It's Brisket, B***h

Being raised Catholic, I was very unfamiliar with the Jewish religion, let alone the food. Lord only knows how I survived 16 years without matzo ball soup & noodle kugel. My husband is Jewish and I still remember my first Passover with his family. Man, was this exciting. His grandparent's house was beautiful and everyone welcomed me with open arms. I remember seeing their long, wonderfully dressed table, set for 12. We took our seats, determined by the small name tags with our pictures on them. (Our incredible grandmother still does the same to this day.) 

Out came gefilte fish, which I politely passed on. Next came liquid gold, also known as matzo ball soup. That stuff will get you out of any funk. After that came crispy pieces of heaven (latkes) followed by the reason I'm writing this blog....

Brisket.

Ahhh.... let's say it again..

Brisket.

Out came a big platter of Grandma's broiled and sliced brisket. I'm not sure what she uses to season it, but whatever it is, I'd buy bottles of it. The brisket always has a nice and flavorful crust, and then a tender and juicy inside. 

It was love at first bite, and we've been together ever since.

Below you will find my slow cooked sweet brisket. This is a mix of brisket and pot roast, and it doesn't disappoint. Please enjoy.

Seasoned on both sides 

Seared brisket, resting.. It's been a long day ;)

Onions and garlic, mingling

Brisket returned to pan, topped with chopped tomatoes and ketchup!

Fork tender and almost gone ;)

Sweet Brisket Recipe

2 lb. flat cut beef brisket

4 small tomatoes, quartered

4 small onions, quartered

4 cloves garlic, roughly chopped

2 bottles of ketchup

4 Tbsp. olive oil

2 Tbsp. salt

2 Tbsp. paprika

1 Tbsp. pepper

-Season brisket on both sides using salt, pepper and paprika. Heat a heavy pot for simmering on medium heat, and add 4 Tbsp. olive oil. 

-Once oil is hot, but not smoking, place brisket fat side down. Allow to carmelize, about 5 minutes. Flip over and brown other side, about 3 minutes. Remove brisket to a plate, and add onions and garlic to pan. Saute until lightly browned. 

-Add brisket back to pan and top with diced tomatoes and 2, yes, 2 bottles of ketchup. Trust me, this is where the magic happens. 

-Cover and reduce heat to low. Slow simmer 4-5 hours. Serve with egg noodles or by itself!!

(** I used a bouillabaisse pot, below, which you can find at any cooking store, at a range of prices**)

Guess who's back... back again?

Fall!! It's here again! (And me, too!) I'm back to cooking and blogging and being, well... awesome! 

So, for my first day back I wanted to revisit my last recipe. Chili is a fall favorite and a minor change has made a BIG difference! It was delicious before, so what's that new, fun, secret ingredient? One word, BACON. I mean, doesn't bacon make everything better?  

***DISCLAIMER: THIS RECIPE IS NOT FOR VEGANS, VEGETARIANS OR THOSE ON A DIET***

Now that you've been warned, please enjoy this perfected, and scrumptious recipe!! 

Also, remember to buy only the freshest, organic meats and vegetables, it truly makes a difference.

Oink!

Farmhouse Chili

2-1/2 lbs. organic grass fed ground beef, as lean as possible

1 lb. organic ground pork

1 lb. organic uncured bacon, diced

1/2 organic large red onion, chopped

5 organic garlic cloves, chopped

8 oz. organic tomato sauce

1-1/2 cups organic beef broth

1 bottle of mild beer (Stella Artois is awesome for this)

3 Tbsp. organic chili powder

2 Tbsp. organic ground cumin

2 Tbsp. organic instant beef bouillon

2 tsp. organic paprika

2 tsp. organic dried oregano

1 Tbsp. organic dark brown sugar

1 tsp. organic ground coriander

2 tsp. hot sauce, to taste

1 tsp. organic unsweetened cocoa powder

1 tsp. instant coffee grounds

1 tsp. organic flour

1 tsp. organic yellow cornmeal

2 tsp. warm water

In a large, heavy bottomed pot, brown half of beef, pork and half the bacon until almost fully cooked. Drain, and set aside. Brown remaining meat, and drain, reserving 4 Tbsp. grease for pan. Place grease, onions and garlic back in pan. Saute until soft, about 5 minutes. Add meat back in, along with tomato sauce, broth, beer, chili powder, cumin, coriander, bouillon, paprika, oregano, brown sugar, hot sauce, instant coffee and chili powder.

Stir until well combined. Bring to boil, then cover and reduce to a simmer. Simmer on low-medium for 3 hours. 

In a small bowl, mix together flour and cornmeal. Slowly add water, stirring constantly. Stir into chili, recover and cook an additional 30 minutes.

In a frying pan, cook the remaining bacon slices until crispy. Crumble on top of chili along with cheese, diced onion and crumbled corn chips. 

Dive in!

How's the weather? Pretty Chili.

There are certain weather conditions that we associate with food. For example, in the summer it's all about the fresh fruit and salads to keep you cool. But what about when mother nature has a cold? That's when we turn to our heavy pots and go back to our roots: Chili. Who doesn't have a memory of their mother making chili on a mild winter day. Perhaps dad was having the guys over for football or my brother invited his always hungry friends over. Regardless the occasion, it is the ultimate comfort food to warm your heart and fill your stomach. My chili combines some unique ingredients that put this dish over the top. Bon appetit!

You'll need:

2-1/2 lbs. ground chuck, as lean as possible
1 lb. ground pork
1 cup finely chopped red onion
4 garlic cloves, grated
8 oz. tomato sauce, I used Hunts
1 cup water
1 bottle beer, any non flavored beer will do
3 Tbsp chili powder
2 Tbsp instant beef bouillon (or 6 cubes)
2 Tbsp ground cumin
2 tsp paprika
2 tsp fresh chopped oregano
2 tsp sugar
1/2 tsp ground coriander
1 tsp hot sauce
1 tsp unsweetened cocoa powder
1 tsp ground instant coffee
1 tsp cornmeal
1 tsp flour
1 tsp warm water

In a large pot, brown half of the meat until cooked through, then drain and set aside. Brown the other half as well, but this time keep 4 Tbsp of grease in pan, as well as meat. Add garlic and onions and saute until tender. Add rest of reserved meat and tomato sauce, beer, water, chili powder, bouillon, cumin, paprika, oregano, sugar, coriander, coffee, cocoa and hot sauce. Bring to a boil, then cover, reduce to simmer and simmer 3 hours.

In a small bowl, mix together flour and cornmeal, then slowly add water while mixing. Stir into chili, recover and cook an additional 30 mins.

  These are corn muffins I made to serve with my chili, and topped it off with sour cream and shredded cheddar cheese.

Hello, Pumpkin!

Fall. Who doesn't love fall? If you live up north, it's when the leaves all turn to amber, gold and copper and the crisp, cold breeze is in the air. And if you live down south, it's when that 80 degree "cold front" comes through and you can actually enjoy the outdoors instead of avoiding them.  I am a pumpkin lover. Pumpkin muffins, cookies, risotto, soup.. you name it, I'll eat it. So it's no surprise that there I was, in Publix on October 1st, asking for canned pumpkin. You may think canned pumpkin seems like a shortcut, but that's because it is!! Who needs to get all goopey and messy when all you need is a can opener and a spoon. Now that is easy!! Here's my simple and delicious way to make old fashioned pumpkin bread. And for my chocolate lovers out there, you can throw in a bag of jumbo semi sweet chocolate chips!

1-15 oz can pumpkin puree
4 large eggs
1 cup vegetable oil
2/3 cups water
3 cups granulated sugar
3-1/2 cups all purpose flour
2 tsp baking soda
1-1/2 tsp salt
1 tsp fresh ground cinnamon
1 tsp fresh ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger

Preheat your oven to 350 degrees. Spray 3 small loaf pans with non stick cooking spray. The disposable pans are cheap, durable and leave you with no clean up!

In a large bowl mix together the eggs, pumpkin, oil, water and sugar until combined. In a smaller separate bowl, mix flour, baking soda, salt and all 4 spices, and slowly add this to the wet pumpkin mixture. Stir until combined, but don't over mix! Pour into pans and bake for 50 minutes, or until a toothpick comes out clean.

What to do with 50 minutes?

Pop open a brewski and enjoy the home-made fall air freshener that is baking in your oven.

Bake Sale

Anytime I have the opportunity to help out a great cause, I'm all in! My work is hosting a bake sale in which 100% of the proceeds go to St. Jude's Children's Hospital . I decided to make chocolate chunk brownies and red velvet cupcakes. Don't you just want to dig right in?    (I have to keep telling myself, " It's for the kids, it's for the kids, it's for the kids")

Chocolate-Chunk Brownies

Red Velvet Cupcakes with Vanilla Buttercream Frosting

Apple (Of His Eye) Crisp

Apple crisp is a classic fall dessert, that is warm and inviting. And it is practically begging to be eaten with Haagen Dazs vanilla bean ice cream. I had a delightful conversation today with my first love, requesting that I make this dish and put it online for him to see. And no, I'm not speaking about an ex-boyfriend or a kindergarten crush. The man I spoke with earlier, my rock, my hero, was my daddy. A favorite of his, my mom made apple crisp frequently. Well, frequently enough for him to get his fill, then request it again. This is apple crisp with a twist. I used not-quite-ripe nectarines as well, because they have a peachy flavor, but the familiar texture and crunch of an apple. Let's hope this warms his heart (and stomach). Thinking of you, dad. Xoxo

 Apple-Nectarine Crisp

7 cups red delicious apples, cored and sliced, peeled if preferred

3 cups nectarines, pitted and sliced

1 cup granulated sugar

1/2 cup water

1 Tbsp all-purpose flour

2 tsp ground cinnamon

   

Crisp Topping

1 cup quick-cook oats

1 cup all-purpose flour

1 cup packed light brown sugar

1/4 tsp baking powder

1/4 tsp baking soda

1/2 cup butter, melted

2 tsp vanilla extract 

Preheat oven to 350 degrees. Place sliced apples and nectarines in a buttered 13x9 inch glass pan. Mix white sugar, 1 Tbsp flour and cinnamon together and sprinkle over fruit mixture. Pour water evenly over entire thing. 

Combine oats, 1 cup flour, brown sugar, baking powder, baking soda, melted butter and vanilla together. Crumble mixture with hands evenly over apples and nectarines. Bake at 350 degrees for 45 minutes. 

Remove from oven, cool slightly and serve with vanilla ice cream. 

Fresh out of the oven

It's a tough job... But someone has to eat it!

Comfort Food 101: Pot Roast

Growing up, the easiest solution for weekday dinners in my family was pot roast. My mom would throw everything in the pot at 7 a.m. as we were all scrambling to find our backpacks and homework for school that morning. By 6:00 when dad was home, supper was on the table. And man, did it smell good! Mom's pot roast always included meat, potatoes and carrots. There was never an issue over not finishing this meal, mostly because of our healthy family competitions of who could eat all their food first. (Dad usually won.) This is a more grown up version of my mother's go-to meal, but nonetheless, delicious. It is classic beef pot roast, served with a carrot risotto.

I don't use exact measurements, but I'm a pretty good guesser ;)


For the roast:

Large Chuck Roast (inexpensive and great for low and slow cooking)
1/2 bottle of Pinot Noir
1 quart of unsalted beef stock (control your own salt)
1 bag of fresh carrots, washed and chopped
1 bag frozen pearl onions, thawed
1 bundle of thyme, tied with cooking string
Salt and pepper, to taste

Place a large, heavy bottomed pan on top of your stove and heat on medium-high. Add enough Extra Virgin Olive Oil to coat bottom of pan. While oil is heating, season your roast on both sides with salt and pepper. When oil is hot, sear beef on all sides until it has a golden brown crust on it. Remove meat from pan to rest. While meat is resting, deglaze the pan with wine and beef stock, getting all those yummy bits off the bottom. Bring to boil, then reduce to simmer, and place meat back in pan. Add the chopped carrots, thyme bundle and thawed onions. Cover and remain on low heat for 4-5 hours.

Carrot puree:

Remove cooked carrots and onions from beef pot and place in blender with 1 cup of cooking liquid and 1/4 cup red wine. Blend until smooth.


Risotto:

1-1/2 cups Arborio Rice
3 Tbsp Olive Oil
Carrot puree
Hot beef stock

Place large non-stick skillet on medium heat and add olive oil. Add rice to pan, and coat with olive oil. Once coated, add a ladleful of puree to rice and stir continuously until rice has absorbed most of the carrot. Then add 1 ladleful of hot stock, and stir until liquid is absorbed. Repeat for about 20 minutes, or until rice is tender and risotto has a creamy consistency.


Hope you try this recipe and enjoy it as much as my family did tonight! Leave a comment and let me know how it went!!!