crewgrrl: (Cupcake)
I have made pesto three times. Today I oven-dried tomatoes. I also put up my third batch of cucumber pickles.

I've been making chocolate zucchini bread to use up all the zucchini the CSA keeps throwing at us.

I'm trying to capture the magic of summer in things that can live in my refrigerator. Fall is coming soon, and then we make apple butter and apple sauce and roast squashes. But now is bright summer - the taste of ripe tomatoes, anisey basil and fresh mozzarella.
crewgrrl: (Default)
Buy your brisket at least 2 days before you plan to cook it.

Marinate in red wine (dry is a must, fancy isn't) and garlic in the refrigerator. If working with a 2 pound brisket, a half bottle of wine is sufficient. The bigger the brisket, the more wine you need.

Two days (or more) later, turn your oven to 375 degrees.

Take the brisket out of the marinade, reserving the wine and garlic.

Heat a flavorless oil (vegetable or canola is good) in a large skillet (should be big enough to hold the entire brisket). Dredge the brisket in flour and sear.

In a bowl, combine ketchup, vinegar, brown sugar and the reserved wine and garlic until you get a nice thick sauce that tastes the way YOU like it (some people like more vinegar, some people want more ketchup).

Put the brisket in a pan. Cover with sauce.

Slice enough onions until you have enough to completely cover the brisket plus more for the sides. Cover the pan and cook for 2 hours.

Check the pan, recover the brisket with the onions, reduce heat to 200. Cook for one more hour.

Take the brisket out and let cool. Slice, and return to the pan to be reheated later.

Eat with sauce and onions.
crewgrrl: (Default)
While waiting for your new groceries to arrive:

Chop one small onion
Sauté with chopped garlic (a whole bunch) in olive oil (how much oil? enough)
Add 1/2 of the open package of veggie ground in the fridge
Pour in jarred pasta sauce to cover
Let simmer

Add:
mushrooms you sautéed last week and never got around to eating
chopped steamed broccoli
splash of open white wine
Let simmer more

Serve over wild rice/mushroom medley that you made at the beginning of the week.

Drink with the raspberry apple juice that came with the groceries.

Yum.

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crewgrrl

November 2012

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