Just Beet It!

Beets are one of my all-time favorite vegetables. I love that they come in beautiful, bright colors, taste sweet and delicious, and are very, very good for you. Both the greens and the root are loaded with antioxidants that cleanse the body of toxins, a characteristic in vegetables that I find totally awesome. They are also rich in folic acid, iron, potassium, and calcium and are also known to cure the body of many different ailments. So these lovely root vegetables not only taste totally delicious, but they make you feel good too. Now how can you beet that?!

Beets are a great winter vegetable, so lately I have been experimenting with them in the kitchen. Here are a few of my recent creations:

Beet and Arugula Panzanella

Panzanella is an Italian bread salad made with tomatoes and basil, and seasoned with a vinegar and olive oil dressing. Here, I replaced the tomatoes with beets and the basil with arugula and added crunchy sunflowers seeds and red onion. It was absolutely delish!

1. Preheat oven to 400 F. Wrap about 1 pound of medium beets in foil. Place the foil-wrapped beets in a baking dish and roast for about 1 hour, or until tender when poked with a knife. Cool until easy to handle, then peel the outer layer off by scraping the beets with a spoon. Dice the peeled beets. (Or, skip this step and purchase two 15-ounce cans of diced beets. Just drain them and they're ready to use.)

2. Meanwhile make the vinaigrette and toast the bread: In a large skillet, heat 1/4 cup olive oil on medium-high heat. Add about 4 cups diced day-old bread (I used my homemade garlic focaccia, which was delicious). Cook the bread in the oil, stirring often, until evenly browned; remove from heat and season with salt and freshly cracked black pepper. 

3. For the vinaigrette, in a large bowl, whisk together 3 tablespoons red wine vinegar, 1 tablespoon olive oil, about 2 teaspoons honey, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 cup sunflower seeds (I use roasted and salted ones). Add the diced beets, the toasted bread, a few big handfuls of prewashed baby arugula, and about one-quarter of a red onion, thinly sliced. Toss to coat with the dressing.

Roasted Golden Beets and Radicchio

The bitter, slightly spicy flavor of radicchio meshes beautifully with sweet beets. Red onion adds another lovely layer of flavor.

1. Preheat oven to 400 F. Wrap about 1 pound of medium golden beets in foil. Place the foil-wrapped beets in a large baking dish and roast for about an hour, or until tender when poked with a knife. Cool until easy to handle, then peel by scraping the beets with a spoon. Cut into wedges and return to the baking dish. Add 1 small head of radicchio (cut into wedges) and 1 red onion (cut into wedges). Drizzle with about 3 tablespoons olive oil, 3 tablespoons balsamic vinegar, a good squeeze of honey (to taste), and a dash each of salt and black pepper; toss to coat.

2. Return to the oven and roast for about 10 to 15 minutes, or until the radicchio is wilted and tender. Season with sea salt and freshly cracked black pepper to taste.

Beet Greens and Swiss on Toast

This was a spur-of-the-moment invention that turned out utterly magnificent!

1. Preheat oven to 350 F. On a large baking sheet, place about twelve 1/2-inch slices of baguette. Toast in the oven until tops are dry, about 5 minutes. Flip each bread piece over and 

return to the oven for 5 more minutes. 

2. Meanwhile, in a large skillet, heat about 1/4 cup olive oil over medium heat. Add 2 cloves garlic (minced) and a big pinch of crushed red pepper. Cook and stir for 30 seconds. Gradually (and carefully—the oil may spatter a bit) add 6 to 8 cups of torn beet greens (or swiss chard). Cook for about 5 minutes, or until the greens are totally wilted but still bright in color. Remove from heat; season to taste with sea salt and black pepper.

3. Using kitchen tongs, distribute the greens evenly among the 12 toasted bread slices. Drizzle the olive oil that remains in the skillet overtop the greens-topped toasts. Place a generous slice of swiss or gruyere cheese over the greens on each piece of toast. Return to the oven for about 8 to 10 minutes, or until the cheese is totally melted. Top with a bit of sweet paprika. 

For the Love of Meatloaf

I totally love meatloaf. In addition to being amazingly delicious and affordable, it also has a few other very positive attributes: First of all, pretty much everyone (minus vegetarians, of course) enjoys meatloaf, so it's a great food for entertaining. I've only gotten the most encouraging responses when serving it. Generally, I think it just makes people feel at ease and cozy. Secondly, the flavor possibilities for meatloaf are endless. I've added all kinds of minced vegetables and mushrooms, splashes of different wines and liquors, fresh and dry breadcrumbs, rolled oats, cornmeal, and various combinations of fresh and dried herbs and spices. And during the summertime, I often cook meatloaf on my smoker grill to give it a pleasantly smoky flavor (which tastes absolutely AWESOME). Another plus of meatloaf is the convenience factor. If I find out unexpectedly that friends are coming over and I need dinner made in a hurry (assuming I have some ground meat on hand in the freezer, which I usually do), I can easily have a meatloaf in the oven baking in less than 20 minutes. Now how could anyone ask more of a comfort food? 

Lately I have been perfecting my recipe for what, in my opinion, is classic meatloaf. It's inspired by my mom's recipe and is baked in a loaf pan on top of a thick layer of thinly sliced potatoes. Aside from being a built-in side dish, the potatoes create a space for the delicious drippings of excess fat and juices to go. And take it from me, who's started a few small grease fires baking meatloaves, having this place for the drippings to settle is very comforting. I also created a special ketchup, with caramelized onions and brandy, to go on top of the loaf and kept the flavorings for the meat really simple but delicious. Here's the recipe:

Annie's Classic Meatloaf

1. Preheat the oven to 350 F. Lightly oil a glass loaf pan (any size will do, but I prefer one that has at least 4 inch sides, so I can make it really tall); set aside. In a large bowl, whisk together 1 cup of rolled oats, 1/4 cup dry bread crumbs, 1/2 cup buttermilk, 1/2 cup milk, 2 eggs, 2 tablespoons of a 12-ounce can of tomato paste (you'll use the rest to make the ketchup), 2 teaspoons onion powder, 2 teaspoons ground black pepper, 1 teaspoon salt, 1/2 teaspoon cayenne pepper, and a splash of brandy. Add 1 pound ground beef (I prefer chuck, but this is your preference), and 1/2 pound ground pork. Using your hands, thoroughly mix the meat and the egg mixture together.

2. Thinly slice 1 1/2 to 2 pounds potatoes; arrange in the prepared baking dish leaving about 1 inch of space from the top of the dish. Top the potatoes with a light sprinkle of salt and pepper. Mound the meat mixture on top of the potatoes. (It will look like it won't fit, but it will—you just have to make a really high mound.) Place in the preheated oven and bake for about 1 hour.

3. Meanwhile, make the ketchup: In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Add 1 onion (very thinly sliced), 1 clove garlic (minced), 2 teaspoon honey, and 1 teaspoon salt. Cook and stir over medium heat for about 10 minutes, or until the onions are very translucent. Reduce heat to low and continue to cook, stirring occasionally, until the onions are a light caramel color. Add the remaining tomato paste, 1 1/2 cups water, 1 tablespoon brandy, 2 teaspoons dijon mustard, 1 tablespoon red wine vinegar, and 2 teaspoons white vinegar. Bring to a boil, reduce heat to low, and simmer, with the lid slightly cracked open, for about 30 minutes, or until it has thickened to the consistency of ketchup. Remove from heat, cover, and set aside. 

4. After 1 hour of baking, remove the meat loaf from the oven and spread a generous layer of the ketchup over the top. Return to the oven for about 30 more minutes, or until the internal temperature reaches 160 F, basting it with the ketchup again in the last 5 minutes of baking. Serve with the remaining ketchup.

Fondue-ing it Again!

It's no secret—I'll use just about any occasion as an excuse to throw a party. But I have to admit, some my best parties are ones that I throw for no reason other than to satisfy my strong desire to cook for people. Last Friday evening was one of those nights. All week long I'd been feeling the urge to entertain (something that happens quite often with me), and Jay and I both know there is only one course of action we can take to get this craving out of my system: I must throw a dinner party! So—with a bit of planning, of course—I whipped up a few fun appetizers, baked some of my most recent cookie creations, and asked a couple friends to bring over the makings for some fruity cocktails. My cookies began the evening on a sweet note and were followed by a robust puttanesca fondue, spicy turkey taquitos, and a few delicious dips. A super fun night like this just goes to show that the only real excuse you need to throw a really fun dinner party is your own desire to do so.

Some Advice from Annie's Kitchen:

If you ask me, the key to a great dinner party is to keep the atmosphere fun and really relaxed. Here are a few tips to ensure you and your guests have an awesome, easy-going time: 

1. Have almost all of the cooking done before the guests arrive. Choosing dishes that can be made ahead (for the most part) is a good idea. That way, during the party, your time can be spent having fun with your friends, mixing cocktails, and making sure everyone is comfortable. 

2. Plan the menu at least a few days in advance. This enables you to figure out what cooking tasks can be done a day or two ahead of time and what cooking needs to be done the day of the party.

3. Ask a friend to come early to help you cook. For me, cooking with a friend is always a super fun time. My good friend Abby enjoys cooking and gives me lots of assistance with last-minute prep. This allows me to focus on things like putting finishing touches on the food and selecting tableware and serving dishes. 

Here are a few of the recipes from last Friday's dinner party: 

Annie's Chocolate-Oatmeal Cookies

1. Preheat the oven to 350 F. Line a large baking sheet with parchment paper; set aside. In medium bowl, sift together 1 1/4 cups flour, 1/2 cup Dutch cocoa, 1/2 teaspoon salt, 1/2 teaspoon baking powder, and 1/4 teaspoon baking soda; set aside. Microwave 2 ounces of unsweetened chocolate (chopped) in a glass bowl on 50% power for about 2 or 3 minutes, stirring every 30 seconds until melted; set aside to cool.

2. In a large bowl (or the bowl of a standing mixer), beat together until fluffy 1/2 cup shortening, 1/2 cup butter (unsalted, of course), 3/4 cup brown sugar, and 3/4 cup granulated sugar. Add 2 eggs, 2 teaspoons vanilla, 2 teaspoons espresso powder, and the 2 ounces melted unsweetened chocolate (cooled to room temperature). Beat until combined. With the mixer on low, slowly add the flour mixture, mixing just until incorporated. Using a rubber spatula, fold in 2 1/2 cups rolled oats and 1 cup chocolate chips. 

3. Pour about 1 cup powdered sugar into a small bowl. Roll the dough into 12 1-inch balls and coat with powdered sugar. Place the sugar-coated balls on the parchment-lined baking sheet. Using the bottom of a drinking glass press each ball into a circle. Bake for 8 to 10

 minutes, or until slightly puffed and cracked. Repeat with remaining dough.

Puttanesca Fondue with Parmesan-Garlic Focaccia Bread

You can make this sauce up to 2 days in advance. I also recommend making the bread dough 1 day in advance and then baking it the day of the party. Pictured above.

1. For the bread, follow my recipe for Open-faced Parmesan-Bolognese Bread (in my post from Dec. 3rd, 2008) through Step 1 (or purchase some bread or pizza dough from a local bakery or pizza place). Onto a parchment-lined baking sheet, stretch the bread dough into a large, irregular rectangle. Poke it with your fingers a bunch of times to create indentations for the topping to settle into. In a small bowl mix together 1/4 cup olive oil, 1 cup shredded parmesan cheese, and 2 cloves garlic (minced). Use your hands to spread the topping over the bread dough. Let proof for about 20 minutes while you preheat the oven to 375 F. Bake for 25 to 30 minutes, or until lightly browned.

2. For the puttanesca sauce, in a medium saucepan, heat 3 tablespoons olive oil over medium heat. Add 2 cloves of garlic (minced), 4 anchovies, 1/4 cup pitted oil-cured black olives, a big pinch of crushed red pepper, and a bay leaf. Cook for about 5 minutes. Finely chop the tomatoes from a 28-ounce can of whole tomatoes. Add the

 chopped tomatoes, along with the juice from the can, to the saucepan. Stir in one 6-ounce  can tomato paste and about 2 cups of water. Bring to a boil, reduce heat to low, and simmer, covered, for 20 to 30 minutes. Stir in about 2 tablespoons of capers and season to taste with salt and black pepper.

3. Transfer the sauce to a fondue pot set over low heat (I use a tea candle). Cut the bread into 1-inch cubes. Serve with fondue forks.

Chile-Lime Turkey Taquitos with Creamy Guacamole

This recipe was inspired by the taquitos I used to get from the Schwann's man growing up. For a lively kick, I added some extra spice and lime juice. I recommend preparing the meat through step 2 one day in advance.

1. Preheat oven to 375 F. Rub a 1 to 2 pound turkey breast half (preferably bone-in, skin-on) with salt, pepper, and olive oil. Place it in a baking dish a roast it for about 1 hour, or until it registers 165 F on an instant read thermometer. Let it cool until easy to handle. 

2. Reduce oven temperature to 300 F. Remove the skin and bones from the turkey and cut or tear the meat into small pieces. Place the pieces of meat back into the baking dish and add 1 cup tomato juice, 1 jalapeno (thinly sliced), 1 onion

(minced), 2 cloves garlic (minced), the zest and juice of 1 lime, 1 teaspoon oregano, 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon ancho chile powder, 1 teaspoon salt, and 1 teaspoon pepper. Stir to thoroughly combine. Cover and roast for 1 to 2 more hours, or until the meat totally shreds when you stir it. Cool until easy to handle before next step.

3. To the cooled meat mixture, add the zest and juice of 1 more lime, a handful of parsley or cilantro (chopped), 4 ounces of Monterey Jack cheese (finely shredded), and 1 teaspoon Thai chile sauce. Warm about 25 corn tortillas in the microwave (about 2 minutes in a covered dish). Roll about 2 tablespoons of the filling into a tortilla; secure with a toothpick. Repeat with remaining tortillas and filling.

4. Heat about 3 tablespoons oil in a large skillet over medium-high heat. Working in batches of 5 or 6, fry the taquitos in the hot oil for about 5 minutes, turning once or twice for even browning. Drain on paper towels. Place in a warm oven (about 200 F) in a covered baking dish until ready to serve. 

5. Meanwhile make the guacamole: In a medium bowl, use a potato masher to combine 2 avocados (roughly chopped), 1 cup sour cream, 1/4 cup minced red onion, the zest and juice of 1 lime, 1 jalapeno (minced), a handful of cilantro or parsley (chopped), 1 roma tomato (seeded and finely chopped), 1/2 teaspoon sea salt, and 1/2 teaspoon black pepper. Directly cover the surface of the guacamole with plastic wrap and chill until ready to serve.

Avocado Time!

In the past few weeks I've been delighted to find some particularly delicious (and quite inexpensive!) avocados at the grocery store. Buttery, sweet avocados are rich in protein, Vitamins E and C, thiamine, and riboflavin. And let me tell you, there's nothing like high nutritional content in combination with fabulous flavor to get me really excited about cooking with a particular food. So, because lately I just can't seem to get enough avocados, I recently devised a few fresh, new recipes for this totally awesome fruit to add to its repertoire. I kept each dish simple, as to let the beautiful flavor of the avocado take center stage. Each makes a perfect snack or light appetizer before dinner.

Note: If you're planning on using them right away, look for avocados that are uniformly soft (but not mushy!) to the touch. Avoid shriveled-looking ones or ones with soft spots. If you are planning waiting a few days to use them, purchase ones that are uniformly firm (but not hard as a rock) and allow them to ripen in a brown paper sack on your kitchen counter. Always store avocados at room temperature. 

Avocado Wedge Salad

To give this salad a more casual look, coarsely chop the avocado, place it in a small bowl, and toss it with the dressing.

1. Prepare dressing: In a small bowl, mix together the juice of half of a lemon, 1 shallot or a bit of red onion (thinly sliced), 1 roma tomato (seeded and finely diced), about 2 tablespoons chopped parsley, a good pinch each of sea salt and black pepper. Slowly whisk in about 3 or 4 tablespoons good fruity olive oil (extra-virgin, of course). 

2. Cut an avocado in half lengthwise; remove pit. Cut each half again lengthwise; remove peel from the 4 quarters. Slice the avocado into thin wedges and arrange on a small platter. Top with the dressing. Add sea salt and freshly cracked black pepper to taste.

Avocado and Cream Cheese on Rye

I baked some rye baguettes for this appetizer. To do this, simply prepare white bread dough as you normally would, except add about 3 tablespoons olive oil, replace one-fourth of the all-purpose flour with rye flour, and add 1 heaping tablespoon of caraway seeds. If you are not quite as ambitious, you can quarter slices of good Jewish caraway rye and give them a light toasting. Or just use a purchased baguette instead (but I really think this tastes awesome with the rye flavor).

1. Preheat oven to 350 F. Place a rye baguette (or quartered rye slices) onto the oven rack. Allow to heat through for about 10 to 15 minutes; remove from oven and allow to cool for about 5 minutes. 

2. Slice the baguette into 1/2 inch slices. Cut an avocado into thin slices. Onto each slice of bread, smear a generous layer of cream cheese. Top each slice with an avocado slice or two. Sprinkle with good sea salt, if desired.

Orange and Watercress Avocado Salad

1. Peel and cut each section from 2 naval oranges; place in a medium salad bowl. Squeeze the juice from the remaining pulp of the oranges into the bowl. Whisk in a splash of white wine vinegar and 1/4 cup olive oil. Add 1/2 teaspoon sea salt and 1/2 teaspoon freshly cracked black pepper. 

2. To the salad bowl, add 1 avocado (chopped) and a bunch of watercress (stems trimmed a bit). Toss the salad to coat it thoroughly with the dressing. 

The Australian Open Final: Frederer vs. Nadal

While many people were watching football on Super Bowl Sunday, me and a few of my friends were watching a sport we find a bit more exciting: Tennis. Last Sunday afternoon, Jay and I headed over to our friend Abby's place (she's a very avid tennis fan) to watch the final match of the Australian open and the first big match of the season. As you can imagine, I was very pleased to have this opportunity to whip up some game day eats—without having to watch football. (I just really don't find it very enjoyable.) Because tennis is a bit more sophisticated than football, I decided to create traditional game day food, but with a classy edge. And even though the match didn't turn out quite as we had hoped, it was very thrilling to watch 5 very close sets between these two amazing players. Here are three of the dishes I came up with:

Spicy Saffron-Chili-Garlic Chicken Wings

Marinating these wings a day before cooking them is the key to their amazing flavor. This recipe can easily be doubled to feed a larger crowd.

1. In a small bowl, whisk together 1/4 cup red wine vinegar, 1/4 cup canola oil, 1 teaspoon cayenne pepper, 1 teaspoon ground ancho chile pepper, 2 teaspoons sweet paprika, 2 cloves garlic (minced), 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, a little bit of honey, a bit of hot sauce, and a pinch of saffron threads (crushed). Place 2 pounds of chicken wings in a large resealable plastic bag. Pour the marinade over the wings; squeeze the bag a little to coat the wings. Place the bag in a bowl and refrigerate for at least 8 hours and up to 24 hours.

2. Meanwhile make the peppercorn ranch dipping sauce: On a cutting board, mince 1 clove garlic. Sprinkle the garlic with kosher salt then rub and crush it with the side of your knife until a paste forms. In the jar of a blender, combine the garlic paste, 1/2 cup buttermilk, 1/2 cup mayonnaise, a small handful of parsley, 1 tablespoon lime juice, 1/2 of a red jalepeno (seeded and chopped), and 1 shallot (chopped). Puree until smooth. Pour mixture into a small bowl. Stir in 1 tablespoon freshly cracked pepper. Whisk in additional mayonnaise or buttermilk to make your ideal dipping sauce consistency. Add salt to taste.

3. About an hour before you are ready to serve, preheat oven to 350 F. Place the wings on a large baking sheet lined with parchment paper. Bake the wings for about 45 minutes to 1 hour, or until browned. Meanwhile, in a small bowl, mix together 1/4 cup hot sauce, 3 tablespoons melted butter, 1 teaspoon red wine vinegar, and a pinch of saffron

 threads (crumbled). After the wings are finished cooking, place them in a bowl and toss them with the hot sauce mixture. Serve with the ranch dressing and celery sticks.

Veggies with Garlic-Chile Fondue

If you have a dessert fondue set, this is the perfect time to use it.

1. Cut various vegetables into bite-size pieces. (I used cauliflower, sweet red pepper, cherry tomatoes, and carrots.) Arrange them around a small fondue pot.

2. In a small saucepan, melt 3 tablespoons butter over low heat. Add 2 tablespoons olive oil, 1 teaspoon red chile flakes, and 2 cloves garlic (finely minced). Continue to cook over medium-low heat until mixture smells fragrant and garlic is just beginning to cook. Remove from heat. Stir in 1/2 teaspoon kosher salt and 1/4 cup chopped parsley. Transfer mixture to the fondue pot; heat just with a small tea candle. Use fondue forks to dip vegetables into fondue.

Herbed Venison Sliders with Celery Root Remoulade

A little ground pork mixed into the  super-lean venison adds a bit of much needed fat. You may use all ground chuck as an alternative, if desired.

1. Prepare the remoulade: Using a large knife, carefully remove the outside of a small to medium celery root (also called celeriac). Cut the peeled root into small chunks. Using a food processor with a shredding attachment, shred the celery root. Transfer to a medium bowl. In small bowl, whisk together 1/2 cup mayonnaise, 1 tablespoon dijon mustard, the juice of half a lemon, 1 tablespoon capers, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Pour over shredded celery root and toss to coat. Cover and refrigerate until ready to use.

2. In a large bowl, use your hands to mix together 1 pound ground venison, 1/2 pound ground pork shoulder, 1/4 cup chopped parsley, 2 tablespoons chopped basil, 1 teaspoon chopped thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Form the mixture into 2-inch patties. 

3. Heat a large cast iron skillet over medium-high heat. Add 1 tablespoon oil to the pan; turn the pan to coat. Working in 2 batches, fry the little burgers until nicely browned on each side, about 8 minutes for each batch. Serve the burgers topped with some of the remoulade on slider-size buns (see my bun recipe below).

Annie's Homemade Hamburger Buns

You can make all sizes of buns with this recipe. I usually make 4 large and about 12 to 16 small buns. Then I use what I need and freeze the rest.

1. In the bowl of a stand mixture (or a large bowl if you don't have one), whisk together 1 cup warm milk, 4 1/4 teaspoons dry yeast, 3 tablespoons melted butter, 3/4 cup warm water, 3 tablespoons softened lard, 4 teaspoons sugar, 1 teaspoon sea salt, and 2 eggs. Let stand 5 to 10 minutes. 

2. With the mixer on (or with a wooden spoon), slowly mix in about 5 cups flour. Add the flour just until the mixture comes together to form a soft dough ball. Be sure to add the flour slowly, as not to add to much. Remember you can always add more, but you can't take it out. Use the dough hook attachment (or you hands) to knead the dough for about 10 minutes. Oil a large bowl and add the dough, turning to coat. Cover the bowl and allow to rise until doubled in size, about 1 1/2 hours. Punch down the dough and allow to rise again for another 2 hours. 

3. After the second rising, punch down the dough and knead to form it into a ball. Remove chunks of the dough and form into balls. Place the dough balls on parchment-lined baking sheet and flatten slightly. Make about 1 1/2 inch balls for slider buns and 2 to 3 inch balls for regular sized buns. In a small bowl, whisk together 1 egg and 1 teaspoon water. Brush onto buns. Sprinkle the buns with sesame seeds. Allow the buns to proof for about 30 minutes. Meanwhile, preheat the oven to 400 F. Bake the buns for about 30 minutes or until golden brown.