Belgian Ale Joes

I got this recipe off a friend's blog and tweaked it just a bit by using a Peated Scotch Ale for the beer instead of a Belgian ale.  This beer was really rich and creamy and perfected this recipe.  I served it up with some seasoned fries, a simple arugula salad with a balsamic vinaigrette and a glass of Robert Mondavi's Meritage. YUM!

INGREDIENTS

2 tablespoons Extra Virgin Olive Oil

1 1/2 pounds ground beef

1 onion, chopped

1 teaspoon ground allspice

1 bay leaf

1 bottle dark Belgian beer (or Peated Scotch Ale)

1/4 cup dark brown sugar

2 tablespoons vinegar

3 tablespoons Dijon mustard

1 cup beef stock

4 rolls, split and toasted

INSTRUCTIONS

Place a large skillet over medium-high heat with 2 turns of the pan of extra virgin olive oil, about 2 tablespoons. Add the beef to the skillet and cook until golden brown, 5-6 minutes.

 Add the onion, allspice and bay leaf to the pan, season with salt and pepper, and cook until the veggies are tender, 5-6 minutes. Add the beer to the pan and cook a few minutes to reduce the liquid a little and concentrate the flavor.

In the meantime, combine the brown sugar, vinegar, Dijon and beef stock in a small bowl and stir until the sugar is dissolved. Add this mixture to the pot and cook until reduced and thickened, 15-20 minutes.

Yield: 4 Generous Joes

Cheesy Meatball Soup

This soup may not sound that exciting but it is one of my favorites and everyone I make it for loves it.  As a crockpot soup it requires little effort and if you want to make it even easier just use frozen meatballs instead of making your own.  Serve it with a nice crusty bread for dipping. 

INGREDIENTS
2 cups water

2 cups chicken or beef stock

1 cup corn

1 cup potato, chopped

1 cup celery, chopped

½ cup carrot, peeled and sliced

½ cup onion- chopped

1 (8 ounce) jar Cheez Whiz (you can also use Velveeta)

1 lb ground beef

¼ cup bread crumbs

1 large egg

½ tsp salt

GARNISH
cracked black pepper
parsley
Tabasco sauce

INSTRUCTIONS

Mix first 7 ingredients together in crockpot. Combine ground beef, bread crumbs, egg and salt together in bowl and form small meatballs; place in crockpot. Cover and cook on low for about 8 hours, giving it a gently stir occasionally if you are able. About 15 minutes before serving add the Cheez Whiz (or Velveeta) and stir gently.  Check soup for salt and pepper.   Garnish soup with cracked black pepper, parsley, or Tabasco sauce if you like.  

Yield: 4 big bowls of soup or 6 smaller bowls.

Siebenfelder Bread

I was turned onto this bread by my mom who loves it.  This is the recipe she uses to make it except that she makes it into two free-form rounds and bakes it on 325 but since I am obsessed with artisan style I modified the method a bit to get a crustier version.

1 cup warm water
1 1/2 tablespoon oil
1 large egg
1/2 tablespoon white vinegar
1 1/2 teaspoon sugar
1 cup rye flour
2 cups bread flour
2 tablespoons gluten
2 tablespoons caraway seeds
1 teaspoon salt
1 1/2 teaspoon active dried yeast

To complete by bread machine: Place all ingredients into the bread machine in order listed.  Select the whole grain cycle if you have it otherwise  use the white bread cycle.  Let the machine do all the work.  The machine will make one 1 1/2 pound loaf.

Dough Cycle Use:  Place all ingredients into the bread machine in order listed. Select the dough cycle.  When dough cycle completes (about 90 minutes) remove dough and shape into a ball.  Divide ball in half.  Shape each ball into a fat baguette.   Place on parchment paper and let bread raise in warm place until doubled in size.  Preheat oven to 400 degrees with pizza stone letting the stone heat for about 20 minutes to get nice and hot.  Brush the top of the loaf with water and give it several slashes with a serrated bread knife.  Slide onto hot pizza stone.  Bake for about 25 minutes or until bread is golden brown.  Remove bread and let cool on cooling rack. 

Yield:  2 medium sized loaves.

Cinnamon-Butter Glazed Gnocchi & Sweet Potatoes

I love gnocchi and I'm always looking for new ways to eat it.  I found this recipe in the Hy-Vee grocer magazine which has some really delicious recipes. I wasn't sure what to expect with the ingredients in this sauce but thought it was worth a try.  Adding the Parmesan cheese upon serving it is a perfect compliment to the sweetness of the sauce.

INGREDIENTS

2 medium sweet potatoes, peeled and cubed

2 tablespoons brown sugar

2 1/2 teaspoons cinnamon, divided

1/2 cup unsalted butter

3 tablespoons maple syrup

1/4 teaspoon ground black pepper

1 tablespoon dried sage

1 (16 oz.) package gnocchi

Parmesan cheese fro sprinkling

INSTRUCTIONS

Preheat oven to 400 F. In a medium bowl, combine sweet potatoes, brown sugar and 1 teaspoon cinnamon.  Stir to coat potatoes.  Spread evenly on a lightly greased baking sheet.  Bake 25-30 minutes or until browned.  

In a large saucepan, melt butter.  Add maple syrup, remaining 1 1/2 teaspoon cinnamon, black pepper and sage; simmer.  Prepare gnocchi according to package directions.  When gnocchi is done strain and place into butter sauce.  Continue to simmer in butter sauce until sauce has thickened.  Add baked sweet potato cubes and toss lightly to coat.  Garnish each serving with Parmesan cheese liberally.

Yield: Serves 4.