Warm Caramel Apple Bread Pudding
Ingredients:
1 quart heavy cream
6 eggs
1/4 cup brown sugar
1 teaspoon vanilla
1 French baguette, stale
2-3 Granny Smith apples
1 pound Kraft caramels, melted, or a jar of caramel ice cream topping, heated in microwave (lid off).
Method:
Cut bread into cubes and lay out overnight to dry. Place bread into large bowl. Mix cream, eggs, brown sugar, and vanilla. Pour over bread. Let set in refrigerate overnight to soak up much of the liquid. Alternate layers of bread mix, apples and caramels in a buttered casserole dish. Bake at 300 degrees in a water bath for 45 minutes to an hour, until set. Serve with whipped cream.
Sunday, February 05, 2006
General Tso's Chicken
I have no idea who this General Tso is. . .but his chicken certainly out-ranks the Colonel's in culinary appeal and tastiness.
GENERAL TSO'S CHICKEN
Ingredients:
Chicken:
1 egg
1 1/2 lbs chicken 3/4 inch cubes
1 cup flour
oil for deep frying
Sauce:
3/4 cup chicken broth
3 tablespoons corn starch
3 tablespoons dark soy sauce
3 tablespoons rice wine vinegar
3 tablespoons mirim (if you don't have mirim, substitute saki and increase honey to taste)
3 tablespoons honey (more or less to taste)
1 teaspoon hoisin sauce
2 tablespoons Chinese chili garlic paste (more or less to taste)
12 black peppercorns (or Chinese peppercorns if you can find them!)
Dried pepper flakes if you want this really hot!
Vegetables for stir-fry
2 cloves garlic, minced
1 teaspoon fresh ginger root, shredded
1 green pepper seeded and cut into shoestrings
1 red pepper seeded and cut into shoestrings
1 carrot, peeled and cut into shoestrings
Method:
Beat egg, dip chicken and coat with flour and deep-fry until golden. Drain on rack set over paper toweling, so that the chicken does not sit in the oil.
In bowl, combine water, soy sauce, cornstarch, rice wine vinegar, mirim or saki, honey, hoisin, chili paste, and peppercorns and hot pepper flakes if you want extra heat.
Heat oil in wok and add ginger, stir fry for a few seconds and then add carrots. When they begin to soften, add peppers. Push vegetables up on to sides of wok and add garlic lastly. . .once again, if you burn the garlic, start over--there is no salvation for burnt garlic.
Stir the vegetables down to the center of the wok and add sauce and meat, stiring until the sauce thickens and coats everything
Serve on rice. Stir fried baby bok choi is often served with this dish, but Joe prefers it with the veggies listed. . .I can eat baby bok choi and leave the rest. (grin)
GENERAL TSO'S CHICKEN
Ingredients:
Chicken:
1 egg
1 1/2 lbs chicken 3/4 inch cubes
1 cup flour
oil for deep frying
Sauce:
3/4 cup chicken broth
3 tablespoons corn starch
3 tablespoons dark soy sauce
3 tablespoons rice wine vinegar
3 tablespoons mirim (if you don't have mirim, substitute saki and increase honey to taste)
3 tablespoons honey (more or less to taste)
1 teaspoon hoisin sauce
2 tablespoons Chinese chili garlic paste (more or less to taste)
12 black peppercorns (or Chinese peppercorns if you can find them!)
Dried pepper flakes if you want this really hot!
Vegetables for stir-fry
2 cloves garlic, minced
1 teaspoon fresh ginger root, shredded
1 green pepper seeded and cut into shoestrings
1 red pepper seeded and cut into shoestrings
1 carrot, peeled and cut into shoestrings
Method:
Beat egg, dip chicken and coat with flour and deep-fry until golden. Drain on rack set over paper toweling, so that the chicken does not sit in the oil.
In bowl, combine water, soy sauce, cornstarch, rice wine vinegar, mirim or saki, honey, hoisin, chili paste, and peppercorns and hot pepper flakes if you want extra heat.
Heat oil in wok and add ginger, stir fry for a few seconds and then add carrots. When they begin to soften, add peppers. Push vegetables up on to sides of wok and add garlic lastly. . .once again, if you burn the garlic, start over--there is no salvation for burnt garlic.
Stir the vegetables down to the center of the wok and add sauce and meat, stiring until the sauce thickens and coats everything
Serve on rice. Stir fried baby bok choi is often served with this dish, but Joe prefers it with the veggies listed. . .I can eat baby bok choi and leave the rest. (grin)
Caponata
This is one of my favorite dishes that I serve with grilled or broiled garlic toast (baguettes sliced thinly and run under the broiler, then swiped with a little roasted garlic oil.)
CAPONATA
Ingredients:
1 medium eggplant, (about a pound) unpeeled, finely chopped
1 large onion, coarsely chopped
1/2 cup coarsely chopped mushrooms
1/3 cup chopped green pepper
2 cloves garlic, minced
1/3 cup extra virgin first cold pressed olive oil
1/2 cup chopped green olives (Greek)
1/4 cup chopped ripe olives (Kalamata)
1/4 cup drained and rinsed capers
3 tablespoons toasted pine nuts
2-3 plum tomatoes, peeled, seeded, chopped
1/3 cup water
2 tablespoons red wine vinegar (not balsamic)
2 teaspoons turbinado sugar
1/2 teaspoon pepper
1/2 teaspoon oregano
chiffonade of basil for topping
grated parmesano regiano cheese for topping
Method:
Purchase only female eggplants. Peel and soak in milk for at least half an hour. (Reconstituted dry-powdered milk is okay for this since you are just going to pour it down the sink after the eggplant has soaked.) Squeeze dry between layers of toweling. Heat a large skillet (remember; hot pan, cold food--less sticking!)(Use a stainless steel skillet, not cast iron or aluminum this time since vinegar reacts with those two metals). When skillet is hot, add oil and sweat the onions, then green pepper, then eggplant and mushrooms, and lastly garlic, pushing each vegetable to the outer edge to remain warm while each addition gets the central heat. Simmer covered until all vegetables are cooked through and soft but not mushy. The garlic goes last because you burn the garlic, you start over with all new veggies in a new pan. . .and garlic burns easily, so keep it low and slow.
Refrigerate overnight before serving. Top with a chiffonade of fresh basil and a few gratings of parmesano-reggiano cheese.
CAPONATA
Ingredients:
1 medium eggplant, (about a pound) unpeeled, finely chopped
1 large onion, coarsely chopped
1/2 cup coarsely chopped mushrooms
1/3 cup chopped green pepper
2 cloves garlic, minced
1/3 cup extra virgin first cold pressed olive oil
1/2 cup chopped green olives (Greek)
1/4 cup chopped ripe olives (Kalamata)
1/4 cup drained and rinsed capers
3 tablespoons toasted pine nuts
2-3 plum tomatoes, peeled, seeded, chopped
1/3 cup water
2 tablespoons red wine vinegar (not balsamic)
2 teaspoons turbinado sugar
1/2 teaspoon pepper
1/2 teaspoon oregano
chiffonade of basil for topping
grated parmesano regiano cheese for topping
Method:
Purchase only female eggplants. Peel and soak in milk for at least half an hour. (Reconstituted dry-powdered milk is okay for this since you are just going to pour it down the sink after the eggplant has soaked.) Squeeze dry between layers of toweling. Heat a large skillet (remember; hot pan, cold food--less sticking!)(Use a stainless steel skillet, not cast iron or aluminum this time since vinegar reacts with those two metals). When skillet is hot, add oil and sweat the onions, then green pepper, then eggplant and mushrooms, and lastly garlic, pushing each vegetable to the outer edge to remain warm while each addition gets the central heat. Simmer covered until all vegetables are cooked through and soft but not mushy. The garlic goes last because you burn the garlic, you start over with all new veggies in a new pan. . .and garlic burns easily, so keep it low and slow.
Refrigerate overnight before serving. Top with a chiffonade of fresh basil and a few gratings of parmesano-reggiano cheese.
Friday, February 03, 2006
On the Lamb
Had dinner this evening with my college pal Gene. We met up at a nice old Irish pub in Bronxville, had a beer, then got a table in the dining room -- very grown up stuff (but with his wife and kids off in New Hampshire and mine off in Ohio, we can do such things).
He got the beef, and I got the lamb. I like to get lamb when I'm out because it's something I rarely prepare on my own. These were good little chops, well situated at the ends of long ribs, nicely frenched. Good stuff.
The vegetable choice was a bit disappointing: "Would you like turnips or mixed?" Wow. Can't remember the last time someone offered me turnips as a side. Gene begged off: "No, had that for breakfast." I went for the mixed -- which seemed to have come out of the freezer. Restaurant frozen vegetables is a pet peeve of mine, but I was focusing on the meat which was pretty good, so all is well. I also opted for the baked potato, but probably should have gone with mashed -- baked isn't what it was back in the days before lactose intolerance drove me from sour cream. Oh, the lost days of youth...
He got the beef, and I got the lamb. I like to get lamb when I'm out because it's something I rarely prepare on my own. These were good little chops, well situated at the ends of long ribs, nicely frenched. Good stuff.
The vegetable choice was a bit disappointing: "Would you like turnips or mixed?" Wow. Can't remember the last time someone offered me turnips as a side. Gene begged off: "No, had that for breakfast." I went for the mixed -- which seemed to have come out of the freezer. Restaurant frozen vegetables is a pet peeve of mine, but I was focusing on the meat which was pretty good, so all is well. I also opted for the baked potato, but probably should have gone with mashed -- baked isn't what it was back in the days before lactose intolerance drove me from sour cream. Oh, the lost days of youth...
Thursday, February 02, 2006
Chipotle en Adobo Sauce
Chipotles en Adobo Sauce
Ingredients:
10 whole chipotle peppers (smoked, dried red-ripe jalapeno peppers purchased or home-smoked)
1/3 cup onion, diced and sweated until soft
5 Tablespoon cider vinegar
2 cloves garlic, sliced
4 Tablespoons Kecap Manis (substitute ketchup if you can't find the "original ketchup")
1 teaspoon tomato paste
3 cups water
1/4 tsp cumin
1/2 tsp oregano
1/2 tsp salt
sugar, to taste, if needed (omit if using ketchup)
Method:
Combine all ingredients and simmer over a very low heat for 1-2 hours until the chiles are very soft and the liquid has been reduced. Can also be done in a low-temp' oven.
Divide up into 8 oz portions and freeze.
Ingredients:
10 whole chipotle peppers (smoked, dried red-ripe jalapeno peppers purchased or home-smoked)
1/3 cup onion, diced and sweated until soft
5 Tablespoon cider vinegar
2 cloves garlic, sliced
4 Tablespoons Kecap Manis (substitute ketchup if you can't find the "original ketchup")
1 teaspoon tomato paste
3 cups water
1/4 tsp cumin
1/2 tsp oregano
1/2 tsp salt
sugar, to taste, if needed (omit if using ketchup)
Method:
Combine all ingredients and simmer over a very low heat for 1-2 hours until the chiles are very soft and the liquid has been reduced. Can also be done in a low-temp' oven.
Divide up into 8 oz portions and freeze.
Kitchen Chemistry--or Making Something Old New Again
It's hard to believe that it has been over a week since I last blogged. Joe didn't starve in that length of time, but I was bored and did not want to trek to the store.
I remembered back to a time when I added Jalapeno jelly to my sweet and sour pork recipe (it was great!), so I decided to combine another two of our favorite flavors and make a chipotle sweet and sour pork. I added a can of Chipotles en Adobo Sauce to my duck sauce recipe and finished the sweet and sour pork traditionally with onions, green peppers and carrots, but I left out the pineapple! (oops). . .a nice smokey,hot, but-not-too-hot addition to a pretty ordinary meal. . .
Chipotle chile [chee-POT-tleh] peppers are smoked jalapeno chili peppers. Chipotles date back to region that is now northern Mexico City, prior to the Aztec civilization. Culinary anthropologists believe that the Aztecs smoked-dried the chilies because jalapenos are difficult to dry and/or keep from spoiling.
Chipotle Duck Sauce
Ingredients:
1 can Chipotles en Adobo Sauce, chopped (or make your own--look for the recipe in the next post)
1 cup dried, unsulfured apricots (their color is darker--the result of the apricots not being treated with sulfur dioxide, but that is just fine in this recipe and healthier)
1 clove garlic, minced
1 tablespoon palm sugar (or brown sugar)
1 tablespoon light corn syrup
1 tablespoon distilled white vinegar
1 tablespoon cornstarch dissolved in 2 tablespoons cold water
Method:
Place the appricots in enough water to barely cover in a sauce pan. Simmer until tender, then finely chop.
Add the garlic, sugar, corn syrup, and vinegar and chipotles with their sauce.
Bring the liquid to the boil, stirring constantly so the mixture does not scorch.
Stir together the cornstarch and water until the cornstarch is completely dissolved, then add the cornstarch mixture to the boiling apricots.
Stir rapidly for about 15 seconds, until the mixture is thickened and has a glazed look.
Transfer the sauce to a bowl or container. Let cool,cover and refrigerate. The duck sauce will keep for several days in a covered container in the refrigerator.
I remembered back to a time when I added Jalapeno jelly to my sweet and sour pork recipe (it was great!), so I decided to combine another two of our favorite flavors and make a chipotle sweet and sour pork. I added a can of Chipotles en Adobo Sauce to my duck sauce recipe and finished the sweet and sour pork traditionally with onions, green peppers and carrots, but I left out the pineapple! (oops). . .a nice smokey,hot, but-not-too-hot addition to a pretty ordinary meal. . .
Chipotle chile [chee-POT-tleh] peppers are smoked jalapeno chili peppers. Chipotles date back to region that is now northern Mexico City, prior to the Aztec civilization. Culinary anthropologists believe that the Aztecs smoked-dried the chilies because jalapenos are difficult to dry and/or keep from spoiling.
Chipotle Duck Sauce
Ingredients:
1 can Chipotles en Adobo Sauce, chopped (or make your own--look for the recipe in the next post)
1 cup dried, unsulfured apricots (their color is darker--the result of the apricots not being treated with sulfur dioxide, but that is just fine in this recipe and healthier)
1 clove garlic, minced
1 tablespoon palm sugar (or brown sugar)
1 tablespoon light corn syrup
1 tablespoon distilled white vinegar
1 tablespoon cornstarch dissolved in 2 tablespoons cold water
Method:
Place the appricots in enough water to barely cover in a sauce pan. Simmer until tender, then finely chop.
Add the garlic, sugar, corn syrup, and vinegar and chipotles with their sauce.
Bring the liquid to the boil, stirring constantly so the mixture does not scorch.
Stir together the cornstarch and water until the cornstarch is completely dissolved, then add the cornstarch mixture to the boiling apricots.
Stir rapidly for about 15 seconds, until the mixture is thickened and has a glazed look.
Transfer the sauce to a bowl or container. Let cool,cover and refrigerate. The duck sauce will keep for several days in a covered container in the refrigerator.
Subscribe to:
Posts (Atom)