Posts Tagged ‘Cook

16
Oct
18

lo mein

With the abundance of fresh veggies and with the addition of noodles, lo mein was an easy choice, though prep would be essential to the recipe.

A slicing of the veggies was done using the rotary slicer of the kitchen aid attachment.

One of those recipes, the more you look the more variations you find , you settle as with most “authentic” recipes to the ingredients you have available to the village or are grown locally.

I didn’t  get to list all the sauce ingredients and amounts, but loosely followed several recipes that I researched by listing all the ingredients that compose the sauce to get an idea of the basics. I modified it by adding a bit more cornstarch and a good amount of stock as I prefer s saucy-er thick coating to the dish.

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The sauce was a build up from the basic soy sauce/rice wine/sugar combo. Some of the associated components are: soy sauce, rice wine, fish sauce, shrimp paste, chili paste, ginger root, galangal root, garlic, sugar, honey, salt and pepper with sesame oil.

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The sauce, less the stock.

The veggies are the same deal, use what you have. Pea pods and the baby bok choy were included as they were fresh and attractive from the market. The carrot was also crunchy as they were fresh, large diameter and not very tapered as the packaged carrots were.

Stir fry the veggies in oil.

 

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While stir frying the veggies, prep the noodles, I used rice noodles instead of the wheat noodles, so just a brief toss in hot water is all that’s needed, drain and add to wok.

 

Mix well , then add the sauce… serve….

 

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The result is as good or better result than restaurant  because you have control of the ingredients. So if you like salad with noodles with a sauce here it is.

I made this dish twice and this post is a compilation of the pictures from both.

30
Sep
18

recent photos

Some out takes from the previous months, mostly re”pete” of recipes, some did not warrant a posting by themselves.

Hamburger Buns

Dough Wrapped Hotdogs

Dumpling Soup

Thai styled Grilled Chicken

Roasting Coffee Beans

Broth

Pesto

Eggplant, Smoke Roasted Tomato

Eggplant, Smoke Roasted Tomato, Flatbread

Fried Dumplings

Chicken Breast, Tomato Curry

Chicken Broth

Noodle Soup

Cold Noodle Soup

Grilled Cauliflower and Veggies

18
Aug
18

Cookie bars (chocolate)

The actual title is Black Bottom Cookie Bars denoting that the cookie is half chocolate and half plain. Not a big cookie and brownie fan, but other household members are.

Cocoa, vanilla, sugars, coconut oil,eggs, chopped chocolate, flour/salt mixture. 8 inch by 8 inch pan is prepped with baking paper.

A substitute for the butter is coconut oil, which due the current weather had to measured and refrigerated to a solid consistency. (lower left)

 

I also did not have bits, so I had to go to the reserves

 

Blend coconut oil and sugars. Whisk attachment.

Once mixed, add flour gradually.

Finish adding the flour, mix till just moistened.

 

Divide the dough in half, weighed it out but note: the chocolate 1/2 should be a bit less than half because the chocolate bits will take up some volume. (just being picky)

Mix in the cocoa and bits to 1/2 of the plain dough mixture

Spread the chocolate dough, then the plain dough in the pan. Happily

Off to the oven

In the convection oven , still warm weather so no running the gas oven for now.

Chillin out till cool !

cooled finished bars, some of the chips still oozy.

I could have probably left out the chocolate chips, deep chocolate flavor. No comment from the the brownie expert so all is good. I just have about 1/2 of one of the squares, enough for me. Would be good tempered with vanilla ice cream.

26
May
18

Bread and Jam

While at the market, some fresh cherries were purchased  so after eating several and using some to augment the bottle of rumtopf in the  fridge, the remainder was processed for some fresh cherry jam . With minimal additives, only an apple to lend some pectin and sugar to taste, the mixture was steamed then  processed and  boiled till the proper consistency was achieved. Since toast is made often a great accompaniment.

STEAMING THE FRUIT

AFTER THE STEAMING THE FRUIT WAS PROCESSED BY THE FOOD MILL

(the waste is in the dish) 

BOILING AND REDUCTION OF THE PROCESSED FRUIT

THE FINISHED PRODUCT

SOURDOUGH BREAD

The bread making continues, this time a yeast less loaf, high hydration dough mixture literately poured into a heated crock with a bit of an assist from a spatula. About one cup of sourdough starter, and in a separate container, a cup of flour and water, both set out in the morning. I think  there is enough wild yeast floating around the kitchen area as the mixture of the  flour and water  practically started ferment by itself in short order. Both containers left loosely covered during the day. When the temps recede at later evening it’s time to bake when the mixes have been combined, more flour added, and given another proofing to a very wet bubbling mass of sour dough. Baked by the covered/uncovered crock method.

 

The bottom of the bread.

Now the best method I have found is to heat the crock as usual and then just before adding the dough use an oil from a spray can to coat the crock.

TOAST TEST

Broiled, crunchy with soft crumb, very moist bread. Won’t last long enough to spoil !

 

 

07
Nov
17

Autumn Apples with Cream

Even though apples are mostly available year round, fall is the time for apple recipes that highlight different types of apples. Cortland and Macintosh used here.

Core and section 2 apples. I’ve cut the sections in half that resulted from the core/cutter use.

In your favorite saute pan, start the apples cooking over medium high heat.

Add some butter and a few cardamom seeds…..

 

sprinkle the bubbling mixture with brown sugar, cinnamon and a splash of orange blossom water if available.

 

cook and stir the apples till they are finished to your liking.

Serve the apples with a topping of frozen vanilla cream , ice cream, or even just pour over heavy cream.

 

Let the frozen cream melt into the apples and enjoy !

(a bit of granola topping would be a good addition)

 

08
Jul
17

Beer marinated smoke roasted chicken half

Back to the grille,   Tandoor oven

 1/2 of a chicken

Beer marinated smoked chicken….

 1 , 12 oz can beer, light American ale

Measured by eye

Rice wine,

rice vinegar

Parsley

Red peppercorns

Black peppercorns

Ginger garlic paste

Chopped onions

Water to top off

Place chicken in 1 gallon bag or suitable container.

Let rest several hours refrigerated.

Mesquite smoke pellets added periodically as necessary to charcoal embers some pellets soaked with water depending on smoker temperature. About 350-400 Fahrenheit 55 minutes.

The next day leg and thigh served with rice, shredded broccoli and Brussels sprouts.

with BBQ sauce.

30
May
17

green peppers stuffed with broccoli and rice.

Usually stuffed peppers contain some sort of meat, this time a cheesy rice with broccoli filling was used.

Other stuffed pepper recipes:

https://pmetro.wordpress.com/2012/03/25/stuffed-peppers/

https://pmetro.wordpress.com/2013/04/19/stuffed-peppers-2/

Prep the broccoli (and garlic ! of course)

I chose to steam instead of saute.

I usually zap the peppers in the microwave a bit to soften them up.

cut off the top and remove the seeds and ribs (but you knew that!)

as you would prepare some rice, use stock instead water for a kick of flavor.

Prepare a bechamel sauce (butter and flour with milk or for a rich sauce evaporated milk), seasoned as you would prefer.

add the broccoli mixture to the sauce.

mix in the rice

Add some grated cheese, in this case Parmesan to complete the stuffing.

in a baking dish big enough for the peppers, fill the peppers carefully and put them in the dish.

need some bread crumbs ? I chopped up some pretzels for the topping

Into the oven they go ….

run up the broiler after the peppers are hot and bubbly to get the brown crunchy top.

29
May
17

apple egg pudding

Having some apples to use, this recipe coincided from a blogger with  the question of what to do with them.

http://nimmiafzal.com/2014/08/06/super-easy-apple-egg-pudding/

This is similar to another recipe German Apple Pancake, that I have made often. https://pmetro.wordpress.com/2013/10/13/german-apple-pancake-apfelpfannkuchen/

This recipe has a bit more body to it. I used more apples that 1/4 and also added some grated ginger for spiciness. The cardamon  is a pleasant flavor for usually expecting a cinnamon apple pie flavor.

Easy ingredients:

6 eggs

apples , sliced

butter or gee

cardamon

Nuts, and/or raisins (I used a variety of nuts on hand)

sugar

First toast the nuts

Then saute the apples in butter

 

Extract some cardamon with some grated ginger root.

6 eggs

 

Arrange the apples and some of the toasted nuts in a buttered baking pan… I sprinkled the sugar on top of the apples here.

 

After beating together the eggs with spices and some nuts, add atop the apples.

Ready for a 400 degree oven..

 

Bake,  turn out, slice and enjoy with coffee or tea.

 

 

 

 

07
Jan
17

more fermentation…dough

Bread, a staple in our diet,  made fresh most of the time, some recent photos as the more I make bread, the more I vary the recipe.

First up Babka, similar from a previous posting https://pmetro.wordpress.com/2013/10/21/photosdraft/that was left un tagged I could not find, so a recipe from https://smittenkitchen.com/2014/10/better-chocolate-babka/ about the same recipe.

gifts for guests…

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multi seed sourdough

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Rustic bread

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random styles

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bread made with soft Italian flour

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experiment of dough on waffle iron, some stuffed

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various tasting of dough recipes

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img_1353the tipo “00” flour , soft Italian flour, Neapolitan style pizza, 500 degree oven..

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testing convection oven baking bread

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img_0729Experimental pizza

img_0730Eggplant with mushrooms and cheese

img_0732That’s all folks !

07
Jan
17

December memories, with recipes

It’s been both a busy time and a relaxing time, an effort to return to the blogisphere , catching up reading most of the blogs  I follow,  2017  now a time for renewal, physically in the kitchen with small upgrades by usual standards, to refresh the kitchen environment. All not accomplished in one fell swoop, as it won’t be a demolition and rebuild but improvements, cleanouts and replacements one thing at a time. But rewind slightly to December, the wrap up of the calendar year and Holiday time meals.

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Roasted veggies

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Soup, trying a mandolin slicer

1/2 Peking (style) duck

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5 spice powder and ginger rub

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Convection oven cooking

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Duck meat is a treat, usually I only find duck at the supercentre at holiday times. Hoisin sauce and soy sauce based finish.

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another version of pasta and veggies

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Christmas appetizer, gorton, a pork type spread, sometimes now a days  frowned upon as to it’s high fat content, but the food police seem to look the other way at Holiday time !!!!! (but it’s not eaten every day)

Gorton

1 1/4 lb. Pork Butt, diced
3/4 cup onion, finely diced
1/2 to 3/4 teaspoon cloves
1 teaspoon garlic, minced
1 teaspoon salt
3/4 teaspoon pepper
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
3/4 cup milk (optional as needed)
1/4 cup fine bread crumbs
— all spice

spices are ground
measurements are a starting point. Open to interpretation.

It’s stressed that pork butt is used not pork shoulder.
If it’s possible, have the butcher cut the pork butt into
stew cubes. If a whole butt, bone in or boneless, is used, process to cube sized pieces. Fat content is necessary for consistency and taste.

Part of the recipe is in the preparation of the pork without using
a food processor. With a sharp knife, finely dice each cube of pork, to a fine dice and remove and discard any gristle and silver skin Do not omit the fat. Having a friend/relative sit with you with an additional cutting board and knife is a social aspect of the recipe.(if possible)

Cook onions and garlic in a heavy pan for simmering, sweating, not browning. Add the diced meat and slowly bring to a simmer. Add about 1/4 cup water, cover and simmer. Check every so often and add water as necessary. Simmer until the mixture is broken down completely, several hours. Add the rest of the spices adjusting to your preference  . Cool and refrigerate. Usually pressed into a oiled small bowl etc. and un molded to serve with crackers or dried bread, like a pat`e.

 

The typical Christmas dinner, finally I tried the spatch cock  turkey, this year was a scaled down meal in both the size of the turkey and guests.

img_1464img_1470Stuffed under the skin was a recipe of slightly hot and sweet rice. Bread stuffing was a required family side dish cooked in a separate baking dish.  The turkey was a bit overdone as I try to gage timing for dinner, but it’s hard to tell how long appetizer and socializing time will last. should have been pulled from oven sooner. I would cook a bird like this again as the cooking time is reduced and the bird cooks more evenly. Turkey was about 10 lbs. Thanks to twitter video postings, it prompted me to actually split the turkey this year.

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Later in the day , cake and meat pie.

Meat Pie

1 1/2 ground beef (90% lean)
1 1/2 ground pork
1 medium onion, fine dice
1 small can (or container) beef broth, (14oz)
1/2 teaspoon Bell’s poultry seasonings
1/4 teaspoon ground cloves
1 sleeve saltine crackers, crushed fine

Stir onions, meat and broth in a pan, when cooked*
add crackers crumbs, then add seasonings, salt and pepper to taste.
use as a filling for two 9 inch pie crusts, with tops.
350 degrees Fahrenheit, lower middle rack of oven, till crust is done.
Best at room temperature or cold.
Yields 2 pies

*when cooked, meat is cooked through and simmered till desired
consistency. Adjust with additional broth/water if necessary. Recipe is similar to meat stuffing, and as always amounts
and length of cooking time are open to interpretation.

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Happy Christmas !




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