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Oh, CHEF, this looks GREAT! I love Brie and Camembert. I'm printing this whole answer. Do you have any thoughts about combining black walnuts with brie? Any chutneys or sauces that might work? I saw the Raspberries and walnuts and wondered if brie and black walnuts would clash or would work. We usually have brie just with apple slices and french bread and often make a meal of it, but I'd never even thought of nuts with it until I saw that. And since I have all these black walnut trees.  Kitties |
Born with a low tolerance for bullshit.
Loosely connected to UXB.
Wait. That's an oxymoron.
Well-behaved women rarely make history--Marilyn Monroe
Loosely connected to UXB.
Wait. That's an oxymoron.
Well-behaved women rarely make history--Marilyn Monroe
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Originally Posted By Kitties-with-Sigs:
Oh, CHEF, this looks GREAT! I love Brie and Camembert. I'm printing this whole answer. Do you have any thoughts about combining black walnuts with brie? Any chutneys or sauces that might work? I saw the Raspberries and walnuts and wondered if brie and black walnuts would clash or would work. We usually have brie just with apple slices and french bread and often make a meal of it, but I'd never even thought of nuts with it until I saw that. And since I have all these black walnut trees.
Kitties thanks Kitties, I see no reason black walnuts wouldnt balance with the brie, they tend to be a bit on the bitter side so I would" toast" them first,, ways to toast them toasting complety changes the flavor and out come of the nut with any variety, : spread on cookie sheet and toast in the oven at 400 for 10-12 min and then toss with a light salting. or tossed in a saute pan, keep the nuts moving over the heat once the nuts are HOT, toss in a few teaspoons of sugar and allow it to carmelize on the nuts or, saute as above and toss with Cajun Blackening seasoning 
the hot and spicy nuts, with the coolnees and mellow nutty flavor of the soft cheese with sliced baquettes,,,,hmm Nuts, most of us are Nuts over Nuts  and as a whole, nuts is a strong survival food as well and has been a staple in mans diet since we lived on the forrest floor,
nuts can take dishes from ordinary to extraordinary. Cooked green beans, for example, become much more appetizing when sprinkled with a handful of toasted, slivered almonds. Although they can be addictive, nuts have a number of health benefits, and have been shown to help keep cholesterol in check. There's no problem with eating them regularly, if you limit your intake to one to two ounces per day and stick to the unsalted kind. As an alternative to eating them straight-up as a snack, nuts add flavor and texture to all kinds of other foods: salad, yogurt, cereal, stir-fries, rice or pasta. It’s a good idea to keep walnuts or pecans on hand for baking; they’re great in chocolate chip cookies and brownies. How to Store Nuts Although they may look like a non-perishable food item, nuts can go rancid quickly because of their fat content. Shelled nuts go off faster than those still in their shells, and the packages do have best before dates stamped on them. It's a good idea to store nuts in the fridge or the freezer. Sources vary on how long nuts keep, but one rule of thumb is: A month at room temperature Up to six months in the fridge Up to one year in the freezer Nuts should be kept in a non-metal, airtight container. Even a resealable freezer bag will do the trick. How to Toast Nuts Just like bread, nuts taste better toasted. The heat brings out their sweetness and makes them crunchier. If you like sprinkling toasted nuts on various dishes, it’s a good idea to roast a few cups so that you have them on hand to use later. They toast up very quickly in a fry pan, which brings out their natural rich flavor. Start by putting the nuts in a single layer in a frying pan with no oil in the pan. Toast the nuts on medium-high temperature. Keep moving the nuts around the pan with a wooden spoon or spatula. It will take just a few minutes for them to toast. most nuts have a very high fat content. That’s what makes them taste so good! It is also what makes them toast up so quickly. Do not walk away! Do not take your eyes off the nuts! They can go from beautifully toasted to burnt, in the blink of an eye! allow to cool and bag or can or freeze How to Chop Nuts Although it’s possible to buy nuts already chopped, there are several ways to chop them yourself. One way to do it is to get out a chopping board, a sharp knife and start chopping. Hold the handle of the knife in one hand, and the hold the tip of the knife to the chopping board with the other hand. As you chop, move the handle-end of the knife back and forth over the nuts so that you get them all. Keep gathering the nuts back into a mound and going over them with the knife until they’re the right size. An easier way to chop nuts is not to chop them at all! Put the nuts in a resealable bag and roll over the bag with a rolling pin, or crush the nuts with a kitchen mallet or hammer. This is a fast, mess-free way to get the job done! Plus, it's a fast way to chop large quantities. Another way to chop or grind nuts is to put them in the blender or food processor in small batches. Pulse (turn the machine on and off quickly) several times until the nuts are the desired size. This is a fast way to get the job done, but may result in uneven chopping. General Uses for Nuts Whole natural: Great for snacking Dry roasted: These are also meant for snacking, but their rich flavor works well in some recipes, Blanched: . They’re often used as garnish. Slivered: sliced into thin slivers, but still have lots of crunch. They’re great to use as toppings on dishes like salads, pasta or cooked vegetables. Sliced: These are also used as toppings in savory dishes, but are also often used to top cakes, muffins and pastries. They’re sliced thinly, so they don’t offer much crunch. Ground: Ground nuts can be added to a breading mixture that goes on meat or fish, or added to a smoothie. You can make your own ground nuts or Nut butter, by using your home mixer Almonds are on the Mayo Clinic’s list of 10 great health foods, because they’re packed with all kinds of nutrients, including protein, calcium, fiber, riboflavin and magnesium. Almonds are among the drier, crunchier nuts. Enjoy them whole as a healthy snack, or try them blanched or slivered and sprinkled on salads or cooked vegetables. Ground almonds or almond paste (marzipan) may be called for in dessert recipes. peanuts You can buy peanuts in the shell, unshelled, whole, salted, unsalted, roasted, chopped or chocolate covered! We probably consume peanuts most often in the form of peanut butter. Peanuts can be used in a wide range of sweet and savory recipes, including Kathy’s Chicken in Lettuce Cups. Like almonds, they make a great topping for all kinds of dishes; chopped peanuts are often used as a topping in Thai dishes and Asian stir fries. walnuts These nuts are higher than any others in terms of their Omega-3 fatty acid content and have been shown to lower bad cholesterol. Chopped walnuts are often called for in cookie, bar and loaf recipes, and are often paired with maple flavor in desserts (such as maple walnut ice cream!). Walnuts can also be used in coatings for fish or meat. Here's a recipe for Walnut-Crusted Tilapia with Lemon Cream Sauce. As turkey time approaches, keep in mind Kathy's Cranberry Relish, which gets an unusual crunch from walnuts. Walnut oil is an expensive, but elegant, base for a salad dressing. Pecans Their taste is similar to walnuts, but sweeter and richer because of their high fat content. Pecans are great eaten on their own, or when used in salads, like this Pear and Blue Cheese Salad. They can substitute for walnuts in baking recipes and are, of course, the central ingredient in Pecan Pie. Pistachio originated in the Middle East, were mentioned in the Bible, and even have an ice cream flavor dedicated to them. Home cooks can use shelled pistachios to top rice or other dishes the same way they would with other nuts. They can also be used instead of pine nuts as the base of pesto and in sweets, like these Pistachio and White Chocolate Chip Cookies. Cashews a sweet and buttery nut, it is very addicting and readilly fits into many of your Asian Flaord dishes Try adding cashews to your stir-fries , lo meins, salads, etc.. Hazelnuts Hazelnuts (aka filberts) are more likely to be used in a dessert than a main dish, although they add an elegant touch to all kinds of foods. The combination of hazelnut and chocolate is widely enjoyed in the form of Nutella. The skins of hazelnuts taste bitter, and I Highly reccomed as do most cooks, that the skins be removed. Pine Nuts These nuts have a sweet, creamy crunch, and they’re great to keep on hand to sprinkle on salads or pasta. They’re also a key ingredient in pesto. damn, long winded today,, CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Wow, thanks Chef! I never toasted black walnuts before. Now I have to try this. Cool lesson on nuts in general btw. Long winded is good. 
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Born with a low tolerance for bullshit.
Loosely connected to UXB.
Wait. That's an oxymoron.
Well-behaved women rarely make history--Marilyn Monroe
Loosely connected to UXB.
Wait. That's an oxymoron.
Well-behaved women rarely make history--Marilyn Monroe
|
G'mornin, Chef.
Found myself in an imported food shop yesterday–– ––and, amongst other things, brought home a 3-4 lb hunk of pancetta. Haven't had the stuff in about 9 years but I used to make a nice alfredo sauce with pancetta, Parmigiano Reggiano (bought 2 pounds of that, too ) and shallots.
What other things can I do with the pancetta? 
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Thanks Chef, it was damn good. I think we should start a new theme, any time someone makes something they got a recipe from you for in this thread they should have to post pics! So forgive me if you have already mentioned it somewhere in this thread but are you diabetic? No sugar 
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"What am I a f'n mirage here? What, you have me on a pay no mind list?!"
Forgive me Chef for stepping in. Most apples are sweet enough that you don't need sugar (or need very little) to make a great tasting pie. I try to avoid adding refined sugar to most of my recipes unless absolutely necessary. For apple pie, if I find that I need to sweeten it up, I add sun dried cranberries to the mix. Cranberries are very tart but the the sun dried berries are high in natural sugars that absorb up lots of the extra liquid in the pie as it bakes and imparts much of its sweetness. Not to mention if makes the pie very colorful. 
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Be polite, be professional, but have a plan to kill everyone you meet." Gonzo
"I know, I know, you're a prince among men, capable of giving hundreds of orgasms to even the most frigid woman." - Daisywench
"I know, I know, you're a prince among men, capable of giving hundreds of orgasms to even the most frigid woman." - Daisywench
no worries and you are correct, I stopped adding suger over 25 years ago to fruit pies. I like raisins, cranberries, and dates added as well at times. My favoriet is fresh miss/lou blueberries \fruit, losing added sugar was an easy no brainer, geting into sweet breads, cookies etc..that took some doing using sweet and lo as there wasnt the bulk given by sugar, Splenda has taken out the issue and I dont understand why more GOOD commercial product isnt on the market,  even grocery stores with full back shops dont push a sugar free line.and Yes I am a long time diabetic,  controled well for over 20 years and went to using injectable insulin about 3 years ago when my system crappead out completly. |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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I would love to see pics of succesfull and even not so successfull recipes completed would be GREAT. |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
|
My pie turned out fine from this recipe as well. I forgot a couple of things because I was in a hurry, but it was good. I'm not a person who can do fruit pie without sugar. Too southern, I guess. Pie has to be VERY sweet--like tea. Of course if I had to give up sugar, I'd sing a different tune. I HAVE given up refined sugar for the most part. Use raw sugar or honey. But when I make pie or pumpkin roll or German Chocolate Cake, the diet just goes to hell.   Sorry no pics. I remembered after half the pie was gone.  And I even made a little arrangement of crust apple leaves for the top. It was pretty.I will say that I had too many apples. When it calls for deep dish, it's not kidding. Use a deep dish, or cut back the apples by about three cups. I don't have a deep pie pan so I just used regular. I will try this again and promise to take pics. There are still just enough apples on my tree for another pie I think. I do have one question about pie pans for Chef. When my MIL passed away a couple of years ago I ended up with a lot of her cool kitchen stuff. She was not a full-fledged chef with certifications, but that's what she was in practice and vocation. Cooked for banquets for the big hotels in town, did the menus, all that. So I got some neat stuff that I otherwise would not own. One thing I got was a Pampered Chef pie plate. I think she probably bought this at some home party she was forced to attend where you MUST buy something cuz it's your friend's party ya know? I don't know if she ever even used it. But it's that funky stoneware. I don't have the instructions and know nothing about using these types of cooking stones in place of regular glass or metal bakeware. Are you familiar with this stuff, and/or do I need to adjust anything about the baking times or temps to use it? Thanks Chef! Kitties |
Born with a low tolerance for bullshit.
Loosely connected to UXB.
Wait. That's an oxymoron.
Well-behaved women rarely make history--Marilyn Monroe
Loosely connected to UXB.
Wait. That's an oxymoron.
Well-behaved women rarely make history--Marilyn Monroe
Very glad the pie recipe came out well for you..and this is a great question, I have a few pieces of this stuff I got at salvation army and was going to do some research on it..seems pampered chef doesnt sell it anymore at least it doesnt show on the web site I have two or four large bowls and a pie shell or two, I found this blurb on another forum hope it helps The unglazed stoneware is a LOT like cast iron: it needs to be seasoned. The best way I have found to season it is bake something really greasy in it. Bacon is the best. Meatloaf is also good. The first 2-3 times you use it you should either grease it well with Crisco or another solid fat and pre-season or cook something like the aforementioned bacon in it. Otherwise, well, you already know. I believe the instructions indicate that but they might not explain it well. I have two of those and my pie crusts don't stick. I have had them for a few years. One note: I have found that you need to bake these on the bottom of the oven and shield the top for some time. The stoneware will eventually do a very good job at browning, but it is very thick and needs time to heat up. That's why the flat stones are often preheated in the oven, but it's not easy to do that with a pie dish. I will get to mine wonce I move but it seems to be an oil/bake/oil/bake similar to cast iron as mentioned Thanks for asking and hope this helps CHEF
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Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
You should have taken a half eatn pie pic like I did
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"What am I a f'n mirage here? What, you have me on a pay no mind list?!"
| Hey Chef. I have a chance to buy a U.S. Stove, 36", 6 eye, gas range. It's supposed to be in tip top shape. $950 . Is that a good brand/deal? The seller will change it over from natural gas to LP for no added charge. |
I'll smoke it with you bro! We'll go to the looney bin together. I don't give a fauk.
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it is an OK deal, but not a great deal dependant on where you shop and what you want to buy, if you need to ship have delivered of pick up your self ..I looked at ebay and there is 2 in garland texas new in crate for 1100.00 PLUS FREIGHT, here is one NEW for $995 us range cheap AceMart has US range and Garland ranges from 1200 to 4500. depending on grade. so, between 999 and 1500 new, there should be a restaurant supply with in 100mi of you..so no freight..I would shop..US Range is OK, Wolf is better in my opinion. I think the conversion is around 100.00 maybe 150.00 if you go for it, make sure there is no rust up under the stove, around the base of the legs, and between the walls of the hotbox. and inside the vent in the back of the stove.. hope this helps good luck with your decision either way.. CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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CHEF! ok so i bought some scallops today and want to try them. got any good recipes? -Tim |
"In D.C. you have to keep your beer warm until you are ready to drink it. The beer and the ice have to be kept in separate locations. This is to prevent accidental drunkenness." - TacticsFirst
PSN ID- tlee_20
PSN ID- tlee_20
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www.flaguns.com
Proud Member of "Ranstad's Militia"...The Fantastic Bastards
NRA Life Member
Garand Collectors Assc.
Proud Member of "Ranstad's Militia"...The Fantastic Bastards
NRA Life Member
Garand Collectors Assc.
whats the best way to tell they are fully cooked? |
"In D.C. you have to keep your beer warm until you are ready to drink it. The beer and the ice have to be kept in separate locations. This is to prevent accidental drunkenness." - TacticsFirst
PSN ID- tlee_20
PSN ID- tlee_20
Tim, thanks for the question.. with in the last 2 or 3 pages, I did several scallop recipes for anouther member, check them out... there are more somewhere in the middle.. come january, I wll start indexing the thread, make life easier for all..mee espceially.. properly cooked scallops should have a tranlucent appearance,,not clear, not totally milk white but in between the two.. takes practice, go for just starting to get milky white, pull and slice one open,.think medium rare/medium,,the tightness of the meat is a tell as well, the harder it is when pressing on the scallop, the more cooked it is. let us know how they come out please CHEF.. scallops near bottom of page |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Originally Posted By douglasmorris99:
Originally Posted By Kitties-with-Sigs:
I did use golden raisins in the chutney because we like them better, but I wondered if it reduced the richness of the taste at all...goldens have a different flavor but I took the chance and hoped it wasn't enough to matter. I also wondered about a bit of heavy syrup from some canned peaches if I happened to have some at the time. Will try the apple juice trick. You think Tawny Port would sweeten it too much? Port would be fine, it is a sweet and savory dish,,the goldens are going to have less an impact on overall flavor, made from champange rasins so they have a lighter taste..brown rasins a heavier flavor profile.. the heavy syrup[>:/]no,,just palin of karo if your going to do that..at least you know how much your adding with out all the additional preservatives in the canned fruit juice. Okay then, next time I'm trying it with regular brown raisins....and I'll experiment with a little tawny just for grins. |
Born with a low tolerance for bullshit.
Loosely connected to UXB.
Wait. That's an oxymoron.
Well-behaved women rarely make history--Marilyn Monroe
Loosely connected to UXB.
Wait. That's an oxymoron.
Well-behaved women rarely make history--Marilyn Monroe
|
Chef,
Hope the move is going well. I thought you were going to be gone a while, so I held off asking. Please help me out with a chicken marsala, My wife had one the other day that was quite good. I think of it as a cream based sauce, but this tasted more butter based, it was honestly too dark to tell what you were eating but she loved it and wants it at home. Any recomendations? |
The Unsalt Rifle: kinder, gentler, and now lower in sodium
The words of my mouth are as butter, but war is in my heart!
The words of my mouth are as butter, but war is in my heart!
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Originally Posted By billyhill:
Chef, Hope the move is going well. I thought you were going to be gone a while, so I held off asking. Please help me out with a chicken marsala, My wife had one the other day that was quite good. I think of it as a cream based sauce, but this tasted more butter based, it was honestly too dark to tell what you were eating but she loved it and wants it at home. Any recomendations? GOOD DAY!  Thank you for the question, pretty good one...I am going to be around off and on for a week or two more,, no more than a week as I need to be in dallas about every 4 or 5 days for a while.
so, I will be answering post haste everyones questions.. that said..lets start with the first point you bought up and maybe dont even know.. BUTTERsweet, creamy, smooth, rich, delectable and adds a wonderful taste to every thing it is slathered on. CHEFS LOVE BUTTER we put butter in everything, as a final touch in gravies, cream soups, various sauces, frostings, stuffings and fillings even a tab of butter in a stout rich coffee, the reason is it "smooths" the flavor, helps to pull the flavors together and hell, IT TASTE GOOD, which is why your marsala had a buttery taste..It probably was a butter sauce,,a quick pan sauce that tastes good but does not hold together very long once made, meaning it seperates out quickly Or it may have a demi base, as you state it was dark, I assume the room and the sauce and FRESH butter was added at the end as a finish. Butter is added at different times for different reasons, melted butter has a different taste from whole butter, burnt butter has a nutty taste, black butter has a totally different taste,. so, Ingredients: •4 to 6 chicken breast halves, pounded or sliced, about 1/4 to 1/2-inch thickness •Salt and pepper •3 tablespoons all-purpose flour •2 tablespoons olive oil •3 tablespoons butter, divided •8 ounces sliced mushrooms •1/2 cup dry Marsala wine •1/2 cup chicken broth •1 tablespoon lemon juice •1/2 teaspoon dried leaf basil •1/2 cup heavy whipping cream •1tlb whole butter 3 green onions, thinly sliced Preparation: Wash chicken and pat dry; sprinkle lightly with salt and pepper. Dip chicken in the flour to lightly coat both sides. In a large skillet over medium-high heat, melt butter with oil. Add the chicken and saute for about 2 minutes. Turn and add the sliced mushrooms to the skillet. Continue cooking for about 2 minutes longer, stirring mushrooms occasionally. Add the Marsala wine, chicken broth, and lemon and bring to a simmer. Simmer, uncovered, for 5 minutes to reduce slightly. Cover and continue cooking for 5 minutes longer. Remove chicke breasts and place on serving plate. Add the basil, cream, and green onions and cook for 2 minutes longer. uncover ands whisk in the butter until melted. Pour over chicken and Serve EASY CHICKEN MARSALA 4 boneless skinless chicken breasts 1 stick butter 1 cup flour 1 tsp salt 1/2 tsp pepper 1 cup milk 3/4 cup marsala wine 1 cup sliced mushrooms In large saute or fry pan, melt butter. While butter is melting, combine flour, salt and pepper in small bowl. Dip each piece of chicken in milk; shake off excess. Dredge chicken in flour mixture and add to fry pan. Saute chicken in butter over medium to medium-high heat until browned and cooked through, turning often. Add more butter as needed. Remove chicken from pan and place on platter. Keep chicken warm while making the sauce. Turn heat to medium high and add the mushrooms; saute until cooked. With mushrooms still in the pan, deglaze with the wine, stirring to get all of the brown bits off the bottom of the pan. Turn heat to medium low and continue to cook sauce, stirring frequently, until sauce has thickened slightly. (Note: Sauce should be tasted frequently, and more wine or butter can be added as necessary. If sauce does not thicken properly, add a little bit of flour and continue to stir.) When sauce is ready, add chicken back to the pan and turn to coat. Remove chicken to serving platter and top with remaining sauce. Decorate with parsley sprigs. hope that hits it.. CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Chef,
The Chicken Marsala was very good and much appreciated by the wife. It would have been better if I had remembered to salt it before dredging in flour . I can't believe I made such a rookie mistake.
It was as I remembered, and not as buttery as the last place we tried it. I'll try it again over Christmas and add the salt this time. I might try subbing a little more butter for some of the cream. Thanks Chef, you are a blessing BH |
The Unsalt Rifle: kinder, gentler, and now lower in sodium
The words of my mouth are as butter, but war is in my heart!
The words of my mouth are as butter, but war is in my heart!
|
Hey Chef!
My son has expressed interest in becoming a chef! Got any words of wisdom/advice?
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I gots booms an zooms.
Duly constituted authorities are only a threat if you're trying to get by with something. Decent citizens should have nothing to fear. - Romans 13 (Paraphrased)
Duly constituted authorities are only a threat if you're trying to get by with something. Decent citizens should have nothing to fear. - Romans 13 (Paraphrased)
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Originally Posted By Det0nate:
Hey Chef, Congrats on the new home. I just baked a ham, and am wondering about making a soup. I seem to recall you use the ham bone to do this. Any tips? Thank you DV8, I am back for tonite and tomorrow and off again for a week.. I am going to paraphrase Careme he said something to the effect, give me one ham and I will make you a thousand sauces from it. ham bones are great as a flavoring in beans, navy, lima, pea, pintos, and kidney and of course others,. it is also good in vegetable as a seasoning agent, though of course it wont be a vegatarian soup,,what do unhealthy, thin yellowish people know about soup? bout all I have tonite, tired, On the fly, and heading for CSI and then to bed...sorry not a more exuberant answer,,, back next week in full regalia.. CHEF
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Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
|
Originally Posted By billyhill:
Chef, The Chicken Marsala was very good and much appreciated by the wife. It would have been better if I had remembered to salt it before dredging in flour . I can't believe I made such a rookie mistake.
It was as I remembered, and not as buttery as the last place we tried it. I'll try it again over Christmas and add the salt this time. I might try subbing a little more butter for some of the cream. Thanks Chef, you are a blessing BH and thank you sir, Glad to be of help, in frying anything in a coating, we have to remember to season every thing in the layers we coat it in..a good fried chicken is marinaged and seasoned with a minimum of salt and pepper, then, the egg wash is salt andpeppered, then the flour is seasoned and of course salt and peppered,, the best secret of salting and peppering food is..look at the bowl, plate, the chicken, the soup etc, and imagine you are about to spoon right into it..salt and pepper it according to how you would season a plate of food you are about to eat. and you will have at least a semblance of flavor started in the process.. CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Originally Posted By BoonyCop:
Hey Chef! My son has expressed interest in becoming a chef! Got any words of wisdom/advice? Boony,,thanks for your question and I will do my best to give you a better answer next week if you IM me if you go herechefs index there is a listing in there somwhere that I give a diatribe on the business..if that doesnt cover it, I will expoind a bit more in the IM. I am in the middle of my move and unpacking etc and at my daughters for the next 2 nights then back to my country place saturday early..and no access till next week.. sorry for not coughing up more tonite.. CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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To All My Readers,,
I am in my new house and getting settled in. I will not have net access until next week sometime, and only temporarily here for 2 days. than off again. sorry. I have asked Feral to lock the thread for the week until I can get back to my regular answers. especially with Christmas around the corner... thanks all and see you next week.. CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
All Your Post Are Belong To Us
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Hi Chef Morris, Thanks for sharing pics of your place, it looks great! Ok, food related question. I don't know if this has been asked before but here it goes. With your extensive knowledge and background in food, what do you find yourself making to eat consistently and you enjoy? |
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Originally Posted By seabass:
Hi Chef Morris, Thanks for sharing pics of your place, it looks great! Ok, food related question. I don't know if this has been asked before but here it goes. With your extensive knowledge and background in food, what do you find yourself making to eat consistently and you enjoy? thank you for the compliment on my little ranch..and honest truth, My personal diet is pretty simple for me, dinner us usually a grilled meat and salad and a veggie side dish or two with fruit for dessert. or possiblle a simple omelette with onions, spincach and swiss or even ham and cheese... having "been there, done that" with so many foods I am not all that impressed with food any more, though my wweight struggles would say differently secondly, living alone, I find I have to be careful shopping as spoilage is an issue as I DONT BUY PROCESSED FOODS, but for SHTF stores..I was thinking the other day what to do with rotation as I DONT use canned ham, spam, not a big tuna eater, prefer fresh salmon, though I do LIKE sardines once a week,,etc..
my own simple tastes of child hood arent that far from where I am in my dottage, a good chili, stew, curry, sets me up pretty quick come winter time. and of course Pinto beans cooked monthly and frozen for dinners during the month, less the kids come, they love my beans and ham shank and clean out the freezer when visiting 
wish I could say I ate chateau or fresh oysters each day or played with exciting recipes,,,but, NOT anymore,, thank you,,sorry I dont have a better answer,,but,,IF SOMEONE IS COMING TO DINNER,,, thats another tale CHEF... |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By Kitties-with-Sigs:
Chef your place is shaping up nicely! You've clearly gotten way more done this summer than I have. 
Your yard is beautiful, and I am envious of your carport storage. thank you,,more improvement to come and future set ups for self suffciancy, my dreams far out distance my pocket book.. the carport/barn was the cheapest way to get an outbuilding up for my small tractor storeage, my QUAD, and outdoor tools..some folks leave that stuff to the elements,,cant see it. .I priced many kits/home depot they erect and self build blueprints V cost and my physical ability. ROOFing was going to be an issue, for $1000 I got plenty of roof, DO WISH I had gone the next size UP but..next time..it is pretty solid and bolted to the slab, a GOOD WIND will take the top of, seen it,,but,,we pray.. my place in S Texas was about 80% self suffciant and would house 12, large genny, wind pumped water wells feeding stock tanks, 3 BR cedar house, large bunk house, large barn and a tractor shed, underground storage/storm cellar, good enough out door kitchen and food prep area for dressing deer 15 years of preperations phfftttt, ,,this place wont reach that in my lifetime, time and money wont allow it(I wont spend it). Maybe my kids will learn finally DAD aint so crazy..
IF I EVER get hold of the SOBS burned it all down,,  ....well besides the 200gal fuel tank explosion....
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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I stated another thread concerning stocks, salt base bases and packaged sauces in your shtf storage to extend upon food stores, make Fluffy the poodle taste better and turn a single bass into fish stew for 10... the question came up on the preperation of stocks.. here are some basic recipes for stock. Making Brown Stock at Home One of the most popular stocks used by professional chefs and more and more home cooks is a basic brown stock. The reason for its popularity? It is the foundation for making a number of sauces including brown sauce, demi-glace, and pan sauces. When reduced to a thick syrup it is called Glace de Viande. In addition to being critical in sauce making, Brown Stock and Glace de Viande are often used as a base for soups and braises and give any dish additional flavor and color. It is not difficult to make but does take a lot of time and equipment to make basic brown stock and if you want to prepare a Glace de Viande, it takes even longer. Here is a basic recipe for making brown stock. BASIC BROWN STOCK Yield: 2 gallons Ingredients: 8 pounds veal marrow bones sawed into 2-inch pieces 6 pounds beef marrow bones sawed into 2-inch pieces 16 ounces tomato paste 4 cups chopped onions 2 cups chopped carrot 2 cups chopped celery 4 cups dry red wine 1 bouquet garni Salt and pepper 16 quarts of water Preheat the oven to 450 degrees F. Place the bones in a roasting pan and roast for 1 hour. Remove the bones from the oven and brush with the tomato paste. In a mixing bowl, combine the onions, carrots, and celery together. Lay the vegetables over the bones and return to the oven. Roast for 30 minutes. Remove from the oven and drain off any fat. Place the roasting pan on the stove and deglaze the pan with the red wine, using a wooden spoon, scraping the bottom of the pan for browned particles. Put everything into a large stockpot. Add the bouquet garni and season with salt. Add the water. Bring the liquid up to a boil and reduce to a simmer. Simmer the stock for 4 hours, skimming regularly. Remove from the heat and strain through a China cap or tightly meshed strainer. Yield: about 2 gallons Basic Chicken Stock makes 1 gallon Ingredients: 8 pounds chicken bones 6 quarts cold water 1 pound Mirepoix 1 Sachet d'Epices Salt to taste Rinse the bones and add them to a large stock pot filled with the water. Bring the stock to a boil over medium heat. Simmer the stock for 4 to 5 hours skimming the surface when necessary. Add the mirepoix, sachet d'epices and salt during the last hour of simmering. Strain, let cool and store. Roasted Chicken Stock Ingredients 5 pounds chicken bones and parts 2 medium onions, coarsely chopped 1/2 cup tomato paste 4 celery stalks, cut into 1/2 inch chunks 3 carrots, cleaned and cut into 1/2 inch chunks 1 leek, rinsed will, cut into 1/2 inch pieces 12 sprigs fresh parsley 4 sprigs fresh thyme 2 large bay leaves 12 black peppercorns Procedure: Preheat oven to 450 degrees F. In a roasting pan, combine the chicken parts, onions, and tomato paste. Roast for about 45 minutes or until golden brown. Transfer to a large stock pot Add the celery, carrots, leeks, parsley, thyme, bay leaves, and peppercorns. Add enough cold water to cover all the ingredients. Bring water to a boil very slowly. This will help prevent clouding of the stock. Do not cover the pot. When the stock comes to a boil, lower the heat so that the stock simmers gently. Skim any froth or foam that may surface. Let the stock simmer for about 4 hours, skimming as needed. Turn off the heat and let the stock cool for 3o minutes to 1 hour. Use a slotted spoon to remove the chicken bones and discard. Strain the stock through a fine sieve and discard the vegetables left behind. Strain again, this time through a sieve or colander lined with a double layer of cheesecloth. Cool overnight in the refrigerator to allow the fat to rise to the surface. Skim the fat and portion the stock into containers. Label, date and freeze. Fish Fume -Yield: 1 Pint Ingredients 1 fish bones (sole is best - -or use 1; /2 salmon/sole) 2 tb butter 1/2 md onion, sliced 1/2 md carrot, sliced 1 bouquet garni 1 1/2 c wine, white 1 c stock, chicken or 1 c water Instructions Fish Fume: heat the butter in a saucepan. Add onion and carrot and cook briefly for about 1 minute. Add fish bones and continue to cook. (Do not brown, but cook until meat falls off.) Add bouquet garni, white wine and chicken stock or water. Bring to a boil and cook for 15 minutes. Remove the bouquet garni. Strain through chinois. Reduce by half, strain again, and reserve. Bouquet Garni is a cheesecloth bag with parsley, bay leaf, oregano, thyme, and rosemary inside.) Mirepoix is the French name for a combination of onions, carrots and celery (either common Pascal celery or celeriac). Mirepoix, either raw, roasted or sautéed with butter, is the flavor base for a wide number of dishes, such as stocks, soups, stews and sauces. Mirepoix is known as the holy trinity of French cooking. Sachet d'epices (Fr) This translates into "Bag of spices." Most commonly consists of aromatic ingredients that are encased in cheesecloth. It is used to flavor stocks and other liquids. A classical sachet contains parsley stems, cracked peppercorns, dried thyme, and a bay leaf. good cooking,, CHEF 
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who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
 Skunkumsounds like you are the GW Carver of zucchini....and it was peanuts mostly but the man was a bloody genius. zucc is a great filler to alot of things as you have discovered,,of course shares the basis of Ratatouille with other mass producer, Eggplant, ad some pepper, mushrooms. tomato and onions it is a great side but even more so a main entree. INGREDIENTS 2 tablespoons olive oil 3 cloves garlic, minced 2 teaspoons dried parsley 1 eggplant, cut into 1/2 inch cubes salt to taste 1 cup grated Parmesan cheese 2 zucchini, sliced 1 large onion, sliced into rings 2 cups sliced fresh mushrooms 1 green bell pepper, sliced 2 large tomatoes, chopped DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil. Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Saute garlic until lightly browned. Mix in parsley and eggplant. Saute until eggplant is soft, about 10 minutes. Season with salt to taste. Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese. Bake in preheated oven for 45 minutes. and my only other addition are fritters mentioned in an earlier post and Zucchini Pancakes.. INGREDIENTS 4 eggs 2 cups grated zucchini 3/4 cup all-purpose flour 1/2 teaspoon white sugar 1/2 teaspoon salt 3 tablespoons olive oil 4 teaspoons baking powder 1/4 cup butter, melted DIRECTIONS Preheat grill to 425 to 450 degrees F (220 to 225 degrees C). In a large mixing bowl, beat eggs, add shredded zucchini and mix well using a fork. Add flour, sugar, salt and vegetable oil and stir to blend well. Finally, add baking powder and mix well using a large spoon. The batter's consistency should be like heavy whipping cream. Spoon batter on hot grill (about 2 tablespoons) for each pancake. Cook until there are no longer bubbles forming in the pancake about 2 minutes; turn over and cook for 2 minutes longer. Rub pancakes with melted butter and serve immediately. you can serve with applesauce instead of butter..as well as subsitute for oil in the recipe also can be used with carrots, potatoe, summer squash and other, shreadable vegetables.. zucchini is a great way to add FIBER to your diet currently, very filling and grows in abundance should SHTF and..grows well unattended it you were to plant in a hidden garden GOOD COOKING CHEF
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who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
LOL, Chef!
I had not considered health benefits! I was just trying to be my usual cheap self.
This is why I was asking! When the squash plants start producing there is usually enough to feed an army! But, like SHTF rice and beans, without variation it would get old pretty quickly. Hey, there's me an idea! Zucchini + rice and/or + beans!
This is one I will keep in mind...... a very fine idea!
I've heard of this but never tried it. I've been "Going to Try It" ever since my kids got the movie. Chef Morris, Thank you once again for offering your experience and advice on this forum. I don't know much about chefs or cooking but I know that I like to eat good food, and each and every one of your posts has been enlightening to me. When I have asked questions, you have always answered them completely and then gone an extra step to offer more. That is the kind of service we all dream about receiving but find it so rarely that it is really just a dream. ps- I'm surprised you did not mention carving little birds or something from the zucchini and post full drawings, LOL! I always thought that chefs were ALL ABOUT THE PRESENTATION, LOL LOL LOL! F***in' ARTISTS of FOOD! |
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Chef Morris, I must be in a pensive mood or something. I just finished with your zucchini response and a thread from GD regarding how to pickle eggs keeps flashing through my thoughts. Hey! Zucchini pickles! Anyway, I remember from one of your earlier posts that you mentioned practically anything can be pickled, and WAS, in the pre- refrigeration days. My experience with pickled food items has been pretty limited, primarily condiments like pickled cucumbers, although I have tried pickled eggs, baby onions, okra, beets, and capers. I don't know if I've ever tried any pickled meats. What is the science behind "pickling" as preservation? Is this something I should study up on for SHTF? Is pickling primarily used only for condiments these days, or are there other common food items that are pickled and we just don't notice? Is it healthy/safe? What do I need to know about pickling? Can I just drop stuff into the jar of pickle juice when all the pickles are gone and re-use it? Should I take these stupid questions someplace else and leave this forum alone so we can get on with the GOOD STUFF? Enquiring mind(less) wants to know! |
not mindless,good questions actually...I save pickle juice,,only claussens or other "overnite or coldpack" pickles I also reuse pickled onion juice,,,I love pickeled baby onions,,with a little vermouth  to die for..here is some info on pickles and pickling.. Pickling, also known as brining or corning, is the process of preserving food by anaerobic fermentation in brine (a solution of salt in water), to produce lactic acid, or marinating and storing it in an acid solution, usually vinegar (acetic acid). The resulting food is called a pickle. This procedure gives the food a salty or sour taste. The distinguishing feature is a pH less than 4.6, which is sufficient to kill most necrobacteria. Pickling can preserve perishable foods for months. Antimicrobial herbs and spices, such as mustard, garlic, cinnamon or cloves, are often added. If the food contains sufficient moisture, a pickling brine may be produced simply by adding dry salt. For example, sauerkraut and Korean kimchi are produced by salting the vegetables to draw out excess water. Natural fermentation at room temperature, by lactic acid bacteria, produces the required acidity. Other pickles are made by placing vegetable in vinegar. Unlike the canning process, pickling (which includes fermentation) does not require that the food be completely sterile before it is sealed. The acidity or salinity of the solution, the temperature of fermentation, and the exclusion of oxygen determine which microorganisms dominate, and determine the flavor of the end product. When both salt concentration and temperature are low, Leuconostoc mesenteroides dominates, producing a mix of acids, alcohol, and aroma compounds. At higher temperatures Lactobacillus plantarum dominates, which produces primarily lactic acid. Many pickles start with Leuconostoc, and change to Lactobacillus with higher acidity. Pickling began as a way to preserve food for out-of-season use and for long journeys, especially by sea. Salt pork and salt beef were common staples for sailors before the days of steam engines. Although the process was invented to preserve foods, pickles are also made and eaten because people enjoy the resulting flavors. Pickling may also improve the nutritious value of food by introducing B vitamins produced by bacteria pickling is found around the world Asia East Asia China, is home to a huge variety of pickled vegetables, including radish, baicai (Chinese cabbage, notably suan cai, la bai cai, pao cai, and Tianjin preserved vegetable), zha cai, chili pepper and cucumber, among many others. Japanese tsukemono (pickled foods) include takuan (daikon), umeboshi (ume plum), gari & beni shoga (ginger), turnip, cucumber, and Chinese cabbage. Korean kimchi is usually made from pickled Chinese cabbage. South Asia mixed pickle, Indian pickles (achar) In Sri Lanka, they traditionally prepare pickles called "achcharu" which is made from slices of carrots, onions, ground dates, mustard ground with pepper, crushed ginger with garlic and vinegar seasoned in a clay pot. South East Asia Indonesian Acar is usually made from sliced or diced cucumber, carrot, bird's eye chilies, shallots and seasoned with vinegar, sugar and salt. Sometimes Indonesians added other kinds of fruits, such as sliced/diced papaya and pineapple. In the Philippines, they also have pickles called "achara" which is made from slices of green papaya, shallots, cloves of garlic and vinegar. Europe In Turkey, pickles are called "turşu." Turkish people make "turşu" with several vegetables, roots and fruits such as peppers, cucumber, Armenian cucumber "acur", cabbage, tomato, eggplant (aubergine), carrot, turnip, beetroot, green almond, green plum, and etc. Also, they use several spices to flavour their pickles. In Albania, Bulgaria and Serbia, mixed pickles are known as turshi. They are a very popular traditional appetizer for raki. Pickled green tomatoes, cucumbers, carrots, bell peppers, peppers, eggplants, and sauerkraut, are also very popular. In Romania, common pickles are beetroot, cucumbers, green tomatoes (gogonele), carrots, cabbage, bell peppers, melons, mushrooms and cauliflowers. In Russia, popular pickled food includes: mushroom, various types of tomato, cabbage, cucumber, ramsons, garlic, eggplant (typically stuffed with julienned carrots), custard squash, and even watermelon. Pickled herring and rollmops are pickled fish dishes popular typically in Scandinavia. Salmon may be brine-pickled. In Britain, pickled onions and pickled eggs are often sold in pubs and fish and chip shops. Pickled beetroot, walnuts, and gherkins, and condiments such as Branston Pickle and piccalilli are typically eaten as an accompaniment to pork pies and cold meats or a ploughman's lunch. In Ukraine common garden produce is usually dilled to be consumed in winter. Salt, dill, currant leaves and garlic are used and, after storage in a cool, dark place, give tomatoes and cucumbers a distinctive flavour. In Italy, giardiniera is a popular dish of pickled vegetables including onions, carrots, celery and cauliflower. Italian giardiniera is different from the American condiment called giardiniera. Middle East In Iran and many Arab countries like Lebanon and Egypt, pickles (called mekhallel in Arabic, hamutzim in Hebrew, or torshi in Persian) are served at almost every meal. They vary, but the most common are made from turnips, peppers, green olives, cucumber, beetroot, cabbage, lemons and cauliflower. North America The United States and Canada pickle market is dominated by pickled cucumbers, olives, and sauerkraut, although many pickles popular in other nations are also available (such as the pickled tomato common in New York City delicatessens). Giardiniera, a mixture of pickled peppers, celery and olives, is a popular condiment in Chicago, often served with Italian beef sandwiches. Pickled eggs are common in the Upper Peninsula of Michigan. In the southern United States, pickled okra is popular. In Mexico, chile peppers, particularly of the Jalapeño and serrano varieties, pickled with onions, carrots and herbs are common condiments. Other foods that are commonly pickled Vegetables: ginger, lotus root, garlic, asparagus, onion, radish, green beans, eggplant Capers and olives are usually served pickled in the West (unlike the salt-cured versions favored in the Orient). Fruit: mango, kumquat, lemon, peach, watermelon rind Peppers and chiles: banana peppers, jalapeños, etc., Meat: beef (to make corned beef and pastrami), pork, ham Fish see also ceviche Eggs Okra lastly,,how to pickle this shows pickling cuc's,,but about anything could be sub'd here. Making pickles does require a little bit of knowledge as improper bottling can cause the pickle jar to harbor bacteria, which can of course cause food poisoning. The first requirement when it comes to making pickles is to maintain very clean conditions in the conditions. It is also very important that the vegetables or fruit that you are choosing to pickle does not have any bruises or moulds on them as this too can cause food borne illness. If you do make a jar of pickles and you notice that the lid has become convex or if mold appears then this indicates that the batch of pickles may be contaminated. Usually this is the result of the jars not being sealed properly. The best cucumbers for pickling should be pickled within a day of being harvested. They also must be carefully washed and trimmed before being included as part of the pickling recipe. Yet another secret to making great pickles is to choose cucumbers that have been made with a special cultivar of cucumber and not the regular ones. The best type of cucumber for pickling can be identified by site has it is usually smaller and covered with tiny nubs. The classic way to make pickles is to submerge them in a brine solution with pickling salt with mustard seeds, garlic, cumin or dill. There are hundreds of recipes for making pickles online. Your first step is to pickle the cucumbers directly in the vinegar solution. You can then seal them in sterile jars that are pasteurized through the hot water canning process to keep the vegetables from developing bacteria. These jars usually keep for around a year in a cool dry place, and they should be refrigerated after opening. |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
you are quit welcome and trust me I enjoy it... presentation,,,,just comes second nature to me at this point and dont think about it.. and for plated foods,,I was never much for garnishing...a sprig of rosemary,,,a tomato rosette,,turned vegetables,,,basic stuff,,the food should speak for itself now.. Buffets,, cakes,, salad bars WHOLE NOTHER story,,,,food turns into birds, fish, shells, flowers, cheese gets carved, faces appear from a tray of pickled veggies,,and my two "arts" ice gets carved and tallow gets scuplted... CHEF
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who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
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thanks for your question and honestly,, Anything works with pasta...If you like the taste of the suace, dressing, mix,,pastas gonna love it.. I even make a pasta based dessert like bread pudding that goes over pretty good.. so basic pasta salad is two ways , oil based or mayo based..and what ever you like thrown in with the little slippery elbows, butterflys, penne's celerey, onion, bell peppers, shrimp, tuna, salmon, ham, roast beef, and ranch, mayo, italian, french, vinnegrette. I personally prefer miricle whip and LOTS of black pepper, celery, onion, bell peppers and if its going to be eaten today,,shrimp, well drained and dried before adding.. here is a few recipes to play with Wild Thing Pasta Salad 8 ounces penne pasta, cooked, drained and cooled slightly 1 head Radicchio, cleaned and chopped 1 cup mushrooms, sliced 1 red bell pepper, seeded and diced 1/4 cup olive oil 1/4 cup red wine vinegar 2 cloves garlic, crushed salt and freshly ground black pepper, to taste 1 cup crumbled blue cheese 1/4 cup toasted walnuts, coarsely chopped Preparation In large bowl toss together pasta, frisée, mushrooms and bell pepper. In small bowl whisk together oil, vinegar, garlic, salt and pepper, pour over salad and toss well. Add cheese and nuts, toss again and serve immediately. Ziti Pasta Salad 1 pound ziti 1 pound broccoli 1 teaspoon Dijon mustard 1/2 teaspoon salt 1/4 teaspoon fresh ground black pepper 2 tablespoons red wine vinegar 1/3 cup extra virgin olive oil 1/4 cup parmesan cheese, fresh grated 2 medium tomatoes, garnish Preparation In a large pot of boiling salted water, cook the zitiaccording to package directions. Drain and rinse under cold water. Drain againand set aside. Bring a large pot of salted water to boiling. Separate the broccoli into smallflowerets, discarding the stems. Add the broccoli to the pot, bring back to aboil and cook rapidly for 2 to 3 minutes. Drain and refresh under cold runningwater. Drain again and spread out on paper towels to dry. In large bowl, stir the mustard, salt, pepper and vinegar until everything isdissolved. Slowly add the oil, whisking until smooth. Add the pasta, broccoli,and cheese, but do not toss. Cover and refrigerate. Just before serving, gently toss until all the ingredients are coated with thesauce. Core the tomatoes, cut into wedges and use to garnish the salad. Shrimp And Artichoke Pasta Salad With Pine Nuts 9 ounces artichoke hearts, quartered 2/3 pound shrimp, cooked, peeled and deveined 1/4 cup red wine vinegar 2 tablespoons Dijon mustard 2 tablespoons fresh chives, chopped 1 whole egg yolk 1 tablespoon shallots, minced 1/2 cup canola oil freshly ground pepper, to taste 1/2 pound pasta shells, cooked 1/4 cup pine nuts Preparation Place artichoke hearts and shrimp in large bowl. Combine vinegar, mustard, chives, egg yolk and shallots in food processor orblender, purée. Gradually add oil in a thin stream while machine is running.Season to taste with pepper. Add cooked pasta to shrimp and artichokes. Pour dressing mixture over pasta,shrimp and artichokes and mix gently but thoroughly. Cover and refrigerate atleast 3 hours. (Can be made up to one day ahead to this point). Stir in pine nuts just before serving. GOOD COOKING! CHEF
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who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
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Originally Posted By 45FMJoe:
Originally Posted By douglasmorris99:
Originally Posted By 45FMJoe:
Hey Chef, find anything out about the Parmesan crusted chicken? page 59 14th p o s t
kids just dont read these days
I didn't see that you edited the post! Thanks, Chef! YOU Sir, are welcome,,, CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By Skunkum:
Chef, You almost got there on the first page's discussions of the origins of jello, but there were no jello salad recipes at that time. Maybe it is a Yankee thing but jello salads are something even the kids usually like and are supposed to be quick and easy to prepare. I've never made a jello salad so I don't know where to start. Ok, I know it took me some time to answer this, I did go ask Mom, but, she is old and forgetful and am sorry I took this long, Mom couldnt remember many/any and I was never a fan, though I had some great Garde Mager's in my career that could probably suspend a Mini Cooper in JELLO, given the right equipment. I know and some of you may or may not know, but in some parts of our Great America it is a badge of honor to correctly suspend various items into a geletin mold correctly and Medals are given to those who can layer Jello salads Usually consisting of Jello made with veggies and/or fruit and mixed with cottage cheese, mayonnaise or whipped cream, they can be a filling and even somewhat healthy change from a plain garden salad. Because they are economical, they are the thrifty cook's perfect choice for potlucks. Cucumber Lime Salad Ingredients 1 small package lime Jello 1 1/2 cup hot water 1/2 cup Miracle Whip or mayonnaise 1 small cucumber, finely chopped 1/4 cup onion, finely chopped 2 stalks celery, finely chopped Directions Dissolve the Jello in the the hot water. Mix for a couple of minutes to make sure it is completely dissolved. Add the Miracle Whip or mayo and stir well. Add the cucumber, onion and celery. Stir and then pour into a mold. Place in the refrigerator for several hours of overnight until the gelatin hardens. Serve cold. Green Olive and Lemon Jello Salad The sharp flavor of the green olives is a surprising complement to the mild taste of the cottage cheese. The walnuts add texture and crunch. Ingredients 1 small package lemon Jello 1 cup boiling water 4 tablespoons onion, finely chopped 3 stalks celery, finely chopped 2/3 cup green olives, halved 1/2 cup chopped walnuts 1 cup cottage cheese 1/3 cup mayo Directions Pour the Jello into the boiling water and stir until completely dissolved. Set in the refrigerator for about 30-60 minutes or until partially set. Add the remaining ingredients, stirring gently until well mixed. Chill overnight. Serve cold. Strawberry Marshmallow Jello Salad This "salad" is more like a dessert. Serve over pound cake for a modern twist on a classic strawberry shortcake. Ingredients 1 package strawberry Jello 1 cup boiling water 1 bad (10 oz.) frozen strawberries 1 small container Cool Whip, frozen 1 cup mini marshmallows Directions Add the Jello to 1 cup boiling water, following the instructions on the box. Instead of adding the cold water, however, add the frozen strawberries. Just before the mixture sets, add the Cool Whip (let thaw slightly) and mini marshmallows. Fold into the mixture (if the Cool Whip is a bit lumpy, that's OK). Put back into the refrigerator for another hour or until fully set. cranberry pineapple minis Ingredients 1 (20 ounce) can DOLE Crushed Pineapple, in juice 2 (3 ounce) packages JELL-O Raspberry Flavor Gelatin 1 (16 ounce) can whole berry cranberry sauce 2/3 cup PLANTERS Walnut Pieces 1 DOLE Apple, chopped Directions Drain pineapple, reserving juice. Add enough water to juice to measure 2-1/2 cups; pour into saucepan. Bring to boil. Pour over gelatin mixes in large bowl; stir 2 min. until completely dissolved. Stir in pineapple, cranberry sauce, nuts and apple. Spoon into 24 paper-lined 2-1/2-inch muffin cups. Refrigerate 2-1/2 hours or until firm. Remove liners. cinnamon candy apple Ingredients 1 cup boiling water 1 (3 ounce) package cherry flavored gelatin 1/3 cup cinnamon red hot candies 3/4 cup cold water 1/2 cup tart apples, diced 1/2 cup celery, chopped 1/2 cup walnuts, chopped Directions In a medium bowl, add boiling water to the cherry gelatin and stir to dissolve. Carefully add the cinnamon candies. Let them sit for a minute, then stir to dissolve the candies into the gelatin mixture. Once they are fully dissolved, add the cold water. Allow the mixture to sit for ten minutes to come to room temperature. At room temperature, mix in the apples, celery, and walnuts. Pour gelatin mixture into a decorative mold or serving bowl and refrigerate overnight to set CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
Born with a low tolerance for bullshit.
Joined:
Feb 2007
Posts:
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EE: 0% (0)
KY, USA
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Originally Posted By douglasmorris99:
2 years,,, just, damn 2 years and running... time due fly.. CHEF Congrats on two years Chef! And thank you for sticking with us!
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Wine is sunlight held together by water.~~Galileo Galilei
Well-behaved women rarely make history.~~Marilyn Monroe
Well-behaved women rarely make history.~~Marilyn Monroe
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Originally Posted By douglasmorris99:
I did go ask Mom..... CHEF Thanks for the recipes, Chef. The jello salads came to mind after reading your comment about trying something different with your holiday meals and remembering aunts and great-aunts always bringing a jello dish of various sorts to family gatherings. As far as I know, none of my generation ever makes them. Like you mention, they can be an economical addition. I like the looks of the one with red-hots in it! And congrats one the two years of Q&A's here! Thanks for keeping it up! I've used your advice and mentioned it so often that now, when I come up with a new recipe or idea, the first thing my family asks (if the results are good) is, "Did you learn that from your tin-foil-hat Chef?" (They refer to AR15.com as my tin-foil-hat place). |
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