Good Eats in Nebraska

Being back home means I get to eat my favorite foods that I miss!

Of course, I'm visiting with my family and friends, but everyone has to eat too, right? So we go out to eat and talk over good food and drinks.

In Nebraska, my favorite foods include Nebraska beef, anything pork and Mexican food.

My hometown of Grand Island has a population of 42,940, according to the 2010 U.S. Census. Of that number, 6,845 are Hispanic or Latino - nearly 16 percent of the city's population. 

In the city's old downtown area, you can find several mercados, pananaderias y restaurantes. Of course, this is where I went searching for pork tamales! 

I found them at Sanchez Plaza, a local, family-owned restaurant that I hadn't frequented before. The whole menu was in Spanish so I was extremely happy to practice my Spanish and translate the menu for my parents.

The restaurant is located at 212 S. Wheeler St.

 The pork tamales were delicious and served with the typical Spanish rice and refried beans.

I also ordered the chicken tortilla soup, which had a flavorful and peppery broth. The bowl was like a meal in itself for only $5!

My dad ordered the carne asadero - which I think was a grilled flat-iron steak.

 My mom ordered the chicken quesadillas.

The restaurant is attached to a small bakery and store that specializes in imported Latino products. I  bought several cans of chipotle peppers and several kinds of ground chilies to take back with me to Istanbul.

Another favorite restaurant that I visit every time when I'm home is The Plainsman in Juanita, Nebr. - about a 30 minute drive away. I discovered this little family-owned gem while I was working at the newspaper in Hastings during college.

On Saturday nights, the restaurant offers a prime rib buffet. I had just eaten a steak dinner the previous night so I couldn't wait to sink my teeth into a pink slab of prime rib!

The prime rib is carved to order.

I selected the cheesy potatoes and pasta casserole to go with my prime rib.

What I also love about The Plainsman is a covered wagon that takes centerstage and holds the all-you-can-eat salad bar! Only in Nebraska will you probably find something like this, but that's what I enjoy about it too!

By the time Sunday rolled around, I had enjoyed my fill of beef and Mexican food so now I wanted to start on my pork binge. I met up with two college girlfriends in Omaha and we went to Charleston's Restaurant for dinner and drinks. (This name is similar to the restaurant I worked at in Baltimore called Charleston, but they serve completely different cuisines.)

This casual restaurant dishes up a menu full of American classics such as cheeseburgers, prime rib sandwiches, chicken fried steak and more. 

Grilled pork chops with smokehouse baked beans and creamy mashed potatoes.

So far my U.S. trip has been full of laughter, family, friendship and good eats!

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Christmas Tradition Continues

The holidays are often full of traditions.

When I was little, I remember my brother and I were allowed to open one small gift each on Christmas Day morning. Still wearing our pajamas, we greedily tore into the wrapping paper to see what Santa had delivered to us overnight. Later on that day, we would attend the annual Christmas service at our hometown church. When we returned home, we opened the rest of our gifts and listened to Christmas songs on my parents’ old record player.

Christmas 1982 - My brother, John, and me at home in Nebraska.

Over the years as we both grew up and I moved around a lot, this tradition waned. We no longer believed in Santa. We didn’t live in the same state anymore. My family basically celebrated Christmas whenever we could get together in December.

However, the one thing that has remained is Christmas baking. My mom and I used to bake dozens and dozens of cookies together. A few times when I was home from college, I tried to select at least 12 recipes to make and a baking frenzy would ensue over several days.

There is one recipe that we make every year – Grandma’s Lebkuchen Bars.

This dense, seasonal bar pays homage to my German heritage. It’s full of anisette flavor and tastes like black licorice. 

As soon as I smell the bars baking, it reminds me of Christmases past and my long-gone Grandma. Even my dad wandered into the kitchen while I was baking the bars and said it smelled like Christmas. Yes, this is what traditions are all about.

If you are reading this in Turkey, you probably will enjoy this recipe too because the flavor is similar to that of Raki, the country’s popular anise-flavored liqueur. (If you'd like me to convert the recipe to grams, please send me an email at myturkishjoys@gmail.com.)

Even if I don’t live in the same country as my family, baking Grandma’s bars is one holiday tradition I always plan to carry on no matter where I live.

Afiyet Olsun!

Grandma’s Lebkuchen Bars

Ingredients:

2          c.         dark molasses

1          c.         brown sugar

1          c.         buttermilk

3          T.         unsalted butter

3          c.         All-purpose flour

2          tsp.      baking soda

2          tsp.      ground cinnamon

1          tsp.      ground cloves

Pinch               salt

1          tsp.      Anise oil or extract (add more to your liking which is what I usually do.)

2          ea.        eggs, slightly beaten

Optional:         pinch of freshly ground nutmeg (I usually add this, but it was not listed in Grandma’s original recipe.)

As needed       powdered sugar

1. Lightly pan-spray a half-sheet baking tray (13”x18”) lined with parchment paper. (I used a 9x13 metal baking pan this time and the bars took about twice as long to bake.)

2. In a large metal or glass mixing bowl, add the molasses, brown sugar, buttermilk and butter. Heat the bowl over a pot of simmering water and stir until the sugar is slightly dissolved.

3. In a second bowl, sift together the dry ingredients.

4. Add the dry ingredients to the molasses mixture and stir well.

5. Then add the eggs and anise oil, stirring until the batter is thoroughly combined. (At this point, I like to taste the batter to see if the anisette flavor is strong enough. I usually add a few more drops anyway.)

6. Spread the batter evenly onto the sheet tray. Place the tray in the refrigerator to set overnight.

7. On the next morning, preheat the oven to 325F/160C. Bake the bars for 15 to 20 minutes, until a cake tester or toothpick inserted in the center comes out clean.

8. Let the bars cool until you can cut them. Then place several cut bars and a good amount of powdered sugar in a plastic container with a lid and shake together.  The bars need to be covered with the powdered sugar shortly before you plan to serve them because the sugar will “melt” into the bars over time.

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Morning Delight Made Light

Normally baking with butter is my only M.O.

I love the rich taste! I figure as long as you use butter in moderation it can’t be that bad for you.

Since I’m home visiting my parents right now, I’ve made some baking substitutions. My dad needs to closely monitor his fat and cholesterol intake because of past heart complications.

So I’ve traded in my butter for applesauce and light margarine. I even gave up granulated sugar for Splenda.

This morning, I wanted to make us a breakfast treat. Muffins or coffee cake? I decided to go with an apple coffee cake.

The recipe comes together fairly quickly. In less than 1 hour, you can enjoy a healthier treat for breakfast or for an afternoon snack.

My dad was happy and said the cake tasted “great.”

I, too, was pleased with the moist, spiced cake and its slightly crispy topping. I hope you enjoy the cake as much as my family did.

Afiyet Olsun!

The coffee cake looks so pretty sitting on my mother's wedding china.

Low-Fat Apple Coffee Cake

(Adapted from: “The New American Heart Association Cookbook”)

 Ingredients:

Topping:

1/3       c.         dark brown sugar

1/3       c.         oatmeal

1          T.         plus 1 1/2 tsp. flour

1          tsp.      ground cinnamon

1          T.         light margarine, melted

Cake:

1 ½      c.         flour

½         c.         Splenda or sugar

2 ½      tsp.      baking powder

1          tsp.      ground cinnamon

½         tsp.      ground ginger

Pinch               ground nutmeg

¾         c.         fat-free milk

½         tsp.      vanilla extract

1          ea.        Granny Smith apple, peeled and shredded

¼         c.         unsweetened applesauce

1          ea.        egg white

1. Preheat oven to 375F or 190 C. Lightly pan-spray a 9-inch square metal baking dish.

2. For the topping, combine all ingredients and mix well. Set aside.

3. In a large bowl, sift together the flour, Splenda or sugar and spices for the cake.

4. In a metal bowl, whisk the egg white until very frothy - almost soft peaks.

5. Add the milk, vanilla, applesauce and shredded apple to the dry ingredients. Stir until moistened.

6. Then, carefully fold in the egg white to the above mixture, being careful not to deflate it. Pour mixture into the baking pan. Sprinkle the topping on top.

7. Bake the cake for about 30 minutes until a cake tester or toothpick inserted in the center comes out clean.

8. Let the cake cool for at least 20 minutes before cutting. Serve a piece of the cake with coffee or tea.

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Coming Home Again

Four airports and many hours later I finally landed back in Nebraska last night.

The captain said the temperature was 20 F outside when we arrived. But when I went outside to find the rental car, I swear it felt like 5 below zero. I immediately wanted to retreat back inside to the warmth of the terminal.

The brutal wind whipped across my face. I’d forgotten how awful winters can be in the Midwest.

My home state is mainly flat, especially on the eastern side. The wind easily blows when nothing is standing in its way. Snow drifts pile up several feet high.

Welcome home!

I’m spending the next two weeks in the U.S. to visit my family, my husband’s family and our friends for the holidays. On Monday, I spent the night in New York City to visit with some close friends. It was frigid and snowy there too.

I woke up at 5 a.m., still disoriented and sleepy from the travel and time difference. I decided to take some photos from my friend’s 12^th floor apartment on the Upper West Side.

The city that never sleeps appeared to be in a dark slumber at least from where I stood. A few cars whizzed by on the West Side Highway, but otherwise the predawn air seemed still.

I finally went back to sleep after reading for a bit.

Later, my longtime friend and I were able to catch up over coffee and then lunch at Big Nick’s on Broadway Street. I couldn’t leave town without having some NY pizza – especially pepperoni. Although we’ve eaten several tasty pizzas (with a crispy, thin crust) in Istanbul, nothing beats a NY slice.

The funny thing is that this NY institution serves you a small piece of bakalava at the end of your meal.  The menu features several Greek specialties.

During the past two days I’ve racked up about 7,000 miles so I could be home for the holidays. 

It’s been a tiring journey, and I’m still a bit jet lagged. But like Dorothy said when she clicked her ruby shoes: “There’s no place like home.”

Nebraska snow indeeds piles up.

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Luxurious Luncheon

Murano chandeliers drip with crystals.

Glass domes over the lobby let sunlight dapple inside.

The foyer is lined with refurbished Carrera marble and gold-leaf decoration.

Yesterday, I was lucky enough to dine in a place that has a unique, intriguing, and dare I say, almost boisterous history. The Pera Palace Hotel, recently opened after a 2.5 year+ and $30 million renovation, was the location for the Christmas Luncheon of the International Women of Istanbul.

When I received the invitation over a month ago, I immediately sent in my "yes" response. I wanted to peek inside the hotel and see what the fuss was all about. When I first arrived in Istanbul in July, the hotel still was under construction. I remember walking by, seeing the impressive marble columns outside and wondering what the place had been.

According to local history, the Pera Palace Hotel, originally founded in 1892, opened for the specific purpose of hosting passengers arriving on the Orient Express train. Over the years, the hotel was witness to many spy games and hosted several popular personalities in its time. (You can read more about the hotel's history here.)

Writer Agatha Christie is said to be inspired by the hotel and used it as a backdrop in her stories. It is rumored that she wrote “Murder on the Orient Express” here. Author Ernest Hemingway drank in the Orient Bar while possibly penning his next novel. King George V and Greta Garbo were regular visitors to this place. Alfred Hitchcock, and Winston Churchill also stayed here. Kemal Ataturk, founder of the modern Turkish republic, stayed while he prepared for the Turkish War of Independence. “Ataturk’s Suite,” room 101, is now preserved as a museum. 

For our lunch, we started with a glass of hot mulled wine. It was fun to walk around and talk with several women I’ve met before and to meet new faces as well. It’s such a lively and welcoming group of women.

After an hour, we finally all sat down (imagine trying to get 180 ladies into the same room to sit down) and proceeded onto the appetizer of stuffed zucchini blossoms with goat cheese.

Before the entrée arrived, I switched to a glass white wine. The meal was a pistachio-crusted salmon filet on bed of creamed leaks served with fondant potatoes. The rich dish was fairly tasty, but the neon green pistachio dust, which also covered the chicken entrée, was a bit much.

Later on amongst all the gossiping, dessert – a baked cherry and almond tart - arrived. It was good, but I had three complaints. The tart’s crust was too thick and heavy. Two – cherries aren’t in season so I can only assume a canned filling was used. Three - I despise mint sprigs being used as a dessert garnish.

After my luxurious lunch, I walked through Taksim Square and Nişantaşı, and stopped at several places so I could finish my Christmas shopping. Yes, it was a rough day.

The hotel was decorated with Christmas trees and ornaments.

Outside view of the Pera Palace Hotel.

I wish I had taken more photos inside the hotel, but there were so many people milling about that it was difficult. 

Next time, I hope my husband and I can enjoy a drink at the famous Orient Bar or we can take in an afternoon tea.

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No Lamb Needed: Leftover Shepherd’s Pie

Shepherd’s Pie could be my new favorite way to use up leftovers! It’s so easy!

Sauté some fresh veggies, add whatever leftovers you have. Make a quick gravy. Make a fresh batch of mashed potatoes. Place veggie and meat mixture in a baking dish, top with the mashed potatoes and bake until bubbly and lightly browned on top.

By no means is what I suggested above a “traditional” recipe for Shepherd’s Pie.

According to my handy Food Lover’s Dictionary, the pie is a “popular British or Irish meat pie made of cooked ground or diced meat (traditionally lamb or mutton) mixed with gravy and sometimes vegetables and topped with mashed potatoes…Shepherd’s pie was originally created as an economical way to use leftovers from the ubiquitous Sunday roast.”

I didn’t use lamb in my recipe. However, I did have several kinds of vegetables and leftovers that needed to be used. I didn’t want to make soup again. (We recently ate turkey soup for nearly a whole week after Thanksgiving.)

I started scouring the Internet for inspiration to use my leftovers.

It’s chilly outside here in Istanbul. So I thought something warm and hearty would be lovely for dinner. I found a traditional Shepherd’s Pie recipe on BBC Good Food's website. This was my starting point.

Shepherd’s Pie is definitely not the healthiest meal mainly because I like to make my mashed potatoes with loads of butter and whole milk. But it’s certainly delicious and will warm up your belly!

Oh, I did serve the dish with a spinach salad. However, I must mention that I dressed the salad with an apple cider-bacon vinaigrette. I had reserved some of the bacon fat from Sunday’s breakfast that hubby made for me.

Our breakfast of bacon and over easy eggs on Sunday.

Sorry, but bacon is hard to by here in Turkey, so we have to savor it.

If you use my adaptation, feel free to substitute the vegetables with whatever you might have on hand.

Afiyet Olsun!

Leftover Shepherd’s Pie

Ingredients:

1          T.         vegetable oil

4-6       ea.        cloves of garlic, chopped small

3          ea.        shallots (or substitute ½ small onion), chopped small

3          ea.        carrots, chopped small

4          ea.        Turkish long, green peppers, chopped small

1          ea.        tomato, diced small

2          ea.        fresh sage leaves

1          c.+       frozen peas, carrots and potatoes

2          T.         Aci biber sosu or tomato paste

Splash              Worcestershire sauce

1          c.         beef stock

Make a quick gravy with approx. 1 Tablespoon cornstarch and 1 Tablespoon cold water.

TT                    salt and pepper

500      g.         (approx. 1 lb.) cooked roast beef, chopped small

900      g.         (approx. 1 to 1.5 lb.) mashed potatoes

1. Preheat the oven to approx 400 F or 180 C.

2. In a large pot over medium-high heat, add the oil. Then, sauté the garlic, shallots and carrots just until softened, about five minutes.

3. Next, add the green peppers, tomatoes, sage, frozen vegetables, aci biber sosu or tomato paste and Worcestershire sauce and cook for a few minutes. You can add the roast beef now too and cook for a few more minutes.

4. Then, add the beef stock while whisking in the cornstarch mixture. Let the liquids come to a boil and they will thicken slightly.

5. Prepare a large baking dish (approx. 8 ½” by 11”) by rubbing it with butter or using pan spray.

6. Pour the vegetable-beef mixture into the dish.

7. Carefully, spread the mashed potatoes on top. I used a fork to make the criss-cross pattern on top of mine.

8. Bake the pie until it starts bubbling and the potatoes are lightly browned on top, about 20 minutes. 

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Dinner Delivered!

Forgive me for not writing much during the past week or so. I’ve been involved in many local activities lately. I helped decorate and then worked at the Christmas bazaar. I attended a Turkish cooking class and a bookclub meeting. I helped organize a wine tasting last week. Also, I am trying to finish my Christmas shopping before I return to the states next week.

I have a ton of photos of my Thanksgiving feast to post, and I still owe you a continuation recap of our Dubai trip.

In the meantime, let me share my recent discovery with you.

Since we’ve been living abroad, I’ve realized how many little things we take for granted in the U.S.

·         Easily being able to get from point A to point B.

·         How inexpensive dry cleaning is.

·         Eating pork. I miss pork in all its forms. Thank goodness I can at least find Italian cured meats like prosciutto and pork salami.

·         Buying a slice of pizza, prepared foods, fresh milk, imported cheeses, a wide selection of breakfast cereals, tamales and the list goes on.

There are many serious things we take for granted too, but I’ll save those for another time.

Everything is complicated by the fact I don’t speak the language that well yet. I’m slowly learning. The Turkish language is difficult. I know enough words to get by on a daily basis so I’m proud of that fact.

Trying to explain our address isn’t easy either. Once I’m in a taxi, I usually can tell the driver the directions in Turkish. But I’ve avoided trying to get food delivered because I can’t tell someone on the phone how to get here.

Until now.

Two of my American friends here told me about this great website called istanbul.yemeksepeti.com. The website offers an English version so I can just type in my address, select a restaurant in my neighborhood and order dinner.

Pizza with arugula, tomatoes and prosciutto.

With one click, I finally can have dinner delivered to our apartment. Sweet!

I love cooking, but sometimes I deserve a break too.

Over the weekend, we ordered pizza and a Greek salad through the website. Last night, we ordered Wonton soup and other Chinese specialties and then watched a movie at home.

Tonight, I’m back in the kitchen. I’m going to jazz up some leftovers and turn them into my version of a Shepherd’s pie topped with fresh mashed potatoes. It will be a simple, hearty meal that we can enjoy together on this chilly night.

Afiyet Olsun!

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