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
July 27, 2009
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
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
March 21, 2009
Easy Steak House Dinner
I have had a really busy week - I started a new, higher stress job two weeks ago. I have missed cooking a quality meal in several days and today I had enough.
I wanted to kick it up a notch and decided that since my husband had poker with the guys this evening, I would do a steak house dinner - in instead of out.
First, I was inspired at the store and picked up some nice, 3 inch thick filet Mignon cuts - they were cheaper then usual. I knew I had veggies and potatoes at home. I wanted a stellar appetizer, one that reminded me of one of my favorite restaurants back in New Jersey - Lamberti's Cucina in Medford, NJ.
At Lamberti's, they have a to die for appetizer of fresh mozzarella, shredded garlic, rich prosciutto, and oil. I purchased the necessary items, longing for the cheaper East Coast prices on the cheese and the meat. I wanted to add in some Roma tomatoes, as well.
Appetizer: Serves 2
2 Roma tomatoes
1 ball (approx. 4-8 oz) fresh mozzarella
2 cloves of garlic
1/8 cup olive oil
4 slices prosciutto
Sea salt
Slice the Roma tomatoes approximately 1/4-1/2 in thick, resulting in 8-12 pieces. Lightly salt the tomatoes on the plate. Thinly slice the garlic. Cut the mozzarella into slices, 3-4 for each person.
To plate...
Lay the tomatoes around the outside of the plate. Coat the bottom of the plate with the oil and then distribute the sliced garlic around. Salt to taste. Make two piles of cheese/meat, layering cheese, then meat, then cheese, until you run out of items. Remember to make TWO piles - I like my mozzarella salty, so I salt each layer. My husband likes more prosciutto then I do, so he gets a little more then me. Allow flavors to marry for 10 minutes or more. Serve by itself or with crusty bread.
Dinner...
2 8-12 oz. fliet Mignon
1 tbs. brandy/sherry/Marsala (optional)
Salt
Seasoning salt, such as Accent
5 yukon gold potaotes
4 tbs. butter
3 tbs. fat free 1/2 and 1/2
3 tbs. low fat milk
1 garlic clove
1 tbs. canola (or veggie oil)
Fileg Mignon:
Take it out of the fridge and let it come to room temperature. Seaosn with your accent seasoning or salt and pepper. Preheat oven to 375-400F. **See potato notes if going to also cook the potatoes, as they need to start to cook now...***
Heat a saute pan that CAN GO IN THE OVEN over med-high heat. Add 1 tbs. of canola oil - it can retain a higher heat then olive. Once oil starts to ripple, add teh filet's with tongs. Cook on each side for 2-4 minutes, depending on thickness. My steaks were 3 in. thick, so I did 4 minutes each side. I like my steak med. rare. After each side has been seared, place in the oven for 6 minutes. Check after 6 minutes and contiue to cook until slightly under your desiered temperature (if you watne it med. well, take out when appears to be medium). The steaks will ocntinue to cook once they rest. Place steaks on teh plate to continue cooking and rest, allowing the juices to redistrubute.
IF YOU WANT TO MAKE A PAN SAUCE...
Return the pan that the steaks were in over medium heat. Watch the handle b/c it will still be hot from being in teh oven. Add 1 tbs. butter and 1 tbs. liquor. Reduce by half. Add 1 tbs. of half and half to make it a cream sauce. You can double this recipie if you would like more sauce. I double it b/c my husband likes tons of sauce.
Potatoes:
Either keep the skin on or off to yoru preference. Slice thinkly so they wiell cook quikcer. Add to a deep soup pan. Cover with cold water and add salt. **YOu can also rinse the potatoes first to decrese starch. Put over a burner on the stove over high. If you can cover it, do so - it will cook quicker. Cook for about 10 minutes or until fork tender. While waiting for the potoatoes to cook, heat butter, half and half, milk, and chopped garlic in a pan over low. Then you have the choice of mashing by hand, mixing with a hand blender, or using a ricer (one where the potatoes are finely pushed through a grater, creating a lusher, no chunk mixtuer). Once finished cooking, slowly add in the milk/butter mixutre untilo desiered taste/consistency. Serve with fresh parsley or other suggestions below.
Other ideas for potatoes:
-Mix together cooked bacon, cream cheese, and/or sour cream. Use as a garnish for the pototoes, or use less butter/milk and substitute in the bacon mixture.
-Mix tarragon and brie cheese. Dollop on the pototoes, or substutue in for less butter/milk
-Make fancy butter - take an herb you liek (and like with mashed potatoes) - and dice finely. Mash with a butter or margerine substance. Roll out into a log. Wrap in saran wrap or other plastic wrap and refreidgerate. Cut into slices.
**This can also be used to top the filet's!!!
I wanted to kick it up a notch and decided that since my husband had poker with the guys this evening, I would do a steak house dinner - in instead of out.
First, I was inspired at the store and picked up some nice, 3 inch thick filet Mignon cuts - they were cheaper then usual. I knew I had veggies and potatoes at home. I wanted a stellar appetizer, one that reminded me of one of my favorite restaurants back in New Jersey - Lamberti's Cucina in Medford, NJ.
At Lamberti's, they have a to die for appetizer of fresh mozzarella, shredded garlic, rich prosciutto, and oil. I purchased the necessary items, longing for the cheaper East Coast prices on the cheese and the meat. I wanted to add in some Roma tomatoes, as well.
Appetizer: Serves 2
2 Roma tomatoes
1 ball (approx. 4-8 oz) fresh mozzarella
2 cloves of garlic
1/8 cup olive oil
4 slices prosciutto
Sea salt
Slice the Roma tomatoes approximately 1/4-1/2 in thick, resulting in 8-12 pieces. Lightly salt the tomatoes on the plate. Thinly slice the garlic. Cut the mozzarella into slices, 3-4 for each person.
To plate...
Lay the tomatoes around the outside of the plate. Coat the bottom of the plate with the oil and then distribute the sliced garlic around. Salt to taste. Make two piles of cheese/meat, layering cheese, then meat, then cheese, until you run out of items. Remember to make TWO piles - I like my mozzarella salty, so I salt each layer. My husband likes more prosciutto then I do, so he gets a little more then me. Allow flavors to marry for 10 minutes or more. Serve by itself or with crusty bread.
Dinner...
2 8-12 oz. fliet Mignon
1 tbs. brandy/sherry/Marsala (optional)
Salt
Seasoning salt, such as Accent
5 yukon gold potaotes
4 tbs. butter
3 tbs. fat free 1/2 and 1/2
3 tbs. low fat milk
1 garlic clove
1 tbs. canola (or veggie oil)
Fileg Mignon:
Take it out of the fridge and let it come to room temperature. Seaosn with your accent seasoning or salt and pepper. Preheat oven to 375-400F. **See potato notes if going to also cook the potatoes, as they need to start to cook now...***
Heat a saute pan that CAN GO IN THE OVEN over med-high heat. Add 1 tbs. of canola oil - it can retain a higher heat then olive. Once oil starts to ripple, add teh filet's with tongs. Cook on each side for 2-4 minutes, depending on thickness. My steaks were 3 in. thick, so I did 4 minutes each side. I like my steak med. rare. After each side has been seared, place in the oven for 6 minutes. Check after 6 minutes and contiue to cook until slightly under your desiered temperature (if you watne it med. well, take out when appears to be medium). The steaks will ocntinue to cook once they rest. Place steaks on teh plate to continue cooking and rest, allowing the juices to redistrubute.
IF YOU WANT TO MAKE A PAN SAUCE...
Return the pan that the steaks were in over medium heat. Watch the handle b/c it will still be hot from being in teh oven. Add 1 tbs. butter and 1 tbs. liquor. Reduce by half. Add 1 tbs. of half and half to make it a cream sauce. You can double this recipie if you would like more sauce. I double it b/c my husband likes tons of sauce.
Potatoes:
Either keep the skin on or off to yoru preference. Slice thinkly so they wiell cook quikcer. Add to a deep soup pan. Cover with cold water and add salt. **YOu can also rinse the potatoes first to decrese starch. Put over a burner on the stove over high. If you can cover it, do so - it will cook quicker. Cook for about 10 minutes or until fork tender. While waiting for the potoatoes to cook, heat butter, half and half, milk, and chopped garlic in a pan over low. Then you have the choice of mashing by hand, mixing with a hand blender, or using a ricer (one where the potatoes are finely pushed through a grater, creating a lusher, no chunk mixtuer). Once finished cooking, slowly add in the milk/butter mixutre untilo desiered taste/consistency. Serve with fresh parsley or other suggestions below.
Other ideas for potatoes:
-Mix together cooked bacon, cream cheese, and/or sour cream. Use as a garnish for the pototoes, or use less butter/milk and substitute in the bacon mixture.
-Mix tarragon and brie cheese. Dollop on the pototoes, or substutue in for less butter/milk
-Make fancy butter - take an herb you liek (and like with mashed potatoes) - and dice finely. Mash with a butter or margerine substance. Roll out into a log. Wrap in saran wrap or other plastic wrap and refreidgerate. Cut into slices.
**This can also be used to top the filet's!!!
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