Corned Beef Grilled Cheese

Corned Beef Grilled Cheese

Source: Food Network Magazine, March 2013, pg. 80

1 1/2 T. unsalted butter, plus more if needed
1 small onion
1 T. sugar
kosher salt and freshly ground pepper
3/4 C. dark beer
2 oz deli-sliced corned beef, cut into strips
2 tsp. Worcestershire sauce
1 T. whole grain mustard
1 1/2 C. jarlsberg cheese (about 6 oz)
4 slices marble rye bread

Melt 1/2 tablespoon butter in a large skillet over medium-high heat. Add the onion and sprinkle with the sugar, 1/2 teaspoon salt, and pepper to taste. Cook, stirring occasionally, until soft and golden, about 10 minutes. Add the beer and continue cooking, stirring occasionally, until the onions are tender and the liquid is slightly syrupy, about 8 more minutes. Remove from the heat and stir in the corned beef, Worcestershire sauce and mustard.

Divide half of the cheese between 2 bread slices; top with the corned beef mixture, and the remaining cheese and 2 bread slices.

Melt the remaining 1 tablespoon butter in a large skillet over medium heat. Add the sandwiches and cook, pressing occasionally with a spatula, until the bread is toasted and the cheese melts, about 4 minutes per side, adding more butter to the pan if needed.

Watercress soup with Whiskey Cream

Watercress soup with Whiskey Cream

Source: Food Network Magazine, March 2013, pg. 125

1 C. heavy cream

3 T. Irish whiskey

3 T. unsalted butter

1/2 medium onion, chopped

1 stalk celery, chopped

1 small russet potato, peeled and chopped

3 C. chicken broth

1/4 tsp. sugar

kosher salt

2 bunches watercress, tough stems trimmed

freshly ground pepper

Bring the cream and 2 tablespoons whiskey to a simmer in a medium skillet over medium heat; cook until reduced to about 3/4 cup, about 10 minutes. Stir in the remaining 1 tablespoon whiskey. Transfer to a bowl and refrigerate until cold.

Meanwhile, melt the butter in a large saucepan over medium heat. Add the onion and celery; cover and cook, stirring occasionally, until softened, about 5 minutes. Add 2 cups water, the potato, broth, sugar and 1/2 teaspoon salt; bring to a simmer and cook, partially covered, until the potato is tender, about 10 minutes.

Add the watercress to the saucepan and simmer until just tender, about 5 minutes. Transfer the soup to a blender in batches and puree until smooth. Return to the saucepan and bring to a bare simmer; season with salt and pepper.

Whisk the chilled whiskey cream until soft peaks form. Ladle the soup into bowls and top each with a dollop of the whipped cream.

Beef Potpies with Cheddar-Stout Crust

Beef Potpies with Cheddar-Stout Crust

Source: Foot Network Magazine, March 2013, pg. 125

For the dough:
1 3/4 C. all purpose flour, plus more for sprinkling
3/4 tsp. fine salt
1 stick cold unsalted butter, cut into 1/2 inch pieces
3/4 C. grated Irish cheddar cheese (about 3 oz.)
6-7 T stout beer
1 large egg, lightly beaten

For the filling:
2 1/4 lbs. beef chuck roast trimmed of excess fat, cut into 1 inch pices
1/4 C. all purpose flour
kasher salt and freshly ground pepper
3 T unsalted butter
1/3 C stout beer
3 medium leeks, white and light green parts only, halved lenghwise, and cut into 1 inch pieces
1 lb. carros, cut into 1 inch pieces
2 stalks celery, cut into 1 inch pieces

Make the dough: Pulse the flour and fine salt in a food processor to combine. Add the butter and cheese and pulse until the mixture looks like coarse meal with some pea-size bits of butter. Drizzle in 6 tablespoons beer and pulse to combine. Squeeze the dough between your fingers; if it does not hold its shape, pulse in up to 1 more tablespoon beer. Pat the dough into a disk, wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.

Meanwhile, make the filling: Preheat the oven to 325 degrees F. Toss the beef, flour, 1 1/4 teaspoons kosher salt, and pepper to taste in a large bowl. Melt the butter in a Dutch oven or large ovenproof pot over medium-high heat. Add the beef and cook, stirring occasionally, until browned all over, about 7 minutes. Add the beer and 2 cups water, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then cover, transfer to the oven and braise, 30 minutes. Add the leeks, carrots and celery to the pot and continue braising, 1 more hour.

Meanwhile, put six 10-ounce ramekins on a parchment-lined baking sheet. Roll out the dough between 2 lightly floured sheets of parchment into a 10-by-15-inch rectangle; cut into six 5-inch squares. Make a few slits in the middle of each square to let steam escape.

Remove the filling from the oven and increase the temperature to 375 degrees F. Season the filling with salt and pepper and divide among the ramekins (there may be some filling left over). Top each with a square of dough, pressing the edges into the ramekin. Brush with the beaten egg. Bake until the crust is crisp and golden brown, 35 to 40 minutes. Let rest about 10 minutes before serving.

Lemon Cumin rice

Lemon Cumin Rice

Source: Food Network Magazine, March 2013, pg. 127

1 1/2 C. basmati rice
1 T. vegetable oil
2 tsps. cumin seeds
1 onion, chopped
2 1/4 C. water
1 tsp, kosher sald
1 lemon, juiced and zested
1/4 sliced almonds, toasted

Soak 1 1/2 cups basmati rice in cold water, 15 minutes; drain. Heat 1 tablespoon vegetable oil in a saucepan over medium-high heat. Add 2 teaspoons cumin seeds; cook 30 seconds. Add 1 chopped onion and cook, stirring, 5 minutes. Add 2 1/4 cups water, 1 teaspoon kosher salt, the rice and 3 strips lemon zest. Bring to a simmer, cover and cook over low heat, 15 minutes. Let stand off the heat, 10 minutes. Stir in 1/4 cup toasted sliced almonds, and lemon juice to taste.

Cilantro Lentils

Cilantro Lentils

Source: Food Network Magazine, March 2013, pg. 127

1 1/2 C. dried red lentils, rinsed
1 large tomato, chopped
1 1-inch piece of ginger, peeled and minced
3/4 tsp. turmeric
large pinch cayenne pepper
kosher salt
2 T. unsalted butter
3 cloves garlic, thinly sliced
1/2 C. fresh cilantro, chopped
juice of 1 lemon

Combine the lentils, 6 cups water, the tomato, ginger, turmeric, cayenne and 1 1/2 teaspoons salt in a saucepan over medium-high heat. Bring to a simmer and cook, vigorously whisking occasionally, until the lentils are broken up and the mixture is thick, about 45 minutes.

Melt the butter in a small skillet over medium heat. Add the garlic and cook 1 minute; stir into the lentils along with the cilantro and lemon juice. Season with salt.

Jalapeno Bites

Jalapeno Bites

Source: Food Network. Trisha Yearwood.

8oz package of cream cheese
8 oz parmesan, grated
4 T. jalapenos, chopped
1 large egg, beaten
3 C. dry plain breadcrumbs

Preheat the oven to 350. Mix the cream cheese, parmesan, jalapenos and egg to form a paste. Shape into balls using about 1/2 tablespoon of paste for each. Roll the balls in the breadcrumbs. Place on an un-greased baking sheet and bake for 10-15 minutes, until golden brown. Serve warm.

Chipotle Artichoke dip

Chipotle Artichoke Dip

Source: Everyday with Rachael Ray

1/4 C. chopped cilantro
1 small clove garlic
1 canned chipotle chile in adobo sauce
1 14 oz can artichoke hearts, drained
1/2 C. grated Mexican white cheese, like cotja
1/4 C. olive oil
1 T. lime juice

Using a food processor, finely chop the cilantro, garlic and chipotle, scraping down the bowl once or twice. Add the artichokes, cheese, olive oil and lime juice and pulse for 8 seconds until combined.