Archive for the ‘recipe’ Category

To save some money, I always make my own chocolate covered strawberries. This recipe is easy to make and delicious to eat!

Ingredients:

  • 1 package of strawberries with stems intact
  • 1 package (12 oz or less) of your favorite chocolate chips
  • 1 Tb of vegetable oil (or a less)
  1. Wash and completely DRY the strawberries. If the strawberries are moist, the chocolate won’t stick to the strawberries properly.
  2. Using a double boiler, add about an inch of water to the bottom pot and add the chips to the top pot. (If you don’t have a double boiler, two pot of slight size difference will work.) Use low medium heat and the heat will slowly cause the chips to melt. Using a spatula, stir the chips and add the oil to create a smoother texture.  Remove from heat.
  3. Stir each strawberry into the mixture and allow the excess to drip off before placing it onto wax paper. Place the strawberries in the fridge for no more than 1 hour, to prevent condensation.

I love using dark chocolate chips for the strawberries and using other topping as well. Coconut flakes, chopped nuts and candy can be used to coat the strawberry as well.

Advertisements

St. Patrick's Day Corned Beef with vegetables

In honor of one of my many heritages, I prepare corned beef each year for St. Patrick’s Day. This year I decided to try a new recipe, which includes turnips. The recipe has quite a few spices and the corn beef needs to sit in a brine for up to two weeks. This recipe makes 4 servings.

Corned Beef and Veggies

To create the brine:

  • 1 qt water
  • 1/2 c. sea salt or pink curing salt
  • 1 tb table salt
  • 1/3 sugar
  • 1/2 tsp crushed coriander seeds
  • 1/2 tsp crushed mustard seeds
  • 1/2 tsp crushed black peppercorns
  • 1 crushed cinnamon stick
  • 2 crushed dried bay leaves
  • 4 whole cloves

Preparation of corned beef

  • 2.5-3 lbs. flat-cut beef brisket
  • 1 small onion
  • 1 celery stalk, chopped in half
  • 1 medium carrot, peeled and chopped in half
  • 1/2 lb turnips, peeled and cut in quarters
  • 1/2 lb of carrots, peeled and cut in quarters
  • 1/2 lb red potatoes cut in quarters
  • horseradish sauce, spicy mustard or Dijon mustard
  1. To create the brine, boil water in a large pot. After boiling, add spices listed under for the brine list and remove pot from heat. Stir until salt and sugar dissolved. Allow the brine to cool.
  2. To prepare the corned beef:  Put the brisket in glass container and pour cooled brine over it. Place weight on the brisket by using small plates, to keep the brisket submerged.  Cover and refrigerate brisket for up to 2 weeks.
  3. After the desired time period, remove brisket from the container and rinse. Discard the brine. Place the brisket in a large pot of water until the brisket is covered by two inches. Add halved onion, celery and carrot and bring water to boil. Reduce heat, cover and simmer for 1 1/2 hours until very tender.
  4. After about 45 minutes into cooking, steam turnips separately for about 10 minutes and transfer to a bowl. Steam carrots for about 12 minutes and set aside.
  5. After the corned beef is ready, remove the beef from pot and cover with a foil, to rest for 30 minutes
  6. From the large pot, discard the halved onion, carrot and celery from the broth and bring to a boil. Add potatoes and simmer until tender for 25 minutes. Add turnips and carrots and cook until warm.
  7. Trim excess fat from the beef and slice thinly against its grain. After transferring to plate, add vegetable and add some broth.
  8. Serve with condiments.

After tasting the corned beef, I found that this corned beef has a wonderful spice flavor to it. To get the best flavor, leave the meat in the brine covered for 14 days. The meat does not have to be turned at any time. Surprisingly, the broth gives the vegetables a wonderful buttery flavor. This is a perfect slow-cooking weekend meal. How did you celebrate your St. Patty’s day?

Bon Appetit

Deemakesjewelry

I have many interests outside of Art, such as  cooking. Today I was excited to try A recipe for tempeh meatballs, which my sister made for me years ago.  Tempeh is fermented cooked soybean which can be cooked and used as a meat substitute.  I first tried this at the New Age Health Spa in Neversink, NY.

The recipe:

  • 1 tempeh package
  • 1 tb soy sauce
  • 1tb water
  • 1/2 tsp cinnamon
  • 1 chopped onion
  • 1 tbs oil
  • 6 oz tomato paste
  • 1/2 tb vinegar
  • salt & pepper to taste
  1. Cook tempeh in water and soy sauce for 4 minutes on each side
  2. Blend the tempeh into a smooth paste, add cinnamon through pepper and knead well.  Shape into balls.
  3. Place oil and onion and saute until tender. Add the balls and bake for 3 minutes while stirring.Dilute the tomato paste to the skillet and enough water to cover balls. Add vinegar and boil. Simmer for 15 min.

After the blend, I got a strange slightly gummy texture but it wasn’t smooth.

I softly made small balls in my palm and placed it on the oil and onions.

After I put in the sauce, it began to fall apart…and my dinner was ruined.  If you have had better luck with tempeh let me know!

In preparation of St. Patrick’s Day next week, I have prepared corn beef, which sitting in my fridge in a prepared brine.  I will report on this recipe  next week.