Posted on March 17th, 2017 No comments
With the recently departed Stella, and the oncoming snow for the weekend, it is time for some serious hearty food. And for this Texas boy, that means meat, and since I live in New York, I have no time to spend hours cooking, so that means the slow cooker.
Chili con carne, commonly known in American English as simply “chili”, is a spicy stew containing chili peppers, meat (usually beef), and often tomatoes and beans. Other seasonings may include garlic, onions, and cumin.
Geographic and personal tastes involve different types of meat and ingredients. Recipes provoke disputes among aficionados, some of whom insist that the word “chili” applies only to the basic dish, without beans and tomatoes. Chili con carne is a frequent dish for cook-offs and is used as an ingredient in other dishes.
From way back in my youth, these are the days my mother made chili, or Texas Red, no beans, no tomatoes, no mushrooms, no tofu, absolutely nothing fancy, just beef, stock, Allium, and capsicums, and perhaps some cumin, oregano, salt, pepper and other trace element style spices. (Alliums are the onion family, onion, garlic, etc, and capsicums are peppers.)
To quote a description:
Texas red if it walks the thin line just this side of indigestibility: damning the mouth that eats it and defying the stomach to digest it, the ingredients are hardly willing to lie in the same pot together.
If one looks at all the legends of how chili was discovered, there is one thing in common…. ABJECT POVERTY, so the meat involved is not going to be the best, but since it will be close to the horn or the hoof, I am sure it will have flavor beyond compare, and collagen beyond believe. (And this is a good thing….)
Posted on March 15th, 2017 No comments
The recent Winter Storm Stella has me going in an entirely different direction. Like straight up … As is straight up a mountain in the high Himalayas. When on thinks about what you see in all the mountain movies about the Himalayas. Himalayas, gurka’s, Curry and rice
Dhal (Lentil Curry) is usually a soup, this time made with our Asian chicken stock. But as always, we’ll look at some dried red peppers, or maybe serve with a hot pepper / vinegar finishing sauce on the side…
One could forgot the rice and serve over orzo, or perhaps riced potatoes, or even just with a couple of slices of crusty ciabatta.
Dahl bhat is a traditional South / Central Asian and staple dish which is essentially rice (bhat) and lentil soup (dal). This is a very common food in South Asian countries specially Nepal. In general eaten twice a day with another (usually spicy, maybe hot /sour) dish called tarkari which can be either vegetarian or non-vegetarian..
The recipes vary by locality, ethnic group, family, as well as the season. Dal generally contains lentils (different types are used according to taste), tomatoes, onion, chili and ginger along with herbs and spices such as coriander, garam-masala and turmeric.
Posted on March 13th, 2017 No comments
As the great storm stella barrels down upon us, bringing heavy snow, high winds and low temperatures, I feel a need, a need for stock, chicken stock, rich, spicy, liquid gold for the production of good soups, gravies, noodles, just about anything. This is a twist on my standard stock that adds an Asian taste to the stock. This would be a natural for the Chicken and Coconut soup, or as the broth component of a chicken curry, or as a broth for Thai noodles, or as the liquid for Dhal …
Stock is a flavored liquid preparation. It forms the basis of many dishes, particularly soups and sauces. Making stocks involves simmering animal bones or meat, seafood, or vegetables in water or wine, adding mirepoix or other aromatics for more flavor.
Traditionally, stock is made by simmering various ingredients in water. A newer approach is to use a pressure cooker. The ingredients may include some or all of the following:
Leftover cooked meat, such as that remaining on poultry carcasses, is often used along with the bones of the bird or joint. Fresh meat makes a superior stock, and cuts rich in connective tissue such as shin or shoulder of beef or veal are commonly recommended, either alone or added in lower proportions to the remains of cooked poultry, to provide a richer and fresher-tasting stock. Quantities recommended are in the ratio of 1 part fresh meat to 2 parts water. Pork, although a popular base for stock in Chinese cuisine, is considered unsuitable for stock in European cooking due to its greasiness(although 19th-century recipes for consomme and traditional aspic included slices of mild ham), and mutton was traditionally avoided due to the difficulty of avoiding the strong tallowy taint imparted from the fat.
Veal, beef, and chicken bones are most commonly used. The flavour of the stock comes from the cartilage and connective tissue in the bones. Connective tissue has collagen in it, which gets converted into gelatin that thickens the liquid. Stock made from bones needs to be simmered for longer than stock made from meat. Pressure cooking methods shorten the time necessary to extract the flavour from the bones.
Mirepoix is a combination of onions, carrots, celery, and sometimes other vegetables. Often, the less desirable parts of the vegetables that may not otherwise be eaten (such as carrot skins and celery cores and leaves) are used. The use of these parts is highly dependent upon the chef, as many do not appreciate the flavours that these portions impart.
Herbs and spices
The herbs and spices used depend on availability and local traditions. In classical cuisine, the use of a bouquet garni (or bag of herbs) consisting of parsley, bay leaves, a sprig of thyme, and possibly other herbs, is common. This is often placed in a sachet to make it easier to remove once the stock is cooked.
I am known to reserve chicken bones from spatchcocked chickens for the purpose of reenforcing my stock. (The addition of chicken feet will also add to the gelatin content)
Posted on March 12th, 2017 No comments
As I have been working on my bread, and baking almost every day, I find myself with the issue of too much bread.
I’ve stuffed loaves of Ciabatta into every backpack that has entered the lair, smuggled baguettes into the backseat of every car, and provided bags of rolls to the neighbors.
Time to start producing some posts to use that abundance.
As it is almost St. Patrick’s day, I am sure an Irish themed post would be appropriate. But I DETEST corned beef, and do not say that is caused by my not having a special brisket, or having it prepared a special way… (I’ve corned my own briskets …)
Sooo, Toasted Cheese, Irish toasted cheese… True comfort food. Then again not just “normal” grilled cheese, I hate “white bread” and loth “spreadable cheeses”. (Yes, I am still having intense nicotine cravings.. So pardon my intense distaste for many things..)
Uncooked cheese sandwiches simply require assembly of the cheese slices on the bread, along with any additions and condiments.
A grilled cheese sandwich is assembled and then heated until the bread crisps and the cheese melts, sometimes combined with an additional ingredient such as peppers, tomatoes or onions. Several different methods of heating the sandwich are used, depending on the region and personal preference. Common methods include being cooked on a griddle, grilled, fried in a pan or made in a panini grill or sandwich toaster (this method is more common in the United Kingdom where the sandwiches are normally called “toasted sandwiches” or “toasties”).
When making grilled cheese on an open griddle or pan, one side is cooked first, then the sandwich is flipped and cooked on the other side. The sandwich is finished when both sides are toasted and the cheese has melted. Butter, oil, or mayonnaise may first be spread on either the bread or the cooking surface in the case of butter and oil. An alternative technique is to toast or grill each half of the sandwich separately, then combine them.
When using butter best results are achieved at a medium heat. This prevents the milk solids in butter from burning and allows sufficient time for heat to thoroughly penetrate the sandwich and melt the cheese without burning the bread. A crispy golden-brown crust with a melted cheese center is a commonly preferred level of preparedness. Cooking times can vary depending on pan dimensions, ability to control the intensity of the heat source, bread type, cheese variety and overall thickness of pre-cooked sandwich.
There is only one pan for this, CAST IRON, if one is good, two are better. For this what is needed is two cast iron griddles, or a heavy cast iron skillet and a griddle. Similar to this:
One Note: These are great heat “batteries”, so when handling, USE KITCHEN MIT’s or POT HOLDERS.. When hot they are branding irons for the unaware..
Posted on March 11th, 2017 No comments
My last several forays into breads have been less than satisfactory, a combination of being out of practice, old flour, old yeast, and a starter that was “ok” but not great. And as one of my loyal critics have said the posts lacked that “RogueChef” flair.
Time to get serious..
I have some “Pâte Fermentée”, or “old dough” from my last experiment in baguettes, as per wikipedia:
Old dough (pâte fermentée) may be made with yeast or sourdough cultures, and in essence consists of a piece of dough reserved from a previous batch, with more flour and water added to feed the remaining flora. Because this is a piece of old dough, it has the typical ingredient of salt to distinguish it from other pre-ferments. Once old dough had rested for an additional 10 hours of age, the French named it Levain de Chef.
I’ll use that, along with a new dough in an attempt to sort out a few Ciabatta loaves. I’ll also incorporate a good percentage of whole wheat flour to add some taste and texture.
Using Paul Hollywood’s dough formulation, I’ll replace 100g of the strong white flour with a whole wheat flour. (Yes, I dare take liberties with his formula, he may take liberties with any of my recipes he cares to.)
As the weather has take a turn for the cold and nasty, this will make a great accompaniment for a hearty soup or stew.
Posted on March 7th, 2017 No comments
Just a bit of bread porn to start the morn…
I’ve become a great fan of “The Great British Baking Show”, and the follow on series, “Masterclass”. Paul Hollywood and Mary Berry, produce some absolute miracles, but then again they are “Masters”.
It does inspire me to tackle some of the most fiendish of recipes. We all know the ones, the 5 ingredients, intense technique ones. Like Baguettes…
One item of of this is to use a square cambro to help shape the dough, how to tell a sourdough has risen, and the patience to let it rise …
As one makes more and more bread, one will start to see the various stages of doughs, and develop a feel for when a dough is mixed, when it has developed gluten, when it has risen, when it is truly done. In the mean time, flour is cheap, cigarettes are expensive, and it will taste good anyway.
One will need a couche for this…
Alternatively, a couche (pronounced koosh) or proofing cloth can be used on which to proof dough. Couches are generally made of linen or other coarse material to which the dough will not readily stick and are left unwashed, so as to let flour collect in them, increasing their non-stick properties. A couche is typically used for longer loaves, such as baguettes. The loaves are laid on top of the couche, and folds are placed in the linen to separate and support the loaves.