First job in the Food Industry

 It all started 6 years ago when I walked into one freezer full of meat and saw other delicacies at Clancey's Meat & Fish Market. I instantly fell in love with butchering and this business, and the owner recognized that. As we walked out she said,"Piet, when you are 14 you can have your first internship here". From that moment on I was counting down the days.
 May 9, 2015:
Today was my first day of training at Clancey's. I am really excited but also at the same time didn't know what to expect. I knew that today was only a training day but I also knew that  I had to make a good first expression. As I started working I learned new things left and right. I was in the back in a corner washing dishes which is a typical first job at a store like this. I learned how to stay organized and how that would help me make my job a lot easier. As the day went on I got more and more comfortable with what I was doing, my surroundings, and working with the staff. I am so lucky that the staff is so so nice and was willing to answer any question that I had. As the day ended I realized that working in the food industry is actually really interesting and complicated . I really look forward to learning more about food and the this industry as I start my working career at Clancey's.

Mother's Day 2014

This year for Mother's Day my dad, brother, and I made my mom a very delicious meal to celebrate her. A sausage and onion frittata accompanied by fresh fruit, croissants, and sautéed broccolini. This was a very special meal for a very special person.

I want to wish all of the moms a very special Mother's Day!!!

Back to Blogging

     Spring is here which indicates that school will be ending soon and the time to cook, garden, and blog will greatly expand. This school year has been very busy. I apologize to all of my followers that have been wondering why I haven't been posting at all. I really want to start blogging again. It is so fun.
     This spring I hope to post a lot about gardening and how to grow healthy plants that you can enjoy. Gardening is a skill that you cannot learn over night. I want to give you my knowledge on how to start seedlings or how to properly take a sprouted plant and put it in the ground.
       I also want to post more food recipes that are perfect for spring picnics or family meals. I want the majority of these recipes to be ones that you can use garden vegetables in so you don't have to run to the food store and buy an over priced container of herbs when you can harvest your own herbs. I think that not enough people have small vegetable gardens. People don't realize how much healthier and cleaner it is to grow most of the food you eat. It can be very challenging to grow vegetables in Minnesota. We don't have a very long growing season. I hope to give you strategies and ideas that will help you improve your vegetable garden or to motivate you to start growing one.

Fathers Day 2013

The Delicious Fritata 

   Of Course today is a very very special day to celebrate our Dads. For our celebration of our Father, we made a Bacon Frittata. A Frittata is an egg dish that can be made with meat or it can be a vegatarian dish. You can also add a variety of different herbs to the Frittata to produce some very wonderful bites. On the side of the Frittata we had a fruit plate consisting of red grapes and strawberries. Also on the side we had a plate of different kinds of pastries from Lucia's bakery in Uptown, Minneapolis. This meal was really good. To cap it off my dad, brother, and I had a glass of orange juice. 
     The recipe for the Frittata is further on in this post. We made a couple of modifications to the recipe. One was that we did not incorporate the potatoes and second was we used Gouda cheese in place Provolone. One thing that I love to do for my Dad, to show him how much I love him, is to cook a special meal for him. 

                     Bacon and Potato Frittata

yield: Makes 4 servings

active time: 35 minutes

total time: 35 minutes

8 large eggs

• 2 tablespoons chopped fresh basil, parsley, or tarragon
• 3 tablespoons grated parmesan
• Salt and freshly ground black pepper
• 6 slices bacon, chopped
• 1 pound potatoes, peeled and cut into 1/2-inch pieces
• 2 tablespoons olive oil, divided
• 1 small onion, or more to taste, chopped
• 2 garlic cloves, or more to taste, chopped
• 2 to 3 cups spinach or arugula, coarsely chopped
• 1/2 cup chopped roasted peppers, or to taste
• 3 ounces sliced Provolone (5 to 6 slices), optional

• Special equipment: 10-inch heavy ovenproof skillet, preferably nonstick or cast-iron; heat-proof rubber spatula

print a shopping list for this recipe

preparation

Preheat broiler.

Whisk together eggs, basil, parmesan, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.

Cook bacon in a 10-inch heavy skillet over medium heat, stirring, until crisp. Transfer bacon with a slotted spoon to a large bowl then pour off all but 2 tablespoons fat.

Add potatoes and 1/4 teaspoon each of salt and pepper to skillet, and sauté over medium-high heat until golden, about 3 minutes. Cover skillet and continue to cook over medium-low heat, stirring a few times, until potatoes are just tender, about 3 minutes more. Transfer the potatoes with a slotted spoon to bowl containing the bacon.

Add 1 tablespoon oil to skillet and sauté onion and garlic over medium-high heat until pale golden, about 4 minutes, then add spinach and sauté until just wilted.

Gently add the potatoes and bacon, the roasted peppers, and remaining tablespoon oil into onion mixture, spreading it evenly.

Pour egg mixture evenly over vegetables and cook over medium-high heat, lifting up cooked egg around edges with a heat-proof rubber spatula to let uncooked egg flow underneath, 2 to 3 minutes. Reduce heat to medium and cook, covered, until it appears mostly set, with a moist top and center, 3 to 5 minutes more.

Remove lid. If using Provolone, broil frittata 5 to 7 inches from heat until set, but not browned, 1 to 2 minutes, then top with an even layer of cheese and continue to broil until browned and bubbling, 1 to 3 minutes (watch carefully).

If skipping the cheese, broil frittata until the top is lightly browned, 1 to 3 minutes (making sure it doesn't burn).

If using a nonstick skillet, slide the frittata onto a serving plate. If using a cast-iron skillet, cut and serve wedges directly from the skillet.

Spring 2013

           I am so sorry that I haven't been posting  on my blog that much lately. School just ended and I have been trying to get into the summer life mood. During school I was really busy which prevented me from posting on my blog. Thank you for your patience and still wanting to follow my blog. I really appreciate it.
          The State of Minnesota has had a very wet spring. Almost every day we have had at least a small sprinkle of rain or a slight shower. The ground in Minnesota is very wet. Many people and farmers have been effected by this very wet spring. Our CSA farmer has his season delayed about 5 weeks because the ground is so wet. All of the rain has been flooding his land. Most of the vegetables he his growing today are in the green house or in a plant tunnel. The rain has helped our own family's prairie garden start to grow and get full. The good thing is that last year at this time we were in a very severe drought. Tons of rain is better than being in a severe drought for half of the summer. With the drought almost all 10,000 lakes that are in Minnesota were reaching record low water levels. The rain has helped replenish those lakes to where they are as full as can be.
          This summer I am hoping to post more frequently on my blog. I want to post more about the meals our family makes and good healthy summer recipes that you can try. I want to post more grilling recipes - focusing on a variety of meat options. I have become a really good griller. A lot of times people will ask me "What is your favorite meat to grill"? I like to grill a variety of meat. I like to use a different rub or marinade depending on what type of meat I am grilling

. I have even considered entering different grilling contests. If I  do you will definitely see a post on my blog about the contest and my experience.
           

First time Grilling a meal 2013

Recently we had some friends over for dinner on a brisk spring night. We had the idea that maybe since spring had just come we could take our grill out of it's hibernation spot (the garage) and fire it up for the first time in 2013.

We went to our good old friends at Clancey's Meat and Fish market to help us pick something out for this very exciting night. In the end we came home with 3 very beautiful  looking Ribeye's. My dad treated these cuts of steak with a Rosemary, Olive Oil, and Garlic rub. This rub is the one that you can use on any type of meat that you want to grill. The rub brings out an incredible flavor in the meat.

With the meal my mom made this wonderful Parmesan Bread Pudding. It was full of wonderful tastes that combined great with the Ribeye Steak. With the Parmesan Bread Pudding we served  a Caprese Salad which made it feel like Spring outside even though it was 35 degrees and overcast. A Caprese Salad if you don't already know (I would be very surprised if you don't know) is Tomato, Basil, Mozzarella, Salt and Pepper to Taste, and a drizzle of Balsamic and Olive Oil . Further on in the post you will see the recipe for the Parmesan Bread Pudding and the Caprese Salad.

It was nice to finally take the grill out again. Here in Minnesota the word Spring and what we think of it has not hit us yet. We have half an inch of snow on the ground. When we were grilling all we had were brown gardens and black snow surrounding us. People living here in Minnesota are not the only ones that feel the pain. Up north near Lake Superior they get the treat of April Gales and snow blizzards. A Gale is a marine term for a vicious storm.

I am really getting excited to be posting more on my blog. It has been really hard for me to keep up with posting this year  since I have started my first year of Junior High. Once school ends I am hoping to post something every week since I will have the time during the summer.

The Caprese Salad

The Bread Pudding

yield: Makes 4 to 6 servings

active time: 15 minutes

total time: 1 hour

Parmesan Bread Pudding with Broccoli Rabe and Pancetta
1 tablespoon olive oil
2 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
1 medium bunch broccoli rabe (rapini), trimmed, cut into 1/2" pieces
2 teaspoons kosher salt plus more
1/2 teaspoon freshly ground black pepper plus more
6 large eggs
1 1/2 cups whole milk
1/2 pound country-style white bread, cut into 1" pieces (about 8 cups)
1/2 cup plus 2 tablespoons finely grated Parmesan
6 thin slices pancetta (Italian bacon)

Preheat oven to 350°F. Heat oil in a large skillet over medium heat. Add garlic and red pepper flakes. Stir until garlic is softened, about 30 seconds. Add broccoli rabe; season with salt and pepper. Cook, tossing, until wilted, about 2 minutes; let cool slightly.

Meanwhile, whisk eggs, milk, 2 teaspoons salt, and 1/2 teaspoon pepper in a large bowl to blend. Add broccoli rabe mixture, bread, and 1/2 cup Parmesan; toss to combine. Transfer to a 1 1/2-quart baking dish. Top with pancetta and remaining 2 tablespoons Parmesan.

Bake pudding until puffed, browned in spots, and set in the center, 45-55 minutes.
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Stacked Caprese Salad

• Serves 4
• Prep time: 10 minutes

• 2 large balls fresh mozzarella
• Salt and pepper
• 2 large tomatoes, such as red brandywine
• 12 leaves fresh basil
• Olive oil, for drizzling

1. Evenly cut each tomato and mozzarella ball into six thick slices. Lightly salt one slice of mozzarella, and stack a tomato slice on top. Lightly salt it, then stack a basil leaf on top of that. Continue stacking until you have used 3 slices each of mozzarella and tomato and 3 basil leaves. Drizzle with a little olive oil and season with salt and pepper. Repeat with the remaining ingredients to make four stacks.

New plants for 2012

The starting process of growing the herbs

Another picture of the herbs

Take a look at this!!!

On April 29 I decided to plant some herbs that I will possibly use for to cook with once they get big enough. The plants that I planted are Oregano, Sweet Basil, Thyme, and Genovese Basil. The system I am using is really nice because it has the technology that will always keep the coconut chore damp so I will not have to water these herbs every day the reason why is that there is this black mat that you put underneath the cells that keeps the coconut chore damp. One nice thing that came with this seed starting system is  a Germination sheet that goes on top of the cells. It is one of the main pieces of the system that keep the coconut chore damp. Instead of buying soil, this year when I used this seed starting system all I had to do was pour some warm water into each cell that had a little pellet of coconut chore. The chore expanded after a minute and a half. When the expanded coconut chore filled the cell I planted  seeds into this the coconut chore. It took eight days for me to get the first sprouts for the season. I was pretty amazed that it only took  eight short days. There will be more pictures of the first sprouts of these herbs on the front page of Piet's Fabulous Food.

Luscious Lemon Squares

The wonderful Lemon Squares

My mom made these wonderful Lemon Squares which are really easy to make. You can make this really good dessert in a very short period of time. First you bake the crust for 10 minutes. When the crust is done cooking you should have the batter ready so you can pour that yummy mixture on top of the crust. Then you put the pan in the oven, to bake for less than 15 minutes. You can put the finishing touch on the lemon squares by sprinkling a little confection sugar on top. You can serve this dessert right out of the oven after it cools down or chill it in the fridge. Either way this easy quick dessert is one you must have one day.

Luscious Lemon Squares

Slightly adapted from “The Nashville Cookbook”

Crust:
• 1 CUP ALL-PURPOSE FLOUR
• 1/4 CUP CONFECTIONERS’ SUGAR
• 1/2 CUP UNSALTED BUTTER, SOFTENED

Filling:
• 2 EGGS, LIGHTLY BEATEN
• 1 CUP GRANULATED SUGAR
• 2 TABLESPOONS ALL-PURPOSE FLOUR
• 2 TABLESPOONS FRESH LEMON JUICE
• 1 TEASPOON LEMON ZEST

1. Heat oven to 350 degrees F.
2. To Make the Crust: In a small bowl, whisk together the flour and sugar. Add butter, and work into the flour mixture with your fingers or a pastry blender until it forms a dough. Press the dough into the bottom of an ungreased 9-inch square pan. Bake for 10 minutes.
3. To Make the Filling: In a medium bowl, whisk together the eggs, sugar, flour, lemon juice, and lemon zest. Pour over the warm crust.
4. Bake until the filling is set but not browned, 15 to 20 minutes.
5. Place the pan on a wire rack to cool. Dust with confectioners’ sugar, and serve immediately. Or, wrap them in plastic wrap, and chill in the refrigerator before serving.

A Picture of the Lasagna

For Easter, my Mom made this wonderful Lasagna that was filled with flavors. The dish reminded me of summer nights when we can make these Lasagna's with really good organic vegetables. I think this dish was a perfect choice for us to make on Easter 2012 because it was a very sunny day with almost no clouds in the sky which made this dish make me feel like it was summer time. There are so many different things that add a really good flavor to this dish for example the Puttanesca sauce with a Pesto oil along with all of these wonderful vegetables. We found this recipe from a another person's blog and we found out that that the recipes this lady posts are actually pretty good. In another post I am going to post about these really good lemon bars that are from this same food blog.

Grilled Vegetable Lasagna with Puttanesca Sauce and Pesto Oil

Adapted from Emeril Lagasse

• 1 1/4 POUNDS LASAGNA NOODLES, PREPARED ACCORDING TO PACKAGE DIRECTIONS
• 2 POUNDS RICOTTA
• 1 TEASPOON SALT
• 8 OUNCES MOZZARELLA, COARSELY GRATED
• PUTTANESCA SAUCE (RECIPE FOLLOWS)
• GRILLED VEGETABLES (RECIPE FOLLOWS)
• PESTO OIL (RECIPE FOLLOWS)

1. Preheat oven to 350 degrees F.
2. In a medium bowl, mix the ricotta cheese with salt and 1/2 cup of Pesto Oil.
3. Lightly grease a 9 x 13-inch baking dish, then spoon 1/2 cup of Puttanesca Sauce onto the bottom of the dish.
4. Cover with a layer of lasagna noodles.
5. Top the lasagna with a layer of ricotta, then a layer of grilled vegetables, a layer of mozzarella, and a layer of Puttanesca Sauce.
6. Repeat layering the lasagna, ricotta, vegetables, mozzarella and sauce in this manner until all ingredients have been used, ending with mozzarella on top.
7. Bake until the lasagna is bubbling and golden brown, about 1 hour and 15 minutes. Allow to rest 10 minutes before serving, drizzled with the remaining Pesto Oil.

Puttanesca Sauce

Salt

1/4 cup olive oil

1 cup finely chopped onion

6 cloves garlic, minced

2 (28-ounce) cans Roma plum tomatoes, broken into pieces, with juice (recommended: San Marzano)

1 cup tightly packed, pitted, chopped Kalamata olives

2 tablespoons tomato paste

2 tablespoons drained capers

1/2 teaspoon dried basil

1/2 teaspoon red pepper flakes

1. In a large pot, heat the olive oil over medium-high heat.
2. Add the onion and saute until soft and lightly caramelized, about 6 minutes.
3. Add the garlic and cook an additional 2 minutes.
4. Add the tomatoes and the remaining ingredients and simmer until the sauce is thickened and slightly reduced, about 40 minutes. Adjust seasoning to taste, cover and set aside.

Pesto Oil

1/2 teaspoon cracked black pepper

2 cloves garlic, minced

2 cups loosely packed basil leaves

1 cup extra virgin olive oil

1 teaspoon salt

In the bowl of a food processor or blender place the garlic and basil and process on high while adding the olive oil in a steady stream. Continue to process until well blended, season with salt to taste and set aside until ready to assemble lasagna.

Grilled Vegetables

• 4 MEDIUM ZUCCHINI, CUT LENGTHWISE INTO 1/4-INCH SLICES
• 4 RED OR YELLOW BELL PEPPERS, ROASTED, SEEDED AND PEELED
• 2 MEDIUM EGGPLANTS (ABOUT 1 1/2 POUNDS), CUT INTO 1/4-INCH ROUNDS
• 2 LARGE YELLOW ONIONS, CUT INTO 1/4-INCH ROUNDS
• 1/4 CUP EXTRA VIRGIN OLIVE OIL
• PINCH OF SALT

1. Light the grill or preheat the broiler.
2. In a large shallow bowl, toss the vegetables with oil and salt. If using the broiler, arrange the vegetables in a single layer on 2 lightly greased or non-stick baking sheets. Grill or broil in batches, turning the vegetables once, until they are tender, lightly browned, and have released most of their moisture, about 5 to 6 minutes per side.