MOM’S CLASSIC POT ROAST by CHEF DAN
Serves 4-5
INGREDIENTS:
1 3-4 pound boneless chuck-eye roast or beef shoulder roast
1 tablespoon olive oil or grapeseed oil
1 teaspoon salt
1/2- teaspoon freshly ground black pepper
1 tablespoon Italian seasoning
2 onions coarsely chopped
1 cup red wine
4 thyme springs
5 garlic cloves, chopped
1 cup beef broth
1 tablespoon tomato paste
3 bay leaves
1 tablespoon balsamic vinegar
4 carrots, peeled and cut diagonally into 1-inch pieces
2 pounds Yukon potatoes, peeled and cut into 2-inch pieces
1 pound turnips, peeled and cut into 2-inch pieces
DIRECTIONS: PRE-HEAT OVEN TO 300 DEGREES
1. Heat oil in a Dutch oven over medium-high heat.
2. Sprinkle roast with salt and pepper and Italian seasoning.
3. Brown roast in pot, all over, several minutes on each side.
4. When roast is browned, lift up the meat and add garlic and chopped onion to the bottom of the pan.
5. Let the roast sit on top of the onions and garlic.
6. Add red wine, thyme springs, beef broth, tomato paste, bay leaf, and balsamic vinegar.
7. Cover, bring to a simmer and then put in oven.
8. Cook for about 3- hours in the pre-heated oven.
9. Then add carrots, potatoes, and turnips.
10. Cover and cook 1 hour or until vegetables are tender.
11. Remove thyme springs and bay leaves from pan.
12. Transfer roast to cutting board and tent loosely.
13. Strain liquid through mesh strainer into 4-cup liquid measuring cup.
14. Add a little beef broth and make gravy out of the liquid.
ENJOY DAN: hallelujah
Sunday, November 7, 2010
Saturday, November 6, 2010
WHO DOSESN'T LOVE MASHED POTATOES???? THE SECRET IS THE HEAT. KEEP THEM HOT. ENJOY DAN
MASHED POTATOES by CHEF DAN:
Serves6-8
INGREDIENTS:
2 pounds russets potatoes peeled and cut into large chunks.
1 rutabaga or celery root, peeled and cut into large chunks
1 cup 2% milk
2 tablespoons butter
1 teaspoon each salt and freshly ground black pepper
1 cup feta or goat cheese or parmesan cheese
DIRECTIONS:
1. In a large skillet, combine rutabagas, or celery root and salted water to cover.
2. Bring to a boil and cook 8-10 minutes.
3. Add large chunk of peeled potatoes in water until they are just soft, about 20 minutes.
4. Once they are cooked drain the immediately.
5. Put potatoes back in the skillet.
6. Mash the potatoes with a potato masher over low heat.
7. The potatoes must always be steaming hot.
8. In a sauce pan over medium-heat add milk, butter and salt & pepper.
9. Add heated milk to the potatoes and mash until smooth.
10. Add cheese to combine.
ENJOY DAN: hallelujah
Serves6-8
INGREDIENTS:
2 pounds russets potatoes peeled and cut into large chunks.
1 rutabaga or celery root, peeled and cut into large chunks
1 cup 2% milk
2 tablespoons butter
1 teaspoon each salt and freshly ground black pepper
1 cup feta or goat cheese or parmesan cheese
DIRECTIONS:
1. In a large skillet, combine rutabagas, or celery root and salted water to cover.
2. Bring to a boil and cook 8-10 minutes.
3. Add large chunk of peeled potatoes in water until they are just soft, about 20 minutes.
4. Once they are cooked drain the immediately.
5. Put potatoes back in the skillet.
6. Mash the potatoes with a potato masher over low heat.
7. The potatoes must always be steaming hot.
8. In a sauce pan over medium-heat add milk, butter and salt & pepper.
9. Add heated milk to the potatoes and mash until smooth.
10. Add cheese to combine.
ENJOY DAN: hallelujah
Thursday, November 4, 2010
LAMB WAS BROUGHT INTO THE SOUP KITCHEN SO I HAD TO MAKE A RECIPE. HOPE YOU LIKE IT ENJOY DAN
NORTH AFRICAN LAMB SOUP by CHEF DAN:
Serves 30
INGREDIENTS:
3-4 pounds lamb, cut into bite size pieces
3 tablespoons butter
6 onions, finely chopped
4 stakes of celery, finely chopped
1/4- cup dried parsley
1/4- cup dried cilantro
4 whole cinnamon sticks
10 saffron threads, crumbled
1 tablespoon ground ginger
33 cups beef broth
6 cups mixed dried beans, soaked overnight and drained
10 cups lentils
1 gallon dice tomatoes
2 cups rice
1/4- cup lime juice
1 tablespoon each of salt and pepper
DIRECTIONS:
1. Combine the lamb, butter, onion, celery, 1 tablespoon each of parsley and cilantro, cinnamon, saffron, and ginger in a soup pot.
2. Season with salt and pepper.
3. Stir over medium-heat until the butter has melted.
4. Pour in 5 cups of cold water.
5. Bring to a boil and simmer for 30 minutes, or until reduced by half.
6. Stir in the beans, rice and lentils and the remaining water.
7. Simmer over medium heat until the beans, rice and lentils are tender, about 2 hours.
8. Then stir in tomatoes and the remaining parsley cilantro and lime juice.
9. Bring to a boil, lower heat and simmer for 15-20 minutes.
ENJOY DAN: hallelujah
Serves 30
INGREDIENTS:
3-4 pounds lamb, cut into bite size pieces
3 tablespoons butter
6 onions, finely chopped
4 stakes of celery, finely chopped
1/4- cup dried parsley
1/4- cup dried cilantro
4 whole cinnamon sticks
10 saffron threads, crumbled
1 tablespoon ground ginger
33 cups beef broth
6 cups mixed dried beans, soaked overnight and drained
10 cups lentils
1 gallon dice tomatoes
2 cups rice
1/4- cup lime juice
1 tablespoon each of salt and pepper
DIRECTIONS:
1. Combine the lamb, butter, onion, celery, 1 tablespoon each of parsley and cilantro, cinnamon, saffron, and ginger in a soup pot.
2. Season with salt and pepper.
3. Stir over medium-heat until the butter has melted.
4. Pour in 5 cups of cold water.
5. Bring to a boil and simmer for 30 minutes, or until reduced by half.
6. Stir in the beans, rice and lentils and the remaining water.
7. Simmer over medium heat until the beans, rice and lentils are tender, about 2 hours.
8. Then stir in tomatoes and the remaining parsley cilantro and lime juice.
9. Bring to a boil, lower heat and simmer for 15-20 minutes.
ENJOY DAN: hallelujah
CARAMELIZING IS A DELICIOUS WAY TO MAKE BRUSSELS SPROUTS SPECIAL, ENJOY DAN:
CARAMELIZED BRUSSEL SPROUTS WITH PROSCIUTTO AND PISTACHIOS
Serves 8-10 by CHEF DAN:
INGREDIENTS:
4 pounds Brussels sprouts
1 tablespoon olive oil
3 tablespoons butter
1/2- cup thinly sliced shallots
1/4- cup balsamic vinegar
2 tablespoons brown sugar
6 ounces prosciutto ham, thinly sliced
1/2- cup coarsely chopped pistachios
1 teaspoon salt
DIRECTIONS:
1. Fill a stock pot half full of salted water and bring to a boil.
2. While water is heating, wash and trim Brussels sprouts stalks, remove bruised or tough outer leaves, and cut in half.
3. Place halved Brussels sprouts in salted boiling water.
4. Simmer sprouts until outer leaves are bright green and just barely crisp-tender. 8-10 minutes.
5. Drain and set aside.
6. When ready to serve, heat oil in a deep skillet over medium-high heat.
7. Add prosciutto to skillet, half at a time, and cook until crisp. Set aside.
8. Reduce heat to medium.
9. Add butter, shallots and 3 tablespoons vinegar to skillet, cook and stir about 2 minutes or until shallots begin to soften.
10. Add the Brussels sprouts, sugar, and remaining vinegar.
11. Sauté over medium-heat until Brussels sprouts are lightly caramelized.6-8 minutes.
12. Transfer Brussels sprouts to a serving bowl.
13. Season with salt and pepper to taste.
14. Top with crisp prosciutto and pistachios nuts.
ENJOY DAN: hallelujah
Serves 8-10 by CHEF DAN:
INGREDIENTS:
4 pounds Brussels sprouts
1 tablespoon olive oil
3 tablespoons butter
1/2- cup thinly sliced shallots
1/4- cup balsamic vinegar
2 tablespoons brown sugar
6 ounces prosciutto ham, thinly sliced
1/2- cup coarsely chopped pistachios
1 teaspoon salt
DIRECTIONS:
1. Fill a stock pot half full of salted water and bring to a boil.
2. While water is heating, wash and trim Brussels sprouts stalks, remove bruised or tough outer leaves, and cut in half.
3. Place halved Brussels sprouts in salted boiling water.
4. Simmer sprouts until outer leaves are bright green and just barely crisp-tender. 8-10 minutes.
5. Drain and set aside.
6. When ready to serve, heat oil in a deep skillet over medium-high heat.
7. Add prosciutto to skillet, half at a time, and cook until crisp. Set aside.
8. Reduce heat to medium.
9. Add butter, shallots and 3 tablespoons vinegar to skillet, cook and stir about 2 minutes or until shallots begin to soften.
10. Add the Brussels sprouts, sugar, and remaining vinegar.
11. Sauté over medium-heat until Brussels sprouts are lightly caramelized.6-8 minutes.
12. Transfer Brussels sprouts to a serving bowl.
13. Season with salt and pepper to taste.
14. Top with crisp prosciutto and pistachios nuts.
ENJOY DAN: hallelujah
Wednesday, November 3, 2010
CREAMY, SWEET AND SPICY ALL AT THE SAME TIME. ENJOY DAN:
CLASEN’S THANKSGIVING SWEET POTATO DISH by CHEF DAN:
Serves 6-8
Peel and slice 8 sweet potatoes.
In a blender, blend together 3 cups f.f. half and half and 1 tablespoon red curry paste.
In a greased baking dish (9x13) make a layer of sweet potatoes, sprinkled with S&P.
Then pour over some of the cream mix.
Repeat until you have done 4 layers of potatoes and used up all the cream.
Pre-heat oven to 350.
Cover with tin foil and bake 30 minutes.
Uncover and add 1 cup chopped pecans, and bake an additional 30 minutes.
As the cream bubbles up spread on top of the dish.
This is deadly---creamy sweet and spicy all at the same time.
ENJOY DAN: hallelujah
Serves 6-8
Peel and slice 8 sweet potatoes.
In a blender, blend together 3 cups f.f. half and half and 1 tablespoon red curry paste.
In a greased baking dish (9x13) make a layer of sweet potatoes, sprinkled with S&P.
Then pour over some of the cream mix.
Repeat until you have done 4 layers of potatoes and used up all the cream.
Pre-heat oven to 350.
Cover with tin foil and bake 30 minutes.
Uncover and add 1 cup chopped pecans, and bake an additional 30 minutes.
As the cream bubbles up spread on top of the dish.
This is deadly---creamy sweet and spicy all at the same time.
ENJOY DAN: hallelujah
Monday, November 1, 2010
ELK SEASON IS HERE AND WE ARE HAVING ELK SOUP ENJOY DAN:
HAMBURGER SOUP FOR A COLD DAY: by CHEF DAN:
Serves 30-40
INGREDIENTS:
10 pounds elk meat
4 onions, chopped
6 leeks thinly sliced. From the GIBERSON’S AND WADDINI
22 cups beef broth
1 (32oz) can stewed tomatoes
15 potatoes, peeled and cut into bit size pieces
8 cups elbow macaroni
8 cup uncooked rice
2 tablespoons red pepper flakes
3 tablespoons garlic powder
3 tablespoons cumin
3 tablespoons dried basil
3 tablespoons dried thyme
DIRECTIONS:
1. In a large stock pot on medium-high heat brown ground elk and chopped onion and leeks.
2. Reduce heat and let simmer for about 15 minutes.
3. Pour in beef stock and stewed tomatoes, and potatoes, and all spices.
4. Cover and simmer.
5. While the soup is simmering, bring some water to a boil in another pot.
6. Add rice and macaroni and cook until they are almost done, leaving them slightly firm.
7. Drain and add them to the soup.
8. Continue to simmer for about 30 minutes.
ENJOY DAN: hallelujah
Serves 30-40
INGREDIENTS:
10 pounds elk meat
4 onions, chopped
6 leeks thinly sliced. From the GIBERSON’S AND WADDINI
22 cups beef broth
1 (32oz) can stewed tomatoes
15 potatoes, peeled and cut into bit size pieces
8 cups elbow macaroni
8 cup uncooked rice
2 tablespoons red pepper flakes
3 tablespoons garlic powder
3 tablespoons cumin
3 tablespoons dried basil
3 tablespoons dried thyme
DIRECTIONS:
1. In a large stock pot on medium-high heat brown ground elk and chopped onion and leeks.
2. Reduce heat and let simmer for about 15 minutes.
3. Pour in beef stock and stewed tomatoes, and potatoes, and all spices.
4. Cover and simmer.
5. While the soup is simmering, bring some water to a boil in another pot.
6. Add rice and macaroni and cook until they are almost done, leaving them slightly firm.
7. Drain and add them to the soup.
8. Continue to simmer for about 30 minutes.
ENJOY DAN: hallelujah
BREAD THAT WHAT'S ON THE MENU AT THE SOUP KITCHEN ENJOY DAN:
RIBOLLITA (ITALIAN BREAD SOUP) by CHEF DAN:
Serves 30-40
INGREDIENTS:
4 loaves of crusty bread, chopped into 1-inch pieces
2 tablespoons olive oil
3 onions, chopped
6 leeks, thinly sliced, from the GIBERSON & WADDINI
6 stalks celery, chopped
6 garlic cloves, minced
3 big bunches of kale and Swiss chard, from the GIBERSON’S & WADDINI
2 heads of cabbage, sliced
12 potatoes, peeled and chopped
6 carrots, thinly sliced
1 (32 oz) can diced tomatoes
4 cups dried white bean, soaked overnight
1 tablespoon sea-salt
2 tablespoons Italian seasoning
2 tablespoons dried thyme
1 tablespoon dried red pepper flacks
22 cups water
DIRECTIONS:
1. Pre-heat the oven to 375 degrees.
2. Place bread on baking sheet, and lightly coated with coking spray.
3. Bake for 15 minutes.
4. Remove from oven and let cool.
5. In 2 gallons of water add white beans and bring water to a boil.
6. Simmer for about 2 hours.
7. Drain and reserve beans.
8. In a stock pot add olive oil and heat over medium-high heat.
9. Add onions, leeks, carrots, and celery, sauté about 5 minutes.
10. Add garlic and sauté about 1 minute.
11. Add water to stock pot along with beans, cabbage, potatoes, and tomatoes.
12. Cover and reduce heat and simmer for about 1 hour.
13. Stir in bread, kale, Swiss chard, salt, Italian seasoning, thyme and red pepper flakes.
14. Bring to a boil and reduce heat to simmer and cook for about 15 minutes.
ENJOY DAN: hallelujah
Serves 30-40
INGREDIENTS:
4 loaves of crusty bread, chopped into 1-inch pieces
2 tablespoons olive oil
3 onions, chopped
6 leeks, thinly sliced, from the GIBERSON & WADDINI
6 stalks celery, chopped
6 garlic cloves, minced
3 big bunches of kale and Swiss chard, from the GIBERSON’S & WADDINI
2 heads of cabbage, sliced
12 potatoes, peeled and chopped
6 carrots, thinly sliced
1 (32 oz) can diced tomatoes
4 cups dried white bean, soaked overnight
1 tablespoon sea-salt
2 tablespoons Italian seasoning
2 tablespoons dried thyme
1 tablespoon dried red pepper flacks
22 cups water
DIRECTIONS:
1. Pre-heat the oven to 375 degrees.
2. Place bread on baking sheet, and lightly coated with coking spray.
3. Bake for 15 minutes.
4. Remove from oven and let cool.
5. In 2 gallons of water add white beans and bring water to a boil.
6. Simmer for about 2 hours.
7. Drain and reserve beans.
8. In a stock pot add olive oil and heat over medium-high heat.
9. Add onions, leeks, carrots, and celery, sauté about 5 minutes.
10. Add garlic and sauté about 1 minute.
11. Add water to stock pot along with beans, cabbage, potatoes, and tomatoes.
12. Cover and reduce heat and simmer for about 1 hour.
13. Stir in bread, kale, Swiss chard, salt, Italian seasoning, thyme and red pepper flakes.
14. Bring to a boil and reduce heat to simmer and cook for about 15 minutes.
ENJOY DAN: hallelujah
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