Tuesday, August 31, 2010
Monday, August 30, 2010
Thats Amore Tomato Sauce:
-3 tbs unsalted butter
-1 c. cherry tomatoes, halved lengthwise
-1/2 tsp. nutmeg
-1 tsp. paprika
-1/2 tsp. ground black pepper
-1 tsp. salt
-1 handful fresh basil, about 1/2 cup of leaves
Saturday, August 28, 2010
There are 3 types of roux; white,blond, and brown.
White roux is used to thicken white sauces, and you need to heat for a minute or two, only until bubbles devlop on the surface.
Blond roux is best for lighter sauces with chicken or fish entrees. To make just heat 3-4 mins till it reaches a pale blondish color.
Brown Roux is used for thickening brown sauces such as Bordelaise. Down in the good ol' South we like to use pan drippings instead of butter.
There are 5 mother sauces and, Marie-Antoine Carême, is considered the founder of french cuisine. He made the mother sauces, and then created daughter sauces by adding spices, herbs, wine, etc. Here's the family tree [I would die without "Paint"] Oh BTW you gotta click on it to actually view the size where you can read it.
The Four Mother sauces are Bechamel [cream] sauce, Veloute [white] sauce, Hollandaise [butter] sauce, and Espagnole [brown] sauce.
Milk+White Roux= Bechamel sauce
White Stock+Blond Roux= Veloute sauce
Brown Stock+Brown Roux= Espagnole sauce
Clarified Butter+ Egg Yolk+ Lemon Juice= Hollandaise sauce
Now I like making a combination of mustard, butter, and flour to make a roux for my favorite mac n' cheese, then i take that roux and add milk, that makes it a Bechamel type sauce except then i melted various types of cheeses in it.
This post is kinda pointless because the only reson i'm posting this is because i was reading 101 Things I Learned in Culinary School last night like a toon.
Friday, August 27, 2010
Well, here's the recipe to my Great Grandma Lucy's "Perfect Bread Pudding":
Perfect Bread Pudding:
-1 1/4 c. milk
-2 slightly beaten eggs
-2 c. day old bread, 1" cubes
-1/2 c. brown sugar
-1 tsp. vanilla
-1 tsp. cinnamon
-1/2 c. dark or golden raisins
preheat hotbox to 350
Combine milk, eggs and bread. Add sugar vanilla and cinnamon. Stir. Fold in raisins. Spread into a greased 8x8x2 pan. Place that pan in a shallow pan with an inch of water. Slide into the oven and cook for 30 to 40 mins; until a fork comes out clean when stuck in the middle.
Have with ice cream [I like having it with Ben and Jerry's Americone Dream designed by Stephen Colbert], whipped cream, or a brown sugar glaze.
Wednesday, August 25, 2010
Now I was thinking that this could go either way since I've never made egg rolls before, but I'm ballsy so I quite frankly didn't give a damn.
Once we got back i julliened the carrots, ciffonaded the cabbage, thinly sliced the raddishes, and chopped up the green onions. I then procceded to figure out how the hell you're supposed to wrap an egg roll.
First you place the egg roll wrap like a diamond and place the filling across the middle horozontally. Next you snugly fold the bottom flap of the wrap over top the filling. Then brush the sides with egg wash and fold the two sides in. Finally brush on some more eggwash on the edges and fold the top flap over and make sure the egg roll is sealled on all edges.
Egg Rolls To The Max:
-1 package of egg roll wraps
-1 head of cabbage
-2 long carrots
-1 small bunch of radishes
-5 green onions
-enough vegetable oil to cover the rolls during frying
Heat a large pot of oil on medium-high heat, ideally you want to get it to around 350 degrees F
Meanwhile take the head of cabbage and tear off the leaves, place them atop of one another and roll them into a cylinder shape, and slice. This is called a ciffonade, it will create ribbons of the cabbage. Juliene the carrots into thin match sticks, or buy them already precut into match sticks if you can. Slice the raddishes as thin as possible, use a mandoline if you have one. Cut off the green tops of the onions;discard. Slice the white and light green parts to use in the filling.
add the filling to the wraps and fold as instucted above ^
Now test the oil with a wooden spoon. Stick the end of a wooden spoon into the oil, if it bubbles all around it, then the oil is ready, if it doesnt, it needs to be hotter.
Fry until they're a light golden brown. Take out, brush with egg wash; put back into the oil and continue to fry until they are the crispness of your desire.
BTW they're called egg rolls because the wraps you use to make them are egg based.
Tuesday, August 24, 2010
Crusty Honey White Bread:
-1 egg yolk
-enough lukewarm water
-5 3/4 c. white bread flour
-2 tsp. sugar
-2 tsp. salt
-2 tsp. active dry yeast
-4 tbs. butter, diced
-2 tbs. honey, i prefer either amber, or wildflower honey for this recipe
In a liquid measuring cup, lightly whisk the eggs and egg yolk together, then add enough lukewarm water to have 2 1/4 c. Now in a large bowl combine the flour, sugar, salt, and yeast. Add in the butter and combine with fingertips until it reaches the consistency of breadcrumbs. Next form a well in the center of the flour mixture and pour in the egg mixture, stir until a dough forms. Toss onto a well floured surface, and knead for 10 mins. Place in a large, oiled bowl; cover with plastic wrap, and let rise in a warm place for an hour.
Having a warm place for the dough to rise is essential for good bread. It allows the yeast to produce CO2 faster and make the bread rise better; but that's another story for another post.
To create a good space, place a bowl of piping hot water at the bottom rack of your oven, then place your bowl of dough on the top rack. The heat of the water creates an ideal environment for proper rising action.
Now that the dough has risen, knead for a minute. Form the dough so it's just as long as the pan, but three times as wide. Fold the dough in three length wise, place in a greased bread pan, and let rise covered in a warm place for an extra 30 mins, or until the dough rises above the pan. like so:
After the dough has risen for the second time, brush the top with melted butter and sprinkle with a tsp of sugar and 1/2 tsp of salt. Slip into the oven and bake for 30 mins, or until the bread sounds hollow when it is tapped.
Ta da!, in a day or two, this bread will be transformed into the "Perfect Bread Pudding." Goodnight !
Monday, August 23, 2010
When I got back to my Mama's today, I found her doing a million different things, painting the living room, cooking, talking on the phone, giving my sister directions to her classes. It was pretty intense, I walked into the kitchen to find chicken stock boiling on the stove nothing in it, but it had the aroma of cinnamon. Confusion at its finest, I decided not to question and let my Mama do her thing. When i waltzed down later after an intense session of Dig Dug II, and The Legend of Zelda: A Link To The Past, I came across this Rigatoni in a cream sauce with spinach and sweet peas. I took a bite expecting it to be Alfredo or something, but it was this tangy, creamy, spiced, cream sauce. A perplexed expression arose on my face, and i called for Mama and asked what she made this out of. She was just like," I don't really know, Chicken stock, cinnamon, flour, sour cream, salt, pepper, spinach, peas, Parmesan." The two of us talked in the living room about it and finally figured out a general recipe for her creation.
Mama's Rigatoni With Sour Cream Sauce? :
-1 lb. Rigatoni, cooked al dente [means "to the teeth"]
-1 c. water
-3 c. chicken stock
-1/2 c. spinach
-1/2 c. sweet peas
-1 tsp. cinnamon
-1 tsp vanilla
-2 bay leaves
-2 tsp. each of salt, pepper, and paprika
-1 tsp garlic powder
-1/2 c. flour [May need more/less to thicken, this recipe is a guesstimation]
-16 oz. sour cream
- 2/3 cup grated Parmesan-Reggiano
In a large saucepan, pour in the chicken stock and water with the cinnamon, vanilla, and bay leaves. Bring to a boil, simmer for 20 mins. Turn down the heat, and throw in the salt, pepper, paprika, garlic powder, and flour. Whisk Vigorously till the flour dissolves. Add in the sour cream and Parmesan-Regiano, and Whisk until well combined. Remove from heat and let thicken, whisking occasionally.
Meanwhile, in a small pot, add in the spinach and peas, with just enough water to cook with, around 1/4 c. cook until the spinach is wilted and the peas are tender.
Add the vegetables to the sauce. Stir the sauce into the cooked Rigatoni. Serve; enjoy.
[Bertolt Brecht Quote For Title]
Sunday, August 22, 2010
While i was downtown walking with my Papa, we walked by "The Penny Lane Pub" and decided to go in. This has to be one of the coolest places i have ever been. I am straight up in love with the Beatles, and this is a Beatles/British inspired pub, so i instantly fell in love. We sat at the bar and in front of us was a plaid wall with many many liquor bottles and Beatles memorabilia. They had the same yellow submarine figurines as i do in my room which was sweet. They also had a john Lennon figurine with angel wings, not to mention almost every song was a Beatles tune! They had extremely decent menu, Fish 'n' Chips, Cottage Pie, Beef Brisket Sandwich, Lamb Shank, Brie with Apricot-Cranberry Chutney, and my dad enjoyed the beer.
[The Beatles, Penny Lane Lyrics For Title]
25% swim; 25% bike; 25% run; 25% tri; 100% heart.
Saturday, August 21, 2010
-1/2 c. olive oil
-2 c. fresh basil
-1 tbs fresh crushed rosemary
-3/4 c. shelled pistachios
-3 cloves of garlic, minced
-1/2 c. Parmesan-Reggiano, grated
Pulse the basil, rosemary, garlic, and salt five times in a food processor. Add in the pistachios, and Parmesan-Reggiano, blend until nuts are crushed and combined with the basil mixture. Drizzle in the olive oil and blend until emulsified. Pepper to taste.
Enjoy the tasty paste.
Friday, August 20, 2010
When i got home the first thing i did was crash on the futon while listening to my Papa play Pink Floyd and Beatles tunes. however after a while i remembered that i wanted to make a strawberry goat cheese tart. So i made some pastry dough, hulled and quartered some strawberries, cut up a bit of goat cheese, formed my tart, and popped it in the hotbox. During the baking process some one knocked on my dads door, after i opened the door he gave me a sheepishly puzzled look and said, "Hello, is Mercedes here?" Obviously he had the wrong address, it was adorable, he appeared anxious to see her. After he left it was time to take my tart out! The cheese was ozing and lightly golden a top the perfectly seasoned starwberries all craddled in a tender crust.
I Goat Some Strawberries Tart:
-1 1/4 c. and 2 tbs. A.P flour
-5 tbs. butter or 1/3 c. vegetable shortening
-5 tbs. cold water.
-1 tsp. honey
-1/4 c. and 2 tbs. sugar
-1 c. strawberries, hulled and sliced into fourths
-1/4 tsp ground clove
-1/2 tsp crushed thyme
-a pinch of salt
-1-2 oz. goat cheese, crumbly chunks
Preheat hotbox to 375
Sift 1 1/4 cup flour into a medium bowl a. Drop the butter or shortening, honey, and 2 tbs. of sugar into the flour, then cut it with two table knives. To use knives, hold one in each hand; cut crosswise [that's in opposite directions] through mixture until the flour coated particles are the size of peas.Sprinkle 1 tbs of water over a small portion of the flour mixture, lightly pressing moistened particles together with a fork. Toss this dough aside in the bowl. Repeat until all flour is moistened, being careful to add water each time to undampened spot. Use only enough of the water to make the dough stick together when gently pressed. now lightly form one pastry ball, wrap in waked paper and chill for 30 mins.
Meanwhile, coat the strawberries in remaining sugar, flour, clove, thyme, and salt.
roll out the dough on a floured surfaced, form a circle till the dough is about 1/4 inch thick. Place on a buttered sheet pan and put the strawberries in the center and fold the sides over to keep the filling in place. Brush on some more honey on the dough. Cook for 30 mins. In the last 15 mins of cooking put the cheese on top of the tart, or if you want the cheese extra golden and caramalized put it on at the very begining of cooking.
Take out of the oven; transfer to a plate; slice; eat; enjoy.
I loves it!
Thursday, August 19, 2010
Aside from the joy of baked goods, i cooked a roast chicken. I've actually never roasted a whole chicken myself before, i usually just help my dad since he likes to cook too. However i flew solo tonight and i indulged in my scrumptious results.
Roast Chicken and What-Not:
-1 roasting chicken
-2 tsp salt
-1 tsp black pepper
-2 tsp dried basil
-1 tsp cumin
-1 tsp coriander
-2 tsp paprika
-5 cloves of garlic chopped
-1/4 cup chicken broth + additional for keeping it moist later on in cooking
Preheat the hotbox to 375
First de-gut the bird then place the chicken in a roasting pan and smother that bird in them herbs! Next pour the broth over the chicken then pop into the oven. Cook for 20 mins per lb plus an extra 10 mins. While its roasting keep an eye on it and add additional
Viola yummy roast chicken!
Wednesday, August 18, 2010
-1/4 tsp. ground clove
[if you don't want "spiced jam" then omit the spices ya Bimbo!]
Now chop into small cubes and place in a medium saucepan with the lemon juice and cook for 5 mins on medium heat. Add in the sugar, spice, and everything nice, and try not to spill any chemical X in there. Continue to simmer on medium heat for 20 mins, stirring occasionally .
Tuesday, August 17, 2010
Sizzling, savory bacon tantalizes my tongue.
It's like Christmas morning when you're young.
I hear it crackle and pop in the frying pan;
I will always be a fan,
Bacon sings to me,
A melody of deliciosity.
It's like a siren which lures me to the kitchen.
I will always have an itchin',
If eating bacon was a crime,
I'd go to jail a thousand time.
A+ material right there for you.
Monday, August 16, 2010
I made the labels on photobucket :)
Russian Doll Measuring Cups:
Cute Tatter Herb Planter:
[Miguel De Cervantes Quote for Title]
Sunday, August 15, 2010
When you first get to Godfrey's, you must wait outside the doors and wait for your reservation to be called by a fabulous drag beauty. Once you're inside you go to your table and a waiter takes your drink order. They had a selection of Bloody Marys and Mimosas, which my Mama enjoyed, but I had iced tea while my best friend Mary sipped on coffee. Their brunch menu is quite delectable, Quiche, Salmon, French Toast, Mushroom Quesadilla, Eggs Benedict, and a few more things which escape me at the moment. I had the Eggs Benedict. The two poached eggs were cooked exquisitely, the perfect texture and runny-ness, and the hollandaise sauce was delicious. The Toasted Cuban bread was perfect for sopping up the run over yolk, and the country ham balanced the flavor together.
After the orders are taken The Divas start the show! Preforming to a multitude of songs with a variety of different styles and outfits. These divas are damn pretty, prettier than lots of girls. Not to mention the man running the show was hilarious, making the perfect toasts such as "Here's to you and here's to me. Friends may we always be. But, if by chance we disagree, Up yours! Here's to me!" He also made a point to rag on the men who got brought there by their wives or girlfriends. It was a great experience, and my mother and I are planning to make it a tradition to go there.
So If you're looking for a damn good time on a Sunday instead of going to church, head over to a drag brunch and have yourself a damn good time with your friends.
Saturday, August 14, 2010
Roasted Mustard Blueberry Chicken:
-2 chicken breasts
-2 tsp. olive oil
-2 tbs. Dijon mustard
-2 cloves garlic, crushed
-1/2 tsp. cinnamon
-2 tsp. fresh rosemary, finely chopped.
-A handful of fresh blueberries
-Grated Asiago cheese
Preheat the hotbox [oven] to 375 degrees
Using a fork poke holes in the top and bottom of the chicken breast. Rub a teaspoon of olive oil on each breast then salt and pepper to your liking. In a small bowl combine the mustard, garlic, cinnamon, rosemary, and a pinch of salt. coat each side of the breasts with mustard mixture. Place on a rimmed baking sheet and top with blueberries. Roast in the oven for 30 mins or until the thickest part reaches around 160 degrees. top with grated cheese and put back in the hotbox until it melts nicely atop your scrumptious chicken.
Enjoy with a salad or rice. Good night.
[Todd Barry quote for title]
Monday, August 9, 2010
This simple vegetable picked up from the farmers market, was so juicy, sweet, delectable, tantalizing, scrumptious, taste bud rapping deliciousity. By Far the best corn i have ever had off the cob, no butter or salt needed, and that's saying something. I also think it has to do with how my Grammy cooks it, she adds a tablespoon or so of sugar into the boiling water when she adds the corn and it makes the flavor explode.
Aside from that mind blowing corn, I enjoyedBoeuf Bourguignon i made using the new cookbook i got in Ohio called The Cook's Bible: the definitive cook's guide [recipe follow]. It was entirely incredible, My mother, brother, Grammy, && Grandpa Joe all loved it. My Grandpa even did the dishes, which he only does after an exceptionable meal.
-2 tbs. olive oil
-6 oz. unsmoked bacon or fatback, sliced into thin strips
-3 lbs. stewing beef, cut into 2-inch pieces
-2 large carrots, sliced
-1 onion, chopped
-2 cloves minced garlic
-3 tbs. flour
-4 c. red wine
-1 c. beef stock
- 1 bouquet garni sachet
-2 tsp. salt
-1 tsp. pepper
-1 tsp. marjom
-pinch of cinnamon
-12 oz. pearl onions
-12 oz. white mushrooms
Heat the oil in a large, oven proof casserole dish or dutch oven, over medium heat. Add and brown bacon for 2-3 mins. Remove with slotted spoon, and set aside. Add the beef in batches to cook until browned, then remove and keep warm with bacon. Add the carrots and chopped onions to casserole and cook for 5 mins. Add the garlic and cooki until just colored. Return the meat and bacon to the casserole . Sprinkle on the flour and stir, while cooking, for 1 min. Add the wine, enough stock to cover, the boquet garni, and the salt, pepper, and marjom. Bring to a boil, cover, and simmer gently for 3 hours on a low heat.
Heat half the butter in a skillet. Add pearl onions, cover, and cook until softened. Remove with a slotted spoon and keep warm. Heat the remaining butter in the skillet. Add the mushrooms and cook briefly. Remove and keep warm.
Strain the casserole liquid into a clean pan. Remove the surface fat from the coking liquid, simmer for 1 to 2 mins. to reduce, then pour over the meat and vegetables. Serve in a big bowl with scalloped or roasted potatoes as a side.
Enjoy with a nice big piece of crusty bread!
Sunday, August 1, 2010
Here are a few things I'm going to do:
-Go to epic diners and dives with Mama on are way there and back.
-Hug My Gramy Jane and Grandpa Joe,and Gramps, Aunts, Uncles, 1st cousins, 2nd cousins, and 3rd cousins.
- make a strawberry goat cheese tart
- make boeuf bourguignon
-Try and find a chef coat or two for Tech Center this year.
-play football and what not
-paint a new picture
-take lots of photos
- Run and then run some more
I'm hitting the road bright and early tomorrow at 6am, so i bid you goodnight.
[Chase Coy lyrics for title]