Saturday, 24 February 2018

French-style Flank Steak

https://www.soscuisine.com/recipe/french-style-flank-steak


Quantity : 2 servings
Brining : 12 h Preparation : 10 min Cooking : 15 min Standing : 5 min
240 calories/serving

Ingredients
200 g flank steak 
1 1/2 tbsp olive oil 23 mL
1/2 shallots, finely chopped 20 g
2 tsp herbes de Provence 1 g
3 tbsp red wine 45 mL
ground pepper to taste [optional]
aluminum foil
1 tsp butter, unsalted 5 g
1 pinch salt [optional] 0.1 g

Before you start
The steak must be marinated at least 12 hours before cooking.

Method

Marinate
Using a knife, make cross-hatch incisions in the steak then place it into a dish. Add the oil, shallot, herbs, and half of the wine. Season with pepper to taste. Let stand in the refrigerator at least 12 h (up to 24 h).

Grill outdoor or in the oven
Preheat the oven to 195°C/375°F or an outdoor grill to 'medium'.
Take the steak out of the marinade. Drain the steak and pat it dry. Set the marinade aside. Put the steak on the rack of a broiler pan, or, alternatively, put the steak on a grill rack.
Cook in the middle of the oven or on a medium hot grill. The exact cooking time depends on the steak's thickness and on how you prefer it cooked. For a steak of 300 to 450 g, calculate 10-12 min for rare, 15-17 min for medium-rare. For a steak of 500-600 g, calculate about 15 min for rare, 18-20 for medium-rare. It is important not to overcook the flank steak since it will become tough if overcooked.
Transfer the steak to a cutting board, cover it loosely with aluminum foil, then let the meat stand for 5 minutes in order to reabsorb the meat juices.
Meanwhile, heat the reserved marinade in a small pan together with any remaining cooking juices. Pour in the rest of the wine and cook 1 min over high heat. Add the butter, and stir until it has melted, about 1 min.
Cut the steak into serving size portions, add salt to taste, pour the sauce over the steak, then serve
.

Baked Custard


Image result for baked custard

1/3 cup sugar
1/4 tsp salt
4 eggs, slightly beaten
3 cups milk, scalded
1/2 tsp vanilla
few grains of nutmeg

Add sugar and salt to eggs.  Beat until thoroughly mixed.  Add milk to egg mixture, stirring constantly.  Add vanilla.

Strain into buttered custard cups.  Sprinkle lightly with nutmeg.  Set molds in baking pan.  Pour enough hot water into pan to reach level of custard.

Bake in slow oven 325F until firm, 25-35 minutes, or until knife put into centre comes out lean.

Chill.

Serves 6 to 8.

Large Mold:  Use 6 eggs.  Bake 1 to 1-1/2 hours.

Christmas Refrigerator Cookies



2-1/2 cups sifted enriched flour
1-1/2 tsp baking powder
1/2 tsp salt
1 cup butter or margarine
1-1/2 cups sugar
1 egg, beaten
1 tsp vanilla
1/4 cup chopped candied cherries
1/4 cup chopped or broken pecans
1 ounce (square) sweet milk chocolate, melted.

Sift flour, measure; sift twice with baking powder and salt.

Cream butter until soft and gradually blend in sugar.  Add egg and vanilla, and beat vigorously until smooth and fluffy.  Add flour mixture and mix thoroughly.

Divide dough into 3 portions.  Add chopped cherries to one portion, and nuts and chocolate to the second.  Roll each portion into rolls about 1-1/2 inches in diameter.  Wrap each roll in wrap paper and chill several hours in the refrigerator.

When ready to bake, slice very thin.  Place on buttered cookie sheets and bake in hot oven 400F about 10 minutes or until delicately browned.

Dough can also be placed in a cookie press and pressed into fancy shapes on buttered cookie sheets.  Bake at the same time and same temperature as those that are sliced.

Makes about 8 dozen thin cookies.

Saturday, 17 February 2018

Vegetarian Chili with Tofu

https://www.soscuisine.com/recipe/vegetarian-chili-tofu



Quantity : 4 servings
Preparation : 20 min Cooking : 30 min
290 calories/serving

Ingredients
1 onions, finely chopped 200 g
2 cloves garlic, minced
1/2 dried chili peppers, minced 0.4 g
1 carrots, finely diced 100 g
1 stalk celery, finely diced 70 g
1/2 green peppers, finely diced 70 g
3 tbsp canola oil 45 mL
1 tsp ground cumin 3 g
1 tbsp brown sugar 12 g
240 g firm regular tofu, finely diced 1 1/4 cup
1 2/3 cup red beans (canned) 420 mL
1 1/2 cup canned tomatoes (diced) 380 g
1/2 cup water approximately 125 mL
1 pinch salt [optional] 0.1 g
ground pepper to taste [optional]
2 tbsp fresh cilantro [optional] 4 g
1/3 cup Cheddar cheese, grated 24 g

Before you start

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

Prepare the vegetables: Chop the onion, mince the garlic and chili pepper, finely dice the carrots, celery, and bell pepper.
Heat the oil in a pan over medium heat. Sauté the onion and garlic about 2 min until the onion is translucent, with occasional stirring, paying attention not to let them burn. Add the carrots, celery, and bell pepper, then cook 4-5 min, with occasional stirring. Add the minced chili pepper, cumin and brown sugar, then cook 1 min, with stirring. Finely dice the tofu then add it to the mixture, then cook until golden-brown, about 8-10 min.
Drain the beans, rinse them and drain again. Add them to the pan, mix well, add the diced tomatoes and enough water to provide a moist environment. Cover and cook over low heat an additional 10 min, until the carrots are tender.
Add salt and pepper to taste. Sprinkle with freshly chopped cilantro leaves, grated cheddar and serve
.

Irish Beef Stew

https://www.soscuisine.com/recipe/irish-beef-stew


Quantity : 6 servings
Preparation : 20 min Cooking : 1 h 40 min
530 calories/serving

Ingredients
750 g stewing beef cubes, of about 2 cm
1/2 cup white flour (all purpose) 65 g
1/4 cup canola oil 65 mL
6 cloves garlic, minced
4 cups beef broth 1 L
3 tbsp tomato paste 45 mL
1 1/2 tbsp sugar 18 g
1 1/2 tbsp Worcestershire sauce 23 mL
1 sprig rosemary, fresh 5 g
3 bay leaf 0.4 g
1 1/2 onions, coarsely chopped 300 g
3 stalks celery, cut into 1 cm pieces 200 g
4 1/2 potatoes, peeled then cut into 1 cm pieces 900 g
3 carrots, peeled then cut into 1 cm pieces 300 g
3 tbsp butter, unsalted 40 g
1 pinch salt [optional] 0.1 g
ground pepper to taste [optional]
3 tbsp Italian parsley, fresh, chopped 14 g

Method

Cut the beef into 2 cm cubes, if not already cubed, then dredge the cubes in flour.
Heat the oil in a large pot over medium-high heat. Add the beef cubes and sauté until they are browned on all sides, about 5-6 min. Mince the garlic, then add it to the pot. Add the broth, tomato paste, sugar, Worcestershire sauce, rosemary sprig(s), and bay leaves. Stir to combine. Bring the mixture to a boil, then reduce the heat to medium-low, cover and simmer 1 h, stirring occasionally.
Meanwhile, prepare the vegetables : coarsely chop the onions; cut the celery stalks into 1 cm pieces; peel the potatoes and carrots, then cut them into 1 cm pieces.
Melt the butter in another large pot over medium heat. Add the vegetables and sauté until they are golden, about 20 min, with occasional stirring. Add the vegetables to the beef stew. Continue to simmer, uncovered, until the beef and vegetables are very tender, about 40 min. Season with salt and pepper. Discard the bay leaves and rosemary sprig(s), sprinkle with the chopped parsley, then serve.(*) If the stew is too liquid, remove some of the excess broth and serve it separately as a soup.

Observations

This stew can be prepared a few days in advance and brought to a simmer before serving.

Tuesday, 13 February 2018

Parsley and Garlic Base



Quantity : 375 ml
Preparation : 30 min

Ingredients
1 bunch Italian parsley, fresh 100 g
3 cloves garlic
9 tbsp olive oil (enough to cover) 140 mL
Before you start
A small food processor will be very useful to chop the ingredients.

Method
Only the parsley leaves are used, since the stems are too hard. Wash and spin-dry the leaves. Finely chop them together with the garlic cloves. Put this mixture into a glass jar, cover with a layer of oil to prevent air oxidation, then put the lid on. (The oil quantity indicated below is for reference only). Put the jar in the refrigerator.

Important: Never let the jar stand at room temperature, to prevent any risk of food poisoning.

Observations
Can be stored in the refrigerator up to 1 month; 3 months in the freezer. Remember to top up with oil every time you use it, to prevent oxidation and mould formation.

Mediterranean Beef Burger

https://www.soscuisine.com/recipe/mediterranean-beef-burger


Quantity : 4 servings
Preparation : 15 min Cooking : 15 min
320 calories/serving

Ingredients
4 sun-dried tomatoes (oil packed), finely chopped 2 tbsp
3 tbsp Parsley and Garlic Base (see recipe below)
1 eggs size large
400 g ground beef, extra-lean
4 tbsp Parmesan cheese, grated 12 g
1 pinch salt [optional] 0.1 g
ground pepper to taste [optional]
1 tbsp olive oil 15 mL
2 pita breads 90 g
1/2 Boston lettuce 100 g
2 tomatoes, sliced 240 g

Before you start
These burgers can be cooked either in a pan on the stovetop or using an outdoor grill.

Method
Preheat the outdoor grill.
Finely chop the dried tomatoes, then put them in a bowl. Add the Parsley and Garlic Base, egg, ground meat, and grated cheese. Season with salt and pepper to taste, then mix well until the mixture is well combined and smooth. Form the mixture into flat patties. To prevent the patties from puffing up, make a shallow depression with your thumb in the centre.
Lightly brush the patties with the oil and cook on a hot grill for about 15 min, until the outside becomes golden-brown and the inside loses its pink colour. Turn them once halfway through the cooking. Alternatively, the patties can be cooked on the stovetop. Heat the oil in a frying pan over medium-high heat. Add the patties and cook for about 15 min, turning them once.
Place each patty inside a half pita bread. Add a few lettuce leaves and tomato slices then serve.



https://www.soscuisine.com/recipe/parsley-garlic-base


Quantity : 375 ml
Preparation : 30 min

Ingredients
1 bunch Italian parsley, fresh 100 g
3 cloves garlic
9 tbsp olive oil (enough to cover) 140 mL
Before you start
A small food processor will be very useful to chop the ingredients.

Method
Only the parsley leaves are used, since the stems are too hard. Wash and spin-dry the leaves. Finely chop them together with the garlic cloves. Put this mixture into a glass jar, cover with a layer of oil to prevent air oxidation, then put the lid on. (The oil quantity indicated below is for reference only). Put the jar in the refrigerator.

Important: Never let the jar stand at room temperature, to prevent any risk of food poisoning.

Observations
Can be stored in the refrigerator up to 1 month; 3 months in the freezer. Remember to top up with oil every time you use it, to prevent oxidation and mould formation.