Saturday, September 17, 2011

Toph's Favorite: Beef Stew

I am one spoiled girl . . . I have a husband who is amazing and a day and fairly easy to please. Beef stew is one of my boy's favorite meals and was screaming to be made this week as a heavy cold front has been hammering us the past week . . . preparing us for the grays of winter up a head and making fall tumble in a little faster than usual Welcome fall! Stick around a while . . . I'm not ready for winter weather . . .
Beef Stew
Recipe by: Emily
2 1/2 pounds Stew Beef
2-3 Tbsp vegetable oil
3cups water
2 cups Beef Stock
2 Tbsp Worcestershire Sauce
2 Tbsp Balsamic Vinegar
2 Garlic cloves, minced
2 Bay leaves
2 Medium Onions, chopped
1 1/2 tsp Salt
1 tsp Pepper
1/2 tsp paprika
1/2 tsp dried Mustard
1/2 tsp dried Tarragon
Dash ground allspice or 2 whole Allspice
4 large Carrots, peeled and sliced
3 Ribs Celery, sliced
2 Parsnips, peeled and cut into a small dice
2 cups Potatoes, peeled and cut into 1 inch cubes
2 Tbsp Flour
2 Tbsp Butter, softened

1. Brown half of the beef in hot oil; 5-6 minutes. Remove the browned beef and set aside while browning the remainder of the beef. Add all of the beef, chopped onions2 1/2 cups of water, Worcestershire sauce, garlic, dried mustard, tarragon, bay leaves, salt, pepper, paprika, allspice, and balsamic vinegar to the pot. Cover and simmer for 1 1/2 hours.

2. Remove bay leaves, and whole allspice (if used). Add the celery and parsnips and cover and cook for 10 minutes (I put them in first to make sure the celery is not crunchy and so that the parsnips soften and thicken the gravy). Add the potatoes, carrots, and beef stock; cover and cook 30 to 40 minutes longer. To thicken gravy, mix together 2 tablespoons flour and 2 tablespoons butter. Add butter/flour mixture to 2 cups of the hot beef stock. Stir in flour mixture to the stew pot and cook until bubbly and thick. Enjoy!

-My husband likes his stew thick, so if you want a more liquid stew add more beef broth or water.

Thursday, September 15, 2011

Easy Chocolate Tart

Food for thought: “Don't you quit. You keep walking, you keep trying, there is help and happiness ahead. Some blessings come soon. Some come late. Some don't come until heaven. But for those who embrace the gospel of Jesus Christ, they come. It will be alright in the end. Trust God and believe in Good Things to Come.”― Jeffrey R. HollandSometimes we all need a little reminder . . . and a little chocolate in our lives doesn't hurt either . . . This tart is VERY rich! Add a little cinnamon or cayenne if you for an additional POP!
Easy Chocolate Tart
Recipe by: Emily

Crust:2 cups Flour
1/4 cup Powder Sugar
1/4 teaspoon salt
3/4 cup Butter, cold and cut into pieces
1 large Egg, separated
2-3 Tbsp Cold Water

Filling:1 cup heavy cream
1/2 cup milk
1 bag Semisweet Chocolate Chips
1/4 cup Sugar
1/4 tsp Salt
2 Eggs, at room temperature
1 tsp Vanilla Extract

For the crust:1.Make the pastry by combining the flour, powder sugar, and salt in a food processor. Add the butter and mix until the dough resembles small peas. Whisk the egg yolk and 2 tablespoons cold water together in a bowl, add to the flour mixture. Mix just until the dough begins to form a ball. Add more ice water, 1 tablespoon at a time if needed. Wrap the dough in plastic and refrigerate for at least 30 minutes.

2. Lightly flour work surface and roll out dough into a 12-inch circle, about 1/4-inch thick. Place the dough in a tart pan. Press the dough into the pan so it fits tightly without stretching the dough. Press the edges into the sides of the pan. Trim any excess hanging dough with a knife. Refrigerate the tart crust for 20 minutes before baking.

Preheat the oven to 350 degrees F.

3. Place the tart pan on a cookie sheet. Prick the dough with a fork to prevent the dough from forming air bubbles while baking. Line the tart with buttered aluminum foil and top with rice or beans to weight the dough down flat. Bake for 30 minutes. Remove rice or beans and foil from the tart and continue baking for 7-8 minutes until lightly golden but not brown. Allow tart crust to cool and lower the oven temperature to 325 degrees F.

For the Filling:1. Heat the heavy cream and milk in a pot over medium-low heat until it just begins to simmer around the edges. Remove liquid from the heat and add the chocolate chips; stir until melted and smooth. Add the sugar and salt and whisk together. Beat the eggs in a small bowl then add them to the chocolate mixture, stir until completely mixed. Pour the filling into the cooled tart shell and bake at 325 degrees for 15 to 20 minutes until the filling is set. Cool completely before cutting. Enjoy!

Tuesday, September 6, 2011

Spicy Grilled Corn and Slaw Salad

I discovered El Pato tomato sauce this summer when a friend used it to make a simple coleslaw that was DELICIOUS. So I utilized some garden veggies to make a salad for supper the other night. It was wonderful! The charred corn and El Pato sauce really put the umph in this salad!Spicy Grilled Corn and Slaw SaladRecipe by: Emily

1 Small head Cabbage, shredded
1 Small head Red Cabbage shredded
4 Ears of Corn, roasted on the grill or oven, core and reserve the kernals
1 1/2-2 cups Cherry or Grape Tomatoes, halved
1 handful Cilantro, Chopped
2 Limes or 2 Lemons, juiced
1 1/2 cups Sour Cream
1/2 Cup Mayo
2-3 tsp Sugar
1/2 can El Pato Tomato Sauce

1.Combine the shredded cabbage and squeeze the juice from 1 lime or lemon over the cabbage, set aside while you make the sauce.
2. Mix the mayo, sour cream, juice from 1 lime or 1 lemon, sugar and El Pato tomato sauce together. Taste and add salt and pepper and more sugar or El Pato sauce if needed.
3. Add the tomatoes, cilantro, corn and sauce to the cabbage. Mix well and check for seasonings. Enjoy!

-I like my coleslaw nice and crisp so I don't let it sit too long in the fridge before serving.
- This is a great slaw to serve on pork or chicken tacos!