The Menu
Old Fashioned Beef Pot Roast
Easy Broccoli Casserole
Bibb-and-Radish Salad with Buttermilk Dressing
Blueberry & Strawberry Tart
The Recipes
Old Fashioned Beef Pot Roast
serves 4
It seems as if some version of pot roast is popular in just about every culture and in every type of regional cooking. Nothing beats the perfection of an old-fashioned recipe!
http://w ww.mrfood.com/Beef/Old-Fashioned-Beef-Pot-Roast-643/ml/1
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1 3- to 4-pound beef bottom round roast, trimmed
1/4 cup vegetable oil
4 cups water or beef broth
In a large bowl, combine flour, salt, and pepper; mix well. Rinse beef and place in flour mixture while still wet, coating completely.
In a large pot, heat oil over medium heat until hot but not smoking. Add coated beef and cook 5 to 6 minutes, turning to brown on all sides. Add water and bring to a boil.
Cover and cook 1-1/2 to 1-3/4 hours, or until beef is tender and sauce thickens.
Notes
Great for using your crock-pot, set on low for 4 hours. Or in the oven set at 350ºF for the same amount of time as the stove-top.
If the cover to your pot has a vent, then allow it to vent; otherwise, use a toothpick to keep the cover slightly ajar, allowing a little steam to escape during the cooking.
An old family tradition for me is to put onion quarters, small potatoes, and carrots around the roast for the last half hour of roasting in the oven. I've also used parsnips, celery, and any other root vegetables you prefer.
Easy Broccoli Casserole
serves 8
What a smart way to get everybody to eat their veggies! Easy Broccoli Casserole is bathed in a Cheddar Cheese and creamy mushroom soup sauce, making it a perfect side dish for any of your favorite main courses.
http://www.mrfood.com/Casseroles/Easy-Broccoli-Casserole-from-Mr-Food/ml/1
2 (12-ounce) packages fresh broccoli florets (see Note)
1/4 cup chicken broth
1 (10-3/4-ounce) can condensed cream of mushroom soup, undiluted
1 (7-ounce) jar roasted red bell peppers, drained and chopped
1/2 cup (2 ounces) shredded sharp Cheddar cheese
1/4 cup mayonnaise
1 1/2 teaspoons lemon juice
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 tablespoons Italian bread crumbs
Coat a 3-quart baking dish with cooking spray. Add broccoli and broth, cover tightly with plastic wrap, and microwave on high for 7 minutes.
In a medium bowl, combine remaining ingredients except bread crumbs; stir well then spoon over broccoli mixture and sprinkle with bread crumbs.
Cover with plastic wrap, and microwave on high for 4 to 5 minutes, until heated through and broccoli is tender.
Note
Using broccoli florets shortens this cooking time. They're sold fresh or frozen and are really convenient for a quick weeknight side dish.
If you prefer not to microwave, Preheat oven to 350ºF. Bake for 35 minutes or until set and browned.
Bibb-and-Radish Salad with Buttermilk Dressing
serves 8
Chef Jason Travi thinks of this as an everyday salad because it's simple enough to accompany just about any main course. The dressing can be made in large batches and kept in the refrigerator.
http://www.foodandwine.com/recipes/bibb-and-radish-salad-with-buttermil k-dressing
3 large heads of Bibb lettuce, leaves torn
8 radishes, thinly sliced
1/3 cup snipped chives
2 tablespoons mayonnaise
1/3 cup buttermilk
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
In a large bowl, toss the lettuce with the radishes and chives. In a small bowl, whisk the mayonnaise with the buttermilk and vinegar. Gradually whisk in the olive oil and season with salt and pepper. Just before serving, drizzle the dressing over the salad and toss well.
Blueberry & Strawberry Tart
* Adapted from Cooking, James Peterson
Take full advantage of summer's fresh produce by making some delicious easy pie recipes! This Blueberry & Strawberry Tart is piled high with the season's finest fruit and tastes just as delicious as it looks. Find out how to create your own beautiful berry dessert by following the simple instructions of this easy tart recipe!
http://w ww.inspiredtaste.net/3537/blueberry-and-strawberry-tart/
Sweet Pie/Tart Dough (Pâte Sucrée)
makes enough dough for a 9″ or 10″ tart/pie
2 cups all purpose flour
1/2 cup granulated white sugar
1/4 teaspoon salt
1/2 cup plus 2 tablespoons unsalted butter, sliced
2 large eggs
Add the sliced butter and sugar into the food processor and pulse until they are creamed, light and fluffy. Add one egg and the yolk of the second egg, then pulse again until incorporated; reserve the egg white from the second egg until end in case the dough is too dry. Sift the flour and salt together, then add to the food processor, pulse until the mixture comes together in a ball. If the mixture will not form into a ball and looks dry after about 30 seconds, add the reserved egg white. Turn out the dough onto plastic wrap and flatten into a disk; place into the refrigertaor for about 20 minutes.
On a lightly floured surface, roll out the dough, starting from the middle and working out. The dough should be uniform in thickness and about 1/4 inch. Roll the dough onto the rolling pin and carefully place into a 8″ or 9″ tart pan. Without stretching the dough, lightly press the dough into the bottom and up the sides of the pan then fill with you desired filling.
Blueberry and Strawberry Tart Filling
2 cups fresh blueberries, picked over and rinsed
1 cup fresh sliced strawberries
1 lime
2 tablespoons granulated white sugar
2 tablespoons all purpose four
dash salt
1 tablespoon butter, cut in to small pieces
2 tablespoons blueberry or strawberry jam
Preheat the oven to 350ºF.
In a bowl add the blueberries, sliced strawberries, zest and juice of the lime, sugar and flour then carefully fold everything together. Pour the filling into a prepared uncooked tart shell then sprinkle the bits of butter all over the tart. Bake in the oven for 1 hour to 1 hour 20 minutes, the tart shell should be cooked and lightly brown on the edges. Remove the tart from the oven and allow to cool for at least 25 minutes.
In a small saucepan, gently heat the jam then use a pastry brush to brush the warmed jam all over the top of the tart, allow the tart to cool a bit longer then serve with ice cream or whipped cream.
Old Fashioned Beef Pot Roast
Easy Broccoli Casserole
Bibb-and-Radish Salad with Buttermilk Dressing
Blueberry & Strawberry Tart
The Recipes
Old Fashioned Beef Pot Roast
serves 4
It seems as if some version of pot roast is popular in just about every culture and in every type of regional cooking. Nothing beats the perfection of an old-fashioned recipe!
http://w ww.mrfood.com/Beef/Old-Fashioned-Beef-Pot-Roast-643/ml/1
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1 3- to 4-pound beef bottom round roast, trimmed
1/4 cup vegetable oil
4 cups water or beef broth
In a large bowl, combine flour, salt, and pepper; mix well. Rinse beef and place in flour mixture while still wet, coating completely.
In a large pot, heat oil over medium heat until hot but not smoking. Add coated beef and cook 5 to 6 minutes, turning to brown on all sides. Add water and bring to a boil.
Cover and cook 1-1/2 to 1-3/4 hours, or until beef is tender and sauce thickens.
Notes
Great for using your crock-pot, set on low for 4 hours. Or in the oven set at 350ºF for the same amount of time as the stove-top.
If the cover to your pot has a vent, then allow it to vent; otherwise, use a toothpick to keep the cover slightly ajar, allowing a little steam to escape during the cooking.
An old family tradition for me is to put onion quarters, small potatoes, and carrots around the roast for the last half hour of roasting in the oven. I've also used parsnips, celery, and any other root vegetables you prefer.
Easy Broccoli Casserole
serves 8
What a smart way to get everybody to eat their veggies! Easy Broccoli Casserole is bathed in a Cheddar Cheese and creamy mushroom soup sauce, making it a perfect side dish for any of your favorite main courses.
http://www.mrfood.com/Casseroles/Easy-Broccoli-Casserole-from-Mr-Food/ml/1
2 (12-ounce) packages fresh broccoli florets (see Note)
1/4 cup chicken broth
1 (10-3/4-ounce) can condensed cream of mushroom soup, undiluted
1 (7-ounce) jar roasted red bell peppers, drained and chopped
1/2 cup (2 ounces) shredded sharp Cheddar cheese
1/4 cup mayonnaise
1 1/2 teaspoons lemon juice
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 tablespoons Italian bread crumbs
Coat a 3-quart baking dish with cooking spray. Add broccoli and broth, cover tightly with plastic wrap, and microwave on high for 7 minutes.
In a medium bowl, combine remaining ingredients except bread crumbs; stir well then spoon over broccoli mixture and sprinkle with bread crumbs.
Cover with plastic wrap, and microwave on high for 4 to 5 minutes, until heated through and broccoli is tender.
Note
Using broccoli florets shortens this cooking time. They're sold fresh or frozen and are really convenient for a quick weeknight side dish.
If you prefer not to microwave, Preheat oven to 350ºF. Bake for 35 minutes or until set and browned.
Bibb-and-Radish Salad with Buttermilk Dressing
serves 8
Chef Jason Travi thinks of this as an everyday salad because it's simple enough to accompany just about any main course. The dressing can be made in large batches and kept in the refrigerator.
http://www.foodandwine.com/recipes/bibb-and-radish-salad-with-buttermil k-dressing
3 large heads of Bibb lettuce, leaves torn
8 radishes, thinly sliced
1/3 cup snipped chives
2 tablespoons mayonnaise
1/3 cup buttermilk
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
In a large bowl, toss the lettuce with the radishes and chives. In a small bowl, whisk the mayonnaise with the buttermilk and vinegar. Gradually whisk in the olive oil and season with salt and pepper. Just before serving, drizzle the dressing over the salad and toss well.
Blueberry & Strawberry Tart
* Adapted from Cooking, James Peterson
Take full advantage of summer's fresh produce by making some delicious easy pie recipes! This Blueberry & Strawberry Tart is piled high with the season's finest fruit and tastes just as delicious as it looks. Find out how to create your own beautiful berry dessert by following the simple instructions of this easy tart recipe!
http://w ww.inspiredtaste.net/3537/blueberry-and-strawberry-tart/
Sweet Pie/Tart Dough (Pâte Sucrée)
makes enough dough for a 9″ or 10″ tart/pie
2 cups all purpose flour
1/2 cup granulated white sugar
1/4 teaspoon salt
1/2 cup plus 2 tablespoons unsalted butter, sliced
2 large eggs
Add the sliced butter and sugar into the food processor and pulse until they are creamed, light and fluffy. Add one egg and the yolk of the second egg, then pulse again until incorporated; reserve the egg white from the second egg until end in case the dough is too dry. Sift the flour and salt together, then add to the food processor, pulse until the mixture comes together in a ball. If the mixture will not form into a ball and looks dry after about 30 seconds, add the reserved egg white. Turn out the dough onto plastic wrap and flatten into a disk; place into the refrigertaor for about 20 minutes.
On a lightly floured surface, roll out the dough, starting from the middle and working out. The dough should be uniform in thickness and about 1/4 inch. Roll the dough onto the rolling pin and carefully place into a 8″ or 9″ tart pan. Without stretching the dough, lightly press the dough into the bottom and up the sides of the pan then fill with you desired filling.
Blueberry and Strawberry Tart Filling
2 cups fresh blueberries, picked over and rinsed
1 cup fresh sliced strawberries
1 lime
2 tablespoons granulated white sugar
2 tablespoons all purpose four
dash salt
1 tablespoon butter, cut in to small pieces
2 tablespoons blueberry or strawberry jam
Preheat the oven to 350ºF.
In a bowl add the blueberries, sliced strawberries, zest and juice of the lime, sugar and flour then carefully fold everything together. Pour the filling into a prepared uncooked tart shell then sprinkle the bits of butter all over the tart. Bake in the oven for 1 hour to 1 hour 20 minutes, the tart shell should be cooked and lightly brown on the edges. Remove the tart from the oven and allow to cool for at least 25 minutes.
In a small saucepan, gently heat the jam then use a pastry brush to brush the warmed jam all over the top of the tart, allow the tart to cool a bit longer then serve with ice cream or whipped cream.
