May 19, 2013
Kosher, Low Carb, Recipes, Side Dish, Vegan, Vegetable, Vegetarian
cooking, dinner, food, Gourmet, Kosher, low carb, postaday, recipe, recipes, side dish, Vegan, vegetable, vegetarian
A number of years ago for Christmas, my family purchased a cooking class voucher for me. I could view that as a plea from them that I improve my cooking skills, but I take the positive view on that event by thinking that my family knows of my love for cooking and thought it would be interesting to me. I looked though the catalog and settled on a knife skills class.
I was (and am) envious of those chefs that can quickly slice or chop nice even pieces. I can get it done, but not to the chop-chop-chop-chop speed. I was more like slice….slice….slice. I attended the class and it was a good primer on different knives, care for knives, how to properly hold the knife and the best ways to chop.
To hold the knife, I learned to pinch the top of the blade right before the hilt with my index finger and thumb, letting the rest of the fingers wrap around the handle. To chop, create a “wall” with the second part of your fingers on your other hand (curl your fingers in) and move your knife up and down against that wall.
I proceeded to go home and tell them all about what I learned. The next day, using the wall, I chopped away. On my second item my thumb forgot to curl and SLICE – right into the tip of my thumb. So much for cooking classes!
The best part of this is the carmelized onions.
I used a mandoline to cut this onion thin. And I still have the tips of all my fingers!
Cooking the beans.
Toasting the almonds.
Carmelizing the onions.
A great side.
Green Beans with Caramelized Onions and Almonds
Prep Time: 0 hours 15 minutes | Cook Time: 0 hours 40 minutes | Makes: 6 to 8 servings | Difficulty: Easy
- Kosher salt
- 3 pounds green beans, trimmed of stem end
- 1/2 cup skin on sliced almonds
- 3 tablespoons unsalted butter
- 5 tablespoons extra-virgin olive oil
- 2 large onions, sliced thin
- 2 tablespoons chopped fresh thyme leaves
- Freshly ground black pepper
Fill a large high sided skillet with some water, adding enough to be just shy of the rim of the pan by about 1 inch. Place over high heat and bring up to boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp. Drain the beans and then run them under some cold water to stop them from cooking. Reserve the beans while you start the onions.Return the skillet you cooked the beans in to the cook top over medium heat. Add the almonds and toast stirring every now and then until golden, about 3 to 5 minutes. Remove the almonds from the skillet and reserve. Return the skillet to the heat and add the butter and olive oil and heat until the butter has melted. Add the onions, season with salt and pepper, and cook stirring frequently until the onions caramelize, 20 to 25 minutes. Add the thyme, and cook for another 5 minutes. Add the cooked cooled green beans and almonds, and stir well to combine. Season with salt and pepper, to taste.
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 17, 2013
Cheese, Lunch, Pork, Soup, Vegetable
bacon, cooking, dinner, food, Gourmet, lunch, pork, postaday, recipe, recipes, soup, vegetable
Texture is such a component of cooking that very often is underrated.
When I last made potato soup I had just received my immersion blender for Christmas. As the soup was cooking I happily put the blender in the pot and with a quick flick of the switch it was on. I ran it for 10-20 seconds and when I was done, I had perfectly pureed soup. It was just so easy.
Then I went to eat it. Something was missing. In my mind when I am eating potato soup, I need chunks of potatoes. Not big chunks, but I need some never less. The taste was the same but the texture was off.
This time, with a different recipe, I kept texture in mind.
This was a nice hearty soup.
Somehow the scallions didn’t make the picture.
Skinned and diced. Ready for the microwave.
Building the soup. I put in about 2/3 of the potatoes and then used my immersion blender. This thickened the soup and spread the potato flavor. I then added the other 1/3 to have the chunky texture.
I added some bacon bits into the soup. Probably about 1/2 cup.
And added cheese, scallions and bacon bits at the end.
Loaded Potato Soup
Prep Time: 15 min | Cook Time: 15 min | Makes: 12
- 8 potatoes, peeled and cubed
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 8 cups milk
- 1/4 cup chopped onion
- 1 (8 ounce) container sour cream
- 1/2 cup shredded Cheddar cheese
- Bacon bits
- Sliced scallions
- salt and pepper to taste
1. Place cubed potatoes into a glass dish, and cook in the microwave oven for 7 to 10 minutes, or until soft.
2. While the potatoes are cooking, melt the butter in a large pot over medium-high heat. Whisk in flour until smooth, then gradually stir in the milk. Bring to a boil, then reduce heat to medium, and simmer for 5 to 10 minutes, or until slightly thickened.
3. Stir in the potatoes and onion, and cook for 5 more minutes. Stir in the sour cream and Cheddar cheese until melted and well blended. Season with salt and pepper. Serve with cheese, scallions and bacon on top.
NutritionAmount Per Serving (12 total) Calories 338 cal 17% Fat 16.6 g 26% Carbs 37.6 g 12% Protein 10.7 g 21% Cholesterol 47 mg 16% Sodium 202 mg 8% See More Based on a 2,000 calorie diet
May 16, 2013
Baking, Cheese, Pork, Beef, Lunch
Gourmet, recipes, recipe, mushroom, dinner, food, cooking, tomato, lunch, spices, pork, beef, postaday
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!
May 15, 2013
Kosher, Low Carb, Recipes, Slow Cooker, Turkey
cooking, dinner, food, Gourmet, Kosher, low carb, postaday, recipe, recipes, slow cooker, turkey
This is a new record. I have featured many simple recipes here on the blog, but this has to be the most simple. Two ingredients. Yup. That’s it.
The turkey was very moist and tender and surprisingly full of flavor.
A big turkey breast and some French Onion soup mix.
Place one on the other.
While it does not make a quick Thanksgiving substitute, it certainly makes an easy one!
Slow Cooker Turkey Breast
Prep Time: 10 M | Cook Time: 8 H | Makes: 12 servings
- 1 (6 pound) bone-in turkey breast
- 1 (1 ounce) envelope dry onion soup mix
Rinse the turkey breast and pat dry. Cut off any excess skin, but leave the skin covering the breast. Rub onion soup mix all over outside of the turkey and under the skin. Place in a slow cooker. Cover, and cook on High for 1 hour, then set to Low, and cook for 7 hours.
PREP 10 mins
COOK 8 hrs
READY IN 8 hrs 10 mins
Calories 273 kcal 14%
Carbohydrates 1.5 g < 1%
Cholesterol 164 mg 55%
Fat 1.5 g 2%
Fiber 0.1 g < 1%
Protein 59.5 g 119%
Sodium 309 mg 12%