Friday, June 30, 2006
Marinated Flank Steak,
recipe courtesy Everyday Food Magazine
Serves 8; Prep time: 45 minutes; Total time: 2 hours
6 garlic cloves, minced
Coarse salt and ground pepper
1 quart apple juice
1/4 cup whiskey (optional)
2 tablespoons whole-grain mustard
2 tablespoons olive oil, plus more for grates
1 tablespoon Worcestershire sauce
2 teaspoons hot sauce, such as Tabasco
2 flank steaks (about 1 1/2 pounds each), pricked all over with a fork
1. In a 9-by-13-inch baking dish, whisk together garlic, 1/2 teaspoon each salt and pepper, apple juice, whiskey (if using), mustard, oil, Worcestershire, and hot sauce. Add steaks, and turn to coat; marinate at room temperature, turning occasionally, 1 hour, or cover with plastic wrap and refrigerate up to 1 day.
2. Lift steaks from marinade onto a platter; set aside. Make sauce: Place reserved marinade in a large saucepan. Bring to a boil over high heat; cook until thickened and reduced to about 1 cup, 20 to 25 minutes. Season with salt and pepper.
3. Meanwhile, heat grill to high; lightly oil grates. Place steaks on grill. Cook, turning once, until well browned and cooked to desired doneness, 6 to 8 minutes per side for medium-rare (130 to 135 degrees on an instant-read thermometer).Transfer steaks to a cutting board, and tent with aluminum foil. Let rest 10 minutes before thinly slicing against the grain. Serve with sauce.
Thursday, June 15, 2006
Strawberry Ice Cream
- 3 Cups half & half
- 1 (14 oz) can Eagle Brand Sweetened Condensed Milk
- 1 Tablespoon Vanilla
- 1 Cup freshly mashed strawberries
Combine all of the ingredients in a bowl. Chill for 1 hour. Stir and pour into the freezer of an ice cream maker. Follow manufacturer's instructions for perfect homemade strawberry ice cream.
Monday, June 12, 2006
Blueberry Almond Tea Bread
makes 1 generous 9x5x3 loaf.
2 Cups flour
1 Cup sugar
1 TBS baking powder
1/4 tsp. salt
1 1/2 Cup fresh or frozen blueberries (if frozen, do not thaw)
1 banana, mashed with a fork
1/4 tsp. almond extract
1 Cup buttermilk
3 TBS vegetable oil
1 TBS sugar
1/8 tsp. cinnamon
2 TBS sliced almonds
Preheat oven to 350º. Spray the bottom only of a 9x5x3 loaf pan, or 2 8x4 loaf pans.
Combine flour, sugar, baking powder and salt. Mix well. Gently fold in blueberries, and set aside. In another bowl, beat the eggs gently, add the banana, almond extract, buttermilk, and vegetable oil. Whisk together. Add the wet ingredients to the flour mixture. Stir just to combine- being careful not to overstir. Pour into the prepared baking pan(s).
In a small bowl, combine sugar, cinnamon, nutmeg, and almonds. Liberally sprinkle all over the top of the batter.
Bake for 1 hour. Let cool in the pan for at least 20 minutes before loosening the edges and removing from the pan. Let cool completely. For best results, wrap in plastic wrap and refrigerate overnight before slicing and serving.