EPTIt is BloodyC0bblers Stove Blog. It serves as a way for people to ask me about random things to cook (provide ingredients you have), I will have a list of recipes I shall try to increase from.
Sometime in the near future I will have a stream up randomly when I'm home that will feature random cooking shows that are awesome, randomly I may do up a stream of me livecooking as well.
List of cooking techniques
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Knife Handling
For a simple explanation, view this video http://video.about.com/busycooks/How-to-Hold-a-Knife.htm
And for the grip you should be using to cut a vegetable, or whatever follow
just look how he has his hand on the onion. Have your wrist in the cutting board, pinky and thumb hold the onion from either sides, and the rest of your fingers ontop, and as you cut, slowly push the onion forward.
Terminology
Starting with some simple terms to begin with, and obviously I shall be editing more and more over time. I shall also try to break it down in different types.
Knife Work Terms
Julienne – is a method of food preparation in which the food item is cut into long thin strips. Common items to be julienned are carrots
Alumette - is a matchstick-sized cut, 3 mm x 3 mm x 5 to 6 cm (1/8 in. x 1/8 in. x 2 to 2½ in.) long
Dicing - is a method of food preparation in which the food item is cut into small blocks or dice. This may be done for aesthetic, or artistic, reasons or to create uniformly sized pieces to ensure even cooking. Dicing is a desirable method of food preparation, due to the small nature of the pieces of food, which allows the spread of flavour and texture throughout the dish, as well as a somewhat faster cooking speed.
Chiffonade - Chiffonade is a cooking technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips. This is generally accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons.
Butterfly - A method of cutting meats so that it will lay flat and even. Difficult to describe without visual effects, but the meat is sliced in the center, without going all the way through, and opened to lay flat like the wings of a butterfly
Cooking Terms
Emulsify - To bind together liquid ingredients that do not dissolve into each other. Most common is oil into vinegar or citrus juice to make a vinaigrette. The oil is poured very slowly into the acid while whisking or blending vigorously, until the mixture is thickened and the liquids become one.
Deglaze - The process of scraping up all the frond, or browned bits, that collects in the bottom of a pan or skillet after cooking. Liquid is added to the pan and, as it heats up, the bottom is scraped with a spoon or spatula so that the residue is added back into the liquid for lots of extra flavor.
Caramelize - The process through which natural sugars in foods become browned and flavorful while cooking. This is usually done over a constant heat of low to medium-low. Caramelization can be quickened with the addition of a little sugar. Either way, be careful not to burn.
Dredge - To coat before cooking with dry ingredients such flour, corn meal, bread or cracker crumbs, or other mixtures. Sweet items are sometimes dredged with sugar and/or spices, such as cinnamon, after baking or frying.
Poach - To cook food in gently simmering, never boiling, liquid.
Recipes
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http://www.teamliquid.net/blogs/viewblog.php?topic_id=78836¤tpage=3#44
Spicy beef wrap
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Spicy Beef wrap
Ingredients
12” soft shell
roast beef
horse radish aioli(horse radish, mayo, salt and pepper)
Dijon mustard
Banana peppers
Red onion
Lettuce
Swiss cheese
Procedure
1. heat up roast beef then melt cheese overtop,
2. in middle of shell put smear of aioli, Dijon mustard, then over that put the banana peppers, red onion and lettuce
3. add roast beef with melted cheese
4. wrap and enjoy
Chipotle Chicken wrap
Ingredients
12” soft shell
grilled chicken (sliced)
chipotle aioli(chipotle peppers pureed, mayo, salt and pepper)
cheddar cheese(grated)
diced tomato
lettuce
bacon
procedure
1. grill chicken then slice it, and cook three pieces of bacon
2. put a smear of chipotle aioli to center of shell, add cheese, lettuce, tomato
3. slice chicken then add to wrap
4. add cooked bacon
5. wrap and enjoy
Tostada
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Tostada.
Ingredients
2 cups shredded beef or other filling
12 corn tortillas
1/2 cup corn or canola oil
1 tomato, diced
1 bunch green onions, chopped
1/2 head lettuce, shredded
2 cups guacamole
2 cups Chihuahua or Jack cheese, grated
1 cup salsa fresca and/or salsa verde
procedure
1. in a frying pan, heat up a bit of oil, then fry each tortilla lightly on both sides.
2. After the tortilla’s are fried, sauté the beef (or chicken or whatever meat you want) and diced tomatoes.
3. Put the beef and tomato mixture in the middle of each tortilla, then cheese, lettuce, bit of salsa, then guacamole, and garnish with a big helping of green onion.
4. Eat and enjoy!
Lemon Glazed Salmon
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Ingredients:
Sugar
Lemon juice
Water
6oz salmon fillet
citrus salsa
procedure
1. in a pot or pan, add water and sugar into a pan. When sugar is fully incorporated into the water add in lemon juice to taste and reduce
2. when glaze is finished, take a brush and brush the glaze lightly onto the fish
3. in a pan, quickly sear both sides, then put into a 350F oven till its done
4. serve with fresh vegetables and rice for a complete meal
Rancho Grande
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ngredients
Chorizo sausage
Onions and pepper slices
Jalapenos
Diced tomato
2-3 whisked eggs
grated cheese
hashbrowns.
Procedure
1. preheat oven to 350 and cook a small handful of hashbrowns, or heat up vegetable oil in a small pot and heat oil, then fry hashbrowns in the oil(requires a lot of oil, so oven recommended unless you have a lot of cash to spare, or personal deepfryer)
2. in a skillet, quickly sauté onions and peppers, jalapenos, diced tomatoes and sausage
3. once saute’d add in the whisked eggs and scramble them in the skillet
4. add the grated cheese over the top of the mixture and add to oven to melt the cheese
5. put the hashbrowns in a bowl, and put the contents of the skillet overtop
Salmon Pappiote
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Ingredients:
2 large carrots
2 large parsnips
Half rutabaga
2 stalks celery
1 tbsp each chopped fresh parsley and thyme
3 lb salmon fillet
8 thin slices lemon
1/4 cup lemon juice
1 tbsp vegetable oil
1 clove minced garlic
1/2 tsp salt + pepper
Procedure
1. Jullienne the carrots, celery, parsnips and rutabaga
2. Blanch the vegetables for about two minutes, then shock in ice water to stop the cooking, drain, chill and pat dry
3. Centre 30-inch long piece of parchment paper crosswise on large rimmed baking sheet; arrange vegetables in centre, same length as salmon. Sprinkle with parsley and thyme.
4. Cut salmon into 8 pieces and place overtop the vegetables
5. Put lemon on salmon, then wrap the salmon
6. In small bowl, whisk together lemon juice, oil, garlic, salt and pepper; drizzle over salmon. Fold short ends of paper over salmon; bring long edges together and fold tightly to form package.
7. Bake in 425°F (220°C) oven until vegetables are tender and fish flakes easily when tested, about 20 minutes.
Chipotle Prawn burger
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Ingredients:
Kaiser bun
4 prawns(deveined and shelled, tails removed)
2 eggs beaten
panko
chipotle mayo
any condiments you wish to add
procedure
1. dip each prawn into the liquid eggs
2. roll each prawn in the panko till coated
3. add oil to a pan, enough to submerge a prawn in
4. fry prawns in pan and toast kaiser
5. spread chipotle mayo on each side of the kaiser, then add the prawns to the bottom half.
6 add condiments of your choice
Chicken Taco
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Ingredients
2 oz raw chicken cut into strips
green leaf lettuce
carrot
cucumber
onion
zuchini
salsa
sourcream
procedure
1. julienne the cucumber, carrot, and a tiny tiny bit of the zuchini. dice the onion
2. with the remaining bit of zuchini, very very very thinly cut down the entire length of it so you have a thin piece as long as the entire vegetable.
3. cook your chicken in a pan, adding any spices you wish to it.
4. take the biggest piece of lettuce off your head of green leaf lettuce, then add in a tiny bit of each of your julienned vegetables, and put your chicken
ontop of those, then a small amount of salsa and sourcream.
5. Carefully roll your lettuce, then with your long piece of zuchini, carefully wrap it around your lettuce to hold it closed(note you can cut this piece of
zuchini into slender strips as well and slowly tie it off after you wrap around the lettuce).
Vegetable Balsamic Salad
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carrot
cucumber
green pepper
grape tomatoes
onion
balsamic vinegar
olive oil
mixed greens
procedure
1. julienne the carrots, cucumber, green pepper, and onion
2. in a bowl, add 3 parts oil to one part vinegar, then after making desired amount of vinagrette, add mixed greens, and toss with the vinagrette
3. put the greens on a plate, then add the julienned vegetables over the greens, add a few grape tomatoes
4. eat
Sausage and vegetable pasta
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Ingredients
hot italian sausage
broccoli
zuchini
green or sweet peppers
sweet thai sauce
vodka sauce
alize, or other fruit wine
pasta of choice
procedure
1. julienne the pepper, start pot of water for pasta
2. dice zuchini
3. cut the broccoli florette’s
4. cut the sausage into small pieces, add pasta to water
5. in a pan, saute the sausage, then add the vegetables
6. when meat and veg is almost fully cooked, add the alize and burn off the alcohol
7. add in the vodka sauce and sweet thai sauce
8. when pasta is finished, add to sauce
9. mix well and serve
Pear and Parsnip Soup
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ingredients
3 pears
1 large parsnip or 2-3 small ones
1 onion
fresh herbs
salt and pepper
cream
Vegetable stock(premade or storebought)
Procedure:
1. in a pot add about a litre of veg stock then 3 litres of cold water
2. bring water to a boil
3. While waiting on water, cut onion, pear and parsnip into cubes, add herbs(thyme and rosemary)
4. reduce the liquid to a simmer, then let it simmer for 1 hour
5. puree the mixture, then add back to a pot, add cream, and salt and pepper
6. enjoy soup goodness.
Cheddar and Chive Mashed Potato's
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Ingredients
5-6 potato’s
cheddar cheese
salt
pepper
35% cream
chives
butter
minced or roasted garlic
procedure
1. peel potato’s, cut into smaller pieces, add to boiling water
2. in a metal bowl, add butter, cream and garlic and put bowl over boiling water
3. remove bowl from top of water when butter is melted
4. when potato’s are fork friendly, drain water, then pour contents of bowl into the potato’s
5. add salt, pepper, grate cheese into the mixture, then using a potato masher mash the potato’s
6. add chives, then stir them in
7. enjoy food
Paella with Prawns
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Ingredients
2 ounces butter
2 red bell (capsicum) peppers
4 spring onions
3 rashers (slices) bacon
3 ounces peas, thawed
1 cup risotto or arborio* rice
1 strand saffron
1 ½ cup vegetable stock, or chicken stock
1 tablespoon oyster sauce
1 teaspoon soy sauce
1 teaspoon Thai fish sauce
3 ounces chicken breast
8 ounces prawns
1 teaspoon coarse sea salt
Freshly ground pepper
Tbsp each, fresh oregano and parsley
Procedure:
Heat butter in a wok or large, heavy skillet. Wash and cut the bell (capsicum) peppers into cubes. Wash, trim and cut the spring onions into diagonal slices. Sauté the chopped bell (capsicum) peppers, and spring onions for 1-2 minutes. Remove and set aside. Remove meat and skin from chicken breasts and slice meat into 2 inch (5 cm) pieces. Cut the bacon into small pieces. Sauté the chicken breast and bacon pieces and brown lightly. Remove and set aside.
Add the rice and saffron and sauté for 3-4 minutes. Add the vegetable or chicken stock and cook for 15 minutes or until the rice is cooked. Add the capsicum and spring onions, chicken breast and bacon, the thawed peas, oyster sauce, soy sauce, fish sauce, and prawns. Season with salt and pepper, add the fresh oregano and parsley, stir through and serve very hot.* Arborio rice or risotto rice are used in Italian dishes. It is not as dry or grainy as normal or parboiled rice.
Chicken Curry Mango Salad
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Ingredients
1 lb chicken fillets or breasts
1 tablespoon curry powder
1 tablespoon lemon juice
Vegetable oil
2 mangos
2 chili peppers
1 bunch spring onions
2 tablespoons lemon juice
¼ cup vegetable oil
Salt and freshly ground pepper
Procedure
brush the lemon juice over the chicken breasts, sprinkle with curry powder and fry about 3 minutes on each side.
Cut the mango from the pit, peel and cut into thin slices. Wash, trim and cut the chili peppers in half, removing most, if not all, of the seeds. Trim, wash and cut spring onions into thin slices. Mix the chili peppers, spring onions and mango slices. Whisk the lemon juice, oil, salt and pepper and pour over the mango salad. Add the chicken pieces an serve with naan bread or wraps.
Cream of Brocoli and Cheddar Soup
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Ingredients
Chicken Stock
Carrots
Celery
Onion
Brocoli
Cheddar cheese
35% cream
Salt and Pepper to taste
Procedure
1. Add chicken stock to pot, add in desired level of water bring to a boil.
2. Cut the onion, celery, broccoli and carrot into smaller pieces, add to the water.
3. when the vegetables are all soft, add in your cream, then puree
4. add pureed soup back to stove, add in your cheese, salt and pepper, then let reduce by 1/3rd
5. Enjoy
Lobster Chili
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2 tbsp olive oil
2 small "chicken" lobsters
1 onion
4 stalks celery
1 carrot
1 bay leaf
2 cups great nothern beans
2 tablespoons chili powder
2 cloves garlic
1 tsp ground toasted cumin
1/2 cup heavy cream
1 tablespoon chopped fresh cilantro
salt
cracked pepper
Procedure
1. Dice half the onion, celery and carrot into large pieces, place in a 6 quart or larger saucepan or stock pot with the bay leaf, peppercorns and 3 quarts of water and bring to a boil.
2. Put lobster into pot and boil for 15 minutes, remove the lobsters, strain the broth and set aside.
3. Fine dice remaining onion, celery and carrot.
4. Heat the pan and olive oil over medium heat and saute the onion, celery and carrot until translucent, add garlic and saute a bit more.
5. Add water, chili powder, cumin and white beans and cook until beans are done, about 45 minutes.
6. Remove lobster from shell, rough chop and add to soup.
7. Finish with cream and cilantro and season with salt and pepper.
Steamed Thai Snapper
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Meat:
1 piece Red Snapper
Sauce:
1 butternut squash
2 piece garlic
2 shallots
2 oz. butter
Vegetables:
3 oz. brussel sprout leaves
1 oz. rock Shrimp
1 oz. chanterelles
1 teaspoon chives 1 teaspoon parsley
Procedure
1. Roast butternut squash for 15 minutes at 375°. Sweat garlic and shallots. Add squash meat. Cover with chicken stock and simmer 10 minutes. Blend and add butter.
2. Sweat brussel leaves till golden brown, add shrimp and chanterelles. Cook 2 minutes. Add parsley and chives.
3. Steam snapper for 5 minutes.
Cedar Plank Salmon
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One 6 ounce salmon fillets, skinless
one cedar planks (make sure they are food grade)
sea salt
1 large lemon
Crust Mixture:
¼ cup fresh dill, chopped
¼ cup shallots, chopped
1 cloves garlic, chopped
half a green onions, chopped
1 tablespoons black pepper
1 tablespoons olive oil
juice of half a lemon
Soak cedar planks in water for 4 to 6 hours. (This is essential to make sure planks do not catch fire, so don't skimp on this step)
Preheat grill to high.
Mix together all crust ingredients and spread on the upper side (not the skin side) of the salmon fillet.
Season the soaked planks with salt and pepper and place on the grill for 3 to 5 minutes with lid closed. They will begin to crackle and smoke.
Place salmon fillets carefully on cooking planks, skin side of the fish on the plank. Close the lid and bake the fillet for 12-15 minutes. Check periodically to make sure cooking planks have not caught fire.
Have a spray bottle of water on hand to spritz planks in case they do, but it is much less likely to happen if they have been well soaked beforehand.
Remove cooking planks from grill and squeeze lemon juice over salmon fillet. Enjoy!
Thai Soy Tuna Steak
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ngredients
6 oz tuna steak
sweet thai sauce
soy sauce
Veggies and starch of your choice.
Procedure
1. mix about 1:2 ratio of soy sauce: thai sauce
2. Marinate the tuna in it for 3-4 hours
3. Grill mark your tuna then put it in a low temp oven
4. Cook your veggies and starch
5. Pull tuna from oven when cooked to desired level of doneness (should be rare – med rare for tuna)
6. enjoy
Spanish Flan
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Ingredients
* 1 cup sugar
* 3 eggs
* 1 (14 ounce) can sweetened condensed milk
* 1 (12 fluid ounce) can evaporated milk
* 1 tablespoon vanilla extract
Procedure
1. Preheat oven to 350 degrees F.
2. In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
3. In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
4. Bake in preheated oven 60 minutes. Let cool completely.
5. To serve, carefully invert on serving plate with edges when completely cool.
Mushroom Risotto
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Ingredients
* 1/2 cup dried porcini mushrooms, chopped
* 1/2 (10 ounce) can cream of mushroom soup
* 1/4 cup boiling water
* 4 cups chicken stock
* 1 tablespoon butter
* 1 tablespoon olive oil
* 1 onion, finely chopped
* 1 clove garlic, crushed
* 1 3/4 cups Arborio rice
* salt and pepper to taste
* fresh thyme, chopped
* chopped fresh basil
Procedure
1. Scoop cream of mushroom soup into a bowl, and gradually stir in boiling water until mixture is smooth but not runny.
2. In a saucepan over medium heat, bring the stock to a gentle simmer.
3. Heat butter and olive oil in a large pot over medium heat. Stir in onion, garlic, and chopped mushrooms; cook about 3 minutes. Gradually stir in rice; cook 2 minutes, stirring constantly to coat rice with oil. Season with salt and pepper. Stir in thyme and basil to taste.
4. Pour in the mushroom soup mixture, stirring until absorbed. Gradually add 1/3 stock, stirring until liquid is absorbed. Continue to stir in stock gradually, 1 cup at a time, allowing the liquid to be absorbed before adding another cup. It should take about 20 minutes for all the stock to be absorbed and the rice becomes al dente.
Shepherds Pie
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Ingredients
1 lb. ground beef
1 can peas
1 can sweet corn
1 medium onion, diced
1/3 c. sugar
8 medium potatoes
2 c. shredded sharp cheddar cheese
Procedure
Boil potatoes, mash and season to taste with milk and butter.
Brown ground beef and onion with salt and pepper. When cooked, add peas, corn, sugar. Let simmer until heated through.
In 13x9 pan place meat and vegetable mixture in bottom of pan. Cover with mashed potatoes and sprinkle cheese on top.
Place in oven on BROIL until cheese is bubbly or light brown.
Bacon Cheese Quiche
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Ingredients
Frozen pie crust
8 strips lean bacon, cooked and crumbled
4 large eggs
1 1/2 cups half-and-half or whole milk
1/4 teaspoon dried leaf thyme
1/8 teaspoon pepper
1 cup shredded sharp Cheddar cheese
Procedure
In a small bowl, whisk together the eggs, milk, thyme, and pepper. Pour into the baked crust. Crumble bacon over the top with the shredded Cheddar cheese. Bake at 375° for about 30 minutes, or until quiche filling is set and top is lightly browned.
French Onion Soup
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Ingredients
* 5 sweet onions (like Vidalias) or a combination of sweet and red onions (about 4 pounds)
* 3 tablespoons butter
* 1 teaspoon salt
* 2 cups white wine
* 10 ounces canned beef consume
* 10 ounces chicken broth
* 10 ounces apple cider (unfiltered is best)
* Bouquet garni; thyme sprigs, bay leaf and parsley tied together with kitchen string
* 1 loaf country style bread
* Kosher salt
* Ground black pepper
* Splash of Cognac (optional)
* 1 cup Fontina or Gruyere cheese, grated
Directions
Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.
Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consume, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes.
Place oven rack in top 1/3 of oven and heat broiler.
Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.
Season soup mixture with salt, pepper and cognac. Remove bouquet garni and ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.
~taken from alton brown of the food network (love this recipe)
Chocolate Banana Cake
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1/2 cup Margarine, softened
1 1/4 cups Brown sugar
2 Eggs
3 squares Unsweetened chocolate, melted
2 cups All-purpose flour
1/2 tsp Baking soda
1/4 tsp Salt
1 tsp Baking powder
1 1/2 cups Mashed, ripe bananas
1/2 tsp Vanilla
Procedure
Preheat oven, grease and flour pans.
Cream margarine and brown sugar until light and fluffy. Add eggs one at a time. Beat thoroughly after each addition. Stir in the cooled melted chocolate. Sift dry ingredients together and add to the batter alternately with the mashed bananas; stir in vanilla.
Pour into prepared pans. Bake until cake tests done. Frost with a fluffy white frosting.
Oven Temp ~ 350°
Baking Time ~ 15 - 20 Min.
Pan Type ~ Three 9 inch round pans
Crispy Potato Fans
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4 med. potatoes
1/4 lb. butter
Herb seasoned salt or salt free herb blend
minced garlic
Wash potatoes and pat dry; with sharp knife slice potato vertically but do not cut through, leaving about 1/2 inch in solid base holding from 1/8 to 1/4 inch thick. Arrange potatoes cut side up in baking dish. Brush or coat potato with butter. Sprinkle seasoning blend and add the minced garlic. Bake in 400 degree oven for 1 hour until slices fan out and begins to brown and crisp.
Coleslaw
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Ingredients
* 1 head green cabbage, finely shredded
* 2 large carrots, finely shredded
* 3/4 cup best-quality mayonnaise
* 2 tablespoons sour cream
* 2 tablespoons grated Spanish onion
* 2 tablespoons sugar, or to taste
* 2 tablespoons white vinegar
* 1 tablespoon dry mustard
* 2 teaspoons celery salt
* Salt and freshly ground pepper
Directions
Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.
Potato Salad
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ngredients
* 5 potatoes
* 3 eggs
* 1 cup chopped celery
* 1/2 cup chopped onion
* 1/2 cup sweet pickle relish
* 1/4 teaspoon garlic salt
* 1/4 teaspoon celery salt
* 1 tablespoon prepared mustard
* ground black pepper to taste
* 1/4 cup mayonnaise
Directions
1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3. In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.
Chocolate Mousse
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Chocolate mousse is the quintessential romantic French dessert.
Prep Time: 4 hours
Cook Time: 30 minutes
Ingredients:
• 2 cups heavy cream
• 4 egg yolks
• 3 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 7 oz bittersweet chocolate, melted and kept lukewarm
Preparation:
Heat 2/3 cup of cream in small saucepan until it just begins to steam. In a separate bowl, whisk together the egg yolks and sugar, and then add ½ hot cream, whisking constantly, until the mixture is thoroughly combined. Add the warm egg-cream blend back into the hot cream in the saucepan and cook over low heat, stirring constantly, until the mixture reaches 165 degrees on a digital candy thermometer. Remove from the heat and stir in the vanilla extract and melted chocolate. Chill the chocolate custard thoroughly.
Beat remaining 1 1/3 cups of cream in a separate bowl until stiff peaks form. Thoroughly stir ½ cup of the whipped cream into the chilled chocolate custard, and then gently fold in the remaining cream. The chocolate mousse is ready when the chocolate custard is thoroughly incorporated into the whipped cream, and no marbling shows. Serve chilled.
Makes 8 servings.
Apple Glazed Chicken
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Ingredients:
1/3 cup apple jelly
1 tablespoon honey
1 tablespoon Dijon mustard
1/2 teaspoon cinnamon -- ground
1/2 teaspoon salt
4 chicken breast halves
Directions:
Heat grill. In small bowl, combine all ingredients except chicken; blend well. When ready to barbecue, oil grill rack. Brush chicken with apple mixture; place on gas grill over medium heat. Cook 15 to 20 minutes or until chicken is fork tender and juices run clear, turning occasionally and brushing frequently with apple mixture
Pumpkin Soup
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ingredients
* 6 cups chicken stock
* 1 1/2 teaspoons salt
* 4 cups pumpkin puree
* 1 teaspoon chopped fresh parsley
* 1 cup chopped onion
* 1/2 teaspoon chopped fresh thyme
* 1 clove garlic, minced
* 1/2 cup heavy whipping cream
* 5 whole black peppercorns
procedure
1. Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
2. Puree the soup in small batches (1 cup at a time) using a food processor or blender.
3. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.
Pumpkin Pie
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Ingredients
* 1 (8-ounce) package cream cheese, softened
* 2 cups canned pumpkin, mashed
* 1 cup sugar
* 1/4 teaspoon salt
* 1 egg plus 2 egg yolks, slightly beaten
* 1 cup half-and-half
* 1/4 cup (1/2 stick) melted butter
* 1 teaspoon vanilla extract
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground ginger, optional
* 1 piece pre-made pie dough
* Whipped cream, for topping
procedure
Preheat the oven to 350 degrees F.
Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.
Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.
Panna Cotta
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ngredients
* 1/2 cup whole milk
* 1 1/2 teaspoons unflavored powdered gelatin
* 1 1/2 cups heavy cream
* 3 heaping teaspoons instant espresso powder
* 1/4 cup sugar
* Pinch salt
* 1 small white chocolate bar, for garnishing
* 1 small dark chocolate bar, for garnishing
Directions
Place the milk in a heavy, small saucepan. Sprinkle the gelatin over and let stand for 5 minutes to soften the gelatin. Stir over medium heat just until the gelatin dissolves, but the milk does not boil, about 2 minutes. Add the cream, espresso powder, sugar, and salt. Stir over low heat, until the sugar dissolves, about 3 more minutes. Remove from the heat and let cool slightly. Pour the cream mixture into 2 martini glasses, dividing equally. Cover and refrigerate, stirring every 20 minutes during the first hour. Chill until set, at least 6 hours and up to 2 days.
When ready to serve, use a vegetable peeler on the chocolate blocks to create about 1 tablespoon each of the white and dark chocolate shavings. Sprinkle the shavings over each panna cotta and serve.
Curried Cauliflower Soup
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* 1 tablespoon butter
* 1 tablespoon vegetable oil
* 1 medium onion, roughly chopped
* 1 tablespoon curry powder
* 1/4 teaspoon cayenne pepper
* 1 head cauliflower, cut in florets
* 1 medium white potato, peeled and cut in chunks
* 6 cups chicken stock
* Salt to taste
* 1/2 cup parsley, minced
* 1/4 cup chives, finely chopped
Directions
Heat butter and oil in heavy soup pot. Stir in onion and cook over medium heat until onions soften, about 10 minutes.
Stir in curry and cayenne. Mix well and cook for one minute. Stir in cauliflower and potato. Toss well to coat with curry mixture and sauté for two minutes, stirring.
Add stock. Bring to a boil. When boiling, lower heat and simmer until cauliflower is soft, about 20 - 30 minutes.
Let cool slightly. Strain soup, reserving liquid. Puree vegetables in food processor and return to liquid, combining with a whisk.
Put soup in clean pot to reheat. Check seasoning and add salt if necessary.
Just before serving, stir in parsley and chives.
XMAS DINNER 2009
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Philly Burger
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Ingredients
Provolone Cheese
Hot pepper
Roasted peppers
6 ounces of ground beef
Onions
Salt and pepper to taste
Directions
Turn the ground beef into a uniform patty, ¾ inch thick at most.
Preheat a grill or cast iron grill pan to high, and brush oil onto the patty, add salt and pepper, then grill till cooked to desired doneness.
Add cheese, peppers, and onions just before you finish.
Vegetarian Chili
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Ingredients
* 2 tablespoons olive oil
* 1 onion, chopped
* 2 carrots, peeled, thinly sliced
* 1 red bell pepper, seeded, chopped
* 3 large jalapeño chilies, seeded, minced
* 1 28-ounce can crushed tomatoes with added puree
* 3 cups water
* 2 15-ounce cans black beans, rinsed, drained
* 2 15-ounce cans kidney beans, rinsed, drained
* 2 tablespoons white wine vinegar
* 5 garlic cloves, minced
* 2 tablespoons chili powder
* 1 1/2 teaspoons ground cumin
* 1 1/2 teaspoons ground coriander
* 1/2 teaspoon ground cinnamon
* 1/2 Cup Thickening agent
Directions
Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add onion, carrots, red bell pepper, and jalapeños and sauté until onion and carrots are almost tender, about 8 minutes. Add tomatoes, 3 cups water, beans, (thickening agent) white wine vinegar, garlic, and spices. Bring to boil. Reduce heat to medium-high and cook, uncovered, until mixture thickens, stirring often, about 20 minutes. Ladle chili into bowls and serve.
When I say thickening agent, I mean just that. Certain vegetables, or things like flour + oil mixed together, cornstarch and water, etc...
More beans will do this, mashed or pureed squash or pumpkin, masa, etc...
Thicken to your own tastebuds / whats around
Vegetarian Stir Fry
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Ingredients:
* 3/4 cup soy sauce
* 1/2 cup lemon juice
* 1 tbsp fresh ginger, grated or minced
* 1 block firm or extra-firm tofu, well pressed and cut into 1 inch cubes
* 2 tbsp vegetable or olive oil
* 1/2 cauliflower, chopped
* 1 bunch broccoli, chopped
* 2 carrots, sliced
* 1 onion, chopped
* 1 bell pepper, any color, sliced
* 1 cup snow peas
* 1 cup mushrooms, sliced (any kind)
* 3 green onions, sliced
* rice of your choice (cook it ahead of time)
Procedure:
In a bowl, whisk together the soy sauce, lemon juice and ginger. Marinade the tofu in this sauce for at least an hour.
In a wok or a large skillet, cook the cauliflower, broccoli, carrots, onion, bell pepper and tofu over high heat, stirring frequently.
Add the snow peas, mushrooms, green onions and marinade from the tofu. Allow to cook for just a few more minutes. Vegetables should be tender but not soft.
Add the rice and cook just until heated through and well mixed.
Any questions people may have, I will try to answer to the best of my ability. For recipe Ideas, please provide a list of ingredients from what you already have or what you plan to buy on your next shop. It is cheaper on you that way.
When I have my stream up and running I shall post a link to it, and I hope you enjoy the compilation I have provided thus far.
i keep destroying my eyes
The Stove
