Lady Fingers

This is just a nice soft little cake that can be used to make a trifle or even your version of Hostess Twinkies.

Traditional

INGREDIENTS

  • lady-fingers3 eggs  – separated
  • 1/2 C granulated sugar
  • 3/4 tsp vanilla
  • 1 TBL melted cooled butter
  • 6 TBL corn starch – sifted
  • 6 TBL AP flour – sifted
  • 1/2 tsp salt
  • 1/2 tsp baking powder

STEP BY STEP

  1. Mark your parchment with three inch lines
  2. Turn paper over so you are not cooking on pencil
  3. Wipe parchment paper with melted butter
  4. Cream together egg yolks and half of your sugar
  5. Add vanilla
  6. Sift together corn starch and flour
  7. In a clean bowl, beat egg whites
  8. Add the rest of your sugar and salt to egg whites
  9. Continue to beat until soft peaks – not firm or stiff
  10. Combine by hand the yolks and whites
  11. Sprinkle flour mixture into the egg mixture
  12. Put into piping bag and pipe into three inch fat sausages
  13. Bake at 400º for about 12-15 minutes
  14. Let them cool, and then they are ready for whatever use you would like
  15. If you plan to use them just like this, sprinkle them with powdered sugar

Easy but Not Too Quick

    • Simple Shortcake
  • 1 C AP flour
  • 2 TBL cornstarch
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • scant salt
    SIFT TOGETHER ABOVE INGREDIENTS
    MEANWHILE, CREAM TOGETHER THE FOLLOWING
  • 4 TBL softened butter
  • 1/4 C room temp sour cream
  • 2 eggs
  • 1/2 tsp pure vanilla
    Add wet ingredients to the dry, then gently mix
    Line a 9×9 glass baking dish with parchment paper and then spray

    Pour mixed ingredients into pan
    Bake for 30 minutes at 350º
    Let cool 5 minutes before removing
    Cut into 1/2 x 1 inch rectangles

    • Prepared Strawberries
  • 1 large grocery-store box of strawberries (1 quart)
    Stem removed and halved
  • 1 C sugar mixed with 3 TBL corn starch in 1 C water
  • Heat to nearly boiling
  • Add strawberry gelatin or Jello
  • Pour over strawberries
  • Let rest 30 minutes
    • Yogurt Cream
  • 1/2 C heavy whipping cream – beat until it starts to thicken
  • 1/2 C plain Greek yogurt – Greek is thicker
  • 2 TBL granulated sugar
  • 2 TBL brown sugar
  • 1/2 tsp vanilla
    • Basic Whipped Cream Topping
  • 1 C COLD whipping cream – beat until it starts to thicken
  • Add 2 TBL sugar and continue beating
  • 1/2 tsp vanilla
    • Assemble
  • Put down a thin layer of yogurt cream on the bottom of a CLEAR dish
  • Stand shortcake rectangles up on end surrounding the sides
  • Add a layer of strawberries, then a layer of yogurt cream
  • Add a flat layer of shortcake, yogurt cream and then strawberries
  • Top the strawberries with the remainder of the yogurt cream
  • Add strawberries or blueberries in a decorative pattern on the top

 

 

Know 99 – EPISODE GUIDE

PROMOTIONAL

These are the recipes that I am hoping to demonstrate on Phoenix Channel 11 Know 99 local TV channel or YourLife A to Z

SEE ALSO AZ FAMILY – Your Life A to Z

Know 99 – Phoenix Local Cable TV
Know99@phoenix.gov
Chuck Emmret @ 602-534-5100

CoVid Cameras:  Pan Cam, Plate Cam, Chef Cam

Cooking when you don’t know how

  • Five Minute Meals
    • Scrambled Eggs and Toast
    • New Life for Left-over Burritos
    • Cheese Crisp
    • Egg Noodles with Butter
  • Crock Pot Cooking
    • Pot Roast and Vegetables
  • Instant Pot – Magic Cooking
    • Chicken breast w/ mashed potato
    • BBQ Ribs w/ baked potato
  • Kid Cooking
    • Hot Dogs
    • Muffin Pizza
    • Beanie Weenies
    • Spam and Pineapple
    • Meatloaf
    • Baked Apple with Raisins
    • Pigs in a Blanket (Puff Pastry)
  • Breakfasts
    • Breakfast Skillet
    • Scrambled Egg
    • Omelet
    • Pancakes
    • Bacon
    • Sausage
    • Grapefruit
    • Poached Egg on an English Muffin
    • Hollandaise Sauce – Eggs Benedict
  • Cinnamon and Nutmeg
    • Grandpa’s CinnaSugar®
    • Bread Pudding
    • Cinnamon Rolls
    • French Toast
  • From the Dairy Section
    • Make your own Yogurt
    • All about cheese
    • Hard Boiled Eggs
  • Breads
    • Bagel
    • Basic Bread
    • English Muffins
    • Corn Bread (2)
    • Dinner Rolls
    • Garlic Bread
    • Drop Biscuits
  • Desert Breads
    • Banana Bread
  • Side Salads
    • Tossed Salad
    • Three Bean Salad
    • Potato Salad
    • Cranberry Salad
    • Salad Plate
  • Side Dishes
    • Applesauce
    • Baked Beans
    • Cole Slaw
    • Sauteed Mushrooms
    • Carmelized Onions
  • Squashes
    • Acorn Squash
    • Spaghetti Squash
    • Butternut Squash
    • Pumpkin
  • A Pinch and a Dash
    • What is a pinch
    • … sprinkle
    • … dash
    • … little bit
    • … tad
  • Sweet as Can Be
    • Simple Syrup
    • Caramel Sauce
  • Desserts
    • Berry Trifle
    • Pumpkin Pie
    • Cheese Cake
    • Easy Cobbler
    • Strawberry Flowers
    • Mincemeat Pies
  • Foreign Cooking
    • Kim Chee
    • Won Ton Wrappers
    • Caçik
    • Kebaps (or Kebabs)
  • Beverages and Drinks
    • Iced Tea Ice
    • Arizona Sun Tea
    • Coffee
    • Smoothie
    • Egg Nog
    • Horchata
  • Potatos (Potatoes ?)
    • Potato Peels
    • Mashed Potatoes
    • Baked Potato
    • Twice Baked Potato
    • Fingerling Potatoes
    • Potato Medallions
  • Cooking in Boiling Water
    • Spaghetti
    • Hard Boiled Eggs
    • Deviled Eggs
    • Mashed Potatoes
    • Rice
  • Eating Your Veggies
    • Broccoli Parmesan
    • Cauliflower Parmesan
    • Baked Asparagus
    • Roasted Veggies
  • Sandwiches
    • Bologna Sandwiches
    • Baked Beans
    • PBJ
    • Grilled Cheese
    • Chicken Salad Sandwiches
    • BLT Sandwiches
  • South of the Border
    • Five Layer Bean Dip
    • Burrito
      • Sausage, sausage and cheese, SC & jalapeño, plain
    • Tacos
    • Guacamole
    • Bean Burrito
    • Cheese Crisps
    • Shopping Cart Salsa
    • Refried Beans
  • Pickled Again
    • Pickled Cucumber and Onion
    • Pickled Jalapeños
    • Refrigerator Pickles
  • Custards and Puddings
    • Basic Custard
    • Instant Pudding
    • Lemon Custard
  • Make Ahead Meals
    • Pulled Pork Sandwiches
    • Macaroni and Cheese
    • Pot Roast
  • Parts of Other Meals
    • Basic Stock
    • Gravy
    • Spaghetti Sauce
  • Sauces and Salsas
    • Jalapeño Sauce
    • Shopping Cart Salsa
    • BBQ Sauce
  • Appetizers and Snacks
    • Chip Dip
    • Celery and Peanut Butter
    • Cinnamon Toast
    • Buckeyes
    • Toffee
    • Rice Krispie Treats
  • Full Steam Ahead
    • Steamed Artichokes
    • Steamed Cauliflower
    • Steamed Broccoli
    • Corn on the Cob
  • Cold Weather Meals
    • Easy Chili
    • Corn Bread
    • Tomato Soup and Dumplings
  • Something is Fishy
    • Cooking Fish
    • Salmon and Crab Cakes
    • Fish Sticks
  • Mooooo and Oink
    • BBQ Ribs
    • Hamburgers
    • Meatballs
    • Meatloaf

Flank Steak

Other terms for Flank Steak are skirt steaks, beef bottom round roast, bottom sirloin-flat muscle/flat meat.

NOTE:  Inside skirt is wider (about 5 inches) and is best for shredding.  Outside skirt is narrower (about 3 inches) and is best for grilling.

INGREDIENTS

  • 2-3 lbs – Cut with the train into two inch strips, then against the grain into 1/4 inch pieces
  • Toss with 1/8 tsp baking soda and 1 TBL water – let rest 5 minutes

STEP BY STEP

Marinate the night before in the fridge using a plastic bag with mix outlined below.

LET WARM FOR 30 MINUTES on the plate before grilling or juices will let loose

1. Grill on very hot, preheated grill.
– Keep left side HOT and right side cooler. Scrape hot grill grate.
2. Sear on hot side 4 min, flip and cook other side 4 minutes.
3. Done when internal temp is 125º for medium rare.
– Move to cooler side.
110º is rare
135º is medium
140º is well done. Don’t do it, just don’t do it.

Cover in foil, let juices redistribute themselves. Lemon juice over top.

Slice on the diagonal with a bias AGAINST the grain AFTER it has rested at least 5 minutes (preferably ten)

OVERNIGHT MARINATE

  • 1/3 cu olive oil
  • 1/3 cu soy
  • 1 tbl rosemary
  • 1 tbl thyme
  • 1 tbl tomato paste
  • 1 tbl brown sugar
  • 3 cloves garlic
  • 1 tsp black pepper
    Pineapple juice
    Garlic
    Dijon Mustard
    Paprika
    Shallot
    Overnight Marinate – Use ingredients to taste

ALT MARINATE

Yakisoba Sauce -Copy Cat Recipe

Back Button for WordPress

This is a webmaster reference page. To see more webmaster reference pages, use the link below.

Occasionally you will have to RETURN to a previous page, such as Chicken Empanadas and Chicken Tinga. The base for both is Poached Chicken.

Rather than repeating the recipe, I am using a back button, so the chef can click to go to the recipe for Poached Chicken, and then return to the recipe on which they were working.

The basic user: What you will see are three back buttons.

Developers:  These three buttons are coded slightly differently, but the result is the same – they return you to the previously viewed page.  Some will and some will not work with your specific instance of WordPress.  My suggestion to you is to try all three and determine which works best for you.  They must be installed on the Text edit screen, not the Visual edit screen.

NOTE:  WordPress will probably take control and reformat the button to whichever coding standard your particular theme prefers.  Go with it.  The functionality is the same.  Why should you care how WordPress reformats it.

The script which has generated the button is shown AFTER the instances of the button. Please comment below if this page was helpful to you.


<button>Previous Page</button>


<input type=”button” value=”Previous Page” onclick=”goBack()”>


<button onclick=”goBack()”>This is a Go Back Button</button>


All three methods call a JavaScript function called goBack() which must exist on each page featuring the back button. That script is shown below.

<script>
function goBack() {
window.history.back()
}
</script>

WordPress does, however, do some wonky things with the back button and history, so another option (that I eventually used) is to use a plugin called GoBack

 

Copy and paste from below.  You will probably have to reformat the double quotes.  This must be entered in the Text Edit Mode.  If you return to that page, this button will probably break.

<button onclick=”goBack()”>Return to Previous Page</button>

<script>
function goBack() {
window.history.back()
}</script>

 

Poached Chicken

This is actually the base for dozens (if not hundreds) of recipes.  It is actually very easy, but it takes a bit of time, so start this before you start on any other portion of a recipe.  It is always better to let it cool after poaching so you don’t burn yourself.

INGREDIENTS

STEP BY STEP

  1. Bring 3 C of water to a boil
  2. Add 1 TBL salt
  3. Cut your chicken into pieces so it compactly fits into your pot
  4. Add water just to barely cover your chicken
  5. Add 1 bay leaf, 1 TBL peppercorns (whole) , 3 cloves garlic (whole) and 1 onion (pieced)
  6. Bring to a full boil, then reduce heat
  7. Cover and simmer for 20 minutes
  8. Drain and set aside to cool
  9. Discard the chicken skin, bay leaf, peppercorns, garlic and onion
  10. Retain the chicken stock for use in other recipes
  11. After it can be safely handled, use two forks to shred it into pieces/strips

Swiss Meringue Buttercreme

INGREDIENTS

  • 5 large egg whites
  • 1 C granulated sugar
  • 4 sticks salted butter – room temperature
  • 1-1/2 tsp vanilla

STEP BY STEP

  1. Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water.
  2. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
  3. Attach the bowl to the mixer fitted with the whisk attachment.
  4. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form.
  5. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.
  6. With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition.
  7. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes.
  8. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth.
  9. Keep buttercream at room temperature if using the same day.
    (Optional)
  10. To tint buttercream (or royal icing), reserve some for toning down the color, if necessary.
  11. Add gel-paste food color, a drop at a time (or use the toothpick or skewer to add food color a dab at a time) to the remaining buttercream.
  12. You can use a single shade of food color or experiment by mixing two or more.
  13. Blend after each addition with the mixer (use a paddle attachment) or a flexible spatula, until desired shade is achieved.
  14. Avoid adding too much food color too soon, as the hue will intensify with continued stirring; if necessary, you can tone down the shade by mixing in some reserved untinted buttercream.

 

Swiss Meringue Buttercreme Filled Cupcakes

Makes about 24

INGREDIENTS for BATTER

  • 1-1/2 C AP flour
  • 1 tsp baking powder
  • 2 sticks of butter
  • 1-3/4 C granulated sugar
  • 1 egg
  • 2 tsp vanilla
  • 1-1/4 C whole milk

STEP BY STEP

  1. Preheat oven to 350º
  2. Sift together flour and baking powder and set aside
  3. Cream together butter and sugar using Kitchen Aid
  4. Add egg and vanilla and stir to incorporate
  5. Alternate 1/3 milk and 1/3 flour mixture until all combined
  6. Fill cupcake papers with 1/2 C scoop each of batter
  7. Bake for 20 minutes at 350º

INGREDIENTS and STEP BY STEP for FILLING

  • 8 egg yolks
  • 1 C granulated sugar
  • 10 TBL butter
  • 1/4 tsp salt
  • 2/3 C frozen puree of passion fruit
  1. Mix it all together
  2. Simmer to thicken
  3. Set aside to cool

NOTE: Buy wrinkly passion fruits, not plump ones ( which are not yet ripe )

  1. Use apple corer to remove center of cooked / cooled cupcakes
  2. Pipe passion fruit into the hole

Top with Swiss Meringue Buttercreme using a star piping bag

 

 

Brown Butter

Also called buerre noiset, brown butter has a subtle nuttiness and enhances some recipes.  If you go too far, you get buerre noir, which is black butter.

One of the important points is that the milk solids are used.  When making clarified butter the clear solution is poured off, and the solids are discarded.

STEP BY STEP

  1. Melt 1 stick of butter in a sauce pan over low heat until the milk solids turn brown
  2. Pour through a fine sieve.  Some solids are OK, but there are large chunks which you don’t want
  3. Add 1 tsp vanilla

This brown butter is used for a lemon tart  in my Desserts book.

 

 

Rhubarb Pie

INGREDIENTS

  • 1 C chopped rhubarb
  • 1 C chopped strawberries or peeled apples
  • 1 TBL lemon juice
    • TOSS FRUIT
  • 1 egg
  • 1/4 C white sugar
  • 1/2 tsp salt
  • 1 tsp apple pie spice
  • 1 TBL cornstarch
  • 3 TBL all-purpose flour
    • MIX DRY INGREDIENTS
  • 2 TBL butter – very cold
    • CUT BUTTER INTO DRY
  • Mix all together and drizzle in 1/4 C buttermilk
  • Puff pastry for the crusts

STEP BY STEP

  1. Preheat oven to 450 degrees F.
  2. Combine dry ingredients
  3. Sprinkle 1/4 C of it over pastry in pie plate
  4. Cut fruit into 1/2 inch pieces
  5. Heap fruit over this mixture.
  6. Sprinkle with remaining sugar and flour.
  7. Cover with top crust.
  8. Place pie on lowest rack in oven.
  9. Bake for 15 minutes on high heat.
  10. Reduce oven temperature to 325 degrees F (170 degrees C), and continue baking for 40 more minutes.
  11. Serve warm or cold.

Cinnamon Bun – ATK

 

  • Rapid Rise Yeast – 4 tsp
  • 1/4 C milk – Heat to 110º plus 1 tsp sugar
  • 5 minutes to rise
    MIX
  • 2 3/4 C AP flour
  • 2.5 tsp baking powder
  • 3/4 tsp salt
  • 5 tsp sugar
    ADD YEAST
  • 2 tbl melted butter
  • 1 C milk – room temp
  • Mix briefly
    dump on countertop
  • Create gluten, but don’t overwork
  • Roll out to about 9×12
  • Brush with 2 TBL butter – NOT 1 inch on edge though
  • Sprinkle on filling – not past edge
  • Press on
  • Bench scraper to losten, and then roll
  • Pinch seam together
  • Use cake pan – spray and parchment and spray
  • Cut in half, half, half
  • Put in pan
  • Brush tops with butter
  • Cover with plastic for 30 minutes
  • Bake 350º for about 23 minutes
  • Losen edge, let rest 5 minutes
  • Turn out, and invert onto cooling rack

GLAZE

  • 3 oz Cream cheese
  • 2 TBL butter
  • 2 TBL milk
  • salt
  • vanilla extract
  • Whisk till smooth
  • Add 1 C confectioner sugar
  • Pour and spread glaze over top

Filling

  • 3/4 C Brown sugar
  • 1/4 C gran sgar
  • 1 tbl cinnamon
  • 1/8 tsp salt
  • 2 TBL melted butter
  • 1 tsp vanilla

Make your own Baking Powder

The difference between Baking Soda and Baking Powder is that baking soda requires an acid such as lemon to activate.  Baking powder uses a dried acid, than when mixed with water will activate.

Here is an easy way to make your own.

Baking Soda is alkaline – Potassium Bicarbonate.  It requires an acid to activate and create bubbles
vinegar, lemon, butter milk or sour milk
CO2 gasses are produced

Yeast: A live product of beer fermentation.  Cinnamon rolls, etc to rise breads

Cake yeast: dried yeast with corn meal

Compressed yeast cakes – only last a few days

1820 baking soda – pearl ash

1850 – Calcium Bicarbonate is better and replaced potassium bicarb

1865 – Baking soda plus corn starch plus a dried acid such as cream of tartar

Generic kuken dough recipe from germany

Baking powder will combine slowly on the shelf, leaving you with inactive baking powder in about 6 months.

To make your own baking powder

  • Use 1 TBL baking soda and 2 TBL cream of tartar
  • Measures spoon for spoon just as baking powder
  • Use within 1 month of making it

 

Pizza Balls

INGREDIENTS

  • Pillsbury Biscuit Dough – flattened
  • Firm mozzarella cheese
  • Basil leaves
  • Sun dried tomato pieces
  • Parmesan
  • Garlic powder
  1. Wrap it up and make a ball
  2. Roll up tightly
  3. Paint with a little bit of egg wash
  4. Sprinkle with onion powder

OPTIONAL FLAVORS and FILLINGS

  • Cheddar, bacon and onion
  • Pepperoni, black olive and mozzarella
  • Ground beef or taco meat, jalapeño, and Monterey jack – Sprinkle with chipotle

You can bake these or put them in a tray with a bed of marinara.

Party Trays – Quick & Easy

Cheese and Sausage Tray

  • 1 block cheddar cheese
  • 1 strip of aged summer sausage (casing removed)

Cheese Ball

  • Melt 1/2 C cheddar cheese
  • Mix with 1 pkg Cream Cheese
  • Roll around in chives or nuts

Italian Bites – Use long toothpicks

  • Pepperoni
  • Tomato slice
  • Banana peppers
  • Provalone
  • Black olive
  • on a chunk of bread

Quince Paste with Manchego

  • Slice quince into disks
  • Place on top of Cheese slices

Grape Tray

  • Buy nice plump grapes
  • Cut them into little bundles of about 4-8 grapes each

Brie and Crackers

  • Bring brie up to room temperature
  • Cut into pieces and put toothpicks in each little piece
  • Serve on a plate with a nice rustic cracker
    Note: I like Ritz crackers, but not with this pairing.  It’s like putting ketchup on filet mignon

Gruyere Dip

  • Melted gruyere
  • Cubes of bread on toothpicks

Tips

  • Use a crinkle cutter to give the appearance of something really fancy
  • Use toothpicks to stage individual gnoshes

Grated cheese has anti-caking agents in it, so it is good for melting things

Sriracha has Xantham gum – acts as an emulsifier

Sodium Citrate – emulsifier – Good nacho cheese

Nacho cheese

 

The Five Mother Sauces

Types of Sauces

A sauce should fall into one of three categories
1. A roux – Four of the above five start out with a roux
2. An emulsification
3. A reduction

Roux

A Roux is made by cooking equal parts flour and butter – usually about 2 TBL each and 1 C of liquid

  • Put flour and cold butter into a skillet
  • Cook until they have cooked together and have just started to brown
  • Add 1/4 C of your other liquid and stir until smooth.
    If you add it all at once, you will get lumps (dumplings) that will never disappear.
  • Whisk continually adding more liquid, bits at a time until it reduces and thickens

These five sauces are the building blocks for most other sauces.

1.  Béchemel

– A white sauce – Above roux made with 1 C dairy – usually milk or cream

GREAT FOR

  • Homemade macaroni and cheese, classic croque madame, lasagna,
  • Mornay sauce – Béchemel plus grated Gruyére or Parmesan (optional w/ Cayenne)
  • Mustard sauce – Béchemel plus Dijon mustard
  • Soubise – Béchemel plus shallots or onion
  • Cheddar Sauce – Béchemel plus shredded Cheddar
  • Sawmill Gravy – Béchemel plus cooked sausage

Step by Step Bechemel

  1. In saucepan cook 2 TBL flour and 2 TBL butter over medium heat.
  2. Cook until the butter completely melts and the flour barely starts to color – about one minute.
  3. Slowly whisk in 1 C milk, salt, pepper and nutmeg – just a little at a time
  4. Bring to a boil, whisking constantly.
  5. Reduce heat and simmer until mixture thickens slightly, about 5 to 7 minutes.
  6. Remove from heat and whisk in cheese until melted. Set aside.

2.  Velouté

– A white sauce – Above roux made with 1 C clear stock – usually chicken, vegetable or fish

Supreme Sauce

– A Supreme Sauce is a velouté made with 3/4 chicken stock, and then finished with 1/4 cream (mixed) butter and lemon.  It is a child sauce of Velouté

Allemande Sauce (German Sauce)

– Allemande Sauce is a velouté made with 3/4 C veal stock, and then finished with 1/4 C (mixed) egg yolks and heavy cream.

Poulette Sauce

– Poulett Sauce is made with Allemande Sauce as the base, and then finished with minced mushrooms, parsley and lemon

3.  Espagnole

– Espagnole is a roux made with a brown stock – veal or beef

4.  Tomato Sauce

– A Tomato Sauce is a roux plus tomatoes
– Italian style skips the roux and just reduces tomatoes

5.  Hollandaise

– At its most basic :: 4 egg yolks, 1 tsp Karo syrup, 1 bay leaf, plus 1 tsp acid – usually lemon or white wine – whisk continually with a whisk having lots of tines – halfway through the baking process, after it is very warm, add 1 tsp water mixed with 1 tsp corn starch and 12 TBL cold butter (one at a time)  – whisk continually until thickened.

Step by Step Hollandaise

  1. Bring double boiler water to a simmer
  2. Add in 3 egg yolks and 1 tsp of water and 1/4 tsp of sugar
  3. Whisk continually OFF the heat until it starts to turn light yellow
  4. Add 5 TBL of cold butter pieces
  5. Don’t stop whisking through the entire process
  6. Whisk until the butter melts and it starts to lighten
  7. Add another 3 TBL cold butter pieces
  8. Whisk until a ribbon forms
  9. Add teaspoons of water if it starts to thicken too much
  10. Remove from the heat and add 6 more TBL of cold butter one at a time
  11. Season with 2 tsp lemon juice and scant cayenne pepper and salt
  12. Store in a thermos or in a glass dispenser placed in a pan of hot water.
  13. If clumps have formed, you can strain it.

Bearnaise Sauce

Bearnaise is a child of Hollandaise.  Start with Hollandaise and add minced shallot, chervil, peppercorns and tarragon just after Step 4 of the Hollandaise Step by Step.

Strain or press through sieve to remove pieces and serve over steak, fish, vegetables, etc.

Maltaise Sauce

Another child of Hollandaise.  Start with Hollandaise, but at Step 10 rather than using lemon, add 1/4 C orange juice reduced down with a few peppercorns.  Add 1 TBL of the reduced liquid instead of lemon.

Pan Sauce from Fond

  • After you finishing browning or cooking a protein, the remainder is very tasty.
  • Use 3/4 C chicken, beef or vegetable broth to deglaze
    • Broth is from meat
    • Stock is from bones
  • Add broth to the pan and scrape off the bits of fond.
  • Reduce with 3 TBL Cognac or Brandy and 1 TBL green peppercorns to create a beef pan sauce, then add 3/4 C cream
  • Reduce to a thicker sauce (nappe) which is thick enough to coat the back of a spoon.

Starches as Thickeners

Always introduce via a cold slurry – water, wine, cognac, tomato juice

    • Flour
      • Clumps worse than anything.
      • Must be brought to a full boil to work
      • Combines with fats to make a greasy sauce
      • Has protein in it which creates scum
    • Corn Starch
      • Used in many Asian dishes
      • Thickens at a lower temperature than flour
      • not much needed, but is not heat stable.  Overheating will destroy the bonds
    • Tapioca or Cassaba Starch
      • Good for pie fillings
      • Can be tricky to use in sauces
    • Potato Starch
      • Works a lot like corn starch
    • Arrowroot
      • More stable and versatile, but never use with dairy
      • In 1 quart of liquid, use 2 TBL  of Arrowroot
        approx 2 tsp of arrowroot per cup of liquid
      • Often use other starches and label it “Arrowroot”
    • Japanese Arrowroot
      • Made from Kudzu

More info BY CLICKING HERE, if you need it.

Canyon Ranch Guacamole – Copy Cat

CLICK HERE for Avocado Tips and Tricks.


1/2 cup julienned spinach
1/3 cup frozen peas
1 ounce lite tofu
2 tablespoons lemon juice
Pinch salt
Pinch cumin
Pinch cayenne
Pinch chili powder
Dash Tabasco
6 tablespoons mashed avocado
3 tablespoons peeled and minced tomato
2 tablespoons pico de gallo (see recipe)
1 tablespoon minced cilantro
3 tablespoons minced white onions
2 teaspoons chopped scallions

1. Steam spinach until wilted. Remove from heat and squeeze out excess water.
2. Briefly steam peas and rinse under cold water to retain green color.
3. In blender container, combine spinach, peas, tofu, lemon juice, seasonings, and avocado and process until smooth
4. Fold in remaining ingredients and mix well.

Al Pastor Pork Loin

tenderloinINGREDIENTS

  • Pork tenderloin strip or pork shoulder
  • 1 C minced pineapple – diced and charred
  • 1/4 C onions – diced and charred
  • 1 TBL achiote paste (or substitute cumin and cayenne)
  • 1 TBL chipotle or adobo paste
  • 1 TBL Grandpa's Thunder Powder or Arghhh Powder
  • 2 C pineapple juice (alt orange juice)
  • 2 cloves garlic
  • scant clove, ground bay laurel, garlic, sage

STEP BY STEP

  1. Bring tenderloin up to room temperature (about 45 minutes)
  2. Dice and char onions and pineapple
  3. Add all other ingredients in a mixing bowl and add the charred vegetables
  4. Marinate the tenderloin for about 90 minutes
  5. Cook over very high heat (400-500º) for about 5 minutes per side
  6. Let rest 10 minutes before cutting into medallions and serving

ALTERNATIVES

You can braise a lesser cut of pork in the same liquid.
Bake at 275º for 3-4 hours
Let cool, then shred the meat
Let shredded meat marinate in the remaining liquid for another 30 minutes, then use for tacos or burritos.

Ideally, sear the meat a second time in cast iron before serving

Use spider strainers to create taco bowls – one inside, one outside
Cook in 4 inches of oil
Let cool before removing
Sprinkle with salt

Great with pickled red onion , radishes or queso fresco.
Serve also with ranch dressing

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