How to smoke in your wok on the stovetop.
Video demo here.
Wednesday, August 4, 2010
Lunch
steamed/pureed zucchini (1.75 medium) + garlic powder + onion powder + fresh parsley (4 bunches) + 15 g Gouda chunks (medium sharp)
halfed grapes
milk (bio) -- sippy cup
big hit with both! the cheese added salty flavordiced/steamed kohlrabi
not a big hit with Mister Bug today. konked out after abt 15 pieces. Lady Bug into it thoughsteamed [frozen] spinach (2 baby portions) + milk (1 cup) + mushroom soup mix (1/2 package)
big hit with both! of course!
halfed grapes
first time! Mister Bug back into spitting out skins. argh. both like it though.blueberries
pure delight.[cool] peppermint tea (1 small leaf) in 125 mL -- small cup
love it.
not into it at all.
The Quest
Challenge: to vary their diet so they never get used to any one thing -- and thus never reject my new creations!
Tuesday, August 3, 2010
Louisiana Chicken Pasta
(a la Cheesecake Factory)
Servings: 6
Chicken:
4 tablespoons vegetable oil
6 skinless boneless chicken breast halves
3/4 cup bread crumbs
1/4 cup grated parmesan cheese
1 cup milk
2 tablespoons flour
Cajun Sauce:
1 tablespoon butter
1 small yellow bell pepper, chopped
1 small red bell pepper, chopped
3/4 small red onion, chopped
3 whole garlic cloves, minced
1 teaspoon crushed red pepper
1 1/4 pints whipping cream
1 cup low-salt chicken broth
4 tablespoons fresh basil, thinly sliced
1 cup grated parmesan cheese
1 package bow-tie pasta
1 cup mushrooms, sliced
salt and pepper
Melt butter in heavy large skillet over medium-high heat. Add yellow and red bell peppers, mushrooms, and onion to same skillet and saute until crisp-tender, about 4 minutes.
Add minced garlic and crushed red pepper to skillet and saute 2 or 3 minutes.
Add whipping cream and chicken stock. Simmer until sauce re-heats and thickens slightly, about 5 minutes.
Add basil and 1 cup grated Parmesan cheese to sauce, stirring to incorporate. Season sauce to taste with salt and pepper. Reduce heat to low, simmer. Sauce will reduce and thicken.
Cook chicken:
Wash and drain chicken breasts. Pound until very thin, as thin or thinner then 1/4-inch thick (the thinner the chicken breasts the better).
Mix breadcrumbs, flour, and Parmesan cheese together. Place milk in dish for dipping.
Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs.
Place in fry pan that the oil has been heated and fry at medium high temperature until golden, crisp, and cooked through. Add more oil as needed. Remove and drain chicken. Keep warm.
Meanwhile, cook bow-tie pasta in large pot of boiling salted water until tender but still firm to bite. Drain and return to pot. Add sauce and toss to coat.
Place pasta with sauce on plate, and top with chicken breast. Serve, passing additional Parmesan separately.
Servings: 6
Chicken:
4 tablespoons vegetable oil
6 skinless boneless chicken breast halves
3/4 cup bread crumbs
1/4 cup grated parmesan cheese
1 cup milk
2 tablespoons flour
Cajun Sauce:
1 tablespoon butter
1 small yellow bell pepper, chopped
1 small red bell pepper, chopped
3/4 small red onion, chopped
3 whole garlic cloves, minced
1 teaspoon crushed red pepper
1 1/4 pints whipping cream
1 cup low-salt chicken broth
4 tablespoons fresh basil, thinly sliced
1 cup grated parmesan cheese
1 package bow-tie pasta
1 cup mushrooms, sliced
salt and pepper
Melt butter in heavy large skillet over medium-high heat. Add yellow and red bell peppers, mushrooms, and onion to same skillet and saute until crisp-tender, about 4 minutes.
Add minced garlic and crushed red pepper to skillet and saute 2 or 3 minutes.
Add whipping cream and chicken stock. Simmer until sauce re-heats and thickens slightly, about 5 minutes.
Add basil and 1 cup grated Parmesan cheese to sauce, stirring to incorporate. Season sauce to taste with salt and pepper. Reduce heat to low, simmer. Sauce will reduce and thicken.
Cook chicken:
Wash and drain chicken breasts. Pound until very thin, as thin or thinner then 1/4-inch thick (the thinner the chicken breasts the better).
Mix breadcrumbs, flour, and Parmesan cheese together. Place milk in dish for dipping.
Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs.
Place in fry pan that the oil has been heated and fry at medium high temperature until golden, crisp, and cooked through. Add more oil as needed. Remove and drain chicken. Keep warm.
Meanwhile, cook bow-tie pasta in large pot of boiling salted water until tender but still firm to bite. Drain and return to pot. Add sauce and toss to coat.
Place pasta with sauce on plate, and top with chicken breast. Serve, passing additional Parmesan separately.
Louisiana Chicken Pasta
(a la Cheesecake Factory)
Servings: 6
Chicken:
4 tablespoons vegetable oil
6 skinless boneless chicken breast halves
3/4 cup bread crumbs
1/4 cup grated parmesan cheese
1 cup milk
2 tablespoons flour
Cajun Sauce:
1 tablespoon butter
1 small yellow bell pepper, chopped
1 small red bell pepper, chopped
3/4 small red onion, chopped
3 whole garlic cloves, minced
1 teaspoon crushed red pepper
1 1/4 pints whipping cream
1 cup low-salt chicken broth
4 tablespoons fresh basil, thinly sliced
1 cup grated parmesan cheese
1 package bow-tie pasta
1 cup mushrooms, sliced
salt and peper
Melt butter in heavy large skillet over medium-high heat. Add yellow and red bell peppers, mushrooms, and onion to same skillet and sauté until crisp-tender, about 4 minutes.
Add minced garlic and crushed red pepper to skillet and sauté 2 or 3 minutes.
Add whipping cream and chicken stock. Simmer until sauce re-heats and thickens slightly, about 5 minutes.
Add basil and 1 cup grated Parmesan cheese to sauce, stirring to incorporate. Season sauce to taste with salt and pepper. Reduce heat to low, simmer. Sauce will reduce and thicken.
Cook chicken:
Wash and drain chicken breasts. Pound until very thin, as thin or thinner then 1/4-inch thick (the thinner the chicken breasts the better).
Mix breadcrumbs, flour, and Parmesan cheese together. Place milk in dish for dipping.
Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs.
Place in fry pan that the oil has been heated and fry at medium high temperature until golden, crisp, and cooked through. Add more oil as needed. Remove and drain chicken. Keep warm.
Meanwhile, cook bow-tie pasta in large pot of boiling salted water until tender but still firm to bite. Drain and return to pot. Add sauce and toss to coat.
Place pasta with sauce on plate, and top with chicken breast. Serve, passing additional Parmesan separately.
Servings: 6
Chicken:
4 tablespoons vegetable oil
6 skinless boneless chicken breast halves
3/4 cup bread crumbs
1/4 cup grated parmesan cheese
1 cup milk
2 tablespoons flour
Cajun Sauce:
1 tablespoon butter
1 small yellow bell pepper, chopped
1 small red bell pepper, chopped
3/4 small red onion, chopped
3 whole garlic cloves, minced
1 teaspoon crushed red pepper
1 1/4 pints whipping cream
1 cup low-salt chicken broth
4 tablespoons fresh basil, thinly sliced
1 cup grated parmesan cheese
1 package bow-tie pasta
1 cup mushrooms, sliced
salt and peper
Melt butter in heavy large skillet over medium-high heat. Add yellow and red bell peppers, mushrooms, and onion to same skillet and sauté until crisp-tender, about 4 minutes.
Add minced garlic and crushed red pepper to skillet and sauté 2 or 3 minutes.
Add whipping cream and chicken stock. Simmer until sauce re-heats and thickens slightly, about 5 minutes.
Add basil and 1 cup grated Parmesan cheese to sauce, stirring to incorporate. Season sauce to taste with salt and pepper. Reduce heat to low, simmer. Sauce will reduce and thicken.
Cook chicken:
Wash and drain chicken breasts. Pound until very thin, as thin or thinner then 1/4-inch thick (the thinner the chicken breasts the better).
Mix breadcrumbs, flour, and Parmesan cheese together. Place milk in dish for dipping.
Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs.
Place in fry pan that the oil has been heated and fry at medium high temperature until golden, crisp, and cooked through. Add more oil as needed. Remove and drain chicken. Keep warm.
Meanwhile, cook bow-tie pasta in large pot of boiling salted water until tender but still firm to bite. Drain and return to pot. Add sauce and toss to coat.
Place pasta with sauce on plate, and top with chicken breast. Serve, passing additional Parmesan separately.
Monday, August 2, 2010
Milk Product Relationships
In Europe, the dairy world is much more expansive than the USA dairy world, as regulated by the FDA.
I've never found anyone who could tell me the differences between heavy/whipping/table cream/half and half, or where Germany's quark fits in (it's not found in the USA), or if crème fraiche differs from cream cheese, or how where cheese curds, cottage cheese, marscapone and buttermilk fit in the big picture...
Enter: this chart. Incredible! So glad to have it all laid out clearly.
I've never found anyone who could tell me the differences between heavy/whipping/table cream/half and half, or where Germany's quark fits in (it's not found in the USA), or if crème fraiche differs from cream cheese, or how where cheese curds, cottage cheese, marscapone and buttermilk fit in the big picture...
Enter: this chart. Incredible! So glad to have it all laid out clearly.
Jello 1-2-3
Disclaimer: I've only made Jello once in my life. But I believe every culinary artist should know how to make a Jello creation. Just because.
It was discontinued in 2002, but the 3-layered-parfait always was a bit of a scientific wonder (creepy, even?) to me. Here's the homemade version Jello 1-2-3 recipe.
How to Halve Recipe
Taken from this Kraft site:
Jello 1-2-3 QA answered:
It was discontinued in 2002, but the 3-layered-parfait always was a bit of a scientific wonder (creepy, even?) to me. Here's the homemade version Jello 1-2-3 recipe.
Jello 1 2 3
aka
JELL-O Magic Mousse
Three layers are made as the jello cools in the refrigerator.
prep time
10 min
total time
8 hr 10 min
makes 6 servings
Ingredients:
3 cups boiling water
3 cups boiling water
1 pkg. (6 oz.) JELL-O Strawberry Flavor Gelatin
1 tub (16 oz.) COOL WHIP Whipped Topping, thawed
Directions:
ADD boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Whisk in COOL WHIP until well blended. (Mixture will be thin.)
Directions:
ADD boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Whisk in COOL WHIP until well blended. (Mixture will be thin.)
POUR into 10 glasses or dessert dishes, 1-1/2-qt. bowl or 6-cup mold sprayed with cooking spray.
REFRIGERATE 8 hours or until firm. If using mold, unmold dessert onto serving plate just before serving.
Kraft Kitchens Tips
Shortcut
Is the COOL WHIP still frozen? No need to worry. Just follow the recipe as directed, using the still-frozen COOL WHIP. Just be sure to stir the gelatin mixture until the COOL WHIP is completely melted as directed before pouring into the glasses, dessert dishes, bowl or mold.
How to Halve Recipe
This recipe can easily be halved to make 5 servings. Prepare as directed, using 1-1/2 cups boiling water, 1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin and 1 tub (8 oz.) COOL WHIP Whipped Topping. Pour into 5 glasses or dessert dishes, 1-qt. bowl or 3- to 4-cup mold sprayed with cooking spray.
Taken from this Kraft site:
Jello 1-2-3 QA answered:
Subscribe to:
Posts (Atom)
