I am most regretful for not being able to post recently, School and work have been taking their toll on me, I'm pretty sure I'm becoming an insomniac too--I got ONE hour of sleep last night-- and i feel as if my job is my life now. I eat live and breathe party city, however come payday on Friday I'll get around 300 dollars. I. Am. Stoked. Today I'm happier than a hick at a monster truck rally about having the day off. I plan to play Starcraft for a solid 3 hours after this, but first I must must must praise the pot pie I made at my Papa's this weekend.
I can honestly say Sunday was the first time i had ever eaten parsnips or turnips, doing so was a most excellent choice. I discovered I am a big fan of root vegetables--even without meat.
There was an earthy flavor to them which was mellowed out by the thyme and sage, and the lemon juice gave it a needed hint of acidity which cut the starchiness [for lack of a better term] of the roots. In addition to that, the choice of using a biscuit topping as opposed to a crust boded well for me, deliciousness.
Root Veggie Pot Pie: -6 tbs. butter -1 tsp lemon juice -1/2 onion, chopped -4 cloves garlic, minced -2 large carrots, 1/2" dice -2 good size turnips, 1/2" dice -3 parsnips,1/2" dice -1 tsp. thyme -1 tsp. sage -1 tsp. paprika -1 tsp. salt -1 tsp. pepper -4 tbs flour -2/3 c. milk -Biscuit dough
Preheat hotbox to 350F
In a large sautepan, heat the butter and lemon juice over medium heat (until butter is fully melted.) Add in the onion and garlic: saute for five mins. Toss in the carrot, turnip, parsnip, thyme, sage, paprika, and salt && pepper. Cover and sweat for 10-15 mins, or until the vegetables are barley tender. Uncover. Stir in the flour--continue to stir and cook for 5 mins. This formed my roux. Grab a whisk and whisk in the milk, do this until the milk has thickened and is not lumpy.
Pour into a pie pan or ceramic dish, cover with foil and bake for 20 mins. Uncover and continue to bake for an additional 20 mins, or until the biscuits area a appealing golden brown.
Tomorrow at Tech Center we're going to the pumpking patch so there will be various pumpkin flavored recipes up soon. I love pumpkin.
It's been a while since I've had time to blog, work and AP classes and Training take up 90% of my time. >.> I mean I cook everyday, but I just don't get to blog about it. So sad. However today I found some time on my hands to discuss an important matter. Pasta
It's come to my attention that people don't know how to make pasta right. They tend to over kill and over cook the pasta till its mush because they've been tricked by boxed mac-n-cheese into thinking that's good pasta. It's not. The box is a lie. I'm bringing this up because these three girls made mac n cheese for the whole class...It was a drab mush. It was over cooked and the only flavor it had was the cheddar cheese. No onions. No garlic. Nothing. They probably only melted the cheese in instead of making a proper sauce by creating a roux then adding in onions and garlic and then scalding milk with seasonings then melting in the cheese to stir into an ALDENTE pasta. Not over killed mush. AH I'm just really critical when it comes to pasta because I love it so freggin much. Most pasta should only be cooked 10 to 13 mins. Not 15 or 20. blahblahblah I digress. Just please, cook your pasta properly, that's all i ask.
So of course I wanted to make pasta when i got home so I could make it properly, I just wasn't really in the mood for mac-n-cheese sooo i made a tomato sauce to put over some aldente Farfalle.The sauce was nice because I have this handy dandy little garden with basil, thyme, rosemary, and golden sage.
mmm I love fresh herbs! So much more aromatic and flavorful. If you use fresh herbs you'll notice a huge difference in excellency. Also adding a pinch or two of nutmeg really brings out this amazing flavor with the tomato. Try it, you will love it.
While i was boiling my pasta in salty water with olive oil, I noticed some potatoes laying around my counter. I figured these spuds needed to go to use. I crafted a nice little dish of Potatoes Anna, sort of like scalloped potatoes. Tender potato thins, with a creamy cheesy sauce in between the layers and a nice crusty of bubbly melted golden brown cheese on top.
Potatoes Anna: -2 large russet potatoes,washed and peeled -1/2 c. milk -1/2 tsp pepper -1/2 tsp paprika -3/4c. shredded cheese [colby jack, cheddar, mozzarella, etc. etc.]
Preheat the hotbox to 400F
Once the potatoes are peeled grab a mandolin, or a four sided cheese grater [use the side with the half circle smiley face looking slicers.] Slice as many slices from the potatoes. set aside.
Combine milk, pepper, and paprika. Set Aside.
Grease an oval ceramic pan. Create a layer of the potatoes, then pour 1-2 tablespoon of the milk on top, cover with cheese. Keep making layers the same way until the pan is full. Pop in the oven for an hour, or until the potatoes are tender and the top crust of cheese is a melted golden brown
Spoon some onto your plate with your pasta or with steak, because you cant go wrong with meat and potatoes.
It has been a long week. I've been sick and tired and working and dealing with school. I crashed and burned. Yesterday I had to miss an AP History timed essay, passed out at my Dad's apartment, and then went to work for 5 hours, two of which I had to be outside in a full body--including huge skull mask--jester costume. when i came back in my braids were completely soaked with sweat. Having said that I worked the hell out of that corner. I didnt go to school today, meaning i missed Tech Center. Oh well, I still cooked delicious food tonight anyway.
Random, non food related Shenanigans: My older cousin Sydney came over for my mama to take her senior portrait, and were ended up playing Tatsunoko vs Capcom, which is an epic fighting game with characters from both Tatsunoko and Capcom games [DUH!] Its like the game Tekken, except on drugs. After that Mama, Syddy, and I met up with my Aunt Jo, Uncle Stachy, and younger cousin Alyssa at a mexican restraunt. Syd took it upon herself to make a napkin mustache and beard for herself.
One of the many reason I love my family. That's my little side anecdote for the day.
Okay back to food, where was I? Mars perhaps? Ah yes now i recall, I prepared a cheesy orzo.
It tasted pretty good, I mean cheese can make any kind of pasta even better. It was quite simple too, all i did was cook the orzo till it was aldente, reserved two tablespoons of the hot pasta wtaer, melted in 1 1/2 tablespoons of butter and about a cup, more or less, of a mixture of shredded asiago, cheddar, and colby jack cheeses. I also added in a tsp of paprika, salt, pepper, and then finely chopped some fresh rosemary . I served it with cherry tomatoes and some parsley for herbal freshness.
Blahblahblah, what I really want to talk about is the plum tart i made. utterly fabulous. The tender crust had a light hint of vanilla that just flirted just enough on my tongue to cause it to swoon. The caramelized golden-orangeish flesh of the plums melted in my mouth like a pool of a sweet yet tart, warmly spiced, heavenly-ness.
Plum Tart Dough- -1 1/3 c. flour -1 tsp. salt -1 1/2 tsp baking powder -1/4 c. brown sugar -4 tbs. butter -1 tsp vanilla -5-8 tbs water
Topping- -4-5 plums, sliced into about 1/2" slices -1/2 c. brown sugar -3 tsp. cornstarch, more if the plums are juicier -1-2 tsp. cinnamon -1/2 tsp. nutmeg -1/2 tsp. salt
Preheat oven to 375F
In a medium bowl, combine flour, baking powder, salt, and sugar. Using 2 knives, cut in the butter in a criss-cross direction. Do this until the butter is absorbed into the flour in pea size balls. Stir in the vanilla, then stir in the water, 1 tablespoon at a time until the dough just combines. Use your hands to form a ball of dough. Keep in the fridge for at least 30 mins.
Meanwhile, toss the plum spices in a bowl with the remaining ingredients; make sure the slices are evenly coated.
In a greased spring form pan, press the dough into the shape of the pan, don't make high edges. Use a fork to press some holes in the dough, brush with an egg-wash or melted butter. Bake with nothing on it for 10 mins.
Take the crust out of the oven and arrange the plum slices in a circle by laying them on one another.Bake for a final 20-30 mins, or until the flesh of the plums becomes a radiant orange, and the crust in golden and tender.
Take out and enjoy the fruit of you labor. [pun intended.]
Today at Tech Center we were blessed with the opportunity to prepare chili and cornbread--which was perfect considering it finally is cold again so it was a little dank, grey, and dreary out this morning.The plus side to that was when i strolled out the door; the brisk air greeted me with a pleasantly harsh caress on my cheeks; the smell of wet pavement from a midnight rain still lingered. This is my kind of weather. Having said that, the warmth and comfort of chili and cornbread never hurt anyone, especially not me.
Chili is one of those dishes that i love in fall--I also loved apple cheddar sandwiches, but that's another story for another post--and having chili without cornbread is like having a dog that meows, just plain wrong. If you already didn't realize this, I'm a bonafide southern cook, I know how to make southern food right and good, ergo, I make damn good cornbread.
A common mistake with cornbread is adding an excess of sugar, rightly so considering it shouldn't have any sugar in the first place. I myself won't use more than 2 tablespoons of the stuff, the corn in the bread provides enough sweetness but unfortunately the American palate has been warped into a sugar-happy child. I mean seriously?! Look in any canned tomato sauce and there will be sugar added in, It don't need that! People need to get back to the heart of food and in the name of Gaga stop raping Mother nature's already perfectly delicious ingredients. But I digress.
Rule Number One of cornbread: never ever over sugar. Rule Number Two: whip the egg white(s) till stiff peaks form and then gently fold into the batter and the very end before baking. This creates a light delicate cornbread with a moist crumb, if you've had cornbread before you know it can be dense and feel like its sticking to your throat or stomach walls, not yummy, not one bit. The Third and final rule of cornbread is: Always sprinkle the top with sugar before baking, and brush with melted butter once it's out of the oven.
I'd also like to throw out there that you don't need to measure everything down to a kilogram. I've mastered the art of eyeballing measurements, as everyone should, i hate getting out a teaspoon or tablespoon, even for baking powder or soda.
Cloud Nine Corn Bread: -1 c. yellow corn meal -1 c. AP flour -1 1/2tsp. baking powder -1/2 tsp baking soda -2 tbs. sugar -pinch of salt -1 large egg, separate. [put the egg white in a small mixing bowl] -1c. buttermilk -3 tbs. vegetable oil -2 tbs. melted butter. [measure after melting] -1/4 c. yellow corn
Preheat hotbox to 325 F
In a large bowl combine corn meal, flour, baking powder, baking soda, sugar, and salt. Set aside Beat the egg white until stiff white peaks form. Set aside. In a medium bowl whisk together the egg yolk, buttermilk, oil, and butter. Slowly pour into the dry ingredients while whisking at the same time. Mix in the corn. Finally gently fold in the egg white; be sure not to over stir or all the air incorporated in the egg will be released, and we wouldn't want that now would we?
Pour into a greased 9" pie pan. Spinkle the top with an extra teaspoon or two of sugar. Bake for 25 to 30 mins, or until it sounds hollow when tapped. Also, the toothpick method will work just as well for checking done-ness. Once out of the oven brush generously with melted butter.
Slice and enjoy! Be carefully not to drop it when eating, this is a very delicate crumbly bread. I recommend eating with chili, gravy, honey, hell jut eat it plain.
After a wonderful work shift at Party City, i went back to my dads crashed on the futon and turned on the tube to The Food Network, The Next Iron Chef re-runs were on. As my father and I watched something caught my interest, ratatouille that had fennel in it. Just then my Papa mentioned something about cooking lasagna for my sister. It hit me like a broadside of a barn. Lasagna with fennel. I told my dad we had to go to the store, i wanted to cook this so badly.
There is something about fennel that i enjoy quite a lot. It's most likely because of its licorice smell and flavor, It entices and invites my palate into a delicious wonderland. Fennel is also extremely versatile and can be crafted into deserts such as fennel ice cream, or added to savory dishes as I did this evening.
Dum dum duh dum
Supreme Lasagna:
-1 lb. lasagna noodles, not oven ready
-1 tbs. olive oil
-3 cloves garlic, minced
-1 medium fennel bulb, around 2 cups thinly sliced.
-1 large red onion, julienned
-58 oz. tomato sauce
-1 tbs. dried crushed basil
-1 tbs ground crushed oregano
-1 lb. ground beef
-1 lb. ground pork
-1 lb. ground hot pork Italian sausage
-2 tsp. honey, preferable of the golden variety
-2 tsp paprika
-1 tsp cinnamon
-1 tsp. salt
-1 tsp. pepper
-15 oz. ricotta cheese
-1 1/2 c. shredded mozzarella
-1 c. shredded Parmesan
-8 oz. fresh mozzarella
Preheat hot box to 350 F
Fill a large tall pot with lots of water, around 5 or 6 quarts, salt and add in 1 or 2 tablespoons of olive oil.Bring to a boil. Add in pasta and cook until aldente, around 8 to 10 mins.Drain. Set aside.
In a dutch oven heat the oil. Toss in the garlic, fennel, and onion, sweat for 5 mins. Pour in the tomato sauce, basil, and oregano; bring to a simmer. Reduce for 30 to 40 mins.
Meanwhile begin to brown the ground meats. While it is still slighlty pink, season with the honey, paprika, cinnamon, salt and pepper. Cook until no more pink is visible. Drain and add to the sauce.
Now the layering proccess begins. the proper order is:
1. sauce
2. noodles 3. cheese
repeat. repeat. repeat until your at the top of your pan.
The only specifics are use the fresh mozzerella on the top layer only and cover the top with sauce as well.
Cover tightly with aluminum foil. Bake for 40 mins. Remove foil and continue to bake until the cheese is bubbly, 5 to 10 mins.
Take out, cut a slice. Serve with bread and butter. DEVOUR.
A few classes ago at Tech Center, Chef Kimmel taught us how to cut a whole chicken into 8 pieces-two breasts, two wings, two thighs, two drumsticks-it was far from glamorous.
A video to help explain [not mine of course]:
First things first, wash your hands, then rinse and dry the chicken [carry the chicken in a bowl so it doesn't drip and cross-contaminate everything withe salmonella.] Place the chicken breast side up on a plastic cutting board, never use a wood cutting board when handling raw meat, it absorbs the bacteria. Pull one of the legs away from the body and slice through the skin between the body and the sides of the thighs. Bend the whole leg away from the body until the hip bone pops from its socket- cut between the ball and socket to sever the leg. Repeat on the other side.
Once the legs are separated divide them into the and thigh. Do this by cutting through the joint of the drumstick and thigh.Repeat with other leg. Now you have your two thighs and drumsticks.
Now you need to get the wings off that bad boy! Pull the wing away from the body and slice diagonally 1" away form where the wing joint meets the body. Cut off the tip of the wing-save for making stock or throw it out. Repeat with the second wing.
Last but not least: getting the breast off the chicken. Set the chicken up vertically, so you can look down the neck cavity, and cut down through the shoulder bones to detach the back from the breast. You can save the backbone for a stock, eat the meat if you want, or just dump it. Once the breast is by itself cut it in two down the length of the breastbone.
Viola! a whole chicken divided into eight pieces. You can leave the skin on or take it off, its up to your personal preference, I usually take it off except for when i fry it.
Which reminds me, after we divided up our chickens, Chef Kimmel let us decide how to prepare our pieces. I chose to fry it, mainly because I am fried chicken champion, in the words of Chef, I "knocked Colonel Sanders out of the park," I was most pleased.
The breading was a crispy golden brown crafted with a perfect Melody of flavors, the chicken was tender and juicy, the ideal tasting conditions.
Southern Fried Chicken: -8 pieces of chicken, skin on, [breasts each cut in half] -2 eggs -3-4 c. buttermilk -1 tsp. liquid smoke -6-8 c. flour -3 tbs. dried rosemary -2 tbs. paprika -1 tbs. seasoned salt -1/2 tbs. cayenne pepper -2 tsp pepper -Vegetable or soy oil for frying
In a medium bowl whisk together eggs, buttermilk, and liquid smoke. Set aside. In yet another medium bowl, combine the flour and seasonings. Take one piece of chicken, dip in flour, then buttermilk mixture, then dredge in flour, dip in buttermilk mixture again, then the flour again. This creates a nice breading on the chicken and dredge multiple times builds the potential crispness off the skin. Repeat with each piece of chicken, If more buttermilk mixture is need combine 1 egg and 1 cup buttermilk. For more flour combine another cup of flour with 2 tsp. rosemary, paprika, seasoned salt, and cayenne pepper.
Pour about 4" of oil into a large saute pan or pot with high sides. Heat the oil on medium heat. To check if the oil is ready, stick the end of a wooden spoon in the oil, if it bubbles all around it then its time to fry! Fit as many pieces in at a time as you can, make sure its not too crowded though. The biggest piece, usually the thigh, will obviously take longer to fry than the others, it should take around 20-24 mins. 10-12 each side. The pieces should be a delectable dark golden brown. If you are paranoid about it being done, check the internal temperature, 165 degrees is the safe zone.
Put on a plate, serve with biscuits, gravy,potatoes, etc. etc.
The other night my Mama assigned me a glorious task--making meatloaf--a personal favorite. They key to a great meatloaf is proper moisture. If a meatloaf doesn't have enough tomato sauce or it has to many breadcrumbs then it will be crumbly and dry, not satisfying for my palate. Having said that if there is an excess of sauce or no binder or breadcrumbs, then the result would be a hot mess of a weird unappealing squishy meat-thing. I say "meat-thing" because if there's to much liquid then it wont stick together properly forming the desired loaf goal.
Aside from moisture one needs to create a good base with a variety of meats. I have something called the Holy Trinity of Meat. equal parts of ground beef, pork, and veal. The Beef gives the meatloaf or meatballs that classic meaty flavor. The Pork needs to be Italian, half sweet, half spicy, this adds a depth of flavor to the dish. However if you don't have the two different kinds of pork you can add a pinch of brown sugar or fennel seeds [for the sweet] and 1/2 tsp hot sauce [for the spicy.] Lastly, the Veal has a milder flavor and harmonizes all the different flavors together.
Meaty 3 Meat Meatloaf: -1 1/2 lb. meat mixture [1/2 lb. each of ground beef, pork, and veal] -1 onion, finely chopped -3 cloves of garlic, minced or grated* -1 celery rib, finely chopped -1/2 carrot, shredded -1 1/2 tbs. paprika -2 tsp. dried, crushed rosemary -2 tsp. dried, crushed thyme -1 tsp pepper -1/2 tsp salt -1/2 tsp cinnamon -1/2 tsp nutmeg -3/4 c. tomato sauce -2 tbs Worcestershire sauce -2 tbs. Italian dressing -1 egg -1/2-3/4 c. plain or Italian seasoned breadcrumbs
Preheat the hotbox to 350 F
In a large bowl, using your hand combine together the meat with the onion, garlic, celery, carrot, and seasonings. Now add in the tomato sauce, Worcestershire and Italian dressing wih the meat mixture. beat the egg then combine with meat. Pour in the bread crumbs, making sure that the mixture is moist and sticks together.
Dump the meat into a greased bread loaf pan, distribute evenly. Make sure to push the edges of the meatloaf away from the sides of the pan, leaving an inch of space for the fat to drain into. Brush the top with tomato sauce to retain moisture, if you want wrap in bacon for extra moisture and flavor.
