Ingredients
1 onion, chopped fine
2 garlic clove, chopped
3 tablespoons olive oil
3 bay leaf
1 pinch oregano
3/4-1 lb ground beef
3/4-1 lb mushroom, sliced
1 (6 ounce) can tomato paste
2 (14 ounce) cans tomato sauce
1 (14 ounce) can diced tomato
1 (10 1/2 ounce) can beef consomme
salt
pepper

Directions
1Saute onion and garlic in oil unitl soft.
2Add beef and mushrooms and saute. Drain fat.
3Add all seasonings and one to one and a half cans tomato sauce, paste and tomatoes and beef consume.
4Cook, covered over a slow flame for 2 hours. Add additional tomato sauce if needed to achieve the consistency and taste you desire. Serve with your favorite pasta to good appetites!

Posted by Maggie at 07:51 PM | Permalink | Comments (0) | TrackBacks (0)

Making brunch tomorrow... I think hash browns are in order.

5 medium baking potatoes, like russets (about 4 pounds), scrubbed
1/4 cup vegetable oil
3 tablespoons unsalted butter
1 cup diced yellow onions
2 teaspoons minced garlic
1 teaspoon Essence, recipe follows
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Place the whole potatoes in a large pot, cover with water, and bring to a boil. Lower the heat and simmer until half-cooked and almost tender, about 15 minutes. Drain and let sit until cool enough to handle. Slip the skins from the potatoes and cut into 1/2-inch dice.
Heat the oil and melt the butter in a skillet over high heat. Add the onions and cook, stirring, for 2 minutes. Add the garlic, and cook, stirring, for 20 seconds. Add the potatoes, Essence, thyme, salt, and pepper, and cook without stirring, but shaking the pan occasionally to keep from burning, until the potatoes begin to color and crisp on the underside, about 4 minutes. Turn the potatoes with a spatula being careful not to mash, and continue cooking until uniformly golden.

Remove from the pan and serve hot.

Essence (Emeril's Creole Seasoning):
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup

Posted by Maggie at 10:26 PM | Permalink | Comments (0) | TrackBacks (0)

I made this ages ago but never posted it. Wanting to make it again I realized my mistake so here it is:

Julia Child's Clafouti
serves 6-8

1 1/4 cups milk
1/3 cup sugar
3 eggs
1 Tablespoon vanilla
1/8 teaspoon salt
1/2 cup flour
3 cups cherries, pitted
1/3 cup sugar
powdered sugar

In a blender blend the milk, sugar, eggs, vanilla, salt and flour. Pour a 1/4 inch layer of the batter in a buttered 7 or 8 cup lightly buttered fireproof baking dish. Place in the oven until a film of batter sets in the pan. Remove from the heat and spread the cherries over the batter. Sprinkle on the 1/3 cup of sugar. Pour on the rest of the batter. Bake at 350 degrees for about for about 45 minutes to an hour. The clafouti is done when puffed and brown and and a knife plunged in the center comes out clean. Sprinkle with powdered sugar, serve warm.

Posted by Maggie at 06:51 PM | Permalink | Comments (0) | TrackBacks (0)