See this recipe on air
Sunday Nov. 07 at 10:00
AM ET/PT.
Recipe
Summary Difficulty:
Medium Prep Time: 30
minutes Inactive Prep Time:
15 minutes Cook Time: 1 hour
40 minutes Yield: 6 to 8
servings User
Rating:
Poached
Chicken:
1 chicken, about 3 1/2 pounds
1 large onion, peeled
3 cloves garlic, peeled
1/4 bunch fresh thyme
1 bay leaf
4 poblano chiles
Extra-virgin olive oil
1 onion, chopped
4 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1 cup finely ground tortilla
chips (ground in a food
processor)
Salt
Leaves from 1/2 bunch fresh
cilantro, chopped
Smoky Chile Cornbread, recipe
follows
For garnish:
Shredded jack cheese
Chopped fresh cilantro leaves
Lime wedges
Remove
the giblets from the chicken.
Discard the liver (it makes the
broth bitter) and hold onto
everything else. Rinse the
chicken with cool water. Put the
chicken, onion, and giblets in a
large stockpot. Pour in enough
cold water just to cover by 1
inch (about 3 quarts). Toss in
the garlic and herbs and allow
the water to slowly come to a
boil over medium heat. Skim off
the foam then reduce the heat
and simmer gently for 1 hour,
uncovered, until the chicken is
cooked through. Skim any
impurities that rise to the
surface; add more water if
necessary to keep the chicken
covered.
Carefully remove the chicken
to a cutting board and let it
cool. With a slotted spoon,
remove the vegetables, giblets,
thyme and bay leaf from the pot
and discard. Reserve chicken
broth. When the chicken is cool
enough to handle, discard the
skin and bones; shred the meat
by hand.
Meanwhile, seed, core, and
thinly slice the poblano
peppers.
Heat a 2-count of olive oil
in a medium saucepan over medium
heat. Add the onion and garlic
and cook until softened, about 5
minutes. Dust the vegetables
with the ground cumin,
coriander, and oregano, and
stir; cook 1 minute. Stir in the
ground tortillas. Pour in the
reserved chicken broth, season
with salt and cook 20 minutes.
Now add the shredded chicken and
chiles, and the cilantro and
cook 5 more minutes. Taste for
seasoning.
To serve, ladle the chili
into big bowls and garnish with
grated cheese, cilantro, and a
wedge of lime. Serve with the
Smoky Chile Cornbread.
Smoky
Chile Cornbread:
4 strips bacon, chopped
2 cups cornmeal, white or yellow
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons salt
4 eggs
2 cups milk
1 canned chipotle chile,
drained, stemmed, seeded and
minced
2 tablespoons finely chopped
fresh chives, optional
Preheat the oven to 350
degrees F.
Put the bacon into a cold
10-inch cast iron pan and cook
over medium heat until the fat
is rendered and the bacon bits
are crisp, 5 to 7 minutes. Use a
slotted spoon to remove the
bacon to a paper towel lined
plate. Keep the bacon fat in the
pan and set aside.
In a large bowl, whisk
together the cornmeal, flour,
baking powder, sugar, baking
soda, and salt. In a separate
bowl beat the eggs with a whisk
until foamy; whisk in the milk.
Add the milk mixture to the dry
ingredients and stir just until
combined. Fold in the bacon
bits, chile, and chives. Pour
the batter into the cast iron
pan. Bake until a toothpick
inserted in the center comes out
clean, about 20 to 25 minutes.
In a big
bowl, mix the flour, salt, and 1
3/4 cups milk, in that order.
Whisk vigorously by hand until
it is the consistency of heavy
cream. Break eggs and fold them
in with a whisk. Add the
remaining 1 3/4 cups of the milk
to the melted butter and pour
into the mixture. Continue
mixing the batter until it
becomes shiny and smooth.
Finally sieve the batter to get
rid of any lumps. Leave to rest
for 2 to 3 hours.
Dip a piece of kitchen paper
in vegetable oil and grease a
small frying pan. Ladle a
spoonful of batter into the pan.
With a flick of the wrist swivel
the pan in order to get a nice
even covering all over. A good
crepe should be paper- thin.
Cook on a high heat and flip it
over when you see the edge
turning golden brown. Remove
crepes from pan and keep aside
in a warm place.
Melt the
butter in a big saucepan on a
high heat. Add the sugar and
cook for about 10 minutes until
it caramelizes. It should be a
golden color.
Combine the lemon with the
orange juice and pour it in when
the caramel is bubbling. Be
careful not to burn the butter
or yourself. Add Grand Marnier
and continue whisking as the
mixture curdles a little and let
it cook for 10 minutes to
reduce. Finally mix with an
electric hand-mixer to ensure
that the butter is fully
integrated.
Fold the crepes in 4 and put
them into a deep frying pan.
Spoon in enough orange butter to
barely cover them and, on a high
heat, reduce the liquid, turning
the crepes over to make sure
that they absorb the orange
butter.
To serve, place the crepes on a
dessert plate. Spoon the orange
butter over them and garnish
with a sprinkling of the zest.
Zest:
3 oranges
4 teaspoons syrup (made by
boiling 1 cup sugar and 3/4 cup
water in a small saucepan)
Peel the
zest from the oranges and cut it
very thinly. Blanch in boiling
water 3 times and drain it to
remove the bitterness. Put the
zests in a saucepan with the
syrup. Simmer over low heat for
20 minutes.
2 cups
buttermilk
3 eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
4 tablespoons sugar
1/2 cup pecans, toasted and
finely ground (not chopped)
1/2 stick unsalted butter,
melted
3 bananas, peeled and sliced in
1/4-inch circles
Maple Butter, recipe follows
Confectioners' sugar, to garnish
Candied Pecans, to garnish
Preheat
the oven to 200 degrees F.
In a large mixing bowl whisk
the buttermilk, eggs, and
vanilla together so they are
well combined. In a separate
bowl mix the flour, baking
powder, soda, salt, and sugar.
Combine the wet ingredients with
the dry and stir with a spoon to
get rid of the lumps. Fold in
the pecans, most of the melted
butter and whisk until batter is
smooth. Heat a griddle or
skillet over medium low heat and
swirl around a little melted
butter to keep the pancakes from
sticking. Using a ladle pour the
batter into the pan, see Cook's
note*
Cook the pancakes on 1 side
until they are set and then
lightly press the bananas into
the batter. When small bubbles
appear on the uncooked surface,
flip the pancakes and cook until
golden on both sides, about 8
minutes. Transfer pancakes to a
warming plate in the oven while
you make the rest.
To serve, slice the
maple-honey butter, layer it
between the stack of pancakes
and place in the oven to melt
for 1 1/2 minutes. Sprinkle with
confectioner's sugar and candied
pecans.
*Cook's note: The trick to
perfect round pancakes is
pouring all the batter in the
same spot and letting it roll
out to a complete circle.
Maple
Butter:
2 sticks unsalted butter,
softened
1/4 cup pure maple syrup
2 tablespoons honey
1 piece parchment or greaseproof
paper
In a
mixing bowl, using a spatula
mash the butter with the maple
syrup and honey until well
blended. Roll it up in the
paper, like a tube and twist the
ends. Chill in the refrigerator
for 30 minutes.
2 tablespoons oat
flour
2 tablespoons cake flour (*Cook's Note:
use low-gluten, which keeps the pancake
from getting tough)
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
4 jumbo eggs, separated
2 tablespoons sugar
4 ounces buttermilk
2 tablespoons lemon juice
2 large apples, peeled and grated
(recommended: Golden Delicious)
2 tablespoons butter
Cinnamon, for sprinkling
4 tablespoons walnuts, chopped
Powdered sugar, for sprinkling
Special equipment: 10-inch ovenproof
non-stick frying pan
Serving suggestion: Maple, Apple
Cider and Nutmeg syrups
Preheat oven to
350 degrees F.
Combine the flours, baking powder,
salt, cinnamon, and nutmeg together in a
bowl and mix together. Beat the egg
yolks until foamy and add the
buttermilk. Add the dry ingredients to
the wet ones. Mix thoroughly to ensure
that they are well incorporated.
Add the lemon juice to the grated apple.
Pour the batter into the apple mixture.
Whip the egg whites to stiff peaks, and
add sugar. Gently fold into the apple
batter.
Melt the butter in a 10 inch ovenproof
non-stick frying pan. Pour in the batter
and sprinkle with the cinnamon and
sugar. Toss on the chopped walnuts and
bake in oven for 20 minutes. Remove and
dust with powdered sugar. Cut into
wedges and serve immediately.
2 thin salmon
fillets
3 flounder fillets
8 sea scallops
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
Salt and pepper, for seasoning
Canola oil, for brushing
Compound Butter:
4 ounces butter (1 stick), at room
temperature
1 teaspoon dry parsley flakes
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
On your counter
top lay out a sheet of parchment paper
and top it with a layer of plastic wrap.
Lay out your fillets of salmon, tails
away from you. Overlap the fillets of
flounder about 1-inch over the tails of
the salmon. Then place the scallops on a
metal skewer and set at the end of the
flounder furthest from you. Sprinkle the
herbs over the fish and season with salt
and pepper.
Using the plastic wrap pull the fish
towards you so that the plastic begins
to pull the flounder over the scallops.
Be sure not to roll the plastic into the
fish roll. Use a sheet pan to push the
roll tightly as you pull the plastic
toward you. The roll should be tight and
you should be able to remove the sheet
of plastic. Then roll the fish in the
parchment away from you so it is covered
and can be place into the refrigerator.
Refrigerate for 1 hour.
For Compound Butter: In a large bowl
using a wooden spoon mix all
ingredients. Place the mixture on a
piece of parchment and fold the
parchment over itself. Pull to form a
roll and twist the ends. Place in the
freezer for 10 minutes to set up. Slice
into 1/4-inch rounds and remove the
parchment.
Preheat your broiler and place the oven
rack 6-inches from the heating element.
Remove the metal skewer and slice the
roulade into 3/4 to 1-inch rounds. Place
onto a broiler pan and brush each round
with canola oil. Put under the broiler
for 3 to 6 minutes depending on how well
done you like your fish.
Serve with 1 slice of compound butter on
each fish roll.
Recipe
Summary Difficulty:
Medium Prep Time: 20 minutes Cook Time: 45 minutes Yield: 4 to 6 servings User
Rating:
3 cups tomato
sauce
1 1/4 cups flavored croutons
1/3 cup grated Parmesan
2 eggs
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh oregano
1 teaspoon finely chopped rosemary
1 teaspoon finely chopped thyme
1 clove garlic
1 pound flank steak, pounded to 1/4-inch
thick
Olive oil, for brushing
Salt and pepper
Vegetable oil, for searing
Preheat the oven
to 350 degrees F. Place the tomato sauce
in a 9 by 13-inch baking dish and place
in the oven to heat.
In a the bowl of a food processor mix
the croutons, cheese, eggs, herbs and
garlic until it forms a paste.
Brush the pounded flank steak with
the olive oil and season generously with
the salt and pepper. Spread the filling
evenly over the meat. Roll tightly and
tie with butcher's twine.
In a large saute pan heat 1 to 2
tablespoons of vegetable oil and sear
all sides of the rolled meat. Remove
from the pan.
Add to the hot tomato sauce, cover
with a tin foil tent so that the foil is
not touching the meat. Braise for 35
minutes or, up to 3 hours.
4 cups water
10 ounces farro (about 1 1/2 cups)
2 teaspoons salt, plus more to taste
1 pound tomatoes, seeded and chopped
1/2 sweet onion (recommended: Walla
Walla) chopped
1/4 cup snipped fresh chives
1/4 cup finely chopped fresh Italian
parsley leaves
1 large garlic clove, minced
2 tablespoons balsamic vinegar
Freshly ground black pepper
1/4 cup extra-virgin olive oil
Combine the water
and farro in a medium saucepan. Add 2
teaspoons of salt. Bring to a boil over
high heat. Reduce the heat to
medium-low, cover, and simmer until the
farro is tender, about 30 minutes. Drain
well, and then transfer to a large bowl
to cool.
Add the tomatoes, onion, chives, and
parsley to the farro, and toss to
combine.
In a medium bowl, whisk together the
garlic, vinegar, salt, pepper, and olive
oil. Add the vinaigrette to the salad
and toss to coat.
The salad can be refrigerated
overnight. Bring to room temperature
before serving.
Episode#: EI1C05
Emeril's
Peasant-style Monkfish with Garlic
Croutons
Recipe courtesy Emeril Lagasse,
2001
See this recipe on air
Thursday Jul. 15 at 12:00 AM
ET/PT.
Recipe
Summary Difficulty:
Medium Prep Time: 20 minutes Cook Time: 50 minutes Yield: 4 servings User
Rating: No Rating
2 (8 to 10-ounce)
monkfish tails
4 teaspoons Creole seasoning
3 tablespoons olive oil
1/2 pound chorizo, removed from casings
1 cup chopped yellow onions
3/4 cup chopped green bell pepper
2 tablespoons minced shallots
1 tablespoon minced garlic
1 tablespoon tomato paste
1 cup peeled, seeded and chopped Roma
plum tomatoes
1/2 cup dry white wine
1/2 cup pitted black olives, halved
1/2 cup pimento-stuffed olives, halved
1/2 pound new potatoes, scrubbed and
quartered lengthwise
1 tablespoon chopped fresh oregano
1 bay leaf
2 1/2 cups shrimp or fish stock
1 loaf French or Italian bread, cut into
3/4-inch thick slices
4 garlic cloves, peeled and lightly
crushed
1/4 to 1/3 cup extra-virgin olive oil
1/4 cup grated Parmesan
3 tablespoons chopped fresh parsley
Preheat the oven
to 350 degrees F.
Season the monkfish on all sides with
the Creole seasoning.
In a large dutch oven, heat the oil
over medium-high heat. Add the monkfish
and sear, about 2 minutes per side.
Remove from the pan and set aside. Add
the chorizo to the oil in the pan and
cook, stirring, until brown, about 3
minutes. Add the onions and bell peppers
and cook, stirring, for 3 minutes. Add
the shallots and garlic, and cook,
stirring, for 30 seconds. Add the tomato
paste and cook until browned, about 2
minutes. Add the tomatoes and cook for 1
minute. Add the wine and stir to deglaze
the pan, about 1 minute. Add the olives,
potatoes, oregano, and bay leaf, and
cook, stirring, for 1 minute. Add the
shrimp stock and stir well. Bring to a
boil. Remove from the heat, return the
monkfish to the pan, cover tightly and
roast until the fish is tender, 35 to 40
minutes.
Remove from the oven.
To make the Garlic Croutons, place
the sliced bread on a baking sheet and
lightly toast on 1 side for 5 minutes.
Remove from the oven and rub the toasted
side with crushed garlic cloves. Turn
and rub on the other side with the
garlic. Using a pastry brush, brush the
top (untoasted) side lightly with the
oil. Return to the oven and bake until
just starting to brown. Remove from the
oven.
Divide the monkfish and pan juices
among 4 large, deep bowls. Sprinkle each
portion with the cheese and parsley and
stand the toasted garlic bread up inside
the bowls. Serve immediately.
See this recipe on air
Thursday Jul. 22 at 2:30
PM ET/PT.
Recipe
Summary Difficulty:
Easy Prep Time: 10
minutes Yield: 6 servings User
Rating: No
Rating
1/2 cup
rice wine vinegar
3 tablespoons sugar
2 tablespoons light oil, such as
canola or safflower
1 pound daikon radish, peeled
and thinly sliced
1 English or seedless cucumber,
thinly sliced
1 red bell pepper, seeded and
very thinly sliced
1 teaspoon crushed red pepper
flakes
20 fresh basil leaves
In the
bottom of a medium bowl, combine
vinegar, sugar, oil. Add daikon,
cucumber, bell pepper, pepper
flakes. Toss and combine. Cover
and chill until ready to serve.
When ready to serve, tear
basil into pieces and add to
salad. Toss salad to incorporate
basil and serve.
3 3/4 cups water
2 oranges, zested
2 cups jasmine rice, rinsed
2 tablespoons canola or safflower oil, 2 turns
of the pan
1 1/2 to 1 3/4 pounds chicken breast tenders,
2 packages, sliced on an angle into bite-size
pieces
3 cloves garlic, crushed
1 medium yellow skinned onion, sliced
1 red bell pepper, seeded, quartered and
sliced
1 cup shredded carrots, store bought, or 2
medium carrots cut into matchsticks
6 scallions, cut on an angle into 2 inch
pieces
1 cup snow peas, a couple of handfuls
Garnish:
2 ounces (1/4 cup) chopped peanuts or nut
topping, available on the baking aisle
2 to 3 tablespoons chopped cilantro leaves or
flat-leaf parsley, for garnish
2 to 3 tablespoons chopped fresh basil leaves
Heat water with orange
zest to boiling. Add rice, return to boil,
stir. Cover pot and reduce heat to simmer.
Cook rice until tender, 18 minutes. Fluff with
fork.
For stir-fry, heat a large nonstick skillet
over high heat. Add chicken, garlic and onion,
stir-fry 3 minutes. Add remaining veggies and
stir-fry 5 minutes more. Heat all ingredients
for sauce together in a small pot over low
heat, stirring the sauce until all ingredients
are combined. Transfer stir-fry to a large
platter and pour sauce evenly over the chicken
and vegetables. Sprinkle the platter with
chopped nuts, cilantro, and basil. Serve
jasmine rice in a separate dish with an ice
cream scoop to serve the rice with -- it makes
perfect, pretty, round portions of rice on the
dinner plates.
10
tomatoes, quartered
4 avocados, peeled, halved, and
pitted
Extra-virgin olive oil, for
drizzling
1 red onion, sliced
1/2 lemon
1 cup pesto sauce
1/2 cup pine nuts
Parmiggiano-Reggiano
Preheat a
grill over medium heat.
Cover a large tray with tomato
quarters, and set aside.
Place avocado halves in a bowl
and drizzle with olive oil. Place
each half on a hot open grill for
about 30 to 45 seconds. Remove and
place on top of the tomatoes
arranged on tray. Drizzle with
olive oil again.
In another bowl, cover the red
onion slices with the juice from
the lemon half and olive oil.
Place onions in the empty avocado
pit holes. Cover with the
lemon/olive oil mix. Then, top
with pesto, distributing
generously on all sides. Sprinkle
pine nuts and cheese on top, to
taste.
Michael
Chiarello's Babyback Ribs with
Espresso Barbecue Sauce
Recipe courtesy Michael
Chiarello
See this recipe on air
Friday Jul. 09 at 5:30 PM
ET/PT.
Recipe
Summary Difficulty:
Medium Prep Time: 20 minutes Cook Time: 2 hours 30
minutes Yield: 4 to 6
servings User
Rating:
Click photo to enlarge
2 racks baby
back ribs (about 4 to 6 ribs per
person)
Grey salt
Freshly ground black pepper
Espresso Sauce, recipe follows
Preheat oven
to 325 degrees F.
Cut each rack of ribs in half
along the bone so they can be easily
stacked. Lay them out on the
parchment paper in which they were
wrapped for easy cleanup.
Salt and pepper liberally on both
sides and pat spices into the meat.
Make sure to over season the ribs,
because part of the rub will
inevitably come off in the pan. On a
cookie sheet lined with aluminum
foil, stack the ribs close together,
about 3 layers high. Place in the
oven for 2 hours, shifting the
bottom layer of ribs to the top
every 30 minutes until they are
tender and almost falling off the
bone.
One half hour before serving,
transfer ribs to a preheated grill
(if using coals, make sure they have
burnt down to an ember). Brush ribs
with Espresso Sauce and close grill.
Continue to turn and brush the ribs
with sauce every 10 minutes, about 3
more times.
Espresso
Barbecue Sauce:
4 tablespoons mashed and minced
garlic
4 tablespoons extra-virgin olive oil
1 cup cider vinegar
1/2 cup soy sauce
2 cups ketchup
2 cups honey
Grey salt
2 demitasse cups espresso (or about
1/2 cup of strong coffee or instant
espresso)
Fresh ground black pepper
Mash garlic
with the side of a knife and then
mince finely to release oils.
Add olive oil to a preheated
saute pan. Add the garlic and saute
until it gets light brown, about 1
minute. Add cider vinegar, soy
sauce, ketchup, and honey and stir
well. Add a pinch of grey salt, then
whisk in the coffee. Add freshly
ground black pepper, to taste. Bring
to a simmer and simmer for 10
minutes.
Let cool and store in
refrigerator for up to 2 weeks.
Jan
Birnbaum's New Orleans-style Babyback
Beer Ribs
Recipe courtesy Jan Birnbaum
See this recipe on air
Friday Jul. 09 at 5:30 PM
ET/PT.
Recipe
Summary Difficulty:
Medium Prep Time: 30 minutes Cook Time: 3 hours 30
minutes Yield: 6 servings User
Rating:
Click photo to enlarge
Spice Rub Mix:
4 tablespoons kosher salt
2 tablespoons paprika
2 tablespoons chili powder
1 tablespoon toasted and ground cumin
1 tablespoon toasted and ground
coriander
1/2 teaspoon ground cinnamon
1 teaspoon grated lime zest
1 tablespoon crumbled achiote
Ribs:
3 racks baby back pork ribs (about 5
pounds)
1 quart chicken stock
64 ounces beer
3 bay leaves
Sauce:
1/4 cup extra-virgin olive oil
4 poblano chiles, seeded and chopped
3 medium onions, roughly cut
2 tablespoons minced garlic
3 carrots, roughly chopped
2 sliced and seeded jalapeno chile
peppers
2 (20-ounce) cans Roma tomatoes
3/4 cups molasses
1 cup honey
1 (2-ounce) can chipotle chiles in
adobo sauce
1 orange, peeled with pith removed
Salt and freshly ground black pepper
3/4 cup red wine vinegar
3/4 cup lime juice
Spice Rub Mix:
Mix together all ingredients.
Ribs: Preheat gas grill on low for
1/2 hour. If using charcoal, let the
coals burn to embers, also about 1/2
hour after lighting.
Cut the rib racks in half
horizontally along the bone. Season
the ribs with a 1/2 of the spice rub
mix. In a large roasting pan, add
chicken stock, beer, and the bay
leaves. Lower the ribs into the
liquid. Bring up to a simmer and poach
the ribs for 15 minutes.
Take the ribs out of the liquid and
season them with the other 1/2 of the
spice rub on both sides. While
re-spicing the ribs, bring the liquid
up to a boil over low heat to reduce.
Take the ribs outside to the grill.
The coals should be at the ember
stage. Gas grills stay on low. Place
ribs on the grill and cover to smoke
for 2 hours. While ribs are cooking,
the sauce can be finished.
Add the olive oil to a large,
preheated saute pan. Add the poblanos
and onions, and saute for 5 or 6
minutes, until carmelized. Add the
garlic, carrots, and jalapenos and
saute another 3 minutes. Add the Roma
tomatoes and let it simmer 20 minutes.
Add the molasses, honey, and chipotle
with adobo sauce. Add the orange, then
salt and pepper. When the initial
braising liquid has reduced by half,
add this to the sauce mixture. Let
everything simmer for 20 minutes, or
pop in a preheated 350 degrees F oven
for 20 minutes.
Blend sauce mixture in a blender or
food processor until smooth. Stir in
red wine vinegar and lime juice.
Bring sauce to grill and brush on
ribs for the last half hour of
grilling.
10 sweet
onions (like Vidalias) or a
combination of sweet and red
onions
3 tablespoons butter
1 teaspoon salt
2 cups white wine
10 ounces canned beef consume
10 ounces chicken broth
10 ounces apple cider
(unfiltered is best)
Bouquet garni; thyme sprigs, bay
leaf and parsley
1 loaf country style bread
Kosher salt
Ground black pepper
Splash of Cognac (optional)
1 cup Fontina or Gruyere cheese,
grated
Trim the
ends off each onion then slice
from end to end. Remove peel and
finely slice into half moon
shapes. Set electric skillet to
300 degrees and add butter. Once
butter has melted add a layer of
onions and sprinkle with a
little salt. Repeat layering
onions and salt until all onions
are in the skillet. Do not try
stirring until onions have
sweated down for 15 to 20
minutes. After that, stir
occasionally until onions are
dark mahogany and reduced to
approximately 2 cups. This
should take 45 minutes to 1
hour. Do not worry about
burning.
Add enough wine to cover the
onions and turn heat to high,
reducing the wine to a syrup
consistency. Add consume,
chicken broth, apple cider and
bouquet garni. Reduce heat and
simmer 15 to 20 minutes.
Place oven rack in top 1/3 of
oven and heat broiler.
Cut country bread in rounds
large enough to fit mouth of
oven safe soup crocks. Place the
slices on a baking sheet and
place under broiler for 1
minute.
Season soup mixture with
salt, pepper and cognac. Ladle
soup into crocks leaving one
inch to the lip. Place bread
round, toasted side down, on top
of soup and top with grated
cheese. Broil until cheese is
bubbly and golden, 1 to 2
minutes.
See this recipe on air Thursday Jun.
24 at 12:00 AM ET/PT.
Recipe
Summary Yield: 6
servings User Rating: No
Rating
Click photo to enlarge
2 pounds fresh bay
scallops, shucked
1/4 cup chopped red bell peppers
1/4 cup chopped yellow bell peppers
1 small fresh jalapeno, seeded and chopped
(about 1 tablespoon)
1/2 cup chopped red onion
3/4 cup fresh lime juice
1/2 cup coconut milk
1/4 cup olive oil
1/4 cup chopped fresh cilantro leaves
1 tablespoon chopped garlic
Salt
Freshly ground black pepper
1 cup all-purpose flour
1 avocado, peeled, pitted and small diced
1 tablespoon chopped fresh cilantro leaves
Preheat the fryer.
Combine the scallops, bell peppers, jalapeno,
red onion, lime juice, coconut milk, olive
oil, cilantro and garlic in a mixing bowl. Mix
well. Season with salt and pepper. Cover and
refrigerate for 30 minutes. Divide the mixture
in half. Seviche: Cover one of the halves and
place back in the refrigerator until ready to
serve. Drain the remaining half. Escabeche:
Place the flour in a shallow bowl and season
with salt and pepper. Dredge the remaining
half of scallops in the seasoned flour,
coating completely. Fry in batches until
golden brown. Remove and drain on paper
towels. Season with salt and pepper. Spoon the
Seviche into each parfait glass. Top the
Seviche with a spoonful of the avocado. Season
with salt and pepper. Spoon the Escabeche over
the avocado. Garnish with cilantro.
Grilled Sea
Scallops with Pasta Rags, Homemade Pesto, Current
Tomatoes, Fresh Asparagus and Chantrelle Mushrooms
Recipe courtesy Emeril Lagasse, 2000
See this recipe on air Thursday Jun. 24 at
12:00 AM ET/PT.
Recipe
Summary Yield: 4 to 6
servings User Rating: No
Rating
Click photo to enlarge
1 pound fresh pasta sheets
3 tablespoons plus 1 cup olive oil
Salt
Freshly ground black pepper
2 cups fresh basil leaves, packed
1/2 cup pine nuts, toasted
2 teaspoons chopped garlic
1/4 cup grated Parmigiano-Reggiano cheese
24 fresh sea scallops, cleaned
1 pint tear or pear tomatoes, red or yellow
1 pound fresh asparagus, blanched
1 pound fresh chanterelle mushrooms, cleaned
Bring a pot of salted water
to a boil. Tear the pasta into 1-inch pieces.
Drizzle a little olive oil into the water and add
the pasta. Cook until tender, about 4 to 6 minutes.
Remove from the water and drain. In a mixing bowl,
toss the pasta with a tablespoon of the olive oil.
Season with salt and pepper. Set aside. In the cup
of an electric blender, combine the basil, nuts,
garlic and cheese. Blend thoroughly. Season with
salt and pepper. With the blender running, slowly
drizzle in 1 cup of the oil. The mixture will be
thick. Season with salt and pepper. Set aside.
Preheat the grill. Season the scallops with a
tablespoon of the olive oil, salt and pepper. Place
the scallops on the grill and cook for 2 to 3
minutes on each side or until the scallops are firm
to the touch. In a saute pan, over medium heat, add
the remaining tablespoon of the oil. When the oil is
hot, add the tomatoes. Season with salt and pepper.
Saute for 2 minutes. Add the asparagus and
mushrooms. Season with salt and pepper. Continue to
saute for 3 to 4 minutes or until the mushrooms are
wilted. In a large mixing bowl, toss the pasta with
the vegetables and pesto. Mix well. Add the cheese
and mix well. Readjust the seasonings if needed.
Mound the pasta in the center of each serving plate.
Lay the scallops over the pasta. Garnish with
parsley.
Scallop
Dumplings with Asian Slaw and Chili Butter Sauce
Recipe courtesy Emeril Lagasse, 2000
See this recipe on air Thursday Jun. 24 at
12:00 AM ET/PT.
Recipe
Summary Yield: 6 to 8
servings User Rating: No
Rating
Click photo to enlarge
1 pound fresh raw bay
scallops, cleaned
1 large egg white
2 tablespoons chopped yellow onions
1 tablespoon chopped fresh cilantro leaves
1/2 teaspoon salt
1/8 teaspoon cayenne
2 teaspoons sesame oil
2 dozen round wrappers
15 romaine lettuce leaves
2 tablespoons olive oil
1 recipe Chili Butter Sauce, recipe follows
1 recipe Crunchy Asian Slaw, recipe follows
1 tablespoon chopped chives
Put the scallops, egg white,
onions, cilantro, salt, cayenne, and sesame oil in a
food processor and pulse 2 or 3 times to finely
chop. Do not puree. Working 1 dumpling at a time,
place 1 tablespoon of the filling the center of each
wrapper. Lightly wet the edges of the wrappers with
water. Fold in 1/2, forming a semicircle and crimp
the edges. Place the finished dumplings on a
parchment-lined baking sheet and cover with a damp
cloth. Fill half of the wok with water. Place over
medium-high heat and bring to a boil. Line the
bottom of a medium bamboo steamer with lettuce
leaves. Lay the dumplings on top of the lettuce
leaves and cover with the lid. Place the steamer in
the wok and steam for 6 to 8 minutes. Carefully
remove the steamer and remove the dumplings. Heat
the oil in a large saute pan, over medium heat. When
the oil is hot, add the dumplings. Cook for about 1
minute or until crispy on the first side. Remove
from the pan. Spoon the sauce in the center of each
plate. Mound the slaw in the center of the sauce.
Lay the dumplings around the slaw. Garnish with
chives.
CHILI BUTTER SAUCE:
1 tablespoon chopped shallots
1 tablespoon chopped garlic
1 cup dry white wine
1/2 pound butter, cold and cubed
1 tablespoon chili paste (found in Asian markets)
In a small saucepan, over
medium heat, combine the shallots, garlic and wine.
Bring to a boil and reduce by half. Whisk in the
butter, 1 cube at a time, until all of the butter is
incorporated and the sauce coats the back of a
spoon. Strain through a fine mesh sieve. Season with
salt and pepper. Add the chili and mix well. Yield:
about 1 1/2 to 2 cups
CRUNCHY ASIAN SLAW:
1 tablespoon olive oil
2/3 cup unsalted roasted peanuts
1/4 cup rice wine vinegar
2 tablespoons sesame oil
1 tablespoon honey
1 teaspoon chili paste
1/2 cup mayonnaise
Salt
Freshly ground black pepper
1/2 pound Napa cabbage, cored and shredded
1/2 pound red cabbage, cored and shredded
1/2 pound fresh spinach, cleaned, stemmed, and
thinly sliced
2/3 cup thinly sliced red onions
1/3 cup chopped green onions, green part only
1/3 cup loosely packed fresh cilantro leaves
In a skillet, heat the oil
over medium heat. Add the peanuts, stirring often,
toast them for 3 to 4 minutes. Remove from the and
set aside. In a mixing bowl, combine the vinegar,
sesame oil, honey, chili paste, and mayonnaise.
Season with salt and pepper. Mix well. In a large
mixing bowl, combine the remaining ingredients. Mix
well. Add the dressing and peanuts, toss to mix well
and evenly. Season with salt and pepper. Keeps for 1
day before getting soggy. Yield: 6 to 8 servings
4 cups water
10 ounces farro (about 1 1/2 cups)
2 teaspoons salt, plus more to taste
1 pound tomatoes, seeded and chopped
1/2 sweet onion (recommended: Walla Walla)
chopped
1/4 cup snipped fresh chives
1/4 cup finely chopped fresh Italian parsley
leaves
1 large garlic clove, minced
2 tablespoons balsamic vinegar
Freshly ground black pepper
1/4 cup extra-virgin olive oil
Combine the water and
farro in a medium saucepan. Add 2 teaspoons
of salt. Bring to a boil over high heat.
Reduce the heat to medium-low, cover, and
simmer until the farro is tender, about 30
minutes. Drain well, and then transfer to a
large bowl to cool.
Add the tomatoes, onion, chives, and
parsley to the farro, and toss to combine.
In a medium bowl, whisk together the
garlic, vinegar, salt, pepper, and olive
oil. Add the vinaigrette to the salad and
toss to coat.
The salad can be refrigerated overnight.
Bring to room temperature before serving.
Episode#: EI1C05
Shrimp Spring Rolls with
Peanut Dipping Sauce
Recipe courtesy Michele Adams and Gia
Russo, Wedding Showers, Chronicle Books,
2000
See this recipe on air Wednesday Jun. 30
at 10:00 AM ET/PT.
Recipe
Summary Difficulty:
Medium Prep Time: 30 minutes Cook Time: 35 minutes Yield: 8 servings User Rating: No
Rating
Dipping Sauce:
2 tablespoons minced fresh ginger
1/4 cup hot water
1/2 cup peanut butter
2 tablespoons soy sauce
4 tablespoons rice vinegar
2 tablespoons sweet white miso
1/4 teaspoon red pepper flakes
Spring Rolls:
3 ounces bean thread noodles, cooked and drained
1 cup finely shredded cabbage
1/3 cup grated carrot
1/4 cup sliced green onion
1/4 cup sesame seeds, toasted
16 cilantro leaves, whole
16 mint leaves, whole
1 pound shrimp, cooked, peeled and split in half
lengthwise
16 (6-inch) round sheets rice paper
To make the dipping sauce:
combine the first 6ingredients in a small bowl and
season, to taste, with red pepper flakes. Set aside.
To make the rolls: in a large bowl combine the
bean thread noodles, cabbage, carrots, green onion,
and sesame seeds. Place the cilantro, mint and
shrimp in separate work bowls nearby.
To soften the rice paper, fill a pie plate or
shallow baking dish with tepid water. Place 2 or 3
rice paper sheets in the water and allow to soak
about 45 seconds to 1 minute. Remove 1 at a time and
carefully stack between sheets of paper towels.
Continue soaking and draining until you have
softened 16 rice sheets.
Turn over the stack and begin working from the
bottom of the stack first. Place a softened rice
paper sheet on a clean work surface. On the bottom
third of the sheet, pile 1/4 cup of the noodle
mixture. Just above the noodles, place a shrimp
half, skin side down, and top with a cilantro leaf
and mint leaf. Fold the bottom of the paper up and
over the noodle mixture, then fold each side toward
the center, rolling gently and as tightly as
possible from the bottom until completely rolled.
Place rolls seam side down on a plate and continue
until all ingredients have been used.
Keep assembled rolls under wet paper towels
covered with plastic wrap. Store at room temperature
up to 3 hours, do not refrigerate.
Copyright, 1999,
The Barefoot
Contessa Cookbook,
All rights reserved
See this recipe on
air Monday Jun. 14
at 5:30 PM ET/PT.
This recipe is
available for a
limited time only. Why?
Recipe
Summary Difficulty:
Easy Prep Time: 10
minutes Inactive Prep
Time: 3 minutes Yield: 3 to 4
servings User
Rating: No
Rating
4
cups (2 pints) plain yogurt
1/4 cup raisins
1/4 cup chopped walnuts
1 1/2 teaspoons pure vanilla
extract
1/4 cup good honey
1 orange, zest grated
1/2 to 1 cup freshly
squeezed orange juice
Orange, orange zest, raisins
and walnuts, for garnish
(optional)
Line
a sieve with cheesecloth or
paper towels and suspend it
over a bowl. Pour the yogurt
into the sieve and allow it
to drain, refrigerated, for
3 hours or overnight.
Place the thickened
yogurt into a medium bowl
and stir in the raisins,
walnuts, vanilla, honey, and
orange zest. Thin with
orange juice until it is a
desirable consistency.
Garnish with sections of
orange, orange zest,
raisins, or walnuts and
serve.
Potato
Basil Frittata
Inspired by Anna
Pump
See this recipe on
air Monday Jun. 14 at
5:30 PM ET/PT.
This recipe is
available for a
limited time only. Why?
Recipe
Summary Difficulty:
Medium Prep Time: 20
minutes Cook Time: 1
hour Yield: 8
servings User
Rating: No
Rating
Melt 3 tablespoons of
butter in a 10-inch ovenproof
omelet pan over medium-low
heat. Add the potatoes and fry
them until cooked through,
turning often, about 10 to 15
minutes. Melt the remaining 5
tablespoons of butter in a
small dish in the microwave.
Meanwhile, whisk the eggs,
then stir in the ricotta,
Gruyere, melted butter, salt,
pepper, and basil. Sprinkle on
the flour and baking powder
and stir into the egg mixture.
Pour the egg mixture over
the potatoes and place the pan
in the center of the oven.
Bake the frittata until it is
browned and puffed, 50 minutes
to 1 hour. It will be rounded
and firm in the middle and a
knife inserted in the frittata
should come out clean. Serve
hot.
4 cups
plus 1 tablespoon flour
2 tablespoons sugar, plus
extra for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
3/4 pound cold unsalted
butter, diced
4 eggs, lightly beaten
1 cup cold heavy cream
3/4 cup raisins
1 extra-large egg beaten with
2 tablespoons milk or water,
for egg wash
Preheat
the oven to 400 degrees F.
Combine 4 cups flour, 2
tablespoons sugar, the baking
powder, and salt in an
electric mixer fitted with a
paddle attachment. Blend in
the cold butter at the lowest
speed and mix until the butter
is in pea-sized pieces.
Combine the eggs and heavy
cream and quickly add to the
flour/butter mixture. Combine
until just blended. Combine
the raisins and 1 tablespoon
flour and then add to the
dough and mix quickly. The
dough may be a bit sticky.
Dump the dough out onto a
floured surface and be sure it
is well combined. Flour your
hands and a rolling pin and
roll the dough out to 3/4-inch
to 1-inch thick. You will see
lumps of butter in the dough.
Cut into squares with a 4-inch
cutter and then cut in half
diagonally to make triangles.
Place on a cookie sheet lined
with parchment paper.
Brush the scones with the
egg wash and sprinkle with
sugar. Bake for 20 to 25
minutes until the outsides are
crisp and the insides are
done.
4 cups
old-fashioned rolled oats
2 cups sweetened shredded coconut
2 cups sliced almonds
3/4 cup vegetable oil
1/2 cup good honey
1 1/2 cups small diced dried apricots
1 cup small diced dried figs
1 cup dried cherries
1 cup dried cranberries
1 cup roasted, unsalted cashews
Preheat the oven to
350 degrees F.
Toss the oats, coconut, and almonds
together in a large bowl. Whisk together
the oil and honey in a small bowl. Pour
the liquids over the oat mixture and stir
with a wooden spoon until all the oats and
nuts are coated. Pour onto a 13 by 18 by
1-inch sheet pan. Bake, stirring
occasionally with a spatula, until the
mixture turns a nice, even, golden brown,
about 45 minutes.
Remove the granola from the oven and
allow to cool, stirring occasionally. Add
the apricots, figs, cherries, cranberries,
and cashews. Store the cooled granola in
an airtight container.
Recipe
Summary Difficulty:
Easy Prep Time: 5 minutes Yield: about 1 cup User Rating:
1/2 cup mayonnaise
1/4 cup vinegar
1/2 teaspoon prepared horseradish
1/2 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/2 teaspoon lemon
2 tablespoons apple cider
Combine all ingredients in
bowl and mix well.
This recipe was provided by
professional chefs and has been scaled down from a
bulk recipe provided by a restaurant. The FN chefs
have not tested this recipe, in the proportions
indicated, and therefore, we cannot make any
representation as to the results.
See this recipe on air Saturday
Jun. 12 at 12:00 AM ET/PT.
Recipe
Summary Difficulty:
Medium Prep Time: 25 minutes Cook Time: 1 hour 55 minutes Yield: 8 servings User
Rating:
5 cloves garlic,
peeled
2 tablespoons olive oil
1 (#10 size) can catsup
1 large Vidala onion fine chopped
2 tablespoons soy sauce
1 teaspoon liquid smoke
2 tablespoons Worchestshire sauce
3 tablespoons yellow mustard
1 (5-ounce) bottle pickapeppa sauce (This
contains: mangos, raisins, tamarinds, salt
and pepper, tomatoes)
2 tablespoons wine vinegar
2 large juice oranges
1 large lime
2 lemons
1/2 cup brown sugar
3 tablespoons grated horseradish
1 can cola, (recommended Dr. Pepper
Few dried chiles, to taste
1 tablespoon cayenne pepper, to taste
Chicken:
3 whole chickens, halved
1 cup poultry seasoning
1 large onion
4 cloves garlic
1 can beer
1 stick butter
2 tablespoons cider vinegar
Place the garlic in
cup of boiling water for 3 minutes. Remove
and chop fine. Saute the onions in the olive
oil over medium-high heat for 5 minutes,
until just starting to brown. Remove from
the heat and wait 1 minute for the pan to
start to cool. Add the chopped garlic, stir,
and place mixture in a bowl to cool - never
let the garlic hit the hot oil over the fire
- this way the garlic will infuse the
remaining moisture and not burn and get
bitter.
In a large stock pot over medium-low heat
add the catsup and bring to a slow simmer,
always stirring. After 10 minutes add the
onions, garlic, soy sauce, liquid smoke,
Worcestershire sauce, yellow mustard,
pickapeppa sauce, and wine vinegar, and let
simmer for another 10 minutes, covered.
Cut all the fruit into quarters and
squeeze the juice into the pot. Then, add
the fruit to the pot, with the brown sugar,
horseradish, and Dr. Pepper. Continue to
simmer for at least 40 minutes, covered.
Add the dried chile peppers and cayenne,
turn off heat and let the chiles go to work
for about another 20 minutes.
Chicken:
Add all items to a very large pot of boiling
water. Reduce heat, cover with a plate and
simmer for 1 hour. Remove from the pot and
let cool to room temperature, covered.
Your grill should be very hot. We use a
smoke box with wet wood chips in the gas
grill to add a nice wood flavor (optional).
Lightly spray the grill with non stick
spray. Add the chicken and get nice grill
marks on both sides. The bbq sauce should be
in a large pot that has just been removed
from the heat.
Very important: Just paint the chicken
lightly with the sauce and let it stay on
the grill for 1 minute on each side, just to
burn the sauce. Remove from the grill and
submerge in the hot bbq suce for a just a
second. Put on platter and serve with very
sour dough bread and vinegar and oil based
cole slaw, cold beer and look out.
2 1/2 cups water
2 tablespoons brown sugar
2 tablespoons oil
1/4 cup vinegar
2 1/2 teaspoons salt
1/4 cup chopped onion or 2 tablespoons onion
powder
2 1/2 teaspoons black pepper
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
2 teaspoons chili powder
1/2 teaspoons hot pepper sauce
1/2 teaspoons red pepper
1 clove garlic or 1 tablespoon powdered
garlic
10 (1-inch thick) pork chops
Combine all
ingredients except for the pork chops and
bring to a rolling boil. Remove from the
heat and cool. Refrigerate sauce overnight
to blend flavors.
Heat a grill to medium-high heat.
Apply sauce to chops with dish mop or
paint brush. Grill to desired doneness,
about 5 minutes per side for medium-well.
Baste with sauce each time they are turned.
This recipe was
provided by professional chefs and has been
scaled down from a bulk recipe provided by a
restaurant. The FN chefs have not tested
this recipe, in the proportions indicated,
and therefore, we cannot make any
representation as to the results.
1/2 cup chili
powder
1/2 cup paprika
1 tablespoon white pepper
1 tablespoon black pepper
1 tablespoon cayenne pepper
1/4 cup brown sugar
1 tablespoon garlic powder
Yellow mustard
3 slabs ribs
Mix dry
ingredients in a bowl.
To prepare the ribs, remove the
membrane from the back side of the
ribs. Coat the entire racks of ribs
with yellow mustard. Then coat the
ribs with dry rub. Coat well, then
shake off excess.
Let the rib marinate in the cooler
for 2 to 4 hours.
Heat smoker to 210 degrees F.
Put on the smoker for approximately
4 1/2 hours or until tender. Meat
should pull off the bone, leaving bone
clean.
This recipe was
provided by professional chefs and has
been scaled down from a bulk recipe
provided by a restaurant. The FN chefs
have not tested this recipe, in the
proportions indicated, and therefore,
we cannot make any representation as
to the results.
Recipe
Summary Difficulty:
Medium Prep Time: 15 minutes Cook Time: 3 hours 10
minutes Yield: 4 servings User
Rating:
2 racks pork
ribs
House Seasoning, recipe follows
Jerry's Basting Sauce, recipe
follows
Favorite BBQ sauce, if desired
Prepare
smoker to 250 degrees F. I use
charcoal and wood chips such as
hickory.
Remove membrane from ribs if
desired. Rub thoroughly with House
Seasoning. Place ribs on smoker
grate and cover. Slow smoke ribs for
2 to 3 hours. Every 15 minutes brush
ribs with vinegar solution. We serve
our ribs without sauce. If you like
sauce cooked on, brush ribs with
sauce about 15 minutes before they
are done, turning often, watching
carefully that the sauce does not
burn. Ribs are done when they are
tender enough to easily pull from
the bones. If you're not a sauce
eater, remove ribs, cut and serve
with BBQ sauce on the side.
House
Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Jerry's
Basting Sauce:
3/4 cup white vinegar
3/4 cup lemon juice
4 dashes Worcestershire sauce
3 to 4 dashes hot red pepper sauce
1 small onion, minced
3 to 4 dashes salt
Seasoned pepper, to taste
2 to 3 cups water
In a medium
saucepan, mix all ingredients and
bring to a boil. Remove from heat.
Use this sauce to brush ribs or
chicken to keep moist.
Recipe
Summary Difficulty:
Easy Prep Time: 15
minutes Cook Time: 1 hour Yield: 6 to 8
servings User
Rating: No Rating
Aunt
Peggy's Grilling Sauce:
1/2 cup (1 stick) butter
1 cup Worcestershire sauce
1/4 cup crunchy peanut butter
2 lemons, juiced
Chicken:
2 (2 1/2 to 3-pound) chickens
split into 2 halves, to yield 4
halves
House Seasoning, recipe follows
Heat butter
in a skillet. Add the
Worcestershire sauce, peanut
butter, and lemon juice, and blend
well. Simmer for 10 minutes.
Prepare grill for direct
grilling. When coals are white
hot, spread them evenly and place
grate on grill to heat. Spray
grate with cooking spray to avoid
sticking. Rub chickens thoroughly
with House Seasoning. Place
chicken halves onto your grill to
begin the cooking process, this
could take up to 1 hour depending
on your coals. Turn as often as
necessary to prevent burning.
About 10 to 15 minutes before
serving, start basting with the
grilling sauce on both sides,
turning constantly. Chicken is
done when leg moves easily at
joints.
House
Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Make a dry rub by combining
chili powder, salt, garlic and
onion powders, black pepper,
sugar, dry mustard, and bay
leaf. Season the raw brisket on
both sides with the rub. Place
in a roasting pan and roast,
uncovered, for 1 hour.
Add beef stock and enough
water to yield about 1/2 inch of
liquid in the roasting pan.
Lower oven to 300 degrees F,
cover pan tightly and continue
cooking for 3 hours, or until
fork-tender.
Trim the fat and slice meat
thinly across the grain. Top
with juice from the pan.
This
recipe was provided by
professional chefs and has been
scaled down from a bulk recipe
provided by a restaurant. The FN
chefs have not tested this
recipe, in the proportions
indicated, and therefore, we
cannot make any representation
as to the results.
To make
the rib rub, combine all the
ingredients. Rub over the
surface of the ribs to coat.
Preheat a BBQ pit or an
oven to 250 degrees F.
Rub both sides of the rack
of ribs evenly with the rib
rub. Place on the pit or in
the oven, bone side sown, and
roast for about 3 hours. About
15 minutes before the ribs are
done, turn the rack over and
let the other side get some
color. (In the oven, turn the
ribs occasionally, then broil
to brown.) When the ribs are
done, the rack relaxes and
droops when you lift it at the
center. Cut the ribs parallel
to the bones and serve with
lots of napkins.
This
recipe was provided by
professional chefs and has
been scaled down from a bulk
recipe provided by a
restaurant. The FN chefs have
not tested this recipe, in the
proportions indicated, and
therefore, we cannot make any
representation as to the
results.
Recipe
Summary Difficulty:
Easy Prep Time: 12
minutes Inactive Prep Time:
30 minutes Cook Time: 2 hours
30 minutes Yield: 6 to 8
servings User
Rating: No Rating
1 pound
dried pinto beans
1/4 pound salt pork
3 to 4 cloves garlic, minced
Salt
1 tablespoon chili powder
First,
rinse the dried beans and remove
any stones or dirt. Cut the pork
into thin strips and rinse. Cover
the beans with water, add the pork
and garlic and boil until tender
over medium heat (low boil), about
2 1/2 hours. Beans should always
be covered with water. If needed,
add more hot water to
cover—especially if you want
more bean broth. When the beans
are tender, season with salt, to
taste, and chili powder. Then let
the beans sit and absorb these
flavors for a while.
Cook's tip: If you want to
speed up the cooking process, you
can soak the beans in water
overnight. Then drain and begin
the cooking steps. Also, salting
the beans when they first begin to
cook can make them tough, so
always salt after beans are
tender.
This recipe
was provided by professional chefs
and has been scaled down from a
bulk recipe provided by a
restaurant. The FN chefs have not
tested this recipe, in the
proportions indicated, and
therefore, we cannot make any
representation as to the results.
4
strips bacon
1 pound small red potatoes,
unpeeled
1 green onion, sliced
1 boiled egg, chopped
1/4 cup mayonnaise
1 teaspoon Dijon mustard
Salt and pepper
Cook
bacon until crispy. Drain,
reserving a few tablespoons
of the grease, and crumble.
Set aside.
Place the potatoes in a
large saucepan. Cover with
cold water. Add a tablespoon
of the bacon grease and some
salt and place over
medium-high heat. Bring to a
boil and cook until the
potatoes are tender, about
15 to 20 minutes. Drain and
let the potatoes cool and
then cut into bite-size
pieces.
In a separate bowl, mix
mayonnaise, Dijon mustard,
salt, and pepper for
dressing.
Toss potatoes, onion, and
egg in dressing. Add bacon.
Serve chilled.
This
recipe was provided by
professional chefs and has
been scaled down from a bulk
recipe provided by a
restaurant. The FN chefs
have not tested this recipe,
in the proportions
indicated, and therefore, we
cannot make any
representation as to the
results.
Rub 4 slabs of ribs
with BearBQ Butt Rub, and wrap tightly
with plastic wrap. Let sit overnight night
in refrigerator. Get up next morning make
Bloodymary, take ribs out of refrigerator,
go out in backyard and start smoker. Add
about 4 to 5 hickory chunks soaked in
water. When smoker is ready place ribs in
rib rack and place on smoker. Temperature
should stay around 200 to 250 degrees F.
Smoke for about 3 hours, turning once
about 1/2 way through the cooking time.
After 3 hours mop ribs with BearBQ sauce
and wrap in foil, seal tightly and put
back on smoker for about 1 hour. Unwrap
ribs mop again with sauce and put back on
smoker for another 1/2 hour to 1 hour.
When ribs are done the bone should be able
to be pulled away from the meat easily.
Tender as my heart. As a great Cook once
said " It ain't rocket science, it's
a food of love thang". You just know
when they are done.
BBQ Sauce:
1 large onion
1 head garlic, separated into cloves
16 ounces white vinegar
16 ounces cider vinegar
1 pound butter
1 (10-pound) super-size container ketchup
(14 cups)
7 cups lemon juice
2 cups sugar
2 cups brown sugar
2 tablespoons kosher salt
2 tablespoons fresh ground black pepper
3 tablespoons fresh ground mustard seed
4 tablespoons fresh ground allspice
8 shakes liquid smoke
3 to 6 tablespoons ground home grown dried
tabasco peppers
2 tablespoons molasses
In a blender or
food processor, puree the onion and garlic
with some of the vinegar. Melt butter in
large stock pot, add onion and garlic
puree, saute for about 5 minutes. Add the
ketchup and stir very well. Start adding
the rest of the ingredients 1 at a time
stirring well and often. Simmer for about
1 hour, stirring frequently.
See this recipe on air
Saturday Jun. 12 at 12:00 AM
ET/PT.
Recipe
Summary Difficulty:
Medium Prep Time: 25 minutes Inactive Prep Time: 15
minutes Cook Time: 1 hour 5
minutes Yield: 10 to 12 appetizer
servings User
Rating:
1/2 pound shrimp,
chopped fine, shells reserved
1/2 cup white wine
1 pound spinach, frozen, chopped
1/2 pound bacon, chopped
2 tablespoons unsalted butter
4 whole shallot, minced
2 cloves garlic, minced
1/4 teaspoon dry thyme
White pepper and salt
1/2 cup heavy cream
1/8 teaspoon cayenne
1-ounce hazelnut liqueur (recommended:
Frangelico)
1/2 cup grated Swiss cheese
1/4 cup grated Asiago
2 dozen fresh oysters, in the half shell
Shell shrimp,
then add shells to the white wine and
simmer in a small covered saucepan for
about 30 minutes. Strain and reduce
liquid to about 1/4 cup.
Add spinach to reduced liquid, cover
and cook until tender. Allow to cool. In
a small saute pan cook bacon until
crisp. Remove bacon bits and drippings
from pan. Melt butter, then add shallots
and garlic and cook until translucent.
Add shrimp and spices; continue to cook
until shrimp are opaque.
Drain spinach well, reserving liquid.
Add spinach liquid, heavy cream and
hazelnut liqueur to shrimp mixture and
continue to cook until liquid is
thickened and reduced by 1/2. Allow to
cool.
Then in a medium sized bowl mix
spinach with shrimp, bacon and remainder
of ingredients (except oysters). Top
each oyster with about 2 to 3
tablespoons of the stuffing. Cook on top
rack of grill at high heat until mixture
is bubbling and golden brown on top.
NOTES : Also makes an excellent
stuffing for fish!
Lightly butter a deep 9 by 13-inch
baking dish.
Shred left over BBQ into fine pieces
and set aside.
In a large bowl, stir together the
butter, milk, and sugar. Beat in the
eggs, 1 at a time, until well
incorporated. Add the creamed corn,
chiles, cheese, and shredded BBQ and
stir until well incorporated.
In a separate bowl, stir together
flour, cornmeal, baking powder, and
salt. Add flour mixture to corn
mixture; stir until smooth. Pour
batter into prepared pan.
Bake in preheated oven for 1 hour
10 minutes, or until golden brown and
until a toothpick inserted into center
of the pan comes out clean.
Topping:
Combine all and melt in microwave.
Brush over cornbread and place back in
oven for a few minutes. Cut into
squares and serve warm. It's ok to
break up pieces and serve in a small
bowl.
1 pound ground chuck
Salt and freshly ground pepper
1/2 cup best-quality mayonnaise
3 cloves roasted garlic, pureed
1/4 cup Dijon mustard
4 hamburger buns with sesame seeds
8 slices thinly sliced Swiss cheese
4 slices thinly sliced smoked ham
2 dill pickles, sliced into 1/4-inch thick slices
Form the meat into 4 (1/4-inch)
thick burgers. Season the meat with salt and pepper on
both sides and cook in a saute pan over high heat to
medium doneness, about 2 to 3 minutes per side.
Combine the mayonnaise and roasted garlic in a small
bowl and season with salt and pepper, to taste. Spread
both sides of each bun with mayonnaise and mustard. Place
a slice of cheese on the bottom portion of each bun, place
the burger on top of the cheese, then top the cheese with
a slice of ham, followed by another slice of cheese and
then the pickle slices. Place the tops of the bun over the
pickles and cook on a sandwich press, or wrap the burgers
in aluminum foil and cook in a hot skillet over high heat
with a heavy skillet placed on top of the burger to press
the sandwich. Cook until golden brown and cheese has
melted.
BBQ Sauce:
1 cup apple cider vinegar
1 cup ketchup
3 tablespoons packed dark brown sugar
1 tablespoon yellow mustard
1 tablespoon cane syrup or molasses (recommended: Steen's)
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
Pork:
2 pork tenderloins
Salt and freshly ground pepper
Potato Salad:
1/2 cup mayonnaise
1 medium onion, chopped
1/2 lemon, juiced
1 tablespoon chopped garlic
2 tablespoons chopped cilantro leaves
1 pound red potatoes, boiled until tender
1/4 pound bacon, cooked until crispy and drained
Salt and pepper
Chopped chives or green onions, for garnish
Preheat a grill or grill pan. In a bowl,
combine ingredients for BBQ sauce and whisk well, Set aside.
Slice the pork tenderloin into pieces and pound thinly between
sheets of plastic wrap. Season with salt and pepper. Dip into the
BBQ sauce and grill quickly on the grill or in a grill pan.
Potato Salad: In a large bowl, combine mayonnaise, onions,
lemon juice, garlic, and cilantro. Quarter the cooked red potatoes
and add to the bowl. Add the cooked bacon and season with salt and
pepper. Stir well.
Mound the potato salad onto a large platter. Top with the BBQ
pork cutlets and garnish with chives or green onions.
Combine all of the spices in a bowl.
Rub 1 side of each tuna steak with some of the rub. Heat oil
in a large pan over high heat. Place the tuna in the pan,
rub-side down, and cook until golden brown and the spices
have formed a crust, about 2 minutes. Turn over and continue
cooking for 1 to 2 minutes for rare doneness. Drizzle each
steak with some of the Mustard-Mint Sauce.
Mustard Mint Sauce:
3 tablespoons Dijon mustard
2 tablespoons honey
1 tablespoons prepared horseradish, drained
3 mint leaves, finely chopped
Kosher salt and freshly ground pepper
Whisk together all ingredients in a small bowl and season
with salt and pepper, to taste.
2 (1-pound) pork
tenderloins
Olive oil
Salt and freshly ground pepper
Hazelnut Romesco, recipe follows
Fresh Oregano Vinaigrette, recipe follows
Preheat grill. Rub
pork with oil and season with salt and
pepper. Place on the grill and grill until
golden brown, turn over and continue
grilling to desired doneness. Let rest and
cut on the bias. Serve with a dollop of
Hazelnut Romesco and drizzle with Fresh
Oregano Vinaigrette.
Romesco Sauce:
1/4 cup olive oil
6 peeled garlic cloves
1 red bell pepper, grilled, peeled and
seeded
2 ripe plum tomatoes
2 ancho chiles, soaked in boiling water
until soft, seeded
1 slice white bread, crust removed cut into
small cubes
1/2 cup red wine
1/4 cup shelled hazelnuts
1 tablespoon honey
Salt and freshly ground pepper
Heat the olive oil in a large saute pan
over high heat until smoking. Separately
saute the garlic, bell pepper, tomatoes,
chiles, and bread cubes until lightly
browned, about 2 minutes each. Remove each
ingredient with a slotted spoon as it is
done. Deglaze the pan with the wine.
Place all the sauteed ingredients and the
deglazing liquid into a food processor and
blend until smooth. Add the hazelnuts and
process until finely chopped. Add the honey
and season to taste with salt and pepper.
Fresh Oregano
Vinaigrette:
1/4 cup sherry vinegar
1/2 shallot, peeled and finely diced
1 tablespoon Dijon mustard
1 teaspoon honey
Salt and freshly ground pepper
1/2 cup pure olive oil
Whisk together vinegar, shallot, mustard
and honey in a small bowl. Season with salt
and pepper, to taste. Slowly whisk in olive
oil until emulsified.
Heat a medium saute pan over
medium heat. Add the oil and flour and stir together to
make a roux. Cook slowly until the mixture turns a deep
peanut butter color. Whisk in the beef broth and bring
to a simmer. Simmer for 10 minutes.
In a mixing bowl, combine the beef, egg, bread
crumbs, Parmesan, oregano and minced onions together. If
mixture is too wet, add a little more bread crumbs. If
mixture is too dry, add a tablespoon of water. Season
the mixture with salt, pepper, and cayenne.
Mix well with your hands and form small meatballs.
Insert half of a clove of garlic in the center of each
and pinch the beef around it.
Combine the flour and Essence in a shallow plate.
Roll the meatballs evenly in the flour mixture. Reserve
any excess flour.
In a large skillet, heat the oil. When the oil is
hot, add the meatballs and brown evenly, using a spoon
to turn them. Remove the meatballs from the pan and
place in the gravy and simmer for 5 minutes. Stir in the
parsley and oregano and season, to taste, with salt and
pepper.
Slice open the French bread. Spread with mayonnaise
and mustard. Place provolone slices on the bread.
Transfer the meatballs and gravy to the roll and serve
with potato chips.
Emeril's ESSENCE Creole Seasoning
(also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Recipe Summary Difficulty: Medium Prep Time: 30 minutes Inactive Prep Time: 1 hour Cook Time: 1 hour Yield: 4 to 6 servings User Rating: 5stars
Click photo to enlarge
Spice Mix for
chicken, recipe follows
1 (3-pound) frying chicken, cut into 10 pieces
1/4 cup extra-virgin olive oil
2 Spanish chorizo sausages, thickly sliced
Kosher salt and freshly ground pepper
1 Spanish onion, diced
4 garlic cloves, crushed
Bunch flat-leaf parsley leaves, chopped, reserve some for
garnish
1 (15-ounce) can whole tomatoes, drained and hand-crushed
4 cups short grain Spanish rice
6 cups water, warm
Generous pinch saffron threads
1 dozen littleneck clams, scrubbed
1 pound jumbo shrimp, peeled and de-veined
2 lobster tails
1/2 cup sweet peas, frozen and thawed
Lemon wedges, for serving
Special equipment:
Large paella pan or wide shallow skillet
Rub the spice mix
all over the chicken and marinate chicken for 1 hour in
the refrigerator.
Heat oil in a paella pan over
medium-high heat. Saute the chorizo until browned, remove
and reserve. Add chicken skin-side down and brown on all
sides, turning with tongs. Add salt and freshly ground
pepper. Remove from pan and reserve.
In the same pan, make a sofrito by
sauteing the onions, garlic, and parsley. Cook for 2 or 3
minutes on a medium heat. Then, add tomatoes and cook
until the mixture caramelizes a bit and the flavors meld.
Fold in the rice and stir-fry to coat the grains. Pour in
water and simmer for 10 minutes, gently moving the pan
around so the rice cooks evenly and absorbs the liquid.
Add chicken, chorizo, and saffron. Add the clams and
shrimp, tucking them into the rice. The shrimp will take
about 8 minutes to cook. Give the paella a good shake and
let it simmer, without stirring, until the rice is al
dente, for about 15 minutes. During the last 5 minutes of
cooking, when the rice is filling the pan, add the lobster
tails. When the paella is cooked and the rice looks fluffy
and moist, turn the heat up for 40 seconds until you can
smell the rice toast at the bottom, then it's perfect.
Cook's note: The ideal paella has a
toasted rice bottom called socarrat.
Remove from heat and rest for 5 minutes.
Garnish with peas, parsley and lemon wedges.
Spice Mix for
chicken:
1 tablespoon sweet paprika
2 teaspoons dried oregano
Kosher salt and freshly ground pepper
Combine ingredients
in a small bowl. Rub the spice mixture all over the
chicken; marinate for 1 hour, covered
Episode#: TU1A04
Roast
Top Round Beef Roast with Yorkshire Pudding Recipe
courtesy Emeril Lagasse, 2002
Recipe
Summary
Prep
Time: 30 minutes
Cook
Time: 2 hours 20 minutes
Inactive
Prep Time: 1 minute
Yield: 6
servings
Yorkshire Pudding:
1 heaping cup all-purpose flour
1/2 teaspoon salt
1 cup whole milk
2 large eggs
3 tablespoons beef drippings and fat
1 (4 1/2 to 5 pound) top round roast,
rinsed and patted dry
16 cloves peeled garlic
1 tablespoon fresh thyme
2 teaspons salt
1 teaspoon Essence, recipe follows
1 teaspoon ground black pepper
2 tablespoons vegetable oil
12 small sprigs fresh thyme
Preheat the oven to
400 degrees F.
To make the Yorkshire Pudding batter, in a
bowl, combine the flour and salt. In another bowl, beat the
eggs. Add the milk and gradually add to the flour, mixing to
make a thin, smooth batter, being careful not to over mix.
Let rest for at least 1 hour at room temperature, or for
several hours in the refrigerator (bringing to room
temperature before cooking).
Put the roast in a small roasting pan,
bone side down. With a small sharp knife, make sixteen
1/2-inch-deep slits in the meaty side of the roast. Insert 1
garlic clove into each slit, pressing into the meat. Pinch
with your thumb and index finger to close the openings.
Combine the chopped thyme, salt, Essence, and pepper in a
small bowl. Slowly stir in the oil to make a paste. Rub the
paste on both sides of the roast, and place the thyme sprigs
under the roast. Roast for 1 hour. Remove the pan from the
oven and turn the roast for even browning. Reduce the oven
temperature to 350 degrees F and continue roasting until an
instant-read thermometer inserted in the thickest part of
the roast reads 125 to 130 degrees F for medium-rare, about
45 minutes, or 140 degrees F for medium, about 1 hour.
Remove from the oven and let the roast stand for 15 minutes
before carving.
While the roast is resting, make the
Yorkshire Pudding in the same roasting pan.
Increase the oven temperature to 450
degrees F. Pour off all but 3 tablespoons of the hot pan
drippings, adding hot melted butter as necessary to make the
correct measure. Place the pan in the oven to stay hot while
the oven comes to temperature.
Pour the prepared batter into the dish and
bake, without opening the oven door, until risen and golden
brown, 15 to 20 minutes. Remove from the oven and serve
immediately with the carved rib roast.
Combine all
ingredients thoroughly and store in an airtight jar or
container.
Yield: about 2/3 cup
Recipe from "New New Orleans
Cooking", by Emeril Lagasse and Jessie Tirsch.
Published by William and Morrow, 1993.
Episode#: EM1F26
Italian
Sausage Recipe courtesy Alton Brown
Recipe
Summary
Prep
Time: 50 minutes
Cook
Time: 15 minutes
Inactive
Prep Time: 4 hours
Yield: 2
pounds or 10 to 12 (4-inch) sausage links
1 1/2 teaspoons fennel seed
2 teaspoons kosher salt
1 1/2 teaspoons black pepper
1 tablespoon chopped parsley leaves
2 pounds pork butt (2 1/2 pounds with bone), diced into 1/4-inch pieces
5 feet of 36 millimeter collagen casings (do not allow to get wet at any
time)
Shortening, to lubricate nozzle of stuffer
Special equipment: meat grinder with stuffing attachment
or manual stuffer
Toast fennel seed in medium sized,
heavy saute pan over medium heat, constantly moving seeds around in pan
until they start to turn light brown, about 5 minutes. Set aside to cool.
Once cool, grind seeds and combine with salt, pepper, and chopped parsley
in medium mixing bowl. Add pork and blend thoroughly. Refrigerate for 1
hour.
Using the fine blade of a grinder, grind the pork. After
lubricating stuffer or stuffing attachment with shortening, load casing
onto attachment, clipping end with a clothespin. Stuff meat into casings,
trying to avoid air pockets. After stuffing is finished lay out on counter
and tie off end. Pinch and twist to form 4-inch sausages. Wrap in
parchment paper and refrigerate for 2 to 3 hours. Store in refrigerator
for use within 2 to 3 days or freeze for up to 3 months. If freezing, wrap
in aluminum foil. If using immediately, saute over medium heat in a heavy
saute pan with 1/4-inch of water. Bring water to boil, put on lid and cook
for 10 minutes. Remove lid and continue cooking over medium heat, turning
every 2 to 3 minutes until golden brown. Sausage should reach an internal
temperature of 150 to 156 degrees F.
Combine diced pork with all
other ingredients and chill for 1 hour. Using the fine blade of a
grinder, grind the pork. Form into 1-inch rounds. Refrigerate and
use within 1 week or freeze for up to 3 months. For immediate use,
saute patties over medium-low heat in a non-stick pan. Saute until
brown and cooked through, approximately 10 to 15 minutes.
Preheat the oven to 350 degrees F.
Crumble 8 cookies into small, bite-size pieces. Finely grind
the remaining cookies in a food processor or blender. Add the
butter and process until moist crumbs form. Press the mixture
into bottom of a 9 1/2-inch spring form pan. Bake until
golden, about 8 minutes. Remove from the oven and cool
completely on a wire rack.
Spread all of the softened chocolate swirl ice cream over the
crust. Sprinkle with half of the crumbled cookies and cover
with 3/4 cup ganache (As necessary, microwave the ganache for
30 seconds to keep it at pouring consistency, but do not allow
it to get too hot as it will melt the ice cream) and freeze
until set.
Spread all of the softened mocha ice cream over the hardened
ganache. Sprinkle with the remaining crumbled cookies. Freeze
until very firm, at least 4 hours. Cut around pan sides to
loosen cake. Turn the cake out onto a wire rack set over a
baking sheet. Pour the ganache over the top and sides of the
cake. Let sit and pour remaining ganache over so the cake is
completely coated with chocolate.
Freeze on the wire rack until very firm, at least 4 hours.
Serve cake straight from the freezer.
Walnut Butter Cookies:
1 tablespoon unsalted butter, softened, plus 8 ounces (2
sticks)
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups dark brown sugar
1 teaspoon vanilla extract
1 large egg
3/4 cup walnuts, toasted, finely chopped
Preheat the oven to 350 degrees F and
position the oven racks in the middle of the oven. Lightly
grease 2 large baking sheets with 1 tablespoon of the butter
and set aside.
Sift the flour, baking powder, baking soda, and salt into a
medium bowl. Place the butter and sugar in the bowl of an
electric mixer and cream the ingredients on high speed. Add
the vanilla and egg, and combine on medium speed. Stop the
mixer and scrape down the sides of the bowl. Add the flour
mixture and combine on low speed. Remove bowl from mixer. Stir
in walnuts by hand.
Form into balls about 2 tablespoons each in size. Divide the
balls of dough between the prepared baking sheets, and press
to slightly flatten, leaving about 2-inches of space between
each cookie. Bake in batches in the oven until golden brown,
about 20 minutes. Remove from the oven and cool on wire racks.
Yield: 24 cookies
Combine the cream, milk, sugar, and
orange zest in a medium, heavy saucepan. Scrape the seeds from
the vanilla bean into the pan and add the vanilla bean halves.
Bring to a gentle boil over medium heat. Remove from the heat.
Beat the egg yolks in a medium bowl. Whisk 1 cup of the hot
cream into the egg yolks. Gradually add the egg mixture,
whisking, to the hot cream. Cook over medium-low heat,
stirring occasionally, until the mixture thickens enough to
coat the back of a spoon and reaches 170 degrees F. on an
instant-read thermometer, about 5 minutes. Remove from the
heat and strain through a fine mesh strainer into a clean
container. Cover with plastic wrap, pressing down against the
surface to keep a skin from forming. Chill in the refrigerator
for 2 hours.
Combine the chocolate and oil in a small saucepan and melt
gently, stirring occasionally, over medium heat. Remove from
the heat and let cool slightly.
Remove from the refrigerator and pour into the bowl of an ice
cream machine. Freeze according to the manufacturer's
instructions. After the ice cream is made, transfer to an
airtight container and stir in the melted chocolate. Cover
tightly and freeze until ready to use.
Yield: 1 quart
Scald the cream and butter in a small
saucepan over medium heat. Remove from the heat. Place the
chocolate in a heatproof bowl. Add the hot cream and let sit
for 2 minutes, then whisk until smooth. Let cool to room
temperature before using. (The sauce can be kept refrigerated
in an airtight container for several days, but it must be
returned to room temperature before serving.)
Mocha Ice Cream:
4 ounces bittersweet chocolate chips
2 cups heavy cream
4 large egg yolks
1/2 cup sugar
1 tablespoon instant coffee powder
1 teaspoon vanilla extract
In the top of double boiler set over
medium high heat, melt the chocolate. Remove from the heat.
In a medium saucepan, bring the cream to a gentle boil. Remove
from the heat.
In a small mixing bowl, whisk together the egg yolks and sugar
until slightly thickened. Whisk 1/2 cup of the hot cream into
the egg mixture. Whisk in the coffee powder. In a slow, steady
stream, gradually add the egg mixture to the pan of hot cream.
Cook over moderately low heat, stirring occasionally, until
the mixture thickens enough to coat the back of a spoon and
reaches 170 degrees F on an instant-read thermometer, 3 to 5
minutes.
Remove the pan from the pan from the heat and strain the
mixture into a clean bowl through a fine mesh strainer,
pressing against the strainer with the back of a spoon. Add
the melted chocolate and vanilla. Pour into a container and
cover with waxed paper or plastic wrap, pressing down against
the surface to keep a skin from forming. Chill in the
refrigerator for at least 2 hours.
When cold, pour into the bowl of an ice cream machine. Churn
and freeze according to manufacturer's instructions. When the
ice cream has come together, transfer to an airtight container
and place in the freezer until ready to serve.
Yield: 3 1/2 cups
Mr.
Lou's Sorbet Trio: Lemon-Mint, Tangerine-Basil, and
Pineapple Raspberry Recipe courtesy Emeril Lagasse,
2002
Recipe
Summary
Prep
Time: 1 hour 35 minutes
Cook
Time: 15 minutes
Inactive
Prep Time: 3 minutes
Yield: about
1 quart of each flavor
Lemon-Mint:
2 cups lemon juice
2 cups simple syrup, recipe follows
1/4 cup packed mint leaves
In a 2-quart saucepan set
over medium-high heat, add the lemon juice and simple syrup.
Bring the pan to a boil and add the mint leaves to the pan.
Remove from the heat, and allow the mint to steep in the sorbet
base for 5 minutes. Strain the sorbet base, chill it completely,
and churn in an ice cream maker according to the manufacture's
suggested procedure. Once the sorbet is frozen, transfer to
1-quart container and store tightly sealed in the freezer
Tangerine-Basil:
2 cups tangerine juice
2 cups simple syrup, recipe follows
1/4 cup packed basil leaves
3 tablespoons lemon juice
In a 2-quart saucepan set
over medium-high heat, add the tangerine juice and simple syrup.
Bring the pan to a boil and add the basil leaves to the pan.
Remove from the heat, and allow the basil to steep in the sorbet
base for 5 minutes. Add the lemon juice to the sorbet base,
strain the base and chill completely. Churn the sorbet in an ice
cream maker according to the manufacture's suggested procedure.
Once the sorbet is frozen, transfer to 1-quart container and
store tightly sealed in the freezer
Pineapple-Raspberry:
6 ounces fresh raspberries
1 (15 1/4-ounce) can crushed pineapples
1 1/2 cups simple syrup, recipe follows
1 cup pineapple juice
3 tablespoons lemon juice
Place the raspberries,
crushed pineapples, simple syrup and pineapple juice in a
2-quart saucepan set over medium-high heat. Once the pan comes
to a boil, remove from the heat and puree the raspberry and
pineapple mixture using an immersion blender, or in batches with
a bar blender. Use a fine mesh sieve to strain the puree, and
then add the lemon juice to it. Chill the base completely, and
pour it into an ice cream maker. Churn the sorbet in the ice
cream maker according to the manufacture's suggested procedure.
Once the sorbet is frozen, transfer to 1-quart container and
store tightly sealed in the freezer.
Simple Syrup:
2 cups water
2 cups sugar
Combine the water and
sugar in a saucepan. Cook until the sugar has dissolved. Remove
from the heat and cool.
Warm
Artichokes and Bacon over Dandelion Greens Recipe courtesy Emeril Lagasse,
2003
Recipe
Summary
Prep
Time: 20 minutes
Cook
Time: 25 minutes
Yield: 4
servings
1/4 pound bacon, sliced
4 cloves garlic, sliced
1/4 cup white wine vinegar
2 tablespoons Dijon mustard
3/4 pound baby artichokes, halved and cleaned
Salt and Freshly ground black pepper
1 pound dandelion greens, cleaned
3 hard boiled eggs, sliced
In a large saute pan
over medium heat, add the bacon and cook until the fat is
rendered and the bacon is brown and crispy. Remove the bacon
with a slotted spoon to a paper towel lined plate and set
aside. Remove all but 2 tablespoons of the bacon fat from the
pan.
To the remaining bacon fat, add the garlic
and cook until golden brown, about 30 seconds to 1 minute.
Deglaze with the white wine vinegar and reduce by 1/4. Remove
from the heat and stir in the mustard. Add the artichokes,
toss well, and return to the heat and cook until the
artichokes are heated and slightly tender, about 5 minutes.
Season with salt and pepper.
Place the dandelion greens on a large
platter. Pour the artichoke mixture over the greens. Garnish
with the reserved bacon and the eggs.
4 tablespoons unsalted butter
3 pounds yellow onions, thinly sliced
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/3 cup cognac
8 cups beef stock or broth
4 sprigs fresh thyme, tied into a bundle with kitchen string
1/2 loaf French bread, cut into 1/2-inch thick slices
1 pound Gruyere cheese, coarsely grated
2 egg yolks (optional)
1/2 cup Port wine (optional)
Finely chopped parsley, garnish
In a Dutch oven or other
large, heavy pot, melt the butter over medium-high heat. Add the
onions, salt and pepper, and cook, stirring, until golden brown, 15
to 18 minutes. Remove the pan from the heat and carefully add the
cognac. Return the pan to the heat and cook until the alcohol has
evaporated. Be careful as the cognac may ignite.
Add the beef stock and thyme sprigs and bring to a
boil. Reduce the heat to a simmer and cook the soup for 45 minutes.
While the soup is simmering, toast the bread
slices until light golden brown. Remove from the oven.
Preheat the broiler.
When the soup is ready, divide 1/2 of the toasted
bread slices between 6 individual ovenproof serving bowls or crocks
and top with 1/2 of the grated cheese. Ladle some of the soup among
the bowls and top with the remaining toasts. Ladle the remaining
soup among the bowls and top with the remaining cheese. Place the
bowls on a baking sheet and place under the broiler until the cheese
is melted, golden brown and bubbly, about 5 minutes. Remove from the
oven.
Optional topping:
In a small bowl combine the egg yolks and Port and whisk to
thoroughly combine. Pour some of the mixture evenly among the soup
bowls, stirring in around the edges so that it is incorporated into
the soup. (The heat of the soup will cook the egg yolk and this will
thicken and enrich the soup.)
Garnish the top with chopped parsley and serve
hot.
8 to 12 ounces fresh,
unsmoked pork sausage (*traditionally the Lyonnaise use "Saucisson
Pistache"-- pistachio sausage)
3 pounds new potatoes, such as red bliss, scrubbed well
1 tablespoon kosher salt
1/2 cup dry white wine
2 1/2 tablespoons Dijon mustard
2 tablespoons white wine vinegar or Champagne vinegar
3 tablespoons minced shallots
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup olive oil
2 tablespoons roughly chopped lightly toasted shelled pistachios
1 tablespoon minced parsley leaves
Sprigs fresh chervil or baby parsley, garnish
In a large saucepan, place
the sausage and enough cold water to cover by 2 inches. Bring to a
gentle simmer and cook until tender and cooked through, about 30
minutes. Do not let boil. Remove the pan from the heat and let the
sausage sit in the hot liquid for 5 minutes. Transfer the sausage
to a platter to cool slightly.
Meanwhile, in another large saucepan, place the
potatoes, kosher salt, and enough water to cover by 2 inches.
Bring to a boil. Reduce the heat to a low boil and cook until the
potatoes are tender yet still firm, 15 to 20 minutes. Drain and
let cool slightly. Slice into 1/4-inch thick rounds and place in a
large salad bowl. Sprinkle with the white wine while still warm.
In a mixing bowl, whisk together the Dijon
mustard, white wine vinegar, shallots, garlic, salt, and pepper.
While whisking, add the oil in a steady stream and whisk until the
vinaigrette is thick and emulsified. Adjust the seasoning, to
taste. Pour over the potatoes and gently toss to coat.
Slice the sausage into 1/4-inch thick rounds and
add to the potato mixture. Add the chopped parsley and pistachios,
and toss gently to combine. Garnish with chervil or baby parsley
sprigs and serve warm.
Free-Range Chicken in Vinegar
Lyon-style Recipe courtesy Emeril Lagasse, 2003
Recipe
Summary
Prep
Time: 20 minutes
Cook
Time: 55 minutes
Yield: 4
servings
1 free-range chicken or fryer,
3 1/2 to 4 pounds, cut into 8 pieces, rinsed and patted dry
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
8 tablespoons unsalted butter, cut into small pieces
1 tablespoon vegetable oil
6 cloves garlic, unpeeled
1 cup good-quality white wine vinegar
2 tomatoes, peeled, seeded and chopped, about 1 cup
2 cups chicken stock
2 tablespoons creme fraiche or heavy cream
Chopped parsley, garnish
Season the chicken evenly on
both sides with the salt and pepper.
In a large Dutch oven, melt 2 tablespoons of the
butter with the oil over medium-high heat. Add the chicken and
garlic cloves and cook until the chicken is well browned, turning
once, about 8 to 10 minutes per side. Add the vinegar and stir to
loosen any browned bits on the bottom of the pan. Add the tomatoes,
cover the pot and reduce the heat to medium. Cook until the chicken
is tender, about 25 minutes. Transfer the chicken pieces to a warmed
platter and cover to keep warm.
Add the chicken stock to the pot and bring to a
boil, scraping any browned bits that cling to the sides or bottom of
the pan. Cook until the sauce is reduced by 1/3 in volume, about 10
minutes. Strain the sauce through a fine sieve and return to the
pan, discarding the solids. Reduce the heat to low. Add the
remaining butter, a piece at a time, whisking constantly until all
the butter has been added and the sauce is smooth and thick. Do not
allow the sauce to boil and remove from the heat as necessary to
prevent from breaking. Add the creme fraiche and whisk to combine.
Adjust the seasoning to taste.
Ladle the sauce over the chicken and garnish with
the parsley.
Roasted
Leg of Lamb (Gyros) Recipe courtesy Tyler
Florence
Recipe
Summary
Yield: 10
servings
1 head garlic, cloves peeled
Kosher salt
2 bunches fresh oregano, leaves finely chopped
1 lemon, juiced
1 cup extra-virgin olive oil, plus more for searing
Freshly ground black pepper
1 butterflied leg of lamb, about 4 pounds
10 large Pita bread
1 head butter lettuce
5 vine-ripe tomatoes, chopped
Tzatziki, recipe follows
Finely chop up 1/2 of the garlic
on a cutting board and sprinkle with a generous pinch of salt. Mash the
garlic and salt together with the flat-side of a knife into a paste. Add
the oregano and continue to mash until incorporated. Put the
garlic-oregano paste in a small bowl, add the lemon juice and 1 cup of
olive oil; season with salt and pepper. Slice the remaining garlic into
thin slivers.
Put the lamb on a large platter, and trim any excess
fat. Cut the lamb in 1/2 lengthwise so you have 2 large pieces. Make slits
all over the meat with a sharp knife, and push the garlic slivers inside.
Rub 1/2 of the garlic-oregano paste all over the lamb and season the meat
with salt and pepper. Roll up each piece of lamb lengthwise and tie with
butcher’s twine to hold the roasts together. Put the lamb on a large
platter and slather with the remaining garlic-oregano paste. Marinate,
covered, in the refrigerator for at least 1 hour or up to overnight.
Preheat the oven to 375 degrees F.
Wipe off the excess paste from the lamb so it won’t
burn in the oven. Place a large roasting pan over 2 burners on medium-high
flame and coat with a fair amount of olive oil. Put the lamb roasts in the
roasting pan and sear to form a nice brown crust on all sides. Transfer
the pan (and lamb) to the oven and roast for 1 to 1 1/2 hours; it should
be pink in the center and the internal temperature reads 130 degrees F.
Allow the lamb to stand 10 minutes to let the juices settle before and
slicing.
Cut off the butcher’s twine and thinly slice the lamb.
Place the meat in the center of the pita breads. Top with lettuce, chopped
tomatoes, and tzatziki.
Tzatziki (Yogurt And Cucumber
Sauce):
3 cups plain yogurt
1 lemon, juiced
2 medium cucumbers, peeled, halved, seeded and diced
1 tablespoon finely chopped fresh mint leaves
Kosher salt and freshly ground black pepper
Put all the ingredients in a
mixing bowl and combine with a fork. Refrigerate for at least 1 hour to
allow the flavors to marry.
Yield: 4 cups
Episode#: FO1D09
Yogurt-Mint
Marinated Grilled Leg of Lamb Recipe courtesy Bobby Flay
Recipe
Summary
Prep
Time: 10 minutes
Cook
Time: 1 hour 30 minutes
Inactive
Prep Time: 8 hours 10 minutes
Yield: 8
servings
1 de-boned (5 pound) leg of lamb,
trimmed of excess fat
5 cloves garlic, peeled and thinly sliced
2 cups Greek-style yogurt
1/2 cup fresh mint leaves
2 teaspoons ground cumin
3 to 5 dashes hot pepper sauce
Salt and freshly ground black pepper
Using a paring knife, make
several small slits over the entire surface of the lamb, and stuff the
slits with the sliced garlic. Add the yogurt, mint, cumin and hot pepper
sauce to the work bowl of a food processor and process until smooth. Place
the lamb on a large baking sheet and rub the entire leg with the yogurt
mixture. Cover and refrigerate for at least 8 hours, or overnight.
Preheat the grill to high. Remove the lamb from the
marinade and season well with salt and pepper. Place the lamb, skin side
down, on the grill. Grill until the skin side is golden brown, then turn
the lamb over, and reduce the heat of the grill to medium so that the
grill maintains a constant temperature of 350 degrees F. Continue grilling
until a thermometer inserted deep into the meat reaches a temperature of
145 degrees F for medium-rare doneness, about 1 1/4 to 1 1/2 hours. Remove
lamb from grill, cover with foil, and let rest for 10 minutes. Slice the
meat on the bias into 1/4-inch thick slices.
Episode#: GL1B05
Greek
Grilled Leg of Lamb: Gyros Recipe courtesy Emeril
Lagasse, 2002
Recipe
Summary
Prep
Time: 20 minutes
Cook
Time: 1 hour 30 minutes
Inactive
Prep Time: 2 minutes
Yield: 16
servings
1 (4 to 5-pound) boneless leg
of lamb, trimmed of visible fat
5 cloves garlic, peeled and cut into 20 slivers
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
4 cloves garlic, minced
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Essence, recipe follows
16 pita breads
Tzatziki Sauce, recipe follows
Chopped tomatoes
With a sharp knife, make 20
slits across 1 side of the lamb and insert the garlic slivers. Place
in a large non-reactive dish.
In a bowl, whisk together the oil, lemon juice,
garlic, oregano, rosemary, salt, and pepper. Pour over the lamb and
rub evenly across the surface. Cover with plastic wrap and marinate,
refrigerated, for at least 2 and up to 6 hours, turning
occasionally.
Remove from the refrigerator and let come to room
temperature. Season lightly on all sides with Essence. Brush a grill
lightly with olive oil and preheat to medium heat.
Remove the lamb from the marinade and place on the
grill. Cook, turning occasionally until the meat reaches an internal
temperature of 145 degrees F for medium-rare, about 1 1/2 hours.
Remove from the grill and transfer to a platter. Tent with foil and
let rest for 12 minutes before carving.
Thinly slice the lamb and place the meat in the
center of the pita breads. Top with Tzatziki Sauce and chopped
tomatoes, and serve.
Combine all ingredients
thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking",
by Emeril Lagasse and Jessie Tirsch. Published by William and
Morrow, 1993.
Tzatziki Sauce:
1 medium cucumber, peeled, seeded and finely chopped
1 cup plain yogurt
1 tablespoon olive oil
1 teaspoon lemon juice or white wine vinegar
1/2 teaspoon salt
1 teaspoon oregano
1 teaspoon minced garlic
In a medium bowl combine
all the ingredients and chill for at least 1 hour to allow the
flavors to marry. Episode#: EM1F20
Dutch-Style
Turkey Pot Pie Recipe courtesy Chef Preston
Faust, The Traphagen, Rhinebeck, NY
Parships/Rutabaga
switched to potatoes
Recipe
Summary
Prep
Time: 25 minutes
Cook
Time: 3 hours 20 minutes
Yield: 6
servings
Biscuits:
4 1/2 cups all-purpose flour
2 1/4 tablespoons baking powder
4 1/2 teaspoons sugar
3 teaspoons fine salt
3 3/4 cups heavy cream, chilled
Filling:
1 (5 to 6-pound) bone-in turkey breast
6 cups chicken stock
Kosher salt and freshly ground black pepper
6 tablespoons unsalted butter
2 carrots, peeled and cut into a large dice
1 rutabaga, peeled and cut into a large dice
1 parsnip, peeled and cut into a large dice
1 purple-topped turnip, peeled and cut into a large dice
1 onion, diced
2 cups quartered cremini mushrooms
3 tablespoons all-purpose flour
1/4 cup heavy cream
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh flat-leaf parsley
Make the Biscuits: In a large
bowl, whisk together the flour, baking powder, sugar, and salt. While
stirring with a wooden spoon, slowly pour the cream into the center of the
bowl, and continue mixing until a dough just forms. Transfer the dough to
a lightly floured work surface and roll into a 3/4-inch thick rectangle.
Cut the dough into 6 large, equal-sized squares and transfer them to a
parchment paper-lined baking sheet. Refrigerate until ready to use. (The
biscuit may be prepared up to day in advance.)
Make the Filling:
Preheat the oven to 350 degrees F.
Place the turkey breast in large roasting pan, cover
with the chicken stock, and season with salt and pepper, to taste. Roast
until just cooked through and an instant-read thermometer inserted in the
breast reads 165 degrees F. Transfer the turkey breast to plate and let
cool. Pull the turkey into small pieces and set aside.
Transfer the chicken stock to a saucepan, bring to a
boil, and reduce to 1 1/2 cups.
Melt 2 tablespoons of the butter in a small saucepan. In
another roasting pan, toss together the carrot, rutabaga, parsnip, and
turnip with the butter and season with salt and pepper, to taste. Roast
until browned and tender, about 35 to 40 minutes.
Heat 2 tablespoons of the butter in a large skillet over
medium-high heat. Add the onion and cook, stirring, until translucent,
about 6 to 8 minutes. Add the mushrooms and cook, stirring occasionally,
until browned, about 10 minutes. Set aside.
Meanwhile, heat the remaining 2 tablespoons butter in a
saucepan over medium heat. Add the flour and cook, stirring, for 5
minutes. Add the reduced chicken stock, bring to boil, lower the heat and
simmer for 15 minutes.
While the sauce is simmering, bake the biscuits until
golden brown, about 15 minutes.
Stir the cream into the sauce and return to a boil. Stir
in the pulled turkey, roasted vegetables, onion-mushroom mixture, thyme,
and parsley. Season the filling with salt and pepper, to taste. (The
filling may be prepared up to 3 days in advance, and reheated before
serving.)
Divide the hot filling among 6 warmed 12-inch wide
bowls. Place a biscuit in the center of each and serve immediately.
Episode#: SS1D49
Chicken Vindaloo (hot)
Patak's Vindaloo Paste Method
Ingredients
1 cup thinly chopped onions
2 Tbs cooking oil
1 lb boneless chicken, chopped
3-4 Tbs Patak's vindaloo paste
3 medium potatoes, cubed (~2cm)
2 cups of water, more or less.
Preparation
In a wok, fry the onions over low to moderate heat in
the oil until they are carmelized. Add the chicken,
increase the heat, and stir fry until the chicken turns
white.
Add vindaloo paste, water, and potatoes. (The water
should almost cover everything.) Stir well, and simmer
until the potatoes are cooked (20-30 minutes).
Serve over rice.
Vindaloo the Hard Way (hot)
2 t whole cumin seeds
2-3 hot, dried red chili peppers
1 t black peppercorns
1 t cardamom seeds (take seeds out of the pods)
3-inch stick of cinnamon
1 1/2 t whole black mustard seeds
1 t whole fenugreek seeds (if available)
5 T white wine vinegar
1 1/2 to 2 t salt
1 t light brown sugar
10 T vegetable oil
2 medium onions, peeled and sliced into fine half-rings
1 1/3 c water (or broth/stock)
2 lb boneless lamb (or pork or beef) shoulder meat, cut into
1-inch cubes
1-inch cube of fresh ginger, peeled and coarsely chopped
1 small, whole head of garlic, with all the cloves separated
and peeled
1 T ground coriander
1/2 t ground tumeric
Grind cumin seeds, red chilies, peppercorns, cardamom
seeds, cinnamon, black mustard seeds, and fenugreek
seeds in a coffee- grinder or other spice grinder. Put
the ground spices in a bowl. Add the vinegar, salt, and
sugar. Mix and set aside.
Heat the oil in a wide, heavy pot over a medium
flame. Put in the onions. Fry, stirring frequently,
until the onions turn brown and crisp. Remove the onions
with a slotted spoon and put them into the container of
an electric blender or food processor. (Turn the heat
off.) Add 2 to 3 tablespoons of water to the blender and
puree the onions. Add this puree to the ground spices in
the bowl. (This is the vindaloo paste). It may be made
ahead of time and frozen.)
Dry off the meat cubes with a paper towel and remove
large pieces of fat, if any.
Put the ginger and garlic into the container of an
electric blender or food processor. Add 2 to 3
Tablespoons of water and blend until you have a smooth
paste.
Heat the oil remaining in the pot once again over a
medium-high flame. When hot, put in the lamb cubes, a
few at a time, and brown them lightly on all sides.
Remove each batch with a slotted spoon and keep in a
bowl. Do all the lamb this way. No put the ginger-garlic
paste into the same pot. Turn down the heat to medium.
Stir the paste for a few seconds. Add the coriander and
tumeric. Stir for another few seconds. Add the meat, any
juices that may have accumulated as well as the vindaloo
paste and 1 cup water (or stock). Bring to a boil. Cover
and simmer gently for an hour or until meat is tender.
Stir a few times during this cooking period. Serves 6.
Title: Vindaloo (Goan-style hot and
sour pork) Categories: Indian Ethnic Spicy Main dish
Servings: 6 2 t whole cumin seeds 2 ea Hot, dried red
chilies 1 t black pepper corns 1 t cardamom seeds 3 ea
In stick cinnamon 1 1/2 t black mustard seeds 1 t
fenugreek seeds 5 T white wine vinegar 1 1/2 t salt 1 t
brown sugar 5 T vegetable oil 2 ea Medium onions cut
into rings 1 1/3 c water 2 lb pork cut into 1"
cubes 1 ea One in cube ginger chopped 8 ea Cloves garlic
peeled 1 T ground coriander seeds 1/2 t turmeric Grind
cumin seeds, red chilies, peppercorns, cardamom seeds,
cinnamon, black mustard seeds and fenugreek seeds in a
coffee-grinder or other spice grinder. Put the ground
spices in a bowl. Add the vinegar, salt and sugar. Mix
and set aside. Heat the oil in a wide, heavy pot over a
medium flame. Put in the onions. Fry, stirring
frequently, until the onions turn brown and crisp.
Remove the onions with a slotted spoon and put them into
the container of an electric blender or food processor.
(Turn off the heat.) Add 2-3 tablespoons of water to the
blender and puree the onions. Add this puree to the
ground spices in the bowl. (This is the vindaloo paste.
It may be made ahead of time and frozen.) Dry off the
meat cubes with a paper towel and remove large pieces of
fat, if any. Put the ginger and garlic into the
container of an electric blender or food processor. Add
2-3 tablespoons of water and blend until you have a
smooth paste. Heat the oil remaining in the pot once
again over a medium-high flame. When hot, put in the
pork cubes, a few at a time, and brown them lightly on
all sides. Remove each batch with a slotted spoon and
keep in a bowl. Do all the pork this way. Now put the
ginger-garlic paste into the same pot. Turn down the
heat to medium. Stir the paste for a few seconds. Add
the coriander and turmeric. Stir for another few
seconds. Add the meat, any juices that may have
accumulated as well as the vindaloo paste and the water.
Bring to a boil. Cover and simmer gently for an hour or
until port is tender. Stir a few times during this
cooking period. Serve with rice.
Sticky
Rice Place
4 (2 lb/ 1 kg) cups of sticky
(glutinous) rice in a saucepan
and add water to cover. Rub the rice
between your hands several times and
drain off the milky water; add clean
water and repeat until the water is
clear. Soak overnight in water to
cover or, to save time, it can be
soaked in hot water for 3 hours
before steaming. Drain the
rice and place in a cloth lined
basket or in a steaming basket.
Place the basket over a pot of
boiling water, cover, and
steam for approximately 30
minutes
4 (2 lb / 1 kg) cups
sticky (glutinous) rice
water
Barbecued
Chicken
Rub the entire
chicken with the combined marinaded
ingredients and allow to marinate
for 15 minutes. Bake at 350 F (180
C) for 45 minutes and then broil/
grill for 10 minutes until done. Cut
into smaller pieces before serving.
1 whole (about 3 lb or 1.5
kg.)
chicken, cut in half
1 teaspoon
salt
4
garlic cloves, chopped
1 teaspoon
white pepper
1 tablespoon
minced cilantro/ coriander
leaves and root
2 tablespoons
cognac, whisky, or rice
wine
2 tablespoons
coconut milk
1 tablespoon
fish sauce (nam pla)
1 teaspoon
chopped fresh ginger
2 tablespoons
soy sauce
Papaya
Salad
Peel the
papaya and rinse under running
water. Remove the seeds and shred
the flesh with a grater. Set aside.
Place the garlic cloves and chillies
in a mortar and mash with a pestle
until crushed into chunks. Add the
papaya and the remaining ingredients
and gently combine all with
the pestle and a spoon. Serve cold.
In
a wok or deep fryer, heat the oil to 375 F
(190C) and fry the rice vermicelli until
puffed. Remove and set aside. Combine the
sauce ingredients in a large skillet and
cook over medium heat for 4 minutes until
of a syrupy consistency. If desired, fry
the beaten eggs in a small pan. When
cooked, remove and slice into strips. Set
aside. Add the noodles to the sauce
and mix quickly so that they are evenly
coated. Place on a serving dish, sprinkle
with garnish, and lay the egg strips on
the top. Serve immediately.
Fry
the chopped garlic and onion until turned
yellow. Add chicken and fry until cooked.
Pour in the shrimp, pickled white radish, soya
bean curd. Break the eggs into the pan and
scramble. Add sugar, fish sauce, vinegar, ground
dried red chilli and stir well. Pour in the
noodles, stir fry until mixed well, add spring
onion, 3/4 or half a cup of bean sprouts ( the
remainder, clipped both ends, used for
garnishing) and stir-fry until cooked.
Spoon onto a platter, Garnish with ground
roasted peanut, bean sprouts, carrot, cabbage
and sliced lime.
Place
all the green curry paste ingredients in an
electric blender and process until smooth, or pound in
a mortar. Pour the coconut milk and green curry paste
into a large saucepan and heat till boiled. Add the
beef, fish sauce, and sugar. Cool at a slow boil for
5 minutes. Add the eggplant and simmer for 2 minutes.
Add the coconut cream and stir to combine. Add the
kaffir lime leaves and basil leaves. Remove the
contents into a serving bowl and garnish with red
pepper.
2 stalks
lemon grass/citronella, bottom part only,
cut into 1/2-in(1-cm) pieces
1 tablespoon
sliced galangal (kha) or fresh ginger
1 teaspoon
cumin
1/2 cup
fresh cilantro/coriander root (rak phak chi)
8
garlic cloves
10
green Thai chilli peppers (phrik khi nu)
10
jalapeno peppers (phrik chi fa)
1 teaspoon
shrimp paste (kapi)
1/4 teaspoon
minced kaffir lime skin (phio ma krut)
2 cups (16 fl oz/500 ml)
coconut milk
1 lb(450g)
beef, cut into 1-cm x 2.5-cm
1/4 cup (2 fl oz/60ml)
fish sauce (nam pla)
1 tablespoon
chopped shallot
3 tablespoons
sugar
1 cup
Thai eggplant (ma-khuea phuang) or tinned
bamboo shoots
1/2 cup (4 fl oz/125 ml)
coconut cream
6
fresh kaffir lime leaves (bai ma-krut)
1/4
sweet basil leaves (bai horapha)
red jalapeno pepper (phrik chi fa
daeng) for garnish
Bring
the stock to a boil over medium heat. Add the garlic, lime
leaves, galangal, fish sauce, lemon grass, and shallots,
then the mushrooms and chilli peppers, if using.
Simmer for 2 minutes. Add the shrimp and reheat to boiling.
Cook until the shrimps are pink, opaque, and firm but no
longer than 1 minute. When the shrimps are cooked, place the
lime juice and chilli paste in a serving bowl.
Pour the soup into the bowl, stir, and garnish with cilantro
leaves.
hot green Thai chilli peppers (phrik khi nu),
optional
1/2 cup
sliced straw mushrooms
1/4 cup(2 fl oz/60ml)
lime juice
1 teaspoon
roasted chilli paste (nam phrik pao)
1 tablespoon
chopped cilantro/coriander leaves(bai phak chi)
Panang Curry
Panang Curry is a popular favorite at many Thai
restaurants. It is usually made with beef, but either
chicken or pork can be substituted. Thai curries are
typically a meal in themselves, but it is not uncommon to
eat curry alongside your other favorite Thai dishes.
Ingredients:
2 pounds meat (beef, chicken or pork)
1 can coconut milk
8 oz panang curry paste
2 tablespoons fish sauce
2 tablespoons kafir lime leaves (cut into shreds)
1/2 cup basil leaves
2 tablespoons sugar
Directions:
1. Cut your meat into bite sized cubes. Using a medium to
large skillet, pan fry the meat until it is almost done,
then remove it and set it aside.
2. Using medium heat, add in four tablespoons of coconut
milk, and let it come to a boil.
3. Add in 2-3 tablespoons of curry paste.
4. Put the meat back in, and stir until the meat is
thoroughly cooked.
5. Add in half of the remainder of coconut milk. Keep
stirring.
6. Add the fish sauce and the sugar.
7. Add in the rest of the coconut milk.
8. When the coconut milk thickens, add in the basil leaves
and lime leaves.
9. Give it a taste. You may need to add in more fish sauce
or sugar depending on your preference.
Yummy.
Pineapple Fried Rice
This is an all-around favorite. You will find this dish on
almost every Thai restaurant's menu.
It is also fun to make, because you can actually serve in the
pineapple!
Ingredients:
1 pineapple, medium sized
4 oz. sliced chicken
3 tablespoons of chopped shallots
1/2 tablespoon ginger, ground
1 tablespoon of chopped cilantro
2 tablespoons of dried shrimp
3 tablespoons of garlic, coarsely chopped
2 tablespoons of fish sauce
1 teaspoon sugar
2 cups steamed rice
Directions:
1. Cut the pineapple in half lengthwise, and scoop out the fruit.
Cut the fruit into bite sized chunks.
2. In a large skillet, heat a tablespoon of oil, and fry the dry
shrimp until crispy. Set it aside, and drain the skillet.
3. Add one more tablespoon of oil, and fry the garlic until its
becomes golden brown. Turn to medium/high heat Add in the rice,
and stir.
4. Add in the fish sauce and sugar; continue to stir for about a
minute. Add in the pineapple and the shrimp that you set aside
earlier, and continue to stir for about another minute.
5. Put the contents into the halved pineapple, and serve. Garnish
with some fresh cilantro and / or sliced beets.
"Pad Ga Pow"-
(Stir fried basil with meat)
"Ga Pow" is the Thai word for basil. This dish is
basically stir-fried basil with the meat of your choice.
Ingredients:
1 pound ground chicken
2 tablespoons chopped garlic
2 tablespoons chopped shallots
2 jalapenos
1/4 cup fish sauce
2 tablespoons palm sugar
1 cup basil leaves (or mint leaves)
1/2 bell pepper, cut into strips
1 teaspoon peppercorns
Directions:
Grind the garlic, shallots, and peppercorns into a paste. Put the
paste into a medium sized skillet, and stir-fry the paste for
about 15 seconds. Add in the chicken and the remaining
ingredients, and stir-fry for 3 minutes, or until the chicken is
thoroughly cooked.
Serve either over rice, as a meal - or by itself "Ala
Carte."
"Goong Gah Tee-em"
(Garlic Shrimp)
Goong Gah Tee-em is a fairly basic dish. It is easy to prepare,
and almost always comes out delicious, no matter who cooks it!
This dish is usually served with rice. It is not a meal in itself
per say, but it is normally served as part of a typical Thai meal,
alongside several other dishes.
Here's what you need:
8 cloves of garlic, crushed to release their flavor
2 tablespoons fish sauce
2 tablespoons coriander root, minced
1 lemon
1 1/2 tablespoons brown sugar
1/2 teaspoon sugar
1 - 2 pounds shrimp (you can use any size you desire)
Vegetable Oil
Here's how to do it:
First you are going to need to make a marinade. Combine the
garlic, coriander root, fish sauce, brown sugar, and pepper. Add
in the shrimp and let it sit for half an hour.
When your thirty minutes have passed, heat 2 tablespoons of oil
in a medium sized frying pan. Toss in the shrimp, and stir-fry
them until they turn pink. Squeeze a little lemon juice into the
mixture, and serve garnished with some sliced tomatoes and
cucumbers.
"Pad See You" - Thai Soy
Sauce Noodles
This is a delicious stir-fried Thai noodle dish. It is basically
noodles stir-fried with soy sauce- sounds kind of plain, but it is truly
delicious.
Ingredients:
8 oz of meat (beef, chicken, pork, or seafood)
8 oz noodles of your choice (normally fresh rice noodles are used)
1 tablespoon fish sauce
1 tablespoon palm sugar (or substitute regular sugar)
1 tablespoon oyster sauce
3 tablespoons soy sauce
1 cup broccoli cut
Additional Ingredients for marinade of meat:
1 egg
2-3 cloves of garlic, crushed
1 tablespoon oyster sauce
1 tablespoon cornstarch
1 tablespoon rice wine
1 tablespoon palm sugar
1 tablespoon sesame oil
1 teaspoon black pepper.
Preparation:
1. Slice the meat into bite sized pieces then marinade it in recipe
described above for 1 hour.
2. Prepare your noodles. If they are fresh, you do not need to do
anything, but if you are using dry noodles, you will need to soak them in
water for 15 or so minutes until they are soft.
Directions:
You will need a medium to large sized skillet. Grease the skillet with the
oil of your choice, and then cook the meat until it is almost done. Then
add in the rest of the ingredients, and stir-fry for about 2 minutes.
"Khao Soy"
(Chiang Mai Noodles)
This is the fettuccini Alfredo of Thailand!
It consists of a creamy curry sauce that is served over egg
noodles. This particular dish is named after the Northern Thai
city from which it was created: Chiang Mai.
Ingredients:
4 ounces fresh egg noodle
1 tablespoon chopped garlic
1 tablespoon red curry paste
1/2 cup of coconut milk
4 ounces of ground pork
1 cup chicken stock
1 tablespoon curry powder
1 pinch of turmeric powder
2 tablespoons of fish sauce
1 teaspoon lime juice
Note:
The egg noodles should be fresh. If you cannot find fresh egg
noodles, you may substitute almost any other noodle you desire.
However if you intend to use dried noodles, remember to soak them
first for 20 minutes.
Directions:
Here is the two step plan. You should be doing these
simultaneously.
Step 1
Bring a medium sized pot of water to a boil.
Cook the noodles for roughly 20 seconds.
Strain the noodles, and put them on your plate
Step 2
In a medium sized saucepan, heat the coconut milk on low heat, and
slowly stir in the curry paste. When it begins to simmer, add in
the remaining items, except for the pork. Wait about 1 minute,
then add in the pork, and cook until the pork is done (not pink in
the middle)
Pour the sauce over the noodles, and voila!
"Pad Thai"
Ok. Here it is. Hands-down the MOST popular Thai dish known to
mankind. It is served in almost EVERY Thai restaurant.
Ingredients:
1 pack dried rice stick noodles or "sen lek"
1/2 cup dried shrimp
1/2 cup baked tofu cut into small strips
1/2 cup ground peanut
1 cup fresh beansprouts
1/2 cup chives cut into 1 inch pieces
1 pound chicken meat cut into small bite-sized pieces
6 eggs
2 teaspoons pepper powder
1/2 cup fish sauce
1/2 cup soy sauce
1/4 cup sugar
1/4 cup vegetable oil
2 tablespoons smashed garlic
2 tablespoons smashed onion
1/2 cup of water
Preparation:
1. Soak the rice stick noodles in tepid water for roughly 15
minutes. Then cut the noodles into 4-inch pieces. Strain the
noodles, then set them aside.
2. Using a large skillet (preferably a wok) heat the vegetable oil
and add in the garlic, onion and tofu.
3. After stirring for 2 minutes, add in the dry shrimp, and stir.
Then, one at a time add in the peanuts, fish sauce, soy sauce,
sugar, pepper and chicken, stirring the mixture the entire time.
4. Add the eggs and continue to stir the mixture. Then add in 1/2
cup of water.
5. Add the noodles, and be sure to stir! The noodles tend to burn
if not continuously stirred.
6. Check to see if the taste of the dish is suitable to you, if
not, then add in either fish sauce (salty), sugar (sweet), or soy
sauce (salty). Here is where a matter of preference comes into
play.
7. The final step is to add in the bean sprouts and chives, just
before turning off the burner.
Pad Thai is normally garnished with a heaping portion of
uncooked beansprouts on the side as well as a sprig of cilantro on
top.
Yum Talay" - Seafood Salad
It says salad, but note that most Thai salads don't have a lot of
vegetables!
This particular dish is easy to prepare and can be served as
either an appetizer, or as part of the main course. It is normally
prepared spicy, however you may feel the need to decrease the
amount of chili that you use during preparation.
Ingredients:
1/2 pound of shrimp
4 imitation crab meat sticks, sliced into 1/4" chunks
2 oz. squid, cut into bite sized pieces
2 tablespoons of lime juice
1 tablespoon dry red chili, ground
2 tablespoons fish sauce
1 teaspoon palm sugar (or substitute regular sugar)
1 teaspoon shrimp paste (Ka-pi)
1 teaspoon very finely sliced jalapenos
1 shallot, sliced thin
2 lime leaves, sliced thin
2 tablespoons onion, chopped
Directions:
Add the fish sauce, lime juice, red chili, palm sugar, and shrimp
paste into a small saucepan, bring to a simmer. Add in the seafood
and jalapenos. Cook for about 2 minutes, or until the seafood is
cooked through. Remove from the heat, and add in the lime leaves,
shallots, and onions.
Serve at room temperature.
Lahb
Gai is a popular Thai salad dish that originated from the
eastern part of Thailand, or E-Sarn Province. E-Sarn food is typically
spicy and full of robust flavor. This particular dish can be eaten alone
or with rice. It is traditionally served with sticky rice, typical of E-Sarn
food.
Ingredients:
2 pounds ground chicken
1 cup chicken stock
1/2 cup of sliced green onions
1/2 cup of sliced red onions
1/2 cup of shredded mint leaves
4 tablespoons fish sauce
4 tablespoons lemon juice
1 cup grounded roasted-rice (see below)
1-teaspoon green pepper (sliced)
Ground dry red chili
Directions:
Heat the chicken stock in a medium sized pot, and then add in the ground
chicken. Cook for a few minutes until the chicken is done. Drain and allow
the chicken to cool down, then add in the lemon juice, green and red
onions, and mint leaves. Add in the fish sauce, and stir. At this point,
you may add in more lemon juice if it suits your taste. I recommend adding
in about 2 tablespoons of dried red chili, but you may use more or less
than the recommended amount. The last step is to add in the roasted rice.
This dish is typically garnished with a 1/4 head of lettuce and cilantro
and green beans (these items are all optional)
Stir the chicken in the hot pan until it is almost done. Then mix the
chicken with fish sauce and then add lemon juice; add green onion, red
onion, pepper, and mint leaves; add fish sauce or lemon
juice to taste. Add the roasted rice powder. Taste it one more time and
add either fish sauce or chili to suit your taste. Eat with rice or sticky
rice. Look for some crunchy vegetables like lettuce or napa cabbage to eat
it with.
Roasted Rice
Set your burner to the highest setting, and add in one cup of rice. Keep
stirring until the rice becomes brown and color. It will almost achieve a
burnt look. Then grind it using either a coffee grinder or mortar and
pestle.
Note: the
following recipe is for chicken, but any meat can be substituted! Tom
Kah can be served as part of a meal, or can be a meal in
itself.
Ingredients:
16 oz chicken broth
4 lime leaves
2 inch piece lemon grass
1-inch tube galangal ("kah") sliced thinly.
4 tablespoons fish sauce
2 tablespoons lime juice
4 oz chicken breast, cut into small bite sized pieces
5 fl ounces coconut milk
X pinch of red chili powder
X cilantro leaves (as a garnish)
Directions:
After you have heated the chicken broth, add in all of the ingredients
except for the chicken and coconut milk. Bring to a boil, then add the
remaining two ingredients. Let it boil for 2 minutes, until the chicken is
done, then bring it down to a simmer for a few minutes.
This is a hot
and sour Thai soup that is great as an appetizer or as a main
dish when served with rice. Its robust fragrance is sure to tempt your
tastebuds.
Serves 6
Ingredients:
1/2 pound peeled shrimp
4 cups chicken stock
1 tablespoon chili oil
10 lime leaves (kaffir leaf)
3 tablespoons lime juice
4 stalks green onion
2 tablespoons fish sauce
1 cup whole straw mushrooms
3 stalks fresh lemongrass
6 fresh Thai chilies (prik kee noo)
Directions:
1. Prepare the chicken stock in a medium to large sized pot, and then
bring to a boil.
2. Add the lime leaves and lemongrass stalks to the pot, and reduce the
heat to simmering. Cook for five minutes.
3. Remove only the lemongrass, and turn the heat to high. Add in the
shrimp, mushrooms, chili oil, and the Thai chilies. Boil until the shrimp
are done (about 2 minutes)
4. Remove from stove, you're almost done!
5. Add in the fish sauce and limejuice, and stir. Some like it more sour,
others more salty. You decide on what makes you happy.
6. The most important step!!! Enjoy.
Patak's Original Taste of India
http;//www.pataks.co.uk these product tested:
Dopiaza Mild Rich Tomato & Onion Cooking Sauce 14.5 OZ
Jalfrezi mild sweet peppers & coconut cooking sauce 14.5 oz
Korma mild rich creamy coconut cooking sauce 15 oz
Roganjosh
Rogan josh came initially from Kashmir in Northern India. In this
recipe extra spices are used, which are tempered with a generous helping
of cream.
1
Grind the whole spices and add to the turmeric and chilli powder.
Thoroughly coat the meat with the spices and leave to marinade for at
least a couple of hours (preferably overnight in the fridge).
2
Heat the oil or ghee in a large pan – it must be very hot. Add your
lamb in batches (it will spit everywhere so take care) and turn in the
fat to brown it. Turn the heat down and add the brown stuff.
3
Cover and simmer for 60 minutes until the meat is
tender. Stir in the cream and garam masala, and remove from the heat.
Just before serving, stir in the chopped fresh coriander.
Kashmiri Roghan Josh from Brent Thompson Description The recipe originally
came from a Kashmiri cookbook that Brent came across while living in
India. Ingredients
* 1 tsp. ginger powder
* 1 Tbs. fennel seeds
* 1 tsp. shahjeera (cumin seed)
* 6 garlic cloves, minced
* 1 Tbs. pepper, red, powder (cayenne)
* 2 cinnamon sticks
* 6 cardamoms
* 6 cloves
* 1 bay leaf (Indian tez patta)
* salt to taste
* 1 tsp. saffron
* 1 C. dahi (yoghurt), creamy (or sour cream)
* 200 gms ghii
* 1 piece hing (asafoetida)
* 1 kg. lamb, cut into large cubes
Method 1. Grind together the spices. 2. Soak saffron in the dahi. 3.
Heat ghii and fry the lump of hing 4. Add meat and sear on all sides,
frying until well browned. 5. Pour in the dahi and fry until liquid is
absorbed. 6. Add a glassful of water and the spices. 7. Bring to a boil,
reduce heat, and simmer, covered, until tender. 8. Remove cover and cook
until liquid is gone.
INGREDIENTS
1 md Onion -- chopped
2 tablespoons Ghee
1 each Red chili -- whole
1 pinch Cayenne pepper
1 teaspoon Turmeric
1 tablespoon Coriander
4 cups Stock
1 each Salt to taste
1 md Caroot -- chopped
1 lg Potato -- cubed
1 each Green bell pepper -- chopped
1 each Tomato -- chopped
1/2 cup Grated coconut
1 cup Coconut milk
2 tablespoons Lemon juice
2 teaspoons Cilantro/parsley
METHOD
Soak, rinse & cook chick peas. Cook for 45-60
minutes till soft, depending on age of the peas. In a
soup pot, saute the onions in the ghee for 5 minutes.
Add chili, cayenne, turmeric & coriander. Saute
for 2 to 3 minutes, stirring. Add the stock & the
vegetables. Simmer for 10 to 15 minutes. Add the
coconut, coconut milk, chick peas & cook for a
further 5 minutes. Remove from heat & let cool for
a few minutes. Blend well. Return to pot & add
lemon juice & cilantro. The longer this soup sits,
the better its flavour. Re-heat gently & serve.
INGREDIENTS
3 very young broiling chickens (about 2 to 2-1/4 pounds each)
2-1/2 teaspoons unseasoned natural meat tenderizer
1/3 cup lemon juice
FOR MARINADE
2 large cloves garlic
1 tablespoon chopped fresh ginger root
1 teaspoon ground roasted cumin seeds
1/2 teaspoon ground cardamom
1/2 teaspoon red pepper
1 teaspoon tandoori coloring, or 1 tablespoon paprika
1/3 cup plain yogurt
Usli ghee or light vegetable oil for basting
METHOD
Cut the wings off the chickens. Remove the neckbone carefully.
Place the chickens on a cutting board and quarter them neatly.
Then pull away the skin, using kitchen towels for a better grip
if necessary. (Reserve the wings, neck, and skin for the
stockpot.) Prick the chicken all over with fork or a thin
skewer. Make diagonal slashes, + inch deep, 1 inch apart on the
meat. Put the meat in a large bowl. Add meat tenderizer and
lemon juice to the chicken, and rub them into the slashes and
all over for 2 minutes. Cover and marinate for + hour. Put all
the ingredients of the marinade into the container of an
electric blender or food processor, and blend until reduced to a
smooth sauce. (Alternatively, garlic and ginger may be crushed
to a paste and blended with the remaining ingredients.) Pour
this marinade over the chicken pieces and mix, turning and
tossing, to coat all the pieces well. (A note of caution: Since
certain brands of Tandoori coloring tend to stain the fingers,
it is advisable either to use a fork to turn the chicken pieces
in the marinade or use a pastry brush to spread it over the
chicken.) Cover and marinate for 4 hours at room temperature, or
refrigerate overnight, turning several times. Chicken should not
remain in the marinade for more than 2 days, because the
marinade contains a meat tenderizer which, with prolonged
marinating, alters the texture of the chicken meat to very soft
and doughy. Take the chicken from the refrigerator at least 1
hour before cooking to bring it to room temperature. The chicken
is now ready to be either roasted in the oven or broiled over an
electric or charcoal grill.
TO ROAST IN THE OVEN:
Start heating the oven to 500-550 degrees. Take the chickens out
of the marinade. Brush them with the ghee or vegetable oil, and
place them on an extra-large shallow roasting pan, preferably on
a wire rack. Set the pan in the middle level of the oven, and
roast for 25 to 30 minutes, or until the meat is cooked through.
There is no need to baste while the chicken pieces are roasting,
because the enclosed environment keeps the chickens from drying
excessively.
TO BROIL INDOORS:
Preheat the broiler. Brush the grill with a little oil to
prevent the meat's sticking. Place the chicken pieces, slashed
side up, on the grill, and brush the slashed side with ghee or
vegetable oil. Cook 2 to 3 inches away from the heat for 20
minutes. Turn and cook the other side for another 10 minutes, or
until the chicken pieces are cooked through. Brush often with
ghee or vegetable oil during cooking.
TO GRILL OUTDOORS:
Fire the coal well in advance (about 1-1/2 hours before you are
ready to begin cooking), so that a white ash forms over the
surface of the coal. This is when the coal is at its hottest.
Place the grill at least 5 inches away from the heat, and rub
generously with oil. Place the chicken pieces, slashed side up,
over the grill and brush them with ghee or vegetable oil. Let
chicken cook without turning for 10 minutes. Turn, baste the
other side, and cook for 10 minutes. Continue to cook, turning
and basting the chicken every 10 minutes, until it is done. The
cooking time for broiling and grilling usually varies widely.
Much depends upon the intensity of the heat and its distance
from the chicken. The point to remember is that the chicken
pieces have been marinating in a very strong tenderizing
solution for two days and therefore will cook much faster than
standard broiled or barbecued chicken.
Serve the chicken immediately, lightly brushed with ghee or oil.
Boil the spinach leaves & grind to a fine paste. Heat oil and fry
onion paste until golden brown.Add ginger and garlic pastes and fry for
2-3 minutes. Add the mutton pieces, chilli powder, khus khus and salt. 'Bhuno'
over medium heat until meat is browned. Add the zeera powder, dhania
powder, tomato powder, tomato puree and the ground spinach. Simmer &
cover, stirring occasionally until mutton is tender. Sprinkle with garam
masala and serve hot with boiled rice.
Serves : 4
Mixed Vegetable Korma (2)
Category: Vegetarian
Country: India (North)
Ingredients...
2 oz butter
2 red onions, sliced
3 cloves garlic, crushed
1˝ " fresh ginger, grated
1 tsp ground cumin
1 tbsp ground coriander
seed from 6 cardamon pods, lightly crushed
˝ tsp ground turmeric
˝ tsp chilli powder
2 bay leaves
freshly ground black pepper
1 potato cut in 1" cubes
1 small aubergine cut in 1" cubes
4 oz mushrooms, thickly sliced
3 oz green beans, cut in half
2 oz cashews
5 fl oz yoghurt
5 fl oz double cream
˝ tsp garam masala to finish
1 tbsp chopped coriander leaves
Instructions...
Melt the butter in a heavy bottomed pan. Add the onions and cook for
6 minutes until soft and golden.
Add the garlic and ginger and cook for 2 minutes then add the
spices, bay leaves and some black pepper. Cook for a few seconds.
Add the potatoes, then the aubergines, mushrooms and beans in that
order. Stir in the nuts and add 7 fl oz water. Stir well and cook for
about 15 minutes or until the potatoes are tender.
Mix the yoghurt and cream together and stir into the korma, then
simmer for 4 minutes without allowing to boil.
Scatter over the garam masala and tthe coriander and serve with nan
or rice.
Indian Cream of Tomato Soup (4-6)
Category: Soups
Country: India (North)
Ingredients...
1˝ lb ripe tomatoes,chopped
1 tbsp chopped lemon grass
2 curry leaves
2" fresh ginger,peeled & chopped
1 tsp salt
4 fl oz water
4 fl oz single cream
1 pt milk
1 tsp ground roasted cumin seeds
good pinch ground black pepper
good pinch cayenne pepper
2 tsps lime or lemon juice
1 tbsp chopped coriander leaves
Instructions...
Put the tomatoes,lemon grass, curry leaves,ginger, salt and water
into a saucepan and bring to the boil. Lower the heat, cover and
simmer gently for 15 minutes.
Uncover, increase the heat and simmer more rapidly for another 15
minutes.Puree in a liquidiser then sieve. You should have about ľ pt
thick tomato juice.
Add the cream, milk, cumin seed, black and cayenne pepper and the
lime or lemon juice. Stir together well and reheat gently without
boiling.
Serve garnished with freshly chopped c
Chicken Jalfrezi (2)
Category: Chicken
Country: India (North)
Ingredients...
2 tbsps olive oil ( or butter)
1 onion, peeled & chopped
2 cloves garlic, peeled & sliced
1 green chilli, seeded & chopped
2 tsps curry powder or paste
Ľ tsp salt.
1 tsp tomato puree
2 chicken breasts, skinned and cut in 1" dice
1 tsp peeled & grated root ginger
1 green pepper, seeded & sliced.
Instructions...
Heat the oil or butter in a saucepan. Add the onion, garlic and
chilli and fry for 4 minutes.
Add the curry powder or paste, salt and tomato puree. Stir for 30
seconds then add the chicken. Sear it for 3 minutes then add 5 fl oz
water.( add more water if you want more sauce and cook for 3 minutes
longer). Stir and add the ginger and green pepper and cook for a
couple of minutes. Serve with naan or chapatis,
Mulligatawny Soup
This is a recipe that would have been familiar to all Britons living and
working in the Imperial Raj. Indeed the combination of Indian cooks,
British tastes and exotic foods have made a lasting impression on British
cuisine right down to the present day. New, strange and exciting
ingredients would be used to try and recreate familiar, edible and
nutritious meals befitting the ruling class that they had become. Lack of
refrigeration, a hot and humid climate and unfamiliar cooking facilities
would all conspire to make cooking an even more difficult prospect than it
already would have been. However, the results of these intrepid culinary
explorers could often be an interesting mix of East meets West. And very
often create unforeseen varieties of dishes, courses and menus.
Serves 6 - 8
'Pepper
Water' was the nearest thing to soup in the cuisine of India, and
indeed the word mulligatawny comes from the Tamil words molegoo
(pepper) and tunes (water). It was originally a vegetarian
'sauce', but the British added meat and various other ingredients
to create a variety of mulligatawnies which were popular in India
and Ceylon, but had an extremely bad press back home in England!
The soup below is one which our delightful cook in Ceylon,
Soloman, used to serve us in huge Victorian soup bowls. A basic
peppered water was flavoured with various other ingredients, then
the soup would be served with side bowls of cooked rice, lime
wedges, grated coconut, snippets of fried bacon, quartered
hard-boiled eggs and sliced chillies. You helped yourself to what
you wanted - a meal in itself.
Two and half pints of stock
7 oz coconut cream, cut into chunks
1 heaped teaspoon each ground cumin and coriander
1 teaspoon chilli powder (flat or heaped)
1 small tin tomato puree
Flavouring Ingredients
1-2 onions, chopped and fried in butter until brown
2 tablespoons chutney juice
a few cardamom seeds, lightly crushed
salt and freshly ground pepper
Simmer all the basic soup ingredients together for 15
minutes, then add all of any of the flavouring ingredients to make
the soup exactly as you like it. Serve hot with side dishes as
described above. This recipe was taken from The
Memsahib's Cookbook.
Mulligatawny is the Anglicized version of the Tamil (a southern Indian
Dravidian language) words for "pepper water" or "pepper
broth." It became popular with the British stationed in India
(employees of the East India Company) during colonial times, during the
late 18th century and later. When they returned home, they brought
the recipe back with them to England, and to other members of the
Commonwealth, especially Australia.
It was a rich curried soup originally made with peppers, hence the name.
It has changed to suit differing tastes in Western culture, and has gone
through many variations at various times and places. It is usually
based on a chicken stock (also mutton or vegetable stock) and curry, with
cream , pieces of chicken, onion, celery, apples and almonds and garnished
with rice. The cream was very likely, originally coconut milk.
Vegetarian versions may contain lentils, tomatoes, cucumbers, apples, rice
and fresh coconut. I am told that Australians like to add tomatoes
and bacon. Yogurt is sometimes used instead of cream or coconut
milk. Today Mulligatawny bears little resemblance to the original.
It is still one of my favorite soups, in many, if not all of it's forms.
Freshly grated or ground spices and herbs make a world of difference when
making any curry, and Mulligatawny soup is no exception. So take the time
to do it right and you will be well rewarded. It can be made as a
mild curried soup, or it can be made to live up to its name "pepper
water."
CHICKEN MULLIGATAWNEY SOUP
Mulligatawney soup was originally an Indian
curry soup, adapted by the British during colonial times.
(See also an original 1818 Recipe - MULAGA-TAWNY
SOUP)
1/4
Pound Celery -- diced
1/4
Pound Granny Smith Apple
-- diced
1/4
Pound Yellow Onion --
diced
1/4
Pound Green Peppers --
diced
2
Ounces Butter
1/4
Cup Flour, All-purpose
2
Teaspoons Patik's Curry Paste (or more
to taste)
1/2
Tablespoon Salt
1/4
Teaspoon White Pepper
1
Teaspoon Lemon Zest -- grated
1
Cup Milk
1
Cup Heavy
Cream
3/4
Pound Cooked Chicken --
diced
Bring Chicken Stock to a Boil.....
Add tomatoes, rice and clove to Stock.....Simmer 10 minutes.
Add celery, apple, onion and peppers to Stock, simmer for 30 minutes.
Make a Roux with Butter & Flour, cook 10 minutes.
Add curry paste,salt, white pepper, zest, milk and heavy cream to
Roux...Whip smooth, then add to soup.
Add Chicken to soup and simmer 10-15 minutes.
Title: Mulligatawny Soup Categories:
Diabetic, Soups/stews, Fruits, Vegetables, Crockpot Yield: 8
servings
6 c Chicken broth
2 Ribs celery, chopped
1 c Diced cooked chicken
1 ts Salt
1 Yellow onion, chopped
2 ts Curry powder (or up to 4 ts 1 Apple, cored and chopped
1/8 ts Ground nutmeg
1 Green bell pepper, chopped
2 c Cooked white or brown rice
2 Carrots, sliced
This soup originated in India. Mulligatawny means "pepper
water." Serve hot or cold. Combine all the ingredients in a large
saucepan. Cook, uncovered, over medium heat for 30-40 minutes or until
vegetables are tender. 1/8 recipe = 195 calories, 2 low-fat protein, 1
starch, 1 vegetable exchange, 13 grams protein, 24 grams carbohydrate, 4
grams fat, 427 mg sodium. Adapted from Quick & Easy Diabetic Menus by
Betty Wedman 1993 Shared but not tested by Elizabeth Rodier Feb 94
Mulligatawny
Soup II
Literally
meaning pepper water. Mulligatawny Soup is an
Anglo-Indian invention. Created
by servants for the English Raj who
demanded a soup course from a
cuisine that had never produced
one. You can make this soup a
day ahead and you can add
chicken pieces in the soup as
well. Makes 6 servings.
Printed
from Allrecipes, Submitted by Michelle
Chen
1
tablespoon chopped fresh curry
1 carrot, chopped
1 apple - peeled, cored, and chopped
1 large potato, peeled and diced
1 cup red lentils
8 cups chicken broth
1 tablespoon tamarind concentrate
1 tablespoon lemon juice
2 cups coconut milk
2 tablespoons chopped fresh cilantro
Directions 1 Heat ghee or vegetable oil in large pan
(use low heat);
cook onion, garlic, ginger,
chilies, spices and curry
leaves, stirring, until onion is
browned lightly and mixture
is fragrant. Do not over brown
the onion or else it will
give the soup a burnt taste. 2 Add carrot, apple, potato, dhal, and
chicken stock to
pan; simmer, covered, for about
15 minutes or until
vegetables are just tender.
Discard cardamom pods and curry leaves. 3 Blend or process soup mixture, in
batches, until
pureed; return to pan. Add
tamarind, lemon juice, coconut milk
and fresh coriander leaves; stir
until heated through.
Elaine: "Do you need anything?"
Kramer: "Oh, a hot bowl of Mulligatawny would hit the spot."
Elaine: "Mulligatawny?"
Kramer: "Yeah, it's an Indian soup. Simmered to perfection by one of
the great soup artisans in the modern era."
Elaine: "Oh. Who, the Soup Nazi?"
Kramer: "He's not a Nazi. He just happens to be a little eccentric.
You know, most geniuses are."
Just be sure when you make this soup, that you simmer it for at
least four hours or until the soup reduces by more than half. The soup
will darken as the flavors intensify, the potatoes will begin to fall
apart and the nuts will soften. If you follow these directions you should
end up with a clone that would fool even Cosmo himself.
Mulligatawny India Soup (clone
of Seinfeld's Soup Nazi NYC)
4 quarts water (16 cups)
6 cups chicken stock
2 potatoes, peeled & sliced
2 carrots, peeled & sliced
2 stalks celery, with tops
2 cups peeled & diced eggplant (about 1/2 of an eggplant)
1 medium onion, chopped
1 cup frozen yellow corn
2/3 cup canned roasted red pepper, diced
1/2 cup tomato sauce
1/2 cup shelled pistachios
1/2 cup roasted cashews
1/2 cup chopped fresh Italian parsley
1/4 cup lemon juice
1/4 cup butter
3 tablespoons sugar
1/2 teaspoon curry powder
1/2 teaspoon pepper
1/4 teaspoon thyme
1 bay leaf
dash marjoram
dash nutmeg
1. Combine all ingredients in a large pot over high heat.
2. Bring to a boil, then reduce heat and simmer for 4-5 hours or until
soup has reduced by more than half, and is thick and brownish in color. It
should have the consistency of chili. Stir occasionally for the first few
hours, but stir often in the last hour. The edges of the potatoes should
become more rounded, and the nuts will soften. Serve hot. (http://www.topsecretrecipes.com) Makes 4-6 servings.
Tidbits
Because of the extreme reduction, I found that the salt in the chicken
stock was enough for the recipe. However, if you use a stock that isn't so
salty, you may find you need to add extra salt to the soup.
Make your own Sausage save money and improve quality
SPANISH
SAUSAGE
Base
x
20
Ground
pork
1
lb
Salt
(Diamond Crystal)
0.4
tbsp
Cayenne
pepper
0.1
tsp
Nutmeg
0.1
tsp
Ground
ginger
0.1
tsp
Ground
black pepper
0.3
tbsp
Crushed
garlic cloves
1
clove(s)
Raisins
(dark & white)
0.2
cup
Sugar
0.3
tsp
ITALIAN
SAUSAGE
Base
x
5
Ground
pork
1
lb
Salt
(Diamond Crystal)
0.4
tbsp
Ground
black pepper
0.2
tbsp
Fennel
seeds
0.3
tbsp
Chopped
parsley
0.4
tbsp
BREAKFAST
SAUSAGE
Base
x
20
Ground
pork
1
lb
Salt
(Diamond Crystal)
0.4
tbsp
Powdered
sage
0.6
tsp
Summer
savory
0.4
tsp
Nutmeg
0.2
tsp
Marjoram
0.7
tsp
Ground
black pepper
0.3
tsp
Alsatian
Xmas
Base
x
20
Ground
pork
1
lb
Salt
(Diamond Crystal)
0.4
tbsp
Ground
ginger
0.1
tsp
Sugar
0.3
tsp
Cinnamon
0.1
tsp
Ground
cloves
0.1
tsp
Ground
black pepper
0.3
tsp
Nutmeg
0
tsp
Linguica
Base
x
20
Ground
pork, coarse-ground
1
lb
Salt
(Diamond Crystal)
0.4
tbsp
Paprika
1.2
tbsp
Sherry,
dark, dry
2
oz
CHAURICE
Base
x
20
Ground
pork
1
lb
Salt
(Diamond Crystal)
0.4
tbsp
Diced
onions
5.3
tbsp
Cayenne
0.3
tbsp
Cinnamon
0.1
tsp
Ground
cloves
0.1
tsp
Crushed
garlic cloves
1.5
clove(s)
Thyme
0.3
tsp
Parsley
0.8
tbsp
Bay
leaves, crushed
3
leaves
chicken tikka masala , mild curry dish
of chicken in a tomato-based sauce, cooked tandoori style (in a charcoal-fired
oven).
Chicken Tikka Massala is now a true British national dish
The Recipe - Ingredients
Part I.
2 lbs. boneless chicken breast
1/4 cup yogurt
3 t. minced ginger
3 t. crushed garlic
1/4 t. white pepper
1/4 t. cumin powder
1/4 t. mace
1/4 t. nutmeg
1/4 t. green cardamom powder
1/4 t. chili powder
1/4 t. turmeric
3 T. lemon juice
4 T. vegetable oil
Melted margarine (for basting)
Part II.
5 oz. tomato paste
10 oz. tomato puree
2 lbs. tomatoes, chopped
2 t. ginger paste
2 t. garlic paste
2 t. green chilies
1 T. red chili powder
2 t. cloves
8 green cardamoms
salt to taste
3 T. butter
2/3 cup cream
1 t. fenugreek
2 t. ginger, julienned
honey to taste
The Method :
Whisk all of the ingredients in Part I
together in a large bowl. Add the chicken breast, cut into 2 inch cubes.
Marinate overnight in the refrigerator. Preheat oven to 350şF. Bake the chicken
for 8 minutes, basting with margarine twice. Drain excess marinade and bake for
another 2 minutes.
While doing this, make the sauce in Part
II. Deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree
in a pot and add approximately 4-1/4 cups of water. Add ginger and garlic paste,
green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat
until reduced to a thick sauce. Strain through a strainer and bring to a boil.
Add butter and cream. Stir. If the sauce tastes sour, add honey to taste. Add
fenugreek and ginger juliennes, stir, and serve with the chicken.
Raspberry Chipotle Glaze:
1 tablespoon olive oil
1/2 cup small diced onion
2 teaspoons minced garlic
2 teaspoons chipotle chiles in adobo, chopped
2 pints fresh raspberries, rinsed
1/2 cup raspberry vinegar
3/4 cup granulated sugar
1/2 teaspoon salt
Garlic Roasted Pork Loin:
2 1/2 to 3 1/2 pound boned pork loin
8 large cloves garlic, peeled and sliced in half lengthwise
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
Olive oil
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
1 bunch watercress, rinsed and patted dry, tough stems discarded
Wild Rice and Dried Cranberry Dressing, recipe follows
For the Glaze: In a medium
saucepan, heat oil over medium-high heat. Add the onions and cook,
stirring, until soft and slightly caramelized, 4 minutes. Add the garlic
to the pan and saute for 1 minute. Add the chipotles and cook, stirring
continuously, for 1 minute. Add the raspberries and cook until soft, 2 to
3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and
salt, and bring to a boil. Reduce the heat to medium and simmer until
thickened and reduced by half, 8 to 10 minutes. Remove from the heat and
strain through a fine mesh strainer, pressing on the solids with the back
of a spoon to extract as much liquid as possible.
For the Pork Loin: Preheat the oven to 500 degrees F.
Place a large roasting pan over 2 burners over
medium-high heat. Add oil to coat the bottom and heat. Season the pork
loin with salt and pepper. Place the loin in the roasting pan and sear on
all sides until golden brown, about 2 to 3 minutes per side.
In a food processor, combine the garlic, rosemary, sage,
and thyme. Process until smooth. Add enough oil to make the mixture a
good, spreadable consistency. Season with salt and pepper.
Remove the pork from the heat. Carefully rub the
garlic/herb mixture over the pork loin.
Roast until an instant read thermometer inserted into
the center of the roast registers an internal temperature of 140 degrees
F, 40 to 45 minutes. Five minutes before removing the roast from the oven,
evenly spread the glaze over the top. Remove from the oven and tent with
aluminum foil to keep warm. Let rest for 10 to 15 minutes before carving.
Line a large bowl or platter with watercress. Arrange the wild rice
dressing on top and serve. Slice the pork loin and place on top of the
rice dressing. Drizzle with leftover glaze.
Wild Rice and Dried Cranberry
Dressing:
8 cups water
2 cups wild rice
2 teaspoons butter
1 teaspoon salt
1 cup medium barley
1 cup dried cranberries, or dried cherries
1/4 cup fresh orange juice
1 tablespoon rice wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon ground black pepper
1/2 cup olive oil
1/2 cup chopped green onions
1/4 cup chopped shallots
3 tablespoons minced fresh parsley
1 teaspoon grated orange zest
1 cup roughly chopped pecans, toasted
1 large orange, segmented and cut into 3/4-inch dice
In a large saucepan, bring 4 cups
of water to a boil. Add the rice, 1 teaspoon of butter, and 1/2 teaspoon
of salt, and stir. Reduce the heat to low, cover, and simmer until the
rice is tender (but not split), 40 to 45 minutes. Drain, rinse, and drain
again, and transfer to a large bowl.
In a separate large saucepan, bring the remaining 4 cups
of water to a boil. Add the barley, remaining 1 teaspoon of butter, and
1/4 teaspoon of the salt, and stir. Reduce the heat to low, cover, and
simmer until the barley is tender but retains a crunch, about 40 minutes.
Drain, rinse well, and drain the barley. Add the barley to the wild rice.
In a small bowl, place the dried cranberries. Pour in
enough boiling water to cover by 1-inch and let sit until plump, about 5
minutes. Drain the cranberries and add to the barley/wild rice mixture.
In a small bowl, whisk together the orange juice,
vinegar, mustard, pepper, and remaining 1/4 teaspoon salt. Slowly add the
oil in a thin stream, whisking to emulsify. Add the green onions,
shallots, parsley, and orange zest, and whisk to incorporate. Pour over
the rice and toss to coat. Add the pecans and orange pieces, and toss.
Adjust seasoning, to taste.
Yield: 8 to 10 servings
Episode#:
EM1F38
Lemon Risotto Makes 4 servings 2 tablespoons butter
1 tablespoon olive oil
1/2 cup finely chopped onion
2 cups arborio rice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup white wine
5 to 6 cups hot chicken broth, divided
1 tablespoon grated lemon peel (colored part only)
1/4 cup grated Parmesan cheese
2 tablespoons chopped Italian (flat-leaf) parsley, divided
1. Heat the butter and oil in a large, heavy-bottomed saucepan.
When butter is melted, add the onions and cook, stirring occasionally, until
tender, about 5 minutes.
2. Add the rice; stir to coat with oil and butter. Season with the salt and
pepper and cook for 1 minute.
Add the wine. Bring to a simmer over medium heat and cook until the wine is
absorbed, 1 to 2 minutes.
3. Add 1 cup hot broth. Cook over medium heat, stirring until nearly all the
broth is absorbed.
Continue adding broth 1/2 cup at a time, cooking and stirring constantly, until
the rice is tender, about 20 to 25 minutes.
4. Stir in the lemon peel, Parmesan and 1 tablespoon parsley.
5. Spoon the risotto into a bowl. Sprinkle with remaining tablespoon parsley.
Fran's Pie crust 2 cups flour
3/4 cup shortening
1 tsp salt
1/3 cup ice water
Apple Apfelstrudel (Classic Apple Strudel)
Emeril For the dough:
3 cups bread flour
1 egg
1/4 cup soft, unsalted butter
1/2 teaspoon salt
1 cup cold water
Vegetable oil
Bread flour
Alternative is Philo dough below
For the Filling:
3/4 cups coarse white bread crumbs
1/2 cup, melted unsalted butter
1 1/2 pounds, 14 ounces peeled, cored and thinly sliced Granny Smith, Pippin or
other cooking apples
1/3 cup granulated sugar
3/4 cup dark raisins
3/4 cup coarsely crushed nuts
2 teaspoon ground cinnamon
5 ounces firm, unsalted butter
To make the dough: Place the
flour, egg, soft butter and salt in the bowl of an electric mixer. Mixing with
the dough hook on low speed, add enough of the cold water to make a soft dough.
Knead the dough in the electric mixer at medium speed until it is smooth and
elastic, about 5 minutes. Form the dough into a ball and coat it with oil. Cover
and let rest at room temperature for about 1 hour.
For the filling: To make the coarse bread crumbs, toast
slices of white bread in the oven until crisp, about 10 minutes. Break into
pieces and place in a food processor. Pulse the processor until the bread
resembles large bread crumbs. In a saute pan, over medium heat, saute the bread
crumbs in 1/4 cup of the melted butter until they are golden brown. Reserve the
sauteed bread crumbs and the remaining melted butter separately. Combine the
sliced apples, granulated sugar, raisins, nuts, ground cinnamon and about half
of the bread crumbs. Cut the firm butter into chunks and gently toss together
with the apple mixture.
To Assemble: Cover a work surface approximately 4 feet by 4
feet with a clean piece of cloth. The cloth is used to facilitate stretching and
rolling the dough. Make sure that the cloth is securely fastened to the table.
Dust the cloth lightly with the flour. Place the rested dough in the center of
the cloth. Using a rolling pin, roll the dough into a large, thin rectangle.
When the dough is as thin as it will go with the rolling pin, it is time to
begin stretching and pulling the dough. To stretch and pull the dough, place
your hands under the dough, and, using your thumbs and the back of your hand,
gently begin pulling and stretching the dough. Pull and stretch the dough until
it is a rectangle approximately 3 1/2 feet by 2 1/2 feet. Be very careful when
you are pulling and stretching not to tear the dough. After it is pulled to the
proper size, let the dough relax on the table for a few minutes. There will be a
thick edge around the edges, trim this away. You also want to trim off any parts
of the dough that hang over the edges of the table. Place the apple filling next
to the long edge of the dough closest to you. Form the filling into a thick log.
Brush some of the reserved melted butter generously over the remainder of the
dough. Sprinkle the remaining bread crumbs over the dough. Using the cloth to
help lift the dough, roll the strudel as you would a jelly roll, starting from
the filling side. Place the strudel, seam side down, in a horseshoe shape on a
sheet pan lined with parchment paper. Brush the strudel with the last of the
melted butter. Bake in a preheated 375 degree oven F for about 35 minutes,
Remove the pan from the oven and cool. Slice the the strudel into individual
servings and serve either warm or at room temperature.
Philo dough Apple Strudel
Granny Smith apples, cored, cut into 1/2-inch rings
1 tablespoon olive oil
Salt and pepper
1/2 pound smoked trout, flaked into small pieces
2 tablespoons minced shallots
1/4 cup cream cheese, room temperature
2 tablespoons finely chopped chives
5 sheets phyllo dough
1/2 cup melted butter
Chives, for garnish
Essence, recipe follows
Preheat the grill. Preheat the oven 400 degrees F. Toss the
apples with the olive oil and season with salt and pepper. Place on the grill
and cook for 2 minutes on each side. Remove from the grill and small dice the
apples. In a mixing bowl, combine the apples, trout, and shallots together. Bind
the mixture with the cream cheese. Stir in the chives. Season with salt and
pepper. Brush each sheet of phyllo with the melted butter. Spread 1/3 of the
phyllo with the apple/trout filling. With the filling end towards you, roll the
strudel up like a jelly roll. Place on a parchment-lined baking sheet and brush
with the remaining butter. Bake for 15 minutes or until the strudel is golden
brown. Slice the strudel on the bias and arrange on a platter. Garnish with
chives and Essence.
Popeye's Fresh Spinach and Goat Cheese Strudels 1 tablespoon plus 2 teaspoons vegetable oil
1 1/4 pounds fresh spinach, stemmed, cleaned and patted dry
Salt
Freshly ground black pepper
2 tablespoons chopped shallots
2 teaspoons chopped garlic
1 cup Goat?s cheese
4 sheets phyllo dough
2 cups mesclun greens, washed
1/2 pint grape tomatoes
Drizzle truffle oil
In a large saute pan, over medium heat, add 1 tablespoon of the
oil. When the oil is hot, add the spinach. Season with salt and pepper. Saute
until wilted. Add the shallots and garlic. Continue to saute for 1 minute.
Remove from the heat and cool completely. In a mixing bowl, combine the wilted
spinach and cheese. Mix well. Season the mixture with salt and pepper. Stack the
sheets of phyllo dough on top of each other and cut them into thirds. You will
have a total of 12 sheets. Divide the sheets into four 3 sheet stacks. Lightly
brush the top sheet of each stack with a teaspoon of vegetable oil. Put 1/4 cup
of the spinach mixture on the bottom edge of each oiled sheet. Fold in the ends
toward the center about 1/4-inch. Then, beginning at the bottom, roll up the
phyllo securely, pressing to close. Lightly brush each strudel with the
remaining oil. Preheat the oven to 375 degrees F. Line a baking sheet with
parchment or waxed paper. Place the strudels on the paper about 2 inches apart
and bake until golden brown, about 15 minutes. Remove from the oven. Cut each
strudel in half diagonally and serve warm. In a bowl, toss together the mesclun
and tomatoes. Season with salt and pepper and toss with the truffle oil. Make a
bed of salad on a plate. Serve the warm strudels on top of the salad.
Smoked Salmon and Brie Strudel 1/2 cup dried ground mustard
1/2 cup white granulated sugar
1/4 cup rice wine vinegar
1/4 cup prepared yellow mustard
1 tablespoon sesame oil
2 tablespoons soy sauce
1 1/2 teaspoons paprika
1/4 teaspoon cayenne
3 sheets of phyllo dough
1/4 cup melted butter
1/4 cup chopped fresh mild herbs
1 (8-ounce) wheel of Brie cheese
1/2 pound of sliced smoked salmon
1 baguette, sliced into 1/2-inch pieces and lightly toasted
Preheat the oven to 400 degrees F. In a mixing bowl, whisk the
dried ground mustard, sugar, rice wine vinegar, yellow mustard, sesame oil, soy
sauce, paprika and cayenne. Mix thoroughly. Set the mixture aside. Lay the three
pieces of phyllo dough down on a flat surface. Brush the ends of the dough with
the melted butter. In the center of the phyllo dough, spread some of the
mustard. Sprinkle the circle of mustard mixture with the chopped herbs. Season
the salmon with salt and pepper. Wrap the wheel of brie with the sliced salmon,
the salmon will overlap each other. (Wrap the cheese like a package) Place the
salmon wrapped brie in the center of the mustard/herb circle. Fold two of the
ends of phyllo in towards the center of the dough. Fold the remaining ends in,
forming a package, seal completely. Turn the dough out onto a parchment lined
sheet pan. (the folded edges of the dough should be on top of the parchment
paper) Lightly brush the dough with the butter. Place the pan in the oven and
bake until golden brown, about 10 to 12 minutes. Remove from the oven and cool
slightly, before slicing. Serve on croutons with the remaining mustard sauce.
Individual Pear Strudels with Blue Cheese
Squeeze of lemon juice
1/2 cup diced pears
1/4 cup walnuts, toasted and chopped plus 1 tablespoon, for garnish
1/4 cup Maytag blue cheese, plus 1 tablespoon, for garnish
Salt and white pepper
4 sheets phyllo dough
1/4 cup butter, melted
1/2 cup pear puree, for sauce
Preheat oven to 350 degrees F. As you cut them, squeeze a
little lemon juice over pears to prevent browning. Combine pears, walnuts and
blue cheese; season to taste with salt and pepper. Lay out phyllo sheet and fold
in thirds like a letter, lengthwise; brush surface with melted butter. Mound 1/4
of cheese filling at base of folded phyllo sheet and roll up like an eggroll,
pinching ends closed to prevent filling from leaking. Brush top with butter and
transfer to a baking sheet. Repeat with remaining phyllo and filling. Bake 12
minutes, until golden and lightly crisped. Serve sprinkled with extra walnuts
and blue cheese, with a spoonful of pear puree.
German Potato Salad
Better Homes & Garden
5 to 6 medium potatoes
5 - 6 slices of bacon
1/2 cup chopped onion
2 tablespoon flour
2 tablespoon sugar
1 1/2 tsp salt
dash pepper
1 tsp celery salt
1 cup water
1/2 cup vinegar
1 to 2 hard cooked eggs sliced/diced
In covered saucepan, cook potatoes in boiling salted water for
25 to 30 minutes or till tender; drain well. Peel and slice
potatoes. In a large skillet, cook bacon till crisp; drain and crumble,
reserving 1/4 cup drippings. Cook onion in the reserved drippings till tender
but not brown. Stir in the flour, sugar, salt, celery seed, and
pepper. Add water and vinegar. Cook and stir till thickened and
bubbly. Cook and stir 1-2 minutes more. Stir in bacon and
potatoes. Cook about 5 minutes or till heated through, tossing
lightly. Add hard-cooked eggs; toss lightly, just to mix. Makes 6-8
servings.
Sour Dough Bread,
Foodtv.com Episode#:
CL9623
by Dan Leader, Breadalone.com
Recipe
Summary
Prep
Time: 3 hours 45 minutes
Cook
Time: 1 hour
Yield: 2
long 14-inch loaves or 2 rou
Poolish:
2/3 cup (8 ounces) levain proof, recipe follows
1 cup (8 fluid ounces) spring water
1 1/2 cups (8 ounces) organic white flour with germ
Combine the levain and water in a 2-quart
clear plastic container with a lid. Break up the levain well with a wooden spoon
or squeeze through your fingers until it is broken up. Stir until the levain is
partly dissolved and the mixture is slightly frothy. Add the flour and stir with
a wooden spoon until very thick and sticky. Scrape down the sides with a rubber
spatula. Cover with plastic wrap and put in a moderately warm (74 to 80 degree)
place for 24 hours.
Final dough: 2 cups (16 fluid ounces) spring water 5 1/2 to 6
1/2 cups (27 to 32 ounces) organic white flour with germ 1 tablespoon (3/4
ounce) fine sea salt
Combine the poolish and water in a 6-quart bowl. Break up the
poolish well with a wooden spoon and stir until the poolish becomes loose and
the mixture slightly frothy. Add 2 cups (10 ounces) of the flour and the salt;
stir until well combined. Add just enough of the remaining flour to make a thick
mass that is difficult to stir. Turn out onto a lightly floured surface and
knead, adding remaining flour when needed, until dough is firm and smooth, 15 to
17 minutes total. The dough is ready when a little dough pulled from the mass
springs back quickly.
Shape the dough into a ball and let it rest on a lightly
floured surface while you scrape, clean, and lightly oil the largest bowl. Place
the dough in the bowl and turn once to coat with oil. Take the dough's
temperature: the ideal is 78 degrees. Cover with a clean damp towel or plastic
wrap and put in a moderately warm (74 to 80 degree) draft-free place until
doubled in volume.
Deflate the dough by pushing down in the center and pulling up
the sides. Cover with a clean damp towel or plastic wrap and put in a moderately
warm (74 to 80 degree) draft-free place for 30 minutes.
Transfer the dough to a lightly floured board and knead
briefly. Shape into a tight ball. Cover with a clean damp towel or plastic wrap,
and put in a moderately warm (74 to 80 degree) draft-free place for 30 minutes.
Divide the dough into 2 equal portions. Flatten each with the
heel of your hand on a lightly floured board. The dough may be very soft and
loose at this point. Shape into 12-inch-long torpedoes. You may also choose to
shape the dough into rounds.
Place the torpedoes, seam side up in a well-floured couche*.
Cover with a clean damp towel or plastic wrap. Put in a moderately warm (74 to
80 degrees) draft-free place until increased in volume about 1 1/2 times, or
until a slight indentation remains when the dough is pressed with a fingertip.
Place rounds on a cornmeal-dusted surface to rise.
Preheat the oven and baking stone to 450 degrees, 45 minutes
to 1 hour before baking. The oven rack must be in the center of the oven. If it
is in the lower 1/3 of the oven the bottom of the breads may burn, and if it is
in the upper 1/3, the top crusts may burn.
Gently roll one loaf from the couche onto a lightly floured
peel so that it sits seam side down. Using a very sharp, serrated knife or a
single-edged razor blade, score the loaf by making quick shallow cuts 1/4 to
1/2-inch deep along the surface. Using the peel, slide the loaf onto the hearth.
Quickly repeat the process with the second loaf. Quickly spray the inner walls
and floor of the oven with cold water form a spritzer bottle. If there's an
electric light bulb in the oven, avoid spraying it directly; it may burst. Spray
for several seconds until steam has filled the oven. Quickly close the door to
trap the steam and bake 3 minutes. Spray again in the same way, closing the door
immediately so that steam doesn't escape. Bake until loaves begin to color,
about 15 minutes. Reduce heat to 425 degrees and bake until loaves are a rich
caramel color and the crust is firm, 15 to 20 minutes.
To test for doneness, remove and hold the
loaves upside down. Strike the bottoms firmly with your finger. If the sound is
hollow, the breads are done. If it doesn't sound hollow, bake 5 minutes longer.
Cool completely on a wire rack.
Note: If the dough temperature is higher than 78 degrees, put
it in a cooler than (78 degree) place like the refrigerator, until the dough
cools to 78 degrees. If it is lower than 78 degrees, put in it a warmer than 78
degree place until the dough warms to 78 degrees. The point is to try to keep
the dough at 78 degrees during its fermentation. If you do have to move the
dough, be gentle and don't jostle it, or the dough may deflate.
*Couche?French for "couch" or "resting
place". This is a simple holding device you make yourself for proofing long
loaves like logs, torpedo shapes, and baguettes. Using well-floured canvas or
linen towels create folds to separate loaves while hold them securely next to
each other during proofing. Use a length of fabric at least a yard long. Place
12 to 16-inch wooden blocks cut from 2 by 4's at either long end to contain the
loaves. Or substitute large books to contain the loaves.
Levain Starter:
1 1/4 cups (6-ounces) 20 percent bran wheat flour
Full batch chef, procedure and recipe follows
Add the flour directly into the container
with the full batch of room-temperature, batterlike ripe chef. Stir vigorously
to add fresh oxygen to the mixture. This will form a stiff consistency more like
a stiff dough than a batter. This firm texture is important for ripening levain,
because a dense rather than loose levain creates delicious sour bread without an
overpowering tangy bite. Scrape down the sides, cover tightly, and let stand in
a cool to moderate (about 70 degrees) draft-free place for 8 to 10 hours.
The levain should have doubled in volume. The texture will be
somewhat light, with many tiny bubbles throughout. Do not let the levain stand
for longer than 10 hours, or the yeast will become exhausted and not raise the
final dough. This recipe yields 18 ounces of levain.
The Chef
Day 1
3/4 cup plus 2 tablespoons (4 ounces) 20 percent bran wheat flour
1/2 cup (4 fluid ounces) spring water
Combine the flour and water in a tall 2 to
3-quart clear plastic container with a lid. Stir well to make a thick, soft
dough. The exact consistency of the dough will vary with the brand of flour or
water at this point to adjust the texture. Scrape down the sides with a rubber
spatula, cover tightly with lid and let stand in a moderate (about 70 degree)
place for 24 hours.
Day 2 3/4 cup plus 2 tablespoons (4 ounces) 20 percent bran
wheat flour 1/2 cup (4 fluid ounces) spring water
The chef should have almost doubled in volume. You will see
tiny bubbles on the surface, and you might notice a slight musty smell. Add the
flour and water to the mixture and stir vigorously to distribute the fresh
ingredients and add fresh oxygen to the chef. The texture will still be like a
soft dough. You may add a little more flour or water to make this texture, if
necessary. Scrape down the sides, cover and place in a moderate (70 degree)
draft-free place for 24 hours.
Day 3 3/4 cup plus 2 tablespoons (4 ounces) 20 percent bran
wheat flour 1/2 cup (4 fluid ounces) spring water
It will have almost doubled in volume and be quite bubbly. Add
the flour and water, and stir well to make a thick batter. (You may have to add
a little more water if your flour's absorption level is high). With a marker
pen, mark the level of the chef on the side of the container. Scrape down the
sides, cover tightly, and let stand in a moderate (70 degree) draft-free place
for 24 hours.
It should now be loose in texture, like a pancake batter. It
will have doubled in volume from the last addition of flour and water. The chef
may rise and fall, but as long as it doubles at some point during this last
period, it's fine. You now have a fully ripe chef ready to transform into a
levain. If you don't want to make the levain immediately, the chef can be
refrigerated for up to 3 days.
My Personal Favorite Pain au Levain Recipe courtesy Dan Leader
Recipe
Summary
Prep
Time: 10 hours
Cook
Time: 20 minutes
Yield: Yield:
1 large 14-inch loaf,
2 cups (18 ounces) levain, recipe
follows
2 1/4 cups (18 fluid ounces) spring water
4 to 4 3/4 cups (20 to 24 ounces) 20 percent bran wheat flour
1 tablespoon (3/4-ounce) fine sea salt
Measure the ingredients and
calculate the temperatures. Combine the levain and water in a 6-quart
bowl. Break up the levain well with a wooden spoon or squeeze through your
fingers until it is broken up. Continue stirring until the levain is
partially dissolved and the mixture is slightly frothy. Add 1 cup (5
ounces) of the flour and stir until well combined. Add the salt and just
enough of the remaining flour to make a thick mass that is difficult to
stir. Turn out onto a lightly floured surface and knead, adding remaining
flour when needed, until dough is firm and smooth, 15 to 17 minutes total.
The dough is ready when a little dough pulled from the mass springs back
quickly.
Shape the dough into a ball and let it rest on a lightly
floured surface while you scrape, clean, and lightly oil the large bowl.
Place the dough in the bowl and turn once to coat with oil. Take the
dough's temperature, the ideal is 78 degrees. Cover with a clean damp
towel or plastic wrap and put in a moderately warm (74 to 80 degrees F)
draft-free place until increased in volume about 1/4 to 1/2.
This dough will not behave like an ordinary yeasted
bread dough. It won't rise to a puffy state.
Deflate the dough by pushing down in the center and
pulling up on the sides. Transfer to a lightly floured work surface and
knead briefly. Shape into a tight ball and place on a lightly floured
board. Cover with a clean damp towel or plastic wrap and put in a
moderately warm (74 to 80 degree) draft-free place for 30 minutes.
Flatten the ball with the heel of your hand on a lightly
floured work surface into a disk. Shape into an oblong loaf about 14
inches long. Place the loaf seam side up in a well-floured couche*. Cover
with a clean damp towel or plastic wrap and put in a moderately warm (74
to 80 degrees F) draft-free place until almost doubled in volume, or until
a slight indentation remains when the dough is pressed with a fingertip.
This dough gets softer, lighter, and very delicate as it proofs--more so
than any other dough in this book. After 4 hours there will be a
pronounced difference between the dough you set in the couche and the
final light dough.
Preheat the oven and baking stone to 450 degrees, 45
minutes to 1 hour before baking. The oven rack must be in the center of
the oven. If it is in the lower 1/3 of the oven the bottom of the breads
may burn, and if it is in the upper 1/3, the top crusts may burn.
Using the couche as an aid, gently roll the loaf from
the couche onto a lightly floured peel so that it sits seam side down.
Using a very sharp, serrated knife or a single-edged razor blade, score
the loaf by making quick shallow cuts 1/4 to 1/2-inch deep along the
surface. Using the peel, slide the loaf onto the hearth. Quickly spray the
inner walls and floor of the oven with cold water from a spritzer bottle.
If there's an electric light bulb in the oven, avoid spraying it
directly?it may burst. Spray for several seconds until steam has filled
the oven. Quickly close the door to trap the steam and bake 3 minutes.
Spray again in the same way, closing the door immediately so that steam
doesn't escape. Bake until the loaf begins to color, about 20 minutes.
Reduce heat to 400 degrees and continue baking until deep golden in color
and the crust is firm, 20 to 25 minutes.
To test the loaf for doneness, remove and hold the loaf
upside down. Strike the bottom firmly with your finger. If the sound is
hollow, the bread is done. If it doesn't sound hollow, bake 5 minutes
longer. Cool completely on a wire rack.
Levain Starter:
1 1/4 cups (6-ounces) 20 percent bran wheat flour
Full batch chef, procedure and recipe follows
Add the flour directly into the
container with the full batch of room-temperature, batterlike ripe chef.
Stir vigorously to add fresh oxygen to the mixture. This will form a stiff
consistency more like a stiff dough than a batter. This firm texture is
important for ripening levain, because a dense rather than loose levain
creates delicious sour bread without an overpowering tangy bite. Scrape
down the sides, cover tightly, and let stand in a cool to moderate (about
70 degrees) draft-free place for 8 to 10 hours.
The levain should have doubled in volume. The texture
will be somewhat light, with many tiny bubbles throughout. Do not let the
levain stand for longer than 10 hours, or the yeast will become exhausted
and not raise the final dough. This recipe yields 18 ounces of levain.
The Chef
Day 1
3/4 cup plus 2 tablespoons (4 ounces) 20 percent bran
wheat flour
1/2 cup (4 fluid ounces) spring water
Combine the flour and water in a tall 2 to 3-quart clear
plastic container with a lid. Stir well to make a thick, soft dough. The
exact consistency of the dough will vary with the brand of flour or water
at this point to adjust the texture. Scrape down the sides with a rubber
spatula, cover tightly with lid and let stand in a moderate (about 70
degree) place for 24 hours.
Day 2
3/4 cup plus 2 tablespoons (4 ounces) 20 percent bran
wheat flour
1/2 cup (4 fluid ounces) spring water
The chef should have almost doubled in volume. You will
see tiny bubbles on the surface, and you might notice a slight musty
smell. Add the flour and water to the mixture and stir vigorously to
distribute the fresh ingredients and add fresh oxygen to the chef. The
texture will still be like a soft dough. You may add a little more flour
or water to make this texture, if necessary. Scrape down the sides, cover,
and place in a moderate (70 degree) draft-free place for 24 hours.
Day 3 3/4 cup plus 2 tablespoons (4
ounces) 20 percent bran wheat flour 1/2 cup (4 fluid ounces) spring water
It will have almost doubled in volume and be quite
bubbly. Add the flour and water, and stir well to make a thick batter.
(You may have to add a little more water if your flour's absorption level
is high). With a marker pen, mark the level of the chef on the side of the
container. Scrape down the sides, cover tightly, and let stand in a
moderate (70 degree) draft-free place for 24 hours.
It should now be loose in texture, like a pancake
batter. It will have doubled in volume from the last addition of flour and
water. The chef may rise and fall, but as long as it doubles at some point
during this last period, it's fine. You now have a fully ripe chef ready
to transform into a levain. If you don't want to make the levain
immediately, the chef can be refrigerated for up to 3 days.
Note: If the dough temperature is
higher than 78 degrees, put it in a cooler than (78 degree F) place like
the refrigerator, until the dough cools to 78 degrees. If it is lower than
78 degrees, put in it a warmer than 78 degree place until the dough warms
to 78 degrees. The point is to try to keep the dough at 78 degrees during
its fermentation. If you do have to move the dough, be gentle and don't
jostle it, or the dough may deflate.
*Couche?French for "couch" or "resting
place". This is a simple holding device you make yourself for
proofing long loaves like logs, torpedo shapes, and baguettes. Using
well-floured canvas or linen towels create folds to separate loaves while
hold them securely next to each other during proofing. Use a length of
fabric at least a yard long. Place 12 to 16-inch wooden blocks cut from 2
by 4's at either long end to contain the loaves. Or substitute large books
to contain the loaves.
Sourdough Rye with Caraway Seeds Recipe courtesy Dan Leader
Recipe
Summary
Prep
Time: 10 hours
Cook
Time: 20 minutes
Yield: Yield:
2 long 12-inch loaves
2 cups (18 ounces) rye sourdough
starter, recipe follows
3 cups spring water
1 3/4 cups (9 ounces) rye flour
1 3/4 cups (9 ounces) whole wheat flour
1 (3/4 ounce) tablespoon fine sea salt
1/4 cup (1 ounce) caraway seeds
4 to 5 cups (20 to 25 ounces) 20 percent bran wheat flour
Combine the starter and water in a
6-quart bowl. Break up the starter well with a wooden spoon and stir
until it loosens and the mixture is slightly frothy. Add the rye flour
and stir until well combined. Add the whole wheat flour, salt, caraway
seeds, and just enough of the bran flour to make a thick mass that is
difficult to stir. Turn out onto a well-floured surface and knead,
adding remaining flour when needed, until dough is soft and smooth, 15
to 17 minutes, or make in a heavy-duty mixer. All finished rye doughs
will remain slightly sticky. Be cautious about adding too much flour
when kneading. The dough is ready when a little pulled from the mass
springs back quickly.
Shape the dough into a ball and let it rest on a
lightly floured surface while you scrape, clean, and lightly oil the
large bowl. Place the dough in the bowl and turn once to coat with oil.
Take the dough's temperature (ideal temperature is 78 degrees). Cover
with a clean damp towel or plastic wrap and place in a moderately warm
(74 to 80 degrees) draft free place until doubled in volume.
Deflate the dough by pushing down in the center and
pulling up on the sides. Transfer the dough to a lightly floured work
surface and knead briefly. Cut into 2 equal pieces. Flatten each with
the heel of your hand. Shape each piece into a 12-inch log for long
loaves.
Using 2 well-floured towels and wood blocks, make a
couche* in a moderately warm draft-free place. Place the loaves seam
side up the couche. Cover with a clean damp towel or plastic wrap and
let proof until almost doubled in volume, or until a slight indentation
remains when the dough is pressed with the fingertip.
Preheat the oven and baking stone on the center rack
of the oven to 450 degrees, 45 minutes to 1 hour before baking. The oven
rack must be in the center of the oven. If it is in the lower 1/3 of the
oven the bottom of the breads may burn, and if it is in the upper 1/3,
the top crusts may burn. Gently slip the loaves from the couche onto a
well-floured peel so that they are right side up. Using a very sharp,
serrated knife or a single-edged razor blade, score the loaves by making
quick shallow cuts 1/4 to 1/2-inch deep along the surface.
Using the peel, slide the loaves onto the hearth.
Quickly spray the inner walls and floor of the oven with cold water from
a spritzer bottle. If there's an electric light bulb in the oven, avoid
spraying it directly?it may burst. Spray for several seconds until steam
has filled the oven. Quickly close the door to trap the steam and bake 3
minutes. Spray again in the same way, closing the door immediately so
that steam doesn't escape. Bake until loaves begin to color, about 20
minutes. Reduce the heat to 375 degrees and bake until loaves are a rich
caramel color and the crusts are firm, another 15 to 20 minutes.
To test the loaves for doneness,
remove and hold the loaves upside down. Strike the bottoms firmly with
your finger. If the sound is hollow, the breads are done. If it doesn't
sound hollow, bake 5 minutes longer. Cool completely on wire racks.
Note: If the dough temperature is higher than 78
degrees, put it in a cooler than (78 degree) place like the
refrigerator, until the dough cools to 78 degrees. If it is lower than
78 degrees, put in it a warmer than 78 degree place until the dough
warms to 78 degrees. The point is to try to keep the dough at 78 degrees
during its fermentation. If you do have to move the dough, be gentle and
don't jostle it, or the dough may deflate.
*Couche?French for "couch" or "resting
place". This is a simple holding device you make yourself for
proofing long loaves like logs, torpedo shapes, and baguettes. Using
well-floured canvas or linen towels create folds to separate loaves
while hold them securely next to each other during proofing. Use a
length of fabric at least a yard long. Place 12 to 16-inch wooden blocks
cut from 2 by 4's at either long end to contain the loaves. Or
substitute large books to contain the loaves.
Sourdough Rye Starter (Note: Allow
3 to 4 days to make the chef, recipe follows):
1 cup (9-ounces) ripe rye chef, at room temperature
1 cup (5-ounces) rye flour, preferably medium ground
1/2 cup (4 fluid ounces) spring water
Place the chef in a tall 2 to
3-quart flat bottomed, round, clear plastic container with a tight
fitting lid. Add the rye flour and spring water, and stir vigorously
with a wooden spoon until the mixture becomes thick and pasty. Mark the
level of the mixture on the side of the container with a black marking
pen. Scrape down, cover tightly, and let stand in a moderately warm (74
to 80 degree) draft-free place until almost doubled in volume, 8 to 10
hours. The mixture will look light and spongy. You can observe the level
of sourdough by using the black mark on the side of the container as an
indicator. Do not let the sourdough ferment for longer than 10 hours, or
the yeast may exhaust itself and the dough may not rise properly. The
ripe chef has now produced 18 ounces of ripe sourdough, which you can
use in any rye sourdough recipe.
The Rye Chef: Day 1 1/2 cup (4 fluid ounces) spring
water 2/3 cup (3 ounces) organic stone-ground rye flour, preferably
medium ground
In a tall 2 to 3-quart clear plastic container with a
tight-fitting lid, stir together the water and flour. Scrape down the
sides of the container with a rubber spatula. Cover tightly and put in
moderate (74 to 80 degree) place for 24 hours.
Day 2 1/2 cup (4 fluid ounces)
spring water 2/3 cup (3 ounces) organic stone-ground rye flour,
preferably medium ground
Open the container. The young chef will probably show
few signs of activity; the mixture will look like cardboard pulp. Don't
worry! It's still a young chef. It will, however, have a sweet and musty
smell and the beginnings of a tangy taste. Continue building the chef by
adding the water and rye flour. Stir vigorously to bring fresh oxygen
into the chef and distribute the fresh flour and water. Scrape down the
sides, cover tightly and put in a moderate (74 to 80 degrees) place for
another 24 hours.
Day 3 1/2 cup (4 fluid ounces) spring water 2/3 cup (3
ounces) organic stone-ground rye flour, preferably medium ground
The chef should have expanded noticeably. There should
be bubbles on the surface. Taste it; it will have a pronounced sour
taste and smell. Hold the container up and observe the large and small
holes formed beneath the surface. Stir it with a wooden spoon; you
should hear the faint crackle of gas bubbles popping. The chef is very
much alive and maturing. Insert the spoon again and lift it up slowly.
Short glutinous strands will stick to the spoon. Once again, nourish the
chef by vigorously stirring in another addition of the spring water and
rye flour. Scrape down the sides, cover tightly again, and return to its
moderate-temperature place. Let stand for another 24 hours.
Day 4 1/2 cup (4 fluid ounces) spring water 2/3 cup (3
ounces) organic stone-ground rye flour, preferably medium ground
The chef is almost mature and ripe. It has expanded a
great deal; maybe almost doubled in volume from Day 3, and it is very
lively with bubbles and a well-developed cellular structure. You will
see a honeycomb of large and small holes through the clear plastic
container. Taste and smell the chef; it is pungent and unmistakably
tangy, sour but not bitter. Nourish again with the last addition of
spring water and rye flour, stirring vigorously. Using a black marker
pen, mark the level of the chef on the side of the clear plastic
container. Scrape down the sides, cover tightly, and let stand again in
the same place for only 8 hours.
If your chef was ripe, the mixture should almost
double in volume. You can check its growth by comparing the height of
the risen chef against the mark you made on the side of the container
before the last rising.
The chef is now ready to use to create your sourdough
starter. If you are not going to make the starter immediately,
refrigerate the chef in its tightly covered container for up to 3 days.
Baked Scallops Supreme serves 4
1 pound scallops cut in half if large
4 tbl butter
1 medium onion, finely diced
2 stalks celery chopped
1 clove garlic minced
1 tbl parsley
1/4 cup cracker crumbs
1 tbl flour
1/4 cup milk
1/4 cup vodka or tequila
pinch paprika
salt and pepper to taste
1/3 cup shredded Monterey Jack chese
Preheat oven 425 deg
1. Melt 3 tablespoons butter in a medium
pan, add onion, celery and garlic. Sauté
for 4 to 5 minutes until vegetables are
tender. Lightly mix in parsley, cracker
crumbs, and scallops. Turn into a lightly
buttered 2-quart baking pan.
2. Melt remaining tablespoon of butter,
blend in flour and paprika. Whisk in milk,
cook until thickened and remove from
heat. Stir in vodka and season with
paprika and salt and pepper. Pour over
scallop mixture, sprinkle cheese on top
and bake for 12 to 15 minutes until
nicely browned.
Bean and Sausage Posole (poh-SOH-leh) Mexican Soup
6 links of Italian sweet sausage - cut into 1/2 inch pieces
1 can 28oz whole (cut) or dices tomatoes
1/2 Pound 16 beans dry or black beans - rinse and check for stones
1 lg green pepper sliced and chopped
1 1/2 med onion sliced and chopped
3 garlic cloves crushed
4 celery stalks chopped
1 can 15 oz homni grtis
1 qt chicken broth
1/ tblspoon chili
1/2 tblspoon cayanne
salt and pepper
1 tblspoon oregano
Bring 4 cups water to boil then add dry beans and boil for 5
minutes, stop and let stand for one hour.
brown sausage in fry pan, add onions & peppers after brown, cook til
limp
slice tomatoes and celery add to pan. Then move the above to your soup pot, add
4 cups water and qt chicken stock .
add beans, meat and remaining spices and homni to pot
cook in pot on stove top for several more hours, stir and check beans for
softness.
Enchilada or Burrito - Beef and Bean in casserole dish
1 pound Ground Beef, brown and drain fat
1 medium onion chopped
1/2 green pepper chopped
1/2 can (El Paso) refried beans (veg) mix above well
place mix onto 10 inch flour Tortillas and roll
cover bottom of 13X9 baking dish with (El Paso) Enchiladas Sauce
place filled rolled tortillas in dish cover with Monterey Jack or /both Cheddar
cheese
and remaining Enchilada sauce
bake 350 deg 25-30 min
serve with side dishes of shredded lettuce, cut
black olives, chopped scallions, chopped tomatoes, sour cream, Salsa as desired,
extra hot sauce on the table.
Portuguese Soupeper Ilze Kimball
5 qts water
1 pound stew beef chopped
2 pounds Linguicia with casing removed
1/2 pound Northern Beans
5 large potatoes diced
3 pkg frozen KALE
1 medium head cabbage
Soak beans over night, cook beans and stew meat for about 1
1/2 hours, add Kale and cabbage,
then potatoes, add sausage when veggies tender.
Mystic Seaport modified Version
Portuguese Chourico and Kale Soup
Recipe courtesy Rachael Ray foodtv tm1a25
This recipe is a quick version of a wonderful soup I had in Mystic,
Connecticut, a Portuguese community nestled by the sea in New England.
This soup is a winter wonder.
2 tablespoons (2 turns around the pan) extra-virgin olive oil
3 medium white waxy potatoes, like yukon golds, peeled and diced
2 medium onions, chopped
4 to 6 cloves garlic, chopped
2 bay leaves, fresh or dried
1 pound kale, coarsely chopped
Coarse salt and pepper
1 (15-ounce) can garbanzos (chick peas), drained and rinsed
1 can diced tomatoes
1 pound diced chourico, casing removed
1 quart chicken broth
Warm, crusty bread
Heat oil in a deep pot over medium high heat. Add potatoes and onions,
cover and cook 5 minutes, stirring occasionally.
Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens
2 minutes. Season with salt and pepper. Add beans, tomatoes, chourico, and
broth to the pot and bring soup to a full boil. Reduce heat back to medium
and cook 5 to 10 minutes longer or until potatoes are tender.
Serve soup with hunks of crusty bread and butter.
Cook's Note: If you are in Mystic, ask for cherise (phonetic
pronunciation), if you want to sample the chourico.
28 oz crushed tomatoes
6 cups water
2 1/2 cups mixed vegetables - lima corn peas carrots beans
1 large onion chopped and 2 celery stalks
3 cloves garlicminced
1 teaspoon oregano dried
1 15 oz can red kidney beans
1 1/2 tablsp basil dried
3/4 cup Ditallini
Saute onion, celery and garlic, add tomatoes and water, basis,
and oregano, cook 1 hour, add veggies, cook 15 min add pasta cook 12 min more.
Cheeseburger Casserole
1pound ground beef
1/4 cup chopped onion
1- 8 ounce can tomato sauce
1/4 cup catsup
1 tsp salt
dash pepper
1 - 8 oz pasteurized cheese slices
1 can refrigerated rolls same sesame seeds
Cook meat and onion until lightly browned. Stir ln tomato
sauce catsup and seasoning. Alternate layers of meat mixture and cheese in 2 qt
casserole, ending with cheese. Place rolls around edge of casserole. Bake 400
deg 20-25 minutes, until rolls are golden brown sever hot.
Spaetzle
2-1/2 cup flour
1/4 teaspoon salt
2 eggs
1/2 cup milk
1/2 cup water
1/2 cup butter
beat eggs lightly, add milk water. Place flour & salt in a
bowl gradually add egg mixture. Grate your soft dough mixture directly into a
pot of boiling water. cook & remove.
Serve with melted butter, tomato sauce & grated cheese,
sour cream, olive oil & basil or Sauerbraten below.
Sauerbraten
foodtv ga0215
Recipe courtesy of Graham Kerr
A classic Austrian dish to use with Spaetzle
2 1/2 pounds round steak, washed, drained well
1 onion, cut thinly
4 peppercorns
1 small bay leaf
2 cloves
1/2 cup white wine vinegar
1 5/8 cups dry red wine
1/4 cup clarified butter
Salt, to taste
1 1/4 cups water
Rye bread crust
2 teaspoons cornstarch
1 tablespoon cold water
Place meat in bowl and cover with onion, peppercorns, bay leaf and
cloves. Add vinegar and wine and let marinate for 4 days in the
refrigerator. Turn meat once each day to coat well. After 4 days, remove
meat from marinade and dry well. Discard marinade.
Heat clarified butter in large casserole dish and brown meat quickly on
all sides. Season with salt. Add water to side of pan and add some rye
bread crust. Simmer gently, covered, for 1 hour, turning meat from time to
time and adding more water when necessary.
When cooked, place meat on serving dish. Mix together cornstarch with
water and add to gravy to thicken. Serve sauce on side.
Yield: 4 servings
Difficulty: Easy
Hungarian
Mushroom Soup
Ralph CUT this recipe (which makes 14 servings) by about 10 using
about 1 (one) pound of mushrooms
1 pound butter, plus 2 pounds for roux
6 cups chopped yellow onions
10 pounds mushrooms
1 cup dill, chopped
1 cup paprika
2 cups tamari
2 gallon water
2 pounds butter
6 cups flour
1 gallon milk
1.75 gallons sour cream
1 tablespoon salt
1 tablespoon pepper
Melt 1 pound of butter. Add onion, and saute until wilted. Add
mushrooms, saute until juices are released. Add dill, paprika, and mix
well. Add tamari, water, bring to a boil and reduce to a simmer. In a
large stockpot, make roux using 2 pounds butter and flour, cook 10
minutes. Drain some water from soup and beat into roux in stockpot until
smooth. IMPORTANT- you will get flour lumps if you try to skip this step!
Add water-smoothed roux to kettle. Add milk and simmer until it thickens
again, coating back of spoon. Turn off heat, beat in sour cream until well
blended, then beat in salt and pepper.
two 14 inch pans then placed on a stone slab in oven at preheated 500deg cook
at 450 deg
2 pkg active dry yeast
2 cup warm water
1tsp salt
4 tps olive oil
5 to 7 cups flour
mix
1/2 green pepper
1/2 red pepper
1 med onion
sliced black pitted olives
slice mushrooms
3 cooled italian sausage
1/4 lb hot capocollo
pepperoni
pizza sauce
olive oil and cornmeal on pizza sheet
450 deg 15 to 20 min
Minestrone Soup
3 cloves garlic crushed
1 medium onion chopped
2 small zucchini chopped
2 med carrots sliced
2 med stalks celery chopped
1 48 whole tomatoes squeezed
4 cups broth chicken
4 cups tomato juice
1 cup dry red wine
1 tblspn basil
1 tsp salt
1 tspn oregano
1/2 tsp pepper
2 cups uncooked rotini
7 dash or more harbano sanuce
in 8 qt pot cook garlic onion, onion until tender
add rest boil and simmer covered 45 min
add pasta last simmer 10 min
Swiss fondue
1/2 pound ementaler shredded
1/2 pound gruyere shredded
3 tbl flour
3 tbl kirshwasser
1 garlic clove
dash nutmeg
2 cup dry white wine
2 loaves french bread cubed crusted
Mom Barbeque sauce
3 pounds chicken or ribs
1cup ketchup
1/2 cup Grandma's molasses unsulphered
1/4 cup vinegar
1/4 cup Dijon mustard
2 tbl Worchestershire sauce
1 tps garlic powder
1/4 cayenne pepper
1/4 tsp hot pepper sauce
Sea Scallops in tomato garlic cream
1 1/2 pound sea scallops
4 tblsp butter
4 cloves garlic minced
3 plum tomatoes diced
1 cup cream (half half or heavy)
1/2 cup fresh watercress
Saute the garlic in 2 tbl butter do not brown, add tomatoes
saute 2 min, add cream salt pepper 5 min
Season scallops toss with flour, 2 tbl butter, brown two
minutes.
Lettuce with hot bacon dressing
5 bacon strips
8 cups torn salard greens
2 hard cooked eggs chopped
2 green onions sliced
1/2 cup vinegar
1/2 cup sugar
1/2 tsp season salt
1/2 tsp garlic powder
1/4 tsp ground mustard
skillet cook bacon crisp - crumble set aside
In bowl combine greens eggs onions and bacon ingredients
reserve 1/4 cup drippings ?? or substitute oil, add other seasoning bring to boil
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Place
4 (2 lb/ 1 kg) cups of sticky
(glutinous) rice in a saucepan
and add water to cover. Rub the rice
between your hands several times and
drain off the milky water; add clean
water and repeat until the water is
clear. Soak overnight in water to
cover or, to save time, it can be
soaked in hot water for 3 hours
before steaming. Drain the
rice and place in a cloth lined
basket or in a steaming basket.
Place the basket over a pot of
boiling water, cover, and
steam for approximately 30
minutes
In
a wok or deep fryer, heat the oil to 375 F
(190C) and fry the rice vermicelli until
puffed. Remove and set aside. Combine the
sauce ingredients in a large skillet and
cook over medium heat for 4 minutes until
of a syrupy consistency. If desired, fry
the beaten eggs in a small pan. When
cooked, remove and slice into strips. Set
aside. Add the noodles to the sauce
and mix quickly so that they are evenly
coated. Place on a serving dish, sprinkle
with garnish, and lay the egg strips on
the top. Serve immediately.
Fry
the chopped garlic and onion until turned
yellow. Add chicken and fry until cooked.
Pour in the shrimp, pickled white radish, soya
bean curd. Break the eggs into the pan and
scramble. Add sugar, fish sauce, vinegar, ground
dried red chilli and stir well. Pour in the
noodles, stir fry until mixed well, add spring
onion, 3/4 or half a cup of bean sprouts ( the
remainder, clipped both ends, used for
garnishing) and stir-fry until cooked.
Spoon onto a platter, Garnish with ground
roasted peanut, bean sprouts, carrot, cabbage
and sliced lime.
Place
all the green curry paste ingredients in an
electric blender and process until smooth, or pound in
a mortar. Pour the coconut milk and green curry paste
into a large saucepan and heat till boiled. Add the
beef, fish sauce, and sugar. Cool at a slow boil for
5 minutes. Add the eggplant and simmer for 2 minutes.
Add the coconut cream and stir to combine. Add the
kaffir lime leaves and basil leaves. Remove the
contents into a serving bowl and garnish with red
pepper.
Bring
the stock to a boil over medium heat. Add the garlic, lime
leaves, galangal, fish sauce, lemon grass, and shallots,
then the mushrooms and chilli peppers, if using.
Simmer for 2 minutes. Add the shrimp and reheat to boiling.
Cook until the shrimps are pink, opaque, and firm but no
longer than 1 minute. When the shrimps are cooked, place the
lime juice and chilli paste in a serving bowl.
Pour the soup into the bowl, stir, and garnish with cilantro
leaves.![[Lamb marinading in rogan josh spices]](roganmarinade.jpg)
![[Marinaded meat and brown stuff simmering]](rogancooking.jpg)
