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.
Showing posts with label Beef. Show all posts
Showing posts with label Beef. Show all posts
Thursday, April 17, 2014
Wednesday, April 16, 2014
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.
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.
Sunday, September 2, 2012
Involtini all'Enotec'Antica with Gnocchi
Involtini all'Enotec'Antica with Gnocchi
10037
Source: Adapted from original recipe in 365: No Repeats. Rachael Ray. Clarkson Potter Publishers: New York, 2005. pg. 166
Ingredients:
1 1/4 lbs. ground sirloin
2 handfuls of grated Parmesan cheese
handful of flat leaf parsley
10 basil leaves, shredded
3 garlic cloves, chopped
1 egg, beaten
a couple of handfuls of Italian-style bread crumbs
1 T. olive oil
1 T. butter
3 T. flour
1/2 C. dry red wine
2 C. beef stock
1 C. tomato sauce
1 head of radicchio leaves, chopped
1 lb. gnocchi
Preparation:
Bring a large pot of water to boil for the gnocchi.
Mix the beef wit hthe cheese, parsley, basil, garlic, egg, bread crumbs, salt pepper, and a drizzle of olive oil.
Preheat a large pot over medium heat. Add the tablesppon of olive oil and the butter. When the butter melts, add the flour and cook for 1 minute. Whisk in the wine and stock and bring to a bubble. Add the tomato sauce. Returne the sauce to a bubble and reduce the heat to medium low.
Form about 20 large meatballs. Set them into the hot sauce in an even layer. Spoon a little of the sauce over the tops. Add the chopped radicchio leaves. Cover and simmer for 10 to 12 minutes.
Drop the gnocchi into the boiling water and salt the water to season it. Cook until the gnocchi are tender and floating according to the package instructions. Drain well.
Arrange 5 meatballs on each plate. Spoon a touch of sauce over each. Add the gnocchi to the remaining sauce and season with a little grated parmesan, salt and pepper.
If you do not have gnocchi, this recipe also works well with cooked polenta.
10037
Source: Adapted from original recipe in 365: No Repeats. Rachael Ray. Clarkson Potter Publishers: New York, 2005. pg. 166
Ingredients:
1 1/4 lbs. ground sirloin
2 handfuls of grated Parmesan cheese
handful of flat leaf parsley
10 basil leaves, shredded
3 garlic cloves, chopped
1 egg, beaten
a couple of handfuls of Italian-style bread crumbs
1 T. olive oil
1 T. butter
3 T. flour
1/2 C. dry red wine
2 C. beef stock
1 C. tomato sauce
1 head of radicchio leaves, chopped
1 lb. gnocchi
Preparation:
Bring a large pot of water to boil for the gnocchi.
Mix the beef wit hthe cheese, parsley, basil, garlic, egg, bread crumbs, salt pepper, and a drizzle of olive oil.
Preheat a large pot over medium heat. Add the tablesppon of olive oil and the butter. When the butter melts, add the flour and cook for 1 minute. Whisk in the wine and stock and bring to a bubble. Add the tomato sauce. Returne the sauce to a bubble and reduce the heat to medium low.
Form about 20 large meatballs. Set them into the hot sauce in an even layer. Spoon a little of the sauce over the tops. Add the chopped radicchio leaves. Cover and simmer for 10 to 12 minutes.
Drop the gnocchi into the boiling water and salt the water to season it. Cook until the gnocchi are tender and floating according to the package instructions. Drain well.
Arrange 5 meatballs on each plate. Spoon a touch of sauce over each. Add the gnocchi to the remaining sauce and season with a little grated parmesan, salt and pepper.
If you do not have gnocchi, this recipe also works well with cooked polenta.
Friday, June 29, 2012
Beef & Guinness Stew with Dumplings
Beef and Guinness Stew with Dumplings
10033
Source: Adapted from the recipe found using the Jamie Oliver Recipes, app for ipad. 2012.
Ingredients:
1 1/2 lbs. diced stewing beef
6 oz shallots
3 garlic cloves
2 celery stalks
4 portobello mushrooms
1/2 C. dried porcini mushrooms
15 oz Guinness
2 1/2 C. beef stock
7 T cold butter, diced
1 T all purpose flour
1 2/3 C. self-rising flour (or convert regular flour to self-rising flour)
3 bay leaves
1 bunch fresh parsley
2 oz cheddar cheese
ground nutmeg
olive oil
salt
pepper
Preparation:
Season the beef with a little salt and pepper and dust all over with the all purpose flour until evenly coated. Add two good lugs of olive oil into large pot on medium high heat. Add the beff, shaking off the excess flour. Fry until brown all over, stirring now and then.
Peel and cut the shallots and garlic. Trim and chop the celery. Peel the thin skin off the top of the mushrooms and cut them into big chunks. Place the porcini mushrooms into a mug and half fill with boiling water.
Put the shallots, garlic, celery and bay leaves in the pot with the beef and turn the heat down to medium. Keep stirring and frying until the vegetables are soft and lightly colored. Take the porcini mushrooms out of their soaking liquid. Chop them and add to the stew, along with the portobellos. Pour in the mushroom soaking liquid (leaving behind any gritty sediment at the bottom). Then add the Guinness and beef stock, and bring to a boil.
Place the lid on the pot, and turn the heat down to low. Simmer for 1 1/2 hours, stirring occasionally.
Add the butter and flour to a mixing bowl, with a few pinches of salt, pepper and nutmeg. Rub the fat into the four with your fingertips. Grate in the cheese and add just enough cold water to bind the mixture together to make a dough. Roll into balls, roughly the size of a large cherry tomato then place on a baking sheet, cover and place in the refrigerator.
When the stew has cooked for 1 1/2 hours, take it out of the oven and remove the lid. Drop in the dumplings and poke them under the surface of the sauce using a wooden spoon. Replace the lid and simmer for an additional 30 minutes.
The dumplings should be risen and puffed up now so remove the stew from the heat. Quickly chop the parsley and sprinkle over the top. Enjoy!
10033
Source: Adapted from the recipe found using the Jamie Oliver Recipes, app for ipad. 2012.
Ingredients:
1 1/2 lbs. diced stewing beef
6 oz shallots
3 garlic cloves
2 celery stalks
4 portobello mushrooms
1/2 C. dried porcini mushrooms
15 oz Guinness
2 1/2 C. beef stock
7 T cold butter, diced
1 T all purpose flour
1 2/3 C. self-rising flour (or convert regular flour to self-rising flour)
3 bay leaves
1 bunch fresh parsley
2 oz cheddar cheese
ground nutmeg
olive oil
salt
pepper
Preparation:
Season the beef with a little salt and pepper and dust all over with the all purpose flour until evenly coated. Add two good lugs of olive oil into large pot on medium high heat. Add the beff, shaking off the excess flour. Fry until brown all over, stirring now and then.
Peel and cut the shallots and garlic. Trim and chop the celery. Peel the thin skin off the top of the mushrooms and cut them into big chunks. Place the porcini mushrooms into a mug and half fill with boiling water.
Put the shallots, garlic, celery and bay leaves in the pot with the beef and turn the heat down to medium. Keep stirring and frying until the vegetables are soft and lightly colored. Take the porcini mushrooms out of their soaking liquid. Chop them and add to the stew, along with the portobellos. Pour in the mushroom soaking liquid (leaving behind any gritty sediment at the bottom). Then add the Guinness and beef stock, and bring to a boil.
Place the lid on the pot, and turn the heat down to low. Simmer for 1 1/2 hours, stirring occasionally.
Add the butter and flour to a mixing bowl, with a few pinches of salt, pepper and nutmeg. Rub the fat into the four with your fingertips. Grate in the cheese and add just enough cold water to bind the mixture together to make a dough. Roll into balls, roughly the size of a large cherry tomato then place on a baking sheet, cover and place in the refrigerator.
When the stew has cooked for 1 1/2 hours, take it out of the oven and remove the lid. Drop in the dumplings and poke them under the surface of the sauce using a wooden spoon. Replace the lid and simmer for an additional 30 minutes.
The dumplings should be risen and puffed up now so remove the stew from the heat. Quickly chop the parsley and sprinkle over the top. Enjoy!
Tuesday, February 28, 2012
White Bean Stew
10023
White Bean Stew
Source: Everyday with Rachael Ray, February 2009, pgs. 77 & 79. Available online.
Ingredients:
Meat Sauce
1/4 C. extra-virgin olive oil
1/4 C. chopped pancetta
1 onion, finely chopped
1 carrot, finely chopped
2 ribs celery, finely chopped
1 clove garlic, finely chopped
2 lbs. ground beef
1/2 C. dry red wine
1 28 oz. can tomato puree
Salt and pepper
Stew
1/2 lb. baby potatoes, halved
1 T. extra-virgin olive oil
1/2 lb. pork sausage links, cut into 1/2-inch rounds
2 15 oz. cans cannellini beans, rinsed
3 C. Meat Sauce
2 C. chicken broth
4 tsps. herbes de Provence
Salt and pepper
Preparation:
Create the meat sauce. In a large, heavy pot, heat the olive oil over medium-low heat. Add the pancetta and cook until the fat is rendered, about 5 minutes. Increase the heat to medium, add the onion, carrot and celery and cook, stirring occasionally, until softened, about 8 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Increase the heat to medium-high, add the beef and cook, breaking it up, until no longer pink, about 8 minutes. Stir in the wine and cook until the liquid is cooked off, about 5 minutes.
Stir in the tomato puree and 1 cup water; season with salt and bring to a simmer. Partially cover and cook over low heat, stirring occasionally for the last 30 minutes, until thickened, about 2 hours. Season with salt and pepper.
Place the potatoes in a large, heavy pot and fill with enough salted water to cover by 1 inch. Bring to a boil, then lower the heat and simmer for 15 minutes; drain in a colander.
Using the same pot, heat the olive oil over medium heat. Add the sausage and cook, stirring, just until no longer pink, about 8 minutes. Stir in the beans, meat sauce, cooked potatoes, chicken broth and herbes de Provence; season with salt and pepper. Bring to a simmer and cook until slightly thickened, about 20 minutes.
White Bean Stew
Source: Everyday with Rachael Ray, February 2009, pgs. 77 & 79. Available online.
Ingredients:
Meat Sauce
1/4 C. extra-virgin olive oil
1/4 C. chopped pancetta
1 onion, finely chopped
1 carrot, finely chopped
2 ribs celery, finely chopped
1 clove garlic, finely chopped
2 lbs. ground beef
1/2 C. dry red wine
1 28 oz. can tomato puree
Salt and pepper
Stew
1/2 lb. baby potatoes, halved
1 T. extra-virgin olive oil
1/2 lb. pork sausage links, cut into 1/2-inch rounds
2 15 oz. cans cannellini beans, rinsed
3 C. Meat Sauce
2 C. chicken broth
4 tsps. herbes de Provence
Salt and pepper
Preparation:
Create the meat sauce. In a large, heavy pot, heat the olive oil over medium-low heat. Add the pancetta and cook until the fat is rendered, about 5 minutes. Increase the heat to medium, add the onion, carrot and celery and cook, stirring occasionally, until softened, about 8 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Increase the heat to medium-high, add the beef and cook, breaking it up, until no longer pink, about 8 minutes. Stir in the wine and cook until the liquid is cooked off, about 5 minutes.
Stir in the tomato puree and 1 cup water; season with salt and bring to a simmer. Partially cover and cook over low heat, stirring occasionally for the last 30 minutes, until thickened, about 2 hours. Season with salt and pepper.
Place the potatoes in a large, heavy pot and fill with enough salted water to cover by 1 inch. Bring to a boil, then lower the heat and simmer for 15 minutes; drain in a colander.
Using the same pot, heat the olive oil over medium heat. Add the sausage and cook, stirring, just until no longer pink, about 8 minutes. Stir in the beans, meat sauce, cooked potatoes, chicken broth and herbes de Provence; season with salt and pepper. Bring to a simmer and cook until slightly thickened, about 20 minutes.
Subscribe to:
Posts (Atom)