Steak and a Clam

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Week 22: Tarts - Caramelized Pear Upside-down Tart

This I made after reading a few recipes and realizing it was super simple.

Take your cast iron skillet, put the temp to medhigh, and melt half a stick of butter in it.

Then add a half cup of sugar, mix it in, but don’t touch it after that. As it starts to bubble, arrange slices from 3 pears on it. Layer between the slices Cinnamon, Allspice, and candied ginger bits

When the caramel is to your liking, take of the heat and let cool.

When cool, cover with pastry dough. I had an extra frozen pie crust so I smooshed it on. Bake at 425f until golden brown.

Immediately invert onto plate. Serve warm with ice cream or a nice scoop of Ricotta Cheese.

Filed under week22 reddit r/cooking r/52weeksofcooking tarts pear

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Week 21: French - Artichoke with Hollandaise Sauce & Escargot in Puff Pastry

I watched a lot of The French Chef, and No Reservations to get ideas. I love artichokes, and my boyfriend loved the idea of using it as a bowl for the sauce, so I made a hollandaise sauce and slurped it up!

The Escargot were sauteed in butter, garlic, rosemary, thyme & pepper. I know most snail butters use parsley, but I had none. They came out super tender, and who doesn’t love a golden brown crust?

Bon Appetit!

Filed under french week21 reddit r/cooking r/52weeksofcooking escargot snails artichokes

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Week 20: Rice - Porridge This is something my mom would make with the leftover white rice from Chinese take-aways. It’s one of those recipes that I never figure out the exact measurements, so this recipe can be altered to taste. Cook 1c Rice. Combine .5c sugar with 3 large to jumbo eggs and 1.5c half & half. Put cooked rice, 1c milk, and the eggy sugar mixture in a pan on medium high heat. STIR OFTEN! About 5 minutes in, add 1tsp Cardamon and 1tsp Cinnamon. When it starts to get thick, add as many raisins as you like! Cook it until it’s the consistency you like. Creamy, or dry and crumbly. Creamy is the best IMO.

Week 20: Rice - Porridge

This is something my mom would make with the leftover white rice from Chinese take-aways.

It’s one of those recipes that I never figure out the exact measurements, so this recipe can be altered to taste.

Cook 1c Rice.

Combine .5c sugar with 3 large to jumbo eggs and 1.5c half & half.

Put cooked rice, 1c milk, and the eggy sugar mixture in a pan on medium high heat.

STIR OFTEN!

About 5 minutes in, add 1tsp Cardamon and 1tsp Cinnamon.

When it starts to get thick, add as many raisins as you like!

Cook it until it’s the consistency you like. Creamy, or dry and crumbly. Creamy is the best IMO.

Filed under r/cooking r/52weeksofcooking reddit rice week20 breakfast

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Week 19: 5 Ingredients or Less - Jalapeno Poppers YOU WILL NEED! Bacon, Cream Cheese, Jalapeno Peppers. That’s 3. Awe right. Use gloves so you don’t have to worry about getting jalapeno juice in your eyes! Cut jalapenos in half, deseed them. Parcook some bacon in the oven. I used half a slice per popper, so plan accordingly! Spread some Cream Cheese in the pepper, then wrap with the slightly cooked bacon. Secure with a toothpick. Bake em for 15-20 minutes, at about 375f. You want the bacon to be as crisp as you like, and the peppers to be softened. The longer you cook them, the less spicy they will be. EAT THEM! I sometimes mix in fresh chopped basil into the cream cheese, but I had used up my supply and forgot to buy more T~T I can’t wait to get my garden going for the summer.

Week 19: 5 Ingredients or Less - Jalapeno Poppers

YOU WILL NEED! Bacon, Cream Cheese, Jalapeno Peppers. That’s 3. Awe right.

Use gloves so you don’t have to worry about getting jalapeno juice in your eyes!

Cut jalapenos in half, deseed them.

Parcook some bacon in the oven. I used half a slice per popper, so plan accordingly!

Spread some Cream Cheese in the pepper, then wrap with the slightly cooked bacon. Secure with a toothpick.

Bake em for 15-20 minutes, at about 375f. You want the bacon to be as crisp as you like, and the peppers to be softened. The longer you cook them, the less spicy they will be.

EAT THEM!

I sometimes mix in fresh chopped basil into the cream cheese, but I had used up my supply and forgot to buy more T~T I can’t wait to get my garden going for the summer.

Filed under reddit r/cooking r/52weeksofcooking 5ingredients spicy bacon

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Week 17: Something from Childhood - Stuffed Bell Peppers, Chicken Cutlets & Zucchini.

Three things my Grandma E used to make. All her recipe cards were at my parent’s house, so most of this I had to make from my sister’s and my memories.

The stuffed bell peppers were thus:

  • 4 Large Green Peppers parcooked for 3 minutes
  • 1lb Beef
  • Onion
  • Garlic, minced, as much as you want!
  • Tomato Paste
  • 1c Cooked Rice
  • 1c steamed cauliflower
  • Parmesan
  • Basil
  • Oregano

Mince the onion and toss into the beef while browning. Season with pepper, basil, oregano, garlic. Add a small can of tomato paste towards the end, and get everything coated. I mixed half the meat with rice, and half with cauliflower since I’m low-carbing it. The rice does soak up more juice, so they are less messy than the cauliflower ones. Stuff the peppers you quick steamed earlier. Top with cheese, bake for 20 minutes. EATS THEM!

Cutlets

  • Thighs, deboned and skinned
  • flour
  • S&P
  • plain breadcrumbs
  • grated parmesan
  • eggs
  • Frying oil (Peanut, Canola etc)

Beat the thighs to about 1/3 inch thick. Coat with seasoned flour, dip in egg, breadcrumbs. Set aside. Apparently the trick to crispy cutlets is to let them sit for 10 minutes. Meanwhile, heat up about 1” oil in heavy deep pan. Grandma used an electric skillet. I used a pot to keep splatter down. 375 degrees? or put a corn kernel in the oil. When it’s popped, the oil is hot enough. Put in the chicken, carefully, and cook 3-4 minutes on each side. Move them to paper towels, then EATS THEM!

Zucchini

  • Zucchini, sliced
  • Vidalia, sliced
  • 3 medium cans of crushed tomatoes
  • garlic
  • S&P
  • Oregano
  • Basil
  • Red Pepper flakes (Grandma loved this spicy)

Stick em in a pot and cook til tender! THEN EATS THEM.

This project reminded me to gather all her old cards and make a digital database of some kind for my sister and I to access since we’ve all moved out of the nest.

Miss you, Grandma!

Filed under reddit week17 childhood r/52weeksofcooking r/cooking

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Week 16: Asparagus - Tart! It’s onion, goat cheese, thyme and asparagus on a puff pastry! How could that be anything but awesome? I usually am pretty simple when I cook asparagus, but with that list of ingredients, I couldn’t not make it. It was also pretty easy to make, which is good since I’ve had work projects galore this week. I used this recipe, because it looked good, darn it! And it was! I used Vidalia onions because they get sweet, and the bacon and goat cheese were salty so it balanced out. Also, the recipe called for the ingredients to be layered. I just dumped them all on because Honey Badger can’t be bothered. It made about 4 servings. Then we made palmiers with the leftover puff pastry for dessert.

Week 16: Asparagus - Tart!

It’s onion, goat cheese, thyme and asparagus on a puff pastry! How could that be anything but awesome?

I usually am pretty simple when I cook asparagus, but with that list of ingredients, I couldn’t not make it. It was also pretty easy to make, which is good since I’ve had work projects galore this week. I used this recipe, because it looked good, darn it! And it was! I used Vidalia onions because they get sweet, and the bacon and goat cheese were salty so it balanced out.

Also, the recipe called for the ingredients to be layered. I just dumped them all on because Honey Badger can’t be bothered.

It made about 4 servings. Then we made palmiers with the leftover puff pastry for dessert.

Filed under week16 reddit r/cooking r/52weeksofcooking asparagus

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Week 15: One Pot - Moroccan Lamb Stew At Epcot, Morocco has to be one of my favorite “countries”. It smells so good, which made me want to make something a little more complex than hummus.  This Recipe calls for “ras-el-hanout” which is a mix of spices most bakers and curry enthusiasts will have anyways. Unless you want to be extra authentic, it’s pretty easy to make. The Tagine is named for the clay vessel it’s cooked in, which I don’t own either, so I made it in a pot. Yum! 

Week 15: One Pot - Moroccan Lamb Stew

At Epcot, Morocco has to be one of my favorite “countries”. It smells so good, which made me want to make something a little more complex than hummus. 

This Recipe calls for “ras-el-hanout” which is a mix of spices most bakers and curry enthusiasts will have anyways. Unless you want to be extra authentic, it’s pretty easy to make. The Tagine is named for the clay vessel it’s cooked in, which I don’t own either, so I made it in a pot. Yum! 

Filed under reddit r/cooking r/52weeksofcooking moroccan tagine lamb stew onepot