Category: Meals for Beginners

Step by Step Directions and amounts included

Sangria

CLICK HERE to see what we fixed while living in Spain.

Really Good Sangria

sangriaBefore we begin…
Everything should be cold, and then cut, and then placed in the freezer for 30 minutes before preparing and serving.  You can alternately freeze the ingredients, but this will tend to make your fruits mushy when they thaw.

Ingredients to feed 4 people

Ingredients to prepare and place in the freezer

    • 1 cup fresh raspberries
    • 1/2 C sliced strawberries
    • 1/2 C sliced peaches
    • 1/2 C pineapple pieces
    • 1 blood orange – medallions
    • 1 lemon – medallions
    • 1 lime – medallions
    • large pieces of lemon peel
    • Optional:  Mango, kiwi, etc.
    • Ingredients to measure and set aside
    • 1 pt red wine – Rioja from Spain
    • 1 pt white wine – Riesling (Rhine Wine) from Germany
    • 1/4 C rum
    • 1/4 C agave syrup
    • 2 C pineapple juice
    • 1/4 C orange liquor or triple-sec
    • 2 cinnamon sticks
    • 6 whole cloves
    • 1 liter ginger ale or champagne (Add just before serving)

Step by Step

  1. Prepare all ingredients in the left column and place on a plate (spread out) in the freezer for 30-60 minutes.  This will help keep the sangria cold without using ice.
  2. Refrigerate your pitcher.
  3. Gather the ingredients in the right column.
  4. Place your frozen ingredients in the cold pitcher.
  5. Add everything else except the ginger ale
  6. Ideally, let meld in the refrigerator for 2-3 hours
  7. Just before serving, pour in the ginger ale
  8. Serve with mint, basil and ice cubes

NOTE:  DO NOT put ice cubes into the pitcher, it will dilute your sangria.

Options:

White . Crisp White, Refreshing White, Chardonnay
Red . Zinfandel, Merlot, Cabernet, Malbec, Shiraz

Simple Sangria

  1. In a bowl combine 1/2 LB mixed berries
    blueberries, raspberries, strawberries (pieced), and so forth
  2. Toss with 2 TBL sugar
  3. Slice 1 lemon very thin (rind and all)
  4. Put into a pitcher with chilled rose wine
  5. Pour over ice

 

This is a recipe that has been created or modified by Robert (Grandpa) Andrews.
CLICK HERE for a free sample copies of Grandpa's Cookbooks. © 2016, 2017, 2018.

Soft boiled egg

Whites gel at 180° Yolks start setting at 160°
Use a steamer instead of pot of boiling water
Temperature is a constant 212° covered
Use large eggs straight from the fridge: about 45°
This way the yoke will stay cooler during the cooking process
Cover and cook for exactly 6 1/2 minutes
Remove and plunge into a bowl of cool water for about 30 seconds
Put into an egg cup and top with salt and pepper
Buy Roslee Egg Topper

Robert@RobertAndrews.NET

Scratch Chicken Soup

  • Use an entire chicken to make stock
    • Chicken Soup Leg, breast pieces, thigh pieces, wing
    • Cover with cold water and put on heat
    • Add celery, onion, carrot, garlic, bay leaves, black peppercorns
    • Bring to a boil
    • Reduce to simmer, and skim off fat
    • Cook 1 hour – remove chicken breasts
    • Cover and cook 2-3 more hours 
    • Strain in colander, removing large solids,
      • then strain in strainer lined with cheesecloth, removing small solids
  • Set aside meat to cool
  • Add bouquet garnis with thyme sprigs
  • Cook 30 minutes
  • Add FRESH cut vegetables (celery, onion, carrot, garlic, chives)
  • Cook 30 minutes
  • Shred meat and return to pot
  • Add 1 tsp soy sauce
  • Add vermicelli noodles
    • OPTIONAL:  Small amount of Bisquick made into balls for dumplings
  • Stir in two beaten eggs
  • Top with parsley

Veggie Soup

Chop up onion, tomato, carrot, peeled parsnip, potato … Whatever
Put on baking sheet
Toss with EVOO and salt
Top entire head if garlic, drizzle with oil and wrap in foil . Place on baking sheet too
Bake all for 45 minutes at 350°
CAREFULLY squeeze out garlic
Put all in blender
Add some broth and a bit of cream or milk
Pulse about 15 seconds . More if you like creamy rather than chunky
Top with shredded parm
Robert@RobertAndrews.NET

Creamed Greens

Creamed Greens

One huge handful Tuscan kale . De-stemmed
One huge handful Swiss chard . De-stemmed
One huge handful collard greens . De-stemmed

Been very large skillet start to sauté with a bit of EVOO

In small pot to create a Béchamel sauce
2 tablespoons liquid fat:
– olive oil or butter or bacon drippings
2 tablespoons AP flour
Heat until it starts to turn golden

Note: not too long. The longer you cook a roux, the less thickening power it has.

Add WARMED 2 cup mixture stirring constantly
– 1/2 cup cream or half-and-half
– 1/2 cup low-fat buttermilk
– 1 cup one or 2% milk
. . Warm the mixture (before adding to the pan) in a microwave for about 45 seconds. This way, it will not shock your roux so much, and it will come back up to heat more quickly.

Continue to heat greens until wilted

Once wilted, pour into large steel pan to start cooling.
Add 1/4 cup shallots and three cloves minced garlic back into hot skillet

1/4 cup your choice of chopped nuts: chestnuts, walnuts, sunflower seeds, etc.

Little bit of nutmeg, and a sprinkling of red pepper

Add greens back to skillet, drizzle roux over top
Continue to cook and stir until incorporated
Put into serving bowl and sprinkle lightly with paprika for looks.

Robert@RobertAndrews.NET

Six Hor d’ouvres

Six Hor d’ouvres

by Executive Chef Chuck Wiley at the Hotel Valley Ho in Scottsdale
azfamily.com
Posted on November 3, 2014 at 7:20 AM
Updated Friday, Oct 31 at 9:25 AM
Beef & Blue Cheese Toasts with Red Onion Marmalade
Yield: 3 dozen hors d ‘oeuvre
Ingredients:
3/4 lb. Beef tenderloin
3 Tbsp Olive oil
To taste: Kosher salt and freshly ground black pepper
36 thin slices Baguette, approx. 6oz. weight
1/4 cup Blue cheese, crumbled (we prefer Maytag)
4 oz. (net weight) Cream cheese
1 recipe Red onion marmalade (recipe follows)
1 recipe Roasted garlic aioli (recipe follows)
3 Tbsp. Chopped parsley

Directions:
1. Slice the beef into long strips about 1/2 inch x 1 inch in diameter (to fit the baguette when sliced), season well with salt and pepper; go a little heavier on the pepper and lighter on the salt; the blue cheese will be salty). Heat a sauté pan over high heat, add 1 Tbsp of the olive oil and sear the beef strips on all sides. Ensure the beef remains rare to med. rare. Set aside to rest; when cool slice into ¼ inch thick slices. You should have 36 nice little slices.
2. Preheat the oven to 375 degrees. Spread the baguette slices on a baking sheet and brush with the remaining 2 Tbsp of olive oil. Bake until golden brown. (Approx. 10 min.)
3. Combine the blue cheese and cream cheese in the work bowl of a food processor; pulse until smooth. Transfer to a small bowl and set aside.
4. Spread approx.1 tsp. of the blue cheese mixture on a crostini (be generous!). Top with a slice of beef followed with a little spoonful of the Red Onion Marmalade. Spoon a little dab of Aioli on top of the onion. Sprinkle with chopped parsley.

Red Onion Marmalade
Ingredients:
1 Tbsp Vegetable oil
1 large (10oz) Red onion, thinly sliced (about 3-4 cups)
To taste Salt and freshly ground black pepper
1 heaping Tbsp Honey
1/4 cup Balsamic vinegar
Directions:
1. Heat the oil in a medium sauté pan over medium heat. Add the onions, season with salt and pepper and cook gently until onions are soft.
2. Add the honey and cook for 5 minutes or so. Add the vinegar and cook until reduced. Cool and keep refrigerated. If mixture is really rough you may want to coarsely chop so it will stack on the beef a little neater.

Roasted Garlic Aioli
Ingredients:
¼ cup Mayonnaise
1 bulb Roasted garlic, (about 6 large cloves) squeezed out of the skin and mashed to a paste
To taste: Kosher salt and freshly ground pepper
Directions:
1. In a small mixing bowl, mash together the mayonnaise and garlic with a fork. Season to taste with salt and pepper.

Grilled Shrimp on Crisp Wontons with Asian Slaw and Chinese Mustard Sauce
Yields: 24 pieces
Ingredients:
2 Tbsp Olive oil
1 Tbsp Lemon juice
1 each Shallot, chopped
To taste: Kosher salt and freshly ground black pepper
6 each Large shrimp (approx. 1 oz each), peeled and deveined
½ cup Vegetable oil
24 Wonton rounds (1-1/2” diameter)
To taste: Togarashi (available at Asian markets, substitute chile powder)
1 cup Napa cabbage, chopped
2 Tbsp Carrots, cut in thin, short strips
2 Tbsp Red bell pepper, cut into thin, short strips
3 Tbsp Soy sesame vinaigrette (recipe follows)
As needed: Chinese mustard sauce (recipe follows)
1 Tbsp Black sesame seeds
Directions:
1. Combine olive oil, lemon juice, shallot, salt and pepper in a glass or stainless steel bowl; whisk together. Place shrimp in this marinade and refrigerate for 2-4 hours. Grill shrimp until just done, or broil close to the flame. Do not over cook. When cool, slice each shrimp into fourths and refrigerate.
2. Heat the vegetable oil in a small saucepan until it registers at 350 degrees on a thermometer (or use a small deep fryer). Fry won ton rounds in small batches until golden brown. Drain on paper towels and sprinkle with togarashi.
3. Combine the cabbage, carrot and red pepper in a bowl. Toss with some of the soy sesame vinaigrette; set aside.
4. Assemble the hors d’oeuvre: Place some of the cabbage mixture on each won ton. Top with a slice of shrimp. Spoon a bit of the Chinese mustard sauce over the shrimp and sprinkle with a few black sesame seeds.

Soy Sesame Vinaigrette
Yield: approx. 3/4 cup
Ingredients:
2 tsp Canola oil
½ Tbsp. Garlic, chopped
½ Tbsp. Ginger, chopped
1 Tbsp. Green onion, chopped
pinch Red chili flakes
3 Tbsp Rice wine vinegar
3 Tbsp Murin
2 Tbsp Soy sauce
1 Tbsp Water
1 Tbsp Brown sugar
1 tsp Cornstarch
½ tsp Sesame oil
Directions:
1. Heat the canola oil in a small saucepan over medium high heat. Add the garlic, ginger, green onion and chili flake. Sauté until fragrant (about 1 minute); remove from heat.
2. Combine vinegar, murin, soy, water, brown sugar and cornstarch in a bowl and whisk together. Add to the ginger mixture, return to the stove and bring to a boil. Lower heat and simmer a couple of minutes until thickened.
3. Remove from heat, sprinkle in the sesame oil to taste; drop by drop. Cool and refrigerate.

Chinese Mustard Sauce
Yield: approx. 1/3 cup
Ingredients:
¼ cup Sugar
2 Tbsp. Colemans mustard powder
1 each Egg yolk
¼ cup Red wine vinegar
Directions:
1. Mix the sugar and mustard together in a stainless steel bowl and set over a pot of simmering water (bowl should not touch water); do not over heat.
2. Combine the egg yolk and vinegar in a small glass or stainless steel bowl; whisk together. Whisk this mixture into the mustard until smooth.
3. Cook the mustard sauce over the double boiler, whisking occasionally until the mixture thickens. Remove from heat, strain and cool.

Navajo Fry Bread with Pumpkinseed Cream and Avocado Salsa
Yield: 4 dozen (halves)
Ingredients:
2 1/2 cups All purpose flour
1/2 cup Yellow corn meal
2 Tbsp. Baking powder
1 tsp. Salt
1 Tbsp. Vegetable shortening
2 cups Buttermilk
1 cup Flour (for kneading)
Directions:
1. Mix all dry ingredients and cut in shortening with fingertips. Mix thoroughly to the consistency of gravel.
2. Add the buttermilk and make thick dough. Place on floured board and knead well, using 1/2 cup flour at a time. Place in oiled bowl and allow to rest 30 minutes.
3. Oil fingertips before working with dough. Fry at 350 degrees one minute on each side.

Pumpkinseed Cream
Ingredients:
3 Tbsp. Pumpkinseeds, toasted until puffed and fragrant
1 small Anaheim Chile, roasted, skinned, seeded and finely chopped
1/2 tsp. Garlic, pureed
1/2 tsp. Cumin, freshly toasted and ground
1/2 cup Crème fraiche (substitute sour cream)
To taste: Kosher salt and freshly ground black pepper
Directions:
1. Finely chop toasted pumpkinseeds in a Cuisinart; transfer to a mixing bowl. Add chile, garlic, cumin and crème fraiche; fold together. Season to taste with salt and pepper.

Healthy Custard

Actually, this could more properly be called pastry cream
The entire recipe is called Mille Feuille

Poke puffed pastry with a fork so that it does not completely puff up during baking
Bake puffed pastry 400° for about 15-20 minutes . Or until browned

Heat two cups half/half
Add 1 c sugar
Pinch of salt
Bring mixture to simmer

Beat two eggs
Mix in 1/4 C cream or half/half
Add 1 TBL cornstarch

Temper hot milk mixture into eggs
Combine into larger pot
Stir continually until it turns to custard
Add butter and vanilla
Cover cream with plastic wrap so that film does not form
Plastic wrap should be molded down to touch the custard so that no air remains

When you are ready to serve, and only then, finish the recipe:
Cut puff pastry into three equal strips
Spread pastry cream over top of TWO puff pastry strips
Spread fondant (sugar icing) over top of the third
Pipe chocolate line fondant over top
Score to create alternate lines (see photos)

Cut top piece, and place on other two strips
Slice down into pieces

image

image

Alternately, pipe whipped cream over top and then add fresh fruit on top

French Fries / Chips

friesBefore we begin…

  • Potatoes fall into the categories of either starchy or waxy.
  • Russet and Idaho potatoes have a higher amount of starch and less moisture than waxy potatoes, so they are great for baking and frying, but don’t perform well for potato salads or casseroles
  • Waxy potatoes like Red Bliss, Fingerlings or New Potatoes have less starch and more body, so are good choices for potato salads, but NOT this recipe.
  • Yukon Gold is a good example of an all purpose potato.  It does reasonably well for either application.

Ingredients to feed 4 people

1-2 potatoes per person
1 C water and 1 tsp salt (per potato)		 Optional Condiments:
Ketchup, sour cream, ranch dressing,
Grandpa’s Jalapeño Ketchup

Step by Step

  1. Cut russet potatoes into approximately 1/3 inch thick strips
    – Just for fun you can cut them into 1/4 inch medallions instead of strips
  2. Soak in salted water overnight
  3. The next day, blanche potatoes in salted water for about sixty seconds to boil and partially cook
    – Potatoes should break apart when bent at this point, so be careful.
  4. Toss gently with oil and salt
  5. Put on a baking tray and cook at 450º for about ten minutes
  6. Flip over fries and cook another 10-15 minutes until golden brown
  7. Sprinkle with salt while oil is still very hot
  8. Some people enjoy a very light sprinkling of black pepper too

Oh, one more thing…

  • French Fries REALLY don’t come from France.  Research has shown that they really come from Belgium, where historians claim they were frying potatoes as early as the late 1600’s
  • The first record of French Fries being served in America was 1802 when Thomas Jefferson served them to guests at the White House.

Red Velvet Cupcakes

Red Velvet Cupcakes

Sift together
2 1/2 cups cake flour
2 Tbl Dutch processed cocoa
1 tsp salt

1 1/2 C melted butter into bowl of mixer
1 1/2 C granulated sugar
1/2 tsp red food coloring
1 tsp vanilla
2 lg eggs
Add 1 Cu buttermilk
Add dry ingredients (above)
Add 1.5 tsp baking soda and 2 tsp vinegar in bowl
Add to mixer bowl

Add to lined cupcake pan
Bake at 350° for 25 minutes
Rotate halfway through

Cream cheese Frosting
10 TBL butter
8 oz creme cheese
3 C sifted confectioners sugar
1/2 tsp vanilla
> strain blueberry jam
> add 3 tbl jam into frosting
> mix well till pink
> spread with offset spatula

Serve chilled

Robert@RobertAndrews.NET

 

ALTERNATE RECIPE

    • DRY INGREDIENTS
  • 1 C Sugar
  • 1.5 C flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 2 TBL unsweetened cocoa powder
    • WET INGREDIENTS
  • 2 tsp distilled white vinegar
  • 2 tsp vanilla extract
  • 1 tsp red gel food coloring
  • 1 C buttermilk – room temp
  • 1 egg – room temp
  • 1/2 C coconut oil melted
    • FOLD TOGETHER JUST TO COMBINE
  • Pour into cupcake molds (only 1/2 way up)
  • Bake at 350º for about 20 minutes (clean toothpick)
  • Let cool
    • PREPARE MARSHMALLOW COATING
  • 1/4 C Water
  • 1 packet gelatin
  • 3/4 tsp vanilla
    • In your sauce pan
  • Add 1/4 C water
  • 1/2 C sugar
  • 1/3 C light corn syrup
  • a pinch of salt
    • Heat to 240º  F  (115º C)
  • Drizzle into the gelatin mixture while mixing
  • Beat on medium until it is fluffy and bright white
    • PIPE CREAM CHEESE FROSTING INTO CENTER
  •  

 

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