Beef Stew

Storkbite’s papa takes responsibility for two things in the kitchen and one of those things is his amazing beef stew.  I have tried a few times and it’s never as good as when he makes it.  He knows how to make tiny bits of tough stew meat tender.  Tough stew meat is very economical and it’s probably all the beef we will eat in the months ahead.

Beef Stew

If you have a crock pot then this stew is easy as pie.  It’s also an excellent use of one’s CSA winter vegetable share.

2 – 3 lbs. stew meat

3 lbs. small yellow potatoes, peeled and cubed

1 white onion, chopped

6 stalks celery, chopped

4 turnips, peeled and cubed

8 carrots, peeled and chopped

5 cloves garlic

1 large can tomato sauce

1 large can crushed tomato

6 whole cloves

10 peppercorns

2 tbs. salt

Brown beef in a skillet. Combine with tomato, garlic, vegetables and spices in crock-pot. Depending on your crock-pot, cook for approximately 6 hours on high until the meat is tender and falling to pieces.

Strawberry Brunch

Every Sunday I get up, get the tea kettle on, get Storkbite fueled up and then I get ravenous for a delicious Sunday brunch.  Generally my first inclination is to figure out which diner has the best waffle.  Due to family financial cutbacks I realize that A) I have better ingredients at home, B) I have REAL maple syrup at home, C) I don’t have to get dressed to eat at home.  It’s not as fun as being served, but it’s certainly more rewarding on all counts.

Strawberry Waffles

The other day I walked into the big suburban-like super market and smelled strawberries!  I sorted through a heaping pile of varieties and boxes to find the ones from Plant City, FL which in my opinion is where the best strawberries come from.  I look forward to the time of year that these special berries come north just so I can eat them.  Look for them – ask for them by name.  Once you eat Plant City berries you will not accept substitutes.

These waffles were made with my husband’s family’s secret recipe which I will share with you now.  I have no idea where it came from, it could be a family secret or it could have come with the waffle maker.  It’s good though, I assure you.  Top with fresh berries, real whipped cream and real maple syrup.  Very very satisfying and rewarding for a Sunday morning.

Rich Belgian Waffles

1 egg yolk
1 cup sour cream
1/2 cup of milk
3 tablespoons butter, melted
1 cup flour
2 teaspoons sugar
1 teaspoon baking powder
1/2 tsp salt
1/4 tsp baking soda
1 egg white beaten

Brats and Apples

We have lots to report here at Storkbite’s house.  Storkbite is content to ride in shopping carts, so we find ourselves at the suburban-like grocery store stocking up.   It’s not that we have fallen out of love with our vegetable CSA box, but we need greens and proteins to keep us fueled up on the eternal days of February.

Brats

My husband might as well be from Wisconsin because of his love for all bratwurst.  He lovingly recalls his trips to Usinger’s in Milwaukee as a boy.  We recently celebrated the life of his grandmother with a huge bratwurst fest which was delicious, fitting and totally appropriate.  I decided to make use of some of the red cabbage that is clogging up my refrigerator.  I contrived a hot red cabbage slaw which was simply shredded red cabbage, a dash of white balsamic vinegar, a pinch of salt, pepper and sugar cooked down on the stove top over medium heat until tender.  It was an excellent addition to store bought brats on toasted buns.

Baked potato fries were served on the side.  We still have about 20 lbs. of potatoes.  I’m accepting your ideas on how to use them up!

Tarte Tatin

Thank you Tatin sisters for making a mistake and bringing the rest of the world the upside down apple tart.

This is a very simple dessert that looks a lot more complicated that it is.  For a real recipe you can find many which will indicate how to cook the apples and make a crust.  When I don’t have time to make a pie crust, I generally use puff pastry from the frozen foods section.  I actually enjoy the puff pastry crust better that my own for the tarte tatin.

The key is to quarter the apples so they remain large and firm.  In a cast iron skillet or shallow cast iron baking dish that can be used on the stove top.  I have a special tarte tatin pan by Le Creuset that I received as a wedding gift and use all the time for many things in addition to tarte tatin.

I melt 3 tbs. of butter on the stove top together with 1/3 c. sugar until is caramelizes in the pan and turns nice and brown.  I add the peeled apple quarters and let them cook for two – three minutes.  Turn off the  heat, cover the apples with a thawed sheet of puff pastry and bake in the oven at 400 degrees until the pastry puffs and is golden brown.

Let cool for a half hour then insert a knife around the exterior to detatch from the sides of pan prior to inverting the tart on a serving dish.  Serve warm a la mode.