2 c whole milk
1 c heavy cream
1 pound dulce de leche
1/8 tsp vanilla
Bring milk and cream to a boil. Remove from heat and whisk in dulce de leche. Whisk in vanilla and transfer to a metal bowl. Quick-chill by putting bowl in a larger bowl of ice and water and stirring occassionally until cold, 15-20 minutes.
Freeze mixture in an ice cream maker until almost firm.
Tuesday, July 19, 2011
Pretzel Bread
2 3/4 c bread flour
1 envelope quick-rising yeast
1 tsp salt
1 tsp sugar
1 c plus 2 Tbsp hot water
cornmeal
8 c water
1/4 c baking soda
2 Tbsp sugar
1 egg white, beaten
Coarse Salt
Combine bread flour, yeast, salt, and one tsp sugar into a food processor and blend. With the water running, gradually pour the hot water in, until the dough is formed. Grease a medium bowl then add dough to the bowl. Cover in plastic wrap and a towel. Let dough rise for about 30 minutes.
Line a baking sheet with parchment paper. Add cornmeal. Punch down dough and knead on a lightly floured surface until smooth. Divide into 8 pieces. Form each piece into a ball, and place on the prepared surface, flattening slightly. Cut an X into the top of each dough ball. Cover with towll and let dough rise for about 20 minutes.
Preheat oven to 375 degrees. Grease another baking sheety and sprinkle with cornmeal. Bring 8 c of water to a boil. Add baking soda and 2 Tbsp sugar. Add rolls and cook 30 seconds on each side. Once all rolls have cooked in the water, brush them with egg white glaze. Sprinkle rolls generously with salt and bake until brown, about 25 minutes.
1 envelope quick-rising yeast
1 tsp salt
1 tsp sugar
1 c plus 2 Tbsp hot water
cornmeal
8 c water
1/4 c baking soda
2 Tbsp sugar
1 egg white, beaten
Coarse Salt
Combine bread flour, yeast, salt, and one tsp sugar into a food processor and blend. With the water running, gradually pour the hot water in, until the dough is formed. Grease a medium bowl then add dough to the bowl. Cover in plastic wrap and a towel. Let dough rise for about 30 minutes.
Line a baking sheet with parchment paper. Add cornmeal. Punch down dough and knead on a lightly floured surface until smooth. Divide into 8 pieces. Form each piece into a ball, and place on the prepared surface, flattening slightly. Cut an X into the top of each dough ball. Cover with towll and let dough rise for about 20 minutes.
Preheat oven to 375 degrees. Grease another baking sheety and sprinkle with cornmeal. Bring 8 c of water to a boil. Add baking soda and 2 Tbsp sugar. Add rolls and cook 30 seconds on each side. Once all rolls have cooked in the water, brush them with egg white glaze. Sprinkle rolls generously with salt and bake until brown, about 25 minutes.
Boeuf Borguignon
This....is a long one. Good luck.
6 oz chunk of bacon, unsliced (salted pork)
3 lbs lean stewing beef, cubed
1 carrot, sliced
1 onion, sliced
1 tsp salt
1/4 tsp pepper
2 Tbsp flour
3 c. Chianti wine
2 c. beef broth
1 Tbsp tomato paste
2 cloves garlic, sashed
1/2 tsp thyme
1 bay leaf, crumbled
Remove rind from bacon and cut bacon into small pieces. Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water. Drain and dry. Preheat oven to 450 degrees. Sautee the bacon in 1 Tbsp olive oil over medium heat for 3 minutes to brown lightly. Remove from oil. Reheat oil.
Dry the beef with a paper towl and sautee in hot oil. Remove from oil.
Add chopped onion and carrot to the same pot and sautee. Return the beef and bacon to the pot and sprinkle in the flour. Put the pot, uncovered, into the oven for 4 minutes. Stir meat and cook for 4 additional minutes. Turn oven down to 325 degrees.
Stir in wine and beef broth. Add the tomato paste, garlic, herbs, and bacon rind. Bring to simmer on to p of the stove. Then cover the cassderole and set in the lower third of preheated oven. Cook for 2 1/2 to 3 1/2 hours. The meat is done when a fork pierces it easily.
While the beef is cooking prepare the onions and mushrooms. Set them aside until needed.
When the meat is tender, pur the contents of the casserole into a sieve set over a saucepan. Wash out the casserole pan and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.
Skim the fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce. Serve with rice, potatoes, or buttered noodles.
6 oz chunk of bacon, unsliced (salted pork)
3 lbs lean stewing beef, cubed
1 carrot, sliced
1 onion, sliced
1 tsp salt
1/4 tsp pepper
2 Tbsp flour
3 c. Chianti wine
2 c. beef broth
1 Tbsp tomato paste
2 cloves garlic, sashed
1/2 tsp thyme
1 bay leaf, crumbled
Remove rind from bacon and cut bacon into small pieces. Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water. Drain and dry. Preheat oven to 450 degrees. Sautee the bacon in 1 Tbsp olive oil over medium heat for 3 minutes to brown lightly. Remove from oil. Reheat oil.
Dry the beef with a paper towl and sautee in hot oil. Remove from oil.
Add chopped onion and carrot to the same pot and sautee. Return the beef and bacon to the pot and sprinkle in the flour. Put the pot, uncovered, into the oven for 4 minutes. Stir meat and cook for 4 additional minutes. Turn oven down to 325 degrees.
Stir in wine and beef broth. Add the tomato paste, garlic, herbs, and bacon rind. Bring to simmer on to p of the stove. Then cover the cassderole and set in the lower third of preheated oven. Cook for 2 1/2 to 3 1/2 hours. The meat is done when a fork pierces it easily.
While the beef is cooking prepare the onions and mushrooms. Set them aside until needed.
When the meat is tender, pur the contents of the casserole into a sieve set over a saucepan. Wash out the casserole pan and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.
Skim the fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce. Serve with rice, potatoes, or buttered noodles.
Wednesday, April 7, 2010
Crockpot Beef Base Recipe
1 5lb roast (or whatever cut you prefer/have on hand)
1 qt. beef broth
1 carrot, diced
2 bay leaves
1 onion, diced
3 cloves garlic, minced
1/2 tsp. allspice
1 tsp cornstarch
salt and pepper
1 Tbsp. water
Liberally coat beef with salt and pepper on all sides, then brown in a frying pan. In the crockpot, mix together cornstarch and water to make a slurry. Add onions, carrots and garlic and stir. Place browned beef on top of the vegetables. Add seasonings and beef broth. The meat should be mostly covered by the broth. If not, add more broth. Stir and cook for 8 hours on low.
1 qt. beef broth
1 carrot, diced
2 bay leaves
1 onion, diced
3 cloves garlic, minced
1/2 tsp. allspice
1 tsp cornstarch
salt and pepper
1 Tbsp. water
Liberally coat beef with salt and pepper on all sides, then brown in a frying pan. In the crockpot, mix together cornstarch and water to make a slurry. Add onions, carrots and garlic and stir. Place browned beef on top of the vegetables. Add seasonings and beef broth. The meat should be mostly covered by the broth. If not, add more broth. Stir and cook for 8 hours on low.
Crockpot Chicken Base Recipe
4 chicken thighs, bone-in and skinless
1 16 oz. can of diced tomatoes with Italian seasonings
2 cloves garlic, minced
1 onion, diced
1 tsp. oregano
1 tsp. basil
salt and pepper to taste
place the chicken thighs into the crockpot. In a bowl, combine seasonings with tomatoes (including the juices from the can). Add onion and garlic to the crockpot, and top with tomato mixture. Make sure that the chicken is at least halfway covered in the tomato mixture. If it is not, add a bit of water or chicken stock. Cook on low for 8 hours. Chicken should fall off the bone when finished.
1 16 oz. can of diced tomatoes with Italian seasonings
2 cloves garlic, minced
1 onion, diced
1 tsp. oregano
1 tsp. basil
salt and pepper to taste
place the chicken thighs into the crockpot. In a bowl, combine seasonings with tomatoes (including the juices from the can). Add onion and garlic to the crockpot, and top with tomato mixture. Make sure that the chicken is at least halfway covered in the tomato mixture. If it is not, add a bit of water or chicken stock. Cook on low for 8 hours. Chicken should fall off the bone when finished.
Cake Syrup
Combine 1/4 c. sugar with 1/4 c. water and heat on medium low in a saucepan until dissolved. Use to flavor cakes.
Mocha Frosting
Combine 1 batch Chocolate Frosting with 1 batch Buttercream Frosting in a stand mixer. Add 1 tsp. vanilla and a few tsp. of coffee (I prepare a cup of instant coffee for this) to taste. BEST FROSTING EVER!!!
Friday, September 25, 2009
Lobster Ravioli
1 cooked lobster tail, meat only
2 shallots, minced
1 clove garlic, minced
egg roll wrappers
1 tsp olive oil
1 can of corn, creamed style
2 Tbsp. half and half
Chopped fresh chives
Over medium heat, sautee shallots and garlic in olive oil for 5 minutes. Pull half of the mixture out and put into a large bowl. Add chopped lobster meat and mix together. This is the ravioli stuffing.
Assemble ravioli wetting the edges of the egg roll wrappers to help seal the edges. Cook the ravioli in a large pot of boiling water.
Meanwhile, blend half the can of creamed corn with the half and half until smooth. Put the milk into the pan with the remaining shallot mixture. Allow the mixture to cook together. When the ravioli is finished cooking, add it to the sauce and turn off the heat.
Sprinkle in the chives just before serving.
2 shallots, minced
1 clove garlic, minced
egg roll wrappers
1 tsp olive oil
1 can of corn, creamed style
2 Tbsp. half and half
Chopped fresh chives
Over medium heat, sautee shallots and garlic in olive oil for 5 minutes. Pull half of the mixture out and put into a large bowl. Add chopped lobster meat and mix together. This is the ravioli stuffing.
Assemble ravioli wetting the edges of the egg roll wrappers to help seal the edges. Cook the ravioli in a large pot of boiling water.
Meanwhile, blend half the can of creamed corn with the half and half until smooth. Put the milk into the pan with the remaining shallot mixture. Allow the mixture to cook together. When the ravioli is finished cooking, add it to the sauce and turn off the heat.
Sprinkle in the chives just before serving.
Cheese Toasts
1 loaf of French Bread, sliced into rounds
Stick of unsalted butter, softened
Chppped fresh herbs (I used thyme and parsley)
Shredded cheese (I used an Italian blend of Mozzerella/PecorinoRomano/ Parmesan)
Preheat the Broiler
Mix the butter with the herbs. Arrange the bread rounds on a baking sheet. Spread 1 tsp. butter on the top of each round and cover with cheese. Bake for 5 minutes or until golden.
Stick of unsalted butter, softened
Chppped fresh herbs (I used thyme and parsley)
Shredded cheese (I used an Italian blend of Mozzerella/PecorinoRomano/ Parmesan)
Preheat the Broiler
Mix the butter with the herbs. Arrange the bread rounds on a baking sheet. Spread 1 tsp. butter on the top of each round and cover with cheese. Bake for 5 minutes or until golden.
Friday, March 6, 2009
Chocolate Frosting
1 1/2 c. semisweet chocolate chips
4 Tbs. unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
2 1/2 c. confectioners' sugar
2 tsp. vanilla extract
1/4 tsp. salt
2 Tbs. heavy cream
Melt chocolate chips in a bowl over simmering water until smooth, about 4 minutes. Remove bowl and let chocolate begin to cool.
Using the electric mixer, beat the butter and cream cheese on medium-low speed until the mixture is smooth and no lumps remain. Add the confectioners' sugar, vanilla and salt, and beat on low speed until smooth and fluffy.
Add the chocolate and cream and beat on low until well blended.
4 Tbs. unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
2 1/2 c. confectioners' sugar
2 tsp. vanilla extract
1/4 tsp. salt
2 Tbs. heavy cream
Melt chocolate chips in a bowl over simmering water until smooth, about 4 minutes. Remove bowl and let chocolate begin to cool.
Using the electric mixer, beat the butter and cream cheese on medium-low speed until the mixture is smooth and no lumps remain. Add the confectioners' sugar, vanilla and salt, and beat on low speed until smooth and fluffy.
Add the chocolate and cream and beat on low until well blended.
Buttercream Frosting
Ingredients:
4 egg yolks
1/3 cup sugar
12 Tbs. unsalted butter, at room temperature
1/2 tsp. vanilla
Directions:
In the top pan of a double boiler or a heatproof bowl placed over but not touching simmering water, combine the egg yolks, sugar. Whisk until very thick and pale, about 4 minutes. Remove the pan or bowl from over the water and let cool to room temperature.
In a bowl, combine the butter and vanilla. Using an electric mixer set on medium-high speed, beat until very soft and fluffy, about 5 minutes. Gradually beat in the cooled egg yolk mixture. Let the mixture stand at room temperature, stirring occasionally, until spreadable, about 20 minutes.
Use the frosting immediately, or cover and refrigerate overnight or freeze for up to 1 month. Before using, let stand at room temperature until softened, then beat with an electric mixer set on high speed until smooth and fluffy. Makes about 1 1/2 cups.
4 egg yolks
1/3 cup sugar
12 Tbs. unsalted butter, at room temperature
1/2 tsp. vanilla
Directions:
In the top pan of a double boiler or a heatproof bowl placed over but not touching simmering water, combine the egg yolks, sugar. Whisk until very thick and pale, about 4 minutes. Remove the pan or bowl from over the water and let cool to room temperature.
In a bowl, combine the butter and vanilla. Using an electric mixer set on medium-high speed, beat until very soft and fluffy, about 5 minutes. Gradually beat in the cooled egg yolk mixture. Let the mixture stand at room temperature, stirring occasionally, until spreadable, about 20 minutes.
Use the frosting immediately, or cover and refrigerate overnight or freeze for up to 1 month. Before using, let stand at room temperature until softened, then beat with an electric mixer set on high speed until smooth and fluffy. Makes about 1 1/2 cups.
Wednesday, December 31, 2008
Chocolate Mousse
Chocolate Mousse
10 ounces semisweet chocolate
1 1/2 ounces butter
5 egg whites
5 egg yolks
8 ounces heavy cream, whipped
1 ounce water
2 ounces sugar
Prepare a double boiler. First, melt the chocolate and butter over the water. Set aside. In a separate bowl, combine egg yolks, 1 ounce sugar, and 1 ounce of water. Whisk together over the hot water for 5 minutes. Remove from the heat and continue whisking until cool. In another bowl, combine the egg whites with the remaining sugar. Whisk over hot water for 5 minutes, until the egg whites are fluffy. Remove from head and continue whisking until cool. Fold the egg whites into the yolk mixture. Then, fold in the butter chocolate mixture. Finally, fold in the whipped cream. Put into fridge to cool for at least 15 minutes.The mousse will fluff up a bit after cooling. At that point, pipe it into the prepared chocolate cups.
10 ounces semisweet chocolate
1 1/2 ounces butter
5 egg whites
5 egg yolks
8 ounces heavy cream, whipped
1 ounce water
2 ounces sugar
Prepare a double boiler. First, melt the chocolate and butter over the water. Set aside. In a separate bowl, combine egg yolks, 1 ounce sugar, and 1 ounce of water. Whisk together over the hot water for 5 minutes. Remove from the heat and continue whisking until cool. In another bowl, combine the egg whites with the remaining sugar. Whisk over hot water for 5 minutes, until the egg whites are fluffy. Remove from head and continue whisking until cool. Fold the egg whites into the yolk mixture. Then, fold in the butter chocolate mixture. Finally, fold in the whipped cream. Put into fridge to cool for at least 15 minutes.The mousse will fluff up a bit after cooling. At that point, pipe it into the prepared chocolate cups.
Elephant Ears
Elephant Ears
1 box of puff pastry (or you can be good and make your own)
1/2 c. cinnamon
3/4 c. granulated sugar
Preheat oven to 375 degrees. Roll out thawed pastry dough. Mix cinnamon and sugar together and spread over dough. Roll one side of the dough towards the middle, then roll the other side to meet the first. Cut into 1" slices, then dip one side of each pastry into the cinnamon sugar. Place pastries cinnamon sugar side up onto a cookie sheet lined with a silicone sheet or parchment paper. Bake for 15-20 minutes, or until golden. Allow pastries to cool on a rack.
Makes 20 regular sized pastries.
Adapted from Martha Stewart's Baking Handbook
1 box of puff pastry (or you can be good and make your own)
1/2 c. cinnamon
3/4 c. granulated sugar
Preheat oven to 375 degrees. Roll out thawed pastry dough. Mix cinnamon and sugar together and spread over dough. Roll one side of the dough towards the middle, then roll the other side to meet the first. Cut into 1" slices, then dip one side of each pastry into the cinnamon sugar. Place pastries cinnamon sugar side up onto a cookie sheet lined with a silicone sheet or parchment paper. Bake for 15-20 minutes, or until golden. Allow pastries to cool on a rack.
Makes 20 regular sized pastries.
Adapted from Martha Stewart's Baking Handbook
Fudge Brownies
Ingredients:
1/2 cup unsalted butter
8oz bittersweet chocolate
1 1/2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour
pinch of salt
1/4 c. Chocolate syrup/fudge sauce
1 candy bar, coarsely chopped
Preheat the oven to 350. Butter/pam an 8-inch square baking pan or heatproof glass dish.
Place butter and chocolate in a large heatproof bowl set over (but not touching) simmering water; stir frequently until chocolate and butter are melted, about 7 minutes. Remove bowl from heat; let cool to room temperature about 10-15 minutes.
Stir sugar into cooled chocolate mixture until combined. Whisk in eggs one at a time, whisking until smooth after each addition. Whisk in vanilla. Gently fold in flour, chocolate sauce, and salt.
Pour batter into prepared pan, and smooth top with an offset spatula. Sprinkle candy bar bits evenly over the brownies. Bake until a cake tester inserted in the center comes out with only a few moist crumbs attached, 40 to 45 minutes. Transfer pan to a wire rack to cool completely.
Adapted from Martha Stewart's Baking Handbook
1/2 cup unsalted butter
8oz bittersweet chocolate
1 1/2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour
pinch of salt
1/4 c. Chocolate syrup/fudge sauce
1 candy bar, coarsely chopped
Preheat the oven to 350. Butter/pam an 8-inch square baking pan or heatproof glass dish.
Place butter and chocolate in a large heatproof bowl set over (but not touching) simmering water; stir frequently until chocolate and butter are melted, about 7 minutes. Remove bowl from heat; let cool to room temperature about 10-15 minutes.
Stir sugar into cooled chocolate mixture until combined. Whisk in eggs one at a time, whisking until smooth after each addition. Whisk in vanilla. Gently fold in flour, chocolate sauce, and salt.
Pour batter into prepared pan, and smooth top with an offset spatula. Sprinkle candy bar bits evenly over the brownies. Bake until a cake tester inserted in the center comes out with only a few moist crumbs attached, 40 to 45 minutes. Transfer pan to a wire rack to cool completely.
Adapted from Martha Stewart's Baking Handbook
Mini Cheesecakes
Mini Cheesecakes
1/2 cup graham cracker crumbs
2 Tbs. unsalted butter, melted
2 Tbs. plus 1/3 cup granulated sugar
12 oz. cream cheese, at room temperature
2 eggs
1/4 cup heavy cream
1/2 tsp. vanilla extract
Preheat an oven to 325°F. Lightly butter the wells of a mini cheesecake pan or a mini-muffin tin.
In a bowl, combine the graham cracker crumbs, butter and the 2 Tbs. granulated sugar and stir until blended. Divide the mixture among the prepared wells. Using the bottom of a shot glass or other small glass, press the mixture evenly into the bottom of the wells. Bake the crusts for 10 minutes. Transfer the pan to a wire rack and let cool.
Reduce the oven temperature to 275°F.
In the bowl of an electric mixer fitted with the flat beater, combine the cream cheese and the 1/3 cup granulated sugar and beat on low speed until smooth, scraping down the sides of the bowl often. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Add the cream and vanilla. Beat until blended. Pour the filling into the crusts, dividing it evenly among the wells.
Bake until the filling is set, 15 to 20 minutes. Transfer the pan to the wire rack and let cool to room temperature. Cover the pan with plastic wrap and refrigerate for at least 2 hours.
William-Sonoma Kitchens
1/2 cup graham cracker crumbs
2 Tbs. unsalted butter, melted
2 Tbs. plus 1/3 cup granulated sugar
12 oz. cream cheese, at room temperature
2 eggs
1/4 cup heavy cream
1/2 tsp. vanilla extract
Preheat an oven to 325°F. Lightly butter the wells of a mini cheesecake pan or a mini-muffin tin.
In a bowl, combine the graham cracker crumbs, butter and the 2 Tbs. granulated sugar and stir until blended. Divide the mixture among the prepared wells. Using the bottom of a shot glass or other small glass, press the mixture evenly into the bottom of the wells. Bake the crusts for 10 minutes. Transfer the pan to a wire rack and let cool.
Reduce the oven temperature to 275°F.
In the bowl of an electric mixer fitted with the flat beater, combine the cream cheese and the 1/3 cup granulated sugar and beat on low speed until smooth, scraping down the sides of the bowl often. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Add the cream and vanilla. Beat until blended. Pour the filling into the crusts, dividing it evenly among the wells.
Bake until the filling is set, 15 to 20 minutes. Transfer the pan to the wire rack and let cool to room temperature. Cover the pan with plastic wrap and refrigerate for at least 2 hours.
William-Sonoma Kitchens
Kidney Bean Soup
1/2 lb bacon, diced
1 large shallot, minced
3 cloves garlic, minced
1 c. carrots, chopped
1 c. celery, chopped
1 Tbsp. olive oil
1/2 c. green peppers, diced
1 can kidney beans, rinsed
1 c. orzo
1 1/2 quarts beef broth
1 tsp. dried oregano
salt and pepper to taste
Cook bacon in a large pot until crunchy. Add olive oil, garlic, shallot, carrots, celery and peppers. Cook until the vegetables are tender, about 7 minutes. Add beef broth and deglaze the pan. Add beans, orzo, and spices. Bring soup to a boil, then turn down the heat to simmer. Cook until the orzo is done, about 8-10 minutes.
Enjoy!
Makes 6 servings
1 large shallot, minced
3 cloves garlic, minced
1 c. carrots, chopped
1 c. celery, chopped
1 Tbsp. olive oil
1/2 c. green peppers, diced
1 can kidney beans, rinsed
1 c. orzo
1 1/2 quarts beef broth
1 tsp. dried oregano
salt and pepper to taste
Cook bacon in a large pot until crunchy. Add olive oil, garlic, shallot, carrots, celery and peppers. Cook until the vegetables are tender, about 7 minutes. Add beef broth and deglaze the pan. Add beans, orzo, and spices. Bring soup to a boil, then turn down the heat to simmer. Cook until the orzo is done, about 8-10 minutes.
Enjoy!
Makes 6 servings
Tuesday, September 9, 2008
Fettucini Alfredo
Fettucini Alfredo from L'Originale Alfredo di Roma
1 lb. fettucini (I used Linguine,as I didn't have fettuccine at home)
1 c. Pulgra butter, unsalted
1/2 c. grated Parmigianno Regianno Cheese
Prepare pasta according to directions. Melt butter in a saucepan over low heat. Once butter is melted, stir in the grated cheese. Allow the mixture to cook over low heat for 5-7 minutes, or until pasta is done. Drain pasta and place into the sauce. Mix well and serve. Garnish with freshly cracked pepper.
Serves 4
1 lb. fettucini (I used Linguine,as I didn't have fettuccine at home)
1 c. Pulgra butter, unsalted
1/2 c. grated Parmigianno Regianno Cheese
Prepare pasta according to directions. Melt butter in a saucepan over low heat. Once butter is melted, stir in the grated cheese. Allow the mixture to cook over low heat for 5-7 minutes, or until pasta is done. Drain pasta and place into the sauce. Mix well and serve. Garnish with freshly cracked pepper.
Serves 4
Tuesday, July 29, 2008
Beef Stew with Orzo
1 lb. beef (I've used top round, shoulder, chuck; whatever you have)
2 cloves garlic, minced
1c. diced carrots
1c. diced celery
1c. diced onion
4c. chicken broth
1 Tbsp. olive oil
1 tsp. Worshistire sauce
a few sprigs of fresh Rosemary
1 tsp. allspice
salt
pepper
1 c. orzo or rice, cooked according to package instructions.
Cover meat with Worshistire sauce. Set aside.
In a dutch oven or other large pot, heat olive oil on medium heat. Sautee garlic for 2 minutes, then add the onions, carrots, and celery. Allow vegetables to cook until softened, about 7 minutes. Add beef to pot and brown on all sides. Once beef is browned, add the chicken broth, allspice, rosemary, and salt and pepper to taste.
Allow the mixture to simmer until beef is fork tender. For 1 lb meat, this usually takes about 90 minutes. Serve with broth over orzo or rice.
2 cloves garlic, minced
1c. diced carrots
1c. diced celery
1c. diced onion
4c. chicken broth
1 Tbsp. olive oil
1 tsp. Worshistire sauce
a few sprigs of fresh Rosemary
1 tsp. allspice
salt
pepper
1 c. orzo or rice, cooked according to package instructions.
Cover meat with Worshistire sauce. Set aside.
In a dutch oven or other large pot, heat olive oil on medium heat. Sautee garlic for 2 minutes, then add the onions, carrots, and celery. Allow vegetables to cook until softened, about 7 minutes. Add beef to pot and brown on all sides. Once beef is browned, add the chicken broth, allspice, rosemary, and salt and pepper to taste.
Allow the mixture to simmer until beef is fork tender. For 1 lb meat, this usually takes about 90 minutes. Serve with broth over orzo or rice.
Pound Cake Panini's
1 loaf of pound cake
1/2 c. semisweet chocolate, chopped
1 Tbsp. Butter
Powdered Sugar
Slice the pound cake across the length of the loaf, to make large slices. Make sandwiches using the chocolate for the filling. Melt butter in a frying pan. Add sandwiches one at a time, turning them once, until edges are golden. Top sandwiches with powdered sugar. Enjoy!
1/2 c. semisweet chocolate, chopped
1 Tbsp. Butter
Powdered Sugar
Slice the pound cake across the length of the loaf, to make large slices. Make sandwiches using the chocolate for the filling. Melt butter in a frying pan. Add sandwiches one at a time, turning them once, until edges are golden. Top sandwiches with powdered sugar. Enjoy!
Tuesday, July 15, 2008
Classic Cheesecake
Cheesecake
Crust:
1 cup graham cracker crumbs
1/4 cup unsalted butter, melted
1 tablespoon sugar
Filling:
16 ounces cream cheese, at room temperature
2/3 cup sugar
1 cup sour cream
5 large eggs, room temperature
1 tablespoon vanilla extract
1/2 cup heavy cream
Position a rack in the middle of the oven and preheat to 350 degrees F.
To make the crust: In a small bowl, mix the cracker crumbs with the melted butter and the sugar together until evenly moistened. Press the crumb mixture onto the bottom of a 9-inch springform pan. Bake the crust until golden brown, about 10 to 12 minutes. Cool the pan on a rack.
Lower the oven temperature to 325 degrees F. In the bowl of a standing mixer fitted with the paddle attachment, or with a hand-held mixer, cream the cream cheese on medium speed until smooth. Gradually add the sugar and beat until light and fluffy. (Stop mixing and scrape down the sides of the bowl and beaters as needed.) Beat in the sour cream. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and cream. Pour the batter into the prepared pan.
Bake until the top of the cheesecake is lightly browned, but the center still jiggles slightly, about 45 minutes. Cool the cake in the pan on a rack. Cover with plastic wrap and refrigerate overnight before serving.
To remove the cake from the pan, run a knife or offset spatula around the edges to release the edges from the pan. Open the springform pan and remove the ring.
Cut the cheesecake into wedges and serve with berries or a raspberry sauce if desired.
Adapted from Food Network.
Crust:
1 cup graham cracker crumbs
1/4 cup unsalted butter, melted
1 tablespoon sugar
Filling:
16 ounces cream cheese, at room temperature
2/3 cup sugar
1 cup sour cream
5 large eggs, room temperature
1 tablespoon vanilla extract
1/2 cup heavy cream
Position a rack in the middle of the oven and preheat to 350 degrees F.
To make the crust: In a small bowl, mix the cracker crumbs with the melted butter and the sugar together until evenly moistened. Press the crumb mixture onto the bottom of a 9-inch springform pan. Bake the crust until golden brown, about 10 to 12 minutes. Cool the pan on a rack.
Lower the oven temperature to 325 degrees F. In the bowl of a standing mixer fitted with the paddle attachment, or with a hand-held mixer, cream the cream cheese on medium speed until smooth. Gradually add the sugar and beat until light and fluffy. (Stop mixing and scrape down the sides of the bowl and beaters as needed.) Beat in the sour cream. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and cream. Pour the batter into the prepared pan.
Bake until the top of the cheesecake is lightly browned, but the center still jiggles slightly, about 45 minutes. Cool the cake in the pan on a rack. Cover with plastic wrap and refrigerate overnight before serving.
To remove the cake from the pan, run a knife or offset spatula around the edges to release the edges from the pan. Open the springform pan and remove the ring.
Cut the cheesecake into wedges and serve with berries or a raspberry sauce if desired.
Adapted from Food Network.
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