Home on the Range

Yesterday, we came home with a pound of bison stew meat from Sunset Ridge Buffalo Farm. Throw in some fresh veggies from the farmers' market... I couldn't wait to get home, and put together a mouth-watering stew for dinner. This is so simple, and will fill your house with a heavenly stew aroma in no time. Plus, it's a slow cooker meal... perfect for those families on the go!

A brief history of stew: Stewing meat is a manner of cooking that has been around longer than any other method of cooking. What classifies a stew? Any dish containing meat as the main component that is cooked over direct heat in a liquid base. Stews are perfect for tougher cuts of meat, as making a stew is a practice in patience. But slow cooking will break down the meat, making it tender and quite flavorful. Stews of yore were known to be cooked in the animal's own paunch, turtle shells... even mollusk shells. Modern-day stews can range from simple to quite complex dishes. Allow your creativity in the kitchen to take-over... the sky's the limit!

Bison Stew

1 lbs. bison stew meat

1 Tbs. olive oil

1 Tbs. rendered bacon fat

4 cloves garlic, crushed

5 small potatoes, quartered (we used 3 "Purple Majesty" potatoes, and 2 red potatoes)

4 med. carrots, sliced

6 oz. portobello mushrooms, sliced

2 shallots, quartered

1 tsp. thyme

1 tsp. parsley

4 Tbs. flour

1 bottle of stout beer (we used Guiness)

1 C. beef stock

1 1/2 tsp. kosher salt

Freshly ground pepper, to taste

We start of with the stew pieces. Pat them dry with paper towels so that they will brown evenly.

Heat up a skillet over med-high heat. Add the olive oil and bacon fat. I'm one of those weirdos with a mason jar full of questionable-look white goo in the back of my refrigerator at all times. Every time we cook bacon, I allow the grease to cool (but not solidify) and add it into the jar. It adds amazing flavor to meats whilst cooking. But, if you don't keep a stockpile of lard in the back of your fridge, just fry up a couple pieces of bacon and use the remaining rendered fat left in the pan for this step.

That succulent fat will melt right in the pan with the olive oil. Then, you're ready to add your meat. Don't crowd it. Cook it in batches if you must. It will cook more evenly.

Cooked the bison until it is just nicely browned on each side. Meanwhile, collect your vegetables...

Everything we used came fresh from the farmers' market. Earthly, freshly picked carrots. Fresh garlic. This was the first time I have ever had the pleasure of cooking with truly fresh garlic. I was surprised to find it quite different than the store-bought variety. It is moist... even the skin. The stuff you get in the grocery store is parched in comparison. The outer layers peel so easily. And, oh my... is it ever fragrant! When you crush the cloves, they are actually juicy. Such a lovely experience to cook with. We tried some "Purple Majesty" potatoes mixed in with some red potatoes. The purple variety is sweet, buttery and packed with flavor. Plus, if you stick with the "rainbow food" theory... all of those bright colors provide varied antioxidants, vitamins, and health benefits. This meal is colorful. So, it must be super healthy too! 

Add the thyme, parsley, and flour to the veggies. Toss to mix. Then, add the beer and beef stock; season with salt and pepper. Toss in your cooked bison, and stir to get everything covered in a rich coating of the beer and stock mixture. Cover that crock pot, set it on low and cook for 5-6 hours (stirring periodically). Once the potatoes are soft, and the meat is practically falling apart... you'll know your stew is done!

I'm a fairly modest person. And, not to toot my own horn... but this is quite possibly the best stew I've ever had in my life. And, the perfect accompaniment to sop up the delicious gravy left in the bowl is some freshly-baked beer bread. I'll be back tomorrow with that recipe!

The blog will keep going with new posts this week. But, I am in the process of a redesign. So, it ain't looking so hot around here right now. Bear with me... the new reveal should be done by next Sunday. We're also working on getting some lighting. I'm used to cooking in a very open home with lots of windows. Our new house is more cozy. But, with cozy... comes poor lighting situations. I have one window in my kitchen. If I get done with a recipe after dark, the photos just plain suck. But, I work with them as much as I can. Like I said... we're trying to get some lighting in here. And, payday is coming. That means new dishes too! While these turquoise ones go fabulously with my kitchen, they photograph terribly. New white dishes coming for me! Just stick with me... things are improving around here. Slowly, but surely.

* I am a huge fan of Food Network's "Next Food Network Star." So, I'm going to add a fun play-along feature to the blog and play along each week. I know, I know... I'm about 4 episodes behind. But, thanks to my kids' busy little fingers with the DVR controls... I lost all of the episodes, and had to play catch-up watching them today. In light of that, we'll just have to play a little catch-up around here too. Be looking for the first round to begin this coming Wednesday!

I ♥ the Farmers' Market!

Growing up in Texas, the only basis for comparison that I have or farmers' markets is the one in Dallas. That place is expansive, to say the least. Over the years, the only one that I have found that even compares is Pike Place Market (my favorite market of all time) in Seattle. To be honest, I probably haven't even been to a farmers' market since I left Seattle years ago. A few roadside stands, perhaps. But, nothing that could actually be considered a "market".

With the kids off to Florida for two weeks to visit their grandparents, the Mr. and I are left with exorbitant amounts of free-time on our hands. Work-free, kid-free, whine-free time. What does he want to do? Work on recording his new album. Me? Cooking. Canning. Researching. Blogging. But, I needed something to do all of those projects with. What better time to make our first trip to a farmers' market in North Carolina?

After looking around at the markets that this general area had to offer, we settled on Durham Farmers' Market. 

It had the most vendors listed. And, vendors that didn't just offer mounds of fresh fruits and vegetables. Let's face it... I'm a sucker for a crusty loaf of artisan bread. Or some melt-in-your-mouth handmade goat cheese. So, off we traveled to Durham Farmers' Market... located in the eclectic Durham Central Park area. There are tons of cool-looking working artist studios, a lovely park, and most importantly what turned out to be a fabulous market.

The vendor I was most excited about visiting was Sunset Ridge Buffalo Farm. We love us some bison around this house. Bison is lean, slightly sweeter than beef, and lacking that gamey flavor of some wild meats. It is low in cholesterol, calories and fat. This makes it a choice alternative protein for dieters and health-conscious folks. Bison is also heart healthy and higher in protein than beef, chicken, pork or fish. Not to mention... it is delicious. Unfortunately, around Fayetteville... it is incredibly difficult to come by. So, imagine how excitedly overwhelmed I was to have this selection to choose from: 

We settled on 1 lb of stew meat, some Italian spiced sausage, bison jerky, and a few different flavors of bison meat sticks. The Mr. and I are currently collaborating on a bison stew recipe. It is in the crock pot as we speak, and the heavenly aroma is already wafting through the house. Stay tuned for the recipe later this week! As far as the jerky goes... yum! But, the bison sticks (especially the sweet flavor)... INSANELY DELICIOUS!

As I mentioned, I am a sucker for a freshly-baked loaf of artisan bread. We came across one lady that had some of the most beautiful loaves to choose from. (Note to self: I really need to take better notes on vendor names next time around). But, the Mr. and I, spice addicts that we are, settled on a loaf of jalapeno cheddar bread. 

It was the first thing I tore into when we got home. Toasted with a pat of butter melted on top... drool. It would also make for some lovely rustic panini sandwiches. I'm actually pondering the logistics of a savory French toast recipe. Hmmm...

Anyone that knows me, knows that cheese is my weakness. The restaurant that I miss most in Dallas is Cru. We used to have girls' night there all the time. I was always satisfied with my Sinful Experience Flight of cheeses and a refreshing flight of champagne. The restaurant was an experience in and of itself. But, as it is... I have to create my own cheese flights these days. 

We picked up cheeses from two different vendors: Chapel Hill Creamery and Celebrity Dairy. Both of these vedors were winners in the "Local Cheese Producer" category of the annual Best of the Triangle: Reader's Choice Poll put out by Independent Weekly. Chapel Hill Creamy took first place. And, we took some of their Paneer. The kind lady working the booth suggested it as a wonderful cheese for frying. Maybe next time. This time, I'm concocting a bruschetta recipe that incorporates it. Recipe to follow this week! Next trip, I'm amped to try their Carolina Moon variety. Our selection from Celebrity Dairy was a goat cheese: Silk Hope. It is described as "a hand-ladeled cheese, coated with vegetable ash and mold-ripened to a snowy white finish. I'm seeing this as a serving cheese. Some fresh honey, some toasted almonds, and fresh-baked bread. Yum.

By this time, I'm sure the Mr. was bored out of his mind (although he is kind enough to never admit it). So, he was quite delighted to come across a local craft brewery vendor: Fullsteam. They are another first-place winner in Best of the Triangle. 

Me, not being much of a craft beer connoisseur, let him pick his poison. He settled on Southern Lager. They are sold in half-gallon growlers for $14. The best part is that $4 of that is a refundable deposit that you get when you bring the jug back. I had planned to use it in the bison stew, but by the time I got to the stove... it was gone. But, we'll bring it back next week and try another kind.

Aside from fruits, vegetables, meats, cheeses, and breads. There were a couple of vendors selling non-edible wares. The one that really drew me in was Moondance Soaps. To be honest, I normally don't buy soaps like this. Although, beautifully fragrant... I find them to be frivilous, and impractical. 

The man working the booth offered the Mr. a tiny, individually-wrapped sample of Rose Petals & Cream Goat's Milk Soap. I picked it up, gave it a quick whiff, and was instantly transported back to Seattle. Whatever it is about that soap... it reminds me of home. Although, I have only lived in Seattle for a handful of years, it will always be where my heart is. That soap took me back. I HAD to have a bar of it.

What do ya' know... we actually did buy some fruitsand veggies! Although a little early still for peaches, I picked up a basket. I'm full of hope that these will be delicious. I'm thinking they'll make their way into a canning experiment sometime this week.

Blackberries. HUGE. Juicy. Sweet. Blackberries. From Maple Spring GardensThese didn't even make it home. They were snacks for the 1.75 hour drive home. 

Fresh, sweet corn on the cob. We're going to throw these babies in a pot of boiling water, and enjoy with our stew tonight.

Fresh green beans. Because, let's face it... I'm obsessed with them lately.

Lyon Farms had deliciously sweet strawberries, and offers their own strawberry cider bottled for sale. They serve up strawberry cider slushies that were the perfect way to round out our day at the market, and cool us off on the walk back to the car.

On the way back, we stumbled upon this fabulous street art. The Mr. loves the quote. It is a standard by which society should strive to live by.

We've already started planning our list for next week's trip. Two of the things on my list: a Coke float from the most adorable ice cream truck I've ever seen...

And, a bundle of these gorgeous flowers for my table...

Join me next Saturday for another exciting trip to the market!

The Chili Queen

Around these parts... we're from Texas. Although I have spent mostly all of my adult life living elsewhere, my formative years were all spent in The Lonestar State. And, let me tell you... there are two things that Texans take very seriously: their history and their chili.

I was dumbstruck when I moved to Alaska towards the end of high school. Their state's history was barely a blip on the radar... at least where the public school system was concerned. In Texas, we spent the better part of several grading periods learning solely about Texas history. Our entire 7th grade year, we had a Texas history course. Not world history. Not US history. TEXAS history. Weren't all states like this? I guess not. 

The Alamo. Bluebonnets. Jim Bowie. Mockingbirds. Independence from Mexico. Chili. Yes, CHILI. The origins of chili have their roots firmly planted in The Lonestar State. So, it's only fitting that it is the official state dish of Texas. One of my favorite projects in my Texas history class was "Cowboy Chow" day. We researched the traditional meals of real frontier cowboys of yore. Chili, cornbread, pork and beans. At the end of the week, each student was responsible for bringing in a dish to share. A dish of traditional cowboy fare. Favorite. Project. Ever. I was a foodie even at the age of seven.

San Antonio. My favorite city in all of Texas. Rich with history. Delicious meals available at a plethora of traditional Tex-Mex restaurants on nearly every corner. Back in the 1800's, the phenomenon of the Chili Queens at Military Plaza Mercado. These women sold bowls of stew known as "chili". At the time, it was a simple dish consisting of dried red chiles and beef. They made their chilis at home, loaded them up into colorful chili wagons, and hauled their fare to the market every night. They would build mesquite fires right at the market square to keep their chili nice and hot. Colorful lanterns would adorn the chili wagons, drawing patrons to the women seated on the ground next to their pots. The Chili Queens would serve up their fiery stew to patrons while they sat on stools in the square, enjoying their spicy meals. Eventually, sanitation laws were passed that put The Chili Queens out of business in the square. Many just closed up shop, others went on to open indoor cafes. Whatever the end of their story was, their infamous fare lives on as a popular culinary treat even today.

Recipes for chili are up for serious debate. They are the star player in culinary cook-offs all over the southwest. And, each chili cook has his own recipe that he or she proudly proclaims, and firmly believes is the. end. all. be. all. chili. recipe. Beans or no beans? Ground meat or cubed chuck? Spicy or nuclear hot? It's all a matter of opinion. But, this recipe has been in my family for quite some time. Over the years, I have put my own twists on it. And, like any other chili cook... I believe this to be the. end. all. be. all. chili. recipe. 

One note before we move on to the recipe... chili is supposed to be hot. Not so spicy, in my opinion, that it sears the roof of your mouth and you dissolve into a puddle of sweat. But, heat is an important factor in this dish. I have found that there is NO way to make this mild enough that kids will enjoy it, while still maintaining the integrity of the flavor. So, just do yourself a favor... unless you have a child with extremely savvy tastebuds, forego serving them this dish. The accompanying corn muffins go nicely as a side with tomato soup or canned chili of a less spicy variety. Now, moving on...

Queen's Chili

2 lbs. ground turkey (You can also try ground pork, beef or chicken. We LOVE bison as a subsititute.)

1/4 of a lg. Vidalia onion, minced

4 cloves of garlic, minced

2 tsp. salt

3/4 of large Vidalia onion, coarsely chopped

3 lg. jalapenos, seeded and minced

2 (12 oz.) cans or bottles of beer (I use whatever is on hand... usually PBR)

2 Tbs. molasses

1 (6 oz.) can and 1 (12 oz.) can tomato paste, plus 1 can each full of water

2 (14.5 oz.) cans diced tomatoes

1 lg. handful fresh parsley, chopped

4 tsp. terragon

4 tsp. sweet basil

2 tsp. thyme

1 can Ranch-style pinto beans, UNdrained

1 can kidney beans, UNdrained

1 (4.5 oz. bottle of chili powder)

2 tsp. paprika

2 lg. squares baking chocolate

1 lg. handful of yellow cornmeal

Several dashes of mango habanero salsa

Start by cooking in a skillet: ground turkey, minced onion, minced garlic and salt over med-high heat until meat is just cooked through. 

While meat is cooking, put all remaining ingredients into a large crock pot. Add cooked meat, and stir with a wooden spoon until well combined. Cook on low heat for 4 1/2 hours. Serve with sour cream, shredded cheese, and chopped onions. 

You can also offer the option of Frito pies. Take a handful of Fritos, top with chili and cheese. I think this ruins the whole chili experience, but the Mr. loves it. It is a great way to enjoy left-overs, though. Only then, will I allow the Fritos to creep into my bowl!

This makes A LOT of chili... perfect for Super Bowl parties! It also freezes quite nicely. So, even if you're only feeding a small group... cook it up, and freeze some of the left-overs. Or, if you're so inclined... just cut the recipe in half, and eliminate the can of kidney beans.

Every bowl of chili needs a tasty carb to soak up the remaining gravy in the bowl. These muffins are PERFECT. Just a slight touch of heat to their moist, sweetness!

Sweet Heat Muffins

3 Tbs. butter

1/2 lg. vidalia onion, chopped

2 lg. jalapenos, seeded and diced

1 (8 oz.) pkg. corn bread mix (I HIGHLY prefer Jiffy brand)

1 lg. egg, beaten

1/3 C. whole milk

1/2 C. sour cream

1 C. grated sharp Cheddar

1/4 tsp. salt

1/4 tsp. dried dill weed

1/4 tsp. paprika

Preheat oven to 375*. Coat a muffin tin with cooking spray; set aside.

In a skillet, melt butter. Saute the onion and jalapenos until tender, but not browned. 3-5 minutes.

Meanwhile, place muffin mix, egg, milk, sour cream, cheese, salt, dill and paprika in a lg. mixing bowl. Add onions and peppers. Mix until just combined. Spoon into muffin tins until 3/4 full. Bake for 25-30 minutes until lightly browned, and toothpick inserted into center of muffin comes out clean.

Now, you're ready to enjoy a good old cowboy-style meal... just like you would deep in the heart of Texas!

And, just like Texas has its favorites of chili and history... I have my favorites of history and food. You may have noticed, I have tried to tie in a little history with every post here lately. I am enthralled with food history. The shows Unwrapped and American Eats have long been favorites of mine. I have a stack of food history books on my bedside table that I'm in the process of working my way through. The history will eventually play an important role into the design of this blog. Stay tuned!

Semi-Homemade

Cheerleading. Homework. Pre-school graduation. Field day. It's a busy time of year around here. To be honest... when is it NOT a busy time of year with two kids. We all have those nights where cooking a wholesome, full-fledged meal seems daunting at best. Fear not... a trip to McDonald's doesn't have to be your inevitable future. This salad is colorful, delicious, emcompasses the 5 food groups, and is a snap to throw together in less than 30 minutes!

Truth be told, I detested vegetables as a child. Green stuff? Wasn't touching it. Peppers? They were ALL hot. Tomatoes? No. Freaking. Way. I can remember sitting at the dinner table, long after everyone else had retired to the living room, with a small pile of hominy on my plate. I sat solemnly, willing it to disappear into thin air. Anything not to have to actually put it into my mouth. Even as an adult, there are still things I can't choke down. Cauliflower. Hominy. Brussel sprouts. But then, there came recipes that actually made me WANT to like vegetables. Fresh bruschetta. A myriad of tempting salads. Crisp, roasted green beans tossed with mushrooms. So, I tried them. And, I fell in love. Now I find myself craving sweet tomatoes, the refreshing coolness of cucumbers, savory roasted bell peppers. A little tip? Grow your own garden. Something about nurturing and harvesting your own veggies from the earth makes them all that more tantalizing. I can't wait until my garden comes into its own this year. Then, I can just walk out the front door, select the freshest of ingredients for this salad, and whip it up back in the kitchen. In the meantime, it's store-bought and semi-homemade!

Fiesta Salad

3 heads of romaine lettuce

3 medium-sized sweet peppers

1 can black beans

1 pkg. pre-cooked chicken

1 sm. can black olives, sliced

1/2 pkg. of shredded Mexican-blend cheese

Tortilla strips

Ranch dressing

Fresh salsa

First, we'll make the dressing. Mix equal parts ranch dressing and fresh salsa. I prefer the fresh salsa that's available in the produce area of your local supermarket. Harris Teeter has my favorite brand, but truly any salsa will do... fresh or not. Mix the dressing and salsa well; refrigerate while putting the salad together.

Moving on to the salad... start by tearing the romaine leaves into nice, bite-sized pieces. Place in colander, rinse under cool water, set aside to drain, pat dry. 

Empty the can of black beans into a collander. Rinse with cold water, and allow to drain.

Chop up the sweet peppers into bite-sized pieces.

Tear up the pre-cooked chicken into small pieces. I prefer to buy the Southwestern grilled variety by Oscar Mayer for this recipe. Next, drain the olives. Add the beans, olives, chopped peppers, and chicken to a bowl of lettuce.

Top the salad with a drizzling of dressing, a handful of cheese, and some tortilla strips. My favorite are the lime flavor (available in the salad dressing section of your supermarket with the croutons). 

Ole! The perfect refreshing Fiesta Salad! Semi-homemade, and on your table in less than 30 minutes!

Eat your veggies!

We are the typical all-American family. House. Car. Dog. Three kids that won't eat their vegetables. But, I'm here to tell you... this recipe will render a change of heart with even the pickiest of eaters.

I tried a version of this recipe a couple of weeks ago. It was one that I had stumbled upon through our wonderous, time-sucking friend, Pinterest. But, the Mr. declared that batch "too sweet". Okay. Challenge accepted. I fiddled around with the recipe all last week, and finally came up with one that satisfied the tastebuds of two picky little eaters, and a man with a very discerning appetite. And, myself. These beans are absolutely delicious!

A little history on balsamic vinegar... did you know that JUST 25 years ago, it was virtually impossible to acquire in the US... "tradizionale" versions anyhow? It had to be given as gifts from Italian friends that wanted to share a little of their culture with us cuisine-addled folks Stateside. Balsamic vinegar's uniqueness lies in tha it is made from unfermented grape must, as opposed to wine. Unlike it's common US counterparts, rather than being of a liquid consistency, it is more of a syrup. Quality balsamic vinegars are pricey, but WELL worth the cost. And fortunately, much like the costly saffron... a little goes a long way. I prefer the Elsa brand. Trust me... subpar balsamic vinegars will simply ruin this tasty side dish.

Roasted Soy-Balsamic Bean Salad
1 lb. fresh green beans
8 oz. fresh, sliced mushrooms (I used button mushrooms, but I imagine cremini muschrooms would be tasty too!)
3 cloves of fresh garlic
1 Tbs. balsamic vinegar
1 Tbs. soy sauce
1 1/2 Tbs. extra virgin olive oil
3 slices of bacon
Shaved parmesan cheese, to taste
Kosher salt, to taste
Freshly ground pepper, to taste




Let's start off with those green beans. As always... fresh is best! I absolutely CANNOT wait until my green beans get going in the garden. Walking outside to pick a collander full, and THEN making this recipe? Heaven.

Clean off those mushrooms. Slice them if you need to.

Slice the garlic cloves into 1/8" pieces. Don't slice them too thin. Too thin = burnt garlic. Burnt garlic = nasty, NASTY taste.

Toss the green beans, garlic and mushrooms into a large Ziplock bag. Add the balsamic vinegar, soy sauce, and olive oil to the bag. Seal the bag, and gently massage the contents until all veggies are nicely covered in the marinade. Refrigerate for up to one hour.

Meanwhile, cook the bacon. Take a tip from the pros... bake it. Frying it in a pan leads to uneven cooking, wasted time constantly flipping, and more shrinkage of the meat. I use that handy little vented roasting pan that comes with most new ovens. The vents allow the bacon grease to drain into the bottom of the pan... makes saving that grease for later SO much easier. But, you can also use a cookie sheet with a wire rack placed on top. Bake the bacon at 400* for 10-20 minutes. I cooked mine for about 12 minutes. You don't want it super-crispy for this recipe. Bacon that is a little on the chewier side is perfecto! Once the bacon is done, remove from oven; set aside to cool. Once cooled, chop into bite-sized pieces, and save to toss with salad when it is cooked.

Back to those beans and mushrooms... spread them out onto a non-stick baking sheet. You want to have them even spread across the sheet. Crowding the beans will not allow them to have that crisp-tender texture when you bite into them.

Roast in a 450* oven for about 15 minutes. Check for doneness. My oven is a little on the rushed side. I'm thinking most normal oven would take about 20 minutes. Remove from oven and, using a spatula, move to a serving bowl. Add bacon, kosher salt, pepper and shaved parmesan to taste. Use salad tongs to gently toss salad. Donezo!

This salad went nicely with a honey-baked ham, fresh-baked rolls, and a hearty helping of The Ultimate Mash.

And, although this ins't my recipe... I will ALWAYS give credit where credit is due. For dessert that night, we had Pink Rhubarb Cake...

My word, if that cake isn't worth EVERY calorie contained therein... I don't know what is! Bon appetit!