Veni Vidi Vici--VENISON!

My son, Nathanael, made a successful bow kill this autumn--his first. And he was generous enough to share some of his bounty with us. I have always been hesitant, for some reason, to eat venison. Maybe it's the cute faces of the deer (but then, I do eat the meat from cows with cute little faces; so figure that one out); maybe I think that since deer are wild, the meat will taste gamey or "off" or that it will be tough. Whatever the reason, I always end up trying it anyway. And again and again to my surprise, I love it!

 

I was excited when Nathanael offered us some of the meat from his kill, and could hardly wait to try cooking it myself. I chose cuts that I thought were most tender and flavorful, like chops, steaks and ground meat. For the chops and steaks, I searched recipes/methods of cooking online, and was pretty successful in reproducing them. By the time I got around to cooking the ground venison, I was brave enough to be a little creative. My Cowboy Venison Chili is the result! And I must say, if you think you do not like venison, you must try this. You would be hard pressed to convince someone it was not beef. And if you like chili at all, please try this. Anyone can do this, and I guarantee you will enjoy it. The meat is tender and tasty without any "off" flavor or wildness.

Nathanael came, he saw, he conquered the animal. But I conquered the fear and the flavor. And it tastes like.............CHILI!

 

Cowboy Venison Chili

1 1/2 pounds ground venison (you may use any ground meat you like)

salt, pepper and garlic powder to taste

1 large onion

2 large cloves garlic, diced

1 can Campbell's Condensed Beefy Mushroom Soup (it is a thicker soup as opposed to a broth--Campbell's preferably, but another brand would suffice)

1 can (about 15 oz) diced tomatoes with juice (I always use Hunts; any flavor is fine--for this recipe I used the basil, garlic and oregano; if you only have plain, season your chili with herbs of your choice while cooking)

1/2 cup water

2 TBS chili powder

2 medium potatoes, cubed

1 can corn, drained

Shredded Cheddar cheese (or cheese of your choice)

 

fresh parsley, chopped (optional)

Put a little olive oil in a large cast iron skillet.

 

*I much prefer cast iron for browning. You simply will not get the same quality of brownness with non-stick or aluminum. You can't beat it. It gets hot and stays hot. You might be a little skittish or hesitant at first--I certainly was--and need a few trial runs to get the "feel" of cooking in cast iron; but once done, there is no substitute. I feel no kitchen should be without at least one cast iron skillet.

 

Add the onions, salt and pepper them to taste and cook on medium-high heat about 5 to 10 minutes. Add the ground venison, breaking it apart and adding salt, pepper and garlic powder to taste; cook until the meat is browned. If there is any, pour off the grease. Add the diced garlic and cook a minute more. Add the beefy mushroom soup, the tomatoes, water and chili powder and mix to combine. Add the cubed potatoes. Turn down heat, cover and simmer about 1/2 hour, or until potatoes are tender and the chili thickens a bit. Turn off the heat, mix in the corn, top with shredded cheese and cover until cheese melts. Sprinkle on parsley before serving.

 

 

 

You may serve with sour cream on top if you like, with biscuits, corn bread or hard rolls and a salad.

 

 

 

*This would make an excellent campfire meal. Just brown the meat and onions over the fire, add the remaining ingredients, cover and let simmer. This would be great spooned over corn bread or biscuits. Could not be simpler or less work.

 

Peace and Good Eating,

Monica

Smokin' Sausage

We were going to have smoked sausage for supper last night. While I normally love that simple meal with french fries or roasted potatoes and corn, I just wasn't in the mood for it. It is near the end of the month and my cupboards are pretty bare; so I got a sudden creative urge to use whatever I had on hand to dress up that little package of smoked sausage. It's always fun to create, and last night was no exception. Once I started, there was no stopping me! I cleaned out the pantry and harvested some goodies from the garden and voila! Dinner was served. I hope you enjoy it as much as we did.

 

Smoked Sausage-Sesame Flat Bread Pizzas

 

The Flat Bread:

 

1 pkg dry yeast

1 3/4 cups flour

1 tsp kosher salt

1 or 2 TBS sugar

1 1/2 TBS toasted sesame seeds

1 TBS extra virgin olive oil

drizzle of sesame oil

approx. 3/4 cups warm water

 

Put yeast into a small bowl. Add 1/4 cup warm water and the sugar, mix together and let sit for about 5 minutes. The yeast will become foamy and double in quantity. 

In a large bowl, mix flour, salt, sesame seeds, olive oil and sesame oil. Add the yeast mixture. Add about 1/2 of the remaining warm water and gently mix with a wooden spoon to form a dough. If the dough seems dry, add the remaining water and mix together gently. The dough should not be wet, but formed together, soft and pliable, even if a bit sticky. 

Pour dough onto a well-floured board and knead about 5 or 10 minutes, until dough becomes smooth and elastic. You may need to keep adding small amounts of flour so the dough does not become too sticky.

Put a small amount of extra virgin olive oil in a bowl, place the dough in the bowl, turning around to coat in the oil. Cover and put in a warm (NOT HOT) place to rise until double in size. It should take about 1/2 hour if you are using quick-rise yeast. You may now form your pizzas, or refrigerate for later use, or freeze for future use (allow frozen dough to thaw in the refrigerator before using).

 



 

*If using in this recipe, I would begin with dough and while it is rising, you can move to the sauce. By the time the sauce is finished cooking, you can take it off the heat and let it sit while you prepare the flatbreads.

 

The Sauce:

 

1 large sweet onion, sliced

2 TBS extra virgin olive oil

2 large cloves garlic, chopped

1 can good diced tomatoes (you can use plain; I used Hunts with green pepper, celery, onion in this recipe)

pinch or 2 of baking soda

2 TBS tomato paste

1 6-ounce jar sliced mushrooms

1 roasted red bell pepper (if using jarred peppers, about 1/2 jar)

2 TBS Lipton Beefy Onion or Onion Mushroom Soup & Dip Mix, or similar product (I think the beefy onion tastes richer)

Seasonings of your choice: I used Mrs. Dash Tomato, Basil, Garlic and also an Italian seasoning blend (without salt)

 

 Put 2 TBS extra virgin olive oil into a medium saute / frying pan. Add the sliced onions and cook until caramelized on a medium heat, about 20 minutes, stirring now and then to prevent burning. When onions are caramelized, add the garlic and cook about 1 or 2 minutes. Do not let the garlic brown. Add the can of tomatoes, with a pinch of baking soda (adding the baking soda burns away acid in the tomatoes, preventing the tomatoes from being too sour; but always be careful when adding baking soda, and add only a pinch, as too much will make your sauce completely tasteless!!). The tomatoes will foam a bit, so just stir it up. Add the remaining ingredients and seasonings of your choice; stir together and cook uncovered at a simmer for about 20 minutes, stirring occasionally.

 

 

 

*You may use the sauce immediately for your pizzas, or store in jars in the refrigerator for future use. It should easily last a few weeks. Or, you can freeze it for a longer period of time. The sauce can be used as a cooking sauce for chicken, pork or any type of meat, or a sauce for meatloaf. Use your imagination! Try browning some chicken or boneless pork chops and then cooking in this sauce until the meat is tender, and serve over rice, mashed potatoes or noodles. Heavenly comfort food!

 

The Pizza:

1-pound smoked sausage, cut in rounds (I use Hillshire Farms--it has a wonderful meaty, not greasy flavor--and no gristle.)

extra virgin olive oil

fresh basil leaves

sliced tomatoes

2 cups shredded mozzarella and provolone cheese (or cheese of your choice)

 

*Using fresh cheese and grating it yourself makes a world of difference in the flavor of your dish--gives a much creamier, buttery flavor; however, if you only happen to have bagged pre-shredded cheeses, go with it. It will be fine. Since I was "cleaning out the cupboards" and had no fresh cheese on hand, I simply went to the freezer and took out a pre-shredded bag of a mixed Italian cheese blend. I was not disappointed.

Divide the risen dough into 2 or 3 equal parts (depending on how large you want to make the pizzas). Flour a board and roll the individual pizzas into very flat pieces (about 1/8th inch thick). Sprinkle a little olive oil on each piece of dough; spoon on desired amount of sauce and top with basil leaves, tomatoes and shredded cheese. Bake in a pre-heated 425-degree oven about 15 minutes on baking sheets or pizza pans lined with baking parchment, until dough is cooked and crisp and browned on the bottom and cheese is melted.

 

 

*Baking parchment is not a must; however, I always use it, as it helps to prevent burning and gives a lovely, evenly-browned crust. A pale, yeasty beer, such as Miller High Life, truly pairs well with this meal, and gives a very pleasing lingering flavor!

 

Peace All,
Monica

Dangerous Brownies

I ask you, "Who does not like a brownie?".

I was watching the Food Channel the other day, and got a sudden craving for a chocolaty, chewy brownie. Maybe it was all the food cooking on TV that enticed me (I'm very impressionable in that way); but, maybe, it was also the suggestion from my husband planted in my brain the day before: "I...want...brownies". No, it wasn't a command, but one of those moments that overtake you and your desires are simply, unknowingly, blurted out loud in a hypnotic state. Either way, the seed was planted. I was tired of all the hundreds of brownie recipes I had tried that left me feeling less than pleased--too sweet, too crumbly, not chocolaty enough--and the craving not satisfied in the least. So, I set out to create the perfect brownie.

 

The brownie recipe, below, is one you can truly make your own. I'm the type of cook who adds a little of this, a bit of that, and just a pinch of something else. I find it very creative and satisfying.

In this recipe the kind and amount of chocolate and amount of sugar is up to you, as my measurements for those ingredients are estimates. So, my suggestion is to taste your batter. A good cook always tastes her food. I give you the perfect brownie:
 

Preheat oven to 350°. Line an 8 X 8 baking dish with parchment and grease it (I always use a butter blend or margarine type product, as I find that pure butter burns the bottom too easily).

 

10 TBSs unsalted butter

approximately 2 oz, combined, bittersweet and semisweet chocolate (I use about an oz of each)

approximately 1/4 cup unsweetened, dark cocoa

1 cup sugar (add a little more if you prefer sweeter brownies)

2 eggs

pinch of salt (I like Kosher--I like the larger crystals and find the flavor not to be so "in-your-face" SALT! It simply enhances the food)

1 heaping tsp instant espresso powder

1 1/2 tsps. vanilla

3/4 cup flour

about 1/2 cup each, vanilla chips and walnuts

 

Melt the chocolate with the butter. Add and whisk it into the sugar. Add the eggs to the sugar mixture and whisk until fully combined. Add the cocoa, salt, espresso powder and vanilla and whisk, again, until well combined. Add the flour and gently mix it in, just until combined. Mix in vanilla chips and walnuts (or other goodies of your choice) and spread the batter evenly into the prepared baking dish.

 

Bake in a CONVECTION OVEN for approximately 20 minutes (I have a toaster oven with a convection setting that cooks wonderfully). You may need more time if using a regular oven. The brownies are done when an inserted toothpick is slightly covered with moist crumbs when removed. (you do not want the batter to be runny on the toothpick, or cover it like a paste). If using a regular oven, check the brownies with a toothpick at the 20 minute mark to see if they need more time.

 

Cool about 15 minutes on a rack. Remove the brownies from the baking dish with the parchment and place that on the rack until completely cooled. Sprinkle with powdered sugar, cut into desired size and TRY not to eat the entire pan! You will find these brownies taste/feel as though they have icing inside. They are satisfyingly chocolaty, without being overly sweet. The powdered sugar on top truly enhances the flavor of these brownies because they are not super-sweet.

Is it a brownie? Is it a molten dessert? Is it fudge? If you have a chocolate craving to be satisfied, these brownies are up to the task. Enjoy.
 

 

 

Peace,

 

Monica

Go Forth and Create--New Recipe from the Expresso Cafe Kitchen

art form: noun 

An activity or a piece of artistic work that can be regarded as a medium of artistic expression. (The American Heritage Dictionary of the English Language)

 

Cooking—as sure as painting, sculpture, writing, music—is most certainly an art form! The experience is not only in the creation itself, but in the reward of sharing and enjoyment in eating with another.

I have always loved those desserts made with  phyllo (filo) dough. You know filo. Those papery thin layers upon layers upon layers of dough used in making baklava. while I love eating foods created with filo, I absolutely hate working with it. It's so "fussy". You have to carefully thaw it forever, keep the flimsy stack moist with a towel while you work very gingerly preparing each delicate layer for your creation; and still some of it dries out, cracks and tears. Your high hopes for a special dessert are dashed to the floor with tidbits of friable filo. 

I was watching the "Contessa" on the food channel yesterday; she was making the most delectable-looking puff pastry dessert with pecans and cinnamon. Impressionable as I am, I had to have it right then. I was going over the ingredients in my head and thought I had everything I needed to create this gods' delight. Butter and cinnamon I always have. Nuts? Yes—in the freezer left over from my Christmas cookie baking. Puff pastry? Yes, I remembered the box in the deep freezer! Oh, no—it's F I L O!

Not to be denied, and because my mouth was already watering for this buttery dessert, I bravely proceeded to create. However, I did not have the time or the patience to "properly" bake something with filo dough. So, throwing caution—and everything I know about filo—out the window, I began. (As in writing, once you have learned and know the rules, feel free to break them.)

I took the filo out of the box—and because I did not have at least two hours to let it thaw—ignoring everything I knew about properly thawing it, I stuck it in the microwave for about a minute. It was not pretty, but it was usable. After laying it out on the butcher block, I stared at it for a minute or two and decided I was going to cut the entire stack in hunks. I made two incisions down the length and two more crosswise, giving me nine little stacks of filo. While doing this, 1 1/4 sticks of butter were melting away in the microwave. I then threw the little sections of filo into the bowl of melted butter—and this is where it gets down and dirty and downright fun, akin to a kid playing in the sandbox—with my hands, I tossed them around, making sure they were all pretty well saturated with the butter, and somewhat separated. I then added some brown sugar, cinnamon, a little salt and the pecans and tossed again, making sure it was all evenly distributed. I buttered a shallow pan, emptied the filo mixture into the pan lightly patted it in and baked it. What came out was the most delightful, buttery, "crunchewy", satisfying dessert I had made in a long time, and took only about 45 minutes from oven to mouth. It was actually a great success. Barefoot or not, the Contessa had nothing over me!

Lesson: DO NOT BE AFRAID TO COOK! It's fun, relaxing, very rewarding and very artistic; and gives you a wonderful sense of accomplishment I hope you try this recipe—and, add something to make it your own. As I'm sitting here, I have already thought to add apple slices, other fresh or dried fruits, flavorings, jam, coconut. The possibilities are as endless as one's imagination. So, go forth and create! I'd love to hear how your creations turn out.

Buttery Pecan Phyllo Cake

1 16-oz box filo dough

1 1/4 - 1 1/2 sticks butter (I like I Can't Believe It's Not Butter or Smart Balance) 
dash of salt
1 tsp cinnamon (or more, to your taste)

1/2 cup brown sugar (light or dark; more or less to your taste; I used light brown sugar, about 1/2 cup)

1 1/2 cups pecan pieces (could be made with other nuts; I used pecans)

juice of one orange (optional)  

Remove filo from box. Keeping wrapped in inner paper, microwave on high for approximately one minute, just long enough to unfold. Unfold stack of filo and place flat on counter. Cut two equal lengthwise and 2 equal crosswise slices, making nine separate stacks of dough.

Melt butter and drop in stacks of filo, mixing to equally distribute butter. Add remaining ingredients and using hands, mix and distribute, breaking up and separating some of the filo stacks.

Pour into buttered, shallow baking pan, approximately 9 X 10 (this was the size of my baking pan; however, any similar-sized shallow pan will work. The important thing is to shape the mixture into a square/rectangle of about 1/2" thickness) 

Bake in center of oven on 350 degrees, for approximately 20 - 25 minutes, or until the bottom is golden brown and the top begins to brown.

Remove from oven and, while cooling, sprinkle the juice of one orange over the top. Serve by cutting into squares/pieces with vanilla ice cream or frozen cool whip.  

Keeps well overnight; no need to refrigerate; just cover and set on counter. I know this because I am eating a big slab as I write this, and IT IS HEAVENLY!

Happy Eating!

(see this recipe and more at the(Expresso Cafe Kitchen)