Author: Robert Andrews

Whipped Butter

This is great for pancakes, scones, English muffins, French Toast, and nearly anything else where you want a nice spreadable butter.

  1. 2 C heavy cream
  2. Put into Kitchen Aid with whisk attachment
  3. Start on slow, and increase to medium
  4. Let it run… and run… and run…
    • When it starts to thicken to soft peaks, if you add Confectioner sugar you’d end up with Whipped Cream.
  5. In our case, we are NOT going to add sugar, but will add 1/4 tsp salt
  6. Continue whipping until it becomes totally thick
  7. Refrigerate for up to 3 weeks

Keeping Costs down / Cutting Corners

 

  • Cooked Pasta
    • Pasta tossed with French Cut green beans
    • Top with Peccorino/Romano grated
    • Approx $14 for a family of four
  • Tostadas
    • Diced ham and diced sweet potato
    • Spieces – GTP and garlic salt, pepper
    • 1/2 Shredded chicken
    • 1/2 head cabbage tossed with fresh lime juice, salt, peppe
    • Refried beans
      • Layer tostada with beans, then topping, then cabbage
    • Approx $11 for a family of four
  • Red Beans and Rice
    • Slice Andouille sausage and fry in olive foil
    • Add Trinity:  Green bell, onion and celery
    • At last minute add garlic
    • Add kidney beans – liquid and all
    • Add a ham hock, cover and simmer 45 minutes
    • Serve with white rice
    • Approx $11 for a family of four
  • Hot Turkey Horseshoe Sandwich – Open faced
    • Start with roux, then add whole milk, Worchestershire and Sriracha
    • Bring to a simmer, then add shred cheddar and Montery Jack
      • Allow to  come to thick pourable melt
    • Left-over or fresh French Fries
    • Plate buttered piece of Texas Toast
      • Top with sliced turkey
      • Fries on top
      • Pour cheese sauce over top
      • Top with Cherry peppers
    • Approx $12 for a family of four

All recipes and info taken from “The Kitchen”  TV show

Party Planning – Portions

If you are catering or hosting an event, here are some general rules that will help you get the proper amounts without running out, or buying too much.

  • Shrimp Cocktail:   5-6 per person
  • Steak:  8 oz per person – Most cooked medium
  • Pasta:  8 oz per person
  • Vegetable:  4 oz each  (eg) broccoli
  • Potatoes:  4 oz each
  • Dessert:  1 slices pie or cake, or 2 scoops of ice cream
  • Non-alch drink:  16 oz each
  • Salad:  2-3 C each
  • Sandwiches
    • 2 slices of bread per person
    • Top Slice or Bun
      • Honey Mustard, Ketchup, or Mayo
      • Crust to crust is a must
    • Bottom Slice (in order)
      • Cheese on the bottom slice – with a little overhang
      • Meat (eg) ham – piled, not flat
      • Tomatoes – salted, and on top of the meat
      • Lettuce on top of the schmear layer

 

 

Scratch Pasta Noodles

CLICK HERE FOR ANOTHER TAKE ON
COOKING PASTA FROM SCRATCH

  • Approx 100 gm 00 semolina flour per egg
  • Approx 2 C flour for 3 eggs
  • Add 1 TBL EVOO (on hands) Unless you are using a Kitchen Aid

 

  • 3 C AP Flour
  • 1 C Duram Flour
  • 2 TBL EVOO (on hands or in Kitchen Aid) total
  • 5-6 beaten eggs
    • Start slowly in a Kitchen Aid with dough hook
    • Wrap dough in plastic
    • Let dough rest for about 30 minutes on counter
  • Cut dough ball into medium sized piece (softball)
  • Flatten on floured surface
  • Roll flat, flip, roll, flip, roll, flip, etc
    • Roll until nearly paper thin
  • Put back onto floured surface
    • Pappardeli is about one inch wide noodles
  • Flour the top, then roll into a log – keeping floured all the way
  • Cut into ribbons, then use fingers to separate

Use all your used vegetables to create a vegetable stock

Remove vegetables and put pasta into boiling water for 2-3 minutes

Types of Pasta by Width

  • Lasagna Noodles About 2 inches wide
  • Pappardelle About 1 inch wide
  • Tagliatelli ½ inch wide
  • Fettuccini ¼ inch wide
  • Linguini 1/8 inch wide
  • Spaghetti 1/16 inch wide
  • Angel Hair 1/32 inch wide

 

Hawayej

A great NON-HOT seasoning for chicken dishes
or any dish where you use cumin, coriander and clove.

  • ¼ cup black peppercorn 30g
  • ¼ cup whole cumin seeds 25g
  • ¼ cup whole coriander seeds 15g
  • 2 ½ Tablespoon ground turmeric 22g
  • Small stick cinnamon 2g
  • 1 teaspoon whole cloves 2g
  • 1 teaspoon cardamom 4g

Instructions

  1. On a skillet over medium low heat add all the spices except for the turmeric.
  2. Roast the spices for 3-5 minutes until fragrant.
  3. Put the roasted spices on a plate and let them cool down.
  4. Finely grind the spices in your coffee grinder.
  5. Sift the ground spices and discard big chunks then mix in the turmeric.
  6. Put the spice mix in a jar with a tight lid and store in a cool dry place.
  • Some people like adding one or all of the following: curry powder, paprika and chicken bouillon powder to the mixture as well.
  • There is another version of Hawayej for desserts and coffee made from cinnamon, cloves, cardamom and saffron. Sometime ginger and anise or fennel is used as well.

Tips:

  • You can use the ground spices but frankly I am against it.
  • Toasting your whole spices makes all the difference and is really rewarding.
  • This recipe does not have salt so you’ll need to add salt to your liking when using it.

How to use:

  • Hawayej is an all purpose spice mix that can be used with chicken, meat, seafood, vegetables and more.
  • Sprinkle it over soups and stews or rice dishes to pump up the flavor.

Storage:

  • Store in a container with a tight fitted lid in a dark dry place and away from heat. It can last up to 5-6 months if properly stored. If in doubt, take a small pinch of Hawayej spice and rub between your fingers then sniff, if there is no smell then it lost its magic and you should toss it away.

This spice is intensely personal and it has been passed in families from generation to generation. Curry powder, paprika and chicken bouillon are the most common spices to add on to your mixture.

Whipped Cream Powder

aka Whip Cream Powder

YOUTUBE LINK

Baking Addiction:  Taramadhuki Rasoi

Seemas Smart Kitchen

Ingredients

  • Hydrogenated Vegetable Oil
  • 1 C Dried Milk  (150 gm)
  • 1/2 C Confectioner (Castor) Sugar  (50 gm)
  • 2 tsp corn starch
  • 1/2 tsp cream of tartar
  • 1/8 tsp E-472 : citric acid
  • 1/4 tsp E-471 : GMS Powder – Emulsifier – Glyceryl  mono stearate
  • 1/2 tsp E-340 : CMC Powder – Stabilizer – Potassium Phosphate
    • Substitute:  Sodium Carboxyl methyl cellulose
  • SIFT ABOVE TOGETHER – BETTER YET, Run through blender

Stores for 2 months in refrigerator

To reconstitute:

  1. Add 1/4 C powder to 3 TBL cold milk or water
  2. Beat with mixer for 5-8 minutes until it starts to thicken
  3. Add a drop of vanilla and 1/2 tsp corn oil
  4. Continue to mix until peaks form, then beat 1 more minute
  5. Best if refrigerated for at 15-30 minutes
  6. Will keep in the fridge for 3-4 days

Cabbage Steak with Potato Wedges

  • 3/4 pound hamburger
  • 1/2 onion – minced
  • Seasonings:  Salt, herbs, nutmeg, garlic, pepper, paprika
    • Cut together – do not mix or over-process
  • Chop green onions and dill
  • 1/4 C White yogurt
  • 1 TBL Tomato paste
    • Combine above three ingredients and half your seasonings
  • Cut two   1/2 inch cabbage steaks
  • Place on backing sheet lined with parchment paper
  • Sprinkle cabbage steaks with salt and pepper
  • Split hamburger, and put one on each steak
  • Top both patties with the sauce
  • Bake at 350º for 45 minutes
    • Meanwhile
  • Cut a potato into 16 long wedges
  • Toss in 3 TBL EVOO
  • Toss in the other half of your seasonings
  • Place potatoes on a baking sheet in to flat rows
  • Sprink with 2 oz grated Parmesan cheese
  • Bake on lower rack for last 15 minutes of the baking cycle
  • Remove patties and increase heat to 450º
  • Flip potato halves and put back into oven for another 15 minutes
    • Meanwhile
  • Combine chopped parsley and grated Parmesan
  • Plate the cabbage combinations and sprinkle with half of the new parsley mixture
  • Sprinkle potatoes with the other half
  • Serve potatoes

Chocolate Dip Berries

Strawberries, Large blueberries, Blackberries

  • White chocolate
    • Put into a glass bowl – put over double boiler
    • Fresh vanilla bean
  • Milk chocolate
    • Put into a glass bowl – put over double boiler
    • Espresso powder
  • NOTE:  Not too hot
  • Hazelnuts into dry skillet – toast lightly
    • Chop nuts
  • Starberries into dark chocolate
  • Blackberries in white, then hazelnuts
  • Put into refrigerator for at least an hour

Pickled Pink Deviled Eggs

  1. Boil six eggs – CLICK HERE FOR STEP BY STEP
  2. Peel them and refrigerate them.
    • This can be done a day or two ahead of time
  3. Create a beet pickling solution
    1. Peel a medium sized beet and cut it into pieces
      • Use gloves to avoid finger stain
    2. Put beets into a boiling pan
    3. 3/4 C apple cider vinegar
    4. 1/4 C white balsamic vinegar OR flavored rice vinegar
    5. 2 TBL brown sugar
    6. 1 TBL peppercorns
    7. 1 TBL salt
    8. 2 bay leaves
    9. Top with 2-3 C water
    10. Bring to a simmer
  4. Put eggs into a heat-safe container in a single layer
  5. Pour hot liquid over top of the eggs
  6. Put container in an ice bath to quickly reduce the temperature
  7. Put into refrigerator for 6-12 hours to color the eggs
  8. Remove and set on a paper towel – discard the liquid
  9. Halve the eggs, and place the yolks in a mixing bowl, and the halves on a serving tray
  10. Crush the yolks with a fork and add filling ingredients
    • 1/4 Mayonnaise (I prefer Miracle Whip)
    • 2 TBL Dijon mustard
    • 1 TBL Flavored Rice Vinegar
    • Dash of Cayenne pepper sauce (or Tabasco)
  11. Mix ingredients and put into a piping bag.  I like to use a star tip
  12. Pipe into the egg receptacles
  13. Sprinkle with optional toppings
    • Micro greens
    • Goat cheese
    • Chives
    • Thunder Powder
    • Chopped black olives
    • Bacon pieces

Put a few toothpicks in to act as tent separators, and cover with plastic and refrigerate until ready to serve.

 

Grandpa’s Brown Betty

For two medium personal sized ramekins

  1. Preheat oven to 350º
  2. 1 C large crumbles of old donuts
    • Put into bottom of a lightly greased ramekin
  3. Cut 1-2 apples into dice-sized pieces
  4. Toss in 1 tsp lemon juice or citric acid water
  5. Strain liquid from apples into a mixing bowl
  6. Toss the apples in 2 TBL CinnaSugar
    • Put apples over top of donut crumbles
  7. In the apple container, add 2 TBL lemon or citric acid water
  8. Add 1/3 C brown sugar to the water
  9. Add 1/4 C whole milk or buttermilk
    • Mix to dissolve – set this SYRUP aside
  10. Mix 1/4 C brown sugar into mixing bowl
  11. Put 1/2 C Bisquick into mixing bowl
  12. Add 2 TBL butter
    • Cut above three ingredients together
  13. Put flour mixture over top of apples
  14. Pour the Syrup over top of the flour mixture
  15. Bake 45 minutes
  16. Serve warm

Cafe con Leche

When we lived in Spain, it was a full day to go to the local bar/coffee shop and have several Cafe con Leches with friends . . . amigos.  Here is my Americanized version.

  • Use a Moka Pot to brew your coffee.
  • Heat 1/2 C milk and 1/2 C whipping cream
    • Whisk to get bubbles into the milk
  • Pour the coffee into 1/2 of your cup, then top with the milk

 

Turkey Balls

  1. Coat the entire cast iron top surface and an ebelskiver pan with oil.
  2. Pour the batter into the cups.  Don’t worry if it overflows.  It will all come together in the end.
  3. Add a piece of turkey (or chicken) to each bowl
  4. As it cooks, use your chop sticks to separate the cups, and then turn them, forming traditional balls.

This recipe adapted from an Akashiaki recipe, which uses octopus.   Ebelskiver Pan is similar to an Akashiaki Pan.

Recipe

  • 3 oz cake flour (approx 3/4 C)
  • 1/2 tsp baking powder
  • 1 tsp sugar
  • 1 TBL green onion or chives
  • parsley
    Combine above ingredients, then mix with liquids
  • 1 C broth
  • 1 TBL milk
  • 1/4 tsp soy sauce
  • 2 eggs – thoroughly whipped
    Prepare below protein and set aside
  • Pieces of protein (turkey, chicken, hamburger, etc)
    For serving
  • Cranberry sauce or lingonberry jam
  1. Combine dry ingredients
  2. Beat eggs thoroughly
  3. Mix all wet and dry ingredients prepared so far
  4. Oil ebelskiver pan with peanut oil and bring up to 350º
  5. Add batter into the pan
  6. Add protein into each cup
  7. Use chopsticks to turn into balls and cook thoroughly
  8. Put onto plate with sauce or jam – or ketchup for a “Hamburger Ball”

Akashiaki

Hint

This is a technique that I saw on Dining with the Chef (hosted by Chef Tatsuo Saito)

I have not yet tried it, but will absolutely give it a try.

  1. Coat the entire cast iron top surface with oil.
  2. Pour the batter generously into the cups, allowing it to overflow and spill onto the “non-bowl” surface, but not spill out
  3. As it cooks, use your chop sticks to separate the cups, and then form them into the traditional balls.
  4. Akashiaki (Egg Balls) is the dish they were making.   The base for the batter is 4 eggs and bit of flour.  Use the link to view more recipes. Traditionally it has octopus inside, but I am thinking a large berry or piece of sausage. 

Serve with Dashi based dip

Ebelskiver Pan is similar to an Akashiaki Pan.

Recipe

  • 150 gm cake flour
  • 2 C dash broth
  • parsley
  • 1 TBL Usukuchi soy sauce
  • 750 ml broth
  • 2 TBL milk
  • 2 eggs

Cook over low heat

Flip over onto plate

Dipping Sauce

  • 500 ml Bonito dashi stock
  • 1 tbsp Mirin
  • 1 tbsp Usukuchi soy sauce
  • 1/2 tsp Salt

Fired Pie Mac & Cheese

Grandpa’s Use Only, please

 

  1. In a really hot skillet
  2. 1 C Heavy Whipping Cream
  3. 1 C Cheddar Cheese
  4. 4 C precooked pasta – elbow macaroni
  5. Simmer 5-6 minutes
  6. Toppings:  jalapeno, feta, mushrooms, sausage, bacon, bell pepper, black olives, ham, banana peppers, capiocola gorzonzola, mozzarella, Parmesan, etc.
  7. Top with Cheddar Cheese
  8. Pop into oven for 8 minutes
  9. Serve hot

 

Rainbow Bars

DRY INGREDIENTS

  • 3/4 C peanut butter
  • 1/2 C sugar
  • 2/3 C brown sugar
  • 1 tsp cinnamon
  • 2 tsp vanilla
  • 3/4 tsp salt
  1. Combine above ingredients with the butter
  • 1 stick melted butter
  • Add 3 eggs – one at a time

DRY INGREDIENTS

  • 3/4 C whole grain natural oatmeal (not instant)
  • 2 C peanuts
  • 3 1/2 C instant oatmeal
  • 1 tsp baking soda
  • 1/2 C M&Ms
  • 1/4 C corn starch
  1. Fold together dry ingredients and wet ingredients
  2. Press into parchment lined pan
  3. Press VERY roughly flat – using fingers
  4. Add 1/2 C rainbow cake sprinkiles and 1/2 C M&Ms
  5. Press flat – using parchment paper
  6. Bake at 300º for 45 minutes
  7. Let cool 30 minutes before cutting into bars

 

 

 

 

Dip Dinner

Dip 1 – Ranch Dressing Mixture

  • 1/4 C Ranch Dressing
  • 1/4 C Yogurt
  • 1/4 C Mayo or Salad Dressing
  • 1/4 C Sour Cream
  • 1/2 tsp Celery Salt

Dip 2 – Cheese Mixture

  • 2 ounces Gruyere cheese, rind cut off (grated)
  • 2 ounces Swiss Ementhaler cheese (grated)
  • 1/4 tablespoon cornstarch
  • 1/4 cup dry white wine (such as Sauvignon Blanc)
  • 1 tablespoon fresh lemon juice
  • Pinch of ground nutmeg
  • A dash of cayenne pepper
  1. Heat all of above on a medium heat until melted and combined

Crudite Tray

  • Select 4-6 from the below list
    • Crusty bread sticks
    • Boiled new potatoes
    • Rounds or spears of smoked sausage
    • Cubed or spears of cooked chicken
    • Blanched baby asparagus
    • Green beans
    • Broccoli
    • Cauliflower florets
    • Carrot sticks.
    • Sliced zucchinin
    • Celery
    • Crackers
    • Cheese Sticks
    • Green onions
    • Bell pepper
    •  

 

Gravy – From FoodNetwork.com

Foolproof Gravy

  • 1 TBL gelatin
  • 2.25 C broth
  • shallot
  • garlic
  • fond
  • butter
  • corriander
  • 2 tsp cornstarch
  • 2 TBL water

From FoodNetwork.com

Ingredients

For the broth:

For the gravy:

 

Directions

  1. When your turkey goes into the oven, start the broth: Melt the butter in a large saucepan over medium-low heat. Add the onion and turkey neck and giblets; cook, stirring, until the giblets are browned, about 15 minutes. Add the chicken broth, herb sprigs and bay leaf; cover and simmer while the turkey roasts, about 2 hours. Strain the broth and keep warm; reserve the neck and giblets, if desired.
  2. When your turkey is done, transfer it to a cutting board and pour all the pan drippings into a degreasing cup. Add 1/2 cup of the prepared broth to the roasting pan and scrape up the browned bits with a wooden spoon. (If the bits are stuck, put the pan over a low burner to loosen them.) Add the bits and liquid to the degreasing cup.
  3. Let the fat rise to the top of the degreasing cup, then spoon off 1/2 cup fat and transfer to a large saucepan over medium heat. Make a roux: Sprinkle the flour into the pan and cook, stirring constantly with a wooden spoon, until the flour browns slightly, about 4 minutes.
  4. Gradually add the hot broth to the roux, whisking constantly to prevent lumps. Bring to a boil, then reduce the heat to medium low. Pour the dark roasting juices from the degreasing cup into the gravy, discarding any remaining fat. If desired, chop the giblets and shred the neck meat; add to the gravy. Simmer, whisking occasionally, until the gravy thickens, about 10 minutes. Add the Worcestershire sauce and season with salt and pepper. Stir in the flavored butter, if desired.

Make Your Own Butter:

  1. Start with cold heavy cream and mix on high speed.
  2. After about 3 minutes, you’ll have whipped cream; continue mixing.
  3. After about 6 more minutes, the butter will clump and separate from the liquid. Strain and wrap the butter in cheesecloth, then squeeze out the liquid.
  4. Tip: To make perfect rounds, shape flavored butter into a log using parchment paper; wrap and chill, then slice.
  5. Pumpkin
  6. Mash 1/4 cup canned pure pumpkin, 1 stick softened butter, 1/4 teaspoon orange zest, 1/2 teaspoon each sugar and pumpkin pie spice, and a pinch of salt.
  7. Spiced Cranberry
  8. Simmer 1/2 cup cranberries with 1 tablespoon water, 1/4 cup sugar, 1 strip lemon zest, 1 cinnamon stick and 1 clove, 6 to 8 minutes. Discard the zest, cinnamon and clove; let cool. Pulse in a food processor with 1 stick softened butter and a pinch of salt.
  9. Bourbon-Raisin
  10. Microwave 1/2 cup raisins with 1 tablespoon bourbon, covered, 45 seconds; let cool. Pulse in a food processor with 1 stick softened butter, 1 tablespoon chopped chives and a pinch of salt.
  11. Sage Brown Butter
  12. Melt 1 stick butter over medium heat and cook until browned. Add 1/4 cup sage and fry 30 seconds; drain on paper towels, then chop. Let the brown butter cool; mash with 1 stick softened butter, the sage and a pinch of salt.

Cook’s Note

The Golden Formula: (for 8 cups of gravy) 1/2 cup fat Use the oil that separates from your turkey drippings. If you don’t have enough, add butter. 1/2 cup flour Cook the flour with the fat to make a roux for thickening the gravy. For a darker gravy, cook the roux longer. (Note: Darker roux has less thickening power.) 8 cups broth Upgrade store-bought broth by simmering it with a sliced onion, a bay leaf, a few sprigs of thyme, parsley and/or sage, and the turkey giblets for about 2 hours. Quick Fixes: Too Thick? Add a splash of water, broth, brandy or bourbon. Too Thin? Mix equal parts flour and soft butter; whisk into boiling gravy. Too Lumpy? Strain the gravy through a fine-mesh sieve.

Cabbage Casserole

Course: Main Course, Side Dish
Cuisine: French-American

Equipment

  • A greased, 2-quart baking dish

Ingredients

  • 1/2 of a medium-size head of cabbage — about 500g
  • 1/2 to 3/4 teaspoon salt, depending on taste
  • 4 large eggs
  • 1/4 cup (58g) mayonnaise
  • 1/4 cup (62g) sour cream or plain yogurt
  • 1/4 cup (30g) all-purpose flour or a gluten-free substitute
  • 1 teaspoon (4g) baking powder
  • 1 teaspoon (4g) cornstarch
  • A pinch of black pepper
  • 4 ounces (112g) (or more!) finely-shredded Swiss cheese

Instructions

  • Center the oven rack; preheat the oven to 350°F (177°C).

Preparing the cabbage:

  • Remove the hard core from the cabbage. Then thinly slice or shred the cabbage as for coleslaw. Put the shreds in a large bowl, and sprinkle them with the salt. Toss with your hands to disperse the salt. Then roughly massage the cabbage until it softens and begins to weep moisture (your hands will feel wet) — about 1 minute.
  • Transfer the cabbage to the prepared baking dish, and let it rest for about 5 minutes. Meanwhile, make the sauce.

Making the sauce:

  • Whisk the eggs in a medium-size bowl. One ingredient at a time, whisk in the mayonnaise and the sour cream (or yogurt). Then add the flour, baking powder, cornstarch, and pepper. Whisk vigorously until the batter becomes fairly smooth — about 30 seconds.

Assembling the casserole:

  • Pour the sauce over the cabbage. Using a spatula, stir the mixture until all of the cabbage is coated. Sprinkle the top with the shredded cheese.

Baking the casserole:

  • Bake in the preheated oven until the casserole puffs and the cheese melts and turns spotty brown — about 50 minutes. Cool on a wire rack for at least 15 minutes before slicing and serving.
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