2 WWW.METROMONTHLY.NET
METRO MONTHLY | JULY 2011
Watch โ Homeplateโ anywhere you are!
%NJOY ALL OF 3EASON S SEGMENTS AS &2%% PODCASTS ON I4UNES *UST SEARCH FOR -ETRO -ONTHLY (OMEPLATE UNDER 0ODCASTS AND SUBSCRIBE TO ANY OR ALL OF THE SEGMENTS 9OU CAN WATCH THEM ON YOUR I0HONE I0AD -AC !PPLE46 AND I4UNES FOR BOTH -AC AND 7INDOWS .EVER MISS A MINUTE OF h(OMEPLATE 3EASON v AS YOU CAN WATCH ALL OF THE SEGMENTS ON 9OU4UBE AS WELL ON YOUR COMPUTER !NDROID PHONE OR I0HONE AND I0AD *UST SEARCH FOR -ETRO -ONTHLY (OMEPLATE !ND YOU CAN ALWAYS CATCH h(OMEPLATE 3EASON v ON TELEVISION 3ATURDAY MORNINGS AT AM ON 7946 #HANNEL AND AT AM ON 3UNDAYS ON -Y946
-AC I4UNES I0AD I0HONE AND !PPLE46 ARE TRADEMARKS OF !PPLE )NC 9OU4UBE IS A TRADEMARK OF 'OOGLE )NC ยน (OMEPLATE -EDIA ,,#
2 WWW.METROMONTHLY.NET
METRO MONTHLY | APRIL 2011
5IFSF T OP QMBDF MJLF
4BUVSEBZT BU BN PO 8:57 BOE 4VOEBZT BU BN PO .Z:57 CFHJOOJOH "QSJM
4FBTPO
METRO MONTHLY | NOVEMBER 2010
RESTAURANTS: HOMEPLATE HOMESTYLE
1/2 cup flour 4 Tsp unsalted butter 3 Tbsp white wine (optional) 1 package of frozen peas (optional). Add to mixture without cooking.
HOMEPLATE HOMESTYLE
For the pot pie dough: You can use store-bought, if necessary. For homemade dough, you’ll need: 3 cups flour 1 cup chilled shortening 1 Tsp salt 3-4 Tbsp ice water or ice cubes and/or vodka (optional). (Use a half-water/halfvodka mix. The alcohol will cook off. This helps keep the dough tender.)
KITCHEN CLASSICS
GERMAN-STYLE APPLE PANCAKES RECIPE BY HELGA WENGLER This classic European-style pancake is easy to make and loaded with flavor. Helga will demonstrate how to make German-style apple pancakes during the upcoming season of “Homeplate,” which the Metro Monthly is currently producing for local television for 2011. In the meantime, enjoy this easy-tomake treat at home. Helga suggests grating the apples so they’ll blend better in the batter. She did that during the “Homeplate” taping and the result was a light, yet substantial, pancake.
HOW TO MAKE IT
METRO MONTHLY ELECTRONIC IMAGE | RON FLAVIANO
Helga’s German-style apple pancakes
HOW TO MAKE IT • Grate apples on a box grater or slice apples into thin slices. • Sift together flour, sugar and salt.
Serve with cinnamon sugar, powdered sugar, or a dollop of whipped cream. Also good plain. Perfect for breakfast or brunch and a nice treat for children of all ages.
• While using a rotary beater, whip eggs until they’re light and frothy.
Makes 12 pancakes.
• Set stove top to medium heat.
WHAT YOU’LL NEED
• Cover the bottom of a heated 10” to 12” frying pan with cooking oil.
2 eggs 1 large or 2 small apples ( peeled) 1 cup sifted flour 4 Tbsp sugar pinch of salt ½ cup of milk 1 Tsp of vanilla extract
WWW.METROMONTHLY.NET 25
• Turn flour mixture into beaten eggs. Use beater to whip until you have a smooth batter. Fold apples into batter.
HOMEMADE CHICKEN POT PIE RECIPE BY MITCH LYNCH What would winter be without a hearty chicken pot pie? In this recipe, Mitch shares the secrets for making one of the most perfect comfort foods of the season.
WHAT YOU’LL NEED For pot pie filling:
• Using a serving spoon, scoop three spoonfuls of batter onto the frying pan.
1 1/2 lbs chicken (white and/or dark)
• Cook with medium heat until pancakes are golden brown; turn pancakes and brown on the second side.
1 1/2 Tsp olive oil
Makes 12 pancakes (3-4 inches in diameter).
½ Tsp baking powder
2 cups chicken stock 1 medium onion 3 medium carrots 2 small celery stalks (All vegetables should be cut medium dice into 1/4-inch pieces.) salt and black pepper
oil for pan frying
1/2 Tsp thyme leaves 3 Tsp chopped parsley 1/4 cup heavy cream
• Crumble shortening into flour until you get pea-size balls; incorporate water and roll between two pieces of wax paper and chill. Do not overwork the pie crust. For a more savory dough, halve the shortening and replace with unsalted butter (pastry quality). • Preheat oven to 400 degrees. After 2 minutes reduce to 350 degrees. • If using canned chicken stock, you may use a dutch oven for the chicken. I often make this recipe while a stock is reducing on the back burner. That way, I can poach all the vegetables while the chicken cooks. • Cut the chicken into medium-diced pieces after poaching for 8-10 minutes. Strain and save the stock. • Sauté vegetables in olive oil until they’re al denté (or retain a nice bite). • Remove vegetables. • Add butter and flour to a pan to make a basic roux. Cook till you get a blonde color; you may use the optional wine to deglaze the pan. Stirring constantly with a whisk. When mixture is smooth, remove from heat. • Mix with chicken and season to taste. Assemble with pastry on top and you may egg wash but it is not necessary. • Bake for 20-25 minutes in small individual containers or 30 minutes in a 4-6 serving dish. • Bake until golden brown and the sauce is bubbling. Makes 6-8 individual pot pies.
MEET HELGA WENGLER & MITCH LYNCH, HOSTS OF HOMEPLATE HOMESTYLE. COMING IN 2011 TO METRO MONTHLY EXP METRO MONTHLY ELECTRONIC IMAGE | RON FLAVIANO
Mitch’s homemade chicken pot pie
Visit metromonthly.net for recipes and more!
METRO MONTHLY EXPLORE
METRO MONTHLY | DECEMBER 2010
RESTAURANTS: HOMEPLATE HOMESTYLE
WWW.METROMONTHLY.NET 25
HOW TO MAKE IT
HOMEPLATE HOMESTYLE
• Chill all ingredients, especially the unsalted butter. The butter can’t be cold enough! This is what keeps the pastry dough tender and smooth in texture. • In a mixing bowl (at medium speed with paddle attachment), add confectioner’s sugar, flour and salt and mix slowly.
KITCHEN CLASSICS
• Add butter and mix at low speed.
FRIKADELLEN (BEER-GARDEN STYLE BURGERS)
• When the butter and flour start looking like coarse crumbs the size of peas, turn off or add yolks and cream (blend with a fork). The mixture will come together and create a smooth mass.
RECIPE BY HELGA WENGLER
• After chilling for 45 minutes, lay the dough between two layers of plastic wrap and roll out.
Frikadellen is a casual-style burger typically eaten plain. A staple in beer gardens across Germany, this delicious meat patty is served hot or cold. METRO MONTHLY ELECTRONIC IMAGE | RON FLAVIANO
Helga will demonstrate how to make this German-style hamburger during the upcoming season of “Homeplate,” which Metro Monthly is producing for local television for 2011. Recipe makes 10-12 patties. Serve hot or cold. (Goes great with beer.)
WHAT YOU’LL NEED 1 1/2 lb. ground chuck ½ lb. ground pork
Frikadellen (German-style hamburgers) – served with potatoes and carrots on the side. hand into the bowl. • Mix the onion, eggs, salt, pepper and seasoning into meat mixture. Mix well. • Add cheese (optional). Mix well. • Form into meat patties (the size of a small hamburger). • Press patties into bread crumbs on both sides.
3 slices dry rye bread
• Fry in shortening on medium heat for five to six minutes on each side till brown.
2 eggs
Serve hot or cold.
½ Tsp pepper
Makes 10-12 patties
1 Tsp salt
“Homeplate Homestyle,” which Metro Monthly is producing for local television for 2011. “For this recipe, I make the dough ahead of time and chill (at least 45 minutes), ” says Mitch. “I often make a large batch for this recipe. I keep a log or enough for four individual tarts wrapped in the freezer.” Serves 5-6.
WHAT YOU’LL NEED 1 1/4 cup (6 1/2 oz.) flour 1/2 cup confectioner’s sugar 2 large egg yolks
1 Tbsp Parmesan cheese (optional)
COFFEEHOUSE APPLE TART
1 Tbsp Maggi seasoning
RECIPE BY MITCH LYNCH
1/2 cup (4 oz.) unsalted butter (cut pieces into 1/4 inch cubes )
1 medium onion, diced
Bread crumbs
HOW TO MAKE IT • Mix meat together in a bowl. • Soak bread in water for 10 minutes; squeeze bread dry and crumble it by
Perfect with a cup of fresh-roasted coffee, this apple tart is an easy-tomake treat. Mitch says the secret to his flaky crust is chilled butter. He will demonstrate how to make his apple tart during the upcoming season of
1-2 Tbsp whole cream
1/4 Tsp salt
• Using the spring pan to measure, roll the dough a half inch beyond the diameter of the pan. • Remove the top layer of plastic wrap and lay the open side centered in the pan. • Fold dough over edges and using your thumb and forefinger crimp for a nicely formed edge. • With a fork or knife, punch holes in the dough to allow for the release of steam while baking. Let rest for five minutes. • While the tart is pre-baking for three to five minutes, peel apples, then quarter and core. Slice apples horizontally or lengthwise. • When tart is out of the oven and dough half-cooked, spread caramel on tart dough and arrange apples in pan, getting them as close as can be into a spiral pattern. • Dust the apples with cinnamon sugar and bake at 350 until golden brown.
4 oz. apricot preserves (optional)
The tart can be eaten promptly. If you want to make a glaze, melt the apricot preserves and drizzle over the apples. (This is a very rich dough, so be careful not to add too much glaze as you want the fruit flavor to be your focus.)
9-inch spring pan (spray before baking)
Happy eating!
4 medium apples (peeled and cored) 2 oz. caramel sauce. (You also can melt whole caramels in the microwave.) 1/4 cup cinnamon and sugar for dusting
Serves 6-8.
MEET HELGA WENGLER & MITCH LYNCH, HOSTS OF HOMEPLATE HOMESTYLE. COMING IN 2011 TO METRO MONTHLY EXP METRO MONTHLY ELECTRONIC IMAGE | RON FLAVIANO
Mitch’s apple tart – a beloved pastry at Friends Roastery in Salem.
Visit metromonthly.net for recipes and more!
METRO MONTHLY EXP
RESTAURANTS: HOMEPLATE HOMESTYLE
METRO MONTHLY | JANUARY 2011
WWW.METROMONTHLY.NET 29 bread
HOMEPLATE HOMESTYLE
1 oz. mayonnaise 1/4 oz. mustard 3 slices smoked ham 3 slices Swiss cheese 3 slices sliced roast turkey Toothpicks
KITCHEN CLASSICS
Oil for frying (canola or peanut is fine) Parsley for garnish
BEEF ROULADEN (ROLLED SIRLOIN TIP STEAKS)
HOW TO MAKE IT • To assemble a triple-decker sandwich, start by spreading mayonnaise and mustard on one slice of bread, and add one-and-a-half slices of ham, followed by one-and-a-half slices of Swiss.
RECIPE BY HELGA WENGLER It’s the middle of winter. We’re past Christmas, but there are many cold days ahead. What could be a more inspiring dinner than rolled sirloin tip steaks served on a bed of mashed potatoes? This month, Helga Wengler prepares Beef Rouladen, a delightful wintertime comfort food. Helga will demonstrate how to make Beef Rouladen during the upcoming season of “Homeplate Homestyle,” which Metro Monthly is producing for local television for 2011.
METRO MONTHLY ELECTRONIC IMAGE | RON FLAVIANO
Beef Rouladen – rolled sirloin tip steaks – on a bed of homemade mashed potatoes.
HOW TO MAKE IT • Take each slice of beef and sprinkle with salt and pepper (curry powder optional) • Spread the mustard , diced onions and bacon on the slice of beef evenly, place the pickle spear in the middle.
The following recipe serves four.
• Roll beef slice tightly and tie with toothpicks or kitchen string.
WHAT YOU’LL NEED
• Dredge the beef roll in the flour.
4 sirloin tip steaks ¼-inch thick
• Melt shortening in a pan and brown all sides of the beef roll.
4 slices of smoked bacon (diced) 2 dill pickles (optional) cut into spears 1 Tbsp mustard Salt, pepper (curry powder optional ) 1 large onion diced small. 2 Tbsp flour Shortening for frying 1 ½ cup of water or beef stock
• Add water and cover the pan. Put in oven at 325 degrees for 1 hour or in a Dutch oven on top of the stove. • Thicken the gravy with flour and season with salt and pepper as needed. This main dish is wonderful on a bed of mashed potatoes. Cover the with gravy and enjoy! Serves 4.
MONTE CRISTO SANDWICHES RECIPE BY MITCH LYNCH “I learned how to make the classic Monte Cristo during my chef’s apprenticeship at the Breakers Hotel in Palm Beach. During my American Culinary Federation apprenticeship, I learned a variety of cooking styles from many different countries,” says Mitch Lynch. “During my rotation in the Garde Manger department, I made this sandwich that became a favorite. This year, I submitted the recipe for a national mayonnaise campaign and prepared it during a taping of our ‘Homeplate Homestyle’ show. ” Mitch will demonstrate how to make this classic sandwich during the upcoming season of “Homeplate Homestyle,” which Metro Monthly is producing for local television for 2011.
WHAT YOU’LL NEED 3 slices thin white bread or pullman
• Spread both sides of the next slice of bread with mustard and mayonnaise, and, on that slice, first arrange the turkey and then the Swiss cheese. • Spread mayonnaise and mustard on the last slice of bread and top off the sandwich with it. • Push toothpicks in the center of the each of the four sides as you would a club sandwich. Using a serrated knife, cut off the crusts. Cut the sandwich in quarters and set aside. • Heat the oil (approx. 1/4-inch deep) in a saute pan. • Dip sandwich in beaten-egg mixture. • When the oil is 350 degrees (or hot enough before it starts smoking), lay the sandwich quarters into the oil. They will brown very quickly. When golden brown, remove and drain excess oil. • Arrange on a platter with raspberry compote in the center. Garnish with a sprig of parsley and enjoy! Makes a perfect Super Bowl sandwich. Serves 3-4. RASPBERRY DIP For the raspberry dip, I use a jar of preserves, or, if in season, I use fresh raspberries. For this, take a pint of raspberries and a 1/4 cup sugar, 1/4 cup water and simmer for 5 minutes stirring. Remove from heat and let sit. You may also add a zest of orange, if you’re feeling particularly sassy!
MEET HELGA WENGLER & MITCH LYNCH, HOSTS OF HOMEPLATE HOMESTYLE. COMING IN 2011 TO METRO MONTHLY EXP METRO MONTHLY ELECTRONIC IMAGE | RON FLAVIANO
The Monte Cristo – a classic sandwich that Mitch says will go over big on Super Bowl Sunday.
Visit metromonthly.net for recipes and more!
METRO MONTHLY EXP
METRO MONTHLY | FEBRUARY 2011
RESTAURANTS: HOMEPLATE HOMESTYLE
WWW.METROMONTHLY.NET 25
ROTKRAUT (RED CABBAGE)
HOMEPLATE HOMESTYLE
RECIPE BY HELGA WENGLER Helga will demonstrate how to make this classic German side dish during the upcoming season of “Homeplate Homestyle,” which Metro Monthly is producing for local television for 2011.
KITCHEN CLASSICS
PORK STUFFED WITH SQUASH & SWISS CHARD
WHAT YOU’LL NEED
RECIPE BY MITCH LYNCH
2 to 3 lbs. red cabbage (shredded)
Valentine’s Day is Feb. 14. What could be more romantic than roast pork loin stuffed with butternut squash and rainbow Swiss chard?
2 tart apples (cored and chopped)
Mitch will demonstrate how to make this elegant dish during the upcoming season of “Homeplate Homestyle,” which Metro Monthly is producing for local television this spring.
1 Tsp. salt
In addition, look for an informational podcast this spring on www. metromonthly.net, where Mitch will instruct viewers on the proper way to secure a roast with butcher’s twine. The following recipe serves 15.
WHAT YOU’LL NEED 1 boned pork loin 1 large butternut squash (skinned and cut into1/4 inch by 3-4 inch sticks) 1 bunch Swiss chard Salt and black pepper 2 feet of butcher’s twine
For the brine: 3/4 cup sugar 3/4 cup sea salt (Kosher salt also works well) 1 quart water 3 whole sage leaves 1 sprig of thyme
Serves 4-6.
1 medium onion chopped 1 bay leaf
2 Tbs. shortening or minced bacon METRO MONTHLY ELECTRONIC IMAGE | RON FLAVIANO
More from the ‘Homeplate Homestyle’ studio kitchen: Mitch’s roast pork loin (stuffed with rainbow Swiss chard and butternut squash), served with Helga’s braised red cabbage. Yummo. 3 bay leaves
HOW TO MAKE IT • Cut pork loin into two equal portions, brine, and place in a container overnight (approximately nine to 12 hours). • Rinse pork and discard brine. • Take one piece of pork and butterfly. (Cut lengthwise into the middle of the meat from the side to 1/2 inch from the other side). Lay the whole piece of meat open like a sheet of paper. Salt and pepper. • Blanch the Swiss chard in boiling water – just enough to wilt the large leaves. (You may need three large leaves to cover all but an inch from the border.) Remove the spines from the chard as they can be tough. • Lay the butternut squash sticks end-toend down the center of the chard (three or four pieces in a bunch). • Wrap the chard around the squash. Lightly salt and pepper. Fold the meat around the chard and squash.
• With the butcher’s twine, work from one end of the roast to the other. Tie a loop around the top and all the way down. Remember to tie off both ends. Repeat with the other piece. • Preheat an oven to 350 degrees and lay the roast fat side up in the pan. (The roast should take about 15 minutes per pound before its done, or approximately 3-4 hours for a traditional 185 degrees.) I like to remove the roast at 165 degrees and let it settle on the table. By allowing the roast to rest, you will find that it slices nicely. You’ll also get an amazing color. The pan drippings may be saved and used for a pan gravy. Remember that the brining will give the meat a pinker hue. (You’re safe at 165 degrees and up!) Yields 15 healthy portions.
½ cup white vinegar 1 cup water 1 Tbs. brown sugar
HOW TO MAKE IT • Heat shortening in an Dutch oven. If you use bacon, let it melt but not brown. • Add onions and slowly sauté till golden brown. • Add the brown sugar and the shredded cabbage, apples and bay leaf. • Braise over low heat. Pour vinegar over the kraut and add salt. Stir and mix thoroughly. • Add the water and cover the pot. Slowly simmer for 1 ½ to 2 hours or until cabbage is tender. Add more water, sugar and vinegar as needed. Serves 4-6.
MEET HELGA WENGLER & MITCH LYNCH,
HOSTS OF HOMEPLATE HOMESTYLE. COMING THIS SPRING DURING SEASON 2
OF METRO MONTHLY’S HOMEPLATE!
Visit metromonthly.net hl ffor recipes i and d more!!
HOMEPLATE 2.0
RESTAURANTS: HOMEPLATE HOMESTYLE
METRO MONTHLY | MARCH 2011
The following recipe makes two quiches and serves 12 large portions.
HOMEPLATE HOMESTYLE
WHAT YOU’LL NEED 2 American pie doughs, or a storebought variety. (prebake) 4 large eggs, 4 large yolks 2 cups whole milk
KITCHEN CLASSICS
2 cups (40 percent) whole cream 1 teaspoon salt
GERMAN GULASCH WITH SPAETZLE
1 teaspoon black pepper (You can use white pepper for a better look.)
RECIPE BY HELGA WENGLER
2 pinches grated nutmeg 4 ounces Gruyere cheese grated (about 1 cup)
I
t’s March. We’re near the end of winter and the onset of spring. However, it’s not to the season of cold pasta salads just yet. Hearty comfort food still reigns supreme, so what could be more reassuring than a hearty beef stew? This month, Helga prepares a classic German gulasch and serves it on a bed of tender homemade dumplings (spaetzle). Helga will demonstrate how to make gulasch during the upcoming season of “Homeplate Homestyle,” which Metro Monthly is producing for local television for 2011. The following recipe serves 4.
4 ounces Jarlsberg cheese grated (about 1 cup)
HOW TO MAKE IT • Preheat oven to 375 degrees. METRO MONTHLY ELECTRONIC IMAGE | RON FLAVIANO
More from the ‘Homeplate Homestyle’ studio kitchen: Helga Wengler’s beef gulasch served with spaetzle, a light German dumpling.
2 tablespoon Crisco or any shortening
Serves 4.
2 large onions Salt, pepper 1 teaspoon paprika 1 small bouillon cube ½ cup sour cream ¼ cup red wine
• Remove to cool. • After 3 minutes, spread the cheese evenly in both shells.
• Make a paste with the flour and add to the goulash to thicken. Add salt and pepper if needed. •Just before serving, add sour cream.
MITCH LYNCH’S CLASSIC QUICHE
• Whisk all remaining ingredients for the custard to blend. • Pour this mixture over the cheese and place into the oven (Use a sheet pan to catch drips or overflows.). METRO MONTHLY ELECTRONIC IMAGE | RON FLAVIANO
A classic quiche – from Mitch Lynch and the ‘Homeplate Homestyle’ test kitchens
RECIPE BY MITCH LYNCH This month, Mitch Lynch prepares a classic quiche. This rich and substantial item is perfect for breakfast or during a relaxing weekend morning.
• With a fork, punch holes through the bottom of a pie shell a number of times to create air holes • Bake until the pie shell begins to bubble.
• Deglaze with the wine (or water) and mix well, add the water and bouillon cube, cover with lid and simmer for one hour.
WHAT YOU’LL NEED 1 ½ pounds beef chuck roast (boneless )
WWW.METROMONTHLY.NET 25
Mitch will demonstrate how to make a quiche during the upcoming season of “Homeplate Homestyle,” which Metro Monthly is producing for local television for 2011.
• Place pan in the middle of the oven and cook until golden brown (about 32-35 minutes). • Insert a knife one inch into center. It should come back clean. The center will wiggle as a gelatin would. This will firm up as everything continues to cook and set.
2 tablespoon of flour
• Transfer to a rack to cool and set for five minutes or so.
HOW TO MAKE IT
• Slice and serve with vegetables on the side or a nice slice of fresh fruit.
• Cut beef into even size pieces and salt and pepper on all sides. Brown in hot Crisco or shortening. Add onions and sprinkle with paprika.
Enjoy and see you soon on “Homeplate Homestyle!”
COMING NEXT MONTH MEET HELGA WENGLER & MITCH LYNCH, HOSTS OF HOMEPLATE HOMESTYLE.
DURING SEASON
2
OF METRO MONTHLY’S
HOMEPLATE
METRO
METRO MONTHLY • MAY 2011 15
HOMEPLATE: SEASON 2
THE WINE GUY Monthly column on wine: Page 16
‘Homeplate’ continues its exciting new season on Channel 33, MyYTV FOOD FOR THOUGHT
HOMEPLATE HOMESTYLE
MEET RON FLAVIANO, ‘HOMEPLATE’ CO-CREATOR
M
KITCHEN CLASSICS
ROAST PORK WITH SQUASH & SWISS CHARD RECIPE BY MITCH LYNCH This month, Mitch Lynch will demonstrate how to make roast pork (stuffed with butternut squash and Swiss chard )on “Homeplate Homestyle.” “Homeplate airs every Saturday at 7 a.m. on WYTV (Channel 33) and every Sunday at 11:30 a.m. on MyYTV.
METRO MONTHLY ELECTRONIC IMAGE | RON FLAVIANO
Mitch Lynch’s roast pork tenderloin stuffed with butternut squash and Swiss chard. Repeat with the other piece.
Homestyle.”
WHAT YOU’LL NEED
COOKING
1 boned pork loin 1 large butternut squash (skinned and cut into one quarter by 3 to 4 inch sticks) 1 bunch Swiss chard Salt and black pepper 2 feet of butcher’s twine
• Preheat oven to 350 degrees. • Lay the roast fat side up in the pan. The roast should take about 15 minutes per pound (approximately 3-4 hours for traditional 185 degrees). I like to remove the roast at 165 and let settle on the table. Remember that the brining will give the roast a pinker hue. (You are safe at 165 and up. ) By allowing the roast to rest, you will find it slices nicely, giving you amazing color. • The pan drippings may be saved and used for a pan gravy.
“Homeplate airs every Saturday at 7 a.m. on WYTV (Channel 33) and every Sunday at 11:30 a.m. on MyYTV.
For the brine: 3/4 cup sugar 3/4 cup sea salt (Use sea salt, if possible. Kosher also works well.) 1 quart water 3 whole sage leaves 1 sprig of thyme 3 bay leaves
HOW TO MAKE IT • Cut the pork loin into two equal portions, and place in a container overnight (nine to 12 hours). • Rinse the pork off and discard brine. • Take one piece of pork and butterfly (cut lengthwise into the middle of the meat from the side to a half inch from the other side) and lay the whole piece open like a sheet of paper. Salt and pepper. • Blanch the Swiss chard in boiling water just enough to wilt the large leaves. You may need three large leaves to cover all but an inch from the border. You also may need to cut the large spines out as they can be tough. • Lay the butternut squash sticks end to end down the center of the chard (three to four in a bunch). Wrap the chard around the squash lightly. Salt and pepper and fold the meat around. • Now, working one end to the other, tie a loop around the top and all the way down. Remember to tie off both ends.
GERMAN-STYLE GOULASH WITH DUMPLINGS RECIPE BY HELGA WENGLER This month, Helga Wengler will demonstrate how to make Goulash with German-style dumplings on “Homeplate
Serves 4
WHAT YOU’LL NEED 2 tablespoons Crisco or the shortening of your choice 1 ½ pounds beef (boneless chuck roast) 2 large onions Salt and pepper 1 teaspoon paprika 1 small bouillon cube ½ cup sour cream ¼ cup red wine 2 tablespoons flour
HOW TO MAKE IT • Cut beef into even-size pieces and salt and pepper on all sides. Brown in hot Crisco or shortening, add onions and sprinkle with paprika. • Deglaze with the wine (or water) and mix well. Add the water and bouillon cube/ Cover with lid and simmer simm for one hour. • Make Mak a paste with the flour and add to the goulash to t thicken. Add salt and p pepper, if needed. • Just before serving, add sour cream. c
METRO MONTHLY ELECTRONIC IMAGE BY RON FLAVIANO
Helga Wengler (left) and Mitch Lynch, hosts of ‘Homeplate Homestyle’
y interest in food goes back to when I was a child, and I used to watch cooking shows on PBS with my sister on Saturday afternoons. We’d watch Julia Child and Nathalie Dupree each week, two of my favorites. I can remember back even farther, when we’d watch this very obscure program on canning, with a lady who wore cat glasses and frequently smacked her lips. Something about cooking shows and how they explained everything step-by-step always fascinated me. Fortunately, my parents and grandparents were great cooks – and my mom taught me and my sister how to cook at a very early age. My dad was an electronics nut, and was always getting the latest video and audio equipment as I was growing up. I followed in my dad’s footsteps, and also embraced electronics – and by the time I was in high school at John F. Kennedy in Warren, I was frequently making videos for class projects with my friends. This trend continued all the way through college at YSU, constantly pushing the equipment in the Cushwa Hall video lab and studio to its limits. When I began working with the Metro Monthly, it was only natural for me to suggest to the publisher that we should be making business profile videos. This eventually morphed into making a television program. Season one of “Homeplate” was definitely a learning experience – producing nearly 40 original episodes, and when it wrapped up, I was kind of relieved – having a bit of time to relax, and learn new video editing techniques. But I couldn’t stay away from it for long, and as we restructured the program and began working with our new hosts, the process became much more enjoyable. The new editing skills I had learned during the hiatus made producing season two much more efficient and fast. The group of people we are working with is amazing. I have known Stephanie Shaw since our days in college together – in fact, she and I worked together back then making video projects for several of our classes. I knew Stephanie would be a natural on television even then, and when we began planning season two, I was certain that she would have to be a host. As far as my favorite foods, I love my mom’s spaghetti and meatballs – it’s a recipe I have grown up with and have almost learned how to replicate. I have recently been introduced to Korean food, and absolutely love all of the side dishes given with the entrees. I am also a big fan of kitchen appliances – I wouldn’t be able to function without my Kitchen Aid mixer and Cuisinart food processor. I enjoy cooking and experimenting with new foods, and I have recently begun cooking with vegetarian staples tofu and tempeh. I am proud of the hard work from everyone involved with season two of “Homeplate.”The diversity of the cast, and the inclusion of more than food makes for a very interesting and watchable program.
– Ron Flaviano
METRO
METRO MONTHLY • MAY 2011 • 21
HOMEPLATE: SEASON 2
THE WINE GUY Monthly column on wine: Page 22
Tune in to ‘Homeplate’ this June - summer foods, Idora Park and more! 4 tablespoons olive oil
HOMEPLATE HOMESTYLE
FOR THE RUB 3 tablespoons coarse sea salt 1 tablespoons course ground black pepper 3 tablespoons coffee freshly roasted and or ground (Friends Roastery coffee is preferred) Rub into the brisket one day in advance (or a minimum of 12 hours)
KITCHEN CLASSICS
CHICKEN SCHNITZEL RECIPE BY HELGA WENGLER
HOW TO MAKE IT
Last month, Helga demonstrated how to make chicken schnitzel on “Homeplate Homestyle.� The recipe appears below. “Homeplate� airs every Saturday at 7 a.m. on WYTV (Channel 33) and every Sunday at 11:30 a.m. on MyYTV. Be sure to tune in this month. June will feature summer salads and lighter fare.
WHAT YOU’LL NEED 4 chicken breasts (boned) 1 egg 5 tablespoons bread crumbs 5 tablespoons ground walnuts 5 tablespoons flour 4 tablespoons butter or margarine 1 small onion (diced) 1 tablespoon curry powder 1 ½ cups whipping cream 2 tablespoons lemon juice 3 teaspoons cornstarch Salt Pepper
HOW TO MAKE IT • Beat egg in a shallow dish with salt and pepper. • Mix bread crumbs with walnuts and set aside. • Pound each chicken breast to ž-inch thickness.
METRO MONTHLY ELECTRONIC IMAGE BY RON FLAVIANO
Coffee-rubbed brisket, served with parsnips and Brussels sprouts. • Dip each chicken breast into flour, then in egg mixture, then in bread crumbs with walnuts. • Melt butter or margarine in large skillet. • Brown the meat on both sides, turn down heat and cook for 20 minutes. • Place breast on a platter, add diced onion to drippings into skillet and sautÊ until glazed. • Add curry, stir in whipping cream. • Make a paste with cornstarch and lemon juice, stir into cream and bring to a boil, stirring constantly until thickened and smooth. • Season with salt and pepper and a dash of sugar. • Place chicken breast in sauce and simmer gently for five minutes. • Serve immediately. Serves 4
COFFEE-RUBBED BEEF BRISKET RECIPE BY MITCH LYNCH Last month, Mitch demonstrated how to make a coffee-rubbed brisket. The recipe appears below. “Homeplate airs every Saturday at 7 a.m. on WYTV (Channel 33) and every Sunday at 11:30 a.m. on MyYTV.
• Brush away the extra dry-rub mixture from the uncooked brisket. • In a covered crock pot or electric frying pan, brown the brisket on both sides. • Cut all vegetables into rough 3/4-inch pieces. • Add the rough-cut vegetables, which are mainly being used for flavor. • After vegetables have cooked for 5 minutes, you can deglaze the pan with a red wine. Use up to a cup of wine, but you need to reduce the liquid by half. • Add beef stock and lower to a simmer. • Cook the brisket for up to four hours. • Remove brisket to a serving platter. • Drain/strain the remaining liquid in the pan. Thicken with 2 tablespoons of flour mixed with equal parts softened butter. • Cut brisket into individual portions and serve with parsnips, Brussels sprouts or a favorite vegetable. Garnish with parsley. Makes six to eight dinner-sized portions.
WHAT YOU’LL NEED 1 whole beef brisket (2.5 to 3 pounds) 1 large onion 1 bunch of celery 1 bunch of Italian parsley 1 bunch of carrots or 3 large carrots 4 cups of beef broth
METRO MONTHLY ELECTRONIC IMAGE BY RON FLAVIANO
Helga Wengler (far left) and Mitch Lynch, hosts of ‘Homeplate Homestyle’
"E SURE TO $62 OR WATCH IN (IGH $EFINITION AND 7)$%3#2%%. ON THESE CHANNELS 3ATURDAYS AT AM ON 7946 4IME 7ARNER 4RUMBULL 4IME 7ARNER -AHONING !RMSTRONG
#OMCAST $ISH .ETWORK AND $IRECT46 3UNDAYS AT AM ON -Y946 !RMSTRONG 3TANDARD DEFINITION VERSIONS ARE ON AT SAME TIMES
METRO
METRO MONTHLY • JULY 2011 • 25
HOMEPLATE: SEASON 2.5
THE WINE GUY Monthly column on wine: Page 18
On the menu: dry-rub barbecue, slaw with apples, ‘Homeplate’ on iTunes at home or use a coleslaw mix. In this recipe, Helga uses a mix.
HOMEPLATE HOMESTYLE
The recipe appears below. Serves 4
KITCHEN CLASSICS
WHAT YOU’LL NEED 10 ounce package of coleslaw mix 2 tablespoons mayonnaise 2 tablespoons sour cream 1 teaspoon salt ½ teaspoon pepper 1 medium onion chopped Ÿ cup cider vinegar 1 tablespoon sugar 2 apples ½ cup walnuts
DRY-RUB RIBS (ST. LOUIS STYLE) RECIPE BY MITCH LYNCH Last month, Mitch demonstrated how to make dry-rub ribs on “Homeplate Homestyle.� “Homeplate� airs every Saturday at 7 a.m. on WYTV (Channel 33) and every Sunday at 11:30 a.m. on MyYTV. The recipe appears below.
WHAT YOU’LL NEED
HOW TO MAKE IT
1 rack St. Louis-style ribs 2 tablespoons garlic powder 1/2 teaspoon cayenne pepper 1/2 teaspoon sea salt 2 tablespoons anise seed (anise extract can be substituted) 2 teaspoons chili powder 1 teaspoon paprika
In a large bowl combine mayonnaise, sour cream, salt, pepper, sugar and vinegar. Mix together.
METRO MONTHLY ELECTRONIC IMAGE BY RON FLAVIANO
A winning summer combination: Mitch’s dry-rubbed ribs and Helga’s coleslaw.
• Lay ribs on a generous section of aluminum foil. • Mix together dry-rub ingredients in a small bowl. • Rub both sides of the ribs with the dryrub mixture. • Be sure to use an ample amount of foil when wrapping the ribs during the rub phase. You will later be able to take the ribs directly from the refrigerator to the oven for roasting.)
• Add cabbage and the walnuts • Toss everything together until coated.
• Let the ribs sit in the fridge overnight.
OVEN PHASE HOW TO MAKE IT
• Add chopped onions and sliced apples (cut apple slices in half,)
• Place the wrapped ribs into an oven set to 275 degrees. Bake for 2 1/2 hours. • Reduce temperature to 225 degrees. Cook for another 2 to 3 hours for ribs that fall off the bone. For the barbecue glazing, you can use your favorite barbecue sauce. I’d also like to recommend an Asian-style glazing. Mix a Teriyaki bean sauce with equal parts barbecue sauce. This Asian-style barbecue is delicious and can be garnished with scallions and sesame seeds for a fine contrast.
Be sure to watch us on “Homeplate Homestyle� where we’ll share our favorite recipes each week. See you next time in our “Homeplate kitchen. Bye now! – Mitch Lynch
• Cover and chill for 1-2 hours before serving to allow flavors to meld.
COLESLAW WITH APPLES RECIPE BY HELGA WENGLER Summer is the time for relaxed, informal meals. This coleslaw salad is easy to make and goes great with foods off the grill. You can grate the cabbage
METRO MONTHLY ELECTRONIC IMAGE BY RON FLAVIANO
Helga Wengler (far left) and Mitch Lynch, hosts of ‘Homeplate Homestyle’
"E SURE TO $62 OR WATCH IN (IGH $EFINITION AND 7)$%3#2%%. ON THESE CHANNELS 3ATURDAYS AT AM ON 7946 4IME 7ARNER 4RUMBULL 4IME 7ARNER -AHONING !RMSTRONG
#OMCAST $ISH .ETWORK AND $IRECT46 3UNDAYS AT AM ON -Y946 !RMSTRONG 3TANDARD DEFINITION VERSIONS ARE ON AT SAME TIMES
METRO
METRO MONTHLY • AUGUST/SEPTEMBER 2011 • 23
HOMEPLATE: SEASON 2.5
THE WINE GUY Monthly column on wine: Page 16
On the menu: Beef Rouladen, dry-rub barbecue, cole slaw with apples BEEF ROULADEN
HOMEPLATE HOMESTYLE
(ROLLED STUFFED SIRLOIN) HOMEPLATE: SEASON 2/SHOW 5
BY HELGA WENGLER
KITCHEN CLASSICS
WHAT YOU’LL NEED 4 sirloin tip steaks Ÿ-inch thick 4 slices of smoked bacon (diced) 2 dill pickles (optional) cut into spears 1 Tbsp mustard Salt, pepper (curry powder optional ) 1 large onion diced small. 2 Tbsp flour Shortening for frying 1 ½ cup of water or beef stock
HOW TO MAKE IT METRO MONTHLY ELECTRONIC IMAGE BY RON FLAVIANO
A winning combination: Mitch’s dryrubbed ribs and Helga’s apple coleslaw. Find these recipes on www. metromonthly.net.
DRY-RUB RIBS (ST. LOUIS STYLE) HOMEPLATE: SEASON 2/SHOW 12
BY MITCH LYNCH WHAT YOU’LL NEED 1 rack St. Louis-style ribs 2 tablespoons garlic powder 1/2 teaspoon cayenne pepper 1/2 teaspoon sea salt 2 tablespoons anise seed (anise extract can be substituted) 2 teaspoons chili powder 1 teaspoon paprika
METRO MONTHLY ELECTRONIC IMAGE BY RON FLAVIANO
Helga Wengler (left) and Mitch Lynch, hosts of ‘Homeplate Homestyle’
HOW TO MAKE IT • Lay ribs on a generous section of aluminum foil. • Mix together dry-rub ingredients in a small bowl. • Rub both sides of the ribs with the dryrub mixture. • Be sure to use an ample amount of foil when wrapping the ribs during the rub phase. You will later be able to take the ribs directly from the refrigerator to the oven for roasting.) • Let the ribs sit in the fridge overnight.
For the glaze, you can use your favorite barbecue sauce. I’d also recommend an Asian-style glazing. Mix a Teriyaki bean sauce with equal parts barbecue sauce. This Asian-style barbecue is delicious and can be garnished with scallions and sesame seeds.
• Spread the mustard , diced onions and bacon on the slice of beef evenly, place the pickle spear in the middle. • Roll beef slice tightly and tie with toothpicks or kitchen string. • Dredge the beef roll in the flour. • Melt shortening in a pan and brown all sides of the beef roll. • Add water and cover the pan. Put in oven at 325 degrees for 1 hour or in a Dutch oven on top of the stove. • Thicken the gravy with flour and season with salt and pepper as needed.
OVEN PHASE • Place the wrapped ribs into an oven set to 275 degrees. Bake for 2 1/2 hours. • Reduce temperature to 225 degrees. Cook for another 2 to 3 hours for ribs that fall off the bone.
• Take each slice of beef and sprinkle with salt and pepper (curry powder optional)
METRO MONTHLY ELECTRONIC IMAGE BY RON FLAVIANO
Beef Rouladen with mashed potatoes
This main dish is wonderful on a bed of mashed potatoes. Cover the with gravy and enjoy! Serves 4.
"E SURE TO $62 OR WATCH IN (IGH $EFINITION AND 7)$%3#2%%. ON THESE CHANNELS 3ATURDAYS AT AM ON 7946 4IME 7ARNER 4RUMBULL 4IME 7ARNER -AHONING !RMSTRONG
#OMCAST $ISH .ETWORK AND $IRECT46 3UNDAYS AT AM ON -Y946 !RMSTRONG 3TANDARD DEFINITION VERSIONS ARE ON AT SAME TIMES