Sunday, November 23, 2014
Sunday, August 3, 2014
Monday, May 12, 2014
Friday, May 9, 2014
I always found meals that are absolutely fabulous are usually the most difficult to prepare. I wanted to take this all time classic recipe and give it my spin. Often people seem a little bit intimidated when making homemade gravy. But after making this recipe, I'm pretty sure anyone who give this a try will master making homemade gravy.
The key to making gravy that is perfectly brown and smooth, is making sure the pan has enough fat and not too much flour is in the pan. Having too much flour will clump up in the pan and the flour will not brown properly. Having too much oil will cause the gravy to be extremely greasy.
You may notice in the directions, there are two batches of gravy made. The reason for this is to gather the flavor from the first pan that the steaks were cooked in, and combining it all together. Due to the size of the skillet, all of the gravy can not be made in the skillet at one time due to the quantity of gravy being made.
1 1/2 TBSP olive oil
1/2 TBSP butter
2 large onions, thinly sliced
1/4 tsp salt
6 medium cube steaks
1 1/4 cup all purpose flour flour
3/4 TSP black pepper
1/2 TSP salt
1/2 TSP cayenne pepper (optional)
1/4 cup canola oil
6 TBSP of butter divided (this will be used for the roux)
3/4 cups of flour (divided).
1 beef bullion cube
3 cups of water (divided)
1/2 red bell pepper diced
1 1/2 sticks of celery thinly sliced
Additional salt and pepper to taste
Salt, black pepper and garlic powder.
1. Remove the steaks from the pack and place them onto a plate and allow them to stand at room temperature for 30 minutes to an hour. Allowing the steaks to come to room temperature will prevent the steaks from being tough and not cooking properly.
2. In a medium skillet on a high flame, heat together 1 1/2 TBSP olive oil and 1/2 TBSP butter. Once the oil and butter are hot add the onions lowering the heat to medium and cook the onions until they've browned slightly. Once slightly browned, add 1/4 TSP salt. Cook until the onions are completely brown and caramelized, stirring occasionally. Remove from the heat and set aside.
3. Cover a cutting board with cling wrap, placing the steak on top and place another piece of cling wrap on top. Using a meat mallet or a heavy spoon, pound the meat until it's slightly thin. Do not over beat the meat, this will cause your meat to crumble and fall apart.
4. In a bowl combine together the flour, 3/4 TSP black pepper, 1/2 TSP salt and 1/2 TSP cayenne pepper.
5. Lightly sprinkle both sides of the steaks with salt, black pepper and garlic powder.
6. Dredge the steaks into the flour, shaking off any excess flour and place the steaks onto a plate.
7. In a 10 inch skillet heat 1/4 cup canola oil on medium flame. Add the steaks 2 at a time into the pan, cooking until browned on both sides (3 to 4 minutes on both sides) Remove from the skillet and cook the remaining steaks the same way. The steaks will not be done, they will finish cooking in the gravy.
1. In the skillet, add 2 1/2 - 4 tablespoons of flour to the remaining oil thats in the pan. If the roux is too oily, add a little more flour. Cook until the roux is brown, about 4 minutes.
2. Now whisk in 1 cup of water, this will deglaze the pan and give all the flavor the gravy deserves. Whisk in a 1/4 tsp of salt then remove from the heat and set aside. This will be added to the second batch of gravy.
3. In a medium sauce pan melt 4 TBSP unsalted butter, then stir in 1/2 cup all purpose flour. Cook until the gravy has browned about 4 minutes. If your roux is too dry add more butter, a tablespoon at a time. Slowly whisk in 2 1/4 cups of water. Whisk until smooth, then add the previous batch of gravy, whisking all together. Taste for salt and pepper and adjust seasonings. Add 1 beef bullion cube and whisk until it has completely dissolved. If the gravy is too thick add a couple of more tablespoons of water.
4. Add the cooked onions, peppers and celery to the gravy. Bring to a soft boil then add the steaks to the gravy. Reduce the flame to medium and cook for 20 minutes, allowing the steaks to fully cook and to become tender.
Hi everyone, I am so pleased to announce my first contest. Although this contest requires a few things to enter, it's worth it for this machine. Sadly this contest is for the USA only, I did some research on how I could possibly include other countries, even by using a gift card to purchase the mixer from amazon in a country outside of the USA, the gift card will not work. You can read the gift card policy here: http://www.amazon.com/gp/help/customer/display.html?nodeId=3122091
Saturday, April 26, 2014
There are many recipes for Scalloped Potatoes that are not so great. I wanted to make a recipe that had just enough cheese, onions and the potatoes weren't mushy. So here it is, Scalloped Potatoes made my way. The main concept of this recipe is to make a Bechamel that is very simple to make. You may have to double the amount of Bechamel but over all this decision is up to you. If you want a creamier Scalloped Potatoes, simply double the Bechamel recipe.
These potatoes are peeled, then soaked in extremely cold water for an hour, then everything is thrown together in a casserole dish and baked until perfect.
6 TBSP unsalted butter
1/4 cup all purpose flour
1 1/2 cups milk (you can use any type of milk such as skim or reduced fat.
1/4 tsp cayenne pepper
1 TBSP garlic powder
4 1/4 cups of mozzarella cheese
3 1/2 pounds of peeled and thinly sliced russet potatoes (soaked in ice water for 1 hour, then drained)
2 medium onions thinly sliced.
Salt and pepper to taste
1. In a sauce pan melt 6 TBSP unsalted butter, then mix in 1/4 cup of all purpose flour. Cook the flour but not to long (only about 30 seconds). The flour will still be very pale in color, this is called a blond roux. Now whisk in 1 1/2 cups of milk, then add 1/4 tsp cayenne pepper & 1 TBSP garlic powder. Whisking making sure everything is smooth. Bring to a slight boil.
2. In a bowl beat 2 eggs and once the bechamel has came to a slight boil, remove from the heat, temper the eggs with the bechamel and add the eggs to the bechamel.
3. Add 1/4 cup of cheese to the bechamel, stir until the cheese has melted.
4. In a buttered casserole dish (9x13) spread half of the potatoes across the bottom of the pan and sprinkle them with salt and pepper. Then spread all of the onions on top of the potatoes and pour over half of the bechamel and sprinkle half of the cheese over. Cover with the remaining potatoes and sprinkle with salt and pepper. Then pour over the remaining bechamel and sprinkle with remaining cheese. Bake in a preheated 400 degree oven for 1 1/2 hours or until golden brown on top.
Monday, April 7, 2014
loaves Units: US | Metric
1 (1/4 ounce) package active dry yeast or 2 1/2 teaspoons yeast
1 1/4 cups warm water (test as with a baby’s bottle)
3 cups all-purpose flour or bread flour
2 teaspoons sugar
1 teaspoon salt
1 tablespoon olive oil or canola oil
cornmeal (for dusting pan)
1 egg yolk
In a small bowl, dissolve yeast with a quarter cup of the lukewarm water. Pour yeast into a large bowl. Mix in flour, sugar, salt, and remaining lukewarm water and mix in until dough starts to form. If too sticky, add a bit more flour.
Turn out onto flat surface and knead for 6-8 minutes or until smooth and elastic. Put dough into an oiled bowl, turn to coat, cover with a thick towel, and let rise in a warm place, free from draft, until doubled in size, or about 1.5-2 hours.
For bread machine, just use to mix and do the first rising of the dough, then remove to shape into loaves and do second rise, following instructions below.
Preheat oven to 425°F.
Remove dough onto a floured surface. Punch down and shape into 2 oblong loaves about a foot long each. If you own a baking stone or unglazed ceramic tiles, dust lightly with cornmeal and put into preheated oven. Put loaves on a peel (large wooden spatula), also lightly dusted with cornmeal, or on a cookie sheet sprinkled with cornmeal. Cover and let rise again for 40 minutes. Loaves will about double in width.
In a small dish, add egg yolk and 1 tablespoon of water. Slit tops of risen bread 3 or 4 times, making slits that are a quarter of an inch deep. With a brush, paint tops with egg wash. If on a peel, slide loaves onto stone or tile; otherwise put cookie sheet in oven.
Bake for 10 minutes at 425°F Then lower heat to 400F and bake for an additional 30-35 minutes, until golden and baked through. To check if it’s done, thump the bottom of each loaf; if it sounds hollow, it’s done.
8 Allow the bread to cool completely before cutting into it.