beef

Cornish Pasties

Preparing and tasting foods that are popular in another country is a wonderful way to learn about that country's culture. From the types of ingredients common in the area to the methods of preparation used, foods are full of insights and teachable moments about what life is, or might have been like, in another are of the world.

As part of our virtual vacation to the United Kingdom, we prepared Cornish Pasties. A., age 8, was able to prepare the majority of the recipe on his own, and the final product was a hit with both the adults and the kids.

 

Cornish Pasties:

Ingredients:

Dough

2 1/2 cups all purpose flour

1 1/4 cups butter

1 tsp salt

 

Filling:

8 oz diced chuck steak or ground beef

1 potato, finely diced

1 carrot, finely diced

1 onion, finely chopped

1/4 cup of peas (optional)

1/4 cup water (if desired, dissolve a beef bouillon cube in the water)

salt and pepper to taste

 

Method:

Prepare the Dough

1. Add flour, salt and chilled cubed butter to food processor.  Pulse until the mixture looks like fine cornmeal.

2. Transfer mixture to a large bowl. Add 1/2 cup of water, and mix with a rubber spatula until the dough sticks together. If dough appears too dry, add extra water one tablespoon at a time until a smooth consistency is reached.

3. Divide dough in two, and wrap each piece tightly in plastic wrap. Refrigerate for a minimum of 2 hours, or for up to 3 days.

 

Prepare the Filling: (note, traditionally the filling is not precooked, but we prefer to soften the vegetables and brown the meat before preparing the pasties)

1. Heat a large frying pan over medium heat, and spray with cooking spray. Add onions, and fry until just golden. Add beef to onion mixture, and cook until browned.

 

 

2. Add carrots, potato, rutabaga, peas (if using), water or broth, and seasonings to pan. Cook for approximately 10 minutes.

3. Transfer filling to a bowl, and allow to cool slightly.

 

Prepare the pasties:

1. Preheat the oven to 425 degrees. Remove one package of dough out of the fridge. On a lightly floured surface, rough the dough out to 1/8 thickness.

2. Use a cookie cutter or large glass to cut dough into 6 inch circles.

 

 

3. Add approximately 1/3 cup of filling to center of each circle. Fold dough over and crimp the edges closed with a fork to seal. Prick the top of the pasty a few times with the tines of the fork, or use a knife to add a few slits to the top so that steam can escape.

 

 

4. Repeat with remaining dough and filling.

 

 

5. Transfer pasties to a cookie sheet lined with parchment paper.

 

 

6. Bake for 10 minutes at 425 degrees. Reduce oven heat to 375 degrees, and cook pasties for an additional hour, or until golden brown.

7. Remove pasties from the oven, and allow to cool for several minutes before eating. Enjoy!

 

Posted by momstown team on 07/25/2012 - 18:34
Labels:
ShareThis share this post

Slow Cooker Southwest Steak and Potato Stew Recipe

Thanks to a momstown Oakville member for sharing her Slow Cooker Southwest Steak & Potato Stew recipe. Sounds like an easy recipe for a cold and snowy winter day!


 
 
Ingredients: 
•    1 ½ pounds boneless beef sirloin steak, cut 1 inch thick
•    3 medium potatoes, peeled & cut into 1-inch pieces
•    2 cups frozen cut green beans
•    1 small onion, sliced and separated into rings
•    1 16 oz. jar thick & chunky salsa (mild)
•    1 can of beef broth
•    1 tsp. dried crushed basil
•    2 garlic cloves, minced

 

Trim fat from beef and cut beef into 1-inch pieces and set aside
In a 3 ½ or 4 quart slow cooker, layer potatoes, frozen green beans, and onion. Then add beef

In a medium bowl, stir together salsa, broth, basil, and garlic. Pour over beef and vegetables in slow cooker


Cover and cook on low heat setting for 8-10 hours or on high heat setting for 4-5 hour. Enjoy!!

 

Posted by momstown mama on 02/15/2012 - 22:18
Labels:
ShareThis share this post

Bacon-wrapped Beef Tenderloin Roast

Thank-you to Chatelaine for the inspiration this holiday! For our Boxing Day family dinner (Christmas #2!) I made this Bacon-wrapped Beef Tenderloin with cranberry-port jus -- so terrific! I had to share as it would be an awesome meal to make for New Year's Eve or for any more seasonal entertaining you have left to do.

 

beef tenderloin

 

Beef Tenderloin is a big piece of meat to buy but plenty are available, especially at a box store like Costco. It's an expensive cut so I felt better having a recipe to follow as I didn't want to wing it (the way I normally cook!) and risk ruining it. The prep is described in full on Chatelaine but it's easy, spread dijon mustard and horseradish on the meat and then wrap in bacon. Great advance prep and then just pop into the oven before dinner.

 

We had roasted new potatoes not the crispy roasted potatoes listed, substituted onions for shallots, and sauteed spinach instead of Lemony Swiss Chard. Adapted the meal plan but didn't touch the Cranberry Port jus and it was the BEST part. So worth digging out the port and making the reduced sauce (honestly, not hard!).

 

Had to share as it was the best roast I've ever made and will definately be a repeat entertaining recipe in our house.

Posted by momstown mama on 12/28/2011 - 00:51
Labels:
ShareThis share this post

French Canadian Tourtiere Recipe

I was born in Montreal and spent the majority of my childhood in Quebec. Despite being an Anglophone couple, when my parents first moved to Montreal in the 1970's they collected elements of the Quebec tradition as their own.

 

tourtiere

 

It's very popular in French Canadian households to eat a Tourtiere (a ground meat pie in pastry) on Christmas Eve. In addition to pork and beans, salad and maybe a sliced ham. Traditional flavours of maple mix well together. To this day, French Canadian women hustle to make enough tourtieres for the holiday.

 

Our family tradition is to have the tourtiere, baked ham and  salad as a Christmas Eve dinner  (my mom always had a great salsa or special ketchup on hand too). Here's the recipe my mom gathered from a Francophone neighbour who shared her mother's secret recipe way back in 1972.

 

Tourtiere
 
2 lbs lean ground beef
1 lb ground pork
1 lb  veal
1 tin beef consomme
2 onions chopped finely
4 cloves garlic chopped finely
2 tsp salt
1/2 tsp pepper
1 tsp allspice
1/2 tsp cinnamon
1/2 tsp clove
1/4 tsp nutmeg
 
1/2 c breadcrumbs
 
Two nine inch prepared pastry shells with tops (buy 4  deep dish frozen ones) or make your own with one lb of Tenderflake and follow directions on the box.
 
Saute onion in large pot for one minute then add all meat and brown.  Add balance of ingredients (except the breadcrumbs) and simmer on low for 1 1/2 hours stirring occasionally.  Cool overnight in refrigerator and  remove any surface fat.  Heat pan until you can see the liquid.  If there is too much liquid remove most of and then add your breadcrumbs.  Put into prepared pie shells.  Top with pastry. Decorate (optional) with cut out christmas shapes.  Brush milk over the top with your pastry brush.  Bake in preheated 400 degree oven for 15minutes and then reduce heat to 350 for 30 minutes.  You may have to add more time depending on your oven.
 
You can make this ahead of time and freeze.  Take out the day before needed and refrigerate.  Heat oven to 350 degrees and warm in the oven for 30 to 40 minutes or until warmed through.
 
Serve with chutney or a tomato relish.  Maple baked beans accompany this tourtiere very nicely.

 

What's your traditional dinner on Christmas Eve?

 

For more family-friendly meal ideas, new recipes, and more - sign up for our monthly newsletter!

Posted by momstown mama on 12/20/2011 - 23:45
Labels:
ShareThis share this post

Rainbow Shepherd's Pie

rainbow shepherd's pieIsn’t it funny how some meals have such strong memories attached to them? For me this Rainbow Shepherd’s Pie has a strong memory connected to a helpful neighbourhood mom, serious hunger with a post-partum appetite and utter gratitude.

 

This friendly freezer meal was dropped off on my porch shortly after having baby #2 by a wonderful momstown member, Kelly. I barely knew Kelly at the time but our local momstown chapter had a ‘meals for new mamas’ program and once I was home from the hospital, the meals poured in. One night after a hairy day with the two kids we popped this into the oven to warm up and feel in love with the dish.

 

Thoughtfully, Kelly had photocopied the recipe from Chatelaine and taped it to the top of the casserole dish in case we wanted to make it again. Which I have! Many times! It’s better for you than the traditional shepherd’s pie with white potato and the sweeter taste is an easier sell to the young ones in our house.

 

The addition of the sweet potatoes has been a hit.  I’ve made this and pureed it up for baby food which has always been gobbled up. Chatelaine doesn’t include carrots or corn but I often include these and steam prior to adding.


Now that the fall weather is changing, this is a perfect dinner to warm up the house on a fall night. If your evenings are rushed, make ahead and warm up at suppertime.


Rainbow Shepherd’s Pie
2 lb sweet potatoes, roughly chopped
1/4 cup milk
3 tbsp unsalted butter
1 tbsp honey
1-1/2 tsp kosher salt
2 tbsp olive oil
4 cups 1-inch carrot pieces
3/4 cup finely chopped sweet onion
1-1/2 lb lean ground beef
1 tsp chopped fresh rosemary
1 tsp minced garlic
2 tbsp all-purpose flour
1 cup low-sodium chicken stock
2 tbsp tomato paste
2 tsp Worcestershire sauce
2 cups frozen peas

Directions

1. Preheat oven to 400 deg. F.

2. Place sweet potatoes in pot and cover with cold salted water. Bring to boil and simmer over medium heat until tender, about 12 minutes. Drain potatoes and mash. Add milk, 2 tablespoons butter, honey and 1/2 teaspoon salt. Stir to blend and set aside.

3. In a skillet, heat 1 tablespoon oil and remaining butter over medium heat. Add carrots and 1/2 teaspoon salt. Stir frequently and cook until carrots soften, about 6 minutes. Transfer carrots to an 11 x 9-inch deep-sided glass baking dish and place in an even layer.

4. Return skillet to heat, add 1 tablespoon oil and onion. Cook over medium heat for 2 minutes, stirring often. Add ground beef, rosemary, garlic and 1/2 teaspoon salt. Break up meat with wooden spoon and cook until browned. Stir in flour; cook for 1 minute. Add chicken stock and simmer until stock thickens. Stir in tomato paste and Worcestershire sauce. Transfer to baking dish and layer on top of carrots. Cover evenly with peas. Top with layered sweet potatoes.

5. Bake 30 to 35 minutes until juices bubble. Remove from oven and let stand 10 minutes before serving.

Posted by momstown mama on 09/10/2011 - 10:04
Labels:
ShareThis share this post

Cheery Beer Steaks

steaks
 
Who doesn’t want to try a recipe that’s named “Cheery”?! Sounds like a party! Cheers to the momstown member who submitted this recipe for our 2011 spring recipe contest!

4 beef tenderloin medallions (or any steak you like)
1 bottle of beer
2 tbsp extra virgin olive oil
2 tbsp lemon juice
1 tbsp brown sugar
2 cloves garlic, minced
2 tsp seasoning salt
3 tsp Montreal steak spice
1 tsp black pepper splash of Worcestershire sauce

Mix ingredients (except steaks) in a 9x9 pan. Lay steaks in marinade, for at least 4 hours. Turn steaks while marinating at least once.

Can be BBQ'd or Oven directions: Sear steaks in a frying pan on medium heat, 4-5 minutes each side. Bake in a 350 degree oven for 30 minutes for a perfect medium.

Image Credit

Posted by momstown mama on 07/11/2011 - 23:37
Labels:
ShareThis share this post

Barbecued Beef Ribs

Any Dad who gets served this delicious recipe for Father's Day will do a happy dance of gratitude and appreciation! There's nothing quite like abeef ribs huge Beef Rib to make a Dad feel like a manly Fred Flintstone and Dad's like meat, right? Make sure you have extra napkins on hand for this saucy meal. Thanks momstown Burlington for suggesting this recipe!

 

Slow Smoked Beef Ribs by Robert Rainford - was shared by a momstown Burlington member.

Ingredients:
2 racks of Beef Ribs
9 cups hickory wood chips (2250ml)


Rub:
2 Tbsp paprika (30ml)
3 Tbsp brown sugar (45ml)
1 Tbsp dry mustard (15ml)
1 Tbsp ground ginger (15ml)
2 tsp onion powder (10ml)
1 Tbsp kosher salt (15ml)
2 tsp cracked black pepper (10ml)

Beef Rib Sauce:
1 bottle BBQ sauce
1 Tbsp Worcestershire sauce (15ml)
1 Tbsp Dijon mustard (15ml)
1 tsp chili powder (5ml)
1 Tbsp lemon juice (15ml)
Splash of hot sauce



    In a small bowl combine all rub ingredients. Rub the mixture vigorously and evenly over beef ribs. Place beef ribs large sealable plastic bag and place in fridge for 5 hours or overnight.

Place 6 cups of the wood chips in water and soak for 1 hour.  Build a smoke pouch by squeezing the excess water from 2 cups (500ml) of wet wood chips and place on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Using a fork, puncture holes in both sides of the foil pack to allow the smoke to flow through and infuse the meat. Repeat twice more to make a total of 3 pouches. Remove the one side of the grill grate and insert one smoke pouch.

Prepare barbeque for grilling with indirect heat by preheating one side of the grill to 200°C or high heat and leaving the other side of the grill off.

Close lid and wait for smoke. Once you have smoke lower heat under smoke pouch to 120°C or medium low heat.

Place beef ribs on cool side of grill, opposite from the smoke pouch. Close lid and leave to smoke for 2.5 hours or until meat is tender enough are fall off the bone tender. Change smoke pouch every 45 minutes.

Prepare Beef Rib Sauce by mixing ingredients in a bowl. Cover and refrigerate until needed. During the last 20 minutes of cooking, baste with Beef Rib Sauce.

Posted by momstown mama on 06/07/2011 - 21:17
Labels:
ShareThis share this post

Bison Stew with Red Wine Sauce

Bison StewLooking for a way to step up your beef stew? Look no further!


Ingredients:


2 lbs Lake Land Meats stewing bison or grass/grain fed stewing beef
1 bottle of Generation Seven Red wine
2 cups beef stock
8 oz Ontario mushrooms, sliced
6 Tree and Twig heirloom carrots peeled and sliced on the diagonal
6 large shallots or 3 medium red onions sliced
3 stalks of celery sliced on the diagonal
2 cloves Tree and Twig garlic, minced
¼ cup flour
3 tbsp soya sauce
2 tbsp tomato paste
½ tbsp Worcestershire sauce
½ tsp paprika
1 bouquet garni : A combination of herbs wrapped in cheesecloth pouch removed before serving
2 bay leaves
6 thyme sprigs
¼ cup chopped parsley
1 tsp black peppercorn
Salt and pepper to taste


Method:

Preheat oven to 400°F. Sprinkle flour and soya on the bottom of a large roasting pan. Add the meat. Toss meat with flour and soya sauce in the pan. Add the wine, tomato paste, paprika, Worcestershire sauce, minced garlic and give all ingredients a good stir. Add the bouquet garni. Cover and cook for 30 minutes.

Remove after 30 minutes to stir and add all vegetables except the mushrooms. Replace cover. Reduce heat to 350°F and let stew for 2 to 2½ hours or until meat is fork tender, stirring occasionally. Add the mushrooms with one hour left in cooking time. If more liquid is needed, add another 1 to 1½ cups wine or water throughout the cooking time when checking to stir.

Serve with an organic rustic baguette from de la terre Bakery in Vineland (http://www.delaterre.ca/) 


Recipe courtesy of Tiffany Mayer, Freelance Journalist and a farm to table activist, Niagara
http://eatingniagara.blogspot.com

Posted by admin on 05/19/2011 - 12:19
Labels:
ShareThis share this post

Beef Stroganoff

Beef Stroganoff with Noodles is a recipe from a mom in our momstown Edmonton North chapter - a great family favourite!

 

Ingredients:    

1 pound Steak cut into thin strips,

1 tsp Paprika, 1 tsp Salt, 1/8 tsp Pepper,

1 Tbsp Butter,

1 1/4 Cups Beef Broth,

1 can (284 ml) condensed cream of mushroom soup,

2 Tbsp Flour,

1 Cup Chopped Onion,

1/2 Cup Sour Cream,

Noodles or Rice

 

Sprinkle Steak with seasonings (Paprika, Salt, Pepper). Brown in Butter. Stir in soup and 1 Cup of the Beef Broth. Cover and Simmer for 30 minutes, or until meat is tender. Add Onions and cook for another 10 minutes. Blend remaining broth and flour. Stir into meat mixture and cook for about 5 more minutes, stirring frequently. Add sour cream. Heat thoroughly. Then serve over cooked noodles or rice.

 

Makes 6 servings (All depending on how hungry you and your brood are!)

Posted by momstown mama on 03/15/2011 - 21:18
Labels:
ShareThis share this post

Easy Party Meatball Appetiser

Easy Peasy Party Meatballs


I have recently discovered that my meatballs are my WOW recipe! Super easy and very tasty! Nothing not to love!

•    1 box frozen meatballs1
•    jar of ketchup
•    1 jar of grape jelly

Cook in the crock pot for the day while you're prepping for the party and your set! Serve with toothpicks and your guests will love them!

 

Shared by a momstown Burlington mom

Posted by momstown mama on 02/02/2011 - 21:45
Labels:
ShareThis share this post
12next ›last »