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Posts Tagged ‘Recipes’

French Dip

So I should be raking the huge quantity of leaves that have fallen but instead I am looking up French Dip!
It’s whats for dinner. We are making our way through all the left over tenderloin we bought for our fall meal last weekend.

french dipWho knew there was controversy over the origins of the “dip”.
Here’s how I’ll make mine:

slice the tenderloin thin (already roasted to rare to medium)

slice the bread–panera vs first and last HMMMMM

assemble and dip in au jus made from the roasting dripping and knorr au jus mix

AWESOME!

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Gyoza!

The nephews are visiting and have a hankering for dumplings. I found this from a link on Simply Recipes.

Gyoza

Cover your nose with a tissue when sneezing or coughing. Visit www.cdc.gov/h1n1 for more information.

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We’ll see how this goes:

I made this chicken last night, adapted from a recipe by Jamie Oliver (The Naked Chef), and it is the most delicious I’ve ever cooked.

Ingredients: 1 three- to four-pound chicken (preferably organic); 1 large lemon; 2 slices prosciutto or parma ham (thinly sliced); 2 garlic cloves, minced; 1/2 tsp dried thyme; 1/2 tsp salt; 1/2 tsp black pepper; 1/4 stick unsalted butter, softened.

Procedure: 1) Preheat oven and roasting pan to 425 degrees. 2) wash and pat dry chicken 3) using your fingers, part the skin from the breast meat (push your hand gently down the breast, taking care not to rip the skin) 4) peel the rind from the lemon and chop it finely (save the lemon) 4) mix together the butter, minced garlic, thyme, salt and pepper, and diced ham and push the mixture between the skin and the breast; massage any leftover butter mix into the rest of the chicken and place half the saved lemon in the cavity of the bird. 5) slash the thigh meat in a few places and place the chicken in the hot roasting tray. 6) Roast for about an hour, or until juices run clear. Let stand for 10 minutes before carving.

You can add cubed parboiled potatoes during the last 20 minutes of roasting. Turn frequently to brown evenly.

Unbelievably good

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I have eggplant getting soggy on the counter.  Once again my trip to Urban Oaks left me with surplus! so I decided to make tapenade.  I found this great recipe from Ashbury’s Aubergines.  CUTE!

Eggplant Tapenade

(2 votes)

2 pounds eggplant
4 tablespoons olive oil
1 cup white onion, chopped
1/2 cup green pepper, seeded, deveined and chopped
1 teaspoon garlic, creamed
1/2 teaspoon sugar
1- 6 ounce can tomato paste
1/4 teaspoon tabasco
2 teaspoons sea salt
fresh ground pepper
2 tbs lemon juice

Preheat oven to 425° F. Bake the eggplant, turning often, until soft and its skin is charred, about one hour.

In a large skillet, heat the olive oil over medium high heat. Add the onion and sauté for 3 minutes. Add green pepper and garlic to the pan and sauté about 5 minutes. Cut off the stem of the eggplant, cut the eggplant in half, and scoop out the inside. Place the eggplant in a food processor or blender. Puree until smooth. Place the puree in skillet with the onion mixture and add the sugar, tomato paste, Tabasco, sea salt, and ground pepper. Stir to combine.

Bring this mixture to a boil, lower the heat, cover, and then simmer for one hour. Remove lid and add lemon juice. Chill and serve.

Serves 8.

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