04 April

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April 25, 2010

Steak San Marco

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Steak San Marco

Steak San Marco

April 25: Feast Day of St. Mark

When we were vacationing in Venice, we happened to be there on April 25, the Feast Day of St. Mark, the patron saint of the city.  At St. Mark’s Basilica, where the saint’s relics are housed, a special high mass was celebrated. At St. Mark’s Square, there was a marching band parading its way through the crowd of tourists and pigeons. Throughout this ultra-romantic city, we saw Venetian men traditionally presenting a bòcolo (red rosebud) to the women (mothers, wives, girlfriends, daughters, etc.) they love.

Another way to express love is to cook a special meal for someone—à la Steak San Marco!

Recipe

(Adapted from Recipe Zaar)

Ingredients

  • 2 lbs. chuck steaks
  • 1 tablespoon olive oil
  • 1 16-ounce can of peeled Italian tomatoes
  • 1 envelope onion soup mix (Lipton’s brand)
  • 2 tablespoons red wine vinegar
  • 1 teaspoon oregano
  • 1 clove of garlic, crushed
  • 1 bay leaf

Directions

Sear the steaks in oil in a skillet until both sides are browned (optional). Transfer the steaks to the bottom of a slow cooker. Layer the rest of the ingredients, cover and cook for two hours or until the meat is tender.  Discard the garlic and bay leaf. Put the steaks on a plate and top with their juices and tomato pieces. Garnish with fresh oregano or parsley.

Steak San Marco

Notes

  • For a stew-like dish, cut the chuck steaks into pieces.
  • Thanks to the G4 Family for gifting us with a slow cooker for Christmas.
 

April 25, 2010

ANZAC Biscuits

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ANZAC Biscuits

ANZAC Biscuits

April 25: ANZAC Day

Australia and New Zealand remember their veterans with an annual national holiday on April 25. We join the commemoration by baking special cookies called ANZAC biscuits. ANZAC is an acronym for the Australia and New Zealand Army Corps, and cookies are called biscuits there. During World War I, these hearty treats were sent to troops abroad.  Today, these are still popular with soldiers and civilians alike.

Islander’s family used to mail care packages to her Daddy while he was deployed in the U.S. Navy.  She still sends Treats to the Troops and encourages others to do the same, perhaps including ANZAC biscuits in the box.

Recipe

(Adapted from Australian Women’s Weekly)

Ingredients

  • 1 cup rolled oats
  • 1 cup flour, sifted
  • 1 cup sugar
  • ¾ cup dessicated coconut
  • ½ cup (1 stick) butter
  • 2 tablespoons golden syrup
  • ½ teaspoon of baking soda
  • 1 tablespoon of boiling water

Directions

In a large bowl, mix the oats, flour, sugar and coconut. In a small pot, melt the butter and golden syrup, stirring over low heat on the stove top.  In a small cup or dish, combine the baking soda with boiling water, then pour this into the melted butter mixture, stirring well. Add this to the dry ingredients. Blend well until everything begins to stick together.

ANZAC Biscuits

Pack into 1-inch rounds and place on a greased baking sheet. Flatten each with the bottom of a glass, carefully forming disc shapes.  Bake in a preheated oven at 325 degrees F for about 20 minutes or until slightly browned. Remove from the oven and let set for 10 minutes. Cool on wire racks to harden.  Yield: About 3 dozen.

ANZAC Biscuits

Notes

  • The measurements in this recipe were originally in metric system and were converted to the U.S. equivalent.
  • We got the dessicated coconut from About Australia online shop.
  • Thanks to Sister Durie K. for the cookbook, “The Big Book of Beautiful Biscuits.”
  • Thanks to Lisa L. for the golden syrup. She sent us the Lyle’s brand from Europe. We would often mail Treats to the Troops and to her naval reserve unit while she served abroad.
  • Thanks to Eric L. for the koala clip and aboriginal kangaroo leather pouch used for the photo props. Islander met this generous gentleman from New South Wales in Australia while mutually attending a session at an international conference for work in Toronto, Canada.
 

April 24, 2010

Pigs-in-a-Blanket

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Pigs-in-a-Blanket

United Kingdom Version

Pigs-in-a-Blanket (UK)

United States of America Version

Pigs-in-a-Blanket (USA)

April 24: National Pigs-in-a-Blanket Day

Both the British and Americans go “hog wild” over sausage-wrapped appetizers! The bacon-wrapped style is a tasty traditional Christmas treat in the United Kingdom and the dough-covered style is a favorite finger food in the United States. Highlander and Islander like to serve both types of pigs-in-a-blanket together to give others a variety of appetizer selections. We don’t discriminate our dishes—we provide equal opportunity for people to “pork out!”

Recipe

UK Style

  • 1 package of chipolatas (pork sausages)
  • 1 package of bacon strips

Directions

Carefully peel off the sausage skin/casing. Optional: Cut the sausages and bacon strips in half. Wrap the bacon around the sausage. Refrigerate until firm. Line a baking sheet with foil and place a wire rack on top to let the bacon fat drip below it. Arrange the pigs-in-a-blanket on the wire rack. Bake in a preheated oven at 400 degrees F for 20-25 minutes or until the sausages are browned and cooked through. Drain on paper towels. Arrange on a plate and serve.

Pigs-in-a-Blanket (UK)

USA Style

  • 1 package of hot dogs, cut in half
  • 1 package of puff pastry dough, thawed
  • 1 egg beaten with 1 tablespoon of water

Directions

Dry the hot dogs on paper towels and set aside. Unfold the puff pastry dough and cut into thirds (nine squares). Place a hot dog in the center of the dough. Wrap it around the hot dog, carefully stretching the dough if necessary, and pinch the edges to seal.

Pigs-in-a-Blanket (USA)

With the seam side down, place each on a foil-lined, lightly greased baking sheet. Refrigerate for 10 minutes or until the dough has firmed up. Brush the tops of the pigs-in-a-blanket with the egg wash. Bake in a preheated oven at 400 degrees F for 25-20 minutes or until the dough becomes puffed up and golden.

Pigs-in-a-Blanket (USA)

Notes

  • We buy frozen chipolatas at a local British imports store. Check specialty markets if these little piggies are available. Breakfast sausage links can be substituted.
  • Puff pastry dough can be found in the freezer section of the grocery store. Canned biscuit or crescent dough may be used instead of puff pastry dough. Unroll from the can and flatten to about ¼ inch thick before wrapping around the hot dogs.
  • Serve the pigs-in-a-blanket with mustard, ketchup or barbecue sauce.
 

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