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Braised Oxtail and Gruyère Sandwiches February 28, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

Doesn’t the name of this recipe just sound amazing? Yes it is time consuming but the end results are SO WORTH IT. Make sure to get really good bread because you don’t want to waste this deliciousness on bad bread. Also, serve with some soup to cut the richness.

Ingredients:

For the Oxtail:

  • 1 tablespoon canola or vegetable oil
  • 2 pounds oxtails
  • 1 large onion, roughly chopped
  • 1 large carrot, roughly chopped
  • 2 stalks celery, roughly chopped
  • 1 tablespoon tomato paste
  • 1 1/2 cups dry red wine
  • 3 cups homemade or store-bought low sodium chicken stock
  • 2 bay leaves
  • 2 tablespoons finely minced fresh parsley leaves
  • Kosher salt and freshly ground black pepper

For the Sandwiches:

  • 6 small loaves of ciabatta or hearty sandwich rolls
  • 12 ounces Gruyère cheese, thinly sliced

photo 2

 

 

Directions:

For the Oxtail: Adjust oven rack to center position and preheat oven to 250°F. Heat oil in a large Dutch oven over high heat until shimmering. Add as many oxtail pieces as will fit in a single layer. Cook until well browned, about 6 minutes. Flip pieces and cook until second side is browned, about 4 minutes longer. Transfer to a large plate and repeat with remaining oxtails until all oxtails are browned.

 

Without removing any oil or rendered fat, add onion, carrot, and celery to now-empty pot and cook, stirring and scraping up browned bits from the bottom, until vegetables are well-browned, about 10 minutes total. Stir in tomato paste until vegetables are coated. Add wine and cook, scraping up browned bits. Simmer until reduced by half, about 5 minutes. Add chicken stock and bay leaves. Return oxtails to pot, bring to a simmer, cover with the lid slightly ajar, and transfer to the oven. Cook until oxtail meat comes easily off the bone, about 4 hours.

 

Using tongs, transfer oxtails to a large bowl. Set aside until cool enough to handle. Meanwhile, strain stock through a fine mesh strainer into a medium saucepan. Discard solids. Place saucepan over medium heat and simmer stock until reduced to about 3/4 cup, about 15 minutes. Meanwhile, remove oxtail meat from bones and shred with fingers or two forks. Return meat to stock as it simmers. Finished stock/oxtail mixture should be very thick and sticky. Stir in parsley. Season to taste with salt and pepper and set aside. Oxtail mixture can be made up to 4 days in advance.

 

To Make the Sandwiches: Preheat broiler to high. Slice bread in half horizontally and place cut-side-up on a rimmed baking sheet. Broil until lightly toasted, about 2 minutes. Remove from broiler. Divide oxtail mixture evenly between bottom halves of bread. Top oxtail with  slices of cheese. Remove top halves of bread from tray. Broil bottom halves until cheese is melted, about 4 minutes. Close sandwiches and serve.
photo 3
 

Crock-Pot Tomato Parmesan Soup February 26, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

I love a slow cooked soup. I love tomato soup when making sandwiches so I decided to do an adaption for this recipe. By adding in Parmesan rinds when cooking, the flavor becomes really deep and rich.

Ingredients: 

  • 28 oz can crushed tomatoes
  • 1 cup finely diced celery
  • 1 cup finely diced carrots
  • 1 cup finely diced onions
  • 1 tsp dried oregano or 1 T fresh oregano
  • 1 T dried basil or 1/4 cup fresh basil
  • 4 cups chicken broth
  • ½ bay leaf
  • ½ cup flour
  • 4 pieces of Parmesan rinds
  • ½ cup butter
  • 2 cups sour cream
  • 1 tsp salt
  • ¼ tsp black pepper

photo 1

 

Directions:

In a crock pot  add celery, onions,carrots, parm rinds, basil, oregano, bay leaf, tomatoes, and chicken broth.  Cook over low heat for at least 6 hours.

While soup cooks, prepare a roux.  Melt butter over low heat, add flour and cook, stirring constantly, 5-7 minutes.  Slowly stir in 1 cup hot soup.  Add another 3 cups and stir until smooth.  Add back into crock pot.

Simmer, stirring constantly, until soup begins to thicken. Stir sour cream, salt and pepper.  Continue to cook until at desired consistency.

Ladle into serving bowls and enjoy!

photo 3

 

Sauerbraten (German-style Pot Roast) February 24, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

Having lived in Germany, I love a good Sauerbraten but I never have the patience to let it marinade long enough. We have a three day trip coming up so I found it to be the perfect time to make this recipe. I served it with traditional red cabbage. The meat was so tender, and while it may seem weird to use ginger snaps to thicken a sauce, the gravy was perfect.

Ingredients:

  • 2 cups water
  • 1 cup cider vinegar
  • 1 cup red wine vinegar
  • 1 medium onion, chopped
  • 1 large carrot, chopped
  • 1 tablespoon plus 1 teaspoon kosher salt, additional for seasoning meat
  • 1/2 teaspoon freshly ground black pepper
  • 2 bay leaves
  • 6 whole cloves
  • 1/2 teaspoon ground mustard
  • 1 (3 1/2 to 4-pound) bottom round
  • 1 tablespoon vegetable oil
  • 1/3 cup sugar
  • 18 dark old-fashioned gingersnaps (about 5 ounces), crushed

photo 1

 

Directions:

In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, and ground mustard. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool.

Pat the bottom round dry and rub with vegetable oil and salt on all sides. Heat a large saute pan over high heat; add the meat and brown on all sides, approximately 2 to 3 minutes per side.

When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade. Place into the refrigerator for 3 days. If the meat is not completely submerged in the liquid, turn it over once a day.

After 3 days of marinating, preheat the oven to 325 degrees F.

Add the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours.

Remove the meat from the vessel and keep warm. Strain the liquid to remove the solids. Return the liquid to the pan and place over medium-high heat. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Strain the sauce through a fine mesh sieve to remove any lumps. Slice the meat and serve with the sauce.

photo 2

 

Poached Salmon with Herb Sauce February 22, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

I made this recipe from Rachael Ray’s 30-Minute Comfort Foods for dinner but is really is a much better brunch or lunch item. It’s very light and not terribly filling. Make sure to use lots of seasoning or it can be a bit bland.

Ingredients:

Salmon

  • 4 salmon fillets
  • 1 1/2 cups white wine
  • 1 1/2 cups water
  • 1 bay leaf
  • A few springs of each – fresh dill, fresh tarragon and chives

Herb Sauce

  • 1 cup sour cream
  • 2 tbsp white wine vinegar
  • 3 tbsp chopped mix of fresh dill, fresh tarragon and fresh chives
  • 1 tbsp chives, chopped
  • salt and pepper to taste
  • 1/2 seedless cucumber sliced
  • Toasted bread

photo 1

 

Directions:

Place salmon in a large, deep skillet and add wine and water. Add the bay leaf and fresh herbs. Place pan over high heat and bring to a boil. Reduce heat to medium low and cover pan. Poach salmon for 8-10 minutes, or until fish is cooked. Remove the salmon from the pan and let cool.

Combine sauce ingredients in a bowl. To serve, place cucumber and salmon on the bread and top with sauce.

photo 2

 

Sausage Sandwiches February 20, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

Another recipe from Rachael Ray’s 30-Minute Comfort Foods. I thought it looked a little weird as I am not one to normally eat Italian sausage without any beef to cut it. Nor do I eat a lot of giardiniera though in this recipe it worked well. It was a very moist sandwich and the hubs and I both enjoyed it.

Ingredients:

  • 4 sweet Italian sausage patties (1/4 lb each)
  • 12 oz giardiniera, drained
  • Handful fresh flat-leaf parsley
  • 1 tomato, halved, seeded and cut thin
  • 1/2 red onion, sliced thin
  • Olive Oil
  • Splash red wine vinegar
  • Salt and pepper to taste
  • Spinach
  • Crusty rolls, split

photo 1 photo 2

 

 

Directions:

Heat a skillet over medium-high, Place patties on hot pan and cook for 6 minutes on each side.

Combine giardinieara and parsley in a food processor and pulse into a fine relish.

Toll tomatoes and onions with a little oil and vinegar. Season with salt and pepper.

To assemble, coast bottom of roll with relish. Top with sausage patty, spinach and tomato/onion slices.

photo 3

 

Meatloaf patties and smashed potatoes with scallions February 18, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

I came across this recipe in Rachael Ray’s 30-Minute Comfort Foods. I like meatloaf but the hubs isn’t a fan. I thought this one would interest him because it had mashed potatoes and gravy to go with it. I was right. The meat was moist and the gravy had a great flavor.

Ingredients:

Potatoes
  • 8 – 10 small white or red-skinned potatoes, quartered
  • 1/2 cup reduced-fat sour cream
  • 1/4 cup low-fat milk
  • 2 tablespoons butter
    4 Scallions, sliced thin
  • Coarse salt and pepper, to taste
Patties
  • 1/2 cup plain bread crumbs
  • 1 teaspoon ground cumin
  • 1/2 teaspoon allspice
  • 2 tablespoons low-fat milk
  • 1 egg, beaten
  • 1 small onion, finely chopped
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon tomato paste
  • 2 tablespoons chopped parsley
  • 1 pound 90-percent lean ground beef sirloin or turkey
Gravy
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 14 ounce can lower-sodium beef broth
  • 2 tablespoons barbecue sauce
  • 1 tablespoon tomato paste
    photo 1
    Directions:
    Bring a pot of salted water to a boil. Add potatoes and cook 10 to 12 minutes, until fork tender. Drain and return to hot pot. Add sour cream, milk, scallions and butter, and smash with a potato masher. Season with salt and pepper.

    Combine the bread crumbs, cumin, and allspice in a large bowl. Add milk, egg, onion, Worcestershire sauce, tomato paste, parsley, and beef. Mix together and form 4 or 5 oval-shaped patties.
    Heat a large nonstick skillet over medium-high heat. Coat with vegetable cooking spray. Add patties to pan and cook 5 minutes. Flip, reduce heat, and cook 10 minutes more or until cooked through. Remove from pan and keep warm.
    To make gravy, add butter to pan and melt. Sprinkle in flour and cook over medium heat 2 minutes, whisking. Slowly add broth, stirring until combined. Bring to a boil and cook 2 minutes. Whisk in barbecue sauce and tomato paste. Serve with meatloaf patties and potatoes.
    photo 2
 

30-Minute Pressure Cooker Pho Ga (Vietnamese Chicken Noodle Soup) February 16, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

I love me some Pho. Normally I eat the beef version but I came across this recipe and I remembered that I still had two roosters that we culled in the freezer. I adapted the recipe to use these birds, picking the meat off the carcasses instead of using just drumsticks.

Ingredients:

  • 2 tablespoons canola or vegetable oil
  • 2 medium yellow onions, split in half
  • 1 small hand of ginger, roughly sliced
  • 1 small bunch cilantro
  • 3 star anise pods
  • 1 cinnamon stick
  • 4 cloves
  • 1 teaspoon fennel seeds
  • 1 teaspoon coriander seeds
  • 6 to 8 chicken drumsticks
  • 1/4 cup fish sauce, plus more to taste
  • 2 tablespoons rock sugar or raw sugar, plus more to taste

To Serve:

  • 4 servings pho noodles, prepared according to package directions
  • 1 small white or yellow onion, thinly sliced
  • 1/2 cup thinly sliced scallions
  • 2 cups mixed herbs (cilantro, basil, and mint)
  • 2 cups trimmed bean sprouts
  • Thinly sliced Thai chilis
  • 2 limes, each cut into 4 wedges
  • Hoisin sauce and Sriracha

photo 1

 

Directions:

Heat oil in a pressure cooker over high heat until smoking. Add halved onions and ginger, cut side down. Cook without moving, reducing heat if smoking excessively, until onion and ginger are well charred, about 5 minutes.

 

Add cilantro, star anise, cinnamon, cloves, fennel seed, coriander, and chicken to the pot. Add 2 quarts of water, the fish sauce, and the sugar to the pot. Seal the pressure cooker and bring it to high pressure over high heat. Cook on high pressure for 20 minutes, then shock under cold running water in the sink (or release pressure valve if using an electric pressure cooker).

 

Open pressure cooker. Transfer chicken legs to a plate. Pour broth through a fine mesh strainer into a clean pot and discard solids. Skim any scum off the surface of the broth using a ladle, but leave the small bubbles of fat intact. Season broth to taste with more fish sauce and sugar if desired.

 

To serve, place re-hydrated pho noodles in individual noodle bowls. Top with chicken legs, sliced onions, and scallions. Pour hot broth over chicken and noodles. Serve immediately, allowing guests to add herbs, bean sprouts, chilis, lime, and sauces as they wish.
photo 2
 

 
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