Cooking Good Housekeepings Kielbasa Stew

I know what you’re thinking: what kind of fool makes a stew in the middle of one of the hottest New York summers he’s ever experienced? This one, apparently. As I’ve mentioned several times in the past few weeks, we’re working off of a budget lately, so I’ve been a lot more conscious about using up everything I have on hand as far as ingredients go. Last week I happened upon Good Housekeeping’s recipe for Kielbasa Stew in my Big Blue Binder, realized I had almost everything already on hand — I only had to buy the sauerkraut and kielbasa, which was on sale — so I decided to give it a shot.

As far as preparation goes, this is a pretty simple recipe, but you’ve obviously got to have the time to get it together in the middle of the day (or morning depending on if you’re cooking on high or low). I cooked the celery, onion and caraway seeds in a pan and then threw it in the bowl with the cubed potatoes and all the other ingredients. The only change I made was using a pour of apple cider vinegar instead of apple cider because, you know, it’s the middle of summer. With all that together, I put the slow cooker on high and went back about my day.

I’ve got to say, even though I made this on a hot day and it’s a stew, this wound up being a really wonderful meal. The potatoes and chicken stock turned into this creaminess that worked so well with the kielbasa and the added sauerkraut. It all came together for a very German dish that made me think of a soup version of the kind of dog sausage you’d get while walking around NYC. My wife had the genius idea of putting some deli mustard on top, taking up another level of greatness. I will one hundred percent serve this again, though I might wait around until the temperature takes a bit of a dive. I will say, though, that a slow cooker is a great way to keep your kitchen from heating up too much.

I will also add that this was a great dish to make with my three year old helping out. She loves to stir things, so I had her do that and add in the new ingredients as I was done cutting them up. It gets an extra thumbs up for that!

Bonus Food Pics From Yummy Taco, Handsome Devil & Fiddlestix

yummy taco chicken and beef burrito

One of the more frustrating things about where we live is that there’s not a great taco place that we can run into when we have that hankering. There’s a nice Mexican place, but it’s sit-down and sometimes I want to just call in a bag of tacos and have my wife pick them up on her way home from work. So, we got pretty excited when we were leaving Target one day and saw a new place called Yummy Taco opening up soon. Well, the other weekend it was actually in business, we gave it a shot and all had pretty delightful food. Above you can see the chicken and beef burrito I had which was more of a giant taco, but who’s counting? I will say that this is a rather interesting establishment because everything about it screams “Chinese food place” from the decorations and staff to the picture menu above the ordering station. But, none of that matters when you realize they’re making their own tortillas on the spot and making killer food. It’s still not super close, but it’s nice to know there’s a solid taco joint nearby we can hit up while running errands.

handsome devil bbq

About a month ago, my inlaws came into town and watched our daughter while my wife and I went out for a nice Italian dinner around Valentine’s Day. Meanwhile, they discovered a new barbecue joint we didn’t even know about called Handsome Devil that’s actually above an ice skating rink (that we also didn’t know about). We’ve actually got a lot of solid BBQ joints nearby, but I think this one will be tops on our list. Brothers has been so-so and Johnny D’s is a bit far away for more of a casual dinner, so Handsome Devil takes the top spot. I had the ribs and pulled pork along with some mac and cheese and onion rings, all of which were delightful. Plus, they’ve got a variety of local beers on tap which I always appreciate.

fiddlestix bangers and mash

And finally, I have to sing the praises of Fiddlestix once again. The above photo comes from their St. Patrick’s Day menu which, as always, was some of the best Irish food I’ve ever had. This is the bangers and mash which was so good I wish I could have it every day. The mashed potatoes had a healthy, but not overpowering dose of horseradish which made for a delightful side. Looking at this picture is actually making me hungry.

Cooking Closet Cooking’s Fully Loaded Hasselback Potatoes

From the age of 16 until I moved out to New York to start working for Wizard, I worked in a bagel shop in my home town of Toledo, Ohio called The Bagel Place, but everyone called it Barry’s Bagels. In addition to the circular bread delights so popular out here in New York, they also served sandwiches, soup, a variety of offerings on the salad bar and baked potatoes. Depending on what position you were working on a particular day, you were either making these things in the back, preparing them for customers up front or throwing away the remnants in the bussing room.

One of the unexpected treats of working there (at least for the first few years) was a pretty solid list of free food you can have on break. While I wasn’t overly familiar with baked potatoes before that, I became quite adept at creating a variety of options for customer and myself. What do you expect from a bunch of kids with access to a ton of food who get tired of eating the same thing over and over again?

This is a long winded way of saying that, when I saw a recipe on Closet Cooking for something called Fully Loaded Hasselback Potatoes, I was intrigued, especially because that super starchy part of my life mostly came to an end when I moved east as  a young man. The basic idea of the Hasselback is you thinly slice a potato about 4/5 of the way down the tuber, top them with garlic and butter and bake them. Before they’re done, you pull them out, sprinkle with cheese and bacon, pop back in and then serve with sour cream and chives.

I’ve actually cooked these a few times now and have tried a few different variations. The first time, I didn’t cut the slices thin enough, which meant they didn’t cook evenly. I also melted the butter and poured them over the potato before baking. The second time I went thinner which made for more evenly cooked tuber slices. I think I also mistakenly put the cheese on before baking which wasn’t the worst mistake in the world, but it definitely changed the flavor of the cheddar.

You could really do a lot with this basic recipe. At the Bagel Place, we sold broccoli and cauliflower potatoes as well as steak tips and gravy. Those are just two possibilities that could easily translate into the Hasselback format. And, if you think a potato isn’t quite meal-worthy, I’d challenge that assumption. One giant potato topped with cheese, bacon, chives and sour cream all cut up makes for a very hardy meal. Give it a whirl!

Bonus Food Pic: King’s Meatloaf Sandwich

king's meatloaf sandwichThis photo’s from about a month ago, but I’ve far from forgotten about this wonderful Meatloaf Sandwich from King’s Pommes Frites. After writing about the burger I’d had there, I actually went out that day with my daughter, hit up the farmer’s market and decided to stop in at King’s and see what they had for the special. The idea of a meatloaf sandwich was super intriguing so I went with it and some olive sauce for the fries (my favorite one there).

I’ve had meatloaf sandwiches before, but the stroke of genius with this one was actually the condiment. Instead of going with the more obvious ketchup, they put mayonnaise on the sandwich which added a creamy, tang that made the juicy meat loaf jam really well with the cheese. Another excellent pairing from King’s!

 

Bonus Food Pics: Cranky Carol’s Fries & Cheesesteak From Slack’s Hoagies

slacks hoagies cranky fries A few weekends back my wife, daughter and I made our way to Pennsylvania to meet up with some friends and visit the Sesame Street theme park Sesame Place (hear more about it on my most recent podcast if you’re interested). The first night we got Qdoba for dinner, but after two full days in the park and being relatively close to Philadelphia, we were hoping to get cheesesteaks. Of course, the problem with traveling is that you have no idea how good anything around you is or where to even look. Fortuitously, when we got back to our hotel that evening, there was a menu waiting from a place called Slack’s Hoagies. Not only did they have cheesesteaks, but also delivered. Perfect!

slacks hoagies cheesesteak

My wife and I each went with a cheesesteak as well as the Cranky Carol Fries where had a good deal of pepper and maybe a few other spices to bring the heat. Everything tasted great, though I will say that this was not the best Philly Cheesesteak I’ve ever had. Still, after a long day of walking around, waiting in lines and dodging excited kids, it was nice to sit down with a hot, cheesy sandwich, some fries and enjoy a meal I didn’t have to make myself.

Walt Disney World Bonus Food Pics: New York Strip & Shrimp Combo At Big River Grille

Hi folks, it seems I’m apologizing more and more for my lack of posting these days. I apologize for that. Things were crazy work-wise two weeks ago as I was doing my best to get all my work done before heading on vacation and then spent last week computer-less at Walt Disney World with my wife, daughter and parents. I’m back in action now, though and have plenty of food pictures to show off from our vacation! My dad and wife did a fantastic job figuring out the whole trip while also mapping out the restaurants. We went with the Disney Dining Plan, which gives each person in your party one snack, one counter service meal (basically any place where you’re not being served by a waiter) and one sit down meal per day. It worked out really well for us and I recommend giving the plan a look if you’re even remotely interested. In addition to having a lot of different options, we really enjoyed the break that a sit down meal gave us from all the park hopping.

steak and shrimp at big river grille

Our first meal was at a place called Big River Grille & Brewing Works on the Disney BoardWalk which was right across from our hotel room at the Beach Club. As it turned out, our flight from New York was right on time and without complication, but my parents wound up having to sit on the runway pre-takeoff for 90 minutes. As you can imagine, they were looking forward to getting some food and a drink, so Big River — which had been planned out months in advance — became an even better choice thanks to its proximity to our hotel and availability of beers brewed in house and a healthy list of cocktails.

The beauty of the Dining Plan is that you can choose anything on the menu from the cheapest to the most expensive offering and it all costs the same (though it doesn’t include alcoholic beverages, just FYI). With a healthy appetite, most of us ordered the New York Strip & Shrimp Combo which is described on the menu as “Grilled 8oz. New York strip with large scampi-style shrimp, served with garlic mashed potatoes and vegetables.” I also went with a couple of the Steamboat Pale Ales which had that bitterness that all pale ales are known for, but didn’t pack that real soul-punch that some of the more intense ones feature.

I’m not the biggest fan of shrimp, in fact I tend to avoid the tiny sea bugs most of the time, but figured I’d give them a shot and they were pretty good. I’m just not a big fan of that flavor/texture combination though I guess as I’m still not won over. The steak was also great, but not the best I’ve had. I think what I actually liked best about the meal was the garlic mashed potatoes, but then again, I’m a sucker for mashed taters. As far as I’m concerned, you can’t go wrong with a nice steak and some beers on a warm Florida day after doing some hefty traveling.

Stay tuned here for more Disney food posts. If you’re more interested in our trip, keep an eye on Pop Poppa where I’ll be catching up on Photo Diary posts and also posting the latest episode of The Pop Poppa Nap Cast which will be all Disney!

Belated Bonus Food Pic: Fiddlestix’s Irish Lunch

fiddlestix st patricks day

I can’t believe this picture is almost a month old at this point. Sorry about the lack of posts the past few weeks, hoping to get back on the horse. Anyway, even though I had this fantastic plate of Fiddlestix food on St. Patrick’s Day, I can still remember how fantastic it was. If memory serves you’ve got corned beef, braised cabbage, mashed potatoes (possibly with horseradish?) and Irish soda bread that was quickly cooked or warmed on the stove. I can’t remember exactly how it was prepared, but there was something special about the corn beef. Maybe it had Guinness involved? I think that might have been it. Anyway, this is what I think of when I think of amazing corned beef. I’d love to see this meal on the regular menu which is made all the better by that delightfully crisp soda bread!

Cooking Giada De Laurentiis’ Tomato Vegetable Casserole

In addition to mixing up our protein intake when coming up with a weekly menu, I like to usually throw in a vegetarian meal. I came across Giada De Laurentiis’s Tomato Vegetable Casserole and liked it because it’s pretty simple but also involves one of my favorite aspects of cooking: prep. Since this recipe includes potato, yam, tomato, bell pepper, carrots, onion and zucchini, I got to spend a good deal of time with my knife and cutting board chopping veggies up into slices and tiny cubes.

Once you’ve got that done, you’re basically done making dinner. All you need to do then is arrange the veggies in the order suggested — like a lasagna — cover with bread crumbs (I had panko on hand) and pop into a 400 degree oven for 40 minutes. When your cook time is done you’re left with a sweet and somewhat tangy vegetable dish that balances the candylike yams with the  tomatoes. You could probably really mix things up when it comes to the actual vegetables included in this dish and I can only imagine how much better it would taste with super fresh ingredients all around. I’m looking forward to the farmer’s market kicking back up so I can try this with yams, carrots and potatoes fresh from the ground and maybe some heirloom tomatoes. Just thinking about that is making my mouth water.

I Had One Of The Best Meals Of My Life At Barnaby’s In New Paltz

barnabys

Hudson Valley Restaurant Week is a wonderful event held in and around the area I live in in New York where all participating restaurants offer a set menu for lunch and/or dinner with three or four options for a three course meal. While looking around for things to do last weekend while my parents visited and coming up with zero events, I stumbled upon the fact that we were right in the middle of Restaurant Week again. I did some looking around and saw that  a place in New Paltz called Barnaby’s Steakhouse was on the list and happened to be offering a pretty impressive line-up of appetizers, entrees and desserts for the $20.95 price tag. I scoped out a few other places, but decided on Barnaby’s not only because we’d never been there before, but also because it seemed like the most bang for the bucks. We headed up there on Saturday for a late lunch and man, was it a wonderful experience.

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I started off with the the Lobster Bisque partially because it sounded like the most intriguing of the appetizers on the list, but also because I figured it was the best value. The bisque itself had that wonderful richness that you get from the best bisques, but it also had a cream swirled throughout as a sweet corn and tarragon relish that really added a depth of flavor that made me want to dive into a vat of this and eat my way out.

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We all wound up going for the Grilled Petit Filet Mignon Steak for our entrees that came topped with “a crust of Gorgonzola cheese & herbed horseradish” that also came with mashed potatoes and creamed spinach. The steak came perfectly cooked to medium and I probably could have cut through it with a fork. The gorgonzola and horseradish topping was a nice touch that didn’t overwhelm the solid flavors of the steak. The potatoes were good, clearly made in house and creamy, though I always compare these things with the ones my mom makes and they don’t hold up. I wasn’t into the creamed spinach, but that’s okay, I was already pretty full at this point. Of course, it wasn’t over yet. 

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I went with the Creme Brulee for desert and kind of regret it, not because it wasn’t good, but because I wound up being uncomfortably full the rest of the day. Also, even though I figured I wouldn’t worry about calories after eating such rich food, I did add everything up as best I could and was shocked at how many calories this dish added to the meal. If my rough calculations are correct it’s actually more calories than the steak! Anyway, the caramelized sugar was perfectly done and the creme was super nice and creamy.

I’m not that best at comparing meals in my head. If I like one, I remember liking it, but it doesn’t enter a ranking system or anything like that. But, I can tell when a meal really rockets past all the other ones and this was definitely one of those experiences. Aside from the one time I went to Peter Luger’s, I think this might be the best steak I’ve ever had in New York. It’s probably up there with the best steak experiences ever. Plus, it was all the better because I was with my family AND it was my mom’s first time eating a steak after years and years of being a vegetarian. There’s a lot of reasons she’s moving away from that, but I think the high quality of the food at Barnaby’s helped kickstart the process even more!

Cooking Smitten Kitchen’s Gnocchi & Tomato Sauce

I’ve made gnocchi before and really liked the results, even though it can be a somewhat time consuming process. So, when I saw what looked like an even easier recipe on Smitten Kitchen’s website called Gnocchi & Tomato Broth, I was game. In addition to the difference in taste, I was also interested in noting the difference between this recipe and the previous one I worked off of. For one thing, it makes a lot less gnocchi which is good for me because I had a rough time trying to thaw out the dough I had frozen. You also prep the potato portion of the dish differently, instead of boiling them, you poke a bunch of holes in your potatoes and throw them in the oven, which I think it actually a lot simpler.

While the potatoes baked, I got to work on the sauce. You’ll note I said “sauce” instead of “broth” because instead of straining everything out like the recipe suggests, I took to it with a hand blender and made myself more of a sauce. Why? Well, it’s been cold and I wanted something thicker. If I made this in warmer months, though, I’d try the broth method to see how that works.

Once the sauce was done, I went back to making the gnocchi dough which involved mixing the ingredients up in our Kitchenaide. From there, I divided up the dough, rolled out some lines and chopped them up with my dough cutter/scooper. While working on this part, I set a pot of water on the stove to boil. When I was done with the dough pieces and the water was boiling, I started dropping them in and waiting for them to rise.

Again, the process can be somewhat laborious and time consuming, but there are days when all I want to do is go into the kitchen and not come out for a few hours with something really good and even a little primal that I made with my hands. This gave me that feeling without taking up too much of the day, so I’m adding it to the greatest hits.