite cut of beef was and to share the best way to cook that cut of meat.  In the end 40% of you went with my personal favorite, flank steak.  Thank you all for participating and as promised, here is why I was asking.

For thousands of years, humans have been looking to cows as a valued source of food.  More recently, however, it seems as though beef has been overlooked as part of the human diet and in some cases, has received very harsh criticism. The recent fascination with pork,  details on feedlots coming to light and claims that eating beef puts you at more of a risk for developing certain health conditions are all but a few reasons why American’s consumption of beef is diminishing.

Besides the ethical and health buzz surrounding beef these days, it seems as though many home cooks (or those aspiring to be home cooks) are also overwhelmed once they reach the meat counter.  USDA Choice, Prime or Select; grass-fed or hormone-free; Angus versus Kobe -  it seems as though you need to be the crypt keeper to be able to buy the right piece of meat to fit your needs.  Even worse, the expansion of supermarkets and value centers means actual meat counters and butchers are being replaced by already and packaged aisles of beef.  Try and find some advice there and most likely you’ll be out of luck.

All of the this had me thinking, wouldn’t it be great to offer a basic beef course through my blog?  I certainly am not an expert but know enough to get started and will be learning will all of you as I go along.  So that is the plan, over the next couple months I will be host an ongoing series dedicated to beef*.

The content of each post will vary, however, we will cover the entire cow and all of the various cuts of beef. Consider it my version of “nose to tail” dining that is more accessible and feasible for home cooks.  Some posts will be focused on how to buy beef  with special tips from my local butchers.  Other articles will feature a specific cut of meat complete with recipes and cooking tips.  I don’t plan on reinventing the wheel with these recipes, but rather offer up the best versions of the classics.  Dishes I believe every home cook should know how to make and anyone who enjoys to eat savors at least once in their life.  Steak au Poivre, Beef Stroganoff, Classic Pot Roast are only a few of the delicious and memorable dishes I plan on sharing with you. At certain times I will also be addressing  some of the aforementioned ethical and health issues related to beef in recent years.

As always, if there is a certain topic you would like me to cover or have any questions please let me know.  I want readers to get the most information out of this as possible and your feedback will certainly help achieve that goal.

I am very excited to be sharing this with you all and hope you are all excited to learn with me!

- Kristen

* I will continue to post other content in addition to this special series

What’s Your Beef? A Wednesday Poll

It’s that time of the week again, when suddenly all of the motivation & energy you had at the beginning of the week slowly begins to fade and you begin to stall.  That’s right it’s Wednesday and it NYC it is a dreary and bleak Wednesday.  It’s hot and humid with not even some sunshine as a reward for our misery.  My mind keeps wandering and focus is certainly not my forte today.

To help stay inspired & upbeat here is a quick poll that hopefully will have you (and me) thinking of the weekend, nicer weather and grilling up some good food.

It’s simple – what’s your favorite cut of beef?  And if you have the time – let me know your favorite way to cook/serve it is  in the comments below.  Excited to hear what you all prefer!

As for me,  I typically bypass the big T-bone & NY Strips for the more overlooked cuts such as flank & skirt steak which are gaining in popularity as of late.  Growing up my father (who’s dad was a butcher) would always cook up flank steak on the grill – even in the middle of winter!  As delicious as it was, it was also easy.  Just a few seasonings, maybe a quick marinade if we had the time and the steak was ready to hit the grill.  Perfect when you have three little children running around the house.

So go on, tell me – what’s your favorite?

And also if you want a healthier option or just a change from beef, check out these fantastic Braised Bison Short Ribs.

Yummy skirt steak dinner with sauteed spinach & couscous with tomatoes.

Made in the broiler instead of the grill and came out delicious!