Here’s to a new year and new beginnings!

In my last post I couldn’t help but mourn the loss of my long standing good friend the point and shoot camera that I had used it to create many a good memories. So I feel is only fitting to write it’s obituary here.

This Point and shoot camera having passed on Christmas Day 2009 was well into its fifth year of service and had become obsolete by today’s camera standards. In a world full of DLSR’s and high resolution photos this point and shoot camera struggled to make an honest living shooting food porn. Despite its short comings in megapixels, ISO and Aperture ratings, it had been known to be able to hold its own on a good day against many DSLR’s when it came to photographing its favorite subject of all; Food Porn. While many other cameras would shutter upon gaining such information as to its profession; this point and shoot was proud of its work and didn’t mind long hours of monotonously shooting food in the nude. This well known camera had been known to say many a nights “it’s a dirty job but somebody has to do and it might as well be me”. Survived by none, missed by many a food porn subjects past, the world will forever be a little less nude.

Well now that that is out of the way… Say hello to the new hotness!

This is my new baby! I finally decided that it was time to cough up the dough and get myself a camera that is truly worthy of continuing my food porn legacy. While I know my shots of the bistro salad are not 100 percent up to par with what one would expect from a DSLR. I must say I can already see a noticeable difference and cannot wait to learn all the fine tuning options that are now available at my fingertips.

I wanted to share one of my favorite salads with you because it is a time for new beginnings and I’m pretty sure many of you made a New Year’s resolution to eat a little healthier and possibly lose some weight over the next year. At least I know that was part of my New Year’s resolution and the bistro salad will probably be a big player in that effort. While I know this salad is not the healthiest of salad options out there (probably because we use the bacon fat in the dressing) it is a lot better for you then say a croquet monsieur (which is sounding pretty tasty right now).

The Bistro salad is quick and easy to make and comes directly from one of my all time favorite cook books, The Joy of Cooking. The Joy of Cooking Cook Book is full wisdom and recipes and should be an essential part of every cooks cook book arsenal. It is fresh and delicious and tastes like my favorite of all time foods…. bacon! …. Mmmm…. Bacon…..

Bistro Salad
From The Joy of Cooking

Ingredients:

8oz thick cut bacon, cut crosswise into ½ inch strips
Enough extra virgin olive oil to make ½ cup total
2 shallots, thinly sliced
2 garlic cloves, minced
3 tablespoons red wine vinegar
1 tblespoon minced parsley
1 teaspoon thyme leaves
Salt and black pepper to taste
2 heads large frisee, torn into bite-sized pieces
Courtons
6 poached eggs well drained and trimmed

Directions:

Cook bacon in large skillet until crisp. Drain on paper towels. Pour the fat into a glass measuring cup and add olive oil until ½ cup reached. Set aside.
Cook shallots until softened, about 2 minutes. Add garlic and cook for 1 minute until softened and fragrant.
Add red wine vinegar scraping up the browned bits in the pan for 30 seconds.
Whisk in the reserved bacon fat mixture and stir in parsley, thyme, salt and pepper to taste. Meanwhile, place in a salad bowl frisee.
Toss with bacon and croutons. Top with poached eggs.

Two weekends ago my grandparents came into town to do some visiting as they made their way down to Florida for the winter. Yes, most Minnesota (well most northern state) grandparents have the same migratory patterns which are surprisingly similar to that of a flock of ducks.

While they say they are just trying to stay warm I have a different theory. I believe that all of the grandparents go to Florida and engage in one massive 3 month long Spring Break party that no one under the age of 60 knows about and is reminiscent of the days of yesteryears. While many of you may question the feasibility of this let me first give you the name of this recipe; Mumbo Jumbo Gumbo.

Mumbo Jumbo Gumbo is not really a name that grandparents come up with while sipping hot coffee watching the sunrise on the beach. This is partly why I suspect that there may have been a little spring break partying involved with the creation of this recipe. *Disclaimer* they claim to have gotten this recipe from their son (my uncle) but I’m pretty sure that this is just another one of their elaborate cover ups (similar to that of Roswell).

Next Mumbo Jumbo Gumbo has everything you could ever want at a party; it’s extremely filling (great for absorbing any late night party concoctions) quick and easy to make (you need that if you have been partying for too long), and then there is a case to be made about how the recipe directions were written…

Mumbo Jumbo Gumbo

4 Chicken thighs
2 lbs of Polish sausage, sliced
1 can (14 oz) chicken broth
1/2 cup uncooked white rice
1 jar of Prego/Ragu/whatever Garlic and Herb spaghetti sauce
1 can (11 oz) corn
1 green pepper

- Cook the birdie bits and den slice ‘em up.
- Cut up the sausage. 2 lbs is double the normal amount but I like da sausage.
- Dump everyt’ing in a pot and den add 2 cups of water. You can add more water if you likes your Gumbos thinner.
- Bring da pot to a boil as if you was going to cook up some crawdads. Cover and cook over a medium fire for about 15 minutes or until da rice isn’t crunchy no more.

For a little more kick in your Gumbo you can zing it a little wit’ a bit of hot red pepper sauce.

Hoo-Wee!

Now does that sound to you like a recipe written by grandparents who do nothing but sit around and play cards every day as they say they have been? I think not! But I’ll let you be the judge here…..

Regardless of who or how this recipe was created I would have to say that this recipe is definitely the perfect recipe for a fall get together with family or friends. It makes enough to feed a hungry group of people and will leave everyone completely satisfied. Which is great…. no matter what it is you’re doing ……

What’s special about this burger you ask?

You’ll just have to read more to find out.

I was so impressed with the buffalo burger I tried at Twisted Root the other week that when opportunity knocked I had to answer. The opportunity this week happened to be me finding some buffalo meat at Market Street yesterday as I was picking up some last minute groceries.

One of my favorite things about buffalo meat is that it is an extremely lean meat. This means you can add all kinds of not so healthy stuff to it to make it even more delicious and you won’t feel as guilty as you would had if you had done this to a regular burger patty.

So what makes this buffalo burger special besides the buffalo…

It has been stuffed with mozzarella and slathered with pesto! This combination is a one- two punch that will knock your taste buds right out of your mouth! I loved this burger. The melt in your mouth cheese makes this burger unexpectedly savory. Another great point (especially for those who love a little heat down here in the south) is the fact that you could put a couple of sliced jalapenos inside as well to give that unexpected punch a kick to go with it!

Mozzarella & Pesto Stuffed Buffalo Burgers

Ingredients:

• 1 pound lean buffalo meat
• 4 oz of mozzarella cheese
• 1 tablespoon McCormicks hamburger seasoning (I know it’s a cheat but it’s so darn good)
• 1 tablespoon Worcestershire sauce
• ½ tablespoon olive oil
• 4 tablespoons of pesto (store bought is okay)
• Desired burger veggie toppings

Directions:

1. Combine the meat, seasoning, Worcestershire sauce, and olive oil in a bowl. Using your hands combine the ingredients thoroughly.
2. Separate the meat into four flat patties. Roll the mozzarella cheese into small balls and place in the center of the patty.
3. Use a cupping motion to fully incase the mozzarella in the patty. Round and flatten into a normal looking patty. Make sure no mozzarella cheese is exposed.
4. Cook on the grill until desired doneness is achieved. Place 1 tablespoon of pesto sauce on top of your burger; then top with desired veggies.

When the rain falls it pours here in Texas. During the rainy season I love nothing more then to peruse my cook books for a recipe that I have yet to make! I haven’t been able to make sense of it just yet, but there is just something I love about cooking while it is all doom and gloom outside.

Today’s recipe comes straight out of one of my favorite cook books; The Gourmet Cookbook by Ruth Reichl. Smorrebrod is Denmark’s famous open-faced sandwich on buttered dark rye bread and is typically eaten with a knife and fork. While the traditional Smorrebrod is topped with sild (pickled herrings); there are a number of combinations that have been created over time, including this one, which I feel has more of an American twist. It’s just what this rainy day called for! They look like they are not filling, but don’t be mistaken, these two little sandwiches kept me full until dinner. They would also make for a great appetizer at your next party!

Smoked Salmon Smorrebrod

Ingredients:

For Scrambled Eggs:

• 10 large eggs
• 2 ounces cream cheese, cut into pieces and softened
• Salt and white pepper
• 3tablespoons unsalted butter

For Assembling Sandwiches:

• ½ stick unsalted butter, softened
• 3 slices rye bread
• 2 cups thinly sliced seedless cucumber (usually plastic wrapped)
• ¾ cup finely chopped red bell pepper
• 1 pound thinly sliced smoked salmon
• 8 thin lemon slices

Directions:

Making the Scrambled Eggs:
Whisk together eggs, cream cheese, and salt and white pepper to taste in a bowl until cream cheese breaks up into very small pieces. Heat butter in a non stick pan over moderate heat until foam subsides. Add eggs and cook, stirring constantly, until just cooked through. Transfer to a plate and cool.

Making the Sandwiches:
Spread butter on bread and arrange cucumber slices, overlapping slightly, on top. Spoon eggs over cucumber and top with bell pepper, salmon, and lemon slices.