Thread: The Recipe Box

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.

Originally Posted by Neckbone

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.

I learned something like this from 'Danny Kaye Chicken Salad Recipe.' I make it fairly regularly. I have used a meat grinder, which is pretty cool, but most people who've tried it prefer 'pulled' chicken salad to the ground. I've done this as described in the recipe below.

Gentle boil for 10 minutes, remove from heat and leave covered for 45 minutes works a treat. I've never made the dressing described, only regular chicken salad with mayo, etc. Anyway .......... from Jacques Pepin and Danny Kaye ;

From “The Apprentice: My Life in the Kitchen” by Jacques Pepin, Houghton Mifflin Co, 2003. All notes are Jacques’.

“To most Americans, Danny Kaye is remembered as a splendid comedian and actor. I think of him as a friend and one of the finest cooks I have ever known. In every way, Danny was equal to or better than any trained chef. His technique was flawless. The speed at which he worked was on par with what you’d find in a Parisian brigade de cuisine. Danny taught me a great deal, mostly about Chinese cuisine, his specialty.

Whenever I traveled to Los Angeles, Danny picked me up at the airport and took me to his house, where we cooked Chinese or French food. His poached chicken was the best I have ever had.”

Serves 4

Chicken:

1 chicken, about 3 ½ #
½ cup sliced carrot
1 cup sliced onion
1 small leek, washed and left whole
1 rib celery, washed and left whole
1 teaspoon salt
¼ teaspoon black peppercorns
2 sprigs thyme
2 bay leaves
About 7 cups tepid water, enough to cover the chicken

Dressing:

2 Tablespoons Dijon mustard
1 Tablespoon white wine vinegar
1 teaspoon finely chopped garlic
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
½ teaspoon Tabasco
5 Tablespoons extra-virgin olive oil

Garnishes:
1 dozen Boston lettuce leaves
2 dozen fresh tarragon leaves

For the chicken:

Place the chicken breast side down in a tall narrow pot so it fits snugly at the bottom. Add remaining ingredients. Water should come about 1” above the chicken. Bring to a gentle boil, cover and let boil gently for 10 minutes. Remove from heat and let it sit in the hot broth for 45 minutes.

Remove the chicken from the pot, and set it aside on a platter to cool for a few minutes. (The stock can be strained and frozen for up to 6 months for use in soup.) Pick the meat from bones, discarding fat, skin and bones. Shred the meat with your fingers, following the grain and pulling it into strips. (The meat tastes better shredded than diced with a knife.)

Mix the dressing ingredients in a bowl large enough to hold the chicken salad. Add chicken shreds to dressing and toss well. Arrange the Boston lettuce leaves in a “nest” around the periphery of a platter, and spoon the room-temperature chicken salad into the center. Sprinkle with the tarragon leaves and serve.

For those of you who hang out in the breakfast car, here is an outstanding waffle recipe based on a yeast batter. It makes beautifully light and crispy waffles with a lacy texture. You'll want to let it ferment for at least an hour before you make them.

Waffles – Best Version


350 g pastry flour
50g malted milk powder
10g sugar
3.5g salt
4g baking soda
7g instant yeast
620g milk
115g melted butter
100g eggs

Sift the flour, malted milk powder, and baking soda into a mixing bowl. Add the yeast and salt to the dry ingredients. Add the sugar to the milk and heat the milk to 104 degrees. Add the melted butter and egg and whisk to combine. Add the wet ingredients to the dry and combine with a whisk. Allow the yeast to rise for about an hour or more. The longer the yeast is allowed to ferment, the better the texture of the waffle. Heat a waffle iron and cook for about three minutes.

Bolognese

4 tbls olive oil
1 head of garlic, sliced
2 large onions (or 3 medium), minced
6 celery stalks, minced
3 carrots, minced
1.5 lbs of ground pork
1.5 lbs of ground veal shoulder
.5 lbs ground pancetta
3 cans of tomato paste
1 bottle dry white wine
1.5 cups of milk
1 large bunch of thyme, tied
salt, pepper to taste

In a large Dutch oven, sweat the onion, celery, carrot and garlic in the olive oil over med heat. The veg should cook down considerably but do not brown. Once the veg begins to stick to the bottom regularly and has reduced in volume, add the meat and brown. During this phase, allow all of the meat juices to evaporate completely. Add the milk, tomato, wine, and thyme. Stir in the tomato ensure it dissolves in the liquid. Simmer for 2-3 hours to let the acid from the wine cook off. Adjust the seasoning with salt and pepper and remove the thyme.

I like to finish this on the pasta with a tbl of butter and a handful of grated Parmesan cheese.

Soup Pistou

8 oz pork rind or belly or some tough fatty piece
1 lb white beans, soaked overnight
1 large onion diced
1 large leek diced
6 medium carrots, diced
1 qt chicken stock
2 qts water
1 bouquet garni tied with leek leaves
2 zucchini, diced
8 oz green beans
2 potatoes, diced
6 cloves of garlic, minced
Basil from ten stems, chopped. About ½ cup give or take
¾ c olive oil
3 tomatoes, peeled, seeded, and minced
Salt, pepper


Using a small amount of oil, brown the piece of pork lightly in a large pot. Add the onion, leek, and carrots to the pot and sweat just until they are wilted, not browned. Add the stock, water, beans, and bouquet garni. Simmer for an hour. After one hour, add the zucchini, potato, and green beans. Simmer again for an hour. Check to be sure the beans are cooked at this point. If so, make the Pistou by grinding the garlic in a mortar and pestle until it is a smooth paste with a pinch of salt. Add the basil and grind further. Fish out about six pieces of the potato from the soup and add to the mortar, grinding this into the Pistou. Finish it with pepper and by drizzling in the olive oil to make an emulsion. Adjust the seasoning in the soup with salt and pepper. Add the Pistou all at once with the tomatoes, shut off the burner, and cover the pot with a lid. Let the soup infuse for 10 minutes, serve. Sprinkle with grated Parmesan and Gruyere cheese.

Boots' Barbarian bacon breakfast

2lb peppered thick cut bacon (dont skimp get the good stuff)
1 steak about an inch thick bigger the better but stay around that thickness
3/4 cup honey
tooth picks
tinfoil
1 beer of your choice
3 oz bourbon


First take 2lbs of bacon and weave it into a mat on a your tinfoil on a flat surface. next put your steak in the center of the bacon mat and fold the ends to the center of the steak. secure bacon wrap with toothpicks and flip the whole thing onto a sheet of tinfoil so that you have a flat surface of bacon mat on top. drizzle honey on the meat and rub into bacon paying special care to get the honey into the fat. Enclose in tinfoil set on bakers sheet and cook in the oven at 350 for about 30 min or so depending on the size of your steak. Remove from heat and open the tinfoil top, either put back in the oven on broil or put on grill until top layer of bacon starts to crisp.
serve with beer and bourbon.

Pain d’Epices




Icing

Water 39g
Lemon juice 6g
Powder sugar 150g


Cake

Honey 525g
Brown sugar 60g
Whole wheat flour 186g
Rye flour 186g
Cinnamon 4.5g
Nutmeg 1.5g
Ginger 1.5g
Anise 3g
Baking powder 15g
Eggs 150g
Milk 150g
Candied orange peel, diced 111g



Preheat oven to 350. Butter and flour a loaf pan. You should be able to fill a 9x3 pan with this recipe. Place the honey and brown sugar in a sauce pan and warm gently to 158 degrees stirring from time to time with a spatula. Sift the flours, spices, and baking powder and add to a mixer. In a separate bowl, whisk the eggs, then add the milk and whisk again. With the mixer on a low speed, add the milk and egg mixture to combine. Use the spatula to ensure that there isn't a pocket of dry ingredients hiding at the bottom of the bowl. Add the honey and sugar mixture and mix on medium to fully combine. Finish by adding the orange peel. Pour into the greased and floured pan and bake for 45-55minutes. A toothpick should come out clean when done. While this is baking, combine the powder sugar, water, and lemon to form a glaze. Once the cake comes out, immediately brush on all of the glaze and allow the cake to cool. Unmold.

Here's the heirloom recipe that Tc gave me, I've found it quite simple but quite good.

Irish Soda Bread Tc's Way

4 cups flour
2 teaspoons baking soda
1 teaspoon salt. I use sea salt
1 3/4 cups buttermilk*

*Don't use low fat, and this is where I try to mix in some whole cream, just keep the amount no more than 1/4-1/3 cup of cream, and keep the total amount to 1 3/4 cup. If your dough seems too dry just add a little more buttermilk

Pre heat the oven to 425

Some people grease and flour a round 9" cake pan.

I just use a butter spray or olive oil spray Mix in a bowl the flour , baking soda, and salt. Then start stirring in your buttermilk, should come together in a slightly sticky ball.

Put on your floured board and knead it a few times, I don't turn it more than 5-6 times and no more than 10. It doesn't do well kneaded as much as most bread dough. I don't know the reason

Put it in your pan or if you have a cast iron even better form the dough all the way to the sides, cut an x on the top 1/4" deep.

Then stick another cake pan on top of the dough upside down.

Bake for approx 30 minutes then remove the top pan and cook for another 10 minutes till golden brown

CHOCOLATE PECAN TART


Category: Cakes and Tarts
Difficulty: Easy
Prep Time: 20 min
Cook Time: 35 min
Total Time: 55 min

INGREDIENTS
Calculated for (1) 26cm (10.25 inch) Tart Pan
Tart Dough
120g (4.2 oz) unsalted butter, softened
2 g (1/4 tbsp) salt
90g (3.2 oz) confectioners' sugar
30g (1 oz) almond flour
1 large egg
235g (8.3 oz) all-purpose flour

Filling
30g egg yolks (1 large egg)
25 g (0.9 oz) sugar
25g (0.9 oz) maple sugar
55g (2 oz) maple syrup, grade B
55g (2 oz) corn syrup
30g (1 oz) salter butter, melted
80g (2.8 oz) pecan halves
35g (1.2 oz) Valrhona Baking Chocolate
(Guanaja 70% Baking bar / Grand Cru Dark Baking Chocolate Guanaja 70% or Caraibe 66% Baking bar / Grand Cru Dark Baking Chocolate Caraibe 66%).

INSTRUCTIONS
Tart Dough:
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, salt, confectioners’ sugar, almond flour and eggs.
Once combined, add the flour in 3 additions, scraping down the sides of the bowl after each addition is incorporated.
Mix until the dough just comes together.
Remove from the bowl and roll out between two sheets of parchment paper to a thickness of 2mm (0.08 in).
Chill until ready to use.

Filling:
Combine the sugars and syrups and then add the egg yolks.
Add the melted butter and mix until smooth. Melt the chocolate to 105°F (40°C) in the microwave or in a double boiler.
Add the sugar/egg mixture to the chocolate, mixing well.
Toast the pecans in the oven at 300°F (150 C) for approximately 10 minutes, until the pecans have a nice brown and toasty color.

Assembly & Finishing:
Grease tart shells and line with tart dough.
Place in the freezer for 20 minutes, then bake at 325°F (163°C) for 8-10 minutes, or until light golden brown.
Cool slightly before filling. Warm filling slightly if necessary to pour into shells. Line the bottom of the baked tart shells with 20g of toasted pecans.
Pour 60g of filling over the top. Top with 20g more of pecans, fanning out in a decorative design. Finish with 60g of filling and let settle to eliminate air bubbles.
Bake at 315°F (157°C) for 12-15 minutes, or until edges begin puff up and the center is set.
Cool for 1 hour before serving.
Store a room temperature or refrigerate.
Best enjoyed within 2 days.

Turkey Sausage with Green Peppercorns


600 g Turkey breast
100 g lean pork
200 g pork fat
24 g salt
Pink salt as manufacturer suggests for 900g of meat
2 g sugar
2 g white pepper
.5 g quatre espices (four spice powder)
16 g green peppercorns in brine, not dried
80 g egg whites
40 g crushed ice
30 ml Curaçao
50 ml reduced chicken stock, or additional ice

Trim the turkey and remove nerves, tendons. Cut the turkey into 1cm cubes or whatever will pass through the largest stuffing tube you have. Cut the pork and fat into small cubes. Season the turkey with Curaçao and half of the dry seasonings. Place in a bowl and cover with plastic wrap putting the plastic right to the surface of the meat. Cover the pork and fat with remaining dry seasoning, keeping the lean and fat separated for grinding. Chill each for 48 hours.

To make the forcemeat, set 100 g of the turkey aside with the pork. Reserve the rest. Grind the 100 g of turkey through the smallest die you have, then the lean pork, then the fat. Chill. Place the ground meats into the bowl of a food processor and begin running it. Slowly add the egg whites and ice in alternating portions. Grind as thoroughly as possible not allowing its temp to reach 50 degrees. Finish with the reduced, chilled stock. Fold in the remaining turkey cubes and peppercorns. I like to use a stand mixer with paddle. Chill. Stuff into casings of your choice, not too small or there won't be a good distribution between the emulsion and cubes in each slice. Allow these to cure for two hours in the refrigerator. Poach the sausages at 160 until interior is 155. Plunge into an ice and water bath to chill completely.

I would presume that when you write:

Pink salt as manufacturer suggests for 900g of meat

That you are referring to a curing salt with Sodium Nitrite in it? (commonly called Prague Powder #1)