here we go steelers

What’s black and gold and all kinds of awesome? You better believe it’s the Steelers, making yet another appearance at this year’s Super Bowl.  Now please understand that I do not watch football. It’s long and has weird rules and the commentary is nonsensical. However, I do watch the Steelers. There is something inherently charming, winsome, and generally watchable about them that trumps any kind of boredom or confusion that I have about football in general.  Watching Hines Ward or Troy Polamalu play is like watching some crazy kids go nuts having fun with their friends out on the field – and then making some ridiculously amazing plays while they’re at it. So, you may guess for whom I’ll be rooting for come Sunday.

If you’re watching the game and are not in the ‘Burgh to celebrate with the rest of the Steeler nation, you can still bring some black and gold cheer to your own Super Bowl party. Sure, the traditional eats are brats and kielbasa, but what if you’re….uh, meat-challenged? If you were smart, you would’ve pre-ordered your Fed Ex shipment of Steeltown’s BEST: Mineo’s pizza (oh yes, they deliver!) or you could hunker down with a big ol’ plate of pierogies in truly yinzer style.  Add to your display of pride with this super easy black and gold salad recipe below.  It goes well with meat or veggies and is sweetly tangy.  For the sweet touchdown finale, you can have Prantl’s Bakery ship you their famous burnt almond torte (or make your own substitute, although the bakery doesn’t give out the real recipe).  For the less kitchen-inclined, just pickup a variety of good old fashioned Klondike bars: the distinctly American treat originated in Pittsburgh.  Don’t forget to wash everything down with a nice cold Iron (that’s Iron City beer) or a Penn Pilsner.  Go Steelers!

Black and Gold Salad

Betsy Miller

2 15.5-oz cans of black beans, drained and rinsed well

2 cups cooked whole kernel corn

1 cup tomato, chopped and seededbv

1/2 cup chopped fresh cilantro

1/2 cup diced pepper (yellow looks best!)

1/2 cup sliced green onions

4 teaspoons lime juice

4 teaspoons olive oil

2 teaspoons maple syrup

1 teaspoon ground cumin

chili powder to taste

hot sauce or chopped jalapenos to taste (optional)

Combine all ingredients and let sit at least several hours (overnight is best). Serve at room temperature.

Serves 10 to 12

epic fail-proof

Ok,  sometimes you just need some cookies around the house.  Something to dunk, something to nibble on, something to grab in-between on-the-go just-because.   Plus, baking them makes the kitchen smell wonderful.  This is my go-to recipe for anytime cookies because I always have these stock ingredients in the pantry, the recipe is easily halved, and it takes about 5 minutes to make except for the grueling wait for them to bake.  Some people love chocolate chip cookies, but I just find the chewy texture of oatmeal cookies very comforting.  These are not proper oatmeal raisin cookies because they lack any spices but they remind me of a big bowl of perfect oatmeal with golden brown sugar and dotted with butter.  I have no idea where this recipe came to me from, but you can not fail with this recipe – add in your most favorite mix-ins and trust me, they will come out perfect for your next cup of coffee.

Chewy Oatmeal Cookies

1 cup butter, softened

1 cup brown sugar

1/2 cup white sugar

2 eggs

2 teaspoons vanilla

1/2 teaspoon baking soda

1 and 1/4 cup flour

1 teaspoons salt

3 cups quick-cooking oats

2 cups your favorite mix-in  (like 1 cup m&ms and 1 cup your favorite chopped nuts, or 1 cup dark chocolate chunks and 1 cup dried cranberries.  basically, whatever floats your cookie-boat as long as it adds up to 2 cups total)

Preheat oven to 325 degrees.  Cream the butter and sugars.  Beat in the eggs and vanilla.  In a separate bowl, co,mbine the flour, baking soda, and salt.  Blend the dry ingredients and the wet ingredients.  Add the oats and your 2 cups of mix-ins.  Drop by the tablespoon onto ungreased cookie sheets (you can line them with parchment paper for easy removal).  Bake about 12-14 minutes until a light golden brown.  Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a rack (or your mouth).

Makes 4 dozen cookies

llapingachos

Ecuador.  My memories of the country are completely vicarious – and yet incredibly vivid.  My friend Linda spent her study abroad there in college, writing me breathlessly unfolding letters of her time in Quito.  Through her blossoming stories, I saw the bustling streets, shared a joke with the American ex-pats, and smoked a cigarette with the locals.  I would fall asleep in my messy dorm room dreaming of Ecuador with the sheaf of papers crumpled under my pillow.  This year, my false memories re-awakened as Wes visited Quito and the Galapagos.  And so I added to my collection of vignettes, stories of fresh-caught fish and instant coffee breakfasts.  With Ecuador in mind, I made some llapingachos for a taste of the country I’ve known but never seen.

Llapingachos – perfectly snackable potato cakes.  The crispy pancakes with a cheesy mashed potato middle go wonderfully well with the peanut sauce – made a bit different with tomatoes and onions.  I highly recommend trying them together, but they’d be just as satisfying with some fresh salsa instead.  You can also experiment with the cheese, I went with the recipe’s Münster but may try queso fresco which might be more authentic.  The annatto oil imparts a beautiful orange color, but I’m not sure how much it really changes the flavor.  A taste of Ecuador, for Linda.

Llapingachos with Peanut Sauce

Gourmet, September 2007,  Melissa Roberts and Maggie Ruggiero

1 and 1/2 pound Yukon Gold potatoes

1 garlic clove, finely chopped

1/3 cup plus 1/2 cup finely chopped scallions, divided

6 tablespoons annatto oil, divided ( simmer 1 tablespoon annatto/achiote seeds in 1/3 cup olive oil for 2 minutes then let stand for 10 minutes, strain oil)

1/2 teaspoon ground cumin

1 medium tomato, chopped

3/4 cup mild

1/2 cup crunchy peanut butter

6 ounces Münster cheese, coarsely grated (2 cups)

Peel potatoes and cut into 1 inch pieces.  Cover potatoes with cold water in a medium pot, then stir in 1 teaspoon salt and simmer until very tender, about 18 minutes.

While potatoes simmer, cook garlic and 1/3 cup scallions in 2 tablespoons annatto oil in a small saucepan over medium heat, stirring, until softened, about 2 minutes.  Stir in cumin and 1/4 teaspoon pepper and cook, stirring, 1 minute.  Add tomato and cook, stirring, 2 minutes.  Add milk and bring to a bare simmer, then remove from heat and stir in peanut butter until combined well.  Keep peanut sauce warm, covered, off heat.

Drain potatoes, then mash in a bowl.

Cook remaining 1/2 cup scallions with 1/4 teaspoon salt and 1/4 teaspoon pepper in 2 tablespoons annatto oil in a small saucepan over medium heat, stirring, until scallions are softened, then stir into potatoes along with cheese.  Form potato mixture into 8 balls and flatten each into a 3-inch patty.

Heat 1 tablespoon annatto oil in a 12-inch nonstick skillet over medium-high heat until hot, then fry cakes in 2 batches, turning over once, until crusty, about 6 minutes per batch.  Add remaining tablespoon annatto oil for second batch.

Gently reheat peanut sauce, thinning to a creamy consistency with a little water if necessary.  Season sauce with salt and serve with potato cakes.

Makes 8 three-inch llapingachos