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Posts Tagged ‘horseradish’

Alright, so a month ago Yuki, Otis, and I moved in with my little brother for a couple of weeks in the Lincoln Square neighborhood. A friend of ours, who happens to be a major burger whore, helped us move. Since he’s a burger whore, what better payment then a burger? While moving he had mentioned how he tried to get a table at The Bad Apple once, but the wait was too long. I made a mental note, did some research, and concluded that this was definitely a place I wanted to check out as well. So, I strolled Otis over before Yuki and Eric (the burger whore) got out of work and grabbed an outside table. My little brother came with to have a beer with me while we waited for everyone else.

The beer list is one of the best in town. Both the draft and bottle list are enormous with great variety. Wanting to try something I’ve never had I explained the flavors I was in the mood for to our server and she brought me out an IPA that I’ve never heard of, but thoroughly enjoyed. It ticked everything I had asked for in a beer at that very moment. What I’m trying to say is that their servers, at least ours, are very knowledgable about the libations the offer up.

But, I did not come to The Bad Apple for beer, as much as I love beer. I came for the burgers. So, without further ado, here’s the burger breakdown from that night.

Eric’s wife went for The Bad Apple Burger, deciding to keep it simple. I can respect that. In all honesty, someone had to get their house burger just to see what they do before screwing around with various flavors. With lettuce, tomato, onion, pickle, and provolone this burger had no frills about it. It was a straight-talkin burger if ever there was one. While I didn’t try it myself, the fact that it was devoured tells me she enjoyed having those classic flavors grace her taste buds.

Yuki got the Red Dragon. A juicy burger topped with brisket hash, an over easy egg, pepper jack, and roasted red pepper sauce. You put roasted red pepper sauce on just about anything and Yuki will go for it. That’s how I was able to snatch her, but that’s a totally different story for a completely different blog. I did try this one, and I gotta say, wow! I mean, this would’ve been great without the burger. Add that patty of bovine deliciousness to a classic hang-over breakfast and you have yourself a winner.

Eric got the Belly Burger. Honestly, I almost got this one, it was a tough decision. When he said he was going to get this one it made my life easier. This burger is topped with braised pork belly and a herbed horseradish sauce. Instead of a regular bun this one has a pretzel bun. We expected just a little pork belly on top to add a little sumptuousness to this thing, but oh no, they put as much pork belly as there was beef! Let’s be honest here, you put burger with pork belly, what else do you really need? That is, besides a cold refreshing beer from their list.

As good as Eric’s Belly Burger was, and it was damn good, I’m very glad he chose to get that one because it allowed me to get the Elvis’s Last Supper. This burger broke all of the rules for me. It’s really a simple burger. You take ground beef, grill it to juicy perfection and place it on a bun with 2 toppings. It’s the 2 toppings that make this such a revelation…peanut butter and bacon! You read that right, peanut butter and bacon. The bacon part is nothing new to a burger. It’s been done to death, yet is always welcome. Kind of like when the radio plays “Stairway to Heaven”. You’ve heard it hundreds of times, but you don’t change the station, you rock out and enjoy every minute of it. But peanut butter? On a burger? In all of my years I never would have thought of that. Mind you, this was no Jiff creamy, not even close. This was house made, throw some roasted peanuts into a blender, and let ‘er rip! Chunky and oily, this was peanut butter! I’m still besides myself on that one. It is hands down the best burger I have ever ordered off a menu and right up there with the best burgers I’ve eaten period (my famous ghetto burger not-withstanding). I’m salivating as I type this. My stomach is rumbling for more. I imagine a balding gray-haired man with a long white coat in the kitchen concocting burger theories, picture Doc Brown. Truly genius!

As you can tell, I am a big fan of The Bad Apple. Besides a great beer list, knowledgable service, and flippin fantastic burgers with creative toppings and high quality ingredients, the prices are extremely reasonable. Other than their special Wagyu burger (upwards of $45 per depending on toppings du jour) all burgers are $8-10!

If you’re a fan of burgers and beer, get yo tuchas out to The Bad Apple!

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Another year means another Passover Seder. Well, that’s not entirely true. Since Yuki is about 2 weeks from her due date we decided that it’s not a good idea to spend the holiday with my family. Being 3 hours from our OB/GYN at this point isn’t the best thing we could do (or at least that’s what we tell my family!). What makes it easier is the fact that I’m not a religious man by any stretch of the imagination. So, if I missed another recital of the 4 questions or the 4 sons or Elijah I wouldn’t lose any sleep. I do, however, love a good matzo ball soup and brisket. I decided that I would make a few of the traditional Passover delicacies for the first night. My younger bro also lives in Chicago and did not go to the Quad Cities, so he came over for dinner last night.

To keep with tradition, I started the dinner off with some matzo ball soup. You can ask Alpana Singh my thoughts on the perfect matzo ball. I made my typical chicken soup on Sunday and then put it in the fridge overnight. In the afternoon I took it out and let it come to room temperature. About 20 minutes before my brother got here I made the matzo balls.

I used 2 eggs, about 3 tablespoons of chopped parsley, 1/2 teaspoon of salt, 1/2 teaspoon of baking powder, 1/2 cup of matzo meal, a few cracks of white pepper, and 1 tablespoon of olive oil.

In a small glass dish I mixed together all of the dry ingredients. In a seperate bowl I beat the eggs with the olive oil and parsley. Then, I poured the egg mixture into the dry mix until it was evenly mixed. I covered it in plastic wrap and let it sit in the fridge for about 15 minutes.

With the soup boiling I took the mix out of the fridge, wet my hands, and dropped walnut-sized balls into the soup. I let them boil for about 20 minutes to make sure they cooked through. That’s all there is to it, soup is ready. I will say that these were by far the best matzo balls I’ve ever made, and some of the best I’ve ever eaten as well.

While the rest of dinner was heating up I brought out some charoset and matzo. Side note, everything we ate was prepared ahead of time so that all I had to do was re-heat for dinner.

For the charoset I used 1 gala apple, 1/3 cup of walnuts, 1 tablespoon of red wine, 2 tablespoons of honey, and a few dashes of cinnamon which didn’t make it into the pic. In a bowl I crushed the walnuts into small chunks then poured the wine and honey in. Then I grated the apple into the bowl, seasoned with the cinnamon, mixed it up real well, covered with plastic, and let it sit in the fridge for at least an hour.

For the entrée I made a horseradish brisket (the recipe was adapted from a Gail Simmons recipe), wilted spinach with raisins and toasted soy nuts, olive oil mashed potatoes, and roasted radishes.

I made the brisket in the morning to make sure it got enough time in the braising liquid. I used 2 cups of beef stock, 1 cup of red wine, 1/2 cup of prepared horseradish, 3 carrots chopped, 3 celery stalks chopped, 7 garlic cloves minced, 1 small onion sliced, and a 3.5 pound brisket.

In a large heated skillet I poured in a couple of tablespoons of vegetable oil and browned the brisket. I gave each side about 7 minutes.

Then I transferred the brisket to a foil braising pan and scattered the carrots and celery around it. In the hot skillet I added half of the garlic and the onions and let them sweat down for about 6 minutes. Then I poured in the wine. I let the wine boil down for about 7 minutes and added the beef stock. When the liquid came back to a boil I poured everything around the brisket.

I mixed together the rest of the garlic with the horseradish and spread that on top of the brisket. I covered it tightly with foil and put it into a 300 degree oven for about 3 hours. The one thing I did forget was bay leaves. I would have liked 2 of them in there. Oh well, still tasted great.

After 3 hours I let it sit for the rest of the day. While we were eating the soup I removed the foil, seasoned with salt and pepper, and put it under the broiler for about 30 minutes or so to not only re-heat, but also to give the horseradish a nice crust. To serve I just lay a couple sliced on top of the onion, carrots, and celery.

For the spinach I used 1/4 cup of raisins, the zest and juice from 1 lemon, 3 garlic cloves minced, 1/2 onion diced, 1/4 cup of toasted soy nuts (this dish would typically use pine nuts, but at $24 a pound I found the soy nuts price of $3 a pound a little easier to digest), 1/4 cup of red wine, and 2 bunches of spinach chopped.

First I poured the wine into a bowl and soaked the raisins for at least 15 minutes. Then, I heated up a large pot and poured in 1 tablespoon of olive oil and sweat down the garlic and onion for about 5 minutes. Handful by handful I added the spinach until it was all wilted down. I poured in the wine and raisins. Once the wine had boiled down for a few minutes I added the lemon juice and zest. I stirred that all in and then added the soy nuts. A touch of salt and pepper and the spinach was ready to go.

I skinned 5 yukon gold potatoes for the mashed potatoes. Since the laws of the Kashrut don’t allow dairy to be eaten alongside meat I decided to use olive oil in order to try to make them creamy. I know, I don’t believe any of that crap, but since I was making a pretty traditional meal I thought I’d keep with tradition (all kosher wine as well). After boiling the potatoes I mashed them with about 1/4 cup or so of olive oil. Actually, I probably used more, I just kept adding it until the potatoes were the right consistancy. A little salt and pepper and they were all set.

For the radishes I simply halved them and roasted them with olive oil, salt, and pepper at 400 degrees for about 25 minutes.

I did not have enough time to make any dessert last night. We were pretty full anyway, but a little dessert is always a nice thing. I guess life could be worse than not having dry, matzo meal cakes sit in your stomach on top of brisket. Plus, you’re all probably tired of this post by now anyway. Happy holidays!

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This was about as simple as cooking can get while using up items that were lying around our fridge. I had about 1/4 cup left of the tomato sauce that accompanies the cabbage rolls from Kasia’s that I didn’t want to waste, so I turned it into a tasty sauce for some salmon. I grabbed the veggies I had and put together a well-rounded dinner.

I picked up 1 pound of salmon and cut it into four equal portions, I chopped up some watercress, 1/2 onion, 1 carrot, 2 small yukon gold potatoes, 2 cloves of garlic, 1/2 yellow bell pepper, and mixed together 1/4 cup of Kasia’s tomato sauce with 1 heaping tablespoon of ground horseradish.

In a small saucepan I heated the sauce gently, not to cook anything, just to have a warm sauce. When I tasted it I decided to add 1 tablespoon soy sauce. That really did the trick, it almost made the sauce taste Japanese. I mean, horseradish is basically wasabi.

For the vegetables I heated up a saute pan and added a tablespoon of vegetable oil and 1/2 tablespoon of butter. Once the butter had melted I tossed in the potatoes and let them start to crisp up for about 10 minutes while occasionally shaking them around. Then, I added the garlic and onion and let them sweat down for about 4 minutes before adding the bell pepper and carrot. I let everything saute for another 5 or 6 minutes and then added the watercress along with salt and pepper.

While that was going on I had drizzled some olive oil on the salmon and then seasoned it with salt and cracked white pepper. I put it in the oven at 375 degrees for about 10 minutes.

To serve, I put some white rice on the plate next to the veggies and salmon. I spooned some of the sauce on top of the salmon. Perfect for a cold beer to wash down. Simple, healthy, fast, and tasty.

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Alright, so Tuesday night’s Passover Seder was spent at my dad’s. His Seder is different from the one with my mom’s side of the family. They do everything family style while my dad likes to serve each plate himself. I think it’s a control thing, but this site isn’t about psychoanalysis.

This is what his Seder Plate looks like. It has all the elements, however, he uses a roasted turkey neck instead of shankbone and a horseradish root instead of green onion.

Also, instead of putting Elijah’s wine glass on the Seder Plate, he puts a full place setting off to the side for him.

My old man did all of the cooking himself, which of course includes his Matzah Ball Soup. The main difference is that, like me, he puts the chicken meat back into the soup. I do have to say, this was one of his best batches.

For dinner he served some roast turkey, matzah meal stuffing, carrot ring, tsimis (a slow braised beef short rib with carrots), green beans, and potato kugel (basically a casserole of grated potato).

He freshly grated some horseradish.

And, of course, plenty of Matzah on hand.

I was in charge of dessert. I made a citrus sponge cake and served it with whipped cream and strawberries. The cake was made with matzah meal flour and potato flour. I mixed in the grated rind and juice from a lemon and an orange. As thick as the batter was with all of the heavy flour it actually turned out light and moist.

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Last night was the first night of Passover. In America, typically the first two nights of Passover are a huge deal in the Jewish household (in Israel they only have Seder on the first night). Families get together for big feasts of traditional foods and celebrate the liberation from Egypt led by Moshe himself, called a Seder. I do want to state that I am not religious, I’m atheist. However, I am culturally Jewish and thoroughly enjoy a meal that consists of Matzah Ball Soup and slow braised Brisket. This year my brothers and I had the first night at our cousins with my mom’s side of the family.

Here is the traditional Seder Plate that sits in the middle of the table. It contains the symbols of the Passover story. Starting at 2 o’clock is the Beitzah, a roasted egg that symbolizes the festival sacrifice. Then is the Zeroa, a roasted shankbone symbolizing the lamb’s blood that was marked on doors to keep the Jews safe from the 1oth plague. After that is the Maror, we use green onion to remind us of the bitterness and harshness of slavery. Charoset is next, apples, honey, walnuts, and wine that are blended into a thick paste representing the mortar used by Jews in constructing Egyptian storehouses. Next is Karpas, parsley is used for the coming of Spring. There’s a bowl of saltwater that is used to show the tears shed by Jews in slavery. You dip the Karpas into the saltwater. Finally, in the middle is a glass of wine that’s set aside for Elijah the prophet.

At each individual seat there’s a small plate with the edible symbols. After we get through the Haggadah and eat the Seder plate dinner gets started.

The first thing that get’s passed around is Gefilte Fish. It’s basically a classic Eastern European fish dumpling made out of whitefish and pike. It’s eaten with horseradish.

Next is the Matzah Ball Soup. I had two matzah balls, but had already cut them up into bite sized pieces when I remembered that I needed to take a photo. I also forgot to take a pic of the matzah, but that isn’t the end of the world. I do have to say that my Matzah Ball Soup is far superior, but that’s always the case.

Then some fresh vegetables. Cucumbers, tomatoes, and red onions.

Here’s Grandma’s chopped chicken liver. Unfortunately it’s the only thing she makes anymore. She cooks up the livers, seasons them, and mashes it all down. My cousin Lorrie has to salt it though. Grandma’s taste buds aren’t quite what they used to be. But hey, she’s 86! She gets a pass.

Some bagels made out of matzah meal. They resemble bagels in shape only, but they aren’t bad.

Here’s the famous slow-braised Passover Brisket. Brisket is to Passover what turkey is to Thanksgiving. Again though, my brisket is better. I made the brisket last year, but not this year. I need to take charge of it again for the betterment of all our digestion.

Dessert consists of various cakes made with matzah meal flour and fresh fruit. Chocolate cake with raspberries, strawberry shortcake, brownies, carrot cake, grapes and strawberries.

For some reason I always tend to eat too much at Seders.

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