Ringing in the New Year with Tomahawk Steaks!

Welcome to Was Your Dinner This Good?

 Because I don't have enough time on my hands, I decided to start a blog about our adventures in food and wine beginning in 2015.

Well 2015 is here....and so we begin....

New Year's Eve Dinner

Sorry no after photos, but here are the prep photos.

Our New Year's Eve menu included (click links to jump to the recipes):

French Onion Soup

Crockpot French Onion Soup
Prep Time: 10 mins
Cook Time: 8 - 10 hours

For this recipe you need:
  • 2 1/2 large sweet onions, thinly sliced (I used 3 and it was way too much!)
  • 3 garlic cloves, minced
  • 4 tablespoons of butter (salted)
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 3 tablespoons flour
  • 8 ounces of beer
  • 64 ounces of low-sodium beef stock
  • 2 tablespoons fresh thyme
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • baguette, sliced and oven toasted
  • mozzarella cheese, sliced
Directions:
  1. Turn your crockpot on High and add butter, onions, garlic, brown sugar, balsamic vinegar
  2. Cook for 1 hour, stirring occasionally
  3. Turn crockpot down to low and add the remaining ingredients except for the baguette and cheese
  4. Cook for 8 - 10 hours on Low
  5. Spoon soup into French Onion Soup Bowls
  6. Add a baguette slice and top with mozzarella cheese (you can also shred some cheese and put it in the bowl before you add the baguette
  7. Broil in the oven on Low (keeping an eye on it) until cheese is melted and light golden brown
  8. Remove from oven and serve
Makes 8 servings in standard French Onion Soup Bowls
Back to Top
Carrots, Mini Colourful Potatoes and Brussel Sprouts

Roasted Root Veggies (prepping --- not yet roasted)
In shallow baking dish, but still not roasted (8 servings)
Roasted Root Veggies
Prep Time: 10 mins
Cook Time: 45 mins

For this recipe you need:
  • 3 large carrots
  • 1 purple onion
  • 1 bag "Mixed Little Gems" potatoes
  • 2 tablespoons balsamic vinegar
  • extra virgin olive oil, just enough to very lightly coat all veggies
  • 1/2 tablespoon of rosemary
  • 1/2 teaspoon of salt
Directions:
  1. Peel and carrots and slice on a diagonal
  2. Quarter the purple onion, or slightly smaller if you prefer
  3. Cut potatoes in half
  4. Add all veggies to a large freezer bag and add remaining ingredients
  5. Shake and let marinate for an hour (although not necessary if you don't have the time)
  6. Preheat the oven to 400 °F
  7. Place veggies in a shallow baking dish or cookie sheet (lined with parchment paper for easier clean up)
  8. Roast for 45 minutes or until veggies are tender, but not too soft (turn them occasionally)
Back to Top
Our "Now Famous" Tomahawk Steaks (8 servings)
Tomahawk Steaks
Prep Time: 30 mins
Cook Time: At least 20 mins

For this recipe you need:
  • tomahawk steak(s) (aka french rib eye) - 1 steak will serve 4 adults
  • olive oil
  • salt
  • pepper
Directions:
  1. Place steak ins a shallow baking dish
  2. Wrap rib bone in aluminum foil
  3. Brush with olive oil, salt and pepper
  4. Allow to marinate for at least 2 hours (in the fridge)
  5. Remove steaks from the fridge and allow them to come to room temperature (at least 30 minutes)
  6. Sear each side of the steak on your BBQ (this is done using extremely high temperatures --- we have a Napoleon BBQ with a Sizzle Zone)
  7. Grill until desired internal temperature (beware --- these steak tend to increase the internal BBQ temperature significantly, so watch for flame flare ups)
  8. You may have to use indirect heat to avoid the steak from becoming too charred
  9. Medium-rare internal temperature is 135 °F
  10. If you want a higher internal temperature you can remove the steaks from the grill and wrap in aluminum foil for 5-10 minutes or until desired internal temperature is achieved (this will ensure the steaks don't become over cooked)
  11. Slice steak and serve immediately
Back to Top
Brussel Sprouts & Bacon prepped for baking (8 servings)
Brussel Sprouts with Bacon & Blue Cheese Sauce
Prep Time: 10 mins
Cook Time: 15 - mins

For this recipe you need:
  • brussel sprouts (5-7 per person, so adjust accordingly)
  • olive oil
  • salt
  • 5 slices cooked / chopped bacon
  • stilton cheese (or another blue cheese) --- just a small triangle
  • 3 tablespoons heavy cream
Directions:
  1. Preheat oven to 400 °F
  2. Cut off ends, slice in half and wash
  3. Place in shallow baking dish
  4. Top with bacon
  5. Drizzle with olive oil and season with salt
  6. Bake for 15 to 20 minutes until tender, but not too soft (turn them occasionally)
  7. While the brussel sprouts are baking, heat the blue cheese and heavy cream on the stove stop until melted and creamy (add more cream if necessary), remove from heat
  8. Remove brussel sprouts from oven and drizzle the cheese cream sauce over brussel sprouts
  9. Stir to lightly coat the brussel sprouts (you don't want them swimming in sauce)
Back to Top
Pumpkin Swirl Cheesecake (half eaten)
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: At least 3 hours

For this recipe you need:
Crust
  • 1 1/4 cup graham crackers & gingersnap crumbs
  • 1 teaspoon pumpkin pie spices
  • 1/4 cup melted butter
Pumpkin cheesecake filling
  • 2 packages 8 oz each room temperature cream cheese
  • 1/3 cup granulated sugar
  • 2 tablespoons heavy cream
  • 1 egg
  • 1 cup (8 oz) canned or homemade pumpkin puree
  • 1/3 cup brown sugar
  • 1/2 teaspoon pumpkin pie spices
Directions:
  1. Preheat oven to 375 °F.
  2. In small bowl, mix the crumbs with the spices and the melted butter. With your fingers, press evenly on the bottom of a 9" round pan with removable bottom.
  3. Bake for 5-10 minutes
  4. Remove from oven and cool in freezer for 10 minutes
  5. In a mixing bowl add the cream cheese, 1/3 cup sugar and heavy cream
  6. With the paddle attachment on, stir on low speed until fluffy
  7. Add the egg and blend well
  8. Reserve 2/3 cup of the cheese mixture
  9. Add the pumpkin puree, brown sugar and pumpkin pie spices to the remaining cheese mixture
  10. Blend well
  11. Pour the pumpkin cheese mixture into the chilled crust and spread evenly
  12. With a spoon, drop dollops of the reserved cream cheese mixture and make some swirls with a fork or knife
  13. Bake in preheated oven for 30 minutes or until the centre is set
  14. Turn the oven off, leave the door open and let the cheesecake to cool for at least 1 hour (this will minimize cracking of the top of the cheesecake)
  15. Run a knife around the cheesecake for easy removal of the pan
  16. Refrigerate for a couple of hours before slicing
Notes:
The recipe calls for 1 CUP of pumpkin puree, NOT an entire can. 1 cup = 8 oz = 226 grams.  I froze the remaining puree in 1 cup portions.

If the top cracks, simply add whipped cream to the top of each slice before serving.
For this recipe you need:
  •  1 teaspoon ground cinnamon
  •  1/4 teaspoon ground nutmeg
  •  1/4 teaspoon ground ginger
  •  1/8 teaspoon ground cloves
Directions:
  1. Combine ingredients and store in a ziplock bag for future use
Makes 2 teaspoons

No comments:

Post a Comment