Monday, April 26, 2010
Breakfast for dinner
I do enjoy a little breakfast for dinner. I think it is easy to make especially some good old comfort food. Will and I were working in the flower beds out front all day on Saturday before it rained. I was going to make an elaborate dinner but I was so tired. I thought we should make biscuits and sausage gravy, eggs, and bacon. I love making sausage gravy because I find it easy to make. All you do is brown 16 ounces of sausage, add 1/4 cup flour, 2 cups milk, salt and pepper to taste. Easy peasy. While the sausage was browning, I put bacon strips on a rack and sheet pan and cooked them in the oven. I did cheat with the biscuits because I didn't feel like making them from scratch. I made eggs to order. Will likes over-medium and I like mine over-easy. Thank goodness it was easy because I was so tired! Unfortunately I did not take pictures to show you. Good luck and try it! Bon Appetit!
Sunday, April 25, 2010
Friendship rekindled
It is good to reconnect with friends from the past. I had the fortune of running into my Bloomington friend, Melanie Cabiness. She added me to her list of friends on Facebook. I thought there could not have been a coincidence. She and I arranged to meet for dinner. I thought what a great way for me to cook and show her what I love to do. I immediate set to a plan for dinner.
Giada De Laurentiis came to mind. I recently caught a show about cheeses. She made this wonderful Baked Gruyere and Sausage (turkey) Omelet and for dessert a Crostata with Apple, Walnuts and Gorgonzola. I wanted to try Giada's recipes. And share this experience with Melanie!!
I started with the dessert first since it takes longer to make. The crust requires 30 minutes of refrigeration. I gathered all my ingredients according to the recipe and proportions. For this recipe, it calls for the use of the food processor. In the food processor, you combine the flour, salt, and sugar by pulsing it. Add the butter and pluse until it resembles a course meal. Add the mascarpone sheese and lemon juice, only pulsing a few times. While the food processor is running, put in the tablespoons of ice water. It makes for fast mixing or working of the dough. The key here is to not over mix otherwise the gluten in the flour makes things really sticky or gummy. Dump your crust into a plastic wrap and form it into a disc. Place in the refrigerator.
While that is in the refrigerator, I get to work on the filling. The placement of the rack will help in this recipe. It must be placed on the lower third of the oven. Preheat the oven to 400 degrees F. Melt the butter in a large skillet, add the apple slices, sugar and cinnamon. Cook and make sure you stir frequently until the apple is softened but not mushy. Let it cool for about 10 minutes before you stir in the lemon juice, lemon zest, walnuts and Gorgonzola.
Using parchment paper the same size as your sheet pan, roll out the dough for the crust to about an 11-inch circle and about 1/4 inch thick. Lift the parchment paper onto the sheet pan. Spread the filling evenly, leaving a 2-inch border. Fold the border over to form an 8-inch round, while pleatingthe edge of the pastry. Pinch any cracks in the dough. Using a pastry brush, brush the dough with the beaten egg. Bake for about 25 minutes or until crust is golden brown. Cool for about 10 mintues before slicing and serving.
The omelet was easier. Preheat the oven to 425 degrees F. Spray an 8x8-inch baking dish (or 8-inch pie pan). Over medium heat, saute the onions until translucent. Add the turkey sausage and cook until brown. Set aside to cool. Meanwhile, whisk the eggs, milk, salt and pepper (to taste), until it is smooth. Add the red bell pepper, 1 cup of Gruyere and parsley (I like flat leaf or Italian). Stir in the onion and sausage mixture. Pour the batter into the prepared pan. Sprinkle with the remaining cheese. Bake for about 20-25 minutes or until golden brown. Serve with a sprinkle of chopped parsley.
Bon Appetit!!
Giada De Laurentiis came to mind. I recently caught a show about cheeses. She made this wonderful Baked Gruyere and Sausage (turkey) Omelet and for dessert a Crostata with Apple, Walnuts and Gorgonzola. I wanted to try Giada's recipes. And share this experience with Melanie!!
I started with the dessert first since it takes longer to make. The crust requires 30 minutes of refrigeration. I gathered all my ingredients according to the recipe and proportions. For this recipe, it calls for the use of the food processor. In the food processor, you combine the flour, salt, and sugar by pulsing it. Add the butter and pluse until it resembles a course meal. Add the mascarpone sheese and lemon juice, only pulsing a few times. While the food processor is running, put in the tablespoons of ice water. It makes for fast mixing or working of the dough. The key here is to not over mix otherwise the gluten in the flour makes things really sticky or gummy. Dump your crust into a plastic wrap and form it into a disc. Place in the refrigerator.
While that is in the refrigerator, I get to work on the filling. The placement of the rack will help in this recipe. It must be placed on the lower third of the oven. Preheat the oven to 400 degrees F. Melt the butter in a large skillet, add the apple slices, sugar and cinnamon. Cook and make sure you stir frequently until the apple is softened but not mushy. Let it cool for about 10 minutes before you stir in the lemon juice, lemon zest, walnuts and Gorgonzola.
Using parchment paper the same size as your sheet pan, roll out the dough for the crust to about an 11-inch circle and about 1/4 inch thick. Lift the parchment paper onto the sheet pan. Spread the filling evenly, leaving a 2-inch border. Fold the border over to form an 8-inch round, while pleatingthe edge of the pastry. Pinch any cracks in the dough. Using a pastry brush, brush the dough with the beaten egg. Bake for about 25 minutes or until crust is golden brown. Cool for about 10 mintues before slicing and serving.
The omelet was easier. Preheat the oven to 425 degrees F. Spray an 8x8-inch baking dish (or 8-inch pie pan). Over medium heat, saute the onions until translucent. Add the turkey sausage and cook until brown. Set aside to cool. Meanwhile, whisk the eggs, milk, salt and pepper (to taste), until it is smooth. Add the red bell pepper, 1 cup of Gruyere and parsley (I like flat leaf or Italian). Stir in the onion and sausage mixture. Pour the batter into the prepared pan. Sprinkle with the remaining cheese. Bake for about 20-25 minutes or until golden brown. Serve with a sprinkle of chopped parsley.
Bon Appetit!!
Coq au vin or Chicken in wine sauce (red)
I received a wonderful cookbook (Mastering the Art of French Cooking) from Erlinda & Rudy Diaz. Erlinda and I spoke at a recently function (Mike and Sarah's engagement announcement). She and I have the same love of cooking. We spoke about different television chefs we love. We have so much in common. We love Barefoot Contessa (aka Ina Garten), Giada De Laurentiis, Bobby Flay, Tyler Florence and of course Julia Child. For me, Julia Child is the quintessential chef and teacher. Her love of the French cuisine was equal to my love of the French culture. I wanted to pay omage to both Julia Child and Erlinda Diaz.
After all these years, I was finally going to make Coq Au Vin. I was intimidated by this recipe for some time. Now, I have the bible of cooking from the ultimate chef, Julia Child. She said to pick the best and freshest ingredients and knowing , reading, seeing, or being shown how to hold a knife, chop the onion...etc. I had to keep in mind while I was making this dish that this process may be clumsy until I make this dish more often. So off I go to tackle this recipe.
I prepared all my ingredients first. Then, I got to cooking. I have a Le Creuset 10-quart dutch oven. There are lots of steps with great details. I started by rendering the bacon till it was nice golden brown. After removing, the bacon, I seared the cut-up frying chicken (with skin on) each side for about 10 minutes. Then I poured Cognac to flambe the chicken. I added the bacon, red wine (young and full-bodied), chicken stock, tomato paste, garlic, thyme and bay leaf. While that was simmering on the back burner, I prepared the Brown-braised Onions and the Sauted Mushrooms to add to the dish.
After about 30 minutes, I took out all the chicken pieces to make the succulent and thick sauce from the simmering juice. I blended flour and butter together and whisked it into the juice. You know the sauce is ready when it coats the spoon lightly. I seasoned the suace to taste. Below is what the end product looks like.
The potatoes were easy to make. I had Will cut them in quarters. He added extra virgin olive oil, kosher salt, and freshly ground black pepper. I baked them in a 400 degree oven for about 15-20 minutes. Touch it for texture. If you want it crispier, then leave it longer. Voila! Bon appetit!
After all these years, I was finally going to make Coq Au Vin. I was intimidated by this recipe for some time. Now, I have the bible of cooking from the ultimate chef, Julia Child. She said to pick the best and freshest ingredients and knowing , reading, seeing, or being shown how to hold a knife, chop the onion...etc. I had to keep in mind while I was making this dish that this process may be clumsy until I make this dish more often. So off I go to tackle this recipe.
I prepared all my ingredients first. Then, I got to cooking. I have a Le Creuset 10-quart dutch oven. There are lots of steps with great details. I started by rendering the bacon till it was nice golden brown. After removing, the bacon, I seared the cut-up frying chicken (with skin on) each side for about 10 minutes. Then I poured Cognac to flambe the chicken. I added the bacon, red wine (young and full-bodied), chicken stock, tomato paste, garlic, thyme and bay leaf. While that was simmering on the back burner, I prepared the Brown-braised Onions and the Sauted Mushrooms to add to the dish.
After about 30 minutes, I took out all the chicken pieces to make the succulent and thick sauce from the simmering juice. I blended flour and butter together and whisked it into the juice. You know the sauce is ready when it coats the spoon lightly. I seasoned the suace to taste. Below is what the end product looks like.
Wednesday, April 14, 2010
Quick Dinner
So...today, I submitted about 8 or 9 resumes. I spent all morning and part of the afternoon working on getting them out. I spoke with my friend Angie (she is sweet). She gave me two leads to look into, one at Sallie Mae and the other at ITT. I will definitely work on seeing what postings are there. Then I was feeling a little cooped up inside. I drove to Clay Terrace in Carmel looking for a new restaurant that possibly may be opening up. Looking in different industries. Contacted my friend Michal at Qdoba on 96th Street. Spoke with her for a bit and decided that I might want to work there. I applied and she will give to her boss. Landing the plane now.
I took out chickent breasts at 2:15 or so. By the time I got home, it was partially frozen. Nothing else was in the fridge. I got home around and had to walk Bella still. So, I decided to cut them in half, lengthwise and made a quick marinade. Nothing too fancy mind you. I used extra virgin olive oil, kosher salt, black pepper, balsamic vinaigrette and just a pinch or two of crushed red peppers. I pan fried the chicken breasts turning them every 6-8 minutes depending on where they were in the pan. I only used the oil from the marinade. I am trying to eliminate some fat from my diet, not that I am on a diet. I let the chick cook for about 25 minutes or so. I checked on it to make sure it was fully cooked through. The safest one is to use a thermometer. Due to the avian flu, the temperature should be 165 degrees. Your chicken should be moist as well.
I did cheat for the rest of the meal. I used microwavable frozen vegetables. I had left over bread so I buttered them and put garlic salt powder on them. The chicken ended up moist and delicious. I did not make dessert. I am planning something interesting for Friday night's dinner. Possibly coq au vin? Something French? French dessert? Stay tuned...
I took out chickent breasts at 2:15 or so. By the time I got home, it was partially frozen. Nothing else was in the fridge. I got home around and had to walk Bella still. So, I decided to cut them in half, lengthwise and made a quick marinade. Nothing too fancy mind you. I used extra virgin olive oil, kosher salt, black pepper, balsamic vinaigrette and just a pinch or two of crushed red peppers. I pan fried the chicken breasts turning them every 6-8 minutes depending on where they were in the pan. I only used the oil from the marinade. I am trying to eliminate some fat from my diet, not that I am on a diet. I let the chick cook for about 25 minutes or so. I checked on it to make sure it was fully cooked through. The safest one is to use a thermometer. Due to the avian flu, the temperature should be 165 degrees. Your chicken should be moist as well.
I did cheat for the rest of the meal. I used microwavable frozen vegetables. I had left over bread so I buttered them and put garlic salt powder on them. The chicken ended up moist and delicious. I did not make dessert. I am planning something interesting for Friday night's dinner. Possibly coq au vin? Something French? French dessert? Stay tuned...
Tuesday, April 13, 2010
The Beginning
This is the first posting. I have been inspired by many people recently. My friends Mike and Sarah recently got engaged. I couldn't be happier for two of the most wonderful people I know. Both their parents were in town, they wanted to see my house. Will, my partner, and I hosted a Sunday Brunch. Everyone who was here told me I should start a blog and talk about my enjoyment of cooking. Also I received a gift from Mike's mom, Erlinda. She gave me Mastering the Art of French Cooking Volumes 1 and 2. I am hoping to create wonderful dishes to share with my family, friends and neighbors. This experience hopefully will help me forget about the sadness I am going through. Without going through all the past, I want to propell myself forward and start cooking. It will be a treat!! Wish me luck!
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