FRUGAL GOURMET'S BEEF WITH BLEU CHEESE
This recipe is by Jeff Smith and was published in his book "The Frugal Gourmet". Hope you enjoy! ****Cooking time on this may vary greatly depending on how well done you like your steak.
Provided by Queen Dana
Categories Steak
Time 20m
Yield 5-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat a large frying pan. Add the olive oil and the steaks to you perfection. (I like mine rare, very rare.) Remove to a warm plate and add the wine and the garlic and onion. Sauté just a minute and deglaze the pan by scrapping the bottom with a wooden spoon. Allow the wine to reduce be half and then add the glace de viande and the rosemary. Simmer for a moment and add the butter mixed with the cheese. Mix with a wire whip until smooth.
- Place a bit of the sauce on each plate and then a piece of the stake on top of the sauce. Add the salt and pepper at the very last, as salt will dry out the meat during the cooking process. Garnish with parsley.
Nutrition Facts : Calories 375.2, Fat 21.3, SaturatedFat 9.7, Cholesterol 114.1, Sodium 167.7, Carbohydrate 2.7, Fiber 0.1, Sugar 0.9, Protein 29.1
CHICORIES WITH PEARS, BLUE CHEESE AND SECRET ANCHOVY DRESSING
Gently bitter, yet fresh and crunchy, chicories are the perfect canvas on which to create a Thanksgiving salad. With a single anchovy fillet, mustard, vinegar and lemon juice at its base, this light, vibrant dressing is surprisingly refreshing and flavored with a faint rumor of umami that will make you reach - over the stuffing - for seconds. If you don't have, or don't like, pears, substitute Fuyu persimmons or a crisp, tart apple variety such as Fuji or Honeycrisp. If you don't like pecans, use walnuts. If you can't find Roquefort, use another sheep's milk blue, such as Oregon Blue or Ewe's Blue, both of which are American-made in the Roquefort-style.
Provided by Samin Nosrat
Categories salads and dressings, appetizer, side dish
Time 20m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Heat oven to 350 degrees.
- Use a sharp knife to shave off the dark green tips of the frisée and escarole, then use your hands to tear off any remaining tough outer leaves, saving only the pale green and white, tender hearts for the salad. (Reserve the outer leaves for cooking greens - they'd be great for Thanksgiving stuffing!) Trim the radicchio, tearing off any bruised leaves and cutting off any root or stem.
- Once trimmed, separate all of the chicories into individual leaves, trimming more as needed to detach inner leaves. Leave the smaller leaves of all of the varieties whole, but tear or cut the larger leaves into generous bite-size pieces. Wash in cold water and dry in a salad spinner, then place in a very large bowl. Cover and refrigerate until ready to serve.
- Spread pecans out in a single layer on a baking sheet and toast 7 to 10 minutes until lightly golden in the center. Allow to cool to room temperature.
- To make the dressing, use a pestle to pound the anchovy and garlic in a mortar with a pinch of salt until the mixture is as smooth as toothpaste (or chop finely, then use the blade of a knife to smear across the cutting board until smooth). Whisk in mustard, vinegar, lemon juice, honey, oil, 1/4 teaspoon salt, a few cracks of pepper and shallot until emulsified. Taste and adjust seasoning: The dressing should be pleasantly bright and tangy, and the anchovy shouldn't be at all noticeable.
- To serve, quarter the pear, remove the core from each piece, and thinly slice. Add to the bowl of chicories. Crumble the pecans into the bowl in large pieces. Drizzle most of the dressing over the salad. Use your hands to toss gently to ensure the leaves are all coated evenly. Taste and add more dressing as needed. Transfer salad to a serving platter if desired, then crumble pecan-size pieces of cheese all throughout the salad, tossing as needed to distribute. Season generously with pepper and a bit of flaky salt. Serve immediately.
FRUGAL GOURMET'S BLEU CHEESE AND ANCHOVY DRESSING
Make and share this Frugal Gourmet's Bleu Cheese and Anchovy Dressing recipe from Food.com.
Provided by Queen Dana
Categories Salad Dressings
Time 15m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Place the fennel dressing in a food blender. Add the achovies, lemon juice, eggs and bleu cheese. Blend for just a moment, and pour over your salad. Add salt and pepper. Add croutons, and serve.
Nutrition Facts : Calories 146.7, Fat 9.2, SaturatedFat 4.7, Cholesterol 158.6, Sodium 486.6, Carbohydrate 6.6, Fiber 1.8, Sugar 0.8, Protein 10.2
FRUGAL GOURMET'S BASIC FENNEL DRESSING
This recipe is by Jeff Smith and was published in his book "The Frugal Gourmet". Hope you enjoy!
Provided by Queen Dana
Categories < 15 Mins
Time 15m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Blend the oils and the vinegars. Add a little sugar, mustard, and fennel. Add some lemon juice, parsley, salt, and pepper.
Nutrition Facts : Calories 1007.8, Fat 109.2, SaturatedFat 16.6, Sodium 12.1, Carbohydrate 5.1, Fiber 0.6, Sugar 3, Protein 1
BLUE CHEESE SALAD DRESSING
Categories Salad Quick & Easy Blue Cheese Gourmet
Yield Makes about 1 1/3 cups
Number Of Ingredients 7
Steps:
- In a blender or small food processor blend together the garlic paste, the mustard, the lemon juice, the vinegar, and salt and pepper to taste. With the motor running add the oil and blend the mixture until it is combined well. Add the sour cream, 3/4 cup of the cheese, and 2 tablespoons water, or enough to obtain the desired consistency, blend the dressing until it is combined well, and transfer it to a bowl. Stir in the additional cheese. The dressing keeps, covered and chilled, for about 1 week.
FRUGAL GOURMET'S PIPING CHEESE
This is a Jeff Smith recipe published in his book "The Frugal Gourmet". This soft cheese can be used to make many fancy snacks. The herb blend can be varied.
Provided by Queen Dana
Categories Spreads
Time 15m
Yield 3 cups
Number Of Ingredients 12
Steps:
- Whip all ingredients together, and use to fill various snacks. Normally, this is done with a piping bag and tip, but you can fill many types of cracker and vegetable with a small knife or spoon.
FRUGAL GOURMET CHICKEN
I think this came from the Frugal gourmet's tv show - was it back in the 80's? Anyway, this technique of "sealing in the juices" is wonderful and it ends the controversy (at least with me) whether the chicken on the grill is "really done". Try this.
Provided by KCShell
Categories Poultry
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Choose a stockpot or large sauce pan, depending on amount of chicken you are making.
- Fill pot with water and bring to boil.
- Place chicken with skin in pot until it stops boiling.
- (Seals in juices) Remove chicken from pot.
- Bring pot to a boil again.
- Put chicken back in and bring to a full boil.
- When water and chicken are boiling again, put lid on pan, turn burner off.
- Let stand for one hour.
- Finish chicken by placing on grill for 15- 20 minutes Brush with barbecue sauce.
- Preparation time is an estimate.
Nutrition Facts : Calories 281.9, Fat 13.8, SaturatedFat 3.7, Cholesterol 118.3, Sodium 630.5, Carbohydrate 8, Fiber 0.8, Sugar 2.5, Protein 29.3
SUMMER SALAD WITH ANCHOVY DRESSING
A filling main-meal salad bursting with fresh veg - just leave out the anchovies for a veggie version
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 25m
Number Of Ingredients 9
Steps:
- Bring a large pan of water to the boil. Cook the beans for 4 mins, so they still have a slight crunch, then scoop out with a slotted spoon into a colander and cool quickly with cold water. Tip the potatoes into the pan, add the eggs and simmer everything for 8 mins. Lift out the eggs, then leave to cool while the potatoes cook for 2 more mins until tender. Drain the potatoes.
- For the dressing, mash the anchovies with the side of a knife, then mix with the vinegar and olive oil in a large bowl. Stir in the beans, potatoes, olives and tomatoes. Peel and halve the eggs. Put the leaves into a large serving bowl, add the potato mix and eggs, then serve.
Nutrition Facts : Calories 256 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.54 milligram of sodium
"THE FRUGAL GOURMET'S" SOUTHERN BARBECUE SAUCE
This is the only barbecue sauce I use for "Pulled Pork" barbecue. From Jeff Smith's first cookbook, "The Frugal Gourmet", 1984 One recipe is enough for about 10 lbs. of meat. It keeps well in a jar in the fridge. If you don't have liquid smoke, try adding some smoked paprika.
Provided by papergoddess
Categories Sauces
Time 1h40m
Yield 1 quart
Number Of Ingredients 11
Steps:
- Combine all ingredients in a large saucepan.
- Simmer SLOWLY uncovered, stirring occasionally, until thickened.
- (approx 1 1/2 to 2 hrs.) (Watch it closely because it will burn if your heat is too high).
BLUE CHEESE DRESSING
This is another salad dressing that DH and I have been making for years. It is a variation of one by the Frugal Gourmet. We added more blue cheese. We enjoy it and hope you will too! (Jeff Smith's original recipe calls for 1/4 cup bleu cheese and 2 Tablespoons lemon juice. It is part of his Buffalo Chicken Wings recipe and comes from his 1984 book entitled The Frugal Gourmet).
Provided by Acerast
Categories Salad Dressings
Time 15m
Yield 2 cups
Number Of Ingredients 11
Steps:
- In a small mixing bowl combine the vinegar and milk.
- Allow to sit for a few minutes to curdle.
- Add the remaining ingredients.
- Mix well.
- Serve over your favorite salad greens.
- Refrigerate leftovers for up to one week.
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