Baked Mac n Cheese

First Make a small roux to thicken the liquid component of this dish. ( For the following recipe I used 1 oz butter and 1 oz of flour also known as 2 oz of roux)
--General guidelines on thickening a liquid with Roux are:
- 1lb of roux thickens 1 gallon to a medium thickness.
-Roux is equal parts butter and flour
-Melt the butter on medium / medium high heat add the flour and mix well to form a paste.  For lighter colored products (soups, milk based items) cook only a few minutes on more of a medium heat for a lighter color but not a raw flour taste. For darker or hearty items (beef soups, gravies, demi sauces) cook the roux a little longer on higher heat until it browns slightly.
- When using hot roux use a cold liquid (i.e. soups: you saute the veg in buttter/oil, add the flour then whisk in the cold liquid)
-When using cold roux (i.e. Gravy: bring your liquid to a simmer, whisk in the cold roux)
-Its always a good idea to strain the product through a wire strainer to remove any lumps (not always possible like when making soup and there is a good amount of vegtable that you do not want to strain but for sauces this is a good idea).

Bread Crumbs:
-Lots of options here: i.e. make your own, panko (good choice), store bought, croutons smashed up really well.
-I made my own with sourdough bread ends I had saved.  I cut them into very small croutons and then tossed them with melted butter and seasoned with salt and pepper. Then i toasted them in my pre heating oven for about 10 minutes or until well browned and crunchy.  Then I Broke them up into crumbs (the back of a pan or a food processor work well.

For the Sauce:
-I brought 16 ounces of cream and 8 ounces of good roasted chicken stock to a low simmer.
-Then i seasoned to taste (salt, pepper for sure other ideas are nutmeg, paprika, cayanne, or anything else you think would be good.
- Once it is at a low simmer, add the Roux. 
-For this quantity of sauce, I add 2 slices of diced Swiss Cheese, 2 slices diced American, and 2 ounces of Parmesan cheese (about 4-6 ounces total) and whisk lightly until incorporated.
-Strain through a wire strainer.
-Reserve for use.

For the pasta:
-I used a noodle called cavatappia (a spiral hollow noodle) you could also use farfalle, penne, macaroni, or shells.(I think I cooked about 12 ounces of pasta dry weight)
-I cooked it very al dente and then drained the pasta well.

Assemble:
-In a 8x8 pyrex pan, I added the noodles, then the sauce until well covered.
-Then add breadcrumbs to the top and sprinkle with Parmesan cheese.


Bake:
-I baked it at 350 for 15 minutes with an aluminum foil cover, then another 5 - 10 uncovered.
- Allow to cool 5 minutes and serve, this recipe was good for 4 large servings.

Additional ideas:
-Add fresh diced tomato, onion, mushrooms, broccoli or any desired vegtable ( some you may want to briefly cook others can be added in raw).
-Add bacon, pepperoni, sausage, chicken already cooked
-Garnish with chopped parsley, chives, cilantro, green onion, paprika

Make it your own.

Thanksgiving... Turkey Tips

I am not cooking for anyone this year, but that doesn't mean I didn't buy a turkey (or two)!

Here is what I did.

First, I took off the breasts, then separated the flappers from the body.  Lastly I disjointed the birds hips and separated them from the body as well.

Then I made a simple brine and allowed the meat to brine for about a day. (brine recipe to follow).

I immediately roasted the turkey  bones and made a stock with them (see my roasted chicken stock for general guidelines).

I was planning to smoke my turkey, so I removed it from the brine and patted the meat dry, then allowed it to rest in the fridge for about 10-12 hours.  If you just want to roast the meat you can skip this step.

Then I liberally season the bird with Salt and Pepper and any other herbs or spices you desire.  I find it important to loosen the skin on the legs and breasts so that you can apply the seasoning directly to the meat, but also season the skin.

I smoked my turkey for about 4 hours with medium heat (150-225) and then I had to finish it in a 350 degree oven until done.

The meat was very moist from the brine and very rich with smoky flavor.  I plan to use the legs and flappers for soup, and I will freeze one of the breast for later sandwich making while I nibble and eat the rest of the remaining breast.

Brine: this was enough for my turkey after I too it off the carcass, you may want to make 1.5 this recipe for a whole turkey (25lbs average)

Heat in sauce pan
-2 qts water
-4 oz salt
-4 oz sugar (i used about 6 oz brown sugar this time)
Bring to low boil and turn off the heat.
Add 2 trays of ice cubes to the hot water and another 2 qts of cold water.
Once the brine is cooled completely, submerge the turkey and let it brine for about 24 hours.


Yields.

I started with a 25 lbs turkey.  It weighed about 10 lbs after all bones were removed and it was raw meat.
There was about 7 lbs of finished cooked turkey.  I paid $13 dollars for the bird so my cooked meat cost would be around $1.85 per pound

Dry Aged New York Strip

Jean and I usually will Split a 1lbs. New york Strip at home.  For this, I purchased the steak about a week in advance.  Then I set it on a wire rack, and placed it in the refrigerator away from direct air movement.  I turned it every few days, and cooked it after 6 days.  The surface will change color and texture, and the inside will be firmer.  I then lightly oiled each steak and let them come to room temperature for about and hour.  Then I liberall seasoned it with Salt and Pepper, before searing them in a smoking hot pan.  I did not use any more oil in the pan, just what was rubbed on it earlier.  The outside was real well seared, nearly crisp,  and the inside was flavorful and delicious.  I wish I had taken a before and after photo of the steak during the drying, maybe next time.

Pizza Crust, the thin crust that won my heart.

This is a bit tough to explain since the crust is a part of a Sourdough starter dough I cultured.  If any one wants the Starter dough and directions Just let me know.  

But it a s crispy, great tasting thin crust.  I bake it on the lowest oven rack at 425 degrees for 12-15 minutes.

Chicken, apple, and poblano Sausage with Peruvian Purple Potatoes

1 - whole chicken, de-boned (bones reserved for stock) skin and fat removed, then ground.
 (or you can buy a 16-20 package of ground chicken (turkey would probably be okay too))
 3-4 slices bacon, small diced
2 - apples, cored, diced, and dryed (toss with lemon juice water mix, patt dry, bake 200 degrees, until half dried)
2 Poblano peppers, roasted, skin removed, and seeded
1t. ea. cumin, paprika, p. pepper. salt
2T. - cilantro, chopped and air dryed 60 minutes

Combine all ingredients.  You can make burgers, or breakfast sausage patties.  I used it to make some tacos.  I also cased some, and grilled it.

Bucatini and Cheese Sauce

Easy Cheese sauce recipe.

1 Pint of heavy cream
6 Slices of American Cheese
2 - 4 ounces of Parmesan Cheese
A few dashes of Paprika, a small dash of Cayenne pepper

Bring over medium heat add cream to a small sauce pan, float the american cheese slice on top, and add the parm on top of that. When it begins to melt, Use a whisk blend all the ingredients.  Reduce heat to a low simmer and let it thicken, whisking occasionally until it has thickened and coats a spoon.

Adjust seasoning as desired.

I cracked bucatini noodles in half so it was like a jumbo marcaroni tube (bucatini are hollow and they are about the length of spaghetti. 

You can use any noodle, I would recommend something like penne, farfalle, macaroni, or shells becasue they will hold the sauce better.

You can also add protiens like shrimp, lobster, chicken, buttermilk chicken strips (see my past blog) or any thing else you want.

You could also add a bread crumb topping  (bread crumbs, herbs, salt, pepper, parm. cheese are good for this) and then brown under the broiler.

Other cheeses can also be used, cheddar is great but it can be difficult to blend, if you want to use that, grate it well and don't use more than 50% of the total cheese content with Cheddar. 

You can replace the American cheese with other good melting cheeses like mozzarella, provolone, that's all I can think of for now.  But make it your own, have fun.

Herb Roasted Chicken with Baked Yukon Gold Potatoes and Mixed Zucchini

Pretty Simple stuff here,

Just Put together a nice fresh or dried herb mix (I used Rosemary, sage, oregano, and thyme) I also added some minced garlic and then salt and pepper.

Rinse your chicken under cold water inside and out.  Allow to dry a few minutes.


With your hand, at the bottom of the breast near the body cavity, loosen the skin from the meat on the breast.  Do this on both sides (there is some connective tissue between either breast that should be left in place.  Do this also around the thighs.

Once it is loosened, rub the herb/seasoning mix on the meat, under the skin.

Next you will want to truss the bird.  This is simple, take some butcher twine (or even a descent strength piece of string maybe 12 - 16 inches long.  Bring both legs together and bind them with the string.  Next run the string across either thigh and around the breasts and then tie it at the top of the chicken tightly.

Place in a 425 degree oven, start with the breast side down for 15 minutes, then turn the chicken over so the breasts are up. Continue to Roast at 425 for 15 minutes.  Turn down the heat to 350 and continue baking for 35-50 minutes or until you have an internal temp of 160-165 in the thickest part of the chicken.

Remove from the oven and allow to cool 5 -10 minutes before carving.  Remove the butchers twine, cut the skin between the breast and thigh on both sides, then push the legs down to expose the breast better.  Cut along either side of the Keel bone (the breast bone of the chicken) and follow along the rib cage with your knife.

For my wife and I this is as far as I go for dinner, there is only the 2 of us so we don't usually eat the thigh or leg meat yet. If you want to eat the leg, when you pushed the legs down after cutting the skin, the hip joint should have popped out and you can cut between the joint and easily remove it.

After dinner, I usually will finish taking off the legs, I then remove the skin, and take off all the meat from the chicken and reserve for things like, soup, salads, chicken salad, sandwiches, or snacking on it cold.

Reserve all the bones, if you do not plan to make stock with it right away, place in a freezer bag and save until you are ready to make stock (see my roasted chicken stock post).

For the potatoes, I simply washed them and added them to the oven when about 30 minutes of cooking was left, they are done when you can pierce them and they slide off your fork or knife.  I Cut a slit in them and pressed the sides in to expose the flesh.  Finish with some butter, salt/ pepper and anything else you desire.

For the Squash, I trimmed the ends, cut in half and then slice half moons, I heated up equal parts butter and oil and once hot I added the squash with a little Salt and pepper, cook until desired tenderness is reached and serve (i do this after the chicken is out, it only takes a few minutes to cook).

Buttermilk Chicken Fingers

For the Chicken

Take boneless skinless Chicken Breasts and Cut into Strips about 1/2 wide

Marinade for a few hours in buttermilk or up to a few days

When your ready to cook them, remove from buttermilk and reserve the buttermilk

Place them in Seasoned flour (flour, salt, pepper, and any other herbs or spices), coat well on all sides

Dip them back in the butter milk and then coat them again in your seasoned flour

In a deep saute pan, heat vegetable oil (1/2" deep) over medium high heat, test the oil heat by sprinkling a little flour in it and watch to see if it begins to brown, adjust heat up or down depending on how hot your oil is.

Place a few pieces in the oil, don't crowd the pan though, brown on one side, then turn and brown on the other side.

Remove from oil and place them on a wire rack, finish browning all the chicken strips.

Once all fingers are browned and resting on the wire rack, then put them into your oven and bake at 425 degrees for 8 minutes, remove a thick chicken strip and cut into the center, when it's no longer pink, remove from oven and serve,

I served it with french fries, sauteed Squash, and hollandaise sauce.

Pan Seared Scallops and Cheesy Soft Polenta

To sear scallops, start with a very hot pan, add just enough oil to coat the bottom of the pan.

When the oil starts to smoke, add your scallops and turn the heat down to medium high.

Sear 2 minutes, then turn.

When the scallop feels firmer or begins to give of a milky white liquid they are done.


For the Polenta

I brought 1 cup of Milk to a boil, reduce the heat and begin whisking in about 1/2 cup of Semolina Flour.
You may not need the whole 1/2 cup of semolina though.  When you add the semolina, add it slowly while whisking.  Once the Polenta begins to thicken stop adding flour.

At this point I start adding cheese, Parmesan, mozzarella, cheddar are all good cheeses to  use. Just choose what you want and add as much as you would like.

If it has become to thick simply thin it out with additional milk, water, or chicken stock

Season with Salt and Pepper, add any herbs or other desired ingredients to add flavor and keep warm until your ready to serve.

Thai Curry Rubbed Pork Tenderloin with Lemon and Thyme CousCous

About 1 - 2 hours ahead of time rub the Cleaned (silver skin removed and other connective tissue removed) with the following Curry rub

Rub:
4 T. red curry paste
1. tablespoon lemon juice
1 tablespoon Chicken stock or water


Rub the marinade all over the pork tenderloin, then wrap in plastic wrap and refrigerate.

 Separately bring salted water to a boil, reduce the heat to a rolling boil.  Add your couscous, and stir.

Cook like pasta, for about 4-6 minutes, when it tastes done, drain and set aside or toss will oil and refrigerate.

Heat your grill on high, sear both sides of the pork, reduce the heat and close the cover. Continue cooking pork with indirect for 15 - 20 minutes or until done (internal temp should be 137 - 150 degrees)

Set aside to cool for 5 minutes before slicing.

To Finish the couscous, heat olive oil over medium high heat, when hot, add couscous, garlic and saute 2 minutes.  Add white wine ( a few tablespoons will do) and allow it to cook out.  Add fresh Thyme and a squeeze of lemon.  Season with Salt and Pepper to taste, and finish with a nice knob of butter.  Yummm, butter!

Ciabatta Bread

3.c bread flour
1.c. warm water
1.5t. kosher salt
.25t. Dry active Yeast

In a mixing bowl, add salt, flout, and yeast, then create a little will for the water in the middle and then add the water

Mix with a fork to form a rough dough, then with moistened hands knead the dough for 2 or 3 minutes.  (the dough will be quite wet, by keeping hands moist the dough will stick less to them)

Remove the dough from the mixing bowl, then add 2T. olive oil to bowl and use your hand to coat the sides of the bowl.

Return the dough to the mixing bowl, coat all sides of the dough with oil. Cover with plastic film.

Now you have two options:

1) Place in a warm area (80 - 90 degrees) for 6 - 8 hours, until doubled in size


2)Place in a cool area (60 - 70 degrees) and allow to proof for 12 - 16 hours or until doubled

After it has been proofed by the above methods, pour the dough out onto your counter and do this gently by loosing the sides with a moist hand.

Now fold the dough in half, then in half again in the other direction.

Cover with oiled plastic wrap, and let rise 30 minutes, uncover and fold the dough in half again.

Generously dust the dough with flour, cover with the plastic wrap and let it rise for another30 minutes

Preheat your oven to 450.  Have your baking sheet in the oven as well as a small pan on the bottom (you will place 6 -10 ice cubes in this to create steam at the begining of baking)

Uncover the dough and split down the middle the long way.  Brush off excess flour with a brush.  Take out your hot sheet tray for baking, dust with corn meal.

Scoop up your dough with two hands, gently stretch it to about 12 inches and set it on you baking sheet, do this again with the other loaf.  Gently reshape the loaf.

Place in hot oven, add your ice cubes to the tray to create steam and allow to bake for 20 minutes. (r

Check on bread at 20 minutes, and remove the steam pan, rotate if needed and bake up to 4 more minutes.

Done bread should feel light and almost hollow.

Allow to cool on wire racks, then either seal in a plastic bag or freeze for later use.

Braised Beef Short RIbs

About a Day ahead of cooking I marinated these thick cut bone-in short ribs in Soy Sauce, thyme, bay leaf and fennel seed.

Remove from marinade and allow to drain a few minutes, then roll all sides in flour and shake off the excess.

Heat your braising pan and add a about 2 tablespoons of olive oil, then add 2 tablespoons of butter.  Once oil is very hot, sear each side of the short rib for 1-2 minutes or until well seared and brown, remove from pan and drain the fat but reserve the left over bits from searing. 

Add about half a julliened onion and lightly cook, deglaze the pan with 4 ounces of white wine and reduce for 2 minutes.

Return the ribs to the pan, meat side down.  Add Roasted Chicken stock and to the pan to about half cover the ribs. Season with salt and pepper, add a few thyme sprigs and a bay leaf or two, about 1 teaspoons of fennel seed.

Cover and bring to a low simmer.

After about 1.5 or 2 hours turn ribs over (bone side down now) and continue cooking 1.5 - 2 hours or until meat is fork tender.

Once meat is done, remove it from pan.  Reduce the braising liquid until it is very flavorful, then thicken it by whisking in brown roux (brown roux is equal parts butter and flour that is heated in a saute pan until lightly browned).

I served this with mashed potatoes and roasted gold beets but you can serve it with anything you prefer.

Roasted Chicken Stock

Stocks are very important when making food for several reasons. They are the base for making many more delicious dishes because they are flavor builders, meaning they add flavor, color, and wholesomeness to soups, rice, braised foods and more.

Stocks are also a way to utilize scraps and bones.  You can make stock from beef, veal, chicken, duck, and even pork bones.  I also will make stocks from vegetable trimmings and with mushroom steams which have a lot of wonderful flavor.

Above is an example of a roasted chicken stock, I prefer to do a roasted chicken stock (rather than a raw bone stock) because I feel it adds further complexity and deeper color and it is a good way to utilize bones from when I roast a whole chicken (which is how I generally prefer to buy my chicken).

Here is what to do with bones from one whole chicken (it can be larger than this if you have the bones for it).

1 - carcass of a chicken (they can be raw or from a previously roasted chicken)
2/3 - medium carrots, roughly chopped
2/3 - stalks of celery (or it equivalent, i usually use the tops and save the center of the stalk for later)
1 - medium or large onion diced (I usually don't peel the onion either)

Then I will put the vegtables on the bottom of a large sheet tray and lay the bones on top


Break the body of the bird up to make the pieces a little smaller and easier to roast and to fin into your pot.


Roast in a 425 - 450 degree oven 10 - 15 minutes until some browning has occurred (cook a little longer for raw bones)

Remove from oven and place all ingredients in a large stock pot, cover with water about 2-3 inches above the product. Add whole peppercorns, a few bay leaves, I like to add a few thyme stems (parsley or other herb stems can be added here as well.

Turn your range onto medium heat and bring to a gentle simmer, reduce heat to medium/low or so it occasionally will produce bubbles.

During the first hour or two skip off the foam from the surface (these are impurities but they won't harm you if you skip this step)

Simmer your stock for 4-6 hours, strain out the product when finished and chill over night.  In the morning skim off and fat from the top and enjoy your fresh stock or what I often will do is I will use my food saver to package 1 quart bags and then I will freeze them.  Then you can quickly thaw them out when you need some stock.

Coffee and Pepper Rubbed New York with Orzo and Broccolinni

Tonight I made a dinner for my self that I thought was quite simple yet moderately complex because I had already made the rub, orzo and dried tomatoes.

For the Rub:
Combine equal parts coffee and Black Pepper in a spice/coffee grinder. Grind until of a medium-fine courseness.

Season the steak with salt, then thoroughly rub steak with coffee/pepper rub.

Grill over high heat, 5 - 6 minutes each side or until desired temperature is reached

For the Orzo:
Bring water to a rollling boil, add orzo, stir frequently for about 6 minutes or until done, drain and then chill in the fridge until later

Separately dice bacon, and add to  saute pan, render fat and cook until medium crisp, then add a little olive oil and heat.  Add diced sun dried tomatoes, garlic,  and saute briefly, add orzo and continue to saute 2 minutes.  add a few ounces of white wine, top with mozzerella cheese, cook out the wine until cheese is melted add chopped parsley a squeeze of lemon juice and a touch of soy sauce to finish

For the Broccolinni:
 Marinade in Soy sauce, jalapeno, and pepper for 30 minutes before grilling

Add to hot grill for last 6 minutes of steak cooking time.