Friday, April 18, 2014
The result: A delicious packet of veggies that are cooked to perfection and extremely delicious. I love the way Dorie can make vegetables taste wonderful with just a few simple ingredients. You can serve the veggies in their packet or serve them in a shallow bowl.
This recipe can be found on page 348 in "Around My French Table."
Wednesday, April 16, 2014
|Crispy Baked Asparagus Fries|
I ran out to the store and picked out a fresh pound of asparagus and began making this veggie dish. They are really very simple to make. You begin by trimming the asparagus. You then dredge the asparagus spears in flour, dip them in eggs, and then into some Panko breadcrumbs that have Parmesan cheese, salt, and pepper. You place the asparagus on a wire rack placed in a baking sheet and bake about 7-13 minutes in a 425 F degree oven.
The result: Wonderful asparagus spears that are tender, crunchy, and extremely flavorful. The family loved these. Another great asparagus recipe to be made again and again.
Crispy Baked Asparagus Fries
From a Facebook Post
1 pound asparagus, trimmed
1/2 cup flour
2 eggs, lightly beaten
3/4 cup Panko breadcrumbs
1/4 cup grated Parmesan cheese
Salt and pepper to taste
1. Dredge the asparagus in the flour, dip them in the egg and then into a mixture of the Panko breadcrumbs, Parmesan, salt and pepper.
2. Place the asparagus on a wire rack on a baking sheet and bake in a preheated 425F degree oven until golden brown, about 7-13 minutes.
Monday, April 14, 2014
Another plus of this recipe is a delicious horseradish cream sauce that is served with the brisket. Usually I just serve brisket with BBQ sauce but the family really enjoyed the horseradish sauce. It was slightly spicy but not overwhelming and had a nice creamy texture.
As I said earlier, a nice "rub" is put on the brisket before cooking. The "rub" consists of garlic, salt, pepper, molasses, yellow mustard, and ground red pepper. You place the rub on the brisket and let it rest for 1 hour. The brisket is then placed in a Dutch oven, smothered in onions, garlic, and beef broth. Cook at 250 degrees F for about 4-5 hours. Slice the brisket and serve with the Horseradish Cream Sauce.
Your family, friends, are in for a real treat. This is a tasty main dish that is easy to prepare and requires little preparation time. It is also great for feeding a crowd and having delicious left overs. Enjoy:)
From Southern Living Magazine
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
2 tablespoons light molasses, honey, or sorghum
2 tablespoons yellow mustard
1/4 teaspoon ground red pepper
1 (4- to 5-lb.) brisket flat, trimmed
1 yellow onion, halved and thinly sliced
1 tablespoon vegetable oil
6 garlic cloves, chopped
1 cup beef broth
Horseradish Cream - recipe follows
1. Stir together first 6 ingredients in a small bowl to form a paste. Rub on brisket, and let stand at room temperature 1 hour.
2. Preheat oven to 250°. Cook onion in hot oil in a large Dutch oven over medium-high heat, stirring occasionally, 5 minutes or until tender. Add 6 garlic cloves, and sauté 30 seconds. Remove from heat, and add beef broth, stirring to loosen browned bits from bottom of skillet. Place brisket in Dutch oven, fat side up. Spoon onion mixture over brisket.
3. Bake, covered, at 250° for 4 to 5 hours or until fork-tender. Let stand 30 minutes. Thinly slice brisket across the grain. Serve with Horseradish Cream.
1 cup sour cream
1 teaspoon prepared horseradish
1 garlic clove, minced
1 pickled jalapeño pepper, stemmed, seeded, and minced (optional)
Salt to taste
Stir together sour cream, horseradish, minced garlic, and, if desired, pickled jalapeño pepper in a small bowl. Add salt to taste. Refrigerate up to 1 week.
Friday, April 11, 2014
|Veggies in Crust|
As I mentioned earlier - this quiche is loaded with veggies - leeks, carrots, a red bell pepper,
and celery. The veggies are cooked in some butter before they are put in a partially baked tart shell. The custard is made with an egg, egg yolk, and cream. The custard is poured over the vegetable mixture. Bake the quiche for about 20 minutes than sprinkle the cheese on top. Bake for about another 5 to ten minutes. Cool till the quiche is warm and serve.
I enjoyed this quiche. The family was not impressed. Oh well, I will be enjoying this for my lunch during the week.
This recipe can be found on page 158 in "Around My French Table."
Monday, April 7, 2014
|Pan-Roasted Chicken With Lemon Garlic-Green Beans|
I love one dish dinners. You get your veggies and meat or poultry in one dish preparation. The flavors of the veggies and meat/ poultry blend together nicely when prepared in the same dish. The clean up is minimal which is another plus.
For today's post, I made a delicious Lemon Garlic chicken with green beans and potatoes. The green beans are placed on a bed of lemon slices after they have been tossed with some Olive oil, lemon juice, garlic, salt, and pepper. The quartered potatoes are tossed in the same dressing and placed along the sides of the baking dish. The chicken is then coated with the same dressing and placed on top of he green beans. Any olive-oil mixture that is left is poured over the chicken.
As this dish is baking the aroma is wonderful. Lemon and garlic permeate the house. This dish tastes as good as it smells. I could not believe the wonderful flavor the chicken, potatoes and green beans had. Especially the green beans - they were fantastic. This dish cooks up in about 1 hours with preparation time about 15 minutes. It is perfect for those nights when you need something easy and quick to throw together for dinner.
Pan-Roasted Chicken With Lemon-Garlic Green Beans
From Real Simple
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)
1. Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
2. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
3. Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.
Wednesday, April 2, 2014
|Vegetable Barley Soup With The Taste of Little India|
Carrots, onions, a parsnip, garlic and fresh ginger are cooked in some olive oil. They are then sprinkled with salt, pepper, turmeric, Garam masala, and red pepper flakes. Cook for about 15 minutes and then add some broth. You bring the soup to a boil and add some barley. The soup is simmered until the barley is cooked. Taste the soup and re season if necessary.
I made this soup for dinner and it was enjoyed by everyone. The barley and the veggies soaked up the flavoring of the spices and they were delicious. I will definitely be making this soup again.
This recipe can be found on page 89 in "Around My French Table."