Tomato soup

Aug. 1st, 2015 03:30 am
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Ingredients

1 cup diced onion (about half an onion, diced)
1 tsp + 1 Tbsp extra virgin olive oil
0.5 c blanched whole almonds, preferably soaked in water for a few hours and then drained
0.5 c water
3 14.5-oz cans diced tomatoes
0.25 cup unsweetened soy milk
1.5 tsp dried basil (or a few tablespoons of fresh, if you have it)
Salt
Freshly ground black pepper

Equipment

Can opener, if needed
Cutting board and knife
Measuring cups and spoons
Nonstick pot
Spatula
Stove (1 burner)
Blender

Instructions

0) Mise en place. Gather your ingredients and tools. Soak the almonds, if you have time. Dice the onion.

1) Prepare the components. Heat 1 tsp olive oil and a few drops of water in the pot over medium-high heat until the water sizzles. Saute the onion for 2 to 3 minutes, stirring often, until softened but not browned; then remove from heat. Meanwhile, combine the almonds, 0.5 c water, and the liquid from the cans of tomatoes in the blender. Blend at high speed until creamy with no almond grittiness.

2) Make the soup. Add the onions and tomatoes to the blender and blend until completely liquified and smooth. Pour the mixture into the pot and heat over medium heat until a bubble or two breaks the surface. Simmer 8 to 10 minutes, frequently stirring and scraping the bottom of the pot, or until the soup darkens slightly. Remove from heat. Stir in soy milk and remaining 1 Tbsp olive oil. Add salt and pepper to taste. Stir in dried basil, if using.

3) Serve and store. Serve hot, garnished with fresh basil, with crackers or grilled cheese sandwiches on the side. Keeps in the fridge for about 1 week. Freezes extremely well.

Sources:
http://veganyumminess.com/creamy-tomato-soup/
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Note: If you can't get coconut cream, substitute 5 oz creamed coconut (the very condensed dehydrated coconut that comes in a box) and 10 oz hot water. DO NOT use anything labeled "cream of coconut"--that's sweetened stuff for use in mixed drinks.

Note: In addition to adding flavor, liquor will help the ice cream form smaller ice crystals for a smoother texture. You can leave it out if you're serving the ice cream to people who strictly abstain from alcohol.

Ingredients

1 13.5-oz can full-fat coconut milk (not anything labeled "light" or "low-fat")
1 14-oz can coconut cream
0.25 c "light" (clear) corn syrup
0.75 c sugar
2 tsp vanilla extract (optional)
1 Tbsp liquor, such as vodka, rum, or whiskey (optional)
0.5 tsp salt
1.25 c mix-ins, if desired (sweetened shredded coconut, chocolate chips, toasted almonds--whatever you want to add)

Equipment

Can opener (if needed)
Measuring cups and spoons
2-quart pot
Spatula
Stove (1 burner)
Blender or immersion blender (don't use an immersion blender with a nonstick pot!)
2 freezer-safe airtight pint (2-cup) containers (glass jars and old Talenti containers are both great for this)
Refrigerator
Freezer
Ice cream maker

Instructions

0) Mise en place. Gather your ingredients and tools. Put the ice cream maker bowl in the freezer if it's not there already.

1) Make the custard. Combine the coconut milk, coconut cream (or creamed coconut and hot water), corn syrup, and sugar in the nonstick pot. Cook over medium heat, stirring often with the spatula, until the mixture comes to a simmer and the solid coconut oil has completely dissolved. Transfer the mixture to the blender and cover tightly and securely, or use the immersion blender in the pot. Blend on high speed for 1 minute to emulsify any last grainy bits of coconut oil. Return to the pot and stir in the vanilla extract and liquor (if using). Add salt to taste. Pour the custard into the pint containers, cool to room temp with the lids slightly ajar, close the lids tightly, and refrigerate about 4 hours or until the liquid temperature is at or below 45F.

2) Make the ice cream. Make sure the ice cream maker bowl is frozen solid (shake it to test--you shouldn't hear or feel any sloshing) and the custard is thoroughly chilled. If the custard has separated, shake the jars briefly to reconstitute it. Place the bowl in the ice cream maker, put in the stirrer, and put on the lid. Start the machine and immediately pour in all the custard. Set a timer for 20 minutes. Put your add-ins in the freezer to chill (unless you're planning to melt the chocolate for straciatella). After 20 minutes, or when the ice cream has thickened to the texture of a milkshake, gradually add the add-ins, making sure the ice cream isn't overflowing the ice cream maker. Churn an additional 5 minutes or until add-ins are thoroughly incorporated. Stop the machine and scrape the ice cream into the pint containers. Freeze 5 hours or until solid and scoopable.

Sources:
http://www.seriouseats.com/recipes/2014/02/vegan-vanilla-ice-cream.html
http://www.seriouseats.com/2015/06/best-mint-chocolate-chip-ice-cream-recipe.html

Meatballs

Jul. 25th, 2015 04:18 pm
xtina: (Default)
[personal profile] xtina
Copied from here. Recipe based on this.

Ingredients

1.3 lb (one package) ground turkey*
2 Tbsp GF "breadcrumbs"
1 Tbsp mixed dried herbs (your standard Italian seasoning mix will do nicely), or 2 Tbsp finely chopped fresh herbs
2/3 cup grated carrot*
1 egg, whisked
A few grinds each of salt and pepper

* If your package of turkey is only 1 pound, reduce the carrot to 1/2 cup.

Equipment

Baking sheet
Parchment paper
Whisk
Big bowl

Instructions

0) Mise en place. Line a baking sheet with non-stick aluminum foil. Gather everything together.

1) Mix the ingredients. Combine all ingredients in a large bowl and mix thoroughly.

2) Form meatballs. Your goal is to make them approximately golfball-sized. Anything larger than that and microwaving them becomes more difficult later. The above should make 24 meatballs.

3a) Cook. If you're cooking for now, put the meatballs in the large tupperware container and use sensor reheat, plus one minute after that's done.

3b) Freeze. If you're storing more for later instead of cooking, stick the baking sheeting in the big freezer.
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Note: If you feel like planning ahead, soak the blanched almonds overnight in cold water and reduce the added water in step 3 to 1 cup. If you only have raw almonds with the skins on, soak them, drain, cover them with boiling water for two minutes, drain, and then the skins should rub off easily.

Ingredients

1 lb (1.33 bags) ziti or penne pasta
1 jar tomato sauce
0.5 box/bag (about 70g) raw baby spinach, or 0.5 c cooked spinach
6 larger or 8 smaller homemade Italian-style meatballs, or 1 lb sausage
2 cups (about 0.7 lb) blanched almonds, or 1.5 c almond ricotta
Water
Nutmeg
Salt
A few leaves of fresh basil
2 cups grated vegan mozzarella

Equipment

Scale (optional)
Conventional oven with broiler
Stove (2 burners)
Large pot
Medium pot
Strainer
Microwave (for meatballs) or frying pan (for sausage)
Vitamix or other high-speed blender, or food processor
9" x 13" pan
Pie server
Plastic wrap and freezer bag for storing leftovers

Instructions

0) Mise en place. Gather your ingredients and tools. Preheat the oven to 350F. Weigh out the pasta if you really care that much, or just eyeball it.

1) Cook the pasta. Boil water in the large pot and cook pasta until it's just al dente. Drain and toss with a little olive oil to prevent sticking.

2) Make the sauce. While the pasta is cooking, briefly heat the spinach in the medium pot until it's just wilted. Pour in the sauce and bring to a simmer. Nuke the meatballs or fry the sausage until thoroughly cooked (may need to be done in batches). Chop/crumble the meat and mix it into the tomato sauce. Mix about one third of the sauce mixture into the pasta, then stir in 0.5 c of the shredded mozzarella.

3) Make the ricotta. In the blender on medium-low speed or in the food processor, process the almonds and 1.5 cups water (or 1 cup if you pre-soaked the almonds), frequently stirring with the plunger stick, until it has a ricotta-like texture. Add more water if needed--you want a texture that's creamy but not entirely smooth. Blend in nutmeg, salt, and fresh basil to taste.

4) Layer. Spread half the remaining sauce over the bottom of the pan. Dot with half the ricotta. Put in the pasta. Dot with the rest of the ricotta. Cover with the rest of the sauce, making sure to cover all exposed pieces of pasta. Finish with the rest of the mozzarella.

5) Cook. Bake 20 minutes at 350F, then remove from oven. Use the back of a wooden spoon to spread out/flatten the softened mozzarella. Set the broiler to High and place the pasta pan in the broiler tray. Broil 3 to 4 minutes or until top is nicely browned.

6) Serve and store. Serve in fairly small portions--it's dense! To store, let cool to room temp, then refrigerate uncovered until chilled through and solid. Divide into single portions and wrap each one tightly in plastic wrap. Place portions in a freezer bag, label, and refrigerate or freeze. To reheat a portion, unwrap plastic wrap, place in a microwave-safe container with a lid, optionally sprinkle with more mozzarella, and microwave with lid loosely on until hot all the way through. For crispy browned cheese, transfer to foil and broil in toaster oven 10 minutes or until cheese browns.

Sources:
http://www.simplyrecipes.com/recipes/baked_ziti/
http://www.macheesmo.com/how-to-freeze-lasagna/

Miso soup

Jun. 14th, 2015 05:47 pm
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Ingredients

1 cup chicken or vegetable broth
1 to 1.5 Tbsp white miso paste

Equipment

2-cup Pyrex measuring cup
Microwave
Tablespoon measuring spoon
Whisk

Instructions

1) Heat the broth. Pour 1 cup of broth into the 2-cup measuring cup. Microwave at 70% power for 2 minutes.

2) Make the soup. Put 1 Tbsp miso paste into the hot broth and whisk until all the lumps have been whisked out. Taste and add more miso if desired. Serve immediately.

Source:
http://www.thekitchn.com/how-to-make-miso-soup-cooking-lessons-from-the-kitchn-13786
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Note: To make this in a large pot, add 1 c broth or water to the amounts given below, and simmer for 1.5 hours or until peas disintegrate when stirred.

Ingredients

1 Tbsp olive oil
1 medium onion, chopped
0.5 tsp minced garlic
3 carrots, diced
3 ribs celery, chopped
2 medium potatoes or 0.5 head cauliflower, coarsely chopped
2 c (1 lb) dried green or yellow split peas, checked carefully for debris and rinsed
6 c water or broth (no-chicken broth gives a nice meaty flavor to make up for the lack of ham)
1 large bay leaf
0.5 tsp celery seed
1 tsp dried basil or 1 Tbsp chopped fresh basil
1 tsp dried thyme or 1 Tbsp minced fresh thyme
smoked salt, to taste
sea salt, to taste
freshly ground black pepper, to taste
extremely good olive oil
lemon wedges

Equipment

Cutting board and knife
Mixing bowls
Strainer
Measuring cups and spoons
Pressure cooker
Wooden spoon
Stove (1 burner)
Ladle

Instructions

0) Mise en place. Chop all the veg. Measure out the spices. Pick over the peas and remove any stones, shriveled peas, and other extraneous matter; then rinse the peas well.

1) Cook the veg. In your pressure cooker, heat oil over high heat along with one small piece of onion. When the onion begins to sizzle, reduce heat to medium-high and put in the rest of the onion. Cook, stirring frequently, until browned and soft, about 5 minutes; if the onion sticks, add a little water. Add the garlic and cook, stirring rapidly, until fragrant, about 30 seconds. Add the celery and carrot; if you're substituting cauliflower for potato, add that in too. Cook another 5 minutes, stirring frequently, until vegetables are lightly browned.

2) Combine and pressurize. Add the peas, broth, potatoes if you're using them, and measured seasonings. Lock on the lid and bring to high pressure over high heat (takes about 8 to 12 minutes on our front right burner with our Duo pressure cooker). When high pressure is achieved, reduce heat to the lowest setting and cook at high pressure for 6 minutes. Remove entirely from heat and let the pressure drop naturally (about 20 minutes).

3) Serve and store. Remove the bay leaf. If the soup is too thick, thin with water; if it's too thin, simmer until it thickens. Season the pot to taste with smoked salt, sea salt, and black pepper. Ladle into bowls, drizzle with olive oil, and serve with lemon wedges on the side. Keeps in the fridge for about a week and freezes extremely well. When chilled, it will solidify; reheat partially, stir in water or broth to return to a souplike consistency, finish reheating, then season to taste.

Sources:
http://blog.fatfreevegan.com/2007/12/thick-and-hearty-split-pea-soup.html#comment-8364
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Note: This could probably be cooked without a stove by microwaving in 1-minute increments and whisking vigorously in between, but I haven't tried it, so experiment with caution.

Note: This recipe is for a classic vanilla crème anglaise, but you could easily add a pinch of saffron or nutmeg, use maple syrup for the sweetener, or otherwise experiment with different flavors.

Ingredients

1 tsp cornstarch
0.5 c unsweetened non-dairy milk (almond milk works particularly well), store-bought or homemade
1 Tbsp liquid or granulated sweetener of your choice (I prefer confectioner's [powdered] sugar, but basically anything will work)
1 tsp vanilla

Equipment

Measuring cups and spoons
Whisk
Wooden spoon
Small pot
Stove (1 burner)

Instructions

0) Mise en place. Gather your ingredients and tools.

1) Combine ingredients. Put the cornstarch in a measuring cup or pitcher that holds at least 1 cup, and stir in a splash of milk to make a slurry. Add the rest of the ingredients. Whisk well.

2) Cook. Pour the sauce into the pot and heat over medium-low heat, stirring often with the wooden spoon, until just bubbling. Reduce heat to maintain a very gentle simmer. Let cook for 5 minutes, stirring often, until sauce is thick and cornstarch taste has cooked off. Taste and add more sugar or vanilla as needed.

3) Serve and store. Pour over fruit, chocolate cake, bread pudding, or whatever needs a splash of vanilla and creaminess. If not using right away, store in the fridge and then reheat gently before serving.

Sources:
http://www.pkdrecipes.com/?p=1165
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Note: This looks like a quick recipe, but poaching and chilling the chicken takes a full hour. To speed things up, use chicken you've already cooked. Then it's just a matter of chopping stuff up, whisking the dressing, and tossing it all together. Items and instructions in brackets are only used for the poaching and can be skipped if you're using cooked chicken.

Ingredients

[2 lb chicken breast cutlets] or 4 cooked chicken breasts
[6 cups unsalted chicken broth]
[2 tsp dried tarragon]
1 Gala apple (or other sweet-tart mid-size variety)
3 ribs celery
0.5 c slivered almonds, toasted
0.375 c currants
1 Tbsp chopped fresh flat-leaf parsley
0.25 c mayonnaise
0.25 c dijon mustard
0.25 tsp freshly ground black pepper
Juice of 1 lemon, or 2 Tbsp bottled lemon juice (but fresh is much better)

Equipment

[Medium-size or large pot with snug lid]
[Instant-read thermometer]
[Stove (1 burner)]
[Baking sheet]
[Paper towels]
Measuring cups and spoons
Knives and cutting boards
Mixing bowls

Instructions

0) Mise en place. Gather your ingredients and tools. [Line a baking sheet with paper towels.] If your slivered almonds are raw, toast them.

[1) Poach the chicken. Pour the chicken broth into the pot and stir in the tarragon. Add the chicken. Heat over medium heat until broth temperature reaches 170F (if the broth was cold/refrigerated to start with) or 175F (if it was room-temp). Turn off the heat and put the lid on the pot. In 15 minutes, check the chicken temperature. If it's at 165F, you win! If it's not quite there, bring the broth back up to 170F, turn the heat to low, and check the chicken every few minutes until it's cooked through. Remove it to the towel-covered baking sheet and chill it in the fridge for 30 minutes.]

2) Prep the other ingredients. While the chicken is chilling, dice the celery and apple, chop the parsley, and measure out and unstick the currants. Whisk together the lemon juice, mustard, mayonnaise, and black pepper.

3) Make the salad. When the chicken is cold, chop it into half-inch pieces. Toss everything together in a large bowl. Chill for another 15 minutes before serving.

4) Serve and store. The salad can be eaten on its own, wrapped in lettuce or a wrap/tortilla, or served on sandwich bread. Store in the fridge.
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Note: This recipe calls for plain cooked white rice. Short-grain rice is best. Brown rice is fine. Leftover rice from Chinese takeout works very well. Don't use rice that has already been adulterated with butter, oil, or lots of salt. I guess you could use rice that had been cooked in broth if you wanted to make a broth-flavored pudding? What a peculiar thought. Now I'm wondering whether broth could be substituted for the milk in the recipe... a sort of chawanmushi type thing... anyway, plain rice, probably best.

Note: The egg can be omitted for veganization; the result will be more like "rice in milk" than "rice pudding" but it's still very tasty. If you feel like experimenting with vegan thickeners, try this recipe, which uses cornstarch. If you don't use any thickener at all, mix and microwave in a 4-cup pitcher to prevent overflowing.

Note: This recipe makes about 1.5 cups of pudding, which is one substantial breakfast serving or two small dessert servings. For 2x and larger batches, increase the microwave time as needed until the egg is fully cooked and the pudding has more or less set. For a half-batch, halve everything but the egg.

Note: If feeding someone with an upset stomach, use 0.125 tsp cinnamon and 0.125 tsp ginger. For a traditional flavor, use 0.25 tsp cinnamon and no other spices. To make it more dessert-like, add 1 Tbsp sugar and increase the vanilla to 0.5 tsp.

Ingredients

1 egg
1.5 Tbsp (4.5 tsp) sugar
0.5 c unsweetened non-dairy milk
0.25 tsp vanilla extract
Up to 2 Tbsp add-ins: raisins, currants, chopped or whole almonds, pumpkin puree, etc.
0.125 tsp cinnamon
Total of 0.125 tsp additional spices: more cinnamon, ginger, nutmeg, cloves, etc.
1 c COOKED white rice

Equipment

Microwave-safe 2-cup measuring pitcher
Small bowl
Measuring cups and spoons
Microwave

Instructions

0) Mise en place. Gather your ingredients and tools. Measure out the rice with the pitcher and mix in the spices. Pour the rice into the bowl.

1) Mix. Measure the milk into the pitcher. Whisk in the egg, sugar, vanilla, and add-ins. Add the rice and mix well.

2) Cook, serve, and store. Microwave on 70% power for 2 minutes to temper the egg and prevent curdling. Then microwave on high power for 3 minutes or until the egg is cooked and the pudding has thickened. (If you care more about a smooth custard than speedy cooking, you can do the whole thing at 70% power, but it will probably take quite a while.) Stir and make sure there's no remaining un-set liquid; if there is, microwave in 30-second intervals until it's set or absorbed. Eat hot; or spoon into jars, let cool to room temp, store in the fridge, and enjoy cold later. It probably keeps for about a week.

Sources:
http://www.oprah.com/food/Mug-Rice-Pudding-Recipe
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Note: This is Rose's preferred oatmeal. Your preferred oatmeal is probably different. Experiment and see what works for you.

Note: To make refrigerator oatmeal ("overnight oats"), combine the non-milk ingredients in an 8-oz (pint) jar and pour in just enough milk to cover them. Put the lid on very tightly and shake well to combine. Leave in fridge overnight.

Ingredients

1 c unsweetened almond milk, homemade or store-bought
0.5 c old-fashioned oats (not steel-cut, not quick-cooking)
1 heaping tsp brown sugar
2 heaping tsp currants
0.125 c unsalted toasted whole almonds or toasted almond slivers

Equipment

4-cup microwave-safe measuring cup (you need one this big so the oatmeal doesn't overflow while cooking)
Measuring cups and spoons
Soup spoon
Microwave
Cutting board and sharp knife (optional)

Instructions

0) Mise en place. Gather your ingredients and tools.

1) Make the oatmeal. Measure the milk by pouring it into the measuring cup up to the 1-cup line. Add the oats, sugar, and currants. Stir well with the soup spoon. Microwave on high for 2.5 minutes. If you're using whole almonds, optionally cut them in half while the oatmeal is cooking.

2) Garnish. Wait for the oatmeal to cool to eating temperature. It will thicken and absorb any remaining milk. Stir in the almonds.

3) Serve and store. Eat as much as you want. Leftover oatmeal will keep in the fridge for up to two days and is best eaten cold.
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Note: One batch of sauce will coat 12 oz of noodles, 1 lb of cooked meat or meat substitute, and probably lots of other things--experiment! It can also be used as a dip for pieces of cucumber, celery, or apple.

Note: Optionally, garnish with pieces of cucumber and/or chopped roasted peanuts.

Ingredients

3 Tbsp sesame oil (pure, not blended)
2 Tbsp soy sauce
1 Tbsp rice vinegar
2 tsp sugar
1 to 3 tsp grated fresh or frozen ginger (to taste)
0.25 c creamy natural peanut butter (contains nothing but peanuts and possibly a bit of salt--do NOT use Skippy, Jif, etc.)
Chili oil or garlic-chili paste (optional, to taste)
Water

Equipment

Blender, or bowl and whisk
Measuring cups and spoons

Instructions

0) Mise en place. Gather your ingredients and tools.

1) Make the sauce. Combine the ingredients and 3 Tbsp of water. Blend or whisk until smooth, adding more water 1 Tbsp at a time if needed--you want it just thin enough to pour easily. If you accidentally add too much water, heat the sauce in a small pot on the stove until some water evaporates and the sauce thickens.

2) Use the sauce. Pour the sauce over whatever you're saucing.

3) Store and reheat. Store leftover sauce in the fridge for up to two weeks. Reheat gently (either on the stove over low heat or in short bursts in the microwave, stirring frequently to prevent the oil from falling out of the emulsion) before serving, adding water as needed to thin it out.


Sources:
http://cooking.nytimes.com/recipes/9558-takeout-style-sesame-noodles
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Note: Quantities below are for two servings. Multiply as necessary.

Note: If you're just making one or two poached eggs, you can always try microwaving them one at a time.

Note: You can make the eggs ahead of time, transfer them to a bowl of cold water, and store them in the fridge for up to two days. Before serving, transfer them to hot (not boiling) water and simmer them for about 1 minute to heat them through.

Note: To strain the eggs before poaching, place the strainer over a bowl or the sink, gently crack one egg into it, swirl it to strain off the most liquid part of the white, and transfer the strained egg into a clean bowl. Repeat with the remaining eggs, transferring each egg into its own bowl. When you're done, rinse the strainer thoroughly.

Ingredients

4 eggs, strained
4 small pieces of bread, or 2 large pieces of bread cut in half, or 2 English muffins split in half
For eggs Florentine: 1 box baby spinach
For eggs Benedict: 4 slices fully cooked ham

Sauce
1 egg yolk
3 Tbsp almond milk
0.5 tsp lemon juice (fresh is best)
0.125 tsp mustard powder
0.5 oz margarine

Equipment

Several small bowls
Toaster or toaster oven
Oven
Double boiler
Whisk
Measuring spoons
Scale
Medium pot
Fine-mesh strainer
Slotted spoon
For eggs Florentine: large nonstick frying pan and wooden spoon

Instructions

0) Mise en place. Gather your ingredients and tools. Set the oven to 200F, put two plates in it to warm up, and turn the oven off after 1 minute of heating (don't wait for it to reach 200F, just turn it off). Fill the medium-size pot with water and heat until columns of small bubbles just start to come up from the bottom, and adjust heat to keep it at that stage; it should not be boiling or even quite simmering. Strain the eggs for poaching and separate the egg for the sauce. Put an inch of water in the bottom half of the double boiler, and in the top half, whisk together all the sauce ingredients except the margarine.

0.5) Cook the spinach. If you're making eggs Florentine, stir the spinach in the frying pan over medium heat until wilted. Remove from heat. Separate the spinach into four mounds and cover the pan to keep the spinach warm.

1) Make the sauce and the toast. Heat the double boiler over medium-low heat. Whisk the sauce frequently for 5 minutes. Put the bread in the toaster or toaster oven to toast on medium; while it toasts, continue whisking the sauce until it thickens, about another 5 minutes. Turn the heat under the pot to the lowest possible setting and whisk in the margarine. Keep warm over low heat, whisking occasionally, until everything else is ready.

When the toast is done, move it to the plates in the warm oven. If making eggs Benedict, put a slice of ham on each piece of toast and leave it in the oven to warm up.

2) Make the eggs. Pour one strained egg into the clean strainer. Lower the strainer into the simmering water and swirl a bit to gently detach the egg from the strainer. Slowly tip the egg into the water, gently folding the white over the yolk as it begins to cook. Repeat with the other eggs. Cook the eggs for 3 to 3.5 minutes, using a slotted spoon to gently turn the eggs and move them around so they cook evenly. (See this video for technique tips.) Don't forget to keep whisking the sauce occasionally while the eggs cook.

3) Plate and serve. When the eggs are done, remove the plates from the oven. If making eggs Florentine, put a mound of spinach on each piece of toast and flatten it slightly to make a good platform for the egg. Remove each egg from the water with the strainer, drain the water off, and place it on top of the spinach or ham. Spoon sauce over the eggs. Eat immediately. Don't bother saving any leftover sauce; it can't really be reheated.

Sources:
http://www.seriouseats.com/2013/03/how-to-poach-eggs-easy-way-poached-breakfast-video.html
http://www.food.com/recipe/dairy-free-hollandaise-sauce-488614
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Note: Many liquids can be used for poaching, including broth, stock, water, juice, beer, and wine. Tried-and-true variations include vegetable or chicken broth on its own; apple cider, apple slices, and bay leaves; diluted orange juice, tarragon, and thyme; and chicken broth, white wine, and thyme. Experiment!

Ingredients

3 lb bone-in chicken parts, with or without skin, either all white meat or all dark meat
1.5 qt (48 oz) liquid
12 sprigs of fresh herbs, or 3 tsp dried herbs (optional)
0.5 c fresh or dried fruit, roughly chopped (optional)
Salt and pepper

Equipment

Stove (1 burner)
Large pan with lid
Meat thermometer (optional)
Slotted spoon

Instructions

0) Mise en place. Gather your ingredients and tools. Rinse fresh herbs (no need to chop them--they can even stay on the stem). If using a thermometer, place it in the thickest part of the largest piece of chicken.

1) Prepare the chicken. Place any herbs or fruit in the pan in a single layer. Place the chicken in the pan, again in a single layer. Pour liquid over the chicken until it's completely covered. Add salt and pepper to taste.

2) Poach the chicken. Cover the pan with the lid. Heat over high heat just until the liquid begins to bubble. If cooking white meat, turn the heat off immediately. If cooking dark meat, turn the heat down to maintain a gentle simmer for 5 minutes, then turn the heat off. Let the chicken rest in the hot liquid, with the lid on, for 20 to 40 minutes or until completely cooked. (The length of time will depend on the size of the chicken pieces.)

3) Serve and store. Use a slotted spoon to remove the chicken from the poaching liquid. Discard any chicken skin and the remaining fruit and herbs. Serve chicken pieces whole, or shred the meat off the bones and use it in another recipe. The chicken will keep in the fridge for several days. You can also save the poaching liquid for making soup, or for a future batch of poaching (best to only reuse it once). Most poaching liquid will keep in the fridge for about a week or in the freezer indefinitely.

Sources:
http://www.cookstr.com/recipes/poached-chicken-thighs
http://www.livestrong.com/article/448962-how-to-poach-chicken-thighs/
http://www.melindalee.com/resources/reference-center/poach-chicken/
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Note: Root vegetables that work well in this recipe include carrots, parsnips, turnips, potatoes, sweet potatoes, celery root (aka celeriac), and beets. Herbs that work well include thyme, oregano, and powdered coriander.

Note: The recipe scales up very easily. If you have so many vegetables that you need to use two baking trays, swap them halfway through cooking so they both get time close to the heat.

Ingredients

1 lb root vegetables, cut into pieces 0.5" thick in the narrowest dimension
1 Tbsp olive oil
1 tsp chopped fresh herbs or 0.25 tsp dried herbs (optional)
Salt
Pepper (optional)

Equipment

Oven
Baking sheet, roasting pan, or baking dish
Aluminum foil (optional)
Vegetable peeler
Cutting board
Knife
Mixing bowl
Measuring spoons

Instructions

0) Mise en place. Gather your ingredients and tools. Move the oven racks to the lowest levels. Preheat the oven to 425F for a Pyrex baking dish, or 450F for a baking sheet or metal pan. Optionally, line the sheet/pan/dish with aluminum foil. Peel, rinse, and cut the vegetables.

1) Combine ingredients. In the mixing bowl, toss the vegetable pieces with the olive oil and herbs. Add a generous pinch of salt, and pepper if you'd like. Mix well.

2) Roast. Spread the vegetables in the sheet/pan/dish in a single layer. It's fine if they're touching, but you don't want them piled up. Roast the vegetables for 20 to 30 minutes, mixing them around every 5 to 10 minutes, until the largest pieces are thoroughly cooked (but not mushy) with browned edges.

3) Serve and store. Serve immediately. The cooked veg will keep in the fridge for several days. Reheating may make them very soft, but then you can mash them up with butter or olive oil and they will be just as delicious.

Sources:
http://www.onceuponachef.com/2009/10/roasted-carrots-with-thyme.html
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Note: The canonical recipe uses lime juice. It works perfectly well with lemon juice, or a mix of lemon and lime. If you feel like being adventurous, you can try replacing up to 2 Tbsp of the juice with no-pulp orange or tangerine juice.

Note: The canonical recipe calls for 1 to 3 tsp of crushed or chopped garlic. We generally omit it, but if you like garlic, mix it into the marinade.

Ingredients

2 lb boneless skinless chicken thighs, or 3.5 lb bone-in chicken thighs with or without skin
1.5 tsp ground cumin
1.5 tsp dried oregano
0.5 c citrus juice
0.25 tsp salt
1 tsp glutinous rice flour, or 0.5 tsp cornstarch
0.25 c finely minced parsley or cilantro

Equipment

Oven (NOT toaster oven)
Stove (1 burner)
9" x 13" baking dish, or two 8" or 9" square baking dishes
Aluminum foil
Paper towels
Measuring cups and spoons
Gallon zip-top bag, or small mixing bowl
Meat thermometer (optional)
Tongs
Large plate
Gravy separator
Small pot
Whisk
Gravy boat, pitcher, or bowl

Instructions

0) Mise en place. Gather your ingredients and tools. Combine the cumin, oregano, citrus juice, and salt in a gallon zip-top bag (if you plan to marinate the chicken) or a small mixing bowl (if you don't). Optionally, line the baking dish(es) with aluminum foil for easier cleanup. Remove the chicken from its packaging and pat it dry with paper towels.

0.5) Optional: marinate the chicken. Put the chicken in the zip-top bag with the marinade, seal it, and shake well. Open a corner of the seal and squeeze the air out. Let marinate in the refrigerator for 30 minutes.

1) Bake the chicken. Preheat the oven to 400F. Place the chicken in a single layer in the baking dish(es), skin side up. If you didn't marinate it, pour the marinade over it. Cover the dish(es) tightly with aluminum foil. Bake the chicken 35–45 minutes; it's done when a thermometer in the thickest part of the largest piece measures 170F, or when piercing the meat near the bone gives juices that are clear rather than pink. Use tongs to remove the chicken to a plate, and loosely tent it with foil.

2) Make the sauce. Pour the pan juices into a gravy separator and let them rest for a couple of minutes. In a small pot, off the heat, whisk the glutinous rice flour or cornstarch with an equal quantity of water to form a smooth slurry. Pour the defatted juices into the pot and whisk the slurry in. Heat until bubbling and simmer for 5 minutes to reduce and thicken.

3) Serve and store. Pour the sauce into a gravy boat, pitcher, or small bowl. Sprinkle the parsley or cilantro over the chicken, whisk it into the sauce, or serve it in its own bowl. Bring the plate of chicken to the table. The chicken keeps in the fridge for 5 days, or it can be shredded, mixed with the sauce, and frozen.

Sources:
http://www.glutenanddairyfree.com/recipes/chickencuminlime.html
rosefox: A bearded man in a yarmulke shouting L'CHAIM! (Judaism)
[personal profile] rosefox
Note: For onion-free latkes, replace the half-onion with 1 whole additional potato, increase the salt to 0.375 tsp, and consider adding a bit of some other savory flavoring or herb.

Note: If you absolutely must make latkes ahead of time, keep them at room temperature and do not put them in an airtight container; they will last up to four hours this way, and can be reheated in the oven at 375F for about 5 minutes until warmed through and crisp. They're always best fresh from the pan, though.

Note: Take appropriate precautions when frying with hot oil.

Note: If you don't have a thermometer that can accurately measure the temperature of hot oil, wait about 5 minutes for the oil to heat and then do a single small test latke. The oil is hot enough if a) it doesn't take more than 6 or 7 minutes total for the latke to get medium brown on both sides and b) when the latke is removed, any remaining oil on it easily drains off, leaving a crisp non-greasy exterior. If the latke is greasy, your oil isn't hot enough.

Ingredients

3 large Idaho/baking potatoes
Half of 1 small sweet onion
0.5 c all-purpose flour or matzo meal
0.25 tsp salt
1 pinch nutmeg
2 eggs
16 oz canola oil
Applesauce
Sour cream

Equipment

Oven (NOT toaster oven)
Stove (1 burner)
Vegetable peeler
Mixing bowls
Strainer
Cutting board
Sharp knife
Small pot with lid
Potato masher
Food processor with shredding and chopping blades
Large spoon or scoop
Large skillet (NOT Teflon-coated)
High-temp-safe wood or silicone flipper-type spatula
Candy/deep-fry thermometer (optional)
Large plate
Paper towels
Baking sheet
Aluminum foil

Instructions

0) Mise en place. Gather your ingredients and tools. Preheat the oven to 350F. Line the baking sheet with aluminum foil and put it in the oven. Line the large plate with a double layer of paper towel. Whisk the eggs together. Combine the flour, salt, and nutmeg. Peel and rinse the potatoes. Peel and halve the onion.

1) Boil one potato. Cut one of the potatoes into fairly small, even pieces. Put them in the pot, cover them with cold water, put the lid on the pot, and set it over high heat. When it boils, reduce the heat as needed to keep it boiling without boiling over. When the potato pieces are very thoroughly cooked (about 15 minutes after they start boiling), drain them and mash them.

2) Process other potatoes and onion. Place the strainer over a bowl. Cut the other potatoes into quarters. Cut the half-onion in half. Shred the potatoes and onion in the food processor with the shredding blade. Remove them to the strainer and mix them thoroughly. Refit the food processor with the chopping blade and process about one third of the potato/onion mixture until it's very finely chopped. Mix that back into the shreds and squeeze them with bare hands or a very clean kitchen towel to remove as much of the liquid as possible. Leave them in the strainer to drain. They may discolor slightly; this is fine. Watch out for liquid leaks from the food processor.

3) Make latke batter. Place the skillet on the largest/hottest available burner and fill it to about 0.5" depth with canola oil. Heat over high heat until the oil reaches 350F (takes 3 to 5 minutes depending on your stove); reduce heat slightly. Meanwhile, move the potato/onion mixture to a bowl and mix in the mashed potato. Add the flour mixture and mix well. Add the eggs and mix well.

4) Fry latkes. Scoop batter into oil--careful, it may splatter. Flatten the scoops with the back of the flipper or with a fork. Fry until light brown on first side, about 2 minutes; flip and fry until medium brown on second side, about 2.5 minutes; flip again and fry until medium brown on first side, about 0.5 minutes. (The first batches can be a little underdone because they'll finish cooking in the oven.) Remove them to the plate and drain briefly on paper towels. (If your oil is sufficiently hot, they should almost immediately appear dry. If they're greasy, heat the oil more before doing the next batch.) Transfer them to the baking sheet in the oven. Continue, replacing the paper towels and adjusting the heat under the oil as needed, until all the batter has been used up.

5) Serve. Latkes should be eaten immediately with sour cream and/or applesauce. Ketchup is also permitted. There's no point in storing leftover latkes; they will get soggy and sad.

Sources:
http://www.foodandwine.com/recipes/killer-potato-latkes
http://glutenfreegoddess.blogspot.com/2006/12/karinas-latkes-and-applesauce.html
http://www.glutenfreecanteen.com/2011/12/03/hanukkah-collection-mini-red-potato-latkes-gluten-free/
rosefox: A cheerful chef made out of ginger. (baking)
[personal profile] rosefox
Ingredients

Cake flour
1.75 c (296 g) GF all-purpose flour
0.25 c (32 g) cornstarch

Topping
2 Tbsp + 1.5 tsp granulated sugar
2 Tbsp + 1.5 tsp brown sugar
0.25 tsp cinnamon
3.5 Tbsp melted REFINED coconut oil, still warm
3/8 (123 g) of the cake flour

Cake
0.5 c non-dairy milk
0.5 tsp lemon juice or white vinegar
1 Tbsp plain non-dairy yogurt, applesauce, or mashed overripe banana (optional)
5/8 (205 g) of the cake flour
0.5 c granulated sugar
0.25 tsp baking soda
0.25 tsp xanthan gum
6 Tbsp (3 oz) margarine, softened but still cool
2 large eggs
1 large egg yolk
1 tsp vanilla extract

Equipment

Oven
Sifter (optional)
Scale
8" square baking dish
Stand mixer with paddle attachment
Mixing bowls
Measuring cups and spoons
Spatula
Forks and/or whisks
Knife
Parchment paper (optional)
Cake cutter

Instructions

0) Mise en place. Gather your ingredients and tools. Sift or whisk together the cake flour ingredients. Weigh them and divide BY WEIGHT into 5/8 (235g) and 3/8 (123g) portions. (Sifting adds air, which increases the volume, so you can't just measure by cups.) Whisk the non-dairy milk and lemon juice/vinegar together and let sit to curdle. Microwave the coconut oil for 30 seconds to melt it. Grease the pan with a thin layer of coconut oil or canola oil spray, or line it with parchment paper. Cut the margarine into chunks of about 1 Tbsp. Separate the egg. (The white can be saved for another use or discarded.)

1) Make the topping. Whisk together sugars and cinnamon. Mix in coconut oil. Add cake flour and stir with a fork until the mixture is thick like cookie dough. Set aside to cool to room temperature.

2) Make the cake. In the bowl of a stand mixer fitted with the paddle attachment, combine the cake flour, sugar, baking soda, and xanthan gum. With the mixer running, add the margarine, one piece at a time. Continue beating at medium-high speed until the mixture looks like wet sand, with no visible margarine chunks remaining. Add eggs, yolk, vanilla, curdled non-dairy milk, and optional yogurt or fruit mush; beat at medium-high speed until light and fluffy.

3) Let the batter rest for a full 15 minutes. The xanthan gum and GF flour need to sit and hydrate or the cake will be very dry. While the batter rests, preheat the oven to 325F. For maximum topping crumbliness, or if your kitchen is very warm, stick the topping in the fridge for 5 to 10 minutes (but not longer, or it will solidify completely).

4) Bake the cake. Pour batter into prepared pan. Sprinkle topping evenly over cake. Bake until a toothpick inserted in the center comes out clean or internal temperature reaches 210F, 40–45 minutes.

5) Serve and store. Let cool slightly before cutting. Once the cake is completely cool, cover it tightly with plastic wrap or store the pieces in containers with tight-fitting lids. The cake will keep for about 5 days in the fridge or at room temp.

Sources:
http://bakebakebake.livejournal.com/3831836.html
http://www.kingarthurflour.com/blog/2013/07/26/the-gluten-free-conversion-conundrum/

Pumpkin pie

Nov. 9th, 2014 10:46 pm
rosefox: A cheerful chef made out of ginger. (baking)
[personal profile] rosefox
Note: To make a crustless pumpkin pie, begin with step 3, grease the pie plate well with coconut oil or margarine, and add 0.25 c GF all-purpose flour to the spiced sugar mixture.

Note: If using a Pyrex pie plate, reduce all oven temperatures given in this recipe by 25 degrees.

Note: If you don't feel like mixing white and dark brown sugar, use 0.67 c of light brown sugar instead.

Ingredients

Crust
2 c almond flour/meal
0.25 tsp salt
1 + 1 egg
2 Tbsp coconut oil

Filling
0.33 c white sugar
0.33 c dark brown sugar
1 tsp cinnamon
0.5 tsp ginger
0.5 tsp salt
0.25 tsp nutmeg
0.25 tsp cloves
2 eggs
1.25 c almond milk
1 tsp vanilla extract
16 oz organic pumpkin (boxed, NOT tinned) or homemade roasted pumpkin

Equipment
Oven (NOT toaster oven)
Food processor (optional)
Stand mixer with whisk attachment (optional)
Rolling pin (optional)
Wax paper (optional)
9.5" pie plate
Measuring cups and spoons
Mixing bowl
Fork or whisk
Crust protector (optional)
Baking sheet
Aluminum foil

Instructions

0) Mise en place. Gather your ingredients and tools. Measure out the coconut oil and almond meal for the dough and put them in the freezer for a few minutes to chill; the coconut oil should be opaque, firm, and cold but not frozen.

1) Make the crust.
Food processor method: Put the almond meal and salt in the food processor and whir briefly to combine. In a separate bowl, whisk 1 egg. Pour the egg into the food processor and pulse until mixed. Break the chilled coconut oil into pieces with a knife, add to processor, and pulse until the dough forms a ball with little specks of coconut oil throughout. If it stays crumbly, add the second egg.
Hand method: Whisk together the almond meal and salt. Whisk 1 egg and add it. Break the chilled coconut oil into pieces with a knife, add it to the almond meal, toss it a bit to coat the pieces of oil with flour, and then cut in the oil until you have a ball of dough with little specks of coconut oil throughout. If it stays crumbly, add the second egg.

Form the dough into a disc.

Optional: wrap the dough tightly in plastic wrap and refrigerate (for up to 24 hours) or freeze it. Thaw frozen dough in the fridge overnight. Let refrigerated or thawed dough sit at room temperature for 20 to 30 minutes before using.

2) Pre-bake the pie crust. Preheat the oven to 350F. Do not grease the pie plate. Place the disc of dough into the pie plate and use your fingers to press it out until it evenly covers the plate; or place it on a piece of wax paper, put another piece of wax paper over it, roll it out into a circle 12" across (about the width of the wax paper), and carefully transfer it to the pie plate. Use dough scraps from around the edge to patch up any breaks in the dough. Neaten the edge of the pie. Line a baking sheet with aluminum foil and put it on the middle rack of the oven. Place the pie crust on top of it. Bake 15 minutes, then remove crust from oven.

3) Make the pie. Set the oven to 450F for a pie with a crust or 350F for a crustless pie. Mix the sugars with a fork or by hand, breaking up any clumps. Add the spices and mix well, again breaking up any clumps. By hand or in the stand mixer with the whisk attachment, whisk together eggs and milk until frothy. Then mix in vanilla extract, spiced sugars, and pumpkin. The filling will be very liquid; this is fine. Pour the filling into the pie plate.

4) Bake. For a pie with a crust, bake 15 minutes at 450F, then reduce heat to 350F; for a crustless pie, bake at 350F throughout. Bake until a toothpick inserted into the center comes out clean, about 60 minutes. If the crust starts to darken before the filling has cooked, cover it with a crust protector or aluminum foil.

5) Serve and store. Let the pie cool and set for 5 minutes before serving. It will keep for about a week in the fridge and is very good cold. Do not freeze. Microwave heating is doable but not really recommended.

Sources:
http://elanaspantry.com/paleo-pie-crust/ (including comments)
http://allrecipes.com/recipe/killer-pumpkin-pie/
http://silk.com/recipes/pumpkin-spice-pie
http://whatscookingamerica.net/piecrsthint.htm
http://www.kingarthurflour.com/tips/pie-tips.html
http://www.thekitchn.com/two-ways-to-transfer-pie-dough-65895

Quiche

Nov. 8th, 2014 08:21 pm
rosefox: A cheerful chef made out of ginger. (baking)
[personal profile] rosefox
Ingredients

Crust
2 c almond flour/meal
0.25 tsp salt
1 + 1 egg
2 Tbsp SOLID (not melted) coconut oil

Filling
0.5 c almond milk
1 tsp ground mustard
7 eggs
2–4 Tbsp chopped fresh herbs or 2–4 tsp dried herbs
Salt & pepper
3 c cooked veg and/or meat, cut bite-size

Equipment
Oven or toaster oven
Food processor (optional)
Rolling pin (optional)
Wax paper (optional)
9.5" pie plate
Measuring cups and spoons
2 mixing bowls
Wooden spoons
Fork or whisk
Frying pan (if starting with raw veg and/or meat)
Crust protector (optional)
Baking sheet
Aluminum foil

Instructions

0) Mise en place. Gather your ingredients and tools. Preheat the oven to 350F if you're using a metal pie plate, or 325F for a glass pie plate. If you're starting with raw veg and/or meat, saute them until almost completely cooked, to increase flavor and extract water (so you don't get a watery quiche). Measure out the coconut oil and almond meal for the dough and put them in the freezer for a few minutes to chill.

1) Make the filling. Sprinkle the ground mustard over the almond milk and whisk well, doing your best to smoosh any lumps. Beat together the milk mixture, the herbs, and the eggs until frothy. Add salt and pepper to taste (slightly more than you think you'll want). In a separate bowl, stir together the veg and meat. Pour the egg mixture over the veg and meat and stir well.

2) Make the crust.
Food processor method: Put the almond meal and salt in the food processor and whir briefly to combine. In a separate bowl, whisk 1 egg. Pour the egg into the food processor and pulse until mixed. Break the chilled coconut oil into pieces with a knife, add to processor, and pulse until the dough forms a ball. If it stays crumbly, add the second egg.
Hand method: Whisk together the almond meal and salt. Whisk 1 egg and add it. Break the chilled coconut oil into pieces with a knife, add it to the almond meal, toss it a bit to coat the pieces of oil with flour, and then cut in the oil until you have a ball of dough. If it stays crumbly, add the second egg.

3) Make the quiche. Do not grease the pie plate. Place the ball of dough into the pie plate and use your fingers to press it out until it evenly covers the plate; or place it on a piece of wax paper, put another piece of wax paper over it, and roll it out into a circle 12" across, then carefully transfer it to the pie plate. Pour in the filling.

4) Bake. Line a baking sheet with aluminum foil and put it on the middle rack of the oven. Place the quiche on top of it. Bake until the quiche no longer jiggles when moved and a toothpick inserted into an eggy section comes out clean, about 45–55 minutes. If the crust starts to darken before the filling has cooked, cover it with a crust protector or aluminum foil.

5) Serve and store. Let the quiche cool and set for 5 minutes before serving. It will keep for about a week in the fridge and is very good cold. Do not freeze. Microwave heating is doable but not really recommended.

Sources:
http://elanaspantry.com/paleo-pie-crust/ (including comments)
http://www.glutenfreeandmore.com/recipes/dairy_free_vegeatable_quiche-1448-1.html
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Note: Microwaving sausage, whether to cook it or to reheat it, is not recommended; it can become dry and rubbery very quickly.

Ingredients

3 lb ground turkey

Seasonings
1 Tbsp fennel seeds, crushed slightly
1 Tbsp powdered sage
1 Tbsp dried parsley
1 tsp dried basil
1 tsp dried oregano
1 tsp salt
1 tsp freshly ground black pepper
0.5 tsp dried thyme
0.5 tsp onion powder
0.25 tsp garlic powder

Equipment

Small sharp knife
Small mixing
Large mixing bowl
Fork or whisk
Nitrile gloves
If baking:
- Oven
- Two baking sheets
- Nonstick foil
- Instant-read thermometer
If frying:
- Stove (one burner)
- Frying pan
- Olive oil
- Slotted spatula
- Instant-read thermometer (not needed for crumbled sausage)
- Plate or bowl
- Paper towels
If freezing patties or meatballs:
- Two baking sheets
- Nonstick foil
If freezing logs:
- Cutting board
- Plastic wrap

Instructions

0) Mise en place. Gather your ingredients and tools. If baking or freezing the sausage, line baking sheets with nonstick foil. If baking, preheat the oven to 400F. Mix the seasoning ingredients in the small bowl. Use the paring knife to cut open the package of turkey.

1) Season the meat. Put on gloves and put the turkey in the large bowl, spreading it out as much as possible. Pour the seasonings over the meat. Mix the turkey well with your hands until the seasonings are evenly distributed.

2a) Bake. Divide the mixture in half and put each half on a baking tray. Divide and shape each half into 16 smallish meatballs or patties. Bake 10 minutes; flip patties (not necessary for meatballs) and rotate trays; bake about 10 minutes more until the internal temperature of the largest meatball/patty reaches 175F.

2b) Fry. Optional: divide the sausage into portions and shape them into meatballs or patties. Line a plate with paper towels. Heat olive oil and a drop of water in a nonstick pan over medium-high heat until the water sizzles. Pan-fry crumbled sausage until no longer pink; pan-fry meatballs or patties until internal temp reaches 175F. Place the sausage on the towel-lined plate to drain briefly before serving or incorporating into another dish.

2c) Freeze as patties or meatballs. Divide the mixture in half and put each half on a baking tray. Divide and shape each half into 16 smallish meatballs or patties. Put the trays in the freezer. When the meat is frozen solid, put it in bags labeled "Bake at 400F 30 minutes or fry".

2d) Freeze as logs. Divide the mixture into four parts, put them on the cutting board, and shape each one into a log. Wrap each log tightly in several layers of plastic wrap. Freeze until solid, then place in a bag labeled "Partially thaw, slice into patties, bake at 400F 30 minutes or fry".

3) Serve and store. Once cooked, sausage will keep for about 7 days in the fridge. Cooked sausage can be frozen, but don't re-freeze meat that has already been frozen once.

Sources:
http://www.tasteofhome.com/recipes/homemade-italian-turkey-sausage
http://allrecipes.com/recipe/216319/homemade-sweet-italian-sausage-mild-or-hot/
http://www.tastesoflizzyt.com/2014/11/10/homemade-italian-sausage-seasoning/

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