Wednesday, January 26, 2011
Wednesday, November 24, 2010
Tortellini with Keilbasa
Pretty straightforward meal - cook tortellini, slice up keilbasa and cook in a large pan, jarred sauce, and "poor man's garlic bread" (sandwich bread with butter and garlic powder thrown under the broiler). Delicious and super easy to throw together in a short amount of time.
First ever burger attempt!
I mixed the ground beef with minced garlic and onion and created a mustard/horseradish/malt vinegar spread for this burger. My failure: I made the patty wayyyy too small so there was a bad meat to bun ratio. My success: the spread was pretty amazing paired with the garlic and onion in the meat.
I felt like alfredo pasta one night, but didn't have any on hand. This was my off-the-cuff replacement. However, I didn't measure anything, so the amounts are approximate.
I started off by mixing a couple Tb. butter, 1/4 c. heavy cream, and an egg in a small saucepan on low heat. I raided my fridge for cheese choices, and threw in a couple torn up slices of deli swiss and provolone. I added a bit of grated parmesan and had a teensy bit of goat cheese left that I threw that in as well. I added black pepper and a bit of dried parsley at the very end. Quite delicious!
This is my sister's favorite thing I cook, or at least her most requested. The finished product varies depending on what ingredients I have on hand, but this is the ultimate recipe:1-2 slices bacon (or pancetta)
1 Tb. spicy brown mustard (or pub mustard)
2 Tsp. Dijon mustard
1 Tb. butter
goat cheese, crumbled
1. Begin frying the bacon in a shallow pan and turn on the broiler. When the bacon is cooked to your liking (I like mine crispier), allow to drain on paper towels, but retain the rendered fat.
2. As the bacon cooks, mix together the mustard and butter. For more kick, swap the measurements for the two mustards. Spread this mixture on a split english muffin and top with crumbled goat cheese. Place under broiler to toast until cheese begins to brown.
3. Use the bacon grease to fry the egg to your liking (I like a pretty firm yolk). Assemble the sandwich and devour!
I will add the rest of the updates soon. And hopefully I will get back to cooking more often. Oh, and I'll present my first ever Thanksgiving meal!
Sunday, October 3, 2010
2-3 pieces of bread, toasted
2 eggs, scrambled
1/2 c. flour
1/4 c. parmesan cheese
2 chicken breasts
2 pinches poultry seasoning
2 pinches Mrs. Dash
1. Preheat the oven to 350 degrees. Put bread in food processor and pulse to create small crumbs. You'll need three separate shallow dishes for the breading. Put the eggs in one dish, the flour and one pinch of each seasoning in a second dish, and the bread crumbs, cheese, and rest of seasonings in a third dish.
2. Heat EVOO in a medium sized skillet, just enough to cover the bottom of the pan. Coat each chicken breast in the following order: flour, egg, bread crumbs. Once coated, place in skillet and cook until each side is golden brown.
3. Place chicken on a foil-lined baking sheet and put in oven for 10-12 minutes.
Sunday, September 26, 2010
Monday, September 20, 2010
2-3 slices thick cut bacon
1/2 lb. spaghetti
1/2 yellow onion, chopped
2-3 cloves garlic
2 Tb. milk
2 eggs, beaten
1/2 c. parmesan cheese, plus extra for topping
1. Put a pot of water on to boil as bacon is placed in a cold cast iron skillet to cook. When bacon is cooked through, remove from skillet and let drain on paper towels. Keep rendered fat.
2. While bacon is cooking, chop onion and garlic. Add to bacon fat and stir until transluccent. Add pasta to boiling water.
3. Drain pasta and add to skillet, coating in rendered fat. Whisk together eggs, milk, and cheese and slowly add to skillet, stirring continuously to prevent egg from scrambling. Crumble bacon and add to pasta.
4. Top pasta with extra cheese and devour. :)
Seriously - this meal is a sign that there is a god and he wants us to be happy. It's pasta, cheese, and bacon! How could you go wrong?! This is definitely in the top ten favorite meals of all time.
Monday, September 13, 2010
"Those white truffles are better than 97% of the sex you'll have during your lifetime."
Alton, I know you're married, but I love you and want to have your nerdy food babies.
Sunday, September 12, 2010
Pan Seared Steak with Basalmic Glaze and Sweet Potato Fries
1 top sirloin steak 1 Tb. butter 1 clove garlic, smashed pinch of thyme
1/4 c. basalmic vinegar 2 Tb. brown sugar 1Tb. butter
1 large sweet potato EVOO Season salt S&P
- Preheat oven to 300F. Slice sweet potato into fry-sized sticks. Toss with EVOO, season salt, and salt and pepper in a medium size bowl. Place in a single layer on a baking sheet that has been greased with cooking spray. Bake for 20-25 minutes, tossing about halfway through.
- Preheat a cast iron skillet with a thin layer of canola oil. Thoroughly salt and pepper the steak and sear in skillet for about 2 minutes, each side. Meanwhile, add butter and garlic, basting the steak as it sears. Transfer the steak to the oven and cook for 5-7 minutes for a medium rare-medium steak. Let sit for at least 5 minutes before adding glaze.
- While steak is cooking, heat basalmic vinegar, brown sugar, and butter in a small saucepan on med-high. Whisk ingredients together and stir on occasion until it thickens. Drizzle on top of steak. Extra glaze can be used with olive oil as a dipping sauce for crusty bread.
I was honestly impressed with my own abilities tonight. The meal turned out more delicious than I expected. I actually ended up dipping the fires in some of the glaze, and the flavor combination was surprisingly good - sweet, salty, and savory all at the same time. Success!