Today is National Pumpkin Cheesecake Day in the US.
As always, all measurements are in US units. See http://www.onlineconversion.com/cooking_volume.htm for converting measurements.
* Macaroni Grill Baked Creamy Seafood: http://www.e-cookbooks.net/recipes/12151.htm
* Baked Ham with Marmalade-Horseradish Glaze: http://www.e-cookbooks.net/recipes/12152.htm
* Chicken with Sesame Noodles: http://www.e-cookbooks.net/recipes/12153.htm
* Louisiana Deviled Crab Cakes: http://www.e-cookbooks.net/recipes4/10194.htm
* Spaghetti and Meatballs: http://www.e-cookbooks.net/recipes4/10195.htm
* Breakfast Casserole: http://www.e-cookbooks.net/recipes/12156.htm
* Grandma's Chopped Liver: http://www.e-cookbooks.net/recipes/09155.htm
* New England Hot Chocolate: http://www.e-cookbooks.net/recipes/01208.htm
* Low Carb Turkey Broccoli Casserole: http://www.e-cookbooks.net/recipes/lc41.htm
* Diabetic-Friendly Chocolate Cake: http://www.e-cookbooks.net/recipes/diab39.htm
* Low Fat Mexican Macaroni and Cheese: http://www.e-cookbooks.net/recipes/lowfat35.htm
Kelley's Cooking Tips
=====================
* For easy peeling of hard boiled eggs, add a few drops of oil to some water. Crack the eggs and let stand in oil and water solution for a few minutes.
* When reheating a slice of pizza in a microwave, run the bottom of the crust under the faucet. The water will cause a small amount of steam in the microwave which will keep the crust from becoming hard and brittle.
* If your cake sticks to the pan and threatens to split, hold the pan over a low flame for about 5 to 8 seconds and the cake will come out nice and firm.
* To keep cookie dough from sticking to cookie cutters, chill the dough thoroughly before you roll it out. Dip each cookie cutter in oil before pressing into the dough and the cookies will cut cleanly. This treatment is wonderful when using cutters with intricate designs or cutters made of plastic. You can also spray the cutters with oil spray.
Have a cooking question? Kelley has your answer! kelley@e-cookbooks.net
Goulash Or Goulish?
By John Havel
Goulash is a spicy dish, originally from Hungary, usually made of beef, onions, red peppers, and paprika powder. Its name comes from Hungarian gulyás, the word for a stockman or herdsman ('gulya' means a herd of animals, usually cows). It has traditionally been considered a simple home meal because it requires little attention after the initial preparation and because it uses more affordable cuts of meat. Today, however, it is also often served in restaurants.
In the United States and Canada, various adaptations have made the dish more suitable for local preferences, with the result that American "goulash" often bears little or no resemblance to the Hungarian original. Hamburger frequently replaces stew beef in American goulashes, which reduces the cost as well as the cooking time. The meat and onions are then placed in the kettle, the other ingredients are added to them, and the dish might be ready to serve in as little time as 30 to 45 minutes. This form of the dish was made popular by its inclusion in cookbooks in the twentieth century.
American goulash is commonly finished by the addition of noodles or pasta (elbow macaroni being particularly popular), which does not so much thicken the product as absorb the juice of the tomatoes. Depending on the amount of noodles or pasta used, American goulash may be a stew, a soup, or a casserole, rather than a true "goulash" such as one finds in Hungarian cuisine.
Now that we know what goulash isn't, we can look for what makes an authentic recipe. Some say you should never use tomatoes - that the colour and savour of goulash is derived from paprika, in generous amounts. However, like most classic dishes, there are different ideas as to what makes it 'authentic'. Just don't make it goulish.
Beef Goulash
============
4 slices bacon, chopped
3 pounds boneless beef shank, trimmed and cut into 2-inch cubes
Kosher salt and freshly ground black pepper
3 tablespoons all-purpose flour
2 tablespoons olive oil
2 medium onions, chopped
3 garlic cloves, minced
2 roasted red bell peppers, peeled and sliced
3 tablespoons Hungarian sweet paprika
2 teaspoons caraway seeds, toasted and ground
2 tablespoons red wine vinegar
1 (15-ounce) can whole peeled tomatoes, hand crushed
6 cups low-sodium beef broth
4 russet potatoes, peeled and thickly sliced
1/2 cup sour cream
Chopped flat-leaf parsley, for garnish
Place a large heavy pot over medium heat and add the bacon. Fry for about 5 minutes until crisp and remove to a paper towel and reserve. Add the beef to the hot bacon fat and brown it evenly on all sides, turning with tongs; season generously with salt and pepper. While the beef is searing, sprinkle the flour evenly in the pot and continue to stir to dissolve any clumps. Add a little oil if necessary to keep the meat from sticking to the bottom of the pot.
Toss in the onions, garlic, roasted peppers, paprika, and caraway; cook and stir for 2 minutes until fragrant. Stir in the vinegar, tomatoes, and broth. Bring to a boil, then lower to a simmer and cook for 1 hour, covered, stirring occasionally.
Add the potatoes. Crumble the reserved bacon into the stew and continue to simmer for 30 minutes, partially covered, until the potatoes are tender. Season with salt and pepper. Remove from heat and stir the sour cream into the goulash just before serving. Garnish with the chopped parsley.
Blue Cheese Crusted Steaks with Red Wine Sauce
==============================================
4 tablespoons (1/2 stick) chilled butter
3 garlic cloves, chopped
1 large shallot, chopped
1 tablespoon chopped fresh thyme
3/4 cup low-salt beef broth
1/2 cup dry red wine
1/2 cup coarsely crumbled Maytag blue cheese (about 2 ounces)
1/4 cup panko (Japanese breadcrumbs)
1 tablespoon chopped fresh parsley
4 (1-inch-thick) filet mignon steaks (each 6 to 8 ounces)
Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add garlic, shallot, and thyme. Saute until shallot is tender, about 5 minutes. Add broth and wine. Boil until sauce is reduced to 1/2 cup, about 12 minutes. Set sauce aside.
Blend cheese, panko, and parsley in small bowl to coat cheese evenly with panko.
Preheat broiler. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to rimmed baking sheet; reserve skillet. Press cheese mixture onto top of steaks, dividing equally. Broil until cheese browns, about 2 minutes. Transfer steaks to plates.
Pour sauce into reserved skillet. Bring to boil, scraping up browned bits. Boil 2 minutes. Whisk in remaining 1 tablespoon butter. Season with salt and pepper. Spoon sauce around steaks and serve.
Receive The Leading Recipe Ezine On The Internet! http://www.e-cookbooks.net/sub1.htm
* Macaroni Grill Baked Creamy Seafood: http://www.e-cookbooks.net/recipes/12151.htm
* Baked Ham with Marmalade-Horseradish Glaze: http://www.e-cookbooks.net/recipes/12152.htm
* Chicken with Sesame Noodles: http://www.e-cookbooks.net/recipes/12153.htm
* Louisiana Deviled Crab Cakes: http://www.e-cookbooks.net/recipes4/10194.htm
* Spaghetti and Meatballs: http://www.e-cookbooks.net/recipes4/10195.htm
* Breakfast Casserole: http://www.e-cookbooks.net/recipes/12156.htm
* Grandma's Chopped Liver: http://www.e-cookbooks.net/recipes/09155.htm
* New England Hot Chocolate: http://www.e-cookbooks.net/recipes/01208.htm
* Low Carb Turkey Broccoli Casserole: http://www.e-cookbooks.net/recipes/lc41.htm
* Diabetic-Friendly Chocolate Cake: http://www.e-cookbooks.net/recipes/diab39.htm
* Low Fat Mexican Macaroni and Cheese: http://www.e-cookbooks.net/recipes/lowfat35.htm
Kelley's Cooking Tips
=====================
* For easy peeling of hard boiled eggs, add a few drops of oil to some water. Crack the eggs and let stand in oil and water solution for a few minutes.
* When reheating a slice of pizza in a microwave, run the bottom of the crust under the faucet. The water will cause a small amount of steam in the microwave which will keep the crust from becoming hard and brittle.
* If your cake sticks to the pan and threatens to split, hold the pan over a low flame for about 5 to 8 seconds and the cake will come out nice and firm.
* To keep cookie dough from sticking to cookie cutters, chill the dough thoroughly before you roll it out. Dip each cookie cutter in oil before pressing into the dough and the cookies will cut cleanly. This treatment is wonderful when using cutters with intricate designs or cutters made of plastic. You can also spray the cutters with oil spray.
Have a cooking question? Kelley has your answer! kelley@e-cookbooks.net
Goulash Or Goulish?
By John Havel
Goulash is a spicy dish, originally from Hungary, usually made of beef, onions, red peppers, and paprika powder. Its name comes from Hungarian gulyás, the word for a stockman or herdsman ('gulya' means a herd of animals, usually cows). It has traditionally been considered a simple home meal because it requires little attention after the initial preparation and because it uses more affordable cuts of meat. Today, however, it is also often served in restaurants.
In the United States and Canada, various adaptations have made the dish more suitable for local preferences, with the result that American "goulash" often bears little or no resemblance to the Hungarian original. Hamburger frequently replaces stew beef in American goulashes, which reduces the cost as well as the cooking time. The meat and onions are then placed in the kettle, the other ingredients are added to them, and the dish might be ready to serve in as little time as 30 to 45 minutes. This form of the dish was made popular by its inclusion in cookbooks in the twentieth century.
American goulash is commonly finished by the addition of noodles or pasta (elbow macaroni being particularly popular), which does not so much thicken the product as absorb the juice of the tomatoes. Depending on the amount of noodles or pasta used, American goulash may be a stew, a soup, or a casserole, rather than a true "goulash" such as one finds in Hungarian cuisine.
Now that we know what goulash isn't, we can look for what makes an authentic recipe. Some say you should never use tomatoes - that the colour and savour of goulash is derived from paprika, in generous amounts. However, like most classic dishes, there are different ideas as to what makes it 'authentic'. Just don't make it goulish.
Beef Goulash
============
4 slices bacon, chopped
3 pounds boneless beef shank, trimmed and cut into 2-inch cubes
Kosher salt and freshly ground black pepper
3 tablespoons all-purpose flour
2 tablespoons olive oil
2 medium onions, chopped
3 garlic cloves, minced
2 roasted red bell peppers, peeled and sliced
3 tablespoons Hungarian sweet paprika
2 teaspoons caraway seeds, toasted and ground
2 tablespoons red wine vinegar
1 (15-ounce) can whole peeled tomatoes, hand crushed
6 cups low-sodium beef broth
4 russet potatoes, peeled and thickly sliced
1/2 cup sour cream
Chopped flat-leaf parsley, for garnish
Place a large heavy pot over medium heat and add the bacon. Fry for about 5 minutes until crisp and remove to a paper towel and reserve. Add the beef to the hot bacon fat and brown it evenly on all sides, turning with tongs; season generously with salt and pepper. While the beef is searing, sprinkle the flour evenly in the pot and continue to stir to dissolve any clumps. Add a little oil if necessary to keep the meat from sticking to the bottom of the pot.
Toss in the onions, garlic, roasted peppers, paprika, and caraway; cook and stir for 2 minutes until fragrant. Stir in the vinegar, tomatoes, and broth. Bring to a boil, then lower to a simmer and cook for 1 hour, covered, stirring occasionally.
Add the potatoes. Crumble the reserved bacon into the stew and continue to simmer for 30 minutes, partially covered, until the potatoes are tender. Season with salt and pepper. Remove from heat and stir the sour cream into the goulash just before serving. Garnish with the chopped parsley.
Blue Cheese Crusted Steaks with Red Wine Sauce
==============================================
4 tablespoons (1/2 stick) chilled butter
3 garlic cloves, chopped
1 large shallot, chopped
1 tablespoon chopped fresh thyme
3/4 cup low-salt beef broth
1/2 cup dry red wine
1/2 cup coarsely crumbled Maytag blue cheese (about 2 ounces)
1/4 cup panko (Japanese breadcrumbs)
1 tablespoon chopped fresh parsley
4 (1-inch-thick) filet mignon steaks (each 6 to 8 ounces)
Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add garlic, shallot, and thyme. Saute until shallot is tender, about 5 minutes. Add broth and wine. Boil until sauce is reduced to 1/2 cup, about 12 minutes. Set sauce aside.
Blend cheese, panko, and parsley in small bowl to coat cheese evenly with panko.
Preheat broiler. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to rimmed baking sheet; reserve skillet. Press cheese mixture onto top of steaks, dividing equally. Broil until cheese browns, about 2 minutes. Transfer steaks to plates.
Pour sauce into reserved skillet. Bring to boil, scraping up browned bits. Boil 2 minutes. Whisk in remaining 1 tablespoon butter. Season with salt and pepper. Spoon sauce around steaks and serve.
Receive The Leading Recipe Ezine On The Internet! http://www.e-cookbooks.net/sub1.htm