Just happened to make a balsamic reduction sauce for our surf and turf meal tonight - got the idea to actually try to dip strawberries in the remaining sauce - TO DIE FOR!!! The vinegar pops in your mouth, echoing the berry flavor. I would recommend a savory/sweet dessert by serving berries two ways - one chocolate covered and the other to dip in the vinegar sauce - serve with some bubbly and it is out of this world!
Equal amounts of the vinegar and plain sugar - simmer over medium until boil - stir constantly. Cook until reduced, coating the back of a spoon. Watch your nostrils as the acids being released will hit them hard!
August 1, 2009
July 27, 2009
YAHOO ANSWERS: What are simple foods I can make for a party?
Remember that cook ahead is best when you are entertaining. If you aren't having fun, your guests wont either.For passing, a nice bruschetta bar is a favorite of mine. In America people think that bruschetta has to be topped with tomato, basil, and olive oil - however, bruschetta in Italy has more to do with the toasted bread then what is on it. Toast some beautiful baguette slices and lightly rub them with garlic. Set up the traditional "bruschetta" with tomatoes, garlic, and olive oil. I add some diced onion and balsamic to mine to add an extra kick. Have a secondary set up of olives and feta cheese - very little work. You can have anything from roasted red peppers to a cheese topping that you place on the bread.Now for a larger crowd, I love to make lasagna roll-ups - sure to be a crowd pleaser. Unfortunately, you have to use the boil lasagna sheets. Boil until you can bend them without breaking. Lay them down on an oiled sheet and fill to your hearts desire. Some of my favorite combos are as follows: (1) spinach, diced shrimp, caramelized onions, ricotta and parm, (2) mushrooms, onions, and beef (3) squash, peppers, and artichokes and (4) chicken, goat cheese, and roasted peppers. Lay the mixture of your choice on the noodle, roll up - don't overfill - and place in a glass or oven safe dish. Top with your sauce or homemade blend - CHECK OUT MY ROASTED RED PEPPER CREAM SAUCE AT MY BLOG - Cook in the oven when you are ready - at 375F for 20-40 minutes until piping hot - you have to cook it longer if you didnt cook the filling - I alwasy recommend cooking the filling, though.Good luck and have a blast!
Lasagna Tip
Lasagna doesnt have to mean fat and carbs.
Try using these alternative ideas for a healthier, yet still lush, lasagna.
-Use organic pasta sauce - it has less sodium and additives - always make sure to double check the label - just b/c it says organic doesnt mean it has all of the right stuff in it
-Use 96% lean beef - I add beef flavor by adding in some beef stock (organic again) and red wine while the meat is cooking. I drain the meat and reserve the juices, adding back to the beef as needed. This way it stays moist and flavorful.
-Another way to keep moisture in is to use things like sauteed onions and mushrooms - again adding stock or wine to it to keep the flavors consistent
-For the cheese component - use reduced fat cheeses - part skim ricotta, reduced fat parm (you dont have to use the expensive stuff here) and use one whole egg and one egg white to take out cholesterol and fat
-Dont skip the bechemel sauce - use unsalted butter (no fat cut here) and fat free half and half - it works the same!
Good luck and good eats!!
Try using these alternative ideas for a healthier, yet still lush, lasagna.
-Use organic pasta sauce - it has less sodium and additives - always make sure to double check the label - just b/c it says organic doesnt mean it has all of the right stuff in it
-Use 96% lean beef - I add beef flavor by adding in some beef stock (organic again) and red wine while the meat is cooking. I drain the meat and reserve the juices, adding back to the beef as needed. This way it stays moist and flavorful.
-Another way to keep moisture in is to use things like sauteed onions and mushrooms - again adding stock or wine to it to keep the flavors consistent
-For the cheese component - use reduced fat cheeses - part skim ricotta, reduced fat parm (you dont have to use the expensive stuff here) and use one whole egg and one egg white to take out cholesterol and fat
-Dont skip the bechemel sauce - use unsalted butter (no fat cut here) and fat free half and half - it works the same!
Good luck and good eats!!
Next Food Network Star
Going to work on my application for the NFNS, Season 6. Between work and not being able to remember my login for blogspot, I have completely neglected my blog. I will be trying to post several times a week, shorter posts.
Thanks for your support - M
Thanks for your support - M
May 25, 2009
Question answered from Yahoo Answers: My Husband is a Picky Eater
First things first - most men (not all) are meat and potatoes - if you make a balanced meal around the two, adding a small thing here and there will not take much effort.
Steak - a mans favorite food - get a good cut such as a nice, marbled rib-eye or a NY strip - season with simple salt and pepper, cook until medium/medium rare (or his likeness) and allow 5-7 minutes of resting time for the juices to redistribute..
Oh wait - we are in the middle of a recession - we cannot afford NY strip right now so...get beef when it is cheap, on sale, or has been reduced. If you choose to cook your beef on the stovetop, here is a great tip.
Once cooked to doneness, remove from pan. Reserve pan and drippings. Add butter and broth, whisk together and then add flour - small amounts to thicken. You have a beatuiful pan sauce to
serve.
Side dish - cut up potatoes, skin on or off, coat with olive oil, salt, and pepper - or other seasonings - but your husband is picky so this might not be the time to experiment. Place in a preheated oven - 425F - turning every 20 minutes, crisping the sides, until cooked through.
Source(s):
CHECK OUT MY COOKING BLOG
maggiemckelvey.blogspot.com
Steak - a mans favorite food - get a good cut such as a nice, marbled rib-eye or a NY strip - season with simple salt and pepper, cook until medium/medium rare (or his likeness) and allow 5-7 minutes of resting time for the juices to redistribute..
Oh wait - we are in the middle of a recession - we cannot afford NY strip right now so...get beef when it is cheap, on sale, or has been reduced. If you choose to cook your beef on the stovetop, here is a great tip.
Once cooked to doneness, remove from pan. Reserve pan and drippings. Add butter and broth, whisk together and then add flour - small amounts to thicken. You have a beatuiful pan sauce to
serve.
Side dish - cut up potatoes, skin on or off, coat with olive oil, salt, and pepper - or other seasonings - but your husband is picky so this might not be the time to experiment. Place in a preheated oven - 425F - turning every 20 minutes, crisping the sides, until cooked through.
Source(s):
CHECK OUT MY COOKING BLOG
maggiemckelvey.blogspot.com
Recession for Cooking
Man on man...this has been a tough weekend to welcome in with the recession at hand. In the past, you went to parties where all you had to do was bring a side, a bottle of wine, a 12 pack of beer or the like to be greeted by steaks, chops, sausage, or seafood.
However, this year has brought something different to all of us - something that while it has been expected, shows us where we are standing as a society.
Instead of harping on this - lets make the best of it -
Now is the time to rely on tender meats such as pork tenderloin, tender breasts of chicken, or seared shrimp and veggies. Buying local, on sale, and in larger quantities is the way to go in this current market.
As Alton Brown would say - good luck and good eats
However, this year has brought something different to all of us - something that while it has been expected, shows us where we are standing as a society.
Instead of harping on this - lets make the best of it -
Now is the time to rely on tender meats such as pork tenderloin, tender breasts of chicken, or seared shrimp and veggies. Buying local, on sale, and in larger quantities is the way to go in this current market.
As Alton Brown would say - good luck and good eats
May 7, 2009
Chocolate Chip Cookies
Best ever cookie recipe - the cookies stay soft for weeks in containers...
Why you ask? Because of the ingredients in the bread flour as well as utilizing the brown sugar instead of white sugar.
This recipe is courtsey of Alton Brown of the Food Network.
Chocolate Chip Cookies:
2 ½ dozen2 sticks unsalted butter
2 ¼ cups BREAD flour
1 tsp. Kosher salt
1 tsp. baking soda
¼ cup white sugar
1 ¼ cup dark/light brown sugar
1 egg
1 additional egg yolk (make yourself an egg white omelet)
2 tbs. milk1
½ tsp. vanilla extract
2 cups semisweet chocolate chips
Heat oven to 375F. Melt the butter in a med. saucepan over low heat. Sift the flour, salt, and baking soda. Set aside. Pour melted butter into a work bowl. Add both sugars. Cream the butter and sugar at med. speed. You can use a kitchen-aid, beaters, or a good old spoon and hand. You have been going to the gym. Then add the egg, yolk, milk, and vanilla until combined. Slowly incorporate the flour mixture until combined. Stir in chips.
Source(s):
http://www.foodnetwork.com/recipes/alton...CHECK OUT MY BLOG -
MaggieMckelvey.blogspot.comCOOKING WITH MAGGIE
Why you ask? Because of the ingredients in the bread flour as well as utilizing the brown sugar instead of white sugar.
This recipe is courtsey of Alton Brown of the Food Network.
Chocolate Chip Cookies:
2 ½ dozen2 sticks unsalted butter
2 ¼ cups BREAD flour
1 tsp. Kosher salt
1 tsp. baking soda
¼ cup white sugar
1 ¼ cup dark/light brown sugar
1 egg
1 additional egg yolk (make yourself an egg white omelet)
2 tbs. milk1
½ tsp. vanilla extract
2 cups semisweet chocolate chips
Heat oven to 375F. Melt the butter in a med. saucepan over low heat. Sift the flour, salt, and baking soda. Set aside. Pour melted butter into a work bowl. Add both sugars. Cream the butter and sugar at med. speed. You can use a kitchen-aid, beaters, or a good old spoon and hand. You have been going to the gym. Then add the egg, yolk, milk, and vanilla until combined. Slowly incorporate the flour mixture until combined. Stir in chips.
Source(s):
http://www.foodnetwork.com/recipes/alton...CHECK OUT MY BLOG -
MaggieMckelvey.blogspot.comCOOKING WITH MAGGIE
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