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Recipes
Beef Pot Pie
By exdircomp
Procedure: Filling is made in 2 parts and then combined: the stew and the vegetables
- For the stew:
- 2 medium purpletop turnips, peeled, cut in irregular 3/4-inch chunks 1/2 cup frozen green peas
- Chopped parsley, for garnish
- 2 carrots cut in irregular 3/4-inch chunks
- 3 pounds lean stewing beef (rump, chuck roast, sirloin tip, top or bottom round)
- 4 ounces lean bacon
- 4-5 cloves of garlic, minced
- 3 small red potatoes, diced
- 2 medium carrots, minced
- 1 onion, minced
- 1/2 cup aliced mushrooms
- 1 stalk celery, minced
- 6 tablespoons clarified butter
- 2 tsp olive oil
- 6 tablespoons flour
- Pinch cayenne
- 3 cups red wine (chianti or burgundy are good choices)
- 6 cups low salt beef bouillon (or other brown stock) (don't use bouillon made from cubes)
- 3 tablespoons tomato paste
- Herbs tied in cheesecloth: 3 to 4 parsley sprigs, 2 bay leaves, 2 teaspoons thyme
- 1 sheet frozen puffed pastry
- 2 tbsp fresh chives, minced
- 1 egg, lightly beaten
COLLARD GREENS:
By exdircomp
For the collard greens: Add the oil to a large skillet over medium heat
- 2 tablespoons olive oil
- 2 tablespoons finely chopped garlic
- 1/8 teaspoon hot red pepper flakes
- 1 small onion, finely diced
- 2 cups low-sodium chicken broth
- 1 tablespoon maple syrup
- 1 tablespoon cider vinegar
- 1 smoked ham hock
- 1 1/4 pounds collard greens
- Salt and freshly ground black pepper
Moroccan Chicken Tagine with Olives and Preserved Lemons
By exdircomp
1. Mix the paprika, cayenne pepper, cumin, turmeric, cinnamon, saffron, salt and pepper and rub it into the chicken
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1 pinch saffron
- salt and pepper to taste
- 1 whole chicken (cut into 8 pieces, or chicken thighs or breasts)
- 1 tablespoon oil
- 1 onion (sliced)
- 2 cloves garlic (chopped)
- 1 teaspoon ginger (grated)
- 1/2 cup water (or chicken stock)
- 1 preserved lemon (pith removed, and peel rinsed and sliced)
- 1 cup olives
- 1 tablespoon harissa
- 1 tablespoon honey
- 1/4 cup parsley (chopped)
- 1/4 cup cilantro (chopped)
German Apple Pancake
By exdircomp
Maple syrup or caramel sauce for serving Confectioner's sugar for dusting
- 1/2 cup (2 1/2 ounces) unbleached all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 2 large eggs
- 2/3 cup half - half
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- 3 to 4 large granny smith apples peeled, quartered, cored, and cut into 1/2 inch thick slices
- 1/4 cup packed light or dark brown sugar
- 1/4 teaspoon ground cinnamon
- 1 teaspoon of juice from one lemon