Beer Braised Beef with Onion Dumplings

I bought this new cookbook a couple months ago because it was on sale. This is the first dish I made from it and it was very good. I felt it was a little too sweet because of the allspice and cloves, I would recommend a slight reduce on these spices if you don't want it tasting too sweet. I also omitted the dill from the dumplings because I have not found a taste for dill in recipes yet. The dumplings and the braised beef with beer is delicious.

Beef:

4 Tbls vegetable oil

3 pnds boneless chuck (fatty rather than lean), cut into 1 ½ inch chunks

¾ cup all-purpose flour

2 pnds onions, coarsely chopped

½ pnd carrots, thickly sliced

3 garlic cloves, smashed and peeled

½ tsp dried thyme

¼ tsp ground allspice

1/8 tsp ground cloves

1 bottle (12ozs) dark beer

1 tbls tomato paste

1 tsp salt

Dumplings:

6 tbls unsalted butter, melted

1/3 cup finely chopped onion

½ cup buttermilk

2 tbls chopped fresh dill

1 cup all-purpose flour

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

½ cup fine fresh bread crumbs

Preheat oven to 350 degrees. In a 5-7 quart Dutch oven or heavy bottomed saucepan, heat 2 tbls of the oil over medium-high heat. Dredge the beef in the flour, shaking off the excess. Working in batches (this is so the meat browns, rather than steams), cook the meat until browned all over, about 5 minutes.  Transfer the meat to a bowl.

Add the remaining 2 tbls oil to the pan along with the onions, carrots, and garlic. Reduce the heat to medium, cover, and cook, stirring occasionally, until the vegetables are crisp-tender, 12 to 15 minutes. Stir in the thyme, allspice, cloves, beer, tomato paste, salt, and 2 cups water and bring to a boil. Return the meat to the pan. Cover and place in the oven. Bake for 1 ½ hours, or until the meat is tender. Place the pan on the stovetop.

Dumplings:

In a small skillet, heat 1 tbls of the melted butter. Add the onion and cook until tender, about 5 minutes. Transfer to a small bowl and stir in the buttermilk, dill, and 2 tbls of the melted butter. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Make a well in the center of the flour mixture and add the buttermilk mixture. Stir the dumpling mixture gently until moistened.

In a shallow bowl, stir the remaining 3 tbls melted butter into the bread crumbs. One at a time, drop the dumpling mixture by rounded tablespoon into the crumb mixture and turn to coat. Drop the dumplings onto the simmering stew, spacing them evenly. Cover the pan and simmer the stew until the dumplings are tender and cooked through, about 20 minutes.

Spicy Oven Fried Chicken

My best friend Dawn gave me The bon appetit fast easy fresh cookbook for my last birthday.

My favorite recipe in this book, that I have tried, is this Spicy Oven Fried Chicken. It is very simple to make and bursting with flavors. My children love the taste. I have used boneless chicken breast with or without skin. You can reduce the cayenne pepper if you want it less spicy; it does have a kick. Don't omit the melted butter because that adds crisp to the final dish.

1 ¼ cups buttermilk

2 tbs Dijon mustard

4 garlic cloves, pressed

2 tsps salt, divided

1 ½ tsps cayenne pepper, divided

12 chicken pieces with skin and bones (4 breasts, 4 thighs, and 4 drumsticks)

1 cup unseasoned dry breadcrumbs

1/3 cup freshly grated parmesan cheese

¼ cup all purpose flour

2 tsps dried thyme

½ tsp paprika

3 tbls unsalted butter, melted

Whisk: buttermilk, mustard, garlic, 1 tsp salt, and 1 tsp cayenne in large bowl. Add chicken and turn to coat. Cover and chill at least 3 hours or overnight, turning occasionally.

Place: 1 rack on each of 2 large rimmed baking sheets. Mix breadcrumbs, cheese, flour, thyme, paprika, remaining 1 tsp of salt, and ½ tsp cayenne in medium bowl. Remove chicken from buttermilk mixture, allowing excess to drip off. Working in batches, add chicken to breadcrumb mixture; turn to coat. Arrange chicken pieces, skin side up, on racks. Let stand 30 minutes at room temperature.

Preheat: oven to 425 degrees. Drizzle butter over chicken; bake until crisp, brown, and cooked through, about 50 minutes.

Wellesley Fudge Cake

I bought a new magazine a couple weeks ago. Chocolate Desserts from Cook's Country TV Show.  I've made the fudge, brownies, and chocolate cake recipe and the only one worth posting so far, in my opinion, is the Wellesley fudge cake. The frosting is so good and the cake moist.

Cake

2 ½ cups all purpose flour

2 tsp baking soda

1 tsp baking powder

½ tsp salt

¾ cup hot water

½ cup (1 ½ oz) dutch-processed cocoa

16 tbs unsalted butter, cut into 16 pieces and softened

2 cups sugar

2 large eggs

1 cup buttermilk, room temperature

2 tsps vanilla extract

Frosting

1 ½ cups packed light brown sugar

1 cup evaporated milk

8 tbs unsalted butter, cut in half and softened

½ tsp salt

8 oz bittersweet chocolate, chopped

1 tsp vanilla extract

3 cups confectioners’ sugar, sifted

Directions

Adjust oven rack to middle and heat oven to 350 degrees. Grease and flour two 8 inch square cake pans. Combine flour, baking soda, baking powder, and salt in bowl; set aside. In small bowl, whisk hot water with cocoa powder until smooth; set aside. Using stand mixer fitted with paddle, beat butter and sugar on medium-high until light and fluffy, about 3 minutes. Add eggs, 1 at a time, and mix until incorporated. Add flour mixture in 3 additions, alternating with 2 additions of buttermilk, until combined. Reduce speed to low and slowly add cocoa mixture and vanilla until incorporated.

Divide batter evenly between pans and smooth top with spatula. Bake until toothpick inserted in center comes out with few crumbs attached, 25-30 minutes. Let cakes cool in pans 15 minutes, and then turn out onto wire rack. Let cool completely, about 1 hour.

Frosting:

Heat brown sugar, ½ cup evaporated milk, 4 tbs butter, and salt in large saucepan over medium heat until small bubbles appear around perimeter of pan, 4-8 minutes. Reduce heat to low and simmer, stirring occasionally, until mixture has thickened and turned deep golden brown, about 6 minutes. Transfer to large bowl. Slice remaining butter into 4 pieces and stir in with remaining evaporated milk until mixture is slightly cool. Add chocolate and vanilla and stir until smooth. Whisk in confectioners’ sugar until incorporated. Let cool to room temperature, stirring occasionally, 1 hour.

Pot Roast

This recipe is from Julia and Jacques cooking at home show that airs on PBS in my hometown. I have found I need to add more liquid to keep the roast tender and the cooking time will vary depending on the size of the roast. She added a large white turnip cut into pieces with the small onions and carrots but I omitted that because I don't like turnips. I have been attempting to make the perfect pot roast and this one has a delicious flavor and is one of my favorites thus far.

Ingredients:

1 bottom round roast

1-2 tbs Vegetable oil

1 white onion, chopped

2 bay leaves

1 tsp fresh thyme

5-6 tomatoes, chopped

1 ½ cup white wine (add enough wine and water to cover meat and keep meat covered by liquid at all times)

1 cup water

Salt and pepper

8-10 small whole onions

½ pnd small baby carrots

4 russet potatoes, peeled and cubed

Directions:

Cut fat off roast, salt and pepper entire roast. Heat vegetable oil in stock pot that is oven proof. Brown meat on all sides. Add white onion, thyme, tomatoes, white wine, water, and salt. Bring to boil. Cover and place in oven for 3-4 hours at 350 degrees.

Add small onions, carrots, potatoes and return to oven, cook covered in oven 1-1 ½ hours.

Roasted Red Potatoes

Try this simple potato dish that has been a favorite of my parents the few times I've cooked it for them. The skins of the potatoes are left on leaving all the flavor and the cheese gets crunchy on top.

Ingredients:
- 1 pound small red potatoes
- 2 Tbls grated parmesan cheese
- 1 Tbls olive oil
- 1/2 tsp salt
- 1/8 tsp pepper

Directions:
Cut the potatoes into 1/4 inch thick slices. Toss with oil. Place in a single layer in a greased pan. Sprinkle with salt, pepper, and Parmesan cheese. Cover tightly with foil. Bake at 350 degrees for 40 minutes or until tender.

The Ultimate Cheesecake

I saw this recipe made on Tyler Florence's Ultimate show, it can be found on foodnetwork.com, which is where the picture was copied from as well. Delicious cheesecake! A must try if you are a cheesecake fan. I did not do the blueberry topping and it still turned out so good. Next time I will make the topping as well. 

 Crust:

• 2 cups finely ground graham crackers (about 30 squares)
• 1/2 teaspoon ground cinnamon
• 1 stick unsalted butter, melted
•  

Filling:

• 1 pound cream cheese, 2 (8-ounce) blocks, softened
• 3 eggs
• 1 cup sugar
• 1 pint sour cream
• 1 lemon, zested
• 1 dash vanilla extract
•  
• Warm Lemon Blueberry Topping, recipe follows

Preheat the oven to 325 degrees F.

In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.

Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.

For the Filling:

In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.

Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.

Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.

Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.

Topping:

1 pint blueberries 
1 lemon, zested and juiced 
2 tablespoons sugar

In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.

Yield: 6 servings

Sweet Potato Puree with Streusel

(photo by: Stephen Sullivan; food and prop styling: Roscoe Betsill)

 

This recipe and photo, found on epicurious.com, is the sweet potato dish I have been making with my Thanksgiving and Christmas meals for the past couple years. It is delicious and very sweet if you add marshmallows on top of the streusel.

• 5 pounds orange-fleshed sweet potatoes, such as Louisiana, jewel, or garnet yams
• 3/4 cup all-purpose flour
• 3/4 cup plus 1/3 cup (packed) light brown sugar
• 14 tablespoons (1 3/4 sticks) unsalted butter, softened

Position rack in center of oven and preheat to 400°F. Butter 9- by 13-inch baking dish or 2-quart casserole. Line rimmed baking sheet with aluminum foil.

Pierce each potato with fork and transfer to baking sheet. Bake until tender, about 50 minutes. Cool until easy to handle.

Meanwhile, make streusel: In medium bowl, combine flour, 3/4 cup brown sugar, and 1 stick butter. Rub mixture between fingertips until blended and crumbly. Set aside.

Halve potatoes lengthwise and scoop out flesh into large bowl. Add remaining 1/3 cup brown sugar and 3/4 stick butter and mash with potato masher or, for a smoother purée, handheld electric mixer. Spread mixture in prepared dish and cool completely. (Streusel and purée can be made up to 2 days ahead and refrigerated, separately, covered.)

Sprinkle streusel over potatoes. Bake until golden brown, about 40 minutes. Let stand 5 minutes before serving. (Completed dish can be prepared up to 1 day ahead and refrigerated, covered. Remove from refrigerator 1 hour before reheating and let come to room temperature. Bake, loosely covered with foil, until heated through, about 25 minutes.)

Variation:
Sweet potato purée with marshmallows: Omit streusel. Spread purée in baking dish, cover with foil, and bake until heated through, about 30 minutes. Sprinkle top with 3 cups miniature marshmallows and broil until marshmallows are lightly browned, about 1 minute. Serve immediately.