crumb top apple pie

dessert

trying different camera cannon powershot A80

Tomato Beef with Red Peppers and Brocolli

One of my favorite recipes modified from “Tomato Beef and Green Peppers” from Chinese Cookery by Rose Chen and Michele Morris

6 week raisin bran muffin mix

mix this recipe up and have a six week supply of raisin bran muffin mix to bake muffins as needed.

This is lighter than a full bran muffin mix

ovencam: muffins baking

coolin' off

mugged

comp-u-mug coffe mug, status: retired, cracked handle

I think that the line from the decision block “is boss looking” ,no, should go to the block “take coffee break”.

computer laws mug, status: retired, handle broke off

doctorate mug, status:everyday use, one of the few mugs with printing on the inside

bahrain mug, Status: collectable

garden, eggplant

with the cool weather we had several weeks ago and now that it’s warmer, the eggplant seedlings that were in the garden started to come alive. Hopefully the pleasant weather will continue long enough to harvest the eggplant. The tomatoes have about finished and I have cut them back, the tomato harvest was not as good as previous years as there was tomato blight going around. Also I should start the seedings sooner and I have to make a warmer green house style enclosure indoors this winter.

food shopping, august-september

Pizza

Chicken,garlic,olives,parm regg, cherry tomatoes, olive oil

served in a glass over ice

a light finish

Beef Wrapped in Dough

Beef Wrapped in Dough

Beef Wrapped in Dough

If you make bread often and want a new way to cook a piece of beef, try wrapping it in a piece of dough.

I didn’t take any pictures as I made this dish but here is the basic instructions:

Beef

Mushrooms, and or onions

bread/breadcrumbs
salt
pepper
dough

Make sure the beef is up to room temperature.
Saute some onions and or mushrooms in oil, butter etc.
Add some diced bread or bread crumbs, and mix to a stuffing consistency, season to taste.
Roll out enough dough large enough to wrap the beef.
Place the beef and stuffing mixture in the center of the dough.
Wrap the dough to cover and seal the beef.
Place on a baking sheet and in a 400 degree oven.
Cooking times depend on the size of the beef, usually these are made in a single serving size each.
Of course there are many variations of this recipe, beef en croute, beef wellington etc.
The basic idea is to seal the meat or filling in dough so it retains the moisture.
Try it with chicken, sausage, or vegetables.

Side order spinach: after cooking the stuffing mixture reserve a small amount in pan.
Add spinach, heat to wilt, season to taste, serve.

Tomatoe Update 8/29/09

tomatoes

Tomatoes from this week that were picked. Slightly smaller than I expected. Most are cherry tomatoe size and naturally sweet.

About 2 weeks ago watered them with a Miracle Grow solution. More are ripening.  Should have started them earlier in the season.

PAN SEARED NEW YORK STRIP STYLE MOOSE STEAKS

PAN SEARED NEW YORK STRIP STYLE MOOSE STEAKS WITH BLACK GRAPE REDUCTION

SERVED WITH BAKED POTATO AND BLANCHED BROCCOLI FLORETS WITH PARMESAN CHEESE

• Moose Steaks
• Black Grapes
• Onion
• Garlic
• Broccoli Florets
• Parmesan Cheese
• Salt (fresh ground sea salt if available)
• Pepper (fresh ground if possible)
• Olive Oil
• Balsamic Vinegar
• Vermouth, or Wine
• Butter, non salted

Select the moose steaks

Crust with Sea Salt and Pepper

Prepare Ingredients

Microwave a good size potato for about 10 minutes then wrap in foil

,
boil water and blanch the broccoli for about 3-5 minutes

Over high heat with olive oil sear the moose steaks with weight,

only a couple of minutes per side for medium rare

Remove seared moose steaks to a platter

To the pan, de glaze with vermouth, add olives, onion and garlic
season lightly add olive oil and a splash of Balsamic Vinegar, sauté slightly

Add the grapes and crush

cook to a boil then simmer , add more liquids to taste, simmer, reduce, adjust seasonings to taste

strain the broccoli

plate it up !
Butter the potato, grate cheese for broccoli Garnish the steaks with the reduction sauce and top with the chopped onions, olives, garlic and grapes

thanks to Chuck Vasi for the moose meat, I can brag I have it flown in, (my mother just happened to be on the same flight) for this meal.

I plan on posting the pictures of the actual moose hunt in a later posting.
The final result

serve with a frosted mug of beer