Tuesday, August 6, 2013

MISCELLANEOUS: Hope you will like my version of roasted chestnuts which can be enjoyed on their own or to be added as ingredient in Chinese chicken or duck stews.




OVEN-ROASTED CHESTNUTS:

 

 

 

 


3 lbs. chestnuts, washed & dried                                            

3 tbsp. olive oil

1 tsp. sea salt                                                              

freshly ground white pepper

pinch of nutmeg                                                         

2 rosemary sprigs, stems removed

 

 

 

 

Preheat oven to 375 degrees F.  Using a knife with a sharp point, carefully score a ¼-inch deep “x” in each chestnut across the pointed side. Place chestnuts in a large bowl and toss with the rest of the ingredients.  Leave for 10 minutes.

 

Transfer chestnuts to a baking pan and roast for 30 minutes or until the scored tips are beginning to peel back and opening.

 

When cool enough to handle, peel chestnuts to serve.

MISCELLANEOUS: Freshly-made horseradish is something to be appreciated when serving roast beef or fresh oysters at home.



HOME-MADE HORSERADISH:

 

 

 


1 piece of fresh horseradish root--about 10-inch long

2 tbsp. water

1 tbsp. vinegar
 
pinch of salt

 

 

 

Peel and cube horseradish then transfer to the work bowl of a food processor with steel blade attached. Add in water and the salt. Process until fine. Carefully remove food tube, taking care to keep processor away from your face and eyes as much as possible, add in vinegar and process with on/off pulse action until mixed it.

 

Use a rubber spatula to transfer horseradish from processor to a clean and dry glass jar. Cover with lid and refrigerate before using. It can keep for 3 to 4 days refrigerated.

Friday, August 2, 2013

MISCELLANEOUS: This simple meal-in-a-dish can be enjoyed hot or prepared in advance and serve chilled.


COUSCOUS WITH VEGETABLES:

 

 

 

 

 

1 x 340 gm. pkg. quick-cooking couscous                  
                              
2 cups cooked chicken, ham or beef, diced                

1 zucchini, chopped

2 carrots, grated

¼ cup basil leaves, chopped                                       

2 stalks green onion, chopped

½ cup chopped red onions                                          

salt and pepper

2 cups orange juice                                                     

cooking oil

 

 

 

In a saucepan, heat oil over medium-high heat until hot to cook onion and zucchini until tender.

 

Place couscous and carrots in a large heat-proof bowl. Heat orange juice in a saucepan until boiling; and add into couscous mixture. Cover bowl with a plate or a piece of foil and let stand 5 minutes.

 

Toss couscous; then add in cooked meat, basil leaves, green onion, salt and pepper to taste. Stir well together to serve.

MISCELLANEOUS: If you like couscous, you will be delighted with this version of serving it with seafood.


COUSCOUS WITH SEAFOOD:

 

 

 

 
1 leek, white part, halved and thinly sliced                 

4 cloves garlic, thinly sliced

2 tbsp. olive oil                                                           

1 cup tomatoes, chopped

sea-food mix--your choice or:
 
    8 each cherrystone clams & mussels
    8 large shrimp, peeled and de-veined 
    1 ½ cup cleaned calamari, cut into ¼-inch rings                     

½ cup quick-cooking couscous

2 cup each fish stock + dry white wine

1 tbsp. red pepper flakes        

chopped flat-leaf parsley to garnish                            

salt and pepper

 

 

 

In a large skillet, heat olive oil and cook leeks and garlic over medium heat for 5-6 minutes, or until soft.

 

Add in tomatoes, red pepper flakes, clams, mussels, shrimp and couscous, stirring to mix well. Pour in fish stock and wine. Increase heat to high and bring mixture to a boil. Cover pot, cook mixture for 3 minutes.

 

Remove lid, add calamari and continue cooking, uncovered, for 3-4 minutes more, or until calamari is cooked. Add salt and pepper to taste. Discard any clam or mussels that did not open. Stir in parsley to serve.

MISCELLANEOUS: Hope you'll find this useful too.


CRÈME FRAISHE:

 

 

 

1 cup whipping cream                                                

 

1 tbsp. buttermilk

 

 

 

 

Combine whipping cream and buttermilk in a clean glass jar.  Cover and shake well. Let stand at room temperature until thickened, 24 to 36 hours.  Refrigerate and use within 5 days.

MISCELLANEOUS: Hope you'll find this tips in handling coconut useful.


CRACKING COCONUT & MAKING COCONUT MILK: 

 

 

 

1.      Preheat oven to 425 degrees F.

2.      Make 2 holes into the eyes of the coconut and drain out the liquid.

3.    Roast coconut in hot oven for 15 minutes. Crack coconut open with hammer.

 

 

To make coconut milk:

 

1.          Scoop out coconut meat and grate it.

2            Mix 2 cups coconut meat with 2 cups very hot water.

3.         Blend mixture in blender for 30 seconds.

4.      Strain mixture through several layers of cheese cloth.  Cool. Use as needed.

MISCELLANEOUS: Clarified butter is very useful in cooking as it allows food to be cooked at higher temperature than ordinary butter while imparting a nice buttery flavour to cooked food.


CLARIFYING BUTTER:

 

 

 

1¼ cups butter fields 1 cup clarified butter

 

 

 

In a small saucepan, melt butter slowly over low heat. Do not stir while butter is melting. Skim off surface foam carefully as it is formed and discard. Remove from heat and let butter stand 5-10 minutes for the milk solids and water in the butter to settle at the bottom. Pour off the liquid fat and store it in a glass jar.

 

Clarified butter is butter having its milk solids and water removed. It has a much higher smoking point so that it can be used to cook at higher temperature without burning. It can also be kept for longer periods without going rancid.

 

Use clarified butter as needed in various recipes.

Thursday, August 1, 2013

MISCELLANEOUS: This recipe for home-made yogurt might come in handy one of these days.


HOME-MADE YOGURT

 

 

 

 

2 cups milk                                                     

1 tbsp. fresh plain yoghurt

 

 

 
Scald milk until almost boiling point in a heavy pan. Cool to lukewarm. Stir in the yoghurt. Pour mixture into a clean glass jar. Cover jar with lid. Put jar in a cold oven with the light on. Leave it in such a warm place for at least 8 hours or overnight.

 

When the mixture is the consistency of thick cream, refrigerate to chill before serving. Do not stir.  Yogurt will keep in the refrigerator for several days. You can use your own mixture as “starter” to make new batch every time.

 

ALTERNATELY:  Use a yogurt maker and follow instructions.

 

 

 

YOGURT DRESSING:

 

1 cup yoghurt                                                 

2 tbsp. mayonnaise

1 tsp. each Dijon mustard & garlic powder

2 tsp. lemon juice

 

 

 

Mix all ingredients together. Good for dressing salads.

 

 

 
****Yogurt may be used to a substitute for buttermilk in many recipes; just thin yoghurt with a little milk.****

MISCELLANEOUS: This is a good and heart-warming way to enjoy breakfast.


APPLE CRISP FRENCH TOAST:

 

 

 

1 cup 1% or skim milk                                               

4 large eggs, beaten

2 tsp. firmly-packed brown sugar                               

¼ tsp. ground cinnamon

¼ tsp. vanillas extract                                                 

½ lb. or 2 Granny Smith apples

1 tbsp. lemon juice                                                     

melted butter

12 slices egg bread or white bread                              

2/3 cup maple syrup

½ cup vanilla-flavoured non-fat yogurt                      

½ cup peanut butter, optional if no allergy

½ cup granola

 

 

 


Whisk eggs, milk, cinnamon, vanillas extract and brown sugar together, blending well; then pour mixture into a large pie pan.

 

Rinse apples, core and cut into 1/8-inch thick slices. Add in lemon juice, tossing to coat apple slices with it.

 

In a large non-stick skillet over medium-high heat, melt 1 tbsp. butter. Dip 1 bread slice at a time in egg and milk mixture, turning over to coat the other side. Transfer bread slices to skillet without crowding. Cook bread in batches, adding in additional butter if needed, turning to brown both sides, about 6 minutes.

 

As each batch of bread is done, set them in single layer on a 14-by 17-inch baking sheet and keep warm in a 200 degrees F oven.  

 

Meanwhile, mix 1/3 cup of maple syrup with yogurt in one microwavable bowl; while in another bowl, mix 1/3 cup maple syrup with peanut butter, if using. Heat the 2 types of syrup mixtures in a microwave at full power for about 30 seconds to warm up, stirring once or twice.

 

Place 2 slices of French toast on each serving plate. Drain apple slices and arrange on top of toasts, dividing apples equally among servings. Sprinkle with granola and spoon choice of sauce on each serving to serve. 

MISCELLANEOUS: This is a wholesome and delicious snack, especially as breakfast on the run.


GRANOLA BARS

 

 

 

3 cups granola                                                

½ cup brown sugar

1/3 cup all purpose flour + 1 tsp. baking powder

pinch of salt                                                    

¾ cup dates and/or raisins

3 eggs, slightly beaten                                     

½ cup vegetable oil

 

 

 

 
Preheat oven to 350 degrees F.  Mix together granola, sugar, flour, baking powder and salt.  Add in raisins and/or dates.  Make a well in the centre of dry ingredients and stir in the eggs and oil. Mix until just combined. Do not over mix. Spread mixture evenly to fit a 9-inch square pan. Bake 30 minutes. Cool on rack and cut into 3-inch squares.