Saturday, January 9, 2010
Its cold, its Winter, its dark by 5:00pm. I went into the freezer hoping to find some pork chops, but instead pulled out steaks. I had a recipe from Mario Batali's Molto Italiano cookbook that I was intending to follow for pork chops but had to pass that one up since all I could locate in the freezer was steak. Oh well. I found another recipe in Mario Batali's book that I really like except for one ingredient: Baby Lamb. What follows is based in the Roman style baby lamb recipe.
Makes 2 servings
3 tablespoons olive oil
3-5 scallions (depending on size), medium chopped
2 steaks (~ 1 lb total weight)
1/4 cup red wine vinegar (or white wine vinegar)
1 cup dry sherry (or dry white wine)
In a large, deep, heavy skillet (or cast iron stock pot as I used), heat the olive oil over medium heat. Add the onions, sprinkle with 1-2tsp of garlic powder depending on taste (i used more, i like garlic) and saute until slightly opaque.
Increase the heat to medium high and add the steaks. Cook 5 minutes on each side.
Add the vinegar, turn the heat down, and allow to evaporate, about 10 minutes. Turning the meat as needed.
Add half of the dry sherry and allow to evaporate, turning the meat as needed. Once the first half of the sherry has nearly evaporated, add the second half and continue turning the meat over as needed. Allow to fully cook down, which takes about 20-30 minutes depending on stove top.
Transfer the meat to a plate and scoop out the onions and reduced wine to the meat.
I went old school with my meal and made boiled potatoes with garlic and butter to complement the steak. Enjoy!
Sunday, May 3, 2009
This was a first attempt at making hot dog rolls. I used a basic roll recipe and modified it slightly by using whole grains. Its fairly basic. And was really easy to make. The longest part was the dough rising, but then isn't it always??
Hot Dog Rolls
1 cup milk
1/2 cup water
1/4 cup butter
1 1/2 cups whole wheat
1 1/2 cups white flour
3/4 cup wheat germ
3/4 cup corn meal
1 package yeast
1 tbsp honey
1 1/2 tsp salt
1 egg or egg substitute, room temp
Sift together the all the dry ingredients except yeast and put half the flour mix in a large bowl. Add the yeast. Heat milk, honey, water and butter to 120F. Beat in egg or egg substitute. Add to half the flour mix and mix well. Add the remainder of the flour mixture 1/2 cup at a time, mixing well after each addition. After the dough pulls together, knead until smooth and elastic (about 5 minutes).
Shape into one long log. Cut into 10-12 pieces and roll into log shape. Arrange each log on a baking sheet and cover with a towel and allow to rise for 30-40 minutes or until doubled in size. Bake at 400F for 10-15 minutes. If you choose, wash with egg yolk (water, milk, egg white, or butter will work as well) and sprinkle with kaiser seeds, poppy seeds, or caraway seeds.
Tuesday, April 28, 2009
Recently I was given copious amounts of homemade bread, including a savory homemade bread. Well i ran out of room in the freezer for all the bread and didn't want it to go bad, so i decided to modify english muffin pizza into my homemade bread pizza!
Homemade Bread Pizza
(makes 2 servings)
6-8 slices of home made bread, approx 1/2 to 1 inch thick
3-5 tbsp of your favorite tomato sauce (i <3>
1 tsp, divided, garlic powder
1 tsp, divided, oregano or basil (dried works when the fresh stuff isn't)
1/4 cup mozzarella.
Preheat oven to 375F. Arranged bread slices on a baking sheet. Spread about 1/2 tbsp of marinara sauce on each slice. Evenly sprinkle each slice with cheese. Sprinkle garlic powder and the oregano or basil.
Bake at 375F for 8-12 minutes until doneness.
Sunday, April 26, 2009
I have a very busy day with work, yes work on a Sunday. Oh well, at least it will be a fun day at work. Anyway, I didn't want the usual pbj sandwich, toaster waffles, or ceral... I wanted muffins!
So i decided to make whole grain chocolate chip waffles which ended up being very very filling. I barely managed to eat two.
Whole Grain Chocolate Chip Waffles
(makes 6, easy to double or triple for more)
1 cup water
2 tbsp safflower oil
1 egg (or egg replacer)
1/4 cup whole wheat flour
1/4 cup unbleached white flour
1/4 corn meal
1/4 wheat germ, almond flour, oats, barley flakes, etc. (I used wheat germ today)
3 tbsp agave nectar (or 1/3 cup granulated sugar)
2 tsp baking powder
1 tsp ground ginger
1/4 cup chocolate chips
Preheat oven to 400F and spray muffin pan with nonstick cooking spray.
Whisk the water, oil, and egg together until blended well.
Add all of the next ingredients except for the chocolate chips. You may need to add a little bit more water depending on humidity. Stir everything together until blended with some lumps. Add the chocolate chips.
Fill muffin cups about 2/3 full. Bake at 400F for 20-25 minutes depending on your oven.
Serve warm while the chocolate chips are still gooey.
Saturday, April 11, 2009
Its cold, its rainy, and its grey. Looks more like Fall then Spring, feels like it too.
I made a hold over from my preschool days...yes, i went unbelievably retro with lunch today...
Hot Dogs and Beans.
Its one of those super simple meals:
1 can of baked beans (i prefer maple cured)
4 hot dogs (2 per person)
2 tbsp ketchup
1 tbsp molasses
Cook the hot dogs in the microwave. While they are cooking mix the beans, ketchup and molasses in a small pot over low. Simmer, stirring often. Add the hot dogs sliced in to small slices. Simmer for an additional 5 minutes or until the beans are thouroughly heated. SERVE! Thats it, warm comfort foods on a cold dreary day.
Friday, April 10, 2009
This post is for Loki whom requested the following:
1-2 loaves french bread (I use Trader Joe's bake at home loaves as well as homemade ones)
2 tbsp olive oil
1 tbsp powdered Ranch
2 tsp garlic powder
1 tbsp italian seasoning herb blend
Preheat the oven to 325F.
Cut the bread into cubes and put in a small-medium bowl. Sprinkle the olive oil and the seasonings over the bread and toss to coat as evenly as possible.
Spread the croutons on a baking sheet evenly. Bake at 325F for about 5-10 minutes depending on your oven and perfered donesness.
I like mine crunchy on the outside yet soft inside, so usually i turn my oven off after 5 minutes and let them continue to cook in the oven for another 3-5 minutes before removing.
Sunday, April 5, 2009
I seem to have an abundance of cherry tomatoes this week. I definitely slow roasted far more then i needed but they will taste great on basically everything I make the rest of the week. I didn't keep track of any of the amounts so they will be estimated and you can adjust the amounts as needed. I used the same roasted tomatoes as I used here.
Slow Roasted Tomatoes
1-2 tbsp Olive Oil
1 tsp oregano
1/2 tbsp Feta chesse
1/2 tbsp montery jack/cheddar cheese blend
French Bread Loaf, cut into thin slices (1/4-1/2 inch thick)
Preheat oven to 350F.
Line the french bread slices on a pan. Combine the olive oil and the oregano and sprinkle over each slice. Evenly split the feta between the slices. Top with 2-3 slices of roasted tomoatoes. Sprinkle with the remaining cheese blend.
Bake at a 350F for 8-10 minutes until the cheese is melted and lightly crisp.
A very simple dish to make once you have the slow roasted tomatoes already done.
My Blog List
- 12-grain flour
- agave nectar
- almond meal
- anasazi beans
- barley flakes
- butternut squash
- friendship bread
- homemade bread
- hot dog rolls
- hot dogs
- onion soup
- poppy seeds
- rolled oats
- safflower oil
- side dish
- sour cream
- wheat germ
- whole wheat