A great way too cook cheap roast and make it tender!
1 (2 pound) beef eye of round roast
salt and pepper
Lawry's salt
dry thyme and rosemary
Chili powder
Directions
Pat the roast with the dry rub overnight if possible, or season as much in advance.
Preheat the oven to 500 degrees F (260 degrees C). Place beef in a roasting pan. Do not cover or add water.
Place the roast in the preheated oven (after ~ 20min). Reduce the temperature to 475 degrees F (245 degrees C). Roast for 15 minutes (seven minutes per pound or 21 min for 3 lb roast) then turn off the oven and let the roast sit in the hot oven for 2 hours (2.5 hrs for 3 lb roast). Do not open the door at all during this time!
Remove the roast from the oven, the internal temperature should have reached ~ 140 degrees F (65 degrees C). Carve into thin slices to serve.
Served with sauted asparagus and mushroom with butter, garlic, sherry, red pepper flakes, dried thyme, salt and pepper AND with Scott's mashed potatos.
Sunday, August 8, 2010
Plum Cake Recipe (Try with other fruit!)
I made the following cake I found off of http://skyturtle.wordpress.com/2010/03/14/easy-sunday-cooking-plum-cake-recipe/
How to make plum cake:
2 eggs
half a cup of white sugar
half a cup of oil
one cup and a half flour (I used 3/4 cup AP flour and the rest with whole white wheat flour)
one teaspoon baking soda
4-5 plums (try with sweet peaches, nectarines or berries next time)
Cut the plums in one finger thick slices then sprinkled with white sugar.
Pre-heat the oven to 360 F
Beat the eggs with the sugar. Add the oil and mix some more.
Mix the baking soda in the flour.
Start snowing the flour on top of the egg/sugar/oil mix. Mix some more. Continue adding flour until you get a creamy shiny texture.
Put the soft dough in a tray, over a layer of cooking paper.
Arrange the sliced plums on top of the dough then sprinkle with sugar and cinnamin.
Bake for 25 min.
After 27 minutes, I thought it was ready however when I cut into the cake, the middle was still doughy! I placed back in over for 15 more minutes.
Cake itself was delicious but the plums lost all their flavor. I would try this next time as a loaf with blueberries or arrange peaches or nectarines ontop instead.
How to make plum cake:
2 eggs
half a cup of white sugar
half a cup of oil
one cup and a half flour (I used 3/4 cup AP flour and the rest with whole white wheat flour)
one teaspoon baking soda
4-5 plums (try with sweet peaches, nectarines or berries next time)
Cut the plums in one finger thick slices then sprinkled with white sugar.
Pre-heat the oven to 360 F
Beat the eggs with the sugar. Add the oil and mix some more.
Mix the baking soda in the flour.
Start snowing the flour on top of the egg/sugar/oil mix. Mix some more. Continue adding flour until you get a creamy shiny texture.
Put the soft dough in a tray, over a layer of cooking paper.
Arrange the sliced plums on top of the dough then sprinkle with sugar and cinnamin.
Bake for 25 min.
After 27 minutes, I thought it was ready however when I cut into the cake, the middle was still doughy! I placed back in over for 15 more minutes.
Cake itself was delicious but the plums lost all their flavor. I would try this next time as a loaf with blueberries or arrange peaches or nectarines ontop instead.
Sunday, March 21, 2010
Pie Tart Crust
Pie Crust:
1 3/8 cup white whole wheat flour
1/4 tsp salt
1 tbsp sugar in the raw
1/2 cup butter, cold and cut up
1/4 cup ice water
Mix together flour, salt and sugar. Using a cutter, mix in butter until resembles course crumbles. Pour in water, mix and pat into a ball. Should be a hard dough ball.
Lay saran wrap on marble then roll out pie crust until 1/4 in. thick. Lay rolled out dough into pie glass, press down then cut off edges. Place saran wrap over crust and then into freezer to set for at least 45 minutes Bake in 375 degree oven for 20-25 minutes until golden brown.
1 3/8 cup white whole wheat flour
1/4 tsp salt
1 tbsp sugar in the raw
1/2 cup butter, cold and cut up
1/4 cup ice water
Mix together flour, salt and sugar. Using a cutter, mix in butter until resembles course crumbles. Pour in water, mix and pat into a ball. Should be a hard dough ball.
Lay saran wrap on marble then roll out pie crust until 1/4 in. thick. Lay rolled out dough into pie glass, press down then cut off edges. Place saran wrap over crust and then into freezer to set for at least 45 minutes Bake in 375 degree oven for 20-25 minutes until golden brown.
Monday, January 25, 2010
Homemade Tomato Sauce a al French Chef Academy
This is the first attempt to try an amazing homemade tomato sauce from the Bravo TV show, Chef Academy Jean Christophe Novelli
6 medium vine-ripened tomatos, cut in half
3/4 tbsp anise seed
1 vanilla bean
kosher salt and pepper
pinch white sugar
3 cloves garlic
basil
EVOO
In a large pot, heat on med-hi, add EVOO and tomato halves. Cook for 7 minutes, add anise seed, salt, pepper, sugar and vanilla bean. Cook down for 15-20 minutes. Smash until paste, then add smashed garlic cloves. Cook for another 5 minutes and then add basil leaves and turn off heat and let flavor of basil infuse sauce.
Take out basil and then store in fridge.
6 medium vine-ripened tomatos, cut in half
3/4 tbsp anise seed
1 vanilla bean
kosher salt and pepper
pinch white sugar
3 cloves garlic
basil
EVOO
In a large pot, heat on med-hi, add EVOO and tomato halves. Cook for 7 minutes, add anise seed, salt, pepper, sugar and vanilla bean. Cook down for 15-20 minutes. Smash until paste, then add smashed garlic cloves. Cook for another 5 minutes and then add basil leaves and turn off heat and let flavor of basil infuse sauce.
Take out basil and then store in fridge.
Wednesday, December 30, 2009
Boston Christmas - Mum's Recipes!!
Ceasar Salad Dressing
2/3 cup olive oil
1 egg very lightly boiled
2 large cloves garlic (or 3 small)
2 Tbsp fresh lemon juice
1 Tbsp cidar vinegar
1/2 tsp salt
1/4 tsp pepper
(2 anchovies if desired)
Boil egg for 2-3 minutes, until white part is just set and yolk is soft. Add all ingredients into a medium container and blend with a hand blender until smoth.
Chill for at least 2-3 hours then serve. Creamy, thick consistency.
To make your own croutons: cut up crusless white bread slices into 1 inch chunks. Mix with olive oil, garlic powder, italian seasoning crushed then spread in large pan and bake at 200 degrees for 35-45 minutes until dried and crispy.
Create salad with romaine lettuce, croutons, parmesean cheese, tomatoes (optional) then add dressing when ready to serve.
Sherried Artichoke Chicken (serves 8)
3 lbs chicken breast, cubed 1 inch
salt, pepper, paprika (or Lawry's season salt)
6 Tbsp butter
1 can artichoke hearts, drained and chopped
1/4 lb fresh mushrooms, sliced
scallions cleaned and cut into 1/2 in pieces
2 Tbsp flour
1 1/3 cup chicken broth
1/3 cup sherry
1 tsp dried rosemary crumbled
Preheat oven to 375 degrees.
Season chicken pieces, then brown in 2 tbps butter on all sides and place in casserole dish.
Place artichoke around and between the chicken pieces.
Heat up additional butter and saute mushrooms and scallions until tender.
Sprinkle flour over and stir to cook.
Add broth, sherry and rosemary and cook stirring for a few minutes.
Pour mixture over chicken and artichokes, cover and bake for 30-40 minutes.
Serve over rice or potatos.
Egg Sausage Strata or Soufflet (prepare the night before)
6 eggs, beaten
6 slices white (Wonder) bread, crusts removed and chopped
1 tsp salt
1 tsp dry mustard
2 cup milk
1 cup grated cheese (sharp white cheddar)
1 lb Jimmy Dean Sausage tube
Saute cut up sausage then drain.
Mix rest of ingredients together in a large bowl. Crumble sausage and add to bowl and refrigerate overnight.
In the morning, preheat oven to 350 degrees.
Grease an 8 inch pyrex pan and pour in egg batter.
Bake for 35-45 minutes until set when checked with a knife.
Popovers (single) or Yorkshire Pudding (double recipe)
3 eggs
1 cup flour
1 cup milk
3 Tbsp butter, melted
1/2 tsp salt
Preheat oven to 400 degrees.
Beat eggs lightly, add milk, flour, butter, salt and mix - DONT overbeat mixture.
Pour into a greased 9x9 pan (single) or 9x13 pan (double). Can also pour into large muffin trays or rammekins.
Bake for 30-45 minutes until center is not too moist - just set. Will puff up the sides and maybe in center as well.
Roast Leg of Lamb (serves 8-10 people)
1 leg of lamb, boned, cleaned and rolled
2 Tbsp lemon juice (more if desired)
1 large cloves garlic
1/2 tsp salt
1Tbsp paprika
pepper 3 Tbsp olive oil
1/2 tsp thyme
1 tsp dried rosemary, crushed
1/2 tsp sugar
1/2 cup white wine
Mix all marinade ingredients together, except the wine, and pour over lamb into a container or large zip-lock. Marinate overnight.
Preheat oven to 350 degrees.
Place lamb in a roasting pan then add wine.
Bake for around 1.5 - 2 hours, basting occassionally. Add more wine if needed.
2/3 cup olive oil
1 egg very lightly boiled
2 large cloves garlic (or 3 small)
2 Tbsp fresh lemon juice
1 Tbsp cidar vinegar
1/2 tsp salt
1/4 tsp pepper
(2 anchovies if desired)
Boil egg for 2-3 minutes, until white part is just set and yolk is soft. Add all ingredients into a medium container and blend with a hand blender until smoth.
Chill for at least 2-3 hours then serve. Creamy, thick consistency.
To make your own croutons: cut up crusless white bread slices into 1 inch chunks. Mix with olive oil, garlic powder, italian seasoning crushed then spread in large pan and bake at 200 degrees for 35-45 minutes until dried and crispy.
Create salad with romaine lettuce, croutons, parmesean cheese, tomatoes (optional) then add dressing when ready to serve.
Sherried Artichoke Chicken (serves 8)
3 lbs chicken breast, cubed 1 inch
salt, pepper, paprika (or Lawry's season salt)
6 Tbsp butter
1 can artichoke hearts, drained and chopped
1/4 lb fresh mushrooms, sliced
scallions cleaned and cut into 1/2 in pieces
2 Tbsp flour
1 1/3 cup chicken broth
1/3 cup sherry
1 tsp dried rosemary crumbled
Preheat oven to 375 degrees.
Season chicken pieces, then brown in 2 tbps butter on all sides and place in casserole dish.
Place artichoke around and between the chicken pieces.
Heat up additional butter and saute mushrooms and scallions until tender.
Sprinkle flour over and stir to cook.
Add broth, sherry and rosemary and cook stirring for a few minutes.
Pour mixture over chicken and artichokes, cover and bake for 30-40 minutes.
Serve over rice or potatos.
Egg Sausage Strata or Soufflet (prepare the night before)
6 eggs, beaten
6 slices white (Wonder) bread, crusts removed and chopped
1 tsp salt
1 tsp dry mustard
2 cup milk
1 cup grated cheese (sharp white cheddar)
1 lb Jimmy Dean Sausage tube
Saute cut up sausage then drain.
Mix rest of ingredients together in a large bowl. Crumble sausage and add to bowl and refrigerate overnight.
In the morning, preheat oven to 350 degrees.
Grease an 8 inch pyrex pan and pour in egg batter.
Bake for 35-45 minutes until set when checked with a knife.
Popovers (single) or Yorkshire Pudding (double recipe)
3 eggs
1 cup flour
1 cup milk
3 Tbsp butter, melted
1/2 tsp salt
Preheat oven to 400 degrees.
Beat eggs lightly, add milk, flour, butter, salt and mix - DONT overbeat mixture.
Pour into a greased 9x9 pan (single) or 9x13 pan (double). Can also pour into large muffin trays or rammekins.
Bake for 30-45 minutes until center is not too moist - just set. Will puff up the sides and maybe in center as well.
Roast Leg of Lamb (serves 8-10 people)
1 leg of lamb, boned, cleaned and rolled
2 Tbsp lemon juice (more if desired)
1 large cloves garlic
1/2 tsp salt
1Tbsp paprika
pepper 3 Tbsp olive oil
1/2 tsp thyme
1 tsp dried rosemary, crushed
1/2 tsp sugar
1/2 cup white wine
Mix all marinade ingredients together, except the wine, and pour over lamb into a container or large zip-lock. Marinate overnight.
Preheat oven to 350 degrees.
Place lamb in a roasting pan then add wine.
Bake for around 1.5 - 2 hours, basting occassionally. Add more wine if needed.
Sunday, December 6, 2009
Turkey Burger/Meatloaf
Adapted from Food Network Bobby Flay Turkey Kofte.
I made this with the idea of making Turkey Burgers but it came out more like Turkey Meatloaf. Great flavor but again, more meatloaf than burger. To make into burgers, next time I could make it without all the tomato paste, 1/2 tbsp less oil and a little more oatmeal.
Ingredients
2 tablespoons olive oil
3 tablespoons tomato paste
1/4 large yellow onion, finely grated
2 cloves garlic, finely chopped
1/4 teaspoon garlic powder
1 teaspoon curry powder
1/4 teaspoon adobe pepper, finely chopped (could substitute cayenne pepper)
1 teaspoon Lawry's season salt
Freshly ground black pepper
1 1/4 pounds ground turkey, 93 percent lean
1 tablespoon worchestire sauce
1/2 cup oatmeal, ground in grinder
Mix all ingredients except turkey together, then add turkey and mix well. Form into patties 1/2 inch thick, then let sit in fridge for at least one hour for flavors to meld. Broil on Hi on rack 2nd to highest for 6 minutes one side, flip then broil 6 more minutes. Flip again, broil 2 more minutes then take out and add cheese to melt ontop. Very yummy but not quite the burger flavor.
I made this with the idea of making Turkey Burgers but it came out more like Turkey Meatloaf. Great flavor but again, more meatloaf than burger. To make into burgers, next time I could make it without all the tomato paste, 1/2 tbsp less oil and a little more oatmeal.
Ingredients
2 tablespoons olive oil
3 tablespoons tomato paste
1/4 large yellow onion, finely grated
2 cloves garlic, finely chopped
1/4 teaspoon garlic powder
1 teaspoon curry powder
1/4 teaspoon adobe pepper, finely chopped (could substitute cayenne pepper)
1 teaspoon Lawry's season salt
Freshly ground black pepper
1 1/4 pounds ground turkey, 93 percent lean
1 tablespoon worchestire sauce
1/2 cup oatmeal, ground in grinder
Mix all ingredients except turkey together, then add turkey and mix well. Form into patties 1/2 inch thick, then let sit in fridge for at least one hour for flavors to meld. Broil on Hi on rack 2nd to highest for 6 minutes one side, flip then broil 6 more minutes. Flip again, broil 2 more minutes then take out and add cheese to melt ontop. Very yummy but not quite the burger flavor.
Monday, November 16, 2009
Carrot Cake - The BEST Cake I have ever made
I found this recipe on RecipeZaar and made just a couple changes. It turned out amazing and then it got better every day. Here it is:
1 cup all-purpose flour
1 cup cake flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 3/4 cups white sugar
1 cup crisco oil
3 eggs
1 teaspoon vanilla extract
2 cups shredded carrots
1/2 cup flaked coconut
1/4 cup chopped walnuts
1 (20 ounce) can crushed pineapple, juice pressed out - only used 3/4 of total
FROSTING
1 (8 ounce) package cream cheese, slightly softened
1/4 cup butter, softened
1 1/4 cup powdered sugar
Directions
1) Preheat oven to 350 degrees F (175 degrees C). Grease AND flour a pie pan and loaf pan.
2) Mix flour, baking soda, baking powder, salt and cinnamon; make well in center.
3) In another bowl, beat eggs with fork, mix in oil and vanilla, then add sugar and blend well.
Mix with wooden spoon or spatula until smooth.
4) Slowly mix in the wet contents with the flour until incorporated.
5) Stir in carrots, coconut, walnuts and pineapple. Pour into pie and loaf pan and bake for about
40 minutes. Don't panic, the centre will sink a little.
6) While baking, make frosting: Cream the butter and cream cheese until smooth (used mini food chopper with mixing attachment); add the sugar and mix until creamy.
7) Let cake cool once cooked then ice the cake.
Next time, I could try it all in one 13 x 9 pan and bake for 45 minutes as per original recipe. However, made this way..it was a hit!
1 cup all-purpose flour
1 cup cake flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 3/4 cups white sugar
1 cup crisco oil
3 eggs
1 teaspoon vanilla extract
2 cups shredded carrots
1/2 cup flaked coconut
1/4 cup chopped walnuts
1 (20 ounce) can crushed pineapple, juice pressed out - only used 3/4 of total
FROSTING
1 (8 ounce) package cream cheese, slightly softened
1/4 cup butter, softened
1 1/4 cup powdered sugar
Directions
1) Preheat oven to 350 degrees F (175 degrees C). Grease AND flour a pie pan and loaf pan.
2) Mix flour, baking soda, baking powder, salt and cinnamon; make well in center.
3) In another bowl, beat eggs with fork, mix in oil and vanilla, then add sugar and blend well.
Mix with wooden spoon or spatula until smooth.
4) Slowly mix in the wet contents with the flour until incorporated.
5) Stir in carrots, coconut, walnuts and pineapple. Pour into pie and loaf pan and bake for about
40 minutes. Don't panic, the centre will sink a little.
6) While baking, make frosting: Cream the butter and cream cheese until smooth (used mini food chopper with mixing attachment); add the sugar and mix until creamy.
7) Let cake cool once cooked then ice the cake.
Next time, I could try it all in one 13 x 9 pan and bake for 45 minutes as per original recipe. However, made this way..it was a hit!
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