1/4 lb butter
1 cup chopped celery
1 cup chopped onion
1/2 cup chopped carrots
1/3 cup flour
2 (1lb 12 oz 1 can whole tomatoes) drained and chopped
2 tsp sugar
1 tsp basil
1 tsp marjoram
1 bay leaf
4 cup chicken broth
1/2 pint whipping cream
1/2 tsp curry powder
salt to taste
1/2 tsp paprika
Melt butter in large saucepan. Saute celery, onions and carrots until tender. Stir in flour. Cook 2 minutes. Stir up constantly. Add tomatoes, sugar, basil, marjoram, bay leaf and chicken broth. Cover and simmer 30 minutes. Stir up occasionally and discard bay leaf. Puree 1/3 of mix at a time in blender. Add cream, paprika, curry, and pepper. Stir to blend.
My mom uses 2 14 1/2 oz cans of whole tomatoes and 2 14 1/2 oz cans of Italian style stewed tomatoes.
Monday, June 18, 2012
Pot Roast
This is from Alton Brown
1 (2-pound) blade cut chuck roast
2 tsp kosher salt
2 tsp cumin
vegetable oil
1 medium onion, chopped
5-6 garlic cloves, smashed
1 cup tomato juice
1/3 cup balsamic vinegar
1 cup cocktail olives, drained and broken
1/2 cup dark raisins
Preheat the oven to 190-200 degrees F. Place a wide, heavy skillet or fry pan over high heat for 2 minutes. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot (really hot) brown meat on both sides and remove from pan. Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened. Add the tomato juice, vinegar, olives, and raisins. Bring to a boil and reduce the liquid by half. Create a pouch with wide, heavy duty aluminum foil. Place half the reduced liquid/chunk mixture on the foil, add the roast, and then top with the remaining mixture. Close the pouch, and wrap tightly in another complete layer of foil. Cook for 3 to 3 1/2 hours or until a fork pushes easily into the meat. Remove from oven and rest (still wrapped) for at least 1/2 hour. Snip off 1 corner of the foil pouch and drain the liquid into a bowl or measuring cup. Add some of the "chunkies" and puree with an immersion blender. Slice meat thinly, or pull apart with a fork. Serve with sauce.
1 (2-pound) blade cut chuck roast
2 tsp kosher salt
2 tsp cumin
vegetable oil
1 medium onion, chopped
5-6 garlic cloves, smashed
1 cup tomato juice
1/3 cup balsamic vinegar
1 cup cocktail olives, drained and broken
1/2 cup dark raisins
Preheat the oven to 190-200 degrees F. Place a wide, heavy skillet or fry pan over high heat for 2 minutes. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot (really hot) brown meat on both sides and remove from pan. Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened. Add the tomato juice, vinegar, olives, and raisins. Bring to a boil and reduce the liquid by half. Create a pouch with wide, heavy duty aluminum foil. Place half the reduced liquid/chunk mixture on the foil, add the roast, and then top with the remaining mixture. Close the pouch, and wrap tightly in another complete layer of foil. Cook for 3 to 3 1/2 hours or until a fork pushes easily into the meat. Remove from oven and rest (still wrapped) for at least 1/2 hour. Snip off 1 corner of the foil pouch and drain the liquid into a bowl or measuring cup. Add some of the "chunkies" and puree with an immersion blender. Slice meat thinly, or pull apart with a fork. Serve with sauce.
Popovers, Yorkshire Pudding
Popovers
2 eggs
1 cup milk
1 cup sifted flour
1/2 teaspoon salt
1 tablespoon, melted solid vegetable shortening
additional vegetable shortening for greasing pans/cups
Preheat oven to 475 degrees. Thoroughly grease interiors of cups in a 6-cup popover pan, muffin pan, or 6 oven-proof muffin cups.
Into a mixing bowl, break eggs, and beat gently. Add milk, flour, and salt. Beat 1 1/2 minutes, add melted shortening, and continue beating 1/2 minute more. Do not over beat. FIll cups half full or slightly more.
Place popover pan or cups on a cookie sheet, into preheated oven and bake for 10 minutes at 475 degrees. Reduce heat to 350 degrees and continue baking for 25-30 minutes, until puffed. DO NOT OPEN OVEN DOOR TO CHECK UNTIL LAST 10 MINUTES OF COOKING. A few minutes before popovers are golden brown and done, prick each, on one side, with a skewer to allow air and moisture to escape and interior of popover to dry somewhat.
Yorkshire Pudding
Preheat the oven to 450 degrees. (Or adjust oven temperature to 450 after removing the prime rib).
Remove prime rib from oven, and pour 1/4 cup of the beef drippings from the roasting pan into a 9 '' x 9 '' baking pan. or an 11 '' x 7'' pan. Place the pan with the drippings into the hot oven to keep sizzling while you prepare the batter.
Prepare the batter as above, EXCEPT eliminate the melted shortening, and beat a bit longer than for popovers - until large bubbles rise to the surface of the batter.
Pour the batter into the pan with the sizzling drippings, and bake for 25-30 minutes, until golden and puffed around the sides. Cut into squares to serve.
NOTE - batter may be made in advance, and allowed to stand. Bring to room temp if batter has been refrigerated. Be sure to beat batter again thoroughly before using.
2 eggs
1 cup milk
1 cup sifted flour
1/2 teaspoon salt
1 tablespoon, melted solid vegetable shortening
additional vegetable shortening for greasing pans/cups
Preheat oven to 475 degrees. Thoroughly grease interiors of cups in a 6-cup popover pan, muffin pan, or 6 oven-proof muffin cups.
Into a mixing bowl, break eggs, and beat gently. Add milk, flour, and salt. Beat 1 1/2 minutes, add melted shortening, and continue beating 1/2 minute more. Do not over beat. FIll cups half full or slightly more.
Place popover pan or cups on a cookie sheet, into preheated oven and bake for 10 minutes at 475 degrees. Reduce heat to 350 degrees and continue baking for 25-30 minutes, until puffed. DO NOT OPEN OVEN DOOR TO CHECK UNTIL LAST 10 MINUTES OF COOKING. A few minutes before popovers are golden brown and done, prick each, on one side, with a skewer to allow air and moisture to escape and interior of popover to dry somewhat.
Yorkshire Pudding
Preheat the oven to 450 degrees. (Or adjust oven temperature to 450 after removing the prime rib).
Remove prime rib from oven, and pour 1/4 cup of the beef drippings from the roasting pan into a 9 '' x 9 '' baking pan. or an 11 '' x 7'' pan. Place the pan with the drippings into the hot oven to keep sizzling while you prepare the batter.
Prepare the batter as above, EXCEPT eliminate the melted shortening, and beat a bit longer than for popovers - until large bubbles rise to the surface of the batter.
Pour the batter into the pan with the sizzling drippings, and bake for 25-30 minutes, until golden and puffed around the sides. Cut into squares to serve.
NOTE - batter may be made in advance, and allowed to stand. Bring to room temp if batter has been refrigerated. Be sure to beat batter again thoroughly before using.
Lemon Curd
- 3 lemons
- 1 1/2 cups sugar
- 1/4 pound unsalted butter, room temperature
- 4 extra-large eggs
- 1/2 cup lemon juice (3 to 4 lemons)
- 1/8 teaspoon kosher salt
Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.
Giant Chocolate Toffee Cookies
From Epicurious...
1/2 cup all purpose flour
1 tsp baking powder
1/4 teaspoon salt
1 pound bittersweet or semisweet chocolate chopped
1/4 cup (1/2 stick) unsalted butter
1 3/4 cups packed brown sugar
4 large eggs
1 Tablesppon vanilla extract
5 1/4 ounce chocolate covered English toffee bars (such as Heath) coarsely chopped
1 cup walnuts toasted chopped
1/2 cup all purpose flour
1 tsp baking powder
1/4 teaspoon salt
1 pound bittersweet or semisweet chocolate chopped
1/4 cup (1/2 stick) unsalted butter
1 3/4 cups packed brown sugar
4 large eggs
1 Tablesppon vanilla extract
5 1/4 ounce chocolate covered English toffee bars (such as Heath) coarsely chopped
1 cup walnuts toasted chopped
Combine flour, baking powder and salt in small bowl; whisk to blend. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool mixture to lukewarm.
Using electric mixer, beat sugar and eggs in bowl until thick, about 5 minutes. Beat in chocolate mixture and vanilla. Stir in flour mixture, then toffee and nuts. Chill batter until firm, about 45 minutes.
Preheat oven to 350°F. Line 2 large baking sheets with parchment or waxed paper. Drop batter by 1/4 cupfuls onto sheets, spacing 2 1/2 inches apart. Bake just until tops are dry and cracked but cookies are still soft to touch, about 15 minutes. Cool on sheets. (Can be made 2 days ahead. Store airtight at room temperature.)
French Onion Soup
This is from America's Test Kitchen.
2 Tbs unsalted butter
5 medium red onions (about 3 pounds) sliced thin
table salt
6 cups low-sodium chicken broth
1 3/4 cups low sodium beef broth
1/4 cup dry red wine
2 sprigs fresh parsley leaves
1 sprig fresh thyme leaves
1 bay leaf
1 tablespoon balsamic vinegar
ground pepper
1 baguette, cut on the bias into 3/4 inch slices (2 slices per serving)
4 1/2 ounces swiss cheese, sliced 1/16 inch thick
1 1/2 ounces grated Asiago cheese (about 3/4 cup)
Melt butter in large soup kettle or dutch oven over medium high heat. Add sliced onions, and 1/2 teaspoon salt and stir to coat onions thoroughly with butter. Cook, stirring frequently, until onions are reduced and syrupy and inside of pot is coated with very deep brown crust, 30-35. Stir in the chicken and beef broths, red wine, parsley thyme, and bay leaf, scraping pot bottom with wooden spoon to loosen browned bits, and bring to simmer. Simmer to blend flavors, about 20 minutes and discard herbs. Stir in balsamic vinegar and adjust seasonings with salt and pepper. (Can be cooled to room temperature and refrigerated in airtight container up to 2 days; return to simmer before finishing soup with croutons and cheese).
For the crusts, adjust an oven rack to the upper-middle position and heat the oven to 350 degrees. Spread the bread out on a rimmed baking sheet and bake, flipping once, until lightly browned, about 15 minutes. Remove the bread from the oven and turn the oven to broil.
Set heat-safe soup bowls or crocks on rimmed baking sheet and fill each with about 1 1/2 cups soup. Top each bowl with two toasted baguette slices and divide Swiss cheese slices, laying them in a single layer if possible on bread. Sprinkle each serving with about 2 Tbs grated Asiago Cheese and broil until well browned and bubbly, 7-10 minutes. cool 5 minutes and serve.
2 Tbs unsalted butter
5 medium red onions (about 3 pounds) sliced thin
table salt
6 cups low-sodium chicken broth
1 3/4 cups low sodium beef broth
1/4 cup dry red wine
2 sprigs fresh parsley leaves
1 sprig fresh thyme leaves
1 bay leaf
1 tablespoon balsamic vinegar
ground pepper
1 baguette, cut on the bias into 3/4 inch slices (2 slices per serving)
4 1/2 ounces swiss cheese, sliced 1/16 inch thick
1 1/2 ounces grated Asiago cheese (about 3/4 cup)
Melt butter in large soup kettle or dutch oven over medium high heat. Add sliced onions, and 1/2 teaspoon salt and stir to coat onions thoroughly with butter. Cook, stirring frequently, until onions are reduced and syrupy and inside of pot is coated with very deep brown crust, 30-35. Stir in the chicken and beef broths, red wine, parsley thyme, and bay leaf, scraping pot bottom with wooden spoon to loosen browned bits, and bring to simmer. Simmer to blend flavors, about 20 minutes and discard herbs. Stir in balsamic vinegar and adjust seasonings with salt and pepper. (Can be cooled to room temperature and refrigerated in airtight container up to 2 days; return to simmer before finishing soup with croutons and cheese).
For the crusts, adjust an oven rack to the upper-middle position and heat the oven to 350 degrees. Spread the bread out on a rimmed baking sheet and bake, flipping once, until lightly browned, about 15 minutes. Remove the bread from the oven and turn the oven to broil.
Set heat-safe soup bowls or crocks on rimmed baking sheet and fill each with about 1 1/2 cups soup. Top each bowl with two toasted baguette slices and divide Swiss cheese slices, laying them in a single layer if possible on bread. Sprinkle each serving with about 2 Tbs grated Asiago Cheese and broil until well browned and bubbly, 7-10 minutes. cool 5 minutes and serve.
Tortilla Soup
1 large onion
garlic cloves
1 can tomatoes
1 bell pepper
1 small can chopped ripe olives with jalapenos
2 large cans of chicken broth
cumin
sharp cheddar cheese
pace picante sauce
tortilla strips
garlic cloves
1 can tomatoes
1 bell pepper
1 small can chopped ripe olives with jalapenos
2 large cans of chicken broth
cumin
sharp cheddar cheese
pace picante sauce
tortilla strips
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