Curried Beef Stew
2 lbs thick cut round steak cut into cubes
1 1/2 cups flour
2 Tablespoons curry powder (I used Ship)
1 1/2 teaspoons salt
1 teaspoon each black pepper, white pepper and paprika
1/2 cup vegetable oil
2 bell peppers cut in large dice
2 large onions diced
*1/2 of a 12 oz package snake gourd*
3 15 oz cans whole peeled tomatoes
3 cups water
1/4 vindaloo curry paste (I used Patak's)
In a bowl or ziploc bag mix the flour, curry powder, salt, black pepper, white pepper and paprika together. Add the meat cubes and toss or shake to coat.
Heat some of the vegetable oil in a large dutch oven over medium heat. Add the meat in a single non crowded and layer and brown on all sides. Do this in batches if necessary. Remove the browned meat and set aside. Add the peppers and onions to the pan and saute briefly in the drippings. Add 1/4 of flour to the vegetables and stir to incorporate. Add the tomatoes, water, *snake gourd* and the vindaloo curry paste. Gently add the meat and it's drippings back to the pan. Adjust salt to taste. Bring to a boil, reduce heat, cover and simmer 2-3 hours until meat is tender.
*snake gourd is apparently a semi common foodstuff in India but not so much in Indiana. We bought it because we've made a pact to try new things (I would not recommend salted dry gooseberries.) Check the freezer section of an asian or Indian market and you might find it. If not, I'm pretty sure zucchini or yellow squash would work or you can of course leave it out entirely.
Notes-This smells fantastic. We're gonna have homemade naan, the Bharji bread, brown rice pilaf, peas, hot mango chutney and yogurt with this.
More notes-The snake gourd didn't taste like zucchini or yellow squash but they really would make a good substitute. This was particularly good piled onto the Bharji Bread and dotted with yogurt and chutney.
Monday, September 04, 2006
Tuesday, August 29, 2006
Bharji Bread or the first one to make it out.
Bharji Bread formerly known as Curried Onion Bread
1 cup sour cream, at room temperature
3 tablespoons water
3-3-1/2 cups all-purpose flour, divided
1 package active dry yeast
2 tablespoons sugar
1-1/2 teaspoons salt
2 teaspoons of your favorite curry powder (I used Ship)
1/4 teaspoon baking soda
1 small onion cut into small dice
Vegetable oil or nonstick cooking spray
Small amount of melted butter
Stir together sour cream and water in small saucepan. Heat over low heat until temperature reaches 120° to 130°F. Do not boil. Combine 2 cups flour, yeast, sugar, salt and baking soda in a large bowl. Spread sour cream mixture evenly over flour mixture with rubber spatula. Stir until well blended. Turn out dough onto lightly floured surface. Knead about 5 minutes adding enough of remaining flour to make a smooth and elastic dough. Place in a lightly oiled bowl and turn to coat. Cover with a damp cloth and let stand in a warm place to rise for about 1-2 hours or until doubled in volume.
Punch down dough and knead in the onions until completely mixed through the dough. Form into a ball or loaf shape and place in the center of a lightly greased cookie sheet. Cover with a damp cloth and allow to rise until doubled in volume.
Preheat oven to 375. Bake loaf 35-45 minutes until golden brown and hollow sounding when thumped. Brush with melted butter after it comes out of the oven.
Notes-This was totally Karl's idea. My idea was to make more of a filled type bread with a curried onion filling. This turned out incredible. It reminds Karl of Bharji's which is exactly what he wanted. It reminds me of onion and dill bread that we used to get when we were little kids. I'm actually going to use the sour cream base for an onion dill bread in the near future. I'm pretty sure this is also going to make killer toast so I'm hoping there will be some left after dinner tonight.
August 29, 2006-Yes, it does make incredible toast and if you top it with eggs scrambled with sourcream and cheddar cheese it makes a damn fine breakfast.
By the way if you don't know what Bharji is (also spelled bharjee, bhargee, bhagee, and bhaji) It's a yummy fried onion fritter made with gram flour (chickpea flour), curry powder cilantro and of course onions.
1 cup sour cream, at room temperature
3 tablespoons water
3-3-1/2 cups all-purpose flour, divided
1 package active dry yeast
2 tablespoons sugar
1-1/2 teaspoons salt
2 teaspoons of your favorite curry powder (I used Ship)
1/4 teaspoon baking soda
1 small onion cut into small dice
Vegetable oil or nonstick cooking spray
Small amount of melted butter
Stir together sour cream and water in small saucepan. Heat over low heat until temperature reaches 120° to 130°F. Do not boil. Combine 2 cups flour, yeast, sugar, salt and baking soda in a large bowl. Spread sour cream mixture evenly over flour mixture with rubber spatula. Stir until well blended. Turn out dough onto lightly floured surface. Knead about 5 minutes adding enough of remaining flour to make a smooth and elastic dough. Place in a lightly oiled bowl and turn to coat. Cover with a damp cloth and let stand in a warm place to rise for about 1-2 hours or until doubled in volume.
Punch down dough and knead in the onions until completely mixed through the dough. Form into a ball or loaf shape and place in the center of a lightly greased cookie sheet. Cover with a damp cloth and allow to rise until doubled in volume.
Preheat oven to 375. Bake loaf 35-45 minutes until golden brown and hollow sounding when thumped. Brush with melted butter after it comes out of the oven.
Notes-This was totally Karl's idea. My idea was to make more of a filled type bread with a curried onion filling. This turned out incredible. It reminds Karl of Bharji's which is exactly what he wanted. It reminds me of onion and dill bread that we used to get when we were little kids. I'm actually going to use the sour cream base for an onion dill bread in the near future. I'm pretty sure this is also going to make killer toast so I'm hoping there will be some left after dinner tonight.
August 29, 2006-Yes, it does make incredible toast and if you top it with eggs scrambled with sourcream and cheddar cheese it makes a damn fine breakfast.
By the way if you don't know what Bharji is (also spelled bharjee, bhargee, bhagee, and bhaji) It's a yummy fried onion fritter made with gram flour (chickpea flour), curry powder cilantro and of course onions.
Tuesday, August 22, 2006
The staff of life...
Our recent trip to Indy introduced us to the joys of Mexican pastry. We do have a Mexican bakery here and I am planning on visiting it very soon but I'm afraid it's going to be aimed at the gringas and too upscale. So I decided to try my hand at Conchas which was damn close to my favorite thing we tried. I found a recipe on AllRecipes and modified it slightly so I could use ingredients I have on hand. This is extremely close and slightly better than the ones we had in Indy.
Conchas
Dough
2 1/2 teaspoons yeast
1/2 cup warm water
1/4 cup milk
1/4 cup heavy cream
3/8 cup white sugar
1 teaspoon salt
1/3 cup butter melted and cooled
1 egg
4 cups (approximately) all purpose flour
1/2 teaspoon ground cinnamon
Topping
2/3 cup sugar
1/2 cup butter softened
1 cup flour
2 teaspoons vanilla
In a large bowl stir together the yeast and warm water. Mix in the milk, 3/8 cup sugar, melted butter, salt and 2 cups of flour. Add the cinnamon and enough of the remaining flour to form soft, non-sticky dough that cleans the side of the bowl.
Turn out onto a lightly floured surface and knead until smooth and elastic about 10 minutes. Form into a ball and placed smooth side up in a greased bowl. Cover with a damp cloth and place someplace warm and draft free to rise until doubled in bulk. 1-2 hours. Punch down and allow to rise again. Alternatively you can place the dough in the refrigerator and allow it to rise slowly overnight. Remove it from the fridge and allow it to come to room temp before working.
When dough is done rising, make the topping. Cream together the butter and sugar until light and fluffy add the flour and vanilla mix to form a paste.
Divide the bread dough into 12 equal balls and place on a lightly greased cookie sheet. Divide the topping into 12 equal balls, flatten and place one disk on each dough ball. Make score lines in topping to resemble a clam shell. Cover with a damp cloth and let rise until doubled about 45 minute to one hour.
Preheat oven to 375. Bake conchas 20-25 minutes until golden brown and hollow
sounding when thumped. Hardest part...allow to cool 15 minutes before eating.
The baking of conchas inspired me to do a little bit of experimental baking. I came up with
Chai Crumble Buns
Dough
2 1/2 teaspoons yeast
2 Tablespoons warm water
1 teaspoon sugar
1 cup milk
10 Chai tea bags (I used 6 Celestial Seasonings Teahouse Chai Original and 4 Stash Double Spice)
6 green cardamom pods (optional
1/3 cup white sugar
1 teaspoon salt
1/2 cup butter melted and cooled
1 egg
4 cups (approximately) all purpose flour
Topping
1/2 cup sugar
1/2 cup butter softened
1/2 cup flour
2 weetabix biscuits crumbled or 1/2 cup oatmeal
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon white pepper
In a small saucepan bring the milk, teabags and cardamom pods to a bare simmer. Stir and remove from heat. Set side to cool. When cool remove cardamom pods and teabags squeezing to remove as much milk as possible.
In a large bowl stir together the yeast and warm water. Mix in the chai flavored milk, 1/3 cup sugar, melted butter, salt and 2 cups of flour. Stir in enough of the remaining flour to form soft, non-sticky dough that cleans the side of the bowl.
Turn out onto a lightly floured surface and knead until smooth and elastic about 10 minutes. Form into a ball and placed smooth side up in a greased bowl. Cover with a damp cloth and place the dough in the refrigerator and allow it to rise slowly overnight or 12 hours. Remove it from the fridge and allow it to come to room temp before working.
When dough is at room temperature, make the topping. Cream together the butter and sugar until light and fluffy add the flour weetabix, vanilla, cinnamon and white pepper mix to form a crumbly dough.
Divide the bread dough into 12 equal balls and place on a lightly greased cookie sheet. Divide the topping into 12 equal portions, place one disk on each dough ball and flatten out to cover as much of the top os possible. Make back and forth score lines in topping. Cover with a damp cloth and let rise until doubled about 45 minute to one hour.
Preheat oven to 375. Bake 20-25 minutes until golden brown and hollow sounding when thumped.
And...
Orange, Blueberry and Walnut Double Glazed Buns
Dough
2 1/2 teaspoons yeast
1/2 cup warm water
1/4 cup milk
1/4 cup heavy cream
3/8 cup white sugar
1 teaspoon salt
1/2 cup butter melted and cooled
1 egg
4 cups (approximately) all purpose flour
1 teaspoon ground cinnamon
2 oz dried navel oranges snipped into small pieces
2 oz dried blueberries
1/2 cup chopped walnuts
Double glaze
1/4 cup butter softened
3 cups powdered sugar
3 Tablespoons frozen orange juice concentrate, thawed
3 Tablespoons milk
1/2 teaspoon vanilla
dash salt
In a large bowl stir together the yeast and warm water. Mix in the milk, 3/8 cup sugar, melted butter, salt and 2 cups of flour. Add the cinnamon and enough of the remaining flour to form soft, non-sticky dough that cleans the side of the bowl.
Turn out onto a lightly floured surface and knead until smooth and elastic about 10 minutes. Knead in the oranges, blueberries and walnuts until incorporated. Form into a ball and placed smooth side up in a greased bowl. Cover with a damp cloth and place someplace warm and draft free to rise until doubled in bulk. 1-2 hours. Punch down and allow to rise again. Alternatively you can place the dough in the refrigerator and allow it to rise slowly overnight. Remove it from the fridge and allow it to come to room temp before working.
Divide the bread dough into 12 equal balls and place on a lightly greased cookie sheet. Cover with a damp cloth and let rise until doubled about 45 minute to one hour.
Preheat oven to 375. Bake 20-25 minutes until golden brown and hollow sounding when thumped. While the buns are baking make the glaze and frosting.
Double Glaze
Mix the butter, salt and powdered sugar until thouroughly combined. Stir in the
orange juice concentrate and the vanilla. Divide this into two parts. Thin one part with the 3 Tablespoons of milk.
While the rolls are still hot dip them into to the glaze and rotate to completely cover the tops. Allow to cool for 15 minutes then frost with the thicker icing.
There is a slight problem with these buns. I bought the dried navel oranges at Trader Joe's and now I can't seem to find another source for them. This doesn't really seem to be a good enough reason to buy a food dehydrator...maybe if one goes cheap enough on eBay...
Conchas
Dough
2 1/2 teaspoons yeast
1/2 cup warm water
1/4 cup milk
1/4 cup heavy cream
3/8 cup white sugar
1 teaspoon salt
1/3 cup butter melted and cooled
1 egg
4 cups (approximately) all purpose flour
1/2 teaspoon ground cinnamon
Topping
2/3 cup sugar
1/2 cup butter softened
1 cup flour
2 teaspoons vanilla
In a large bowl stir together the yeast and warm water. Mix in the milk, 3/8 cup sugar, melted butter, salt and 2 cups of flour. Add the cinnamon and enough of the remaining flour to form soft, non-sticky dough that cleans the side of the bowl.
Turn out onto a lightly floured surface and knead until smooth and elastic about 10 minutes. Form into a ball and placed smooth side up in a greased bowl. Cover with a damp cloth and place someplace warm and draft free to rise until doubled in bulk. 1-2 hours. Punch down and allow to rise again. Alternatively you can place the dough in the refrigerator and allow it to rise slowly overnight. Remove it from the fridge and allow it to come to room temp before working.
When dough is done rising, make the topping. Cream together the butter and sugar until light and fluffy add the flour and vanilla mix to form a paste.
Divide the bread dough into 12 equal balls and place on a lightly greased cookie sheet. Divide the topping into 12 equal balls, flatten and place one disk on each dough ball. Make score lines in topping to resemble a clam shell. Cover with a damp cloth and let rise until doubled about 45 minute to one hour.
Preheat oven to 375. Bake conchas 20-25 minutes until golden brown and hollow
sounding when thumped. Hardest part...allow to cool 15 minutes before eating.
The baking of conchas inspired me to do a little bit of experimental baking. I came up with
Chai Crumble Buns
Dough
2 1/2 teaspoons yeast
2 Tablespoons warm water
1 teaspoon sugar
1 cup milk
10 Chai tea bags (I used 6 Celestial Seasonings Teahouse Chai Original and 4 Stash Double Spice)
6 green cardamom pods (optional
1/3 cup white sugar
1 teaspoon salt
1/2 cup butter melted and cooled
1 egg
4 cups (approximately) all purpose flour
Topping
1/2 cup sugar
1/2 cup butter softened
1/2 cup flour
2 weetabix biscuits crumbled or 1/2 cup oatmeal
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon white pepper
In a small saucepan bring the milk, teabags and cardamom pods to a bare simmer. Stir and remove from heat. Set side to cool. When cool remove cardamom pods and teabags squeezing to remove as much milk as possible.
In a large bowl stir together the yeast and warm water. Mix in the chai flavored milk, 1/3 cup sugar, melted butter, salt and 2 cups of flour. Stir in enough of the remaining flour to form soft, non-sticky dough that cleans the side of the bowl.
Turn out onto a lightly floured surface and knead until smooth and elastic about 10 minutes. Form into a ball and placed smooth side up in a greased bowl. Cover with a damp cloth and place the dough in the refrigerator and allow it to rise slowly overnight or 12 hours. Remove it from the fridge and allow it to come to room temp before working.
When dough is at room temperature, make the topping. Cream together the butter and sugar until light and fluffy add the flour weetabix, vanilla, cinnamon and white pepper mix to form a crumbly dough.
Divide the bread dough into 12 equal balls and place on a lightly greased cookie sheet. Divide the topping into 12 equal portions, place one disk on each dough ball and flatten out to cover as much of the top os possible. Make back and forth score lines in topping. Cover with a damp cloth and let rise until doubled about 45 minute to one hour.
Preheat oven to 375. Bake 20-25 minutes until golden brown and hollow sounding when thumped.
And...
Orange, Blueberry and Walnut Double Glazed Buns
Dough
2 1/2 teaspoons yeast
1/2 cup warm water
1/4 cup milk
1/4 cup heavy cream
3/8 cup white sugar
1 teaspoon salt
1/2 cup butter melted and cooled
1 egg
4 cups (approximately) all purpose flour
1 teaspoon ground cinnamon
2 oz dried navel oranges snipped into small pieces
2 oz dried blueberries
1/2 cup chopped walnuts
Double glaze
1/4 cup butter softened
3 cups powdered sugar
3 Tablespoons frozen orange juice concentrate, thawed
3 Tablespoons milk
1/2 teaspoon vanilla
dash salt
In a large bowl stir together the yeast and warm water. Mix in the milk, 3/8 cup sugar, melted butter, salt and 2 cups of flour. Add the cinnamon and enough of the remaining flour to form soft, non-sticky dough that cleans the side of the bowl.
Turn out onto a lightly floured surface and knead until smooth and elastic about 10 minutes. Knead in the oranges, blueberries and walnuts until incorporated. Form into a ball and placed smooth side up in a greased bowl. Cover with a damp cloth and place someplace warm and draft free to rise until doubled in bulk. 1-2 hours. Punch down and allow to rise again. Alternatively you can place the dough in the refrigerator and allow it to rise slowly overnight. Remove it from the fridge and allow it to come to room temp before working.
Divide the bread dough into 12 equal balls and place on a lightly greased cookie sheet. Cover with a damp cloth and let rise until doubled about 45 minute to one hour.
Preheat oven to 375. Bake 20-25 minutes until golden brown and hollow sounding when thumped. While the buns are baking make the glaze and frosting.
Double Glaze
Mix the butter, salt and powdered sugar until thouroughly combined. Stir in the
orange juice concentrate and the vanilla. Divide this into two parts. Thin one part with the 3 Tablespoons of milk.
While the rolls are still hot dip them into to the glaze and rotate to completely cover the tops. Allow to cool for 15 minutes then frost with the thicker icing.
There is a slight problem with these buns. I bought the dried navel oranges at Trader Joe's and now I can't seem to find another source for them. This doesn't really seem to be a good enough reason to buy a food dehydrator...maybe if one goes cheap enough on eBay...
Monday, August 14, 2006
Back from Indy have to cook up all the weird food.
Seaweed Soup
8 cups of chicken or vegetable broth
A large handful of dried seaweed scissored into small pieces
1 clove of garlic minced
dash of ground ginger
1/2 cup sherry
1 8 oz can sliced water chestnuts and it's water
1 8 oz can sliced bamboo shoots and their water
1/2 tsp or more white pepper
Bring to a boil add
2 medium sized king oyster mushrooms sliced into thin rounds
8 oz raw shrimp
Bring back to a boil add
8 oz soy tofu noodles (fresh ones)
8 oz soy bean or mung bean sprouts
Bring back to a boil turn off heat stir in 1/4 cup of Bragg's liquid amino or light soy sauce. Adjust the level of white pepper until soup has a nice bit of heat. Serve with prawn crackers.
8 cups of chicken or vegetable broth
A large handful of dried seaweed scissored into small pieces
1 clove of garlic minced
dash of ground ginger
1/2 cup sherry
1 8 oz can sliced water chestnuts and it's water
1 8 oz can sliced bamboo shoots and their water
1/2 tsp or more white pepper
Bring to a boil add
2 medium sized king oyster mushrooms sliced into thin rounds
8 oz raw shrimp
Bring back to a boil add
8 oz soy tofu noodles (fresh ones)
8 oz soy bean or mung bean sprouts
Bring back to a boil turn off heat stir in 1/4 cup of Bragg's liquid amino or light soy sauce. Adjust the level of white pepper until soup has a nice bit of heat. Serve with prawn crackers.
Sunday, August 13, 2006
Vacation in Indy
We had a marvelous time. Only managed to sleep late once, discovered the joys of Mexican bakeries and ate oursleves completely silly.
Sea Potatoes
1 lb small new or fingerling potatoes well scrubbed
1/4 cup sea salt or kosher or uniodized salt
Water
Place the potatos in a single layer in a large sauce pan. Add the salt and enough water to cover them by 1 inch and bring to a boil. Cook until tip of knife inserted into largest potato slips in easily. Drain almost all of the water (leave enough to barely cover the bottom of the pan) and return to heat to evaporate the remaining water. Stir very gently to help a salt crust form on each potato. Serve piping hot with just a bit of butter.
New Fry Batter
2 cups flour
1/2 tsp salt, pepper and paprika
1 tsp baking powder
1 3/4 cup milk
Mix all ingredients quickly and well. Dip things you want to fry into the batter and fry them. We liked-green tomato slices, turkey breast chunks, chicken breast chunks, haddock (which we used in fish tacos) and mushrooms. Pretty much anything you could think of. Yum!
Chicken Paprikash
4 boneless skinless chicken breast halves cut into strips
1 1/2 cups of flour
1/2 tsp each salt, pepper and paprika
1/4 real butter
1/2 cup vegetable oil
8 oz package sliced mushrooms
4 cups chicken broth
1/4 paprika
2 cups sourcream
Sea Potatoes
1 lb small new or fingerling potatoes well scrubbed
1/4 cup sea salt or kosher or uniodized salt
Water
Place the potatos in a single layer in a large sauce pan. Add the salt and enough water to cover them by 1 inch and bring to a boil. Cook until tip of knife inserted into largest potato slips in easily. Drain almost all of the water (leave enough to barely cover the bottom of the pan) and return to heat to evaporate the remaining water. Stir very gently to help a salt crust form on each potato. Serve piping hot with just a bit of butter.
New Fry Batter
2 cups flour
1/2 tsp salt, pepper and paprika
1 tsp baking powder
1 3/4 cup milk
Mix all ingredients quickly and well. Dip things you want to fry into the batter and fry them. We liked-green tomato slices, turkey breast chunks, chicken breast chunks, haddock (which we used in fish tacos) and mushrooms. Pretty much anything you could think of. Yum!
Chicken Paprikash
4 boneless skinless chicken breast halves cut into strips
1 1/2 cups of flour
1/2 tsp each salt, pepper and paprika
1/4 real butter
1/2 cup vegetable oil
8 oz package sliced mushrooms
4 cups chicken broth
1/4 paprika
2 cups sourcream
Tuesday, August 01, 2006
Ketchup...the best part of meatloaf
I really like meatloaf especially the ketchuppy bit on top. I no longer bake my meatloaf in loaf pans but rather freeform on a sheet pan so there is more surface area to put ketchup on. I might be an addict.
This recipe actually makes 3 meatloaves, two to freeze and one to cook and eat tonight. The recipe can also be stuffed into peppers or rolled into meatballs.
8 lbs of ground beef
10 slices of soft white bread
2 eggs
2 15 oz cans petite diced tomatoes in juice
3 small onions peeled and quartered (or grated if you don't own a blender or food processor)
1/4 cup soy sauce
1/4 cup worcestershire sauce
2 tsps garlic powder (I do not use fresh garlic as it tends to overwhelm in this recipe)
2 tsps steak seasoning
1 tsp thyme
1 tsp black pepper
Ketchup, lots and lots of ketchup or whatever it is you really like on top of your meatloaf
Optional but excruciatingly yummy
3 8 oz packages sliced mushrooms seasoned with salt and pepper and sauteed in 1/4 cup butter then cooled
Blender or food processor method:
Add the onion quarters, one can of tomatoes, the juice from the other can of tomatoes (hold onto the tomatoes) the soy sauce, worcestershire, garlic powder, steak seasoning, thyme and pepper to the blender or food proccessor and whirl until onions are pureed.
Place the bread in a large bowl and pour the tomato/onion mixture over. Add the reserved diced tomatoes and smoosh (clean hands work best) until most (or all if you like it that way) of the bread is dissolved and incorporated. Mix in the eggs. Add the ground beef and mix gently but thoroughly.
Hand method:
In a large bowl mix the tomatoes and their juice with the grated onion. Squish to break up the tomatoes even more. Add the soy sauce, worcestershire, garlic powder, steak seasoning, thyme and pepper. Squish more. Add the bread one piece at a time, squish some more, add the eggs, squish, add the meat, squish again but gently.
For both:
Freezer loaves-Line a cookie sheet with aluminum foil and lightly oil. Divide the meat mixture into 3 equal parts set one aside to bake tonight. Make a layer of meatloaf from about 1/3 of an equal part. Spread one third of the mushrooms over this and top with the remaining 2/3. Smooth into a nice loaf. Repeat and place these two in the freezer to freeze solid. Remove from foil, wrap, label and date. Put them back in the freezer otherwise they will thaw and that's not what we're going for, okay?
To bake-Preheat oven to 350. Remove from freezer and whatever you've wrapped it in. Place on a cookie sheet or in a baking pan. Cover with as much ketchup as you possibly can. Bake while still frozen for 1 hour 30 minutes.
Bake tonight loaf-Exactly the same as the freezer loaf except you don't need the foil lined cookie sheet or the freezer. Form the loaf in the pan you plan to bake in, cover with ketchup bake at 350 for 1 hour 15 minutes.
This recipe actually makes 3 meatloaves, two to freeze and one to cook and eat tonight. The recipe can also be stuffed into peppers or rolled into meatballs.
8 lbs of ground beef
10 slices of soft white bread
2 eggs
2 15 oz cans petite diced tomatoes in juice
3 small onions peeled and quartered (or grated if you don't own a blender or food processor)
1/4 cup soy sauce
1/4 cup worcestershire sauce
2 tsps garlic powder (I do not use fresh garlic as it tends to overwhelm in this recipe)
2 tsps steak seasoning
1 tsp thyme
1 tsp black pepper
Ketchup, lots and lots of ketchup or whatever it is you really like on top of your meatloaf
Optional but excruciatingly yummy
3 8 oz packages sliced mushrooms seasoned with salt and pepper and sauteed in 1/4 cup butter then cooled
Blender or food processor method:
Add the onion quarters, one can of tomatoes, the juice from the other can of tomatoes (hold onto the tomatoes) the soy sauce, worcestershire, garlic powder, steak seasoning, thyme and pepper to the blender or food proccessor and whirl until onions are pureed.
Place the bread in a large bowl and pour the tomato/onion mixture over. Add the reserved diced tomatoes and smoosh (clean hands work best) until most (or all if you like it that way) of the bread is dissolved and incorporated. Mix in the eggs. Add the ground beef and mix gently but thoroughly.
Hand method:
In a large bowl mix the tomatoes and their juice with the grated onion. Squish to break up the tomatoes even more. Add the soy sauce, worcestershire, garlic powder, steak seasoning, thyme and pepper. Squish more. Add the bread one piece at a time, squish some more, add the eggs, squish, add the meat, squish again but gently.
For both:
Freezer loaves-Line a cookie sheet with aluminum foil and lightly oil. Divide the meat mixture into 3 equal parts set one aside to bake tonight. Make a layer of meatloaf from about 1/3 of an equal part. Spread one third of the mushrooms over this and top with the remaining 2/3. Smooth into a nice loaf. Repeat and place these two in the freezer to freeze solid. Remove from foil, wrap, label and date. Put them back in the freezer otherwise they will thaw and that's not what we're going for, okay?
To bake-Preheat oven to 350. Remove from freezer and whatever you've wrapped it in. Place on a cookie sheet or in a baking pan. Cover with as much ketchup as you possibly can. Bake while still frozen for 1 hour 30 minutes.
Bake tonight loaf-Exactly the same as the freezer loaf except you don't need the foil lined cookie sheet or the freezer. Form the loaf in the pan you plan to bake in, cover with ketchup bake at 350 for 1 hour 15 minutes.
Sunday, July 02, 2006
Aunt Gert's Strawberry Delicious Thing
My Aunt Gert was a marvelous woman, funny, kind and sweeter than an entire box of sugar. When I was five years old I spent the summer at her house. She convinced me to eat the crusts on bread, (She told me it would make my hair grow.) always made home made mashed potatoes, even though I told her you could buy a mix and made a strawberry thing that made you want to skip dinner and head straight for dessert.
I miss Gert. Like all of my mother's sisters, she had a screwy sense of humour and a fierce determination to love life, no matter what.
3 cups flour
1 cup chopped pecans
2 cups butter
Mix well and press into a 9x13 pan. Bake 15-20 minutes at 300.
1 8oz package cream cheese
1 1/2 cups powdered sugar
Combine and spread on cooled crust.
Top with
3 quarts of sliced strawberries mixed with
2 packages of strawberry glaze
Cover with
1 12 oz container Cool Whip
I miss Gert. Like all of my mother's sisters, she had a screwy sense of humour and a fierce determination to love life, no matter what.
3 cups flour
1 cup chopped pecans
2 cups butter
Mix well and press into a 9x13 pan. Bake 15-20 minutes at 300.
1 8oz package cream cheese
1 1/2 cups powdered sugar
Combine and spread on cooled crust.
Top with
3 quarts of sliced strawberries mixed with
2 packages of strawberry glaze
Cover with
1 12 oz container Cool Whip
Thursday, June 15, 2006
Little fingers and little toes...
I am ashamed to admit I was watching Ham on the Street and borrowed the idea for these from George Duran. I'm not really ashamed about the borrowing, more the watching of that idiot show. That man is ten times more annoying than Emiril.
Anywho, he was making lighter versions of chicken fingers and I decided to give it my own twist.
1 lb of chicken breast cut into strips (fingers) or chunks (toes)
1 cup of mayonaisse
Stuff to make the mayo tasty (see below)
2 cups panko bread crumbs or regular bread crumbs or matzo meal
salt and pepper
In a medium sized bowl mix the mayonaisse with the flavoring of your choice
Asian
2 tsp soy sauce
1 tsp rice vinegar
1/2 inch piece of fresh ginger grated
1 clove garlic finely minced
1/2 tsp sesame oil
1/4 tsp black pepper
Dash of hot sauce
Curry
1/4 cup vindaloo curry paste
3 Tbl curry powder
1 tsp hot sauce
Lemon Garlic
2 cloves of garlic finely minced
zest and juice of 1 large lemon
1/2 tsp black pepper
Barbecue
1 Tbl brown sugar
2 Tbl cider vinegar
1/2 tsp each garlic powder, onion powder & chili powder
Dash of liquid smoke
Preheat oven to 400. Lightly grease a baking sheet with vegetable oil or pan spray.
Spread your crumb of choice on a large plate and season with salt and pepper. (If making the curry ones a bit of curry powder, barbecue a bit of chili powder) Dip your chicken pieces into your mayo mixture then into the crumbs, turning and pressing lightly to coat well. (Messy) Lay each chicken piece on your baking sheet until all pieces are coated. Bake for 15-20 minutes until chicken is done and coating is nicely crisped.
Alternatively you can leave the chicken naked. ie dip them in the mayo and leave off the crumbs. Absolutely yummo!!!
Delicious all by themselves but you can make dipping sauces for them or use commercial ones such as sweet and sour, hot mango chutney or barbecue sauce.
We like
Hoisin Barbecue
1/2 cup good quality barbecue sauce
2 Tbl Hoisin Sauce
1 tsp hot sauce
Couple of dashes liquid smoke
Garlic Tahini
1/2 cup sour cream
2 Tbl tahini
2 cloves garlic finely minced
1/4 cup lemon juice
Curried Mayo
1/2 cup mayonaisse
2 Tbl vindoloo curry paste
1 Tbl curry powder
1 tsp hot sauce
Horseradish Ranch
1/2 cup ranch dressing
1 Tbl prepared horseradish (not the creamy kind)
Anywho, he was making lighter versions of chicken fingers and I decided to give it my own twist.
1 lb of chicken breast cut into strips (fingers) or chunks (toes)
1 cup of mayonaisse
Stuff to make the mayo tasty (see below)
2 cups panko bread crumbs or regular bread crumbs or matzo meal
salt and pepper
In a medium sized bowl mix the mayonaisse with the flavoring of your choice
Asian
2 tsp soy sauce
1 tsp rice vinegar
1/2 inch piece of fresh ginger grated
1 clove garlic finely minced
1/2 tsp sesame oil
1/4 tsp black pepper
Dash of hot sauce
Curry
1/4 cup vindaloo curry paste
3 Tbl curry powder
1 tsp hot sauce
Lemon Garlic
2 cloves of garlic finely minced
zest and juice of 1 large lemon
1/2 tsp black pepper
Barbecue
1 Tbl brown sugar
2 Tbl cider vinegar
1/2 tsp each garlic powder, onion powder & chili powder
Dash of liquid smoke
Preheat oven to 400. Lightly grease a baking sheet with vegetable oil or pan spray.
Spread your crumb of choice on a large plate and season with salt and pepper. (If making the curry ones a bit of curry powder, barbecue a bit of chili powder) Dip your chicken pieces into your mayo mixture then into the crumbs, turning and pressing lightly to coat well. (Messy) Lay each chicken piece on your baking sheet until all pieces are coated. Bake for 15-20 minutes until chicken is done and coating is nicely crisped.
Alternatively you can leave the chicken naked. ie dip them in the mayo and leave off the crumbs. Absolutely yummo!!!
Delicious all by themselves but you can make dipping sauces for them or use commercial ones such as sweet and sour, hot mango chutney or barbecue sauce.
We like
Hoisin Barbecue
1/2 cup good quality barbecue sauce
2 Tbl Hoisin Sauce
1 tsp hot sauce
Couple of dashes liquid smoke
Garlic Tahini
1/2 cup sour cream
2 Tbl tahini
2 cloves garlic finely minced
1/4 cup lemon juice
Curried Mayo
1/2 cup mayonaisse
2 Tbl vindoloo curry paste
1 Tbl curry powder
1 tsp hot sauce
Horseradish Ranch
1/2 cup ranch dressing
1 Tbl prepared horseradish (not the creamy kind)
Monday, June 12, 2006
Mushu Burgers
Burgers
1 lb ground pork
1 egg
1 inch piece fresh ginger grated
2 cloves garlic finely minced
2 Tablespoons ponzu or 1 Tablespoon rice wine vinegar and 1 Tablespoon soy sauce
1 Tablespoon Kikkoman or Tamari Soy Sauce
1 tsp hot sauce
1/2 tsp black pepper
In a medium bowl mix together all ingredients except the pork until well combined. Add the pork and using your hands, mix thouroughly but lightly. Form meat into four even sized patties. Cook on medium high turning once until cooked through.
Veggie Mix
2 cups coleslaw mix or shredded cabbage
1 small onion sliced into thin strips
4 oz button mushrooms cut into slices
2 Tablespoons soy sauce
1 Tablespoon Honey
1 Tablespoon rice wine, red wine or sherry vinegar
Salt and Pepper
2 Tablespoons Vegetable oil
Heat 1 Tablespoon oil in a wok or large saute pan until hot. Add the mushrooms season with salt and pepper and cook untill golden brown and slightly crisp. Remove from pan add remaining vegetable oil and the onions cook for 1-2 minutes until onions are translucent add the coleslaw mix, toss and fry until veggies are slightly wilted. Add the soy sauce, vinegar, honey and mushrooms. Cook and stir one minute more.
To assemble
4 burrito size flour tortillas
Hoisin sauce to taste
Spread a dollop of hoisin in the center of the tortilla, top with a 1/4 of the sauteed veggies and one of the burgers. Wrap up as best as you can and shove in your face. Yum!
The meat mixture makes an incredible filling for potstickers. Alternatively you can form it into meatballs and bake them at 375 for about 15 minutes then add them to the veggies and serve over rice. I'm thinking about experimenting and skewering the meat mix with possibly pineapple, green pepper and some onion then grilling them, maybe brushing on a bit of hoisin at the end. Sounds promising.
1 lb ground pork
1 egg
1 inch piece fresh ginger grated
2 cloves garlic finely minced
2 Tablespoons ponzu or 1 Tablespoon rice wine vinegar and 1 Tablespoon soy sauce
1 Tablespoon Kikkoman or Tamari Soy Sauce
1 tsp hot sauce
1/2 tsp black pepper
In a medium bowl mix together all ingredients except the pork until well combined. Add the pork and using your hands, mix thouroughly but lightly. Form meat into four even sized patties. Cook on medium high turning once until cooked through.
Veggie Mix
2 cups coleslaw mix or shredded cabbage
1 small onion sliced into thin strips
4 oz button mushrooms cut into slices
2 Tablespoons soy sauce
1 Tablespoon Honey
1 Tablespoon rice wine, red wine or sherry vinegar
Salt and Pepper
2 Tablespoons Vegetable oil
Heat 1 Tablespoon oil in a wok or large saute pan until hot. Add the mushrooms season with salt and pepper and cook untill golden brown and slightly crisp. Remove from pan add remaining vegetable oil and the onions cook for 1-2 minutes until onions are translucent add the coleslaw mix, toss and fry until veggies are slightly wilted. Add the soy sauce, vinegar, honey and mushrooms. Cook and stir one minute more.
To assemble
4 burrito size flour tortillas
Hoisin sauce to taste
Spread a dollop of hoisin in the center of the tortilla, top with a 1/4 of the sauteed veggies and one of the burgers. Wrap up as best as you can and shove in your face. Yum!
The meat mixture makes an incredible filling for potstickers. Alternatively you can form it into meatballs and bake them at 375 for about 15 minutes then add them to the veggies and serve over rice. I'm thinking about experimenting and skewering the meat mix with possibly pineapple, green pepper and some onion then grilling them, maybe brushing on a bit of hoisin at the end. Sounds promising.
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