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June 19, 2009

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Party on a budget meals

Icecream cake:

 

Ingredients

  • 1 pound cake loaf, vanilla, chocolate, or swirl
  • 1 rectangular box vanilla, chocolate, or swirl ice cream, slightly softened
  • 1/4 cup spiced rum or any liqueur you have on hand
  • 1 jar chocolate sauce
  • 1 cup cocoa powder

Yields: 8 servings

Preparation

Line a meat loaf pan with plastic wrap so that it is completely covered with enough plastic to overhang.

Cut the pound cake lengthwise in 4 equally thin rectangle slabs. Cut one of the rectangles in half widthwise, then cut another one of the rectangles in half lengthwise. You should have 2 full slabs, 2 thin rectangular strips and 2 squares. Begin layering the meat loaf pan with one of the full slabs on the bottom, then the two strips on either side. Place the two squares of pound cake on each end of the pan. The loaf pan should now be completely encased in pound cake.

Lightly brush the pound cake with the liqueur. Scoop the ice cream into the cavity of the pound cake and smooth it out with a small offset spatula or your fingertips so that it is all even around the pan. Once the pan is full of ice cream, top it with the remaining piece of pound cake and press it down. Cover the cake with the plastic wrap and put back in the freezer for at least an hour. Using the overhanging plastic wrap, remove the ice cream cake from the loaf pan. Place the loaf on a serving platter and drizzle with the chocolate sauce. Sprinkle with the cocoa powder and serve.

 

 

 

 Bibb Lettuce Salad

Ingredients

  • 4 heads bibb lettuce, leaves washed and torn
  • 1 bag radishes, thinly sliced
  • 1 English cucumber, cut in half lengthwise and sliced into half moons
  • 1 cup pine nuts, toasted
  • 2 shallots, finely chopped
  • 2 tablespoons Dijon mustard
  • 2 tablespoons red wine vinegar
  • Salt and freshly ground black pepper
  • 1/2 cup extra-virgin olive oil (EVOO)

Yields: 8 servings

Preparation

In a large serving bowl, combine the torn bibb lettuce leaves, radishes, cucumber and toasted pine nuts.

In a separate small bowl combine the shallots, Dijon mustard, red wine vinegar, salt and freshly ground black pepper. Slowly whisk in EVOO in a steady stream. Pour the dressing over the salad just before serving.

 

 

 

 

 Rice Pilaf with Smoked Almonds

Ingredients

  • 1 tablespoon extra-virgin olive oil (EVOO), (eyeball it)
  • 1 tablespoon butter
  • 1 small onion, chopped
  • 1 bay leaf
  • Salt and freshly ground black pepper
  • 3 cups rice
  • 6 cups chicken stock or water
  • 1/4 cup flat leaf parsley, chopped, a handful
  • 1/2 cup smoked almonds, roughly chopped

Yields: 8 servings

Preparation

In a medium pot over medium to medium-high heat, add a tablespoon of oil and a tablespoon of butter. Once the butter melts, add the onion, bay leaf and some salt and pepper. Cook, stirring frequently for 2 minutes. Add the rice and stir to coat in the butter and oil, toasting the rice for 1-2 minutes. Add the stock and bring up to a bubble, then turn the heat down to medium and cover the pot. Cook for about 18 minutes, until the rice is tender. Add the parsley, smoked almonds and fluff with fork.

 

 

 

 

 

Beef Burgundy

  • 4 pounds beef stew meat
  • 4 cups good quality, French Burgundy wine
  • 1/3 cup extra-virgin olive oil (EVOO), divided
  • 8 slices lean bacon, chopped
  • 1 cup flour
  • Salt and freshly ground black pepper
  • 1 1/2 pounds white mushrooms, halved
  • 2 fresh bay leaves
  • 4 large carrots, peeled and cut into 1 inch chunks
  • 4 ribs celery, sliced
  • 4 large garlic cloves, chopped
  • 4 cups beef broth
  • 2 10-ounce boxes frozen pearl onions
  • 1/2 cup parsley, chopped

Yields: 8-10 servings

Preparation

Preheat oven to 325°F (you can also make it on the stovetop).

Combine the beef and the wine in a re-sealable plastic bag or in a container with a lid. Marinate the beef in the wine for 3-8 hours, giving the beef a stir every now and then so it marinates evenly. Strain the beef from the wine, reserving the wine, and pat the beef dry.

Heat a large Dutch oven over medium-high heat with 2 tablespoons of EVOO. Add the bacon and cook until all the fat has rendered out and it is crispy. Remove with a slotted spoon to a paper towel-lined plate and reserve.

Scatter the flour out onto a plate and season it with salt and pepper. Coat the beef in the flour and make sure to shake off any excess. Add the beef in batches to the remaining fat in the pan, adding more EVOO as necessary. Once the beef is brown on all sides, remove and reserve. Add the mushrooms and bay leaves, and cook until golden brown, about 8-10 minutes. Add the carrots, celery and garlic, and cook for another 4-5 minutes. Season with salt and freshly ground black pepper. Deglaze the pan with the reserved wine from marinating the beef, scraping up all the browned bits. Add the beef stock, bring to a boil and cook for 5 minutes. Add the browned beef back to the pan with the pearl onions and bring the pot up to a simmer. Pop it in the oven for 1 1/2–2 hours. If cooking on the stovetop, turn the heat down to medium, cover with a lid and simmer for about 1 hour, then remove the lid and continue to simmer for another 1/2 hour.

To check and see if the beef is tender, poke a piece with a fork -- the beef should easily pull apart. If the sauce is not thick enough for your liking, turn the heat up to high and reduce the liquid until it reaches desired consistency. Fish out and discard the bay leaves, then taste and re-adjust seasonings. Pour into a serving bowl and garnish with the crispy bacon and chopped parsley. Serve Rice Pilaf With Smoked Almonds alongside.

 

 

Baked Brie

Ingredients

  • 1 sheet frozen prepared puff pastry, 11 x 17 inches, defrosted
  • 1 wheel brie cheese, about 5-inches round
  • 2 tablespoons raspberry jam
  • 1/4 cup sliced almonds, toasted
  • 1 box water crackers, recommended brand Carr's

Yields: 8 servings

Preparation

Preheat oven to 350°F.

Slice brie in half across the middle.

Step


Spread the puff pastry sheet onto a counter and roll it to an 1/8 of an inch thick. Place half of the brie onto the puff pastry. Spread the jam on top. Sprinkle the almonds on the jam.

Step


Replace the top half of the brie. Wrap dough up and over the brie, starting at the corners.

Step
brie_fold1Turn over so the sealed side is underneath.

Bake for 15 minutes or until golden brown.

Serve with crackers.
 
 
 
 
 
 
 
 

 

 

 

 

Puff Pastry Ham and Cheese Bites

Ingredients

  • 1 sheet puff pastry, defrosted in the fridge
  • 8 slices deli ham or salami
  • 8 slices Swiss or Provolone cheese
  • 1/2 cup whole grain mustard

Preparation

On a flat work surface area, place a sheet of puff pastry down. Layer 4 slices of meat and 4 slices of cheese over top. Roll the puff pastry up lengthwise so that the meat and cheese is spiraled in between the layers.

Cut the log into half-inch slices and place the rounds onto a baking sheet lined with parchment paper and bake until golden brown and crispy, 10-12 minutes.

Serve the mustard alongside for dipping.

 

 

 

 

 

Mini Deep Dish Pizzas

Ingredients

  • 1 can pop biscuits, recommended brand Pillsbury
  • Cooking spray, for the muffin tin
  • 2 tablespoons EVOO - Extra Virgin Olive Oil
  • 1/4 pound bulk Italian sausage
  • 1 cup mozzarella cheese, shredded
  • 1 small onion, chopped
  • 1 cup mushrooms, chopped
  • 1/4 cup pepperoni, chopped
  • 1 cup tomato sauce
  • 1/4 cup roasted red peppers from a jar, chopped

Preparation

Preheat oven to 400°F.

Step

Cut the biscuits into three equal discs. Press them into the cups of a sprayed muffin tin, pushing in on the corners and making sure they go all the way up the sides. Place in the oven and bake until golden brown, about 8-10 minutes.

Step

While the biscuits are baking, place a medium skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the sausage and cook until golden brown, about 5 minutes. Add in the onions and mushrooms, and cook until tender, about 4-5 minutes. Add the pepperoni and roasted red peppers and mix to warm through.

Step

Take muffin tin out of the oven and fill each pizza crust with about a tablespoon of sauce, a tablespoon of sausage-onion-pepper-mushroom mixture and a sprinkle of cheese. Place under the broiler until light brown and bubbling.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Posted by YS

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