Sunday, October 31, 2010
Tuesday, October 26, 2010
Sunday, October 24, 2010
As a teenager I recall having Sunday dinners made by my dad. My dad would be making shrimp on skewers with my bestie Jen and I putting it together and enjoying a great meal with my family. Everyone loved coming to my house on Sundays for dinner. I really enjoy having Sunday dinner for my family. It gives me a chance to cook and make fabulous meals (or not so fabulous meals) and at the same time have my children eat outside of their little boxes.
- 1 3-pound eye of round beef roast, trimmed of excess fat and sinew
- 1/2 teaspoon salt
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon butter
- 1 tablespoon all purpose flour
- 2 cups low-salt beef broth
- 2 tablespoons Dijon mustard
- 2 tablespoons drained capers
For roast beef:
Sprinkle beef with 1/2 teaspoon salt; let stand 1 hour.
Preheat oven to 350°F. Mix thyme, basil, and 1/2 teaspoon pepper in small bowl. Heat oil in large oven-proof skillet over medium-high heat. Add beef; cook until browned on all sides, turning occasionally, about 10 minutes. Sprinkle with herb mixture. Transfer skillet to oven. Roast until instant-read thermometer inserted into center of meat registers 130°F, about 40 minutes. Transfer to cutting board; let rest.
Place skillet with juices over medium-high heat. Add butter; stir until melted. Add flour; whisk until smooth. Gradually whisk in broth; bring to boil. Boil until sauce is reduced to 1 1/4 cups, whisking often, about 6 minutes. Whisk in mustard and capers. Season sauce with pepper.
Cut beef crosswise into very thin slices. Transfer beef to platter. Serve with sauce.
Thursday, October 21, 2010
Spaghetti con Polpette di Carne
1/2 pound ground pork
1/2 pound ground beef
1 cup fine, dry bread crumbs
1/3 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup chopped fresh Italian parsley
2 cloves garlic, peeled and chopped fine
1 large egg
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup olive oil
1/4 cup vegetable oil
Meanwhile, crumble the pork and beef into a mixing bowl. Sprinkle the bread crumbs, 1/3 cup grated cheese, the parsley, and garlic over the meat. Beat the egg with 1 teaspoon salt and 1/4 teaspoon salt and 1/2 teaspoon black pepper in a small bowl until blended. Pour over the meat mixture. Mix the ingredients with clean hands just until evenly blended. Don't overmix. Shape the meat mixture into 1-1/2 inch balls.
Dredge the meatballs in the flour until lightly but evenly coated. Heat 1/4 cup olive oil and the vegetable oil in a large, heavy skillet over medium-high heat. Slip as many meatballs into the skillet as will fit without crowding. Fry, turning as necessary, until golden brown on all sides, about 6 minutes. Adjust the heat as the meatballs cook to prevent them from overbrowning. Remove the meatballs, and repeat if necessary with the remaining meatballs.
Add the browned meatballs to tomato sauce and cook, stirring gently with a wooden spoon, until no trace of pink remains at the center of the meatballs, about 30 minutes. Serve over pasta. Enjoy!
Saturday, October 16, 2010
Saturday, October 9, 2010
We were invited to have breakfast this morning at a friend's house. Gorgeous day for a lovely breakfast outside on the patio.
Thursday, October 7, 2010
Well, this week I did myself one better, actually two better.
Friday, October 1, 2010
I am so proud again this week.