|
|
The French us a different type of bacon than what Americans refer to as bacon; this is fine but some dishes need to use a lard de poitrine frais which is fresh, unsalted and un-smoked bacon. Lard de Poitrine Frais is needed to avoid a smoky taste which is un-desirable in many dishes.
Examples would be Quiche Lorraine which is a classic preparation of eggs, cream and bacon and baked in a pate brisee and Beef Bourguignon a beef stew; neither of these dishes are enhanced or depend upon the smoky qualities of US bacon. While Americans have come to expect bacon to have a smoky taste, un-smoked bacon imparts a delicious flavor to a dish on its own.
As Lard de Poitrine Frais is not usually available in the US an approximation is to blanch readily available bacon to rid it of the smoky, salty flavors.
If you are able to find un-sliced pork belly you are well on your way to having French style bacon for a variety of uses. If you are able to find un-sliced, un-smoked pork belly you will have found a larding fat similar to French bacon.
Blanched Bacon Ingredients
- 8 ounces thick cut Bacon
- 2 quarts cold Water
Method
Place bacon in a pan of cold water; bring to a simmer over a low heat and simmer for 10 minutes. Drain and rinse in fresh, cold water. Pat dry with paper towels.
The bacon is now ready to use any any recipe calling for Lard de Poitrine Frais. The bacon can be fried or cutup and used in a recipe calling for raw bacon.
Béchamel is the most basic of sauces and is one of the four Mother Sauces of French Cuisine. This sauce is a necessity for anyone who desires to cook French or Italian based dishes, soups, gravies or one of the dependent sauces.
Sauce Béchamel is the base for a number of other sauces; such as Mornay sauce when made with cheese and Crème sauce when made with heavy cream. Classic preparation requires that it be made with a roux but a very adequate and close approximation follows in the recipe below.
Béchamel or White Sauce
- 2 tablespoons Butter
- 2 tablespoons all-purpose Flour
- 1 cup Whole Milk
- 1 teaspoon Salt
Method
In a small saucepan over medium heat, melt butter; add flour and stir until the butter and flour are well combined. Pour in milk, stirring constantly as it thickens. Add additional milk depending on desired consistency and recipe. Add Salt, adjust seasoning and thickness.
When I cooked professionally, one of my jobs each week was to make both light and dark roux which would be used a thousand times in the coming week to create sauces, soups and stews and at times be a part of a favorite pastry. Roux is the basis for classic sauces and a must for Sauce Béchamel, Sauce Veloute, Sauce Espagnole or Sauce Allemande which comprise the Mother Sauces of French Cuisine and very useful in making custards.
In the professional kitchen I worked in, the chef required the roux be made with food grade, bulk, oil along with all-purpose flour to make the roux; the light roux cooked gently and the dark roux was cooked a bit more until the flour browned.
The best light roux is made with butter and flour of equal proportions, by weight, cooked gently to insure that the flour and butter do not brown. The end result is a sauce thickener that will add depth of character to your sauce and thicken it without the possibility of lumps.
1 tablespoon roux thickens 1 cup broth or milk to equal a think sauce.
Light Roux Recipe Ingredients
- 8 ounces unsalted Butter
- 8 ounces all-purpose Flour
Method
Heat the butter in a heavy bottomed sauce pan until melted; Stir in flour with the wooden spoon until the mixture is thick.
Stir continually with the wooden spoon over low heat until the roux cooks and is a golden brown color; it should be cooked through in 3 to 4 minutes. Store in refrigerator or divide into tablespoon sized portions and freeze for later use in sauces, soups and stews.
Tips for Success
While I like to make roux using butter which is great for everyday use in soups, sauces, stews and custards any fat can be used. Bacon fat makes a wonderful roux, add that to milk and you have the classic Southern White Gravy which is great on biscuits. Bacon fat, however delicious on biscuits is not great as a part of a chocolate pudding so if I am making roux ahead I use butter.
A favorite in our family is tomato soup and throughout the Winter I usually make a pot of it each week. Whenever I serve tomato soup I am usually asked for the recipe. Since I have never had a recipe I promised Tracy I would write down what I did the next time I made tomato soup and place it on my blog.
This is an incredibly easy to make, tasty, healthy soup which is easy on the budget. Delicious served with a slice of Focaccia
Tomato Soup Ingredients
- 1/4 cup Extra Virgin Olive Oil
- 1 large Onion, diced
- 6 (14.5 ounce) cans Tomatoes (can be diced, whole or crushed) or equivalent
- 4 cloves Garlic, crushed
- 2 tablespoons Sugar
- 2 teaspoons Salt
- 1 teaspoon Black Pepper
- 1-1/2 teaspoons Crushed Red Pepper flakes
- 1 teaspoon dry Oregano leaves
- 1/2 teaspoon dry Tarragon
Method
Place olive oil in a large soup pot, add onions and cook over low heat until onions are tender but do not brown; add garlic and cook until tender. Place tomatoes in pot and add 2 cans filled with water to the tomatoes to the pot. Process with a submersion blender until completely smooth. Add spices, cover and simmer for 1/2 hour over low heat. Adjust spices and simmer another 5 minutes.
A favorite in our family is pizza. As a bread lover, I can’t resist a slice of freshly made pizza deliciously topped with some well planned toppings. It seams the American idea of pizza is a cardboard like crust piled with a couple of pounds of meat and cheese but a simple pie with few, fresh ingredient’s is a remarkable dish.
This basic pizza sauce is very easy to prepare, is delicious and inexpensive. A few ingredients and you have an excellent foundation for a delicious pizza.
Pizza Sauce Ingredients
- 1 (6 ounce) can Tomato Paste
- 1 (14 ounce can) tomato Sauce
- 1 tablespoon Red Wine Vinegar
- 1/2 cup Water
- 2 tablespoons Olive Oil
- 3 cloves Garlic, finely minced
- 1/2 cup Onion, finely chopped
- 1/2 teaspoon dried Oregano
- 1/4 teaspoon dried Marjoram
- 1/2 teaspoon dried Basil
- 1/4 teaspoon ground Black Pepper
- 1/2 teaspoon dried Red Pepper Flakes
- 1/4 cup grated Parmesan cheese
- Salt to taste
Method
Heat olive oil in a saucepan, add onions and simmer over low heat until onions are tender but do not brown; add garlic and continue cooking until garlic is tender. Add tomato paste, tomato sauce, vinegar and water, process with a submersion blender; add oregano, marjoram, basil, ground black pepper, red pepper flakes and salt; simmer for a half hour over a low heat, stirring occasionally. Sauce should be thick and not watery, if not, simmer additional 15 to 20 minutes or as needed to reduce liquid. Add Parmesan cheese and use or refrigerate for later use.
 Everything Bagel I don’t think I had ever eaten bagel until I was an adult, at least not a memorable one. When I was a kid, living in our small town, the only bagels available were in the “special” section of the frozen food case. There were maybe three packages of “plain” or “egg” bagels at the end of the food case. It wasn’t until the Silvers moved onto our block I never knew anyone who actually ate them.
As an adult I started seeing “fresh” bagels in the bread section of our supermarket and loved them. I could choose plain, egg or onion and once I toasted them and spread a half-pound of cream cheese on them they were to die for. Later, Mia and I encountered a Noah’s Bagels whilst at a seminar in Portland, OR; The incredible bagels at Noah’s were huge, chewy and topped with an enormous amount of deliciousness. I was hooked.
While our town has grown to an urban area, there is still no bagel shop and few choices for a delicious, chewy, plump bagel. To the rescue, a little flour, bit of time, hot water and I have a wonderfully delicious bagel, with the characteristic chewy crumb. Top it anyway you like this bagel is excellent with a smear or without.
Bagel Ingredients
Preheat oven to 400°
- 1 cup Water
- 1 teaspoon Salt
- 1-1/2 teaspoon Sugar
- 3 cups Bread Flour
- 1 teaspoon Active Dry Yeast
- 1 Egg Yolk
- 2 tablespoons Cornmeal
- 1 teaspoon dehydrated Onion flakes
- 1 teaspoon Sesame Seeds
- 1 teaspoon Poppy Seeds
- 1 teaspoon dehydrated Garlic flakes or granulated Garlic
- 1/2 teaspoon crushed Red Chili
- 1 teaspoon Flaked Sea Salt
- 1 1/2 cup Cheddar Cheese, finely grated
Bread Machine Method
Put the water, salt, sugar, bread flour, and yeast in the bread machine in the order listed or according to manufacturers’ directions. Process on dough cycle.
When program is complete, remove dough from pan and turn onto lightly floured surface; divide into 10 equal pieces. Roll each piece into a ball; make a 1-1/2 inch hole in center of each ball.
Traditional Method
Put the water, salt, sugar, and yeast in in a bowl; stir in flour; turn out dough onto a lightly floured surface and knead for approximately 10 minutes. Grease (or spray with cooking spray) a bowl or container large enough for the dough to rise and double in size. Place dough into bowl, cover and place in warm place to rise. Allow to rise until double in bulk. (approximately 1-1/2 to 2 hours)
When dough has doubled in bulk, turn onto lightly floured surface; divide into 10 equal pieces. Roll each piece into a ball; make a 1-1/2 inch hole in center of each ball.
Making the Bagels
Slightly stretch bagels into a donut shape and place on greased baking sheet. Spray tops with cooking oil; cover with wax paper and a dry towel. Place in warm area (free of drafts) and let rise for 30 minutes.
Mix Topping Ingredients together — mix Onion, Garlic, Sesame Seeds, Poppy Seeds, Salt and Cheese together in a small bowl and set aside.
Bring 3 quarts of water to a boil. Gently place risen bagels, a few at a time, into water and simmer for 5-6 minutes, turning bagel over 1/2 way through cooking time; remove with slotted spoon to paper towels for draining.
Place on greased baking sheet dusted with cornmeal. Brush tops lightly with egg yolk mixed with 2 tablespoons water; top with topping mixture; bake for 25-30 minutes or until golden brown. Bon Appetit!
 Mushu Beef Wraps I love an easy to prepare, quick to the table dish that has a high satiety value. Mushu Beef Wraps fit the bill!
Mushu is a favorite of mine when dining in a Chinese restaurant and this dish captures the lovely flavors of Mushu and the ease of preparation that anyone who works for a living needs. Great dish for a week night meal!
The slaw and beef can be prepared ahead to use for a last minute meal; simply heat the beef in a microwave for a few seconds and then assemble the wraps
Mushu Beef Wrap Ingredients
- 1/4 cup Hoisin Sauce
- 1 tablespoon Mirin
- 2 tablespoon Oelek Chili Garlic Sauce
- 1 tablespoon Soy Sauce
- 1 pound Flank Steak
- Tortillas
Method
Cut flank steak into 1/4 inch thick slices across the grain of the meat.
Combine hoisin, soy sauce, mirin and chili garlic sauce in a bowl. Add beef, tossing to coat; marinate for 5 minutes. While the beef is marinating make the slaw.
Heat a pan over medium-high heat. Sear beef in small batches until they are browned, turn over and brown other side.
Slaw Ingredients
- 1 tablespoon Rice Vinegar
- 1/2 Cabbage, shredded
- 2 tablespoons Rice Wine Vinegar
- 2 tablespoons Honey
- 1 tablespoon Soy Sauce
- 1/4 cup Green Onions, chopped
Method
Combine shredded cabbage, vinegar, honey, green onions and soy sauce in a bowl, toss and allow to sit for about five minutes.
Assemble and serve
Warm tortillas on a hot comal until soft, about 10 seconds. Place 1/4 cup beef on each tortilla; add 2 tablespoons of slaw to top of beef; roll tortilla to close into a burrito like wrap.
 Hummus I love to make hummus, it is easy, very good for you and has a high satiety value. Hummus is an excellent, low fat, high energy food perfect as a light meal or for an appetizer. There are a ton of ways to “customize” hummus depending upon taste and other things being served with it. I like to make a Lemony Hummus and equally love a Garlicky Hummus. It’s just good food!
Hummus Ingredients
- 1 15 ounce Can Organic Garbanzo Beans
- 1 Clove of Garlic
- 1 Tablespoon fresh Parsley, stems and all
- 1 Teaspoon fresh Oregano
- 1 Teaspoon Kosher Salt
- ½ Teaspoon freshly ground Black Pepper
- 1 to 2 Lemons, juiced
- ½ cup Tahini (Optional)
- ½ cup Olive Oil, maybe more
Method
Place all ingredients but the olive oil in a food processor, remove pour lid on top, turn the processor on and begin to add the oil. Blend until the Hummus is smooth and creamy to your taste, using all the olive oil. If it is not creamy enough add a bit more olive oil and blend some more. Grab a piece of pita bread and taste, adjust seasonings to your liking. Place in a serving dish and drizzle a bit more olive oil and garnish with herbs or pine nuts, or olives.
Depending on what I have in the pantry I change the Hummus by adding optional other ingredients. Sometimes I blend them in well and other times I coarsely chop the added ingredients so that I have a bit of chunky texture. Consider adding the following:
- 1/8 Cup Sun dried Tomatoes
- ¼ Cup Green Olives, crack with side of a knife and remove pit
- ¼ Kalamata Olives, pitted
- Roasted Garlic
- Crushed Red Chilies
Garbanzo Beans (Chickpeas) are a good source protein and an excellent source of dietary fiber and are low in fat. Because of the high fiber content they make an excellent source of carbohydrates, especially for persons with insulin sensitivity or diabetes. Of course you should consult your medical practitioner for health related issues.
If you have never tried Hummus, consider it! Hummus is a wonderful appetizer or light meal, is good for you and is very easy to make.
 Onion and Garlic Focacia Focaccia is a wonderful, Italian bread which is a perfect light meal or a compliment to salad, soup, cheese or a roasted vegetable tray. Great as an appetizer and easy to prepare this savory bread fills the senses from the moment the bread begins to raise until it is doused with garlic and olive oil and baked. I imagine Focaccia as the predecessor to the modern pizza. Deliciously satisfying and delightfully rustic, Focaccia is a peasant food that is gaining notoriety in bistros and trendy restaurants alike.
This basic Focaccia is one of the easier bread doughs to make either using the conventional method or a bread maker using your dough setting. The end result is a bread with a wonderful crumb and lots of flavor.
Garlic Focaccia Dough Ingredients
Preheat oven to 400°
- 1 cup Warm Water (110°)
- 1/3 cup Olive Oil
- 2 teaspoons Sugar
- 1 teaspoon Salt
- 3 cups Bread Flour (All-Purpose will also work nicely)
- 1-1/2 teaspoons Yeast
Conventional Method
Place water in a bowl, add sugar, salt and yeast; Sift flour into bowl and gather together with wooden spoon or hands. Once a soft dough has formed, place onto a lightly floured working surface and knead for 5 minutes. Place prepared dough into a lightly oiled bowl large enough for the dough to double in bulk. Place in a warm place, cover and allow to raise for approximately 1 hour or until double original size. While dough is rising, prepare topping. When dough has doubled in bulk, proceed to panning method.
Bread Machine Method
Place ingredients into hopper of bread machine in order listed; set machine to process on dough setting. While dough is rising, prepare topping. When machine indicates dough is ready, proceed to panning method.
Onion and Garlic Focaccia Topping Ingredients
- 1/3 cup Olive Oil
- 1 head Garlic, finely chopped
- 1 small Onion, thinly sliced (About 1 cup)
- 1 teaspoon dried Oregano
- 1/2 teaspoon Salt
- 1/2 teaspoon Crushed Red Pepper
- 1/4 cup grated Parmesan Cheese
Method
Place olive oil in small sauté pan and heat over medium heat; add onions and cook until tender but do not brown; add garlic, oregano, salt and red peppers and remove from heat. Set aside until ready to use.
Panning and Baking Method
Once dough has double in bulk, divide in half. Spray (2) 9 inch round pans with olive oil pan coating. Gently press each half of dough into a pan and make dimples with fingers; set pans in a warm place and cover with a towel; allow to raise until double in bulk or about 30 minutes.
Once pans of dough are ready place 1/2 of the garlic and onion topping on top of each pan of dough, sprinkle with Parmesan cheese, and re-dimple, if needed, and place into hot oven. Bake bread for about 25 minutes or until golden brown. Bon Appetito!
 Cabbage Roll I was stuffing some cabbage rolls this evening when Mia remarked that I had rarely ever made them. I must be a bit “thick”, she loves them, they are very easy to prepare and don’t strain the budget. I’ll have to keep cabbage rolls top of mind.
I have made cabbage rolls a number of ways; stuffed with meat, stuffed with rice and a combination of the two. Tonight I stuffed them with a ground beef mixture I use to make stuffed piquillo chilies.
Cabbage Roll Ingredients
- 1/2 pound lean Ground Beef
- 1/2 medium Onion
- 1/2 teaspoon ground Black Pepper
- 1 teaspoon Kosher Salt
- 1/2 teaspoon ground Celery Seed
- 1/2 teaspoon Sweet Paprika
- 2 tablespoons Flour
- 6 Cabbage Leaves
- 1 small can Tomato Sauce
Method
Preheat oven 350° – coat small casserole dish with vegetable oil
Break hamburger up into a skillet and start cooking over low heat; grate onion into meat; add seasonings. Continue cooking and breaking up meat entirely so there are no clumps. It will take approximately 8 minutes. Add flour and mix in well and continue to cook for additional 2 minutes until meat mixture is bound together.
Bring 2 quarts of water to boil and drop cabbage leaves into water. Cook for about 2 minutes, remove from water to a work surface. Place 1/6th of meat mixture into each leaf, roll up and fold end under. Place roll into baking dish; finish all rolls and cover with tomato sauce. Bake in oven for 15 to 20 minutes.
Tips for success
Use the best quality, leanest ground beef you can find.
 Cabbage Roll
|
|
