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Archive for February, 2011

Welsh Rarebit…

…is not something we have always been familiar with, and that is a crying shame!  We were introduced to it recently with these delicious burgers (which are sans rabbit!) and I daresay we could live off of the sauce on these ginormous works of burger genius.

For Rachael’s Welsh Rarebit you need:

  • 2 pounds ground beef sirloin, patted dry
  • About 3 tablespoons worcestershire sauce
  • A handful parsley, finely chopped
  • Lots of sea salt and coarse black pepper
  • Extra-virgin olive oil, for drizzling
  • 2 tablespoons butter, plus some softened butter for toast
  • 1 small onion, chopped
  • 1 clove garlic, finely chopped
  • 4 slices 1-inch-thick  white bread
  • 1 tablespoon flour
  • 1/2 cup stout beer, such as Guinness
  • 2 to 3 dashes hot sauce, such as Tabasco
  • 1 teaspoon ground mustard
  • 1 cup grated extra-sharp yellow cheddar cheese
  • 2 eggs, beaten

Heat a big skillet over medium-high.  Combine the meat, Worcestershire, parsley, salt, and pepper.  Shape the meat into a huge loaf and score it into four portions and form four HUGE “patties”, making them thinner in the center.  Drizzle the loaves (this is not a mere patty, people) with some oil and set aside.

Preheat the broiler and start making the sauce.  Melt two tablespoons of butter in a saucepan over medium heat.  Then, add the onion, garlic, salt, and pepper, and cook until soft, about 10 minutes.  Meanwhile, toast both sides of the bread in the broiler, then butter it.

Add the loaves to your hot skillet and cook for about 8 minutes, turning once.  While they are cooking, sprinkle the flour into your saucepan and cook for a minute.  Then, change the heat to low and stir in the beer, hot sauce, and mustard.  Using a figure 8 pattern, stir in the cheese until completely melted.  Stir in the eggs to thicken for 3-4 minutes, and the sauce is complete.

Place a burger on top of a piece of toast and slather it with sauce.  Place the burger under the broiler to toast for a couple of minutes, and enjoy.

Now this is a burger to write home about.  If you can eat a whole one in a sitting, we are impressed, as we (even Schatzi!) had trouble finishing one of these delicious creations.  And, really, this sauce is absolutely luscious.

*sc

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Timbale…

…was completely foreign to us: we had never heard of it until I found an intriguing recipe for it in this month’s issue of Food Network Magazine.  This month focuses on the brilliance of Italian food, and this recipe is a perfect example of just how wonderful the country’s cuisine is.  A timbale is apparently a food that involves cooking cheese, meat, and pasta in a mold typically used for desserts.  Hence, this particular version looks like a cake made of rice and stuffed with a luxurious sausage filling.

For Sausage-and-Rice Timbale you need:

  • Kosher salt
  • 2 1/2 cups arborio rice
  • 3 tbsp. unsalted butter
  • 1 onion, chopped
  • 3/4 lb. Italian sausage, casings removed
  • 1/2 cup fresh basil, torn
  • 2 cloves garlic, grated
  • 1/4 cup tomato paste
  • 3 cups low-sodium chicken broth
  • 4 tbsp. breadcrumbs
  • 4 eggs
  • 1 1/4 cups pecorino romano cheese, grated
  • 2 oz. provolone slices

Bring a pot of water to a boil and salt it.  Add the rice, reduce the heat and simmer for 12-15 minutes, until the rice is tender.  Stir the pot occasionally while you make the filling.  When the rice is finished, spread it out on a baking sheet to cool.

Preheat the oven to 450 and put a baking sheet on the middle rack.  Melt 2 tbsp. butter in a large skillet over medium-high and add the onion.  Cook about 8 minutes, until soft, then add the sausage and cook until it is browned, breaking it up as it cooks.  Add the basil to the sausage mixture as well as the garlic and tomato paste.  Cook until the tomato paste browns, about 4 minutes.  Mix in the chicken broth and deglaze the pan, scraping up any bits off the bottom.  Continue to cook the sauce until it is thickened, about 15 minutes.

Grease the bottom and sides of an 8″ springform pan with butter.  Coat the bottom with the breadcrumbs, tapping to remove any of the excess.  Mix the eggs and all but 3 tbsp. of cheese.  Put the cooled rice in a large bowl and stir in the egg mixture to combine.  Place about 2/3 of the rice mixture in the prepared pan.  Using moist fingers, press the rice onto the bottom of the pan and up the sides, making a 1/2″-thick layer.  Layer on the provolone slices.

Top the provolone with 3/4 of the sausage filling.

Then, pat the rest of the rice on top to cover the filling and top with the rest of the pecorino.  Put the pan on the baking sheet in the oven and bake the timbale for about 20 minutes, until golden.  Transfer to a rack to cool for 5 minutes.

Run a knife around the edge of the pan to loosen the “cake”, then remove the side of the pan.  Serve a slice of timbale with the remaining filling alongside.

We were so excited to try this recipe and were definitely not disappointed–it is super fun (and downright easy) to make, and is delicious!

*sc

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…and life has just been so busy, but this breakfast was too amazing not to post!  A while back, we made cinnamon roll pancakes, and believe me when I tell you I could eat these every day.  The next time you need a delicious breakfast to impress, this is your go-to recipe.  Trust me.

For these fabulous pancakes you need:

For the cinnamon filling:

  • 1 stick softened butter
  • 1 cup packed brown sugar
  • 2 tbsp. cinnamon

For the cream cheese icing:

  • 2 cups powdered sugar
  • 2 oz. cream cheese
  • 1 tsp. vanilla
  • 2 tbsp. milk

For the pancakes:

  • 2 cups pancake mix
  • 3 eggs
  • 1/4 cup vegetable oil
  • 1 tbsp. powdered sugar
  • 1 1/4 cups milk

Start by making the cinnamon filling.  Simply beat the ingredients together until smooth, then scoop the filling into a pastry bag or a Ziploc with a tiny corner cut away.  Stand the bag of choice in a tumbler and set aside.

Next, make the glorious icing!  Use the same bowl you made the filling in, and beat all of the ingredients until smooth.  Again, put the mixture in one of the bag options listed above, and plop it into another tumbler.

Now, mix up the pancake batter.  Use that mixing bowl once again and blend all of the pancake ingredients together.  Heat a skillet over medium-high and ladle out 1/4 cup batter into the hot pan.  Swirl the cinnamon filling around the cake in a circular motion.  Cook the pancake until bubbles form on the top, then carefully flip and cook another 30-40 seconds.  Keep the cooked pancakes warm in a 200 degree oven while you finish the batter, wiping out the skillet between each batch.  When all the pancakes are cooked, swirl some of the cinnamon icing on top and, if you like, a bit of maple syrup.

These pancakes are absolutely to die for.  I want to make them over and over again!  When it comes to breakfast, it does not get much better than this.

*sc

 

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