I continue my adventures and forays into what I call "cuisine Americana" - defined by good tummy-filling food without any pretension. If you watch Diners, Drive-Ins and Dives, you'll know what I mean. It's just real tasty food and usually obtainable at a drive-thru. The Boy's philosophy of cuisine Americana is this: Peanut butter, cheese, bacon or chocolate - just add any or more of the above, and it will be yummy. I buy that!
On the same note, I discovered yesterday that Dairy Queen makes really good popcorn chicken. =)
So, my friend, Michelle, has a superb recipe for an all-American pie that I want to share with you here.
Cream Cheese Lemon Pie
8 oz cream cheese
1 can sweetened condensed milk
1/3 cup lemon juice
1 tsp vanilla
1 graham cracker pie crust
*****
In a mixer, fold all the filling ingredients together until a smooth texture is achieved. Pour the filling mixture in the pie crust and chill in the fridge for at least 2 hours. And that's it, folks!
Previously at artisanedibles dot blogspot dot com.
Monday, November 22, 2010
Wednesday, November 10, 2010
Pot Roast
When it comes to pot roast, I have several thoughts:
1. There is no such thing as the "best" pot roast. The best pot roast you've ever had is the one your momma made growing up.
2. The consensus, however, is that onions matter. Lots of onions. A friend of mine from Memphis even swears by onion soup as the braising liquid.
3. A good cut of meat matters too. In this family, we use a bone-in chuck roast - from a pastured cow, hence it's relatively lean. They can be ginormous though, so squiggling it into your Dutch oven may be tricky.
4. Dutch ovens. I use a 5 quart oval Dutch oven by Le Creuset. It's the only piece I own and, IMHO, one good quality Dutch oven is all you need. Mine has served me well for many years. Enameled cast iron is best - the American brand Lodge has just come out with their own line of enameled cast iron Dutch(?) ovens.
5. With practice, this can be a go-to dish favorite as well. It looks complicated, but it really isn't. There are only 3 basic steps to braising: Meat, Aromatics, Braising liquid. In fact, pot roast is a great option for working girls (and guys) - you can chop your vegetables at night, pop it into a slow cooker in the morning (brown the meat in a separate skillet) and come home to a wonderful fragrance filling your home after work.
This, then, is the pot roast that my baby girl's momma makes.
POT ROAST
A - Meat
4-4.5 lbs bone-in chuck roast
2 tbsp olive oil
B - Aromatics
1 tbsp olive oil
2 medium yellow onions, chopped
3 stalks celery, chopped
2 carrots, chopped
2 dried bay leaves
C - Braising liquids
1 cup cooking red wine
1 cup beef stock
D - Accompaniments
1 medium yellow onion, chopped
2 medium white potatoes, diced
2 carrots, cut into 0.5cm rounds
E - Finish
Worcestershire sauce (I use Lea & Perrins)
*****
A - Season one side of the chuck roast with salt and pepper. Heat the oil in your Dutch oven until smoking. Place the chuck roast carefully into the Dutch oven, seasoned side down. I use tongs and a ladle to do this, using the ladle to squiggle the sides until the whole piece of meat fits. While one side is browning, season the other side with salt and pepper. When the first side is browned (approximately 5 minutes) - there should be sections of darker crusty bits - turn the meat over and brown the other side. Set aside (I usually set aside on the cover of the Dutch oven, upturned. Saves on washing up.).
B - Add another tbsp of oil. Saute the onions until translucent and soft. Add the celery and carrots and saute for a few minutes.
C - Add the red wine. Using a wooden ladle, scrape the bottom of your Dutch oven to loosen the caramelized bits left behind after browning the meat. Reduce the red wine to half. Then add the beef stock and, again, reduce to half.
Arrange the browned roast on top of the sauteed vegetables. Tuck the bay leaves into the sides. Cover and reduce heat to low, maintaining a bubbling simmer. Cook for at least 3 hours.
D - 30 minutes before serving, open the lid and cover the meat with the additional chopped onions. This ensures that the juice from the cooking onions will permeate the meat (a trick that I learned from my MIL). Add in the potatoes and carrots, making sure that they fall in between the meat and are covered by the braising liquid. At this point also, taste the gravy and season with more salt or pepper as required. Cover and cook for a further 30 minutes.
E - The pot roast is ready to be served when the potatoes and carrots have cooked. Using a pair of kitchen scissors, cut up the cooked roast into large chunks in the pot. I like to finish it with a splash of Worcestershire sauce to add a little jazz.
Serve hot with warmed dinner rolls.
1. There is no such thing as the "best" pot roast. The best pot roast you've ever had is the one your momma made growing up.
2. The consensus, however, is that onions matter. Lots of onions. A friend of mine from Memphis even swears by onion soup as the braising liquid.
3. A good cut of meat matters too. In this family, we use a bone-in chuck roast - from a pastured cow, hence it's relatively lean. They can be ginormous though, so squiggling it into your Dutch oven may be tricky.
4. Dutch ovens. I use a 5 quart oval Dutch oven by Le Creuset. It's the only piece I own and, IMHO, one good quality Dutch oven is all you need. Mine has served me well for many years. Enameled cast iron is best - the American brand Lodge has just come out with their own line of enameled cast iron Dutch(?) ovens.
5. With practice, this can be a go-to dish favorite as well. It looks complicated, but it really isn't. There are only 3 basic steps to braising: Meat, Aromatics, Braising liquid. In fact, pot roast is a great option for working girls (and guys) - you can chop your vegetables at night, pop it into a slow cooker in the morning (brown the meat in a separate skillet) and come home to a wonderful fragrance filling your home after work.
This, then, is the pot roast that my baby girl's momma makes.
POT ROAST
A - Meat
4-4.5 lbs bone-in chuck roast
2 tbsp olive oil
B - Aromatics
1 tbsp olive oil
2 medium yellow onions, chopped
3 stalks celery, chopped
2 carrots, chopped
2 dried bay leaves
C - Braising liquids
1 cup cooking red wine
1 cup beef stock
D - Accompaniments
1 medium yellow onion, chopped
2 medium white potatoes, diced
2 carrots, cut into 0.5cm rounds
E - Finish
Worcestershire sauce (I use Lea & Perrins)
*****
A - Season one side of the chuck roast with salt and pepper. Heat the oil in your Dutch oven until smoking. Place the chuck roast carefully into the Dutch oven, seasoned side down. I use tongs and a ladle to do this, using the ladle to squiggle the sides until the whole piece of meat fits. While one side is browning, season the other side with salt and pepper. When the first side is browned (approximately 5 minutes) - there should be sections of darker crusty bits - turn the meat over and brown the other side. Set aside (I usually set aside on the cover of the Dutch oven, upturned. Saves on washing up.).
B - Add another tbsp of oil. Saute the onions until translucent and soft. Add the celery and carrots and saute for a few minutes.
C - Add the red wine. Using a wooden ladle, scrape the bottom of your Dutch oven to loosen the caramelized bits left behind after browning the meat. Reduce the red wine to half. Then add the beef stock and, again, reduce to half.
Arrange the browned roast on top of the sauteed vegetables. Tuck the bay leaves into the sides. Cover and reduce heat to low, maintaining a bubbling simmer. Cook for at least 3 hours.
D - 30 minutes before serving, open the lid and cover the meat with the additional chopped onions. This ensures that the juice from the cooking onions will permeate the meat (a trick that I learned from my MIL). Add in the potatoes and carrots, making sure that they fall in between the meat and are covered by the braising liquid. At this point also, taste the gravy and season with more salt or pepper as required. Cover and cook for a further 30 minutes.
E - The pot roast is ready to be served when the potatoes and carrots have cooked. Using a pair of kitchen scissors, cut up the cooked roast into large chunks in the pot. I like to finish it with a splash of Worcestershire sauce to add a little jazz.
Serve hot with warmed dinner rolls.
Tuesday, November 9, 2010
Steamed Sea Bass
One of my favorite go-to dishes. It's tasty, healthful, and the multi-colored garnishing makes an appetizing visual. Most importantly, it is easy. Over the years, my American husband has learned to look his food in the eye. But if you are squeamish about your food being served with its head intact, fillets can be substituted for the whole fish.
Steamed Sea Bass
A - Aromatics
3 stalks scallions, green and white parts separated
1" fresh ginger root
B - Meat
1 whole striped bass, cleaned, scaled and, if desired, filleted (your fishmonger can do all this)
3 tbsp vegetable oil
C - Garnishing
Green part of the scallion stalks from (A)
1" fresh ginger root
1 fresh red chilli
D - Sauce
2 tbsp light soya sauce
1 tbsp Shaoxing wine or Vermouth
1 tsp sugar
White pepper
*****
A - Slice the white parts of the scallion stalks into 1" sections and then half lengthwise. Slice the ginger root. Stuff a few sections of scallion and slices of ginger in the fish gullet (if using a whole fish). Arrange the remainder of the aromatics on a plate and place the fish on top.
B - Steam the fish for 8-12 minutes, depending on the size of the fish. If using fish fillets, 8 minutes should suffice. I like to steam my fish using a metal stand and a big wok. With the metal stand in the wok, fill with water just touching the plate of the stand. Bring to a boil. When the water is boiling, place your plate with the fish on it on the stand. Steam covered for an appropriate time period.
While the fish is cooking, heat the vegetable oil until smoking (you can also prepare your garnishing (C) during this time). When the fish is cooked, transfer it to a clean serving dish (use a large ladle or two ladles so that the fish remains intact) and pour the hot oil over to sizzle it.
C - To prepare your garnishing: Slice the green parts of the scallions into 1" sections and then julienne. Slice the ginger root thinly and then julienne. De-seed the chilli and julienne. Toss the garnishing ingredients together and arrange on top of the cooked fish.
D - Heat the sauce (I do it in the pan that I used to heat up the oil or in the microwave) and pour over the assembled dish.
Serve immediately with steamed white rice.
Steamed Sea Bass
A - Aromatics
3 stalks scallions, green and white parts separated
1" fresh ginger root
B - Meat
1 whole striped bass, cleaned, scaled and, if desired, filleted (your fishmonger can do all this)
3 tbsp vegetable oil
C - Garnishing
Green part of the scallion stalks from (A)
1" fresh ginger root
1 fresh red chilli
D - Sauce
2 tbsp light soya sauce
1 tbsp Shaoxing wine or Vermouth
1 tsp sugar
White pepper
*****
A - Slice the white parts of the scallion stalks into 1" sections and then half lengthwise. Slice the ginger root. Stuff a few sections of scallion and slices of ginger in the fish gullet (if using a whole fish). Arrange the remainder of the aromatics on a plate and place the fish on top.
B - Steam the fish for 8-12 minutes, depending on the size of the fish. If using fish fillets, 8 minutes should suffice. I like to steam my fish using a metal stand and a big wok. With the metal stand in the wok, fill with water just touching the plate of the stand. Bring to a boil. When the water is boiling, place your plate with the fish on it on the stand. Steam covered for an appropriate time period.
While the fish is cooking, heat the vegetable oil until smoking (you can also prepare your garnishing (C) during this time). When the fish is cooked, transfer it to a clean serving dish (use a large ladle or two ladles so that the fish remains intact) and pour the hot oil over to sizzle it.
C - To prepare your garnishing: Slice the green parts of the scallions into 1" sections and then julienne. Slice the ginger root thinly and then julienne. De-seed the chilli and julienne. Toss the garnishing ingredients together and arrange on top of the cooked fish.
D - Heat the sauce (I do it in the pan that I used to heat up the oil or in the microwave) and pour over the assembled dish.
Serve immediately with steamed white rice.
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