Detroit Eats

Musings of A Detroit Based Food Fanatic

Posts Tagged ‘Detroit eats

Memories of my Father/The Secret Berry Patch/making Black Raspberry Jelly

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      Although I live in Michigan I did not grow up here. I did, in fact, grow up in the garden state (New Jersey).  While the state gets a bad rap due to it’s proximity to New York city and the urban sprawl and development that has left almost the entire state a suburb of NYC most would be surprised that, forty yeas ago, most of the state was considered rural. It was during this time that my Father bought our house in Montvale, New Jersey. In the woods sandwiched between 2 apple orchards we watched as our house was built. The only businesses for several miles were an antiquated gas station, a diner and a Dairy Queen (still there today in it’s original building). When we finally moved in it was the culmination of my fathers dream. For a guy that grew up in the city my father now had a house in  the country.

     We always had a garden. We grew corn,cucumber,watermelon etc.. in addition to the apples we picked in the neighboring orchards. I don’t recall exactly how but my father also found a rather large Blackberry patch in the woods. Each summer he would put on his berry picking clothes (thick denim jacket and a straw hat) and go off into the woods only to return several hours hours later bringing several quarts of big,fat and perfectly ripe berries. When I got older I would join my Father on theses expeditions. We would eat them with fresh cream and sugar. What we didn’t eat we would set out by the road on a table to share with the neighbors.

     The woods and orchards of my youth are all gone now, victims of alleged progress. The land became more valuable for corporate headquarters and urban subdivisions but the memories are still vivid to me.

     A couple of years ago I discovered a wild black berry bush growing in my back yard here in Detroit, courtesy of the birds I suspect. It was a welcome addition to the wild herbs that also grow here at the house. This year I found myself with a bumper crop of berries and picked then diligently each day or two until the crop ran out. To my surprise I ended up with about a gallon bag of berries. I decided to use this years crop to make blackberry jelly.

     Nothing could be more simple to make than fruit syrup. Jam and Jelly are equally achievable. Some of the important points I can bring to light are to make sure everything is sterile. This just means boiling your jars,utensils etc…. Another is to strain (through cheesecloth) the solids and seeds that are especially prevalent in wild berries. Strain twice if you need to!!

      I’m including a basic recipe here but with just the  basic ingredients ( berries, sugar, water, a little lemon juice and pectin) I was able to make 7 1/2 pint jars of jelly.

 

making syrup

Blackberry Jelly

Ingredients:

10 cups fresh blackberries
1 (1 3/4 ounce) package dry pectin
5 cups granulated sugar

Water to cover

1/4 cup fresh lemon juice


Preparation:

Wash berries and put in a non reactive pan ( stainless steel/no aluminum), add sugar and enough water to cover

Stirring constantly, bring to a rolling boil and boil 1 minute (a rolling boil can not be stirred down). Remove  from heat.

Strain though cheese cloth and a fine sieve.

Wisk in pectin and lemon juice.

Skim off bubbles. Ladle jelly into hot, sterilized containers, one at a time. Fill to within 1/8 inch of top. Wipe rim of jar or glass with a clean damp cloth.

Refrigerate until ready to use. Jelly should keep for a couple  of months.

 

There are a number of circumstances that affect whether or how well your jelly sets:

Never EVER double a jelly or jam recipe. For some reason, this effects the setting.

If your jam does not set, chances are it contains too little pectin.

An imbalance between the pectin and the acid in your jelly. Adding a little lemon juice helps the pectin, and also helps create an environment hostile to bacteria.

High humidity in the kitchen can cause problems with jam and jelly.

Finally, you can defeat the whole purpose of adding pectin if you boil the mixture too long — overcooking causes the pectin to break down and lose its thickening capacity.

This is a refrigerate jelly and not a preserve. It needs to be refrigerated.I am not using canning techniques in this recipe!

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Written by Ed Schenk

August 9, 2013 at 10:17 am

Cooking my way through the Deep Freeze

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     It’s been quite some time since I last posted on this blog. I am hoping that the kind readers who read my posts in the past will forgive me and participate again. By participate I mean not only read what I’ve written but respond with comments. It‘s those comments that validate my efforts and let me know that I have something to say.

On to business…..

     Having been though the warmest recorded winter/year in Michigan it was only a matter of time before Mother Nature said “Don’t get used to it”. This past week we got the message when the temperature plunged to around zero and I decided it was time to get the wood burning stove fired up. When I bought my house years ago it was one of the feature that came with the addition on the back of the house. The down side is that when it get on the cold side in winter we need to burn wood to keep the house warm. I remember one winter where the temperature stayed below zero for a month and I kept the fire going continuously the entire time.

      What does this have to do with food you ask? Hang with me…

     One winter our stove (gas) needed to be replaced and rather than rely on takeout while replacing it I got asked myself “What if I tried cooking in the fireplace?”. So I marinated some boneless skinless chicken breasts, dragged out the cast iron skillet,set it on the fire logs and,low and behold, I cooked up some awesome chicken breasts. I mean I was truly impressed/inspired! Since then I’ve cooked chicken breast,pork chops and roasted fish (mahi mahi). I‘ve also done the accompaniments (potatoes,vegetables etc…) and everything I‘ve done has turned out well. The food took on a luscious,smoky taste. Recently I got extra ambitious and decided to try a whole chicken. As with everything else I have cooked in the stove the trick is to keep it from burning. This requires almost constant attention as there are a lot of variables when working over an open flame and in the wood burning oven.

     I began by spatchcocking the chicken. While this sounds like it could be complicated what it means is to remove the backbone of the chicken for roasting. I just uses a pair of kitchen shears and cut it out.

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     The next step, and a very important one, was to brine the chicken. Brining give you and incredibly moist and flavorful bird. My brine is just salt and sugar (although you can add spices for flavor as well) my recipe is:

1/2 gallon cold water
1/2 cup kosher salt
1/4 cup sugar

     I brought the ingredients to a boil and allowed it to cool completely. You could do this the night before and just leave it on the back of the stove (covered).

     I then marinated the chicken in the brine for 3-4 hours (refrigerated). After which I towel dried it and sprinkled it with a mix of salt (little), cumin and black pepper.

     Not to miss a step but I had already gotten my fire going a couple of hours before to make sure it was good and hot. I then placed my chicken in the cast iron skillet and set it in the oven,making sure it was close to the flame, but not directly on it. I then closed the doors and let the magic happen!

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     Not wanting to oversimplify the process it bears saying that I checked it every 5-10 minute making sure it wasn’t burning and that it sat level on a log. I also added white wine and water to create pan juice to baste with and control the heat under the bird. Constant shifting and turning were part of the drill. I also used my thermometer (calibrated) to make sure when my chicken was done. One and a half hours later I had a bird that any chef would be envious of. I mean when you go to that 4 star restaurant and they have  roast chicken on the menu ($25.00 and up),this is what you get (although maybe not as good).

     For those of you who say “I can’t do that!” you can still brine your bird. You can maybe try it on the grill outside when the weather gets warmer. the important part is to have fun with the experience! I know not everyone has the equipment to take this on but cooking is an adventure and the journey is what make the experience memorable.

Written by Ed Schenk

February 5, 2013 at 5:46 pm

Posted in BBQ, Chicken, chicken, Entertainment, Recipe

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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.

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

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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.

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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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     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.

 

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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!!

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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

    Happy Fourth of July!!Cedar Planked Salmon,Grilled Corn and Dilled Redskin Potato Salad

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         Thanks for Checking in! I am still working in Grand Rapids and, as I love to do, explored the local food scene. I found a Vietnamese bakery that serves up a respectable Bahn Mi Sandwich and something call a snowball ( Chicken Vegetable and egg steamed inside a bread dough). Most recently there was an Indian grocery nearby that had Potato and Pea Samosas that were outstanding. The balance between the potato, curry and lime  was beyond description. I know they were not made there but someone is making  an excellent product. I had 4.

         On July 4, 2010 I returned to my home in Eastpointe for a few days of Rest & Revival. Due to my late arrival my wife and I had an impromptu feast featuring some Ribeye steak, Hebrew National Hot Dogs,Grilled Romaine ( with Maytag Blue) and sautéed grape tomato with fresh basil and Olive oil. The evening finished with a very pleasant fireworks display supplied by several of our neighbors.fireworks a

          “Today is the actual Grilling Day/Holiday for me. As much as I enjoy my steak and salad the call was put out for salmon! Up to the challenge I came up with a menu. Salmon(Cedar planked) , Dilled Redskin Potato Salad and Grilled Corn.

             Cedar (or planked) Salmon is a method acquired from the native Americans who attached there fish to a wood plank before placing them near the fire to cook.  For the Salmon I was fortunate in having Cedar planks in house. They were a foodie gift and I look forward to every opportunity to use them. I have some Maple syrup and will rub my salmon down with it before placing it on the grill. salmon cedar 2

         For the grilled corn I know there are several schools of thought. One involves soaking the husk (and corn) and putting it on the grill. To me, this only steams it! Grilled corn, to me, is fresh corn rubbed with butter and spice and thrown directly on the grill until slightly charred. I like chili powder and cumin.grilled corn

        To finish the menu I like Dilled Potato Salad. The potatoes are Michigan new potatoes. The dill grows wild around my house ( I love to forage!). I also have oregano, basil, rosemary and mint that grow wild around my house.fresh dill

    Written by Ed Schenk

    July 7, 2010 at 9:30 pm

    No… I haven’t gotten lost!!!/ Rib eye Steak with Grilled Romaine

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          In my last post I alluded to my new position.I wanted bring you up to date with my current status. I am currently in Grand Rapids Michigan. I am living on-site and ( doing what I do) creating/implementing first rate dining services programs. I do return to my house in Detroit weekly.

            For the last 2 weeks I have enjoyed the  Downtown Blues Festival in Grand Rapids Little Ed was the first week and Duke Robilard  appeared last week. This week it was Janiva Magness.

    janiva magness

         Last week we had our first Al Fresco Dining  event and it went very well. We had literally twice our usual number participants joined us.We will be doing this weekly as long as the weather allows. Our resident  love what we are doing!! We have a wonderful Chef Manager who has a great relationship with our residents.

          I am taking a day off but wanted to stay in  touch

         Michigan has great small cities. Lansing, Ann Arbor, Flint and Grand Rapids  each host an  variety of cultural  events.

     

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    My favorite meals lately has been steak with grilled romaine lettuce. I top the lettuce with an herb vinaigrette ( herbs from my garden) and Maytag Blue Cheese, as well as marinating the steak in fresh  herbs from my garden. I am fortunate to have a butcher shop in my neighborhood and they will cut steaks to my specifications.  I prefer to have my steaks cut to about 2 # and grill/roast when cooking.

     

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    The Romaine lettuce I drizzle with the vinaigrette after I have topped it with the cheese  and slice the steak thin.

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      The results are spectacular!!!

    Written by Ed Schenk

    June 26, 2010 at 8:48 am