Today is National Apple Betty* Day in the US.
*See http://en.wikipedia.org/wiki/Apple_Brown_Betty if you don't know what that is.
As always, all measurements are in US units. See http://www.onlineconversion.com/cooking_volume.htm for converting measurements.
* McDonald's McRib Sandwich: http://www.e-cookbooks.net/recipes4/10031.htm
* Chicken Scaloppine With Lemon Glaze: http://www.e-cookbooks.net/recipes4/10032.htm
* Beef Wellington with Gorgonzola: http://www.e-cookbooks.net/recipes4/10033.htm
* Shrimp and Crab Au Gratin: http://www.e-cookbooks.net/recipes4/10034.htm
* Margherita Pizza: http://www.e-cookbooks.net/recipes4/10035.htm
* Wild Mushroom Bisque: http://www.e-cookbooks.net/recipes4/10036.htm
* Caramelised Butternut Squash: http://www.e-cookbooks.net/recipes4/10037.htm
* Chocolate Truffles: http://www.e-cookbooks.net/recipes4/10038.htm
* Low Carb Greek Chicken: http://www.e-cookbooks.net/recipes/lc39.htm
* Diabetic-Friendly Pumpkin Cheesecake: http://www.e-cookbooks.net/recipes/diab37.htm
* Low Fat Black Forest Cake: http://www.e-cookbooks.net/recipes/lowfat33.htm
Kelley's Cooking Tips
=====================
* If you are only using half an avocado, leave the pit in the unused half and refrigerate, covered with plastic wrap. This will retard discolouration.
* When breading chicken, coat the pieces with mayonnaise instead of egg. The mayonnaise clings to the chicken and doesn't drip like the egg does. Plus, it adds nice flavour.
* Make ice cubes festive for a party by freezing sprigs of mint, maraschino cherries, lemon or orange peel in them.
* Placing flour in a custard cup in the oven next to a roast will assure nice brown flour for gravy when the meat is done.
Have a cooking question? Kelley has your answer! kelley@e-cookbooks.net
Three Days Until Oktoberfest
by John Havel
Much as summer's warm days and plentiful rains lead to sun-ripened tomatoes and plump eggplants, frigid winter is the promise on which comfort food relies. Instinctively, we gravitate to the stove and the gifts it gives us. Time, now somehow a little less urgent, is given a wider berth, one generous enough to accommodate a rising yeast dough, or the baking of an apple pie, or the preparation of sauerbraten.
Sauerbraten (literally translated, sour roast) is one of those dishes for which there are almost as many recipes as there are cooks who make this uber-Germanic specialty. Some use gingersnaps to season and thicken the gravy. Other cooks use a roux. Some add red wine; others just vinegar. In some regions, buttermilk is part of the marinade. Garlic is favored by some cooks; others just add lots of onions.
Whichever way you cook it, it's a wonderful way to turn a relatively inexpensive cut of meat into a splendid winter main course. Although in many German-style restaurants in America, potato pancakes are paired with sauerbraten, this is common only in a small part of Germany. Spaetzle or another form of plain pasta is the choice of many cooks, while others might serve potatoes -- plain boiled, mashed or potato dumplings -- that will absorb the delicious gravy.
Sauerbraten
===========
5 pound top round
10 whole garlic cloves, peeled
1 quart red wine vinegar
2 cups julienned onions
1 small bundle of fresh thyme
4 bay leaves
1 tablespoon whole black peppercorns
1/4 cup sugar
4 cups beef stock
1 cup crushed gingersnap cookies
1 cup sour cream
Stud the roast with the whole garlic cloves, and season with salt and pepper. Place the roast in a deep glass bowl.
In a mixing bowl, whisk the vinegar, onions, herbs, and sugar together. Whisk the liquid until the sugar dissolves. Pour the marinade over the roast and cover with plastic wrap. Place the roast in the refrigerator and marinate for 72 hours.
Remove the roast from the marinade. Strain the marinade. Place the roast in a braising pan. Add the beef stock to the strained liquid. Pour the liquid over the roast and place in the oven. The liquid should cover 1/2 of the roast. Braise the roast covered at 325F for 2-3 hours. Turn the meat several times and add additional stock if needed. Remove meat from pan and set aside.
Place pan with the braising liquid over a burner. Bring the liquid to a simmer. Whisk the crushed gingersnaps into the liquid. Simmer the sauce for 2-3 minutes. Season with salt and pepper. Stir in the sour cream and return meat to pan. Slice the roast and coat meat with some of the sauce. Serve the remaining sauce separately.
Baked Penne with Roasted Vegetables
===================================
2 red peppers, cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces
Preheat the oven to 450F. On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.
Receive The Leading Recipe Ezine On The Internet! http://www.e-cookbooks.net/sub1.htm
As always, all measurements are in US units. See http://www.onlineconversion.com/cooking_volume.htm for converting measurements.
* McDonald's McRib Sandwich: http://www.e-cookbooks.net/recipes4/10031.htm
* Chicken Scaloppine With Lemon Glaze: http://www.e-cookbooks.net/recipes4/10032.htm
* Beef Wellington with Gorgonzola: http://www.e-cookbooks.net/recipes4/10033.htm
* Shrimp and Crab Au Gratin: http://www.e-cookbooks.net/recipes4/10034.htm
* Margherita Pizza: http://www.e-cookbooks.net/recipes4/10035.htm
* Wild Mushroom Bisque: http://www.e-cookbooks.net/recipes4/10036.htm
* Caramelised Butternut Squash: http://www.e-cookbooks.net/recipes4/10037.htm
* Chocolate Truffles: http://www.e-cookbooks.net/recipes4/10038.htm
* Low Carb Greek Chicken: http://www.e-cookbooks.net/recipes/lc39.htm
* Diabetic-Friendly Pumpkin Cheesecake: http://www.e-cookbooks.net/recipes/diab37.htm
* Low Fat Black Forest Cake: http://www.e-cookbooks.net/recipes/lowfat33.htm
Kelley's Cooking Tips
=====================
* If you are only using half an avocado, leave the pit in the unused half and refrigerate, covered with plastic wrap. This will retard discolouration.
* When breading chicken, coat the pieces with mayonnaise instead of egg. The mayonnaise clings to the chicken and doesn't drip like the egg does. Plus, it adds nice flavour.
* Make ice cubes festive for a party by freezing sprigs of mint, maraschino cherries, lemon or orange peel in them.
* Placing flour in a custard cup in the oven next to a roast will assure nice brown flour for gravy when the meat is done.
Have a cooking question? Kelley has your answer! kelley@e-cookbooks.net
Three Days Until Oktoberfest
by John Havel
Much as summer's warm days and plentiful rains lead to sun-ripened tomatoes and plump eggplants, frigid winter is the promise on which comfort food relies. Instinctively, we gravitate to the stove and the gifts it gives us. Time, now somehow a little less urgent, is given a wider berth, one generous enough to accommodate a rising yeast dough, or the baking of an apple pie, or the preparation of sauerbraten.
Sauerbraten (literally translated, sour roast) is one of those dishes for which there are almost as many recipes as there are cooks who make this uber-Germanic specialty. Some use gingersnaps to season and thicken the gravy. Other cooks use a roux. Some add red wine; others just vinegar. In some regions, buttermilk is part of the marinade. Garlic is favored by some cooks; others just add lots of onions.
Whichever way you cook it, it's a wonderful way to turn a relatively inexpensive cut of meat into a splendid winter main course. Although in many German-style restaurants in America, potato pancakes are paired with sauerbraten, this is common only in a small part of Germany. Spaetzle or another form of plain pasta is the choice of many cooks, while others might serve potatoes -- plain boiled, mashed or potato dumplings -- that will absorb the delicious gravy.
Sauerbraten
===========
5 pound top round
10 whole garlic cloves, peeled
1 quart red wine vinegar
2 cups julienned onions
1 small bundle of fresh thyme
4 bay leaves
1 tablespoon whole black peppercorns
1/4 cup sugar
4 cups beef stock
1 cup crushed gingersnap cookies
1 cup sour cream
Stud the roast with the whole garlic cloves, and season with salt and pepper. Place the roast in a deep glass bowl.
In a mixing bowl, whisk the vinegar, onions, herbs, and sugar together. Whisk the liquid until the sugar dissolves. Pour the marinade over the roast and cover with plastic wrap. Place the roast in the refrigerator and marinate for 72 hours.
Remove the roast from the marinade. Strain the marinade. Place the roast in a braising pan. Add the beef stock to the strained liquid. Pour the liquid over the roast and place in the oven. The liquid should cover 1/2 of the roast. Braise the roast covered at 325F for 2-3 hours. Turn the meat several times and add additional stock if needed. Remove meat from pan and set aside.
Place pan with the braising liquid over a burner. Bring the liquid to a simmer. Whisk the crushed gingersnaps into the liquid. Simmer the sauce for 2-3 minutes. Season with salt and pepper. Stir in the sour cream and return meat to pan. Slice the roast and coat meat with some of the sauce. Serve the remaining sauce separately.
Baked Penne with Roasted Vegetables
===================================
2 red peppers, cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces
Preheat the oven to 450F. On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.
Receive The Leading Recipe Ezine On The Internet! http://www.e-cookbooks.net/sub1.htm