SAME DAY SAUERBRATEN
Mom found this recipe many many years ago in a magazine. We generally have this at least once a year.
Provided by Katha
Categories Meat
Time 2h38m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Put oil& meat in a heavy pot or dutch oven.
- Brown meat on all sides.
- Remove from pot& pour off fat.
- Put a rack in pot.
- Add meat& 3/4 cup water.
- Cover.
- Bring to a boil& Simmer 1 hour (meat will not be done).
- Remove meat.
- Set on a cutting board in a shallow pan.
- Cut meat in 1/2 inch slices.
- Remove rack from pot.
- Put sliced meat back in pot with any juices from the shallow pan.
- Add 3/4 cup water and remaining ingredients except last 2.
- Bring to a boil again, simmer covered (adding more water if needed) 1 1/2 hours or untill tender.
- Remove meat to a hot platter.
- Thicken broth with a small amount of flour& water.
- When thickened simmer 2 minute.
- Serve with meat.
- 6 servings.
CROSTINI WITH MUSHROOMS, PROSCIUTTO, AND BLUE CHEESE
Provided by Bonnie Wilkens Metully
Categories Cheese Mushroom Pork Appetizer Bake Sauté Blue Cheese Winter Prosciutto Bon Appétit Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes about 18
Number Of Ingredients 9
Steps:
- Melt butter in heavy large skillet over medium-high heat. Add all mushrooms and garlic and sauté until mushrooms are cooked through and brown, about 10 minutes. Add cream and boil until liquid is completely absorbed, about 2 minutes. Remove from heat. Add blue cheese and stir until cheese melts. Mix in prosciutto. Season to taste with salt and pepper. Transfer mushroom topping to bowl. (Mushroom topping can be made 1 day ahead. Cover and refrigerate.)
- Preheat oven to 375°F. Arrange bread slices on baking sheet. Bake until just golden, about 5 minutes. Mound 1 generous tablespoon mushroom topping on each slice. Return to oven; bake until topping is heated through, about 6 minutes. Sprinkle with chopped parsley.
MUSHROOM SAUTé WITH GOAT CHEESE CROSTINI
Categories Cheese Garlic Mushroom Tomato Appetizer Sauté Mother's Day Father's Day Goat Cheese Spring Birthday Engagement Party Potluck Bon Appétit
Yield Makes 12 appetizer servings
Number Of Ingredients 17
Steps:
- Place sun-dried tomatoes in small bowl. Pour boiling water over tomatoes; let soak until soft, about 20 minutes. Drain tomatoes; slice thinly. Set aside. Melt 4 tablespoons butter in heavy large skillet over medium heat. Add garlic, dried red pepper and thyme; sauté 1 minute. Increase heat to medium-high. Add shiitake and button mushrooms and sauté until brown, about 10 minutes. Add wine and lemon juice and simmer 2 minutes. Mix in sun-dried tomatoes and artichokes. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing.) Mix in basil and 2 tablespoons butter. Season to taste with salt and pepper. Transfer to bowl; sprinkle with chopped parsley.
- Preheat oven to 375°F. Arrange baguette slices in single layer on baking sheet. Bake until golden, about 8 minutes. Remove from oven; maintain oven temperature. Brush each baguette slice with butter and sprinkle with Parmesan cheese. Return to oven; bake until cheese begins to melt, about 5 minutes.
- Serve warm crostini with goat cheese and mushroom mixture.
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