Fall Spice Pears
4 tablespoons butter
In a skillet over medium-high heat, add the butter. As the butter melts and begins to foam, add the Bosc pears. Cook for 2 to 3 minutes until they begin to soften. Add the brown sugar and stir to incorporate the sugar mixture, evenly coating the pears. Stir in the salt, cardamom, and vanilla extract, and continue to stir until the liquid becomes syrupy. Serve over ice cream and top with candied diced ginger.
Filed under Fall Spice Pears |
Brown Butter Sage Sauce
4 TBS Unsalted butter
2 TBS of Parm- Reggiano Cheese fine grated
Melt the butter until it foams then remove from heat.
Add Chopped Sage leaves and cheese to butter. Mix
Toss in pasta
You can only add a squeeze of lemon if you want to add some acid.
Filed under Brown Butter Sage Sauce |
1/3 pounds (4 medium) Russet or Yukon Gold potato washed, peeled, and cut into uniform 2-inch chunks.
2 tablespoons warm butter
1/2 to 2/3 cup hot milk, half & half, or cream.
1 box chicken broth
Do not cut the potatoes into smaller chunks as too much water will be absorbed by the potatoes. After cutting the potatoes, immediately place in cold water to prevent discoloration of the potatoes.
Boil the potatoes in chicken broth until soft. Mash the potatoes in a bowl with butter, milk and salt.
5 Ways to Reinvent your Leftover Mashed Potatoes
One of my favorite leftovers is mashed potatoes. There are so many different things you can do with the potato to reinvent it. Here are 5 of my favorites:
1) Add Cheese and Bacon. Warm up the potatoes on the stove and add stir in your favorite cheese slowly. You may need to add a little milk if it becomes to think. Add crumbled bacon after your cheese as melted and it is the consistency you like.
2) Making Turkey soup? Add in a large spoonful of mashed potatoes to thicken the soup base.
3) Mashed Potatoes Pancakes. Here is a great mashed potatoes pancakes recipe.
5) Open faced potato turkey sandwich. Layer your favorite bread toasted, turkey, mash potatoes and gravy. Warm in toaster oven for just a few minutes.
*250g bread flour
For the polish, mix all ingredients in a mixing bowl together until incorporated. Cover with cling film and let it prove for about 1 hour in a warm place, then place into the refrigerator to chill (preferably at 5°C but not strictly, a couple of degrees off is still fine) for at least 16 hours it should be bubbly at this stage. Let polish return to room temperature, about half an hour, before using.
2. Sift bread flour, cake flour, milk powder, caster sugar and instant dry yeast onto the working surface and mix well. Form the flour mixture into a well and add lightly beaten egg, room-temperature polish and salt, then gradually add just enough lukewarm water to form into slightly sticky, soft dough. Knead for 10 minutes until smooth and elastic. (You can do the kneading in a bread maker if you own one.) If you are kneading by hand, the dough also needs to be thrown onto the working surface once every few minutes between kneading to improve the dough structure. (I usually just pick up the dough to about head-high and throw it down onto the working surface 10 to 20 times every few minutes between kneading.)
3. Finally knead in the room-temperature butter, a cube at a time, until incorporated. (In many cookbooks, they mentioned that the dough at this stage should be able to be pulled and stretched into membrane – “window pane test”, but it’s hard to achieve with hand kneading because the dough does not heat up as much as when using machine. I usually stop kneading when the dough stretches like chewing gum when pulled!) Form the dough into a round ball and let it rise in a warm place (preferably at about 26°C – 28°C) until at least double or nearly triple in size in a large greased bowl, covered with cling film (should take about 1 hour in optimum warm temperature, longer in winter months). To test if the dough has risen properly, dip a finger into bread or plain flour and poke down into the centre of the dough as far as your finger will go and pull out again – the hole should remain if it is ready. If the dough springs back, then it is not ready, continue to prove further.
4. Punch down, knead briefly and form into a ball shape. Then divide into 12 or 16 equal portions. The easiest way is to first divide equally into 4 larger portions first, and then divide each of these again into thirds (for 12 portions) or quarters (for 16 portions) each. Form each into balls and let rest for 10 minutes.
5. Shape and fill the buns according to recipe. Place all finished buns on a greased baking sheet, lightly cover with cling film, and let rise in a warm place until double in size (about 1 hour in warm weather, longer in winter months).
6. Brush with egg wash if the recipe calls for it and bake in preheated 190°C oven for about 12 to 15 minutes, or until golden brown.
Storage: May be kept in a container at room temperature in cool weather for 2 to 3 days, or up to a week in airtight container in the refrigerator & re-heat before serving.
Filed under Soft Bread Roll |
Turkey is taken to whole new flavor intensity with a dollop of this sweet cranberry sauce over the top.
1 1/2 cups (375ml) dry red wine
1 cup (220g) caster sugar
6 allspice berries
2 cinnamon sticks
1 strip orange peel
275g jar whole-berry cranberry sauce
300g frozen cranberries, thawed
Combine all ingredients, except sauce and cranberries, in a saucepan and bring to the boil, stirring to dissolve sugar. Reduce heat to low and simmer for 15-20 minutes.
Strain and return to pan, discarding solids. Add the cranberry sauce and cranberries, stir over low heat to dissolve the sauce and simmer for 10 minutes. Pour into a serving dish and cool.
Filed under Cranberry sauce |
12 x 15cm-long sprigs rosemary
250g punnet cherry tomatoes, halved
160g piece crestless Italian-style bread, cut into 5mm cubes
120g pecorino or parmesan, finely grated
1/3 cup (65g) currants, soaked in warm water for 20 minutes, drained
1/3 cup (50g) pine nuts, lightly toasted, coarsely chopped
2 (55g each) eggs
2 cloves garlic, 1 finely chopped, 1 thinly sliced
8 (150g each) lamb loin chops
2 tsp olive oil
1/2 cup (125ml) balsamic vinegar
2 tsp caster sugar
Arugula Leaves, to serve.
Strip all but 2cm of rosemary leaves from sprigs, then finely chop 1 tsp leaves and reserve 2 tsp whole leaves. Thread tomato halves on to rosemary sprigs.
Combine bread, cheese, currants, pine nuts, eggs, and chopped rosemary and garlic. Season with salt and pepper. Press 1/8 stuffing next to meat on each chop, then wrap tail around and secure with string.
Preheat oven to 180°C. Heat oil in a frying pan over medium-high heat. Cook chops for 3 minutes each side and a further 2 minutes on fat side. Place on an oven tray and roast for 10 minutes or until cooked.
Heat same frying pan over medium heat. Cook tomato skewers, sliced garlic and rosemary leaves, in 2 batches, for 15 seconds each side. Remove skewers. Add vinegar and sugar and simmer until reduced by 1/2. Serve chops, drizzled with vinegar, with tomato skewers and Arugula.
Green Bean Casserole
4 cups fresh green beans
1 teaspoon Durango Hickory Smoked salt
1 Boil green beans in broth until tender but still crisp.
2 In a small sauce pan melt butter with olive oil and add flour Wisk into a paste.
5 Add cheese to sauce and slowly Wisk in the rest of the milk.
6 drain green beans and save broth for another use.
7 Taste sauce and add more salt and pepper to taste.
8 pour green beans into casserole dish pour sauce over and mix well.
9 top with crushed crackers and a little drizzle of olive oil.
10. Bake at 350 for about 30 min until golden and bubbling.
Last night, I updated an old favorite of the family Cheddar Cheese Bake Potato Soup
2 cans of Cheddar Cheese Condensed Soup
1 8 oz can of heavy Cream
1 c of shedded Cheddar Cheese
5 strips of Crispy bacon
1 bag of frozen breakfast potatos (cubed potato)
1 c Milk
Salt and pepper to taste
Fry bacon until crisp remove from pan. Add frozen potatoes to the same pan. Cook the potatos according to the directions. While the potatos are cooking, add both cans of soup, heavy cream and milk to a pot. Place on low and stir until the condensed soup is blended. Break the bacon into small pieces and add to the soup base.
When the potatoes and Cheese are done add to pot and mix well. let everything simmer for 20 minutes. Stir often. Serve hot
I cooked a couple of extra strips of bacon to use a topping. You can also serve with a dollop of Sour Cream and Chives.
Six Spice Chili
Submitted by Janna Melvin
1 tsp Black Smoked Pepper
1 tsp Chipotle Chili powder
1 tsp Dark Smoked Chili Powder
1 tsp New Mexico Green Chili Powder
1 tsp Smoked Sweet Paprika
1 tsp Sweet Hungarian Paprika
I just dumped it all in the crock pot with about 2 lbs of frozen ground deer meat and 3 lbs of ground hamburger,salt, some roasted garlic/onion tomatoes, and a small can of tomato sauce.
Filed under Chili |
Chicken, Ricotta, Spinach Pasta
1 lbs Ground Chicken
7 oz (1/2 container) of Low Fat Ricotta Cheese
1 small bag Spinach
1 small onion - Chopped
2 Cloves Garlic - Minced
2 tbs Heavy Cream
1 tbs Nutmeg
1 tbs Olive Oil
Salt and Pepper
Frozen Pasta sheets or make your own pasta
Add 1 tbs of olive oil to pan. After a few minutes add the onions and garlic to the pan. Cook for 1 to 2 minutes then add the spinach. It will look like you have way to much spinach but trust me it will cook down. Add a pinch of Salt. Once the spinach is wilted place in a food processor or a bowl.
Cook your ground chicken in the same pan you wilted your spinach. Make sure you cook it to 165 degrees.
While the chicken is cooking, add your ricotta cheese, heavy cream, nutmeg, a pinch of salt and pepper to your processor or bowl. Give it a few twirls around. Taste the mixture and add in more of what you like if needed. Once you have found your perfect mixture, add one egg.
When the chicken has reached 165 Degrees, add the chicken to the processor. Give it a few twirls around.
Begin to boil your water for Pasta
Take out your pasta sheet (follow direction on package) and scope about 1 TBS of mixture on the sheets about 1 inch apart.
Crack open your second egg and place only whites in a small bowl. Use you finger or a brush to place the egg whites (egg wash) around the edges of the pasta. Place the second layer of pasta on top and cut into squares. I use a pizza cutter.
Next use your fork to press around the edges of the pasta to seal the filling inside.
Add to boiling water for 9 to 10 minutes.
When pasta is done, toss in your favorite sauce.
If you want to make pasta:
1 1/2 Cups All purpose Flour
2 TBS of Water
1/2 tsp Salt
Place Flour on a clean surface. Create a well in the center and add eggs and water in the well. Sprinkle the salt on the mixture. Begin kneading the pasta. The pasta should not be sticky, so if you need to add more flour do so in pinches to make sure you don't add to much.
When completed place more flour on the surface and roll out the pasta. The pasta should be thin. Follow the direction at the top for adding the mixture to the pasta.
2. Melt the butter, stir in the biscuit crumbs until well mixed then press as firmly as you can into the bases of each paper case.
3. Chill them while you make the filling.
4. Beat the ricotta with the sugar, lemon zest and juice, whole egg, egg yolk and vanilla.
5. In another bowl, whisk the cream until it just holds its shape, then fold into the cheese mixture. Spoon evenly into the paper cases, right up to the tops, then tap the tin on the work surface to flatten the filling.
6. Bake for 30 mins, then turn off the oven and allow to cool completely inside.
7. To decorate, top each cheesecake with 1 tsp jam and a strawberry half.
Filed under Strawberry Cheesecake |
For the month of November we will be featuring Thanksgiving dishes on our blog in order to help you plan your holiday feast. If you have a recipe you would like to share with us, please send it to email@example.com. If we featured your recipe, we will send you a gift.
Here is one of our previous post regarding Thanksgiving in case you missed them:
Filed under Thanksgiving Dinner |
Recipe : Balushahi
1 1/2 All Purpose Flour.
1/4 Cup Butter.
1/8 Tsp Oil.
1 Tsp Sugar.
1 1/2 Tsp Sour Cream.
1/4 Tsp Baking Soda.
1/4 – 1/2 Cup Water.
FOR THE SYRUP:
1/2 Cup Sugar.
1/2 Cup water or just about to immerse the sugar completely.
A few drops of lemon juice.
1. Start off by preparing the simple sugar syrup. We immerse the sugar in just enough water and allow it to boil on a medium flame. When it begins to bubble keep a watch on it and stir it now and then with a whisk. When you reach the single string consistency its time to switch off the flame. This is when you take a drop of the syrup between your index finger and your thumb and when you try to stretch it, it stretches in a single line.
2. Add saffron strands, elaichi and then squeeze the lemon juice and allow to cool.
· In a mixing bowl, add the melted butter, oil, 1 tsp sugar, baking soda and sour cream. Whisk this liquid well until its almost frothy.
· Add the measured amount of maida and mix it all in, until you find its almost crumbly.
· I used the Kitchen Aid with the dough hook attachment on the lowest speed level.
· Now add the water slowly and keep kneading it with your hands or on low speed.
· I use unbleached All purpose flour from Whole Foods and mine almost took up a little less than 1/2 cup of water, but use your discretion.
· The dough has to be moist, soft and very pliable.
· Set aside for a few minutes.
· Meanwhile set a kadai with enough oil to fry the badushahs. Keep the flame on medium. Do not allow to smoke.
· Divide the dough in to small equal sized balls and roll them out smoothly without any cracks.
· Press them flat between your palms and pinch the edges to sort of turn them in to decorative rims. They were almost looking like little Ravioli cuties!!!
· Optionally you could slightly flatten them between your palms and make a very small depression in the middle. I enjoyed Raks method of decorative rims so I went ahead with that. I made another batch in the traditional way too.
· Slowly slide in the badushahs and allow them to fry in the oil. When you pop them in , they will sizzle and slide up after a couple minutes.
· Flip them over and allow them to fry to a golden brown colour on both sides.
· If the oil is too hot or smoky, the badushahs will not cook completely
· Keep the flame on medium allow them to stay in and cook completely.
· Drain them on paper napkins and then toss them in the sugar syrup until they are completely coated in them.
· Allow a couple minutes and then remove and let them sit for some time.
· When completely cooled, enjoy flaky, sweet and yet soft badushahs!!!
1. Kneading the dough plays an important part of getting soft and flaky Badushahs. Do not scrimp on the butter as this makes the dough pliable and extremely soft.
2. Do not keep the unfried badushahs exposed for a long time before frying as this might crack them up. Cover them with a soft towel if needed.
3. The temperature of the oil is the most important. The badushahs need to stay in oil and cook up slowly so do not allow the oil to smoke. If this happens, bring down the heat to low and wait until right temperature is reached.
Filed under Balushahi |
Milk 1 liter
Flour 1 tbsp
Sugar 1/4 cup
Rice Flour 2 cups
Molasses or Sugar 3/4 cup
1. Dissolve 1 tablespoon of flour in 1/4 cup of milk, set aside.
2. Boil rest of the milk until the quantity is reduced to half.
3. During the time of boiling stir regularly adding 1 tablespoon sugar at a time.
4. Add the flour dissolved in milk, keep on stirring until the mix thickens.
5. Remove from heat. Leave to cool.
6. Dissolve molasses or sugar in 2 cups of water.
7. Add the rice flour and mix well.
8. Batter should be moderately thin.
9. If necessary, add a little water.
10. Keep for 2-3 hours.
11. Heat a non-stick frying pan with handle.
12. Pour in 1/4 cup of batter.
13. Swirl the pan so that the batter spreads all over it. Reduce heat.
14. When pancake dries up place 1 tablespoon of the prepared thick milk on one edge.
15. Roll on the pancake.
16. With the back of serving spoon press the roll lightly.
17. Serve as a dessert or at breakfast.
Filed under Breakfast |
Treat Yourself like a Guest in your Own Home
Every since I can remember I have always been fasinated by religion, foods and traditions of other cultures. I think the religion that most interests me is Buddhist. On Facebook I follow Timber Hawkeye's Buddhist Boot Camp. In one of his recent post he talked about treating yourself like a guest in your own home, it got me thinking about how I treat my family and myself on a daily basis.
When we have guest over for dinner, I make appretizers, dinner and dessert. I plan the meal and make sure everything is perfect. I make sure we have the perfect wine to pair with the meal. I light candles and play some light music in the background. We have wonderful conversations for hours. For my family, I often plan last minute what we are going to eat for dinner. It is usually something quick, easy and the TV is blaring in the background. I dont treat them as special as I treat friends. My family is my world and they deserve better. So I decided to challenge myself to treat them and myself better atleast once a week.
Here is my challenge:
Once a week, I will plan my family's meal, pair the meal with their favorite beverage and make their favorite dessert. I will turn off all electronics that will distract me from enjoying the much needed time with them.
I am looking foward to rediscovering my family. I will keep you posted.
Filed under Guest in your own home |
Try out this blend of tangy tomato and nutritious pasta!
2. Add chiles,oregano and tomatoes. Fry again for one minute.
3. Add boiled pasta, pepper and salt.
4. Cook the mixture for 2 minutes and remove in a micro safe bowl.
5. Spread grated cheese over it and microwave for 30 seconds.
6. Tomato Pasta is ready to be served!
Filed under Tomato Pasta |
Spicy Pasta Arrabiata
2. Heat oil in a saucepan.
3. Add finely chopped garlic, onion, green chilies and fry till onions turn golden.
Filed under Spicy Pasta Arrabiata |
Egg fried rice are very easy to make as the ingredients and the method is quite simple. Before you plan to cook egg fried rice, you need to know the ingredients and the method to cook the delicious rice.
How to Cook Egg Fried Rice
Preparation Time 10-15 Minutes
Cooking Time 10-15 Minutes
Servings 1-2 Persons
The ingredients you need to make egg fried rice are enlisted below:
For Fried Rice
· Rice 2 Cups
· Oil 1 Tbsp
· Onion 1-2
· Garlic 4-5 cloves
· Carrot 1
· Pepper 1
· Beans 8-10
· Soya Sauce 3 tbsp
· White Pepper As needed
· Chinese Salt According to taste
For Egg Scramble
Oil 1 tbsp
Salt According to taste
Black Pepper to taste
After having all the ingredients at your kitchen, you can take the initial step towards cooking delicious egg fried rice. For this, first of all you need to chop garlic, carrots, onions, beans, and Pepper.
Take a big pot and put 2 cups of water in it for boiling. When the water starts boiling, add 1 tbsp oil, half tbsp vinegar, and Chinese salt according to your taste. Now add 2 cups of rice in the water pot and let it boil. After boiling the rice, take it out in a separate bowl.
For egg scramble, take a pan, put one tbsp oil in it and heat it. Beat 2 eggs in a separate pot and add salt and pepper according to your taste. Now pour the beaten egg in the pan and heat it until it sets a little. Now scramble the egg and it is ready.
Method to Cook Egg Fried Rice
After necessary preparation for making egg fried rice, you need to follow the simple steps mentioned below:
Take a pan and add oil in it. Add garlic in the heated oil and sauté it for few minutes. Now add onion and fry it so that it becomes translucent and loses its crunchiness. After adding onion, add and stir the finely chopped carrots, beans, and capsicum.
A high flame stirring is very important in the whole process but do not overcook the vegetables. Overcooking of vegetables can cause the vegetables lose their crunchiness.
When you are done with the vegetables, add cooked and cooled rice in the pan. Also add salt, white pepper, soya sauce, and cook it well.
Add the scrambled egg you prepared in the initial steps and toss well.
Your Egg fried rice is ready. Dish out and serve with garnishing.
HUEVOS A LA MEXICANA
· 6 fresh eggs
· 2 green onions, chopped all the way including the green parts
· 1 fresh tomato, peeled and chopped if in season, (2 tomatoes from a can if good fresh tomatoes are not available)
· One canned jalapeño pepper, sliced
· 2 Tbsp olive oil
· Oregano, a sprinkling of fresh if available, dry if not
· Salt, one shake from a salt shaker for every egg used
· Cilantro leaves, fresh and chopped, a couple of Tbsp.
Filed under HUEVOS A LA MEXICANA |
20 raw Prawns (shelled & de-veined)
2. Meanwhile, mix together lemon zest, mayonnaise and remaining lemon juice in a bowl.
3. Heat remaining 1 tbsp olive oil in a pan and cook marinated prawn until they curl.
4. Spread the mayonnaise mixture over both sides of each bread slice.
5. Place prawns over half of the bread slices and sprinkle with cilantro leaves.
6. Cover the prawns with the remaining bread slices.
1 1/2 cups instant Brown Rice
1 1/3 cups Water
1 tbsp Lime Juice
1 tbsp Butter
1 small Tomato, diced
1 1/2 tsp Ancho Powder
1 tsp (1 clove) minced Garlic
1/2 tsp Mexican Oregano
1/4 tsp Parsley
1/2 tsp Chives
In a medium pot, combine the Water, Lime Juice, Butter, Garlic, & Ancho Powder. Bring to a boil over high heat.
Once boiling, add the Rice & cook per the instructions on the box.
After cooking is done per instructions, stir in the diced Tomato, Oregano, Parsley & Chives.
1 to 1 1/2 lbs Boneless Chicken Breast or Tenderloin
1 1/2 tbsp Tropicalia Blend
1/3 cup Apple Cider Vinegar
1/2 tbsp Lime Juice
2 tbsp Olive Oil
2/3 cup Water
1 Vidalia Onion (or other sweet onion)
Pinch of Salt
1 tbsp Butter or Oil for sauteing
In a large bowl or large ziplock bag, combine the Vinegar, Lime Juice, Olive Oil, Water, and Tropicalia Blend. Shake or stir to mix well.
Add the chicken to the liquid, and allow to marinate for 1 to 3 hours.
When ready to begin cooking, preheat a large saute pan over medium-high heat, and cut the onion up into 1/4" thick rings or arches.
Add a tablespoon of Butter or Oil to the preheated pan to coat the bottom. Add the cut up Onion, sprinkle with a pinch of Salt.
Fry the Onion, stirring frequently, until the Onion just starts to sweat.
Add the marinated Chicken pieces, reserving a few tablespoons of the liquid for deglazing the pan later.
Cook the Chicken for about 3 minutes on one side or until nicely browned, moving the Onions around as needed to prevent scorching.
Flip the Chicken pieces over & cook for an additional 2-3 minutes to brown the other side. Now add 3 or 4 tablespoons of the marinade liquid to the hot pan to deglaze. Stir constantly, scraping the bottom of the pan.
Continue cooking until the liquid is nearly all cooked off, turning the Chicken often to coat.
Remove from heat, and serve immediately over rice or pasta. (Or over the following recipe for Chile-Lime Rice)
4 cups milk
4 1/2 cups water
· Boil milk in medium high for some time stirring occasionally.
· When it comes to boil add lemon juice and continue stirring.
· It will curdle slowly separating the whey water from the curdled solids.
· Sift in to a muslin cloth catching all the whey water in a container below and wash the curdled solids under cold water. This will remove at the trace of lemon from the curdled solids.
· Squeeze out all the water from the muslin cloth and let it hang to dry for a couple minutes.
· Place a heavy object like a pressure cooker on the paneer so that it makes it extra dry and without the water but with the moisture.
· When all water has drained, knead the panner on the counter top very nicely until its soft, rubbery and flexible. This should take a couple of minutes. The inherent oil and moisture comes out and combined with the heat in your hands, makes the panner soft and pliable.
· Make little balls with a little rock candy (kalkandu) in the midddle of each rasgulla. This helps the even spreading of sugar into the panner balls.
· Combine 4 1/2 cps of water with 1 1/2 cups of sugar and wait until it comes to a boil.
· Drop the prepared balls in the pressure cooker directly and close the cooker.
· Now after the steam starts coming lower the flame to medium and cook for 7 minutes.
· Switch off after that and remove juicy rasgullas and enjoy them cold!
· The rasgullas would have amost doubled in size and would be soft, spongy and extremely sweet!
4 1/2 cups of water.
Add the sugar and water to the pressure cooker directly and wait till it comes to a boil.
1. Add a drop of rose water to the simple syrup for a little more flavour.
2. Optionally serve with little syrup, but garnished with saffron strands, powdered pistachios etc.