Author: Robert Andrews

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• Pastitsio
• Parmesan Cheese Sauce
• Preparing Pasta
• Ricotta Manicotti
• Basic Tomato Sauce
• Green Beans with Caramelized Shallots
• Food Facts
  • Bleu Cheese
  • Danish Blue
  • Roquefort
• Salmon Cakes
• Fig Spread
• Macaroni and Cheese
• Holiday Potluck

Dough

• 1/4 C warm water
• 1 pkg yeast
• 1/2 C warm milk
• 1/4 C sugar
• 1 egg
  – Whisk together
• 2 1/2 C AP flour
• 1 tsp salt
  – Pulse dry ingredients
• 2 sticks cold butter – cut into tabs
  – Pulse to pea size with dry ingredients
  – Fold wet and dry together
• DO NOT overmix
  – Wrap in plastic
  – Refrigerate 10 hours

1. Dust counter with flour – use sugar shaker
   Dust both sides
2. Flatten and roll
3. Fold (tame) into a square
4. Dust and flatten
5. Fold into thirds
6. Roll from center – outward
7. Keep square shape
8. Fold into thirds again
9. Cut in half
10. Wrap both halves (separately) in plastic
11. Refrigerate 1-20 hours
    The next day
12. Dust surface with flour
13. Roll into 10×20 square on floured surface
14. Cut into 5 inch squares

Filling

• Fill with 1 rounded tsp of filling
• Add 1 tsp pastry cream
  – Paint edges with egg wash
  (1 egg and 1 tsp water)
• Fold (see Folding Techniques)

Apricot Filling

• 1 C sugar
• 1 C apricots
• 1/2 C water

Prune Filling

• 1 C sugar
• 1 C prunes
• 1/2 C water
• 1 tsp cinnamon
• 1/2 tsp vanilla

Alternative Filling

• Raspberries
• Blueberries
• Blackberries
• Strawberries
• Lingonberries
• Cranberries

Confectioner Cream

• 1 C heavy cream or Half and Half
• 1 1/2 TBL cornstarch
• 2 TBL granulated sugar

1. Microwave 1 minute, then stir
2. Microwave another minute, then stir
3. Switch to microwave time of 30 seconds, then stir
4. Repeat about four more times until quite thick
5. Temper in 1 egg yolk mixed with 1 tsp vanilla
6. Once tempered, mix all together
7. Chill 30 minutes before using

Filling Preparation

• Chop desired filling in food processor to chop, not quite to puree
• Mix with 2 TBL lemon
• Optional: 1/2 tsp almond extract
• You can jar and refrigerate

Microwave

Microwave for 10 minutes, stirring every 60 seconds

Stovetop

Bring to a simmer and cook 5 minutes, stirring continually

Folding Techniques

Packet

1. Put filling in center
2. Pick up all four corners
3. Bring to the center over top of the pastry
4. Pinch together
5. Twist to secure

Tre Hjorne

1. Put filling in center
2. Fold opposite two corners together
   – create a triangle (three corners)
3. Put a little twist in the two pointed corners

Spandaur

1. Put filling in center
2. Put opposite corners – one on top of the other
   – this will create a kind of a roll
3. Secure with egg wash
4. Egg wash and decorate with scraps

Half Circle Fold

1. Cut the edges off the square, creating a circle
2. Put filling in center
3. Fold the circle into half
4. Secure – paint edges with egg wash
5. Use the leftover pieces to create a decoration
6. Secure with egg wash

Star Fold

1. Put filling in center
2. Slice from filling to each of the four points
   You will have an X with no cut under the filling
3. Secure – paint edges with egg wash
4. Fold over left sides, leaving the right sides pointed out

After Folded

1. Put parchment paper on a baking sheet
2. Place folded pastries parchment paper
3. Let rise 30 minutes
4. Brush with egg whites
5. Sprinkle with Pearl or Turbinado Sugar
6. Bake 400º for 10 minutes

Icing

• 1/2 C confectioner sugar
• 2-3 tsp milk (start with 2)
• Put into sandwich bag and secure the open end
• Cut the merest tip from the bag
• Squeeze icing out – drizzle randomly over top

 

1. Saute 1/2 chopped onion for five minutes
2. Add 1/2 stalk chopped celery and cook for four more minutes
3. Add one clove chopped garlic and stir for 30 seconds
4. Remove from heat and set aside to cool
5. Combine 3/4 LB ground beef, 1/2 LB ground pork and 1/2 LB ground veal
6. Mix in 2 TBL Dijon mustard, 1/4 C sour cream, 1/4 C bread crumbs and your sauteed onion mixture
7. Form 4 patties
8. Salt and pepper to taste
9. Cook about 6 minutes per side on high heat

1. Peel and cut Plantains into medallions
2. Fry for 3 minutes in safflower oil
3. Remove from oil and smash while hot
4. Put them back in the fry oil for 2 minutes
5. Put onto draining rack and salt while still hot

Start here:   GOOGLE IMAGES

Start with bags labeled “long-grain sticky rice,” “sweet rice” or “glutinous rice.”  If it isn’t on the shelves of your local grocery, check the ethnic foods section.  If it’s not there, visit a nearby Asian or international grocer.  Still no luck, here is a link from Amazon.  CLICK HERE

Sticky rice gets its stickiness from starch;  that is amylopectin (not so much amylose) While it does contain a little bit of amylose, it’s an insignificant amount. It’s the amylopectin, that creates the stickiness of sticky rice.

1. Cook short grain sticky rice

Measure 1/2-3/4 C rice and 1 C water into the pot. Let the rice soak for at least four hours or overnight. Add 1/2 teaspoon of salt and stir. Place the pot over high heat and bring the water to a boil. Turn the heat to medium low and cover the pot, leaving the lid slightly off on one side to vent. Cook for 10 minutes – Stir once, and once only at 2-3 minutes.  DO NOT stir the rice again while cooking! After 10 minutes, check to see if the rice has absorbed all of the water by pulling the rice away from the center with a fork to create a hole.   If there is still water, continue cooking for 5 more minutes or until the liquid has been absorbed. Remove the pot from the heat and place the lid on securely. Allow the rice to stand for 10 minutes before serving or using.

1. Decide what will be in the center of your balls:
   1. Salmon:  Sear 8 salmon strips for 30 seconds per side.  Sprinkle with salt.
   2. Plums:  Pit 8 plums
   3. Sausage:  Cook Smokey Links
2. Put 1 1/2 TBL rice in the center of your palm
3. Create a hole in the center
4. Fill the hole with your filling
5. Form into a ball, enclosing the filling
6. Shape into a triangle (for appearance)
7. Tightly press to hold the shape, but not too tight
8. Put a strip of wet seaweed around the ball – shiny side out

Serve with soy sauce

1. Thaw out Puff Pastry
2. Roll to approx 8 x 20
3. Put onto a piece of parchment paper for easy moving
4. Cut one third of opposite sides
   First Side:  ////////
   Other Side: \\\\\\\
5. Put jam or pie filling in the center
6. Starting to the bottom fold left side up, then right, then left, then right…
7. Brush top with egg wash
8. Put on baking sheet
9. Let rise 30 minutes
10. Bake at 450º for about 10 minutes – rotating halfway
11. Drizzle with 1/2 C confectioner sugar, 1 tsp instant coffee, and 1-2 TBL hot water

This was inspired by Chef Todd – yes… one of those infomercial chefs.  Please note:  These recipes have been created, but have not yet been tested.  Anyway, the idea is valid:

1. Sear your chicken in a hot skillet with 1 TBL butter, 1 TBL safflower oil, and 1/2 tsp salt and 1/2 tsp pepper.
2. Set chicken aside and add Step 3 ingredients to the skillet.

French Chicken

3. Add 1 TBL butter and 1 TBL flour and stir to mix
4. Add 1/2 Vidalia onion, sliced thinly, and continue to stir to create a roux
5. Add 1/4 C chicken stock and stir until your roux is smooth
6. Add 1 C white wine and stir until simmering
7. Add 1/4 C thin egg noodles
8. Stir until the noodles are nearly done
9. Add a splash of cream (about 1 TBL) and stir to mix
10. Nestle your chicken back into the pot, bring back to a simmer, then serve

Spanish Chicken

3. Add 1 TBL butter and 1 diced potato to the pan
3. Optionally, you can add 2 TBL uncooked rice and 1/2 C chicken stock
4. Cook until potato starts to color, then add one sliced red onion
5. While that cooks, slice one red bell pepper
6. Optionally add mushrooms
7. Add 1/2 C chicken stock and stir to combine
8. Nestle your chicken back into the pot, bring back to a simmer, then serve

Hawaiian Chicken

3. Deglaze your pan with 1/4 C each soy sauce, brown sugar, and pineapple juice
4. Bring up to a simmer and cook to reduce to about half.
5. Meanwhile, add 1 tsp ground ginger and 1 TBL ketchup
6. When the mixture starts to get thick, add 1 C chopped pineapple
7. Nestle your chicken back into the pot, bring back to a simmer, then serve
8. Garnish with chopped cilantro

Italian Chicken

3. In a separate pot, boil water and add 1/2 C penne pasta – cook al dente then strain and set aside
4. Deglaze your pan with 1/2 C white wine
5. Add 1 can tomato sauce (or canned spaghetti sauce)
6. Add 1 TBL scallions and 1 TBL dried oregano
7. Add 1 can (drained) diced tomato or tomato pieces
8. Optionally put in thin slices of Italian sausage
9. Nestle your chicken back into the pot, and distribute your pasta around the chicken in the juices.
10. Sprinkle grated Parmesan across the meat and pasta
11. Bring back to a simmer, then serve
12. Garnish with chopped parsley

Asian Chicken

3. In a separate pot, cook rice and set aside
4. Deglaze your pan with 1/4 C soy sauce and 1/4 C sake, rice wine or mirin
5. Add 1/4 teriyaki sauce, 1/4 C brown sugar, 1 TBL fresh grated ginger and more sake or mirin
6. Add 1/4 C each small broccoli florets, sliced red bell pepper and Shitake mushrooms
7. Cook to reduce, meanwhile, cut fresh chives in 1/2 inch pieces on the bias (whites and greens) – set aside
8. Nestle your chicken back into the pot, and bring back to a simmer
9. Plate on top of cooked rice
10. Garnish with sesame seeds and chives

Chicken Stroganoff

3. Add 1 TBL butter and 1 TBL flour and stir to mix
4. Add 1/2 Vidalia onion, sliced thinly, and continue to stir to create a roux
5. Add 1/4 C veal or beef stock and stir until your roux is smooth
6. Add 1/2 C more stock, 1/2 C water, and add 1/4 C thin egg noodles
7. Stir until the noodles are nearly done
8. Add a splash of cream (about 1 TBL) and stir to mix
9. Cut your chicken into strips AGAINST the grain
10. Nestle your chicken back into the pot, bring back to a simmer, then serve

 

1. Add 6 C water to a pot
2. Add 3 bay leaves, 2 tsp salt, 2 tsp Old Bay Seasoning, 1 tsp red pepper flakes, 1 TBL sugar and juice from one lemon
3. Bring a pot of water up to a boil
4. Thread 5-6 shrimp onto skewers – skins off, tails on
5. Put into the hot water for three minutes only, then onto a bed of ice (not ice water)
6. Crisp up two slices of bacon in a pan.  Start with a cold or warm pan – NOT HOT
7. After cooking, put shrimp spread onto a soft roll
8. Put on a layer of Bib lettuce
9. Add shallots, celery, shrimp and bacon

Shrimp Spread

• 2 TBL mayonnaise
• 1/2 Old Bay Seasoning
• 2 dashes Grandpa’s Thunder Powder
• juice from one lemon

 

Bagna càuda (Piedmontese: [ˈbɑɲa ˈkɑʊ̯da], meaning “hot dip”), is a hot dish made from garlic and anchovies, originating in Piedmont, Italy during the 16th century. The dish is served and consumed in a manner similar to fondue, sometimes as an appetizer, with raw or cooked vegetables typically used to dip into it.

Pie dough – either make your own USING THIS RECIPE or use THIS ONE if you want a sweeter dough, or buy one at the grocery. Pepperidge Farms makes a good dough.

1. Slice thin and caramelize one onion in 1 TBL butter and 1 TBL EVOO.  Cook low and slow.
2. Add 1 TBL sugar, 1 TBL balsamic vinegar and a bit of rosemary and black pepper.
3. Add 2 cloves minced garlic and stir 15 seconds.
4. Add in one can drained tomato pieces and kalamata olives
5. Toss all to combine, then top with pieces/slices of brie
6. Bake at 350º for 10-15 minutes
7. Serve with a side of olive taponade and chopped chive on top.

• Cut off much, but not all of the fat.
• Cut meat into 2-3 inch cubes
• The key is to marinate the pork overnight in bitter orange juice.  In Arizona, we know that as Seville Oranges or Ornamental Oranges.
• Next day, pat the pork dry and sear all sides
• Once you finish the prep, use THIS RECIPE.