Category: Grandpa’s Use Only

These recipes are for Grandpa and his family. This category includes recipes from magazines, TV shows, newspapers, and other sources where I don’t have permission to republish the recipes, but still feels they are recipes that he may want to cook for himself at a later time.

Nacho Potato Skins

Before we begin…

  • When you grate potatoes for hashed browns, or cut them up for potato salad, don’t lose those wonderful potato skins.
  • Cut off nice thick pieces for potato skins.
  • Store them for up to a week in salt water
  • These won’t be the “boats” you typically expect
  1. Cook up three strips of bacon (keep the grease)
  2. Chop into pieces
  3. Chop up chives
  4. Dry your potato skins with a paper towel
  5. Brush your potato skins with the bacon fat
  6. Bake at 425º for 20 minutes
  7. Put skins onto your heat-proof serving platter
  8. After the bacon has cooled a bit, mix your chopped bacon with
    • black olives
    • chopped chives
    • shredded cheddar cheese
    • jalapeños
    • nacho cheese
  9. Put into hot oven for only 5 minutes
  10. Top with sour cream and cilantro

Egg Noodle Chicken

Adapted from Food Networks  “The Kitchen”

  • 1-2 pounds chicken breast pieces into heavy bottom roast pan
  • Add 1 can golden mushroom soup
  • 8 oz cream cheese
  • 1 pkg Italian dressing
  • Toss to mix
  • Cover and cook on lowest setting on your stovetop (alt use Slow Cooker) for 4 hours
      • –
  • Cook 1 C egg noodles and set aside
      • –
  • 1 pound mixed mushrooms in pan with 2 TBL butter and 2 TBL EVOO
  • 1 clove garlic
  • Deglaze with 1 C chicken broth
  • Put mushrooms in with chicken 1 hour before serving
  • Add cooked egg noodles when ready to serve and mix in
  • Top with Grated Parm and Parsley

 

Slow Roast

Adapted from Food Networks  “The Kitchen”

  • 2 pound roast – sirloin tip or chuck
  • Cut into 2 inch chunks
  • Put into heavy bottom pan and put on stove on lowest heat (alt use Slow Cooker)
  • 1/2 bottle Ranch Dressing (about 4 ounces)
  • 1 pkg gravy mix
  • 1/2 C chicken broth
  • 1/2 stick butter
  • Salt and pepper to taste
  • Cover and cook 2-3 hours – agitating every hour
  • Let meat rest 5 minutes before cutting or shredding
  • Cut in thin sheets and top with fresh Pepperoncini peppers and grated Parmesan cheese
  • Serve with a baked potato

 

Pan Fajitas

Adapted from ‘The Kitchen’ from Food Network

  • Marinade
    • 1 C Sour Cream
    • 1 TBL lime juice
    • Cumin
    • Salt and Pepper
  • Pour 1/2 marinade onto thin strips of raw skirt steak in a bowl
  • Toss and refrigerate 2-6 hours
  • Preheat hot sheet tray @ 425º
  • Pour oil onto hot pan
    • Add meat
    • Corn
    • Diced red bell pepper
  • Return to hot oven to cook about 15 minutes
  • Heat tortillas on hot skillet or gas burner – char is OK
  • Add to the tortilla
    • A dollop of your marinade
    • Meat mixture
    • Red Onion – sliced thinly
    • Jalapeno – sliced thinly
    • Cilantro – rough chopped
    • Sauce on top – more marinade
    • Top with Queso cotijo or queso fresca

Breakfast Galette

  1. Spray sheet of aluminum foil with Pam
  2. Cut thin medallions of potato and lay on foil in a circle, overlapping each medallion
  3. Bake 10 minutes, then flip and bake another 10 minutes
  4. Add a fried SUNNY SIDE UP egg on top – Don’t cook egg both sides . . . YET
  5. Sprinkle with shredded cheese and put under broiler for 2-3 minutes
  6. Add garnish of your choice, then serve

 

Apricot Gratin

    1. One can peaches – three fresh is even better – chop small
      • You can alternately use plums or nectarines
    2. 1/2 C blueberries, raspberries, blackberries or blackberries
    3. Add to heavily buttered casserole
    4. Prepare the gratin
      • 1 C milk
      • 4 eggs
      • 1 TBL CinnaSugar
      • 1 TBL white sugar
      • 1 TBL corn starch
      • 2 TBL light brown sugar
      • 1 C AP flour
      • 4 TBL melted butter
      • vanilla
      • salt
    5. Bake 425º for 20 minutes
    6. Add granola and almonds on top to taste
    7. Put back in oven for 5 minutes
    8. Serve with a side of yogurt or ice cream

 

 

Tomato Jam

Ingredients

▢ 1 pounds very good ripe tomatoes, cored and coarsely chopped
▢ 1/2 cup light brown sugar
▢ 1 tablespoons apple cider vinegar
▢ 1/2 tablespoon fresh grated or minced ginger
▢ 1/2 teaspoon salt
▢ 1/4 teaspoon ground cinnamon
▢ scant teaspoon ground cloves
▢ scant teaspoon cayenne

Instructions

  1. Add tomatoes and vinegar to a heavy bottom saucepan and bring the mixture to a boil stirring frequently to prevent the bottom from burning.
  2. Add all other ingredients
  3. Reduce the heat and simmer, stirring occasionally, until the mixture has thickened to the consistency of jam.
  4. Remove from the heat and allow to cool to room temperature.
  5. Transfer to an airtight container and store in the refrigerator for up to 10 days.

Class: The Need to Know

This is for a LifeLong Learners Class at Beatitudes Campus.  It is six one-hour classes.

CLASS ONE

  • Lock, Stock and Barrell:  We take a basic unflavored stock, and steep one of the stocks with bay leaves, one with onion and garlic, and one plain – – then taste the difference.
  • Old Spice:  We taste old and fresh spices:  Cinnamon, nutmeg, ground red pepper, salt, pepper
  • Enhancements:  We take some French Onion Soup from the Bistro, and add slow cooked onion, a slice of French bread, and top it with some shredded gruyere.

CLASS TWO

  • Fluffy:  We make one batch of crepe batter, then split the batter in two and add baking powder and baking soda to one of the mixes to see what the effect of leaveners does to the product.
  • Chemistry 101:  We talk about the millard reaction, why you acidulate water when poaching eggs, how corn starch works, beating egg whites, and similar obscure reactions.

CLASS THREE

  • Pudding:  We compare box pudding mix, to scratch pudding.
  • Custard:  We compare Birds Custard Powder to custard from scratch
  • Lemon curd:  It’s not all that hard
  • Poached:  We take a look at two, two and a half, three, and three and a half poached eggs
  • Hard Boiled:  We will talk about the best ways to hard boil eggs
  • The Devil make me do it:  We’ll take the hard boiled eggs and create deviled eggs.

CLASS FOUR

  • Hashed Browns:  Low heat vs high heat, raw vs semi-cooked
  • Hot or Not:  We’ll talk about when you use high heat or low heat in cooking steaks, French Toast, eggs, etc
  • The Shape of Things:  Why are certain cut into squares, triangles or circles.  Using height on your food presentation,

CLASS FIVE

  • The Five Mother Sauces:  Bechemel, Hollandaise, Roux, Velouté, Bernaise, Tomato, Pan Sauce, and other child sauces of the Mother Sauces.
  • Starches as thickeners:  Not to add, and how not to add.

CLASS SIX

  • Smoothies: Tips and Tricks
  • Egg Nog:  A simple holiday drink any time of the year
  • Sangria:  Several regional types
  • Peanut Brittle:  Microwave process

 

 

English Muffin Breakfast Roll

  • 4 cups AP flour.
  • 1 tablespoon. Sugar
  • 2 teaspoons instant yeast.
  • 1 teaspoon salt

 

Add to one cup warm water

  • 2/3 cup whole milk Greek yogurt
  • Knead for 12 to 15 minutes.
  • Form into ball, and let ball rise 12 hours

 

  1. Dust counter with cornmeal
  2. Roll into a white rectangle
  3. Spread with strawberry and blueberry jam.
  4. Blueberries is another good option.
  5. Start at the bottom and make it a tight roll
  6. Cut into 12 uniform rules
  7. Place in baking pan, let rise one hour
  8. Make it 350 for 12 minutes or until browned.
  9. Meanwhile, mixed together 1/2 cup confectioner sugar, 1/4 cup yogurt , and 1 tablespoon lemon juice for topping.

Union Square Creamy Gruyere Potato Gratin

Ingredients

  • 1 teaspoon butter
  • 1 Garlic clove, peeled and split in half
  • 3 cups heavy cream
  • 1/8 teaspoon freshly grated nutmeg
  • 1  1/2 teaspoons kosher salt
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon cayenne
  • 4 medium Potatoes   (2 pounds)
  • 2 1/2 cups finely grated Gruyère cheese (1/2 pound)

Instructions

  • Preheat the oven to 350°F.
  • Lightly butter a 10-cup gratin dish.
  • Rub the dish with both halves of the cut Garlic clove.
  • Combine the cream, nutmeg, salt, pepper and cayenne in a bowl.
  • Peel the Potatoes and slice them paper-thin on a mandolin.
  • As you work, place the Potato slices in the bowl with the cream and seasonings.
  • Add the Gruyère and combine thoroughly.
  • Pour the Potato-cheese mix into the prepared gratin dish, making sure the Potato slices are flat and level.
  • Place the gratin dish inside a roasting pan and fill the pan to three quarters full with hot water, creating a bain-marie.
  • Carefully place the bain-marie in the center of the oven and bake for 2 hours, or until completely set and golden on top.
  • Serves 4 to 6.

Alton’s BoNuts

Dutch Oven Biscuit Donuts (aka Bonuts)

  • 1 qts canola oil
  • Two biscuit cutters
    (2 1/2 and 1 1/4 rings)
  • Spider strainer
  • Chopsticks (for putting into oil)

Bonut Glaze

  • 1/4 C whole milk (very warm)
  • 1 tsp vanilla extract
  • 225 gm (8 oz) confectioner sugar

Step by Step

  1. Bring canola oil up to 350º
  2. Prepare dough as shown HERE or HERE
  3. Cut biscuits with larger cutter
  4. Cut center with a smaller ring
    reserve the little biscuits
  5. Put on a parchment-lined pan and put into your 350º oil
    – four at a time
  6. Cook 3 minutes, flip, 1-2 minute
  7. Put onto a rack
  8. While still warm dip into glaze, then let cool.  Toss the holes in remaining glaze

Basic English Muffins

 

  • English Muffin Sketch – review
  • 12 oz ap flour
  • 1/4 oz active dry yeast
  • 1 TBL sugar
  • 1 tsp salt
  • 1.5 oz dried milk
  • –
  • Mix
  • – 10 oz water and 1 TBL shortening
  • Heat to 120-130º
  • Combine and Mix for 3 minutes
  • Will be gooey
  • Cover and let rise in fridge 12 hours
  • Punch down three times
  • Wipe rings and pan with crisco
  • Sprinkle inside of rings with cornmeal
  • Sprinkle on bottom of pan
  • Put into muffin rings (makes 8-10
  • Use 2 oz scoop into each ring
  • Top each with cornmeal or pulverized oatmeal
  • Rest 60-90 minutes
  • Cover with parchment and top with another pan
  • Bake at 400º for 15 minutes
  • remove parchment and pan
  • 5 more minutes or until internal temp is 195º
  • Cool 10 minutes
  • Offset spatula to remove

A Different Take from Sally’s Baking Addiction

Here’s What Works:

  • Use melted butter because recipe tests made with softened butter weren’t as flavorful.
  • Embrace a sticky dough made with *some* whole wheat flour and *some* all-purpose or bread flour.
  • You will be tempted to add more flour, but don’t. The high hydration level is key to obtaining that shaggy & airy texture inside.
  • Let the dough rise on the counter until doubled, about 2 hours. Then let it rest in the refrigerator for at least 6 hours. This time gives the muffins extra flavor, plus cold dough is MUCH EASIER to work with. (We do the same when making artisan bread, cranberry nut no-knead bread, no-knead pizza bread and olive bread.)
  • Start the muffins on the stove in a skillet or on a griddle and finish them in the oven. Cook until an instant read thermometer reads the center as 200°F (93°C). If you don’t have an instant read thermometer, cut a muffin open and if it’s still extra doughy in the center, return to the oven.

Here’s What Doesn’t Work:

  • A firm, dry dough will not produce an airy center.
  • Avoid using ALL whole wheat flour because you may end up with bread hockey pucks.
  • Do not punch down the dough after it rises.
  • Do not skip the cornmeal or semolina flour because it’s needed to coat the dough and your hands.
  • Do not flatten the shaped muffins with force because they will deflate.

Homemade English Muffins

Find lots of great tips for success online: https://sallysbakingaddiction.com/honey-wheat-english-muffins/

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 324 reviews
  • Author: Sally McKenney
  • Prep Time: 8 hours, 45 minutes (includes dough rise)
  • Cook Time: 25 minutes
  • Total Time: 9 hours 10 minutes
  • Yield: 12 muffins

These honey wheat English muffins are completely homemade from a simple no-knead 8 ingredient dough. Though the dough rises and is ready in about 2 hours, I strongly recommend refrigerating it for at least 6 hours so your English muffins have better flavor. For best success, review recipe notes, video tutorial, and step-by-step photos (below) before starting.

Ingredients

  • 1 and 1/4 cups (300ml) milk, warmed to about 100°F (38°C)*
  • 2 teaspoons (6g) instant or active dry yeast*
  • 3 Tablespoons (64g) honey*
  • 2 Tablespoons (28g) unsalted butter, melted & slightly cooled
  • 1 large egg, at room temperature
  • 1 and 1/2 teaspoons salt
  • 1 cup (130g) whole wheat flour (spooned & leveled)*
  • 2 cups + 3 Tablespoons (280g) bread flour or all-purpose flour (spooned & leveled)*
  • cornmeal or semolina flour for handling dough (at least 1/2 cup (60g))

Instructions

    1. Prepare the dough: In a large un-greased mixing bowl, whisk the warm milk, yeast, and honey together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow mixture to sit for about 5 minutes or until foamy on top. *If you do not own a mixer, you can do this in a large mixing bowl and in the next step, mix the dough together with a large wooden spoon/silicone spatula. A hand mixer works, but the sticky dough repeatedly gets stuck in the beaters. Mixing by hand with a wooden spoon or rubber spatula is a better choice.*
    2. Add the butter, egg, salt, whole wheat flour, and 1 cup (about 130g) of the bread flour. Whisk to combine. Add 1 more cup (130g) bread flour and beat on low speed for 2 minutes. Dough will be extremely sticky and like a loose batter. Add remaining flour, scrape down the sides of the bowl with a silicone spatula, and then beat on low speed for 1 minute to combine. Scrape down the sides of the bowl again and then fold the dough together a few times with your silicone spatula. Do not be tempted to add more flour. It’s supposed to be very sticky.
    1. Cover the dough tightly with plastic wrap or aluminum foil and set on the counter at room temperature. Allow to rise until double in size, about 2 hours. The dough will be sticking to the sides of the bowl and have a lot of air bubbles. You can continue with step 4 immediately, but for absolute best flavor and texture, I strongly recommend letting this risen dough rest in the refrigerator for at least 6 hours and up to 24 hours. Place covered dough in the refrigerator for 6-24 hours. The dough will very slightly puff up during this time, but may begin to deflate after 24 hours.
    2. Line two large baking sheets with parchment paper or silicone baking mats. One is for the shaped uncooked muffins and the 2nd is for baking the muffins.
    3. Shape the muffins: Remove cold dough from the refrigerator—no need to bring it to room temperature. Sprinkle a little cornmeal/semolina on the surface of the dough and all over your hands. Have more nearby and use whenever things begin getting super sticky. Grab a small handful of dough, about 1/3 cup of dough or 2.5-3 ounces if you have a kitchen scale, and gently form into a 1-inch thick disc that’s about 3.5 inches in diameter—doesn’t need to be perfect—and place onto lined baking sheet. You’re basically shaping them as you’d shape hamburger patties. Repeat with remaining dough for a total of about 12. Sprinkle the tops of the shaped discs lightly with more cornmeal and cover to rest for 20 minutes. (Do not extend this time or the muffins will puff too much.)
    1. Meanwhile, as the shaped muffins rest, get your stove ready. Heat a griddle to medium heat or about 325°F (163°C) or use a large skillet or cast iron skillet over medium-low heat. If your griddle/skillet/cast iron is nonstick or seasoned, there’s no need to grease it. If not nonstick, grease with a little butter. Once greased pan/griddle is heated, sprinkle lightly with cornmeal/semolina flour and begin to cook the muffins in the next step.
    2. Read this entire step before starting to cook the muffins. Using a flat spatula, carefully transfer however many muffins can fit on your pan/griddle with at least 2 inches between each because muffins will puff up as they cook. Gently flatten them around the edges with the back of your spatula, being careful to not flatten too hard which would deflate them. Cook for 7-8 minutes and then flip over, gently flatten again, and cook for another 7-8 minutes. (No need to grease or sprinkle more cornmeal/semolina when flipping.) This cook time is a general guideline because griddles/stoves/pans can heat differently and/or unevenly. You want to cook until golden brown on each side and edges seem set. If muffins seem to be over-browning quickly, slightly turn down the stove’s heat. And, as the muffins cook, you can start preheating the oven (next step). Transfer cooked muffins to the unused prepared baking sheet.
    3. Preheat oven to 350°F (177°C).
  1. Bake for 8-11 minutes or until an instant read thermometer reads the center as 200°F (93°C). If you don’t have an instant read thermometer, cut a muffin open after 8 minutes and if it’s still extra doughy in the center, return to the oven until baked through. I usually bake them for at least 10 minutes.
  2. Remove from the oven and cool for 10 minutes on the baking sheet before slicing and handling. To preserve the craggy texture, slice the honey wheat English muffins in half using a serrated knife. Or you can slice around the edges with a regular sharp knife and then pry the two halves apart with a fork. Toast halves in the toaster if desired (taste best that way!) and serve warm with desired toppings such as butter, honey butter, jam, apple butter, or other topping of choice. Muffins can also be used for breakfast sandwiches or eggs Benedict.
  3. Store leftovers covered at room temperature for up to 2 days and then transfer to the refrigerator for up to 3 days. After that, it’s best to freeze them. Freezing instructions in notes.

Notes

  1. Make Ahead Instructions: Prepare the dough through step 3 and let the dough rest in the refrigerator for up to 24 hours before continuing with step 4. No need to bring dough to room temperature before you begin to shape the muffins—cold dough is easier to work with!
  2. Make Ahead Instructions – Freezing: Baked English muffins freeze well up to 3 months. You can freeze in a large container or freezer bag or wrap individually in plastic wrap. Thaw by defrosting in the microwave or setting out on the counter to come to room temperature. For best taste and texture, slice and toast them after thawing. You can also freeze the English muffins after they come off the stove (after step 7). Cool completely and then freeze in a large container or freezer bag or wrap individually in plastic wrap for up to 3 months. Thaw and then continue with step 8.
  3. Special Tools: Stand Mixer or Large Mixing Bowl with Silicone Spatula or Wooden Spoon | Griddle or Skillet | Baking Sheets | Silicone Baking Mat or Parchment Paper | Flat Spatula | Instant Read Thermometer
  4. Milk: Whole milk is great, but you can use any milk—non dairy or dairy + any milk fat.
  5. Yeast: You can use active-dry or instant yeast. The instructions are the same no matter which you use. Note that 2 teaspoons (6g) is less than 1 standard packet.
  6. Honey: You can substitute the honey with granulated sugar, but reduce it down to 2 Tablespoons (25g).
  7. Flour: This ratio of whole wheat to white flour is best. I do not recommend using more whole wheat flour because the texture of the English muffins will change. For the white flour, you can use bread flour or all-purpose flour. I recommend bread flour for the best texture.
  8. Adapted from King Arthur Baking. I reduced the flour, reduced the butter and switched to melted, used some whole wheat flour, swapped sugar for honey, and reduced the milk.

 

Whipped Butter

This is great for pancakes, scones, English muffins, French Toast, and nearly anything else where you want a nice spreadable butter.

  1. 2 C heavy cream
  2. Put into Kitchen Aid with whisk attachment
  3. Start on slow, and increase to medium
  4. Let it run… and run… and run…
    • When it starts to thicken to soft peaks, if you add Confectioner sugar you’d end up with Whipped Cream.
  5. In our case, we are NOT going to add sugar, but will add 1/4 tsp salt
  6. Continue whipping until it becomes totally thick
  7. Refrigerate for up to 3 weeks

Keeping Costs down / Cutting Corners

 

  • Cooked Pasta
    • Pasta tossed with French Cut green beans
    • Top with Peccorino/Romano grated
    • Approx $14 for a family of four
  • Tostadas
    • Diced ham and diced sweet potato
    • Spieces – GTP and garlic salt, pepper
    • 1/2 Shredded chicken
    • 1/2 head cabbage tossed with fresh lime juice, salt, peppe
    • Refried beans
      • Layer tostada with beans, then topping, then cabbage
    • Approx $11 for a family of four
  • Red Beans and Rice
    • Slice Andouille sausage and fry in olive foil
    • Add Trinity:  Green bell, onion and celery
    • At last minute add garlic
    • Add kidney beans – liquid and all
    • Add a ham hock, cover and simmer 45 minutes
    • Serve with white rice
    • Approx $11 for a family of four
  • Hot Turkey Horseshoe Sandwich – Open faced
    • Start with roux, then add whole milk, Worchestershire and Sriracha
    • Bring to a simmer, then add shred cheddar and Montery Jack
      • Allow to  come to thick pourable melt
    • Left-over or fresh French Fries
    • Plate buttered piece of Texas Toast
      • Top with sliced turkey
      • Fries on top
      • Pour cheese sauce over top
      • Top with Cherry peppers
    • Approx $12 for a family of four

All recipes and info taken from “The Kitchen”  TV show

Party Planning – Portions

If you are catering or hosting an event, here are some general rules that will help you get the proper amounts without running out, or buying too much.

  • Shrimp Cocktail:   5-6 per person
  • Steak:  8 oz per person – Most cooked medium
  • Pasta:  8 oz per person
  • Vegetable:  4 oz each  (eg) broccoli
  • Potatoes:  4 oz each
  • Dessert:  1 slices pie or cake, or 2 scoops of ice cream
  • Non-alch drink:  16 oz each
  • Salad:  2-3 C each
  • Sandwiches
    • 2 slices of bread per person
    • Top Slice or Bun
      • Honey Mustard, Ketchup, or Mayo
      • Crust to crust is a must
    • Bottom Slice (in order)
      • Cheese on the bottom slice – with a little overhang
      • Meat (eg) ham – piled, not flat
      • Tomatoes – salted, and on top of the meat
      • Lettuce on top of the schmear layer

 

 

Scratch Pasta Noodles

CLICK HERE FOR ANOTHER TAKE ON
COOKING PASTA FROM SCRATCH

  • Approx 100 gm 00 semolina flour per egg
  • Approx 2 C flour for 3 eggs
  • Add 1 TBL EVOO (on hands) Unless you are using a Kitchen Aid

 

  • 3 C AP Flour
  • 1 C Duram Flour
  • 2 TBL EVOO (on hands or in Kitchen Aid) total
  • 5-6 beaten eggs
    • Start slowly in a Kitchen Aid with dough hook
    • Wrap dough in plastic
    • Let dough rest for about 30 minutes on counter
  • Cut dough ball into medium sized piece (softball)
  • Flatten on floured surface
  • Roll flat, flip, roll, flip, roll, flip, etc
    • Roll until nearly paper thin
  • Put back onto floured surface
    • Pappardeli is about one inch wide noodles
  • Flour the top, then roll into a log – keeping floured all the way
  • Cut into ribbons, then use fingers to separate

Use all your used vegetables to create a vegetable stock

Remove vegetables and put pasta into boiling water for 2-3 minutes

Types of Pasta by Width

  • Lasagna Noodles About 2 inches wide
  • Pappardelle About 1 inch wide
  • Tagliatelli ½ inch wide
  • Fettuccini ¼ inch wide
  • Linguini 1/8 inch wide
  • Spaghetti 1/16 inch wide
  • Angel Hair 1/32 inch wide

 

Hawayej

A great NON-HOT seasoning for chicken dishes
or any dish where you use cumin, coriander and clove.

  • ¼ cup black peppercorn 30g
  • ¼ cup whole cumin seeds 25g
  • ¼ cup whole coriander seeds 15g
  • 2 ½ Tablespoon ground turmeric 22g
  • Small stick cinnamon 2g
  • 1 teaspoon whole cloves 2g
  • 1 teaspoon cardamom 4g

Instructions

  1. On a skillet over medium low heat add all the spices except for the turmeric.
  2. Roast the spices for 3-5 minutes until fragrant.
  3. Put the roasted spices on a plate and let them cool down.
  4. Finely grind the spices in your coffee grinder.
  5. Sift the ground spices and discard big chunks then mix in the turmeric.
  6. Put the spice mix in a jar with a tight lid and store in a cool dry place.
  • Some people like adding one or all of the following: curry powder, paprika and chicken bouillon powder to the mixture as well.
  • There is another version of Hawayej for desserts and coffee made from cinnamon, cloves, cardamom and saffron. Sometime ginger and anise or fennel is used as well.

Tips:

  • You can use the ground spices but frankly I am against it.
  • Toasting your whole spices makes all the difference and is really rewarding.
  • This recipe does not have salt so you’ll need to add salt to your liking when using it.

How to use:

  • Hawayej is an all purpose spice mix that can be used with chicken, meat, seafood, vegetables and more.
  • Sprinkle it over soups and stews or rice dishes to pump up the flavor.

Storage:

  • Store in a container with a tight fitted lid in a dark dry place and away from heat. It can last up to 5-6 months if properly stored. If in doubt, take a small pinch of Hawayej spice and rub between your fingers then sniff, if there is no smell then it lost its magic and you should toss it away.

This spice is intensely personal and it has been passed in families from generation to generation. Curry powder, paprika and chicken bouillon are the most common spices to add on to your mixture.

Whipped Cream Powder

aka Whip Cream Powder

YOUTUBE LINK

Baking Addiction:  Taramadhuki Rasoi

Seemas Smart Kitchen

Ingredients

  • Hydrogenated Vegetable Oil
  • 1 C Dried Milk  (150 gm)
  • 1/2 C Confectioner (Castor) Sugar  (50 gm)
  • 2 tsp corn starch
  • 1/2 tsp cream of tartar
  • 1/8 tsp E-472 : citric acid
  • 1/4 tsp E-471 : GMS Powder – Emulsifier – Glyceryl  mono stearate
  • 1/2 tsp E-340 : CMC Powder – Stabilizer – Potassium Phosphate
    • Substitute:  Sodium Carboxyl methyl cellulose
  • SIFT ABOVE TOGETHER – BETTER YET, Run through blender

Stores for 2 months in refrigerator

To reconstitute:

  1. Add 1/4 C powder to 3 TBL cold milk or water
  2. Beat with mixer for 5-8 minutes until it starts to thicken
  3. Add a drop of vanilla and 1/2 tsp corn oil
  4. Continue to mix until peaks form, then beat 1 more minute
  5. Best if refrigerated for at 15-30 minutes
  6. Will keep in the fridge for 3-4 days

Cabbage Steak with Potato Wedges

  • 3/4 pound hamburger
  • 1/2 onion – minced
  • Seasonings:  Salt, herbs, nutmeg, garlic, pepper, paprika
    • Cut together – do not mix or over-process
  • Chop green onions and dill
  • 1/4 C White yogurt
  • 1 TBL Tomato paste
    • Combine above three ingredients and half your seasonings
  • Cut two   1/2 inch cabbage steaks
  • Place on backing sheet lined with parchment paper
  • Sprinkle cabbage steaks with salt and pepper
  • Split hamburger, and put one on each steak
  • Top both patties with the sauce
  • Bake at 350º for 45 minutes
    • Meanwhile
  • Cut a potato into 16 long wedges
  • Toss in 3 TBL EVOO
  • Toss in the other half of your seasonings
  • Place potatoes on a baking sheet in to flat rows
  • Sprink with 2 oz grated Parmesan cheese
  • Bake on lower rack for last 15 minutes of the baking cycle
  • Remove patties and increase heat to 450º
  • Flip potato halves and put back into oven for another 15 minutes
    • Meanwhile
  • Combine chopped parsley and grated Parmesan
  • Plate the cabbage combinations and sprinkle with half of the new parsley mixture
  • Sprinkle potatoes with the other half
  • Serve potatoes

Akashiaki

Hint

This is a technique that I saw on Dining with the Chef (hosted by Chef Tatsuo Saito)

I have not yet tried it, but will absolutely give it a try.

  1. Coat the entire cast iron top surface with oil.
  2. Pour the batter generously into the cups, allowing it to overflow and spill onto the “non-bowl” surface, but not spill out
  3. As it cooks, use your chop sticks to separate the cups, and then form them into the traditional balls.
  4. Akashiaki (Egg Balls) is the dish they were making.   The base for the batter is 4 eggs and bit of flour.  Use the link to view more recipes. Traditionally it has octopus inside, but I am thinking a large berry or piece of sausage. 

Serve with Dashi based dip

Ebelskiver Pan is similar to an Akashiaki Pan.

Recipe

  • 150 gm cake flour
  • 2 C dash broth
  • parsley
  • 1 TBL Usukuchi soy sauce
  • 750 ml broth
  • 2 TBL milk
  • 2 eggs

Cook over low heat

Flip over onto plate

Dipping Sauce

  • 500 ml Bonito dashi stock
  • 1 tbsp Mirin
  • 1 tbsp Usukuchi soy sauce
  • 1/2 tsp Salt
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