Then in November of 2010 I was diagnosed with breast cancer. Reality hit me smack in the face! After dealing with the emotions of the situation and going through the necessary surgery I began looking back on my life and realizing that I, like many people, always counted on there being time "later" to do things. I knew that food is a passion to me, and Rachael Ray was really the person that encouraged me to feel comfortable in the kitchen. She doesn't fuss over things being chopped "just so" or being exact with your measurements. She is just about cooking food that tastes good, having fun doing it, and sharing that with people. So I took a deep breath, signed on to my computer, and jumped in with both feet!
That first blog gave me the fuel to fire up my desire to not only showcase recipes of other chefs, but to trust in my ability to write my own. I had several recipes that I had tinkered with through the years and again with my families encouragement I came up with the idea of Bobbi's Kozy Kitchen. It started off pretty slow. I had some nervousness when it came to posting my own recipes. I was thinking "What if people hate my food" "What if I sound like a fool" then came the thought "What the heck are you whining about get your rear in gear girl!". I can tell you that I am SO glad I did and I hope you all enjoy it as much as I do.
OK enough about me, lets get on to the FOOD! This recipe was a lot of fun to cook. Aside from the fact that I cut my finger for the second time in a week (that's what I get for sharpening my knives) Kevin and I cooked the whole meal together. I love having my family in the kitchen with me when I cook. Cooking is love to me and sharing that love with my family and friends is the best feeling ever.
As far as the recipe goes, I stuck pretty close to it. Sometimes I can get a little side tracked and don't quite do it as it is called for. But I did good this time. I will tell you that I caramelized the onions a bit longer than the recipe calls for, just to get them to that nice caramel color. I think it was only about 5 to 10 minutes longer. I didn't realize I was low on onions, something that never happens in my house I always have garlic and onions on hand because I use them in just about everything I cook, so I had to use a tablespoon of onion powder in the patties instead of the 3 tablespoons grated onion. I think the grated onion would have been much better. I also used fresh thyme instead of ground thyme, about 2 tablespoons.
Other than that, things went smoothly and the family agreed that it came out good. My father, who is more of a burger/ground sirloin guy, loved it and requested that I keep the recipe. My son told me that he isn't a big Salisbury steak lover but with the french onion gravy on them he really enjoyed the meal. Kevin, who is becoming more and more like me everyday, started talking about how he liked them and then jumped right in to "Well you know next time we could add this and change that" gotta love him I think the food bug has bitten him too. So out of 4 people this recipe probably got 3 thumbs up. 75%....not that bad. Give it a try and let me know what you think.
I also made Rachael's Potatoes with Gruyere and Dijon, so that recipe will follow.
Salisbury Steaks with French Onion Gravy
EVOO for liberal drizzling
2 tablespoons butter
2 large onions, sliced
Salt and coarse black pepper
1 bay leaf
2 pieces stale white bread, crusts trimmed
Milk or half and half
about 1 2/3 pounds lean ground beef
1 large egg, beaten
1/4 cup Worcestershire sauce
3 tablespoons grated onion
2 tablespoons flour
1/2 cup dry white wine
1 cup beef stock
Watercress for garnish (optional)
Place a drizzle of EVOO in a skillet over medium heat and melt the butter into the oil. Add the onions, season with salt and pepper, a little ground thyme and add the bay. Caramelize the onions until very soft and sweet and golden in color, 20 to 25 minutes.
Meanwhile soak the bread in milk or half and half. Place the meat in a bowl and add the egg. Squeeze out the bread and crumble into crumbs as you add it to the bowl. Add the Worcestershire sauce and grated onion to the beef. Sprinkle with salt and pepper and combine. Form into 4 (1-inch thick) oval loaves. Heat a drizzle of EVOO in a large skillet over medium-high heat. Add the loaves and cook until cooked through, about 15 minutes, turning occasionally. Transfer to a plate.
Sprinkle flour over the caramelized onions, stir 1 minute. Deglaze the pan you cooked the meat in with the white wine and pour into the onions. Add the beef stock and thicken a moment. Serve the gravy over the Salisbury steaks. Garnish with a little watercress, if desired.
Potatoes with Gruyere and Dijon
2 pounds starchy potatoes, peeled and sliced 1 inch thick
1/2 to 2/3 cup milk of half and half
1 1/2 cups shredded Gruyere cheese
1 rounded tablespoon Dijon mustard
Salt and pepper
Boil the potatoes until tender, about 15 minutes. Drain and return to the hot pot. Mash with milk or half and half. Stir in the cheese and mustard and combine, and then season with salt and pepper.