Cooking and Kitchen Tips

Here are some tips that may make your time in the kitchen easier and more fun.

·         Poaching an Egg

o   Important steps to poaching an egg are adding salt and vinegar to the water and breaking the egg first into a small bowl, then sliding it gently into the boiling water.  Both of these steps will help to keep the egg white from spreading.

o   Using a medium sized pot or deep sauté pan, fill it half way with water. Add a generous splash of vinegar and pinch or two of salt.  The amount is not as important as adding these to the water.  Bring to a moderate boil.  Break the eggs one at a time into a small bowl and gently slide it into the boiling water.  Repeat with as many eggs as you need or as will fit comfortably in the pan.  Do not overcrowd the pan.  After three minutes, the eggs should be done.  Remember that you have put the eggs in at different times so remove them in the order you put them in.  Remove them to a paper towel to drain then serve over torn toasted bread or however you like to eat them.

·         Cleaning your microwave

o   Do you have stuck on food particles from previous microwave cooking?  Pierce a lemon in two or three locations then place in the microwave and cook on high for one minute.  Then, wipe your microwave clean. For more stubborn spots, add an additional minute but make sure you check into between each minute to see if the spots have loosened.

·         How long do you keep your dried herbs?

o   If you still have dried herbs from when they were given to you as a gift 3 years ago, chances are they are stale!  Six months is the general rule for keeping dried herbs.  They should have a good green color and a strong aroma when crushed in the palm of your hand.

·         Measuring Sticky Ingredients

o   When measuring ingredients such as honey, corn syrup, or peanut butter, lightly coat the spoon or measuring cup with oil and the ingredients will slide off much more easily.

·         Deep Frying

o   Most foods should be deep fried at a temperature between 350 and 375.  If you don’t have a deep frying thermometer, drop a bread crumb into the oil.  If it browns, the temperature is right.  If the oil bubbles around the crumb and it does not brown, the temperature is too low.  If it burns, obviously, it’s too high.  Canola or peanut oils have high smoking points which make them best for deep frying.  Never fill the pot you are frying in more than half way to avoid the pot bubbling over and creating a major fire hazard.  Lastly, don’t overcrowd your pot with too many food items. Each piece must be completely surrounded by the oil to ensure even cooking.

Grilling #1

Hello to all and thank you for visiting my blog.  As I mentioned on Saturday 5 May at my cooking demonstration, the recipes from that demo are posted here as I forgot to bring them to the event.  Hope you try them and enjoy as everyone did on Saturday.

Jerked Chicken Kabobs

Equipment Needed:

Ingredients:

·         1 Tablespoon Ground Nutmeg

·         1 Teaspoon Ground Allspice

·         1 Tablespoon Ground Cinnamon

·         1 Red Onion – Diced

·         3 Green Onions – Diced

·         ¼ Cup Olive Oil

·         1 Cup Freshly Squeezed Orange Juice

·         ¼ Cup Soy Sauce

·         ¼ Cup Fresh Thyme

·         Juice of 1 Lime

·         3 Cloves Garlic

·         1 Jalapeno – Seeds and Pith Included

·         Salt and Pepper to Taste

·         2 Lbs. Boneless Skinless Chicken Breast – cut into ½ Pieces

·         Mango Salsa

Directions:

Soak the skewers for a minimum of 30 minutes.  Pre-heat your grill to high heat.  Combine all ingredients except chicken in the bowl of a food processor and puree until smooth.  Add all but ¼ Cup of the marinade mixture in a plastic bag.  Add the chicken to the marinade and refrigerate for up to 2 hours.  Skewer the chicken pieces and grill on each side for about 4 minutes per side until the chicken is cooked through and there are grill marks present.  Serve with the Mango Salsa and the reserved marinade mixture.

Moroccan Lamb Kabobs with Mint Yogurt Sauce

Equipment Needed:

·         Mixing Bowl

·         1 Package Wooden or Bamboo Skewers

·         Grill Pan or Outdoor Grill

Ingredients:

·         1 Teaspoon Ground Cinnamon

·         1 Teaspoon Ground Coriander

·         1 Teaspoon Kosher Salt

·         ½ Teaspoon Fresh Ground Black Pepper

·         ½ Teaspoon Ground Nutmeg

·         ½ Teaspoon Ground Cumin

·         ½ Teaspoon Cayenne

·         3 Lb. Boneless Leg of Lamb – cut into 1 inch cubes

·         Mint Yogurt Sauce – Recipe Follows

Directions:

Soak the skewers for a minimum of 30 minutes.  Pre-heat your grill to high heat. 

Combine all spices in a mixing bowl.  Add the lamb cubes and using your hands, cover the cubes thoroughly.  Thread the cubes onto the skewers – about 4 to 5 cubes per skewer.  Grill the skewered lamb about 3 minutes per side or until cooked to your desired doneness.  Transfer the skewers to a serving platter and serve with the Mint Yogurt Sauce.

Mint Yogurt Sauce

Equipment Needed:

·         Food Processor

Ingredients:

·         1 Cup Plain Greek Yogurt

·         1 Tablespoon Mayo

·         Juice of 1 Lemon

·         2 Cloves Garlic

·         ½ Teaspoon Hot Sauce

·         2 Tablespoons Chopped Fresh Mint

·         2 Tablespoons Chopped Fresh Italian Parsley

·         Salt and Pepper

Directions:

Combine all ingredients – except the fresh herbs - in the bowl of a food processor.  Process on high for 1 – 2 minutes to combine thoroughly.  Add the fresh herbs and pulse several times to combine.  Transfer to a bowl, cover, and refrigerate until ready to use. 

Grilled Fruit Skewers with Sweet Yogurt Sauce

Equipment Needed:

·         Wooden or Bamboo Skewers

·         Small Sauce Pan

·         Pastry Brush

·         Grill Pan or Outside Grill

Ingredients:

·         ½ Cup Brown Sugar

·         ¼ Cup Water

·         1 Teaspoon Ground Cinnamon

·         Juice from an Orange - divided

·         1 Pineapple – Cleaned and cut into 1 inch cubes

·         2 Pears – Peeled, seeded and cut into 8 wedges

·         2 Mangos – Peeled and cut into ½ inch strips

·         1 – 8 oz. Container Vanilla Yogurt

Directions:

Soak the skewers in water for up to 1 hour.  In a small sauce pan, combine the water, brown sugar, cinnamon, and ½ the orange juice.  Bring to a boil over medium heat.  Remove from heat and let cool.  Make the dipping sauce.  Whisk together yogurt, remaining orange juice, and 1 tablespoon of the brown sugar syrup in a mixing bowl.  Set aside.  Preheat the grill pan or outside grill to medium heat.  Thread two pieces of each fruit onto each skewer.  Grill the skewers until the fruit is warm and has grill marks – about 6 minutes turning every minute or so. Baste the skewers with the brown sugar syrup after each turn.  Place the skewers ion a serving platter and serve with the reserved dipping sauce.

Cinco de Mayo Recipes

Chicken and Cheese Quesadillas

Equipment Needed:

·         Flat Top Grill Pan or Large Heavy Bottomed Fry Pan

·         Mixing Bowl

Ingredients:

·         1 Tablespoon Olive Oil

·         4 – 10 Inch Flour Tortillas

·         1 Large Onion – Chopped

·         2 Cups Grilled Chicken Breast – Shredded

·         3 Cloves Garlic – Minced

·         1 Teaspoon Ground Cumin

·         1 Teaspoon Ground Chili Powder

·         1 Teaspoon Dried Oregano

·         Kosher Salt

·         Fresh Ground Black Pepper

·         2 Cups Cheddar Jack Cheese – Shredded

·         ½ Cup Salsa

·         ¼ Cup Sour Cream

·         Cooking Spray

Directions:

Heat the oil in a large sauté pan over medium high heat until shimmering.  Add the onion and cook for about 3 minutes.  Add the garlic and cook for another 30 seconds until fragrant.  Add the chicken, cumin, chili powder, oregano, and salt and pepper to taste.  Stir to combine the flavors.  Remove from heat and let cool.  Lay a tortilla on a flat working surface.  Working on one half of the tortilla, cover with ¼ cup of the cheese, then top with ½ cup of the chicken mixture, then another ¼ cup of the cheese.  Fold the empty half over the cheese and chicken mixture.  Heat a flat top grill pan or large fry pan over medium heat.  When it is up to temperature, spray with cooking spray.  Add the filled tortilla to the pan and cook for 2 – 3 minutes or until golden brown.  Turn with a spatula and cook on the second side for another 2 – 3 minutes.  Remove to a cutting board and slice into 4 wedges.   Follow the same directions for the rest of the tortillas and filling.  Serve with the salsa and sour cream as garnishes.

Beef and Bean Enchiladas

Equipment Needed:

·         9 x 13 x 2 Glass Baking Dish

·         Food Processor

·         Large Non-Stick Sauté Pan

·         6 Quart Soup Pot

Ingredients:

·         6 – 10 Inch Flour Tortillas

·         1 ½ Lbs. Ground Beef

·         1 Poblano Pepper

·         2 Cups  Onion – Chopped – Divided

·         4 Cloves Garlic – Minced - Divided

·         2 Teaspoons Ground Cumin - divided

·         4 Tablespoon - Ground Chili Powder - divided

·         1 Teaspoon Dried Oregano

·         1 Chicken Bouillon Cube

·         1 – 23 Oz. Can Tomato Puree

·         1 – 15 oz. Can Refried Beans

·         2 Cups Cheddar Jack Cheese - Shredded

·         1 Tablespoon Olive Oil

·         Sour Cream – for serving

·         2 Jalapeno Peppers – seeded and deveined – chopped for serving - Optional

Directions:

First, make the sauce.  Remove the seeds and pith of the poblano pepper.  Put it in a pot of boiling water for 5 minutes.  Remove and let cool.  Place the poblano in the bowl of a food processor.  Add 1 Cup onion, 1, clove garlic, bouillon cube, 1 teaspoon of the cumin, and 3 tablespoons of the chili powder.  Process on high until completely blended.  In a 6 quart soup pot, add the tomato puree and poblano mixture and slowly bring to a boil.  When it boils, reduce to a simmer and cook for 30 minutes.  Remove from the heat and let cool.

Preheat the oven to 375 degrees.  Meanwhile, heat a large sauté pan over medium high heat.  Add 1 tablespoon olive oil and heat until it shimmers.  Add 1 cup onion and cook for 3 minutes.  Add the garlic and cook for an additional 30 second until fragrant.  Add the spices and stir then add the ground beef and cook until all the pink is gone.  When the beef is done, strain off the fat and return to the stove over medium heat.  Add the refried beans and stir to combine.  Remove from heat and let cool. 

Heat a tortilla over medium heat in a sauté pan until warm.  Lay the tortilla on a flat working surface.  Fill the center of tortilla with the beef and bean mixture.  Top the beef and bean mixture with a sprinkle of the cheese.  Roll the sides over the center and place the tortilla in a glass baking dish seam side down.  Repeat with the remaining tortillas.  Pour the sauce over the tortillas to cover then top with the remaining cheese.  Place the baking dish in the oven ion the middle position and bake for 20 minutes.  Serve immediately with sour cream and chopped jalapenos. 

 

 

Sopapillas

Equipment Needed:

·         Large Mixing Bowl

·         Medium Mixing bowl

·         Large Sauce Pan for Frying

·         Rolling Pin

·         Pizza Cutter

Ingredients:

·         2 Cups All Purpose Flour

·         2 Teaspoons Baking Powder

·         1 Tablespoon Sugar

·         2 Tablespoons Vegetable Shortening

·         ¾ Cup Warm Water – Plus more if needed

·         Peanut or Canola Oil for Frying

·         3 Tablespoons Honey

·         3 Tablespoons Powdered Sugar

·         1 Tablespoon Ground Cinnamon

Directions:

In a mixing Bowl, sift the dry ingredients together.  Add the shortening and water to the dry ingredients and work with your hands to make a soft dough. Add more water if the dough becomes too dry.  Roll the dough into a ball, wrap in plastic wrap, and refrigerate for an hour. Combine the cinnamon and powdered sugar in a medium mixing bowl and reserve.  Unwrap the dough onto a floured working surface.  Working with ½ of the dough at a time (keep the unused portion under a kitchen towel to keep moist), roll the dough to a ¼ inch thick rectangle.  Using a pizza cutter or sharp knife, cut the dough into 4 – 5 inch squares.  Cut each square in half into triangles.  Heat two inches of oil in a sauce pan to 375 degrees.  Add a few triangles to the oil making sure not to overcrowd the pan.  As the sopapillas puff and rise to the surface, turn them with a slotted spoon to brown on both sides – about 2 minutes per side.  Remove the sopapillas to drain on paper towels. When they have drained and cooled slightly, place on a serving platter and drizzle with honey and sprinkle with the cinnamon and powdered sugar mixture.  Serve hot. 

Teaching my youngest to cook!

It is definitely post worthy to announce that I am going to be giving my youngest daughter, Alex, a cooking lesson this Thursday!  It has taken her a while but she is finally eager to learn "how to cook something."  Since Cinco de Mayo is this Saturday, we decided on a Mexican theme - Quesadillas, Enchiladas, and Sopapillas will be the order of the day.  As long as the menu is seasonally correct, I thought I'd share the recipes with you.

If you try any of them, please let me know how they turn out!

Artichokes, Artichokes, and More Artichokes

Sick of artichokes yet?  We're not!

Stuffed Artichokes

Equipment Needed:

• Pot and steamer tray for steaming
• Mixing Bowl

Ingredients:

• 3 Cups Italian Bread Crumbs
• 3 Cloves Garlic - Smashed and Minced
• Salt and Fresh Ground Black Pepper
• 1 Cup Parmesan Cheese - Grated
• 1 Cup Pecorino Romano Cheese - Grated
• 1/4 Cup Italian Parsley - Chopped
• 2 Tablespoons Olive Oil - separated
• 4 Large Artichokes

Directions:

Prepare and trim the artichokes according to the earlier blog regarding the preparation of artichokes for steaming. Make sure to remove all of the purplish choke in the center before adding the stuffing.  In a mixing bowl, combine the bread crumbs. garlic, Parmesan, Pecorino, parsley, salt and pepper, and 1 tablespoon of the oil.  Spread the leaves of the artichoke apart and spoon in the stuffing mixture.  Stand the artichokes upright in a steamer tray over simmering water.  Cover and steam for about 1 hour and 15 minutes.  Make sure to check the water level and add very hot water as needed.  Remove to a serving platter and drizzle with the remaining tablespoon of oil and some of the cooking liquid.  Serve immediately.


Grilled Artichokes with Lemon Vinaigrette

Equipment Needed:

• Steamer Pot
• Small Sauce Pan
• Grill Pan or Outdoor Grill

Ingredients:

• 3 - 4 large Artichokes
• 3 Lemons
• 1/3 Cup Olive Oil
• 2 Cloves Garlic - minced
• 1 Tablespoons Fresh Rosemary - Chopped
• Kosher Salt and Fresh Ground Black Pepper
• Lemon Vinaigrette - Recipe Follows

Directions:

Prepare the vinaigrette in advance. 

Add 1 inch of water to the steamer pot.  Cut and squeeze the lemons into the water and add the lemon pieces as well. Prepare the artichokes (see directions in previous blog). Cut the artichokes in half, remove the purplish choke, then cut each half into three wedges.  Steam the artichokes (see directions in previous blog).  While the artichokes are steaming, combine the oil, garlic, and rosemary in a small sauce pan and warm over very low heat.  Let steep for about 20 minutes until the flavors are infused.  Remove from heat and let cool.  Drizzle with the Lemon Vinaigrette and serve warm.  Serve additional vinaigrette on the side for dipping.

When the artichokes are done, remove to a baking sheet.  Heat a grill pan over medium high heat or prepare your outdoor grill.  Drizzle the cut sides of the artichokes with the garlic, rosemary oil then sprinkle with salt and pepper. Grill on both cut sides until slightly charred. Set aside. 

Lemon Vinaigrette

Ingredients:

• 1/4 Cup Olive Oil
• Juice from 2 Large Lemons
• 2 Tablespoons Honey
• 1 Shallot - Minced
• 1 Teaspoon Fresh Basil - Chopped
• 1/2 Teaspoon Fresh Thyme - Chopped
• Salt and Fresh Ground Pepper

Directions:

In a mixing bowl, add the lemon juice, honey, herbs, shallot, and salt and pepper.  Mix thoroughly.  Slowly add the oil while constantly whisking. 


Braised Artichoke Hearts

Equipment Needed:

• Oven Proof Large Sauce Pan - Stainless Steel only!
• Mixing Bowl

Ingredients:

• 6 Large Artichokes
• 3 Lemons
• 3 Cups (or more) Chicken Broth
• 3 Cups Dry White Wine
• 2 Cloves Garlic - Smashed
• 2 Bay Leaves
• 12 Peppercorns
• Bouquet Garni (2 twigs fresh rosemary, 5 sprigs fresh thyme, 6 pieces Italian parsley - all tied together)

Directions:

Preheat the oven to 325 degrees. 

Note:  Use only stainless steel utensils and pots when working with artichokes! Fill  a mixing bowl half way with cold water.  Cut and squeeze the lemons into the water and as well as the cut lemon halves.  Cut the stems of the artichokes to about 1/2 inch.  Using a peeler, scrape the bottoms of the artichokes and stems.  Cut off the top half of the artichoke and pull off all of the remaining leaves.  Remove the purplish choke with a spoon or melon-baller.  Place the cleaned artichoke hearts in the acidulated water as you work on the next.  On the stove, add the remaining ingredients to a large oven proof pot. Bring to a simmer.  Add the artichoke hearts and lemon pieces to the braising liquid.  Bring to a boil.  Add more chicken stock if needed to just cover the artichokes.  Cover and put in the oven on the middle rack.  Braise for 2 hours or until a knife inserts easily into the base of one of the artichokes.  Use in your favorite artichoke recipe or just eat them as is when they cool enough to handle.

More Artichoke Recipes

Artichokes Provencal

Equipment Needed:

·         Sauté Pan

Ingredients:

·         ½ Cup Onion – Chopped

·         2 Cloves Garlic – Chopped

·         Kosher Salt

·         1 Tablespoon Olive Oil

·         ½ Cup White Wine

·         2 Plum Tomatoes – Seeds Removed – Chopped

·         2 - 9 oz. Packages Froze Artichoke Hearts

·         3 Tablespoons Water

·         ½ Teaspoon Lemon Zest

·         ¼ Cup Kalamata Olives – Pitted and Chopped

·         4 Large Basil Leaves- Julienned

Directions:

Heat a sauté pan over medium high heat.  Add the olive oil and heat till shimmering.  Add the onion and a pinch of salt and cook for about 4 minutes until translucent.  Add the garlic and heat until fragrant, about 30 seconds.  Add the wine, bring to a boil and reduce by half.  Add the artichokes, water lemon zest, and another pinch of salt.  Cook covered for another 5 minutes.  Remove from the heat and stir in the olives and basil.  Serve hot as a side dish.

Fettuccini with Sausage, Artichokes, and Sun Dried Tomatoes

Equipment Needed:

·         6 Quart Soup Pot

·         Large Sauté Pan

·         Colander

Ingredients:

·         2 Tablespoons Olive Oil

·         1 Lb. Italian Sausage – Casings Removed

·         ½ Cup Onion - Chopped

·         2 – 8 oz. Packages Frozen Artichoke Hearts – Thawed

·         3 Cloves Garlic – Sliced

·         1 ¾ Cup Chicken Broth

·         ½ Cup White Wine

·         ¾ Cup Sun Dried Tomatoes – Sliced Thin

·         1 Lb. Fettuccini

·         ½ Cup Grated Parmesan plus more for serving

·         1/3 Cup Fresh Basil – Julienned

·         ¼ Cup Parsley – Chopped

·         8 oz. Mozzarella – Cubed

·         Kosher Salt and Fresh Ground Black Pepper

Directions:

Heat the olive oil over medium high heat until shimmering.  Add the sausage and cook until browned with no pink remaining.  Break up the sausage into small pieces while cooking.  Remove the sausage from the pan and reserve.  Return the pan to the stove and add the onion and a pinch of salt and pepper.  Sauté the onion for about 2 minutes.  Add the artichokes and garlic and cook for another 2 minutes.  Deglaze with the wine and reduce by half.  Add the broth and sun dried tomatoes. Bring to a boil then reduce the heat and simmer for about 8 minutes stirring occasionally. 

While the sauce is cooking, bring a pot of salted water to a boil.  Add the fettuccini and cook until al dente.  Reserving ½ cup of the cooking liquid, strain the pasta in a colander – do not rinse.  Add the pasta to the sauce along with the basil and Parmesan and mix.  Add the reserved cooking liquid as needed.  Season to taste and serve with additional Parmesan.

Chicken Breast with Artichokes and Roasted Peppers

Equipment Needed:

·         Mixing Bowl

·         Large Sauté Pan

·         Roasting Sheet Pan

·         Waxed paper

Ingredients:

·         4 Tablespoons Olive Oil – separated

·         4 Skinless, Boneless Chicken Breasts

·         1 Medium Onion – halved and sliced

·         4 Cloves Garlic- Smashed

·         ¼ Teaspoon Fresh Thyme – Chopped

·          1 ½ Cups Marinated Artichoke Hearts – Drained and Patted Dry

·         ½ Cup Roasted Pepper Strips

·         ¼ Cup Dry White Wine

·         1 Cup Chicken Broth

·         2 Tablespoons Unsalted Butter

·         ½ Cup Italian Parsley – Roughly Chopped

Directions:

Pre-heat the oven to 400 degrees.  Place the chicken breasts between two pieces of waxed paper and lightly pound the thick ends.  In a mixing bowl, season the chicken with 2 tablespoons of olive oil, salt, and pepper.  Heat a sauté pan over medium high heat until hot.  Sauté the chicken breasts until golden brown on each side – about 4 minutes a side.  Place the browned chicken breasts on a roasting pan and roast in the middle oven position for 20 minutes.

Meanwhile, heat the remaining 2 tablespoons of oil in the sauté pan.  When the oil is shimmering, add the onion and a pinch of salt and cook, stirring frequently, for about 4 minutes.  Add the garlic and cook for another 30 seconds until fragrant. Add the artichokes, peppers, and thyme and cook until the artichokes have browned, about 6 minutes.  Deglaze the pan with the wine and cook until the wine has reduced by half. Add the broth, bring to a boil, then reduce to a simmer and cook until the sauce thickens slightly, about 8 minutes.  Season to taste with salt and pepper.  Whisk in the butter and parsley.  Top the chicken with the sauce and serve.