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Jumat, 21 Februari 2014
Apple Cider Glazed Pork Chops – Great Recipe No Bones About It
First of all, it had me recalling the old, “if it doesn’t have a bone in it, it’s really not a chop.” Of course, search engines being what they are, we were forced to use the oxymoronic “boneless, center-cut pork chops” instead of the traffic stunting “pork medallions.” Not a big deal, but worth mentioning in case you’re ever backed into a corner during a heated, butchery-related water cooler debate.
Secondly, I remembered I need to redo that demo I did for another website many years ago, on how to cut your own boneless, center-cut pork chops, thereby saving some cash. It’s a quick and simple trick, and one I’m sure many of you will remind me I forgot about in a few weeks.
Anyway, the glossy glaze is really easy, and while there’s no starch or extra butter involved, it reduces quickly to a thick, rich, sweet-tart apple syrup. The rosemary and pepper flakes were the perfect accents for me, but this is a technique that begs for your own personal touches. I hope you give this simple and very tasty pork “chop” recipe a try soon. Enjoy!
Ingredients for 6 chops:
1 tbsp vegetable oil
1 tbsp butter
6 boneless center-cut pork chops (6-8 oz each)
salt and pepper to taste
3 cloves minced garlic
1/4 cup apple cider vinegar
2 cups apple cider
1 tsp Dijon mustard
1 tsp minced rosemary
pinch of red chili flakes
Senin, 10 Februari 2014
How to Cook a Turkey Part 2 All About the Gravy
Gravy is the lifeblood of any real thanksgiving feast. It will moisten the driest turkey, and saturate the most solid stuffing. Lumpy mashed potatoes are no match for its slow-moving seduction. I like gravy, I like it a lot.This is Part 2 in the How to Cook a Turkey miniseries. We join the turkey in progress, with about an hour left to cook. As youll see, the foil is removed, the turkey browns beautifully, and then it’s time to get our gravy on. I hope this video recipe leads you to a nice boat of gravy at your holiday table, and even though your turkey will be moist and tender, youll have this liquid love on hand just in case.
A few words for you advanced turkey chefs. These video recipes are intended for the novice chefs among us, which is why I tried to use a minimum of steps. There was no brining, frying, injecting, smoking, bagging, or upside-downing. Thats not to say I dont appreciate all those techniques, and the endless quest for turkey perfection. So, enjoy your turkey no matter what you did to it.Gravy Ingredients:
3 cups cooking liquid from turkey pan (fat removed)
4 cups turkey stock from the neck
1/2 cup cooked onions from pan
*2-3 tbsp turkey fat
*1 tbsp butter
*1/4 cup flour
salt and pepper to taste
1 tbsp chopped sage
*double for thick gravy
Jumat, 07 Februari 2014
Mad about Macarons
Im a member of the UK Food Bloggers Association (UKFB) and I host the Ive Blogged group, which allows Food Bloggers to let other members know when they have blogged a new recipe or food related post on their blog. We recently made 100 members and I had a giveaway of a River Cottage Diary. However, as it was over the holiday period only two bloggers signed up to win the diary. In the end I sent one to each of them, congratulations to Choclette and The Kitchen Maid.
However, after the giveaway was closed I was contacted by Jill Colonna, another member of UKFB who has written an amazing book Mad about Macarons and Jill kindly offered me a copy of her book to give away on my UKFB group.
What is so amazing about this book is the detail that Jill goes into to help you make the perfect Macaron. There are all kinds of different versions in a variety of colours.
and the book even includes recipes for savoury Macarons, like Thai Green Curry Macarons.
Jill has even thought of including some recipes for what to do with the egg yolks that are left when you have made your macrons!
If you would like to take part in the giveway, come on over and join the Ive Blogged group at UKFB.
Rabu, 05 Februari 2014
Cooking Grass Fed Beef Episode 5 – Homemade Beef Stock Theres Nothing Funny About It
This video recipe for Homemade Beef Stock is the fifth in a series of videos Im doing with grass-fed beef from Steve Normanton, focusing on how to cook the various cuts.Normally when I get my package from Steve, I look to see what I have to work with and then decide what recipe would best show off the meat. This time I had no such decisions to make. When I saw this beautiful box of bones I knew there was only one option – a classic beef stock.
You know I like my cartons of ready-to-use stocks and broths. For the busy home cook they offer an easy way to have an array of cooking liquids on hand, which significantly expands anyones recipe repertoire. Those recipes that say "add 3 cups of beef broth, or water," dont really mean that.
But when beef bones are available, making your own is a great idea. Not only will you be thrilled with the flavor of homemade stock, but youll save a ton over those handy, but expensive cartons.
One statistical oddity to share – after watching this video I realized there wasnt one humorous moment in the entire thing. No bad puns, no pithy observations, no obscure references, no intentionally mispronounced words, nothing.
How ironic that the day I learn weve won Saveur Magazines 1st Annual Best Food Blog Award for Most Innovative Video Content, I post this culinary cure for insomnia. Now thats funny! Enjoy.
Ingredients:
1 tablespoon vegetable oil
1 large yellow onion, cut in 8ths
2 large carrots, cut in 1-inch chunks
2 stalks celery, cut in 1-inch chunks
5 pounds beef marrow bones
2 teaspoon tomato paste
8 whole black peppercorns
1 bay leaf
5 quarts cold water
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