Detroit Eats

Musings of A Detroit Based Food Fanatic

Archive for the ‘Just messing araoun in the kitchen’ Category

Just Poking around in my Yard

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      It’s been quite some time since I have last posted. Not much has changed in my life. I still work too hard, too long and too much. I am not sure if it is a blessing or a curse but it sustains me.

     I have always considered myself a “casual” gardener. To me this means that I plant it, if it grows great, if it doesn’t no biggie.

     I decided to take a walk in the yard this morning as a measure of relaxation.Just to see what was growing. I was pleasantly surprised.

     Years ago, when I first moved into my house, I planted oregano. Now 20 years later It still grows!! I use it in marinades for steak and chicken. The neighbors must think I am crazy as they watch me pick what some have described as “lawn clippings”. If they only new!!!

oregano

I love fresh dill in the spring. It is mandatory for my new potato salad. I was happy to find that it still grows,wild, all around my yard.

dill

Something I can’t take credit for is the mint that grows in the yard it was here when I moved in.

mint

Last, but not least, I got a gift this year (courtesy of the birds I think). A wild raspberry bush popped up this year along the fence line. I am planning on making good use of these.

raspberry 2

I found all of this in my tiny (yes tiny ) yard. Take a walk let me know what is growing in your yard!

Written by Ed Schenk

July 1, 2011 at 11:11 am

Meatless Fridays #7 Vegetarian Taco Salad

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vEGETARIAN TACO SALAD 2

     Welcome Back to Meatless Fridays. The more I do these posts the more challenging it becomes. For today’s effort I had a taste for something South of the Border. I have always loved a Taco Salad but wondered if I could get all the depth of flavor without the meat. I believe I came up with a very satisfying answer.

     I began by making the shell. I heated a pan of vegetable oil to 350 degrees and dropped a flour tortilla in. I then used a big ladle and pushed it down. The tortilla curled around the ladle to make my bowl. When it had crisped I carefully turned it over with a pair tongs to complete the crisping process. I then drained my shell on a paper towel and let it cool.

VEGEATRIAN TACO SALAD       I though about the flavors I wanted in my Taco Salad. Beans,Tomato, Avocado and Corn all came to mind. Rather than just toss the ingredients together I decided to deconstruct the Taco Salad. I took a ring mold and began layering. First Beans,than Corn,more beans,Avocado and finally  Tomato and Cilantro salad.

     I must confess I was very pleases with the results. As with all great dished every element on the plate comes together and just pops in your mouth.

Vegetarian Taco Salad (for 1)

 

  • One large onion finely chopped
  • 2 teaspoons chopped garlic
  • 1 can Cooked Black Turtle beans (drained and rinsed)
  • Cumin to taste
  • 1 teaspoon Chili Powder
  • Kosher salt
  • 1 Can whole kernel corn
  • 1  ripe Avocado
  • 1 Ripe tomato
  • Juice of 1 lemon or lime
  • Olive oil
  • 1 Flour Tortilla
  • Vegetable oil for frying
Sauté 1/2 the onion with the garlic until translucent. Add the Black beans and cumin to suit your taste and toss until the beans are warm.  Season with Kosher salt. Remove and mash slightly.

Drain the corn and toss in a pan with the chili powder. Season with salt to taste.

Dice the Avocado and toss with the remaining onion and 1/2 the lemon juice. Add some Olive oil to carry the flavor.

Make a quick tomato salad using diced tomato, chopped Cilantro, Olive oil and the remaining Lemon Juice.

Fry the flour tortilla in vegetable oil using a ladle ( or other implement) to hold the center of the tortilla in the oil creating a bowl. When it begins to crisp gently turn it over to complete the frying process.

     While I took the time to make a tower this really isn’t necessary. Put a scoop of your Black beans in the bowl and top with the corn, Guacamole and Tomato and enjoy.

Hasta Luego!!

Lamb Shanks in Red Wine

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      With as much snow as we have had here in Michigan I felt the need to step up my hearty meal intake. When the temperature take a dive I like to help keep the house pleasant and warm by preparing a lot of stewed or braised foods. One of my favorites is braised lamb shanks. I try to purchase them when they are on sale and save them for the proper occasion.Lamb ( and beef or Pork ) Shanks have a tremendous amount of gelatin. This makes any preparation with them extra special.

Having dug out of the storm earlier this week I was surprised when I  came back from the store in clear weather only to find the car covered by 2 inches of snow not 10 minutes later.

 

P1010163

After this I came to the conclusion that this would be a perfect day for the lamb shank I had.

  Your basic stew relies on the protein and the aromatic vegetables ( Onion,Carrot and Celery). In this version I replace the celery with fennel for a spicy twist. I also add a gremolata towards the end of the cooking process which brings a freshness to the preparation. A gremolata, traditionally, is a combination of fresh herbs, lemon rind,garlic and parley. For this preparation I used the fennel fronds to replace the parsley and orange rind to replace the lemon giving this braise a fresh and exciting taste.

As with all Stew/Braises low an slow is the rule!!

image

Braised Lamb Shanks in Red Wine with a Fennel and Orange Gremolata

For 2

For Lamb

    2 Lamb Shanks
    1 Cup Onion Rough Chopped
    1/2 cup Fennel Bulb Chopped
    1/2 cup Carrot Chopped
    1/2 cup Flour
    1 cup red wine
    oil
    • Dredge Lamb Shanks in flour and sear in a hot pan with oil

    • remove lamb an saute vegetable until translucent

    • Return lamb to the pan, add red wine, cover and simmer until tender.

    Gremolata

    Ingredients:
    • Zest of one large orange
    • 1 lg. or 2 sm. cloves garlic; crushed
    • 2 Tbsp. finely chopped fennel fronds
    • 1 tsp. olive oil
    • 1/2 tsp. salt
    • 1/4 tsp. ground black pepper

    Stir in  Gremolata and return pan to oven. Continue to cook for 30 minutes.

    Bon Apetit!

    Written by Ed Schenk

    February 11, 2011 at 9:59 am