Cookin' with Carol recipes on NBC5 - March 2005
Serves 8
This is a wonderful winter comfort food, enhanced by a hint of spring fresh herbs.
1/4
cup diced uncooked bacon
2
pounds beef stew meat
3
tablespoons flour
2
cups beef broth
1
cup water
1
cup baby carrots
4
medium red potatoes, quartered
1
large onion, quartered
1
tablespoon chopped fresh rosemary
2
teaspoons chopped fresh thyme
Cook bacon in a Dutch oven or large saucepan over medium heat until browned, stirring occasionally. Add meat and brown over medium-high heat for 3 to 4 minutes, stirring occasionally. Add flour and stir to incorporate. Add beef broth and water (and salt and pepper to taste, if desired), and bring to a simmer over medium-high heat. Cover pan and simmer over low heat for 1 1/2 to 2 hours, until meat is tender. Add carrots, potatoes, onion, rosemary, and thyme, and simmer an additional 30 minutes, covered, until vegetables are tender. Serve warm.
(Air Date: March 5, 2005)
Makes about 5 dozen candies
A fun recipe to make for St. Patrick’s Day, this candy actually contains potatoes, and literally melts in your mouth. Fun for the whole family to make.
1/2
cup mashed potatoes
1
tablespoon butter, softened
1
teaspoon vanilla
4
cups sifted powdered sugar
1
cup shredded coconut
3
tablespoons cinnamon
Stir together potatoes, butter, and vanilla until combined. Add 1 cup powdered sugar and coconut and mix with a spoon. Add remaining powdered sugar, 1 cup at a time, until dough is stiff and not sticky (you may need extra powdered sugar). Form about 1 teaspoon of the mixture into an oval shape (resembling a potato) and place on a flat surface. Repeat with remaining dough. Roll candy in cinnamon, place in an airtight container, and refrigerate for 1 hour (or until firm) before serving. Store in refrigerator.
(Air Date: March 12, 2005)
Serves 4
This recipe is a favorite of NBC5’s Loriana Hernandez. It is a colorful and flavorful combination of crispy lettuce, tomatoes, black beans, and corn, topped with a zesty chipotle dressing and gorgonzola cheese. A perfect lunch or dinner meal for cooks on the go!
1/2 cup mayonnaise
1/4 cup canned low-salt chicken broth
2 tablespoon soy sauce
2 tablespoons fresh lemon juice
1 tablespoon minced canned chipotle chiles (in adobo sauce)
2 teaspoons brown sugar
1 large head romaine lettuce, cut into bite-size pieces
2 medium tomatoes, seeded and diced
1/2 cup frozen corn, thawed
1 (15-ounce) can black beans, rinsed and drained
1 cup grilled chicken or steak strips
4 ounces crumbled gorgonzola cheese
For the dressing, whisk together mayonnaise, chicken broth, soy sauce, lemon juice, chipotle chiles, and brown sugar in a medium bowl to blend. Season dressing with salt and pepper to taste, if desired. Cover and reserve in refrigerator. (Dressing can be prepared 1 day ahead; keep refrigerated.) Mix lettuce, tomatoes, corn, black beans, and chicken or steak strips in large bowl. Add dressing and gorgonzola cheese and toss to coat. Serve and enjoy!
Recipe inspired by Bon Appétit, March 1997.
(Air Date: March 19, 2005)
Serves 6
Enjoy food in fashion with this savory side dish all dressed up for spring holiday entertaining. This goes well with a glazed baked ham (see additional bonus recipe below), and is also perfect for picnics, since it contains no mayonnaise.
3
tablespoons white wine vinegar
1
teaspoon Dijon mustard
2
cloves garlic, minced
1/2
teaspoon sugar
2
tablespoons chopped fresh basil
1/3
cup olive oil
2
pounds new potatoes, scrubbed well
1/2
pound green beans, ends trimmed
1/2
cup sliced roasted red bell peppers
Combine in a bowl, vinegar, mustard, garlic, sugar, and basil (and salt and pepper to taste, if desired). Gradually whisk in olive oil. Reserve dressing in the refrigerator. Place new potatoes in a deep pot and fill with water to cover. Bring to a boil, reduce the heat, and cook on medium for 20 to 30 minutes, or until potatoes are tender. While potatoes are cooking, bring a medium saucepan, half full of water, to a boil. When potatoes are almost done, place green beans in the saucepan of boiling water and cook, uncovered, for 7 to 10 minutes, or until tender. Drain water from potatoes and also from beans. Let potatoes cool slightly, then cut into quarters and place in a large bowl with the beans and red bell peppers. Pour the reserved dressing over all and toss gently. Serve warm or chilled.
(Air Date: March 26, 2005)
Bonus Recipe: Baked Ham with Figs
Serves 16
8
pounds smoked ham
2 tablespoons whole cloves
8-ounce package dried figs
2 tablespoons Dijon mustard
2 tablespoons brown sugar
1 teaspoon orange zest
1/2 cup orange juice
2 teaspoons pink peppercorns, crushed
Place ham in a shallow roasting pan. Score ham in a cross-hatch pattern with a sharp knife. Insert cloves in a decorative pattern on surface of ham. Place figs around the edges of ham. Combine remaining ingredients in a small bowl and pour over ham. Bake, uncovered, in a preheated 325°F oven for 1 1/2 hours, basting ham with pan juices every 30 minutes. Ham is done when internal temperature reads 160°F. Place ham and figs on a decorative platter, spoon some of the basting juices on top, and garnish with steamed asparagus, if desired.
Notes:
For this recipe, I use a bone-in rump (butt) ham half. Find dried figs near the dried fruit and raisins in your grocery store. Pink peppercorns are small and round like regular peppercorns, but they come from a different plant family---a rose plant to be exact---not a peppercorn at all! These dried berries have a pungent peppery flavor and a brilliant red color---great for a show-stopping dish! Find these in some grocery spice sections and most gourmet shops. If you can't find them, use 1/4 teaspoon ground black pepper instead.
(Original Air Date: April 7, 2001)