Let's Talk Life: Community, Family, and Meals

Iron Chef At Home: Creative Leftovers

“The most remarkable thing about my mother is that for 30 years she served the family nothing but leftovers. The original meal has never been found.”
~Calvin Trillin

(quote from www.foodreference.com)

This fun suggestion comes from the most recent issue of Ladies' Home Journal. Instead of eating your leftovers the "same way second day" try this great idea.  Organize an iron chef leftover competition in your own kitchen.  Once or twice a week have family members team up against each other and create new dishes with ingredients already on hand in the fridge or pantry.  Be creative with your prizes, in my house the loser would have to make a sweet treat for the winner.  Ready, set, cook!

Have a great weekend!

Posted by Lisa Patrin

Community News ~ Feb music schedule for The School II

Chanhassen Music Scene

The SCHOOL II
600 MARKET STREET SUITE 170
CHANHASSEN MN 55317

952-949-0000
WWW.SCHOOLOFTHEWISE.NET

Feb 13 Ronn Eastons all star soul review $5.00
Feb 14th Friendz $5.00
Feb 20th Tex Pistols $7.00
Feb 21stAlison Scott $5.00
Feb 27th Sam Kuuisto $5.00
Feb 28th Willie Walker $5.00.

Enjoy the music while having appetizers or dinner.  The School II has a variety of appealing menu choices and an extensive wine list.

Rock on...

~Lisa

Recipe of the Week

Fried chicken is considered one of the ultimate comfort foods in my home.  This recipe by Ina Garten is easy and delicious.  I tweaked it slightly based on other cooks reviews.  The end result was chicken that was crunchy on the outside and moist on the inside.  There is no intimidation factor here.  The difficulty scale is low and the flavor is bold.

** See note below the recipe for my additions prior to preparation. 

Ina Garten's Oven Fried Chicken

Prep Time: 15 minutes

Cook Time: 1 hours,

Ingredients:

• 2 chickens (3 pounds each), cut in eight serving pieces
• 1 quart buttermilk
• 2 cups all-purpose flour
• 1 Tablespoon kosher salt
• 1 Tablespoon freshly ground black pepper
• Vegetable oil or vegetable shortening

Preparation:

Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.

Preheat the oven to 350 degrees F.

Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1 inch and heat to 360 degrees on a thermometer.

Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F. before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.

*I added 2 tablespoons of Franks Hot Sauce to the buttermilk prior to marinating the chicken.  Additionally I added 1 tablespoon of garlic powder, 1 tablespoon onion powder, a large pinch of cayenne and 1 tsp. of paprika to the flour prior to dredging the chicken and frying. 

Enjoy!!

~Lisa

Recipe of the Week ~Butternut Squash Soup With Vanilla Bean

In Tuesday's Kitchen questions feature the culinary focus was on vanilla bean substitution.  This recipe for butternut squash soup calls for the addition of vanilla bean seeds.  I know it sounds unusual to have vanilla added to a savory dish but this really works.   The vanilla flavor is definitely detectable but is not at all overpowering.  The taste is smooth and delicate.  This soup is from the recipe link on the Cities 97 morning show website:  http://www.cities97.com/pages/recipes.html  I believe Chef Philip Dorwart is the creator of the Butternut squash soup recipe.  Make sure to try the polenta croutons as well, they are the grand finale to this delicious soup.   See below.

Butternut Squash Soup with Vanilla Bean
SUBMITTED BY: Unknown


INGREDIENTS
Butternut Squash
2 butternut squash, halved & seeded
½ Gallon Chicken Stock or Broth
2 Ea medium onions-sweet or yellow
¼ Vanilla Bean-seeds only
1 tsp fresh thyme
1 cup white wine
1 bay leaf
Salt and Pepper to Taste
2 cups cream or ½ & ½

Polenta Croutons
2 Cups Polenta—white or yellow
4 Cups Chicken Stock
1 Cup Milk
1 tsp minced garlic
Salt and Pepper
Olive Oil for greasing pan


DIRECTIONS
Butternut Squash
Roast butternut cut-side down on a sheet tray at 400 deg. for 30-40 minutes or until nice and soft.  Let cool.

In a soup pot caramelize onions, deglaze with wine add thyme and bay—reduce to almost dry, add your stock and cooked squash, simmer until all are soft—add cream.
Blend, strain and add vanilla bean—stir and serve.

Polenta Croutons
Heat milk and stock together, bring to a simmer, whisk in polenta and garlic-season.
Cook for 8-10 minutes on medium stirring often.
Pour onto a greased pan and cool
Dice hardened polenta and fry in 350 degree oil for 2-3 minutes


Makes 1 gallon. 

*Vanilla beans can be found in many specialty stores or at Byerly's and Lunds stores in the spice aisle.

~Lisa Patrin

Culinary Singular Sensations: Kowalski's Tomato Basil Soup

In this bone chilling cold weather nothing tastes better to me than a bowl of hot, delicious soup.  I stopped at Kowalski's market in Eden Prairie earlier this week to pick up a few specialty items.  The deli is packed with a variety of mouthwatering choices from fresh salads and sushi to the pasta bar that boasts a multitude of pastas and sauces.  The bakery offers a multitude of pastries, cakes, artesian breads, and cookies & bars of all types.  My lunch choice on this particular day was a container of the rustic tomato basil soup.  The soup was packed with chunks of fresh tomato which made it hearty and satisfying.  The spices were spot on, just the right amount of heat lingered on my palate after each bite.  It turned out to be the perfect choice for lunch on a below zero day in Minnesota.  I grabbed a spinach scone to go along with it.  It was perfectly suited for breaking off chunks and dipping into the soup.  This beats saltine crackers hands down.  When you don't have time to make your own soup or you just want something quick for lunch or dinner make a stop at Kowalskis.  You'll be happy you did.  Click on the link below to see a complete list of what Kowalski's Market has to offer.

http://www.kowalskis.com/kowalskis.cfm?PageID=2030

~posted by Lisa Patrin

Vanilla Bean Substitution

 

Question:  My recipe calls for a whole vanilla bean but I do not have any on hand, can I substitute vanilla extract?

Answer:  Absolutely!  My first suggestion would be to make sure you are using a pure vanilla extract.   My favorite brand is the pure Madagascarian extract made by McCormick.  It is from their gourmet collection.  The distinct and smooth vanilla flavor will heighten the taste of your food, whether it is a sweet or savory dish.  I tried a butternut squash soup recipe last winter that called for vanilla and it was amazing.   

Substitution amounts:

1 Vanilla Bean ~ 2-3 teaspoons of pure vanilla

See the link below for an expansive list of ingredient substitutions:

http://www.joyofbaking.com/IngredientSubstitution.html

Happy Tuesday!!

~Lisa Patrin

Local Restaurant Scene: Music Line Up for The School II

Greetings from THE SCHOOL II in Chanhassen.  This is the music line up for the next few months.  Not only is the music great, the variety of food and wine choices make this a wonderful venue for a night out. 

www.schoolofthewise.net
600 market street suite 170
chanhassen mn 55317
952-949-0000
anniecj1855@aol.com

 

January
1/2 Davina
1/3 Big George Jackson
1/9 New Primitives
1/10 Mojo Buford
1/16 Friendz
1/17 Allison Scot
1/23 Gwen Mathews
1/24 Jimi "Prime Time" Smith
1/30 Kenni Holman*
1/31 BoJoNo
Wednesdays: 1/7 Paul & Joe Cruz, 1/14 Paul & Cornbread Harris, 1/21 Paul & Boyd Lee. 1/28 Paul & Dan Newton

February
2/6 Mary Jane Alm
2/7 Aimee Fischer & the Snazzy Band
2/13 The Lisa Wenger Band
2/14 Friendz
2/20 Tex Pistols
2/21 Pippi Ardennia
2/27 Sam Kuuisto
2/28 Jimi "Prime Time" Smith

Wednesdays: 2/4, 2/11, 2/18 Paul & Joe Cruz, 2/25 Paul & Boyd Lee

March
3/6 Boyd group
3/7 Love Songs for Angry Men
3/13 River Rats Dueling Pianos
3/14 Boyd group
3/20 or 3/21 T.B.D.

 

April
4/3
4/4 Traveled Ground
4/10 Boyd group
4/11 Sam Kuuisto
4/17
4/18
4/24 Big George Jackson
4/25 Boyd group
 
May
5/1 Love Songs for Angry Men
5/15 Traveled Ground

Lisa Patrin's Recipe of the Week

Today I am sharing my holiday twist on Lisa's Chocolate B52 cups.  The use of Mint Baileys in the ganache along with crushed candy canes as the garnish make these festive bite sized mistletoe treats a great choice for any holiday celebration. 

Happy Holidays!!
~Lisa

Lisa's Ultimate Mistletoe treats

Ingredients: 1 cup of heavy whipping cream 6 ounces chopped semisweet chocolate 1/3 cup of Baileys Chocolate mint liqueur 1 package of premade chocolate cordial cups (purchased at local Byerlys/Lunds stores in the baking aisle in packs of 18) 3 candy canes, chopped into small pieces

Preparation: Bring heavy whipping cream just to a boil in a small saucepan. Remove from heat. Whisk in the semisweet chocolate until smooth. Stir in the Baileys Chocolate Mint liqueur. Place in a medium size bowl, refrigerate for approx. 45-50 minutes, until chilled but not firm. Using an electric mixer beat ganache until thick and semi firm with a mousse like consistency. Fit a pastry bag with a size 9 or larger tip and fill with the chocolate ganache( If you do not own a pastry bag simply snip the end off of a freezer bag and use this to pipe the chocolate into the cups). Pipe the ganache into the chocolate cordial cups*. Fill almost to the top. Sprinkle with the chopped candy canes. Serve immediately or refrigerate in an airtight container for up to two days. * cooks hint: leave the chocolate cordial cups in the plastic trays while filling. This keeps them stable and they won't tip or break. Yield: 18

Culinary Singular Sensations: The Vincent Burger

I have decided to devote Wednesday's Talk Life feature to a culinary "singular sensation".  Each week I will discuss something new and different, it might be a favorite recipe, a menu item from a recently visited restaurant or whatever special ingredient tickles my palate.  This weeks Culinary Singular Sensation hails from:
Vincent A Restaurant at 1100 Nicollet Mall in Minneapolis.  My husband John and I stopped in last Friday afternoon while doing some Christmas shopping downtown.  We were able to walk in around 1:00 pm and were seated right away.  The atmosphere was comfortable and welcoming.  Our waiter was very polite and knowledgeable about the specials and the abundant wine list.  I feel this deserves mention because people are being very careful about how they choose to spend their discretionary dollars and a pleasant restaurant experience is something to be savored and shared.  The menu at Vincent offers a lovely variety of choices for both lunch dinner.  Judging from the food we saw coming from the kitchen anything would have been delicious but we were on a mission to have the much talked about Vincent burger.  My impression?  It was one of the best burgers I have ever had and believe me there have been many.  Our family loves to travel and we have eaten burgers in various places both in the U.S. and in other countries.  It is amazing that we only had to travel twenty five minutes from home to hit the burger jackpot.  The Vincent burger is made with a combination of ground beef, short ribs and smoked Gouda cheese.  It was very moist and extremely flavorful without being greasy or heavy.  The bun was perfectly sized and didn't overwhelm the burger.  It was topped with a fresh tomato, onions and a special sauce.  It  was definitely one of those foods that will be on my crave list.  You know what I am talking about, those foods that once they pop into your mind the only way to satisfy the craving is to have it again.  If you find yourself in downtown Minneapolis definitely make time to stop in for the Vincent burger.  You will not be disappointed. 

If you go:

Vincent - A Restaurant

1100 Nicollet Mall (Across from Orchestra Hall)

Minneapolis, MN  55403

For reservations call: 612-630-1189

Web link: http://www.vincentarestaurant.com/about.php

~Written by Lisa Patrin

Recipe Of The Week By Lisa Patrin

Cookies are made of butter and love.  ~Norwegian Proverb


Pillsbury Christmas Cutout Cookies

I came across this recipe several years ago in the Pillsbury holiday cookie magazine and have been using it ever since for my Christmas cookies.  Cookie cutters take up an enormous amount of space in my cupboard, I collect them and love to make cutouts for all occasions.  This recipe is sturdy and the end result is delicious.  Just follow the directions and chill accordingly before rolling.  Enjoy!!

Ingredients

1 cup granulated sugar
1 cup margarine or butter (unsalted!), softened
3 tablespoons milk
1 teaspoon vanilla
1 large egg
3 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt

Directions

In a large bowl combine the sugar, margarine/butter, milk, vanilla and egg.  Blend well using a hand or stand mixer.  In another bowl combine flour, baking powder and salt.  Add to wet mixture and mix well.  Cover with plastic wrap and refrigerate for at least 1 hour*. 

Heat oven to 400 degrees.  On a lightly floured surface roll out 1/3 of the dough at a time to 1/8 inch thickness.  Keep remaining dough refrigerated.  Cut with floured 2 inch cookie cutter.  Place cookies one inch apart on an ungreased cookie sheet.  If desired, sprinkle with decorative sugar prior to baking.

Bake at 400 degrees for 5-9 minutes or until edges are just lightly golden brown.  Watch carefully to avoid burning the bottoms.  Immediately remove from cookie sheets upon removing them from the oven to avoid further cooking on the bottoms.  Cool.  Decorate with royal icing or your favorite frosting flavor. 

Yields: approximately 5 dozen cookies
Prep time: 1 hour and 25 minutes

*see Tuesdays feature that discusses the reason for chilling the dough prior to rolling your cutouts

Happy Baking!!
~Lisa