How can I give my droopy lettuce life again??
That's easy. Take however many lettuce leafs you are wanting to bring 'back to life', and dunk them in a very cold ice bath. Just a dip, then pat dry with a paper towel or clean dish towel.
If you want, you can dunk the lettuce in room temperature water, then quickly dunk it into the ice water. I usually just stick to the ice water.
Your lettuce will be back as if it was the day you bought it.
*Note. This will give limited results on wilted lettuce, and no results on rotten lettuce.
Monday, June 8, 2009
Sunday, June 7, 2009
Quick Beef Stroganoff
Cheater recipe for the classic "Beef Stroganoff"
Need: 1 lb Ground beef, thawed
Butter
Onion, medium dice
Celery, medium dice
Mushroom, sliced
Flour
Red wine
Beef stock
Sour Cream
S & P
Fresh parsley, chopped
Egg noodles, cooked
Brown ground beef in a large skillet. Add butter, onion and celery, saute lightly, then sweat a couple minutes. Add the mushrooms.
Add a couple tbsp of flour and stir until the flour and butter become an almost brown colour. Deglaze with a few tbsp of red wine. I prefer a sweeter kind for this recipe. Add just over a cup of beef stock, or enough to just cover the meat. Boil and let reduce and thicken until the ground beef finishes cooking. If necessary add some corn starch with cold water and add to boiling sauce until desired thickness.
Add 1 cup of sour cream and s & p tt. Stir in a tbsp of parsley and serve over egg noodles.
Tips: Yogurt is a good substitute for sour cream
Use any noodle you want - rotini, linguini, spira, fusilli are good ideas
Need: 1 lb Ground beef, thawed
Butter
Onion, medium dice
Celery, medium dice
Mushroom, sliced
Flour
Red wine
Beef stock
Sour Cream
S & P
Fresh parsley, chopped
Egg noodles, cooked
Brown ground beef in a large skillet. Add butter, onion and celery, saute lightly, then sweat a couple minutes. Add the mushrooms.
Add a couple tbsp of flour and stir until the flour and butter become an almost brown colour. Deglaze with a few tbsp of red wine. I prefer a sweeter kind for this recipe. Add just over a cup of beef stock, or enough to just cover the meat. Boil and let reduce and thicken until the ground beef finishes cooking. If necessary add some corn starch with cold water and add to boiling sauce until desired thickness.
Add 1 cup of sour cream and s & p tt. Stir in a tbsp of parsley and serve over egg noodles.
Tips: Yogurt is a good substitute for sour cream
Use any noodle you want - rotini, linguini, spira, fusilli are good ideas
Definitions "A"
Terms used often, that you might not now. Easy reference. "A"
A la carte - A menu on which each food and beverage is listed and priced separarely.
Aging - The period during which freshly killed meat is allowed to rest so that the effects of rigor mortis dissipate.
Al dente - Italian for 'to the tooth' used to describe a food, usually pasta, that is cooked only until it gives a slight resistance when bitten into.
Allemande - A sauce made by adding lemon juice and a liaison to a veloute made from veal stock.
Allumette - A matchstick cut 3mm x 3mm x 5-6 cm, usually used for potatoes.
Angus beef, Certified - A brand created in 1978 to distinguish the highest quality beef produced from descendants of the black hornless Angus cattle of scotland.
Appetizers - Also known as first courses, usually small portions of hot or cold foods intended to whet the appetite in anticipation of the more substantial courses to follow.
Aromatic - A food added to enhance the natural aromas of another food. Included, most flavourings such as herbs and spices, as well as some vegetables.
Aspic: aspic jelly - a clear jelly usually made from a clarified stock thickened with gelatine; used to coat foods, especially charcuterie items, and for garnish.
Au gratin - Foods with a browned or crusted top; often made by browning a food with a bread-crumb, cheese and/or sauce topping under a broiler or salamander.
Au jus - Roasted meats, poultry or game served with their natural, unthickened juices.
Au sec - Cooked until nearly dry.
A la carte - A menu on which each food and beverage is listed and priced separarely.
Aging - The period during which freshly killed meat is allowed to rest so that the effects of rigor mortis dissipate.
Al dente - Italian for 'to the tooth' used to describe a food, usually pasta, that is cooked only until it gives a slight resistance when bitten into.
Allemande - A sauce made by adding lemon juice and a liaison to a veloute made from veal stock.
Allumette - A matchstick cut 3mm x 3mm x 5-6 cm, usually used for potatoes.
Angus beef, Certified - A brand created in 1978 to distinguish the highest quality beef produced from descendants of the black hornless Angus cattle of scotland.
Appetizers - Also known as first courses, usually small portions of hot or cold foods intended to whet the appetite in anticipation of the more substantial courses to follow.
Aromatic - A food added to enhance the natural aromas of another food. Included, most flavourings such as herbs and spices, as well as some vegetables.
Aspic: aspic jelly - a clear jelly usually made from a clarified stock thickened with gelatine; used to coat foods, especially charcuterie items, and for garnish.
Au gratin - Foods with a browned or crusted top; often made by browning a food with a bread-crumb, cheese and/or sauce topping under a broiler or salamander.
Au jus - Roasted meats, poultry or game served with their natural, unthickened juices.
Au sec - Cooked until nearly dry.
French-Cut Green Bean Soup
Delicious soup, serve hot or cold!
Need: 1 bag french style green beans, thawed
Onion, small dice
Celery, small dice
Butter
Flour
Chicken stock
Cream, 35%
S & P
Cayenne Pepper
Chives
Sweat the onions and celery in a bag pot with a couple tbsp of butter. Once the onion is almost translusent add the bag of the beans. Cover with lid and continue to sweat. Add s & p.
Add a couple tbsp of flour and stir with all the ingredients. Add enough chicken stock to just cover all the vegetables. Stir and let come up to a boil and thicken. Pour half of the soup either into a blender or food processor. Pulse it all up and add back to the soup.
Check consistancy and taste. Add s & p if necessary. Now add just enough cream to slightly change the colour and texture. Soup may become a bit thinner, if necessary, add a couple tsp of corn starch with cold water and add to the boiling soup until desired thickness. Double check taste.
In a seperate bowl, preferrably chilled, metal bowl, add about 1/4 cup of 35% cream. Whip with wire wisk until just before stiff peaks. Add enough cayenne pepper to taste and continue to whip until stiff peaks.
To plate, just ladle some soup into a bowl, top with a quenielle of the cayenne whipped cream, or just a dollop. Top with finally chopped or sniped chives.
Need: 1 bag french style green beans, thawed
Onion, small dice
Celery, small dice
Butter
Flour
Chicken stock
Cream, 35%
S & P
Cayenne Pepper
Chives
Sweat the onions and celery in a bag pot with a couple tbsp of butter. Once the onion is almost translusent add the bag of the beans. Cover with lid and continue to sweat. Add s & p.
Add a couple tbsp of flour and stir with all the ingredients. Add enough chicken stock to just cover all the vegetables. Stir and let come up to a boil and thicken. Pour half of the soup either into a blender or food processor. Pulse it all up and add back to the soup.
Check consistancy and taste. Add s & p if necessary. Now add just enough cream to slightly change the colour and texture. Soup may become a bit thinner, if necessary, add a couple tsp of corn starch with cold water and add to the boiling soup until desired thickness. Double check taste.
In a seperate bowl, preferrably chilled, metal bowl, add about 1/4 cup of 35% cream. Whip with wire wisk until just before stiff peaks. Add enough cayenne pepper to taste and continue to whip until stiff peaks.
To plate, just ladle some soup into a bowl, top with a quenielle of the cayenne whipped cream, or just a dollop. Top with finally chopped or sniped chives.
Thursday, June 4, 2009
BLT Scallops
Delicious Mouse Bouch or Scallop Appetizer
Need: Medium - Jumbo Scallops, depending on what you're looking for
Bacon, small dice
Whole Tomatoes, small dice
Butter, unsalted
S & P
Lemon
Parsley, fresh
Oregano, fresh
Good Balsamic Vinegar
Boston Leaf Lettuce
Dry your scallops. Wash your lettice and let it dry as well. Rip pieces of lettuce until a little larger than the scallop size you wish to choose. Put about half a cup of balsamic vinegar into a small sauce pan, put on a low heat and let it reduce down until it is syrupy and coats the back of a metal spoon.
In a hot skillet, add a couple tbls of water, then add your diced bacon. The water helps the bacon crisp up. In the mean time, dice your tomato to the same size as your bacon. Put the diced tomato in a strainer and add a couple tsp of kosher salt. This will help the tomatoes loose their juices so the 'salsa' wont be so watery.
When the bacon is crisp, let it cool and drain. Keep a couple tsp of the bacon fat in the pan and add 1-2 tbsp of butter. Let it heat up and sprinkle your scallops with sea salt and cracked black pepper on both sides. Add to the hot pan and cook on both sides until they are golden brown, and just done. Be careful not to over cook or under cook your scallop, I like mine at med-rare - med, but that's just a personal choice. You can cook them until they're well done, whatever you prefer.
To make the 'salsa' add your tomatoes and bacon together. Add a little fresh lemon juice, parsley and oregano. Stir with a fork to combine and taste. Add necessary s & p to taste.
To plate, either put 3 pieces of your lettuce on the plate in a row, set a scallop on top, then top with the salsa. Add some lemon zest for garnish if you wish. Drizzle the balsamic reduction around the plate. This will be used as the sauce.
Or if you have the jumbo scallops, put only 1 or 2 on the plate. But the rest is as previous.
Variation: You can make these into mouse bouch by putting them onto a cucumber round or crustini. Add the balsamic reduction to the top of everything. Mmm Mmm
Need: Medium - Jumbo Scallops, depending on what you're looking for
Bacon, small dice
Whole Tomatoes, small dice
Butter, unsalted
S & P
Lemon
Parsley, fresh
Oregano, fresh
Good Balsamic Vinegar
Boston Leaf Lettuce
Dry your scallops. Wash your lettice and let it dry as well. Rip pieces of lettuce until a little larger than the scallop size you wish to choose. Put about half a cup of balsamic vinegar into a small sauce pan, put on a low heat and let it reduce down until it is syrupy and coats the back of a metal spoon.
In a hot skillet, add a couple tbls of water, then add your diced bacon. The water helps the bacon crisp up. In the mean time, dice your tomato to the same size as your bacon. Put the diced tomato in a strainer and add a couple tsp of kosher salt. This will help the tomatoes loose their juices so the 'salsa' wont be so watery.
When the bacon is crisp, let it cool and drain. Keep a couple tsp of the bacon fat in the pan and add 1-2 tbsp of butter. Let it heat up and sprinkle your scallops with sea salt and cracked black pepper on both sides. Add to the hot pan and cook on both sides until they are golden brown, and just done. Be careful not to over cook or under cook your scallop, I like mine at med-rare - med, but that's just a personal choice. You can cook them until they're well done, whatever you prefer.
To make the 'salsa' add your tomatoes and bacon together. Add a little fresh lemon juice, parsley and oregano. Stir with a fork to combine and taste. Add necessary s & p to taste.
To plate, either put 3 pieces of your lettuce on the plate in a row, set a scallop on top, then top with the salsa. Add some lemon zest for garnish if you wish. Drizzle the balsamic reduction around the plate. This will be used as the sauce.
Or if you have the jumbo scallops, put only 1 or 2 on the plate. But the rest is as previous.
Variation: You can make these into mouse bouch by putting them onto a cucumber round or crustini. Add the balsamic reduction to the top of everything. Mmm Mmm
Wednesday, June 3, 2009
Appetizer: Smoked Salmon, Cream Cheese Appetizer with Dill and Pop Corn Sprout
Delicious Salmon Appetizer
Need: Day old baguette, sliced thin
Butter
Smoked Salmon
Cream Cheese, softened
Cream, 35%
S & P
Pop Corn Sprouts, fresh
Dill, fresh
Heat pan to med-high heat and slice your baguette into thin rounds, about a dozen slices. Lightly butter slices on both sides and toast them in the pan.
In a food processor, puree about 1/4 cup - 1/2 cup of the smoked salmon, depending on how much you like it, it is kind of a strong taste so use discrestion. Add just enough cream to blend it together, about 1-3 tbsp, 1 at a time, this is called a salmon mousse. Add about half a brick of cream cheese and decide if necessary to add more. Remember to use salt and pepper to taste, white pepper would be preferred.
After your baguette is toasted, let them cool. Spread your cream cheese on one side of the baguette round. Not too much, not too little, just enough.
Take the reserved smoked salmon and top the cream cheese rounds in a pretty fashion, either a flower, lay it on top, be creative, but make sure it looks pretty and appetizing.
Top the appetizer with some pop corn sprouts and dill.
Need: Day old baguette, sliced thin
Butter
Smoked Salmon
Cream Cheese, softened
Cream, 35%
S & P
Pop Corn Sprouts, fresh
Dill, fresh
Heat pan to med-high heat and slice your baguette into thin rounds, about a dozen slices. Lightly butter slices on both sides and toast them in the pan.
In a food processor, puree about 1/4 cup - 1/2 cup of the smoked salmon, depending on how much you like it, it is kind of a strong taste so use discrestion. Add just enough cream to blend it together, about 1-3 tbsp, 1 at a time, this is called a salmon mousse. Add about half a brick of cream cheese and decide if necessary to add more. Remember to use salt and pepper to taste, white pepper would be preferred.
After your baguette is toasted, let them cool. Spread your cream cheese on one side of the baguette round. Not too much, not too little, just enough.
Take the reserved smoked salmon and top the cream cheese rounds in a pretty fashion, either a flower, lay it on top, be creative, but make sure it looks pretty and appetizing.
Top the appetizer with some pop corn sprouts and dill.
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