Cindy's Recipes and Writings

Cleveland Recap. Three Must See Stops for #BestAngusBeef

Posted on August 9, 2019 by Cindy Kerschner

This post is sponsored by Certified Angus Beef® Brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

When in Cleveland, do yourself a flavor. Visit these 3 exceptional eateries that offer their unique take on beef. The best Angus beef. Certified Angus Beef® Brand.
We were served slow roasted beef, smoked beef and even pickled beef! Beef made into pasta, salami, butter and more! Come along for a fun trip into 3 very different ways to enjoy a #BestAngusBeef experience.

Hello Cleveland!

Our first stop was at for dinner at Plum.
2019 group at plum
We got to sample a delicious assortment of beef dishes designed by Chef Brett Sawyer.
Beef Belly with Macerated Berries, 24-hour Certified Angus Beef® Brand Frenched Short Rib with housemade tortillas and Herb Crusted Chuck Roll!

plum

Next stop, we got to eat at a unique restaurant, called Flour. Chef Matt Mytro is passionate about pasta and pizza! Ravioli made from scratch and brick oven fired pizza? Absolutely!

Flour
Flour
Carefully crafted sauces and condiments make Flour more than just a flash in the pan! Stop in at Flour for a fantastic experience.

flour
We went crazy over their mushroom pizza and the Beef Agnolotti, folded ravioli was excellent!

Flour
Their fresh pasta is also available in local Cleveland stores.

Our last tour stop was at Larder Delicatessen.

There we got to meet Chef Jeremy Umansky, a James Beard Award winner and meat artisan, co-owners and chefs Allie La Valle-Umansky, and Kenny Scott.
larder
larder
Larder’s team sources as much of their ingredients as they can from within the community. They even forage for the most seasonal offerings available. Can you believe that they even make their own vinegars? It doesn’t get more dedicated to from scratch than that!
larder

“Our mission is to create creative, unique, approachable, and comforting foods made from the highest quality locally sourced and foraged ingredients. We aim to be a community cornerstone where all are welcome to come share in the joys of life over delicious food.”
larder

More about the brand.

Certified Angus Beef ® brand stands behind their restaurant and store partners to bring you a quality experience every time.
Certified Angus Beef ® brand supports local farmers, and ranchers in small communities across the country. It has a tradition of excellence spanning over 40 years.
The brand offers amazing flavor in every bite.

Not sure where to find Certified Angus Beef ® brand? Find restaurants or grocers in your area: certifiedangusbeef.com/buy/

Follow Certified Angus Beef® brand on social media for news, contests, recipes and more including live Facebook events!
Facebook: Facebook
Pinterest: Pinterest
Instagram: Instagram

Join the conversation with other beef and recipe enthusiasts, and get great tips and tricks in the Certified Angus Beef ® Kitchen Facebook group. See you there!

Posted in #bestangusbeef, beef, restaurants, review, What's For Dinner? | Comments Off

Blueberry Mug Cake

Posted on August 8, 2019 by Cindy Kerschner

Blueberry Mug Cake serves fresh blueberries swirled in an easy microwavable mug cake. Mix, cook, enjoy!

Welcome to another fun Festive Foodies Event!

I often praise all the fresh vegetables I find at local farm stands and farmer’s markets throughout our area. Lots of salads like my Garlic Broccoli Slaw.

As a rule, I don’t buy a lot of fresh fruit. Don’t get me wrong, I love it. I just never seem to eat it fast enough. Except maybe for berries. I’ll toss blueberries in yogurt or oatmeal.
Or Blueberry Oatmeal Pancakes.

Blueberry Oatmeal Pancakes

Then there’s Blueberry Strawberry Sherbet, smoothies and baked goods.

Blueberry Strawberry Swirl Sherbet

Like this Blueberry Almond Meringue Pie …

Blueberry Cream Pie with Almond Meringue_edited-1 (550x550)

and this mug cake.

Blueberry Mug Cake

A simple, quick recipe ready in under 5 minutes! Add some whipped cream, just because ;)!
Blueberry Mug Cake

Remember that the mug will be hot, so be careful when removing from the microwave and while eating.

Blueberry Mug Cake

Print Recipe

Ingredients

5 tbsp all-purpose flour, divided
1/2 tsp baking powder
3 tbsp granulated sugar
2 tsp unsalted butter, softened
4 tbsp milk
1/2 tsp vanilla
2 tbsp fresh blueberries
cooking spray

Instructions

In a small mixing bowl, mix together 4 tablespoons flour, baking powder, sugar. Cream in butter.
In a separate small mixing bowl, mix milk and vanilla. Add to dry ingredients. Stir to mix.
In a separate bowl, toss blueberries in 1 tablespoon flour. Stir into batter.
Pour the batter into a large (16-ounce or larger) microwave safe mug, lightly sprayed with cooking spray. Microwave the mug on high for 1 minute 30 seconds until thoroughly baked to a firm, not runny texture. Inserted toothpick will come out clean when baked. Eat immediately.

Notes

Enjoy all these great fresh farm market finds ideas from Festive Foodies!

Thursday Farmer’s Market Week Recipes

Blueberry Mug Cake by Cindy’s Recipes and Writings
Dijon Pan Bagnat by A Kitchen Hoor’s Adventures
Late Summer Trail Mix by The Freshman Cook
Mini Peach Parfaits by Intelligent Domestications
Pecan Chocolate Chip Zucchini Bread by Kate’s Recipe Box
Pickled Garlic Scapes by Culinary Adventures with Camilla
Shrimp & Corn Salad with Chesapeake Seasoning by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Smoky Grilled Corn Salsa by Jolene’s Recipe Journal

Posted in #FestiveFoodies, blueberry, breakfast, brunch, cake, What's For Dinner? | 11 Comments

Garlic Broccoli Slaw

Posted on August 7, 2019 by Cindy Kerschner

Garlic Broccoli Slaw blends fresh broccoli, carrots and cabbage in a garlic thyme champagne vinaigrette. An easy side dish fit for a company dinner or a friendly picnic get-together.

Welcome to another fun Festive Foodies Event!

This week is dedicated to recipes using ingredients found at a local farmer’s market. This can include, meats, fruits, vegetables, honey, syrups, jams, nuts, herbs, spices, etc.

Thanks Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting our Farmer’s Market Event!
Fresh picked vegetables and fruit taste so much better than their hot house counterparts. I didn’t plant a garden this year. So what’s the next best thing?

Farm stands and farmer’s markets!

When I go to the farmer’s market in Allentown, PA and see bananas, I’m not fooled into thinking those were locally grown.
Abundant local fresh veggies appear everywhere this time of year. As I posted on Monday, fresh picked salad lettuce, broccoli, cabbage, corn on the cob, berries, cukes, peaches, even cherries are available.

People set up roadside stands to sell extra zucchini, tomatoes and peppers. These are usually simple tables with a box with a slit in the top. The honor system applies here. Some backyard farmers price their wares. Three zucchini for a dollar. A watermelon for $2.50.

Other stands ask for donations. Late in the season, you start to see free signs here and there. Better eaten than wasted.
What I was looking for was fresh broccoli, cabbage and carrots. Here’s the thing. I wanted whole broccoli not just crowns for my slaw.
For my Garlic Broccoli Slaw, I use the stalks, cut into matchstick sizes. (Yes that’s a real size, young ones!) Avoid serving the woodier older stems. Save the crowns for dinner!

Garlic Broccoli Slaw

Print Recipe

Ingredients

1/4 cup olive oil
2 tbsp champagne vinegar
1/2 tsp kosher salt
1/2 tsp turbinado sugar
1/2 tsp minced garlic
1 tsp fresh thyme leaves
1 cup chopped broccoli stems
1 cup chopped carrots
1 cup chopped cabbage green or red

Instructions

Whisk together oil, vinegar, sugar and salt. Whisk in garlic and thyme.
Stir together broccoli, carrots and cabbage. Pour on dressing, stir. Refrigerate for at least 30 minutes to blend flavors.

Notes

Find which cuts works best for your veggies. I like matchstick cuts but chopped pieces work as well.

Enjoy these tasty tidbits from Festive Foodies!

Wednesday Farmer’s Market Week Recipes

Basil Pesto Salad Dressing by The Spiffy Cookie
Charred Endive Salad by Culinary Adventures with Camilla
Cheddar & Thyme Yellow Squash Biscuits by Savory Moments
Fresh Cherry Crisp by The Freshman Cook
Garlic Broccoli Slaw by Cindy’s Recipes and Writings
Hawaiian Chicken Kabobs by A Kitchen Hoor’s Adventures
Lemon Meltaway Cookies by Family Around the Table
Mixed Berry Cobbler by The Redhead Baker
Old Fashioned Fruit Cobbler by Tip Garden
Pink Peony Jelly by Daily Dish Recipes
Slow Cooker Pork Bahn Mi Bowls with Pickled Vegetables by Books n’ Cooks
Summer Vegetable Pasta Bake by Kate’s Recipe Box
Tequila Salsa by Our Good Life
Watermelon and Tomato Gazpacho by Cookaholic Wife

Posted in #FestiveFoodies, cabbage, vegan, vegetables, vegetarian, What's For Dinner? | Tagged broccoli, carrots | 15 Comments

Spinach Ricotta Pierogies

Posted on August 5, 2019 by Cindy Kerschner

Spinach Ricotta Pierogies use fresh spinach, onions and potatoes, add ricotta. Wrap it all up in homemade dough. A tasty side, lightly fried!

Welcome to another fun Festive Foodies Event!

Farm stands and farmer’s markets are a big part of summer in my area. You get fresh picked salad lettuce, corn on the cob, berries, cukes, peaches, cherries, all so good.

Other stands ask for donations. Late in the season, you start to see free signs here and there. Better eaten than wasted.

Sometimes I get a good deal on potatoes and onions. Those two are the base for good pierogies.
I’m a big fan of pierogies. I love these little “dough pockets” stuffed with potatoes and American cheese, or sauerkraut and onions. I even make them with Certified Angus Beef® brand beef and peppers.
Cheese Steak Pierogies

But this post is about farm markets and stands. Back to the veggies. I’m thinking I’ll stick with the basic potato, onion and cheese. Spinach is plentiful right now, so in it goes.

Since spinach and ricotta are a perfect pair, bye, bye American cheese.

Of course these pierogies need homemade dough. A simple flour, egg, salt and water works perfectly.

I recommend you rest the dough for about 10 minutes before you roll it out.

I use a 3-inch rock glass to cut the circles. You can use a doughnut cutter, cookie cutter or inverted measuring cup. Whatever works for you.

A rounded teaspoon of filling is all you need. Too much filling leaks out.

Fill Spinach pierogies

All sealed. Time to blanch in boiling water. Normally you’ll hear pierogies are done when Cook them for about 3 minutes AFTER they float.

Spinach-Pierogies-drop.

Fry these dough pockets in butter and oil with caramelized onions for added flavor.

Spinach-Ricotta-Pierogies

Spinach Ricotta Pierogies

Print Recipe

Notes

Ingredients

For frying

2 tablespoon unsalted butter

2 tablespoons vegetable oil, divided

filling

1 medium potato, skin on

1/4 cup diced onion

2 tablespoons ricotta cheese

dough

1 1/2 cups all-purpose flour, divided

1 large egg

1/4 teaspoon kosher salt

3 tablespoons water, divided

1 teaspoon table salt for boiling water bath

Filling

Cover potato, skin on, with water in a 2-quart saucepan. Bring to a boil. Boil for 1 minute. Reduce heat to medium, cover and cook until fork tender but not mushy about (10 to 15 minutes). Remove potato, cool until easy to handle then peel. Place peeled potato in a small bowl and mash with a fork.

While potato cooks, sauté spinach and onions in 1 tablespoon vegetable oil in a small fry pan over medium heat for about 2 minutes until spinach wilts and onions turn translucent.

Mix together potato, spinach mixture and ricotta cheese. Set aside.

Dough

Place 1 cup flour on cutting board. Make a well in the center. Add salt, egg and 1 tablespoon water at a time. Knead into soft dough. Adjust water and flour as needed from reserve. Form into a ball. Cover with damp towel and rest 10 minutes.

Roll out dough to 1/4-inch thickness. Cut into nine 3-inch rounds. Set aside.

Add 1 rounded teaspoon of filling in the center of each circle. Wet the edges with a wet fingertip. Fold over filling and gently seal edges with a fork.

Bring 2 quarts water and table salt to a boil in a large pot or dutch oven over medium-high heat. Gently drop in pierogies, one at a time with a slotted spoon. Stir. When water returns to a boil, reduce heat and cook about 6 minutes total. Pierogies will float after about 3 minutes. Continue cooking another 3 minutes to cook dough more thoroughly. Move cooked pierogies to a plate. Fry or refrigerate, covered, for later use. Pierogies can be eaten as is, deep fried or pan fried.

To pan fry:

Fry pierogies in butter and oil in a medium-sized skillet over medium heat until crisp and browned. Serve with caramelized onions and sour cream if desired.