Tasty Beef Stew
November 7, 2007, 10:40 pm
Filed under: Uncategorized

Cuz it’s cold, and I didn’t have any taters.

1-1/2 lb lean stew meat (y’know, I buy roast on sale and cut my own stew meat, it’s way cheaper that way)
1 2inch cube of salt cured side meat or bacon if that’s what you have
2 medium onions, chopped
4 cloves garlic, minced
4 ccarrots, cut up
4 celery stalks, sliced
2 cartons (6 cans) of good quality beef broth
2 pkg of brown gravy mix
alot of thyme
alot of black pepper

Brown the stew meat in a big pot, then put it and it’s juices in a bowl and set aside. Wipe out the pot.
Fry the side meat in the pot, and remove the meat when it’s crispy. Put the meat in the bowl with the beef.
In the side meat drippings, gently brown the onions and garlic.
Sir together about 2 cups of the beef broth with the brown gravy mix, and set aside.
Put the rest of the broth in with the onions and garlic, add the meats and accumulated juices.
Add the thyme and black pepper, and stir in the brown gravy mix.
Put a lid on it, turn it down low, and let cook for a good long time. Hours, even.

Before you serve it make:
3 cups biscuit mix
1/4 cup chopped fresh oregano
2 tsp freshly ground black pepper
anough milk to make a slightly sticky dough

Drop the dough by generous spoonfuls onto the bubbling stew. Put the lid on and let them cook a bit. They’re done when light and fluffy anf dry inside.
enough milk


Black Pepper-Parmesan Biscotti
November 6, 2007, 12:48 am
Filed under: Uncategorized

I made these today and…Yum, y’all! With a glass of white wine and some jazz on the ipod, a great way to relax for an evening.
Rather than grinding the pepper in a coffee mill, I just set the pepper mill on coarse. Duh, right? Also, Parmegiano-Reggiano is not to be found in the humble burg of Statesbuurrr, so I just used the stuff in the plastic container that’s already grated up. Maybe if someone leaves me title to their oil well and I have an income, I’ll buy the Good Stuff, but for now, my tastebuds don’t know the difference. The wine came from the grocery store, too.
They are extremely tasty, I highly recommend. Oh, I had a couple with a bowl of tomato soup for lunch. The soup didn’t know how to act, but it all tasted good together.


Black Pepper Parmesan Biscotti
1 1/2 tablespoons whole black peppercorns
4 cups all-purpose flour plus additional for dusting
2 teaspoons baking powder
2 teaspoons salt
4 1/2 oz Parmigiano-Reggiano, finely grated (2 1/4 cups)
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch cubes
4 large eggs
1 cup whole milk

Special equipment: an electric coffee/spice grinder
Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.

Pulse peppercorns in grinder until coarsely ground.

Whisk together flour, baking powder, salt, 2 cups cheese, and 1 tablespoon ground black pepper in a large bowl. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Whisk 3 eggs with milk and add to flour mixture, stirring with a fork until a soft dough forms.

Turn dough out onto a lightly floured surface and quarter dough. Using well-floured hands, form each piece into a slightly flattened 12-inch-long log (about 2 inches wide and 3/4 inch high). Transfer logs to 2 ungreased large baking sheets, arranging logs about 3 inches apart.

Whisk remaining egg and brush some over logs, then sprinkle tops of logs evenly with remaining 1/4 cup cheese and 1/2 tablespoon ground pepper. Bake, rotating sheets 180 degrees and switching position of sheets halfway through baking, until logs are pale golden and firm, about 30 minutes total. Cool logs to warm on sheets on a rack, about 10 minutes.

Reduce oven temperature to 300°F.

Carefully transfer 1 warm log to a cutting board and cut diagonally into 1/2-inch-thick slices with a serrated knife. Arrange slices, cut sides down, in 1 layer on a baking sheet. Repeat with remaining logs, transferring slices to sheets. Bake, turning over once, until golden and crisp, 35 to 45 minutes total. Cool biscotti on baking sheets on racks, about 15 minutes.

Cooks’ note: Biscotti keep in an airtight container at room temperature 2 weeks.

Banana Bread Biscotti
November 4, 2007, 7:30 pm
Filed under: Uncategorized

I tried this recipe out today, and it’s like crunchy banana bread. It didn’t call for nuts, so I think next batch I’m going to add a cup or so of walnuts, to make it more like banana-nut bread.


I didn’t have any Banana Nut Crunch cereal, so I used Honey Bunches of Oats, and crunched up about 1/2 cup of dried banana chips. I’m thinking any sort of flakes n clusters cereal would work. Walmart’s Great Value Nature’s Grains cereal is kind of cinnamon-y, It would be good here, maybe even better than the one I used. The banana bits need to be pretty small, I just kind of broke them up, and they made it a little difficult to slice the loaf.
I used real butter instead of margarine, because I’m funny that way. I don’t think it affected the recipe adversely. I think it calls for margarine because Kraft Foods makes margarine.

I found the dough to be a bit on the sticky side, so I added about 1/2 cup of flour in addition to what it called for, and that made it easier to work.
with. It’s a pretty sticky dough even with that, so use a generous amount of flour on your hands and the countertop when you shape the loaf.

For the second baking, I lowered the oven temp to 250 degrees and baked them for an hour. I like my biscotti to be very dry and crisp.

I recommend this recipe, it’s easy, and tasty. I’m making some for Christmas!

Banana Biscotti from Kraft Food and Family magazine
2 cups flour
1-1/2 tsp. CALUMET Baking Powder
1/4 tsp. salt
2/3 cup sugar
1/2 cup (1 stick) margarine, softened
2 eggs
1 ripe banana, mashed
1 tsp. vanilla
1-1/2 cups POST SELECTS BANANA NUT CRUNCH Cereal, crushed
1 square BAKER’S Semi-Sweet Baking Chocolate

PREHEAT oven to 325ºF. Mix flour, baking powder and salt until well blended; set aside. Beat sugar and margarine in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, bananas and vanilla; beat until well blended. Gradually add flour mixture, mixing until well blended after each addition. Stir in crushed cereal.
DIVIDE dough in half with floured hands; place on lightly floured surface. Roll each half into 14×2-inch log. Place, 2 inches apart, on nonstick baking sheet.
BAKE 25 to 30 min. or until lightly browned. Remove from baking sheet to wire rack; cool 5 min. Transfer to cutting board. Use serrated knife to diagonally cut each log into 12 slices. Place, cut-sides up and 1/2 inch apart, on same baking sheet. Bake an additional 12 to 15 min. or until slightly dry. Remove to wire racks; cool completely. Melt chocolate as directed on package; drizzle over biscotti. Let stand until chocolate is firm. Store in tightly covered container at room temperature.