good recipes: culinary

Showing posts with label culinary. Show all posts

Sunday, April 21, 2019

best recipe for bouillabaise

For the Broth:
1/2 cup (120ml) extra-virgin olive oil
1 large yellow onion (12 ounces; 340g), diced
1 large leek (1 pound; 450g), washed of any grit and diced
1 medium fennel bulb (8 ounces; 225g), cored and diced
5 medium cloves garlic, crushed
1/2 teaspoon whole fennel seeds
2 large pinches saffron threads
One (2-inch) strip zest from 1 orange
Large pinch cayenne pepper or other red chili powder
2 sprigs thyme
2 tablespoons (30ml) tomato paste
6 plum tomatoes (1 1/4 pounds; 565g), cored, seeded, and diced
2 pounds (900g) whole fish or fish bones and heads (see note)
2 cups (475ml) dry white wine
1/4 cup (60ml) Pernod or pastis (optional)
2 quarts (1.9L) boiling water, or more as needed
2 sprigs fresh flat-leaf parsley
1 bay leaf
Kosher or sea salt and freshly ground black pepper
For the Rouille:
2 medium cloves garlic
1/4 cup crumbled stale bread or panko bread crumbs (1/2 ounce; 15g)
Large pinch cayenne pepper or other red chili powder
Pinch saffron threads
1 large egg yolk
Kosher or sea salt
1/2 cup (120ml) extra-virgin olive oil
To Finish:
3 to 5 pounds (1.3 to 2.25kg) mixed whole and/or filleted fish (see note)
1 pound (450g) mussels and/or crabs (optional; see note)
Kosher or sea salt
Baguette toasts, for serving

How to Make It

Making bouillabaisse is somewhat similar to making a fish stock, like fumet, in that we cook the fish with aromatics to make a flavorful broth. But the similarities with fumet end there, since the idea with bouillabaisse is to make a creamy, cloudy, dare I say murky broth, not a clean and clear one. This means that unlike with a fumet, for which we cook the fish at the barest simmer to produce a clear stock, bouillabaisse is intentionally boiled hard. We want to emulsify the fish fats into the broth, for a creamier, more complex texture and flavor.

And speaking of those fats, that's another area where bouillabaisse differs from a fish stock. In a classic fish stock, we tend to use lean, white-fleshed fish for their delicate, pristine flavor. In bouillabaisse, we use a variety of fish, including oilier ones, because we want their darker, richer flavor.

The broth in a bouillabaisse isn't meant to be refined. It should be a little rough around the edges, with a texture that isn't perfectly smooth and a flavor that is all depth and complexity, not lightness and clarity.

Wednesday, September 26, 2018

gingerbread-cake-with-cinnamon-molasses-frosting

1 1/2 cup all purpose flour
1 tsp baking soda
1 Tbs ground ginger
1 tsp cinnamon
1 tsp pumpkin pie spice
1/2 cup butter cold and cut into small pieces
1/2 cup molasses
1/2 cup corn syrup
1/2 cup packed brown sugar
9 oz milk yes, 9 oz
1 egg

For the Frosting

4 oz cream cheese
1/4 cup butter softened
1/2 tsp vanilla
1 1/2 cup powdered sugar
3 tsp molasses
1/4 tsp cinnamon

How to Make It

Preheat oven to 350° and butter a 9 x 5 baking pan. Line with parchment paper after buttering.

In a medium mixing bowl, whisk flour, baking soda, ginger, cinnamon, pumpkin pie spice together. Set aside.

In a small saucepan, heat milk and brown sugar together just until sugar is melted and is lukewarm.

With another small saucepan, heat molasses and corn syrup until lukewarm as well.

While both pans are cooling down a bit, cut cold butter into small pieces, add to flour mixture, and use pasty blender until mixture is fine crumbles.

Once both pans have cooled to luke warm, add milk mixture to flour mixture, stir until blended then add molasses mixture. Stir.

Add egg and whisk until well Incorporated.

Pour into prepared baking dish and bake for 45 minutes or until toothpick comes out clean.

Let cool completely in baking pan.

Once cooled, remove from pan and wrap in foil for one day so the top will get sticky.

Store in an airtight container.

For the Frosting

In a medium mixing bowl, beat cream cheese and butter together until creamy.

Add vanilla and cinnamon, mix well.

Slowly add powdered sugar and beat until creamy.

Mix molasses into mixture and blend well.

Refrigerate frosting until chilled then frost cake once cake has sat overnight.

Tuesday, September 25, 2018

peanut-butter-cheesecake-truffles

1 8oz of philly cream cheese
1 regular size jar of your favorite Peanut Butter
1 Bag of melting Chocolate/chocolate bark
1/2 Cup of Graham Cracker Crumbs
1/4 cup of powdered sugar
Nuts (optional)

How to Make It

Take your cream cheese, powdered sugar and peanut butter in your mixer and whip together using your paddle attachment. (you can hand mix if you would prefer) until fully incorporated.

Once combined, use your hands to create little balls, about an inch/inch and a half each

Roll each ball in the Graham Cracker Crumbs, then press them into each ball with your fingers (you dont want loose crumbs) .

Place each of the balls onto a baking sheet lined with parchment paper.

Freeze for 1-2 hours (or until solid, if you can wait that long).

Place the melting chocolate or bark in a bowl and microwave for 90 seconds. Stir and, if needed, heat an additional 15 seconds until it’s smooth and creamy. watch it closely, keep stopping to stir , it burns easily if you use this way! I recommend using a double boiler, easier and you always get perfect melting chocolate.

Using a fork, dip the balls into the melted chocolate. Tap your fork on the side of your bowl to remove the excess.

Place back on your parchment lined sheet

Refrigerate until it’s time to serve.

strawberry-cheesecake-chimichangas

For chimichangas:

6 (8-inch) soft flour tortillas
8 oz cream cheese ( room temperature)
2 Tablespoon sour cream
1 Tablespoon sugar
1 teaspoon vanilla extract
3/4 cups sliced strawberries
Vegetable oil-for frying

For coating:

1 Tablespoon cinnamon
1/3 cup sugar
For serving:
1 cup sliced strawberries

How to Make It

Beat cream cheese , sour cream, 1 tablespoon sugar and vanilla extract .

Fold in 3/4 cup of sliced fresh strawberries.

Divide the mixture evenly between 6 tortillas. Slather the filling in the lower third of each tortilla, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito (secure it with a toothpicks!) .

Combine 1/3 cup sugar with 1 tablespoon cinnamon in a shallow bowl and set aside.

Line a large plate with paper towels.

In about 5 inch deep saucepan place about 2 -2 1/2 inch vegetable oil for frying and heat it over medium-high heat until it reaches 360ºF.

Fry the chimichangas until golden brown and crispy, about 2-3 minutes and flip them as needed (work in batches)

Transfer the chimichangas to the paper towel on a plate to drain for a minute, then roll them in the cinnamon and sugar mixture.

Tuesday, February 20, 2018

meat-loaf-cupcakes-with-mashed-potatoes

1 pound extra lean ground beef
1/2 pound bulk sweet Italian sausage
1 cup Italian-seasoned breadcrumbs
1 cup shredded carrots
1 cup tomato pasta sauce
1/2 cup water
2 Eggs
1/2 cup finely chopped onion
1 teaspoon finely chopped fresh garlic
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/2 teaspoon pepper
6 (3/4-ounce) slices deli cheddar cheese

Potato Topping:

1 1/4 cups water
6 (3/4-ounce) slices deli cheddar cheese, cut into quarters
2 cups mashed potatoes whipped with butter and milk
1/2 teaspoon salt and pepper to taste

How to Make It

1. Heat oven to 450°F. Spray 12 cup muffin pan with no-stick cooking spray. Place muffin pan onto 9 x 13 inch baking pan; set aside.

2. Combine all meatloaf ingredients except cheese slices in large bowl; mix well. Stack 6 cheese slices. Cut into 4 even strips; then cut across into thirds to create 12 small square stacks of cheese.

3. Shape about 1/3 cupfuls meatloaf mixture into 12 (2 1/2-inch) balls. Press 1 stack cheese into center of each ball, covering evenly with meat mixture so cheese is in center. Place stuffed meatloaf mixture into muffin cups. Bake 20-25 minutes or until internal temperature is at least 165°F and meat is no longer pink.

4. Meanwhile, combine left over mashed potatoes and 6 cheese quarters and cook over medium-high heat until cheese is melted. Top each cupcake with about 3 tablespoons potato mixture over each meatloaf; sprinkle with paprika, if desired.

garlic-shrimp-pasta

1 lb medium shrimp, deveined and tails removed
1 lb spaghetti noodles (more or less, depending on family size)
6 -8 garlic cloves, according to personal taste, minced
1/4 cup butter
olive oil (3 drizzles)
italian seasoning
fresh ground pepper
red pepper flakes
salt
herbs (according to taste)

How to Make It

1 Boil pasta in water till tender, save 1 cup of pasta water for use later. I always put some oil, salt, and fresh herbs in with my pasta when I boil it. Drain and set aside when done.

2 While pasta is boiling, wash shrimp.

3 Melt butter over medium heat. Add shrimp.

4 Let cook till a little pink and starting to curl. Then add garlic.

5 Cook 5-7 min., add oil. Continue to stir till shrimp is pink and curled.

6 Add pasta to skillet. Add seasonings. Add just enough saved pasta water till it is not dry but not swimming in liquid either. Depending on amount of pasta this requires 1/2 the cup or all of it. Start with adding 1/4 of it then work up from there.

7 Keep tossing all ingredients around in skillet till all is incorporated and hot. Enjoy!

garlic-shrimp-pasta

1 lb medium shrimp, deveined and tails removed
1 lb spaghetti noodles (more or less, depending on family size)
6 -8 garlic cloves, according to personal taste, minced
1/4 cup butter
olive oil (3 drizzles)
italian seasoning
fresh ground pepper
red pepper flakes
salt
herbs (according to taste)

How to Make It

1 Boil pasta in water till tender, save 1 cup of pasta water for use later. I always put some oil, salt, and fresh herbs in with my pasta when I boil it. Drain and set aside when done.

2 While pasta is boiling, wash shrimp.

3 Melt butter over medium heat. Add shrimp.

4 Let cook till a little pink and starting to curl. Then add garlic.

5 Cook 5-7 min., add oil. Continue to stir till shrimp is pink and curled.

7 Keep tossing all ingredients around in skillet till all is incorporated and hot. Enjoy!

3-4 large russet potatoes, sliced into wedges
4 tablespoons olive oil
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons Italian seasoning
½ cup shredded parmesan cheese
optional: fresh parsley (or cilantro), ranch or blue cheese dressing for dipping

How to Make It

Preheat oven to 375. Lightly grease a large baking sheet and set aside.

Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. In a small bowl whisk together salt, garlic powder, and Italian seasoning. Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture.

Place potato wedges on prepared baking sheet in a single layer with skin-sides-down. Bake for 25-35 minutes until potatoes are fork-tender and golden. Sprinkle with freshly chopped parsley and dressing for dipping.