Friday, May 6, 2022
Friday, April 15, 2022
Popovers – Luscious easy treats my grandkids love
A very old-fashioned breakfast or snack food has been rediscovered by my grandkids, several of whom make them easily and often with minimal adult help. These golden puffed-up tender sorts of hot muffins or breads are basically crepe batter cooked in muffin tins. Popovers, which have been made in America for several centuries, are thought to have evolved from the earlier British Yorkshire pudding. They are perfect for a dab of butter, or honey or a fruit jam, and are best right out of the oven.
|Popovers made by my grandson Jonah|
The recipe makes 12 popovers, enough for 4-6 people.
1 cup flour
1 cup milk
1/4 teaspoon salt (optional)
12 small pieces butter
In a bowl beat together the ingredients other than the butter with a small whisk or fork until well combined.
Set oven for 400 degrees (380 convection). Place a small piece of butter in each cup of a 12-cup muffin tin. Place tin in the heated oven until the butter melts.
Spoon batter evenly into the 12 muffin cups. Place in oven and bake for 20 minutes. Turn the pan around and bake for another 8-10 minutes, or until popovers are well puffed and golden on the tops.
Serve hot, with a little butter and/or fruit jam or honey.
Friday, April 8, 2022
Egg Frittatas, crustless zucchini, cheese and fresh herb egg pies
At our restaurant, we are occasionally asked to make gluten-free quiche-like items for breakfast catering. Based on frittata, a crustless Italian vegetable and egg pie, here are individual savory treats baked in muffin pans. Shredded zucchini, feta cheese and dill make very Mediterranean, if not necessarily Italian, breakfast or supper frittatas. They are best right out of the oven, though can be eaten at room temperature or rewarmed in the microwave for a later snack.
The recipe makes about 12 small frittatas. Two to three per person is a hearty serving.
2 cups eggs (crack eggs into a measuring cup until the volume is reached, 10-12 eggs)
1 cup shredded zucchini
2 tablespoons crumbled feta cheese for batter + 2 tablespoons for topping
1/4 cup shredded cheddar cheese
2 teaspoons snipped fresh dill
2 teaspoons chopped parsley, flat Italian style preferred
1/2 teaspoon salt
1/8 teaspoon black pepper
Large pinch ground celery seed (not celery salt)
Large pinch cayenne
3 green onions, green and part of white parts very thinly sliced
Set oven for 375 degrees. Spray oil or grease a 12-cupcake pan.
In bowl, lightly beat the eggs with a whisk or fork until well broken up and smooth but not frothy. Add zucchini, 2 tablespoons feta, the cheddar, fresh herbs, salt, pepper, ground celery seed and cayenne. Mix well to combine.
ladle, partially fill all 12 cupcake cups to equal levels. Evenly distribute
the remaining 2 tablespoons of crumbled feta plus the finely sliced green onion
over the batter. Bake in heated oven 8 minutes. Turn pan and continue baking
another 8 minutes or so until frittatas puff and a toothpick inserted near the
center of one comes out clean.
Best served warm, with a little tomato sauce or salsa, or hot pepper sauce, if desired.
Saturday, March 19, 2022
Wednesday, January 19, 2022
Vegan Favorites on Tim's Special Recipes
Among the many recipes on this blog are a number that, by their nature are entirely plant-based, vegan in common terminology.
Here is an index of these recipes, which can be found by scrolling, or by going to the posting date in the "archives" on the blog. This is easiest done in computer rather than I-phone mode,
I will update this list as I post additional vegan recipes.
Apricot or Nectarine Chutney 12/2/2018
Brussels Sprouts sauteed with Balsamic Vinegar 11/5/2019
Chimmichurri Sauce 6/3/2021
"Drunken" Black Beans 8/26/2019
French Lentil Salad 8/29/2021
Fresh Salsa 8/26/2019
Gazpacho Andaluz 6/24/2021
Greek Pasta Salad (non-feta version) 6/7/2021
Hummus bi Tahini 8/7/2019
Lima Beans Greek Fava Style with Dill 2/18/2020
Neapolitan Spicy Cauliflower 7/29/2020
Kale braised with Apple 3/29/2020
Lekerli Christmas Coolies 12/6/2020
Lentil Vegetable Soup 8/23/2020
Ratatouille (Provencal vegetable medley) 8/21/2019
Rice Pilaf with dried fruit and peas 8/24/2019
Roasted Cauliflower with Tahini-Lemon sauce 8/14/2019
Sesame-Marinated Broccoli, Korean style 11/1/2019
Spiced Applesauce, condiment 12/2/2019
Sweet and Sour Red Cabbage with Apple 12/27/2021
Turkish White Bean Salad 8/31/2019
Monday, January 17, 2022
Created in the early 19th century and named for Count Pavel Alexandrovich Stroganov, the last male scion of a rich and aristocratic Russian family for whom the creator, a French chef, worked, this dish became an international haute cuisine classic. The Franco-Russian treat combines the seared steak and Dijon mustard of French cuisine with the sour cream of Russia. And although the name of the Stroganov family’s chef is now lost, naming the creation for his patron was probably a wise career move.
|Made by my grandson August Pearson|
The traditional accompaniment for the dish is “French” fried strips of potato. But rice and noodle dishes also go well. The recipe serves six.
1-1/2 pounds “flatiron” (blade of chuck) steak
Butter and sunflower or other vegetable oil (not olive)
1 large onion, very thinly sliced lengthwise
1 tablespoon flour
2 cups beef broth
2 tablespoons red wine
1/2 pound small mushrooms, end of tips removed, mushrooms halved lengthwise
2 tablespoons tomato ketchup or 1 tablespoon tomato paste
1 teaspoon Dijon mustard
1 bay leaf
1 1/4 teaspoons salt, plus more to taste
1/4 teaspoon black pepper
1/2 cup sour cream
2 tablespoons snipped fresh dill for topping (optional)
Trim tough parts off surface of beef. Cut away any fat. Slice steak across the grain into 1/4-inch slices. Cut any pieces longer than 3 inches into halves. Set aside.
In large frying pan (one you can serve in) fry sliced onions in 1 tablespoon butter plus 1 tablespoon oil until quite limp. Sprinkle with flour and stir well and gently fry 2 minutes. Add broth and wine, and stir well. Let mixture come to a boil. Add mushrooms, ketchup or paste, mustard, bay leaf, salt and pepper. Let simmer gently, covered, 10 minutes. Turn off heat.
Heat a griddle or another large frying pan. Add some butter and oil and fry part of the beef, such that it all rests without overlap on the pan and fries. Stir to turn the pieces frequently, until they are gently browned in parts and the pink color has just left. Transfer beef to the sauce mixture, using slotted spoon.
Add more butter plus oil to frying pan as needed, continue to fry part of the beef at a time until finished.
Reheat the pan that contains the sauce, mushrooms, and beef, and simmer 3 to 4 minutes. Stir in sour cream and remove from heat as soon as the mixture bubbles. Taste and add salt, if necessary.
Sprinkle beef mixture with snipped dill, if used,. Serve with noodles, rice or French fries.