Here on the frontier, There are falling leaves, Although my neighbors are all barbarions…And you? You are a thousand miles away. There are always two cups on my table.

Archive for the ‘recipes’ Category

Thank You Gordon Ramsay. The Beef Casserole Rocked!

I Can’t help myself!

My guilty pleasure is Hell’s kitchen.

Being a foodie with a son who chefs also has me scouring Gordon Ramsay‘s recipe books.

Currently I am working through the recipes in his fabulous book,

“Gordon Ramsay’s Family Fare”

Every recipe I have made from  lamb cassoulet to salmon seviche has not only turned out tasting amazingly yummy but has been pretty darn easy to make.

I have to give cudos to the f-bomb dropping kitchen nightmare Gordon Ramsay.

He is all that and then some.

Beef Casserole:

Ingredients:

 Ingredients:

BEEF CASSEROLE

This casserole is the perfect winter warmer. Braising beef is slowly cooked with herbs and vegetables in red wine, which gives the stew a depth of color and a wonderful rich flavor.

1 3/4lb (800g) braising beef
3 tbsp all-purpose flour
sea salt and freshly ground black pepper olive oil, for cooking
7oz (200g) smoked bacon, cut into small cubes
2 medium carrots, peeled
1 small celeriac, about 1lb 9oz (700g), peeled
5oz (150g) pearl onions (or baby shallots), peeled
few thyme sprigs
2 bay leaves
9oz (250g) crimini mushrooms, trimmed halved if large
1 tsp tomato paste
2 cups (500ml) red wine
1 1/4 cups (300ml) beef or chicken stock
handful of Italian parsley, chopped

Instructions:

Heat the oven to 300°F (150°C). Cut the beef into bite size chunks. Season the flour with salt and pepper and toss the meat in the flour to coat.

Heat a little olive oil in a large cast-iron casserole over
medium heat. Sear the beef briefly in two or three batches until browned all over, then transfer to a plate and set aside.

Add the bacon to the casserole and sauté gently until lightly golden, adding a little olive oil if necessary.
Meanwhile, cut the carrots and celeriac into 3/4-inch (2-cm) cubes.

Tip them into the pan with
the whole onions, thyme, and bay leaves and stir over medium heat for 5 minutes until the vegetables begin to soften. Stir in the mushrooms and tomato paste and sauté for another 2 to 3 minutes.

Pour in the red wine and scrape the bottom of the pan with a wooden spoon to deglaze.

Add the stock and bring the liquid to a boil, then lower the heat and simmer for a few minutes.

Return the beef to the casserole and stir to immerse the meat in the liquid completely.

Put the lid on the casserole and cook in the oven for 2 1/2 hours or until the beef is very tender.
Check the seasoning, then scatter the chopped parsley over the stew.


As you can see from the picture there is no scattered parsley on top of the finished dish.
I also used a regular cooking onion instead of tiny pearl onions and bumped up the quantities of carrots and celery as well as beef.
You have to make a recipe your own by adjusting the seasonings to your own tastes and using ingredients that are available to you.
Don’t be afraid to be creative as long as the basic recipe remains intact.
For instance, using stew meat is a basic part of this recipe.Exchanging that for minute steak would not work.

The wine is also a basic element. You can leave it out if you have someone on anabuse who will be eating but you would want to exchange it with grape juice and a splash of vinegar.

If you keep a kosher kitchen as I do you can exchange the bacon for smoked meat.  I used lamb.

Lastly, I left out the bay leaves simply because the supermarket didn’t have them in the generic brand.
I wasn’t going to spend $4 for a jar of bay leaves from McCormick when I only use it occasionally.
Did not miss it one bit!

The casserole was simply amazing! Wonderful on a cold snowy October day.

WHAT? Snow in October??? Holy moly!!!

I think it’s time to take one last walk in the leaves.

Winter is coming!

Luckily Hoo and gmom loves us some snow!!!

this is gmom and baby Hoo

coming to you from beautiful Baltimore.

peace out.

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Apple (Lappal) Cake

Something about apples…

They are so…American.

In light of that sentiment and the news of the day.

Shall we tally ho and forth and so on with this ultra-comfort food.

Pass me another piece!!!!!

A Teenage Gourmet published this recipe for apple cake.

I made it today with little granddaughter Starlite, who calls it lappal cake.

It is as delicious as it looks and super easy.

Here is the link to Sammi’s blog where you can get the recipe.

http://ateenagegourmet.wordpress.com/2011/05/01/heckuva-apple-cake-for-mom/

Absolutely, totally worth it.

I made the cake as Sammi suggested with granny smith apples.

I used the full sugar and oil, and no orange zest.

I was working with Starlite’s help so I kept things simple, and moving fast.

Awesome, awesome cake.

Thanks Sammi you rocked this one!

I made the cake in 2 pans so Starlie could take home one to Mommy!

Apple cake served with ice cream.

Here is a bite for you!

Yummy! Thanks Sammi!

This is gmom,

Have a safe weekend.

Peace out.

It’s Time For Monkey Bread!!!!!!

Yes indeed friends it is time for Monkey bread!

First I want you to know that only one monkey is included with each recipe.

So don’t ya’ll feel bad making it there’s plenty of the little swingin’ critters to go around.

Hahaha!

Just kidding.

No animals, including monkeys, dogs or squirrels are harmed in the preparation of Monkey Bread.

Why it’s called Monkey Bread you ask????

Well even a monkey could make it and it still comes out good.

The taste? Sinful! Just sinful.

You can find other easier recipes using pre-made buttermilk biscuits but they aren’t as good as this recipe. Cutting corners just isn’t worth it sometimes!

Now get to it.

Ingredients: In a large bowl mix

2 packets active dry yeast (5 teaspoons)

2 cups warm water

2 tablespoons sugar

Let sit for 5-10 minutes until foamy.

This is called proofing the yeast.

Once it is foamy add in:

6 cups of flour

2 teaspoon ground cinnamon

2 teaspoon kosher salt

1/2 cup sugar

4 tablespoons softened margarine or butter

Mix together with a large spoon:

Then knead for 10 minutes by hand either in the bowl or on a floured surface.

Let dough rise for 45 minutes or until double in bulk.

In the meantime, in a  saucepan warm:

2 cups margarine or butter

2 cups brown sugar

Optionally:

Add in up to 2 cups of raisins and 1 cup of chopped walnuts or pecans

When dough has risen knead it for a couple of minutes.

Cut it into small chunks.

Dip the pieces into the margarine sugar and drop them into a cake or bundt pan.

Let rise for 25 minutes.

Bake at 375 F (190 C) for 20-25 minutes or until golden brown.

While still warm turn over on a serving plate.

Pull apart to eat!

Enjoy.

Monkey out now friends.

This is gmom.

Peace out.

Chocolate Truffles by The Teenage Gourmet And Rose

Sammi’s back with a brand new rap…..

I had to try her vegan truffles.

She’s my all time favorite overachiever youngin’ (next to my Rosita of course).

Check this sweetheart out!

http://ateenagegourmet.wordpress.com/2011/03/15/chocolate-vegan-truffles/

3 ingredients, no cooking and she said they were the best (and they are healthy!!! I desperately want to believe that!).

So Rose had some time between college and work so I corralled her into the kitchen for another go at a recipe.

10 ounces of chocolate

3/4 cup of  full fat coconut milk – MAKE SURE II”S FULL FAT!!!

Break up the chocolate into small pieces.

Simmer the coconut milk on the stove.

Put the chocolate into the coconut milk and stir until combined.

Refrigerate for one hour or until the mixture is set enough so you can form bite size  balls with it.

Roll  each bite size chocolate ball in cocoa powder.

Shake it shake it shake it!!!

Awesome!!!!!!

Sammi was right!

They are amazing.

They taste like a high-end truffle.

Vegan tofu pie next!!!!

Thanks for the fun Teenage Gourmet!

This is gmom and Rose on a sunny Baltimore afternoon.

High on truffles.

Peace out.

Easy and Fast Curry Chicken wings

Ingredients:
3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 teaspoon grated fresh ginger root
2 tablespoons white sugar
salt to taste
18 chicken wings
1 cup parve sour cream
3/4 cup coconut milk
1/2 lemon, juiced
Directions:
1.Pan fry chicken wings for 10-15 minutes until almost done.
2. Heat olive oil in a skillet over medium heat. Saute onion, garlic and ginger until lightly browned. Stir in curry powder, cinnamon, paprika, sugar and salt. Continue stirring for 2 minutes. Add tomato paste, sour cream, and coconut milk.  Pour over chicken wings and stir to coat. Simmer for 20 to 25 minutes.
2. Stir in lemon juice. Simmer 5 more minutes. 

You can use yogurt or regular sour cream which is better. I use soy or parve because I keep a kosher kitchen and don’t mix milk and meat.

Saute the onions, garlic and ginger root.

It tastes better than it looks.

Pour curry over wings and stir to coat. Continue simmering wings stirring occasionally for 15-20 minutes. You can also put them in the oven on 350F (175C) for 30 minutes.

Serve over medium wide egg noodles or jasmine rice. If you want to go all American a crispy bunch of fries go well under these wings as well!

Happy weekend bloggers.

This is gmom and kids kickin’ back.

Peace out.

 

Authentic Hot and Sour Soup

Ingredients

Directions

Heat the oil in a wok or large pot over medium-high flame. Add the ginger.

Add in the mushrooms, chili paste, bamboo shoots, and chicken; cook and stir for 1 minute to infuse the flavor.

Combine the soy sauce, vinegar, salt, pepper, and sugar in a small bowl.

Pour it into the wok and toss everything together – it should smell really fragrant.

Pour in the  Chicken Stock, bring the soup to a boil, and simmer for 10 minutes. Add the tofu and cook for 3 minutes.

Dissolve the cornstarch in the water and stir until smooth. Mix the cornstarch paste into the soup and continue to simmer until the soup thickens.

Remove the soup from the heat and stir in 1 direction to get a current going, then stop stirring. Slowly pour in the beaten eggs in a steady stream and watch it spin around and feather in the broth (egg will cook immediately.)

Garnish the hot and sour soup with chopped green onions and cilantro before serving.

Yield: About 2 quarts

Now that is one beautiful bowl of delicious soup.

Starlight has been home sick.

Bad winter for the little ones in these woods.

Take care bloggers, be safe out there.

Peace out.

Starlight helping gmom on the 'puter. When is gmom's turn little girl????

Restaurant Style Chinese Sesame Chicken (Hoo Approved)

Sesame chicken is one of our favorite chinese take out dinners.

If you thought you couldn’t make it at home think again.

It may take a little time but the advantages are undeniable.

1. It’s cheaper.

2. You made it so you know exactly what is in the recipe.

3. You can adjust the seasonings according to your taste.

Ingredients:

  • 3 whole boneless chicken breasts

Marinade

Sauce

Frying

  • peanut oil (3 1/2-4 cups)

Directions:

Mix marinade ingredients together and toss chicken pieces to coat

Let marinate for 20 minutes.

Deep fry the chicken until golden brown.

I used dark meat legs and wings for my recipe.

Sauce:

Mix sauce ingredients together in a small pot and bring to a boil stirring continuously.

Turn heat to low and keep sauce warm until you are ready for use.

The sauce is excellent! I strongly advice you to double the recipe for the sauce. It is great on the chicken and can be used later for dipping vegies and meat.

Toast the sesame seeds in a dry frying pan until golden.

Put the chicken on a serving dish.

Spoon the sauce over the chicken.

Sprinkle the sesame seeds on top.

Serve sesame chicken with white or fried rice.

Enjoy this at home “take out” meal experience.

For what we would have paid for 2 people to eat out I served a lot of food to 8 people.

It took less than an hour to prepare and serve.

This is gmom and Hoo (enjoying his Library time).

Peace out.





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