2 tablespoons butter
2 cloves garlic, crushed
1/2 cyo dry white wine
1 x 300ml tub thickened cream
1/4 cup water
2 teaspoons cornflour
1 teaspoon lemon juice
6 scallops, cleaned
1 calamari, cleaned and cut into pieces
5 blue mussels
3 tablespoons chopped parsley
Melt butter in a saucepan over an electric hotplate, add garlic and calamri and saute for 1 minute. Add seafood and cook for 2 minutes Add wine and cream, then bring to the boil. Boil rapidly for 3-4 minutes. Combine water and cornflour, pour into cream mixture and stir until mixture thickens. Add lemon juice, salt and pepper. Stir in parsley. Serve over spaghetti or fettucine.
I’m new to piccata, but I sure liked this.
Recipe: Chicken Piccata
Source: Giada De Laurentiis
- 2 skinless and boneless chicken breasts, butterflied and then cut in half
- Sea salt and freshly ground black pepper
- All-purpose flour, for dredging
- 6 tablespoons unsalted butter
- 5 tablespoons extra-virgin olive oil
- 1/3 cup fresh lemon juice
- ½ cup chicken stock
- ¼ cup brined capers, rinsed
- 1/3 cup fresh parsley, chopped
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
I thought this was extra primo yummy.
Ok, so I’m referencing my own site; who cares? I just wanted to add a recipe to compliment this: Rosa Blog » Soft Pretzel Recipe
Recipe: Best Mustard Ever
Source: Alton Brown
¼ cup dry mustard powder
2 teaspoons light brown sugar
1 teaspoon kosher salt
½ teaspoon turmeric
¼ teaspoon paprika
¼ teaspoon garlic powder
½ cup sweet pickle juice
¼ cup water
½ cup cider vinegar
¼ cup mustard seed
In a small, microwave-proof bowl whisk together the dry mustard, brown sugar, salt, turmeric, paprika and garlic powder. In a separate container, combine the pickle juice, water and cider vinegar and have standing by. Place the mustard seed into a spice grinder and grind for a minimum of 1 minute, stopping to pulse occasionally. Once ground, immediately add the mustard to the bowl with the dry ingredients and add the liquid mixture. Whisk to combine. Place the bowl into the microwave and heat on high for 1 minute. Remove from the microwave and puree with a stick blender for 1 minute. Pour into a glass jar or container and allow to cool uncovered. Once cool, cover and store in the refrigerator for up to 1 month.
Ok, I just got this cool idea for a little project I could work on. This is based on my brain capacity (or lack there-of). First thing I want to do is make a recipe manager so that the recipes I have I can have in one place, AND have it be accessible whenever I want to make something. Sure, there are cookbooks and recipes you get off the internet (and sites like this), but there is more to it than that.
One of the troubles I have is trying to figure out what I want to cook from night to night. If I could have my recipes available right in my kitchen in a database, then that’s half the battle right there. To make sure I don’t repeat what I make, or just to vary the kinds of main ingredients I use (who wants chicken 4 times in a week?), I could create some sort of planner that could pick and choose recipes (including side dishes and desserts) and rotate them so dinner doesn’t become “stale”. Kind of the same way a radio station tries to make sure it’s not playing too many songs from a particular artist, or putting one particular song in “heavy rotation”. If your recipe collection was big enough, it might even be able to make changes based on dinner parties you plan to throw, or, what say you prefer a particular recipe only during a certain time of the year. Who wants to have stew every night during summer?
And, finally, the Pantry Inventory Manager. If you had something that could keep track of your spices and flour and such, this could alert you when you’re running low, or stop you from buying yet another container of allspice when you already have an almost full one hidden in your pantry somewhere? I could think of lots of uses for this.
If I made this PHP and MySQL enabled, I could put this on the web and let others do this as well. Sure, there are lots of places that offer this kind of stuff already, but not in as much detail. There may not be many people willing to weigh out how much dried oregano they have and enter it onto a website, but I do know I am one of them. Maybe I’ll kick the idea around for a few days and see where it leads me.
This is a recipe that me and my girlfriend love doing together.
1 tbsp Yeast
1 tbsp Sugar
1 tsp Salt
2 tbsp softened butter or softened margarine
1 cup warm water
2 3/4 cups flour
Coarse Salt to sprinkle on Pretzels before baking
5 tsp baking soda mixed in 4 cups water in a non-aluminum saucepan.
1 large slotted spoon
Preheat oven to 475 F.
Put yeast, sugar, salt, butter/marg, water and ONE CUP of the flour into a medium mixing bowl and pour in the water.
Stir till all smooth, and yeast starts to bubble.
At this point add the rest of the flour, stir till it is mixed in. When mixture is too stiff to stir with a spoon, begin kneading.
Knead dough till smooth and until it no longer sticks to the bowl and your hands. Allow dough to rise to about double its size.
While dough is rising, grease the cookie sheet and prepare the baking soda-water mixture and bring to a boil.
When dough is risen enough, punch it down and knead for a minute or so, then divide and roll the 6-inch sticks with your hands to about 1/2 inch in diameter, or 12-15-inch long rolls to make into the pretzel shape.
Allow pretzels to sit for about 1-2 minutes. Place them into boiling water-baking soda mixture one or two at a time.
Let the pretzels boil for 1 minute 10 seconds, then flip them over with the slotted spoon and boil on the other side for 1 minute and 10 seconds.
This boiling step gives them a firm skin and adds some flavour. Not boiling long enough leaves them too soft and allows them to rise too much. Boiling too long makes them tough.
Fish them out of the water, let them drip off and place them on the greased cookie sheet. When all the pretzels are done, sprinkle the coarse salt on them.
Bake for 12-15 minutes or until pretzels are golden brown.
I haven’t done this recipe yet but I will try it out one of these days.
Ingredients (serves 4)
- 8 (120g) thin slices prosciutto
- 8 (80g each) veal scaloppine
- 12 (120g) cherry bocconcini, drained, patted dry with paper towel
- 8 bay leaves, soaked in boiling water for 5 minutes
- 2 tbs olive oil
- 20g butter
- 175g baby green beans, trimmed
- 200g Italian flat (Roman) beans, trimmed, halved length and widthways
- 1 bunch asparagus, halved widthways, stems halved lengthways
- 1 large clove garlic, thinly sliced widthways
- 250g punnet cherry tomatoes, each cut into 3-4 slices
- Preheat oven to 180°C. Lay prosciutto on a work surface, then top each slice with a piece of veal and 1 1/2 sliced bocconcini. Roll up and secure with a toothpick and bay leaf. Heat 1 tbs oil and butter in a large frying pan over medium heat. Add veal involtini and cook, turning, for 2 minutes or until lightly browned all over. Transfer to an oven tray (reserving the frying pan) and cook in oven for 5 minutes or until just cooked through.
- Meanwhile, cook beans and asparagus in a saucepan of boiling salted water for 3 minutes or until just tender. Drain.
- Add remaining oil to reserved frying pan and heat over medium-high heat. Add garlic and cook for 30 seconds. Add tomatoes and toss for 3 minutes or until just softened. Add beans and asparagus to pan, season to taste with salt and pepper, then toss to combine. Divide bean mixture among plates and top with veal involtini. Serve immediately.
Our local Fast-Food Chinese take-out place stopped making potstickers, so I decided I would make some from scratch, just to see if I could do it.
Recipe: Perfect Potstickers
Source: Alton Brown
½ pound ground pork1
¼ cup finely chopped scallions2
2 tablespoons finely chopped red bell pepper
1 egg, lightly beaten
2 teaspoons ketchup
1 teaspoon yellow mustard
2 teaspoons Worcestershire sauce
1 teaspoon light brown sugar
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
35 to 40 small wonton wrappers
Water, for sealing wontons
3 to 4 tablespoons vegetable oil, for frying
1 1/3 cups chicken stock, divided
Preheat oven to 200 degrees F.
Combine the first 11 ingredients in a medium-size mixing bowl (pork through cayenne). Set aside.
To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes. Remove wontons to a heatproof platter and place in the warm oven. Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all the wontons are cooked. Serve immediately.
Not too many changes or difficulties in this one.
1Used chicken instead of pork.
2Had trouble finding good scallions at the supermarket, so I used yellow onion instead.
The family thought they were good, but I was less than overwhelmed. I don’t know if it was the chicken or the onions, but I’ll try again with pork and scallions and see how they come out.
This is probably my favorite dessert.
- 1 cup milk
- 1 cup heavy cream
- 1/4 cup sugar
- 1 tablespoon cornstarch
- Pinch of salt
- 5 ounces bittersweet chocolate, coarsely chopped
- 2 egg yolks
- 1 teaspoon vanilla extract
1. Heat the milk and cream in a small saucepan until small bubbles appear around the edges. Or, place in a 2-cup glass measuring cup and heat in the microwave for 2 to 3 minutes.
2. Combine the sugar, cornstarch and salt in a medium saucepan and stir until blended. Add the hot-milk mixture and heat over medium-low heat, stirring, until it begins to thicken and boil. Add the chocolate. Cook, stirring slowly and constantly, until the mixture boils and the chocolate is melted.
3. Whisk the egg yolks in a small bowl. Add a spoonful of the hot-milk mixture to the eggs and stir to blend. Stir the egg mixture back into the saucepan. Cook over low heat, stirring, for 2 minutes, or until the pudding is thickened and reaches 165 degrees to 170 degrees Fahrenheit.
4. Set a sieve over a bowl and strain the pudding. Push the last drops of pudding through and scrape the underside of the sieve with a rubber spatula. Stir in the vanilla.
5. Transfer the pudding to a serving bowl or individual pudding cups or dessert dishes. Serve warm, at room temperature or chilled. Garnish with spoonful of whipped cream or a drizzle of unwhipped heavy cream.
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My family watches a lot of Food Network (ok, so do I). So, when something comes on that they think is really cool, they turn to me to re-create it for them. Here is yet another.
Source: Tyler Florence
1 orange, juiced
2 limes, juiced
4 tablespoons olive oil
2 garlic cloves, roughly chopped
3 chipolte chiles, in adobo sauce
3 tablespoon roughly chopped fresh cilantro leaves
1 teaspoon ground cumin
1 teaspoon salt
2¼ pounds skirt or flank steak, trimmed of fat cut into thirds or 8-inch pieces
Salt and pepper
2 red bell peppers, thinly sliced
1 large onion, thinly sliced
Lime juice, olive oil, optional
12 flour tortillas, warm
Guacamole, recipe follows2
Good quality store bought salsa3
In a small 2 cup measuring cup, or something similar size and shape, combine all the marinade ingredients. Using an immersion blender, puree the marinade until smooth4. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef.
Preheat a ridged grill pan on high heat5.
Drain the marinade from the beef. Lightly oil the grill or grill pan. Season liberally with salt and freshly ground black pepper. Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches.
Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using. Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp.
While the peppers and onions are cooking, heat up the tortillas. Turn any free burners on a medium low flame. Place a tortilla on each flame and let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the second side. Once heated and charred remove the tortilla to a clean tea towel and wrap to keep warm. Repeat until you have warmed all of your tortillas.
You can also heat your tortillas in a microwave, lightly dampen a tea towel with some water, wrap the tortillas in the damp towel and heat in the microwave for about 1 minute. Check to see if they are warm, if not repeat the heating at 1 minute intervals until they are warm and pliable.
Thinly slice the steak against the grain on a diagonal.6
Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. Roll up the tortilla to enclose the filling.
May also be served with sour cream and shredded cheese.
5 ripe Hass avocados
3 to 4 limes, juiced
1/2 small onion, chopped
1 small garlic clove, minced
1 serrano chile, chopped
1 big handful fresh cilantro leaves, roughly chopped
Kosher salt and freshly ground black pepper
Drizzle olive oil
Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add all of the rest of the ingredients, and fold everything together.
Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn’t brown and refrigerate for at least 1 hour before serving.
1Mojo (pronounced moe-hoe, which is the closest I can get to pronouncing it correctly) originated in the Canary Islands, but is now considered Caribbean. I’ve never used it on beef before.
2I used a different recipe for the Guacamole. I’ll link to it when I get a chance.
3Didn’t have any salsa, since the Guacamole I used already had tomatoes. We did have sour cream and cheddar cheese on the side, tho.
4Keep the shape of the container in mind at this step. I used a bowl, and the liquid wasn’t deep enough to keep me from being splattered.
5I don’t have one of these, so I just used a cast-iron griddle.
6Ok, problem here. Apparently, I can’t tell which way the grain goes. I used an electric knife to do the cutting, and I thought I got it right, but it was still chewy and some of the time, all of the meat comes out of the tortilla in one bite. Then you are left with a tortilla with onions, bell pepper, guacamole, sour cream and cheese, which is still tasty, but not the point. I really need to figure this one out.
We ate this picnic style, and it was great. Everyone had a good time with it. And, I got great compliments. A success, I’d say.