Sunday, September 21, 2008
When it's summer, i crave salads. But in fall, I WANT MEAT! So this is my roast. I love using herbs from my garden as much as possible. By the way, in any recipe you have and it asked for dried herbs, I say use fresh herbs. I don't know why, but it feels very old fashioned to me. Stay fresh!
3-5 lbs Beef Roast
2 cups red wine
Kosher salt and Pepper
Finely chop herbs. Season Roast with salt and pepper on all sides of roast. On a chopping block, roll roast in herbs, and coat. Put roast on roasting pan. Drizzle roast with extra virgin. At the bottom of the pan, add red wine and garlic. Bake roast slowly. 350F for about 2 hours. Or longer if you don't like Medium Rare. Half way through roasting, check liquid in the bottom, add water if you need too. When roast is finished, move to a cutting board. Take gravy, add to sauce pan. Add salt and pepper to taste. Serve red wine gravy on the side for drizzling. I suggest sauteed spinach and lemon on the side. have a big ole glass of wine with this!! enjoy.
Saturday, September 20, 2008
Ok, not so bad, but I did steal this recipe from an EX, cause it's freakin good! And it makes a lot, so you can either feed a bunch of people, or have lunch for days.
2 packages of Carolina yellow rice with saffron( the long skinny package)
2 cans black beans, drained
1 brick Pepper Jack Cheese
Follow the directions on the rice packages for cooking the rice. Once the rice is tender, remove from heat, and grate cheese into rice, use about half the brick. add beans, and stir . Sprinkle Cumin, about 1/2 tsp. stir everything together.
Make a burrito, fold. Put on a baking sheet, and bake in oven until tortilla is crispy.
Top burrito with sour cream, and salsa.
This is yummy.
Well, Halloween is soon. Carmel corn was always a favorite in my family. Actually, more of an addiction. This is delicious, and yet quick and easy. Just remember, once you have made the syrup, work quickly.
1/2 cup sugar
1 Tbls light corn syrup
2 Tbls water
2 Tbls unsalted butter
1/2 tsp kosher salt
2 1/2 cups fresh popped corn(or 1 microwave bag)
1/4 cup mixed nuts(cashews,peanuts,walnuts,almonds)
In a saucepan, combine sugar, corn syrup and water. Bring to boil. Cook without stirring until carmel forms(when mixture turns brown).
Remove from heat, stir in butter and salt. Add popcorn and nuts to pan. Stir quickly, and coat in carmel. Pour mixture over foil, first spray foil with PAM. Drizzle remaining syrup over popcorn. Let cool and eat!
I love giving this as a housewarming gift, in a cut box or tin.
Sunday, September 14, 2008
Yesterday I was Upstate New York at a farmers market. It was beautiful. A family owned farm, where they even made homemade pies. I stocked up on apples, peaches,tomatoes. They had run out of corn by the time I got there. But Because it's so beautiful right now... Here is a fun recipe.
8 ears corn on the cob
2 cups black beans, drained, rinsed
4 scallions, chopped
3 ripe plum tomatoes, chopped
1 red bell pepper, diced
3 TBSP red wine vinegar
1 tsp sea salt
1/4 tsp pepper
2 Tbls chopped cilantro
Shuck corn in a shallow pan, slice kernels off.
In a large frying pan, heat 2 Tbls olive oil and saute until soft, return to bowl, add beans,scallions, tomatos, and red pepper. Add salt and pepper to taste.
Monday, September 8, 2008
Tomatoes are in season. Right now there are beautiful tomatoes at the farmers market. Or for me, there are some growing in my back yard, along with my jalapenos. This is a great fresh salsa, for anytime!
1/2 Red onion, chopped
1/2 green bell pepper,chopped
1/4 cup fresh cilantro
6 fresh tomatoes, chopped
2 tsp olive oil
1/2 lime, juiced
kosher salt and pepper
Enjoy! this should last for a few days if you don't finish it in one sitting.
I am officially addicted to Goat cheese! I put it in almost every salad I make, and I'm always trying to figure out new ways to make a goat cheese salad... So here is a new one! I think this is a great fall salad. It's sweet yet savory.
8ounces soft goat cheese
6 thin prosciutto slices
2 tsp Champange vinegar
1 tsp minced shallots
1/2 tsp dijon mustard
2 TBLS extra virgin oil
4 ounces baby arugula
6 sweet firm red plums, halved pitted, and cut into wedges
1 tsp thinly sliced mint
Roll cheese into 1 inch log, sprinkle with pepper. Cut into 6 equal pieces. Wrap each piece with prosciutto.
Whisk vinegar,shallots, mustard and honey in bowl, gradually add oil. Season with salt and pepper. Mix together. Add plums. Place cheese rounds on top of salad.
This should be enough for 4 small plates. Enjoy this savory salad!
Saturday, September 6, 2008
I love love love this. When I worked at the Spotted Pig in NYC, Chef April Bloomfield made a mushy pea and toast. This is very British, and I think a perfect snack. It's not quick to make, but well worth the effort, besides you don't get many chances to use that mortal and pestal you probably got as a gift once.
1 pound fresh peas in pods
1 1/2 pound broad beans in pods
Bunch of fresh Mint, leaves picked
Generous handful of fresh grated Pecorino cheese
juice of 1 lemon
sea salt and fresh pepper
4 slices sourdough bread
1 clove garlic
2 large balls of fresh Mozzerella
Take all peas and beans out of shells, use mortar and pestal, in batches if necessary.
Bash up half of the mint leaves with peas & pinch of salt, add beans and crush to a paste.Add extra Virgin olive oil, stir in Pecorino, add lemon juice and season with more salt and pepper if needed
Toast bread on both sides, rub garlic on bread
Take a nice spoonful and spread it on the toast, serve it with a nice hunk of fresh Mozzarella, for an added bonus add a side of Proscuitto or Speck. Drizzle a little extra virgin over everything. And chomp!
Fancy tasting appetizer. It you are having a little dinner party, pre-make these babies, and pop them in the oven when your guests arrive, pull them out hot, and serve. They will FLY off the plate, so make a lot.! People love these little balls of goodness!
Bunch of fresh Cilantro
Pitted Dates(Sunmaid pre-packed natural)
Chop cilantro bunch very very fine, and add to softened cream cheese, add salt, and mix well
Stuff cream cheese mixture into dates, I recommend putting the mixture in a ziplock bag, and cutting off the bag corner. Squeeze the mixture until it comes out the hole. Wrap the dates with small pieces of prosciutto and stab with toothpicks. Put in oven at about 350F, until warm and juicy, about 15 minutes.
Ok, To some this may sound gross. I personally love this side dish, mostly because It's the ONLY way I ever make just carrots as a side dish. I think carrots are delicious, but they have lost their popularity. But with lime, it's fresh and clean tasting
2TBLS unsalted butter
1 1/2 lbs carrots, sliced into 1/2 inch thick
2 scallions,thinly sliced
2TBLS fresh lime juice
1tsp grated lime zest
2Tbls chopped pecans
1tbls chopped parsley
kosher salt and pepper
Melt the butter in a large skillet, add sliced carrots and scallions, cook over medium heat, until scallions are soft, about 2-3 minutes. Add lime juice and zest, and season with salt and pepper. Cover the skillet,and cook until carrots are crisp-tender(15 minutes). Stir in chopped pecans and parsley. Serve right away!
I personally would pair this with roast chicken. This would be a great addition at Thanksgiving, just double the recipe for a bigger portion. Happy zesting!
Wednesday, September 3, 2008
I have a dream.. a dream that some day You can find homemade mini pies like you can cupcakes! I love to make pies. But they are very hard to cut into without losing all the insides. This is a great recipe for individual pie slices! So let's start with one of my favorites.. Apple Pie!
1 Sheet frozen puff pastry(thawed)
2 medium Apples(mcintosh or cortland), cored and cut into 1/2 inch pieces
1/4 cup dark brown sugar
1/2 cup chopped walnuts
Heat oven to 400F
Cut Pastry into 4 squares. Line 4 round of a muffin tin with the squares, allowing the corners to stick out.
In a bowl, combine the apple,sugar, and walnuts.
Fill each pastry with mixture. Bake about 25 minutes
Serve with whipped cream on top!
This is yum yummy! You can take this idea, and use it for almost any pie! Berries, cherry, even mini lemon meringue. Take an old family recipe, and throw it in a muffin tin!
I have served this at many a party. This makes a pretty big portion. I love that this is hearty and filling dip. This is also very quick, and cheap. Great for last minute ideas.
1 TBLS olive oil
1 cup chopped onions
1Tlbs grated garlic
1tsp fresh rosemary(very chopped)
2(15oz) cans Great Northern Beans
1 TBLS white wine vinegar
1/4 tsp crushed red pepper
salt to taste
Oven at 350F
Heat olive oil in pan, over medium heat, add onions, garlic, rosemary, until soft.
In food processor, blend onion mixture, beans, vinegar, red pepper and salt until smooth.
Transfer to baking dish. sprinkle with paprika on top. Bake until hot. Serve with assorted breads and crackers.
So I've been thinking a lot about how to make a good Turkey Burger. My neighbor is allergic to beef, so she always has to eat turkey burgers. So I wanted to figure out a new recipe for her the next time we cook out. I LOVE this.
3/4 LBS ground turkey
1 medium zucchini(grated)
1 medium carrot(grated)
2 cloves garlic(finely grated)
3/4 tsp fresh thyme
good pinch of Kosher salt and pepper
1 large egg
Combine everything in a large bowl, and form into 4 patties. Cook in skillet with olive oil or on grill. I suggest squeezing a bit of lemon on top of burgers, top with a bit of mayo and lettuce. Make sure bread is toasted!