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Tag Archives: food

Tasty Tuesday–St. Patrick’s Day

Here’s a list of all of the St. Patrick’s Day inspired recipes I’ve shared. Less than a week to go!

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Tasty Tuesday–Irish Beef Stew

Since St. Patrick’s Day is next week, I thought an Irish recipe would be appropriate. Bonus points because this recipe has Guinness in it!

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  • 2 pounds chuck roast, cut into 1-inch cubes
  • 3 tablespoons vegetable oil, divided
  • 2 tablespoons all-purpose flour
  • 1 pinch salt and ground black pepper to taste
  • 1 pinch cayenne pepper
  • 2 large onions, chopped
  • 1 clove garlic, crushed
  • 2 tablespoons tomato paste
  • 1 1/2 cups Guinness
  • 2 cups chopped carrot
  • 1 tablespoon chopped fresh parsley for garnish

Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this to coat.
Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef, and brown on all sides. Add the onions, and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.
Pour 1/2 cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer, and add the carrots. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley.

Tasty Tuesday–Mardi Gras

We got into the Mardi Gras spirit today with a few special food items…Pączki, Cajun shrimp pasta, and a Doberge cake (a New Orleans twist on the Hungarian Dobos torte), a six-layer cake filled with homemade double chocolate custard, frosted with chocolate buttercream, and topped with a chocolate ganache.

Laissez les bon temps rouler!

Tasty Tuesday–White Russian Cake

For the Closing Ceremonies of this year’s Russian Olympics, I tried a new twist on my standard booze soaked cake…a White Russian cake. I used a premixed White Russian cocktail from Kahlua, but you could also substitute vodka and Kahlua in the proper proportions. I think this was one of the best cakes I’ve ever made!

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Cake:

  • 1 (18.25 ounce) package white cake mix
  • 1 cup Coffe-Mate Italian Sweet Créme non-dairy coffee creamer
  • 1 cup White Russian mix
  • 3 eggs
  • 1/3 cup vegetable oil

Filling/Frosting:

  • 1 (3.5 ounce) package instant white chocolate pudding mix
  • 1 cup Coffe-Mate Italian Sweet Créme non-dairy coffee creamer
  • 1/4 cup White Russian mix
  • 2 cups heavy cream, whipped

Preheat oven to 325. Grease and flour three 8- inch pans.

Mix together the cake mix, 1 cup creamer, 1 cup White Russian mix, eggs and oil until blended. Distribute cake batter evenly between the cake pans. Bake in the preheated oven for 15-20 minutes, making certain the cake layers do not overbake. Allow to cool completely before filling.

To make the White Russian whipped cream filling: Combine pudding mix, 1/4 cup White Russian mix and 1 cup creamer. Set aside for 5 minutes until thickened. Fold the whipped cream into the White Russian mixture. Use to fill and frost top of the cake. Refrigerate until ready to serve.

Dinner for the Closing Ceremonies

One last kind of Russian meal, as we say goodbye to the Olympics!

We had chicken Kiev (yes, I know Kiev is in Ukraine, but close enough), rice pilaf (again, close, if not totally authentic), and more of the Russian black bread I made for the Opening Ceremonies.

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As always, the highpoint of the meal was dessert…a White Russian cake!

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Only 2 1/2 more years until the next summer Olympics…I better start planning some Brazilian menus!

A Tea Party for the Winter Olympics

Seeing as how we had a tea party for the London 2012 Olympics, I couldn’t very well let the Sochi games go by without doing something! I even found Russian Caravan tea, which was the perfect selection (or seemed like it at the time…I think it may be the most disgusting thing I have ever put in my mouth!)!

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My theme was Russian (of course), snowflakes, and blue and white…nice, wintry colors. I got to use my new white tablecloth (with an old blue runner), and our beautiful china. And unscented white tea lights and pillar candles from Target made for the perfect centerpiece:

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We has Russian tea cookies:

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And a Russian poppy seed bread (which sadly wasn’t very popular):

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Meringues (which I actually made correctly for the first time ever!):

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Snowflake sugar cookies:

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Snowflake Jell-O:

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An orange poppy seed cake (Did you know that poppy seeds are actually blue? They fit the theme perfectly!):

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English muffins with blueberry preserves:

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And fresh blueberries!

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I thought that this was going to be really hard to put together, from a menu standpoint. As it turns out, it wasn’t that bad at all!

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Valentine’s Day Dinner

For our Valentine’s Day dinner, I decided to make salmon oscar, according to the recipe Maggiano’s uses, with a mocha mousse cake for dessert.

There was a lot of prep work for dinner, from the bread crumb coating, to the vegetable and pasta prep, to the salmon itself!

It was worth it though…the end product was delicious! While not all of the children liked every aspect of the dinner (particularly the asparagus, although Ladybug did enjoy it!), they all liked the salmon, which is all that really mattered!

Happy Valentine’s Day!

Sautéed Leeks

I love how beautiful cooking is!

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Dinner for the Opening Ceremonies

I went with a Russian theme for our dinner tonight…tonight’s menu included:

  • Beef stroganoff over egg noodles
  • Russian black bread
  • Pickled beets
  • Leinenkugel’s Big Eddy Russian Imperial Stout

For dessert (the real triumph of the evening), I made a Russian biscvit cake with a Ptichye Moloko filling, a whipped cream frosting, and a lovely chocolate drizzle:

We’ll still be having a tea party and a closing ceremonies dinner before the end of the Olympics…there’s more Russian cooking and baking yet to come!

Rugelach for the Olympics

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