In like a Lion

This week was Sarah’s turn and she planned a really great meal. She adapted her recipes from Martha Stewart, who lets face it is the best. She does not disappoint, and nether did Sarah. We ended the evening watch Between Two Ferns with Zach Galifinakis. Hilarity.

Menu
Jiffy Corn Muffins
Butternut Squash with Brown Butter
Mixed Mushroom Soup
Jam Cupcakes with Chocolate Frosting

Jiffy Corn Muffins
Makes 12 muffins

Buy Jiffy cornbread mix. Follow directions on the box.

Butternut Squash with Brown Butter
Serves 4
*adapted from Martha Stewart

Ingredients
2 tbs. unsalted butter
1 large butternut squash, peeled, seeded, and cut into 3/4-inch cubes
1/2 cup low-sodium canned vegetable broth
1/4 cup water
1 tbs. dark brown-sugar

Directions
Heat butter in a large skillet over medium-high heat until golden brown. Add squash; sauté, stirring occasionally, until golden brown and tender when pierced with a fork, about 16 minutes.

Add broth, the water, and brown sugar; cook until liquid has evaporated and squash is nicely caramelized, about 6 minutes. Remove from heat, and season with salt and pepper.

Mixed Mushroom Soup
Serves 4
*adapted from Martha Stewart

Ingredients
1 oz. dried porcini mushrooms
2 tbs. olive oil
2 leeks, halved lengthwise, thinly sliced and rinsed
Coarse salt and ground black pepper
1 garlic clove, minced
1 lb assorted fresh mushrooms, such as white button, cremini, oyster, and shiitake (stemmed), rinsed and chopped
1/2 tsp fennel seed
2 bay leaves
1 tbs. tomato paste
1 can (14 1/2 oz.) diced tomatoes, drained
1/2 cup marsala wine (optional)
4 cups vegetable broth

Directions
Soak porcini mushrooms in 1 cup warm water until softened, about 20 minutes. Lift porcini from liquid and coarsely chop; strain liquid through a cheesecloth-lined sieve and reserve.

In a large pot, heat oil over medium heat. Add leeks; season with salt and pepper and cook for 5 minutes or until tender. Add garlic, porcini, and chopped mushrooms, season with salt and pepper, and cook for 7 minutes or until mushrooms just begin to brown. Add fennel seeds, bay leaves, tomato paste, and tomatoes, and cook for 3 minutes. Add marsala (if using), porcini liquid, and broth.

Reduce heat to low and simmer for 30 minutes. Discard bay leaves before serving.

Jam Cupcakes with Chocolate Frosting
Makes 12
*adapted from Martha Stewart

Ingredients
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
1 1/2 tsp baking powder
1 tsp salt
3/4 cup granulated sugar
2 large eggs, room temperature
1 1/2 tsp pure vanilla extract
1/2 cup plus 2 tbs whole milk
1 cup confectioners' sugar
1/4 cup unsweetened cocoa powder
1/4 cup seedless raspberry jam
12 raspberries, for garnish

Directions
Preheat oven to 350 degrees. Butter and flour a 12-cup muffin pan, or use liners. Combine flour, baking powder, and 3/4 teaspoon salt. In a large bowl, using an electric mixer, beat granulated sugar and 1/2 cup butter until light and fluffy. Beat in eggs, one at a time. Beat in 1 teaspoon vanilla. With mixer on low, beat in flour mixture in two parts, alternating with 1/2 cup milk.

Divide batter among prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, about 20 minutes. Let cool in pan 5 minutes. Transfer to a wire rack to cool completely.

Meanwhile, whisk together confectioners' sugar, cocoa, and 1/4 teaspoon salt. In a large bowl, using an electric mixer, beat 1/2 cup butter until light and fluffy. With mixer on low, gradually add cocoa mixture, scraping down side of bowl as necessary. Gradually beat in 2 tablespoons milk and 1/2 teaspoon vanilla. Beat frosting until light and fluffy, about 30 seconds.

Using a paring knife, cut a 1-inch-deep piece from the top of each cupcake (do not discard). Fill each hole with 1 teaspoon jam and replace cutout pieces. Frost cupcakes and top with raspberries.

Beer and Wine served

My Favorite Things

Sarah's apartment is a treasure trove of vintage housewares, but this cake stand is the icing on the....well cake.

Juliana's Butcher Block

Well my sweet little carnivores, I realized I have not done a chili, apologies, apologies. This week for “Juliana’s Butcher Block” I made pork shoulder, black bean and sweet potato chili. This recipe takes a little longer to cook, but it is well worth it. This is an original recipe, and I don’t mean to pat myself on the back, but I think it is fantastic.














Pork Shoulder, Black Bean and Sweet Potato Chili

Serves 6

Ingredients
2 lbs. pork shoulder, cut into ½ in. cubes
8 slices of bacon, chopped
1 onion, chopped
2 jalapenos, stems and seeds removed, and minced
2 chipotle peppers in adobo sauce, minced
4 cloves garlic minced
1 tsp. cumin
1 tbs. brown sugar
1 cup beer, I used Two Brothers Imperial Stout
2 cans chopped tomatoes
4 cups low sodium beef broth
2 cans black beans
1 large sweet potatoes, chopped
1 cup chopped cilantro
1 lime, juiced
salt and pepper, to taste

Garnish
Sour Cream
Avocado, chopped
Monterey Jack Cheese

Directions
Toss pork with salt and pepper and set aside. Heat a large pot over medium heat. Cook bacon, until crispy, and remove with a slotted spoon. Reserve leftover grease in a separate bowl; leave a little in the pot. Brown pork. When finished, remove from pot.

Heat 1 tbs. of bacon grease over medium heat. Add onion, jalapeno, and chipotles. Cook until golden, about 5 minutes. Scrap up the little bits stuck to the bottom. Add the garlic and cumin cook until fragrant, about 30 seconds. Add brown sugar, and cook until dissolved. Add beer and cook for about a minute. Add chopped tomatoes, broth, pork, and bacon. Cook for about 1 and a half to 2 hours.

Add sweet potatoes and black beans, cook for another half hour, or until the potatoes are cooked. Add lime juice, cilantro, salt and pepper. Garnish with sour cream, avocado, and cheese. 

Soup-o-Rahm-a

This week soup night was hosted by Nick. It was Election Day, and our fair city of Chicago got a new mayor, Rahm Emanuel. For this exciting day, Nick whipped up a lovely menu full of vegetables and flavor. We finished the night with some non-political humor, with the show Party Down. All and all it was a delightful night.

Menu
Roasted Red Pepper Hummus and Pita Chips
Tabouli
Carrot Yogurt and Millet Soup with Homemade Bread
Skillet Cookie, Raspberries and Salted Caramel Gelato

Roasted Red Pepper Hummus
Kaitlin’s creation

Ingredients
Chickpeas
Tahini
olive oil
roasted red peppers
salt and pepper
garlic
lemon juice

Directions
To quote Kaitlin, she “winged” this recipe. In a food processor combine chickpeas, garlic, lemon juice and roasted red peppers. Add tahini and olive oil slowly until your reach your desired consistency. Season with salt and pepper.

Tabouli
makes 4 cups
*adapted from Daily Unadventures in Cooking

Ingredients
1 cup bulgar

2 medium tomatoes

1/2 English cucumber

1/2 green pepper

5 green onions

1 cup fresh parsley, finely chopped


2 tbs mint, finely chopped

1 lemon juiced

3 tbs olive oil

salt and pepper

Directions
Put bulghar in a bowl and stir in 2 cups of boiling water. Cover with a plate and let sit for 30 minutes.

While the bulghar cooks you can prep the vegetables. Ideally the tomatoes, cucumber and green pepper are all chopped the same size, a dice of about 3/4 cm. When dicing the tomatoes and cucumber first de-seed them. Then chop the green onions very thinly.

Once bulgar is cooked put it in a fine mesh sieve and press out the water. Put in a salad bowl and add vegetables, parsley and mint. Whisk together lemon juice, olive oil and salt and pepper. Add dressing to tabouli salad and toss to combine.

Carrot Yogurt and Millet Soup 
Serves 4-6
*adapted from Nourish Me

Ingredients
½ cup of cooked millet
4 medium carrots, cut into small chunks

2-3 onions, peeled and cut into chunks

Olive oil

Sea salt and pepper

1-2 tablespoons soy sauce

2 bay leaves
1 litre (generous quart)
Squeeze of lemon

1 ½ cups of thick, plain yoghurt

2 egg yolks

2 tablespoons of flour (rice flour works well)

1 tablespoon of dried mint


For Garnish
Extra virgin olive oil

Paprika

Chopped parsley

Preheat the oven to 425oF. Cook the millet if you have not already done so. Toast the millet in a dry, heavy-based frying pan. Toss constantly over a fairly high heat until you hear tiny popping. Remove from the heat, rinse in a bowl of cool water, and drain well. 

Cook in a ratio of 1 part grain to 2 parts liquid. Bring to the boil, add a little salt, lower the heat to a gentle simmer and clamp the lid on. Cook for 25 minutes; remove from heat and rest, untouched, for a further 5 minutes. Fluff with a fork before serving.

Add the carrots, onions and bay to a deep baking dish. Pour over a couple of tablespoons of olive oil, sprinkle with a little salt and pepper and mix, ensuring you coat everything well. Roast in the preheated oven for 1 hour, mixing the vegetable a few times. The vegetables should be soft and golden at their edges. 

In a large pot bring water to a rapid bowl. Add soy sauce. Add the roasted vegetables, being sure to scrape up all bits. Those have the best flavor. Using an immersion blender, puree the mixture. Add lemon juice and warm gently over low heat.

In a separate bowl, beat the yoghurt with the egg yolks, flour and dried mint. Add a little salt and a lot of pepper and continue beating for at least a couple of minutes. Pour the yoghurt into the carrot soup, stirring constantly, keeping the heat very low. Stir until the soup thickens slightly. Divide between bowls, adding a generous spoonful of millet to each. Drizzle over some extra virgin olive oil and garnish with paprika and parsley. Serve with a nice crusty bread, like Nick’s homemade bread.

Skillet Cookie, Raspberries and Salted Caramel Gelato
Makes 1 large skillet cookie
*adapted from 101 cookbooks

Ingredients

3 cups whole-wheat flour


1 1/2 teaspoon baking powder


1 tsp baking soda


1 1/4 teaspoon fine grain sea salt

2 sticks cold unsalted butter, cut into 1/2-inch pieces, plus more for buttering the pan

1 cup dark brown sugar


1 cup sugar


2 large eggs


2 tsp pure vanilla extract

8 ounces bittersweet chocolate, roughly chopped into 1/4- and 1/2-inch pieces

Directions

Preheat the oven to 350°F degree, with a rack in the middle. Butter a 10 or 11-inch ovenproof skillet, one that is at least 2-inches deep. If you're unsure, measure, because if you use a too small skillet, you'll have a messy overflow.

Sift the dry ingredients into a large bowl. In another large bowl add the butter and the sugars. Using a hand mixer, mix until the butter and sugars are blended, about 2 minutes using the mixer on low speed. Use a spatula to scrape down the sides of the bowl along the way. Add the eggs one at a time, mixing until each is combined. Mix in the vanilla. 

Add the flour mixture to the bowl and blend on low speed until the flour is barely combined, about 30 seconds. Scrape down the sides and bottom of the bowl.

Add most of the chocolate to the batter. Mix until the chocolate is evenly incorporated. Use a spatula to scrape down the sides and bottom of the bowl, then scrape the batter out into the skillet, pressing it out into an even layer. Sprinkle any remaining chocolate across the top, and casually press it into the dough a bit, just enough that it isn't riding directly on top of the dough.

Bake the cookie for 35-45 minutes, or until the dough is a deep golden brown along the edge, and the center has set. Remove from oven and let cool a bit before slicing into. Cut into wedges or small squares, and serve with raspberries and gelato.

Beer and Wine Served

Portuguese? yes please!

This week was Jeff’s turn to host soup night. His menu was inspired by his recent trip to California. Jeff was “stuck” in San Diego when Chicago got hit with a blizzard. After eating out for 8 days straight, a good friend of the Schneider’s, Skippy, invited him to a dinner party with his friend Carlos. Carlos made an authentic Portuguese Kale Soup. This week Jeff tried to recreate this soup from memory, and he didn’t stop there. He made several other Portuguese dishes to accompany it. Enjoy!

Menu
Garlic Dip
Roasted Tomato, Pepper and Cucumber Salad
Kale Soup
Zucchini, Ham, Basil and Ricotta Fritters
Apple Fritters

Garlic Dip

Ingredients
8oz cream cheese
3/4 cup Greek yogurt
6 garlic cloves mashed
2 tbsp Worcestershire sauce.

Directions
Mix and serve with chips.

Roasted Tomato, Pepper and Cucumber Salad
Serves 4
*adapted from Serious Eats

Ingredients
1 red bell pepper
1 green bell pepper
3 plum tomatoes
1/4 olive oil
1 cucumber, peeled
1/4 cup cilantro, chopped
2 tbs red wine vinegar
1 tsp chili paste
Salt and pepper

Directions

Turn the broiler on, and set the red and green bell peppers underneath. Cook, turning occasionally, until lightly blackened on all sides. When done, place in a small plastic bag and let steam for a few minutes. Repeat with the tomatoes, but first lightly coat in olive oil. They will cook much quicker. Remove when lightly blackened all over and let cool on a tray. 



While the bell peppers and tomatoes cool, slice the cucumber into 1/2 inch thick slices. Set on a rack or on a paper towel, and sprinkle lightly with salt. Let them sit for 20 minutes or so until they release some water. Dry with paper towels. 



Remove the bell peppers from the plastic bags when cooled. Peel off the skin, remove the stems, and chop into 1-inch squares. Repeat this process with the tomatoes, discarding most of the pulp. 



Toss the chopped bell peppers, tomato, and cucumbers in a large bowl. Add the chopped cilantro, olive oil, red wine vinegar, and chili paste. Season to taste with salt and pepper. Eat right away, or let sit in the fridge for 30 minutes for the flavors to really marry.

Kale Soup
*adapted from Carlos

Ingredients
6 garlic cloves, mashed
4 tbs. olive oil
1 large yellow onion, chopped
3 lbs precooked cubed yokon gold potatoes
1.5 liters vegetable broth
1 bushel of kale, chopped
1 16 oz. can kidney beans
salt, pepper, and red pepper flakes to taste

garnish

chorizo, browned

chopped onions

Directions
Heat oil in a large pot over medium heat. Add garlic and onions, cook until they begin to brown. Add potatoes and vegetable broth.

Bring to a boil, reduce heat, and immersion blend. 

Add kale, cook for 2 minutes. Immersion blend. Add kidney beans, and cook until warm. Season with salt, pepper, and red pepper flakes to taste. 

Garnish with chorizo and raw onion. Serve with crusty bread.

Zucchini, Ham, Basil and Ricotta Fritters

*adapted from Smitten Kitchen

Ingredients

1 cup self-rising flour, sifted


2 eggs


1 1/2 tbs butter, melted 

1/3 cup milk


Sea salt and cracked black pepper


1/2 cup fresh ricotta cheese


1/4 cup torn basil leaves


2 2/3 oz. ham, cubed

1 zucchini, cut into long, thin strips


Vegetable oil for shallow frying

Directions
Place the flour eggs, butter, milk, salt and pepper in a large bowl and whisk to combine. Fold through the ricotta, basil, ham and zucchini. Place two tablespoon of the oil in a small frying pan and heat over medium heat. Add half of the mixture to the pan and cook for 2-3 minutes each side or until bubbles appear on the surface. Set aside.

Add another two tablespoons of the oil and repeat with the remaining batter. Cut into wedges to serve.

Apple Fritters
*adapted from Cuisine

Ingredients
3 apples
3 tbsp castor sugar
60ml Anise del Mono or Sambuca
2 eggs
½ cup castor sugar
½ cup milk
¼ cup extra virgin olive oil
¼ tsp ground cinnamon
1½ cups plain flour
1½ tsp baking powder
vegetable oil for frying

Directions
Peel, core and thinly slice apples in rounds of about 3mm. Sprinkle with sugar and pour over the anise liqueur. Toss and allow to stand for 1 hour.

In a bowl, mix together the eggs, sugar, milk, olive oil and cinnamon. Sift in the flour and baking powder and mix until combined. Leave to stand for 30 minutes. The mixture should then be a thick batter - if too thick adjust with a little more milk.


In a frying pan, heat enough oil to shallow-fry the apples. When the oil is very hot, dip the apple slices, one at a time, into the batter, remove and gently slide into the hot oil. Cook a few at a time, until puffed and golden brown, turning once. Drain on paper towels and dust with powder sugar. Serve with ice cream.

Beer and Wine Served

Bayou-tiful

Soup night is back! This week I, Juliana, went and I made a Creole inspired menu. Red Beans and Rice is a Creole side dish staple. I took a new approach to this classic dish and made it into a soup. I turned out great, however next time for the okra salad I am going to chopped the okra into smaller pieces or bread it. In case you didn’t know, okra is very gooey.

Menu
Jalapeno Cheddar Corn Bread

Seared Okra Salad
Red Beans and Rice Soup
Sea Salt Caramel Brownies

Jalapeno Cheddar Corn Bread

Ingredients
Jiffy Cornbread Mix
½ cup Cheddar Cheese
Jalapeno, seeded and minced

Directions
Follow directions on the back of the box, but before you put the batter in the greased pan add jalapeno and cheddar cheese. Pour the batter in the pan, and top with additional cheddar cheese and sprinkle with sea salt. Bake cornbread according to the directions on the box.

Seared Okra Salad
*adapted from the food network

Ingredients

2 tbs red wine vinegar

1/4 teaspoon salt

1/4 tsp. freshly ground black pepper

1 tsp. finely chopped parsley

1/2 small clove garlic, finely chopped

1/4 cup extra-virgin olive oil

Dash Tabasco sauce

2 tablespoons olive oil

3/4 pound small okra pods, topped and tailed

2 small heads Boston lettuce, separated into leaves

Mixed greens

I red bell pepper, stemmed, seeded, and cut into fine julienne

Directions

In a small bowl, whisk together the vinegar, salt, pepper, parsley, and garlic. Drizzle in the olive oil in a thin stream, whisking constantly, until it is completely emulsified. Stir in Tabasco.

In a large saucepan, bring a generous amount of water to the boil. Plunge in the okra and cook for 3 minutes. Drain and pat dry with paper towels. In a large heavy skillet, heat the olive oil over medium-high heat. Toss in the okra and sear it, tossing frequently, for about 1 1/2 minutes, or until golden. Set aside for 5 minutes to cool.

Arrange the lettuce leaves and mixed greens in a large serving bowl and scatter the okra on top. Pour the dressing over, toss together and scatter the red pepper julienne on top.

Red Beans and Rice Soup
Serves 6
*adapted from Cook’s Illustrated

Ingredients

1 tbs. olive oil

1 medium onion, chopped

2 celery ribs, chopped

3 medium garlic cloves, minced

1 chipotle in adobo sauce, minced

1 tsp. paprika

¼ tsp. cayenne pepper

salt and pepper

8 cups vegetable broth

2 green peppers, stemmed, seeded, and chopped

1 jalapeno, seeded and minced

2 bay leaves

1 cup long-grain rice

1 tsp. red wine vinegar

1 can small red beans, drained and rinsed

3 scallions, sliced thin

12 oz. andouille sausage

Directions
In a large pot heat olive oil, add onion and celery and cook until soft, about 5 minutes. Stir in garlic, paprika, cayenne, chipotle peppers, salt and pepper and cook until fragrant, about 30 seconds. Add broth and bring to a boil. Once the broth is boiling, add peppers, rice and vinegar. Cover, reduce heat to simmer, cook until rice is cooked, about 20 minutes.

Meanwhile in a skillet sauté andouille sausage until cooked about 5 minutes. Place sausage on a paper towel lined plate to cool. Once the rice is cook, add beans and heat through. Remove from heat and remove bay leaves. Garnish soup with sausage and scallions.

Sea Salt Caramel Brownies
*adapted from Doughmesstic

Sea Salt Caramel
Ingredients
1/2 cup heavy cream
1 tsp. sea salt
1 cup sugar
2 tbs. light corn syrup
1 tsp. Vanilla
1/4 cup sour cream

Directions
In a small saucepan, combine the cream and the salt. Simmer over very low heat until the salt is dissolved. set aside.

In a medium saucepan combine the sugar and corn syrup carefully. They will not combine well until the sugar begins to melt. Cook over high heat until an instant-read thermometer reads 350 degrees, 6 to 8 minutes. Without a thermometer, just pull the sugar off the heat when it is a medium goldish brown – it will continue to cook in the heat of the pan. Better to pull it too early than too late. Remove from the heat and let cool for one minute.

Add the cream mixture and the vanilla to the sugar mixture. Whisk in the sour cream. Let the caramel cool to room temp, then follow the brownie instructions. Transfer to an airtight container and refrigerate any leftover caramel. it makes a great ice cream topping or tastes great straight out of the jar.

Brownies
Ingredients
4 ounces unsweetened chocolate
1/2 cup butter
1 1/2 cups sugar
2 tsp vanilla

3 eggs
1 1/2 cups all purpose flour
pinch salt
3 Tbs Chocolate Syrup
half of the above caramel recipe

Directions
Preheat oven to 325F.

Melt Chocolate and butter in small saucepan over low heat until smooth. Remove from heat and allow to cool for 5 minutes.

In a bowl, mix together sugar, eggs, and vanilla, and mix until well combined. Add flour, salt, chocolate syrup and chocolate mixture and blend well. In a greased 8×8 pan, pour a little over half of the brownie batter and bake for 18 minutes.

Remove from oven and pour in the caramel. On top of the caramel, add the rest of your brownie batter. If it doesn’t pour smoothly, just plop it in a swirl it around a little bit. Return to oven and bake for another 18-22 minutes. Brownies will still appear a little shaky, due to the caramel, but they will firm up once cooled. Do not overbake. Serve with ice cream and additional caramel sauce.

Beer and Wine served

Snowed In Chowder

Well if you live under a rock you may not know, but Chicago got hit with a massive blizzard on Tuesday night. Which unfortunately turned the Souperstars into shut ins, canceling our weekly soup night. I was able to rummage around my cupboards and find some great ingredients for some chowder. So here you go, a great Butcher Block recipe of what I’m affectionately naming Snowed In Chowder.

Snowed In Chowder
Serves 8

*adapted from Cooks Illustrated

Ingredients
4 slices bacon, chopped
4 boneless skinless chicken breasts
8 cups low sodium chicken broth
1 medium onion, minced
3 medium garlic cloves, minced
1 tsp. minced fresh thyme leaves
½ cup flour
2-3 large sweet potatoes, cubed
1 red bell pepper, stemmed, seeded, and chopped
½ jalapeno pepper, stemmed, seeded, and minced
1 cup heavy cream
2 tbs. minced fresh parsley leaves
salt and pepper

Directions
Preheat oven to 375. Cook chicken with olive oil and place in an oven safe dish. Bake for 20 minutes or until cooked thoroughly. Remove from oven and set aside. Cook bacon in a large pot over medium heat until and crisp and rendered, about 5 to 7 minutes. Using a slotted spoon transfer half the bacon to a paper towel-lined plate; set aside.

Add onion to bacon left in pot and cook until it begins to brown. Stir in garlic and thyme and cook until fragrant, stir in flour, and cook for 1 minute. Gradually whisk in broth, scraping up any brown bits, and smoothing out any lumps. Stir in sweet potatoes and bring to a boil. Reduce heat and simmer for 10 min. Add peppers, and cook for an additional 10 minutes.

Stir in cream and bring to simmer. Shred the chicken that is set aside, add to pot, and heat through, about 2 minutes. Remove from heat, stir in parsley and season with salt and pepper. Garnish with reserved bacon.