Ouch! Correction in today’s print column – the Greensboro Farmer’s Curb Market Chili Challenge is this SATURDAY, January 28th from 10am to 12noon!

This month, the folks at the Greensboro Farmer’s Curb Market matched up a city girl with a local farmer to compete in their first annual Farmer’s Market Chili Challenge. I’m no stranger to matchmaking but must say this is the first time I’ve been connected  to a social-media-loving lamb farmer via the Interwebs. Garland McCollum, of Massey Creek Farms, is just that, a family man who returned to his roots, dedicating his time topreserving his family’s 200 year-old farmland in Rockingham County with his wife, Ruby, father and two children. He’s a new generation farmer, sharing his farm with the world through social media and reaping the benefits of a diverse following.  This connection—from farm to city—is the real “match” made in this story.

Garland immediately charmed me. We swapped ideas through Facebook on how we could champion the chili challenge and best highlight his farm-raised and grass-fed lamb through my love for Greek food. I accepted an invitation to his 400- acre farm to meet his family. I convened my entourage of food-loving girlfriends, set the GPS for Madison, NC, and  left the city for a hayride, hike, and a peek into the history of  the farm and old “buzzard cave” above the slow and steady Massey Creek, which winds its way through the land.

While we did stop to swoon over a baby lamb, Massey Creek Farms is a working farm, full of Golden Bluff chickens, pigs and Katahdin lambs. Each day, Garland’s family collects around 1,600 eggs to sell at various markets and restaurants in the Triad. In addition to eggs, they sell naturally nurtured pork and lamb to markets and for menu specials.  Garland knows his customers by name (in person and online), whether they  stop by every Saturday at the Market or are the restaurateurs he invites out to the farm for research and play. For a city girl with a big appetite for food and family heritage, Massey Creek Farms is what makes our city so rich and delicious.

I’d like to say that the Chili Challenge isn’t about winning but Garland and I are more competitive than that. My girlfriends came back over to Mendenhall the following Sunday to taste-test our recipe for award-winning lamb chili. I needed all hands on deck and relied on both the novice taster and one of Greensboro’s most talented chefs to put together the perfect balance of flavors. We came up with our own blend of chili powder full of Greek hints and spices – oregano, rosemary, cinnamon, cumin, cocoa powder and plenty of kick from heaping spoons of ground ancho chilies.  It sure takes a village to make a recipe.

Our competition is steep, we’re up against this community’s finest farmers, cooks and elected officials making their versions of chili with locally sourced meats from the Market.  You’re the judges, so come on down to the Curb Market and try our Massey Creek and Mod Meals Lamb Chili yourself.

The Greensboro Chili Challenge is this Saturday, January 28th at 501 Yanceyville Street. Tastings begin at 10 a.m. and conclude with an official tasting and crowning by Mayor Perkins at noon. Remember, voting is by every dollar donated to the Greensboro Farmer’s Curb Market.

** Special thanks to my friend Mary James Lawrence for help putting the chili recipe! She is a master in the kitchen and I owe for perfecting this recipe!

** Check out the spices at our new Savory Spice Shop in Friendly Center for the freshest (and inexpensive) spices for this recipe!

Mod Meals and Massey Creek Lamb Chili

• 3 LBS. MASSEY CREEK GROUND LAMB
• 4 CUPS ONION, CHOPPED
• 3-4 TBS. OLIVE OIL
• 1 LARGE SPRIG ROSEMARY
• 1 BAY LEAF
• 4 TSP. GARLIC, MINCED
• 2 TSP. JALAPENO, MINCED
• 1 to 1 1/2 Tablespoons GROUND ANCHO CHILIS
• 1 Tablespoon COCOA POWDER
• 2 TSP. GROUND CUMIN
• 2 TSP. DRIED OREGANO
• 3/4 TSP. CINNAMON
• 1/4 TSP. CAYENNE POWDER
• 2 TSP. SALT, taste for seasoning
• 1 CAN, 28 OZ., PETITE DICED TOMATOES
• 15 OZ. TOMATO SAUCE
• 4 TBS. TOMATO PASTE
• 2 15 OZ CAN  RED KIDNEY BEANS (do NOT drain)
• 1 BOTTLE AMBER BEER

Yogurt Feta Topping with Orange Mint Gremolata:

• 1 cup crumbled FETA CHEESE
• 2 cups GREEK YOGURT
• 6 FRESH MINT LEAVES
• 4 SCALLIONS
• ZEST OF 1 ORANGE
• ½ TSP. KOSHER SALT

In a large heavy bottomed dutch oven, sauté onion until translucent.  Add lamb, rosemary, bay leaf, garlic and jalapeno.  Cook and stir until lamb is broken into pieces and  cooked through.  Add the spices and salt.  Stir and cook, coating well.   Add tomatoes, tomato sauce, tomato paste, beer and kidney beans.  Simmer for 20 minutes.  Serve with topped with Yogurt Feta Topping and Orange Mint Gremolata.

Topping:  Crumble feta into yogurt then using a hand  mixer or immersion blender, blend until smooth.  Set aside.

Slice scallions into thin slices. Place mint leaves on cutting board over scallions, zest orange overall.  Add salt and then using your chef’s knife, mince until fine.

To Serve:  Spoon hot chili into bowls.  Top with yogurt mixture then orange mint gremolata.

Like most of my recipes, this one can be adjusted to your liking. I literally made it up on Saturday morning. I originally was dreaming of these giant trumpet mushrooms at the Super G Mart – but they were out. I picked up oyster and cremini mushrooms which were just as good. If you don’t like the taste of green peppercorns, use capers or skip them all together.

Also, don’t hesitate purchasing a cheaper cut of meat. I actually prefer a NY Strip or Ribeye Steak but I wanted to just have individual steaks for everyone that night. Below, I refer you to two great cooking tips – Ina’s directions for cooking a thick cut filet and an electronic meat thermomitor. There couldn’t be anything worse than over cooking an expensive cut of meat at a nice dinner party. The electronic meat thermometer actually monitors the meat temperature the entire time it is cooking – it is worth 15 bucks at the store – believe me! Ina’s instructions are fool-proof. And, I mention below that you can skip the butter. It is January, geez Ina.

Anyway, I love this combination of flavors but please, be creative. That’s what it’s about! Enjoy.

Filet Mignon over Sauteed Oyster and Cremini Mushrooms with Garlic and Green Peppercorns 

• 1 carton oyster mushrooms, torn
• 1 carton cremini mushrooms, sliced thick
• butter and olive oil
• salt and pepper
• 1 large shallot, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon green peppercorns
• 1/4 cup minced fresh parsley

• 4 filet mignon – or 2 ribeye steaks or NY Strips
• a brush of canola oil
• good salt and freshly ground pepper
• an electronic meat thermometer

In a large skillet, sauté mushrooms in an equal mix of very warm (but not HOT) butter and olive oil. The trick here is to not let them dry out, brown and not have too many in the pan. I did this in two batches. If the mushrooms are close together, they will just steam. Allow them to brown before you salt and pepper them – it will only bring out more moisture. I’m not exactly sure how much oil and butter I used (enough to lightly coat the mushrooms) – you want an equal mix for heat and flavor.

Once the mushrooms are getting brown, add the sliced shallot, garlic and a good dusting of salt and pepper. Turn the heat down so you don’t burn the garlic. Once the shallot and garlic are cooked, add the green peppercorn and parsley. Taste for seasoning, adjust and set aside.

I use Ina Garten’s instructions for Steakhouse Steaks to cook my filet mignon (follow the first part and skip the sauce). I didn’t add the extra butter at the end – Ina might be one step behind Paula right now and I’d like not to be. I highly recommend an electronic meat thermometer for this. It’s a great tool to have – and has saved many an expensive cut of meat. Once cooked through to 120 or 125 degrees internally, allow the meat to rest! Eat our salad or make another martini – just don’t cut into them piping hot!

Serve with mushrooms. Lick your lips.

]]> http://modmealsonmendenhall.com/2012/01/24/filet-mignon-over-sauteed-oyster-and-cremini-mushrooms-with-garlic-and-green-peppercorns/feed/ 1 modmealsonmendenhall IMG_8013 http://modmealsonmendenhall.com/2011/12/13/greek-style-beef-stew-with-leeks/ http://modmealsonmendenhall.com/2011/12/13/greek-style-beef-stew-with-leeks/#comments Tue, 13 Dec 2011 21:42:41 +0000 modmealsonmendenhall http://modmealsonmendenhall.wordpress.com/?p=5576 ]]>

This week I met a new Thompson! Baby Thompson! She is a new addition to my friend’s Parrish and Jonathon’s family. In an effort to help make their lives a little easier, I brought dinner over this week. I wanted to make sure it was something I could prepare in advance, transport easily and please both Mom and Dad. I settled on Michael Psilakis’s recipe for Beef Stew with Leeks. I’m such a fan of his and though a simple Greek Salad and a loaf of crusty bread would pair perfectly for a cold night.

Of course, I had to make sure it was good enough to share and stole a small bowl for dinner Sunday night. This recipe is an interesting twist on a traditional beef stew with lots of spice from cinnamon, sage, thyme and rosemary. A perfect Sunday project this winter. I doubled the veggies and cooked it almost twice as long as he recommends.

Greek Style Beef Stew with Leeks  by Michael Psilakis

• 3 tablespoons blended oil (90 percent canola, 10 percent  extra-virgin olive)
• 2 pounds beef stew meat, cut into 1 1/2-inch chunks
• Kosher salt and cracked black pepper
• 1/2 large Spanish or sweet onion, finely chopped
• 1 carrot, finely chopped
• 1 stalk celery, finely chopped
• 1 large leek, cut into thick rounds, washed well in cold  water, drained
• 2 tablespoons tomato paste
• 1/2 cup red wine
• 2 tablespoons red wine vinegar
• 3 to 5 cups water
• 1 fresh bay leaf or 2 dried leaves
• 1 large sprig rosemary
• 1 sprig thyme
• 1 sprig sage
• 2 cinnamon sticks
• Extra-virgin olive oil
• Grated orange zest
• 1 tablespoon roughly chopped parsley

Place a large, heavy pot or Dutch oven over medium-high  heat and add the blended oil. Season the beef aggressively with kosher salt and  pepper.  When the oil is hot, add the beef and sear on all sides, 5 to 6  minutes. Add all the chopped vegetables to the pan with the beef and sauté for 2  minutes. Add the tomato paste and stir for 1 minute. Deglaze the pan with the  red wine and red wine vinegar, and let them reduce completely away.

Add 3 cups of the water,  2 teaspoons salt and a generous grinding of pepper, the bay leaves, rosemary,  thyme, sage, and cinnamon. Bring to a boil, then reduce the heat to low and  partially cover the pan. Simmer gently for about an hour. Check and, if the  mixture is dry, add another cup or two of water. Keep simmering for 15 to 40  minutes more, until the meat is tender and the braising liquid has reduced to a  saucy consistency. Remove the bay leaves and cinnamon sticks. Transfer to a  platter and drizzle with a little extra-virgin olive oil, and scatter with a  little orange zest and the parsley.

This weekend Winston hosted his 3rd Annual Winter Walk for AIDS Brunch on Mendenhall. If you’re living under a rock, Winston is my 2 year-old Westie. He loves a party – especially with good food he can beg for – which is in plenty on Mendenhall. This year we made two Breakfast Bread Puddings from my favorite San Francisco Bakery, Tartine, in the Mission District. With leftover Anna Mae rolls and lots of frozen peaches and blueberries from the summer, the party came together with little effort. I adapted both recipes from Tartine’s cookbook and both were delicious. I think everyone agreed that the savory bread pudding was the best although the sweet was exactly as I can recall from my summer vacations in San Fran. If I made the sweet again, I’d skip the caramel sauce – it’s totally unneeded.

These dishes are perfect for Christmas morning breakfasts. You can make them ahead and bake them that morning.

PS: Winston made Channel 14 News at the Winter Walk! You can check out his fast pace here – we needed it after all the heavy cream and eggs!

Sweet Brioche Bread Pudding Recipe
Adapted from a Recipe by Elisabeth Prueitt and Chad Robertson from Tartine, makes 6 to 8 servings

• 6 brioche slices, cut 1-inch cubes
• 8 large eggs
• 3/4 cup sugar
• 4 cups whole milk
• 1-1/2 tsp vanilla
• 1/2 tsp salt
• 1 – 1/2 cups blueberries
• 1 -1/2 cups peaches

For the Caramel Sauce, makes 1-1/2 cups

• 2/3 cup heavy cream
• 1/4 of one vanilla bean
• 1-1/4 cup sugar
• 1/4 cup water
• 1/4 tsp salt
• 2 Tbsp light corn syrup
• 3/4 tsp lemon juice
• 4 Tbsp unsalted butter

Making the Brioche Bread Pudding

Preheat the oven to 350 degrees.

Arrange the brioche cubes on a baking sheet. Place in the oven until lightly toasted. Remove from the oven and set aside to cool.

Crack the eggs into a mixing bowl and whisk until blended. Add the sugar and whisk until smooth. Add the milk, vanilla and salt and whisk until completely blended. Place the toasted bread slices in the dish. Pour the custard evenly over the bread, filling the dish to the top. Top with fruit.

Place in the oven, and bake the pudding for about 1 hour. To test for doneness, slip a knife into the center, and push the bread aside. If the custard is still very liquid,return the pudding to the oven for another 10 minutes. If only a little liquid remains, the pudding is ready to come out of the oven. The custard will continue to cook after it is removed from the oven and it will set up as it cools.

Let the pudding cool for about 10 minutes before serving.

Making the (unneeded) Caramel Sauce

Pour the cream into a small, heavy saucepan. Split the vanilla bean in half lengthwise and use the tip of a sharp knife to scrape the seeds from the pod halves into the cream. Place over medium-high heat and bring to just under a boil, stirring occasionally. Reduce the heat to low to keep the cream warm.

In a medium, heavy saucepan, combine the sugar, water, salt and corn syrup. Use a good-sized pan because the caramel will boil vigorously and the volume will increase dramatically as soon as the hot cream is added. Bring to a boil over medium heat, stirring to dissolve the sugar. Then let the mixture boil, without stirring, until the mixture is amber colored. Watch the sugar mixture carefully as it cooks to avoid burning the sugar. From the time the mixture started to boil, it took over 15 minutes to reach an amber color. Remove from the heat.

The mixture will continue to cook off the heat and become darker, so make sure to have the cream close by. Carefully and slowly add the cream to the sugar syrup. The mixture will boil vigorously at first. Let the mixture simmer down, and then whisk until smooth. Add the lemon juice and let it cool for about 10 minutes.

Cut the butter into 1-inch chunks and add them to the caramel one at a time, whisking constantly after each addition. Then whisk the caramel periodically as it continues to cool.

A Savory Bread Pudding,  adapted from Tartine Bakery 

For the filling

• 1 tbsp. unsalted butter
• 2 leeks, white parts only, finely chopped
• Olive oil
• 2 lbs. assorted mushrooms (like chanterelles and porcini), stems trimmed and caps halved

For the custard

• 5 large eggs
• ½ tsp. salt
• 1 c. heavy cream
• 1 c. whole milk
• ¼ tsp. freshly ground pepper
• ¼ tsp. freshly ground nutmeg
• 2 tsp. fresh thyme leaves
• 2/3 c. grated Gruyere or cheddar cheese
• 3 oz. smoked ham, chopped
• 12 (day-old) Anna Mae Sweet Potato and Mollases Rolls, cut into cubes and toasted
• ½ c. grated Gruyere or cheddar cheese

Melt the butter in a skillet over medium heat. Add the leeks and saute until soft, 4 minutes. Add the mushrooms and a bit of olive oil if needed.  Stir the mushrooms until brown.  Season to taste. Remove from heat.

Preheat the oven to 375º. To make the custard, in a bowl, whisk the eggs and salt until well blended. Add the cream, milk, pepper, nutmeg, thyme, cheese, and ham, and whisk to combine. Place the bread chunks in an 8-inch souffle dish and add the leeks and mushrooms. Pour in the custard so that it comes all the way to the rim. Sprinkle evenly with the grated cheese. Let stand 8-10 minutes until the custard saturates the bread.

Bake until the custard is no longer runny in the center, about 50 minutes. Let rest for 15 minutes before serving.

Are you looking for a simple, seasonal, elegant and colorful meal for holiday dinner parties this December? This might be it! I’d like to say I’m selfless – testing out new recipes over Thanksgiving instead of cooking a traditional turkey – but really my family just doesn’t like turkey. This year we had a smaller crowd, so we didn’t go all out with lamb and rib roast. We bought a small(er) crowned pork roast that needed minimal TLC. You could brine this cut of pork, but really it will be juicy and tender without any advance preparation. That’s what is great about meat on the bone. I made up a simple honey, mustard and herb glaze for the meat and we roasted it to just medium. It was tender, juicy – and I’ll admit, there was some bone chewing (heck, it was just family!).

With extra potatoes from a (very successful) Domino Potato experiment and some seasonal pick-ups from the market, I threw together a colorful and super easy hash to compliment the pork. You could add any root vegetable you have on hand but I’m a sucker for any brussels sprout this time of year. Purple potatoes would be a really fun addition if you can find them! So, have fun with this and experiment. If its colorful and cooked in bacon fat, your guest will most likely love it.

Mustard, Honey and Herb Crusted Crowned Pork Roast 

• Crowned Pork Roast (4 to 5 bone)
• 1 tablespoon Dijon mustard
• 1 tablespoon grain mustard
• 4 to 5 cloves of garlic confit – or roasted garlic
• 1 teaspoon fresh sage, minced
• 1 teaspoon fresh thyme, minced
• 2 tablespoons local honey
• salt and pepper
• olive oil

Brussels Sprout and Potato Hash

• 1 package brussels sprouts, halved
• 3 sweet potatoes, cubed
• 3 Yukon gold potatoes, cubed
• 1 shallot, sliced
• 4 slices of bacon
• butter
• olive oil

Preheat the oven to 400 degrees. Cook bacon in a large skillet. Remove bacon and keep fat in the pan. Meanwhile, microwave the sweet potatoes in a bowl for about 5 minutes or until tender. At this point, you want to sauté the sprouts and potatoes like you’re making hash browns. Add oil and butter as you need – remember butter adds flavor and oil raises the smoking-point. Sauté the brussels sprouts, sweet potatoes and yukon potatoes separately on medium high. Add the shallots when you have room. They will all cook at different speeds. Once everything is brown, put them all on a baking sheet, add the bacon back in, and cook until tender.

Last night I had my new next-door neighbors, Nora, RT and their 2-year-old son Trey, over for Sunday Supper. Our mutual friend, (and Westerwood’s biggest cheerleader) Jeff, appropriately joined in the Westerwood Welcome. And, since Westerwood residents are naturally inclusive people, our friend Jeb, a Fisher Park resident, completed the table set for six. It was a long overdue welcome to our fine neighborhood and I wanted to make sure the menu was perfectly fitting for the occasion.

When I think of really great neighbors I always think about how nice it would be to live next door to Ina Garden!  Remember that time she rented a big grill and made that fabulous Birthday Brunch for her neighbor!? Or when she made a crowned pork roast as a house warming gift – and convinced her fantastic florist friend to haul it next door?! With Ina’s style in mind, I took a hint and made her recipe for Company Pot Roast. I adapted her recipe to the size of my kitchen, my dutch oven and my budget (since this sure ain’t the Hamptons and Winston doesn’t pull in the same dough as Jeffery). I made the roast in the morning and allowed it to cook throughout the day both as directed and on top of the oven to keep it warm. It was delicious, as most Ina recipes are, and completely appropriate for our welcome. Here is the menu and my adapted version of Ina’s Company Pot Roast.

PS: I took this photo of Woodlawn Street last week on a walk with Winston. Nothing is as picturesque as Westerwood in the Fall!

Westerwood Welcome Menu:

• Ina’s Company Pot Luck
• Mashed Potatoes with Garlic Confit
• Salad with Apples, Blue Cheese and Pumpkin Seeds in a Lemon & Honey Vinaigrette
• Pear Upside Down Cake with Fresh Whipped Cream

Ina’s Company Pot Roast, adapted for a small kitchen on Mendenhall Street

• 1 (4 pound) boneless beef chuck roast
• Kosher salt and freshly ground black pepper
• flour
• olive oil
• 1 cup chopped carrots
• 1.5 cups chopped yellow onions
• 1 cup chopped celery
• 3 chopped leeks, white and light green parts
• 5 large garlic cloves, peeled and crushed
• 1 cups red wine (confession, I used 2 Buck Chuck)
• 1 (28-ounce) can whole plum tomatoes in puree
• 1 cup chicken stock
• 1 chicken bouillon cube
• 3 branches fresh thyme
• 2 branches fresh rosemary
• 1 tablespoon unsalted butter, at room temperature

This is not a new recipe for MMoM, in fact, I posted this recipe for Roasted Chicken with Potatoes and Mushrooms not long ago.  It is an old stand-by and one of the reasons I  included it into my first cooking class at the Greensboro Children’s Museum Edible Schoolyard. A roasted chicken is one of the most versatile things you can learn how to make – and while it seems daunting, it is surprisingly easy to do. I remember screaming with my college roommate the first time we put our hands on a raw chicken – oh but what a sense of satisfaction it was once complete! There are tons of tricks – from trussing to basting – which I don’t see 100% necessary. Learn the basics, get messy, even get squeamish once (or twice) - it will be worth it.

The saving grace to my Edible Schoolyard evening for the Elmwood Garden Club was preparing all the food in advance. With a day job, there just isn’t a way to get it all done without lots of planning and preparation. My menu was planned around what could be cooked in advance and heated just before the meeting. Homemade Pulled Pork is the perfect dish for this scenario - you can literally cook it over night and reheat it several times before anyone would notice. I also made the Onion, Fig and Thyme jam a couple of days before and reheated it before serving. The sweetness of the onion jam was a great compliment to the savory and rich apple chutney pulled pork. I adapted both recipes to things I had on hand or were in season – apple chutney in the pantry and figs just going out of season in North Carolina.

I served the Pulled Pork and Onion Jam on Anna Mae’s Sweet Potato Molasses Rolls that are made right here in Greensboro and sold in the freezer section of both The Fresh Market and Lowe’s Foods. Shana, the founder, head baker & business women, behind Anna Mae’s generously donated the rolls for the Edible Schoolyard evening. I keep wanting to call them “Sweet Anna Mae’s” because that is exactly what she and the business are - so sweet. Anyway, I’m planning on getting into her kitchen at next week and reporting more about her. So, stay tuned. Until then, make this dish and go buy some of her delicious rolls – you have no excuse if you are in the Southeast! I think they would be the perfect snack before trick-or-treating this weekend.

Apple Chutney Pulled Pork

• 9 pound (less or more depending on the crowd) of pork shoulder (aka Boston Butt)
• 1 small jar of apple chutney
• 2 tablespoons ground cumin
• 4 jalapenos, diced (feel free to adapt for personal heat levels)
• 2 small red onions, chopped
• kosher salt
• freshly ground pepper

Preheat oven to 250 degrees. Place chopped onions and jalapenos in the bottom of a large roasting pan. Place the pork shoulder on top of the peppers and onions. Season liberally with cumin, salt and pepper. Top with apple chutney.

Cook the meat for 6 to 8 hours – or until falling apart. If you trust your oven (and have adequate fire and carbon monoxide alarms), just pop it in the oven at bedtime and it will be done in the morning. Pull the meat apart with two forks or two clean hands.

Quick Onion, Thyme and Fig Jam

• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 4 medium sweet onions, sliced
• 2 tablespoons fresh thyme leaves
• 1 bay leaf
• 1 roasted garlic clove, mashed
• Kosher salt
• Freshly ground black pepper
• 1/4 cup apple cider vinegar
• 1 jar of fig preserves

Melt the butter and olive oil in a heavy-bottomed pot. Add the onions, thyme, bay leaf, garlic, 1 teaspoon salt, and a few cracks of pepper. Cover and cook over medium-low heat for 20 minutes. Add the vinegar and preserves and cook, stirring until thick, brown and sticky (about 30 to 45 minutes). Transfer jam to a bowl and let cool. Season with additional salt and pepper, if desired. Can be refrigerated for a few days; return to room temperature before serving.

I’m a little tardy posting this recipe – excuse me! I cooked these burgers last weekend for a quiet night in. We enjoyed amazing fall weather and sweated through the burgers because they were so spicy! That is your warning – use the Texas BBQ Sauce with caution – although I think I added much more chipotle than recommended. This was the first time I’ve made a coffee rub for burgers and it was a really nice addition – the mix of coffee (I used espresso) and brown sugar helps create a night caramelization on the burger. If you’re nervous about the spice – just skip the BBQ sauce and just do the rub!

Take advantage while the weather is still nice for grilling season – I hear we have a cold front coming through soon!

PS: I only made half the recipe.

Burgers:

• 8 slices applewood-smoked bacon
• 1 pound ground chuck
• 1 pound ground sirloin
• 8 slices smoked Gouda cheese (about 8 ounces)
• 8 potato-bread  buns

Buns:

• 8 slices red onion
• 8 slices tomato
• Texas Barbecue  Sauce

]]> http://modmealsonmendenhall.com/2011/10/17/coffee-rubbed-burgers-with-texas-sauce/feed/ 3 modmealsonmendenhall IMG_6971 http://modmealsonmendenhall.com/2011/10/05/lentil-sausage-soup/ http://modmealsonmendenhall.com/2011/10/05/lentil-sausage-soup/#comments Wed, 05 Oct 2011 22:37:15 +0000 modmealsonmendenhall http://modmealsonmendenhall.com/?p=5365 ]]>

I want you to think back to the time when you last saw a lentil soup photographed in a magazine. Wait, it rarely happens. While this soup is rich and delicious – it isn’t exactly photogenic. So, I’ll share the photos of my table and cheese try – and the recipe for the soup. I used Ina’s recipe for Lentil and Sausage Soup. Remember, if it aint broke, don’t fix it. Ina’s recipes are barely ever broken. I recommend making this soup the night before you serve it. It needs time to sit. And while Ina recommends making your own chicken stock for this recipe, I used boxed broth and it turned out just fine. I love the idea of making my own stock – I don’t love thinking about trying to fit it into my working girl schedule.

It’s the perfect season for this recipe! Make it!

Ina Garten’s Lentil and Sausage Soup

• 2 and 1/4 cup French green lentils
• 1/4 cup olive oil, plus extra for serving
• 2 large yellow onions, diced
• 2 leeks, white and light green parts only, chopped
• 2 cloves minced garlic
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh thyme leaves
• 1 teaspoon ground cumin
• 8 celery stalks, diced
• 6 carrots, diced carrots
• 3 quarts Chicken Stock
• 1/4 cup tomato paste
• 1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick
• 2 tablespoons dry red wine or red wine vinegar
• Freshly grated Parmesan, for serving