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Archive for October, 2010

Ugly apple pie

The apples are ugly, not the pie. Keep the intact fruit to snack on and cut up all the ugly fruit. One bad apple can ruin the bunch, but a bunch of bad apples can make an impressive apple pie.

Preheat the oven to 425 degrees. Scrub the apples, peel and slice. Store in water that has been acidulated, that is, had some acid added to it, lemon juice or citric acid are best. Start with at least 3 pounds of apples and use up to 4 1/2. Prebake your pie crust. Reduce the oven heat to 350 degrees. Drain the apples well and combine with

3/4 cup sugar

4 Tablespoons cornstarch

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/4 teaspoon nutmeg

Mix well and let sit for 10-15 minutes. Pour into baked pie shell and spread on top of the apples a streusel of

4 Tablespoons butter

4 Tablespoons flour

2/3 cup sugar

blend well, until crumbly, add

1/2 cup chopped nuts

Bake at 350 for 30-45 minutes. Allow to cool completely before serving.

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Osso Buco

Fry the shanks, dredged in seasoned flour

Now add the parcooked potatoes

Spoon tender, packed with flavor, slow braised veal hindshanks equal osso buco. This recipe is for three small shanks, about 15-20 dollars. Let the meat come to room temp. Prepare a dredge of one cup flour, one teaspoon salt, one half teaspoon pepper. Mix well, over several minutes, repeatedly dredge the shanks in the flour mix to create a thick crust. Brown the shanks in a couple of Tablespoons of hot veal fat or olive oil. Monitor the top and bottom of your shanks, the top is the wide mouth of the marrow. Brown the top first and then leave right side up for the entirety of the cooking. If they are cooked upside down, the marrow will

Plated with braised boc choi

Out of the oven, finishing the sauce

fall out. Once browned remove and reserve. Sautee in the hot fat –

1 onion diced

3 ribs celery diced

1 carrot diced

6 cloves garlic sliced thin

Caramelize the vegetables well, deglaze with brown beer, red wine, vermouth, or water. Cook off the alcohol and return the shanks to the pan. Add veal stock or water to cover the shanks completely. Cover your braising pan and put into a 275 degree oven for three hours. In the meantime blanch your potatoes. We used baby purple potatoes from a local farm. Cook the potatoes about halfway, chill, and reserve.  Throw the potatoes in the braising pot for the last hour of cooking. Chop the herbs for the sauce.

1 Tablepoon fresh parsley

1 leaf fresh sage

1 teaspoon fresh thyme

1 teaspoon fresh rosemary

After the shanks are cooked, remove them and the potatoes from their liquor. Keep warm. Transfer liquor to a saucepot, remove the grease. Add chopped herbs, season with salt and pepper. Serve with braised greens of some sort, last night we had boc choi.

 

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Assembled ingredients

Mix hot fat and sugar into nuts and bran

Simple to make, stores well, we serve it with almond milk. Preheat oven to 300 degrees.

3 cups oats

Spread on a cookie sheet and toast, stirring every 5 minutes, for 15 minutes. In the meantime, combine in a small saucepan,

1/2 cup butter, oil, or virgin pressed coconut oil

1/2 cup honey, maple syrup, or brown sugar

1 Tablespoon molasses

No need to boil, but get it quite hot. Reserve hot. In a heatproof bowl, combine

1 cup wheat germ

1/2 cup bran

1 cup sliced almonds

1 cup shredded coconut

1/2 teaspoon salt (unless you are using salted butter.)

Add hot fat and sugar mix to dry ingredients, combine well. Add hot toasted oats, combine well. Return to cookie sheet and 300 degree oven. Toast for 45 minutes, stirring every ten. Allow to cool completely before serving. Do not add raisins, dates, or any other “wet” additions until service. Good Stuff!

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Cream of Tomato Soup

Milk, added cold to roux

Starting the roux. Butter and flour in equal parts

Wrote this recipe for my wife. Now she makes it for us regularly. You can use canned peeled tomatoes, but the effort of peeling your own is payed off generously in flavor. In a saucepot, start your roux, that is thickening agent in the soup.

4 Tablespoons butter

4 Tablespoons flour

melt, toast, even slighly brown, over low heat, and then add slowly

Onion, celery, and garlic, sauteed

Remove from heat soon after adding tomatoes

2 cups cold milk

Stir regularly and continue to cook over low heat until it reaches a gentle boil. Meanwhile in a large souppot, sautee in a small amount of olive oil

1 onion diced

3 ribs celery, diced

6 cloves garlic, minced

Cook until soft and add 1/2 cup white wine or chicken stock. Cook for a few minutes and add the hot, prepared white sauce. Simmer for twenty minutes and add 6 cups peeled, seeded tomatoes. Bring to a gentle boil and remove from heat. Season with salt, pepper, parsley, and basil. Good Stuff!

Served with olive oil and fresh basil

 

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Assembled ingredients for rouille

Striped bass fillet lathered with rouille

Fresh Caught striped bass. Heavenly texture and a flavor that cries for some fat and salt. The roast bell pepper rouille is used as a rub and a sauce.Our peppers came from the garden and were roasted at home, but this recipe works fine with canned or jarred roast peppers.

Roast Bell Pepper Rouille

1 egg yolk

Sauced on the plate with roast beets and their greens, baby fall squash, and cornmeal pudding.

1/2 cup roasted peppers

1 Tablespoon bread crumbs

1 garlic clove minced (on the microplane)

Puree all in you food processor, once homogenized, slowly add

1/4 cup olive oil

Refrigerate well before use. Stir well also. Good Stuff!

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Perfect Lemon Meringue Pie

Toasted Lemon Meringue Pie

In a saucepan combine -1 cup sugar

31/2 Tablespoons cornstarch

3 T flour1/4 teaspoon salt

11/2 cups water

cook until thickened and add

The zest of two lemons

1/3 cup lemon juice

mix well, remove from heat and add one at a time

3 egg yolks

then, 2 T butter, cut into chunks, once fully incorporated, pour into one cooked pie shell and bake in a 350 degree oven for 10-12 minutes remove and let cool slightly while preparing meringue.

In a saucepan combine 1/2 cup sugar and 2 T water. Bring to a boil and cook to 236 degrees. While sugar is cooking, begin whipping 4 egg whites with 1/2 teaspoon cream of tartar. When the whites are stiff, slowly, and carefully, add the cooked sugar syrup. Continue to whip until very stiff peaks form. Completely cover the pie with meringue, crust to crust. Bake for 10 or so minutes until golden brown. Cool completely before serving. This can take overnight. Good Stuff!

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Hello world!

Welcome to Chefchriskoz’s Recipe Blog. Here the chef will post recipes from his past, present, and future.

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