It's strawberry season here in North Carolina and I bought my first strawberries this week and I can't wait to go pick some more this weekend. So I found this fantastic recipe courtesy of Emeril and The Food Network and had to share. He calls it a pie, but it's really a tart. Since he called it a pie I didn't bother to read the directions until I was well into it and saw that I needed a tart pan. Alas, I didn't have one so I used my spring form pan which worked fine. I also think just a pie pan would be fine as well.
I also don't have a food processor so I just made the crust with my Kitchenaide and had no problems.
Enjoy!
Ingredients
Pie Crust:
* 1 stick butter
* 3 ounces cream cheese
* 1 1/4 cups all-purpose flour
* Pinch salt
For the crumb topping:
* 1/3 cup sugar
* 1/2 cup all-purpose flour
* 3/4 cup oatmeal
* 4 tablespoons butter, melted and cooled slightly
For the filling:
* 6 cups (2 pounds) quartered strawberries
* 1/2 cup granulated sugar
* 2 teaspoons fresh lemon juice
* 2 1/2 tablespoons cornstarch
* 1/4 teaspoon grated orange zest
Directions
In the bowl of a food processor combine butter and cream cheese and process until smooth. Add flour and salt and process just until mixture comes together to form a ball. Remove dough from the processor and shape into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.
While the pie crust is chilling, prepare the crumb topping. Combine the 1/3 cup sugar, 1/2 cup flour, and the oatmeal in a small bowl and toss to combine. Add the melted butter and stir until thoroughly incorporated. Refrigerate until thoroughly chilled.
Preheat the oven to 350 degrees F.
Working on a lightly floured work surface, roll out dough out to a thickness of 1/8-inch and fit it into a 9 or 10-inch tart pan with a removable bottom. Return pie crust to the refrigerator for 20 minutes, then blind bake until lightly golden, about 18 minutes. Remove and transfer to a wire rack to cool while you assemble the strawberry filling. Increase the oven temperature to 375 degrees F.
In a mixing bowl combine the strawberries with the sugar, lemon juice, orange zest and cornstarch and toss to combine. Spoon the strawberry filling into the prepared piecrust and spread the crumb topping evenly over the top of the filling. Bake in the middle of the oven for 1 hour, or until filling is bubbly and crust and crumb topping are golden brown. Transfer to a rack to cool to room temperature before serving.
Showing posts with label Devry. Show all posts
Showing posts with label Devry. Show all posts
Sunday, April 25, 2010
Sunday, February 21, 2010
potato leek soup
Quinn and I are obsessed with this soup right now.
Potato Leek Soup
1 tablespoon extra-virgin olive oil
4 sliced of bacon--cut into pieces
1 diced onion
4 large leeks, cleaned and sliced (I have a hard time having the patience to really clean the leeks before I slice, so a lot of times I'll clean them, then slice them, then put them in a strainer and run them under water for quite a while to really get all of the grit out. To me this is easier.)
Salt and freshly ground black pepper
3 tablespoons butter
3 tablespoons all-purpose flour
2-3 cups chicken stock/broth (the first time I made this I had stock on hand, the second time I only had broth. It was significantly better with the stock rather then the broth.)
2-3 cups beef stock/broth
1-2 cups of cream
4 russett potatoes
Directions
Heat oil in a pan that will hold the soup over medium heat. Add the bacon and cook to render the fat. Add the onion and leeks, saute for 2 minutes. Season with salt and pepper. Add butter. When melted, stir in flour to make a roux. Whisk in chicken and beef stock. Add potatoes. (I just sort of gauge how much stock to use here. Just enough to cover all the ingredients.) Bring to a simmer and cook until potatoes are tender. Right before serving I add in the cream and heat through.
Potato Leek Soup
1 tablespoon extra-virgin olive oil
4 sliced of bacon--cut into pieces
1 diced onion
4 large leeks, cleaned and sliced (I have a hard time having the patience to really clean the leeks before I slice, so a lot of times I'll clean them, then slice them, then put them in a strainer and run them under water for quite a while to really get all of the grit out. To me this is easier.)
Salt and freshly ground black pepper
3 tablespoons butter
3 tablespoons all-purpose flour
2-3 cups chicken stock/broth (the first time I made this I had stock on hand, the second time I only had broth. It was significantly better with the stock rather then the broth.)
2-3 cups beef stock/broth
1-2 cups of cream
4 russett potatoes
Directions
Heat oil in a pan that will hold the soup over medium heat. Add the bacon and cook to render the fat. Add the onion and leeks, saute for 2 minutes. Season with salt and pepper. Add butter. When melted, stir in flour to make a roux. Whisk in chicken and beef stock. Add potatoes. (I just sort of gauge how much stock to use here. Just enough to cover all the ingredients.) Bring to a simmer and cook until potatoes are tender. Right before serving I add in the cream and heat through.
pretzels
I don't think I will ever buy a pretzel in a mall again after making these. They were super easy and very delicious. We are on day 3 now of pretzels and after popping them in the micro for 20 seconds they are still as delcious as they were fresh out of the oven.
The recipe is courtesy of My Kitchen Cafe. You can find it here.
Chewy Soft Pretzels
Makes 8 pretzels
Dough:
2 1/2 cups (10 1/2 ounces) all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
2 1/4 teaspoons instant yeast
7/8 to 1 cup (7 to 8 ounces) warm water*
Topping:
1/2 cup (4 ounces) warm water
2 tablespoons baking soda
Coarse salt (optional)
3 tablespoons butter, melted
Place all of the dough ingredients into a bowl and beat until well combined. Knead the dough, by hand or machine, for about 5 minutes, until it is soft, smooth, and quite slack. Lightly flour the dough and place it in a plastic bag; close the bag, leaving room for the dough to expand, and let it rest for 30 minutes (see pictures below).
Preheat your oven to 500°F. Prepare two baking sheets by spraying them with vegetable oil spray, or lining them with parchment paper.
Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces (about 70g, or 2 1/2 ounces, each). Allow the pieces to rest, uncovered, for 5 minutes. While the dough is resting, combine the 1/2 cup warm water and the baking soda, and place it in a shallow bowl or pie plate. Make sure the baking soda is thoroughly dissolved; if it isn't, it will make your pretzels splotchy.
Roll each piece of dough into a long, thin rope (about 28 to 30 inches long), and twist each rope into a pretzel. Dip each pretzel in the baking soda wash (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. Sprinkle them lightly with coarse, kosher, or pretzel salt. Allow them to rest, uncovered, for 10 minutes.
Bake the pretzels for 8 to 9 minutes, or until they're golden brown. I only bake one baking sheet at a time and let the other rest while the first is in the oven.
Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you've used it all up; it may seem like a lot, but that's what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave.
*Use the greater amount in the winter, the lesser amount in the summer, and somewhere in between in the spring and fall. Your goal is a soft dough.
The recipe is courtesy of My Kitchen Cafe. You can find it here.
Chewy Soft Pretzels
Makes 8 pretzels
Dough:
2 1/2 cups (10 1/2 ounces) all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
2 1/4 teaspoons instant yeast
7/8 to 1 cup (7 to 8 ounces) warm water*
Topping:
1/2 cup (4 ounces) warm water
2 tablespoons baking soda
Coarse salt (optional)
3 tablespoons butter, melted
Place all of the dough ingredients into a bowl and beat until well combined. Knead the dough, by hand or machine, for about 5 minutes, until it is soft, smooth, and quite slack. Lightly flour the dough and place it in a plastic bag; close the bag, leaving room for the dough to expand, and let it rest for 30 minutes (see pictures below).
Preheat your oven to 500°F. Prepare two baking sheets by spraying them with vegetable oil spray, or lining them with parchment paper.
Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces (about 70g, or 2 1/2 ounces, each). Allow the pieces to rest, uncovered, for 5 minutes. While the dough is resting, combine the 1/2 cup warm water and the baking soda, and place it in a shallow bowl or pie plate. Make sure the baking soda is thoroughly dissolved; if it isn't, it will make your pretzels splotchy.
Roll each piece of dough into a long, thin rope (about 28 to 30 inches long), and twist each rope into a pretzel. Dip each pretzel in the baking soda wash (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. Sprinkle them lightly with coarse, kosher, or pretzel salt. Allow them to rest, uncovered, for 10 minutes.
Bake the pretzels for 8 to 9 minutes, or until they're golden brown. I only bake one baking sheet at a time and let the other rest while the first is in the oven.
Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you've used it all up; it may seem like a lot, but that's what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave.
*Use the greater amount in the winter, the lesser amount in the summer, and somewhere in between in the spring and fall. Your goal is a soft dough.
Sunday, January 24, 2010
yummy simple tomato sauce
Apparently this recipe is all the rage on several foodie blogs. So I had to try it. It did not disappoint. If you are looking for a zesty marinara sauce this is not it, but if you want a simple, delicate, delicious tomato sauce...this is it!
28 ounces whole peeled tomatoes from a can (San Marzano, if you can find them)*
5 tablespoons unsalted butter
1 medium-sized yellow onion, peeled and halved
Salt to taste
Put the tomatoes, onion and butter in a heavy saucepan over medium heat. Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon. Remove from heat, discard the onion, add salt to taste and keep warm while you prepare your pasta.
Serve with spaghetti, with or without grated parmesan cheese to pass.
I did use the San Marzano tomatoes that were suggested in the recipe just to try them but they were expensive...4 bucks at my grocery store...I think next time I'll just use a can of Hunts and see if it makes that big of a difference. Even Quinn liked this and he does not take kindly to change when it comes to his spaghetti.
28 ounces whole peeled tomatoes from a can (San Marzano, if you can find them)*
5 tablespoons unsalted butter
1 medium-sized yellow onion, peeled and halved
Salt to taste
Put the tomatoes, onion and butter in a heavy saucepan over medium heat. Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon. Remove from heat, discard the onion, add salt to taste and keep warm while you prepare your pasta.
Serve with spaghetti, with or without grated parmesan cheese to pass.
I did use the San Marzano tomatoes that were suggested in the recipe just to try them but they were expensive...4 bucks at my grocery store...I think next time I'll just use a can of Hunts and see if it makes that big of a difference. Even Quinn liked this and he does not take kindly to change when it comes to his spaghetti.
Sunday, August 30, 2009
who doesn't love a no-bake cookie?
My aunt posted this recipe on Facebook the other day and I gave it a try. I mean who doesn't love a no bake cookie? Any cookie that resembles a cow pie is a winner in my book. Since I'm not a huge fan of the peanut butter I was glad to see a different recipe than the more traditional no-bake. They were quite delicious and I'm pretty sure I consumed the whole batch pretty much by myself.
I used butterscotch pudding and added chocolate chips. However, I should have let them cool a bit more before adding them as the chips melted quite a bit.
I used butterscotch pudding and added chocolate chips. However, I should have let them cool a bit more before adding them as the chips melted quite a bit.
Unbaked Caramel Cookies
Ingredients:
- 2 cup sugar
- ¾ cup butter
- ½ cup (4 oz) evaporated milk
- 3 oz pkg. instant butterscotch pudding mix
- 3½ cup quick- cooking oatmeal
Method:
In a large saucepan, combine sugar, butter and evaporated milk. Bring to a rolling boil, stirring frequently. Remove from heat and add butterscotch pudding mix and oatmeal; mix together thoroughly. Cool 15 minutes. Drop by spoons onto waxed paper. Makes 4 dozen After cooling, before you spoon onto the waxed paper you can add 1 cup of any or all of the following: butterscotch chips, nuts (any kind) raisins, coconut or chocolate chips. You can change the flavor of these cookies by changing the flavor of the instant pudding.
easy chicken recipes
I've been trying to be frugal and only cook with stuff I have on hand so I've needed some easy chicken recipes since they have been having a killer chicken sale here at the local Harris Teeter (yes that is the name of the grocery store here in NC--welcome to the South!) Anyway, here are two I did last week courtesy of My Kitchen Cafe. Both were very easy and quite delicious.
Foil packet dinner with chicken
(This one was soooo easy and quick!)
Foil Packet Chicken with Snow Peas and Carrots
*Makes 4-6 foil packets, depending on how small you make each one*
18-24 baby carrots
2 cups sugar snap peas
1 (1-inch) piece of fresh gingerroot, peeled and grated (I grated mine on my microplane)
3 garlic cloves, finely chopped or pressed through a garlic press
Salt and pepper
4 small chicken breasts ( about 1 ½ pounds), trimmed (with large, thick chicken breasts, I cut them in half by butterflying them and cutting all the way through to make two thinner cuts of chicken - this helps the chicken cook quicker and helps your chicken to go further)
2 tablespoons hoisin sauce
Preheat the oven to 450 degrees. Cut 4 pieces of aluminum foil (heavy duty) about 12 inches square (if you don't have heavy-duty aluminum foil, use two pieces of regular aluminum foil for each packet). In a small bowl, combine garlic and ginger (I used my fingers to gently mash them together).
Arrange the carrots and peas on the aluminum foil. Sprinkle with the ginger/garlic mixture (this doesn't sprinkle like salt and pepper so don't worry if you get a clump here and there - the flavors will absorb while baking), and salt and pepper to taste. Brush the chicken on both sides with the hoisin sauce. Top each portion of vegetables with a piece of chicken. Salt lightly.
Bring opposite sides of the foil up to meet over the chicken. Fold the edges together in a ¼-inch fold, and then fold over 3 more times. Fold the open edges at either end of the packet together in a ¼-inch fold, and then fold over twice again to seal.
Put the foil packets on a baking sheet and bake for 30-35 minutes. Transfer the contents of each packet to a dinner plate and serve.
Easy Chicken Tacos
Easy Chicken Tacos
Printable Version
If I had to do this one over I would do my tortillas a-la Uncle Jeff, white corn tortillas, butter, cheese in the middle, etc... The flour tortilla with this underwhelmed me but I thought the meat was extremely tasty.
*Serves 6
3 tablespoons butter
4 garlic cloves, minced
2 teaspoons minced canned chipotle chiles in adobo sauce (you can find these in the Mexican Foods aisle at most grocery stores)
1/2 cup orange juice
1 tablespoon Worcestershire sauce
3/4 cup chopped fresh cilantro
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
1 teaspoon yellow mustard
Salt and pepper
12 (6-inch) flour tortillas
Melt the butter in a large nonstick skillet over medium heat. Add the garlic and chipotle and cook until fragrant, about 30 seconds. Stir in the orange juice, Worcestershire sauce and 1/2 cup chopped cilantro and bring the mixture to a boil. Add the chicken and simmer, covered, over medium-low heat for 12-13 minutes, flipping the chicken halfway through cooking. When the chicken is done cooking, transfer to a plate and tent with foil.
Increase the heat to medium-high and cook the mixture left in the skillet until the liquid is reduced to about 1/4 cup, about 5 minutes. Off the heat, whisk in the yellow mustard. Using 2 forks, shred the chicken into bite-sized pieces and return to the skillet. Add the remaining cilantro to the skillet and toss until well combined. Season with salt and pepper. Serve warm with tortillas topped with lettuce, cheese, tomato, sour cream and avocado.
**To warm the tortillas, wrap them in foil and heat in a 350-degree oven for 15 minutes.
Foil packet dinner with chicken
(This one was soooo easy and quick!)
Foil Packet Chicken with Snow Peas and Carrots
*Makes 4-6 foil packets, depending on how small you make each one*
18-24 baby carrots
2 cups sugar snap peas
1 (1-inch) piece of fresh gingerroot, peeled and grated (I grated mine on my microplane)
3 garlic cloves, finely chopped or pressed through a garlic press
Salt and pepper
4 small chicken breasts ( about 1 ½ pounds), trimmed (with large, thick chicken breasts, I cut them in half by butterflying them and cutting all the way through to make two thinner cuts of chicken - this helps the chicken cook quicker and helps your chicken to go further)
2 tablespoons hoisin sauce
Preheat the oven to 450 degrees. Cut 4 pieces of aluminum foil (heavy duty) about 12 inches square (if you don't have heavy-duty aluminum foil, use two pieces of regular aluminum foil for each packet). In a small bowl, combine garlic and ginger (I used my fingers to gently mash them together).
Arrange the carrots and peas on the aluminum foil. Sprinkle with the ginger/garlic mixture (this doesn't sprinkle like salt and pepper so don't worry if you get a clump here and there - the flavors will absorb while baking), and salt and pepper to taste. Brush the chicken on both sides with the hoisin sauce. Top each portion of vegetables with a piece of chicken. Salt lightly.
Bring opposite sides of the foil up to meet over the chicken. Fold the edges together in a ¼-inch fold, and then fold over 3 more times. Fold the open edges at either end of the packet together in a ¼-inch fold, and then fold over twice again to seal.
Put the foil packets on a baking sheet and bake for 30-35 minutes. Transfer the contents of each packet to a dinner plate and serve.
Easy Chicken Tacos
Easy Chicken Tacos
Printable Version
If I had to do this one over I would do my tortillas a-la Uncle Jeff, white corn tortillas, butter, cheese in the middle, etc... The flour tortilla with this underwhelmed me but I thought the meat was extremely tasty.
*Serves 6
3 tablespoons butter
4 garlic cloves, minced
2 teaspoons minced canned chipotle chiles in adobo sauce (you can find these in the Mexican Foods aisle at most grocery stores)
1/2 cup orange juice
1 tablespoon Worcestershire sauce
3/4 cup chopped fresh cilantro
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
1 teaspoon yellow mustard
Salt and pepper
12 (6-inch) flour tortillas
Melt the butter in a large nonstick skillet over medium heat. Add the garlic and chipotle and cook until fragrant, about 30 seconds. Stir in the orange juice, Worcestershire sauce and 1/2 cup chopped cilantro and bring the mixture to a boil. Add the chicken and simmer, covered, over medium-low heat for 12-13 minutes, flipping the chicken halfway through cooking. When the chicken is done cooking, transfer to a plate and tent with foil.
Increase the heat to medium-high and cook the mixture left in the skillet until the liquid is reduced to about 1/4 cup, about 5 minutes. Off the heat, whisk in the yellow mustard. Using 2 forks, shred the chicken into bite-sized pieces and return to the skillet. Add the remaining cilantro to the skillet and toss until well combined. Season with salt and pepper. Serve warm with tortillas topped with lettuce, cheese, tomato, sour cream and avocado.
**To warm the tortillas, wrap them in foil and heat in a 350-degree oven for 15 minutes.
Sunday, October 26, 2008
Pot Roast
I made a most delicious pot roast today (if I do say so myself). Whenever I'm looking for a recipe I usually browse through several and then just take the parts that I like from all of them and make my own. I made this in the crockpot just because I think it is easier but you could make it in the oven as well. So here it goes.
1 3 pound beef chuck roast
Kosher Salt
Fresh Ground pepper
3 T oil
3 carrots sliced thin
1 onion sliced
3 celery stalks sliced thin
4-5 garlic gloves
2 T flour
1 cup beef broth
1 package of onion soup mix
1 cup water
1/3 cup parsley
Rub roast with kosher salt and pepper. I also rubbed about a half a package of onion soup mix onto the roast. Heat pan with oil. When hot, sear the roast (all sides). Remove roast. In same pan, add onion, carrots, celery, and smashed or diced garlic. Salt and pepper as needed. Sautee for about 5-8 minutes. Add more oil if needed. Add 2 T of flour to coat veggies. Mix onion soup mix with water. Add mixture to vegetables. Add beef broth as well. Cook for a few minutes.
With a crockpot set to low, add seared roast. Pour veggie/liquid mixture over roast and cook on low for 6 to 8 hours.
The last hour, I threw in baby carrots and mushrooms because I had them. Delish.
The roast was so moist and tender. You could make a gravy with the liquid or just spoon over mashed potatoes by itself.
1 3 pound beef chuck roast
Kosher Salt
Fresh Ground pepper
3 T oil
3 carrots sliced thin
1 onion sliced
3 celery stalks sliced thin
4-5 garlic gloves
2 T flour
1 cup beef broth
1 package of onion soup mix
1 cup water
1/3 cup parsley
Rub roast with kosher salt and pepper. I also rubbed about a half a package of onion soup mix onto the roast. Heat pan with oil. When hot, sear the roast (all sides). Remove roast. In same pan, add onion, carrots, celery, and smashed or diced garlic. Salt and pepper as needed. Sautee for about 5-8 minutes. Add more oil if needed. Add 2 T of flour to coat veggies. Mix onion soup mix with water. Add mixture to vegetables. Add beef broth as well. Cook for a few minutes.
With a crockpot set to low, add seared roast. Pour veggie/liquid mixture over roast and cook on low for 6 to 8 hours.
The last hour, I threw in baby carrots and mushrooms because I had them. Delish.
The roast was so moist and tender. You could make a gravy with the liquid or just spoon over mashed potatoes by itself.
Friday, September 19, 2008
pumpkin gingerbread trifle
I haven't actually made this myself, but someone made it at enrichment this week (Christmas themed) and it was delish so I thought I would share the recipe. It would be a perfect holiday dessert.
2 (14 oz) packages of gingerbread mix
1 (5.1 oz) box cook and serve vanilla pudding mix
1 (30 oz) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 tsp. cinnamon
1 (12 oz) container of frozen whipped topping
Bake the gingerbread according to the package directions and cool completely.
Meanwhile, prepare the pudding according to the package directions and set aside to cool. Stir the pumpkin pie filling, sugar, and cinnamon into the pudding.
Crumble 1 batch of the gingerbread into the bottom of a large bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining ingredients.
Refrigerate overnight.
2 (14 oz) packages of gingerbread mix
1 (5.1 oz) box cook and serve vanilla pudding mix
1 (30 oz) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 tsp. cinnamon
1 (12 oz) container of frozen whipped topping
Bake the gingerbread according to the package directions and cool completely.
Meanwhile, prepare the pudding according to the package directions and set aside to cool. Stir the pumpkin pie filling, sugar, and cinnamon into the pudding.
Crumble 1 batch of the gingerbread into the bottom of a large bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining ingredients.
Refrigerate overnight.
Friday, June 6, 2008
Grilled Fruit
Halve the peaches. Sprinkle generously with sugar. Let them sit for a bit while the sugar dissolves. Grill the peaches flesh side down for about 2 to 3 minutes. Then turn over and grill for about 1-2 minutes more. Take them off the grill and then drizzle with molasses. Serve with crème fraîche. I don't think I had really ever had crème fraîche before as it is not widely available and because of the cost is mainly used in high end cooking. So I decided to make some of my own. It is sort of a lighter tastier version of sour cream. It was totally worth it. I was the perfect compliment to the grilled fruit.
Crème Fraîche
To make your own is very easy. Using a glass container, start out with heavy cream (i actually just used regular whipping cream and it was fine). Then add buttermilk.
I added 2 tablespoons of buttermilk to my one cup of cream. I stirred it up a bit covered it with plastic and then let it sit overnight at room temperature. Everything I read assured me this is perfectly safe and that the good bacteria cultures in the buttermilk help stave off the bad ones. About 16 hours later it was a thick delicious cream.
I plan on making it all the time now. I plan on trying this with nectarines, plums and apricots. Yum, yum!
Friday, May 30, 2008
Moroccan-style Brisket
A while back I posted this on my blog. I have since made it several times and it is always a huge hit that I thought it needed to become a permanent resident of the Arnett cooking blog. I promise you your house will smell so divine with this simmering away in the crockpot. Please don't be scared of the recipe it really is so easy and so good!
Moroccan Brisket
recipe: Robin Miller but adapted by Devry
1 large red onion, sliced into thin wedges
2 parsnips, chopped
2 pound boneless beef brisket
Salt and freshly ground black pepper
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon garlic powder
Pinch nutmeg
1 cup whole dried apricots
2/3 cup grape juice
1/3 cup red wine vinegar
1/2 cup reduced-sodium beef broth
2 tablespoons honey
1 cup couscous
1/4 cup chopped fresh cilantro leaves
Arrange onion wedges and parsnips in bottom of slow cooker. Season beef all over with salt and black pepper. In a small bowl, combine coriander, cumin, cinnamon, garlic powder, and nutmeg. Rub spice mixture all over beef. Arrange beef (fat side up) over onions and parsnips in slow cooker. Arrange apricots around beef (I find that adding the apricots in just for the last couple of hours is best, if you put them in right at the beginning then they get too mushy).
In a small bowl, whisk together juice, vinegar, broth and honey. Pour mixture over beef and vegetables. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
Cook couscous according to package directions. Serve beef, vegetables and apricots over couscous. Pour over extra sauce from slow cooker and top with cilantro.
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