This week I made "Baked Gourmet Beef Patties," for example, with "Shanghai String Bean Salad" and "Fragrant Rice" on the side. But now I've been working through it in order not literally doing every recipe in turn, but doing ones in turn that look good to me, and since I'm not opening it when I specifically want a stir fry, I've been trying different things. (Many recipes repeat across the book, but in different combinations.) I have sporadically cooked out this for several years, but the title is a bit misleading, as not all the recipes are wok-based, and I used to only pull it out if I wanted a stir fry. One is A Wok a Week: 52 Lite & Easy Meals, which has- you might guess- fifty-two weeks worth of Chinese recipes, each week giving you a main dish and two sides. Recently, I've settled into alternating between two different cookbooks. I have a tendency to kind of make the same dishes again and again, so it's been a nice change of pace. It's not even as many as it could be, as Hayley purged a lot of them before we moved to Florida. this hasn't panned out too well because it turns out that turning the blender on makes him break down in tears!īut one thing this did do is make me conscious of the wide array of cookbooks we own that I've never really looked at. A lot of times he'll tell you that he would eat it: " eat cookie." Yes, I'm sure you would, pal!įor a while, he was particularly obsessed by a smoothie cookbook we have, so I started buying the stuff to make smoothies with him. You have to go through the cookbook page by page, and either he tells you what each image is (he has a very good memory), or you tell him. He will just randomly go into the kitchen and try to open the cabinet (he recently figured out how the child-proof locks work, hurrah), and go, "mix, mix, mix."Īt first it was a pair of Pillsbury cookbooks (one for muffins and bread, one for cookies) that we own, but soon it was every cookbook that had nice illustrations. He's been into cooking/baking for a while now- specifically he's really into "mixing." He loves to pour the ingredients into the bowl and then try to mix them himself. I'm not exactly sure how it happened, but he pulled some off the shelf in the kitchen and demanded we read them to him. German baby dumplings with butter and bread crumb topping.Over the past couple months, Little Buddy suddenly became interested in cookbooks. Roasted or mashed potatoes or dumplings go well with sauerbraten as well. Here I am serving it with Spaetzle and Sweet and Sour Red Cabbage. If your gravy gets too thick just thin it with water. Remember it will thicken as it sits a bit. If you like the gravy a little thicker then return it to the stove and make a slurry of 2 tablespoons flour and 1/2 cup of water and add whip some of this into the simmering gravy until it is a bit thicker. Strain the gravy, and discard the onions and spice. Simmer the cooking liquid with the gingersnapsĪdd any remaining marinade so you get plenty pf gravy. If it is not tender enough then put it back in the pot and continue to cook. What you want is a nice slice but still is fork tender. If you cook it too long the roast just falls apart. What you want is a slice that will tear apart easily but still hold together. If you don't have a meat thermometer lift the meat up with a fork. But I will stop the cooking around 195 degrees and it will continue to cook as it sits. I put in a bay leaf also.Ĭheck to see that you have plenty of cooking liquid in the pot. Place the meat on a plate with 1 cup of flourįlip the roast over and flour the other side.īrown the roast in a Dutch oven or large thick bottomed cooking pot.Īdd a few cups of the cooking liquid and the onions. When you are ready to cook the sauerbraten, take the meat out of the marinade This goes into the fridge for 3 to 5 days My grandma used a crock, but also a plastic container or stainless metal container works well. Heat the marinade to a simmer, then turn off and cool. Here I have added the water, vinegar and wine, sauerbraten spice and a sliced onion. You can also use 2 bay leaves, 3 cloves, and 10 peppercorns. This is a package of Sauerbraten Gewurtz ( spice) that I got from the. You can use round, chuck any kind of roast really. We have 2 cups water, 2 cups red wine and 2 cups red wine vinegar.Ī 4 lb beef roast. Here is the first Step to assemble your ingredients. Or *sauerbraten gewurtz sauerbraten spice
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