Category: TOPICS & CATEGORIES

Blueberry Yogurt Muffins

Make your Filling

  • Cut 2 C misc berries and other fruit so they are all about the same size.
  • Toss with 1/4 C confectioners sugar
  • Put into freezer overnight

Make your Dough

  • In a food processor, pulse the following for about 30 seconds
  • 3 C AP flour
  • 1/3 C granulated sugar
  • 1 TBL baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 6 TBL frozen butter
    THEN
  • Add 6 more TBL frozen butter, and pulse, but only for about 10 seconds

Create your Muffin/Scone mixture – Will be firm

 

  • 1/4 C unsweetened orange juice
  • 2 TBL canola oil
  • 1 tsp vanilla extract
  • 2 egg
  • 2 TBL dry milk
  • Frozen berries
  1. Form into rectangles, and cut into triangles from there
  2. Bake at 425º for 10 minutes
  3. Meanwhile, create a glaze with 2 TBL butter and 1 TBL honey
  4. Brush tops with glaze, then bake 5-8 minutes more

 

Tips: Yeast

TYPES OF YEAST

  • Instant, Quick Rise or Rapid Rise Yeast :: Think Born Ready to Go – This has been gently dehydrated and can be added to flour directly without proofing
  • Dry Active Yeast :: Think Old and Dry – This has been quickly dehydrated and must be proofed before using.  It also will live longer in your pantry.
    THE FOLLOWING ARE NOT AS COMMON
  • Bakers Yeast :: Used to get from the local brewery
  • Liquid Pitchable Yeast :: Liquid, live and ready to go – keep refrigerated – Shake and pour – likes barley
  • Fresh or Cake Yeast :: Hard to get, but the yeast is totally alive and ready to go

ABOUT YEAST

  • If you are using sugar, eggs, zest, fruit, butter … or pretty much anything that dilutes the pure yeast/water/sugar combination – keep in mind that they all retard the growth of yeast, so take that into consideration.
  • Potato water nourishes the yeast, and promotes faster rising, but dough may be darker than dough made with water

ABOUT BAKING BREAD

  • Just because your bread is beautifully brown, does not mean that it is done.  Internal temperature should be 200º in the center.  Less than that, and the gluten structure will break down.  Also, it should NEVER be above 210 or it will be intolerably dry – The water in the bread starts to turn to steam and escape.

ABOUT INGREDIENTS

  • Use water instead of milk in breads when you want a firm crust.
  • The crust is softer and browner when you use milk rather than water
  • Milk increases the food value of bread.
  • Milk should be scalded to about 160º and then cooled to 100º or below
  • If using evaporated milk or nonfat milk powder freshly mixed with water, you do not need to scald the milk
  • Sugar is not essential in bread, but it adds flavor and supplies food for the yeast.
  • Sugar also creates a browner crust
    White sugar, brown sugar, honey or molasses may be used for slightly different flavors.

 

Grandpa’s French Toast

french-toastINGREDIENTS – REGULAR

  • Bread – Preferably French bread, Brioche, or Challah bread
  • 2 eggs
  • 1/4 C buttermilk
  • 1 TBL Grandpa’s CinnaSugar®
  • 1 TBL sugar

INGREDIENTS – SPECIAL

  • Above ingredients plus
    • 2 TBL cream cheese
    • Fruit Jam or Compote

STEP BY STEP

  1. Combine all of the above except the bread
  2. Cut your bread.  Don’t be boring. Cut your French Toast into triangles, rectangles, or even circles.
  3. Use the scraps to make a French Toast Casserole.
    • SPECIAL:  Cut a “pocket” in the bread
    • Spread inside with softened cream cheese and compote
  4. Dip bread and let it soak for a couple of seconds, then put into hot greased pan @ 375º
  5. Flip a total of 4-5 times so that it heats all the way through and gets a nice crust on it.
  6. Serve with butter and syrup or heat fruit in the microwave.

VARIATIONS

  • Try using a bit of cardamom rather than cinnamon

Sangria

CLICK HERE to see what we fixed while living in Spain.

Really Good Sangria

sangriaBefore we begin…
Everything should be cold, and then cut, and then placed in the freezer for 30 minutes before preparing and serving.  You can alternately freeze the ingredients, but this will tend to make your fruits mushy when they thaw.

Ingredients to feed 4 people

Ingredients to prepare and place in the freezer

    • 1 cup fresh raspberries
    • 1/2 C sliced strawberries
    • 1/2 C sliced peaches
    • 1/2 C pineapple pieces
    • 1 blood orange – medallions
    • 1 lemon – medallions
    • 1 lime – medallions
    • large pieces of lemon peel
    • Optional:  Mango, kiwi, etc.
    • Ingredients to measure and set aside
    • 1 pt red wine – Rioja from Spain
    • 1 pt white wine – Riesling (Rhine Wine) from Germany
    • 1/4 C rum
    • 1/4 C agave syrup
    • 2 C pineapple juice
    • 1/4 C orange liquor or triple-sec
    • 2 cinnamon sticks
    • 6 whole cloves
    • 1 liter ginger ale or champagne (Add just before serving)

Step by Step

  1. Prepare all ingredients in the left column and place on a plate (spread out) in the freezer for 30-60 minutes.  This will help keep the sangria cold without using ice.
  2. Refrigerate your pitcher.
  3. Gather the ingredients in the right column.
  4. Place your frozen ingredients in the cold pitcher.
  5. Add everything else except the ginger ale
  6. Ideally, let meld in the refrigerator for 2-3 hours
  7. Just before serving, pour in the ginger ale
  8. Serve with mint, basil and ice cubes

NOTE:  DO NOT put ice cubes into the pitcher, it will dilute your sangria.

Options:

White . Crisp White, Refreshing White, Chardonnay
Red . Zinfandel, Merlot, Cabernet, Malbec, Shiraz

Simple Sangria

  1. In a bowl combine 1/2 LB mixed berries
    blueberries, raspberries, strawberries (pieced), and so forth
  2. Toss with 2 TBL sugar
  3. Slice 1 lemon very thin (rind and all)
  4. Put into a pitcher with chilled rose wine
  5. Pour over ice

 

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.

Irish Soda Bread

Ingredients

  • 4 C AP flour
  • 1 TBL baking soda
  • 1 TBL baking powder
  • 3/4 C sugar
  • 1 egg
  • 1 C raisins
  • scant salt
  • 1 TBL frozen and grated butter
  • 2 C buttermilk
  • 2 sprigs of rosemary – chopped
  • zest and juice from one lemon

Step by Step

  1. Preheat oven to 350º
  2. Whisk together all dry ingredients except sugar
  3. Mix raisins into dry ingredients
  4. Mix egg and sugar
  5. Put into Kitchen Aid and beat adding (a bit at a time) grated butter, then the egg, and finally the buttermilk.
  6. Add 2/3 of the dry ingredients to the mixing bowl
  7. Stir to mostly incorporate
  8. Slowly add the other 1/3 of the dry ingredients
  9. Let mixture rest for 15 minutes in the mixing bowl
  10. Meanwhile, grease a 9 inch pie pan
  11. After batter has rested, pour batter into the pie pan and bake 40 minutes
  12. Open oven, cut an X in the top of the bread, rotate pan, and cook an additional 20-30 minutes

 

Mu Shu Vegetables

INGREDIENTS

  • 3 inch piece of ginger – grated and juice squeezed into a bowl
  • 2 garlic cloves – minced
  • 4 scallions – sliced and minced
  • 1/2 onion – cut into thin strips
  • 1 hand of cilantro and parsley
  • 8 oz shitake mushrooms – sliced
  • 1 large red bell pepper – julienne strips
  • 1 medium bok choy
  • salt

STEP BY STEP

  1.  Heat grapeseed oil in hot skillet
  2. Cook two eggs – scramble into medium sized chunks
  3. Add scallions, shitake, garlic and ginger
  4. Stir until onion starts to become tender
  5. Add red bell strips and bok choy
  6. Let bok choy begin to wilt
  7. Add cilantro and parsley and other ingredients
  8. Add bean sprouts
  9. Add a bit of salt and remove from heat into bowl
  10. Toss eggs into the mixture
  11. Serve family style

SAUCE

  1. Combine 2 TBL sake, 1 TBL soy and 2 TBL hoisin and mix well.  Use to dress your pancake.

See Grandpa’s Recipe for Mu Shu Pancakes

 

Make your own Ricotta Cheese

Taste test on Am Test Kit shows BelGioioso Ricotta con Latte whole milk as the #1 winner, and Galbani Ricotta as the runner up.  Here are a few other recipes as well.

Ricotta should be velvety, luscious, and smooth and should NOT have curds in it like cottage cheese.  It should have a barely sweet taste.

Whole Milk Ricotta

INGREDIENTS

  • 1 1/2 quart whole milk . Organic is better . Homogenized and Pasteurized is OK . ULTRA Pasteurized is not OK
  • 1 pint heavy cream
  • 12± leaves of basil, thyme or cilantro – whole
    Separation Agents
  • 1/3 C lemon juice and 1/3 C vinegar  (or 1/2 C rennet)
  • After removed from heat:  1 tsp salt

STEP BY STEP

  1. Heat milk mixture on medium high until it simmers – about 150º
  2. Add 1 C heavy cream
  3. Lower heat and continue cooking until temperature hits 190º or higher.  Never ever more than 200º
  4. Add lemon and vinegar (or rennet) – preferably lemon
  5. Add whole basil leaves (not flakes) to the milk
  6. Stir to incorporate and simmer 3 more minutes
  7. Remove from heat
  8. Stir occasionally for the next 15 minutes.  This will precipitate out into milk solids
  9. Let rest for 5 – 10 minutes – Remove basil leaves
  10. Spoon into cheese cloth
  11. Use your best judgement: Let it drain until the whey has drained from the edge of the cheese, but the center is still very moist.  This will take AT LEAST 8 minutes.
  12. For a denser ricotta, let it drain until the center is also no longer wet (about 15 more minutes)
  13. (Alternate:  Refrigerate and drain 8-12 hours)
  14. Turn out into a bowl – a bit of residual whey is OK.
  15. Add salt and mix by hand – Add a touch of cream for a smoother consistency – Not too much though, you don’t want it to get runny.
  16. Let rest for at least 2 hours in the fridge before using
  17. Will keep for up to 7 days (covered) in the fridge
    • For a SWEET RICOTTA for desserts
  18. Mix in 1/2 C powdered sugar
  19. 1 tsp vanilla extract
  20. 2 tsp Cinna Sugar
    • To finish, and actually prepare your dessert . . .
  21. Heat up 1/4 C white sugar, 1/4 C brown sugar and 2-3 tsp lemon juice
  22. Bring up to a boil
  23. Add Strawberries and maple syrup
  24. Toss together and bring back to a simmer
  25. Remove from heat
  26. Put Sweet Ricotta onto brioche French toast
  27. and top with Strawberry mixture

The following two recipes are from CheeseMaking.com

Here are others:

Whey Ricotta

Ricotta is produced from a mixture of heat and acid. It can be made from whole or skim milk. Raw milk can be used when making Ricotta, since the heat treatment during curd formation more than meets heat requirements for pasteurization.

When made from a mixture of milk and whey it is called Ricotone.

Heat Whey & Add Salt

When making whey Ricotta, use leftover whey from a batch of cultured cheese. The fresher the whey the better.

Heat the whey, without agitating. Once it reaches 160°F, if desired, you can add 5-12% of fresh milk can be added to improve the richness and yield.

Continue heating to 170°F then add 1/2 tsp of salt for every gallon of whey, mix in quickly.

Continue heating without agitation to 185°F and hold at this temp until the ricotta rises.

Note: Some people heat to jsut below boiling (200F), this is not necessary, but it will not be a problem if the whey heats well into the 190’s.

Add Citric Adic

This step is optional

Mix 1/2 tsp. of citric acid per gallon of liquid. The citric acid should be dissolved in 1/2 cup water. Add quickly the pot and stir briskly for 5-10 seconds.

Watch the curd forming small flakes and gradually larger curd masses. Add a bit more more citric acid solution if necessary.

Note: If too much acid is added, the curds will sink to the bottom and the cheese will not be sweet. The correct amount of acid will produce a clear separation of white curds and bright green whey.

Gently Move Curd

As the curds rise, use a perforated ladle to gently move them from the sides to the center of the pot. These clumps of curd will begin to consolidate floating on top of the liquid.

Let the curds rest for 10-15 minutes. This is important because it is the point where the final Ricotta quality is assured.

Drain Ricotta

Ladle the curds gently into draining forms (No cheese cloth should be needed if you were patient in the previous step). Let the curds drain for 15 min up to several hours.

For a fresh light ricotta, drain it for a short while (until the free whey drainage slows) and chill to below 50F. For a rich, dense and buttery texture allow it to drain for an extended period of time (several hours). before chilling overnight

Move to a refrigerator or cold room. Consume within 10 days.

Another Whole Milk Ricotta

 

Prepare Citric Acid

Add 2 tsp of citric acid per gallon of milk used and dissolve this in 1 cup cool water.

Add 1/2 of the Citric Acid solution to one gallon of milk, save the rest of the citric acid.

Stir the milk briskly for 5-10 seconds.

 

 

Heat Milk

Add 1 tsp of salt to the milk then heat the milk slowly on low to med heat, stirring well to prevent scorching

 

Extra Citric Acid, if Needed

At 165-170F watch for small flakes forming in the milk and the separation into small flaky curds.

If after a few minutes you do not see the flakes forming, add more of the Citric acid until they form. Do this in 1 Tbsp increments, to avoid over acid milk.

At this point, when you see the curds, A slower stirring is essential to avoid breaking up the small bits of curd that have formed. Excess stirring will cause smaller and very granular curds to form. I tend to just roll the milk slowly with a bottom to top stirring motion.

Gently Move Curd

Continue heating to 190-195F then turn the heat off. The thermal mass of the whey will hold at this temp for quite some time. The higher temp is used here because of the additional proteins found in whole milk vs whey.

As the curds rise, use a perforated ladle to gently move them from the sides to the center of the pot. These clumps of curd will begin to consolidate floating on top of the liquid.

Let the curds rest for 10-15 minutes. This is important because it is the point where the final Ricotta quality is assured.

Drain Ricotta

Ladle the curds gently into draining forms. No cheese cloth should be needed if you were patient in the previous step. Let the curds drain for 15 min up to several hours.

For a fresh light ricotta, drain it for a short while, until the free whey drainage slows, and chill to below 50F. For a rich, dense and buttery texture allow it to drain for an extended period of time (several hours). before chilling overnight

Move to a refrigerator or cold room. Consume within 10 days

Christopher Collins Sweet Ricotta

  1. 2 C heavy whipping cream
  2. 2 C whole milk
  3. Heat until it reaches 200º
  4. 1/4 white vinegar
  5. 1/4 lemon juice
  6. 1 tsp salt
  7. Heat until they start to separate
  8. Ladle through a fine strainer – Keep the solids and discard the whey
  9. Put into a fridge overnight to continue to drain (12 hours)
  10. Mix 1 C powdered sugar, 1 TBL vanilla, and 1 tsp nutmeg
    • In a separate pot
  11. Heat 1/2 C white sugar
  12. 1/2 C Brown sugar
  13. 2 TBL Lemon juice
  14. Bring to a boil and dissolve
  15. Add in 4 C pieced strawberries
  16. Add 1/4 C maple syrup
  17. Heat at a low simmer for 45 minutes
    • Plate the brioche
  18. Toast slices of brioche bread
  19. Put a large dollop of ricotta on the bread
  20. Top with Strawberry preserves

 

 

Irish Scones

sconeINGREDIENTS

  • 2 C AP flour
  • 1 TBL baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 pinch salt
  • 1/2 C sugar
  • 1 egg – separated
  • 1 C currants. cranberries or raisins
  • 6 TBL cold butter
  • 4 OZ (1/2 C) sour cream
  • 1/2 C buttermilk – room temp
  • Turbinado sugar for garnish

STEP BY STEP

  1. Grease a heavy baking sheet
  2. Sift dry ingredients together
  3. Cut in cold butter until crumbly
  4. In separate bowl, mix currants, egg yolk, sour cream and buttermilk
  5. Make well in the center of the dry mixture
  6. Mix slowly until wet and dry are combined
    Use a woooden spoon to mix
  7. Using your hands, form the ball into a circle
  8. Cut into eight wedges
  9. Brush flat surface with egg white
  10. Roll from the wide end to the pointy end
    Don’t compress, leave fairly loose
  11. Place onto cookie sheet
  12. Brush with egg white
  13. Garnish with Turbinado sugar
  14. Bake at 425 for 12-15 minutes or until golden brown
  15. Serve warm

Bone-in Rib-eye Steak

A REVERSE SEAR can be used if your guests have different desires of cooking (eg) rare and well done.

INGREDIENTS

  • High quality 2-1/2 inch steaks with a good amount of marbling
  • Tie around perimeter with butcher twine
  • Dry with paper towels
  • Salt liberally
  • If time permits, see Steak: Tips about dry aging your steak overnight
  • Let come up to room temperature  Place on rack until internal temp is 55-60°
    . About an hour
  • Pat dry again
  • Rub with EVOO and other desired seasonings (see below)
  • Sear your meat well on all SIX sides – about 4 minutes per side @ 400º
  • Toss rosemary and thyme sprigs in melted butter and garlic
  • Place steak on top of spices
  • Bake in oven on a rack, at 250º for six hours or until internal temp is about 120º
  • With about an hour remaining, toss halved shallots in salt, balsamic vinegar and EVOO.
  • Place shallots flat size down in pan with the meat
  • Baste meat while you are in there
  • After one hour, remove from oven and set aside
  • Cover and rest 10 minutes to allow the juices to re-absorb
  • Cut into 1/2 inch strips against the grain
  • Top with coarse sea salt

Seasoning choices:

 

Scratch Chicken Soup

  • Use an entire chicken to make stock
    • Chicken Soup Leg, breast pieces, thigh pieces, wing
    • Cover with cold water and put on heat
    • Add celery, onion, carrot, garlic, bay leaves, black peppercorns
    • Bring to a boil
    • Reduce to simmer, and skim off fat
    • Cook 1 hour – remove chicken breasts
    • Cover and cook 2-3 more hours 
    • Strain in colander, removing large solids,
      • then strain in strainer lined with cheesecloth, removing small solids
  • Set aside meat to cool
  • Add bouquet garnis with thyme sprigs
  • Cook 30 minutes
  • Add FRESH cut vegetables (celery, onion, carrot, garlic, chives)
  • Cook 30 minutes
  • Shred meat and return to pot
  • Add 1 tsp soy sauce
  • Add vermicelli noodles
    • OPTIONAL:  Small amount of Bisquick made into balls for dumplings
  • Stir in two beaten eggs
  • Top with parsley

French Onion Soup – COLLECTION

Ref Timeline – Misc process

  • 11:00
    • Slice onion
    • 2 TBL butter 1 TBL oil
    • Toss – High heat 20 min
    • ½ tsp sugar
    • Simmer 60 minutes
  • 12:30
    • Meanwhile make garlic float
    • 2 tsp corn starch to premade soup
    • Add soup to pan
    • Turn on Broiler
    • Simmer 10-15 minuets
  • 12:45
    • Divide soup and onions
    • Float bread
    • Sprinkle with cheese
    • Broil till browned

Traditional French Onion Soup

INGREDIENTS

  • 2 TBL unsalted butter
  • 2 large (3 medium) sweet onions, sliced
  • 1 cloves garlic, minced
  • 3 TBL dry white wine
  • 3 cups beef stock
  • 2 TBL cornstarch
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 1 teaspoons white wine vinegar
  • Kosher salt and freshly ground black pepper, to taste
  • 6 (1/2 inch-thick) French baguette slices
  • 1/2 cup shredded Swiss cheese
  • 1/2 cup shredded Gruyère cheese

STEP BY STEP

  1. Melt butter in a large stockpot or Dutch oven over medium heat.
  2. Add onions, and cook, stirring often, until deep golden brown and caramelized, about 30-40 minutes.  If the onions begin to burn on the bottom of the pot, reduce heat and stir in 2 TBL water.
  3. Stir in whole clove of garlic until fragrant, about 1 minute.
  4. Stir in wine, scraping any browned bits from the bottom of the stockpot.
  5. Stir in beef stock, thyme and bay leaves.
  6. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly reduced, about 15-20 minutes.
  7. Discard thyme sprigs and bay leaves.
  8. Stir in white wine vinegar; season with salt and pepper, to taste.
  9. Place baguette slices in toaster oven and run through a toast cycle.  Flip and run through one more time if not browned.
  10. Alternately, use an oven at 350º for 4-6 minutes.
  11. Set bread aside.
  12. Divide soup into ramekins.
  13. Place onto a baking sheet.
  14. Top with baguette slices to cover the surface of the soup completely; sprinkle with cheeses.
  15. Place into oven and bake 10-12 minutes or until golden brown and cheeses have melted.
  16.  Serve immediately.

Grandpa’s French Onion Soup

INGREDIENTS

  • 2-3 pieces of bacon
  • 4 large Vidalia onions (sliced) (or 6 smaller)
  • 1 tsp sugar
  • 1/2 + 1/2 + 1/2 tsp salt
  • 1 CU white wine or 1/2 C sherry
  • 1 CU beef conumé
  • 1 C chicken broth
  • 1/2 C apple cider
  • 2 TBL Olive Oil
  • 1 tsp Worchestershire
  • 1 tsp soy sauce
  • 2 TBL Butter
  • 1 TBL corn starch
  • Flavored salad croutons
  • 1/2 C grated Gruyere cheese
  • 1/2 C grated Parmesan
  • 1/2 C grated fontina or mozzarella

STEP BY STEP

  1. Cook bacon and set aside.  Pour out most (but not all) of the grease.
  2. Add butter to sauce pan and reheat.
  3. Chop onions into slices, then add to a sauce pan sprinkling with a bit of salt as you go.
  4. Saute 1/2 hour over low heat till they heavily caramelize and brown.
  5. Add 1/2 tsp sugar and stir in.
  6. Cover and reduce heat to low and cook for 60 more minutes, stirring occasionally.  If it starts to burn, add just 1 TBL of stock, but not too much.
  7. Meanwhile, use a stale baguette – not sponge bread, and not a fresh baguette.  Butter heavily and sprinkle with garlic, then toast in oven until browned.  (See Step 17 below)  Set aside.
  8. After an hour, mix corn starch with wine.
  9. Increase heat to medium and stir in corn starch mixture
  10. Mix in a splash or three of cognac or sherry, Worcestershire, and soy
  11. Cook for three more minutes
  12. Add cold broth and cook for 10 minutes
  13. Using slotted spoon, divide onions into two soup tureens
  14. Break apart bacon and divide between tureens.
  15. Top off bowls equally with broth, leaving at least 1/2 inch clearance on top.
  16. Top and cover with a “form fit” disk of French bread – toasted
  17. Top with grated gruyere and parm mix.
  18. Sprinkle lightly with mozzarella
  19. Broil until cheese barely starts to blacken – about a minute
  20. Serve hot.
  21. Garnish with basil leaf.

Caramelized French Onion Soup

  • 1 LB red onion
  • 1/3 CU butter
  • 1 TBL quatre epices
  • 2 tsp flour
  • 6 CU chicken stock
  • 1 baguette (or similar)
  • 6 oz grated Gruyere
  • 2 TBL crushed Shitake mushrooms
  • 2 tbs Madera or sherry or balsamic vinegar

quatre epices –
– 1 TBL pepper
– 2 tsp each of nutmeg and powdered ginger
– 1/2 tsp each of cinnamon and ground cloves

STEP BY STEP

1. Ahead of time: Cut baguette into rounds and toast lightly
2. Peel onions and cut into thin slices
3. Carmelize onions in butter for 15 minutes in soup pot on medium high
(leave “fond” in the bottom
4. Add quatre epices, stirring to keep onions from browning
5. When onions are translucent, sprinkle with flour, stir to combine
6. Add stock and mushrooms; cover, and simmer for 30 minutes
7. Transfer soup to bowls and float baguette slices on top
8. Sprinkle with Astiago and Gruyere (or Swiss as a substitute)
9. Place under a broiler until brown, then serve

Melted French Onion Soup

  1. Slice 3 yellow onions very thin
  2. Add 3 TBL EVOO
  3. Add 1 tsp granulated sugar
  4. Sauté slowly over low heat for about 40 minutes
  5. Add 2 tbl butter, salt, pepper
  6. Cook 10 more minutes
  7. Add 1 TBL AP flour
  8. Add cooking sherry . 3 tbl
  9. Add beef broth . 3 cups
  10. 2 tsp thyme leaves and 1 tsp salt
  11. Cover and simmer about 30 minutes – while doing the bread
  12. Roast cubes of bread 10 minutes or 3/4 inch thick slices
  13. Ladle finished soup into oven-safe tureens
  14. Top with croutons or baguette
  15. Top with grated mixture of Swiss, Gruyere and Fontina cheese
  16. Preheat oven to 350 degrees
  17. Switch to broil, then broil till browned – Watch it closely and don’t let it burn
  18. Serve hot with French bread or a baguette

Alton’s French Onion Soup

Alton’s French Onion Soup

Slow Cooker French Onion Soup

– www.CooksCountry.com

  1. Halve three onions pole to pole, and cut into small pieces
    – NOT strips – NOT rainbow slices
  2. 2 TBL butter into slow cooker
  3. Add 1 TBL brown sugar, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp thyme
  4. Add 3 TBL AP Flour
  5. Add 1/2 C dry sherry
  6. Add 2 TBL soy sauce
  7. Add 1 TBL apple butter
  8. Toss all, then add to slow cooker
  9. Add two beef bones into onions
  10. WAIT: Liquid is added at the end
  11. Cook 10-12 hours
  12. Toast the bread on its own and top with Gruyere cheese
    Broil until bubbly
  13. Fish out beef bones
    Add 1 C hot chicken broth plus 1 C hot beef broth
  14. Bowl and float toasts

 

Tamales – COLLECTION

For the absolute best tamales in Phoenix, go to The Tamale Store at 15842 N Cave Creek Rd, Phoenix, AZ 85032

Basic Tamales

Enough for 24 small tamales.

INGREDIENTS

  • 200 gm lard, bacon grease, chicken fat, etc
    – make up weight (if necessary) using butter and olive oil
  • 400 gm masa harina (corn meal flour) – Maseca is a popular brand
  • 2 tsp salt
  • 1 tsp baking powder
  • 1 tsp cumin
  • 1 TBL brown sugar
    For Cajun Flavor Tamales, add the next five ingredients
  • 2 TBL chili powder or cayenne pepper
  • 1/2 tsp black pepper
    – Use broth to thin as described below
  • Chicken broth (as needed) see notes in Step by Step
  • Corn husk leaves
  • Whatever filling you are planning to use – See below

tamaleSTEP BY STEP

  1. Pour boiling water over corn husk leaves
  2. Weigh down sheets using a heavy glass bowl
  3. Let soak 1 hour
  4. Prepare masa dough – Mix masa harina with the ingredients to create a crumbly texture
  5. Drizzle in broth or reserved liquid to make a moist play dough consistency
  6. Let rest about 5 minutes
  7. Assemble with moist hands
  8. 1 husk . Pat dry – Smaller end toward you
  9. 2 TBL masa on husk . Flatten with fingers
    – Leave 1/3 unfilled hear the pointey end
    – Leave a small border on one side and a wide border on the other side
  10. Add 2 TBL meat filling
  11. Wrap masa around filling
  12. Roll and fold end to contain
  13. Tie with string or strip of husk
    – I like to use red string for red meat, white string for white meat, yellow string for cheese, and green string for green chilie and veggie
  14. Line your basket with husks
  15. Lie tamales in the steamer
  16. Steam 2 hours – Check water level every 30 minutes
  17. Wrap in newspaper to keep hot
  18. Cool and freeze in plastic wrap to preserve
    When ready to serve….
  19. Thaw and steam for 30 minutes or microwave if time is short

PENNY TRICK

  • Add a penny to the bottom of your steamer water.
  • If the water evaporates, the penny starts to rattle

Prepare your filling ahead of time. 

Mix 4 oz shredded meat with 2 TBL green chilies, 2 TBL shredded cheese, 1 TBL minced garlic, 1/4 C minced onion, and a splash of broth

  • Green Chile Pork
  • Poached Chicken
  • Carnitas
  • Prime Rib
  • Green Chile and Cheese
  • Turkey
  • Pork and Pineapple
  • Green Corn Tamale

OTHER RECIPES

The Mexican Twist

Delta Hot Tamales

Chili and Cheese Tamales

Fillings for Tamales

Smoked Chicken

Green Chili Pork

Pork Shoulder

Poached Chicken

Carnitas

Sweet Potatoes

This is not for the filling though.  Mix sweet potatoes in with the masa, then fill the tamale with refried beans

  • Pineapple
  • Turkey
  • Veggie
  • Cheese and green chiles

Apple Bread Pudding

  • Cut brioche bread into nice thick pieces
  • Spread brioche on a baking sheet
  • Toast bread pieces . 350° for 15 min
  • In hot pan, mix Butter, Diced apples, Sugar, cinnamon, nutmeg
  • Start to caramelize
  • Optional:  Add Calvados apple brandy till it reduces
  • Combine Eggs, half and half, light brown sugar, white sugar, vanilla
  • Mix all together
  • Butter baking casserole dish
  • Toss then let soak for 30 minutes
  • Bake 350° about 50-55 minutes

Cranberry sauce ~~3

Chad McDonald from The Provence Restaurant located in The Westin Phoenix

2 cups cranberries in sauce pan
One cup good red merlot wine
1/2 cup honey
One or two pinches salt
One cup water

Bring to a boil
Reduce heat and simmer until the liquid starts to become syrupy . 45 minutes to an hour
At one hour, if necessary, add 1 teaspoon cornstarch mixed in 2 tablespoons of water
Heat for another five minutes until it thickens

It is ready for the plate at this time


1/4 cup simple syrup
One cup diced pears
2 cups fresh cranberries

Optional: pulse 2x in food processor

Sprinkle of salt
Sprinkle of alspice
Sprinkle of cinnamon

Heat until they start to split (about 5 minutes)
1 TBL lemon juice

Tips: Recipe Rehab

Recipe Rehab Chef tips and tricks / ideas

Lemonade with apples instead of sugar
Try with pith… Try with skin…

Other juice fruits: carrots, celery, beets, etc
. . . . . . . . . .

Try grilled cheese with Mozzarella
Tomato, basil, pesto
Panini grill . No butter
. . . . . . . . . .
Zucchini on Berliner mandolin
Use instead of pasta strings
. . . . . . . . . .
Apple sandwich
Apple, almond butter, granola
Red on top, green apple on bottom
. . . . . . . . . .
Omelet with mustard greens
Mozzarella cheese
. . . . . . . . . .
Guacamole toast with omelet
. . . . . . . . . .
Sear meat
Season first
Baste with butter
Toss on thyme, shallots, garlic, etc
Finish in over for 5-6 minutes
Let rest for 5 minutes for juices to distribute
. . . . . . . . . .

Healthy appetizers
1-Watermelon, feta and basil on toothpics
Garnish with balsamic reduction

2-Caprese Hors d’ouvre

Cherry tomato
Mozzerella cheese
Green or black olive
Spear onto toothpicks

… Substitute what you have:
Pepperoncini, cheddar, basil leaf, etc

3-pokie tuna with ginger and scallion
Lime juice, soy
Serve with won ton chips

4-goat cheese truffles
Press goat cheese around red seedless grapes
Roll across sprinking of paprika or chives or dried basil, parsley, tarragon, thyme, …
Nuts, pistachios, almonds, …
Toothpick and place in small cupcake papers
. . . . . . . . . .
Healthy vegetable chips
Slice thinly on mandolin
Layer onto a tray
Spray with oil and sprinkle with salt
Bake at 275° until they start to brown
Flip over and finish crisping
. . . . . . . . . .
Salad dressings
Carrot and miso vinaigrette
You can substitute peanut butter
Rice wine vinegar, garlic, sesame oil, pickled ginger
Emulsify Canola oil
Opt: mango instead of oil
Blend
. . . . . . . . . .
Healthy Snacks
Young Okra . Eat it raw
Dates
Figs
Belgian endives . Stuff with (eg) tuna fish salad
Edamame beans
Roasted sunflower seeds
Chia seeds
Cocoa nibs
Mini bananas
Greek yogurt with fruit puree . Base for dressing

Robert@RobertAndrews.NET

Robert’s Prime Rib

This is not a quick recipe, but it is a good one that is very easy.  Short recipes for Horseradish Sauce and Au Jus are at the bottom of the page.

INGREDIENTS

  • *  1 large piece Bone in Prime Rib Roast – Large End (see list below)
  • 3/4 C red wine
  • 2 C beef stock
  • 3 TBL butter
  • Lots of whole garlic cloves
  • Several sheets of cheesecloth
    • DRY RUB
  • 4 TBL (1/4 C) orange zest
  • 3 TBL Grandpa's Thunder Powder or Arghhh Powder, brown sugar
  • 2 TBL each  Softened butter,  salt, garlic powder, onion powder, granulated sugar
  • 1 TBL each  Cayenne powder, cumin, corriander, rosemary, parsley, sage, thyme

* See shopping notes at bottom of this page

STEP BY STEP

  1. Buy Prime Rib – Approximately 1 1/2 pounds prime rib per person:   4 = 6 lbs :: 6 = 9 lbs :: 8 = 12 pounds :: etc
    • Prime Rib is a.k.a. Rib Eye Roast or Rib Roast.  Just behind the shoulders on the back –CLICK HERE for cuts of meat – or HERE.•  If budget is of primary concern, feel free to use the Chuck Eye or Eye of the Round for this recipe.
    +-+-+-+-+-+-+-+-+-+-+
    THREE DAYS BEFORE SERVING (APPROXIMATELY)
  2. Rinse meat well, then wrap in cheesecloth and refrigerate for 24 hours
  3. The next day, discard first cheesecloth and pat down with a towel, then replace cheesecloth and refrigerate another two days
    +-+-+-+-+-+-+-+-+-+-+
    TWO DAYS BEFORE SERVING
  4. The next day, discard cheesecloth
  5. Cut ribs off, wrap and refrigerate – they will be used as the rack later
  6.  Cut off any massive sections of fat, but leave some for self-basting, and trim any parts of the meat that have discolored over time.
  7. Prepare dry rub (see above)]
  8. Wipe down lightly with oil or butter.  Coat liberally with dry rub.  (SEE  ABOVE)  Feel free to use other seasoning mixes.
  9. Wrap in plastic and refrigerate for another 48 hours  (total 5 days in the fridge)
    READY TO COOK
  10. When ready to cook, let meat rest on counter for up to an hour.  Warm the meat a bit, or it will seize and you will loose juices.
  11. PREHEAT oven to 500º
  12. Sear all sides (except bone rack side) in an oiled hot cast iron skillet 3-5 minute per side
  13. Tie meat back onto ribs – HINT: Butcher Knot or Surgeon’s Knot – These are helpful knots that will “hold itself” when you use it with meat.  Here is a link to an ULTRA ULTRA Slowdown of a demo video by The Scott Rea Project.
  14. Put in baking pan (ribs down) with wine and beef stock
  15. Insert temperature probe that can be monitored from outside of a closed oven
  16. Bake at 500° for 6 minutes per pound – (eg) 5 pounds = 30 minutes, 7 pounds = 42 minutes, 8 lb = 48 minutes, etc

WARNING:  I prepared this two years ago and it worked out perfectly.  This time, I followed it exactly and my Prime Rib reached 221º by 10:15.  That was over an hour before expected.  Monitor at least every 20 minutes.  Better lukewarm at serving time, than cooked well-done.

  1. Prepare au jus vegetables and set aside
  2. Turn oven to 250°. Bake for approximately 20 minutes per pound – (eg) 5 pounds = 100 minutes, 7 pounds = 140 minutes  . When internal temp gets to 115 degrees, keep oven door closed and turn off heat
  3. Let rest 30-60 minutes in a closed (heat off, but still hot) oven
    Watch internal temperature.
    120° equals rare;
    125° equals medium rare;
    130° equals medium;
    135° equals medium well – approaching sacrilege;
    140° DON’T DO IT… JUST DON’T DO IT.
  4. Ideally, internal temp should reach 120 degrees, at which time you take it out of the oven and cover it with foil, and let it rest for 20-30 minutes on the stovetop.
  5. While it cools, make your au-jus
  6. Cut meat into 3/4 inch slices
  7. Top with au-jus and serve with a TBL of horseradish on the side
  8. Serve with Yorkshire Pudding or potatoes

HORSERADISH SAUCE
• 1 TBL each – Morehouse prep horseradish, dijon mustard, sour cream
• Add salt, chives, black pepper, lemon juice or zest to taste

AU JUS

  • Strain drippings from roasting pan into measuring cup and allow to cool.
  • In hot skillet, add one onion chopped fine and three cloves of garlic till softened.  Put onion into roasting pan.  Deglaze skillet with 1/4 C red wine and pour into roasting pan
  • Skim fat from drippings and pour back into roasting pan.
  • Heat on medium heat over two burners to deglaze.  If necessary, add 1/4 C red wine, but it should not be necessary.
  • Strain drippings/broth back into hot skillet – discard solids
  • Add 1 C beef broth mixed with 1 TBL corn starch
  • Add a sprig of thyme and bring to a boil and cook until it thickens (8-10 minutes)
  • Remove from heat and add 2 TBL butter.  Stir until melted
  • Add salt and pepper to taste
  • Strain into serving cup – discard solids

SHOPPING TIPS

These are some great cuts of meat, but they can be expensive.  Here are some options and the sale price that was available five days before Christmas:

  • $15 USDA Prime Beef Bone-in Ribeye Roast – Large End – Full Retail Price
  • $11 USDA Choice Beef Bone-in Ribeye Roast – Large End – Sale Price
  • $8 USDA Bone in Standing Rib Roast
  • $5 USDA Choice Beef Ribeye Roast
  • $5 * USDA Choice Beef Bone-in Ribeye Roast – Small End
  • $5 USDA Rump Roast
  • $4 USDA Choice Boneless Beef NY Roast
  • $3 USDA Choice Beef Boneless Eye of the Round
  • $3 USDA Choice Beef Boneless London Broil
  • $3 USDA Choice Beef Boneless Cross Rib (X)
  • $3 USDA Choice Beef Boneless Top Round
  • $3 USDA Choice Beef Boneless Bottom Round
  • $3 USDA Choice Beef Boneless Sirloin Tip (X)

(X) means it is only a marginal choice for this recipe.  Better braised.

CLICK HERE TO EXAMINE DIFFERENT CUTS

Roasted Corn and Pepper Soup

Based on a recipe by Barbara Fenzl, Owner of Les Gourmettes Cooking School

  • 4 ears of fresh corn
  • 1 TBL + 1 TBL unsalted butter
  • 1 TBL EVOO
  • 1  onion (1/2 of it minced or grated – the other half just chopped)
  • 8 cloves garlic, 2 minced or grated, 6 whole
  • Salt and pepper to taste
  • 1 poblano chile, roasted, peeled, seeded, and chopped
  • 1 serrano or habanero chile, WHOLE
  • 1 cups chicken stock
  • 1 tablespoon finely chopped cilantro
  • 1 tablespoon fresh lime juice
  • 1 teaspoon sugar

Step by Step:

  1. Cut the corn from the cob and set aside
  2. Cut the cob into 1 inch pieces and put into 4 C water
  3. Add 6 whole cloves garlic and half your onion (chopped) and your uncut serrano
  4. Simmer corn broth for 30-45 minutes
  5. Saute half your corn kernels in EVOO and butter
  6. As soon as they show any sign of color, add your lime and sugar.
  7. Cook 60 more seconds, then remove.
  8. If corn is not in season, use thawed frozen corn kernels, place on a baking sheet, and put under a preheated broiler until browned.
  9. Set aside.
  10. In a medium saucepan, heat 1 TBL of butter; add onion and garlic, season with some salt and pepper and cook over medium heat until onion is translucent, about 10 minutes.
  11. Add poblano chile, and serrano chile.
  12. Cook for 2 or 3 more minutes.
  13. Put the roasted corn kernels in a blender or food processor with 1 cup of the stock.
  14. Blend until thickened and almost smooth.
  15. Add the mixture to the saucepan with the rest of the corn and the stock and bring the mixture to the simmer.
  16. Add cilantro and taste to see if it needs more salt.
  17. Ladle into bowls and serve.

 

Classic and Custom Salad Dressings – COLLECTION INDEX

This page contains fairly simple recipes for making many of the classic dressings from scratch.

Why make your own?

Making many basic dressings is actually easier than running to the store to buy a bottle of a commercial brand. The one catch: pre-measure all your ingredients so you can be whisking IN ORDER AS LISTED the entire time. Here is how easy it is:

Click print at the top of this page, and then click recipes (click to delete) you don’t want to print and they will be deleted.

General Tips

  • Proportion are important:  3 parts oil to 1 part vinegar with a pinch of salt.
  • You can use an egg yolk or Dijon mustard as an emulsifier
  • Mix 2 oz vinegar, a pinch of salt, 2 tsp Dijon or one egg yolk, scant garlic and pepper and mix
  • Put into blender on low and drizzle in 8+ ounces of very good EVOO

Buttermilk Ranch Dressing

1 C buttermilk
1 C Miracle Whip
2 TBL parsley
1 TBL sour cream
1 TBL good white wine
1 TBL onion powder
1 TBL garlic powder
1 tsp salt
1 tsp pepper
1/2 tsp ground cumin

Italian Dressing

1/4 C White Vinegar
a splash of Apple Cider Vinegar
1/2 C Extra virgin olive oil – whisk continually while drizzling in VERY SLOWLY the oil. This will cause the droplets of oil to remain suspended in the vinegar
– Use Avocado Oil for a different taste
1 tsp fresh chopped oregano
a couple leaves of rosemary
two leaves of fresh basil (chopped)

Cobb Salad Dressing

1 tbl Dijon mustard
2 tbl red wine vinegar
oregano
touch of dill
2 tbl olive oil, drizzled and whisking to emulsify.

Green Goddess – Copy Cat

1 Lemon . zest and Juice
1/2 C mayo or Salad Dressing
2 TBL yellow mustard
1/2 C sour cream
3 anchovies – smashed
2 egg yolks
1 TBL tarragon
1 TBL apple cider vinegar
1 TBL granulated sugar
1 TBL parsley
1 TBL chives or scallions
1 TBL cilantro
1 tsp pepper
Salt is not needed because of the anchovies

Sesame Dressing for Noodles

2 limes (juiced)
1 tsp toasted sesame oil
2 TBL soy
1 TBL brown sugar
scant chili pepper powder
1 handful of cilantro (chopped)

Classic Caesar Dressing

  • 2 TBL apple cider vinegar
  • 1/4 C Miracle Whip
  • 2 TBL low fat sour cream
  • 1 TBL deli mustard
  • 2 TBL grated Parmesan Cheese
  • 3 grated garlic cloves
  • 3 chopped anchovies
  • 1 TBL lemon juice
  • 1 tsp Tabasco
  • 1/2 tsp salt
  • 2 tsp Worcestershire
  • 1 teaspoon black pepper
  • 3 whites of green peppers / chives
  • 1 T brown sugar
  • 3 egg yolks
  • 1 T Sesame oil
  • 1/2 CU olive oil – after initial mix
  • 1 TBL water ++++ as needed for consistency

Instructions
1. Mix all ingredients except water and oil
3. Drizzle oil whisking continually
4. Add water, mixing until approx the consistency of mayonnaise
5. Toss with romaine lettuce

Hot Bacon Dressing

Traditional Dressing for Spinach Salad

4 slices bacon (cooked crisp and drained)
1 tsp brown sugar
1 TBL red wine vinegar
4 green onions (chopped)
salt and black pepper to taste
horseradish to taste

1. Saute bacon until crisp.
2. Drain, and reserve 1 tsp bacon drippings.
3. Crumble into pan.
4. Add sugar, vinegar and other spices into pan.
5. Clean and pat dry baby spinach leaves
6. Toss with dry spinach leaves

Coco’s Sesame Dressing

We moved to Spain from Phoenix nearly two years ago. One of the things that I brought with me was three bottles of Coco’s Asian Sesame Dressing. I am on my last bottle, so I prepared this Copy Cat recipe that I’d like feedback on, and any improvements offered would be appreciated.

The Copy Cat recipe that I created is HERE. I decided to not move it to this page, since I would lose all of the wonderful comments.

Caesar Salad

INGREDIENTS

½ C mayo or Miracle Whip
1 TBL Worchestershire Sauce
1 TBL Dijon mustard
1 tsp red wine vinegar
1 tsp grated garlic
zest and juice from one lemon
salt and pepper

2/3 C EVOO
grated Parmesan for garnish

STEP BY STEP

Place first seven ingredients together in a blender
Turn blender on low
Slowly drizzle in EVOO
Spoon mixture onto lettuce leaves
Sprinkle with grated Parmesan
Eat with your fingers

HTML Snippets Powered By : XYZScripts.com