Happy St. Patrick's Day! Steak and Guinness Pie

By now, you all know I'm a huge fan of Kevin and his blog, Closet Cooking.

In fact, I've been so obsessed with his recipes lately I haven't ventured into developing many of my own of late. But Kevin doesn't disappoint.

His Steak and Guinness Pie, in honor of St. Patrick's Day, is no exception. Not only does your house smell heavenly while it's cooking, but the combination of the savory beef, which tenderizes during the cooking process, the reduction of stock and beer, the melty cheese and flaky crust is almost too much for mere words. I'd say sip a Guinness while it cooks, but for me, Guinness is a beer that eats like a meal; I'm too full after to enjoy my food.

All I have to say is try it. And try it soon. 



Steak and Guinness Pie
From Closet Cooking

(makes 6 servings)

Ingredients:
4 slices bacon (sliced)
1 pound beef (cut into bite sized pieces)
1 onion (sliced)
2 stalks celery (sliced)
2 carrots (cut into bite sized pieces)
4 ounces mushrooms (quartered)
2 cloves garlic (chopped)
1 can Guinness
1 cup beef stock
1 tablespoon Worcestershire sauce
1 tablespoon thyme (chopped)
1 tablespoon rosemary (chopped)
1 bay leaf
2 pie crusts
1 cup cheddar cheese (grated)
1 egg
1 tablespoon water

Directions:
1. Cook the bacon and set aside leaving the grease in the pan.
2. Add the beef and brown on all sides and set aside.
3. Add the onions, carrots, celery and mushrooms and cook until the vegetables are tender, about 10-15 minutes.

4. Add the garlic and cook for another minute.
5. Add the Guinness and deglaze the pan.
6. Add the stock, bacon, beef, Worcestershire sauce, thyme, rosemary and bay leaf and bring to a boil.
7. Reduce the heat and simmer until the beef is tender, about 2-3 hours.
8. Place the first pie crust into the bottom of a pie plate and pour the beef stew in.
9. Sprinkle the cheese over the beef stew and cover with the top pie crust.
10. Mix the egg and water and brush it onto the top of the pie crust.
11. Bake in a preheated 350 oven until golden brown on top, about 30-40 minutes.

Penne with Spinach Sauce

As soon as I saw this recipe, I knew I had to make it. And make it SOONER rather than later.

After all, cream cheese IS a food group, spinach is my favorite vegetable and goat cheese makes me go weak in the knees.

Plus, it's a Giada recipe and I love Giada. Even though she CLEARLY doesn't actually  EAT anything she cooks.

I did tweak the recipe a bit. The picture featured on her webpage looked a little skimpy on the sauce. And since it was a healthy sauce, with all that spinach, I decided it needed to be doubled. It was a good call.

I must also admit that when I cook like this, I don't really measure anything. It was freaking my friend, and partner in carb-crime, out a bit. Look,  it's not baking; exact measurements are not necessary.

The end result, measurements or not, was delicious. I can't wait for leftovers.


Penne With Spinach Sauce

Ingredients

• 1 pound whole wheat or multi grain penne
• 3 garlic cloves
• 2 ounces goat cheese
• 1 ounce reduced fat cream cheese (you can use fat-free)
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 6 ounces fresh baby spinach leaves
• 2 tablespoons freshly grated Parmesan

Directions

Bring a large pot of salted water to boil. Add the penne and cook until it is tender but still firm to the bite, stirring occasionally, about 12 minutes. 

Mince the garlic in a food processor. Add the goat cheese, cream cheese, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside. I doubled this but used probably triple the amount of spinach.

It needed more pepper...

Meanwhile, place the remaining spinach leaves in a large bowl.

Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta atop the spinach leaves in the bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten. I added the cooking liquid to the sauce as I processed it in the food processor to help emulsify the mixture...

 

Season the pasta, to taste, with salt and pepper. Sprinkle the Parmesan over and serve. 

Feeding Frenzy

 Oh. Delicious. Yumminess.

That's really all I have to say about that, but it wouldn't do my afternoon justice.

Last week I had the privilege of being invited to the Texas Chefs Association East Texas Chapter's spring meeting, their Mini Food Show.

Oh. Delicious. Yumminess.

Did I say that already?

Director and Chef Jackson York, of Edom Bakery is always so welcoming and invites us to most meetings. I was finally able to make one and what a good one to be able to make!

Held at the clubhouse in The Cascades, the vendors at the Mini Food show filled a banquet room with tantalizing aromas, sumptuous smells and delectable tastes.

There was a vast, dizzying array of fresh fruits and vegetables. You could taste, touch and smell black garlic, fingerling potatoes, star fruit, dried ancho chilies, sugar snap peas, ugli fruit and almost anything else you could imagine dazzling you on your plate at an East Texas restaurant. 

There was a carving board of roasted fresh strips of lamb with mint jelly and roasted fresh leg of pork with a tangy chutney. I went back so many times I think they were going to have to ask me to leave...

Representatives from Texas Quail Farms were on hand with exquisitely crafted purses of quail - some grilled, some fried. I'll tell you what - it does NOT taste like chicken. It was so much better. I don't think I'd ever eaten such a rich, succulent presentation of quail before. I went back so many times I think they were going to ask me to leave...

Tyson Foods was there with their smoked meats. Oh. That. Brisket. 

I *could* have gone back to that booth so many times they'd have to ask me to leave, but I was getting full. Very full.

And there was still the Lactalis Foodservice booth to visit. With fresh guacamole, guamole mixed with pico de gallo, fresh halved avocados, roasted sweet potato puffs and fried, roasted mixed potatoes...and cheese. Oh the cheese. The artisan cheese plate included samples of Italian Galbani Bel Paese, a smooth, creamy cheese with a buttery flavor. There was French Boule d'or Mimolette, a dark orange cheese with nutty tones. Then there was Istara P'tit Basque, a hard cheese fashioned from sheep's milk that was both tart and nutty, with a dense crust. The final tasty morsel was President Emmental, the original Swiss cheese that practically melts on your tongue.

I rue the fact that I did not write down the name of the vendor at one of my favorite stations. Alas, my hands were too full of shrimp wrapped in crispy cellophane noodles.

And then at the next booth was the most sublime crab and avocado mix, resplendent with fresh lemon and served on crackers.

At most of these booths, I was in grave danger of being escorted out immediately.

"Feeding frenzy at booth 12..."

There was smoked turkey breast and honey ham, brined in all natural ingredients. And then, there was Blue Bell, strategically positioned near the exit door so visitors could be rolled to the elevator, with a freezer full of tasty treats. I managed to limit myself to one spoonful of cinnamon ice cream.

There were chefs, real chefs (as opposed to tasters like me) roaming around, tasting the offerings and making orders for their establishments. I ran into Cedric Fletcher, owner/chef of Fat Catz and the soon-to-open Italian restaurant, Zaza. I saw buddy Edwin Santos. But mostly, I just ate. I'm surprised they didn't ask me to leave...

Ms. inDEPENDENT

I've spent the past seven months trying to be completely independent.

If you'd asked me before, I'd have told you that I was a pretty independent person.

I've traveled alone, driven cross-country alone, flown to Europe (and around) alone. I've lived alone, bought a car alone and did lots of other things that some people haven't. All by myself.

And recently, I've refinanced my house, bought my first lawn mower, my first garbage disposal (that was a banner day, let me just tell you) and acquired two big, sweet, sloppy dogs. I take care of the little things, like remembering to haul the trash can to the street on Tuesdays and Fridays and picking up carpool for Technology Club early on Thursday mornings. I also handle the big things, like paying the mortgage and getting the sprinkler repaired. All by myself.

Or so I thought.

I've been so focused on being independent I sometimes lose sight of the fact that I should be totally DEPENDENT. 

On God, that is.


2 Peter 1:3 assures us that as we grow in our knowledge of God, through His divine power, He gives us everything we need for life and godliness.

There's nothing to worry about.

Do not be anxious about anything, but in everything, by prayer and petition, with thanksgiving, present your requests to God. And the peace of God, which transcends all understanding, will guard your hearts and your minds in Christ Jesus. Philippians 4:6-7

(I have that one running on loop through my mind).

This one too:

I tell you the truth, if you have faith as small as a mustard seed, you can say to this mountain, 'Move from here to there' and it will move. Nothing will be impossible for you. Matthew 17:20


And take comfort in this:

Jesus replied, "What is impossible with men is possible with God." Luke 18:2

This is on my kitchen wall:

I can do everything through him who gives me strength. Philippians 4:13 

When I'm feeling weak, this one gives me assurance:

My grace is sufficient for you, for my power is made perfect in weakness. 2 Corinthians 12:9


Growing up, my mom would often say, "Give it up to God."

I'm finally learning what she meant.

Always Wear Sunscreen (Even If It Does Make You Vitamin D Deficient)

Always wear sunscreen.

Someone reminded me of this speech today, which was written by Mary Schmich and published in the Chicago Tribune as a column in 1997. Mary wrote it as IF she were giving a commencement address. She did not. The words are often erroneously attributed to author Kurt Vonnegut at MIT's graduation in 1997 (MIT's commencement speaker that year was Kofi Annan).

But having graduated high school and college in the 90s (before the speech was even written, truth be told), I've always had a soft spot in my heart for the words, no matter what their origin. 

Always Wear Sunscreen 

Wear sunscreen.

If I could offer you only one tip for the future, sunscreen would be it.

The long-term benefits of sunscreen have been proved by scientists, whereas the rest of my advice has no basis more reliable than my own meandering experience.

I will dispense this advice now.

Enjoy the power and beauty of your youth. Oh, never mind.

You will not understand the power and beauty of your youth until they've faded. But trust me, in 20 years, you'll look back at photos of yourself and recall in a way you can't grasp now how you really looked.

You are not as fat as you imagine.

Don't worry about the future. Or worry, but know that worrying is as effective as trying to solve an algebra equation by chewing bubble gum.

The real troubles in your life are apt to be things that never crossed your worried mind, the kind that blindside you at 4pm on some idle Tuesday.

Do one thing every day that scares you.

Sing.

Don't be reckless with other people's hearts.
Don't put up with people who are reckless with yours.

Floss.

Don't waste your time on jealously.

Sometimes you're ahead, sometimes you're behind.

The race is long and, in the end, it's only with yourself.

Remember compliments you receive.  Forget the insults.
If you succeed in doing this, tell me how.

Keep your old love letters.

Throw away your old bank statements.

Stretch.

Don't feel guilty if you don't know what you want to do with your life.

The most interesting people I know didn't know at 22 what they wanted to do with their lives.  Some of the most interesting 40-year-olds still don't.

Get plenty of calcium.

Be kind to your knees.  You'll miss them when they're gone.

Maybe you'll marry, maybe you won't. Maybe you'll have children, maybe you won't.  Maybe you'll divorce at 40, maybe you'll dance the funky chicken on your 75th wedding anniversary.

Whatever you do, don't congratulate yourself too much, or berate yourself either.  Your choices are half chance.  So are everybody else's.

Enjoy your body.  Use it every way you can. Don't be afraid of it or of what other people think of it.  It's the greatest instrument you'll ever own.

Dance, even if you have nowhere to do it but your living room.

Read the directions, even if you don't follow them.

Do not read beauty magazines.  They will only make you feel ugly.

Get to know your parents.  You never know when they'll be gone for good.  Be nice to your siblings. The're your best link to your past and the people most likely to stick with you in the future.

Understand that friends come and go, but with a precious few you should hold on. Work hard to bridge the gaps in geography and lifestyle, because the older you get, the more you need the people who knew you when you were young.

Live in New York City once, but leave before it makes you hard.  Live in Northern California once, but leave before it makes you soft.  Travel.

Accept certain inalienable truths.  Prices will rise.  Politicians will philander.  You, too, will get old. And when you do, you'll fantasize that when you were young, prices were reasonable, politicians were noble, and children respected their elders.

Respect your elders.

Don't expect anyone else to support you. Maybe you have a trust fund. Maybe you'll have a wealthy spouse.  but you never know when either one might run out.

Don't mess too much with your hair or by the time you're 40 it will look 85.

Be careful whose advice you buy, but be patient with those who supply it.  Advice is a form of nostalgia. Dispensing it is a way of fishing the past from the disposal, wiping it off, painting over the ugly parts and recycling it for more than it's worth.

But trust me on the sunscreen.

 

Monday Inspiration

Words of profound wisdom from 8-year-old Luke, hanging on my office wall:

{Adventure} SCI-PORT

We had the BEST 8 hours of fun we've had in a long time at SciPort Discovery Science Center in Shreveport.

We saw the Bodies traveling exhibit, watched "Tornado Alley" in the IMax theater and saw a show in the planetarium. AND we took in every. single. exhibit. there.

So much fun!


The dancing piano, a la Tom Hanks:

The snake Luke loved:

The (same) snake that Luke made very, very angry:

The model of the lungs Luke put together:

The big, crazy, ball, thingie: 

Simulator for tornado winds:

Gravity bites:

And bites some more:

This was supposed to demonstrate sound waves. We never really figured it out.

Ah! The movie-maker. Big fun. 

Move over, Spielberg!

And around and around it goes:

Driving the space rover!

Experiencing the agony of fine motor skills in space gloves:

"Hey, this is really hard!"

Overlooking "the boats."

Of course we had to take an elevator video (or 12).

Making paper airplanes.

Flying paper airplanes. (Guess whose plane flew the farthest? Ahem. Mine.)

Luke standing in front of the "sun."

Happy Curt!

3...2...1...liftoff!

Cool!

Play area.