Tag: tops

The Best Beef Tri Tip – This Tip is Tops by Gordon Ramsay

I received a food wish for roast beef recently, which can be
done with many different cuts, but I ended up deciding on the always amazing
beef tri tip, since it’s affordable, flavorful, and using this low-temp roasting
technique, nearly fool-proof. Above and beyond the great results, this is also
one of the easiest approaches out there.

No marinating, no searing, no nothing; just rub on some salt
and spices, and pop it into the oven until it reaches the doneness you want. Of
course, you can sear it before roasting, or do a reverse-sear afterward, but
even without those optional steps, you’re going to be enjoying a lovely plate
of roast beef.

Since we’re using such a low temperature, there isn’t going
to be much carry-over heat, so be sure that you reach your target temperature
before pulling it out. I went with 128 F., thinking it would climb up to
135-ish, but it never went over 130. That worked for me, since I love
medium-rare meat, but if you want something a little more done, maybe pull at
135. Either way, be sure to wrap it, and let it rest for 20 minutes before
cutting into some of the juiciest beef you’ve ever had.

This is one of those “professional” cuts of beef that are popular
in restaurants, and barbecue joints, but not so much for the home cook. It
might be a regional thing, as they are a little more common in California, but
I really just think it’s a matter of folks not knowing what a great, and easy
cut of beef this is. So, with apologies to all the people that wanted to keep
this a secret, I’ll close by saying I really do hope you give this a try soon.
Enjoy!

Ingredients for 6 generous servings:

2 1/2 to 3 pound beef tri tip

For the rub:

2 tablespoons kosher salt

1 tablespoon freshly ground black pepper

1 tablespoon smoked paprika

1 teaspoon garlic powder

1/4 teaspoon cayenne

1 teaspoon dried rosemary

1 tablespoon freshly minced fresh rosemary

– Optional ingredient suggestion: 1/2 cup beef or chicken
broth to mix into the salty, but delicious pan drippings.

– Roast at 225 F. for about 1 1/2 to 2 hours, or until it
reaches 130 F. for medium-rare.

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Double Chocolate Candy Cookies

Warning! These cookies are actually even better than they look! The perfect post-Halloween cookie! It’s like a kitchen sink cookie and the more goodies you add…the better the cookie gets! Just imagine the possibilities! Snickers, Peanut Butter Cups and Twix-Oh My! The cookie has an awesome chocolate base and if you can get your hands on the dark chocolate powder it makes such a difference. I hope you adore these double chocolate candy cookies as much as my family did!

Ingredients

1 cup butter
1 cup sugar
¾ cup light brown sugar
2 eggs
2 tsp vanilla
1¾ c. flour
¾ cups dark cocoa powder
½ cup regular cocoa powder
2 tsp baking soda
1 tsp salt
3 cups assorted chips and chopped candies

Instructions

Preheat oven to 350 degrees F.
Line a baking sheet with parchment paper.
Beat butter and sugars till creamy.
Add eggs and vanilla and mix well.
Slowly add the dry ingredients until combined.
Add your candies, reserving some to stick into the tops of each cookie.
Chill dough overnight (or at least 2 hours)
Scoop large mound onto the cookie sheet and press in the reserved goodies. I used milk chocolate chips, white chocolate chips, chopped Oreos, m&ms, chopped Snickers, Twix and Butterfingers.
Bake 10 mins and cool.

3.4.3177

Adapted from Love from the Oven ….Be sure to check out her delicious blog!!

The post Double Chocolate Candy Cookies appeared first on Hugs and Cookies XOXO.

Gluten-Free Dinner Rolls

Let it roll, Baby, roll.

We’ve been slurping lots of soup this week while the temperatures hover well below my chilly bones’ preference of 72 degrees. I hate to complain about 42 degrees, but, honestly. I’m shivering like a kitten in a Steve Martin movie. This is PDX, not New Hampshire. Where is my sunshine and technicolor blue sky? Hiding its good humor behind wrinkled duvets of fuzzy gray clouds, that’s where.

So we make our homemade gluten-free soup.

But the soup needs a companion. Our potage is lonely. And so I play matchmaker. I’ve been inviting gluten-free roll recipes to come and play. I’ve been flirting with their quirks and grainy idiosyncrasies, trying to be a good host. Coaxing their prickly little batters into behaving. As in, taste GOOD. And I’ve had some almost there success. But nothing to brag about. Nothing blog worthy.

Until today. These rolls are a balance of whole grain flavor and softness. Just crusty enough. These were tender and lovely warm from the oven. Not gummy. Not heavy. Not too grainy.

Just right.

Tender warm and gluten free roll waiting for vegan butter

Karina’s Gluten-Free Dinner Rolls

Recipe originally published March 2011.

I based my recipe on my Delicious Gluten-Free Bread Recipe and used a unique blend of gluten-free flours to get the texture I like in a dinner roll- soft and tender pull-apart goodness you can serve warm (you know- to melt that slather of vegan butter). I used a little bit of hazelnut flour and some coconut flour to add flavor and moisture.

Ingredients:

1 cup sorghum flour
1 1/2 cups potato starch (not potato flour)
1/2 cup millet flour
1/4 cup GF buckwheat flour
1/4 cup hazelnut flour or almond flour
2 tablespoons coconut flour
1 teaspoon xanthan gum
1 teaspoon fine sea salt
1 packet rapid rise yeast
2 tablespoons light brown sugar
1 1/2 cups warm liquid (3/4 cup non-dairy milk plus 3/4 cup hot water)
1/4 cup light olive oil
2 free-range local organic eggs, beaten or Ener-G Egg Replacer
1/2 teaspoon lemon juice

Instructions:

Turn your oven on and off briefly to warm it. Grease a 12-cup muffin pan and sprinkle the cups with GF flour; set it aside.

In a large mixing bowl, whisk together the flours and dry ingredients.

Add in the wet ingredients and beat until a thick batter forms. This bread dough is not puffy and stretchy like wheat-based dough, it is more akin to a sturdy muffin batter. Beat until smooth.

Spoon the bread dough into the twelve greased and floured cups. Even out the tops using wet fingers or the back of a wet tablespoon. Place the pan in the center of the warmed oven to let the dough rise.

Set your timer for 50 minutes.

At 50 minutes, turn your oven to 350ºF. (It should come to temperature within a few minutes.)

Bake until the rolls are golden and firm- about 22 minutes. Thump them with a fingertip- they should sound hollow. Note: If your oven is slow to heat, you may have to bake the rolls longer to cook all the way through.

When the rolls are done baking, remove the pan from the oven and place it on a wire rack to cool a bit. Using a thin knife, loosen the edges of the rolls from the pan and ease the rolls out. They are tender when warm.

Serve immediately with vegan butter or the real moo-cow thing, if you prefer. Wrap and freeze leftovers.

Recipe Source: glutenfreegoddess.blogspot.com

Fresh and warm from the oven gluten free yeasted dinner roll

Recipe Notes:

These bread rolls are a little bit crusty on the outside, soft and tender inside, and not gummy at all. I attribute this to finding the right dry to liquid ratio. Remember, Darling Cooks, weather (humidity) and ambient temperature affects the behavior of dough and batter.

If there’s too much moisture and you’ve got a thin batter, add a sprinkle of GF flour to thicken it. And if the dough seems too dry and stiff (or does not look soft and happy because of flour substitutions you’ve made), add a little more liquid, a tablespoon at a time.

I tried to balance two needs with this recipe. My preference for a light soft roll, and my need for good taste and texture. That means balancing starches (which give lightness and rise) and whole grain flours (which impart flavor and heft). Too many whole grains create a heavy product.

Cook time: 22 min

Yield: 12 rolls

For substitutions, please see my guide to baking with substitutions here.

More Gluten-Free Bread Roll Recipes from Food Bloggers:

French Bread Rolls from The Gluten-Free Homemaker

The Art of Gluten-Free Baking’s Dinner Rolls, Gluten-Free