I’m a bit under the weather this week, so I’m naturally seeking out comfort foods and easy throw-together meals. This is a bit like the Greek classic moussaka, minus the eggplant; it’s savory, creamy, satisfying, and filling.

Be sure to use plain tomato sauce and not spaghetti sauce — the added Italian seasonings aren’t necessary here. The breadcrumbs thicken the sauce and sop up any grease from the beef.

Greek-Style Beef and Potato Casserole

Ingredients:

• 2 pounds white potatoes
• 1 pound ground beef
• 1/4 cup minced onion
• 1 tablespoon minced garlic
• 1 1/2 cups tomato sauce
• 1 teaspoon salt
• 1/4 cup unseasoned breadcrumbs
• 1 cup plain yogurt (homemade if available)
• 2 large eggs
• 1/2 teaspoon cinnamon

Peel potatoes and slice into 1/8″ thick rounds. In a small bowl, whisk eggs until well-blended and stir in yogurt. Set yogurt and potatoes aside.

In a nonstick skillet set over medium heat, brown beef, onions, and garlic. Add salt, potatoes and tomato sauce and cook 10 minutes or until edges of potatoes become translucent. Sprinkle breadcrumbs on top and stir to combine. Pour into a baking dish and top with yogurt mixture. Sprinkle cinnamon on top.

Bake at 350° F for 90 minutes or until potatoes are tender.

Serves 4-6.

Rice for breakfast may seem a bit odd to some, but brown rice paired with fruit is a hearty and delightfully tasty dish to start the day. It’s deceptively filling – one batch of this recipe will feed the two of us breakfast for about a week. (Make this one week and my favorite granola recipe the next, and you’ll get a very good idea of daily wintertime breakfasts in our house.) It keeps superbly and reheats well, although I’ll admit to snacking on it at room-temperature when I’m too distracted with other things to bother with the microwave.

There’s a distinct lack of precise quantities in this recipe, and I truly hope that doesn’t deter anyone from trying it. The first time we made it, Meredith quite literally threw everything into a pan to see what would happen; since then, we’ve measured by her memory. (We usually make this on a weekend morning before we’ve had much coffee.) Leave a comment below if you’d like me to measure the actual quantities, and I’ll be happy to do so.

The lack of a sweetener in the ingredients list is no omission — I find that the natural sweetness of the fruit is more than enough for this dish — but a nice sprinkling of brown sugar certainly wouldn’t hurt if you have a particularly voracious sweet tooth.

Apple-Raisin Breakfast Bake

Ingredients:

• Brown rice
• Salt
• Ground cinnamon
• 1/2 stick butter, cubed
• Dried apple rings
• Raisins
• Water

Preheat oven to 400° F. Cover the bottom of an 8×8x2″ square baking dish with approximately ½” of rice. Sprinkle lightly with salt and liberally with cinnamon. Distribute butter evenly over top. Cover rice completely with apples. Sprinkle an even coating of raisins on top. Fill to within ½” of dish lip with water and cover tightly with foil. Bake for 30 minutes; reduce heat to 325° F and bake for an additional 45 minutes. Serve warm or at room temperature.

Makes 8-10 servings.

Today, like so many others, was an unplanned dinner day, where we pick and choose random things from the pantry and hope we end up with something good. Our base for this meal was a package of wonderful smoked pork chops from the box of meat* my dad gave us for Christmas. I started with the idea of a traditional pork chops and applesauce meal, and this chutney was born out of necessity: with no apple sauce in the house (and no time to make any before dinner), I decided to make a chutney from the dried apples on the shelf.

I didn’t really have any idea what I was doing, and ended up partially live-blogging the experience (and the resulting cup of tea) on Facebook, which went a little something like this:

1. Boil water to rehydrate apples
2. Pour water on apples
3. Make tea with leftover water
4. Drink tea
5. Add dried cranberries to the soaking water, ‘cos I can
6. Get ass in gear because Mer’s already frying pork chops
7. Drain and chop apples, cursing inwardly at the fruit that is still roughly the temperature of its soaking water
8. Decide to fry this shit up
9. Drink tea while waiting for Mer to finish frying pork

The end result (above), served with a side of cous cous cooked in chicken broth, was a completely amazing dinner that I can’t wait to make again. I only hope tomorrow’s leftovers are as good as tonight’s meal.

Dried Apple Chutney

Ingredients:

• 1 1/2 cups dried apples
• 1/2 cup unsweetened dried cranberries
• 1 quart boiling water
• 1/4 cup dried minced onions
• 1 cup apple cider vinegar
• 3 tablespoons butter
• 3 tablespoons garam masala
• 1 teaspoon powdered ginger
• 1/2 teaspoon ground cinnamon
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cups hard cider**

Place apples and cranberries in large bowl and cover with boiling water. Cover tightly and let sit 15 minutes. In a separate bowl, combine cider and onion. Let sit.

Carefully drain excess water from fruit, but do not squeeze. Chop apples into bite-sized pieces.

Melt butter in a sauté pan set over medium heat. Add spices and cook, stirring constantly, 1-2 minutes or until fragrant. Stir in fruit and vinegar. Increase heat to medium-high and allow to reduce by half. Add salt, pepper, and cider.  Cook, stirring occasionally, until liquid has reduced to a light syrup. Serve immediately or cool and refrigerate.

Makes 2 1/2-3 cups.

*Yes, we got a box of meat for Christmas. My dad, a chef, gave us a box of assorted meat and poultry from his local butcher: steaks, chicken, top-quality burgers, and the yummy smoked pork we’re eating tonight. Best present EVER.

**I used Magner’s, our favorite hard cider that the local beer distributor inexplicably imports from Ireland.

Granola is so much more than its hippie/crunchy/earth mama associations. When homemade, it’s a simple, hearty, and healthy dish with a myriad of applications. Forget the chewy store-bought bars and $8 per pound “granola cereals” – this is the real deal.

So, what can you do with granola? Serve it cereal-style in a bowl with milk, microwave it with a little water and butter for a hot dish, or eat it straight out of the bag as a snack. The image above is my breakfast from this morning: granola with almonds, cranberries, and milk, hot out of the oven.

Granola

Ingredients:

• 5 cups rolled oats
• 2/3 cup agave nectar*
• 1/3 cup vegetable oil
• 3/4 cup powdered milk
• 1 teaspoon salt
• 3 teaspoons ground cinnamon
• 1/2 teaspoon ground cardamom (optional)
• Your choice of add-ins, in any quantity and combination: nuts, seeds, wheat germ, dried fruit, etc.

Preheat oven to 375° F and lightly grease two 13×9″ pans. Whisk together the agave and oil; set aside. Combine oats, powdered milk, salt, spices, and all non-fruit add-ins in a large bowl and toss until thoroughly combined. Add agave/oil syrup and toss until all ingredients are coated and slightly moist. Pour into prepared pans and bake for 5-10 minutes, or until lightly toasted (do not overbake, especially if using nuts!). Remove from oven and allow to cool completely. Move to bowl and toss with fruit add-ins. Store in an air-tight container.

*Your favorite sticky sweetener (honey, corn syrup, molasses, maple syrup) can be substituted for the agave.

I am a language fan, and subscribe to at least 3 “word a day” newsletters.  Today’s Wordsmith message contained this gem:

Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good.

-Alice May Brock, author (b. 1941)

Happy Friday!

I enjoy collecting old cookbooks, and pick them up at yard sales and flea markets whenever I can. Each Saturday, I post excerpts from my collection. Today’s post comes from Kate Smith’s Favorite Recipes.

Kate Smith, voluptuous songstress and radio star, appears to have had quite a few opinions on this recipe, or at least her publisher did. At the bottom of the page is Ms. Smith’s disembodied head with a note about urgent requests (see below). That may be my favorite part of the book.

I like this recipe because it’s not a normal (chocolate/vanilla) marble cake; instead, the darker batter is flavored with molasses and spice. Try adding ground walnuts to the “plain” batter for a little extra kick.

Marble Spice Picnic Cake

Ingredients:

• 2 cups sifted Swans Down Cake Flour
• 2 teaspoons Calumet Baking Powder
• 1/4 teaspoon salt
• 1/2 cup butter or other shortening
• 1 cup sugar
• 2 eggs, well beaten
• 2/3 cup milk
• 1 teaspoon cinnamon
• 1/2 teaspoon cloves
• 1/2 teaspoon nutmeg
• 2 tablespoons molasses

Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs and beat well. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Divide batter into two parts. To one part, add spices and molasses. Put by tablespoons into greased loaf pan, 8×4x3 inches, alternating light and dark mixtures. Bake in moderate oven (350° F.) 1 hour and 15 minutes, or until done. Spread Clever Judy Frosting (page 40) on top and sides of cake.

Or bake in greased pan, 8×8x2 inches, in moderate oven (350° F.) 50 minutes. Spread Seven Minute Frosting (page 40) on top and sides of cake. Decorate top of cake with chopped pecan meats and raisin clusters.

A long time ago, in a galaxy…er, shire not so far, far away, I played (which is to say, cooked) in the kitchens of a medieval recreational group known as the SCA. For my first and only solo run as feastocrat, I played the part of an Italian chef who had been kidnapped by German Landsknechts and forced to serve dinner to their king and queen. Tongue firmly planted in cheek, I was determined to find a way to give them what they wanted…and served up spaghetti and meatballs, medieval-style.

These meatballs, served aside pasta cooked in chicken stock and topped with shaved parmesan cheese, were as delicious as they were fun.

Spiced Meatballs

Ingredients:

• 1 lb. chicken breast meat or boneless pork loin
• 1/4 cup grated parmesan cheese
• 2 tbsp. butter, softened
• 2 tbsp. fresh parsley, chopped fine
• 2 tbsp. fresh thyme, chopped fine
• 1/4 tsp. powdered ginger
• 1/4 tsp. ground cloves
• 1/4 tsp. ground black pepper
• 1/4 cup flour, as needed
• 2 quarts chicken stock
• ground cinnamon, ginger, cloves, and shaved parmesan, for garnish

Fill a medium pot 3/4 full with cold water and bring to a simmer. Poach chicken breasts or pork until just cooked. Drain and set aside to cool. When meat is cool, shred with forks and then chop with a knife until very fine (do not use food processor).

Place shredded meat in a medium bowl and, using your hands, combine meat, cheese, butter, parsley, thyme, ginger, cloves, and pepper. Mix thoroughly. Add flour until mixture is stiff but still slightly sticky, and roll into small (3/4-1″) balls.* Roll balls in flour and set on lined sheet pan. Chill for 1 hour**.

Bring chicken stock to a boil and drop meatballs into the stock in batches. Reduce heat and simmer balls for 10-12 minutes, or until cooked through. Move finished balls to a serving dish while the other batches are being cooked.

To serve, top meatballs with a small amount of hot stock, a sprinkling of cinnamon, ginger, and cloves, and a generous amount of parmesan cheese.

Serves 6-8.

*Tip: finished balls should be the size and texture of Swedish meatballs, not traditional Italian meatballs.

**Meatballs can be frozen at this point by placing the sheet pan into the freezer until the balls have frozen solid, and then bagging the frozen pieces so that they do not stick together. Resulting meatballs can be cooked from frozen.

This post was inspired by Serge the Concierge’s Get Cooking challenge, “Meatballs for Seth“.

Image by Dalyswe.

Happy belated holidays to one and all! After the semester ended, Mer and I got to work on our holiday baking. We split our projects between family traditions and our own take on other bloggers’ recipes. Our other projects included my Magical Mint Cookies, Mer’s Date Squares, and our version of the Bacon Chocolate Chip Cookies from Never Bashful with Butter.

Today’s recap is our version of the ginger-cinnamon caramels, posted at The Kitchn at Apartment Therapy. Because I didn’t have the extract called for in the original recipe, I used an infusion technique that worked wonderfully. Unfortunately, I didn’t cook the sugar enough in the first pass, so while the finished product was delightful and caramel-ly when cold, the candies melted into goo at room temperature. The recipe here is adjusted to reflect that.

Ginger-Cinnamon Caramels

Ingredients:

• 2 cups cream
• 3 1/2 cups sugar
• 1/2 cup light corn syrup
• 1/4 cup water
• 1/4 cup butter chunks
• 4 cinnamon sticks
• 5″ ginger
• 1/2 tsp salt
• additional sugar for coating
• melted butter for coating the pan (approximately 3 tbsp), cooled

Line a 13×9″ pan with foil. Brush foil with melted butter and place pan in freezer until butter is set. Repeat. Return pan to freezer until ready to pour.

Peel ginger and cut into rough chunks. Place ginger, cinnamon, and cream into a small, heavy-bottomed saucepan and warm over low heat for 90 minutes. Remove from heat and set aside to steep until cool. Strain and set aside, discarding cinnamon and ginger.

Combine sugar, syrup, and water in a very large, very heavy pot and stir until combined. Place over medium-high heat stir until the sugar is dissolved and the mixture is smooth. Turn heat to high and cook, without stirring, until the liquid is a dark red amber color. (Do not cook past this point, or caramel will turn bitter.)

Remove from heat and whisk in butter. With your face well away from the pot, slowly and carefully whisk in the cream. (The mixture will bubble and steam.) Continue whisking until well-combined. Return to high heat and whisk until mixture boils. Lower the heat to medium-low and cook, stirring occasionally, until the mixture reaches the firm-ball stage (244-248 degrees on a candy thermometer).

Remove from heat and whisk in the salt. Pour into the prepared pan. Cool at room temperature until bottom of the pan is just warm to the touch; cover and move to the refrigerator to set overnight.

Unmold the candy onto a large cutting board or sheet pan. Grease the blades of a pair of cooking shears and use them to snip the caramel into bite-sized pieces. Toss cut pieces into a large zip-top bag containing a few tablespoons of sugar and shake to coat.

Makes about 10-12 dozen pieces, depending on size.