I need to clarify this recipe. My mom made this for us back in the day but when I pressed her for the recipe she could not recall it. So I had to put my memory to to the test and this is the end result.
Serves 6
2 pounds skirt steak, sliced into small pieces
20 ounces of sliced mushrooms
1 large onion diced
2-3 cloves of garlic diced
2 teaspoons thyme
1/2 cup dry white or marsala wine
2 cups beef stock
2 tablespoons corn starch
1/2 cup cold water
2 tablespoons olive oil
salt and pepper to taste
Heat the olive oil in a large skillet. Add the mushrooms. Leave in the pan on high heat and don't stir for about 4 minutes, stir to flip them and continue cooking for about 3 more minutes. When the mushrooms have reduced, add the meat and season with salt, pepper and thyme. Continue to cook until meat is browned. Add the onions and the garlic and cook for about 3 more minutes. Add the wine and beef stock, adjust seasoning if needed. Mix the corn starch and water together and pour over items in skillet, stirring to combine. Continue to cook until mixture comes to a full boil and thickens. Lower heat to simmer for about 5 minutes. Serve over buttered rice.
Cook's Notes- Mushrooms give off less water if you do not stir them too much during cooking. I add them to the pan and leave them alone until they have browned on the first side. Then I stir them just to get the majority to turn over. Then I leave them alone for another 3 minutes or so until the other side is browned. Do not season them until you are almost done cooking them. Salt also encourages them to release their water.
Thursday, April 28, 2011
Tuesday, April 26, 2011
Mom's Carrot Cake
This recipe comes to you courtesy of my mom. It was always a crowd favorite. The first time I made it was when I was about 12. I made it for my mom on her birthday. I flew solo when I made it and it came out beautifully. The original recipe calls for a cup and a half of oil. I reworked the recipe with 1 stick of butter and 1 cup applesauce. Way less fat but just a much flavor and moisture.
1 stick of butter softened
2 cups sugar
1 cup unsweetened applesauce
4 eggs
1 teaspoon cinnamon
2 cups shredded carrots
2 cups flour
2 tsp cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
1 cup chopped nuts
1 cup shredded coconut
1 can crushed pineapple, well drained
Cream Cheese Frosting
2 cups unsweetnened heavy cream whipped, set aside
1 brick of softened cream cheese
1 container of mascarpone cheese
1 1/2 cups powdered sugar
1 teaspoon vanilla
Mix together all the dry ingredients in a large bowl, set aside. In a mixer blend together sugar and butter. Add eggs one at a time. Mix in pineapple and carrots. Add half of the dry ingredients, then all of the applesauce and finish with the rest of the dry ingredients. Fold in the nuts and coconut. Pour into 2 9 inch greased cake pans. Bake at 350 for about 40 minutes or until a toothpick inserted in the center comes out clean. Cool and unmold. Frost with cream cheese frosting below.
Cream Cheese Frosting
In a mixer whip the cheeses with the powdered sugar and vanilla. By hand, fold in the whipped cream. Frost the cake and set it in the frig until ready to serve.
Cook's Notes- Mascarpone Cheese is an Italian Cream Cheese. It tastes similar to unsweetened whipped cream. It can be used in both sweet and savory dishes. Look for it in the deli section of your grocery store.
1 stick of butter softened
2 cups sugar
1 cup unsweetened applesauce
4 eggs
1 teaspoon cinnamon
2 cups shredded carrots
2 cups flour
2 tsp cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
1 cup chopped nuts
1 cup shredded coconut
1 can crushed pineapple, well drained
Cream Cheese Frosting
2 cups unsweetnened heavy cream whipped, set aside
1 brick of softened cream cheese
1 container of mascarpone cheese
1 1/2 cups powdered sugar
1 teaspoon vanilla
Mix together all the dry ingredients in a large bowl, set aside. In a mixer blend together sugar and butter. Add eggs one at a time. Mix in pineapple and carrots. Add half of the dry ingredients, then all of the applesauce and finish with the rest of the dry ingredients. Fold in the nuts and coconut. Pour into 2 9 inch greased cake pans. Bake at 350 for about 40 minutes or until a toothpick inserted in the center comes out clean. Cool and unmold. Frost with cream cheese frosting below.
Cream Cheese Frosting
In a mixer whip the cheeses with the powdered sugar and vanilla. By hand, fold in the whipped cream. Frost the cake and set it in the frig until ready to serve.
Cook's Notes- Mascarpone Cheese is an Italian Cream Cheese. It tastes similar to unsweetened whipped cream. It can be used in both sweet and savory dishes. Look for it in the deli section of your grocery store.
Paella
Paella is a Spanish one pot meal. It's a good choice for a weeknight meal for a couple of reasons. The entire meal is contained in the one dish, eliminating the need for sides and you can get it on the table in about 40 minutes max. Even less if your meat is defrosted ahead of time. Serves about 6-8
6 boneless, skinless chicken thighs
1 pound shrimp peeled and deviened
6-8 large scallops
2 Linguesa Sausages cut into slices
1 onion diced
1 red bell pepper diced
2 cloves of garlic minced
1 can fire roasted tomatoes
1 cup frozen peas
2 tablespoons olive oil
1 cup white long grain rice(not instant)
1/2 cup dry white wine
1 1/2 cups chicken stock
1 tablespoon smoked paprika
1 small pinch saffron (optional)
salt and pepper to taste
In a large, heavy skillet heat the oil. Add the sausage and cook until crisp. Add the chicken and continue to brown. Pour the rice into the bottom of skillet. Add the onions, pepper, garlic, salt and pepper, and tomatoes.
Stir to combine. Pour over all the paprika, saffron, wine and stock. Bring to boil, lower to simmer and put a lid over skillet. Set timer for 15 minutes. At minute 9 add the scallops, pushing them down into the liquid. At minute 7 put the shrimp over top. At minute 5 add the peas. Cover and continue to let the timer run out. Turn off the heat and let the dish sit covered for 5 more minutes. Serve.
Cook's Notes- Paella lends itself well to just about any seafood. You could add clams or mussels in shell right before you add the liquid and let them go. Not a seafood fan, leave it out all together. I have even seen a vegetarian version with eggplant, peppers, onions and frozen artichoke hearts.
Linguesa Sausage is a spanish style sausage and readily available in the meat section of your grocery store. It has smoked paprika and garlic in it so it lends itself beautifully to the dish.
6 boneless, skinless chicken thighs
1 pound shrimp peeled and deviened
6-8 large scallops
2 Linguesa Sausages cut into slices
1 onion diced
1 red bell pepper diced
2 cloves of garlic minced
1 can fire roasted tomatoes
1 cup frozen peas
2 tablespoons olive oil
1 cup white long grain rice(not instant)
1/2 cup dry white wine
1 1/2 cups chicken stock
1 tablespoon smoked paprika
1 small pinch saffron (optional)
salt and pepper to taste
In a large, heavy skillet heat the oil. Add the sausage and cook until crisp. Add the chicken and continue to brown. Pour the rice into the bottom of skillet. Add the onions, pepper, garlic, salt and pepper, and tomatoes.
Stir to combine. Pour over all the paprika, saffron, wine and stock. Bring to boil, lower to simmer and put a lid over skillet. Set timer for 15 minutes. At minute 9 add the scallops, pushing them down into the liquid. At minute 7 put the shrimp over top. At minute 5 add the peas. Cover and continue to let the timer run out. Turn off the heat and let the dish sit covered for 5 more minutes. Serve.
Cook's Notes- Paella lends itself well to just about any seafood. You could add clams or mussels in shell right before you add the liquid and let them go. Not a seafood fan, leave it out all together. I have even seen a vegetarian version with eggplant, peppers, onions and frozen artichoke hearts.
Linguesa Sausage is a spanish style sausage and readily available in the meat section of your grocery store. It has smoked paprika and garlic in it so it lends itself beautifully to the dish.
Monday, April 25, 2011
Pasta with Bacon, Goat Cheese and Peas
Pasta is a working girl's best friend. If you are in a hurry, you can't go wrong with pasta. All you need is a few basic pantry ingredients and you are good to go. I like to serve this with a lovely garden salad
Serves 6
3-4 strips of bacon diced
1/2 of a red onion diced
1 1/2 cup of frozen peas
5 oz goat cheese
2 cloves of garlic diced
1/2 cup dry white wine
salt and pepper to taste
Start your pasta water. Meanwhile chop the bacon, onion and garlic. In a large dry skillet, cook the bacon until crisp. Drain off as much fat as possible. Add the onion and garlic and continue to cook for about 3 minutes. Add the peas and cook for another 3 minutes, stirring occasionally. Season the skillet mixture with salt and pepper. Add the goat cheese breaking up until mostly incorporated. Add the wine and cook until it makes a smooth sauce. Turn off the heat and leave until pasta is cooked. Remember to liberally salt your pasta water, it should taste like sea water. Drain the pasta, reserving 1-1 1/2 cups of water. Pour the pasta into the skillet and reheat. Add the pasta water and continue to cook until the water tightens up the sauce. Serve immediately. Don't forget the parm!
Cook's Notes- After I finished this dish I thought that this would also have been good with fresh, diced mushrooms. Bacon and shrooms are a classic.
If you want to lower the fat content, swap the bacon for prosciutto. It is much lower in fat and just as yummy. You may want to add 1 tablespoon of olive oil to your pan before you add the prosciutto.
Serves 6
3-4 strips of bacon diced
1/2 of a red onion diced
1 1/2 cup of frozen peas
5 oz goat cheese
2 cloves of garlic diced
1/2 cup dry white wine
salt and pepper to taste
Start your pasta water. Meanwhile chop the bacon, onion and garlic. In a large dry skillet, cook the bacon until crisp. Drain off as much fat as possible. Add the onion and garlic and continue to cook for about 3 minutes. Add the peas and cook for another 3 minutes, stirring occasionally. Season the skillet mixture with salt and pepper. Add the goat cheese breaking up until mostly incorporated. Add the wine and cook until it makes a smooth sauce. Turn off the heat and leave until pasta is cooked. Remember to liberally salt your pasta water, it should taste like sea water. Drain the pasta, reserving 1-1 1/2 cups of water. Pour the pasta into the skillet and reheat. Add the pasta water and continue to cook until the water tightens up the sauce. Serve immediately. Don't forget the parm!
Cook's Notes- After I finished this dish I thought that this would also have been good with fresh, diced mushrooms. Bacon and shrooms are a classic.
If you want to lower the fat content, swap the bacon for prosciutto. It is much lower in fat and just as yummy. You may want to add 1 tablespoon of olive oil to your pan before you add the prosciutto.
Friday, April 22, 2011
Brunch!!!!!
I love brunch but I am not a fan of the huge price tag to eat out. So we will often have it at home. Usually if I'm serving brunch it is usually on a Sunday after we return from church. It never fails but holidays that fall on a Sunday are the weekend I'm scheduled to sing at the Mission. That means I need recipes that I can make ahead and throw into the oven as soon as I get home. Oven French Toast is a family favorite and the recipe closely resembles a bread pudding. Since I made that Christmas morning I am going to make a strata this year. Again, it is assembled just like a bread pudding. Below I've given you my Easter brunch menu along with some of the recipes. I wish everyone a very happy Easter.
Here's what's going to be on the Garrene's Easter table
Sausage, Spinach, and Cheese Strata
Oven Home Fries
Fresh Berries
Sweet Rolls
Here's what's going to be on the Garrene's Easter table
Sausage, Spinach, and Cheese Strata
Oven Home Fries
Fresh Berries
Sweet Rolls
Oven Home Fries
Home fries make a great side to the strata. I came up with this method because I didn't want to stand around a skillet on Easter. I wanted to have everything come out of the oven at the same time.
Cook's Notes- To save time, look for bags of home fries in the refrigerated section of your grocery store. I get the chunky kind.
Serves 8-10
Serves 8-10
2-3 bags of home fries
1 large onion chopped
1/2 teaspoon thyme
1-2 large red bell peppers chopped
Salt and pepper to taste
Olive oil
Place the potatoes, onion and peppers in a bowl. Give them a liberal sprinkle of salt and pepper. Pour on 2-3 tablespoons of olive oil over all. Toss to coat. Pour onto a rimmed baking sheet that has been sprayed with cooking spray. Put into a preheated 350 oven for 45 minutes to 1 hour until veggies are browned. Half way through baking, remove from oven and turn to get them evenly browned.
Sausage, Spinach, and Cheese Stratta
A strata is the Italian version of a bread pudding. They are a great item for a brunch menu because you can make it the day before and then bake it the day of your party.
Serves 12
1 loaf unsliced bread(make it a good quality loaf of soft white bread from the bakery)
1 pound Italian sausage
2 cups Gruyere cheese
1 large package of frozen chopped spinach
1 large onion diced
2 cloves garlic minced
8 large eggs
3 cups fat free half and half
1 teaspoon salt
1/2 teaspoon pepper
several dashes of Tabasco sauce
Spray a large casserole dish with cooking spray, set aside. Defrost the spinach. Place the spinach in the center of a clean kitchen towel. Fold in the edges over the spinach and give it a good squeeze. Keep squeezing to get as much water out of the spinach as you can. Squeeze the sausage from its casing into a large skillet with 1 tablespoon olive oil and brown. Add the onion, spinach and garlic and cook until onions are translucent. Cut the bread into 1-2 inch cubes. Mix together the eggs, half and half, salt, pepper and tabasco in a large bowl. To assemble, put the bread, cheese, and sausage mixture into the casserole. Pour the egg mixture over the top. Cover and place in the frig overnight. Preheat the oven to 350. Place the strata onto a rimmed baking sheet. Bake uncovered for 1 hour to 1 hour and 30 minutes. If the strata browns too fast, tent with foil until baked.
Cook's Notes- Different ovens and even the type of baking dish you use may vary the cooking time. Start to test for doneness after an hour. Insert a knife into the center. If it comes out clean, it's done.
Serves 12
1 loaf unsliced bread(make it a good quality loaf of soft white bread from the bakery)
1 pound Italian sausage
2 cups Gruyere cheese
1 large package of frozen chopped spinach
1 large onion diced
2 cloves garlic minced
8 large eggs
3 cups fat free half and half
1 teaspoon salt
1/2 teaspoon pepper
several dashes of Tabasco sauce
Spray a large casserole dish with cooking spray, set aside. Defrost the spinach. Place the spinach in the center of a clean kitchen towel. Fold in the edges over the spinach and give it a good squeeze. Keep squeezing to get as much water out of the spinach as you can. Squeeze the sausage from its casing into a large skillet with 1 tablespoon olive oil and brown. Add the onion, spinach and garlic and cook until onions are translucent. Cut the bread into 1-2 inch cubes. Mix together the eggs, half and half, salt, pepper and tabasco in a large bowl. To assemble, put the bread, cheese, and sausage mixture into the casserole. Pour the egg mixture over the top. Cover and place in the frig overnight. Preheat the oven to 350. Place the strata onto a rimmed baking sheet. Bake uncovered for 1 hour to 1 hour and 30 minutes. If the strata browns too fast, tent with foil until baked.
Cook's Notes- Different ovens and even the type of baking dish you use may vary the cooking time. Start to test for doneness after an hour. Insert a knife into the center. If it comes out clean, it's done.
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