Friday, January 1, 2010
New Quests and Quests Revisited
As we enjoyed our New Year's Eve supper, our discussion revolved around how many new recipes we had tried in 2009. Probably the most fun we had was experimenting with the various pizza recipes we gleaned from Peter Reinhart's book. We now usually make pizza once a week. It is fun and it is delicious. And then of course was the challenge to find the perfect chili recipe. With a few modifications I think the one posted on this site is one of the best. I have had quite a few friends try it and they loved it. What quest will be pursued in 2010? Well, definitely we will continue on our quest for the perfect pizza. The possibilities are endless. Also as an amateur chef I have never really been into desserts. So I may try my hand at a few sweet treats. I will certainly post my failures and triumphs. Also now that I have this whole blogging thing down pat I also hope to include many more photos and videos of my adventures. The best to everyone in 2010.
New Year's Eve
Well the meal was an unqualified success. The salad was outstanding. Maybe one of the best recipes out there. I will post it soon. And of course how can you go wrong with tenderloin and lobster tails. Absolutely delicious. This was my first attempt at making peach crepes. I was very happy with the outcome. Unfortunately I could not take any pictures since my daughter made off with my camera for her New Year's Eve in Montreal.
Thursday, December 31, 2009
New Year's Eve Feast
Getting ready for New Year's Eve feast. Roasted Butternut Squash and Pear Salad with Spiced Pecan Vinaigrette, Surf and Turf-Beef Tenderloin with Pinot Noir Sauce and Broiled Lobster Tails, served with braised carrots , Peach and Grand Marnier filled Crepes with Cream and of course a nice Pinot Noir and some bubbly for later. HAPPY NEW YEAR EVERYONE!!!
Tuesday, December 29, 2009
Could not figure out what to make for supper. Someone bought me a bottle of Marsala wine. I thought I would look up Chicken Marsala. I found quite a few recipes but decided to settle on this one. This was easy to make and was excellent. Just be sure your chicken breasts are thin. I found the best way is to slice them in half and then pound them a bit to make them thin. I served this with baked potatoes and green beens.
Chicken Marsala
Ingredients
1/4 lb (115 g) pancetta chopped
1/2 cup (125 mL) flour
Salt and pepper, to taste
4 skinless, boneless chicken breast halves, butterflied and pounded to uniform 1/4-inch (5-mm) thickness
6 tbsp (90 mL) butter, divided
1 lb (450 g) sliced mushrooms
1 clove garlic, finely chopped
1/2 cup (125 mL) Marsala wine
1 cup (250 mL) chicken broth
1/4 cup (60 mL) whipping cream
2 tbsp (30 mL) chopped fresh parsley
Directions
In a large skillet, cook the pancetta or bacon until crisp. Transfer it to a plate lined with paper towels. Do not wipe out the pan.
In a shallow bowl, stir together the flour, salt, and pepper. Dip the breasts to coat them. Pat off excess flour.
Return skillet to the heat. Add 2 tbsp (30 mL) butter. When it foams, add half of the chicken pieces and cook, turning often, until they are browned. Transfer the chicken to a plate and keep warm.
Add 2 tbsp (30 mL) butter to the pan and brown the remaining breasts.
Melt the remaining butter in the skillet. Add the mushrooms, salt and pepper. Cook, stirring often until the mushrooms release their liquid. Turn up the heat and cook, stirring constantly, until the liquid is almost gone.
Add the garlic and pancetta or bacon to the pan and stir for 1 minute.
Add the wine and bring the liquid to a boil. Reduce the liquid to 1/4 cup (60 mL). Add the chicken broth and return to a boil. Let the mixture bubble for 2 minutes. Stir in the cream and cook until the mixture returns to a boil. Taste for seasoning.
Return the chicken to the pan and cook until hot. Sprinkle with parsley and serve at once.
Chicken Marsala
Ingredients
1/4 lb (115 g) pancetta chopped
1/2 cup (125 mL) flour
Salt and pepper, to taste
4 skinless, boneless chicken breast halves, butterflied and pounded to uniform 1/4-inch (5-mm) thickness
6 tbsp (90 mL) butter, divided
1 lb (450 g) sliced mushrooms
1 clove garlic, finely chopped
1/2 cup (125 mL) Marsala wine
1 cup (250 mL) chicken broth
1/4 cup (60 mL) whipping cream
2 tbsp (30 mL) chopped fresh parsley
Directions
In a large skillet, cook the pancetta or bacon until crisp. Transfer it to a plate lined with paper towels. Do not wipe out the pan.
In a shallow bowl, stir together the flour, salt, and pepper. Dip the breasts to coat them. Pat off excess flour.
Return skillet to the heat. Add 2 tbsp (30 mL) butter. When it foams, add half of the chicken pieces and cook, turning often, until they are browned. Transfer the chicken to a plate and keep warm.
Add 2 tbsp (30 mL) butter to the pan and brown the remaining breasts.
Melt the remaining butter in the skillet. Add the mushrooms, salt and pepper. Cook, stirring often until the mushrooms release their liquid. Turn up the heat and cook, stirring constantly, until the liquid is almost gone.
Add the garlic and pancetta or bacon to the pan and stir for 1 minute.
Add the wine and bring the liquid to a boil. Reduce the liquid to 1/4 cup (60 mL). Add the chicken broth and return to a boil. Let the mixture bubble for 2 minutes. Stir in the cream and cook until the mixture returns to a boil. Taste for seasoning.
Return the chicken to the pan and cook until hot. Sprinkle with parsley and serve at once.
Sunday, December 27, 2009
Early New Years
Celebrated New Year early with Adam and Mel since they will be in Oakville for the New Year. Had somewhat of a feast. Herb-and-Salt-Crusted Standing Rib Roast with Morel Sauce, Crushed Potato and Watercress Cakes, Rainbow Chard with Lemon, Fennel, and Parmigiano. This was a rather labour intensive meal but the outcome was worth it. Just search http://www.finecooking.com/ for the recipes. Everything was delicious.
Thursday, December 24, 2009
The Arrogant Chef's Amazing Wings
The Arrogant Chef’s Amazing Wings
(Recipe for 30 wings)
As promised here is the recipe for my amazing wings. Wings are not usually considered high end food but these wings are truly gourmet.
Coating:
1 cup of flour
2 tbsp cayenne pepper
2 tbsp paprika
Mix well together and coat wings.
Sauce:
6 tablespoons of Frank’s Hot Sauce
2 tbsp of vegetable oil
1 tbsp of vinegar
5 tbsp light brown sugar
¼ to ½ teaspoon of Tabasco
Generous pinch of onion powder
Instructions:
Coat the wings in the coating and let sit for 15 minutes. Mix sauce ingredients in sauce pan and heat on low. Deep fry wings at 190C or 374F for approximately 13 minutes or until crispy brown. Remove wings from fryer and serve with sauce on or on the side.
(Recipe for 30 wings)
As promised here is the recipe for my amazing wings. Wings are not usually considered high end food but these wings are truly gourmet.
Coating:
1 cup of flour
2 tbsp cayenne pepper
2 tbsp paprika
Mix well together and coat wings.
Sauce:
6 tablespoons of Frank’s Hot Sauce
2 tbsp of vegetable oil
1 tbsp of vinegar
5 tbsp light brown sugar
¼ to ½ teaspoon of Tabasco
Generous pinch of onion powder
Instructions:
Coat the wings in the coating and let sit for 15 minutes. Mix sauce ingredients in sauce pan and heat on low. Deep fry wings at 190C or 374F for approximately 13 minutes or until crispy brown. Remove wings from fryer and serve with sauce on or on the side.
Saturday, November 21, 2009
Finally a Chili That I Like
I have been experimenting with a variety of Chili recipes. I got this one from a friend and it was a hit. Great tasting chili with just the right amount of heat. Perfect for the big game. I may try this in a slow cooker next time. Anyhow here is the recipe. And although you may be tempted to eat this right away believe me let it chill over night and reheat. It gives the meat time to absorb all the wonderful flavours.
The Arrogant Chef’s Amazing Chili
INGREDIENTS
1 pound ground beef
1 pound ground pork
2 tablespoon olive oil
1 large onion, chopped, divided
1 green bell pepper, chopped
1 jalapeno pepper, seeded and minced
3 cloves garlic, minced
2 tablespoon and 3 teaspoons chopped green onion
2 (15 ounce) cans chili beans
1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce
1 (12 ounce) bottle lager-style beer
1 cup water
4 tablespoons chili powder
3 teaspoons ground cumin
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
2 teaspoons salt
1 1/2 teaspoon ground black pepper
1 cup shredded Cheddar cheese
1. Cook ground beef and pork in a large skillet over medium-high heat until the meat is crumbly, evenly browned, and no longer pink. Season with chili powder, cumin, garlic powder, cayenne pepper, salt, and black pepper. Drain and discard any excess grease.
2. Meanwhile, heat the olive oil in a large pot over medium heat. Stir in 3/4 of the onion and all of the green pepper, jalapeno pepper, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir the drained meat into the onion mixture along with the green onion, chili beans, diced tomatoes, tomato paste, tomato sauce, beer, and water. Bring to a simmer over medium heat, then reduce heat to medium-low. Simmer at least 2 hours, stirring occasionally. Refrigerate overnight.
3. Reheat the chili over medium heat until it begins to simmer again. Top individual servings of chili with cheese and remaining chopped onion.
The Arrogant Chef’s Amazing Chili
INGREDIENTS
1 pound ground beef
1 pound ground pork
2 tablespoon olive oil
1 large onion, chopped, divided
1 green bell pepper, chopped
1 jalapeno pepper, seeded and minced
3 cloves garlic, minced
2 tablespoon and 3 teaspoons chopped green onion
2 (15 ounce) cans chili beans
1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce
1 (12 ounce) bottle lager-style beer
1 cup water
4 tablespoons chili powder
3 teaspoons ground cumin
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
2 teaspoons salt
1 1/2 teaspoon ground black pepper
1 cup shredded Cheddar cheese
1. Cook ground beef and pork in a large skillet over medium-high heat until the meat is crumbly, evenly browned, and no longer pink. Season with chili powder, cumin, garlic powder, cayenne pepper, salt, and black pepper. Drain and discard any excess grease.
2. Meanwhile, heat the olive oil in a large pot over medium heat. Stir in 3/4 of the onion and all of the green pepper, jalapeno pepper, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir the drained meat into the onion mixture along with the green onion, chili beans, diced tomatoes, tomato paste, tomato sauce, beer, and water. Bring to a simmer over medium heat, then reduce heat to medium-low. Simmer at least 2 hours, stirring occasionally. Refrigerate overnight.
3. Reheat the chili over medium heat until it begins to simmer again. Top individual servings of chili with cheese and remaining chopped onion.
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