- 1.5 lb stewing beef, diced
- 2 TB of flour
- olive oil
- 1 onion, peeled and roughly chopped
- 1 large carrot, peeled and roughly chopped
- 4 sticks of celery, chopped
- 2 parsnips, peeled and chopped
- 1 handful of fresh herbs
- 2.5 cups Guinness
- 2 14oz cans of tomatoes
- 1 1lb 2oz package of puff pastry
- 1 egg, beaten
Tuesday, December 14, 2010
Jamie's Good Old Steak and Guinness Pie
Thursday, December 2, 2010
Jamie Oliver Week: Day 1
Serves 4:
4 white fish fillets, skinned and pinboned
2 sprigs of fresh rosemary leaves picked and chopped
zest and juice of two lemons
4 slices of Pancetta
2 bunches of asparagus, trimmed
1. Preheat oven to 400 F. Season fillets with rosemary, lemon zest, and pepper. Wrap the pancetta around the fillets.
2. Lightly heat a ovenproof frying pan, add a splash of olive oil and lay your fish, prettiest side facing up, n the pan. Fry for a minute, the flip and place your pan in the oven. Bake for 10-12 minutes, until the bacon is crisp.
3. This is where we changed it up a bit. Jamie has a lemon-mayonnaise listed with this dish; however, to make it more healthful we went with a simple white-wine, butter, and lemon juice sauce. Be sure to let the wine cook for a bit before adding the butter and lemon juice.
4. For the asparagus you can boil it, steam it, or like us saute it in a non-stick pan. Easy-peasy!
5. Plate the asparagus and place the fish on top and drizzle the sauce over both.
Tonight we are having Steak and Guinness Pie. I can hardly wait!
Until then, Joyeux Cuisson!

Sunday, October 31, 2010
All Hallows Eve
*I actual used an emersion blender, which worked great. While I was blending I slowly added 1/2 & 1/2 in place of the cream.

Monday, October 25, 2010
Date Night
On Saturday night Mr. Weinberger and I had a much deserved decadent meal. Being newlyweds and all we spend most of our time figuring out different ways to scrimp and save, but this weekend we really enjoyed ourselves. I have to give him most of the credit for this meal. He planned, prepped, and did most of the actual cooking. I was the su chef if you will, and I enjoyed ever minute of it. We had braised short ribs, traditional mashed potatoes, and champagne. Mmmm delish!
For the Short Ribs: Courtesy of foodnetwork.com
Serves 4
Preheat oven to 325 degrees F.
Pat ribs dry with paper towels and season with salt and pepper on all sides.
Heat 2 tablespoons of butter in a large Dutch oven over medium-high heat. Add the ribs and brown on all sides.
Add the ribs and any juices they have released back to the pot along with the stock. Reduce the heat and bring to a simmer, then cover the pot and transfer it to the oven, tobraise, until the meat easily falls off the bone, about 3 hours.
Transfer the ribs to a plate and tent with foil to keep warm. Strainthe braising liquid through a fine mesh sieve into a saucepan set over medium-high heat. Simmer the liquid, skimming fat as necessary, until thickened, about 10 minutes. Remove from the heat and whisk in the remaining 1 tablespoon of butter. Taste for seasoning and adjust, if necessary. Transfer the ribs and sauce to a serving dish and serve.
Sunday, October 24, 2010
My First Post
- 1 cup butter, softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons hot water
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
- 1 cup chopped walnuts
- 1. Preheat oven to 350 degrees F (175 degrees C).
- 2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts.
- 3. Drop by large spoonfuls onto ungreased pans. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned. Let cool on a rack.
