Welcome to the 7th HBinFive Bread Braid

This week for our HBinFive Bread Braid Challenge we made two very unique recipes, Avocado-Gaucamole Bread and Pesto Pine Nut Bread. Originally when I was planning the baking schedule, I thought these breads would be slightly green colored for St. Patrick's Day but as you see they are not green at all! But we enjoyed each of the breads although I do think the Pesto Pine Nut Bread was our favorite!

For the Avocado-Gaucamole Challenge I made Pulled Pork Sandwiches and All-American Cheese Burgers. And then with the Pesto Pine Nut Bread I made a Fried Egg Sandwich Deluxe with Bacon and by clicking on the below titles you can visit the posts for more information.



Pulled Pork Sammie





All-American Cheese Burger





Fried Egg Sandwich Deluxe with Bacon





If you are participating in the HBinFive Bread Braid, please be sure to add your permalink below, and not your general address.

Please leave a comment. Every once a while Mr. Linky flies the coop and we can then find your photos by clicking on the comment links.

Don't forget to copy and paste the HBinFive Badge in your Bread Braid post or somewhere on your FB Page. Or you can mention HBinFive but your blog post must be identified with HBinFive.

Please be sure to link back to the host blog, Big Black Dog, so your fellow bloggers who are participating today, will get lots of visits, as well.

Please do not add your link below until your HBinFive post or pictures are actually published.

***If any HBinFive member is concerned about linking up to the Bread Braid Gadget please send an email to me at ms dot bigblackdog at gmail dot com with your name and the URL of your pictures and I will link you up as soon as I can.


Please feel free to click on any of the links below and visit some of our HBinFive Members and see their wonderful interpretations of this recipe!








All Rights Reserved 2008-10 © BigBlackDog

It's time for Pink Saturday

This will be a quiet Pink Saturday with 1 gorgeous dinner and one super gorgeous cake carrier! Sorry I don't have more pink for you but I burned my hand on the grill Friday while experimenting baking bread outside. The bread turned out fabulously but I can only type a very slow one-handed hunt and peck for a few days.



I made a scrumptious dinner the other night, Filet Mignon with Blackberries. It was just delicious! Notice the gorgeous medium rare pink of a perfectly cooked Rib Eye steak. I did not think the dish was going to be quite so good otherwise I would have bought a bottle of wine too! It's a very easy recipe and went together rather quickly too. Please click here if you'd like to copy the recipe.






I rarely ever make layered cakes but I sure have a gorgeous cake carrier whenever I do! I bought this beauty during a particular bad week during our renovation project. Every once in a while I had to reward myself with something spectacular. I knew the minute I saw this on Ebay it had to be mine.











Thank you so much for visiting my blog for Pink Saturday and please visit Miss Beverly of How Sweet the Sound and see what the other Pinksters are up to!

And don't forget our Pink Saturday motto:

Get Pink !!!
It's not just a color, it's an attitude.




All Rights Reserved 2008-9 © Big Black Dog

Filet Mignon with Blackberries

I never liked Blackberries. I thought they were too sweet and had too many hard, little seeds resembling teeny tiny BBs. But I love Red Raspberries, in fact every home we've ever lived in I've planted Red Raspberries but never Blackberries until now. Over the last two years I've grown to love Blackberries. And yes they are full of little nasty seeds but dental floss and a sieve take care of that problem!

I like Blackberries in just about any kind of dessert. But as a savory sauce with beef OH MY GOSH..delicious! If you can only make one thing from my blog let it be this recipe. It was delicious! Nope it was better then delicious, it was fabulous! In fact it was better then fabulous, it was a scrumptious, outstanding dish! And Mr. Tastebud's loved it!






Instead of using Blackberry Preserves I used fresh mashed Blackberries, added a little sugar and then cooked it down until thick. Since we are not in a Filet Mignon economy, I used a rib steak instead and I did not make the Compound Butter. I served the Rib Steak with Blackberries with steamed asparagus and a side dish of Israeli Coucous and finely chopped vegetables.

Israeli Couscous was something I've wanted to try for over a year but could not find it in my area. My friend and fellow Whisker, Glennis of Can't Believe We Ate sent me two boxes and I am so happy to finally taste it. The Israeli Couscous was wonderful and I'm keeping my eyes peeled for more! Thank you so much for thinking of me!






Filet Mignon with Blackberries
Recipe adapted from The Deen Brothers

Beef and Blackberry Sauce:
4 (6-ounce) Filet Mignon steaks
Salt and freshly ground black pepper
2 tablespoons olive oil
1/4 cup finely chopped shallots (I used 4 green onions finely chopped including tops)
1/2 cup dry red wine (recommended: Cabernet Sauvignon)
1 cup low-sodium beef broth
3 tablespoons blackberry preserves (see recipe for Fresh Blackberry Sauce below)
2 tablespoons unsalted butter
Compound butter, for garnish, recipe follows
Blackberries, for garnish

Compound Butter:
1 stick unsalted butter, room temperature
1/4 cup fresh blackberries
In a bowl, combine butter and blackberries and mix well.

Pat the steaks dry with paper towels and season generously with salt and pepper. In a heavy skillet, heat the oil over medium-high heat until almost smoking. Sear the steaks in the hot oil for 3 minutes per side for medium-rare. Transfer the steaks to a serving plate, tent with foil, and let stand.

Using the same skillet, saute the shallots for 1 minute. Add the red wine, scraping up any browned bits on the bottom of the pan. Let wine boil until reduced by half. Add broth and blackberry preserves or the Blackberry Sauce (recipe below), return to a boil and reduce by half. (The sauce should coat the back of a spoon.) Whisk in the 2 tablespoons butter. Season sauce with additional salt and pepper, to taste.

To serve, drizzle the sauce over the steaks. Place a pat of compound butter and scatter a few blackberries on the plate

Compound Butter:
Place on plastic wrap to mold into a log shape. Wrap and refrigerate until ready to serve.



Blackberry Sauce
Recipe developed by Big Black Dog

1-2 c fresh Blackberries
2-3 tsp sugar

Put Blackberries in a food processor or blender and whiz until finely minced. In a small sauce pan add the mashed Blackberries. Over medium-low heat bring to a simmer and add the sugar 1 tsp at a time. While constantly stirring, simmer about 20 minutes or until sauce becomes thick.

Strain sauce through a fine sieve catching all the seeds. Discard seeds. Set aside.







All Rights Reserved 2008-9 © Big Black Dog

Spaghetti and Meatballs

Believe it or not I have never made Spaghetti and Meatballs. I’ve made Spaghetti and I’ve made Meatballs but never together. I didn't really care for meatballs until I tasted Mama’s Meatballs! And they are totally delicious!

Although my Red Sauce is a very quick and easy, the meatballs do take time to make, form and fry. But you can make the meatballs and refrigerate over night. And the next day fry the meatballs and make the Red Sauce. I actually think the meatballs are better if formed and put in the refrigerator for the night.

The meatball recipe is large but the meatballs can be safely frozen. And for a special treat you can make meatball sandwiches. The Meatball Sandwiches I have pictured were served on homemade Anadama Buns.






Michelle's Red Sauce
Recipe developed in the kitchen of Big-Black-Dog

1 can good quality Italian Plum Tomatoes (5-6 whole tomatoes and juice)
3 TBL EVOO
3-4 whole garlic cloves, peeled
5-6 sun dried tomatoes, sliced thin
1 c. fresh basil, minced
2 sprigs of fresh tarragon, minced
1/2 tsp hot Hungarian paprika
1/2 c. fresh parsley, minced (save a little to sprinkle on top for serving)
Fresh ground pepper to taste

Topping:
Fresh minced parsley
1/4 c. freshly grated Parmesan cheese

In a heavy bottomed pot, over low heat add EVOO.

Turn the burner down to simmer and add the whole garlic cloves. Simmer the cloves until just golden brown. Watch the garlic closely so that it does not burn.

Remove cloves to a cutting board and smash with a fork. Return smashed cloves to the warm EVOO.

Add the tomatoes including the juice. Break up the tomatoes with a fork.

Add the dried tomatoes, minced herbs, paprika and pepper and simmer for a few minutes.

Continue to simmer for about 5 minutes and then add the fresh chopped parsley and gently stir.

Serve hot over linguine and sprinkle with minced parsley and freshly grated Parmesan cheese.






Mama’s Meatballs
Recipe adapted from Chef Rocco Dispirito’s Mama

1/3 cup chicken stock
1/4 cup diced yellow onion
1 clove garlic, minced
1/4 cup fresh flat-leaf Italian parsley, chopped fine
1/2 lb ground beef
1/2 lb ground pork
1/2 lb ground veal
1/3 cup plain breadcrumbs
2 eggs
1/4 cup parmigiano-reggiano cheese, grated
1 teaspoon red pepper flakes
1 teaspoon salt
1/4 cup extra virgin olive oil
3-6 cups of your favorite marinara sauce

Place the chicken stock, onion, garlic, and parsley in a blender or food processor and puree.

In a large bowl, combine the pureed stock mix, meat, bread crumbs, egg, Parmigiano-Reggiano cheese, red pepper flakes, and salt.

Combine with hands until mixture is uniform, do not overmix.

Put a little olive oil on your hands and form mixture into balls a little larger than golf balls.

Pour about 1/2 inch of extra virgin olive oil in straight sided, 10-inch-wide saute pan and heat over medium-high flame.

Add the meatballs to the pan, working in batches if necessary, and brown meatballs, turning once. This should take about 10-15 minutes.

While meatballs are browning, heat the marinara sauce in a large pot.

Transfer the meatballs to the pot with the marinara sauce and simmer for one hour.

Serve alone or over your favorite pasta.







All Rights Reserved 2008-9 © Big Black Dog

Anadama, Artos, Bagels, Meatballs and Mini Pizzas **Whew

I joined a new weekly bread baking group, Bread Baker's Apprentice(BBA). And we will be baking from the book. "The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread" by Peter Reinhart. It is a beautiful book with wonderful diagrams and step-by-step photos.

Google Books has the entire book scanned and you can find the recipes by clicking here.




Our first bread was Anadama Bread, an old New England yeast bread recipe, made with molasses and cornmeal. I made one single loaf and 12 hamburger buns. It was a very tender and delicious bread and although it did have molasses in it, I would not classify this as a sweet bread at all. Recipe is located on Pgs 108-110.





This is a Meatball Sandwich made with one of my Anadama Bread Buns.





Our next bread was Artos: Greek Celebration Bread which is a large, gorgeous bread. Although my family is not fond of breads with dried fruit and nuts, the bread was so beautiful I was looking forward to making it. Unfortunately, dealing with bread proofing and my own personal schedule sometimes does not work out. I had to let the bread dough ferment just a little too long and the crust has yeasty bubbles on the surface. But it still is a good looking loaf of bread and I had fun making and decorating it. Again the recipe can be found at Google Books Pgs 111-113.





Our third bread is Bagels. I've made bagels before and in fact used this same recipe and they turned out perfect. Please click here to see my first batch of bagels and the recipe including my changes. Making bagels is a two-day process, including making the sponge the night before and then finishing the bagels the following day.

But the next day the outside temperature was, unexpectedly, in the 90's, and my bagels rise was much to fast and they were very large. I mean gigantic, enormous suckers. Like 6" across and almost impossible-to-handle huge. They did not turn out pretty but tasted great. Next time if it is hot outside I will either put the bread in the basement for the final rise or stash them in the refrigerator.

But all was not lost, for dinner that night I made mini pizzas with over-sized bagels. Just cut a bagel in half, layer sliced fresh tomatoes, grated mozzarella cheese, minced garlic, 3-4 fresh whole basil leaves and top with pepperoni. I popped them under the broiler for a minute or so and viola...DINNER is served. Most definitely a meal for my Call-it-Dinner category. The mini pizzas were so good. Next time I make bagels I think I might purposely make some extra large bagels for mini pizzas! The Bagel Recipe can be found on Pgs 115-122

Here's the layered mini pizzas before broiling.





Hot out of the broiler and looking delicious. Gosh they were so good!!!






All Rights Reserved 2008-9 © Big Black Dog

TFF -- Beef Stroganoff with Buttered Noodles

For Tyler Florence Fridays I decided to try Beef Stroganoff. I planned on making Stroganoff this week but it was an "on-again off-again" meal. We having some gorgeous Spring weather with temperatures in the 50s-60s with heavy humidity. And 1 day Stroganoff would sound so good but the next day I'd think maybe I should make something lighter. On Thursday I was starving so went forward with it and I'm so glad I did because Mr. Tastebuds loved this entree!! It was just delicious and we needed a good tummy warming meal after a very hard week for both of us!

I had made veal stock earlier in the week and substituted the veal stock for the beef stock. I used thin-cut round steak in place of the chuck. And, much to my horror, when I was half way through making the recipe I discovered I had no sour cream in my frig! I don't think I have ever been out of sour cream in my life. So I mixed about 2 TBL cream cheese with some heavy cream and it worked out great! And the gravy was much too thin so I added 2 TBL corn starch and let it thicken and it was perfect. Next time I will just add 2 c. stock which should be plenty.






Beef Stroganoff over Buttered Noodles
Recipe adapted from Tyler Florence

3 cups beef stock (next time I will use 2 c. stock)
1 carrot, chopped
6 sprigs fresh thyme
1 bay leaf
2 pounds chuck roast, cut into 2-inch cubes
Kosher salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 tablespoons cognac
5 tablespoons unsalted butter
1 pound mushrooms, sliced
3 cloves garlic, chopped
2 tablespoons sour cream, plus more for garnish
1 tablespoon Dijon mustard
2 tablespoons chopped fresh parsley leaves, plus more for garnish
1 (1-pound) package wide egg noodles

Heat the beef stock with the carrot, 3 thyme sprigs, and bay leaf. Pat the beef dry and season it with salt and pepper. Heat 3 tablespoons oil in a large heavy bottomed skillet over high heat. Fry the meat in batches so that it is browned on all sides. Lower the heat to medium and return all the meat to the pot. Add the onions and cook until they are soft, about 5 minutes. Pour in the cognac and cook until the alcohol has burned off, about 5 minutes. Add the beef stock, discarding the carrot, thyme sprigs, and bay leaf. Cook, partially covered, over a very low flame for 1 1/2 to 2 hours.

In a large skillet over medium heat, melt 3 tablespoons butter in the remaining 3 tablespoons olive oil. Add the mushrooms, garlic, and remaining 3 thyme sprigs and cook until the mushrooms are browned and cooked through. Remove from heat and set aside.

When the meat is done, remove it from the heat and fold in the mushrooms, sour cream, mustard, and parsley. Taste and adjust the seasoning with salt and pepper.

Meanwhile, cook the noodles in a large pot of boiling, salted water until tender. Drain the noodles well, toss with the remaining 2 tablespoons butter, and season with salt and pepper. Serve the stroganoff over the noodles; garnish with more sour cream and chopped parsley.


All Rights Reserved 2008-9 © Big Black Dog

Tacos ***My Way!

It was the Friday before Christmas and I was doing some last minute grocery shopping. I had had my fill of holiday appetizers, brunches, alcohol and spicy dips and was not in the mood for cooking or even eating. As I was browsing through the aisles of my local market, I came upon some Thin-sliced Round Steak. As soon as I saw the thin steak I knew immediately what I was going to make....Tacos! But not just any old taco, it had to simple, tasty and fast with minimal cleanup.

I picked up the packet of Thin-cut Round Steak, a carton of Guacamole and packet of Flour Tortillas. I had canned some Salsa the previous summer so had it ready and waiting on my pantry shelf. And this was all I needed to make a wonderful dinner. I served the strips of steak, tortillas, salsa and guacamole so we could Make-it and Eat-it. I had my tacos with just steak and guacamole but of course my husband had his piled high with salsa. Any which way, the tacos were delicious!

And to make this meal sweeter, I finally found a use for the divided dish I bought some 25 years ago!




Tacos **My Way
Recipe developed by Big-Black-Dog

Packet of Flour Tortillas
1-2 lbs of thin-sliced Round steak
Guacamole
Salsa
1 TBL butter
2 TBL EVOO
Salt and freshly ground pepper to taste

Cut the thin round steak into 1/2" strips. In a frying pan melt butter and add EVOO. When oil is hot add the strips of round steak and saute until browned. Salt and pepper to taste. Remove steak to a paper towel and drain for a minute. Warm the tortillas in the microwave and you're good to go!

Note: When you saute the steak strips you can season with garlic or any herb or spice that you wish. Or you could marinate the meat overnight in EVOO, a little balsamic vinegar, red wine, garlic and any herb of your choice.






All Rights Reserved 2008 © Big Black Dog

Whisk Wednesdays — Brochet au beurre blanc

Our recipe this week for Whisk Wednesdays is Entrecôte Lyonnaise or Steak Lyonnaise style.

This is one of the simplest recipes we've done so far. And personally I have a hard time calling this french cooking as it seems pretty down home steak and potatoes to me! But the onions saute in butter, EVOO, stock, white white and red wine vinegar are too die for!!!!!! I ate some onions with every bite of steak and every bite of potato! And my husband, Mr. Tastebuds, loved them too!

I did read the recipe incorrectly and now understand that I was supposed to mix onions in with the potatoes and then make separate saute onions with the wine and stock for the steak. Oh well, it still was good!



Entrecote Lyonnaise
Recipe adapted from Cordon Bleu At Home

Lyonnaise Potatoes
2 lbs medium waxy potatoes (red or white), unpeeled
6 TBL butter
2 TBL vegetable oil (I use EVOO)
2 medium onions, sliced fine
Salt and Pepper

1 TBL veg. oil (I used EVOO)
3 sirloin steaks, 14 oz each
Salt and Pepper
6 TBL unsalted butter
6 medium onions, sliced fine
1/2 c. white wine
1 1/2 TBL red wine vinegar
1 c. brown stock (I used chicken stock)
1 TBL chopped parsley
1/2 bunch watercress for garnish (I used fresh parsley)


We had a gorgeous fall this year in Northern IL. My oaks were were in full color along with the maples. It was so pretty and even the weather cooperated with warm temperatures until late last week! Below is the view from my office window. Isn't it gorgeous!!




All Rights Reserved 2008 © Big Black Dog

Whisk Wednesdays — Pavis de Rumsteak au Poivre Vert

This weeks recipe for Whisk Wednesdays is Pavis de Rumsteak au Poivre Vert or Pepper Steak which is one of my favorites. Although one of my favorites, I've never made it and it's so easy and fun!

I thought I had all the ingredients but when I went to get the cream I knew I was in trouble. I had less then 1/4 c. of cream so had to substitute 2% milk. But even with this small substitution the steak was delicious. I served it with steamed, buttered broccoli and roasted potatoes. YUMMY!!

Pavis de Rumsteak au Poivre Vert
Recipe adapted from Le Cordon Blue at Home

2 TBL green peppercorns
6 sirloin steaks abt 6 oz each
Salt
1 TBL vegetable oil
2 TBL butter
3 TBL cognac (I used brandy)
3/4 c. brown veal stock (I subbed my own beef stock)
3/4 c. heavy cream


All Rights Reserved 2008 © Big Black Dog

Whisk Wednesdays — Estouffade de Boeuf Provencale

I've been so bad with my blog and especially with my on-line monthly cooking groups! But I'm finally to the point where I do have a bit more free time and hopefully I will be able to catch up with my postings.

The Estouffade de Boeuf Provencale was the Whisk Wednesdays recipe from about a month ago and I just never could find an hour to type up my post. But here it is and it was OHhhhhhhhhhhhh so good too! We had it on a rather brisk, fall day so it was a perfect tummy warmer.

Estouffade de Boeuf Provencale
Recipe adapted from Le Cordon

5 oz pork fat back sliced 1/8" thick
2 1/2 lbs beef chuck roast

Marinade:
1 onions
2 carrots
1 tomato
4 cloves of garlic
1 Bouquet Garni
20 peppercorns
4 c. dry red wine
3 TBL cognac (I subbed brandy)
3 TBL EVOO

3 TBL vegetable oil
3 oz bacon rind
3 TBL flour
1 lb tomatoes
Salt
6 oz black olives

All Rights Reserved 2008 © Big Black Dog

Whisk Wednesdays and Steak Mirabeau

OMG.....DELICIOUS! Absolutely, out-of-this-world wonderful entree! Who would have thought that anchovies and beef could be so fabulous! Mr. Tastebuds and I loved it!

The recipe did call for Fried Onion Rings and Roasted Tomatoes which we enjoyed very much! I had some Red Onions that needed to be used, so fried up a large batch of onion rings and we ate every last one!! And I could use my fresh from my garden tomatoes too! All in all it was a perfect summer dinner.



Steak Mirabeau -- Beef Tenderloin Steaks with Anchovy Butter
Recipe adapted from Le Cordon Bleu at Home

6 Tenderloin Steaks
Vegetable oil
Fresh ground pepper
18 oil-packed anchovy
6 green olives

Mirabeau Butter:
15 oil-packed anchovy
8 TBL butter, softened

Onion Rings
3 large onions
Salt and Pepper
1 TBL parsley
Milk
1 c. flour
Oil for frying

Roasted tomatoes
6 medium tomatoes
2 TBl butter, softened


I can't wait for next weeks Whisk Wednesdays which is Brochet au Beurre Blanc (Whole Poached Pike with White Butter Sauce) pages 307-308.


All Rights Reserved 2008 © Big Black Dog

Remember Babe, Paul Bunyan's buddy?

Babe the Blue Ox

I stumbled upon a new food blogging event the other day and let out a sigh of relief! Finally...oh finally a meat event....OH MY, I am thrilled!

Hank of Hunter Angler Gardener Cook is hosting the 1st Meat and Greet. Such a cute name, but where is the cool logo? :)

Since I was planning on making Braised Ox Tails this weekend, the timing could not be more perfect. My husband is in 7th heaven every time I make them. On the other hand, I could skip the tails but the gravy and the vegetables braised along with the Tails are melt-in-your-mouth good!!




My photos did not turn out as well as I would have liked. They came out very dark although the tails were beautifully braised. Oh well.....


Braised Ox Tails
Recipe developed in the kitchen of Big-Black-Dog

2 c. of Merlot wine
1-2 c. of chicken stock
2 TBL Balsamic Vinegar
1 TBL basil
1 tsp marjoram
1/2 tsp tarragon
1/2 tsp rosemary
3-4 cloves of garlic, crushed
3-4 carrots, cut into 3-4" pieces
10-12 small brussel sprouts
Salt and pepper to taste

Mix the wine, stock, vinegar and herbs. Place the tails and vegetables in a low, oven proof dish and pour the wine mixture in the dish. Cook at 300 degrees for 2 hours.

The sauce makes delicious gravy! I removed the meat and vegetables, strained the sauce and made my gravy with a corn starch/flour mix and served it over mashed potatoes.



I braised the Ox Tails in my Tagine..one of my favorite cooking vessels!




All Rights Reserved 2008 © Big Black Dog

Diner Food

Well I did not have a good baking weekend. I tried out 2 new recipes, 1 was a total bomb and I threw it out. The other tastes pretty good but does not look very appealing.

It's not often that I have 2 recipes fail in a row so baking depression is not a common ailment of mine!

BUT, I did make a wonderful dinner Sunday night, Patty Melts and homemade potato chips. And I served it in my new plastic diner baskets that I picked up last week. I love my new Diner Baskets and will use them often.

Joe's Patty Melt was made with a grilled burger, caramelized red onions, swiss cheese and mustard on grilled whole wheat. And mine was a grilled burger, mozzarella cheese with horseradish sauce on grilled sour dough bread.

Yum....Yum.....YUMMY!!




My absolute favorite Patty Melt is a grilled burger with mozzarella and topped with creamy cole slaw on grilled sour dough. But I was too lazy to make the cole slaw!


All Rights Reserved 2008 © Big Black Dog