Found a nice piece of cod at Costco, fresh and a value. Made a dish out of it with calamata olives, sliced cherry tomatoes, garlic and parsley, very quick, easy and tasty.
Ingredients
4 pieces of fresh cod,
1 t Penzey Greek Seasonings
Salt and pepper
1 Cup sliced cherry or grape tomatoes
1/2 C pitted calamata olives
1 t chopped garlic
2 T cold butter in pieces
3 T chopped parsley
1 Cup Dry white wine
Salt and pepper the cod, sprinkle on the Greek seasoning and then place cod in oven-proof casserole, layer the remaining ingredients over the fish.
Pour the wine into the casserole, bake, tightly covered at 375 for 15 - 20 minutes.
Bon Appetit!
Saturday, May 1, 2010
Friday, April 2, 2010
Country French Tuna Pasta Salad
Made a nice pasta salad today with tuna, Penne pasta and served it with cherry tomatoes on a bed of lettuce, perfect for a warm afternoon. My secret ingredient is Penzey's Country French Vinaigrette, mixed with the tuna and pasta prior to adding the mayo.
Ingredients
2 cans tuna, packed in water, drained
8 0z. Penne or pasta of your choice, cooked
1T Penzey's Spice Country French Vinaigrette
1T capers + some of the liquid
1/4 C coarse chopped celery
Lo fat mayo to coat, 1/3+ cup
Mix all of the ingredients, except mayo in a large bowl, then add the mayo to coat. Serve on a bed of lettuce, mixed greens, with cherry tomatoes on the side. I served mine also with a s;ice of warm broccoli/onion/cheese corn bread, a Trader Joe recipe.
Bon Appetit!
Sunday, February 7, 2010
Superbowl Sandwich
Wanted a quick and tasty Super Bowl dinner as we were returning from Charlevoix. Decided on soup and sandwiches.
Soup: Dill pickle from the Polish Market - the best I have had from there. very sophisticated and tasty. Potato soup with fresh dill, chopped pickles and carrots.
The sandwich was a grilled baguette, sliced lengthwise, buttered and toasted on a griddle. Next to it I heated Pastrami from Trader Joe's, topped with sliced smoked Gouda from TJ's too. When the bread was toasted I topped it with the pastrami and the melted cheese. On top of that I added a homemade tangy coleslaw and topped with more smoked Gouda. Pressed down and sliced diagonally. Served with the soup, thick potato chips and more coleslaw. Great tasting. With a nice Detroit Brewery beer - priceless.
Bon Appetit!
Friday, January 22, 2010
Carbonnade a la flamande
Hiller's ran a great sale on beef roasts, good price but the cut we bought needs braising to bring out all of the flavor and tenderness. Decided on the Belgian national dish, "Beef a la Carbonnade", beef with beer and onions; cooked slowly, the beef becomes very tender, the onions sweet and the beer, cooked and reduced down, becomes a rich, incredibly tasty and complex sauce.
Ingredients
1 3 1/2 - 4 lb. beef brisket trimmed of excess fat
3/4 t salt
1/2 t salt
2 T olive oil
2 lbs thinly sliced onions
1 Turkish bay leaf
1 12 oz. bottle of ale, not dark
1 crumbled beef bouillon cube
1 T balsamic vinegar
"Put a rack in middle of oven and pre-heat oven to 350* F.
Pat brisket and sprinkle with salt and pepper. Heat oil in a 6 to 8 quart wide heavy oven proof pot, I used my new Chantal Dutch Oven enameled cast iron, weighs a ton, but perfect for this dish), over moderately high heat until hot but not smoking. Brown meat well on all sides, about 10 minutes total. Transfer to a platter.
Add onions and bay leaf to fat remaining in pot, add more oil if necessary, and cook over moderate heat, stirring occasionally, until onions are golden, 10 to 12 minutes. Remove from heat and transfer half of onion to a bowl. Set brisket over onion in pot, then top with remaining onions. Add beer, bouillon cube, and vinegar (liquid should come about halfway up sides of meat; add water, or beef broth as I did, if necessary) and bring to a boil.
Cover pot, transfer to oven, and braise until meat is very tender, 3 to 3 1/2 hours+. Let meat cool in sauce, uncovered, for 30 minutes.
Transfer brisket to a cutting board. Skim off any fat from sauce, discard bay leaf, and season sauce with salt and pepper. Slice meat across the grain and serve with sauce
Cook's Note:
The brisket actually improves in flavor if braised 2 days a ahead. Cool the meat in the sauce, uncovered. Cover it with [parchment paper or wax paper, then the lid, and refrigerate. Removed any solidified fat before reheating. To reheat, slice the old meat across the grain and arrange in a shallow baking pan, Spoon the sauce over the meat and reheat in a 325*F oven for 45 minutes. This really is right, I have been eating off this for several days and each day it is better than before. There is an old saw about eternity defined as two people and a ham. In this case two people have been very happy for several days.
Bon Appetit!
Taken from 'The Gourmet Cookbook'. Edited by Ruth Ritchell. Houghton Mifflin. New York. 2004. pg 423"
1 3 1/2 - 4 lb. beef brisket trimmed of excess fat
3/4 t salt
1/2 t salt
2 T olive oil
2 lbs thinly sliced onions
1 Turkish bay leaf
1 12 oz. bottle of ale, not dark
1 crumbled beef bouillon cube
1 T balsamic vinegar
"Put a rack in middle of oven and pre-heat oven to 350* F.
Pat brisket and sprinkle with salt and pepper. Heat oil in a 6 to 8 quart wide heavy oven proof pot, I used my new Chantal Dutch Oven enameled cast iron, weighs a ton, but perfect for this dish), over moderately high heat until hot but not smoking. Brown meat well on all sides, about 10 minutes total. Transfer to a platter.
Add onions and bay leaf to fat remaining in pot, add more oil if necessary, and cook over moderate heat, stirring occasionally, until onions are golden, 10 to 12 minutes. Remove from heat and transfer half of onion to a bowl. Set brisket over onion in pot, then top with remaining onions. Add beer, bouillon cube, and vinegar (liquid should come about halfway up sides of meat; add water, or beef broth as I did, if necessary) and bring to a boil.
Cover pot, transfer to oven, and braise until meat is very tender, 3 to 3 1/2 hours+. Let meat cool in sauce, uncovered, for 30 minutes.
Transfer brisket to a cutting board. Skim off any fat from sauce, discard bay leaf, and season sauce with salt and pepper. Slice meat across the grain and serve with sauce
Cook's Note:
The brisket actually improves in flavor if braised 2 days a ahead. Cool the meat in the sauce, uncovered. Cover it with [parchment paper or wax paper, then the lid, and refrigerate. Removed any solidified fat before reheating. To reheat, slice the old meat across the grain and arrange in a shallow baking pan, Spoon the sauce over the meat and reheat in a 325*F oven for 45 minutes. This really is right, I have been eating off this for several days and each day it is better than before. There is an old saw about eternity defined as two people and a ham. In this case two people have been very happy for several days.
Bon Appetit!
Taken from 'The Gourmet Cookbook'. Edited by Ruth Ritchell. Houghton Mifflin. New York. 2004. pg 423"
Tuesday, December 22, 2009
Julia Child - Mastering the Art of French Cooking
I just found out I am receiving the cookbook, "Mastering the Art of French Cooking" for a Christmas gift, I was going to buy it at Costco last Saturday but now I am glad that Idid not. Just watched Julie and Julia on pay-per-view with my wife deb, we both enjoyed the movie and now I am looking forward to the newest addition to my cookbook collection.
I am going to make the Boeuf Bourguignon on Christmas Eve - sorry to spoil the surprise everyone. Actually I am going to make it this evening or tomorrow so that the flavors will be at their peak for Christmas Eve Dinner.
I'll blog later - thank you Julie and Julia!
Bon Appetit!
I am going to make the Boeuf Bourguignon on Christmas Eve - sorry to spoil the surprise everyone. Actually I am going to make it this evening or tomorrow so that the flavors will be at their peak for Christmas Eve Dinner.
I'll blog later - thank you Julie and Julia!
Bon Appetit!
Saturday, October 31, 2009
Quick and Tasty Beer Bread
I am going to serve this with my beef and ale dinner tonight. You can start with the basic recipe and add whatever you like. I have added garlic, onions, dill weed, Italian seasoning etc., whatever strikes you.
Combine 3 C of self-rising flour, 3 T of sugar and 12oz of your favorite beer, Mix and place into a buttered or non-stick sprayed loaf pan or an oven-proof bowl for a nice shape, bake at 350 for 45 minutes.
Variation - Add sauteed onions to the mix, top with grated cheese, more onions or melted butter, (1/4 C), or all of the above, some nice coarse salt would taste good too!
Combine 3 C of self-rising flour, 3 T of sugar and 12oz of your favorite beer, Mix and place into a buttered or non-stick sprayed loaf pan or an oven-proof bowl for a nice shape, bake at 350 for 45 minutes.
Variation - Add sauteed onions to the mix, top with grated cheese, more onions or melted butter, (1/4 C), or all of the above, some nice coarse salt would taste good too!
Brisket in Ale - Warm Meal on a Cold Day
Got the slow cooker out again, must be up North! Got a great deal on an English Roast at Kroger, buy one get one free, so I am using it today for our Halloween Dinner.
3-4 Lb. Beef roast
2 medium onions sliced into rings
3 Bay leaves
1 12 oz can of beer (Killian's Red I used)
2 T packed brown sugar
1/4 C chili sauce
1/4 t salt
1/4 t pepper
1-3 cloves of garlic chopped
2T cornstarch
2 T cold water
Combine onions and bay leaves, place in bottom of slow cooker
Trim beef, place on top.
Combine next six (6) ingredients in a bowl than pour over beef, set slow cooker to desired time.
For gravy, remove beef when done, discard bay leaves. Measure 2 1/2 C of liquid, fat removed and pour into a sauce pan. Combine the 2 T of water and cornstarch, add to broth and cook until thick and bubbly, add back the onions and serve over egg noodles with a nice vegetable and warm bread.
Bon Appetit!
3-4 Lb. Beef roast
2 medium onions sliced into rings
3 Bay leaves
1 12 oz can of beer (Killian's Red I used)
2 T packed brown sugar
1/4 C chili sauce
1/4 t salt
1/4 t pepper
1-3 cloves of garlic chopped
2T cornstarch
2 T cold water
Combine onions and bay leaves, place in bottom of slow cooker
Trim beef, place on top.
Combine next six (6) ingredients in a bowl than pour over beef, set slow cooker to desired time.
For gravy, remove beef when done, discard bay leaves. Measure 2 1/2 C of liquid, fat removed and pour into a sauce pan. Combine the 2 T of water and cornstarch, add to broth and cook until thick and bubbly, add back the onions and serve over egg noodles with a nice vegetable and warm bread.
Bon Appetit!
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