Crustshell Fanatic

Right, I meant to mention this in my last post.

Anyhow, for lunch today, I had chicken pot pie, and I have to tell you, the pie crust was amazing (yes, that deserved to be in bold lettering).  It was soft, but crunchy at the same time, and it was just the perfect saltiness.  I asked the cook how they made it, and they told me they got it from their supplier (go figure) so, unfortunately, I am without my wonderful crust.  However, I will go on a crust-frenzy, and try to find this elusive crust.  If you have any suggestions, please tell me!  I've really got to try all the different crusts, so wish me luck!

Perfect Mousse?

Sorry I haven't been posting!  School just started up again, and everything has been so hectic!  I should have recipes up soon, so hang in there.  For now, check out this website if you want to know how to make the perfect mousse:

http://www.guardian.co.uk/lifeandstyle/wordofmouth/2010/jul/22/how-to-make-chocolate-mousse

Toasts Français

So, how about some toasts français?  This recipe looks amazing, and for some reason, I've had a craving for french toast.  Anyhow, give it a try!  It's from wikiHow, and here's the link:

http://www.wikihow.com/Make-French-Toast

I was thinking, for my next recipe, maybe chocolate mousse? My grandma has a really good recipe, so once this weekend (or possibly the next) comes around, I think I'll give it a try.  Stay tuned!

-Lhasa

Potatoes? How 'bout mashed...

Mashing potatoes can be difficult.  So I looked up some tricks, and found a good technique.  All credit to this website:

http://listverse.com/2007/09/11/top-10-basic-cooking-tricks/

And here's the article.  Check out the website for more tips!

This method is the French restaurant style of mashing potatoes – it will give you perfect mashed potatoes with no lumps. Peel and halve 6 medium sized potatoes and put them in a pot so they fill the pot about 2/3 of the way. Cover with cold water and add a very liberal amount of salt to the pot (you should be able to taste the salt in the water). Bring to the boil and partially cover the pot with a lid. Depending on the type of potatoes you use, cooking time can range from 10-20 minutes. When the potatoes are soft but not falling apart, remove them from the pot and strain all the water off immediately. Put half to 3/4 of a cup of cream on the stove and bring it to the boil (as soon as it boils turn off the heat). Place the potatoes in to a sieve (the same type you use for sieving flour). Using a sturdy spoon, force the potatoes through the sieve – this is hard work but it is well worth it). Once all of the potatoes have been sieved, put them back in the pot and place this on a low heat on the stove. Add a large knob of butter (30-50gms) and, using a wooden spoon, mix the butter in to the potatoes. While mixing start pouring some of the hot cream in to the mix – this will help melt the butter and adds depth of flavor and creaminess to the mash. Use only enough cream to make the potatoes in to a thick paste. Add a good grating of nutmeg. Taste for seasoning and add pepper and more salt if it is needed. Serve immediately.

Ranch Sauce

Okay, as a side to the chicken wings I just posted, here is a ranch sauce.  Now, I know that, if the chicken wings are really spicy, then this is an awesome dip to cool your mouth off.  I also got it from Saveur, and here's the link to the website where I found it:

http://www.saveur.com/article/Recipes/Ranch-Dressing


MAKES ABOUT 1 1⁄2 CUPS

This condiment isn't just for salads—it's also a dip, a marinade, and a flavoring for snack foods (think Doritos).

1 cup mayonnaise
1 tsp. onion salt
1⁄4 tsp. dried chives
1⁄4 tsp. dried parsley
1⁄4 tsp. garlic powder
1⁄4 tsp. salt
1⁄4 tsp. freshly ground white pepper
Pinch ground dried oregano
1 cup buttermilk

1. Put mayonnaise, onion salt, chives, parsley, garlic powder, salt, pepper, and oregano into a medium mixing bowl and stir to combine. Beat mayonnaise mixture with an electric mixer on low speed for about 5 seconds, then increase speed to medium and beat until smooth, about 20 seconds. Scrape dressing down sides of bowl with a rubber spatula. Increase speed to high and gradually add buttermilk, beating constantly until all the buttermilk is incorporated and the dressing is very smooth, about 2 minutes more.

2. Cover and refrigerate dressing for at least 12 hours. Stir dressing well before serving. Dressing will keep, refrigerated in a cover container, for up to 2 weeks.

Chile-Spiced Grilled Chicken

Also known as Pollo al Horno.  I was looking through recipes on Saveur and found this one, which looks delicious. Since I didn't make this recipe up, here's the link the to website where I found it:

http://www.saveur.com/article/Recipe/Mexico-Chile-Spiced-Chicken

And now for the recipe:

INGREDIENTS

2 tbsp. prepared yellow mustard
2 tbsp. kosher salt
1 tbsp. achiote paste, such as El Yucateco (available at mexgrocer.com)
10 cloves garlic, peeled
5 dried guajillo chiles (available at marxfood.com), stemmed and seeded
Juice of 1 lime
1 (3–4-lb.) whole chicken, cut into 8 pieces
Salsa verde, for serving

INSTRUCTIONS

1. Combine mustard, salt, achiote paste, garlic, chiles, juice, and 1 cup boiling water in a blender, and purée until very smooth, at least 1 minute. Transfer to large bowl, and add chicken; toss to coat, and then cover and let marinate in the refrigerator for at least 4 hours or overnight.

2. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium heat.) Remove chicken from marinade, and working in batches, add chicken to grill, and cook, turning once, until charred in spots and cooked through, about 30 minutes. Transfer to a serving platter, and serve with salsa verde on the side.

Indian Cuisine

So, I went over to a woman's house, and she cooked us lovely Indian cuisine.  Now, I didn't actually get the recipes, but here are some pictures, just for fun.

(Sorry for the quality of the pics, but I had to bring my bad camera to supper because it is smaller.)

Here's some chicken curry:

Spinach and peas, along with a variety of spices: 

Rice (obviously):

Lemon veggie salad:

Beats:

Okay, so this isn't actually Indian, but we brought this dessert.  It's apple/peach/plum crumble, and it was amazing. Maybe I'll post up the recipe a little later.

-Lhasa

Recipe four: Healthy Muffins

Looking for a healthy muffin?  Well, this recipe is sure to make your mouth-water.  Actually, scratch that.  The aesthetic appeal isn't that great, although the taste is pretty good.

Okay, here are the ingredients:

Dry ingredients:

-2 cups chopped oats

-1 tsp. baking powder

-1/2 ground flaxseed

Wet ingredients:

-3 egg whites

-1 cup low ricotta cheese

-1/4 cup vegetable oil

-1/2 cup brown sugar

In a separate bowl, mash up four bananas.

Blend all the wet ingredients together, and then mix the dry ingredients in a separate bowl.

After that, stir together the two bowls. Stir in bananas. Butter the muffin and/or cake tray, and pour in mix.  Slice up some peaches and place it on the cake, and into the muffins.  Now, the recipe didn't tell me exactly how long to cook for, so just cook it to whatever temperature works with your stove.

And there you go, healthy muffins and cake!  Now, it may not look the best, but it definitely tastes good.  So give it a try, and tell me what you think.  

-Lhasa

Gluten-Free Pancakes

Today, I'm off to go cook some Indian dishes!  Maybe I can take a few pics and post them with the next recipe :D But for now, here is a recipe for gluten-free pancakes.  I didn't make it up, I got it off Taste of Home website.  Here's the link:

http://www.tasteofhome.com/recipes/Gluten-Free-Pancakes

Anyway, here's the recipe (check out the website for more info about the meal):

Ingredients

• 1 cup brown rice flour
• 1/2 cup potato starch
• 1/2 cup ground almonds
• 3 teaspoons sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1 cup fat-free milk
• 2 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1/3 cup miniature semisweet chocolate chips, optional

Directions

• In a large bowl, combine the rice flour, potato starch, almonds, sugar, baking powder and salt.
• In another bowl, whisk the eggs, milk, butter and vanilla; stir into dry ingredients just until moistened. Stir in chocolate chips if desired.
• Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown. Yield: 12 pancakes.

Editor's Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.

Limoncello Freeze

Limoncello freeze! I fell in love with it as soon as I heard limon.  You see, I have a thing for lemons, or anything lemon related.  Anyhow, here is the recipe.  I didn't actually come up with this recipe, I got it from the Cooking Light magazine website.  Here's the link to the website:

http://www.cookinglight.com/food/recipe-finder/no-bake-desserts-00412000075876/page9.html

And here is the recipe off the Cooking Light:

Ingredients

• 1/4 cup lemon curd
• 2 1/2 tablespoons Limoncello (lemon-flavored liqueur)
• 2 cups vanilla low-fat ice cream 
• 4 vanilla meringue cookies, crushed (about 1/2 cup)
• 
  
• Preparation
• 1. Combine curd and liqueur in a small bowl, stirring with a whisk to blend. Add ice cream to curd mixture; stir to blend. Spoon 1/2 cup ice cream mixture into each of 4 bowls; top each with 1 crushed meringue cookie.

Frozen Yogurt Pops

I was looking for yummy recipes to end the summer (sorry for bringing it up). Anyway, I did not make up this recipe, I got it from Summer Recipes.  Here's the link to the website:

http://summerrecipes.net/frozen-yogurt-pops/

And here is the recipe from Summer Recipes on how to make Frozen Yogurt Pops:

Ingredients:

• 1 8-oz. container of your favorite flavor of yogurt

Directions:
1. Pour yogurt into paper cups. Fill them almost to the top.

2. Stretch a small piece of plastic wrap across the top of each cup.

3. Using the popsicle stick, poke a hole in the plastic wrap. Stand the stick straight up in the center of the cup.

4. Put the cups in the freezer until the yogurt is frozen solid.

5. Remove the plastic wrap, peel away the paper cup, and eat your pop!

Recipe 3: Spaghetti alla Carbonara

So, for starters, I did not come up with this recipe.  I did, however, make it for supper tonight, and it was amazing.

I got the recipe from Cook's Illustrated, October 2001 issue.  The recipe was written up in the magazine by Bridget Lancaster.  If you have access to the issue, look at it while you cook your recipe, because it gives you some helpful tips.

Anywho, on with the recipe.

You'll need:

1/4 of extra-virgin olive oil
1/2 of bacon (although I used chicken because I had some leftover from my previous recipes)
1/2 dry white wine
3 large eggs
3/4 cup finely grated parmesan
1/4 grated Pecorino Romano
3 small garlic cloves, pressed through a garlic press, or minced to a paste
1 pound spaghetti (obviously)
Salt of pepper (optional, of course)

For starters, I mixed together the meat of choice, eggs, cheese, and garlic, which created a yellowish paste, shown below.

Then, I poured the oil into a skillet, and boiled up some water.

When the oil began to simmer, I poured in the chicken (or whatever meat you choose).  Once the water began to boil, I put the spaghetti into the pot, and let it boil (go with the instructions on the spaghetti package; according to the Cook's Illustrated taste test shows that Rozoni Spaghetti was the best brand to go with, although I didn't have access to the brand). Once the meat begins to golden, add in the wine, and continue cooking until it has burned off.

I then drained the pasta, and added it to the paste I made before.

Then, I added the meat, careful not to let too much oil drip in.

There you go!  Cook's Illustrated Spaghetti Alla Carbonara. I know, I went a bit more fancy with this recipe.  I hope you all enjoyed it, and be sure to check out the issue of Cook's Illustrated.

More recipes to come.


-Lhasa