1 cup flour
1/2 cup cracker crumbs (about 30 saltines)
1/2 tsp garlic powder
1 1/2 tsp salt
1 tsp freshly ground pepper
1 cup buttermilk
4 (6 oz) cube steaks
4 cups canola oil
3 slices bacon, sliced crosswise into 1/2" wide pieces
1 small yellow onion (finely chopped)
2/3 cup button mushrooms, stemmed and thinly sliced
1/4 tsp salt (for gravy)
2 garlic cloves (finely minced or pressed through a garlic press)
1 Tbsp sweet paprika
Pinch of cayenne pepper
1/4 tsp freshly ground black pepper for gravy
2 Tbsp butter
3 Tbsp flour for gravy
3 cups whole milk (warmed but not hot)
Whisk the flour, cracker crumbs, garlic powder, salt and pepper together in a wide, shallow dish. Pour the buttermilk into a wide bowl. Dip each steak into the buttermilk, then dredge it through the dry ingredients, making sure both sides are evenly coated.
Cook the bacon over medium high heat in a medium skillet until crispy, stirring often for 4 - 5 minutes. Use a slotted spoon to transfer it to a paper towel-lined plate and set aside.
Add the onion to the pan and cook, stirring often, until soft and just starting to brown, about 3 minutes. Stir in the mushrooms and the salt and cook, stirring often, until the mushrooms release their juices, about 5 minutes. Mix in the garlic, paprika, cayenne, and black pepper, and cook until the garlic is fragrant, about 30 seconds. Reduce the heat to medium, add the butter and let it melt, stirring often. Use a wooden spoon to mix in the flour. Cook, stirring constantly, for 2 minutes, then slowly begin to add the milk a little at a time, mixing well between additions to avoid lumps. Cook until slightly thickened, 1 - 2 minutes, then reduce the heat to low and cover, stirring occasionally to keep the gravy warm. Just before serving, stir in the reserved bacon.
Heat the oil in a large, deep skillet (preferably a cast-iron one) over medium-high heat. Once the oil reaches between 350 and 375 degrees on an instant-read thermometer, reduce the heat to medium and carefully slide the steaks into the hot oil. Fry on both sides until the coating is golden brown, about 10 minutes. Transfer to a paper towel - or brown bag - lined plate to drain. Serve the steak immediately covered with the bacon gravy
Sunday, November 7, 2010
Cheddar Bacon Biscuits
6 oz bacon (diced)
2 cups flour
1 Tbsp baking powder
1 tsp kosher salt
2 tsp sugar
3/4 tsp freshly ground pepper
8 Tbsp (1 stick) cold butter, cut into pieces, plus 2 Tbsp melted butter
3/4 cup shredded extra sharp cheddar cheese
1/4 cup grated Parmigiano-Reggiano cheese
3/4 cup plus 2 Tbsp buttermilk
Preheat an oven to 425 degrees.
In an 11" frying pan over medium-high heat, cook the bacon, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Discard all but 1 Tbsp of the fat in the pan. Using a pastry brush, spread the fat evenly over the pan bottom. Finely chop the bacon and set aside.
In a large bowl, whisk together the flour, baking powder, salt, sugar and pepper. Using a pastry blender or 2 knives, cut in the cold butter until pea-size crumbs form, then use your fingers to pinch the crumbs into flat disks. Stir in the cheddar and Parmigiano-Reggiano cheeses and the bacon. Stir in the buttermilk until the dough just comes together.
Transfer the dough to a floured work surface and roll out into a 9 1/2 x 11" rectangle. Fold the dough into thirds, rotate 90 degrees and roll out into the same-size rectangle. Fold into thirds again, rotate 90 degrees and roll out into a 7 x 9 1/2" rectangle about 1/2" thick. Using a floured 2 1/2" biscuit cutter, cut out biscuits and place in the fry pan. Gather up the scraps, re-roll the dough and cut out more biscuits. You should have 9 biscuits around t he circumference of the pan and 3 in the center. Brush the tops of biscuits with the melted butter.
Bake the biscuits until golden brown and a toothpick inserted into the center comes out clean, 20 - 25 minutes. Let cool for 10 minutes before serving. Makes 12 biscuits.
2 cups flour
1 Tbsp baking powder
1 tsp kosher salt
2 tsp sugar
3/4 tsp freshly ground pepper
8 Tbsp (1 stick) cold butter, cut into pieces, plus 2 Tbsp melted butter
3/4 cup shredded extra sharp cheddar cheese
1/4 cup grated Parmigiano-Reggiano cheese
3/4 cup plus 2 Tbsp buttermilk
Preheat an oven to 425 degrees.
In an 11" frying pan over medium-high heat, cook the bacon, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Discard all but 1 Tbsp of the fat in the pan. Using a pastry brush, spread the fat evenly over the pan bottom. Finely chop the bacon and set aside.
In a large bowl, whisk together the flour, baking powder, salt, sugar and pepper. Using a pastry blender or 2 knives, cut in the cold butter until pea-size crumbs form, then use your fingers to pinch the crumbs into flat disks. Stir in the cheddar and Parmigiano-Reggiano cheeses and the bacon. Stir in the buttermilk until the dough just comes together.
Transfer the dough to a floured work surface and roll out into a 9 1/2 x 11" rectangle. Fold the dough into thirds, rotate 90 degrees and roll out into the same-size rectangle. Fold into thirds again, rotate 90 degrees and roll out into a 7 x 9 1/2" rectangle about 1/2" thick. Using a floured 2 1/2" biscuit cutter, cut out biscuits and place in the fry pan. Gather up the scraps, re-roll the dough and cut out more biscuits. You should have 9 biscuits around t he circumference of the pan and 3 in the center. Brush the tops of biscuits with the melted butter.
Bake the biscuits until golden brown and a toothpick inserted into the center comes out clean, 20 - 25 minutes. Let cool for 10 minutes before serving. Makes 12 biscuits.
Friday, November 5, 2010
Update On The Avocado Tree
About 2 months ago, I thought it would be fun to follow the instructions to grow an Avocado Tree from a seed. After my last batch of guacamole, I saved the pits. I pushed toothpicks into each side of two pits and then placed the pits pointed side down into a clear glass of water. I placed both glasses in a sunny spot and left them for a week. I made sure daily that there was still enough water in the glass to keep the tip submerged.
After about 6 weeks, I had a white root growing out of one pit. The other one had just become squishy and obviously was not going to produce anything. I planted the one with the root in a pot on the deck about three weeks ago. I covered it with good soil, set it in a sunny place and watered it frequently. Nothing happened. Day after day I looked in the pot for any sign of life -- NOTHING!
The forecast for tonight is for frost, and guess what . . . all of a sudden, today there is a tiny sprout poking up through the soil in that pot. Just in the knick of time. It managed to get itself moved into the house just before the first frost tonight. Avocado Trees must be slow growers.
I'll keep you posted .
After about 6 weeks, I had a white root growing out of one pit. The other one had just become squishy and obviously was not going to produce anything. I planted the one with the root in a pot on the deck about three weeks ago. I covered it with good soil, set it in a sunny place and watered it frequently. Nothing happened. Day after day I looked in the pot for any sign of life -- NOTHING!
The forecast for tonight is for frost, and guess what . . . all of a sudden, today there is a tiny sprout poking up through the soil in that pot. Just in the knick of time. It managed to get itself moved into the house just before the first frost tonight. Avocado Trees must be slow growers.
I'll keep you posted .
Thursday, November 4, 2010
Thanksgiving Timeline
Home Made Simple
Last night, I told you one of my favorite websites is www.homemadesimple.com. You can get there easily by clicking on the link above. There is so much great information there.
Right now, if you visit their site and look on the right side bar under "Articles" you should select "Thanksgiving Timeline". This is a pretty good outline of everything you need to think about if you're having Thanksgiving dinner at your house. I'll be using this to help with my planning. A shopping list is also included.
Visit the blog daily for Thanksgiving ideas. It's time to start thinking about that menu.
Last night, I told you one of my favorite websites is www.homemadesimple.com. You can get there easily by clicking on the link above. There is so much great information there.
Right now, if you visit their site and look on the right side bar under "Articles" you should select "Thanksgiving Timeline". This is a pretty good outline of everything you need to think about if you're having Thanksgiving dinner at your house. I'll be using this to help with my planning. A shopping list is also included.
Visit the blog daily for Thanksgiving ideas. It's time to start thinking about that menu.
Wednesday, November 3, 2010
Do You Shop With A List?
I am totally an impromptu shopper. I arm myself with my coupon box and debit card, and off to the grocery store I go. I do look at all of the grocery ads before I go to get a good idea of what is on sale where and what store will be the best for me to shop on any given weekend. There are lots of weeks when I shop more than one store. I always pull any coupons I know I'll use before I leave home.
Most grocery stores will have what are called "loss leaders". These are the items featured in the weekly ad at such a low price that shoppers just have to go to that store to buy that item. Call me crazy, but I stock up on those loss leaders and use coupons to bring the price of those items down even more. It requires a place to store those items, but the money you can save is tremendous! I never pay full price for things like ketchup, mustard, salad dressing, pickles, canned fruit and veggies, dessert mixes, biscuits, etc. I buy them when they are a featured item and use coupons from my coupon box. They are often free or close to free.
My weekly meal plan is devised as I cruise the aisles of the grocery store. I have a pretty good idea of what I have in my pantry/fridge/freezer at home, and I plan my weekly meals around the items that are on sale that week. Special produce pricing really influences my meal planning.
One of my favorite websites www.homemadesimple.com has an online shopping list. I plan to give it a try. Maybe, just maybe, I can become a list shopper. The list is organized to match the layout of most grocery stores. I don't know about you, but I tend to have to go back an aisle or two to pick up another ingredient that I didn't think I'd need until I decide on a menu item for the week. Maybe planning could be a good thing . . .
Most grocery stores will have what are called "loss leaders". These are the items featured in the weekly ad at such a low price that shoppers just have to go to that store to buy that item. Call me crazy, but I stock up on those loss leaders and use coupons to bring the price of those items down even more. It requires a place to store those items, but the money you can save is tremendous! I never pay full price for things like ketchup, mustard, salad dressing, pickles, canned fruit and veggies, dessert mixes, biscuits, etc. I buy them when they are a featured item and use coupons from my coupon box. They are often free or close to free.
My weekly meal plan is devised as I cruise the aisles of the grocery store. I have a pretty good idea of what I have in my pantry/fridge/freezer at home, and I plan my weekly meals around the items that are on sale that week. Special produce pricing really influences my meal planning.
One of my favorite websites www.homemadesimple.com has an online shopping list. I plan to give it a try. Maybe, just maybe, I can become a list shopper. The list is organized to match the layout of most grocery stores. I don't know about you, but I tend to have to go back an aisle or two to pick up another ingredient that I didn't think I'd need until I decide on a menu item for the week. Maybe planning could be a good thing . . .
Monday, November 1, 2010
Pumpkin Stuffed With Everything Good
I found this recipe at Epicurious.com. It's one of my favorite foodie websites. This recipe, or as they call it, outline, sounds so good. It's a hollowed-out pumpkin stuffed with bread, cheese, garlic, and cream. Since pumpkins come in various sizes, baking times depend on how long it takes for the pumpkin to get soft enough to pierce with a knife.
1 pumpkin (about 3 lbs)
salt and freshly ground pepper
1/4 lb stale bread, thinly sliced and cut into 1/2" chunks
1/4 lb cheese, such as Gruyere, Emmenthal, cheddar, or a combination, cut into 1/2" chunks
2 - 4 garlic cloves (to taste), coarsely chopped
4 slices bacon, cooked until crisp, drained, and chopped (optional)
1/4 cup snipped fresh chives or sliced scallions (optional)
1 Tbsp minced fresh thyme (optional)
1/3 cup heavy cream
Pinch of freshly grated nutmeg
Center a rack in the oven and preheat the oven to 350 degrees. Find a baking dish that's just a tiny bit larger than your pumpkin. If you bake the pumpkin in a casserole, it will keep its shape, but it might stick to the casserole, so you'll have to serve it from the pot - which is an appealingly homey way to serve it. If you bake it on a baking sheet, you can present it freestanding, but maneuvering a heavy stuffed pumpkin with a softened shell isn't so easy.
Using a very sturdy knife - and caution - cut a cap out of the top of the pumpkin. It's easiest to work your knife around the top of the pumpkin at a 45 degree angle. You want to cut off enough of the top to make it easy for you to work inside the pumpkin. Clear away the seeds and strings from the cap and from inside the pumpkin. Season the inside of the pumpkin generously with salt and pepper, and put it on the baking sheet or in the pot.
Toss the bread, cheese, garlic, bacon, and herbs together in a bowl. Season with pepper - you probably have enough salt from the bacon and cheese, but taste to be sure - and pick the mix into the pumpkin. The pumpkin should be filled - you might have a little too much filling, or you might need to add to it. Stir the cram with the nutmeg and some salt and pepper and pour it into the pumpkin. Again, you might have too much or too little - you don't want the ingredients to swim in cream, but you do want them nicely moistened. (It's hard to go wrong here.)
Put the cap in place and bake the pumpkin for about 2 hours - check after 90 minutes - or until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Because the pumpkin will have exuded liquid, I like to remove the cap during the last 20 minutes or so, so that the liquid can bake away and the top of the stuffing can brown a little.
When the pumpkin is ready, carefully, very carefully - it's heavy, hot, and wobbly - bring it to the table or transfer it to a platter that you'll bring to the table. You have a choice - you can either spoon out portions of the filling, making sure to get a generous amount of pumpkin into the spoonful, or you can dig into the pumpkin with a big spoon, pull the pumpkin meat into the filling, and then mix everything up. I'm a fan of the pull-and-mix option. Served in hearty portions followed by a salad, the pumpkin is a perfect sold-weather main course; served in generous spoonfuls, it's just right alongside the Thanksgiving turkey.
There are many ways to very this recipe. Instead of bread, try cooked rice - when it's baked, it's almost risotto-like. Try it with or without bacon, or cooked sausage or cubed ham. Nuts are a great addition, as are chunks of apple or pear, or pieces of chestnut.
1 pumpkin (about 3 lbs)
salt and freshly ground pepper
1/4 lb stale bread, thinly sliced and cut into 1/2" chunks
1/4 lb cheese, such as Gruyere, Emmenthal, cheddar, or a combination, cut into 1/2" chunks
2 - 4 garlic cloves (to taste), coarsely chopped
4 slices bacon, cooked until crisp, drained, and chopped (optional)
1/4 cup snipped fresh chives or sliced scallions (optional)
1 Tbsp minced fresh thyme (optional)
1/3 cup heavy cream
Pinch of freshly grated nutmeg
Center a rack in the oven and preheat the oven to 350 degrees. Find a baking dish that's just a tiny bit larger than your pumpkin. If you bake the pumpkin in a casserole, it will keep its shape, but it might stick to the casserole, so you'll have to serve it from the pot - which is an appealingly homey way to serve it. If you bake it on a baking sheet, you can present it freestanding, but maneuvering a heavy stuffed pumpkin with a softened shell isn't so easy.
Using a very sturdy knife - and caution - cut a cap out of the top of the pumpkin. It's easiest to work your knife around the top of the pumpkin at a 45 degree angle. You want to cut off enough of the top to make it easy for you to work inside the pumpkin. Clear away the seeds and strings from the cap and from inside the pumpkin. Season the inside of the pumpkin generously with salt and pepper, and put it on the baking sheet or in the pot.
Toss the bread, cheese, garlic, bacon, and herbs together in a bowl. Season with pepper - you probably have enough salt from the bacon and cheese, but taste to be sure - and pick the mix into the pumpkin. The pumpkin should be filled - you might have a little too much filling, or you might need to add to it. Stir the cram with the nutmeg and some salt and pepper and pour it into the pumpkin. Again, you might have too much or too little - you don't want the ingredients to swim in cream, but you do want them nicely moistened. (It's hard to go wrong here.)
Put the cap in place and bake the pumpkin for about 2 hours - check after 90 minutes - or until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Because the pumpkin will have exuded liquid, I like to remove the cap during the last 20 minutes or so, so that the liquid can bake away and the top of the stuffing can brown a little.
When the pumpkin is ready, carefully, very carefully - it's heavy, hot, and wobbly - bring it to the table or transfer it to a platter that you'll bring to the table. You have a choice - you can either spoon out portions of the filling, making sure to get a generous amount of pumpkin into the spoonful, or you can dig into the pumpkin with a big spoon, pull the pumpkin meat into the filling, and then mix everything up. I'm a fan of the pull-and-mix option. Served in hearty portions followed by a salad, the pumpkin is a perfect sold-weather main course; served in generous spoonfuls, it's just right alongside the Thanksgiving turkey.
There are many ways to very this recipe. Instead of bread, try cooked rice - when it's baked, it's almost risotto-like. Try it with or without bacon, or cooked sausage or cubed ham. Nuts are a great addition, as are chunks of apple or pear, or pieces of chestnut.
Thursday, October 28, 2010
My Version of Pasta House Salad - I think it's pretty close
1 head of Iceberg lettuce
2 Romaine lettuce hearts
1 small red onion (sliced into thin rings)
1 can of artichoke hearts (7 - 9) (drain and squeeze liquid out of them and remove tough outer leaves)
1 small jar of pimentos
1/2 cup Parmesan Cheese
1/4 cup Red Wine Vinegar
1/2 tsp salt
1/4 tsp ground pepper
1/2 cup olive oil
Combine last five ingredients and mix very well.
Combine first five ingredients. Mix well and then pour dressing mixture over the top and then toss well to coat all ingredients.
2 Romaine lettuce hearts
1 small red onion (sliced into thin rings)
1 can of artichoke hearts (7 - 9) (drain and squeeze liquid out of them and remove tough outer leaves)
1 small jar of pimentos
1/2 cup Parmesan Cheese
1/4 cup Red Wine Vinegar
1/2 tsp salt
1/4 tsp ground pepper
1/2 cup olive oil
Combine last five ingredients and mix very well.
Combine first five ingredients. Mix well and then pour dressing mixture over the top and then toss well to coat all ingredients.
Tuesday, October 26, 2010
This Is One Of My Favorite Websites
I am always looking for new recipes and gardening ideas and tips. P. Allen Smith's website is full of great ideas, information, pictures and videos. I almost always find something new and interesting to try when I visit. You won't find wierd, off-the-wall stuff you'll never use. His tips and ideas are "normal" and doable for ordinary, everyday people. Take time to visit. I think you'll be happy you clicked in.
www.pallensmith.com
www.pallensmith.com
Creme Brulee French Toast
1/2 cup unsalted butter
1 cup packed brown sugar
2 Tbsp corn syrup (or honey)
1 (8 - 9") round loaf Challah bread
5 large eggs
1 1/2 cups half and half
1 tsp vanilla
1 tsp concentrated orange juice
1/4 tsp salt
In small heavy saucepan, melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth and pour into a 13 x 9" baking dish.
Cut 6 (1" thick) slices from center portion of bread, reserving ends for another user, and trim crusts.
Arrange bread slices in one layer in baking dish, squeezing slightly to fit. In a bowl, whisk together eggs, half and half, vanilla, orange juice, and salt until combined well and then pour over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.
Preheat oven to 350 degrees and bring bread to room temp. Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden (35 - 40 mins).
1 cup packed brown sugar
2 Tbsp corn syrup (or honey)
1 (8 - 9") round loaf Challah bread
5 large eggs
1 1/2 cups half and half
1 tsp vanilla
1 tsp concentrated orange juice
1/4 tsp salt
In small heavy saucepan, melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth and pour into a 13 x 9" baking dish.
Cut 6 (1" thick) slices from center portion of bread, reserving ends for another user, and trim crusts.
Arrange bread slices in one layer in baking dish, squeezing slightly to fit. In a bowl, whisk together eggs, half and half, vanilla, orange juice, and salt until combined well and then pour over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.
Preheat oven to 350 degrees and bring bread to room temp. Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden (35 - 40 mins).
Thursday, October 21, 2010
Yummmm! Halloween Snack - Caramel Corn Crunch
I've told you before you should sign up for the weekly newsletter from Dierbergs. In addition to special coupons each week, they include good recipe ideas with items that are on sale that week. The following is a recipe from this week's newsletter. It's the perfect treat for your Halloween party.
2 quarts (8 cups) popped corn
1 cup dry roasted peanuts
1/2 cup butter
2/3 cup firmly packed brown sugar
1 tsp vanilla extract
1/4 tsp salt
1 cup M&Ms, Reese's Pieces or candy corn
Combine popcorn and peanuts in a 9 x 13" pan. Combine butter, brown sugar, vanilla, and salt in 2 cup glass measure. Microwave (high) for 1 1/2 minutes; whisk until smooth and slightly thickened. Drizzle over popcorn mixture; stir until popcorn is coated. Bake in 350 degree oven, stirring twice during baking, until coating is dry, about 10 - 12 minutes. Spread onto foil-lined tray to cool completely. Stir in candies. Store in tightly sealed container.
2 quarts (8 cups) popped corn
1 cup dry roasted peanuts
1/2 cup butter
2/3 cup firmly packed brown sugar
1 tsp vanilla extract
1/4 tsp salt
1 cup M&Ms, Reese's Pieces or candy corn
Combine popcorn and peanuts in a 9 x 13" pan. Combine butter, brown sugar, vanilla, and salt in 2 cup glass measure. Microwave (high) for 1 1/2 minutes; whisk until smooth and slightly thickened. Drizzle over popcorn mixture; stir until popcorn is coated. Bake in 350 degree oven, stirring twice during baking, until coating is dry, about 10 - 12 minutes. Spread onto foil-lined tray to cool completely. Stir in candies. Store in tightly sealed container.
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