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
May 25, 2009
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
Great Summer Starter
A good friend of mine contacted me today regarding this recipe. She asked for it for Mother's Day and I couldn't say no. The flavors in this recipe marry so well together that you dont even realize that it is a nutrient packed dish - try variations of your own - add more or less peppers, top or stir in olives, use carmelized onions instead of chopping them. It is up to you and your palate
Baba Ghanoush: 8 servings, Maggie McKelvey Ottenwess
2 large eggplants
1 red onion
1 red pepper (any color is fine)
1 bag of pitas
Olive oil
Salt and pepper
Mixed dried herbs: basil, dill, thyme, parsley
Preheat oven to 400F. Skin the egg plant. Cut into 1 inch chunks, not using the parts that are all seeds. Chop the onion into 8 chunks. Chop the pepper into 1 inch pieces, removing the seeds. On a foil lined baking sheet, place all veggies. Coat generously with olive oil and salt/pepper. Place in oven for 20 minutes, turn, and repeat the process until the onions become translucent, the eggplant is soft and moist, and there is color on the pepper. Remove and cool mixture slightly.
Line the baking sheet with foil again. Cut each round pita into 4-8 slices. Brush with a mixture of 2 tbs. olive oil, 2 tbs. water, and ¼ tsp. each of the dried herbs of choice. Place on baking sheet and cook until they begin to get crispy, 10-15 minutes.
Go back to the mixture and either place in a strong blender in batches and puree OR place in a food process in batches and puree. Season again with oil, salt and pepper.
Serve room temperature with the pita chips.
Baba Ghanoush: 8 servings, Maggie McKelvey Ottenwess
2 large eggplants
1 red onion
1 red pepper (any color is fine)
1 bag of pitas
Olive oil
Salt and pepper
Mixed dried herbs: basil, dill, thyme, parsley
Preheat oven to 400F. Skin the egg plant. Cut into 1 inch chunks, not using the parts that are all seeds. Chop the onion into 8 chunks. Chop the pepper into 1 inch pieces, removing the seeds. On a foil lined baking sheet, place all veggies. Coat generously with olive oil and salt/pepper. Place in oven for 20 minutes, turn, and repeat the process until the onions become translucent, the eggplant is soft and moist, and there is color on the pepper. Remove and cool mixture slightly.
Line the baking sheet with foil again. Cut each round pita into 4-8 slices. Brush with a mixture of 2 tbs. olive oil, 2 tbs. water, and ¼ tsp. each of the dried herbs of choice. Place on baking sheet and cook until they begin to get crispy, 10-15 minutes.
Go back to the mixture and either place in a strong blender in batches and puree OR place in a food process in batches and puree. Season again with oil, salt and pepper.
Serve room temperature with the pita chips.
Life Interfers
I have not been on my blog in over a month and cannot believe it. My new job has taken a front seat to anything else and I have been neglectful of my blog. I hope this does not continue to happen, as cooking is such a passion.
Never fear - more recipes will be coming soon
Never fear - more recipes will be coming soon
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