Blogging two days in a row! Flo is on a roll. Actually, Flo's family has left the building and she is able to keep a thought in her mind for more than 10 seconds. OK, let's lose the third person. Flo finds it hard to keep it up any longer...
Actually, I often (being fairly food-obsessed) think of writing something here, as I often think of so many other things I want to do or ought to do, but I usually get distracted and forget. At least the Internet has made it possible to answer -- before I forget them -- some of those interesting random questions that pop up during the day. (I would give examples, but since the last random thing I looked up was Antonio Banderas' birthday, maybe I'm not the best person to do so. I'll get my son to do it. Oh no, maybe not -- he's moved off of obscure facts about the French and Indian War and on to obscure facts about Disney Cruises.)
Wait, this was supposed to be about fajitas...and the reason I'm writing this down is that they were good, best I've ever made, and I don't want to forget what I did. Basically, this is a modified version of the recipe in that old reliable, The Joy of Cooking.
Cut 1 lb. beef into strips (it's supposed to be skirt steak or flank steak, but I used round because I had it). Mix together about 3 Tbsp lime juice, 1 Tbsp corn oil, a minced garlic clove, 1/8 tsp crushed red pepper, and 1/4-1/2 tsp ground cumin. Stir the beef in, and let it marinate at room temperature for half an hour, mixing occasionally.
Cut 2 medium onions into strips, along with some peppers, any combination of colors. I used pieces of green, red, and yellow, totalling about 1 large pepper in quantity.
Heat a little oil in a skillet on medium heat until quite hot. Lift the beef out of the marinade and sear it in the skillet until no longer pink. Pour the marinade into the pan with the beef and let it cook briefly while you wash out the bowl. Dump the beef and marinade back into the bowl.
Add a little more oil to the pan, and saute the peppers and onions, along with a goodly amount of salt and black pepper (I think JOC said a teaspoon of salt and 1/2 tsp pepper; I used half that much). When the veggies are tender, add the meat and juices back to the pan and heat briefly. I also added some chopped cilantro at this point, because I had it.
Serve with warmed flour tortillas (to wrap the meat), salsa of choice (I will boast that I had my own homemade salsa that I canned last summer!), sour cream, and, if you like, shredded cheese. Guacamole is good too, but I didn't make any.
Saturday, February 26, 2011
Friday, February 25, 2011
Cottage pie
I had some leftover mashed potatoes and some ground beef that needed to be used, and thought, "Aha! I will now make shepherd's pie for the first time ever!" However, it turns out that shepherd's pie is made with ground lamb and the same dish, when made with ground beef, is called cottage pie. Either way, it's not exactly a favorite of mine, but I thought perhaps the assembled multitudes might eat it. I ended up with the leftovers for lunch the past two days, and it wasn't half bad. Of course, the pouring rain today made it easier to eat British.
As best I can recall, here's the way I made it, after perusing about 6 recipes, no two alike.
Brown 1 lb. ground beef in a bit of oil. Pour off fat. Add a chopped onion, a large carrot in small dice, and a parsnip, also in small dice (just happened to have this on hand). Saute until veggies are slightly tender. Stir in a couple teaspoons dried thyme, about 1/8 tsp sage, a pinch of cinnamon, and 2 tablespoons flour (this is because I intended to use beef broth in the next step, not beef gravy). Add a generous glug of Worcestershire sauce, a squirt of ketchup, a can of beef gravy (if, like me, you don't have the broth that you thought you did), and a little water because if you added the flour in the last step your mixture is now too thick. Cook this a little longer (or until thick, if you did use broth). Dump into 9" square baking pan or similar. Heat 2 cups leftover mashed potatoes in the microwave and spread them on top. Sprinkle with about 1/2 cup shredded Cheddar and bake at 425 degrees for about 25 minutes.
Some recipes include peas. I served peas on the side. If you have a stiff upper lip, I suppose this is a pretty good meal.
As best I can recall, here's the way I made it, after perusing about 6 recipes, no two alike.
Brown 1 lb. ground beef in a bit of oil. Pour off fat. Add a chopped onion, a large carrot in small dice, and a parsnip, also in small dice (just happened to have this on hand). Saute until veggies are slightly tender. Stir in a couple teaspoons dried thyme, about 1/8 tsp sage, a pinch of cinnamon, and 2 tablespoons flour (this is because I intended to use beef broth in the next step, not beef gravy). Add a generous glug of Worcestershire sauce, a squirt of ketchup, a can of beef gravy (if, like me, you don't have the broth that you thought you did), and a little water because if you added the flour in the last step your mixture is now too thick. Cook this a little longer (or until thick, if you did use broth). Dump into 9" square baking pan or similar. Heat 2 cups leftover mashed potatoes in the microwave and spread them on top. Sprinkle with about 1/2 cup shredded Cheddar and bake at 425 degrees for about 25 minutes.
Some recipes include peas. I served peas on the side. If you have a stiff upper lip, I suppose this is a pretty good meal.
Friday, February 18, 2011
Gail's special salad
This has been my mother's go-to salad since the Cretaceous period. She makes it slightly differently but the following is my way. Amounts are variable according to your taste and what you have around.
For one very large serving (this is something to really fill you up without a lot of calories):
Lettuce (cut or torn bite-size; I use red leaf lettuce and plenty of it)
Several scallions, chopped
A chunk of cucumber, seeded and sliced
Several large radishes, sliced
Half a large tomato or a whole small one, cut in chunks
A hard-boiled egg, mashed with a fork (salad is still good without this)
A 3 oz. can of Italian chunk light tuna in olive oil, flaked but not drained
White wine vinegar to taste
Salt and pepper to taste
Combine all of the above in a bowl. Eat it.
For one very large serving (this is something to really fill you up without a lot of calories):
Lettuce (cut or torn bite-size; I use red leaf lettuce and plenty of it)
Several scallions, chopped
A chunk of cucumber, seeded and sliced
Several large radishes, sliced
Half a large tomato or a whole small one, cut in chunks
A hard-boiled egg, mashed with a fork (salad is still good without this)
A 3 oz. can of Italian chunk light tuna in olive oil, flaked but not drained
White wine vinegar to taste
Salt and pepper to taste
Combine all of the above in a bowl. Eat it.
Wednesday, January 19, 2011
Buffalo chicken cheesesteak
Yes, it's been a long time since I posted anything. Many apologies to anyone who actually cares. I usually contemplate writing down my cooking escapades in the morning, a time at which I have a chance of actually being productive and useful. So I decide against this particular waste of time and go waste my time on something else.
However, I could not rest until the world was informed about the delicious Buffalo chicken cheesesteak I made last night. Daughter and I love to go to Hoagie Haven in Princeton whenever fate makes it possible, and we always split a Buffalo chicken cheesesteak. I've tried before to make it at home, even going so far as to make my own blue cheese dressing, but I didn't have complete success until last night. Mine is not a duplicate of Hoagie Haven's, but it may be -- dare I say it? -- better.
Hoagie Haven makes its sandwich on a whole loaf of Italian bread from Italian People's Bakery. I didn't have time to go there, so used a supermarket loaf, which I halved lengthwise as it was too wide. Next time I'll try to get the real thing.
HH cooks the chicken on a griddle and chops it in situ, a la the traditional cheesesteak method. I can't do that, so I seasoned and floured a couple of boneless skinless chicken breasts and sauteed them in a bit of oil. They were very thick, so I covered the pan toward the end of the cooking time, something I don't usually do. Although this ruined crispiness, it increased juiciness, and I may try it more often. Then I sliced the cooked chicken and piled it on the bread. I topped it with Buffalo chicken sauce (3 Tbsp. melted butter, 1 Tbsp. red wine vinegar, 2 Tbsp. hot sauce -- Crystal brand in this case -- makes a little more than is needed). Next came shredded iceberg lettuce and thinly sliced yellow onion that had been soaked in cold water, along with sliced tomato on my half. The whole beautiful mess was then topped with Marie's light blue cheese dressing. Junk food deluxe!!
However, I could not rest until the world was informed about the delicious Buffalo chicken cheesesteak I made last night. Daughter and I love to go to Hoagie Haven in Princeton whenever fate makes it possible, and we always split a Buffalo chicken cheesesteak. I've tried before to make it at home, even going so far as to make my own blue cheese dressing, but I didn't have complete success until last night. Mine is not a duplicate of Hoagie Haven's, but it may be -- dare I say it? -- better.
Hoagie Haven makes its sandwich on a whole loaf of Italian bread from Italian People's Bakery. I didn't have time to go there, so used a supermarket loaf, which I halved lengthwise as it was too wide. Next time I'll try to get the real thing.
HH cooks the chicken on a griddle and chops it in situ, a la the traditional cheesesteak method. I can't do that, so I seasoned and floured a couple of boneless skinless chicken breasts and sauteed them in a bit of oil. They were very thick, so I covered the pan toward the end of the cooking time, something I don't usually do. Although this ruined crispiness, it increased juiciness, and I may try it more often. Then I sliced the cooked chicken and piled it on the bread. I topped it with Buffalo chicken sauce (3 Tbsp. melted butter, 1 Tbsp. red wine vinegar, 2 Tbsp. hot sauce -- Crystal brand in this case -- makes a little more than is needed). Next came shredded iceberg lettuce and thinly sliced yellow onion that had been soaked in cold water, along with sliced tomato on my half. The whole beautiful mess was then topped with Marie's light blue cheese dressing. Junk food deluxe!!
Monday, December 6, 2010
Brisket and latkes for Chanukah
There are many ways to cook brisket. As far as I know, they're all delicious.
Here's what I did tonight. Although it wasn't the ultimate brisket for my taste, the husband and daughter loved it, and daughter says I have to make it this way every time.
Salt and pepper the brisket on both sides, and place it fat side up in a large slow cooker. Thinly slice three onions and lay them on top of the meat. Top with a can of whole berry cranberry sauce and a bottle (12 oz) of chili sauce. (Get the last little bit of sauce out of the chili sauce bottle with a little water; this is a useful technique for ketchup, pasta sauce, etc., for those of you who never thought of it.) Lightly mix the sauces, put on the lid, and cook all day on low.
Remove the brisket, let it cool slightly, and slice it. Meanwhile, puree the gravy with an immersion blender. If it's too thin, put it in a pot, dissolve some cornstarch (1 to 2 Tbsp) in a little cold water, add cornstarch mixture to gravy, and boil it until thickened. Put gravy back into slow cooker and add sliced meat back to it. Let it sit about 10 minutes before serving.
Now, on to the latkes (I was ambitious tonight!).
I could add commentary on latke-making techniques here, but for brevity, I'll just tell you how I made them this time around and that they were good.
Shred four good-sized potatoes on the fine side of a box grater. (I used a yellow all-purpose variety, but russets are probably a little better.) Wrap the shredded potatoes in a clean dishtowel and squeeze out the liquid into a bowl. Let the liquid sit a few minutes, then pour it off, carefully leaving the potato starch at the bottom of the bowl. Put the potatoes back in the bowl, then add two finely chopped onions (grated is better but too much trouble for me). Mix in two eggs, a teaspoon of salt, and several grinds of pepper.
Heat about 1/4 inch of oil in a large skillet until shimmery and very hot. With a large wooden spoon, scoop up about 1/4 cup of potato mixture at a time and slide into oil as patties. Cook until edges are very brown, then flip and cook other side. Drain on paper towels, and keep warm in a 250-degree oven until all are done.
Latkes are traditionally served with sour cream and/or applesauce. My daughter prefers ketchup.
Happy Chanukah!
Here's what I did tonight. Although it wasn't the ultimate brisket for my taste, the husband and daughter loved it, and daughter says I have to make it this way every time.
Salt and pepper the brisket on both sides, and place it fat side up in a large slow cooker. Thinly slice three onions and lay them on top of the meat. Top with a can of whole berry cranberry sauce and a bottle (12 oz) of chili sauce. (Get the last little bit of sauce out of the chili sauce bottle with a little water; this is a useful technique for ketchup, pasta sauce, etc., for those of you who never thought of it.) Lightly mix the sauces, put on the lid, and cook all day on low.
Remove the brisket, let it cool slightly, and slice it. Meanwhile, puree the gravy with an immersion blender. If it's too thin, put it in a pot, dissolve some cornstarch (1 to 2 Tbsp) in a little cold water, add cornstarch mixture to gravy, and boil it until thickened. Put gravy back into slow cooker and add sliced meat back to it. Let it sit about 10 minutes before serving.
Now, on to the latkes (I was ambitious tonight!).
I could add commentary on latke-making techniques here, but for brevity, I'll just tell you how I made them this time around and that they were good.
Shred four good-sized potatoes on the fine side of a box grater. (I used a yellow all-purpose variety, but russets are probably a little better.) Wrap the shredded potatoes in a clean dishtowel and squeeze out the liquid into a bowl. Let the liquid sit a few minutes, then pour it off, carefully leaving the potato starch at the bottom of the bowl. Put the potatoes back in the bowl, then add two finely chopped onions (grated is better but too much trouble for me). Mix in two eggs, a teaspoon of salt, and several grinds of pepper.
Heat about 1/4 inch of oil in a large skillet until shimmery and very hot. With a large wooden spoon, scoop up about 1/4 cup of potato mixture at a time and slide into oil as patties. Cook until edges are very brown, then flip and cook other side. Drain on paper towels, and keep warm in a 250-degree oven until all are done.
Latkes are traditionally served with sour cream and/or applesauce. My daughter prefers ketchup.
Happy Chanukah!
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