Oxbringa Corned Beef
March 27, 2017
2017 “Oxbringa” beef brisket served with horseradish sauce. (and we thought boiled brisket was Irish! hah) Serves 6
Ingredients for boiled Oxbringa Brisket. Simmer 2-3 hours in covered pot of water. Save 8 dl (~3.3 cups 27 oz) broth. Drain and cool meat (overnight ok). Slice thin to serve on platter. Cover with horseradish sauce & parsley.
Use fresh horseradish (not the vinegar pickled horseradish).
Don’t forget to make soda bread!
- 2-3 LB brisket
- 1 carrot
- 1 leek – white part
- 1 onion
- 15 peppercorns
- 2 laurel leaves
- 1 celery stalk
SAUCE
- 8 dl of strained broth from boiled brisket.
- 3 dl ( ~1 cup or 10 0z) whipping cream
- mix 3 Tb flour with 2 TB butter (melt butter in glass and mix together to make roux)
- Finely GRATE 1 horseradish 3 dl (~1 cup or 10 oz) or use 4-5 Tb from tube of horseradish. Mix half of grated horseradish into cream sauce. Save other half- some to sprinkle on top of brisket with parsley and some to serve as extra topping for those who want more horseradish.
Heat 8 dl of strained broth in a pot. Pour in the 3 DL (10 oz) of cream and bring to boil. Add/ whisk in the butter/flour paste. Bring to boil, continue boil, stir occasionally 10 minutes. Add extra butter (2 oz) if needed.
BOILED ROOT VEGETABLES
- Boil 2-3 lbs mix of root vegetables: small potatoes, celery root, carrots, parsnips. 15 min.
TO SERVE
- Place sliced oxbringa/brisket on serving platter. Pour some cream sauce over meat, sprinkle with horseradish and 1/2 C chopped parsley .
Scallion or Chives Mashed Potatoes
March 5, 2017
WSJ Feb 2017, Serves 6
- 3 Lbs Yukon Gold (peeled) and quartered
- 1½ C Whole Milk
- 2 bunches scallions (green onions) finely chopped
- 6 TB butter
- 1 tsp salt
- Bring potatoes in water to boil, reduce to simmer, uncovered 20 Min.
- Heat MILK until just comes to a simmer. Turn OFF heat, ADD SCALLIONS to milk.
- Drain cooked potatoes. Return pot, over low heat dry out a minute or so.
- Use masher or fork until potatoes almost smooth. ADD 4 TB cut BUTTER into potatoes, ADD milk, scallions & add 1 tsp salt. Continue to mash until potatoes are smooth.
- Transfer to a warmed bowl, make depression in middle, ADD 2 TB remaining BUTTER
Merguez and chickpeas
February 2, 2017
Merguez lamb sausage, ricotta, sundried tomato , chickpeas, harrissa, farro
- Roast/grill/pan fry merguez sausage
- Cook farro,
- Layer/assemble ingredients together.
Roasted Cauliflower
February 2, 2017
Ina’s: Heat oven 425º
(Cauliflower, Panko, garlic, grated parmesan)
- Slice 1 head cauliflower into ½” slices (snowflakes) . Leave core intact.
- mix with 3T olive oil, ¾ tsp salt, ¼ tsp pepper.
- Roast in oven on baking sheet 15 min.
- ADD ½ C Panko crumbs mixed with 1 TB oil, sprinkle on top of cauliflower slices 10 min more.
- Sprinkle with ½ C parmesan cheese, bake 2 min more.
VARIATIONS: add sliced onion, thyme sprigs, 2 cloves garlic
Fast Diet
December 27, 2016
one day: 500 calories, lots of water
2 meals 200 calories each
2 snacks 50 calories each
SNACKS 50 calories:
- 1 baby bel cheese
- 10 grapes
- ½ apple 1 tsp almond butter OR 1 stalk celery ½ TB almond butter
- 2 TB hummus 2 sl red pepper
- 1 slice crisp bread 1oz cheese
200 Calorie :
- 1 egg/1TB cheese/3 cherry tomatoes/toast
- 3 oz cheese/½ C lettuce /½ apple
- 1 sweet potato/ 3 oz yogurt/ 1 TB dried cranberries
- 4 oz chicken/1 C vegetables
- 2 eggs/1 oz cheese/½ C spinach
Boursin Buttermilk Mashed Potatoes
December 27, 2016
serves 6-10. Bake 400° 40 min.
Cook Potatoes
- 4 LBs yukon gold, boil 20 minutes, drain, cool & peel. Press in ricer.
Add ingredients
- 2 pkgs herb garlic Boursin
- 4Tb butter
- ¹⁄³ C chopped chives
- 1½ tsp kosher salt
- ½ tsp ground black pepper
- 1¾ C buttermilk – stir in until smooth & fluffy
Bake 40 minutes in 400°
- Spoon into greased baking dish. Top with 2 TBs butter. Cover with foil. Bake 30 min.
- Remove foil, bake 10 min more.
Cranberry Sauce Bourbon
December 27, 2016
Serves 8-10
- 2 12oz packages cranberries
- ²⁄³ C white sugar and 1¹⁄³ C brown sugar OR >1 C Turbino
- ¾ C orange juice
- zest of orange
- ¾ C water
- 1-3 TB bourbon
Cook all ingredients med-hi 15-20 min. Remove from heat & cool.
OR
serves 4-6
- 12 oz cranberries
- 1 ½C sugar
- 1 apple peeled, cored & chopped
- 1 C water
- zest & juice 1 orange
- zest & juice 1 lemon
- optional: add 2 TB bourbon
Venison Medallions juniper sauce
December 23, 2016
Serves 4, Belgian recipe. Use large cast iron pan. Ryan Haupt made this QED!
also check out http://honest-food.net/category/northern-european/
Serve with pinot noir /gamay / chianti.
- 1 ½ LB venison backstrap or loin (filet mignon or pork loin). Salt and rest at room temp for 30 min.
- 3 TB butter
- Pomegranate seeds for garnish
SAUCE
- 1 shallot minced
- 1 shot (1.5 ounces) of gin
- ¼ C demi-glace or reduced beef broth
- 1 tsp ground juniper berries
- 2 tsp fresh rosemary chopped
- ½ C sour cream or creme fraîche
COOKING
- Heat butter in pan, med-hi. Sear venison on each side, 3-4 min per side depending on how thick the loin. Remove from pan and let it rest on cutting board.
- Add shallot to pan, saute for 2 min. Turn off heat, add gin. High heat, stir with wooden spoon to deglaze pan.
- Add rosemary and crushed juniper, then demi-glace broth. Cook down until reduced (4-5 min until spoon leaves a trail).
- Turn off heat. When stops bubbling, add creme fraîche.
- Slice venison loin into medallions, lay down some sauce, place medallions on top. Add fresh cracked pepper and pomegranates .
Tuscan Kale Salad
December 2, 2016
QED delicious, sweeter kale salad. Serves 4-6
- One bunch Tuscan Kale, remove from stem.
- One pomegranate – seeds
- ¼ C raisins or cranberries
- ¼ C sliced almonds
- 1 oz shaved romano/Asiago cheese
Dressing
- 1 clove garlic
- 1 T lemon juice
- 1 T white wine or white balsamic vinegar
- 3 T oil
Grill game meat
October 29, 2016
Tips from Bernie to grill game meat
If thin: back strap & skirt steaks : 2 min + 1 min
thicker steak ( filet mignon) : 2 min + 2 min Turn off grill and let sit if meat thick > 1½ inches or 3 + 3 min
Olsson Recipes 