After celebrating the new jobs of two of our friends at Jumbo Seafood in Newton MA (I am already thinking of excuses to eat there again in the near future), I had to turn my attention back to the Spoon. I had been meaning to cook this recipe during the week, but it never seemed to happen. As with most slow cooked meats within this recipe collection SS tells us to brown the meat in oil on all sides. After doing so, I added a healthy portion of red wine, some vegetable stock, mustard powder, cloves, pepper, and sugar to a sauce pan and waited for it to boil.
While waiting for the sauce to boil in an extremely tippy copper bottomed pan, I chopped up two green apples and added them to the pork pan. Once the sauce was boiling I combined it with the pork and apples and put the whole thing in the oven. I baked it at 400 degrees for twenty minutes, and then lowered it to 350 degrees for 45 more minutes. It smelled great but I just wasn't hungry. My fiance and I let it sit longer than we should have because of our lack of hunger and it was a little dry. I served it with a green salad and home made dressing.
Unbelievably, there was no butter used in the making of this recipe. Go figure.
Sunday, February 28, 2010
Thursday, February 25, 2010
Beef Stew One
It has been a rainy and bleak week over in my little corner of New England. Every morning before committing to getting out of bed I would open only one eye and check my phone to see if it had miraculously snowed instead and I could continue sleeping. Alas, no. Over at The Fresh Dish they were cooking lamb stew, I thought stew was just what the doctor ordered to combat the ick factor of the weather.
My first Silver Spoon stew recipe (of many to come!) was very basic. It consisted of sirloin chunks, pureed tomatoes and the basic onion, celery, carrot combo. I started with butter and olive oil (it is pretty much a mandatory cooking action) and added the carrots, celery and onions. While that was sauteing I pureed a can of San Marzano tomatoes and two very pink rocks that they called tomatoes at the store in the food processor, and added 2/3rds cup of water. Do you use San Marzano Tomatoes? They are so much more delicious than other canned tomatoes. I love them! My fiance's family taught me all about them, and it has spoiled me. I now shy away from any other variety.
I squeezed the beef chunks dry a la Julie and Julia in paper towel and then added to the beef to the pan to brown. Beef browns so much better when it is dry! After browning it on all sides, I seasoned and added the tomato puree mixture. Then I let it cook for an hour. The results, delicious but more like a tomato sauce than what I think a stew should be. I served it with a green salad and garlic bread. If you leave out the garlic bread, it is a fairly low carb stew, as stews go. What have you all been cooking this week? Leave a comment and let me know!
My first Silver Spoon stew recipe (of many to come!) was very basic. It consisted of sirloin chunks, pureed tomatoes and the basic onion, celery, carrot combo. I started with butter and olive oil (it is pretty much a mandatory cooking action) and added the carrots, celery and onions. While that was sauteing I pureed a can of San Marzano tomatoes and two very pink rocks that they called tomatoes at the store in the food processor, and added 2/3rds cup of water. Do you use San Marzano Tomatoes? They are so much more delicious than other canned tomatoes. I love them! My fiance's family taught me all about them, and it has spoiled me. I now shy away from any other variety.
I squeezed the beef chunks dry a la Julie and Julia in paper towel and then added to the beef to the pan to brown. Beef browns so much better when it is dry! After browning it on all sides, I seasoned and added the tomato puree mixture. Then I let it cook for an hour. The results, delicious but more like a tomato sauce than what I think a stew should be. I served it with a green salad and garlic bread. If you leave out the garlic bread, it is a fairly low carb stew, as stews go. What have you all been cooking this week? Leave a comment and let me know!
Saturday, February 20, 2010
Meatballs with a Tasty Onion Garnish
Thursday nights are tough for me. I usually have nothing left to give energy-wise and am often cooking 6 nights in a row. I have a hard time not ordering take out or *gasp* driving through some slop shop just to keep my sanity. With our upcoming nuptials and a weekend ahead of travel and cake tasting, I knew I had to push through and make something. This recipe has been hanging around for me to cook for a while, so with heavy support from my fiance I launched into making the meatballs.
My fiance started off by sauteeing an onion in some butter. After about ten minutes of cooking time I started to combine half of the onions with a few cups of ground beef, two egg yolks and salt and pepper. I formed meatballs and fried them in more butter. These meatballs really stayed together and developed a nice color.
Because I was having a sentimental craving, I whipped up some Quick Tomato Sauce and my BFF added a box of spaghetti to round out the meal. After the meatballs were cooked through, I topped the meatballs with the remaining sauteed onion and slathered the spaghetti with some sauce. It was a hearty, filling meal and the meatballs were so easy that they didn't even feel Spoon-worthy. The total cooking time was less than 15 minutes. It was just about all I could handle on a Thursday, especially after the cooking storm that was Wednesday. The Silver Spoon even has recipes for Thursday nights, what a versatile book. Coming up, more deliciousness, I assure you. What do you guys make for yourself when you are feeling especially tired? I want to add some quick recipes to my fiance's repertoire!
My fiance started off by sauteeing an onion in some butter. After about ten minutes of cooking time I started to combine half of the onions with a few cups of ground beef, two egg yolks and salt and pepper. I formed meatballs and fried them in more butter. These meatballs really stayed together and developed a nice color.
Because I was having a sentimental craving, I whipped up some Quick Tomato Sauce and my BFF added a box of spaghetti to round out the meal. After the meatballs were cooked through, I topped the meatballs with the remaining sauteed onion and slathered the spaghetti with some sauce. It was a hearty, filling meal and the meatballs were so easy that they didn't even feel Spoon-worthy. The total cooking time was less than 15 minutes. It was just about all I could handle on a Thursday, especially after the cooking storm that was Wednesday. The Silver Spoon even has recipes for Thursday nights, what a versatile book. Coming up, more deliciousness, I assure you. What do you guys make for yourself when you are feeling especially tired? I want to add some quick recipes to my fiance's repertoire!
Friday, February 19, 2010
Dinner Party Number 4, Will I Ever Finish Cooking a Multi-Course Meal on My Own?
Wednesday started off with a snow day! An apparent gift from the no school gods. I am skeptical as I write this about what kind of gift the day off actually was. I slept way too long, made lunch for my fiance, spent way too long at the post office, grocery shopped, hastily cleaned the house and then made a three course meal for a special dinner guest. I was tired Wednesday night. The question remains, was I more tired than usual on a Wednesday, I am not sure.
The Menu: Mushroom and Caper Crostini, Asparagus Mousse, Tomatoes stuffed with Romano and Roman Saltimboca.
I started off by prepping 8 tomatoes for the stuffed tomatoes. I cut the tops off the tomatoes and scooped out the guts, then then salted and flipped them upside down to drain for 30 minutes. Once they were draining I began making Mushroom and Caper Crostini. The SS has taught me the secret of cooking delicious mushrooms: cook them for a long time. Cooking the mushrooms for a long time over a relatively low heat gave them a beautiful crisp and color. I cooked them in olive oil and slowly added a small amount of beef stock for twenty minutes. Once I had added the six tablespoons of stock, I seasoned the mushrooms with salt, pepper, and parsley. I also added two tablespoons of capers and that was it. I topped the already toasted bread with the mixture and put them on the table.
Once the crostini were done it was time to stuff the tomatoes with various romano cheeses. I must confess here that I made a mistake, I didn't realize I needed to find two kinds of romano cheese. I only bought the sharp type when the recipe calls for the crumbly non sharp type and the sharp type. Panicking about my impending dinner date, I looked in the fridge and found ricotta. Alright, I thought, and mixed the ricotta with the sharp romano and slapped them in a buttered dish.
While I was baking the tomatoes, I put a large pot of salted water onto boil for the Asparagus. Once boiling, I added the Asparagus and cooked it for only ten minutes, practically al dente. Right then my guest arrived, a new friend from my fiance's work visiting from Japan. Oh boy, I wasn't even close to done. I attempted to have her sit and eat some crostini but alas she wanted to help.
I set back to work on the mousse. After draining it, I transfered it into my food processor and pureed it. It looked like bad baby food at this point. I, then mixed in an 8 oz package of cream cheese and had G. start beating egg whites, she was begging to help, I swear (I am a cruel and unusual hostess). My fiance juiced 1/2 of a lemon, we folded in the egg whites and it became a light, fluffy, fancy dish. I portioned it off into ramekins and refrigerated the mixture.
Next, I slapped together the Saltimboca. Roman Saltimboca recipe was voted on and approved by real Italians in Italy. According to the Silver Spoon the following recipe is The Recipe: Simply take a huge amount of butter and melt it in a pan and top a piece of veal with a slice of prosciutto and a sage leaf. Anchor the conglomeration with a toothpick and fry away.
After I had seared both sides I added a "scant" amount of dry white wine and that was pretty much it.
The tomatoes were done, the mousse was done and the Saltimboca was done all at the same time, thanks to help from G. and my fiance. We sat down to a lovely dinner. The Saltimboca was not only mouthwatering, it was totally easy and quick. I will definitely do it again! The tomatoes were tasty, but lacking something with the cheese mixup. The true star of the evening according to my fiance and G. was the Asparagus mousse. Honestly, I thought that one could have gone either way. It started out looking like baby food and finished as a fancy bowl of goodness. Ah Silver Spoon, a veritable tome of recipes. Some that challenge my perception of what a good recipe could be. Sometimes you have to take a chance and blend your veggies.
The Menu: Mushroom and Caper Crostini, Asparagus Mousse, Tomatoes stuffed with Romano and Roman Saltimboca.
I started off by prepping 8 tomatoes for the stuffed tomatoes. I cut the tops off the tomatoes and scooped out the guts, then then salted and flipped them upside down to drain for 30 minutes. Once they were draining I began making Mushroom and Caper Crostini. The SS has taught me the secret of cooking delicious mushrooms: cook them for a long time. Cooking the mushrooms for a long time over a relatively low heat gave them a beautiful crisp and color. I cooked them in olive oil and slowly added a small amount of beef stock for twenty minutes. Once I had added the six tablespoons of stock, I seasoned the mushrooms with salt, pepper, and parsley. I also added two tablespoons of capers and that was it. I topped the already toasted bread with the mixture and put them on the table.
Once the crostini were done it was time to stuff the tomatoes with various romano cheeses. I must confess here that I made a mistake, I didn't realize I needed to find two kinds of romano cheese. I only bought the sharp type when the recipe calls for the crumbly non sharp type and the sharp type. Panicking about my impending dinner date, I looked in the fridge and found ricotta. Alright, I thought, and mixed the ricotta with the sharp romano and slapped them in a buttered dish.
While I was baking the tomatoes, I put a large pot of salted water onto boil for the Asparagus. Once boiling, I added the Asparagus and cooked it for only ten minutes, practically al dente. Right then my guest arrived, a new friend from my fiance's work visiting from Japan. Oh boy, I wasn't even close to done. I attempted to have her sit and eat some crostini but alas she wanted to help.
I set back to work on the mousse. After draining it, I transfered it into my food processor and pureed it. It looked like bad baby food at this point. I, then mixed in an 8 oz package of cream cheese and had G. start beating egg whites, she was begging to help, I swear (I am a cruel and unusual hostess). My fiance juiced 1/2 of a lemon, we folded in the egg whites and it became a light, fluffy, fancy dish. I portioned it off into ramekins and refrigerated the mixture.
Next, I slapped together the Saltimboca. Roman Saltimboca recipe was voted on and approved by real Italians in Italy. According to the Silver Spoon the following recipe is The Recipe: Simply take a huge amount of butter and melt it in a pan and top a piece of veal with a slice of prosciutto and a sage leaf. Anchor the conglomeration with a toothpick and fry away.
After I had seared both sides I added a "scant" amount of dry white wine and that was pretty much it.
The tomatoes were done, the mousse was done and the Saltimboca was done all at the same time, thanks to help from G. and my fiance. We sat down to a lovely dinner. The Saltimboca was not only mouthwatering, it was totally easy and quick. I will definitely do it again! The tomatoes were tasty, but lacking something with the cheese mixup. The true star of the evening according to my fiance and G. was the Asparagus mousse. Honestly, I thought that one could have gone either way. It started out looking like baby food and finished as a fancy bowl of goodness. Ah Silver Spoon, a veritable tome of recipes. Some that challenge my perception of what a good recipe could be. Sometimes you have to take a chance and blend your veggies.
Tuesday, February 16, 2010
My First Italian Lamb Chops and Something Undercooked!
Snowmageddon reared its ugly head once again and it left me home alone, at least for a little while, I perused my fridge and found some lamb that needed cooking. Last week I saw it on sale and I bought it under duress because I don't really like lamb.
My mom tells a story about Easter when I was five or six in which I demanded a Swanson TV dinner because she was cooking a leg of lamb instead of turkey. She complied and I loved it, I never got TV dinners. As I aged, my palette expanded and I have liked lamb in the past, usually in greek or turkish style cooking, with copious amounts of Tsatziki or cream, cooked over open fire. I do not like the gaminess or odor of lamb, but I like liver, go figure.
Tonight's recipe was very simple, "Lamb Chops Cooked in Vinegar." It started with a marinade of lamb chops, white wine vinegar, onion, parsley and olive oil. As directed, I let it sit for an hour while I folded wedding invitations. Invitation folding is totally on an as needed basis. After an hour, I drained the chops and added them to a hot pan with some more olive oil. I was then directed to cook them for two minutes on each side. Eager not to overcook the protein for a change, I followed directions and I had barely warm raw meat. I attempted to serve it to my fiance, who as the record shows, pretty much loves everything I cook, but alas no. He asked for a refire, take that J.! I cooked them for about 4 more minutes on each side and they were edible. I ate it, it had no happy zing of vinegar or satisfying crisp and was very gamy smelling.
The true treat of the meal were the green beans which I steamed in the microwave (cringe, I keep it honest) and served with butter and Nana Salt. What is Nana salt you might wonder? It is an herb infused salt that my future mother in law makes and it is delicious. The recipe comes from her grandmother in law, who was an Italian ex-patriate. Once I tried it, I was hooked. So much so that I beg for Nana salt in various weird containers when I go over to my future in law's home. Pretty much everyone who tries it does the same thing. Nana salt saved dinner, thanks Nana and K. I think for the rest of this week I will stick to familiar meats.
My mom tells a story about Easter when I was five or six in which I demanded a Swanson TV dinner because she was cooking a leg of lamb instead of turkey. She complied and I loved it, I never got TV dinners. As I aged, my palette expanded and I have liked lamb in the past, usually in greek or turkish style cooking, with copious amounts of Tsatziki or cream, cooked over open fire. I do not like the gaminess or odor of lamb, but I like liver, go figure.
Tonight's recipe was very simple, "Lamb Chops Cooked in Vinegar." It started with a marinade of lamb chops, white wine vinegar, onion, parsley and olive oil. As directed, I let it sit for an hour while I folded wedding invitations. Invitation folding is totally on an as needed basis. After an hour, I drained the chops and added them to a hot pan with some more olive oil. I was then directed to cook them for two minutes on each side. Eager not to overcook the protein for a change, I followed directions and I had barely warm raw meat. I attempted to serve it to my fiance, who as the record shows, pretty much loves everything I cook, but alas no. He asked for a refire, take that J.! I cooked them for about 4 more minutes on each side and they were edible. I ate it, it had no happy zing of vinegar or satisfying crisp and was very gamy smelling.
The true treat of the meal were the green beans which I steamed in the microwave (cringe, I keep it honest) and served with butter and Nana Salt. What is Nana salt you might wonder? It is an herb infused salt that my future mother in law makes and it is delicious. The recipe comes from her grandmother in law, who was an Italian ex-patriate. Once I tried it, I was hooked. So much so that I beg for Nana salt in various weird containers when I go over to my future in law's home. Pretty much everyone who tries it does the same thing. Nana salt saved dinner, thanks Nana and K. I think for the rest of this week I will stick to familiar meats.
Saturday, February 13, 2010
BLT's Italian Style, a Revelation! and Some Overcooked Steak
Tomatoes with Bacon Au Gratin, a Silver Spoon revelation, this recipe is one of my favorites so far! Wednesday, I had the day off from work due to a snow storm that never arrived. I decided to try one of the more time consuming recipes for dinner that day. To start Tomatoes with Bacon Au Gratin, I scooped out several tomatoes so that they were hollow shells, salted them and turned them upside down. The tomatoes are supposed to drain for an hour so I left them draining and took off to the grocery store.
When I got back it was just about time to flip them over. I added bacon, mushrooms and onions to a pan and sauteed them for a few minutes. I then added thyme and parsley and cooked for a few minutes more. I then removed the pan from the stove and stirred in a beaten egg. I greased a small oven safe pan and filled each tomato with the bacon mixture and sprinkled with a scant amount of bread crumbs. I popped them in the oven at 350 degrees for 45 minutes and turned my attention to making Salted T-Bone Steak in Sauce.
Silver Spoon instructed me to generously butter a 5 pound T bone steak. Of course I complied. Then I fried the steak for two minutes on each side and put the steak in the oven at 400 degrees. While the steak was cooking I made the sauce. I added six shallots and butter to a pan and cooked it down and then added some wine. Once it evaporated I removed the pan from heat and added two egg yolks, parsley and white wine vinegar. This is where I should have had sauce, but instead I just had sticky shallots. This concoction is best described as a steak topping.
After 15 minutes, I took the steak out of the oven and added my steak topping. The steak was well done, we are more medium rare people. Next time I will cook the steak for 8 or so minutes. Thankfully, I served the steak with the tomatoes and nobody really complained. The tomatoes tasted just like a tender BLT with the lettuce upgraded to mushroom. I really suggest this recipe to anyone who likes the classic combo of tomatoes and bacon.
Ah, I am finally caught up. I have been so busy cooking that I haven't had time to do the writing part of this project.
When I got back it was just about time to flip them over. I added bacon, mushrooms and onions to a pan and sauteed them for a few minutes. I then added thyme and parsley and cooked for a few minutes more. I then removed the pan from the stove and stirred in a beaten egg. I greased a small oven safe pan and filled each tomato with the bacon mixture and sprinkled with a scant amount of bread crumbs. I popped them in the oven at 350 degrees for 45 minutes and turned my attention to making Salted T-Bone Steak in Sauce.
Silver Spoon instructed me to generously butter a 5 pound T bone steak. Of course I complied. Then I fried the steak for two minutes on each side and put the steak in the oven at 400 degrees. While the steak was cooking I made the sauce. I added six shallots and butter to a pan and cooked it down and then added some wine. Once it evaporated I removed the pan from heat and added two egg yolks, parsley and white wine vinegar. This is where I should have had sauce, but instead I just had sticky shallots. This concoction is best described as a steak topping.
After 15 minutes, I took the steak out of the oven and added my steak topping. The steak was well done, we are more medium rare people. Next time I will cook the steak for 8 or so minutes. Thankfully, I served the steak with the tomatoes and nobody really complained. The tomatoes tasted just like a tender BLT with the lettuce upgraded to mushroom. I really suggest this recipe to anyone who likes the classic combo of tomatoes and bacon.
Ah, I am finally caught up. I have been so busy cooking that I haven't had time to do the writing part of this project.
Beef Stroganoff and Spinach and Ricotta Gnocchi
Beef Stroganoff is a recipe I have done for years. Previous to cooking it a la Silver Spoon, I thought I had perfected it. My recipe was some form of beef, onions, mushrooms, mustard and sour cream. It worked great, non fussy and made for great left overs too.
The SS recipe is fussy, doesn't have sour cream and was probably slightly better. I started off by sauteing 4 onions in butter. Onions and butter is clearly a cornerstone of Italian cooking. I then added sliced mushrooms and covered for 10 minutes. Meanwhile I started another pan and added more butter and flour to create a base for a cream sauce. I quickly added a cup of cream and a pinch of sugar and stirred. I removed the sauce from the heat and added a healthy dose of mustard and put it aside while I sauteed strips of sirloin in butter and olive oil. When the beef was cooked, I combined the contents of all three pans and had Beef Stroganoff SS style.
Somewhere in the middle of making the stroganoff, I started washing 2 pounds of spinach. I filled the biggest pot in my house with it and cooked the spinach for 5 minutes. Once it was wilted I made a huge mess in my kitchen trying to squeeze out the excess water. Next time I will bring the whole pot closer to the sink before trying to extract the water. I then dumped the spinach in the food processor and chopped it finely. I combined the spinach with ricotta cheese, parmesan cheese and two egg yolks. I added salt and pepper and rolled them into little balls. I delegated some ball rolling to my BFF and started to add the finished ones into boiling water one at a time.
Instantly I had spinach soup. I was getting about 50 percent of the gnocchi out of the water. It may have needed another yolk to bind the cheese and spinach dough together, or I might not have dusted them with enough flour. T. and I were giggling and trying our best to get as many out of the water as possible. We spilled hot butter on each other, panicked for a few seconds and giggled some more.
I really can't say that this recipe was a success but it was fun to make. The gnocchi were on the bland side, despite the copious amount of salt I added and parmesan cheese. The best way to eat them was discovered this morning when I spread some gnocchi on Italian bread and pretended it was spinach bread. So much for low carb living. Coming up soon, another dinner party, stay tuned!
The SS recipe is fussy, doesn't have sour cream and was probably slightly better. I started off by sauteing 4 onions in butter. Onions and butter is clearly a cornerstone of Italian cooking. I then added sliced mushrooms and covered for 10 minutes. Meanwhile I started another pan and added more butter and flour to create a base for a cream sauce. I quickly added a cup of cream and a pinch of sugar and stirred. I removed the sauce from the heat and added a healthy dose of mustard and put it aside while I sauteed strips of sirloin in butter and olive oil. When the beef was cooked, I combined the contents of all three pans and had Beef Stroganoff SS style.
Somewhere in the middle of making the stroganoff, I started washing 2 pounds of spinach. I filled the biggest pot in my house with it and cooked the spinach for 5 minutes. Once it was wilted I made a huge mess in my kitchen trying to squeeze out the excess water. Next time I will bring the whole pot closer to the sink before trying to extract the water. I then dumped the spinach in the food processor and chopped it finely. I combined the spinach with ricotta cheese, parmesan cheese and two egg yolks. I added salt and pepper and rolled them into little balls. I delegated some ball rolling to my BFF and started to add the finished ones into boiling water one at a time.
Instantly I had spinach soup. I was getting about 50 percent of the gnocchi out of the water. It may have needed another yolk to bind the cheese and spinach dough together, or I might not have dusted them with enough flour. T. and I were giggling and trying our best to get as many out of the water as possible. We spilled hot butter on each other, panicked for a few seconds and giggled some more.
I really can't say that this recipe was a success but it was fun to make. The gnocchi were on the bland side, despite the copious amount of salt I added and parmesan cheese. The best way to eat them was discovered this morning when I spread some gnocchi on Italian bread and pretended it was spinach bread. So much for low carb living. Coming up soon, another dinner party, stay tuned!
Chicken Liver and Prosciutto Crostini
I have a fondness for food and activities of a 60 year old. I love pinochle, jazzercise and chopped liver. Often I am alone in my love of organ meats, cardio and card games with my peers but it doesn't matter. These are the things I enjoy. SS has given me a valid reason for forcing my penchant for liver onto my friends and family.
For Superbowl, I decided to make a crostini that most likely few guests would try, Chicken Liver and Prosciutto Crostini. The recipe was fairly simple and Silver Spoon like in that it asked me to use a large amount of butter, a fair amount of prosciutto and onions and saute for a long time. Meanwhile I warmed up some milk in a small pan and kept it ready. I added the livers and cooked them for a few minutes with several sage leaves. I added a small amount of milk here and there to keep the mixture from drying out. After a few minutes of cooking I transferred the mixture to the food processor and chopped it for a few minutes. Then put it back in the pan with more butter and a bit more milk.
To make them more people friendly, I topped it with bacon slices. My BFF said it was almost as good as her Nana's. She is a fellow liver lover. Mostly people didn't eat them, but I didn't care. I loved the recipe. It reminded me of late nights with my parents in Connecticut playing pinochle and eating chopped liver. I know, I will fit right in at the old folks home when the time comes. Coming up next, low carb gnocchi and Beef Stroganoff a la Silver Spoon!
For Superbowl, I decided to make a crostini that most likely few guests would try, Chicken Liver and Prosciutto Crostini. The recipe was fairly simple and Silver Spoon like in that it asked me to use a large amount of butter, a fair amount of prosciutto and onions and saute for a long time. Meanwhile I warmed up some milk in a small pan and kept it ready. I added the livers and cooked them for a few minutes with several sage leaves. I added a small amount of milk here and there to keep the mixture from drying out. After a few minutes of cooking I transferred the mixture to the food processor and chopped it for a few minutes. Then put it back in the pan with more butter and a bit more milk.
To make them more people friendly, I topped it with bacon slices. My BFF said it was almost as good as her Nana's. She is a fellow liver lover. Mostly people didn't eat them, but I didn't care. I loved the recipe. It reminded me of late nights with my parents in Connecticut playing pinochle and eating chopped liver. I know, I will fit right in at the old folks home when the time comes. Coming up next, low carb gnocchi and Beef Stroganoff a la Silver Spoon!
Wednesday, February 10, 2010
Braised Beef, This One is Pretty Easy
The difficulty experienced from the afore mentioned Zucchini a Sopresa, the Braised Beef made up for in ease. I was carrying on a fluid conversation with M., my gold friend, and also making chicken wings and didn't break a sweat. Although the particular page that the recipe on is super greasy now in my Silver Spoon book it was pretty easy.
First I melted butter in olive oil (is this blog formulaic or what?) and then I added some carrots, onions, and celery and cooked for 10 minutes. Next I browned the roast on all sides and seasoned with salt and pepper. I added 3/4th cup of wine and let it cooked off and then added the Meat Stock that I refused to throw away after I made it the last time. It was super expensive to make and all I did is boil leeks in it. So when I drained the leeks, I put the stock in ziplock and froze it. Take that expensive stock! I defrosted it in the microwave and added it to the pan with 4 canned tomatoes and one fresh one. Then I added tomato paste diluted with water and brought the mixture to a boil.
Once boiling, I lowered the heat and set the timer for 1.5 hours and ran around cooking the rest of the food. After it was finished cooking it was remarkably firm. Way more 'toothsome' than the other braises I have made from the SS. I wonder if it has something to do with the tomatoes? My favorite judges said the beef was tasty but not a stand out, and I would have to agree. On Superbowl night the beef was not very tender although the flavor was good. The leftovers have been delicious, way more tender and with an increased amount of tasty. If you are undecided as to which braise you should try, I would suggest Braised Beef with Onions, it was tender and had amazing flavor.
Well, a storm is about to hit us any minute, so I have a natural urge to go to the grocery store and buy things I don't need. Later today, I will catch you up on my tales of chicken livers and maybe some stuffed tomatoes. What are you having for dinner tonight?
First I melted butter in olive oil (is this blog formulaic or what?) and then I added some carrots, onions, and celery and cooked for 10 minutes. Next I browned the roast on all sides and seasoned with salt and pepper. I added 3/4th cup of wine and let it cooked off and then added the Meat Stock that I refused to throw away after I made it the last time. It was super expensive to make and all I did is boil leeks in it. So when I drained the leeks, I put the stock in ziplock and froze it. Take that expensive stock! I defrosted it in the microwave and added it to the pan with 4 canned tomatoes and one fresh one. Then I added tomato paste diluted with water and brought the mixture to a boil.
Once boiling, I lowered the heat and set the timer for 1.5 hours and ran around cooking the rest of the food. After it was finished cooking it was remarkably firm. Way more 'toothsome' than the other braises I have made from the SS. I wonder if it has something to do with the tomatoes? My favorite judges said the beef was tasty but not a stand out, and I would have to agree. On Superbowl night the beef was not very tender although the flavor was good. The leftovers have been delicious, way more tender and with an increased amount of tasty. If you are undecided as to which braise you should try, I would suggest Braised Beef with Onions, it was tender and had amazing flavor.
Well, a storm is about to hit us any minute, so I have a natural urge to go to the grocery store and buy things I don't need. Later today, I will catch you up on my tales of chicken livers and maybe some stuffed tomatoes. What are you having for dinner tonight?
Tuesday, February 9, 2010
Zucchini a Sopresa, AKA Surprise, this Zucchini is a Pain to Make!
Hi there, I finally found my sink so I am back to writing about our Superbowl party. The recipe that took the longest to make, and by far looked the ugliest, was the zucchini. Zucchini surprise is a recipe that involves deep frying vegetables, who doesn't like that? The problem is that it is fussy and time consuming to do.
As soon as woke up on Superbowl sunday I started slicing the zucchini. The directions were unclear to me, I thought at first The SS wanted me to slice them into circles and make tiny sandwiches. It did not, it wanted lengthwise slices, thin and even enough to make long sandwiches. Too bad I don't have a mandolin, I think that would have made prep time more enjoyable. My fiance showed me how his father slices zucchini for the grill, leaving the stem together and making tiny slices to fan the vegetable out. I did my best but the slices were very uneven. Next, I salted them and let them dry for an hour.
In the meantime I rushed to the grocery store and bought more food because I didn't think we'd have enough. . .I always think there isn't enough. When I returned, I created an assembly line of flour, beaten eggs, and bread crumbs with my awesome electric wok(A gift from my future Nanny-in-Law). I sandwiched some provolone and oregano in between the slices of Zucchini and dredged them in flour. I then dipped into egg and finally coated with breadcrumbs. The first batch promptly fell apart in my wok, and the second and then I got mad. I stuck toothpicks to secure them and then it was smooth, time consuming sailing.
After I assembled and fried the first successful round, I salted with my Himalayan pink salt and created a paper towel nest to soak up the excess oil. I fried forever and then they were finally done. They looked so ugly, cheese popping out, uneven coating, toothpicks. The presentation was definitely a disappointment, but C. loved them, she says fried zucchini is her favorite, I have to admit the leftovers were pretty tasty tonight. I think I might have to try it again with a mandolin and a better attitude. Coming up next, braised beef and liver crostini. This might be a two entry night, I have a snow day tomorrow!
As soon as woke up on Superbowl sunday I started slicing the zucchini. The directions were unclear to me, I thought at first The SS wanted me to slice them into circles and make tiny sandwiches. It did not, it wanted lengthwise slices, thin and even enough to make long sandwiches. Too bad I don't have a mandolin, I think that would have made prep time more enjoyable. My fiance showed me how his father slices zucchini for the grill, leaving the stem together and making tiny slices to fan the vegetable out. I did my best but the slices were very uneven. Next, I salted them and let them dry for an hour.
In the meantime I rushed to the grocery store and bought more food because I didn't think we'd have enough. . .I always think there isn't enough. When I returned, I created an assembly line of flour, beaten eggs, and bread crumbs with my awesome electric wok(A gift from my future Nanny-in-Law). I sandwiched some provolone and oregano in between the slices of Zucchini and dredged them in flour. I then dipped into egg and finally coated with breadcrumbs. The first batch promptly fell apart in my wok, and the second and then I got mad. I stuck toothpicks to secure them and then it was smooth, time consuming sailing.
After I assembled and fried the first successful round, I salted with my Himalayan pink salt and created a paper towel nest to soak up the excess oil. I fried forever and then they were finally done. They looked so ugly, cheese popping out, uneven coating, toothpicks. The presentation was definitely a disappointment, but C. loved them, she says fried zucchini is her favorite, I have to admit the leftovers were pretty tasty tonight. I think I might have to try it again with a mandolin and a better attitude. Coming up next, braised beef and liver crostini. This might be a two entry night, I have a snow day tomorrow!
Monday, February 8, 2010
This Sunday Sunday Sunday, Stuffed Mushrooms
Wow, I am just now recovering from an incredible Superbowl party. We had a ton of fun people over, 3/5ths of my bridesmaids and a couple of cool new friends that we'd never met before. It was a great time and was great to see everybody.
I, of course, wanted to do as many new recipes as I could muster to feed all of our visitors and decided on a menu of Stuffed Mushrooms, Zucchini Surprise, Chicken Liver and Proscuitto Crostini, Sausages with Leeks, and Braised Beef. Additionally we had Chili, Chicken Wings, Veggie and Dips and my bff called an audible with Marshmallow Blondies. Thanks T.! So as my friend A. at work asked me incredulously today, "This is relaxing to you?" Actually, no, not relaxing, but boy I sure did learn a lot, and yes I am insane.
On Saturday night, I prepped all the veggies for our tray and made the stuffed mushrooms. The stuffed mushroom recipe is such a keeper. It is easy, vegetarian and tasty. I started off with soaking a few slices of bread in milk and then separated Cremini mushroom stems from the caps. While I was working with the mushrooms, I heated a saute pan and added a few cloves of garlic in butter and olive oil. When the mushrooms were cleaned and separated, I chopped the stems finely and fried them in my prepared pan. After the mushroom stems had cooked for a few minutes I squeezed out the milk soaked bread and added it with a sprig of parsley to the pan. I stirred it for a few minutes and put it aside.
I drizzled some oil into my favorite casserole dish and stuffed each mushroom cap with the dough. At first, I feared there wouldn't be enough to fill each cap but it turned out to be the perfect amount. Once they were assembled I covered and cooked them on the stove top for 15 minutes. I warmed them up right before the guests arrived and had to hide some for my favorite guest judges. This recipe offers a great alternative to seafood or sausage stuffed mushrooms and is relatively inexpensive. I have a lot more to share and will do so as soon as I can locate my kitchen sink underneath the huge pile of dishes.
I, of course, wanted to do as many new recipes as I could muster to feed all of our visitors and decided on a menu of Stuffed Mushrooms, Zucchini Surprise, Chicken Liver and Proscuitto Crostini, Sausages with Leeks, and Braised Beef. Additionally we had Chili, Chicken Wings, Veggie and Dips and my bff called an audible with Marshmallow Blondies. Thanks T.! So as my friend A. at work asked me incredulously today, "This is relaxing to you?" Actually, no, not relaxing, but boy I sure did learn a lot, and yes I am insane.
On Saturday night, I prepped all the veggies for our tray and made the stuffed mushrooms. The stuffed mushroom recipe is such a keeper. It is easy, vegetarian and tasty. I started off with soaking a few slices of bread in milk and then separated Cremini mushroom stems from the caps. While I was working with the mushrooms, I heated a saute pan and added a few cloves of garlic in butter and olive oil. When the mushrooms were cleaned and separated, I chopped the stems finely and fried them in my prepared pan. After the mushroom stems had cooked for a few minutes I squeezed out the milk soaked bread and added it with a sprig of parsley to the pan. I stirred it for a few minutes and put it aside.
I drizzled some oil into my favorite casserole dish and stuffed each mushroom cap with the dough. At first, I feared there wouldn't be enough to fill each cap but it turned out to be the perfect amount. Once they were assembled I covered and cooked them on the stove top for 15 minutes. I warmed them up right before the guests arrived and had to hide some for my favorite guest judges. This recipe offers a great alternative to seafood or sausage stuffed mushrooms and is relatively inexpensive. I have a lot more to share and will do so as soon as I can locate my kitchen sink underneath the huge pile of dishes.
Wednesday, February 3, 2010
I Made Hollandaise Sauce!
It's true, I made Hollandaise Sauce and it could stand up against any Hollandaise I've ever enjoyed!!! I rule. So much so that I wonder if I need to write any further, but I cooked other things of the Silver Spoon variety and rules are rules.
Continuing with the pork theme, I prepared, "Ribs in White Wine" and "Leeks with Hollandaise." First, I put the daily combination of olive oil and butter in a large pan and sauteed 4 fresh sage leaves for a few minutes. After the leaves crisped up I added the ribs and turned the heat to high. I browned the ribs on all sides and then turned the heat back down and simmered for 20 minutes.
While the ribs simmered I cleaned 2.25 pounds of leeks and set them to cook in boiling water for 15 minutes. For suggestions on how to clean a pesky leek click here. It was then time salt and pepper the ribs and add a trickle of the 3/4 cup of wine I was set down to slowly add. I have some strange satisfaction from dumping huge amounts of cooking liquid into a pot, I feel like I am really doing something. The directions specifically told me not to do this. The Silver Spoon, breaking one bad cooking habit at a time.
After I misted the ribs with a drop of wine, it was time to get ready to make Hollandaise, a very intimidating sauce. Making this sauce any other way but the blender method my fiance's family taught me seemed out of my cooking league. Obviously the SS wasn't going to let me get away with the blender, so as directed I cut up two sticks of butter, separated three eggs and got a pot of water simmering. The SS told me to rest my bowl on top of the simmering water and whisk in two cups of butter *wince* and make this glorious sauce. The whisking takes 15 minutes. At minute 10 I had flashbacks of aerobics class and asked my fiance to juice the lemon and take over whisking. At minute 15, I removed the sauce from the heat and added the lemon juice, voila it was delicious. I had to restrain myself from eating it out of the bowl.
Soon after the ribs were done, and they held their ground against the "H" sauce. They were beautifully carmelized and very juicy. The pork also retained the flavor of the wine extremely well, maybe the drizzling works better than the dumping, who knew? We ate the "Leeks with Hollandaise," with the leftover "Asparagus and Parmesan" and ribs. I will definitely add this new way to make hollandaise to my cooking repertoire and league. I rule.
Continuing with the pork theme, I prepared, "Ribs in White Wine" and "Leeks with Hollandaise." First, I put the daily combination of olive oil and butter in a large pan and sauteed 4 fresh sage leaves for a few minutes. After the leaves crisped up I added the ribs and turned the heat to high. I browned the ribs on all sides and then turned the heat back down and simmered for 20 minutes.
While the ribs simmered I cleaned 2.25 pounds of leeks and set them to cook in boiling water for 15 minutes. For suggestions on how to clean a pesky leek click here. It was then time salt and pepper the ribs and add a trickle of the 3/4 cup of wine I was set down to slowly add. I have some strange satisfaction from dumping huge amounts of cooking liquid into a pot, I feel like I am really doing something. The directions specifically told me not to do this. The Silver Spoon, breaking one bad cooking habit at a time.
After I misted the ribs with a drop of wine, it was time to get ready to make Hollandaise, a very intimidating sauce. Making this sauce any other way but the blender method my fiance's family taught me seemed out of my cooking league. Obviously the SS wasn't going to let me get away with the blender, so as directed I cut up two sticks of butter, separated three eggs and got a pot of water simmering. The SS told me to rest my bowl on top of the simmering water and whisk in two cups of butter *wince* and make this glorious sauce. The whisking takes 15 minutes. At minute 10 I had flashbacks of aerobics class and asked my fiance to juice the lemon and take over whisking. At minute 15, I removed the sauce from the heat and added the lemon juice, voila it was delicious. I had to restrain myself from eating it out of the bowl.
Soon after the ribs were done, and they held their ground against the "H" sauce. They were beautifully carmelized and very juicy. The pork also retained the flavor of the wine extremely well, maybe the drizzling works better than the dumping, who knew? We ate the "Leeks with Hollandaise," with the leftover "Asparagus and Parmesan" and ribs. I will definitely add this new way to make hollandaise to my cooking repertoire and league. I rule.
Tuesday, February 2, 2010
Curried Pork Chops and Asparagus with Parmesan
This is a new record, I had all the ingredients I needed! I am so thankful that I had everything necessary because this was my first night working out after a shameful amount of not working out. I was moving a little less jauntily around my kitchen tonight, that is for sure! It is very lucky that curried pork chops is a simple recipe.
All I needed to do was put a little butter and oil in a saute pan and cook the pork chops for a few minutes. At the same time I put a large pan of salted water on to boil for the asparagus. After I cooked the pork chops through it was time to deglaze the pan with a large amount of brandy. This took a fair amount of time, I steeled myself to be patient and then added cream, vegetable stock and curry powder. All that was left to do was simmer the pork chops for 15 more minutes.
It was just about time for the asparagus to be overdone so I drained them and drizzled melted butter over all the slightly mushy veggies. Again, if you like your vegetables on the crisp side reduce cooking times listed for them in The Silver Spoon. Because I am learning to be patient and trust in the experience in others, I will continue to overcook my vegetables as directed, but I will try not to complain about it as much. The asparagus being well buttered and *tender* was then ready to have Parmesan cheese grated over the top. I grated like a demon, this was just like one of the exercises in aerobics. The pork chops had just about finished as well. My fiance plated it for me as I was too sore to finish the job(I wish I was kidding) and included some Parisian Cucumbers from yesterday. They were even better after marinating another day!
I wish I could tell you that I had a pork chop revelation, that the meat was moist and flavorful. The sauce was great, the dish looked great (very carmelized) but the meat was just plain dry. This is the thing that keeps me from cooking pork chops. No matter what I do, the meat isn't moist. Who wants a hunk of dry meat? I would not, unless it is beef jerky. I can't think of what I could have done differently to moisturize the pork chops. So, it is back to the drawing board for me as far as executing a juicy pork chop. Don't worry, I'll have plenty more chances! Tomorrow I move onto Pork Ribs, I hope they will be juicier than tonight.
All I needed to do was put a little butter and oil in a saute pan and cook the pork chops for a few minutes. At the same time I put a large pan of salted water on to boil for the asparagus. After I cooked the pork chops through it was time to deglaze the pan with a large amount of brandy. This took a fair amount of time, I steeled myself to be patient and then added cream, vegetable stock and curry powder. All that was left to do was simmer the pork chops for 15 more minutes.
It was just about time for the asparagus to be overdone so I drained them and drizzled melted butter over all the slightly mushy veggies. Again, if you like your vegetables on the crisp side reduce cooking times listed for them in The Silver Spoon. Because I am learning to be patient and trust in the experience in others, I will continue to overcook my vegetables as directed, but I will try not to complain about it as much. The asparagus being well buttered and *tender* was then ready to have Parmesan cheese grated over the top. I grated like a demon, this was just like one of the exercises in aerobics. The pork chops had just about finished as well. My fiance plated it for me as I was too sore to finish the job(I wish I was kidding) and included some Parisian Cucumbers from yesterday. They were even better after marinating another day!
I wish I could tell you that I had a pork chop revelation, that the meat was moist and flavorful. The sauce was great, the dish looked great (very carmelized) but the meat was just plain dry. This is the thing that keeps me from cooking pork chops. No matter what I do, the meat isn't moist. Who wants a hunk of dry meat? I would not, unless it is beef jerky. I can't think of what I could have done differently to moisturize the pork chops. So, it is back to the drawing board for me as far as executing a juicy pork chop. Don't worry, I'll have plenty more chances! Tomorrow I move onto Pork Ribs, I hope they will be juicier than tonight.
Monday, February 1, 2010
Steak with Mustard Sauce, Spinach in Cream Sauce and Parisian Cucumbers
I managed to make it through a harrowing Monday. It was so Monday-like that I almost thought I would need to buy take out, eat pizza or worse drive through a slop vendor and eat slop. Thankfully my fiance is the best, and agreed to go grocery shopping with me to fight the fast food demons.
I decided to do a fast cooking Silver Spoon trio to mediate the kinda long session of grocery shopping. Steak, creamed spinach and a cucumber salad, how long could it take? Turns out it takes about an hour, but who's counting?!
I first washed and cooked the spinach "in only the water that clings to it," after the rinsing. Something about that line feels fancy even if all I am doing is cooking spinach. After cooking the spinach, I drained and cooked the spinach with butter for ten more unnecessary minutes. I have to say, I protest the long cooking times for vegetables a la The Silver Spoon, please excuse my bias. While the spinach was dissolving into nothing, I chopped three cucumbers for my Parisian Cucumbers, salted them and let them sit for thirty minutes. Oh boy SS, this meal was supposed to be quick. In the meantime I chopped up parsley and garlic to add to the cucumbers once they had drained.
After adding cream to the spinach and egads, cooking it for twenty more minutes, it was time to cook the steaks. Steak with mustard sauce is a truly quick recipe. I simply sauteed the steak for two minutes on each side and put it aside. Then I added a bit of brandy to the pan, this is another thing my dad does! He loves to deglaze the pan and it always infuses his dishes with rich flavor. After sufficiently deglazing, I added cream and mustard and let thicken. I put the steaks back in to the sauce and combined the extraneous ingredients for my "Parisian Cucumbers." All that was left was to make a easy dressing of mustard, lemon juice, olive oil and salt and pepper and dump it on the cucumbers.
Dinner was creamy! Creamy spinach topped with a little table side parmesan, with a creamy, mustardy steak actuallymight have been a little too much of a good thing. The "Parisian Cucumbers" helped to cut the cream with their refreshing light taste. I feel like a drank a pint of cream, I might as well after such a decadent meal. However, let the record show that this meal was low carb and despite my foible at a certain French restaurant this weekend, I am back on the straight and cream filled narrow. Tomorrow, I am making ribs in wine sauce, I think there is cream in that recipe too, yikes!
I decided to do a fast cooking Silver Spoon trio to mediate the kinda long session of grocery shopping. Steak, creamed spinach and a cucumber salad, how long could it take? Turns out it takes about an hour, but who's counting?!
I first washed and cooked the spinach "in only the water that clings to it," after the rinsing. Something about that line feels fancy even if all I am doing is cooking spinach. After cooking the spinach, I drained and cooked the spinach with butter for ten more unnecessary minutes. I have to say, I protest the long cooking times for vegetables a la The Silver Spoon, please excuse my bias. While the spinach was dissolving into nothing, I chopped three cucumbers for my Parisian Cucumbers, salted them and let them sit for thirty minutes. Oh boy SS, this meal was supposed to be quick. In the meantime I chopped up parsley and garlic to add to the cucumbers once they had drained.
After adding cream to the spinach and egads, cooking it for twenty more minutes, it was time to cook the steaks. Steak with mustard sauce is a truly quick recipe. I simply sauteed the steak for two minutes on each side and put it aside. Then I added a bit of brandy to the pan, this is another thing my dad does! He loves to deglaze the pan and it always infuses his dishes with rich flavor. After sufficiently deglazing, I added cream and mustard and let thicken. I put the steaks back in to the sauce and combined the extraneous ingredients for my "Parisian Cucumbers." All that was left was to make a easy dressing of mustard, lemon juice, olive oil and salt and pepper and dump it on the cucumbers.
Dinner was creamy! Creamy spinach topped with a little table side parmesan, with a creamy, mustardy steak actuallymight have been a little too much of a good thing. The "Parisian Cucumbers" helped to cut the cream with their refreshing light taste. I feel like a drank a pint of cream, I might as well after such a decadent meal. However, let the record show that this meal was low carb and despite my foible at a certain French restaurant this weekend, I am back on the straight and cream filled narrow. Tomorrow, I am making ribs in wine sauce, I think there is cream in that recipe too, yikes!
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