Ready to chow down shaved brussels sprouts.
Fries!
Wednesday, March 30, 2011
Rib Prep
Anna giving the ribs a rub, then off to the crock pot. Cover ribs with a onion and 1/2 a coke. YUM!
Tuesday, March 22, 2011
Ribs, by Anna
Menu:
Smoky-Flavored Barbecued Ribs, (Betty Crocker's Slow Cooker Cookbook, Wiley Publishing, Inc., 1999)
Garlic Fries, (Cooking Light Magazine, April 2002)
Shaved brussels sprouts w/ pancetta, (The Sunset Cookbook, Oxmoor House, 2010)
Special tools:
Crock pot
Mandoline slicer
Recipes:
Smoky-Flavored Barbecued Ribs
3 1/2 lbs pork loin back ribs
1/4 cup packed brown sugar
1/2 teaspoon pepper
3 Tablespoons liquid smoke
2 cloves garlic, finely chopped
1 teaspoon salt
1 medium onion, sliced
1/2 cup cola
1 1/2 cups barbecue sauce
3 lbs baking potatoes, use mandoline slicer to cut into 1/4 ince strips
4 teaspoons vegetable oil
3/4 teaspoon salt
Cooking spray
2 Tablespoons butter
8 garlic cloves, minced
2 Tablespoons finely chopped fresh parsley
2 Tablespoons freshly grated Parmesan cheese
1. Preheat oven to 400 degrees
2. Combine first 3 ingredients in a large zip-top bag, tossing to coat.
3. Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake for 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes.
4. Place butter and garlic in a large nonstick skillet, cook over low heat 2 minutes, stirring contantly. Add potatoes, parsley, and cheese to pan, tossing to coat. Serve immediately.
Shaved Brussels Sprouts with Pancetta
1 Tablespoon vegetable oil
1/2 lb pancetta, cut crosswise into 1/4 ince wide strips
salt and freshly ground pepper
1. Trim brussels sprouts at base and remove any damaged outer leaves. Using a madoline (see quick tip below), thinly slice brussels sprouts crosswise. (The resulting sprout shavings should resemble confetti.)
2. Heat oil in a large pot or wok over high heat until hot but not smoking; add pancetta and cook, stirring constantly, until slightly crisp, about 5 minutes. Reduce heat to medium-high; add brussels sprouts and cook, stirring often, until sprouts are bright green and tender 3 to 5 minutes. Add salt and pepper to taste.
Quick tip: A mandoline works well for "shaving" the sprouts. Use a fork stuck in the core end of the sprout to keep your fingers away from the blade.2 lbs brussels sprouts
Smoky-Flavored Barbecued Ribs, (Betty Crocker's Slow Cooker Cookbook, Wiley Publishing, Inc., 1999)
Garlic Fries, (Cooking Light Magazine, April 2002)
Shaved brussels sprouts w/ pancetta, (The Sunset Cookbook, Oxmoor House, 2010)
Special tools:
Crock pot
Mandoline slicer
Recipes:
Smoky-Flavored Barbecued Ribs
3 1/2 lbs pork loin back ribs
1/4 cup packed brown sugar
1/2 teaspoon pepper
3 Tablespoons liquid smoke
2 cloves garlic, finely chopped
1 teaspoon salt
1 medium onion, sliced
1/2 cup cola
1 1/2 cups barbecue sauce
- Remove inner skin from ribs. Mix brown sugar, pepper, liquid smoke, garlic and salt; rub mixture into ribs. Cut ribs into about 4 inch pieces. Layer ribs and onion in slow cooker. Pour cola over ribs.
- Cover and cook on low heat setting 8 to 9 hours or until ribs are tender. Remove ribs from cooker. Drain liquid from cooker and discard.
- Pour barbecue sauce into shallow bowl. Dip ribs into sauce. Place ribs in cooker. Pour any remaining sauce over ribs. Cover and cook on low heat setting 1 hour.
3 lbs baking potatoes, use mandoline slicer to cut into 1/4 ince strips
4 teaspoons vegetable oil
3/4 teaspoon salt
Cooking spray
2 Tablespoons butter
8 garlic cloves, minced
2 Tablespoons finely chopped fresh parsley
2 Tablespoons freshly grated Parmesan cheese
1. Preheat oven to 400 degrees
2. Combine first 3 ingredients in a large zip-top bag, tossing to coat.
3. Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake for 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes.
4. Place butter and garlic in a large nonstick skillet, cook over low heat 2 minutes, stirring contantly. Add potatoes, parsley, and cheese to pan, tossing to coat. Serve immediately.
Shaved Brussels Sprouts with Pancetta
1 Tablespoon vegetable oil
1/2 lb pancetta, cut crosswise into 1/4 ince wide strips
salt and freshly ground pepper
1. Trim brussels sprouts at base and remove any damaged outer leaves. Using a madoline (see quick tip below), thinly slice brussels sprouts crosswise. (The resulting sprout shavings should resemble confetti.)
2. Heat oil in a large pot or wok over high heat until hot but not smoking; add pancetta and cook, stirring constantly, until slightly crisp, about 5 minutes. Reduce heat to medium-high; add brussels sprouts and cook, stirring often, until sprouts are bright green and tender 3 to 5 minutes. Add salt and pepper to taste.
Quick tip: A mandoline works well for "shaving" the sprouts. Use a fork stuck in the core end of the sprout to keep your fingers away from the blade.2 lbs brussels sprouts
Monday, March 21, 2011
It started with Korean egg rolls
Our group began as a typical playgroup with our (now) kindergartners. We progressed to crafting, where we rotated homes, with the host providing a kiddie craft each week. One day, we were all complaining about having to go home to make dinner. We joked that we should cook rather than craft together. Jeanne had already planned on making egg rolls, but was missing her mother and long evenings spent rolling huge batches of egg rolls. She asked Anna and me if we wanted to learn how to make them. Anna and I were all up on that! The following week, for what was to be the first of our cooking playdates, Anna and I filled in for Jeanne's mother. Jeanne provided the ingredients and taught the skills, and we got to take home some of the most delicious egg rolls I've ever had.
After the egg rolls, we never looked back. The gals wanted to learn some Indian dishes, so we made chicken tikka masala and spinach paneer (palak paneer) at my house the following week. Anna's first meal was a delicious turkey burger that has become a summer staple at my house. A year and dozens of dinners later, we are now four, sharing our various backgrounds in cooking and experimenting with new dishes all the time:
Jeanne (Korean) and Anna (gourmet American)
and Noel (our Southern belle).
We love cooking together and expanding our repertoires with the dishes from each other's backgrounds. We've learned so much and have had so much fun doing it, we wonder why others don't cook this way.
We'd love to start a revolution in cooking, a wave of cooking clubs across the country. Moms shouldn't be isolated in kitchens, slaving over the same meals over and over again. They should get together to chop, chat, and chew!
After the egg rolls, we never looked back. The gals wanted to learn some Indian dishes, so we made chicken tikka masala and spinach paneer (palak paneer) at my house the following week. Anna's first meal was a delicious turkey burger that has become a summer staple at my house. A year and dozens of dinners later, we are now four, sharing our various backgrounds in cooking and experimenting with new dishes all the time:
Jeanne (Korean) and Anna (gourmet American)
Me, Nanda (East/West Indian)
and Noel (our Southern belle).
We love cooking together and expanding our repertoires with the dishes from each other's backgrounds. We've learned so much and have had so much fun doing it, we wonder why others don't cook this way.
We'd love to start a revolution in cooking, a wave of cooking clubs across the country. Moms shouldn't be isolated in kitchens, slaving over the same meals over and over again. They should get together to chop, chat, and chew!
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