Sneak peek of things to come......

Carne Guisada com Massa - Portugese Beef with Noodles (almost)

I have taken the Summer months off from blogging. Life during the Summer is a mix of too much, and nothing at all. I think I am finally glad it is over.

Today I tried a new recipe in honor of my husband. We found out earlier in the year that his ancestors hailed from Portugal, not Spain as we had previously thought. I searched the internet and came upon a wonderful site with several Portugese recipes. They all seemed easy enough and several sounded very delicious.

Since we have an abundance of stew meat from our recent side of beef purchase, I thought the best recipe to try would be Carne Gusada Com Massa. from Full Bellies, Happy Kids.

All went well until the beer was added. Neither hubby nor I drink beer. Anyone who knows me knows Tequila is my drink of choice and hubby, well, hubby doesn't drink unless it's a special occasion.

So, when I went to the grocers to buy the ingredients, I stood for at least 10 minutes deciding which beer to buy. You know, when you cook with wine, make sure it is one you would drink. Don't buy the cheap stuff. It makes a world of difference in the flavor, not to mention it is a bonus to the cook, who gets to drink the remainder. But I HATE beer. Wouldn't know a good one if it stepped on my toe. I ended up buying MGD in the TALL can. I can use it again tomorrow in the chicken right?

The recipe calls for pouring in half of the beer. I don't think they were counting on me using a tallboy, and it didn't occur to me until after the head started rising to the top of the pot that perhaps it was too much. After adding mucho quantities of pasta, then the water to cover as the recipe called for, it ended up being way too much liquid. In the future I will tone it all down a bit.

The meal was indeed yummy, the pasta was overcooked due to the amount of liquid, but all in all the fam gave it four stars.

Thank you Sandra for a delicious post. Next time I promise to follow directions more closely.

My Big Fat Greek Dinner Part One

I have this friend named Kathy Papadimitropoulis, "Pappas" for short. She is Greek of course and taught our bowling team how to make some of the favorite Greek dishes years ago. I have always wanted to try my hand again, but was worried it would be an "epic failure" as my son says.

When we were in Farmington, New Mexico (of all places) Hubby and I met up with an old friend and her hubby at Taverna Greek Grill. They had the most AMAZING Dolmades. Big as my fist and supposedly the appetizer! I am used to the small quarter cigar size type. My only complaint was they need MORE of the sauce they were served with.

Last weekend we went to The Athenian here in Aurora. The owner is my friend Kathy's cousin in a round about way. Kathy suggested the Saganaki, and I am so glad she did. It was absolutely amazing! Cheese on a baking dish, swimming in some sort of alcohol, then lit afire while the waitress exclaims "OPA!" Oooey, gooey goodness like you would not believe.

I have been thinking non stop about those huge Dolmades. I have been thinking non stop about Kathy's Tyropitakia, a Phyllo pastry triangle filled with feta cheese, eggs and parsley and baked until golden brown. Phyllo rocks in any form.

So last night I made up a batch of the Tyropitakia, courtesy of About.com. Kathy shared her recipe way back when, but I can't seem to locate it now. They were so awesome Hubby ate 17 of them in the course of the evening. It was too late for me to start on the Dolmades, so he made that his dinner. Do you have any idea how that much cheese mucks with ones system?

So today I began the Great Dolmathakia me Kima Adventure. Grape leaves stuffed with meat and rice. These meals are truly a labor of love. Something like the Tamale making process. Something that is much better done in an assembly line sort of way, as opposed to one woman going it alone. No matter how foodie psycho she is. I cooked for seven hours straight and still missed out on two of the dishes. Oh well there is still tomorrow. My body hurts.



Here are the recipes for what I have accomplished so far:

Tyropitakia: Cheese Pie Triangles
blatantly stolen from greekfood.about.com

8 oz feta cheese, crumbled
1 cup grated graviera (or a gruyere-type cheese)
(or 1 pound of feta cheese alone)
2 eggs, beaten
1 teaspoon freshly ground pepper
1/2 cup fresh finely chopped flat-leaf parsley
1 pound of thin phyllo dough sheets
1/2 cup of melted salted butter

Defrost Phyllo dough in the refrigerator overnight. Bring the phyllo to room temperature before beginning, and do not open the package until the filling has been prepared an you're ready to start making the pastry.

When you do open it, keep unused portion covered with a piece of waxed paper or plastic wrap and a cool damp towel. Make sure your hands are dry when handling.

Bring eggs and phyllo to room temperature (about 3 hours).

Preheat oven to 350 degrees F.

Mix the cheeses, eggs, parsley and pepper in a bowl until blended. The mixture will be thick and slightly lumpy.

Cut the phyllo dough lengthwise into strips 2 1/2 to 3 inches wide (for most phyllo, this means cutting it into four strips). I did this one strip at a time, as phyllo is difficult to work with.

Using a pastry brush, brush or dot the strip lightly with melted butter and place 1 teaspoon of the cheese and egg mixture on the strip, centered one inch from the end. (I found using my fingers worked best).

Fold one corner over in a triangle, then continue turning over the triangle to the end of the phyllo strip (like folding a flag).

Brush each triangle with a little melted butter and place on a lightly buttered or non-stick baking sheet.

Bake at 350 degrees for about 15 minutes, or until golden brown.

Remove from the oven, move to racks or plates, cool for several minutes, and serve hot.

Yield about 80 pieces. (Since this was my first time, I yielded way less. Some had two or three strips of phyllo, some had way more, depending on how sticky the sheets were. They were all yummy, but it would be good to perfect the process to obtain the maximum amount of goodies!)

Amazingly Easy Irish Soda Bread

Here is the recipe for the Soda bread I served with my Amazingly Delicious Corned beef and cabbage. Everyone said it reminded them slightly of corn bread. I thought it would be yummy with honey butter slathered on. Or just plain butter. Or just plain.

Good stuff!

printable recipe


Amazingly Easy Irish Soda Bread - Shannabelle Cooks
blatantly stolen from allrecipes.com
submitted by MP Welty
No need to adapt - the recipe is perfect as is!

4 cups all purpose flour 1/2 cup margarine, softened ( I used butter)
4 tablespoon white sugar 1 cup buttermilk
1 teaspoon baking soda 1 egg
1 tablespoon baking powder 1/4 cup butter, melted
1/2 teaspoon salt 1/4 cup buttermilk

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
I prefer a baking stone.

2. In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine.
Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly.
Form dough into a round an place on prepared baking sheet. In a small bowl, combine melted
butter with 1/4 cup buttermilk; brush loaf with this mixture. Us a sharp knife to cut an 'X' into the
top of the loaf.

3. Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the
loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter
mixture while it bakes.

Erin Go Bragh - Ireland Forever! Slow-Cooker Corned Beef and Cabbage

Whew, it's been awhile since I've blogged. So much has been going on that I just haven't had time to post anything worthy. I've been taking photos of everything I've baked and cooked, so someday the update will be awesome. Perhaps two or three posts at a time, but let's not push it.

It is traditional in our home to serve Corned Beef and Cabbage on St Paddy's day, and a few times after if we manage to get a good sale on the brisket. Last year I bought brisket flats for $.99 pound. Last night I went to the store to buy them, they had 15 or so points and a few decent flats. $2.49 and 2.99 a pound respectively. I nearly died! I purchased two flats in order to have enough to feed the family and walked away sulking. They also had no cabbage what-so-ever. I had to make a second stop to get the greens for our meal. What is this world coming to? I used to buy 10 briskets at a time and freeze them, and cabbage was in abundance. Hmmmm.

Anyway.

This recipe is one I found in a slow-cooker cookbook, and is by far the best ever recipe I have personally tasted. The apple cider vinegar really makes it wonderful.

printable recipe

Slow-Cooker Corned Beef and Cabbage
adapted from The Best Slow Cooker Cookbook Ever by Natalie Haughton

The slow cooker is the perfect way to go for this traditional dish, since it must
bubble away unintended for hours in any event. Be sure to serve with crusty
bread and pass Dijon mustard and Horseradish on the side.


Makes 6 to 8 servings

4 cups hot water
2 tablespoons cider vinegar
2 tablespoons sugar
1/2 teaspoon freshly ground pepper
1 large or 2 medium onions, cut into
wedges
1 (3-pound) corned beef round or
brisket packaged with spices
8 small white or yellow potatoes,
scrubbed and cut into quarters
1 head of green cabbage (about 1 1/2 pounds),
cored and cut into 10 wedges

1. In a 6-quart electric slow cooker, combine the water, vinegar, sugar, pepper
and onions, mixing well. Placed the corned beef in the misture. Scatter the potatoes
over the top and along the sides.

2. Cover and cook on the high heat setting 4 hours. Remove the lid and scatter the
cabbage wedges over the top. Cover and continue cooking on high 3 to 4 hours longer,
or until the beef is tender. To serve, carve the beef into slices and serve
with the cabbage and potatoes, with some of the cooking liquid spooned on top of the
beef to keep it moist.


Note: I add carrots during the first cooking, the color and flavor are very complimentary. I also don't add the cabbage until the final hour. I prefer mine tender crisp as opposed to soggy and limp!

The Photo above is during the first cooking stage, sans Cabbage. My camera makes everything look funky with strange colors. It looks like everything is swimming in a pool of blood! LOL someday I'll have a real camera and take real pictures!

Italian Meatballs

We have a go-to meal that the kids just love - ANY - form of spaghetti. I wanted something special to add some ooomph, so I decided to try some meatballs. Normally we just eat the pasta and sauce with bread, but sometimes meat is good too. These turned out awesome, hubby and kids raved over them, and I doubled the recipe so we froze a batch too. We even threw a few into the "Beef Stew" the second day 'round, when there was nothing but veggies left. They were a hit both times.


Italian Meatballs
adapted from The New York Times

Printable Recipe

Time 20 min.

2 lb ground meat of your choice
1 c fresh bread crumbs (I used day old sourbread)
1/2 c finely grated Parmesan
1 heaping tbsp chopped fresh basil
1 tsp kosher salt
1/2 tsp black pepper
1/8 tsp ground cayenne pepper
2 cloves garlic, minced
2eggs
3 tbsp olive oil

Combine all ingredients except olive oil in a large bowl. Mix lightly by hand. Roll meat between palms into balls about 2 inches in diameter. Do not roll too tightly.

Heat olive oil in a large heavy pot over medium-high heat. Add meatballs being careful not to overcrowd to ensure proper browning. Turn while cooking to brown on all sides. Remove to a platter as each batch is finished. Cool, cover and refrigerate or freeze until needed.

Yield: 16 meatballs

Italian Herb Roasted Chicken and Lemon Spaghetti

Chicken and Pork are my all time favorite meats. Pork usually ends up Mexican-style because there are so many pork recipes in that repertoire. Chicken lends itself to other exotic palates such as Moroccan, Italian, Oriental and the like. I have served my sons Chicken and Lemon Spaghetti for a decade or so. I think they prefer my own recipes, they all know how to make them, but the last time I prepared it I decided to venture into new territory and try something different. All in all, they were good recipes, but I definitely prefer my own Lemon Spaghetti. Today's recipe is Italian Herb Roasted Chicken hijacked from cooks.com. Giada's Lemon Spaghetti can be found on the foodnetwork.com website, but as I said we liked my recipe better, not to mention that is was less complicated.

I prefer dark meat Chicken because I believe it is more succulent and juicy. I have had my share of dry Chicken and Turkey boobies in my day and I prefer to avoid Chicken boobies unless it is Chik-Fil-A (shameless pitch for free grub). I rarely make my own chicken tenders so there you have it.

Oh and by the way, this recipe is pronounced It-talian Herb Roasted Chicken. I have to make that very clear. My dad, "Grld" - you have to leave out the vowels or it isn't the same - always pronounces it Eye - talian. I have to remind him time and time again you don't go to Eye - taly, you go to It -taly.

Printable Recipe


Italian Herb Roasted Chicken
adapted from cooks.com (mine is better - really it is)

3-4 lbs. chicken thighs
1/4 cup flour
1/2 tsp. salt
1/8 tsp. white pepper
1/2 tsp. thyme - divided in half
1/2 tsp. oregano or marjoram (I used oregano) - divided in half
1/2 tsp. rosemary (I always smoosh - yes that's a technical term - mine, who needs toothpicks in their food?) - divided in half
1/2 tsp. fresh parsley, minced - divided in half
3 cloves garlic, minced or smooshed to your own culinary preference
1 large onion, sliced
1/2 cup chicken broth
Olive oil for sautéing

Preheat oven to 375 degrees F.

Rinse chicken leaving slightly moist for dredging.

In a heavy skillet, add olive oil to a depth of 1/4 inch. Add garlic and sliced onion, saute, being sure not to overcook. Burnt garlic is just plain nasty.

Mix flour, salt, pepper and half measures of herbs into flat bowl for dredging. Dredge chicken pieces until well coated.

Brown the chicken evenly on both sides in olive oil. Does not need to be cooked through, as you will finish in the oven. Transfer browned chicken and onion slices to a casserole or baking pan.

Combine remaining herbs and broth. Baste chicken with broth mixture and a little olive oil, continue to baste occasionally during cooking.

Roast chicken for 50 minutes or until tender and juices run clear (depends upon weight of chicken). Internal temperature should be about 160 degrees F.

Serve with Lemon Spaghetti - seriously my recipe is so simple a child could do it (and often does in our home).


Lemon Spaghetti

1 lb spaghetti
1/2 cup lemon juice
1/2 cup butter, melted
1 handful parsley
1/8 cup fresh grated Parmesan cheese

Cook pasta according to package directions. While pasta is straining in colander, heat butter and lemon juice just to boiling. Add in parsley and cheese. Stir in pasta and mix well to coat. Serve with more cheese and parsley as garnish.