I trust everyone had a lovely Thanksgiving. For the first time in five years, I did not host the Big Meal. The honors when to the Mother this year as they recently moved into my neighborhood and it made sense to have the Big Meal there. For one, they have the room and the big table, and two, no hounds for my allergy prone sister to deal with.
But that is not to say I haven’t made any new dishes! No! Indeed not! In fact, the Pantry Challenge tied in quite nicely with the many meals made this past weekend.
Pantry Reduction for 11/19/07:
Cranberries from 2004
Pumpkin from 2005 (went in pumpkin pie - already reviewed recipe here)
Goat cheese (expiration date of Nov)
Butternut Squash from the garden (‘07)
(Confession - I did throw away the frozen watermelon cubes and the smelt from 2001. Ew.)
Let’s start with dessert:
Apple-Cranberry Pie (CI Nov/Dec 07, pg 24) 7
I knew I had two packages of vacuum sealed cranberries frozen in the freezer. What I didn’t realize was how old they were! The date (yes, I date things!) was...2004. Ooo...much embarrassment. This pie would be perfect to use up one bag: the cranberries are combined with oj, sugar and spices and brought to a boil and then simmered on the stove until they reach a jelly-like consistency. As they are cooled, peeled apples are combined with arrowroot (my substitution for cornstarch because I was out) and spices and then simmered on the stove till sticky-glazed. Now this was a major departure from the recipe. The recipe had one doing the apples in the microwave, but I don’t own a microwave and had to modify greatly. Later I read the article that accompanied the recipe and they didn’t recommend simmering the apples because it made them mushy. My apples were mushy to begin with, so eh, do what works.
Other than I think I need to start pre-baking my bottom crusts, reports were very favorable toward this pie. The cranberries added a nice sweet-tart counter point to the apples. I would make this again. Very festive.
Glazed Brussel Sprouts (Duluth News Trib, Wed, Nov 14, Taste Section) 5
This sounded really good, but I confess I managed to screw this recipe up. First, I cut the butter in half, but forgot to cut the brown sugar in half as well. Glaze ended up very runny. Then I over cooked the sprouts. I think this would have been really good if I had paid more attention to my cooking and less to cleaning up dishes.
Roasted Butternut Squash and Shallots (Fine Cooking, Nov 07) 8
I’ve made similar squash dishes and they don’t get much easier than this. Peel and cube a butternut squash. Peel and quarter four shallots. Toss with extra-virgin olive oil, salt, pepper and crushed fresh rosemary. Bake. Eat. Yum!
However, the best dish of the weekend wasn’t even a turkey dish! This dish was fantastic and has now become my favorite BBQ Beef recipe:
Barbeque Beef Subs (Everyday with Rachel Ray, Dec/Jan, pg 60) 9
First, I did greatly modify the recipe to make it in the crockpot rather than on the stove top. As the recipe directed, I did cube the beef into 2" chunks and browned them on the stove before putting them in the crock pot. I deglazed the pan with some beer (water or beef stock would also work) and added the liquid to the beef. Cover and cook for 8 hours on low.
Meanwhile, combine ketchup, cider vinegar, brown mustard and brown sugar, and warm to blend the flavors. Refrigerate till later. When the beef is done, drain and shred. Add pre-prepared sauce and re-heat. Now here is what really made these stand out (beside the sauce), slice and warm a french baguette, add bbq and serve. Oh. My. Goodness. Fantastic.
I served these with broccoli slaw (broccoli slaw, mayo, sour cream, white wine vinegar and crushed red pepper). When I ran out of baguette, I tried some ciabiatta take-and-bake rolls and those were just as yummy. Leftovers were delicious.
One other note - the recipe as written had some quantity issues. It called for 6 lb beef brisket (!) - I bought 3.5 and that was enough for about 4 meals (with two sandwiches apiece). And even though I halved the beef quantity, there wasn’t enough sauce so I had to double the sauce.
And last, but not least:
Squash, Black Bean and Ricotta Tamales (Eating Well, Dec 2007, pg 89) 7
Ole! A bit of prep on the front end, but a very tasty meal on the back end. This was also venturing into new territory for me - tamales - all the corn stalks and wrapping and what not. But with all said and done, I would do it again.
The dough - masa flour, ricotta, corn grits, oil, baking powder and water are mixed together and set aside.
The filling - pureed squash, black beans, canned diced green chilies, and goat cheese.
Corn stalks are soaked until pliable (note - it takes more than 30 minutes as the recipe states). Dough is smeared down, a dollup of filling placed on top and everything carefully rolled and tied into a nice little bundle. Steam for an hour and eat.
I thought they turned out a tich on the dry side, but I am informed that tamales are like that. I served with some steamed asparagus and a nice meal was had by all.
But that is not to say I haven’t made any new dishes! No! Indeed not! In fact, the Pantry Challenge tied in quite nicely with the many meals made this past weekend.
Pantry Reduction for 11/19/07:
Cranberries from 2004
Pumpkin from 2005 (went in pumpkin pie - already reviewed recipe here)
Goat cheese (expiration date of Nov)
Butternut Squash from the garden (‘07)
(Confession - I did throw away the frozen watermelon cubes and the smelt from 2001. Ew.)
Let’s start with dessert:
Apple-Cranberry Pie (CI Nov/Dec 07, pg 24) 7
I knew I had two packages of vacuum sealed cranberries frozen in the freezer. What I didn’t realize was how old they were! The date (yes, I date things!) was...2004. Ooo...much embarrassment. This pie would be perfect to use up one bag: the cranberries are combined with oj, sugar and spices and brought to a boil and then simmered on the stove until they reach a jelly-like consistency. As they are cooled, peeled apples are combined with arrowroot (my substitution for cornstarch because I was out) and spices and then simmered on the stove till sticky-glazed. Now this was a major departure from the recipe. The recipe had one doing the apples in the microwave, but I don’t own a microwave and had to modify greatly. Later I read the article that accompanied the recipe and they didn’t recommend simmering the apples because it made them mushy. My apples were mushy to begin with, so eh, do what works.
Other than I think I need to start pre-baking my bottom crusts, reports were very favorable toward this pie. The cranberries added a nice sweet-tart counter point to the apples. I would make this again. Very festive.
Glazed Brussel Sprouts (Duluth News Trib, Wed, Nov 14, Taste Section) 5
This sounded really good, but I confess I managed to screw this recipe up. First, I cut the butter in half, but forgot to cut the brown sugar in half as well. Glaze ended up very runny. Then I over cooked the sprouts. I think this would have been really good if I had paid more attention to my cooking and less to cleaning up dishes.
Roasted Butternut Squash and Shallots (Fine Cooking, Nov 07) 8
I’ve made similar squash dishes and they don’t get much easier than this. Peel and cube a butternut squash. Peel and quarter four shallots. Toss with extra-virgin olive oil, salt, pepper and crushed fresh rosemary. Bake. Eat. Yum!
However, the best dish of the weekend wasn’t even a turkey dish! This dish was fantastic and has now become my favorite BBQ Beef recipe:
Barbeque Beef Subs (Everyday with Rachel Ray, Dec/Jan, pg 60) 9
First, I did greatly modify the recipe to make it in the crockpot rather than on the stove top. As the recipe directed, I did cube the beef into 2" chunks and browned them on the stove before putting them in the crock pot. I deglazed the pan with some beer (water or beef stock would also work) and added the liquid to the beef. Cover and cook for 8 hours on low.
Meanwhile, combine ketchup, cider vinegar, brown mustard and brown sugar, and warm to blend the flavors. Refrigerate till later. When the beef is done, drain and shred. Add pre-prepared sauce and re-heat. Now here is what really made these stand out (beside the sauce), slice and warm a french baguette, add bbq and serve. Oh. My. Goodness. Fantastic.
I served these with broccoli slaw (broccoli slaw, mayo, sour cream, white wine vinegar and crushed red pepper). When I ran out of baguette, I tried some ciabiatta take-and-bake rolls and those were just as yummy. Leftovers were delicious.
One other note - the recipe as written had some quantity issues. It called for 6 lb beef brisket (!) - I bought 3.5 and that was enough for about 4 meals (with two sandwiches apiece). And even though I halved the beef quantity, there wasn’t enough sauce so I had to double the sauce.
And last, but not least:
Squash, Black Bean and Ricotta Tamales (Eating Well, Dec 2007, pg 89) 7
Ole! A bit of prep on the front end, but a very tasty meal on the back end. This was also venturing into new territory for me - tamales - all the corn stalks and wrapping and what not. But with all said and done, I would do it again.
The dough - masa flour, ricotta, corn grits, oil, baking powder and water are mixed together and set aside.
The filling - pureed squash, black beans, canned diced green chilies, and goat cheese.
Corn stalks are soaked until pliable (note - it takes more than 30 minutes as the recipe states). Dough is smeared down, a dollup of filling placed on top and everything carefully rolled and tied into a nice little bundle. Steam for an hour and eat.
I thought they turned out a tich on the dry side, but I am informed that tamales are like that. I served with some steamed asparagus and a nice meal was had by all.
1 comment:
I'm so glad you stopped by my blog.
I'm a little envious of your 0° weather. I'm baking some muffins and it has raised the temperature in the house to very uncomfortable levels. I think it is about 84°F outside and VERY humid --- YUCK! I'm more than ready for fall!
Cute doggie you have.
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