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Hand Made Pasta, 20 November 1999
3 c all-purpose flour
2 large eggs
3 tbs water
1 tsp olive oil
1/2 teaspoon salt

On a clean surface make a well with the flour. In a measuring cup mix the eggs, water and oil and salt. Pour the wet mixture slowly into the flour and mix with your 2 fingers until all of the wet is incorporated. Do not force the dough to take all of the flour. If you are going to use a pasta machine to roll out the dough you may at this point form the dough into a disk and cover with plastic wrap. Place in the refrigerator for 1 hour to rest. If you going to roll this by hand you should knead the dough on a floured work surface for 8 to 10 minutes.

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Yorkshire Pudding, 19 November 1999
1/2 c of drippings from the roast (or bacon drippings)
1 c milk
2 eggs, well-beaten
1 c sifted all-purpose flour
1/2 tsp salt

I like preparing this right as it is time to sit. So take the roast out when it is ready and let it stand for 10-15 minutes while you are preparing this dish.

Increase oven temp to 450. It's all about a hot oven and hot drippings.

Mix the eggs and milk. Then add the flour and salt. Place a pie dish or square pan in the oven with enough of the drippings to cover the bottom by at least 1/4". After a minute or so, it will start smoking. This is the signal to add the custard mixture. Pour it in and return to the oven. Keep an eye on it, depending on your oven, it could be 15 minutes, it could be 20. You want it to rise and puff, get golden brown, but still have some yellow to it. No burning on top. When its ready, serve with roast beef gravy. Yum.

Alternatively: coat the bottoms of a deep muffin tin with the drippings, then add the custard. Individual servings.

posted by Michael Damphousse permanent link - (0) comments
Steak & Kidney (maybe) Pie, 12 November 1999
Yields two 9" Pies

4 tablespoons olive oil
2 pounds well marbled steak, cut into 1 inch cubes
Optional: 6 ounces trimmed veal kidney (about 1 kidney), cut into 1/4 inch cubes
Salt and freshly ground black pepper
1 cup of carrot slices
1 cup of parsnip slices
1 1/2 cups of pearl onions
1 cup mushrooms
1 cup peas
3 tablespoons flour
1/2 cup red wine
Pint beef stock - home made, please :)
1 bay leaf

For the Pastry, use your favorite pie crust or get a frozen one. I like the doughy kind for this recipe as opposed to the flaky kind.

Boil and Blanche the Carrots, Parsnips and Onions til tender. Strain and set asside.

Heat 2 tablespoons of oil to medium high in a regular pan (not a non-stick..we want to deglaze later). Season the steak and kidneys with salt and pepper, then add to pan and brown, about 3 minutes. Remove to a plate and reserve. Add 1 more tablespoon of oil to pan, and add mushrooms. Cook over high heat, stirring, until light brown. Reserve on plate with meat.

Add the remaining oil to the pan, and add onions, parsnips and carrots. Cook until starting to brown, about 3 minutes. Add wine to deglaze. Add the peas. Sprinkle the flour and stir so that the juices soak up the flour. Cook, stirring constantly, about 1 minute, almost forming a rue with the flour and liquids.

Stir in the beef stock. Add the reserved meats and mushrooms, and any juices that have collected, and season with salt, pepper and one bay leaf. Reduce the heat to low and simmer until you notice the liquid thicken, about 5-10 minutes. If it does not resemble a thick gravy, simply sprinkle and wisk in another tablespoon of flour. When thick, remove the bay leaf.

Preheat oven to 400 degrees F. Fill two 9" pie dishes with the mixture. Dampen the edges of the dish with water, then fit the pie pastry on top, pressing it down well all around the edge to seal. Make a steam hole in the center, sprinkle with kosher salt and freshly cracked black pepper. Bake for 25 minutes, or until pastry is golden.

Freeze the second pie for a later use.

Great with Garlic Mashed Potatoes!

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