Donna's Daily Dish
Inspiring people to create every day recipes
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Inspiring people to create every day recipes
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I’ve mentioned many times how I peruse the food store flyers for weekly meal inspiration. Last week, I was inspired by Whole Foods sale on bone-in short ribs ($5.99/lb. for Prime Members). I had found two recipes on the Williams-Sonoma website and settled on Italian Braised Short Ribs. However, I didn’t have two hours the other night; instead, I used my pressure cooker. It took me 30 minutes at high pressure to achieve what braising in the oven would have taken two hours. For the recipe you’ll need flour, salt, pepper, bone-in short ribs, olive oil, pancetta , onions, garlic, red pepper flakes, carrots, tomato paste, sugar, red wine, beef broth, balsamic vinegar,
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In my daily email newsletter from NYTCooking, I came across a quick and easy recipe for Black Pepper Beef and Cabbage Stir Fry (by Sue Li). The recipe takes a quick 20 minutes, plus a few minutes for prepping the cabbage and feeds 2 to 4 people. Ingredients needed for this recipe are whole black peppercorns, garlic, light brown sugar, cornstarch, 3/4 pound sirloin steak, neutral cooking oil, soy sauce, 1/2 head small green cabbage, sherry vinegar, sesame seeds, scallions and rice. There are a total of 24 recipes in the NY Times Cooking supplement issue of “One Pot/Pan/Skillet, 24 Brilliant Recipes for Everyone Who Hates Doing the Dishes.” So far, I’ve made 6 of them. This week I was called upon to pick up my granddaughter at daycare as her parents had late work days. Instead of my husband getting to try Dijon and Cognac Beef Stew, my daughter and her family got the opportunity. The recipe calls for salt pork (I substituted bacon), an onion, shallots, 2 pounds beef chuck, cognac (I substituted brandy), beef stock, Dijon mustard, Pommery mustard or other whole grain Dijon mustard, carrots, mushrooms and red wine. This recipe is a one pot meal that takes approximately 3 hours from start to finish. The recipe says that it serves 4 to 6 people. I feel it more adequately feeds 3, possibly 4, people based on the fact that I had just slightly less than 2 pounds of beef chuck.
This week I had to pick up my granddaughter from daycare as both her parents were working extended hours. As my husband is also working extended hours during the holidays, I also needed to have meals on hand for him to reheat in my absence. My son loves Kane Brewing in Ocean Township, NJ. And over the Thanksgiving holiday he brought some stout beer to the house. There was one can that he left in my refrigerator. I’m not a beer drinker, so I needed to find a recipe in which to use this product. I found a slow cooker recipe on the New York Times cooking app called slow cooker beef stew with maple syrup and stout. After reading the comments left by other cooks, this appeared to be a good recipe. The recipe recommended using a 3 to 3-1/2-pound chuck roast and cutting it into 2-inch chunks. However, I was only able to locate one roast that wasn’t part of a two-pack family pack. You’ll also need carrots, parsnips, russet potatoes, fresh thyme and rosemary, stout beer, real maple syrup and balsamic vinegar. In a recent weekend edition of the Wall Street Journal, there was a recipe for charred romaine with flank steak and olive tapenade. The recipe appeared in the column called “Slow Fast Food” with a recipe by Chef Caroline Glover. Ms. Glover’s owns the restaurant Annette in Aurora, Colorado. What appealed to me in this recipe was the cut of beef and the simplicity of the recipe. The flank steak in this recipe is merely season with salt and pepper and grilled 5-6 minutes per side. One of the things that makes this recipe quite good is the accompanying charred romaine lettuce that has a nice smokey flavor and the roasted shallot dressing that goes over the romaine. |
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