tag:blogger.com,1999:blog-44630542101594931692024-03-06T03:53:41.284+01:00my little kitchen experimentswith big bits of foodgasmTroyGhttp://www.blogger.com/profile/12432193954495276989noreply@blogger.comBlogger23125tag:blogger.com,1999:blog-4463054210159493169.post-63032067741867945292018-04-15T21:47:00.001+02:002018-04-15T21:47:22.112+02:00After 6 years... Hallo from Berlin!It has been quite a while since I last posted. No, I didn't stop cooking. I just stopped posting.<br />
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After six long years... so many things happened. I'm here now in Berlin, finishing my Masters degree. I'm doing a lot of cooking and I figured I want to somehow record my cooking adventures, here in my new home, with my wife. 👫💖<br />
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I will be posting some of my cookings done within the past year(s), from simple eggs, to stews, to coffees, and much more.<br />
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Stay tuned! 😍TroyGhttp://www.blogger.com/profile/12432193954495276989noreply@blogger.com0tag:blogger.com,1999:blog-4463054210159493169.post-90829046461231576212012-05-13T03:43:00.001+02:002012-05-13T03:43:31.150+02:00Poached Fish Parmesan<span class="Apple-style-span" style="font-family: inherit;">HELLO!</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit;">After a long while, I finally managed to blog again! First some updates about me...</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit;">I enrolled myself in a short culinary class (Fundamentals of Culinary Arts) at <a href="http://www.firstgourmetacademy.com/" target="_blank">First Gourmet Academy</a>. It was fun! Learning new techniques, from knife skills, to plating, all in 8 days. If you want to learn how to properly cook, but can't afford those really expensive schools, inquire at FGA. ;) (btw, our chef instructor is Swedish ah)</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit;">And during those times I was busy in class, I also landed a job. So yay me!</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit;">Anyway, so I finally found time to cook and blog again. I wanted something cheesy, but with fish. I usually pair cheese with chicken (as you can see in my other blogs). I stumbled upon this recipe called Poached Fish Parmesan by the <a href="http://www.dairygoodness.ca/" target="_blank">Dairy Farmers of Canada</a>. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVJbAce0QAuZBAxi7AWZNNKHChE0h-NhmMCucOemcQYgwYlFCZ7PDD3wCEx-gDCSdogZlLA5ZFEjsk1f_E9LwEBJ9lFx30yI0waPOQCKfM9bHcNMQeQH4bNFflT2pCAuGF2cR_VyRpbIcB/s1600/IMG_1296.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVJbAce0QAuZBAxi7AWZNNKHChE0h-NhmMCucOemcQYgwYlFCZ7PDD3wCEx-gDCSdogZlLA5ZFEjsk1f_E9LwEBJ9lFx30yI0waPOQCKfM9bHcNMQeQH4bNFflT2pCAuGF2cR_VyRpbIcB/s320/IMG_1296.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My version. But since my photo is not really amazing, I'll post the photo from their website :)</td></tr>
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<tr><td style="text-align: center;"><a href="http://www.dairygoodness.ca/var/ezflow_site/storage/images/dairy-goodness/home/recipes/poached-fish-parmesan/900294-3-eng-CA/poached-fish-parmesan_large.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="234" src="http://www.dairygoodness.ca/var/ezflow_site/storage/images/dairy-goodness/home/recipes/poached-fish-parmesan/900294-3-eng-CA/poached-fish-parmesan_large.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo credit link: <a href="http://www.dairygoodness.ca/milk/my-milk-calendar/recipes/poached-fish-parmesan" target="_blank">Poached Fish Parmesan</a></td></tr>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">This is a really fast, and simple dish to make. You need around 30 minutes or so, including prep time (providing you have good knife skills, and multi-tasking skill :D).This dish reminds me of carbonara, and at the same time, well... pizza. Maybe because of the green capsicum and cheese? It's tasty, and creamy; a blend of milk, cheese, and wine, but something is still lacking in my opinion. As Grace mentioned it, all the ingredients blended together that it lacks something that will counter the texture. Maybe crispy bacon bits, or I guess the fish can be pan fried with breading. But then this won't be "Poached Fish" anymore.</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">Overall, I recommend this dish to those who want a simple pasta and cheese cravings. But you may want to cut back on the green capsicum if you're not a fan of it. I like this dish, but it just lacks something <i>je ne sais quoi</i>.</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">If you want to try this dish out, and maybe you have something in mind, let me know!</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">For 4-6 servings</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">500g white fish fillet (I used Dory)</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">2 cups milk</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">3tbsp butter</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">3 tbsp flour</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">1/2 cup dry white wine</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">1/2 cup grated parmesan cheese</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">2 tbsp chopped fresh chives (or green onions)</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">1 red or green capsicum, thinly sliced</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">salt, pepper (to taste)</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">500 g fettucini cooked <i>al dente</i></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">1. Cut the fillets into small portions (bite size)</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">2. In a large covered frying pan, poach the fish in milk for 5 to 10 minutes, until the fish are flaky.</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">3. Transfer the fish to a plate and keep warm. Reserve the milk.</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">4. On another sauce pan, melt butter. When the butter stops foaming, add the flour. Brown the flour for 2minutes. </span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">5. Carefully, and gradually add the warm milk, stirring constantly. Cook on low heat until thick.</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">6. Add the wine, cheese, chives, capsicum. Season to taste. Cover and cook for another 10 minutes.</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">7. Meanwhile, cook the fettucini in boiling salted water for 5-6 minutes, until <i>al dente</i>. Drain.</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">8. Pour the sauce into the pasta, and serve.</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">9. Buon appetito!</span></div>TroyGhttp://www.blogger.com/profile/12432193954495276989noreply@blogger.com1tag:blogger.com,1999:blog-4463054210159493169.post-55365486285482361732012-02-15T14:39:00.000+01:002012-02-15T14:39:20.183+01:00Fricassée de Poulet À L'AncienneOld-fashioned Chicken Fricassee with Wine-flavoured Cream Sauce, Onions and Mushrooms<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHvXYzEnEfHTPkBn-Mx9lmfcU7ORnihhHLYV84X0SqDLhaJnSYTfDfpRFBGo1nBnwK4uxd6NDyoa8pQl06g3T9-Rk-bRK3swEQNMTeMzhc1I2x2AA0AwKiVCrkuWUvPjIA1RUJcqYg7vGh/s1600/Chicken+Fricassee.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHvXYzEnEfHTPkBn-Mx9lmfcU7ORnihhHLYV84X0SqDLhaJnSYTfDfpRFBGo1nBnwK4uxd6NDyoa8pQl06g3T9-Rk-bRK3swEQNMTeMzhc1I2x2AA0AwKiVCrkuWUvPjIA1RUJcqYg7vGh/s400/Chicken+Fricassee.jpg" width="400" /></a></div><br />
Another Julia Child's French classic cuisine: Chicken Fricassee. So what is Fricassee, you might ask. According to an online definition: "Fricassée is a traditional French stew made usually made with chicken" (<a href="http://culinaryarts.about.com/od/glossary/g/Fricassee.htm" target="_blank">source</a>). It is similar to braising, but when you say fricassée, you do not brown the meat. Basically, it is a white stew.<br />
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There something to french cooking chicken dishes (that I made so far) that taste similar. I think that's because of the stock and white wine reduction. But for this dish, the heavy cream and egg gave a more creamy and smooth texture.<br />
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For me, the taste of this dish is good. Nothing very special, though I'm not saying this doesn't taste good. It is very tasty, but I think I'll just do this if I have left over heavy cream in the fridge.<br />
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But, if you're interested in making a fricassée, whether chicken, duck, rabbit, or any kind of meat, here are what you need:<br />
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for 4-6 pax<br />
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1-1.5 kg whole chicken, cut into parts<br />
1 large onion, thinly sliced<br />
1 carrot, thinly sliced<br />
1 celery stalk, thinly sliced<br />
4 tbsp butter<br />
salt and white pepper to taste (but don't make it too salty)<br />
3 tbsp flour<br />
3 cups boiling chicken stock/broth<br />
1 cup dry white wine<br />
herb bouquet garni (2 sprigs parsley, 1 bay leaf, 1/8 tsp thyme)<br />
16-20 white braised onions*<br />
250g fresh mushroom stewed in butter, lemon and water**<br />
2 egg yolks<br />
1/2 cup heavy cream<br />
lemon juice<br />
pinch of nutmeg<br />
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<blockquote>*white braised onions*<br />
16 - 20 pearl onions/shallots<br />
1/2 cup white wine<br />
salt and pepper<br />
2 tbsp butter<br />
1 bouquet garni<br />
Place everything in a sauce pan and simmer very slowly, rolling the onions from time to time for 40-50 minutes. If the liquid evaporates during cooking, add more by spoonfuls<br />
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**mushroom stew**<br />
250g fresh mushroom<br />
1/3 cup water<br />
1/8 tsp salt<br />
1/2 tbsp lemon juice<br />
1 tbsp butter<br />
1. Bring the everything to boil except for the mushroom.<br />
2. Add the mushroom and toss.<br />
3. Cover and boil moderately fast, tossing frequently for 5 minutes.</blockquote><br />
1. Cook the vegetables slowly in butter for 5 minutes or until tender, but not browned. Push to one side, then raise heat to medium high.<br />
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2. Add the chicken, and turn it every 3-4 minutes, without coloring to more than golden yellow.<br />
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3. Lower heat to medium and cover for 10 minutes, turning the chicken once.<br />
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4. Sprinkle salt and white pepper to taste (but not too salty). Add the flour to the chicken until it coats all side. Roll it in the cooking butter. Cover and continue to cook slowly for 4 minutes, turning once.<br />
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5. Add boiling chicken stock, white wine and bouquet garni. Bring to simmer. Taste for seasoning. Simmer for 25-30 minutes. It is done when juice from drumstick when pricked with fork run clear.<br />
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6. Remove chicken to a side dish. Add the juice from the onion and mushroom to the cooking liquid. Simmer for another 2-3 minutes, removing the fat. Boil rapidly stirring frequently to thicken the sauce, enough to coat a spoon nicely. Correct seasoning.<br />
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7. In a mixing bowl, whisk in egg yolks and heavy cream. Add the hot liquid by small tablespoonfuls while whisking. Pour the sauce in a thin stream while whisking. After whisking, return the liquid to the casserole. Bring to a boil for 1 minute.<br />
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8. Correct seasoning, add drops of lemon juice and pinch of nutmeg.<br />
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9. Arrange the chicken, onion and mushroom in the casserole. Pour the sauce over it. Serve.<br />
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There you go! Bon appétit! :DTroyGhttp://www.blogger.com/profile/12432193954495276989noreply@blogger.com0tag:blogger.com,1999:blog-4463054210159493169.post-21846481806136041922012-02-12T11:23:00.001+01:002012-02-12T11:25:41.276+01:00Mignon de Porc à L'AilPork medallion with garlic, topped with wine-reduced caramelized shallots.<br />
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Last Saturday, I prepared a small dinner for my friend who is going to Germany next Tuesday. I invited him over to lend him some of my winter clothes. One of my friend, Jonathan, wanted to be my sous chef in cooking French cuisine, specifically a pork dish. I decided to try this <a href="http://whatcanipassyou.blogspot.com/2010/01/whenever-adam-cooks.html" target="_blank">recipe</a> I stumbled upon a few weeks ago on the net. Apparently, it is one of the most popular dish in <a href="http://www.amazon.com/gp/product/158234180X?ie=UTF8&tag=cookstr-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=158234180X" target="_blank">Anthony Bourdain's <i>Les Halles</i> Cookbook</a>.<br />
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Basically, this dish is baked pork tenderloin, wrapped in bacon. topped off with caramelized shallots, reduced in wine and dark chicken stock. Yuuum! I'm not much of a pork person, but I tell you, I really like this dish. Even my greatest food critique liked it! Although I think I made it a little dry (not very) and that's because I was unsure if the meat is cooked or not. I kept on removing and placing back the meat in the oven to check. I think the topping really made a difference. The sweetness of the caramelized shallots, infused it with reduction of the wine, and my semi-homemade dark chicken stock gave this dish a wonderful, wonderful flavour. Fantastico!<br />
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In order for you to make this, you need: (2-4 pax, depending on cut and appetite)<br />
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500 g pork tenderloin<br />
4-5 bacon (enough to wrap the meat)<br />
1 whole head of garlic, unpeeled cloves<br />
salt and pepper<br />
thyme<br />
3 tbsp butter<br />
olive oil<br />
4 shallots<br />
1/2 cup dry white wine<br />
1/2 cup dark chicken stock* see below<br />
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1. Preheat oven to 350F<br />
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2. Season the unpeeled garlic cloves with salt, pepper and thyme. Wrap the in an aluminum foil and roast for 30 minutes.<br />
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3. After 30 minutes, mash half of the garlic with fork and rub it on the pork tenderloin. Reserve the other half for later. Leave the oven on.<br />
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4. Season the pork with salt and pepper. Wrap with bacon strips and tie it with kitchen string.<br />
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5. On a hot pan (high heat), add oil and 1.5 tbsp butter. When the butter stops foaming, brown the meat on every side. When the meat is browned all over, place in a roasting dish and bake for 20-30 minutes, or until the inside temperature reaches 160F. Discard the fat from the pan.<br />
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6. Remove the meat when done, and wrap in an aluminum foil to allow it to rest for 15-20 minutes.<br />
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7. Slice the shallots into a "boat", quartered and separate thin layers. Add the rest of the butter in a hot pan and caramelize the shallot, about 5-7 minutes. Add wine and deglaze the pan. Reduce until the mixture is dry (with glaze consistency). Lower the heat and add stock. Simmer until it reduces to half. Whisk in the remaining garlic and add a few more splashes of wine. Season to taste.<br />
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8. Cut the tenderloin into 0.5" - 1" slices, and pour over the topping.<br />
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9. Serve.<br />
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*To make dark chicken stock: (1cup)<br />
<br />
bones of chicken, gizzard, chicken scraps<br />
mirepoix (1 celery, 1 carrot, 1 onion)<br />
2 cups water (or if you like, chicken broth)<br />
aromatics (1 bay leaf, 1/8 tsp thyme, 2 parsley sprigs)<br />
<br />
1. Brown the chicken and the vegetables in hot pan.<br />
<br />
2. Discard the fat, and pour in water, mirepoix and aromatics, and simmer for 1-2 hrs or more. Strain, degrease, and the stock is ready for use)<br />
<br />
<br />
<br />
Please do try this. Very yummy! Even my critiques like it! :D<br />
<br />
Enjoy! Bon Appétit!TroyGhttp://www.blogger.com/profile/12432193954495276989noreply@blogger.com2tag:blogger.com,1999:blog-4463054210159493169.post-31607041096860883172012-02-02T15:10:00.000+01:002012-02-02T15:10:41.497+01:00Poulet Poêlé à L'estragonCasserole-Roasted Tarragon Chicken<br />
<br />
I bought a new French cookbook the other day entitled <a href="http://www.amazon.com/French-Recipes-Techniques-Ingredients-Friends/dp/1741969565" target="_blank">French: Easy Recipes, Techniques, Ingredients (Food for Friends)</a>. While browsing with Grace, we saw this recipe, and it looks very simple and very easy. I remembered Julia Child also has this recipe, so I checked it out. It looked more complicated and requires more ingredients than the former book. And from the ingredient lists, I think that both recipes taste very differently. The first one is creamy, while Julia's is savory. Given that I don't have one of the main ingredient for the first book (heavy cream), I went with Julia Child's version.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB3C4vh5sGanBzuUV6_b1FoVcxEYuZNKTVE3NiuFGOLeDoh-qYLUa3pSdmzdncWzhAjejHkjrMVAnGZswPTqDuqHUs8b4bfZ3kP009XohE0Zvubw9XcviOP_D70yvvbiP7AFflZ-pMpPdB/s1600/Poulet+Poele+a+lestragon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB3C4vh5sGanBzuUV6_b1FoVcxEYuZNKTVE3NiuFGOLeDoh-qYLUa3pSdmzdncWzhAjejHkjrMVAnGZswPTqDuqHUs8b4bfZ3kP009XohE0Zvubw9XcviOP_D70yvvbiP7AFflZ-pMpPdB/s400/Poulet+Poele+a+lestragon.jpg" width="400" /></a></div><br />
<br />
So yes, this is Julia Child's version. I'm sorry for the poor aesthetics of the photo. I also forgot to place the vegetables around the chicken. Anyway, the chicken came out very tender and very flavourful. Once you open the casserole from the oven (actually, even before you open), you can smell the buttery aromatics, and especially tarragon. The flavour and the aroma of tarragon really locked in the moist and tender meat. To be honest, this reminds me of Hainanese Chicken, although it differs in taste because of the herb and butter. The sauce beside the chicken is the (brown) tarragon sauce. It gave the chicken another doze of <i>malinamnam</i> tarragon kick. It's supposed to be brown. The recipe requires a brown chicken stock, but I only have chicken stock from broth.<br />
<br />
I think this dish is great for those who are living healthy(-ish). However for me, I still like my Poulet Bonne Femme (coming soon) better.<br />
<br />
What you need: (4-6 pax)<br />
<br />
1.2kg whole roasting chicken<br />
3/4 tsp salt<br />
pinch of pepper<br />
4-8 tbsp butter*<br />
3-4 sprigs of fresh tarragon or 1/2 tsp dried<br />
cooking oil<br />
1/2 cup sliced onions<br />
1/4 cup sliced carrots<br />
aluminum foil<br />
<br />
for the Brown Tarragon Sauce<br />
<br />
2 cups brown chicken stock<br />
1 tbsp cornstarch mixed with<br />
2 tbsp Madeira (I used dry white wine. BUT THIS IS NOT A CORRECT SUBSTITUTE)<br />
2 tbsp fresh tarragon<br />
1 tbsp softened butter<br />
<br />
<br />
1. Pre-heat oven to 325F<br />
<br />
2. Season the cavity of the chicken with salt, pepper and 1tbsp butter. Insert the tarragon leaves. Truss the chicken, closing the cavity. (I don't know how to truss(tie) a chicken, I improvised)<br />
<br />
3. Set casserole over moderately high heat with butter and oil. Once the butter foam subsides, place the chicken breast side down. Brown the chicken on all side for 2-3minutes per side. Be careful not to break the skin. Add oil and butter if necessary.<br />
<br />
4. After all sides have browned, remove the chicken. Pour out the fat if it has burned. *Add 3 tbsp butter<br />
<br />
5. Cook the carrots and onions slowly for 5 minutes without them browning. Add the 1/4 tsp salt and tarragon.<br />
<br />
6. Salt the chicken on all sides well. Place it on the bed of vegetables in the casserole, breast side up. Baste it with butter in the casserole. Lay a piece of aluminum over the chicken and cover the casserole. Reheat the casserole on the stove until you hear little crackling or sizzling sound (around 2-3 minutes).<br />
<br />
7. Place the casserole in the middle rack of the oven. Roast for 1 hour and 10-20 minutes, depending on the size of the chicken. Baste once or twice with the butter and juice.<br />
<br />
8. The chicken is done when juice from its vent is clear yellow. Remove the chicken to a serving platter.<br />
<br />
<br />
<br />
For the sauce,<br />
<br />
1. Add the stock to the casserole and simmer for 2 minutes, scraping the coagulated juice. Skim of all but a tablespoon of fat.<br />
<br />
2. Blend in the cornstarch mixture and simmer, then bring to boil until lightly thickened.<br />
<br />
3. Stir in the herbs and enrich with 1 tbsp butter. Pour into a sauceboat. Serve.<br />
<br />
<br />
There you go! You now have a Poulet Poêlé à L'estragon à la Julia Child. :) I recommend using fresh tarragon than dried for this dish.TroyGhttp://www.blogger.com/profile/12432193954495276989noreply@blogger.com0tag:blogger.com,1999:blog-4463054210159493169.post-23696675302018470432012-01-25T06:00:00.000+01:002012-01-25T06:00:25.188+01:00Lemon ChickenLast Monday, the world (or maybe just the Chinese?) celebrated the Chinese New Year. Kung Hei Fat Choi <span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 26px;">恭喜發財</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 20px; line-height: 26px;"> </span>for Cantonese speaking people. :)<br />
<br />
Anyway, since it is the new year, Grace suggested I try a Chinese dish. So I made Lemon Chicken and fried rice.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrt9_g6gS83OPyn9FQSvAev2i6FW_aiaRjucCuQ2JzLGhQYtFCrkN6bXlqRMtsshzSB8e9Mm77L02glrKTB8k2DxwtvVWAfOLTwhZCftoNDV_8UTcqztojD-BTwDGiVKLYrT0WJUwZvL7n/s1600/lemon+chicken2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrt9_g6gS83OPyn9FQSvAev2i6FW_aiaRjucCuQ2JzLGhQYtFCrkN6bXlqRMtsshzSB8e9Mm77L02glrKTB8k2DxwtvVWAfOLTwhZCftoNDV_8UTcqztojD-BTwDGiVKLYrT0WJUwZvL7n/s320/lemon+chicken2.jpg" width="237" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table>I tried doing Asian cuisine for the first time, and to be honest, I suck (I haven't even tried doing Adobo). Or maybe I just don't have the right recipe for this dish to taste a little more Chinese-y. It lacks that unique Chinese flavour. Maybe MSG? I don't know. Well, for me, the dish is so-so. I added sugar and honey to make it a little sweeter for my taste (typical Filipino taste) while retaining the citrusy taste of this dish. I added a little fresh parsley I have in the fridge. Although it tastes good, not good enough to make it in the Chinese restaurant. Grace said she wanted it to be more sour. I think the sourness is just enough. I don't like too much sourness in my dish. Something Chinese-y is lacking. Spice?<div><br />
</div><div>I just copied this recipe somewhere (sorry, I forgot where), but here's what I did.</div><div><br />
</div><div>1 whole chicken (recipe requires 8 chicken breasts)</div><div>4 tbsp soy sauce</div><div>salt and pepper</div><div>flour*</div><div>a dash of paprika*</div><div>100mL lemon juice</div><div>3 slices of lemon</div><div>1.5 cups chicken stock</div><div>2 tbsp cornstarch</div><div>a dash of garlic powder*</div><div>sugar and honey* (optional, to taste)</div><div><br />
</div><div>*not in the original recipe</div><div><br />
</div><div>1. Season the chicken with salt, pepper and soy sauce. Leave it for 30 minutes.</div><div><br />
</div><div>2. Pat dry the chicken and dredge it with flour and paprika. Fry the chicken in oil until golden brown. (If you opt to skip the flour and paprika, fry the chicken breasts in butter). When done, leave it on a plate.</div><div><br />
</div><div>3. Combine the chicken stock, lemon, cornstarch, garlic powder and lemon slices (optional: sugar/honey, to taste) in a sauce pan. Boil until thick. Pour the sauce over the chicken and serve.</div><div><br />
</div><div><br />
</div><div>Maybe you have a better version of Lemon Chicken. Now, what did I miss? Hmmm</div>TroyGhttp://www.blogger.com/profile/12432193954495276989noreply@blogger.com1tag:blogger.com,1999:blog-4463054210159493169.post-45691924029249708232012-01-23T14:35:00.001+01:002012-01-23T14:36:47.532+01:00Broiled Herb-Crusted SalmonA few days ago, Chef John of <a href="http://foodwishes.blogspot.com/" target="_blank">Food Wishes</a> posted a recipe for salmon. I got so excited because it is very easy! I remember I had a conversation with a very good friend of mine who said cooking seafood is very hard. Well, I still don't know. I guess I will probably figure that one myself. However, what I can say is that cooking salmon is really easy! (Plus, it is very healthy, with those fatty acids, omega3+).<br />
<br />
Yes, I know that salmon is expensive. A kilo of salmon costs about P774 and that is really expensive for me. My first time cooking with it, I was so nervous. I was like, "I must not screw this up. I must not screw this up. I must not screw this up.... Must not <u><b>under</b></u>cook. Must not undercook. Must not undercook. Must not undercook.... Must not <b><u>over</u></b>cook. Must not overcook. Must not overcook...." repeat 1000x during the whole cooking process! At the back of my mind, I can hear Chef Gordon Ramsey yelling at me "IT'S RAAAAAWWWWWW!!!!"(especially when I tried cooking the infamous scallops. coming in the near future). But hey, conquer your fear and learn! Buy 1/4 kilo of that and you're good to go for 3-4 people. It only takes 10-15 minutes to cook salmon.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://i.dailymail.co.uk/i/pix/2009/06/11/article-1192181-04E5D031000005DC-530_468x498.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://i.dailymail.co.uk/i/pix/2009/06/11/article-1192181-04E5D031000005DC-530_468x498.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">IT'S RAAAWW! <br />
(<span class="Apple-style-span" style="font-size: xx-small;">From http://www.dailymail.co.uk/debate/article-1192181/Why-does-British-TV-make-heroes-nasty-bullies-Alan-Sugar-Gordon-Ramsay.html</span>)</td></tr>
</tbody></table>So anyway, back to the recipe. I really enjoy watching the video recipes of Chef John because it is so informative, and witty. When I saw <a href="http://foodwishes.blogspot.com/2012/01/broiled-herb-crusted-salmon-stop.html" target="_blank">this recipe</a>, I immediately said to myself, "Well, that's easy. I can do that.", and indeed I did. Voilà! Broiled Herb-Crusted Salmon.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM16W_5AT430r3dAn_4meE_nwu-UIBmth4RRXDI7iOTCiq3toFrV5GkSxMAqMPR4iJMruw-gNw-qtIBGaSEY5YNF-Iz2l31DvsaB1urpKLkawGvg3OjMU57OHZeiTLP_LH1hwqEaIuT0Sw/s1600/broiled+herb+crusted+salmon2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM16W_5AT430r3dAn_4meE_nwu-UIBmth4RRXDI7iOTCiq3toFrV5GkSxMAqMPR4iJMruw-gNw-qtIBGaSEY5YNF-Iz2l31DvsaB1urpKLkawGvg3OjMU57OHZeiTLP_LH1hwqEaIuT0Sw/s400/broiled+herb+crusted+salmon2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Right from the oven. Mmm, I can still smell the aroma from the herbs</td></tr>
</tbody></table><br />
<div>He is right, the salmon came out perfectly! Very moist salmon, topped with super simple, but flavourful crust, cooked in 10 minutes! Amazing! You gotta try this one! Don't be afraid of salmon, it won't bite. Oh by the way, you can do this too with other fish (with the same thickness) if salmon is really expensive, or even chicken!</div><div><br />
</div><div>What you need (For 4-5 people)</div><div>(I made a little variation with the ratio. To check the original, see Chef John's blog)</div><div><br />
</div><div>500g salmon, with skin</div><div><div>salt and pepper to taste</div><div>2 small garlic clove, sliced</div><div>1/2 tsp kosher salt</div><div>1.5 tbsp chopped tarragon</div><div>1.5 tbsp chopped Italian parsley</div><div>1.5 tsp Dijon mustard</div><div>3 tbsp mayonnaise</div><div>1 tbsp cream cheese*</div><div>pinch of cayenne</div><div>1-1.5 tsp fresh lemon juice, or to taste</div></div><div><br />
</div><div>*not in the original recipe</div><div><br />
</div><div><br />
</div><div>1. Using a mortar and pestle, mash the garlic, kosher salt, and the herbs, into a paste for about a minute or two. You can use a blender though, but it is really recommended to use mortar and pestle.</div><div><br />
</div><div>2. Add the Dijon mustard, mayonnaise and cream cheese (optional), and continue to mash it for about another minute.</div><div><br />
</div><div>3. Using a wooden spoon (don't use metal), mix in the mixture a pinch of cayenne and the lemon juice. Season with salt and pepper to taste (or not).</div><div><br />
</div><div>4. Place a foil on a baking pan. Lightly oil. Place the salmon, and season with salt and pepper (depending on how you seasoned the crust mixture).</div><div><br />
</div><div>5. Turn the broiler (top layer of gas inside the oven) to high for a while. While waiting, place the baking pan on top of the stove burner (high) for about 1 minute. You just want to give the bottom of the fish a "head start" since we are baking the fish using the broiler. When you hear crackling sounds, that's about done. Place the baking pan about 8 inches from the top/broiler.</div><div><br />
</div><div>6. Do not leave the fish. Wait for about 5minutes or so until the top is well browned (to your own liking).</div><div><br />
</div><div>7. When the crust has already browned, turn off the broiler and turn on your oven (bottom) to 350F and leave the fish for another 5 minutes or so. Cooking time varies with thickness of the fish.</div><div><br />
</div><div>8. After 5 minutes, serve.</div><div><br />
</div><div>That's it! Very easy, right? Now, tell me, how hard was that? I bet you can do that as well! C'mon, pick up a salmon and try this recipe. You won't regret it! :D</div>TroyGhttp://www.blogger.com/profile/12432193954495276989noreply@blogger.com0tag:blogger.com,1999:blog-4463054210159493169.post-48632572391773146172012-01-21T11:12:00.007+01:002012-01-21T12:20:48.464+01:00Sole MeunièreActually, I used Cream Dory Fillet, not Sole. So I guess the appropriate title for this dish is Crème Doris Meunière. Sole is more expensive compared to Dory, so I'd rather use Dory. And besides, I already opened a pack of Dory Fillet (<a href="http://littlekitchenexperiments.blogspot.com/2012/01/baked-dory-la-troy.html" target="_blank">previous dish</a>).<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk9NDiSpWUmfopmZ4Ot_S71DlgI8-myZAuKEklQaak_XpSD0bxUZiL85NfI7nZIZbB9HuEUiImJcX7MhsrHW2z4y8WHyyj6Hmj5337HuF0xVoaP8mgr2dyb-ESI4Fy45WQ860JSCGWJg5P/s1600/meuniere.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk9NDiSpWUmfopmZ4Ot_S71DlgI8-myZAuKEklQaak_XpSD0bxUZiL85NfI7nZIZbB9HuEUiImJcX7MhsrHW2z4y8WHyyj6Hmj5337HuF0xVoaP8mgr2dyb-ESI4Fy45WQ860JSCGWJg5P/s400/meuniere.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Don't worry, I didn't consume all that butter by myself. <br />
I shared that buttery sauce with my sister. </td></tr>
</tbody></table>Sole Meunière is a classic French dish that uses Sole (kind of fish), dredged in flour, and cooked in butter. Lemon juice is then added to the resulting browned butter and poured over the fish as its sauce, garnishing with parsley. Some add caramelized onions to this dish, which is also very lovely. And I also tried Grace's version where she added minced chili, together with the onion for that extra kick. YUMMY! But now, this is the very easy, classic version of this dish. Feel free to add ingredients for your own version!<br />
<div><br />
</div><div><br />
</div><div>for 1-2 person/s</div><div><br />
</div><div>fillet of sole/dory</div><div>1-1.5 tbsp unsalted butter</div><div>1-1.5 tbsp lemon juice</div><div>flour</div><div>salt and pepper</div><div>parsley</div><div><br />
</div><div><br />
</div><div>1. Pat dry the fish with paper towel, then coat it with seasoned flour.</div><div><br />
</div><div>2. On a medium-high skillet, melt the butter. When the foam from the butter starts to subside, add the fish and lower to heat to medium-low.</div><div><br />
</div><div>3. Fry the fish for 4-5 minutes per side, until golden brown. Remove the fish and place it on a platter.</div><div><br />
</div><div>4. Using the browned butter sauce in the pan, add the lemon juice to the butter. Mix well. Pour the sauce over the fish.</div><div><br />
</div><div>5. Garnish with fresh parsley.</div><div><br />
</div><div>There you go! A classic French dish cooked in 10 minutes. Who said cooking French cuisine is hard? Bon appétit!</div>TroyGhttp://www.blogger.com/profile/12432193954495276989noreply@blogger.com0tag:blogger.com,1999:blog-4463054210159493169.post-67148126783087770612012-01-18T15:36:00.003+01:002012-01-19T08:19:04.501+01:00Baked Dory à la TroyI don't know what to call this dish. I just thought of Chicken Parmigiana, and improvised with what I have, and made this! It turned out pretty darn good.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNA4QELMGii1kuxlKXzeD-ywoQHRTfCakJC2Le35fzFgMdem81lofquuiJ-109vBemNwAAi__ceW5YnaUmFawhuCl_IF9Xwe2ENnbYJ3mDR1pKqNF-F53AOnEXpJxdvHoTD69jfWtUSfb2/s1600/baked+dory.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNA4QELMGii1kuxlKXzeD-ywoQHRTfCakJC2Le35fzFgMdem81lofquuiJ-109vBemNwAAi__ceW5YnaUmFawhuCl_IF9Xwe2ENnbYJ3mDR1pKqNF-F53AOnEXpJxdvHoTD69jfWtUSfb2/s400/baked+dory.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I think the sauce overwhelmed the fish. (I just used up all the leftover spaghetti sauce)</td></tr>
</tbody></table>Right after breakfast, I rummaged in our fridge for any leftovers that I can eat for lunch. I saw the spaghetti noodles and the sauce (from the other day), and.... that's it. I already ate spaghetti for lunch and dinner yesterday, I don't want to eat it for the 3rd time. I was thinking of making Chicken Parmigiana. I peeked in our freezer for chicken breasts, no luck. There's a pack of fillet dory though. I don't have chicken, but I do have fish! Improvise?<br />
<br />
So that's it! I tried to make <strike>Chicken</strike> Dory Parmigiana. Naaah, I'll just name it Baked Dory à la Troy. After baking, it turned out really good! Not bad.<br />
<div><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQGWFvwqlLZEtBsVMFyNYxHtXU2c8A99q4812ycawyzpZFvhUa5LJM7ERqt9fTdMJeX8eHNJeqcG01DF_fEWkDm3Nd7z3MUu1f8mCYGVkZYIz07mKH5EIpeVHICK4cV_yXGVOfFZyL4nvS/s1600/baked+dory2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQGWFvwqlLZEtBsVMFyNYxHtXU2c8A99q4812ycawyzpZFvhUa5LJM7ERqt9fTdMJeX8eHNJeqcG01DF_fEWkDm3Nd7z3MUu1f8mCYGVkZYIz07mKH5EIpeVHICK4cV_yXGVOfFZyL4nvS/s400/baked+dory2.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Layers include lemon, dory, spaghetti sauce, cheese</td></tr>
</tbody></table>I think I used more than enough spaghetti sauce for this. Forgive me, I only used all what was left. I would really like to say that the end result was pretty great! The combination of the flavours: the lemon, the tomato, and the cheese, how heavenly. When you take a bite, you can taste the sweetness of the <i>Pinoy Style</i> spaghetti sauce, and the sourness of the lemon, sandwiching the very soft, and moist fish. I never thought that it would be so yummy! If you are desperate to make Chicken Parmigiana but don't have every ingredients, you can make this alternative.<br />
<div><br />
</div><div>What you need: (good for 1)</div><div><br />
</div><div>1/2 lemon, sliced</div><div>1 clove garlic, minced</div><div>1 fillet of dory (or any white fish)</div><div>1/2 cup spaghetti sauce (or your favourite tomato sauce. I used 1 cup of sauce and it's more than enough)</div><div>grated cheese (cheddar and parmesan)</div><div>salt and pepper</div><div>a dash of oregano</div><div>parsley (for garnish)</div><div>olive oil</div><div><br />
</div><div>1. Preheat oven to 350F. </div><div><br />
</div><div>2. Slice half of the lemon into 3 circular shapes and line it up in a baking dish. Reserve the end of the lemon for later.</div><div><br />
</div><div>3. Add the garlic to the baking dish.</div><div><br />
</div><div>4. Season the fish with salt and pepper (I added chili flakes for an extra kick). Place it on top of the lemon and garlic. Squeeze in the remaining end of the lemon over the fish.</div><div><br />
</div><div>5. Add the spaghetti sauce, or your favourite tomato sauce over the fish. Add a dash of oregano.</div><div><br />
</div><div>6. Sprinkle the grated cheese on top. Drizzle with a little bit of olive oil on top of the cheese.</div><div><br />
</div><div>7. Bake for 15 minutes or until the cheese browns.</div><div><br />
</div><div>8. Serve. Garnish with fresh parsley.<br />
<br />
Note: You can make your dory crispy! I think it would be closer to the experience of Chicken Parmigiana. First, pat dry your fish. Dredge it with flour with salt and pepper. Dip in a beaten egg and coat with breadcrumbs (with cheese if you like, yum!). Pan fry the fish for 4-5minutes per side on medium-high heat, using cooking oil until golden brown. Then proceed to step 2.<br />
<br />
</div><div>Enjoy your improvised <strike>Chicken Parmigiana!</strike> Baked Dory à la Troy!</div>TroyGhttp://www.blogger.com/profile/12432193954495276989noreply@blogger.com0tag:blogger.com,1999:blog-4463054210159493169.post-22935086475902289932012-01-11T16:28:00.004+01:002012-01-12T05:02:20.413+01:00Boeuf BourguignonFrench Beef Stew in Red Wine with Bacon, Onions and Mushroom<br />
<div><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0ZrU1WYcR6s-578r5_w_9Bm_PaEuYwHGBf2COi9dJhQgQ2YeFljjfkobG_9L23nP6YUG57RADS4ZpheWd98gm8ksaX167OGeuLtT_j-yj-I1-ijaC2FYNZu3RdeGoDZqduWchyx_k4urP/s1600/boeuf+bourguignon.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0ZrU1WYcR6s-578r5_w_9Bm_PaEuYwHGBf2COi9dJhQgQ2YeFljjfkobG_9L23nP6YUG57RADS4ZpheWd98gm8ksaX167OGeuLtT_j-yj-I1-ijaC2FYNZu3RdeGoDZqduWchyx_k4urP/s320/boeuf+bourguignon.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Right from the oven. <br />
(This may not look appetizing in my picture, but this is by far the most delicious beef stew I ever tasted.)</td></tr>
</tbody></table><div>I finally have the guts to try what I think the most famous French beef stew, Boeuf Bourguignon. I first heard this dish on Julie and Julia some time ago. Towards the end of the movie, having a chance (Julie) to serve Julia Child a dish, she chose Boeuf Bourguignon. After watching, I really became curious on what this dish tastes like. Basically, it's beef stewed in red Burgundy wine and other aromatic flavors. Cooking this will take you around 4-5hrs, depending on the meat quality.</div><div><br />
</div><div>Following Julia Child's recipe (minus the bacon... I ran out of it), I was so nervous about the outcome halfway through. I tasted the stew before placing it in the oven and it was horrible. I was impatient to find out the end result, thinking that this will waste my time if not cooked properly. Praying that will turn out great, I trusted Julia's recipe, with a little hesitation. Besides, it's only halfway through. When the timer went off, I hurriedly took out the casserole and tasted it, and WOW! That's the best stew I ever had! Plus the fact that the beef is so tender. You can taste the flavor of the reduced Burgundy wine, the caramelized onions, and the beef in perfect harmony. Oh là là!!! It was perfect!</div><div><br />
</div><div>If you have the time to try cooking this dish, I swear, you got to do this one! Yes it's very long, not really tedious, but well worth it! You can use any good, dry red wine. Do not use the very expensive Burgundy wine. I used a younger Burgundy wine (read: cheaper than aged). You can use Pinot Noir if you have, or Boardeux, or any dry red wine of your choice. (Don't use sweet red wine)</div><div><br />
</div><div>(off topic: Today was a day of firsts for me. I met two kitchen-related accidents today while cooking this. Nothing serious, don't worry. First, while cutting some meat, I accidentally poked through my middle finger with the knife. It wasn't deep though, but very uncomfortable. Second was while getting the stew from the oven, my right arm accidentally touched the side wall of a 325F oven. Ouch! Don't get discouraged though. Every cook will encounter these small <i>boo-boo's</i>)</div><div><br />
</div><div>To make this awfully delicious Boeuf Bourguignon, you need the ff: (for 6 servings)</div><div><br />
</div><div>6 oz bacon, cut into 3-4 pcs per slice</div><div>3lbs (1.3kg) stewing beef cut into 2" cubes. (I used beef cubes from Monterey)</div><div>1 sliced carrot</div><div>1 sliced onion</div><div>1 tsp salt</div><div>1/4 tsp pepper</div><div>2 tbsp flour</div><div>3 cups red Burgundy wine</div><div>2-3 cups beef stock</div><div>1 tbsp tomato paste</div><div>2 cloves mashed garlic</div><div>1/2 tsp thyme</div><div>1 bay leaf</div><div>18-24 small white onions braised in stock* (I used <i>sibuyas tagalog</i>)</div><div>0.5 kg qtr fresh mushrooms sautéed in butter (I used canned mushrooms)</div><div>Parsley for garnish</div><div><br />
</div><div>for braising the small white onions, you need:</div><div>oil</div><div>butter</div><div>1/2 cup brown beef stock, white wine, red wine or water</div><div>salt and pepper to taste</div><div>herb bouquet (4 parsley sprigs, 1/2 bay leaf, 1/4 tsp thyme)</div><div><br />
</div><div><br />
</div><div>1. Sauté bacon in oil for 2 to 3 minutes until lightly browned.</div><div><br />
</div><div>2. Preheat oven to 450F</div><div><br />
</div><div>3. Pat dry the beef (Very important to pat dry meats. It won't brown if not dry). On a very hot casserole, sauté the beef until brown on all sides. Do not overcrowd the pan. Set aside with the bacon.</div><div><br />
</div><div>4. Using the same oil, brown the carrots and onions. When done, set aside. Discard the oil.</div><div><br />
</div><div>5. Return the beef and bacon into the casserole and toss with salt and pepper. Sprinkle with flour and toss to coat the beef lightly. Set the casserole uncovered in the oven for 4 minutes. After 4 minutes, toss the meat around and return for another 4 minutes. Remove the casserole and cool down the oven to 325F.</div><div><br />
</div><div>6. Stir in the wine and beef stock until the meat is barely covered. Add tomato paste, garlic, and herbs. Bring to a simmer on top of stove. Cover the casserole and place it in the oven for 3-4 hours. The meat is done when a fork pierces it easily. (I basted the meat every hour to prevent it from burning/drying up. But it's not necessary, hence the burnt mark on my arm)</div><div><br />
</div><div>*7. While the beef is cooking, remove the skin of shallots. (You can remove the skin easily by having the onion dip in a boiling water for a few seconds one at a time) In a small to medium pan, when the butter is bubbling, sauté the onions in oil and butter for 10 minutes. Pour in the liquid and season to taste. Add the herbs. Cover and simmer slowly for 40-50minutes until the liquid has evaporated. Set aside</div><div><br />
</div><div>8. Sauté mushrooms in butter and oil for 4-5 minutes.</div><div><br />
</div><div>9. When the meat is tender, pour the contents into a sieve over a saucepan. Return the beef and bacon in the casserole. Distribute the vegetables. onions and mushroom.</div><div><br />
</div><div>10. Skim most of the fat off the sauce. Simmer the sauce for a minute to skim off additional fat. If the sauce is too thin, boil rapidly until thick. If too thick, mix in a few tbsp of stock. Taste carefully. The sauce must be perfect after this. Pour the sauce over the meat.</div><div><br />
</div><div>11. Simmer for 2 - 3 minutes, basting the meat and vegetables. Decorate with parsley. Serve.</div><div><br />
</div><div>For later serving, wait until the stew cools. cover and refrigerate. When ready to serve, simmer very slowly for 10 minutes.</div><div><br />
</div><div><br />
</div><div>Overall, it's pretty long cooking, but I assure you, it is really worth it! Just don't let anyone ruin this dish. I can't wait to do this for my lucky friends. </div>TroyGhttp://www.blogger.com/profile/12432193954495276989noreply@blogger.com0tag:blogger.com,1999:blog-4463054210159493169.post-58152846781188100262012-01-09T09:26:00.000+01:002012-01-09T09:26:07.278+01:00Spaghetti with MeatballsAah, spaghetti with meatballs: an American pasta dish. One cannot go wrong with this classic American pasta. According to its history, Italian immigrants to New York invented this dish in the early 20th century. In fact, they say that you rarely see spaghetti <i>with</i> meatballs in Italy. You can see spaghetti <i>and</i> meatballs, but not <i>with</i>.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDhm7XTtHXHrvWtm7ljE-GJjz6mC6V-JABMWUpixuKcBCZ1aeAoZ9czP5IS-nctesFFM82uoPwzewea2psjk-78nLyTcWizEoTFDyl61pRAePJlXQmdW-4XB9KE18-z8xwCPEfQ6jUPzIu/s1600/meatballs.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDhm7XTtHXHrvWtm7ljE-GJjz6mC6V-JABMWUpixuKcBCZ1aeAoZ9czP5IS-nctesFFM82uoPwzewea2psjk-78nLyTcWizEoTFDyl61pRAePJlXQmdW-4XB9KE18-z8xwCPEfQ6jUPzIu/s400/meatballs.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ok, my bad. Meatballs aren't visible in this picture. :(</td></tr>
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Here in the Philippines, however, we do our spaghetti sauce differently. We want our pasta to be on the sweeter side, and tends to be "saucy". Foreigners might be shocked to find sliced hotdogs in the <i>Pinoy Style</i> spaghetti. This time, I wanted to serve my bandmates a different kind of spaghetti (well, not <i>Pinoy</i> Style). I tried this simple recipe. (Sorry, I didn't measure all ingredients. I referenced from many recipes)<br />
<br />
Meatballs:<br />
<br />
1kg ground beef<br />
1 cup breadcrumbs<br />
1 cup milk<br />
2 eggs<br />
minced onion and garlic<br />
salt and pepper<br />
grated parmesan cheese<br />
nutmeg<br />
oregano<br />
parsley<br />
<br />
Sauce:<br />
<br />
2 cups pasta sauce<br />
2 cans of whole tomato<br />
1 onion, minced<br />
6 garlic cloves, minced<br />
1 bay leaf<br />
oregano<br />
salt and pepper<br />
<br />
spaghetti<br />
garlic bread<br />
<br />
<br />
1. Make the pasta sauce first. Sauté onion and garlic until golden brown. then add the pasta sauce and tomatoes, oregano, bay leaf, salt and pepper. Let it simmer for 15 minutes. When done, cover to keep it warm.<br />
<br />
2. Make the meatballs. Combine the breadcrumbs and milk in a bowl and let the crumbs absorb the milk. This will help retain moisture in the meatballs. Combine all other ingredients in a large bowl. Add the breadcrumb-milk mixture. Mix with hand well and form balls. (Optional, you add add cubes of cheese inside the meatballs if you like).<br />
<br />
3. On a hot large skillet/saucepan, sear the balls until brown on all sides. When done, add sauce over the meatballs and let it simmer for 15 minutes. Season to taste.<br />
<br />
4. Cook pasta <i>al dente </i>in hot salted boiling water.<br />
<br />
5. Arrange on a plate and sprinkle with parmesan cheese. Serve with garlic bread.<br />
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Happy eating! Bon appétit!TroyGhttp://www.blogger.com/profile/12432193954495276989noreply@blogger.com0tag:blogger.com,1999:blog-4463054210159493169.post-37409870605329816512012-01-08T12:56:00.001+01:002012-01-08T12:58:05.496+01:00Crispy Oat Crusted Fish Fillet with Tartar SauceI was looking for a perfect dish paired with spaghetti meatballs the other day. While a chicken dish came first thing to my mind, I decided to skip it since we've been having chicken everyday this week. I decided to try something crispy, yet not chicken. Hence I found this recipe from <a href="http://www.verybestbaking.com/recipes/144310/Crispy-Oat-Crusted-Fish-Fillets-with-Carnation-Tartar-Sauce/detail.aspx" target="_blank">Very Best Baking</a>. It's a simple fish fillet recipe that's different from my usual dory cooking (butter or cheese).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiunjITrAMRwfOHHZg0cMmhoiwBvSZyXWVii4M7W8e4Q1FO9F0soapePppRv4x8Z1DG4eI5soI061LzqAhYUoEx8FpvBdKV3MC-9BvO5nwESwB6CIxQZcbvgwRCd0RnrLZeV45dBPkcmHmy/s1600/Oatmeal+crusted+dory.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiunjITrAMRwfOHHZg0cMmhoiwBvSZyXWVii4M7W8e4Q1FO9F0soapePppRv4x8Z1DG4eI5soI061LzqAhYUoEx8FpvBdKV3MC-9BvO5nwESwB6CIxQZcbvgwRCd0RnrLZeV45dBPkcmHmy/s320/Oatmeal+crusted+dory.jpg" width="213" /></a></div><br />
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The name of the dish says it all, fish fillet covered in oats, with tartar sauce as dip. No fancy-pancy. No special foreign sounding ingredient. The only comment I have is that it lacks something fresh. Maybe some fresh greens, or a bit more of citrus? (Oh and the homemade tartar sauce is über!) If you like some twist to your plain-ole fish fillet, here's what you can do.<br />
<br />
for the Tartar sauce:<br />
<br />
8 oz cream cheese<br />
12 fl. oz Evaporated milk<br />
1/2 cup pickle relish<br />
2 tbsp white vinegar (I used cider, but more than 2tbsp)<br />
salt and white pepper<br />
I also added a bit of minced onions<br />
<br />
<br />
For the fish<br />
<br />
Cream dory<br />
eggs<br />
Evaporated milk<br />
oats<br />
salt and pepper<br />
paprika<br />
garlic powder<br />
cooking oil<br />
<br />
<br />
1. Make the tartar sauce. Combine the cream cheese (at room temperature) and the evaporated milk. Whisk until creamy. Add the rest of the ingredients. Season to taste. Refrigerate for an hour or so.<br />
<br />
2. In a bowl, combine the oats, salt, pepper, paprika and garlic powder. Mix well. Dip the cream dory into the egg and milk mixture (I used 2 eggs and 12 fl. oz of milk for 9 cream dory fillets). Roll the fish into the oat mixture, covering it completely.<br />
<br />
3. Pan fry each side for 4-5 minutes per side.<br />
<br />
4. Serve immediately with lemon wedges (optional) and tartar sauce.TroyGhttp://www.blogger.com/profile/12432193954495276989noreply@blogger.com0tag:blogger.com,1999:blog-4463054210159493169.post-25241697486918693682012-01-05T15:00:00.001+01:002012-01-05T16:22:59.299+01:00Poulet Sauté à la CrèmeSautéed Chicken in Cream<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA-AUpvx8aIe0IFmztm_u1_5kb9-gASO_FCwwlGdeCev2C6iiYa0-haPVT-TnKQP12byYbWzOddEIOFM3-kVF4k1q2ce8IRABItzHQMwsdYT_L0JDFpn_eJsXsYM69GX_zV_adbyW0MxmJ/s1600/poulet+saute.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA-AUpvx8aIe0IFmztm_u1_5kb9-gASO_FCwwlGdeCev2C6iiYa0-haPVT-TnKQP12byYbWzOddEIOFM3-kVF4k1q2ce8IRABItzHQMwsdYT_L0JDFpn_eJsXsYM69GX_zV_adbyW0MxmJ/s400/poulet+saute.jpg" width="400" /></a></div><br />
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Earlier this week, I cooked a beef recipe with creamy sauce in it for my friends and left an opened carton of heavy cream in the fridge. I'm so worried that it might end up unused and spoiled after this week, so I decided to cook another creamy viand for tonight. I browsed through Julia Child's Mastering the Art of French Cooking and saw this simple recipe (with a lot of variation from the original recipe).<br />
<br />
Basically it's just chicken with heavy cream sauce, with the addition of wine, onions and mushrooms. The moment you take a bite of this fine dish, you will feel the tenderness, the juiciness and the cheesiness of the chicken. Plus add the creaminess with a hint of wine of the sauce. Oh là là, le gastronome! It's very easy to do, very quick, and best if you're going to entertain guests in a hurry. I suggest this dish when you need quick food for your hungry guests.<br />
<br />
(Please note that I greatly varied my recipe from Julia Child's. Nevertheless, I'll give you mine)<br />
<br />
What I did was (good for 4-6 people):<br />
<br />
8 chicken breasts, pat dried<br />
flour<br />
salt and pepper<br />
paprika*<br />
dried tarragon<br />
grated parmesan cheese*<br />
<br />
1 can chopped mushrooms*<br />
unsalted butter<br />
cooking oil<br />
1 cup heavy cream<br />
1/2 cup dry white wine<br />
1/2 red onion, minced<br />
<br />
<br />
1. Combine on a plate the flour, salt and pepper, paprika, tarragon and grated parmesan cheese. Mix thoroughly. After drying the chicken breasts, evenly coat it with the flour mixture.<br />
<br />
<span class="Apple-style-span" style="background-color: yellow;">1.a.**edit** Sauté the mushroom with oil and butter for around 4 minutes. Set aside <-- I forgot this step</span><br />
<br />
2. On a hot casserole, combine cooking oil and around 2 tbsp butter. Add the chicken when the foam from the butter begins to subside. Sauté the chicken until golden brown (Actually, I fried the chickens until done). Remove the chicken and set aside.<br />
<br />
3. Remove all but 3tbsp of fat from the casserole and deglaze with the wine. Reduce to 3tbsp. Add the heavy cream and boil until thick. Add the mushroom and continue to simmer for about 1 minute.<br />
<br />
4. Remove from heat. Add 2 tbsp of butter to the hot liquid, stir and pour the sauce over the chicken. Serve with rice or noodles. Great with dry white wine.<br />
<br />
Bon appétit!<br />
<br />
<br />
The ingredients with (*) are not in the original recipe.TroyGhttp://www.blogger.com/profile/12432193954495276989noreply@blogger.com0tag:blogger.com,1999:blog-4463054210159493169.post-88018202198068650022011-12-29T06:35:00.001+01:002011-12-29T06:36:08.145+01:00Creamy Baked ChickenSome time this month, my sister asked me if I can cook for her <i>barkada's</i> little Christmas get-together lunch here. She specifically requested a recipe with wine in it. I searched the net for some inspirations on easy recipes with wine. I stumbled upon a recipe (sorry, I forgot where I got it) that is very easy. Although what I did was not really from the website, I'm not claiming this recipe to be entirely mine (maybe 40% mine?).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggFa2m0YTshtdzVYNksWk6xLTYGVDGjo_D6mxoRu8_ofGah_Tb5kQFLegFdnyqYpYEfSE7MpEGx9gvzQev7l5KekCqh_v1XW5ZL7piwvdImGQysBfS6fwRGS7ac_JtSKx9kA3fdXz0Rx8H/s1600/cheesy+chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggFa2m0YTshtdzVYNksWk6xLTYGVDGjo_D6mxoRu8_ofGah_Tb5kQFLegFdnyqYpYEfSE7MpEGx9gvzQev7l5KekCqh_v1XW5ZL7piwvdImGQysBfS6fwRGS7ac_JtSKx9kA3fdXz0Rx8H/s320/cheesy+chicken.jpg" width="320" /></a></div><br />
However, their little get-together didn't push through. I made this recipe for my friends last night. Their general comment was the meat was tender, moist and very cheesy (in a good way I think). This is a very easy recipe that you can do anytime.<br />
<br />
7-9 pcs chicken breast fillets<br />
1 can cream of chicken<br />
1/4 dry white wine<br />
1 can button mushrooms<br />
1 onion<br />
herbs and spices (I used rosemary, thyme, tarragon, and paprika)<br />
grated Parmesan Cheese<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Gruyère/Swiss Cheese, sliced</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">flour</div>salt and pepper<br />
eggs<br />
bread crumbs<br />
<br />
<br />
1. Pre heat oven to 350F<br />
<br />
2. On 3 bowls, mix together: a) flour, salt, pepper, paprika, b) beaten eggs, c) breadcrumbs, grated parmesan cheese, herbs<br />
<br />
3. Pat dry the chicken breast fillets using paper towels. Coat the chicken in the flour mixture completely tapping off the excess. Dip the chicken in the eggs and roll it in the breadcrumb mixture covering it completely.<br />
<br />
4. Fry the chicken breast fillets on a frying pan until half cooked (4-5 minutes per side). After frying, place the chicken in an oven safe dish.<br />
<br />
5. Sauté the onion until tender. After a few minutes, add the mushrooms. Continue sautéing until the onions are caramelized. Place the mushroom and the onions on top of the chicken.<br />
<br />
6. Thinly slice the Gruyère and top it on the mushroom and onions.<br />
<br />
7. Mix together the cream of chicken and 1/4 cup dry white wine until smooth. Spoon it over the chicken.<br />
<br />
8. Cover the oven dish with foil and bake it for 30-40 minutes.<br />
<br />
9. Serve. Bon appétit!TroyGhttp://www.blogger.com/profile/12432193954495276989noreply@blogger.com0tag:blogger.com,1999:blog-4463054210159493169.post-85702427544233408922011-12-29T05:51:00.002+01:002011-12-29T05:55:19.218+01:00Chocolate Lava CakeThis is my third attempt to recreate a Chocolate Lava Cake recipe I found. (<a href="http://www.noobcook.com/chocolate-lava-cake/">http://www.noobcook.com/chocolate-lava-cake/</a>) I can't seem to get the results like the ones in her picture. My first attempt, the cakes were under baked. I called it Chocolate Lava (without the "cake"). For my second attempt, I called it Chocolate Cake (without the "lava").<br />
<br />
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</div><br />
And this is my third attempt. I still don't get the same results as hers. I followed the recipe, (except that I baked it for only 9 minutes) and still didn't get that "<i>lavaness</i>". Although I would say that her recipe is quite yummy. Maybe for now, I'll just call it chocolate cake for it's really a great chocolate cake recipe. Not so sweet, and very moist chocolate cake.<br />
<br />
Maybe I'm not for baking desserts? I don't know. At least not for now.<br />
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Click on the link above to see her recipe. And if you do try it, feel free to share it!TroyGhttp://www.blogger.com/profile/12432193954495276989noreply@blogger.com0tag:blogger.com,1999:blog-4463054210159493169.post-91728766298090185422011-12-28T05:02:00.000+01:002011-12-28T05:02:52.903+01:00Chocolate Hazelnut Banana French ToastEarlier today, I get out of the bed past 1030am. I really took the time to rest since I have a really bad dry cough (+ asthma) and colds.<br />
<br />
I decided to treat myself to a great breakfast (even if my throat is irritated). I was inspired by a brunch menu made by Chef Lynn in one of the episodes of Restaurant Makeover, Chocolate Hazelnut Banana French Toast. I didn't take any pictures of it because it's almost 11am and I am STARVING and, there's nothing fancy in what I did. No garnishes and no nice plating. Just a simple French toast, with a twist. What a way to start my sickly day. Yum!<br />
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Ok, so here's what I did (I didn't even bother to measure):<br />
<br />
1 egg<br />
About 1/4 cup of chocolate drink (I used powdered chocolate + water)<br />
1 banana<br />
Cinnamon powder<br />
Hazelnut spread<br />
a dash of vanilla<br />
1 tbsp butter<br />
Toasts<br />
<br />
1. Beat together the egg, chocolate and vanilla. Set aside.<br />
<br />
2. Spread the hazelnut on one side of each toast. Cut the banana evenly and place it on top of the hazelnut layer. Top with with the other slice of toast and gently press.<br />
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3. Dip the "sandwich" into the mixture until all sides are heavily coated.<br />
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4. Sprinkle cinnamon powder on each toast.<br />
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5. Melt the butter on the skillet. Place the toast and fry it until it is golden brown, around 2-3 minutes. Flip the toast and let it sit for another 2-3 minutes.<br />
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6. Serve it with whipping cream, berries, powdered sugar and maple syrup or whatever you like. (optional)<br />
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I can't find any pictures of Chef Lynn's French toast from the Restaurant Makeover, but I found her recipe for it <a href="http://www.foodnetwork.ca/recipes/Fruit/recipe.html?dishid=8863" target="_blank">here</a>.<br />
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I hope you try this too!<br />
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Bon appétit!TroyGhttp://www.blogger.com/profile/12432193954495276989noreply@blogger.com0tag:blogger.com,1999:blog-4463054210159493169.post-61563900258390270492011-12-26T04:48:00.001+01:002011-12-28T05:05:26.043+01:00Soupe à L'Oignon GratinéeOr French Onion Soup Gratinée.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS2bLtWekvuekfmXeSwPEVVou7miN4hwGplNICAmPzosV7zQeawkYt4jXfAEDLdjqx6M0IE1WQ-JhCGbEjaldFph3pVtWI6_V1-vJLWPH20JrpDGfgn1cLCSSjKWQ5U2taRVCt9lYbSZv7/s1600/french+onion+soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS2bLtWekvuekfmXeSwPEVVou7miN4hwGplNICAmPzosV7zQeawkYt4jXfAEDLdjqx6M0IE1WQ-JhCGbEjaldFph3pVtWI6_V1-vJLWPH20JrpDGfgn1cLCSSjKWQ5U2taRVCt9lYbSZv7/s320/french+onion+soup.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><br />
I think this soup is one of the most popular soups (or popular French food) in the world. And as Julia Child stated in her TV Show, The French Chef, "... the soup that made the onion famous." It is made primarily with beef stock and caramelized onions and served with croutes and Swiss cheese.<br />
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I really love serving my family and friends this classic French Onion Soup because of the sweet aroma from caramelized onion and the creaminess and cheesiness from Swiss cheese. I love how this soup is served because all the texture and flavours that plays in your palette go so great together: from the sweet onions, to the crunchy croutes, to the creamy and cheesy cheese on top. Oh là là! All the hours of preparing (and crying over the onions) and cooking this soup is really worth it after you take those first sip. hmmm<br />
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This recipe is taken from Julia Child's show "<a href="http://www.google.com/products/catalog?hl=en&client=safari&rls=en&q=the+french+chef+dvd&gs_upl=822l1273l0l1399l4l3l0l0l0l0l215l419l2-2l2l0&bav=on.2,or.r_gc.r_pw.r_cp.,cf.osb&biw=1280&bih=611&um=1&ie=UTF-8&tbm=shop&cid=846177116616812377&sa=X&ei=D-X3TtPUJu6TiQeN1PXaAw&ved=0CCMQ8wIwAQ#ps-sellers" target="_blank">The French Chef</a>" (and I think this is also in her book "Mastering the Art of French Cooking"). Oh here's a trivia: Did you know that Julia Child's final meal is this soup? [<a href="http://nrn.com/article/julia-child-facts-and-trivia">http://nrn.com/article/julia-child-facts-and-trivia</a>]<br />
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To make your own Soupe à L'Oignon Gratinée, you need "an awful a lot of onions" (Child, 1963):<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgxUVhbtzjSlX9spjMY2Y9tM1NYm_ypssxCXi2jgK6TjVwssB3KW-UWKU4pNOfiyF9lzs3kZTVHGUEYULPJMnHUyOyEr4XWwn2orCK-r3r3lqGW8GHYcYfynFkR5SESWe2bOrtDfe5oV8S/s1600/french+onion+soup1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgxUVhbtzjSlX9spjMY2Y9tM1NYm_ypssxCXi2jgK6TjVwssB3KW-UWKU4pNOfiyF9lzs3kZTVHGUEYULPJMnHUyOyEr4XWwn2orCK-r3r3lqGW8GHYcYfynFkR5SESWe2bOrtDfe5oV8S/s200/french+onion+soup1.jpg" width="133" /></a>Prep and cooking time: ~2 hrs<br />
serves 6-8<br />
<br />
1 kg of yellow onions<br />
1 tbsp cooking oil<br />
2 tbsp butter<br />
1/2 tsp sugar<br />
1 tsp salt<br />
3 tbsp flour<br />
6 cups beef stock (2 cubes beef broth + 6 cups water)<br />
1 cup wine (dry red or white)<br />
1 bay leaf<br />
1/2 tsp ground sage<br />
1/2 raw onion<br />
2-3 tbsp cognac<br />
salt and pepper<br />
100 g Gruyère/Swiss Cheese/<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">Emmentaler/Jarlsberg/Appenzell/Raclette (or any good melter. Please don't use Quickmelt brand)</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">bread for croutes</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">olive oil</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><br />
</span><br />
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<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">1. Place heavy bottom stock pot over medium-low heat</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><br />
</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">2. Add 1 tbsp oil, 2 tbsp butter</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><br />
</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">3. Add sliced onion and stir until they are evenly coated with oil</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><br />
</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">4. Cover and cook for about 20 minutes, until they are tender and translucent</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><br />
</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">5. To brown or caramelize the onion, turn the heat to medium-high</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><br />
</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">6. Add sugar, salt and continue to cook uncovered, stirring frequently until the onions have browned and reduced significantly</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><br />
</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">7. Once caramelized, reduce heat to medium-low and add 3tbsp flour</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><br />
</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">8. Brown the flour for 2-3 minutes (If the flour doesn’t form a thick paste, add butter)</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><br />
</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">9. Stir 1 cup of warm beef stock, scraping the bottom of the pan to get the cooked bits</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><br />
</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">10. Add the rest of the stock, wine, sage and bay leaf</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><br />
</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">11. Simmer for 30 minutes</span><br />
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</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">12. Check soup for seasoning</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><br />
</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">13. </span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">Remove bay leaf</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><br />
</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">14. Transfer to casserole dish</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><br />
</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">15. Add cognac and grate ½ raw onion</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><br />
</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">16. </span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">Add a few ounces of cheese directly to soup and stir</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><br />
</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">17. Place the bread/croutes on top of the soup. (To make croutes, cut a french baguette 1 inch thick, or any bread if you don't have baguette, and coat it with olive oil. toast/bake it for about 5-8 minutes until crispy)</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><br />
</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">18. Sprinkle the rest of the cheese in a thick layer over the bread. (can be served as it is)</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><br />
</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">19. Drizzle with little oil</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><br />
</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">20. Place in a 170ºC (350ºF) for about 30 minutes or until the cheese has brown</span><br />
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</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">21. </span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">Serve hot.</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><br />
</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">Bon appétit!</span>TroyGhttp://www.blogger.com/profile/12432193954495276989noreply@blogger.com0tag:blogger.com,1999:blog-4463054210159493169.post-60845076126741275892011-12-24T09:57:00.000+01:002011-12-24T09:57:55.407+01:00Merry Christmas!Merry Christmas! So busy preparing for Noche Buena. I'll blog after Christmas, ok?<br />
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Stay tuned for Soupe à L'Oignon gratinée. yuuum!<br />
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Have a blessed Christmas!!TroyGhttp://www.blogger.com/profile/12432193954495276989noreply@blogger.com0tag:blogger.com,1999:blog-4463054210159493169.post-69684400406664049652011-12-22T17:22:00.000+01:002011-12-22T17:22:33.343+01:00Chocolate CrinklesA few weeks ago, my little brother bought a box of crinkles from the grocery. Well, not exactly. What he picked up was a box of Chocolate Crinkles Mix. Oh well, might as well do it.<br />
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My favourite chocolate crinkles is from Good Shepherd. I love its very moist and very soft chocolate fudge goodness. So far, nothing beats crinkles from Good Shepherd.<br />
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Anyway, so I'm trying out this crinkle mix from the grocery store, so here's what I used (as stated in the instructions):<br />
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1 Chocolate Crinkles Mix (200g)<br />
1 medium egg<br />
2 tbsp oil<br />
Confectioner's sugar<br />
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1. Preheat oven 190C<br />
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2. Mix in a bowl oil, egg, and chocolate crinkle mix until smooth.<br />
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3. Roll the mixture into a ball and coat it with confectioner's sugar.<br />
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4. Place the chocolate balls on a cookie sheet 1.5 inches apart.<br />
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5. Bake for 5 minutes or until done. Do not over bake.<br />
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6. Let it cool. Serve<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiagwgVf3a4ZvfQafp_-vTwQjnPe7wSkHyOTRF4Xf0CgT_0zLX0Z57xazOzLwZLz04byts3CfiHCZBnVXc1-WN4a_htZnSujz2lCWjBf0LuG-w5rHDxT-HbR1846iSeM2cw7dpDxzmcewmO/s1600/Crinkles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiagwgVf3a4ZvfQafp_-vTwQjnPe7wSkHyOTRF4Xf0CgT_0zLX0Z57xazOzLwZLz04byts3CfiHCZBnVXc1-WN4a_htZnSujz2lCWjBf0LuG-w5rHDxT-HbR1846iSeM2cw7dpDxzmcewmO/s400/Crinkles.jpg" width="266" /></a></div><br />
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Since this is just store bought mix, the taste of the crinkles is pretty much generic. Nothing special. I guess my version of chocolate crinkles would be yummier (stay tuned!). Well, at least I freed up a small space in my mini pantry.TroyGhttp://www.blogger.com/profile/12432193954495276989noreply@blogger.com0tag:blogger.com,1999:blog-4463054210159493169.post-17691811925602008802011-12-19T09:19:00.001+01:002011-12-19T09:25:40.175+01:00Oven Baked Baby Back RibsOne of my favourite food show would be License to Grill on AFC (Asian Food Channel), and it's hosted by Chef Rob Rainford. All his grilled-to-perfection food makes my mouth water. I really want to learn how to grill, however, we don't have a griller at home. Plus, I want to serve my friends some baby back ribs for our mini christmas party. So what's my solution? I searched the web for oven baked baby baked ribs and I stumbled upon <a href="http://foodwishes.blogspot.com/">foodwishes.blogspot.com</a>.<br />
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">This blog is by Chef John, an American chef based in California. He has tons of video recipes that's really easy to follow. I recommend you visit his blog also for more info.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Last Saturday, I tried one of Chef John's recipes, and that's Oven Baked Baby Back Ribs. You can watch and read his video/blog <a href="http://foodwishes.blogspot.com/2011/01/you-want-your-baby-back-ribs-sure-just.html" target="_blank">here</a>. And all I can say is I was really surprised with the result! The meat is so tender, at the same time it still has that "bite" into it. The dry rub was also a great surprise. Smell can be deceiving though. Personally, I don't like the smell of that dry rub mixture. But after the baking process, and taking the first bite, oh là là! I'm in meat-lovers' heaven!</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5jApcyvVOFdDQel5tMqNAfi_rlrwRTvOjLqW3L_x2yFyPCWxDYu9PWtnkY2Z-Ov8o1CuAqdy3MgGzwNHRMlXAew4ItHX2M0vM5jB_KXvTQYcxktoQrbSIUmwCpu3kT2M4Kh2use7e9Mym/s1600/IMG_1295.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5jApcyvVOFdDQel5tMqNAfi_rlrwRTvOjLqW3L_x2yFyPCWxDYu9PWtnkY2Z-Ov8o1CuAqdy3MgGzwNHRMlXAew4ItHX2M0vM5jB_KXvTQYcxktoQrbSIUmwCpu3kT2M4Kh2use7e9Mym/s320/IMG_1295.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sorry again for the photo quality. I was really hungry that time and I wanted to munch on the meat real soon</td></tr>
</tbody></table><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Well, my baby back ribs looks a little different than the "real" baby back ribs (picture below). As you know, I don't have any proper knowledge/training in the kitchen and I just told the butcher that I want a full slab baby back ribs, and gave me those meat (picture above). Well, it is ribs, but with meat attached to it. Sorry! I don't know what part of the pic was my meat from. Anyway, it is still de-li-cious!</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhvjO-0c2YZkYQbK2JUOSJbsRefJH_wOXthvgu74dgFvX45QT-HDEh-U6Udc7r4POISabrlWlWYsCS2UYTHSvtvF5ZXfRQX4_HtKrJKrFgnpg2Ywq8AjdxvX_xWCQJM_v2tLk99VOi4MKX/s1600/IMG_3613.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhvjO-0c2YZkYQbK2JUOSJbsRefJH_wOXthvgu74dgFvX45QT-HDEh-U6Udc7r4POISabrlWlWYsCS2UYTHSvtvF5ZXfRQX4_HtKrJKrFgnpg2Ywq8AjdxvX_xWCQJM_v2tLk99VOi4MKX/s320/IMG_3613.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">From Chef John's blog</td></tr>
</tbody></table><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">If you're craving for meat and you have a spare ribs in your freezer (not spareribs, but spare ribs. get it?) I highly recommend you to try Chef John's Oven Baked Baby Back Ribs!</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Oh one little comment about the ribs that I did. It was a little dry (but flavourful) for me. I guess I won't drain all the juice out from the meat after the first step in cooking. But despite that, this ribs recipe is really, really great!</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">What you need:</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 kg baby back ribs (full slab)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">delicious BBQ sauce</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">for <b>dry rub</b>: (makes for about 6 kilos of meat, so for 1 kg or full slab, <i>maybe</i> use 1/3 of the proportions)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 18px;">1/4 cup salt</span><span class="Apple-style-span" style="line-height: 18px;"><br />
</span><span class="Apple-style-span" style="line-height: 18px;">1/4 white sugar</span><span class="Apple-style-span" style="line-height: 18px;"><br />
</span><span class="Apple-style-span" style="line-height: 18px;">1/4 brown sugar</span><span class="Apple-style-span" style="line-height: 18px;"><br />
</span><span class="Apple-style-span" style="line-height: 18px;">1/2 cup ancho chili powder (<i>I just used 1/4 cup chili powder since I ran out</i>)</span><span class="Apple-style-span" style="line-height: 18px;"><br />
</span><span class="Apple-style-span" style="line-height: 18px;">2 tbsps freshly ground black pepper</span><span class="Apple-style-span" style="line-height: 18px;"><br />
</span><span class="Apple-style-span" style="line-height: 18px;">1 tbsp ground cumin</span><span class="Apple-style-span" style="line-height: 18px;"><br />
</span><span class="Apple-style-span" style="line-height: 18px;">1 tsp dry mustard</span><span class="Apple-style-span" style="line-height: 18px;"><br />
</span><span class="Apple-style-span" style="line-height: 18px;">1 tsp cayenne pepper</span><span class="Apple-style-span" style="line-height: 18px;"><br />
</span><span class="Apple-style-span" style="line-height: 18px;">1/2 tsp ground chipotle pepper (<i>I omitted this and added more cayenne pepper</i>)</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 18px;"><br />
</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 18px;"><br />
</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 18px;">1.</span></span><span class="Apple-style-span" style="line-height: 18px;"> Pre-heat oven at 250ºF (120ºC)</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="line-height: 18px;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="line-height: 18px;">2. Place full rack of baby back ribs on baking pan with heavy duty foil, bone-side up</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="line-height: 18px;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="line-height: 18px;">3. Remove the membrane or poke holes along</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="line-height: 18px;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="line-height: 18px;">4. Generously coat the ribs with the dry rub</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="line-height: 18px;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="line-height: 18px;">5. Flip over and apply dry rub to meat side. Put the meat bone-side up again</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="line-height: 18px;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="line-height: 18px;">6. Cover the ribs with foil and put in oven for 2 hours</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="line-height: 18px;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="line-height: 18px;">7. Let it cool for 15 minutes</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="line-height: 18px;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="line-height: 18px;">8. Pour out any liquid that has accumulated</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="line-height: 18px;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="line-height: 18px;">9. Turn up oven to 350ºF (180ºC)</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="line-height: 18px;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="line-height: 18px;">10. Baste ribs with BBQ sauce and place back in the oven for 10 minutes uncovered</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="line-height: 18px;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="line-height: 18px;">11. Repeat step 10 about 3-4 times more until done</span></div>TroyGhttp://www.blogger.com/profile/12432193954495276989noreply@blogger.com0tag:blogger.com,1999:blog-4463054210159493169.post-995221972489530292011-12-17T17:19:00.003+01:002011-12-17T17:29:07.329+01:00Cheesy NachosA few of my friends came over here to have our mini Christmas Party. I decided to give them an easy-to-make but very delicious appetizer while waiting for our main course. And tada, I served them Cheesy Nachos! I got the idea of "cheesy nachos" from a restaurant and tried to mimic it and I think I got it. So thanks to that restaurant for the great idea!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib9QsRhesdUJ4PvRzpMJNtehGMkPB959GLPcxRCvPGbRnx0sK_R2XEKljjOgReOPIzhXm1OtTKN7txO8l0FDs3vfBcsn05JIx2dbEftHQd0-pxswVgm3z1TGLiFGSoeotLXbeBVA2KkPNB/s1600/IMG_1291.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib9QsRhesdUJ4PvRzpMJNtehGMkPB959GLPcxRCvPGbRnx0sK_R2XEKljjOgReOPIzhXm1OtTKN7txO8l0FDs3vfBcsn05JIx2dbEftHQd0-pxswVgm3z1TGLiFGSoeotLXbeBVA2KkPNB/s400/IMG_1291.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This may not look cheesy, but below the lettuce is a layer of cream cheese. Yuuuum!</td></tr>
</tbody></table><br />
<div>If you want a tasty, yet easy to do snack, I suggest you try serving this Cheesy Nachos. It's really very easy. All you need are: (use as little or many you like)<br />
<br />
<blockquote class="tr_bq">for 6-10 people, depending on appetite</blockquote><blockquote class="tr_bq">1/2 kilo ground beef<br />
1 pack McCormick® Taco Seasoning Mix<br />
1/2 cup water<br />
Lettuce<br />
Tomatoes<br />
Onion<br />
1 cup cream cheese<br />
Cheddar cheese (optional)<br />
Nacho chips </blockquote><blockquote class="tr_bq">1. Brown the meat in a sauce pan. After the meat has browned, strain all the juice. </blockquote><blockquote class="tr_bq">2. Dissolve one pack of mix with half cup of water. Pour into the meat. Stir and let it boil until the meat dries up. </blockquote><blockquote class="tr_bq">3. Let the cream cheese soften at room temperature or warm it using the microwave for 20 seconds.</blockquote><blockquote class="tr_bq">4. Serve as you like. You can add lettuce, tomatoes, onions, jalapeño or whatever you like. </blockquote><br />
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Simple as that! If you already tried this recipe, let me know!<br />
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Oh next blog would be Chef John's Oven Baked Baby Back Ribs! I'm so excited about this dish! Stay tuned! </div>TroyGhttp://www.blogger.com/profile/12432193954495276989noreply@blogger.com0tag:blogger.com,1999:blog-4463054210159493169.post-57762591178422856812011-12-15T17:20:00.001+01:002012-01-10T17:01:09.771+01:00Côtes de Porc Poêlées avec Sauce Moutarde à la NormandeOr simply Casserole-sautéed Pork Chops with Creamy Mustard Sauce.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKMs6_KbcnxGCz_6PNxOshQhxRrVNwnZrNAUKZB33SxMJjyBo7W0e8CXuLGH0yn7E-oeUnuJ8Uis9r3SFZ9ihEpWCU2vYhRsUOsHvZ4tyCrJpv3qIuaIwmafEaYdvDQcO05rYM0hu-ddTQ/s1600/cotes+de+porc.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKMs6_KbcnxGCz_6PNxOshQhxRrVNwnZrNAUKZB33SxMJjyBo7W0e8CXuLGH0yn7E-oeUnuJ8Uis9r3SFZ9ihEpWCU2vYhRsUOsHvZ4tyCrJpv3qIuaIwmafEaYdvDQcO05rYM0hu-ddTQ/s320/cotes+de+porc.jpg" width="320" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">Please excuse my plating and photography skills</span> <span class="Apple-style-span" style="font-size: x-small;">:)</span></div><br />
For my first food post, I did a pork recipe. Normally I would do a chicken breast recipe since it's easier. But when I decided to document it and create a food blog about my cooking experience,<i> </i>this is what's in store for tonight.<br />
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These two recipes, the pork chops and the sauce, are both from Julia Child's <a href="http://www.amazon.com/Mastering-Art-French-Cooking-Vol/dp/0375413405" target="_blank">Mastering the Art of French Cooking</a>. And I must say, for those of you who want to learn how to cook, especially <i>la cuisine française</i>, you have to have this book. This will teach you every techniques, tips, tricks and every skills you need as a culinary student (or a <i>stay-at-home-kitchen-student</i> like me!)<br />
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Let's go to the food!<br />
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I would say I really, really love the mustard sauce! Frankly, I don't like mustard (yes, even on hotdogs) but this sauce is so creamy! Although I think I failed to make it a little thicker, maybe an extra minute or two in making the sauce would be enough. On the other hand, the pork chops for me are a little tough. I don't know, maybe I did something wrong in sautée-ing it? However, the taste is not really something special. At the end of the day, they're just pork chops sautéed in butter and herbs. The sauce gave this dish a wow factor for me though, and some of the herb-marinade.<br />
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How can I make pork chops a little more tender? Fry? Bake? Pressure cook? Boil? I hope someone can answer my noob question.<br />
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Here are the recipes for the marinade, pork chops and sauce!<br />
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<br />
<blockquote class="tr_bq"><i><b>Marinade Simple</b></i> (Lemon Juice and Herb Marinade)<br />
<span class="Apple-style-span" style="font-size: x-small;">per half-kilo/pound of pork</span><b><br />
</b>1 tsp salt<br />
1/8 tsp pepper<br />
3 tbsp lemon juice (I used local <i>calamansi</i>)<br />
3 tbsp olive oil<br />
3 parsley sprigs<br />
1/4 tsp thyme or sage<br />
1 bay leaf<br />
1 clove mashed garlic</blockquote><br />
<blockquote class="tr_bq">1. Rub salt and pepper into the meat. Mix the other ingredients in a bowl, add the pork and baste it. Place a lid over the bowl. Turn and baste the meat 3 or 4 times during its marination period.</blockquote><blockquote class="tr_bq">2. Before cooking, scrape off the marinade, and dry the meat thoroughly with paper towels.<br />
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<b><i></i></b></blockquote><br />
<blockquote class="tr_bq"><b><i>Cotês de Porc Poêlées</i></b><i><span class="Apple-style-span" style="font-size: x-small;">for 6 pax</span></i></blockquote><blockquote class="tr_bq"><span class="Apple-style-span">6 marinated pork chops</span> </blockquote><blockquote class="tr_bq">3-4 tbsp pork fat, lard or cooking oil</blockquote><blockquote class="tr_bq"><span class="Apple-style-span">2 tbsp butter</span> </blockquote><blockquote class="tr_bq">2 halved cloves garlic (optional)</blockquote><br />
<blockquote class="tr_bq">1. Pre-heat oven to 325F(160C)</blockquote><blockquote class="tr_bq">2. Dry pork chops with towel. Heat the fat or oil in the casserole until it is almost smoking, then brown the chops 3-4 minutes on each side. As they are browned, transfer them to a side dish.</blockquote><blockquote class="tr_bq">3. If the chops have not been marinated, season them with salt, pepper, and 1/4 tsp thyme or sage.</blockquote><blockquote class="tr_bq">4. Pour the fat out of the casserole and add the butter and garlic*. Return the chops, overlapping them slightly. Baste them with butter. Cover and heat the casserole until the meat is sizzling, then set in lower third of preheated oven for 25-30 minutes</blockquote><blockquote class="tr_bq">5. Turn and baste the chops once or twice. They are done when the meat juices run a clear yellow with no trace of rose.<br />
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<b><i>Sauce Moutarde à la Normande</i></b><span class="Apple-style-span" style="font-size: x-small;"><i>for about 2 cups</i></span><span class="Apple-style-span" style="font-size: x-small;"><br />
</span>1/3 cup cider vinegar<br />
10 crushed peppercorns<br />
1 1/2 cups whipping cream<br />
Salt<br />
2 tsp dry mustard<br />
2 tsp water<br />
1-2 tbsp butter<br />
<br />
1. Strain the meat juice into a bowl and degrease them.</blockquote><blockquote class="tr_bq">2. Pour the vinegar and the peppercorns into the casserole and boil until the vinegar has reduced to about a tablespoon. Pour in the meat juice and boil them down rapidly until they have reduced to about 2/3 cup.<br />
(for here, I only had 1/2 cup of meat juice. I just waited for it to reduce a little bit) </blockquote><blockquote class="tr_bq">3. Add the cream and simmer for 5 minutes, stirring in salt to taste. Beat in the mustard and water mixture and simmer for 2 or 3 minutes more. Sauce should be thick enough to coat a spoon lightly. Correct seasoning.</blockquote><blockquote class="tr_bq">4. Turn off the heat and swirl in the butter. </blockquote><blockquote class="tr_bq">5. Serve the sauce on the side or pour over the chops.</blockquote><blockquote class="tr_bq">6. Garnish with fresh parsley and good plating skills. </blockquote><br />
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<i>Et voila</i>! Julia Child's <i>Côtes de Porc Poêlées avec Sauce Moutarde à la Normande</i>. And as she would say, <i>Bon Apetit!</i>TroyGhttp://www.blogger.com/profile/12432193954495276989noreply@blogger.com1tag:blogger.com,1999:blog-4463054210159493169.post-82772212756518588622011-12-15T08:27:00.000+01:002011-12-15T08:27:08.671+01:001st post<i>Mabuhay</i>!<br />
<br />
Welcome to my food blog! As I stated in my "About me", all recipes here are not mine, unless stated. So if you find yours here, I want to say thank you! I just want to learn how to cook and I want to record my progress, shall I say?<br />
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I hope this cooking stint of mine will be successful and I hope by the end of 2012 I already know how to cook properly! (By properly meaning not looking at the step-by-step instructions in the recipe book and doing it by instinct)<br />
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My first food blog here would be Julia Child's "<i>Côtes De Porc Poêlées avec Sauce Moutarde à la Normande</i>" [Casserole-sautéed Pork Chops with Creamy Mustard Sauce]. I will be cooking it later for dinner! I already marinated my pork chops using again Julia Child's <i>Marinade Simple</i> [Lemon Juice and Herb Marinade].<br />
<br />
OOOHHH LÀ LÀ! I hope this would turn out great! I'm so excitedTroyGhttp://www.blogger.com/profile/12432193954495276989noreply@blogger.com0