rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
1 Tbsp olive oil
0.5 onion, finely diced
2 c uncooked white rice
1 Tbsp ground coriander
5 c broth
6 chicken thighs, or meat from 1 rotisserie chicken
2 14-oz. cans black beans, drained and rinsed
1 lb raw or frozen diced carrot (optional)
1 lb frozen peas (do not defrost)
Juice of 2 limes

If the chicken isn't already cooked, cook it. Shred the chicken.

In large pot, saute the onion in the oil. When it's soft, add the rice and ground coriander, and toast them briefly. Gradually stir in broth and meat. Bring to boil, simmer 5 minutes. Add beans, and carrot if you're using it. Simmer until rice is cooked. If eating right away, add peas and simmer until peas are just heated through. Remove from heat. Stir in lime juice.

If making to freeze, don't add the peas. Instead, divide into containers, leaving some space, and chill in the fridge until cold. Then add a proportional layer of frozen peas on top and freeze immediately.
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Make a roux with some GF flour and Earth Balance
Add soy milk and salt to make a white sauce
Add some Gravy Master and a little red wine vinegar and some paprika because why not
Brown a bunch of ground beef, don't bother draining the fat
Cook a box of elbow macaroni in salted water
Throw in some frozen peas and carrots in the last couple of minutes of pasta cooking
Drain the pasta and veg
Mix it all together, season to taste
Call it food

(Dear future-Rose: I'm not trolling you, Josh is.)
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Ingredients

1 onion
2 large or 4 skinny carrots
0.25 c very good olive oil
1 tsp dried thyme, or leaves from 4 thyme sprigs
1 tsp chopped dried rosemary, or chopped leaves from 2 rosemary sprigs
12 sweet Italian sausages or 2 lb sweet Italian sausage meat
1 c red wine
56 oz (about 7 c) crushed tomatoes or passata
0.25 c chopped fresh parsley or basil
salt and pepper

Equipment

cutting board and chef's knife
measuring cups and spoons
two medium-size bowls
large nonstick pot
wooden spoon
stove (one or two burners)
optional: pot with lid, strainer, and pasta

Instructions

0) Mise en place. Gather your ingredients and tools. Peel and dice the onion and carrots and put them in one bowl. Peel the casings off the sausages and put all the sausage meat in the other bowl. Measure out the oil and wine. Open the cans of tomatoes. Chop the herbs.

1) Brown the vegetables. In the nonstick pot, heat the oil over medium-high heat with a piece of onion tossed into it. When the onion sizzles, put in the onion and carrot and cook, stirring frequently, until browned and aromatic, about 15 minutes.

2) Add everything else and simmer. Stir in the herbs and cook until aromatic, 1–2 minutes. Add the sausage and cook until there's no pink meat left, about 8 to 10 minutes. Pour in the wine and tomatoes, and bring to a boil. Simmer with lid ajar, stirring occasionally and adding a little water if needed to keep things from scorching, for 30 minutes or until sauce is thick and flavors have married.

2.5) Optional: make pasta. While the sauce is simmering, fill the second pot with water and bring it to a boil. Cover and remove from heat. About 10 minutes before the sauce is done, bring the water back to a boil and cook the pasta until it's al dente. Drain the pasta and return it to the pot.

3) Finish, serve, and store. Off the heat, stir in the parsley or basil, and season to taste with salt and pepper. Ladle sauce onto the pasta, stir in, and simmer briefly so the pasta finishes cooking by absorbing liquid from the sauce. Sauced pasta or sauce on its own will keep in the fridge for 1 week. Sauce can be frozen indefinitely.
rosefox: A cheerful chef made out of ginger. (baking)
[personal profile] rosefox
Note: If you don't have the KAF GF baking mix, substitute 8 oz GF AP flour, 2 tsp xanthan gum, 1.5 tsp baking soda, 1 tsp baking powder, and 0.5 tsp salt.

Note: Just about any relatively flavorless liquid oil will work: refined coconut oil, vegetable oil, canola oil, light olive oil, or even melted margarine.

Note: The recipe gives directions for making this in a bread machine. To make in a conventional oven, mix the non-chocolate wet ingredients and sugar, add the dry ingredients, mix until there are no lumps, mix in the chocolate, and bake in an 8" square/9" round pan (for taller, fluffier cake) or 9" square pan (for flatter, denser cake) or 12 standard cupcake cups at 350F for 18 to 20 minutes or until a toothpick poked into the center comes out mostly clean (don't wait until it's 100% clean or the cake will be too dry).

Ingredients

2.75 c soy milk
2 tsp cider vinegar
0.75 c sugar
3 tsp vanilla extract
3 Tbsp oil
12 oz (by weight) chocolate chips
8 oz (by weight) King Arthur Flour GF baking mix (NOT flour--see note above)
2 Tbsp King Arthur Flour cake enhancer (optional)

Equipment

Measuring cups and spoons
Scale
Flour sifter or mesh strainer
Microwave, or double boiler and stove
Zojirushi or other programmable bread machine

Instructions

0) Mise en place. Gather your ingredients and tools. Measure out the soy milk, add the vinegar, and set aside to curdle. Weigh the chocolate chips in the bowl of a double boiler or into a microwave-safe measuring cup. Sift together the dry ingredients (other than sugar). Remove the pan from the machine. Program the bread machine: 30 minute mix, shape, 20 minute rest, 1 minute rest (so everything gets re-mixed briefly before baking), 90 minute bake.

1) Mix the batter. Pour the curdled soy milk, sugar, vanilla extract, and oil into the pan. Add the dry ingredients. Place the pan in the machine and start the prepared program. A few minutes after mixing begins, when the ingredients have all been combined, open the machine and scrape any bits of flour off the walls of the machine and into the batter; then close the lid.

2) Melt the chocolate. If using the double boiler, put at least 1 cup of water in the pot, put the bowl with the chips over it, and heat over medium-low heat, stirring frequently. If using the microwave, nuke the measuring cup with the chips on high for 30-second bursts, stirring in between. (This shouldn't take more than 2 minutes in most microwaves.) When they're mostly melted, take them off the heat/out of the microwave and stir until they finish melting in the residual heat. Do your best to time this so that the chocolate is ready about 5 minutes before the end of the mixing cycle.

3) Bake the cake. When the add-ins beep goes off, pour in the melted chocolate, then close the lid (mixing should resume automatically). When the machine beeps for shaping, smooth the top of the batter, then press START. Leave the machine closed until the cake is done baking.

4) Serve and store. After baking, remove the pan from the bread machine/oven and set it aside on a heat-safe trivet to cool COMPLETELY. Leave it there for AT LEAST ONE HOUR. DO NOT ATTEMPT TO REMOVE THE CAKE UNTIL IT IS COOL. (Unless your goal is cake crumbs.) Run a spatula around the edges and very gently slide the cake out onto a plate. Slice and serve with vanilla ice cream. Only slice as much as you plan to serve. Store unsliced cake in an airtight bag or container at room temperature, or slice and freeze. Eat as soon as possible.

Sources:
"Your Basic Chocolate Cupcake", Vegan Cupcakes Take Over the World
http://www.ehow.com/how_7646693_substitute-chocolate-chips-cocoa.html
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Note: For a vegan curry, omit the chicken and double the veg.

Note: Mild Jamaican curry powder is very, very mild and will give a nice flavor without a lot of kick.

Note: For a thinner sauce, skim the fat off the top of the coconut milk and use it to replace part of the rice cooking water.

Ingredients

4 Tbsp olive oil, divided into 1 and 3 Tbsp
6 boneless skinless chicken thighs, cut into 1" pieces
0.5 c diced onion (frozen or fresh)
0.25 c curry powder
25 to 30 oz full-fat coconut milk
2 large Idaho potatoes or other baking potatoes, peeled and cut into 1" pieces
1 lb cut vegetables (broccoli, cauliflower, carrot, green beans, bell peppers, peas, etc.), fresh or frozen
1 c white rice
2 c water
Salt

Equipment

Cutting board
Sharp knife
Measuring cups
Mixing bowl
Scale (if using fresh veg)
Large pot with lid
Stove (1 burner)
Spoon
Rice cooker (or another stove burner and a small pot with lid)

Instructions

0) Mise en place. Gather your ingredients and tools. Skin, debone, and cut the chicken. Peel and cut the potatoes. Chop the onion and/or veg if using fresh. Start the rice cooking with the 2 cups of water.

1) Fry the chicken. In the large pot, heat 1 Tbsp oil over medium-high heat. Fry the chicken pieces for about 5 minutes, stirring occasionally, until lightly browned on all sides. Set the chicken aside.

2) Fry the aromatics. Add the remaining 3 Tbsp of oil to the pot and heat over medium heat. (It will look like a lot of oil. This is fine.) Add the onion (carefully! frozen onion will splatter) and fry briefly, stirring frequently, until it just begins to brown. Gradually add the curry powder, mixing it well with the oil to form a paste, and fry, stirring vigorously, for 60 seconds or until very fragrant. If it threatens to scorch, turn the heat down.

3) Simmer. Add the chicken and potatoes to the pot. Pour in the coconut milk and stir. Bring to a boil, reduce heat to low, cover, and simmer, stirring occasionally, for 20 minutes or until the chicken and potatoes are cooked through.

4) Cook the veg. When the chicken and potatoes are cooked through, check the rice. It should be done; if it's not, turn off the heat under the pot. Once the rice is done, add the veg to the curry, bring to a boil, and simmer uncovered until just cooked, about 3 to 5 minutes depending on which veg you're using. Taste the curry and season with salt as needed.

5) Serve and store. Fill bowls with rice and ladle curry on top. Before refrigerating or freezing leftovers, mix the rice into the curry; you may want to add a splash of water before microwaving refrigerated leftovers, since the rice will have soaked up a lot of the liquid. The turmeric will stain the containers no matter what you do, so don't worry about it.

Sources:
http://ohsnapletseat.com/2013/05/20/easy-coconut-milk-curry-chicken/
http://www.budgetbytes.com/2014/03/coconut-vegetable-curry/

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
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/
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 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. (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
Ingredients

3 lb skinless boneless chicken thighs
1.5 tsp sweet paprika
1 tsp za'atar
.5 tsp cumin
.5 tsp ground ginger
.25 tsp urfa-biber
.25 tsp ground coriander seed
.25 tsp cinnamon
2 cups + .5 cup chicken broth
1 Tbsp honey
1 lemon
2 carrots
1 small yellow onion
1 cup dried apricots
2 Tbsp fresh parsley or cilantro
2 Tbsp olive oil
1 bag slivered almonds
Salt
Pepper

Equipment

Stove (2 burners)
Oven
Measuring cups, spoons, and pitchers
Bowls of various sizes
Cutting board
Vegetable peeler
Vegetable knife
Tongs or flipper-type spatula
Large pot with lid
Large nonstick pan
Baking sheet
Aluminum foil

Instructions

0) Toast the almonds. Heat the oven to 350F. Line the baking sheet with foil and spread the almonds on it. Toast them for 10-15 minutes, checking and stirring them every 5 minutes or so, until just golden brown. Remove from the oven and set aside to cool (cooling is essential for achieving the ideal crunchy texture).

1) Mise en place. Gather your ingredients and tools. Measure all the spices into a single dish. Cut the lemon into wedges and squeeze about 1 tsp of juice from one of them. Combine the lemon juice, honey, and 2 cups chicken broth in a measuring pitcher. Peel the carrots and slice them into half-inch-thick coins. Cut off the top and bottom of the onion, halve it pole to pole, and cut into quarter-inch slices. Quarter the apricots. Chop the parsley or cilantro.

2) Cook the chicken. Heat 1 Tbsp of olive oil in the nonstick pan over medium-high heat. Add the chicken in a single layer (you may need to cook it in multiple batches) and season it with salt and pepper. Fry for 5 minutes on each side. Set the cooked chicken aside in a bowl. When all the chicken is done, simmer .5 cup chicken broth in the pan and scrape up all the tasty browned bits.

3) Cook the aromatics. While the chicken is cooking, heat 1 Tbsp of olive oil in the bottom of a large pot over medium-high heat. Add the onion and cook, stirring frequently, for 5 minutes or until the edges are browned but the pieces are still firm. Add the spices and cook for 30 seconds or until very fragrant. If the chicken isn't done cooking yet, remove the pot from the heat until the chicken is ready.

4) Start the stew. Pour the chicken broth, honey, and lemon juice into the pot. Add the chicken and any accumulated juices, plus the chicken broth you used to deglaze the pan and the pan scrapings. Bring to a boil and simmer 5 minutes. Add the carrots and apricots. Cover and simmer 10 minutes.

4.5) Optional: cut up the chicken. Remove the chicken thighs from the pot and cut them into bite-size pieces or shred them while the broth continues to simmer uncovered. Return the pieces of chicken to the pot.

5) Finish the stew. Continue simmering uncovered 5-10 minutes, until the carrots are tender and the broth has thickened slightly. Add parsley or cilantro and stir well.

6) Serve and store. Ladle the stew into bowls. Sprinkle with slivered almonds and serve with lemon wedges. The stew is very good over cous cous, or with bread for sopping. Leftovers keep in the fridge for 7 days and freeze extremely well.

Lasagna

Sep. 2nd, 2014 04:55 am
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Ingredients

1 box oven-ready gluten-free noodles
4 oz shredded fake mozzarella
5 oz baby spinach

Tomato sauce:
56 oz crushed tomatoes
Olive oil
Balsamic vinegar or red wine
Fresh basil
Fresh oregano
Salt and pepper

Cashew ricotta:
4 cups (1 lb) cashews
Water
20 leaves fresh basil
Ground or freshly grated nutmeg
Salt

Turkey sausage:
2.5 lb ground turkey
3 tablespoons red wine vinegar
1 tablespoon freshly cracked black pepper
1 tablespoon onion powder
1 tablespoon garlic powder (or 1/2 tsp minced garlic mashed into a paste)
1.25 tablespoons dried parsley
1 tablespoon dried basil
1/8 teaspoon dried oregano
1/8 teaspoon dried thyme
3/4 teaspoon ground fennel seed (or whole fennel seeds bashed with a hammer)
1/4 teaspoon brown sugar

Equipment

Oven
Nonstick 9" x 13" pan
Nonstick pot
Nonstick pan
Wooden spoon
Flipper-type spatula
Food processor with chopping blade (NOT a blender)
Scraper-type spatula
Measuring spoons and cups
Large bowl or measuring pitcher
Strainer

Instructions

0) Soak the cashews. Put the cashews in a large bowl or measuring pitcher. Add enough cold water to cover them and soak them for 3 to 8 hours, adding more water as necessary. If you forget to do this, soaking in hot water for 1 hour will do nearly as well.

1) Mise en place. Gather your ingredients and tools. Measure all the turkey seasonings into a single bowl and mix them together. Preheat the oven to the temperature indicated on the lasagna noodle package. If you plan to freeze the unbaked lasagna, line the pan with nonstick foil, leaving enough foil extending over the edge to be used as a handle.

2) Make the sauce. Pour the crushed tomatoes into a nonstick pot and heat over medium heat until simmering. Add olive oil, balsamic vinegar or red wine, fresh herbs, salt, pepper, etc. to taste. Simmer to allow flavors to marry and mellow.

3) Make the turkey. Put the ground turkey in a nonstick pan, add the turkey seasonings, and cook over medium-high heat, using a flipper-type spatula to break up larger chunks, until the meat is fully cooked and has the texture of crumbled sausage. Drain off any liquid. Add the turkey to the sauce and mix well. (Or, if you prefer, mix the turkey with the ricotta. Just don't try to add it as its own layer; the crumbled meat has no structural integrity.)

4) Make the ricotta. Drain the cashews and put them in the food processor with 0.5 cup cold water. Have at least another cup of water handy. Process the cashews until they have the texture of creamy ricotta, adding more water and scraping down the sides of the processor as necessary. When the right texture is achieved, add the basil leaves, plus nutmeg and salt to taste. Process just until all the ingredients are fully incorporated. Rinse out the bowl the cashews soaked in and scrape the ricotta into it.

5) Arrange the workspace. Next to the lasagna pan, place the pot of sauce, the box of noodles, the ricotta, and the box or bag of spinach. Ensure that you have at least 12 intact lasagna noodles, or enough large pieces to make 12. Broken noodles should go in the middle layers of the lasagna; use intact ones for the top and bottom.

6) Build the lasagna. Pour a full cup of sauce into the bottom of the pan. This seems like too much but it's not. Add a layer of 3 noodles, leaving a little space between them for them to expand as they cook. Build three strata as follows: one-third of the ricotta mixture, one-third of the spinach, 1.5 cups of sauce, 3 noodles. When this is done, pour 1.5 cups of sauce over the top, making sure that all exposed bits of noodle are covered in sauce. (They need the moisture of the sauce to cook, so this is very important.) Top with the shredded mozzarella.

7) Bake or freeze. If making right away, bake according to the noodle package directions. If freezing, freeze uncovered until firm, remove from the dish using the foil, and wrap tightly in two layers of plastic wrap. (If you get it before it's entirely frozen solid, you can cut it into individual servings that can be reheated one at a time; just make sure each serving is thoroughly wrapped.) Label and freeze for up to 1 month. Before cooking, remove entirely from plastic and place in a lightly oiled 9" x 13" dish. Thaw overnight in the fridge and bake at 350F for one hour or until the center reaches 175F.

7) Serve and store. Use a nonstick-safe brownie cutter to cut the lasagna. Leftovers keep in the fridge for 7 days if the lasagna was made right away or 5 days if it was frozen before cooking.
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Note: The coating can be made ahead of time and stored in an airtight container. It keeps until the almond flour's expiration date.

Note: You can skip the pre-coating and egg wash steps if you want, but the coating won't be as thick or crispy.

Ingredients

Meat
6 to 8 catfish filets*, or 8 to 12 skinless bone-in or boneless chicken thighs

* If using larger slabs of fresh fish from the fish market, carefully trim away all dark meat and blood, cut into even-sized filets, soak in ginger ale (yes, really!) or lemon water for about 15 minutes, and rinse well. Then proceed as you would with supermarket-style filets.

Coating
3 cups almond flour
2 Tbsp fresh minced thyme, or 2 tsp dried thyme
2 tsp fresh minced oregano, or 1 tsp dried oregano
2 Tbsp mustard powder
.5 tsp salt
.5 tsp black pepper
.5 tsp garlic powder
.5 tsp onion powder

Other
Cooking spray
2 eggs
2 Tbsp soy milk
0.25 c GF all-purpose flour

Equipment

4-cup airtight storage container
Tray
Large bowl
Whisk or spoon
Pie plate or other large pan
Measuring spoons and cups
Baking sheet
Oven-safe wire rack
Aluminum foil
Wax paper (optional)
Oven
Meat thermometer

Steps

0) Mise en place. Gather and measure your ingredients. Trim the meat and pat it dry. Preheat the oven to 425F for chicken or 475F for fish. Line the baking sheet with foil and put the wire rack on it. Line the tray with wax paper or foil. Put the all-purpose flour in the large bowl. Put the ingredients for the coating in the storage container, seal tightly, and shake until well mixed. Measure about half a cup of the coating into the pie plate.

1) Pre-coat. Dip each piece of meat into the flour, coat it thoroughly, and place it on the tray. When all the meat is floured, rinse out the bowl. In the bowl, whisk together the eggs and soy milk.

2) Coat. For each piece of meat, dip it in the egg wash, let excess egg drip off, press one side firmly down into the coating, then flip over and repeat on the other side. Move the thoroughly coated meat to the wire rack. Add more coating to the plate as necessary.

3) Bake. Lightly spray the top of the meat with cooking spray. If using chicken, put a meat thermometer in the thickest part of the largest piece, being careful not to put it against the bone. Put the tray with the wire rack in the oven. Bake fish at 475F for 20 minutes or until golden brown. Bake chicken at 425F until internal temperature reaches 160F, then increase oven temp to 475F and bake until golden brown on the outside and 175F on the inside. For extra browning, finish under the broiler.

Sources:
http://www.southernwithatwist.com/recipes/almond-crusted-catfish
http://www.cooksillustrated.com/recipes/686-the-best-oven-fried-chicken
http://www.enjoy-how-to-cook.com/breading-chicken.html
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Note: This recipe will be easiest with the participation of at least two people. Read through the whole recipe before starting to cook.

Note: This version of the recipe uses 3x the amount of sauce that the original recipe called for. If you prefer less sauce, reduce the sauce ingredients proportionately.

Note: This recipe is low-sodium and (if you get GF oyster sauce) gluten-free. If those things don't matter to you, you can use regular soy sauce in place of the tamari and add salt or soy sauce to taste.

Note: If you use a frying pan or skillet, use one that's at least 14" in diameter. If you don't have one that big, allow extra time for frying the ingredients in batches.

Ingredients

Meat
20 oz (1.25 pounds) chicken breast

Veg
1 head broccoli
2 carrots
1 tin water chestnuts
1 tin bamboo shoots
1 tin baby corn

Tenderizer
1 Tbsp baking soda (approx. 1 tsp per 7 oz of meat)

Marinade
1 Tbsp rice wine or sherry
2 Tbsp cornstarch

Sauce
2 Tbsp cornstarch
1 cup cold water
1 Tbsp rice wine or sherry
3 Tbsp oyster sauce
1.5 tsp sesame oil
3 Tbsp low-sodium tamari
1 Tbsp sugar

Cooking
2 Tbsp oil

Rice
2 cups white rice
4 cups water

Equipment

Mixing bowls
Measuring cups and spoons
Whisk
Cutting boards
Chef's knife
Vegetable knife
Vegetable peeler
Can opener
Strainers
Large pot with lid
Metal steamer basket
Wok (preferred) or large pan or skillet with lid
Stove (1 burner)
Rice cooker
Wooden spoons
Flipper-type spatula

Steps

0) Mise en place. Have all your ingredients handy, but don't cut or measure them just yet; there's time to do all that while the chicken tenderizes and marinates.

1) Tenderize the chicken. Cut up the chicken. Put the pieces in a bowl and add the baking soda. Mix thoroughly with a spoon or gloved hands. Let it rest for 15 minutes.

While the chicken tenderizes, perform steps 2, 3, and 4.

2) Make the rice. Put the rice and water in the rice cooker and press "white rice".

3) Prep the vegetables. Fill the large pot about 3/4 of the way with water, cover it, and put it on to boil. Rinse the broccoli, chop it, and put it in the steamer basket. Drain and rinse the tinned vegetables, chop the corn up if necessary, and put them in a bowl. Peel and dice the carrots and add them to the same bowl.

4) Blanch the broccoli. When the water boils, lower the steamer basket full of broccoli into it. Wait about 15 seconds for the broccoli to turn bright green, then remove the basket and place it in a bowl so the rest of the water can drain out.

The chicken is now tender.

5) Marinate the chicken. Mix the marinade ingredients in a large bowl. Put the chicken in a strainer. Very thoroughly rinse the baking soda off the chicken under cold running water. Shake the strainer to get most of the water off the chicken. Put the chicken in the bowl with the marinade and mix thoroughly with a spoon or gloved hands. Let it rest for 10 minutes.

While the chicken marinates, perform step 6.

6) Make the sauce. Measure the cornstarch into a mixing bowl. Add the water in a slow stream while whisking, to minimize cornstarch lumps. Add the rest of the ingredients and mix well.

The chicken is now marinated.

7) Pre-cook the chicken. Have a clean bowl handy next to the stove. Heat 1 Tbsp of oil in the wok over high heat until very very hot. Add the chicken and fry it, stirring rapidly and separating all the pieces, until the surface is opaque, about 5 to 7 minutes. Set it aside.

8) Pre-cook the vegetables. Heat 1 Tbsp of oil in the wok over high heat until very very hot. Add the non-broccoli vegetables and fry them, stirring rapidly and separating all the pieces, until mostly cooked, about 5 minutes.

9) Add the chicken and sauce. Put the chicken back in the wok with the vegetables. Whisk the sauce and pour it over the chicken and vegetables. Fry, stirring frequently, for 2 minutes. If the sauce threatens to scorch, turn the heat down.

By now the rice should be done. If it's not, turn off the heat under the wok and leave it uncovered until the rice is done. Then return the wok to high heat.

10) Add the broccoli and finish cooking. Add the broccoli to the wok and mix well. Fry, stirring frequently, for 2 minutes. Cover the wok or pan with a lid for 1 minute. Verify that the chicken is fully cooked. If it's not, continue stir-frying uncovered until it is.

11) Serve. Dish rice into bowls and top with stir-fry.

12) Store. Dish rice into single-serving containers and top with stir-fry. Keeps for about 5 days in the refrigerator. Does not freeze well.

Sources:
http://rasamalaysia.com/chinese-food-recipe-cashew-chicken/2/
http://recipes.howstuffworks.com/tools-and-techniques/cooking-with-cornstarch.htm
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Note: Frozen chopped onions may be substituted for the shallot. Measure a shallot-sized quantity by eye, microwave on high for 30 seconds, and drain well.

Ingredients

1 Tbsp + .25 cup olive oil
1 large or 2 small shallots, diced
600g risotto rice
7 cups liquid: chicken broth, vegetable broth, white wine (maximum 1 cup)
1 extra cup liquid if using a pot rather than a pressure cooker
1 pound vegetables, diced or otherwise edible-size; can be fresh, frozen, or a mix of the two
1 cup chopped dense protein (e.g. sauteed mushrooms, scraps of roast chicken, raw ground turkey) or 2 cups chopped dilute protein (e.g. raw mushrooms, which contain a lot of water)
Chopped fresh herbs to garnish (optional)

Equipment

Prep
Cutting board
Knife
Large strainer
Measuring cups
2 large bowls (if following the optional rice-rinsing step)

Cooking
Silicone spoonula or other wide heatproof spoon
Pressure cooker or large pot with a tight-fitting lid
Stove (1 burner)

Steps

0) Mise en place. Measure out the rice, liquid, and oil. Take any frozen veg out of the freezer. Dice the shallot(s). Chop anything that needs chopped. Divide the protein and vegetables into three categories:

A) the shallots, plus anything that needs to be cooked very thoroughly (all raw protein, all very crunchy fresh raw veg)
B) anything that needs to be heated through and can be very soft (cold cooked chicken)
C) anything that cooks very quickly and should still have texture (all frozen veg, greens like spinach that wilt quickly, veg like fresh peas that are good nearly raw)

0.5) If you have time, rinse the rice. Combine the rice and liquid in a large bowl, stir vigorously with your hands or a whisk, and strain into another large bowl. Let the rice sit and drain for at least five minutes, stirring it occasionally to help it drain. This transfers the rice starch into the liquid and lets you toast the rice without losing the creaminess of the starch. It's optional, but makes the risotto extra creamy.

1) Pre-cook group A. Put 1 Tbsp oil in the pot and flick in a few drops of water. Heat over medium heat until the water sizzles. Cook everything in group A until all raw meat is cooked through and all cooking liquid has evaporated (if there's a lot of liquid, increase the heat to cook it off faster; just remember to decrease it again when you're done). Set aside the cooked ingredients.

2) Toast the rice. Put in the additional .25 cup oil and heat it over high heat. Add the rice and cook for 1 to 2 minutes, until the rice gets a nutty aroma and just barely begins to change color. If a grain of rice pops like popcorn, it's definitely ready.

3) Add the liquid and everything in groups A and B. If you rinsed the rice, give the broth and wine a good stir so the starch isn't all sitting at the bottom. Pour in seven cups of liquid (if you're cooking in a regular pot rather than a pressure cooker, you should have one cup left over) and add everything in group A (which you cooked and set aside in step 1) and group B. Bring to a rapid boil, stirring frequently.

4a) If using the pressure cooker: fasten the pressure cooker lid with the dial pointing to 2. Keep over medium heat--do not increase the heat! If the pressure indicator goes up, immediately turn the heat down as low as possible. Cook for 10 minutes total (not 10 minutes under pressure). Turn the heat off and USE TONGS, from the BACK OF THE DIAL, to turn the dial to "steam". BE VERY CAREFUL. STEAM WILL GUSH OUT OF THE FRONT OF THE DIAL. Once all the steam has been released and the pressure indicator has dropped, remove the lid.

4b) If using a pot: cover the pot and turn the heat down as low as possible. Let simmer 5 minutes. Stir briefly, cover again, and simmer for another 5 minutes. Stir in the remaining cup of liquid.

5) Finish simmering. Increase the heat to medium just until the liquid begins to bubble, then cover the pan and turn the heat all the way down again. Let simmer 5 minutes or until the liquid is mostly absorbed and the rice is almost entirely cooked.

6) Give a final blast of heat. Add everything in group C. Turn the heat up to medium-high and cook uncovered, stirring frequently, until all the liquid is absorbed and the rice is cooked through.

7) Serve and store. Stir in any garnishes. Add salt and freshly ground black pepper to taste. Serve immediately. Risotto keeps in the fridge for a week and reheats well in the microwave. To make risotto cakes, form 3 cups risotto into 8 small patties; whisk 2 eggs in one bowl and put 2 cups of breadcrumbs in another bowl; dip each patty into eggs and then into breadcrumbs. Pan-fry them in hot oil (3 minutes on a side) or bake them on an oiled baking sheet at 350F until golden brown. Risotto cakes can also be frozen, and either baked or fried (carefully! hot oil splatters a lot when you put something frozen in it) without defrosting.

Sources:
http://www.seriouseats.com/recipes/2011/10/how-to-make-perfect-risotto-recipe.html
http://rosefox.dreamwidth.org/1783811.html?format=light
http://www.epicurious.com/recipes/food/views/Mushroom-Risotto-Cakes-231808
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Ingredients:

3 cups risotto rice
7 cups (1.75 boxes) low-sodium vegetable broth
1 cup white wine (you can substitute 1 cup broth if you don't have wine)
.5 cup olive oil
1 lb frozen carrots & peas with no added salt
10 oz fresh shiitake mushrooms, chopped
2 small shallots or 1 large shallot, finely diced
2 garlic cloves, pressed, or 2 tsp chopped garlic
Optional garnishes (fresh herbs, real or fake cheese, etc.)
Salt and freshly ground black pepper

Equipment:

Prep
Cutting board
Knife
Large strainer
Garlic press (if using fresh garlic)
Measuring cups
2 large bowls (if following the optional rice-rinsing step)

Cooking
Silicone spoonula or other wide heatproof spoon
Large skillet with tightly fitting lid
Stove (1 burner)

Steps:

0) Mise en place. Measure out the rice, broth and wine (in one bowl), and oil. Take the peas and carrots out of the freezer. Rinse and chop the mushrooms. Dice the shallot(s). Press the garlic cloves.

0.5) If you have time, rinse the rice. Combine the rice, broth, and wine in a large bowl, stir vigorously with your hands or a whisk, and strain into another large bowl. Let the rice sit and drain for at least five minutes, stirring it occasionally to help it drain. This transfers the rice starch into the broth and lets you toast the rice without losing the creaminess of the starch. It's optional, but makes the risotto extra creamy.

1) Toast the rice. Put the oil in the saucepan and flick in a few drops of water. Heat over medium high heat until the water sizzles. Add the rice and cook, stirring frequently, until the rice has a golden blond color and a nutty aroma.

2) Cook the aromatics and mushrooms. Clear a small section of the pan, tilt the pan to fill that section with oil, and put the garlic and shallot in it. Let them cook in the hot oil for about 30 seconds. Add the mushrooms and cook, stirring occasionally, until all the mushroom liquid has evaporated, about 3–5 minutes.

3) Add the liquid and simmer. If you rinsed the rice, give the broth and wine a good stir so the starch isn't all sitting at the bottom. Pour 7 cups of the broth-and-wine mixture into the pan. Bring to a simmer, cover with the lid, and turn the heat down as low as possible. Let simmer 10 minutes. Stir briefly, cover again, and let simmer another 5 minutes.

4) Cook the vegetables. Stir in the remaining cup of liquid and the frozen peas and carrots. Increase the heat to medium just until the liquid begins to bubble, then cover the pan and turn the heat all the way down again. Let simmer 5 minutes or until the liquid is mostly absorbed and the rice is almost entirely cooked.

5) Give a final blast of heat. Uncover the pan, turn the heat up to medium-high, and cook, stirring frequently, until all the liquid is absorbed and the rice is cooked through.

6) Garnish. Stir in any garnishes. Add salt and freshly ground black pepper to taste. Serve immediately.

7) Enjoy the leftovers. Risotto keeps in the fridge for a week and reheats well in the microwave. To make risotto cakes, form 3 cups risotto into 8 small patties; whisk 2 eggs in one bowl and put 2 cups of breadcrumbs in another bowl; dip each patty into eggs and then into breadcrumbs. Pan-fry them in hot oil (3 minutes on a side) or bake them on an oiled baking sheet at 350F until golden brown. Risotto cakes can also be frozen, and either baked or fried (carefully! hot oil splatters a lot when you put something frozen in it) without defrosting.

Sources:
http://www.seriouseats.com/recipes/2011/10/how-to-make-perfect-risotto-recipe.html
http://rosefox.dreamwidth.org/1783811.html?format=light
http://www.epicurious.com/recipes/food/views/Mushroom-Risotto-Cakes-231808

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