Archive for July 2016

MACARONI AND BEEF WITH CHEESE

MACARONI AND BEEF WITH CHEESE



INGREDIENTS:

  • 1 large onion, diced
  • 1 tablespoon canola oil
  • salt to taste
  • 2 pounds lean ground beef
  • one 28-ounce can whole tomatoes, pureed in the can with a hand blender or in a blender
  • 1 box macaroni
  • 1 cup each grated cheddar and mozzarella cheeses
  • optional seasonings: black pepper, oregano, cumin, coriander, chopped garlic, hot smoked paprika, chili powder—whatever you’re in the mood for (I just used black pepper, garlic, and a tablespoon of fish sauce, which gives it depth)


METHOD:


  1. Sweat the onions in the oil with a three-finger pinch of salt. Add the beef and cook it, breaking it up as you do. (Because my beef was very fatty, I cooked it separately and added it to the pot along with the tomatoes. Also an option, but uses an extra pan.) Add another three-finger pinch of salt or two, along with any dry seasonings you want. Add the tomatoes and any fresh seasonings you may be using, bring to a simmer, then reduce the heat to low and cook for 1 hour.
  2. Cook the macaroni in boiling water till it’s half-done. Drain it and add it to the tomatoes. (I wanted this to stretch into two meals, so I used the whole box, but if you want your dish to be very tomatoey and beefy, you might want to add only half the macaroni.) Stir it into the sauce. Taste it. Add more salt and other seasonings as needed, and cover. When it’s cooled and the pasta has absorbed the tomato juices, transfer it to a large baking dish and cover it with foil. It can sit out for several hours like this, be refrigerated for up to two days, or frozen a few weeks.
  3. Bake it in a 400°F/205°C oven till it’s piping hot (about 45 minutes if it’s cold to room temperature). Just before you’re ready to eat, remove the foil, cover the macaroni with the cheese and broil till it looks beautiful.
  4. Having used all the pasta, I put the second batch into the cleaned baking dish and covered it with foil, wrote “Mac and Beef, bake, cover with cheese and broil” on the foil with a sharpie—so that next time I’m gone, Donna has a mid-week meal ready to go.
Bon appetite!

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Garlic Shrimp Pasta

Garlic Shrimp Pasta




INGREDIENTS:

  • 1 lb medium shrimp, deveined and tails removed
  • 1 lb spaghetti noodles (more or less, depending on family size)
  • 6 -8 garlic cloves, according to personal taste, minced
  • 1/4 cup butter
  • olive oil (3 drizzles)
  • italian seasoning
  • fresh ground pepper
  • red pepper flakes
  • salt
  • herbs (according to taste)


METHOD:

1 Boil pasta in water till tender, save 1 cup of pasta water for use later. I always put some oil, salt, and fresh herbs in with my pasta when I boil it. Drain and set aside when done.
2 While pasta is boiling, wash shrimp.
3 Melt butter over medium heat. Add shrimp.
4 Let cook till a little pink and starting to curl. Then add garlic.
5 Cook 5-7 min., add oil. Continue to stir till shrimp is pink and curled.
6 Add pasta to skillet. Add seasonings. Add just enough saved pasta water till it is not dry but not swimming in liquid either. Depending on amount of pasta this requires 1/2 the cup or all of it. Start with adding 1/4 of it then work up from there.
7 Keep tossing all ingredients around in skillet till all is incorporated and hot. Enjoy!

Bon appetite!

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Chocolate Salted Caramel Tart

Chocolate Salted Caramel Tart




INGREDIENTS:

  • Makes about 6-8 servings
  • Almond Chocolate Sweet Pastry
  • 1 1/4 cups (160g) flour
  • 1/4 cup (30g) ground almonds
  • 1/4 cup (30g) unsweetened cocoa powder
  • 1/4 cup (50g) sugar
  • 1/4 tsp salt
  • 1 stick (110 g) cold unsalted butter, cut into small (1/2-inch) cubes
  • 1 tsp vanilla extract
  • 1 egg
  • 1-2 tbsp ice water
  • Caramel
  • 1 1/2 cups (300 g) sugar
  • 1/2 cup water
  • 1/2 cup (120 g) heavy cream
  • 5 tbsp (70 g) unsalted butter
  • 1 tsp salt
  • Chocolate Ganache
  • 1/2 cup (120 g) heavy cream
  • 4 oz (120g) bittersweet chocolate, chopped
  • Garnish
  • sea salt crystals

METHOD:

Prepare the sweet pastry. In a large bowl mix flour with ground almonds, cocoa powder, sugar and salt. 
Incorporate butter to the flour mixture, using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add the egg and vanilla extract and mix them in. Add water and incorporate into the dough. Wrap it with plastic, knead slowly to form a disc and refrigerate for at least 30 minutes or overnight.
On o floured surface or over the plastic wrap roll the dough to a circle with about 1 1/2 inches larger than your tart pan. Lift up the rolled dough and place it on a greased 9 inch tart pan. Remove the edges and refrigerate for 30 minutes before baking.
Prick the dough with a fork, line a parchment paper over the dough. Fill with dry beans, rice or pie weights.
Bake for 15 minutes in preheated 350 F (180C) oven. Remove the weights and the parchment paper. Return to oven for another 10 to 15 minutes. Allow to cool before removing from the tart pan.
Prepare the caramel. Place the sugar and water in a medium heavy bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a caramel color.
Remove the pan from the heat and add the cream. It will bubble a little bit.
Cook for about 1 or 2 minutes stirring constantly with a wooden spoon until smooth. Remove from heat and add butter and salt. Stir well until smooth.
Let the caramel cool slightly and pour over the chocolate crust. Refrigerate for about 4-5 hours.
Prepare the chocolate ganache. Heat the cream in a small saucepan. When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate. Let sit one minute, then stir until smooth.
Pour the chocolate ganache over the caramel. Spread it evenly and refrigerate for another 2-3 hours before serving. Sprinkle with sea salt flakes and serve.


Bon appetite!

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STUFFED CHICKEN

STUFFED CHICKEN


INGREDIENTS:



  • 4 chicken breasts
  • 4 roasted red pepper strips
  • Baby spinach leaves
  • A few Basil Leaves
  • 4 String Cheese
  • light Italian dressing for basting

METHOD:

  1. Preheat indoor or outdoor grill to med-high.
  2. Slice your peppers and throw them on the grill for a few minutes until tender
  3. Butterfly the chicken breasts
  4. Place about 5 baby spinach leaves in middle, slightly to one side.
  5. Put roasted red pepper*, Basil, and String Cheese on top of spinach.
  6. Roll up, and put toothpicks on ends to hold together well.
  7. Brush the outside with a little Italian Dressing (or just Olive Oil, Salt, and Pepper)
  8. Grill for 5 minutes, turn and grill 5 more minutes. (10-15 minutes depending on you grill and thickness of chicken).

Bon appetite!

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County Fair Fried Dough

County Fair Fried Dough





INGREDIENTS:

  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 3/4 teaspoon salt
  • 3/4 cup lukewarm water
  • 2 tablespoons cold unsalted butter, in 1/2" cubes
  • 2 teaspoons baking powder

METHOD:

Mix the flour, baking powder, and salt.
Work in the cold butter, using a pastry blender, your fingers, or a mixer.
Stir in the warm water to make a soft dough. Cover and let rest for 15 minutes.
Divide the dough into eight pieces. Working with one piece at a time, roll into a thin 5" round, about 3/8" thick.
Heat about 3/8" vegetable oil to 375°F in an electric frying pan, or in a pan over a burner. If you're using a 10" diameter pan, this is 2 cups of vegetable oil. If you're not using an electric frying pan, use a candy thermometer to take the temperature of the oil; or guesstimate it by seeing if the first piece of dough fries nicely in the time specified.
Pick up one dough disk, and carefully lower it into the pan. Let it cook for 60 seconds (it'll puff up on top and become light brown on the bottom), then flip it over and cook until light brown on the other side, about 60 seconds. You don't want to cook these too dark; they'll become overly crisp.
Remove from the oil and set on a paper towel-lined baking sheet. Place in a 200°F oven to keep warm while you make the remaining fried doughs.
Serve warm, with maple syrup or cider syrup; confectioners' sugar, or cinnamon sugar; or the topping of your choice — some folks enjoy a savory version, with marinara sauce and cheese.


Bon appetite!

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Peanut Butter Cup Brownies

Peanut Butter Cup Brownies




INGREDIENTS:

  • 3/4 cup granulated sugar
  • 1/4 cup butter, softened
  • 1 tablespoon water
  • 1 cup semi sweet chocolate chips
  • 1 large egg
  • 1/2 teaspoon vanilla
  • 1 cup all purpose flour
  • 1/4 teaspoon baking soda
  • 3/4 cup milk chocolate chips
  • 3/4 cup creamy peanut butter

METHOD:

Preheat oven to 350 degrees. 

In a medium sized microwave-safe bowl combine sugar, softened butter, and water. Microwave on high for about 45 seconds or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in egg and vanilla extract, mix well. Add flour and baking soda, stir until combined. Allow the batter to cool to room temperature (doesn't take very long). Then, stir in 3/4 cup milk chocolate chips and remaining 1/4 cup of semi-sweet chocolate chips. Spoon batter evenly into Reynolds Staybrite muffin cups.

Bake for 13-15 minutes or until top is set and a toothpick inserted into centre comes out slightly wet. After brownies are out of the oven, wait for centres to fall. This will happen upon cooling. If not, then tap the centres with the back of a teaspoon to make a hole for the peanut butter.

Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still war spoon about a tablespoon full of peanut butter into the centre of each brownie. Top with remaining 1/3 cup of milk chocolate and semi-sweet chocolate chips. Cool completely in pan. 
Store at room temperature or in the refrigerator. To reheat the brownies just pop ‘em in the microwave for 10-15 seconds.

Bon appetite!

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Potato Chip - Fried Chicken

Potato Chip - Fried Chicken 


INGREDIENTS

  • 8 chicken drumsticks
  • 2 cups buttermilk
  • 1 teaspoon salt
  • 1 teaspoons black pepper
  • large pinch red pepper flakes
  • 7 ounces barbecue flavored potato chips, crushed
  • 3/4 cup all-purpose flour
  • red pepper flakes1 teaspoon salt
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

METHOD

  1. In a large bowl, add the chicken pieces, buttermilk, 1 teaspoon salt, 1 teaspoon black pepper and large pinch red pepper flakes. Stir to coat chicken. Cover with plastic wrap and refrigerate at least 1 hour. Several hours is best for moist chicken.
  2. Preheat oven to 375 degrees F. Place a wire rack on top of a rimmed baking sheet. Spray liberally with cooking spray and set aside.
  3. In a glass pie plate, crush the potato chips until they are no larger than an inch diameter. Add the all purpose flour, 1 teaspoon salt and 1/2 teaspoon black pepper. Toss to combine.
  4. Tap excess buttermilk off of the drumstick, roll in the chip mixture, pressing lightly to adhere. Place on prepared wire rack and repeat with remaining drumsticks. Bake for 40-45 minutes or until juices run clear when pierced with a knife. Serve immediately.

Bon appetite!

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TRADITIONAL "BOSNIAN" BUREK

TRADITIONAL "BOSNIAN" BUREK



INGREDIENTS

Pastry
  • Flour -- 2 cups
  • Warm water -- 1/2 cup
  • Melted butter or olive oil -- 1/4 cup
  • Egg, beaten -- 1
  • Salt -- 1 teaspoon
Meat Filling
  • Ground beef -- 1 1/2 pounds
  • Onions, minced -- 3
  • Eggs, beaten -- 2
  • Paprika -- 2 tablespoons
  • Salt and pepper -- to season
  • Melted butter or olive oil -- 1/2 cup


METHOD

  1. In a large bowl, use a wooden spoon to mix together the flour, warm water, melted butter or olive oil, egg and salt until it comes together in a doughy mass. Add more water, a tablespoon at a time, as needed to bring the ingredients together.
  2. Remove the dough to a floured work surface and knead until smooth and pliable. Cover with plastic wrap and set aside to rest for at least 30 minutes.
  3. Preheat oven to 375°F. Mix together the ground beef, onions, eggs, paprika, salt and pepper in a large bowl until smooth and set aside.
  4. Remove the rested dough to a lightly floured work surface and roll out into a large rectangle. Place floured fists underneath the dough and gently pull sections of the dough out to form a very thin rectangle about 2 feet by 3 feet (60 cm x 90 cm). Take care not to tear holes in the dough. If you do, pinch them together. Let the dough rest for 10 minutes or so to dry out a little.
  5. Brush the pastry dough all over with melted butter or olive oil. Place a row of the meat filling along the longer edge of the rolled out pastry dough, leaving a 1-inch border. Bring the bottom of the pastry up over the meat filling and roll it up into a long sausage-shaped roll.
  6. Lay one end of the roll onto the middle of a greased baking pan. Carefully wrap the remainder of the pastry roll around itself to form a snail-shaped pie in the middle of the baking pan. Brush the top of the pastry with melted butter or olive oil.
  7. Place in the oven and bake for 35 to 45 minutes, or until cooked through and golden-brown. Cut into wedges and serve with a large dollop of good yogurt.

VARIATIONS

  • You can use commercially produced filo dough if you are intimidated by making your own. Use single sheets to make single servings.
  • Substitute 1/2 pound ground veal or 1/2 pound grated potatoes for 1/2 pound of the ground beef.
  • Sirnica (Cheese burek): Pronounced "SEER-nit-sah." For the filling, use a mixture of feta (1 pound) and ricotta (1/2 pound) cheese, 2 eggs and pepper.
  • Zeljanica (Spinach and cheese burek): Pronounced "zel-YAH-nit-sah." For the filling use 2 pounds of frozen spinach, 1/2 pound feta cheese, 2 eggs, salt and pepper. Thaw the spinach and squeeze it dry before mixing with the remaining ingredients. Or try using chopped sorrel in place of some of the spinach.
  • A few tablespoons of chopped dill or parsley can add nice flavor to your burek.


Bon appetite!

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