Thai Beef Salad
Serves8 but can easily be cut in half for 4 - 5 servings
Ingredients
2 cloves garlic, minced
1 tbsp grated fresh ginger
1/2 cup fresh lime juice
1/4 tsp red pepper flakes
4 tsp light brown sugar
2 tsp kosher salt
1 2-lb flank steak
1/2 lb green beans, trimmed
1 tbsp soy sauce
1-1/2 tsp fish sauce (nuoc nam)
3 tbsp vegetable oil
1 head (4 cups) Bibb or Boston lettuce
1/4 of a pineapple sliced into 2-inch pieces
1 cup (5 oz) cherry tomatoes halved
1/3 of a seedless cucumber, sliced
1/4 cup sliced scallions
Directions
1. Stir together garlic, ginger, 3 tbsp lime juice, pepper flakes, 2 tsp sugar and salt. Pour over steak in an ovenproof dish, coating both sides. Marinate in refrigerator 20 min.
2. Meanwhile, bring a large pot of salted water to a boil. Add green beans and cook until just tender, 2 to 3 min; immediately submerge in a bowl of ice water to cool. Drain and set aside.
3. For the dressing, whisk together 5 tbsp lime juice, soy sauce, 2 tsp sugar, fish sauce and oil. Transfer to a serving bowl.
4. Heat broiler to high. Broil steak 6 inches from heat, turning once, 5 min per side. Remove from oven and let rest 5 min.
5. Arrange lettuce leaves on a large platter with green beans, pineapple, tomatoes, cucumber and scallions. Slice steak across the grain and place on platter. Serve with dressing on the side. 8 to 10 servings
Monday, July 6, 2009
Thai Beef Salad
Thai Beef Salad
Serves8 but can easily be cut in half for 4 - 5 servings
Ingredients
2 cloves garlic, minced
1 tbsp grated fresh ginger
1/2 cup fresh lime juice
1/4 tsp red pepper flakes
4 tsp light brown sugar
2 tsp kosher salt
1 2-lb flank steak
1/2 lb green beans, trimmed
1 tbsp soy sauce
1-1/2 tsp fish sauce (nuoc nam)
3 tbsp vegetable oil
1 head (4 cups) Bibb or Boston lettuce
1/4 of a pineapple sliced into 2-inch pieces
1 cup (5 oz) cherry tomatoes halved
1/3 of a seedless cucumber, sliced
1/4 cup sliced scallions
Directions
1. Stir together garlic, ginger, 3 tbsp lime juice, pepper flakes, 2 tsp sugar and salt. Pour over steak in an ovenproof dish, coating both sides. Marinate in refrigerator 20 min.
2. Meanwhile, bring a large pot of salted water to a boil. Add green beans and cook until just tender, 2 to 3 min; immediately submerge in a bowl of ice water to cool. Drain and set aside.
3. For the dressing, whisk together 5 tbsp lime juice, soy sauce, 2 tsp sugar, fish sauce and oil. Transfer to a serving bowl.
4. Heat broiler to high. Broil steak 6 inches from heat, turning once, 5 min per side. Remove from oven and let rest 5 min.
5. Arrange lettuce leaves on a large platter with green beans, pineapple, tomatoes, cucumber and scallions. Slice steak across the grain and place on platter. Serve with dressing on the side. 8 to 10 servings
Serves8 but can easily be cut in half for 4 - 5 servings
Ingredients
2 cloves garlic, minced
1 tbsp grated fresh ginger
1/2 cup fresh lime juice
1/4 tsp red pepper flakes
4 tsp light brown sugar
2 tsp kosher salt
1 2-lb flank steak
1/2 lb green beans, trimmed
1 tbsp soy sauce
1-1/2 tsp fish sauce (nuoc nam)
3 tbsp vegetable oil
1 head (4 cups) Bibb or Boston lettuce
1/4 of a pineapple sliced into 2-inch pieces
1 cup (5 oz) cherry tomatoes halved
1/3 of a seedless cucumber, sliced
1/4 cup sliced scallions
Directions
1. Stir together garlic, ginger, 3 tbsp lime juice, pepper flakes, 2 tsp sugar and salt. Pour over steak in an ovenproof dish, coating both sides. Marinate in refrigerator 20 min.
2. Meanwhile, bring a large pot of salted water to a boil. Add green beans and cook until just tender, 2 to 3 min; immediately submerge in a bowl of ice water to cool. Drain and set aside.
3. For the dressing, whisk together 5 tbsp lime juice, soy sauce, 2 tsp sugar, fish sauce and oil. Transfer to a serving bowl.
4. Heat broiler to high. Broil steak 6 inches from heat, turning once, 5 min per side. Remove from oven and let rest 5 min.
5. Arrange lettuce leaves on a large platter with green beans, pineapple, tomatoes, cucumber and scallions. Slice steak across the grain and place on platter. Serve with dressing on the side. 8 to 10 servings
Blue Cheese and Walnut Butter
Great on roast chicken, beef, or apple sandwiches.
Recipe:
Beat 1/2 cup soft butter
and 1/2 cup crumbled blue cheese in a bowl.
Stir in 1/4 cup chopped toasted walnuts.
Makes 1 cup.
Recipe:
Beat 1/2 cup soft butter
and 1/2 cup crumbled blue cheese in a bowl.
Stir in 1/4 cup chopped toasted walnuts.
Makes 1 cup.
Sneak good stuff into your kids food - this is how I do it!
Many toddlers Braydens age flat-out refuse to eat their fruits or vegetables. And they may refuse a variety of other nutritious foods, too.
sneak in the healthy stuff. Here’s how:
Grate veggies for toppings: If your toddler doesn’t like fresh tomatoes, try homemade tomato sauce with pasta instead. Other vegetables — like carrots, squash, green peppers and onions — can be finely grated and added to the spaghetti sauce and he’ll never know the difference. Also try mixing finely chopped spinach into ricotta cheese for delicious stuffed shells.
Try bread, pancakes and muffins: Low-fat pumpkin bread is a good way to offer the wonderful nutrition of pumpkin. Also try adding pureed vegetables or fruits to muffins. Baby food also does the trick. And grated vegetables can make yummy pancakes, like potato pancakes with some grated red pepper. This colorfully fun pancake could thrill any toddler.
Puree all sorts of things: Pureed fruits or vegetables can add moisture, nutrition and lots of flavor to your favorite dish. For meat loaf, you can add almost any pureed or grated vegetable. Or try making a vegetable puree base for soup by cooking potatoes and veggies in broth until tender. Then mix in a blender until smooth and creamy. You can add whatever else you want to your soup and season to taste.
Slice it up: Raw fruits and vegetables are usually the best way to enjoy their full nutritional value. And if you slice them up and offer some type of dipping sauce, your little one will more likely take the bait. Try slicing up apples and offering a caramel dipping sauce. Or serve bananas and strawberry slices with yogurt. Baby carrots with ranch dressing are usually a hit, too.
sneak in the healthy stuff. Here’s how:
Grate veggies for toppings: If your toddler doesn’t like fresh tomatoes, try homemade tomato sauce with pasta instead. Other vegetables — like carrots, squash, green peppers and onions — can be finely grated and added to the spaghetti sauce and he’ll never know the difference. Also try mixing finely chopped spinach into ricotta cheese for delicious stuffed shells.
Try bread, pancakes and muffins: Low-fat pumpkin bread is a good way to offer the wonderful nutrition of pumpkin. Also try adding pureed vegetables or fruits to muffins. Baby food also does the trick. And grated vegetables can make yummy pancakes, like potato pancakes with some grated red pepper. This colorfully fun pancake could thrill any toddler.
Puree all sorts of things: Pureed fruits or vegetables can add moisture, nutrition and lots of flavor to your favorite dish. For meat loaf, you can add almost any pureed or grated vegetable. Or try making a vegetable puree base for soup by cooking potatoes and veggies in broth until tender. Then mix in a blender until smooth and creamy. You can add whatever else you want to your soup and season to taste.
Slice it up: Raw fruits and vegetables are usually the best way to enjoy their full nutritional value. And if you slice them up and offer some type of dipping sauce, your little one will more likely take the bait. Try slicing up apples and offering a caramel dipping sauce. Or serve bananas and strawberry slices with yogurt. Baby carrots with ranch dressing are usually a hit, too.
Maine Maple- walnut Muffins
1 1/4 cup flour
1 cup oats
1/2 cup brown sugar
1/4 cup maple syrup
3/4 tsp baking soda
3/4 tsp baking powder
1/2 cup walnuts
1 egg
3/4 cup milk
1/3 cup vegetable oil
Combine wet ingredients.
Add dry ingredients (except nuts)
and stir until just moistened.
Add nuts.
Put into greased muffin tins (2/3 full).
Sprinkle with cinnamon sugar.
Bake at 375 for 18-20 minutes.
1 cup oats
1/2 cup brown sugar
1/4 cup maple syrup
3/4 tsp baking soda
3/4 tsp baking powder
1/2 cup walnuts
1 egg
3/4 cup milk
1/3 cup vegetable oil
Combine wet ingredients.
Add dry ingredients (except nuts)
and stir until just moistened.
Add nuts.
Put into greased muffin tins (2/3 full).
Sprinkle with cinnamon sugar.
Bake at 375 for 18-20 minutes.
Sunday, July 5, 2009
BBQ pizza
Barbecue Pizza:
Recipe courtesy Jerry Coletta
Ingredients
Dough:
* 1 (1/4-ounce) package active dry yeast
* 1/4 cup warm water (110 degrees F)
* 3 1/2 cups all-purpose flour
* 1 teaspoon salt
* 1/4 cup olive oil
* 3/4 cup warm water
Coletta's Barbecue Sauce:
* 1 cup ketchup
* 1/3 cup tomato puree
* 1/2 cup tomato paste
* 1 tablespoon Worcestershire sauce
* 1 teaspoon white vinegar
* 3 whole cloves
* 1/3 cup sliced onions
* 1/6 teaspoon granulated garlic
* 2 teaspoons sugar
* 1/2 teaspoon salt
* 1 teaspoon dried basil
* 1/2 teaspoon black pepper
* 6 ounces water
Toppings:
* 2 cups barbecue sauce
* 12 ounces low-moisture, part skim shredded mozzarella (recommended: Wisconsin)
* 2 ounces pasteurized process shredded Cheddar (recommended: Wisconsin)
* 1 1/4 pounds barbecue meat (cooked and chopped pork shoulder), heated
Directions
To Make Dough: Dissolve yeast in warm water and set aside. Combine flour and salt in mixing bowl. Make a well in the center of flour. Add the yeast mixture, oil and 3/4 cup of water. Stir and mix with a wooden spoon until a rough ball of dough is formed and dough cleans the sides of bowl. Turn dough out of bowl onto a lightly floured work surface. Knead dough for 7 to 8 minutes until it is smooth and satiny (dust dough with flour if it feels sticky). Dust a large mixing bowl lightly with flour. Place dough in bowl; cover with plastic wrap and a kitchen towel. Put dough in a warm place to rise for 1 1/2 hours, until double in bulk.
After dough has doubled in bulk, punch down and turn out of bowl onto work surface. Knead lightly for about 2 minutes. Roll or stretch dough into a circle that is 16 inches in diameter and about 1/4-inch thick. Place dough in a 16-inch flat pizza pan. Cover dough with a clean towel and let rise a second time for about 45 minutes before adding toppings.
To Make Barbecue Sauce: Combine all barbecue sauce ingredients in a 2-quart saucepan. Bring to a boil. Turn heat down and simmer for 20 minutes, stirring frequently. Remove pan from heat. Strain out cloves and onions. Let cool to room temperature. Refrigerate until ready to use. Sauce can be made 1 or 2 days ahead. Makes 2 cups of sauce.
To Assemble Pizza: Preheat the oven to 500 degrees F.
Spread 1/3 of barbecue sauce evenly over dough to within 1/2 inch of edge. Mix the mozzarella and cheddar cheese and sprinkle them over the sauce. Bake pizza for about 10 minutes until crust is golden brown and cheese is bubbly. Remove pizza from oven and spread barbecue meat over the cheese. Add remaining barbecue sauce evenly over meat. Serve at once.
Recipe courtesy Jerry Coletta
Ingredients
Dough:
* 1 (1/4-ounce) package active dry yeast
* 1/4 cup warm water (110 degrees F)
* 3 1/2 cups all-purpose flour
* 1 teaspoon salt
* 1/4 cup olive oil
* 3/4 cup warm water
Coletta's Barbecue Sauce:
* 1 cup ketchup
* 1/3 cup tomato puree
* 1/2 cup tomato paste
* 1 tablespoon Worcestershire sauce
* 1 teaspoon white vinegar
* 3 whole cloves
* 1/3 cup sliced onions
* 1/6 teaspoon granulated garlic
* 2 teaspoons sugar
* 1/2 teaspoon salt
* 1 teaspoon dried basil
* 1/2 teaspoon black pepper
* 6 ounces water
Toppings:
* 2 cups barbecue sauce
* 12 ounces low-moisture, part skim shredded mozzarella (recommended: Wisconsin)
* 2 ounces pasteurized process shredded Cheddar (recommended: Wisconsin)
* 1 1/4 pounds barbecue meat (cooked and chopped pork shoulder), heated
Directions
To Make Dough: Dissolve yeast in warm water and set aside. Combine flour and salt in mixing bowl. Make a well in the center of flour. Add the yeast mixture, oil and 3/4 cup of water. Stir and mix with a wooden spoon until a rough ball of dough is formed and dough cleans the sides of bowl. Turn dough out of bowl onto a lightly floured work surface. Knead dough for 7 to 8 minutes until it is smooth and satiny (dust dough with flour if it feels sticky). Dust a large mixing bowl lightly with flour. Place dough in bowl; cover with plastic wrap and a kitchen towel. Put dough in a warm place to rise for 1 1/2 hours, until double in bulk.
After dough has doubled in bulk, punch down and turn out of bowl onto work surface. Knead lightly for about 2 minutes. Roll or stretch dough into a circle that is 16 inches in diameter and about 1/4-inch thick. Place dough in a 16-inch flat pizza pan. Cover dough with a clean towel and let rise a second time for about 45 minutes before adding toppings.
To Make Barbecue Sauce: Combine all barbecue sauce ingredients in a 2-quart saucepan. Bring to a boil. Turn heat down and simmer for 20 minutes, stirring frequently. Remove pan from heat. Strain out cloves and onions. Let cool to room temperature. Refrigerate until ready to use. Sauce can be made 1 or 2 days ahead. Makes 2 cups of sauce.
To Assemble Pizza: Preheat the oven to 500 degrees F.
Spread 1/3 of barbecue sauce evenly over dough to within 1/2 inch of edge. Mix the mozzarella and cheddar cheese and sprinkle them over the sauce. Bake pizza for about 10 minutes until crust is golden brown and cheese is bubbly. Remove pizza from oven and spread barbecue meat over the cheese. Add remaining barbecue sauce evenly over meat. Serve at once.
What to do when your Cork Breaks in your wine bottle!
Corks can break and crumble on old wines, or when a clunky corkscrew causes a problem.
Don’t stress. If the cork breaks in half and the remaining half is stil intact, simply give it another go and see if you can extract the rest. If the cork has completely crumbled, the best thing to do is to push the pieces into the bottle so they don’t block the neck. Most likely, the wine won’t be harmed by the cork. Pour the wine and give it a smell to look for off-aromas. If the cork is tainted, the wine smells musty, like wet newspaper, or it has no smell. In this case, you’ll have to discard the bottle. If the wine smells fine, just ignore those pesky cork pieces and pull them out as you pour.
Or put a piece of cheesecloth on the top and secure with a rubberband - this will prevent any pieces from falling in. Put the wine into a nice decanter!
Don’t stress. If the cork breaks in half and the remaining half is stil intact, simply give it another go and see if you can extract the rest. If the cork has completely crumbled, the best thing to do is to push the pieces into the bottle so they don’t block the neck. Most likely, the wine won’t be harmed by the cork. Pour the wine and give it a smell to look for off-aromas. If the cork is tainted, the wine smells musty, like wet newspaper, or it has no smell. In this case, you’ll have to discard the bottle. If the wine smells fine, just ignore those pesky cork pieces and pull them out as you pour.
Or put a piece of cheesecloth on the top and secure with a rubberband - this will prevent any pieces from falling in. Put the wine into a nice decanter!
Subscribe to:
Posts (Atom)