Thread: The Recipe Box

Hello All,
Some have asked, so here is the recipe for the bread made here. it is VERY kid-friendly.
You will notice that the instructions are directed at kiddies.

You will need:
1 cup (250 mL) warm water, 2 teaspoon (10 mL) instant yeast, 1 teaspoon (5 mL) salt, 2 tablespoon (30 mL) vegetable oil, 3 tablespoon (45 mL) white sugar, 3 cups (750 mL) bread flour. Note: I have successfully substituted 3 cup bread flour for 2 cup bread flour + 1 cup whole wheat flour. The dough is a bit drier, though.

Instruction:
1. In a large bowl, mix flour, instant yeast, and sugar. Stir to combine. A whisk works well for the kiddies
2. Add salt and mix (you add salt last so it does not kill the yeast through direct contact)
3. In another bowl, mix water and oil. Gradually add the wet ingredients to the dry, stirring until the dough starts to come together. If it seems slightly too dry, add 1 tablespoon (15mL) of water. (I have found I have to add more than 1Tsp of water if I use whole wheat flour)
4. Put dough onto lightly floured counter or cutting board, and knead for 5 minutes until smooth and moist on the exterior, but not sticky
5. Cover with sticky wrapping film and allow to rest for 10 minutes
6. Shape into a loaf and place into 8.5 inch x 4.5 inch (21 cm x 11 cm) greased loaf pan
7. Let rise in warm spot until doubled (about 45 minutes)
8. Place in preheated oven at 350F (180C) and bake uncovered, on middle rack, for 40-45 minutes, until top is browned and crusty (if top is browning too quickly, just cover with foil)
9. Allow to cool before slicing

The final touch: Use your imagination to add some savoury or sweet to the loaf. Before adding the liquid, mix a teaspoon of cinnamon and half a cup of raisins into the flour for a sweet morning treat. You can also add a couple teaspoons of your favourite herbs. Half a cup of aged cheddar will give the loaf yet another twist. Your imagination is the limit

Ref.: "All you need is Cheese"

Braised Chicken in Red Wine Vinegar


This is a dish I've made for years. It's not my recipe but one I've memorized over time having made it so often. It was originally published by Paul Bocuse and was a recipe established in the 60’s or 70’s – a time when the combo of vinegar and chicken was all the rage in France. It's a grounding recipe for me, a standard that I return to when I feel I need to get my legs under me again or when I simply want to eat an uncomplicated meal. It's a recipe that works at anytime of the year. It's homey, it's French, and it something I never tire of. And if you've recently made a fresh pot of stock, there's no better time to make it.


1 chicken cut into 8 pieces or alternatively you can use all thighs
Flour for dusting the chicken
Salt, pepper
Two tbl butter, one tbl olive oil
1 head garlic, cloves separated but not peeled
Two tomatoes the size of a baseball, peeled seeded and diced
1 cup of best quality red wine vinegar
2 cups of white chicken stock
2 tbl crème fraiche
6 tbl unsalted butter
2 tbl chopped tarragon

Season the chicken with S&P. In a high sided sauté pan, heat the oil and butter. Season the chicken wit salt and pepper. Dust the chicken in flour and add to the hot oil/butter. Brown the chicken on one side, then add the garlic cloves , tucking them in the gaps of the browning chicken. Flip and brown on the other side. Add the tomato and vinegar and bring to a simmer. Cover and braise for at least 20 minutes. Remove the chicken and keep warm. Add the stock to the pan and scrape ip any bits sticking to the pan. Reduce this to a thickened sauce and strain through a fine mesh sieve, pressing hard on the garlic to extract as much flavor as possible. Add the crème fraiche and tarragon. Then whisk in the butter assuring it emulsifies. Plate the chicken and cover generously with the sauce. Serve with rice pilaf and a sweet vegetable.

Spaghetti alla Carbonara




1 lb spaghetti
2 tbl olive oil
4 oz smoked pancetta or bacon, cut into strips
4 cloves minced garlic
2 eggs
1 cup grated parm cheese
Pepper
Parlsley, chopped

Boil the pasta with a generous amount of salt. While the pasta cooks, sauté the pancetta in the oil until crisp. Remove and add the garlic but don’t brown it. Blend the eggs and parm cheese. Set aside. When the pasta is done, reserve about a cup of the pasta water. Add the pasta to the pan with the garlic and the pancetta and season with pepper. Toss to coat well. Remove the pan from the heat and add the egg/cheese mixture, stirring and tossing to coat and not allowing the egg to scramble. Thin the sauce out with the reserved pasta water as necessary. Stir in some chopped parsley and add more cheese as desired.

Fillet of sole in its own juices with chives


4 fillets of sole or turbot
2 tsp unsalted butter
1 tsp lemon juice
salt, pepper

4 shallots, chopped
8 white mushrooms finely sliced
1-2 tbls minced chives
20g/3/4oz cold diced butter
6 tbl white wine
4 tbl water or fish stock
1 tbl heavy cream
40 g / 1.5 oz cold diced butter
lemon juice
1 tsp whole grain mustard (optional)

Melt the the two tsp of unsalted butter and add the lemon, a good pinch of salt, and a little pepper. Brush this over the fish and place in the refrigerator.

Preheat your oven to 350. In a skillet just large enough to hold the fish, sweat the chopped shallots (do not saute, keep them without color- very low sizzle) in the first 20g of butter for about 4 minutes. Add the mushrooms and continue to cook slowly for another minute. Add the wine and just bring to a boil. Add the 2 tbl of water or stock. Bring the mushrooms and shallots to the center of the pan to make a bed for the fish to lay on. Place the fish on the mushrooms and cover the pan with either a lid or some aluminum foil and place into the hot oven for 6-8 minutes depending on how thick the fish is. Don't overcook. When done, remove the fish to warm plates and strain the liquid in the pan through a fine sieve into a small sauce pan. Add the cream and reduce only slightly. Add the chives and whisk in the remaining 40g of butter but don't let this boil or it will break. Adjust the seasoning and give it a good squeeze of lemon to lift the sauce. If using, add the mustard at the last second. Serve with the fish.

This isn't a 'Recipe' it's a 'Procedure' to allow you to have pre-cooked chicken for use in Recipes.

Needed:

1 Very large kettle/I use a canning kettle
1 Whole Bodied Chicken

Fill the kettle with water, leaving enough room for the chicken and extra space for when the water comes to a boil.

After the kettle is full, cover it and set the heat to High.

While the kettle is coming to a boil, remove the giblets and wash the chicken then set aside.

Once the kettle is boiling use a long handled spoon inserted into the body cavity then Carefully slide the chicken into the boiling water.

Wait until the water 'settles down' then use the spoon and Carefully remove the chicken from the kettle and place on a plate. (Be VERY CAREFUL as the hot water will run from the body cavity down the spoon's handle)!

Note:

You will find that the chicken is 'PUFFED' the boiling water has seared it inside and out.

Bring the water back to a boil and once boiling, turn the heat off and Carefully return the chicken to the kettle. cover the kettle and set a timer for 60 minutes.

Carefully remove the chicken promptly at one hour and place on a clean plate. (Be VERY CAREFUL as the hot water will run from the body cavity down the spoon's handle)!

Allow to cool only long enough to remove the skin and then de-bone, cool and then use or store.

Note:

You will find that the chicken meat has 'color' this is because the bird hasn't been boiled to death! If you have any concerns, use an instant thermometer to check internal temps immediately after you remove the chicken the second time. You will find that the chicken is indeed Fully Cooked.

This method leaves so much flavor and texture to the chicken.

You can also save some of the cooking water and reduce it then add the left over bones, some carrot, onion, celery and make a really nice stock.

Originally Posted by cudarunner

This isn't a 'Recipe' it's a 'Procedure' to allow you to have pre-cooked chicken for use in Recipes.

Needed:

1 Very large kettle/I use a canning kettle
1 Whole Bodied Chicken

Fill the kettle with water, leaving enough room for the chicken and extra space for when the water comes to a boil.

After the kettle is full, cover it and set the heat to High.

While the kettle is coming to a boil, remove the giblets and wash the chicken then set aside.

Once the kettle is boiling use a long handled spoon inserted into the body cavity then Carefully slide the chicken into the boiling water.

Wait until the water 'settles down' then use the spoon and Carefully remove the chicken from the kettle and place on a plate. (Be VERY CAREFUL as the hot water will run from the body cavity down the spoon's handle)!

Note:

You will find that the chicken is 'PUFFED' the boiling water has seared it inside and out.

Bring the water back to a boil and once boiling, turn the heat off and Carefully return the chicken to the kettle. cover the kettle and set a timer for 60 minutes.

Carefully remove the chicken promptly at one hour and place on a clean plate. (Be VERY CAREFUL as the hot water will run from the body cavity down the spoon's handle)!

Allow to cool only long enough to remove the skin and then de-bone, cool and then use or store.

Note:

You will find that the chicken meat has 'color' this is because the bird hasn't been boiled to death! If you have any concerns, use an instant thermometer to check internal temps immediately after you remove the chicken the second time. You will find that the chicken is indeed Fully Cooked.

This method leaves so much flavor and texture to the chicken.

You can also save some of the cooking water and reduce it then add the left over bones, some carrot, onion, celery and make a really nice stock.

This seems to be a procedure for whole chicken poaching, which it is.
From memory, I poach whole, skin on, bone in, chicken breasts by placing in boiling water then simmer for 20 minutes. Remove from heat and let sit covered till fairly well cooled.
The result is incredibly moist tender chicken breast meat for salads, sammies, or whatever.
I can picture the same result with your whole chicken.

A Manly Man's Supper aka Beef and Bacon Pie
This is my adaptation to a dish I posted in the "just wanted to share tonight's dinner" thread. The original recipe was for a meal depicted in A game of Thrones book series.
Ingredients:

16 strips bacon, around 12 for lattice w/extra for pie filling
2 T butter
1 onion, diced
1 carrot, cut into small chunks
1/2 medium potato, cubed
1 1/2 lbs stew meat, cut into bite sizes
2 T all purpose flour
1/2 cup beef broth
Salt and pepper to taste
A large pinch of savory herb, or mix of herbs
1 pie crust
9 inch pie pan

Preheat oven to 400F

Weave bacon strips into lattice. Place on baking sheet with high edges so bacon grease does not spill out. Bake for 15 to 20 minutes. Set aside to cool.

Melt butter in pan over medium heat. Add onion,carrot, and potato and cook until onion is golden and soft. Sift, sprinkle, or toss beef cubes until each piece is covered. Add beef to pan with vegetables and stir over low heat for 5 minutes. Stir in any extra flour and cook 1 minute longer.

Add beef broth, salt, pepper, and herb Mix well and simmer for 10 minutes, until gravy has formed. Let mixture cool.

Place pie pan upside down on bacon lattice. Cut outline of pie into bacon lattice. Crumble left over bacon into filling.

Place pastry crust into pan. Extra dough should fall out over edge of pan . Pour beef-vegetable filling into the shell. Cover with bacon lattice. Fold extra dough over edge of lattice and crimp. Bake for about 40 minutes.

Rye Bread (makes two loaves)

MIXTURE A
1 cup water
1/4 cup of fennell seeds
1/4 cup molasses
1/3 cup sugar
1 cup water
1 tablespoon salt


Boil the fennel seeds in 1 cup of water (about 5 minutes)
Drain and strain, then discard seeds add more water to liquid to make 1 cup.
Mix in this liquid: molasses, sugar, salt and the other 1 cup of water.
Then allow to cool to room temperature.

MIXTURE B
2 yeast
2 teaspoons sugar
1/2 cup of warm water
Mix the yeast in water, with the sugar. Let rise for 10 minutes.


Stir MIXTURE B into MIXTURE A and add 2 Table spoons of (non-melted) shortening.(When out of shortening, I've substituted the same amount of coconut oil, which good success)
Mix well.

MIXTURE C
2.5 cups white flour
3.5 cups rye four
1 cup graham flour (if not available, increase rye flour by same amount)
2 teaspoons of caraway seeds

Add these MIXTURE C to the mixture above (A+B). Kneed well until smooth (may require more water)

Let rise until double in bulk. Knead down again and form into two loaves. Let rise again.

Bake at 375F for 30-40 minutes, depending on your oven. I can tell it's done when I tap on it, and it sounds hollow.

My first attempt at this recipe can be found here.

Originally Posted by Hirlau

Pickle & Peanut butter Sandwich

2-slices of white bread, fresh
1-tablespoon of Jif Creamy Peanut Butter
1-medium or large, whole Vlasic Dill pickle (can be a Kosher Dill pickle)

Take the two slices of bread, lay them on a plate. Take a butter knife out of the drawer & scoop out "1" tablespoon of Jif Creamy peanut butter. Use the butter knife to spead the peanut butter on "1" of the slices of bread.
Next use a sharp kitchen knife to evenly slice the Dill pickle length wise. Place the slices of Dill pickle onto the freshly spread peanut butter. Then cover the top of the spread Dill slices with the other slice of fresh bread.

You now have a pickle/peanut butter sandwich,,, eat slowly & enjoy.

This isn't the first time I've heard of this concoction. Years ago, when I first started running a charter boat from Winchester Bay, Oregon, the guy who ran the charter BECKY LYNN would very frequently order for his lunch, over an open frequency radio, a dill pickle and peanut butter sandwich. Upon doing so, he would subject himself to a ribald mocking from the rest of the charter boat captains, me included.

One day, years later, while in my kitchen w/all the necessary ingredients for this special sandwich at hand I recalled that man's odd lunch order. So I whipped one up; a peanut butter and dill pickle sandwich. They are actually very good assuming that you like the constituent ingredients. I wish I could now tell the old timer that his weird obsession was good indeed, but he's since crossed over to the far side of the Jordan.

Here's the recipe for Corn Pudding. It's not a dessert but a side dish. With that said it is very creamy and nice. Credit for the original is at the end.

Corn Pudding

1 pint whipping cream
4 large eggs, beaten
24 to 32 ounces fresh or frozen petite corn, white or yellow kernels (fresh is best but frozen works well)
2 Tablespoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper (fresh ground is best)

If using fresh corn, remove husks and silks. Using a sharp knife cut the kernels from the cob being very careful not to cut too deeply and cut into the cob; then using the back of the knife scrape the cob to remove the remaining corn. If using frozen corn, thaw the corn in a colander. Allow to drain very well. I chop the frozen corn up a little in my food processor, but don’t cream it. Let it have a rough texture, the fresh should be fine as is.

Preheat oven to 325 degrees.

Mix all ingredients well. Butter a 2 quart baking dish; pour the mixture into the baking dish. Place baking dish on the center rack of the preheated oven. Bake at 325 degrees for 60 to 75 minutes or until the top is golden brown.

Serve Hot

Original Corn Pudding
(White House Cookbook Copyright 1887/Copyright 1889)

This is a Virginia dish. Scrape the substance out of twelve ears of tender green, uncooked corn (it is better scraped than grated, as you do not get those husky particles which you cannot avoid with a grater); add yolks and whites, beaten separately, of four eggs, a teaspoon of sugar, the same of flour mixed in a tablespoonful of butter, a small quantity of salt and pepper, and one pint of milk. Bake about half or three quarters of an hour.