Tuesday, October 16, 2012
Outlaw's Kitchen revamp
Yes, yes, I know I fell off the map for almost two years, but I'm coming back! The blog will still contain a ton of Michelle's personal recipes (either ones she wrote or ones she loved), but will also contain some of my own culinary adventures (meaning recipes I found on Pinterest and tried out on my own). Stay tuned for exciting new posts!
Tuesday, January 11, 2011
Beef Curry
Way back when Kyle and I were barely married he claimed to me that he didn't like curry. I, however, love curry of all kinds. He also claimed that he didn't like Thai food. Well, a few years ago we ended up eating at a Thai restaurant for my birthday (I finally put my foot down and made him go). He ended up really liking his dish (Princess Snow Peas I believe) and even braved trying my red curry. Astonishingly, he enjoyed it. Granted, he didn't love it as I do, but he also didn't hate it so I call that a win. Since then I've been trying to introduce Indian curry into our regular rotation of meals. I have found a chicken curry recipe that we both love and we make that quite a bit, but I'm ready to branch out. At first I was a little confused by this recipe, as it's Indian curry powder and beef (you know, sacred cows and all), but I'm still really wanting to make it. Even Michelle labels this one as hot, so use the chili powder and cayenne at your own risk. As far as I was able to figure out, hot to Michelle is "my insides are turning to charred goo" to the rest of us. Enjoy!
Beef Curry
3 lbs. chick roast cut into one inch pieces
2 large onions, finely diced
4 cloves of garlic
5 Tb. curry powder
1 Tb. chili powder
1 tsp. cayenne powder
1 carrot, finely grated
5 Tb. oil
salt
Heat oil in large skillet over med-low heat and cook onions until edges are golden brown. Peel and slice garlic and add to onions with carrot. Add meat and sprinkle with salt and seasonings. Cover and cook over low heat for 30 minutes.
Stir everything together. Add water if curry is too dry. Cook for 1 1/2 to 2 hours longer. Taste for seasoning.
Serve over hot, cooked rice with some of the following: chopped peanuts, raisins, coconut, sliced limes, plain yogurt, or chutney.
Beef Curry
3 lbs. chick roast cut into one inch pieces
2 large onions, finely diced
4 cloves of garlic
5 Tb. curry powder
1 Tb. chili powder
1 tsp. cayenne powder
1 carrot, finely grated
5 Tb. oil
salt
Heat oil in large skillet over med-low heat and cook onions until edges are golden brown. Peel and slice garlic and add to onions with carrot. Add meat and sprinkle with salt and seasonings. Cover and cook over low heat for 30 minutes.
Stir everything together. Add water if curry is too dry. Cook for 1 1/2 to 2 hours longer. Taste for seasoning.
Serve over hot, cooked rice with some of the following: chopped peanuts, raisins, coconut, sliced limes, plain yogurt, or chutney.
Saturday, November 13, 2010
"The" Cheesecake
My oh my, what a crazy few months. Everything seems to have calmed down, so hopefully this means I'll be back to more frequent posting.
Jared's birthday was just a few weeks ago. Every single year that I have known the family, we have had the same cheesecake for Jared's birthday. It is the richest, and most sinful cheesecake I have ever eaten. This year I asked Kyle to let Jared know that I would be making him cheesecake. He asked if I had "the recipe" which luckily I did. From what Kyle said, Jared was just about as happy as Jared gets that he would get to have his usual cheesecake for his birthday. Granted, I doubt that he was visibly happy, since it is Jared after all, but happiness is relative I suppose.
I spent the majority of that Saturday working on this cheesecake. It is definitely the most complicated cheesecake recipe I have ever attempted, and the entire time I was cursing Michelle for not teaching me how to make it. When I was done cooking it, the filling was far from set. I called my mom to get her opinion on what to do next. I turned up the heat a bit and cooked it for about 20 minutes longer. When I checked, the top had just started to crack, so I called it done and took it out to cool. The very middle was still jiggly, but I thought it would finish setting up as it cooled. I was wrong. It wasn't soup, but it definitely wasn't what cheesecake is supposed to be like. It was delicious though, and I got nothing but rave reviews.
Kyle really wants me to share the cheesecake recipe with everyone so that everyone can enjoy the deliciousness. I want to share it with everyone so I learn some new tricks on how to get this darn thing to turn out right. I've only got 50 weeks to perfect it before Jared's birthday next year.
Cheesecake
Crust:
1 cup sifted flour
1/4 cup sugar
1 tsp lemon peel
1/2 cup butter or margarine
1 slightly beaten egg yolk
1/4 tsp vanilla
Combine flour, sugar, and peel. Cut in butter until crumbly. Stir in yolk and vanilla. Blend. Pat 1/3 of dough on the bottom of a 9 inch spring form pan (sides removed). Bake at 400 degrees for about six minutes or until golden brown. Cool.
Butter sides of spring form pan and attach to bottom. Pat remaining dough evenly on the sides to a height of 2 inches. Preheat oven to 500 degrees.
Filling::
5 8 ounce packages of cream cheese
1/4 tsp vanilla
3/4 tsp grated lemon peel
1 3/4 cup sugar
3 Tb flour
1/4 tsp salt
5 eggs
2 egg yolks
1/4 cup heavy cream
Stir cream cheese until soft, and beat until fluffy. Add vanilla and lemon peel. Mix sugar, flour, and salt. Gradually blend into cheese. Add eggs and yolks one at a time, beating well after each. Gently stir in cream. Turn into crust lined pan. Bake at 500 degrees for 5-8 minutes or until top edge of crust is golden. Reduce heat to 200 degrees and bake for 1 hour longer. Remove from oven. Cool in pan for 3 hours. Remove sides of pan and serve.
Jared's birthday was just a few weeks ago. Every single year that I have known the family, we have had the same cheesecake for Jared's birthday. It is the richest, and most sinful cheesecake I have ever eaten. This year I asked Kyle to let Jared know that I would be making him cheesecake. He asked if I had "the recipe" which luckily I did. From what Kyle said, Jared was just about as happy as Jared gets that he would get to have his usual cheesecake for his birthday. Granted, I doubt that he was visibly happy, since it is Jared after all, but happiness is relative I suppose.
I spent the majority of that Saturday working on this cheesecake. It is definitely the most complicated cheesecake recipe I have ever attempted, and the entire time I was cursing Michelle for not teaching me how to make it. When I was done cooking it, the filling was far from set. I called my mom to get her opinion on what to do next. I turned up the heat a bit and cooked it for about 20 minutes longer. When I checked, the top had just started to crack, so I called it done and took it out to cool. The very middle was still jiggly, but I thought it would finish setting up as it cooled. I was wrong. It wasn't soup, but it definitely wasn't what cheesecake is supposed to be like. It was delicious though, and I got nothing but rave reviews.
Kyle really wants me to share the cheesecake recipe with everyone so that everyone can enjoy the deliciousness. I want to share it with everyone so I learn some new tricks on how to get this darn thing to turn out right. I've only got 50 weeks to perfect it before Jared's birthday next year.
Cheesecake
Crust:
1 cup sifted flour
1/4 cup sugar
1 tsp lemon peel
1/2 cup butter or margarine
1 slightly beaten egg yolk
1/4 tsp vanilla
Combine flour, sugar, and peel. Cut in butter until crumbly. Stir in yolk and vanilla. Blend. Pat 1/3 of dough on the bottom of a 9 inch spring form pan (sides removed). Bake at 400 degrees for about six minutes or until golden brown. Cool.
Butter sides of spring form pan and attach to bottom. Pat remaining dough evenly on the sides to a height of 2 inches. Preheat oven to 500 degrees.
Filling::
5 8 ounce packages of cream cheese
1/4 tsp vanilla
3/4 tsp grated lemon peel
1 3/4 cup sugar
3 Tb flour
1/4 tsp salt
5 eggs
2 egg yolks
1/4 cup heavy cream
Stir cream cheese until soft, and beat until fluffy. Add vanilla and lemon peel. Mix sugar, flour, and salt. Gradually blend into cheese. Add eggs and yolks one at a time, beating well after each. Gently stir in cream. Turn into crust lined pan. Bake at 500 degrees for 5-8 minutes or until top edge of crust is golden. Reduce heat to 200 degrees and bake for 1 hour longer. Remove from oven. Cool in pan for 3 hours. Remove sides of pan and serve.
Sunday, September 26, 2010
Beef Porcupines
I found this recipe just this morning (how I had missed it during one of my 50 times through the recipe box is beyond me) and the name struck me as entertaining. As soon as I told Kyle the name of the recipe I found he immediately said "Those are great!" I asked him if they were something that his mom made often when he was younger simply because I love the recipes that I know Michelle loved. Apparently they weren't common fare in their house, but they were good enough that Kyle distinctly remembers them. He says that remind him of meatloaf, but the recipe sounds to me more like mini rice and hamburger casserole. Either way, I love this recipe. It's really quite simple, but sounds delicious. It requires minimal prep-time, it's a one-pot meal (a staple in our house since I hate washing dishes), it has a fantastic name, and it makes my husband happy just to think about it. What more could I ask for?
Beef Porcupines
Serves 4
1 lb. ground beef
1/2 cup raw rice
1/4 cup chopped onion
1 tsp salt
1/4 tsp pepper
2 Tb oil
2 cans tomato sauce
1 cup water
Mix meat, rice, onions, and seasoning. Form into small balls. Fry in oil until light brown, but not crusty. Add tomato sauce and water. Cover and simmer for about 45 minutes.
That's it. Really. That's it. Simple huh?
Beef Porcupines
Serves 4
1 lb. ground beef
1/2 cup raw rice
1/4 cup chopped onion
1 tsp salt
1/4 tsp pepper
2 Tb oil
2 cans tomato sauce
1 cup water
Mix meat, rice, onions, and seasoning. Form into small balls. Fry in oil until light brown, but not crusty. Add tomato sauce and water. Cover and simmer for about 45 minutes.
That's it. Really. That's it. Simple huh?
Tuesday, September 21, 2010
Flaming Spinach Salad
I have a big bunch of spinach in my fridge just screaming for me to use it. I took a look through Michelle's recipe box and found quite a few good spinach recipes. I decided I would share one of my favorites with you today.
This recipe in particular is one of Michelle's originals. It appears in one of the guild cookbooks, and I have been dying to try it ever since I saw it months ago. When I first read through the recipe, I thought that the flaming brandy at the end was only for show, but it seems like the combination of warm dressing and flaming brandy would wilt the spinach just enough to make it delicious. I keep trying to come up with reasons to make this salad, but it's just a little bit too dramatic for our daily dinners. Next time we have a fancy dinner party (maybe in 2015?) I'm making this.
One note, make sure you have a metal ladle for this recipe. For some reason I have a feeling that a plastic one wouldn't hold up to the flaming brandy.
Flaming Spinach Salad
Serves 4-6
1 bunch of spinach, stemmed and washed
3 hard cooked eggs, chopped
10 large mushrooms, sliced
4 green onions, sliced
6 slices of bacon, cooked crisp and crumbled (reserve fat for dressing)
croutons
salt and pepper to taste
Tear spinach and toss well with remaining ingredients.
Dressing
1/3 cup bacon fat (or part olive oil)
1/4 cup malt (this is underlined) vinegar
2 Tb fresh lemon juice
2 tsp sugar
1/2 tsp worcestershire sauce
Right before serving, bring ingredients to a boil. Toss with salad.
Flame 2 Tb warm brandy in a ladle and pour over salad. Toss gently and serve.
Don't forget to turn out the lights!
This recipe in particular is one of Michelle's originals. It appears in one of the guild cookbooks, and I have been dying to try it ever since I saw it months ago. When I first read through the recipe, I thought that the flaming brandy at the end was only for show, but it seems like the combination of warm dressing and flaming brandy would wilt the spinach just enough to make it delicious. I keep trying to come up with reasons to make this salad, but it's just a little bit too dramatic for our daily dinners. Next time we have a fancy dinner party (maybe in 2015?) I'm making this.
One note, make sure you have a metal ladle for this recipe. For some reason I have a feeling that a plastic one wouldn't hold up to the flaming brandy.
Flaming Spinach Salad
Serves 4-6
1 bunch of spinach, stemmed and washed
3 hard cooked eggs, chopped
10 large mushrooms, sliced
4 green onions, sliced
6 slices of bacon, cooked crisp and crumbled (reserve fat for dressing)
croutons
salt and pepper to taste
Tear spinach and toss well with remaining ingredients.
Dressing
1/3 cup bacon fat (or part olive oil)
1/4 cup malt (this is underlined) vinegar
2 Tb fresh lemon juice
2 tsp sugar
1/2 tsp worcestershire sauce
Right before serving, bring ingredients to a boil. Toss with salad.
Flame 2 Tb warm brandy in a ladle and pour over salad. Toss gently and serve.
Don't forget to turn out the lights!
Friday, September 3, 2010
Chocolate-Filled Cream Puff Ring
Holy cow. This sounds amazing. And it takes up two whole recipe cards. At first glance it looks really complicated, but after reading through it it doesn't seem so bad. There are just a lot of components involved. The actual cooking part seems rather doable. Enjoy!
Chocolate-Filled Cream Puff Ring
1 recipe cream puff paste (follows)
1 recipe chocolate filling (follows)
1 recipe chocolate glaze (follows)
sliced almonds
whipped cream (follows)
Butter a 9 inch circle on a cookie sheet. Drop paste by 1/4 cupfuls just inside the circumference to form a ring. Bake at 400 degrees for 40 minutes, or until puffed and well-browned. Cool.
Slice ring crosswise (slice so you can open it like a lid) and lift off the top. Fill with chocolate filling and replace top. Drizzle with chocolate glaze, then sprinkle with almonds. Chill for several hours or until ready to serve. Serve with whipped cream, if desired.
Cream Puff Paste
1 cup water
1/2 cup butter or margarine
1 tsp sugar
1/4 tsp salt
1 cup flour
4 large eggs
Combine water, butter, sugar and salt in a heavy saucepan and bring to a boil. Add flour all at once, then beat with a wooden spoon over low heat for 1 minute or until mixture leaves the sides of the pan. Remove from heat and beat for 2 minutes to cool. Add eggs one at a time, beating after each until mixture is satiny.
Chocolate Filling
1 cup butter or margarine
1 cup sugar
4 ounces unsweetened chocolate, melted and cooled
2 tsp vanilla
6 eggs
Cream butter and sugar until light and fluffy. Beat in chocolate and vanilla, then the eggs, one at a time, beating for 2 minutes after each. Continue to beat until sugar is thoroughly dissolved, then chill.
Chocolate Glaze
2 squares semisweet chocolate
2 Tb butter
In top of a double boiler over hot, not boiling, water, melt chocolate and butter, stirring to combine.
Whipped Cream
Beat 1 cup heavy cream and 2 Tb sugar until stiff. Add unsweetened cocoa to taste.
Chocolate-Filled Cream Puff Ring
1 recipe cream puff paste (follows)
1 recipe chocolate filling (follows)
1 recipe chocolate glaze (follows)
sliced almonds
whipped cream (follows)
Butter a 9 inch circle on a cookie sheet. Drop paste by 1/4 cupfuls just inside the circumference to form a ring. Bake at 400 degrees for 40 minutes, or until puffed and well-browned. Cool.
Slice ring crosswise (slice so you can open it like a lid) and lift off the top. Fill with chocolate filling and replace top. Drizzle with chocolate glaze, then sprinkle with almonds. Chill for several hours or until ready to serve. Serve with whipped cream, if desired.
Cream Puff Paste
1 cup water
1/2 cup butter or margarine
1 tsp sugar
1/4 tsp salt
1 cup flour
4 large eggs
Combine water, butter, sugar and salt in a heavy saucepan and bring to a boil. Add flour all at once, then beat with a wooden spoon over low heat for 1 minute or until mixture leaves the sides of the pan. Remove from heat and beat for 2 minutes to cool. Add eggs one at a time, beating after each until mixture is satiny.
Chocolate Filling
1 cup butter or margarine
1 cup sugar
4 ounces unsweetened chocolate, melted and cooled
2 tsp vanilla
6 eggs
Cream butter and sugar until light and fluffy. Beat in chocolate and vanilla, then the eggs, one at a time, beating for 2 minutes after each. Continue to beat until sugar is thoroughly dissolved, then chill.
Chocolate Glaze
2 squares semisweet chocolate
2 Tb butter
In top of a double boiler over hot, not boiling, water, melt chocolate and butter, stirring to combine.
Whipped Cream
Beat 1 cup heavy cream and 2 Tb sugar until stiff. Add unsweetened cocoa to taste.
Thursday, September 2, 2010
Chocolate Minte Bars
Scratch that whole "posting twice on Tuesday thing." Life got in the way. I apologize.
I have just a few minutes here to post something, so here goes. I love chocolate mint bars (not sure why Michelle spelled it Minte on the recipe, but I'm leaving it as is). They're delicious, and especially so on either really hot or really cold days. Or days in between. They're delicious every single day of the year. And pretty too.
Chocolate Minte Bars
1/2 cup cocoa
2/3 cup shortening
2 cups brown sugar
3 eggs
1 tsp vanilla
1 1/2 cups flour
1 tsp baking powder
1 tsp salt
Mix sugar, shortening, eggs, cocoa, and vanilla. Blend well. Add flour, baking powder, and salt. Mix well. Bake in greased 9x13 pan at 350 degrees for 25 minutes. Cool. Frost with peppermint frosting (follows) and glaze.
Peppermint Frosting
2 cups powdered sugar
1/2 cup butter or margarine
2 Tb cream or milk
1/2 tsp peppermint extract
Cream all ingredients together. Tint green, if desired. Frost bars, then refrigerate.
Chocolate Glaze
2 squares chocolate or 1/3 cup chocolate chips
2 Tb butter or margarine
Melt together and spread over cold frosted bars. Cut into bars when set.
I have just a few minutes here to post something, so here goes. I love chocolate mint bars (not sure why Michelle spelled it Minte on the recipe, but I'm leaving it as is). They're delicious, and especially so on either really hot or really cold days. Or days in between. They're delicious every single day of the year. And pretty too.
Chocolate Minte Bars
1/2 cup cocoa
2/3 cup shortening
2 cups brown sugar
3 eggs
1 tsp vanilla
1 1/2 cups flour
1 tsp baking powder
1 tsp salt
Mix sugar, shortening, eggs, cocoa, and vanilla. Blend well. Add flour, baking powder, and salt. Mix well. Bake in greased 9x13 pan at 350 degrees for 25 minutes. Cool. Frost with peppermint frosting (follows) and glaze.
Peppermint Frosting
2 cups powdered sugar
1/2 cup butter or margarine
2 Tb cream or milk
1/2 tsp peppermint extract
Cream all ingredients together. Tint green, if desired. Frost bars, then refrigerate.
Chocolate Glaze
2 squares chocolate or 1/3 cup chocolate chips
2 Tb butter or margarine
Melt together and spread over cold frosted bars. Cut into bars when set.
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