tag:blogger.com,1999:blog-77560481853836526602024-03-12T19:30:45.681-07:00Cooking @ HomeFrom the simple to the not so simple recipes for home cooking.Alex Rodashttp://www.blogger.com/profile/13059329695472395585noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-7756048185383652660.post-29183431295508949182009-01-30T12:14:00.000-08:002009-01-30T12:17:30.484-08:00Seafood Waldorf Salad<meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 11"><meta name="Originator" content="Microsoft Word 11"><link style="font-family: trebuchet ms;" rel="File-List" href="file:///C:%5CDOCUME%7E1%5CSADORA%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><style> <!-- /* Font Definitions */ @font-face {font-family:"Trebuchet MS"; panose-1:2 11 6 3 2 2 2 2 2 4; mso-font-charset:0; mso-generic-font-family:swiss; mso-font-pitch:variable; mso-font-signature:647 0 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--> <p style="font-family: trebuchet ms;" class="MsoNormal"><span style=";font-size:85%;" ><span style="font-weight: bold;">*Served over Smoked Salmon Carpaccio</span><o:p></o:p></span></p> <p style="font-family: trebuchet ms;" class="MsoNormal"><span style=";font-size:85%;" ><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;" class="MsoNormal"><span style="font-size:85%;"><i style=""><span style="">
<br /></span></i></span></p><p style="font-family: trebuchet ms;" class="MsoNormal"><span style="font-size:85%;"><i style=""><span style="">Poaching liquid for seafood:</span></i></span><span style=";font-size:85%;" ><o:p></o:p></span></p> <p style="font-family: trebuchet ms;" class="MsoNormal"><span style=";font-size:85%;" ><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;" class="MsoNormal"><span style=";font-size:85%;" >
<br /></span></p><p style="font-family: trebuchet ms;" class="MsoNormal"><span style=";font-size:85%;" >Butter<o:p></o:p></span></p> <p style="font-family: trebuchet ms;" class="MsoNormal"><span style=";font-size:85%;" >Shallots, fine chopped<o:p></o:p></span></p> <p style="font-family: trebuchet ms;" class="MsoNormal"><span style=";font-size:85%;" >Garlic, fine chopped<o:p></o:p></span></p> <p style="font-family: trebuchet ms;" class="MsoNormal"><span style=";font-size:85%;" >Tarragon, dried<o:p></o:p></span></p> <p style="font-family: trebuchet ms;" class="MsoNormal"><span style=";font-size:85%;" >White wine<o:p></o:p></span></p> <p style="font-family: trebuchet ms;" class="MsoNormal"><span style=";font-size:85%;" >Fish stock (substitute with chicken stock or water)<o:p></o:p></span></p> <p style="font-family: trebuchet ms;" class="MsoNormal"><span style=";font-size:85%;" ><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;" class="MsoNormal"><span style=";font-size:85%;" >
<br /></span></p><p style="font-family: trebuchet ms;" class="MsoNormal"><span style=";font-size:85%;" >* Bring to a simmer<o:p></o:p></span></p> <p style="font-family: trebuchet ms;" class="MsoNormal"><span style=";font-size:85%;" ><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;" class="MsoNormal"><span style=";font-size:85%;" >
<br /></span></p><p style="font-family: trebuchet ms;" class="MsoNormal"><span style=";font-size:85%;" >Shrimp, peeled & deveined<o:p></o:p></span></p> <p style="font-family: trebuchet ms;" class="MsoNormal"><span style=";font-size:85%;" >Scallops<o:p></o:p></span></p> <p style="font-family: trebuchet ms;" class="MsoNormal"><span style=";font-size:85%;" >Crab legs (optional – substitute with frozen crab legs)<o:p></o:p></span></p> <p style="font-family: trebuchet ms;" class="MsoNormal"><span style=";font-size:85%;" ><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;" class="MsoNormal"><span style=";font-size:85%;" >
<br /></span></p><p style="font-family: trebuchet ms;" class="MsoNormal"><span style=";font-size:85%;" >* Add shrimp to the poaching liquid first, wait about a minute to add the scallops. Cook for approximately 2 – 3 minutes, or until cooked, and remove from heat. <o:p></o:p></span></p> <p style="font-family: trebuchet ms;" class="MsoNormal"><span style=";font-size:85%;" ><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;" class="MsoNormal"><span style="font-size:85%;"><i style=""><span style="">
<br /></span></i></span></p><p style="font-family: trebuchet ms;" class="MsoNormal"><span style="font-size:85%;"><i style=""><span style="">Salad:</span></i></span><span style=";font-size:85%;" ><o:p></o:p></span></p> <p style="font-family: trebuchet ms;" class="MsoNormal"><span style=";font-size:85%;" ><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;" class="MsoNormal"><span style=";font-size:85%;" >
<br /></span></p><p style="font-family: trebuchet ms;" class="MsoNormal"><span style=";font-size:85%;" >Granny Smith apples, cored and julienned<o:p></o:p></span></p> <p style="font-family: trebuchet ms;" class="MsoNormal"><span style=";font-size:85%;" >Celery, julienned<o:p></o:p></span></p> <p style="font-family: trebuchet ms;" class="MsoNormal"><span style=";font-size:85%;" >Shrimp, halved<o:p></o:p></span></p> <p style="font-family: trebuchet ms;" class="MsoNormal"><span style=";font-size:85%;" >Scallops, halved<o:p></o:p></span></p> <p style="font-family: trebuchet ms;" class="MsoNormal"><span style=";font-size:85%;" >Crab meat<o:p></o:p></span></p> <p style="font-family: trebuchet ms;" class="MsoNormal"><span style=";font-size:85%;" >Red grapes, halved<o:p></o:p></span></p> <p style="font-family: trebuchet ms;" class="MsoNormal"><span style=";font-size:85%;" >Roasted walnuts<o:p></o:p></span></p> <p style="font-family: trebuchet ms;" class="MsoNormal"><span style=";font-size:85%;" ><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;" class="MsoNormal"><span style="font-size:85%;"><i style=""><span style="">
<br /></span></i></span></p><p style="font-family: trebuchet ms;" class="MsoNormal"><span style="font-size:85%;"><i style=""><span style="">Dressing:</span></i></span><span style=";font-size:85%;" ><o:p></o:p></span></p> <p style="font-family: trebuchet ms;" class="MsoNormal"><span style=";font-size:85%;" ><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;" class="MsoNormal"><span style=";font-size:85%;" >
<br /></span></p><p style="font-family: trebuchet ms;" class="MsoNormal"><span style=";font-size:85%;" >Mayonnaise<o:p></o:p></span></p> <p style="font-family: trebuchet ms;" class="MsoNormal"><span style=";font-size:85%;" >Plain yogurt<o:p></o:p></span></p> <p style="font-family: trebuchet ms;" class="MsoNormal"><span style=";font-size:85%;" >Lemon zest<o:p></o:p></span></p> <p style="font-family: trebuchet ms;" class="MsoNormal"><span style=";font-size:85%;" >Lemon juice<o:p></o:p></span></p> <p style="font-family: trebuchet ms;" class="MsoNormal"><span style=";font-size:85%;" >Salt & white pepper to taste<o:p></o:p></span></p> <p style="font-family: trebuchet ms;" class="MsoNormal"><span style=";font-size:85%;" ><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;" class="MsoNormal"><span style=";font-size:85%;" >
<br /></span></p><p style="font-family: trebuchet ms;" class="MsoNormal"><span style=";font-size:85%;" >* Toss together the salad and dressing.<o:p></o:p></span></p> <p style="font-family: trebuchet ms;" class="MsoNormal"><span style=";font-size:85%;" ><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;" class="MsoNormal"><span style=";font-size:85%;" >
<br /></span></p><p style="font-family: trebuchet ms;" class="MsoNormal"><span style=";font-size:85%;" >* To arrange the plate: Lay down the smoked salmon carpaccio, drizzle with olive oil and season with sea salt. Compose the salad on top and garnish with crisp watercress.<o:p></o:p></span></p> Alex Rodashttp://www.blogger.com/profile/13059329695472395585noreply@blogger.com0tag:blogger.com,1999:blog-7756048185383652660.post-83143064620449614772009-01-30T00:04:00.000-08:002009-01-30T00:37:05.379-08:00Grilled Vegetable & Orange Salad with Cajun Vinaigrette<meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 11"><meta name="Originator" content="Microsoft Word 11"><link style="font-family: trebuchet ms;" rel="File-List" href="file:///C:%5CDOCUME%7E1%5CSADORA%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:85%;" ><o:smarttagtype namespaceuri="urn:schemas-microsoft-com:office:smarttags" name="place"></o:smarttagtype><o:smarttagtype namespaceuri="urn:schemas-microsoft-com:office:smarttags" name="City"></o:smarttagtype></span><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><!--[if !mso]><object classid="clsid:38481807-CA0E-42D2-BF39-B33AF135CC4D" id="ieooui"></object> <style> st1\:*{behavior:url(#ieooui) } </style> <![endif]--><style> <!-- /* Font Definitions */ @font-face {font-family:"Trebuchet MS"; panose-1:2 11 6 3 2 2 2 2 2 4; mso-font-charset:0; mso-generic-font-family:swiss; mso-font-pitch:variable; mso-font-signature:647 0 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">Though the name of this salad suggests the ideal method of preparation, there are other ways you can cook the veggies when a grill is not available or the weather is not friendly to outdoor cooking. Some ingredients, like the snap peas, are better cooked in boiling water and cooled immediately in ice water. You can serve this salad warm but personally, I like to let the veggies cool a little bit. <o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;"><i style=""><span style="">
<br /></span></i></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;"><i style=""><span style="">Salad ingredients:<o:p></o:p></span></i></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">Romaine, sliced<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">Arugula</span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">
<br /></span><span style="font-size:85%;"><o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">Corn, on husk<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">Fennel bulb, julienned<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">Red bell pepper, cut into triangles<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">Yellow bell pepper, cut into triangles<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">Plum tomatoes, quartered and seeded<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">Mushrooms, quartered
<br />Snap peas<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">Olive oil<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">S & P to taste<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">Orange, segments<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">Cilantro, freshly chopped<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;"><i style=""><span style="">
<br /></span></i></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;"><i style=""><span style="">Cajun vinaigrette ingredients:<o:p></o:p></span></i></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">Grainy <st1:city st="on"><st1:place st="on">Dijon</st1:place></st1:city><o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">Garlic, minced<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">Ginger, minced (optional)<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">Sambal oelek (substitute with fresh, finely chopped chilies)<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">Honey<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">Cajun spice<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">Lemon zest<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">S & P to taste<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">Red wine vinegar<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">Olive oil<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">* Before doing anything else, cut the lettuce and place in a container big enough to hold with water, ice and a drop of vinegar. This helps to keep the lettuce nice and crispy. Strain and dry when needed.<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">* When making the vinaigrette, use either an immersion or standup blender and pour the oil in a slow, steady stream. This helps the vinaigrette to hold together better.<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">* Allow for veggies to cool before tossing with vinaigrette, orange segments and cilantro. Serve over the lettuce mix.<o:p></o:p></span></p> Alex Rodashttp://www.blogger.com/profile/13059329695472395585noreply@blogger.com0tag:blogger.com,1999:blog-7756048185383652660.post-79727684801262493222008-11-29T21:57:00.000-08:002009-01-30T00:10:41.204-08:00Scampi Chicken Wings<span style="font-size:100%;"><span style="font-family:trebuchet ms;">Okay, so before I get into this I have to clarify, Scampi is the Italian name of a crustacean that's somewhere between a shrimp and a lobster and is traditionally cooked in butter and garlic. In North America the term has come to define the method of preparation rather than the ingredient. So using this loose translation, here is a recipe I found for some very good chicken wings. I'm not adding any measurements to this one because the recipe is very straight forward.<br /><br />Ingredients:<br /><br />Chicken Wings<br /><br />Vegetable oil<br />Garlic, minced<br />Shallots, finely chopped<br />Dry white wine<br />Butter<br />Lemon zest<br />Salt & pepper, to taste<br />Italian parsley, coarsely chopped<br /><br />Directions:<br /><br />1. If you are lucky enough to have a deep fryer available, simply drop the basket and cook these little guys but, assuming you don't have one of these (like most normal people) set your oven at 350F, arrange wings on a baking sheet and pop them in for about 20 - 25 minutes, or until cooked.<br />(when arranging the wings make sure to line them up evenly without stacking them on top of each other as they will not cook evenly.)<br /><br />2. Using a frying pan, heat your oil over a medium low temperature and caramelize the garlic and shallots. Make sure not to burn as they will taste bitter.<br /><br />3. When the garlic and shallots start to get soft and translucent, add a splash (or a more generous) amount of wine for moisture and flavor.<br /><br />4. Add your butter and allow to melt before adding your lemon zest and seasonings. Check your flavor and turn temperature down to a very low temperature.<br /><br />5. When the wings are done, toss them with the sauce and add the parsley. Serve and enjoy!<br />(If you don't have Italian parsley available you can substitute with cilantro)<br /><br /></span></span>Alex Rodashttp://www.blogger.com/profile/13059329695472395585noreply@blogger.com0tag:blogger.com,1999:blog-7756048185383652660.post-80967357239992201782008-10-25T23:50:00.000-07:002009-01-30T00:12:54.318-08:00Sauces<meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 11"><meta name="Originator" content="Microsoft Word 11"><link style="font-family: trebuchet ms;" rel="File-List" href="file:///C:%5CDOCUME%7E1%5CSADORA%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><style> <!-- /* Font Definitions */ @font-face {font-family:"Trebuchet MS"; panose-1:2 11 6 3 2 2 2 2 2 4; mso-font-charset:0; mso-generic-font-family:swiss; mso-font-pitch:variable; mso-font-signature:647 0 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">I always like to have a few sauces in my fridge, ready to use whenever I need something to compliment a meal or to use as a marinade. There’s some great commercial products out there that make things more convenient and keep in your fridge longer than anything you make yourself, the only benefit of taking the time to make your own sauces is that you control what goes into yours. It’s healthier and way cooler anyway.</span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">
<br /></span><span style="font-size:85%;"><o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Teriyaki</span> Sauce<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">This is one of those versatile sauces. I personally love to use this one for stir-<span class="blsp-spelling-error" id="SPELLING_ERROR_1">frys</span> and to marinade salmon. <o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">For a stir-fry simply mix with <span class="blsp-spelling-error" id="SPELLING_ERROR_2">hoisin</span> sauce. <o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">For salmon, marinade for about 20 minutes, shake off excess sauce and bake at 350F for about
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">15 to 20 minutes. <o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">Ingredients:<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">5ml<span style=""> </span><span style=""> </span>Vegetable oil (Substitute with sesame oil if you have it)<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">½ <span style=""> </span><span style=""> </span>Pineapple, fresh, cubed<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">25g<span style=""> </span>Ginger, chopped<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">25g<span style=""> </span><span style=""> </span>Garlic, chopped<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">½ cup<span style=""> </span><span style=""> </span>Brown sugar<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">2 cups<span style=""> </span><span style=""> </span>Soy Sauce<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">50ml<span style=""> </span>Sake (optional)<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">50g<span style=""> </span>Cornstarch<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">50ml<span style=""> </span>Water<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">Directions:<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">1. Heat up your oil with medium low heat and <span class="blsp-spelling-error" id="SPELLING_ERROR_3">sauté</span> pineapple.<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">2. Add the ginger, garlic and sweat until the pineapple starts to release juices.<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">3. Add brown sugar and let dissolve before adding the soy sauce.<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">4. Bring to a simmer and with a fork, check the softness of the pineapple.<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">5. Blend together when pineapple is tender.<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">6. In a cup or glass stir together the cornstarch and water to make a slurry.<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">7. Bring sauce to a boil and add the slurry to thicken. Make sure that the sauce is boiling and add slowly while stirring until the consistency coats the back of a spoon.<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">(You may not need to add all the slurry or you might need to add more, it really depends on the chemical reaction between the cornstarch and the acidity in the pineapple, more acidic content = more cornstarch)<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">8. When you feel that the sauce is thick enough, simmer for a few minutes to cook out the starch.<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">9. Sift sauce for a smoother consistency.<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">(If the consistency is too thick you can correct by adding water.)<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">*Keeps in the fridge for up to two weeks and frozen for a few months.<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">Alfredo Sauce<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">This sauce <span class="blsp-spelling-error" id="SPELLING_ERROR_4">doesn</span>’t keep in the fridge for long so make it when you’re going to use it right away or within a few days. The benefit of learning to make this sauce is that while the ingredients may change, the process can be used for most cream based sauces. For example, substitute the <span class="blsp-spelling-error" id="SPELLING_ERROR_5">parmesan</span> with cheddar to make mac & cheese.<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">Ingredients:<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">5ml<span style=""> </span>Vegetable oil<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">100g<span style=""> </span>Garlic, minced<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">250ml<span style=""> </span>Dry white wine<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">500ml<span style=""> </span>Heavy cream, 35%<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">100g<span style=""> </span>Butter<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">100g<span style=""> </span>Flour, all purpose<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">Pinch<span style=""> </span>Nutmeg<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">150g<span style=""> </span>Parmesan <o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">To taste<span style=""> </span>Salt & pepper<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">Directions:<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">1. In a sauce pot, heat up the oil and garlic over medium low heat, just so that the garlic starts to get fragrant.<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">2. Add the wine and turn the heat up and reduce the wine by half.<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">3. Add the cream and simmer for a few minutes while you make your roux.<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">4. In a separate sauce pot, melt the butter over low heat.<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">5. Add the flour and mix together to a paste consistency.<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">6. Pour the sauce into the roux slowly, stirring constantly to prevent lumps from forming.<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">7. Add the rest of your ingredients and simmer for a few minutes.<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">8. Check and adjust the consistency if needed. Sauce should coat the back of a spoon. Adjust seasoning.<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">(Sauce will thicken once it cools down to remember to keep some extra cream to adjust the consistency when you heat it up.)<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">Marinara Sauce<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">I love this sauce because it’s simple and can be used in many ways. You can use it as a dipping sauce, added to chicken, ground beef or shrimp for pasta, or you can mix it with Alfredo to make a </span><span lang="FR-CA" style="font-size:85%;">Ros</span><span lang="FR-CA" style="font-size:85%;">è</span><span style="font-size:85%;"> sauce. You can also add heavy cream to make a cream of tomato soup. And no, the name does not refer to the use of seafood products.<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">Ingredients:<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">5ml<span style=""> </span>Extra virgin olive oil<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">150g <span style=""> </span>Onion, sliced<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">150g<span style=""> </span>Celery, sliced<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">50g<span style=""> </span>Garlic, chopped<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">25g<span style=""> </span>Oregano, dried<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">10g<span style=""> </span>Chili flakes<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">1 can<span style=""> </span>Crushed tomatoes<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">50g<span style=""> </span>Basil, fresh, thinly sliced<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">To taste<span style=""> </span>Salt & pepper<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">Directions:<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">1. In a small sauce pot, heat up oil over medium heat and add onions and celery. Sweat until onions are translucent.<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">2. Add garlic, oregano and chili flakes.<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">3. Add crushed tomatoes and bring to a simmer.<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">4. Blend the sauce well and return to pot.<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:85%;">5. Add Basil and adjust seasoning.<o:p></o:p></span></p> Alex Rodashttp://www.blogger.com/profile/13059329695472395585noreply@blogger.com0tag:blogger.com,1999:blog-7756048185383652660.post-12535441054562223402008-09-07T19:58:00.000-07:002009-01-30T00:16:09.763-08:00Soups<span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >Soups are perhaps one of the best ways to get creative in the kitchen. The variety of ingredients, seasonings and garnishes are virtually endless. You can start from scratch using top quality ingredients or the leftovers from the night before. You can make classic soups that depend on using specialized techniques or, it can be as easy as simply throwing few things together.</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >Understanding the basics makes all the difference. These four recipes are designed to show you the basics of making chowders, pureed, and broth based soups. The techniques are simple and can be used in a variety of recipes.</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /><br /></span><span style="font-weight: bold; font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >Beef & Vegetable Soup</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >Ingredients:</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >Vegetable oil 125 mL</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >Beef shank, neck or shoulder, cubed 2.25 kg</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >Mirepoix (onion, celery, carrots) 500 g</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >Garlic, minced 20 g</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >Thyme, dried 1 g</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >Bay leaf (optional) 2</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >Beef stock (recipe in previous entry) 4 L (substitute with store bought broth or water)</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >Potato, small dice 150 g</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >Leeks, medium dice 125 g</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >Zucchini, small dice 125 g</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >Tomatoes, diced 125 g</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >Corn, frozen (optional) 50 g</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >Salt & pepper To taste</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >Fresh parsley, chopped Garnish</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >Directions:</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >1. Brown the meat in the oil.</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >2. Add mirepoix and sweat until vegetables are soft.</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >3. Add the garlic, thyme, bay leaf and sauté briefly.</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >4. Add the beef stock and simmer for about 1.5 hours to 2 hours. If you’re using water make sure to extend the cooking time for the broth to develop flavor. You can also cheat a little here by using store bought broth or about 100 g powdered beef stock.</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >5. Skim the soup as needed.</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >6. Add vegetables according to longest cooking times. In this case you would start with the potatoes.</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >7. When potatoes are done add the rest of the vegetables, simmer for a few minutes.</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >6. Season to taste and add fresh parsley to finish.</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /><br /></span><span style="font-weight: bold; font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >Chicken Noodle Soup</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >Ingredients:</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >Vegetable oil 25 mL</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >Mirepoix 500 g</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >Thyme, dried 1 g</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >Oregano, dried 1 g</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >Bay leaf (optional) 2</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >Garlic 20 g</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >*Chicken, bone in 2.5 kg</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >Chicken stock or water 6 L</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >Leeks, sliced 450 g</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >Turnip, sliced 150 g</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >**Noodles, broken 250 g</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >Salt & pepper TT</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >Fresh Parsley or cilantro, chopped Garnish</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >Directions:</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >1. Sweat the mirepoix until vegetables are soft. Then add thyme, oregano, bay leaf and garlic. Sauté briefly.</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >2. Add the chicken, stock and bring to a boil. Reduce to simmer and skim the soup as needed.</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >3. Add leeks, turnips and continue to simmer.</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >4. Add noodles.</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >5. Season and add fresh parsley or cilantro to finish.</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >* When I don’t have a stock ready I like to start this soup by using bone in chicken pieces such as drums and thighs. It’s even better if you have a whole chicken. This brings your cooking time up since you have to allow enough time for flavors to develop. When the chicken is fully cooked, simply take it out and let sit until cool enough to pull chicken from the bone.</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >** Use whatever noodles you like here. Personally I like to use Capellini, Rice Vermicelli or Cellophane Noodles. Also, you can always pre-cook any pasta before adding it to your soup to avoid most of the liquid from being absorbed.</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /><br /></span><span style="font-weight: bold; font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >Puree of Split Pea Soup</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >Ingredients:</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >Split peas, washed and soaked 800 g</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >Bacon, diced 100 g</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >Mirepoix, diced 500 g</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >Garlic, minced 10 g</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >Thyme, dried 1 g</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >Water 3 L</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >Smoked ham hocks, or meaty ham bones 700 g</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >Salt & pepper TT</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >Directions:</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >1. Soak peas in water overnight.</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >2. Cook the bacon in a pot, slowly and allowing it to release its fat (rendering). </span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >3. Sweat the mirepoix and garlic in the fat without browning.</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >4. Add water, drained peas and the ham hocks or bones. Bring to a boil and reduce to a simmer. Cook until peas are soft.</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >5. Remove the ham hocks or bones and set aside to cool. Blend the soup in a blender, food processor or a good old fashioned food mill.</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >6. Remove the meat from the hocks or bones, dice and return to soup.</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >7. Bring the soup to a simmer. If the consistency is too thick you can adjust it by adding water or stock. Season to taste.</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /><br /></span><span style="font-weight: bold; font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >New England Style Clam Chowder</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >Ingredients:</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >Bacon, diced 250 g</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >Butter 50 g</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >Onions, diced 100 g</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >Celery, diced 200 g</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >Thyme, dried 1 g</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >Flour 100 g</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >Fish stock, warm 1.5 L (substitute with clam nectar)</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >Potatoes, diced 125 g</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >Baby clams 700 mL</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >Heavy cream, 35% 250 mL</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >Salt & pepper TT</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >Directions:</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >1. Render the bacon with butter.</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >2. Sweat onions and celery until translucent.</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >3. Add flour to make roux. Cook it under medium to low heat, stirring and making sure </span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >to keep roux light colored, also called white/blond stage.</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >4. Whisk in heated fish stock until smooth consistency. If using canned clam nectar,</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >warm it up before incorporating it into the soup.</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >5. Add potatoes and simmer until tender.</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >6. Stir in baby clams and juice.</span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><br /></span><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" >7. Return to simmer, add the cream and adjust seasoning.</span>Alex Rodashttp://www.blogger.com/profile/13059329695472395585noreply@blogger.com1tag:blogger.com,1999:blog-7756048185383652660.post-24222725289345116332008-08-30T22:26:00.001-07:002009-01-30T00:17:32.144-08:00Stocks<meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 11"><meta name="Originator" content="Microsoft Word 11"><link style="font-family: trebuchet ms;" rel="File-List" href="file:///C:%5CDOCUME%7E1%5CSADORA%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><style> <!-- /* Font Definitions */ @font-face {font-family:"Trebuchet MS"; panose-1:2 11 6 3 2 2 2 2 2 4; mso-font-charset:0; mso-generic-font-family:swiss; mso-font-pitch:variable; mso-font-signature:647 0 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--><meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 11"><meta name="Originator" content="Microsoft Word 11"><link style="font-family: trebuchet ms;" rel="File-List" href="file:///C:%5CDOCUME%7E1%5CSADORA%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><style> <!-- /* Font Definitions */ @font-face {font-family:"Trebuchet MS"; panose-1:2 11 6 3 2 2 2 2 2 4; mso-font-charset:0; mso-generic-font-family:swiss; mso-font-pitch:variable; mso-font-signature:647 0 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><o:p></o:p>A good stock is the key ingredient to a great soup, sauce or braised dish.</span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">
<br /></span><span style="font-size:100%;"><o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Realistically, I know that most people wouldn’t go out of their way to make a stock at home. It may seem intimidating, time consuming, or simply inconvenient. The truth is that stocks are really quite simple to make and the key is starting with good quality ingredients. This is something that you can make on the weekend and store it to use at your convenience. It keeps in the fridge for up to seven days or in the freezer for several months.<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">All standard stocks, except for vegetable stock, consist of four basic elements.<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">1. Bones<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">2. Flavoring vegetables (mirepoix)<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">3. Seasonings<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">4. Liquid<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Principles of stock making:<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><b style="">
<br /></b></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><b style="">A. Start the stock in cold water<o:p></o:p></b></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">When bones are covered in cold water all the impurities are drawn out. As the water heats up, the impurities coagulate and rise to the top, where they can be skimmed easily.<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><b style="">
<br /></b></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><b style="">B. Simmer the stock gently<o:p></o:p></b></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">The stock should be brought to a boil and reduced to a simmer. Boiling any stock for a particular length of time causes the impurities and fats to blend with the liquid, affecting the overall quality of the stock.<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><b style="">
<br /></b></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><b style="">C. Skim the stock frequently<o:p></o:p></b></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">The more impurities are removed the better the end product will be in both appearance and flavor.<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><b style="">
<br /></b></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><b style="">D. Add mirepoix, herbs & spices<o:p></o:p></b></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">(onions, celery & carrots, diced)<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">A lot of Chefs and cookbooks tell you to add these favoring agents at the beginning. The problem with this is that you will remove some of the flavorings as you skim your stock. You can add this component 2 to 3 hours before the end of cooking time, or just long enough to release the flavors.<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">While veal or beef bones are tougher to find, unless you go out of your way to arrange something with your butcher, you can still achieve something rich in flavor by using tougher cuts of meat like the brisket, shank or shoulder. This is called a broth, and the same principles apply when making it.<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Recommended Cooking Times:<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Poultry (3 to 4 hours)<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Veal, beef (6 to 8 hours)<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Fish (30 to 40 minutes)<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Vegetable (30 to 40 minutes)<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">It’s always a good idea to cook meat stocks for a longer period to allow the liquid to reduce. While no additional flavor compounds may be extracted from the bones after a certain period, the reduction concentrates the flavor of the stock.<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><b style="">
<br /></b></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><b style="">Basic White Stock (yield: 5L)<o:p></o:p></b></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><b style=""><o:p> </o:p></b></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Ingredients:<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Bones: chicken or beef<span style=""> </span>2.5 kg<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Cold water<span style=""> </span>7 L<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Mirepoix<span style=""> </span>500 g<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Bay leaf<span style=""> </span>2<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Peppercorns, crushed<span style=""> </span>0.25 g<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Dried thyme<span style=""> </span>0.25 g<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Parsley stems<span style=""> </span>8<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">*A generally accepted ratio of ingredients for a given amount of water is 50% bones (by weight) and 10% mirepoix (by weight). For example, to produce 20 L of stock you would need 10 kg of bones and 2 kg of mirepoix.<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Directions:<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">1. Place the bones in a stock pot and cover with cold water. <o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">2. Bring the cold water to a boil and skim off the scum that rises to the surface. Reduce liquid to a simmer.<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">3. Add the mirepoix and flavoring agents to the simmering stock.<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">4. Continue cooking the stock for as long as the type of bones require, skimming as needed.<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">5. Strain, cool, and refrigerate over night.<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">6. Degrease the stock. When a stock is refrigerated, the fat content rises to the surface and hardens, forming a layer that needs to be lifted and discarded before the stock can be used.<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Since most stocks are prepared to use at a later time, great care must be taken when cooling a stock to prevent food borne illnesses or souring. A stock should be cooled quickly before storing in the fridge or freezer. <o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">The best place to cool your stock is in your sink. Simply place the stock pot in the sink, making sure that it won’t tip over then, add crushed ice, water & salt. Why salt? Simple physics. <o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">When salt dissolves in water, the water dispenses energy (in the form of heat) to break the bonds that hold the ice crystals together. As the water loses heat it gets cooler, lowering the freezing point of water, causing the ice to melt faster than the water can freeze.<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">This process works well whenever you need to cool anything quickly before storing. <o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><b style="">
<br /></b></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><b style="">*Vegetable Stock (yield: 4L)<o:p></o:p></b></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Ingredients:<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Vegetable oil<span style=""> </span>50 mL<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Mirepoix, small dice<span style=""> </span>600 g<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Leek, chopped<span style=""> </span>125 g<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Garlic, chopped<span style=""> </span>4 cloves<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Fennel, small dice<span style=""> </span>100 g<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Tomato, diced<span style=""> </span>100 g<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Water<span style=""> </span>4.5 L<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Bay Leaf<span style=""> </span>1<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Dried Thyme<span style=""> </span>0.25 g<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Peppercorns, crushed<span style=""> </span>0.25 g<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Parsley stems<span style=""> </span>8<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Directions:<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">1. Heat the oil and add the vegetables. Sweat for 10 minutes<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">2. Add the water and the rest of the ingredients.<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">3. Bring the mixture to a boil, reduce to a simmer and cook for 30 to 40 minutes.<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">4. Strain, cool and refrigerate.<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">* When making a vegetable stock, stay away from vegetables that contain strong flavors such as cabbage and cauliflower.<o:p></o:p></span></p> Alex Rodashttp://www.blogger.com/profile/13059329695472395585noreply@blogger.com0tag:blogger.com,1999:blog-7756048185383652660.post-49801160137051903632008-08-29T12:22:00.000-07:002009-01-30T00:18:35.627-08:00Let's talk pasta!<span style="font-weight: bold; font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><meta equiv="Content-Type" content="text/html; charset=utf-8"></span><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 11"><meta name="Originator" content="Microsoft Word 11"><link style="font-family: trebuchet ms;" rel="File-List" href="file:///C:%5CDOCUME%7E1%5CSADORA%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:100%;" ><o:smarttagtype namespaceuri="urn:schemas-microsoft-com:office:smarttags" name="place"></o:smarttagtype></span><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><!--[if !mso]><object classid="clsid:38481807-CA0E-42D2-BF39-B33AF135CC4D" id="ieooui"></object> <style> st1\:*{behavior:url(#ieooui) } </style> <![endif]--><style> <!-- /* Font Definitions */ @font-face {font-family:"Trebuchet MS"; panose-1:2 11 6 3 2 2 2 2 2 4; mso-font-charset:0; mso-generic-font-family:swiss; mso-font-pitch:variable; mso-font-signature:647 0 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} /* List Definitions */ @list l0 {mso-list-id:944843297; mso-list-type:hybrid; mso-list-template-ids:-803597150 67698703 67698713 67698715 67698703 67698713 67698715 67698703 67698713 67698715;} @list l0:level1 {mso-level-tab-stop:.5in; mso-level-number-position:left; text-indent:-.25in;} @list l1 {mso-list-id:1242063589; mso-list-type:hybrid; mso-list-template-ids:1839517066 67698703 67698713 67698715 67698703 67698713 67698715 67698703 67698713 67698715;} @list l1:level1 {mso-level-tab-stop:.5in; mso-level-number-position:left; text-indent:-.25in;} @list l2 {mso-list-id:1718386161; mso-list-type:hybrid; mso-list-template-ids:-1702214158 67698703 67698713 67698715 67698703 67698713 67698715 67698703 67698713 67698715;} @list l2:level1 {mso-level-tab-stop:.5in; mso-level-number-position:left; text-indent:-.25in;} ol {margin-bottom:0in;} ul {margin-bottom:0in;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><o:p></o:p>Easily a favorite and one of the things that I love about it is how versatile it can be. It can also be simple and easy without taking much time to make, as well as a great way to get your daily food groups requirement. These three recipes are some of my favorite to make, simple and full of flavor.<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><b style="">
<br /></b></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><b style="">Chicken Carbonera, with sundried tomatoes & fresh basil</b><o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Served on penne<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Ingredients:<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Vegetable oil</span><span style="font-size:100%;"> </span><span style="font-size:100%;"> </span><span style="font-size:100%;">200 ml<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Chicken breasts, sliced</span><span style="font-size:100%;"> </span><span style="font-size:100%;">2 (serves 3-4)<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Bacon, diced</span><span style="font-size:100%;"> </span><span style="font-size:100%;">250 g<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Bay leaf, optional</span><span style="font-size:100%;"> </span><span style="font-size:100%;">2<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Onion, diced</span><span style="font-size:100%;"> </span><span style="font-size:100%;">150 g<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Garlic, minced</span><span style="font-size:100%;"> </span><span style="font-size:100%;">100 g<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Sundried Tomatoes, chopped</span><span style="font-size:100%;"> </span><span style="font-size:100%;">250 g<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">White wine (optional)</span><span style="font-size:100%;"> </span><span style="font-size:100%;">splash (chardonnay, or substitute with water)<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Flour, all purpose</span><span style="font-size:100%;"> </span><span style="font-size:100%;">300 g<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Heavy cream, 35%</span><span style="font-size:100%;"> </span><span style="font-size:100%;">1 cup<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Mozzarella, shredded</span><span style="font-size:100%;"> </span><span style="font-size:100%;">150 g (substitute with parmesan)<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Fresh basil</span><span style="font-size:100%;"> </span><span style="font-size:100%;">50 g<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Salt & Pepper</span><span style="font-size:100%;"> </span><span style="font-size:100%;">To Taste<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Directions:</span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">
<br /></span><span style="font-size:100%;"><o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <ol style="margin-top: 0in; font-family: trebuchet ms;font-family:trebuchet ms;" start="1" type="1"><li class="MsoNormal" style=""><span style="font-size:100%;">Boil some water and cook your pasta. <o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-size:100%;">Heat oil over medium heat and add the chicken.<o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-size:100%;">Add diced bacon and bay leaf.<o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-size:100%;">Add onion and garlic and sauté until onions are translucent.<o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-size:100%;">Add sundried tomatoes and wine and bring to a simmer.<o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-size:100%;">Add flour, stirring constantly until you get a light paste consistency.<o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-size:100%;">Add heavy cream and bring to a simmer<o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-size:100%;">Add the cheese and basil, slightly stirring until cheese is melted.<o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-size:100%;">Add the basil, and season to taste.<o:p></o:p></span></li></ol> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><b style="">
<br /></b></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><b style="">Lasagna</b><o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">This is a very easy recipe to put together and you could even freeze it to have it ready for those days when you just don’t feel like taking the time to cook anything.<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Ingredients:<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Pasta sheets, cooked<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Bolognese sauce (recipe in previous entry)<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Ricotta cheese</span><span style="font-size:100%;"> </span><span style="font-size:100%;">500 g<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Spinach, stemmed</span><span style="font-size:100%;"> </span><span style="font-size:100%;">1 kg<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">*Mozzarella cheese, shredded</span><span style="font-size:100%;"> </span><span style="font-size:100%;">enough to form a thin top layer<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Fresh parsley</span><span style="font-size:100%;"> </span><span style="font-size:100%;">just enough to garnish<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Directions:</span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">
<br /></span><span style="font-size:100%;"><o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <ol style="margin-top: 0in; font-family: trebuchet ms;font-family:trebuchet ms;" start="1" type="1"><li class="MsoNormal" style=""><span style="font-size:100%;">To layer the lasagna start with a layer of meat at the bottom, pasta, ricotta cheese & spinach, pasta, meat, and coat with cheese.<o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-size:100%;">Cover aluminum foil and seal tightly.<o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-size:100%;">Pre-heat oven to 350F<o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-size:100%;">Cook lasagna to an internal temperature of 160F. If you don’t have a thermometer you can use a butter knife, just poke in the middle and with it touch just underneath your bottom lip to feel the heat.<o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-size:100%;">Remove aluminum foil and brown the cheese slightly.<o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-size:100%;">Garnish with parsley<o:p></o:p></span></li></ol> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">*You can use your favorite cheese, or a combination here. Play around with it and find something you like. I like a combination of mozzarella and asiago.<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><b style="">
<br /></b></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><b style="">*Mediterranean Vegetable Penne</b><o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">One of the benefits of this dish is that it takes very little time to make. You can chop all your vegetables the day before and have ready to just throw together.<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Ingredients:<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Vegetable oil</span><span style="font-size:100%;"> </span><span style="font-size:100%;">100 ml<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Red onion, sliced</span><span style="font-size:100%;"> </span><span style="font-size:100%;">1 half<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Garlic, minced</span><span style="font-size:100%;"> </span><span style="font-size:100%;">100 g<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Roma tomatoes, diced</span><span style="font-size:100%;"> </span><span style="font-size:100%;">2 (substitute with sundried tomatoes)<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Canned artichokes, drained</span><span style="font-size:100%;"> </span><span style="font-size:100%;">1<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Canned black olives, drained</span><span style="font-size:100%;"> </span><span style="font-size:100%;">1<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Dry white wine</span><span style="font-size:100%;"> </span><span style="font-size:100%;">50 ml<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Fresh basil, thinly sliced</span><span style="font-size:100%;"> </span><span style="font-size:100%;">60 g<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Fresh flat leaf parsley, chopped</span><span style="font-size:100%;"> </span><span style="font-size:100%;">60 g<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Parmesan cheese</span><span style="font-size:100%;"> </span><span style="font-size:100%;">40 g<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Salt & pepper</span><span style="font-size:100%;"> </span><span style="font-size:100%;">To Taste<o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">Directions:</span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">
<br /></span><span style="font-size:100%;"><o:p></o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <ol style="margin-top: 0in; font-family: trebuchet ms;font-family:trebuchet ms;" start="1" type="1"><li class="MsoNormal" style=""><span style="font-size:100%;">Heat oil over medium heat and add the onions.<o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-size:100%;">When onions are soft, add garlic and tomatoes and sauté for about a minute.<o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-size:100%;">Add the canned vegetables and wine and bring to a simmer.<o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-size:100%;">Finish with the fresh herbs, cheese and season to taste.<o:p></o:p></span></li></ol> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">
<br /></span></p><p style="font-family: trebuchet ms;font-family:trebuchet ms;" class="MsoNormal"><span style="font-size:100%;">* Mediterranean cuisine can be described as a fusion of the foods from all the cultures surrounding the <st1:place st="on">Mediterranean Sea</st1:place>. Given the geography, the cuisine of these nations have influenced each other over time and evolved into sharing common principles and ingredients, making this type of cuisine very flexible.<o:p></o:p></span></p> Alex Rodashttp://www.blogger.com/profile/13059329695472395585noreply@blogger.com4tag:blogger.com,1999:blog-7756048185383652660.post-89601627276177240522008-08-28T00:22:00.000-07:002008-12-20T18:02:37.645-08:00"Meez"<span style=";font-family:verdana;font-size:100%;" >Let’s kick things off by talking a little bit about “Mise en Place” or simply, Meez, literally meaning, put in place. This is the philosophy that drives any professional kitchen and there’s no reason why you can’t apply it at home. This includes everything from getting your pots, pans and utensils ready as well as cutting all your meats and vegetables beforehand. The more prepared you are the easier things will flow when you actually come to cook your meal.<br /><br />Something else to think about when cooking any meal is to start by cooking the item that will take the longest. This obviously goes without saying but you would be surprised by how often it gets overlooked.<br /><br />So with that in mind, here’s a two simple recipes that require little to no Meez.<br /><br /><span style="font-weight: bold;">Chicken & Snow peas stir-fry with Shitake Mushrooms</span><br /><span style="font-weight: bold;">Served on a bed of white rice</span><br /><br />White Rice<br /><br />*Converted rice 1 cup (serves 2-4)<br />Water 2 cups<br />Salt 2 grams<br /><br />Directions:<br /><br />1. Combine ingredients in a small pot and bring to a boil.<br />2. Cover and reduce temperature to a simmer. (on most domestic stoves the ideal simmering temperature is 2)<br />3. Simmer the rice until tender or most of the liquid is absorbed.<br />4. Remove from the heat and allow excess moisture to evaporate, approximately 5 minutes. Drain any excess liquid if necessary.<br />5. Fluff the rice with a fork before serving.<br /><br />Stir-fry ingredients:<br /><br />Vegetable oil, or sesame oil if you have it<br />Chicken breasts, cut into strips (depending on the size of the breast, estimate about half to a full breast per person)<br />Shitake mushrooms, sliced (substitute with button mushrooms)<br />Snow peas, cut into halves<br />Soy sauce<br />Mirin sauce (substitute with brown sugar, pineapple juice or honey)<br /><br />Directions:<br /><br />1. Heat your pan with medium heat and add your oil.<br />2. Sauté chicken, making sure chicken is cooked before adding the rest of your ingredients.<br />3. Add shitake mushrooms and snow peas and sauté for about a minute. These items don’t need much cooking time.<br />4. Add Soy and mirin sauce and bring to a slight simmer.<br />5. Serve on bed of rice and garnish with sesame seeds, if you have any.<br /><br />*On choosing rice:<br /><br />Converted rice is parboiled to remove surface starch. What that means is that while the cooking time is longer, it retains more nutrients and flavor.<br /><br />Instant/quick cooking rice is done by fully cooking then flash freezing milled rice. While this gives you the advantage of a quick cooking time, the process removes some of the nutrients and flavor from the rice.<br /><br /><span style="font-weight: bold;">Bolognese (or quite simply, tomato & meat sauce)</span><br /><br />Ingredients:<br /><br />Vegetable oil 15 ml<br />*Lean ground Beef 3 lbs<br />Bay Leaf 2 (optional)<br />Garlic, minced 20 grams<br />Oregano, dried 5 grams<br />Thyme, dried 5 grams<br />Basil, dried 3 grams<br />Onion, medium diced 500 grams<br />Celery, small diced 500 grams<br />**Crushed tomatoes 1 can (540 ml)<br />Tomato paste 1 can (284 ml)<br />Granulated sugar To Taste (optional)<br />Salt & Pepper TT<br /><br />Directions:<br /><br />1. In a medium sized sauce pot, brown the meat in the oil.<br />2. When beef is cooked, add the garlic, herbs, onions and celery. Sauté until vegetables are soft (Until onions are almost transparent)<br />3. Add tomato product and bring to a simmer over medium to low heat. (You don’t want the temperature too hot here because the natural sugars in tomatoes will cause the sauce to burn and stick to the bottom. Always watch your heat)<br />4. Season with sugar, salt and pepper until desired taste. (I try to always leave this until the end, adding by small increments to avoid over seasoning)<br />5. Serve over your favorite pasta. If you’re looking for something a bit healthier for you, use whole wheat pasta. It contains fiber and proteins and just generally tastes better.<br /><br />*You can substitute ground beef here with ground chicken or pork for a leaner option.<br /><br />**The amount of crushed tomatoes here is used simply as a guideline. If you want more volume or a thinner texture then add more crushed tomatoes or tomato juice.<br /></span>Alex Rodashttp://www.blogger.com/profile/13059329695472395585noreply@blogger.com0tag:blogger.com,1999:blog-7756048185383652660.post-42360640016457603832008-08-27T14:03:00.000-07:002008-09-08T12:26:26.479-07:00Welcome<meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 11"><meta name="Originator" content="Microsoft Word 11"><link style="font-family: trebuchet ms;" rel="File-List" href="file:///C:%5CDOCUME%7E1%5CSADORA%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><style> <!-- /* Font Definitions */ @font-face {font-family:"Lucida Sans"; panose-1:2 11 6 2 3 5 4 2 2 4; mso-font-charset:0; mso-generic-font-family:swiss; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--> <p class="MsoNormal" style="font-family:trebuchet ms;"><span style="font-size:100%;">Welcome to my Cooking at Home blog. Let me start off by saying that whether you're just a beginner or already comfortable with cooking, my hope is to make things a little bit easier for you in your kitchen. Please feel free to post your comments, questions or ideas for the type of meals you would like to see here so that there can be something for everyone.
<br /></span></p><p class="MsoNormal" style="font-family:trebuchet ms;"><span style="font-size:100%;">
<br /></span></p><p class="MsoNormal" style="font-family:trebuchet ms;"><span style="font-size:100%;">Welcome & enjoy!
<br /></span></p><span style=";font-family:trebuchet ms;font-size:100%;" >
<br /></span><p class="MsoNormal" style="font-family:trebuchet ms;"><span style="font-size:100%;"><o:p></o:p></span></p> Alex Rodashttp://www.blogger.com/profile/13059329695472395585noreply@blogger.com4