Fritatta di Saldiccia e Cipolle (Sausage & Onion Fritatta)

03 Apr 2013 3 Comments

by sparksfromthekitchen in Appetizer, Breakfast, Lunch, Main Dish, Side Dish Tags: , ,

I am a huge lover of public television-no commercials and the programming is so great.  I don’t know if it’s like this all over but I have a spin-off of one of my regular PBS channels called Create. It’s cooking, crafts, gardening and travel. It’s got great shows-Pepin, Child, America’s Test Kitchen and so on. If you ask me Food Network could learn a lot from them-such variety.

I’m getting off the point here. Nick Stellino is one of the chefs that has a show on the channel and he makes some yummy stuff. The fritatta below was inspired by him. Pretty easy and really tasty.  The onions cook for a while so they get nice and sweet.  This is delicious warm or great at room temperature the next day or reheated.

I served it with my delicious roasted broccoli.

frit

Fritatta di Saldiccia e Cipolle

Ingredients:

  • 6 tbsp olive oil
  • 4 onions, sliced
  • 1 scallion, sliced
  • 1/2 tsp red pepper flakes
  • 1&1/2 tsp dried thyme
  • 1 tsp kosher salt
  • 1/2 tsp white pepper
  • 2 tsp garlic, chopped finely
  • 1 lb Italian Sausage (I used part sweet part hot) out of the casings
  • 2 tbsp fresh parsley, chopped
  • 8 eggs
  • 1/4 cup freshly grated cheddar cheese

Instructions:

  1. Cook 3 tbsp oil in an oven-safe 12 inch non-stick skillet over medium-high heat. When it’s hot add the onions, red pepper flakes and thyme and stir well to combine. Reduce the heat to medium-low and cook for 20 minutes, stirring every few minutes to avoid sticking.
  2. Pre-heat oven to 350F.
  3. While the onions are cooking brown the sausage. When it’s cooked put the sausage in a strainer to drain of excess fat.  Discard the fat and keep sausage on the side for use later.
  4. In a bowl beat the eggs with 1/2 tsp salt and set aside for use later.
  5. When the 20 minutes for the onions is up add 1/2 tsp of the salt, the pepper and 1 tsp of the garlic, reduce heat to low and cook for 20 more minutes stirring every few minutes again.   Then pour the mixture into a large bowl.  Wipe the pan clean.
  6. Add the cooked sausage and parsley to the onions and mix well. Then add the beaten egg mixture and the remaining garlic and mix well.
  7. In the pan wiped clean cook the 3 remaining tbsp of oil over medium-high heat. When it’s hot pour the contents of the bowl into the pan. Cook for 2 minutes then stir. Cook for another 5-7 minutes until just set then transfer to the oven and bake for 15 minutes then remove, sprinkle the cheese on the top, and return to the oven for another few minutes until cheese is melted and bubbly. Remove and allow to cool for a few minutes before cutting into wedges and serving.

Serves 4-6

I always worry about burning the hell out of my hand by grabbing the handle of the pan after it’s out of the oven and cooling so usually I keep the handle turned way in so that I can’t grab it. How I never thought to just put an oven mit over the handle before is beyond me.  Now I don’t have to worry (and yes those are margaritas on the oven mit :).

frit2

 

Yummy Granola

01 Apr 2013 Leave a comment

by sparksfromthekitchen in Appetizer, Breakfast, Snack Tags: , , ,

Have you bought granola recently? Holy cow it’s a fortune!! I’ve seen a few recipies here and there for it but I never tried to make it.  Recently I took the cookbook ‘Quinoa 365’ out of the library and spotted their ‘Ultimate Granola’. Well-it wasn’t MY ultimate granola as I can’t stand raisins and I’m not much of a pumpkin seed fan-so I made it my own.  It’s full of all kinds of good stuff-the flake coconut and the tart cranberries are so great together and I love the whole almonds and parts of walnuts.

Feel free to make the same kind of adjustments to YOUR ultimate granola.

gran2

Yummy Granola

Ingredients:

  • 2.5 cups rolled oats (not instant)
  • 1 cup whole almonds
  • 1 cup sunflower seeds
  • 1/3 cup sesame seeds
  • 1/3 cup uncooked quinoa
  • 1/2 cup flaked coconut (unsweetened and crushed into small bits)
  • 1/2 cup walnut pieces
  • 1 cup real maple syrup
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  • 3/4 cup cranberries

Instructions:

  1. Pre-heat oven to 225F.
  2. Combine all ingredients through and including walnuts in a large bowl and mix well.
  3. In a small bowl mix the syrup and vanilla and stir to combine.  Pour the syrup over the oat mixture and stir until evenly distributed.  Add the cinnamon and stir again until evenly mixed.
  4. Spread mixture evenly onto a rimmed baking sheet and bake for 1 hour in the preheated oven.
  5. Remove from the oven and allow to cool. Mix in the cranberries and extra coconut if desired. I did  🙂

Store in a sealed container for up to 4 weeks.

Makes 7 cups.

gran1

Parmesan Quinoa

29 Mar 2013 4 Comments

by sparksfromthekitchen in Lunch, Main Dish, Side Dish Tags: ,

Parmesan Quinoa

For this month’s blog swap I was assigned Jenna’s blog. Wow she has some great recipes-go take a look! Bee sure to check out the other great recipies from the swap-just click the frog link below.

It was tough choosing only one from all of them but in the end I chose Parmesan Quinoa. I’m trying to learn new ways to serve this delicious little grain and, since I put Parmesan on basically everything, this was the natural choice.

In her recipe it calls for a miniscule 2 pinches of Parmesan. Sacrilege darling!! That’s far too little. I upped it quite a bit.

quinoa

Parmesan Quinoa

Ingredients

  •  1 cup uncooked quinoa
  • 2 cups fat free low sodium vegetable stock
  • ½ cup freshly grated parmesan

Instructions:

  1. Add the stock and quinoa to a medium sauce pan and place it over high heat.  Cook for a total of 12 minutes (it will be a little al dente which is how I like it. Cook it longer if you like it softer).
  2.  Remove from heat and drain. Stir in parmesan and serve.

Note: I buy quinoa that I don’t have to rinse so I omitted that step from the recipe.

Use a high-quality parmesan and a micro-plane to grate it.

Thank you Sarah from http://tasteofhomecooking.blogspot.com/ for hosting the swaps.



Buffalo Chicken-slow cooker

27 Mar 2013 2 Comments

by sparksfromthekitchen in Appetizer, Lunch, Main Dish, Slow Cooker Tags: , ,

This past Saturday was a very windy chilly day. It was sunny but you could tell that it’s still winter for the most part and hasn’t started the turn to spring. Much to my dismay.

I love buffalo chicken. I found a recipe for it and threw the ingredients in to my slow cooker at noon and was eating a delicious buffalo chicken wrap by 7:30. There is almost no prep-unless you consider twisting the cap off of the buffalo sauce bottle. You can do a lot with the finished product too. I made wraps but you could also wrap it in lettuce to eat or eat it with tortilla chips for a snack, put it on a salad—the list goes on and on.

bufchi3

Buffalo Chicken-slow cooker

  Ingredients:

  • 3 lbs boneless, skinless chicken breast (not frozen. I used 3-1 lb breast pieces)
  • 12oz bottle of Buffalo Hot Sauce (I used Tobasco brand)
  • 1oz packet of  Hidden Valley Ranch Dressing Mix (the dry stuff)
  • 2 tbsp light butter

Instructions:

 

  1. Place the chicken in the slow cooker. Pour the sauce over it and then sprinkle the dry Ranch Mix over that.
  2. Cook on low for 6 hours.
  3. Remove meat and shred with 2 forks. 
  4. Add the butter to the sauce in the cooker and stir to combine.
  5. Return chicken to the cooker, stir to coat chicken in sauce, and cook for another 30 minutes.

To make the wrap in the photo above I smeared some Ranch dressing on the wrap then piled on some chicken and then some celery.  Then just wrap it up and eat.

bufchi1

Very slightly adapted from emilybites.com

Vanilla Fleur de Sel Caramel Sauce

26 Mar 2013 3 Comments

by sparksfromthekitchen in Condiment/Topping, Dessert Tags: , ,

Caramel.

Yum. Buttery sugary goodness that’s too often imitated so poorly. I’ve  made it a few times now from scratch and I’m hooked. I’ve been looking for variations on caramel candies because, while I love them, I know that I can do a lot more with it.

I had printed a delicious Caramel Budino recipe a year or so ago. I’ve never gotten around to making the Budino (but I will) but I really liked how vanilla salted caramel sauce that went with it sounded.

So this past Saturday I pulled out the recipe and started in. I photographed the process by which the ingredients turn from sugar/corn starch to yummy caramel. So many times I’d read recipes that tell me to look for ‘golden color’. Well-how golden is golden? I’ve burned a few batches standing over the stove, wondering just that. When I look down-poof-it’s a burned, stinking mess that goes in the garbage and stinks up my kitchen for a while; kind of like burned popcorn. So to avoid all confusion:

When sugar first starts to boil.

When sugar first starts to boil.

A little while longer.

A little longer still.

A little longer still.

If this was Star Wars these are the droids you're looking for.

If this was Star Wars these are the droids you’re looking for.

How I’ve lived without this sauce for my 37.5 years is now a mystery. How you’ve lived without it is a mystery as well. You should make this today-but you need to swear to me that you’ll say it ‘caramel’ and not ‘carmUl’ if you do.  There’s no ‘mul’ at the end of the word and there’s an ‘A’ in the middle. That’s one of my pet peeves.

I’ve heard a lot of people say ‘oh it’s hard to make caramel’. Let me reassure you. It’s not. If you pay attention, follow the directions and look at the photos above it’s really almost foolproof.  So put on some good music and get to it.

This recipe makes a fair amount. I’d say about 2 cups or so. The recipe below is a combination of the printed recipe and a generic caramel recipe I’ve used in the past.  Pour some over gelato, dip sliced granny smith apples into it (like I did late on Saturday), drizzle it over a cookie or a brownie.  And give some to someone else-they’ll love it!!

car3

Vanilla Fleur de Sel Caramel Sauce

Ingredients

  • 1 cup heavy cream
  • 1 vanilla bean, split lengthwise, seeds scraped and both bean and seeds set aside for use
  • 1&1/2 cup sugar
  • 1/4 cup light corn syrup
  • 1/4 cup water
  • 5 tbsp unsalted butter, cut into 1/2″ cubes, chilled
  • 1&1/2 tsp fleur de sel

Instructions

  1. Place the vanilla bean and seeds into a small measuring cup large enough to hold the heavy cream. Add the heavy cream and set aside.
  2.  Measure the butter and salt and set aside for use later.
  3. In a small sauce pan over low heat combine the butter, salt, cream and vanilla bean mixture. Cook, stirring occasionally, until butter melts. Allow it to simmer gently for a few minutes then remove from heat and set aside.
  4.  In a heavy bottomed sauce pan add the granulated sugar, corn syrup and water and cook over medium heat until the sugar dissolves. (It’s at this point that you should start singing along with Pink Floyd’s ‘Wish You Were Here’. The length of that song was how long it took to go from boiling to golden for me.) Allow the liquid to bubble over medium heat until that golden color in photo #4 arrives. It will take anywhere from 5-8 minutes depending on your stove and heat.  Gently swirl the pan a lot as it’s bubbling.
  5. While the sugar mixture is bubbling remove the vanilla bean from the cream. Make sure to squeeze all of the beans/cream out of the bean into the butter/cream mixture before you discard.  Do it fast and don’t stop paying attention to the sugar mixture.
  6. When the sugar mixture is the correct color remove the pan from the heat, gradually add the vanilla/butter/cream mixture (Be careful!! It bubbles vigorously!!). Reduce the heat to medium low and whisk the ingredients together until smooth and thick-about 2 minutes.

When the caramel has cooled a bit you may pour it into jars (I had 2 clean jam jars to reuse) to store in the refrigerator or eat it with a spoon right from the pan like I did.

car1

Tim also loved it. How cute is it that he’s holding the bowl down with his foot? He’s making sure to get every last bit.

car2
http://www.epicurious.com/recipes/food/views/Caramel-Budino-with-Salted-Caramel-Sauce-367132#ixzz2OZ0JL0Ne

Sunny Outside Cafe Salad (a/k/a Quinoa Mediterranean Salad)

25 Mar 2013 Leave a comment

by sparksfromthekitchen in Appetizer, Lunch, Main Dish, Salad, Side Dish

On Thursday evening I stopped by my grocery store to pick up a few things that I need for the next week.   My Fairway has a great olive section with barrells full of different types-castelvetrano (I’ve visited there!!) , kalamata, pitted, unpitted etc.. but they also have sundried tomatoes, marinated artichokes and mushrooms. The list goes on and on. You get your own container and fill up on what you want.  Since they’re all the same price you can mix and match whatever you want in the same container.  I knew I was going to pick up some more quinoa and I felt like having a nice salad for dinner.  A mediterranean salad came to mind.  Sundried tomatoes, kalamata olives, feta and oh yes! I have about 2 cups of baby spinach in the fridge at home (I was supposed to use it earlier in the week but didn’t so I’ll be glad to use it up!!).

This turned out to be a delicious  briny, bright, super tasty concoction of many of my favorite flavors.  In my mind I was back sitting at this cafe in Siragusa, Sicily, where Husband and I visited in October 2010. Is this not the cutest place ever?

ry=400

I had a huge bowl of it for dinner and I had a large bit left over for lunch the next day.  I did not put the dressing on the left-overs but kept it in a small container until I was ready to eat.

I put some of my favorite ingredients in but if you don’t like kalamata take them out and put in black olives.  Play around with it! Perhaps different cheese (queso fresco would work) or adding artichokes or peppers. The amounts below are really just estimates. I didn’t measure as I was going.  I also made a basic viniagrette which worked really well with the other ingredients. Enjoy!!

salad

Quinoa Mediterranean Salad

Salad Ingredients

  • 1 cup dry quinoa, cooked as per package instructions, and cooled (yield about 2 cups). I like to use chicken stock instead of water.
  • 1/2-3/4 cup sundried tomatoes, chopped small
  • 1/3-1/2 cup pitted kalamata olives, chopped small
  • 4 cups baby spinach, stems removed, washed and chopped small
  • 1 peperoncini pepper, chopped small
  • 3ozs feta cheese, crumbled

Dressing Ingredients

  • 1/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1/4 tsp kosher salt
  • 1/4 tsp ground white pepper
  • 1/2-1 clove garlic, minced fine
  • 1 tsp italian seasoning (or combo of oregano, basil etc..)
  • 1 tsp honey (if needed)

**Note: If you’re omitting the cheese you don’t have to cool the quinoa in the ingredients list above. I cooled it because I didn’t want it to heat the feta. Feel free to eat it warm with everything else**

Instructions (really it can’t be any easier? I feel like I’m insulting you by even writing these):

  1. For the salad: add all ingredients in a large bowl and mix to combine.
  2. For the dressing: combine all ingredients in a small bowl, whisk well to combine. (I generally use a measuring cup and give it a few long whizzes with my immersion blender.) Taste. Add honey if needed. Whizz again.
  3. Pour dressing over the portion of the salad that you intend to eat right away.  Set the rest aside.

Pretty Pink Strawberry Sugar Cookies

25 Mar 2013 2 Comments

by sparksfromthekitchen in Dessert Tags: , ,

I’ve recently joined a great group of girls who take part in a monthly baking challenge.  This month’s theme is ‘sprinkles’.   Jen at www.beantownbaker.com hosted the challenge. Check out everyone’s dishes here.  

Recently I had seen a recipe online or in a magazine with sugar cookes that had a few different shades of pink for the cookie and different pink and white sprinkles. I believe they were also strawberry flavored (unless that was a different cookie). At any rate these are now a combination of those cookies. They were so darn cute! So I used what I recalled of those for my inspiration.

Generally I use the drop liquid kind of food coloring but I guess that’s not made in pink because when I went to the craft store the guy told me that I’d have to get the gel and to only use a tiny bit at first. Boy was he right! It also helped me a great deal that Husband had given me some surgical gloves recently. They were fantastic to use as none of the coloring or bits of dough were stuck to my hands after. If you can find some-use them.

sprink6

Pretty Pink Strawberry Sugar Cookies

Ingredients:

  • 2 sticks usalted butter, at room temperature
  • 3/4 cup confectioners sugar
  • 3/4 cup super-fine* sugar
  • 1 large egg
  • 3 tbsp strawberry flavoring
  • 2&1/2 cups AP flour plus more for dusting
  • 2 tsp baking powder
  • 1 tsp salt
  • assorted sprinkles and pink gel coloring

sprink4

Instructions:

  1. Preheat oven to 350F.
  2. Line a large rimmed baking sheet with parchment paper.
  3. In a large bowl beat the butter and sugar until creamy.  Add the egg and strawberry flavoring and mix well.  Set aside.
  4. In another bowl add the flour, baking powder and salt. Whisk well to combine.
  5. Add the flour mixture, a bit at a time and incorporate fully, a little at a time.  If the dough is too moist add a tad more flour and combine. The dough should be soft but able to be rolled easily in the hand and not stick to your fingers when pressed.
  6. On a lightly dusted board roll the dough into a log. Divide into sections. 1 section for each color dough you’re going to make. I ended up with 3 (pic 1 below).
  7. Take the first section of dough and add the coloring, a tiny bit at a time, folding the dough over itself and then rotating to distribute color, until the desired color is achieved.  Repeat for the remaining sections. Wrap each section in plastic wrap and put in the refrigerator for 15 minutes.
  8. Remove the first section of dough from the fridge. Pinch off a small amount and roll into a 1.5 inch ball. Roll the ball in the sprinkles you want to use and then place the ball on the prepared baking sheet.  Place about 1.5 inches apart. Repeat until the cookie sheet is full.
  9. Using the bottom of a drinking glass with about a 2 inch diameter, gently press down the cookies until they’re all the same 2 inch diameter.
  10. Bake for 9-11 minutes.  Remove from oven, set aside to cool and then place gently on cooling wracks.

sprink1

sprink2

sprink3

* to make super-fine sugar put granulated sugar in a food processor and process until super fine.

I had this recipe for the cookies in my huge binder of recipies I’ve printed out over the years. I have no idea where it came from.

WB

Double Roasted Potatoes

22 Mar 2013 2 Comments

by sparksfromthekitchen in Holiday, Side Dish Tags:

Typically potatoes are served for St. Patrick’s Day so I wanted to serve them but didn’t want to boil them or cook them with the corned beef.  Another recipe that caught my eye in my new book ‘Return to Tuscany’ is Luciano’s Roast Potatoes. They’re soaked then roasted then cooled then roasted again. An interesting way of cooking them-I usually just cook them once. The sentence in the recipe introduction said ‘…return them to the oven for another 15 minutes until hot and crispy on the outside’. YUM!! The flavor is great, they’re really easy to make.

I served them with these carrots and this great corned beef recipe.

Potatoes1

Double Roasted Potatoes

Ingredients

  • 2&1/4 potatoes, peeled and cut into walnut-sized chunks (size of the whole walnut, not the small halves that you eat)
  • 6 tbsp extra-virgin olive oil
  • 4 sprigs fresh rosemary
  • 6 garlic cloves, unpeeled and lightly crushed
  • salt and freshly ground black pepper

Instructions

  1. Preheat oven to 400F.
  2. Soak the potatoes in water for about 30 minutes. Drain then dry with a clean tea towel and put into a baking dish or roasting tin large enough to hold all of the potatoes and mix them around. Add the oil, rosemary and garlic and season with salt and pepper. Mix well with your hands. Cook for 30-40 minutes until potatoes are soft in the inside.
  3. Remove the potatoes from the oven and leave them to cool fo about 30 minutes.
  4. Toss again and return them to the oven and cook for another 15 until hot and crispy on the outside.

StPatsDayTable

Sformato of Carrots

21 Mar 2013 2 Comments

by sparksfromthekitchen in Holiday, Side Dish Tags:

Sformato of Carrots

Recently I went to my favorite bookstore armed with a gift certificate that my Grandmother gave me for Christmas. I love that they still give certificates (in the form of a greeting card) instead of impersonal plastic reusable cards. Book Revue is the ivory tower of indy bookstores. They have great guests pretty much every night giving talks or signing books, an amazing staff, an outstanding selection of new and used books all at great prices, and a wonderful coffee shop. They put Barnes and Noble to shame. I’m glad. If you’re in town stop by and support a local icon bookrevue.com.

Oops-got off the subject there. Anyway I went 2 weeks ago and browsed with a cappuccino 2 Saturday mornings ago and picked up the ‘Return to Tuscany’ cookbook. It accompanied a series on BBC which I wish I could have seen (but I believe it only aired in Britain, not on BBC America-what a shame). It’s full of great recipes. One that stood out to me was the Sformato of Carrots and the description that they author gave of the dish ‘It’s somewhere between a soufflé, a mash and a puree’. It intrigued me. So I decided that I would make the dish on St. Patrick’s Day instead of cooking the carrots with the corned beef.  I made this delicious corned beef and these great potatoes.

The author was right on with the description. It was light. It was fluffy. It was carroty. And it was pretty simple to boot. Give it a new try-it’s a great ‘something different’.

Carrot1

Sformato of Carrots

Ingredients

  • 16ozs carrots, chopped
  • 2 egg whites
  • 1oz freshly grated parmesan or pecorino cheese

For the Bechamel Sauce

  • 1.5ozs unsalted butter, plus an extra knob
  • 4 tbsp AP flour
  • 7fl oz milk
  • Freshly grated nutmeg to taste
  • Salt and freshly ground black pepper

Directions

  1. Preheat oven to 400F.
  2. Bring a pan of salted water to a boil and cook the carrots until tender.
  3. To make the Bechamel sauce melt the butter in a small pan, then stir in the flour and cook over a low heat for 1-2 minutes, stirring continuously to make a thick paste. Gradually add the milk, stirring well all the time, then increase the heat and continue to stir until the sauce thickens. Add salt, pepper and nutmeg to taste.
  4. Drain the carrots and mash them finely or puree in a food processor.
  5. Whisk the egg whites until they form very soft peaks.
  6. Stir the sauce and egg whites into the carrots and mix well. Pour into an oven-proof dish and bake for 10 minutes. Dot the top with a little more butter, scatter the cheese around the top and then bake for a further 10 minutes. The top will form a crust and the carrot will be light and delicious.

Stout Corned Beef in the Slow Cooker

20 Mar 2013 4 Comments

by sparksfromthekitchen in Holiday, Lunch, Main Dish, Slow Cooker Tags: ,

I invited my Mom and Grandma over for dinner this past Saturday for a St. Patrick’s Day feast.  We play a mean game of Scrabble and drink a lot of wine at our get togethers-they’re always really fun. Our delicious dinner below. We had the, corned beef,  double roasted potatoes and sformato of carrots along with wine and bread. It was delicious! I will post the recipies for the carrots and potatoes separately.  They will be listed under the ‘holiday’ tab to the right.

StPatsDayTable

All too often corned beef is served after it’s been boiled to death and the fat sticks to it in a most revolting way. Unfortunately the carrots, potatoes and cabbage that people throw in with it rarely stay crispy or retain any of their original flavor-they are merely vegetables that taste like corned beef and are mushy.  Ew. Really. It turns my stomach just thinking about it.  That’s why I made the potatoes and carrots separately.

 Well I say no more!!! Corned beef can be absolutely delicious if prepared properly. The corned beef recipe makes corned beef the way I always wanted it to be-not mushy, not fatty and after being in the oven the tips of the top layer of meat are actually a bit crispy.  And the recipe is really pretty darn easy! The sauce that goes with it has a clean, slightly sweet, tangy, briny taste that allows you to alleviate the need for additional mustard all together if you want to (but I still had a blob on the side-I can’t get enough mustard). It reheats beautifully.

beef1

Stout Corned Beef in the Slow Cooker

Ingredients:

For the Brisket

  •  2.5-3lb flat cut corned beef brisket with seasoning packet
  • 1 pint Murphy’s stout
  • 1 scallion, sliced thick
  • 2 garlic cloves, peeled and smashed
  • 2 pinches fennel seeds
  • Splash of cider vinegar
  • A few peppercorns

 For the Glaze

  • 1/3 cup packed brown sugar
  • 2-3 tbsp grainy mustard
  • 1&1/2 tbsp Worcestershire sauce

Directions 

  1. Remove brisket from wrapping and rinse. Pat dry and place in slow cooker with the fat side down.
  2. Add everything for the brisket above to the slow cooker on top of the beef, set it on low and cook for 6-7 hours.
  3. When it’s cooked and the meat can be easily separated by pushing through it with a wooden spoon remove the brisket and set it aside. Remove all of the fat that you can and discard.
  4. Preheat oven to 400F.
  5. Strain the liquid in the slow cooker and discard the remnants. Place the strained liquid in a medium sauce pan over medium-high heat. Add the brown sugar, mustard and Worcestershire sauce.  Allow to boil and then simmer a while to reduce slightly.
  6. Place the brisket into a shallow baking dish, pour enough liquid over to cover it half to ¾ of the way and bake for 15-20 minutes.
  7.  Serve immediately.

Previous Older Entries Next Newer Entries