April 12th, 2011 | Beef, Yankee Cook Recipes | No Comments »
As you may have noticed, YC's been on hiatus for a bit here. Winters are rough, I'm finishing up graduate school, working and living my life. I don't want to be one of those cliche bloggers who says, "Oh dear me. I've totally neglected my blog," but here you have it. Whatever. Blogs are cliche anyway, so no harm done.
Another factor in my neglec...
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February 15th, 2011 | Appetizers, Nibbles and Dips, Beef | No Comments »
This lovely little nibble is always a big hit at parties. It adds a hearty touch to round out a menu of veggies, dip and canapes. The spices and salt break down the meat as it marinates overnight, resulting in tender, delicious morsels.
If you have a chaffing dish, or even a fondue pot, you may want to use it to serve the Moroccan Beef Hors d’Oeuvres to keep them from ...
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July 10th, 2010 | Beef, Yankee Cook Recipes | 1 Comment »
This is one of those recipes that's really just a reflection of what we have for dinner when I don't feel like trying, but it actually turns out to be simple and great.
For some reason, a dinner of steak tips, Brussels sprouts (I know, I know! I bought Brussels sprouts out of season. Scandal. I also bought cookies in a box the other day. I don't even know myself anymore.) and mashed ...
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May 28th, 2010 | Beef, Yankee Cook Recipes | No Comments »
Sure, this recipe is a tiny bit similar to last week's stuffed chicken. To be honest, I'm feeling a little uninspired these days. It's been a long winter and I'm just biding my time until our farmers market opens. I'm really looking forward to the availability of fresh local produce again.
Veal Scallopine is a quick dish. Cutlets are thin and take only a few minutes to cook, so while this is not necessarily a sum...
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May 11th, 2010 | Beef, Yankee Cook Recipes | No Comments »
There's something about eating noodles with chopsticks that, to me, has always seemed supremely exotic and fun. I know that sounds provincial, as quite literally
half of the world eats noodles with chopsticks as an everyday occurrence and thinks nothing of it.
Growing up in the 80's though, in suburban New England, films...
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April 24th, 2010 | Beef, Yankee Cook Recipes | No Comments »
I made a lovely locally raised, grass-fed top round roast the other day. I should say, it
was lovely, until I tragically overcooked it. Horrors, I know.
What do you do when life gives you overcooked grass-fed top round roast? Make empanadas. That's what I always say.
This is a good recipe for any leftover beef, overcooked or not. But, if the meat is a little on the dry or tough side, the acidity in the vi...
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March 23rd, 2010 | Beef, Regional Cuisine, Yankee Cook Recipes | No Comments »
There's always all kinds of hubbub over corned beef and cabbage this time of year. My grandmother used to make New England Boiled Dinner, which is similar. Made with more winter vegetables, it's a whole meal in itself, including potatoes, parsnips and carrots.
The cabbage and potatoes take on the corned beef's brininess, which is complemented by the sweetness of the carrots and parsn...
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March 5th, 2010 | Beef, Yankee Cook Recipes | No Comments »
Like many children of the 80s, my mother worked full time and cooked every dinner. Although my mother was (and is) an expert at getting home at 5 and having a nutritious and interesting dinner on the table by 7, it was decided at one point when I was in elementary school that my father would make dinner one night per week, in addition to his weekend morning pancake and bacon feasts.
This meatloaf made a regula...
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February 24th, 2010 | Beef, Slow-Cooking, Soup, Yankee Cook Recipes | No Comments »
It is raining, cold and windy here today. There are whitecaps out on the water and raindrops on the windows. It's the perfect weather for making a nice soup. Homemade stock makes all the difference with soup. Sure, it's easy to open up a carton of beef or chicken stock, but it's just as easy to ma...
view full post »
February 1st, 2010 | Beef, Yankee Cook Recipes | No Comments »
We drove out to a nearby farm yesterday to stock up on all natural, hormone-free locally raised meats. Once we got there, we both remembered the organic chicken awaiting our attention in the freezer at home and it just didn't seem as pressing to buy a plethora of meats. After driving an hour, we ended up getting beef tips and andouille sausage. Someti...
view full post »
January 13th, 2010 | Beef, Slow-Cooking, Yankee Cook Recipes | 2 Comments »
This holiday season, I was given the greatest gift of all. A slow cooker! Yay! I decided to christen it with short ribs.
The meat melts down over the course of hours, turning into rich, tender bits of falling-off-the-bone loveliness. I like to use vegetables that hold their shape well, like mushrooms and onion...
view full post »
December 4th, 2009 | Beef, Regional Cuisine, Soup, Yankee Cook Recipes | No Comments »
This type of meat stew washed up on the New England shores with the colonists. If the Puritans hadn't already been making it in England, they likely learned it from the Dutch (the Puritans, who eventually landed in New England, originally fled to the Netherlands before leaving for America).
On a trip t...
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November 10th, 2009 | Beef, Sauces, Yankee Cook Recipes | 3 Comments »
I ran into a vegetable I'd never seen before at the farmers' market the other day. Lush and green with little yellow flowers, it looked almost like broccolini. I asked the vendor what it was and he replied, "Summer Jean."
He said that although you could eat it raw, it's best cooked in stir-fries. He described it as lemony and peppery, and that the stalk has the same texture as a potato, rather than being stringy like othe...
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As you may have noticed, YC's been on hiatus for a bit here. Winters are rough, I'm finishing up graduate school, working and living my life. I don't want to be one of those cliche bloggers who says, "Oh dear me. I've totally neglected my blog," but here you have it. Whatever. Blogs are cliche anyway, so no harm done.
Another factor in my neglec...
This lovely little nibble is always a big hit at parties. It adds a hearty touch to round out a menu of veggies, dip and canapes. The spices and salt break down the meat as it marinates overnight, resulting in tender, delicious morsels.
If you have a chaffing dish, or even a fondue pot, you may want to use it to serve the Moroccan Beef Hors d’Oeuvres to keep them from ...
This is one of those recipes that's really just a reflection of what we have for dinner when I don't feel like trying, but it actually turns out to be simple and great.
For some reason, a dinner of steak tips, Brussels sprouts (I know, I know! I bought Brussels sprouts out of season. Scandal. I also bought cookies in a box the other day. I don't even know myself anymore.) and mashed ...
Sure, this recipe is a tiny bit similar to last week's stuffed chicken. To be honest, I'm feeling a little uninspired these days. It's been a long winter and I'm just biding my time until our farmers market opens. I'm really looking forward to the availability of fresh local produce again.
Veal Scallopine is a quick dish. Cutlets are thin and take only a few minutes to cook, so while this is not necessarily a sum...
There's something about eating noodles with chopsticks that, to me, has always seemed supremely exotic and fun. I know that sounds provincial, as quite literally half of the world eats noodles with chopsticks as an everyday occurrence and thinks nothing of it.
Growing up in the 80's though, in suburban New England, films...
I made a lovely locally raised, grass-fed top round roast the other day. I should say, it was lovely, until I tragically overcooked it. Horrors, I know.
What do you do when life gives you overcooked grass-fed top round roast? Make empanadas. That's what I always say.
This is a good recipe for any leftover beef, overcooked or not. But, if the meat is a little on the dry or tough side, the acidity in the vi...
There's always all kinds of hubbub over corned beef and cabbage this time of year. My grandmother used to make New England Boiled Dinner, which is similar. Made with more winter vegetables, it's a whole meal in itself, including potatoes, parsnips and carrots.
The cabbage and potatoes take on the corned beef's brininess, which is complemented by the sweetness of the carrots and parsn...
Like many children of the 80s, my mother worked full time and cooked every dinner. Although my mother was (and is) an expert at getting home at 5 and having a nutritious and interesting dinner on the table by 7, it was decided at one point when I was in elementary school that my father would make dinner one night per week, in addition to his weekend morning pancake and bacon feasts.
This meatloaf made a regula...
It is raining, cold and windy here today. There are whitecaps out on the water and raindrops on the windows. It's the perfect weather for making a nice soup. Homemade stock makes all the difference with soup. Sure, it's easy to open up a carton of beef or chicken stock, but it's just as easy to ma...
We drove out to a nearby farm yesterday to stock up on all natural, hormone-free locally raised meats. Once we got there, we both remembered the organic chicken awaiting our attention in the freezer at home and it just didn't seem as pressing to buy a plethora of meats. After driving an hour, we ended up getting beef tips and andouille sausage. Someti...
This holiday season, I was given the greatest gift of all. A slow cooker! Yay! I decided to christen it with short ribs.
The meat melts down over the course of hours, turning into rich, tender bits of falling-off-the-bone loveliness. I like to use vegetables that hold their shape well, like mushrooms and onion...
This type of meat stew washed up on the New England shores with the colonists. If the Puritans hadn't already been making it in England, they likely learned it from the Dutch (the Puritans, who eventually landed in New England, originally fled to the Netherlands before leaving for America).
On a trip t...