Category Archives: Guest Recipes
When I was home for Thanksgiving, I learned that I had missed out on this casserole. My sister-in-law, Tracie, had taken it to the big family get-together the weekend before. There was not a bite leftover by the end, so I am assuming it was a success. It sure sounds good.
I thought it would be nice to post it in time for this month’s various holiday get-togethers.
French Onion Casserole
- 2-3 tbsp of butter
- 3 large sweet onions (or 4 medium yellow onions),thinly sliced
- 8 oz shredded Swiss Cheese
- 1 can condensed cream of chicken soup (substitute mushroom soup for vegetarian)
- 2/3 cups milk
- 1 tsp soy sauce
- 8 slices of French bread
skillet, shallow 2 qt casserole or baking dish (glass)
Melt butter in skillet over medium heat and add onions. Sauté until onions are translucent, a little caramelization is ok.
In baking dish, layer onions, 2/3 of the cheese and pepper to taste.
In skillet, heat milk, soup and soy sauce, stirring to blend well.
Pour soup mixture over casserole and fold in gently to mix.
Top with bread slices.
Bake at 350 degrees, uncovered for 15 minutes, bread should be brown and toasted. If not, turn oven to broil to crisp the bread (watch closely).
Remove casserole, return oven temperature to 350. Push bread slices into sauce, top with remaining cheese, return to oven and bake an additional 15 -20 minutes until cheese is melted.
I think Tracie should blog here more often. Looks great and love all the photos. – TaMara
I was working on the Dinner Menu for the week and lamenting the fact that I have a difficult time finding good pita breads in my area. I decided the next time I make the Chicken Pilaf and Cool Dill Dip menu (recipes and photos here) I would try using Fry Bread as a substitute. Then I thought that would make a good topic for tonight’s recipe exchange. (I cannot lie, what really tips the scales for the recipe exchange is which pretty, yummy photo of JeffreyW’s can I highlight)
First up, JeffreyW makes Fry Bread (pictured at top) for Fry Bread Tacos, click here for recipe and great photos. He took the same recipe and sweetened it up with honey, cinnamon and sugar, as pictured below:
Not satisfied with a flat product, he decided to experiment with making it into a bowl and serving it with an awesome soup in his Bean Soup in a Fry Bread Bowl, recipe and photos here.
What’s in your bowl this weekend? Do you have any special or unique family or cultural recipes to share? Hit the comments with your ideas and recipes. I love to add new flavors to my repertoire.
For tonight’s featured recipe, I turn to friend of blog, Aji for a fry bread recipe she sent me months ago, at my request: Read the rest of this entry
Well look at that, it’s Friday and St. Patrick’s Day celebrations have already begun. I think that means we’ll revisit last year’s recipes, because I was at the store yesterday and briskets were half priced and I bought two, a tip and a flat. I’ll be doing the slow-cooker method first. Then I’ll think about grilling or pressure cooking the other. Corned beef is really one of the perfect foods to do in a pressure cooker. You get a nice, tender beef and instead of mushy, colorless vegetables, you get perfectly cooked vegetables infused with that great corned beef broth flavor.
Tonight’s featured recipe uses a bit of dill pickle juice in place of some of the water and a touch of spicy brown mustard. But I saw recipes that used chicken broth, sherry or beer in place of some of the water. I think you should experiment and use what sounds good to you. I really like dill pickle juice. And I have become a big fan of Napa cabbage with my corned beef.
A lot of recipes call for 3-4 lbs of corned beef. When I was shopping, 4 lbs was the smallest piece I could find, most were 5-6 lbs. You may have to cut a piece in half, but since both the pressure cooker and slow-cooker recipes are easy, you don’t need to save corned beef and cabbage for a special occasion. Just freeze the other half for another day.
And the best part of a corned beef and cabbage dinner? Making Reuben’s with the leftovers. My mom makes the best ones, but I one up her by grilling mine Panini-style. Yum.
Are you a corned beef and cabbage household? Reuben fans? What other recipes do you have for the leftovers? Any good hash recipes? Doing anything special to celebrate your Irish (adopted or otherwise) heritage this weekend?
Now for the recipes:
JeffreyW tackles corned beef leftovers – see his gallery of Corned Beef Sandwiches here. (lots of yummy pictures at those links)
My family weighs in on their favorite ways to fix corned beef, including grilling. (click here)
And, in case you missed it, my vacation plans now include cooking lessons in exchange for a nice place to stay: Have Frying Pan, Will Travel.
Now tonight’s featured recipes:
Pressure Cooker Corned Beef Dinner:
- 3 to 4 lbs corned beef, trim the fat to about 1/4 inch
- Spices included with corned beef or the following: 1 tbsp black peppercorns, 1 tbsp mustard seeds, 1 tsp fennel seeds,
- 2 bay leaves
- 2 garlic cloves, crushed – opt
- 1 tbsp spicy brown mustard
- Salt and pepper to taste
- 4 – 6 medium to large potatoes, cut into four to eight pieces, peeling optional
- 4-6 carrots, sliced in half and cut into 2” lengths
- Cabbage, cut into 4 to 6 pieces
pressure cooker and cooking rack
Remove the corned beef from the brine (discarding the brine), rinse thoroughly and place in the bottom of the pressure cooker, fatty side up. [You don’t really want to brown this beef, because it’s been brined.] Sprinkle spices over the top of the beef. Add enough liquid (water or water and a combination of ONE of the following: pickle juice, chicken broth, beer or wine) to come to the top of beef, about 3-4 cups usually. Cover and bring to pressure and let cook for 1 hour. I use the cold water method to depressurize (that is when you run cold water over the pan in the sink, otherwise you can remove it from the heat and let slowly depressurize).
The key to getting the perfect corned beef and vegetables with the pressure cooker is to cook them separately. Prep the vegetables during the last 15 or so minutes of beef cooking time. Once the beef is done, put it on a cutting board, cover loosely in foil and put a towel over the whole deal.
Remove all but enough liquid to come to the bottom of the cooking rack when placed in the pressure cooker. Place potatoes first on the tray, then carrots and then cabbage, cover and bring to pressure. Cook for about 12 minutes. The vegetables will be fork tender, not mushy and the beef will be fully rested. Slice, plate and serve.
For the slow-cooker:
Place rinsed beef in the bottom of the slow-cooker, sprinkle spices, add liquid to come to the top of the beef, and cover. Cook on low for 4 hours. At the 4 hour mark, add potatoes and then carrots. Cook additional 4 hours, adding the cabbage during the last 30 minutes. With the exception of adding the vegetables, try to resist the temptation to open the lid. You need it to stay covered to properly cook. Let the meat rest, covered with foil for about 15 minutes before carving.
There you go, some easy ways to put together a nice corned beef dinner.
Interestingly last year there seemed to be a green cabbage shortage. I went to three different grocery stores and they were completely sold out. I didn’t want to use red cabbage because I don’t really like it. I decided to use Napa cabbage and really liked it, much more than green cabbage, it’s sweeter and has a more delicate flavor and now it is my cabbage of choice.
Enjoy your weekend and watch out for leprechauns… – TaMara
I have been so busy, I’ve barely been in my kitchen to eat, much less cook, and I’m holding onto several items to post, which hopefully I’ll get to eventually. But until then, once again Joshua D comes to the rescue with another recipe. Thanks Joshua!!!
This is an oldddd dust-off recipe from the long-forgotten files! It’s inspired by a restaurant in Spokane, Washington called Niko’s that serves great Greek food. If you’re one of those unfortunates for whom cilantro tastes like soap, just use Italian parsley. The effect won’t be the same, but I understand the why. This can also be spiced up with a chile if desired.
- 1 can garbanzo beans, drained
- Juice of 2 limes
- 1 tbsp sesame seeds
- 2 cloves garlic
- 1/2 bunch cilantro
- 1/2 cup olive oil
Break up beans in the food processor. Add in lime juice, sesame seeds, garlic, and cilantro. Blend until well-ground. Pour in olive oil slowly through the feeding tube until it’s the consistency you want. A wonderfully different take on a Mediterranean classic!
Joshua De Mers
From frequent contributor, Joshua D:
A discussion came up on Balloon Juice about the benefits of cauliflower. Recipes got bantered about but this one made me salivate the most! My only contribution is formatting, otherwise full credit goes to Ruemara
Cauliflower Beer Cheese Soup
- 1 med onion
- 12 oz beer
- 1 pint broth (chicken is preferred, but suit your taste)
- 1 head cauliflower, cleaned & roughly chopped
- 3 cloves garlic
- 1 tsp salt-free seasoning
- Salt & Black pepper to taste
- 1/4 cup shredded cheddar cheese
- 1/2 tsp smoked paprika
You start with sauteing onions in 1 tsp oil until translucent, add beer, broth ( I prefer chicken, since it’s clear) and all of a cleaned, roughly chopped head of cauliflower. Add garlic, salt free seasoning, and black pepper to taste. Once cauliflower is tender (about 10 minutes) turn off burner and use your handy, dandy immersion blender. Blend until smooth. Mix in cheddar shreds and smoked paprika. You can also go with smoke seasoning and tortula yeast for the cheez flavour. Stir. Salt to taste. Drink up. I think that’s what I did. It was good.
Just a note – Getty is now allowing embedded images in WordPress posts, which I think is kind of fun – TaMara
With Thanksgiving coming up, I wanted to highlight some different sides besides the traditional. This one really fit the bill.
From Emeril Lagasse
Emeril Lagasse’s phrase, “kick it up a notch” became famous for a reason—the New Orleans-raised chef raises flavors to the next level. This year, take your Thanksgiving to Emeril’s star status with his recipe for Pan-Roasted Brussels Sprouts with Caramelized Onions and Crispy Pancetta.
- 3 tablespoons olive oil
- 6 ounces pancetta, diced
- 3 large yellow onions, thinly sliced (about 4 cups)
- 1 ½ teaspoons sea salt
- ½ teaspoon black pepper
- 2 pounds Brussels sprouts, stems trimmed and cut in half lengthwise
Preheat the oven to 400° F.
In a large sauté pan, heat 1 tablespoon of the oil over medium heat. When hot, add the pancetta and cook until crisp, 5 to 6 minutes. Using a slotted spoon, transfer the pancetta to a baking sheet lined with paper towels and set aside. Add the onions, ½ teaspoon of the salt and ¼ teaspoon of black pepper to the pan and cook, stirring until the onions are caramelized, about 30 minutes.
In a large 14-inch sauté pan, heat the remaining 2 tablespoons of olive oil over medium high heat and when hot, add the Brussels sprouts and the remaining salt and pepper. Cook until the sprouts are golden brown on one side, 4 to 5 minutes. Transfer the pan to the oven and cook until tender, about 15 minutes.
Add the onions and pancetta to the Brussels sprouts, toss well, and return to the oven for 5 minutes longer.
Serve immediately.Servings:4-6Difficulty: EasyCook Time: 1-30 min================================