That's What Bob's Cooking: November 2017

Wednesday, November 29, 2017

Turkey Croquettes

Aren’t we all looking for a way to repurpose left overs? I start searching for weeks before Thanksgiving to ensure that we can use every bit of the food I make for Thanksgiving. My husband is from the south, so we always have a few “classics”, and well as some twists on traditional fare.

I started this year, by making my own Cranberry Orange Sauce, which I split between our house and my sisters, unknowing that at her house there was a contest! I tied for 1st place!!! At our house, I heard, “that’s nice, where’s the canned. Win some lose some! I also handmade rolls!

We always have turkey, there’s no redirecting that ship! We did buy a Farmer’s market turkey (Small fortune, but VERY good!!! We’ll stick with our .47 from our local grocer!)

Gotta have mashed potatoes, and gravy, this isn’t a time of year to play around with a new mashed recipe, go with the standard, don’t mess it up! (Although, I did use my Instant Pot, and added garlic….don’t tell!)

As for other sides, the green ones, I have free range on. Typically I go with Brussels Sprouts, but I wasn’t feeling it this year, so I went with Fresh, “Frenched” Green Beans. It’s truly the ONLY way to eat them!

Now on to the Starches!!! We always have a Turkey CornbreadDressing and Sweet Potato Casserole. For the TurkeyCornbread Dressing, I’m told there is a recipe, but have yet to see it. I know most of what goes into it, but mine is never the same. Years ago, Craig’s mom came for a visit, and cooked us Thanksgiving dinner while we were working, and placed all of the “nasty’s” (Giblets and such) in the corner of the dish, stating “didn’t know if ya’ll liked those” We promptly cut out that corner and tossed it. One day I’ll be trusted with the recipe….it’s only been 17 years….got a few more to go!

My favorite is the Sweet Potato Casserole. Some may like the marshmallow topping of the “traditional”, but ours is much smoother, and tastier. I’ve mashed, riced and this year, pureed the sweet potatoes. They came out more like a soufflé. Then we add toasted pecans, coconut and a few other delights. Top it with a brown sugar crust….YUMMMEEEE!!

So that brings me to my post. For leftovers, over the years I’ve tried Turkey Soup, Turkey Salad, Turkey Egg Rolls, and a slew of other items, but nothing compares to my Thanksgiving Croquettes. While there’s really no recipe, it’s more of a technique. I will include what I did, but please take advantage of what you have leftover to make these delicious treats! We also tried to air-frying them. Craig said that style was his favorite.

Let’s not forget dessert! Pecan Pie Cheesecake

Turkey Croquettes

Ingredients:

1 Cup cooked Turkey, diced

1 Cup cold mashed potatoes

1 Cup cold dressing (Stuffing, or whatever you call it!)

2 stalks celery, diced

2 stalks green onion

2 Eggs, beaten

Bread Crumbs, as needed

For Coating:

1-2 Eggs, beaten

Panko

Oil, Canola, or Peanut (high heat)

Directions:

Mix together the Turkey, potatoes, dressing and vegetables. Add in the beaten eggs. If the mixture is too loose, add small amounts (1/4 cup) of bread crumbs until “tightened up”. Roll mixtures into equal sized balls. I use an ice cream scoop to portion out the same sizes. While I’m rolling the balls, I make sure that my oil in heating up. If your using a fryer, heat to 350F. If you’re using the store top, make sure you have a high heat thermometer, and set the to 350F. Once the balls are rolled, you will dip them one at a time into the beaten eggs, to coat, then into the Panko. Coat 5-6 at a time. Carefully drop 4-5 balls into the oil, one at a time. Wait until they are golden brown, and remove. All items are fully cooked, so you’re just warming them up. If you would like to temp them, aim to get them to 140-150F.

We eat them plain, but you could totally dip them in a cranberry sauce, warm or cold, Gravy, warm or cold, or ranch…..for that matter whatever strikes your fancy!

If you’re feeling guilty for the heavy food, lighten them up with a green salad!

Saturday, November 4, 2017

Beef Roll ‘em Ups

When I was growing up, my grandma used to make Beef Roll ‘em Ups. I always loved unrolling these little “gifts”. She always made them in a pressure cooker. When she passed, my dad took over making these, but mom was always scared of pressure cookers, so dad made them in a crock pot. Still good, but we all missed Grandma’s version.

A few years back I saw an automatic pressure cooker, and told Craig, “this is what I want for Christmas”! He did a ton of research and decided that Instant Pot was the only brand to buy. That Christmas Day, I made my first dinner, and fell in love with that pressure cooker. The real reason I wanted a pressure cooker, was to recreate my Grandma’s recipe.

Because Craig doesn’t eat beef, I had to make them when he was out of town.

Here is my version of my Grandma’s recipe for Beef Roll ‘em Ups, for the Instant Pot:

Beef Roll ‘em Ups

2lbs Flank Steak

1 clove garlic

1 tsp salt

1/4 t pepper

4-6 bacon strips

4-6 pearl onions

1/2 c flour

8 oz tomato sauce

1/2 tsp salt

1/8 tsp marjoram leaves

1 tsp snipped parsley

1/2 c onion, minced

Rub steak with garlic. Season with salt and pepper. Cut steak crosswise into 4-6 strips. In a large skillet, partially cook bacon (do not cook to crispy), remove bacon, pouring grease into Instant Pot.

Place a strip of beef on your work area, place a strip of bacon on the beef, and a pearl onion on the bacon. Roll steak and bacon around the onion, securing with a toothpick. Coat the rolls with flour. Set the Instant Pot to sauté, and add a little more oil, working in small batches, place Roll ‘em Ups in the Pot, and sear until brown.

Once browned, remove from the pot, and let rest. Add tomato sauce, herbs and onions to the pot and stir. Allow to lightly boil. Return the beef rolls to the pot, and cover with sauce. Push the Cancel button on the Instant Pot, Put the lid in place, making sure the vent is turned to “Pressure.” Push the manual button. Make sure the cooker is on the “High” setting and set the timer for 15 minutes.

Walk away, make a cocktail, pour a beer, walk the dogs.....do whatever it is you do to kill time, before you eat something delicious.

When the timer goes off. Allow the steam to release, naturally. (I have a hard time waiting, but you need to!)

Serve and enjoy!

*note, I added potatoes and carrots and fresh rosemary in while I was pressuring.

My Complete Profile

I was born and raised on the East side of Portland Oregon, by two native and second generation, Oregonians, my Mom and Dad (Jack and Joan). Oregon, and the Northwest are deep in my blood. That being said, I have always had an interest in cooking. I would love to add a warm loving story here about how my Mom nurtured my love of cooking by setting me up on or near the counter top to help with whatever she was cooking. Well, that's not exactly the case.

Being a child of the 70's and 80's, I had a great exposure to classic foods like Spam, Tang, Rice-a-Roni and Hamburger Helper. While many of these premade, sodium roller coaster, treats where regulars on our table, my Mom would have to hold the title as "casserole queen". Casseroles are her favorite and her specialty. Whereas, my Dad was more of a spur of the moment kind of cook. His creations included many of the items from our makeshift pantry. Sometimes, i think he was thinking, "the more ingredients, the better it'll be!". I think my first attempt at cooking would have to have been making cookies, either peanut butter (with the criss-cross fork tine print on top), or chocolate chip cookies. Over the years I have made so many of both of these recipes, I have surely lost count.

During middle school, my Mom encouraged me to take Home Economics, thinking that all kids, boy or girl, should know how to cook out in this world. This sparked a growing interest in cooking. So when I entered my junior year of High School, at David Douglas, I enrolled in the culinary arts program, we called it Food Services I. This was a class that had been offered many years before, where the students ran a restaurant, The Kilt, during the lunch periods. Unfortunately, since the class had not been offered in several years, so we didn’t have enough students to open the restaurant, that year. Within the first few weeks of this class, my instructor asked if I'd like to be involved in an outside "club" (kind of like a version of Eagle Scouts) that was mentored by local business owners. It sounded interesting so I joined (not to mention it got me out of the first 2 periods of the day).

At our first meeting I was approached by Sylvia Poesdel, the owner of the Portland landmark restaurant, Sylvia's Italian Restaurant & Dinner Theatre. She asked me if I would be interested in an afterschool job, coming to work for her to learn the cooking/chef trade on the job. I jumped at the chance and started in October of 1985. During my senior year I rejoined the culinary arts program (Food Services II) and this year we were able to reopened the restaurant, which the rest of the students voted me to manage. I just absolutely loved it! I worked at Sylvia's until after I graduated, in 1989. I learned a lot about the restaurant industry, and I would have to say it would be one of just a few life altering jobs I have had throughout my career.

After high school, while I was working at Sylvia's, I applied to culinary arts school. The Two things kept me from continuing my career in culinary arts, were financial and having worked out in the field, I saw so many negative attributes to being a chef, I decided that since I love to cook, I wanted it to be a hobby, and not a drag to go work each day.

When I left Sylvia's, I worked at a hotel, then Safeway. From there I joined Fred Meyer in the Service Deli, and was quickly promoted to a manager. During the next 8 years, I worked throughout the Portland and Southern Oregon areas. In 1998, I earned a promotion to the regional specialist position (District Manager) in Seattle. During this career move, I learned so much about the Food Service industry. I was charged to develop a new service salad case program, as well as work on a new catering program. I had the opportunity to work with manufacturers to develop these new programs.

In 2000, I met the love of my life, Craig. I also, moved from the food service program to the grocery department as an assistant manager. In the capacity I learned to develop my management skills as well as managing inventory. By being the best in my category, I earned the position of manager, where I moved from store to store cleaning up and reorganizing as I went. I also was entrusted with training future Food managers for the region. At which point I was pursued by another company to run a store for them, and enter back into the restaurant industry. During these 3 years, I learned the Restaurant Supplier side of the business. While I enjoyed the time I spent in this opportunity, I yearned to go back to the Grocery industry, and spend more time with my first love, cooking, and writing about my adventures….in the kitchen!