Uncategorized – Bungalow Chef | Mike Mech http://bungalowchef.net Tradtional Family Recipes Thu, 02 Nov 2017 15:06:26 +0000 en-US hourly 1 https://wordpress.org/?v=4.4.14 The Bungalow Chef’s Cool and Refreshing Onion Dip http://bungalowchef.net/the-bungalow-chefs-cool-and-refreshing-onion-dip/ http://bungalowchef.net/the-bungalow-chefs-cool-and-refreshing-onion-dip/#respond Thu, 10 Aug 2017 15:50:51 +0000 http://bungalowchef.net/?p=1556

My hand made Onion Dip is a welcome addition to any late summer pool or patio party. Mine is so easy to make and filled with fresh sweet onion flavor, that once you try it, you’ll never consider purchasing that dry boxed powder mix again.

Home made onion chip dip

Home made onion dip

As a child, our milkman delivered super-sized cans of potato chips along with his usual dairy selections. We always had them on hand. Do you remember the mid-century Sputnik like chip and dip bowls with the hanger above the base so the dip almost touched the chips below? With chips and dip as vogue as the Twist in those days, this iconic vessel was in a lot of homes…including ours.

I consider my cool and refreshing recipe “dipping perfection” for your favorite chips. And, I’ll be so bold as to say, it’s ideal for dipping anything from a crudité platter. But I also love to serve this as a topping on a baked potato with a big steak dinner or even as a filling for a brunch omelet.

Bungalow Chef’s Cool and Refreshing Onion Dip

Serves 8-10 people

Ingredients:
3 tablespoons olive oil
1 3/4 cups finely diced Spanish onions or yellow onions
1/4 teaspoon kosher salt
1/4 teaspoon granulated sugar
1 1/2 cup sour cream
1 cup mayonnaise
1/2 teaspoon garlic powder
1/4 teaspoon ground white pepper
1/2 teaspoon kosher salt
1 teaspoon ground horseradish (optional)

Directions:
In a heavy sauté pan, heat oil, add the chopped onions and sprinkle with the sugar and kosher salt. Stir often, slowly caramelize the onions over medium heat until they are deep golden brown. Remove from heat and let cool.

In a large mixing bowl, combine the sour cream and mayonnaise and mix well. Add the garlic powder, pepper, salt, and horseradish. Then toss in the cooled sautéed onions and blend well.  Transfer to your serving bowl and garnish with the paprika.

Best if made a day in advance so the flavors can meld over night.

Enjoy!

 

 

]]>
http://bungalowchef.net/the-bungalow-chefs-cool-and-refreshing-onion-dip/feed/ 0
Beef Bourguignon and Potato Soufflé … A Romantic Valentine’s Day Duo Indeed! http://bungalowchef.net/beef-bourguignon-and-potato-souffle-a-romantic-valentines-day-duo-indeed/ http://bungalowchef.net/beef-bourguignon-and-potato-souffle-a-romantic-valentines-day-duo-indeed/#comments Thu, 02 Feb 2017 17:00:31 +0000 http://bungalowchef.net/?p=1530

Beef Bourguignon is an easy, classic and delicious meal for special occasions like Valentine’s Day. I suggest you make this a day ahead then reheat it so the flavors come to their full bloom.

Bungalow Chef's Beef Bourguignon

Bungalow Chef’s Beef Bourguignon

When I a kid I wasn’t particularly interested in sports as I lacked two important physical components…speed and coordination. (If you’re imagining me in Husky’s you have the perfect visual. LOL) Early on, my playing field of pursuit was shaped by culinary icons such as Julia Child and Graham Kerr, and later by David Rosengarten. These masters would grace my home with their presence on our black and white Zenith television with rabbit ears. There I would sit in awe and be trained and entertained by my heroes.

Potato Souffle!

Potato Souffle!

Each of my social culinarians had their way with the delicious wine filled, slow roasted Beef Bourguignon. And while mine is traditional, I’ve added my own twists. I highly recommend that it be paired with Potato Soufflé as it is the perfect foundation for a special occasion dinner. And for a sweet finish, don’t forget my White Chocolate Dipped Green Grapes. Enjoy your Valentine’s Day and make a tasty impression with those you care about most.

Bungalow Chef’s Beef Bourguignon

Yield 6-8 Servings

Equipment: Large heavy frying pan – cast iron works well, a large saucepan to reduce the wine and a large covered roasting pan, I use an old enameled from my grandmother.

Preheat oven to 350 degrees

Ingredients:
1/2 lb. bacon (Country or slab style) diced fine
Olive oil
4 lbs beef chuck cut into 1.5-inch cubes
1 cup or more of flour seasoned with salt and pepper
2 lbs boiling onions (1 lb white or yellow and 1 lb red onions) skin removed
1 lb carrots, peeled and cut into 3/4-inch coins
15 garlic cloves peeled and left whole
3 cups low sodium beef stock or broth
3/4 cup Cognac
2 1/2 bottles of 750 Ml. Red Burgundy wine (Purchase 3 bottles and pour yourself a nice glass or two.) Simmer and reduce by one third. Cheers to the Chef!
1.5 lbs brown mushrooms, sliced
2 tablespoons dried thyme and a few springs fresh (optional if fresh isn’t available)
2 tablespoons brown sugar
2 tablespoons tomato paste
Salt and pepper

Method:
Sauté the bacon in the frying pan until it is crisp, remove and drain on paper towels. Reserve the drippings.

Dredge the beef in the seasoned flour. Using the same frying pan, brown the meat in small batches, using a small about of the bacon drippings combined with a little olive oil. Take your time! You want the meat to caramelize and brown before you turn it to the next to repeat the process.

Place the browned meat into the roasting pan, reserving those “fonds”, the brown bits of flavor from the browning process.

Now brown the onions, carrots, and garlic in the same pan using the same process. Place everything in the roasting pan.

Deglaze the frying pan by adding the cognac then the beef stock. Reduce until it is a glaze, making sure to scrape up the fonds and brown bits. Add to the roasting ban.

Add the brown sugar and tomato paste to the reduced wine and mix well then pour the mixture to the roasting pan. Toss in the mushrooms, bacon, and thyme.

Place in the oven uncovered for 1 1/2-2 hours, stirring every 30 minutes. Check the meat, when it is fork tender it’s done. Taste for additional salt and pepper.

(This can be cooled down and served the next day, heating on low heat.)

Bungalow Chef’s Potato Soufflé

Yield 8-10 servings

Equipment: 2 qt. soufflé or deep baking dish, stock pot and vegetable ricer or masher

Preheat oven to 350 degrees

Ingredients: 
5 lbs red potatoes
1 stick of butter (melted and warmed with the cream)
3 cups of heavy cream or a bit more depending on the starch of the potatoes
8 oz cream cheese (cut into small bits)
1 egg (room temperature and beaten)
1/4 tsp baking power

Method: 
Peel and placed the potatoes in a stock pot with water just covering the potatoes. Add 1/2 teaspoon of salt and two tablespoons of ground horseradish. Bring to boil and simmer until fork tender. Drain well.

Using the ricer or masher start processing the potatoes. Incorporate the cream cheese,
melted butter and cream. Mix in the egg and baking powder.

Place in the baking dish and bake for 30 minutes until it starts puffing up and turning golden brown. This can be made the day before.  Just bring up to room temperature before you place it in the oven.

Happy Valentine’s Day! Have a fire lit, martini’s waiting, and classic Sinatra in the back ground. And if find yourself solo, remember you are always loved and never truly alone in the kitchen!

Cheers!
 
Mike Mech “The Bungalow Chef”

x
x
x

]]>
http://bungalowchef.net/beef-bourguignon-and-potato-souffle-a-romantic-valentines-day-duo-indeed/feed/ 1
Onion, Leek and Pea Gratin…A Recipe with Roots http://bungalowchef.net/onion-leek-and-pea-gratina-recipe-with-roots/ http://bungalowchef.net/onion-leek-and-pea-gratina-recipe-with-roots/#respond Mon, 19 Dec 2016 21:30:57 +0000 http://bungalowchef.net/?p=1505

My family’s Blue Island heritage goes back to the 1860s and as a kid growing up in this historical Chicago suburb, onions and root vegetables were plentiful and always made an appearance at Sunday family dinners. Perhaps it goes back to what was called Market Day in the horse and buggy era of where I lived.

Blue Island Market Day

Photo courtesy of Blue Island Historical Society and Browntown Communications

Back in the 1870s, Market Day took place on the first Thursday of every month along the southern stretch of what is now called Olde Western Avenue. This was when farmers within a twenty five mile radius would eagerly bring their livestock and produce to sell to Blue Island residents. My Great Grandma Ma Schade often shared her memories of Market Day and it was easy to imagine her strolling through the market in search of the best vegetables she could find. And yes, root vegetables like onions were high on her shopping list.

Photo by Stephen Hamilton Photographics

Photo by Stephen Hamilton Photographics

My Onion, Leek and Pea Gratin pays homage to the onion root vegetable and the farmers who worked the rich Midwestern soil in days past. This is the perfect accompaniment with roast chicken, holiday ham, as well as beef or pork roast.

Onion, Leek and Pea Gratin

8-10 1-cup servings

Ingredients:

3 tablespoons unsalted butter, extra for buttering the casserole dish
2 strips of bacon
3/4 cup panko or Italian style bread crumbs
1/2 cup Parmesan cheese (grated)
1 leek diced fine
1 lb. pearl onions (fresh or frozen), peeled. If using fresh, par boil for one minute in boiling water, then shock them in an ice bath to stop cooking. Remove skins and drain well.
1 1/2 cups frozen peas
1 cup chicken stock
1/2 cup heavy cream
1 tablespoon flour

Method:
Preheat oven to 400 degrees. Butter a two quart oven proof casserole dish, butter bottom and sides well.

Pan fry the bacon, remove from pan and drain. Retaining the drippings, add the diced leek and sauté until golden brown. Chop bacon and reserve. In a mixing bowl, add the bread crumbs and grated cheese. Melt one tablespoon butter in a saucepan and add the onions, leeks, and peas. Pour in the cream and broth. Bring to a light boil and cook until the vegetables are fork tender.

Now blend the flour and remaining butter in a small bowl and mix it with the vegetables and broth. Cook for two minutes over medium heat. Pour the vegetable mixture into the prepared baking dish and sprinkle with the diced bacon. Top with the cheese-bread crumb mixture. Bake for 12 -15 minutes until golden brown.

Enjoy!

Mike Mech “The Bungalow Chef”

x

x

x

 

]]>
http://bungalowchef.net/onion-leek-and-pea-gratina-recipe-with-roots/feed/ 0
Gingerbread Folks http://bungalowchef.net/gingerbread-folks/ http://bungalowchef.net/gingerbread-folks/#respond Mon, 05 Dec 2016 01:59:00 +0000 http://bungalowchef.net/?p=1488

Who doesn’t love the spicy peppery flavor of Gingerbread?  From cookies and cakes, to bread and lebkuchen, I’m completely addicted…especially around the holiday season. And nothing accompanies gingerbread better than a glass of cold milk.

Gingerbread Folks, a bungalow tradition

Gingerbread Folks, a bungalow tradition

Gingerbread Folks (politically correct) have been a staple in the bungalow for years. In addition to serving them to friends and consuming many of them myself, I always hang these “folks” on my holiday tree. You’ll see the original hand written recipe, circa 1920, is quite versatile. You can roll it out and use it with your favorite cookie cutters or shape the dough into two logs, wrap them in parchment paper, refrigerate, slice and bake. In no time your home will be filled with their magical scent. I also make a great honey glaze to give them a wonderful shine after baking.

Gingerbread Folks

Yields 20-24 cut cookies or 3-4 dozen sliced refrigerator cookies

Ingredients:
1 cup unsalted softened butter
1 cup granulated sugar (and a bit more for rolling out the dough)
2 eggs
1/2 cup dark molasses
4 1/2 cups flour
3 teaspoons ground ginger (4 teaspoons if you dare)
1 teaspoon salt
1 teaspoon baking powder

Method:
Preheat oven to 400 degrees. In a large mixing bowl sift the flour, baking soda and salt together. Add the ground ginger, mix well and set aside.  In another large mixing bowl, cream the butter with the sugar. Then add the eggs and molasses, mixing well. Incorporate the flour mixture in two steps. Mix well, and split the dough into two equal portions. Wrap in parchment paper and refrigerate for one hour. For the roll-out cookies, cover the surface with granulated sugar to avoid sticking to the rolling pin. Roll out to 1/4 to 1/3 of an inch thickness and bake for 10-12 minutes.  Remove from oven and place on wire racks to cool.

Cookie Glaze: (optional)

Ingredients:
1 cup honey
1 cup water
Juice of one lemon

Method:
Blend all ingredients in a heavy sauce pan on top of the stove. Heat and stir until reduced by 50% and mixture is caramelized and golden amber in color. Using caution, remove from heat and brush on the cookies.

You can also dip the cookies in tempered dark chocolate or tell the younger generation to decorate as they wish!

“Every Family has a recipe and every recipe has a story!”  Mike Mech “The Bungalow Chef”

x

x

x

]]>
http://bungalowchef.net/gingerbread-folks/feed/ 0
The Kitchen Courier Newsletter – Fall 2015 http://bungalowchef.net/the-kitchen-courier-newsletter-fall-2015/ http://bungalowchef.net/the-kitchen-courier-newsletter-fall-2015/#respond Sat, 24 Oct 2015 02:48:23 +0000 http://bungalowchef.net/?p=1315

Click here to view the Kitchen Courier Fall Newsletter!

Enjoy!

]]>
http://bungalowchef.net/the-kitchen-courier-newsletter-fall-2015/feed/ 0
The Bungalow Chef on the Food Channel! http://bungalowchef.net/the-bungalow-chef-on-the-food-channel/ http://bungalowchef.net/the-bungalow-chef-on-the-food-channel/#comments Sun, 13 Apr 2014 03:40:43 +0000 http://bungalowchef.net/?p=573

The Bungalow Chef is hitting the big-time. Click below to see The Bungalow Chef on the Food Channel.

Click here to check out the Bungalow Chef on the Food Channel

]]>
http://bungalowchef.net/the-bungalow-chef-on-the-food-channel/feed/ 1
The Bungalow Chef with David Rosengarten http://bungalowchef.net/the-bungalow-chef-with-david-rosengarten/ http://bungalowchef.net/the-bungalow-chef-with-david-rosengarten/#respond Fri, 21 Feb 2014 15:51:05 +0000 http://bungalowchef.net/?p=521

Some days my life feels a little like a Hollywood movie or a fantastic novel. Maybe even an Italian Opera. It all depends on what day of the week it is. I want to share with you a little ditty about a chance social-media connection, a scheduled meeting, and a six-hour food tour that could play out as one of the most interesting gastronomic adventures of my life. David Rosengarten — the legendary chef and culinary genius — posted a story on Facebook. I commented. The next thing I knew, we exchanged a whole flurry of e-mails. Lo and behold, with one message this Chef-of-Chefs promised a meeting with me for his next trip to Chicago.

Click here to read the full story!

]]>
http://bungalowchef.net/the-bungalow-chef-with-david-rosengarten/feed/ 0
Holidays At The Bungalow http://bungalowchef.net/holidays-at-the-bungalow/ http://bungalowchef.net/holidays-at-the-bungalow/#respond Sat, 01 Dec 2012 08:51:11 +0000 http://bungalowchef.net/?p=316

What better way to kick off the Christmas Season! Check out some photos of the Bungalow decked out for the holidays!

]]>
http://bungalowchef.net/holidays-at-the-bungalow/feed/ 0