Episode 346: Planet
Release Date: Apr. 6, 2020
Running Time: 100 min.
You hold the power of cosmic creation in your hands.
Here, in your very own little corner of the universe, there’s a planet waiting to take its final form. You have mountains to sculpt, oceans to pour, forests to tend - hoping each new ecosystem will attract more animals to fill your world.
After locking in the last land mass, you’ll step back to admire and compare your creations. The most lively planet will earn a special place among the stars.
Planet is a 3-D magnetic tile laying game that invites us to think big and think carefully every time the world turns. Tune in to learn why it earns our Spiel of Approval.
Complete Show Notes continue after the break.
Designer: Urtis Šulsinkas
Publisher: Blue Orange Games
Artist: Sabrina Miramon
2-4 players 20-30 min. ages 8+ MSRP $35
Time to teach/learn: 5 minutes
Since so many of us are sheltered and needing to find ways to plan meals and find fun in life, we offer up the following…
Listed below are some go-to recipes and game suggestions. Each one could be an evening’s entertainment for family or friends or whoever you happen to be sheltered with!
Download all the recipes and game recommendations here
Meal 1: Breakfast Casserole
Breakfast Casserole Recipe
8-12 oz of bread cut into cubes
enough to make a full layer in a 9" x 13" baking pan
1lb pork sausage, cooked and crumbled
you can use bacon or ham or a mixture of all three
1 1/2 cups of grated sharp cheddar cheese
I like Tillamook Extra Sharp
10 large eggs
2 cups milk
if at all possible, do not use nonfat milk
2 teaspoons dry mustard
Salt and Pepper to taste
How to Prepare
Butter a 9" by 13" baking pan
Place bread in the dish.
Top with the crumbled sausage and cheese.
Beat the eggs together with the milk.
Add mustard salt and pepper to egg mixture and stir.
Pour egg mixture over bread/sausage/cheese in the pan.
Cover and refrigerate overnight.
You can prepare the same day but the texture of the dish is better if you let it set up for at least 4-6 hours.
Preheat oven to 350 degrees. Bake until center of casserole is set and puffed up, usually 45-50 minutes. Cut into squares and serve!
Meal 2: Sheet Pan Potatoes
Sheet Pan Potatoes Recipe
Here’s an easy anytime meal, using shelf staples, and virtually no clean up.
1 can Ro-Tel
How To Prepare
Start with potatoes. Any kind will do, but I prefer the petite gold variety. Done right, they’ll yield a nice outside crunch with a creamy inside.
Cut the potatoes into uniform pieces. With petites, just one cut lengthwise is the perfect size. Place potatoes on a sheet pan and drizzle with olive oil. A dash of salt and pepper, and stir to coat. Arrange pieces flat side down.
(Note: Potatoes also love a pinch of red pepper flake, or Italian herbs).
Place sheet pan in oven at 425 Fahrenheit and cook for 20 minutes.
Meantime, open a can of Ro-tel and drain.
Then cut a couple of cooked sausages into rounds. (And, if you have any odd bits you should use up, now’s the time. Half an onion, or some bell pepper pieces? Sure!)
After 20 minutes, pull out the sheet pan. Flip the potatoes to their opposite side. Now, simply layer on the Ro-tel and sausage pieces on top of the potatoes. Slip back in the oven for 15-20 more minutes, and then serve.
Enjoy them as is, or garnish with shredded cheese, sour cream, or guacamole.
Meal 3: Pork tenderloin, asparagus & potatoes
Pork Tenderloin Recipe
1 or 2 pork tenderloins (1-1.5 lbs each)
They often come packed in twos. Making extra will provide great leftovers or the base for several other meals.
1 bunch asparagus
baking potatoes (1/2 or 1 per person)
Dry Rub Ingredients
2 cups brown sugar
4 tablespoons onion powder
4 tablespoons garlic powder
2 tablespoons oregano or thyme
1 tablespoon paprika or cayenne (for depth of flavor, not spice)
1 tablespoon salt
1 tablespoon pepper
2-3 tablespoons flour
How To Prepare
Combine all the dry rub ingredients in a large bowl, adding the flour last. Mix well, the flour will loosen the mixture and make it easier to apply. You can make a larger amount of the rub and reserve it for use in other meals.
Place pork in the bowl with the rub and shake the bowl back and forth until the pork is completely coated.
Prepare grill with a hot and cold side (coals on one side, none on the other or burners lit on one half and off on the other)
Place pork over direct heat searing both sides.
Then move pork to indirect heat side (cold side) and close grill
Cook until internal temp of pork comes to an internal temp of 145 degrees. Remove from grill and let rest for 5 minutes.
Total cook time is usually 25-30 minutes but can vary according to your grill, the thickness of the pork and the weather!
Preheat over to 350 degrees
Place pork and potatoes in a roasting pan or sheet pan
Cook for pork 25-30 minutes until internal temperature is 145 degrees.
Let rest for 5 minutes
Cut pork into 1 inch thick medalions and serve
Snap asparagus spears at the thicker ends wherever they transition from rigid to flexible. This eliminates the woody and fibrous parts of the spear.
Fill a larger saute pan with water. Dont overfill since we need room for the asparagus. Place pan on stove on high heat.
When water begins to boil, turn heat down to simmer and place asparagus in the pan. Allow asparagus to cook for 4-7 minutes depending on the thickness of the spears. Cook until fork tender.
Remove from water and serve
Cut baking potatoes in half. Sprinkle onion, garlic powder and salt and pepper over flat surface of potatoe. Brush with a small amount of olive oil or spray with cooking oil .
Preheat oven to 350 degrees.
Bake potatoes for 45-60 minutes.
Prep and cook time: 1 hour - 90 minutes
Leftover pork makes great sandwiches or can be cut up to make tacos or quesadillas.
Meal 4: Migas
How To Prepare
If 3 ingredients was too many, try this meal with only two. If you’re like me, you always have tortillas and eggs around. Now, try them together, in a simple poor person’s meal.
Take 4-6 tortillas, corn or flour, and cut them in half. Now cut those halves into little triangles or little strips. Think bite-sized pieces.
Now heat a frying pan and add oil. You’ll need enough to cover the bottom of the pan well. Add the tortilla pieces and fry them until they start to crisp.
When they have a nice snap, add in four scrambled eggs. Allow eggs to cook while mixing in with the tortilla pieces. (Remember: eggs love a medium heat).
Garnish with a nice salsa, or just just enjoy as is. Either way, you’ve just made a meal from “migas”; literally, crumbs.
Migas can also combine well with other flavors; a bit of ham or sausage(especially chorizo), cheese, or almost anything you like with your eggs.
Meal 5: Korean Beef Bowl
Korean Beef Bowl Recipe
1 lb lean ground beef
3 cups rice
1/4 cup soy sauce
2 tsp brown sugar
1 teaspon seasame oil
1/2 teaspoon red pepper flakes
1/4 cup onion, chopped
2 cloves of garlic
1 teaspoon fresh ginger, grated
Veggies: cucumbers, carrots, napa cabbage, red/ yellow peppers
Garnishes: sesame seeds, green onions
How To Prepare
Combine soy, with 2 tbsp water, brown sugar, sesame oil and red pepper in a small bowl. I often double this part to make extra sauce.
Brown ground beef in a large skillet over high heat. Add onion and garlic to pan once the beef is well under way and cook for 1 minute. Then add sauce to the pan, cover and let simmer for 10 minutes.
Cook rice in a rice cooker or on the stove. Rice cookers are a great kitchen investment.
Chop or shred veggies into small portions.
Assemble dish in a bowl, first the rice, then a layer of beef, then top with fresh chopped veggies of your choosing. Sprinkle sesame seeds and add Gochujang for a little sweet and spicy kick!
Meal 6: Carpaccio and Flammkuchen
400g beef fillet
90ml extra virgin olive oil
small handful pine kernels, for toasting
50g Parmesan, for shaving
dash of truffle oil, for drizzling (optional)
salt and black pepper
How To Prepare
Buy a small piece of the finest quality beef fillet you can afford. Cut the fillet into extremely thin slices - about 2mm.
Lay a piece of cling film on the work surface, place the sliced beef on top and place another layer of film over. Flatten the slices with the back of a knife.
Pour a small puddle of olive oil onto a large plate and place a layer of beef over it. Season with the salt and pepper and continue making layers with all the beef.
Cover the plate with cling film and leave to marinate for half an hour.
Meanwhile toast the pine nuts in a dry frying pan.
Transfer the beef onto individual plates. Cover with pine nuts, shavings of Parmesan and a dash of truffle oil if you have any.
Starter for the dough
¼ cup flour
¼ cup moderately hot water, about 110 degrees F (45 deg C)
1 tablespoon sugar
1 package yeast
Some recipes, like the one used by restaurants in Strasbourg, do not use yeast in the dough.
2 cups all-purpose flour
1 teaspoon salt
¼ cup beer (home brew)
6 tablespoons (¼ cup plus 2 tablespoons) milk
2 tablespoons oil
1 medium onion (3 ounces) (85 g), finely chopped
1 cup crème fraîche, commercial or home made (see note)
½ teaspoon salt
¼ teaspoon pepper
4 pinches nutmeg
3 ounces bacon, cut into matchsticks
How To Prepare
Mix the starter ingredients together in a small bowl, cover tightly, and set aside in a warm place for 30 minutes.
When the starter is light and bubbly, mix the beer and milk into the mixture.
Put the flour and salt into a food processor, then, with the motor running, add the yeast mixture through the feeding tube. Process the dough until it forms a ball. Add very small amounts of additional flour or milk if necessary.
Process the ball until it is smooth, elastic, and warm, about 45 seconds to 1 minute.
Butter a medium-sized bowl, roll the ball around in the butter, then cover and let rise in a warm place until doubled. Punch down and let rise a second time.
While the dough is rising, heat 1 tablespoon of the oil in a nonstick skillet. Add the onion and cook, stirring, over low heat for 5 minutes or until golden brown. Let cool.
Combine the crème fraîche, salt, pepper, and nutmeg. Add the cooled onion.
Heat the remaining oil in the skillet and fry the bacon until lightly browned, stirring constantly. Remove and drain through a strainer.
Preheat the oven to 450 degrees F (220 deg C) (or as hot as it will go) If using a pizza stone, preheat the oven for at least 30 minutes.
Lightly oil a 14 x 16 inch (35 x 40 cm) baking sheet. Roll the dough until slightly smaller than the baking sheet. Place it on the sheet. If using a pizza stone you may roll the dough onto a sheet of parchment paper.
Spread the onion mixture over the dough, leaving a very small raised rim all the way around, then dot with the bacon.
Bake for 4 to 20 minutes depending on oven temp. Tart should is lightly browned & bubbling. Burned/blackened edges are traditional. Serve very hot.
NOTE: To make crème fraîche, combine 1 cup heavy cream with 2 tablespoons buttermilk, stir, cover with plastic wrap, and leave at room temperature for 12 to 24 hours, or until it has become very thick. Refrigerate, and it will become even thicker.
Meal 7: Stoofvlees met frieten
(Stewed Meat with Fries)
Stewed Meat with Fries Recipe
Stewed meat (ingredients)
1 kg of diced beef (cubes of +/- 3 cm or 1”) (Don’t use a nice steak but use a piece with a lot of collagen like a shoulder)
You can also use a 50/50 mixture of beef and pork
2 large white onions
50 cl of dark beer
3 branches of thyme
2 bay leaves
1 slice of dark bread
2 tablespoons of ball park mustard
1 table spoon of butter
Pepper and salt
1 kg of potatoes (the type you would use for mashed potatoes. Make sure you use the large potatoes so you have some nice long fries) Natural oil suited for heating to at least 180°C (356°F)
How To Prepare
Peel and dice the onions. Glaze the onions with half of the butter in a large casserole.
Take a sticky pan, heat the rest of the butter and bake the meat. Make sure not to overfill the pan since you want to bake the meat and get that maillard reaction going. Overfilling the pan or not letting it heat up will make it that you are cooking the meat. This is to be avoided.
When the meat is done (it should be brown but the inside can still be raw), put it in the casserole. Add salt and pepper while baking. Continue doing this until all the meat is baked.
With the pan still hot, pour the beer in. This will loosen all the residue (deglazing). When the beer is boiling, you can pour it in the casserole as well. Make sure the beer is boiling. If the beer is cold and touches the hot meat, it will become chewy and there is little to nothing you can do to save the dish.
Put the mustard on one side of the slice of bread.
Add the herbs and top of with the slice of bread (mustard side down).
Put the lid on the casserole and let it simmer for 90 to 180 mins (depending on the meat).
You can also put the casserole in the oven at 110° (if the casserole is heat-resistant of course)
Peel the potatoes and cut them in fries. A perfect fry is ½” inch (or 13 mm) on each side. Do not rinse them since this will get rid of the starch which will play an important role in forming the crust.
Heat the oil to 140°C (284°F) and bake them the first time. Do not try to brown them. It’s too early for that. Just make sure they are well done.
Let them come back to room temperature on some paper towels. Heat the oil further to 180°C (356°F).
Now bake the fries until they are nice and crisp. Add a pinch of salt.
Serve with a spoon of fresh mayonnaise for the ultimate experience
Apropos of Nothing
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