Thursday, March 22, 2018

Beef Bourgenioun



Did this recipe and picture we saw on Instagram ever look delicious!  It is a Julia Child recipe that was recreated by Cafe Delights.  So I gathered all the ingredients and prepared it one Sunday afternoon as the snow was falling outside.  The smell was wonderful as it cooked all afternoon.  We served this over rice and I would suggest large bowls as it is very juicy.  A great weekend dinner on these lingering cold nights. 

Ingredients

1 tablespoons extra-virgin olive oil
6 ounces (170g) bacon, roughly chopped
3 pounds (1 1/2 kg) beef brisket, trimmed of fat (chuck steak or stewing beef) cut into 2-inch chunks
1 large carrot sliced 1/2-inch thick
1 large white onion, diced
6 cloves garlic, minced (divided)
1 pinch coarse salt and freshly ground pepper
2 tablespoons flour
12 small pearl onions (optional)
3 cups red wine like Merlot, Pinot Noir, or a Chianti -- for a milder sauce, use only 2 cups of wine
2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)
2 tablespoons tomato paste
1 beef bullion cube, crushed
1 teaspoon fresh thyme, finely chopped
2 tablespoons fresh parsley, finely chopped (divided)
2 bay leaves
2 tablespoons butter
1 pound fresh small white or brown mushrooms, quartered



Stove Top Beef Bourguignon directions:


In a large dutch oven or heavy based pot, sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.


Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.


In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Cover and bring to a boil, then reduce heat to low and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is falling apart.


In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired.
Add browned mushrooms to the pot, let simmer for an additional 3 to 5 minutes, stirring occasionally, to combine.

Garnish with parsley and serve with mashed potatoes, rice or noodles.

Wednesday, March 21, 2018

Homemade Creamed Corn


Our most recent dinner club theme was Soulful Saturday and Eric and I were assigned the vegetable dish.  With the dinner in late January we had no real options on fresh corn co I substituted 3 bags of frozen corn that I let thaw on the counter.  Because it is frozen there really wasn't a pulp mixture so I added a bit more heavy cream to taste.  This turned out delicious so we remade it on Sunday for our dinner with our son.  Recipe is a keeper! 

Ingredients


1/2 onion, diced
1 tablespoon butter
2 pinches kosher salt
8 ears fresh corn, or 3 bags of frozen corn
1 sprig fresh rosemary, bruised
1 tablespoon sugar
1/4 teaspoon turmeric
2 tablespoons yellow cornmeal
1 cup heavy cream
Fresh ground black pepper

Directions

In a saucepan over medium heat, sweat the onion in butter and salt until translucent.

If using Fresh corn:
In a large mixing bowl, place a paper bowl in the middle of the bowl. Resting the cob
on the bowl in a vertical position remove only the tops of the kernel with a knife, using
long smooth downward strokes and rotating the cob as you go. After the cob has
been stripped, use the dull backside of your knife to scrape any remaining pulp and
milk off the cob.

Add the corn and pulp mixture to the saucepan and cook over medium high until the
juice from the corn has tightened. Add the rosemary. Sprinkle the corn with the sugar
and turmeric. Stir constantly for about 2 minutes. Sprinkle the cornmeal onto the
corn, using a whisk to combine well. Add the heavy cream and cook until the corn
has softened, about 2 to 3 minutes. Remove the rosemary. Season with freshly
ground black pepper.

Recipe courtesy of Alton Brown



Sunday, March 18, 2018

Aunt Jen's Sugar Cookies


Last year when my sister Pat and I visited our sister Mary Ann in Florida,  we were reminiscing with our Uncle and cousins about our Grandma Gray and her sister Jen.  The two of them together were quite a pair. Every one of us remembers spending weekends with Grandma and visiting Aunt Jen's house.  Pat talked about stopping by after church and Aunt Jen would have a pan of homemade sugar cookies fresh from the oven.    She said they were so good and she wished she had the recipe.  

I have my  Grandma Schreck's recipe box from my mom.  Looking through these old recipes I found a recipe for sugar cookies with Aunt Jen's name on it.  Typical of all these old recipes they just list the  ingredients, the temperature and the cooking time.   I called my mom to check on a pan size and she told me to use a cookie sheet with about an inch rim. She said Aunt Jen never measured anything.  So  I started out by mixing the wet ingredients together and then the dry.  Once that was done I combined them both and pressed the dough into a cookie sheet. I baked them at 375 for 15 minutes.  Once they cooled I cut them into cookie size pieces. As soon as I tasted one I remembered the flavor.  The nutmeg makes these cookies and the cake like texture is a hit!  A taste of the past!
Bottom (L to R): Grandma, Aunt Jen
Top: Aunt Maggie, Aunt Martha

Aunt Jen's Sugar Cookies


1 cup of sugar
2 sticks of butter softened
1\2 cup milk
2 eggs
4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon nutmeg
Juice and rind of a lemon

Cream butter and sugar together in a large bowl. Add eggs and milk. Add lemon juice and rind. In another bowl mix dry ingredients. Spread into a greased cookie sheet. Bake at 375 for 15 minutes.  Cool and cut into cookie size pieces.





Saturday, March 10, 2018

Skillet Ravioli Lasanga

Ever sit and think about the ingredients you have on hand and wonder "what can I make with this"?  I knew I had sausage and frozen ravioli  in the freezer.  So I added these ingredients into the Yummly app and found this Skillet Ravioli Lasanga.  A quick stop at store for ricotta and within a half hour  we had dinner on the table.  This is a quick and hearty meal for a busy weeknight. Give it a try and tell me what you think. 

1 lb. Hot Italian sausage, casings removed
2 c. marinara
1/2 c. water
1 lb. cheese ravioli
1 1/2 c. ricotta
1 large egg
kosher salt
Freshly ground black pepper
1 c. shredded mozzarella

Heat broiler. In a cast-iron or ovenproof skillet over medium-high heat, cook sausage until browned and no longer pink, breaking it up with the back of a wooden spoon, 6 to 8 minutes. (Drain fat, if desired.) Add marinara and water to pan and bring to a simmer. Add ravioli and let simmer until ravioli is tender and sauce slightly thickens, 10 minutes.
Meanwhile, in a medium bowl, stir together ricotta and egg and season with salt and pepper. Drop spoonfuls of ricotta mixture all over the ravioli and let cook, 3 minutes.
Sprinkle mozzarella all over, then transfer skillet to oven and broil until cheese is golden, 3 minutes. Let cool, 10 minutes, then serve.

Wednesday, March 7, 2018

Bang Bang Shrimp!


We have a board on Pinterest specifically for seafood but we call it "Lenten Favorites".  Every Friday during Lent we either go out for a good fish fry or stay home and try out a new recipe.  This recipe  we actually made before Lent started and instantly knew that we had a new go to for our dinner selection.

I have heard of Bang Bang Shrimp when we have been out to dinner, but never tried it.  This interpretation did not disappoint and might be back on the table in the next few weeks.  It was a team effort to make it and does have a kick.  Give it a try and let me know what you think. Friday's coming!


INGREDIENTS:

8 ounces spaghetti
8 ounces medium shrimp, peeled and deveined
1 tablespoon olive oil
3 cloves garlic, minced
1 teaspoon smoked paprika, or more, to taste
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves

FOR THE SAUCE

1/2 cup mayonnaise
1/4 cup Thai sweet chili sauce
2 cloves garlic, pressed
Juice of 1/2 lime, or more, to taste
1 teaspoon Sriracha, optional
Pinch of crushed red pepper flakes

DIRECTIONS:


To make the sauce, whisk together mayonnaise, Thai sweet chili sauce, garlic, lime juice, Sriracha and red pepper flakes; set aside.

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Place shrimp onto the prepared baking sheet. Add olive oil, garlic, paprika, salt and pepper, to taste, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and set aside.

In a large bowl, combine pasta, shrimp and mayonnaise mixture.

Serve immediately, garnished with parsley.

Wednesday, February 14, 2018

Chicken Riggies



Want something locally inspired and hot and spicy?  Hubby wanted to give Chicken Riggies a try on Saturday night and we found a recipe to work with.  Once we put this idea together we invited our Foodie Friends over for a little wine and dinner.  This might be a little late for Valentine's Day dinner, but why not give this a try this weekend?  Everyday is Valentines;'s Day when you share it with someone you love!


Ingredients


1 (16 ounce) package rigatoni pasta 
3 tablespoons extra-virgin olive oil 
1 1/2 pounds skinless, boneless chicken breast, cut in bite-sized pieces
salt and ground black pepper to taste
1 onion, diced 
2 Cubanelle peppers, seeded and thinly sliced 
3 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
3 roasted red peppers, drained and chopped 
2 jalapenos, seeded and minced (or 2 hot cherry peppers)
1 cup heavy cream
1/2 cup grated Parmesan cheese
Fresh basil, for topping


Directions

Bring a large pot of lightly salted water to a boil over high heat. Add rigatoni pasta and cook until tender yet firm to the bite, 8 to 10 minutes. Drain and keep warm.

Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, and cook in the hot oil until lightly browned on all sides, and no longer pink in the center, about 7 minutes. Remove the chicken from the skillet and keep warm.

Stir onion, Cubanelle peppers, and garlic into the skillet. Cook and stir until onion softens, about 4 minutes. Add crushed tomatoes, roasted red peppers, and hot cherry peppers. Bring to a simmer. Stir in cooked chicken and heavy cream; simmer for 2 to 3 minutes. Stir in cooked pasta.

Serve garnished with Parmesan cheese and fresh basil.


Tuesday, February 6, 2018

The Pioneer Woman's Polenta Lasanga

So, following the big tomato soup and roasted garlic and cheese bread demonstration on The Pioneer Woman, Ree made homemade Bolognese Sauce in the crockpot and then used that for a Polenta Lasanga Dish.  Polenta - I love polenta so I had to make this the next day. 

The sauce was very easy and made enough to freeze two extra servings for pasta some night. I will definitely make this sauce again.   The lasagna was very good too.  Just make sure you like polenta or tell you guest that it is not your typical lasagna.  This was best served when it rested. So this recipe topped off a weekend of recipes from just one show on Food Network and we will definitely make these again.






Ingredients

2 tablespoons butter, plus more for greasing the pan
1 cup polenta 
Kosher salt
1 cup grated Parmesan 
5 cups Slow-Cooker Bolognese, recipe follows
12 slices provolone 
2 cups shredded mozzarella 
fresh basil for topping

Slow-Cooker Bolognese

4 tablespoons olive oil
4 celery stalks, chopped 
2 carrots, chopped 
2 onions, chopped 
Kosher salt and freshly ground black pepper
6 cloves garlic, chopped 
One 6-ounce can tomato paste 
1 cup dry red wine 
4 pounds ground beef 
2 cups whole milk 
Two 28-ounce cans crushed tomatoes 
1 tablespoon dried oregano 
1 tablespoon dried basil 
2 teaspoons dried thyme 
2 teaspoons red pepper flakes 
1/2 teaspoon ground nutmeg 
1 Parmesan rind, optional


Directions


Grease a 9-by-13-inch baking pan with butter. Preheat the oven to 350 degrees F.

Put 4 cups of water into a pot and set over medium-high heat. Slowly whisk in the polenta so no lumps form. Add a big pinch of salt. Cook, stirring often, until the mixture comes to a boil. Lower the heat and cook according to the package directions. When it is finished, stir in the butter and 1/4 cup of the Parmesan.

Spread a cup of the Slow-Cooker Bolognese in the bottom of the prepared baking pan. Add half the polenta and spread it evenly over the sauce. Add a layer of 6 slices provolone and 3/4 cup mozzarella, then top with 2 cups of the sauce. Make another layer with the remaining polenta. Top with the remaining provolone, 3/4 cup mozzarella and remaining sauce. Sprinkle over the rest of the mozzarella and Parmesan.

Cover with foil and bake for 30 minutes. Remove the foil and continue baking until the cheese is browned and bubbling, about 15 minutes more. Let rest for 20 minutes before serving.

Slow-Cooker Bolognese:
Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the celery, carrots and onions, season with salt and pepper and cook until softened, about 10 minutes. Stir in the garlic and cook for 30 seconds. Add the tomato paste and cook for a minute. Pour in the red wine and cook until it is mostly evaporated, about 3 minutes. Pour this mixture into a slow cooker.

Pour the remaining 2 tablespoons oil into the skillet, add the beef and season with salt and pepper. Cook, breaking up any lumps, until it is nicely browned, about 15 minutes. Drain off any excess fat. Stir in the milk and cook until it is mostly absorbed by the meat, about 5 minutes. Add this to the slow cooker along with the tomatoes, oregano, basil, thyme, red pepper flakes, nutmeg and Parmesan rind if using. Add some salt. Give it a good stir, cover and cook on low for 6 hours.

Skim off any fat on top and check the consistency. If it is too thick, add a bit of water. If it is too thin, cook for another 30 minutes with the cover off.