Category: TOPICS & CATEGORIES

Iona Abbey Moussaka

anja
This is a recipe from the Iona Abbey Cook. Anja's original recipe served dozens. Her recipe has been modified and includes ingredient measurements adjusted to a family-sized recipe.

Moussaka

Meat sauce:

  • 1/2 large onion – finely chopped
  • 1 LB ground lamb
  • 1 clove minced garlic
  • 1/2 tsp cinnamon
  • 1/2 tsp alspice
  • 1 small can diced tomatoes – drained
  • 2 tsp dried oregano
  • 2 bay leaves
  • 2 tsp thyme
    ————–
  • Plus 1 eggplant, cut into 1/4 – 3/8 inch slices
  • 2 potatoes – peeled, sliced and par boiled 5 minutes

Cheese Sauce:

  • 4 TBL (1/4 C) butter
  • 4 TBL (1/4 C) plain flour
  • 2 C whole milk
  • 1/2 C shredded  or grated cheddar cheese
  • 3 eggs

Step by Step

  1. Heat olive oil in a large pan.
  2. Add the onion and cook gently for 10 minutes or until the onion is soft, but not colored.
  3. Add the lamb and garlic to the onion and break up the meat with a wooden spoon until it has a loose texture.
  4. Stir in the cinnamon, allspice, chopped tomatoes, oregano, bay leaves and thyme into the casserole.
  5. Bring to boil, reduce the heat and simmer for approximately 1 hour. It should be really thick, not runny at all anymore.
  6. Brush the aubergine slices with olive oil and roast in a hot oven (250 C) for 30 – 45 minutes.

    Meanwhile make the béchamel cheese sauce.
  7. Melt the butter in a bain marie and stir in the flour.
  8. Gradually stir in warmed milk.
  9. Stir frequently until the sauce thickens.
  10. Remove from the heat, stir in cheese and season with salt and pepper.
  11. Let the white sauce cool for about 20 minutes.
  12. Temper in the eggs, and whisk until smooth.
  13. Place half the potato slices into the bottom of greased deep large tins.
  14. Cover with half the meat sauce.
  15. Place half the aubergines on top of meat layer
  16. Pour over half the cheese sauce.
  17. Repeat steps 13, 14, 15 and 16 – ending with the cheese sauce.
  18. Bake in pre-heated oven at 325º  for 50 minutes
  19. Increase temperature to 375 and cook for 10 more minutes, until bubbling and golden.

Shepherd’s Pie Baked Potato

  1. Start out just as if you were making a twice-baked potato.
  2. Scrub four russet potatoes (high starch – good for baking)
  3. Poke a few holes in the top of the potato to let the steam escape.
  4. Bake the potato for about 40 minutes at 400º
  5. Cut the top off the potato
  6. Scoop out the meat of the potato, being careful not to poke through the skin.
  7. To the meat of the potato, add –
  8. 2 TBL butter
  9. 1/2 tsp salt
  10. 1/2 C lowfat buttermilk
  11. Mash until smooth.  Use a mixer if you must – it needs to be smooth, not lumpy
  12. In a skillet, brown 8 oz 85/15 ground beef
  13. Drain the excess oil
  14. Add  –
  15. 1/2 onion – diced
  16. 1 TBL butter
  17. 1 TBL olive oil
  18. 3/4 tsp white pepper
  19. 1 tsp salt
  20. 2 TBL flour
  21. 1 tsp corn starch
  22. 1 C beef broth
  23. 2 tsp Worcestershire
  24. 1-1/2 C frozen chopped vegetables
  25. Simmer until sauce thickens
  26. Fill potato boats
  27. Pipe smooth white potato mixture over the top
  28. Use a fork to create patterns on top
  29. Bake at 350º for about 15-20 minutes or until singed brown
    –
  30. This can be prepared 24 hours in advance, and refrigerated
  31. Increase cooking time by five minutes – or until singed brown

View YouTube Video on which this recipe was based.

Things to Research

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[popup url=”https://en.wikipedia.org/wiki/Theophrastus”]Theoprastus[/popup] – 400 BC
– [popup url=”http://www.newworldencyclopedia.org/entry/Theophrastus”]New World Encyclopedia[/popup]
[popup url=”https://en.wikipedia.org/wiki/Historia_Plantarum_%28Theophrastus%29″]Natural History of Plants[/popup]
About the Reasons for Vegetable Growth

 

[popup url=”http://www.hellenicaworld.com/Greece/Science/en/Theophrastus.html”]READ MORE HERE[/popup]

The Natural History of Plants, (περὶ φυτικῶν ἱστοριῶν α’-θ’ ) a nine books work (with the following topics):
1. The anatomy of plants

2 – 5. Wooden plants

6. Herbaceous perennial plants

7. Vegetables and their cultivation

8. Cereals

9. Saps and medicine

About the Reasons of Vegetable Growth (περὶ φυτικῶν αἰτιῶν α’-ς’) (6 books)

See: [popup url=”http://www.biologie.uni-hamburg.de/b-online/e01/01a.htm”]Hamburg University[/popup]

Theophrastus in contrast to Aristotle believed that the animals are capable of reasoning. He considered that as the animals are above the plants it is not ethical to eat meat. For this reason he was a vegetarian.

[popup url=”https://en.wikipedia.org/wiki/Chlamydomonas”]Chlamydomonas[/popup] – [popup url=”https://en.wikipedia.org/wiki/Volvox”]Volvox[/popup] – [popup url=”https://en.wikipedia.org/wiki/Kelp”]Kelp[/popup]

[popup url=”http://publicdomainreview.org/collections/nehemiah-grews-anatomy-of-plants-1680/”]Grew’s Anatomy of Plants[/popup]

[popup url=”https://en.wikipedia.org/wiki/Rudolf_Jakob_Camerarius”]Rudolph Camerarius[/popup]
Plant Sexuality

Corn – Self polinating
Sunflower – Males and Females – No seeds? No polination

[popup url=”https://en.wikipedia.org/wiki/Antonie_van_Leeuwenhoek”]Anton van Leeuwenhock[/popup]
invented single lens microscope

[popup url=”https://en.wikipedia.org/wiki/Robert_Hooke”]Robert Hooke[/popup]

[popup url=”https://en.wikipedia.org/wiki/Gregor_Mendel”]Gregor Mendel[/popup] – Czech Republic
Plant inheritence
[popup url=”http://www.encyclopedia.com/topic/Selective_breeding.aspx”]Laws of Selective Breeding[/popup]
[popup url=”https://books.google.com/books?hl=en&lr=&id=_la3H4GVn8MC&oi=fnd&pg=PR7&dq=Experiments+on+Plant+Hybrids&ots=DrwCiWP8Z1&sig=RonvAl9NkzULXBTraE4fUBWwtfM#v=onepage&q=Experiments%20on%20Plant%20Hybrids&f=false”]Experiments on Plant Hybrids[/popup] – 1865
[popup url=”https://scholar.google.com/scholar?q=Genetic+Dominance+via+%22Allele%22&hl=en&as_sdt=0&as_vis=1&oi=scholart&sa=X&ved=0ahUKEwio-PL4xqrLAhUX6GMKHR4nC-MQgQMIGjAA”]Genetic Dominance via “Allele”[/popup]

Five Fathers of Modern Science
Mendel, Mendeleyev, Newton, Darwin, Einstein

[popup url=”https://en.wikipedia.org/wiki/Nitrogen_fixation”]Nitrogen Fixing[/popup] – Peas
[popup url=”https://en.wikipedia.org/wiki/Symbiotic_bacteria”]Symbiotic with Bacteria[/popup]
[popup url=”http://extension.psu.edu/agronomy-guide/cm/sec2/sec28″]Soluble Nitrogen[/popup]

[popup url=”https://en.wikipedia.org/wiki/Joseph_Priestley”]Joseph Priestly[/popup] – Photosynthesis
[popup url=”https://en.wikipedia.org/wiki/Melvin_Calvin”]Melvin Calvin[/popup] – Carbon 14
[popup url=”https://en.wikipedia.org/wiki/Light-independent_reactions#Calvin_Cycle”]Calvin-Benson Cycle[/popup] – Photosynthesis

ATP – necessary for all life – [popup url=”https://en.wikipedia.org/wiki/Adenosine_triphosphate”]Adenisene Triphosphate[/popup]

 

[popup url=”http://www.npr.org/sections/thetwo-way/2016/03/02/468887190/u-s-announces-hack-the-pentagon-bug-bounty-program”]”Hack the Pentagon” contest[/popup]

Hard boiled eggs in oven at 350º for 30 minutes

Attitude – Intelligence – Loyalty – Communication – Music

Fried Chicken Breast

Basic Fried Chicken Breast

INGREDIENTS

  • 2 chicken breasts
    MARINATE
  • 1 egg (well beaten)
  • 1/2 C evaporated milk (sub buttermilk)
  • 1/4 C water
    DREDGE
  • 1/2 C flour
  • 1/2 C Panko crumbs
  • 1/2 tsp Lowrey seasoning salt
  • 1/2 tsp black pepper

STEP BY STEP

  1. Combine marinate ingredients
  2. Put breast into a baggie, refrigerate, and let breast marinate overnight
  3. Next day, combine dredge.
  4. Preheat canola or safflower oil to 365º
  5. Let breast drip for about 10 seconds, then cover in dredge
  6. Press crumbs into the breast
  7. Fry for 15-20 minutes

Flattened Chicken Breast

OVERVIEW

  1. Oil chicken breast well
  2. Put into heavy ziplock bag
  3. Let set out at room temperature for 30 minutes
  4. Pound (pallard) breast until it is evenly about 1/2 inch flat
  5. Sprinkle with salt, pepper and garlic
  6. Preheat grill pan to about 400º
  7. Cook 2 minutes on one side
  8. Rotate breast 90º and cook 2 more minutes
  9. Flip and cook another 2-3 minutes (medium or well done)
    – I prefer medium, because it is not too dry
  10. Plate with a dollop of Dijon mustard on the side
  11. Squeeze the juice of one lime over top
  12. Serve with asparagus Parmesan or your favorite vegetable or a salad
  13. Serve also with Parker House Rolls

 

Kung Pao Beef

kung-paoBefore we begin…

  • If you want to know the differences between the five main traditional Chinese dishes, [popup url=”https://www.grandpacooks.com/recipes/mongolian-sichuan-kung-pao-mandarin-hunan/”]CLICK HERE.[/popup]
  • Kung Pao usually starts off with fresh, moist, unroasted peanuts or cashew nuts. These are often used instead of their pre-roasted versions. The peanuts or cashew nuts are dropped into the hot oil on the bottom of the wok first, then deep-fried until golden brown before the other ingredients are added.

Ingredients to feed 4 people

  • 1 LB flank steak
  • 1 red bell pepper
  • 1 TBL olive oil
  • 1/4 C unsalted peanuts (or cashews)
  • 1 tsp cornstarch
  • 1/4 C chicken broth
  • cooked rice
  • 1 tsp chili paste with garlic
  • 2 tsp soy sauce
  • 1 tsp sherry
  • 1 tsp rice vinegar
  • 1 tsp sugar
  • 1 tsp sesame oil

Step by Step

  1. Combine chili paste, soy sauce, sherry, rice vinegar, sugar and sesame oil.
  2. Place flank steak in a large resealable bag.
  3. Pour marinade mixture over top and refrigerate for one to eight hours.
  4. Remove flank steak from marinade and set aside.
  5. Pour marinade into a sauce pan.
  6. Add chicken broth, nuts and cornstarch.
  7. Bring to a boil then simmer until it thickens.
  8. Preheat grill.
  9. Cut bell pepper in half and remove stems, seeds and membranes.
  10. Brush with olive oil.
  11. Place flank steak on very hot grill.
  12. Grill for one minute per side.
  13. Reduce heat or move to a cooler section of your grill and continue grilling until cooked through (about 4 to 5 minutes per side).
  14. Grill pepper halves over medium heat for about 1 to 2 minutes per side or until browned.
  15. Remove steak and bell pepper from grill.
  16. Allow steak to rest for five minutes.
  17. Carve against the grain into thin strips.
  18. Cut bell pepper into thin strips.
  19. Place a portion of rice on a plate.
  20. Top with 1/4 of the flank steak and 1/4 of the pepper.
  21. Spoon sauce over top and serve.

Oh, one more thing…

  • Click here to view excerpts from Kung Pao – Enter the Fist
  • Although the dish is found throughout China, there are regional variations that are typically less spicy than the Sichuan serving.
  • Kung Pao chicken is also a staple of westernized Chinese cuisine.
  • The dish is believed to be named after Ding Baozhen (1820–1886), a late Qing Dynasty official, and governor of Sichuan Province. His title was Gongbao (Kung-pao).
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.

Sichuan Beef

sichuan-beef( formerly Szechwan or Szechuan )
Before we begin…

  • If you want to know the differences between some of these traditional Chinese dishes, [popup url=”https://www.grandpacooks.com/recipes/mongolian-sichuan-kung-pao-mandarin-hunan/”]CLICK HERE.[/popup]
  • Sichuan Beef usually includes Thai peppers or some other very hot peppers

Ingredients to feed 4 people

1 lb. beef flank steak
2 cloves garlic, crushed
1 tbsp. fresh ginger root, minced
6-24 Thai hot peppers – depending on taste
1 sm. red bell pepper, cut into 1-inch pieces
8 oz. frozen baby corn, defrosted
1/4 pound pea pods, julienned		  2 tbsp. soy sauce, low sodium
4 tsp. Oriental dark roasted sesame oil, divided
1 1/2 tsp. sugar
1 tsp. cornstarch

Step by Step

  1. Put flank steak in freezer for 30 minutes
  2. Combine soy sauce, 2 tsp. oil, sugar and cornstarch; stir into strips.
  3. Heat remaining 2 tsp. oil in wok or large skillet over medium-high heat.
  4. Add garlic, ginger and peppers; cook 30 seconds.
  5. Add bell pepper and corn; stir-fry 30 seconds.
  6. Remove vegetables.
  7. Stir-fry beef strips (half at a time) 2 to 3 minutes.
  8. Return vegetables and beef to wok and heat through.
  9. Serve with hot cooked rice.

Oh, one more thing…

  • You might have heard of a Ming vase.  This is a VERY expensive antique produced in the Szechuan Province of China
  • The Sichuan Province is about the size of Spain
  • The big Buddha of Le Shan is the tallest stone-carved Buddha in the world. It is 71 meters (250 feet) tall.
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.

Hunan Beef

hunanBefore we begin…

  • If you want to know the differences between some of these traditional Chinese dishes, [popup url=”https://www.grandpacooks.com/recipes/mongolian-sichuan-kung-pao-mandarin-hunan/”]CLICK HERE.[/popup]
  • Hunan Beef is very spicy, and is sometimes difficult to distinguish from a Sichuan meal.  There are minor differences in vegetables and seasonings.  Hunan uses hot Thai peppers.

Ingredients to feed 4 people

¾ lb flank steak (sliced into thin strips)
1 egg white
1 T. cornstarch
.
oil (for frying)
4 c. broccoli florets
1 T. dry sherry
⅛ teaspoon salt		 2 T. soy sauce
1 T. chili paste with garlic
1½ t. cornstarch
½ t. sugar
Several drops sesame oil (to taste)
2 garlic cloves (minced)

Step by Step

  1. In a medium bowl combine beef, egg white and 1 TBL cornstarch.
  2. Mix well and set aside.
  3. In another bowl mix together soy sauce and chili paste.
  4. Mix in 1½ tsp cornstarch, sugar, sesame oil, and garlic. Set aside.
  5. Heat oil in a deep fryer to 375°F.
  6. Deep fry strips of beef in batches for about 2-3 minutes or until golden brown.
  7. Drain on paper towels.
  8. Heat a wok or skillet over medium-high heat.
  9. Add the sauce mixture to the wok and cook until it becomes thickened and bubbly.
  10. Mix in cooked beef strips and cook for 1 minute.
  11. Remove beef and sauce from the pan to a platter and set aside.
  12. Wipe the fry pan clean.
  13. Heat 1 T. of oil in the wok or skillet over medium high heat.
  14. Add sherry and salt.
  15. Add broccoli florets and stir fry for 1 minute.
  16. Serve broccoli with the beef mixture and white rice.

Oh, one more thing…

  • Hunan cuisine, a recognized Chinese cuisine, is also referred to as Xiang Cai and is characterized by its aromatic, spicy and delicious food. Hunan food is indeed a strong flavored spicy version of Szechuan food. A pungent flavor in all dishes makes food here unique and chili, shallot and pepper are used in almost all the food preparations of Hunan cuisine.
  • Hunan, which is situated at South Eastern China, is also called as land of fish and rice because of the abundance of the two.
  • Due to the humidity in the air and hot climate, peppers are excessively used in Hunan food in order to take out the body heat by sweating.

  • Among all the Chinese cuisine, Hunan cuisine is considered best and spiciest.  Sweet and sour sauce has its origin in Hunan.

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.

Mandarin Beef

mandarinBefore we begin…

  • If you want to know the differences between some of these traditional Chinese dishes, [popup url=”https://www.grandpacooks.com/recipes/mongolian-sichuan-kung-pao-mandarin-hunan/”]CLICK HERE.[/popup]
  • The beef is tossed in cornstarch early, which gives it kind of a coating.
  • Mandarin Beef is the least spicy of the five recipes outlined here at GrandpaCooks.com

Ingredients to feed 4 people

1 LB skirt steak
2 green onions (with tops)
1 lg green pepper
1/4 C vegetable oil
2 tsp finely grated ginger root
1 tsp finely chopped garlic
1/4 C shredded carrot
1 to 2 tsp chili paste
1 TBL dark soy sauce		 1 TBL vegetable oil
2 TBL cornstarch
1 tsp salt
1 tsp soy sauce (light or dark)
½ tsp sugar
¼ tsp white pepper

Step by Step

  1. Trim fat from beef; put into freezer for thirty minutes
  2. Cut beef into thin strips
  3. Toss beef, 1 TBL vegetable oil, the cornstarch, salt, 1 tsp soy sauce, the sugar and white pepper in glass or plastic bowl.
  4. Cover and refrigerate 30 minutes.
  5. Cut green onions into 2 inch pieces.
  6. Cut green pepper into 1/8 inch strips.
  7. Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok.
  8. Add 1/4 C vegetable oil; rotate wok to coat side.
  9. Add beef, ginger root and garlic; stir-fry until beef is brown, about 3 minutes.
  10. Add green pepper, carrots and chili paste; stir-fry 1 minute.
  11. Stir in green onions and 1 TBL soy sauce; cook and stir 30 seconds.

Oh, one more thing…

  • Mandarin Beef originates near Peking, China
  • Mandarin Chinese is the most widely spoken of all Chinese dialects spoken as a first language in a vast area of northern and southwestern mainland China. There is also a huge number of Mandarin speakers in Brunei, Cambodia, Hong Kong, Indonesia, Laos, Malaysia, Mauritius, Mongolia, Philippines, Russia, Singapore, Taiwan, Thailand, United Kingdom, USA, and Viet Nam. With close to 850 million speakers, Mandarin Chinese  is by far the world’s largest language.
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.

Mongolian Beef

mong-beefBefore we begin…

  • If you want to know the differences between some of these traditional Chinese dishes, [popup url=”https://www.grandpacooks.com/recipes/mongolian-sichuan-kung-pao-mandarin-hunan/”]CLICK HERE.[/popup]
  • Freezing your meat for 30 minutes will help you get nice thin cuts
  • Mongolian cuisine primarily consists of green onion/scallions and beef. Use of vegetables and spices is limited. Sometimes foods are cooked on a large flat grill.

Ingredients to feed 4 people

  • 2 TBL regular soy sauce
  • 1 tsp sugar
  • 1 TBL rice vinegar
  • 2 tsp cornstarch
  • 2 tsp dry cherry or white wine
  • 2 tsp hoisin sauce
  • 1 tsp chili paste (sambal or gochujang)

Combine top seven ingredients – stir until smooth
  • 2 tsp peanut oil or sesame oil
  • 1 TBL minced peeled fresh ginger
  • 1 TBL minced fresh garlic
  • 1 pound skirt steak – thinly sliced across the grain
  • 1/2 onion chopped into large, bite-sized pieces
  • 1/2 bell pepper cut into bite-sized pieces
  • 16 medium green onions, cut into 2 inch pieces
  • 1-2 C broccoli pieces
  • Thai chili peppers if you like it spicy

Step by Step

  1. Start pot of boiling water for udon noodles
  2. Heat peanut or sesame oil in a wok over high heat
  3. Add minced ginger and then minced garlic
  4. Add pieces of beef
  5. Sauté for one minute
  6. Add Thai chili, broccoli and onion
  7. Sauté for one minute
  8. Add green onion and bell pepper pieces and sauté another minute
  9. Add soy sauce mixture and toss until thickened, stirring constantly

Serve with udon noodles or rice.

Oh, one more thing…

  • Mongolia is the region between China and Russia in the right half of Asia
  • Mongolia is 1/4 the size of the United States
  • Mongolia is the most sparsely populated nation in the world, with only 4.3 people per square mile.
  • In Mongolia, there are 13 times more horses than humans, and sheep outnumber humans 35 to 1.
  • The Gobi desert, a part of which lies in Mongolia, is the largest desert in Asia and is the fifth largest in the world.
  • Many Mongolians still live in a traditional ger, which is a type of tent. Also known as “yurts,” these portable dwellings were traditionally used by nomads in the steppes of Central Asia as their homes.
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.
The information below this section is from a third party. It is part of Grandpa's Personal Recipe box. Feel free to browse, but know that this information is from someone else.

Mongolian Beef (Chinese-American food, not authentic Chinese, less spicy)

Ingredients:

1 lb flank steak
¼ c. cornstarch
2 t. vegetable oil
½ t. ginger (minced)
1 T. garlic (minced)
½ c. soy sauce
½ c. water
½ c. brown sugar
2 T. rice wine
½ t. red pepper flakes
2 green onions (sliced)
1 medium onion (sliced)
Oil (for frying)

Cooking Instructions:

To make the sauce- in a sauce pan heat 2 t. of oil. Add garlic and ginger, stir fry 10 seconds. Add soy sauce, wine and water. Add brown sugar and dissolve into the sauce. Add red pepper flakes. Bring the sauce to a boil and boil for 2-3 minutes. Remove from heat. Slice the flank steak against the grain into ¼” thick slices. Tilt the knife blade at a 45 degree angle to the top of the steak to get wider cuts. Toss the steak slices with cornstarch and let the beef sit for 10 minutes (this is very important, do not skip). Heat up about a cup of oil in your wok to about medium heat.  Add the beef slices to the wok and cook for 3 minutes (or use a deep fryer).  Remove the meat from the wok with a slotted spoon and drain on paper towels. Drain all of the oil from the wok expect about a tablespoon. Add onions to the wok and stir fry for 2 minutes. Add the steak back to the wok and pour in the sauce. Cook while stirring until the sauce began to bubble.
2 Servings.

Pâte à Choux / Croquembouche

croqBefore we begin…

  • You can make your own cream puffs, or just buy them in the grocery store.
  • Pâte à Choux is a hollow pastry that is used for éclairs, profiteroles, cream puffs, and gougères. The gougère has cheese in the dough during the last step.
  • – éclair = long and thin
  • – profiteroles, cream puffs = round
  • – gougère = add shredded cheese during step 9

Ingredients to feed 4 people

  • 1/2 cup (1 stick) unsalted butter,
    cut into 1/2-inch pieces
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 1 cup of water
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1 large egg white (set aside)
  • Turbinado Sugar for garnish
 After baking has finished, you will need Pastry cream or even just pudding to squeeze into the cream puff using a piping bag

Step by Step

  1. Preheat the oven to 425° F
  2. Bring butter, sugar, salt, and 1 cup water to a boil in a medium saucepan.
  3. Remove from heat.
  4. Using a wooden spoon, quickly stir in 1 C flour. It should look like mashed potatoes.
  5. Cook over medium-high heat, stirring constantly, pushing it to the sides, then gathering it back into a ball; until mixture stops sticking to the pan, about 3 minutes. This will cook the flour.
  6. Transfer to the bowl of an electric mixer fitted with the paddle attachment.
  7. Mix on low speed until slightly cooled, about 1 minute. It’s OK if it is warm, just not hot enough to cook the eggs.
  8. Whisk together all of your eggs – well mixed
  9. Raise speed to medium; add eggs, 1/4 cup at a time, until a soft peak forms when batter is touched with your finger.
    – If peak does not form, lightly beat remaining egg white, and mix it into batter a little at a time until it does.
    – Dough will become gooey and ropey, but will come back together. That is when you will add more egg. Scrape the sides of the bowl as necessary.
  10. Once you have a firm dough, pipe onto baking sheet lined with parchment paper. Leave an inch between each piece.
  11. Brush the tops with egg white and sprinkle with Turbinado sugar
  12. Cook hot 425º for 12 minutes.
  13. Turn the oven temp down to 375º and bake another 20 minutes. Exact time will be determined by the shape and size of your puffs.
  14. Bake until the shapes are slightly puffed and golden brown.
  15. They should detach easily from the parchment and feel lightweight – kind of like a sponge or hollow egg shell.
  16. Leave the oven door closed and turn off the oven.
  17. Let them dry out in there for 15-30 minutes more
  18. Take one out and break it open.
    – It should not be wet on the inside. If it is, turn the oven back to 350 degrees and bake 5 more minutes, then turn off the oven and leave the door closed – repeating the testing process.
    – If they are not hollow, it means that you used too much flour. There is no recovery. What you CAN do, is dip them in melted chocolate and make a kind of a chocolate doughnut hole.
  19. When they have finished cooking, poke the puffs with a toothpick. This will allow steam to escape from the inside, which would make them soggy.
  20. Once completely cooled, you can fill them or freeze them for up to three months.
  21. If making a Croquembouche, fill them with creme Anglaise, and dip them in white chocolate (melted in a double boiler) or hot caramel sauce. Stack into a tower. If the tower does not seem stable, put it in the refrigerator to set up every couple of layers.

Oh, one more thing…

  • Croquembouche is traditionally garnished with glazed/spun sugar, as shown on this Food Networks Recipe.

Notes from Alton:

  • Steam pushes the pastry up, creating a cavity – or bubble.
  • The cavity can be filled with pastry cream.
  • Basically bread flour (for machines), butter, eggs
  • Start with 1 C water and 6 TBL butter 1 TBL sugar and pinch of salt
    Leave sugar out for savory puffs – (eg) chicken salad sandwich
  • Bring to a boil
  • 5 3/4 oz flour – weighed with digital scale and stir vigorously
  • Cook until slightly dried, then let cool
  • 4 eggs plus 2 egg whites – Add slowly using paddle beater
  • Use piping bag to make lazy S shapes – round on both ends
  • Preheat oven to 375º
  • Use parchment paper
  • DO NOT OPEN OVEN and cook for 15 minutes
  • Cream puffs – concentric circles about 3-4 inches
  • After 15 minutes, reduce heat to 350º and cook 10 more minutes
  • Pierce side or end to let steam escape
  • Cool – refrigerate a week
  • FILLING: Pastry cream or vanilla pudding from a box – 3/4 of liquid cause you want thick – smaller tip
  • Chocolate coating: 1  C chips and 1 tsp veg oil or melted butter – double boiler
  • Put coating on chilled eclaires

Alt: Pipe into hot oil to make funnel cakes

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.

Bread Bowl

This is the perfect presentation for chili, spinach dip.  A filling suggestion from the Feb 2015 issue of Bon Appetit Magazine is at the bottom of this recipe.

  1. Bake a loaf of bread.  Any flavor!  Here are a few of my recipes:
    – French Bread Loaf
    – No Knead Honey Bread
    – White Bread
  2. When you make it, make sure it is more firm than a bit soft.
    It will need to stand up on its own during the baking process.
    Alternately, put the loaf into a greased ramekin to give it a nice flat base.
  3. Bake according to directions.  Internal temperature should be 195 – 200º
  4. Cut a nice wide circle around the top of the loaf creating a bowl shape.
  5. Remove the cap, and then pull out the insides.
    Keep the insides for bread pudding, croutons, etc.
  6. Fill with chili, spinach dip, or other desired filling
  7. For a cold brunch recipe, see below.
  • Layer the bread bowl with salami, cheese, spinach, sliced turkey and cooked peppers.
  • Pack everything nice and tightly in the bread bowl, then put the cap back on.
  • Wrap in foil, then put into a square muffin pan and weight it down creating kind of a panini
  • Refrigerate overnight
  • To serve, slice it like a cake

Mushroom Soup

Feeds four
Prep time 20 min
Cooking time 35 min
Total time about an hour

  • 1 TBL EVOO
  • 5 C cremini mushrooms – cleaned, stemmed, quartered
  • 1 onion – half chopped, half minced
  • 1 TBL AP flour
  • 1 tsp celery salt
  • Dash cayenne pepper – powder or sauce
  • Dash black pepper
  • 1/4 C green onions – chopped
  • 1 clove garlic – minced
  • 1/4 C white wine
  • 2 C chicken broth
  • 1 C hot water
  • 1/4 C sour cream
  • 1 TBL chives – chopped

Serve with French Bread

  1. Clean onions (See note below)
  2. Heat EVOO in a Dutch oven
  3. Sautée mushrooms until softened
  4. Add onion pieces
  5. Cook 5 minutes
  6. Add flour and dry spices
  7. Add green onion and garlic
  8. Deglaze with white wine
  9. Add broth and water
  10. Bring to boil
  11. Lower heat and simmer 20 minutes
  12. Use immersion blender to chop until rustic or smooth
  13. Fold in sour cream
  14. Plate topped with minced chives
  15. Serve with French bread
Cleaning mushrooms: The common wisdom is don't wash mushrooms, just use a dry paper towel. Also, don't wash them until you are ready to use them. That being said: Do not wash them if they are being used in a dry application, such as a salad. You can, however, give them a quick rinse underwater if you are immediately baking with them or using them immediately in some sort of soup or other wet application. The towel cleaning should be a suggestion rather than a rule, but when in doubt, just use a dry paper towel.

Bread Wrapper Color Tag Codes

Ever wonder why the tags used to seal loaves of bread come in different colors? Far from arbitrary, the color-coded system indicates which day of the week the bread was baked. The color system is even alphabetical: Monday is blue, Tuesday is green, Thursday is red, Friday is white, and Saturday is yellow. (Traditionally, bread wasn’t delivered on Wednesday or Sunday.)

Because bread rarely remains on the shelf for more than a few days, this system is more for internal use among employees than it is for customers looking to get the freshest sourdough possible. But if you favor a local bakery and get to know their system, you could either snag the best deals or the fluffiest dinner rolls in town.

  • Monday – Blue
  • Tuesday – Green
  • Thursday – Red
  • Friday – White
  • Saturday – Yellow

(Go to the back of the shelf because stock is rotated so that the older stuff sells first.

Verified by SNOPES

No, we didn’t forget about Wednesday and Sunday. Most sources refer to a five-day delivery schedule.

Need an easy way to remember this schedule? The colors go in alphabetical order, making it one less thing to forget as you cruise the aisles.

Keep in mind that some companies might have their own system, so check the expiration date when in doubt.

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Buttermilk Baked Chicken

corn-chicken

  • 1 C buttermilk
  • 2 cloves garlic
  • 1/2 onion – minced
  • 3 sprigs thyme
  • 1/2 lemon – juice and zest
  • 1 tsp salt
  • 1 TBL cayenne pepper sauce
  • 8 chicken legs ( drumsticks )
  1. Toss all of the above ingredients together and put into a zip lock bag
  2. Refrigerate for three hours – agitating occasionally
  3. Meanwhile prepare breading as follows:
  • 1 tsp thyme
  • 1 C crushed corn flakes
  • 1/2 C grated Parmesan cheese
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp chili powder
  1. Shake, but don’t wipe, buttermilk from the chicken legs
  2. Place chicken in paper bag with breading
  3. Shake and press together – coating the chicken as thoroughly as possible
  4. Spray the rack on your baking sheet
  5. Bake at 400º for 45-50 minutes

 

 

Stuffed Sweet Potato

This is a long process, but a very simple one.  This is a good recipe for a young chef.

INGREDIENTS

  • 1 sweet potato
  • 2 TBL butter
  • 2 TBL EVOO
  • Salt and Pepper to taste
  • 2 TBL stock
  • 1 TBL brown sugar
  • 1/2 tsp ginger
  • 1/2 tsp cumin
  • 1/4 tsp chili powder
  • 2 TBL milk

STEP BY STEP

  1. Wash sweet potato and then poke it full of lots of holes
  2. Wipe outside with oil, salt and pepper
  3. Bake 45 minutes at 350º
  4. Cut in half (lengthwise) and let cool 10 minutes.
  5. Scoop potato out of the skins
  6. Add butter to the meat, plus ginger and stock
  7. Smash, crush and mix
  8. Add brown sugar, cumin and chili powder
  9. Add milk to get the right consistency
  10. Spoon back into potato skin “bowls”
  11. Bake another 20 minutes
  12. Top with chorizo and crema Mexicana

 

Decorative Chocolate Garnish

Fill a spoon with melted chocolate and drizzle it in a design on waxed paper.
Refrigerate until hard

Use a small balloon and dip it into melted chocolate.
Let it cool, then dip one more time.
Refrigerate.
In an hour, pop the balloon for an edible bowl

Melt milk chocolate in a double boiler just till it is soft and spreadable.
Spread it onto a sheet of small sized bubble wrap
Refrigerate for at least an hour
Break apart and use pieces for garnish on ice cream, cake, etc

Simply use a potato peeler and peel curls off a chocolate bar

Dip a mint leaf into the chocolate halfway

NOTE: If you add a tiny bit of paraffin to the chocolate, it will melt less readily.

Pineapple Pulled Pork Sandwich

Cut pineapple into thick rounds. Remove the core. Grill the rounds.  Set aside

  • Rub boneless pork butt with
    – 1/2  tsp each salt, pepper, cinnamon
    – 1 tsp each cumin, corriander,  garlic powder, onion powder
    – 1 TBL brown sugar
  • Sear all sides in Dutch Oven
  • Pour one bottle dark beer into the Dutch Oven
  • Put pork butt into Dutch Oven
  • Cover and bake at 325º for 3 hours
  • Uncover and bake at 400º for 1/2 hour
  • Let rest 10 minutes, then shred with a fork

While that is cooking, prepare chili sauce as follows:

  • 2 C rice wine vinegar
  • 1 C brown sugar
  • 1 TBL crushed red pepper
  • 3 cloves minced garlic
  • 1 tsp salt
  • SIMMER for 10 minutes
  • Mix in shredded park

You can also prepare the salsa topping

  • 2 TBL cilantro
  • 2 TBL chopped red onion
  • 1 TBL minced garlic
  • 1 TBL grated ginger
  • 1 TBL minced jalapeño
  • 1 TBL lime juice
  • all of the grilled pineapple – diced

Serve on grilled Hawaiian buns or a potato roll

Good also topped with red cabbage

 

 

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