I completely forgot to post Barefoot Bloggers’ recipe for Herb-Roasted Onions chosen by Kelly from Baking with the Boys. I dont’ particularly care for onions unless they are in something else, so I have to go off of my guinea pigs’ responses. Supposedly two-thumbs up.
Click here for the recipe.
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When I made this Beef Bourguignon a few days ago it was one of those disastrous days in the kitchen. We’ve all had them: you burn yourself (in my case my right and left hands in separate incidents); you spill stuff (a canister of sugar and then water on my camera which, by the grace of God survived); and the recipe you are making just doesn’t want to cooperate. Being the klutz I am the spills and burns came as no surprise, but having one of Ina Garten’s recipes fail on me was just down right shocking.
The directions called for a few minutes on the stove top before an hour long trip into a low oven. After the requisite 75 minutes, I removed the Bourguignon from the oven, and while I knew the cooking time was on the short-side for chuck, I was expecting moist, tender, melt-in-your mouth cubes of beef. After all, this was an Ina recipe. But instead of a dish with juicy chunks of beef in a complex and flavorful wine sauce, I was met with wine soup studded with tough, chewy, pieces of meat. It tasted like it was destined for the dog bowl. Could this be? Had one of Ina’s recipes failed me? I could not resign myself to such a harsh reality so I wrangled the pot back onto the stove top (with my right hand, which wasn’t burned quite as bad) and let it simmer over ultra low heat for another three hours. After a day where everything went wrong, I thought the Bourguignon was doomed. But no, three hours later, the beef was perfectly tender and delicious.
Adapted from Ina Garten
- 1 tablespoon good olive oil
- 8 ounces dry cured center cut applewood smoked bacon, diced
- 2 1/2 pounds chuck beef cut into 1-inch cubes
- Kosher salt
- Freshly ground black pepper
- 1 pound carrots, sliced diagonally into 1-inch chunks
- 2 yellow onions, sliced
- 2 tsp. chopped garlic (2 cloves)
- 1/2 cup Cognac
- 1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
- 2 tsp. butter
- 1 pound frozen whole onions
- 1 pound fresh mushrooms stems discarded, caps thickly sliced
- Preheat the oven to 250 degrees F.
- Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
- Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
- Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough water to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for 3-4 hours or until the meat and vegetables are very tender when pierced with a fork.
- Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil, then lower the heat and simmer for 15 minutes. Season to taste.
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I was just dying to make macaroni and cheese last week. There is something about cold weather and having to retire my flip flops and gauzy tops (ok, they should have been retired long ago) in favor of fleece hoodies and drawstring sweats that makes me crave pasta, butter, and cheese. Unfortunately for me, I had some deliciously tempting but not-as-much-craved-for shrimp and beef in the fridge. Well, I did have two delicious meals, but really, I just couldn’t plow through those perishables quick enough to get to mac and cheese.
I dug my nose into Foodgawker, Tastespotting, and some of my favorite food blogs in search of a fail-proof recipe. Well, I was a little overwhelmed and confused. Everyone seems to have their own protocol. Cold roux with warm milk; warm milk with cold roux; warm roux with warm milk; to preboil or not preboil; Velveeta as a stabilizer; American as a stabilizer; the decisions were endless. I threw up my hands in disgust and did what I always do when I am overwhelmed – turn to Ina.
I could just sing Ina’s praises all day long. Her recipes are always simple, easy to follow, and delicious. This recipe was no different.
Mac and Cheese
- Kosher salt
- Olive Oil
- 1 lb. whole-wheat elbow pasta
- 2 c. low-fat milk
- 1 c. cream
- 4 Tb. butter
- ½ c. all-purpose flour
- 2 c. grated Swiss cheese
- 2 c. grated cheddar
- ½ tsp. pepper
- ½ tsp. nutmeg
- ½ c. Italian breadcrumbs
- Preheat the oven to 375 degrees F.
- Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
- Meanwhile, heat the milk and cream in a small saucepan, but don’t boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cream and cook for a minute or two more, until thickened and smooth. Off the heat, add the Swiss, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
- Top with breadcrumbs bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
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I really hate brag, but someone should give me my own show. This black bean soup is just awesome flavored awesome. I know, black bean soup isn’t the sexiest meal around. It is humble, cheap, and earthy. Well, what’s wrong with that?
- 1 lb. black beans, rinsed and soaked
- olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 can tomato sauce
- 1 can diced green chiles
- 1 dried red California chili, split with seeds removed
- ½ c. cilantro leaves
- 1 c. frozen kernel corn
- 1 tsp. cumin
- 1 tsp. paprika
- 1 tsp. chili powder
- ½ tsp. ground coriander
- ½ tsp. curry powder
- Salt and pepper
- For garnish: sour cream, cheese, avocado, scallions
- In a large pot, simmer black beans 1½-2 hours in about 6-8 cups water with the lid tilted. Add water as needed so the beans stay covered.
- In a small sautee pan (once the beans are done), sautee the onion, carrots, and celery 2-3 minutes in olive oil.
- Add contents of sautee pan, chiles, split red California pepper (leave split, but seeded), tomato sauce, and spices to the black beans. Cover and cook over very low heat about 30 minutes.
- Remove the whole chili pepper and add cilantro. Using an immersion blender, blend some of the soup to thicken it. Or you can transfer about half of the soup mixture to a blender or food processor and puree it. Stir in corn and cook about 5 minutes.
- Serve topped with cheese, sour cream, scallions, avocado, etc.
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Posted in Chicken, Original Recipes, Salad, Sandwiches, tagged black beans, Chicken, cilantro, corn, food, Recipes, Salad on November 7, 2008|
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This is not your typical chicken salad. I have a strong aversion to mayonnaise and a natural predilection for anything with black beans and cilantro, so of course this is my go-to sandwich filler. Moist, plump, baked chicken is simply tossed with cilantro, lime juice, salt, pepper, avocado, corn, and black beans. After marrying the flavors in the fridge for a few hours you will have a flavorful, healthy, packed-full-of-fiber mixture to fill yesterday’s whole wheat pitas.
- 1 ½ lbs. boneless, skinless, chicken breasts
- 2 Tb. onion, minced
- 1 14 oz. can black beans, rinsed and drained
- ¾ c. frozen kernel corn, thawed
- ½ c. chopped cilantro
- 1 avocado, diced
- Juice of 2 limes
- salt and pepper to taste
- Preheat oven to 350.º Season chicken with salt and pepper and bake for 25 minutes, or until juices run clear. Cool, then cut into 1″ cubes.
- In a large bowl, toss together chicken, corn, black beans, cilantro, onion, lime juice, salt and pepper.
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Posted in soup, tagged Chicken, food, Ina Garten, Recipes, soup on October 29, 2008|
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The rich golden chicken stock I made yesterday was calling my name, begging me to make something wonderful with it. I have been eying Ina Garten’s recipe for Mexican Chicken Soup for a few weeks and figured this would be just the dish worthy of yesterday’s project. The result was a light yet satisfying soup with just the perfect amount spice. I didn’t simmer the tortillas in the broth as the recipe required (following directions has never been my strength). Instead, I put them in the bottom of each bowl and then also garnished the soup with the homemade chips on top (homemade as in I made the tortillas and the chips… keep reading). For added flavor, I topped the soup with chopped cilantro, and just a pinch of cheddar cheese.
Read on for photos and recipes
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