Note: Adapted from Nancy Silverton and chef de cuisine Matt Molina of Pizzeria Mozza.
Pesto sauce
3 tablespoons pine nuts
2 to 3 garlic cloves, peeled and finely chopped (about 1 tablespoon)
1/4 cup plus 2 tablespoons chopped fresh basil leaves
1/4 cup plus 2 tablespoons chopped flat-leaf parsley leaves
1 teaspoon kosher salt1/2 cup good-quality olive oil
1/4 cup finely grated Parmigiano-Reggiano
1 tablespoon fresh lemon juice or to taste
1. Heat the oven to 325 degrees. Spread pine nuts on a baking sheet and toast in the oven for 8 to 10 minutes, until lightly browned. Let cool.
2. Using a mortar and pestle, pulverize the pine nuts, garlic, basil, parsley and salt into a smooth paste. Slowly drizzle in the olive oil and add the Parmigiano-Reggiano, mixing well to incorporate. Just before serving, season with lemon juice and additional salt to taste.
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Thursday, December 27, 2007
Wednesday, October 17, 2007
Corn bread pudding - LA Times Recipe Today
Corn bread pudding recipe - looks easy enough
Servings: 6 to 8
Note: Use any high-quality country white bread such as pain rustique; you will need a loaf that weighs about a pound.
3 cups whole milk
1 tablespoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh sage
1/8 teaspoon freshly ground black pepper
1/4 cup ( 1/2 stick) butter, plus additional for buttering the pan
2 ears of fresh sweet corn, kernels removed (about 1 1/2 cups)
1/2 teaspoon kosher salt
5 eggs
8 cups stale country white bread, crust on, cut or torn into about half-inch pieces
2 cups grated Gruyère cheese
1. Heat the oven to 375 degrees and butter a 9-by-13-inch baking dish. In a medium saucepan, combine the milk, rosemary, thyme, sage and black pepper. Heat over high heat until just before the milk reaches a simmer. Remove from the heat and allow to cool slightly.
2. Heat the butter in a large skillet over medium heat, whisking occasionally until melted and the solids turn golden brown, 4 to 5 minutes. Add the corn and salt and stir over low heat for about 2 more minutes. Remove from the heat and set aside.
3. In a large bowl, whisk the eggs. Whisk in the cooled milk and then stir in the bread, cheese and the corn mixture until well combined. Pour the mixture into the baking dish, pressing down on the bread to make sure it is submerged. Let the mixture sit for about 15 minutes while the bread absorbs the liquid.
4. Bake for 35 minutes, until golden brown, rotating once for even cooking. Serve immediately.
Servings: 6 to 8
Note: Use any high-quality country white bread such as pain rustique; you will need a loaf that weighs about a pound.
3 cups whole milk
1 tablespoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh sage
1/8 teaspoon freshly ground black pepper
1/4 cup ( 1/2 stick) butter, plus additional for buttering the pan
2 ears of fresh sweet corn, kernels removed (about 1 1/2 cups)
1/2 teaspoon kosher salt
5 eggs
8 cups stale country white bread, crust on, cut or torn into about half-inch pieces
2 cups grated Gruyère cheese
1. Heat the oven to 375 degrees and butter a 9-by-13-inch baking dish. In a medium saucepan, combine the milk, rosemary, thyme, sage and black pepper. Heat over high heat until just before the milk reaches a simmer. Remove from the heat and allow to cool slightly.
2. Heat the butter in a large skillet over medium heat, whisking occasionally until melted and the solids turn golden brown, 4 to 5 minutes. Add the corn and salt and stir over low heat for about 2 more minutes. Remove from the heat and set aside.
3. In a large bowl, whisk the eggs. Whisk in the cooled milk and then stir in the bread, cheese and the corn mixture until well combined. Pour the mixture into the baking dish, pressing down on the bread to make sure it is submerged. Let the mixture sit for about 15 minutes while the bread absorbs the liquid.
4. Bake for 35 minutes, until golden brown, rotating once for even cooking. Serve immediately.
Wednesday, October 3, 2007
Easy Thousand Island Dressing
Easy Thousand Island Dressing
1 cup mayonnaise
2/3 cup catsup
1 tablespoon sweet pickle relish
1 teaspoon sugar
1 hardboiled egg, mashed with a fork
1 cup mayonnaise
2/3 cup catsup
1 tablespoon sweet pickle relish
1 teaspoon sugar
1 hardboiled egg, mashed with a fork
Waffles
I just purchased a $15 Oster waffle maker (on sale discounted from $20) from Target that I have yet to try. Some recipes I will try soon:
Buttermilk Waffles from Martha Stewart website:
1 stick melted unsalted butter
2 cups all-purpose flour
1/4 cup packed light-brown sugar
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 large eggs, separated, room temperature
2 cups buttermilk, room temperature
1 teaspoon pure vanilla extract
Preheat waffle iron. Whisk together egg yolks, buttermilk, melted butter, and vanilla. Pour into dry mixed ingredients, and combine. Beat egg whites until stiff but not dry. Fold whites into batter. Follow waffle iron instructions.
Belgian Waffles from Foodtv website (Emeril's recipe):
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs, separated
2 tablespoons sugar
1/2 teaspoon vanilla extract
4 tablespoons unsalted butter, melted
2 cups milk non-stick cooking spray
Preheat the waffle iron. In 1 medium bowl sift and mix dry ingredients. Mix egg yolks and sugar in another bowl. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine. Combine the wet mixture with the dry mixture. Do not over mix. In third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute. Using the rubber spatula, gently fold the egg whites into the waffle batter. Do not over mix! Coat the waffle iron with non-stick cooking spray prior to pouring in batter. Close and cookuntil golden brown, about 2 to 3 minutes.
Buttermilk Waffles from Martha Stewart website:
1 stick melted unsalted butter
2 cups all-purpose flour
1/4 cup packed light-brown sugar
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 large eggs, separated, room temperature
2 cups buttermilk, room temperature
1 teaspoon pure vanilla extract
Preheat waffle iron. Whisk together egg yolks, buttermilk, melted butter, and vanilla. Pour into dry mixed ingredients, and combine. Beat egg whites until stiff but not dry. Fold whites into batter. Follow waffle iron instructions.
Belgian Waffles from Foodtv website (Emeril's recipe):
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs, separated
2 tablespoons sugar
1/2 teaspoon vanilla extract
4 tablespoons unsalted butter, melted
2 cups milk non-stick cooking spray
Preheat the waffle iron. In 1 medium bowl sift and mix dry ingredients. Mix egg yolks and sugar in another bowl. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine. Combine the wet mixture with the dry mixture. Do not over mix. In third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute. Using the rubber spatula, gently fold the egg whites into the waffle batter. Do not over mix! Coat the waffle iron with non-stick cooking spray prior to pouring in batter. Close and cookuntil golden brown, about 2 to 3 minutes.
Monday, September 17, 2007
Coconut Cookies - Adapted from Barefoot Contessa
Made this cookie recipe this weekend. Easy recipe. Adjusted recipe by adding more cocunut and cooking at lower temp. Moist and delicious.
Preheat oven to 325 degrees.
1 stick unsalted butter, melted and cooled
3 extra-large eggs, at room temperature
2/3 cup sugar
1 teaspoon pure vanilla extract
1 cup all-purpose flour 1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup sweetened shredded coconut
Beat eggs, sugar, and vanilla on medium speed for 3 minutes, or until light yellow and fluffy.
Add melted butter. Sift together flour, cornstarch, baking powder, and salt, and stir into the batter. Stir in the coconut.
With a soup spoon, drop the batter into the pans, filling each shell almost full. Bake for 10 to 12 minutes at 325 degrees F. Allow to cool.
Preheat oven to 325 degrees.
1 stick unsalted butter, melted and cooled
3 extra-large eggs, at room temperature
2/3 cup sugar
1 teaspoon pure vanilla extract
1 cup all-purpose flour 1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup sweetened shredded coconut
Beat eggs, sugar, and vanilla on medium speed for 3 minutes, or until light yellow and fluffy.
Add melted butter. Sift together flour, cornstarch, baking powder, and salt, and stir into the batter. Stir in the coconut.
With a soup spoon, drop the batter into the pans, filling each shell almost full. Bake for 10 to 12 minutes at 325 degrees F. Allow to cool.
Old-Fashioned Chocolate Layer Cake Recipe - From America's Test Kitchen
Old-Fashioned Chocolate Layer Cake
Do not substitute semisweet chocolate chips for the chopped semisweet chocolate in the frosting—chocolate chips contain less cocoa butter than bar chocolate and will not melt as readily. For best results, don't make the frosting until the cakes are cooled, and use the frosting as soon as it is ready. Do not use regular cooking sprays such as Pam for baking. Instead use baking sprays such as Pam for Baking No-Stick Cooking Spray and Baker's Joy.
Cake-Serves 10 to 12
12 tablespoons unsalted butter (1 1/2 sticks), very soft, plus extra for greasing pans
1 3/4 cups unbleached all-purpose flour (8 3/4 ounces), plus extra for dusting pans
4 ounces unsweetened chocolate , coarsely chopped
1/4 cup Dutch-processed cocoa (3/4 ounce)
1/2 cup hot water
1 3/4 cups sugar (12 1/4 ounces)
1 1/2 teaspoons baking soda
1 teaspoon table salt
1 cup buttermilk
2 teaspoons vanilla extract
4 large eggs
2 large egg yolks
1. Adjust oven rack to middle position; heat oven to 350 degrees. Grease two 9-inch-round by 2-inch-high cake pans with softened butter; dust pans with flour and knock out excess. Combine chocolate, cocoa powder, and hot water in medium heatproof bowl; set bowl over saucepan containing 1 inch of simmering water and stir with rubber spatula until chocolate is melted, about 2 minutes. Add 1/2 cup sugar to chocolate mixture and stir until thick and glossy, 1 to 2 minutes. Remove bowl from heat and set aside to cool.
2. Whisk flour, baking soda, and salt in medium bowl. Combine buttermilk and vanilla in small bowl. In bowl of standing mixer fitted with whisk attachment, whisk eggs and yolks on medium-low speed until combined, about 10 seconds. Add remaining 1 1/4 cups sugar, increase speed to high, and whisk until fluffy and lightened in color, 2 to 3 minutes. Replace whisk with paddle attachment. Add cooled chocolate mixture to egg/sugar mixture and mix on medium speed until thoroughly incorporated, 30 to 45 seconds, pausing to scrape down sides of bowl with rubber spatula as needed. Add softened butter one tablespoon at a time, mixing about 10 seconds after each addition. Add about one-third of flour mixture followed by half of buttermilk mixture, mixing until incorporated after each addition (about 15 seconds). Repeat using half of remaining flour mixture and all of remaining buttermilk mixture (batter may appear separated). Scrape down sides of bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Divide batter evenly between prepared cake pans; smooth batter to edges of pan with spatula.
3. Bake cakes until toothpick inserted into center comes out with a few crumbs attached, 25 to 30 minutes. Cool cakes in pans 15 minutes, then invert onto wire rack. Cool cakes to room temperature before frosting, 45 to 60 minutes.
Frosting
16 ounces semisweet chocolate , finely chopped
8 tablespoons unsalted butter (1 stick)
1/3 cup sugar
2 tablespoons corn syrup
2 teaspoons vanilla extract
1/4 teaspoon table salt
1 1/4 cups heavy cream (cold)
Melt chocolate in heatproof bowl set over saucepan containing 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and set aside. Meanwhile, heat butter in small saucepan over medium-low heat until melted. Increase heat to medium; add sugar, corn syrup, vanilla, and salt and stir with heatproof rubber spatula until sugar is dissolved, 4 to 5 minutes. Add melted chocolate, butter mixture, and cream to clean bowl of standing mixer and stir to thoroughly combine. Place mixer bowl over ice bath and stir mixture constantly with rubber spatula until frosting is thick and just beginning to harden against sides of bowl, 1 to 2 minutes (frosting should be 70 degrees). Place bowl on standing mixer fitted with paddle attachment and beat on medium-high speed until frosting is light and fluffy, 1 to 2 minutes.
Do not substitute semisweet chocolate chips for the chopped semisweet chocolate in the frosting—chocolate chips contain less cocoa butter than bar chocolate and will not melt as readily. For best results, don't make the frosting until the cakes are cooled, and use the frosting as soon as it is ready. Do not use regular cooking sprays such as Pam for baking. Instead use baking sprays such as Pam for Baking No-Stick Cooking Spray and Baker's Joy.
Cake-Serves 10 to 12
12 tablespoons unsalted butter (1 1/2 sticks), very soft, plus extra for greasing pans
1 3/4 cups unbleached all-purpose flour (8 3/4 ounces), plus extra for dusting pans
4 ounces unsweetened chocolate , coarsely chopped
1/4 cup Dutch-processed cocoa (3/4 ounce)
1/2 cup hot water
1 3/4 cups sugar (12 1/4 ounces)
1 1/2 teaspoons baking soda
1 teaspoon table salt
1 cup buttermilk
2 teaspoons vanilla extract
4 large eggs
2 large egg yolks
1. Adjust oven rack to middle position; heat oven to 350 degrees. Grease two 9-inch-round by 2-inch-high cake pans with softened butter; dust pans with flour and knock out excess. Combine chocolate, cocoa powder, and hot water in medium heatproof bowl; set bowl over saucepan containing 1 inch of simmering water and stir with rubber spatula until chocolate is melted, about 2 minutes. Add 1/2 cup sugar to chocolate mixture and stir until thick and glossy, 1 to 2 minutes. Remove bowl from heat and set aside to cool.
2. Whisk flour, baking soda, and salt in medium bowl. Combine buttermilk and vanilla in small bowl. In bowl of standing mixer fitted with whisk attachment, whisk eggs and yolks on medium-low speed until combined, about 10 seconds. Add remaining 1 1/4 cups sugar, increase speed to high, and whisk until fluffy and lightened in color, 2 to 3 minutes. Replace whisk with paddle attachment. Add cooled chocolate mixture to egg/sugar mixture and mix on medium speed until thoroughly incorporated, 30 to 45 seconds, pausing to scrape down sides of bowl with rubber spatula as needed. Add softened butter one tablespoon at a time, mixing about 10 seconds after each addition. Add about one-third of flour mixture followed by half of buttermilk mixture, mixing until incorporated after each addition (about 15 seconds). Repeat using half of remaining flour mixture and all of remaining buttermilk mixture (batter may appear separated). Scrape down sides of bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Divide batter evenly between prepared cake pans; smooth batter to edges of pan with spatula.
3. Bake cakes until toothpick inserted into center comes out with a few crumbs attached, 25 to 30 minutes. Cool cakes in pans 15 minutes, then invert onto wire rack. Cool cakes to room temperature before frosting, 45 to 60 minutes.
Frosting
16 ounces semisweet chocolate , finely chopped
8 tablespoons unsalted butter (1 stick)
1/3 cup sugar
2 tablespoons corn syrup
2 teaspoons vanilla extract
1/4 teaspoon table salt
1 1/4 cups heavy cream (cold)
Melt chocolate in heatproof bowl set over saucepan containing 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and set aside. Meanwhile, heat butter in small saucepan over medium-low heat until melted. Increase heat to medium; add sugar, corn syrup, vanilla, and salt and stir with heatproof rubber spatula until sugar is dissolved, 4 to 5 minutes. Add melted chocolate, butter mixture, and cream to clean bowl of standing mixer and stir to thoroughly combine. Place mixer bowl over ice bath and stir mixture constantly with rubber spatula until frosting is thick and just beginning to harden against sides of bowl, 1 to 2 minutes (frosting should be 70 degrees). Place bowl on standing mixer fitted with paddle attachment and beat on medium-high speed until frosting is light and fluffy, 1 to 2 minutes.
Classic White Cake Recipe - From America's Test Kitchen
Cake layers can be wrapped and stored for one day; frosting can be covered with plastic wrap and set aside at room temperature for several hours. Once assembled, the cake should be covered and refrigerated. Under its coat of frosting, it will remain fresh for up to three days.
Do not use regular cooking sprays such as Pam for baking. Instead use baking sprays such as Pam for Baking No-Stick Cooking Spray and Baker's Joy.
Classic White Cake-Serves 12
Nonstick cooking spray
2 1/4 cups cake flour, plus more for dusting the pans
1 cup whole milk, at room temperature
6 large egg whites (3/4 cup), at room temperature
2 teaspoons almond extract
1 teaspoon vanilla extract
1 3/4 cups granulated sugar
4 teaspoons baking powder
1 teaspoon table salt
1 1/2 sticks tablespoons unsalted butter, softened but still cool
1. Set oven rack in middle position. Heat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and rap sharply to remove excess flour.
2. Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.
3. Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs.
4. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides. Mix at medium speed 20 seconds longer.
5. Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes.
6. Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely, about 1 1/2 hours.
Butter Frosting
2 sticks unsalted butter, softened but still cool
4 cups confectioners' sugar (1 pound)
1 tablespoon vanilla extract
1 tablespoon whole milk
Pinch table salt
Beat butter, confectioners’ sugar, vanilla, milk, and salt in bowl of electric mixer at slow speed until sugar is moistened. Increase speed to medium-high; beat, stopping twice to scrape down bowl, until creamy and fluffy, about 1 1/2 minutes. Avoid overbeating.
Raspberry-Almond Filling (Optional)
1/2cup blanched slivered almonds (2 1/2 ounces), toasted and chopped coarse
1/3 cup raspberry jam (seedless)
Before assembling cake, set aside 3/4 cup of the frosting for decoration. Spread small dab of frosting in center of cake plate to anchor cake, and set down one cake layer. Combine 1/2 cup of remaining frosting with almonds in small bowl and spread over first layer. Carefully spread jam on top, then cover with second cake layer. Spread frosting over top and sides of assembled cake. Pipe reserved frosting around perimeter of cake at the base and the top. Cut the cake into slices and serve.
Do not use regular cooking sprays such as Pam for baking. Instead use baking sprays such as Pam for Baking No-Stick Cooking Spray and Baker's Joy.
Classic White Cake-Serves 12
Nonstick cooking spray
2 1/4 cups cake flour, plus more for dusting the pans
1 cup whole milk, at room temperature
6 large egg whites (3/4 cup), at room temperature
2 teaspoons almond extract
1 teaspoon vanilla extract
1 3/4 cups granulated sugar
4 teaspoons baking powder
1 teaspoon table salt
1 1/2 sticks tablespoons unsalted butter, softened but still cool
1. Set oven rack in middle position. Heat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and rap sharply to remove excess flour.
2. Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.
3. Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs.
4. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides. Mix at medium speed 20 seconds longer.
5. Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes.
6. Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely, about 1 1/2 hours.
Butter Frosting
2 sticks unsalted butter, softened but still cool
4 cups confectioners' sugar (1 pound)
1 tablespoon vanilla extract
1 tablespoon whole milk
Pinch table salt
Beat butter, confectioners’ sugar, vanilla, milk, and salt in bowl of electric mixer at slow speed until sugar is moistened. Increase speed to medium-high; beat, stopping twice to scrape down bowl, until creamy and fluffy, about 1 1/2 minutes. Avoid overbeating.
Raspberry-Almond Filling (Optional)
1/2cup blanched slivered almonds (2 1/2 ounces), toasted and chopped coarse
1/3 cup raspberry jam (seedless)
Before assembling cake, set aside 3/4 cup of the frosting for decoration. Spread small dab of frosting in center of cake plate to anchor cake, and set down one cake layer. Combine 1/2 cup of remaining frosting with almonds in small bowl and spread over first layer. Carefully spread jam on top, then cover with second cake layer. Spread frosting over top and sides of assembled cake. Pipe reserved frosting around perimeter of cake at the base and the top. Cut the cake into slices and serve.
Sunday, September 9, 2007
Americas Test Kitchen - Recipes
Although I have not tried the following recipes yet, I did see the American's test kitchen asian episode (chicken teriyaki and orange chicken) last saturday, 9/2. The recipes looked standard and simple. If you don't want to make your own teriyaki sauce from scratch, the bottled teriyaki sauce that won with the taste testers was Annie Chun's All NaturalTeriyaki Sauce. Second runner up (critized for the strong flavors and abundance of sesame seeds) was Soy Vay Veri Veri Teriyaki Sauce.
Chicken Teriyaki Serves 4 to 6
8 skinless, boneless chicken thighs
table salt and black pepper
1/2 cup soy sauce
1/2 cup sugar
1/2 teaspoon grated fresh ginger
1 clove garlic minced
2 tablespoons mirin
1/2 teaspoon cornstarch
Season chicken thighs with salt and pepper; set thighs bottom side up in broiler pan. Broil until skin approximately 5 min each side. let chicken rest 2 to 3 minutes, cut into wide strips.
Teriyaki Glaze - combine soy sauce, sugar, ginger, and garlic in small saucepan; stir together mirin and cornstarch in small bowl until no lumps remain, then stir mirin mixture into saucepan. Bring sauce to boil over medium-high heat, stirring occasionally; reduce heat to medium-low and simmer, stirring occasionally, until sauce is reduced to 3/4 cup and forms syrupy glaze, about 4 minutes. Cover to keep warm.
Serve immediately. Drizzle teriyaki sauce over chicken and rice.
Orange Chicken Serves 4
Marinade and Sauce
1 1/2 pounds boneless, skinless chicken thighs , trimmed and cut in 1 1/2-inch pieces
3/4 cup low-sodium chicken broth
3/4 cup orange juice , plus 1 1/2 teaspoons grated zest, and 8 strips orange peel (each about 2 inches long by 1/2 inch wide) from 2 oranges
6 tablespoons distilled white vinegar
1/4 cup soy sauce
1/2 cup packed dark brown sugar (3 1/2 ounces)
3 medium cloves minced garlic
1 piece fresh ginger (about 1 inch), grated (1 tablespoon)
1/4 teaspoon cayenne pepper
1 tablespoon cornstarch , plus 2 teaspoons
2 tablespoons water (cold)
Coating and Frying Medium
3 large egg whites
1 cup cornstarch
1/4 teaspoon cayenne pepper
1/2 teaspoon baking soda
3 cups peanut oil
FOR THE MARINADE AND SAUCE: Place chicken in 1-gallon zipper-lock bag; set aside. Combine chicken broth, orange juice, grated zest, vinegar, soy sauce, sugar, garlic, ginger, and cayenne in large saucepan (with at least 3-quart capacity); whisk until sugar is fully dissolved. Measure out 3/4 cup mixture and pour into bag with chicken; press out as much air as possible and seal bag, making sure that all pieces are coated with marinade. Refrigerate 30 to 60 minutes, but no longer.
2. Bring remaining mixture in saucepan to boil over high heat. In small bowl, stir together cornstarch and cold water; whisk cornstarch mixture into sauce. Simmer sauce, stirring occasionally, until thick and translucent, about 1 minute. Off heat, stir in orange peel and chiles (sauce should measure 1 1/2 cups); set sauce aside.
3. FOR THE COATING: Place egg whites in pie plate; using fork, beat until frothy. In second pie plate, whisk cornstarch, cayenne, and baking soda until combined. Drain chicken in colander or large mesh strainer; thoroughly pat chicken dry with paper towels. Place half of chicken pieces in egg whites and turn to coat; transfer pieces to cornstarch mixture and coat thoroughly. Place dredged chicken pieces on wire rack set over baking sheet; repeat with remaining chicken.
4. TO FRY THE CHICKEN: Heat oil in 11- to 12-inch Dutch oven or straight-sided sauté pan with at least 3-quart capacity over high heat until oil registers 350 degrees on instant-read or deep-fry thermometer. Carefully place half of chicken in oil one piece at a time; fry until golden brown, about 5 minutes, turning each piece with tongs halfway through cooking. Transfer chicken to large plate lined with paper towels. Return oil to 350 degrees and repeat with remaining chicken.
5. TO SERVE: Reheat sauce over medium heat until simmering, about 2 minutes. Add chicken and gently toss until evenly coated and heated through. Serve immediately.
Deep Fried Fish (from Fish and Chips Recipe)
3 quarts peanut oil (or canola oil), plus 1/4 additional cup
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1/2 teaspoon cayenne pepper
1/2
teaspoon paprika
1/8
teaspoon ground black pepper
Table salt
1 teaspoon baking powder
1 1/2 pounds 1-inch-thick cod fillet (or other thick white fish, such as hake or haddock) cut into eight 3-ounce pieces
1 1/2 cups beer (12 ounces), cold (any beer except dark stouts or ales)
In heavy-bottomed Dutch oven, heat (medium-high) 3 quarts oil over medium heat to 375 degrees.
1st bowl. Whisk flour, cornstarch, cayenne, paprika, pepper, and 2 teaspoons salt in large mixing bowl; Separate 3/4 cup of flour mixture to another bowl (2nd bowl). Thoroughly dry fish with paper towels and dredge each piece in flour mixture in 2nd bowl, shaking off excess flour.
Add baking powder to 1st bowl and whisk to combine. Then add 1 1/4 cups beer and stir until mixture is just combined (batter will be lumpy). Add remaining beer as needed, 1 tablespoon at a time, whisking after each addition, until batter falls from whisk in thin, steady stream.
Using tongs, dip 1 piece fish in batter and let excess run off, shaking gently. Place battered fish back onto baking sheet with flour mixture and turn to coat both sides. Repeat with remaining fish, keeping pieces in single layer on baking sheet.
When oil reaches 375 degrees, increase heat to high and add battered fish to oil with tongs, gently shaking off excess flour. Fry, stirring occasionally, until golden brown, 7 to 8 minutes. Transfer fish to paper towel to drain. Allow oil to return to 375 degrees.
Chicken Teriyaki Serves 4 to 6
8 skinless, boneless chicken thighs
table salt and black pepper
1/2 cup soy sauce
1/2 cup sugar
1/2 teaspoon grated fresh ginger
1 clove garlic minced
2 tablespoons mirin
1/2 teaspoon cornstarch
Season chicken thighs with salt and pepper; set thighs bottom side up in broiler pan. Broil until skin approximately 5 min each side. let chicken rest 2 to 3 minutes, cut into wide strips.
Teriyaki Glaze - combine soy sauce, sugar, ginger, and garlic in small saucepan; stir together mirin and cornstarch in small bowl until no lumps remain, then stir mirin mixture into saucepan. Bring sauce to boil over medium-high heat, stirring occasionally; reduce heat to medium-low and simmer, stirring occasionally, until sauce is reduced to 3/4 cup and forms syrupy glaze, about 4 minutes. Cover to keep warm.
Serve immediately. Drizzle teriyaki sauce over chicken and rice.
Orange Chicken Serves 4
Marinade and Sauce
1 1/2 pounds boneless, skinless chicken thighs , trimmed and cut in 1 1/2-inch pieces
3/4 cup low-sodium chicken broth
3/4 cup orange juice , plus 1 1/2 teaspoons grated zest, and 8 strips orange peel (each about 2 inches long by 1/2 inch wide) from 2 oranges
6 tablespoons distilled white vinegar
1/4 cup soy sauce
1/2 cup packed dark brown sugar (3 1/2 ounces)
3 medium cloves minced garlic
1 piece fresh ginger (about 1 inch), grated (1 tablespoon)
1/4 teaspoon cayenne pepper
1 tablespoon cornstarch , plus 2 teaspoons
2 tablespoons water (cold)
Coating and Frying Medium
3 large egg whites
1 cup cornstarch
1/4 teaspoon cayenne pepper
1/2 teaspoon baking soda
3 cups peanut oil
FOR THE MARINADE AND SAUCE: Place chicken in 1-gallon zipper-lock bag; set aside. Combine chicken broth, orange juice, grated zest, vinegar, soy sauce, sugar, garlic, ginger, and cayenne in large saucepan (with at least 3-quart capacity); whisk until sugar is fully dissolved. Measure out 3/4 cup mixture and pour into bag with chicken; press out as much air as possible and seal bag, making sure that all pieces are coated with marinade. Refrigerate 30 to 60 minutes, but no longer.
2. Bring remaining mixture in saucepan to boil over high heat. In small bowl, stir together cornstarch and cold water; whisk cornstarch mixture into sauce. Simmer sauce, stirring occasionally, until thick and translucent, about 1 minute. Off heat, stir in orange peel and chiles (sauce should measure 1 1/2 cups); set sauce aside.
3. FOR THE COATING: Place egg whites in pie plate; using fork, beat until frothy. In second pie plate, whisk cornstarch, cayenne, and baking soda until combined. Drain chicken in colander or large mesh strainer; thoroughly pat chicken dry with paper towels. Place half of chicken pieces in egg whites and turn to coat; transfer pieces to cornstarch mixture and coat thoroughly. Place dredged chicken pieces on wire rack set over baking sheet; repeat with remaining chicken.
4. TO FRY THE CHICKEN: Heat oil in 11- to 12-inch Dutch oven or straight-sided sauté pan with at least 3-quart capacity over high heat until oil registers 350 degrees on instant-read or deep-fry thermometer. Carefully place half of chicken in oil one piece at a time; fry until golden brown, about 5 minutes, turning each piece with tongs halfway through cooking. Transfer chicken to large plate lined with paper towels. Return oil to 350 degrees and repeat with remaining chicken.
5. TO SERVE: Reheat sauce over medium heat until simmering, about 2 minutes. Add chicken and gently toss until evenly coated and heated through. Serve immediately.
Deep Fried Fish (from Fish and Chips Recipe)
3 quarts peanut oil (or canola oil), plus 1/4 additional cup
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1/2 teaspoon cayenne pepper
1/2
teaspoon paprika
1/8
teaspoon ground black pepper
Table salt
1 teaspoon baking powder
1 1/2 pounds 1-inch-thick cod fillet (or other thick white fish, such as hake or haddock) cut into eight 3-ounce pieces
1 1/2 cups beer (12 ounces), cold (any beer except dark stouts or ales)
In heavy-bottomed Dutch oven, heat (medium-high) 3 quarts oil over medium heat to 375 degrees.
1st bowl. Whisk flour, cornstarch, cayenne, paprika, pepper, and 2 teaspoons salt in large mixing bowl; Separate 3/4 cup of flour mixture to another bowl (2nd bowl). Thoroughly dry fish with paper towels and dredge each piece in flour mixture in 2nd bowl, shaking off excess flour.
Add baking powder to 1st bowl and whisk to combine. Then add 1 1/4 cups beer and stir until mixture is just combined (batter will be lumpy). Add remaining beer as needed, 1 tablespoon at a time, whisking after each addition, until batter falls from whisk in thin, steady stream.
Using tongs, dip 1 piece fish in batter and let excess run off, shaking gently. Place battered fish back onto baking sheet with flour mixture and turn to coat both sides. Repeat with remaining fish, keeping pieces in single layer on baking sheet.
When oil reaches 375 degrees, increase heat to high and add battered fish to oil with tongs, gently shaking off excess flour. Fry, stirring occasionally, until golden brown, 7 to 8 minutes. Transfer fish to paper towel to drain. Allow oil to return to 375 degrees.
Tuesday, September 4, 2007
Kitchen Academy Food Series Cooking Classes
I love to cook. I've taken a recreational cooking series (12 cooking classes each with a different theme: salads, meats, baking, etc) at the Kitchen Academy in the Arclight complex about 1.5 years ago. It was about $60-75 per class; series classes had a small discount. I enjoyed it for the most part and learned a lot of new skills, such as making my own pasta from scratch which was a lot easier than I thought. I still use some of the recipes quite often (caesar salad, cous cous, jerk chicken, pasta with tomato and mustard seeds). I would have never even attempted to make jerk chicken on my own. It's pretty easy if you have a food processor. Some of my favorite (also simple) recipes that I got from the cooking class below:
Ultimate Caesar Salad Dressing
3 egg yolks
3 anchovies or past
1 garlic clove
2 T parmesan cheese, grated
1 tsp dijon mustard
1 tsp red wine vinegar
1 tsp salt
1/2 tsp pepper
1/2 tsp tabasco
1/2 tsp worcestershire sauce
2 T lemon juice
4 oz canola oil
Whisk (don't use a food processor - whenever I used mine for this recipe, the dressing emulsified too much and tasted like mayonnaise) egg yolks and anchovies first, then add next 8 ingredients, then add canola oil. So easy. I've adjusted this recipe slightly by adding 1 less egg yolk and a 1/2 t of sugar. Make croutons easily (I use the La Brea Bakery Baguette bread-I've tried other brands, but it doesn't taste as good). Pour generous amounts of extra virgin olive oil on bread, bake at 300 degrees for half hour or until hard. I also use Reese's anchovy paste, which I purchase from Bay Cities Deli/Market in Santa Monica on Lincoln.
Grilled Jerk Chicken - simple, tasty recipe
1/2 small white onion
1/2 cup green onion (green only) - about 3 stalks
1 medium habanero chile or chile of choice
1 T fresh thyme
1 T Kosher salt
1 T Ground black pepper
1 T Sugar
1 T Ground allspice
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1 T Vegetable Oil
1 T Cider Vinegar
10 boneless chicken thighs
Place all ingredients (except chicken) in food processor and process until smooth-this is the marinade. Marinade the chicken for a minimum of 1 hour and a maximum of 24 hours.
I use my oven broiler and grill each side for about 5 minutes. Can use chicken breast, but chicken thighs are so much more tastier and flavorful. Kind of healthy (not much oil used except for the fat/oil in the chicken which can easily be removed).
Couscous
1 1/2 cups of instant couscous. Follow instructions on couscous packaging (more flavor is chicken stock is substituted for water). Salt and pepper to taste. Set aside
1/4 cup vegetable/canola oil
1 large onion-small dice
2 cloves garlic minced
1/2 T curry powder
1 large carrot-small dice
1 celery stalk - small dice
1 small jicama -small dice
1 large zucchini-small dice
1/4 cup dried currants (dried cranberries may be used)
1/2 cup cashew (walnuts may be used) - toasted and chopped
Over high heat (using non stick saute pan), heat oil, then add onions until lightly brown, about 3 minutes. Add curry powder and garlic, cook additional 15 seconds.
Add carrot, celery and jicama, continue to cook until tender, not soft, about 5 minutes.
Add zucchini, about 1 minute. Add currants and cashews. Add cooked couscous and toss well. Add salt and pepper as necessary.
Pasta with Mustard Seed/Tomato Sauce (made with fresh pasta but also tastes good with dried pasta)
1/4-1/2 pound of pasta. Follow instuctions on dried spaghetti/linguine packaging.
1/4 cup olive oil
1 medium onion-small dice
1 T Mustard Seeds
3 cloves garlic minced
1 T Tomato Paste
4 large tomatoes - peeled seeded and cut into small dice
1/2 stock or water
kosher salt and pepper
Over high heat, heat olive oil, then add onions and cook until translucent (3 minutes). Add mustard seeds and garlic, cook another minute.
Add tomato paste and diced tomatoes. Add stock/water. Brink mixture to boil and cook for 5- 10 minutes.
Add salt and pepper to taste. Add cooked pasta to sauce and toss to combine.
Tasty Mac and Cheese (not from Kitchen Academy) Serves 6
4 tablespoons (1/2 stick) unsalted butter, plus more for dish
3 good bread, cut into small pieces
2 3/4 cups milk
1/4 cup all-purpose flour
1 teaspoon salt
Sprinkle of freshly grated nutmeg
Sprinkle of freshly ground black pepper
Sprinkle of cayenne pepper
1 1/2 cups grated sharp white cheddar cheese (about 12 ounces)
1 cup grated Gruyere cheese, (about 4 ounces)
1/2 pound elbow macaroni
Directions
Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 1 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.
In a medium saucepan set over medium heat, heat milk. Melt remaining 3 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, cheddar cheese, and Gruyere cheese; set cheese sauce aside.
Cook macaroni 2 to 3 minutes less than manufacturer's directions so macaroni is slightly underdone. Stir macaroni into the cheese sauce.
Pour mixture into prepared dish. Sprinkle breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.
Ultimate Caesar Salad Dressing
3 egg yolks
3 anchovies or past
1 garlic clove
2 T parmesan cheese, grated
1 tsp dijon mustard
1 tsp red wine vinegar
1 tsp salt
1/2 tsp pepper
1/2 tsp tabasco
1/2 tsp worcestershire sauce
2 T lemon juice
4 oz canola oil
Whisk (don't use a food processor - whenever I used mine for this recipe, the dressing emulsified too much and tasted like mayonnaise) egg yolks and anchovies first, then add next 8 ingredients, then add canola oil. So easy. I've adjusted this recipe slightly by adding 1 less egg yolk and a 1/2 t of sugar. Make croutons easily (I use the La Brea Bakery Baguette bread-I've tried other brands, but it doesn't taste as good). Pour generous amounts of extra virgin olive oil on bread, bake at 300 degrees for half hour or until hard. I also use Reese's anchovy paste, which I purchase from Bay Cities Deli/Market in Santa Monica on Lincoln.
Grilled Jerk Chicken - simple, tasty recipe
1/2 small white onion
1/2 cup green onion (green only) - about 3 stalks
1 medium habanero chile or chile of choice
1 T fresh thyme
1 T Kosher salt
1 T Ground black pepper
1 T Sugar
1 T Ground allspice
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1 T Vegetable Oil
1 T Cider Vinegar
10 boneless chicken thighs
Place all ingredients (except chicken) in food processor and process until smooth-this is the marinade. Marinade the chicken for a minimum of 1 hour and a maximum of 24 hours.
I use my oven broiler and grill each side for about 5 minutes. Can use chicken breast, but chicken thighs are so much more tastier and flavorful. Kind of healthy (not much oil used except for the fat/oil in the chicken which can easily be removed).
Couscous
1 1/2 cups of instant couscous. Follow instructions on couscous packaging (more flavor is chicken stock is substituted for water). Salt and pepper to taste. Set aside
1/4 cup vegetable/canola oil
1 large onion-small dice
2 cloves garlic minced
1/2 T curry powder
1 large carrot-small dice
1 celery stalk - small dice
1 small jicama -small dice
1 large zucchini-small dice
1/4 cup dried currants (dried cranberries may be used)
1/2 cup cashew (walnuts may be used) - toasted and chopped
Over high heat (using non stick saute pan), heat oil, then add onions until lightly brown, about 3 minutes. Add curry powder and garlic, cook additional 15 seconds.
Add carrot, celery and jicama, continue to cook until tender, not soft, about 5 minutes.
Add zucchini, about 1 minute. Add currants and cashews. Add cooked couscous and toss well. Add salt and pepper as necessary.
Pasta with Mustard Seed/Tomato Sauce (made with fresh pasta but also tastes good with dried pasta)
1/4-1/2 pound of pasta. Follow instuctions on dried spaghetti/linguine packaging.
1/4 cup olive oil
1 medium onion-small dice
1 T Mustard Seeds
3 cloves garlic minced
1 T Tomato Paste
4 large tomatoes - peeled seeded and cut into small dice
1/2 stock or water
kosher salt and pepper
Over high heat, heat olive oil, then add onions and cook until translucent (3 minutes). Add mustard seeds and garlic, cook another minute.
Add tomato paste and diced tomatoes. Add stock/water. Brink mixture to boil and cook for 5- 10 minutes.
Add salt and pepper to taste. Add cooked pasta to sauce and toss to combine.
Tasty Mac and Cheese (not from Kitchen Academy) Serves 6
4 tablespoons (1/2 stick) unsalted butter, plus more for dish
3 good bread, cut into small pieces
2 3/4 cups milk
1/4 cup all-purpose flour
1 teaspoon salt
Sprinkle of freshly grated nutmeg
Sprinkle of freshly ground black pepper
Sprinkle of cayenne pepper
1 1/2 cups grated sharp white cheddar cheese (about 12 ounces)
1 cup grated Gruyere cheese, (about 4 ounces)
1/2 pound elbow macaroni
Directions
Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 1 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.
In a medium saucepan set over medium heat, heat milk. Melt remaining 3 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, cheddar cheese, and Gruyere cheese; set cheese sauce aside.
Cook macaroni 2 to 3 minutes less than manufacturer's directions so macaroni is slightly underdone. Stir macaroni into the cheese sauce.
Pour mixture into prepared dish. Sprinkle breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.
Subscribe to:
Posts (Atom)