Wednesday, October 22, 2014
Sundays in the chilly autumn make me want to cook something low and slow. Something mouthwatering that will make my whole house smell delicious and dinner will be an eagerly awaited event. Something like a Sunday roast
Pot Roast a la Giada is a staple but I was in the mood for something richer and more fragrant. Not as fatty as short ribs but with a deep, wine based gravy.
Chuck roasts are wonderful for slow cooking and you really can't go wrong since it will just shred and make a wonderful stew-like dish. The trick here, though, is reducing the gravy once the meat is cooked. Taste the sauce when it first comes out and again after you've reduced it and you'll marvel at the difference. And then you're going to be really, really hungry. I think I could live on this dish all winter long. Enjoy!
1 Chuck Roast, approx. 3-4 lbs.
2 Large onions, peeled and quartered
3 Large Carrots, peeled and quartered
3 Stalks celery, quartered
8 Cloves garlic, peeled
4 Cups veal stock *
1 1/2 Cups red wine
Handful of fresh thyme sprigs
2 Tablespoons all purpose flour
1 Tablespoon unsalted butter
1/2 Teaspoon salt
1/4 Teaspoon pepper or to taste
6 qt. oven from Lodge. Add the onions, carrots, celery and garlic. Pour in the veal stock and wine. If you find you need more liquid, add beef stock. Season with salt and pepper and add in the thyme sprigs.
Cover (if you're using a roasting pan without a lid, cover tightly with aluminum foil) and place in a 350 degree oven. Cook for 5 hours.
Remove the meat from the pan and strain out the vegetables and herbs. Pour the liquid into a pot (or keep in the Dutch oven, if using), place on the stove top on medium heat and reduce until it's about halved in volume and almost syrupy. Thicken with a flour and water mixture and finish with the pat of butter.
The meat will be tender enough to shred. If you prefer, once it cools, wrap it tightly in aluminum foil and refrigerate overnight. Slice it the next day and reheat in the gravy. I served mine over buttery polenta. Makes approximately 8 servings.
* If you're having trouble finding veal stock, try your local butcher shop as they may have it. Or you can make your own following this recipe. Worst case scenario, use beef stock instead. Not quite the same flavor but still very good.
Tuesday, October 21, 2014
My good friend Renee and I are bonded over our mutual love of food, cocktails, photography and doggies. Not necessarily in that order, of course. She's also the creator of the Magnolia Days blog where she shows off her talents. But today she's on vacation, eating and drinking her way through Germany, and she asked me to keep her readers entertained with a good recipe. My pleasure, Renee! And I expect you to bring me back a strudel.
Monday, October 20, 2014
I'm a big fan of our city's green markets so it was a huge honor to be invited to do a cooking demo at one of them this past Saturday. I spent the week before going over everything with the market director and wandering around the various stalls, with their dizzying array of options, trying to decide what to make. For all the possibilities, though, my eyes kept coming back to the glorious display of apples.
Wednesday, October 15, 2014
Monday, October 13, 2014
I don't understand how it's nearly the middle of October already. And I certainly don't understand why this is my first pumpkin bread of the season. I normally like to greet the first nip in the air with the aroma of fresh baked pumpkin bread. Oh, well, still not to late.
Thursday, October 9, 2014
Wednesday, October 8, 2014
Monday, October 6, 2014
Hey, was that a nip I just felt in the air? Is that quiet from the fact that the constant hum of the air conditioner has been turned off and the windows opened? This weekend was the first time this season that I wore a jacket and enjoyed warming up under my down comforter. I love summer and I tell myself I will hold onto it as long as possible but every year, the first chilly day, a leaf falling at my feet and a display of pumpkins sends me into a daze of autumn happiness. I love autumn!
Thursday, October 2, 2014
Wednesday, October 1, 2014
I was just looking back at last month's review and saw that I promised there wouldn't be an onslaught of pumpkin recipes here until October. I said I'd stick to apples and pears and figs but, OK, so one slipped in. I just had an overwhelming urge to see if pumpkin and soda bread go well together and do they ever!
Monday, September 29, 2014
Can you even hear Salisbury steak mentioned without thinking of childhood? For me it represents the quintessential frozen dinner, that special treat that my mother rarely allowed. But when she did finally give in and I had a choice, it was usually this one that I'd pick.
Friday, September 26, 2014
Wednesday, September 24, 2014
This is a Sponsored post written by me on behalf of Manwich for SocialSpark. All opinions are 100% mine.
Today I thought I'd share my weekly meal plan with you:
Monday - Leftovers (we love 'em!)
Tuesday - Possible small amount of remaining leftovers supplemented by veggies and beans.
Wednesday - Eggs
Thursday - Desperate pantry scrounge
Friday - Help!
Monday, September 22, 2014
Those of you familiar with labneh are now racing to the bottom of this article to find where you can get your hands on it. For the uninitiated, I shall explain. Lebnah is a Middle Eastern yogurt cheese. Basically, think Greek style yogurt but even more strained. Thick, almost a cream cheese consistency, rich and tart and heavenly tasting. It's usually drizzled with olive oil, seasoned with za'atar (more on this wonderful spice soon) and served as a dip with pita bread. It was many years since I'd had it but I never forgot.
Thursday, September 18, 2014
Wednesday, September 17, 2014
I was trying to hold off on the pumpkin recipes until October, I really was! But I was walking past my favorite gourmet food and produce store and there they were. Not all markets have them yet but this place did. A big display of pumpkins and squash and those little gourds that I love so much. Oh, all right, I give in. I really do love pumpkin.
This bread is not really sweet although it's great with some honey drizzled on it. I ate it with butter and a bowl of soup. And it's going into the make again this season pile because it's that good. Enjoy!
4 Cups all purpose flour
2 Tablespoons sugar
1 Tablespoon baking powder
1 Teaspoon baking soda
1 1/2 Teaspoons salt
1 Stick unsalted butter, chilled and cut into 1" pieces
1 Cup buttermilk
2/3 Cup unsweetened pumpkin puree
1/4 Cup pumpkin or sunflower seeds
In a separate bowl, combine the egg, buttermilk and pumpkin puree. Fold the wet mixture into the dry until a dough ball forms and turn it out onto a floured surface. Kneed it lightly into a large loaf shape. You can place it on a baking sheet lined with parchment paper or bake it in a 9" pie dish, which is what I did. Press the seeds into the top of the dough so that they stick. Bake in a pre-heated 375 degree oven for 40 - 45 minutes or until a toothpick comes out clean. Makes approximately a dozen slices.
Monday, September 15, 2014
Hi, my name is Anita and I'm a recovering lazy meatloaf maker. Maybe you can relate, maybe not, but this is my story. I grew up eating and liking meatloaf. My mother made it and taught me to make it. We were a meatloaf eating family. When I grew up and began my own life, I continued to make meatloaf but that life got a little busy. Shortcuts began to creep in.
And suddenly, people didn't like the meatloaf and didn't want to eat it. Fine. I'll eat it. I think it tastes good. Except, I didn't really and started making it less often. And then not at all. But take me to any diner or casual restaurant that offered it and you could bet I'd be ordering the meatloaf. Why, I'd wonder, can't I cook it this good at home? I can cook almost anything. And the truth set in. I am a lazy meatloaf maker. Don't be like me. Don't do as I've done. Do as I will now do. Any meatloaf that's born in my kitchen from now on will have been made properly, in the non-lazy method. And it will be good. Enjoy!
1 lb. Ground beef *
2 Tablespoons olive oil
1 Onion, peeled and diced
4 Cloves garlic, peeled and minced
1/4 Cup seasoned breadcrumbs
1/3 Cup milk
1 Tablespoon chopped chives
1 Tablespoon chopped parsley
1 Teaspoon fresh thyme leaves
Salt & pepper to taste (I used a 1/2 teaspoon of salt and 1/4 teaspoon of pepper)
* Because the beef is the dominant flavor, it's important to buy high quality ground beef. You can choose to use a mixture of beef, veal and pork but I advise against buying the supermarket "meatloaf mix" unless you know the quality.
In a large bowl, add the ground beef, egg, milk, breadcrumbs, herbs, seasoning and the onion and garlic mixture. Gently fold the mixture together with your hands and do not overwork it. Place on a baking sheet lined with parchment paper and mold into a loaf shape. Bake in a pre-heated 350 degree oven for 45-55 minutes or until the top is a light golden brown. Makes approximately 8 slices or 4 servings.
I served the meatloaf with the same, simple gravy as in my Swedish Meatballs.
Thursday, September 11, 2014
Wednesday, September 10, 2014
I think you all know that I'm a big fan of OXO kitchen products and use them daily. I've had the pleasure of getting to know some members of the OXO team and gotten the opportunity to test many of their products. So far my only complaint is that I don't have a large enough kitchen to have all their tools because I certainly want them. And so it was my pleasure to lend them a hand in baking to raise money for a great cause.
Good Cookies project to raise funds for research. They will donate a portion of the proceeds from the sale of specially marked tools so please visit the site and see the complete list.
And what are you going to do with those tools? You're going to bake amazing cookies. I don't know what you consider amazing but my definition pretty much always includes peanut butter and chocolate. And more peanut butter. Lots more. Enjoy!
Peanut Butter Dough:
3/4 Cup sugar
1 Teaspoon vanilla
1 Cup peanut butter
1/4 Teaspoon salt
1/4 Teaspoon baking soda
2 Tablespoon all purpose flour
2 Tablespoons milk
1/2 Cup white sugar
1/2 Cup brown sugar
1 Teaspoon vanilla
10 Tablespoons unsalted butter, at room temperature
1 Cup all purpose flour
1/2 Cup unsweetened cocoa powder
1/2 Teaspoon salt
1/2 Teaspoon baking soda
1 Tablespoon milk
1/2 Cup confectioner's sugar
2 Tablespoons milk
1/2 Cup peanut butter
Pinch of salt
To make the chocolate dough, cream the egg, sugar, butter, vanilla and milk. In a separate bowl, sift together the flour, cocoa powder, salt and baking soda. Fold into the butter mixture until well combined.
Using a scoop (1 oz. - 1 1/4 oz.) grab about a third scoop full of the peanut butter dough and the rest of chocolate dough. Don't worry if it's not exact. Drop the scoops onto a baking sheet lined with parchment paper and keep them spaced a few inches apart to allow for spread. Sprinkle a touch of sea salt on top of each scoop, if desired.
While the cookies are cooling, make the filling by whisking together the confectioner's sugar and milk. Mix in the salt and peanut butter until smooth. When the cookies have cooled, spread about a heaping teaspoon of filling on half of them and top with the other half. This recipe should yield approximately 2 dozen cookies which will make a dozen sandwich cookies.
Note that OXO provided me with the tools to make these cookies but I was not otherwise compensated. Thank you for supporting the products I love and use in my kitchen.
Monday, September 8, 2014
My pear obsession is getting out of control. First there was Spiced Pear Hand Pies then came Pear Cosmos and now we have pear bread. Actually, what we had was a couple of leftover pears and I couldn't resist putting them to good use.
GirliChef did just that recently and the result was absolutely gorgeous.
In the end I decided to split the difference. I sliced the pears raw and inserted them into the batter such that every slice of the bread would have a slice of the pear. A little easy, a little fancy and a whole lot of delicious. Enjoy!
1 Cup sugar
1 Stick unsalted butter, at room temperature
1 Teaspoon vanilla
1 Container (approx. 7 oz.) Greek style yogurt (full fat)
2 Cups all purpose flour
1 1/2 Teaspoons baking powder
1/2 Teaspoon baking soda
1 Teaspoon salt
1/2 Teaspoon cinnamon
1/4 Teaspoon ground ginger
1/8 Teaspoon nutmeg
2 Firm pears, peeled and cored
Using either a stand or hand mixer, add the eggs and sugar to a large bowl and beat together until fully combined. Beat in the butter, vanilla and yogurt.
In a separate bowl, sift together the flour, salt, baking powder, baking soda, cinnamon, ginger and nutmeg. Slowly stir the dry ingredients into the wet until all the flour is incorporated. Butter and flour a loaf pan (add parchment paper for easy removal) and pour in the batter.
Slice each pear into 4 or 5 vertical slices and insert the slices evenly into the batter in the pan. The pears will stand because the batter is thick. The goal is to have a pear slice in each loaf slice. Bake in a pre-heated 350 degree oven for 45 - 50 minutes or until a toothpick comes out clean. Dust with powdered sugar before serving. Makes approximately 10 servings.
Thursday, September 4, 2014
Wednesday, September 3, 2014
I was out shopping recently, minding my own business, not really looking for anything in particular, when I saw a big 4 1/2" copper pear shaped cookie cutter. I had to have it. It's possible I may have had a need for an apple shaped one, too. And now I had to do something with it.
Monday, September 1, 2014
Happy Labor Day! It's a long weekend for most of us and the unofficial end of summer. Here in New York, kids go back to school tomorrow, weekend beach house shares are over and we're starting to think about fall. We've actually been having a little mini heat wave for the last few days but I know it won't be long now before I start pulling out the jackets and sweaters. I may have...um...already bought a new pair of Aldo boots because...Aldo! And boots! OK, I'm guilty, I love fall.
Friday, August 29, 2014
Wednesday, August 27, 2014
What do you do when you like thick, crunchy, crumbly cookies but someone you care about likes soft, thin, chewy ones? Well, OK, I guess you could make both. But I think this time we'll just make him what he wants. Of course, that's not necessarily easy since what he wants is basically a homemade Entenmann's chocolate chip cookie.
Monday, August 25, 2014
Name a cheese and I'm likely to tell you that it's one of my favorites. In fact, except for a couple of the extra stinky ones, I've rarely met a cheese I didn't love. Nevertheless, there are a few that make more frequent appearances around here than others and goat cheese is definitely one. I love the slight tang it has and it's such a great addition to the many salads I make.
Thursday, August 21, 2014
Wednesday, August 20, 2014
Today you can read my article on Hoosier Homemade where I discuss the very serious problem of crumb theft. Yes, the rampant crime spree that occurs in my kitchen whenever I've baked a crumb topped dessert has left me desperate to find a solution. And since it does seem to be all about the filling and the crumb topping, I've solved the problem by eliminating the pie crust altogether and just handing everybody their own personal crumb filled dessert jars.
Head on over to Hoosier Homemade to see the recipe!
Monday, August 18, 2014
When I have a great meal in a restaurant, I usually try to recreate it at home. I don't usually wait four years to share it with you, though. Then again, we waited practically a lifetime in between visits to this amazing place so I'll have to chalk both things up to 'life got in the way' and not try too hard to figure it out. The restaurant in question was the Union Square Cafe, practically a New York institution and a temple to farmer's market freshness. The vibe is casual, though expensive, and the food is fresh, simple and perfect. Exactly like this dish.
Thursday, August 14, 2014
Wednesday, August 13, 2014
What's for dinner? You know that dreaded question, right? Day after day after day. So I'm here today with another option. I can whip up a batch of meatballs very quickly so it's a frequent go-to meal whenever I have any ground meat. But that just means it can get a little boring. A fun sauce, though, makes all the difference.
Monday, August 11, 2014
We've been going a little tomato crazy around here this summer. I realize that sounds normal to most of you but...um...I used to hate tomatoes. Yes. Hate. And I know you're thinking that I probably still ate things like ketchup and tomato pasta sauce but you'd be wrong. Hate is hate. Happily, tastes can change.
Thursday, August 7, 2014
Wednesday, August 6, 2014
I hope you all have been enjoying summer because I certainly have. It's been a remarkably mild July by New York standards with very few days over 90 degrees. Typically, July is the hotter and stickier of the summer months so we seem to have gotten through it with very little reason to complain. August is when the city really slows down, temperatures are lovely and people schedule vacations and beach time. I'm planning to savor every moment of it. Speaking of savoring, July was a delicious month in the Hungry Couple household with several ridiculously good new recipes. So, before we get back to the business of delighting in the weather, let's take a look back at the good eats and drinks of July. Enjoy!
Sunday, August 3, 2014
Happy Grab Some Nuts Day! No, I'm no kidding and I'm not nuts. Well...um...not completely. Anyway, yes this is an actual holiday, people. Nuts are good and healthy and delicious and we're celebrating them. By now you should know that my fellow food bloggers and I can't resist these wacky holidays and had to come up with nutty recipes to honor the occasion.
Thursday, July 31, 2014
Wednesday, July 30, 2014
I've had a life-long love affair with cheesecake but, until very recently, I didn't know there was a National Cheesecake Day. Even better is that it falls just 3 short days after my birthday. It's like they know me! I knew I'd be celebrating today with a huge group of my fellow bloggers but I went ahead and made the cake over the weekend so that it could be my birthday treat.