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November 27, 2006
Mushrooms with Ham
Mushrooms with Ham
(NOTE: Adapted from Tapas by Richard Tapper. I will make this again with bacon as was originally called for by the ingredients)
Ingredients
1 tbs olive oil
4-5 slices ham, diced to 1/4" squares (about 1/4 cup)
2 cloves garlic, finely chopped
12 oz white mushrooms, cleaned with stems pulled or trimmed.
1/2 cup dry white wine
1/2 tsp kosher salt
1/4 tsp ground black pepper
1 tsp dried parsley
1. In a saute pan over high heat, warm the olive oil. Add ham and cook for 3-4 minutes.
2. Add garlic and mushrooms and mix well.
3. Add wine, salt, pepper, and parsley and cook for 5 minutes until the wine is reduced (there should be a bit of the sauce in the pan).
4. Serve with crusty bread or as desired.
Posted by cseeman at 06:00 AM | Comments (0)
November 26, 2006
Crushed Baby Red Potatoes
(This is adapted from a recipe from Martha Stewart Living. I have not tried it yet...so this is all on spec!)
Ingredients:
1 pound Baby Red Potatoes (Scrubbed)
2 tbs Olive Oil
1 tsp kosher salt
additional salt and pepper to taste
2 tbs chopped parsley (fresh) (or 1 tsp dried parsley)
1. In a tall saute pan, bring water to boil (enough to cover the potatoes). Add 1 tsp of salt and the poatoes. Reduce heat to medium and simmer the poatoes for around 15-20 minutes. Cook until fork tender.
2. Drain the potatoes and let cool for 5 minutes.
3. Lighthly crush the potatoes.
4. Heat the oil in medium high heat. Cook the potatoes in the oil, 4-5 minutes a side. Season to taste with salt and pepper. Add parsley at the end.
Posted by cseeman at 10:43 PM | Comments (0)
November 19, 2006
Green Beans with Caramelized Onions and Almonds
Green Beans with Caramelized Onions and AlmondsFoodTV
NOTE: Adapted from a Tyler Florence recipe on the Food Network website.
This was excellent with our early Thanksgiving Dinner last night.
Ingredients:
Kosher salt (to taste)
1 - 1 1/2 pounds green beans, trimmed of stem end
1/2 cup skin on sliced almonds
5 tablespoons olive oil
3 medium onions, sliced very thin (around 1-1 1/2 cups)
1/2 teaspoon ground thyme
Freshly ground black pepper
1. Fill a high sided skillet (or wok) with water (enough to cover the beans) and bring to a boil.
2. Add a big pinch of salt and the green beans. Cook for about 5 minutes.
3. Drain the beans and then run them under some cold water to stop them from cooking. Set beans to the side.
4. Dry the skillet and toast the almonds over medium heat (3-5 minutes until golden). Set with beans.
5. Heat olive oil on medium high heat and add the onions (with salt and pepper to taste). Stir frequently until the onions caramelize (around 20 to 25 minutes).
6. Add the thyme, and cook for another 5 minutes. Then add the cooked beans and almonds and combine for a few minutes. Then serve!
Posted by cseeman at 07:41 AM | Comments (0)
November 03, 2006
Nice Basic Roast
Adapted a recipe that I made previously. Good start...need more thought though.
Ingredients
2-2.5 lbs roast (I used Arm Roast...think any would do)
1 medium onion, thinly sliced
4 carrots, peeled and sliced or 1.5 cups of baby carrots
4 medium potatoes, scrubbed and sliced into 1/4 inch slices
1 package onion soup mix
salt and pepper to taste
1 cup beef broth
1 tsp steak spice/seasoning (use the kind that are not granulated - See McCormicks, etc.
Layer the ingredients this way:
1. Add onions on the bottom of the slow cooker.
2. Place roast in the slow cooker next with salt and pepper to taste on both sides.
3. Add onion soup mix and steak spices on top of the roast.
4. Add carrots and potatoes to the sides and top.
5. Pour in broth.
6. Cook for 8-10 hours & serve.
1 cup beef broth
1 tsp steak spice/seasoning (use the kind that are not granulated - See McCormicks, etc.
Posted by cseeman at 07:57 AM | Comments (0)