bbq brisket and curried cauliflower

Our local grocery store had advertised brisket on sale so I decided make it for the first time. When I got there, it wasn’t on sale… but I bought it anyways. Then, I couldn’t think of what else to make along with the brisket and honey cornbread, so randomly made some roasted curried cauliflower. I’ve been searching for a yummy roasted cauliflower recipe, and believe I may have found it!

Slow Cooked BBQ Brisket

  • 1 tablespoon dried thyme leaves
  • 1 tablespoon paprika
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons salt
  • 1 teaspoon onion, minced
  • 1/2 teaspoon garlic, minced
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin
  • 3 pounds beef brisket, trimmed of fat
  • 1/2 teaspoon liquid smoke flavoring
  • 2 tablespoons Worcestershire sauce
  • 1 1/2 cups barbeque sauce (I like to use Bull’s Eye brand)

Directions:

  1. Combine thyme, paprika, pepper, salt, onion, garlic, cayenne, and cumin in a small bowl; set aside. Rub brisket all over with liquid smoke, then rub with spice mixture.
  2. Pour Worcestershire and barbeque sauces into a slow cooker; place beef on top. Cover, and cook on LOW 8 to 10 hours, until fork tender.

Curried Roasted Cauliflower

  • 12 cups cauliflower florets (from about 4 pounds cauliflower)
  • 1 large onion, peeled, quartered
  • 1 teaspoon coriander seeds, ground
  • 1 teaspoon ground cumin
  • 3/4 cup olive oil
  • 1/2 cup red wine vinegar
  • 3 1/2 teaspoons curry powder
  • 1 tablespoon Hungarian hot paprika
  • 1 3/4 teaspoons salt

Preheat oven to 450°F. Place cauliflower florets in large roasting pan. Pull apart onion quarters into separate layers; add to cauliflower. Place ground coriander and cumin in a medium bowl. Whisk in oil, vinegar, curry powder, paprika, and salt. Pour dressing over vegetables; toss to coat. Spread vegetables in single layer. Sprinkle with pepper.

Roast vegetables until tender, stirring occasionally, about 35 minutes. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 450°F oven 10 minutes, if desired.)

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Tomato & Mushroom Egg Casserole

I came across this WholeFoods recipe on theKitchn and made it for a bunch of guys from our church group who came over for breakfast one morning. I wasn’t sure if it would taste all that great, since I’ve never used a recipe from WholeFoods, but how can you ever go wrong with gruyere? This was super easy, I was able to prepare the entire casserole the night before and just had to wake up and pop it in the oven of the morning of. Served this with some more morning glory muffins and fruit.

Mushroom, Tomato & Gruyere Breakfast Casserole (makes 8 servings)

  • 4 English muffins, split
  • 1 tablespoon olive oil
  • 2 medium tomatoes, chopped
  • 1 pound button or cremini mushrooms, trimmed and sliced
  • Salt and pepper to taste
  • 8 eggs
  • 1/2 cup milk
  • 1/2 teaspoon garlic, minced
  • 1/4 onion, minced
  • 2 teaspoons dried basil
  • 1 cup grated Gruyère cheese

Arrange English muffin halves in the bottom of a greased 9- x 13-inch baking dish, cutting them to fit, if necessary; set aside.

Heat oil in a large skillet over medium heat. Add tomatoes, mushrooms, salt and pepper and cook, stirring occasionally, until tender and liquid is thickened, 8 to 10 minutes. Spoon tomato mixture over the top of the English muffins, distributing it evenly; set aside to let cool.

In a large bowl, whisk together eggs, milk, garlic, onion, salt and pepper. Pour evenly over tomato mixture, then sprinkle with basil. Cover and chill overnight.

Set dish aside at room temperature for 1 hour and preheat oven to 350°F. Sprinkle casserole with cheese and bake, uncovered, until puffed, cooked through and cheese is golden brown, 45 to 50 minutes. Serve immediately.

cold sesame noodles

New York City summer heat waves have begun and I made these in an attempt to keep cool while cooking for a large group. I also happened to be craving some good old Chinese zha jiang mien. Super tasty and refreshing on a hot summer day.

Cold Sesame Noodles

  • 1 pound spaghetti, soba or Chinese egg noodles
  • 1/4 cup rice vinegar
  • 3 tablespoons sesame paste, almond butter, or peanut butter
  • 3 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 1 teaspoon or more chili-garlic sauce
  • 1 cup shredded carrots
  • 1 cup shredded cucumber
  • 1 cup thinly sliced bell pepper 
  • 1/2 lb shredded chicken
  • 2 scallions, thinly sliced
  • 6 sprigs cilantro, chopped

Bring a large pot of water to a boil over high heat. Cook the noodles until tender yet firm. Drain the noodles and shock in ice-cold water. Drain again.

In a large bowl whisk together the vinegar, sesame paste, soy sauce, honey, sesame oil, and chili-garlic sauce until smooth. Add the noodles along with the shredded chicken and chopped vegetables, and toss well to distribute the sauce evenly throughout. Garnish with the scallions and cilantro and serve at room temperature or slightly chilled.

morning glory muffins

Several months ago, I had my first morning glory muffin from Grey Dog. I had never even knew that such a thing existed, and ever since, haven’t been able to stop thinking about making my own. So, right before Memorial Day weekend, I made my first batch. This made a ton of muffins and gave us a good breakfast/snack for over a week.

Morning Glory Muffins

  • 2 1/2 cups all-purpose flour
  • 1 1/4 cups sugar
  • 3 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3 eggs
  • 3/4 cup applesauce
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups grated carrots
  • 1 medium tart apple, peeled and grated
  • 1 (8 ounce) can crushed pineapple, drained
  • 1/2 cup flaked coconut
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts

Directions

  1. In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, applesauce, oil and vanilla. Stir in carrots, apple, pineapple, coconut, raisins and nuts.
  2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

honey lavender panna cotta

I made this for a friend’s birthday. This was my first time cooking with lavender or making panna cotta. Now knowing how easy panna cotta is to make, I will never be able to bring myself to pay for it at a restaurant. It’s basically milk jello with whatever flavor you want to add (although, the flavor usually is something fancy). This was really good and easy, and makes people think you can make highfalutin desserts!

Honey Lavender Panna Cotta

horrible pic, i know

serves 4

1/2 0.25-ounce package of powdered gelatin, about 1 1/2 teaspoons
2 tablespoons cold water
1 cup half and half or cream
1/4 cup wildflower honey
1 teaspoon dried lavender
1 cup milk 
Strawberries or other berries, to serve

In a small bowl sprinkle the gelatin over the 2 tablespoons of water and let soften for at least 5 minutes. Set aside.

In a small sauce pan heat the cream, honey, and dried lavender to a light simmer then turn off the heat. Whisk to incorporate all the honey evenly, then strain into a mixing bowl. Whisk in the gelatin. Whisk for at least a minute to make sure it is very evenly distributed and that no lumps remain. Whisk in the milk.

Pour into the ramekins, and put in the fridge to set. The panna cotta will need at least 2 hours to set; we prefer to wait at least 4, especially if the puddings will be unmolded.

To unmold lightly run a knife around the edge of the chilled pudding and invert onto a chilled plate. Garnish with sliced strawberries and serve.

Lemon Sandwich Cookies with Triple Citrus Filling

I think these would be a hit if Nabisco came out with an Oreo version of these. I came across this recipe and immediately started drooling. Sadly, they did not taste as good as they sound. They’re not bad, I just thought the cookie would be more light and lemoney, and the filling more citrusey; overall a bit on the sweet and heavy side for my tastes. I must say, I did like them better on the second day, though.

Lemon Sandwich Cookies with Triple Citrus Filling

Makes 25 small cookies

For the cookies:
16 tablespoons (2 sticks) unsalted butter, room temperature 
1 cup confectioners sugar
1/4 cup heavy cream
1 tablespoon lemon zest 
1 teaspoon lemon juice
1 teaspoon vanilla extract
1/2 teaspoon salt 
2 cups all-purpose flour

For the filling:
4 tablespoons unsalted butter, room temperature
8 ounces cream cheese, room temperature
1 1/4 cups confectioners sugar, sifted
1 teaspoon lemon zest
1 teaspoon grapefruit zest
1 teaspoon orange juice
Pinch of salt

Directions:

Preheat oven to 350°F degrees.

In the bowl of an electric mixer on high speed or a food processor: beat butter, confectioners sugar, heavy cream, lemon zest, lemon juice, vanilla extract, and salt until combined, about 1 minute.

With mixer on low, add flour; dough will still be quite stiff.

At this point, you have two options:
A) If you want to roll out your dough and cut out shapes: turn dough out onto a piece of plastic wrap and pat into a disk about 1/2-inch thick. Wrap and chill until firm, about 1 hour (or up to 2 days, if you like). Once dough is chilled, unwrap and place on a lightly floured surface. Roll dough about 1/8-inch thick and cut out using 1 1/2-inch rounds or your favorite cookie cutter. Place rounds on two lined baking sheets, allowing the cookies 1-inch space between one another.
B) If you are like me and too lazy to roll out dough and cut out shapes, use an ice cream scooper and drop rounded spoonfuls onto a cookie sheet, allowing 1 inch space between one another. Pat spoonfuls down until about 1/8 inch thick and a circle shape (no chilling required, too!).

To make the filling, place the butter in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed until fluffy, about 2 minutes. Add the cream cheese and beat until creamy, about 2 minutes more. Add sugar, lemon zest, grapefruit zest, orange juice, and salt, and beat for additional 3 to 4 minutes.

Bake until barely beginning to brown, 9 to 11 minutes. Transfer to wire racks to cool completely. Once cool, place about 1 teaspoon triple citrus filling between two cookies, and press gently to spread filling out evenly. If kept airtight, cookies will remain fresh for 2 to 3 days.

Chicken Pot Pie

Yum! A guaranteed satisfying meal. 🙂 I think next time I would skip putting a crust on the bottom since it just gets soggy, and perhaps I might try a recipe like this with biscuits on top. That way, there’s more crispy, melt in your mouth pastry/bread to complement your chicken and it’s a lot easier than having to roll out a pie crust.

Also, this recipe essentially has you make a roux, which I had always been too intimidated to attempt, but the recipe gives really easy step-by-step instructions — so it wasn’t scary at all!

Chicken Pot Pie

  • 1 pate brisee pie crust (makes a top and bottom)
  • 6 cups roasted, shredded rotisserie chicken or cooked chicken thighs
  • 2 tablespoons vegetable oil
  • 2 medium onions, chopped
  • 3 small stalks celery, cut crosswise 1/4-inch thick
  • 2 cups chicken broth
  • 1 (12 fluid ounce) can evaporated milk
  • 1/3 cup butter
  • 9 tablespoons all-purpose flour
  • 3/4 teaspoon dried thyme
  • 1/4 cup dry sherry or white wine
  • Salt and ground pepper
  • 1/4 cup chopped fresh parsley
  • 1 (16 ounce) package frozen peas and carrots, not thawed
Directions:
  1. Adjust oven rack to low-center position; heat oven to 400 degrees. If using whole rotisserie chickens, separate meat from skin and bones, and tear into bite-size pieces. Discard skin and bones. If using chicken thighs, place in slow cooker, cover with water and cook on high for 1.5 hours. Then, remove bones and cut chicken into bite-size pieces.
  2. Heat oil in Dutch oven over medium-high heat. Add onions and celery; saute until just tender, about 5 minutes. Transfer to a large bowl along with the chicken; set aside.
  3. Meanwhile, microwave chicken broth and milk in a microwave-safe bowl until steamy, 3 to 4 minutes. Heat butter over medium heat in the empty pan. When foaming subsides, whisk in flour and thyme; cook until golden, about 1 minute. Whisk in hot milk mixture. Bring to simmer, then continue to simmer until sauce fully thickens, about1 minute. Turn off heat, stir in sherry or wine, and season to taste with salt and pepper.
  4. Stir chicken mixture, parsley and the peas and carrots into the sauce. Divide mixture between two 9-inch deep-dish pie plates. Top each with pie dough, and flute crust by pinching with your fingers. Set on a baking sheet and bake until pastry is golden brown and filling is bubbly, 30 to 35 minutes. (Optional: Wrap second potpie in freezer wrap and freeze for a later meal. Remove wrapping, place potpie on a baking sheet and bake at 400 degrees until golden and bubbly, about 1 hour.)