Guest Chef Post: My Favorite Hardcore Packers Fan

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I get really pumped up for football season.  Not because I am a superfan (although I admit I have a thing for Clay Matthews), but rather because this is the only time of year that my husband willingly takes to the kitchen.  He braises, he grills, and he simmers – all for the glory of the Green Bay Packers.

Three years ago, a football game on television meant only to me that: A) there would be ample beer in the fridge, and B) I had better not have anything pressing to discuss.  Fortunately, the two go hand in hand.  But tonight’s season opener means that I am having Chuck Roast braised in Furthermore Brewery’s Knot Stock Black Pepper Beer with Garlic, Ginger, Szechuan Peppercorns and Star Anise.  It also means that I probably still shouldn’t have anything pressing to discuss, but I plan on being too busy doing high kicks in my Matthews jersey.

Asian-Style Braised Beef
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Not Exactly Vegan Veggie Burgers

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I love making vegetarian burgers of all kinds, but these tempeh burgers are at the top of my list.  The texture of crumbled tempeh makes for a great burger, and unlike some other bean-based burgers, these are much firmer and hold up better for reheating. 

Still on the fence about tempeh? I highly suggest you try this recipe – you may just change your mind (the cheese doesn’t hurt).  If you find you love these burgers as much as I do, double the recipe and freeze the extras for quick dinners on busy nights.

Tempeh and Cheddar Burgers
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Pinchy and Finchy’s Hot Buns

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Who doesn’t adore steamed buns at a dim sum restaurant?  But did you know they are relatively simple to make?  I assumed any authentic recipe would be labor intensive and the buns themselves would be tricky to form and cook properly, so I was thrilled to discover that the dough is incredibly basic and the buns are a cinch to shape.

My girlfriend Pinchy had bookmarked the Steamed Pork Buns recipe from the Feb/March 2011 issue of Fine Cooking magazine, which we followed fairly closely (although my edits are shown below).  I did make our pork from scratch the day before, but you could very easily use purchased BBQ pork and quite honestly, you could use any leftover cooked pork for this recipe.  We also both agreed that this would be equally wonderful with BBQ chicken or extra firm tofu.

Go ahead and double the recipe as we did and you will have a dozen buns to eat right away and a dozen more to freeze for a rainy day.

Steamed Pork Buns
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Tortilla Española

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In Spain, a tortilla is a very popular dish that has nothing in common with the tortillas that we have come to know here in the Americas. This classic dish is essentially a potato, onion and egg frittata and it makes a wonderful side dish for meat or fish of any kind.  I made this tortilla last night and served it alongside roasted halibut with cherry tomatoes and garlic. It also makes a wonderful vegetarian meal, as it is full of protein-rich eggs.

Classic Tortilla Española
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Zucchini Season is Upon Us

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Plain old potato pancakes are a total snooze compared these zucchini cakes. The savory onions, the salty olives, and the tangy feta bring these cakes to another level.  I love them spread with Greek yogurt as a snack or a side dish, but they also make a great vegetarian dinner sitting atop your favorite pasta with a side of tomato sauce. Perhaps you have a ton of extra zucchini hanging out in your garden right now? And if you don’t, somebody you know probably does!

Zucchini Cakes
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Mac and Cheese: This Is How We Do It

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There are some dopey recipes for mac and cheese out there in internetland. Some instruct the cook to toss grated cheese and noodles together and then bake. Whaaaaaaat??? Life is short, people! Mac and cheese needs a nice cheese sauce, and a really incredible sauce is not difficult to make.  Just have everything ready to go (noodles cooked, cheeses grated) when you start the sauce and you’ll have your own killer mac and cheese in the oven in 20 minutes.

Real Mac and Cheese
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