Showing posts with label University of Michigan. Show all posts
Showing posts with label University of Michigan. Show all posts

Wednesday, November 6, 2013

Guest Post from Jenn's Food Journey: Big Red Chili



I can't tell you all how happy I was when Mary emailed me the other day and asked if we were going to keep up our tradition of a recipe exchange in honor of the Nebraska vs. Michigan football game! She and I have both been quite busy and I really thought we might pass on it this year, but some things just can't be passed by ... and this is one of them!

We have had two great years of recipe swapping which have included two different cornbread recipes from Mary on my site - Cheesy Cornbread and Amazin' Maize 'n' Blue Cornbread - which, by the way, I have made and they are both DE-Licious!!

This year, I had a hard time trying to come up with something that was traditional for Nebraska, so instead, I decided to showcase a chili recipe that I came up with a few years ago that I believe is a good tribute to Nebraska and its football fever. If you have never been to Nebraska, let me just tell you that there isn't a lot to do - not that it's a bad thing, it's just the truth. I believe that is why Nebraska football is so loved and so very big in the state. We have no professional teams and no inner state rivals, so our love does not have to be divided! Although Nebraska has not done very well in the last two years against Michigan, I am still hopeful that they will surprise everyone and pull out an upset!!

So, here is my tribute to all things Nebraska - football, beef and more beef (the only thing missing is the corn)! And here's to another great year of recipe swapping and rivalry!! Thank you, Mary for this fun tradition!!

Nebraska at Michigan
Saturday, November 9
3:30 p.m. EST on ABC



Big Red Chili

Created by Jenn's Food Journey

Printable Recipe

Ingredients:

2 teaspoons olive or vegetable oil
1/2 sweet onion, chopped
1-2 jalapeno peppers, seeds and stem removed, chopped
1 pound boneless bottom round steak, cut into bite size pieces
1/2 pound ground beef
2 cloves garlic, finely minced
1/2 cup beer
3/4 cup beef broth
2-3 Tablespoons chili powder (add two, taste, add more if needed)
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon hot sauce (I used chili garlic Cholula)
1/2 cup tomato sauce
1 Tablespoon tomato paste OR 1 teaspoon cornstarch with 1 teaspoon beef broth
salt and pepper to taste

Directions:

In a large pot or Dutch oven, heat the oil over medium heat. Add the onions and saute for 8-10 minutes on medium low or until the onions are tender. Add the jalapenos and saute another 3-4 minutes. Add the steak and turn up the heat to medium. Cook for 2 minutes and add the ground beef; stirring occasionally. Cook until the steak and beef are no longer pink. Add the garlic and cook for 1 minute. Slowly add the beer and beef broth, stirring to combine. Add the chili powder, paprika, cumin, cayenne, hot sauce and tomato sauce. Stir until everything is well combined. Bring to a boil, cover, and reduce heat to low. Simmer, covered, for 1 hour. Add the tomato paste or cornstarch slurry and stir. Cover and allow to simmer another 2-3 hours or until the steak becomes tender and the chili has thickened. Enjoy!


Monday, April 8, 2013

Michigan Maize 'n' Blue 3-Pointer Pound Cake


I am admittedly not a basketball fan. However, even I can manage to care about basketball when Michigan makes it to the Final Four in the NCAA Tournament, and - especially - when they make it to the Championship Game. Yes, indeed - the Wolverines, who haven't earned a place in the final round since 1993 (and haven't won it all since 1989), are playing for some mighty big stakes tonight against Louisville!

And so, of course, we've got celebratory food to offer!

Baseball, as we all know, is famous for hot dogs, and also for the "peanuts and Cracker Jack" of song. Everyone anticipates subs, nachos, chili, and other hearty foods for football games.

Basketball, however, doesn't seem to have any iconic food. And so, I had some choices to sort through and some decisions to make ... not my strong suit!

But Michigan has been wearing "Rise to the Occasion" shirts, which inspired me. Souffles rise, but they're too prissy for a sporting event. Bread rises, and I do love to bake it; but it's also a bit time-consuming.

But you know what else rises? Cakes. Cakes rise beautifully, and are especially tall when you serve one with three layers in honor of the 3-pointer that Michigan point guard Trey Burke shot last week to tie the game with Kansas, leading to a win in overtime. The rest, as they say, is history: Elite Eight, Final Four, the last two standing.

Here's hoping Michigan makes history tonight, too, and claims that championship. Hey, even Hugh Jackman has been rooting for the Wolverines on Twitter:

This is Wolverine saying “c’mon univ. of mich wolverines!!! This is your year. Trey…crush it BUB!

Hail to the Victors!





Michigan Maize 'n' Blue 3-Pointer Pound Cake

1 small pound cake
softened butter
3/4 cup blueberry spreadable fruit
1/2 cup confectioners' sugar
1 teaspoon half-and-half
colored sprinkles

Carefully slice the pound cake lengthwise, cutting off a 1/2" layer; place the bottom layer onto a serving tray and schmear with a very thin layer of butter to keep the jam from seeping in. Spread half the jam over the butter.

Slice another 1/2" layer lengthwise from the cake; lightly schmear both sides, then place it on top of the bottom layer. Spread the remaining jam over the butter.

Lightly schmear some butter onto the cut side of the remaining layer of cake, then place it on top of the rest of the cake.

Whisk together the confectioners' sugar and the half-and-half; drizzle over the top of the cake. Top with sprinkles and let glaze set.

Serves 6-8.


Wednesday, March 20, 2013

Cookbooks Needed!

I have the enormous good fortune to be working with Jan Longone, curator of the culinary archive at The University of Michigan, who is putting together a Jewish cookbook exhibit that will be held at UM in Ann Arbor later this year.

Jan wants to include a display of Jewish charity/community cookbooks from all 50 states; these would come from temples, synagogues, Jewish community centers, Hadasssah, ORT, etc. I've been given the task of trying to hunt some of these down, so I'm reaching out to all my friends, colleagues, readers, etc., to ask for help. Here are the states we still need books from:

Alabama, Alaska, Arkansas, Colorado, Connecticut, Delaware, Florida, Georgia, Idaho, Kansas, Mississippi, Montana, Nevada, New Hampshire, New Mexico, North Dakota, Oklahoma, Tennessee, Vermont, Wyoming ... whew!

Jan is also looking for a copy of The Temple Cook Book from Temple Beth El in Detroit, dated 1903. This one is the Holy Grail for her.

It is preferred that people donate books to the collection rather than loaning them to the exhibit; Jan can appraise them, if you do so. (She appraised Julia Child's collection before donation. If you want to read more about her - a fabulous woman and a priceless resource - here's a good article.)

Please let me know if you have any of these books, any questions, etc.

Thank you so, so much!

Monday, February 11, 2013

Berger Cookies


I love a day when I learn something new! And I particularly love a day when I learn something new about food, obsessive that I am. (Really, truly - if you only knew how my brain spins ....)

So, in making plans for my Super Bowl array last week, I started out by thinking of where the game was being played - New Orleans, one of the great culinary cities on the planet. And I looked at the two football cities being represented by the Harbaugh brothers, the head coaches who were raised in Ann Arbor (we're so proud!) before meeting up in the biggest game of their careers: Jim, former quarterback for the University of Michigan, and John.  Their teams hailed from San Francisco and Baltimore, respectively. I started to pore through recipe ideas from each place.

And that's when I learned about a new cookie - whee! Apparently Berger cookies are a Baltimore classic ... who knew? I sure didn't. But now I do.

According to Wikipedia:

"Berger Cookies are ... vanilla wafers topped with a thick layer of chocolate fudge that derives from a German recipe, and are a cultural icon of Baltimore."

Well, what better dessert to go with my California-inspired sourdough grilled cheese sandwiches??? Both coasts found a home at the party!

Simple and delicious, Berger cookies are perfect for any occasion. The cookie base is very tender; the chocolate glaze is stellar - shiny, rich, smooth. And the cookies are very easy to make, with a tremendous reward awaiting you once they're ready to eat.

The entire batch of these cookies - all 60 of 'em - was devoured within 48 hours. They are really, really good!


Berger Cookies
(adapted from a recipe on the King Arthur Flour website)

Cookies:
1 cup butter, softened
1-1/2 teaspoons kosher salt
seeds from 1 vanilla bean or 2 teaspoons vanilla extract
1-1/2 cups + 1/4 cup sugar
3 eggs
4-1/2 cups flour
1/2 cup skim milk

Preheat oven to 350F. Line a baking sheet with parchment paper.

In a large mixing bowl, cream together butter, salt, vanilla seeds, and 1-1/2 cups sugar. Stir in eggs, one at a time. Stir in 2-1/2 cups flour, then stir in milk; stir in last 2 cups flour.

Roll dough into golfball-sized rounds. Place 2" apart onto prepared baking sheet.

Place remaining 1/4 cup sugar into a small bowl. Dip a glass into the sugar, then use the glass to flatten one of the balls of dough. Repeat dipping glass and flattening dough with remaining cookies.

Bake for 12 minutes until cookies are set. Cool on a rack and repeat with remaining dough.


Icing:
  • 2 cups semisweet chocolate chips
  • 2 tablespoons light corn syrup
  • 3/4 cup half-and-half
  • 2-1/2 cups confectioners’ sugar

Place chocolate, corn syrup, and half-and-half into a small saucepan; melt chocolate over low heat and stir until smooth.

Whisk in half of confectioners' sugar until icing is smooth; whisk in remaining confectioners' sugar, and let cool to room temperature. Whisk again when ready to spread icing onto cookies.

One by one, generously spread icing onto cookies. Let icing set, then serve.

Makes approximately 60 cookies.


Friday, November 2, 2012

Frugal Floozie Friday - The Brown Jug


The annual battle for the little brown jug is tomorrow: Michigan vs. Minnesota. They compete for the oldest trophy in college football, which is literally a jug whose value is indescribable to those of us who watch the games each year. It might not seem like much to outsiders to gain possession of an ancient, scruffy container! But we take great pride in winning it.

And so, in honor of this annual event, it only seemed fitting that today's Frugal Floozie Friday post should honor the tradition. Today, we visit an Ann Arbor institution: The Brown Jug!

This restaurant has been in Ann Arbor since 1938, and its walls are lined with pictures and miscellany relating to the Wolverines. Many people who've been in town for as many decades as I have remember it as a dark but convenient place to grab a burger and a beer. But both the dining room and the menu have been updated, and many options are available for those of us who are looking for frugal finds that cost $5 or less.

My very dear friend The Other Mary (each of us is "The Other Mary," by the way) joined me for my adventure, as neither of us had been to the Jug for years and years. Mary used to work there, back in the 70s, as a waitress; oh, the stories she can tell! It was a different time ....

But I digress ....

Mary and I looked over the surprisingly extensive menu and found so many options that would qualify, whether for individual portions or as split dishes, for our mandatory $5 per person budget. Like me, she's happy to share: you can try more foods, and you can avoid over-eating due to abundance and generosity of servings.

We started with the Feisty Feta, pictured above: "A mix of feta cheese, tomato puree, green onions and Serrano chili. Served with pita bread." It was creamy, spicy, and really delicious! At $4.99, it falls within our mandatory budget for one serving. But it was also a lot of food, so splitting it was a nice option that would allow for drinks or dessert or other dishes in addition to the appetizer.

Red's Grilled Chicken Sandwich was our next course: "Grilled chicken breast topped with lettuce, tomato, and mayo. Served on Ciabatta bread." This very large sandwich - which comes with potato chips and a pickle and costs only $6.99 (a mere $3.50 per person when you share it with a friend) - is named in honor of legendary hockey coach Red Berenson.

The Brown Jug offers many, many items which qualify for our budget: pizzas are readily shared, as are appetizers. Many of the latter are priced so well that you could even order them individually: fries or chips and salsa cost $3.99; and hummus, olive pate, tzatziki, saganaki, and fried cheese sticks are all $4.99. There are lots of vegetarian dishes, as well.

The menu is fun to peruse, especially for those of us who are familiar with the folks for whom items have been named. A sampler basket of jalapeno poppers, chicken tenders, onion rings, and cheese sticks honors former UM football player Braylon Edwards; and a Mediterranean salad pays tribute to Dhani Jones, t.v. star and former Wolverine.

Current football coach Brady Hoke receives acknowledgement in the Meat Lovers' Omelet. New England Patriots' quarterback and former UM star Tom Brady gets his tribute with a gyro sandwich. And even long-time rival Woody Hayes - infamous late coach of Ohio State - has a hot 'n' spicy Cajun chicken sandwich to remember him by (as though all the stories we still tell here in Ann Arbor aren't sufficient!).

For very friendly service, good food, excellent prices, and lots of memories and hero worship, stop by The Brown Jug for your next frugal meal.




The Brown Jug
1204 South University
Ann Arbor, MI 48104
734-761-3355




View Larger Map


Brown Jug on Urbanspoon

Thursday, October 25, 2012

Cheese Frenchees - Guest Post by Jenn!


I've gotta thank my friend Jenn - the gorgeous grillin' girl who offers succulent sauces and fabulous flavors on her blog, Jenn's Food Journey - for joining me in our 2nd Annual Michigan-Nebraska Blog Post Exchange!!! Not only is Jenn a great cook and an amazing person, but she's a huge football fan - yay! And the Huskers are her team, Nebraska native that she is.

So it's only fitting that we football lovin' girls have a friendly trade-off when our teams meet each year, feasting during the fray ... :) And oh, my word, is this dish Jenn's concocted a perfect food, or what?!?!?


Nebraska football is life. At least in Nebraska it is. We live, breath, die Big Red football. Considering there isn't much else other than corn and cows, you can see where the love for the Huskers comes from. The funny thing, when I was in college I decided I was going to find a different college football team to love - not that I was giving up on the Huskers (NEVER!!), it's just I wanted to spread my wings....so my second love in college football became the Michigan Wolverines. Little did I know that some years later, I would find the most awesome blogging buddy and she would be from Michigan. Not only would she be from there, but she would have a love for the Wolverines like I have for my dear old Huskers. Hence the rivalry began.

With this great rivalry comes the 2nd annual Michigan vs. Nebraska food blogging exchange and I am ever so grateful to Mary for suggesting and hosting this very fun exchange. It's been so wonderful getting to know Mary over the last year or so. I don't have to tell you, her loyal readers, just how amazing she truly is.

Last year for the 1st annual M vs N, I featured Runzas - a Nebraska staple. This year... Oh this year I'm getting downright mean. This year I'm sharing a treat with you that is guaranteed to make your cholesterol skyrocket just by reading the recipe! Do you think that stops Nebraskans? Heck no! We aren't afraid of anything..... especially a deep fried cheese sandwich with mayo.... What? Is that wrong? Well, then I don't want to be right.

I will admit to you, this was my first time at actually trying to make these wonderfully heart clogging sandwiches - I didn't quite get the technique down when it came to dipping the sandwiches into the batter mixture, so don't worry if things get a little messy, this is well worth the mess! Great thing about when I made these... my parents were visiting from Nebraska and had surprisingly never had a Cheese Frenchee - so I not only get to share this wonderful treat with you all, but I even got a chance to share something amazing with my parents!!

I don't know a single person outside of Nebraska who knows of these delectable little devils, so make these for friends... and don't forget to cheer on my ... oops, I mean, don't forget to cheer for YOUR favorite (NEBRASKA) football team on Saturday!!

GO BIG RED!!!



Cheese Frenchees
(Adapted from King's Food Host)

Ingredients:

  • 6 slices of white bread
  • 6 slices American cheese (you can use Velveeta if you want, but nothing else!)
  • 3 Tablespoons mayonnaise
  • 1 egg
  • 1/2 cup milk
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 2-3 cups cornflakes, finely crushed
  • oil for frying

Directions:

Make three sandwiches, using 2 slices of American cheese and 1 tablespoon of mayonnaise per sandwich. Cut the crusts off the sandwiches and cut each one diagonally making 2 triangles.

Combine the egg, milk, flour and salt together until it forms a pancake-like batter. Dip the triangles into egg mixture and coat with cornflake crumbs. Place on a wire rack and continue until all sandwiches are made.

Deep fry in 375 degree F oil for about 1.5 - 2 minutes per side. Carefully remove from oil and allow to cool for a just a bit. The cheese will be hot and melty, so be careful... but enjoy, enjoy, enjoy!!

Monday, July 23, 2012

The "Beautiful Day" Brownies


I baked a batch of brownies that my BFF Wendy and I will bring with us today when we go to visit her daughter, Julia. We always buy a present for her, too, when we go to the Ann Arbor Art Fair each July, usually a sparkling blue gizmo of some sort; the color matches Julia's eyes, and what child (of any age!) wouldn't love a new toy or trinket? We'll bring that with us, along with the treats.

After work, Wendy and I will meet up and then spend the evening with Julia. We ask her questions, we tell her stories, we give her updates on how things have been. There is always some laughter, there are some serious moments, occasional tears ... the full range, as it should be among loved ones when they get together.

Wendy had told me she'd be "most honored" if I wrote about Julia, so let me tell you a bit about this very special girl.

Julia was born on December 27, 1997, a perfect 10-pound baby. Soon she started doing an unusual thing with her thumbs: she would fold them in, as though she were holding up four fingers, and if you tried to pry her thumb up it would snap right back into the preferred position. It seemed like a cute quirk.

Then Julia would cry seemingly endlessly, inconsolably. She was stiff, and she had difficulty eating. The pediatrician dismissed it as colic, as perhaps food intolerances, as something benign and insignificant, but Wendy knew better ... mothers always do. She searched and searched, until she found the answer to what might be happening to her child. She wanted an answer, even a frightening one; at least then she'd know what enemy she was fighting and could chart a plan of attack.

It turns out that Julia had Krabbe's [krah-BAYZ] Disease, a genetic disorder that destroys myelin - the protective covering of the nervous system - because of insufficient quantities of a simple enzyme. Krabbe's steals the ability to swallow, to see, to regulate internal temperature, to move; and it is excruciating. Julia's folding in of her thumbs was actually the very first notable, visible symptom.

That summer, Wendy took Julia down to Duke University for a cord blood transplant - the only known treatment for Krabbe's, and a terribly dangerous and risky one; it was still fairly experimental in 1998, and is most effective before a child develops symptoms. They spent months in isolation, away from Julia's father and Wendy's two older children, Alison and Cam, who all stayed here in Michigan. There was chemotherapy. There was a seemingly anticlimactic i.v. hooked up to provide potentially life-saving stem cells, which dripped into Julia's blood stream with such anticipation and so many prayers. There were complications, truly near-death emergencies. Julia spent her first Christmas and her first birthday in the hospital, unable to come home because her health was too precarious.

But then Julia and Wendy came home, sort of. They spent more months at The University of Michigan Health System, but at least they were back in Ann Arbor with family and friends for support. Julia started to stabilize, Wendy practically earned a medical degree as she learned how to care for her daughter, and then finally they were able to really go home ... with a ventilator, with tubes and wires and meds, with nursing care, and with hope.

There continued to be crises and problems, but the transplant seemed to have arrested the disease's damage. Julia was able to go on adventures to Alison's and to Cam's soccer games. She would go to school with Wendy, who was teaching in a Montessori program at the time. She went on road trips to visit family in New York. Sure, 100 pounds of medical gear and a specially-designed stroller came along too. But Julia was not denied any experience if there was a way for her to be a part of it.

Julia may have lost many of her abilities, but her hearing was still very keen. Wendy played music for her constantly, all varieties. And if a familiar person came in, Julia would immediately turn her head and say "hello" by moving her lips a bit and blowing kisses. Spiritual people, those who seem to have a far greater sense of other realms than Wendy and I do (we joke about being obtuse and clueless!), inevitably told of Julia's radiance, saying that she had progressed far beyond many other souls. She had both learned and taught lessons, and she had nearly completed her journey.

At the park with Wendy on a beautiful day - and while listening to U2's "Beautiful Day" - suddenly, unexpectedly, Julia died. At the funeral, Wendy noted that Julia had never uttered a word, never held a crayon, never taken one step; but she had survived when so many others with that hideous disease hadn't. She had fought for every moment. She had lived.

But it was time to move on.

Julia was 7-and-a-half ... please don't forget the half. Those halves are very important to children, and to mothers who no longer get to count years.

So Wendy and I will go to visit Julia tonight, as we do so often in the course of our lives, because today is the anniversary of her death - her yahrzeit [YAHRT-zite], in Hebrew. Other girlfriends drink Cosmos at happy hour, Wendy and I go to the cemetery to commune with Julia. She's our guardian angel, our intercessor, a source of comfort and wisdom even when we're too mired in the concerns of this world or consumed with our own daily needs to fully understand what she's trying to teach us, where she's trying to lead us. We visit because Julia is still with us, even if Wendy can't hold her or kiss her anymore.

I can't fix the errant DNA that causes the destruction of the nervous system in children with Krabbe's Disease. I can't take away the memories of Julia's treatments, life-sustaining machines, or pain. I can't bring back the smile that was lost when Julia was still a baby ... who could have known, when seeing it one day, that it would be the last one? I can't take away the sight, seared into my cherished friend's soul, of her little girl in a blue dress lying in a casket.

But when Julia died, I asked what I could do ... what could anyone possibly do??? Wendy asked me to bake brownies; she intended to eat the entire batch herself, knowing full well that it wouldn't bring comfort but still seeking comfort where she could. I obliged. It was all I could do.

And so, I do it every year now.  The brownies are an integral part of our tradition.

Whatever shiny, sparkly toy that Wendy and I have found at the art fair will be hung on the shepherd's hook that stands over Julia's grave, which holds a wide variety of mementos. Others might think it's a tad morbid to seek solace at a child's resting place and to decorate it festively, but this is a place of peace and beauty and, surprisingly, of comfort.

Julia never tasted a brownie, as it would have posed a choking hazard or been aspirated. So when we visit her today, Wendy and I will eat her share for her ... we're helpful that way. And we will inevitably go home inspired - an odd reaction to contemplate if you haven't experienced it, I know.

But Wendy and I always benefit from visiting with Julia. Her "heart is a bloom" which "shoots up through the stony ground" ... the perfect description, which U2 sang to Julia on her last beautiful day.





Tuesday, May 29, 2012

"The Kosher King of Ann Arbor"



I recently had a fabulous time talking with Emil Boch, chef/co-owner of From the Hearth Food - a catering service offering kosher, vegetarian and vegan dishes - and chef at the University of Michigan Hillel during the school year.  I'd heard only raves about the food Emil serves, including such stellar accolades as this one, from Jeannie Ballew of entre-SLAM:


"I truly can't say enough of this man's cooking.  It is ethereal, other worldly, intoxicating.  He uses only the freshest locally produced ingredients and produce and just seems to have a magical touch with every dish he prepares."

Wow.

So many people I know, from friends to acquaintances, were offering such extraordinary compliments about Emil's cooking - simple lunches at Hillel, take-home Shabbat dinners, catering options for special events - that I simply had to meet this man!

A native of Ortonville, Michigan, Emil is a proponent of the Slow Food movement and its dedication to sustainability, local sourcing, organics, and traditional handmade foods.  He engages in cheese making and charcuterie in his spare time, and received specialized training in Europe to further his knowledge of these hand crafts.  As the bio on his catering site states, Emil "draws inspiration from flavors of India, Latin America, France and Asia, but his style would be best described as New American."  Emil is influenced by many cultures and foods, and brings all of these together to create his own fabulous cuisine.

My friend Donna Shewach, one of Emil's most avid devotees, states that "Emil's cooking can be summed up in two words: simply delicious!  Everything he makes - from soups to main dishes, sides to desserts - is packed with flavor.  His creative use of seasoning and spices from all over the world make his dinners unique and irresistibly delicious ... always innovative and memorable."

Like so many others who are tremendously creative, Emil is a former art student; one of the reasons he left the art community, though, is because he felt he couldn't give up his pieces because of a deep "emotional attachment."  His high level of commitment now finds itself invested in the Ann Arbor/Ypsilanti community - good friends with many other restaurant and brewery owners, a regular chef at Selma Cafe breakfasts, and a volunteer with local food and farm projects.  From the Hearth Food will once again be one of many sponsors at this month's entre-SLAM, a networking event for entrepreneurs, being held at 7 p.m. this Thursday, May 31 at LIVE Ann Arbor (click here to register).

Emil was raised vegetarian and his mother cooked many ethnic foods, so he's well versed in specialized diets and a wide variety of flavors.  Although he's not Jewish, which enables him to work at Hillel during times when work is forbidden to observant Jews, Emil is considered "the Kosher king of Ann Arbor" for the inventive and distinctive dishes he has created in accordance with the dietary laws, as well as for his updates of traditional dishes.  (He can either cook in a home kitchen or in the Hillel kitchen, to certify kashrut standards.)

As Donna, an avowed foodie who keeps kosher, tells me: "When he catered dinner at my home, Emil was wonderful at accommodating all of our dietary preferences, including his delicious vegan dishes that the omnivores enjoyed too."  She also notes that while "Emil's dinners are exceptional by anyone's standards ... if you happen to keep kosher it's an added bonus" that this chef is skilled at preparing meals that go so far beyond the familiar chicken dinner or brisket.  Emil likes to serve "frat boy portions" that are extremely generous, which is great because Donna says "you’re going to want leftovers to enjoy the next day."

Emil is warm, friendly, and immensely likable - if his parking meter hadn't been on the verge of running out, we may very well have kept talking for another hour about everything from Jewish cuisine to the Pixies.  I normally need a flow chart to follow my own tangents, and Emil's quick thinking and gregarious nature even put me to shame!  Not only would you enjoy the food he prepares, but he would be wonderful to work with in planning an event, as well.

Emil very generously shared two different Jewish-influenced recipes: the Carrot Ginger Kugel pictured below and one for Home Cured Salmon, both of which would be perfect for light summertime meals.  From the Hearth Food's website also gives sample menus, to give an even better overview of his abilities and offerings.

You could prepare these dishes yourself, of course.  But as Emil says, because of his very small "family-type business," when you hire him you're "directly supporting" him and his wife and those he hires for events, rather than any large entity or corporation.  So why not let Emil cater a summer event - small or large scale - so you can taste for yourself the amazing dishes that Ann Arborites are so enamored of?


Chef Emil Boch
FromtheHearthFood@yahoo.com
734-645-7308




Easy Carrot Ginger Kugel

4 cups finely chopped carrots, peeled (5-6 medium-sized carrots)
1 cup finely chopped apple, peeled and cored (approximately 1 large apple)
1 teaspoon ground coriander
2 teaspoon fresh grated ginger
1 teaspoon kosher or sea salt
6 eggs

Preheat oven to 375F.  Grease a 9" round cake pan with butter or oil.

Process carrots and apple in food processor until finely chopped.  Add all other ingredients and process until well mixed, fluffy, and foamy.  Pour mixture into prepared pan(s) and bake for 45 minutes or until a toothpick inserted into the center comes out clean.  Cool slightly and serve warm, or chill overnight and serve cold.

Home Cured Salmon

1 whole side of salmon, 2-3 lbs
1 cup kosher salt
1 cup brown sugar
2 tablespoons coriander seeds
2 tablespoons black peppercorns
1 tablespoons pink peppercorns
1 tablespoons lemon zest

1. Place your salmon filet on a cookie sheet.
2. Rub filet on both sides evenly with the salt, sugar, lemon zest, and spices.
3. Place in a ziplock bag or "brining bag" and place in the refrigerator for up to 24-48 hours, turning over every 12 hours.
4. Rinse the salmon of all of the seasoning and pat dry.
5. Brush lightly with olive oil and garnish with fresh dill and tarragon.

Tuesday, January 3, 2012

The Sugar Bowl


In honor of tonight's Sugar Bowl - featuring #13 Michigan vs. #11 Virginia Tech - I'm offering a dessert to enjoy while cheering on my team. When the Wolverines battle the Hokies, there has to be food appropriate to the festivities!

So I made a dessert with pecans and caramel that offers flavors reminiscent of the luscious pralines found in New Orleans, where the game is being played; with banana slices and a hint of rum, it's also an homage to that city's beloved Bananas Foster. And I had to be sure it was served in the perfect vessel ... a sugar(y) bowl!

I offer you something sweet and rich and delicious: a Caramel Crunch Ice Cream Sundae with Banana Caramel Sauce . Enjoy!

GO BLUE!!!

Caramel Crunch Ice Cream Sundae with Banana Caramel Sauce

9 caramel-flavored mini rice cakes
6 small sugar cookies
1 tablespoon sugar
4 cups butter pecan ice cream
6 ounces caramel ice cream sauce
1/2 tablespoon dark rum or rum extract
2 medium bananas, sliced
4 waffle cone bowls
whipped cream

Place a sheet of waxed paper on the bottom of an 8"x8" freezer-safe dish.

Place the rice cakes and sugar cookies into a food processor or blender; grind into fine crumbs and place into a flat bowl. Stir in the sugar.

Form 4 1-cup balls of ice cream. One by one, roll the ice cream in the cookie crumbs, coating the ice cream very well; place onto the waxed paper in the dish. Place the dish with the ice cream balls into the freezer for 1 hour to firm them.

Place the ice cream sauce, rum and bananas into a large skillet. Cook over medium-high heat, stirring occasionally, just until boiling.

Place a waffle cone bowl onto each of 4 dessert plates. Place 1 ice cream ball into each bowl. Divide the bananas among the bowls, drizzling with caramel sauce. Top with whipped cream and serve immediately.

Serves 4.

Thursday, November 24, 2011

Lemon-Glazed Cherry Pasties


Michigan plays Ohio State on Saturday.

Those who live in one of the represented states know that this is virtually the only game that matters ... really. According to Wikipedia: Despite an overall record of 111–43–4, former Ohio State head coach John Cooper's "2–10–1 record against Michigan, including his failure to ever win in Ann Arbor, was ... a major contributor to his dismissal."

Except that, despite many past glories, Michigan hasn't fared particularly well in this match-up in recent years while Ohio State has been a powerhouse. I hang my head in shame as I note that the Wolverines haven't beaten the Buckeyes since 2003.

But this is our year! We're a Top 20 team, and Ohio State isn't ranked. The Buckeyes are coming to The Big House, and we're not going to be hospitable hosts.

So in honor of this final game - other than our inevitable bowl game - I'm changing things up a bit. Each Thursday since the season began, I've offered a recipe that has been representative of that weekend's opponent: Shredded Pork with Corn Cakes for Iowa, my blogging buddy Jenn's classic Nebraska Runza Bites, Chocolate Guinness Cake for Notre Dame.

But today, it's all about Michigan.

This state is famous for beautiful bright red tart cherries and for a food called "pasties." (And please know that this is pronounced [PASS-teez], not [PAY-steez]!)

Pasties are hand-held savory pies that miners in the Upper Peninsula could easily take with them for a hearty midday meal. They're very simple and straightforward food: chopped meat and vegetables bound with a bit of gravy, encased in a crust. But it's only an authentic pasty if it contains rutebaga ... trust me. This is as serious a matter to the folks in Michigan as the Ohio State game is!

So technically, I'm not providing a recipe today for "pasties" because there isn't any rutebaga in this sweet version. But this dessert - with its filling that bursts with the flavor of Michigan fruit - was inspired by the traditional pasty. Call it an homage!

I first made these years ago for some cooking contest ... I don't even remember which one. I didn't win any prize, but I did win Jeremy's devotion - he adores these treats, and it was his recommendation that I make them in honor of Saturday's game.

So try a dessert pasty that showcases Michigan's gorgeous cherries. And cheer on the Wolverines this weekend - Hail to the Victors!



Ohio State at Michigan
Saturday, November 26
GO BLUE!!!


(Don't forget to enter my giveaway for a $25 gift certificate to Hodgson Mills' online store! The deadline is Sunday morning!)


Lemon-Glazed Cherry Pasties

Filling:
2 cups tart cherries, thawed (if frozen) or drained (if from a jar/can)
1/4 cup cherry juice (reserved from thawing/draining) or water
1/2 teaspoon almond extract
1/3 cup sugar
1 tablespoon cornstarch

Place all ingredients into a medium saucepan and bring to a boil over high heat, stirring constantly. Cook just until mixture is thickened and no longer white-ish; remove from heat, place into a bowl, cover and refrigerate until cold.

Pies:
1 16-ounce can butter-flavor Grands biscuits
1 egg

Preheat oven to 350F.

Roll each of the 8 biscuits out into a 5" circle. Divide the cherries among them, placing the cherries in the center of each round.


Beat the egg and brush the outer rim of the dough rounds with egg. One by one, fold the dough over the cherries to form semi-circular pasties. Press the dough to help it adhere, then crimp it and seal it with a fork.


Place onto a baking sheet, and repeat with the remaining pasties. Brush the pasties with the remaining egg and bake for 20-25 minutes until golden. Let cool completely.


Glaze:
3/4 cup confectioners' sugar
juice from a half lemon

Whisk together glaze ingredients until smooth, then drizzle the glaze over the pasties. Let the glaze set before serving.

Makes 8 pasties.

Thursday, November 17, 2011

Runza Bites for the Michigan-Nebraska Game


One of my favorite blogging buddies - Jenn of Jenn's Food Journey - grew up in Nebraska, is a tremendous football fan, and is one of the kindest, friendliest, most vivacious people! Her joy and charm shine through in her posts, which you'll see as you keep reading.

On Saturday, #20 Michigan will welcome #17 Nebraska to The Big House; this will be Nebraska's first visit to Ann Arbor as members of the Big Ten. So, in honor of what will undoubtedly be an excellent match-up between these two teams who are both coming off wins last week, Jenn and I are celebrating by doing guest posts on each other's blogs!

You can find my recipe for Cheesy Cornbread at Jenn's Food Journey. It's easy to make, moist but still crumbly, has great flavor, and is perfect for tailgating; it's great with chili, salads ... almost anything.

And Jenn has offered a fabulous recipe - from her amazing mom, no less, who is an exceptional cook! - for a quintessential Nebraska food.

I'll let Jenn take over from here ... :)


Hello all you lovely Food Floozie followers! I'm Jenn with Jenn's Food Journey and I am very excited and honored to be doing a guest post here on Mary's blog. I adore her and her yummy posts, so this is sort of like having your favorite band/artist ask you to jump up on stage and play a few riffs on the bass guitar with them!! When she told me her idea of having me guest post on her tailgating post day in honor of the Nebraska/Michigan game, I didn't hesitate one minute. "Of course I'll get up on stage and jam with you.. you're a rock star!!"

Ok, feet back on the ground - we can now talk about food :)

I grew up in a small (very small) town in eastern Nebraska. In Nebraska, you only know one thing this time of year: HUSKER football!! And there is nothing like being in Memorial Stadium in Lincoln, Nebraska on a college football Saturday, let me tell you. Growing up I took pride in being a Husker fan - I still do.

There was only one time in my life when I cheered for another college football team and you know who they were? Any guess at all? Well, this might surprise most people, but it was the mighty Blue, the Michigan Wolverines!! Seriously ... I would not lie!! I think it had something to do with their colors more than their actual football team, but I can honestly say I was a fan, if only for a brief moment. So this post is even extra special to me!

One thing you can get at Memorial Stadium is one of my all time favorite things from Nebraska: a Runza sandwich! (YUM!) Unless you have lived in Nebraska, Kansas, or Iowa, I don't really expect you to know what I'm talking about, but Runzas are these deliciously warm yeast bread pockets stuffed with a mixture of ground beef, onion, cabbage and spices. It is a food that definitely defines growing up in Nebraska, so I thought what better thing to share with you than a smaller little three or four bite version of this for your next tailgating event.

I simplified things by using refrigerated pizza dough and, in all honesty, there wasn't that much of a difference in the final product. The dough wasn't as sweet as the dough for the real thing, but hey, sometimes a little less sweet isn't always bad!

So here's to the Huskers and the Wolverines - may the game be filled with excitement which only college football can bring!!! And thank you once again to Mary - Hope you all enjoy this tasty little treat straight from my home state!

Runza Bites
(Adapted from a recipe passed down to me from my mom)

Ingredients:
1 tube refrigerated pizza dough (I used Pillsbury)
3/4 lbs ground beef (80/20 or higher)
1/2 a sweet onion
1/2 a head of cabbage
1 Tablespoon olive oil
1 Tablespoon unsalted butter
salt and pepper

Directions:

Roughly chop the onion and cabbage. Place the onion in the food processor and pulse until minced; place on a piece of wax paper or plastic wrap and set aside. Place the cabbage into the food processor and pulse until shredded. Dump onto plate or piece of wax paper and set aside.

In a skillet over medium heat, add the ground beef, breaking up with a wooden spoon. Season liberally with salt and pepper. Cook until the beef is no longer pink in the middle, about 8 minutes. Remove with a slotted spoon and place onto a paper plate lined with a paper towel.

Add the olive oil to the pan and turn the heat down to medium low. Add the onion and season with salt and pepper. Saute until softened and just starting to caramelize, about 10 minutes. Add the butter and the shredded cabbage. Heat until cabbage starts to wilt (stirring occasionally), about 3-4 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper; stir to combine. Return the beef back into the skillet and stir to combine. Remove from heat and allow to cool.

Sprinkle some flour onto your counter and lay out the pizza dough. You'll want to roll it a bit thinner with a rolling pin - roll to about half its thickness. Cut 3"x3" squares. Place a tablespoon or more of the beef mixture into the middle of the square and fold edges over and seal. Place onto a greased cookie sheet; continue until all squares are full.

Preheat oven according to pizza dough package directions - I set mine at 425 degrees F for 14 minutes. Place the cookie sheet in the oven and bake until pockets are golden brown. Remove and allow to cool for 5 minutes (inside contents will be hot) and enjoy!

Thursday, November 10, 2011

Bacon-Parmesan Popcorn


Popcorn is the official state snack food of Illinois. I'm not much of a popcorn fan - I can eat it, but don't really care if I ever do. However, I know I'm in a distinct minority with regard to my lack of affection for this treat.

Michigan will be playing Illinois this Saturday, so it only seemed appropriate to feature popcorn in today's post. But I had to glam it up a bit. I debated whether to make a sweet or savory version, or whether to make cute little football-shaped popcorn balls.

And then I had an epiphany.

I'm offering something completely fabulous which features an utter lack of redeeming nutritional value (which is, of course, why it's so fabulous!). Even though I can usually live without popcorn, I think I could actually start craving this.

Today's recipe is for Bacon-Parmesan Popcorn.

Yup - salty, crunchy, cheesy, and with bacon. Supreme snack food!

This is ideal for tailgating or for watching the game at home. It's a great treat for any occasion, from watching the Oscars to watching a movie. Truly, how can you go wrong with anything that has bacon???

Pass the popcorn, please ....

Bacon-Parmesan Popcorn

1 3-ounce packet low-sodium microwaveable popcorn
4 strips low-sodium bacon
1 tablespoon extra-virgin olive oil
3/4 teaspoon all-purpose seasoning (i.e.: Mrs. Dash)
1/3 cup very finely grated Parmesan cheese

Prepare popcorn according to package directions, then place into a large mixing bowl.

Meanwhile, place bacon into a large skillet and cook, turning occasionally, until very crisp. Remove bacon from skillet and crumble; reserve the bacon fat.

Add oil and crumbled bacon to the bacon fat; pour over the popcorn and toss to combine. Sprinkle seasoning and Parmesan over the popcorn, and toss to combine well.

Makes approximately 8 cups of popcorn.

Thursday, November 3, 2011

Shredded Pork Ribs with Corn Cakes


People think of cornfields when they think of Iowa. I know someone who drove through the state this past summer, and she commented on the many, many rows of corn she and her husband passed.

But Iowa actually is a top pork producer, and so for this Saturday's Michigan-Iowa game I offer my famous-among-loved-ones shredded pork ribs. Serve them with corn cakes, and you've represented our opponent's state very well.

The ribs are cooked slowly in a crockpot, so they require virtually no effort. The corn cakes are easily made using a box of Michigan's own Jiffy Corn Muffin Mix, produced about 30 minutes away from my kitchen.

What a great way to get into the spirit of this match-up!

University of Michigan at University of Iowa
Saturday, November 5
GO BLUE!!!


Shredded Pork Ribs with Corn Cakes

Ribs
4-5 pounds boneless pork ribs (8 ribs)
1/4 cup brown sugar
1 teaspoon cardamom
1 teaspoon chili powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1 teaspoon paprika
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Preheat oven to 425F. Line a 9"x13" baking pan with foil; lightly grease the foil.

Place the ribs into the prepared pan. Combine the remaining ingredients and sprinkle onto all sides of the ribs. Roast for 1 hour.

Sauce
1 12-ounce bottle barbecue sauce (your favorite one)
1/2 cup brown sugar
4 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 teaspoon cayenne pepper sauce

Combine all sauce ingredients. Pour 1/3 of the sauce onto the bottom of a 6-8 quart crockpot. Place a single layer of ribs over the sauce, and continue layering sauce and ribs, ending by pouring the last of the sauce over everything. Cover and cook on low for 8 hours. Stir the pork to shred it and combine the meat with the sauce.

Corn Cakes
1 8.5-ounce box Jiffy Corn Muffin Mix
3/4 cup buttermilk
1 egg
2 tablespoons butter, to grease skillet

In a medium bowl, stir together Jiffy mix, buttermilk and egg; let rest for 5 minutes.

Heat a large skillet over medium heat, and lightly grease with a bit of the butter. Pour batter with a 1/8-cup measure, and cook until set on the sides and golden underneath. Carefully flip the pancake and cook for 1 more minute.

To serve: Place 2 corn cakes onto a serving plate, and top generously with pork.

Serves 6-8.

Thursday, October 27, 2011

Indiana Cream Pie for the Purdue Game


Hoosier Pie, Cream Pie, Sugar Pie ... whatever you call it, it's still the same sweet, luscious treat. A rose, as they say, by any other name ....

Since Michigan is playing Purdue this weekend, it was only fitting to make a traditional treat from the state of Indiana. Pie needs no occasion - it's always welcome. But it's a great thing to serve while tailgating or even just watching the game at home.

This recipe is going to seem ridiculously ordinary; trust me, it is rich and luscious, utterly decadent. That it's so easy to make with such simple ingredients only adds to its charm.

Because the pie is kinda beige, I spiffed it up a bit by decorating the crust with colored "leaves" made of leftover dough (instructions below). But this is completely unecessary; the pie is perfectly capable of shining with its flavor alone.

Purdue at Michigan (Homecoming)
Saturday, October 29 at 12 p.m.
GO BLUE!!!


Indiana Cream Pie
(slightly modified from Marcia Adams' recipe for Velvet Custard Pie in Cooking from Quilt Country)

1 9" pie crust
1-3/4 cups half-and-half
3/4 cup skim milk
4 eggs
3/4 cup sugar
1 teaspoon vanilla extract
pinch of kosher salt
pinch of nutmeg

Preheat oven to 350F. Place the pie crust into a pan. With a knife, trim the excess dough.

In a medium saucepan, bring the half-and-half and milk just to a boil.

Meanwhile, in a large mixing bowl, whisk together the eggs, sugar, vanilla and salt. Slowly whisk in the milk, then pour the custard into the prepared pie crust. Sprinkle top of pie with just a pinch of nutmeg.

Bake for 45 minutes until the pie just wiggles slightly when jostled gently. Let cool completely, then refrigerate.

To decorate pie crust:

Roll out trimmings from the pie crust, not too thin. Cut 1-1/2" leaf shapes, then use the knife to make markings upon each one.


Combine 1 drop of food coloring with 1 tablespoon of water; use this to paint the leaves.

Rub a bit of corn syrup onto the pie crust, then lay the leaves onto it in a decorative pattern.

Thursday, October 13, 2011

Greek Spinach Dip for the Michigan-Michigan State Game


I'm a proud graduate of the University of Michigan; my ex-husband, Stuart, attended medical school at Michigan State University. Needless to say, the intra-state rivalry has always been a lot of fun for us! When Stuart and I were married, we hosted a party each year in honor of the big Michigan-Michigan State football game.

After we met, Stuart used to follow me around, offering to take me to the game. It didn't happen that year, 'cause the tickets are extremely popular and hard to come by ... and expensive.

Stuart did get tickets for the game in 1990, when we were expecting Jeremy. I had to buy a large sweatshirt to wear to the game, to go over the "baby bump". We still consider it Jeremy's first Michigan-Michigan State game, even if he didn't get to see anything that time.

So, what to serve this year in honor of the game? My family's traditions have changed, as has the family unit itself; but the need for appropriate food for this important occasion remains a constant.

Michigan State's mascot is a Spartan, named for the famous warriors of the ancient Greek city of Sparta. So it only made sense to make a spinach dip - which would feature MSU's team colors of green and white - and to give it a Greek flair with oregano and lemon and feta.

This is gooey and rich, with a vibrant lemon flavor that is distinctive and shines through. And if you serve it with maize- and blue-colored chips, you've got Michigan's team colors invited to the party, as well!

Greek Spinach Dip

2 tablespoons extra-virgin olive oil
2 large garlic cloves, minced
1 small onion, chopped fine
1/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
5 cups chopped fresh spinach
1 lemon
1/2 cup Greek yogurt
8 ounces mozzarella, shredded
5 ounces feta, divided
chips or crackers, for serving

Preheat oven to 350F. Grease a flat 3-cup baking dish.

Heat the oil in a large skillet over medium heat. Add the garlic, onion, salt, pepper and oregano; saute until the vegetables are translucent. Add the spinach; saute until wilted.

Zest the lemon, then juice it. Add the zest and juice to the spinach, then place the spinach mixture into a large mixing bowl.

Stir the yogurt, mozzarella, and 4 ounces of the feta into the spinach mixture; place the spinach into the prepared baking dish, then top with the remaining feta.

Bake for 25-30 minutes until the top is starting to brown and the dip is bubbling. Serve hot, with chips or crackers.

Serves 4.

Thursday, October 6, 2011

Italian Beef Sandwiches for the Northwestern Game


When people think of Chicago foods, they immediately think of deep-dish pizza and hot dogs "dragged through the garden."

But Chicago is equally famous for Italian beef sandwiches, and so that's what I'm serving in honor of the Northwestern-Michigan game on Saturday. Northwestern is in Evanston, after all, which is just outside Chicago. You know those kids hop on the train and commute in to the city all the time!

According to Wikipedia:

"Origins of the sandwich are disputed, but one early vendor, Al's No. 1 Italian Beef, opened its first stand in 1938.

One story has it that the Italian Beef sandwich was started by Italian immigrants who worked for the old Union Stock Yards. They often would bring home some of the tougher, less desirable cuts of beef sold by the company. To make the meat more palatable, it was slow-roasted to make it more tender, then slow-simmered in a spicy broth for flavor. Both the roasting and the broth used Italian-style spices and herbs. The meat was then thinly sliced across the grain and stuffed into fresh Italian bread.

According to Scala's Original Beef and Sausage Company (formed in 1925), this meal was originally introduced at weddings and banquets where the meat was sliced thinly so there would be enough to feed all the guests. It rapidly grew in popularity and eventually became Chicago's most famous ethnic food: the original Italian beef sandwich."


Now, I didn't have time to roast an entire hunk of beef; so I cheated and bought some pre-roasted and pre-sliced meat at the grocery store's deli counter.

But I did marinate the beef in the requisite seasoned broth, added both hot and sweet peppers, and made sure to soak the bun in all those tasty juices, too, before piling up ingredients in the sandwich. Shortcuts, not dishonor!

This is a hearty, substantial sandwich - it's perfect for the game!

University of Michigan at Northwestern University
Saturday, October 8 at 5 p.m. EDT
GO BLUE!!!


Italian Beef Sandwich

2 cups red wine (Flip Flop Wines Merlot - a fabulous marketing gift!)
2 cups beef stock
2 .6-ounce packets zesty Italian salad dressing seasoning
1 pound thinly sliced deli roast beef
1 large red pepper, sliced
4 sub buns
1 cup hot banana peppers, drained

Bring wine, stock and salad dressing seasoning to a boil in a medium saucepan; add beef, and cook for 10 minutes. Remove from heat, then refrigerate overnight.

Reheat the beef in the saucepan with the marinade.

Saute the pepper in a medium saucepan over medium heat for 10 minutes, until softened.

Slice each of the sub buns not quite all the way through, lengthwise. Spoon some of the marinade onto the sub buns. Add roast beef, making sure it drips onto the bread when you remove it from the saucepan. Top with another drizzle of marinade, and finish the sandwich with both types of peppers.

Serves 4.

Thursday, September 29, 2011

Hot Dog Hotdish for the Minnesota Game


Minnesota is noted for its cold weather and for hardy residents who speak with cute accents. The severe winters don't keep people huddled indoors, though; folks continue to go ice fishing, skating, and socializing.

But after venturing out into the frigidness, a warm meal is warranted. And Minnesotans are famous not just for casseroles, but specifically for what they call "hotdish."

According to Wikipedia:

"Hotdish is a variety of baked casserole that typically contains a starch, a meat or other protein, and a canned and/or frozen vegetable, mixed together with canned soup."

In honor of Saturday's game - Minnesota vs. Michigan - I thought I would pay tribute to this culinary tradition. But I was not going to resort to using the infamous condensed soups.

That is, until I read the following:

"Cream of mushroom soup is so ubiquitous in hotdish that it is often referred to in such recipes as 'Lutheran Binder,' referring to hotdish’s position as a staple of Lutheran church cookbooks. The soup is considered a defining ingredient by some commentators."

And so, I realized that I would be dishonoring the very essence of the hotdish if I tried to make it more sophisticated. It is consummate comfort food, and part of its charm is its hominess and ease of preparation.

So I took as my basis the famous green bean casserole, and added a few tweaks to make it an entree rather than a side dish. It's perfect food for a football game, as it's hearty and substantial and ideal for fall.

Hotdish is so integral to Minnesota culture that Sen. Al Franken even welcomed the state's Congressional delegation to participate in a hotdish competition this past January. The winner did not feature another Minnesota product, the lovely wild rice. It didn't feature venison bratwurst, or any other enobling ingredients. Nope - the winner was Sen. Amy Klobuchar, whose Taconite Tater Tot Hot Dish was a combination of ground beef, creamed soups (mushroom and chicken), tater tots, and Pepper Jack cheese.

Hotdish may be lowly, but you know what? Even with its simple ingredients and lack of elegance, it's really, really good! My Hot Dog Hotdish was devoured when I served it, and will be a hit if you serve it for Saturday's game. Jeremy loathes green bean casserole, but he loved this so much that he actually ate more helpings than anyone else!

University of Minnesota at University of Michigan
Saturday, October 1 at 12 p.m. EDT
GO BLUE!!!


I was THRILLED to see that this post was found and discussed thoroughly on Serious Eats the other day: "Hotdish Casserole"!!! And I was equally happy to find that everyone had lovely things to say about, and memories of, hotdish ... regardless of whether it's called a casserole or a covered dish or whatever around the country ... :)

Note: Today is the first full day of Rosh Hashanah. My friend Debbie Vanni at The Culinary Cellar very graciously invited me to write a guest post for the holiday. Thank you, Debbie, for the fabulous honor!

So go visit her fabulous site devoted to recipes and cookbooks, and you'll find us celebrating the new year and reviewing the past one while sharing a sweet treat: Apple Almond Kugel. 'Cause it's not a Jewish party without kugel, after all - a traditional creamy noodle pudding with a crunchy, cinnamony topping.

I've baked a lot of kugels over the years, but Jeremy told me that this is "the best one you've ever made!" Pretty high praise ... :)

Shana Tovah!!! [shah-NAH toh-VAH]

May you have a sweet new year!


Hot Dog Hotdish

4 wieners, cut into 1/2" slices
1 10-3/4 ounce can cream of mushroom soup
half of a 10-3/4 ounce can condensed cheddar cheese soup
2 tablespoons Dijon mustard
1/2 teaspoon kosher salt
1/4 cup milk
several splashes cayenne pepper sauce
1 pound frozen green beans, defrosted
1 cup fried onions
45 tater tots
4 ounces mild cheddar cheese, shredded

Preheat oven to 350F. Grease an 8"x8" baking dish.

Heat the wieners over medium heat in a medium skillet until lightly browned, about 5 minutes.

In a large bowl, combine soups, mustard, salt, milk and pepper sauce. Stir in wieners, green beans and fried onions; pour into the prepared baking dish.

Place the tater tots in rows over the green bean mixture. Bake for 25 minutes.

Place the cheese over the tater tots, and bake for another 25 minutes until the cheese has melted and the sauce is bubbling.

Serves 8.

Thursday, September 22, 2011

Plantain Chip & Black Bean Nachos for the San Diego State Game


Michigan's new coach, Brady Hoke, left San Diego State University this year for the honor of coaching in Ann Arbor and returning The University of Michigan to its former football glory.

And this weekend, Hoke's old team and his new team will be meeting at The Big House.

So, what to serve in honor of this occasion?

Nachos. Perfect game food, whether tailgating or watching with family and friends at home. Some Mexican influence, since San Diego is right at the border. And our opponent's team colors just happen to be yellow, black and scarlet.

So I used golden yellow plantain chips for the base instead of the traditional corn ones; they're lightly crispy and offer a unique and different flavor - almost slightly sour, with a hint of banana-ish familiarity peeking through the saltiness. I used refried black beans instead of pintos, and I tossed in chorizo and some fresh salsa for some vivid redness.

Nachos are easy to make, and always welcome at a football game - try these for a change!

San Diego State University at University of Michigan
Saturday, September 24 at Noon EDT
GO BLUE!!!



Plantain Chip & Black Bean Nachos

1/4 pound fresh chorizo
1 small yellow onion, chopped
half of an 8-ounce bag plantain chips
1 14-ounce can refried black beans
4 ounces Pepper Jack cheese, shredded
1/2 cup fresh salsa

Preheat oven to 425 F.

Brown the chorizo in a medium skillet, adding the onion when the sausage is almost done; cook for 3 minutes, just so that the onions aren't too raw.

Place the plantain chips into the bottom of a 9" pie pan. Top with the refried beans, then cover the beans with the chorizo mixture. Sprinkle the cheese over the top, and spread the salsa over the cheese.

Bake for 20-25 minutes until cheese is melted and the dish is bubbling a bit.

Serves 4-8, depending upon serving size.

Thursday, September 15, 2011

Roasted Vegetable Pasta Salad for the EMU Game


Last week's game against Notre Dame was AMAZING!!! A come-from-behind touchdown with 2 seconds left gave Michigan a 35-31 lead, and Notre Dame had no time or opportunity left. This was a game so big that ESPN's "College Game Day" show was based here in Ann Arbor, the Goodyear blimp was hovering over the stadium, and scalpers were seeking as much as $4000 for some tickets! And we won!

Now, this week, next door neighbor Eastern Michigan University - from just 5 miles down the road - is coming to The Big House on Saturday.

Sadly, this isn't particularly a fair play date: Eastern is a small school from the MAC conference rather than Michigan's Big 10. Eastern also doesn't have a particularly stellar football history, though they did beat Howard University in style in their season opener, 41-9. They're also 2-0 for the first time since 1998 after beating Alabama State last weekend. I'll spare you my rant about these uneven match-ups; I'm just here for the food, after all!

So, what food to offer for a game between Eastern and U of M? And what to serve when the weather 'round here can go from morning temperatures in the 90s to thunderstorms in the afternoon, followed immediately by days of highs in the 60s?

Pasta. Everyone loves it, it's easy to make, it goes with almost everything and is appropriate no matter what the weather is. I even made it green and white to honor Eastern's team colors. A girl's gotta have some fun with feeding the masses for the football games, after all!

Eastern Michigan University at University of Michigan
Saturday, September 17 at 12 p.m. EDT
GO BLUE!!!


Roasted Vegetable Pasta Salad

6 asparagus spears, cut into 1" pieces
1 cup green beans, cut into 1" pieces
3 tablespoons extra-virgin olive oil, divided
1 teaspoon kosher salt, divided
12 ounces green and white rotini
2 ounces crumbled feta cheese
1/3 cup jarred pepperoncini, drained, chopped
2 tablespoons chopped fresh oregano
1/4 teaspoon freshly ground black pepper
1/4 cup pesto
1 tablespoon fresh lemon juice

Preheat oven to 400F. Place the asparagus and beans into a pie pan; toss with 2 tablespoons of the oil and 1/2 teaspoon of the salt. Roast for 20-25 minutes until tender and slightly caramelized.

Prepare rotini according to package directions; drain and rinse under cold water, then place into a large mixing bowl.

Add the roasted vegetables to the mixing bowl, along with the feta, pepperoncini, oregano, pepper and remaining 1/2 teaspoon salt.

Combine the pesto, lemon juice and remaining tablespoon of oil; pour over the salad and toss to coat.

Serve at room temperature or chilled.

Makes 8-10 servings.

Thursday, September 8, 2011

Chocolate Guinness Cake for the Notre Dame Game


Well, last week's match-up between the University of Michigan and Western Michigan University was certainly an odd one! Michigan won 34-10, once both teams agreed to end the game in the third quarter after two weather delays and an eventual evacuation of the stadium because of storms and lightning. And this was on a day that had started out with bright sunshine and heat advisories!

But hey, a win is a win! And especially when it turned out that Western - from the MAC conference rather than Michigan's Big 10 - was up for the challenge and even scored first. But the game took a turn for Michigan when we intercepted Western near the end zone (they were on the 7-yard line), and Brandon Herron ran it back 94 yards for a touchdown!!!

And now we're on to a school with which we have a long and exciting history - Notre Dame. According to Wikipedia:

"Michigan football and Notre Dame football are considered to be among the most elite college programs. Michigan and Notre Dame respectively rank #1 and #2 in winning percentage and #1 and #3 in all time wins .... Including the 2010 season game, Michigan leads the overall series 22-15-1; (since 1978) the two teams are 13-13-1."

So, given that the Wolverines are playing the Fighting Irish on Saturday night, I decided to bake a cake using a product that is absolutely quintessentially Irish: Guinness.

But I didn't just use regular ol' Guinness ... uh uh. I used the Foreign Extra Stout, which is "brewed with generous hops and roasted barley for a bittersweet balance & full-flavored, natural bite."

In the bottle, I have to say that the stuff smelled even worse than beer usually does. Out of the bottle, though - and especially with butter melting into it as the first step in making the cake - it smelled like molasses and caramel, and the mixture seemed reminiscent of a hot toddy. The stout flavor isn't noticeable in the final product, but it certainly provides a depth that isn't found in ordinary chocolate cakes.

This unique twist on a basic dessert is fabulously moist and rich and decadent; it makes a perfect treat whether tailgating or watching the game at home with friends and family. It's simple to make, and tastes absolutely divine ... how appropriate when my team is playing one whose home stadium is watched over by Touchdown Jesus!

Notre Dame at Michigan
Saturday, September 10 at 8 p.m. EDT

GO BLUE!!!


Chocolate Guinness Cake
(modified from a recipe by Nigella Lawson)

1 cup Guinness Foreign Extra stout
1 cup unsalted butter
1/2 cup cocoa powder
1-1/2 cups sugar
1/2 cup sour cream
2 eggs
2 cups all-purpose flour
2-1/2 teaspoons baking soda
confectioners' sugar, for dusting the cake
ice cream, for serving

Preheat oven to 350F. Butter and flour an 8"x8" baking pan.

In a large saucepan, melt together the Guinness and butter over low heat. Meanwhile, place the cocoa powder and sugar into a large mixing bowl, then whisk in the Guinness mixture once melted.

Add the sour cream and eggs; combine well. Add the flour and baking soda, and whisk until smooth. Pour into the prepared pan, and bake 35-40 minutes until a tester comes out clean. Cool completely on a rack, and don't worry if the top of the cake cracks a bit or sinks slightly in the center - that's just its nature, and it still tastes amazing!

Trim 1/4" around the edges of the cake. Cut the cake in half cross-wise, then cut each half into quarters. Place each piece onto a dessert plate, and sift confectioners' sugar over the top.

Makes 8 servings, and is ideal served with ice cream.

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