Author: Robert Andrews

Edible Garden

Edible Garden

4 boards, notched . Lincoln Logs

Top Soil Plus
Blood and bone for fruity vegetables
Bag Bed . Right on the concrete
. Notched boards works this way too
Don’t use soils with peat moss . Acidic
Check mur acid . Muriatic?!?!
Ceramic pots . Insulate
. Resin pots are better
Artichoke . Fertilize in fall
Pinch off seed tips
Ollas . Buried ceramic pot for timed irrigation
Pomegranates . Well drained soil . LOTS of water . Support or trellis
Blueberries like cactus soil . Lots of acid . Do not like calcium buildup which will rob of nutrients
Yarro . Medicinal . Aches
Lemon grass . Citronella . Trim back just before spring
Phosphates for tomatoes every 4-6 weeks
White flies . Hose off every other day . Nemo . Traps . Hummer feeders near white flies

Robert@RobertAndrews.NET

Simple Soft Cheese and Yogurt

Simple Soft Cheese and Yogurt
Kaesha Neil – Science Professor
Food Preservation Classes

Whole milk . 185 degrees
Lactic acid bacteria is good
Raw milk
Pasteurized milk . Spoil . Throw it away
Spoiled milk good for plants
Best . Low temperature pasteurization . 145 degrees
Bad . HTST
Worst . UHT . Usually cream . Not for cheese
. Required for “shelf-safe” milk
Higher fat gives more cheese
Sheep . High in fat and protein
Goats milk doesn’t separate . Soft cheese only
Rennet . See slide . Lemon juifce
. Non chlorinated water
Tight colander or loose CLEAN cloth
Whey . Lots of health benefits
Try mixing THEN draining
Raw milk from aber dairy
Higley and Riggs . Fall = higher availability . $10/gal
. Better to have a goat or cow
Whipping cream, but not UHT . Try it
Aged cheeses . 60 days
Goat cheese at farmers market . Black market
Listen to tape . Milk sold as pet food
Buy pure citric acid powder . Fruit Fresh ?
Seville higher acid content
Half and half for cream cheese . Quark
Rennit . Tina . Whole Foods

Robert@RobertAndrews.NET

Kebabs

Kebabs

Cut beef and pork tenderloin into one inch cubes and place on plate to come up to room temperature

Into blender place the following:
Chop Vidalia onion into pieces
Four cloves garlic
one square inch ginger
One large handful cilantro
1/4 cup EVOO
One jalapeno chili
1/4 cup lemon juice
add water if necessary to purée above ingredients

Reserve about 2 tablespoons of purée, and use remainder to marinate tenderloin pieces for 20 to 30 minutes.

Cut red onion into eight pieces
Separate onion layers
Place tenderloin and onion alternately on skewers
Leaving marinate on tenderloin were possible
Optionally you can use pieces of pepper, thin slices of potato, mushrooms, etc.

Seer kebabs on stovetop over high heat – all sides
Place in oven at 350° for 15 minutes

Served with pita and chutney

Robert@RobertAndrews.NET

Fingerling Potatoes

INGREDIENTS

STEP BY STEP

  1. Halve or quarter fingerlings
  2. Toss fingerlings with rosemary, sage, thyme and EVOO
  3. Add garlic powder, salt and pepper and toss again
  4. Add eight large cloves garlic with their skin still on and toss again
  5. Dumped onto preheated baking tray
  6. Cook at preheated 425° oven for 25-30 minutes

 

Risotto – COLLECTION

Creamy Risotto

INGREDIENTS

  • 1/2 C Arborio rice (or similar) – set aside
    Other similar rices are Vilone Nano and Carnaroli rice – read more
  • 1 1/4 C broth – set aside
  • 1/2 C white wine – set aside
  • 3 TBL grated Parmesan, Gruyere or Padano cheese
  • 1 TBL EVOO and 1 TBL butter per person – set aside
  • 2 shallots – minced
  • one bay leaf
  • 2 Mushrooms – Baby Crimini, Shitake, White or Porcini
    – Reconstituted dry mushrooms are okay too, but fresh is better
  • Scant rosemary and nutmeg
  • Lemon zest from one lemon
  • Grated celery root (optional finely diced celery)
  • Garlic, salt and pepper
    If dried spices, let soak in broth 1 hour
  • White wine to deglaze

STEP BY STEP

  1. Dice shallots into the skillet and soften in the EVOO
  2. Add salt to taste and add broth
  3. Add arborial rice and heat just until it starts to smell toasty
  4. Add lemon zest
  5. Deglaze the pan with a splash or two or three of white wine
  6. Add stock a ladle at a time.  Not too wet and not too dry. Stir gently.
    Not enough to boil, but you don’t want it to fry and brown any more.
    Scrape the bottom with your spatula.  If it leaves a dry path, it means you need to add more liquid.
  7. Taste occasionally and make sure the risotto is not “crunchy.”
    Al dente is OK, but you don’t want any crunch in the rice.  (about 25 minutes)  It needs to be completely softened.
  8. As soon as any hint of crunch is gone, turn off the heat and add the butter.
  9. After butter has melted, stir in grated cheese, lemon zest and scant nutmeg.
  10. At this point, you can stir in chopped asparagus, chives, mushrooms, etc
  11. Optionally, sprinkle just a bit of rosemary, chopped parsley, grated celery root, garlic, salt or pepper over the top
  12. Thinly grate mushroom over the top:  Truffle, Baby Crimini, Shitake, White or Porcini – Reconstituted dry mushrooms are okay too, but fresh is better
  13. Top with grated Parmesan cheese
  14. Serve family-style and it will stay creamier longer.

Lemon & Chive Risotto

  • Make risotto as shown above, with these exceptions
    • At Step 4 use three lemons, rather than one.
    • At Step 5 increase wine from 1/2 C to 3/4 C
    • At Step 7 add Parmesan cheese rinds
    • At Step 10 (above) add 1/4 C chopped chives

Butternut Squash Barley-Risotto

  • 1/2 C pearl barley
  • 2 shallots – finely chopped
  • 1 clove minced garlic
  • 1 small stalk celery – finely sliced
  • 1/2 carrot – julienne strips
  • 1/2 tsp dried sage
  • Zest and juice of 1 lemon
  • 1/2 small Butternut squash, peeled and chopped into 2 cm cubes

Spices for roasting

  • 1 tsp coriander
  •   scant cracked black pepper
  • 1/2 tsp salt
  • 1 C vegetable stock * use scraps and trimmings to MAKE YOUR OWN
  • 1/2 C dry white wine
  • 2 TBL  butter
  • Italian grated hard cheese
  • Black pepper
  1. Pre-heat oven to 500º F
  2. Toss the butternut squash in olive oil
  3. Sprinkle with ground coriander, black pepper and salt.
  4. Put onto large baking trays and roast on high shelf for 25 – 35 minutes until slightly browned on the outside but still with quite a bite inside.
  5. Put VEGETABLE STOCK into a pan under medium-low heat
  6. Cover with lid.
  7. Sautee the onions in a deep pot using EVOO over medium heat
  8. Add carrot and celery when onion has softened
  9. Add white wine and set to medium-low
  10. Add garlic and sage, keep stirring for further 5 minutes.
  11. Add barley to the pan and stir fry for 5 minutes.
  12. Now add the stock to the pan and stir, bring to boil
  13. Turn down to medium heat, and let it all simmer until almost all the liquid is absorbed.
  14. Add more stock if necessary, simmer, stir, etc. – you don’t need to stay with it all the time but keep on stirring very frequently, always scraping the bottom of the pan – you want to cook it slowly.
  15. If you run out of stock you can add water
  16. Once the barley looks swollen add zest a well washed lemons, their juice, salt and cracked pepper to the pan.
  17. Now add and stir in.
  18. Then add Italian style hard cheese (finely grated stuff).
  19. Taste, add more salt if necessary.
  20. Add the roast butternut squash.
  21. Serve topped with chives or parsley
  22. Refrigerates well.  Reheat at 400º covered on middle shelf

Mushroom Risotto

  • 1/2 onions – finely chopped
  • 1/2 carrots – peeled and sliced
  • 1 stalk celery – washed and finely sliced
  • 1 clove minced garlic
  • 1 bay leaf
  • Rind from washed lemons
  • 3-5 mushrooms – sliced roughly
  • Pearl Barley – 1/2 C
  1. In a medium sized pan (can be a steel one) pour vegetable stock.
  2. Cover and bring to boil.
  3. In yet another medium sized pan heat up olive oil until very hot and fry the mushrooms on a high heat until browned. Repeat process until all mushrooms are cooked. Put aside.
  4. In a large pot, pour in olive oil and fry the onions until transparent.
  5. Add the garlic and the celery, and carrots.
  6. Turn heat up.
  7. Once sizzling, turn heat to medium and cover with lid and let vegetables sweat for 15 minutes. Stir occasionally.
  8. Zest the lemons with a grater (finely) and add, with the thyme and bay leaves to the pan.
  9. Turn up heat.
  10. Add the barley to the pan and stir well.
  11. Add stock
  12. NOTE:  For the next 30 – 40 minutes you have to stay close by the pan to avoid it all getting stuck. If you need to leave the pan – turn off heat.
  13. Once the barley has absorbed most of the liquid, add more, stirring most of the time. Keep on adding and stirring until the barley is all thick and chunky, chewy when tasted, but soft.
  14. The whole risotto should be porridge like in consistency – on the runny side.
  15. Use water if you run out of stock
  16. Add all the mushrooms to the big pan. Stir in.
  17. Add cracked pepper to the pan. Stir in.
  18. Now add 2 tabs of butter to the large pan and stir in.
  19. Then add Italian grated hard cheese (the parmesan like cheese in red and green plastic bags) and stir in.
  20. Taste and see whether risotto needs more salt.

 

Tips: Safety

Safety tips

When weighing any meat, use a plastic bag to protect the surface of your scale.

To sanitize your sink and counter area use 1 tablespoon of bleach and 1 quart water.

To avoid cross-contamination, put all your seasonings into a small bowl and mix before putting on to your meat. Discard what you don’t use.

Cool hot items such as a casserole on a cooling rack for an hour before putting in the refrigerator.

To clean bacteria from fruits such as apples, use a solution of one part white vinegar to 3 parts water. Rinse off underwater when you are done.

Grandpa’s alternative: use one part lemon juice and two parts water. Spray on to your fruit, and that’s it.

Robert@RobertAndrews.NET

Tips from Grandpa

Not everything is about skill.  Many of the magic done by great cooks is knowing how to do something.  Browsing these Tips and Trips will bring you closer to being a better cook or chef.

This is the only one of my books that goes comically above the 30 or so recipes that are in all of the others.  There are so many good times, and things that I really want you to know…

  1. Learning to Cook
    FIRST THINGS FIRST
  2. Kitchen Safety
  3. Knife Skills
  4. Food Storage
  5. Food Safety
  6. The Danger Zone
    EQUIPMENT
  7. Slow Cookers and more
  8. Kitchen Tools
  9. Temperature
  10. Gadgets
  11. Electric vs Gas
  12. Dishwasher
  13. Care of Non-Stick Skillets
  14. Care of Cast Iron Cookware
  15. A Good Thermometer
    GETTING THE RIGHT FOOD
  16. Mail Order Food
  17. Canned Food
  18. Expiration Dates
  19. Bread Wrappers – Color Coded Tags
  20. Grocery Store Shopping
  21. Beef and other red meats
  22. Chicken and other poultry
  23. Pork and other white meats
  24. Seafood in general
  25. Potatoes
  26. Avocados
  27. Onions and Garlic
  28. Peppers
  29. Tomatoes
  30. Noodles and Pasta
  31. Yeast
  32. Cheese
  33. Snacks
  34. Dietary Water
  35. Edible Colors
  36. Eggs
  37. Vegetables
    PLANNING YOUR MEALS
  38. Terminology
  39. Grinding, Grating and Peeling
  40. From Chopped to Minced
  41. Food Preparation
  42. Garnish
    COOKING YOUR FOOD
  43. Microwave Cooking
  44. BBQ and Grilling
  45. Fry Tips
  46. Grilling Food
    PREPARATION COMPONENTS
  47. Starch Thickeners – Differences
  48. Butter and Oil
  49. Substitutions
  50. Spices
  51. Salads
  52. Dough
  53. Sauces
    AFTER THE MEAL
  54. Cleaning Up
    REHEATING YOUR FOOD
  55. Reheating Food
  56. Brown Bag Safety
  57. All about Mold
    HEALTHY EATING
  58. Healthy Eating
  59. Cutting Down on Salt
  60. Cutting Down on Sugar
  61. Eliminating Potentially Dangerous Foods
  62. Recipe Rehab – Eating Healthier
    PRESERVING YOUR FOOD
  63. Storing Fruits and Veggies
  64. Pickling and Canning
  65. Freezing Food
    OTHER THINGS TO THINK ABOUT
  66. Garden Tips
  67. Other Life Hacks
  68. Composting
  69. Roaches
  70. Travel Tips
  71. Potluck Safety
  72. Grinding your own Meat
  73. Tailgate Safety

Download Tips and Tricks for only 99¢. Select any FIVE BOOKS for only $2.99 and start cooking as soon as possible. It is worth “the price of admission” just to browse these time and money saving tips.

Flattened Chicken

Flattened Chicken

Chicken breast
Flatten
Egg dip and flour
Brown in 2 TBL evoo
Take out of pan
Destem 1/2 lb fresh shitake mushroons
Sautee with shallot and thyme
Deglaze pan with 1 c white wine and 1 c chicken stock
1 t tomato paste and 2 tsp fresh thyme
Cook to thicken
Put chicken back in and simmer 20 minutes

Robert@RobertAndrews.NET

Eggplant or Zucchini Rolls

zucch-rollBefore we begin…

  • When you buy your eggplant, don’t get one that is too big – it will be tough. It is better to have smaller rollups.
  • Zucchini is the same way – bigger is not necessarily better
  • Jarred capers are fine. I prefer the little ones, although the big ones work too.
  • Buy block cheese and grate it yourself as needed. It will keep longer.
  • Use a grill pan for nice markings on the outside of your rollups

Ingredients to feed 4 people

  • 2 eggplants or zucchini
  • gorgonzola or mozzarella
  • parmesan cheese
  • provolone cheese
  • cheddar cheese
  • capers
  • lemon
  • 1 C flour
  • 1 tsp salt
  • 1/4 tsp pepper
  • 3 eggs

1/2 LB ground pork (cooked)
or thinly sliced smoked salmon
or thinly sliced Proscuitto

Step by Step

  1. Slice eggplant or zucchini into long planks as thin as possible
  2. Whisk eggs
  3. Prepare flour with salt and pepper
  4. Flour planks
  5. Dip in egg wash – hold up to mostly drain
  6. Put into hot oiled grill pan until browned – doesn’t take long – about 4 minutes per side
  7. Place onto baking sheet to drain after cooking
  8. Salt them as they come out, while they are still sizzling
    – Just like this, you can also use them for great sandwiches
  9. Smear a thin cream cheese strip across the plant
  10. Put capers across the cheese, roll them up.
    Put in an optional protein
  11. You can add longer pieces of carrot, basil, cilantro, etc to make it especially pretty.
  12. Place them in an appetizer serving dish
  13. Poke with toothpicks if you wish
  14. Top with finely grated cheddar
  15. Plate with slices of lemon

If you want to take this to the next level, and serve as a family dinner, put into a greased baking dish rather than an appetizer serving dish. Then, jumping from Step 10 above to Step 11 below…

  1. Mix 1/2 C gorgonzola or mozzerella with
    – 1/4 C Shredded cheddar
    – 2 TBL Parmesan cheese
  2. Sprinkle cheese over top of rollup layer
  3. Spread cooked ground browned pork on the next layer
  4. Spread with a little red sauce
  5. Top with provalone
  6. Bake at 450º for 10 minutes
This is a recipe that has been created or modified by Robert (Grandpa) Andrews.
CLICK HERE for a free sample copies of Grandpa's Cookbooks. © 2016, 2017, 2018.

Eggplant Ravioli in Tomato Soup

This is mainly for Grandpa’s use.  This is a good dinner soup

Posted on October 4, 2013 at 1:23 PM
Your Life A to Z Recipe: Thursday, October 3, 2013
By: Chef Gabe Bertaccini

Ravioli di melanzana in zuppetta di pomodoro
Eggplant in ‘ravioli’ in tomato soup

Ingredients:
•    Fine Sea Salt
•    1 ¼ pounds plum tomatoes
•    ½ cup plus 2 tablespoons extra virgin olive oil
•    Freshly ground black pepper
•    1 teaspoon finely chopped basil, plus 4 torn leaves, plus whole leaves for garnish
•    1 teaspoon finely chopped mint, plus 4 torn leaves, plus whole leaves for garnish
•    1 (1 ¼ pound) eggplant
•    1 ¼ cups fresh ricotta cheese (10 ounces)
•    1 tablespoon finely grated Grana Padano or Parmigiano Reggiano cheese
•    Finely grated zest of 1 lemon
•    ¼ teaspoon dried oregano
•    Unbleached all-purpose flour for dining

1.    Bring a saucepan of salted water to a boil. Drop tomatoes into water and boil 30 seconds. Drain, peel, quarter seed in a blender, combine tomatoes, 3 tablespoons oil and pinch pepper. Puree until smooth. Transfer soup to a bowl, stir in ¼ tablespoon salt, torn basil and torn mint. Set aside. (Soup can be made up to 3 days in advance. Keep covered in refrigerator. Let stand at room temp. for 30 to 45 minutes before serving).

2.    Peel 2-inch wide strips of skin from opposite sides of eggplant and discard. Using an adjustable-blade slicer or a chef’s knife, cut eggplant lengthwise into 20 (1/8 inch thick) slices. Season both sides of eggplant slices with salt.

3.    Heat a large nonstick skillet over medium heat. Cook eggplant slices in single layer in batches until light brown and pliable, 30 seconds per side, then transfer to the tray.

4.    In a bowl, combine ricotta, Grana Padano, Lemon Zest and generous pinch of salt and pepper. In a small skillet, combine 1 tablespoon oil and oregano; gently warm over low heat until fragrant, about 1 minute. Add to cheese mixture, stir and combine.

5.    Place 1 tablespoon cheese mixture on each eggplant slice, then roll up slices beginning with a short end, pressing gently to flatten slightly once rolled.

6.    Lightly dust dry tray with flour. Place eggplant ravioli on tray and lightly dust ravioli with flour

7.    In a 10 to 12 inch skillet, heat ¼ cup oil over medium-high heat until shimmering; fry ravioli in 2 batches, turning pieces once and adding remaining tablespoon of oil to skillet after first batch, until golden brown on both sides, about 8 minutes total. Drain on paper towels, then season with salt.

8.    Divide soup among shallow serving bowl. Top with ravioli. Garnish with pepper and herbs.

Bacon and Egg Breakfast Pizza

INGREDIENTS

  • 1 softball-sized ball of pizza dough
  • 1 handful of pancetta or 3 pieces of thick-sliced bacon, cut into small strips
  • 4 eggs
  • 1 TBL heavy cream
  • 2 TBL butter
  • 2 ounces Swiss cheese – cut into flat pieces
  • 2 ounces fresh mozzarella – shredded
  • Chives – minced – for garnish

STEP BY STEP

  1. Set a pizza stone in the oven and preheat the oven to 500°.
  2. Spread the bacon in a pie plate and bake for 15 minutes, stirring once, until nearly crisp.
  3. Using a slotted spoon, transfer the bacon to paper towels to drain.
  4. Meanwhile, in a bowl, whisk the eggs with the cream and a pinch of salt.
  5. In a medium nonstick skillet, cook the eggs and 1 tablespoon of the butter over low heat, whisking frequently, until small curds form and the eggs are creamy, about 12 minutes.
  6. Remove the eggs from the heat.
  7. Stir in the remaining 1 tablespoon of butter and season with salt.
  8. On a lightly floured work surface, stretch out the pizza dough to a 12-inch round and transfer to a lightly floured pizza peel.
  9. Spread the crème fraîche evenly over the dough, leaving a 1-inch border all around.
  10. Top with the crispy bacon, Brie and mozzarella.
    Slide the pizza onto the hot stone and bake for about 7 minutes, until lightly golden and bubbling.
  11. Remove the pizza from the oven and spoon the scrambled eggs on top.
  12. Slide the pizza back onto the stone and bake for 2 minutes longer, until the eggs are hot.
  13. Garnish with chives, cut into wedges and serve.

Bechemel Notes

These notes are (for now) just for me. You can use them, but don’t be mad that there is not more information here.

🙂

Grease side of baking dish
Coat with flour – discard excess

Bechemel
Heat butter in skillet
Add flour and stir until browned
Add COLD milk
Bring to boil
Add nutmeg
Temper in egg yolks
Spoon in grated Gruyere cheese
Mix until melted
Put in diced ham and seasonings
Beat egg whites to soft peaks
Mix gently and put into casserole pan
1 inch below top
Bake at 375 degrees for 40 minutes (or did he say 14 ?) Check it at 14, but I think he said 40
Turn off oven and open door and let rest for a few minutes, then take it out and plate

Soufflé – COLLECTION INDEX

Souffle Recipes

Basic Cheese Souffle

Use this as a guide for the techniques to be applied on any souffle you may create.  Feel free to egg-speriment.

Prepare your Souffle Dish

A basic souffle dish should have fluted (wavy) design around the side to increase surface area and make it heat up faster.  The bottom should be unglazed.

  1. Butter your ramekin and then spread 2 tsp of sugar, cornstarch or ground Parmesan cheese around the sides to coat – This will help the souffle climb.   NOTE:  This recipe uses two small ramekins – if you are using one large ramekin, make adjustments.
  2. Move ramekins into the freezer to keep the butter from melting and the coating sliding to the bottom

Separate the Eggs

  • Separate two eggs
  • When separating eggs
    • Eggs should be cold.  Warmer yolks tend to break.
    • Eggs should be new.  As eggs age, the membrane weakens
    • Always separate into a small dish in case the yolk breaks.  Save this for scrambled eggs on another day.  Once separated, pour your yolks and whites into separate bowls.
Yolks
  • Mix your 2 egg yolks, sugar, salt, vanilla, and orange zest  (one TBL sugar for each egg) together and set aside.
Whites
  • Use the whites from two eggs @ room temperature with ABSOLUTELY no fat contamination.  ANY contamination will ruin the batch.
  • Add 2 tsp water
  • Whip to peaks with a metal (not plastic) whisk and a metal bowl – a copper bowl will help add ions to the whites and help with lift :: A hand mixer is OK to use, but be careful to not overbeat your egg whites
  • Add 1/2 TBL sugar and 1/8 tsp cream of tarter for each egg near the end
  • Beat until SOFT peaks form on both beaters and the in the bowl, but overmixing will cause them to collapse

Create a Roux

Rouxs always use equal parts butter and flour.

  1. Start your roux with 2 TBL butter and 2 TBL flour while you prepare the other ingredients
    • When your flour starts to brown, mix in the following two ingredients for a cheese souffle, but not for a dessert souffle.
      • 1 tsp dry mustard
      • 1/2 tsp garlic powder
  2. Add 2/3 C milk to the roux – Milk should be cold, and should be added in little bits.  With each addition, whisk until no clumps remain
  3. Remove pan from heat, and finally, mix your 3 oz shredded cheddar cheese in with the roux

Combine Sturdy Ingredients

  • You will be slowly mixing your yolk sauce and roux together
  • Temper roux into 2 egg yolks, then combine egg mixture SLOWLY back into the pan

Combined Delicate Ingredients

  • Mix 1/2 C of your beaten whites into the yolk sauce to lighten it.
  • Fold the rest together together (FOLD GENTLY.  Do not beat, whip or mix)

Prepare for the Oven

  • Pour combined mixture into ramekins – no more than 1/2 way full
  • Move into oven preheated to 375º
  • Cook 10-15 minutes
  • Turn off oven and open door and let rest for about 10 minutes

Chocolate Souffle

Spinach Souffle 1

Spinach Souffle 2

Lemon Souffle

Cheese Souffle

Cheddar Souffle

Savory Souffle

Caramel Souffle

Breakfast Souffle

Veggie Souffle

Spinach Stuffed Mushrooms

 

 

 

Grandpa’s Greens Dip

Inspired by Rachael Ray’s Recipe

One large steamed bowl of greens chopped fine
1/4 cup sour cream
1/4 cup ranch dressing
1/4 cup mayonnaise
1/2 cup Greek yogurt
Salt and pepper and Paprica to taste

Pork, salami, Gruyer cheese
Flour and fry
Served with sautéed zucchini, Bellpepper, and Onion
Add cilantro basil and oregano diced during the last few minutes of the cooking process

Osso Bucco

shank
Large veal shank

This is a large veal shank for which the original recipe was designed.
You can scale back a little bit if you wish. The below photos were for smaller veal shanks.
INGREDIENTS

  • 2 sprigs rosemary
  • 2 bay leaves
  • 2 whole cloves
  • 1 sprig thyme
    TIE ABOVE INTO BOUQUET GARNI USING CHEESECLOTH
  • 3-4 Whole Veal Shanks
  • 1 TBL Grandpa's Thunder Powder or Arghhh Powder
  • 1/4 C AP flour
    DREDGE DRIED VEAL SHANKS THROUGH FLOUR
  • 1/2 C Vegetable oil
  • 1 carrot (diced large)
  • 1 celery (diced large)
  • 1 onion (diced large)
  • 5 cloves garlic (whole)
  • 1 C dry white wine
  • 2-3 C chicken stock
  • 1 lime or lemon

CLICK ANY PHOTO BELOW FOR AN ENLARGEMENT

Mir Poix Veggies should be near the same size

Soften your veggies in the hot oil

When all is done, nestle veal shanks in the broth

STEP BY STEP

  1. Tie up veal shanks with butcher’s twine
  2. Dredge in 1/2 C seasoned flour seasoned with 1 TBL Grandpa’s Thunder Powder
  3. Heat up butter and oil in enamel cast iron pot at high heat
  4. Brown veal shanks on all sides
  5. Set aside when browned/blackened
  6. Put in another TBL olive oil into pan
  7. 1 cup each onion, celery, carrots – Chopped
  8. Add 1 TBL tomato paste
  9. Garlic . Sliced thin
  10. 1 can crushed tomatoes
  11. 1 C white wine
  12. 2 C chicken stock
  13. Do not completely cover meat
  14. Add onion, carrots, fennel, bay leaf, basil, crushed red pepper, orange zest
  15. Cover and bake at 325º for 2-2.5 hours or simmer in Dutch Oven for 1.5-2 hours.
  16. Move while shank is still tied.  Remove string AFTER it has been put onto the plate cause this will fall apart easily.
  • Since the meat has to rest a bit before being served, strain the solids from the pot and discard.
  • Return 1 C of the liquid to the pot and reduce (if necessary) on high.
  • Cook until thickend. Should be about like gravy.

 

Oyakodon Nabe . Japanese

Looks similar to katsu pork

Over heat in sauce pan
1/2 c Sugar
1/2 c Sake
1/2 c Soy
1/4 mirin or rice wine vinegar
1 C water

reduce 30 minutes

Sliced onion
Pieces of chicken

Stew 10 minutes
Crack beaten egg and drizzle in . Not overly beaten
Cover and cook 8 miutes or so
Add chives and mushrooms

Top with ginger and nori (seaweed) julienne strips

Panko Chicken

Melt together Butter and shaved garlic and cook only three minutes
Meanwhile Mix Parm reg cheese, Finely Chopped thyme, basil, rosemary, parsley
Dump butter over top of spice mixture
Toss mixture with Panko bread crumbs and set aside

Boneless skinless chicken breasts

Evoo on chicken
Salt and pepper chicken
Squirt with dijon and slather
Dredge in bread crumbs . Top only

Cook at 400° – about 10-20 minutes

Rachel Ray

Potato Gnocci

  • Use kitchen aid with batter beater
  • 1-2 potatoes – Steamed 45 minutes, then cooled
  • Peel potatoes and run through food mill
  • Add 1 egg and 1/2 C flour and 1/2 tsp salt – and mix
  • Add another 1/2 C flour
  • If after mixing for a while it looks kind of dry, add another egg
    If it looks too wet, add another 1/2 C flour

Turn onto board and mix and shape by hand until you have one large ball

  1. Break off tennis ball size and work by hand into log
  2. Cut into small bite-size pieces. Do not eat!
  3. Roll into a ball, press with fork. Roll onto tines of fork.
  4. Whatever. Just create little indentations that will retain sauce.

Bring large pot of salted water up to boil, then reduce to a fast simmer.
Start gnocci . They are done when they float to the top of the pot.

Cream Sauce

Heat in a large pot:
Whole Thyme, chopped zucchini and whole garlic
These classically go together.
Add radiccio . Shredded
Remove thyme and garlic
After cooked, add whole Gorgonzola cheese chopped
Add a bit of nutmeg
Mix with 1/4 c cream

Pesto Sauce

2 C basil
3 cloves garlic
1/3 C Parmesan
3 T pine nuts
1/2 C EVOO drizzle as food processor is running
1/2 tsp salt

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