Been reading My Life In France by Julia Child! So good. What an encouragment. This woman taveled the world following her husband and his government relations job and learned to be content with it all. She was willing to try new things and discovered a love of something very much *not* native; French Food! She flung herself into learning the language in order to go to cooking school.
This book is an excellent read. I recommend it heartily (even though I haven't finished it yet) and hope to update with a full review when it's completed.
P.s. I just needed to post something QUICK!
Thursday, January 28, 2010
Saturday, January 09, 2010
Guiness Meat Pie
As taken from the cookbook Hot Providence and credits go to Nola Swanson
"This dish is a real magnet for gourmets! Since it is sort of an English dish, it might be fun to serve with popovers. It would go great with steamed asparagus, or some kind of root vegetable (beets!). I served a chocolate dessert which followed the red meat and wine very nicely.
Filling:
1/4 C oil, preferably olive
1 1/2 lbs beef top round, or stew meat
4 slices of bacon, chopped
1 large onion, diced
1 garlic clove, minced
2 carrots, sliced
1 stalk celery, sliced
8 oz mushrooms, stemmed and quartered
2 Tbsp. flour
1 C beef stock
1 C Guiness beer
1 C chestnuts, peeled and roasted
salt
peper
Crust:
2 C flour
1/4 C fresh white bread crumbs
1/4 tsp. salt
2/3 C chilled butter
1/2 C cold water
Topping:
1 egg, beaten
For filling: Heat oil in a medium pot. Add beef and bacon; sear over medium heat for about 5 minutes, or until beef is browned on all sides. Add onion, garlic clove, carrots, celery, and mushrooms, and cook 8 minutes or until soft, stirring occasionally. Sprinkle in flour and cook 1 minute before adding the beef stock, Guiness and chestnuts. Season with salt and pepper turn down heat and simmer at least 2 hours, stirring occassionally.
For crust: Mix flour, bread crumbs, and salt in a medium bowl. Cut in butter until crumbly. Add cold water and stir just until sticking together. Make balls out of 1/3 and 2/3 of the dough (one twice as large as the other) and chill for 30 minutes. Roll out large piece of dough, and place in a greased 9x9 pie pan. Add flling. Roll out small dough; cover pie and crimp edges. Brush top of crust with beaten egg and cut vents in the top crust.
Bake at 375 degrees Farenheit and 45 minutes, or until golden brown. Serve with Guiness or Cabernet Sauvignon or a French Bourdeaux."
"This dish is a real magnet for gourmets! Since it is sort of an English dish, it might be fun to serve with popovers. It would go great with steamed asparagus, or some kind of root vegetable (beets!). I served a chocolate dessert which followed the red meat and wine very nicely.
Filling:
1/4 C oil, preferably olive
1 1/2 lbs beef top round, or stew meat
4 slices of bacon, chopped
1 large onion, diced
1 garlic clove, minced
2 carrots, sliced
1 stalk celery, sliced
8 oz mushrooms, stemmed and quartered
2 Tbsp. flour
1 C beef stock
1 C Guiness beer
1 C chestnuts, peeled and roasted
salt
peper
Crust:
2 C flour
1/4 C fresh white bread crumbs
1/4 tsp. salt
2/3 C chilled butter
1/2 C cold water
Topping:
1 egg, beaten
For filling: Heat oil in a medium pot. Add beef and bacon; sear over medium heat for about 5 minutes, or until beef is browned on all sides. Add onion, garlic clove, carrots, celery, and mushrooms, and cook 8 minutes or until soft, stirring occasionally. Sprinkle in flour and cook 1 minute before adding the beef stock, Guiness and chestnuts. Season with salt and pepper turn down heat and simmer at least 2 hours, stirring occassionally.
For crust: Mix flour, bread crumbs, and salt in a medium bowl. Cut in butter until crumbly. Add cold water and stir just until sticking together. Make balls out of 1/3 and 2/3 of the dough (one twice as large as the other) and chill for 30 minutes. Roll out large piece of dough, and place in a greased 9x9 pie pan. Add flling. Roll out small dough; cover pie and crimp edges. Brush top of crust with beaten egg and cut vents in the top crust.
Bake at 375 degrees Farenheit and 45 minutes, or until golden brown. Serve with Guiness or Cabernet Sauvignon or a French Bourdeaux."
Thursday, January 07, 2010
Pumpkin Cranberry bread
Pumpkin Cranberry Bread
Prep time: 15 mins
Bake time: 1 hour
Ingredients
3 cups all-purpose flour
5 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
4 eggs
1 cup vegetable oil
1/2 cup orange juice
1 cup fresh or frozen cranberries
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5-inch loaf pans.
Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, vegetable oil and orange juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.
Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
Prep time: 15 mins
Bake time: 1 hour
Ingredients
3 cups all-purpose flour
5 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
4 eggs
1 cup vegetable oil
1/2 cup orange juice
1 cup fresh or frozen cranberries
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5-inch loaf pans.
Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, vegetable oil and orange juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.
Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
Subscribe to:
Posts (Atom)