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    Apple/Pear Slaw

    Summer is just around the corner, picnics and barbeques are already going strong. Here is a light, easy to prepare slaw that will liven up any gathering. This recipe will make enough for 4 people.

    You will need:

    Apple — one/4 servings, use a sweet variety I used Pink Lady.
    Pear — one/4 servings, make sure it’s ripe I used a Bosch for this version.
    Lime Juice — one medium/4 servings should be enough
    Habanero Pepper — one small/4 servings.
    Fresh Mint Leaves — approx. 1/4 cup/4 servings
    Kiwi — 2 small/4 servings
    Onion — 1 TBSP/4 servings very finely diced, use a sweet variety such as Walla Walla or Vidalia as an alternative you can use a red onion.
    Olive Oil — approx. 1 TBSP/4 servings
    Sea Salt — just a pinch or two

    Use a bowl large enough to hold all of the ingredients. Cut all of the fruit into 1/8 inch sticks, roll all of the mint into a log and finely chiffonade. Finely dice the habanero pepper and onion. Add the olive oil, salt and mint to the bowl mix well, add the lime juice and stir once more. Add the apple, pear, onion and pepper stir all to combine. This slaw is best if you let all of the flavors marinate for an hour or so then Enjoy!

    Cabbage/Peppadew Slaw

    What do you make when you have about a half head of Savoy cabbage, not enough for a whole meal, some Peppadew peppers again not enough for anything substantial? Well you make this recipe.

    I like using savoy cabbage in recipes since there isn’t as much liquid in it as there is in the good old fashioned head you are used to, so if you don’t have the savoy the only thing you need to do before putting this together is to put the shredded cabbage into a strainer/colander placed over a bowl, toss it with a good handful of salt so that any excess moisture wicks out. Rinse the cabbage before adding it to this slaw, don’t worry it doesn’t absorb any salt. This recipe will serve at least 4 people.

    You will need:

    Savoy Cabbage — one half head, shredded
    Peppadew Peppers — two or three medium sized, finely sliced/diced
    Carrots — One medium sized, shredded
    Mayonnaise — 1/4 cup
    White Vinegar — 1 TBSP
    Sea Salt/Pepper — to taste

    In a bowl large enough to hold all of the ingredients place cabbage, peppers and carrots, toss or stir to combine. Add mayonaise, vinegar, salt and pepper then stir to combine completely. I think you’ll like the combination of flavors this slaw has to offer. Enjoy!

    Super Easy Hard Boiled Eggs

    You’ve most likely seen or heard tons of ways to cook the perfect hard boiled egg. Some are easy some not so much. This one, my tried and true version, makes it so easy everyone can get the perfect egg, whether it’s one or a dozen.

    Place egg(s) in a high sided pot large enough to hold them all in a single layer. Fill pot with just enough water to cover by two inches. Set a timer for 20 minutes and put on stove with the heat turned to high. As soon as water starts to bubble reduce to medium. Immediately after the 20 minutes has ended carefully drain the water from the pot and then bounce the eggs in the pot to slightly crack them, fill pot with ice cold water.

    By cracking the eggs in the pot it allows the cold water to get under the shell making them easy to remove. That’s it. Done.

    German Style Potato Salad

    Every once in a while I dig into my past with thoughts of things I haven’t made in some time. Today was one of those days. I had some leftover cooked potatoes which I decided to use for a breakfast plate which reminded me of one of my favorite potato salads. As I have been known to remake old favorites I think this effort is well worth a try.

    There are two things that made sense to change, one is the type of potato the other how they are cooked. Back in the day I used good ole red potatoes which I boiled for use in the salad, this time I chose to steam some Yukon Gold for this recipe. Steaming provides a great texture and retains some of the moisture normally lost when they are boiled.

    You will need:

    Potatoes — one pound small to medium sized Yukon Gold
    Bacon — quarter pound, thick cut, diced. Try to get bacon that has a lot of fat since you will need the rendering for the sauce.
    Vinegar — two or three TBSP
    Sugar — two or three TBSP, white. You might need more to adjust the taste.
    Pepper — fresh ground, to taste.

    Whether you use a steam basket or colander over a pot really doesn’t matter just be sure that you steam the potatoes in a single layer if there isn’t enough room you can steam them in batches. You can tell that they are done when a sharp knife goes into the flesh easily.

    While the potatoes steam put the bacon into a sauce pot large enough to hold it and the vinegar with room to spare. Cook the bacon until crisp, remove it from the fat with a slotted spoon, reserve. Add one TBSP of sugar to the hot fat stirring to combine, carefully add one TBSP of vinegar then repeat with the remaining sugar and vinegar tasting as you go along to get the sweet/sour combination you desire. Keep the sauce warm while you carefully remove the skin from the cooked potatoes, dice them into about 1/2″ cubes. Place them into a bowl with the cooked bacon and then dress with the bacon/vinegar/sugar mixture. Serve warm. Enjoy!

    Chickpeas(Garbanzo Beans) & Onions

    Over the holiday I had a conversation with my son-in-law about some of the foods my mom, may she rest in peace, prepared for our Christmas Eve dinner. If I’m not mistaken it consisted of 13 courses, all meatless and each served individually in a specific order. Some are simple with one or two steps some not so easy. I’ll try to recreate most if not all of them here so come back often to check them out.

    You will need:

    Chickpeas — 1 16 oz can
    Onion — 1 large Walla Walla or Vidalia – diced
    Butter — 1 stick – unsalted
    Sea Salt or Kosher Salt — to taste
    Pepper — fresh ground to taste.

    In a sauce pot large enough to hold both ingredients slowly melt the butter over medium low heat (do not let the butter brown), when it is completely melted and the onion and boil until the onion is completely softened. Meanwhile in another sauce pot add the entire can of chickpeas, liquid included, and bring up to heat. Once the onion/butter mixture is ready drain the chickpeas and add to the butter stirring to combine. Season with salt and pepper, stir to combine and serve.

    Quick and easy. Enjoy!

    Crab Puffs

    On occasion I find a great item through networking, a while ago I had the opportunity to get a sample of Miller’s Select Special White Crab Meat and promised my contact that as soon as had come up with something using his product I would publish the recipe and let him know. This holiday season was the perfect opportunity to try it out on friends and it got rave reviews. I think that, although there is some effort needed to make this one, your guest will appreciate your work.

    The base for this recipe is Pâte à Choux which, contrary to popular belief, is rather simple to make.

    You will need:

    Flour — 1 cup
    Water &151; 1 cup
    Butter, unsalted — 1 stick
    Eggs — 1 cup
    Flaked Crab Meat — 6 oz as mentioned above I use Miller’s Select due to the fine flake they provide
    Paprika — 2 tsp
    Pepper — 1 tsp (white pepper works best here however black will do just fine)
    Sea Salt

    Place water and butter in a sauce pot, just large enough to hold the liquid, bring to a low boil, once the butter is melted add the entire cup of flour at one time then with a wooden spoon, for some reason metal spoons won’t work as well. Beat the combination continually until a mass is formed and it starts to dry out. Place the flour mass into a food processor and pulse a few times to break it up and cool a little. Turn the processor on to full then through the feed tube slowly pour in the egg making sure it is combined each time before you add more, set aside.

    Place the flaked crab in a bowl, if it is not a fine flake break up any large pieces, toss the crab with the paprika and pepper. Fold the crab mixture into the choux base. Form the mixture into balls using a melon baller dipped in oil, this will allow the mixture to crop easily onto a parchment paper lined cookie sheet, space them about one inch apart as they will puff up when baked. Place the sheet into a preheated 400° oven baked until golden brown. Enjoy!

    Apple/Pecan Pie

    I’ve prepared many a pie in my life but was never really satisfied with the outcome. Most of the time my dissatisfaction was due to the crust, I’ve used many different recipes and have even used store bought varieties. I happened to be watching an old, very old, you know the old black and white version, of a Julie Child show. In it she made a pie crust that I though to try and use. I’ve made only one change to her recipe and it was using frozen butter instead of just chilled butter, I’m not sure how much of a difference it made from her version but the final result was, fantastic.

    You will need:

    For the crust:

    Flour — 1½ Cups all purpose flour
    Butter, unsalted — ½ cup (one stick)frozen
    Water — ⅓ Cup (ice cold water)
    Vegetable Shortening — 3 TBSP (I used Crisco)
    Sugar — 3 TBSP
    Salt (table – non iodized) — Pinch

    For the Filling:

    Apples — 5 medium to large, use a variety such as Gala, Granny Smith, Braeburn, Macintosh, try to use 1 of each.
    Sugar — 1 TBSP
    Maple Syrup — ¼ use the real stuff not pancake syrup.
    Pecans — ¼ cup, chopped.
    Salt — pinch of non-iodized table.
    Cinnamon — 1 TBSP
    Balsamic Vinegar &#151 1 TBSP
    Butter — 4 TBSP

    Start with the dough, in a food processor add all of the dry ingredients. Cut frozen butter in half length wise, cut the two pieces in half length wise then cut into half inch pieces add to dry ingredients along with the shortening. Pulse the ingredients to combine them, you want to watch this step, you want to see what looks like pea sized chunks scattered throughout the dough. Turn the machine on to full speed and add the water slowly through the feed tube run until the dough forms into a large mass. Remove from the machine, form into a ball, flatten the ball into a disk then wrap in plastic film. Refrigerate for at least 4 hours, overnight is best.

    Now the filling. Peel and core all of the apples, cut into 8 pieces each, put cold water into a bowl large enough to hold all of the apples then add the vinegar and stir to combine, add the apples making sure they are all covered by the water mixture.

    In a sauté pan large enough to hold all of the apples in one layer add the butter and maple syrup, when the butter melts add all of the apples and sprinkle with sugar and cinnamon. Add enough water just to about half way up the apple mixture. Bring to a rapid boil, turn the heat to simmer, cover and cook until the apples soften, about 30 minutes. Uncover the pan and continue to cook the apples until all or most of the liquid has evaporated. Continue cooking until the apples start to caramelize. Remove from heat, place into a bowl and let cool completely. Once the apple mixture is completely cool add the pecan pieces.

    Remove the dough from the refrigerator, with the dough still wrapped use a rolling pin to pound the disk to a thickness that will be easy enough to roll. No need to be gentle here as the dough will be very stiff and can take the pounding. Lightly flour countertop, remove the dough from the plastic wrap and roll out to approximately a 10″ circle. Lightly spray a pie pan with baking spray or coat the pan with oil or butter. Lay the dough over the pan and lightly press it in with about ½” overlapping the rim. Fold the dough under itself to form an edge, crimp the dough to seal. With the tines of a fork dock the entire bottom of the dough. Place a piece of aluminum foil over the dough and fill with pie weights or beans. Place the pie shell in a preheated 400° F oven, bake for 15 minutes. Remove from oven, remove weights and foil, fill with the apple mixture and return to oven, reduce the heat to 350° F and finish baking, it should take another 15 to 20 minutes.

    I think you’ll enjoy this one, serve it with a dollop of whipped cream or ice cream.

    Rouxbe Affiliate.

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