Mmmm tasty! I made this with my mom back at Christmastime (2019). Yes, we grilled in chilly December weather! The dish is spicy, but not overwhelming--just the right amount. 9.5/10. Half point off because this is not good leftover. We altered original recipe by boiling the marinade and tossed it with the noodles--highly recommend. Also recommend metal skewers for the grilling part. The tri-tip we used was around 3lbs, marinade amount was perfect. We cooked rice noodles according to package directions (like pasta-style, not soaking). used balsamic vinegar instead of the black Asian vinegar (could not find in her area). I forgot to get pix, so I'll have to add those next time I make this.
link to original recipe: https://www.foodservicedirector.com/recipedia/asian-grilled-tri-tip-noodles
1/2 c. peanut oil
1/4 c. low-sodium soy sauce
1/4 c. black Asian vinegar (subbed balsamic vinegar)
1/4 c. bottled chili garlic sauce (sambal oelek)
3 T. honey
4 green onions, thinly sliced
2 T. fresh ginger, minced
2 T. white sesame seeds, plus more for garnish
1 beef tri-tip (1.5 to 3 lbs.) cut into 2" cubes
cooked rice or rice noodles
Directions:
1. In a large bowl or zip-top plastic freezer bag, combine oil, soy sauce, vinegar, chili sauce, honey, green onions, ginger, and sesame seeds. Add the beef and stir (or shake) to coat. Transfer to fridge for 8-10 hours.
2. Prepare a charcoal grill (or heat gas grill to high). Remove beef from marinade and pour marinade into a pan.
3. Heat marinade over medium-high heat to bring to boil, then lower heat to keep at a simmer (not sure how long we let it simmer, though).
4. Grill beef to desired doneness, serve with rice or rice noodles and sauce and enjoy!
Culinary adventures in the often messy kitchen of a suburban cooking enthusiast
14 May 2020
13 May 2020
Pinot Noir Braised Chicken Thighs
Made this back in mid-November (2019) Very tasty! Next time will serve with egg noodles, but the long grain rice was also good. Makes A LOT. 9/10.
Link to original recipe: https://www.cookingsavorybites.com/2012/10/16/braised-chicken-thighs-featuring-pinot-noir-pancetta-and-mushrooms/
Ingredients:
1/3 c. all-purpose flour
2 tsp. sea salt
1 tsp. ground black pepper
8 bone-in, skin-on chicken thighs
1 T. olive oil
1/4 c. pancetta cubes (1/2" wide cubes, if possible)
3/4 c. finely chopped carrot
1/2 c. finely chopped celery
3/4 c. finely chopped Spanish onion
2 cloves garlic, minced
3 c. Pinot Noir
8 oz. whole cremini mushrooms
3 T. tomato paste
bouquet garni: tie together 3 stalks Italian parsley, 1 stalk fresh rosemary, and 3 stalks fresh thyme
3/4 c. chicken stock
1/4 c. finely chopped Italian parsley
Directions:
1. In a large, zip-top plastic bag, combine flour, 1 tsp. of the sea salt, and 1/2 tsp. of the pepper. Add chicken thighs and shake well to coat. Set aside.
2. In a Dutch oven over low heat, add olive oil and pancetta. Cook pancetta until starting to crisp, then transfer to a paper-towel lined plate/bowl, set aside. Leave drippings in the pan.
3. Increase heat to med-high and add the coated chicken thighs. Cook thighs until browned on both sides (around 4-5 min per side). Transfer thighs to a plate.
4. Heat oven to 325°F. Reduce heat for pot to medium and add the carrot, celery, onion, garlic, the remaining 1 tsp. of sea salt, and the remaining 1/2 tsp. pepper. Cook, stirring frequently, for around 4 min.
5. Stir in the wine, scraping the bottom to loosen browned bits, and cook for additional 4 min. Add the mushrooms and tomato paste and cook, stirring frequently, for 3 min.
6. Submerge the bouquet garni into the mixture, then stir in the chicken stock. Add the chicken back to the pot, then cover the pot and transfer to oven.
7. Bake for 1.5 hrs, then uncover and continue baking for additional 30 min. Discard the bouquet garni and top with the chopped parsley and pancetta. Serve up with desired side and enjoy!
Link to original recipe: https://www.cookingsavorybites.com/2012/10/16/braised-chicken-thighs-featuring-pinot-noir-pancetta-and-mushrooms/
Ingredients:
1/3 c. all-purpose flour
2 tsp. sea salt
1 tsp. ground black pepper
8 bone-in, skin-on chicken thighs
1 T. olive oil
1/4 c. pancetta cubes (1/2" wide cubes, if possible)
3/4 c. finely chopped carrot
1/2 c. finely chopped celery
3/4 c. finely chopped Spanish onion
2 cloves garlic, minced
3 c. Pinot Noir
8 oz. whole cremini mushrooms
3 T. tomato paste
bouquet garni: tie together 3 stalks Italian parsley, 1 stalk fresh rosemary, and 3 stalks fresh thyme
3/4 c. chicken stock
1/4 c. finely chopped Italian parsley
Directions:
1. In a large, zip-top plastic bag, combine flour, 1 tsp. of the sea salt, and 1/2 tsp. of the pepper. Add chicken thighs and shake well to coat. Set aside.
2. In a Dutch oven over low heat, add olive oil and pancetta. Cook pancetta until starting to crisp, then transfer to a paper-towel lined plate/bowl, set aside. Leave drippings in the pan.
3. Increase heat to med-high and add the coated chicken thighs. Cook thighs until browned on both sides (around 4-5 min per side). Transfer thighs to a plate.
4. Heat oven to 325°F. Reduce heat for pot to medium and add the carrot, celery, onion, garlic, the remaining 1 tsp. of sea salt, and the remaining 1/2 tsp. pepper. Cook, stirring frequently, for around 4 min.
5. Stir in the wine, scraping the bottom to loosen browned bits, and cook for additional 4 min. Add the mushrooms and tomato paste and cook, stirring frequently, for 3 min.
6. Submerge the bouquet garni into the mixture, then stir in the chicken stock. Add the chicken back to the pot, then cover the pot and transfer to oven.
7. Bake for 1.5 hrs, then uncover and continue baking for additional 30 min. Discard the bouquet garni and top with the chopped parsley and pancetta. Serve up with desired side and enjoy!
12 May 2020
Stuffed Beef Tenderloin
Still catching up on drafts from the past. Made this recipe with mom during week before Thanksgiving (2019), was very delicious, but forgot to note what rating out of 10 (am guessing it was a 10 :)) We only used 2 packages of spinach and that was plenty (original recipe calls for 3).
Link to original recipe: https://www.myrecipes.com/recipe/stuffed-beef-tenderloin-with-burgundy-mushroom-sauce
Ingredients:
for the beef-- 2 (10-oz.) pkg. frozen chopped spinach, thawed
3 T. unsalted butter
2 medium leeks, thinly sliced
1 garlic cloved, minced
3 T. all-purpose flour
1 c. heavy cream
1 oz. Parmesan-Reggiano, grated
2 tsp. fresh lemon juice
1/4 tsp. grated whole nutmeg
2 tsp. kosher salt, divided
1 tsp. black pepper, divided
4 lb beef tenderloin section, trimmed
for the sauce--
2 T. unsalted butter, divided
1 T. olive oil
16 oz. cremini mushrooms, quartered
1 medium shallot, minced
1/2 c. dry red wine
1 c. beef broth
1 T. Dijon mustard (I think we used Grey Poupon-style one)
1/2 tsp. fresh rosemary
1/2 tsp. kosher salt
1/4 tsp. black pepper
Directions:
1. Drain spinach well, pressing between paper towels to remove excess moisture.
2. In a medium saucepan over medium heat, melt the butter. Add leeks and garlic and cook, stirring occasionally, until softened (around 3-4 min).
3. Sprinkle flour atop the mixture and stir, cooking for another 3 min.
4. Whisk in cream until smooth. Stir in spinach and cook, stirring occasionally, until mixture is thickened (around 5 min.)
5. Add cheese, lemon juice, nutmeg, 1 tsp. of the salt, and 1/2 tsp. of the pepper, stirring to combine. Remove from heat and let mixture cool for 10 min. Heat oven to 350°F.
6. Meanwhile, butterfly the beef and open it like a book, spreading flat. Place between 2 sheets of plastic wrap and pound to 1/2" thickness all over using a meat mallet, making around a 13" square (we had to piece the meat together a little to do this).
7. Remove plastic wrap and spread the cooled mixture evenly over the beef, leaving a 1/2" border around edges. Roll up beef and tie with kitchen twine.
8. Brush all over with olive oil, then sprinkle with remaining salt and pepper. Place beef on a wire rack set over a rimmed baking pan. Transfer to oven and bake for 30 min.
9. Increase heat to 450°F and bake for additional 20 min, or until meat thermometer registers 125°F inserted in center. Let stand 30 min. before slicing.
10. While beef rests, prepare the sauce. In a large skillet over medium-high heat, melt 1 T. of the butter together in skillet with olive oil (swirl to combine), then add mushrooms. Cook, stirring a couple of times, until lightly browned (around 5-6 min.)
11. Add shallot and cook, stirring constantly, 1-2 min. Carefully add wine to skillet and stir in, cooking 2 additional minutes.
12. Stir in broth and reduce heat to medium. Let simmer for 5 minutes.
13. Mix in the mustard, rosemary, salt, and pepper. Cook for 1 minute. Remove from heat and stir in the remaining 1 T. butter until combined. Serve sauce with beef and enjoy!
Link to original recipe: https://www.myrecipes.com/recipe/stuffed-beef-tenderloin-with-burgundy-mushroom-sauce
Ingredients:
for the beef-- 2 (10-oz.) pkg. frozen chopped spinach, thawed
3 T. unsalted butter
2 medium leeks, thinly sliced
1 garlic cloved, minced
3 T. all-purpose flour
1 c. heavy cream
1 oz. Parmesan-Reggiano, grated
2 tsp. fresh lemon juice
1/4 tsp. grated whole nutmeg
2 tsp. kosher salt, divided
1 tsp. black pepper, divided
4 lb beef tenderloin section, trimmed
for the sauce--
2 T. unsalted butter, divided
1 T. olive oil
16 oz. cremini mushrooms, quartered
1 medium shallot, minced
1/2 c. dry red wine
1 c. beef broth
1 T. Dijon mustard (I think we used Grey Poupon-style one)
1/2 tsp. fresh rosemary
1/2 tsp. kosher salt
1/4 tsp. black pepper
Directions:
1. Drain spinach well, pressing between paper towels to remove excess moisture.
2. In a medium saucepan over medium heat, melt the butter. Add leeks and garlic and cook, stirring occasionally, until softened (around 3-4 min).
3. Sprinkle flour atop the mixture and stir, cooking for another 3 min.
4. Whisk in cream until smooth. Stir in spinach and cook, stirring occasionally, until mixture is thickened (around 5 min.)
5. Add cheese, lemon juice, nutmeg, 1 tsp. of the salt, and 1/2 tsp. of the pepper, stirring to combine. Remove from heat and let mixture cool for 10 min. Heat oven to 350°F.
6. Meanwhile, butterfly the beef and open it like a book, spreading flat. Place between 2 sheets of plastic wrap and pound to 1/2" thickness all over using a meat mallet, making around a 13" square (we had to piece the meat together a little to do this).
7. Remove plastic wrap and spread the cooled mixture evenly over the beef, leaving a 1/2" border around edges. Roll up beef and tie with kitchen twine.
8. Brush all over with olive oil, then sprinkle with remaining salt and pepper. Place beef on a wire rack set over a rimmed baking pan. Transfer to oven and bake for 30 min.
9. Increase heat to 450°F and bake for additional 20 min, or until meat thermometer registers 125°F inserted in center. Let stand 30 min. before slicing.
10. While beef rests, prepare the sauce. In a large skillet over medium-high heat, melt 1 T. of the butter together in skillet with olive oil (swirl to combine), then add mushrooms. Cook, stirring a couple of times, until lightly browned (around 5-6 min.)
11. Add shallot and cook, stirring constantly, 1-2 min. Carefully add wine to skillet and stir in, cooking 2 additional minutes.
12. Stir in broth and reduce heat to medium. Let simmer for 5 minutes.
13. Mix in the mustard, rosemary, salt, and pepper. Cook for 1 minute. Remove from heat and stir in the remaining 1 T. butter until combined. Serve sauce with beef and enjoy!
11 May 2020
Melted butter chocolate chip cookies #2
Last in my series of 'made while in France' recipes...until next visit, anyway. I'm actually on my way back home to the States today, so it's only fitting that I had one last recipe to post from here. I had just enough brown sugar and chocolate chips left to try a half batch of this recipe. It's much better than the first one I tried here, this is 10/10--will have to see if I can replicate the results back home. This one, however, requires a mixer--the other did not.
Link to original recipe: https://www.blessthismessplease.com/best-chocolate-chip-cookie-recipe-ever/
Ingredients (amounts listed are for WHOLE batch; half batch that I did yielded 24 cookies):
12 T. unsalted butter, melted in microwave, then let set for 5 minutes
1 c. brown sugar
1/2 c. sugar
1 large egg
1 large egg yolk (to do half batch, I mixed the egg and egg yolk together in a cup, then measured out half of mixture)
2 tsp. vanilla extract
2 c. plus 2 T. all-purpose flour (used half type 55 and half type 65 here in France)
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 c. semi-sweet chocolate chips
Directions:
1. Heat oven to 325°F. Line baking sheets with parchment.
2. Using an electric mixer, in a large bowl, cream butter and sugars for 4-5 min (mixture should turn lighter brown color).
3. Add egg, egg yolk, and vanilla. Beat in for 2 minutes.
4. On low speed, mix in flour, baking soda, and salt until just combined.
5. Stir in (by hand) the chocolate chips.
6. Form 1" dough balls and place on prepared baking sheet, 2" apart. Bake for 10 min, or until edges are set (middles will still be slightly soft). Let cookies rest on sheet for at least 4 min after removing from oven, then transfer to cooling rack or plate. Enjoy!
Link to original recipe: https://www.blessthismessplease.com/best-chocolate-chip-cookie-recipe-ever/
Ingredients (amounts listed are for WHOLE batch; half batch that I did yielded 24 cookies):
12 T. unsalted butter, melted in microwave, then let set for 5 minutes
1 c. brown sugar
1/2 c. sugar
1 large egg
1 large egg yolk (to do half batch, I mixed the egg and egg yolk together in a cup, then measured out half of mixture)
2 tsp. vanilla extract
2 c. plus 2 T. all-purpose flour (used half type 55 and half type 65 here in France)
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 c. semi-sweet chocolate chips
Directions:
1. Heat oven to 325°F. Line baking sheets with parchment.
2. Using an electric mixer, in a large bowl, cream butter and sugars for 4-5 min (mixture should turn lighter brown color).
3. Add egg, egg yolk, and vanilla. Beat in for 2 minutes.
4. On low speed, mix in flour, baking soda, and salt until just combined.
5. Stir in (by hand) the chocolate chips.
6. Form 1" dough balls and place on prepared baking sheet, 2" apart. Bake for 10 min, or until edges are set (middles will still be slightly soft). Let cookies rest on sheet for at least 4 min after removing from oven, then transfer to cooling rack or plate. Enjoy!
10 May 2020
Sponge Candy
I love love love this candy. 10+/10 It's mostly easy--just have to pay strict attention to the candy thermometer. This is now part of my Christmas Goodies Countdown for 2023, day 15/number 11 :)
Link to original recipe: https://www.allrecipes.com/recipe/23189/angel-food-candy/
Tempering chocolate: https://www.foodnetwork.com/recipes/articles/just-the-facts-how-to-temper-chocolate
Ingredients:
1/2 c. granulated sugar
1/2 c. light brown sugar (packed)
1 c. light corn syrup (you could use dark instead)
1 T. distilled white vinegar
1 T. baking soda, sifted <--very important to do this!
12 oz. dark chocolate (or milk, if preferred...and you may need closer to a pound, depending on how you cut the candy)
1 tsp. shortening (optional, can help with the hardening of the chocolate)
Directions:
1. "Line" a 9" x 13" baking pan with parchment (yeah, it doesn't really form to it--just do your best to kind of crinkle it so it lays down a bit in it...don't worry about getting it perfect). Make sure you have the baking soda measured, sifted, ready to use in step 3.
2. In a 3 qt. saucepan (could be a different size, but this is what I used) over medium-low heat, combine the sugars, corn syrup, and vinegar. Once it is combined, do not stir any more. Clip candy thermometer to side of pan and monitor the temperature, but do NOT stir. When temperature is at 275°F, heat oven to 225°F.
3. When mixture reaches 300°F, immediately remove from heat and stir in baking soda. As soon as baking soda is stirred in, pour into parchment in the baking pan. Do NOT spread to even out!
4. Transfer to oven and bake for 10 min, then reduce temperature to 175°F and bake for additional 10 min.
5. Place on cooling rack and allow to cool almost completely before removing (it will be hard/solid).
6. Break into pieces...you can do this how you like, but I find this works best: use a butterknife and mallet to gently tap and break (see photo).
7. If desired, follow the instructions on the Food Network link (above) to temper melted chocolate to coat the pieces. Let set, then enjoy!
Link to my YouTube "making of" video: https://youtu.be/SU0-7_sTaGU
Link to original recipe: https://www.allrecipes.com/recipe/23189/angel-food-candy/
Tempering chocolate: https://www.foodnetwork.com/recipes/articles/just-the-facts-how-to-temper-chocolate
Ingredients:
1/2 c. granulated sugar
1/2 c. light brown sugar (packed)
1 c. light corn syrup (you could use dark instead)
1 T. distilled white vinegar
1 T. baking soda, sifted <--very important to do this!
12 oz. dark chocolate (or milk, if preferred...and you may need closer to a pound, depending on how you cut the candy)
1 tsp. shortening (optional, can help with the hardening of the chocolate)
Directions:
1. "Line" a 9" x 13" baking pan with parchment (yeah, it doesn't really form to it--just do your best to kind of crinkle it so it lays down a bit in it...don't worry about getting it perfect). Make sure you have the baking soda measured, sifted, ready to use in step 3.
2. In a 3 qt. saucepan (could be a different size, but this is what I used) over medium-low heat, combine the sugars, corn syrup, and vinegar. Once it is combined, do not stir any more. Clip candy thermometer to side of pan and monitor the temperature, but do NOT stir. When temperature is at 275°F, heat oven to 225°F.
3. When mixture reaches 300°F, immediately remove from heat and stir in baking soda. As soon as baking soda is stirred in, pour into parchment in the baking pan. Do NOT spread to even out!
4. Transfer to oven and bake for 10 min, then reduce temperature to 175°F and bake for additional 10 min.
5. Place on cooling rack and allow to cool almost completely before removing (it will be hard/solid).
6. Break into pieces...you can do this how you like, but I find this works best: use a butterknife and mallet to gently tap and break (see photo).
7. If desired, follow the instructions on the Food Network link (above) to temper melted chocolate to coat the pieces. Let set, then enjoy!
09 May 2020
Seven Flavor Beef
I made this recipe back in mid-November (2019) and want to make it again very soon--so tasty! 10/10 for sure. I made a double batch and the amounts listed are for that. The only thing I did not double was the red pepper flakes, as I didn't want it to be too spicy--turned out just right for us. I wasn't sure where the marinade ended, so I put the veggie oil in with it. I ended up adding more oil to the wok after that for cooking the onion mixture, so next time I'll do half and half (which is how I wrote it out below).
Link to original recipe: https://www.foodnetwork.com/recipes/seven-flavor-beef-recipe-1916554
Ingredients (double batch amounts):
1 lb. sliced flank steak
2 T. lemongrass, minced
1 tsp. fresh ginger, minced
1 tsp. garlic, minced
1 tsp. fish sauce
1 tsp. sesame oil
1 tsp. honey
1 tsp. dried red pepper flakes
2 tsp. Chinese five-spice powder
2 tsp. kosher salt
1/4 c. vegetable oil, divided
1/2 c. red onion, thinly sliced
1 bunch green onions, thinly sliced
2 c. bean sprouts
1/4 c. hoisin sauce
2 T. ground peanuts
40 Thai basil leaves (note to self: finally found these at the Fresh International Market in Schaumburg)
Directions:
1. In a large bowl, combine flank steak through kosher salt plus 2 T. of the vegetable oil. Cover and place in fridge for 1 hr.
2. In a wok, heat the remaining 2 T. vegetable oil over med-high heat. Once the oil is heated (shimmering), add red onion, green onion, and bean sprouts. Cook for 1 minute, stirring constantly. Transfer to a plate/bowl.
3. Add marinated beef mixture to wok, then stir in hoisin sauce. Add the peanuts and basil leaves; cook until beef is medium-rare (or desired doneness). Serve with the reserved onion/sprout mixture and enjoy!
Link to original recipe: https://www.foodnetwork.com/recipes/seven-flavor-beef-recipe-1916554
Ingredients (double batch amounts):
1 lb. sliced flank steak
2 T. lemongrass, minced
1 tsp. fresh ginger, minced
1 tsp. garlic, minced
1 tsp. fish sauce
1 tsp. sesame oil
1 tsp. honey
1 tsp. dried red pepper flakes
2 tsp. Chinese five-spice powder
2 tsp. kosher salt
1/4 c. vegetable oil, divided
1/2 c. red onion, thinly sliced
1 bunch green onions, thinly sliced
2 c. bean sprouts
1/4 c. hoisin sauce
2 T. ground peanuts
40 Thai basil leaves (note to self: finally found these at the Fresh International Market in Schaumburg)
Directions:
1. In a large bowl, combine flank steak through kosher salt plus 2 T. of the vegetable oil. Cover and place in fridge for 1 hr.
2. In a wok, heat the remaining 2 T. vegetable oil over med-high heat. Once the oil is heated (shimmering), add red onion, green onion, and bean sprouts. Cook for 1 minute, stirring constantly. Transfer to a plate/bowl.
3. Add marinated beef mixture to wok, then stir in hoisin sauce. Add the peanuts and basil leaves; cook until beef is medium-rare (or desired doneness). Serve with the reserved onion/sprout mixture and enjoy!
08 May 2020
Turkey cutlets with potatoes and Boursin
Another 'made while in France' recipe. This one is good, but not great. As we ate it, my friend's husband pointed out that it probably should have had a little bit of sugar to balance out the acidity of the tomatoes, and I wholeheartedly agree. Thus, if anyone chooses to attempt this, I advise adding perhaps a 1/2 tsp or so of sugar. Without the sugar, I would give it 7.5/10.
Link to original recipe (in French): https://www.marmiton.org/recettes/recette_escalopes-de-dinde-au-boursin_10965.aspx
Ingredients:
4 large yellow potatoes, cut in large chunks
4 escalopes de dinde (500g~1 lb. of turkey cutlets)
1 small can peeled tomatoes
20 cl (~6.5oz) crème fraîche (I am not sure if I added quite this much, as I didn't measure)
2 cloves garlic, minced
1/2 tsp (?) dried thyme
salt and pepper, to taste
*1/2 tsp. sugar (see intro notes)
1 whole garlic and herbs Boursin cheese
~1/2 tsp. flour (to thicken the sauce--optional)
Directions:
1. Place potatoes in a microwave-safe dish and microwave on HI for 8 min.
2. In a large skillet over medium heat, add potatoes along with all ingredients except the Boursin and flour. Break the tomatoes up with a spoon and stir everything together. Bring to a simmer, then lower heat to keep at a simmer. Cover skillet and let simmer for 25 min.
3. Add the Boursin and flour, stirring in until melted/combined. Cover again and let cook for additional 5 min. Serve up and enjoy!
Link to original recipe (in French): https://www.marmiton.org/recettes/recette_escalopes-de-dinde-au-boursin_10965.aspx
Ingredients:
4 large yellow potatoes, cut in large chunks
4 escalopes de dinde (500g~1 lb. of turkey cutlets)
1 small can peeled tomatoes
20 cl (~6.5oz) crème fraîche (I am not sure if I added quite this much, as I didn't measure)
2 cloves garlic, minced
1/2 tsp (?) dried thyme
salt and pepper, to taste
*1/2 tsp. sugar (see intro notes)
1 whole garlic and herbs Boursin cheese
~1/2 tsp. flour (to thicken the sauce--optional)
Directions:
1. Place potatoes in a microwave-safe dish and microwave on HI for 8 min.
2. In a large skillet over medium heat, add potatoes along with all ingredients except the Boursin and flour. Break the tomatoes up with a spoon and stir everything together. Bring to a simmer, then lower heat to keep at a simmer. Cover skillet and let simmer for 25 min.
3. Add the Boursin and flour, stirring in until melted/combined. Cover again and let cook for additional 5 min. Serve up and enjoy!
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