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Posts Tagged ‘recipe’

Ridiculously Easy Buttermilk Biscuits has science behind them!

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This Mexican braised beef made in a slow cooker is wonderful. I served it with cilantro-lime rice (just stir chopped cilantro and the juice of a lime into your cooked rice).

The best meatloaf I’ve ever made — Southwest Meatloaf with Salsa. Since I was making lime-cilantro rice to accompany this, I added fresh cilantro to the meatloaf. Instead of a red bell pepper, I used a poblano, and instead of “chunky salsa,” I chose a fire-roasted chipotle salsa.

This recipe for Mongolian Beef will put most Chinese restaurants to shame. I don’t have a wok, so to ensure that the oil was deep enough to quick fry the meat, I used a sauce pan. I had made it using a frying pan, and it didn’t work as well.

I got some very tiny (1 to 1-1/2 pound) beef roasts, and this information was very helpful. If you like your beef rare, be very careful about how long you cook it. The recommended time is certainly too long for rare.

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Seafood

Chilli Tuna Pasta is a recipe from Australia and indicates “chilli-flavoured tuna. I have never heard of such a thing, so I used Genova tuna in oil and it was a very delicious, easy dinner.

I still haven’t made this Honey Orange Firecracker Shrimp but it sounds so good! It can also be made using chicken or pork.

Mmmmm, Slow Roasted Salmon in Parchment. It’s got onion, olives, raisins and cilantro.

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Another old family recipe that should be added to your family’s recipes.  So easy, so delicious, and despite the copious amount of whipped cream, light and refreshing.

2 packages of (1/2 pound) Baker’s German’s Sweet Chocolate
4 tablespoons of sugar
6 tablespoons plus 1-1/2 cups heavy cream
4 eggs, separated
1/2 teaspoon of vanilla
angel food/sponge cake

Line bread pan with wax paper.

Melt chocolate in double boiler.

Stir 4 tablespoons sugar and 6 tablespoons cream into the melted chocolate.  Then add 4 egg yolks, unbeaten, one at a time, stirring thoroughly after each.

Cook a minute or two, and set aside to cool slightly.

Beat 4 egg whites until stiff.

Fold beaten egg whites into chocolate mixture.  Add 1/2 teaspoon of vanilla.

Cut the angel food cake into thin slices.

Starting with a layer of angel food cake, alternate layers of cake and chocolate. Cover top with more waxed paper.  Chill overnight.

Beat 1-1/2 pints whipping cream. Add 4 teaspoons of sugar, 1 teaspoon of vanilla.

Remove cake from bread pan, slather with whipped cream.  Serve and enjoy!

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This is another recipe from my grandmother.  She would have friends over to play bridge regularly, and nana would make little sandwiches and a lovely cake for her guests to enjoy.  I love this one.

Preheat oven to 350 degrees

CAKE:

1 cup heavy cream 1 cup sugar
2 eggs 2 tsp baking powder
2/3 tsp almond extract 1/8 tsp salt
1-1/2 cups flour

TOPPING:

2 tblspns butter 1/4 cup slivered almonds
1/3 cup sugar 1 tblspn flour
1 tblspn cream
Whip cream until it holds stiff peaks.

Beat in eggs, one at a time. Add almond extract.

Sift together flour, sugar, baking powder and salt. Stir flour mixture into batter.

Pour into creased and floured 8 inch springform pan. Bake 35 minutes, or until lightly browned. (Leave the oven on!)

Combine the topping ingredients in a small pan and stir over low heat until blended. Pour over the baked cake and bake 10 minutes longer.

Cool on a rack (nb: cake shrinks as it cools). Remove sides of pan after 20 minutes.

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Ignore all of this and instead go read Serious Eat’s Yorkshire Pudding Food Lab.

This is the recipe my mother used and that I continue to use on those too-rare occasions when I make a roast beef.  I absolutely love this Yorkshire pudding with a slice of very rare roast beef and plenty of gravy.  When it works, it’s deliciously crispy/pudding-ish and a little bit salty.  I say “when it works,” because Yorkshire pudding is a mystery that sometimes does not inflate properly.  It may be that the oven wasn’t hot enough or the batter didn’t sit long enough.  But when it works (which is most of the time, really), there are few better things in life.  Even if it doesn’t inflate, it’s still tasty, so serve it anyway.

Preheat oven to 450 degrees Fahrenheit

2 cups of flour
1 teaspoon of salt
1 cup of milk
1 cup cream
4 eggs (room temperature)
1 stick (1/2 cup) of butter
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Sift the flour and the salt together into a medium bowl. Slowly add the milk, beating vigorously until smooth. Add the eggs one at a time, beating after each addition for a minute, to produce a creamy batter. Cover with a cloth and chill in the refrigerator for at least 2 hours.

Place the butter in a shallow baking pan (I use my aluminum 9×13 “brownie” pan.  I’ve never used glass but if you want to experiment …) and set it in the preheated oven to melt and become sizzling hot.  Obviously, don’t leave it unattended, because it will burn quickly in that hot oven.

Beat the chilled batter vigorously a few times and pour it into the hot pan.  Bake in a preheated 450 degree oven for approximately 15 minutes.

When the pudding has puffed up, reduce the heat to 375, baking for 10 to 15 minutes longer, or until the pudding is light, crisp and brown.

Cut the pudding into squares and place them on a hot platter or around the roast.

Original recipe from The Gourmet Cookbook Volume I

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Well, I probably exaggerate but it sure is good.  I have been making a Vanilla Almond Granola from Sally’s Baking Addiction for a while.  It is fantastic!  Recently I discovered her recipe for Maple Pecan Pie Granola.  It too is fantastic!  I love the crunchiness of the second – and the pecans, of course – but it was quite a bit sweeter than I really want for every day.  So I made a sort of mash between the two recipes, and it’s now my favorite.

Serve 1/4 to 1/3 cup of this delicious granola on top of plain yogurt, with fruit or by itself.

2-1/2 to 3 cups of old-fashioned rolled oats
1/4 cup of packed brown sugar (dark, light, your preference)
1 to 1-1/4 cups of chopped pecans
1/4 to 1/2 teaspoon ground cinnamon or pumpkin pie spice (optional)
1/4 teaspoon of salt
1/2 cup pure maple syrup
1/4 cup coconut oil
1-1/2 tablespoons of vanilla extract

Preheat oven to 300 degrees Fahrenheit.  Line an 18×13 inch sheet pan with parchment paper or a silicone mat.  I find the silicone mat makes life easier because it stays in place better when you stir the granola during the baking process.

In a large bowl, stir together the oats, brown sugar, chopped pecans, cinnamon/pumpkin spice, and salt.  I use three cups of oats, but if you like it a little clumpier, use the smaller amount.  This isn’t going to make a very clumpy granola even with the lesser amount of oats.

In the microwave heat the 1/2 cup of maple syrup in a one-cup glass measure  for one minute.  Add the 1/4 cup of coconut oil and give it a good stir.  If the coconut oil is still partially solid after a good stir, stick it in the microwave for 15 or 30 seconds, and then give it another good stir until it’s well mixed.  Stir the vanilla extract (I recommend Trader Joe’s Pure Bourbon Vanilla Extract – it contains no corn syrup!) into the syrup/oil.

Pour the syrup/oil/extract mixture into the dry ingredients, tossing till all of the dry ingredients are coated.

Spread the mixture onto the prepared sheet pan, then bake for 45 minutes, stirring every 15 minutes.   You don’t want to overcook it, because the nuts will over toast and the oats will get too brown.  If I’m not right on the timer at the first two 15-minute intervals (sometimes I’m feeding the dog, and we can’t make the dog wait!), I’ll pull the granola out of the oven before the last 15 minutes have expired.  You don’t want to overcook the pecans or let the oats get too dark.  When you pull it out of the oven for the final time, it will continue to cook a bit because of the retained heat.  Let it cool in the pan.  Store in an airtight container.  I have some for breakfast every day when I make it, so I know from experience it can be stored for at least two weeks.  I doubt this will be in your cupboard longer than that.

How many calories does this have?  I have no idea.  I do know that, with yogurt, it is a delicious breakfast that satisfies my stomach until lunch time.   Enjoy!

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