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Archive for November, 2010

Happy Thanksgiving!

 

Happy Thanksgiving from Fire up the Oven!  May your blessings be many!

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Wolfgang’s Beef Goulash

I’ve never had authentic German Beef Goulash. I grew up on the American Beef Goulash with Ground beef, tomatoes, celery, onions, cheese and bell peppers. I’m not knocking American Beef Goulash, but this was definitely different from what I grew up on.  This smelled wonderful cooking and had delicious flavor combination’s.  If you’d like to try something different, this would be the dish to go to.  I still like my American Beef Goulash the best, probably because I grew up on it, but this was a welcomed change.  I think I would like this served over egg noodles, or rice or even mashed potatoes.

Wolfgang’s Beef Goulash

From: Food Network

Yield: 4 Servings

  • 2 tablespoons extra virgin olive oil
  • 4 cups onions, thinly sliced
  • 1 tablespoon sugar
  • 3 garlic cloves, minced
  • 1 tablespoon caraway seeds, toasted and ground
  • 1 1/2 tablespoons sweet paprika
  • 1 teaspoon spicy paprika
  • 2 tablespoons minced fresh marjoram leaves
  • 1 teaspoon minced fresh thyme leaves
  • 1 bay leaf
  • 3 tablespoons tomato paste
  • 2 tablespoons balsamic vinegar
  • 4 cups Chicken stock
  • 2 1/2 pounds beef shank, cut into 2-inch cubes
  • 1 teaspoon Kosher Salt
  • 1/4 teaspoon freshly ground black pepper
  • Spaetzle, recipe follows

Directions

In a large saute pan, heat the olive oil and saute the onions and sugar until caramelized. (I cubed my beef, and seared it in a pan with some olive oil first for added flavor. Then I used a slotted spoon to remove the beef and then sautéed my onions the same pan.)  Add the garlic and caraway seed. Cook for 1 minute. Add the sweet and sharp paprika, marjoram, thyme, and bay leaf. Saute another minute, until fragrant. Add the tomato paste. Deglaze with the vinegar and the stock and add the pieces of beef shank, salt, and pepper. Bring to a boil, then lower to a simmer and cook until very tender, about 1 1/2 hours, stirring occasionally.

Taste and adjust seasoning with salt and pepper. Serve with Spaetzle on the side.

Spaetzle:

  • 4 egg yolks
  • 1 egg
  • 1 3/4 cups milk
  • 1 pound (about 3 cups) all-purpose flour
  • 1/4 teaspoon freshly grated nutmeg
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup Peanut oil
  • Salt
  • Pepper
  • 2 ounces unsalted butter
  • 1 tablespoon fresh minced parsley

In a small bowl, beat together the egg yolks, egg and milk. In a medium bowl, combine the flour, nutmeg, salt, and pepper. Add the egg mixture to the flour mixture and mix with hand until well blended. Do not overmix at this stage. Cover the bowl and refrigerate. Allow the batter  to rest for at least 1 hour.

Bring salted water to a boil. Place a perforated hotel pan on top of the pot. Place the batter on the pan and force through the holes to form spaetzle. Cook for 4 to 5 minutes, or until al dente. Transfer cooked spaetzle to a bowl of ice water to shock. When cool to the touch, drain well. Stir in half the oil. (At this point you can cover and refrigerate up to 2 days).

Over high heat, place a large saute pan until it gets very hot. Add the remaining 1/4 cup of oil and the boiled spaetzle. Saute until golden. Season, to taste, with salt and pepper. Finish with butter and sprinkle with parsley.

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Next month, (December 4th) my daughter and I are doing a Wedding cake, cookie wedding favors, and these Hershey Kisses Rose buds for a wedding.   These turned out really nice, and all in all are a really inexpensive impressive centerpiece/thank you favor for your tables. You can either put them in a vase on the tables, or a single rose at each plate setting.   These do take some time to assemble, but if you have a girls night of it and invite helpers, these come together in no time. (This is the route we took and it took us no time at all to finish these up. There were five of us working on these.

Here’s how we made them:

It’s a simple way to make each guest feel very special.

Hershey Chocolate Rose Favors

These favors made from Hershey’s Kisses are perfect for weddings, Valentines or any time of the year.

You can either give a single Hershey Kiss rose favor, or wrap several of them together in twos, threes or more with some attractive colored cellophane or Wilton’s Candy Foil.

Supplies you’ll need for each favor:

2 Hershey’s Kisses —

Floral tape

  • Silk rose leaves
  • Ribbon (Optional)
  • Wooden Skewers
  • Wilton’s Candy Foil Squares (We used Red & Sliver)

Instructions:

1.  Wrap wooden skewers with floral tip, almost all the way to the tip, leaving about an inch of wood at the top.

2. Insert kisses onto end of stick.  Take a four-inch square of cellophane or Wilton’s . Place the tip of one of the kisses in the center of the square, then wrap the cellophane around both kisses, gathering the corners together around the tip of the other kiss. Wrap the gathered corners together as tightly as you can without tearing the florist tape.

3.  Tape the silk rose leaves onto the stem, and/or decorate with a ribbon bow. (We taped two leaves to each rose with floral tape, to give them an authentic look!)

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French Onion Dip

My daughter (Sherie) has been bugging me to make some homemade chip dip for a couple of weeks now.  I found this recipe over at Food Network, by Rachel Ray.  I love a good French Onion Chip dip.  This was pretty good. I definitely suggest refrigerating the dip for a couple of hours or overnight to let the flavors marry.  My whole family loved it!

French Onion Dip and Chips

From: Rachel Ray

1 Tbsp. Extra Virgin Olive Oil

1 Tbsp. Butter

2 Medium Onions, quartered lengthwise then very thinly sliced (I diced mine)

2 Garlic Cloves, finely chopped

1 Cube Beef Bouillon

1/2 Cup Water

Freshly Ground Pepper, to taste

1 tsp. Ground Thyme

2 tsp. Worcestershire Sauce

2 Cups Sour Cream

8 oz. Cream Cheese, softened in microwave for 20 seconds on high

1 pinch Salt (Optional)

2 Tbsp. Chopped Chives (5-6 Blades)

Chips:

2 Sacks Chips (Onion and Garlic flavor Terra Brand Yukon Gold Chips or other specialty chips of choice)

1 Medium firm Zucchini, very thinly sliced on a heavy angle

Place a medium skillet over medium to medium high heat and add the extra virgin olive oil and the butter.  Melt butter into oil, then add onions and garlic, cook 10 minutes, stirring occasionally. Add bouillon cube to the pan with 1/2 cup water and cook until it “melts” coats onions, stirring frequently, 3 minutes.  Season the onions with pepper, thyme, and Worcestershire sauce.  Remove from heat and transfer to a plate to quick cool a bit.

In a medium bowl mix together the sour cream and softened cream cheese using a rubber spatula. (I used a hand held mixer, worked great!)  Stir in the onion mixture until completely combined, add salt if necessary and adjust your seasoning. Serve at room temperature or chill. Garnish with chives.

Pack up chips as is.  Season the veggie chips with salt and pack up with a paper towel to capture excess moisture in a plastic food bag. If serving at home, salt vegetables in single layer, let stand 5 minutes then pat dry. Arrange chips and vegetable chips around dip and serve.

This recipe yields: 6 servings.

Notes:

I highly recommend refrigerating this dip at least overnight, letting the flavors blend. This continually got better the longer it was refrigerated. We thoroughly enjoyed this and the flavors were fantastic after refrigeration.  While good after just making it (but a little on the bland side), the true flavors did not come out until the recommended refrigeration time. This would be a great dip for a party or the holidays, making it ahead of time to ease last-minute preparations.

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Some of you may or may not know, that I have a dessert blog too!  I have a tremendous sweet tooth, and LOVE making desserts.  I recently made a Raspberry Miroire that I’d like to share with readers of Fire up the Oven.  I am providing a link over to my dessert blog: Delectable desserts.  You can find the recipe there.  This is a wonderful, light, tasty dessert that is worth the effort.  It’s easy to put together, even though the recipe has a fairly long list of ingredients and directions. This would look really nice and make a great addition to any Holiday table, whether for Thanksgiving or Christmas!  Head on over to Delectable Desserts for this recipe and many others.  Baked Explorations – Mississippi Mud Pie Cake is another recipe that might interest you too.  It was Delicious! Dangerously so!

Here is the picture for Mississippi Mud Pie Cake, this too would be a welcomed addition to any Holiday table! Sinfully Rich & Chocolaty! Worth every calorie!

Delicious & Beautiful, Strawberry Fraisier! Replace the Strawberries with some Raspberries if desired.  Creamy and tasty, this is another of our favorites.

A dessert that can’t be passed up! – Caramel Creme Brulee!  This is the ultimate in desserts.  This is one of my very favorites, along with others that have tasted this. This can be made ahead of time, and refrigerated until ready to serve. This is heaven in a dessert dish!

Like Cheesecake?  How about a Raspberry Cheesecake?  Or a New York style Cheesecake with a fruit filling of choice for the top of it! Check out the recipes, here and here…..

Individual Tarts can be a nice touch or make full size ones.

These Lemon Meringue Tarts have a cookie crust, that are Delectable!!  The sweetness of the crust and the tang of the lemon, push these over the top of deliciousness! One bite, and you will be hooked!

Or try the Strawberry Meringue Tarts. These were delicious and would go quite nicely on a Holiday table.

In the mood for Cake?  I have you covered!! Try the Tuxedo Cake. Tall, Elegant and Delicious! Another must try!!

Here’s a Dutch apple tart, perfect for the season and delicious too!!

The possibilities are endless.  Head on over to Delectable Desserts and see if you can find anything that tickles your fancy!  If you have a recipe that graces your Holiday table, I’d love to hear about it!!  You can leave me E-mail on what your favorite traditional Dessert is!  You can email me at: fireuptheoven at gmail dot com!!  I’d love to hear from you!

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Pumpkin Waffles

My grand kids love pancakes.  They also love waffles.  These are the best pumpkin waffles I have ever tasted!  Every once in a while, my grand kids like to have breakfast for dinner. Tonight was one of those nights.  The best part was the kids ate all of their waffles!  I had to use my little grand daughter’s camera for a picture as mine is acting up. So, the picture isn’t so good, but the waffles sure are!

Pumpkin Waffles

From: Better Homes & Garden

2 Cups Whole Wheat Flour (I used All Purpose)

2 Tbsp. Brown Sugar

1 Tbsp. Baking Powder

1 tsp. Ground Cinnamon

1/2 tsp. Salt

1/4 tsp. Baking Soda

1/4 tsp. Nutmeg

1/4 tsp. Ground Ginger

1  3/4 Cups Milk

1 Cup Canned Pumpkin

2 Egg Yolks

3 Tbsp. Butter, melted

1 tsp. Finely shredded orange peel (optional)

2 Egg Whites

1 Recipe Cider Honey Syrup (Optional)

Directions

1. In a large bowl, stir together flour, brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg, and ginger; set aside.

2. In a medium bowl, combine milk, pumpkin, egg yolks, butter, and, if desired, orange peel. Add pumpkin mixture all at once to flour mixture; stir just until combined (batter should be lumpy).

3. In a small bowl, beat egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Gently fold beaten egg whites into pumpkin mixture, leaving a few puffs of egg white.

4. Heat a lightly greased waffle baker. Pour some of the batter onto the waffle grids. Close lid quickly; do not open until done. Bake according to manufacturers directions. When done, use a fork to lift waffle off grids. Repeat with remaining batter.

5. Serve waffles immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F oven. If desired, serve with Cider-Honey Syrup. Makes 16 (4-inch) waffles.

Cider-Honey Syrup: In a small saucepan, combine 1 cup apple cider or apple juice and 1 cup honey. Bring to boiling; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until slightly thickened. Serve warm. Cover and store any remaining syrup in the refrigerator for up to 1 week. Makes about 1 cup.

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