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Archive for June, 2009

Pot Roast With Mushrooms and Red Wine

Ingredients:

1 pot roast, lean chuck, bottom round, or rump, about 3 to 4 pounds
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons olive oil
1 medium onion, halved, thinly sliced
1 rib celery, thinly sliced
8 ounces whole small button mushrooms, trimmed, washed, or sliced mushrooms
4 cloves garlic, smashed and minced
1/2 teaspoon dried marjoram or thyme
1 small bay leaf
1 cup chicken broth
1 cup dry red wine, such as pinot noir/burgundy or cabernet
1 can (28 ounces) crushed tomatoes

Preparation:

In a large pot or Dutch oven, heat olive oil over high heat. Combine flour with salt and pepper; dredge the pot roast in the mixture. Brown the roast on all sides in the hot oil. Add the onions, celery, and mushrooms; reduce heat to medium and saute, stirring frequently, for about 2 minutes. Add the garlic and cook for 1 minute longer. Add the thyme or marjoram, bay leaf, chicken broth, wine, and tomatoes; bring to a boil. Reduce heat to low; cover and simmer for 2 to 2 1/2 hours, or until the beef is very tender.
Serves 6.

This recipe was found here: Pot Roast with Red Wine and Mushrooms

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This looks so good!

stuffed zucchinis

Stuffed Zucchinis with Cheese and Italian Sausage
Serves 4 – 6

Stuffed Zucchinis with Cheese and Italian Sausage
Adapted from Elise’s Simply Recipes

6 zucchinis
4 Italian sausages
1 14 oz. can of diced tomatoes
2 garlic cloves
2 Tbsp white wine
1/4 tsp ground Italian herb
Optional: fresh basil or other herbs
1 egg
1/2 C grated mozzarella
1/4 C grated Parmesan
Vegetable oil
Salt and pepper

Slice the zucchinis in half lengthwise. Use a spoon and scoop out the insides leaving the zucchinis about 1/4 in thick. Sprinkle the insides of the zucchinis with some salt to draw out excess moisture. Chop the scooped zucchini insides and set aside.

Heat a tablespoon of oil in a nonstick skillet over medium high heat. Brown the sausage and break it up into small pieces. Remove into a mixing bowl and set aside. Add the chopped zucchinis, drained tomatoes, garlic, white wine, dried Italian herb mix, salt and pepper to taste. Cook until all of the moisture has absorbed. Mix in the browned sausage and wait until the filling has cooled.

Preheat the oven to 400 degrees F. Drain any moisture that may have come out of the filling before mixing in the cheese and egg. Also drain any moisture that has been drawn out of the zucchinis. Mix the egg and cheeses into the filling and scoop generously into the zucchinis. Bake for about 20 minutes or until the zucchinis have softened.

This recipe found here: Stuffed Zucchinis with Cheese and Italian Sausage

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coconut cupcake

Ingredients

Makes 2 dozen

3 cups cake flour (not self-rising)
2 teaspoons baking powder
1 teaspoon salt
3 sticks (1 1/2 cups) unsalted butter, room temperature
2 1/4 cups sugar
1/2 teaspoon pure vanilla extract
1 cup coconut milk
8 large egg whites
1 1/4 cups shredded sweetened coconut

Seven-Minute Frosting
Fresh Roasted Coconut, for garnish

Directions

1.Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners; set aside.

2.In a medium bowl, whisk together flour, baking powder, and salt; set aside.

3.In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until just combined. Transfer mixture to a large bowl; set aside.

4.In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold a third of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg-white mixture; stir in shredded coconut.

5.Divide batter evenly among the muffin cups, filling each with a heaping 1/4 cup batter. Bake, rotating pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Transfer pans to a wire rack. Invert cupcakes onto rack; then reinvert and let cool completely, top sides up. Frost cupcakes with seven minute frosting, swirling to cover. Cupcakes may be stored in a covered container in the refrigerator for up to 3 days. Garnish with fresh coconut just before serving.

Recipe found here: Martha Stewart’s Coconut Cupcakes

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Ingredients

Makes about 5 1/2 cups

3/4 cup plus 2 tablespoons sugar
1 tablespoon light corn syrup
3 large egg whites, room temperature

Directions

1.In a small, heavy saucepan, combine 3/4 cup sugar, corn syrup, and 2 tablespoons water. Heat over medium heat, stirring occasionally, until sugar has dissolved. Rub a bit between your fingers to make sure there is no graininess. Raise heat to bring to a boil. Do not stir anymore. Boil, washing down sides of pan with a pastry brush dipped in cold water from time to time to prevent the sugar from crystallizing, until a candy thermometer registers 230 degrees about 5 minutes. (Depending on the humidity, this can take anywhere from 4 to 10 minutes.)

2.Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites on medium speed until soft peaks form, about 2 1/2 minutes. Gradually add remaining 2 tablespoons sugar. Remove the syrup from the heat when the temperature reaches 230 degrees (it will keep rising as pan is removed from heat). Pour the syrup in a steady stream down the side of the bowl (to avoid splattering) containing the egg-white mixture, with the mixer on medium-low speed.

3.Beat frosting on medium speed until cool, 5 to 10 minutes. The frosting should be thick and shiny. Use immediately.

The recipe was found here: Martha Stewart’s Seven Minute Frosting

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