Thursday, January 17, 2013
Wednesday, December 12, 2012
Wednesday, October 24, 2012
Sunday, May 13, 2012
Friday, April 13, 2012
Okay, so this is not a post about food. Although I endeavor to have most of my posts food centric, on occasion I go off the rails. Join me or not.
Tuesday, February 28, 2012
- ¼ stick of butter
- 1 cup of Panko (coarse Japanese bread crumbs) or 1 ½ cups coarse fresh bread crumbs (from 3 slices firm white sandwich bread)
- ¾ cup coarsely grated extra-sharp Cheddar
- ¼ cup fresh grated Parmesan
- ½ stick unsalted butter
- 3 tablespoons all-purpose flour
- 2 ½ cups whole milk
- ½ pound coarsely grated extra-sharp Cheddar (3 cups)
- ¼ cup fresh grated Parmesan¾ pound elbow macaroni
Thursday, February 16, 2012
Sunday, December 4, 2011
We eventually arrived at our destination somewhere around 2:00 in the morning and found a note waiting for us.
- 3-4 tablespoons of unsalted butter
- 2 large onions, chopped
- 2 cups of chopped celery (include celery leaves)
- 2 cups of chopped carrots
- 10-14 whole garlic cloves
- 3 pounds of smoked ham hocks
- 3 teaspoons dried French thyme
- 3 cups green split peas
- 16 cups of water
- Salt and Pepper
- ½ cup of chopped fresh parsley.
Thursday, December 1, 2011
3 bone-in short ribs and 3 boneless short ribs (about 6 pounds)
1 large sweet onion, cut into ½ inch pieces
2 ribs celery, cut into ½ inch pieces
3 peeled carrots, cut into ½ inch pieces
10-12 garlic cloves
1 ½ cups (12 ounces) tomato paste
2-3 cups of hearty red wine (I tend to use a ratio of 3 parts red wine, 1 part port)
2-3 cups of water
1 bunch of thyme tied with kitchen string
2 bay leaves
Preheat the oven to 375 degrees
While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the ribs are all very brown, remove them all from the pan. Leave a small amount of oil in the pan and add the pureed vegetables. Season with salt and brown them until they darken and from a crust on the bottom of the pan; approximately 5-7 minutes. (Onions often hold a good amount of water and this water may hinder the browning. If this is the case, add a teaspoon of sugar during the browning to aid in caramelizing the vegetables.) To assist in the browning, scrape the crust and redistribute to insure even browning. Add the tomato paste to the vegetables and brown paste mixture for 4-5 minutes. Add the wine/port and scrape the bottom of the pan to deglaze all the bits. Lower the heat to avoid burning the mixture and reduce it by half.
Return the short ribs to the pan and add 2 cups of water or more until the ribs are just covered. Add the thyme and bay leaves. Cover with a lid or tightly secured foil and place in the oven for 3 hours. Check the ribs during the cooking time to ensure that the ribs remain under liquid; add water if necessary. Turn the ribs over halfway through the 3 hours. During the last 30 minutes, remove the lid to release moisture, thicken the braising liquid and encourage additional browning.
Remove the pan from the oven and taste the braising liquid. If necessary, adjust the flavor by adding additional salt and/or sugar to balance out any acidity that may occur when tomatoes are included in a recipe.
I prefer to serve my short ribs over a basic soft polenta. They would also pair well with mashed potatoes or buttered egg noodles.
Sunday, November 27, 2011
Thursday, November 17, 2011
Preheat oven to 375⁰
v One prepared pastry using Elise’s recipe
v 1/3 cup of Nutella Spread plus additional for drizzling
v Almond Extract
v ¼ cup of high quality bittersweet chocolate chunks
v ¼ cup of chopped toasted hazelnuts or almonds
Use an inverted sheet pan and cover with parchment paper.
Roll out to a 12 inch diameter, about 1/8 inch thick on a lightly floured surface leaving a 1 ½-2 inch border. Place dough on parchment paper
Spread the 1/3 cup of Nutella and toss the chocolate chunks and hazelnuts/almonds over.
In a bowl, mix 3 TB of the additional Nutella and 2-3 TB of milk until you have a syrup consistency. Add 1-2 drops of the almond extract.
Drizzle over the Nutella, chocolate and nuts and then fold over the border slightly over the filling to create a crust.
Bake for 20 minutes or until the crust is golden brown.
Tuesday, November 15, 2011
Cut the top off of the bell and remove the stem and seeds. Chop any parts of the bell pepper cut to remove the top and stem. Boil the peppers completely immersed in salted water for 3-4 minutes to soften. Remove and set them upside down to drain and cool.
Place tomatoes, rice, parsley and oregano in a large bowl.
Heat 3 TB of the olive oil and cooked the onions and chopped bell peppers over medium heat, stirring often until they soften, 5-6 minutes. Add garlic and continue to cook for 1-2 minutes. Add to the bowl with the tomato mixture and then add beef and parmesan. Season with salt and pepper. Mix with hands to ensure that everything is evenly dispersed.
Place peppers in a baking dish and fill with stuffing. Add 1/2 cup of water to baking dish and bake for 50-60 minutes until you reach an internal temperature of 155-160 F.
Prior to serving, I like to brush the top with a very fruity olive oil and finish with a fresh grate of parmesan. However, this step is optional.