Author: Robert Andrews

Maple Glazed Apples

Chef Maggie Norris of Whisked Away Cooking School (here in Phoenix) prepared this recipe.  This is my best attempt at recreating it from what I observed.

Combine in a bowl – your Maple Glaze:

  • 1 block of cream cheese
  • 4 TBL butter
  • 1/2 C brown sugar
  • 1/4 C maple syrup
  1. Preheat your oven to 350º
  2. Cut out the stem of your apple
  3. Cut a cylinder down into the core of your apple, being careful to not go through the sides or bottom.
  4. Cut a circle surrounding the core – halfway between the peel and the core
  5. Cut slices into the peel of the apple, about 1/4 inch in
  6. Cut slices from the core, going to the outside about 1/4 inch out
  7. Your goal is to create nooks and crannies without allowing any of the glaze to leak out.
  8. Place the apple in a small square of foil and fill all the nooks and crannies with your Maple Glaze
  9. Bake for 45 minutes
  10. Carefully plate and top with more Maple Glaze.

Here is an easy alternate

Combine in a bowl – your Maple Glaze:

  • 1 block of cream cheese
  • 4 TBL butter
  • 1/2 C brown sugar
  • 1/4 C maple syrup
  1. Preheat your oven to 350º F.
  2. Cut your apple in quarters.
  3. Cut the seeds out.
  4. Cut three of the wedges into thin slivers.
  5. Grate the fourth wedge using a large hole grater.
  6. Place the apples in a pretty pattern in a greased ramekin.
  7. Sprinkle the grated apple over top of the slices.
  8. Drizzle the top of the apple heavily with your Maple Glaze
  9. Sprinkle to top of the Maple Glaze with Turbinado Sugar
  10. Bake for 45 minutes
  11. Serve hot, but warn your guests of the molten filling.

Freezing Herbs and other Stuff

Not just freezing, but drying and preserving.  This is intended only to give brief instructions.  For details about why some of it is being done this way, check the internet.

Cilantro

Parsley

Sage

Rosemary

Bay Leaves

Don’t Freeze

  • Eggs:  You can freeze 12 egg whites and 2 egg yolks with reasonable results, but it will be just a bit rubbery.

Freezing Fruits

This is intended only to give brief instructions.  For details about why some of it is being done this way, check the internet.

Note that you are preserving flavor, but not texture.  That is strawberries will be good in smoothies, jam or ice cream topping, but not as a munchable treat.

You should freeze fruits when they’re at their peak of freshness. Blanch fruits for 30 seconds first, then submerge in ice water to cool quickly. Dry thoroughly. Freeze for the first 12 hours on a rimmed baking tray, then move to  heavy-weight, air-tight containers or freezer bags.

Rather than reinventing the wheel, the following text is from MyBluePrint.com.

From MyBluePrint.com

How to freeze 40 types of fruit

Here’s your comprehensive guide to freezing all kinds of fruit.

Apples

  1. Peel, core and slice your apples.
  2. Rub the exposed fruit with lemon juice.
  3. Pre-freeze.
  4. Transfer to an airtight container.
  5. Freeze for up to 6 months.

Apricots

  1. Blanch apricots for about 20 seconds, then plunge in ice water and strain. This prevents the skins from becoming firm and tough during the freezing.
  2. Pat dry and, if desired, remove the skins.
  3. Slice in half and remove the pits.
  4. Rub the exposed fruit with lemon juice.
  5. Pat dry and pre-freeze.
  6. Transfer to an airtight container
  7. Freeze for up to 3 months.

Avocado

Storing in halves:

  1. Cut the avocado in half; remove the peel and the seed.
  2. Rub the exposed fruit with lemon juice.
  3. Putt into an airtight container or freezer bag. (No need to pre-freeze.)

Storing as purée:

  1. Purée the avocado.
  2. Mix in a few drops of lemon or lime juice to prevent browning.
  3. Transfer to an airtight container.
  4. Freeze for up to 3 months.

Bananas

Bananas are actually easy to freeze in a variety of ways. Choose extremely ripe bananas, as their flavor will preserve best.

  1. Remove the peel, and decide if you want to save the bananas whole, cut into chunks or puréed.
  2. If freezing them whole or in chunks, pre-freeze. No need to pre-freeze purée.
  3. Transfer to an airtight container.
  4. Freeze for up to 6 months.

Blackberries

  1. Wash and pat dry.
  2. Pre-freeze.
  3. Transfer to an airtight container.
  4. Freeze for up to 6 months.

Note: Berries can really benefit, texture-wise, from adding a little sugar before freezing. If desired, toss the berries with sugar (about 1/3 cup per pint) before pre-freezing.

Blueberries

  1. Wash and pat dry.
  2. Pre-freeze.
  3. Transfer to an airtight container.
  4. Freeze  for up to 6 months.

Cherries

  1. Wash your cherries.
  2. Remove the stems and pits.
  3. Pre-freeze.
  4. Transfer to an airtight container.
  5. Freeze for up to 6 months.

Coconut

  1. Remove the husk.
  2. Drain (and save) the milk. The liquid can also be frozen for up to 6 months, in a separate container.
  3. Cut the white coconut “meat” into hunks or shred it.
  4. Pre-freeze.
  5. Transfer to an airtight container.
  6. Freeze for up to 6 months.

Dried coconut can also be frozen: Simply place it in an airtight container and store for up to 6 months. No need to pre-freeze.

Cranberries

  1. Wash and dry the cranberries.
  2. Pre-freeze.
  3. Transfer to an airtight container.
  4. Freeze for up to 6 months.

Dates

  1. Cut and pit the dates.
  2. Pre-freeze.
  3. Transfer slices to an airtight container.
  4. Freeze for up to 6 months.

Dragonfruit

  1. Peel the dragonfruit and cut into pieces.
  2. Pre-freeze.
  3. Transfer slices to an airtight container.
  4. Freeze for up to 3 months.

Learn more about dragonfruit in this post!

Eggplant

There are actually a few different methods of freezing eggplant. Here are two:

Method 1:

  1. Blanch the eggplant for 3-4 minutes, then plunge it in ice water to cool.
  2. Pre-freeze.
  3. Transfer to an airtight container.
  4. Freeze for up to 3 months.

Method 2:

  1. Slice into coins, and bake at 350 F until tender, 10-15 minutes (not totally browned).
  2. Remove from oven, and let cool.
  3. Pre-freeze.
  4. Transfer to an airtight container.
  5. Freeze for up to 3 months.

Figs

  1. Wash and dry the figs; if desired, cut in half or pieces.
  2. Pre-freeze.
  3. Transfer to an airtight container.
  4. Freeze for up to 3 months.

Grapes

Two options here! The first is easier, in my opinion, but it’s totally up to you.

Method 1:

  1. Break the grapes up into small clusters (still on their stems).
  2. Place in an airtight container.
  3. Freeze for up to 6 months.

Method 2:

  1. Remove the grapes from their stems.
  2. Pre-freeze.
  3. Transfer to an airtight container.
  4. Freeze for up to 6 months.

Note: Once defrosted grapes will have a different texture; however, I find their texture eaten straight from the freezer pleasant, as well.

Grapefruit

  1. Cut the grapefruit into pieces, or unpeel and separate the sections.
  2. Pre-freeze.
  3. Transfer to an airtight container.
  4. Freeze for up to 6 months.

Guava

  1. Wash, peel and cut your guava in half.
  2. Rub the exposed fruit with lemon juice.
  3. Pre-freeze.
  4. Transfer to an airtight container.
  5. Freeze for up to 3 months.

Jackfruit

  1. Remove the individual bulbs from the fruit.
  2. Pre-freeze.
  3. Transfer to an airtight container.
  4. Freeze for up to 3 months.

Kiwi

  1. Start with a ripe kiwi. Peel and cut into slices or chunks.
  2. Pre-freeze.
  3. Transfer to an airtight container.
  4. Freeze for up to 6 months.

Kumquats

  1. Start by halving and removing the seeds from your kumquats.
  2. Pre-freeze.
  3. Transfer to an airtight container.
  4. Freeze for up to 6 months.

Lemons and limes

  1. Cut into slices (you can keep or discard the rind).
  2. Pre-freeze.
  3. Transfer to an airtight container.
  4. Freeze for up to 6 months.

Lychee

  1. Peel the fruit.
  2. Pre-freeze.
  3. Transfer to an airtight container.
  4. Freeze for up to 6 months.

Mango

  1. Cut and peel your mango.
  2. Pre-freeze.
  3. Transfer to an airtight container or freezer bag.
  4. Freeze for up to 6 months.

Note: Check out our handy illustrated guide to how to cut a mango!

Melon (watermelon, cantaloupe, etc.)

  1. Cut the melon and remove the tart-tasting area between the rind and the fruit flesh.
  2. Cut into strips or cubes.
  3. Pre-freeze.
  4. Transfer to an airtight container.
  5. Freeze for up to 6 months.

Nectarines

  1. Cut into chunks, removing the pits.
  2. Pre-freeze.
  3. Transfer to an airtight container.
  4. Freeze for up to 6 months.

Oranges

  1. Either cut the oranges into pieces, or unpeel and separate the sections.
  2. Pre-freeze.
  3. Transfer to an airtight container.
  4. Freeze for up to 6 months.

Papaya

  1. Remove the skin and the seeds from the papaya.
  2. Cut into strips or pieces.
  3. Pre-freeze.
  4. Transfer to an airtight container.
  5. Freeze for up to 6 months.

Passionfruit

  1. Cut the passionfruit, and spoon the flesh out into small portions.
  2. Pre-freeze.
  3. Transfer to an airtight container.
  4. Freeze for up to 6 months.

Tip: For an easy way to keep the passionfruit in small portions, spoon the fruit into an empty ice cube tray, and pre-freeze the portions in it. Transfer the frozen cubes of fruit to an airtight container before freezing.

Peaches

  1. Cut into chunks, removing the pits.
  2. Pre-freeze.
  3. Transfer to an airtight container.
  4. Freeze for up to 6 months.

Grandpa’s Note:  Freestone offers the best results.  Cut into quarters or eights, then slice the flesh from the skin.  Freeze the skin and flesh separately, and use the skin for jellies or stocks, and the flesh for jams, marmalades and pies.

Pears

  1. Peel, core and slice.
  2. Rub the exposed fruit with lemon juice.
  3. Pre-freeze.
  4. Transfer to an airtight container.
  5. Freeze for up to 6 months.

Plantains

  1. Start by choosing extremely ripe plantains, as their flavor will preserve best.
  2. Remove the peel, and decide if you want them whole, cut into chunks, or puréed.
  3. If freezing whole or in chunks, pre-freeze. No need to pre-freeze purée.
  4. Transfer to an airtight container.
  5. Freeze for up to 3 months.

Plums

  1. Cut into chunks, removing the pits.
  2. Pre-freeze.
  3. Transfer to an airtight container.
  4. Freeze for up to 6 months.

Pineapple

  1. Cut the pineapple, being sure to remove the tough skin.
  2. Remove the core.
  3. Cut into chunks.
  4. Pre-freeze, then transfer to an airtight container.
  5. Freeze for up to 6 months.

Pomegranate

  1. Cut and de-seed the pomegranate.
  2. Scatter the arils in a single layer on a baking sheet.
  3. Pre-freeze.
  4. Transfer to an airtight container.
  5. Freeze for up to 6 months.

Learn how to de-seed a pomegranate here.

Prunes

  1. Cut and pit.
  2. Pre-freeze.
  3. Transfer slices to an airtight container.
  4. Freeze for up to 6 months.

Quince

  1. Use a towel to scrub off any “fuzzy” bits from the outside.
  2. Peel, core and slice.
  3. Rub the exposed fruit with lemon juice.
  4. Pre-freeze.
  5. Transfer to an airtight container.
  6. Freeze for up to 6 months.

Raisins / dried currants

  1. Place raisins or currants in an airtight container.
  2. Freeze for up to 6 months.

Note: Raisins and dried currants freeze beautifully, with minimal effect to their texture. To make your life easier later, divide into individual portions (or common amounts used in recipes).

Raspberries

  1. Cut into pieces, or leave whole.
  2. Pre-freeze.
  3. Transfer to an airtight container.
  4. Freeze for up to 6 months.

Strawberries

  1. Remove the stems. Cut or leave the berries whole.
  2. Pre-freeze.
  3. Transfer to an airtight container.
  4. Freeze  for up to 6 months.

Tomatoes

  1. Blanch the tomatoes for 1-2 minutes, then plunge in an ice water bath.
  2. Let dry, and cut into chunks or pieces if desired.
  3. Pre-freeze.
  4. Transfer to an airtight container.
  5. Freeze for up to 6 months.

Freezing Vegetables

This is intended only to give brief instructions.  For details about why some of it is being done this way, check the internet.

Blanche

Blanche all vegetables before freezing.  Boil 60-90 seconds, plunge into water bath to stop the cooking process.

Asparagus

Chop into 3 inch pieces.  Blanch 3-5 minutes depending on thickness.  Will keep for up to 18 months.  Good for soups, etc., but will not be crisp for a side.

Avocado

Will keep for up to 18 months.

Broccoli

Cut into bite sized florets.  Blance 3 minutes, then put into a large towel and toss to get as much water out as you can.   Freeze the pieces whole in single-use zip lock bags.  Good steamed or boiled (2 minutes) or in stir fries, quiches and soups.  Broccoli will not have the crunch, but will taste OK.  Use within a year.

Cabbage and Brussels Sprouts

Soak in heavily salted water for 30 minutes to encourage pests to vacate.    Pick off any old leaves, and trim base off.

For cabbage:  Quarter (leaving the stem intact) and freeze.  Keeps only about six months.
For Brussels Sprouts:  Blanche 3-5 minutes depending on the size.  Move to freezer immediately on a rimmed cookie sheet.  Freezing will actually improve the flavor, and they will keep about 18 months.

Cherry Tomatoes

Don’t require blanching.  Rinse well, dry and freeze.  Will keep for up to 18 months.  No longer good for salads, but good for soups, stews, braises, roasting, etc.

Corn

Freeze within 10 hours of being picked, not corn from the supermarket.  Remove kernels from the cob.  Blanche for 4 minutes.  Freeze on a pre-cooled tray so kernels stay separate.  Good for stir fry or on your plate.  Will keep for up to 18 months.

Cucumbers

These are best preserved by pickling.  Read my collection here.

Garlic

This can be dangerous.  READ CAREFULLY.  You can freeze peeled garlic in ice cube trays in olive oil, but DO NOT keep at room temperature for more than a few minutes.  EVER.  Botulism develops quickly.  Go straight into the freezer, and then straight from the freezer to the pot or skillet and cook immediately.  The bacterium Clostridium botulinum can cause death in a few days without medical treatment.  It is safe only if you do it perfectly right.

Green Beans

Blanche, then freeze individual beans laid flat on a pre-cooled tray.  Good for stir fry and soups.  Will keep up to 18 months.

Green onions

Freeze greens and whites separately.  The greens freeze well without any processing.  Blanch the whites for three minutes, and then freeze.  Double bag to avoid onion smell in your freezer.  Will keep for up to 6 months.

Mushrooms

Do not blanche!  Wipe them clean with a dry towel and cut off the end of the stem.  Freeze individually on a tray overnight, then seal in a vacuum bag.  Use within a year as you would fresh mushrooms.

Pumpkin, winter squash, acorn squash, etc

Bake at 350°F for 45 minute, scrape out flesh and let cool and then puree.  Freeze flat in zip lock bags.

Spinach

Will keep for up to 18 months.

Tomatoes

Blanche whole, then remove skin, cut into pieces, then freeze in zip lock bags that lay flat.  Not good for salads, but good for sauces, soups, etc.  Will keep for up to 18 months.

Zucchini

Good for bread, saute, grilling, muffins, pancakes, lasagna, frittata,  pizza,  quiche, and more … Cut into pieces and blanche 3 minutes.  Pat dry and freeze in single-use zip lock bags.

Will keep for up to 18 months.

Don’t freeze:

  • Eggplant: You can, but it will be for babaganoush, etc.  Otherwise use only fresh eggplant and freeze before seeds mature; even then freeze Black, but not Chinese or Thai.
  • Celery: This is mostly water and doesn’t freeze well, and it is readily available in the grocery.  Otherwise, blanche 3 minutes and freeze in sticks.
  • Onions: Cut into large pieces and blanche 5 minutes.  Freeze in a layer and break off what you need for stews and soups.  They will be mushy, but retain flavor.
  • Lettuce:  Not good for anything other than flavoring stocks and soups.
  • Spinach:  Not good for anything other than flavoring stocks and soups.

 

Rather than reinventing the wheel, the following text is from MyBluePrint.com.

From MyBluePrint.com

How to freeze vegetables

Here’s your comprehensive guide to freezing all kinds of vegetables.

Avocado

Storing in halves:

  1. Cut the avocado in half; remove the peel and the seed.
  2. Rub the exposed fruit with lemon juice.
  3. Putt into an airtight container or freezer bag. (No need to pre-freeze.)

Storing as purée:

  1. Purée the avocado.
  2. Mix in a few drops of lemon or lime juice to prevent browning.
  3. Transfer to an airtight container.
  4. Freeze for up to 3 months.

Blackberries

  1. Wash and pat dry.
  2. Pre-freeze.
  3. Transfer to an airtight container.
  4. Freeze for up to 6 months.

Note: Berries can really benefit, texture-wise, from adding a little sugar before freezing. If desired, toss the berries with sugar (about 1/3 cup per pint) before pre-freezing.

Blueberries

  1. Wash and pat dry.
  2. Pre-freeze.
  3. Transfer to an airtight container.
  4. Freeze for up to 6 months.

Cherries

  1. Wash your cherries.
  2. Remove the stems and pits.
  3. Pre-freeze.
  4. Transfer to an airtight container.
  5. Freeze for up to 6 months.

Cucumbers

  1. Slice the cucumbers and remove the skin if desired.
  2. Pre-freeze.
  3. Transfer slices to an airtight container.
  4. Freeze for up to 3 months.

Note: A cucumber will absolutely lose its texture when frozen — it won’t have any crunch. Instead, consider making freezer pickles, which are said to retain crunch (here’s a recipe).

Eggplant

There are actually a few different methods of freezing eggplant. Here are two:

Method 1:

  1. Blanch the eggplant for 3-4 minutes, then plunge it in ice water to cool.
  2. Pre-freeze.
  3. Transfer to an airtight container.
  4. Freeze for up to 3 months.

Method 2:

  1. Slice into coins, and bake at 350 F until tender, 10-15 minutes (not totally browned).
  2. Remove from oven, and let cool.
  3. Pre-freeze.
  4. Transfer to an airtight container.
  5. Freeze for up to 3 months.

Tomatoes

  1. Blanch the tomatoes for 1-2 minutes, then plunge in an ice water bath.
  2. Let dry, and cut into chunks or pieces if desired.
  3. Pre-freeze.
  4. Transfer to an airtight container.
  5. Freeze for up to 6 months.

Alcaparrado

INGREDIENTS

  • 1 can green olives (drained)
  • 1/2 can black olives (drained) – OPTIONAL
  • 1/2 can Kalamata olives (drained)
  • 8 OZ small capers, chopped (drained)
  • 1 red bell pepper, minced
  • 1/4 C red wine or white vinegar
  • 1/4 C extra virgin olive oil
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper or to taste

STEP BY STEP

  • Blister your red bell pepper over a hot gas flame or in the oven broiler.  Cook until it is at least half blackened.  Wrap in foil and let steam for 5 minutes.
  • Combine all other ingredients and toss to mix.
  • Heat on your stove until just simmering, then remove from heat.
  • Peel your bell pepper (DO NOT RINSE) and chop into pieces.
  • Add bell pepper to your mixture
  • Transfer to small sized canning jars.
  • These will keep for a couple of months.

 

Pineapple Dessert

INGREDIENTS

  • Pineapple
  • Honey
  • Dark Rum
  • 1 lime
  • Marscapone cheese

STEP BY STEP

  1. Slice your pineapple in half
  2. Remove skin and eyes
  3. Slice thin sheets of the pineapple
  4. Put onto a place and drizzle with honey
  5. Next drizzle some rum over top
  6. Top with lime zest and lime juice from one lime
  7. Let marinate for about an hour
  8. Position sheets of pineapple to create a wheel on a dessert plate
  9. Drizzle some of the marinate over top
  10. Put a dollop of marscapone in the center
  11. Garnish with a slice of lime

This recipe is from Jacques Pepin

 

Open Faced Grilled Cheese

INGREDIENTS

  • 2 TBL butter
  • 2 TBL AP flour
  • 1 C milk
  • 1/2 C buttermilk
  • 2 TBL Dijon mustard
  • Ham or crisp bacon
  • salt and pepper to taste

STEP BY STEP

  1. PREPARE YOUR BECHEMEL
  2. Melt butter in a hot skillet.
  3. Put flour on top and stir until it starts to brown.
  4. Add milk, whisking constantly.
  5. Add buttermilk right after.
  6. Continue to stir until it thickens.
  7. Remove from heat and cover.
  8. PREPARE YOUR BREAD
  9. Add 2 TBL melted butter and 2 TBL EVOO to a rimmed sheet pan.
  10. Preheat tray to 375º in the oven.
  11. Slice a nice thick piece of rustic bread.
  12. Put on the sheet pan and wipe it around.
  13. Spread your Bechemel on the bread
  14. Top with grated Oaxaca or Manchego cheese
  15. Add chopped ham or bacon on top of the cheese
  16. Bake for 6-8 minutes
  17. COOK YOUR EGG
  18. Cook two eggs sunny side up for each slice of toast.
  19. Serve the bread with an egg on top.

Gingerbread

  1. Butter and flour your ramekins.
  2. Whisk together
    • 2 C AP flour
    • 1/4 C instant coffee
    • 3 TBL cocoa
    • 1 TBL dried ginger powder
    • 1 tsp black pepper
    • 1/2 tsp salt
    • 1/2 tsp baking powder
  3. Cream together
    • 2 sticks softened butter
    • 1 C dark brown sugar
    • Mix for 5 full minutes
  4. Beat 4 eggs into the sugar mixture – one at a time
  5. Add 3 TBL fresh grated ginger and 2 C molasses
  6. Mix till combined, then mix into dry ingredients
  7. Fill each ramekin about 2/3 full
  8. Bake 20 minutes at 350º

Pickled Herring

RESTAURANT RECIPE

  1. Fresh herring:  Clear eyes, no smell, firm flesh – 8-10 inches in length

    CLICK HERE FOR TIPS ON BUYING FRESH FISH

  2. Salt the herring – or start with salted herring
  3. Add red onion and carrots
  4. Bring to boil:
    • 1/2 C Boiling water
    • 1 C White vinegar
    • 2 TBL Sugar
    • 1 Star anise
    • 8 Clove
    • 1 Clove garlic
    • 8 Black peppercorns
    • 3 bay leaves
    • 1 TBL Mustard seeds
    • 12 White peppercorns
  5. Let meld 5 days – Keeps in fridge for 2-3 months

NewScanCook.com

OLD RECIPE

  1. Salted herring pieces
  2. Onion slivers
  3. Apple slices
  4. Pack into a jar
  5. Hot brine
    1. Apple cider vinegar
    2. Honey
    3. Whole coriander seeds
    4. Horseradish
  6. Marinate 3-4 days – agitate daily

SWEDISH BREAKFAST HERRING

  1. Mix the following
    • 1/2  C sour cream
    • 1/4 C chopped dill
    • 3 Stalks of young fennel
    • 1 lemon – juice and zest
  2. Chop herring into 1 inch pieces
  3. Toss gently with sour cream mixture
  4. Let meld 1-2 hours in the refrigerator

Vin Brulé

This is great for cold evenings.

  1. Bring 4 C red wine to a boil.
  2. Simmer 15 minutes
  3. Create a sachet
    1. Peels of orange
    2. Allspice seeds
    3. Cinnamon stick
    4. Chives
  4. 1/2 C sugar
  5. 1/4 C brandy
  6. Mix and simmer another 15 minutes
  7. Garnish with orange or lemon slice

 

 

Marinated Mushrooms

  • 2 C water
  • 1 C white wine
  • 8 pieces orange peel
  • 3 cloves garlic
  • 1 TBL fresh rosemary
  • 2 bay leaves
  • salt
  • 1 tsp crushed red pepper
  1. Bring above to a boil.
  2. Fresh champignon mushrooms – meaty.
  3. Toss mushrooms to cover.
  4. Put into glass jar with liquid.
  5. Marinate overnight.

Dress the Mushrooms

  • Strain liquid from mushrooms
  • Remove large pieces of spices
  • 2 TBL parsley
  • 1 TBL olive oil
  1. Toss mushrooms in parsley and olive mixture.
  2. Serve in a pretty bowl.
  3. Suggestion:  For appetizer, stab some of them with toothpicks.

Croque Monsieur

A Croque Monsieur (as it turns out) is just a fancy name for a ham sandwich.  It translates literally as “Crunch Sir” and is essentially a single slice of ham along with a slice of Grüyere or Emmentaler cheese.  Adding an egg on top makes it a Croque Madame.  Sometimes chicken is substituted for the ham in a Croque Madame.

Croque Monsieur

  1. Butter two slices of French bread both on one side with softened butter
  2. On what will become the inside, spread a layer of Dijon mustard.
  3. Prepare a thin slice of quality ham and a slice of cheese between the slices.
  4. Put the assembled sandwich on a preheated very hot griddle or cast iron skillet.
  5. Cook both sides.
  6. For a proper finish, preheat the broiler
  7. Spread béchamel sauce thickly on the top.
  8. Garnish with thyme and any other desired spices
  9. Broil until browned and bubbly
  10. Let set a few minutes before trimming the edges for a neat presentation
  11. Cut into finger-food sized pieces for serving

Croque Madame

Prepare a very lightly fried egg, and place on top of the sandwich after Step 10.  In this case, you will NOT cut them into finger-food sized pieces.  You can also use shredded chicken at Step 3.

Bobby Flay Recipe

  • CROQUE MADAME
  • 4 eggs + 2 yolks
  • 4 C milk (1 qt)
  • 1 C cream
  • 2 tsp Dijon Mustard
  • 3/4 C gruyere
  • S+P
  • Nutmeg
  • Cayenne
  1. Soak cubes of bread in custard for at least 2 hours
  2. Bake 350º for 50-60 minutes
  3. Sprinkle with more cheese, then put under broiler for a few minutes

 

Tomato Side

  1. Cherry tomatoes in hot skillet
  2. Drizzle with EVOO
  3. Make bread crumbs with rustic day old loaf
    Pulse in basil and oregano
  4. Toast in EVOO until starts to brown
  5. Toss tomatoes
  6. Add basil leaves
  7. Sprinkle with toasted bread crumbs
  8. Plate next to egg (below) and sprinkle with Balsamic vinegar

 

  • Splash canola in skillet
  • Add thinly sliced ham
  • Salt and pepper
  • EVOO
  • One egg on top of the ham
  • Cover pan to cook 60 seconds covered

Serve ham egg, croque madame and tomatoes on a large plate

 

The Science of Ketchup

… and other liquids.

Shear Thinning Liquids

  • When you try to pour ketchup, sometimes it just won’t start until you tap the bottle on the side of the bottom.
  • This is because when force is applied, the liquid becomes thinner, and flows more easily.
  • Other similar liquids are mayonnaise, oyster sauce, mustard, hoisin.
  • GEEK INFORMATION:
    Summary:  Warm ketchup flows more easily than cold ketchup.

    Non-Newtonian viscous shear thinning in ionic liquids
    Geoffrey L. Burrell,a      Noel F. Dunlopb  and  Frances Separovic*a
    We have studied the shear thinning of several protic and aprotic ionic liquids (ILs) by stress-controlled rheometry, which indicated that some ILs exist as liquid phase aggregates that can be disrupted or broken at high shear rates. Increasing the temperature shifted the onset of shear thinning to higher frequency and indicated that a smaller or less cohesive aggregate was formed. However, upon application of a sufficiently high temperature, the sample resumed the characteristics of a Newtonian fluid. (HOEt)2NH.AcOH was selected as an example of a protic ionic liquid (PIL) to probe concentration effects on liquid ordering. At water concentrations lower than one equivalent per PIL component pair, the viscosity rapidly decreased, although the onset frequency of shear thinning remained constant. The shear thinning and low viscosity regime remained until approximately 3–4 equivalents of water were added and the PIL behaved as a Newtonian fluid. The effect of water on the shear thinning of (HOEt)2NH.AcOH indicated that small dilution volumes did not alter the aggregate structure, but instead reduced the number of aggregates. Both the temperature and additive water strongly suggested that the IL aggregates were due to intermolecular hydrogen bond networks.

Shear Thickening Liquids

  • When you mix water and corn starch (as a thickener in gravy for example) it flows easily.
  • If you had a large amount and smacked it with your hand, it would feel quite solid.
  • This is because when force is applied, the liquid becomes thicker, and flows less easily.
  • Other similar liquids are
  • GEEK INFORMATION:

    Shear induced self-thickening in chitosan-grafted polyacrylamide aqueous solution
    Lei Jin,a      Yonggang Shangguan,*a  Tao Ye,a  Hu Yang,b  Quanfu Ana  and      Qiang Zheng*a
    A remarkable shear induced self-thickening of chitosan-graft-polyacrylamide aqueous solution was observed. After the polyelectrolyte solution presenting shear thinning was subjected to a high-rate shear for several minutes, their viscosities recovered and then a much higher zero shear viscosity than the original one appeared. Obviously, the self-thickening differs from conventional shear thickening or viscous recovery, as reported previously. The mechanism of self-thickening was investigated by rheological methods together with TEM, 1H NMR and DLS, etc. It was found that some aggregates exist in original chitosan-graft-polyacrylamide aqueous solution and the scale of such aggregations would become larger within several minutes after a strong shear. The thickening was proven to be the result of an enhanced scale of GPAM aggregation in aqueous solution, and the mechanism of aggregation was proven to be intermolecular hydrogen bonding effects. Besides, the shear-induced self-thickening appears to be facile, maintainable and easily controllable by changing the shear conditions.

    Rheology of Liquid Foods

    Liquid foods are classified and their properties discussed under various types of rheological behavior: Newtonian, pseudoplastic, shear thickening, thixotropic, and viscoelastic. Rheological data on selected liquid foods are summarized in either tabular form or in the form of equations. Wherever possible the influence of temperature, constituents, and structure on the rheological behavior is detailed. Because many foods are suspensions, the measurement of flow properties of suspensions and factors influencing their rheological behavior are also covered. Finally, the relationship between the flow behavior and the sensory evaluation of mouth feel and viscosity is discussed.

COLLECTION – Brisket – Corned Beef

BRISKET vs CORNED BEEF :: They are both from the front chest area of the cow near the bottom of the chest,  but they are not the same thing.

Fresh beef brisket is like a big roast.  It refers to a cut of meat. The FLAT CUT is larger and leaner, which calls for a quick preparation. The POINT CUT is fattier and has more flavor. You should braise the point cut to allow for the breakdown of connective tissue. Trim some fat from each before preparing.

Corned beef frequently starts out as beef brisket and is brine-cured first.  Corned beef refers to the curing/seasoning method, not the cut of meat.

Not all corned beef is brisket and certainly not all brisket is corned beef.  Corned beef is usually cooked in a crock pot or dutch oven and the result is rather pink

Brisket Recipes

Corned Beef

 

 

NOTES FROM ANOTHER WEB SITE:

What’s the difference between…

Pastrami vs. corned beef

The deli counter is full of pressing questions — because while you may have some vague understanding that pastrami and corned beef are two different things, and that one might be better than the other, you may be stuck on the how or why. Here are the major points of differentiation between the two, because no meat should ever be a mystery.

Pastrami and corned beef have different countries of origin: Pastrami has two possible ancestries: It’s either Romanian (where its predecessor, pastrama, was made with pork or mutton) or Turkish (where it’d be a descendent of pastirma, made with beef). Corned beef hails from Ireland, which is why it’s eaten on St. Patrick’s Day.

Pastrami and corned beef are different cuts of meat: Today’s corned beef and pastrami are both made from beef, albeit different parts of the animal. Corned beef is made from brisket, which comes from the lower chest of the cow; pastrami is either made from a cut called the deckle, a lean, wide, firm shoulder cut, or the navel, a smaller and juicier section right below the ribs. These days, you may also see pastrami made from brisket.

Pastrami and corned beef do have the same brine: Pastrami and corned beef are brined before they’re cooked; they’re either rubbed with or submerged in a solution of salt and spices to infuse the meat with more moisture and flavor. Both are brined in a mixture of salt, sugar, black pepper, cloves, coriander, bay leaves, juniper berries, and dill, as well as the preservatives sodium nitrate or sodium nitrite.

Pastrami and corned beef have different spice mixes: Here’s when things really start to differ. After brining, pastrami gets coated in a mixture of black pepper, coriander, mustard seeds, fennel seeds, and sometimes fresh garlic; that spice coating is what gives it its blackened appearance. Corned beef is… naked. No spice mix to speak of.

Pastrami and corned beef have different cooking methods: Pastrami is smoked over hardwood, oftentimes with a pan of water nearby, which helps create steam and keep the meat moist. It’s then cooled and then steamed before serving. Corned beef is… boiled. Sometimes with cabbage and other accoutrements in the mix, too.

Bonus round: If you’ve ever been to Montreal, you may be wondering: What does “smoked meat” have to do with all this? Smoked meat is a Canadian specialty that pulls from the same themes as corned beef and pastrami, but has a story arc of its own. It’s made with brisket and is brined in a mixture of black pepper, coriander, garlic, and mustard seeds — but with much less sugar than its pastrami and corned-beef cousins. It’s then smoked, like pastrami, and is best layered onto rye bread with mustard for serving — just like the rest of family.

Chinese 5 Spice Powder

  • 1 stick cinnamon
  • 2 tsp cennel seeds
  • 10 cloves clove
  • 4 stars atar anise
  • 2 tsp Sichuan peppercorns
  1. Use actual peppercorns, not a substitute.
  2. Using a spice grinder, grind everything to a powder
  3. If using a coffee grinder, grind 1 TBL rice before grinding spices.
  4. Sieve out larger remainders
  5. Keeps for about 6 months
  6. Use 1 tsp powder for 1-2 LB of meat

Sesame Noodles

Ingredients

  • Udon or Sesame Noodles
  • 3 scallions
  • 2 TBL lemon juice
  • 1/2 C Hoisin sauce
  • 3/4 C peanut butter
  • 2 tsp toasted sesame oil
  • 1 TBL soy sauce
  • 1 C filtered water
  • 1 tsp Sriracha
  1. Bring sauce to a simmer on the stovetop.
  2. Prepare Udon noodles in a pot of water.
  3. Add desired amount of sauce in with your Udon noodles

 

 

Gazpacho – COLLECTION INDEX

Garnishes

See below for a laundry list of great garnishes

A gazpacho is a (usually) smooth (usually) cold (usually) vegetable soup.  Basically you will blend your veggies, remove the foam, and then run through a food mill to make a very smooth soup.

Garnishes to be put on top at the discretion of the diner are almost a requirement.  Below are some options for bowls of garnish.

Great Garnishes

  • Basil chiffonade
  • Bell Pepper – Green, red or orange – Raw, peeled, and diced
  • Chives – Fresh and cut into small pieces – greens and whites separated
  • Cilantro – Chopped with the stems included
  • Croutons – Make your own – toss in EVOO and spices, then bake
  • Cucumber – Seeds removed and diced small
  • Dill – Chopped
  • Grandpa’s Thunder Powder
  • Lime or Lemon Zest
  • Onion – White – Vadallia – Cut very small, and then rinsed to remove the strong acid taste
  • Onion – Red – Cut very small, and then rinsed
  • Parsley – Chopped with the stems removed
  • Tomato – Blanched and skin removed, then diced
  • Sour cream
  • Spearmint
  • Strawberry
  • Tabasco, Choloula or salsa

Norwegian Cheesecake

  1. Mash 4 graham crackers and mix with 1 TBL melted butter.
  2. Press crust into two ramekins
  3. Mix together 1 C creme fraiche and 1 C cream cheese
  4. Melt 1/3 C sugar with 5 TBL hot water in a pan
  5. Add big wide strips of lemon zest (to be removed later)
  6. Put 1 sprig of rosemary into water mixture.
  7. Add 2 tsp gelatin and bring sugar water mixture to a boil.
  8. Strain solids out and cool for 15 minutes
  9. Mix gelatin mixture in with cream cheese
  10. Pour into pie crusts and chill overnight
  11. Top with lingonberries or other fresh fruit (or preserves)

 

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