Monday, March 26, 2018

Braised Brisket and Vegetables

I absolutely love my InstantPot, and I use mine several times a week. But, there are lazy Sundays when I enjoy putting my Dutch Oven to work.  Braising meats, in liquid, low and slow for several hours tenderizes meat until it's so tender that you don't really need a knife.

 We have made slow-grilled  brisket on the Weber (husband's favorite), and my personal favorite "Kansas City Style Burnt Ends" .  However, brisket is a perfect cut of meat to slow braise in the oven, and this is a new recipe that I saw on "The Pioneer Woman" show on Food Network.

This recipe is somewhat like my Pot Roast (adapted from the same show).  To build flavor, you have to make sure that your meat is patted very dry. Turn your oven-proof pot up as to high and sear that chunk of brisket until it's nice and brown on both sides (a few minutes).

I cut up onions and carrots nice and chunky. I passed on the parsnips because I haven't really bonded with that vegetable.  Once I removed the brisket all that beautiful "brown stuff" (fond) turned the onions a golden color and I sauteed the carrots for a few minutes.

For the braising liquid, I used beef broth, red wine, tomato paste, a little soy sauce and some brown sugar. I picked some fresh rosemary and thyme from our garden and toss that in.  Into a 300F oven it went.  Then, I puttered around the house, read my email, read a magazine and enjoy the aroma wafting from our oven.

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Sunday, March 18, 2018

Mile High Lemon Meringue Pie

Yes, I am back from my food blogging hiatus!  I'm glad to be back, and I hope that many of you have stuck around by subscribing to my feed or following me on my Facebook Fan Page. I just had to take a break from social media for a while. I wanted to take the pressure of myself worrying about stats on how many comments or hits this blog of mine receives.  I wanted to come back to food blogging for the joy of it, because I haven't lost my desire to cook and bake new recipes. So, I'm back feeling refreshed with a few recipes I'll be sharing with you.

This luscious Lemon Meringue Pie is the perfect way for me to come back to my blog and tell you that if you love Lemon Meringue Pie as much as I do-- you must make this!  There's a mini-story behind this pie, that has a secret little ingredient that takes this to a new level, Yes, folks, I'm about to blow that secret right out of the water!  The story begins at a restaurant where we live.  My husband and I decided to split a slice of the lemon creme pie that was the special of the day.  The meringue was velvety smooth.  It was not like any classic meringue pie I've ever had, and I was smitten.  The only downer was the crust. It was tough and I just scraped out the pie and its topping. I had to figure out what was in that meringue and I had to make this pie for myself-- with a good pie crust! I went back to that restaurant for a second time, and paid the $8.00 for a sliver of that pie.  The pie crust still wasn't good, but I finally realized what made that meringue so addicting!

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Monday, July 3, 2017

The Prodigal Food Blogger -- How the food blog world has changed for me

For the last few weeks, I have struggled with logging on to my food blog and Facebook Page. I just couldn't find the right words, and I'd second-guess if I should even write a post that doesn't have a recipe and photo. This morning, I'm on week #2 of my annual 4 week summer break from my job. I've decided to come clean about my personal feelings about being a Food here I go!

Here's the thing-- I started this food blog in 2008 because I love to cook and bake. I never sought fame and fortune when I created "A Feast for the Eyes".  I was inspired to start my own food blog by several food blogs that I was visiting on a regular basis.  My original goal was to store the recipes I've made, and then I discovered that I really enjoyed learning how to photograph food. (Some of my earliest posts are in dire need of a makeover!)

Even though I was raised in the restaurant business, I wasn't exactly the best cook. My recipe creativity and skills needed some serious help.  About 15 years ago, I began to crack open the culinary world when I honed in on Rachel Rays' 30 Minute Meals, on Food Network.  That's when I began to realize that I didn't need to buy canned soups or processed foods in order to feed my growing son. From there, I discovered Ina Garten, Tyler Florence, Ann Burrell and many other Food Network Stars.  By watching their videos, I started to improve my knife skills and was thrilled to discover that my cooking was improving!  I also found inspiration from food blogs and I'd spend hours reading blog post and slowly gathering my personal faves.  So, I picked up my inexpensive point-and-shoot camera and started posting. I found this to be so much fun!

Posting on my food blog become my obsession creative hobby and I slowly began to build a following. Slowly, but surely, I began to enjoy some perks of being a food blogger. I got "freebies" (food or kitchen tools) to test, went to food blog conventions and I became completely immersed in Food Blog World.  Today, small food bloggers (like me) don't get those perks any longer and any additional income that my food blog once earned no longer exists. The reason for this is that food blogs are expected to have very high traffic in order to make money.. I find that when I land on some food blogs, I am assaulted with pop-up ads and videos and so much advertising-- and I don't care for that.  I get it, though.  It's a way of making a living. Food Blogging was changing and I wasn't so sure this is the direction I wanted to head.

Today, Food Blogging has become a very profitable business and it has become a full-time job. I know Food Bloggers who make six figures a year (I'm serious), and who reap the benefits of their popularity (and their talents) with free cruises, free kitchen remodels and the perks of free cookware and gadgets. Kudos to them-- but I know I'm just not in that range of success and popularity. I would have to switch my blog over to a different platform and a re-design would cost me thousands of dollars!  I just couldn't justify that high of a financial investment since this is my creative outlet.

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Monday, May 29, 2017

Mixed Berry Scones

So many of my fellow Americans love biscuits, but I much prefer what I perceive is a "cousin" to this Southern specialty.  I'm talking about scones.  I think I prefer scones because they are mildly sweet, and so versatile with all the ingredients that you can add to them.  I've made several versions of scones, and shared them on this blog here

This recipe was featured on Cook's Country, and I decided to bake them especially for my husband. My husband is a berry lover, so I was pretty confident he'd like these.  If you are familiar with Cook's Country Magazine (and the TV show) they are part of the America's Test Kitchen family.  I like that there's usually a "twist" in the recipe to make it even better.  Here's what the publisher had to say,
To keep the (frozen) berries from bleeding into the dough, we tossed the berries in confectioners’ sugar. To get light and flaky scones, we discovered that treating the butter in two different ways was key. First, we processed half the butter until fully incorporated into the dough. Then, we added the remaining cold butter and processed it until small clumps remained, creating pockets of steam as the scones baked. A simple glaze of butter and honey adds a nice finish to the scones.

I have a pastry cutter, but I find that my food processor gets the job done very quickly.  Butter is incorporated in two batches.

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