Tuesday, December 16, 2014
Friday, July 11, 2014
1/2 onion, finely chopped
2 garlic cloves, very thinly sliced
1 can garlic and olive oil diced tomatoes puréed
¼ tsp. oregano
¼ tsp. crushed red pepper flakes
2 tablespoons olive oil, divided
1 small eggplant, such as Italian or Chinese
1 yellow squash
1 long red bell pepper
Salt and pepper
Preheat oven to 375 degrees F.
Pour tomato puree into bottom of an oval baking dish, approximately 10 inches across the long way. Drop the sliced garlic cloves and chopped onion into the sauce, stir in oregano, crushed red pepper flakes, one tablespoon of the olive oil, and season the sauce generously with salt and pepper.
Trim the ends off the eggplant, zucchini and yellow squash. Trim the top of the red pepper and remove the core.
On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick.
Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables. You may have a handful leftover that do not fit.
Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper.
Cover dish with a piece of parchment paper cut to fit inside. Or tinfoil
Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them.
Serve with a dab of soft goat cheese on top, alone, or with some crusty French bread, atop polenta, couscous, or your choice of grain.
Sunday, May 18, 2014
¾ cup melted Oleo or butter
¾ cup sugar
1 tablespoon salt
3 egg yolks
7 cups flour
3 tablespoons dry yeast
Place ingredients in mixer in the order listed above and blend on medium speed for 10 minutes. (The longer you beat it, the nicer the dough.)
Let rise for 1 hour. (If you're in a hurry, speed up the process by placing the container of dough in a container of warm water for 40 to 45 minutes.)
Work dough into balls and place on cooking sheet coated with cooking spray. Let dough balls rise for 15 to 20 minutes. Using fingers, press down in middle of dough to create cavity for filling. Add filling and crumb topping and allow kolaches to rise again while oven preheats (about 10 to 15 minutes).
Monday, April 7, 2014
Sunday, March 23, 2014
Monday, March 17, 2014
2 quarts water
1 cup kosher salt
1/2 cup brown sugar
2 tablespoons saltpeter (omitted because I couldn't find it)
1 cinnamon stick, broken into several pieces
1 teaspoon mustard seeds
1 teaspoon black peppercorns
8 whole cloves
8 whole allspice berries
12 whole juniper berries (omitted because I couldn't find it)
2 bay leaves, crumbled
1/2 teaspoon ground ginger
2 pounds ice
1 (4 to 5 pound) beef brisket, trimmed
1 small onion, quartered
1 large carrot, coarsely chopped
1 stalk celery, coarsely chopped
Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. (Mine was closer to 2 weeks) Check daily to make sure the beef is completely submerged and stir the brine.
After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. (I felt last year that I could use some more flavor. So this year I added some mustard seed, cinnamon, allspice, and cloves inTo the pot as well) Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours ( I cooked mine in the crock pot for 5 hrs) or until the meat is fork tender. Remove from the pot and thinly slice across the grain.