LAKESIDE FOODIES

Lakeside Foodies Celebrate Plant POWER In Northwest Indiana SOCO KITCHEN PRESENTS

LAKESIDE FOODIES MAGAZINE

GARY, IN FOODIES GUIDE

Stop Searing Meat A fresh, flavorful way to stew without browning

#NWILiving

Char Your Veg SoCo Kitchen Chefs investigate play rough with veggies

PREMIERE ISSUE * FALL 2018

Perfect Pie Crust A proven method to make easy roll, no shrink crust

Nonstick Update New old method makes carbon steel pans naturally slick

Lakeside Foodies Magazine

Letter From The Editor 4 Cover Recipe 5 Plant Power 7 Stop Searing Meat 13 Char Your Veg 15 Perfect Pie Crust 17 Nonstick Update 20 Gary Foodie Guide 21 ______________________________ PUBLISHER/EDITOR IN CHIEF Desiree’ Draine soconwi@gmail.com CONTRIBUTING WRITERS Chef Ann Murray Chef Jack Harris PHOTOGRAPHS Soco Kitchen Staff ADVERTISING & SUBMISSIONS SoCo Kitchen NWI 1330 Cass Street Gary, IN 46403 317.455.6887 Lakeside Foodies is a seasonal publication

by SoCo Kitchen NWI. All rights reserved.

Production without permission is prohibited. All photographs & articles submitted become usable by SoCo Kitchen NWI. Foodie Guide photos are property of buisness and customers and are shared by the Fair Usage Act.

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With Autumn arriving I figure it is time to up my produce game since side dishes will soon be a holiday priority. Usually salads and party like produce platters keep everyone set with the raw foods they need. I am ready to get gourmet and make produce feel like a star like pairing smoky bacon and garlic with fresh brussel sprouts and parmesan. I figure you pair some fragrant, flavorful dishes paired with fresh plates then meat can be easily reduced or even eliminated from a meal.

Join the Lakeside Foodies as we explore PLANT POWER! Many taste buds will tingle as we check out, not just the science behind, but the ultimate flavors in produce from sweet pineapples to bitter kale.

Desiree�

Desiree’ Draine soconwi@gmail.com

This season we are checking out TASTY by BuzzFeed on Youtube ;-)

Cover Recipe

Roasted Eggplant Sabich Sandwiches Recipe by Rick Martinez for bon appe’tit April 2017

Photo by Alex Lau, Styling by Sean Dooley

Sabich, a popular Israeli street food, is a pita-busting combination of a bunch of great appetizers. To serve these to a group, you can set out the assorted fillings on individual plates and platters and let guests build their own.

INGREDIENTS 2 tablespoons za’atar 3 garlic cloves, finely grated, divided ½ cup plus 2 tablespoons olive oil, divided 1 large or 2 medium Italian eggplants (about 20 ounces), cut into ¾-inch-thick rounds Kosher salt ½ cup parsley leaves with tender stems ½ cup plus 2 tablespoons chopped chives, divided ½ cup tahini 2 Persian cucumbers, quartered, cut into ½-inch pieces 1 pint cherry tomatoes, halved ¼ cup chopped mint 2 tablespoons fresh lemon juice 1 cup prepared hummus 3 tablespoons (or more) harissa ½ teaspoon ground cumin Toasted pita, thinly shredded cabbage, quartered hard- or soft-boiled eggs, and Israeli pickles (for serving)

RECIPE PREPARATION

Place a rack in center of oven; preheat to 450°. Whisk za’atar, 2 garlic cloves, and ½ cup oil in a small bowl. Spoon over both sides of eggplant rounds (about 1 tsp. per side) and rub into flesh.

It will absorb, so use all of the za’atar oil! Generously season with salt. Roast eggplant on a wire rack set inside a rimmed baking sheet until tender and beginning to brown in spots, 35–45 minutes.

Meanwhile, pulse parsley and ½ cup chives in a food processor until finely chopped. Add tahini and pulse until smooth. With the motor running, slowly drizzle in ½ cup water and continue to pulse until sauce is the consistency of a thin yogurt; season with salt.

Toss cucumbers, tomatoes, mint, lemon juice, and remaining garlic clove, 2 Tbsp. oil, and 2 Tbsp. chives in a medium bowl; season Israeli salad with salt.

Mix hummus, harissa, and cumin in a small bowl (if you like it spicy, add more harissa).

Generously spread tahini sauce and hummus mixture inside pita. Place a few rounds of eggplant (or one if using a large eggplant) inside. Stuff pita with Israeli salad, cabbage, eggs, and pickles.

Lakeside Foodies Celebrate Plant POWER In Northwest Indiana Imagine a mobile cooking class complete with swag bags and take home food kits in places like City Life Center and Arthouse Kitchen. I am out to show kids how amazing healthy food can be with PLANT POWER by letting them taste various produce in their natural state, learn how they grow and the many delicious ways to cook them. I am passionate about getting people away from convenience foods and back into the kitchen preparing good food at home. My thought is if we educate our children about food while seeing eating in a new way. I want to introduce the practice of intuitive eating, which is making food choices without guilt or ethical dilemma, honoring hunger, respecting fullness and just enjoying the pleasure of eating.

The current project is building a food oasis at home. Th first lessons will be leveling up meals with plant power. Nothing strict, just ideas like making a sinmple meal of tacos a banquet by adding guacamole, salsas and fresh toppings.

The foodie revolution has begun!

-DD

Smokey Chicken Salad Avacado Boats

In Stores Now! Buy from your favorite stores and visit online

Deep Flavor, No Browning Required

By Chef Ann Murray The reason for browning is clear. When you cook meat at high heat, the proteins and carbohydrates interact, in a process called the Maillard reaction, to produce literally hundreds of new, distinct flavor compounds. When you add liquid to the pot, these delicious compounds flavor the dish. Though most cooks may not know the science, they know the result: a dish with rich, deep flavor.

At the same time, cooks also know there will be hot grease and at least 15 minutes of hassle. Sometimes you’re just not up for it, even for the taste.

Recently I began to wonder whether it would really be that bad to just skip this step. Aren’t there other ways to add deep flavor? Surely in the great world of cuisines there are other options. I have eaten tagines — stews cooked in the pot of the same name — that I did not recall having any browning. Or did they? In Morocco, lamb is ever so lightly browned or not at all at the beginning of the braise. “ This method is described as ‘starting the tagine cold.’ The flavor is magical.”

The technique involves heating the lamb gently along with spices and aromatics, allowing the flavors to fully penetrate the meat. At that point it is covered and cooked until tender. Matter of fact, all around the Mediterranean it is tradition to bring pots of stew-like dishes to a communal oven to be slowly cooked with no initial browning. So far, so good. But, resisting browning was not easy. I kept thinking that I had forgotten something; every time I caught sight of the meat on the counter, I would reach out to drop it into the pan. But I stayed the course and was rewarded with a delicious dinner with a feeling of having done virtually no work. - AM

Slow Cooker Beef Stew Prep: 20 m Cook: 12 h 2 pounds beef stew meat, cut into 1-inch pieces 1/4 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 clove garlic, minced 1 bay leaf 1 teaspoon paprika 1 teaspoon Worcestershire sauce 1 onion, chopped 1 1/2 cups beef broth 3 potatoes, diced 4 carrots, sliced 1 stalk celery, chopped 1. Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.

2. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Recipe by: BUCHKO at allrecipes.com

Get the most amazing flavour from your vegetables with this easy char-grilling technique. Video by Countdown on Youtube: https://www.youtube.com/watch?v=zz72l-oQF0g

RECIPE COURTESY OF INA GARTEN

Perfect Pie Crust Show: Barefoot Contessa | Episode: Baking Basic s

Yield: 2 (10-inch) crusts Level: Easy 12 tablespoons (1 1/2 sticks) very cold unsalted butter 3 cups all-purpose flour 1 teaspoon kosher salt 1 tablespoon sugar 1/3 cup very cold vegetable shortening 6 to 8 tablespoons (about 1/2 cup) ice water Directions: Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes. Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

Copyright 2002, Barefoot Contessa Family Style, All Rights Reserved

Easy tips for the perfect short, flaky pie crust every time. Video by Food Network at: https://www.youtube.com/watch?v=iTUhNnsOdH4 No food processor: Add the dry ingredients to a large bowl and whisk to combine. Add the cold butter and shortening pieces to the dry ingredients.

Using your chilled hands, toss the chilled fat with the flour so they’re coated. Using a large fork or a pastry cutter, cut the fat into the flour. To do this, press the bottom of the fork, or pastry cutter into the mixture until it resembles coarse cornmeal. There should be large chunks remaining in the mixture. Add ice water and mix with a rubber spatula. Sprinkle in additional ice water 1 tablespoon at a time, mixing after each addition.

Once the dough forms large clumps and holds together when you squeeze it in your hands, stop adding water.

Seasoning A Carbon-Steel Pan

By SoCo Kitchen Chefs Usually a carbon-steel pan requires seasoning just as a cast-iron pan does. The process bonds oil to the surface to provide protection against rust while making the pan virtually nonstick.

Flaxseed oil is best, but any vegetable oil will do such as canola or grapeseed. Flaxseed oil is considered to be the food-grade counterpart to weatherproof linseed oil. Many use it to condition wood surfaces against the elements.

Initial Seasoning First you’ll need to remove the coating that protects the metal from rusting in transit. Use vigorous scrubbing with a bristle brush and very hot water and dish soap. Dry the pan and put it on low heat to finish drying. Add 1/3 cup oil, 2/3 cup salt, and peels from two potatoes (the peels help pull any remaining wax or grease from the pan surface). Cook over medium heat, moving the peels around the pan and up the sides to the rim for 8 to 10 minutes. Don't panic, the pan will turn brown. Discard the contents, allow pan to cool, and wipe with paper towels. You are ready to cook. If you there is sticking, repeat once more, This method should work on any carbon-steel skillet.

Routine Maintenance Avoid soap or abrasive scrubbers. Rinse with water, scrubbing gently with soft-bristled brush or sponge if necessary. Dry skillet thoroughly over warm burner or in oven. Maybe even apply very thin coating of oil to surface to prevent rusting in storage.

LAKESIDE FOODIES MAGAZINE Gary, IN Foodie Guide 2018

A directory of restaurants in Gary, Indiana that bring simplicity, luxury and creativity to life near the lakeshore.

Miller Beach Cafe 903 N Shelby St Gary, Indiana (219) 938-9890 Monday To Thursday 11am - 10pm Friday 11am - 11 pm Saturday 9am - 11pm Sunday 9am - 10 pm (veggie burger, garden salad)

Flamingo Pizza Of Miller 8341 Locust Ave Gary, Indiana (219) 938-0323 Monday To Sunday 11am - 3am (baked calzone)

House Of Herb’s Catering Sunday Dinners 12pm - 5pm (219 )281-2742 facebook.com/bbqhouseofherbs (bbq rib dinner w/ 3 sides)

Captain's House 6004 Miller Avenue Gary, Indiana (219) 239-2639 Sunday & Monday 8am - 4pm Wed, Thur, Sat 8am - 7pm Friday 8am - 9pm Closed Tuesday (lobster roll)

Vibrations Juice Bar 430 S Lake St, Gary, Indiana (219) 427-1175 Tuesday To Friday 9am - 6pm Saturday 9am - 4pm Closed On Sunday & Monday ( black bean burger Vibrations style)

Miller Bakery Cafe 555 S. Lake Street Gary, Indiana (219) 427-1446 Tuesday To Thursday 11am - 9pm Friday 11am - 10pm Saturday 4pm - 10 pm Sunday 11am - 8pm (australian rack of lamb)

California Crab Shack 444 S Lake St Gary, Indiana (866) 433-0691 Tuesday To Saturday 5pm - 10:30pm Sunday 4pm - 10:30pm Closed On Monday (deep fried garlic pepper lobster)

Cultivated Culture Cafe 615 S Lake St, Gary, Indiana (219) 702-4045 Monday To Sunday 8am - 4pm Closed On Tuesdays (roasted veggie wrap, chicken club, spring salad, cobb salad)

18th Street Brewery Gary, Indiana 5725 Miller Ave Gary, Indiana (219) 939-8802 Tuesday To Thursday 2pm - 10pm Friday to Saturday 12pm - 11pm Sunday 12pm to 6pm Closed Monday (burger of the month)

Tequila and Tacos 642 S Lake Street Gary, Indiana (219) 939-7136 Monday To Thursday 11am - 10pm Friday 11am - 11pm Saturday 12pm - 11pm Sunday 12pm - 8pm Closed On Wednesday (tacos, cilantro-lime rice and black beans)

WING WAH Chinese Restaurant 7868 Melton Rd Gary, Indiana (219) 938-8026 Monday to Thursday 11am - 9:30 pm Friday to Saturday 11am - 10pm Sunday 11:15am - 8:30pm (mongolian beef, beef & broccoli)

Fortune House Buffet 6021 Melton Rd Gary, Indiana (219) 938-2828 Monday 10:30am - 10pm Tuesday to Saturday 11:30am - 10pm Sunday 11:00am - 9:30pm (mongolian beef, orange chicken, fried rice)

Arman's 5875 Melton Rd Gary, Indiana (219) 938-3334 Monday To Friday 10am - 7pm Saturday 11am - 6pm Closed Sunday (patty melt)

New York Plate 5808 Melton Rd Gary, Indiana (219) 938-8800 Monday To Saturday 10am - 7pm Sunday 11am - 8pm (chicken pita)

Sharks Fish & Chicken 4929 E Dunes Hwy, Gary, Indiana (219) 939-8700 Monday To Saturday 10am - 1am Sunday 11am - Midnight (boneless fried fish platter)

S&G Waffle Shack 1231 Broadway Gary, Indiana (219) 939-7358 Monday To Friday 7am - 7pm Saturday 9am - 9pm Closed Sunday (t-bone & lobster tail)

Kings Wings & Things 800 East 21st Ave Gary, Indiana (219) 276-0554 (Text Orders) Monday to Saturday 11am - 9pm Sunday 1pm - 8pm (turkey meatloaf dinner)

Foody’s 621 W. 25th Street Gary, Indiana (219) 999-9866 Tuesday to Thursday 11am - 8pm Friday to Saturday 11am - 9pm Closed Sunday & Monday (shrimp stir fry)

CityView Restaurant 1201 W 25th Ave Gary, Indiana (219) 951-0811 Monday to Saturday 11am - 10pm Sunday 1pm - 8pm (stuffed shrimp burger)

Toeko’s Grill 1241 Grant St Gary, Indiana Monday to Saturday 11am - 9pm Sunday 11am - 5pm (ribeye dinner)

R&R Sports Bar And Grill 500 E 5th Ave Gary, Indiana (219) 427-1047 Monday to Thursday 11am -10pm Friday to Saturday 11am - 12am Sunday 12pm - 10pm (chicken & waffles)

Thank you for your time.

Remember to try something new this season.

Eat Well My Friends!

See you next issue ;-)

Jo n u r a Lak e F di O Fac

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Cur t P ec : g A Fo d O i t Ho