Warm soup belly strikes again!!

I originally wanted to title this entry "Yummy yummy yummy I've got soup in my tummy and I feel like eating more."  But I wasn't sure if the title would fit, so rather than actually trying I just fixed the title.  That's a lesson for all you kids out there, never try.

Like the last entry, this was actually a meal from a while back but since it is so soup appropriate weather today I figured I would enter this one.

One of the down sides of the fall months is the massive amounts of cloudy and rainy days you get here in the Chicago area so you've got to do some cooking to fix the gloom that inevitably comes from day after day of nastiness.

Summer Squash and Corn Chowder with Tomato Bruschetta
(Compliments of Cooking Light)

Based on this picture you might be wondering.....'chowder with cheese and bacon? How can that be light?'  That is a good question and in all likelihood the fact that you use 1% low fat milk instead of whole milk or cream probably doesn't actually make it so much 'light' as 'less heavy'.

2 slices applewood smoked bacon (our bacon doesn't look that great because it is the cheap stuff from Target)
3/4 sliced green onions, divided
1/4 cup chopped celery
1 pound yellow summer squash, chopped
1 pound frozen corn, thawed and divided
2 1/4 cups 1% low-fat milk, divided
1 tsp. fresh thyme
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup shredded cheddar

1.  Cook the bacon in a large dutch oven. Remove from pan and reserve 2 tsp of drippings (I suppose the fact that you actually remove some of the drippings can also qualify as 'light'). Crumble the bacon and set aside.  Add 1/2 cup onions, celery and squash to the drippings in the pan; saute for 8 minutes or until your veggies are tender.

2. Reserve 1 cup of the corn; set aside.  Put the remaining corn and 1 cup of milk in a blender or processor and blend until smooth.  Add the remaining 1 1/2 cups milk, thyme, 1/2tsp salt and pepper to mixture.  Process just until combined.  Add the puree and reserved cup of corn to the pan.  Reduce the heat to medium and cook 5 minutes or until thoroughly heated, stirring constantly.

3.  Top with remaining bacon and green onions...that is if you didn't already eat the rest of the bacon



I hope you all enjoy your next opportunity to have warm soup belly.  I know I always do!

Bruschetta topping
1/2 cup chopped tomato
2tsps of fresh basil or tarragon if you don't have basil
1 1/2 tsps. extra virgin olive oil
1 tsp balsamic vinegar
1/8 tsp salt.

Combine and place on toasted bread.

Is it fall already??

(This is from an entry from the beginning of September.  I had started writing it but got sidetracked....)

Fall is our favorite season.  For my wife and I there is nothing like the cool weather, changing leaves aaaaannnnnnndddd chili.

I am aware that it is not officially fall yet, but the weather would have you think otherwise.  It's a pretty nice day when the temperatures barely crack 60, especially when the days before were over 90.

Since it is Kathy's birthday this week, she picked chili for one of her official birthday meals.
Off to Mariano's Grocery Store we went.  I don't know if Mariano's puts an addictive chemical in their ventilation, but it seems that everyone and their mother is ALWAYS there.  For those of you who don't know what Mariano's is or at least have never been there, it is the best grocery store per cost ratio.  There you will find all your staples as well as your exotics (for example, Ghost peppers) cheaper than almost anywhere else.  The only down side is because it is always so busy, parking and check out are a hassle.  All things considered, it is still worth it.

Sandberg's soon to be world famous chili.
1.5 to 2 lbs of lean ground beef
2 large white onions diced
3Tb extra virgin olive oil
1Tb each of cumin, chili powder, paprika
1tsp salt, pepper
1 dry bay leaf
1-4 chipotle peppers in adobo sauce (depending on your spice preference. 1 if you consider Lucky Charms just spicy enough)

I think that was about 4 peppers.  Muy Caliente!!

1Tb unsweetened cocoa powder
1Tb molasses
2 14 oz cans tomato sauce
2 14 oz cans diced tomato
2 cups of beef broth or red wine (You can add more or less depending on your texture preferences)
2 cans dark red kidney beans, drained.

Directions:
Heat the Oil in large stock pot
Add the Cumin, Paprika, Chili Powder, Salt, Pepper, Bay Leaf and saute for about 1 min.

Don't get the oil too hot or cook it too long.  Burnt oil is no good!!

Add the beef and brown
Add the Diced Onions and cook for about 3-5 minutes.
Add the Tomatoes, stir
Add the cocoa, molasses, chipotles, wine or broth
Bring to a boil and then simmer for one hour.

 It will smell so good you will be tempted to just stick your face in the simmering chili.  I would advise against this, but this is America after all so do whatever you want.  But I suggest finding something to do during this time.

After the chili has simmered for about an hour add the beans and heat throughout.
 Serve with all your favorite chili toppings...

And in case you were wondering what kind of beer that is..

Enjoy the greatest chili ever.  You're welcome world!!

Gazpacho a Go-Go

Alright, for the Simpsons fans out there this one is for you.

Lisa:  Good news everyone you don't have to eat meat!  I made enough gazpacho for everyone!  It's tomato soup served ice cold!

Crowd confused look whichs break into mocking laughter as Lisa sulks away.  And overheard in the background is....
Barney Gumble: "Go back to Russia!!"
http://www.youtube.com/watch?v=l3glcHYn2hw

That was my feeling towards Gazpacho my whole life.  Cold tomato soup?  Go back to Russia!
Part of the reason I was hesitant to make it is because I don't really like tomatoes.  There are people who eat tomatoes like apples.  That makes no sense to me.  If you were to bite into an apple and got the squishy consistency of a tomato you would be repulsed right?!

It was only within the past 5-7 years that I actually started to like hot tomato soup.  For what it is worth, unless you want to roast the tomatoes or add some nice cream and basil I don't eat tomato soup.   Isn't that a fun fact about me?

That is why this meal was actually at the suggestion of my wife who saw this recipe on Good Morning America courtesy of Emil Lagasse.

I have attached a link because I don't feel like typing it out. I am lazy, its true!
http://abcnews.go.com/GMA/recipe?id=14270443

I am pretty sure that because I have never made gazpacho and didn't have all those pretty tomatoes, ours didn't taste as good as his....just a thought.  It was good however, I would encourage you to make it.  The watermelon and strawberries make a nice contrast within the soup.

On a side note, I can't make fried rice!  I've tried......wasn't pretty.

beauty in simplicity.

You don't a bunch of notes to make a beautiful melody.
You don't need a litany of words to make a powerful speech.
You don't need high priced entertainment when you are with the people you love.


You don't need expensive ingredients to make something taste good.

Here is what you need: cheese
Here is what you need to do with it: melt it!!

Folks, there is beauty in simplicity.

Broccoli's cool younger brother

Since I had been gone for so long I figured it would it be in our best interest to make an easy dinner.  A recipe that is the equivalent of dipping my toes in the water before I jump into the pool.  On a side note, it is a myth that you need to wait 45 minutes before swimming after you eat.  You're welcome America!

When I was a kid I hated broccoli.. and squash but that is a different story. It was only within the past few years that I have grown to appreciate it's strange flavor. 

For you kids and parents of kids who hate don't like broccoli might I suggest broccoli's younger, leather jacket wearing, cool brother: broccoli rabe. It's a bitter green whose flavor might make your tongue's bitter sense pucker.  Since I love the bitter (IPA beer especially) and savory (bacon..booyah!) broccoli rabe is the sonnet to my Shakespeare, the symphony to my Beethoven.

I could digress into a diatribe about the recently discovered, at least me by me, bitter green; broccoli rabe, mustard green, collard green, dandelion, radicchio etc.. but I must limit this blog to a most recent recipe:  Spicy Sausage and Broccoli Rabe over Penne Pasta with Parmesan.

 The beauty of this meal is it's simplicity.  
What you need:
*Box of Penne or your favorite shaped pasta. 
*3 Tb. of Extra Virgin Olive Oil
*16 oz. of Spicy Italian Sausage casing removed
*1 or 2 bunches Broccoli Rabe, chopped.
*4 cloves of garlic chopped.
(We love garlic!!! If you don't, I suppose you could limit it to 2 cloves or totally omit it if you want a sidelong glance from me!)
*A pinch or two of crushed red pepper
* Parmesan to taste (about 1/3 cup)

How to make it:

1.  Boil a stock pot of salted water.
2.  Add the Broccoli Rabe and cook in the water for 2-3 minutes.  Remove and set aside
*Add the pasta to the boiling water and cook to Al' Dente. 
3.  While the Pasta is cooking: Heat the oil over Med. High heat.  Add the sausage and brown.
4.  After the meat is browned, add the garlic and pepper and cook for about 2 minutes.
5.  After the garlic and pepper has been fused with the sausage add the Broccoli Rabe and stir to combine.
6.  When the Pasta is done cooking, strain it, (reserving a cup of cooking liquid in case you need it) and add to the sausage/rabe mixture.
7. Add the parmesan and reserved liquid until desired consistency is reached.

Again, the beauty of this meal is in it's simplicity.  Enjoy the bitter, rich flavor with your loved ones.  If you have kids use this as an opportunity to teach the them that broccoli rocks!

Back in the Saddle Again!

After 3 1/2 weeks of being away from home I am back!

I was gone for 2 1/2 weeks in Omaha, NE at Offutt Air Force Base doing some of my reserve duty as a chaplain.  I missed my wife terribly, my dog second most terribly and cooking third....or tertiary terribly.  And for the past week I was in Seattle with the family....more to come on that later.

It is pretty lame not being able to cook for that long even though Omaha does have some really cool restaurants.  I went to an Ethiopian restaurant attached to an African market, where not only was I the only white person there, I was the only male.  When I walked in I was almost ran into 2 Sudanese women with their children and the Ethiopian shopkeeper/host.  Needless to say I blended right in! 

While waiting for my doro wat (a traditional, read spicy, Ethiopian dish) I got to watch some Ethiopian TV, which would have been fine if I spoke the language. 

By the end of the meal I used about 30 napkins blowing my nose on account of spice.  For those of you who have never tried Ethiopian food, I highly recommend it.  The flavors are vastly different than most of the food you are used to eating.  The food is served on what is called injeera.  To visualize injeera, imagine a thin, sourdough pancake.  Now put your food on it and you use it not only as a plate but also as your main utensil in eating.  Tear, scoop and eat. 

 This is actually a picture from a different time we ate at an Ethiopian Restaurant.  I could never eat that much injeera.  Imagine a sponge made of bread...filling!!


Anyway, it would take too long to regale you all with the magical mystery restaurant tour that I took in Omaha. So in closing, stay tuned, eat Ethiopian food and be thankful for being home.

Thanksgiving in July

That's right folks!  It's Thanksgiving in July!  Time to break out those Turkey Carcasses to make your own stock. 

While everyone else is getting in line to wait for Best Buy to open, stay home!  Making your own Turkey Stock is alot less stressful and it smells a lot better too.  I have some friends who get in line at Best Buy at 5:00pm the night before....yes that is correct, on Thanksgiving Day!  During that time I am usually laying on the coach giving myself a high five for remembering to wear my elastic-waist stretch pants. 

The great thing about making stock out of leftover is what you need.....leftovers.  Thanksgiving can get expensive...all that stuffing!  Nobody wants to go out and buy more food when you've blown entire month's budget on one meal. 

What you'll need:
An large stock pot
Turkey Carcass, picked clean.
An Onion, sliced in half (leave the peel on)
A Carrott or Two (leave the peel on)
A Celery Stalk (leave the leaves)
A Few Fresh Parsley Sprigs
A Bay Leaf
A Few Whole Peppercorns

This is where it gets difficult, so I apologize.
Put everything in the stock pot.
Fill the stock pot with water.
Bring to a boil and then reduce to a slight simmer for several hours.  Add water as necessary.
Strain

The longer it cooks the richer it gets. So by the time your avid/crazy shoppers get back your house will smell like Thanksgiving all over again.  They will be so impressed that they will give you whatever they just waited in line all night for in exchange for a bowl of leftover turkey and vegetable soup made with homemade broth.

Let's add bacon to the list!

There are a few things in life that no matter what is happening around you will stop and make you smile or at least be thankful.

1.  Democracy
2.  Melted Butter
3.  Puppies wearing glasses
4.  Sunsets (or double rainbows)

And Bacon!

This is a quick recipe for bacon wrapped stuffed shrimp.  Or as Ron Swanson puts it "It's my favorite food wrapped around my fourth favorite food."

My wife suggested this for a party we were having and I was a bit skeptical, mostly because we already had plenty of food.  She assured me it was quick and easy.  Easy, yes.  Quick, NO!

What you'll need:
Shrimp
Feta Cheese
Bacon!!!!
Jalapeno
Toothpicks
A can do attitude.

What you do:
Preheat a grill to low-med.
While the grill is preheating...
*Have ready 20 large shrimp........no, its not an oxymoron.
*Slice the shrimp down the back
*Diced a Jalapeno
*Cut in half about ten or so strips of bacon lengthwise
*Soak toothpicks in water.  This will make sense later.
*Stuff the shrimp with a little jalapeno and feta cheese.
*Wrap the shrimp in the bacon and stick a toothpick in to keep all in place.
*Grill the shrimp, make sure that the bacon fat doesn't start any flare ups. 

This a great party treat, the sweetness of the shrimp, the saltiness of bacon and the heat of the jalapeno will keep the dinner party conversation going.......especially if you have nothing else to talk about. 
**Also, if your guests are not particularly intelligent remind them to remove the toothpicks BEFORE they eat it!

Hope you like it!!!

When it all started.

The year was 2008, Kathy and I were on our way back from an awesome vacation to Florida and California.  There are a few pictures posted below.  To curb the boredom of the plane ride we were watching some of our podcasts of the man, the myth, the legend: Gordon Ramsay.  He was showing some quick recipes and one particularly caught our eye:  Chickpea and Feta Dip with Toasted Pita.  P.S.  This is around the time that I really started to like cooking.  So I guess that you could say that Gordon Ramsay got me started on cooking.

Before I go into the recipe and further stories, allow me to stick up for the Gordster.  Many people don't like him because of their exposure Hell's Kitchen and all they see is the Fox-version of 'entertainment'.  Of course he is going to look like a hot-head monster, its' Fox.  Fox ruins everything!  Way too sensationalized, way too dramatic and don't even get me started on their cancelling of Arrested Development.  If you want to see a balanced picture of Gordon Ramsay watch him on BBC's The F Word (the 'f' is for food).  He is a real person, quick tempered yes, but a much more balanced person than stupid Fox portrays.

Back to it.  The video looked sooo good that we decided to go shopping for the ingredients so we could make it that night....even if it was 10:00 p.m. after a flight from Florida.  How hard is to find red Chilis?  In the Northern suburbs of Chicago, very hard!  We had to go two Dominicks, struck out and finally got to Target at 11:00 p.m.  It was late but at least we had our chilis.

The flavor is amazing.  The balance of the sweetness of the red onion and feta cheese with the spicy of chili (p.s. green jalapeno is a fine alternative) is one for the ages.  The heat of the pan will soften the mixture enough to where it is still retains some bite but when combined with the toasted pita...absolutely brilliant (you'll have to imagine an English accent). 


Chickpea and Feta with Toasted Pita- Gordon Ramsay
*Preheat oven to 350
*Tear up some Pitas and drizzle with Oil and Paprika
*Bake for about 10mins or until crispy.

Dip:
*Dice about half a red onion saute in oil until translucent.
*Add a diced Garlic and diced chile and saute for a minute.
*Dump a can of drained chickpeas into the pan.
*Add lemon zest and juice of one lemon.
*Dump about half of a 6 oz. container of crumbled feta cheese and let the cheese melt slightly.
Remove the pan from the heat.
*Add the remaining feta and a bunch of chopped fresh parsley.  Stir mixture. 


Picture time:

                                                                    Palm Beach Florida

                                                                           Big Bear, CA

The Mission, Santa Barbara CA

Who needs a recipe?

When the weather is a beautiful as it is tonight I often think about two things: My dream kitchen and how much I wish we had a nice patio with a fenced in back yard.
My dream kitchen would have to have the ability of having fresh air moving throughout when the windows are open.  There is nothing like cooking with a nice breeze while listening to some nice music.
What is in your dream kitchen?

Based on the title of the blog it should be known that I am the kind of person who doesn't necessarily like recipes.  I realize that there are some dishes where I need detailed instructions.  My wife and I made a ham hock, collard green and white bean casserole last winter that rivaled a novel in its recipe length....and I needed it.  I'll try to remember to make it again and post it.  My wife, who is a brilliant scientist detests the idea of not following the instructions whereas I am like a free jazz musician....all over the place and quite honestly sometimes just not making any sense.

Tonight's dinner was my choice.  So after shopping at my second favorite grocery store, Trader Joe's (Whole Foods will always be my shangria la) I made the following:  Rigatoni with Pork Sausage, Bell peppers and Goat cheese.   Side note, I think Goats should be on our currency....because their cheese is that good. 

I realize that it may not be the most innovative dish ever, there was no liquid nitrogen or cool molecular gastronomy but man it was good!

That is what is so great about no recipe, you make it up!  It gives you the opportunity to experiment and understand how some flavors work together and how some don't (ex. chocolate and chicken)

Here you go:
*TJ's Sweet Italian Sausage cut into circles, skin left on.  Saute in oil.
*Remove Sausage to plate and drain most of the oil/grease from the pan.
*Saute a diced onion for 3 minutes then add 2 cloves garlic with some crushed red pepper flakes.
*Add some fresh thyme, rosemary, salt and pepper saute for a minute or two.
*Add some Bell Peppers (Red, Green, Orange, Yellow....it's all good).  Saute for a few minutes.
*Add the sausage back to the pan with a can of diced tomatoes with the juices and cover and cook for about 10 minutes.
* Add a bunch of fresh Basil and Parsley and cook for a few minutes more...
*Finally Top with Goat Cheese, Parmesan and Mozzarella.

This is not an exact recipe so feel free to change it up as you like! Hope it tastes as good for you as it did for us!

Behold! The greatest dessert ever!!!!

I'm not one to use hyperbole or exaggerate, in fact you might even say that I never do it.  But what I am about to share with you will literally blow your mind!!

It all started with my wife and I going to our new favorite restaurant, Coopers Hawk (applause).  After a particularly tasty meal we were eying the dessert menu looking for something to curb the richness of the food.  Picking out a dessert to share can often lead to "what you do you want? I don't know what you do want" (ad infinitum/nauseam).  Do we go with the Cheesecake?  Always a good bet.  What about something new?  What's this?  Banoffee Pie. 

To fully understand how new this dessert was to us, imagine someone trying to explain something in English to someone who doesn't speak the language.  In attempting to pronounce it correctly I think we ended up shouting it loudly at the waiter who looked just as confused as us. B-A-N-O-F-F-E-E Pie.  Doing this of course solidifies Americans as being the most obnoxious tourists of all regardless of the fact that we were in Wheeling, IL.  But I digress.

I don't always have a sweet tooth but if you say the word 'toffee' to me, I will be eating it before you finish your sentence.  Now combine that with God's creation of the 8th day, melted butter.  Melted butter, at the risk of sounding irreverent is a living example of Psalm136 "His love endures forever".   Mix up the butter with crushed graham crackers to make a crust and top it all with homemade whipped cream and fresh bananas and you got yourself a party.

According to British people, banoffee pie recipes vary from person to person and place place so to try and give you THE recipe would tantamount to tomfoolery. As good as it was at Coopers Hawk, ours is better.

Here is our go to recipe.

Crust:
9 oz. Graham Crackers
1 stick melted butter

Toffee
1/2 cup Packed Dark Brown Sugar
1 14oz. can sweetened condensed milk.
1/2 cup butter (1 stick)

Filling
1 1/4 Cups Heavy Cream
3-4 regular bananas

Crust
-Line the bottom of a springform pan with parchment paper.
-Blend the crackers in a food processor until they are finely ground.
-Pour the butter over the crackers and mix well until the crackers stick together
-Press the crumb mixture over the bottom of the pan and 1 1/2 inches up the side of the pan.
Refrigerate

Toffee:
Place med. heavy saucepan over medium heat.
-Combine the sugar and 3 TB of water in the pan
-Stir over med. heat until the sugar dissolves.  Increase the heat and boil w/o stirring until the color is a deep amber, occasionally swirl the pan and brush down the sides with a pastry bush that has been dipped in water, about 5 minutes.
-Stir in the condensed milk and butter.  Continue stirring for about 5 minutes or until the sauce thickens slightly.
-Remove the toffee sauce from the heat and spread 1 cup of the sauce over the crust and refrigerate for an hour or until the toffee is semi-firm.
*keep the remaining toffee at room temp

To fill the pie:
-Using an electric mixture beat the cream in a large bowl until thick and very soft, billowy peaks form.
-Very thinly slice the 3 bananas and fold into the cream.
-Spread the cream mixture over the pie
-Cut the remaining banana and arrange it over the pie.  Extra points for arranging the banana to resemble your favorite celebrity or historical figure.
-warm the remaining toffee and drizzle over the pie.  If you need to thin the toffee, add some milk to get a desired consistency.

To eat the pie:
-Cut a piece, a large one...there is no sense in being polite.
-Eat the pie.
-Allow your eyes to return back to their original position after they have rolled back in your head.
-Rub your stomach in a clockwise manner while saying "Now THAT was the greatest dessert ever!"

Enjoy....and don't forget to brush your teeth before you go to bed that night.

New Blog

Hello everyone! 
And by everyone I mean those of you who happen to stumble upon my new food blog via self advertisement on Facebook. This is my first attempt to become tech savvy by subjecting people to my experience in the realm of culinary exploration. I'll be updating regularly (hopefully) about food, drinks, life, faith and all the stuff that matters in this world......but mostly just food and drinks. The goal is to post about favorite recipes, new challenges, culinary goals alongside many other hobbies of mine.

To those of you who are wondering 'what's the deal with the blog name Tales of Saffron?' It has to do with our dog, Saffron.  She is an Australian Shepherd (a miniature Australian Shepherd to be exact) which means she doesn't have a tail, more of a nub.  She is a sweet dog who doesn't like to be away from myself or my wife.  This of course applies to when we are in the kitchen.  We do not have a large kitchen and so every inch counts and she knows this.  Saffron will wedge herself between who ever is cooking and the counter.  This results with us cooking at roughly a 30% angle, bent at the waist.

Summary:  Saffron, our dog (and a spice).   Tales, because she doesn't have a tail.  Funny stuff!!

Thats all for now,  Have a good night.  

Witty sign off phrase!