Biscuits

Who can resist nice flaky tender biscuits?  I sure can't.  I love eating  them for breakfast with butter and jam,  or when I am eating a rich and hearty soup/stew.  They are great for getting the last bite of that good broth.  And how could I forget that delicious dish biscuits with gravy.  Biscuits are just great and so easy to make.

I found this easy biscuit recipe on the NYT Cooking website.  Instead of using a food processor, I combined the butter and the flour with my fingertips until the mixture resembled corn flakes.


Biscuits
From NYT COOKING

INGREDIENTS
2 cups all-purpose flour, plus more for dusting
2 tablespoons baking powder
1 scant tablespoon sugar
1 teaspoon salt
5 tablespoons cold, unsalted butter, preferably European style
1 cup whole milk

PREPARATION

1. Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut butter into pats and add to flour, then pulse 5 or 6 times until the mixture resembles rough crumbs. (Alternatively, cut butter into flour in the mixing bowl using a fork or a pastry cutter.) Return dough to bowl, add milk and stir with a fork until it forms a rough ball.
2. Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an inch thick. Fold it over and gently pat it down again. Repeat. Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes.
3. Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise.
4. Place biscuits on a cookie sheet and bake until golden brown, approximately 10 to 15 minutes.

Serves 6-8

Instant Pot Beef Stew

Another great Instant Pot recipe - Beef Stew.   Beef Stew is your classic Comfort Food.  It is great for chilly days or when you are feeding a crowd.
Tender beef, carrots, potatoes, and an assortment of veggies cooked in a delicious broth flavored with wine, thyme, and spices.   A rich, delicious, and hearty meal for your family or guest to enjoy.  I served mine with biscuits to get every drop.

Instant Pot Beef Stew
Ingredients:
1/4 cup all-purpose flour
1/4 teaspoon ground black pepper
1 teaspoon salt
1 pound boneless beef short ribs cut into bite-size pieces
4 tablespoons olive oil, divided
4 ounces sliced  white mushrooms
1 cup sliced carrots
1 stalk sliced celery
1 cup red wine
2 cups beef broth
1 cup green beans cut into 1 1/2-inch length
2 medium Yukon Gold potatoes cut into 1 1/2-inch chunks
1 tablespoon Worcestershire Sauce
1 1/2 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
Optional Thickening:
2 tablespoons cornstarch
2 tablespoons water


Directions:
1. Combine the flour, pepper, and salt in a Ziploc bag.  Add the meat a small amount at a time to the flour mixture and shake until the meat is coated.  Shake off excess flour mixture and place meat in a bowl.  Repeat until all the meat is coated.
2. Press the saute button on your Instant Pot.  Add 2 tablespoons of olive oil.  When the oil is hot add the beef and brown on all sides.
3. Remove the beef to a bowl.  Add the remaining oil and saute the mushrooms for about 2 minutes.  Add the carrots and celery.  Saute for 2 minutes.  Remove the vegetables from the Instant Pot and place in the bowl with the beef.
4. Deglaze the bottom of the pot with the red wine.  Add the meat and vegetables, the beef broth, green beans, potatoes, Worcestershire Sauce, onion powder, garlic powder, dried thyme, salt and pepper. Stir well.
5. Place the top on the Instant Pot.  Be sure the valve is set to sealing.  Select the Meat/Stew setting.  When the stew is done let it rest for 10 minutes.
6. Move valve to venting.  When done venting open the lid carefully and away from you.  Stir the stew.  If the stew broth is too thin set the Instant Pot to the saute setting.   In a small bowl combine the cornstarch and the water.  Be sure it is mixed well.   Add the cornstarch mixture  to the stew and cook until thickened.
7. Ladle into bowls and serve.

Makes 4-6 servings

Slow Cooker Carne Asada

Carne Asada is my favorite meat for making burritos and tacos. It is very flavorful and tender.  When making Carne Asada, I usually use flank steak and marinade it.  You can also use skirt steak.  This is the first time I have made it in a slow cooker and it was delicious.  The meat was tender, moist, and had a wonderful flavor.  I usually serve the Carne Asada with tortillas, sliced radishes, cilantro, avocados, and lime wedges.

Slow Cooker Carne Asada
From Slow Cooker Gourmet Adapted Slightly by From My Southwest Kitchen

Ingredients:
1 (2.5-3) pound flank steak
1/4 cup olive oil
1/4 cup orange juice
2 cloves minced garlic
2 tablespoons lime juice
1 tablespoon honey
1 teaspoon chopped cilantro
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon ground cumin
Flour or corn tortillas
Garnishes: Cilantro,  lime wedges, sliced radishes, avocado chunks

Directions:
1. Place flank steak in the bottom of the slow cooker.
2. Add the olive oil, orange juice, garlic, lime juice, honey, cilantro, salt, chili powder, and cumin in a small mixing bowl and whisk together.

3. Pour the marinade over the flank steak.  Cover and set the slow cooker to low.  Cook for 8 hours.

4. Remove the meat from the slow cooker and shred with 2 forks.  Place the meat back in the slow cooker and coat with the juices.
5. Serve on tortillas and garnish with lime wedges, sliced radishes, and avocado chunks.

Serves 6

Instant Pot: Roast Beef

Another great Instant Pot recipe.  I know I have said it before but I will say it again - I love my Instant Pot.

The other night, we had a very moist and flavorful roast for dinner cooked in my Instant Pot.  I first browned the roast on the sauté setting  and sautéed some mushrooms.  Deglazed the pan with some red wine and then added some broth and spices to the pot.  I placed the roast in the pot and scatted the mushroom, potatoes and carrots over the roast.  Locked the top and cooked for 50 minutes.   I let the pot do a natural release for about 20 minutes then unlocked the lid very carefully.

I placed the roast on a platter with the veggies and covered loosely with foil.  I added some cornstarch and water the the juices in the pot to thicken up the natural sauce a bit.  I served the sauce with the beef.



Roast Beef
Special Equipment:  Instant Pot

Ingredients:

1 (2 1/2 - 3) pound beef eye of round roast
1 tablespoon kosher salt
1 teaspoon pepper
3 tablespoons olive oil, divided
8 ounces sliced crimini mushrooms
1/3 cup red wine
2 cups beef broth
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried parsley flakes
1/2 teaspoon table salt
1/4 teaspoon ground black pepper
4 carrots cut in chunks
1 pound Yukon Gold potatoes cut into 1 1/2-inch chunks
2 tablespoons cornstarch
2 1/2 tablespoons water

Directions:

1. Mix the kosher salt and pepper together in a small bowl.  Pat the roast dry and rub the salt and pepper mixture over the roast.  Set aside.
2. Set the Instant Pot on the Saute setting.  Add one tablespoon olive oil to the pot.  When hot brown the roast on all sides.  When brown remove the roast to a platter.
3. Add the remaining oil - 2 tablespoons to the pot.  Sauté the mushrooms.  Cook for about 2 minutes.  Remove the mushrooms to the platter with the beef.
4. Deglaze the pot with the red wine.  Add the broth, onion powder, thyme, parsley flakes, salt and pepper to the pot.  Stir well.  Add the roast, mushrooms, potatoes, and carrots.
5. Lock the lid on the Instant Pot.  Be sure the valve is set to the sealing position. Cook on high pressure for 50 minutes.
6. Naturally release the pressure for 25 minutes.  Move the valve to the venting position   to release remaining pressure.  Open the lid carefully.
7. Remove the roast and vegetables to a platter.  Cover with foil.  Set the Instant Pot to the Saute setting.
8. In a small bowl combine the cornstarch and the water.  Stir well.  Add  to the the Instant Pot and stir.  Continue cooking until the gravy reaches the desired thickness. Taste and season if necessary.
9. Slice the roast crosswise and serve with gravy and the vegetables.

Makes 6 servings

Pasta e Fagioli Soup

I love a nice bowl of hot soup on chilly days.  Not only does soup warm you up but it is a nice hearty meal for a light dinner or to go with your favorite sandwich at lunch.  This soup has a wonderful flavored broth loaded with beans,veggies and pasta.  Top it off with some grated Parmesan cheese and you have a great tasting bowl of soup.    This is a very easy  soup to make.  Start by browning the pancetta in some olive oil.  Next add the onion, salt, carrots, and celery.  Cook for about 10 minutes and then add the garlic and cook until fragrant.  Add the chicken broth, tomato sauce, both types of beans, pepper, Italian seasoning, bay leaf, Parmesan cheese rind, (if using), and crushed red pepper flakes.  Bring to a boil and cook for about 30 minutes. Add pasta and cook.  Ladle the soup into some bowls, top with grated Parmesan cheese and serve.

              
Pasta e Fagioli Soup
Ingredients:
2 tablespoons olive oil
4 ounces pancetta, chopped
1 cup finely chopped onion
1/2 cup finely chopped carrots
1 rib of celery, chopped
1 teaspoon salt
2 large cloves of garlic minced
1 1/2 quarts chicken broth 
1 (15- ounce) can tomato sauce
1 (15-ounce) can white kidney beans, rinsed and drained
1(15-ounce) can red kidney beans, rinsed and drained
1/2 teaspoon pepper
1 1/2 teaspoon Italian seasoning
1 bay leaf
Rind of Parmesan cheese - optional
Pinch of crushed red pepper flakes
1 cup dry  Ditalini pasta
Salt and pepper
Grated Parmesan cheese

Directions:
1. In a Dutch oven heat the oil and add the pancetta.
2. Brown the pancetta and then add the onion, carrots, celery, and salt.  Cook for 10 minutes.
3.  Add the celery and cook until fragrant.  Next place the chicken broth, tomato sauce, both types of beans, pepper, Italian seasoning bay leaf and rind of Parmesan cheese if using. Stir well, cover and bring to a boil.
4. Reduce heat and simmer for 30 minutes. Add the pasta and cook until pasta is cooked.
5. Remove the Parmesan cheese rind. Taste and season if  necessary and ladle soup into the bowls.  Top with grated Parmesan cheese.

Serves 8

Post From The Past: Salsa Verde

Salsa Verde is one of my favorite condiments.    I use it as a dip with tortilla chips, spoon it on my tacos,  use as a topping for my eggs,  cook with it.  It has endless possibilities in my kitchen.      I love the tanginess and just the hint of saltiness of the salsa.  The tanginess comes from the tomatillos.

Tomatillos belong to nightshade family like tomatoes. In fact, when husked the tomatillo resembles a green tomato.  Tomatillos are small fruits enclosed in a husk.  The husk is inedible.

When choosing tomatillos for this salsa, they should be firm and bright green
           

Salsa Verde



Ingredients:
1-1/2 pounds tomatillos
½ cup chopped onion
3 cloves of garlic
½ cup fresh cilantro leaves, packed
1-1/2 teaspoons fresh lime juice
¼ teaspoon sugar
¼ teaspoon ground cumin
2 Jalapeno peppers, stemmed, seeds removed, and cut into chunks
Salt to taste


Directions:
1. Line a baking sheet with foil.  Spray lightly with cooking spray.  Set aside.
2. Remove husks from tomatillos.  Wash under cold water.
3. Cut the tomatillos in half and place on the prepared baking sheet.  Place under a broiler until the skin of the tomatillos is slightly blackened, about 5 minutes.
4. Place the roasted tomatillos, onion, garlic, cilantro leaves, lime juice, sugar, ground cumin, and Jalapeno peppers in a blender.  Blend until ingredients are finely chopped and mixed.
5. Season to taste with salt.
6. Refrigerate until ready to serve.  Serve with chips or with your favorite Mexican food.

Makes 3 cups

Inside of a Tomatillo

Ready For Roasting

Slightly Blackened

Ready to Blend

Sauteed Lemon Chicken With Fried Capers

The other day at the library I found Sara Moulton's latest cookbook, Home Cooking 101 How to Make Everything Taste Better.  As I was thumbing through the book, I found a recipe that caught my eye - Sauteed Lemon Chicken With Fried Capers.   It looked delicious and was so easy to make.  I set to work. 

Chicken breast cutlets are seasoned with salt and pepper and coated with flour.  They are then fried until lightly golden on both sides.  When the chicken breast cutlets have been cooked, they are transferred to a plate.  Next  lemon slices are dipped in sugar and lightly caramelized.  The lemon slices are transferred to the plate with the chicken.  Now a delicious lemony sauce is prepare with shallots and chicken stock.  The chicken and lemon slices are returned to the skillet and simmered until the chicken is heated through.  The sauce thickens as it cooks.

Serve the chicken with some sauce and lemon slices over the chicken and top with the fried capers.  Wow -  this is the best lemon chicken I have ever tasted.  So tender and flavorful with just a hint of citrus.  The capers add some extra zing.  A very nice addition to the recipe.


Sauteed Lemon Chicken With Fried Capers
Home Cooking 101 How to Make Everything Taste Better By Sara Moulton

Ingredients:
1 pound skinless chicken breast cutlets, preferably thin sliced
1/4 cup plus 1 tablespoon vegetable oil
3 tablespoons capers, rinsed, drained, and dried very well
Flour
Kosher salt and freshly ground black pepper
1 large lemon, sliced very thin crosswise
2 tablespoons sugar
2 tablespoons minced shallots
1 1/4 cups Chicken Stock

Directions:
1. Working with 1 cutlet at a time, pound the chicken until it is 1/8 inch thick and transfer to a plate.  Pat the chicken dry and cut the pieces in half if they are too large to saute easily.
2. In a large skillet, combine 2 tablespoons of the oil with the capers and heat the pan to medium-high.  Cook, stirring until they are crispy, about 2 minutes.  Transfer the capers to a small bowl with a slotted spoon.
3. Spread out the flour on a piece of parchment on the counter.  Heat the skillet over medium-high heat.   Working with half the chicken at a time, season the cutlets on both sides with salt and pepper and coat them lightly with the flour, lifting the parchment paper on both sides to help coat the chicken and shaking off the excess.  Add the chicken to the oil in the pan and cook until lightly golden, about 2 minutes per side.  Transfer to a plate.  Add 2 tablespoon oil to the pan.  Season and flour the remaining chicken and saute, transferring it as it is done to the plate.
4. Dip the lemon slices in the sugar, coating them lightly on both sides, and add them to the skillet.  Cook over medium heat until they are lightly caramelized, about 1 minute per side.  Transfer to the plate with the chicken.  Add the remaining 1 tablespoon oil and the shallots to the pan and cook, stirring 1 minute.   Add the chicken stock and bring to a boil, scraping up the brown bits on the bottom of the pan.  Return the chicken and lemon slices to the pan, along with any juices from the plate.  Simmer gently, turning the chicken over several times until it is heated through.
5. Transfer the chicken to 4 plates and simmer the sauce until it has thickened slightly.  Spoon the sauce and lemon slices over the chicken and top with the fried capers.  

Servings: 4