Sunday, June 27, 2010
Chicken, Potato, and Onion Risotto
Saturday, June 26, 2010
Pear and Bacon Grilled Cheese
Anyway, fry your bacon.
Get it nice and crispy to stand out against that gooey cheese. Go ahead and drain the bacon, and then stick it on top of the cheese-bread. Cover the bacon with thin slices of pear.
I threw out half the fat of the bacon and put a half tablespoon of butter in the hot pan. Throw the sandwich in there, and this is where my fun bacon press comes into place.
Isn't he pretty? I have yet to name him. He is perfect for making various hot sandwiches, including Greek or Turkish Toast. I'll make sure to put that recipe up here. Anyway, Mr. Bacon Press is just heavy enough to sit on top of my sandwiches without me having to do any work and to get them that perfect shade of golden brown. All you pressless people out there will have to go old school and use your spatula or a plate.
Wait, is there anything more old school than a bacon press?
Anyway...flipper and you may have to add a bit more butter to the pan for side two. And Voila!
You have this incredibly beautiful salty sweet buttery gooey melty bit of heaven.
It is seriously good. So seriously good I had to photograph my last bite to remember it by.
So go eat and be merry! This guy is a great fancy picnic sandwich because it is so easy to make and really durable-wrap it in tin foil and a towel and head out with your fella or lady.
Unless you're me and will be stuck eating this Beauless and alone.
Friday, June 25, 2010
Slow Cooker Beef Stew
She originally includes no potatoes, but why on earth would you do that. The potato is the most perfect vegetable in the world, and the addition of it can only mean good things. I remember her only using full carrots-but I am just too lazy for that, and usually end up just slicing baby carrots in half. Less peeling that way. I tend to dislike celery, so I don’t know if I really include the full cup…Her recipe calls for 1 large can of tomatoes, but I dislike the mushiness that ensues, and use instead some fresh tomatoes I’ve diced. Yeah, they have skins. Whatever.
Her recipe also calls for white sugar, but definitely use brown sugar instead. It hangs out with the carrots and the beef better.I always used to think that brown sugar was better for you than white sugar…I mean, brown rice is better for you than white rice, people seem to think brown eggs are better for you…I think the only difference is bleaching. I don’t know. I’m no scientist.
One major thing I’d added is a generous splash of Worcestershire sauce. I don’t think you can mess up by putting Worcestershire sauce in anything.
Ok. I can think of a few things you can mess up…
Mom’s recipe has only 1/2 a rutabaga, but I love the things. I’ll just chop the whole thing in there. If you’re scared of Rutabaga, don’t be. It’s one of the strangest and most amazing vegetables. It’s like a cross between a potato, onion, and an apple, and it’s the one I’d rather eat raw than the rest of the three. The thing about Rutabagas though is they are pretty tricky to figure out. They’re a very hard spherical bulb, so that makes chopping difficult. They’re also dipped in wax, generally, to preserve their freshness. There are a bunch of ways to get that wax off, including peeling with a peeler and slicing right off. However, I think the easiest way is to cut the Rutabaga into discs and then just snip off the surrounding wax.
The cool thing about Rutabaga is that they are kind of like Tofu-they work with whatever you put them in. You can make smashed Rutabagas and then alter the flavor by making them savory with butter and salt, or sweet with milk and brown sugar. You can bake them into your apple pies and they will take on the flavor of the cinnamon and sugar. I’m pretty much a big fan.
See? Like that.
One last thing I crazily added one day that I will never go without again-Apple Juice. It just felt right. Heck, next time I might add some apples in.
1 lb. Stew Meat
1 Bunch Carrots
1 Cup Celery
1 Large Onion
1 Small Rutabaga
2 Large Potatoes
1 T Brown Sugar
1 T Salt
3 Cloves Garlic
2 Medium Tomatoes
1 Big ol’ splash Worcestershire Sauce
1/2 Cup Apple Juice
Chop onion, Celery, and Tomatoes to a medium dice. Remove the wax from your Rutabaga and cut into cubes a little smaller than 1 inch. Cut your potatoes to same size.
Crush garlic and dice it.
Peel and cut carrots 1/4 inch thick.
Add all vegetables to slow cooker, add meat, salt, and sugar.
Pour your apple juice over top and splash in that Worcestershire sauce.
Give it a toss, turn slow cooker to high (6 hours), and let it rock.