White Girls with Pumpkin Lattes, Winter Squash and The Walking Dead

my picture, someone else's (click here), and my photo

Fall is officially here. The Dakota Provinces were taken over by a winter storm and I got chilly walking from the car to the theatre last night. There are just no good in between season jackets for dudes.  

It has been crazy busy in the man panty selling world which is why you didn't hear from me last week. Or I was totally emotionally eating and binge watching The Walking Dead. It was so long ago I don't recall. 

So this weekend was dedicated to continuing to do nothing. I spent part of Saturday in cinema therapy, part of the day preening and then being cultural in the evening by going to a show. 

Today I decided to take advantage of the rain and cold and the mysterious spaghetti squash that has been laying around the kitchen for a week. All over the blogosphere I keep seeing winter squash/apples and shiny white girls sipping pumpkin spice lattes. Knowing I only care about two of those things I googled up my good friend Martha to see what I could do with the winter squash and three apples I had on hand.  

Below is the resulting recipe (because who the hell ever has everything at home?):

That's it folks - I'm off to Supper Sluts. This month we are eating out. Nothing special. Just burgers.

See you next week.  

Roasted Winter Squash and Apple Soup

RECIPE ADAPTED FROM MARTHA STEWART

instructions

1 large Winter Squash (about 2.5 lbs - let's say larger than a fat baby's head but not as large as an adults), peeled, seeded, and cut into 2-inch pieces

1/2 large White Onion, peeled, and quartered

3 Apples (I used Gala), peeled, cored, and quartered

4 turns of the Olive Oil bottle (when directed)

Kosher Salt

Pepper

Thyme or other herb of choice

4 cups Chicken Stock

instructions

1. Preheat oven to 400 degrees. In large bowl toss together all ingredients, except the stock, (now is when you pour that OO into the bowl) and season well with salt and pepper. Layer in a large roasting pan and roast, stirring every 10-15 minutes, until vegetables are fork-tender. Mine too about 50 minutes.

2. Take half the roasted vegetables and 2 cups of the stock and puree in food processor until smooth. Repeat with remaining vegetables and stock. Return the pureed mixture to a medium pot and bring to simmer. Season with more salt and pepper if needed. Thin soup with stock if desired.

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Tomato, Toasted Cheese and Total Strangers

Now that Winter has officially set in it's safe to assume that we are all packing on the Winter Weight in order to survive. If you're like me you've sent off the extra christmas cookies with anybody that walks by the house. Or you're also like me and just unhinged your jaw and took down the whole freezer bag of them because, "if I eat them all now or spaced out over the next month it's the same amount of calories". Who are we kidding?  Eat the damn cookies. But when they are gone it's time to CLEANSE!

And what better way than by working out!  

Did you just throw up a little? I did.

Unlike my gym minded landlord and roommate, I am not going to the gym. It's just too cold out. And I do not have the stamina to wait out those resolutioners who don't have the ability to watch ESPN and use the elliptical without falling off.  

So my cleanse is starting with my food intake.

Tonight's dinner option was brought to us by my friend, Lady O of Boston. This grande Italian duchess is mother to none other than my electronic pen pal Anastasia Beaverhausen. I have never met Lady O of Boston but totally believe that she is a deity of Italian descent who wears only 3" heels, red lipstick and bathes in olive oil. A few days back Ms. Beaverhausen was telling me that she was making her mother's famous homemade tomato soup. Being a sucker for Campbell's I had ventured to ask what made it so good.  Ms. Beaverhausen simply sent me the recipe. There was nothing to it. And it was reason to use my immersion blender. Buy one (you know you want to).

So one night this week as the roommate slaved away working at the dining room table I pretended to break a sweat in the kitchen making dinner for us. As stated above the weather has turned nip hardening cold and the recipe was mind numbingly easy. Last minute I decided to pair it with some grilled cheese croutons enrobed in parmesan.  Totally light in calories.

Seriously though. The soup is not bad for you. The worst thing is this massive quantity recipe is 2T sour cream and 1T sugar.  

"She's been making it since I was a little girl. I don't know where she got the recipe, but I love it." - Anastasia Beaverhausen

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Ofelia's Tomato Soup

ingredients

Butter

1 onion

2-3 carrots

2 tbsp flour

1 tbsp sugar (optional)

35 oz can of tomatoes (San Marzano, diced or crushed)

50 oz of chicken broth

2 tbsp of milk, cream, or sour cream

instructions

Sautée onion and carrots in butter until onions are translucent. Stir in flour until cooked through. Add tomatoes and broth (and sugar if you choose. I can never really tell the difference). Simmer 45 minutes, stirring occasionally. Turn off heat, add dairy of your choice. Blend with immersion blender.

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Meat, Schlong, and Cold(ish) Weather

Pre Caramelized Onions

In what is going to be a rare event I have decided to blog my meal live. I have decided to share as I go because 1. I am pretty sure that the meal is going to give me gout (mega points) and 2. I have seen the present episode of The Big Bang theory one too many times.  

As the temperature last week dipped into sweater season (fair-isle is pattern of choice this year) the roommate and myself were waxing poetically about cold weather foods. I went the soup route and had a pregnancy like craving for chicken wild rice. The roommate trumped my weak ass suggestion with wait for it...meatloaf and mashed potatoes. Not one to pass up the opportunity to handle meat I hopped my meat-loving ass onto my bike and got over to Lund's. With 2 lb of beef in my basket I got back to the bachelor pad quicker than a Lean Cuisine is microwaved and inhaled by that girl in the corner cube who actually should eat a real meal.  

With some inquire I determined that the roommate was NOT in the mood for a trendy healthy meatloaf. He wanted a traditional brick of meat. Not one with a family loaf recipe I did some digging. One of my secret treat yo self moments is having a subscription to Cooks Illustrated online. They work magic in that Massachusetts kitchen. I found the recipe below and pretty much fell in love as I mixed.  

As for sides...

I whipped up some horseradish mashed potatoes (we here at the pad have determined if you potatoes don't make you cry and clear your sinuses they are not worth eating).

And the obligatory stuffing. Boxed Stuffing. Sometimes you want it just how Grandma made it. 

Now I know that you are wondering why eat such a warm meal on a warm day? But while Howard is getting his schlong removed from the robot apparatus on Big Bang there is nothing better than the smell of meat ready to unload in my belly. 

Glazed All Beef Meatloaf

RECIPE FROM COOK'S ILLUSTRATED

INGREDIENTS

3 ounces Monterey Jack cheese, grated on small holes of box grater (about 1 cup)

1 tablespoon unsalted butter

1 medium onion, chopped fine (about 1 cup)

1 medium rib celery, chopped fine (about 1/2 cup)

1 medium clove garlic, minced or pressed through a garlic press (about 1 teaspoon)

2 teaspoons minced fresh thyme leaves

1 teaspoon paprika (I used BAY SEASONING)

1/4 cup tomato juice

1/2 cup low-sodium chicken broth

2 large eggs

1/2 teaspoon unflavored gelatin (powdered)

1 tablespoon soy sauce

1 teaspoon Dijon mustard

2/3 cup crushed saltine crackers (I used Panko)

2 tablespoons minced fresh parsley leaves

3/4 teaspoon table salt

1/2 teaspoon ground black pepper

1 pound ground sirloin

1 pound ground beef chuck

Glaze

1/2 cup ketchup (I used Chili Sauce)

1 teaspoon hot pepper sauce

1/2 teaspoon ground coriander

1/4 cup cider vinegar

3 tablespoons packed light brown sugar

INSTRUCTIONS

1. Adjust oven rack to middle position; heat oven to 375 degrees. Spread cheese on plate and place in freezer until ready to use. Prepare baking sheet (see illustration below).

2. Heat butter in 10-inch skillet over medium-high heat until foaming; add onion and celery and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add garlic, thyme, and paprika and cook, stirring, until fragrant, about 1 minute. Reduce heat to low and add tomato juice. Cook, stirring to scrape up browned bits from pan, until thickened, about 1 minute. Transfer mixture to small bowl and set aside to cool.

3. Whisk broth and eggs in large bowl until combined. Sprinkle gelatin over liquid and let stand 5 minutes. Stir in soy sauce, mustard, saltines, parsley, salt, pepper, and onion mixture. Crumble frozen cheese into coarse powder and sprinkle over mixture. Add ground beef; mix gently with hands until thoroughly combined, about 1 minute. Transfer meat to foil rectangle and shape into 10 by 6-inch oval about 2 inches high. Smooth top and edges of meatloaf with moistened spatula. Bake until an instant-read thermometer inserted into center of loaf reads 135 to 140 degrees, 55 to 65 minutes. Remove meatloaf from oven and turn on broiler.

4. While meatloaf cooks, combine ingredients for glaze in small saucepan; bring to simmer over medium heat and cook, stirring, until thick and syrupy, about 5 minutes. Spread half of glaze evenly over cooked meatloaf with rubber spatula; place under broiler and cook until glaze bubbles and begins to brown at edges, about 5 minutes. Remove meatloaf from oven and spread evenly with remaining glaze; place back under broiler and cook until glaze is again bubbling and beginning to brown, about 5 minutes more. Let meatloaf cool about 20 minutes before slicing.

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Hairy Hands, Meatballs and a Prideful Cake

This past weeks was filled with work and pleasure. I was lucky enough to spend a few days assisting my work wife on some crazy new products yet to hit the shelves. During this time I learned that I have the hands of a Millennial Mom when photographed with a soft focus to hide the hairy man hands that I really have. I will scour the internets for proof of this when the product comes out. We actually had to look up "Millennial Mom" on the Google to find out what the heck that actually meant. Turns out my hands are a full generation younger than my Gen X self and have a hairy maternal glow about them.    

The pleasure part of my week was multiple celebrations involving my birth. After a quiet evening alone on my actual birthday it was nice to gather with friends to bring it in party style. As I was not planning on spending my second birthday baking my own cake I called on a culinary school friend to bring it on and make my birthday cake. 

Sophie from culinary school showed up with this rainbow explosion of tastiness. At my last birthday she blew my mind with an armadillo shaped cake a la Steel Magnolias. I decided this year to keep it more low key. So a 6 layered rainbow cake it was.  

The week wrapped up with a mild Sunday at home with Boyfriend. Having taken the birthday party not by storm our Sunday was not wasted. And it was the first time in what felt like weeks that we were both home with really no plans. I used this opportunity to make a real meal instead of the cottage cheese or kraft that we've grown accustom to as of late. Above you will see the skillet of my labors. Our local grocery store inspired me with their recent publication of meatball meals. I decided to try the Spicy Thai Turkey Meatballs. In the end Boyfriend said he liked it which was a good sign and I enjoyed it (could have been a smidge spicier).

Spicy Thai Turkey Meatballs

RECIPE FROM LUNDS & BYERLYS 

INGREDIENTS

4 shiitake mushrooms

1 1/2 pounds ground turkey

2 teaspoons minced ginger

2 teaspoons Thai green curry paste, or more to taste

2 tablespoons Asian fish sauce (substitute soy sauce with a dash of Worcestershire sauce or anchovy paste if desired)

1 teaspoon sugar

1 egg, lightly beaten

1/3 cup green onions, white and green parts finely chopped

1/4 cup chopped cilantro

salt to taste

2 tablespoons peanut oil

INSTRUCTIONS

1. Pour boiling water over mushrooms to cover and soak at least 30 minutes (up to 3 hours) to soften. Remove and discard stems and finely chop mushrooms.

2. In a medium bowl, combine mushrooms, turkey, ginger, curry paste, fish sauce, sugar, egg, green onions, and cilantro. Fry up a sample and taste. Add more curry paste and salt to taste. Mix until well blended and form into 1-inch meatballs.

3. Heat peanut oil in large, nonstick skillet over medium-high heat. Add meatballs and cook until all sides are nicely browned, about 10 minutes total.

Serve as is or as an hors d'oeuvre.

Curry Option: I bought into the curry option like a Florida timeshare.

4. Once the meatballs are done, remove from pan and set aside. Add 1/2 cup finely chopped onions and 1 teaspoon minced garlic to fat in pan.

5. Over medium heat, stir mixture until soft, about 5 minutes. Add a 13.5 oz can unsweetened coconut milk and scrape up any brown bits from bottom of pan.

6. Whisk in 2 or more tablespoons of Thai green curry paste and 1/4 cup fresh squeezed lime juice. Taste and add curry paste and lime juice to taste. Bring to boil, then reduce to a simmer, and add back meatballs. Simmer 5 minutes.

Serve on a bed of rice.

Now I know you are asking how could I possibly write this whole post without some remarks about balls, mouths, etc. Well I like to be classy and feel that Margaret Jo and Terry can do a much better job than I:

View fullsize

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Food Courts, Pickles, and wait...more Pickles

Chipotle Turkey Burger from The SkyRoom Macy's Minneapolis

This past week I rendezvoused with blog regular Baby Mama.  We recently vowed to try new downtown Minneapolis eating establishments when we lunch together.  So naturally we chose to eat at the Macy's 12th Floor Skyroom where we have dined dozens of times before. 

But for good reason.  Baby Mama was pressed for time. She works for a world famous coffee organization (you can figure this one out) and needed to stay close to the cube in case of a coffee emergency. 

Above is one of the best burgers I've ever eaten. The Chipotle Turkey Burger (with Fries of course) is available at The Grill Window located behind The Million Dollar Salad Bar (you really have to enjoy a salad bar to pay for this one).  

Back to the food. Having been employed by Macy's for many years you may think, "Benjamin, are you just pushing some retail fast food agenda?" I am not. Behind the large red neon star lives a bright green sign that still shines and created some of the best food one can find at a department store. 

Marshall Field's/Macy's Culinary Team holds their own on a few signature items.  If you ever find yourself wandering around the Downtown Minneapolis or State Street Chicago store treat yourself to The Oak Grill or The Walnut Room. I normally go for the Chicken Pot Pie or Chop Salad.  The real selling point are the amazing popovers that mysteriously arrive at your table shortly after your drink. What better way to prepare your mouth for what's to come than with a warm popover doing the backstroke in honey butter?

The second best (see popover for first) part of this food on the go experience is that many of the tastiest delights can be found in the basement of Macy's (if you ever see me standing in line at Leeann Chin I will deny knowing you like Karen Walker at Taco Time).  The Chop Salad from above can usually be found in some form of wrap or salad to go.  You can build your own sandwich.  Or, like me for pretty much a year's time, you eat nothing but the turkey/brie/honey mustard on sourdough chased with a fountain Diet Coke (14 days off the liquid crack folks!).  After you've enjoyed your lunch/dinner you can woof down any one of the many sweet confections that Marshall Field's/Macy's still makes on site (I hope they still do?)  If not just go for the Godiva counter by the escalator. 

I have a busy week ahead.  I'm assisting on a food styling gig up north (which means it's outside of Minneapolis proper and there is actually a corn field next to the studio) and between commuting and watching what I eat (in a good way) I should be back later in the week with some gory details about a possible Thursday night happy hour.  

I'm leaving you with this image.  Baby Mama likes her condiments.  So much so she waited in line for 5 mins longer than she had to and had a total stranger score her some extra pickles.  

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