Preheat oven to 350.
Shuck corn and remove silk skin and strands. Cover the corn in the removed leaves.
Cook for 30 minutes directly on the rails or until soft.
Friday, October 30, 2009
Thursday, October 22, 2009
Sesame Oil Recipe
How to make home made sesame oil:
Take one cup of sesame seeds and on a large cooking sheet covered with non stick aluminum foil, roast them under the broiler until they've just began to darken. Very quick!
Take the sesame seeds and mix with 1 cup of oil into a food processor. Mix until a paste has formed. Pour the paste into a shallow bowl or pan and scrape out as much as possible. Cover and let sit for one hour.
The sesame oil should now have floated to the top. using a spoon, dip into the oil on the top until the oil seeps over the edge of the spoon. Pour this into your container of choice.
Take one cup of sesame seeds and on a large cooking sheet covered with non stick aluminum foil, roast them under the broiler until they've just began to darken. Very quick!
Take the sesame seeds and mix with 1 cup of oil into a food processor. Mix until a paste has formed. Pour the paste into a shallow bowl or pan and scrape out as much as possible. Cover and let sit for one hour.
The sesame oil should now have floated to the top. using a spoon, dip into the oil on the top until the oil seeps over the edge of the spoon. Pour this into your container of choice.
Bulgogi (Korean bbq beef)
Marinade ingredients:
1/4 cup soy sauce
2 tbsp sugar
2 tbsp white wine
2 large garlic cloves finely chopped
1 tbsp sesame oil * ( Sesame oil Recipe )
2 tsp crushed red pepper
16 scallions
Flank steak cut across grain into 1/4 inch thick slices. (Might be useful to cut while still not thawed, or place in freezer for a while before cutting)
in large shallow dish combine soy with sugar, wine, garlic, sesame oil and crushed red pepper. Stir to dissolve the sugar.
Add the sliced flank steak and refrigerate for as long as possible. 4 hours is minimum, 12-24 is ideal.
In a heavy bottomed pan, skillet, griddle or on a grill, simply toss the meat in and allow to sizzle. Work in batches as the meat will cook in under one minute.
Rub the scallions with vegetable oil and cook in pan until crisp yet warm.
Serve the steak with scallions and jasmine rice as a side dish.
1/4 cup soy sauce
2 tbsp sugar
2 tbsp white wine
2 large garlic cloves finely chopped
1 tbsp sesame oil * ( Sesame oil Recipe )
2 tsp crushed red pepper
16 scallions
Flank steak cut across grain into 1/4 inch thick slices. (Might be useful to cut while still not thawed, or place in freezer for a while before cutting)
in large shallow dish combine soy with sugar, wine, garlic, sesame oil and crushed red pepper. Stir to dissolve the sugar.
Add the sliced flank steak and refrigerate for as long as possible. 4 hours is minimum, 12-24 is ideal.
In a heavy bottomed pan, skillet, griddle or on a grill, simply toss the meat in and allow to sizzle. Work in batches as the meat will cook in under one minute.
Rub the scallions with vegetable oil and cook in pan until crisp yet warm.
Serve the steak with scallions and jasmine rice as a side dish.
Salmon with Orzo and Red wine sauce
Ingredients
7 tablespoons olive oil, divided
1 large onion, sliced
2 cups dry red wine
2 cups canned beef broth
8 fresh thyme sprigs
2 bay leaves
1 pound orzo
6 shallots, minced
1 pound mushrooms, sliced
5 cups canned low-sodium chicken broth
1/2 cup whipping cream
2 tablespoons chopped fresh tarragon leaves
Salt and freshly ground black pepper
6 (5-ounce) skinless boneless salmon fillets
1/4 cup unsalted butter, cut into pieces
In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add onions and saute for 5 minutes. Add wine, beef broth, thyme and 1bay leaf. Boil until liquid is reduced by 1 cup, about 35 minutes. Strain sauce into a small saucepan.
Preheat oven to 350 degrees F. Place orzo on a rimmed baking sheet. Bake until golden brown, for about 20 minutes.
Heat 2 tablespoons of oil in another heavy large saucepan over medium-high heat. Add shallots. Saute for 4 minutes. Add mushrooms. Saute until golden, about 10 minutes. Add orzo, chicken broth, and 1 bay leaf. Bring to a boil. Reduce heat to medium-low. Cook uncovered until orzo is tender and broth is absorbed, while stirring often, about 20 minutes. Add cream and tarragon. Simmer for 5 minutes, stirring occasionally. Season with salt and pepper.
Heat 3 tablespoons oil in a heavy large nonstick skillet over medium-high heat. Sprinkle salmon with salt and pepper. Add to skillet and saute just until cooked through, about 3 minutes per side.
Bring sauce to simmer. Add butter, whisk just until melted. Season with pepper. Spoon orzo onto 6 plates. Place salmon fillets on top of orzo. Serve with sauce.
source: Foodnetwork
7 tablespoons olive oil, divided
1 large onion, sliced
2 cups dry red wine
2 cups canned beef broth
8 fresh thyme sprigs
2 bay leaves
1 pound orzo
6 shallots, minced
1 pound mushrooms, sliced
5 cups canned low-sodium chicken broth
1/2 cup whipping cream
2 tablespoons chopped fresh tarragon leaves
Salt and freshly ground black pepper
6 (5-ounce) skinless boneless salmon fillets
1/4 cup unsalted butter, cut into pieces
In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add onions and saute for 5 minutes. Add wine, beef broth, thyme and 1bay leaf. Boil until liquid is reduced by 1 cup, about 35 minutes. Strain sauce into a small saucepan.
Preheat oven to 350 degrees F. Place orzo on a rimmed baking sheet. Bake until golden brown, for about 20 minutes.
Heat 2 tablespoons of oil in another heavy large saucepan over medium-high heat. Add shallots. Saute for 4 minutes. Add mushrooms. Saute until golden, about 10 minutes. Add orzo, chicken broth, and 1 bay leaf. Bring to a boil. Reduce heat to medium-low. Cook uncovered until orzo is tender and broth is absorbed, while stirring often, about 20 minutes. Add cream and tarragon. Simmer for 5 minutes, stirring occasionally. Season with salt and pepper.
Heat 3 tablespoons oil in a heavy large nonstick skillet over medium-high heat. Sprinkle salmon with salt and pepper. Add to skillet and saute just until cooked through, about 3 minutes per side.
Bring sauce to simmer. Add butter, whisk just until melted. Season with pepper. Spoon orzo onto 6 plates. Place salmon fillets on top of orzo. Serve with sauce.
source: Foodnetwork
Potatoes Boulangere. Low fat, pretty healthy potato gratin.
Ingredients
1 tbsp Olive Oil
1/2 cup diced pancetta or bacon
1 Large white onioni
3 sprigs fresh thyme
1 bay leaf
1 tsp Kosher salt, 1/4 tsp fresh ground pepper
Yukon gold potatoes peeled and sliced into 1/4 " thick half moons
1 cup chicken broth
Heat the oven to 375.
Warm the olive oil in a large pot over medium heat. When thouroughly hot, add the bacon or pancetta. Saute until it becomes crisp and brown.
Add onions, thyme, bay leaf, salt and pepper. Stir occassionaly until the onions are transluscent and turning golden.
Meanwhile in small saucepan bring chicken broth to a boil and remove frmo heat. Add the potatoes to the onions and bacon mixture.
Pour the hot broth over the potatoes and onions and bring to boil. Stir with a wooden spoon to scrape up the bits of bacon off the bottom of the pot.
Cover the pot and place in oven and bake for 15 minutes.
Uncover the pot and move the potatoes around and continue to bake uncovered until potatoes are tender and browning, another 25 minutes.
Remove bay leaf and thyme before serving.
1 tbsp Olive Oil
1/2 cup diced pancetta or bacon
1 Large white onioni
3 sprigs fresh thyme
1 bay leaf
1 tsp Kosher salt, 1/4 tsp fresh ground pepper
Yukon gold potatoes peeled and sliced into 1/4 " thick half moons
1 cup chicken broth
Heat the oven to 375.
Warm the olive oil in a large pot over medium heat. When thouroughly hot, add the bacon or pancetta. Saute until it becomes crisp and brown.
Add onions, thyme, bay leaf, salt and pepper. Stir occassionaly until the onions are transluscent and turning golden.
Meanwhile in small saucepan bring chicken broth to a boil and remove frmo heat. Add the potatoes to the onions and bacon mixture.
Pour the hot broth over the potatoes and onions and bring to boil. Stir with a wooden spoon to scrape up the bits of bacon off the bottom of the pot.
Cover the pot and place in oven and bake for 15 minutes.
Uncover the pot and move the potatoes around and continue to bake uncovered until potatoes are tender and browning, another 25 minutes.
Remove bay leaf and thyme before serving.
Easy columbian skirt steak with tomato garlic and onion yellow rice
Take skirt steak and marinade in the following mixture:
1/2 cup olive oil
1/3 cup soy sauce
4 scallions, washed and cut in 1/2
2 large cloves garlic
1/4 cup lime juice
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin
3 tablespoons dark brown sugar
The longer you can marinade the better, but do it for at least one hour.
Ingredients for rice:
Yellow Rice
Tomatos, diced, chunked, whatever
2 cloves garlic
A cup of chopped onion
Some chopped flat parsley
While the meat marinades get the rice cooking, it should take about 25 minutes so if your meat is marinaded, you can have this entire meal done in 30 minutes.
When the rice has about 10 minutes left, pour in your can (undrained) of diced/chunked tomatoes into a pan over high heat. Mix in the onions and garlic. Heat until the onions are transcluscent and any of the moisture from the tomatoes juices has evaporated. Now simply mix this in with the rice.
When the rice has about 7 minutes left, go ahead and sear the meat on both sides. It shouldn't take more than 2 minutes per side. Remove and cover with foil.
Once the rice and your tomato mixture is done, simply test your meat for done ness, slice into 1/2" pieces and top the rice with the meat, sprinkling some of the parsley over the top.
Easy.
1/2 cup olive oil
1/3 cup soy sauce
4 scallions, washed and cut in 1/2
2 large cloves garlic
1/4 cup lime juice
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin
3 tablespoons dark brown sugar
The longer you can marinade the better, but do it for at least one hour.
Ingredients for rice:
Yellow Rice
Tomatos, diced, chunked, whatever
2 cloves garlic
A cup of chopped onion
Some chopped flat parsley
While the meat marinades get the rice cooking, it should take about 25 minutes so if your meat is marinaded, you can have this entire meal done in 30 minutes.
When the rice has about 10 minutes left, pour in your can (undrained) of diced/chunked tomatoes into a pan over high heat. Mix in the onions and garlic. Heat until the onions are transcluscent and any of the moisture from the tomatoes juices has evaporated. Now simply mix this in with the rice.
When the rice has about 7 minutes left, go ahead and sear the meat on both sides. It shouldn't take more than 2 minutes per side. Remove and cover with foil.
Once the rice and your tomato mixture is done, simply test your meat for done ness, slice into 1/2" pieces and top the rice with the meat, sprinkling some of the parsley over the top.
Easy.
Wednesday, October 21, 2009
Joel Robuchon Potatoes
Ingredients:
Yukon Gold potatoes, cleaned but not peeled
1 stick of butter per lb of potatoes, chilled, cut into cubes.
1 cup of milk
Regular salt, Kosher Salt and White pepper
What you'll need:
Potato ricer
Wooden spoon
Standing Mixer (Optional)
Some form of Sieve. I use a meat strainer. It needs to be incredibly fine and something that generally only allows liquid to pass through.
Large bowl to catch the sieved potatoes.
How to do it:
Boil the potatoes with the skins on in salted water (1 tbsp per quart) so that they have 1" of water above the potatoes.
Once the potatoes are knife tender, remove them and peel off the skin. (Use your hands, not a peeler). This will be hot. Do not cool off the potatoes or allow them to cool, we need them hot.
Pass the pototoes through the potato ricer back into the pot (now drained) that they cooked in. Allow the latent moisture of the potatoes to evaporate. (Just a minute or two)
Now for the hard part. (Easy if you have a standing mixer.) We need to mix in the cold butter, one cube at a time and mix the potatoes. The Robuchon method specifically calls for using a wooden spoon due to fears that a mixer might "shear the starches". (I swear I'm not making this up)
I have made these potatoes several times now and done it both ways, and cannot tell a difference.
Method One: (Robuchon method) Slowly add the butter, one cube at a time into the potatoes which should be in a large metal bowl. Vigorously whip the potatoes using the wooden spoon until the butter is completely encorporated. Continue until all of the butter is used up. This will take between 5 and 10 minutes and if your arm doesn't feel like its going to fall off, you haven't been stirring "vigorously" enough.
Method Two: (Ben method) Put the potatoes in the bowl of a standing kitchenaid mixer. Affix the "flat beater" attachment on the kitchen aid and put on a speed of one. Slowly add the cubes of butter to the potatoes until encorporated. (I prefer this method)
Bring the milk to a boil. Once it is boiling hot, slowly mix it into the potatoes as you stir (or mix)
Once the milk has been completely encorporated we are done with the mixing process.
Place your ultra fine sieve over a large bowl and sieve the potatoes through it into the bowl. Robuchon uses what is called a Tamis. I used a meat strainer. This means putting about a heaping spoon full of potatoes on top of the meat strainer, and using something wide and flat, scrape across the strainer until the potatoes have completely passed through to the other side. (I used a large spatula)
Once all of your potatoes have been strained you'll likely need to scrape them off of the other side of the strainer. Pick up the strainer and using a spatula, scrape them into the bowl.
Once all of the potato puree is in the bowl, you can put it back in the pot to reheat it. (At this point it'll likely be room temperature)
Once reheated, the potatoes are ready to be served.
Yukon Gold potatoes, cleaned but not peeled
1 stick of butter per lb of potatoes, chilled, cut into cubes.
1 cup of milk
Regular salt, Kosher Salt and White pepper
What you'll need:
Potato ricer
Wooden spoon
Standing Mixer (Optional)
Some form of Sieve. I use a meat strainer. It needs to be incredibly fine and something that generally only allows liquid to pass through.
Large bowl to catch the sieved potatoes.
How to do it:
Boil the potatoes with the skins on in salted water (1 tbsp per quart) so that they have 1" of water above the potatoes.
Once the potatoes are knife tender, remove them and peel off the skin. (Use your hands, not a peeler). This will be hot. Do not cool off the potatoes or allow them to cool, we need them hot.
Pass the pototoes through the potato ricer back into the pot (now drained) that they cooked in. Allow the latent moisture of the potatoes to evaporate. (Just a minute or two)
Now for the hard part. (Easy if you have a standing mixer.) We need to mix in the cold butter, one cube at a time and mix the potatoes. The Robuchon method specifically calls for using a wooden spoon due to fears that a mixer might "shear the starches". (I swear I'm not making this up)
I have made these potatoes several times now and done it both ways, and cannot tell a difference.
Method One: (Robuchon method) Slowly add the butter, one cube at a time into the potatoes which should be in a large metal bowl. Vigorously whip the potatoes using the wooden spoon until the butter is completely encorporated. Continue until all of the butter is used up. This will take between 5 and 10 minutes and if your arm doesn't feel like its going to fall off, you haven't been stirring "vigorously" enough.
Method Two: (Ben method) Put the potatoes in the bowl of a standing kitchenaid mixer. Affix the "flat beater" attachment on the kitchen aid and put on a speed of one. Slowly add the cubes of butter to the potatoes until encorporated. (I prefer this method)
Bring the milk to a boil. Once it is boiling hot, slowly mix it into the potatoes as you stir (or mix)
Once the milk has been completely encorporated we are done with the mixing process.
Place your ultra fine sieve over a large bowl and sieve the potatoes through it into the bowl. Robuchon uses what is called a Tamis. I used a meat strainer. This means putting about a heaping spoon full of potatoes on top of the meat strainer, and using something wide and flat, scrape across the strainer until the potatoes have completely passed through to the other side. (I used a large spatula)
Once all of your potatoes have been strained you'll likely need to scrape them off of the other side of the strainer. Pick up the strainer and using a spatula, scrape them into the bowl.
Once all of the potato puree is in the bowl, you can put it back in the pot to reheat it. (At this point it'll likely be room temperature)
Once reheated, the potatoes are ready to be served.
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