Just found this article and it me laugh a bit. I am starting to see why it appears this blog is hitting home with some people. Many people are trying to work their daily menus on a budget.
I am not alone! I think that people are getting back in control of alot of their spending and food seems to be a big factor. This statement "The back-to-basics approach is reflected in grocery store sales, says Maria Charvat, vice-president of product development for Loblaws (which owns Superstore and the President's Choice brand) in Toronto. She notes the grocery chain's sales of "single-ingredient products" are growing quickly. Things like flour, olive oil and other basics reflect a return to the kitchen to bake, batter and bowl your troubles away.
Cooking techniques for 2010 will focus on the braising of cheaper offcuts (great if you can find them, because major grocery stores don't stock these cuts regularly)." fits pretty much with what this site is about. Hey I've already had 2 braising recipes in a week!
It will be interesting to see if this trend does continue, at least I know I have some company out there!
Showing posts with label Braising. Show all posts
Showing posts with label Braising. Show all posts
Tuesday, January 26, 2010
Monday, January 18, 2010
Michele's Grandmothers Italian Braised Beef Pasta
So easy, so good. Can be a touch pricey on the budget (whenever I see blade roast on sale, I buy a couple and freeze them), but we have to treat ourselves on Sunday. Very little work, you just need alot of time to let it slow roast. We usually put it on timer and go out skiing in the winter. Come back and the house smells great!
This one is so good and easy that I hate to give it away but here it goes...
You need a big, deep roasting pan - We use the one that we would roast a turkey in.
3-5 lb - Beef or Veal Blade Roast
2 onions - coarsly chopped
1 head of garlic -(Yes a whole head)- crushed
2 each - Carrots and Celery - coarsly chopped
1 Cup -Red Wine
1 Can (16 oz) - Whole tomatoes - San Marzano if possible I find these are just so much better tastewise and are less watery than normal - but if they are too expensive ie. $2.00 a can - I use regular canned tomatoes and add an extra can of tomato sauce.
1 Can (8 oz) - tomato sauce.
Salt, Pepper, Oregano, Italian spices to taste
Put everything in the roasting pan, beef on top, add the spices.
Cook in oven for 4-5 hours at 175-200 degrees max.
When almost done cook 2 packages egg noodles - about 700 grams.
When finished - remove beef and let sit for 10 minutes - crush all ingredients in pan with fork. Add noodles to pan and mix thoroughly. Slice beef (it should be falling apart) and put on top.
Ready to serve.
You will have enough for left overs during the week.
This one is so good and easy that I hate to give it away but here it goes...
You need a big, deep roasting pan - We use the one that we would roast a turkey in.
3-5 lb - Beef or Veal Blade Roast
2 onions - coarsly chopped
1 head of garlic -(Yes a whole head)- crushed
2 each - Carrots and Celery - coarsly chopped
1 Cup -Red Wine
1 Can (16 oz) - Whole tomatoes - San Marzano if possible I find these are just so much better tastewise and are less watery than normal - but if they are too expensive ie. $2.00 a can - I use regular canned tomatoes and add an extra can of tomato sauce.
1 Can (8 oz) - tomato sauce.
Salt, Pepper, Oregano, Italian spices to taste
Put everything in the roasting pan, beef on top, add the spices.
Cook in oven for 4-5 hours at 175-200 degrees max.
When almost done cook 2 packages egg noodles - about 700 grams.
When finished - remove beef and let sit for 10 minutes - crush all ingredients in pan with fork. Add noodles to pan and mix thoroughly. Slice beef (it should be falling apart) and put on top.
Ready to serve.
You will have enough for left overs during the week.
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