beer braised chicken thighs, lemony potato rounds, green beans
Cajun shrimp fettucine alfredo, broccoli
General Tso's Chicken, white rice, broccoli
corn chowder with avocado and lime, short rib empanadas
salsa verde chicken salad
Hawaiian chicken sandwiches, sweet potato fries
veal scallopine with mushrooms and madeira, mashed potatoes, asparagus

Friday, August 29, 2014

Mongolian Beef

Mongolian Beef
C loves Mongolian Beef, but he hates the green onions (or chives, as he calls them.) He always has our favorite Chinese restaurant add more vegetables to his dish. I added a green bell pepper because my mom had sent me home with a few from her garden. This sauce was amazing, it was the perfect take out fake out. The best part is the whole thing came together faster than you can order take out. Thanks to Tide and Thyme for the wonderful recipe.
Mongolian Beef

1 tablespoon vegetable oil
1 pound steak (sirloin or flank), thinly sliced
1 green bell pepper, seeded and thinly sliced
2 cloves garlic, minced
1 teaspoon ginger, grated
¼ cup green onion, sliced (for garnish)

¼ cup soy sauce
2 tablespoons hoisin sauce
2 tablespoons brown sugar
2 teaspoons Sriracha
2 tablespoons cornstarch
1/3 cup beef broth
1 teaspoon sesame oil

Heat the oil in a pan over medium-high heat, add the beef and bell pepper, saute for 4 to 5 minutes. Add the garlic and ginger and stir-fry for 30 seconds more.

In a liquid measuring cup mix the soy sauce, hoisin sauce, brown sugar, Sriracha, cornstarch, beef broth, and sesame oil. Pour into the pan with the beef and cook until it thickens , about 2 minutes. Remove from heat. Garnish with green onions before serving.
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Wednesday, August 27, 2014

Easy French Bread

Easy French Bread
I made an error when preparing these amazing loaves of bread. I should have made them longer during the loaf forming portion of the recipe. They work better set on the baking sheet at an angle, so greater length can be achieved. So I ended up with two wide loaves of the most delicious bread I have ever eaten. Miss F and I gobbled up two warm slices with butter fresh from the oven before dinner, that is two slices each. This recipe creates a beautifully soft crust, which is perfect for serving plain with just a bit of butter. Next time I make it, I am going to try it in a loaf pan to make sandwich bread, I think it would be perfect for Miss F's lunchbox. Thanks to Naomi Cakes for the most amazing bread recipe I have ever prepared.
Easy French Bread

½ cup lukewarm water
½ teaspoon sugar
1 tablespoon dry active yeast
2 cups lukewarm water
2 tablespoons sugar
2 teaspoons salt
2 tablespoons oil
Approximately 5+ cups all-purpose flour
1 egg mixed with 1 teaspoon cold water, to glaze

In a two cup measure, stir together the ½ cup lukewarm water with ½ teaspoon sugar and yeast. Let rest 10 minutes.

While the water yeast mixture is resting, combine the 2 cups water, 2 tablespoons sugar, salt and oil in the bowl of a stand mixer, stir. Add the water yeast mixture and 2 cups of the flour. Stir to combine. Continue to add the flour in ½ cup amounts, kneading with the dough hook attachment after each addition. When the dough begins to pull away from the sides of the bowl, stop adding flour. Let rise in a warm place for one hour.

Punch down the dough and divide in two. Roll into long loaves, folding the dough and pinching underneath. Use a serrated knife to score three slits in the top of each loaf. Cover with a towel and let rise for 35 minutes more.

Preheat the oven to 375 degrees. Beat 1 egg with 1 teaspoon cold water, and brush on top of the loaves. Let the loaves rise, uncovered this time, 10 minutes more. Bake for 25-30 minutes, or until golden brown and the loaves sound hollow when tapped. Cool on wire racks.
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Monday, August 25, 2014

Salmon with Dill Horseradish Sauce

Salmon with Dill Horseradish Sauce
The first time I ever had slow baked salmon was at Bank, a former Jean-Georges restaurant. I enjoyed it so much, I had it served (by Bank) at our wedding.  It is by far my favorite way to prepare salmon and makes for such a moist piece of fish.  The preparation method is great for a dinner party because it doesn't need much attention at all.  This salmon was amazing, I love horseradish and it pairs perfectly with the fresh dill and lemon.  The sauce was inspired by Table
Salmon with Dill Horseradish Sauce

4 salmon fillets
1 tablespoon olive oil
1 lemon, sliced
4 sprigs dill
salt and pepper, to taste
1 cup sour cream
juice of 1 lemon
2 tablespoons minced dill
1 tablespoon horseradish

Preheat the oven to 250 degrees. Allow the salmon to come to room temperature while the oven is preheating. Grease a shallow baking dish, add the salmon skin side down to the pan. Brush each filet with the oil, salt and pepper to taste and lay lemon slices on top. Bake for 25 to 30 minutes.

While the salmon is baking, whisk together the sour cream, lemon juice, dill and horseradish. Serve the salmon filets with the sauce on the side.
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