This actually does not inculde cheese, but it includes my other vice...BACON
This came from a website
http://www.tablespoon.com/.
FABULOUS! Although I have altered it for my style
Crust
2 packages of graham crackers
3 TBSP melted butter
Smash graham crackers and mix in the melted butter.
Press into a 9x13 pan. Bake at 350 for 10-12 minutes
Berries
1 package of frozen mixed berries
2 TBSP flour
2 TBSP sugar
1 ripe pear
Peel pear
Mix all ingredients...pour on top of crust
Crumble
1 1/2 cups of oatmeal
3 TBSP brown sugar
2 pieces of bacon crisped up and crumbled
3 TBSP melted butter
Mix everything and spread out over the berries
Place back in the over at 350 for 18-20 minutes
***HERE IS THE KICKER***
Drizzle
1/2 cup powdered sugar
2-3 TBSP maple syrup
1/2 TEAS bacon grease...just a hint
Mix and drizzle over the crumble when it has cooled.
Monday, April 25, 2011
Smashed Cauliflower
One of the things that you will notice is a trend...I include cheese in most everything that I make
Cauliflower
A large head of cauliflower
Butter
Garlic
Salt and Pepper
Parmesan Cheese
Cook the cauliflower so that it is a little bit past fork tender
Drain and smash
Add 1 TBSP of butter, garlic and salt and pepper. Mix
Stir in Parmesan cheese
Cauliflower
A large head of cauliflower
Butter
Garlic
Salt and Pepper
Parmesan Cheese
Cook the cauliflower so that it is a little bit past fork tender
Drain and smash
Add 1 TBSP of butter, garlic and salt and pepper. Mix
Stir in Parmesan cheese
Beef Stew and Mashes Potatoes
A way that I think about cooking "off the cuff" is by not really measuring anything...so a rule to follow with my cooking is make it to taste the way you like it.
So I learned that if you add the potatoes into the beef stew while it is cooking the potatoes, they will get grainy. If you make mashed potatoes and then top them with the stew it is WAY better.
Beef Stew
A big slab of beef...chuck roast...as big as you like it
Salt/Pepper
Garlic...I use about 3 TBSP. (more or less as you like)
Large onion
5 large carrots
2 boxes of beef stock
2 packets of KNORR brown gravy mix
Here is the best way to make this work...you should set aside 3-4 hours
Pat the meat dry on both sides. Sprinkle with salt and pepper
Pour oil in a pan and let it get screaming hot. Place the meat in the pan and let it brown up...flip and repeat
Slice the onion, roughly, most of them will dissolve and melt away. Place them around the meat and let them cook for a few minutes.
Cover the beef with beef stock. Bring to a boil and then reduce to a simmer. (ON MY STOVE IT IS A 4) Add the garlic and then cover.
***NOW COMES THE WAITING GAME. YOU REALLY SHOULD COOK THIS FOR 3-4 HOURS. ADD MORE LIQUID AS IS NEEDED.***
Once the beef is nice and tender, add in the carrots and let them cook until tender.
Mix the gravy with a little water in a coffee cup, this will prevent lumps. Pour in the pan and bring back to a boil.
Potatoes
1-2 small red potatoes
Salt and Pepper
Butter
Cream
Parmesan Cheese
Boil the potatoes
Drain the potatoes and smash them
Add the butter, cream and salt and pepper to the taste and consistency that you prefer
Add Parmesan Cheese and stir
So I learned that if you add the potatoes into the beef stew while it is cooking the potatoes, they will get grainy. If you make mashed potatoes and then top them with the stew it is WAY better.
Beef Stew
A big slab of beef...chuck roast...as big as you like it
Salt/Pepper
Garlic...I use about 3 TBSP. (more or less as you like)
Large onion
5 large carrots
2 boxes of beef stock
2 packets of KNORR brown gravy mix
Here is the best way to make this work...you should set aside 3-4 hours
Pat the meat dry on both sides. Sprinkle with salt and pepper
Pour oil in a pan and let it get screaming hot. Place the meat in the pan and let it brown up...flip and repeat
Slice the onion, roughly, most of them will dissolve and melt away. Place them around the meat and let them cook for a few minutes.
Cover the beef with beef stock. Bring to a boil and then reduce to a simmer. (ON MY STOVE IT IS A 4) Add the garlic and then cover.
***NOW COMES THE WAITING GAME. YOU REALLY SHOULD COOK THIS FOR 3-4 HOURS. ADD MORE LIQUID AS IS NEEDED.***
Once the beef is nice and tender, add in the carrots and let them cook until tender.
Mix the gravy with a little water in a coffee cup, this will prevent lumps. Pour in the pan and bring back to a boil.
Potatoes
1-2 small red potatoes
Salt and Pepper
Butter
Cream
Parmesan Cheese
Boil the potatoes
Drain the potatoes and smash them
Add the butter, cream and salt and pepper to the taste and consistency that you prefer
Add Parmesan Cheese and stir
Re-Boot
So I have been off track for a while and the blog that I was working was cancelled...
This feels more like me, more like what I have wanted in a blog...
The way I cook is "off the cuff"...I like to look at recipes and see what I have and tweak it to suit me. I love to go to the farmers market and see what is there and what sparks my interest and figure out what I can cook with the ingredients that I find.
Follow me on the journey that I go on with the cook that I create.
This feels more like me, more like what I have wanted in a blog...
The way I cook is "off the cuff"...I like to look at recipes and see what I have and tweak it to suit me. I love to go to the farmers market and see what is there and what sparks my interest and figure out what I can cook with the ingredients that I find.
Follow me on the journey that I go on with the cook that I create.
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