Confident Kitchen

Skill: Medium
Prep: 20 minutes
Total: 2 hours

Ingredients

Combine flour, paprika, salt, and pepper in a small bowl.

Fry bacon in large cast iron skillet. While bacon is cooking, roll each piece of beef in flour mixture. Remove bacon from skillet, add beef pieces, cooking 3-4 minutes per side.

Remove beef from pan. Add onion. Saute 5-7 minutes or until onion is translucent. Add garlic, cooking for 1 minute. Add beer, then scrape up any brown bits on the bottom of the pan. Add tomatoes, bacon, and beef back to the skillet. Simmer for 1 hour, stirring occasionally.

**Note** At this point, the skillet may be too small. I poured the contents of the skillet into an 8-quart pot and continued from there.

Add potatoes, carrots, turnips, oregano, and thyme. Simmer for 30 minutes. Serve hot.

Adapted from this recipe on Simply Recipes.

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For the glaze:

1 bottle shiraz (we used Purple Moon, $4 at Trader Joes)
~ 2 handfuls of ripe blackberries
~ 1tsp to 1tbsp sugar

For the lamb:
1 3-5 lb boneless leg of lamb, fat trimmed
4-5 leaves sorrel, sliced thinly
salt & pepper to taste

Preheat oven to 350. Coat inside of lamb with salt, pepper, and sorrel. Roll lamb and tie with kitchen string. One end of the lamb will be nice and neatly packaged, one end will look “flappy.” This is fine, it won’t affect the cooking. Cook for about 1 hour (the general rule is 30-35 minutes/lbs).

While the lamb is cooking, combine wine, sugar, and blackberries in a sauce pot and bring to a boil. Use a whisk to mash the berries and to stir occasionally, reducing mixture by roughly 2/3, or until syrupy.

Use a brush to coat the lamb in glaze, then cook for another roughly 30 minutes, re-glazing regularly. When the internal temperature of the meat reaches 150-155 degrees, remove from oven and let sit for 15-20 minutes. Slice and serve.

We had this with corn and asparagus. We matched it up with Black Mountain Vineyards 2006 Pinot Noir and Gaetano D’Aquino Valpolicella.

Thoughts:
Next time I may apply the glaze throughout the whole process. The flavor of the glaze wasn’t a strong as I expected, nor did it get any “crunch.” Those aren’t necessarily bad things, but it wasn’t exactly what I expected.

This was phenomenally delicious.

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From Eating Well

Skill:  Easy
Prep:  10 minutes
Total:  30 minutes

• 1 tablespoon extra-virgin olive oil
• 1 pound pork tenderloin, trimmed and cut into 1-inch pieces
• 3/4 teaspoon salt
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 2 teaspoons paprika, preferably smoked
• 1/4 teaspoon crushed red pepper, or to taste (optional)
• 1 cup white wine
• 4 plum tomatoes, chopped
• 4 cups reduced-sodium chicken broth
• 1 bunch kale, ribs removed, chopped (about 8 cups lightly packed)
• 1 15-ounce can white beans, rinsed

1. Heat oil in a Dutch oven over medium-high heat. Add pork, sprinkle with salt and cook, stirring once or twice, until no longer pink on the outside, about 2 minutes. Transfer to a plate with tongs, leaving juices in the pan.
2. Add onion to the pan and cook, stirring often, until just beginning to brown, 2 to 3 minutes. Add garlic, paprika and crushed red pepper (if using) and cook, stirring constantly, until fragrant, about 30 seconds. Add wine and tomatoes, increase heat to high and stir to scrape up any browned bits. Add broth and bring to a boil.
3. Add kale and stir just until it wilts. Reduce heat to maintain a lively simmer and cook, stirring occasionally, until the kale is just tender, about 4 minutes. Stir in beans, the reserved pork and any accumulated juices; simmer until the beans and pork are heated through, about 2 minutes.

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My friend Karina passed along a Brioche recipe last week, and I just had to try it. There is no kneading the dough, so if you’ve had problems baking bread before (I know I have), then this recipe is a good introduction.

This recipe originally came from Dessert First, though I’ve rewritten it to make it more user-friendly and to fix a few little errors. There is a lot of work involved, especially if you’ve never tried a recipe like this before. Trust me, when you take a the first bite of this fluffy, buttery, beautiful bread, you’ll forget how much work it was.
Skill: Hard
Prep: 1-2 hours
Total: 1-2 hours active, 2 hours rise, stand overnight

Dough

• 3 cups (15 oz) bread flour
• 20 tablespoons (10 oz ) unsalted butter, cold
• 1 envelope active dry yeast
• 1/3 cup plus 1 teaspoon sugar
• 1/4 cup warm water (105 to 115 degrees F)
• 5 large eggs, cold
• 1 tablespoon sour cream
• 1 1/2 teaspoons salt

Filling

• 3/4 cup ( 5 1/2 oz) muscavado or piloncillo sugar
• 1/8 teaspoon salt
• 4 tablespoons unsalted butter, softened

1 egg for egg wash

Directions

Place flour in a bowl and put in the freezer for 15 minutes. This helps keep the butter from melting. Cut butter into 1-inch pieces and place in mixing bowl. Beat lightly until butter is smooth. Place butter in the refrigerator to keep cold.

Place the yeast, water and 1 teaspoon of sugar in a clean mixer bowl and let the yeast dissolve for 5 minutes. Add 1/3 cup sugar, eggs, sour cream, salt, and flour and mix with the dough hook until the ingredients are combined.

Knead the dough for about 5 minutes on medium speed until it forms a ball around the dough hook and is moist and sticky but not gooey or mushy. Add butter, a little bit at a time until thoroughly mixed.

Scrape the dough into an oiled bowl and cover with a dishtowel. Refrigerate overnight or for up to 24 hours.
Take the dough out of the refrigerator and scrape out on a floured surface. Roll out to about 18 by 12 inches by 1/2 inch thick. Mix together the softened butter and muscavado sugar and salt. Spread the mixture evenly over the dough, leaving a one inch margin on one long side. Roll up the dough on the long side, pressing down firmly on the seam to completely seal it. You can now either slice off pieces to form into the little boules for brioche à tête, or you can slice into segments and bake off in the loaf pans. If you are making brioche à tête, you may need to use a bit of flour to keep the dough from becoming too sticky as you are working it. Place dough in buttered pans.

Cover the tins or pans with plastic wrap and place in a warm place. Let the dough rise until doubled, about 2 hours. It is advisable to place a baking sheet under the pans or tins in case the dough rises too much and overflows.

Heat the oven to 350 degrees F. Beat the egg with about a teaspoon of water to make an egg wash. Brush the tops of the brioche with the egg wash, avoiding the sides of the pan. Bake the brioche for about 20-25 minutes, until the tops are deep golden brown and the bottoms of the tins sound hollow when tapped. Cool brioche on a wire rack for about 5 minutes, then unmold and let finish cooling.

I made a loaf and a mini-brioche, using leftover dough that I cut-off from the loaf after it overflowed.  I am definitely going to invest in brioche tins for next time.

Comments(2)

Found on Orangette’s website.

Skill: moderate
Prep: 15 minutes
Total: 45 minutes

Baked Eggs

• Butter, for greasing ramekins
• 6 large eggs
• ¼ tsp salt
• ¼ tsp black pepper
• 1/8 tsp freshly grated nutmeg
• 1/8 tsp cream of tartar
• 3 oz coarsely grated Cantal cheese, about 1 cup
• 6 Tbs creme fraiche
• Chopped fresh chives, for garnish

We used 3 egg whites, two egg yolks, and 1/2 cup of the cheese. If you can’t find Cantal cheese, another smooth French cheese would work.

Position an oven rack in the middle position, and preheat the oven to 350 degrees Fahrenheit. Butter 6 (8-ounce) ramekins or a 9 x 13 baking dish. If you are using ramekins, place them on a rimmed baking sheet for ease of transport.

Separate the eggs, putting the whites into a large mixing bowl and carefully sliding the whole, unbroken yolks into a small bowl of cold water.

Using an electric mixer at medium-high speed, beat the egg whites with salt, pepper, nutmeg, and cream of tartar until they just hold stiff peaks. Fold in ½ cup cheese gently but thoroughly. Divide the egg white mixture among ramekins or transfer to the baking dish, smoothing the top slightly. [The whites will stand above the rims of the ramekins.] Make an indentation in the center of the whites in each ramekin, or, if you are using the baking dish, make 6 evenly spaced indentations. Using your fingers, carefully remove the yolks from the water one at a time, and slip one yolk into each indentation.

Stir the creme fraiche so that it is smooth and free of lumps, and spoon one tablespoon on top of each yolk. Sprinkle the eggs with the remaining cheese.

Bake the eggs until the whites are puffed and pale golden, 10 to 14 minutes. The yolks should jiggle slightly. Sprinkle with chives, and serve immediately.

Sweet and Spicy Bacon

• 1 ½ Tbs packed light brown sugar
• Rounded ¼ tsp cayenne
• Rounded ¼ tsp freshly ground black pepper
• 1 lb thick-cut bacon (about 12 slices)

We cut this recipe in half and should have reduced the baking time by half as well.

Position an oven rack in the middle position, and preheat the oven to 350 degrees Fahrenheit.

In a small bowl, stir together the brown sugar, cayenne, and black pepper.

Arrange the bacon slices in 1 layer, not overlapping, on the rack of a large broiler pan or a foil-lined baking sheet. Bake the bacon for 10-20 minutes. Turn the slices over, and sprinkle them evenly with the spiced sugar. Continue baking until the bacon is crisp and deep golden, about 10-20 minutes more, checking every 5 minutes. Transfer to paper towels to drain before serving.

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I had some leftover chocolate from a fondue party last weekend and on a whim, melted about 1/3 cup for the top of this bread. Fantastic!

Skill: easy
Prep: 5 minutes
Total: 65 minutes

• 4-5 small overripe bananas
• 1/3 cup melted butter
• 3/4 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1 1/2 cups flour
• 1/3 cup melted chocolate (I melted 72% dark chocolate with a few Tablespoons heavy whipping cream)

Preheat over to 350.  Smash bananas in a large mixing bowl.  Add melted butter, stir thoroughly.  Mix in sugar, egg, and vanilla.  Add baking soda and flour, stir completely. Pour mixture into a buttered 4×8 baking dish.  Slowly pour melted chocolate over mixture, using a spatula to swirl into the top of the batter.  Bake for 1 hour.  Let cool on a wire rack.

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Originally I planned on making freestyle lasagna, but couldn’t find the fresh lasagna noodles that I wanted. Instead of breaking down and impulse-buying a pasta maker, I decided to try this with store-bought noodles. The pasta maker is on my Christmas/Birthday list.

Each flavor is distinguishable in this lasagna, and it went over well at dinnertime. The variations are endless.

Skill: Easy
Prep: 15 minutes
Total: 60 minutes

• 1 package lasagna noodles
• 2 tomatoes, sliced
• 1 can olives, sliced
• 1/2 cup pine nuts
• 1 cup ricotta cheese
• 1 cup grated mozzarella cheese
• 1/4 cup pesto
• cherry tomatoes for top (optional)

Prepare lasagna according to directions. Spread one layer of noodles in a baking dish. Layer tomatoes, pesto, olives, pine nuts, and cheeses. Add a second layer of noodles, repeat. I left the cheese off the top layer. Cover with foil or a lid and bake at 350 for 40 minutes. Remove foil or lid and bake an additional 5 minutes. Serve warm.

This tool (pictured below) is called a tomato shark. It’s another one of my favorite kitchen tools and only costs a few dollars. I use it to remove the stem area of tomatoes and strawberries, or to gouge out bad spots on produce such as potatoes.

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From the current version of Eating Well. This dish is amazing and we will definitely keep it in our regular rotation.
Skill: Easy
Prep: 45 minutes
Total: 1 1/2 hours

**Recipe originally called for 3 squash, but I reduced it to serve 2**

• 1 acorn squash, halved
  
• 2 ounces bulk turkey sausage
• 1 small onion, chopped
• 1/2 medium red bell pepper, chopped
• 1 clove garlic, minced
• 1/2 tablespoon chili powder
• 1/2 teaspoon ground cumin
• 1 cups chopped cherry tomatoes
• 1 15-ounce can black beans, rinsed
• 1/2 teaspoon salt
• Several dashes hot red pepper sauce, to taste
• 1/2 cup shredded Swiss cheese

1. Preheat oven to 375°F. Lightly coat a large baking sheet with cooking spray.
2. Cut squash in half horizontally. Scoop out and discard seeds. Place the squash cut-side down on the prepared baking sheet. Bake until tender, about 45 minutes.

3. Meanwhile, lightly coat a large skillet with cooking spray; heat over medium heat. Add turkey sausage and cook, stirring and breaking up with a wooden spoon, until lightly browned, 3 to 5 minutes. Add onion and bell pepper; cook, stirring often, until softened, 3 to 5 minutes. Stir in garlic, chili powder and cumin; cook for 30 seconds. Stir in tomatoes, beans, salt and hot sauce, scraping up any browned bits. Cover, reduce heat, and simmer until the tomatoes are broken down, 10 to 12 minutes.
4. When the squash are tender, reduce oven temperature to 325°F. Fill the squash halves with the turkey mixture. Top with cheese. Place on the baking sheet and bake until the filling is heated through and the cheese is melted, 8 to 10 minutes.

This little silicone cup is the most useful thing in my kitchen. It only holds about 1/4 cup, but I use it for almost every recipe to dish out the spices I need before I start cooking.

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This is a variation of a recipe I found in Vegetarian Times.

• 3 cups day old bread, cubed
• 1 1/2 cups grated Gruyere cheese
• 1 cup broccoli
• 1 cup cauliflower
• 3 eggs, lightly scrambled
• 1 yellow onion, chopped
• 1 cup water
• salt and pepper to taste

Saute the onion for 5-7 minutes.  Add 1 cup water and set aside.  In a large bowl mix bread, broccoli, cauliflower, and cheese.  Add onion mixture and eggs.  Season with salt and pepper.  Mix by hand until all the liquid is absorbed.  Mold in a loaf pan.  Place loaf pan in larger roasting pan filled with water.  Bake at 350 for 35-40 minutes.

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Waffles from morning to midnight is a great source for trying out new types of waffles.

(Pictured here with homemade huckleberry syrup)

• 5 Tablespoons unsalted butter
• 1 cup pumpkin puree
• 1/2 cup firmly packed dark brown sugar
• 1/4 cup granulated sugar
• 1 1/4 teaspoons ground cinnamon
• 1 1/4 teaspoons peeled grated fresh ginger
• 1/8 teaspoon ground cloves
• 1/8 teaspoon freshly grated nutmeg
• Pinch of salt
• 1 1/3 cups all-purpose flour
• 1 Tablespoon double-acting baking powder
• 1/2 teaspoon baking soda
• 1 cup milk
• 1/2 cup sour cream
• 2 large eggs
• 2 Tablespoons dark rum
• 1 teaspoon pure vanilla extract

Preheat waffle iron.

Melt butter, reserve. In a large bowl, combine the pumpkin, sugars, spices, and salt. Mix together well with rubber spatula or small electric mixer. Stir in the flour, baking powder, and baking soda. The mixture will be thick and a little lumpy. In another bowl, beat together the milk, eggs, sour cream, rum, and vanilla. Add the liquid ingredients to the pumpkin mixture and stir. Fold in melted butter.

Spoon out 2/3 to 3/4 cup batter onto waffle iron. Cook until golden. **You may need to cook them longer than other waffles. We let them sit for about twice as long as normal**

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