Stephchat

French Country Dinner @ Lincoln Cafe

scatlett@newpi.com — Tue, 02 Mar 2010 18:04:00 GMT

Sometimes, it’s well worth it to drive a few miles out of town for dinner. New Pi staffers Robert Morey, Sue Andrews, and I (along with our significant others) attended a stellar “French Country Dinner” at the Lincoln Café in Mt. Vernon this Sunday, and for a mere $35 (not including wine), we were treated to all of the excellence we’ve come to expect from Chef Matt Steigerwald, who was recently nominated as the James Beard Foundation's best chef in the Midwest.

Our meal opened with an unexpected surprise: Crostinis topped with Pork Roulade and Olive Tapenade. Look how happy they made Sue! We shared this wonderfully salty appetizer accompanied by Champagne Jean Laurent Blanc de Noirs. The Champagne, smelling of apricot pits and yeast, was an elegant compliment to the crostinis, and also to our next course, Poached Seafood with Saffron Broth and Rouille.

This extraordinary dish featured shrimps with eyes(!) and lumps of crab alongside a toasty slice of bread topped with a fancy orange sauce made of something delicious, but unidentifiable to me. The seafood was accompanied by a rich, briny fish broth that we each poured into our own bowls. Très elegant and very very tasty as well.

Our main course arrived family-style, Cassoulet with Tarbais Beans, Duck Confit, Sausage, and Walnut Salad. Robert informed me that when he was in Paris, he ate Cassoulet with the French in the area where it is considered the “regional dish.” Our Cassoulet contained creamy Tarbais Beans covered in a variety of melt-in-your-mouth duck legs and thighs and house-made sausages. Sue noted on the ride home that the sausage was "the best sausage I’ve ever had," and I can't say that anyone in the van disagreed.

Here's (from left) Shelly Morey (Robert's lovely wife), Robert Morey, and I enjoying Cassoulet, drinking beautiful wine, and generally loving life to the max.

Alongside our Cassoulet and Walnut Salad, we imbibed the 2006 Alain Jaume Côtes du Rhône Villages “Les Champauvins," a stunner of a Côtes du Rhône that held up wonderfully well to the richness of the food. I was particularly impressed with the mustard vinaigrette that dressed the salad; I often find vinaigrettes too sour, but this was mellow and creamy with the perfect amount of stone-ground mustard tanginess.

Once we’d made it through our “Les Champauvins,” we popped the cork on a 2005 Dom. Chante Cigale Châteauneuf du Pape Vielle Vignes. This was my first-ever experience with the famed Châteauneuf and it did not fail to impress. While I’m not the most eloquent of wine describers, I will say that the fruit was lovely and soft and berry-ful with a hint of funk and I’m sure Robert would do a much better job of saying why this wine was waaaaay delicious.

Our “French Country Dinner” was topped off with an apple tart, beautifully designed, with tender cinnamony apples and a buttery crust, with a bowl of whipped cream thrown in for good measure.

For $35 (this price does not include the wine), I cannot think of a better meal to be had, or better company to have shared it with.

The Lincoln Café accepts reservations for their Sunday Family Dinners in advance, with a 5:30 p.m. and a 7:30 p.m. time slot available, and limited seating. There is a new theme each month. Due to scheduling conflicts, there will not be another dinner until May. Find out more by visiting their website: www.foodisimportant.com. Bon appetit!

Consider Yourself Spoiled

scatlett@newpi.com — Fri, 12 Feb 2010 16:43:00 GMT

Saying "I love you" can sometimes be as easy as serving that special someone the meal they really want: steak & potatoes.

Through closing time on Sunday (February 14), New Pi's got some amazing ribeyes on sale for $7.99/lb. Last night, I threw a couple of these well-seasoned bad boys under the broiler, alongside some really fabulous kale, and roasted sweet potatoes (baby Beuregards from Kalona!). The meal was a hearty hit, perfect for wintertime, and a really nice way to show someone you care enough to give them what they really want for dinner every now and then.

I'm kind of guessing around at the measurements on the seasonings here, but I think this is pretty close. Paired with a nice red wine, this is a dinner sure to warm the heart of your nearest and dearest this Valentine's Day, or any night of the week.

Roasted Baby Beauregards

6 baby sweet potatoes, washed and cut into 1 1/2" coins
Olive oil
1 T. cumin
1/2 t. coriander
1 T. salt (or more, to taste)

Preheat oven to 425°. Toss potatoes with olive oil and seasonings in a medium bowl. Arrange in a 9x12 baking dish in one even layer. Roast for 20 minutes. Turn pototoes. Roast 20 more minutes. Serve. (These would probably be great with a squeeze of lime and some chopped cilantro, though I just served them naked.)

Best Ever Kale

1 bunch lacinato kale, washed well
2 cloves garlic, minced
Olive oil
Salt to taste

Bring large pot of water to boil. Trim the tiniest bit off of the ends of the kale (the stems are perfectly edible). Chop the stem ends of the kale into tiny 1/4 inch pieces. As you move up the kale into the leafy part, make your cuts larger, but never larger that 1 1/2 inches. The less stem that is in the piece, the larger you can cut it.

Salt the water well. Really salt it. More than you think you should. Think of how Mario Batali salts his pasta water - yes, like that. When water is boiling, add kale. Boil 10-15 minutes, until kale is very tender (take a piece out and try it - it should have a "melt in your mouth" quality). Remove from water and drain well.

Heat olive oil in a large pan over medium-high heat. When oil is hot, add garlic cloves and stir around for 30 seconds. Add kale and saute 2-3 minutes. Taste the kale. If it needs more salt, add some. Serve.

Herb-Crusted Ribeyes

2 ribeye steaks
1 1/2 T. garlic salt
1 t. fresh rosemary, finely chopped
1 t. dried thyme
1 1/2 t. dried oregano
1 t. paprika
1 t. ground pepper
Pinch of red pepper flakes

Pre-heat broiler. Combine herbs and rub all over steaks on both sides. Let steaks sit 10 minutes. Broil 5 minutes per side for medium rare.

To Recipe, or Not To Recipe?

scatlett@newpi.com — Thu, 04 Feb 2010 21:22:00 GMT

I am, admittedly, a follower. A recipe follower, that is. For some, dumping a bunch of stuff in a pot and hoping for the best is a successful formula for culinary achievement. But for me, that hope-and-a-prayer type of cooking is, well, a major fail. I guess I just don't have a knack for the ol' dump and run.

Hence, when I sent my partner out to pick up the one item for this amazing recipe that I couldn't find at the Co-op (chipotles in adobo), he was not amused. To put it mildly. He's one of those non-recipe using types.

"Can't you just use another kind of pepper?" he inquired. No. Hmm-mm. Nope. You see, when I have a recipe, I follow it. Especially one I've made with great results many times in the past. Why mess with success?

I mean, doesn't it look good? This smoky (thanks to the chipotles!), spicy 30 Minute Turkey Chili is a great weeknight recipe. It's quick and easy to make, and it'll warm you from the inside-out on a cold, wintery night.

Grocery Buyer Ben says we do indeed have chipotles in adobo in the Coralville Co-op today. We will have them in the Iowa City store by the end of next week, so plan accordingly.

30-Minute Turkey Chili
Recipe from the Food Network Kitchens

3 T.extra-virgin olive oil
1 medium yellow onion, chopped
5 cloves garlic, chopped
1 T. kosher salt
2 t. chili powder
1 t. dried oregano
1 T. tomato paste
1 chipotle chile en adobo, coarsely chopped, with 1 T. sauce
1 lb. ground turkey
1 (12-ounce) Mexican lager-style beer
1 (14 1/2-ounce) can whole peeled tomatoes, with their juice
1 (15 1/2-ounce) can kidney beans, rinsed and drained
Sliced scallions, cilantro sprigs, avocado, sour cream, grated Monterey jack cheese, and/or tortilla chips, for garnish, optional

Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes.

Stir in the tomato paste and the chipotle chile and sauce; cook 1 minute more. Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes.

Add the beer and simmer until reduced by about half, about 8 minutes. Add the tomatoes--crushing them through your fingers into the skillet--along with their juices and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes.

Ladle the chili into bowls and serve with the garnishes of your choice.

Steak Salad a la The Redhead

scatlett@newpi.com — Wed, 20 Jan 2010 19:46:00 GMT

The Redhead restaurant in Solon is sorely missed by those of us in foodie-land. Many a day I've reminisced about my all-time favorite Redhead entrée, the Steak & Blue Cheese Salad with Dill Dressing.

Recently, I attempted to re-create this culinary masterpiece in my own home and by golly, I think I nailed it!

This hearty main course features perfectly-seasoned sirloin strips decorated with red onion, cherry tomato, and Maytag blue cheese. The buttermilk dill dressing is a cinche to make and adds just the right amount of creamy herbiness.

I served this with an appetizer of stuffed mushrooms, and an awesome cranberry walnut bread pudding topped with Green & Black's vanilla ice cream for dessert (recipe below).

Yum! I miss you, Redhead, but this recipe certainly fills the hole in my tummy where your steak salad used to be.

Steak Salad à la The Redhead
Serves 2

For the salad:

8 oz. sirloin steak
1 T. garlic salt
1/2 t. thyme
1/2 t. oregano
1/2 t. dried basil
1 t. paprika
1/2 t. salt
1/2 head romaine lettuce, cleaned and chopped
1/2 c. grape tomatoes, halved
1/4 c. thinly sliced red onion
1/3 c. crumbled Maytag blue cheese

For the dressing:

1/2 c. buttermilk
1/4 c. plain yogurt
2 T. dill
Juice of 1/2 lemon
Salt & pepper to taste

Preheat broiler. Combine garlic salt, thyme, oregano, basil, paprika and salt in a small dish. Rub onto both sides of the steak. Let rest 10 minutes.

Divide lettuce between two dinner plates and top with tomatoes, onion, and cheese.

Broil sirloin 4-5 minutes per side for medium-rare. Let rest 5 minutes, then slice in 1/4 inch slices and distribute evenly between the two salads.

Whisk together buttermilk, yogurt, dill, lemon, salt and pepper. Drizzle over salad. Serve.

Cranberry Almond Bread Pudding

1 New Pi French Baguette, cut into cubes (day old is best)
1 quart milk
3 eggs
1 1/2 c. sugar
1 1/2 T. vanilla extract
1/2 T. almond extract
1 c. dried cranberries
3/4 c. slivered almonds
Green & Black's vanilla ice cream

Place cubed bread in a large bowl and cover with milk. Let sit one hour.

Preheat oven to 325°. Butter a 9x13 pan. Combine eggs, sugar, vanilla and almond extract in a medium bowl. Pour sugar mixture over bread and milk. Stir to combine.

Pour mixture in prepared 9x13 pan and bake for 1 hour and 10 minutes or until golden brown. Cool slightly. Serve topped with vanilla ice cream. Can you say heaven? I just did.

Dreaming Green

scatlett@newpi.com — Thu, 07 Jan 2010 16:40:00 GMT

Oh the weather outside is white-ful, but inside, I'm dreaming green. Greens, actually. Big fat crunchy leafy greens.

This time of year, our bodies are aching for raw leafy greens. And where else but your Co-op can you find LOCAL lettuce right now, right here, in January?

From the miracle workers at Stone Creek Farms in Cresco, Iowa comes a large bag of fresh mixed greens that taste so much like spring, it might bring a little tear to your eye. It's a rare and special treat to taste greens so fresh this time of year, when generally lettuces are shipped from California.

They certainly made my meal last night, so much so that I actually went back for seconds. On salad. That bowl was positively licked clean.

Here's my current favorite winter salad. The zippy ginger dressing is a lovely foil for the creamy Stilton and walnuts.

Ginger Pear Winter Salad

1 bag Stone Creek Farms mixed greens
1 large ripe Bosc pear (or two small)
1/2 c. toasted walnuts
1/4 c. crumbled Stilton (or substitute any blue cheese)
Annie's Lite Gingerly Vinaigrette, to taste

Tear salad leaves into bite sized pieces into a large bowl. Dice pear and add to salad along with walnuts and cheese. Drizzle with dressing and toss to combine. Enjoy!

Recycle Your Old Holiday Lights in Iowa City

scatlett@newpi.com — Mon, 14 Dec 2009 22:00:00 GMT

Here's some great information from the City regarding recycling your old holiday lights:

Recycle Those Old Holiday Lights Locally
Information courtesy of the City of Iowa City

Do you have boxes of old tangled holiday lights laying around, waiting for the day they'll finally just go away? Or maybe this year you decided to switch to LEDs to save energy costs for your holiday display and you're ready to part with your old lights. As you're putting up or taking down your holiday decorations this year, consider simplifying and getting rid of your old lights by recycling them.

Holiday light recycling containers have been placed at area Hy-Vee stores, the Habitat ReStore, and the Iowa City Landfill and Recycling Center. Take your lights—no packaging, please, just the lights!—there and they will be collected and recycled locally. Visit these participating locations to recycle your holiday lights between now and January 4, 2010.

Hy-Vee South (Waterfront Drive)
Hy-Vee East (First Avenue)
North Dodge Hy-Vee
Lantern Park Plaza Hy-Vee (Coralville).
ReStore (2401 Scott Blvd SE)
Iowa City Landfill and Recycling Center (3900 Hebl Avenue SW)

Please call the recycling coordinator at 319-887-6160 with any questions.

What to Make When It Snows

scatlett@newpi.com — Wed, 09 Dec 2009 16:07:00 GMT

Another Iowa Thing?

scatlett@newpi.com — Thu, 03 Dec 2009 16:39:00 GMT

I was having dinner (or as us SW Iowa folks would say, "supper") at The Red Avocado last night (delicious, by the way), and speaking with Chef Dave Burt about what to order. I was sitting with my significant other, and we were trying to decide who would order the linguini special and who would order the tempeh with rice, butternut squash, and kale.

Because, you know, we couldn't order the same thing.

Which, Dave was quick to point out, is "such an Iowa thing".

True? False? A matter of personal preference? Readers, do you decline to order the same thing as your dinner date? Is this yet another strange Iowa phenomenon?

Easy Weeknight Meal

scatlett@newpi.com — Tue, 01 Dec 2009 20:49:00 GMT

Post-holiday cooking should be easy. Once the zeal of preparing a massive mega-feast for friends and family has passed, and the last of the turkey bones have been sucked dry, I look to light, simple recipes made with fresh ingredients to wake up my starch-dulled palate.

Incredibly, I found the answer to my heavy food blues in an unlikely source: turkey. AH NO! Really??!! I'm sure that's what you're thinking. But I'm talking ground turkey here, which to me is a whole new species (okay bad word choice, how about "taste") of turkey.

Last night's turkey burgers were juicy and delicious, and turkey is an excellent lower-fat alternative to beef or lamb. I added some spices and bread crumbs to help hold them together. Paired with a yummy apple/walnut/feta salad, this meal was tasty and healthy. For a larger family, you might also add some fresh chopped veggies with hummus on the side, or some steamed edamame. Enjoy!

Turkey Burger w/Avocado

1 lb. package ground turkey
1 T. cumin
2 t. coriander
Pinch red pepper flakes
1/4 c. breadcrumbs (I used panko)
2 T. chopped parsley or cilantro
Salt & Pepper to taste
Olive oil for frying
Avocado
Tomato
Sprouts
Hamburger Buns

Combine turkey, cumin, coriander, red pepper, breadcrumbs, parsley or cilantro, salt and pepper. Heat 2 T. olive oil over medium heat. Form turkey into burgers and fry for 5 or so minutes per side, until cooked through.

Top burgers with avocado, tomato, sprouts and your choice of condiments.

Nutty Apple Salad

1 honeycrisp apple
1/4 c. chopped walnuts
2-3 oz. sheepsmilk feta (or more if you want more)
1 small pkg. salad greens
Annie's Papaya Poppyseed dressing

Chop apples and combine with lettuce. Top with chopped walnuts and crumbled feta. Dress with Annie's Papaya Poppyseed dressing.

Curious

scatlett@newpi.com — Wed, 18 Nov 2009 20:27:00 GMT

Do you serve your chicken noodle soup over mashed potatoes? Is it just me, or is it a Midwestern thing?