Archive for the 'cooking' Category

29
Apr
17

Pad thai

Is kit cooking all the rage today? There are many services promising delivery of food in kits that are one assembles and cook supposedly saving time. Here is one partial kit from the supermarket shelve. Just three packages comprise this kit , the rest is up to you. There are countless recipes for Pad Thai out there so I bought this for a reference to what this interpretation is. The package suggest that you add chicken and vegetables, but they did not mention the noodles.

On the reverse, is listed want you will need. Depending on the stock of your pantry, obtain the necessary ingredients. Basically they have provided the seasonings for the dish. Packaging is excellent so that but his could be on the shelve for about a year.

Start off flashing the dried onion and hot pepper flakes, (check, I have that on hand also but going by the kit contents).

Very , very quickly…. As you can see it won’t take long to burn while you grab the camera…

Next add the chicken and stir fry until well seared,

About now you’ll want to activate the kitchen exhaust system , or hood fan!!!! …

Push aside the kitchen creating  a hot spot  for the beaten eggs.


Cook the egg about a minute, add the remaining veggies and stir as well…


Add the prepared noodles, 7 ounces of rice noodles. And of course toss….


Open packet 2 from the kit Pad Thai sauce and toss..

Then add the final packet, looks like sesame oil and some spices. Off the flame and serve.

I added a few shrimp later to the mix as some diners did not want fish with the chicken.


The final serving….

Slightly sweet and spicy finish , they heat kind of creeped up on you, but not over done.

Reasonably priced it gives me a start of this type of noodle dish.

FYI..


The green onions were hard to come by , as I had to resort to using a purchased prepared container of chopped green scallions at a high price. The bean sprouts were from a can , none available fresh and another year that I consider growing them myself. The meal cooked quickly, the noodles only be soaked in boiling water off heat while the dish is being prepared. The recommended optional garnish peanut addition (crushed) could be upgraded to cashews. My mind wanders to using some duck breast or duck thigh versus the chicken.

Now for  die hard kit people you could get possible some diced chicken (already diced), pre cut scallions, pre cut shredded carrot and make a kit for your friends to cook with.

29
Apr
17

Overnight bread

Yep ! Another bread recipe , this one promises to be as easy as it can get , minimal work just a required mixing for a very sticky dough. Mix the ingredients in a bowl, set it in the fridge overnight, remove, let it sit a hour or two and plop it on a tray.


The bubbling mixture removed from the fridge after it’s overnight stay.


Prepare a well floured sheet pan with parchment. (The dough has been standing at room temperature about 2hours at this point.)

After removing the  wet shaggy dough to the sheet pan, carefully gather it and flip it over , yes this is going to be a rustic style shape. The floured topped dough now goes into a cold oven and baked about 220 centigrade.


The loaf rose somewhat and finished with a classic crunchy crust. Right from the oven I was not impressed with the flavor, but later on it seemed to develop into a better tasting bread. Next day after cutting well through the center into the loaf, the very bottom was a bit under baked and compressed.  I would try this recipe with some soft Italian flour. 

I guess it’s a pretty good bread considering the amount of work that you put into it. No mixer required other than the baker ! It will get a repeat try since I’m always looking for different recipe varyations of our daily bread. Somewhat similar to other  quick and easy dough recipes.  Culled from the Recipe Reminising web site titled Lazy Lady Loaf. Just flour, yeast water and salt. 

BTW.. Try to minimize the amount of flour on the sheet pan before baking… Some smokey bakery like odor will result.

Lazy Lady Loaf (Actually from the Devondale web site.)

29
Apr
17

Macaron bake off

Other than white flour, there are  many alternatives, the most recent popular is almond flour or meal used in baking sweet cookies. Most of the recipes are the same. The fillings can vary due to your preference.

Recently the sister in law participated in an invite by Diane to make and bake these cookies, actually a part of a holiday gift package of the macaron baking mat and ingredients.

Both baked on the mat and parchment paper.

Most recipes are not specific as to the use of almond meal or almond flour, the small dark flecks are from the almond skins, if using flour or meal derived from blanched almonds would probably not have the skins contained in the meal or flour.

Would you bake them again ?  Cross that off the bucket list of baking LOL.

03
Apr
17

Seafood and veggie pasta

A bit of seafood coated and fried, served alongside some veggies with home made pasta. 

Since I make pasta, I have usually stored some in the freezer for later use . It’s easier to store a batch for later use than make pasta for every dish.

   
Toss the seafood pieces with some cornmeal and slightly fry them in a small amount of oil.


Some bacon  and veggies, garlic and leeks with grape tomatoes prepped for the pan.
Sauté the leeks first, then the garlic… Add the tomatoes, of course after bacon is rendered. 

Finish with cheese……..

Add the boiled pasta….

Toss and serve.

26
Mar
17

Poached egg with bruschetta and tomato relish

Quick breakfast brunch, made bread with fine Italian flour with a touch of whole wheat graham flour.

Toast the sliced bread, serve egg with spicy tomato relish.



Last night loaves, one already eaten. 

05
Mar
17

Meat n’ Wheat

Bread has been a passion, the home baked variations are many. The succulent taste of meat combined with bread is a flavor perhaps learned from the humble hamburger. I have thought of the best recipe to combine the meat with bread, Beef Wellington,  Empanadas  and the likes, even considering baking bread with ground beef in the dough. But for me the real deal was not bread but wheat, cooked to absorbed the juices of the particular meat chosen and at the top of my scale is lamb. So this is the  recipe, adaptable to other flavors.

In a suitable pan for cooking the meal brown the meat, here , lamb loin chops. Salt and cracked  pepper of course.

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Set the meat aside keeping the  the juices rendered during the browning process in the pan.

Prep ingredients….

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The magic ingredient here is Bulgar.

Saute up the root vegetables then add the tomatoes, here onion ,shallots and garlic are used. As to your liking herbs and spices, I used a smattering of cinnamon and just a few coriander seeds for small burst of flavors.

Add the Bulgar to absorb the juices now in the pan, and cook for several minutes. I added sesame seeds, a frequently used staple in cooking and baking . Not toasted in this recipe.

canvaslamb3

Return the meat to the pan atop the Bulgar.

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Add liquid, stock is preferred, roughly twice as much by measure as the amount of wheat. If stock is not hot, bring pan to a boil first.

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Cover and simmer or place  into a hot oven if you like, about 20 minutes, remove from heat and let rest covered a few minutes.

The finished result is tender meat surrounded by a most favorable wheat mixture.

canvaslamb6

MMMM…. the flavor of the lamb is incomparable when combined with the Bulgar. A close recipe is Kibbeh, also a favorite which is very close to a Meat n’ Wheat ultimate combination. https://pmetro.wordpress.com/2011/05/15/stuffed-meat-loaf-kibby-bil-sanieh    WOW recipe link , 6 years ago !

19
Feb
17

Pasta and (chicken) meatballs

A bit of a change up, white chicken processed in the food processor, like chuck beef that I process for hamburger, with additions of garlic,onions, salt and pepper, and breadcrumbs that yield chicken meat balls. OK , I wanted the pasta too, semolina flour , egg and water, this proven mix makes the spaghetti type pasta that actually works in the pasta machine. Just let sit still 2o or so minutes and a soft pliable dough forms.( yep a real dough head here)!

Defrosted red sauce from a previously batch used for pizza. On the spicy side.

The other portions of pasta were bagged and frozen for future use.

Another day the chicken balls on pizza….. W/ goat cheese…


The soft Italian flour becomes my weakness…………..




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