Wednesday, October 13, 2010
Monday, August 30, 2010
Recipe#10 - Flat Iron Steak
The is the best, easy, fast and walk away meal...
This cut of meat is very tasty and easy to work with...
If you got a crock pot it will make this cut of steak extremely tender, and will melt in your mouth..
I have 2 great recipes:
Recipe # 1
- Honey and Barbecue sauce with chopped raw garlic.
- Combine all the ingredients in a bowl and pour into a crock pot or (oven safe casserole dish place in the oven on 250 - 300)- Crock Pot: on the lowest heat setting
- Take your steak with a fork and tenderize the steak by repeatably poking holes on both sides.
- Then place in the crock pot for 2 - 2.5 hours and serve..
- Remember when taking the steak out of the pot - Let the steak sit for 10 to 15 minutes this will allow all the juices to remain in the meat before serving.
Recipe #2
Ingredients
Sea salt to taste
1 tsp, cracked grd. black pepper
1/2 cup Italian dressing
1/2 cup red wine
(or your favorite marinade or rub)
Directions
1. Combine ingredients in a 1 gallon zipper bag.
2. Place steak in the marinade and let stand refrigerated for at least 3 hours.
Note: Grilling is good with this type of marinade as well..
- Combine all the ingredients in a bowl and pour into a crock pot or (oven safe casserole dish place in the oven on 250 - 300)- Crock Pot: on the lowest heat setting
- Take your steak with a fork and tenderize the steak by repeatably poking holes on both sides.
- Then place in the crock pot for 2 - 2.5 hours and serve..
- Remember when taking the steak out of the pot - Let the steak sit for 10 to 15 minutes this will allow all the juices to remain in the meat before serving.
Happy eating =)
Recipe#9 - Julia Child's famous "Boeuf Bourguignon"
This recipe is the creme de la creme of all recipes.
Julia Child's famous "Boeuf Bourguignon". It is an amazing melt in your mouth stew that just gets better and better as it sits in the frig.
It is important to use the best ingredients when it comes to this recipe - It will make all the difference in the world.
In Addition to the recipe:
Salad: I will be serving it with a Strawberry-Goat Cheese Salad with a raspberry vinaigrette dressing.
Side Dish: Fresh Asparagus not from a can.
Wine: Beaujolais Nouveau, Cabernet Sauvignon or your favorite Red wine...
Dessert: Fresh fruit with heavy whipped creme (home-made) or Ice cream with MINT!!!
IMPORTANT NOTES: Make sure you dry the meat or it wont brown properly - you will sear the beef to lock in flavor but dont over it cook it -- due to it will cook while in the oven..
Also don't wash mushrooms or at least lightly wash because the mushrooms will soak anything up and you don't want them to absorb water and not the wine - and when cooking the mushrooms don't crowd them or they wont brown as well..
Servings: Serves 6
Ingredients:
Kitchen Supplies:
* 9- to 10-inch, fireproof casserole dish , 3 inches deep
* Slotted spoon
Boeuf Bourguignon:
* 6 ounces bacon
* 1 Tbsp. olive oil or cooking oil
* 3 pounds lean stewing beef , cut into 2-inch cubes
* 1 sliced carrot
* 1 sliced onion
* 1 tsp. salt
* 1/4 tsp. pepper
* 2 Tbsp. flour
* 3 cups full-bodied, young red wine , such as a Chianti
* 2 to 3 cups brown beef stock or canned beef bouillon
* 1 Tbsp. tomato paste
* 2 cloves mashed garlic
* 1/2 tsp. thyme
* Crumbled bay leaf
* Blanched bacon rind
* 18 to 24 small white onions , brown-braised in stock
* 1 pound quartered fresh mushrooms , sautéed in butter
* Parsley sprigs
Directions:
Remove rind from bacon, and cut bacon into lardons (sticks, 1/4 inch thick and 1 1/2 inches long). Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water. Drain and dry.
Preheat oven to 450 degrees.
Sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you sauté the beef.
Dry the stewing beef in paper towels; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.
In the same fat, brown the sliced vegetables. Pour out the sautéing fat.
Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole, and turn oven down to 325 degrees.
Stir in the wine, and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs, and bacon rind. Bring to simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmers
very slowly for 2 1/2 to 3 hours. The meat is done when a fork pierces it easily.
While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.
When the melt is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.
Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock or canned bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables. Recipe may be completed in advance to this point.
For immediate serving: Covet the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley.
For later serving: When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to the simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.
Julia Child's famous "Boeuf Bourguignon". It is an amazing melt in your mouth stew that just gets better and better as it sits in the frig.
It is important to use the best ingredients when it comes to this recipe - It will make all the difference in the world.
In Addition to the recipe:
Salad: I will be serving it with a Strawberry-Goat Cheese Salad with a raspberry vinaigrette dressing.
Side Dish: Fresh Asparagus not from a can.
Wine: Beaujolais Nouveau, Cabernet Sauvignon or your favorite Red wine...
Dessert: Fresh fruit with heavy whipped creme (home-made) or Ice cream with MINT!!!
IMPORTANT NOTES: Make sure you dry the meat or it wont brown properly - you will sear the beef to lock in flavor but dont over it cook it -- due to it will cook while in the oven..
Also don't wash mushrooms or at least lightly wash because the mushrooms will soak anything up and you don't want them to absorb water and not the wine - and when cooking the mushrooms don't crowd them or they wont brown as well..
Servings: Serves 6
Ingredients:
Kitchen Supplies:
* 9- to 10-inch, fireproof casserole dish , 3 inches deep
* Slotted spoon
Boeuf Bourguignon:
* 6 ounces bacon
* 1 Tbsp. olive oil or cooking oil
* 3 pounds lean stewing beef , cut into 2-inch cubes
* 1 sliced carrot
* 1 sliced onion
* 1 tsp. salt
* 1/4 tsp. pepper
* 2 Tbsp. flour
* 3 cups full-bodied, young red wine , such as a Chianti
* 2 to 3 cups brown beef stock or canned beef bouillon
* 1 Tbsp. tomato paste
* 2 cloves mashed garlic
* 1/2 tsp. thyme
* Crumbled bay leaf
* Blanched bacon rind
* 18 to 24 small white onions , brown-braised in stock
* 1 pound quartered fresh mushrooms , sautéed in butter
* Parsley sprigs
Directions:
Remove rind from bacon, and cut bacon into lardons (sticks, 1/4 inch thick and 1 1/2 inches long). Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water. Drain and dry.
Preheat oven to 450 degrees.
Sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you sauté the beef.
Dry the stewing beef in paper towels; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.
In the same fat, brown the sliced vegetables. Pour out the sautéing fat.
Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole, and turn oven down to 325 degrees.
Stir in the wine, and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs, and bacon rind. Bring to simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmers
very slowly for 2 1/2 to 3 hours. The meat is done when a fork pierces it easily.
While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.
When the melt is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.
Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock or canned bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables. Recipe may be completed in advance to this point.
For immediate serving: Covet the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley.
For later serving: When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to the simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.
Sunday, August 22, 2010
Recipe#8 - Clint's Famous French Toast
French Toast as simple as it is and the key word is keep it simple - Is that is it actually an art form.
The Recipe I will entail is one I came up with over the years because of my love of "French Toast".
Below is the my secrets and then ingredients:
SECRET TO GOOD MOIST FRENCH TOAST:
To me I love buttery MOIST French Toast - The are 3 key steps that must never be missed.
1) Batter - When you mix your eggs and sour cream it needs to take on the look of watery cake batter. You need to whip and do it hard and fast to incorporate as much air as you can into the egg dip. This will make the F.Toast fluffy.
2) Dipping - The number of times of dipping or as I do FLIPPING. Flipping one side to the next counting to 8 (MIN) to 10 depending if the bread feels like its just about to fall apart. BREAD - WHITE or Texas Toast - with texas toast 10 (MIN).
3) Cooking - Cook it slowly dont turn up the stove and make the pan too hot.
IMPORTANT: If your butter is sizzling rapidly in the pan you have it way to hot. I cook it low to medium - the butter sizzles for just a sec and stops - the perfect temperature. Cooking it slow keeps it from drying out and keeps it moist.
RECIPE:
Serving Size: 4 Pieces of French Toast - Increase amount of batter accordingly.
3 Eggs - (Brown Eggs Preferred)
1 Large Tablespoon of Sour Cream
1 Teaspoon of Sugar (optional)
Garnishes:: Strawberry, Blue Berries, Kiwi
Prepare your batter while heating you skillet on low heat. After whipping your batter to the point that hardly no lumps are left in the batter and it has taken on a watery cake batter consistence - Then start buttering your skillet extremely generously - when butter is slightly sizzling and/ or bubbling a bit - ADD your correctly numbered dipped F.Toast to your skillet.
After few minutes till you learn how long it takes - Check to see if it has taken on a semi Brown / Yellow appearance.. Don't over cook it or it wont come out moist.. When you have reach the point of flipping - Flip then butter the F.Toast. Cook the other side the same way and when ready to remove then butter the other side.
Add Garnishes and Happy Eating =)
Thursday, July 1, 2010
GRILLED OR OVEN-BAKED PATTY PAN SQUASH
This recipe is for my high school friend Bob Schultz...
RECIPE:
4 medium sized patty pan squash
olive oil with onion and garlic powder
Cut squash length wise and remove seeds. Wash throughly in cold water and pat dry.
Pour 1/4 cup olive oil into a cup and add 1/4 tsp garlic and 1/4 tsp onion powder. You can add other spices to the oil if desired.
>>>> Make your own spice rub using a mix of herbs listed below.. I like Marjoram, Rosemary, brown sugar, Lemon Zest, salt / pepper...
Note: Rosemary, oregano, sweet marjoram, fresh basil, red pepper flakes, salt and pepper, parsley are good suggestions.
Pre-heat BBQ to 400°F. or Oven to 350
Brush squash on one side with olive oil mixture and place face down on grill.
Cover for 6 to 10 minutes then brush top of squash with olive oil, turn over and cover again.
Repeat this process until squash is golden brown on both sides.
Serve hot with bowl side upwards. Can be sprinkled with cheese of your choice.
Grilled Chicken with Garlic-Herb Dressing and Grilled Lemon
I made this last weekend.. It was moist and delicious.. EASY to do!!!!
Ingredients
* 2 heads garlic, cut in 1/2 horizontally
* Kosher salt
* Freshly ground black pepper
* Extra-virgin olive oil
* 2 whole fresh thyme sprigs, plus leaves from 6 sprigs
* 2 lemons, juiced, plus 2 lemons, halved
* About 1 bunch flat-leaf parsley, leaves chopped
* 1 (4 to 4 1/2-pound) chicken, cut into 10 pieces
* Freshly ground black pepper
* 2 heads radicchio, preferably Treviso, cut into quarters
* 1 tablespoon balsamic vinegar
Directions
Preheat the oven to 400 degrees F. Cut a piece of aluminium foil about 12 inches long.
Put the garlic on 1/2 of the foil, sprinkle with salt and pepper, drizzle in some olive oil, and add 2 sprigs of thyme. Fold the foil enclosing the garlic, making a pouch, and add a couple teaspoons of water. Fold the foil over the garlic to enclose and fold in the edges 2 or 3 times to seal. Put the package in the oven and roast for 30 minutes, or longer, until the garlic is soft. Open the package and let the garlic cool a bit, then squeeze out the cloves into a food processor or blender. Add 1/2 cup olive oil, the lemon juice, parsley, and thyme leaves and puree to make a thick vinaigrette.
Preheat an outdoor gas or charcoal grill to medium heat.
Rinse the chicken and pat dry with paper towels. Put the pieces in a bowl, sprinkle with salt and pepper, and drizzle with olive oil; toss to coat with the seasonings and then refrigerate while you get everything else together.
Put the radicchio in another bowl, drizzle with olive oil, balsamic vinegar. Sprinkle with salt and pepper and toss; set aside.
When you're ready to cook, take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface.
Season with salt and pepper and place the radicchio quarters on the preheated grill. Cook the radicchio for about 2 minutes per side until it has a nice char; pull it off the grill, place into a bowl, cover with plastic wrap, and set aside to steam and finish cooking.
Then put the chicken on the grill, skin side down, and grill. Grill the chicken for about 20 minutes, turning once, then baste with about half of the vinaigrette and keep cooking until an instant-read thermometer stuck into the thickest part of the thigh reads 160 degrees F and the chicken is nice and caramelised all over, 15 to 20 more minutes. During the last few minutes, throw the lemon halves on the grill, cut sides down, and cook until just marked and smoky.
To serve, separate the radicchio into individual leaves in a big bowl. Add the chicken and the rest of the dressing and toss well. Serve with grilled lemon halves, squeeze the lemon over the chicken, and top with reserved dressing.
Sunday, March 7, 2010
UPDATE: Sunday, March 7th 2010
I am having trouble finding good "Baby Back Ribs" that have the right fat to meat ratio - and more importantly NOT already been sauced or with spicy's. I know of a meat store in murfreesboro but researching nashville.
So moving the "Ribs" down a notch and putting:: "Mango Chutney on top of Tilapia"
Which is an amazing fish for the most finicky of seafood lovers!!!
Good Eating, Clint
So moving the "Ribs" down a notch and putting:: "Mango Chutney on top of Tilapia"
Which is an amazing fish for the most finicky of seafood lovers!!!
Good Eating, Clint
Saturday, March 6, 2010
Recipe #5 - Fall Off The Bone "Baby Back Ribs", Bake Beans Pancetta, Creamy Cole Slaw and Stawberry Walnut Salad with Fried Goat Cheese
Hey guys, I am awaiting my new Julia Child cook book so will be revisiting her fantastic recipes with possible changes. Barefoot Contessa "Ina Garter" has taken some of her recipes and made great changes.
RECIPE OF TODAY::: I will be trying this recipe on sunday and will blog the recipes and how it went - with tips.
RECIPE TO COME::: This is my recipe - I have worked on it over the years. Its my Fabulous Meat Loaf - It has ground chuck, Pork and Lamb meat with a wonderful tomato relish on top, Garlic Mash Potatoes and Asparagus..
I welcome all your comments and recipes. I have a great weekend.
Thanks Clint
Sunday, January 24, 2010
Recipe #4 - Appetizer - Grilled Jerk Chicken with Mango Cilantro Salsa
This is tasty.. Made it today (01/24/2010) -- along with making beef stock.. its quick an easy - prefect for the hungry crowd when you need minutes to get the course out..
Ingredients
1/2 cup vegetable oil
1 onion, coarsely chopped
2 scallion, coarsely chopped
1 large Scotch bonnet pepper, stem and seeds removed
1 tablespoon fresh ginger, grated
3 cloves garlic, coarsely chopped
1 tablespoon finely chopped fresh thyme
2 tablespoons red wine vinegar
1 tablespoon light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
Pinch ground cloves
1 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon fresh lime juice
4 chicken thighs, skin on, bone in
4 drumsticks, skin on
To prepare the jerk chicken:
Directions
Puree all the ingredients, except the chicken, in a food processor until almost smooth. Piece the chicken with a fork to make tiny holes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken. Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be. Preheat grill. Grill chicken on each side for 5 to 6 minutes or until cooked through.
MANGO-CILANTRO RELISH
(recipe courtesy of Bobby Flay)
2 mangoes, peeled and diced
1/4 cup finely chopped red onion
2 tablespoons chopped cilantro
3 tablespoons lime juice
3 tablespoons fresh orange juice
Salt and freshly ground pepper
Combine the mangoes, onion, cilantro, lime juice, and orange juice in a bowl and gently mix. Season to taste with salt and pepper
Ingredients
1/2 cup vegetable oil
1 onion, coarsely chopped
2 scallion, coarsely chopped
1 large Scotch bonnet pepper, stem and seeds removed
1 tablespoon fresh ginger, grated
3 cloves garlic, coarsely chopped
1 tablespoon finely chopped fresh thyme
2 tablespoons red wine vinegar
1 tablespoon light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
Pinch ground cloves
1 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon fresh lime juice
4 chicken thighs, skin on, bone in
4 drumsticks, skin on
To prepare the jerk chicken:
Directions
Puree all the ingredients, except the chicken, in a food processor until almost smooth. Piece the chicken with a fork to make tiny holes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken. Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be. Preheat grill. Grill chicken on each side for 5 to 6 minutes or until cooked through.
MANGO-CILANTRO RELISH
(recipe courtesy of Bobby Flay)
2 mangoes, peeled and diced
1/4 cup finely chopped red onion
2 tablespoons chopped cilantro
3 tablespoons lime juice
3 tablespoons fresh orange juice
Salt and freshly ground pepper
Combine the mangoes, onion, cilantro, lime juice, and orange juice in a bowl and gently mix. Season to taste with salt and pepper
Recipe#3 - Cream of Tomato Soup with Fontina, Mushroom, Prosciutto and Truffle Grilled Cheese Sandwiches
This is an amazing recipe... However I made a creamier tomato bisque soup (Neiman Marcus) - Yeap they have a diner called the mermaid bar and tomato soup with an amazing comfort food - Grill cheese plus 10.. Easy and tasty.. I will post the french beef stew experience shortly and 2 of my own recipes.. The best French toast you will ever make and mash potatoes and meat loaf with a spin!!!!!
RECIPE:
Ingredients
•2 tablespoons olive oil
•3/4 cup onion, diced small
•1/2 cup carrot, diced small
•1/2 cup celery, diced small
•1 tablespoons minced garlic
•3 tablespoons tomato paste
•2 (28-ounce) cans whole tomatoes, crushed by hand and juice reserved
•1 quart chicken stock
•1 tablespoon marjoram
•2 1/2 teaspoons salt
•1 teaspoon freshly cracked black pepper
•1 tablespoon balsamic vinegar
•1 cup heavy cream **************** important
•2 tablespoons chopped fresh basil leaves
------------------ Home-made stock would be great but off the shelf will work
Directions
Set a 3-quart saucepan over medium-high heat. Add the olive oil and once hot, add the onions, carrots and celery to the pan. Saute the vegetables, stirring occasionally, until the onions are translucent and the carrots are soft, 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the tomato paste, the tomatoes and their juices to the pan and stir to incorporate. Continue to cook until the liquid comes to a boil. Add the chicken stock and marjoram to the pan and return to a boil. Reduce to a simmer, season with the salt and pepper, and cook until the flavors have married, about 30 minutes.
Remove the soup from the heat and, using an immersion blender, or in batches in a bar blender, puree the soup until smooth. Return the soup to the heat and add the balsamic vinegar and heavy cream to the soup. Cook for 5 minutes, stir the basil, and serve immediately with the Grilled Cheese Sandwiches.
Grilled Cheese Sandwiches:
•1 cup grated fontina cheese
•2 cups grated sottocennere cheese, or other truffled cheese
•20 slices white sandwich bread
•20 very thin slices prosciutto
•10 thinly sliced crimini mushrooms
•1/3 cup olive oil, divided
Combine the cheeses and set aside. Lay 10 slices of bread out on a clean surface. Carefully fold 2 slices of prosciutto onto the bread being sure that the prosciutto does not reach over the edge of the bread. Lay between 9 and 12 slices of mushrooms over the prosciutto in 1 layer, and top with 1/4 cup of the cheese. Place a piece of bread on top of the sandwich and brush with about 1 teaspoon of olive oil. Heat a grill pan over medium heat and once hot, place 2 sandwiches, olive oil side down on the grill. Brush the exposed side of the sandwich with another teaspoon or so of olive oil. Use a grill press or another pan to weight the sandwiches. Cook the sandwiches for 2 1/2 to 3 minutes, or until golden brown grill marks have formed and the cheese is beginning to melt. Turn to the other side and cook for another, 2 1/2 to 3 minutes, or until crispy and the cheese is melted. Remove from the grill and cut in half diagonally. Continue to cook the remaining 8 sandwiches in the same manner.
Serve each sandwich with a cup of the soup.
RECIPE:
Ingredients
•2 tablespoons olive oil
•3/4 cup onion, diced small
•1/2 cup carrot, diced small
•1/2 cup celery, diced small
•1 tablespoons minced garlic
•3 tablespoons tomato paste
•2 (28-ounce) cans whole tomatoes, crushed by hand and juice reserved
•1 quart chicken stock
•1 tablespoon marjoram
•2 1/2 teaspoons salt
•1 teaspoon freshly cracked black pepper
•1 tablespoon balsamic vinegar
•1 cup heavy cream **************** important
•2 tablespoons chopped fresh basil leaves
------------------ Home-made stock would be great but off the shelf will work
Directions
Set a 3-quart saucepan over medium-high heat. Add the olive oil and once hot, add the onions, carrots and celery to the pan. Saute the vegetables, stirring occasionally, until the onions are translucent and the carrots are soft, 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the tomato paste, the tomatoes and their juices to the pan and stir to incorporate. Continue to cook until the liquid comes to a boil. Add the chicken stock and marjoram to the pan and return to a boil. Reduce to a simmer, season with the salt and pepper, and cook until the flavors have married, about 30 minutes.
Remove the soup from the heat and, using an immersion blender, or in batches in a bar blender, puree the soup until smooth. Return the soup to the heat and add the balsamic vinegar and heavy cream to the soup. Cook for 5 minutes, stir the basil, and serve immediately with the Grilled Cheese Sandwiches.
Grilled Cheese Sandwiches:
•1 cup grated fontina cheese
•2 cups grated sottocennere cheese, or other truffled cheese
•20 slices white sandwich bread
•20 very thin slices prosciutto
•10 thinly sliced crimini mushrooms
•1/3 cup olive oil, divided
Combine the cheeses and set aside. Lay 10 slices of bread out on a clean surface. Carefully fold 2 slices of prosciutto onto the bread being sure that the prosciutto does not reach over the edge of the bread. Lay between 9 and 12 slices of mushrooms over the prosciutto in 1 layer, and top with 1/4 cup of the cheese. Place a piece of bread on top of the sandwich and brush with about 1 teaspoon of olive oil. Heat a grill pan over medium heat and once hot, place 2 sandwiches, olive oil side down on the grill. Brush the exposed side of the sandwich with another teaspoon or so of olive oil. Use a grill press or another pan to weight the sandwiches. Cook the sandwiches for 2 1/2 to 3 minutes, or until golden brown grill marks have formed and the cheese is beginning to melt. Turn to the other side and cook for another, 2 1/2 to 3 minutes, or until crispy and the cheese is melted. Remove from the grill and cut in half diagonally. Continue to cook the remaining 8 sandwiches in the same manner.
Serve each sandwich with a cup of the soup.
Saturday, January 16, 2010
Recipe #2 - Artichoke and Goat Cheese Spread with French Bread Crostini
Recipe #2 - Artichoke and Goat Cheese Spread with French Bread Crostini
Chef: Clint Jones taking Ina Garten and Jamie Olivers recipe and putting my
own spin on their recipes.
Level: EASY
Type: Tapa / Appetizer
RECIPE:
Ingredients
•1 can artichoke hearts, well drained
•1 pound mild soft goat cheese, such as Montrachet
•2 tablespoons olive oil
•2 teaspoons lemon juice
•1 teaspoon finely grated lemon zest
•3/4 teaspoon minced garlic
•1/2 roasted red bell pepper or pimiento
•2 tablespoons chopped parsley leaves
•2 tablespoons chopped fresh chives
•1 tablespoon minced fresh basil leaves
•1/2 teaspoon salt
•1/2 teaspoon coarsely ground black pepper
•1/4 teaspoon crushed red pepper flakes
•French Bread Crostini, recipe follows
Directions
In a food processor, add the artichoke hearts, goat cheese, olive oil, lemon juice, lemon zest, garlic, roasted bell pepper, parsley, chives, basil, salt, pepper and crushed red pepper and process until smooth and creamy. Taste and adjust the seasoning if necessary. Place in a nonreactive bowl and refrigerate until ready to serve, up to 2 days in advance. Serve with French Bread Crostini.
French Bread Crostini:
•1 (18-inch) loaf French baguette or ficelle
•1/2 cup extra-virgin olive oil
•1/2 teaspoon coarse salt
•1/2 teaspoon freshly ground black pepper
Preheat oven to 325 degrees F.
Cut bread into 1/4-inch round or oval slices and place on 1 large or 2 small baking sheets. Brush 1 side of each slice lightly with the olive oil, and lightly season with the salt and pepper. Bake until crisp and golden brown, 15 to 20 minutes. Remove from the oven and cool before serving.
Chef: Clint Jones taking Ina Garten and Jamie Olivers recipe and putting my
own spin on their recipes.
Level: EASY
Type: Tapa / Appetizer
RECIPE:
Ingredients
•1 can artichoke hearts, well drained
•1 pound mild soft goat cheese, such as Montrachet
•2 tablespoons olive oil
•2 teaspoons lemon juice
•1 teaspoon finely grated lemon zest
•3/4 teaspoon minced garlic
•1/2 roasted red bell pepper or pimiento
•2 tablespoons chopped parsley leaves
•2 tablespoons chopped fresh chives
•1 tablespoon minced fresh basil leaves
•1/2 teaspoon salt
•1/2 teaspoon coarsely ground black pepper
•1/4 teaspoon crushed red pepper flakes
•French Bread Crostini, recipe follows
Directions
In a food processor, add the artichoke hearts, goat cheese, olive oil, lemon juice, lemon zest, garlic, roasted bell pepper, parsley, chives, basil, salt, pepper and crushed red pepper and process until smooth and creamy. Taste and adjust the seasoning if necessary. Place in a nonreactive bowl and refrigerate until ready to serve, up to 2 days in advance. Serve with French Bread Crostini.
French Bread Crostini:
•1 (18-inch) loaf French baguette or ficelle
•1/2 cup extra-virgin olive oil
•1/2 teaspoon coarse salt
•1/2 teaspoon freshly ground black pepper
Preheat oven to 325 degrees F.
Cut bread into 1/4-inch round or oval slices and place on 1 large or 2 small baking sheets. Brush 1 side of each slice lightly with the olive oil, and lightly season with the salt and pepper. Bake until crisp and golden brown, 15 to 20 minutes. Remove from the oven and cool before serving.
Recipe #1 - Boeuf Bourguignon
Recipe: Boeuf Bourguignon
Chef: Julie Child
This is an amazing French Beef Stew. It is not normal beef stew that us as americans have as an all round comfort food. It is a blend of seasonings, sauces and flavors. Which makes this dish unforgetable. I will be preparing this Sunday, Jan. 17, 2010. Below this the recipe which I will comment on its preparation and outcome from my fellow tasters that will be popping over - Plus pics and/or video if time allows.
RECIPE #1:
As is the case with most famous dishes, there are more ways than one to arrive at a good boeuf bourguignon. Carefully done, and perfectly flavored, it is certainly one of the most delicious beef dishes concocted by man, and can well be the main cou
Ingredients:
Kitchen Supplies:
•9- to 10-inch, fireproof casserole dish , 3 inches deep
•Slotted spoon
Boeuf Bourguignon:
•6 ounces bacon
•1 Tbsp. olive oil or cooking oil
•3 pounds lean stewing beef , cut into 2-inch cubes
•1 sliced carrot
•1 sliced onion
•1 tsp. salt
•1/4 tsp. pepper
•2 Tbsp. flour
•3 cups full-bodied, young red wine , such as a Chianti
•2 to 3 cups brown beef stock or canned beef bouillon
•1 Tbsp. tomato paste
•2 cloves mashed garlic
•1/2 tsp. thyme
•Crumbled bay leaf
•Blanched bacon rind
•18 to 24 small white onions , brown-braised in stock
•1 pound quartered fresh mushrooms , sautéed in butter
•Parsley sprigs
Directions:
Remove rind from bacon, and cut bacon into lardons (sticks, 1/4 inch thick and 1 1/2 inches long). Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water. Drain and dry.
Preheat oven to 450 degrees.
Sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you sauté the beef.
Dry the stewing beef in paper towels; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.
In the same fat, brown the sliced vegetables. Pour out the sautéing fat.
Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole, and turn oven down to 325 degrees.
Stir in the wine, and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs, and bacon rind. Bring to simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmers
very slowly for 2 1/2 to 3 hours. The meat is done when a fork pierces it easily.
While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.
When the melt is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.
Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock or canned bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables. Recipe may be completed in advance to this point.
For immediate serving: Covet the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley.
For later serving: When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to the simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.
Chef: Julie Child
This is an amazing French Beef Stew. It is not normal beef stew that us as americans have as an all round comfort food. It is a blend of seasonings, sauces and flavors. Which makes this dish unforgetable. I will be preparing this Sunday, Jan. 17, 2010. Below this the recipe which I will comment on its preparation and outcome from my fellow tasters that will be popping over - Plus pics and/or video if time allows.
RECIPE #1:
As is the case with most famous dishes, there are more ways than one to arrive at a good boeuf bourguignon. Carefully done, and perfectly flavored, it is certainly one of the most delicious beef dishes concocted by man, and can well be the main cou
Ingredients:
Kitchen Supplies:
•9- to 10-inch, fireproof casserole dish , 3 inches deep
•Slotted spoon
Boeuf Bourguignon:
•6 ounces bacon
•1 Tbsp. olive oil or cooking oil
•3 pounds lean stewing beef , cut into 2-inch cubes
•1 sliced carrot
•1 sliced onion
•1 tsp. salt
•1/4 tsp. pepper
•2 Tbsp. flour
•3 cups full-bodied, young red wine , such as a Chianti
•2 to 3 cups brown beef stock or canned beef bouillon
•1 Tbsp. tomato paste
•2 cloves mashed garlic
•1/2 tsp. thyme
•Crumbled bay leaf
•Blanched bacon rind
•18 to 24 small white onions , brown-braised in stock
•1 pound quartered fresh mushrooms , sautéed in butter
•Parsley sprigs
Directions:
Remove rind from bacon, and cut bacon into lardons (sticks, 1/4 inch thick and 1 1/2 inches long). Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water. Drain and dry.
Preheat oven to 450 degrees.
Sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you sauté the beef.
Dry the stewing beef in paper towels; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.
In the same fat, brown the sliced vegetables. Pour out the sautéing fat.
Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole, and turn oven down to 325 degrees.
Stir in the wine, and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs, and bacon rind. Bring to simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmers
very slowly for 2 1/2 to 3 hours. The meat is done when a fork pierces it easily.
While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.
When the melt is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.
Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock or canned bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables. Recipe may be completed in advance to this point.
For immediate serving: Covet the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley.
For later serving: When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to the simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.
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