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About Me
- Carol
- As a professional in the food industry, before I became a mom, I was definitely a "purist". I like to give the example that when I served pate, I made the pate, weighing it down with my tinfoil covered brick! Once I had children, life got much busier. Consequently, I created shortcuts and do ahead tips for my recipes. Although I firmly believe in cooking with all natural ingredients, it doesn't always have to be so time consuming to cook a wonderful meal. Throughout my professional career, I have worked in many places; gourmet take outs, caterers, restaurants, etc., but my passion has always been teaching cooking. I try to make my recipes very "doable" for the average person with lots of shopping tips and from the knowledge I received from catering lots of "do ahead" tips. My passion has always been sharing my knowledge of cooking, and nothing makes me happier then when I hear that a person made the recipes from my classes and that it was a great success. Hope to hear from you!
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Recipe CD
Can I request some low-carb recipes that don't have breading, crusts or pasta? Thanks!
ReplyDeleteThanks for the suggestion, I will keep that in mind for next week so check back!
ReplyDeleteCarol,
ReplyDeleteI like your addition of the wines - love to drink it but don't know too much about it.
Also, I tried the moussaka from last week and it was very good!
Sharon S.
Hi Sharon,
ReplyDeleteGlad to hear you tried the moussaka, something a little different for a weekday! Check out Bliss, it is a great little wine store!
Is there any way to archive the recipes on this site? I'd like to be able to revisit some of the ones I'd like to try without having to print them out each week. Sometimes the time gets away from me and I miss out!
ReplyDeleteHi Gina,
ReplyDeleteI plan to have them all available in a cookbook, however if you really want a particular recipe I will be happy to share it with you!
Hi Carol,
ReplyDeleteI am glad to hear that you are working on a cookbook! In the meantime, can I get your recipe for Shepard's Pie? Also, we have several beef soup bones in the freezer. Any suggestions for an easy soup recipe? Maybe for the slow cooker?
Amy
Hi Amy,
ReplyDeleteHere is the Shepard's Pie recipe and also my French Onion Soup, this soup couldn't be easier and very few ingredients (can leave out the alcohol if desired). Coinsidentally, I had a package of beef short ribs and make a quick soup in the crock pot last night for my family. Really you can put in whatever you have. I browned my bones in a little olive oil (don't use a non-stick pan) as you want to deglaze that pan with some red wine and scrap up all the brown bits and add to your stock pot. I added beef stock to my crock pot (used the Minor's base) and simmered about 4-5 hours, took the meat off the bones and back in the pot. Then I put in what I had, onion, small diced carrrot, garlic, small diced potatoes, (petite diced tomatoes if you have them) and let that simmer. At the end, I put in some wide egg noodles and let those cook in the stock pot. Everything I had on hand. Hope this helps!
French Onion Soup
5 cups of onions (about 5 onions), sliced thin (1/2 moon shape if very large) I use sweet onions
5 Tbls. butter
3-4 Tbls. flour
8 cups beef stock
¾ cup dry white wine
2 tsps. cognac
2-3 cups imported gruyere cheese, grated
1 small baguette, toasted and sliced crosswise into ½ inch pieces
Melt butter in large pot on medium–low heat. Add onions. Spread out in a thin layer. Sprinkle with sugar and cook stirring only as needed to keep onions from sticking too much. Cook onions until they have turned an even deep golden brown-about 30-40 minutes (caramelize). Sprinkle in the flour and stir for about 2 minutes, let brown slightly. Set aside.
Add wine and let reduce a bit, add stock and let simmer about 30 minutes. Season soup with salt and pepper, add splash of cognac. Place bread round on top of soup and top with grated cheese. Broil until bubbly and golden.
Serves 8.
Shepherds Pie
3-4 medium potatoes, cubed
1/2 cup milk
4 tablespoons butter
1 pound ground beef ( lamb is traditional)
1 small onion, diced (about ¼-1/3 cup)
2/3 cup frozen peas and carrots
2 tablespoons fresh parsley, chopped (just leave out if you don’t have it on hand)
1 teaspoon dried thyme
1 teaspoon Worcestershire sauce
1/8 teaspoon nutmeg (I always use fresh)
2 cups brown gravy
1-2 Tbls. heavy cream for richness (optional)
salt and pepper
Peel potatoes and cut into cubes. Place in cold salted water and bring to a boil, reduce heat to low boil until potatoes are fork tender, about 15 minutes. Drain potatoes and mash with milk and butter until smooth. Season with salt and pepper to taste and set aside.
Brown ground beef in a large saucepan with onion and carrot over medium-high heat. Remove ground beef from pan and drain off excess fat. Set aside.
Return ground beef to pan along with peas, parsley, thyme, Worcestershire, and nutmeg, add brown gravy to pot simmer 1 to 2 minutes, season to taste with salt and pepper, add cream (optional). To serve scoop ground beef/gravy mixture into bowl and top with hot mashed potatoes. Serves 4-6.
For Gravy:
4 Tbls. butter
4 Tbls. flour
2 cups beef stock
Cook butter and flour to make a roux and add beef stock, whisk until thickened.
Thanks Carol! The soup sounds yummy! One more question, can you recommend a candy making supply store in the Chicago area? I looked on Yellow Pages.com and Googled but the only thing I come up with is a store in Beverly. I could go there but would prefer something north (I am on the north side of Chicago).
ReplyDeleteAmy
Hi Amy,
ReplyDeleteNot sure what you are looking for but there is a great on line store www.fancyflours.com
They are offering 15% off through Dec. 8th, use the code word Jolly. Good luck, hope this helps!
Carol,
ReplyDeleteI was looking for candy making wafers, found them at Michael's. I am making some crazy cupcakes for my daughter's 2nd b-day party. I made the Shepard's Pie this week...huge hit!
Amy
Hi Gina,
ReplyDeleteWhat I usually do is brown the roast in a pan (don't use a non stick), once it is completely browned, saute some onions and then garlic, next deglaze the pan with some red wine, scraping up the brown bits that were stuck to the pan. Put all of that in either a crock pot or Dutch oven with some beef stock, let that cook for 4-5 hours. Remove and cut up the meat, return to pot and add chopped carrots and potatoes, cook another 45 minutes or until veggies are soft. Serve in a bowl with wide egg noodles. Oh, and if you have rosemary put some chopped rosemary too. Hope this helps!
Hi Carol,
ReplyDeleteAny suggestions for what to do for breakfast on Christmas morning? We usually try to do something simple and made the night before so we can just pop it in the oven - like a strata or blintzes. What do you make for your family?
Thanks!
Hi Sarah,
ReplyDeleteThe past couple years I have served quiche, which I made the day before and baked about half way through, I made it easy, store bought pie dough, good quality lunchmeat ham, cheese, etc.
HOWEVER, your question prompted me to look at some of my old notes and there is a fabulous Omlet Torte that I used to make, it is as follows:
Line a 8" springform with puff pastry, edges hanging over pan. Layer as the following:
1) omlet; made with pasrsley and tarragon
2) sauted fresh spinach season s&p and nutmeg, drain well
3) gruyere cheese
4) roasted red peppers
5) another omlet
6) good quality ham lunchmeat
7) cheese
8) spinach
7 another omlet
Using the bottom of pan cut out a round piece of puff pastry, place on top and crimp edges.
Refridgerate, bake at 400-425 until golden.
I think I am going to make this, Dave loves it and it is impressive. Hope this helps!
Hi Carol!
ReplyDeleteStupid question I'm sure, but in the Toasted Barley recipe do you cook the barley first? Or just use the raw stuff and start "toasting" with the oil in the pan? Also does it matter whether the barley is "quick" or "medium"?
Hi Gail,
ReplyDeleteNo question is ever stupid. The answer is do not cook it first, saute it in olive oil in the raw state. You want to use "hulled" not the pearl it is less processed and healthier but either should work just fine. Taste the barley for the right texture after simmering. Good luck, I really loved this and would have preferred the mushrooms but my family won't eat them.
Carol,
ReplyDeleteWhat do you like to serve as sides for your
flank steak recipe? Thanks!
Hi Sue,
ReplyDeleteI usually just serve rice and a salad, but my hearts of Hearts of Palm Salad came to mind. Check it out I just posted it, also I used a skirt steak, I prefer that lately over flank steak.
When can we expect to see your cookbook? I am so excited for you! HURRY!
ReplyDeleteThanks Carol H., I am aiming for springtime. I will keep my Cookermom peeps posted!
ReplyDeleteCarol,
ReplyDeleteI finally got around to making the broccoli cheddar soup and had a couple of questions. Do you prefer fresh or frozen broccoli? Also, when do you add the milk and broccoli? I wasn't sure if you should saute broccoli with vegies or not. Also, I would assume that you blend it after its all cooked, right? Otherwise, you have chunky broccoli.
Thanks, Sue
Hi Sue,
ReplyDeleteI am sorry that the instructions are unclear. I use fresh broccoli and cut in up with a chef's knife so it is small chunks. I do not saute the broccoli but just let it soften while it simmers, add the milk with the stock. Hope it turned out ok.
Looking forward to our Irish corned beef dinner tonight!(using your recipe of course)...
ReplyDeleteHi Bob,
ReplyDeleteHope you enjoyed it! Look for new recipes on Monday's!
Amy,
ReplyDeleteTry Carol's French Onion Soup. I've made others in the past but her recipe is much better than anything else I've seen.
Thanks Carol!
Can't wait for the cookbook!
Thanks Vicki!
ReplyDelete