Grand Eats - A Collection of Our Favorite Recipes

EATS GRAND

A COLLECTION OF OUR FAVORITE RECIPES

FROM GRAND CONSULTING

The Food That Brings Us Together F

ood and family have always been a crucial part of our culture at Grand Consulting, but not in the way you might expect.

We don’t consider Grand Consulting a family, but rather, our team just naturally becomes part of our personal families.

Every year, my family celebrates Slava, a Serbian tradition where families honor their patron saint by preparing a large feast and welcoming everyone to their home to enjoy it. When May 6 rolls around, everyone at Grand Consulting knows they are invited to celebrate St. George’s day with my family.

When our team shares a meal together or a cultural tradition, we learn so much about one another. It sparks curiosity and a deeper understanding of what’s important to the people we work with every day.

We chose these recipes because they remind us of the comfort and camaraderie we experience when we share a table with someone we love or even a complete stranger.

Igor Dobrosavljević Founder, Grand Consulting

SARA’S FAVORITE

Cream of Potato Soup

I’ve made this soup so many times for my chosen family. It was the first recipe I ever made for my eventual-husband on our third date. I would like to say it sealed the deal, but realistically, it was probably the wine we enjoyed alongside it.

I stole this recipe from the great M.F.K. Fisher and her book “How to Cook a Wolf.” This book is a great gift if you know a foodie, and if you don’t, it’s an entertaining read regardless. My grandmother would have called this recipe “depression-era cooking” — making the most out of little, while also appreciating simple ingredients.

Fisher’s style of recipe writing was very… vague. This is also how I tend to cook (by leading with feel and taste) but I’ve tried my best to be more specific here. That being said, you may need to adjust cooking times, temperatures, or seasoning based on your stove and preferences. Just don’t burn the milk in the bottom of the pot.

Cream of Potato Soup

INGREDIENTS

4 Tbsp. butter, divided

2 yellow onions, thinly sliced

4 medium potatoes, peeled and cut into ¼” slices

2 Tbsp. all-purpose flour

1 cup of reserved potato water

3 cups of rich milk, whole or mixture of whole/half & half salt and pepper to taste

1 Tbsp. fresh parsley, chopped

1 Tbsp. fresh chives, chopped

PREPARATION

1. Heat a soup pot over medium heat, add onions and 2 tablespoons of the butter. Saute for 10-15 minutes until tender and changing color. Put in a bowl and set aside.

2. Add potatoes to the pot and enough water to cover them — about 2 or 2 ½ cups. Simmer approximately 15-20 minutes until potatoes are tender and can be easily pierced with a fork.

3. Reserve a cup of the potato cooking water before straining the potatoes. I recommend using a fine-mesh strainer so you don’t lose any small bits.

4. While potatoes strain, heat the empty pot over medium heat and melt the remaining butter. Add flour and stir for about 1-3 minutes until a light brown paste forms. Lower the heat, if needed — you don’t want this to burn.

5. Slowly add in the reserved potato water and milk while stirring continuously. Season with salt and pepper. Bring to a simmer over medium heat.

6. Add potato and onion back into the pot and return to a simmer. Taste to see if more salt or pepper is needed.

7. For a silky smooth soup, blend with an immersion blender or transfer in batches to a traditional blender or food processor. Be sure to vent blenders and food processors after adding hot liquid. The steam can cause the lid to blow off. For a chunkier texture, I have occasionally used a potato masher when I feel lazy.

8. Stir in fresh parsley. Top individual bowls with a smattering of chives and any other toppings that float your boat like bacon crumbles, garlic toasts, or croutons.

NOTES

• Do not use a lighter milk — richness is key here.

• If you forget to reserve a cup of potato water, just proceed without it. Thin the soup as needed with vegetable or chicken broth.

• Bacon crumbles, broth, and salted butter can make this dish too salty. Be sure to taste and season as you go.

• This recipe is incredibly flexible. In the past, I’ve made a creamy vegetable soup by skipping the blending step and adding other vegetables I needed to use up. Carrots, cabbage, and peas all make great additions.

IGOR’S FAVORITE Sarma

If I were stranded on a deserted island and could only choose a single meal to eat, it would be sarma with a side of mashed potatoes.

Sarma is a traditional Eastern European dish that’s made with ground meat stuffed in pickled cabbage leaves. You will always find this dish at special Serbian gatherings like Slava.

Up until a few years ago, I used to only eat the meat filling because I never really cared for the cabbage leaves. But now, I can’t imagine eating sarma any other way. Perfectly pickled leaves add a wonderful texture and sourness to this dish.

Sarma

INGREDIENTS

1 large head of cabbage, pickled (see notes)

7 oz. pork ribs, divided

½ cup lard or vegetable oil

1 lb. ground pork

½ lb. ground beef

1 medium white onion, minced

¼ cup uncooked rice, rinsed

1 egg

5 oz. bacon, diced

2 dried bay leaves

5-6 black peppercorns

1 Tbsp. all-purpose flour

1 Tbsp. ground sweet paprika, ground black pepper, freshly ground salt

PREPARATION

1. Separate cabbage leaves and cut out the tough part of the middle stem. Slice pork ribs into pieces containing 2 to 3 ribs each. Set aside.

2. Heat ⅔ of the lard or oil in a large frying pan over medium heat. Add pork, beef, and onion. Cook until meat is thoroughly cooked and the onion is softened, about five minutes.

3. Add rice and egg, season with salt and pepper to taste. Ensure all ingredients are mixed evenly.

4. In a large pot or dutch oven, spread cabbage leaves to cover the bottom completely.

5. To assemble the rolls, lay a cabbage leaf flat on a plate and place a tablespoon of the meat mixture in the center. Compress the filling while rolling the leaf tightly into a cylinder shape, similar to an eggroll or burrito.

6. One by one, repeat this step then pack the rolls into a single layer along the bottom of the pot. Scatter the bacon and pork ribs on top of this first layer, along with the black peppercorns and bay leaves.

7. Continue building layers until the filling is gone. Fill the pot with cold water until all ingredients are submerged. Bring to a boil then lower the temperature and cover. Depending on how many rolls you are making, simmer for at least three hours.

8. To finish, add a roux. Heat remaining lard or oil in a skillet over medium heat. Add flour and stir until it begins to turn yellow. Add paprika and continue to stir until it is foamy and smooth.

9. Pour the roux into the pot with the rolls and cook for another 30 to 45 minutes.

10. Once done, gently remove the rolls from the pot and serve with my favorite side: mashed potatoes.

NOTES

• This recipe explains how to pickle cabbage for sarma: www.all-thats-jas.com/bosnian-cabbage-rolls-sarma/

Beef Stroganoff

Imade this recipe a lot during my last semester of university. I was juggling 21 credits on top of two jobs, so I didn’t have a lot of time on my hands to prepare meals.

This beef stroganoff saved me so much time because I was able to make batches and freeze them. Then I could just grab and go.

I’m a big fan of saucy dishes so this is my ideal meal. If I ever found myself with some extra sauce, I would eat it with bread or even white rice. This also makes an excellent potluck dish for sharing with friends and family.

This recipe comes from the food blogger Nagi Maehashi. You can find more of her wonderful recipes at www.recipetineats.com.

Beef Stroganoff

INGREDIENTS

1.2 lb. scotch fillet steak or boneless rib eye salt and pepper

2 Tbsp. vegetable oil, divided

3 Tbsp. butter

1 large onion or 2 small onions, sliced

10 oz. mushrooms, sliced (not too thin)

2 Tbsp. flour

2 cups beef broth, preferably reduced salt

1 Tbsp. Dijon mustard

2/3 cup sour cream

PREP ARATION

1. Use your fist (or rolling pin or mallet) to flatten the steaks to about 1/3” thick. Slice into 1/4” strips (cut long ones in half ), discarding excess fat. Sprinkle with a pinch of salt and pepper.

2. Heat 1 tablespoon of oil in a large skillet over high heat. Scatter half the beef in the skillet, QUICKLY spread it with tongs. Leave untouched for 30 seconds until browned. Turn beef quickly (the best you can). Leave untouched for 30 seconds to brown. Immediately remove to a plate. Don’t worry about pink bits. It will be raw inside.

3. Add remaining oil and repeat with remaining beef

4. Turn heat down to medium-high. Add butter, melt. Then add onions, cook for one minute, then add mushrooms.

5. Cook mushrooms until golden. Scrape the bottom of the pan to loosen all the golden bits that hold all the flavor.

6. Add flour. Cook and stir for one minute.

7. Add half the broth while stirring. Once incorporated, add remaining broth.

8. Stir then add mustard and sour cream. Stir until incorporated. Don’t worry if it looks split, sour cream will “melt” as it heats.

9. Bring to a simmer then reduce heat to medium-low. Once it thickens to the consistency of pouring cream (3 to 5 minutes), adjust salt and pepper to taste.

10. Add beef back in (including plate juices). Simmer for one minute then remove from heat.

11. Serve over pasta or egg noodles, sprinkle with chives if desired.

NO TES

• Use a decent- to good-quality quick cooking cut of beef such as boneless rib eye (aka scotch fillet), boneless sirloin, sirloin steak tips, or beef tenderloin.

• Any flour is fine here, but I use all-purpose flour or one tablespoon of cornstarch.

• I like serving this with short pasta, rather than long pasta. It’s also great with mashed potatoes, rice, or polenta.

• You can thin the sauce with a touch of water, but after the beef has been added, do not simmer until the sauce is thick because you will overcook the beef.

Z-SHAN’S FAVORITE Pambazos

Each region of Mexico puts their own spin on pambazos, but by far, my favorite version of this sandwich comes from Mexico City. Which also happens to be where much of my family is originally from.

Growing up, I ate a lot of Mexican food at home but some of my favorite memories revolved around the dishes I devoured at family gatherings. Coming together and sharing food during a quinceanera, a fiesta, or a visit with extended family always seemed to make everything taste better. Pambazos are one of those meals that are best enjoyed amongst friends and family.

Both the filling and sauce can be made in advance. Refrigerate for a few days or freeze for up to two weeks. Like most sandwiches, pambazos taste best when you use fresh bread.

Pambazos

INGREDIENTS

For the sauce:

8 guajillo chiles

¼ large white onion, diced large

2 garlic cloves, finely chopped

1 Tbsp. salt vegetable or avocado oil

For the filling:

16 oz. raw chorizo (or vegan substitute)

¼ large white onion, minced

3 large potatoes, parboiled and cubed

4 Mexican bread buns (pambazo, telera or bolillo), sliced in half

2 cups lettuce, shredded

¾ cups crema (Mexican sour cream)

8 oz. queso fresco, grated

PREPARATION

1. Remove stems, seeds, and membranes from chiles. Be careful not to touch anything with capsaicin on your hands. Also, wash hands thoroughly after handling chiles.

2. Place a small pot over medium heat. Add chiles and enough water to cover them. Bring to a simmer and let them cook for 10 minutes or until chiles are tender. Remove from heat.

3. Take one cup of water from the pot and pour into a blender. Add chiles, onion, garlic, and salt. Blend until smooth then strain into a bowl.

4. Heat a tablespoon of oil in a saucepan over medium heat. Add the guajillo sauce and cook for five minutes. If needed, season with salt, then pour sauce into a bowl to cool.

5. In the same saucepan, cook the chorizo over medium heat for two minutes. If you’re using a vegan substitute, heat a tablespoon of oil in the pan before adding the chorizo substitute.

6. Add onions and cook for another minute before adding the potatoes. Fold the mixture into itself. Cook for 10-15 more minutes, stirring occasionally.

7. While the chorizo mixture is cooking, gently dunk the buns in the guajillo sauce so they are lightly coated on both sides or use a brush to coat them instead.

8. Heat a skillet with enough oil to lightly cover the bottom of the pan. Add the buns and brown each side for approximately a minute or until golden brown. Remove buns from pan.

9. Spoon chorizo mixture onto bottom half of the buns, then top with crema, queso fresco, and lettuce. Close up sandwiches and serve.

10. Pair with a cold cerveza if you’re about to enjoy a fun evening out or a cup of coffee if you’re recovering from the previous night’s festivities.

CHRIS’ FAVORITE Meatloaf

This flavorful homemade comfort recipe is sure to warm your belly and your heart. This savory favorite is perfect for dinner and leftovers. Over the last 12 years, I have been tweaking this recipe with feedback from my family.

I was inspired to step up my meatloaf game by Neil Stone from Court Avenue Brewing Company in downtown Des Moines. Neil’s Jagermeister meatloaf contains alcohol and deer blood, but is quite possibly the best meatloaf I’ve ever tasted.

My version uses ingredients that are far easier to find, but this recipe still gets rave reviews from my family and friends. I hope you enjoy it, too!

INGREDIENTS

For the sauce:

1 ½ cups ketchup

⅓ cup brown sugar

1 ½ tsp. red wine vinegar

1 Tbsp. sweet hot mustard (or more if you like it hot)

2 Tbsp. Worcestershire sauce

½ cup Heinz chili sauce

½ tsp. garlic powder

½ tsp. onion powder

½ tsp. salt

For the meatloaf:

2 eggs, lightly beaten

⅓ cup milk

1 ½ cups Italian bread crumbs

2 ½ lb. ground beef, 80/20

¾ - 1 cup sweet onion, chopped

¾ cup green pepper, chopped

½ cup celery (optional)

3 garlic cloves, minced

3 Tbsp. Worcestershire sauce

3 Tbsp. ketchup

2 Tbsp. sweet hot mustard

2 Tbsp. parsley, finely chopped (fresh preferred)

1 ½ tsp. Italian Orlondo’s Italian Seasoning

½ tsp. black pepper

1 tsp. salt

PREPARATION

1. Preheat oven to 375 degrees.

2. Prepare sauce by combining all the sauce ingredients in a small- to medium-sized bowl.

3. Lightly oil the top of a broiler pan and line the bottom with aluminum foil to catch drippings.

4. In a large bowl, mix together eggs and milk. Then add bread crumbs and stir. Allow to sit for at least five minutes.

5. Add the rest of the meatloaf ingredients. Mix together until everything is combined, but don’t overmix.

6. Shape the meat mixture into an 8” by 4” loaf. Pat the mixture into this shape to ensure it stays together. Place the loaf on the top of the broiler pan.

7. Bake uncovered for 30 to 45 minutes or until meatloaf has reached an internal temperature of 150 degrees.

8. Remove from oven and brush some of the sauce over the top of the meatloaf.

9. Quickly return to the oven and bake until internal temperature reaches 160 degrees.

10. Remove from oven and let sit for five minutes.

11. Cut loaf into slices and serve. Add additional sauce as preferred by your guests or family.

NOTES

• For the mustard, I recommend Sweet Hot Mister Mustard.

THÁI’S FAVORITE Bò Tái Chanh

Nhâu. This Vietnamese word describes the act of drinking and feasting together without an agenda or purpose (other than to enjoy each other’s company).

It doesn’t matter where you are, what day it is, or even the reason—you can always nhâu. On warm summer nights in Vietnam, you’ll see crowds of people socializing by street vendors until the late evening. They will be sharing stories of life, love, and everything else while drinking their favorite beer (Heineken is a popular choice, but anything goes) and picking from plates of communal food and snacks.

When it’s time to nhâu, the dishes come in many forms and flavors, but there is something about this rare beef salad that hits all the right notes and makes it a mainstay. It’s savory, but refreshing, and can be lightly sweet and spicy at the same time. It’s truly subLIME.

Every time I eat this dish, I’m transported back to those lively evenings where I would nhâu with friends for hours.

Bò Tái Chanh

INGREDIENTS

1 small red onion, very thinly sliced

½ Tbsp. sugar

1 Tbsp. white vinegar

1 lb. beef eye of round, thinly sliced

½ cup lime juice, freshly squeezed preferred

½ Tbsp. sesame seeds

1 tsp. vegetable oil (optional)

2 ½ Tbsp. fish sauce

½ tsp. black pepper

2 Thai chilis, sliced (optional for spiciness)

1 bunch cilantro, chopped

1 handful of Thai basil, off-stem and chopped

½ tablespoon fresh garlic, minced

For optional dipping sauce:

black pepper and salt, equal parts

lime juice

PREP ARATION

1. While slicing, chopping, and mincing the vegetables, bring 5-6 cups of water to a boil in a medium saucepan.

2. Pickle the onions by mixing together the onion, sugar, and vinegar. Set aside.

3. In a glass or ceramic bowl, add beef then pour in boiling water until meat is just barely submerged. Stir and separate with a spoon, spatula, or chopsticks until beef is lightly pink.

4. Pour out water and rinse the beef under cold water until almost clear. Pour out cold water. If needed, remove excess water by pressing on the beef.

5. Now add lime juice to the beef and mix well. Set aside for 15-20 minutes. The acidity of the lime juice will continue to cook the beef while keeping it rare.

6. In a skillet over medium heat, toast the sesame seeds and garlic until golden brown. No oil is needed, but if you’d like, you can use a bit of vegetable oil for this step.

7. In with the beef, add the pickled onion, fish sauce, sesame seeds, black pepper, chilis, cilantro, basil, and garlic. Mix well and add a little sugar if it is too sour.

8. For optional dipping sauce, mix together salt, pepper, and lime juice then serve on the side. Sauce should be more liquid than paste. If it is too thick, add more lime juice.

NOTES

• This dish tastes best when made fresh, at room temperature. If prepping as a summer salad, refrigerate until it’s time to eat. If eating warm with rice, keep covered until ready to eat.

• This dish can be reheated, but tends to lose its “magic.” Dip the beef in the optional sauce before eating for extra oomph.

• All these ingredients can be found at any Asian grocery store. For the fish sauce, I prefer the Megachef brand. At C Fresh Market in Des Moines, the meat counter will slice the beef thinly for you. To make the beef easier to slice at home, freeze it for 30 minutes before slicing.

SARA’S

SECOND FAVORITE Sausages with Vegetables

In my family, we don’t really follow recipes. We mostly just throw together a meal based on what’s in the fridge. When I think about how I usually feed myself, my first instinct is to just snack on cottage cheese.

But when I need something more substantial, I often grab a bunch of things, spread them on a sheet pan, then roast them in the oven. So consider this recipe more of a framework than a prescription.

One of my favorite combinations is sausages and vegetables. Just grab any vegetables you need to use up and make sure they all take about the same time to cook. Throw in a few sausages, brats, or even vegetarian substitutes, and you’ve got yourself a quick and hearty meal.

Sausages with Vegetables

INGREDIENTS

1 lb. savory sausages of your choice

2 lbs. vegetables of your choice, cut into large bite-sized pieces

2 Tbsp. extra-virgin olive oil, plus more as needed

2-4 garlic cloves, minced

kosher salt and black pepper

herbs, spices, seasonings of your choice

PREP ARATION

1. Score sausages on both sides in a few places. Make sure not to cut all the way through. Transfer to a large ziplock bag or bowl with the vegetables, olive oil, garlic, and optional spices (see note). Mix well. This can be cooked immediately or can marinate in the fridge for several hours or overnight.

2. When ready to cook, spread sausages and vegetables in a shallow baking dish or baking sheet. Make sure everything is lightly coated in oil. Add more oil, if needed.

3. If using quick-cooking vegetables like cherry tomatoes, peppers, and zucchini, turn on your broiler and place the oven rack about six inches from the heat source. Place pan in the oven and cook for 10-15 minutes until sausage is cooked and vegetables are nicely charred. Rotate the pan and flip everything as needed so all sides are cooked. If anything chars too quickly, cover the pan with foil.

4. If using slow-cooking vegetables like brussels sprouts, red potatoes, and carrots, heat the oven to 450 degrees. Roast for 15 minutes, flip everything, then roast for another 10 minutes or so.

5. I recommend serving this immediately — as is, or over rice or pasta. Add a fried egg and it becomes breakfast.

NO TES

• Seasoning! Salt and pepper are perfectly fine if that’s your preference. You can add anything to the ziplock bag like rosemary and thyme, red pepper flakes, or even warm curry spices like turmeric, cumin, coriander, and ginger. You can also toss summer vegetables in pesto before serving or serve with honey mustard on the side for dipping. So many options!

HALIL’S FAVORITE

Hurmašice

Growing up in Bosnia, one of my favorite desserts was hurmašice: a popular Balkan buttery pastry that is coated in a sweet lemon-flavored syrup.

It’s an old, but delicious delicacy that everyone looks forward to nibbling on at holiday gatherings. But I will warn you, once you try hurmašice, you will definitely want more.

Hurmašice

INGREDIENTS

For the dough:

2 eggs

1 cup granulated sugar

1 cup vegetable oil

2 Tbsp. sweet apple jam

3 ½ cups all-purpose flour

1 tsp. baking soda

1 cup of nuts

For the Syrup:

4 cups water

3 cups granulated sugar

1 lemon, juiced

SYR UP PREPARATION

1. Mix sugar and water in a saucepan. Bring to a boil then lower the temperature and let simmer for 15 minutes.

2. Let syrup cool until lukewarm. Add lemon juice and set aside.

DOUGH PREPARATION

1. Preheat your oven to 350 degrees.

2. In a large bowl, whisk together eggs and sugar. Once combined, add oil and apple jam.

3. In a separate bowl, mix together flour, baking soda, and nuts.

4. Take ½ cup of the flour mixture and stir it into the wet ingredients. Continue to mix in ½ cup at a time until a soft dough forms that does not stick to your hands.

5. Divide the dough into 20 pieces and shape into balls. Arrange on a baking sheet and press down on the dough to create an oval shape. Take a cheese grater or a fork and lightly press down on the top of the dough to create a dimpled texture.

6. Bake the hurmašice for 20 to 30 minutes until they are golden brown.

7. Remove from the oven and pour syrup over the hurmašice. Let them sit for about 30 minutes to soak up most of the syrup.

8. You can serve these at room temperature or put them in the refrigerator for 30 minutes and serve them cold. Personally, I think they taste better cold.

NAHOMI’S FAVORITE

Almond Bars

My grandmother passed this recipe down to my mother, then to my sister and me. It’s one of my favorite desserts and a staple at all our family gatherings.

Whenever we need to go to a potluck or event, this is the dessert we make. It’s so easy to throw together that anyone can make it. Even for people, like me, who don’t particularly enjoy cooking or baking.

Almond Bars

INGREDIENTS

1 box of pound cake mix

¾ cup of butter, melted

⅓ cup evaporated milk

1 Tbsp. of almond extract

½ cup caramel sauce

1 12 oz. package of chocolate chips

PREP ARATION

1. Preheat oven to 350 degrees.

2. In a large bowl, combine pound cake mix, melted butter, evaporated milk, and almond extract until a soft dough forms.

3. Press half the dough into the bottom of a greased 9x13-inch baking dish.

4. Bake for 8 minutes.

5. Remove from the oven and let cool for 10 minutes. Drizzle caramel sauce on top and sprinkle with chocolate chips.

6. Take the remaining dough and scatter small spoonfuls evenly across the top.

7. Bake for an additional 18 minutes.

8. Cool completely and serve. I think these taste best refrigerated.

PUBLISHED BY

Grand Consulting 920 12th Street

Des Moines, IA 50309 grandconsulting.com

PUBLISH DATE

December 2021

PHOTOGRAPHY

Thái L

DESIGN

Amanda Morrow amandamorrow.com

PRINTING

Integrity Printing

1923 NW 92nd Court

Clive, Iowa 50325 integrityprintdsm.com

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