Thursday, December 30, 2010
More Left Over Maddness
So still dealing with roast beef left overs and the other night I made some mushroom ravioli and after they cook I added a cup of beef broth to some Alfredo sauce threw in some cooked mushrooms, some beef and what do you know a new meal. I also used some meat that was rarer than other pieces and threw that into a some salsa verde, simmered it for about 5 minutes, and used it as taco meat. Yummy! I think that today's left over meal will be a variation on this great (I really do mean great) beef stew. I will let you know how that turns out. I am also getting ready for tomorrow night's little party and putting together a great cheese platter that will have over ten different types of cheese. More to follow on that and on the best things to eat with Champagne.
Left Over Roast
From our Christmas Dinner I have tons of left over roast beef. I have made sandwiches, and eaten the random bite from the plate, but I have also been paying around and seeing what else I can make. I am not a true brit so there was no bubble and squeek, but I did have left over uncooked cabbage and decided to play around with that and the left over roast. I created this recipe that used the some of the fat from the roast too.
One Pan Cabbage, Potatoes and Roast
Ingredients
6 small red potatoes cut into fourths
1/2 onion, sliced
10 oz. of cabbage, shredded
2 tablespoons of fat cut off left over roast beef pieces
2 to 4 cups of diced Roast Beef
Salt and pepper, to taste
Fill a medium size pot with water and add potatoes, set on stove and turn on high heat. Boil potatoes for 20-30 minutes or until fork tender. When the potatoes are half way done cooking, place fat in a medium high pan and allow it to melt and coat the pan. When the fat is melted and the potatoes should be done, drain potatoes in a colander and place onion in the pan, cook until the onion becomes translucent, add cabbage and potatoes. Season with salt and pepper, sauté until cabbage begins to wilt, add beef. Cook on low heat covered, for 3 to 5 minutes to heat the beef, serve.
One Pan Cabbage, Potatoes and Roast
Ingredients
6 small red potatoes cut into fourths
1/2 onion, sliced
10 oz. of cabbage, shredded
2 tablespoons of fat cut off left over roast beef pieces
2 to 4 cups of diced Roast Beef
Salt and pepper, to taste
Fill a medium size pot with water and add potatoes, set on stove and turn on high heat. Boil potatoes for 20-30 minutes or until fork tender. When the potatoes are half way done cooking, place fat in a medium high pan and allow it to melt and coat the pan. When the fat is melted and the potatoes should be done, drain potatoes in a colander and place onion in the pan, cook until the onion becomes translucent, add cabbage and potatoes. Season with salt and pepper, sauté until cabbage begins to wilt, add beef. Cook on low heat covered, for 3 to 5 minutes to heat the beef, serve.
Wednesday, December 29, 2010
Holiday Traditions
It has been way to long and I must say that I am at fault for not maintaining this blog. Sometimes life gets in the way of sharing however; I am planning to begin anew with the new year. Yet I needed to take the time to share perhaps one of the best recipes that I have ever come across. This meal while for some is a Sunday tradition has become my family's traditional Christmas meal. Please leave a comment and let me know what yours is....
I will admit that I can be easily intimated by meals that are this big, but I must give a big thanks to Gordon Ramsay for making me feel comfortable enough to give this a try....
I will admit that I can be easily intimated by meals that are this big, but I must give a big thanks to Gordon Ramsay for making me feel comfortable enough to give this a try....
Roast beef with Yorkshire Pudding and Red Wine Gravy
Gordon Ramsay
Serves 4 to 6
INGREDIENTS
2 3/4 to 3 1/3-lbs rib beef, on the bone (I used an 11 lb. boneless Rib Eye Roast)
1/2 tsp sea salt plus more for seasoning beef
Freshly ground black pepper
2 tbsp olive oil
1 cup plain flour
1/2 tsp salt
4 eggs, beaten
11/4 cups milk
About 4 tbsp vegetable oil (or beef dripping) for cooking
3 to 4 sprigs thyme
4 garlic cloves, unpeeled
2 red onions, peeled and sliced
4 plum tomatoes, halved (I use two tablespoons of Tomato Paste)
1/2 bottle red wine (about 11/2 cups)
5 cups beef stock
DIRECTIONS
Heat the oven to 400 degrees F. Season the beef with salt and pepper and sear in a hot roasting pan with the olive oil to brown on all sides, about 3 to 4 minutes on each side. Transfer to the oven and roast, allowing 15 minutes per 1 lb for rare or 20 minutes per 1 lb for medium.
For the Yorkshire pudding batter, sift the flour and ½ tsp of salt in a large bowl. Add the eggs and half the milk and beat until smooth. Mix in the remaining milk and let the batter rest.
When the beef is cooked, transfer it to a warmed plate and let it rest, lightly covered with foil, in a warm place while you cook the puddings and make the gravy. Increase the oven setting to 450 degrees F. Put 1 tsp of vegetable oil or, better still, hot fat from the beef roasting pan, into each section of a 12-hole Yorkshire pudding tray (or muffin tray) and put it in the oven on the top shelf until very hot, almost smoking.
Whisk the batter again in the meantime. As soon as you take the tray from the oven, ladle in the batter so each tin section is three-quarters full (it should sizzle) and immediately put the tray back in the oven. Bake for 12 to 20 minutes until the Yorkshire puddings are well risen, golden brown and crisp. Don’t open the oven door until the end or they might collapse.
To make the gravy, pour off the excess fat from the roasting pan, place it on medium heat, and add the thyme, garlic, onions and tomatoes. Cook for 4 to 5 minutes, then pour in the wine and bring to a simmer. Squash the tomatoes using a potato masher to help thicken the sauce. Pour in the stock and bubble until reduced by half, for about 10 minutes until reduced by half. Pass the gravy through a sieve, pressing the vegetables to extract their flavor. Bring it back to a boil and reduce to a gravy consistency. Check the seasoning.
Carve the beef thinly. Serve with the gravy and Yorkshire puddings, along with sautéed cabbage, glazed carrots and roast potatoes.
This recipe was taken from “Gordon Ramsay’s Sunday Lunch” ©Gordon Ramsay. Published by Quadrille Publishing, 2006.
Oven Roasted Potatoes - Cook time - 1 hour
Ingredients
Fingerling or other small potatoes about 1/3 pound per person
1/4 cup of chopped flat leaf Parsley
1/4 cup of thyme leaves
2 cloves of garlic, peeled and smashed
4 tablespoons of olive oil
salt and pepper to taste
Using a cookie sheet or other shallow dished pan place cleaned potatoes in pan, sprinkle with parsley, thyme, salt, and pepper, add garlic cloves and pout olive oil over potatoes. One hour before the roast is done put the potatoes in the bottom rack of the oven and let roast.
Honey Glazed Carrots- cook time - 15 min
Ingredients
• 1 pound baby carrots
• 2 tablespoons butter
• 2 tablespoons Thyme honey
• Freshly ground black pepper
• 1/4 cup chopped Thyme
Directions
In a medium saucepan, bring water to a boil. Add carrots and cook until crisp tender, 3 to 4 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.
Sautéed Cabbage - cook time 15 min
Ingredients
• 1 small head white cabbage, including outer green leaves (2 1/2 pounds)
• The drippings from the browning of the roast
Directions
Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.
After browning roast, set pan aside, about 15 minutes to serving time reheat pan and add cabbage, saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.
Gordon Ramsay
Serves 4 to 6
INGREDIENTS
2 3/4 to 3 1/3-lbs rib beef, on the bone (I used an 11 lb. boneless Rib Eye Roast)
1/2 tsp sea salt plus more for seasoning beef
Freshly ground black pepper
2 tbsp olive oil
1 cup plain flour
1/2 tsp salt
4 eggs, beaten
11/4 cups milk
About 4 tbsp vegetable oil (or beef dripping) for cooking
3 to 4 sprigs thyme
4 garlic cloves, unpeeled
2 red onions, peeled and sliced
4 plum tomatoes, halved (I use two tablespoons of Tomato Paste)
1/2 bottle red wine (about 11/2 cups)
5 cups beef stock
DIRECTIONS
Heat the oven to 400 degrees F. Season the beef with salt and pepper and sear in a hot roasting pan with the olive oil to brown on all sides, about 3 to 4 minutes on each side. Transfer to the oven and roast, allowing 15 minutes per 1 lb for rare or 20 minutes per 1 lb for medium.
For the Yorkshire pudding batter, sift the flour and ½ tsp of salt in a large bowl. Add the eggs and half the milk and beat until smooth. Mix in the remaining milk and let the batter rest.
When the beef is cooked, transfer it to a warmed plate and let it rest, lightly covered with foil, in a warm place while you cook the puddings and make the gravy. Increase the oven setting to 450 degrees F. Put 1 tsp of vegetable oil or, better still, hot fat from the beef roasting pan, into each section of a 12-hole Yorkshire pudding tray (or muffin tray) and put it in the oven on the top shelf until very hot, almost smoking.
Whisk the batter again in the meantime. As soon as you take the tray from the oven, ladle in the batter so each tin section is three-quarters full (it should sizzle) and immediately put the tray back in the oven. Bake for 12 to 20 minutes until the Yorkshire puddings are well risen, golden brown and crisp. Don’t open the oven door until the end or they might collapse.
To make the gravy, pour off the excess fat from the roasting pan, place it on medium heat, and add the thyme, garlic, onions and tomatoes. Cook for 4 to 5 minutes, then pour in the wine and bring to a simmer. Squash the tomatoes using a potato masher to help thicken the sauce. Pour in the stock and bubble until reduced by half, for about 10 minutes until reduced by half. Pass the gravy through a sieve, pressing the vegetables to extract their flavor. Bring it back to a boil and reduce to a gravy consistency. Check the seasoning.
Carve the beef thinly. Serve with the gravy and Yorkshire puddings, along with sautéed cabbage, glazed carrots and roast potatoes.
This recipe was taken from “Gordon Ramsay’s Sunday Lunch” ©Gordon Ramsay. Published by Quadrille Publishing, 2006.
Oven Roasted Potatoes - Cook time - 1 hour
Ingredients
Fingerling or other small potatoes about 1/3 pound per person
1/4 cup of chopped flat leaf Parsley
1/4 cup of thyme leaves
2 cloves of garlic, peeled and smashed
4 tablespoons of olive oil
salt and pepper to taste
Using a cookie sheet or other shallow dished pan place cleaned potatoes in pan, sprinkle with parsley, thyme, salt, and pepper, add garlic cloves and pout olive oil over potatoes. One hour before the roast is done put the potatoes in the bottom rack of the oven and let roast.
Honey Glazed Carrots- cook time - 15 min
Ingredients
• 1 pound baby carrots
• 2 tablespoons butter
• 2 tablespoons Thyme honey
• Freshly ground black pepper
• 1/4 cup chopped Thyme
Directions
In a medium saucepan, bring water to a boil. Add carrots and cook until crisp tender, 3 to 4 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.
Sautéed Cabbage - cook time 15 min
Ingredients
• 1 small head white cabbage, including outer green leaves (2 1/2 pounds)
• The drippings from the browning of the roast
Directions
Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.
After browning roast, set pan aside, about 15 minutes to serving time reheat pan and add cabbage, saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.
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