Yes, its that time of year again!! A whole month of NCAA Basketball! Well, we have passed the first 2 rounds and are down to the Sweet Sixteen. Now, you probably are wondering why this commentary on a recipe blog. In the last couple of years, I have sought to get a "little more into it" than just filling out the brackets. In the Jansen family, we all fill out the brackets, making our picks, etc.(My whole goal is to beat my husband!) But, to take it up another notch, I now purchase favorite snacks for the guys and plan special meals around the important games. For selection Sunday, we had Philly Cheese Steaks made with Comforting Beef and Oatmeal,Chocolate Chip Walnut Cookies(I think we added a salad as a side). For the next weekend we hosted for the 1st time a March Madness 1st round tournament party, complete with Nachos and Homemade Buttermilk Cupcakes with Chocalate Ganache Frosting. So, ladies there is still time to make those basketball weekends special: there are 3 more weekends to go. Join in by cooking up something special, sit down next to your man and enjoy the madness.
Comforting Shredded Beef
2 tablespoons unsalted butter
3 tablespoons olive oil
1 bottom round roast(4 pounds)
salt and freshly ground pepper, to taste
1/2 cup Cognac
2 cups Beef Stock
3 cups(or as needed) Chianti or other full-bodied red wine
1. Heat the butter and oil in a Dutch oven(Le Creuset pans are excellent, fyi) over medium-high heat. Rub the roast all over with salt and pepper. Brown the beef on all sides in the hot butter and oil. It should take about 10 minutes.
2. Pour the Cognac into the pan, warm it, and flame with a match.(Make sure and step back as the flame jumps up high).
3. Pour the stock and 1/2 cup of the wine. Cover and simmer slowly over low heat for about 3 hours, adding more wine so that there is always about 1 cup liquid in the pan.
4. Remove from the heat and let cool to room temperature. Remove the beef and shred onto small pieces, following the natural grain of the meat. It should fall apart quite easily.
5. Return the shredded beef to the liquid in the pan. Heat until warmed through. Serve as is, sprinkled with parsley, on toast, or as a wonderful base for a cheese steak sandwich.
6-8 portions
The Silver Palate Good Times Cookbook, pg.354
Buttermilk Layer Cake(Cupcakes)
Have all the ingredients at room temperature, 68-70 F. Preheat oven to 350F. Grease and flour cupcake pans or use liners.
Sift together:
2 1/3 cups sifted cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
In a large bowl, beat until creamy, about 30 seconds:
12 tablespoons(1 1/2 sticks) unsalted butter
Gradually add and beat on high speed until lightened in color and texture, 2-4 minutes:
1 1/3 cups sugar
Whisk together, then gradually beat in, taking about 2 minutes:
3 large eggs
1 teaspoon vanilla
Add the flour mixture in 3 parts, alternating with, in 2 parts:
1 cup buttermilk
beating on low speed or stirring with a rubber spatual until smooth and scraping the sides of the bowl as necessary. Pour the batter in the cupcake tins, filling to 1/2. Bake until a toothpick inserted into the center comes out clean, 25 minutes or so. Check after 20 minutes in case your oven runs hot. Let cool and then frost with your favorite frosting or with Chocolate Ganache.Makes about 2 dozen.
Joy of Cooking, pg.939
Chocolate Ganache Glaze or Frosting
Bring to a boil in a small saucepan:
3/4 cup heavy cream
Remove from the heat and add:
8 ounces semisweet or bittersweet chocolate, finely chopped
Stir until most of chocolate is melted. Cover and let stand for 10 minutes. Stir or whisk very gently until completely smooth. Stir in:
1 tablespoon liqueur, or more to taste(optional)
For a pourable glaze, let stand at room temperature, stirring occasionally, until the mixture cools to 85-95F. For frosting, let stand until spreadable. If the frosting becomes too stiff, set the pan in a larger pan of hot water and stir until softened; or remelt and cool to 85-95F. for use as a glaze. This keeps for up to 3 days at room temperature or up to 1 week refrigerated. Or freeze for up to 3 months. Soften or melt befor using.
Joy of Cooking, pg. 1103
Oatmeal Chocolate Chip Walnut Cookies
1 cup unsalted butter, softened
1 cup brown sugar
1 cup white sugar
2 teaspoons vanilla extract
2 tablespoons milk
2 eggs, lightly beaten
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 1/2 cups old-fashioned oats(not instant)
12 ounces semisweet chocolate chips(2 cups0
1 1/2 cups chopped walnuts
Preheat oven to 350F. Cream the butter with the sugars in a mixer or by hand. Add the vanilla, milk, and eggs. Add the flour, salt, baking soda, baking powder to the creamed mixture and beat to combine. By hand, stir in chocolate chips, oats, and nuts. Either drop 1 1/2" apart on greased cookie sheets or roll dough into a log shape and slice them in 1/2" slices. I roll the dough and then wrap it in saran wrap and put into the refrigerator. Then, I just slice off what I want on a given evening and one has fresh baked cookies! Bake for 10-13 minutes depending on size. Let sit 1 minute, then remove to cooling racks.
The Frog Commissary Cookbook, pg. 253
No comments:
Post a Comment