Thursday, September 22, 2011
Tuesday, September 20, 2011
I always thought my children would have a financially good childhood like I had, if not better, but they do not. Their lives do not consist of fine restaurants, traveling, private school or brand name clothes. My children have a single Mother whose biggest concern is trying to feed them and keep our home. It’s not a life I would have picked for them, but it is a good life. It has been an extremely hard three years but I see the light at the end of the tunnel. Not only do I have a job that I love and actually enjoy going to, I have managed to keep my home thus far and for that I am extremely grateful. My children are growing up with a greater since of appreciation for the things they do have and for the people in their lives. We are so thankful for the family and friends that support us and help us get through each day. So despite how different things are now, neither my children nor I will ever forget how blessed we are.
Monday, September 12, 2011
Tuesday, September 6, 2011
Monday, September 5, 2011
We love, I repeat, LOVE chocolate chip cookies in this house. I usually make Barefoot Contessa's Chocolate Chunk Cookies and get rave reviews, (I actually sold quite a few of these when I owned a specialty food store). We all know Ina can do no wrong, but I decided to break what is probably a 9 year tradition and try a new chocolate chip cookie.
1 cup diced carrots
1/4 cup diced celery
4 serrano chiles, sliced into rounds
1 cup small cauliflower florets
1 tablespoon minced garlic
1/2 cup julienned red bell peppers
1/4 cup white wine vinegar
3 tablespoons salt
2 1/2 cups canola oil
1/2 cup extra-virgin olive oil
In a small pot, add the carrots, celery, chiles, cauliflower, garlic, bell peppers and vinegar and cover with water. Season with the salt and bring to a light simmer. Bring to a boil and simmer for 15 minutes; the vegetables should still be crisp and bright. Drain and cool in the refrigerator for at least 1 hour. Add the oils to the vegetables and store in an air-tight container for up to 2 weeks in the refrigerator.
1 top round rump roast, tied with butcher twine in 2-inch increments
Salt and freshly ground black pepper
3 tablespoons grapeseed oil
6 cloves garlic, chopped
1 yellow onion, chopped
2 tablespoons dried Italian seasoning
1 tablespoon crushed red pepper
1 cup dry red wine
3 cups beef stock
2 sprigs fresh thyme
Salt and freshly ground black pepper
For the beef: Preheat the oven to 300 degrees F.
Sprinkle the roast liberally with salt and pepper. In a heavy-bottomed roasting pan over high heat, heat the grapeseed oil until shimmering. Add the roast and sear all sides until a golden crust forms, about 10 minutes. Remove and set aside on a sheet tray. Add the garlic, onions, dried Italian seasoning and red pepper flakes. Saute until caramelized. Add the wine and deglaze, scraping the bottom. Add the stock, thyme, salt and pepper, to taste, and bring to a simmer. Return the roast to the pan and any accumulated juices from the sheet tray. Roast in the oven, turning every 20 minutes, until the internal temperature of the meat registers 125 degrees F, 1 hour 30 minutes to 2 hours. While the roast is cooking, start on the garnishes.
When the roast is done cooking, remove from the oven and let rest under tented foil. Strain the juice from the roasting pan into a saucepot. Bring to a simmer, skim the fat from the top and adjust the seasoning, if necessary. Hold warm over low heat.
To build the sandwiches: Very thinly slice the roast by hand or on a deli slicer. Dredge a roll through the cooking juices and top with 4 to 6 ounces sliced meat. Garnish with the Homemade Giardiniera and the sweet peppers.