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Monday, August 7, 2017

Oven Roasted Brussel Sprouts.



Final product, cozied up with a pan seared N.Y. Strip and garlic mashed potatoes.
Okay, so I'm always looking for new ways (for me, at least) to do things with vegetables as sides. Recently I saw someone searing them in butter on TV and thought it was one nice approach... but... not everyone is as accommodating to butter as the chefs on TV or myself. So... I opted with olive oil. For extra flavor you can also add a melted 1/2 tsp. of garlic butter. The tarragon adds a nice sweetness to it, and the roasting removes the pungency you have with steamed sprouts.

2 lbs. brussel sprouts
2 tbsp. olive oil
1 tsp.  Kosher salt
1/2 tsp. fresh ground pepper, or to taste (it really does make a difference)
1 1/2 tsp fresh tarragon, finely chopped

Preheat oven to 325°F.
Trim off the bottoms of the sprouts and cut them in half lengthwise, except for the small ones.
Place them in an oven proof container, then add the rest of the ingredients and mix thoroughly.

Mixed and ready to go. Corningware is excellent for one stop mixing and cooking.

 Put sprouts in the oven  and bake for 30 - 40 minutes. Serve with your favorite meats, fish, or vegetarian entrĂ©e. 

Enjoy!
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Saturday, July 22, 2017

Home Made Ketchup Made Easy.

Fresh out of the pot and delicious.
Hey, it's summer right now, and it's time to grill and barbecue (yes, there is a difference) all over. Ketchup is one of the main condiments of summer, whether on a burger or hot dog or in your secret home made BBQ sauce.

Thing is,  I'm not a big fan of using commercial ketchup in something I use on my BBQ.... so I came up with something that is easy, uses ingredients that are inexpensive and for the most part already in your home. It keeps well in the fridge and makes an even better base for any tomato based sauce you can dream up. Give it a go!

You'll need:
1 796ml (26oz) can crushed tomatoes
1/2 cup brown sugar
1/2 cup white sugar
1 tbsp Kosher salt (makes a difference, trust me)
1/2 cup white wine
1/4 cup apple cider vinegar
1/4 cup white vinegar
1 tbsp. onion powder
2 tsp. garlic powder
1 tsp. celery seed, crushed to powder in a mortar or celery salt
1 tsp. mustard powder
1 tsp. Worcestershire sauce
1/2 tsp. ground cloves

Keep on hand: 1 box (liter) vegetable stock

Heat a small pot at medium low. Add crushed tomatoes, wine, and vinegars. As they heat, add the remaining ingredients. Simmer until thickened, adjusting consistency with vegetable stock if needed.

Once desired consistency is achieved, take it off the heat and let it cool. Use right away or store in airtight container in fridge for up to two weeks. Can also be frozen (useful to have a vacuum sealer at this point.)