CT Style in The Bender Kitchen Making “Lazy-Man’s Lasagna”!
With all our crazy schedule’s during this busy holiday season I wanted to present an uncomplicated dish on the CT Style Show today that could be made in mere minutes yet still taste absolutely delicious, so I opted for my “Lazy-Man’s Lasagna” (click here to go to recipe page).
I have such a great time doing the cooking segment on CT Style and this time around I had both Teresa and Ryan with me in The Bender Kitchen so it was double the fun!
You can be creative with this lazy-man’s lasagna by changing the meat you use to what ever your favorite type is. What’s nice about this dish is having all the luscious flavors of a lasagna but without all the work. It’s a win-win in my book!
You may want to try making the Fennel and Citrus Salad with aTangerineDressing that I made for the CT Style crew. Growing up in an Italian family we ate a lot of fennel, cooked and raw. Fennel is both refreshing and delicious especially in salads. It has a very mild licorice flavor with a crunchy texture. If you have never tried it you ought to give it a try, it just might surprise you! Or you may want to make my signature Caesar Salad with Homemade Garlic Croutons.
Creamed Onions, inspired by my Grandma Reilly, are put together in mere minutes then baked in the oven until bubbly making for the perfectly saucey side dish. My secret ingredient in the creamed onions offers a suble flavor bringing together the heavy cream, half and half, white wine, chicken broth, and mild Emmentaler Swiss cheese.
The secret addition in these creamed onions that give’s this dish that extra special something is evaporated milk. A small amount of Emmentaler is the other delicate flavor. Emmentaler is a very mild swiss cheese with remarkable melting qualities usually found in fondue recipe’s. I never got the recipe from my Grandma but thru many yummy test runs figured it out and have been making this recipe for over 15 years.
I began reminiscing about my Grandma’s Reilly’s holiday dishes when Pem McNerney, Living Editor, for The Source and other Shoreline newpapers recently sent me an email with a list of questions pertaining to Thanksgiving asking me if I wanted to elaborate, I was happy to oblige. Look for the hyper-links below the creamed onion recipe to help with your Thanksgiving Dinner!
Ingredients for Creamed Onions:
2 frozen bags (approx 2 lbs.) of white pearls onions 14 – 16 oz each bag
1 cup heavy cream
1/2 cup half and half
1/2 cup white wine- chardonay
1/2 chicken broth
1 small can evaporated milk (the 5 oz can)
1/2 cup grated Emmentaler Swiss cheese or Gruyere
1 tbsp corn starch
3/4 tsp sea salt
1/4 tsp finely grated blk pepper OR white pepper
Directions for Creamed Onions:
Bring a pot of water to a boil and add frozen white pearl onions
Bring back to a simmer, and keep simmering for 20 minutes
Mix corn starch and Emmentaler cheese in a small bowl, set aside
Remove simmering pearl onions to the baking dish with a slotted spoon
Drain water from sauce pan
Using SAME pan (no need to clean) add heavy cream, half and half, evaporated milk, chix broth, and salt and pepper and bring to a low bubbling simmer
Whisk in Emmentaler cheese-corn starch mixture until combined, 20 seconds…keep whisking until melted in and then…
Remove from heat immediately and pour over onions in baking dish
Stir to even coating onions and bake for 35 minutes on 350º until bubbly, it will be golden around the egdes
Note: Grilled ribeye or Filet Mignon, creamed onions and a drizzle of truffle oil is OUTRAGEOUS! Enjoy! 🙂
NOTE: These creamed onions get even better when re-heated because the onions break down a little and melt into the sauce…MMM!
Thanksgiving Memories
When I think of Thanksgiving many nostalgic memories come rushing in. It’s easy to do with all the aroma’s of this festive season. The first fond memories I had of Thanksgiving were going to Grandma Reilly’s house having her homemade pies and creamed onions! The blueberry pie with a crispy, flaky crust and oozing sweet blueberries was my favorite. Her lemon meringue pie at a very close second. Not that her creamed onions didn’t leave a huge impression on me. Unfortunately, I never did get her pie crust recipes but have spent many hours fooling with pie crusts until I got it right, my “perfect pie crust in 5 minutes” with a “blueberry pie” filling to emulate her’s! – https://thetravelingepicurean.com/perfect-pie-crust-in-5-minutes/ and https://thetravelingepicurean.com/best-blueberry-pie/.
The hard thing about Thanksgiving is there are so many dishes to make it can be exhausting. There’s the dilemma of which one’s are tradition, which one’s your favorite and can I eliminate any of them? The best answer is don’t be a control freak or a kitchen hog and have everyone join in doing their part, laughing, mixing, tasting, working along side of you. It’s ok to delegate out some of those tasks. Then it doesn’t seem like work at all! This being said, one Thanksgiving in particular comes to mind. Years ago while living in San Francisco my dear friends Lisa, Bobby, Pam and John came out West with their children and parents to visit more family and invited us to stay with them as well.
This was a grand occasion, not only was I excited to be with my nostalgic East coast friend’s for this Thanksgiving holiday but they rented out The Historic Spreckels House in Sonoma, CA. It was breathtaking! We went wine tasting, played football on the grounds, and read lots of storybook’s to the little ones. The lasting impression for me here was all the fun we had in the kitchen. We all pitched in together to make a gourmet Thanksgiving dinner that could have been a scene from a Norman Rockwell painting. My contribution to the dinner were my “Easy Icebox Dinner Rolls” that I dredged in chopped green onion and fresh rosemary. Nothing like adding to the aroma’s of roasted turkeys then with that of fresh baked breads. – https://thetravelingepicurean.com/easy-icebox-dinner-rolls-2/
The great thing about these icebox rolls is you can make the dough 4 days ahead. I call that brilliant! It’s key to staying sane on a holiday like Thanksgiving. These rolls have turned into tradition for me and my family, a dish that everyone asks about when ever they arrive. My friend Laura, and loyal Traveling Epicurean follower from Carmel, California will text me pictures of her “easy icebox rolls” every Thanksgiving. She writes, “it’s a family tradition and traditions create memories that last for generations.”
The most important thing about preparing for a holiday like Thanksgiving is timing. For instance, the pie crusts can easily be made a month ahead and put into the freezer. Take them out two days before to thaw. Roll them out, get them into your pie dish and back into the fridge until the night before when you can put together filling’s and bake.
Roasting the brussel sprouts on a cookie tray with chopped garlic, a drizzle of olive oil and a sprinkle of salt and pepper is another time saver. Set aside after roasting in a heat proof serving dish and warm right before sitting down. This is the most delicious way I have ever had brussel sprouts. Once you try this way you’ll be hooked. –https://thetravelingepicurean.com/best-brussel-sprouts-ever/
My tip of the day: “Wondra flour” for your gravy is a God send! Don’t waste your time fussing with a roux! Is it too lumpy, will it dissolve, is it too thick, did the raw flour taste cook out? Forget about it… Wondra dissolves immediately and gives your gravy a luscious sheen in mere minutes. Yeah!
It’s funny because most of my friends who came out to stay with me when I was living in San Francisco knew they were to bring a tub of Mashmallow Fluff and a shrunk-wrapped pizza from Modern Apizza in New Haven. A couple of my favorite’s that you couldn’t get out there. Yet, the side dish that baffle’s me the most on Thanksgiving is the marshmallow’s on sweet potatoes. It’s something i just can’t wrap my brain around. The fact is, my confusion of why someone want’s marshmallow’s baked on sweet potatoes doesn’t really matter because this dish has been around since the early 1900’s. It is a tradition for many family’s on Thanksgiving. That to me say’s it all. Now nuts in cranberry sauce? I won’t even go there.
How I love this holiday and sharing other friend’s traditions with my children. Last year my kids and I had a blast on Thanksgiving meeting my family out at an early Thanksgiving brunch, then it was off to my friend’s Marco and Sheryl’s Lathrop Manor in Norwich, CT, where they also reside. At dinner time we sat down with a house full of their relatives and friends to Marco’s gourmet dinner. His buttery mashed potatoes were over the top!. Conversation at dinner had my kids learning about Benedict Arnold and Connecticut history. Come to find out Arnold actually lived in this Lathrop Manor in the seventeenth century working as an apprentice to the Lathrops, the first apothecary in Connecticut…in this part of the world! Their Lathrop Manor is being remodeling right now but you can check out this very cool house in one of The Traveling Epicurean shows called “Salmon B.L T’s at Marco’s” –https://thetravelingepicurean.com/gourmet-salmon-b-l-t-sliders-at-marcos/
This Thanksgiving I am looking forward to going to my parents house early. Having them spend time with my children, seeing my brother and his family, then off to dear friends for a second round of festivities later on! Making more fun memories unique to each one of us! Family, friends and food bringing us all together once again. May you be thankful for having the chance to spend precious time with your family and friend’s this 2016 Thanksgiving Holiday!!
Warm Holiday Wishes, The Traveling Epicurean Michel Vejar
Thanksgiving Pictures of The Spreckles House in Sonoma, California
Homebrewing will open up a whole new world for you! I never knew how delicious beer could be before my friend’s, Bill & Alicia and Mike & Becky, introduced me to their homemade beer. Notes of chocolate, caramel and citrus, even banana and apricot with a soft, creamy texture will convert you too, in a matter of minutes!
Bill and Mike call themselves The Bilco Boys Brewery because when these neighbors started brewing beer together three years ago they entered thru the bilco doors of Bill and Alicia’s house that led to the basement, their spot for homebrewing. So far they have homebrewed 135 batches of beer and as Becky say’s “with only a couple mishaps”. They started with one of the kits you can purchase from Stomp N Crush, a spirits supply store for making your own right here in Clinton, CT. Kathy and Al, owners of Stomp N Crush are very knowledgeable and helpful in you getting you started on the right track for homebrewing!
After you understand more about beer brewing you may want to invest in a brewing machine like the one you see in the show, a Zymatic beer brewing system. You can find it under “PicoBrew Zymatic” out of Seattle Washinton. Bill says they even offer a counter top, Keurig-like, beer brewing system now…how cool is that.
One great way to learn more about beer brewing is to join a home brew club like the club Stomp N Crush offers called MASHwhich just had one of it’s event held at the Thimble Island Brewing Company . While meeting Bill and Mike at this MASH event to learn more about the brewing process I found out they have a tasting room there with 16 rotating tap lines as well as specialty casks. Owner of the Thimble Island Brewing Company, Justin Gargano, brewed up a batch of wort for the MASH members, which they were able to take home. Justin was recently featured the fall issue of our shoreline’s élan Magazine in an article called “Tapping into Local Brews”.
MASH stands for Maniacal Association of Shoreline Homebrewers, a registered “American Homebrewers Association” (AHA) home brew club. You don’t even need to have brewing experience to join just contact Stomp N Crush!
The magic of braising, turning a tough cut of meat into fork tender, is a no brainer for me. Braising these beef short ribs in a combination of stout beer, red wine, beef stock, soy sauce, whole peeled tomatoes, a mirepoix, and creative assortment of spices make for a luscious dish. Then piling the stout braised beef short ribs on top of yukon mashes potatoes made with half & half, heavy cream, butter, paper thin red onions and a healthy drizzle of truffle oil puts it right over the top!
These stout braised beef short ribs came from Firefly Farms in North Stonington, CT. Firefly is one of two farm’s in Connecticut Certified Humane! When you are buying from a farm like Firefly, who’s practices are above and beyond, you know you are getting a product of a different caliber. The beef I used in this stout braised short ribs recipe was moist, tender, and packed full of flavorful.
We all have some idea of the instense amount of work that goes into farming but their practices at Firefly Farm take it way beyond that. Analyzing agricultural charts dating back to World War II to understand and perfect feeds for each of their endandered breeds they raise on their farm is a grand example of that. Getting the animals diets just right to yeild a most natural and high quality product.
The lard that Firefly offers makes the perfect pie crust, as shown in “Death by Chocolate Meringue Pie”. It is unsaturated because of the attention to detail of the mulefoot hogs diet, one without corn or soy. And oh boy, you should try their bacon!
The special stout I got to braise the beef short ribs was creamy and smooth bringing deep luscious flavors to the dish. The stout came from some friends who have made home craft brewing a hobby, and they call themselves The Bilco Boys Brewery. It’s like night and day to taste a fresh homemade-crafted brew. I find the beer much smoother and the flavors really fresh from citrus to notes of chocolate with a creamy mouth finish. Make sure to keep an eye out for another up and coming craft brewing show next week with The Bilco Boys!
I know you will enjoy the ease of these stout braised beef short ribs whether Flanken or English cut. The end product is the easy sell here. You should try my Homemade Caesar Salad to go along with the ribs, or how about Spanakopitafor an appetizer. If you have a little time on your hands one weekend definitely try this amazingPickled Eggplant recipe, perfect for holiday gifts! You will need dessert too so be sure to take a look at the beautiful and delicious Pavlovaor my special Homemade Chocolate Chip Cookies!
Ingredients for Beef Short Ribs:
5-6 lbs Beef short ribs (Firefly Farms if possible) Flanken Cut if you want to remove the meat as I did in show OR English Cut – 1″ X 3″ pieces
OPTIONAL: Truffle oil – finishing oil to drizzle over stout braised short ribs, yukon mashed potatoes and gravy
Directions for Beef Short Ribs:
Pre-heat oven to 350º
Rub spice mixture all over ribs anf marinate for 4-12 hours or over night
Pat dry ribs without removing all the spices
Heat 2 tbsp olive oil in a large dutch oven or pan
Begin to sear beef short ribs in pan with olive oil, you will have to probably do this in two batches so you don’t crowd the pan
Sear the ribs 3-4 minutes on each side until browned
Remove 1st batch of ribs, set aside in a lg bowl and brown 2nd batch of beef short ribs
Remove 2nd batch of ribs to bowl
Then add in mirepoix with 1/2 tsp salt and 1/4 tsp pepper to dutch oven
Sauté for 5-8 minutes until softened
Add in 2 bottles stout, 1 cup cabernet, 2 cups beef stock, 2 tbsp soy sauce, 1/2 cup whole peeled tomatoes and 1 bay leaf to dutch oven
Add all of the beef short ribs back into the dutch oven making sure the liquid is 3/4 up the side of the meat
Bring to a simmer on the stove for 15 minutes
Cover Dutch oven and place into a pre-heated 350º oven for 3 hours
Every 50-60 minutes check on the ribs to fiip over and make sure you don’t need to add more liquid – it shouldn’t be dry (if it is you can add a splash of water, red wine, or more beef broth…all will work great)
While the beef short ribs are braising in the oven whisk together the glaze
At the 3 hour mark remove beef and place the ribs onto a cookie tray
Put the oven on Broil
Brush a coat of glaze on one side of the ribs and place under the broiler of 2 minutes (only 1 side)
Tilt Dutch oven pan to the side to skim oil off the top of braised veggies
Push all the braised veggies thru a strainer set over a bowl to catch all the juices
Make sure to scrape juices on bottom of the strainer into the bowl too
Add the strained gravy juices to a sauce pan and bring to a simmer on low
Whisk in 1 tsp of Wondra flour into the gravy and simmer for 15 minutes to thicken slightly (if it gets too thick you can add in a splash of red wine or beef broth)
If you have Flanken Cut Short ribs remove meat for bones and place in heat proof pan until you are ready to place on top of pile of mashed potatoes with a drizzle of gravy and truffle oil, and a sprinkle of chives
If you have English Cut short ribs place 2 ribs per person onto a pile of Yukon Mashed Potatoes with a drizzle of thickened gravy, truffle oil and a sprinkle of chopped chives, then serve… mangia, mangia!
NOTE: For a finishing oil drizzle Truffle oil all over dish for an extra wow!
NOTE: If you are not eating ribs right away, and want to re-heat add to a heat proof dish, add 1/4-1/2 cup of red wine and beef stock and re-heat on a 350º oven for 30-40 minutes
Spice Rub Ingredients:
2 tbsp light brown sugar
1 tsp garlic granuales
1 tsp onion granuales
1/2 tsp cumin
1/4 tsp five spice
2 tsp sea salt
1/2 tsp blk pepper
Glaze:
1/4 cup honey
2 tbsp kethcup
1 tbsp soy
1 tsp “seasoned” rice wine vinegar
a few dashes of favorite hot sauce (Siracha)
Whisk in a medium bowl until combined and brush on ribs
When you think of creamed spinach you usually think “fancy steak house”. Well who knew you could make a rockin creamed spinach right in your own kitchen that would give any steak house a run for it’s money! It’s thick and creamy made with spinach, finely chopped sweet onions, heavy cream, butter, Reggiano Parmesan, Worcestershire sauce and a dash of hot sauce. The sweet onion’s melt away into the creamed spinach leaving a lovely subtle flavor, and there’s no need for flour here either. Try giving the creamed spinach a little squeeze of lemon at the end to brighten all those luscious flavors!
Some 20 years ago I was taught this recpie from a big foodie friend, Warren, out in Mill Valley, California. When I go to a steak house now I find myself slightly biased with standards of expectations to be met. Warren says his recipe originated from Trader Vic’s which makes total sense considering everything they make is exceptional. I’m sure you remember my scrumptious appetizer “Bacon Wrapped Water Chestnuts”that originated from Trader Vic’s!
When you get ahold of a recipe like this creamed spinach it becomes part of your repertoire of easy gourmet “go to’s”. Just like the recipe Warren’s brother, Jim, gave us when I showed you how to make those amazing homemade Salmon Gravlaxlast year,another perfect dish for this holiday season, by the way!
This is the only creamed spinach recipe you will ever need. It can also be a base for other creations. If by some chance there is any of this delicious creamed spinach left over it freezes wonderfully for future concoctions.
In the past, I have thawed left over creamed spinach, added in fresh chopped tomatoes, garlic thru garlic press, feta or swiss cheese, seasoned bread crumbs, a drizzle of olive oil and made baked stuffed mushrooms and tomatoes. Have even added in raw bay scallops and crab to that mixture above to make baked stuffed artichokes! YUM!
With all our crazy schedule’s during this busy holiday season I wanted to present an uncomplicated dish on the CT Style Show today that could be made in mere minutes yet still taste absolutely delicious, so I opted for my “Lazy-Man’s Lasagna” (click here to go to recipe page).
You can be creative with this lazy-man’s lasagna by changing the meat you use to what ever your favorite type is. What’s nice about this dish is having all the luscious flavors of a lasagna but without all the work. It’s a win-win in my book!
Homebrewing will open up a whole new world for you! I never knew how delicious beer could be before my friend’s, Bill & Alicia and Mike & Becky, introduced me to their homemade beer. Notes of chocolate, caramel and citrus, even banana and apricot with a soft, creamy texture will convert you too, in a matter of minutes!
Last week I made 
