Wednesday, July 16, 2014
1 half wheel Brie, about 4 oz. ( allow to come to room temperature before saute of peaches)
1 1/2 to 2 tsp. butter
1 tbsp. brown sugar
1 peach, sliced about 1 c.
2 basil leaves, julienned
In a medium pan over medium high heat, melt butter and add peaches .
Saute for about one minute .
Add brown sugar and continue for about one minute more.
Add splash of sherry to de-glaze pan and remove from heat.
Fold in basil.
Pour over Brie and garnish with fresh cracked pepper and Lime Thyme.
Serve with crackers ( I used bacon Ritz)
Wednesday, June 4, 2014
This recipe is a great way to utilize up and coming veggies in your gardens or that are given by your gardening friends! Briny, canned artichoke hearts pair amazingly well with the tropical-sweet pineapple segments and earthy fresh mushrooms. The vinaigrette for this recipe may easily be used to marinate proteins as well.
1 lb. Penne Rigate, cooked al dente
4 c. fresh broccoli florets, blanched and shocked
8 oz. canned artichoke hearts, well drained and halved
1 c. sliced mini orange sweet peppers
1 c. fresh sliced mushrooms
4 slices pineapple, cut into segments, reserving canned juices for vinaigrette
2/3 c. pineapple juice
1/4 c. seasoned rice vinegar
1/4 c. extra virgin olive oil
1 tbsp. fresh julienne of oregano
juice of one fresh lemon
Cook pasta in salted water until al dente, about 10 minutes. Blanch broccoli in pasta water during last two minutes of cooking, then skim out and transfer to ice bath or very cold water to stop cooking process.
Drain and rinse pasta with cool water also.
Combine all the salad ingredients in a large vessel and mix vinaigrette ingredients in a separate small vessel, whisking until well blended. SPST.
Pour over salad and coat in a folding fashion with a large rubber spatula.
Let stand for several minutes , folding often, allowing flavors to marry and serve or refrigerate until ready to use.
May be served at room temperature.
Wednesday, May 21, 2014
1 part fish sauce per 2 parts molasses
1 clove garlic, pressed or finely minced
1 tsp. fresh herbs
1 tbsp. olive oil
Whisk ingredients together and place in resealable bag.
Toss steaks in bag to coat and press out excess air and seal.
Marinate at room temperature for 15 to 30 minutes.
Grill or cook as desired. This marinade will accommodate 4 steaks.
Tuesday, May 20, 2014
Beef tripe falls into the category of Offal, or variety meats including internal organs and glands like sweetbreads, chittlins' and the stomach. Liver and kidneys is also in this group.
Latin Americans enjoy cooking with tripe. I too have a recipe fashioned in that medium, Panza de Res y Chile Ajo, thinly sliced and fried or stewed. The French sometimes opt for the low and slow cooked method with vegetables and and/or wine and ciders, from which this recipe is inspired, minus the cider, Calvados and hoof!! (which is what the initial recipe and namesake includes) It is certainly worth the effort and the results are phenomenal.
I originally ran across a recipe similar to this one while watching a syndicated show featuring Julia Child, The French Chef, teaching Americans how to cook like the French debuting in the early 60's. As many well know, she is one of the pioneer chefs who brought French cooking to the average American kitchen.
1 pkg. beef honeycomb tripe, about 5 lbs., washed, patted dry and cut into about 1 1/2 to 2 inch pieces
2 medium onions, quartered
3 stalks celery, cut into 1 inch pieces
4 cloves garlic, pressed or finely minced
1 large bay leaf
2 soft beef bouillon cubes or 8 cups beef stock
about 2 lbs. potatoes, cut into 1/2 inch cubes
olive oil for drizzling
In a large dutch oven over medium high heat, drizzle with olive oil and add onions, celery, garlic, bay leaf and bouillon cubes. If using stock, add after the vegetables have cooked for several minutes and become aromatic.
Add tripe and stir to coat. Fill vessel with enough water to cover protein and bring up to a boil.
Once boiling, reduce to medium heat and cook for about 2 hours.
After 2 hours, transfer to 350*F oven and bake for additional 8 hours or until unctuous broth remains and the tripe is very tender. Add more water or stock as needed during cooking process.
Add potatoes and cook until fork tender, about 25 minutes.
Remove bay leaf before serving. Garnish with Chervil or Parsley.
Serve with crusty buttered bread if desired. Serves 8 to 10.
Monday, May 19, 2014
This recipe is my latest installment of Dormitory Favorites featuring Ramen noodles. It also happens to be my latest submission into a Ramen Noodle Contest . Versatility is this food's middle name and the possibilities are quite endless. I fashioned this dish in the style of a budget friendly clam chowder, which will serve as a filling and delicious up-spin to it's predecessor. The prep takes very little time and the results are fantastic. Complex and bright flavors help to make this recipe stand out among others.
I was excited especially about using Lime Thyme from my herb garden for the first time. It was a wonderful gift from my nephew Rob, son of my sister Terry. The Farmer's Market in Roanoke, where he resides is fantastic, chock full of fresh produce, grass-fed beef , flowers, herbs, jewelry and crafts, along covered sidewalks, buzzing with patrons! We went on an excursion while I was visiting and I procured amazing finds like delicious organic and local herbed Chevre, local country ham, side meats, and chervil! Thanks for a wonderful time Robbie!
2 tbsp. butter
1/2 c. chopped celery
1/2 c. chopped onion
2 tbsp. AP flour
6 c. water
1 tbsp. sambal oelek
2 pkg. Chicken Flavor Ramen, with seasonings
1/2 c. good quality unsweetened coconut milk
1 6 oz. can chopped clams, drained, juices reserved
Lime Thyme for garnish
In a heavy bottomed pot or dutch oven, melt butter over medium high heat.
Add celery and onion and cook until translucent,about 4 minutes.
Sprinkle in flour and cook additional minute.
Whisk in water, sambal oelek and clam juice and bring up to a boil.
Once boiling ,add Ramen and seasoning packets.
Cook for about 4 minutes and turn off heat.
Stir in coconut milk and clams.
Garnish with Lime Thyme, Cilantro or both! Serves 4-6.
Monday, May 5, 2014
Familiar and delicious flavors lace this simple to prepare and a joy to eat beef casserole filled with simple pantry ingredients and wonderful spices like cumin and chili powder. My 6 year old Bronwyn enjoyed the dish enough to request seconds as her after school snack the next day. This dish of course can be enjoyed anytime and can be prepped ahead , just leave off the corn bread crust until ready to bake.
2 lbs. ground beef
1/2 c. chopped onion
1/3 c. celery, small dice
3 cloves garlic, pressed or finely minced
1 tbsp. chili powder
2 tsp. cumin
2 c. diced tomatoes
1 10 oz. can condensed tomato soup
1 14 oz.can french green beans drained
1 14 oz. can or fresh corn kernels, drained
2 c. cheese sauce or 2 1/2 c.sharp cheddar cheese, shredded
1/2 c. salsa
1 box corn muffin mix
olive oil for drizzling
Preheat oven to 375*F.
In a large saute pan over medium high heat, brown beef with onion, celery and garlic.
Drain beef well.
Add chili powder and cumin.
Reduce heat to medium.
Add tomatoes, soup, green beans, corn, cheese and salsa.
Fold together and heat until bubbling, about 5 -7 minutes.
Transfer to greased baking vessel and spread evenly.
Prepare muffin mix according to instruction, adding about 1/3 cup EXTRA milk then add :
1 tsp. honey
1 tsp. olive oil or vegetable oil
dash or Sriracha to taste
Stir until just blended and spread over beef mixture.
Bake uncovered until golden, about 15 minutes then cover loosely and bake additional 15 -20 minutes.
Let stand several minutes before serving.
Makes 10-12 servings.
Feel free to halve recipe or prepare in two small dishes and freeze one for later.
Friday, May 2, 2014
Assembly is easy, only requiring minimal legwork. The loin I used is a portion of a whole loin, about 1 1/2 lbs to 2lbs., which has been butterflied and pounded to about 1/3 of an inch thickness. I am excited about any protein or recipe that involves using butcher's twine, but I misplaced it somewhere in the remodeling process in the kitchen lol. Alas, not being easily deterred, I simply wrapped the loin tightly in plastic wrap and refrigerated it for an hour or so to facilitate the idea of the loin keeping it's shape during searing and braising. Be sure to start the searing process seam side down.
I served this loin with Garlicky Rice and the reduced crushed tomatoes, infused with bay leaf, garlic, olive oil and sugar to taste.
1 1/2 to 2 lb. portion of Pork Loin
1 14 oz. can artichoke hearts, chopped and squeezed of excess liquid
1/2 c. Panko
1/4 c. grated Parmesan
4 cloves garlic, pressed or finely minced
1 tsp. fresh julienne of Oregano
1/2 tsp. Coriander
1 25 oz. can crushed tomatoes
1 bay leaf
sugar to taste
Olive oil for drizzling
Preheat oven to 350*(if using butcher's twine, otherwise this can wait until after loin has been refrigerated)
Butterfly loin that has been rinsed and patted dry.
Layer several overlapping pieces of plastic wrap on cutting surface, long enough to accommodate the flattening process.
To Butterfly: Turn loin lengthwise, with short side facing you.
With a sharp knife, make a cut across the top third portion of the loin to the opposite side, taking care to stop cutting about 1/2 inch from the end.
Flip loin over and repeat process.
Cover with several more pieces of plastic wrap and flatten or pound, using a rolling pin to about 1/3 inch thickness.
Remove top layer of wrap and SPST.
In a medium bowl, combine artichoke hearts, Panko, Parmesan, half of garlic, Oregano, Coriander and a drizzle of olive oil.
Spread mixture within 1/2 inch of protein borders.
Starting from one end, roll snugly lengthwise until cylinder is achieved.
Secure with butcher's twine.
Alternately, tuck ends of loin and wrap loin tightly in bottom layer of wrap, folding in (like rolling a burrito) and refrigerate for at least an hour.
In a dutch oven or heavy bottomed pot over medium high heat, drizzled liberally with olive oil, SPST outer loin and sear on all sides until browned.
Pour in crushed tomatoes and add bay leaf, remaining garlic, a drizzle of olive oil and sugar to taste.
Let simmer, stirring often for about 5 minutes.
Place loin back in pot.