Thursday, December 16, 2010
- 1/4 cup sugar
- 2 T cornstarch
- pinch of salt
- 4 tiny eggs
- 1 1/2 cups dairy (We had 1 cup whole milk + 1/2 cup half-and-half)
Whisk in the sugar mixture, and cook over low heat until thick, about 10 minutes, stirring constantly.
- 1 T butter
- Seeds from one pomegranate
Pour into bowls and refrigerate. Yum!
Last night we ate it with broccolini, and tonight we roasted some carrots and parsnips to have on the side. I always forget how good roasted root vegetables are.
Monday, December 13, 2010
Guinness Beef Stew
Serves 6 to 8
Make sure to buy large chunks of stew meat. Trim meat of excess fat, as necessary, and cut into 11/2-inch pieces. Be gentle when stirring in the flour in step 3-the fork-tender beef will fall apart if stirred too aggressively.
|4||pounds boneless beef chuck stew meat|
|2||tablespoons vegetable oil|
|2||onions , chopped|
|4||cups low-sodium chicken broth|
|1 1/2||cups Guinness Draught|
|1||tablespoon light brown sugar|
|1||teaspoon dried thyme|
|1||ounce bittersweet chocolate , chopped|
|5||carrots , peeled and cut into 1-inch chunks|
|1||pound parsnips , peeled and cut into 1-inch chunks|
|1 1/2||pounds baby red potatoes , scrubbed|
|1/4||cup all-purpose flour|
|2||tablespoons minced fresh parsley leaves|
1. Pat beef dry with paper towels and sprinkle with salt and pepper. Heat 2 teaspoons oil in large skillet over medium-high heat until just smoking. Cook half of beef until browned on all sides, about 8 minutes. Transfer to slow cooker insert and repeat with additional 2 teaspoons oil and remaining beef.
2. Add remaining 2 teaspoons oil, onions, and 1/4 teaspoon salt to skillet and cook until onions are lightly browned, about 5 minutes. Add broth, 1 1/4 cups stout, sugar, thyme, chocolate, and bay leaves and bring to boil, using wooden spoon to scrape up browned bits. Transfer to slow cooker insert.
3. Add carrots, parsnips, and potatoes to slow cooker insert. Cover and cook on low until meat is tender, 9 to 10 hours (or cook on high for 6 to 7 hours). Set slow cooker to high. Whisk flour and remaining 1/4 cup beer until smooth, then stir mixture into slow cooker. Cook, covered, until sauce thickens, about 15 minutes. Stir in parsley, season with salt and pepper, and discard bay leaf. Serve.
Make Ahead: You can prepare the recipe through step 2 the night before the ingredients go into the slow cooker. Refrigerate the browned beef and the onion mixture in separate containers. In the morning, transfer the beef and the onion mixture to the slow cooker and proceed with step 3.
Turn on the radio and sway to the music. With her sense of movement well developed by now, your baby can feel you dance. And now that she's more than 11 inches long and weighs just over a pound (about as much as a large mango), you may be able to see her squirm underneath your clothes. Blood vessels in her lungs are developing to prepare for breathing, and the sounds that your baby's increasingly keen ears pick up are preparing her for entry into the outside world. Loud noises that become familiar now — such as your dog barking or the roar of the vacuum cleaner — probably won't faze her when she hears them outside the womb.
Translation - Mini McNiven loves kipping pull-ups and won't be fazed by the sound of loaded barbells crashing to the floor.
In other news, Scott and I picked out a first name for our little boy, but we're keeping it a secret until he's born. We still need to settle on a middle name, and we should have a girl's name in our back pocket for the slim chance that our ultrasound was misinterpreted!
Saturday, December 11, 2010
I made Earl Grey cookies, which were pretty good, and someone else made lemon cornmeal black pepper cookies, which were really really good!
Earl Grey Tea Cookies
Yield: Makes 6 dozen
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup confectioners' sugar
- 2 tablespoons Earl Grey tea leaves, from approximately 6 tea bags
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 cup unsalted butter, cut into pieces
Heat oven to 375° F. Pulse together all the dry ingredients in a food processor until the tea leaves are pulverized.
Add the vanilla, 1 teaspoon water, and the butter. Pulse together until a dough is formed. Divide the dough in half. Place each half on a sheet of plastic wrap and roll into a 12-inch log, about 2 inches in diameter. Wrap and chill for 30 minutes. Slice each log into disks, 1/3 inch thick. Place on parchment- or foil-lined baking sheets, 2 inches apart. Bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.
Lemon-Black Pepper Cornmeal Cookies