synecdochic: torso of a man wearing jeans, hands bound with belt (Default)
[personal profile] synecdochic
Because I will be baking this in another few hours and wanted to have the recipe with my changes readily at hand.

Adapted from Stephanie Cooks, who adapted it from Taste of Home.

Ingredients:
3 cups all-purpose flour
4.5 tsp baking powder
1 tsp salt *
1 cup shredded sharp cheddar cheese
1/4 cup sugar
1 tsp. garlic powder
1 Tbsp The Spice and Tea Exchange's Herb Sesame Spice Blend, divided **
1.5 cups milk
1/4 cup vegetable oil
1 egg

(* Last time I made this, I did not include salt, but the result was really deficient in salt to the point where I was sprinkling kosher salt over each slice -- I think it was because the Stephanie Cooks version used all-purpose flour while the Taste of Home used self-rising flour, and self-rising flour includes baking powder and salt. Stephanie added back in the baking powder, but not the salt. The internet is fairly divided as to whether self-rising flour is 1/4tsp or 1/2tsp of salt per cup of self-rising flour; I'm splitting the difference for this next attempt and will report back.)

(Reporting back: yeah, a teaspoon of salt is about right.)

(** The Herb Sesame Spice Blend: sesame seed, garlic, onion, basil, parsley, oregano, paprika, thyme, dill, white pepper, cayenne pepper. Original recipe called for "Italian seasoning" instead, but this worked just as well.)

Directions:

1. Preheat oven to 350*.

2. Combine flour, baking powder, salt, cheese, sugar, garlic powder, and 1/2 of the spice blend in a bowl; mix thoroughly.

3. In separate bowl, combine milk, oil, and egg. Mix thoroughly, then stir into dry ingredients until just combined. (Batter will still be lumpy.)

4. Pour into a greased loaf pan. Top with other 1/2 of the spice blend.

5. Bake for 55-60 minutes, or until a toothpick inserted into the middle comes out clean.

6. Cool in pan for 10 minutes, then transfer to wire rack to finish cooling.
sarah: (taste)
[personal profile] sarah



olive oil
1/2 pound raw shrimp, peeled & deveined
1 bunch asparagus, ends trimmed and each stalk cut into 2-3" pieces
salt, to taste
1 tsp minced ginger (which I didn't have, so I used a dash of ginger powder)
1 tsp minced garlic

For the lemon sauce:
⅔ cup chicken stock
1 Tbsp cornstarch (or arrowroot powder)
1 Tbsp soy sauce (I used tamari, which is GF)
¼ cup lemon juice
1 tsp lemon zest

In a small bowl, whisk together all of the lemon sauce ingredients and set aside.

In a large frying pan, heat 2 tablespoons olive oil over medium-high heat. Add shrimp to pan and stir fry for 2-3 minutes, seasoning with a bit of salt. Remove when turning pink and opaque, but still underdone.

In same frying pan, heat another 2 tablespoons of oil over medium-high heat. Add asparagus and cook for 4-5 minutes, or until nearly the way you like it (I go for tender, but still with a snap to it, and vivid green). Add salt, ginger, and garlic and cook for 1 minute more.

Pour in lemon sauce, and add shrimp back to the pan. Simmer for about a minute, until shrimp are fully cooked and sauce starts to thicken (it will thicken more upon standing).

Remove from heat and serve, preferably over something to soak up the sauce. Shown with cauliflower rice and a side of sauteed mushrooms and onions.

From Home Cooking Memories.
sarah: (taste)
[personal profile] sarah
Haven't cooked shrimp since I moved in with D ten years ago. But when she's asleep in the evenings, I make seafood for dinner. If you need a primer on how to prep shrimp, I found this tutorial from Gordon Ramsay quite helpful.

2 Tbsp cooking oil (I used coconut)
1 red bell pepper, cut into strips
1/2 fresh red chile , sliced (I skipped this.)
2 Tbsp Thai red curry paste
1/2 lb shrimp, peeled & deveined
1 can coconut milk
1 Tbsp fish sauce
1 cup snow peas (I skipped these, because the ones at the store looked crummy.)
Cilantro
Lime juice, to taste (about a Tbsp)




Slice up the red pepper and chile. Rinse and remove stems from the cilantro leaves.

Heat skillet over medium heat, then add the cooking oil. Sautee the red pepper and chile for 2-3 minutes.

Add the curry paste. Stir and cook for about a minute. Add the coconut milk and fish sauce, and mix well.




Add shrimp and snow peas, and cook for 3 minutes. Shrimp are easily overcooked, so don't leave this on the heat too long -- remove the pan from the burner as soon as the shrimp pink up.

Stir in cilantro, and lime juice to taste. Serve over rice/noodles/cauliflower rice.



Pictured with cauliflower rice

From Vikalinka.
sarah: (Default)
[personal profile] sarah
160g egg yolks (10-12 yolks)
90g granulated sugar, plus more for dusting
1/2 tsp salt
600g heavy cream
Berries for garnish (optional)

Equipment:
Sous vide setup
Wide mouth canning jars
Blowtorch
Fine-mesh strainer

Heat water bath to 176° F (80° C).

Combine yolks, sugar, and salt. Whisk until smooth.

In a pot on the stove, heat cream to 158° F (70° C). Then slowly (very slowly: a thin drizzle) whisk this into the egg mixture. Pour too fast, and you'll curdle the eggs.

Strain the mixture, then allow to rest for 20-30 minutes so that most of the bubbles dissipate. Gently skim away any remaining bubbles with a spoon.

Cast ~150g of mixture into each jar, pouring in a slow, low, steady stream to avoid creating more bubbles. I used these 4 oz Ball jelly jars, and filled them nearly full (a couple cm of space at the top, where the threads are). Note: you may want to pre-warm the jars with a dip in some hot water to reduce the chance of cracking in the sous vide.

Close with lids and bands, but only finger-tip tight: place the lid on top of the jar, then twist the band to tighten using just your fingertips. When you begin to feel resistance, twist once in the opposite direction, then once more to tighten. (This is necessary to let the trapped air escape when submerged, otherwise the air will crack the jars as it expands.)

Sous vide for an hour. If you are using an Anova circulator, turn it off while you are placing the jars in the pot: this will keep them from jostling before they settle.

After removing the jars, let them sit on a trivet for 10-15 minutes to cool a bit, then place into an ice bath to chill completely. (If you go straight from the sous vide to the ice bath, the jars may crack.) Once the jars are cold they will last up to a week, sealed, in the refrigerator.

When ready to serve, let them warm a few minutes, then remove the lid from the jar. If condensation has pooled on the surface of the custard, gently dab with the corner of a paper towel to remove.

Using a small sieve or your fingers, dust a layer of sugar over the surface of the custard. The more sugar you use, the more crunchy and caramelized your top layer will be.

Set blowtorch to a low gas-release setting. Holding the torch in your dominant hand, and the jar in the other, focus the flame on the custard, while rotating the jar. Once you have achieved the color you want, allow the sugar to set for five minutes.

Top with berries, mint leaves, or whatever you desire. Then lick clean.

from Chef Steps


sarah: (champagne)
[personal profile] sarah
I think this is an NYC-area regional dish. Never heard of it, except in restaurants up there and within D's north-Jersey family. When I asked the butcher (here in Baltimore) to pound the chicken breasts thin for Chicken Francese, he gave me a blank look and said, "Oh, you're making chicken scallopini." Similar, but not quite the same.

I've done this with the chicken prepared differently, depending on the butcher: either fat breasts sliced thin (into 3-4 pancake-like pieces), or a fat breast sliced in half, then pounded thin (~1/4 inch). Pounded thin seems traditional for this dish, but both have turned out delicious. A pound of chicken will give you 4 larger or 6-8 smaller cutlets, depending on preparation.

1 lb chicken (sliced/pounded into thin pieces, as above)
Salt & pepper
4 Tbsp butter
4 Tbsp oil
4 Tbsp chicken broth
4 Tbsp lemon juice
4 Tbsp dry white wine (optional)
Lemon slices (optional garnish)

In a 10- or 12-inch pan, over medium-high heat, heat the cooking fats (butter & oil) until sizzling. You can cook 2-3 cutlets at a time.

Season the chicken with salt and pepper. Prepare two deep dishes, one with flour and one with 2 lightly beaten eggs. Dredge a chicken slice in the flour, pressing down to coat it heavily. Dredge in egg, then back through the flour again.

Place in pan, and fry 2-3 minutes per side, turning once.

When all cutlets are cooked, deglaze the pan with the chicken broth, lemon juice, and white wine. Reduce to taste: should be golden brown and slightly thickened. Pour over cutlets and serve. Garnish with lemon slices, if you're feeling particularly fancy.

source: The Food Maven

waffles

Nov. 9th, 2014 12:03 pm
sarah: (whip it)
[personal profile] sarah
A light & crisp recipe, but the batter was thin and thus so were the waffles. Great flavor, though. Original recipe calls for 1:1 dry:wet ingredient ratio; increase this to 3:2 next time.

3-1/2 oz. (3/4 cup) all-purpose flour
1 oz. (1/4 cup) cornstarch
1/2 tsp. salt
1/2 tsp. baking powder
1/4 tsp. baking soda
1 cup milk (or 3/4 c. buttermilk and 1/4 c. milk)
6 Tbsp. vegetable oil
1 large egg, separated
1 Tbsp. sugar
1/2 tsp. vanilla extract

Heat the oven to 200°F and heat the waffle iron. Mix the flour, cornstarch, salt, baking powder, and baking soda in a medium bowl. Measure the milk and vegetable oil in a Pyrex measuring cup; mix in the egg yolk and set aside.

In another bowl, beat the egg white almost to soft peaks. Sprinkle in the sugar and continue to beat until the peaks are firm and glossy. Beat in the vanilla.

Pour the buttermilk mixture into the dry ingredients and whisk until just mixed. Drop the whipped egg white onto the batter in dollops and fold in with a spatula until just incorporated.

Pour the batter onto the hot waffle iron and cook. Repeat with the remaining batter, holding the waffles in the oven, directly on the oven rack (don't stack them) until ready to serve.

Makes 4 waffles (not counting the first sacrificial one).

via Fine Cooking
sarah: (defiler)
[personal profile] sarah
~3 cups seedless red grapes
3/4 cup Champagne or sparkling wine (I used Prosecco)
1/2 cup sugar
1/4 cup frozen Concord grape juice concentrate, thawed
Few pinches of ground cinnamon

Puree grapes in blender. (Puree very well; I left a good bit of intact skin and didn't care for the final texture. D liked it, though.)

Combine Champagne, sugar, juice concentrate, 1/4 cup water, and cinnamon in bowl; add 1 1/2 cups grape puree. Stir until sugar dissolves.

Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container. Cover and freeze until firm, at least 4 hours and up to 2 days.

via Bon Appetit magazine
sarah: (whip it)
[personal profile] sarah
Note: this makes about 4 moderate/3 large servings. It will taste too tangy at first; give it time to chill in the fridge.

To cook the chicken: preheat to 450. Put ~1.5 lbs boneless/skinless breasts in a baking dish, and pour over ~1 cup of chicken broth. Cook until internal temp reaches 170, about 30-35 mins. Let cool and then dice.

INGREDIENTS
1/3 cup mayonnaise
1/3 cup plain yogurt (Greek works, too)
2 tsp lemon juice
1/4 tsp salt
3 cups chopped cooked chicken breast
1 medium red apple, diced
1 cup halved red or green grapes
1 cup diced celery
1/2 cup chopped walnuts, toasted if desired

Whisk mayonnaise, yogurt, lemon juice and salt in a large bowl. Add chicken, apple, grapes, celery, and walnuts.

The flavors come together better if you chill for a few hours/overnight before serving.

via http://www.eatingwell.com/recipes/chicken_waldorf_salad.html
sarah: (apple)
[personal profile] sarah
2 apples, peeled, cored, cut into 1/2-inch pieces (2-1/2 to 3 cups chopped)
1-1/2 cups fat-free milk
1-1/2 cups water
1 cup uncooked steel-cut oats
1/4 cup brown sugar
1-1/2 tablespoons butter, cut into 5-6 pieces
1/2 tsp cinnamon
1/2 tsp nutmeg
splash of vanilla
1 tablespoon ground flax seed
1/2 teaspoon salt
Optional garnishes: chopped nuts, raisins, maple syrup, additional milk or butter

Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for approx. 7 hours (slow cooker times can vary). Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator.

To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup fat-free milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.

via the yummy life

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