June 14, 2013
Beef, Kosher, Pasta, Wine
beef, cooking, dinner, food, Gourmet, Kosher, noodles, pasta, postaday, recipe, recipes, wine
A few years ago, the family was at the dinner table and NBC news had on a story about the top 10 spots every kids should see. As they went through them, we realized that we had fulfilled most of the list. This summer, we will scratch the last one off the list.
- Ellis Island and the Statue of Liberty, New York City - New York is an eight hour drive from Cleveland, so we went on a long Easter weekend. The trip to the statue was impressive, but the stories of Ellis Island are what really stuck. This is best for teens who can better appreciate the stories.
- Fenway Park Baseball Game, Boston – OK. We didn’t technically fulfill this. We did take a tour of the stadium on a non-game day. No matter what you do as a parent sometimes your children take wrong turns; my eldest is a Yankees fan. He proudly wore his Yankees cap through the entire tour receiving a barrage of good-natured insults from the tour guide along the way.
- Glacier Bay National Park and Preserve, Alaska - We were very lucky to be able to take a cruise into Glacier Bay. Normally talkative boys were awestruck by the glaciers and whales.
- Grand Canyon National Park, Arizona - Such a beautiful place. My boys, who abhor getting up early, said that watching the sun rise over the canyon was the best part of the trip.
- Kennedy Space Center, Cape Canaveral – This was a day trip over from Orlando and taking the entire tour was well worth it.
- San Diego Zoo, San Diego – So much about this zoo is great, but the Great Apes really stood out. They came right up to the glass to watch us watch them.
- The Smithsonian, Washington, D.C. – A marathon couple of days through Washington D.C. took us through many of the Smithsonian buildings. The Air and Space museum was a standout.
- Walt Disney World, Orlando - This was one of the first on the list we had done. From Pirates of the Caribbean to Epcot’s Test Track, there are so many opportunities to have fun.
- Willis (Sears) Tower, Chicago – It was the Sears Tower when we went. Even the son with a healthy fear of heights went to the top.
- Yellowstone National Park, Wyoming – Yellowstone, here we come!
The shallots bring full flavor to this dish.
I did by already but strips but sliced them in half.
Cooking the meat.
Boiling the noodles.
Frying the shallots.
Putting it all together.
Such an earthy dish.
Beef with Caramelized Shallots
Prep Time: 20 Min | Cook Time: 20 Min | Makes: 4 servings
- 2 tablespoons olive oil
- 1 (1 pound) boneless beef sirloin steak, 3/4-inch thick, cut into thin strips
- 6 medium shallots, cut in quarters
- 1/2 cup dry red wine
- 1 tablespoon balsamic vinegar
- 1 tablespoon Dijon-style mustard
- 2 packets Swanson® Flavor Boost™ Concentrated Beef Broth
- 1/3 (12 ounce) package medium egg noodles, cooked and drained
Heat 1 tablespoon oil in a 10-inch skillet over medium heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Heat the remaining oil in the skillet. Add the shallots and cook for 5 minutes or until lightly browned, stirring occasionally. Stir the wine and vinegar in the skillet and cook for 5 minutes or until the mixture is reduced by half. Stir in the mustard and concentrated broth. Return the beef to the skillet and cook until the mixture is hot and bubbling. Serve the beef mixture with the noodles.
Amount Per Serving Calories: 424 | Total Fat: 17.6g | Cholesterol: 84mg Powered by ESHA Nutrient Database
June 10, 2013
Beef, Chinese, Kosher, Low Carb, Recipes
beef, chinese, cooking, dinner, food, Gourmet, Kosher, low carb, postaday, recipe, recipes
Maggie tells the story below about a treasured meal while in grad school. For me, as an undergrad, it was a Columbus treasure, the Kahiki. The restaurant was an ornate polynesian themed restaurant with aquariums and the “window” seats looked out on fake rainforests. That was my special place to go to when I could con a relative into taking me there. Here’s Maggie with her story…
I am moving to a new office on campus, in found some really old and funny things while packing. One of them was this recipe with a story.
When I was in graduate school at The Ohio State University in Columbus, one of my classmates and I would look forward to the occasional payday when we felt rich enough to go to China Dynasty- a wonderful and lovely (and expensive!) restaurant in the fancy Lane Avenue Mall. We dreamed about the Sesame Beef. It was so so so good.
I moved from Ohio to Virginia, and China Dynasty became even more of a dream. This was the early 1990’s, and e-mail was just coming into fashion. On a whim, I decided to e-mail the restaurant and request the recipe. Lo and behold, they sent it to me. I printed it out (I know, right?) and promptly stuck it in, of all places, my grad school file in my office. Forgotten. Since 1992. So, last week, I came across this recipe. What the heck? Let’s give it a shot.
So, here it is. The only change I made from what they sent me was to thicken and sweeten the sauce on the stove-top afterward. The sauce was quite thin, and not as sweet as remembered, so this was my tweak. It worked very well, and was yummy. Not as crispy and flavorful as I remember, but really good, and the family gobbled it up. Next time I make it, I’ll add some crushed red pepper, or perhaps some ginger for a bit of a kick. MMMMMM. Took me back to my poor grad student days!
Sesame Beef Bulgoki
What you need:
1 lb of thinly sliced beef ( I got fresh packaged sliced stir fry beef)
1 bunch of green onion, use mostly white part and about 1” of green, crushed fine
1 clove crushed garlic
3 t sugar
1/3 cup canola oil
2Tbs sesame oil
½ cup soy sauce
¼ cup toasted sesame, crushed
to finish sauce:
What you do:
Mix all marinade ingredients and marinate the beef overnight. Place marinated beef in a foil-lined 13×9 baking pan. Broil in oven right under broiler at 500 degrees until beef is crisp on edges, about 15 minutes, turning every 5 minutes with tongs.
Remove beef from pan, reserving juices. Place pan over burner on stove-top, and whisk in cornstarch and additional sugar over medium-high heat until sauce thickens a bit. Pour over beef, and serve over steamed rice and broccoli.
May 20, 2013
Beef, Kosher, Lunch, Soup, Vegetable
beef, cooking, dinner, food, Gourmet, Kosher, lunch, postaday, recipe, recipes, soup, vegetable
For dinner, I think my wife enjoys what I make more than what she makes. Not that the actual quality of food or even menu choices are different, but it comes down to the effort vs satisfaction equation. When I make something, her effort is low (until time to clean up afterward) and the satisfaction is hopefully high. When she makes it, the satisfaction is high but the effort moves somewhere up the scale. There are several times that a recipe is decent but I’ve deleted it from my catalog because the effort was just not worth it. Maggie comments on the effort in a lot of prep work below and give some quick time saving suggestions. Here’s Maggie….
I love to make soup, and vegetable beef is one of my favorites. For years I tried to make it, and never got it to taste the way I remembered it growing up- beefy, tomatoe-y goodness. I landed on Paula Deen’s recipe, and it was really close. With a few tweaks, I got it where I wanted it. I added wine, fresh garlic, beef soup base, and a little ketchup. That did it! Yum!
The soup can be a lot of work, so when I am not in the mood to chop tons of veggies, I just buy two bags of frozen veggies, and it works perfectly. Frozen potatoes work too. No sense in working harder than we need too, right? I do still use fresh onion and celery even when I use frozen veggies.
This recipe make a lot of soup, so be prepared to feed a crowd or freeze some of this, or cut it in half. This makes the house smell soooooo good!
Vegetable Beef Soup
What you need:
1 cup diced potatoes
1 cup corn, fresh or frozen
1 cup butter or lima beans
1 cup diced celery
1 cup sliced green beans, fresh or frozen
1 cup carrots
1 28 oz can diced tomatoes
1 large onion, chopped
3 cloves garlic, chopped
2 tsp Worcestershire sauce
1 tsp celery salt
1 tsp ground black pepper
2 bay leaves
1 Tbs seasoned salt
1 tsp garlic powder
1Tbs Italian seasoning
3Tbs dried parsley
½ cup red wine or cooking sherry
4 quarts water
3 lbs beef short ribs
4Tbs beef soup base
4 Tbs ketchup
½ uncooked elbow macaroni or barley (optional)
What you do:
Place beef ribs, water seasonings, onion, soup base and tomatoes in a large stock pot and bring to a boil over medium high heat. Cover pot, and reduce heat so the liquid simmers and cook for 1-2 hours until the meat is very tender. Remove ribs from the pot, cut the meat from the bones then return meat to the pot. Add the remaining vegetables, wine, ketchup and macaroni or barley. Return the soup to a boil, stirring to incorporate. Reduce heat to medium and simmer for another 30-45 minutes. Add additional seasoning to taste, serve with bread or oyster crackers.
May 18, 2013
Beef, Kosher, Recipes, Steakhouse
beef, cooking, dinner, food, Gourmet, Kosher, postaday, recipe, recipes
Every once in a while we will invite someone over for dinner. Often it is before we make the menu for the week so we can accommodate the extra mouths at the table. The other day we decided to invite over my in-laws for dinner. We made the invitation a scant number of minutes after I had already gone grocery shopping for the week. We had Beef Tips over Rice planned for that evening. Many recipes could be stretched, but one that is mostly meat is really hard to do that. Looking at the menu for the week, I knew I could sacrifice a later meal to steal ingredients.
Nice tender beef with gravy.
Luckily I had the ingredients to make more.
Flouring the beef.
Giving everything an initial brown.
BEEF TIPS OVER RICE
- 1 c. all-purpose flour
- 1 tsp. salt
- 1 tsp. pepper
- 2 lbs. sirloin tip roast, cut into 2-inch strips
- 4 tbsp. oil
- 2 lg. onions, sliced
- 2 beef flavored bouillon cubes
- 1 1/2 c. boiling water
Combine the flour, salt, and pepper in a plastic bag; shake to mix. Add meat and shake well to coat. Heat oil in a Dutch oven or large pot; brown meat in the oil. Add onions and cook until onions are tender.Dissolve the bouillon cubes in the boiling water. Pour over beef mixture. Cover; reduce heat and simmer for 2 hours, stirring occasionally. Serve over rice. This will serve 6-8 people and is delicious!
May 16, 2013
Baking, Beef, Cheese, Lunch, Pork
beef, cooking, dinner, food, Gourmet, lunch, mushroom, pork, postaday, recipe, recipes, spices, tomato
Some inventions are related to great need while others are inspiration in the middle of the night. This one was brought about by a minor annoyance.
I host a chili cook-off every year and my wife came up with a great idea several years ago to turn our upright freezer into a drink cooler for the party. It is in the area of the party, holds enough cans and bottles to serve the 40 or so attendees and keeps them cold. We just need to occasionally turn it on low and then turn it off after things are ice cold, so the drinks don’t become…uh…ice.
As a result of using the freezer this way, we need to move all frozen items into the freezer that is part of our refrigerator. Leading up to the party I’ll strive to use up as much as I can that is frozen, but there is always quite a bit we have to cram into the freezer compartment. Once everything is moved we defrost the freezer, dry it out and load it up with beverages.
This year I did not do a very good job of using up frozen items and when it came time to move the items, the freezer compartment was completely full. During the following couple of days whenever I would need something from the freezer, it often meant moving 4-5 items to get to what I wanted. After the third or fourth time of moving a frozen pie crust, a bag of meatballs, a box of puff pastry and a little bag of tomato paste (every recipe only needs 1 tablespoon but the smallest can is 6oz, so I’ve started freezing the remainder), I decided to make something so I wouldn’t have to touch them any more.
Meatball pie! It did not retain the pie shape when put on the plate, but tasted really good.
I added carrots, onion, green pepper, spaghetti sauce and cheese.
Dice and saute the veggies.
Meanwhile heat up the meatballs with some sauce and the paste. I thought the paste would help thicken things and hold the “pie” together a bit better than the sauce alone.
Add it all together.
Put it into the pie crust.
Cover with cheese.
Lay the puff pastry over it and trim.
It was very good. My eldest son wants me to make it again. But that means I’d have to touch those items again!