I Say Tomato, and You Say Tomato

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Dec 292011
 

Here’s a short film (along with some photos) from the fabulous heirloom tomato tasting at Wild Boar Farms on Sunday. It was a great event, and the tomatoes were as delicious as advertised. After gorging on these just-picked beauties, the thought of eating conventional tomatoes seems ridiculous.

You just can’t fight Mother Nature. There are only a few months a year when you should eat fresh tomatoes. Sorry, that’s just the way it is. But, the good news – this is one of them!

So, after watching this, figure out when the next local farmer’s market is, and get some real tomatoes. As far as ways to eat them – keep it simple – it doesn’t get much better than olive oil, salt, maybe some fresh basil and cheese, on crunchy grilled bread. Enjoy!

http://www.vimeo.com/moogaloop.swf?clip_id=1509998&server=www.vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=b5d15a&fullscreen=1

 Posted by at 09:54  Tagged with: , , , , , , ,

Scallops and Arugula with Lentils and Butter Beans – Great Recipe, Horrible Soundtrack

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Dec 282011
 

One great thing about using Apple’s iMovie editing software is the library of instrumental soundtracks that you can use as music in your video clips (Hey, Apple, you made billions last quarter, how about a donation for this plug?). There are a few dozen options, and if you’ve been watching my video recipes for a while, you’ve heard many of them.

This very delicious Scallops and Arugula with Lentils and Butter Bean recipe video features a soundtrack called “watercolor.” At first listen, I thought it was a nice light tune to match with this savory spring dish. But, now that the clip is finished, and I’ve listened to it a few times, I realize that my scallops are accompanied by bad elevator music. So, please forgive me, and I’m sorry about all those dentist office waiting rooms this will remind you of.

In the clip I mention something called the “Maillard effect.” It’s the actual reaction that most cooks incorrectly call “caramelization.” I could explain it to you in my own words, or simply copy and paste from Wikipedia…guess which one this is:

“The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring heat. Like caramelization, it is a form of non-enzymatic browning. In the process, hundreds of different flavor compounds are created. These compounds in turn break down to form yet more new flavor compounds, and so on. Each type of food has a very distinctive set of flavor compounds that are formed during the Maillard reaction.”

I hope that clears things up. Enjoy!

[youtube=http://www.youtube.com/watch?v=a-ODrPMjkOs]

1 pound scallops
2 tbsp olive oil
pinch of cayenne
1 tsp paprika
salt and fresh ground black pepper to taste
1 clove garlic
1 lemon
12 oz jar butter bean (or any large cooked bean)
1 1/2 cup cooked lentils
1/2 tsp dried Italian herbs
2 large handfuls baby arugula

 Posted by at 20:08  Tagged with: , , , , , ,

When you’re missing and ingredient…

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Dec 272011
 

Substitute 1 tsp dried herbs for 1 tbsp fresh herbs.

Try 1 cup minus 2 tbsp all-purpose flour as a substitute for 1 cup cake flour.

Add 1/4 tsp baking soda and 1/2 cup buttermilk to equal 1 tsp baking powder. The

buttermilk will replace 1/2 cup of the liquid indicated in the recipe.

Use 3 tbsp dry cocoa plus 1 tbsp butter or margarine instead of 1 square(1Ounce)

unsweetened chocolate.

Make custard with 1 whole egg rather than 2 egg yolks.

Mix 1/2 cup evaporated milk with 1/2 cup water to replace 1 cup whole milk.

Substitute 1 package(2 tsp) active dry yeast for 1 cake compressed yeast.

Add 1 tbsp instant minced onion, re hydrated, to replace 1 small fresh onion.

Substitute 1 tbsp prepared mustard for 1 tsp dry mustard.

Use 1/8 tsp garlic powder instead of 1 small pressed clove of garlic.

Substitute 2 tbsp of flour for 1 tbsp of cornstarch to use as a thickening agent.

 Posted by at 01:06  Tagged with: , , , , , , ,

A Rainy Sunday Rerun – Sticky Ginger Garlic Chicken Wings

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Dec 262011
 

It’s a cool, rainy day in San Francisco, and I still have a very full day of cooking and photography ahead, but I wanted to take a minute to post this picture, and rerun the video, for sticky ginger garlic chicken wings.

I had to make a batch yesterday to photograph for the cookbook, and I’d forgotten how great this recipe is. It’s definitely my favorite chicken wing recipe, and the one I find most addictive.

You can make these really mild or super hot, but that’s really between you and your endorphins. If by some rare chance you haven’t seen or tried these yet, do it. Enjoy!

[youtube=http://www.youtube.com/watch?v=Ht7mK5dX0es]

Get the ingredient amounts here from the original post…

 Posted by at 05:51  Tagged with: , , , , , , ,

The “Ultimate” Roast Chicken

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Dec 252011
 

This dish will really get “under your skin!” The secret to this amazing roast chicken is the “compound butter” that we will put under the chicken skin. The butter will actually flavor the bird from the inside and create a delicious and crisp-skinned roast chicken.

Try with Easy Potato Gratin!

 Posted by at 22:28  Tagged with: , , , , , ,

Ayam Goreng Lengkuas (Galangal Fried Chicken Recipe)

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Dec 252011
 

Ingredients:
1 kg Chicken, cut into 8 pieces
4 tbsp Shredded galangal
5 tbsp Oil
2 Salam leaves or bay leaves as substitute
1 stalk Lemon grass, bruised
Oil for deep-frying

Spices:
3 cloves Garlic
5 Shallots
3 Candlenuts, roasted
1 tsp Tamarind
1 tsp Chopped turmeric
Salt and sugar to taste

Method :

  1. Combine chicken with ground spices and shredded galangal and mix thoroughly.
  2. Heat oil in a frying pan and fry the chicken.
  3. Add salam leaves and lemon grass.
  4. Cover the pan and fry over low heat, adding a little water if necessary.
  5. Remove the chicken when it is half-cooked.
  6. Deep fry the chicken until golden brown, then drain.
  7. Serve the chicken with fried shredded galangal sprink

Image source:
http://www.jphpk.gov.my

Content source:
http://www.asianonlinerecipes.com

 Posted by at 13:41  Tagged with: , , , , , , ,

Kue Lumpur (Indonesian Mud Cake)

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Dec 252011
 

Ingredients:

75 g margarine or butter
250 ml water
150 g flour, sifted
100 g sugar
1/4 tsp salt
1 tsp vanilla
6 eggs
450 ml coconut cream
100 g raisins
100 g coconut, flesh, slivered

How to:
  1. Melt the margarine/butter in the water, add the flour and blend it until smooth. Add the sugar, salt and vanilla. When the batter is well blended, take off the fire and cool down.

  2. Break the eggs one by one into the batter, beating well after each addition. Add the santan (coconut milk) little by little and beat until batter is smooth.

  3. Heat the mud cake molds, oil them and fill them ¾ full. Cover with their heated kuds and cook until they are half done. Open the lids and cook until they are half done. Open the lids and scatter a few raisins and coconut slivers on top.

  4. Cover again and continue cooking for about 5 minutes. Unmold and serve.
 Posted by at 08:02  Tagged with: , , , , , , ,

Jane Dorion~ Make Ahead Meals For Busy Moms Cookbook Review and Giveaway

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Dec 252011
 

THIS GIVEAWAY IS NOW CLOSED

When I received Jane’s Cookbook in the mail I was excited. I love cookbooks. I received this cookbook a few weeks ago but due to some current difficulties I am just now getting to post the review and giveaway. Sorry about that! It was hard deciding what recipe I liked the best.I saw so many yummy recipes including
Chicken Enchiladas,Make-Ahead Coffee Cake,Spicy Corn Chowder and Peanut Butter Fudge.

Jane’s cookbook Make Ahead Meals for Busy Moms is perfect for moms on the go that don’t have a lot of time to cook Jane’s cookbook encourages making meals in advance and freezing them makes eating at home a great way to save money and time. With so many pages of yummy recipes, you will be sure to be pleased. In the cookbook you will find appetizers, breakfast and brunch recipes. desserts, main dishes, side dishes and soups. You can also visit her blog for some yummy recipes.

Jane Doiron is an elementary school teacher who lives in Massachusetts. Being a busy mom herself with two boys she prepares fabulous  make-ahead meals  that the whole family loves.

For this review I had my eye on the Peanut Butter Fudge recipe. I wanted to make a yummy treat to take to work tomorrow. Since everyone on my shift loves peanut butter, I knew that this yummy fudge recipe would be a hit. But was it good? You bet it was!  I will most definitely be making this recipe again. I apologize for not having pics of the recipe. I dropped my camera and I need to get it repaired.

Peanut Butter Fudge
3 cups sugar
3/4 cup milk
1/2 cup flour
1 cup peanut butter
1 cup marshmallow fluff
1/2 cup walnuts

~A Day Ahead~

 Spray a 7×5 x 1 1/2 inch baking dish with nonstick spray. In a 2 quart saucepan stir sugar and  milk and   heat  until   boiling. Turn heat off and quickly whisk in the flour, peanut butter, marshmallow, and walnuts. Spread mixture into pan with the back of a spoon. Cool on wire rack. Cut into squares. Cover and store at room temperature.


To Enter Giveaway:

Want to win a copy of Make-Ahead Meals For Busy Moms? Leave a comment below stating why you would like to win this cookbook.

Giveaway Starts 2/6 Ends 2/10.

Like My Giveaways And Recipes? Please take the time to help our site by voting on the MOM CENTRAL button on the sidebar. Thanks!!

Disclosure: I received for the review a copy of Make-Ahead Meals For Busy Moms cookbook. No other compensation was received. Winner will be chosen using Random.Org. Winner will have 48 hours to respond or another winner will be chosen. Please leave a valid email address where I can contact you.

 Posted by at 07:12  Tagged with: , , , , , ,

Pickled Grilled Vegetables – Now, Why Didn’t I Think of That?

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Dec 252011
 

This pickled grilled vegetables technique was my favorite new discovery on the Kingsford University trip. It’s quite a simple, and seemingly obvious trick, yet it never occurred to me. It’s times like these when I’m faced with the tragic realization that I’m not as smart and creative as I think I am.


Basically, small pickling cucumbers (which I’ve always called, “pickles,” even if they aren’t pickled yet, just to be confusing), as well as other firm vegetables, are seared briefly over very hot charcoal, before being packed in the sweet and sour pickling liquid.

The grilling imparts a subtle smokiness, as well as a little extra sweetness from the caramelization of the vegetables. I can see these being a regular fixture on the picnic table during the upcoming grilling season. What a perfect compliment to a platter of barbecued pork, or grilled chicken.


These tasted great after just one day, and even better after three. Please don’t ask me how long they will last in the fridge, as I believe they should be eaten before that would become any kind of issue. I hope you give it a try, and be sure to tell me all the fabulous ways you flavored your pickling liquid. Enjoy!

Ingredients:
(Adapted from a recipe by Chris Lilly)
6 pickling cucumbers
1 red bell pepper
1 cup sugar
1 cup white vinegar
1 cup water
2 1/2 tablespoons kosher salt, or to taste
big pinch of red chili flakes
12 black peppercorns
2 cloves garlic
1/4 teaspoon dried dill
 Posted by at 00:35  Tagged with: , , , , , ,

Chicken Cordon Bleu a la MinhSa 3000

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Dec 242011
 

If you’re regular reader of comments here, I’m sure you know Minh “Sa” Chau. He’s my 13-year old protege/wanna-be-chef who’s clearly plotting to put me out of business one day. Minh just posted his first ever video recipe, and compared to my first attempts it’s pretty damn good.

Of course, with the joy and satisfaction of posting your very own video recipe comes the inevitable comments and critiques. So, do the kid a favor and give him some honest feedback. I’m sure he can handle it, and if not, well, he picked the wrong career.

My suggestion to MinhSa 3000; do yourself a huge favor and Google the cooking term “wet hand, dry hand method,” and use it the next time you set up a breading station! By the way, you’re only 13… how did you already win a medal? I’m 46 and still waiting for one.

He has the ingredients listed on his YouTube page in case you want them. Enjoy!

[youtube=http://www.youtube.com/watch?v=SLz2gjttZM0]

 Posted by at 20:50  Tagged with: , , , , , , ,
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