Found this recipe online. A good dinner during October.
CDKitchen
3 Servings
2 tbsp butter
6 links fresh bratwurst
1 medium onion, sliced
2 apples, unpeeled and cut in 1/2" wedges
1 tsp brown sugar, heaping
1 tbsp flour
1/2 c. beef broth
1/2 c. unsweetened apple juice
1/2 tsp salt
1/4 tsp coarse-ground black pepper
1/8 tsp ground cloves
In a large skillet, brown bratwurst in butter on all sides; remove from pan and set aside.
Add onion to skillet, cook 5 mins, stirring occasionally. Add apples and brown sugar; cook 5 mins. Remove apples slices and set aside.
Add flour to skillet; cook and stir 2-3 mins or until smooth. Add remaining ingredients; mix well. Return sausages and apples to pan; bring to boil. Lower heat; cover and simmer 30 minutes.
Monday, October 20, 2008
Monday, October 13, 2008
Butter-Roasted Parsnips with Lemon
The parsnips they used must be really small, because I made this with 3 large parsnips and I had enough to bring to a potluck dinner.
Bon Appetit, October 2008
6 Servings
1/2 c. (1 stick) melted butter
18 medium parsnips, peeled, trimmed, cut into 5-inch lengths (very thick tops halved or quartered lengthwise)
Nonstick vegetable oil spray
1 tbsp fresh lemon juice
1 tsp finely grated lemon peel
1/8 tsp ground nutmeg
Melt butter in large pot. Remove from heat. Add parsnips; toss to coat. Sprinkle with salt and pepper.
Preheat oven to 375. Spray large rimmed baking sheet with nonstick spray. Using slotted spoon, transfer parsnips to prepared sheet; reserve pot with butter.
Roast parsnips until tender, tossing occasionally about 45 minutes. Add lemon juice, lemon peel, and nutmeg to reserved pot Add parsnips. Toss over medium heat until coated with lemon butter, about 2 minutes. Season with salt and pepper.
Arrange parsnips on platter; serve.
Bon Appetit, October 2008
6 Servings
1/2 c. (1 stick) melted butter
18 medium parsnips, peeled, trimmed, cut into 5-inch lengths (very thick tops halved or quartered lengthwise)
Nonstick vegetable oil spray
1 tbsp fresh lemon juice
1 tsp finely grated lemon peel
1/8 tsp ground nutmeg
Melt butter in large pot. Remove from heat. Add parsnips; toss to coat. Sprinkle with salt and pepper.
Preheat oven to 375. Spray large rimmed baking sheet with nonstick spray. Using slotted spoon, transfer parsnips to prepared sheet; reserve pot with butter.
Roast parsnips until tender, tossing occasionally about 45 minutes. Add lemon juice, lemon peel, and nutmeg to reserved pot Add parsnips. Toss over medium heat until coated with lemon butter, about 2 minutes. Season with salt and pepper.
Arrange parsnips on platter; serve.
Beef Short Ribs with Coriander and Cardamom
You can't get meat more tender! Melts in your mouth! Start the evening before since it needs to chill overnight.
Bon Appetit, November 2008
4 Servings
8 5-to 6-oz 3-to 4-inch-long beef short ribs (about 2 3/4 lbs total)
Coarse kosher salt
1/4 c. canola oil
2 large carrots, peeled, chopped
1 large onion, chopped
1 large leek (white and pale green parts only), chopped
8 garlic cloves, chopped
2 tbsp all purpose flour
1 tbsp ground coriander
1 tbsp ground cardamom
1 750-ml bottle dry red wine
Preheat oven to 300. Sprinkle ribs with salt and pepper. Heat oil in heavy large ovenproof pot over high heat. Add ribs to pot and brown on all sides except bone, 8 to 10 minutes per batch. Transfer to plate. Add carrots, onion, and leek to pot. Cook until browned, stirring often, about 10 minutes. Add garlic; saute 2 minutes. Add flour, coriander, and cardamom to pot; stir 1 minute. Stir in wine; bring to boil. Return ribs to pot in single layer, meat side down. Cover.
Transfer pot to oven; braise ribs until tender, about 1 1/2 hours. Uncover; cool. Chill uncovered until cold. Cover; chill overnight.
Preheat oven to 400. Spoon fat from sauce. Transfer ribs to 13x9x2-inch baking dish. Bring sauce to boil. Strain into medium bowl, pressing on solids; pour over ribs. Roast until heated through, about 20 minutes.
Bon Appetit, November 2008
4 Servings
8 5-to 6-oz 3-to 4-inch-long beef short ribs (about 2 3/4 lbs total)
Coarse kosher salt
1/4 c. canola oil
2 large carrots, peeled, chopped
1 large onion, chopped
1 large leek (white and pale green parts only), chopped
8 garlic cloves, chopped
2 tbsp all purpose flour
1 tbsp ground coriander
1 tbsp ground cardamom
1 750-ml bottle dry red wine
Preheat oven to 300. Sprinkle ribs with salt and pepper. Heat oil in heavy large ovenproof pot over high heat. Add ribs to pot and brown on all sides except bone, 8 to 10 minutes per batch. Transfer to plate. Add carrots, onion, and leek to pot. Cook until browned, stirring often, about 10 minutes. Add garlic; saute 2 minutes. Add flour, coriander, and cardamom to pot; stir 1 minute. Stir in wine; bring to boil. Return ribs to pot in single layer, meat side down. Cover.
Transfer pot to oven; braise ribs until tender, about 1 1/2 hours. Uncover; cool. Chill uncovered until cold. Cover; chill overnight.
Preheat oven to 400. Spoon fat from sauce. Transfer ribs to 13x9x2-inch baking dish. Bring sauce to boil. Strain into medium bowl, pressing on solids; pour over ribs. Roast until heated through, about 20 minutes.
Chocolate Pudding with Espresso Whipped Cream
The pudding turned out alright, but I think if you use good quality chocolate and whole milk instead of 1% like I did, it would be much creamier. The espresso whipping cream on the other hand was delicious! I think I'll make that part again and again.
Bon Appetit, November 2008
Prep: 20 Minutes
Total: 2 Hours 20 Minutes (includes chilling time)
6 Servings
1/4 c. plus 2 tbsp sugar
2 tbsp cornstarch
1 tbsp plus 1 tsp instant espresso powder
2 c. whole milk
1 c. bittersweet or semisweet chocolate chips
1 tbsp unsalted butter
1 1/2 tsp vanilla extract
1/2 c. chilled heavy whipping cream
Whisk 1/4 c. sugar, cornstarch, and 1 tbsp instant espresso powder in heavy medium saucepan to blend. Gradually whisk in milk. Whisk over medium heat until mixture boils and thickens, 3 to 4 minutes.
Remove from heat. Whisk in chocolate chips, butter, and vanilla extract until smooth. Divide mixture among 6 small ramekins or glasses. Cover and chill pudding until cold, about 2 hours.
Using electric mixer, beat cream, remaining 2 tbsp sugar, and 1 tsp espresso powder in medium bowl until peaks form. Top each chocolate pudding with dollop of espresso cream.
Bon Appetit, November 2008
Prep: 20 Minutes
Total: 2 Hours 20 Minutes (includes chilling time)
6 Servings
1/4 c. plus 2 tbsp sugar
2 tbsp cornstarch
1 tbsp plus 1 tsp instant espresso powder
2 c. whole milk
1 c. bittersweet or semisweet chocolate chips
1 tbsp unsalted butter
1 1/2 tsp vanilla extract
1/2 c. chilled heavy whipping cream
Whisk 1/4 c. sugar, cornstarch, and 1 tbsp instant espresso powder in heavy medium saucepan to blend. Gradually whisk in milk. Whisk over medium heat until mixture boils and thickens, 3 to 4 minutes.
Remove from heat. Whisk in chocolate chips, butter, and vanilla extract until smooth. Divide mixture among 6 small ramekins or glasses. Cover and chill pudding until cold, about 2 hours.
Using electric mixer, beat cream, remaining 2 tbsp sugar, and 1 tsp espresso powder in medium bowl until peaks form. Top each chocolate pudding with dollop of espresso cream.
Saturday, October 11, 2008
5-Minute Slaw
Celery seeds add nice flavor to this tangy oil-free slaw. I used balsamic vinegar instead of red wine and it worked. Travis even said that he liked it and he doesn't usually eat coleslaw. Serve with Golden Pan-Fried Fish.
Bon Appetit, November 2008
4 to 6 Servings
1/4 c. red wine vinegar
2 tbsp sugar
2 tsp coarse kosher salt
1/4 tsp celery seeds
3 green onions, thinly sliced
2 8-oz packages coleslaw mix
Whisk first 4 ingredients in large bowl. Mix in green onions. Add coleslaw mix; toss.
Bon Appetit, November 2008
4 to 6 Servings
1/4 c. red wine vinegar
2 tbsp sugar
2 tsp coarse kosher salt
1/4 tsp celery seeds
3 green onions, thinly sliced
2 8-oz packages coleslaw mix
Whisk first 4 ingredients in large bowl. Mix in green onions. Add coleslaw mix; toss.
Roasted "Chips"
Roast the wedges with points facing up to brown all sides. Goes well with Golden Pan-Friend Fish.
Bon Appetit, November 2008
4-6 Servings
2 lbs large unpeeled Yukon Gold potatoes, each cut into 6 to 8 wedges
2 tbsp extra-virgin olive oil
2 tsp fleur de sel
Place rack in center of oven. Preheat to 450 degrees.
Toss all ingredients in medium bowl to coat. Arrange potatoes, points facing up, on rimmed baking sheet. Roast 20 mins. then reduce oven temperature to 400 degrees. Continue to roast until potato wedges are tender and golden, about 30 mins longer.
Bon Appetit, November 2008
4-6 Servings
2 lbs large unpeeled Yukon Gold potatoes, each cut into 6 to 8 wedges
2 tbsp extra-virgin olive oil
2 tsp fleur de sel
Place rack in center of oven. Preheat to 450 degrees.
Toss all ingredients in medium bowl to coat. Arrange potatoes, points facing up, on rimmed baking sheet. Roast 20 mins. then reduce oven temperature to 400 degrees. Continue to roast until potato wedges are tender and golden, about 30 mins longer.
Golden Pan-Fried Fish
This was really good and not too hard (the whole meal took an hour to make). I used tilapia instead of halibut when I found out how expensive it was. In the magazine, they recommend a dinner of fish with tartar sauce, roasted "chips" and 5-minute slaw. I will include the tartar sauce recipe in this blog and do the other two separately. I also served applesauce with the meal which added a nice fruitiness.
Bon Appetit, November 2008
4 Servings Plus Leftovers (a lot of leftovers)
2 lbs. 1 1/2-inch thick halibut fillets
1 3 1/2 oz package panko (japanese breadcrumbs; 1 1/2 c.)
1 tbsp. finely chopped fresh Italian parsley
2 tsp coarse kosher salt
2 tsp finely grated lemon peel
1/2 tsp cayenne pepper
3 large egg whites
1/4 c. dark ale or non-alcoholic beer (such as O'Doul's)
3 tbsp (or more) extra-virgin olive oil
Cut fish into 4x1 1/4 inch rectangular sticks. Sprinkle with salt and pepper. Combine next 5 ingredients in large bowl.
Whisk egg whites and ale in medium bowl. Add fish to ale mixture and turn to coat; shake off excess, then turn fish in panko mixture to coat all sides. Place on plate.
Heat 3 tbsp oil in large nonstick skillet over medium-high heat. Add half of fish sticks. Cook until golden and just opaque in center, about 2 mins per side. Repeat with remaining fish sticks, adding more oil to skillet as necessary. Transfer fish to paper towels; sprinkle with salt and pepper. Serve immediately with tartar sauce.
Quick Tartar Sauce
Makes 1 1/2 c.
1 c. mayonnaise
6 tbsp sweet pickle relish or finely chopped bread-and-butter pickles
2 tbsp fresh lemon juice
Mix all ingredients in small bowl. Cover; chill
Bon Appetit, November 2008
4 Servings Plus Leftovers (a lot of leftovers)
2 lbs. 1 1/2-inch thick halibut fillets
1 3 1/2 oz package panko (japanese breadcrumbs; 1 1/2 c.)
1 tbsp. finely chopped fresh Italian parsley
2 tsp coarse kosher salt
2 tsp finely grated lemon peel
1/2 tsp cayenne pepper
3 large egg whites
1/4 c. dark ale or non-alcoholic beer (such as O'Doul's)
3 tbsp (or more) extra-virgin olive oil
Cut fish into 4x1 1/4 inch rectangular sticks. Sprinkle with salt and pepper. Combine next 5 ingredients in large bowl.
Whisk egg whites and ale in medium bowl. Add fish to ale mixture and turn to coat; shake off excess, then turn fish in panko mixture to coat all sides. Place on plate.
Heat 3 tbsp oil in large nonstick skillet over medium-high heat. Add half of fish sticks. Cook until golden and just opaque in center, about 2 mins per side. Repeat with remaining fish sticks, adding more oil to skillet as necessary. Transfer fish to paper towels; sprinkle with salt and pepper. Serve immediately with tartar sauce.
Quick Tartar Sauce
Makes 1 1/2 c.
1 c. mayonnaise
6 tbsp sweet pickle relish or finely chopped bread-and-butter pickles
2 tbsp fresh lemon juice
Mix all ingredients in small bowl. Cover; chill
Sunday, October 5, 2008
Cheesy Baked Penne with Cauliflower and Creme Fraiche
This is a nice twist to your usual macaroni and cheese recipe. I made some changes...I used regular tomatoes, sour cream instead of creme fraiche, breadcrumbs from the cupboard, and a mixture of swiss cheese and cheddar cheese instead of Comte. I actually couldn't find Comte and when I tried to pick up a package of Gruyere, Travis saw the price and vetoed it. Everything else in the recipe was followed. It does take awhile, so save it for a Saturday or Sunday dinner. If you're not feeding a crowd, you will have leftovers!
Bon Appetit, October 2008
8 Servings
1- 1 1/2- to 1 3/4- pound head of cauliflower, cored, cut into 1-inch florets
2 large heirloom tomatoes
5 tablespoons butter, divided
1/2 c. thinly sliced green onions
Coarse kosher salt
2 tbsp all purpose flour
1 c. heavy whipping cream
3 c. coarsely grated Comte cheese (or half Gruyere and half Fontina; about 9 oz) divided
3/4 c. finely grated Parmesan cheese, divided
1 c. creme fraiche
1 tbsp whole grain Dijon mustard
10 oz penne (3 1/2 cups)
1 c. fresh breadcrumbs (from crustless French bread ground in processor)
Cook cauliflower in large pot of boiling salted water until crisp-tender, about 5 minutes. Using large sieve, transfer cauliflower to bowl. Add tomatoes to pot; cook 1 minute. Remove from water; peel and dice tomatoes. Reserve pot of water.
Melt 2 tablespoons butter in large skillet over medium-high heat. Add cauliflower; saute until beginning to brown, about 5 minutes. Add tomatoes and green onions. Cook 1 minute to blend flavors. Remove from heat. Season with coarse salt and pepper.
Melt 2 tbsp. butter in large saucepan over medium-low heat. Add flour and stir 2 mins. Gradually whisk in cream. Cook until sauce thickens, whisking occasionally, about 4 mins. Add 2 c. Comte cheese; whisk until melted and sauce is smooth. Whisk in 1/2 c. Parmesan, then creme fraiche and mustard. Season with salt and pepper. Remove from heat.
Return reserved pot of water to boil. Add pasta and cook until tender but still firm to bite, stirring occasionally. Drain; return pasta to same pot. Stir in cauliflower mixture and sauce.
Butter 13x9x2-inch glass baking dish. Spoon in half of pasta mixture; sprinkle with 1/2 c. Comte cheese. Top with remaining pasta mixture and 1/2 c. Comte cheese. Melt remaining 1 tbsp butter in small skillet. Add breadcrumbs and toss to coat. Remove from heat; mix in 1/4 c. Parmesan. Sprinkle crumbs over pasta. Do Ahead. Can be made 2 hours ahead. Let stand at room temperature.
Preheat oven to 350 degrees. Bake pasta uncovered until heated through and bubbling, about 35 mins.
Bon Appetit, October 2008
8 Servings
1- 1 1/2- to 1 3/4- pound head of cauliflower, cored, cut into 1-inch florets
2 large heirloom tomatoes
5 tablespoons butter, divided
1/2 c. thinly sliced green onions
Coarse kosher salt
2 tbsp all purpose flour
1 c. heavy whipping cream
3 c. coarsely grated Comte cheese (or half Gruyere and half Fontina; about 9 oz) divided
3/4 c. finely grated Parmesan cheese, divided
1 c. creme fraiche
1 tbsp whole grain Dijon mustard
10 oz penne (3 1/2 cups)
1 c. fresh breadcrumbs (from crustless French bread ground in processor)
Cook cauliflower in large pot of boiling salted water until crisp-tender, about 5 minutes. Using large sieve, transfer cauliflower to bowl. Add tomatoes to pot; cook 1 minute. Remove from water; peel and dice tomatoes. Reserve pot of water.
Melt 2 tablespoons butter in large skillet over medium-high heat. Add cauliflower; saute until beginning to brown, about 5 minutes. Add tomatoes and green onions. Cook 1 minute to blend flavors. Remove from heat. Season with coarse salt and pepper.
Melt 2 tbsp. butter in large saucepan over medium-low heat. Add flour and stir 2 mins. Gradually whisk in cream. Cook until sauce thickens, whisking occasionally, about 4 mins. Add 2 c. Comte cheese; whisk until melted and sauce is smooth. Whisk in 1/2 c. Parmesan, then creme fraiche and mustard. Season with salt and pepper. Remove from heat.
Return reserved pot of water to boil. Add pasta and cook until tender but still firm to bite, stirring occasionally. Drain; return pasta to same pot. Stir in cauliflower mixture and sauce.
Butter 13x9x2-inch glass baking dish. Spoon in half of pasta mixture; sprinkle with 1/2 c. Comte cheese. Top with remaining pasta mixture and 1/2 c. Comte cheese. Melt remaining 1 tbsp butter in small skillet. Add breadcrumbs and toss to coat. Remove from heat; mix in 1/4 c. Parmesan. Sprinkle crumbs over pasta. Do Ahead. Can be made 2 hours ahead. Let stand at room temperature.
Preheat oven to 350 degrees. Bake pasta uncovered until heated through and bubbling, about 35 mins.
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