EXTREME CHEESESTEAKS

I admit I have not tried these yet, but when Olivia made them I heard all about them and how good they turned out, so I am anxious to give them a try.  She saw a similar recipe on Food Network and decided to make a few changes and make the recipe her own.  I especially like the inclusion of both horseradish sauce and au jus.  I like both when it comes to a cheese steak sandwich.  These tasty sandwiches will make a great addition to your spring and summer menu lineup!
-Nanette

EXTREME CHEESESTEAKS

Ingredients

1 tablespoon plus 2 teaspoons vegetable oil
2 8-ounce thin cut sirloin steaks, at room temperature
Granulated garlic, to taste
Kosher salt and freshly ground pepper
3/4 cup ricotta cheese
1/2 cup shredded white cheddar cheese (about 2 ounces)
1/2 cup shredded provolone cheese (about 2 ounces)
1 large onion, halved and sliced
4 fresh crusty sub rolls, hinged
Horseradish Sauce (see below)
Au Jus Sauce (see below)Directions

Begin making Au Jus sauce at the bottom of the recipe first, so it has time to reduce.

Preheat oven to 350 degrees.

Heat 2 teaspoons vegetable oil in a cast-iron skillet over high heat until very hot. Season both sides of the steaks with granulated garlic, salt and pepper. Reduce the heat to medium high and sear the steaks until well browned, about 2 minutes per side for medium-rare to medium doneness. Remove from the skillet and loosely cover with foil. Meanwhile, mix the ricotta, cheddar and provolone in a bowl.

Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium heat. Add the onion and season with salt and pepper; cook, stirring, until the onion is soft, about 10 minutes. Transfer to a bowl.

Thinly slice the steaks against the grain.  Place the four slit sub rolls on a lined baking sheet.  Equally divide the steak amongst the four rolls.  Place the sautéed onions overtop of the steaks.  Divide the cheese mixture over the tops of the sandwiches.  Place the baking sheet in the oven until the cheese mixture is melted and gooey.  

Horseradish Sauce:
1/3 cup sour cream
2 tablespoons mayonaise
1 tablespoon horseradish (more to taste)
pinch of salt

Mix all horseradish sauce ingredients together in a bowl.  Serve with the sandwiches.

Au Jus:
1 8 oz. can beef broth
3 beef bouillon cubes
1 tablespoon minced garlic
3 shots worchestire sauce

Mix all Au Jus ingredients together in a small sauce pan.  Slowly simmer over medium or medium-high heat until reduced by half.  Serve warm with the sandwiches.

ROOT BEER FLOAT CAKE

ROOT BEER FLOAT CAKE

This recipe is another one we saw demonstrated at the recent Das Essenhaus cooking show in Middlebury, IN.  I was absolutely astounded to find the the Dream Whip/root beer "frosting" you make for it tastes EXACTLY like the foam on a root beer float.

I don't know about you, but nicer weather makes me long for a trip to a good hot dog stand were you can get a great chili dog and perhaps top it off with a root beer float.  If the weather isn't quite there yet to accomplish this, try making the root beer float cake.  I think you will find it a moist and delicious alternative.

Sleet and snow are still making an occasional appearance here, but Olivia has planted her potatoes and other cool weather crops such as lettuce and peas can't be far behind.  Warm weather food will soon be here. Bring it on!

- Nanette

Ingredients

• 1 package white cake mix (regular size)
• 1 3/4 cup of root beer divided
• 1/4 cup canola oil
• 2 eggs
• 1 envelope whipped topping mix (Dream Whip)

Directions

• In a large bowl, combine cake mix, 1-1/4 cups root beer, oil and eggs. Beat on low speed for 2 minutes or stir by hand for 3 minutes.
• Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
• In a small bowl, combine the whipped topping mix and remaining root beer. Beat until soft peaks form. Frost cake. Store in the refrigerator. Yield: 12-15 servings.

White cake mix and a box of Dream Whip.

It may not look good when the cake is mixed, but it will taste good!

The unfrosted and unadorned cake.

Making the "float foam" frosting!

The finished product!

Wash it down with root beer--of course!

Pulled Pork Tamale Pot Pie

Pulled Pork With Two Chiles Tamale Pot Pie
Olivia never met a recipe she couldn't tweak.  Same holds true for this wonderful creation from Rachael Ray.  If you like a dish with a nice blend of flavors that really complement one another, this is for you.  Olivia varied the use of chiles and cheese.  Try it and I'm sure you won't  be disappointed.

Spring is definitely in the air and we are beginning to plan for trips to the nurseries, planting garden crops, and looking forward to eating really fresh food again.  We will be sharing more of the journey as we move toward summer's bounty!  Stay tuned!
-Nanette

Original Recipe:

Pulled Pork with Two Chiles Tamale Pot Pie

Recipe by  Rachael Ray

Ingredients
8 guajillo dried peppers
1 quart chicken stock, homemade or store-bought
1 can chipotle in adobo sauce
1 tablespoon fresh or 1 teaspoon dried oregano
1 1/2 teaspoon ground coriander (half a palmful)
1/2 teaspoon ground cinnamon
One 3-pound boneless pork butt (shoulder), trimmed weight
Kosher salt and freshly ground black pepper
EVOO
1 large onion, finely chopped
4 cloves garlic, finely chopped
1 1/2 cups whole milk
1 1/2 cups fine to medium ground cornmeal
1 teaspoon fennel pollen or ground fennel
3 tablespoons butter
1 1/2 cups grated sharp Cheddar or hot pepper Cheddar

Directions
Heat the dried peppers in a pot. Add 2 cups chicken stock and simmer at a low bubble until tender, 10 minutes. Seed the peppers.

Puree the chipotle in adobo sauce in a food processor. Remove all but about 2 round tablespoons to a plastic bag and freeze for another use. Add the softened dried peppers and their broth to the food processor along with the oregano, coriander and cinnamon. Puree until smooth.

Meanwhile, sprinkle the pork with salt and pepper. Heat 2 tablespoons EVOO in a Dutch oven over medium-high heat, add the pork, brown and then remove. Add another turn-of-the-pan of oil, onions and garlic and stir to soften. Return the pork to the pan, add the pepper puree, the remaining stock and about 1 quart water to raise the liquid level halfway up the pork. Bring to a boil, and then reduce the heat and simmer over medium-low heat, partially covered, for 2 to 2 1/2 hours until very tender.

Remove the pork, cool to handle, shred and return to the sauce. Bring back to a simmer and reduce to thicken, 15 minutes. For a make-ahead meal, remove from the heat, cool and cover, store in the fridge. Reheat over medium heat, stirring frequently.

To serve, while the pork reheats, place the rack in center of the oven and turn the broiler on high or the oven to 500 degrees F.

Place the milk in a pot and warm to a low bubble over medium heat while you bring 3 cups water to a full boil in a tea kettle or another pot. Add the cornmeal to the milk and whisk in the boiling water, fennel pollen and about 1 1/2 teaspoons kosher salt. Whisk constantly for 15 minutes. Remove from the heat and stir in the butter.

Place the pork in a casserole or individual ovenproof bowls. Top with cornmeal about 1-inch thick and sprinkle with the cheese. Place in the broiler or oven to set and brown the top, a few minutes for individual bowls, 10 to 15 minutes for a large casserole.

Olivia's Version of this Recipe:

Pulled Pork with Two Chiles Tamale Pot Pie

Recipe adapted from a Rachel Ray recipe.

Ingredients
1/2 tsp. Ancho Chile powder
1 quart pork stock, homemade 
2 chipotles in adobo sauce  (freeze the remainder of the peppers from the can)
1 tablespoon fresh or 1 teaspoon dried oregano
1 1/2 teaspoon ground coriander 
1/2 teaspoon ground cinnamon
1 quart shredded pork loin, drainedKosher salt and freshly ground black pepper
EVOO
1 large onion, finely chopped
4 cloves garlic, finely chopped
1 1/2 cups 0% milk
1 1/2 cups fine to medium ground cornmeal
1 teaspoon fennel pollen or ground fennel
1 1/2 cups grated lightening jack cheese

Directions

Puree the chipotles in adobo sauce in a food processor. Add the 2 cups of pork stock to the food processor along with the Ancho Chile powder, oregano, coriander and cinnamon. Puree until smooth.

Mix the pureed chipolte mixture with the shredded pork in a large, oven proof skillet. Bring to a simmer and reduce to thicken, 15 minutes. 

Preheat the oven to 400 degrees.

Place the milk in a pot and warm to a low bubble over medium heat while you bring 3 cups water to a full boil in a tea kettle or another pot. Add the cornmeal to the milk and whisk in the boiling water, fennel pollen and about 1 1/2 teaspoons kosher salt. Whisk constantly for 15 minutes. 

Place the pork in a casserole or individual ovenproof bowls. Top with cornmeal about 1-inch thick and sprinkle with the cheese. Place in the oven for 20 minutes.  Turn on the broiler in the last five minutes and watch the cheese turn golden brown.  Remove from the oven and let stand about five minutes before serving.

CHEESY POTATOES AU GRATIN

CHEESY POTATOES AU GRATIN
The final hours of the Easter weekend are fast approaching.  The smell of ham and Easter lilies still permeates the house and the memories of a glorious Easter are still fresh.  Our day started very early.  Olivia and I arrived at church with our husbands at 6:30 a.m.  to put the finishing touches on the light reception held after the Easter Vigil.  The spread consisted of muffins, coffee cakes, quick breads, fruit, etc.  along with juice, lemonade and coffee.

Church was wonderful and afterward we headed home to prepare for Easter dinner.  The menu included ham, cheesy potatoes, asparagus wrapped with prosciutto,glazed carrots, apple and pear salad, deviled eggs, sourdough bread (made with Olivia's homemade sourdough starter), cheesy biscuits, lime coconut bars, and spice cake!  We enjoyed the company of wonderful guests, and ended the day thankful for all the blessings of this life. Enjoy this delicious potato recipe.  Make memories that will linger in your house long after the holiday is over.
-Nanette

P.S. We had fun making "empty tomb" centerpieces for the tables at church.  We saw the idea on Pinterest.  See a picture of one of them below.


Cheesy Potatoes au Gratin

4 Russet potatoes, scrubbed clean
2 tablespoons butter, melted
1 1/2 cup heavy cream
1/2 cups milk (I used 0%, because that's what I had on hand.)
1/2 cup sour cream
2 tablespoons flour
4 cloves garlic, minced
1 teaspoon salt
freshly ground pepper to taste
2 cups sharp Cheddar cheese, grated

1)  Preheat oven to 400 degrees.
2)  Spray the bottom of a glass baking dish with butter spray.
3)  Either slice or cube the potatoes.
4)  In a bowl, whisk together the butter, heavy cream, milk, sour cream, flour, garlic, salt, and pepper.
5)  Place half of the potatoes in the bottom of the baking dish.  Pour half of the milk mixture over the potatoes.
6)  Sprinkle on half of the cheese.
7)  Repeat steps five and six again.
8)  Cover the baking dish with foil and bake for 40 minutes.  Remove the foil and bake for another 20 minutes or until the potatoes are golden brown and bubbly.
9)  Allow to stand for a few minutes before serving.  YUM!

Happy Easter!

RASPBERRY CHEESE BALL

RASPBERRY CHEESE BALL

This VERY delicious cheese ball is a variation on a recipe we learned at the Das Essenhaus Cooking Show a couple of weeks ago.  Olivia made this version for a recent gathering at her home and it disappeared almost immediately.  Everyone really enjoyed it.  I think you will too!

While enjoying this great recipe, a friend shared with us their inventive use of the same kind of  raspberry jam used in this recipe. We appreciated this idea since you can sometimes buy an ingredient for a specific use and then kind of forget about the rest of it as it becomes a science experiment in your refrigerator (c'mon you know it has happened to all of us).  She told us she combines raspberry jam, thyme and Italian salad dressing as a marinade for chicken.  Another friend suggested it might also be good for pork tenderloin.  After you make this killer cheese ball, you might want to give this a try!
-Nanette

Raspberry Cheese Ball
1 cup shredded cheese (we like sharp cheddar)
1 cup shredded swiss cheese
1/2 cup mayonnaise
3/4 cup sour cream
4-5 chopped green onions
1 cup finely chopped pecans
squeezable raspberry jam

Line a flat bottom bowl with plastic wrap.  Press the chopped pecans into the bottom of the bowl and up the sides.  Mix the cheeses, green onions, mayo, and sour cream.  Press the mixture on top of the nuts.  Cover and refrigerate.  Uncover the top and place a plate on top of the bowl so you can invert the contents on a plate.  Squeeze jam over the nuts.  Serve with your favorite crackers.  Enjoy!

PEAR, APPLE, AND CELERY SALAD

PEAR, APPLE, AND CELERY SALAD
Last week we shared our adventures at the Das Essenhaus Annual Cooking Show in Middlebury, IN.  This week we are sharing yet another delectable recipe from that show.  If you are looking for something different, fresh, and delicious to serve perhaps for Easter, this would make a wonderful addition to your menu.  The combination of fruits, the cheese, and the sweet but tart dressing on this salad complement one another really well.

When Olivia made this recipe she used Anjou pears and Honeycrisp apples, but if you have another variety of either fruit that is your favorite, give it a try!  Olivia also changed the dressing just a bit by adding orange and lemon juices.  The original recipe also didn't divide and extend half of the dressing by adding olive oil for drizzling over the salad.  She made the changes, and her version is below.  Let us know if you like it!
-Nanette

PEAR, APPLE, AND CELERY SALAD

3 ribs of celery, diced
2 medium ripe pears (Anjou), cut up
2 medium ripe apples (Honeycrisp), cut up
1/2 cup chopped pecans
1/4 cup dried cranberries
4 oz. sharp white cheddar cheese, grated
1/8 cup apple cider vinegar
1/8 cup honey
1/8 cup orange juice
2 tablespoons lemon juice
1/8 cup olive oil
pinch of salt
ground pepper to taste
romaine lettuce, chopper

1)  Mix together the celery, pears, apples, pecans, cranberries, and cheddar cheese in a bowl.
2)  In another small bowl, mix together the apple cider vinegar, honey, orange juice, and lemon juice.
3)  Pour half of the dressing mixture over the apple and pear mixture, and toss to evenly coat the fruit.
4)  With the remainder of the dressing, whisk in the olive oil, salt, and pepper.
5)  Assemble the salads by placing romaine lettuce on a plate, spooning the apple and pear mixture over the lettuce, and finally drizzling some of the dressing over the salad.
6)  Serve assembled salads immediately.  Store remainder of the apple and pear mixture in the refrigerator.

ALL-IN-ONE BACON CHEESEBURGER

ALL-IN-ONE BACON CHEESEBURGER
Olivia and I have lived in Indiana all our lives.  We enjoy immensely the many food traditions tied to each  season we experience in this state.  Maple syrup in the early spring, tomato festivals in the summer, apple festivals in the fall, and madrigal dinners in the winter are just a few of the many events we traditionally attend each year.  We thought we knew of most of the notable events in our area, but boy were we wrong.

My friend, Vickey, told me about an annual event at the Das Essenhaus in Middlebury, Indiana.  It is held annually in March.  It is a cooking show featuring a wide variety of recipes that are demonstrated and samples are offered to those attending.  We have been to the Das Essenhaus many times to eat at their restaurant.  It features  a wide variety of Amish and family favorites and delicious desserts.  The cooking show features much of the same type of fare.  The show recipes are easy and include everyday ingredients you probably have in your pantry.  It is held each year, is free, and also features vendors who offer food related products for sale.  Olivia and I will definitely be putting this event on our seasonal "must attend" event list and on our calendars for next year.

It is delightful to attend such an event and look at common  ingredients with fresh eyes.  The following recipe is an example.  Olivia made this recipe the day after the show.  To give it her own signature flare, she added pimento and said she really liked it that way.  You may use hamburger buns if you like.  Olivia chose chibata rolls-- a family favorite.

If you are near Middlebury, Indiana, check out Das Essenhaus.  It features a restaurant, hotel, theatre, shops, etc.  If that isn't possible, cruise the web looking for unique cooking events in your neck of the woods.  There may be something out there just waiting to put a little pizzazz in your pantry and a tasty addition to your culinary repertoire!
-Nanette

Recipe originally from:  Das Essenhaus Cooking Class
Adapted by:  Olivia Coons

ALL-IN-ONE BACON  CHEESEBURGER

2 lbs. 95% lean ground beef
1/2 lb. sliced bacon
1 package of ranch salad dressing mix
8 oz. package shredded Italian-blend cheese
2 oz. (half a jar) of pimentos, drained well
8 chibata rolls, split.

1)  Cook the bacon on an inside grill.  Remove bacon when crisp and break up into pieces.
2)  In a large bowl, combine beef, bacon pieces, ranch dressing mix, Italian blend cheese, and pimentos.  Mix well.
3)  Form into eight patties.  Grill over low heat on the same inside grill as you cooked the bacon on until burgers are lightly browned on one side.
4)  Turn patties and grill on the other side.  Remove burgers when both sides are lightly browned.  Do not allow burgers to burn.
5)  Turn the grill down to the lowest setting, and gently warm the chibata rolls on the grill.
6)  Serve the warmed chibata rolls with the burgers immediately.  You may serve these burgers with the traditional burger toppings, or leave as is since this is after all, an All-In-One Bacon Cheeseburger!