Chicago style hot dogs and sea salt caramel corn

It all started with a recipe for popcorn soup.  What?  Popcorn in soup.  Not just a garnish on top, actually popcorn soup!  I decided I had to try it.  But what goes with such a thing?  I was thinking popcorn in the movies.  But inspiration came from popcorn at a baseball game.  Popcorn and a hot dog, make that a Chicago style hot dog and done.  While I was making popcorn anyway, I decided to revisit a favorite recipe for caramel corn and sprinkle it with sea salt.

The popcorn soup was well... a bit dull and not necessarily do again worthy.  Turns out popcorn really is best in popcorn form.  The relish on top is homemade pickled radish relish.  And that is do again worthy.  I had it on the soup and on the hot dog.  I'll bet I can find lots of uses for this stuff.  The soup itself was a fun experiment and it brought me to Chicago style hot dogs, which are exceptional.

Chicago Style Hot Dog

The recipes I found described it as a hot dog dragged through the garden.
Top your favorite hot dog with;
Mustard (but no ketchup)
Tomato wedges
Pickles
Relish (I made the radish relish- not the traditional choice)
Sport peppers (which our grocery store actually had and turned out to be little spicy peppers)
Sprinkled on top with celery salt (don't skip this, it makes for a distinctive taste)
The tradition that I skipped?  Poppyseed buns, which are no where to be found in La Crosse.

Sea Salt Caramel Corn

Start by popping 1/2 cup of popcorn kernels in 3 T of olive oil in a heavy bottomed pot on a medium stove.  I have tried store bought popcorn (pre-popped), microwave popcorn, and air popped popcorn.  Nothing works as good as popcorn on the stove.  Keep it covered but vented just a little to let out the steam.  Shake occasionally and wait.  Once popped spread out on a greased rimmed cookie sheet.

To make the caramel;

Heat 1/2 cup butter, 1 cup brown sugar, 1/2 t salt, and 1/4 cup light corn syrup on medium.  Stir occasionally until boiling and then constantly for 5 minutes.

Add 1/2 t vanilla and 1/4 t baking soda off heat.

Pour over the popcorn and stir.

Bake in a 250 degree oven for 45 min to an hour stirring every 15 minutes.  Each time I stirred I sprinkled with a little sea salt to taste.

The week in preview too

Sunday:  Popcorn night

Monday and Tuesday:  My chicken in the slow cooker trick!  Monday tacos and Tuesday BBQ sandwiches (with the left over radish relish).

Wednesday:  Grilled flank steak, broccoli, mashed potatoes (classic).  With a new recipe for coffee ice cream that I found.  Can't wait for that one.

Thursday:  Skillet ziti with salad and any left over ice cream.

Creamy Asparagus Soup with Parmesan Toasts. If you can't have spring outside, try it in a bowl.

Maybe it is because spring is still a hope and a dream around here, I have been craving spring vegetables.  Our first CSA box isn't scheduled to arrive until June 13th, must. make. do. until. then.  The grocery store is full of asparagus, so it must be spring somewhere... sort of like 5:00 somewhere but instead of a margarita, we get asparagus.  I started thinking asparagus, then soup, then creamy asparagus soup with a parmesan toast for dunking.  It made me think of warm days and green sprouts as I watched the snow falling outside.

This soup was good, real good.  It was just creamy enough without making you feel guilty and it was just vegetable enough to make you feel healthy.  The asparagus wasn't bitter and the peas made it a little sweet.  And I have to say the parmesan toasts were awesome.  I brushed baguette slices with butter and garlic and then topped with fresh grated parmesan.  I baked them in a 350 degree oven for about 10 minutes.  What I got was a super charged crouton, just waiting to be dipped.

Creamy Asparagus Soup

From Cooks Country

INGREDIENTS

• 2pounds asparagus, stem ends trimmed
• 3tablespoons unsalted butter
• 2small leeks, white and light green parts only, halved lengthwise and sliced thin
•  Salt and pepper
• 3 1/2cups low-sodium chicken broth
• 1/2cup frozen peas
• 2tablespoons grated Parmesan cheese
• 1/4cup heavy cream
• 1/2teaspoon lemon juice

INSTRUCTIONS

• 1. COOK TIPS Cut tips off asparagus spears and chop stalks into 1/2-inch pieces. Melt 1 1/2 tablespoons butter in Dutch oven over medium-high heat. Add asparagus tips and cook, stirring occasionally, until just tender, about 2 minutes. Set aside.
• 2. SOFTEN VEGETABLES Add remaining butter and asparagus, leeks, 1/2 teaspoon salt, and 1/8 teaspoon pepper to empty pot and cook over medium-low heat, stirring occasionally, until vegetables are softened, about 10 minutes.
• 3. SIMMER SOUP Add broth to pot and bring to boil over medium-high heat. Reduce heat to medium-low and simmer until vegetables are tender, about 5 minutes. Stir in peas and Parmesan. Puree soup in blender in 2 batches and return to pot. Stir in cream, lemon juice, and asparagus tips, and cook until heated through, about 2 minutes. Season with salt and pepper. Serve. (Soup can be refrigerated in airtight container for 2 days.)
  
  
  
  The week in preview
  Another crazy week for us!  For one thing I am starting this week with a Friday, totally throws me off.
  Friday:  Creamy asparagus soup, parmesan toasts, and pan seared cod with lemon aioli.
  Saturday:  Date Night for this lady!
  Sunday, Monday:  Chili with naan and I plan on enough for Monday too.
  Tuesday, Wednesday:  Pork carnitas with broccoli slaw (thank you Amy for the broccoli slaw suggestion)!  On Wednesday I'll make this into pulled pork sandwiches and sweet potato fries and that sour cream/lime dipping sauce that I love so much.
  
  

Lemon icebox cheesecake and the week in preview

I was looking for a classic, a new tradition to make for Easter lunch.  The way your mom always made the same mashed potatoes or green bean casserole.  I am cognicent that we are making our own traditions every year.  So I took a little time to find something I thought everyone would like and would taste like a celebration of spring.  I settled on lemon icebox cheesecake.  This is light and bursting with lemon flavor, just right for a new tradition.

This recipe is in three parts.  The lemony buttery crust.  The tart lemon curd.  The light and fluffy filling.  It all requires six hours of cooling in the "icebox".  I appreciate that because with egg hunts to watch and lunch to make it is nice to have dessert done and ready in the fridge.

The crust starts it off.
Preheat the oven to 350 degrees.
Process together;
10 lemon sandwich cookies
2 T melted butter
1 t lemon zest.

Press the mixture into a 9 inch springform pan and bake for about 10 minutes in the 350 degree oven.
Cool for at least 30 minutes before adding the filling.

While that bakes start with the curd.  This packs an intense lemon flavor.  Part will be in the filling to amp up the lemon and part on top for a decorative tart topping.

Whisk together in a saucepan;
1 large egg and another egg yolk
1/4 cup sugar
pinch salt
Stir in 2 T lemon juice
Heat over medium on the stove and stir constantly until it turns to a pudding texture.  Stirring helps avoid scrambled egg lemon curd.  If you do have this problem press it through a fine sieve.
Remove from heat and add:
1 T butter
1 T heavy cream
Refrigerate for now.

The next step is to make the filling, building even more lemon flavor.
It starts with preparing the gelatin.

Combine;
1 envelope unflavored gelatin
1/4 cup lemon juice (2 lemons)
Allow to soften for about 5 minutes and then microwave for 30 seconds to fully dissolve the gelatin.  Allow to cool.

Use a mixer to combine;
1.5 lbs cream cheese at room temperature
3/4 cup sugar
pinch salt
once well combined add the
1 1/4 cup heavy cream (I just said this tasted light!) until combined.

Add the cooled gelatin and 1/4 cup of the lemon curd.  Beat for about 3 minutes until fluffy.  Pour into the cooled crust.

Use the rest of the curd to decorate the top of the cheese cake and cool for at least 6 hours or up to three days.

This turned out just as advertised.  Very light, fluffy, and tart with multiple layers of different lemon intensity.  We all loved it.  And a new tradition is born.

Sunday:  Speaking of tradition; ham, cheesy potatoes, and broccoli.  With lemon cheesecake for dessert!
Monday:  That ham will taste great on kaiser rolls too.  Asparagus this time for the veggie.
Tuesday:  I have a feeling we will still be working on the ham, so to prevent "Ham Fatigue"... tonight will be ham AND EGGS.  Fruit on the side.
Wednesday:  Take a break from ham... chicken caesar salad with naan.

My very own Country Club Melt. "Jackpot" says my husband.

I don't exactly frequent Perkins, we usually go once a year on the way back from our annual Packer game.  But on that occasion, a Country Club Melt hits the spot.  Been outside in the cold all day?  Nothing tastes better!  I haven't made one at home, but after that Reuben last week I am in the mood for toasty sandwiches.

I started with making two turkey breasts in the slow cooker.  That way Monday night dinner is made too.  I took off the skin and brushed the breasts with olive oil.  Then I combined garlic, paprika, Italian seasoning, salt, and pepper to rub over them.  Add 1/2 cup water and cook for about 5 hours.

As for the sandwich I piled American cheese, turkey, a bit of bacon, and tomato on buttered sourdough. I toasted it on my griddle.  Added some baked french fries and my easiest veggie side (carrots, cucumber, and green pepper slices) and dinner is done!  Don't forget the 1,000 Island for dipping though, must have that.

And how close was it to the original?  Close, maybe even better... all Dave said was "Jackpot".

The week in preview and sea salt chocolate shortbread cookies

I have a new favorite on my list of cookies.  These little babies are a crumbly melt in your mouth chocolate fiesta.  So simple to make that it is almost too easy to whip up a batch.  I have really never made shortbread before, but had in mind sort of a crumbly tea biscuit.  No so!  These are closer to a chocolate truffle in flavor and texture.  The lack of eggs and sheer volume of butter makes for a whole different cookie.

As always you get what you put into it.  So I used my favorite Ghiradelli dark chocolate chips and a Cooks Illustrated favorite-Callebaut Belgian Chocolate cocoa powder.  Even Maldon sea salt flakes to top it off.  I sound like a foodie name dropper, but believe me this stuff is good.

As if I needed another reason to love these cookies the dough could be made ahead and kept in the freezer for a surprise guest or a surprise moment of peace and a good book (sigh).

Sea Salt Chocolate Shortbread Cookies
adapted from The View From Great Island
preheat oven to 325
makes two rolls of dough and about 40 cookies

2 sticks of butter
1/2 cup powdered sugar
1/2 cup cocoa
2 t vanilla
1 1/2 cup flour
1 cup chocolate chips
sea salt

Cream the butter and add the sugar and cocoa.
Add the vanilla and flour.  This will be crumbly, but should stick together with some gentle mixing.
Add the chocolate chips by hand and don't over mix.

Roll the dough into two 8 inch logs with parchment paper.
Chill in the fridge for an hour or overnight.  You could freeze at this point too.

Slice into discs, sprinkle with sea salt to taste, and bake on parchment paper for about 12 minutes.

The week in preview

Sunday and Monday:  That corned beef last week hinted at my favorite Country Club Melt at Perkins (talk about being a foodie).  So I'll make a turkey breast in the slow cooker.  I bought some sourdough bread, American cheese, and bacon.  I already have the 1,000 Island.  On Monday, Cobb Salad with turkey.
Tuesday and Wednesday:  Time to make a kids favorite.  Spaghetti and meatballs.  But I did find a recipe for ground chicken meatballs with sneaky spinach.  Don't tell them.  I am already figuring on left overs for Wednesday.
Thursday: Sage pork chops with bulgar pilaf and asparagus.
Friday:  Halibut with lemon aioli (my fancy word for lemony mayo) and snap peas.

Corned Beef Conclusions

I was moved to make a corned beef for St. Patrick's Day.  Not that I am Irish or even own a piece of green clothing, but it just seemed like the right thing to do.  But do I really like corned beef?  Debatable.  No so much the corned beef and cabbage type, but I do like a good hash and dunking a sandwich in 1,000 Island Dressing is always good.  So I decided to skip right to the good stuff.

I made the corned beef in the slow cooker.  Just set the thing in there, added the pickling spice packet, layered on potatoes and carrots and added enough water to cover the beef by about an inch.  I let it cook on low for 8 hours.

My first move was to make the reuben.  I learned a trick from Cooks Country about the sauerkraut too. Cooking it down did avoid making a soggy sandwich, but it smelled really bad.  I had to turn on the kitchen fan-bad.  Made me wonder what am I doing eating this stuff-bad.  But amazingly once it was on the sandwich it added a nice crunch and flavor.  Also who knew how to spell sauerkraut?

As for the Hash.  The first thing I learned is that it is hard to take a good picture of a Hash.  But it is easy to make!  I just chopped the beef, potatoes, and carrots from the slow cooker, now nice and cool from the fridge.  I melted some butter in a pan and tossed it all together.  Salt, pepper, and oregano to taste.  I liked adding the egg on top.  My husband created a whole new animal with ketchup and cheese and hot sauce.

Next time, although I did grow to like the sweet pickled taste of the corned beef, I think I'll do the same one-two combo with a turkey breast.  And I won't wait until next St. Patrick's Day to do it again.

The Best Reuben

INGREDIENTS

• 1cup sauerkraut, drained and rinsed (see note)
• 2tablespoons cider vinegar
• 1teaspoon brown sugar
• 8slices hearty rye bread
• 1cup Swiss cheese, shredded
• 12ounces thinly sliced corned beef (see note)
• 4tablespoons unsalted butter
• Thousand Island Dressing 

INSTRUCTIONS

• 1. Cook sauerkraut, vinegar, and sugar in large skillet over medium-high heat, stirring occasionally, until liquid evaporates, about 3 minutes. Transfer sauerkraut to bowl and wipe out skillet.
• 2. Spread dressing evenly on 1 side of each slice of bread. Layer half of cheese on 4 slices bread, then top with half of corned beef. Divide sauerkraut evenly over meat, then top with remaining corned beef and remaining cheese. Arrange remaining bread, dressing-side down, over cheese.
• 3. Melt 2 tablespoons butter in empty skillet over medium heat. Place 2 sandwiches in pan and cook until golden brown on first side, 2 to 3 minutes. Flip sandwiches and cook, covered, over medium-low heat until second side is golden brown and cheese is melted, about 2 minutes longer. Transfer to wire rack and repeat with remaining butter and sandwiches. Serve.
  
  
  
  

The week in preview and make ahead malted pancake mix

I would like to say that we have pancakes every Saturday morning around here, except we don't.  But after my pickiest of eaters declared that she wanted pancakes, this mom got to work.  Cooks Country has an intriguing recipe for pancake mix.  The recipe actually makes enough mix for at least three or four mornings with the mix frozen in between.  It all starts in the food processor.

I think pancakes are the pork tenderloin of breakfast foods.  They are just so versatile!  This one has malted milk powder in it, never would have though of that one.  It really does taste like a pan-cake and also a little like an ice cream malt.  Our favorite breakfast spot in Madison- the Original Pancake House has about 50 kind of pancakes... anything from corn meal to chocolate chip to bacon.

Once it is all blended together in the food processor and looks, as the recipe actually says, like wet sand.  We are set to go.  A few eggs and some buttermilk later we have pancakes...and more for the next few weekends.

Makes about 6 cups of mix, enough for 3 batches of 8 pancakes each

INGREDIENTS

• 2cups all-purpose flour
• 2cups cake flour
• 1cup non-fat milk powder
• 3/4cup malted milk powder (see side bar)
• 1/3cup sugar
• 2tablespoons baking powder
• 1teaspoon baking soda
• 1tablespoon salt
• 12tablespoons (1 1/2 sticks) unsalted butter, cut into 1/2 -inch pieces

INSTRUCTIONS

• Process all ingredients in food processor until no lumps remain and mixture is texture of wet sand, about 2 minutes. Freeze in airtight container for up to 2 months.
• To make 8 pancakes: Whisk 2 cups mix, 2 lightly beaten large eggs, and ½ cup buttermilk in large bowl until smooth. Pour ¼-cup portions of pancake batter onto lightly oiled large nonstick skillet or griddle and cook over medium-low heat until golden brown, about 2 minutes per side. Repeat with remaining batter as desired. Serve. (If you don’t have buttermilk, make clabbered milk by whisking ½ tablespoon white vinegar or lemon juice into ½ cup whole or low-fat milk and letting the mixture thicken for 10 minutes.)
  
  
  The week in preview
  Sunday and Monday:  I'll make a corned beef in the slow cooker for both Sunday and Monday.  I am going to skip the cabbage and go right to the good stuff, Reuben and Corned Beef Hash.
  Tuesday and Wednesday:  This time I'll make a bunch of chicken breasts on the indoor grill and serve them up as Curry Chicken Pot Pie on Tuesday and then Mexican Casserole on Wednesday.
  Thursday:  I have a favorite Cooks Country Skillet Mac and Cheese, but I think this time I'll try Alton Brown's version.  Add a salad and fresh tomato.
  Friday:  Mushroom asparagus risotto and halibut.