To Share, To Enjoy Life Together. Why not make the "Cooking Adventures" as part of family activities to share, explore, and appreciate the differences... Let's Rock together in the Home Kitchen Lab!
Thursday, March 17, 2011
Coq au vin
Thursday, March 10, 2011
Produce and Pesticides: What You Need to Know
Tuesday, March 01, 2011
Shoestring French Fries and Hamburger Dinner
After following the simple recipe in the Bouchon cookbook on how to prepare french fries, I made shoestring French fries. I have so many different cuts of potatoes left from me practicing cutting the potato tourne, etc, etc, I thought it's a great idea. The length and width are bit irregular and would not meet the standard, but they turned out great for our dinner. We love the texture of crispiness of the shoestring French fries.
Sauteed Onion Glazed Chicken Breast with jus lie
I think by the end of March, I will be going through the Chickens as I have with pounds and pounds of flour for my baking adventure. The more I learn about this "European" cooking method, I like the idea of adding varieties to the dishes prepared for my family - and economically.
I was testing the Saute method to prepare the chicken breast slices. They were lightly powdered with seasoned flour, and sauteed in butter. I didn't have any recipe to follow. I decided to saute the onion slices afterward in the same sauteuse. Onions were sauteed till they are caramelized, then, smeared all over the chicken. I prepared the jus lie with the drippings left in the pan. Chardonnay + salt + fresh ground black peppers + sugar to taste. Thickened slightly with Potato Starch (Japanese HOKKAIDO Potato Starch).
Chardonnay Roasted Chicken
And this chicken are boneless. I carved the meat off the bone. Seasoned with Cilantro Lemon Salt Pepper rub with fresh thyme. Clasped the no-skin side together and tied it with strings.
Prepared mirepoix and spread them on the bottom and set the chicken on the top.
Bones are frozen because I already have enough clear chicken stock from the last chicken.
Roasted covered at 375'F for 1hr 30 min. Added 1/2 Cup of Chardonnay after 55 min of roasting. As this chicken is roasted in my favorite roaster with cover, I broiled the chicken for 5 min to brown the top. The broiling would be unnecessary if I had used the right technique.
Scaloppini Chicken with Chardonnay Sweet and Sour Spicy Sauce
Thursday, February 24, 2011
Hotdog in Home Baked Buns, French Fries and Onion Rings
I tried the recipe from http://angelcookbakelove.blogspot.com's Christmas Tree Custard Bread (Super Soft). The extra dough Angelbakelove used to make the hotdog buns looked attractively interesting to make hotdog dinner that I wanted. To make hotdog buns or hamburger buns. I used 160 g AP unbromeated, unbleached Flour. Pre-Mix 28g flour 28g with 15 g Sugar, 8 g Milk powder, 2 g Salt with 109 g warm Water with 2.5 g Yeast. Once the pre-mix bubbles up, add 15 g beaten eggs, and 15 g melted butter. Proceed to make the dough, rise, portion and bake in 180'C oven for 15 minutes.
For dinner, I also prepared French Fries from Chef Thomas Keller's Bouchon Recipe book. I learned about blanching the french fries at 325'F and then fried at 375'F. Wow... time consuming. I also made some onion rings ... woops... didn't have Panko in my pantry. Soooo.... onion rings dipped in seasoned flour, buttermilk, and tested with white corn meal dip also.... that was not very tasty.... so I changed the last coating with Tempura powder. That's much better. Keeping the peanut oil between 350'F and 375'F is challenging indeed. This is when the electric skillet with temp controller would work well... I think.
Valentine Chocolate Mini-Cupcake
Beef Stew
Chardonnay Flavored Sweet and Sour Lemon Spicy Sauce
Ingredients:
1/2 C fresh squeezed lemon juice
1 C Chardonnay. I used Inglenook brand's
1 C homemade chicken stock (seasoned, but no salt)
1/4 C finely chopped - fine brunoise - 1/16"x1/16"x1/16"
1 clove of garlic chopped
2 to 3 Tbsp Sugar
about 1 tsp+ of chili flakes
1 Tbsp Japanese Potato Starch (Katakuriko) mixed with water = 2 Tbsp Slurry
Salt to taste
Sauteuse pan
Strainer
Glass bowl
Heat proof spatula
After chicken breasts--thinly sliced, pounded (scaloppini style), dredged in flour (make sure to shake almost all the flour off each chicken slice and sauteed in butter, set the chicken aside.
In the same saute pan, add the onions and sweat it. Pick up all the goodies at the bottom of the saute pan. Then add 1 C chardonnay, add chopped garlic and cook to reduce to 1/4 C or less. Add 1 C home made chicken stock.
Cook to reduce (evaporate) by 1/4 C.
Remove from heat and strain the sauce. Discard onions and garlic...etc. or gobble them up :-)
Return the sauce back into the sauteuse.
Heat - just before it starts to boil, add chili flakes. Add 2 Tbsp sugar and taste. Add more sugar as needed to your sweetness taste. Sprinkle with salt to taste.
(Liquid should be bubbly until finish.)
Add 2 Tbsp of starch slurry, and stir quickly with heat proof spatula.
Cook till liquid is evenly thickened and for 2 min--stir continuously.
Remove from heat.
Cut the chicken into desired size if plating for individual size.
Arrange on plate and served with julienned Mango on chicken scaloppini layer. Drowse with Chardonnay flavored sweet and sour lemon spice sauce on each layer.
Yuummmy!!
Other odd pieces of chickens: cut into somewhat equal size. Serve after tossing the chicken and sauce together.
Tuesday, February 15, 2011
Roasted Turnips and Spaghetti Squash
The spaghetti squash is very interesting.