Crockpot Swiss Steak

This is the third installment of classic recipes that we are re-making. Swiss Steak is a classic recipe that was made as a one-pot meal...this recipe uses one of my favorite kitchen tools....your crock pot! We are all busy and this can be prepped the night before and turned on before you go to work!

1-1/2 lbs stew meat, trimmed and cut into bite-size pieces
1 c. flour
1/2 tsp garlic powder

1/2 tsp onion powder
2 Tbsp salt
1 tsp pepper
2 Tbsp parsley (fresh is preferred)
1 medium onion, diced
2-3 cloves garlic, minced
2 medium carrots, diced
3 stalks celery, diced
1/2 c. vegetable oil
2 cans stewed tomatoes
3 cans tomato sauce
1 can mushrooms (if you want to use fresh, sauté with the other veggies)
1/4 c. Worcestershire sauce

Combine the flour, onion powder,  garlic powder, salt, pepper, and parsley. Coat your beef with the flour mixture and brown in vegetable oil over medium high heat (you don't need to cook all the way through). Place browned meat into crock pot. In the same pan, sauté celery, carrots, onion, and garlic until onion is translucent--add a little oil if needed. Add to the crockpot. Add all canned ingredients and cook on low 4-8 hours. Serve over stiff mashed potatoes.

HINT: if too thick and you still need a little liquid after cooking 3-4 hours, add a little tomato jiuce.

French Chocolate Macaroons

For my first attempt at making these I think I've done pretty well.  I did manage the "feet" although they aren't quite as even as they should be and the tops are not as smooth as they should be, over all the taste was really good.  The filling was just one that I use as a fall back when I need something quick.  I made these for my granddaughter's French class and they were a huge hit.

Ingredients:

·         1 cup powder sugar

·         1 tbsp cocoa powder

·         1 cup ground almonds or almond meal

·         2 medium, egg whites

·         Small pinch salt

·         ¼ cup fine sugar

For the filling:

·         1 – 8 oz. container of Cool Whip (thawed)

·         1 – 3.5 oz. package of instant chocolate pudding (or flavor of your choice)

·         1 cup of milk

Preparation:

Preheat the oven to 325.

·         Sift the icing sugar and cocoa powder into a large mixing bowl. If using ground almonds and they seem a little thick or lumpy then whizz for a few seconds in a food processor, then sieve into the same bowl and carefully mix together.

·         In a separate bowl whisk the egg whites and salt until they form soft peaks. Add the sugar and continue to whisk until the whites are very thick and glossy. Quickly & fold in the dry ingredients, use a thin spatula.  Batter should be thick, too runny and you have overworked it.

·         Fill a piping bag with the mixture with a simple round nozzle. Place the silicon mat (made for these) or make a paper template by drawing 1 inch circles on parchment paper then place a blank sheet over it on a baking sheet. Pipe small blobs onto the sheet remembering that less is more at this stage because the mixture will settle and form into the allotted spaces.  I start at the center of each circle and small spirals.

·         Gently tap the baking sheet a few times on the work surface to help the macaroon mixture to settle and to break any air bubbles, then leave to dry for 20 to 30 minutes.

·         Bake for 15-20 minutes in the preheated oven until the macaroons feel firm and come away from the silicon sheet easily. Half way through cooking, open the oven door and quickly waft it a few times to allow any steam to escape. Close the door and finish the cooking.  Cool completely on the sheet while you make the filling, do not touch until they are completely cold or they may stick.

·         In a medium bowl combine pudding mix and milk, mix until smooth and it begins to thicken, gently fold in whipped topping until no streaks remain.

·         Pipe the filling on to the flat side of one macaroon, place the other on top and twist gently to spread the cream and seal. Once the macaroons are filled they can be eaten right away but IF you can resist they are best kept in a container inside the fridge overnight. The end result is a chewier and better flavored macaroon.   It's tough I know but it does work.    J 

Lobster Bisque

This is the time of year for soup...so good when it is cold outside. This recipe is much easier than it sounds, and well worth the time to make...rich, creamy, satisfying, and beyond delicious!

Ingredients

1/2 lb lobster meat, cut into small chunks
2 Tbsp minced shallots
2 Tbsp chopped green onions
3 garlic cloves, crushed
1/4 cup white wine
2 tsp Worcestershire sauce
2 tsp Tabasco sauce
1 teaspoon dried thyme
6 Tbsp dry sherry
1 teaspoon paprika
1 cup lobster stock (recipe below)

2 Tbsp blonde mirepoix (optional) See note below.
4 ounces tomato paste
2 bay leaves
2 cups heavy whipping cream
4 Tbsp butter

Directions

1. In a sauté pan heat a little oil over med-low heat add blonde mirepoix (if you are using it) and allow to cook/sweat for 5 minutes. Then turn your pan up to med-high heat and sauté shallots, onions, and garlic for one minute.
2. Deglaze the pan with the white wine.
3. Add the Worcestershire, Tabasco, and thyme and sauté for another minute.
4. Deglaze the pan with the sherry.
5. Add the paprika and lobster stock and combine well.
6. Stir in tomato paste and add the bay leaves and simmer for 10 minutes.
7. Whisk in heavy cream and the butter and bring to a boil. If your texture is still a bit grainy, use an immersion blender or stand blender to smooth your soup.
8. Add the lobster and simmer until cooked through.
9. Top with a dollop of sour cream and some diced green onion and serve with crusty garlic bread.

Lobster Stock

Use your lobster tail carcasses; add ½ tsp. Old Bay®, 1 bay leaf, and 2 c. water. Turn on high and allow to boil, then reduce and simmer until reduced by half. Strain before using.

Mirepoix

Discussion and recipe can be found here:

http://deardarlingsrecipes.blogspot.com/p/kitchen-tips-and-tricks.html

Challah (Jewish Bread)

Challah  (Jewish Bread)

This recipe was given to me many years ago by my one and only sister-in-law and she makes the most beautiful loaves of this that I have ever seen.  I am guessing that this is just a different version of Challah because all she ever called it was Jewish Bread and then I lost the recipe that she gave me so I looked for it online and all the recipes I could find use honey and the technique is a little different. *I do not believe this is a traditional Challah.  Since I am not one of the best bread bakers on the planet I love the ease of this recipe so imagine how thrilled I was when I finally found the original recipe that was given to me!!  My family loves the sweetness of this bread and since this recipe makes so much I can usually freeze some for later use.  It goes well with a nice dinner or casual meal It’s just over all addictive!  If any of you try it I would love for you to let me know how you like it. 

Instructions:

In a large bowl mix together:

5 lbs. of all-purpose flour

2 cups of sugar

6 packs of rapid rise dry yeast

1 tbls. of salt

In a smaller bowl:

6 eggs (lightly beaten) set aside.

In a 1 to 2 quart pot:

4  3/4 cups of water

2 sticks plus 2 Tbsp. of butter

Bring this to a boil, remove from heat and let it cool slightly for just a few minutes, then while stirring the eggs, very, VERY, slowly add the water/butter mixture.  Be very careful to add slowly so you don’t “cook” the eggs.

Slowly add egg mixture to dry ingredients and mix well.  You will probably have to use your hands once the dough gets stiff.  Sprinkle flour on a flat work surface and place dough on the floured surface and knead for 10 minutes adding flour as needed but not so much that it will make the dough dry, just enough to keep the dough from feeling too sticky.  Spray bowl with Pam or grease bowl and place dough back in the bowl, cover with a clean, damp towel or cloth and let it rise for 1 hour in a warm place.   *One easy way of doing this is to place a sauce pan of boiling water in the bottom of your oven then setting the bowl of dough above it.  Do not turn on the oven, just close the door – this will give your dough a warm, moist place to raise.*

Remove the dough bowl from the oven and/or remove the towel and punch the dough down to remove any air pockets.

Divide into 6 or 8 equal sections, then divide one of those sections into 3 sections.  Roll them one at a time into long snake like strips about 18 inches long, be careful not to stretch the dough!! You want to make the strips a little thicker in the center and taper the ends.  This will give the final results a much prettier look.  Lay the strips side by side and starting in the middle braid the strips and tuck the ends under then lift it in the middle with one hand and the other lift the end and turn it around so that the loose ends are now facing you and continue the braid and again tuck those ends under.

Spray a baking sheet with Pam, lightly grease or place parchment paper on the sheet.  Place one braided loaf on sheet.   Repeat with all the sections until you have 6 to eight loaves of bread. 

Egg wash:

3 eggs

3 Tbsp cold water

1 ½ tsp of salt

Beat all together until smooth and use a pastry brush to apply a thin layer to the top and sides of each loaf.   Sprinkle with sesame seeds.  Save the leftover egg wash.   Preheat your oven to 325 degrees.

Let the braids rise again for about 10 to 30 min.  You can tell when it’s ready to bake when you press your finger to the dough and it does not bounce back.  Bake for about 20 minutes then take it out and brush more of the egg wash down the center of the braid.  It will expand while baking and will be white if you don’t.  Turn your pan from front to back to allow more even baking.  The bread will need to bake for about another 20 minutes or until it makes a hollow sound when tapping on the bottom.  If it browns too fast then let it brown to your satisfaction, test for doneness and if needed tent some aluminum foil over the pan then back in the oven to finish baking.  Remove the foil the last 2 minutes of baking.

If you are a beginner, please be patient, this is a simple process but it does take some time and effort.   You may need to try it a few times to get a feel for the dough.  Your first attempts may not be the prettiest.  The hardest thing for me to learn was not to stretch the dough.