On the Spot Beef Bourguignon

during the hurricane i decided to take action!  i have a recipe for beef bourguignon but i did not follow it.

my recipe:

2 - 3 lbs of chuck roast
bouquet garni
1/2 bottle of red wine
2 cups of veal stock
onions
carrots
flour
salt
pepper
mushrooms
bacon


1.  sear the beef in olive oil and remove
2.  save the oil and saute the onions and the carrots.  add the flour and bouquet garni
3.  add the wine and veal stock
4.  when thickened, put in the seared beef.
5.  let it cook to about 2 - 3 hours
6.  remove the vegetables and discard, reserve the sauce.
7.  in a separate saute pan cook the bacon.  when that's done add in the mushrooms
8.  return all of the ingredients to the pot and let simmer for about 30 - 45 min.

in the last 30 - 45 min, you can add carrots and/or potatoes.

Sugar Cookies

Today we went shopping before the imminent hurricane. I decided to make sugar cookies and watch Harry Potter.

My recipe:

1 cup of flour

¼ tsp baking powder

pinch of salt

¼ cup sugar

1 stick unsalted butter

½ an egg

¼ tsp vanilla extract

¼ tsp almond extract

mix the first 3 ingredients. Set aside. In another bowl, mix the the rest until well blended. Combine the two bowls. Set in the refrigerator for 1 hour. Preheat the oven at 350F. Line the cookie sheet with parchment paper. Scoop about 1 tbsp on to the parchment paper. Bake for 10 min.

Trofie with Garlic, Black Pepper, Asiago, Parmesan, and Olive Oil

it's just me tonight so i will do something simple.  it's my own recipe.

Trofie pasta (i used about a 1/2 lb.)
lots of black pepper
kosher salt
1 garlic clove finely chopped or use a garlic smasher or mortar and pestle
1/4 - 1/2 cup or so of  Parmesan and/or  Romano and/or Asiago (total)
1/4 cup olive oil (depending on how much pasta you make)
(you can use a little heavy cream of you like.  i added about 2 - 3 tbsp of heavy cream).

cook the trofie until al dente.  saute the garlic in olive oil.  put in black pepper and asiago and/or parmesan and/or romano.

Note:  this particular pasta goes good with pesto.   i've made it with fresh pesto also.

Panera Bread's Spinach Artichoke Baked Egg Souffle

this particular dish i got though a blog, http://tasteofhomecooking.blogspot.com/2012/10/recipe-swap-panera-breads-spinach.html 


it's was quite simple to make.  i did not use red pepper.  instead i cooked the onion, artichoke hearts and spinach in butter.  i put the cheeses together (asiago, cheddar and parmesan).  i rubbed butter on the inside of the ramekins instead of cooking spray.  

i did what the recipe instructed. 

 

Creamed Spinach

with the left over bechamel sauce i made creamed spinach.  i add to the bechamel sauce, about 1/2 cup heavy cream, 2 crushed garlic cloves, salt, pepper, nutmeg and parmesan cheese.  when the cream sauce was done, i removed the garlic in put in the spinach.

Hamburgers from Scratch

tonight i'm made fresh hamburger.

i have a meat grinder so i might as well make good use of it.  i've ground meats before but not but not recently.

in my recipe i use 1 lb chuck to a a 1/4 lb sirloin.  you'll want fat from the chuck but the sirloin gives it texture and is less fatty.

i freeze the cleaned meat grinder at least 1 hour prior.  before that i cut the meat into chunks and then freeze to for about 15 min.  you want the beef nice and cold but not frozen.  i do this to eliminate as much bacteria as possible.

start by grinding the meat.  simple!

i add some parsley, salt, and pepper in the already ground meat.  enjoy!

Béchamel Sauce

i made béchamel sauce this evening to put on the stuffed peppers.

my recipe:

1-2 tbsp of butter
2-3 tbsp of flour
1 -2 cups of milk
1/4 cup (about) of cheese.  i chose swiss.

melt the butter, put the flour and make a roux.  on a low flame put the milk in and stir briskly.  when that mixes, place the cheese in and mix good.  that's béchamel!

http://en.wikipedia.org/wiki/B%C3%A9chamel_sauce