Tis the season for traditions, so here's one my mom used to make every year
-
Victorian era Figgy Pudding Recipe
Traditional Christmas fayre is always a season treat and no Christmas dinner table would be complete without a steaming Christmas pudding for dessert.
Bring Us Some Figgy Pudding
From Tudor times to the Victorian era, Christmas pudding recipes were a little different to today's relatively "light" Christmas puddings.
Figgy Pudding was the Christmas pudding of choice for millions of households in centuries past and, of course, figgy pudding has been immortalized in the popular Christmas carol "We Wish You a Merry Christmas."
Figgy Pudding Ingredients
To make the perfect figgy pudding, you will require the following ingredients:
8 ounces of breadcrumbs
8 ounces of dried figs
8 ounces of suet
8 ounces each of sultanas, currants and raisins
8 ounces of dark sugar
4 ounces of candied or mixed peel
2 ounces of plain flour
rind and juice from an orange
1 teaspoon of mixed spices (allspice is good, cinnamon, nutmeg, a bit of ginger, go easy on the clove though)
a quarter-pint of Brandy or Rum
four large eggs
and a pinch of salt.
This recipe is enough to make two figgy puddings that will each feed eight people. Halve the quantities if you plan to make only one figgy pudding.
How to Make Figgy Pudding
Follow these steps to make a delicious Figgy Pudding for Christmas:
• Cook the dried figs in simmering water until they become soft and then mash up the figs with a fork or spoon. Make sure you keep adding water so the pan doesn't boil dry. It can take around 20 to 30 minutes for the figs to soften.
• Thoroughly mix all the ingredients together in a large basin or bowl. Add a little milk if you need to make the pudding mix wetter.
• Place the figgy pudding mix into two greased pudding basins. Cover them with grease-proof paper and secure the basins with string. Make a string loop to act as a handle. The pudding will expand as it cooks, so leave a little room for this expansion by not filling the pudding basins to the top.
• Put the figgy pudding basis in a pan with enough water to fill half-way up the side of the basin. Place on a trivet and then bring it to the boil.
• Turn the heat down and let the pudding simmer for eight hours, adding more water whenever necessary.
• Wait for the figgy pudding to cool and then place it somewhere dark and cool. Ideally, the pudding should stand for two to three weeks.
• On Christmas Day, cook the figgy pudding in the same way but for two hours rather than eight. but can be served when cool enough to unmold.
• Decorate your figgy pudding with something suitably festive, such as holly. Serve by flambeing the figgy pudding in Brandy.
If you've made a second figgy pudding with this recipe, hold it over for New Year's Day or, even better, next Christmas.
Enjoy Folks!
Thursday, December 23, 2010
Saturday, November 13, 2010
#7 Authentic Sheperd's Pie
Before we start, let us be clear and lest get it right. Shepherds pie is made with lamb, cottage pie is made with beef. Never in the history of the British isles has cheese ever come close to either. If you see cheese anywhere near a recipe for either, put it down to our obsession here in the states to add cheese to anything that moves - it doesn't generally belong with meat unless you desire lead in your stomach, this said.
1 lb lean lamb, minced
1 large onion, sliced
1 medium carrot, chopped
1 stick celery, chopped
enough beef stock to cover
salt
pepper
3 to 4 tsp corn starch
2 lbs good mashing potatoes
4 oz butter
salt
pepper
Let's get this right and the best way: Add minced lamb into a casserole dish, add onion, carrot, celery, beef stock, corn starch and/Bisto/corn starch, salt and pepper, to taste, and stir.
Cook in a slow oven, say 275°F for 2 hours. You can do all this on stove top for about 20 minutes BUT the flavor is never the same.
When complete, drain off gravy and reserve.
Boil and mash potatoes with milk, butter, salt and pepper, however DO NOT make it into a wet paste. It should be firm and almost chunky.
Add back enough gravy to the meat to make it moist. Gently add the potato to the top and build up. Spread with a fork, finally making fork marks both up and down and across to form a basket like pattern.
Put oven temperature at 400°F, then bake until potato is crispy and golden on the peaks (about) 30 minutes.
Serve with remaining gravy and steamed cabbage (preferably Savoy, if you can get it).
enjoy!
1 lb lean lamb, minced
1 large onion, sliced
1 medium carrot, chopped
1 stick celery, chopped
enough beef stock to cover
salt
pepper
3 to 4 tsp corn starch
2 lbs good mashing potatoes
4 oz butter
salt
pepper
Let's get this right and the best way: Add minced lamb into a casserole dish, add onion, carrot, celery, beef stock, corn starch and/Bisto/corn starch, salt and pepper, to taste, and stir.
Cook in a slow oven, say 275°F for 2 hours. You can do all this on stove top for about 20 minutes BUT the flavor is never the same.
When complete, drain off gravy and reserve.
Boil and mash potatoes with milk, butter, salt and pepper, however DO NOT make it into a wet paste. It should be firm and almost chunky.
Add back enough gravy to the meat to make it moist. Gently add the potato to the top and build up. Spread with a fork, finally making fork marks both up and down and across to form a basket like pattern.
Put oven temperature at 400°F, then bake until potato is crispy and golden on the peaks (about) 30 minutes.
Serve with remaining gravy and steamed cabbage (preferably Savoy, if you can get it).
enjoy!
Friday, October 22, 2010
#6 Stir-Fried Ginger Beef with Sugar Snaps and Carrots Recipe
This Recipe uses oyster sauce and two types of ginger—fresh and pickled—in this light yet satisfying dish of juicy beef and crisp vegetables.
Oyster sauce is a thick brown sauce that is made from oysters. Quality varies between brands. I like the Lee Kum Kee brand. Vegetarian oyster sauce, made from mushrooms, can be substituted. Oyster sauce is available in the Asian aisle of most grocery stores.
INGREDIENTS
For the beef:
• 12 ounces flank steak, trimmed of excess fat and sinew
• 1 tablespoon peeled, minced fresh ginger
• 1 1/2 teaspoons soy sauce
• 1 teaspoon cornstarch
• 1 teaspoon peanut or vegetable oil
• 1 teaspoon Shaoxing wine or dry sherry
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
•
For the stir-fry:
• 2 tablespoons oyster sauce
• 2 tablespoons Shaoxing wine or dry sherry
• 2 tablespoons peanut or vegetable oil
• 1 1/2 cups sugar snap peas (about 7 ounces), strings removed
• 1 cup very thinly sliced carrots (about 2 small)
• 4 scallions, halved lengthwise and cut into 2-inch pieces
• 1/4 cup pickled ginger slices (about 1 ounce), coarsely chopped if large
• Basic Steamed White Rice, for serving
INSTRUCTIONS
For the beef:
1. Cut the flank steak with the grain into 2-inch-wide strips, then cut each strip against the grain into 1/4-inch-thick slices. Place the beef and the remaining ingredients in a medium bowl and stir to evenly coat the meat; set aside.
For the stir-fry:
1. Place the oyster sauce and Shaoxing wine or sherry in a small bowl and stir to combine; set aside.
2. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes when dropped in the pan. Drizzle 1 tablespoon of the oil around the perimeter of the wok and add the reserved beef in an even layer. Cook undisturbed until the beef begins to sear, about 1 minute. Then, using a metal spatula, stir-fry for 30 seconds until the beef is lightly browned but not cooked through. Transfer to a plate.
3. Drizzle the remaining tablespoon of oil around the perimeter of the wok and add the sugar snaps and carrots. Stir-fry until just warmed through, about 1 minute. Return the beef and any accumulated juices to the wok along with the reserved oyster sauce mixture, green onions, and pickled ginger. Stir-fry until the beef is just cooked through and the pickled ginger is well distributed, about 30 to 60 seconds. Serve with steamed rice.
enjoy!
Oyster sauce is a thick brown sauce that is made from oysters. Quality varies between brands. I like the Lee Kum Kee brand. Vegetarian oyster sauce, made from mushrooms, can be substituted. Oyster sauce is available in the Asian aisle of most grocery stores.
INGREDIENTS
For the beef:
• 12 ounces flank steak, trimmed of excess fat and sinew
• 1 tablespoon peeled, minced fresh ginger
• 1 1/2 teaspoons soy sauce
• 1 teaspoon cornstarch
• 1 teaspoon peanut or vegetable oil
• 1 teaspoon Shaoxing wine or dry sherry
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
•
For the stir-fry:
• 2 tablespoons oyster sauce
• 2 tablespoons Shaoxing wine or dry sherry
• 2 tablespoons peanut or vegetable oil
• 1 1/2 cups sugar snap peas (about 7 ounces), strings removed
• 1 cup very thinly sliced carrots (about 2 small)
• 4 scallions, halved lengthwise and cut into 2-inch pieces
• 1/4 cup pickled ginger slices (about 1 ounce), coarsely chopped if large
• Basic Steamed White Rice, for serving
INSTRUCTIONS
For the beef:
1. Cut the flank steak with the grain into 2-inch-wide strips, then cut each strip against the grain into 1/4-inch-thick slices. Place the beef and the remaining ingredients in a medium bowl and stir to evenly coat the meat; set aside.
For the stir-fry:
1. Place the oyster sauce and Shaoxing wine or sherry in a small bowl and stir to combine; set aside.
2. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes when dropped in the pan. Drizzle 1 tablespoon of the oil around the perimeter of the wok and add the reserved beef in an even layer. Cook undisturbed until the beef begins to sear, about 1 minute. Then, using a metal spatula, stir-fry for 30 seconds until the beef is lightly browned but not cooked through. Transfer to a plate.
3. Drizzle the remaining tablespoon of oil around the perimeter of the wok and add the sugar snaps and carrots. Stir-fry until just warmed through, about 1 minute. Return the beef and any accumulated juices to the wok along with the reserved oyster sauce mixture, green onions, and pickled ginger. Stir-fry until the beef is just cooked through and the pickled ginger is well distributed, about 30 to 60 seconds. Serve with steamed rice.
enjoy!
Tuesday, September 21, 2010
#05: Peach And Blueberry Empanadas
Makes: 8
Ingredients:
***DOUGH***
2 cups flour
1/4 teaspoon salt
2 teaspoons baking powder
1/2 cup chicken stock
1/2 cup shortening
1 tablespoon flour
***FILLING***
3 tablespoons butter
1/4 cup flour
1 cup fresh peaches, sliced with or without peeling
1 cup fresh blueberries
1/3 cup brown sugar
1 teaspoon cinnamon
Peanut oil for frying (can use canola if peanuts are an issue)
***CINNAMON SWEET CREAM***
1 pint heavy whipping cream
1 teaspoon cinnamon
1/2 cup brown sugar
1/2 teaspoon vanilla extract
Directions:
Mix together all dry ingredients for the dough, keeping the tablespoon of flour for patting out the dough. Add shortening, blending it into the dough with a fork to form crumbles. Add the chicken stock to the mixture and blend until mixture becomes tacky to the touch. Wrap dough in plastic wrap and allow to rest for 30 minutes in the refrigerator.
Melt butter in a saute pan. Add flour, stirring until mixture becomes golden brown. Add fresh fruit, sugar and cinnamon. Stir constantly over medium heat until mixture thickens. Remove from stove and allow mixture to cool completely, or chill in refrigerator until needed.
Divide dough into balls and roll out dough to 1/2-inch thickness. Form dough into 4-inch rounds. Place heaping tablespoons of fruit filling in center of dough rounds.
Moisten edges of dough with water and fold over center, forming half-rounds. Press sides together to seal and crimp edges.
Fry empanadas in heavy skillet until golden brown. Drain on paper towels.
Combine all ingredients for Cinnamon Sweet Cream and whip until soft peaks form. Serve with warm empanadas.
Ingredients:
***DOUGH***
2 cups flour
1/4 teaspoon salt
2 teaspoons baking powder
1/2 cup chicken stock
1/2 cup shortening
1 tablespoon flour
***FILLING***
3 tablespoons butter
1/4 cup flour
1 cup fresh peaches, sliced with or without peeling
1 cup fresh blueberries
1/3 cup brown sugar
1 teaspoon cinnamon
Peanut oil for frying (can use canola if peanuts are an issue)
***CINNAMON SWEET CREAM***
1 pint heavy whipping cream
1 teaspoon cinnamon
1/2 cup brown sugar
1/2 teaspoon vanilla extract
Directions:
Mix together all dry ingredients for the dough, keeping the tablespoon of flour for patting out the dough. Add shortening, blending it into the dough with a fork to form crumbles. Add the chicken stock to the mixture and blend until mixture becomes tacky to the touch. Wrap dough in plastic wrap and allow to rest for 30 minutes in the refrigerator.
Melt butter in a saute pan. Add flour, stirring until mixture becomes golden brown. Add fresh fruit, sugar and cinnamon. Stir constantly over medium heat until mixture thickens. Remove from stove and allow mixture to cool completely, or chill in refrigerator until needed.
Divide dough into balls and roll out dough to 1/2-inch thickness. Form dough into 4-inch rounds. Place heaping tablespoons of fruit filling in center of dough rounds.
Moisten edges of dough with water and fold over center, forming half-rounds. Press sides together to seal and crimp edges.
Fry empanadas in heavy skillet until golden brown. Drain on paper towels.
Combine all ingredients for Cinnamon Sweet Cream and whip until soft peaks form. Serve with warm empanadas.
Friday, September 17, 2010
#04 Roasted honey mustard carrots:
Roasted honey mustard carrots:
1 pound of carrots
1 Tablespoon olive or vedgy oil
2 Tablespoons honey
2 Tablespoons water
1 Tablespoon Vinegar (any kind ) though rice wine or cider works really well here
1 Tablespoon Dijon style mustard
1/2 teaspoon salt
(Tablespoon is capitalized teaspoon is not)
1/2 teaspoon fresh ground black pepper
step 1:
pre head oven to 400F
Step 2:
brush a wide baking sheet with oil
step3:
peel carrots and cut into sticks 3 inches x 2 inches place on baking sheet and roast for 10 min
Step 4:
mix together homey water mustard salt and pepper
step 5:
remove carrots form oven and stir mustard sauce into them.
step 6:
back into the oven and roast for 10 min more or until carrots are tender
serve with baked potatoes and mushrooms sauteed with garlic
1 pound of carrots
1 Tablespoon olive or vedgy oil
2 Tablespoons honey
2 Tablespoons water
1 Tablespoon Vinegar (any kind ) though rice wine or cider works really well here
1 Tablespoon Dijon style mustard
1/2 teaspoon salt
(Tablespoon is capitalized teaspoon is not)
1/2 teaspoon fresh ground black pepper
step 1:
pre head oven to 400F
Step 2:
brush a wide baking sheet with oil
step3:
peel carrots and cut into sticks 3 inches x 2 inches place on baking sheet and roast for 10 min
Step 4:
mix together homey water mustard salt and pepper
step 5:
remove carrots form oven and stir mustard sauce into them.
step 6:
back into the oven and roast for 10 min more or until carrots are tender
serve with baked potatoes and mushrooms sauteed with garlic
Thursday, August 26, 2010
003 Chicken stock
making stock is a great thing to do on a rainy afternoon, slowly simmering a pot of bones and cast offs with Celery Onions and Carrots fills the house with a welcome aroma of home cooking
trying something new today we had some excellent fried chicken the other night so i'm making an experimental stock from the bones and seasoned left over bits should be interesting it's already smelling good
i have some beef bones that I'm going to simmer up for a classic french onion soup i think I'll roast them first for a richer stock roasting the bones meat and Mirpoix (the mixture of Carrots Celery and Onions) gives a much heartier end product and of course a Bouque Garni.
1 bay leaf 3 sprigs thyme 4 large sprigs parsley (including stalks) 10 cm (4 inch) piece celery stalked with leaves two 10 cm (4 inch) pieces leek (green part) for those of you new to all this, here is what you do:
Place the bay leaf, thyme, parsley and celery on one piece of green leek. Cover with the remaining piece of green leek. Tie securely with fine string, leaving a length of string attached so that the bouquet garni can be easily retrieved. then drop it in the stock pot. (since since I have Celery in the stock pot already, i will just omit i) i think for the beef stock i'll use a small bundle of parsley, thyme, marjoram, and bay leave, rosemarry, oregano and sage.
it can be as simple or complex as you like depending on what your final product will be
i have a version of Julia's classic french onion soup that i can post here if anyone's interested.
trying something new today we had some excellent fried chicken the other night so i'm making an experimental stock from the bones and seasoned left over bits should be interesting it's already smelling good
i have some beef bones that I'm going to simmer up for a classic french onion soup i think I'll roast them first for a richer stock roasting the bones meat and Mirpoix (the mixture of Carrots Celery and Onions) gives a much heartier end product and of course a Bouque Garni.
1 bay leaf 3 sprigs thyme 4 large sprigs parsley (including stalks) 10 cm (4 inch) piece celery stalked with leaves two 10 cm (4 inch) pieces leek (green part) for those of you new to all this, here is what you do:
Place the bay leaf, thyme, parsley and celery on one piece of green leek. Cover with the remaining piece of green leek. Tie securely with fine string, leaving a length of string attached so that the bouquet garni can be easily retrieved. then drop it in the stock pot. (since since I have Celery in the stock pot already, i will just omit i) i think for the beef stock i'll use a small bundle of parsley, thyme, marjoram, and bay leave, rosemarry, oregano and sage.
it can be as simple or complex as you like depending on what your final product will be
i have a version of Julia's classic french onion soup that i can post here if anyone's interested.
Thursday, June 3, 2010
The Joy of Garlic Confit
Today i want to talk with you about the culinary wonders of Garlic Confit. if you like Garlic, IT-IS-TO-DIE-FOR!!! it opens up a whole new world of culinary possibilities for you, but i digress... lets start with what this ambrosia-from-the-gods is first, shall we?
what you will need:
20-40 (or more) cloves of whole peeled garlic
a bottle of Canola oil
glass jars or other sealable containers
* vinegar (see note at the end)
Confit is a method of preservation whereby something (usually meat, as in duck confit) is cooked slowly in fat - usually, again as in duck confit, in its own fat. It is then submerged and stored in the fat, where it will last for months. This method of preservation was essential before refrigeration was available, and is now used in higher-end cuisine (at least here in the States).
Garlic Confit. put simply, is whole peeled cloves of garlic simmered and preserved in oil. and i'm NOT talking 40 weight here folks, i used Canola oil, i could have used olive oil but i didn't for two reasons; one, it adds it's own flavor which you may not want in everything and two, it has a very low smoke point and this stuff needs to simmer a while... like 40 minutes guaranteeing that there won't be a vampire anywhere near your place. (and i don't care how sparkly they are). for it fills your kitchen and house with the wonderful aroma of roasting garlic-and Yes, that's a GOOD thing, Folks. yummm
not only do you wend up with fantastic soft delectable garlic cloves but you have this wonderful garlic infused oil as a bonus picture brushing on crustini or flat bread, or sautéing veggies or greens in it or adding it to salad dressings! yeah, now you are starting to catch on to just how awesome this stuff can be. i'm telling you folks, once you discover this stuff you will wonder how you ever got along without it.
okay, to start off you are going to need at least 20 cloves of garlic. yeah, but you are going to want to make this in quantity because after it's all said and done, you will probably be snacking on this stuff it's just that good (if you like Roasted Garlic than you will love Confit.
to get around peeling try searching your local Asian markets they often have it pre peeled really cheep and it is really good quality stuff. and often less expensive than bulk heads to boot. Now my normal M.O. when processing garlic is to put them on the cutting board then lay the flat side of my chef's knife or bench scraper on it and give it a solid whack! mashed garlic and the paper just falls away easy-peasy. But for this you really do need it intact, so if you are dealing with whole heads of garlic, slicing off the root end of each clove (the part that was attached to the bulb) helps in peeling them.
Now you have your pile of say 40 nice fat garlic cloves sitting in a small bowl next tale a heavy bottomed saucepan the kind that will do serious damage if you swing it against anyones skull (you get all kinds of crazy people in a kitchen at times) sorry, i digress yet again. Now, where was I? oh yeah, pan. Place your garlic into the pan and pour your Canola oil until it covers them to an inch over the cloves. use a defuser if you have for standard household saucepan or you could put down a saute pan (NO Teflon Please!) and rest your sauce pan on that.
Now apply medium low heat and check on them every 5 minutes! and give them a gentle stir. you don't want the oil to boil or your cloves to darken and burn adjust the heat so that you only see tiny bubbles striving to make sure the cloves remain white. it should soon make your entire place smell like a cosy bistro.
Around the 40 minute mark or when the cloves are soft and tender and easily pierced with a small knife, take them off the heat. remove a tasty clove and place it on a small round of say, a baguette if you have it of other bread product of your choice and admire it's glistening beauty as it cools enough for you to enjoy
pack the rest of them in the oil making sure they stay well covered they should keep at least a month in the fridge, but i've rarely had them last that long. i usually pack them in old fashioned flip top glass canning jars they are both easy to get to and look really nice. i also like to recycle the small glass bullion cube jars and find they make nice little gifts for friends who drop by,
Enjoy!
*A note about botulism:
it has come to my attention that there might be a Slight risk with foods stored in oil, one way suggested to me to prevent this was a splash of distilled white vinegar added to the pot is said to help prevent that. i have never had any troubles with it as i keep mine in the fridge and it never seems to last long enough to "go bad" but i'm passing it along to you. look it up online and go from there.
P.S:
found this note as well...
It's important to keep food safety in mind when storing garlic in oil. Low-acid foods like garlic can be a source of Clostridium botulinum bacteria which are found in soil, water, and air. Oil's oxygen-free environment is perfect for growth of this anaerobic bacteria. Garlic in oil, therefore, must be stored correctly to prevent botulism food poisoning.
I've never had a problem, but as always, Caveat Emptor.
--Chef Rick
what you will need:
20-40 (or more) cloves of whole peeled garlic
a bottle of Canola oil
glass jars or other sealable containers
* vinegar (see note at the end)
Confit is a method of preservation whereby something (usually meat, as in duck confit) is cooked slowly in fat - usually, again as in duck confit, in its own fat. It is then submerged and stored in the fat, where it will last for months. This method of preservation was essential before refrigeration was available, and is now used in higher-end cuisine (at least here in the States).
Garlic Confit. put simply, is whole peeled cloves of garlic simmered and preserved in oil. and i'm NOT talking 40 weight here folks, i used Canola oil, i could have used olive oil but i didn't for two reasons; one, it adds it's own flavor which you may not want in everything and two, it has a very low smoke point and this stuff needs to simmer a while... like 40 minutes guaranteeing that there won't be a vampire anywhere near your place. (and i don't care how sparkly they are). for it fills your kitchen and house with the wonderful aroma of roasting garlic-and Yes, that's a GOOD thing, Folks. yummm
not only do you wend up with fantastic soft delectable garlic cloves but you have this wonderful garlic infused oil as a bonus picture brushing on crustini or flat bread, or sautéing veggies or greens in it or adding it to salad dressings! yeah, now you are starting to catch on to just how awesome this stuff can be. i'm telling you folks, once you discover this stuff you will wonder how you ever got along without it.
okay, to start off you are going to need at least 20 cloves of garlic. yeah, but you are going to want to make this in quantity because after it's all said and done, you will probably be snacking on this stuff it's just that good (if you like Roasted Garlic than you will love Confit.
to get around peeling try searching your local Asian markets they often have it pre peeled really cheep and it is really good quality stuff. and often less expensive than bulk heads to boot. Now my normal M.O. when processing garlic is to put them on the cutting board then lay the flat side of my chef's knife or bench scraper on it and give it a solid whack! mashed garlic and the paper just falls away easy-peasy. But for this you really do need it intact, so if you are dealing with whole heads of garlic, slicing off the root end of each clove (the part that was attached to the bulb) helps in peeling them.
Now you have your pile of say 40 nice fat garlic cloves sitting in a small bowl next tale a heavy bottomed saucepan the kind that will do serious damage if you swing it against anyones skull (you get all kinds of crazy people in a kitchen at times) sorry, i digress yet again. Now, where was I? oh yeah, pan. Place your garlic into the pan and pour your Canola oil until it covers them to an inch over the cloves. use a defuser if you have for standard household saucepan or you could put down a saute pan (NO Teflon Please!) and rest your sauce pan on that.
Now apply medium low heat and check on them every 5 minutes! and give them a gentle stir. you don't want the oil to boil or your cloves to darken and burn adjust the heat so that you only see tiny bubbles striving to make sure the cloves remain white. it should soon make your entire place smell like a cosy bistro.
Around the 40 minute mark or when the cloves are soft and tender and easily pierced with a small knife, take them off the heat. remove a tasty clove and place it on a small round of say, a baguette if you have it of other bread product of your choice and admire it's glistening beauty as it cools enough for you to enjoy
pack the rest of them in the oil making sure they stay well covered they should keep at least a month in the fridge, but i've rarely had them last that long. i usually pack them in old fashioned flip top glass canning jars they are both easy to get to and look really nice. i also like to recycle the small glass bullion cube jars and find they make nice little gifts for friends who drop by,
Enjoy!
*A note about botulism:
it has come to my attention that there might be a Slight risk with foods stored in oil, one way suggested to me to prevent this was a splash of distilled white vinegar added to the pot is said to help prevent that. i have never had any troubles with it as i keep mine in the fridge and it never seems to last long enough to "go bad" but i'm passing it along to you. look it up online and go from there.
P.S:
found this note as well...
It's important to keep food safety in mind when storing garlic in oil. Low-acid foods like garlic can be a source of Clostridium botulinum bacteria which are found in soil, water, and air. Oil's oxygen-free environment is perfect for growth of this anaerobic bacteria. Garlic in oil, therefore, must be stored correctly to prevent botulism food poisoning.
I've never had a problem, but as always, Caveat Emptor.
--Chef Rick
Wednesday, June 2, 2010
Entry 001: The Journey Begins...
For me, Food has always been a passion of mine, bit over the years i have left the kitchen, but it seems the path of my life has brought me back to the kitchen so i have decided to try this format and start sharing my experiences from the broken sauces and collapsed souffle's to fantastic successes. why? why not? for those lucky folks that read it they are going to get some really nice recipes and shaggy dog story's.
So, for my reentry into the culinary world I made fond de poulet (chicken stock) simmered for over 4 hours with a sweet mirepoix (Onions Carrots and Celery) and a load of garlic and three skinless boneless chicken breasts. with the addition of more carrots potatoes and a bit more onion, the resulting soup rocked!
(though I really need to chop my mirepoix much finer if I'm going to saute it properly)
I have come to the realization that I love to cook, and my passion for food is reawakening having been beaten over the head for the last few weeks it finally sink in through my thick skull that yes, this is what I need to do for "Everyone needs to eat!" yes?
cooking runs in my veins, my great grandfather was a chef and ran a restaurant in Michigan I grew up watching Julia Child On TV and spent a lot of time in the kitchen for my mother was very culinarily adventurous. I excelled in cooking classes in school, and did some prep work in a few local steak houses, why I didn't continue on with it I have no idea, but no matter. however I wound up here, the road of life has lead me back to the kitchen and now it is time to let my passion for food fly free.
It is said we reinvent ourselves every 7 years, well this year I am going to be 50 and I think it's time to become a proper Chef, it felt really Good to be back.
--Chef Rick
coming up: Garlic Confit!
So, for my reentry into the culinary world I made fond de poulet (chicken stock) simmered for over 4 hours with a sweet mirepoix (Onions Carrots and Celery) and a load of garlic and three skinless boneless chicken breasts. with the addition of more carrots potatoes and a bit more onion, the resulting soup rocked!
(though I really need to chop my mirepoix much finer if I'm going to saute it properly)
I have come to the realization that I love to cook, and my passion for food is reawakening having been beaten over the head for the last few weeks it finally sink in through my thick skull that yes, this is what I need to do for "Everyone needs to eat!" yes?
cooking runs in my veins, my great grandfather was a chef and ran a restaurant in Michigan I grew up watching Julia Child On TV and spent a lot of time in the kitchen for my mother was very culinarily adventurous. I excelled in cooking classes in school, and did some prep work in a few local steak houses, why I didn't continue on with it I have no idea, but no matter. however I wound up here, the road of life has lead me back to the kitchen and now it is time to let my passion for food fly free.
It is said we reinvent ourselves every 7 years, well this year I am going to be 50 and I think it's time to become a proper Chef, it felt really Good to be back.
--Chef Rick
coming up: Garlic Confit!
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