Friday, January 28, 2011
Monday, January 24, 2011
RYE BRISKET with VEGETABLES
(30 year old recipe adapted from Bon Appetit)
Whole brisket (8 pounds)
2 large chopped onions
2 cloves crushed garlic
2 packages onion soup mix
1 bottle chili sauce
1 can beer
3 Tbsp. Worcestershire sauce
3 slices rye bread
8-12 large carrots
- Rub brisket with garlic and place on bed of chopped onion in tight covered roasting pan. In order over brisket sprinkle fresh pepper, Worcestershire sauce, soup mix, chili sauce, and beer.
- Lay carrots around brisket. Tear bread in small pieces and tuck under brisket so liquid is covering bread. Cover and place in oven at 350 º for 45 minutes.
- Reduce oven to 275º and cook for 2 hours and 15 minutes or until done. (Check to see if bread is covered by liquid).
- Remove and cool. Slice and arrange meat and carrots on oven proof platter. Cover with foil.
Take bread, onions and 2 cups liquid from pan. Place in blender until blended. If too thick, add more liquid. Adjust seasoning. Return to pan and blend with remaining liquid. Abut 1/2 hour before serving, reheat meat and carrots. Arrange on serving platter. Pour part of gravy over sliced meat. Serve remainder separately in sauce boat. Sprinkle with chopped parsley.
Wednesday, January 19, 2011
~ Indian Proverb
One leaf left on a branch
and not a sound of sadness
or despair. One leaf left
on a branch and no unhappiness.
One leaf left all by itself
in the air and it does not speak
of loneliness or death.
One leaf and it spends itself
in swaying mildly in the breeze.
~ David Ignatow
Saturday, January 15, 2011
~ Gilbert Keith Chesterton
[British author, 1874–1936] “A Piece of Chalk,” Tremendous Trifles (1909)
Saturday, January 08, 2011
"If you want to be happy forever, make a garden."
~ Chinese Proverb
- Combine first 7 ingredients in 9 x 13 inch baking dish. Add shrimp and toss to coat. Refrigerate 1 hour.
- Preheat oven to 450 degrees. Bake until shrimp are cooked through, stirring occasionally, about 10 minutes.
- Garnish with lemon wedges and serve with crisp fresh French bread and favorite tossed salad topped with feta cheese.
Wednesday, January 05, 2011
- Wash and soak beans. Cover with cold water and soak 2 hours or overnight. Drain. In large pot, bring beans to boil in enough cold water to cover and simmer gently about 45 minutes, adding more water if necessary.
- While beans are cooking, saute sausage in large stockpot, breaking up large pieces. Cook until browned. If too lean, add a bit of olive oil. Drain off excess grease leaving a few scant Tbsp. Saute onion, garlic, and peppers. Carefully pour in chicken broth. Bring to boil.
- Add parsley, carrots, canned tomatoes, spaghetti sauce, brown sugar and seasonings. Reduce heat. Add drained beans and simmer one hour or until beans are tender. Stir in brandy before serving and adjust seasonings.