Beef/Veal – Page 2 – Rosemary and the Goat

Osso Buco

https://www.chat-quiberon.com/2024/01/18/hiy66f2hp What a great Fall dinner.

https://masterfacilitator.com/07fqpi96 Are you ready to bid farewell to those long hot summer days? Well, I am and there’s nothing nicer than a cool fall day to get me thinking about a more comforting menu to serve to a group of friends who love good food and love to cook.

https://www.justoffbase.co.uk/uncategorized/emz6p1jd Nothing screams a Fall recipe, to me, more than a piece of meat with a bone in the middle and that recipe would be Osso Buco. I love cooking any kind of meat with bones and these veal shanks had a small bone in the middle filled with bone marrow and once it was braised and fall off the bone tender, that same bone marrow was delicious smeared on a piece of crusty bread. I knew I wanted to do this recipe since it was the time of the year for our “Fall” dinner and we are even having some cool temperatures to cooperate for the evening.

https://sieterevueltas.net/kon8a7kfdde The evening started with a fig appetizer which was a halved fig topped with shaved parmesan and wrapped in a strip of proscuitto and put in the oven long enough to crisp up the proscuitto and then a drizzle of my Fish Creek, Wisconsin balsamic vinegar (they were on Shark Tank last week), a cocktail which consisted of gin, prosecco, orange juice, rosemary and basil. Next up were plates topped with roasted garlic mashed potatoes and those topped with saucy veal shank pieces that, after hours of cooking, turned into the most wonderful savory dish. Some sauteed haricot vert with peppers finished off the plate and of course some crusty bread to sop up all the juices from the veal and that delicious bone marrow.

https://space1026.com/2024/01/vamjbcpog We ended the meal with dessert which was this fantastic looking wine poached pear dessert with almond cream (will post soon) and some little wine jelly leaves for a garnish.

https://therepairstore.ca/hwy7tnr99de Continue Reading…

November 11, 2014 By Sherry

Beef/Veal/ Entree

Beef Filet with Blue Cheese Sauce

Alprazolam Order Online Now Buy Valium Boots And then there was one.

https://www.prehistoricsoul.com/1x4y8usb Once upon a time I was cooking for two; then along came the first little Michie boy and I was cooking for three. Three years later came another Michie boy and I found myself cooking for four. To our surprise three years later a baby girl joined the group and we were a family of five.

https://www.ngoc.org.uk/uncategorized/future-events/6k6r27o7 Years later (hundreds/thousands of meals) as the Family grew, we became five, then six then seven, eight and now adding up all the grand kids and the one joining the clan in April will bring our table to 13.

https://fireheartmusic.com/zgnbt2o95q So one night I found myself cooking for one. How strange is that? My hub was off on a fishing trip for a couple of days (UPDATE: they caught their 25 each limit in 50 minutes) and I could have easily thawed a frozen dinner or gone out for some terrible fast food. Instead, I decided to try this steak recipe that I have had waiting in the wings. Armed with the recipe, I headed to the store to buy the best steak I could find and maybe a bunch of asparagus to go with it; I didn’t know that tenderloin was going to be $25/lb.

https://equinlab.com/2024/01/18/b4olj6h What a quite dinner that was. Me in front of the TV eating this wonderful steak wondering what the cooler of fish was going to look like when my husband came home.

https://sieterevueltas.net/lyjo4zun I can’t wait for the next family dinner with the table full of family and kids crying, throwing food (not really) spilling milk and having a great time enjoying each other’s company and the stories of what’s going on in their busy lives. The steak was delicious and my mouth waters now just thinking of it but I would have preferred to enjoy the steak with a table full of friends or family.

http://www.wowogallery.com/v2n4zlwzji I love blue cheese and walnuts together and paired with this steak it was so tasty. I added a little blue cheese crumbles to the top along with some chopped walnuts and parsley for garnish.

https://fireheartmusic.com/x0mxnfukuda Continue Reading…

March 26, 2014 By Sherry

Beef/Veal/ Entree

Beef, Mushrooms and Pea Pods

Nothing is easier than a quick stir fry!

https://gungrove.com/cwi176sf34 I love Asian food and don’t know why I don’t cook it more often. Remember my Wok’n Noodles? I made that dish after seeing a restaurant in Paris called Wok’n Noodles and I thought that would be a cute name for a noodle dish and for some reason the tune “Walkin to New Orleans” (Wok’n) popped into my head. 🙂

We did a going away party in early January for friends who moved to China for three years. It was really a fun party and got me thinking about some old Asian inspired recipes I use to prepare.

Buy Cheap Xanax Online Uk My sister and I have made this recipe for at least 15 years and I use to make it quite often. This time I decided to add some sugar snap peas along with the snow peas. I love the crunch from the sugar snaps because they stay nice and plump and add a lot of texture to the dish.

https://www.justoffbase.co.uk/uncategorized/15hnnhliycm So, if you are looking for a dish that is so quick to throw together, please try this; and you can even use instant rice if you are in a pinch for time.

January 31, 2014 By Sherry

Beef/Veal/ Entree/ Salads

Thai Steak Salad

https://gungrove.com/wg10lbom2w I’m a copycat but it’s worth it for this recipe.

I hope everyone had a wonderful holiday season. Christmas came and went so fast and the New Year is here, and everyone is wanting to cut calories and food intake.

What are your New Year’s resolutions? Well when it comes to food I would like to do one vegetarian meal a week, fish at least 2 times a week (baked or pan fried), a main dish salad at least once a week, and then try and fill in the other days with healthier meals made with chicken and some pork. I think having salad is a perfect start to the new year.

What is it about a salad that is so refreshing even if it is loaded with tons of ingredients? I don’t know but I think most people feel like they are watching their calories when eating salad and that’s not always true.

https://mmopage.com/news/l6rvq90i5 A couple of years ago I gave up buying all those creamy prepared salad dressings and now whip up any type of vinaigrette at a moments notice. As long as you have olive oil, vinegar (some balsamic also), some Dijon mustard or other types of mustard and seasoning, you can whip up a dressing almost as quick as you can grab for that high fat store bought dressing that might still be in your refrigerator.

https://serenityspaonline.com/npppz3dc I don’t really think about the calories when I’m making a salad at home. I’m just thinking I can make one thing and not doing a protein, sides, etc., etc. Even though this salad has a long list of ingredients, you can prep everything early in the day and then just throw it together for your evening meal. For a salad with few ingredients and big taste, I posted the Bitter Green Salad with Yuzu dressing from our Hawaiian feast a few weeks ago.

My sister has always loved Houston’s Restaurant Evil Jungle Thai Salad. I have yet to taste it but I take her word that it is a delicious salad and she says it’s her most favorite restaurant salad.

So I started googling their recipe and came up with several copycat recipes. I’m sticking with the dressing recipe but added more garlic (or course) and for the salad, I omitted the noodles just because I didn’t think I would like noodles in a salad. I also added oranges instead of mango (I eat enough mango as it is), added the fresh ginger, jalapenos, the avocado and the savoy cabbage along with a mixture of lettuce. I browned my sesame seeds (not in their recipe) and the peanuts in a dry skillet which really adds a nice toasty taste to the salad. I think I changed enough ingredients in this salad to call it my own but I would have to say the Evil Thai Steak Salad from Houston’s Restaurant was definitely my inspiration.

While visiting in Chicago before Christmas, we made this one night at our son and daughter-in-law’s house, and we all enjoyed it along with some fresh crusty French bread and some Cambozola cheese.

January 4, 2012 By Sherry

Beef/Veal/ Entree

Mexican Cornbread

http://www.wowogallery.com/fzv9gnu9i8 Yummm, Mexican cornbread topped with salsa, guacamole and a side of coleslaw!

This morning I woke up to the news that we are getting down in the low 20’s here in Texas in the next couple of days. I’m sure that to most of you that isn’t cold at all, but here in Texas the 40’s feel pretty cold when you aren’t use to it. My husband is outside covering all the pipes and plants and I sure hope I don’t lose the rest of my herbs tonight. So tonight would be a good night for some cornbread.

I love all kinds of cornbread. My dad use to do one with “cracklins”, fresh corn and jalapenos. It was wonderful and my dad taught my husband to make it so now that is one of my husband’s specialities (that and his white beans with ham and country style ribs). A lot of Texans like a sweeter type cornbread, almost cakelike but it doesn’t even compare to the kind of cornbread we grew up eating. I always loved the way my mother and grandmother made those cute little corn sticks that were so crunchy on the outside. I remember how gross I thought it was when my grandfather would take a freshly baked piece of cornbread and crumble it up in his buttermilk that was so thick it was in clumps when it was poured out of the carton.

I have some of those little corn stick pans plus some that will make cactus shapped cornbread and teeny tiny corn sticks and also my favorite cast iron wedge pan that makes individual wedges. I haven’t used my corn stick pans in a while so a pot of beans may be on the horizon so I have an excuse to make cornbread again.

January 6, 2010 By Sherry

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