Oh you gotta love frozen ground beef patties (^__^) Tonight's dinner is salisbury steak and egg noodles.
Just dredge some patties in egg, then flour, twice for a nice thick crust (which will end up as a soggy, delicious piece of carby goodness), and fry until browned. Then remove the patties, dump the oil and melt some butter and brown a bit of garlic and flour, maybe some onions if you feel like it.
I had some garlic and onion soup leftover from last night, so I used it for the gravy. I added some dehydrated onion just because I find salisbury steak was apparently MADE for using up dried onions, they just add a certain "something".
My only regret is that there was no sourdough left to serve with it!
Monday, March 29, 2010
Saturday, March 27, 2010
I Dream of French Onion Soup... And Cheese..... And Garlic......
How about a little of both (^_^). I had this vision of a soup, a hot garlicky, oniony broth over mozzarella cheese.
First I would need caramelized onions, so I chopped half of a red onion, and tossed it in a pot over medium heat with two tablespoons of melted butter. I stirred it ever so often until the onions were almost burnt, then added several tablespoons of minced garlic.
Next, I tossed in about five or six cups of beef broth, a half or so cup of beer, an ancho, and a bay leaf, and left to simmer and reduce a bit for about a half hour or so. At the end, I added a hit of worchestershire sauce, honey, and a couple of teaspoons of tomato paste.
I had the idea to have softish pieces of cheese in a strong broth, and have spent the last day or two pondering the idea. I cubed some mozzarella cheese into 1 inch cubes, and put them into the bowls, and poured over the boiling hot soup. In hindsight, I should have let the soup cool a bit, and used smaller cheese cubes.
But this turned out really well. A strong beef soup, with some nice sweet onion and plenty of garlic flavor, and soft bites of cheese.
First I would need caramelized onions, so I chopped half of a red onion, and tossed it in a pot over medium heat with two tablespoons of melted butter. I stirred it ever so often until the onions were almost burnt, then added several tablespoons of minced garlic.
Next, I tossed in about five or six cups of beef broth, a half or so cup of beer, an ancho, and a bay leaf, and left to simmer and reduce a bit for about a half hour or so. At the end, I added a hit of worchestershire sauce, honey, and a couple of teaspoons of tomato paste.
I had the idea to have softish pieces of cheese in a strong broth, and have spent the last day or two pondering the idea. I cubed some mozzarella cheese into 1 inch cubes, and put them into the bowls, and poured over the boiling hot soup. In hindsight, I should have let the soup cool a bit, and used smaller cheese cubes.
But this turned out really well. A strong beef soup, with some nice sweet onion and plenty of garlic flavor, and soft bites of cheese.
Friday, March 26, 2010
Salted Caramel Brownies
Ever since the cookies, I've thought of how to combine chocolate pastry with salted caramel. The problem with the cookies was caramel expulsion, with only about half of the cookies coming out with the caramel neatly enrobed in the chocolate cookie.
So now comes salted caramel brownies! These are based on the brownies from the Eagle Brand website http://eaglebrand.com/recipes/details/?RecipeId=4166&category=-1 and the caramel recipe here http://www.foodnetwork.com/recipes/ina-garten/fleur-de-sel-caramels-recipe/index.html
As always, I modified the recipes to my purpose and ingredients (^_^)
Brownies:
1 14oz can sweetened condensed milk
3/4 cup 60% cocoa chocolate chips
1/3 cup cocoa powder
2 eggs
1/3 cup baking mix (I swear it doesn't matter what kind.... biscuit, buttermilk pancake, muffin, whatever)
1 or 2 tb. strong coffee (I mixed about a teaspoon instant coffee with a tablespoon or two of very hot water)
Caramel:
1/2 cup vanilla sugar
1/4 cup molasses
1 1/2 cup heavy cream
5 tb butter
1 tsp salt
To make the caramel, combine the sugar, molasses, and half cup water in a pan, and bring to a boil for several minutes, meanwhile warming the cream, butter, and salt. After boiling the sugar mixture for about 5-10 minutes, add the cream, and boil over medium heat for.... awhile (*^_^) until it almost reaches firm-ball stage (drop some caramel into ice cold water to determine this). It took at least 20 minutes of boiling for me, and the mixture reduced a bit.
To make the brownies, combine the sweetened condensed milk, chocolate chips, and cocoa powder in a pan and melt (or do it in the microwave). In another bowl, combine the biscuit mix and eggs. Add the chocolate mixture and coffee, combine well, and bake in a 350 degree oven.
About halfway through baking, swirl as much of the caramel as you desire over the top of the brownies, and continue baking until done.
I sprinkled the top with some coarse turbinado sugar for a bit of a sweet crunch, since neither the brownies nor caramel are super-sweet. I think they could have taken or left the sugar, but what the hey, I felt indulgent and decadent ((^_-))
Sweet, salty chocolate, tastier than it sounds!
So now comes salted caramel brownies! These are based on the brownies from the Eagle Brand website http://eaglebrand.com/recipes/details/?RecipeId=4166&category=-1 and the caramel recipe here http://www.foodnetwork.com/recipes/ina-garten/fleur-de-sel-caramels-recipe/index.html
As always, I modified the recipes to my purpose and ingredients (^_^)
Brownies:
1 14oz can sweetened condensed milk
3/4 cup 60% cocoa chocolate chips
1/3 cup cocoa powder
2 eggs
1/3 cup baking mix (I swear it doesn't matter what kind.... biscuit, buttermilk pancake, muffin, whatever)
1 or 2 tb. strong coffee (I mixed about a teaspoon instant coffee with a tablespoon or two of very hot water)
Caramel:
1/2 cup vanilla sugar
1/4 cup molasses
1 1/2 cup heavy cream
5 tb butter
1 tsp salt
To make the caramel, combine the sugar, molasses, and half cup water in a pan, and bring to a boil for several minutes, meanwhile warming the cream, butter, and salt. After boiling the sugar mixture for about 5-10 minutes, add the cream, and boil over medium heat for.... awhile (*^_^) until it almost reaches firm-ball stage (drop some caramel into ice cold water to determine this). It took at least 20 minutes of boiling for me, and the mixture reduced a bit.
To make the brownies, combine the sweetened condensed milk, chocolate chips, and cocoa powder in a pan and melt (or do it in the microwave). In another bowl, combine the biscuit mix and eggs. Add the chocolate mixture and coffee, combine well, and bake in a 350 degree oven.
About halfway through baking, swirl as much of the caramel as you desire over the top of the brownies, and continue baking until done.
I sprinkled the top with some coarse turbinado sugar for a bit of a sweet crunch, since neither the brownies nor caramel are super-sweet. I think they could have taken or left the sugar, but what the hey, I felt indulgent and decadent ((^_-))
Sweet, salty chocolate, tastier than it sounds!
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