APPLE-PECAN CRISP
From: swampbear
(Who wheedled it from a friend for Bobbio.)
4 c. tart apples (equal to about 6 apples), peeled, sliced and sprinkled with lemon juice
3/4 c. brown sugar, packed in cup
1/2 c. plain flour, sifted
1/2 c. rolled oats
3/4 tsp. cinnamon
3/4 tsp. nutmeg
1/2 c. butter, unsalted, or if preferred, butter
1/2 c. pecans, chopped
Butter 8 inch square pan, or 11 x 7 x 2 inch pan. Spread apple on bottom. Blend remaining ingredients until crumbly. Spread over apples and bake at 350 degrees for 30 to 45 minutes, or until apples are tender. Cool slightly on wire rack. Serve warm, or at room temperature. Serve with a bit of ice cream or whip cream, or, for the purists, just plain warm and wonderful.
Sunday, September 27, 2009
Fries the Joel Robuchon Way
Fries the Joel Robuchon Way
From: Lissla Lissar
We made fries the Joel Robuchon way for dinner. You start them in cold oil, just enough to cover, and by the time they're brown they're perfect. Somehow not greasy at all, taste double-fried, and take way less oil than regular fries.
They were delicious. I heartily recommend the method.
Here's a discussion from eGullet.
From: Lissla Lissar
We made fries the Joel Robuchon way for dinner. You start them in cold oil, just enough to cover, and by the time they're brown they're perfect. Somehow not greasy at all, taste double-fried, and take way less oil than regular fries.
They were delicious. I heartily recommend the method.
Here's a discussion from eGullet.
Tuesday, September 1, 2009
Eyetalian Pot Roast
Eyetalian Pot Roast
From: VunderBob (but maybe really from swampbear)
8 oz sliced fresh mushrooms
1 large onion, cut in half and sliced
1 (2.5-3 lb.) boneless chuck roast, trimmed
8 oz (1/2 can) tomato sauce
1 tsp pepper
2 tbsp olive oil
1 package onion soup mix
1 14 oz can beef broth
3 tbsp tomato paste
1 tbsp dried Eyetalian seasoning
2 tbsp cornstarch
2 tbsp water
Hot cooked noodles
Place mushrooms and onions in bottom of slow cooker
Sprinkle pepper on chuck roast, and brown on both sides in the olive oil. When browned, place in slow cooker on top of onions and 'shrooms. Sprinkle soup mix over top of roast, then pour beef broth and tomato sauce over the top. Cover and cook on high 5 to 6 hours, until meat shreds easily with a fork.
Remove meat from cooker, and cut into chunks if it doesn't fall apart. Keep warm.
Skim any grease from juices. Add tomato paste and eyetalian seasoning. Stir together water and cornstarch until smooth, and add to sauce in cooker. Cook on high 20 minutes, or until thick. Add meat back to mixture, and serve over noodles when meat is thoroughly reheated.
From: VunderBob (but maybe really from swampbear)
8 oz sliced fresh mushrooms
1 large onion, cut in half and sliced
1 (2.5-3 lb.) boneless chuck roast, trimmed
8 oz (1/2 can) tomato sauce
1 tsp pepper
2 tbsp olive oil
1 package onion soup mix
1 14 oz can beef broth
3 tbsp tomato paste
1 tbsp dried Eyetalian seasoning
2 tbsp cornstarch
2 tbsp water
Hot cooked noodles
Place mushrooms and onions in bottom of slow cooker
Sprinkle pepper on chuck roast, and brown on both sides in the olive oil. When browned, place in slow cooker on top of onions and 'shrooms. Sprinkle soup mix over top of roast, then pour beef broth and tomato sauce over the top. Cover and cook on high 5 to 6 hours, until meat shreds easily with a fork.
Remove meat from cooker, and cut into chunks if it doesn't fall apart. Keep warm.
Skim any grease from juices. Add tomato paste and eyetalian seasoning. Stir together water and cornstarch until smooth, and add to sauce in cooker. Cook on high 20 minutes, or until thick. Add meat back to mixture, and serve over noodles when meat is thoroughly reheated.
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