Good morning. Glad you stopped by today. I don't know about you but I am ready to make a nice dessert with some fresh berries before the season for these delectable offerings is over. Fresh berries are so great and you can do so much with them. We are still getting fresh Strawberries, Blueberries and Raspberries. Also some really wonderful Peaches. The Peaches have been especially sweet and juicy this year. I don't know how far Trader Joe's stores reach, but here in California they are pretty much everywhere, and they have had the best Peaches ever all season. Today I am giving you a recipe for a berry tart. I got it out of a magazine years and years ago. I used to make it all the time for the kids, because it is really easy. I am going to make it this weekend. It's just time for some sweets!
FRESH BERRY TART
Crumb Crust
1 cup almonds (about 5 ounces)
2 cups flour
1/2 cup sugar
1 1/2 sticks of cold butter cut into small pieces
Filling
1/2 cup sugar
1 1/2 tbls cornstarch
2 pints of your favorite berries or mix them up
Preheat oven to 350 degrees. Spread nuts in a baking pan. Roast the nuts and stir once in awhile so they don't burn. Bake them for about 10 minutes just till lightly browned. Remove nuts from the oven and set aside. Increase the temp. to 450 degrees. In a food processor , process the nuts until finely ground, about 10 seconds. If you don't have a food processor use your blender. (Make sure you don't process or blend too long, you want the nuts to be crumbly not form into a paste). In a bowl, mix the nuts, flour and sugar. Cut the butter into the mixture until coarse crumbs form. Pour half of the this into the bottom and sides of the tart pan. Use your fingers to press into the bottom and sides of the pan. In a bowl mix the sugar and cornstarch. Gently fold in the berries. Spoon the mixture into the crust and gently spread evenly. Sprinkle the berries with the rest of the crumb topping. Bake until the topping is golden and filling is bubbly. About 30 minutes. Cool for 10 minutes and serve with Vanilla Ice Cream, Whipped Cream or just plain. Absolutely Yummy! and so easy. You could also use Peaches or Plums.
That's it for today. Have a great weekend. I am in Heaven. My Yankees are in the playoffs, so I am getting my fill of sports this weekend. Baseball and Football What a weekend!
Ciao for now.
Grayce
Friday, October 9, 2009
Thursday, October 8, 2009
BIF STROGANOV
Good morning everyone. It seems that people are having a difficult time joining as followers, posting comments etc. That is very discouraging, since the only way to get advertisers to sponsor the blog is that they can see how many people are looking in everyday. Some people can't get their picture into the spot either. Why do they make these things so difficult? If anyone has the answer on the how to for this blog, maybe you could post it on Facebook or leave a comment for others. I get e-mails from those that know me, but it would be great to hear what others have to say. Anyway, Jennifer, one of the faithful, asked yesterday for a recipe for BEEF (BIF) STROGANOV. That was gratifying to see, and it just happens to be one of my favorites. When I was just 19, I made one of the most expensive purchases of my life. I bought a 2 book set of GOURMET cookbooks. They are each over 700 pages long leather bound and imprinted in gold. I thought I had died and gone to heaven when I got them. Everyone thought I was crazy to spend that kind of money on cookbooks. But the recipes are amazing. I still treasure those books to this day. And make a lot of the recipes. So for Jennifer and all of you that love good food, here is the recipe.
BIF STROGANOV
2 1/2 to 3 pounds of top sirloin of beef or filet mignon (must be a good cut of meat)
2 tsp salt
2 tsp pepper
6 tablespoons butter
2 tablespoon flour
2 cups beef bouillon
2 tsp hot mustard (Grey Poupon)
3 or 4 small onions sliced as thinly as possible
6 tablespoons Knudsen sour cream, at room temp
1 lb of Barilla Fettuccine
Remove all fat and gristle from meat. Cut into narrow strips 2" long 1/2" thick. Sprinkle meat strips with the salt and pepper. Melt 3 tablespoons of the butter. Blend in flour. Stir in bouillon and bring to boil. Stir in mustard. Cook, stirring constantly, until thick and smooth. Heat remaining butter in a Wok or a large fry pan. The butter must be very hot. Brown the meat and onions quickly on all sides. Add sour cream to mustard sauce. Add the sauce to the meat and onions. Cover pan and keep hot for 20 minutes, on the very lowest setting, or on a hot plate set over lowest possible heat. The mixture must be kept hot, but must not simmer. Before serving, heat through over high heat for about three minutes. Serve over buttered Fettuccine. (Cook the pasta while keeping the meat warm)
(If you put the meat into the freezer for 15 minutes it will be easier to slice)
The flavor of this dish is so incredible. When my 3 children lived at home, I made this often. It is really a simple yet elegant dish. Let me know how you like it Jennifer. I hope more of you will try this and leave your comments.
Thanks for stopping by.
Ciao for now.
Grayce
BIF STROGANOV
2 1/2 to 3 pounds of top sirloin of beef or filet mignon (must be a good cut of meat)
2 tsp salt
2 tsp pepper
6 tablespoons butter
2 tablespoon flour
2 cups beef bouillon
2 tsp hot mustard (Grey Poupon)
3 or 4 small onions sliced as thinly as possible
6 tablespoons Knudsen sour cream, at room temp
1 lb of Barilla Fettuccine
Remove all fat and gristle from meat. Cut into narrow strips 2" long 1/2" thick. Sprinkle meat strips with the salt and pepper. Melt 3 tablespoons of the butter. Blend in flour. Stir in bouillon and bring to boil. Stir in mustard. Cook, stirring constantly, until thick and smooth. Heat remaining butter in a Wok or a large fry pan. The butter must be very hot. Brown the meat and onions quickly on all sides. Add sour cream to mustard sauce. Add the sauce to the meat and onions. Cover pan and keep hot for 20 minutes, on the very lowest setting, or on a hot plate set over lowest possible heat. The mixture must be kept hot, but must not simmer. Before serving, heat through over high heat for about three minutes. Serve over buttered Fettuccine. (Cook the pasta while keeping the meat warm)
(If you put the meat into the freezer for 15 minutes it will be easier to slice)
The flavor of this dish is so incredible. When my 3 children lived at home, I made this often. It is really a simple yet elegant dish. Let me know how you like it Jennifer. I hope more of you will try this and leave your comments.
Thanks for stopping by.
Ciao for now.
Grayce
Wednesday, October 7, 2009
ITALIAN STYLE MEATLOAF
Good morning. Here it is the middle of the week again. Time flies. Some one said to me yesterday, "it's almost Thanksgiving." Then I wrote that recipe yesterday. Now that is getting scary. Once Thanksgiving is here the rest becomes one big blur. I am just getting used to summer being over. Let's not rush things. There are many recipes for meatloaf. I have two. My standard recipe and my Italian style recipe. So just for a little variation I thought that today I would give you the Italian style. Meatloaf with potatoes and carrots happens to be one of those comfort foods. And there is nothing better than a meatloaf sandwich the next day.
ITALIAN MEAT LOAF
1 1/2 lbs ground beef
1/2 lb italian sausage
about 1/4 cup tomato sauce
3/4 cup seasoned bread crumbs (Progresso or Contadina)
2 eggs
1 onion
1 green pepper
salt and pepper
2 large Russet potatoes, or Yukon Gold (3)
2 or 3 carrots
Put the beef, sausage, eggs and bread crumbs into a bowl, finely chop the pepper and onion and add to that. Then add the bread crumbs and tomato sauce, salt and pepper. Mix all together until everything is well incorporated. Shape into a round and put into a chicken fryer or a dutch oven. Cut the carrots and potatoes into pieces and put all around the meatloaf. Drizzle a little olive oil over the potatoes and carrots and add some salt and pepper. Bake, covered at 350 degrees for approximately 2 hours or until the meat is cooked and the veggies are tender. Remove the cover and stir the veggies and bake uncovered for about 15 minutes till nicely browned.
I think you will enjoy the different flavor of the sausage in this version. Try it soon.
Thanks for stopping by.
Ciao for now
Grayce
ITALIAN MEAT LOAF
1 1/2 lbs ground beef
1/2 lb italian sausage
about 1/4 cup tomato sauce
3/4 cup seasoned bread crumbs (Progresso or Contadina)
2 eggs
1 onion
1 green pepper
salt and pepper
2 large Russet potatoes, or Yukon Gold (3)
2 or 3 carrots
Put the beef, sausage, eggs and bread crumbs into a bowl, finely chop the pepper and onion and add to that. Then add the bread crumbs and tomato sauce, salt and pepper. Mix all together until everything is well incorporated. Shape into a round and put into a chicken fryer or a dutch oven. Cut the carrots and potatoes into pieces and put all around the meatloaf. Drizzle a little olive oil over the potatoes and carrots and add some salt and pepper. Bake, covered at 350 degrees for approximately 2 hours or until the meat is cooked and the veggies are tender. Remove the cover and stir the veggies and bake uncovered for about 15 minutes till nicely browned.
I think you will enjoy the different flavor of the sausage in this version. Try it soon.
Thanks for stopping by.
Ciao for now
Grayce
Tuesday, October 6, 2009
CORN CASSEROLE
Good morning everyone. Thanks for stopping by today. This weather has my mind whirling with recipes for cool weather. I always call Fall and Winter dishes comfort food. It just seems that things that come out of the oven or a couple of hours on the stovetop make you feel, well, comforted. The wonderful aromas permeate the house for hours and you just don't get that with outdoor grilling. Don't get me wrong, I love summer and all the wonderful foods that go with it, but now, it's time for those comfort foods. Today I have a recipe that some of you probably have already made. I had never made it until a couple of years ago when my friend Marti told me she was making it for Thanksgiving. I made it as a side dish for our Thanksgiving dinner and let me tell you it was amazing. The only problem with this dish is that you want it all to yourself. It is one of those things that you just can't stop eating. I made a double batch and it was GONE! Not only is it mouth watering, it also is one of the most simple things I have ever made.
So here is the recipe for CORN CASSEROLE
1 can Niblets corn
1 can Niblets creamed corn
1 stick of butter (melted)
1 cup Knudsen sour cream
1 package Jiffy Corn Muffin mix
Mix all ingredients together and pour into a buttered casserole. Bake at 350 degrees for about 1 hour.
That's it! I guarantee that once you make this, you will make it often. Serve it as a side dish with Pork Chops, or Chicken, and a vegetable and a salad. If you have children they will love it. I hope you will try it soon. It is just plain Yummy!
Thanks for stopping by.
Ciao for now
Grayce
So here is the recipe for CORN CASSEROLE
1 can Niblets corn
1 can Niblets creamed corn
1 stick of butter (melted)
1 cup Knudsen sour cream
1 package Jiffy Corn Muffin mix
Mix all ingredients together and pour into a buttered casserole. Bake at 350 degrees for about 1 hour.
That's it! I guarantee that once you make this, you will make it often. Serve it as a side dish with Pork Chops, or Chicken, and a vegetable and a salad. If you have children they will love it. I hope you will try it soon. It is just plain Yummy!
Thanks for stopping by.
Ciao for now
Grayce
Monday, October 5, 2009
GRAYCE'S BEEF STEW
Brrrrr. Fall has hit California. Yesterday was 68. Perfect Football weather. But that was a 25 degree drop from Friday. We will get more warmer weather again and then Fall will settle in for good. But it was enough of a shock to the system to have me making BEEF STEW for dinner yesterday. There is nothing that warms the heart on a cool day better than a hearty Beef Stew with a salad, some warm crusty bread and a glass of wine. And of course, a good Football game. This is a family recipe that my Mother made ever since I was a child. It is full of wonderful vegetables and amazing flavor. I hope you will make this soon for your family. The following is enough for 4 four people and for more than four all you do is increase all the ingredients accordingly.
BEEF STEW
1 1/2 to 2 pounds of stew meat
2 carrots
2 parsnips
2 large Russet potatoes
1 1/2 cups of cut up acorn squash
1 1/2 cups of chipolini onions or pearl onions
1 small bag of frozen peas
1 small onion and 2 cloves of garlic
1 bay leaf
3/4 stick of butter and 1/2 cup of olive oil
flour
Put the flour in a plastic bag, add salt and pepper, add the stew meat, close the bag and shake until all the meat is well coated. In the meantime, melt the butter with the olive oil. Add one chopped onion and saute till it starts to brown. Add the meat and brown all sides. When meat is browned on all sides add 1 cup red wine and enough water to cover the meat. Stir, getting all the drippings and browned flour up from the bottom of the pan (that is all the flavor). Add the garlic and the bay leaf. Cover and cook on low heat for 1 1/2 hours or until the meat is really tender. When the meat is almost tender (it will shrink in size), chop all the vegetable in pieces the size of the cooked meat, and add to the stew. Add salt and pepper to taste. Cover and simmer until the veggies are cooked. Stir often. Add the peas and cook for a few minutes until they are warmed through. Remove the bay leaf before serving. If the Stew becomes too thick, just add a little water and wine. You want the stew to be somewhat thick not runny.
Serve with a salad and some hot, crusty bread and of course a glass of Red Wine. Delicious! It just makes you feel happy all over.
Thanks for stopping by.
Ciao for now
Grayce
BEEF STEW
1 1/2 to 2 pounds of stew meat
2 carrots
2 parsnips
2 large Russet potatoes
1 1/2 cups of cut up acorn squash
1 1/2 cups of chipolini onions or pearl onions
1 small bag of frozen peas
1 small onion and 2 cloves of garlic
1 bay leaf
3/4 stick of butter and 1/2 cup of olive oil
flour
Put the flour in a plastic bag, add salt and pepper, add the stew meat, close the bag and shake until all the meat is well coated. In the meantime, melt the butter with the olive oil. Add one chopped onion and saute till it starts to brown. Add the meat and brown all sides. When meat is browned on all sides add 1 cup red wine and enough water to cover the meat. Stir, getting all the drippings and browned flour up from the bottom of the pan (that is all the flavor). Add the garlic and the bay leaf. Cover and cook on low heat for 1 1/2 hours or until the meat is really tender. When the meat is almost tender (it will shrink in size), chop all the vegetable in pieces the size of the cooked meat, and add to the stew. Add salt and pepper to taste. Cover and simmer until the veggies are cooked. Stir often. Add the peas and cook for a few minutes until they are warmed through. Remove the bay leaf before serving. If the Stew becomes too thick, just add a little water and wine. You want the stew to be somewhat thick not runny.
Serve with a salad and some hot, crusty bread and of course a glass of Red Wine. Delicious! It just makes you feel happy all over.
Thanks for stopping by.
Ciao for now
Grayce
Thursday, October 1, 2009
CHICKEN DIVAN
I am writing tonight because I have to leave early in the morning. It looks like we may get some rain on Sunday. A good day for this dish. It was 90 degrees today and by Sunday it says around 74. This is an old Knudsen recipe that I have had for many years, and it is as good today as it was way back when. I think you will enjoy it, as will all of your family. It is quick and easy and really delicious. So here it is, I know you will like it.
CHICKEN DIVAN
One 13x9x2 baking dish
4 frying chicken breasts halved
2 (10 0z) packages frozen broccoli spears or 2 to 3 pounds of broccoli
2 tbls Knudsen butter (unsalted)
2 tbls flour
1 cup chicken broth
1 tsp Worcestershire sauce
1 1/4 cups grated mild cheddar cheese
1 cup Knudsen sour cream
1/2 cup Parmesan
Paprika( just a little sprinkle)
Simmer chicken for 25 minutes. Skin and bone the chicken
Cook broccoli just till crisp and drain
Melt butter in sauce pan. Stir in flour and cook until bubbly. Add broth and Worcestershire sauce, cook, stirring, until thickened
Reduce heat and stir in one cup of the cheese, heating gently until melted
Empty sour cream into med bowl. Gradually add cheese sauce stirring constantly. Salt to taste.
Arrange broccoli in bottom of baking dish to cover bottom. Top with chicken breasts that have been sliced on a diagonal into 1/2 " slices. Pour sauce over all. Sprinkle with remaining cheese and paprika and 1/2 cup of Parmesan.
Bake at 325 degrees for 25 minutes.
Makes six servings
Your whole family will love this dish. Serve with rice and a salad.
Thanks for stopping in, have a great weekend.
Ciao for now
Grayce
CHICKEN DIVAN
One 13x9x2 baking dish
4 frying chicken breasts halved
2 (10 0z) packages frozen broccoli spears or 2 to 3 pounds of broccoli
2 tbls Knudsen butter (unsalted)
2 tbls flour
1 cup chicken broth
1 tsp Worcestershire sauce
1 1/4 cups grated mild cheddar cheese
1 cup Knudsen sour cream
1/2 cup Parmesan
Paprika( just a little sprinkle)
Simmer chicken for 25 minutes. Skin and bone the chicken
Cook broccoli just till crisp and drain
Melt butter in sauce pan. Stir in flour and cook until bubbly. Add broth and Worcestershire sauce, cook, stirring, until thickened
Reduce heat and stir in one cup of the cheese, heating gently until melted
Empty sour cream into med bowl. Gradually add cheese sauce stirring constantly. Salt to taste.
Arrange broccoli in bottom of baking dish to cover bottom. Top with chicken breasts that have been sliced on a diagonal into 1/2 " slices. Pour sauce over all. Sprinkle with remaining cheese and paprika and 1/2 cup of Parmesan.
Bake at 325 degrees for 25 minutes.
Makes six servings
Your whole family will love this dish. Serve with rice and a salad.
Thanks for stopping in, have a great weekend.
Ciao for now
Grayce
TORTILLA SOUP QUICK AND EASY
Good morning. Ah the cool air this morning coming in through the open bedroom door. You can just smell and feel Fall in the air. Even though it will be 85 degrees today. The change is here, and I am thinking soup. I love just about any kind of soup, and I make it often. Just not when it's too hot. Today may just be the perfect day for some Tortilla Soup. I have a busy day ahead and when I get home, it will have cooled off and I know that a bowl of soup and some hot Cornbread will be just the ticket. Most of the soups I make are made from scratch. Cooking the chicken to make stock, or the beef for a vegetable soup and so on it goes. But this soup is quick and can be done in less than an hour. And it is hearty and satisfying. So do try it soon.
TORTILLA SOUP
1 cup chopped onion
4 cloves of garlic, minced
1/2 of an Anaheim or Poblano chili pepper seeded and chopped
1 tbsp cumin seed
2 tbsp olive oil
1 1/2 cups of cut corn kernels (fresh or frozen)
3 medium tomatoes
28 oz container of chicken broth
2 cups coarsely shredded cooked chicken (grab a cooked chicken at the market, it's the easiest and has a lot of flavor) or cook your own.
1/2 cup snipped fresh cilantro
2 cups coarsely crushed tortilla chips
Lime
Shredded Cheddar Cheese
Cornbread (make your own or get a quick box one and bake while soup cooks)
In a large pot cook chopped onions, garlic, peppers and cumin seed in the hot oil about 5 minutes. Stir continuously. Add corn, tomatoes, chicken broth, shredded cooked chicken and the cilantro. Bring all to boiling and immediately reduce heat and simmer for 10 to 15 minutes.
To serve, ladle soup on top of the chips and garnish each with shredded cheese, extra tortilla chips, lime wedge and fresh cilantro.
A bowl of this soup, a big chunk of hot cornbread slathered with butter, yum, it does not get any better than that. Make it soon. So easy, So good. Also good to serve for a football party. Make in a crock pot and let guests serve themselves. Have chips, cheese and lime in bowls buffet style. It will be a hit. (Of course you can double the recipe)
See you tomorrow.
Ciao for now.
Grayce
TORTILLA SOUP
1 cup chopped onion
4 cloves of garlic, minced
1/2 of an Anaheim or Poblano chili pepper seeded and chopped
1 tbsp cumin seed
2 tbsp olive oil
1 1/2 cups of cut corn kernels (fresh or frozen)
3 medium tomatoes
28 oz container of chicken broth
2 cups coarsely shredded cooked chicken (grab a cooked chicken at the market, it's the easiest and has a lot of flavor) or cook your own.
1/2 cup snipped fresh cilantro
2 cups coarsely crushed tortilla chips
Lime
Shredded Cheddar Cheese
Cornbread (make your own or get a quick box one and bake while soup cooks)
In a large pot cook chopped onions, garlic, peppers and cumin seed in the hot oil about 5 minutes. Stir continuously. Add corn, tomatoes, chicken broth, shredded cooked chicken and the cilantro. Bring all to boiling and immediately reduce heat and simmer for 10 to 15 minutes.
To serve, ladle soup on top of the chips and garnish each with shredded cheese, extra tortilla chips, lime wedge and fresh cilantro.
A bowl of this soup, a big chunk of hot cornbread slathered with butter, yum, it does not get any better than that. Make it soon. So easy, So good. Also good to serve for a football party. Make in a crock pot and let guests serve themselves. Have chips, cheese and lime in bowls buffet style. It will be a hit. (Of course you can double the recipe)
See you tomorrow.
Ciao for now.
Grayce
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