Author: Robert Andrews

Parmesan cannolis

1/3 cup grated Parmesan cheese
Melt at medium low heat
Heat until it starts to brown
Carefully remove and lay flat
Roll around metal cylinder
Allow to cool before removing

Stuffing
Anything will work best here is one option

Roma tomato
Yellow heirloom
Mozzerella cheese
Basil
EVOO
vinagrette or balsamic

Stuff and serve

Robert@RobertAndrews.NET

Pulled Pork Green Chili Soup

2 C chicken stock
6 green chilis . Skinned and seeded
1 poblano
3 tomatillos . Rinsed

Blend together

In hot pot add
Fennel, cumin, corriander
Onion, garlic
Puree
1 C more stock
1 lb pulled pork . Shredded
Corn and diced tomato
Masa harina or flour to thicken

Top with pumpkin seeds, onion slivers
Jalapeños, cheese

Pork shoulder or butt
Season and Sear on all sides
Add 1 bottle lager beer
Cover and cook 325°for 3 hours

Kefir . Rough notes

Bring storage jar up to room temp
Separate grains and liquid into three jars
1 C milk per 1 TBL grains
Fill 3/4 up with whole milk not UHT
Let set in dark 18 hours at room temp
Strain and set grains aside and cover with liquid
Seal, cover and sit 6 hours
Refrigerate

Shake, pour and drink 1 qt for breakfast
Sweeten or flavor

Second fermentation. Next morning (18 hours)
Seal, shake, strain
Put into 1 qt jar . All grains
Pour back half way
Cover loosley . Set aside
Pour strained milk back into large jars
Cover tightly . Let set 6 hours
Seal all jars . Refrigerate starter
Put drinking jars into fridge
Done next morning
Flavor with hazelnut half and half

RIPEN 24 hours without grains

New Years Lunch ala N’awlins

Chef John Besh

Black eyed peas

Bacon
Onion
Celery
Garlic
Bay leaf
Ham hock . No salt
Rinsed black eyed peas
Cover with water about 2 inches above stuff
Boil, then cover and reduce to a simmer
Stir occasionally
Cooked when they smash easily

Serve over cooked long grain rice

.

Cabbage

Bacon
Fat back
Render
Add onion, celery, garlic, bay leaf
Halve cabbage . Remove stem
Quarter remainder and put into pot
Add 3 C water
Bring to boil
Add Andouille sausage pieces to top
Cover and simmer
Cook until falls apart and is tender

Top with Andouille pieces
.

Beef brisket

Season brisket
Sear well
Chop celery, carrot, onion, pearl onions, turnips, potatoes, garlic, mushrooms
Alt sweet potatoes or fingerlings
1 qt chicken stock
6 hours in oven or 1 hour in pressure cooker

Serve slice with veggies on the side
.

Corn Bread
Bacon fat in bottom of cast iron skillet
Heat to 400°
1 C flour, 2 C corn meal, 2 eggs
Salt, sugar, scant cayenne, baking powder
Milk to thick pancake batter consistency
ALT: Buttermilk with baking soda, not powder
Pour into hot skillet
In oven at 425° for about 15 minutes

Turn out and slice

Egg Drop Soup

  1. Make a slurry with
    • 1 TBL cornstarch (extra for a thicker soup)
    • 2 egg yolks, and
    • 1/4 C cold stock
  2. Bring 2 C of broth to a boil with
    • 1 TBL shaved ginger,
    • 1 tsp soy sauce,
    • 1 TBL green onions, and
    • mushrooms to taste.
  3. Add scant white pepper to taste
  4. Whisk that cornstarch slurry into the hotbroth.
  5. Finally drizzle in the beaten egg whites while gently stirring the soup so they break into ribbons.  You DO NOT want to break the ribbons into pieces

Extra Tips

This soup does not keep or reheat very well, so make only what you will eat right away.

Flan

  • Lightly coat the surface of four ramekins with vegetable shortening
  • Sprinkle with granulated sugar, spread, then dump excess

Caramel sauce

  • 2 TBL water
  • 2/3 cup sugar
  • 1 TBL Karo Syrup or Pancake Syrup
  1. Heat caramel sauce on medium high heat until it caramelizes and darkens
  2. Swirl, do not stir, remove as soon as it starts to darken
  3. DO NOT WALK AWAY OR LEAVE UNATTENDED
  4. If you think it needs it, brush down the sides of the pan (along the top of the sugar) with plain water
  5. At the last minute, pour and swirl 2 TBL hot water into the flan
  6. Pour immediately into your ramekins
  7. Tip and swirl to coat bottom

Custard mixture

  • Three well-beaten eggs
  • Five more egg yolks
  • One orange – zest and juice
  • 1/2 tsp Salt
  • 1 can Evaporated milk
  • 1/2 can Sweetened Condensed milk
  • 1/2 C fresh whole milk
    ALT:  1.5 C whole milk and 1 C half and half
  • 2 TBL vanilla
  1. Strain and pour raw custard mixture into ramekins over top of caramel, being careful to not displace the caramel
  2. Place ramekins on baking tray
  3. Pour in 2 cups boiling water to bottom of baking tray
  4. Seal lightly with foil
  5. Place tray on oven shelf Bake 60 minutes at 300°
  6. Should measure 180 degrees inside temperature

Set on counter and let cool so that you can touch it – At least 60 minutes

Run knife around perimeter
Place plate on top of ramekin and invert
Serve warm

You can also let cool completely, then cover and put into refrigerator overnight to have ready to serve cold.

Here also is Grandpa’s recipe for BASIC CUSTARD

Mexican chopped salad

Your Life A to Z Recipe: Thursday, February 6th, 2014

By: Chef Maggie Norris of Whisked Away Cooking Schoo

Mexican Chopped Salad with Honey-Lime Vinaigrette
Maggie Norris
Servings: 8

Salad

Ingredients:
5 cups chopped romaine lettuce
2 can (15.5 oz) black beans, rinsed and well drained
1 ½ cup chopped seeded tomato
1 ½ cup chopped peeled jicama
1 ½ cup fresh corn kernels, uncooked (or frozen or canned)
1 ½ cup thinly sliced radishes
1 ripe avocado, diced
2 red bell pepper, chopped
½ cup crumbled reduced-fat feta cheese

Honey-Lime Dressing

Ingredients:
½ cup fresh lime juice
½  cup olive oil
4 tbsp honey
4 tbsp finely chopped fresh cilantro
2 garlic clove, peeled and minced
2 tsp chopped jalapeño pepper (use canned for less heat)

Procedure:

  • Toss all salad ingredients in a large bowl.
  • In separate bowl, mix dressing ingredients.
  • Pour dressing over mixture and toss again.
  • Season with salt and pepper to taste.

Working Class Beef Satay

with Pickled Cucumber

BEEF MARINADE
Garlic, sugar, dark soy, pineapple juice, Chinese 5 spice

Trim most of fat off edge of beef
Cut beef into strips with the grain
Leave overnight in your fridge with bamboo skewers

The next day, thread beef on to soaked bamboo skewers

The next day…

SAUCE
julienne strips of green pepper and red pepper
Onion, garlic, and ginger
Sauté in canola oil for about 10 minutes
Add water, dark soy, coconut milk and tomato purée
Add sweet chili sauce, chunky peanut butter
Boil then simmer
Add grated carrot julienne strips which have been soaking in wine vinegar
Add cashew nuts . Could be slivered, but not chopped
Add a bit more salt and pepper to taste – perhaps Sirachi sauce

Reduce left over satay sauce and sauce pan

Grille meat on grill pan . Marinate every turn

Serve dipping sauce in a small bowl on the side

Robert@RobertAndrews.NET

Braised Collard Greens

This can be done with any type of greens – Kale, spinach, collards, etc.

INGREDIENTS

  • 1-2 pieces chopped bacon
  • Onion
  • Sugar
  • Garlic
  • Vinegar
  • Cayenne
  • Salt
  • Chicken stock

STEP BY STEP

  1. Render bacon
  2. Add onion and sugar
  3. Add garlic, vinegar, cayenne and salt
  4. Braise collards and other mixed greens
  5. Add a splash of chicken or beef stock
  6. Add a squirt of Dijon mustard
  7. Add a dash of Worchestershire sauce
  8. Cover and steam – stir occasionally – serve when it has wilted to your desire

OPTIONS

  • Diced Turnips

English Fish and Chips

English Fish and Chips

Thaw frozen fish in ice water brine
– 1 liter water, 2 TBL salt, and 1 TBL sugar

1 egg beaten
3 TBL Carbonated cold water
1/2 C flour
2 TBL Scottish single malt
2 tsp Malt extract
1 tsp salt
1/2 tsp Bicarbonate soda

Slice fish on the bias into small nuggets

For chips, Cut boiled potato to start chip pieces, but tear it so that inside is rougher
Add carrots spears also
Fry at 375°

Fry fish at 340°

Serve with mustard

Recipe gleaned from www.newscancook.com

Robert@RobertAndrews.NET

Cold Poached Chicken Chipotle

Boiled chicken . Bay leaf, mirpois
– shredded
Saute Garlic, onion, red bell
Chipotle and cumin
Corriander
Diced tomato, stock, fire roasted tomato

Mix in with chicken

Serve with warmed tortilla or chips
Serve with misc taco toppings

###########

Notes: Poach a chicken in water with bay leaf, onion, garlic, etc.
Reserve liquid for using later in something like soup or sauces.
Freeze it for using later – 1 Cup each

Poach 35 minutes

Ratatouille

Adapted from Jamie Oliver 15 minute meals

Bring 2 C water up to boil

Aubergine eggplant
Courgette zucchini

Bring skillet (grill pan) up to high heat
Halve zucchini and then cut rounded side off so that it will lay flat in both directions
Put on grill pan
Cut eggplant into thick medallions
Put on to grill pan

Prepare 1 cup basmati rice
Add 2 cups boiling water
Add a pinch of saffron and a half of a cup lemon

Add to large hot sauté pot sliced onion, different types of chopped up bell peppers, garlic, thinly sliced celery

Add harissa and anchovies

Cut veggies from grill pan into large pieces and add to sauté pot

Add a bit of balsamic vinegar, basil and tomato sauce

Robert@RobertAndrews.NET

Quinoa – Several Recipes

Quinoa is high in protein and unsaturated fats, and low in carbs and gluten.

INGREDIENTS for Base Recipe

  • 1 C quinoa
  • 2 C skim milk, water, or chicken broth

STEP BY STEP for Base Recipe

  1. Soak quinoa in water 2-3 minutes, agitating a bit
  2. Rinse to wash of natural coating (saponin) which is toxic
  3. Bring liquid up to a near boil, then stir in quinoa.
  4. Simmer for ten minutes, then start to drain 5+ minute

Quinoa as a Salad

  1. Prepare base recipe using chicken broth
  2. In food processor add one chili, coriander, spinach, mint leaves, and green onions
  3. Cut chicken in half creating two thin slices
  4. Use pan or hammer to pound even thinner.
  5. Sprinkle chicken with paprika, salt, pepper and allspice
  6. Sear briefly over medium-high heat
  7. Remove from pan and set aside.
  8. Toss in different types of chopped bell peppers
  9. Chop mango into 1 inch pieces
  10. Plate your quinoa
  11. Sprinkled with your food processor greens
  12. Cover with pieces of mango, avocado, and feta
    … Or see our recipe on how to make your own cheese
  13. Sprinkle with coriander and watercress and yogurt
  14. Top with sliced chicken

Quinoa for Breakfast

  1. Prepare Base Recipe using milk – DO NOT DRAIN
  2. Add 1-2 TBL brown sugar
  3. 1 tsp Grandpa’s CinnaSugar®
  4. Add dried fruit or raisins
  5. Simmer for 10 more minute

Honeycomb (Sponge Candy)

Honeycomb (Sponge Candy)

Honey
Corn Syrup
Water

Sugar into middle, but not on the sides or it could crystalize

Turn to high heat and step away
At 300° pour in 3 TBL Baking Soda
Stir with spatula
Pour onto silicon pad for about 15 minutes

Robert@RobertAndrews.NET

Beignet

bignet1 TBL Yeast
1/4 C Sugar
1/4 C very warm water

  1. Mix first four ingredients and set aside to proof
  2. Let feed (proof) for about 10 minutes to create sponge
  3. Heat milk just to hot – about 105°
  4. Add 1/2 C softened butter, 2 TBL sugar, Juice and zest from one lemon, Scant nutmeg, 1 C flour, 1 tsp vanilla, and 1 egg
  5. Add sponge to flour mixture
  6. Mix to combine BUT DO NOT OVER MIX
  7. Add 1 C more flour and salt after incorporated
  8. Balance flour and milk to be a dry playdough
  9. Refrigerate 8 hours
  10. Let warm for 30 minutes
  11. Roll into thick pizza dough – about 1/4 inch thick
  12. Cut into strips, then the strips into triangles
  13. Alternately cut or tear into irregular shapes
  14. Fry at 350-360º until browned uniformly
  15. Allow to rise :: 6-7 minutes
  16. Place on paper towel to drain
  17. Sprinkle with confectioner powdered sugar while still warm
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