Sunday, February 23, 2014

Rice Puddin

Rice puddin

You might try to make it with fattier nut or soy milks if you disagree with dairy.
Good recipe. When its cooling, maybe save it in those nice little dessert bowls and stuff em in the fridge. Or, just put it in a pie pan to coolit, covered with plastic touching the surface.

SERVES 6-8
1/4 teaspoon, salt
1 cup medium grain or long grain rice
2 1/2 cups, whole milk
2 1/2 cups, half and half
2/3 cup, sugar
1 1/4 teaspoons, vanilla extract
Bring 2 cups of water to a boil in a large heavy-bottomed pot (at least 3 quarts in size). Stir in the salt and rice. Cover and simmer over low heat, stirring once or twice, until the water has been almost completely absorbed – 15-20 minutes.
Add the milk, half and half and sugar. Increase the heat to medium-high until mixture comes to a simmer; then reduce the heat to maintain the simmer. Cook, uncovered, stirring frequently, until the mixture begins to thicken – about 30 minutes.
Reduce the heat to low and continue to cook, stirring every couple of minutes to prevent sticking and scorching, until a spoon is just able to stand up when placed in the pudding – about 15 minutes longer.
Remove the pan from the heat and stir in the vanilla extract. Cool and serve at room temperature or chilled.

I left the recipe as I found it online. Was credited to C.I.

Monday, December 16, 2013

Sweet vanilla caramels

2 1/2 c. Sugar
2 c hc
3/4 c corn syrup
1 vanilla beam scraped
1 stick unsalted butter, softened in tbsp pieces.
1/2 tsp salt

Use a big pot when making this as it will foam and grow during the temp. Climb to 233 and again to 244.

Cook hc, corn syrup and vanilla to 233 degrees over medium high flame, stirring occasionally. About 13 min. Don't be afraid to dump it all in a larger pot if the one you started with it about to overflow.
Using a whisk, add softened butter and salt and cook to 244 degrees. About 7 min or so. Stir and stir with thermometer in the mix.
Remove the vanilla bean. 


When it hits 244, pour quickly into  9 x13 pan sprayed and then lined with  parchment. Use overhang from the pan to pull out the carmel once it cools for no less than 4 hours.
Cut into 1 inch squares using a sharp knife and wrap in waxed paper or parchment twisted at the ends.

I use mine to make turtles!

Sunday, September 08, 2013

Curry Sauces and a Curry spice blend

Ethiopian Curry from the CIA

Grind these items for use in dishes with grains. Mix with things like: garlic, onion, ginger, fresh basil, oregano, butter and chicken stock.

Cinnamon 1-inch piece
Fenugreek seed 1 1/2 tsp.
Cumin seeds 1 tsp.
Cardamon seeds 1/2 tsp.
Tumeric, ground 1/4 tsp.
Nutmeg, ground 1/8 tsp.
Cloves, whole 1 each.

Curry Sauce

8 Onion, chop
1/3 c. Cumin, Tumeric, Coriander, Chili Powder
24 cloves of Garlic
1 whole Ginger, slice
2 pieces Lemongrass

Simmer 5-10 minutes, Add:
Zest of 3 Lemons
1 tsp. each Salt and Pepper

Simmer again 5+ minutes, adding water if needed.

Add 9 cans of coconut milk and boil on medium high heat.
Puree and strain.


Red Curry Paste
Makes 1 cup
Good for use in Asian cooking.

12 each Dried red chili peppers, approx. 2-3" each

1 New Mexico or California chili peppers. Stemmed and cut into several pieces.
1 Tbsp. Coriander seeds
1 tsp. Cumin seeds
1/2 tsp. white Peppecorn
4 Tbsp. Garlic, thinly sliced
3 Tbsp. Shallots, thinly sliced
2 Tbsp. Lemongrass, thinly sliced
1 Tbsp. Galangal, finely chopped
1 tsp. Lime zest- finely chopped, kaffir pref.,
1 Tbsp. Cilantro root, finely chopped
1 tsp. Thai shrimp paste
2 tsp. Paprika
1 tsp. Salt

1st, soak the chili peppers in hot water for about 15 minutes. Remove from water and set aside.
Next, in a small skillet combine coriander, cumin and peppercorns and toss over medium heat until fragrant, about 5 minutes, stirring frequently. Cool and grind into a fine powder.
Lastly, in a blender, put the rest of the ingredients and add the spice mixture. Puree until a smooth paste forms, about 3-5 minutes. Add 1/4 c. water to help the blending along.

Sourced from a restaurant called Marnee Thai.

Tastiest spoonful! Chicken and Cashew spoons

I love making this when people come over and put out loads of spoons for people to taste it and put it on whatever is handy. Or just eat it by the spoonful, and it's just delicious.

Ingredients

2 Chicken breasts, poached and diced

Sauce Base
Combine and add to chicken

1/2c. Celeriac-1/4 dice-or just smaller than a marble
1/2 c. Mayonnaise
4 Tbsp. Creme Fraiche
2-3 tsp. Curry Powder
S & P to taste
2 Tbsp. Shallots, minced
1 Bunch, Chives, minced
Lemon Juice. to taste
1/3 # Cashews, toasted
1 Apple, peeled-1/4 dice

This was an item on the welcome buffet at the CIA's President house during my first week at school.
They literally serve it off a "Spoon Tree." if I can ever describe this or make it I will, and post a photo here.


Corn Pudding

Individual Corn Pudding!

Makes eight individual 1/2 c. ramekins and great for using up leftover, cooked corn on the cob.
Tasty! But you can half the recipe if you don't have 4c. of corn.

4c. of cooked corn kernels. About 6 ears. DIVIDE!
1 c. cream-can use light cream if you like
1/4 c. chopped Chives (or green onions)
1/3 c. Parmesan cheese, grated
3 Large Eggs

Preheat oven to 350 degrees and coat 8, 1/2c. ramekins with cooking spray or butter.

Process:
2c corn then add:
cream, green onions, parmesan and eggs.
Continue to process til smooth.
Pour into large bowl and season with salt and pepper and
Add remaining:
2c. corn kernels

Divide the mixture evenly amongst the 8 ramekins set in baking pan that is large enough to hold all 8. Add hot water to the pan so that it reaches halfway up the sides of the ramekins. Best to do this step once you got the pan in the oven. I suggest you use a tea kettle to make it easier.

Bake 45 min or so until tops are golden in color and firm to the touch.
Remove from oven and carefully take ramekins out of the pan using tongs.
Best if served warm, not hot hot hot!

Brine, Marinade and Dressing o my!

Cabrales Dressing

Super easy, very tasty.
5 oz Cabrales
5 oz Bleu Cheese
5 oz Buttermilk
8 oz sour cream
8 oz Mayonnaise
2 tsp. Sugar
2 oz. sugar cane vinegar

It has a good flavor and holds well. Refrigerate after whirring it up in a food processor and you're done!

Brine Marinade for Pork

Boil all these ingredients together for 5-7 min.

8c. Water
1/2 c. Salt
1/4 c. Brown Sugar, packed
4 Allspice balls, whole
3 Juniper berries, crushed
8 Black Peppercorns
3 Bay Leaves
1/2 bunch Thyme, fresh
5 cloves of Garlic, smashed
3 cloves, whole
1 tsp. Ginger, minced

Boil, for only 5-7 min. cool then strain.
Submerge Pork Chops for 45 minutes then grill baby grill.


Teriyaki Marinade

Combine:
1c. Soy sauce
2/3 c. sugar (adjust sweetness to your own taste)
1/4 c. Rice wine-japanese as well as most large grocery stores carry this
2 cloves Garlic
2 tsp. Ginger, grated

Marinate a whole cut-up chicken for 1-2 hours.
Bake at 350 degrees for 40-50 minutes, turning and basting occasionally with marinade.
Serve with rice or eat all by itself for a tasty meal that can be made for a fancy party dish.

Sunday, September 01, 2013

Spicy Cheese Biscuits

Using the standard biscuit method--mix all dry ingredients then cut in butter, then add chilled buttermilk until just combined. Knead lightly and press into large 1-2" patty, wrap and chill before cutting.

3 1/2 c. pastry or all purpose flour
2 Tbsp. Baking powder
1 T. Sugar
1-2 tsp. cayenne pepper
1/2 tsp. salt
1 c. grated romano, parmesan or cheddar. Or other hard grateable cheese
Cut in:
8 oz. unsalted butter-cold, cut into small pieces to quickly cut into flour
Then add:
1 1/4c. chilled Buttermilk



Curry Sauce from Bliss

This was a great vegan Curry Sauce from the Williamsburg cafe, Bliss.
Simmer:
2c. Onion
1Tbsp. + 1tsp. each:
Cumin, Tumeric, Coriander, Chili Powder
6 cloves garlic, minced
2" ginger
1/2 stalk Lemongrass

Simmer 5-10 min. then Add:
1 lemon-zest only
1/4 tsp. each, salt and pepper

Simmer---> add water if needed.
Add:
2 1/4 can coconut milk
Boil over medium/high heat then puree-removing lemongrass.

Saturday, May 18, 2013

Italian Buttercream

Italian Buttercream:
Ingredients:

Sugar 2#
Water 10 oz.

Egg Whites 1#

Butter 4#

1. Combine the sugar water in a heavy saucepan and cook to 240 degrees

2. When the sugar syrup reaches 230-233 degrees, place the egg whites in a mixing bowl
and whip to soft peaks.

3. In a slow steady stream, add cooked sugar to egg whites whipping on second speed.

4. Continue to whip on high speed until mixture has cooled to room temperature.

5. Gradually add the SOFT butter. Whip until smooth and light.

6. Flavor as desired.

Lemon Curd

A simple good recipe for Lemon Curd that I used while at the Culinary Institute of America.
Enjoy!
Lemon Curd
6 egg yolks
6 eggs
8 oz butter
12 oz fruit juice -aka lemon juice or other 100% juice
9 oz sugar
1 sheet gelatin

Heat the butter and juice until hot to the touch. Temper over the eggs, yolks and sugar.
Cook until thick. Add bloomed gelatin and stir to dissolve. Cool with plastic wrap directly
on surface of curd.
Refrigerate until ready to use. Pipe or spread on cake layers.


Monday, April 15, 2013

Texas Mansion Cookies

Super soft cookies, that you can store in the freezer and bake another day.
This makes 2 1/2 dozen cookies---but this is when they are 4 tablespoons big.


1 1/2 cups all-purpose flour1/2 tablespoon baking powder1/2 tablespoon baking soda1/2 teaspoon salt1/2 tablespoon ground cinnamon3/4 cup butter, at room temperature3/4 cup sugar3/4 cup packed brown sugar1 1/2 eggs1/2 tablespoon vanilla1 1/2 cups semi-sweet chocolate chips1 1/2 cups old fashioned oats1 cup sweetened flaked coconut1 cup chopped pecansDirections:

Heat oven to 350°F.



Friday, February 15, 2013

Ginger Gin Cocktail!

No specifics on how much, but use these 3 ingredients to make a Tasty Syrup:
Ginger
Honey
Lemon

Add it to
Gin
and a sprig of Rosemary

Shake it all up and add it to ice.