2 pork tenderloins, spiral cut, (or just with a pocket in it)
2 apples, peeled, small diced
6 prunes, small diced
6 apricots, dried
2 tbsp walnuts, minced
1.5 oz. brandy
1 tsp nutmeg
2 egg whites, whipped slightly
salt and pepper, to taste
Ground caraway, salt, pepper to taste
2 tbsp shallots
1 oz. brandy
2 c. brown sauce
Spiral cut or pocket cut tenderloin to produce a flat sheet. Cover with plastic wrap, pound to an even thickness, maybe 1/4".
Combine all stuffing ingredients (apples to salt and pepper), mix. Season pork, then spread filling in a thin even layer over the pork, then roll it up to form a tight cylinder. Truss the tenderloin with string to hold its shape. Sear in a hot skillet (not nonstick) on all sides. Remove pork to a roasting pan, cook at 350 to an internal temperature of 145.
Meanwhile, sweat shallots in the pan you seared the pork in. Deglaze with brandy, add brown sauce, simmer 10 minutes.
Source: Pennsylvania Culinary Institute "Oktoberfest" enthusiast class, Chef Art Inzinga, October 14, 2006
Showing posts with label pci. Show all posts
Showing posts with label pci. Show all posts
Wednesday, July 16, 2008
Friday, July 4, 2008
Halushki
Halushki (cabbage and noodles)
1 cabbage head (small)
12 oz. wide egg noodles (or 1 egg, 2 c. flour, 1 pinch salt, milk as needed; combine, roll out to 1/8 inch thick, cut into strips, let dry)
24 oz. cottage cheese
8 oz. sour cream
1 egg
1 onion, mild (small)
1/2 c. butter or margarine
salt and pepper
Boil noodles, set aside.
Dice onion, saute in 1/3 stick of butter until they get a little color, set aside.
Remove stem, chop cabbage into bite-sized pieces (about 3/4 inch). Saute in 2/3 stick of butter until tender and have a little color. Add to noodles.
Blend cottage cheese, sour cream, egg. Add sauted onions and mix well. Season with salt and pepper to taste.
Add cheese mixture to noodles and cabbage, mix well. Pour into a glass 9x13 baking dish lightly coated with non-stick spray. Bake covered at 350 for 30 minutes or until heated through. Uncover and bake an additional 10-15 minutes to crisp edges and top layer. Serve hot.
Note: do not saute onions and cabbage together; onions will burn before cabbage is done. This also helps to better distribute the butter throughout the dish.
Source: Chef S. Culp, PA Culinary Institute, Polish Enthusiast course, 11/6/07
1 cabbage head (small)
12 oz. wide egg noodles (or 1 egg, 2 c. flour, 1 pinch salt, milk as needed; combine, roll out to 1/8 inch thick, cut into strips, let dry)
24 oz. cottage cheese
8 oz. sour cream
1 egg
1 onion, mild (small)
1/2 c. butter or margarine
salt and pepper
Boil noodles, set aside.
Dice onion, saute in 1/3 stick of butter until they get a little color, set aside.
Remove stem, chop cabbage into bite-sized pieces (about 3/4 inch). Saute in 2/3 stick of butter until tender and have a little color. Add to noodles.
Blend cottage cheese, sour cream, egg. Add sauted onions and mix well. Season with salt and pepper to taste.
Add cheese mixture to noodles and cabbage, mix well. Pour into a glass 9x13 baking dish lightly coated with non-stick spray. Bake covered at 350 for 30 minutes or until heated through. Uncover and bake an additional 10-15 minutes to crisp edges and top layer. Serve hot.
Note: do not saute onions and cabbage together; onions will burn before cabbage is done. This also helps to better distribute the butter throughout the dish.
Source: Chef S. Culp, PA Culinary Institute, Polish Enthusiast course, 11/6/07
Bigos
Bigos (Polish hunter's stew)
1/4 c. dried mushrooms
1 c. pitted prunes
8 oz. lean pork
16 oz. chuck steaks
8 oz. kielbasa or other polish sausage
1/4 c. flour
2 onions, sliced
3 tbsp. olive oil
1/4 c. dry madeira wine
2 lb. sauerkraut, rinsed
4 tomatoes, chopped
4 cloves
2 bay leaves
1/2 tsp. dried dill
2 1/2 c. chicken stock
1 1/2 lb. sweet potatoes
1/4 c. fresh parsley, chopped
salt and pepper
Cover prunes, dried mushrooms in boiled water. Let stand for 30 minutes, then drain.
Cut all meats in 1-inch cubes, put in ziploc bag, add flour, close bag and shake.
Saute onions in oil until soft, remove.
Brown meat on medium until just browned, not fully cooked, remove and set aside. Add wine, simmer for 2 minutes, stirring.
Return meat to pan with onion, sauerkraut, tomatoes, cloves, cinnamon, bay leaves, dill, mushrooms, prunes. Pour in stock, season with salt and pepper.
Bring to a boil, lower heat, cover, simmer 1 1/2-2 hrs. Uncover for the last 20 minutes to let liquid evaporate.
In the meantime, peel and cut potatoes into 1-inch cubes. Boil in water until tender, drain and toss with parsley. Add potatoes to bowl, top with stew, sprinkle with parsley.
Source: Chef S. Culp, PA Culinary Institute, Polish Enthusiast course, 11/6/07
1/4 c. dried mushrooms
1 c. pitted prunes
8 oz. lean pork
16 oz. chuck steaks
8 oz. kielbasa or other polish sausage
1/4 c. flour
2 onions, sliced
3 tbsp. olive oil
1/4 c. dry madeira wine
2 lb. sauerkraut, rinsed
4 tomatoes, chopped
4 cloves
2 bay leaves
1/2 tsp. dried dill
2 1/2 c. chicken stock
1 1/2 lb. sweet potatoes
1/4 c. fresh parsley, chopped
salt and pepper
Cover prunes, dried mushrooms in boiled water. Let stand for 30 minutes, then drain.
Cut all meats in 1-inch cubes, put in ziploc bag, add flour, close bag and shake.
Saute onions in oil until soft, remove.
Brown meat on medium until just browned, not fully cooked, remove and set aside. Add wine, simmer for 2 minutes, stirring.
Return meat to pan with onion, sauerkraut, tomatoes, cloves, cinnamon, bay leaves, dill, mushrooms, prunes. Pour in stock, season with salt and pepper.
Bring to a boil, lower heat, cover, simmer 1 1/2-2 hrs. Uncover for the last 20 minutes to let liquid evaporate.
In the meantime, peel and cut potatoes into 1-inch cubes. Boil in water until tender, drain and toss with parsley. Add potatoes to bowl, top with stew, sprinkle with parsley.
Source: Chef S. Culp, PA Culinary Institute, Polish Enthusiast course, 11/6/07
Pierogi
Potato/cheese filling:
1 tbsp grated onion
2 tbsp butter
2 c. cold mashed potatoes
1/2 c. shredded cheddar cheese
4 oz. cream cheese
salt and pepper
Saute onion in butter until tender, combine with potatoes and cheese, season to taste.
Sauerkraut filling:
1 lb. sauerkraut, rinsed
1/2 onion, diced
1/4 lb. bacon, crispy, in pieces
salt and pepper
Saute (do not stir too much or it'll never brown).
Prune filling:
2 c. dry cottage cheese
2 tbsp sugar
2 tbsp melted butter
6 tbsp chopped prunes
salt
2 egg yolks
cinnamon
Combine.
Pierogi dough:
2 1/2 c. flour
1/2 tsp salt
1 egg
2 tsp vegetable oil
3/4 c. warm water
bacon, crisp, chopped (optional)
onion, chopped, lightly browned in butter (optional)
Mix flour with salt in a deep bowl. Add egg, oil, water to make a medium soft dough. Knead on a floured board until smooth (not too much, though, or it'll toughen).
Divide dough into 2 parts, cover, let stand for at least 10 minutes.
Roll dough thin on a floured board. Cut rounds with a biscuit cutter or the open end of a glass. Put a spoonful of filling in it, form a half circle, press edges together with fingers, make sure it seals well.
Place pierogi on a floured board, cover with a tea towel to prevent from drying out. Drop a few (not too many) into a pot of boiling salted water. Boil 3-4 minutes. They'll be ready when they're puffed. Remove with a perforated spoon or skimmer, drain thoroughly.
Place in a deep dish, sprinkle with melted butter, keep them hot. Don't pile/crowd them.
Source: Chef S. Culp, PA Culinary Institute, Polish Enthusiast course, 11/6/07
1 tbsp grated onion
2 tbsp butter
2 c. cold mashed potatoes
1/2 c. shredded cheddar cheese
4 oz. cream cheese
salt and pepper
Saute onion in butter until tender, combine with potatoes and cheese, season to taste.
Sauerkraut filling:
1 lb. sauerkraut, rinsed
1/2 onion, diced
1/4 lb. bacon, crispy, in pieces
salt and pepper
Saute (do not stir too much or it'll never brown).
Prune filling:
2 c. dry cottage cheese
2 tbsp sugar
2 tbsp melted butter
6 tbsp chopped prunes
salt
2 egg yolks
cinnamon
Combine.
Pierogi dough:
2 1/2 c. flour
1/2 tsp salt
1 egg
2 tsp vegetable oil
3/4 c. warm water
bacon, crisp, chopped (optional)
onion, chopped, lightly browned in butter (optional)
Mix flour with salt in a deep bowl. Add egg, oil, water to make a medium soft dough. Knead on a floured board until smooth (not too much, though, or it'll toughen).
Divide dough into 2 parts, cover, let stand for at least 10 minutes.
Roll dough thin on a floured board. Cut rounds with a biscuit cutter or the open end of a glass. Put a spoonful of filling in it, form a half circle, press edges together with fingers, make sure it seals well.
Place pierogi on a floured board, cover with a tea towel to prevent from drying out. Drop a few (not too many) into a pot of boiling salted water. Boil 3-4 minutes. They'll be ready when they're puffed. Remove with a perforated spoon or skimmer, drain thoroughly.
Place in a deep dish, sprinkle with melted butter, keep them hot. Don't pile/crowd them.
Source: Chef S. Culp, PA Culinary Institute, Polish Enthusiast course, 11/6/07
Marinara Sauce
2 oz. olive oil
1 cup onion, small diced
1 tbsp garlic, minced
1/2 tsp dried oregano
4 c. diced or ground tomatoes (canned)
1 tbsp fresh basil, chopped
salt, pepper, sugar to taste
Sweat onions in olive oil in a saucepan. Add garlic, sweat until aromatic. Add oregano, sweat 1 minute. Add tomatoes, simmer 15-20 minutes. Check consistency. Add basil, season to taste.
Source: Chef S. Culp, PA Culinary Institute, Vegetarian Enthusiast course, 2/16/08
1 cup onion, small diced
1 tbsp garlic, minced
1/2 tsp dried oregano
4 c. diced or ground tomatoes (canned)
1 tbsp fresh basil, chopped
salt, pepper, sugar to taste
Sweat onions in olive oil in a saucepan. Add garlic, sweat until aromatic. Add oregano, sweat 1 minute. Add tomatoes, simmer 15-20 minutes. Check consistency. Add basil, season to taste.
Source: Chef S. Culp, PA Culinary Institute, Vegetarian Enthusiast course, 2/16/08
Wild Mushroom Risotto
1 onion, diced
1/2 lb. wild mushrooms (or butternut squash, carrots (some pureed, some in chunks), whatever.)
4 tbsp butter or olive oil
5 c. vegetable stock
2 c. Arborio rice
salt and pepper
3/4 c. Parmesan cheese, grated
Melt the butter over medium heat, add onion and mushrooms, stir and cook until onion is soft and translucent (do not brown).
Meanwhile, in a different pan, bring stock to a simmer, and maintain at a simmer.
Once the onion is soft, add rice, cook on medium, stirring constantly, for about 3 minutes. Adjust heat as necessary. Do not brown the rice.
Ladle in the stock, 1/2-3/4 c. at a time. Stir constantly. Make sure to scrape the bottom of the pan so nothing sticks. There should be little bubbles from time to time; if there are more than that, reduce heat to medium-low.
When most of the liquid is absorbed, add a little more, keep stirring, as before. It'll take about 20 minutes to add everything. Taste it to see if it's done. If you need more stock, heat some more up, or use water.
Add salt and pepper, stir, add cheese and stir, serve immediately in warm bowls with extra Parmesan on hand.
Source: Chef S. Culp, PA Culinary Institute, Vegetarian Enthusiast course, 2/16/08
1/2 lb. wild mushrooms (or butternut squash, carrots (some pureed, some in chunks), whatever.)
4 tbsp butter or olive oil
5 c. vegetable stock
2 c. Arborio rice
salt and pepper
3/4 c. Parmesan cheese, grated
Melt the butter over medium heat, add onion and mushrooms, stir and cook until onion is soft and translucent (do not brown).
Meanwhile, in a different pan, bring stock to a simmer, and maintain at a simmer.
Once the onion is soft, add rice, cook on medium, stirring constantly, for about 3 minutes. Adjust heat as necessary. Do not brown the rice.
Ladle in the stock, 1/2-3/4 c. at a time. Stir constantly. Make sure to scrape the bottom of the pan so nothing sticks. There should be little bubbles from time to time; if there are more than that, reduce heat to medium-low.
When most of the liquid is absorbed, add a little more, keep stirring, as before. It'll take about 20 minutes to add everything. Taste it to see if it's done. If you need more stock, heat some more up, or use water.
Add salt and pepper, stir, add cheese and stir, serve immediately in warm bowls with extra Parmesan on hand.
Source: Chef S. Culp, PA Culinary Institute, Vegetarian Enthusiast course, 2/16/08
Eggplant Parmesan
2 cups flour
2 oz. milk
4 eggs
4 cups panko bread crumbs
2 eggplants
1 c. marinara sauce
1/2 lb. mozzarella cheese
2 oz. parmesan cheese
1 oz. chopped parsley
oil as needed
Peel and slice eggplant, lightly salt each slice.
Mix egg and milk.
Bread each slice: flour, then egg, then breadcrumbs, place on a parchment-lined sheet.
Heat oil in skillet, pan fry eggplant until golden brown on each side. (a few minutes on each side, a lot of oil)
Top with marinara and mozzarella, bake at 350 until cheese is melted, garnish with parmesan and parsley.
Source: Chef S. Culp, PA Culinary Institute, Vegetarian Enthusiast course, 2/16/08
2 oz. milk
4 eggs
4 cups panko bread crumbs
2 eggplants
1 c. marinara sauce
1/2 lb. mozzarella cheese
2 oz. parmesan cheese
1 oz. chopped parsley
oil as needed
Peel and slice eggplant, lightly salt each slice.
Mix egg and milk.
Bread each slice: flour, then egg, then breadcrumbs, place on a parchment-lined sheet.
Heat oil in skillet, pan fry eggplant until golden brown on each side. (a few minutes on each side, a lot of oil)
Top with marinara and mozzarella, bake at 350 until cheese is melted, garnish with parmesan and parsley.
Source: Chef S. Culp, PA Culinary Institute, Vegetarian Enthusiast course, 2/16/08
Marinated asparagus, edamame, and roasted red pepper salad
2 asparagus bundles, cut into 2 inch length
2 red bell peppers, roasted, peeled, julienned
1 cup edamame
1 cup olive oil
1/3 cup red wine vinegar
1/2 red onion
salt and pepper
Fill 2 sauce pots with water, salt it to seawater taste, boil, blanch asparagus for 30 seconds, edamame for 1 minute, shock in ice water. Roast peppers on an open flame until skin is black, place in bowl covered with saran wrap.
Peel peppers, deseet, cut into 2 inch fine strips.
Combine vinegar, onion, oregano, oil in a blender, pulse until blended. Season with salt and pepper.
Combine peppers, asparagus, edamame, and coat with dressing.
Source: Chef S. Culp, PA Culinary Institute, Vegetarian Enthusiast course, 2/16/08
2 red bell peppers, roasted, peeled, julienned
1 cup edamame
1 cup olive oil
1/3 cup red wine vinegar
1/2 red onion
salt and pepper
Fill 2 sauce pots with water, salt it to seawater taste, boil, blanch asparagus for 30 seconds, edamame for 1 minute, shock in ice water. Roast peppers on an open flame until skin is black, place in bowl covered with saran wrap.
Peel peppers, deseet, cut into 2 inch fine strips.
Combine vinegar, onion, oregano, oil in a blender, pulse until blended. Season with salt and pepper.
Combine peppers, asparagus, edamame, and coat with dressing.
Source: Chef S. Culp, PA Culinary Institute, Vegetarian Enthusiast course, 2/16/08
Multi Bean Chili
1 oz. vegetable oil
8 oz. onion, diced
4 oz. red and green bell peppers, diced
2 tsp cumin
2 tsp chili powder
1 tsp oregano
2 tsp garlic, minced
1 chipotle pepper, minced (from can)
1 tsp adobo sauce (from chipotle pepper can)
20 oz. assorted beans (recipe used 8 oz. pinto, 4 oz. kidney, 4 oz. black, 4 oz. garbanzo), cooked
2 green hot peppers
1 pt. vegetable stock
2 c. diced tomatoes in juice
Sweat onions and peppers in oil. Add garlic, cumin, chili powder, oregano. Cook until garlic aroma is apparent (do not burn). Add all other ingredients. Bring to a boil, then reduce to a simmer. Cook for 30 minutes until flavors marry and consistency thickens. Adjust seasonings and/or consistency (w/ cornstarch slurry).
Source: Chef S. Culp, PA Culinary Institute, Vegetarian Enthusiast course, 2/16/08
8 oz. onion, diced
4 oz. red and green bell peppers, diced
2 tsp cumin
2 tsp chili powder
1 tsp oregano
2 tsp garlic, minced
1 chipotle pepper, minced (from can)
1 tsp adobo sauce (from chipotle pepper can)
20 oz. assorted beans (recipe used 8 oz. pinto, 4 oz. kidney, 4 oz. black, 4 oz. garbanzo), cooked
2 green hot peppers
1 pt. vegetable stock
2 c. diced tomatoes in juice
Sweat onions and peppers in oil. Add garlic, cumin, chili powder, oregano. Cook until garlic aroma is apparent (do not burn). Add all other ingredients. Bring to a boil, then reduce to a simmer. Cook for 30 minutes until flavors marry and consistency thickens. Adjust seasonings and/or consistency (w/ cornstarch slurry).
Source: Chef S. Culp, PA Culinary Institute, Vegetarian Enthusiast course, 2/16/08
Friday, June 27, 2008
Mashed potatoes with roasted garlic
A bunch of potatoes
Some garlic
Butter
Milk/cream
Salt and pepper
Roast garlic at 350 for 20 minutes.
Start potatoes in cool salted water, boil them, drain water well. Put through food mill, meat grinder, ricer, masher, or mixer with roasted garlic. Don't over-whip or they'll get gluey and shiny. Mix them as little as possible. Add butter and milk or cream, ratio 1:3. Salt and pepper to taste.
Source: Thanksgiving Dinner class, PA Culinary Institute, Chef Don Hutchins, 11/12/06
Some garlic
Butter
Milk/cream
Salt and pepper
Roast garlic at 350 for 20 minutes.
Start potatoes in cool salted water, boil them, drain water well. Put through food mill, meat grinder, ricer, masher, or mixer with roasted garlic. Don't over-whip or they'll get gluey and shiny. Mix them as little as possible. Add butter and milk or cream, ratio 1:3. Salt and pepper to taste.
Source: Thanksgiving Dinner class, PA Culinary Institute, Chef Don Hutchins, 11/12/06
Thanksgiving ideas
Roast turkey
Mixed field greens with cranberry-walnut vinaigrette, pecans, blue cheese
Cranberry sauce
Sage sausage stuffing
Mashed potatoes with roasted garlic
Sweet potatoes
Roast cauliflower (cauliflower + seasoned salt + olive oil, roast 20-30 min, turning once)
Brussels sprouts (boil until tender, put in ice water, cut in half, saute with bacon and onions)
Carrots with dill (boil carrots, put in bowl, add butter and dill)
Green beans almondine (parboil beans, saute almonds in butter on low, remove almonds and saute beans, then add almonds)
Spaghetti squash (roast in water 30 min, then cook like pasta)
Broccoli (put in boiling salted water for 1 minute, dip in ice water)
Rolls
Pumpkin pie
Pecan pie
Source: Thanksgiving Dinner class, PA Culinary Institute, Chef Don Hutchins, 11/12/06
Mixed field greens with cranberry-walnut vinaigrette, pecans, blue cheese
Cranberry sauce
Sage sausage stuffing
Mashed potatoes with roasted garlic
Sweet potatoes
Roast cauliflower (cauliflower + seasoned salt + olive oil, roast 20-30 min, turning once)
Brussels sprouts (boil until tender, put in ice water, cut in half, saute with bacon and onions)
Carrots with dill (boil carrots, put in bowl, add butter and dill)
Green beans almondine (parboil beans, saute almonds in butter on low, remove almonds and saute beans, then add almonds)
Spaghetti squash (roast in water 30 min, then cook like pasta)
Broccoli (put in boiling salted water for 1 minute, dip in ice water)
Rolls
Pumpkin pie
Pecan pie
Source: Thanksgiving Dinner class, PA Culinary Institute, Chef Don Hutchins, 11/12/06
Pumpkin Pie filling
10 oz. sugar (about 1 1/4 c.)
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves
2 eggs
6 oz. evaporated milk
5 oz. heavy cream
1 lb. pumpkin puree
Combine all ingredients except pumpkin puree, mix until smooth, strain. Add pumpkin, mix until smooth. Fill two pie shells 1/4" from the top. Bake at 425 for 15 minutes then at 350 until set.
Variations: substitute cooked and sieved sweet potatoes for pumpkin puree, or substitute half brown sugar for the sugar, or omit cloves, or use just evaporated milk instead of cream.
Source: Thanksgiving Dinner class, PA Culinary Institute, Chef Don Hutchins, 11/12/06
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves
2 eggs
6 oz. evaporated milk
5 oz. heavy cream
1 lb. pumpkin puree
Combine all ingredients except pumpkin puree, mix until smooth, strain. Add pumpkin, mix until smooth. Fill two pie shells 1/4" from the top. Bake at 425 for 15 minutes then at 350 until set.
Variations: substitute cooked and sieved sweet potatoes for pumpkin puree, or substitute half brown sugar for the sugar, or omit cloves, or use just evaporated milk instead of cream.
Source: Thanksgiving Dinner class, PA Culinary Institute, Chef Don Hutchins, 11/12/06
Pecan pie filling
About 1/4 cup pastry flour
About 1 1/2 cup brown sugar
20 oz. light corn syrup (like karo)
10 fl. oz. eggs
1 tsp vanilla
1/4 oz. salt
4 oz. melted butter (1 stick)
8 oz. pecans
Combine all ingredients except pecans. Pour pecans evenly over two unbaked pie crusts. Pour filling until 1/4" from top. Bake at 425 for 15 minutes, then 325 until set. Can add 2 oz. chocolate chips or 1 oz. coconut per pie.
Source: Thanksgiving Dinner class, PA Culinary Institute, Chef Don Hutchins, 11/12/06
About 1 1/2 cup brown sugar
20 oz. light corn syrup (like karo)
10 fl. oz. eggs
1 tsp vanilla
1/4 oz. salt
4 oz. melted butter (1 stick)
8 oz. pecans
Combine all ingredients except pecans. Pour pecans evenly over two unbaked pie crusts. Pour filling until 1/4" from top. Bake at 425 for 15 minutes, then 325 until set. Can add 2 oz. chocolate chips or 1 oz. coconut per pie.
Source: Thanksgiving Dinner class, PA Culinary Institute, Chef Don Hutchins, 11/12/06
Sage sausage stuffing
2 lb dry bread, as dry as possible, in 1 inch cubes. Can add a little pumpernickel or rye, but not too much.
8 oz. sausage (best quality possible)
1 c. onion, small diced
3/4 c. celery, small diced
1 c. mushrooms, sliced (optional)
1/2 tbsp sage, dried
1 tsp fresh thyme
fresh rosemary (not dried), optional
2-3 c. chicken stock (ideally organic. well, ideally homemade.)
Cook sausage, break into small pieces, remove from pan. Cook vegetables in remaining rendered fat. Add seasonings, cook 3 more minutes. Add to bread cubes. Add a little stock, mix completely, check consistency, and keep adding stock in small amounts until achieving desired consistency. Season to taste with salt and pepper. Put in buttered baking dish, pressing into edges. Cover with foil, bake at 350 for 20-30 minutes. (if you want a crust, remove foil for the last 5-10 minutes)
Source: Thanksgiving Dinner class, PA Culinary Institute, Chef Don Hutchins, 11/12/06
8 oz. sausage (best quality possible)
1 c. onion, small diced
3/4 c. celery, small diced
1 c. mushrooms, sliced (optional)
1/2 tbsp sage, dried
1 tsp fresh thyme
fresh rosemary (not dried), optional
2-3 c. chicken stock (ideally organic. well, ideally homemade.)
Cook sausage, break into small pieces, remove from pan. Cook vegetables in remaining rendered fat. Add seasonings, cook 3 more minutes. Add to bread cubes. Add a little stock, mix completely, check consistency, and keep adding stock in small amounts until achieving desired consistency. Season to taste with salt and pepper. Put in buttered baking dish, pressing into edges. Cover with foil, bake at 350 for 20-30 minutes. (if you want a crust, remove foil for the last 5-10 minutes)
Source: Thanksgiving Dinner class, PA Culinary Institute, Chef Don Hutchins, 11/12/06
Glazed Sweet Potatoes
2 - 2 1/2 lb. sweet potatoes/yams (the orange ones)
8 oz. canned pineapple, small diced
2 oz. lemon juice
8 oz. brown sugar
1 tsp cinnamon
2 oz. butter
Peel and cut sweet potatoes into 1 inch cubes, boil in salted water until 3/4 cooked. Combine the other ingredients in small stainless steel pan, bring to simmer and turn off. Pour mixture over sweet potatoes in wide stainless steel saucepan, gently simmer while turning potatoes until thick syrup forms.
Source: Thanksgiving Dinner class, PA Culinary Institute, Chef Don Hutchins, 11/12/06
Dan's notes: can use crushed pineapple instead.
8 oz. canned pineapple, small diced
2 oz. lemon juice
8 oz. brown sugar
1 tsp cinnamon
2 oz. butter
Peel and cut sweet potatoes into 1 inch cubes, boil in salted water until 3/4 cooked. Combine the other ingredients in small stainless steel pan, bring to simmer and turn off. Pour mixture over sweet potatoes in wide stainless steel saucepan, gently simmer while turning potatoes until thick syrup forms.
Source: Thanksgiving Dinner class, PA Culinary Institute, Chef Don Hutchins, 11/12/06
Dan's notes: can use crushed pineapple instead.
Cranberry Sauce
12 oz. fresh cranberries
1 c. water
1 c. sugar
2 cinnamon sticks
3 cloves
1/2 orange peel
1 orange's juice
Combine ingredients in small saucepan. Simmer until most cranberries split, about 4 minutes. Allow to cool, then remove orange peel, cinnamon sticks, and cloves.
Source: Thanksgiving Dinner class, PA Culinary Institute, Chef Don Hutchins, 11/12/06
1 c. water
1 c. sugar
2 cinnamon sticks
3 cloves
1/2 orange peel
1 orange's juice
Combine ingredients in small saucepan. Simmer until most cranberries split, about 4 minutes. Allow to cool, then remove orange peel, cinnamon sticks, and cloves.
Source: Thanksgiving Dinner class, PA Culinary Institute, Chef Don Hutchins, 11/12/06
Cranberry-walnut Vinaigrette
2 oz. white balsamic vinegar (or substitute apple cider vinegar for part of it)
2 oz. cranberry juice
2 oz. walnut oil
2 oz. olive oil
1 tbsp. shallots, minced
1/2 tbsp dijon mustard
1/2 tbsp honey
1/2 tsp black pepper
salt as needed
Combine and blend. Makes 1 cup.
Source: Thanksgiving Dinner class, PA Culinary Institute, Chef Don Hutchins, 11/12/06
2 oz. cranberry juice
2 oz. walnut oil
2 oz. olive oil
1 tbsp. shallots, minced
1/2 tbsp dijon mustard
1/2 tbsp honey
1/2 tsp black pepper
salt as needed
Combine and blend. Makes 1 cup.
Source: Thanksgiving Dinner class, PA Culinary Institute, Chef Don Hutchins, 11/12/06
Thursday, May 22, 2008
Tuscan Stir Fried Vegetables and Potatoes Pesto
Tuscan Stir Fried Vegetables and Potatoes Pesto
Chef Christopher Sotkovsky, CEC, CCE, from PA Culinary Institute
Yield: 8 servings
3 potatoes, boiled in their skins
2 cloves minced garlic
1 medium eggplant, cut into small cubes
1 yellow squash, sliced 1/4" thick
1 green pepper, in 1/8" strips
3 tbsp olive oil
Tuscan Spice Mix to taste
1/4 cup pesto sauce
4 sun dried tomatoes, cut into thin strips
3 tbsp chicken stock or water
After cooking potatoes, slice into 1/2 inch rounds
Heat oil in a wok, fry potatoes for 30 seconds
Add garlic, eggplant, squash, peppers, saute a few minutes, season to taste
Add pesto, sun dried tomatoes, chicken stock, toss and cover to finish cooking (about 2 minutes)
Taste and season if necessary. Serve with crusty bread and olice oil.
Tuscan Spice Mix (20 servings):
1 tbsp dried parsley flakes
2 tbsp dried or fresh rosemary
1 tbsp dried oregano
1 tsp dried sage
1 tbsp dried garlic flakees
2 tbsp kosher/sea salt
1 tbsp cracked black pepper
1 tsp red pepper flakes
Place herbs in coffee grinder, pulse to chop into fine pieces. Add salt and pepper, mix well.
Dan's note: good flavor. I liked it.
Chef Christopher Sotkovsky, CEC, CCE, from PA Culinary Institute
Yield: 8 servings
3 potatoes, boiled in their skins
2 cloves minced garlic
1 medium eggplant, cut into small cubes
1 yellow squash, sliced 1/4" thick
1 green pepper, in 1/8" strips
3 tbsp olive oil
Tuscan Spice Mix to taste
1/4 cup pesto sauce
4 sun dried tomatoes, cut into thin strips
3 tbsp chicken stock or water
After cooking potatoes, slice into 1/2 inch rounds
Heat oil in a wok, fry potatoes for 30 seconds
Add garlic, eggplant, squash, peppers, saute a few minutes, season to taste
Add pesto, sun dried tomatoes, chicken stock, toss and cover to finish cooking (about 2 minutes)
Taste and season if necessary. Serve with crusty bread and olice oil.
Tuscan Spice Mix (20 servings):
1 tbsp dried parsley flakes
2 tbsp dried or fresh rosemary
1 tbsp dried oregano
1 tsp dried sage
1 tbsp dried garlic flakees
2 tbsp kosher/sea salt
1 tbsp cracked black pepper
1 tsp red pepper flakes
Place herbs in coffee grinder, pulse to chop into fine pieces. Add salt and pepper, mix well.
Dan's note: good flavor. I liked it.
Chicken and Vegetable Cashew Stir Fry
Chicken and Vegetable Cashew Stir Fry
Chef Christopher Sotkovsky, CEC, CCE
Yield: 4 servings
2 tbsp dark soy sauce
2 tsp rice wine vinegar
1 tbsp hoisin sauce
1 tbsp miso paste or oyster sauce
1 tsp cornstarch
1/2 tsp chili garlic sauce
1/2 cup chicken broth (low sodium)
2 tbsp safflower or canola oil
1 tsp fresh grated ginger
1 tsp garlic, finely chopped
1/4 cup scallions, sliced thinly
8 oz-1 lb chicken or tofu, cut into 1/2 inch cubes
2 cups vegetables, sliced thin (any vegetables, and/or baby corn and water chestnuts)
2 cups sprouts and shoots, fresh
1/2 cup roasted cashews
Mix first 7 ingredients in jar, shake until smooth.
Heat wok over high heat until a drop of water evaporates within 1-2 seconds of contact. Add 2 tbsp oil. When oil begins to smoke, add ginger and garlic, and stir-fry 5 seconds, then add scallions and stir-fry 30 seconds. Add chicken, stir-fry 30 seconds. Add rest of vegetables and stir-fry until softened, 3-5 minutes.
Shake broth mixture, pour into wok and stir-fry until sauce is slightly thickened, about 2 minutes. Return mixture just to a boil, top with cashews, toss and serve.
Chef Christopher Sotkovsky, CEC, CCE
Yield: 4 servings
2 tbsp dark soy sauce
2 tsp rice wine vinegar
1 tbsp hoisin sauce
1 tbsp miso paste or oyster sauce
1 tsp cornstarch
1/2 tsp chili garlic sauce
1/2 cup chicken broth (low sodium)
2 tbsp safflower or canola oil
1 tsp fresh grated ginger
1 tsp garlic, finely chopped
1/4 cup scallions, sliced thinly
8 oz-1 lb chicken or tofu, cut into 1/2 inch cubes
2 cups vegetables, sliced thin (any vegetables, and/or baby corn and water chestnuts)
2 cups sprouts and shoots, fresh
1/2 cup roasted cashews
Mix first 7 ingredients in jar, shake until smooth.
Heat wok over high heat until a drop of water evaporates within 1-2 seconds of contact. Add 2 tbsp oil. When oil begins to smoke, add ginger and garlic, and stir-fry 5 seconds, then add scallions and stir-fry 30 seconds. Add chicken, stir-fry 30 seconds. Add rest of vegetables and stir-fry until softened, 3-5 minutes.
Shake broth mixture, pour into wok and stir-fry until sauce is slightly thickened, about 2 minutes. Return mixture just to a boil, top with cashews, toss and serve.
Mojo Stir Fry
Mojo Stir Fry
Chef Christopher Sotkovsky, CEC, CCE, from PA Culinary Institute
Yield: 4 servings
Cuban in origin, I have adapted this sauce to be used in combination with your favorite meat and vegetable combinations. You can make a large batch of this sauce and whip up a market basket stir fry, using the best fresh local seasonal ingredients.
Sauce:
2 cloves garlic, minced
3 limes, juiced
2 oranges, zested and juiced
1 tsp chili garlic paste
2 tbsp Maggi seasoning, or Kitchen Bouquet
1/2 cup water
3 tbsp molasses
1 1/2 tsp salt, or to taste
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp smoked spanish paprika
1/2 tsp black pepper
1 tbsp cornstarch
Stirfry:
2 tbsp olive oil
1 lb beef, pork, chicken, or shrimp, sliced thin
1 lb vegetables- onions, peppers, zucchini, etc
2 cloves garlic, minced
1 tsp chili powder
salt and pepper to taste
2 tbsp cilantro, minced
2 tbsp parsley, minced
Mix all sauce ingredients in a quart-size mason jar with lid. Can be stored in refrigerator for up to one month.
Prepare meat and vegetables. Heat a wok until very hot. Add half the oil, fry meat, remove from pan when browned. Add remaining oil. Reheat pan, add garlic and vegetables. Stir fry a few minutes, then add chili powder. When vegetables are tender and crisp, add meat. Shake up sauce and pur in enough to coat the meat and vegetables. Heat to thicken, serve with rice, cuban flat bread, and hot sauce.
Dan's note: very good. I might go a little easier on the orange juice in the sauce- it gets a little thin and citrusy.
Chef Christopher Sotkovsky, CEC, CCE, from PA Culinary Institute
Yield: 4 servings
Cuban in origin, I have adapted this sauce to be used in combination with your favorite meat and vegetable combinations. You can make a large batch of this sauce and whip up a market basket stir fry, using the best fresh local seasonal ingredients.
Sauce:
2 cloves garlic, minced
3 limes, juiced
2 oranges, zested and juiced
1 tsp chili garlic paste
2 tbsp Maggi seasoning, or Kitchen Bouquet
1/2 cup water
3 tbsp molasses
1 1/2 tsp salt, or to taste
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp smoked spanish paprika
1/2 tsp black pepper
1 tbsp cornstarch
Stirfry:
2 tbsp olive oil
1 lb beef, pork, chicken, or shrimp, sliced thin
1 lb vegetables- onions, peppers, zucchini, etc
2 cloves garlic, minced
1 tsp chili powder
salt and pepper to taste
2 tbsp cilantro, minced
2 tbsp parsley, minced
Mix all sauce ingredients in a quart-size mason jar with lid. Can be stored in refrigerator for up to one month.
Prepare meat and vegetables. Heat a wok until very hot. Add half the oil, fry meat, remove from pan when browned. Add remaining oil. Reheat pan, add garlic and vegetables. Stir fry a few minutes, then add chili powder. When vegetables are tender and crisp, add meat. Shake up sauce and pur in enough to coat the meat and vegetables. Heat to thicken, serve with rice, cuban flat bread, and hot sauce.
Dan's note: very good. I might go a little easier on the orange juice in the sauce- it gets a little thin and citrusy.
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