Thursday, March 5, 2015

The Fun Ship Special


A funny thing happens when March arrives: This winter-loving writer’s mind switches to spring. Once we reach the year’s third month, my affair with winter is over. The weather can get warmer (but not too warm) and the snow can cease for another year.

Of course, Nature doesn't always comply. So far winter is holding on for dear life. This weekend is projected to be nice in Kansas, but I know many of you are growing weary of the cold and snow.

Hopefully, this Fun Ship Special can put you in a warmer mood. On my recent cruise aboard the Carnival Magic, waitstaff carried trays of these festive, tropical drinks around the lobby area as guests boarded. They looked so refreshing I was tempted to pluck one off of a tray. However, I’m allergic to pineapple (crazy, but true), so I asked a server what was in the drink. Yes, pineapple juice was on the ingredient list, so I reluctantly passed.

A few days later, I was chatting with Keith Patel, the beverage operations manager for the Magic. He said the most popular cocktail was the Fun Ship Special. When I mentioned my pineapple issue, he grinned and said, “You know, we can make it without the pineapple juice.”







A short while later, some of my family and I met with Keith in the ship’s RedFrog Pub to give the drink a try. (Check out the bartender in action!) It was wonderful. Tropical and fruity, with a great kick!











I also tasted the ThirstyFrog Red, the pub’s private label beer. Refreshing, clean, not too hoppy, and full of flavor. This is my kind of beer.








Some of my tablemates avoid alcohol, but they gave the virgin strawberry pina coladas a thumbs-up. We also tested some of the pub grub fare.









The coconut shrimp was a winner.














So were the kicked-up conch fritters and these West Indies Roti, filled with curried chicken and dipped in a mango chutney.






The Ditch clan is already planning next year’s cruise, and I can picture myself spending a lot of time in the RedFrog Pub. (Trouble!) Until then, I intend to make many Fun Ship Specials to get me through the blistering Kansas summer to come…sans pineapple.

(Read more about the cuisine on the Magic in my recent newspaper article here.)

The Fun Ship Special
Makes 1 serving

1/2 ounce Barcardi Superior Rum
1/4 ounce Skyy Vodka
1/4 ounce Disaronno Amaretto
1/4 ounce Apricot Brandy
1 1/4 ounce orange juice
1 1/4 ounce pineapple juice
1/2 ounce lime or lemon juice
1/4 ounce Grenadine

Fill a large pub glass with ice. Mix all of the ingredients together. Shake until a good foam is noticed. Pour over the ice. Garnish with an orange slice, cherry, and umbrella, and serve with a smile.





Disclaimer: While the crew and employees of Carnival Cruise Lines and the Magic were very hospitable and accommodating during my time on board, I paid for the trip myself. I’m not being paid by Carnival to make this or any upcoming posts with recipes from the cruise. All of the opinions and experiences are my own. 

Friday, February 20, 2015

Mushroom Cappuccino and a Winter Break




I know many of you are suffering the winter blahs, especially those of you buried under snow in the Northeast. So I thought I’d give you a break from all of the whiteness with a few photos from my trip on the Carnival Magic to Mexico’s Yucatan Peninsula.


I was surprised how much I enjoyed going on a cruise. Most of you know from past posts that I love winter! I've never felt the need to escape to warmer climates. Plus, Kansas has had a pretty mild winter so far, with temps in the 50s, 60s, and some 70s…until this week, when it has been more winter-like.




I was envious of my friends in New England getting snow while we barely had a flake. (Though I think even a snow lover like me would be saying enough at this point.) However, I know my feelings about winter are not shared by most.





My favorite part of the cruise was the food--of course. It was amazing! Lucky for us, the wonderful Magic culinary crew shared their recipes. Many upcoming posts will feature my favorite dishes from the trip.





To start, I wanted to share this Mushroom Cappuccino recipe to warm up those chilly winter nights. How good is this recipe? I normally don’t care for mushrooms, but I loved this dish. I tasted it at a cooking demonstration at the Magic's Prime Steakhouse. My eyes closed at the deliciousness, and I could hear "Mmmm" from most of the attendees, myself included.


The cappuccino aspect comes from the creamy layer that forms on top of the soup, much like its namesake espresso drink. On the ship, it was served with a garlic toast and a topping of unsweetened whipped cream.


Mushroom Cappuccino
Adapted from a recipe courtesy of the Carnival Magic Prime Steakhouse restaurant
Serves 4

2 ounces clarified butter (see note below)
5 tablespoons finely diced onion
1 clove garlic, chopped
1 pound chopped assorted mushrooms
2 pints chicken or vegetable stock
2 sprigs fresh thyme
1 pint cream
Salt, to taste
White pepper, to taste
A few drops of truffle oil, optional
1 teaspoon chopped parsley

In a large sauce pan, saute the onions in the butter until they start to become translucent. Add the garlic, and then add the mushrooms. Pour in the stock and add the thyme sprigs. Season with salt and pepper. Bring the mixture to a simmer and cook until the mushrooms are tender.

After the mushrooms are cooked, pour the mixture into a blender and puree until smooth. Then pour through a chinois or fine-mesh strainer to remove any large bits. Return the mixture to the pan and add the cream and, if using, a few drops of truffle oil. Adjust the seasonings and consistency, adding more stock if the mixture is too thick. Ladle the soup into serving dishes and top with a sprinkle of chopped parsley.
             
Note: To clarify butter, melt butter and use only the clear yellow liquid, leaving behind the milky residue.




Disclaimer: While the crew and employees of Carnival Cruise Lines and the Magic were very hospitable and accommodating during my time on board, I paid for the trip myself. I’m not being paid by Carnival to make this or any upcoming posts with recipes from the cruise. All of the opinions and experiences are my own. 

Tuesday, February 3, 2015

Pastitsio

Ever since I first tasted Pastitsio while writing about a Greek festival in Manchester, New Hampshire years ago, I've wanted to make this dish. Also known as Greek lasagna, Pastitsio gets its name from the Italian dish pasticcio, a savory pie with a pastry crust. The Greek version excludes the crust. It has layers of pasta (penne or ziti) mixed with cheese and egg, with a layer of meat sauce in between, and a creamy cheese béchamel layer on top.

This past weekend, I had the opportunity to try the recipe when a church group came to my apartment for lunch. I like to keep food gatherings simple and relaxed, so I tripled my Lasagna for Two recipe for one dish, and made this Pastitsio recipe for the other. Along with the casseroles, I served warm, crusty bread and Ina Garten’s Celery and Parmesan Salad.

The Pastitsio was a hit! Everyone seemed intrigued by the touch of cinnamon in the meat sauce and the difference between it and the more common lasagna. They all insisted it would be a good idea to post the recipe here.  

Every Pastitsio recipe has its little differences. Some use ground lamb, though I stuck with beef. I even came across some without cinnamon, though to me it is that flavor which makes this dish delicious. Others have more tomato in the meat sauce than others. I went with a less-saucy version, based on a recipe I got from one of the cooks at the Greek festival.

This dish takes some time to put together, but the results are worth it. Also, you can make it a day ahead and reheat it just before serving.

Pastitsio

Serves 8 to 10

For the pasta layer:
1 pound penne or ziti pasta
1 tablespoon olive oil
1 tablespoon salt
4 eggs
1/2 cup whole milk
1 tablespoon flour
1 1/2 cups grated Romano cheese
1 stick (8 tablespoons) unsalted butter, melted and cooled

For the meat sauce:
1 tablespoon  unsalted butter
1 medium onion, finely diced
2 cloves garlic, finely minced
2 pounds ground beef
1 8-ounce cans tomato sauce
2 tablespoons dry red wine
1/2 teaspoon sugar
1 1/2 teaspoons cinnamon
1 teaspoon dried oregano
4 tablespoons chopped fresh flat-leaf parsley
1 teaspoon salt
1/2 teaspoon pepper

For the béchamel:
1 stick (8 tablespoons) unsalted butter
5 tablespoons flour
2 cups hot milk
2 eggs, beaten
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Romano cheese

1/4 cup grated Romano cheese, for top

To make the pasta: Bring 4 quarts of water to a boil. Add the salt and oil. Add the pasta and boil until pasta is just done, 8 to 10 minutes. Drain the pasta and rinse with cold water. Place the drained pasta into a large bowl. In a separate bowl, whisk together the eggs, milk and flour. Stir the egg mixture in with the pasta. Add the cheese and melted butter. Stir to combine. Set aside.  

To make the meat sauce: In a large skillet over medium-high, melt the butter. Add the onion and saute until soft. Add the garlic and cook for just about 30 seconds, and then add the ground beef. Cook until beef is brown. Strain off any excess grease. Add the remaining ingredients and cook until sauce is thick, 3 to 5 minutes. Set aside.

To make the béchamel: In a heavy sauce pan, melt the butter over medium heat. Whisk in the flour and cook, stirring, for 1 to 2 minutes. Slowly whisk in the hot milk and cook until the mixture thickens and just begins to bubble, stirring constantly. Remove the pan from the heat. Slowly whisk 1 cup of the mixture into the beaten eggs. Then whisk the egg mixture back into the remaining cream sauce. Whisk in the remaining ingredients. Set aside.

To assemble: Preheat the oven to 350 degrees F. Spray a 9 x 13-inch baking dish with non-stick spray. Layer half of the pasta mixture on the bottom. Pour the meat mixture over the top and spread out evenly. Add the remaining pasta over the meat mixture, and then pour the béchamel sauce over the top and spread out evenly. Sprinkle the remaining cheese over the top. Bake for 45 minutes or until the top is golden brown. Let stand 10 to 15 minutes before serving.


To reheat the next day, cover the dish tightly with foil and place into a preheated 350 degree oven for 45 minutes, or until the center is hot. 

Thursday, January 29, 2015

The Woo Woo Cocktail and Cheesy Spinach Artichoke Dip


I am a football fanatic and the Super Bowl is my holiday. On the surface, I suppose it’s unusual for a woman to be such a rabid football fan, but I come from a long line of females who enjoy spending a Sunday afternoon yelling at the TV.

Dad would toss the football around with me in the backyard. I was one of the few girls who knew how to throw a perfect spiral and make a decent punt, which made me very popular with the neighborhood boys when they needed an extra person for a game in someone’s backyard. (They also liked that I wasn't a sissy, even when the ball hit me in the face while I was fielding a punt.)


The Picky Eater’s family has a fantasy football league. After his death, the guys let me join to take over my sweetheart's spot, and they named the championship trophy after him. (Most of the family call him Mikey D.) I was the first woman allowed to participate. And I won…a lot! So much so, I made it to the championship game, much to the chagrin of some of the guys who didn't realize I knew so much about the game. I didn't win it all, but I won enough the fellas keep asking, “Isn't there something in the bylaws about a woman only playing for one year?”

Sorry boys. I’m in, and you’ll just have to deal with it!

The Woo Woo cocktail is my favorite football-watching beverage. It gets its name because, if you drink too many, they make you go, “Woo woo!” The drink goes great with the Cheesy Spinach Artichoke Dip. While some artichoke dips can be a bit bland, this one has more flavor than any others I've tried. I keep it warm in a slow cooker, but it also tastes good at room temperature.

The Woo Woo
1 1/2 ounces peach schnapps
1 ounce vodka
Cranberry juice
Lime wedge

Add ice to a tall glass. Pour in the peach schnapps and vodka. Fill the rest of the way with the cranberry juice. Stir until combined. Squeeze in a lime wedge.

Cheesy Spinach Artichoke Dip
Serves 8 to 10

6 8-ounce packages cream cheese
1/2 tablespoon onion powder
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon basil
1/2 teaspoon thyme
1 teaspoon oregano
1 to 2 teaspoons hot sauce, or more, to taste
1 1/2 tablespoons Dijon mustard
1/2 tablespoon horseradish
1 cup shredded Monterey jack
1/2 cup shredded Parmesan cheese
6 tablespoons heavy cream
1 10-ounce package frozen chopped spinach, thawed and drained
2 14-ounce cans artichoke hearts, diced
1 small onion, finely diced

Heat cream cheese on low heat until melted (can be done in a microwave.) Add remaining ingredients and mix well until blended. Place dip in a broiler-proof dish. Sprinkle top with some extra shredded cheese and place under a broiler until cheese is melted and begins to turn brown.
           
To make in a slow cooker: Place all of the ingredients into the slow cooker. Stir to mix. (The ingredients won’t mix well to start because of the cold cream cheese.) Set on low and cook for 1 hour. Stir to blend well, and then set to the “keep warm” setting. The dip will keep in the slow cooker for 4-plus hours. Be sure to stir occasionally.  
           
Serve with toasted Italian bread, bagel chips, crackers or tortilla chips.



Tuesday, January 20, 2015

Beef Stew, Sans Recipe


I know the saying is, “As easy as pie,” but I've never found pie to be that simple. Especially if you make the crust from scratch, a skill I’m still trying to master.

On the other hand, stew is so easy to put together, no recipe is required. Just look in your pantry, freezer and fridge. I bet all of the ingredients are there for a yummy stew, be it chicken or beef.

So, you want to make a stew but are unsure where to start? Take a moment and close your eyes. Imagine the stew you desire. How does it taste? What vegetables do you see floating in the broth? What flavors do you taste? Now, go!

It's hard to mess up stew—or soup, for that matter—because the flavors can be adjusted along the way so the finished dish tastes the way you like. Just remember the rule of “less is more.” Start with small amounts of salt, pepper, herbs, spices, etc. You can always add more if needed, but it is difficult to fix if you use too much.

The one skill required for stew making is knowing how to thicken the broth, which is done a short while before serving. I make a slurry of water and flour, shaken in a jar. (Two to three parts water to one part flour—it should be a thick liquid.) Then I pour part of the mixture into the stew, let it come to a simmer to see if it thickens enough, and add more if necessary.


For this beef stew, I threw everything into my slow cooker—one-inch chunks of chuck roast, carrots, potatoes, celery, and onion. (I considered adding tomatoes, peas or green beans, but decided not to this time.) I poured in some low-sodium beef broth and, thinking of Julia Child’s Beef Bourguignon, added half a glass of red wine. For seasoning, I used dried thyme, bay leaves, salt and pepper. On went the slow cooker. I used my flour slurry to thicken it about an hour before serving. By the end of the day, I had a rich, hearty stew to enjoy for a mid-winter supper.


The next time you are in the mood for stew—or soup—be brave and skip the recipe. Let your own tastes shine through. Oh, and be sure to tell me what you tried and how it turned out! 
  

Tuesday, January 6, 2015

New Orleans-Style Barbecue Shrimp







Sometimes I dream about this dish. Seriously! I’ll be going through life as normal when, all of the sudden, the craving strikes and won’t go away until it’s satisfied.




I've never been to New Orleans, but I enjoy the food inspired by that jubilant city. Jambalaya, gumbo, beignets…I love them all. Someday I’ll make a pilgrimage there.

(City's images are courtesy of the New Orleans Convention and Visitors Bureau.) 

New Orleans food writer Tom Fitzmorris once told me, “Two hundred New Orleans cooks make gumbo with two hundred different recipes, but they will all taste like gumbo. Outside of New Orleans, it doesn't taste like gumbo, even if you use the exact same ingredients. I don’t know why.”

I want to find out if this phenomenon is true.



I got this Barbecue Shrimp recipe from Chef Sean Burt of Tooky Mills Pub in Hillsborough, New Hampshire. He puts a lot of New Orleans-inspired dishes on his menu due to his many trips to the city’s annual jazz festival.

The name Barbecue Shrimp is misleading since the recipe does not use a smoker, grill or barbecue sauce. (No, I don’t know where the name came from, but an internet search shows it’s because of the sauce’s color.)


Trust me; the sauce for this dish is so amazing you will want to swim in it, which explains why bread is served alongside for dipping purposes. I mix up a batch of Emeril Lagasse’s Creole seasoning mix for the recipe, but with less cayenne pepper.

The huge amount of butter is what makes this sauce so amazing. The key to keeping the sauce smooth is to cut the butter into chunks, and then swirl a few chunks at a time into the sauce until blended. However, don’t worry if the sauce breaks. (Happens to me from time to time.) It will still taste delicious.

New Orleans-Style Barbecue Shrimp
Serves 4

2 to 3 tablespoons olive oil
32 extra-large (16-20) shrimp, peeled and deveined
1 1/3 cups chicken stock
1/3 cup fresh lemon juice
1/3 cup of your favorite Creole spice mix, or more to taste
12 tablespoons (1 1/2 sticks) unsalted butter, cut into 12 pieces and chilled
A loaf of French bread
           
Heat a large sauté pan over medium heat until hot. Add olive oil. When oil is hot, add the shrimp and cook until almost done, about 30 seconds to 1 minute per side.
           
Add the chicken stock and lemon juice to the pan. Turn off the heat. Add the spice mix (more or less depending on your taste.) Let pan sit while stirring for about 30 seconds.
           
Once pan cools slightly, add the cold butter, a few pieces at a time. (If the pan is too hot, the butter will break and not make a smooth sauce.) Swirl the pan until the butter melts, then add a few more butter pieces, and repeat until all the butter combines to create a creamy, spicy lemon sauce.
           
Place the shrimp in individual bowls and pour the sauce on top. Serve with French bread to sop-up any leftover sauce.  

Almost Emeril Lagasse’s Creole Spice Mix

Makes 2/3 cup

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon dried thyme
1 teaspoon cayenne pepper, or more to taste


Place all of the ingredients into a bowl and stir to combine will. Store in an air-tight container.

Thursday, January 1, 2015

New Year Mac and Cheese


Happy 2015! I was so ready to see the old year go, and I have high hopes for this new one.

To celebrate, how about a warm dish of comfort—homemade macaroni and cheese! I know for those of you with weight-loss resolutions this might not be the recipe to start off the year. For me, when the cold January winds are blowing and the glow of the holidays starts to fade, I want comfort food to warm my winter meals.

The great thing about mac and cheese is the flexibility of the recipe. Pretty much any melting cheese and seasonings will work. Just follow your taste buds. I made this one with Gruyere and extra-sharp cheddar, but in the past I've used Fontina, provolone, and Monterey jack. This one also has dried English mustard and a touch of cayenne pepper, but sometimes I add a little nutmeg, too. I recently saw a TV chef add cooked kale to a mac and cheese, and I plan to try adding some cooked spinach to my next one. Ham, bacon, and grilled chicken also make great additions. Once you have the basic recipe, you can play around with it however you like.

Mac and cheese is also a great make-ahead dish. Just pop it into the refrigerator or freezer, and then bake it when you’re ready.

New Year Mac and Cheese
Serves 6 to 8 people

1 pound elbow macaroni
6 tablespoons unsalted butter
1/2 cup flour
1 quart whole milk
3 cups grated Gruyere cheese
3 cups grated extra-sharp cheddar
1 to 2 teaspoons ground English mustard, to taste
1/4 teaspoon cayenne pepper, to taste
Salt and pepper, to taste

Preheat the oven to 375 degrees F. Spray a 9 x 13-inch baking dish or a 3-quart casserole with non-stick cooking spray and set aside.

Bring a large pot of water to a boil. Add some salt to the water (enough so it tastes like the sea), add the macaroni, and cook until just done—tender but still a bit firm. Drain and set aside.

Using the same pan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes. Whisk in the milk. Once the flour-butter mixture is combined with the milk, switch to a spoon and stir until the mixture thickens and comes to a boil. Remove from the heat and stir in the cheeses until melted and combined. Stir in the flavorings and then the cooked macaroni. Mix until well combined.

Pour the mixture into the prepared baking dish. Bake for 30 to 35 minutes, or until bubbly and browned on top.

To make ahead, cover the dish of macaroni and cheese before baking and place into the refrigerator of freezer. When ready to bake, remove the dish and place it into the preheated oven. Bake for 40 to 60 minutes, or until browned and bubbly. (If the mixture is frozen, cover with foil for the first 30 minutes of baking, and then remove to brown.)