Candied Orange Slices Tuesday, Jul 8 2008 

Culinary Basics and Desert , olga 2:01 pm

INGREDIENTS:

1 cup water
1 cup sugar
1 orange

DIRECTIONS:

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

 

Hard Boiled Eggs Sunday, Jul 6 2008 

Culinary Basics olga 11:40 am

ABOUT:

From Paul Pauvdisis

INGREDIENTS:

Eggs
Salt
Water

DIRECTIONS:

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

 

Caramel Sauce Friday, Apr 18 2008 

Culinary Basics and Sauce , , olga 6:58 pm

INGREDIENTS:

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

DIRECTIONS:

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

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

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

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

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

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

 

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

Culinary Basics and Sauce , olga 6:51 pm

INGREDIENTS:

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

DIRECTIONS:

Add shallots quickly to absorb the flavor of previously cooked meat

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

Add herbs and butter at the end.

 

White Wine Sauce Thursday, Apr 17 2008 

Culinary Basics and Sauce olga 6:45 pm

INGREDIENTS:

2 tablespoons unsalted butter
1 cup shallot, finely chopped
2 cups dry white wine
4 tablespoons white wine vinegar
1/2 cup heavy cream
2 tablespoon finely chopped parsley
Salt and pepper

1/2 cup dry white wine
1/2 cup homemade chicken stock
1 tablespoon Dijon mustard
1 lemon, juiced
Kosher salt and freshly ground black pepper
Chopped parsley leaves, for garnish

DIRECTIONS:

In a medium skillet, melt the butter over medium heat and cook the shallots for 4 minutes.

Add the wine and vinegar and bring to a simmer.

Cook liquid until it starts to thicken.

Stir in the heavy cream and simmer for 8 minutes.

Stir in the parsley, salt, pepper and scallops.

 

Blanched Vegetables Thursday, Apr 17 2008 

Culinary Basics , olga 6:05 pm

INGREDIENTS:

Cauliflower
Carrots
Broccoli

DIRECTIONS:

Pot for blanching vegetables
Bowls of h2O + ice = ice bath

Blanching light colors first

1. cauliflower
2. carrots
3. broccoli

put them in boiling water until crunchy and soft
put them in ice bath to set color and stop cooking process

 

Simple Syrup Wednesday, Apr 16 2008 

Culinary Basics olga 9:57 pm

ABOUT:

There are several thicknesses of simple syrup and they have different uses.

SERVINGS:

Thin simple syrup, a ratio of 3 parts water to 1 part sugar, is used to glaze cakes and cookies.
Medium simple syrup, a ratio of 2 parts water to 1 part sugar, is used to make beverages and sweeten iced tea.
Thick simple syrup, a ratio of 1 part water to 1 part sugar, is used to glaze candied fruits and is the basis of cold drinks.

INGREDIENTS:

Water
Sugar

DIRECTIONS:

Bring 2 cups of plain cold tap water to a boil. Stir in 2 cups of plain granulated sugar. Turn the heat to low and stir constantly until the sugar dissolves completely.
To test if the sugar is completely dissolved, use a metal spoon to scoop up a small bit of the syrup. Tilt it over the pan and watch carefully. You shouldn’t be able to see any crystals in the liquid.
At this point you can add flavorings; add about a tablespoon of any liquid extract. You can also stir in 1 tablespoon corn syrup to help ensure the syrup stays smooth.
Let the syrup cool to room temperature, then pour into a clean glass jar and store in the refrigerator.

 

Bechamel Sauce Sunday, Apr 13 2008 

Culinary Basics and Sauce olga 10:27 pm

INGREDIENTS:

1 tablespoon unsalted butter
1 tablespoons flour
1 cup milk, heated
Salt and pepper to taste
Pinch of nutmeg

DIRECTIONS:

In a saucepan melt butter over low heat.

Add flour and stir (using a wooden spoon).

In a separate saucepan have hot milk over low to medium heat.

While constantly whisking, gradually add hot milk to the roux (the butter and flour mixture).

Simmer mixture while continuing to whisk. Sauce will thicken in a few minutes.

 

Vanila Extract Sunday, Apr 13 2008 

Culinary Basics olga 10:21 pm

INGREDIENTS:

Bottle of vodka
6 vanilla beans split in ½

DIRECTIONS:

Drop 12 pieces into bottle of vodka

Put bottle in dark place for 30 days

 

Cooking Meats Internal Temperature Sunday, Apr 13 2008 

Culinary Basics , olga 10:18 pm

Lamb 120 F
Beef 120 – 135 F
Chuck 140 F
Pork 155 – 160 F
Turkey 158 – 165 F
Chicken Breast 158 – 160 F
Pork Chops 155 F

 

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