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.
Tuesday, September 21, 2010
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!
Subscribe to:
Posts (Atom)
Posts
