Serves 4-6
2 to 3 cups cooked brown rice
1 lb fish fillets
3 Tbs margarine or butter
1 tsp salt
dash to 1 tsp ground red pepper
3 Tbs flour
1 1/2 cup milk
1 green pepper, diced
1 tomato, diced
1 Tbs margarine or butter
Have ready cooked rice. Preheat oven to 350 and bake fish in a medium baking pan for 30 minutes or steam until it flakes easily.
Meanwhile make a white sauce. Melt the 3 Tbs of margarine in a saucepan, add salt, ground red pepper and flour. Stir in gradually the milk. Cook over medium heat, stirring constantly, until mixture thickens. Set aside.
Layer in a greased 1 1/2 to 2 quart casserole, first half of the cooked rice. Then flaked fish (if baked, pour over any pan juices), green pepper and tomato. Top with the rest of the rice. Pour white sauce over the the top and dot with 1 Tbs margarine. Bake for 25 - 30 minutes at 350.
Sunday, December 27, 2009
Slow Cooked Brisket
1 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp garlic powder
4 large red or yellow onions, thickly sliced
one 3-lb beef brisket
2 Tbs water
Adjust rack to center position and preheat oven to 325.
In a small bowl, combine the salt, pepper and garlic powder. Mix well and set aside.
Scatter half of the sliced onions in a Dutch oven. Pat the brisket dry with paper towels, then sprinkle the salt mixture evenly over both sides of the meat. Place the brisket, fat side up, on top of the onions and cover with the rest of the onions. Spoon in the water.
Cover the pain tightly with foil, then cover it with the lid (to capture the steam as the meat cooks). Place the pan in the center of the oven and let the brisket roast, undisturbed, for 3 hours.
Remove the pan from the oven, uncover it (careful of steam), and pierce the meat with a fork. If the fork goes in easily and the meat is tender, it's done. If it still seems tough, cover the pan again with the foil and the lid and put it back into the oven, and check it again every 15 to 20 minutes. Depending on the cut of meat, the total cooking time can take as long as 4 hours or more -- better to be overdone than underdone.
When you take the finished brisket out of the oven, uncover it and let it sit in the pan for at least 10 minutes before slicing it.
To serve, transfer brisket to a cutting board and slice it then across the grain. Spoon some of the well cooked onions and pan juices on top of each serving.
1/4 tsp freshly ground black pepper
1/4 tsp garlic powder
4 large red or yellow onions, thickly sliced
one 3-lb beef brisket
2 Tbs water
Adjust rack to center position and preheat oven to 325.
In a small bowl, combine the salt, pepper and garlic powder. Mix well and set aside.
Scatter half of the sliced onions in a Dutch oven. Pat the brisket dry with paper towels, then sprinkle the salt mixture evenly over both sides of the meat. Place the brisket, fat side up, on top of the onions and cover with the rest of the onions. Spoon in the water.
Cover the pain tightly with foil, then cover it with the lid (to capture the steam as the meat cooks). Place the pan in the center of the oven and let the brisket roast, undisturbed, for 3 hours.
Remove the pan from the oven, uncover it (careful of steam), and pierce the meat with a fork. If the fork goes in easily and the meat is tender, it's done. If it still seems tough, cover the pan again with the foil and the lid and put it back into the oven, and check it again every 15 to 20 minutes. Depending on the cut of meat, the total cooking time can take as long as 4 hours or more -- better to be overdone than underdone.
When you take the finished brisket out of the oven, uncover it and let it sit in the pan for at least 10 minutes before slicing it.
To serve, transfer brisket to a cutting board and slice it then across the grain. Spoon some of the well cooked onions and pan juices on top of each serving.
Baked Camembert Pasta
serves 4-6
1 8-ounce box of Camembert cheese
2 cloves of garlic
1 sprig of fresh rosemary
extra virgin olive oil
sea salt and freshly ground black pepper
1 pound dried rigatoni
6 cups (about 6 ounces) fresh spinach leaves
4 ounces Parmesan cheese
To prepare pasta:
Preheat oven to 350. Open the box of cheese and unwrap it. Place it back in the wooden container. (If your cheese does not come in a wooden box, place in a small oven-safe ramekin). Score a circle into the top of the skin, then lift it off and discard. Peel and finely slice the garlic. Pick the rosemary leaves off the woody stalk. Lay garlic slices on top of the cheese, sprinkle with some pepper and drizzle with a little extra virgin olive oil. Scatter over the rosemary leaves and gently pat with fingers to coat them in the oil. Grate the Parmesan, if need be.
To cook pasta:
Place box of cheese on a cookie sheet (or just put in your oven-safe ramekin) and put in oven for 25 minutes, until golden and melted. Meanwhile, bring a large pan of salted water to a boil. When your cheese has 10 minutes left to cook, add rigatoni to pan and cook according to package directions. When pasta is cooked, add spinach to pan. Drain pasta and spinach to the pan and let it wilt. Drizzle with a couple of good lugs of olive oil and add grated Parmesan. If sauce it too think, add some reserved pasta water. Season with salt and pepper. Remove cheese from oven.
To serve pasta:
Divide pasta between serving bowls. Either drizzle melted Camembert on top or pop the box of cheese on the table and let everyone help themselves.
Note: We tossed the Camembert with the pasta and did not add as much Parmesan.
1 8-ounce box of Camembert cheese
2 cloves of garlic
1 sprig of fresh rosemary
extra virgin olive oil
sea salt and freshly ground black pepper
1 pound dried rigatoni
6 cups (about 6 ounces) fresh spinach leaves
4 ounces Parmesan cheese
To prepare pasta:
Preheat oven to 350. Open the box of cheese and unwrap it. Place it back in the wooden container. (If your cheese does not come in a wooden box, place in a small oven-safe ramekin). Score a circle into the top of the skin, then lift it off and discard. Peel and finely slice the garlic. Pick the rosemary leaves off the woody stalk. Lay garlic slices on top of the cheese, sprinkle with some pepper and drizzle with a little extra virgin olive oil. Scatter over the rosemary leaves and gently pat with fingers to coat them in the oil. Grate the Parmesan, if need be.
To cook pasta:
Place box of cheese on a cookie sheet (or just put in your oven-safe ramekin) and put in oven for 25 minutes, until golden and melted. Meanwhile, bring a large pan of salted water to a boil. When your cheese has 10 minutes left to cook, add rigatoni to pan and cook according to package directions. When pasta is cooked, add spinach to pan. Drain pasta and spinach to the pan and let it wilt. Drizzle with a couple of good lugs of olive oil and add grated Parmesan. If sauce it too think, add some reserved pasta water. Season with salt and pepper. Remove cheese from oven.
To serve pasta:
Divide pasta between serving bowls. Either drizzle melted Camembert on top or pop the box of cheese on the table and let everyone help themselves.
Note: We tossed the Camembert with the pasta and did not add as much Parmesan.
Ground Beef Wellington
serves 4 -6
1 medium onion
1 carrot
1 celery stalk
1 potato
2 cloves of garlic
2 portobello mushrooms or about 1/2 lb of other mushrooms
olive oil
4 sprigs of fresh rosemary
a big handful of frozen peas
1 large egg
1 lb ground beef
sea salt and fresh ground black pepper
all-purpose flour for dusting
2 sheets puff pastry, defrosted
To prepare ground beef filling:
Preheat oven to 35o. Peel and chop the onion, carrot, celery and potato into 1/4-inch sized dice. Mince garlic. Clean and roughly chop the mushrooms so they are about the same size as other veggies. Place all vegetables in a large frying pan on medium low-heat with some olive oil. Finely chop rosemary and add to pan. Fry and stir for about 8 minutes, or until vegetables soften and color lightly. Add peas and cook for another minute. Put the vegetable mixture into a large bowl to cool completely. Crack the egg into a cup and beat it up. Add ground beef to the bowl with some salt and pepper and about half the beaten egg. With clean hands mix well.
To roll and fill pastry:
Lightly dust a clean work surface and rolling pin with flour and lay puff pastry sheets one on top of the other. Roll out to a 12 x 16 inch rectangle. Dust with flour as you go. Turn pastry so the long edge is in front and place ground beef mixture along this edge. Mold into an even, long sausage shape. Brush the edges of the pastry with remaining beaten egg. Roll up ground beef in pastry until covered completely. Squeeze the ends together. Dust a large cookie sheet with flour and put Wellington on top. Brush all over with the rest of the beaten egg. Bake in a preheated oven until golden.
To serve:
Slice into portions. Good served with greens, cabbage and/or mashed potatoes. Also could be served with gravy.
1 medium onion
1 carrot
1 celery stalk
1 potato
2 cloves of garlic
2 portobello mushrooms or about 1/2 lb of other mushrooms
olive oil
4 sprigs of fresh rosemary
a big handful of frozen peas
1 large egg
1 lb ground beef
sea salt and fresh ground black pepper
all-purpose flour for dusting
2 sheets puff pastry, defrosted
To prepare ground beef filling:
Preheat oven to 35o. Peel and chop the onion, carrot, celery and potato into 1/4-inch sized dice. Mince garlic. Clean and roughly chop the mushrooms so they are about the same size as other veggies. Place all vegetables in a large frying pan on medium low-heat with some olive oil. Finely chop rosemary and add to pan. Fry and stir for about 8 minutes, or until vegetables soften and color lightly. Add peas and cook for another minute. Put the vegetable mixture into a large bowl to cool completely. Crack the egg into a cup and beat it up. Add ground beef to the bowl with some salt and pepper and about half the beaten egg. With clean hands mix well.
To roll and fill pastry:
Lightly dust a clean work surface and rolling pin with flour and lay puff pastry sheets one on top of the other. Roll out to a 12 x 16 inch rectangle. Dust with flour as you go. Turn pastry so the long edge is in front and place ground beef mixture along this edge. Mold into an even, long sausage shape. Brush the edges of the pastry with remaining beaten egg. Roll up ground beef in pastry until covered completely. Squeeze the ends together. Dust a large cookie sheet with flour and put Wellington on top. Brush all over with the rest of the beaten egg. Bake in a preheated oven until golden.
To serve:
Slice into portions. Good served with greens, cabbage and/or mashed potatoes. Also could be served with gravy.
Challah
From Mollie Katzen's Enchanted Broccoli Forest, makes 2 loaves
2 1/2 cups wrist-temp water
1 Tbs active dry yeast
1/2 cup sugar or honey
4 Tbs canola oil or melted butter
3 eggs (1 for the crust)
1 Tbs salt
1/2 cup raisins (optional -- I never use them)
8 to 9 cups unbleached white flour (can use up to 4 cups whole wheat)
little oil for baking trays
poppy or sesame seeds (why would you use anything but poppy seeds?)
Place water in a large bowl, sprinkle in the yeast. Beat in sugar or honey, oil or butter, 2 eggs and salt with a wire whisk.
Stir in optional raisins, then add flour, a cup at at time, whisking after each addition. Graduate from whisk to wooden spoon to a floured hand as the dough thickens. Knead the dough in the bowl for a few minutes, until smooth, elastic, and no longer sticky. Cover with a clean cloth, and set the bowl in a warm place for about 1 1/2 hours, or until the dough doubles in bulk.
Punch down the risen dough and turn it out onto a floured surface. Divide it in half and knead each half for about 5 minutes, adding flour as needed if it gets a little sticky. Divide each half into thirds and roll each third into a long snake about 1 1/2 inches in diameter. Line up 2 sets of 3 snakes, each, and braid from the middle.
Lightly oil 2 baking trays or one large tray, and place finished braid on each or with plenty of space on one large. Cover with a towel and let rise another hour or until doubled in bulk again. Meanwhile, preheat the oven to 375.
Beat the remaining egg in a small bowl. Brush a generous amount over each braid and sprinkle lightly with seeds. Bake for about 40 minutes or until breads give off a hollow sound when thumped on the bottom. Remove from trays right away and cool on a rack for at least 3o minutes before eating.
2 1/2 cups wrist-temp water
1 Tbs active dry yeast
1/2 cup sugar or honey
4 Tbs canola oil or melted butter
3 eggs (1 for the crust)
1 Tbs salt
1/2 cup raisins (optional -- I never use them)
8 to 9 cups unbleached white flour (can use up to 4 cups whole wheat)
little oil for baking trays
poppy or sesame seeds (why would you use anything but poppy seeds?)
Place water in a large bowl, sprinkle in the yeast. Beat in sugar or honey, oil or butter, 2 eggs and salt with a wire whisk.
Stir in optional raisins, then add flour, a cup at at time, whisking after each addition. Graduate from whisk to wooden spoon to a floured hand as the dough thickens. Knead the dough in the bowl for a few minutes, until smooth, elastic, and no longer sticky. Cover with a clean cloth, and set the bowl in a warm place for about 1 1/2 hours, or until the dough doubles in bulk.
Punch down the risen dough and turn it out onto a floured surface. Divide it in half and knead each half for about 5 minutes, adding flour as needed if it gets a little sticky. Divide each half into thirds and roll each third into a long snake about 1 1/2 inches in diameter. Line up 2 sets of 3 snakes, each, and braid from the middle.
Lightly oil 2 baking trays or one large tray, and place finished braid on each or with plenty of space on one large. Cover with a towel and let rise another hour or until doubled in bulk again. Meanwhile, preheat the oven to 375.
Beat the remaining egg in a small bowl. Brush a generous amount over each braid and sprinkle lightly with seeds. Bake for about 40 minutes or until breads give off a hollow sound when thumped on the bottom. Remove from trays right away and cool on a rack for at least 3o minutes before eating.
Oatmeal Mincemeat Cookies
Makes 30-45 cookies, depending on size
1/2 cup or 1/4 lb of unsalted butter, softened
3/4 cup packed brown sugar
1 large egg at room temperature
1/2 cup heavy cream, at room temperature
1 tsp vanilla extract
1/2 cup rolled oats (not instant)
2 cups whole wheat flour
1 tsp baking powder
1/2 tsp salt
1 1/2 cups Mincemeat
sugar to roll dough in
On a large mixing bowl, cream the butter and brown sugar, beating for 1 minute. Beat in the egg until smooth then add the cream and vanilla and beat for another 10 seconds. Stir in the oats.
In a separate bowl, mix the flour, baking powder and salt. Stir the dry ingredients into the creamed mixture half at a time, just until blended. Fold in the mincemeat. Cover and refrigerate dough for 15 minutes. Meanwhile preheat oven to 375 and lightly butter 1 to 2 large cookie sheets.
Form the dough into balls about 1 1/2 inches in diameter (I made them about 1 inch) and roll them in sugar. Place balls about 3 inches apart on the sheet. Bake for 12 minutes (or 10 for smaller cookies). Cool on cookie sheets 1 or 2 minutes before transferring to a wire rack to cool. Keep in airtight container for a couple of days.
1/2 cup or 1/4 lb of unsalted butter, softened
3/4 cup packed brown sugar
1 large egg at room temperature
1/2 cup heavy cream, at room temperature
1 tsp vanilla extract
1/2 cup rolled oats (not instant)
2 cups whole wheat flour
1 tsp baking powder
1/2 tsp salt
1 1/2 cups Mincemeat
sugar to roll dough in
On a large mixing bowl, cream the butter and brown sugar, beating for 1 minute. Beat in the egg until smooth then add the cream and vanilla and beat for another 10 seconds. Stir in the oats.
In a separate bowl, mix the flour, baking powder and salt. Stir the dry ingredients into the creamed mixture half at a time, just until blended. Fold in the mincemeat. Cover and refrigerate dough for 15 minutes. Meanwhile preheat oven to 375 and lightly butter 1 to 2 large cookie sheets.
Form the dough into balls about 1 1/2 inches in diameter (I made them about 1 inch) and roll them in sugar. Place balls about 3 inches apart on the sheet. Bake for 12 minutes (or 10 for smaller cookies). Cool on cookie sheets 1 or 2 minutes before transferring to a wire rack to cool. Keep in airtight container for a couple of days.
Mincemeat
Makes about 1 quart
4 large apples, peeled, cored and chopped (may want to dice finely)
1 cup chopped pitted dates
1 cup raisins
1/2 cup dried currants
1/2 cup finely chopped candied pineapple or other dried fruit (dried cherries or cranberries)
1/2 cup apple cider or water
1/2 cup packed brown sugar
finely grated zest of 1 lemon
finely grated zest of 1 orange
juice of 1 lemon
1 Tbs red wine or apple cider vinegar
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground cardamom
2 Tbs bourbon
Put all ingredients except bourbon in a large, nonreactive pot, preferably with a heavy bottom. Bring to a boil over medium heat, then cover and cook at a low boil for 5 minutes, stirring occasionally. Uncover and cook about 7 minutes more, stirring occasionally, until most of the liquid has boiled off, leaving a thickish glaze. Stir in the bourbon, cook for another 30 seconds, then remove from the heat. cool slightly in the pot, then transfer to a bowl to cool. Refrigerate in a sealed jar if not using right away. Recipe says keeps for a week, but I have found it keeps much longer.
Use in Oatmeal Mincemeat cookies or as a filling in kolaches or coffeecake or on top of oatmeal or pancakes, or in a pie.
4 large apples, peeled, cored and chopped (may want to dice finely)
1 cup chopped pitted dates
1 cup raisins
1/2 cup dried currants
1/2 cup finely chopped candied pineapple or other dried fruit (dried cherries or cranberries)
1/2 cup apple cider or water
1/2 cup packed brown sugar
finely grated zest of 1 lemon
finely grated zest of 1 orange
juice of 1 lemon
1 Tbs red wine or apple cider vinegar
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground cardamom
2 Tbs bourbon
Put all ingredients except bourbon in a large, nonreactive pot, preferably with a heavy bottom. Bring to a boil over medium heat, then cover and cook at a low boil for 5 minutes, stirring occasionally. Uncover and cook about 7 minutes more, stirring occasionally, until most of the liquid has boiled off, leaving a thickish glaze. Stir in the bourbon, cook for another 30 seconds, then remove from the heat. cool slightly in the pot, then transfer to a bowl to cool. Refrigerate in a sealed jar if not using right away. Recipe says keeps for a week, but I have found it keeps much longer.
Use in Oatmeal Mincemeat cookies or as a filling in kolaches or coffeecake or on top of oatmeal or pancakes, or in a pie.
Dark Chocolate Buttercrunch
1 cup or 1/2 lb butter (do not substitute margarine)
1 1/2 c sugar
3 Tbs water
1 Tbs light corn syrup
1 cups or 1/2 lb diced pecans, toasted -- could use more
1 lb semisweet or bittersweet chocolate, finely chopped (chocolate chips work well you need 2 2/3 cups)
In a large, deep saucepan, melt the butter. Stir in the sugar, water and corn syrup and bring the mixture to a boil. Boil gently, over medium heat, until mixture reaches the hard-crack stage (300 F on an instant-read or candy thermometer), about 20 minutes. The syrup will seem to take a long time to come to the hard-crack stage, but be patient, all of a sudden it will darken, and at that point take the temperature and see if it is ready. Don't let it go too long or the syrup will burn.
While the sugar mixture is gently bubbling, spread 2/3s of the nuts (don't forget to toast them), in a fairly close, packed, even single layer, on a lightly greased baking sheet. Top with half the chocolate. When the syrup is ready, pour it quickly and evenly over the nuts and chocolate. Immediately top with the remaining chocolate, then the remaining nuts. Wait several minutes, then gently, using the back of a spatula, press down on the chocolate-nut layer to spread the chocolate around evenly.
While the candy is still slightly warm, use a spatula to loosen it from the baking sheet. When cool break into uneven chunks.
Makes plenty.
1 1/2 c sugar
3 Tbs water
1 Tbs light corn syrup
1 cups or 1/2 lb diced pecans, toasted -- could use more
1 lb semisweet or bittersweet chocolate, finely chopped (chocolate chips work well you need 2 2/3 cups)
In a large, deep saucepan, melt the butter. Stir in the sugar, water and corn syrup and bring the mixture to a boil. Boil gently, over medium heat, until mixture reaches the hard-crack stage (300 F on an instant-read or candy thermometer), about 20 minutes. The syrup will seem to take a long time to come to the hard-crack stage, but be patient, all of a sudden it will darken, and at that point take the temperature and see if it is ready. Don't let it go too long or the syrup will burn.
While the sugar mixture is gently bubbling, spread 2/3s of the nuts (don't forget to toast them), in a fairly close, packed, even single layer, on a lightly greased baking sheet. Top with half the chocolate. When the syrup is ready, pour it quickly and evenly over the nuts and chocolate. Immediately top with the remaining chocolate, then the remaining nuts. Wait several minutes, then gently, using the back of a spatula, press down on the chocolate-nut layer to spread the chocolate around evenly.
While the candy is still slightly warm, use a spatula to loosen it from the baking sheet. When cool break into uneven chunks.
Makes plenty.
Thai Catfish Cakes
1 lb catfish (or other firm white fish) fillets
1/4 c minced onion
1/4 c chopped cilantro (opt.)
1 large egg
1 Tbs fish sauce
1 Tbs Thai red curry paste (opt.) or 1 tsp minced fresh ginger
Cut fish into one-inch chunks and put in food processor. Process to a coarse paste, using pulse feature to avoid over-processing.
Combine onion, cilantro (if using), egg, fish sauce and curry paste (if using) or ginger in a bowl and stir well to mix. Add fish paste and stir well to combine. It will be a loose mixture.
Heat oil in a large skillet or griddle over medium-high heat. Form fish mixture into 2-inch patties, adding each fish cake to pan as you form it. Fry until golden brown, about 2 minutes, per die and serve immediately. These do not keep well. Makes about 16 patties.
1/4 c minced onion
1/4 c chopped cilantro (opt.)
1 large egg
1 Tbs fish sauce
1 Tbs Thai red curry paste (opt.) or 1 tsp minced fresh ginger
Cut fish into one-inch chunks and put in food processor. Process to a coarse paste, using pulse feature to avoid over-processing.
Combine onion, cilantro (if using), egg, fish sauce and curry paste (if using) or ginger in a bowl and stir well to mix. Add fish paste and stir well to combine. It will be a loose mixture.
Heat oil in a large skillet or griddle over medium-high heat. Form fish mixture into 2-inch patties, adding each fish cake to pan as you form it. Fry until golden brown, about 2 minutes, per die and serve immediately. These do not keep well. Makes about 16 patties.
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