Ingredients:
1 egg
1 C. ice water/very cold water
1 C. all purpose flour, sifted
Preparation:
Beat an egg in a bowl. Add ice water in the bowl. Be sure to use very cold water. Whisk with beaten egg. Add sifted flour in the bowl and whisk lightly. Be careful not to over mix the batter. Place bowl of mixture into a larger bowl with ice water if not using right away to keep it chilled.
Good for battering fish and vegetables such as zucchini.
Friday, January 30, 2015
Shepherd's Pie
Ingredients:
1 # ground beef
1 C. chopped onion
2 C. frozen corn, thawed
2 C. frozen peas, thawed
2 Tble. ketchup
1 Tble. Worcestershire sauce
2 tea. minced garlic
1 Tble. cornstarch
1 tea. beef bouillon granules
1/2 C. cold water
1/2 C. sour cream
3-1/2 C. mashed potatoes (prepared with milk and butter)
3/4 C. shredded cheddar cheese
Directions:
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in corn, peas, ketchup, Worcestershire sauce and garlic. Reduce heat; cover and cook for 5 minutes.
2. Combine the cornstarch, bouillon and water until well blended; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in sour cream and heat through (do not boil).
3. Place meat mixture into a pammed 9X9 inch pan or 2 qt. casserole dish. Spread mashed potatoes over the top; sprinkle with cheese. Cover and cook at 375 degrees for 25 minutes until potatoes are heated through and cheese is melted. YIELD: 6 servings.
1 # ground beef
1 C. chopped onion
2 C. frozen corn, thawed
2 C. frozen peas, thawed
2 Tble. ketchup
1 Tble. Worcestershire sauce
2 tea. minced garlic
1 Tble. cornstarch
1 tea. beef bouillon granules
1/2 C. cold water
1/2 C. sour cream
3-1/2 C. mashed potatoes (prepared with milk and butter)
3/4 C. shredded cheddar cheese
Directions:
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in corn, peas, ketchup, Worcestershire sauce and garlic. Reduce heat; cover and cook for 5 minutes.
2. Combine the cornstarch, bouillon and water until well blended; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in sour cream and heat through (do not boil).
3. Place meat mixture into a pammed 9X9 inch pan or 2 qt. casserole dish. Spread mashed potatoes over the top; sprinkle with cheese. Cover and cook at 375 degrees for 25 minutes until potatoes are heated through and cheese is melted. YIELD: 6 servings.
Chef John's Mushroom Gravy
Ingredients:
1/4 C. butter
1 (16 ounce) package sliced mushrooms
salt to taste
1/4 C. all-purpose flour, or as needed
1 quart beef stock
1 pinch ground black pepper to taste
fresh thyme leaves, to taste (optional)
Directions:
1. Heat butter over medium heat in a saucepan until it foams. Stir in mushrooms. Season with salt. Simmer until liquid evaporates, about 20 minutes.
2. Stir in the flour, cooking and stirring for about 5 minutes. Add about 1 cup of beef stock, stirring briskly until incorporated, then pour in the remaining stock and mix thoroughly. Season with black pepper and thyme. Reduce heat to medium-low and simmer until thickened about 30 minutes, stirring often.
1/4 C. butter
1 (16 ounce) package sliced mushrooms
salt to taste
1/4 C. all-purpose flour, or as needed
1 quart beef stock
1 pinch ground black pepper to taste
fresh thyme leaves, to taste (optional)
Directions:
1. Heat butter over medium heat in a saucepan until it foams. Stir in mushrooms. Season with salt. Simmer until liquid evaporates, about 20 minutes.
2. Stir in the flour, cooking and stirring for about 5 minutes. Add about 1 cup of beef stock, stirring briskly until incorporated, then pour in the remaining stock and mix thoroughly. Season with black pepper and thyme. Reduce heat to medium-low and simmer until thickened about 30 minutes, stirring often.
Salted Caramel Cookies
Ingredients:
1 cup butter, softened or slightly melted
1 large egg
1 tea. vanilla extract
1 package Pillsbury Sugar Cookie Mix
3/4 cup finely crushed salted pretzels
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
1 tea. kosher or coarse sea salt
Decorator sprinkles
Instructions:
Heat oven to 350 degrees. Beat butter, egg and vanilla in large bowl with electric mixer on medium speed until creamy. Beat in cookie mix and pretzels on medium speed until evenly blended. Form into 36 balls using a rounded 1 tablespoon dough for each (you can use a small cookie scoop if you have one). Place on ungreased baking sheets 2 inches apart. Dip bottom of glass into flour and flatten balls to 1-1/2 inch diameter.
Bake 10-12 minutes or until light brown. Cool 2 minutes. Remove to wire rack to cool completely.
MICROWAVE sweetened condensed milk in 3-quart microwave-safe glass bowl (use this size as it boils up high in the bowl when microwaving) on HIGH 3 minutes. Milk will boil and rise in bowl during cooking. Microwave on MEDIUM-LOW (30%) an additional 12 to 16 minutes, whisking every 3 minutes, until thick and caramel colored. (Caramel will be very hot). Spread caramel mixture on top of each cookie. If caramel thickens, microwave on HIGH 10 seconds to soften. Sprinkle each cookie immediately with a pinch of salt and decorator sprinkles, if desired. Let stand until set.
1 cup butter, softened or slightly melted
1 large egg
1 tea. vanilla extract
1 package Pillsbury Sugar Cookie Mix
3/4 cup finely crushed salted pretzels
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
1 tea. kosher or coarse sea salt
Decorator sprinkles
Instructions:
Heat oven to 350 degrees. Beat butter, egg and vanilla in large bowl with electric mixer on medium speed until creamy. Beat in cookie mix and pretzels on medium speed until evenly blended. Form into 36 balls using a rounded 1 tablespoon dough for each (you can use a small cookie scoop if you have one). Place on ungreased baking sheets 2 inches apart. Dip bottom of glass into flour and flatten balls to 1-1/2 inch diameter.
Bake 10-12 minutes or until light brown. Cool 2 minutes. Remove to wire rack to cool completely.
MICROWAVE sweetened condensed milk in 3-quart microwave-safe glass bowl (use this size as it boils up high in the bowl when microwaving) on HIGH 3 minutes. Milk will boil and rise in bowl during cooking. Microwave on MEDIUM-LOW (30%) an additional 12 to 16 minutes, whisking every 3 minutes, until thick and caramel colored. (Caramel will be very hot). Spread caramel mixture on top of each cookie. If caramel thickens, microwave on HIGH 10 seconds to soften. Sprinkle each cookie immediately with a pinch of salt and decorator sprinkles, if desired. Let stand until set.
Chili Rellenos
Ingredients:
4 large poblano peppers (I used 6-8 Anaheim chiles depending on how big they are)
4 eggs, yolks and whites separated
1/4 c. all-purpose flour
Kosher salt and freshly ground black pepper
1-1/2 c. shredded jack cheese (I used Oaxaca cheese; mexican mozzarella cheese)
1/2 c. fresh corn (or frozen if unavailable; thawed)
Vegetable oil, for frying
Chile Relleno Tomato Sauce, for serving, recipe follows
Chile Relleno Tomato Sauce:
1 Tble. olive oil
1/2 yellow onion, chopped
1 tea. ground cumin
1/4 tea. cayenne pepper
2 cloves garlic, sliced
1/2 c. chicken stock
One 14-ounce can whole tomatoes, roughly chopped (juice included) (I used 14 0z. can diced fire roasted tomatoes)
1 Tble. fresh cilantro leaves
1 tea. white wine vinegar
Kosher salt and freshly ground black pepper to taste
Directions:
Preheat Broiler.
Place the peppers on a baking sheet and broil until skin is blistered and charred, turning to cook on all sides, 1 to 2 minutes per side. Place charred peppers in a bowl and cover with plastic wrap to cool for at least 10 minutes. Once cool, remove the skin easily with you hands (caution: may want to use latex gloves).
Meanwhile, in a medium bowl, use a hand mixer to beat the egg whites to stiff peaks. In a small bowl, mix 2 egg yolks with 1 Tble. flour and 1/2 tea. salt. (Reserve 2 remaining yolks for another use). Place the remaining flour on a small plate. Mix one-third of the egg whites into the egg yolks, and then gently fold the egg yolk mixture into the remaining egg whites just until incorporated. In a third bowl, mix together the cheese and corn.
Remove the seeds from the peppers by slicing them open along one side. (if using your hands you might want to wear gloves). Slice about two-thirds the length of the pepper, just long enough to remove the seeds with a small spoon. Stuff the peppers with the cheese mixture, squeezing the cheese gently so that it stays together. When using Oaxaca cheese just cut into 3-4 inches long by 3/4-1 inch wide chunks as it is a soft cheese and hard to shred).
Heat 1-1/2 inches of oil (I used coconut oil) in large saucepan over medium-high heat. Gently roll the peppers in the flour. (If the cheese and peppers are too warm and are falling apart, place in the freezer for 10 minutes or so...I did this). Coat the peppers in the egg batter by dunking and spooning the batter all around. Lift the pepper, and gently spoon off any excess batter hanging from the bottom. Place in the hot oil and fry until golden, about 3 minutes per side. Place on paper towels to absorb the excess oil. Serve with Chile Relleno Tomato Sauce.
Chile Relleno Tomato Sauce:
Add the olive oil to a medium sauce pan over medium heat. Then add the onions and cook until softened, about 5 minutes. Add the cumin, cayenne and garlic, and cook until fragrant, about 1 minute longer. Add the chicken stock and the tomatoes with their juice and bring to a boil for 1-2 minutes. Remove from the heat and cool a few minutes. Mix in the blender for 10 seconds (the sauce will not be smooth). Add the cilantro, vinegar, salt and pepper to taste and pulse just to blend.
Yield: 2 cups
Recipe courtesy Melissa d'Arabian, Food Network
.
4 large poblano peppers (I used 6-8 Anaheim chiles depending on how big they are)
4 eggs, yolks and whites separated
1/4 c. all-purpose flour
Kosher salt and freshly ground black pepper
1-1/2 c. shredded jack cheese (I used Oaxaca cheese; mexican mozzarella cheese)
1/2 c. fresh corn (or frozen if unavailable; thawed)
Vegetable oil, for frying
Chile Relleno Tomato Sauce, for serving, recipe follows
Chile Relleno Tomato Sauce:
1 Tble. olive oil
1/2 yellow onion, chopped
1 tea. ground cumin
1/4 tea. cayenne pepper
2 cloves garlic, sliced
1/2 c. chicken stock
One 14-ounce can whole tomatoes, roughly chopped (juice included) (I used 14 0z. can diced fire roasted tomatoes)
1 Tble. fresh cilantro leaves
1 tea. white wine vinegar
Kosher salt and freshly ground black pepper to taste
Directions:
Preheat Broiler.
Place the peppers on a baking sheet and broil until skin is blistered and charred, turning to cook on all sides, 1 to 2 minutes per side. Place charred peppers in a bowl and cover with plastic wrap to cool for at least 10 minutes. Once cool, remove the skin easily with you hands (caution: may want to use latex gloves).
Meanwhile, in a medium bowl, use a hand mixer to beat the egg whites to stiff peaks. In a small bowl, mix 2 egg yolks with 1 Tble. flour and 1/2 tea. salt. (Reserve 2 remaining yolks for another use). Place the remaining flour on a small plate. Mix one-third of the egg whites into the egg yolks, and then gently fold the egg yolk mixture into the remaining egg whites just until incorporated. In a third bowl, mix together the cheese and corn.
Remove the seeds from the peppers by slicing them open along one side. (if using your hands you might want to wear gloves). Slice about two-thirds the length of the pepper, just long enough to remove the seeds with a small spoon. Stuff the peppers with the cheese mixture, squeezing the cheese gently so that it stays together. When using Oaxaca cheese just cut into 3-4 inches long by 3/4-1 inch wide chunks as it is a soft cheese and hard to shred).
Heat 1-1/2 inches of oil (I used coconut oil) in large saucepan over medium-high heat. Gently roll the peppers in the flour. (If the cheese and peppers are too warm and are falling apart, place in the freezer for 10 minutes or so...I did this). Coat the peppers in the egg batter by dunking and spooning the batter all around. Lift the pepper, and gently spoon off any excess batter hanging from the bottom. Place in the hot oil and fry until golden, about 3 minutes per side. Place on paper towels to absorb the excess oil. Serve with Chile Relleno Tomato Sauce.
Chile Relleno Tomato Sauce:
Add the olive oil to a medium sauce pan over medium heat. Then add the onions and cook until softened, about 5 minutes. Add the cumin, cayenne and garlic, and cook until fragrant, about 1 minute longer. Add the chicken stock and the tomatoes with their juice and bring to a boil for 1-2 minutes. Remove from the heat and cool a few minutes. Mix in the blender for 10 seconds (the sauce will not be smooth). Add the cilantro, vinegar, salt and pepper to taste and pulse just to blend.
Yield: 2 cups
Recipe courtesy Melissa d'Arabian, Food Network
.
Mrs. Field's Chocolate Chip Cookies
Cream together:
2 c. softened butter
2 c. sugar
2 c. brown sugar
Add:
4 eggs
2 tea. vanilla
Sift together:
4 c. flour
5 c. oatmeal (after measuring, put into blender and blend until powder)
1 tea. salt
2 tea. baking powder
2 tea. baking soda
Mix all ingredients together and add 24 oz. bag of chocolate chips & 3 c. chopped nuts (I use walnuts).
Bake on ungreased cookie sheet 2 " apart at 375 degrees for 8-10 minutes.
NOTE: This is a HUGE recipe. I usually make 1/2 which is still 6-7 dozen.
2 c. softened butter
2 c. sugar
2 c. brown sugar
Add:
4 eggs
2 tea. vanilla
Sift together:
4 c. flour
5 c. oatmeal (after measuring, put into blender and blend until powder)
1 tea. salt
2 tea. baking powder
2 tea. baking soda
Mix all ingredients together and add 24 oz. bag of chocolate chips & 3 c. chopped nuts (I use walnuts).
Bake on ungreased cookie sheet 2 " apart at 375 degrees for 8-10 minutes.
NOTE: This is a HUGE recipe. I usually make 1/2 which is still 6-7 dozen.
Pressure Cooker BBQ Ribs
Ingredients:
1 slab baby back or St. Louis Style Pork Ribs (I use Country Style Pork Ribs w/or w/o bone)
1 tea. salt
1 c. BBQ sauce, divided
3/4-1 c. water
Instructions:
1. Slice rib slabs to fit in the pressure cooker and add with salt, 1/2 BBQ sauce and the minimum amount of water your cooker needs to reach pressure. Close and lock the lid of the pressure cooker. Bring the cooker to high pressure and cook for 15 minutes for stove top or 18-22 electric/non-standard cookers.
2. When time is up, open the pressure cooker with the Natural release method-move the cooker off the burner and wait for pressure to come down on its own (about 10 minutes). For electric pressure cookers, either un-plug or let "keep warm" mode go for about 10 minutes. Then, release the rest of the pressure using the valve.
3. Remove the ribs and bring to the pre-heated BBQ. Coat with the remaining 1/2 c of BBQ sauce or use more for your liking. Grill about 5 minutes per side.
4. Serve immediately.
1 slab baby back or St. Louis Style Pork Ribs (I use Country Style Pork Ribs w/or w/o bone)
1 tea. salt
1 c. BBQ sauce, divided
3/4-1 c. water
Instructions:
1. Slice rib slabs to fit in the pressure cooker and add with salt, 1/2 BBQ sauce and the minimum amount of water your cooker needs to reach pressure. Close and lock the lid of the pressure cooker. Bring the cooker to high pressure and cook for 15 minutes for stove top or 18-22 electric/non-standard cookers.
2. When time is up, open the pressure cooker with the Natural release method-move the cooker off the burner and wait for pressure to come down on its own (about 10 minutes). For electric pressure cookers, either un-plug or let "keep warm" mode go for about 10 minutes. Then, release the rest of the pressure using the valve.
3. Remove the ribs and bring to the pre-heated BBQ. Coat with the remaining 1/2 c of BBQ sauce or use more for your liking. Grill about 5 minutes per side.
4. Serve immediately.
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