Finals are coming!

So finals aren't far away and our practical to perform is a Warm Salmon Nicoise Salad.  I had not only never had it but had also never heard of it.  I figured I better start practicing.  Tonight for dinner I practiced the salmon part of the salad.  I have to say now that I have made more fish I am starting to warm up to it.  I really liked the salmon I made tonight and it was SUPER easy!  All I needed was a nice salmon fillet, some salt, pepper, sugar and some oil.  Season your fillet to taste with the salt, pepper and sugar.  Heat you your pan and add oil to coat  the bottom.  When the oil is heated, lay your salmon in presentation side down.  Leave it alone for 2 minutes.  I know it is hard to fight the urge to move your food around but you have to just let it be.  After 2 minutes flip and let it cook for an additional minute or so.  Now my fillet was on the thicker side so I let mine cook a little longer but it was about 2 inches thick and looked very undercooked in the middle.  I am not a big fan of sushi so I needed to have it cooked a little longer.  It was great!  Lots of flavor with very little effort.

The fillet

I had also made some garlic mashed potato's with caramelized onions and broccoli to go with the salmon.  I waited to cook the salmon after the potato's were done and mashed because it doesn't take very long.  The potato's stayed warm and the salmon was perfect.  Hailey had seconds.

Dinner is done!

Chicken and Dumplings

Hi everyone, I know, long time no post.  So the latest in my recipe collection is Chicken and Dumplings.  Now as with most of the stuff I have been making, I have never had Chicken and Dumplings before.  I know, strange with as many times as I have been to Cracker Barrel.  So I used Paula Dean's recipe I found on www.foodnetwork.com and added some tarragon to my dumplings because I had read about that on a different recipe.

Now I got all of my ingredients out and got started.  The first thing I got to do was quarter my chicken to make the stock.  Now I don't know why the call it "quartering" it because you cut it into 8 pieces not 4 but what ever.  I did ok on it, I do need some practice.  The hardest part was getting the back bone out.  I was able to separate my legs into the thigh and drumstick with minimal hacking.  I was very proud of the fact that I could locate my tenderloin parts under the breast.  As we would say in the Navy, learning is occurring.
Now the recipe said to let it simmer for 40 min but I think I let it stay in a little longer than that.  No more than an hour though.  The chicken comes out and cools enough to touch it to take the skin and bones off then back in the stock it went.  Now at this point I was seriously starting to think I had too much stock in my pot.  It seemed really thin and I was expecting it to get thicker with the cream of chicken soup that was added to it.  But I went with it, like I said, I had never had it before so what did I know.  So I let it simmer longer to try to reduce it down.

My Stock

Now those of you that know me know that I am on Facebook...a lot, so when I thought it was still too thin I turned to my Facebook peeps that had had it before and asked questions...(thanks Jessica if you are reading this).  I hadn't put my dumplings in yet and was assured that it would thicken some with them in there.  It did.  Still not as much as I had hoped but I think it is because I didn't let the dumplings simmer long enough.  The recipe said for about 4 minutes but a guy from my class says he does it for 12 covered and then another 12 uncovered.  Too bad I didn't get that post until after I had served it.  I did have it for lunch today and it was great.  I have to say I really liked the stock made from simmering the whole quartered chicken.  It was packed with flavor.

Rolled dumplings

cut in about 2 inch pieces

dumplings with tarragon

If you have a recipe for Chicken and Dumplings that you love please send it my way.  I would like to try them again, and please don't forget to add how long to cook the dumplings!

Chicken and Dumplings with a side of toasted wheat bread

The Amazing Arancini

I have found a new love and it's name is Arancini.  It is an Italian appetizer made from a nice rich and creamy risotto with mozzarella cheese and FRIED.  The recipe I chose to use is from Giada De Laurentiis from the Food Network.  Now I did have to modify it a little bit.  The store I was at happened to be out of porcini mushrooms so I used baby bella's and skipped the button mushrooms as well.  I also added about twice as much white wine than what the recipe called for.  Now this recipe does take some time so be sure to give yourself plenty or make your risotto a day in advance.  It needs some time to cool before you make it into your balls.  Don't want to burn your hands!

So the first thing you do is make the risotto.  It will take at least a half hour to make this not including the prep.  The mushrooms need to be sauteed prior to being added to the rice.  Also, it seems like 8 cups of stock is a lot but you really will use all of it.  The key is to keep adding the stock one ladle at a time and continuously stir the rice around.  This helps break it down the rice and get it creamy.  This is also where I would taste it and see if it needs more wine.  I think I need to find a good dry wine to use.  I used a Pinot Grigio but think that I will try a Chardonnay next time.  If anyone has a suggestion for a good dry white I will be more than appreciative.

Simmering Risotto

close-up of the creamy risotto

So once our risotto is made and you have resisted the temptation to eat it all, let it cool and cut your mozzarella cheese into small quarter inch square cubes.  Chef also suggested that cooked Italian sausage is good too, maybe next time I will try that out.  Scoop some risotto in your hand (yes, you will get messy) and place a piece of mozzarella in the middle and form a ball around it.  Once this is done roll it around some Italian bread crumbs.  Then lightly fry them in a skillet.  A vegetable or canola oil should be used.  Once a nice golden color place on a plate with a paper towel to drain.  I did come across a few recipes that had a marinara sauce to dip them in but I thought the flavor of these ones didn't need a sauce.  I just shredded some more Parmesan cheese on the top for some garnish.  They were delicious but don't keep well so they need to be eaten shortly after you fry them.  My neighbor's got to sample some of the ones I made so I didn't have a bunch of left overs.

Arancini perfecto!

who want's to be my neighbor?

If you want to try this at home here is the recipe:

Ingredients

• Vegetable oil, for deep-frying
• 2 large eggs, beaten to blend
• 2 cups Risotto with Mushrooms and Peas, recipe follows, cooled
• 1/2 cup grated Parmesan
• 1 1/2 cups dried Italian-style bread crumbs
• 2 ounces mozzarella, cut into 1/2-inch cubes
• Salt

Directions

Pour enough oil in a heavy large saucepan to reach the depth of 3 inches. Heat the oil over medium heat to 350 degrees F.

Stir the eggs, risotto, Parmesan, and 1/2 cup of the bread crumbs in a large bowl to combine. Place the remaining breadcrumbs in a medium bowl. Using about 2 tablespoons of the risotto mixture for each, form the risotto mixture into 1 3/4-inch-diameter balls. Insert 1 cube of mozzarella into the center of each ball. Roll the balls in the bread crumbs to coat.

Working in batches, add the rice balls to the hot ail and cook until brown and heated through, turning them as necessary, about 4 minutes. Using a slotted spoon, transfer the rice balls to paper towels to drain. Season with salt. Let rest 2 minutes. Serve hot.

Mushroom Risotto with Peas:

• 8 cups canned low-salt chicken broth
• 1/2-ounce dried porcini mushrooms
• 1/4 cup unsalted butter
• 2 tablespoons olive oil
• 2 cups finely chopped onions
• 10 ounces white mushrooms, finely chopped
• 2 garlic cloves, minced
• 1 1/2 cups Arborio rice or short-grain white rice
• 2/3 cup dry white wine
• 3/4 cup frozen peas, thawed
• 2/3 cup grated Parmesan
• Salt and freshly ground black pepper, optional

Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.

Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 1 hour

Beer Brined Cornish Hens

Hello all, I am finally sitting down to write after making my hens last night.  I needed the motivation from my Godiva Dark Chocolate Hot Cocoa to get me to sit.  So where did we leave off?  Oh yes, we had put the hens in the fridge to brine for 24 hours.  So yesterday at around 3pm or so I started to get my mirepoix all cut and put in the bottom of my roasting pan.  I preheated my oven to 350 degrees then got the hens out.  I placed them breast side up on my cutting board and began to tress them.  I started by placing my twine under the back near the thighs and then pulled it across the thighs and tied them in a knot right at the cavity (filled the cavity with split garlic and two sprigs each of the savory herb).  I knotted it twice to make sure it was nice and tight.  Then I tucked the wings back and under it as if its arms were behind its head and getting a tan on the beach.  Then I put it around the wings, flipped it over and tied it on the back.  This should have the legs closed and the beast sticking out.  Then I flipped it back over breast side up and then tied it down at the bottom again.  Hopefully this makes some sense.  If not then then try to watch a video on youtube or just get a chicken and try it out.  There are many ways to tress it up.

My "Street Walker" Hens

My "Catholic Schoolgirl" Hens

I laid it on my mirepoix and then heavily seasoned it with salt and pepper.  Now into the oven.  After about 10 minutes I could smell the hens and I was getting hungry.  Ten more minutes and I went in for my first basting.  I gave them a little squirt with the olive oil and brushed it around.  15 more minutes and I basted them again.  After about an hour I took its temp to see if they were done.  If you don't know, the place to check the temp is in the thickest part of the thigh not in the breast.  The breast meat cooks faster so you will not get an accurate temp taking it there.  The temperature you are looking for is 165 degrees.  This rule goes for all forms of poultry.  Mine was ready to come out.  As much as I wanted to dig in I had to let it rest for about 10 minutes or so.  This rest period is so the juices in the meat get disbursed back into all of it.  This rest period should be done with all forms of meat, including roasts and steaks.  Just remember the thicker the meat, the longer it needs to rest.  A turkey should rest about 20 minutes or so before you carve it.  This will help your meat not dry out.

Ready for roasting...

Now I plated my hen with some simple couscous and my roasted mirepoix,  I ended up just mixing the two and it was delicious.  The hens had a great beer flavor but not an overwhelming one.  As you got further into the meat you could taste the garlic.  I had heard about tasting the layers in food but I think this was my first experience where I could recognize it.  I have to say DJ and I really enjoyed it as well as our sitter Abby that just happened to be coming to watch the kids as DJ and I headed out to the movie.  I will definitely try more things with beer.  I will just be sure to make it a good quality one!

Bon Appetit!

Cooking with beer.

Thought that beer would get some attention.  Yes today I have gotten my 2 Cornish hens ready for tomorrow and I have them in a brine.  My brine consists of 2 IPA beers (Single Wide IPA), they are from the Boulevard Brewing Company out of Kansas City Missouri.  They make Boulevard Wheat, one of my favorites if you are from the Midwest and want to try something good.  I also have about a half cup of brown sugar and about a an eight of a cup of salt in there as well.  You will want to stir it all up to try to dissolve the salt and brown sugar.  Lastly, there are about 6 garlic cloves, halved, floating around.  I will let these swim over night.

Now to really help the flavor get into the birds I used my fingers to gently pull away as much skin from the meat as possible with out tearing the skin.  I also placed the birds in breast side down.  That meat is the thickest so we want that part submerged.  Tomorrow when I take them out I will "tress" them or tie them up.  I have never tressed a bird before but it was demonstrated yesterday in class and since I so happen to have a couple ready for the roasting I will try it out.  For an average sized chicken you will need about 3 feet of twine to work with.  I went hunting for it today at my local grocery but couldn't find any to buy so I went back to the butcher, batted my eyes and flashed a big smile, then asked if they could help me find some.  They were kind enough give me some.  Lesson for the day, smiles and kindness .

I will take pictures of my tressing so you can get an idea of what to do.  Before I tie it up I will be filling the cavity with salt, pepper, savory.  The bottom of the roaster will have my mirepoix.  Now the mirepoix is something most of us have used for years but didn't know it had a name, it is the French term used for a mixture of celery, onions and carrots, the base to many soups and roast dishes.  They are used as an aromatic for foods.  The drippings from this will be wonderful for making a gravy.  The mixture amount should be half onion, a quarter celery and a quarter carrots.  Adding salt to these vegetables will also help draw out their flavor.  Try it next time on a soup and cook them on low to sweat them instead of saute and see how it tastes to you!  

Later this week

Hello everyone!  It has been a few days since I posted so I will let you know what I plan to make later this week, I was thinking that on Friday (since I have no classes or children at home) I would make some Cornish Game Hens and maybe try an attempt at the Arancini, fried balls of risotto!

Until then...keep cooking and let me know what YOU are making!

Me against the Eggs Benedict

So on Wed I invited my neighbor Karen over to have breakfast with me.  On the menu, Eggs Benedict with crab and asparagus.  I warned her that I was using her as a guinea pig for my blog so she was aware that it may not come out...at all.  So we started as we should, laying out all of our mise en place, getting the pots simmering and the toaster ready with a whole wheat English muffin waiting to be toasted.  My parsley was in my water for my poached eggs (lesson #1, take the parsley OUT of the water before you put your eggs in. Unless you are fond of funny looking eggs with branches sticking out of them), my crab legs are steaming in another pot.  When the crab was done I dropped in the asparagus.  This is also the time I started my first attempt at the Hollandaise sauce (yes, you read right, the first attempt).  So I cracked my 3 egg yolks in a bowl and mixed them and added my lemon juice with water. In another pan I had my butter melting.  It was now time to heat up the egg yolks, I poured them into a small saute and immediately got scrambled eggs.  I still added in my butter thinking if I whipped it enough that it would get creamy, yeah it didn't work.  I tried it again (lesson #2, if it didn't work look for more directions!) but this time I poured the eggs into the melted butter.  Again, not right.  So to not starve Karen, we layered the rest of the sandwich and it was delicious.  I really liked the flavors of the crab (real not any of the imitation crap) and the Canadian bacon together, then to add the egg yolk from the poached egg was so yummy.  I could have done with out the buttery scrambled eggs that were on the top. Also I put the other half of the muffin on the top and it looked funny, yeah, you only use the bottom half.

Those of you that know me know that I don't give up very easily so last night I subjected DJ to my quest to get the Hollandaise right.  Luckily for him I had my Foundations class earlier that day and got to ask my Chef what I had done wrong.  He told me to whip the eggs and cook them in my double boiler that way I can control the heat better by being able to take it off the heat if they get too thick.  It worked, well for the most part.  I still "broke" the sauce but it was WAY better than what I had the previous morning.   I think my butter was still too hot when I added it in but it was creamier like it should be. Unfortunetly, I was paying too much attention to whipping the sauce that I poached my eggs a little too long. I know, bummer.  I didn't get my velvety yolk that I love. The Hollandaise has not seen the last of me, I will be back, oh yes, I will be back.

Here are the recipes I used:
Eggs Benedict with Asparagus and Crab from

Sherri Leyendecker from food.com

• 1/4 cup parsley
• 1/4 cup vegetable oil
• 1 teaspoon vinegar
• 4 eggs
• 4 slices Canadian bacon, thin slices, cooked
• 2 English muffins
• 4 whole crab claws
• steamed asparagus

Hollandaise sauce

• 3 egg yolks
• 1 tablespoon hot water
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter, melted
• salt and pepper
Change Measurements: US | Metric

Directions:

Prep Time: 15 mins

Total Time: 30 mins

1. 1Steam asparagus till tender with 1 teaspoon of vinegar.
2. 2Steam crab till fully cooked.
3. 3Poach eggs with parsley.
4. 4Heat muffins and cut in half. Place eggs on muffin halfs. Add cooked bacon, crab and aspargus and top with hollandaise sauce.

1. ?