Monday, November 19, 2007

Sherbs and Pedant Have Foolishly Allowed Me Access to Their Blog


Actually, despite the anonymous display name I'm the Pedant's sister, and almost as fond as he of trying new foods.

This weekend was my first foray into slow-cooked meat. I am not a huge fan of cholent, so instead I made Boston Baked Beans with Brisket. I made it in the oven (in a pot, although I would really have preferred to use stoneware. Sadly I could not find a 6qt baking dish that wasn't le creuset, and accordingly, $3 million), which I prefer to a slow cooker, as I don't trust slow cookers. If they turn off in the middle of the night, you, and your 8 guests are screwed.

Being my first foray, I also made chicken schnitzel (baked not fried) which was pretty good, as I made the bread crumb spice mixture myself (matzoh meal, rosemary, thyme, parsley, salt, pepper, and basil).

The Brisket recipe is as follows (courtesy of Joan Nathan and my mom):
1 lb navy or kidney beans
3 lbs brisket of beef (I used 2, as they were only selling in multiples of 2, and 4 sounded like overkill)
1 sliced onion
1 tbs mustard
1 tbs salt
1/4 cup brown sugar
1/4 cup molasses
2 cups boiling water to cover (I found this insufficient. If you are making this Shabbat-style, I'd use 4 cups, at least)

1. wash, pick over beans, put in a bowl, cover with cold water, soak overnight
2. drain beans, cook (slowly) in a saucepan, covered in water, for about 30 mins, or when the skins burst
3. drain beans, put in a 6-qt casserole with lid. Add brisket of beef and onion. (She doesn't say to mix it all up, but you probably should)
4. Mix up everything else and pour it on top.
5. Add 2 cups boiling water, or enough to cover-- if you are only cooking for 8-10 hours, if you are cooking it overnight, then add 4 cups.
6. Place into preheated 225 degree oven.
7. Leave alone.

I also added some eggs (wash the shell and then just toss them in there) because I love slow-cooked eggs. They are pretty good, and if you don't like them, you don't have to touch them. It was pretty darn good, especially with fresh baked challah.

Since I was feeling adventurous this weekend I also made broccoli, potato and goat cheese soup. It started with a trip to the farmers' market (which I adore) where I bought 1 lb broccoli, 1.5 lbs butter golden potatoes, some Brussels sprouts (for roasting, not for this recipe) and a cup of hot apple cider, which was pretty much awesome.

I made the broccoli soup by browning some garlic in oil (in the bottom of my 3qt pot), tossing in the cut up broccoli and sauteing briefly. Then I covered it with water, and used the immersion blender until it was pretty smooth. I added peeled, cut chunks of potato, salt, pepper, and a little mushroom soup mix, and left it to cook, covered. When the potatoes were almost done I blended them with the immersion blender. I served it hot with a dollop of goat cheese tossed in. It was sooo good, and actually not bad for you at all. I suggest it as an easy first course for winter.

1 comment:

Diana said...

I &hearts goat cheese. And the brisket sounds delish.