Thursday, February 25, 2016
Green Beans
http://www.foodnetwork.com/recipes/patrick-and-gina-neely/green-beans-and-bacon-recipe.print.html#
Brussels Sprouts
Brussel Sprouts (cut in half, use onions instead of shallots)
http://www.foodnetwork.com/recipes/rachael-ray/brussels-sprouts-with-bacon-recipe.html
Wednesday, February 24, 2016
Chicken Stock
Chicken Stock Recipe
Ingredients:
2-4 pounds of chicken parts (roasted chicken carcass, wings, bones, breasts, legs, etc……)
2 cups of onions, diced
1 cup of carrot, diced
1 cup celery, diced
2 crushed garlic cloves (optional)
1 large sprig of parsley
1 sprig of thyme
1 dried bay leaf
1/2 teaspoon whole black peppercorns
2 Quarts (8 cups) of cold water
Procedure:
Combine chicken, water, onions, celery, garlic, and parsley in a large stockpot and bring to a simmer over low heat. Lower heat, maintaining a very gentle simmer, and cook for 1 hour 30 minutes. Strain stock through a fine-mesh strainer, let cool, then transfer to containers and refrigerate until completely chilled, about 6 hours. Skim off and remove any fat and scum on the surface. Refrigerate for up to 5 days or freeze for up to 6 months
Ingredients:
2-4 pounds of chicken parts (roasted chicken carcass, wings, bones, breasts, legs, etc……)
2 cups of onions, diced
1 cup of carrot, diced
1 cup celery, diced
2 crushed garlic cloves (optional)
1 large sprig of parsley
1 sprig of thyme
1 dried bay leaf
1/2 teaspoon whole black peppercorns
2 Quarts (8 cups) of cold water
Procedure:
Combine chicken, water, onions, celery, garlic, and parsley in a large stockpot and bring to a simmer over low heat. Lower heat, maintaining a very gentle simmer, and cook for 1 hour 30 minutes. Strain stock through a fine-mesh strainer, let cool, then transfer to containers and refrigerate until completely chilled, about 6 hours. Skim off and remove any fat and scum on the surface. Refrigerate for up to 5 days or freeze for up to 6 months
Chocolate Lava Cake
Valentine’s Day
Molten Chocolate Cake/
Chocolate Lava Cake/ Chocolate Volcano Cake
Adapted from Ree Drummond and Cook’s Illustrated
(Makes 4 Servings)
A common restaurant dessert, volcano cake, or molten chocolate cake, is an intensely chocolate cake that boasts a warm, liquid center. In addition to its great flavor and alluring contrasting textures, the cake can often be made ahead and baked just before serving. The make-ahead appeal of such a cake inspired us to master this dessert for the home cook.
Ingredients:
Baking spray, for spraying custard cups
1 stick butter
2 ounces bittersweet or semisweet chocolate
1 1/4 cups powdered sugar
2 whole eggs
3 egg yolks
1 teaspoon vanilla
1/2 cup all-purpose flour
Vanilla ice cream, for serving
Day One:
Spray four custard cups with baking spray and place on a baking sheet.
Melt the butter & chocolate in a double boiler. Whisk until melted.
In a separate bowl or mixer, whisk the eggs and egg yolks. Stir in the sugar until well blended.
Add the chocolate. Add the vanilla. Stir in the flour. Divide the mixture among the custard cups. Cover with plastic wrap and refrigerate.
Day Two:
Remove cakes from refrigerator an hour prior to heating. Preheat oven to 425. Bake until the sides are firm and the centers are soft, about 13-18 minutes. Let stand 1 minute. Invert on individual plates while warm, sift powdered sugar over tops, and serve with vanilla ice cream.
Molten Chocolate Cake/
Chocolate Lava Cake/ Chocolate Volcano Cake
Adapted from Ree Drummond and Cook’s Illustrated
(Makes 4 Servings)
A common restaurant dessert, volcano cake, or molten chocolate cake, is an intensely chocolate cake that boasts a warm, liquid center. In addition to its great flavor and alluring contrasting textures, the cake can often be made ahead and baked just before serving. The make-ahead appeal of such a cake inspired us to master this dessert for the home cook.
Ingredients:
Baking spray, for spraying custard cups
1 stick butter
2 ounces bittersweet or semisweet chocolate
1 1/4 cups powdered sugar
2 whole eggs
3 egg yolks
1 teaspoon vanilla
1/2 cup all-purpose flour
Vanilla ice cream, for serving
Day One:
Spray four custard cups with baking spray and place on a baking sheet.
Melt the butter & chocolate in a double boiler. Whisk until melted.
In a separate bowl or mixer, whisk the eggs and egg yolks. Stir in the sugar until well blended.
Add the chocolate. Add the vanilla. Stir in the flour. Divide the mixture among the custard cups. Cover with plastic wrap and refrigerate.
Day Two:
Remove cakes from refrigerator an hour prior to heating. Preheat oven to 425. Bake until the sides are firm and the centers are soft, about 13-18 minutes. Let stand 1 minute. Invert on individual plates while warm, sift powdered sugar over tops, and serve with vanilla ice cream.
Chicken Soup
Chicken Soup
Ingredients:
1 quart (4 cups) homemade Chicken Stock (you can also use store bought)
1/2 cup medium-diced celery (1 stalk)
1/2 cup medium-diced carrots (1-2 carrots)
1 cup wide egg noodles (you can substitute any pasta/noodle)
1/4 cup chopped fresh parsley (optional)
1 cup chicken (we used the meat from the thighs used to make the stock)
Procedure:
Bring the chicken stock to a simmer in a large pot and add the celery, carrots, and noodles. Simmer uncovered for about 10 minutes, until the noodles are cooked. Add the cooked chicken meat and parsley and heat through. Season to taste and serve.
Ingredients:
1 quart (4 cups) homemade Chicken Stock (you can also use store bought)
1/2 cup medium-diced celery (1 stalk)
1/2 cup medium-diced carrots (1-2 carrots)
1 cup wide egg noodles (you can substitute any pasta/noodle)
1/4 cup chopped fresh parsley (optional)
1 cup chicken (we used the meat from the thighs used to make the stock)
Procedure:
Bring the chicken stock to a simmer in a large pot and add the celery, carrots, and noodles. Simmer uncovered for about 10 minutes, until the noodles are cooked. Add the cooked chicken meat and parsley and heat through. Season to taste and serve.
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