Friday, February 25, 2011

What's All This Scuttlebutt About Beer?

Beer. I don't get it.
 And what's up with the names of beers? And the ingredients?
 HE'BREW - The Chosen Beer
 Curmudgeon Old Ale (contains molasses)  Breakfast Stout (contains coffee)
 The Dogfather Imperial Stout (A brew you can't refuse)

Not one of my favorite beverages. In fact, I don't care for the taste at all. Although a tall, frosty mug does look like it could quench a thirst. 

Cooking with beer is an entirely different story. It can add a new dimension of flavor, enhance the taste and tenderize the meat.  This roast beef sub recipe is a perfect example.

Roast Beef Subs
3 ½ lb chuck roast
1 (10.5 oz) can beef broth
12 oz dark beer
2 cubes beef bouillon
1 pkg dried onion soup mix
Sliced onions, cheese
Sub rolls
1.Season the roast with salt, pepper and place in crock pot.
2.Mix beef broth with onion soup mix and pour over the roast.
3.Pour beer over the roast.
4.Place beef bouillon cubes along the side of the roast.
5.Cook on low for 7 to 8 hours.
6.Take the roast out of the crock and shred. Place back into  the crock pot until ready to serve.
7.Place on toasted sub rolls and top with cheese and sauteed onions.
Serve with the au jus.
Would you like some wine with that sub? (Yuck)


Friday, February 18, 2011

How Do You Eat Your Oreos?

Earlier in the month I was watching Martha Stewart not realizing that I would be discovering my new favorite cookbook. Joanne Chang, a guest on the show and owner of Flour Bakery and Cafe in Boston, was making her vanilla cream filled doughnuts from her new book Flour.
I was so impressed with her on the show that I immediately ordered the book. I was not disappointed. The book's explanations on baking techniques, tips and use of equipment are easy to understand for both the novice or the experienced baker. The ingredients are found in the average kitchen and the best part is how impressive the results are both in taste and sight. My, my, my!!! I read somewhere that these baked goods look and taste just like what is found at her bakery. 
I intended to make the vanilla cream filled doughnuts but once I turned the page and saw this recipe I knew I couldn't resist. It was love at first sight.

 Can you believe this? I know....unbelievable!! So easy, so delicious and, I might add, so impressive.
 Where is my tall glass of cold milk? Got some twisting and dipping to do.

 Homemade Oreos adapted from Flour
1 cup unsalted butter, softened
¾ cup sugar
1 teaspoon vanilla
1 cup semisweet chocolate chips
1 egg
1 ½ cup flour
¾ cup Dutch-processed cocoa powder
1 teaspoon kosher salt
½ teaspoon baking soda

½ cup butter, softened
1 2/3 cup powdered sugar
1 teaspoon vanilla
1 tablespoon milk
Pinch of kosher salt

1.Melt chocolate chips and allow to cool.
2.Cream butter and sugar until well combined . Add vanilla, melted chocolate and egg and mix well.
3.In separate bowl, whisk together flour, cocoa powder and baking soda. Using a wooden spoon, stir flour mixture into the chocolate mixture. Dough will be stiff. Allow dough to sit at room temperature about 1 hour.
4.Roll dough into a 10 inch long and 2 ½ diameter log. Chill for a couple of hours or until firm.
5.Slice ¼ inch slices and bake on greased cookie sheet at  325 ⁰ for about 20 minutes. Watch cookie carefully until just firm on the top. Cool.
6. Mix filling ingredients together until smooth. Scoop 1 rounded tablespoon of filling onto the bottom of a cookie. Top with a second cookie and gently press down to spread the filling.


Saturday, February 12, 2011

In Honor of Valentine's Day

Nothing says Valentine's Day like Red Velvet Cake. The popularity of this old southern treat can be found throughout food blogs and food programs today. The basic cake consists of layers with a white, creamy frosting which offers a contrast to the deep red color of the cake. The frosting is either of a buttercream or cream cheese nature.This version is baked in a bundt or tube pan and has a cream cheese filling with a cream cheese glaze on top
Red Velvet Fusion Cake
2 ¼ cups flour
3 tablespoons unsweetened cocoa powder
1 ½ teaspoon baking soda
½ teaspoon baking powder
1 cup buttermilk
½ cup mayonnaise
1 (1oz) red food coloring
1 teaspoon vanilla
¾ cup shortening
1 ½ cup sugar
2 eggs


2 (8 oz) cream cheese, room temperature
1 cup sugar
½ cup sour cream
2 eggs
1 teaspoon vanilla

¼ cup butter, softened
1 cup powdered sugar
½ teaspoon vanilla
2 to 3 tablespoons milk

1.In small bowl combine flour, cocoa, baking soda, baking powder. Set aside.
2. In separate bowl, combine buttermilk, mayonnaise, food coloring and vanilla. Set aside.
3. In mixing bowl, beat shortening until light and fluffy. Add sugar and beat until well combined. Add eggs one at a time beating well after each egg.
4. Add flour mixture alternating with buttermilk mixture.
5. In separate bowl, combine cream cheese, sugar, sour cream, eggs and vanilla. Beat until smooth.
6. Pour half of batter in greased tube cake pan. Spread cream cheese mixture on top. Top with remaining cake batter.
7. Bake 350⁰ about 1 hour to 1 ½ hours or until a toothpick inserted comes out clean. Cool.
8. Combine ingredients for glaze and drizzle over cool cake.


Long Time No Blogging

It has been 6 months since I have written or posted an entry on this blog. Don't know why but it has. Nothing has really changed. I'm still enjoying sewing...
taking day trips ...


 taking long trips...
watching sporting events...
  taking photos ...
and trying new recipes - lots of new recipes.

One thing I do know is that I have missed posting and that it is time to start back.