Meat Free Mondays – Vegetarian Breakfasts

There’s a diner near our house that my wife and I like to visit at least once or twice per month. It’s called Les Brothers and there’s nothing fancy about it. There are probably diners just like it in practically every town and state.

Going vegetarian and vegan has presented challenges when it comes to breakfast.

The service is often bad. That food it generally pretty good. And the ambience is relaxed, friendly and inviting. We like it because we feel comfortable there.

Whenever we go to Les Brothers, I always order the same thing. I’ve been having the corned beef hash and eggs over easy with Greek toast every visit for about the past 10 years and each time it’s exactly the same: Superbly delicious. I especially love the fact that they give you four eggs with it!

So when Sandi and I decided that we weren’t going to eat meat anymore, the first thing that occurred to me was that I wouldn’t be able to enjoy my Les Brothers breakfast. In fact, to be totally honest, the thought of giving up my favorite breakfast at my favorite greasy spoon diner probably delayed our eventual conversion to vegetarianism for several months.

Finally, however, we cut the cord. So long, corned beef hash, my old friend. I will miss you dearly.

For me, breakfast poses probably the biggest challenge to eating vegetarian, and especially eating vegan. For as long as I can remember, the first meal of the day has been associated with eggs, bacon, sausage, ham, cheese, corned beef hash or some other now-forbidden ingredient.

So I’ve been a little more permissive with myself  when it comes to breakfast. While meat has been taken off the table — both figuratively and literally — I am slowly weaning myself away from eggs and cheese.

For example, whole eggs have been replaced exclusively with egg whites. And instead of gobs of unhealthy shredded cheese — or worse yet,  processed cheese food — I’ve been allowing myself to enjoy queso fresco, a light and tasty Mexican cheese (translated as “fresh cheese” in Spanish) made from either raw cow milk or a mixture of cow and goat milk.

Mild-flavored and crumbly like feta, but without as much saltiness, queso fresco is the perfect accompaniment to these breakfast tacos made with egg whites, fresh chopped kale and a little Sriracha sauce.

Vegetarian Breakfast Tacos

Now that summer’s here, fresh fruit at the height of its ripeness is at its most affordable at the produce markets. Lately, we’ve been enjoying an abundance of fresh Michigan cherries and whole pineapples for as little as $1.50 apiece.

So while it has been difficult to say goodbye to my traditional, if unhealthy, favorite breakfast, it’s been a joy to discover new and delicious breakfast options that are both healthier and more flavorful. It’s about time we started creating some new traditions anyway.

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Meat Free Mondays – Compound Salads

When I was attending culinary school full-time, I also worked full-time in a restaurant kitchen. Although it was stressful, it also was a great experience because I learned a thousand times more on the job than I did in the classroom or the school’s kitchen.

One of the most important lessons I learned was how to deal with different kinds of people. For example, the first chef I worked for was a guy named Chef Mark. To say he had a temper is like saying Donald Trump is a little immodest sometimes. Working for Chef Mark was like going to work inside an active volcano each day: You never knew when it was going to blow up. (He eventually got fired for throwing a back waiter into the salad station during a particularly hectic dinner service.)

Still, I learned a lot from Chef Mark, not just how to deal with somebody who could occasionally switch into Mr. Hyde, but also about cooking. Despite his flaws, Chef Mark knew a lot about food and how to transform it into something extraordinary.

“I’m not going to teach you how to cook according to a recipe,” he told me one day. “I’m going to teach you how to cook, period. You can throw away your recipe book.”

From Chef Mark, I learned how to balance and counteract flavors against each other for heightened effect: Sweet, sour, salty, bitter, unami, etc. Textures, colors and plating also could be assembled in different combinations to create something unique.

Most importantly, I learned how to take any ingredient and build a dish around it, complementing it with both the expected and unexpected in order to surprise and delight the diner.

Take compound salads, for example. A compound salad is any type of salad that is based on some sort of central ingredient, such as a particular vegetable (such as green beans, grilled vegetables, asparagus), a grain or legume (rice, lentils or any kind of beans), fruit or even a protein (tuna, chicken, eggs).

Broccoli salad, for instance, is centered on the crisp, crunchy and relatively neutral flavor of fresh broccoli. You can complement it with a dressing that has a tangy flavor and creamy texture, as well as garnish that builds on or contrasts its primary flavor, such as the smoky flavor of bacon, the sweetness of raisins, the sting of onions.

Or consider tuna salad. The dry, slightly fishy flavor of the tuna is given a bit of crunch with celery, sweetness and a little bite with onion, and it’s all balanced with the lemony, tart flavor of mayonnaise, then underscored with just the right amount of salt.

Once you start thinking about flavor profiles, you can create a compound salad out of practically anything. Just apply the four elements of any compound salad:

1. The main ingredient

2. The dressing

3. The garnish (whatever you add to the salad to complement the primary flavor)

4. The seasoning (salt, pepper, cayenne, Adobo, Tony Chachere’s, etc.)

When the weather gets warm, I often build cool, refreshing compound salads out of anything I find lying around. Compound salads are handy to have in your refrigerator because they make a great snack, are perfect for a quick lunch, and can even round out a dinner as an appetizer or side dish.

In this instance, I just happened to have some quinoa left over from something else, so I combined it with some black beans, added a garnish of red onions, carrot, celery, red bell pepper and scallion, dressed it with an nice little Greek Oregano Vinaigrette, add a touch of sea salt and fresh cracked black pepper, and I had wonderful compound salad that we enjoyed for a several days.

I’m not going to post a recipe because, really, there is no recipe. Plus, I want you to try it yourself. Find some ingredient you already have lying around, think about its flavor profile, then just build something new around it. You may surprise yourself with what you come up with.

While my time with Chef Mark may have been stormy, I came away from it a much better cook and a more versatile person.

Meat Free Monday – Edamame and Orzo Salad

 

Recently, I’ve become a vegetarian. The last actual meat I ate was a little more than five weeks ago when I had a turkey burger when my mother-in-law came over for our weekly Sunday dinner.

Since then, I have been meat-free and mostly dairy free as well, although I am unable to resist mozzarella cheese on my homemade vegetarian pizza.

There are lots of reasons for going vegetarian. Mine are for health purposes. I’ve been reading for years now that removing animal products from your diet can not only help prevent illness and give you more energy, but also can actually reverse chronic and potentially fatal diseases such as cancer, heart disease, diabetes and so on.

While I don’t have any life-threatening diseases (that I know of), I can tell you that since eliminating meat from my diet, I definitely have more energy throughout my day, feel healthier overall, and even seem to have a more positive outlook most of the time. While all of these could be psychosomatic, I really don’t think they are. I’m convinced they are related to my diet.

I’ve even started running again. Recent past efforts to return to running have all been cut short by injury or frustration, but now I’m running pain-free, look forward to my runs and am averaging about 15 to 20 miles/week.

I thought I would crave meat — and I probably did the first few days or so — but now the thought of eating meat sort of fills me with dread. Especially after reading about how animals are treated by food production. It’s truly horrible.

Another thing I worried about was that there wouldn’t be enough variety in a vegetarian diet to keep me interested in it. But that certainly hasn’t been the case. My wife and I have been eating a richer mix of foods than ever before. Where in the past we could get stuck in a rut — pasta/Mexican/pizza/grilled chicken/turkey burgers/repeat — in the past five weeks since I’ve started, we haven’t had the same meal twice.

If you would have told me a few years ago that I would be expounding on the benefits of vegetarianism or veganism, I would have called you crazy. In fact, like many people I looked upon vegetarians with derision and a little suspicion. Yet here we are.

I’m working toward veganism and have cut out 95% of dairy from my diet. Milk and eggs are essentially gone and — other than pizza — cheese is pretty much out of my life as well. read a book by wellness expert Kathy Freston in which she describes herself as a “vegan-ist”, or someone who is leaning towards veganism but hasn’t quite made the leap entirely. I think that pretty well sums up my mindset right now.

Here’s a recipe for Edamame and Orzo Salad that I modified (stole) from veghotpot, one of the vegetarian bloggers I admire the most. Edamame is a type of soybean that is similar to peas. You usually can find it in the frozen food section. If you can’t, frozen peas or even lima beans will work just as well.

Edamame and Orzo Salad

For the dressing:

Juice of 1 Lime

Few drops of Toasted Sesame Oil

1 TBS Bragg’s Liquid Aminos or Reduced Sodium Soy Sauce

1 Seranno Pepper, ribs and seeds removed, small dice

1 inch Ginger, peeled and minced

1 Garlic Clove, crushed

For the Salad

1 cup Edamame Beans

1 large Carrot, small dice

1 Zucchini

1 Yellow Squash

1 head Boston Bibb Lettuce

1/2 cup Orzo pasta, dry

To make the dressing, squeeze the lime juice into a bowl and add the sesame oil and liquid aminos. Add the Seranno pepper, garlic and ginger and add to the liquid in the bowl. Put to one side.

Steam the edamame beans for 3-4 minutes or microwave for a minute or two. Cook the pasta according to the packet instructions then run under cold water and allow to cool down with the beans.

Chop the lettuce into bite-size pieces. Cut the yellow squash and zucchini into thin strips. Toss together with the dressing and serve.

Meat Free Mondays – Koshari

Okay, so I’ve been reading this book, “Dark Star Safari,” by Paul Theroux.

He’s one of my favorite travel writers because he goes to these out of the way places and has these wild experiences — such as kayaking from island to island in Polynesia (“The Happy Isles of Oceania”) or taking a train ride across China and Mongolia (“Riding the Iron Rooster”).

Theroux is such a skilled writer that he doesn’t need to rely on photos to bring the places alive. They aren’t traditional travelogues that describe only what tourists go to see, but instead focus on the everyday lives of the people who live in these exotic locales.

This book, which he wrote in 2002, chronicles his adventures traveling overland down the African continent, from Cairo to Cape Town. I haven’t finished it yet, but it’s terrific.

One of the things that struck me was Theroux’s description of Egyptian street life in Cairo and other cities. On every corner, he writes, a street food called Koshari (or koshary, kosheri, kushari or كشرى ) can be found.

Koshari is a mixture of lentils and rice that are cooked together, topped with a spicy tomato sauce and fried onions. Although it’s usually vegetarian, sometimes meat is added in the form of sharwarma, or fried liver.

Originally a Moorish dish, koshari evolved as an “end of the month” dish that was consumed by workers in labor camps. People would gather together all the odds and ends they had left over and create a shared dish that could be prepared and enjoyed communally.

It’s now the national dish of Egypt and is available on practically every street corner, marketplace and stall in cities and towns throughout the country, according to Theroux.

That reminded me of Red Beans and Rice, which started out as a New Orleans Monday morning stew made with whatever was leftover from the weekend’s more formal dinners.

Anyway, I knew instantly I had to make it, especially since my cupboard has been overflowing with half-packages of rice and lentils, tins of tomato sauce and other odds and ends.

In fact, I already had everything on this recipe’s long list of ingredients with the exception of cardamom. So I simply substituted curry powder for the Bahārāt, which is Arabic for “spice mix”.

I subsequently discovered that my local supermarket carries a Garam Masala seasoning powder (hooray for multi-culturalism!), which has practically the same ingredients as Bahārāt. I will be using that next time.

Koshari is one of those “use every pot and pan you have” dishes

As it turns out Koshari is quite simple to make, but is one of those “use every pot and pan you have” dishes that is something of a chore to clean up after.

Having never made it before, I toned down the spices, especially the red pepper flake, because I wasn’t sure how strongly flavored it would be. It’s taste was delicious, but next time, I plan on bringing the bold, forward flavors this dish on full force.

Koshari

2 TBS olive oil

1 cup Medium Grain Rice

1 cup Brown Lentils

2 cups Macaroni, dry

2 cups Vegetable Stock

1 Garlic Clove, quartered

1 tsp Cumin

1 Bay Leaf

½ tsp Salt

2 TBS Olive Oil

2 large Onions, thinly sliced

Sea Salt to taste

For the Spicy Tomato Sauce

2 TBS Olive Oil

1 small Onion, diced finely

2 Garlic Cloves, finely minced

15 oz can Tomato Sauce

2 tsp Bahārāt spice mix (or Garam Masala or curry powder)

¼ tsp Red Chile Flakes

1 TBS Red Wine Vinegar

Sea Salt & Fresh Cracked Black Pepper to taste

For the Crispy Onion Garnish

2 Onions, finely sliced

Oil for deep-frying

15 oz can Garbanzo Beans

1. Heat 2 TBS of olive oil in a medium saucepan over medium-high heat. Add the rice and fry it for 2 minutes, then add the vegetable stock. Bring it to a boil, decrease the heat to low, cover and simmer for 15 minutes or until the rice is cooked.
2. Rinse the lentils under cold water and add them to another medium saucepan with 2 cups of water. Add the garlic, cumin and bay leaf and bring it to a boil. Reduce the heat to low, cover and simmer for 20-30 minutes or until the lentils are tender. Once cooked, add the salt and stir to combine. Strain any excess liquid if necessary.
3. Cook the macaroni according to package instructions until al dente. (Note: Prepare the rice, macaroni and lentils while the sauce is simmering and leave them covered in the pots to keep warm.)
4. To make sauce, heat the oil in a medium saucepan over medium-high heat and add the onion. Cook until soft and translucent, about 5-7 minutes. Add the garlic and saute until golden brown. Add the tomato sauce, Bahārāt, salt and pepper to taste, chile flakes and red wine vinegar. Bring it to a simmer, reduce the heat to low, cover and simmer for 20 minutes, stirring occasionally.
5. To make the crispy onions, heat the oil in a skillet. Add the onions and fry until dark brown. Using a slotted spoon, remove them from the oil and place them on paper towels to drain and cool.
6. Add the rice, lentils and macaroni to a large bowl and toss to combine. Sprinkle a little Bahārāt over each portion and serve topped with some of the spicy tomato sauce. Top with garbanzo beans, the crispy onions and another sprinkle of Bahārāt. Serve warm.

Here’s the recipe for Bahārāt if you want to try making it yourself. You also can find premade Bahārāt at stores that feature Arabic foods.

Makes about 3/4 cup

2 TBS Black Peppercorns

2 TBS Coriander Seeds

2 TBS Cumin seeds

1 TBS Allspice berries

1 tsp Cardamom seeds

1/2 tsp Whole Cloves

4 (3-inch) Cassia or Cinnamon Sticks

2 TBS ground Sweet Paprika

1/2 tsp Nutmeg, freshly grated

Grind the whole spices using a mortar and pestle, spice mill, or coffee grinder. You may need to do it in several batches. Add the paprika and nutmeg and combine.

Store in an airtight container for up to 3 months.

Meat Free Mondays – Vegan BBQ Sandwich

When I cook vegan, it  can sometimes be a drag. I tend to use the same ingredients over and over again — lentils, chickpeas, black beans, quinoa, rice and so on.

That’s why it was such a thrill to discover soy curls. These are tiny dehydrated twists made of soybean and nothing else. They will stay fresh practically forever, especially in the freezer, and require only a quick steeping in hot water in order to be rehydrated.

They can be substituted in any recipe that requires shredded meat, such as this vegan BBQ sandwich recipe.

The taste of soy curls is neutral like chicken breast, so they enthusiastically take on the flavor of  whatever other ingredients you prepare them with. Their texture is sort of like pulled pork, but without the globs of fat or stringiness (or the saturated fat).

The only downside is that soy curls are not yet widely available. I had to mail away for them from a vegan grocery store on the West Coast after I found this recipe and wanted to give it a try. But they are quite inexpensive — I paid $4.15 for a 10 oz package, but that results in about 1.5 pounds of actual edible product once you add water — especially when compared to meat.

Plus, they are made from the whole soybean, are all natural, contain no preservatives or additives and are high in fiber.

Seriously, what’s not to love?

To make things even better, this recipe is made with a Sriracha Barbeque Sauce.

Sriracha — also known as “Rooster Sauce” due to the big rooster on the package — is a Thai spicy-sweet hot sauce and currently is my favorite obsession food.

I’ve been putting it on everything, but I especially love it over a couple of scrambled eggs inside a warm tortilla with a little queso fresco. (I literally had that for breakfast every day last week!)

Vegan BBQ Sandwich

1/2 package Butler Soy Curls, rehydrated according to the package instructions

1 Red Onion, slivered

1 Green Bell Pepper, ribs and seeds removed, diced

8 oz Portobello Mushrooms, diced

For the Sriracha BBQ Sauce

1/2 cup Organic Ketchup

2 TBS Molasses

2 TBS Bragg’s Liquid Aminos

1 TBS Cider Vinegar

1 tsp Agave Nectar

1 Garlic Clove, minced

1 tsp Liquid Smoke

2 tsp Sriracha Sauce

Fresh Ground Black Pepper to taste

1. In a non-stick skillet, water sauté the onion, pepper and mushrooms until onions are softened, about five minutes, stirring occasionally.

2. Add the soy curls and sauce and cook until most of the sauce is absorbed by the soy curls and they begin to brown a little, stirring occasionally, about five minutes.

3. Serve on pretzel bun with pickles on the side.

Soy aminos is a liquid protein that is used as an all-purpose seasoning and tastes like soy sauce. It is made from soybeans and includes a bunch of essential and non-essential amino acids, and is much better for you than sodium-rich soy sauce.

Agave nectar is a natural sweetener extracted from the core of the blue agave plant, the same cactus that is used to make tequila. It’s tastes like honey and is 25% sweeter than sugar. I’ve been using it a lot anywhere I would use sugar or honey, such as in breads, sauces and salad dressings.

Baked Buffalo Wings

Who doesn’t love Buffalo Wings? They go perfectly with watching football.

Baked Buffalo Wings

But they are something that usually are enjoyed at a restaurant because most people don’t have a deep fryer in their home kitchen.

Breaded and deep fried Buffalo Wings are super high in fat, so they are not something you should eat everyday.

But what if there a way to enjoy Buffalo Wings in your own home? And what if they had far less fat than the traditional sports bar appetizer, yet had all the great flavor?

That was the challenge I came up with for myself. The result were these delicious baked Buffalo Wings.

While chicken wings are still higher in fat than low-fat diet staples like boneless skinless chicken breast or ground turkey, because these Buffalo Wings are baked instead of submersed in hot cooking oil they have less fat and fewer calories than those found at Hooter’s, Buffalo Wild Wings, or your favorite watering hole.

Chicken wings are also some of the least expensive proteins you can buy. Usually, you can find them for $.99/lb or less.

Only a few decades ago, chicken wings were either thrown away or used to make chicken stock.

But back in the 1970s, a woman named Teressa Bellisimo – owner of the Anchor Bar in Buffalo, New York — invented them on the spot to feed a bunch of hungry college students her son Domonic brought home unexpectedly. She threw a bunch of wings in a deep fryer then tossed them in a mixture of cayenne pepper sauce and butter, then served them up with blue cheese dressing and celery sticks.

They quickly became a fixture on sports bar appetizer menus everywhere.

Franks Wing Sauce

My reduced fat recipe uses the same sauce — melted butter and Frank’s Buffalo Wing Sauce — but the wings are baked instead of fried, then tossed with bread crumbs and baked again.

The result is a delicious, reduced fat version of this classic appetizer. And just in time for the NFL playoffs!

Baked Buffalo Wings

1 lb. Chicken Wings (about 8 to 10 wings)

Sea Salt

Fresh Cracked Black Pepper

1/2 cup Unsalted Butter, melted

1/2 cup Franks Buffalo Wing Sauce

1 cup Bread Crumbs (I used Panko, Japanese-style breadcrumbs that are larger than traditional breadcrumbs)

Celery Stalks

Blue Cheese or Ranch Dressing

1/4 cup Blue Cheese Crumbles

1. Preheat oven to 375F. Separate wings  at the joint. If the wing tip is included, you can either save it for stock or discard it because it doesn’t have enough meat on it to make it worth keeping. Spray a baking sheet with pan spray and lay out the chicken wings. Season with S&P, flip over and season the other side. Bake for 20 minutes and remove from oven.

2. Combine melted butter and wing sauce in a mixing bowl. Add chicken wings and toss so that all are thoroughly coated. Add bread crumbs and toss again. Return wings to sheet pan and return to oven for another 10 minutes.

3. Remove from oven. Combine dressing and blue cheese crumbles. Serve on the side with celery stalks.

A question for my foreign readers: Are Buffalo Wings strictly an American phenomenon or are they popular elsewhere as well? I’m just curious!

Meat Free Mondays – Vegan Pizza

Veganism is something I think I could do, with one exception: Pizza.

My love for pizza is well-documented. I could eat pizza seven nights per week … and before I was married, I often did!

Vegan Pizza

Living in Chicago, we have an embarrassment of riches when it comes to great pizza places. There are many world-class pizza places within delivery distance to my house: Palermo’s in Oak Lawn, Louise’s in Crestwood, Papa Joe’s in Oak Lawn, Lou Malnati’s, Vito and Nick’s (featured on Diners, Drive-Ins and Dives), Home Run Inn, and Phil’s, to name a few.

Even the second-tier pizza places — Conte’s, Leonardo’s, Fox’s, Augustano’s, etc. — are far superior to the best pizza offerings in most cities. I’m not saying this to brag: It’s just the truth. Chicago is known for its great neighborhood pizza places.

Turning my back on pizza in Chicago would be like somebody in Indianapolis swearing off auto racing or somebody from Kansas City refusing to eat barbecue: It’s too hard because it’s what defines that city.

So when I found out that soy-based mozzarella “cheese” was an actual thing, my hopes that vegan pizza could be a reality were raised.

I found a place online called Food Fight Grocery where I could buy it — along with a lot of other cool vegan stuff — and placed my order. A few days later it arrived.

I have to admit that this tube of soy-based mozzarella sat in my refrigerator for a couple of weeks before I worked up the nerve to actually try it. I mean, what if it was really good? That would mean the final obstacle to my going completely vegan would be removed.

After all, the package stated that it tastes and melts just like real dairy-based mozzarella and that it even had the same stringy texture.

Finally, I tried it. Using my standard vegetarian pizza recipe — including the homemade whole wheat dough I always use —  I put together my pie.

The first sign that something wasn’t right with this “cheese” was that you couldn’t grate it like you can fresh mozzarella. It wouldn’t hold together well enough to withstand the grater. It was too watery. So instead I had to cut it into discs.

Then, when I cooked the pizza, the cheese only melted slightly and wouldn’t get brown and bubbly, not even when I turned on the broiler for a couple of minutes. It stubbornly stayed the same white color.

Finally, it came time to taste it. The flavor, while mozzarella-esque, lacked the buttery undertones that real, fresh mozzarella has. In fact, it didn’t have much flavor at all.

The texture was similar to mozzarella, but despite what the packaging claimed, it didn’t have the stringiness and gooey texture we’ve come to associate with high-quality dairy-based mozzarella. While it wasn’t exactly like putting tofu on pizza and calling it cheese, it was close enough that I don’t think I’ll try it again.

In a way, I’m relieved because I don’t think I’m ready to commit 100% to vegan — or even vegetarian — lifestyle. Still, I enjoy cooking vegan much more frequently than ever before and am continually seeking out new recipes — especially on such great blogs as Becky’s at VegHotPot — so that I can cut down drastically on the amount of animal protein I consume.

But nothing will ever take the place of my Chicago pizza.

Thank God!

Seafood Fridays – Lobster Ravioli

Market price.

It’s enough to scare away all but the very wealthiest of diners. Usually, when lobster is offered on a restaurant’s menu, it’s accompanied by these two intimidating words.

They essentially say, “If you have to ask how much the lobster is, you can’t afford it.”

Occasionally, however, lobster will show up in the local supermarket at much more reasonable price. This was the case this week, when our local mega-chain grocery store advertised whole lobsters for only $4.99/each.

Granted, they turned out to be tiny farm-raised, previously cooked and frozen. Each whole lobster weighed less than a pound, so that meant they would yield only about 8 oz of lobster meat or less.

Still, it was enough of a bargain to get me thinking of how to turn very little lobster into a very flavorful dish.

“I’ve got it!” I thought. “Lobster ravioli!”

Lobster ravioli — or any ravioli for that matter — allows you to infuse the flavor of the main ingredient into the dish without having to spend a lot of money on food cost. This is especially helpful when it comes to high-cost items, such as truffles, foie gras and, yes, lobsters.

In restaurants, we used to use the claw meat from whole lobsters for ravioli — and lobster bisque — while the meatier tails were steamed and served with drawn butter for, you guessed it, market price, which was usually about $24.99 and up.

Of course, we used live, wild-caught lobsters that weighed at least two pounds each.

Apparently, even the cost of wild-caught lobsters is coming down thanks to a lobster glut. Lobstermen in Maine reportedly have been opting to keep their boats in port rather than harvesting lobsters that sell for less in the open market.

Lobster ravioli is a way of having your lobster and eating it, too. That’s because it only requires a very small amount of lobster meat that gets mixed with other ingredients — in this case ricotta cheese, sauteed onions, garlic and parsley — to give you a much higher yield.

I used homemade raviolis, but you could just as easily buy fresh or frozen wonton wrappers. Even pierogi dough would work pretty well.

I served mine with a spicy tomato cream sauce and garnished it with some fresh chopped parsley.

Lobster Ravioli

1 TBS Extra Virgin Olive Oil

1/2 White Onion, small dice

1 Garlic Clove, crushed

2 TBS Fresh Parsley, chopped (Plus more for garnish)

Sea Salt

Fresh Cracked Black Pepper

4 to 6 oz Lobster Meat, cooked

3/4 cup Fresh Low-Fat Ricotta Cheese (or cottage cheese)

Dash Worchestershire Sauce

Dash Hot Sauce

1 lb Fresh Pasta Dough (or fresh or frozen Wonton Wrappers or Pierogi dough)

1. Place a medium cast iron skillet over a medium heat. When hot, add EVOO. When smoking, add onioin and cook until slightly carmelized, about five minutes, stirring frequently. Add garlic and cook just until fragrant, about one minute. Remove from heat and let cool slightly.

Lobster Ravioli Filling

2. Place onion mixture, lobster, ricotta and parsley in a food processor. Season with salt and pepper, Worchestershire and hot sauce and pulse until a chunky paste. Tranfser to a mixing bowl and refrigerate until ready to use.

3. Use a pasta machine to roll pasta dough out into thin sheets. Place on a ravioli mold, use plastic peice to make indentations, then fill each with about 1 tsp of the lobster mixture. Place a second pasta sheet over the top and roll a rolling pin over to cut into individual raviolis. Lay out on a floured sheet pan, refrigerate and let air dry for one hour. Then flip each ravioli over and dry the other side for another hour. At this point, the ravioli can be frozen for later use.

4. Bring a large pot of salted water to a rolling boil. Add ravioli one at a time, return to a boil, reduce to a simmer and cook for approximately 8 minutes. Remove ravioli, drain and toss lightly with butter, salt and pepper. Serve immediately with either a storebought tomato sauce, browned butter or simply olive oil.

For my tomato cream sauce, I simply sauteed some onions, green pepper and mushrooms until soft, hit it with about 1 cup of canned chopped tomatoes, 1 tsp sugar, S&P, 1/2 tsp fennel seed and a pinch of red pepper flake.

I let it cook down until the sugars started to carmelize a little then transferred the mixture to the food processor, pureed it, passed it through a sieve back into a sauce pan and put it back on the fire.

Finally, I whisked in about 1/4 cup fat-free half and half and balanced it with S&P. Just before serving, I finished it by whisking in about 1 TBS whole butter, then drizzled it over the ravioli.

Just like downtown!

Meat Free Mondays – Homemade Pierogi

Back in the late 1970s, the parish I grew up in commissioned a family photo book. Every St. Catherine of Alexandria family was invited to show up at the school at an appointed time to have their portrait taken by a professional photographer.

When my family arrived, we were hustled into a makeshift photo studio set up in an empty classroom and posed by the photographer in front of a screen. Apparently, we were too dour, so he tried to lighten things up by making us laugh.

“How many Polish people does it take to ….”

My father stopped him right there. “A word of warning,” he said, channelling his best  Dirty Harry. “You probably don’t want to be telling Polish jokes in this parish, pal. It’s mostly Polish people.”

The photographer promptly shut up and snapped the picture.

It’s easy to take for granted how engrained Polish culture is in our community. Although we weren’t Polish — the McCulloughs are most definitely Irish — there are neighborhoods and even entire towns around my house where some of the signs on businesses and storefronts are in both English and Polish — and the rest are in just Polish.

Enter any number of stores around here and it’s like walking into a business in downtown Krakow or Warsaw. All the products are imported from Poland, Polish is the spoken language, and all the signs and prices are in Polish.

When I was a younger man, I married a Polish girl. My daughter is half-Polish. One of my favorite memories from that marriage was when my ex-wife’s relatives would come over to our apartment laden with bags and boxes of wonderful, steaming Polish foods they had just bought from stores on Milwaukee Avenue, the heart of Chicago’s Polish community.

Like corned beef for the Irish or pasta for the Italians, if  it’s not the national dish, pierogi is at least the food that best represents the cultural identity of Chicago Poles. Pierogi from various Polish delicatesans are compared, contrasted and debated as if they were United Nations resolutions rather than stuffed dumplings.

Everybody has their favorite place for pierogi, and they are willing to argue vehemently for hours as to why their choice is the best.

And that’s just the beginning of the debate. There’s the various stuffings to consider: Potato, sauerkraut, cheese, fruit and an infinite variety of others. And the personalized topping preferences: Sour cream, applesauce, browned butter.

Frozen Pierogi are sold in every grocery store in Chicago, but it would be scandalous to serve them. Not when there are so many excellent places to buy handmade pierogi. That would sort of be like serving frozen pizza to somebody from Chicago. It’s simply not done.

An even better option is to make your own pierogi. They are supremely simple to make and the end result is fresher and often even better than anything you can buy.

Pierogi can be stuffed with anything, making them perfect for burning out leftovers. They freeze really well, so you can make a big batch and throw them in the freezer, taking out only a few at a time as you need them.

Here’s my simple, quick pierogi recipe. Although by no means authentic — my first marriage didn’t last long enough for me to be admitted to that secret society — it is a reasonable facsimile.

At least for an Irishman.

Pierogi

2 cups Unbleached All-Purpose Flour

1/2 tsp Salt

1 large Egg

1/2 cup Sour Cream

1/4 cup Unsalted Butter, room temperature

1. To make the dough, in a medium mixing bowl, mix together the flour and salt. Add the egg to the flour and stir together with a fork. The dough will be quite clumpy at this stage. Work in the sour cream and soft butter until the dough comes together in a slightly rough, slightly sticky ball. Using just your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist. Wrap the dough well in plastic wrap and refrigerate for 30 to 60 minutes, or up to 48 hours.

2. You can fill your pierogi with whatever you like. I used leftover mashed sweet potato that had been mixed with a little butter, salt and pepper. Fill the pierogi by rolling half the dough 1/8″ thick. Use a 2″ round cutter — I actually used an inverted drinking glass — to cut circles of dough. Repeat with the other half of the dough. Save the scraps: These can be snipped into small pieces and added to simmering soups.

3. Place 2 tsp of filling on each round of dough. Gently fold the dough over, forming a pocket around the filling. Pinch the edges of the pierogi to seal, then seal again with the tines of a fork.

4. Fill a large stockpot with salted water and bring to a boil. Drop about 10 pierogi at a time into the pot so they have room to float without sticking. When the pierogi float after about 10 minutes, they’re done. Remove them to side plate. Once they are cooled, you can tranfer them to freezer bags and place them in the freezer for another time, or cook them right away.

5. To finish the pierogis, place a saute pan over a medium heat and drop about a TBS of whole butter into it. When it reaches the foaming stage, sauté a few dieced shallots or onions in the butter then add the drained pierogi . Cook until browned and crisped. Serve hot with sour cream, applesauce, browned butter or any other condiment you like.

Stuffed Green Peppers

Funny story. I’m not allowed to make stuffed green peppers in my house.

And it’s not because of anything I did (for a change). It’s because when my wife, Sandi, was growing up her mother would serve stuffed green peppers at least once per week.

That’s because Sandi’s mom was, let’s just say, not terrifically skilled in the kitchen and stuffed green peppers was one of the few things she could make.

According to Sandi, her mom would make enormous batches of stuffed green peppers every few weeks then wrap them individually in recycled Wonder Bread bags and throw them in the freezer.

Whenever she was too busy to make dinner or didn’t feel like cooking — which apparently was quite often — out would come the Wonder Bread bags and Sandi and her sister would be served stuffed green peppers.

It was pretty much an unstated condition of our marriage that I would never make stuffed green peppers for Sandi ever, ever again.

And yet here we are.

Although I empathize with Sandi for her mother’s limited kitchen skills, I can also sympathize with her mom because stuffed green peppers are one of the simplest, most versatile and affordable dishes you can make. Especially when you have a couple of green bell pepper plants in your garden — like we did this summer — which produced more than a bushel of peppers each.

Plus, green peppers can be stuffed with almost anything. I usually use a rice and meat stuffing, and the meat could be ground beef, ground turkey or even leftover pork or chicken. But you could just as easily make a vegetarian version by using mushrooms or additional vegetables.

For this recipe I used a couple of hot Italian sausages I had in my freezer leftover from some pasta we had some time ago. Stuffed green peppers are fast, simple and delicious.

Sadly, it’s not something I can make anymore. At least not without invoking the wrath of Sandi.

Stuffed Green Peppers

4 Green Bell Peppers

3 cups Cooked Rice

1 TBS  Extra Virgin Olive Oil

1/2 White Onion, medium dice

1 or 2 Jalapenos, ribs and seeds removed, small dice

1 Garlic Clove, crushed

1 lb Ground Beef, Turkey, Italian Sausage or almost any other protein (optional)

2-6 oz cans Tomato Sauce

1/4 cup Grated Parmesan, plus additional for garnish

Sea Salt

Fresh Cracked Black Pepper

1. Bring a large pot of water to a boil. Meanwhile, cut off tops of peppers, remove ribs, seeds and stems. Dice up the pepper tops and set aside. Drop peppers into boiling water and blanch for 2 minutes. Use a tongs to remove to a plate, pour out water, return peppers to pot and cover with cold water to stop cooking process.

2. Preheat oven to 350F. Place cast iron pan over a medium heat. When hot, add EVOO. When smoking, add onions, diced green pepper and jalapeno. Saute until onions are translucent, about 2 minutes, tossing frequently. Cut sausage from casings and add to pan, using a wooden spoon to break up into small peices and cook until browned, about 5 minutes. Add garlic and cook until aromatic, about a minute. Remove from heat.

3. In a mixing bowl, combine rice, sausage mixture, tomato sauce — reserving about half of one can for garnish — and parmesan. Season to taste with salt and pepper. Use a teaspoon to stuff each pepper with the mixture generously.

4. Spray a round or square 8″ casserole dish with pan spray. Place any leftover rice and meat mixture on the bottom of the casserole dish, then place the stuffed green peppers top side up in the dish. Garnish the tops with remaining tomato sauce and a little parmesan. Cover with foil and cook for 30. Remove foil and cook for another 10 minutes to crisp up the tops a little.

Stuffed green peppers are delicious, economical and easy to make. Just not in my house.