Sunday, November 16, 2014
Tuesday, November 4, 2014
With the winter market hours at the Webb City Farmers Market in full swing, market manager Eileen Nichols asked me if I would be interested in demonstration some fall or winter recipes. I thought the pumpkin dip would be the perfect recipe. I will be at the market, this Saturday, November 8 from 9am to 12pm.
I also had the pleasure of joining Carol Parker on "Cooking With Carol", today, on Living Well on KSN16. Here is the segment:
This is a very basic recipe, and is great served alongside gingersnaps and graham crackers. Be sure to have the cream cheese softened, to facilitate a smoother, creamier consistency.
Makes approximately 4 Cups of dip.
Wednesday, October 29, 2014
Pecan Cheesecake Squares
1½ C all-purpose flour
¾ C firmly packed light brown sugar
½ C butter, softened
½ C finely chopped pecans
2 (8-ounce) packages cream cheese, softened
½ C sugar
½ C milk
2 tsp vanilla extract
Pecan Pie Layer:
¾ C firmly packed brown sugar
½ C light corn syrup
1/3 C butter, melted and cooled slightly
3 large eggs, lightly beaten
¼ tsp salt
½ tsp vanilla extract
1½ C pecans
1. Preheat oven to 350°F.
2. For the shortbread layer: In a medium bowl, combine flour and ¾ cup brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in ½ cup pecans. Press mixture evenly into bottom of a greased 9”x13" baking pan. Bake for 10 minutes; remove from oven, and cool slightly, about 10 minutes.
3. For the cheesecake layer: Place the cream cheese in the bowl of a stand mixer outfitted with a paddle attachment, and beat at medium speed until smooth. Beat in sugar. Add milk and 2 teaspoons vanilla, and beat until combined. Pour the cream cheese mixture over the cooled shortbread layer. Bake for 15 minutes; remove from oven and cool slightly, about 10 minutes.
4. For the pecan pie layer: In a medium bowl, combine the remaining ¾ cup brown sugar, corn syrup, and melted butter. Gently stir in the eggs, salt, and remaining ½ teaspoon vanilla extract. Stir in 1½ cups pecans. Pour pecan mixture over cooled cheesecake layer. Bake for 35-40 minutes, or until center is set and pecan pie layer is a rich brown color.
I prefer serving this dessert chilled, and cut into squares or triangles.
Saturday, October 25, 2014
Recently, during a charity dinner demonstration for the Joplin Area Catholic Schools, I prepared a Mediterranean spaghetti squash course. The garlic and onion add a mild sweetness, while the feta and Kalamata olives layer a subtle tartness and brine character to the dish. The tomatoes and basil add freshness and round out the recipe.
Sunday, September 14, 2014
With the current food movement in Joplin, focusing on eclectic food, from locally sourced products, there is a niche that had not been filled: breakfast and brunch. That void has been filled in a fantastic way!
|Some of The Bruncheonette's Daily Features, including a couple of my favorites: |
Truffle Benedict and Foie Gras Monte Cristo with Plum Compote.
With every new restaurant, there is a long story of how it came into being. Let's look back at Sean and Chastity's journey to opening The Bruncheonette.
Both Flanagans come from the area, Sean growing up in Columbus, Kansas and Joplin with Chastity growing up in Riverton, Kansas and Joplin. The summer after Sean graduated high school, he found himself working pantry in an upscale restaurant in Yellowstone. This was Sean's first real restaurant experience, and still holds fond memories for him.
Sean's first more permanent position was obtained through his best friend since 8th grade, Schuyler Winn. Schuyler's father owned the very unique Undercliff Bar & Grill in Tipton Ford, Missouri. Sean joined the kitchen crew as "Dish Dog", washing dishes by hand for hours on end bent over a three bin sink. Eventually Sean worked his way up to Kitchen Manager, but burdened with home ownership, needed more money, and quickly. He had to find a better paying job. While Sean worked at Undercliff, he had gained a couple of very vital things: a foundation of kitchen knowledge and experience, and he had worked with and met Chastity.
Chastity's restaurant tenure, in addition to The Undercliff, includes manager at Woody's Woodfired Pizza, and stints at Instant Karma, Eagle Drive In, and Mohaska Farmhouse.
Sean found his better job when he joined his parents Mike and Linda, known as the Flanagan Group Realtors, a couple of Joplin's strongest and most successful real estate professionals. Sean found that he was damn good at selling real estate, and continued making great money for five years.
After a trip to Yellowstone in 2006, Sean and Chastity decided to move there for a new experience before settling down and starting a family. They took off for Idaho with no jobs, and expected that Sean could easily find a real estate sales position. They ended up living near a tiny cafe in Victor, Idaho. In fact, the cafe was approximately half the size of The Bruncheonette. It was the first time Sean had tried Eggs Benedict. Enamored with the small cafe, Sean began hounding the chef for a job. Eventually, he was hired by Chef Matty Lake. Matty Lake spent most of his entire life in Hawaii and California, and was an incredible cook and human being. He possessed the type of personality that just made people gravitate to him. Sean and Matty became great friends.
When Chef Matty was offered a Sous Chef position at The Southfork Lodge resort owned by part of the Rockefeller family in Swan Valley, Idaho, he brought Sean along. It would prove to be his first extensive fine dining experience and first experience with true French technique in the kitchen. When Matty excelled to Chef, he promoted Sean up along with him to Sous Chef.
In August 2007, Sean and Chastity welcomed their first baby girl, Marley Kai, into the world, and headed back to Joplin in October with new recipes and a plethora of inspiration. That little cafe and the friendship and experience with Chef Matty would play an enormous role in Sean's career. Sean remained close friends with him, and even feature some of his dishes on The Bruncheonette menu, such as the B.A. Baracus, and Island Stylee. Sadly, Matty Lake passed away from a sudden heart attack this summer.
Upon the Flanagans' arrival back to the Four States area, Sean worked the 2007-2008 Holiday Season at Wilder's Steak House. Then, moved on to Crabby's Seafood Bar & Grill. In just six months, he worked from Sous Chef up to Chef. After two years at Crabby's, Sean began to burn out. Jason Miller, a fellow Crabby's/Chatters alum, hooked Sean up with a stint at Instant Karma.
Then, Sean accepted a position under Chef Anthony Warrior at Red Oak Steakhouse in Downstream Casino. Working as a Cook 2, Sean made a calculated move in order to gain more experience and knowledge. He had missed out on a lot of the French based technique that he missed out on, by not going through culinary school. He quit the position and basically in turn, demoted himself to a line cook, a position that many people try to work themselves up from. The Red Oak experience proved to be the hardest and most rewarding job he had worked.
With the demotion, Sean became flat broke, and after eight months, he contacted the Pawlus family and accepted the Chef position at Wilder's Steak House. Serving as Chef, Sean had all the freedom in the world and it was the best cooking job of his career.
With their second girl, Kiera Young, born in 2010, Sean found himself in the same predicament that every professional cook encounters: a family at home, but being wrapped up on nights and weekends in the restaurant. Missing out on dinners with the whole family, bedtime stories, and quality time with his girls, Sean started considering some visions he had for a while. He remembered walks home with his father, after experiencing that small cafe in Victor, where he would have conversations about a small place, with a small staff, serving inspired food. Sean even knew WHERE he wanted his dream cafe... where he got his childhood haircuts, Heath Brothers Barber Shop on North Main in Joplin.
Ever since moving back to the area, Sean and Chastity had been striving for their own place. Sean credits Chastity for her incredible patience over the six or seven years of pay cuts and long, late hours, allowing for all his moves, even if they were down instead of up, to gain the experience and knowledge base to someday make their dream come true.
And it did come true! October 23, 2013, Sean and Chastity with at the time, the only full time employee, their "rock", Schuyler Winn, opened The Bruncheonette at 424 North Main St, in the building that formerly housed Heath Brothers. There wasn't much of a leap of faith in opening The Bruncheonette, according to Sean. It pays about the same as the jobs he has held, but he is happy with that given the area and that it is "keeping the family fed and the bills paid."
Sean explained to me that it was more about getting away from nights than serving brunch. They had always planned on breakfast and lunch service, with perhaps benedicts on the weekends. But as Sean pointed out, he couldn't keep brunch off his mind.
"Somehow, a month or two before we opened, that damned eggs benedict kept coming up in conversation and ideas, and the brunch menu began to unfold."
Obviously, the inspiration behind The Bruncheonette came from the small cafe and Chef Matty Lane in Victor, Idaho. But where does Sean's inspiration come from?
During his time at Wilder's, Sean accumulated a great library of the best cookbooks, novels and other media that helps inspire his creativity. Some comes from learning and practicing technique.
"A lot of times, someone (Schuyler, Chastity, or me) will say something stupid, and I can't get it out of my head. So I just have to try it. Sometimes, it works! Peanut butter creme fraiche, for instance. We just have fun; I can't really explain where it comes from."
Today, the full time staff includes Sean & Chastity, Schuyler Winn, Karsten Nicholas, Jordan Jennings, with help from Brandi Prudlick.
I met Sean last year as a fellow judge at the tomato contest at the Webb City Farmers Market. He was still working as chef of Wilder's, but was working on getting The Bruncheonette ready for business. I kept in touch with Sean, as I am always interested in talking to local chefs that focus on locally sourced product and bring creativity to their menus. Once Sean and Chastity opened up, I was excited about the menu and the unique daily offerings.
I have never been disappointed in anything I have ordered. He brings in some ingredients that no one in Joplin is even trying to utilize, and then, uses them in unorthodox preparations to make a dish magical. I mean, Sean actually put a thick, rich slab of foie gras right onto a Monte Cristo. It was amazing how it melted right into the Gruyere and ham. Or the truffle benedict... using a gentle hand in adding enough of the prized truffle to the dish to make it discernible, but not overpower the dish.
Sean, Chastity and the entire staff are all extremely friendly and helpful. Every time I have been in, either Sean and/or Chastity will come around to see how everyone is enjoying their meals.
A couple of aspects might cause some to balk at only a quick glance: prices and size/busyness of the restaurant. As far as prices go, yes, they aren't dollar menu at McCorporate. But you also aren't getting crap food. The prices are actually extremely reasonable for the quality and portions of food you receive. When you eat at The Bruncheonette, you know that part of that money is going out to local farmers and food producers that Sean purchases from. And you know those ingredients are raised responsibly, sustainably, and with great care. There's a LOT of pride in those ingredients, and in the food Sean and Crew put out, especially given how incredibly generous and humble the Flanagans are.
As far as how busy The Bruncheonette can be... The place is small. The place is generally packed during prime brunch hours. You can't sit down, first; you must go to the counter to order before selecting a table. Do you know why? No matter how busy it has been, I have never had to stand and wait for a table after ordering my food; the system works, and it works well. Somehow, the Flanagans have figured out the art of keeping the seating process flowing well, and it is very successful for The Bruncheonette. So, if you see a trail of cars parked along Main Street, do not fear going inside and still getting seated.
I highly recommend that everyone give The Bruncheonette a try. I have no problem when I say I truly believe they are the hottest restaurant in Joplin, Missouri, right now!
Give them a try!
The Bruncheonette is open at 424 North Main Street, Wednesday through Friday from 6:30am - 2:00pm, Saturday from 9:00am - 2:00pm, and Sunday from 9:00am - 2:00pm, or as supplies and cooks wits last! In addition to the menu, they offer wrapped and ready-to-go burritos for anyone needing to grab breakfast quickly on their way to work. Their number is (417) 781-3447.
They have a Facebook page here. Click on over, and give them a Like. Whether on Facebook or when you go in to try them out, be sure to let them know you read about them on Frank About Food.
Saturday, August 23, 2014
Cherry Tomato Bacon Jam
1 lb bacon
1 yellow onion, chopped
2 cloves garlic, minced
1.5 lb cherry tomatoes
2 tsp smoked paprika
1/2 tsp red pepper flakes
1/4 C brown sugar
1 tsp salt
1 tsp ground mustard
1 Tblsp apple cider vinegar
1. Fry the bacon until crisp. Remove to paper towels to drain, reserving the bacon drippings in the pan. When cool, crumble the bacon.
2. Add 2-3 Tblsp of the bacon drippings to a heavy bottomed pan, such as an enameled Dutch oven. Heat the pan to medium, and cook the onion and garlic until onion is translucent,
about 6-8 minutes.
3. Add the crumbled bacon and remaining ingredients to the onion & garlic. Increase heat to
high, and bring to a gentle boil. Then, reduce heat to low, and simmer for 45 to 60 minutes,
stirring occasionally. Once thickened, remove from heat.
4. Serve warm or chilled. Use as any condiment or topping. I recommend toasting some crostini, smear with a spot of goat cheese, and top with the jam! The jam should last for
about week or two in the refrigerator, or 2-3 months in the freezer.
1. You can use any type of tomato for this recipe. I highly recommend nice, dark, ripe cherry or Roma tomatoes. You can also use a mixture of tomatoes.
2. You could caramelize the onions over medium low heat for approximately 30-45 minutes. If you go the caramelization route, you may omit most of the sugar from the recipe.
Sunday, August 3, 2014
Firstly, I will say that I do NOT "get" politics. I don't do well playing the politics game at work, with acquaintances, nor understanding the politics of society. Secondly, I don't ever discuss politics; I was taught early in life not to discuss politics or religion in most situations. Any political leanings I possess, I typically just keep to myself.
However, as a blogger, cook, and eater that appreciates locally produced food products, it would be remiss of me not to speak about the proposed "Right to Farm" Missouri Amendment 1, that Missouri citizens will be voting on, this Tuesday, August 5.
I honestly have not read much detail about this amendment. What I do know of it, involves opening doors for foreign and corporate interests in Missouri farms. Everything about this amendment is suspect; it does not seem to aid any small, independent family farmers.
Most importantly, how do I know that I should vote against this amendment?
The very people I trust to feed my family, the people that I go to at least once a week to purchase the food that I prepare, knowing it was raised without chemicals, without genetic modification, in a humane, environmentally responsible manner... the local farmers in my area... all agree that this amendment is wrong, and should be defeated. If I trust them with my family's well-being, why would I not listen to them?
If you read this blog regularly, I will assume you take a great interest in the food you consume. And I will assume you are concerned about where your food comes from, and how it is produced.
I will be voting NO on Tuesday, will you join me in protecting local, independent farming in Missouri?