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Showing posts from November, 2016

Braised Cube Steak w/Mushroom and Onion Gravy

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Cube steak is an underrated cut of beef.

The meat has great flavor, but tends to be on the tough side.  I have the butcher run top round steak through the tenderizer machine, which has a series of blades or nails that are designed to puncture the meat, giving it a cubed surface.






Grandma just grabbed a saucer out of the cabinet, and used the edge of it to thoroughly beat the meat to tenderize it.  A mallet will do also, I've used both methods with equal success.













First off, after dusting the meat with flour, I seared it in hot oil in the skillet, over high heat. I transferred the browned meat to a platter, then added onions and mushrooms to the skillet for searing.




The moisture from the vegetables deglazes the browned bits on the bottom of the skillet; scrape it well, and add a little flour. 

Once the onions were tender, the cube steak was returned to the skillet and covered for cooking, while sitting in beef broth with the mushrooms and onions.

This whole technique is known as…

Cranberry-Ginger Sauce for Your Thanksgiving Table!

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Cranberries add a little  glitz and glimmer  to your  holiday meal!


Cranberry sauce is one of my favorite foods on the holiday table, and I’m not referring to the canned variety.  

I like my cranberry sauce homemade and fresh…






This is an uncomplicated, easy recipe.  All I had to do was curl the grapefruit, fill the saucepan with more ingredients and cook.  




Aromatic notes from the ginger spices the sauce up a notch.  You can use grated fresh ginger, but I had on hand a jar of minced ginger.  

A jar of minced ginger is a great handy convenience for cooking and baking that remains fresh in the jar, when refrigerated, for approximately 3 months. 




When using the jarred variety, add the same amount that is called for in the recipe.  It's a wonderful thing to have on hand when your recipe calls for fresh ginger!

In my way of thinking, no Thanksgiving or Christmas dinner would be complete without a serving or two of this tangy, sweet, delicious cranberry sauce!

It’s divine!


Cranberry-Ginger Sauce
P…

Apple and Pecan Stuffed Sweet Dumpling Squash plus a Supermoon Stargazer Alert!

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The filling is the highlight here, as is the case in most stuffed dishes!





This scalloped smooth-textured tiny squash is about the size of a softball, and has cream-colored skin with green specks and stripes ~ resembling a mini-pumpkin with its top pushed in.

It’s a mild-tasting sweet squash with tender orange meat that is great for stuffing and baking.

This is easy to prepare:  a mixture of fresh apples, dried cherries, chopped pecans, butter and spices, to stuff the sweet squash and bake until the squash is tender.



There’s little better on the supper table on a cool fall night or…

At the Thanksgiving table!


Apple and Pecan Stuffed Sweet Dumpling Squash
Printable recipe

Ingredients:

2 sweet dumpling squash
½ cup apples, diced small
¼ cup chopped pecans
¼ cup dried cherries, diced
1 tablespoon crystallized ginger, diced
1 tablespoon brown sugar
3 tablespoons butter, melted
Salt and pepper, to taste
½ teaspoon cinnamon
¼ teaspoon nutmeg

Method:

Preheat oven to 350°.
Cut each squash in half and scoop out see…

Vertans Day Tribute to Bill, and all Veterans!

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Happy Veterans Day!







With a special shout-out to Bill, my favorite veteran, thanks to all veterans out there, who served in defense of our great country, for protecting our freedom!  






You are all heroes!
Happy Veterans Day!



Boozy Applejack Brandy-Glazed Pork Tenderloin

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Given half a chance,  I’d plunk a straw in this glaze and  suck it up ~  just like a cocktail!



’Tis the season for piquant boozy apple-flavored fare…

This delicious glaze is a couple of recipes combined.  I had doubts about adding so much allspice but it complements the glaze perfectly, in fact, the allspice is what makes this recipe!

Apple cider has been around since about 55 B.C., when Romans conquered continental Europe and planted orchards in place of their native crab apples for hard cider production. 




The cider was once more popular than beer in the days of English settlers in America, because barley and other beer grains were trickier to cultivate in New England soil.  

Applejack is cider’s boozy cousin, and has been around as long as cider has.  The spiked drink was used as currency in colonial New Jersey and was made by freeze-distilling, and therefore concentrating hard apple cider.  It’s delicious!





Dark, sticky molasses is not just for adding a sweet, almost smokey flavor; it packs…

Chicago Cubs Win World Series 2016 After 108-Year Drought!

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Celebration from last night and today doesn’t include cooking!


Woo Hoo!!!! 


The Curse is Over!!!!






Just in case you don’t know, the Chicago Cubs are no longer under the “Billy Goat Curse”.  They ended more than a century of frustration ~ a 108-year wait for a World Series title by beating the Cleveland Indians last night in an exciting Game Seven classic.





A 17-minute rain delay followed the ninth inning, when Ben Zorbrist smacked a tie-breaking RBI in a two-run 10th inning that led the Cubbies to an 8-7 victory over the Indians last night.





Even though, I’m an Ohio Buckeye at heart, I have lived in the Chicago area for over 36 years; I’m a die-hard Chicago Cub fan.   
I feel for the Cleveland Indians and all my family back there in Cleveland and the Columbus area ~ maybe the Indians can try harder next year when the Cubbies will be back and beat them again❣  ☺





Congrats to the Cubbies, Manager Joe Madden, and all of us long-suffering fans.  They had one heck of a year❣❣❣



The only person missing…

Printfriendly


When you feel like eating boiled eggs,

if you have some truffles in the house,

put them in a basket

with the eggs

and the next day you will have the

best boiled eggs you have ever tasted in your gastronomic life.

--- M.Des Ombiaux



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Dinner Party

Dinner Party
Jules-Alexandre Grun

Since 2009