3 eggs, beaten
½ cup butter, softened, or melted
1/3 cup heavy cream
3 tablespoon yellow cornmeal
1 heaping tablespoon grated orange rind
½ cup orange juice
1 tablespoon lemon juice
One 9-inch pie crust, unbaked
Orange slices, for garnish optional
Whipped Cream, optional
Preheat oven to 350 degrees. Beat eggs and sugar together until creamy. Add butter and beat until blended. Add cream; beat again until incorporated(1-2 minutes). Add cornmeal, orange rind and juices; mix well. Pour into crust and bake about 40 minutes until top is slightly brown. Allow to cool to room temperature. Garnish with orange slices and serve with whipped cream.
Thursday, January 3, 2013
This recipe is another great moment from Cook's Illustrated's television program. When I watched the show, I was instantly intrigued. First, it's a British recipe, although it has fallen a bit out of favor for more modern fare. Secondly, the use of onions and beef broth, combined with a slow braise made me think of French Onion Soup and upon tasting it, I'm happy to report that if you love French Onion soup, you'll appreciate this dish. The recipe here calls for beef broth, but I noticed on the website, they have altered this recipe somewhat and they used Chicken Broth. I too think that Chicken broth might help cut back on the overall beefy richness of this dish. I would suggest using one onion if you do.. that is, unless you just love them as much as I do!
It was very easy to put together and those clever chef's at Cook's Illustrated always make it foolproof! It really did warm the tummy, and is particularly tasty on a chilly January night. I served this along with mashed potatoes and baby peas - the combination of which was just right.
As a side note, you can use this sauce if you're making English Banger sausages - it would work wonderfully.
One note of honesty, my husband is not a huge fan of French Onion soup. I'm addicted to it so making this was a no-brainer. I did worry whether or not he'd enjoy it and not only did he like it, but he ate two chops! He didn't care for the heat of the Cayenne Pepper and to be honest, I didn't like it much either, but it was just slight in taste. I think if I hadn't used it, it would have been a better dish and more traditional to the palate of England.
So, cheerio and pip pip.. try making this dish for your family and I'm sure you'll want to save it for your archives.
Smothered Pork Chops
1 1/2 TBS vegetable oil
4 blade pork chops, about 1/2" thick (bone in for better flavor)
1 tsp onion powder
1/2 tsp paprika
1/2 tsp salt
1/2 tsp pepper
1/4 tsp cayenne pepper (optional - we didn't much care for the heat)
1 TBS butter
2 medium onions, cut in half and sliced in 1/4 slices
3/4 cup beef broth + 1 TBS beef broth (chicken can be substituted)
Additional broth to be added later if needed (count on at least 1/4 or 1/2 cup)
2 cloves garlic, minced
1/2 tsp fresh or dried thyme
1 bay leaf
1 tsp corn starch
1 tsp apple cider vinegar
Adjust rack to the middle of the oven and preheat to 300 degrees farenheit.
In an oven proof large skillet with a good, tight fitting lid (also oven proof!), heat oil over medium/high heat. While oil is heating, dry chops with paper towels thoroughly. Mix onion powder, papika, salt & pepper and cayenne if using in a small bowl. Rub each side of the chops with the mixture. Carefully place each chop in the skillet and brown 4 minutes, then flip over and brown a further 4 minutes. Watch the heat, medium high can easily burn the chops and if that starts to happen, reduce the heat. After browning, remove chops from skillet and plate. Set aside.
Add the butter to the skillet and return heat to medium high. Add the onion slices and stir frequently to brown the onions and wilt until soft. About 10-11 minutes. Next, add the garlic and the thyme. Stir quickly for about 30 seconds until the aroma of the garlic blooms.
Add the beef broth to the skillet and using a wooden spoon, pick up all the frond (brown bits) from the bottom of the skillet. With tongs, place each chop back into the skillet and cover each chop with some onions. Add the bay leaf. Place the lid on the skillet and bake in the oven for 1.5 hours or until the chops are fall apart tender. Note, if the lid is somewhat loose, cover the skillet with aluminum foil first and then add the lid for a tighter cover.
When the chops are tender, remove the skillet from the oven. Carefully remove the chops from the broth and onions and plate them. Remove bay leaf and discard. Cover the plated chops with the foil and set aside. Position a strainer over a large measuring cup. Pour juices and onions. You should have enough broth to measure about 1 1/4 cups. If not, add more broth to get your measure. Return the broth to the pan and simmer vigorously, but do not boil Reduce the broth to approximately 1 cup.
Combine the cornstarch with 1 TBS of beef broth. Mix well. Add the starch mixture to the simmering broth and use a whisk to incorporate. Let the sauce simmer for an additional minute. This is NOT a gravy, so it will not become super thick. This is a sauce and should remain somewhat thin. Return the onions to the pan and add the cider vinegar. Stir until combined. Serve sauce over each chop on individual plates, or place chops on a platter and pour sauce and onions over the chops and serve family style.
Thursday, December 27, 2012
|I'm a new convert! Yum!|
However, I watched an episode of Cook's Illustrated where they roasted Brussell Sprouts and Christopher Kimball said that the smell of Brussel Sprouts becomes nutty, fragrant and appealing when roasted. My husband has mentioned he likes them, so I figured why not give them a go.
The conclusion? Mr. Kimball was right. These are utterly delicious. The only thing I might do differently next time is to cut them in half. These were large Brussel Sprouts and I think they would have roasted better had I cut them in half. In any event, they were delicious.
Roasted Brussel Sprouts
1 1/2 lbs Brussel Sprouts
3 TBS Olive Oil
1 tsp salt
Fresh black pepper
Preheat your oven to 400 degrees. Clean sprouts by cutting off the dry stem and removing outer leaves. Cut the sprouts in half if they are large. Add the sprouts to a large bowl. Add oil and toss with your hands until all the sprouts are lightly coated.
Transfer to a medium sized metal cookie sheet or a metal 9x13 cake pan. Spread out sprouts. Sprinkle salt and pepper over the top. Roast for 20 minutes, then shake the pan to roast the other side. Bake another 15-20 minutes more.
|Egg and flour and milk taste good|
When made into a Yorkshire pud
My husband loves these with a roast beef. I use the drippings of the roast, but you could also use bacon drippings or even plain vegetable oil.
I usually make these in deep, individual cups, but you could also use your roasting pan (as long as it wasn't too big) or even individual ramekins. The Yorkshires will spring over the top fully, so don't fill the cups up too full.
Another favorite dish in British Pubs is a dish called "Toad In The Hole". Using a small roasting pan, cooked sausages are plopped in the batter and it is baked just as a Yorkshire pudding. It is served with a side of onion gravy and a simple vegetable. It makes for a very nice meal.
This recipe came from my Mother in Law, Edna - or Dame Edna as we like to call her. She is not well known for her "culinary" expertise, but when it comes to making traditional English recipes, there is no one like her. She taught me this recipe and it is so simple, it's not funny.
There are THREE TRICKS to making perfect Yorkshire puddings
1. There are no exact measurements here. It all depends on the eggs. Use 1 egg for every two Yorkies you bake as a rule of thumb. Crack open the eggs into a glass measuring cup. Make a mental not of the measurement of the whole eggs. This is exactly how much flour and milk you will add to your eggs in order to make the batter. In other words, if you cracked 3 eggs and got 3/4 of a cup of eggs - you will then need 3/4 cup of flour and 3/4 cup of milk to mix in with the eggs to make the batter. A pinch of salt and it's all over but the baking.
2. Next secret is a ridiculously hot oven and a pan of drippings that's smoking hot. If you're using a deep well cupcake tin, add about a 1/2 tsp of drippings per cup. If you're using an 8x8 or a 9x9 pan, use about 2 TBS or less. Put it in the hot oven and let it heat for at least 10 minutes. You should notice a bit of smoke coming off the fat. Your pan is ready for batter.
3. Make your batter while your roast cooks. Let it sit on the counter during the entire time. Give it a final stir at the last minute, then quickly fill your tins.
Follow the above 3 steps and I guarantee, you'll have wonderful Yorkshire Puddings!
Dame Edna's Yorkshire Puddings
- Measure eggs and note the measure. Dump the eggs into a large bowl. (I use 3 eggs for 6 Yorkies)
- Next add exactly the same amount of flour as the eggs measured. Dump the flour into the eggs.
- Measure out the exact amount of milk as the eggs measured. Pour the milk into the bowl with the flour and eggs.
- Add a pinch of SALT.
Whisk with a wire whip until the batter is smooth. Cover with plastic wrap and let rest on the counter while your roast bakes in the oven.
After your roast is done, let it rest. Turn the oven up to 450 Degrees Farenheit. Prepare your tin, using 1/2 tsp beef drippings in each deep cup. Working quickly ladle batter into each tin. Fill to about 2/3 full.
Bake for at least 20 minutes. Do not open the oven until 20 minutes has passed. At the end of the baking time, check for doneness. If it looks wet in the middle of the Yorkie, bake for another 5 minutes. Remove from the tins and serve immediately.
You know how it is, don't you? After November's Turkey, I just don't feel like any more fowl. We're not big Ham eaters and well, Duck or Goose doesn't strike my fancy either - more fowl? Nah, we want BEEF!
Christmas for us, is a beautiful standing Rib Roast. We honestly wouldn't have it any other way. Besides, its so darned easy to roast and put together. Let's also not forget that when cooked properly, there is nothing more savory and decadent. With a British husband, Yorkshire Pudding is a must and I have the best recipe posted here on my blog. My Mother-In-Law could make the best Yorkies in the world!
The below recipe works for a bone-in standing rib roast. Go with 3 bones, which will net you about a 6 pound roast or so. Make sure you have a nice fat cap on top to work with and keep it simple on the spices. I like to use fresh cracked pepper and garlic salt. Try using some herbs like rosemary or Thyme, but keep in mind that these herbs can burn in the oven and well, you know.. it doesn't really do much for the internal meat. I rub down my roast the night before, cover it with plastic wrap and let it sit overnight before moving it out to the counter. Let it sit for a couple hours to truly come to a nice room temperature and then start your oven.
WARNING: this method can create plenty of smoke, so try starting out with a clean oven and go ahead and shut off those fire alarms for the afternoon!
Standing Rib Roast
1 6 lb Standing Rib Roast with three ribs (you can also use a boneless rib roast, but roast it on a rack inserted into your roasting pan)
1/4 cup garlic salt
Preheat oven to 450F. Move the rack to the lower middle section and start roasting the beef uncovered for 45 minutes. Without removing the meat, reduce the oven temperature to 325F and keep roasting for about an hour. Check the internal temperature of the roast. It should be at 130 degrees for rare, but will continue cooking as it rests. Remove the roast to a cutting board and cover with foil for at least 20 minutes. To slice, turn the roast upside down with the fat cap down. Slice the roast between the bones and serve.
Sunday, December 23, 2012
This recipe was inspired by the great folks over at America's Test Kitchen and Cooks Illustrated, however, I've changed up a couple of the details. ATK/Cooks calls for chicken that is cut into medallions and they are not coated with anything, but salt and pepper before browning. We prefer a bit of a crunch, but I didn't want to coat it with a batter. Instead, I chose Panko Bread Crumbs and simply gave the chicken a quick dredge before frying. It makes a nice difference.
organic, concentrated stock from Williams Sonoma. It is absolutely wonderful. I use it to make chicken stock and I've also used it to make gravy. There is a beef and turkey version too. A little spendy, but in my opinion, when you really want that chicken flavor, it is far superior to stock. You can make your own concentrate by reducing your chicken stock down to a miniscule amount. I make tons of stock in my Pressure cooker and will reduce it down a great deal in order to draw out more flavor. However, the Williams-Sonoma stuff is really handy. Just measure a Tablespoon into a measuring cup, mix with a cup of water and you're done. It's that easy!
Finally, this recipe calls for quite a bit of lemon slices and lemon juice. If you can find Meyer Lemons, use them. They are milder than regular lemons and add a lovely, delicate balance. Otherwise, a regular, ripe lemon does just fine.
4 boneless, skinless chicken breasts
1 cup Panko bread crumbs
Salt & pepper
4 TBS vegetable oil
7 TBS unsalted butter, divided
2 large, ripe lemons
1 shallot, minced
1 clove garlic, minced
2 cups chicken stock
2 TBS Capers, drained
2 TBS Fresh Parsley, plus a bit more for serving
Heat oven to 170 degrees.
Juice one whole lemon, reserve. Cut the second lemon from pole to pole and cut off the end pieces. Slice lemon half into very slim slices. Use the other cut half for additional juice to make 1/4 cup of fresh lemon juice.
Butterfly each chicken breast and cut each piece in half. Pound chicken to about 1/4 inch thick. Salt and pepper both sides lightly.
In a large skillet, add 2 TBS oil and 2 TBS butter. Heat to medium high. Dredge chicken pieces in Panko bread crumbs, pressing down so they adhere well. Fry half the chicken pieces until browned, about 2 minutes. Flip chicken pieces and brown on the other side for an additional few minutes until they are cooked through. Add the remaining 2 TBS oil and 2 TBS butter for the second batch of chicken and repeat. Plate the pieces as they cook and keep in a warm oven set at 170 degrees.
When the chicken has finished cooking, add the shallots to the skillet. If more butter is needed to sautee the shallots, feel free to add a bit. Stir quickly for about a minute until they begin to soften. Add the garlic and stir for another 30 seconds until fragrant. Add the chicken broth, lemon juice and lemon slices. Bring liquid to a simmer and continue simmering until the broth reduces to about 1 1/2 cups - around 10 minutes. Add the capers and parsley to the stock, then add 3 TBS of the remaining butter and swirl off the heat until the butter is melted. Plate the chicken over pasta, rice or other and ladle the sauce on top.
One of the nicest, and healthiest ways to enjoy a freshly baked Greek Pita, is to wrap it around marinated and grilled chicken. Topped with Tzatziki sauce, mellow hummus, some tomato, lettuce, thinly sliced red onion and anything else you think might sound yummy - this sandwich is a traditional quick lunch served in the Mediterranean, but is now found in many shops throughout the world. In Australia, my husband loved them with pickled turnips or beets and my son enjoys a dill pickle spear right down the middle. Anyway you want them is fair game for eating!
In many shops you will find boneless, whole chickens stacked neatly on a skewer and as it spins against the heat source or charcoal, it cooks to a crisp, juicy goodness. The sandwich shop owner will slice it thinly into a tray and use it in these delicious wrap sandwiches. Most of us don't have access to one of these rotating roasters, so we improvise by marinating and grilling our own chicken. I use breast, but a great combination is thigh and breast meat together.
Easy to make and even nicer to eat, these satisfy particularly nicely on hot, summer days.
Just follow the recipe for my traditional Greek Pita breads and warm them over the grill or in a skillet just before wrapping.
4 large boneless, skinless chicken breasts, sliced into 1/2 inch slices
1 large, ripe lemon, juiced
1/3 cup olive oil
Greek seasoning spices (I use Penzey's blend), OR if you want to use dried herbs, measure a tsp of oregano, a tsp of basil and a half tsp of dill weed)
3 cloves garlic, crushed
1 tsp salt
1 tsp pepper
Place chicken slices in a gallon sized zip lock bag. In a medium bowl combine juice, oil, garlic and all the spices. Whisk until smooth with a wire whip. Pour contents into the bag of chicken and seal up the bag. Squeeze the bag gently to ensure the chicken is equally coated with the mixture. Refrigerate for at least an hour, or as long as overnight. Mixture can be frozen at this time.
Preheat the grill to medium high heat. Lay down a piece of foil on top of the grates and spray with a quick coating of PAM, or oil lightly with a brush and vegetable oil. Grill the chicken quickly, turning when browned. Cook until thoroughly cooked - about 7 minutes.
During the last minute, lay down your pita's on the gril and turn them over after about 30 seconds. Heat on the second side for about a minute, then remove.
Assemble the sandwiches by spreading a thin amount of hummus down the middle of the pita. Pile on as much chicken as you wish, then dollop with Tzatziki sauce. Finish off with your favorite condiments like: Tomato, lettuce, thinly sliced red onion, thin sliced cucumber, thin sliced pickled beets or even a dill pickle spear or slices.
Use wax paper or tin foil to wrap and hold your sandwich. Enjoy!