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Stroganoff-Easy or Elegant

Mar30
2009 Leave a Comment Written by manx

This is an easy “go to” dinner. Serve over noodles, add a simple green vegetable for a quick and painless dinner!

Ingredients:
1 lb of beef (the better the cut of beef, the better the dish, but you can always use a good ground beef)
1 C onion, sliced thin
2 cloves of garlic, minced
mushrooms (1 C fresh thick slice, or any canned mushroom-drained)
1 can Cream of Mushroom soup
1 C sour cream (or non flavored yogurt)

In a 10 or 12″ skillet, quickly brown your beef slices (drain if using ground) reduce the heat, add the onions and mushrooms, cook for 3-4 minutes then add the garlic. Reduce heat to med-lo and let garlic become fragrant (about 1-2 minutes). Thin the soup with the sour cream (or yogurt) and add to skillet. Add a dash of Worcestershire sauce (or soy) and ground black pepper. Mix thoroughly and allow to heat through (do not allow this to boil as the sour cream will curdle). Serves 3-4 over pasta or rice.

Elegant version: If you have a bit more time you can try this elegant version of the above. Take a small london broil cut, or a single steak. Marinade the meat in 1/3 C beef broth, 1 tsp olive oil, 1 garlic clove minced, 1 Tbsp of mustard, 1 tsp of ground pepper for an hour at room temp.
Prep your pan to boil your choice of pasta. Meanwhile make saute some onions and mushrooms in 2.5 Tbsp of butter or oleo. When the onion is just cooked, add 2.5 Tbsp of flour, mix thoroughly and allow to continue to cook for 3 minutes. Stir occasionally to cook the flour all over. Take a 2 C measure and pour 1/2 a cup of beef broth and 1/2 a cup of milk into it. Mix well and add slowly to roux. Stir until well mixed. Season to taste. Turn the heat down to low to hold the sauce. Add a pinch of savory and Worcestershire. If its too thick add more broth or water.
Put the pasta in prepared pan and boil. Broil the drained, marinaded meat to your preferred done-ness, allow it to rest, slice thinly. Drain your pasta. To plate this, put a bed of pasta, pour some sauce over and top with meat slices. Top with a dollop of sour cream, fresh sliced mushroom and parsley.

Posted in Main Dish - Tagged beef, easy entree, stroganoff

Cajun Etouffee – Shrimp or Crawfish

Mar18
2009 Leave a Comment Written by manx

Think of this as seafood in a rich, brown spicy gravy. Spicy, but the heat factor is up to you by choosing the pepper and varying the amount of the spice mix.

Cajun Seasoning mix:
2 tsp salt
2 tsp ground red pepper (cayenne)
1 tsp white pepper
1 tsp black pepper
1 tsp dried thyme
½ tsp dried basil
Or you can use 2 Tbsp creole or cajun seasoning instead of the above
3/4 C chopped tri-mix (usually a combo of chopped onions, chopped celery, chopped peppers of choice; from bell to jalapeno)
2 cloves garlic, minced
4 tbsp oil
1/2 C flour
1.5 C seafood stock (or chicken stock)
1/2 stick butter or oleo
1 lb. Crawfish tail meat or medium shrimp (peeled and deveined)
1/2 C green onion, chopped fine

First step is to combine the seasoning mix and set it aside.

Secondly grab a heavy skillet and place it over medium high heat. Make roux of oil and flour, whisk constantly until mix turns a dark peanut butter color. See Tips** Turn down heat and add vegetables and half of seasoning mix; allow cook through 4-5 minutes. Meanwhile microwave the stock until hot. Gradually add to roux until thoroughly dissolved (use your whisk again). Reduce heat to low and allow to cook 5-7 minutes. Taste, add the rest of the spice mix if preferred. Then to this “gravy” mix add your crawfish tail meat or shrimp. Shrimp should cook in less than 5. Add enough of the butter to obtain a smooth consistency. Top with the green onions. Traditionally served over rice. Serves 3-4 with rice.

Tips**
When making roux there are a couple of no-no’s. Do not get any roux on your skin, it makes nasty burns. Secondly, do not let roux go unattended, it turns color very quickly once it starts.

Look for crawfish (or crayfish) tail meat in the frozen foods department; usually by the other frozen seafood.

Posted in Fish, Main Dish - Tagged cajun, crawfish, entree, main, shrimp

LL’s Hazelnut Biscotti

Feb25
2009 Leave a Comment Written by manx

Hazelnut Biscotti

4 C flour
2 C sugar
2 tsp baking powder
6 eggs
4-5 tbsp frangelico (hazelnut liqueur)
2 tsp almond extract
2 tsp vanilla extract
2 C roasted hazelnuts, coarse chop

To make biscotti using a food processor – combine dry ingredients in processor using blade. In small bowl combine eggs, frangelico and extracts. Add liquid ingredients to dry in steady stream while processor is on. Process just until a stiff dough forms – add hazelnuts and pulse just enough to mix the nuts into dough.

Shape dough into flattish log approximately 3 inches wide and cooking sheet length. Lay the logs on greased sheets and bake 350 oven for approx 20 minutes. Remove from oven and let cool until able to touch – take serrated knife and cut crosswise into 3/4″ wide pieces. Bake slices again for approx 15 minutes until golden brown. Remove and cool, store in tins

Biscotti is excellent with coffee and tea.
Put biscotti into fun seasonal tins; it makes a yummy gift from your kitchen.

Posted in Baking - Tagged biscotti, gift, hazelnut

Cream of Jalapeno!?!

Feb09
2009 Leave a Comment Written by manx

Is she Crazy??? Once you get over the idea (and you probably won’t until you try it) – its surprisingly velvety, warm but not too spicy (watch the sauce though).

Ingredients to Soup:
6 Jalapeno chilies, dressed & finely chopped
6 Tbsp butter or margarine
1 onion, fine chop
1 large carrot, peeled & fine chop
3 C chicken stock, divided (flavor w/stock is much better than bullion)
3 Tbsp flour
1 C Half & Half
1 C grated Jack or Mozzarella cheese

Ingredients to Sauce:
6 roasted serrano chilies, dressed
olive oil (approx 4 tbsp)
1 Tbsp chili oil
1 Tbsp white vinegar
4+ Tbsp cilantro, rough chop

Soup – melt half the butter and add chilies, onion, carrot, cook till onion is clear – add 1 C of the stock and simmer until the veggies are mush -*puree until smooth. Set aside. Make a roux of the remaining butter and flour (best if you do not let it brown up) then add the remaining chicken stock and 1/2 & 1/2 – stir until smooth and bring to boil – let simmer until it thickens up. Add the cheese and stir until melted in – now add the veggie puree from earlier. Heat through and serve with sauce on the side.
Sauce – Put all the ingredients, starting only with a couple of Tbsp of olive oil and *puree – add enough additional oil to make it the texture desired (drizzles well) – simmer this in a small saucepan until all the flavors are prominent (5 min) and serve along side the soup.
* an immersion blender works as well as a food processor.

Makes 4 servings -
Note – the soup and sauce (separately) keep well for a few days in the frig

Posted in Soup - Tagged cook, food, jalapeno, Soup

Baked Artichoke Hearts

Feb06
2009 Leave a Comment Written by manx

2 cans (15oz) artichoke hearts, drained
1 tbsp extra virgin olive oil
Lemon (for juice)
1 tbsp butter
3 cloves garlic, minced
6 anchovy fillets
1 C Italian style bread crumbs
¼ C chopped fresh parsley
¼ C grated Parmegiano cheese
Fresh ground black pepper

Oven to 400. Open the artichoke cans, drain completely. Cut the artichokes in half lengthwise (the object is to get them a fairly equal in size). Coat a small casserole dish with the olive oil. Arrange the halved artichoke hearts with tops up, in a layered pattern in the dish. Squeeze the juice of ¼ lemon over them (just to coat – keeps discoloration to a minimum also). In a nonstick skillet add the oil, butter, garlic and anchovies – using a wooden spoon to break up fillets, saute 2-3 minutes. Add breadcrumbs and lightly toast mixture, 2-3 minutes. Add parsley, cheese and black pepper, stir to combine, remove from heat. Top artichokes with an even layer of bread topping and set in the oven – bake 10 minutes until warmed through and topping is a deep golden brown.

This is an excellent “group appetizer” or a wonderful warm addition to an antipasto platter.

Note* This recipe does not half equally – if you want this as a side dish for two or three, use one can, a bit less lemon juice and only 2/3 C of bread crumbs (if you are not a anchovy lover you can reduce that too). The rest of the ingredients are pretty well as stated.

Posted in Appetizers - Tagged antipasto, appetizer, food, sides

Minestrone – veggie warm in winter

Feb03
2009 Leave a Comment Written by manx

3 Tbsp olive oil
1 large onion, chopped
1-2 celery stalk, chopped
2 larger cloves garlic, minced
1 tsp dry basil
½ tsp dry rosemary
½ tsp dry oregano
½ tsp dry thyme
½ C pearl barley (optional)
1 med potato, diced (optional)
1 large carrot, diced
1 turnip, diced
2 qts beef broth
1 can kidney or garbanzo beans
1 C macaroni (shell or elbow)
1 can tomato sauce (or diced tomatoes)
1-2 C fine shred cabbage
S & P
Jack or parmesan cheese for topping

Heat oil in 6qt pan over medium heat – add onion, celery, garlic and spices. Cook until onion is translucent. Add barley, potatoes, carrot, turnip and broth. Bring to boil & simmer for 20 minutes. Add tomato option & macaroni – continue to simmer until pasta in al-dente, reduce heat and add cabbage – season with Salt & Pepper.

Notes – This is called winter minestone (thus the dried herbs) but if fresh herbs are available use all indicated in the recipe, including a tbsp of savory if available. An old italian cooks trick is to add a “rind” of old parmesan cheese when adding the macaroni/tomato stage – adds a delicious cheesy taste to the broth – (one can omit the cheese at the last stage if you do this)

Posted in Soup - Tagged cook cooking food soup, fresh herbs

Vichyssoise or Potato Leek

Feb03
2009 Leave a Comment Written by manx

This potato leek soup may be served hot or cold.
Be sure to puree until velvet smooth -

Mince the white part of :
3 med. leeks
1 med. onion
1 large or 2 small clove(s) garlic
Stir & saute above for approx 3 minutes in:
2-3 tbsp of butter
Peel, slice very fine & add:
3 med potatoes (yukon golds give this soup a wonderful buttery color)
Add:
1/2 tsp fresh savory (or a dash of majoram)
4 Cup chicken stock
Simmer, covered for 20 minutes until very tender – put thru sieve, processor or blender (an immersion blender is handy here!)
Add:
1-2 Cup(s) cream – salt & white pepper to taste
sprinkle each serving with fresh snipped chives if available

Yields about 6 cups.

This is one of those recipes that will gain flavor overnight & reheated or not. Traditionally this was a french, summer chilled soup
Its really wonderful, warm in the winter – economical, too

Posted in Soup - Tagged cook cooking food soup

Hot & Sour Mandarin Soup

Feb03
2009 Leave a Comment Written by manx

1/4  C of dried mushrooms (wood ear, black – any dried mushroom will do) – rehydrate in enough water to cover
1/4 C rice vinegar
1/4 C soy sauce
2 tsp chili-garlic sauce
1 tsp sesame oil
1 tsp sugar
1/2 tsp white pepper
6 C chicken or pork broth
8 oz boneless lean pork or chicken, thinly sliced
1 can bamboo shoots, julienned (optional)
8 oz tofu, drained & diced (optional)
1/3 C corn starch
3/4 C water
2 eggs, lightly beaten
1 green onion, thin sliced
1 tbsp cilantro, chopped

Soak the mushrooms for 10 minutes, drain, set aside. Combine rice vinegar, soy, chili-garlic sauce, sesame oil, sugar & white pepper in bowl, set aside.  Boil broth in large pot, add mushrooms, soy mix, meat, & optionals if preferred.  Combine corn starch & water in separate bowl until smooth.  Add this mix to soup, stirring constantly until it thickens – remove from heat.  Drizzle eggs slowly into soup, letting “threads” form (don’t worry if they don’t form  – it still tastes great).  Ladel into bowls, garnish with onion & cilantro.  Serve immediately

Prep time – 20 minutes
Cook time – 15 minutes
Serves 4-6

Posted in Soup

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