A Comforting Dinner

An early winter's storm is supposed to roll in

tonight, so it seemed a good time to serve some

comforting Midwestern fare.

First up was a meatloaf.

This time around I purchased about 2/3 of a pound of

ground beef,

1/2 pound ground veal and

1/2 pound ground pork.

To this I added:

1 minced celery rib (cleaned and trimmed)

1/2 carrot finely shredded (peeled first, please)

2 garlic cloves, grated

1/4 cup onion, grated

1 teaspoon dried Herbes de Provence

1/2 tablespoon kosher salt

2 teaspoons balsamic vinegar

4 teaspoons Sycamore Falls™ Original Style Barbecue Sauce

50 grinds black pepper (about 1/2 teaspoon)

1 egg

1/2 cup bread crumbs

Mash the meat together with a fork* together

in order to avoid over mixing the meat.

*Or as Sandra Lee would say, "fork it."

Twit.

Add in the other ingredients.*

*I wouldn't recommend this method as one should

rather attempt to mix the ingredients as equally as possible.

I did this just for demonstration purposes.

Do as I say, not as I do.

Mix well with a fork.

Remember, your patience will be rewarded.

Shape and turn out into a baking dish.



Cover with more barbecue sauce.







Now on to the second dish.



I picked up a package of Klondike Medley™ potatoes.



I also have onion, bacon, salt and black pepper.






Here we have Peruvian purple potatoes,

red skinned potatoes, Yukon potatoes,

onions and bacon.








I urge you to seek out these Peruvian beauties.



They really don't taste any different, but they are lovely

on the plate.

I roast them with onion, salt and pepper in a 400 degree oven
for 1 hour,

adding the bacon for the last half-hour.






Finally, we have the Brussels sprouts.



I have had a hankering for these lately,

but unfortunately, it is difficult to buy them

- at least in limited quantities -

at our local stores.



I purchased three sprouts, but had to remove several

outer leaves due to mildew.

I also have bacon, sugar, salt and black pepper.









I have found through trial and error that I best like these

beauties when their leaves are exposed so that they

are exposed to the heat and can be caramelized.



This is tedious work,

but I find that I like to do my prep work for dinner

earlier in the day.



It is somehow restful for me.




After the bacon has been mostly cooked through,

the Brussels spout leaves are added to the pan.



Then the sugar, salt and pepper are added.





This is cooked until the sprouts are lightly caramelized.

And dinner is served.

I'm a happy Foodie.

Happy Halloween

In honor of this fun holiday,

the Foodie Daughter and I put together a

Halloween buffetscape a la Sandra Lee.

Then the Foodie Daughter decided to do

a Sandy-esque table setting complete with

a fingertip towel as a napkin and useless bowls

on the table setting.





She finally decided on a different Halloween decoration

for each place setting.





Have a safe and happy Halloween!

Labor Day Weekend in Bloomington

This is always a special weekend in Bloomington. The students are back in town and Bloomington celebrates by hosting a nationally noted arts festival. I make sure to clear my calendar for this festival every year.

I was a bit sluggish this morning and didn't arrive until after 10:30 am. Things are already hopping.

A band is playing along one side street. Hm, that's an interesting place to put the port-o-lets.

Yep, definitely glad that I got here early.

I decided that since I was already going to be downtown, I would finally finish out my Asian culinary tour by eating at an Indian restaurant. I had earlier chosen the Bombay House Restaurant on 4th Street.



They had a menu posted outside the door, but for lunch they ran a lunch buffet. Well, why not? Let's be adventurous. And it's all you can eat for $5.99.

I found that the only meat on the menu was chicken, so I opted to go vegetarian for my lunch. Now, I knew better than to expect beef on the menu, but I had been hoping for some lamb. But that's okay. I can do vegetarian. And, hey, many in the population in India are vegetarians, so it's gotta be good, right?

I chose: curried potatoes
butter naan
garlic naan
chick peas masala
fried potato slices
green salad
chick pea salad
veggie biryani

These were all very good. For dessert I had a vermicelli dessert, which as far as I could tell was short pieces of cooked pasta in a sweet cream sauce. This was a nice finish to a somewhat spicy meal. The biryani was by far the spiciest thing I had picked out, but was child's play compared to some of the Thai food I have eaten in the past.

Now, would I go back? Based on this meal, perhaps not, but then again, India is a large country and this was but a small buffet.





Like many of the restaurants on 4th Street, this place was once a private home.

I would say that we were sitting in what was once the front parlor.

And now we fast forward a day. A favorite new show of mine on Food Network is "What Would Brian Boitano Make?" Based on the recent decline in the quality of the programming on this network, I, like many others, expected a glorified train wreck. Imagine my great surprise and delight to find instead an intelligent and entertaining program. Bravo, Brian.

One of his recent shows centered around bacon, and given that bacon is one of the Foodie Daughter's favorite and most important food groups, I knew I HAD to make at least one of these recipes. I chose to make the Bacon Cups with Sweet Potato Hash the first time out. Surprisingly enough, I pretty much followed the recipe, except that I only made ten pancetta cups and I used only two celery stalks. Of course, I had extra hash left over, but I have plans for that, so no worries on that front.

See, just a bit of hash left over. I think that will be a nice side dish for dinner.

They turned out rather well, don't you think?

Meanwhile, I had put the Foodie Daughter and her boyfriend to work on the BBQ Bacon Krab Bites.

We decided, quite by accident, that a bit of the barbecue sauce with the Bacon Cups with Sweet Potato Hash was pretty good eats.

Oh, and the only thing spoiling our appetites? Sandra Lee* and her "Money Saving Meals". I'm still not sure how it saves money if no one will actually eat the food. Isn't that "Money Wasting Meals"?

*Click on the picture for the full effect.

And now you see the down side to having your daughter being the manager to her old high school's football team. Too bad they haven't invented smell-ernet. You'll just have to believe me when I tell you that the "aroma" from dozens of sweaty teenage boys wafts throughout the entire house. *Gack* *Cough* *Choke* *Gasp* *Errk.....*

Marilyn's Money Saving Meals

That Sandra Lee is one culinary genius.* Why, on this past Sunday's new episode of Money Saving Meals, Sandy proudly proclaimed that "the whole deal with Money Saving Meals is saving money." Wow, whoda thunk?

*Not really. See, that is sarcasm at its finest. For the record, I think that Sandra Lee is a charlatan who has managed to pass off odd food and seasoning packet combinations as being "super simple" and "smart" while cashing her big, fat checks at the bank.

Still, her misguided foray into nachos and salsa inspired me to try my hand at this "Money Saving" business. And I have to admit that I have learned a lot. But more on that later.

I have to admit that I didn't even pretend to adhere to Sandy's arrussippee for the Grilled Corn and Bean Salsa with Baked Corn Chips.

My family doesn't like beans, so that part of the recipe was out.

If presented with both fresh tomatoes and canned tomatoes for a salsa, fresh tomatoes are going to win every time with me. In fact, there is absolutely no comparison with the two.

I had no limes on hand, but I did follow Aunt Sandy's advice that I could use whatever I had on hand, so I used a lemon.

We absolutely hate cilantro with the passion of a thousand burning suns, so I opted to use flat leaf parsley (not flat parsley as Sandy likes to call it. Every time Sandy calls it 'flat parsley' it makes me think that fat Aunt Flo sat on the parsley and 'ironed' it.)

I had some dried Serrano chile from last year's garden on hand, so I used that instead of buying a fresh chile at my regular grocery store.

So let's continue with the program, shall we?

My ingredients for the salsa are:

1 oz. frozen corn (tossed with olive oil and chili powder and roasted in the oven for several minutes)

6 oz. grape tomatoes, diced

1/2 oz. red onion, diced

1/2 oz. green onion, sliced

1 tablespoon fresh flat leaf parsley, chopped

1 tablespoon freshly squeezed lemon juice (about 1/4 lemon)

1/2 teaspoon dried Serrano chile, minced

pinch Kosher salt

pinch black pepper

In direct opposition to what Sandy told us in her *cough* informative program, I found that white corn tortillas were only $0.88 for a package of 10, while the same company offered the same size and same number of flour tortillas for $1.88 at my local grocery store. And regardless of what Aunt Sandy tries to tell us, these two products are very different, and are not interchangeable.



Now, if you watched this particular episode, you would have seen that Sandy would have you cut a tortilla into eighths. Like this... Um, no.

Let's do this the smart way, shall we? Cut in half, and then in half again.

Then, after cutting each quarter into half, we have eighths. Simple, yes?

I absolutely refused to drag out the Pam(tm) to spray on the tortilla wedges. Instead, I used a mixture of olive oil and canola oil. I then sprinkled sea salt over the first batch. I mixed a bit of chile powder in the oil for the second batch before also adding salt.

And the best part? According to Simple Sandy's Shady Mad Math Methods, I don't have to count the cost of these extra ingredients because they were already in my pantry (and presumably free - I wish).

As usual, Sandy misses the mark. The prescribed cooking time was not nearly long enough. I solved the problem by placing the 'cooked' chips on a rack on the baking sheet, popping them back into the 400 degree oven for another five minutes before turning off the oven and opening the door. I let the chips sit in the oven for another ten minutes before pulling them out. The result? Crisp, tasty chips.

My salsa looks and tastes great.

Let's see what our Money Saving Meals gig has saved us: According to Aunt Sandy, store-bought salsa and chips (counting the entire bag of chips) is $1.00 per person. Silly Sandy claims that she was able to give us the 'same' thing for only 43 cents per serving. Please note that Aunt Sandy would also only be giving her guests eight to ten chips per serving. Generous, no? No, I didn't think so.

Now, my version breaks down like this:

Corn = $0.14

Tomato = $2.39

Red onion = $0.06

Green onion = $0.10

Flat leaf parsley = $0.02 (per a previous MSM episode)

Lemon juice = $0.13

Dried Serrano chile = free**

Salt = free**

Black pepper = free**

Total = $2.84 or $ 0. 71 per person.

**According to Aunt Sandy, food in my pantry is free. Funny, I seem to recall paying for that stuff at some point....

At any rate, I am a woman on a mission, so I am continuing on with my vision for this meal.

I wanted this to be a real meal, so I decided to include meat in the recipe.

Here I have 8 oz. of ground beef @ $1.02 and 1 tablespoon of homemade taco seasoning (free!)

I cooked the ground beef and then drained off the grease before adding the taco seasoning. Simple. Don't make me say 'super simple'. It's just not going to happen.

And now you know the secret of how I am able to figure out just what the costs of all of these ingredients are. I weighed everything and then used my mad math skills to find the exact cost of the ingredients. And isn't this a royal pain? Really, who does this? ...Er, besides the dedicated food blogger who only wishes to educate and amuse her readers? (yeah, that works...)

Now, as I meant for this to be a meal, I had also prepared the taco-flavored meat as well as the grated sharp cheddar cheese in addition to the tortilla chips and salsa.

My daughter and I are in disagreement at this point. She claims that I must count the dollop of sour cream in the final figures, but I say that since I had it in my refrigerator already that it counts as free (and we'll just ignore the fact that it is technically past due date, but still good).

The final verdict is that this was good, especially since I didn't even remotely follow Sandra Lee's recipe.

Now, for the price "savings":

According to Sandra Lee, store-bought salsa and chips would cost you $1.00 per person, while her Sloppy recipe would only put you back $0.43 per person. I guess that doesn't count the cost of the emergency room visit or the stomach pump.

My version (the salsa and tortilla chips) will set you back a mere $0.93 cents. Wow, I've saved you a whopping $0.07. Aren't you impressed?

Adding the cost of the taco beef and cheese, we come up with a total cost of (drum roll please...) of $1.34 per person.

What I have learned from this little experiment:

Sandra Lee is an idiot (funny, I already knew that)

Regardless of what you may have heard, fresh tomatoes and canned tomatoes do taste different. Who knew?

Sometimes it's about more than just the money.

Taste does matter.

It is a lot of hard work to figure out how much all of this actually costs!

If I am this worried about food costs, I'm not going to be inviting anyone over for food.

I really need to get a life (but then where would my dear readers be?).

Sandra Lee's Test Kitchen

After watching the latest installment of that great Food Network sitcom, Semi-Homemade Cooking with Sandra Lee, I was inspired to try one of the recipes shown. Now mind you, I had no hopes that this recipe would actually turn out well. In fact, I fully expected this recipe to be absolutely horrible. Sounds like a good time, huh?

In "Log Cabin Camping", Sandra Lee made Smorritos. These apparently are her answer to S'mores.

The ingredients are flour tortillas, marshmallow cream, ground cinnamon, vanilla extract, caramel, graham crackers, bananas and chocolate chips. I had semi-sweet chocolate chips on hand, so I followed "chef" Lee's advice to use what ever I had in the pantry.

First I poured some caramel topping in a bowl and added a few drops of vanilla extract. As this is a Test Kitchen experiment, I was careful to use the same methods shown. Thus, the misuse of the cap to measure the extract. My daughter made sure that I had rinsed out the cap afterwards.

Then it was time to spread some marshmallow fluff on one half of the flour tortilla.

Next, one half of a banana was sliced and layered on top. I am happy to tell you that the remaining half of the banana was delicious.

I was directed to sprinkle about a tablespoon of the chocolate chips on top of that.

Then, some graham cracker was crumbled on top.

The tortilla was folded over and wrapped in foil.

The original recipe calls for the Smorrito to be cooked on a gas grill, but "chef" Lee says that I could cook this in my oven if I'd like. I'd like, so I am.

These took longer to cook than the 3 minutes on each side that "chef" Lee promised.

The 'dolled up' caramel sauce was artistically drizzled over the Smorrito.

And how did this taste?

• 
  
  The poor daughter took one bite before spitting it back out. She pronounced it to be the most disgusting thing she had ever tried to eat.

I wasn't much better, as I could only stomach the one small bite that I took.

This is where this recipe belongs.

Do yourself a favor and don't even think of making this dish.

Well, I'd say this was a successful Sandra Lee's Test Kitchen experiment.