I do.
I love that thing.
Friday, January 28, 2011
this has nothing to do with food, but...
do any of you feed the fish to the right? ----------->>>>>> (scroll down :))
I'm Julia Child. Bon appetit!
I hope you all have a crock pot. I have been looking at awesome ways to utilize my C.P. after getting my amazing slow cooker cook book from danny james and megan mae for a wedding gift! since the cookbook is from williams-sonoma, I went to their website to look up more recipes. I came across BOEUF BOURGUIGNON! and like you, col, I've been dying to try it since seeing julie and julia. slow cooker + boeuf = insanity.
((((these amounts serve ten, by the way. I cut it in half and it just fit in my cooker (I think mine is a 6 qt. too). I don't know if anyone is running around with a 15 quart slow cooker and 10 friends, 'cause I sure ain't -- but if you are, then by all means...)))))
ingredients:
- 1 1⁄2 cups all-purpose flour
- 5 lb. beef stew meat, cut into 1-inch pieces
- Salt and freshly ground pepper, to taste
- 1⁄4 cup extra-virgin olive oil
- 5 thick bacon slices, cut into 1-inch pieces
- 5 large carrots, peeled and cut into 1⁄2-inch
pieces - 2 yellow onions, sliced 1⁄4 inch thick
- 5 garlic cloves, chopped
- 2 bay leaves
- 6 fresh thyme sprigs
- 6 fresh flat-leaf parsley sprigs
- 1 lb. white button mushrooms, halved
- 1 bottle Pinot Noir
- 1 Tbs. beef demi-glace
Directions:
Place the flour in a large bowl. Season the beef with salt and pepper, add to the flour and stir to coat evenly. Transfer to a plate, shaking off the excess flour.
In a large sauté pan over medium-high heat, warm the olive oil until almost smoking. Working in batches, brown the beef on all sides, 5 to 7 minutes. Transfer to a slow cooker.
Add the bacon, carrots, onions and garlic to the sauté pan and cook, stirring occasionally, until just tender, about 10 minutes. Transfer to the slow cooker along with the bay leaves, thyme, parsley and mushrooms.
Off the heat, pour the wine into the sauté pan and set over medium-high heat. Whisk in the demi-glace and bring to a boil, stirring to scrape up the browned bits from the pan bottom. Add to the slow cooker, cover and cook until the meat is fork tender, 6 hours on high or 8 hours on low. Discard the bay leaves.
Transfer the beef bourguignonne to a platter and serve with steamed potatoes. Serves 10.
In a large sauté pan over medium-high heat, warm the olive oil until almost smoking. Working in batches, brown the beef on all sides, 5 to 7 minutes. Transfer to a slow cooker.
Add the bacon, carrots, onions and garlic to the sauté pan and cook, stirring occasionally, until just tender, about 10 minutes. Transfer to the slow cooker along with the bay leaves, thyme, parsley and mushrooms.
Off the heat, pour the wine into the sauté pan and set over medium-high heat. Whisk in the demi-glace and bring to a boil, stirring to scrape up the browned bits from the pan bottom. Add to the slow cooker, cover and cook until the meat is fork tender, 6 hours on high or 8 hours on low. Discard the bay leaves.
Transfer the beef bourguignonne to a platter and serve with steamed potatoes. Serves 10.
I was trying to figure out what pino to put in the pot -- I figured that would probably matter, but everywhere I googled said it really didn't matter...the flavor of the wine won't really change and the outcome ends up being REALLY boeuffy (hahaha. oh man), not winey. so I used a cheap $6 bottle and it turned out awesome after the entire cook time. halfway through cook time I opened up my cooker and tasted a little funky -- but I don't think the wine was fully ... incorporated yet. it tasted completely different at the end of the cook time.
we didn't serve it with anything; just put the stew in bowls and ate it straight up. FJ said it was amazing but he wished that there had been something in the boeuf to cut out the richness -- I used 2 small onions and the recipe calls for a medium one, but maybe a large would have been better. or if you serve it with some green beans or something crunchier.
OH and the recipe calls for beef demiglace. I threw in some wegman's finishing sauce instead, because I couldn't find demiglace. after I came home from the store, FJ said that the butchers at wegmans give you little containers of sauce if you ask them for it - so if you want to try adding it and are at a butchers then ask them for it. you can also make your own by reducing beef stock and wine together I think.
Oatie Cookies Gone Wild
At knitting club this week, I was served some most delicious cookies with white chocolate chips and cranberries, a combination to go crazy over! When I was asked to bake for a retirement party at work, these little babies immediately came to mind. With a little research and tweeking, I prepared some most delish cookies with this little recipe....
Oatmeal White Chocolate Cranberry Cookies
Blend together at high speed
2/3 cup of butter
2/3 cup of brown sugar
2 eggs
Add
1 tsp of BakingSoda
1 1/2 cups of flour
1 1/2 cups of oats
1 tsp of cinnamon
and (sir) mixxxxx (not a lot) just until combined.
Stir in 5oz or so of dried craisins (although I imagine if you used fresh chopped cranberries these cookies may be taken to a new level of deliciousness).
and 2 cups of white chocolate chips (Danny had them on sale).
Plop onto a baking sheet (no need to grease) and bake at 350 for 10 minutes or til they're nice and brown.
Eat one with your nighttime cup of tea, eat another with your morning coffee, share them with your coworkers, serve them at a party, or give them to small children walking down your street... anyway you wish these babies are quick, easy and oh so satisfying!
Oatmeal White Chocolate Cranberry Cookies
Blend together at high speed
2/3 cup of butter
2/3 cup of brown sugar
2 eggs
Add
1 tsp of BakingSoda
1 1/2 cups of flour
1 1/2 cups of oats
1 tsp of cinnamon
and (sir) mixxxxx (not a lot) just until combined.
Stir in 5oz or so of dried craisins (although I imagine if you used fresh chopped cranberries these cookies may be taken to a new level of deliciousness).
and 2 cups of white chocolate chips (Danny had them on sale).
Plop onto a baking sheet (no need to grease) and bake at 350 for 10 minutes or til they're nice and brown.
Eat one with your nighttime cup of tea, eat another with your morning coffee, share them with your coworkers, serve them at a party, or give them to small children walking down your street... anyway you wish these babies are quick, easy and oh so satisfying!
Thursday, January 27, 2011
Eggplant! Curry! LOVE!
So I have been getting in the habit of buying more vegetables, no matter if I have a plan for them when I buy them or not. When I saw this gorgeous eggplant at the market I drooled over it like a medium rare prime rib.
But then I thought, hmm how would I like to eat this eggplant? I wanted to try something different than eggplant parm. So I turned to my veggie friendly cookbooks and voila:
I found a great recipe in my Moosewood cookbook. For those that may have it, its from Sundays at Moosewood Restaurant.
Eggplant, Red Pepper, and Spinach Curry
Ingredients:
1 medium eggplant, cut into 1-inch cubes
salt
1 lg. Spanish onion, chopped
2 tbsp. vegetable oil or ghee
1 Tbsp grated peeled fresh ginger root
1 Tbsp ground cumin seeds
2 teasp ground coriander seeds
1 tsp. cinnamon
1/2 tsp. turmeric
1/8 tsp cayenne
1/8 tsp. ground cardamom
1/2 tsp salt
1/2 cup coconut milk
1 c. water
10 0z. spinach, washed and stemmed
2 red bell peppers, cut into 1-inch sq.
1 tbsp. fresh lemon juice
salt to taste
cooked rice (i used quinoa)
toasted cashews (optional)
Directions:
Sprinkle the eggplant cubes w/ salt, place them in a colander, and set aside for 20-30 mins.
In a medium pot, saute the onion in the oil until translucent. Add the spices and saute for another minute or two, stirring constantly to prevent burning.
Rinse the salt off the eggplant cubes and allow to drain. Add them to the pot along with the coconut milk and water (I forgot to add the water and was pleased with the consistency at the end, plus I used the whole can of coconut milk). Cover and simmer on low heat for 10-15 mins. or until the eggplant is just tender.
Meanwhile, in another pot cook the spinach in a small amount of water until limp but still bright green. Drain in a colander and save this liquid to add to the curry if it seems dry...mine didn't. When the spinach is cool enough to handle, chop it.
Add the bell pepper swuares to the eggplant mixure, cook for 5 mins. more, then stir in chopped spinach, lemon juice, and additional salt if desired. Simmer another 2 or 3 mins, with the peppers still tender but not mushy and the spinach still quite green.
Serve on rice (i used Quinoa) and top with toasted cashews.
Dan thought that the liquid from the curry may be better soaked by the rice, but we loved the nutty flavor and crunchy texture that the quinoa added. Delish and colorful dish. I dont have any idea about the calories but its almost all veggies! Curry makes everything taste amazing in my opinion.
Enjoy zis hot dish. you will LOVE LOVE it.
But then I thought, hmm how would I like to eat this eggplant? I wanted to try something different than eggplant parm. So I turned to my veggie friendly cookbooks and voila:
I found a great recipe in my Moosewood cookbook. For those that may have it, its from Sundays at Moosewood Restaurant.
Eggplant, Red Pepper, and Spinach Curry
Ingredients:
1 medium eggplant, cut into 1-inch cubes
salt
1 lg. Spanish onion, chopped
2 tbsp. vegetable oil or ghee
1 Tbsp grated peeled fresh ginger root
1 Tbsp ground cumin seeds
2 teasp ground coriander seeds
1 tsp. cinnamon
1/2 tsp. turmeric
1/8 tsp cayenne
1/8 tsp. ground cardamom
1/2 tsp salt
1/2 cup coconut milk
1 c. water
10 0z. spinach, washed and stemmed
2 red bell peppers, cut into 1-inch sq.
1 tbsp. fresh lemon juice
salt to taste
cooked rice (i used quinoa)
toasted cashews (optional)
Directions:
Sprinkle the eggplant cubes w/ salt, place them in a colander, and set aside for 20-30 mins.
In a medium pot, saute the onion in the oil until translucent. Add the spices and saute for another minute or two, stirring constantly to prevent burning.
Rinse the salt off the eggplant cubes and allow to drain. Add them to the pot along with the coconut milk and water (I forgot to add the water and was pleased with the consistency at the end, plus I used the whole can of coconut milk). Cover and simmer on low heat for 10-15 mins. or until the eggplant is just tender.
Meanwhile, in another pot cook the spinach in a small amount of water until limp but still bright green. Drain in a colander and save this liquid to add to the curry if it seems dry...mine didn't. When the spinach is cool enough to handle, chop it.
Add the bell pepper swuares to the eggplant mixure, cook for 5 mins. more, then stir in chopped spinach, lemon juice, and additional salt if desired. Simmer another 2 or 3 mins, with the peppers still tender but not mushy and the spinach still quite green.
Serve on rice (i used Quinoa) and top with toasted cashews.
Dan thought that the liquid from the curry may be better soaked by the rice, but we loved the nutty flavor and crunchy texture that the quinoa added. Delish and colorful dish. I dont have any idea about the calories but its almost all veggies! Curry makes everything taste amazing in my opinion.
Enjoy zis hot dish. you will LOVE LOVE it.
Wednesday, January 26, 2011
a week of good food
sometimes fj and I just get pizza and microwaveable meals all week...sometimes we are classy and really try to outdo ourselves. the latter is this week -- we are classy mf'ers around here right now. last night fj made mussels with white wine, garlic, and olive oil, with a side of italian risotto and petit peas in butter sauce. it was perfect.
Mussels in White Wine Sauce
2 lb Mussels
1/4 c Shallots or onion; finely chopped
2 cl Garlic; finely chopped
2 tb Olive or vegetable oil
1 c Dry white wine
pinch of Saffron or paprika
Snipped parsley
To clean mussels, discard mussels that have cracked or open shells. Scrub fresh mussels with stiff brush under cold running water, cleaning shells thoroughly and pulling off the "beard."* Place mussels in large pan of cold, fresh water and swish them around with hands. Drain mussels and repeat with fresh water until water stays clear. Discard any that are not tightly closed. Cook and stir shallots and garlic in oil in Dutch oven** over medium heat until shallots are tender. Stir in wine and saffron. Heat wine mixture to boiling. Add mussels. Cover and boil until mussels open, 3 to 5 minutes. Discard those that do not open. Remove mussels to bowl with slotted spoon and keep warm. Cook remaining liquid in pan over high heat until slightly thickened, about 5 minutes. Pour sauce over mussels. Sprinkle with parsley. Serve with French bread if desired***
*debearding a mussel is easy, if you get them bearded. most places sell them debearded. rip off the little tentacles that come out of the shell by scrubbing them off.
**a dutch oven is great or a huge pot works too. you do need a pot with a lid though, and not a sauce pan or a shallow pan. the clinking noise that mussels and clams make when you stir them in a large pot makes me literally tingle with happiness.
***you will desire this. you know how people eat bread with things like spaghetti so that they can sop up all the tomato sauce? I was literally drinking the white wine sauce out of the bottom of the bowl that the mussels were in. it was SO GOOD! french bread soaked in white wine sauce...I was dreaming about it later on. I am again, now that I'm rewriting this.
tomorrow: boeuf bourguignon.
Sunday, January 16, 2011
It's good to be me
It's good to be me, because on a Sunday night after an entire afternoon of walking around Old City with Dan, I can come home tired and hungry and find a lb. of frozen fresh bass in my freezer. Caught by my Uncle Jerry, given to me by my grandpa, this fish has come a long way to serve the purpose of satisfying me with a tasty and healthy meal when i most needed it!
I got this recipe online from Cooking Light. I actually followed it very closely and added a superb side salad. I happened to have all of the ingredients and found it very tasty and was happy to know that it had a mere 247 calories per serving.
Sauteed Bass with Shiitake mushroom sauce
Yield: 4 servings (serving size: 1 fillet and 1/4 cup sauce)
Ingredients
2 teaspoons canola oil
1/8 teaspoon salt
1/8 teaspoon black pepper
4 (6-ounce) skinned bass fillets
2 cups sliced shiitake mushroom caps
1 teaspoon dark sesame oil
2 teaspoons bottled ground fresh ginger (such as Spice World)
1 teaspoon bottled minced garlic
1 cup chopped green onions
1/4 cup water
1/4 cup low-sodium soy sauce
1 tablespoon lemon juice
Preparation
1. Heat canola oil in a large nonstick skillet over medium-high heat. Sprinkle salt and pepper over fish. Add fish to pan; cook 2 1/2 minutes on each side or until fish flakes easily with a fork or until desired degree of doneness. Remove fish from pan; cover and keep warm.
2. Add mushrooms and sesame oil to pan; sauté 2 minutes. Add ginger and garlic to pan; sauté 1 minute. Add the green onions and remaining ingredients to pan; sauté 2 minutes. Serve with fish.
Nutritional Information
Calories: 247 (28% from fat)
Fat: 7.6g (sat 1.2g,mono 3.2g,poly 2.4g)
Protein: 33.2g
Carbohydrate: 6.9g
Fiber: 1.7g
Cholesterol: 140mg
Iron: 2.9mg
Sodium: 629mg
Calcium: 49mg
I served it with a spinach and mandarin orange salad with red onions. I put a little orange olive oil and lemon juice on my salad, but the combination with the sauce for the fish was heavenly. Dan and I could not believe how well it went together. It was the perfect complimentary salad. I had leftovers for lunch tomorrow and one serving in the freezer and feel perfectly satiated tonight. I highly recommend this dish!
I got this recipe online from Cooking Light. I actually followed it very closely and added a superb side salad. I happened to have all of the ingredients and found it very tasty and was happy to know that it had a mere 247 calories per serving.
Sauteed Bass with Shiitake mushroom sauce
Yield: 4 servings (serving size: 1 fillet and 1/4 cup sauce)
Ingredients
2 teaspoons canola oil
1/8 teaspoon salt
1/8 teaspoon black pepper
4 (6-ounce) skinned bass fillets
2 cups sliced shiitake mushroom caps
1 teaspoon dark sesame oil
2 teaspoons bottled ground fresh ginger (such as Spice World)
1 teaspoon bottled minced garlic
1 cup chopped green onions
1/4 cup water
1/4 cup low-sodium soy sauce
1 tablespoon lemon juice
Preparation
1. Heat canola oil in a large nonstick skillet over medium-high heat. Sprinkle salt and pepper over fish. Add fish to pan; cook 2 1/2 minutes on each side or until fish flakes easily with a fork or until desired degree of doneness. Remove fish from pan; cover and keep warm.
2. Add mushrooms and sesame oil to pan; sauté 2 minutes. Add ginger and garlic to pan; sauté 1 minute. Add the green onions and remaining ingredients to pan; sauté 2 minutes. Serve with fish.
Nutritional Information
Calories: 247 (28% from fat)
Fat: 7.6g (sat 1.2g,mono 3.2g,poly 2.4g)
Protein: 33.2g
Carbohydrate: 6.9g
Fiber: 1.7g
Cholesterol: 140mg
Iron: 2.9mg
Sodium: 629mg
Calcium: 49mg
I served it with a spinach and mandarin orange salad with red onions. I put a little orange olive oil and lemon juice on my salad, but the combination with the sauce for the fish was heavenly. Dan and I could not believe how well it went together. It was the perfect complimentary salad. I had leftovers for lunch tomorrow and one serving in the freezer and feel perfectly satiated tonight. I highly recommend this dish!
Thursday, January 13, 2011
Warming Up a Winter Night with Some Hot Italian
Most of the time I spend at the gym is spent thinking/salivating over the delicious things I will be able to when I get home! Last night, (with a little help from my new RachyRay Cookbook and the Hothotdish) I cooked up the most perfect little meal.
Chicken Stuffed Florentine with Spinach-Mushroom Risotto
Take 3/4 cup of ricotta cheese, 1 cup of previously frozen spinach, 2 chopped cloves of garlic sprinkly of salt n' peppa and mix er up. Rach added some roasted pine nuts but alas I had none (it still turned out great).
Slice 4 chicken breasts in half and stuff with a scoop of delicious filling... then wrap those breasts in prosciutto/God's gift to man (unfortunately I had none of this either so I used thin sliced ham-still pig, still delicious). Rub with a bit of olive oil and bake in your oven on a cookie sheet at 400degrees for 18-20 minutes or until cooked through.
In the meantime, prepare yourself some risotto!! I used Megan's previously mentioned recipe but I added some mushrooms to the onions in the beginning, left out the shrimp and used spinach instead of arugula.. Voila side dish perfection!!! You may be thinking... spinach overkill but no sir you are wrong. Spinach is delicious and if Popeye is any proof it's good for you too! I beat a cold in 1 day by combining the power foods of clementines, spinach and Scotch ale.. but that's a tale for another day.
When your chicken and risotto is complete, serve it up with a tasty little field green salad, a glass of vino (dry and red just how I like it) and a healthy helping of Alex Trebek.
Happy Hump Day!
Chicken Stuffed Florentine with Spinach-Mushroom Risotto
Take 3/4 cup of ricotta cheese, 1 cup of previously frozen spinach, 2 chopped cloves of garlic sprinkly of salt n' peppa and mix er up. Rach added some roasted pine nuts but alas I had none (it still turned out great).
Slice 4 chicken breasts in half and stuff with a scoop of delicious filling... then wrap those breasts in prosciutto/God's gift to man (unfortunately I had none of this either so I used thin sliced ham-still pig, still delicious). Rub with a bit of olive oil and bake in your oven on a cookie sheet at 400degrees for 18-20 minutes or until cooked through.
In the meantime, prepare yourself some risotto!! I used Megan's previously mentioned recipe but I added some mushrooms to the onions in the beginning, left out the shrimp and used spinach instead of arugula.. Voila side dish perfection!!! You may be thinking... spinach overkill but no sir you are wrong. Spinach is delicious and if Popeye is any proof it's good for you too! I beat a cold in 1 day by combining the power foods of clementines, spinach and Scotch ale.. but that's a tale for another day.
When your chicken and risotto is complete, serve it up with a tasty little field green salad, a glass of vino (dry and red just how I like it) and a healthy helping of Alex Trebek.
Happy Hump Day!
Monday, January 3, 2011
Engorged in Holiday Excess and trying to diet
I had some leftovers from the bangin partay this New Years. I decided to incorporate them into a cooking light recipe that I could modify using my leftover and classy ingredients...lobster and champagne
Pan-seared shrimp and Arugula risotto
I substituted Lobster for the shrimp and basil and green onions for the arugula. Just happened to have those ingredients lying around.
Ingredients:
4 C. chicken stock
2 Tb. EVOO
1 lb. Shrimp (i used the same amount of lobster meat.
1/2 tsp salt
1/4 tsp. fresh ground Black pepper
1/2 c. shallots (unfortunately i used onions)
6 garlic cloves, minced
1 C. uncooked Arborio rice
1/2 c dry white wine (i used champagne, c'est la vie)
1/2 c. grated parmigiano-reggiano cheese
2 Tbs. butter (about 8 times less than i normally use :D)
3 C. baby arugula (I used a handful of green onions but plated the risotto on a bed of romaine lettuce leaves)
1/2 c. thinly sliced fresh basil (i used about 1 c. in total)
Directions:
1. bring homemade chicken stock to a simmer in a small saucepan (do not boil), keep warm over low heat.
2. Heat 1 tbs. oil in a large nonstick skillet over medium heat. Sprinkle shrimp (or lobster?) with 1/4 tsp salt and 1/2 tsp pepper. Add shrimp to pan, cook 1 min, remove from heat and set aside.
3. Heat remaining oil in a large saucepan over medium heat. Add shallots (or onions) and garlic to pan, cook 5 mins or until tender, stirring frequently. Add rice, cook 1 min, stirring constantly. Stir in wine (or bubbly); cook 1 min. or utnil liquid is absorbed, stirring constantly. Add 1 c. stock, cook 4 min or until liquid is nearly absorbed, stirring constantly. Add 1 c. stock, cook 4 mins or until liquid is nearly absorbed, stirring constantly. Stir in remaining stock, 1/2 c. at a time, stirring frequently until each portion of stock is absorbed before adding the next (about 25 mins total). Stir in shrimp (or lobster), cook 1 min or until done. Stir in remaining ingredients; cheese, butter, remaining 1/4 tsp salt, and remaining 1/8 pepper. remove from heat, stir in Arugula and basil. Serves 6.
Pan-seared shrimp and Arugula risotto
I substituted Lobster for the shrimp and basil and green onions for the arugula. Just happened to have those ingredients lying around.
Ingredients:
4 C. chicken stock
2 Tb. EVOO
1 lb. Shrimp (i used the same amount of lobster meat.
1/2 tsp salt
1/4 tsp. fresh ground Black pepper
1/2 c. shallots (unfortunately i used onions)
6 garlic cloves, minced
1 C. uncooked Arborio rice
1/2 c dry white wine (i used champagne, c'est la vie)
1/2 c. grated parmigiano-reggiano cheese
2 Tbs. butter (about 8 times less than i normally use :D)
3 C. baby arugula (I used a handful of green onions but plated the risotto on a bed of romaine lettuce leaves)
1/2 c. thinly sliced fresh basil (i used about 1 c. in total)
Directions:
1. bring homemade chicken stock to a simmer in a small saucepan (do not boil), keep warm over low heat.
2. Heat 1 tbs. oil in a large nonstick skillet over medium heat. Sprinkle shrimp (or lobster?) with 1/4 tsp salt and 1/2 tsp pepper. Add shrimp to pan, cook 1 min, remove from heat and set aside.
3. Heat remaining oil in a large saucepan over medium heat. Add shallots (or onions) and garlic to pan, cook 5 mins or until tender, stirring frequently. Add rice, cook 1 min, stirring constantly. Stir in wine (or bubbly); cook 1 min. or utnil liquid is absorbed, stirring constantly. Add 1 c. stock, cook 4 min or until liquid is nearly absorbed, stirring constantly. Add 1 c. stock, cook 4 mins or until liquid is nearly absorbed, stirring constantly. Stir in remaining stock, 1/2 c. at a time, stirring frequently until each portion of stock is absorbed before adding the next (about 25 mins total). Stir in shrimp (or lobster), cook 1 min or until done. Stir in remaining ingredients; cheese, butter, remaining 1/4 tsp salt, and remaining 1/8 pepper. remove from heat, stir in Arugula and basil. Serves 6.
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