Archive for May, 2011

Beef Bourguignon – A small batch

1 pound beef shoulder or round, cut into 1 – 1 1/2 inch pieces
2-3 slices bacon, diced
1 onion, thinly sliced
2 carrots, cut into 1 inch pieces
8 ounces mushrooms, quartered or sliced
1 cup pearl onions (frozen works perfectly)
1/2 cup red wine
1/2 cup stock
2 clove garlic
salt and pepper
1 bouquet garni (usually thyme, bay, and/or parsley)
1 teaspoon corn starch

Brown bacon well, remove from pan and set aside
dry meat with paper towel, sprinkle with salt & pepper
brown the meat well in bacon fat, remove from pan and set aside
add onions, carrots, and garlic to unclean pan, and brown
return meat and bacon to the pan
add stock, wine, and bouquet garni
add mushrooms
cover, bring to a boil, reduce heat and simmer for approximately 2 hours

Mix corn starch and 2 teaspoons water, make a slurry, and mix into stew while hot to thicken sauce if necessary

May 31, 2011 at 4:25 pm Leave a comment

Chicken Satay

1 chicken breast, sliced thin
bamboo skewers

Marinade
1 clove garlic, grated
1 teaspoon ginger, grated
sprinkling ground coriander
sprinkling ground cumin
sprinkling turmeric
sprinkling chili powder
1 teaspoon brown sugar
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
1 teaspoon fish sauce
squeeze of lemon or lime juice

Put chicken and all listed ingredients into a zip top bag and marinate refrigerated at least 2 hours or over night

Skewer marinated chicken and barbeque until golden brown, approximately 2-3 minutes on each side

Can also be made with pork

Serve with peanut dipping sauce

Peanut Sauce
2 tablespoons peanut butter
1 tablespoon soy sauce
1 tablespoon vinegar
1 tablespoon lemon juice
1 teaspoon toasted sesame oil
1 teaspoon brown sugar
1 teaspoon fresh grated ginger
1 clove garlic
a squirt of Rooster Sauce for some spice
water

Add all the listed ingredients to a food processor
process until smooth, and add water as needed for sauce to become smooth

May 30, 2011 at 9:03 pm Leave a comment

Eggplant Salad

aka Eggplant Caviar

1 eggplant
1 clove garlic, grated
3 tablespoons Italian salad dressing
salt and pepper
a squeeze of lemon juice

Cut the top off the eggplant and slice in half, length wise
place cut side down on a baking sheet
roast 40-45 minutes at 400°
when tender, remove from oven, and let cool
when you can handle the eggplant, scrape flesh out with a spoon
pulse in a food processor until desired texture is achieved
mix in lemon juice, garlic, and dressing
salt and pepper to taste

May 28, 2011 at 9:58 am Leave a comment

Southern Style Cornbread – A small batch

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It is my understanding that the difference between Southern style and the ones favored in the North, is that no wheat flour or sugar is used in the Southern version. This recipe is adapted from one shown on Cook’s Country. I added sugar, which isn’t traditional, but I guess I’m a typical Northerner, and I like my cornbread with some sweetness.

1 cup corn meal
1 egg
2 tablespoons butter
2 tablespoons oil
1 cup buttermilk
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoon sugar (sorry purists)

Preheat oven to 450°

Combine buttermilk and corn meal, set aside

Add oil and butter to 8” cake pan or small cast iron skillet, and place in the oven while it preheats. I let the butter get brown and nutty. If you don’t like the flavor of brown butter, remove the pan from the oven before it’s fully preheated.

Add egg, soda, powder, salt, and sugar to cornmeal/buttermilk
remove pan from hot oven
add 3 tablespoons hot oil/butter combination from pan to the mix

Bake 15-20 minutes, or until brown and top is cracked, or a toothpick inserted comes out clean

May 27, 2011 at 4:47 pm Leave a comment

Aloo Gobi

aloo-gobi

Aloo (potato) gobi (cauliflower) is a dry (no sauce) dish from Pakistan and India.

1 small cauliflower, broken into florets
2 white or red potatoes, cubed
2 plum tomatoes, chopped (or 1/2 can diced tomatoes)
1 small onion, chopped
1 inch ginger, grated
1 clove garlic, grated
generous sprinkle of cayenne, or to taste
1 teaspoon garam masala or prepared curry powder
sprinkle of turmeric
sprinkle of cumin (whole seeds if you have them)
1/2 teaspoon sugar
salt
oil for sautéing
2 tablespoons water

In hot oil soften onions
add garlic and ginger, heat through
add spices and sugar, heat through
add potato and cauliflower, stirring to coat well with spice mixture
add water
add tomatoes
stir, cover, and cook over medium heat for 20 minutes approximately or until potatoes and cauliflower are tender
salt to taste

You can add a handful of peas for color or some chick peas for more protein

May 24, 2011 at 7:59 pm Leave a comment

Italian Wedding Soup – A very small batch

Meatballs
4 ounces ground meat
1 egg yolk (or 1/2 of a beaten egg)
1 tablespoon breadcrumbs
sprinkling parmesan cheese
pinch dried basil
pinch dried oregano
pinch garlic powder
salt and pepper

In medium bowl combine meat, egg, bread crumbs, parmesan cheese, and seasonings
shape into 3/4″ balls

Soup
2 cups chicken broth
1/2 cup chopped escarole or spinach
1/4 cup orzo, uncooked (I didn’t have orzo, so I used elbows)
1/4 cup carrot, diced
1/4 cup celery, diced
1/4 cup onion, diced
1 clove garlic, minced

Sauté vegetables and garlic until softened
add broth, spinach, pasta, and meatballs (if you’re using frozen spinach, wait until the very end of the 10 minute cooking time to add)
cover and bring up to a boil
reduce heat to medium, and cook for 10 minutes or until pasta is tender

Stir occasionally to avoid sticking

Season to taste and serve

May 20, 2011 at 11:43 am Leave a comment

Vodka Sauce – A small batch

1 small onion, minced
2 cloves garlic, minced
14 ounces crushed tomatoes
2/3 cup heavy cream
2 tablespoons vodka
pinch of red pepper flakes
salt and pepper
oil for sautéing
1 tablespoon parmesan (optional)

Cook onion and garlic until just translucent
add tomatoes, vodka, pepper flakes, and cream
bring to a simmer and cook for 10 minutes
season to taste

Serve over your favorite pasta

Lower fat version
Sauté onions and garlic in oil spray
replace cream with 1  5 ounce can evaporated milk or 2/3 cup half and half

I found that the lower fat version is much better when refrigerated and reheated. Don’t know if it freezes well or not, since frozen dairy can be troublesome I didn’t bother to try.

May 19, 2011 at 4:25 pm Leave a comment

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