Category Archives: Beef
The Ultimate Grilled Cheese Sandwich
I made this yesterday and it was yummy (with the fresh bread goodness, the copious amounts of melted cheese, the tang of the mustard and the fatty goodness of meat)! So I’m sharing it with you!
And it’s easy.
So you should make it.
To make one yourself, do this:
You will need…
For 2 sandwiches: 2 cooked beef patties, 4 delicious slices of fresh bread, 6 slices gouda cheese and dijon mustard, preferable grainy. Note that I am using black current grainy dijon mustard but this ingredient is what I had on hand and absolutely can be substituted, although it made for a nice sweet flavour.
Begin by spreading a good heaping teaspoon of the mustard on the first piece of bread. Follow that with one slice of gouda, the cooked meat and two more slices of gouda…
Now add that one last slice of bread on top and put it under the panini grill until all the cheese is melted.
If you do not have a panini grill, then you can make this grilled cheese style by adding butter to a frying pan and placing the sandwich in the heated pan. Flip the sandwich after the side is nice and golden brown and fry for an extra two minutes or so until both sides are golden.
Et voila! A delicious lunch!
The Cooking Show: Bolognese Sauce
I have officially started a new cooking show called “The Cooking Show”. The bolognese sauce is my kick-off recipe and I hope you enjoy the video! I’m pretty much being super natural in this video and f.y.i. I make the sauce from beginning to end!
Here is the full written recipe that makes 6-8 servings. Please write to me and let me know how the sauce turned out!
Oh and p.s. 350 grams of ground beef is 3/4 pound!
[amd-zlrecipe-recipe:31]
Thanks for reading and watching!
Sincerely, Yummy Laura
Leftover Madness: Stuffed Peppers Into Quiche
It’s time for Leftover Madness! I’m excited! Are you?
Remember those delicious stuffed peppers I made on Friday? Well, today I am turning the filling into a quiche. When I finished stuffing the two bell peppers, I ended up having a lot of the rice/meat mixture left over and right away I knew what I wanted to do about it. I made a pastry crust, added the meat mixture inside and poured in the liquidy egg mixture and voila, I had a quiche!
You can use this recipe as an inspiration for any leftovers you have. Do you have chicken breasts lying around? Maybe some fried vegetables? Just make the pie crust as I do, add whatever you have inside and pour in the egg mixture that I’ll show you below.
Let’s begin!
First let’s make the pastry crust:
Measure out 250gr of pastry flour…
Now add it to a mixing bowl…
Measure out 125gr of butter…
Now break it into small chunks and drop them into the flour…
And with your hand, coat them with the flour so that they don’t stick to each other…
Now the next step is a little hard to explain but hopefully you will understand what I mean and the picture will help!
In between your fingertips (the coolest part of your hands) rub the flour and butter together gently to form it into little crumbs. You do not want the butter to smear together and this is why you use this technique, just to evenly distribute the butter without warming it up and keeping it completely coated in flour…
Continue with that method until the whole mixture has this texture (below)…
Now make a well in the middle…
And add one egg yolk to the well…
Along with 50mL of water…
Mix it around with your hands…
When it gets really thick and hard to mix about, turn it over on the counter and knead it. Knead it only for a brief period of time because we don’t want it to be a chewy pastry!
Form it into a ball shape and wrap it up in some parchment paper (or plastic wrap or something) and stick it in the fridge for 15 minutes or so, just to let the gluten rest…
Take it out of the fridge and it should look like this…
Roll it out…
And place it into a 9 inch circular pan. I put my pan over top…
Then flip it over!
I take a knife and run it along the edges to get rid of the excess dough. It is not sweet dough so I won’t be making any cookies out of it. Into the garbage it goes!
Bake it at 375 degrees F for ONLY 5 MINUTES!!
For the quiche filling:
Add three eggs to a bowl…
Along with 1 cup of milk…
And whisk (that is all the steps for the egg mixture by the way…it’s that easy!!!)…
Now to assemble the whole thing:
Add your leftover rice/meat mixture into the pie crust…
And pour the egg mixture on top…
Bake the whole thing at 375 degrees F for 30 minutes and voila!!
Enjoy!
[amd-zlrecipe-recipe:24]
Posted in Beef
Tagged meat quiche, meat quiche recipe, pastry dough, pie crust recipe, transforming leftovers
2 Comments
Stuffed Peppers
I made stuffed peppers the other day. I was a vegetarian for eight years and stuffed vegetables of all sorts (especially peppers!) were one of my main go-to meals. Now that I eat meat, I wanted to try to make this favourite with meat! Long story short, it turned out so yummy that I almost screamed! Stuffing peppers with meat was meant to be!
Now I will teach you how to make them…
You will need:
Shallots, 2 peppers, 2 slices of Swiss cheese, frozen ground beef (it doesn’t have to be frozen!), rice, and pesto (I’m using the store-bought kind but you can make it fresh if you desire).
Begin by chopping the shallots…
Throw them into some melted butter in a hot saucepan…
Next I will add my frozen ground beef.
The reason I am using frozen meat is because 1) I completely forgot to take it out of the freezer and defrost it and 2) To show you how to cook frozen ground beef. My mom taught me this years ago and it really gives the beef a completely evenly cooked consistency.
Let it just sit there for about 20 seconds or so and then flip the whole thing over…
Scrape off the cooked meat layer with a wooden spoon and wait another 20 seconds before flipping it over again and doing the same on the other side…
This process will be repeated until all the meat is cooked…
Also note that I don’t know why but the ground beef in France is more red in colour than I am used to. Even when it is fully cooked it still has a red colour!
Take the beef off the heat and set it aside.
Now we will prepare the peppers by taking a knife and cutting the core out of the top…
Then shake out all the seeds and pull out any extra white flesh from inside…
While all this was happening I forgot to mention that I was cooking the rice. It is two servings of rice whatever measurement that may be. I forget. Sorry. I just followed the directions on the package and you can too!!
Now add the cooked rice to the ground beef…
Along with 3 rough tablespoons of pesto…
Stir it all together…
And stuff it into the pepper! It only takes a little to fully stuff the pepper. Make sure you really press down and pack the rice and you may be surprised how much extra you can fit in there.
There will be leftovers don’t fret that you can’t fit everything you made into these 2 peppers! Thank goodness for my new series Leftover Madness! Or you can just prepare more than 2 peppers, easy!
Break up one slice of cheese per pepper and strategically place it on top of the opening in the pepper…
Oh ya! And place those babies on a baking dish!
Now stick them into a 220 degree C. THAT’S CELCIUS. Wait, let me go look it up in F………..
……..
…….
That’s around 425 degrees F!!
Yes it is. And bake those babies for 10 minutes.
When they come out they will look like this…
Yum! Enjoy! I served it with a simple beat/tomato/cucumber salad!
[amd-zlrecipe-recipe:22]
Posted in Beef
Tagged stuffed pepper recipe, stuffed peppers, stuffed peppers with ground beef
1 Comment
My Hamburger Francais
Finally I am in France and cooking again! The wonderful thing at this moment is that I have yet to obtain (or start looking) for a job, and so my days, while FBF is at school, are spent browsing the markets and deciding what to make. I use the term “my days” loosely as this has been the case for only 2 days so far, but I do enjoy this little routine.
In Canada, hamburgers were a thing that FBF and I would make all the time ,so since I have only been cooking for him 2 days here, I wanted to surprise him with our staple food except with a French twist. I used some interesting ingredients, like a French baguette instead of buns, and a delicious roasted red pepper spread instead of the usual condiments.
I’m happy to be cooking again so please enjoy!
You will need:
Grated mozzarella cheese, ground beef, parsley, a French baguette, roasted red pepper spread, and salt.
I began by preparing the bread. I used around 2/3 of the loaf and cut that 2/3 into 3 parts and then sliced them open…
Then I grilled the bread in the panini grill until it was nice and toasty…
I spread the roasted red pepper stuff over all 6 pieces…
I placed the beef in a bowl…
I minced up some parsley (it came to around 2 tablespoons) and added it to the beef…
I added a dash of salt…
…And approximately 1/3 cup of the grated cheese…
Now this is the (not so) fun part. I was able to get my hands (very) dirty. I smooshed the whole thing together very, very well…
I divided this mixture as evenly as possible into 3 parts and then flattened the parts out into patties…
Noe back to the panini grill, I cooked the meat right on there for around 5 minutes. The panini grill made it cook FAST! BUT…it was terrible to clean afterwards. With this information, the decision is yours as to how you cook these suckers…
Et voila! Put it together…
I served it with salad…and the rest of the baguette with cheese (tres francais!)…
[amd-zlrecipe-recipe:8]
Posted in Beef, Lunches
Tagged classy hamburger recipe, french hamburger, hanburger recipe
1 Comment
