Monthly Archives: November 2014

Ceasar salad

Replace anchovy with soy sauce to make vegetarian

Serves 6

  1. 1 clove garlic
  2. 1/4tsp salt
  3. 2 anchovy filets
  4. Blanched zest of 1 lemon
  5. 1tb red wine vinegar
  6. 1.2tb lemon juice
  7. 1 egg yolk
  8. 1/4 cup canola
  9. 1/3 cup olive oil
  10. Pinch of pepper
  11. 3tb parmesan
  12. 3 cups or 6oz crutons
  13. 3 romaine hearts
  14. 3oz shaved parmesan
  • Crush garlic and salt in mortar and pestle. Crush in anchovy. Crush in 4-6.
  • Add egg yolk. Whisk in canola, then olive oil. Finish with pepper and parmesan.
  • Tear hearts into bite size pieces, toss w/everything.

Belgian onion steak casserole

Serves 4-6

  1. 2lb chuck in 1/2in slices
  2. 4oz chopped bacon
  3. 2tb butter
  4. 2-3 sliced onions
  5. 1tb brown sugar
  6. 1tb cider vinegar
  7. 1.5 bottles dark beer
  8. 6oz bread in 1/2in slices
  9. 2tb dijon
  • Dredge steak in flour and sear 1-2 minutes each side. Set aside.
  • Render bacon for 3 minutes, remove, and add 3-4 with s&p on low for 20 minutes.
  • Add sugar and vinegar, add beer and bring to boil, and set aside.
  • Layer onions and beef in 5 alternating layers, bake at 350 for 2.5 hours.
  • Spread dijion on bread, layer on top of casserole and bake 20 minutes.

Pork curry

Serves 8

  1. 3lb pork shoulder
  2. 1 onion
  3. 3 cloves garlic
  4. 1tb fresh ginger
  5. 4tb flour
  6. 2tb curry powder
  7. 2tb ketchup
  8. 2tb worcestshire
  9. 1tb honey
  10. 3 cups chicken broth
  11. 1lb yukon golds
  12. 2 carrots
  13. 1 grated pink lady apple
  14. 1 can coconut milk
  • Brown pork, add 2-4 and s&p for 3 minutes.
  • Add 5-9 for 1 minute.
  • Place in slow cooker with broth and cook on low for 4 hours.
  • Add 11-13 on low for 4 hours
  • Skim fat, shred meat, and coconut milk and finish on low for 30 minutes.

Steak and roasted garlic cottage pie

Serves 6-8.

  1. 2lb yukon golds in 1.5in pieces
  2. 1 cup cream
  3. 1tb dry mustard
  4. 2.5lb stew meat
  5. 4 shallots
  6. 1/2 cup red wine
  7. 1 cup beef broth
  8. 1 head roasted garlic
  9. 3 carrots
  10. 3 stalks celery
  11. 1 bay leaf
  12. 3in strip of lemon zest
  • Cover yukons in cold salted water, bring to a boil and simmer for 15-20 minutes. Mash with 2-3.
  • Sear stew meat, add shallots for last minute and deglaze with wine.
  • Add 6-12 and simmer 2 hours.
  • Remove bay leaf and lemon zest from stew, top with mash and bake at 350 for 30 minutes.

Halibut chowder

Serves 4-6

  1. 4oz chopped bacon
  2. 1 carrot
  3. 1 stalk celery
  4. 4 shallots
  5. 12oz red potatoes, diced
  6. 1.5 cup veggie broth or clam juice
  7. 3/4 cup cream
  8. 1/2 cup white wine
  9. 2tb fresh thyme
  10. 1.5lb halibut in 2in pieces
  • Render bacon and set aside. Add 2-5 and cook for 5 minutes.
  • Add 6-9 and bring to simmer, add fish and bacon and cook covered 10-12 minutes. Serve.