stetted : editing toward a well-fed life in Austin, Texas

Marinated Peanut Butter Beef Satay

on July 25, 2014 in Beef Recipes

One would think that being a food blogger would mean dinner comes easily. Half the time it’s a struggle though, and not just because I am feeding small children.

It’s no wonder there are so many people who don’t cook in the United States. There’s so many steps to getting dinner on the table before you actually get it on the table. Choose a recipe. Check the fridge and pantry. Make a list and head to the store. Inevitably make some swaps because you can’t find the Japanese eggplant or all the fish in the case looks bad. Deal with checking out, getting home, putting everything away, and then you still have to prepare it. And deal with the possible wrinkled noses, because you dared to make something more than pizza or pasta.

It’s a struggle, y’all, and half the time we’re only making it harder for each other.

Rather than making things harder, this recipe centers on two American mainstays: beef and peanut butter. Yep. Peanut butter.

I’ve loved satay-style skewers for years, so when I got a jar of spicy peanut butter I immediately knew it would be perfect to pair with meat. I wasn’t quite prepared for how hot The Heat is On would be, but Peanut Butter & Co is certainly telling the truth with that name.

To make the satay, I used skirt steak, which is a really affordable cut that is great for marinades. The marinade features brown rice vinegar — fermented ingredients are great with beef — though you can easily use regular rice wine vinegar, or even apple cider vinegar.

You don’t need to use The Heat is On for this recipe. Use what you have! Swap in your favorite nut butter (OK, maybe not a chocolate variety) and red pepper flakes to taste.

After marinating in the fridge for an hour, you can either thread the meat onto skewers and grill it, or simply cook on a stovetop grill pan without skewers. If you use wooden skewers, make sure to soak them in water first so they don’t char on the grill.

I served these up with sticky rice and had lettuce, cucumber, and carrot strips for DIY wraps. You can add cilantro, too, if you don’t think it’s the devil weed.

If you’re looking for a recipe that needs minimal ingredients and cooking time, this Marinated Peanut Butter Beef Satay is for you. And hey, if you can’t find the perfect little lettuce cups, don’t sweat it — just shove it all into a tortilla. Everything is better as a taco, right?

Marinated Peanut Butter Beef Satay

Ingredients

1 pound skirt steak
1/4 cup peanut butter, such as The Heat is On
1-2 teaspoons crushed red chile flakes (if using regular peanut butter)
1/4 cup soy sauce
1/4 cup brown rice vinegar
Juice of 1 lime
1 tablespoon sesame oil
2 teaspoons grated fresh ginger

To serve

Romaine hearts or Bibb lettuce
Cucumber slices
Carrot sticks
Cilantro
Rice

Instructions

Slice steak against the grain and place in a shallow baking dish.
Whisk together remaining ingredients through ginger and pour over steak.
Cover and refrigerate for at least an hour, but no more than 24 hours.
When ready to cook, thread beef onto skewers if desired and heat a grill or grill pan to medium-high.
Cook for 2-3 minutes per side.
Serve with lettuce, cucumbers, carrots, cilantro, and rice, or other veggies.

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Disclaimer: This is not a sponsored post. I received peanut butter from Peanut Butter & Co to try and was inspired to create this recipe. My opinions are my own, yo.

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Jalapeno Jelly

on July 24, 2014 in Condiments, Preserves, & Dips

When I first started canning, I wanted to try as many different things as possible. This was both a good idea and a bad idea, because while I expanded my experience, my pantry (and my husband) groaned from the excess.

It turns out that transforming fruits and vegetables into beautifully contained preserves doesn’t actually mean you’ll eat more of them. Who knew?

Over the past few years, I’ve continued canning but with an eye on what will really end up in our bellies. One of my favorite things to make (and eat) is jalapeño jelly, thanks to the urging of a friend who grew up eating the stuff.

In Wisconsin our condiments are pretty limited to ketchup, mustard, and liquid cheese, so I quickly embraced this spicy-sweet jelly and started putting it on everything. It’s classically served over cream cheese to spread on crackers, but it’s also a good topping for burgers and a surprising way to serve baked chicken. Because of the sugar content, when it’s spread over meat and baked you end with a wonderfully sticky and flavorful dish.

Most versions you’ll see of jalapeño jelly are clear or slightly golden, but my version is wonderfully red. I could say that it was intentional, but it’s really just because I didn’t have enough white wine vinegar and knew red wine vinegar would be a great substitute. I think I might actually prefer this version — it seems just a little bit more tart, and I love the contrast of the jelly on the cheese. I’m already thinking ahead to how festive it will look on the table during the holidays.

This recipe is canned in a water bath, but because the yield is small, you can also just pour it into jars and store in the fridge once cooled. I guarantee you’ll find lots of ways to enjoy it.

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Black Forest Cake

on July 22, 2014 in Cake Recipes, Dessert Recipes

The other day, I decided to make a cake.

I had just purchased a bag of cherries, darkly red and seductive, and as I didn’t want to make a pie, cake seemed like the solution.

Cake doesn’t happen in our house often, because frankly, I don’t want to eat the cake.

No, that’s wrong. I do want to eat the cake. That’s where the problem lies. Or rather, where the other problems hide themselves. Between layers of frosting. Creamed into the sugar.

I like making layer cakes because it is methodical, more than other forms of cooking. Add, mix, stir, fold, pour, bake. Cool, level, fill, frost. Moving through these tasks, I can think about only the cake if I want. How I envision the final product. Where to take the photos. Or I can lose myself as I watch the mixer whirr.

Before I had a food blog, I had a LiveJournal where I would tip the contents of my brain every day, for better or worse. It was group therapy.

On a food blog one typically doesn’t engage in group therapy. You’re here for the cake (and I don’t blame you if you skip down). The stories that make me who I am, that I find myself sinking into as I whisk together flour and baking powder, are also the stories I can’t tell here. While they are mine, they’re also the stories of the rest of my family, and they didn’t sign up for my public musings.

And so, sometimes I make cakes. I bake them and let the layers cool in their pans, and I slice off the tops to eat while no one else is home. I whip frosting and think about the constant push-and-pull emotions I put out, which shut me in as much as I want to get out. I work out my frustration by smashing cherries as they simmer with sugar.

Black Forest Cake picture on Stetted

Once the layers are placed on top of each other and frosting is smoothed on, I think about being an introvert and pretending not to be. Fake it ‘till ya make it. Always, always smile. Because ladies are supposed to smile, right? We’re bitches if we don’t.

I squat down to get on level with the cake and eye it for finishing touches while thinking about my sons, wondering if I yell too much (maybe) or snipe at my husband too much (yes) or not listen to their concerns enough (probably). Wondering if I didn’t learn from past mistakes.

After the cake is finished, I dig through the remaining cherries for the most photogenic ones, so I can take photos for you. Snap. Snap. Move the tripod, adjust the reflector. Snap. Cut a slice, take more photos.

I eat that piece, thinking about the future. If all I can do sometimes is make cake.

After dinner, I set the cake in front of the shining, happy eyes of my family. They eat it happily, though of course my older son questions the cherries and my younger doesn’t quite understand what he’s eating. To them, I hope it is always just cake. The product of my love, not my fears.

—

A few notes about this cake:

The recipe calls for whole sweet cherries. If you prefer to not use fresh cherries, you can swap in cherry pie filling; you’ll need about 16 ounces/2 cups.
I like to use Clear Jel rather than cornstarch for the thickening agent in the cherry sauce as I feel it whisks in better, but use what you have on hand.
You can use kirsch rather than amaretto for the filling, or even a dark rum if you like. If you prefer to not use alcohol, just use 1 teaspoon of vanilla or almond extract.
Instead of black cocoa mixed with regular cocoa, you can use bittersweet cocoa for the whole thing (such as Hershey’s Special Dark Cocoa).
Use parchment rounds on the bottom of your cake pans so they release without sticking.
After removing from cake pans, wrap them tightly in foil and pop them into the freezer until ready to fill and frost. This will help keep the cake moist, as well as prevent crumbs from getting into the frosting.
Whipped cream frosting is the bomb, and I might start doing all my cakes with it.

Black Forest Cake

Ingredients

1/2 cup shortening or 8 tablespoons softened unsalted butter
1 1/2 cups granulated sugar
3 eggs
1 teaspoon pure vanilla or chocolate extract
1 3/4 cups all-purpose flour
1/4 cup cocoa powder
2 tablespoons black cocoa
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup whole milk

For the cherries

2 cups pitted cherries
2 tablespoons amaretto
1/2 cup granulated sugar
1 tablespoon Clear Jel or cornstarch

For the frosting

2 cups heavy whipping cream
3/4 cup powdered sugar

Instructions

Preheat oven to 350°F. Grease two 8 or 9-inch round cake pans and line with parchment rounds, if you have them.
In a large bowl, beat shortening/butter and sugar until fluffy, then mix in eggs and extract.
In another bowl, whisk together flour, cocoa powders, salt, baking powder, and baking soda.
Mix dry ingredients into the sugar mixture in batches, alternating with the milk.
Pour into prepared pans and bake 30-35 minutes, until cake pulls away from the edges of the pan and a toothpick inserted into the center comes out clean. Let cool in pans 5 minutes before removing to a rack or wrapping tightly in plastic wrap and freezing.
While the cakes are baking, make the filling. Mix together cherries, amaretto, sugar, and Clear Jel/cornstarch in a saucepan set over medium heat. Stir and cook until the sugar has dissolved and the cherries are breaking down (help them along with your spatula), and it resembles pie filling or jam, about 10 minutes. Cool in the refrigerator.
When ready to assemble the cake, whip the cream and slowly add the powdered sugar. Whip until stiff peaks form.
To assemble, place the bottom layer on a stand/plate and spread on about 3/4 of the cherry filling. Top with enough of the whipped cream frosting to cover, using a spatula to spread it to the edges.
Add the second layer of cake, and spread the remaining frosting over the cake. Pour the remaining cherry filling on the top of the cake, and garnish as desired.

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Weekly Meal Plan, July 21

on July 21, 2014 in General

Last week was a complete disaster in terms of the meal plan, though we did start strong with the enchiladas from the Oh She Glows Cookbook. They were a hit with the whole family, and we had lunches taken care of for a few days too. Other than that, we didn’t really make anything on the list other than the steaks yesterday. Tomorrow’s post might give you more insight as to why my plans sometimes completely dissolve.

The good thing is that every week there’s another chance to do it again. The other good thing is that I’ve been lucky enough to be able to do my grocery shopping multiple times a week as needed, so we’re not completely wasting food as it falls off our meal plan. I absolutely hate wasting food, and I had to put our CSA on hiatus while I work out some stuff in order to allow us to eat everything we would get in a share. Since creating content for my editorial calendar doesn’t always line up with the current produce that is out there, and because we often eat my recipes for dinner, the CSA share was always getting pushed aside. I’ve yet to find the perfect balance of planning ahead and following through, but we’re working on it.

Also, can we just talk for a sec about how the stores are brimming with back-to-school supplies and the big kid is begging to get his list taken care of already? I’m not ready to be signing papers every night and homework time and making sure lunch is healthy but also good and most importantly, eaten. At least he’s excited for it.

Anyway, here’s what we’re eating this week.

Monday: Veggie Chili (I said this was from Vibrant Food last week, but it’s actually from River Cottage Veg.)

Tuesday: Burgers

Wednesday: Vegetable Fried Rice

Thursday: Chicken something

Friday: Homemade pizza

Saturday: Campfire packets and s’mores

Sunday: Breakfast for dinner

What are you making this week?

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Top Tips for Grilling Beef

on July 17, 2014 in General

Grilling beef this summer? Here’s some tips for making the most of your experience.

I’m not a newbie to grilling, but when I saw that the Texas Beef Council was going to be hosting a grilling class for Austin Food Blogger Alliance members, I snatched up a ticket. I wasn’t sure how much I would learn, but I knew it would be fun to get together with my friends and cook. Happily, I came away with quite a few tips from Chef Tiffany Blackmon to use in the future (and that I could pass on to my husband, who tends the grill most often).

Don’t Waste Charcoal

Many of us learned to start a charcoal fire by making a huge pyramid in the center of the grill. Instead, make a 6-by-6 grid of briquettes, and add a second layer if you need to keep the fire going longer.

Use the 4-4-4 Rule

Whether you use charcoal or gas, you need to make sure your grill is the correct temperature before cooking: 400°F. While gas grills have built-in thermometers on the lid, they are about as reliable as your oven’s internal thermometer (read: not). Instead, use the 4-4-4 rule to gauge temperature:

Seek Out Cheaper Cuts

We all love filet mignon, but the flat iron steak, which is a relatively new cut, is just as delicious at a fraction of the price. Flat iron steaks come from the top blade roast, a tougher cut from the shoulder, but once the line of connective tissue is removed, there are beautifully tender pieces of meat that are then cut into the large flat iron steaks.

Add an Egg White

Many of us tend to buy the 95% or 97% lean ground beef for our burgers because we’re concerned about eating less fat. However, that leaner beef means there is less to make the burger juicy! Adding an egg white to your ground beef before forming into patties will help your burgers be juicy without the fat.

Season Well

I admit I’m hesitant when it comes to seasoning steaks, but I’ve learned I need a heavier hand. All sorts of flavors hold up well to beef, especially those with fermentation, which is why steak salads and steaks marinated in soy sauce taste so good. While you can just go with salt and pepper, experiment with other spices, herbs, and aromatics, like smoked paprika, minced garlic, coffee, chipotle pepper, and more. If you like to buy commercial rubs, check the label first. Many are “bulked up” with salt because salt is so cheap! Stick with a brand that has salt farther down on the ingredient list, or just make your own rub.

Flip Once

It’s super tempting to flip a lot while grilling so you can check on it, but don’t! Only flip halfway through, when the edges are getting dark, you see juices pooling in the center, and the meat releases easily from the grate. This ensures your meat will be cooked properly on both sides.

Cook to the Right Temperature

Burgers should always be cooked to 160°F to ensure food safety. For steaks, you want to remove the meat from the grill when it is 5-10 degrees from your ideal. While the meat rests, the internal temperature will climb and the juices will be redistributed, resulting in a more tender, flavorful, and juicy steak. We cooked our steaks to 138°F for a final temperature of 145°F, which is medium rare.

…And Check it From the Side

Don’t just jab your thermometer into the top of your steak. To get a proper read, you need to slip the thermometer probe into the side of the steak. Some meat thermometers have a notch about halfway up the probe; you need to make sure that notch is in the meat for an accurate read.

As with any good cooking class, we had plenty to eat, starting with a fantastic appetizer of steak crostini with Boursin cheese and balsamic glaze. After our lesson and hands-on grilling, we sat down to enjoy some of each steak, as well as grilled veggies, salad, and a grilled pound cake dessert. Being able to taste each cut side-by-side was eye-opening, and I definitely came away with a new appreciation for all of the cuts.

We recently purchased a quarter steer, so I’m looking forward to sharing our experiences cooking it with you, especially now that I have more tips in my basket of tricks!

Do you grill? What’s your favorite thing to cook over a fire?

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Peach Cobbler Ice Cream

on July 15, 2014 in Dessert Recipes

Peach ice cream is made even better with the addition of pie crust pieces.

Before coming to Texas, peaches weren’t really on my radar. In the Midwest we’re all about apples and berries when it comes to fruit selection, and so any peaches I might have had as a child probably came from a can. And I probably also didn’t like them.

Fortunately I grew up and developed my taste buds, because the epitome of a Texas summer is gnawing on a fat peach, juices dribbling down your chin and hopefully into the sink you thoughtfully stood over, or on the ground so the ants can get a tiny bit of sweet nectar.

Peach season is very dependent on the weather. We’ve had all sorts of crazy patterns in the past few years, and winter hailstorms can completely knock out an orchard from producing for the year. Not to mention the ever-present drought, and the need to think of solutions for tending to our crops. It’s not just about giving things water and hoping for more rain; it’s about changing the idea of the landscape we have so carefully crafted into peach (or rice, or grapefruit) havens.

That’s why whenever the peaches show up, we celebrate. We dive in, making sure we get enough for jams, for pies, for just plain eating. And of course, as this is Texas, there is cobbler. And ice cream. So it’s only natural that the two get together.

This dreamy peach cobbler ice cream is made with mascarpone cheese to make it extra creamy and give it a swift kick-in-the-pants tang. I’ve added homemade pie crust bits dusted with cinnamon and sugar, because why not? Besides, it’s hot out — do you really want to be cooking up a big ol’ cobbler in the middle of summer? Ice cream is where it’s at.

Head over to Recipe.com to see how I made this peach cobbler ice cream and get the recipe!

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Marinated Peanut Butter Beef Satay

Jalapeno Jelly

Black Forest Cake

Weekly Meal Plan, July 21