Author: Robert Andrews

Tips: Caul Fat

Caul fat is the thin membrane that encases an animals intestines. While it sounds gross, the caul fat gives a roast body and supports it while it cooks. The fat melts away, and the roast stays formed.

One interesting tip is to lay it out on plastic wrap. The Caul Fat itself is like trying to wrestle a spider web. The plastic wrap gives it a foundation on which it can be handled.

 Here are a couple of links to research it.

 Chef’s Resources
Overview of how to use it

Here are a couple of recipes.

 Roasted Pork Loin
 Stuffed Pork Loin with a Video
 Wrapped Halibut

Here are a couple of places where you might be able to buy it.

 Amazon.com – Try it from your butcher first. Amazon wants you to buy A LOT.

Photos for Guys Grocery Games

About Robert and the Photos…

Appetizers, Condiments and Sides



Breakfast














Lunch





Dinner













Home and Family Life













Travel















Robert is 57 years old. He retired from Software development in 2005 and turned his attention to cooking. He has taken several classes in cooking, but mainly relies on learning from other chefs and his own intuition. His travels have taken him to kitchens around the world, and to countries including Spain, France, Istanbul and the Czech Republic.

Here are some of the high points from the enclosed photographs.

Bread Two photos of some of the loaves that Robert has created.

Breakfast Photos include lots of eggs, French Toast, breakfast tarts, quiches, and muffins.

Lunch We usually eat out, sampling different restaurants in The Valley.  In the photos are a sample plate, mini pizza, burrito, quiche, pitas and a lunch pie.

Dinner Photos include lots of casserole type dishes, vegetables, pasta, Mexican cuisine, and other International cuisine.

Grand Kids I have two year-old grand children, and six others ranging from 8 to 14  The oldest is in the Phoenix Childrens’ Chorus, which travels around the world.

Jalapeno The jalapeño chili paste is my own creation. The photo shows the aging bottles. At about eight months, I blend the ingredients and run them through a food mill

Robert Photos of Robert show him on his travels, with his grandkids, his wife in the center of their Urban Farm, and in his hospital uniform. His service dog and him are on staff at Banner Hospital as volunteers in the therapy dog program. Every easter I prepare about 80 omelets over a 30 minute period for breakfast.

The Girls are in the last photo. Fresh eggs every morning!

PROMOTIONAL

Burrito Medallions


INGREDIENTS

  • Leftover burrito
  • Marinara sauce or salsa
  • Provalone cheese

CLICK ON PHOTO FOR AN ENLARGEMENT

STEP BY STEP

  1. Cut burrito into 3/4 inch thick medallions
    NOTE:  Burrito will cut better if it is cold.
  2. Lay flat on baking sheet
  3. Spoon salsa over top
  4. Put cheese on top
  5. Bake at 350º for about 12-15 minutes

Serve with a side of fruit

You will note that sauce was not used on the medallions in the photo.  It was OK, but was a bit dry.  Some sort of sauce would keep it nice and moist.

Auntie Goman’s Doughnuts

  • 1/2 tsp nutmeg and cinnamon
  • 1 tsp baking powder
  • 1/2 C milk
  • salt
  • 1/2 C sugar
  • 2 small eggs
  • 1/2 TBL shortening
  • 2 C flour – mix gently

Alternate Recipes

Regular Donuts

  • 1.5 C whole milk – about 150º
  • 2.5 oz veg shortening
  • 5 tsp Instant Yeast (or just under 2 TBL) in 1/3 C warm water
  • 2 whole eggs
  • 1/4 C sugar
  • 1 tsp freshly ground nutmeg
  • 1.5 tsp salt
  • 1 gallon hot vegetable, safflower, or peanut oil for frying
  • 23 oz AP flour (by weight)

Sour Dough Donuts

  • Reduce the dough by 3/4 C
  • Reduce the milk by 1/4 C
  • Add 1 C sour dough starter
  • Add 1/4 C dried milk
    • Add all of this mixture as part of Step 1
  1. Combine yeast mixture, shortening, eggs, salt, nutmeg, sugar and half of the flour in your food processor – Paddle stir to mix
  2. Add 1/4 more of the flour, stir
  3. Put on dough hook, then add the remainder of the flour
  4. Knead for bout 5-8 minutes
  5. Cover and let rise for 1 hour in cold oven with 4 C container of boiling hot water placed in the oven next to the dough
  6. Tap the dough down and fold the dough into thirds – twice
  7. Roll to about 3/8 inch thickness – Use two baking trays or sticks for a spacer to get even thickness
  8. Sprinkle your baking sheet with flour
  9. Cut big circles and place them on your baking sheet
  10. Cut a smaller hole in the center
  11. Let the holes rise on their own tray for donut holes
  12. Use all of the leftover dough to make more
    Roll back into a ball and let rise for 30-60 minutes
    Roll flat and cut into squares or more donuts
  13. Let the donuts (and holes) rise for 30 minutes
  14. Heat your oil up to 365-370º in a Dutch oven
  15. Put four in at a time
  16. Flip after 60 seconds per side
  17. Let drain on cooling rack placed over newspaper
  18. Optional:  Put into paper bag with confectioner sugar and shake
  19. Optional:  Glaze with Sugar Glaze as follows:
    1. Combine 1/4 milk and 1 tsp vanilla in a double boiler
    2. Heat to 150º
    3. Put 2 C confectioner sugar in a whisk together
    4. Dip donuts into the mixture then put on rack again
    5. Rest at least 5 minutes
  20. Optional:  Create a Chocolate Glaze as follows:
      1. Combine 1/4 milk and 2 tsp vanilla in a double boiler
      2. Heat to 150º
      3. Put 2 C confectioner sugar in a whisk together
      4. Add 1/2 C butter (one stick) and 1 TBL corn syrup
      5. Add 4 oz bittersweet chocolate or Cocoa Mix
      6. Don’t overheat
      7. Dip donuts into the mixture then put on rack again
      8. Rest at least 5 minutes

 

Russet Chips

    • Slice washed russet potatoes as thinly as possible on a mandolin
    • Put into heavily salted water so that they don’t brown while you prepare for the next step.
      • Soak/brine in 2 C solution of 2 TBL salt, 2 TBL sugar and 1 C vinegar overnight in the fridge
    • Drain, spin and towel dry
      –

      • FRY METHOD
    • Fry at 370º in small batches until golden brown the following day.
      You do not need to season after frying cause they brined already
      –

      • OVEN METHOD
    • Brush parchment paper with EVOO
    • Put sliced potatoes on parchment paper
    • Brush top of slices
    • Baked at 450º for 15 minutes
      • Flip and bake another 15 minutes
    • Salt while still warm

Tips: Storing Fruits and Veggies

Fruits and Veggies – Storing Them

Strawberries
. No mold
. Smaller is sweeter
. Moisture is BAD
. wash, dry, spin
. Put in paper towels, refrigerate

Melons . Cantaloupe
. Look and feel heavier than it looks
. Netting should be raised
. Soft, but not mushy
. Should not be yellow . Over ripe
. Deseed over a strainer
. . Press over 1 C simple syrup . Smoothie?
. Celophane is a good wrap for cut melons

Corn
. Buy . Tight hush is fresh
. . Loose is drying out
. . Pop off one kernel easily is fresh
. Store . On counter in bag with hole or paper
. . Store as they are displayed at the grocery
. Freeze . Cut off, spread out, freeze, bag
. . 6-8 months
. Prepare . Do not overcook

Herbs – parsley, thyme, rosemary, cilantro
. Buy . Make sure not wilted . Smell
. Rinse them and shake
. Wrap in paper towel, store in plastic bag
. BASIL – Stay away from water
. . Store like flowers . Put in a vase
. . Plastic bag here is OK
. Long term storage – Cut them up and put them in an ice cube tray

Broccoli, Lettuce and Celery
. Wrap loosely in aluminum foil

Berries and Cherries
. Don’t wash
. Store in humidor

Avocado
. Store halved avocado with the pit still in it – – GUACAMOLE
. Store in the container with water over the top
. When ready to use, pour off the water and stir it a bit

 

Lemon Pudding Cake

Lemon Pudding Cake
1 C whole milk
1/2 C heavy cream
Bring up to a simmer . Med high
3 TBL lemon zest
Cover and Simmer 15 minutes
Meanwhile mix:
3/4 C sugar
1/4 C flour
Salt
1/2 tsp baking powder
In separate bowl mix
2 egg yolks
1/2 tsp vanilla extract
1/2 C lemon juice
Temper in hot mixture
Strain liquids
——-
Beat FOUR egg whites until soft peaks
Add 1/4 C more sugar
1/2 tsp cream of tartar
——-
Mix ALL until homogeneous in color
——-
Put into baking ramekins placed in a baking tray
Put in 2 C tap water
325° for about 50-55 minutes
Cool for 10 minutes

French Bread

Dry Ingredients
3 C bread flour

1 TBL dry yeast
1 TBL granulated sugar
1 tsp salt
1 tsp garlic powder
1 tsp onion powder

Wet ingredients
1 C warm water – approx 100-110º
1 tsp white vinegar

For later use
1 egg white mixed with 1 TBL water
1 C AP flour
2 tsp cornmeal

  1. Mix dry ingredients – blend to incorporate
  2. Mix in all wet ingredients
  3. Add additional AP flour until the dough starts to take shape
  4. Mix with a dough hook for a total of 10 minutes
  5. Pour onto floured surface and continue to work until springy
  6. Shape into a ball and put into a large glass greased bowl
  7. Turn once so that top has oil on it too
  8. Let stand until doubled in size
  9. Punch dough down and split in half
  10. Roll (with rolling pin) each half flat and into a long rectangle
  11. Roll (along the long side) into a long rope
  12. Grease a large baking sheet and sprinkle with cornmeal
  13. Place loaf (seam side down) on baking sheet
  14. Brush with egg wash
  15. Let rise about one hour
  16. With a very sharp knife, make 3-5 diagonal cuts across the top
  17. Bake at 350º for 20 minutes
  18. Take out and brush again with egg wash, then rotate and bake another 20 minutes
  19. Cool on a wire rack

Tips: Salads

  • Tomatoes are at their tastiest when eaten at room temperature. If you’re assembling a salad in advance and refrigerating, put the tomatoes in a small separate  bowl, and let them sit out on the counter for 30 minutes or so before serving the salad.
  • Cut a tomato “upside down” because it tends to dull your knife when you cut through with the skin side on top.

Types of Apples – EXPLAINED

Red Delicious

  • Pick a good one – firm flesh, no markes
  • Store in a refrigerator
  • If one is bad (in the bunch) take it out right away
  • Not good for cooking
  • Good for snacking

Fuji

  • First harvested in Japan
  • Similar to Red Delicious
  • Not good for cooking
  • Good for munching

Gala

  • Sweet taste
  • Thin skins
  • Not very crunchy
  • Not good for cooking

McIntosh

  • Mealy texture
  • Good for apple sauce
  • Not good for baking

Granny Smith

  • Good for baking
  • Goes well with cheese
  • Holds its texture
  • Kind of tart / bitter – kids like it

Golden Delicious

  • Don’t store well
  • Very versatile
HTML Snippets Powered By : XYZScripts.com