Yellow Cake Sunday, Sep 28 2008 

Culinary Basics and Desert olga 9:14 pm

INGREDIENTS:

2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 cup sugar
3 large eggs, kept at room temperature for 30 minutes
1 1/2 teaspoons vanilla
3/4 cup whole milk

DIRECTIONS:

Preheat oven to 350°F. Butter and flour a 13- by 9-inch metal baking pan (not dark) or 2 (8- or 9-inch) round pans.

Sift together flour, baking powder, and salt into a bowl.

Beat butter and sugar with an electric mixer (fitted with paddle if using a standing mixer) at medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in eggs, 1 at a time, then vanilla, and beat until thoroughly incorporated, about 5 minutes. Mix in flour mixture in 4 batches alternately with milk at low speed, beginning and ending with flour mixture. Mix until batter is just smooth, then spread evenly in pan.

Bake cake in middle of oven until it begins to pull away from sides of pan and a tester comes out clean, 20 to 25 minutes (cake will be pale in color, not golden brown like a cake-mix cake). Cool 5 minutes in pan, then invert onto a rack and cool completely.

 

Coriander-Herb Spice Rub Sunday, Sep 28 2008 

Culinary Basics olga 9:13 pm

INGREDIENTS:

2 tablespoons coriander seeds
2 tablespoons whole peppercorns
3 tablespoons fresh thyme, chopped
3 tablespoons fresh rosemary, chopped
1 tablespoon plus 1 teaspoon coarse kosher salt

DIRECTIONS:

Toast coriander seeds in a heavy small skillet over medium heat until aromatic, about 2 minutes. Transfer to a mortar or spice mill. Add peppercorns and crush until broken into coarse pieces. Mix crushed spices in a small bowl with thyme, rosemary, and salt. Store in the refrigerator in an airtight container for up to 3 days.

 

Cranberry Chutney Sunday, Sep 28 2008 

Culinary Basics olga 9:11 pm

INGREDIENTS:

2 large shallots (3 oz), coarsely chopped
1 tablespoon vegetable oil
1 (12-oz) bag fresh or frozen cranberries (not thawed)
2/3 cup sugar
3 tablespoons cider vinegar
1 teaspoon minced garlic
1 teaspoon minced peeled fresh ginger
1/2 teaspoon salt
1/8 teaspoon dried hot red pepper flakes

DIRECTIONS:

Cook shallots in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 3 minutes. Stir in remaining ingredients and simmer, uncovered, stirring occasionally, just until berries pop, 10 to 12 minutes, then cool.

 

White Bread Sunday, Sep 28 2008 

Culinary Basics olga 6:53 pm

INGREDIENTS:

1/2 cup milk
3 tablespoons sugar
2 teaspoons salt
3 tablespoons butter
4 1/2 teaspoons active dry yeast
1 1/2 cup warm water (105 – 112 F)
5 – 6 cups all purpose flour

DIRECTIONS:

Milk + sugar + salt + butter = saucepan over low heat until butter melts and sugar dissolves. Cook to lukewarm.

Yeast + water = in the mixer

Add milk mixture + 4 1/2 cups flour

Use dough hook, Speed 2, mix for 1 min

Continue on Speed 2 + remaining flour, 1/2 cup at a time

Mix until clings to hook and cleans sides of bowl = 2 min

Knead on Speed 2 = 2 min, until dough is smoth and elastic

Place dough in greaased bowl,cover, let rise in wam place = 1 hour

Punch dough down and divide in 1/2

Shape each 1/2 into a load and place into loaf pan

Cover, let rise in warm place = 1 hour

Bake 400F until golden = 30 min

Remove and cool off

 

French Vinaigrette Sunday, Sep 28 2008 

Culinary Basics and French , olga 6:51 pm

INGREDIENTS:

1/4 cup white-wine vinegar
2 tablespoons finely chopped shallot
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
1/4 teaspoon black pepper
3/4 cup olive oil

DIRECTIONS:

Whisk together vinegar, shallot, salt, mustard, and pepper until salt is dissolved. Add oil in a slow stream, whisking until emulsified.

 

Basic Stock Sunday, Sep 28 2008 

Culinary Basics olga 6:49 pm

INGREDIENTS:

1 lb Mirapois:
2 parts onions 50%
1 part celery 25%
1 part carrots 25%

6 lb fish bones (White bones only, no salmon bones)
parsley stems
black peppercorn
1 – 2 bay leafs
4 – 6 fresh thyme

DIRECTIONS:

Cover pot with cold water, bring to boil, 3 – 4 hours simmer

 

Candied Orange Slices Tuesday, Jul 8 2008 

Culinary Basics and Desert , olga 2:01 pm

INGREDIENTS:

1 cup water
1 cup sugar
1 orange

DIRECTIONS:

Bring water and sugar to boil in a heavy large skillet, stirring until the sugar dissolves. Thinly slice blood orange (you can substitute a regular orange); add to skillet, arranging in a single layer. Reduce the heat to medium-low and barely simmer until the white pith of the orange becomes translucent, turning the slices occasionally, about 40 minutes. Allow the orange slices to cool in the syrup, turning occasionally. Arrange the slices atop the tart and drizzle with some of the syrup just before serving.

 

Hard Boiled Eggs Sunday, Jul 6 2008 

Culinary Basics olga 11:40 am

ABOUT:

From Paul Pauvdisis

INGREDIENTS:

Eggs
Salt
Water

DIRECTIONS:

1. Place egg in the pot
2. Add cold water
3. Cover egg with water
4. Add pinch of salt
5. Place on Medium High heat
6. Bring to boil
7. Cook for 2 minutes
8. Remove from heat
9. Cover egg for 11 minutes
10. Drain the egg, run in cold water

 

Caramel Sauce Friday, Apr 18 2008 

Culinary Basics and Sauce , , olga 6:58 pm

INGREDIENTS:

1 cup Brown Sugar
6 Tbsp Butter
1/2 cup heavy whipping cream

DIRECTIONS:

Heat sugar on high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As the sugar begins to melt, stir constantly with a whisk.

As soon as all of the sugar crystals have melted (amber color), immediately add the butter to the pan. Continue to whisk vigorously until the butter has melted.

Once the butter has melted, take the pan off the heat.

Add the cream to the pan and continue to whisk to incorporate. When you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan that is at least 2-quarts (preferably 3-quarts) big.

Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature.

Store in the refrigerator for up to 2 weeks. Warm before serving.

 

Red Wine and Balsamic Sauce with Rosemary Thursday, Apr 17 2008 

Culinary Basics and Sauce , olga 6:51 pm

INGREDIENTS:

1 shallot
1 tbsp balsamic vinegar
1/2 cup red wine
3/4 cup chicken broth
1 tspn minced fresh rosemary leaves
3 tbsp cold unsalted butter
salt and ground black pepper

DIRECTIONS:

Add shallots quickly to absorb the flavor of previously cooked meat

Deglaze the pan with liquids first, clean the pan and reduce the amount.

Add herbs and butter at the end.

 

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