Food Obsessions
I'm obsessing over:
a tarte Tatin with cream
THIS:
Cauliflower Popcorn
2 heads cauliflower cut into medium sized florets
1 tsp salt
2 tsp sugar
1/4 tsp onion powder
1/4 tsp garlic powder
1/2 tsp paprika
1/4-1/2 tsp turmeric
6-8 tbsp olive oil
Preheat oven to 450.
Line a pan with parchment paper/foil
In a large bowl, combine the salt, sugar , onion powder, garlic powder, paprika, turmeric,a nd oil. Add cauliflower florets and toss to evenly coat.
Place in a single layer on prepared sheet
Roast uncovered for 30-35 min until largest pieces can be pierced with a fork.
THIS:
Put brisket in a pan.
Combine 1 T lemon j., 2 T sugar, 2 T soy sauce, 3 T ketchup and pour over meat.
Saute 1 onion and a 16oz can of mushrooms and put on top of meat.
Cover and bake 350 for 2-2 and a half hours depends how big it is.
THIS:
Take a whole bunch of celery and dice it. Add a chopped onion.
Place in a large pot and add half a cup of water.
Simmer covered until the onions turn translucent.
Add the lettuce, cover again and simmer for 10-15 minutes.
Add some black pepper, toss and serve hot or cold.
It's an absolutely fantastic salad.
THIS:
Petits Pois a la Francaise Ingredients
1 lb Frozen Peas 1 oz Margarine
1/2 Lettuce (Heart) Salt and Pepper
6 Spring Onions 1/2 c Water
8 fl Coffee Rich
Instructions for Petits Pois a la Francaise
Shred the lettuce into little ribbons with a sharp knife. Clean and shred the spring onions. Put the margarineinto a good solid pan with a lid. Add the onions and lettuce. If using fresh peas, add them and about half a cup of water and cook gently for about 10 minutes. If using frozen, let the spring onions and lettuce cook on their own for about 7 or 8 minutes, then add the peas and cook for a further 2 or 3 minutes. Dont add water there is enough in the frozen peas already. Pour in the Coffee Rich, balance the seasoning and bring to the boil, but dont let it cook for more than a minute more. The peas will be green, firm and surrounded in the most delicious and wicked sauce. Serve either with plain grilled meat or as a dish on its own in little bowls with good bread.
THIS:
Garlic dip:
Take 2 whole garlic heads, cut off the top and drizzle with olive oil. Wrap in foil (or use one of those clay things for roasting garlic.) Roast until very soft at 425 degrees. About 45 min, I think.
Peel one apple
and remove seeds. Steam until very soft.
In a food processor, squeeze out garlic from skins, add cooked apple, salt, pepper, and a drop of lemon juice and 1 tsp of mayo. Puree until smooth. Adjust spices according to your taste. Chill.
THIS:
Glazed Corned Beef
corned beef
1 cup water
1 cup apricot preserves
4 tablespoons brown sugar
2 tablespoons soy sauce
DIRECTIONS
Preheat oven to 350 degrees
Coat a large pan with non-stick cooking spray. Place corned beef in dish and add water. Cover tightly with aluminum foil and bake for 2 hours; drain liquid.
In a small bowl combine apricot preserves, brown sugar, and soy sauce. Spread the apricot mixture evenly over the corned beef.
Bake uncovered at 350 degrees 25 to 30 more minutes, or until the meat is tender; basting occasionally with pan drippings.
Slice corned beef across grain and serve.
THIS:
Beef Roast with Crisps
4 TB Or more margarine or oil for searing meat
5 lb. Beef roast tied with butcher's cord
1/2 c Flour
1 tsp. Cinnamon
1 tsp. Salt
1 tsp. Dried sweet basil; crushed
1/2 tsp. Dried rosemary; crushed
1/4 tsp. Thyme
1 c Dates; pits removed, cut in halves
1 c Dried apricots, cut in strips
1/2 c Dried apple rings; cut in halves
2 TB Brown sugar or honey
1 1/2 c Beef stock
BATTER
1 c Flour
1 ea. Egg
2/3 c Milk (will use soy milk of course)
1/4 tsp. Salt
1/2 tsp. (scant) baking powder
1/4 c Chopped fresh parsley; crushed
Preheat oven to 350 degrees F. In Dutch oven or cast-iron pot (either having tight covers) melt the margarine. Dredge the roast with the mixture of flour, cinnamon, and salt, and thoroughly sear in the heated butter, browning all sides. Mix basil, rosemary, and thyme. Mix spices with combined dates, figs, and apples. Arrange spiced fruits around the meat. Sprinkle sugar or drizzle honey on fruits. Carefully pour on beef stock around the edges of the pot so as to avoid 'flooding' any food surfaces. Cover tightly. Bake at 350 degrees F for 3 hours, or until tender. Remove from oven to cool for 30 minutes. Increase oven heat to 450 degrees F. Prepare a very thick batter by vigorously stirring all batter ingredients except parsley. Add extra flour if necessary. Add chopped parsley to the batter. Pour batter over the roast allowing the excess to trickle down into the gravy. Return meat to hot oven (450 degrees F) for 5 to 10 minutes so that coating browns nicely. Cut the
roast in its dough jacket. Serve the 'crisps' which formed in the juices,
along with the gravy and fruit.
THIS:
Cranberry Minute Steak
(Dining In, pg. 156)
1 c. whole berry cranberry sauce
2 T. onion soup mix
1 c. water
6 minute steaks
Combine cranberry sauce, onion soup mix and water. Pour mixture over steaks in 9x13 pan. Cover tightly and bake at 350 for 1 hour.
Tip: To use this recipe for a whole roast, use a 3-5 lb roast, (French roast works very well!) and double sauce recipe. Bake in large Dutch oven for 2 1/2- 3 hours.
Or simply... a tarte Tatin with cream...
a tarte Tatin with cream
THIS:
Cauliflower Popcorn
2 heads cauliflower cut into medium sized florets
1 tsp salt
2 tsp sugar
1/4 tsp onion powder
1/4 tsp garlic powder
1/2 tsp paprika
1/4-1/2 tsp turmeric
6-8 tbsp olive oil
Preheat oven to 450.
Line a pan with parchment paper/foil
In a large bowl, combine the salt, sugar , onion powder, garlic powder, paprika, turmeric,a nd oil. Add cauliflower florets and toss to evenly coat.
Place in a single layer on prepared sheet
Roast uncovered for 30-35 min until largest pieces can be pierced with a fork.
THIS:
Put brisket in a pan.
Combine 1 T lemon j., 2 T sugar, 2 T soy sauce, 3 T ketchup and pour over meat.
Saute 1 onion and a 16oz can of mushrooms and put on top of meat.
Cover and bake 350 for 2-2 and a half hours depends how big it is.
THIS:
Take a whole bunch of celery and dice it. Add a chopped onion.
Place in a large pot and add half a cup of water.
Simmer covered until the onions turn translucent.
Add the lettuce, cover again and simmer for 10-15 minutes.
Add some black pepper, toss and serve hot or cold.
It's an absolutely fantastic salad.
THIS:
Petits Pois a la Francaise Ingredients
1 lb Frozen Peas 1 oz Margarine
1/2 Lettuce (Heart) Salt and Pepper
6 Spring Onions 1/2 c Water
8 fl Coffee Rich
Instructions for Petits Pois a la Francaise
Shred the lettuce into little ribbons with a sharp knife. Clean and shred the spring onions. Put the margarineinto a good solid pan with a lid. Add the onions and lettuce. If using fresh peas, add them and about half a cup of water and cook gently for about 10 minutes. If using frozen, let the spring onions and lettuce cook on their own for about 7 or 8 minutes, then add the peas and cook for a further 2 or 3 minutes. Dont add water there is enough in the frozen peas already. Pour in the Coffee Rich, balance the seasoning and bring to the boil, but dont let it cook for more than a minute more. The peas will be green, firm and surrounded in the most delicious and wicked sauce. Serve either with plain grilled meat or as a dish on its own in little bowls with good bread.
THIS:
Garlic dip:
Take 2 whole garlic heads, cut off the top and drizzle with olive oil. Wrap in foil (or use one of those clay things for roasting garlic.) Roast until very soft at 425 degrees. About 45 min, I think.
Peel one apple
and remove seeds. Steam until very soft.
In a food processor, squeeze out garlic from skins, add cooked apple, salt, pepper, and a drop of lemon juice and 1 tsp of mayo. Puree until smooth. Adjust spices according to your taste. Chill.
THIS:
Glazed Corned Beef
corned beef
1 cup water
1 cup apricot preserves
4 tablespoons brown sugar
2 tablespoons soy sauce
DIRECTIONS
Preheat oven to 350 degrees
Coat a large pan with non-stick cooking spray. Place corned beef in dish and add water. Cover tightly with aluminum foil and bake for 2 hours; drain liquid.
In a small bowl combine apricot preserves, brown sugar, and soy sauce. Spread the apricot mixture evenly over the corned beef.
Bake uncovered at 350 degrees 25 to 30 more minutes, or until the meat is tender; basting occasionally with pan drippings.
Slice corned beef across grain and serve.
THIS:
Beef Roast with Crisps
4 TB Or more margarine or oil for searing meat
5 lb. Beef roast tied with butcher's cord
1/2 c Flour
1 tsp. Cinnamon
1 tsp. Salt
1 tsp. Dried sweet basil; crushed
1/2 tsp. Dried rosemary; crushed
1/4 tsp. Thyme
1 c Dates; pits removed, cut in halves
1 c Dried apricots, cut in strips
1/2 c Dried apple rings; cut in halves
2 TB Brown sugar or honey
1 1/2 c Beef stock
BATTER
1 c Flour
1 ea. Egg
2/3 c Milk (will use soy milk of course)
1/4 tsp. Salt
1/2 tsp. (scant) baking powder
1/4 c Chopped fresh parsley; crushed
Preheat oven to 350 degrees F. In Dutch oven or cast-iron pot (either having tight covers) melt the margarine. Dredge the roast with the mixture of flour, cinnamon, and salt, and thoroughly sear in the heated butter, browning all sides. Mix basil, rosemary, and thyme. Mix spices with combined dates, figs, and apples. Arrange spiced fruits around the meat. Sprinkle sugar or drizzle honey on fruits. Carefully pour on beef stock around the edges of the pot so as to avoid 'flooding' any food surfaces. Cover tightly. Bake at 350 degrees F for 3 hours, or until tender. Remove from oven to cool for 30 minutes. Increase oven heat to 450 degrees F. Prepare a very thick batter by vigorously stirring all batter ingredients except parsley. Add extra flour if necessary. Add chopped parsley to the batter. Pour batter over the roast allowing the excess to trickle down into the gravy. Return meat to hot oven (450 degrees F) for 5 to 10 minutes so that coating browns nicely. Cut the
roast in its dough jacket. Serve the 'crisps' which formed in the juices,
along with the gravy and fruit.
THIS:
Cranberry Minute Steak
(Dining In, pg. 156)
1 c. whole berry cranberry sauce
2 T. onion soup mix
1 c. water
6 minute steaks
Combine cranberry sauce, onion soup mix and water. Pour mixture over steaks in 9x13 pan. Cover tightly and bake at 350 for 1 hour.
Tip: To use this recipe for a whole roast, use a 3-5 lb roast, (French roast works very well!) and double sauce recipe. Bake in large Dutch oven for 2 1/2- 3 hours.
Or simply... a tarte Tatin with cream...