Posts Tagged ‘salt

11
Sep
22

EASY AND QUICK (FOOD PROCESSOR) CAKE BITES

NOT EXACTLY THE BEST LOOKING DESSERT ON THE TABLE BUT GOOD FOR AFTER DINNER, SNACKING AND GREAT WITH A COFFEE OR TEA. USUALLY MADE FOR THE HOUSE BUT ALSO CAN BE A GREAT TREAT TO BRING TO DINNER . THE PURSUIT OF THE PERFECT PERSON IS NOT RECOMMENDED TO EAT.

THE MEASUREMENTS NEED TO BE ADJUSTED FOR THE PAN SIZE BUT I’M NOT FUSSY AND QUICK AND EASY ALSO MEANS IT’S BAKED IN THE VORTEX OVEN, QUICK TO HEAT UP INSTEAD OF THE LARGER OVENS.

175 GRAMS OF ALL PURPOSE FLOUR

1 1/2 TEASPOONS BAKING POWDER

GINGER PASTE TO TASTE (OMIT OR SUBSTITUTE)

1/4 TEASPOON SALT

1 1/4 STICK BUTTER

175 GRAMS SUGAR

3 EGGS

VANILLA EXTRACT TO TASTE

CREAM THE BUTTER AND SUGAR IN THE FOOD PROCESSOR TILL FLUFFY ADD THE DRY INGREDIENTS, MIX AND THEN THE EGGS PULSED IN ONE BY ONE. ADD THE GINGER PASTE TO TASTE SAME WITH THE VANILLA.

PREP A CAKE PAN, I USED AN 8X8 PAN, PARCHMENT ON THE BOTTOM AND SPRAYED.

BAKE AT 340 DEGREES, THE VORTEX OVEN CAN BE FINICKY , RECOMMENDED TEMP FOR THE CAKE SHOULD BE AROUND 200 DEGREES FAHRENHEIT INTERNAL. TEMP AND TIME NEED SOME TWEAKING.

YOU CAN END UP WITH A LAVA CAKE CENTER .

COOL, TRIM THE TOP (THE COOKS SAMPLE) IF NECESSARY, FLIP REMOVE FROM PAN, CUT INTO BITES AND GLAZE WITH OPTIONAL GINGER PASTE ADDED TO THE GLAZE. (MILK AND 10X SUGAR)

DONE.

27
Jun
22

MANCHURIAN CHICKEN WITH RADIATORS

Wow ! it’s been some time gone by till posting a recipe, not that I have stopped cooking, just nothing new lately, have to change that and expand my recipe repertoire.

One breast just about 300 grams. Didn’t adjust the marination. 1 cup macaroni. Cut back about 1/2 with the sauce ingredients. Serves 2

Adapted from Sooper Chef YouTube Channel

makes a pleasant dish, by ingredient amounts somewhat spicy, adjust to taste .

Once prepped, it’s a fast cook.

Ingredients for Chicken Marination:
Chicken boneless (cube cut) 500 g
Egg 1
Corn flour 2 tbsp ( cornstarch)
Soy sauce 2 tbsp
Black pepper powder 1/2 tsp
Salt 1/2 tsp
Oil 1 tbsp
Oil (for frying) as required

Ingredients for boiling Macaroni:
Macaroni 2 cups (1 cup)
Oil 1 tbsp
Salt 1 tsp
Water as required

Ingredients for Manchurian Sauce:
Oil 2 tbsp
Garlic (chopped) 1 tbsp (substituted garlic powder)
Ketchup 1 cup
Red chili flakes 2 tbsp (you may want to adjust this less)
Soy sauce 2 tbsp
Worcestershire sauce 1 tbsp
Salt to taste
Water 1 cup
Chili sauce 2 tbsp (I used hot sauce, again you may want to adjust this to taste)
White pepper powder 1 tsp
Sugar 1 tbsp
Capsicum (small cubes) 1 cup
Carrot (small cubes) 1 cup
Onion (small cubes) 1 cup

Ingredients for Assembling:
Cooked chicken as required
Boiled macaroni
Manchurian sauce
Green onion (Chopped) as required

Directions for Chicken Marination:
1. In a bowl add chicken, egg, corn flour, black pepper, soy sauce, salt, oil and mix well. Let it rest for 15-20 minutes.
2. In a wok ( or fry pan) heat oil and add marinated chicken, fry it fully cooked and golden brown in color. Set aside.
Directions for Macaroni Boiling:
3. In a pot heat water and bring it to boil, add oil, salt and macaroni. Boil until macaroni is 80% cooked. Strain and set aside.
Directions for Manchurian Sauce Preparation:
4. In a pan heat oil and add garlic, saute for 1 minute. Now add ketchup, red chili flakes, soy sauce, Worcestershire sauce, salt, white pepper powder, chili sauce, sugar and cook for 2-3 minutes. Now add water ( here you can thin the sauce with the macaroni water ) and cook until sauce thickens.
5. Now add capsicum, carrot, onion and cook for 1-2 minutes.
6. Now add cooked chicken, boiled macaroni and mix well. Cook until chicken is well coated in sauce. Adjust if necessary with the addition of more of the macaroni water.
7. Sprinkle green onion on top and serve.
Preparation time: 10-15 mins
Cooking time: 25-30 mins
Serving: 3-4

Prepared ingredients, I use shredded carrots ( usually shred a pound or 2 of carrots and store them in the fridge so carrot can easily be incorporated into many recipes)
macaroni heat sinks are boiled and ready
Heating up the skillet
Starting the frying process of the chicken, I use quad blend pepper freshly ground.
getting the crisp on !
remove from the pan
boil up the sauce
Add the prepared veggies, mix in and heat, don’t over cook , leave some crunch

Add the chicken and the macaroni to the pan, heat through
mix and heat thoroughly

MMMMMMMM………… plate up and garnish with some chopped green scallions
31
Mar
21

corn dog bites

Usually not a New England regional recipe, corn dogs, but since we have some hot dogs, this looks like a different recipe. We enjoy corn bread once and while and this is a good finger food snack option. The original corn dog recipe requires deep frying hot dogs covered with batter. This recipe just requires baking.

Use mini muffin tins, essentially a corn mini muffin with a piece of hot dog in the middle.

Adapted from a YouTube recipe from the Food Network.

Your quantities may vary .

  • 4 hot dogs, sliced to bite size pieces
  • __________________________________
  • 4 tablespoons melted butter
  • 1/4 cup sugar
  • 1/2 cup buttermilk or 1/2 cup milk soured with a bit of vinegar.
  • 1 egg
  • _____________________________________
  • 1/2 cup corn meal (I used dry masa)
  • 1/2 cup all purpose flour
  • 1/4 teaspoon baking soda
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • ______________________________-

Combine wet ingredient list and in another bowl dry ingredients list, mix both together till incorporated like a muffin mix.. (you could of course use a prepared box mix.)

Fill half way the muffin tins with the batter, greased or use those fancy pleated paper liners if so desired.

Push in the pieces of sliced hot dogs into the batter.

Bake 375 for about 10 minutes.

I ended up with more hot dog pieces than batter so the last few muffins have 2 pieces in each muffin. Our mini muffins tins may be larger than normal. If you place your sliced hotdog piece, the diameter horizontally, perfectly in the middle of the muffin batter, then slice it horizontally after baking, you have a round cornbread donut shape, with a hot dog in the middle to place on a tray. (didn’t get a picture of that).

The hot dog bites are good as is, but to enhance the serving, provide some dipping sauces , mustard and ketchup are a favorite.

get the ingredients ready

31
Mar
21

vanilla yogurt pound cake

This is a modified recipe from all recipes.com. Since I did not have lemon flavored yogurt I used what was in the fridge, vanilla flavored yogurt and substituted lemon extract with vanilla extract. A nice crumb, lighter texture than a usual pound cake. Sweet enough for a dessert or a side, toasted/grilled with coffee., serve with fresh fruit, ice cream as you desire,

mise en place

  • 1 cup butter
  • 2 cups white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (8 ounce) container of vanilla flavored yogurt

bring all ingredients to room temperature

oven @ 325 degrees farenheit

grease and flour your pan of choice

a typical cake mix procedure

cream the sugar and the butter till light and fluffy

beat in one egg at a time

add vanilla extract

sift the dry ingredients

to the the butter sugar blend, mix in the dry ingredients, wet ingredients, alternately ending with the dry.

mix just until incorporated.

place in pan , bake, test with toothpick or thermometer.

remove from oven and cool 1O minutes or so.

carefully turn out to a wire rack.

cool completely, enjoy

06
Feb
21

stuffed eggplant

I’ve prepared eggplant before, mainly sliced into about 1 inch slices and prepared.

A different method this time. Basically sliced lengthwise, scoop out some of the interior leaving a shell (x2).

Prepare your favorite stuffing with the removed eggplant diced.

Sparing the details, such as peeling the eggplant, and salting and draining etc, precook the shells in an oven.

Add the stuffing to the shells and baked again till cooked through and soft.

Not the most appetizing pictures of the finished product but similar to a pizza with an eggplant crust.

the shells before baking
prepped ingredients and stuffing preparation
pre baking the shells
A small amount of cooked rice added with sauteed onion,diced green pepper and celery along with seasoning.Later, (not shown) add tomato sauce, diced, cooked sausage. spoon into shells, top with sliced mozzarella cheese.
The finished meal , Placing one of the shelves at the upper most position results in a broiler effect if you like the eggplant a bit more well done. Oven temp was about 350 degrees F Timing was by eye.

01
Feb
21

Chicken with wine

 

Catching up on some recent meals to post.

An easy recipe for a classic way to prepare chicken. One of the many adaptations of coq au vin. I won’t post the recipe as there are so many variations. Basically a braised chicken with wine.

 

26
Apr
20

beef soup with noodle squares

a few pictures

a hearty beefy soup, wit the addition of a thickening agent, a stew

a beef soup/stew for the instant pot

prep the following:

egg noodle semolina recipe, roll out and cut into good size noodle squares, set aside

prep veggies, onion, carrot celery, a pinch of oregano, paprika, parsley and thyme, a bit of tomato paste and a few garlic cloves minced

leaf a few brussell sprouts, slice mushrooms

slice and cube beef season with salt, pepper and marinate if possible

set instant pot to saute, high and let come to temp

with a bit of oil, brown beef, remove from pot

add to pot onion, celery and carrot mixture with your seasonings

cook till wilted and soft

add sprout leaves, mushrooms and tomato paste to pot

mix and cook several minutes

return beef to pot, with broth top to fill line of pot.

cover, reset and set to stew soup setting about 15 minutes low pressure

at end of cycle release pressure , remove cover, reset to saute high, add noddle squares when the pot begins to boil

cook the noodle squares till tender, reset and set to keep warm setting

add more broth if necessary.

serve with crusty bread

img_20200424_154450img_20200424_165426img_20200424_173306

 

img_20200424_173815-1

 

 

 

 

26
Apr
20

no knead bread

a bread recipe that involves minimal labor with great results!

adapted form Garden Fork YouTube posting

I need bread I just didn’t knead this loaf !

measure by weight

430 grams flour

9 grams salt

1/2 teaspoon yeast ~1 gram

mix the above ingredients

add  245  345 grams water

with a spatula mix until all is incorporated  , dough will be shaggy, DO NOT KNEAD

cover as is and let rise about an hour or two or more depending on room temperature or in oven with light on to prove.

line a bowl with baking paper (parchment)

carefully turn out the dough to a floured surface, fold top , bottom , and sides and gently tuck into a ball.

carefully transfer dough to the parchment lined bowl smooth side (top) up.

let rise again about an hour or as necessary.

preheat oven to 425 or better with a covered crock or casserole in oven.

When at 425 remove crock, carefully lift by the parchment paper, the dough and place in heated cock, cover with the heated lid, return to oven.

bake for about 20 minutes

remove lid and bake for about 20 minutes more at a lower temp, about 350 degrees.

remove from oven , lift by parchment and let cool, remove baking paper.

UPDATE: I make this recipe often as it’s easy and less labor than other recipes. Now I usually let rise in a crock, covered bowl etc. Then, turn out dough to a non stick bread pan, let rise again and bake. Super Simple ! You could actually let it rise in the baking pan itself !

img_20200425_130029

430 grams of flour

img_20200425_130110

9 grams of salt

img_20200425_130144

about 1/2 teaspoon yeast

img_20200425_130325

345 grams water

img_20200425_130359

pour in the water

img_20200425_130449

just mix till combined

img_20200425_165152

after about an hour (or so)

img_20200425_165400

prepare a bowl with parchment baking paper

img_20200425_165457

gentle fold the dough and from into a ball

img_20200425_165524

img_20200425_165611

into the bowl…

img_20200425_165649

cover and let rise

img_20200425_195310

a heated covered crock

img_20200425_195312

risen blistered dough

img_20200425_195349

place into heated crock or casserole

img_20200425_195412

into a well heated oven about 425 degrees Fahrenheit

img_20200425_201142

reduce heat , uncover and bake an additional 20 minutes or so

img_20200425_203039

done

img_20200425_203130

img_20200425_203143

bottom of loaf

img_20200425_203156

img_20200426_111714

soft airy crumb

img_20200426_111721

img_20200426_112700

toast test

img_20200426_112749

buttered up

img_20200426_112820

01
Feb
20

baugette trek

Seems like we are on a at least 5 year mission, to go beyond where bread making has been , in search of the elusive baguette. You (tube) will be assimilated, resistance is futile. You will try , try and try again to conquer the making of the baguette.

This effort started with a you tube recipe from baguettes with Patrick Ryan.

This is essentially a double fermentation of dough, one added to the other done under refrigeration, you will be baking on day 3 as you let each fermentation go one day in length and bake on day three.

The theory is that the long fermentation builds flavor.

 I,m no stranger to this as I usually start any bread I make with a pre-fermention not just as long as this recipe states.

just some picture of my first 2 attempts

Batch One

img_20200130_154332img_20200130_182618

Just 2 long baguettes

img_20200130_182647

Batch ONE done

Didn’t really follow the exact measurements, not bad, top crust didn’t really open where scored, and generally a even brown crust on the top , not all crispy at the sides.

Baked at about 425 degrees F

The crumb soft with  moderate holes from the fermentation. Still for me a delicious meal in itself.

__________________________________ Batch Two_____________________________________

img_20200201_162302

1/2 the recommended amounts again as I didn’t want to bakes as many as recipes dictates.

Even with the 1/2 of amounts the dough ended up dry, added more water at the final mix. The recipe states “strong bread flour” not sure if the would include all purpose flour. I would like to try this with double OO flour. I couched them in a floured towel.

img_20200201_163535

 The first batch I baked in a curved bread pan  These are going directly on a tray.

img_20200201_164230

Scored and already opening up. This batch we are going for full power to the oven.

img_20200201_164236

“Scotty ! divert all power to the oven !” , “Aye Aye Captain, but I don’t know what this ol stove will take, she could blow at any moment! “

At this warp speed the bread only took about 9 minutes, in retrospect I should have let to go another 2 minutes the internal temp was 205 degrees of the bread at the finish.

Also we are fighting the fact we don’t have a steam injector oven available, but I did the ol baking pan in the oven trick and add water just before adding the bread. Maybe I could modify my espresso coffee maker to pump steam into the oven !!!

img_20200201_165413

Better crust on these but the sides and bottom didn’t get to crust as the top did.

img_20200201_165422

 Nicely brown fissures in the top

img_20200201_165432

The bottoms and sides not as well done, soft.  It probably would be advantageous to have a bread stone in the oven or to lay out the loaves on pre heated sheet .  Maybe next time.

img_20200201_165902

img_20200201_165929

Crumb nice and soft but no large caverns that you expect with a french baguette type of bread. Top crust is what I want all over the loaf.

img_20200201_170132

Again a rather close crumb structure than expected. Next batch will be definitely a wetter, softer dough.

img_20200201_170420

Taste is good ,salty enough even without butter. Doesn’t take long for the bread to loose the crustyness and the right out of the oven texture.

As the mission continues,  will be baguette method be found or will I just be roaming the bread galaxy for the holy grail of the bread universe ? There are probably as many stories and recipes of how to accomplish this. Perhaps the only solution would be to set a course for France  Number One .  Captains log , Out.

 

01
Feb
20

Eggplant something or other (moussaka)

I found I did get the basis of this recipe from a WP blog  Mostly Greek Eggplant Mousskasa , Eggplant Moussaka    after a search for eggplant recipes.

The eggplant is my fav meal, and at times better than the chicken or beef or used as a filler with meat.  So here we go.

img_20200121_124951

I used ground pork instead of beef

img_20200121_125420

I stuck with the cinnamon spice for the Greek style taste of the tomato sauce

img_20200121_125540

some canned diced tomato for the suace

img_20200121_125629

a bit of melomel replaces the wine

process the tomato sauce

salt and let sit for while to draw out some water, test fit in the baking dish

img_20200121_155610

brush with olive oil, broil till browned, both sides

make the bechamel sauce

into the baking dish

img_20200121_163753

add the tomato sauce

img_20200121_164303

top with the bechamel and some grated parmensan, bake.

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after baking, let cool a bit.

img_20200121_184849

excellent flavor the eggplant, tomato sauce and bechamel compliment each other

img_20200121_184922

not overly watery or runny, just right, perhaps a glass of wine and a chunk of fresh bread.

 

 

 

 

 




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