Wednesday, July 26, 2017

Colorado Beef - It's what's for dinner! #UnitedWeGrill

Okay, let me admit this. You know those cooking competition shows on television, where a bunch of cooks are set loose to cook stuff in an unfamiliar kitchen? You know, like The Next Food Network Star? Or maybe Master Chef?

Those are my guilty pleasure. Except I'm not so guilty about it. I don't watch sports on television, so I think you can cut me some slack for watching people scramble to poach the perfect egg rather than watching them plopping a small ball into a hole in the ground.

So anyway, Sprouts Farmer's Market hosted a blogger event at the home of the Colorado Beef Council. I attended an event there in December that focused how to cook beef roasts. This being grilling season, we learned about steaks and grilling.

The had some great handouts about beef in general and a super-handy chart that listed different beef cuts and how to cook them. And about nutrition, storing, reheating, and more. And there was a pamphlet with some recipes, too.

We also learned that Sprout sells two types of beef. The first is grass fed beef that is 100 percent grass fed - never corn - and is raised with no antibiotics, ever. The second is natural beef, which is grass fed and grain finished. The cows do not receive antibiotics for the last 300 days, but it's possible they might have received them before that.

Someone asked if Sprouts carried organic beef, but it was explained that they used to buy organic beef from a trusted supplier, but there came a point where they sold so much beef that the supplier couldn't keep up with the demand. There just isn't enough organic beef out there.

In the kitchen, we learned about cooking beef and saw a demo of how to get proper grill marks on a steak ...




... and then the fun really started ...

We were told that we could pick from three different types of steak - ribeye, tenderloin, or strip. We could also choose where we wanted to cook - oven, grill, or stove (with different pans available). We could choose from a variety of different seasonings, and we could choose from a bunch of fresh vegetables and herbs, as well as some grains. There were also a few sauces including a red pepper coulis and a horseradish sauce.

Although they didn't say, "Ready, set, GO!" that's sort of what it was like as the teaching portion of the day was complete and we were set loose in a commercial kitchen to create and plate our own vision of what that evening's steak dinner.

And then bloggers scrambled in every direction. Some chose their steak first, while others claimed their work space. Still others went to the "pantry" where the vegetables and spices were waiting. Some chose their utensils, but that's the last thing I did, so I ended up cutting my vegetables with a fillet knife. It was super-sharp, so it didn't really matter that it wasn't a chef's knife.

Unlike the shows on television, however, there was no pushing and shoving. Everyone was polite, and waited their turn at the ingredients. No one yelled "medic!" The staff was awesome, answering questions and pointing toward ingredients and tools we needed. And they got stuck cleaning up the mess we made.

When it came to the vegetables, there was a limited amount of each: a small cauliflower cut in half, a bunch of asparagus, a small bag of baby potatoes, a few summer squash, a few types of mushrooms. No one went hungry, and no one hogged any of the ingredients, but it meant that everyone chose different combinations of sides. Which actually was kind of brilliant.

I would have been happy with the steak slathered with all of the mushrooms, but I took just a few mushrooms. And a zucchini. And some potatoes.

And then the prep and cooking began. Unlike competition cooking shows, we weren't given a time limit for our cooking, although it was suggested that we be finished by a certain time so we could all take photos of our plated food and then get down to the devouring.

I decided to cook my vegetables on a sheet pan in the oven. I seasoned them with salt, pepper, and thyme, then drizzled with olive oil and balsamic vinegar and popped them in 450 degree oven that would look really good in my kitchen. I think I was one of the few who used the oven, but I chose that method so I could pay more attention to my steak.

The area near the grill was really hot, but I wanted to give it a try. Ooooh, grill marks! Flames! Wheeeee!


The folks who didn't use the grill worked on one of the stoves. Here's a happy steak sharing space with the sides in a cast iron pan.


We were told that a 3/4 inch steak should take 6-7 minutes to cook, but I cooked mine slightly less because I knew that most of it would be coming home with me as leftovers. I wanted to be able to cook the leftover steak at home without overcooking it.

An area was set aside in the lobby with a nice light for photos, and the photographer who handles the Colorado Beef photos was on hand to document our successes. Because they were all successes. Of course they were, because we all cooked food that we liked!

Each blogger also took photos of their own steaks, and when were were all assembled and eating, we were treated to a slideshow of the photos that the photographer took. It was pretty amazing to see how different all the plates were (check out the collage at the bottom of this post!) We all started with the same meat and we chose from the same array of vegetables, but they all looked very different from each other.

Here's the photographer's version of my plate:


And here's my photos - slightly different angle, but still top-down. I really should have put a garnish on there, but I was pretty hungry and everything looked and smelled so darned good.


Beef. It's what we all had for dinner!

After I plated mine, I realized that I should have cooked something to add another color. While my beef and vegetables were nicely browned and looked darned tasty, the presentation could have been improved if I had chopped some herbs or piled some of the pickled onions on top of the steak. Or maybe a quick salad from the fresh corn on the cob and some red bell pepper.

But ... when I was choosing my pantry ingredients, I was thinking more about what I wanted to eat than what the plating should look like. I was thinking more like a hungry person than like a blogger!

I also should have chosen a larger plate or perhaps a different shape ... but when I went to grab a plate, I didn't realize how many choices there were. So ... basic round white plate for me. Other people were much more creative.

I did use the sauces to decorate my plate, however. And they were delicious.

Unlike competition shows, no one judged us, we didn't have to hold our hands in the air when we were done cooking, and no one else tasted our food. We sat down, chowed down, and then we had dessert, too, all provided by Sprouts. Handy to-go boxes helped us take our leftovers home (YUM!) and pretty soon we were on our way with full bellies and a better understanding of beef.

Collage photos courtesy of Colorado Beef Council


Thanks to Sprouts Farmers Market and Colorado Beef Council for sponsoring and hosting this event!

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Sunday, July 23, 2017

Got Cherries? Jam 'em, booze 'em, and eat 'em all up! #canbassador

When I was a kid, the best part of summer was walking with my mom to an empty lot a few blocks from where we lived. A guy would park a truck in the lot and sell fresh fruits and vegetables, weighing them on a hanging scale and putting them in paper sacks.

When cherries were in season, my mom would buy some for me. I'd munch on them all the way home, spitting the seeds out as I went. By the time I got home, there were no more cherries.

I'm surprised a forest of cherry trees didn't sprout along our route.

When the nice folks at Northwest Cherry Growers asked if I wanted to be a #canbassador, I jumped at the chance. Enough cherries to do some canning? Count me it!

I'll admit that I might have eaten several pounds of cherries all on my own. But I didn't spit the seeds all over the living room. That would have been weird.

The rest of the cherries were pitted and divided up for several different recipes. My two favorites were a smooth cherry jam, and some brandied cherries.

I also made a Luxardo cherry recipe that was good, but not perfect. I think it would have been better with tart cherries, or perhaps I need to tweak the sweet/tart ratio.

If you like Luxardo cherries, though, that recipe is a great starting place. Check it out!

The recipes I'm posting here were based loosely on some that I found on the Northwest Cherries site, but I cut back on the quantities so I could try more recipes.

Since I made so little of each recipe, I didn't actually can them for preserving, though. I tossed them into the refrigerator and started using them right away.

The great thing about making recipes for use "now" rather than canning is that you can adjust the sugar and acid to your taste, rather than for preservation. If you're making vast quantities of foods for long-term, non-refrigerated storage, make sure you're using a recipe from a trusted food preservation source. There's no sense spending the time and money to make a dozens of jars of jam, only to find they've molded in the jars when you open them.

Yeah, my mom made moldy jam once. It wasn't pretty.

First, I made some brandied cherries. Like this:

Brandied Cherries

Based on a recipe from Northwest Cherry Growers.

Oooooh, this was so good.

I used these as a topping for ice cream. Adults only, of course. They'd also be nice in cocktails, but for that I'd suggest not chopping the cherries.

If you don't happen to have brandy, it should work just as well with bourbon or whisky. Maybe even rum.

1 pound sweet red cherries, pitted, stemmed, and roughly chopped
1/2 cup sugar
2 tablespoons lemon juice
1/4 cup brandy

Combine the cherries, sugar, and lemon juice and bring to a simmer and let it cook for a minute or two.

Add the brandy, bring to a boil, then turn off the heat.

Transfer the cherries and liquid to jars or other storage containers (this makes about a pint, plus a little extra) and allow it to cool, then refrigerate.

Next, I made a cherry jam, also based on a recipe  from the Northwest Cherry Growers website, but I used sweet red cherries instead of yellow ones. 

Sweet Cherry Jam



2 pounds red cherries, stemmed and pitted*
1 1/2 cups sugar, or to taste
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Pinch of salt
2 tablespoons lemon juice

Put all the ingredients in a blender, and blend until smooth. If you're not sure about the sugar amount, feel free to start with less - let's say about 1/2 cup - and add more sugar later, if you want more sweetness.

Transfer the blended cherries to a saucepan and heat to a boil, then lower to a happy simmer. Continue cooking, stirring often, until the jam reaches your preferred thickness.

Like the napkin? Get them here
Since it will become thicker as it cools, the best way to check it is to put a small amount of the jam on a spoon and put the spoon in the refrigerator to chill.

Taste your thickness tester and add more sugar to the pot, if desired.

If you prefer more tartness, add more lemon juice. Continue cooking until your optimal thickness is reached. Since I wanted to stir into yogurt or drizzle onto ice cream and for spreading on toast and muffins, I left it a little looser than if I only wanted it as a spread for toast.

Transfer to jars (this will make a bit more than a pint) or other storage container.

Let it cool, then refrigerate.

*Make sure your cherry pitter is actually ejecting every single pit from the cherries. Sometimes one will get stuck, and since you're blending, it could be a problem.

When I was done with this recipe, I had just a little jam left in the pan. Not enough to fill a jar, but more than I wanted to throw away. I added some pitted chopped cherries and let them cook a while to create a chunkier, not-as-sweet jam, adjusting sweet and tart on a whim. Did I write anything down? No, of course not. But that's the great thing about refrigerator jams - you can wing it, adjust flavors on the fly, and end up with a little half-pint of something fun.


Thanks to Northwest Cherry Growers for sponsoring! 
Napkins shown in photos provided by The Napkins at no cost to me for use on my blog.
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Thursday, June 22, 2017

Chai Chicken

Bhakti Chai is a local company, and I was recently treated to a tour of the facility thanks to Sprouts (a grocery store chain, if you're not familiar).

As soon as I sampled the product at the factory, I thought it would make a great marinade for chicken. Maybe I was just hungry.

Yeah, I know. it's a drink. It's not a marinade. But the ginger-forward flavor just wanted to be used in cooking. So ... we got to take some samples home, and after having a little pick-me-up, I decided to give Chai-Chai-Chai Chicken a try.

But, being me, I didn't actually do a marinade. Nope. I bought some boneless, skinless chicken breasts and I cooked them sous vide.

I know I post a LOT of sous vide recipes ... but that's because they're so easy and hands-off. Most of the time, I finish the recipe with a quick sear on the stove or maybe a broil in the oven, but that's all I have to do. With the chicken breasts, I just sliced and served.

Let me say here that sealing a sous vide bag that has a lot of liquid in it can be a little tricky. I didn't add a LOT of liquid, but if you're skeevy about having any liquid at all to deal with, just freeze some of your marinade mixture - in this case the chai - and put that into the sous vide bag.

If you've got a giant thick hockey puck of frozen stuff in your sous vide bag, you might want to extend the cooking time a little bit, but if you froze a 1/2 cup in a baggie so it's thin and flat, it's going to thaw pretty quickly. And seriously, you don't need a lot of marinade or sauce or whatever in the bag.

You can cook each chicken breast in its own bag (which is great if you're adjusting flavors to people's personal preferences) or cook them all together in one bag. Just make sure the breasts are in one layer in the bag, if you're doing a bunch of them together, so cooking is even.

Bhakti Chai Chicken Breasts

  • Boneless, skinless chicken breasts
  • Bhaki Chai Concentrate (I used the original version)
Let's assume we're doing just one chicken breast, okay?

If you've got those giant chicken breasts, one breast might be enough for two people, depending on what you're serving with it. If it's really huge, feel free to add another 15 minutes to the cooking time.

So, put the chicken breast in the sous vide bag and add 1/4 to 1/2 cup of the Bhakti Chai - depending on how comfy you are with dealing with wet ingredients in your sous vide bag. If you were smart enough to freeze some of the chai ahead of time, you're so much smarter than me.

Add a pinch of salt, if you like.

Vacuum carefully and seal. Use the wet sealing feature, if yours has that option. If you want to be extra sure you have a good seal, wipe the recently-sealed end of the bag to remove any moisture, and seal it again on the end.

All done? Good.

Set up the sous vide for 150 degrees. Chuck that chicken in there and set for 1 hour (or a little longer, if it's one of the huge breasts that they sell these days).

Now go and do something fun.

When the chicken is done, remove it from the bag. Slice and serve.

That's it. No muss, no fuss. I didn't even bother browning the breast afterwards, but you can do that if you like. This was also great cold ... try it on a salad with an Asian-style dressing and some bean sprouts and snow peas - or maybe some of crispy fried wonton skins. Yum!

About Bhakti Chai

Bhakit Chai is a great example of a small business started by one passionate person. The original Chai product still exists, but the company has expanded the product line to include more flavors, a ready-to-drink line, and some fizzy chai drinks as well.

The fizzy drinks might have been my favorite, since I'm a fan of ginger ale and similar fizzy drinks that are less sweet and more refreshing.

But that doesn't mean I didn't like the others. The ready-to-drink iced chai is perfect if you just want to grab one and go. That's them, in the photo on the right. Lots of options, including one coffee-chai drink.

The concentrate is what you need in the fridge for drinking at home. I've been making mine with about 1/3 chai concentrate and 2/3 with either milk or almond milk, but of course you can adjust that to your preference. And you can drink it hot or cold.

If you're me, you can also use the concentrate in recipes. I was thinking that rice with a little chai would be really really nice with a stir-fry dinner. And chai rice pudding is awesome. Simmered down to concentrate the flavor even more, it would be a nice sauce for either sweet or savory.

While you can find some of the Bhakti Chai products on Amazon, you probably want to just go look for them at the grocery store, since they're a perishable product. Like, you know, go to Sprouts and buy them there.

One of the best parts about going to tours of different companies is seeing how things are made. here's a super-short video of the bottling line at Bhakti Chai. It was cool watching it work. Yum, chai!


Thanks to Sprouts for sponsoring and arranging the tour and to Bhakti Chai for being such a great host (and for the samples!).



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