Braised Beef Cheeks and Polenta

Guancette di Manzo

This is great, inexpensive comfort food, a $30 perparation that will last more than a week. I have to admit that the thought of essentially stewed meat and corn mush doesn't seem attractive, not to mention the fact that I've bought this cut of meat in bulk to serve my dogs that are on a raw diet. I found learning the basics of braising and how to make good polenta is very rewarding. The result likens to braised short ribs or a ragoût / ragù which I plan on exploring more. Still, classic Bolognese sauce wins over this dish with the family. (If I haven't posted my béchamel and bolognese sauce lasagna recipie, it's long overdue.)

Polenta - corn meal off the shelf will work, but ideally buy Polenta which is a corser grind. Freshness is important, so check the dates on the packaging. I prefer to cook it in low sodium chicken stock (from base) approximately 1 cup meal to 1 1/2 cups stock. This makes a richer dish than just using water and oil or butter. 3-4 cups of meal is more than enough. (Leftoevers are welcome and can be re-purposed as polenta fries by baking slices on a a cookie sheet. ) Cook at medium / high heat so it occationally bubbles. Stir freqently to keep the mixture smooth and cook for about 45 minutes. Add water / stock as needed. Towards the end of cooking stir in freshly grated parmigian. Put the mixture in a bowl spayed lightly with oil. Let cool and flip over the mould to serve, slicing into portions.

Beef -
(I doubled this recipe. One beef cheek is ~12 oz. I braised in a large dutch oven with a lid for 3 hours @ 325F. I found with my pot the meat was too submerged in liquid. In hindsight, I would explore another very large pan/lid combination to expose the meat more an/or more aggressively reduce the liquid beforehand.)

4 tablespoons extra-virgin olive oil
4 (12-oz) beef cheeks, trimmed of excess fat
1 medium onion, finely chopped
1 medium carrot, finely chopped (x2 IMO)
1/2 celery rib, finely chopped (x2 IMO)
1/2 teaspoon unsweetened cocoa powder (x2 IMO)
2 cups red wine (preferably a dry Lambrusco or Chianti) (I used a Pinot.)
1 (28- to 32-oz) can whole tomatoes including juice, chopped (3 cups)
1 1/2 teaspoons salt
1 teaspoon black pepper

Heat 2 tablespoons oil in an ovenproof 6-quart wide heavy pot over moderately high heat until hot but not smoking. While oil is heating, pat beef cheeks dry and season with salt and pepper. Brown beef, without crowding, on all sides, about 20 minutes total, and transfer with tongs to a bowl. Pour off fat from pot, then add remaining 2 tablespoons oil and cook onion, carrot, and celery over moderately low heat, stirring occasionally, until softened, about 10 minutes.
Preheat oven to 325°F.

Stir cocoa powder into vegetable mixture, then add wine and scrape up any brown bits. Increase heat to high and boil until liquid is reduced by half, about 10 minutes.
Return cheeks (with any juices) to pot and add tomatoes with juice, salt, and pepper. Bring to a simmer, then braise, covered, in middle of oven until very tender, about 3 hours.

Cooks' note: • Beef cheeks improve in flavor if made up to 2 days ahead. Cool, uncovered, then chill, surface covered with parchment paper or wax paper and pot covered with lid. Remove any solidified fat before reheating.

http://www.epicurious.com/recipes/food/views/Braised-Beef-Cheeks-107803

World War I Victory Metals

I rediscovered two World War I Victory Metals that have been sitting in one of my "treasure chests" for years. I recall that they were handed down from my father's side of the family - found in a steamer trunk after someone passed away. I have plenty of genealogical records and just might be able to connect these metals to people, but I fear it will remain a mystery.

The WWI Victory Metal was awarded for qualifying service in the U.S. Armed Forces between April 6, 1917, and April 1, 1920.

One has 3 battle clasps:

DEFENSIVE SECTOR

ST. MIHIEL - In any engagement in European Russia after August 1, 1918, or in Siberia after August 15, 1918
(September 12-16, 1918)

MEUSE-ARGONNE - NAVY BATTLE CLASPS
(September 29 to October 10, 1918, and October 25 to November 11, 1918)

The second has 1 battle clasp:

DEFENSIVE SECTOR

-----------------------------------

http://www.foxfall.com/csm-common-wwv.htm

Lemony Chicken Saltimbocca

This one really hit the spot. We ended up making it twice in a few week span. We used whole wheat angel hair and had trouble finding fresh sage, so used dried. I'd prefer fresh herbs, but I think it worked out well.

It's yet another recipe that reminds you, simple ingredients and basic techniques are all it takes for a winning dish - another duh moment.

The magazine says 20 minute cooking. I'd leave 45 for prep and cooking.

Lemony Chicken Saltimbocca

Ingredients

    * 4  (4-ounce) chicken cutlets [I cut boneless skinless breasts into cutlets.]
    * 1/8  teaspoon  salt
    * 12  fresh sage leaves [fresh preferred, but dried works okay]
    * 2  ounces  very thinly sliced prosciutto, cut into 8 thin strips
    * 4  teaspoons  extra-virgin olive oil, divided
    * 1/3  cup  fat-free, lower-sodium chicken broth
    * 1/4  cup  fresh lemon juice [juice of one lemon]
    * 1/2  teaspoon  cornstarch
    * Lemon wedges (optional)

Preparation

1. Sprinkle the chicken evenly with salt. Place 3 sage leaves on each cutlet; wrap 2 prosciutto slices around each cutlet, securing sage leaves in place.

2. Heat a large skillet over medium heat. Add 1 tablespoon oil to pan, and swirl to coat. Add chicken to pan; cook for 2 minutes on each side or until done. Remove chicken from pan; keep warm.

3. Combine broth, lemon juice, and cornstarch in a small bowl; stir with a whisk until smooth. Add cornstarch mixture and the remaining 1 teaspoon olive oil to pan; bring to a boil, stirring constantly. Cook for 1 minute or until slightly thickened, stirring constantly with a whisk. Spoon sauce over chicken. Serve with lemon wedges, if desired.

From Cooking Light magazine.

Fancy Letter Opener: A childhood yard sale find

One summer around 1979 near South Morningside Drive, I bought an old, fancy letter opener at a yard sale. It captured my imagination - was it a decorative uniform dagger saved by a kid that was shipped off to military school? Was it a vet's keepsake stolen off a dead body or was it traded for a few bars of chocolate? I was certain that it was used to open mail over the years. I later decided it must just be a letter opener.

It's been sitting here on my desk for years and I got curious one day. A few searches later, I found it - AKA, an Italian Fascist Dagger. Is it a replica? Maybe, but I doubt it. I wonder who that vet was. I wonder who the original owner was.


WW II Italian Dress Dagger with Eagle Head 

Rare WW II Italian Dress Dagger with Eagle Head carried by Militia for National Security more commonly known as Black Shirts. Knife in scabbard measures 13 3/4". Blade measures 7 7/8"

1938 ITALIAN FASCIST DAGGER SALUTE TO HITLER

Brussels Sprouts with Bacon and Thyme

A favorite from 2009 Thanksgiving - loved it once again this Christmas.

Braising is a technique that involves browning food in oil or butter, then slowly simmering the ingredients in a moderate amount of liquid. Although typically used for meats, this cooking method is ideal for certain vegetables, such as brussels sprouts. Here, the vegetables are simmered in chicken or turkey stock so they emerge tender and tasty—a hearty dish that's ideal for the Thanksgiving feast.

Ingredients:

• 2 lb. brussels sprouts
• 5 oz. bacon, diced
• 4 shallots, finely chopped
• 2 tsp. finely chopped fresh thyme
• 1 1/4 to 1 1/3 cups chicken or turkey stock
• 2 Tbs. unsalted butter
• 3 Tbs. olive oil
• 3 tsp. salt

Directions:

Cut or pull off any dry outer leaves from the brussels sprouts. Trim away any brown spots and slice off the dry stem end. Cut the brussels sprouts into quarters. Set aside.

Heat a large sauté pan over medium heat. Cook the bacon until golden brown, about 7 minutes. Using a slotted spoon, transfer the bacon to a bowl. Pour off the fat in the pan and discard.

Return the pan to medium heat, add the shallots and thyme and cook until soft, about 5 minutes. Transfer the shallot mixture to the bowl with the bacon. Pour 1/4 cup of the stock into the pan and, using a wooden spoon, stir to scrape up the browned bits from the pan bottom. Pour the stock over the bacon mixture.

Using paper towels, wipe out the pan and place over medium-high heat. Melt the butter with the olive oil. Add the brussels sprouts and salt and stir to coat evenly. Cook until the brussels sprouts begin to brown, 3 to 4 minutes. Stir again, then cook for 3 to 4 minutes more. Stir in 1/4 cup of the stock. Continue cooking, stirring occasionally and adding more stock as needed, until the brussels sprouts are soft, about 15 minutes more. Add the bacon mixture and any remaining stock and stir to incorporate. Transfer to a warmed serving bowl and serve immediately.

Serves 8 to 10.

 

From Williams-Sonoma.

http://www.williams-sonoma.com/recipe/brussels-sprouts-with-bacon-and-thyme.html

 

Butternut Squash with Ginger and Cilantro

This has been a repeat Thanksgiving dish. Re-posted by request. From Everyday Cooking magazine.

Ingredients:

• 4 pounds butternut squash, peeled and cut into 3/4-inch cubes (about 10 cups) - I found it best to use a pairing knife, not a vegetable peeler.
• 1/4 cup vegetable oil
• 2 teaspoons ground coriander
• Salt and pepper
• 1/2 cup finely chopped crystallized ginger
• 1/2 cup cilantro leaves

Directions:

1. Preheat the oven to 450°. In a large bowl, toss the squash with the oil, coriander, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. On each of 2 large baking sheets, arrange the squash in a single layer and bake, turning occasionally, until tender and golden-brown, about 30 minutes.
2. Transfer the squash to a serving bowl and toss with the crystallized ginger and cilantro.
   
   
   

Tamale Pie

It's comfort food season. This is has been a go-to here - delicious. I think the spices could use some adjustment, perhaps add some more heat. Also the box cornbread mix is a bit sweet. Will try it from scratch next time.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 large celery stalk, chopped
• 2 garlic cloves, minced
• 1 jalapeno pepper, chopped with seeds
• 2 teaspoons kosher salt
• 1/2 teaspoon ground cumin
• 2 tablespoons chili powder
• 2 tablespoons unsweetened cocoa
• 1/2 teaspoon ground cinnamon
• 2 pounds meat-loaf mix (1 pound lean ground beef, 1/2 pound ground pork, 1/2 pound ground veal or lamb)
• 2 15-ounce cans kidney beans, drained
• 2 14 1/2-ounce cans diced tomatoes, drained
• 2 cups shredded Cheddar
• 2 8 1/2-ounce corn-bread mixes (may require 1 egg and 1 1/3 cup milk per package)

Directions

1. Heat oven to 350° F. In a medium skillet, over medium heat, heat the oil with the onion, celery, garlic, and jalapeño and cook until the vegetables are tender but not browned, about 10 minutes. Add the salt, cumin, chili powder, cocoa, and cinnamon. Add the meat and cook until well browned. Stir in the beans and tomatoes.
2. Lightly coat a 13-by-9-inch casserole or baking dish with vegetable cooking spray. Spoon the beef and beans into the casserole. Top with Cheddar. Heat oven to 375° F.
3. Prepare two 8 1/2-ounce corn-bread mixes according to the label directions; pour the batter over the cheese. Bake for 40 minutes or until the top is golden brown. 

From REAL SIMPLE magazine.
http://www.realsimple.com/food-recipes/browse-all-recipes/tamale-pie-10000000524358/index.html