Saturday, September 25, 2010
Sunday, August 29, 2010
Friday, July 9, 2010
Friday, May 28, 2010
Sunday, May 16, 2010
How To Hang Artwork
A number of years ago a friend gave us a great tip that to this day has made picture hanging a simple, pleasurable task. The tip was to always hang your art at 57" on center. "On center" means that the middle of the picture is at 57" (obviously, the hook will be higher). Interestingly, the 57" standard represents the average human eye-height and is regularly used as a standard in many galleries and museums...
What WE have discovered is that if you stick to this standard, you create a harmony among ALL the pictures in your home, as they will always hang in relationship to one another from their centers, not their sides. Additionally, we have also found that this helps solve the problem many people have, which is that they hang their pictures too high.
Step By Step:
1. Measure and lightly mark 57" on the wall
2. Measure top of your picture to the middle (or take height and divide by 2)
3. Measure top of your picture to the tightened wire (a small amount)
4. Subtract this last amount to tell you how far above 57" your hook should go
5. Measure up from 57" with this last amount and lightly mark on the wall
Example:
1. Picture is 20" tall
2. Middle is 10" down from top (this should rest at 57")
3. Wire comes to 2" below the top
4. 10" - 2" = 8"
5. Lightly mark 8" above your first mark OR 65" on the wall
Though this may seem complicated to read, it is quite simple when you do it. The thing to always remember is that the CENTER of all your pictures are hanging at the same 57", and you are just figuring out where the hook goes above it.
This 57" also applies to groups of pictures. Think of a group as ONE picture. After you arrange how you want them all to hang (doing this on the floor makes it easier), start with the center picture/pictures and get them at 57" on center. Then surround them with the rest of the group.
What WE have discovered is that if you stick to this standard, you create a harmony among ALL the pictures in your home, as they will always hang in relationship to one another from their centers, not their sides. Additionally, we have also found that this helps solve the problem many people have, which is that they hang their pictures too high.
Step By Step:
1. Measure and lightly mark 57" on the wall
2. Measure top of your picture to the middle (or take height and divide by 2)
3. Measure top of your picture to the tightened wire (a small amount)
4. Subtract this last amount to tell you how far above 57" your hook should go
5. Measure up from 57" with this last amount and lightly mark on the wall
Example:
1. Picture is 20" tall
2. Middle is 10" down from top (this should rest at 57")
3. Wire comes to 2" below the top
4. 10" - 2" = 8"
5. Lightly mark 8" above your first mark OR 65" on the wall
Though this may seem complicated to read, it is quite simple when you do it. The thing to always remember is that the CENTER of all your pictures are hanging at the same 57", and you are just figuring out where the hook goes above it.
This 57" also applies to groups of pictures. Think of a group as ONE picture. After you arrange how you want them all to hang (doing this on the floor makes it easier), start with the center picture/pictures and get them at 57" on center. Then surround them with the rest of the group.
Thursday, April 1, 2010
Friday, January 8, 2010
Irish Beef Stew Recipe
Ingredients
* 1/4 cup olive oil
* 1 1/4 pounds well-marbled chuck beef stew meat, cut into 1-inch pieces (NOT extra-lean)
* 6 large garlic cloves, minced
* 6 cups beef stock or canned beef broth
* I cup of Guinness beer
* 1 cup of fine red wine
* 2 tablespoons tomato paste
* 1 tablespoon sugar
* 1 tablespoon dried thyme
* 1 tablespoon Worcestershire sauce
* 2 bay leaves
* 2 tablespoons (1/4 stick) butter
* 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
* 1 large onion, chopped
* 2 cups 1/2-inch pieces peeled carrots
* Salt and Pepper
* 2 tablespoons chopped fresh parsley
Method
1 Heat olive oil in heavy large pot over medium-high heat. Lightly salt the beef pieces. Working in batches if necessary, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over. Continue to cook in this manner until all sides are browned, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
2 While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.
3 Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Add salt and pepper to taste. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)
Serves 4 to 6.
Guinness Beef Stew
From Cook's Country March 2007
4 lbs boneless beef chuck stew meat
2 tbsp vegetable oil
2 onions, chopped
4 cups low-sodium chicken broth
1 1/2 cups Guinees Draught (not the extra stout)
1 tbsp light brown sugar
1 tsp dried thyme
1 oz bittersweet chocolate, chopped
2 bay leaves
5 carrots, peeled and cut into 1" chunks
1 lb parsnips, peeled and cut into 1" chunks
1 1/2 lb baby red potatoes, scrubbed clean
1/4 cup all-purpose flour
2 tbsp minced parsley (fresh)
Pat beef dry with paper towels and sprinkle with salt and pepper. Heat 2 tsp oil in large skillet over medium-high heat until just smoking. Cook half of beef until browned on all-sides, about 8 minutes. Transfer to slow cooker insert and repeat with additional 2 tsp oil and remaining beef.
Add remaining 2 tsp oil, onions, and 1/4 tsp salt to skillet and cook until onions are lightly browned, about 5 minutes. Add broth, 1 1/4 cups stout, sugar, thyme, chocolate and bay leaves - bring to boil using wooden spoon to scrape up browned bits. Transfer to slow cooker insert.
Add carrots, parsnips, and potatoes to slow cooker insert. Cover and cook on low until meat is tender, 9-10 hours (or cook on hight for 6-7 hours). Set slow cooker to high. Whisk flour and remaining 1/4 cup beer until smooth, then stir mixture into slow cooker. Cook, covered, until sauce thickens, about 15 minutes. Stir in parsley, season with salt and pepper, and discard bay leaf. Serve!
* 1/4 cup olive oil
* 1 1/4 pounds well-marbled chuck beef stew meat, cut into 1-inch pieces (NOT extra-lean)
* 6 large garlic cloves, minced
* 6 cups beef stock or canned beef broth
* I cup of Guinness beer
* 1 cup of fine red wine
* 2 tablespoons tomato paste
* 1 tablespoon sugar
* 1 tablespoon dried thyme
* 1 tablespoon Worcestershire sauce
* 2 bay leaves
* 2 tablespoons (1/4 stick) butter
* 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
* 1 large onion, chopped
* 2 cups 1/2-inch pieces peeled carrots
* Salt and Pepper
* 2 tablespoons chopped fresh parsley
Method
1 Heat olive oil in heavy large pot over medium-high heat. Lightly salt the beef pieces. Working in batches if necessary, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over. Continue to cook in this manner until all sides are browned, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
2 While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.
3 Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Add salt and pepper to taste. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)
Serves 4 to 6.
Guinness Beef Stew
From Cook's Country March 2007
4 lbs boneless beef chuck stew meat
2 tbsp vegetable oil
2 onions, chopped
4 cups low-sodium chicken broth
1 1/2 cups Guinees Draught (not the extra stout)
1 tbsp light brown sugar
1 tsp dried thyme
1 oz bittersweet chocolate, chopped
2 bay leaves
5 carrots, peeled and cut into 1" chunks
1 lb parsnips, peeled and cut into 1" chunks
1 1/2 lb baby red potatoes, scrubbed clean
1/4 cup all-purpose flour
2 tbsp minced parsley (fresh)
Pat beef dry with paper towels and sprinkle with salt and pepper. Heat 2 tsp oil in large skillet over medium-high heat until just smoking. Cook half of beef until browned on all-sides, about 8 minutes. Transfer to slow cooker insert and repeat with additional 2 tsp oil and remaining beef.
Add remaining 2 tsp oil, onions, and 1/4 tsp salt to skillet and cook until onions are lightly browned, about 5 minutes. Add broth, 1 1/4 cups stout, sugar, thyme, chocolate and bay leaves - bring to boil using wooden spoon to scrape up browned bits. Transfer to slow cooker insert.
Add carrots, parsnips, and potatoes to slow cooker insert. Cover and cook on low until meat is tender, 9-10 hours (or cook on hight for 6-7 hours). Set slow cooker to high. Whisk flour and remaining 1/4 cup beer until smooth, then stir mixture into slow cooker. Cook, covered, until sauce thickens, about 15 minutes. Stir in parsley, season with salt and pepper, and discard bay leaf. Serve!
NYT Chocolate Chip Cookie Recipe
July 9, 2008
Recipe
Chocolate Chip Cookies
Adapted from Jacques Torres
Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling
2 cups minus 2 tablespoons
(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Sea salt.
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Yield: 1 1/2 dozen 5-inch cookies.
Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.
Recipe
Chocolate Chip Cookies
Adapted from Jacques Torres
Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling
2 cups minus 2 tablespoons
(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Sea salt.
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Yield: 1 1/2 dozen 5-inch cookies.
Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.
Meat Pie Recipes
Authentic:: here is the secret recipe for a genuine, fair dinkum, true blue Australian meat pie.
Filling:
To prepare the base: Sift flour and salt into a bowl, combine dripping and water together into a pan, stir over heat until dripping melts. Stir into flour until combined. Turn out onto a floured sheet of paper, knead slightly until smooth. Roll out and line base and sides of 8 greased 10 cm X 10cm (4 in X 4 in) pie tins.
Fill tins with meat mixture.
To prepare topping, preheat oven to moderate 180 C (375 F).
Roll puff pastry onto a floured sheet . Cut a circle to fit tops of pie. Wet edge of pastry base with egg and milk mixture and press pie tops into place. Trim edges and press to join. Brush with egg and milk and make a small hole in the centre of pie to allow steam to escape.
Bake for 15 – 20 minutes until pies are golden brown.
Serve with tomato sauce
Serves 8
NOTE: Mince steak may be substituted for round steak for this recipe. Use 750 g (1 ½ lb) mince and one cup of water. Combine with other ingredients, bring to the boil and simmer for 30 minutes or microwave on HIGH for 10-15 minutes
Puff Pastry may be used for top and bottom if desired. You can vary this recipe with a touch of garlic, oregano, nutmeg,, coriander and soy sauce
Australian Meat Pie
Serves: 2 (8-inch) meat pies
Ingredients
· 3 pounds beef chuck, diced 1/2-inch cubes
· 1/2 cup flour
· 3 tablespoons vegetable oil
· 2 cloves garlic, chopped
· 1 onion, diced
· 1 tablespoon freshly ground black pepper
· 1 tablespoon ground coriander
· 1 tablespoon celery seed
· 1/4 cup Worcestershire sauce
· 1/4 cup soy sauce
· 4 cups beef or chicken stock
· 4 sheets puff pastry
· 1 egg, beaten, to glaze crust
· Black pepper
Directions
Preheat oven to 400 degrees F.
Dredge beef in flour and sear in oil in a hot pan. Add the garlic and onion and saute for 4 more minutes. Add the spices, Worcestershire and soy sauce and cook until the liquid is almost dissolved. Add the stock and cook until the meat is coated in thick gravy. Transfer to a container and cool.
Roll 2 sheets of pastry to 1/2-inch thickness. Line 8-inch tart molds with the rolled pastry. Line the pastry with tin foil and prebake for about 8 minutes. Let cool.
Roll out the remaining pastry sheets and cut lids for the pies. Fill baked shells with the meat mixture and cover with the cut pastry lids. Attach lids with egg wash. Brush the tops with the remaining egg wash and sprinkle with black pepper.
Bake for 8 minutes or until golden brown.
Filling:
- 750g (1 ½ lb) round steak cut into 1 cm cubes (or minced)
- 375 ml (1 ½ cups / 12 fl oz) water
- 1 beef stock cube
- Salt and pepper to taste
- 1 onion sliced very thinly
- 2 tablespoons plain flour
- 1 teaspoon Worcestershire sauce
- 250g (2 cups 8 oz) plain flour
- pinch salt
- 60 g (2 oz) beef dripping
- 160 ml ) 2/3 cup / 5 fl oz water
- extra flour
- Topping:
- Commercial puff pastry
- Extra flour
- Egg yolk mixed with a little milk, to glaze
- Tomato sauce, to serve
To prepare the base: Sift flour and salt into a bowl, combine dripping and water together into a pan, stir over heat until dripping melts. Stir into flour until combined. Turn out onto a floured sheet of paper, knead slightly until smooth. Roll out and line base and sides of 8 greased 10 cm X 10cm (4 in X 4 in) pie tins.
Fill tins with meat mixture.
To prepare topping, preheat oven to moderate 180 C (375 F).
Roll puff pastry onto a floured sheet . Cut a circle to fit tops of pie. Wet edge of pastry base with egg and milk mixture and press pie tops into place. Trim edges and press to join. Brush with egg and milk and make a small hole in the centre of pie to allow steam to escape.
Bake for 15 – 20 minutes until pies are golden brown.
Serve with tomato sauce
Serves 8
NOTE: Mince steak may be substituted for round steak for this recipe. Use 750 g (1 ½ lb) mince and one cup of water. Combine with other ingredients, bring to the boil and simmer for 30 minutes or microwave on HIGH for 10-15 minutes
Puff Pastry may be used for top and bottom if desired. You can vary this recipe with a touch of garlic, oregano, nutmeg,, coriander and soy sauce
Australian Meat Pie
Serves: 2 (8-inch) meat pies
Ingredients
· 3 pounds beef chuck, diced 1/2-inch cubes
· 1/2 cup flour
· 3 tablespoons vegetable oil
· 2 cloves garlic, chopped
· 1 onion, diced
· 1 tablespoon freshly ground black pepper
· 1 tablespoon ground coriander
· 1 tablespoon celery seed
· 1/4 cup Worcestershire sauce
· 1/4 cup soy sauce
· 4 cups beef or chicken stock
· 4 sheets puff pastry
· 1 egg, beaten, to glaze crust
· Black pepper
Directions
Preheat oven to 400 degrees F.
Dredge beef in flour and sear in oil in a hot pan. Add the garlic and onion and saute for 4 more minutes. Add the spices, Worcestershire and soy sauce and cook until the liquid is almost dissolved. Add the stock and cook until the meat is coated in thick gravy. Transfer to a container and cool.
Roll 2 sheets of pastry to 1/2-inch thickness. Line 8-inch tart molds with the rolled pastry. Line the pastry with tin foil and prebake for about 8 minutes. Let cool.
Roll out the remaining pastry sheets and cut lids for the pies. Fill baked shells with the meat mixture and cover with the cut pastry lids. Attach lids with egg wash. Brush the tops with the remaining egg wash and sprinkle with black pepper.
Bake for 8 minutes or until golden brown.
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