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Showing posts sorted by date for query sandwich. Sort by relevance Show all posts
Its not very often that I can afford to buy a really good steak to eat. Food, especially meat, is becoming more expensive with each day that passes and steak is one of the things that is one of the more expensive items.
Occasionally though I come across a bargain. If you get to the shops early in the day you will often find things marked down that are right on their sell by date and need to be eaten or frozen right on the day.
It was just my luck one day to happen upon a bone in rib eye one day, at 30% off. Although I wasn't planning on cooking steak that day, I snapped it up.
I knew that I could bring it home and, properly wrapped, freeze it for a future date!
.JPG "Rib Eye Steak")
I decided to cook it the other day. It was a bone-in cap-off rib eye steak. Just the right size for two people to enjoy. One inch thick.
I ended up with a tender and juicy, delicious rib eye steak, cooked to juicy perfection. Seasoned with fresh herbs and cooked to a golden crust with plenty of garlic and butter.
.JPG "Rib Eye Steak")
Oh boy but it was some good!! Fancy food that I wouldn't normally eat every day. It was a real treat!
You don't have to go out to a fancy restaurant to enjoy a juicy steak dinner. You can cook one perfectly and deliciously in the comfort of your own home.
This can be a bit intimidating to some people, but if you follow my handy tips and suggestions, there is no reason why you can't cook a delicious steak to perfection in your own home as well!
.JPG "Rib Eye Steak")
It goes without saying that, if you want to enjoy a perfect steak, you have to first start out with the perfect cut of meat.
For panfrying, broiling or grilling, I wouldn't recommend anything less than a good quality sirloin, rib eye or filet steak. Steak that has been properly aged on the bone will give you the best flavor.
I also like to start with my meat being at room temperature. Take your steaks out of the fridge at least half an hour before cooking or longer if possible. Some cooks eschew seasoning the meat prior to cooking.
.JPG "Rib Eye Steak")
I am a firm believer, however, in salting the meat prior to cooking. The heat helps to seal in the salt, allowing it to penetrate and really flavor the surface of the meat.
That old idea about the salt drawing out the moisture and meat juices doesn't really wash with me.
If pan frying, which is my preferred method, you want to use a really heavy skillet, heated to a hot temperature. Brush your seasoned meat with some butter, and then place it in the hot pan. Alternately you can have a nice knob of butter ready and foaming in the hot pan.
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Cook for several minutes to sear the first side, and then flip over and finish searing it on the second side.
Don't turn your steak any more than once. Turning it over and over, is what causes the meat juices to release and your steak ends up stewing instead of frying.
I like to use the finger test when judging the doneness of my meat. It works perfectly every time. This is a simple way to judge how done your meat is. The further your thumb has to move across your hand, the more resilient the ball of muscle in your hand becomes.
.JPG "Rib Eye Steak")
The amount of resistance felt by your opposing finger when compared against the same finger pressed onto your meat is an excellent gauge in guessing as to how done your meat is.
First finger stage: for blue meat and lightly cooked fish.
Touch your thumb to it's opposing first finger and press the ball of your thumb with the tip of a finger of the other hand, the ball will offer no resistance.
The surface should be seared in steak, and firm, and the beads of meat juice not yet risen to the surface. The meat is rare to almost blue when cut with a mild flavor.
.JPG "Rib Eye Steak")
Second finger stage: for rare meat.
Touch your second finger to your thumb and press the ball of your thumb. The ball will feel spongy. The meat should be well browned and spongy when pressed in the center.
It should be firm at the sides and any beads of juice on the surface should be deep pink. The meat when cut is read, juicy and aromatic.
Third finger stage: For medium cooked meat, game or duck, or well done fish.
Touch your third finger to your thumb and press the ball of your thumb. The ball will feel resilient.
The surface should be crusty brown and the meat should resist when the center is pressed. Firm at the side, the juices on the surface should be pink, and when cut the meat is juicy, deep pink and well flavored.
.JPG "Rib Eye Steak")
Fourth finger stage: For well done meat, or poultry.
Touch your fourth finger to your thumb and press the ball of your thumb. The ball will feel firm.
The surface of the meat will be crusty brown and dry and the meat will feel quite firm when touched in the centre. Beads of juice on the surface of the meat will be clear and when cut no pink juices will be visible.
.JPG "Rib Eye Steak")
I like my steaks medium rare. This is something I learned not to ask for in France. It always came raw, or blue. 😖 Apparently the term medium rare takes on a whole new context on the continent!
Anyways, I really enjoyed my steak the other day, cooked simply in the garlic and butter, with those lovely flavored herbs pressed into its surface. It was beautiful.
I enjoyed it with some of the Broken Potatoes Recipe I shared the other day and some fresh steamed green beans. It went down a real treat!
.JPG "Rib Eye Steak")
Here are a few more steak recipes you might be interested in!
GARLIC STEAK BITES AND POTATOES - Quick, easy and delicious, the steak is sliced and marinated in a soy/sriracha marinade while you cook the potatoes.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
This is a tiny bit spicy and a tiny bit salty. In short, incredibly tasty!!
GRILLED STEAK SANDWICH - This pub style steak sandwich is an open faced sandwich that even a lady can feel comfortable eating. Light enough to please a delicate palate, but hearty enough to please a man, especially if you add some chips (fries) on the side!
Rib Eye Steak
Yield: 2
Prep time: 10 MinCook time: 10 MinInactive time: 6 MinTotal time: 26 Min
A delicious steak, rubbed with fresh herbs and browned in butter and garlic. Perfectly cooked and delicious!
Ingredients
- 1/2 pound (bone in) rib eye steak (about 1 to 1 1/2 inch thick)
- fine sea salt to taste
- freshly ground black pepper to taste
- 2 tsp chopped fresh rosemary
- 1 tsp fresh thyme leaves
- 1 TBS butter
- 1/2 TBS olive oil
- 2 small cloves garlic, peeled and smashed
- chopped fresh parsley to garnish
Instructions
- Remove the steak from the fridge. Pat it dry with paper towels and season it generously on both sides with salt. Leave it to sit on the counter for 30 minutes.
- Season with black pepper and rub the herbs into the surface of the steak on top and bottom.
- Place a heavy bottomed skillet over medium heat. (Cast iron is ideal if you have it.)
- Add the butter and oil, swirling to coat the bottom of the pan.
- Add the steak to the skillet and cook for 5 minutes on one side, or until browned on the bottom. Turn over and add the garlic to the pan.
- Continue to cook or a further 3 to 5 minutes longer, basting with the butter drippings. (This is easily done by tilting the pan to spoon the butter drippings.)
- Thicker steaks will take longer to cook. Mine was about 1 inch thick and it was perfect at 3 minutes. The steak will continue to cook after you remove it from the pan.
- Remove to a cutting board and leave to rest for 5 to 6 minutes before slicing and serving.
- Serve garnished with chopped parsley and your favorite sides.
Thanks so much for visiting! Do come again!
I am really excited to share this bread machine recipe with you today for Instant potato Bread! This is the most delicious loaf of bread I have ever made in the bread machine. I tell you no lie!
It has a beautiful crumb and a crisp crust. The interior of the bread is moist, fluffy and dense. And the flavor is amazing. In short it is perfect!
.JPG "Instant Potato Bread")
I know, on the outside it looks a bit wrinkly and ugly, but this is one case where you definitely do not want to be judging the book by its cover. If you were to overlook this one you are missing out on a real gem of a bread!
One of the local grocery stores sells store made potato bread and whenever they have it on the shelves it is one of the first breads to disappear.!!
.JPG "Instant Potato Bread")
Now, with this potato bread recipe, you don't have to wait for them to have it on the store shelves, nor do you have to wait until you have leftover mashed potatoes! It uses dry instant mashed potatoes!
This is an addictively tasty loaf, slightly tangy from the use of buttermilk, sweetened with honey and enriched with just a touch of olive oil!
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I was a bit dismayed when I first saw the loaf. I thought to myself, could this loaf be any uglier . . . . but all of my reservations disappeared as soon as I cut into the loaf. What a beautiful tight crumb it had!
It also cuts beautifully into nice even slices for making sandwiches with or toasting. I have enjoyed a few slices of it toasted every day since I baked it. Yummy!
I adapted the recipe from a book by Beth Hensperger entitled, The Bread Lover's Bread Machine Cookbook. If you have a bread machine you really need this book!
.JPG "Instant Potato Bread")
WHAT YOU NEED TO MAKE INSTANT POTATO BREAD
- 1/2 cup (120ml) water
- 2/3 cup (160ml) buttermilk
- 1 1/2 TBS olive oil
- 1 1/2 TBS dark honey
- 2 1/2 cups (350g) bread flour
- 1/3 cup (20g) instant potato flakes
- 1 TBS vital wheat gluten
- 1 1/4 tsp salt
- 2 1/4 tsp bread machine yeast
.JPG "Instant Potato Bread")
The buttermilk in this recipe gives this bread a moist texture and a lovely bit of a tang. If you don't have buttermilk you can easily make your own by whisking together equal parts of plain full fat yogurt and full fat milk.
You can also make a good substitution by measuring 1 TBS of lemon juice or white vinegar into a cup measure and adding milk to make up the full measure needed. Leave to clabber for 5 to 10 minutes prior to using.
.JPG "Instant Potato Bread")
Bread machine loaves work best with bread flour. By that I mean flour that has a higher gluten count which is designed specifically for making bread.
I also recommend adding Vital Wheat Gluten, which, while it is not totally necessary, will give you a much nicer loaf and help your bread to rise higher. I have been most impressed since I started adding this ingredient to my bread machine loaves! I highly recommend!
.JPG "Instant Potato Bread")
I used Instant Potato Flakes. These are the ones you can buy in the store that, when reconstituted make mashed potatoes. I believe any brand will do.
The recipe specified dark honey. I am not quite sure what she meant by that, but I took it to mean a honey that is darker in color. Perhaps a honey that is not quite as refined?
I love Greek honey. It has a beautiful distinct flavor and a lovely deep amber color. This is what I used with most delicious results!
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HOW TO MAKE INSTANT POTATO BREAD
This is a bread machine recipe, but you could also just do the dough in the bread machine and then shape, raise and bake in a regular loaf pan if you prefer. I know many people prefer to bake their bread in the traditional way.
In that case just use the dough cycle on your machine. Remove the bread dough when done, shape and place into your loaf pan. Allow it to raise again and then bake in the conventional way.
To do this, preheat the oven to 350*F/180*C/ gas mark 4. Uncover the bread, place it in the oven, and bake for 35 to 40 minutes, tenting it lightly with aluminum foil after 20 minutes to prevent over-browning. A digital thermometer inserted into the loaf's center should register at least 190°F/88*C.
.JPG "Instant Potato Bread")
If using a bread machine for the whole process follow the instructions as per your own model of bread machine for making a basic loaf, with a medium crust.
Place all of the ingredients into your bread machine according to the manufacturer's instructions for your particular machine. Make sure that the salt does not touch the yeast and that the mashed potato flakes are not in contact with the liquid ingredients, otherwise the potatoes will start to absorb the liquid and create a drier loaf.
Set crust on medium and program for a basic loaf. Press start.
Once the baking cycle has finished, remove the loaf immediately from the pan and allow to cool on a wire rack at room temperature prior to slicing.
.JPG "Instant Potato Bread")
This is a really lovely loaf. I have enjoyed it toasted and buttered, made into a tomato sandwich and on the first day I enjoyed it with a nice hot bowl of my Quick and Easy Chili. It went perfectly!
I am sure it would also be good alongside of any soup or stew. And if you are a person who loves bread and jam, this is your bread to use!
.JPG "Instant Potato Bread")
MILK AND HONEY BREAD - This recipe produces a lovely tall loaf with a beautiful crumb. Soft, tender and slightly sweet. Perfect for sandwiches or along side a nice bowl of soup, stew or chili!
BASIC RUSTIC LOAF- Not 100% whole wheat but a beautiful combination of wheats, whole grain and other wise. It slices like a dream and has a beautiful texture, equal to or better than any store bought loaf out there. In fact I would say that is is far better than a store bought loaf!
Instant Potato Bread
Yield: 1 (1 1/2 pound) loaf
This bread machine bread has a crisp crust, beautiful crumb and is fluffy and dense with a lovely moist interior. Add the dry potato flakes before the flour when you add your ingredients to the pan. This is a delicious loaf of bread!
Ingredients
- 1/2 cup (120ml) water
- 2/3 cup (160ml) buttermilk
- 1 1/2 TBS olive oil
- 1 1/2 TBS dark honey
- 2 1/2 cups (350g) bread flour
- 1/3 cup (20g) instant potato flakes
- 1 TBS vital wheat gluten
- 1 1/4 tsp salt
- 2 1/4 tsp bread machine yeast
Instructions
- Place all of the ingredients into your bread machine according to the manufacturer's instructions for your particular machine. Make sure that the salt does not touch the yeast and that the mashed potato flakes are not in contact with the liquid ingredients, otherwise the potatoes will start to absorb the liquid and create a drier loaf.
- Set crust on medium and program for a basic loaf. Press start.
- Once the baking cycle has finished, remove the loaf immediately from the pan and allow to cool on a wire rack at room temperature prior to slicing.
Notes
You can also make a 2-pound loaf. Contact me for measurements of ingredients.
Thanks so much for visiting! Do come again!
One of the secrets of a happy life is
continuous small treats!
~Iris Murdoch
Today is my Birthday! I am turning 67 today and am grateful for every moment that got me here. I think every birthday deserves a treat, a cake, a pie, something to celebrate it with!
With that in mind I have had my heart set on baking a Scandinavian Almond Cake ever since I saw my friend Noelle post a photo of one on her Facebook page the other day. It looked so delicious!
Traditionally a Scandinavian Almond Cake, or Norwegian Almond Cake as it is also known, would be baked around the holidays when people are celebrating. If a Birthday isn't cause for celebration I don't know what is and so I decided that I would bake it for mine!
One of the things on my bucket list was always to visit the Scandinavian countries while I was in the UK. I never did get there, but I think one of the best ways to visit a country is through its food. I love Swedish Meatballs and Swedish Butter Cookies that you buy in the tins at Christmas.
So today I am going to pop on a travel show, and sit down with a hot drink and a piece of this cake and go arm chair travelling. (I think I'll watch Somebody Feed Phil, the Copenhagen episode.)
Traditionally this cake would be baked in a special pan such as the one you see above. It is called a Scandinavian Almond Cake Pan. I bought mine on Amazon. I know it will come in handy for all sorts of bakes.
I love the half moon shape. I can see it done in chocolate with a chocolate glaze and slivered almonds sticking out all over like a hedgehog. Fun fun!
.JPG "Scandinavian Almond Cake")
I have a special weakness for foreign dessert, especially cakes, and I have to say that this is one of the most delicious almond cakes I have ever baked and eaten.
It boasts a beautiful almond flavor throughout, from that beautifully textured cake to the sweet almond glaze which gets drizzled on top. There is even more almond flavor if you choose to scatter it with toasted flaked almonds.
.JPG "Scandinavian Almond Cake")
Its not hard to toast almonds. A few minutes on a baking sheet in a moderate (350*F/180*C) oven does the trick perfectly. I would say five to six minutes. You don't want to burn them.
(Although I have to say there used to be a burnt almond chocolate bar that I really loved to eat. I have not seen it in years.)
This is a light and springy cake which is quite unlike most European cakes which are, generally speaking, quite a bit more dense.
.JPG "Scandinavian Almond Cake")
WHAT YOU NEED TO MAKE SCANDINAVIAN ALMOND CAKE
Other than a special pan, you only need every day ordinary ingredients. I am also quite sure you could bake this cake in a loaf tin or a deep 9 inch round tin. Not sure on the timings however.
For the cake:
- 1 cup (200g) granulated sugar
- 1 large free range egg
- 1 1/2 tsp almond extract
- 2/3 cup (160ml) whole milk
- 1 1/4 cups (175g) plain all purpose flour
- 1/2 tsp baking powder
- 1/2 cup (120g) butter, melted
.JPG "Scandinavian Almond Cake")
For the icing:
- 1 1/2 cups (195g) icing sugar, sifted
- 2 to 3 TBS heavy cream
- few drops of almond extract
- flaked almonds to decorate, toasted or not
.JPG "Scandinavian Almond Cake")
I used Watkins pure Almond extract for my cake and large free range organic eggs. I buy my eggs at a place just around the corner from where I live. You can see the chickens running around in the yard.
They have a refrigerator on the porch of the shed with the eggs in it and an honesty tin. $5 a dozen for the most beautiful eggs with the brightest golden yellow yolks!
.JPG "Scandinavian Almond Cake")
I use whole full fat milk and plain all purpose flour. Robin Hood is what I always buy. I like it. My sugar is organic unbleached sugar, so it is a bit brown in color, but as you can see that doesn't show in this cake.
I use salted butter because I cannot afford to keep both salted and unsalted butter in my house. There is no salt in this recipe, but generally speaking I will cut back on the salt in a recipe a bit anyways. You do need a little bit most of the time, but not a lot.
.JPG "Scandinavian Almond Cake")
HOW TO MAKE SCANDINAVIAN ALMOND CAKE
This really is one of the easiest cakes to make. You can have it mixed and in the oven in about 10 minutes or so. I melt the butter in the microwave while I am mixing together everything else.
Preheat the oven to 350*F/180*C/ gas mark 4. Spray the cake tin really well with baking/cooking/canola oil spray. Dust lightly with flour, shaking out any excess. Place onto a baking sheet.
Beat the sugar, egg, almond extract and milk together with an electric hand whisk until smooth.
Whisk together the flour and baking powder. Beat this into the liquid mixture.
Continue to beat with the electric mixer whilst drizzling in the melted butter until thoroughly incorporated. Pour into the prepared pan.
.JPG "Scandinavian Almond Cake")
Bake in the preheated oven for 40 to 45 minutes until golden brown and a toothpick inserted in the center comes out clean.
Cool in the pan for five minutes, then tip out onto a wire rack to cool completely.
To make the glaze, whisk the icing sugar, almond extract and cream together until smooth. You should have a mixture that makes for a drizzle. If it is too thick, add a few drops of milk.
Drizzle this over top of the cake and scatter with flaked almonds if desired. I added a few cake sprinkles because, its my birthday and sprinkles on a birthday cake are a must!!!
Cut into slices along the ring lines. Will that be one ring or two?
Note - this cake was adapted from a recipe I found here.
.JPG "Scandinavian Almond Cake")
I usually try to bake a delicious cake on most family birthdays. Some of my favorites are:
BUTTERMILK CHOCOLATE CAKE - My brother in law loves this delicious moist chocolate cake. Adapted from a recipe I found in a cookbook by Trish Magwood called Dish Entertains.
RASPBERRY CELEBRATION CAKE - This was a cake developed for the Queen's 60th Jubilee. It is moist and delicious and the cake I chose to bake for my birthday for many years. It is studded and filled with fresh raspberries.
VICTORIA SANDWICH CAKE - This is my all time favorite cake. Plain in looks, but fabulous flavors. Two moist layers of cake filled with sweet red jam and dusted with sugar. It is a real favorite cake for the tea table as well!
Scandinavian Almond Cake
Yield: 18 small or 9 regular
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min
This is one of the BEST almond cakes you could ever want to bake or eat. Its also one of the easiest! You do need a special pan, although I am quite sure you could also bake it in a deep 9 inch round cake tin
Ingredients
For the cake:
- 1 cup (200g) granulated sugar
- 1 large free range egg
- 1 1/2 tsp almond extract
- 2/3 cup (160ml) whole milk
- 1 1/4 cups (175g) plain all purpose flour
- 1/2 tsp baking powder
- 1/2 cup (120g) butter, melted
For the icing:
- 1 1/2 cups (195g) icing sugar, sifted
- 2 to 3 TBS heavy cream
- few drops of almond extract
- flaked almonds to decorate, toasted or not
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Spray the cake tin really well with baking/cooking/canola oil spray. Dust lightly with flour, shaking out any excess. Place onto a baking sheet.
- Beat the sugar, egg, almond extract and milk together with an electric hand whisk until smooth.
- Whisk together the flour and baking powder. Beat this into the liquid mixture.
- Continue to beat with the electric mixer whilst drizzling in the melted butter until thoroughly incorporated. Pour into the prepared pan.
- Bake in the preheated oven for 40 to 45 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Cool in the pan for five minutes, then tip out onto a wire rack to cool completely.
- To make the glaze, whisk the icing sugar, almond extract and cream together until smooth. You should have a mixture that makes for a drizzle. If it is too thick, add a few drops of milk.
- Drizzle this over top of the cake and scatter with flaked almonds if desired. Cut into slices along the ring lines. Will that be one ring or two?
Thanks so much for visiting! Do come again!
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