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Yorkshire Pudding
Yorkshire pudding is a like a popover not a custard. I make it with Roast Beast and Gravy...the traditional way! In fact the roast is in the oven and the pudding mix is resting!
Grandma’s Yorkshire Pudding Ingredients: 4 large, fresh eggs, measured in a measuring cup Equal quantity of milk to eggs Equal quantity of all purpose/plain flour to eggs Pinch of salt 2 tbsp lard, beef dripping or vegetable oil Directions: I make the batter first while the roast is in the oven. When I bring the roast out of the oven and let it rest, I raise the temperature of the oven to 450F. Pour the eggs and milk into a large mixing bowl and whisk thoroughly. Mix the flour with the salt and form a well. Pour egg and milk into the well and with electric hand beater or hand-whisk to create a lump free batter resembling thick cream, if there are any lumps pass the batter through a fine sieve. Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible - up to several hours. Place a pea-sized piece of lard, or a drippings or ½ tsp vegetable oil in a 12-hole muffin tin and heat in the oven until the fat is smoking. This takes about 5-6 minutes. Give the batter another good whisk adding 2 tbsps of hot water and fill a third of each section of the tin with batter and return quickly to the oven. Leave to cook until golden brown approx 20 minutes. |
Went to the farmer's market today... got all kinds of lovely goodness.... strawberries were the money shot from that part of my travels... then I went to a butcher/cheese shop (have guests coming tomorrow)... all that smoked meat and lovely cheese is pure porn... and the balsamic marinated mushrooms with the veggies (I will turn the radishes into rosettes - been forever since I did that trick)..... there will be one porny antipasti platter tomorrow to go with with a luscious bottle of brunello.
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I made this for dinner:
http://i618.photobucket.com/albums/t...er07182010.jpg Pan-fried chicken tenderloins with basil, oregano, rosemary, cracked black pepper, a tiny bit of sage, and a tiny bit of lemon zest sauteed in olive oil and garlic Spinach and cheese raviolis with a tiny sprinkling of pesto and mozzarella Zucchini, carrots, and onions sauteed with olive oil, garlic, a sprinkle of romano, and parmesean Total Calories: 520 |
When I was a chef in the Quad Cities (Iowa) I had a specialty dish...If anyone is interested I will break down the recipe to feed 4-6 people instead of 30...
Three cheese stuffed tortillini dressed with parmisan and rosemary sauce topped with lemon and garlic grilled chicken. I think I'm goin to break down the recipe for myself... *drools from the memories* |
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I served this wonderful summer salad at a rehearsal dinner. The guests loved it
Mango-Radicchio Caprese with Basil Vinaigrette http://i135.photobucket.com/albums/q...ie25/mango.jpg |
I will leave you a message as soon as I have it broke down to moderate size.
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Here is another great dish that I prepared at work...
Buffalo Style Grilled French Cut Chicken Breasts with Blue Cheese Sauce and Jicama and Watermelon Salad http://i135.photobucket.com/albums/q...uffchicken.jpg |
Can someone tell me why I read this thread when I was already hungry? OH EM GEE
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I am moving in three weeks to a place I can have a "garden". It will be a container one, but at least now I get sun. Tomatoes!!!!!!!!!!!!! Herbs!!!!!!!!!
Flowers!!!!!!!!!!! Beans!!!!!!!!!!! |
chef, recipe for the blue cheese sauce?????? Pleaseeeeeeeeeeee!
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Lemon Chocolate Drizzle Cookies
I think baking cakes is basic love. Ya mix it, ya bake it and you might frost it. 1/2 hour to respond to a post. Cool it. Frost it. Done.
Pies are a bit more love after you know someone awhile. Ya mix it, ya roll it, ya fill it, ya cover it and you bake it for an hour. Oh baby! Respond to four posts, throw on some ice cream...wah lah. I think baking cookies for someone is like a long term relationship. Every fricken 10 minutes you gotta do something. Making cookies for some one is unconditional love in action. If I make cookies for you....I am in it for the long haul.... Lemon Chocolate Drizzle Cookies 3 cups all-purpose flour 1/2 teaspoon baking soda dash of salt 1 1/2 cups sugar 3/4 cup (6 ounces) butter, room temperature 1 large egg 1/4 cup lemon juice, fresh squeezed with no pulp or seeds 2 tablespoons finely grated lemon peel (Do NOT skimp on this.) Preheat the oven to 375°. In a mixing bowl, stir together the flour, baking soda and salt. In a separate bowl, beat together 1 cup of the sugar with the butter until light and fluffy. Beat in the egg, lemon juice and zest, then gradually blend in the flour mixture. Form the dough into 2 rolls about 2 inches wide and 7 inches long. Wrap the rolls in waxed paper and refrigerate until firm, about an hour and a half. Unwrap the cookie dough and cut into slices about 1/4-inch thick. Just make them a consistent thickness for baking. You may sprinkle slices lightly with remaining sugar and place on an ungreased baking sheet or just place them and shape them. Bake until lightly browned around the edges, about 9-12 minutes. Cool the cookies on a rack. Drizzle the chocolate frosting over the cookies and store in an airtight container. I have also removed the cookie dough from fridge, rolled it in yellow sugar sprinkles, sliced and baked then drizzled the chocolate and a shake of yellow sugar sprinkles or no chocolate at all. Chocolate Frosting 1 ½ cups of powdered sugar (Sift it. Take the time, damn it!) ¼ cup softened butter ½ teaspoon of vanilla ¼ cup of cocoa powder plus 2 Tablespoons 3-4 Tablespoons milk Cream butter, sugar, cocoa and vanilla, gradually adding the milk. Beat till fluffy and creamy (at least 2 or 3 minutes on high to get it all airy fairy.) Put in frosting bag or use baggie with corner cut to decorate cookies. |
i ran a great special tonight at work...
seared ahi tuna topped with a mango habanero salsa, with cuban black beans and rice. it was popular and tasted amazing. only $21.95 |
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Gorgonzola sauce 1 tablespoon butter 1 tablespoon all purpose flour 1 cup whipping cream 1/4 cup dry white wine 1/4 cup canned low-salt chicken broth 1 cup crumbled Gorgonzola cheese (about 4 ounces) Melt 1 tablespoon butter in heavy small saucepan over medium heat. Add 1 tablespoon flour and whisk 1 minute. Gradually whisk in whipping cream, white wine and chicken broth. Boil until mixture is thick enough to coat spoon, whisking frequently, about 1 minute. Add crumbled Gorgonzola and whisk until cheese is melted and smooth and sauce is reduced to desired consistency, about 5 minutes. |
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I'm special, alright. :| Thank you very very much. I give recipes I love but I will not ever give my chocolate cake recipe or my Grape Orgasms....well I almost will not ever...so I understand. I humbly thank you. |
info please?
i need to find the proportions and components to brine some chicken.
anyone? bueller? |
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http://www.cooksillustrated.com/imag...ningbasics.pdf Hope it works well for you. |
right now im having some :)maple walnut ice cream .. and drizzled it with butter scotch schnabbs. |
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thank you! i'll try to remember to come back and report in. :) |
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