Sunday, December 22, 2013

Co Mui's Rack of Lamb


  

Co Mui's Rack of Lamb

Prep time: 1 hour
Cook time: 1 hour

YOU WILL NEED:

·         Simmer pan
·         Mixing bowl
·         Baking pan

INGREDIENTS:

·       4 Racks of Lamb
·       2 cups Panko Bread Crumbs
·       4 cloves Garlic (minced)
·       2 tablespoons Fresh Thyme (finely chopped) OR 2 teaspoons Dried Thyme (finely chopped)
·       3 Springs of Fresh Thyme OR ½ teaspoon Dried Thyme
·       2 tablespoons Fresh Mint (finely chopped) OR 2 teaspoons Dried Mint (finely chopped)
·       Zest of a Lemon or Orange
·       1/3 cup Olive Oil
·       1/3 cup Balsamic Vinegar
·       1 cup Currants (chopped)
·       Water
·       1 can Beef Broth
·       Salt
·       Pepper

STEPS:

1.     Place currants in a bowl, add water and let soak for 15 minutes. Drain currents to save the water but remove the scum at the bottom of the bowl.
2.     Trim excess fat and meat between the bones of the lamb. Save trimmings for sauce.
3.     Season the lamb racks with salt and pepper. On medium heat, sear the each rack until browned. Place seared lamb racks on cookie sheet or baking pan, 2 racks per pan.
4.     Clean the pan with a paper towel to remove the fat. Pan fry the trimmings of meat and render the fat. Drain the fat out of the pan.
5.     Add currants, currant water, springs of thyme (or ½ teaspoon dried thyme) and simmer pan until liquid has reduced to half.
6.     Add ½ can of beef broth and simmer until reduced to half. Add remaining ½ can of beef broth and bring to a boil. Once boiling turn off the stove.
7.     Combine the bread crumbs, garlic, thyme, mint and zest in a mixing bowl.
8.     Add olive oil and balsamic vinegar to bread crumb mixture and let sit for 5 minutes before dressing lamb.
9.     Preheat over at 350°F.
10.  Spray lamb racks with Olive Oil or PAM spray. Dress lamb with bread crumb mixture to cover meat. Place additional bread crumb mixture in pan to bake until crispy.
11.  Place lamb in 350°F oven for 20 minutes. After 20 minutes, rotate baking pans and bake for an additional 10 minutes.

12.  Remove from oven and let lamb rest for 10 minutes before serving.

Sunday, July 28, 2013

Co Mai's Soy-Sauce Baked Tofu

Co Mai's Soy-Sauce Baked Tofu

Prep time: 20 minutes (+ 6 hours inactive prep time)
Cook time: 3 hours

YOU WILL NEED:

·         Baking pan
·         Saran wrap

INGREDIENTS:

·         Medium firm or firm tofu
·         2/3 cup light sodium soy sauce
·         2/3 cup cooking oil (olive oil is best)
·         1 dash of five star powder
·         1 tsp seasoning mushroom
·         2/3 cup water
·         1/8 tsp black pepper

STEPS:

1.    Blanch tofu for 1 minute and drain. (Blanching = plunge into boiling water, remove after a short time interval, and plunge into iced water or placed under cold running water to halt the cooking process)
2.    Slice and layer on bottom of baking pan.
3.    Mix soy sauce, oil, five star, mushroom, water, and pepper.
4.    Pour water mixture over the tofu and allow it to soak at least 6 hours in the fridge. Cover it with saran wrap. The longer you allow it to soak, the better. Make sure the tofu is submerged or keep basting.
5.    Preheat the oven to 350 degrees F. Bake the tofu until all the liquid has evaporated. Keep flipping the tofu so that it does not harden or yellow. Make sure both sides are even. (about 3 hours)

Thursday, February 23, 2012

Vilan and Brandon's Chocolate Chip Cookies

The Chewy

From Alton Brown

Makes 2 dozen cookies
Prep time: 20 minutes (+ 1 hour inactive prep time)
Cook time: 30 minutes

YOU WILL NEED:

·         Large mixing bowl
·         2 quart saucepan
·         Standing mixer
·         Paper plate
·         Sifter
·         Cookie sheets
·         Parchment paper

INGREDIENTS:

·         8 ounces unsalted butter (2 sticks)
·         12 ounces bread flour (2 1/4 cup)
·         1 teaspoon kosher salt
·         1 teaspoon baking soda
·         2 ounces granulated sugar (1/4 cup)
·         8 ounces light brown sugar (1 1/14 cup)
·         1 large egg
·         1 large egg yolk
·         1 ounce whole milk (2 tablespoons)
·         1 1/2 teaspoons vanilla extract
·         12 ounces semisweet chocolate chips

STEPS:

1.    Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.
2.    Sift together the flour, salt, and baking soda onto a paper plate. Pour the butter into your stand mixer's work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.
3.    Meanwhile, whisk together the whole egg, the egg yolk, milk, and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.
4.    Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, drop the speed to "stir" and add the chocolate chips. Chill the dough for 1 hour.
5.    Preheat the oven to 375 degrees F and place racks in the top third and bottom third of the oven.
6.    Scoop the dough into 1 1/2-ounce portions onto parchment lined half sheet pans, 6 cookies per sheet. Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through. Remove from the oven, slide the parchment with the cookies onto a cooking rack and wait at least 5 minutes before devouring.

Monday, February 6, 2012

Homemade Dill Pickles

Homemade Dill Pickles

From the Kosher Pickle Factory

Makes 1-2 servings (3-4 pickles)

Prep time: 15 minutes

Cook time: none

You will need:

·         Deli container or other tall container

Ingredients:

·         Water
·         2 oz kosher salt
·         2 oz pickling spices (you can get these at any supermarket)
·         3 cloves peeled garlic
·         3-4 Persian cucumbers
·         Sprig of dill

Steps:

1.    Fill 16 oz water in a deli container or other tall container.
2.    Add 2 oz kosher salt and swirl to dissolve.
3.    Add 2 oz pickling spices. (Include only one hot pepper maximum)
4.    Add 3 cloves of peeled garlic to the water and swirl.
5.    Add 3-4 Persion cucumbers.
5.    Put a sprig of dill on top.
6.    Leave out uncapped for 24 hours in rom temperature. Check to see if it is pickled enough. If not, leave out for another 1-2 days. If you will be gone, put the container into the fridge uncapped to stall pickling. Will last up to two weeks.

Tuesday, August 3, 2010

Tiffany and Vickie's Tiramisu

Tiffany and Vickie’s Tiramisu

Courtesy of Roberto and his Mama from Rome

Makes 10-12 servings

Prep time: 30 minutes

Cook time: none

 

Note: 1 kg is about 35 oz

You will need:

·         A hand mixer
·         A cake or brownie pan with tall walls
·         Sifter, optional

Ingredients:

·         1 kg Marscapone cheese
·         10 fresh eggs (1 egg per 100 g of Marscapone)
·         10 tsp sugar (1 tsp sugar 100 g of Marscapone)
·         ~ 2 packages ladyfingers (savoiardi in Italian)
·         Espresso or fresh brewed coffee (enough to soak the ladyfingers)
·         Cocoa powder
·         Brandy or cognac, optional

Steps:

1.       Make the coffee and pour it out on a flat plate for dipping. Let the coffee cool. If the coffee is hot, the ladyfingers fall apart once dipped.
2.       Separate the egg yolks and whites into large bowls.
3.       Add the sugar to the yolks and beat until white and you cannot feel the sugar granules anymore. Look for bubbles.
4.       Beat the whites in a separate bowl until whipped.
5.       Pour the Marscapone cheese into the yolks and mix well with the beater.
6.       Add in the foam of the egg whites slowly, mixing regularly.
7.       Dip the ladyfingers quickly into the coffee (both sides) and lay into the pan. Make sure there are no spaces between the ladyfingers and between the ladyfingers and the walls (so the cream does not fall through).
8.       Cover the first layer of ladyfingers with the cream mixture and smooth evenly.
9.       Add another layer of coffee-soaked ladyfingers on top of the cream.
10.   Add a second layer of cream.
11.   Use a sifter and sift the cocoa powder on the top of the second layer of cream. Cover completely.
12.   Place in the fridge overnight for 24 hours. Best after 2 days. Goes bad after 4 days. Buon appetito!

Co Mui's White Chocolate Pots de Creme


Co Mui’s White Chocolate Pots de Crème

Topped with Strawberry Coulis

Makes 6 servings

Prep time: 30 minutes

Cook time: 18-20 minutes

You will need:

·         Stand mixer with balloon whisk or handheld mixer
·         Double boiler or metal mixing bowl with large pot
·         Oven
·         Tray
·         Ramekins or small bowls

Ingredients:

For the white chocolate pots de crème

·         2 cups heavy cream
·         1 Tbsp sugar
·         4 oz white chocolate, melted (can also use dark or semi-sweet chocolate)
·         3 egg yolks

For the strawberry coulis

·         1 lb strawberries (fresh or frozen sweetened)
·         1 cup sugar (if using fresh strawberries)
·         1 tsp cognac, optional

Steps:

For the white chocolate pots de crème

1.       Put the heavy cream and sugar into a double boiler. Use a metal mixing bowl on top of a pot if you do not have a double boiler. Be sure that the bottom of the bowl does not touch the water.
2.       Simmer the cream and sugar mixture until the sugar dissolves completely, about 2 minutes.
3.       Microwave or use the double boiler to melt the white chocolate. Pour melted chocolate into the cream and sugar mixture.
4.       Remove from heat.
5.       Using a stand mixer or a hand mixer on speed 2, whip the egg yolks for about 3 minutes. Slowly pour yolks into the white chocolate cream mixer.
6.       Whisk everything until well mixed.
7.       Pour mixture into ramekins or small bowls and place in tray.
8.       Pour hot water into the tray up to ½ the height of the ramekins, creating a hot water bath.
9.       Preheat the oven to 325° F and place the whole tray in for 18-20 minutes.
10.   Remove and cool in fridge for two hours.


For the strawberry coulis

1.       Rinse the strawberries and remove the stems.
2.       Put the strawberries in a pot and add the sugar (if using fresh strawberries).
3.       Simmer on low heat until sugar dissolves and strawberries soften, about 15 minutes.
4.       Use the back of a spoon to smash strawberries and simmer until reduced in half.
5.       Optionally, add cognac and simmer for another 2 minutes so the alcohol burns out.
6.       Cool and serve on top of white chocolate pots de crème.

Monday, August 2, 2010

Vickie's Chicken Enchiladas


Vickie’s Chicken Enchiladas

From the SwayLaw Kitchen

Makes 4 servings

Prep time: 30 minutes

Cook time: 30 minutes

Ingredients:

·         4 chicken breasts
·         24 tortillas (corn)
·         1 large jug of Pace Picante salsa
·         2 lbs shredded cheese (cheddar or Mexican blend)
·         Optional 2 red onions

Steps:

1.       Cut chicken breasts into small pieces. Cook chicken in olive oil under done, add 1 cup Pace Picante sauce per 2 chicken breasts.
2.       Simmer for 10 minutes. Remove from stove.
3.       Cut onions into small pieces and combine with cooked chicken.
4.       Set up assembly line with chicken, shredded cheese and a cup of picante sauce.
5.       In a glass dish or pie plate place tortilla, add about 1/4 cup cheese, a few pieces of cooked chicken and 2 tablespoons Pace Picante saue (either from the cooked chicken pan or from your cup of sauce). Roll tortilla and place toward end of dish (you might need to put a spoon on top of it so it will stay rolled and if the tortilla cracks don't worry as we will fix it later). Continue until dish is filled. 
6.       Spread shredded cheese on top to cover tortillas with light layer or more if you like lots of cheese 
7.       Drizzle about 1 cup (or to taste) of picante sauce on top (here is where you can cover or repair the cracked tortillas, just use sauce and cheese)
8.       Take a little of the sauce left from the chicken pan and put around the sides of the tortillas where there are spaces if they seem dry: the spaces near the sides of the glass.
9.       Cook in pre-heated oven 350 degrees for 20-30 minutes or until cheese melted (you have to experiment with how you like them, but I usually cook refrigerated ones for 30 minutes and freshly made ones for 20 or 25 minutes.