Friday, July 27, 2012

homemade french fries

http://joythebaker.com/2012/07/homemade-french-fries/

Peace Pie

http://smittenkitchen.com/2012/07/peach-pie/

upside down caramelized banana bread skillet cake

reference
http://www.howsweeteats.com/2012/07/upside-down-caramelized-banana-bread-skillet-cake/

Upside Down Caramelized Banana Skillet Cake

serves 6-8, made in a 12-inch skillet

1/2 cup unsalted butter, melted and cooled + 3 tablespoons

1 1/2 cups granulated sugar

1/2 cup loosely packed brown sugar + 1/3 cup

2 large eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon cinnamon

4 bananas, mashed (about 1 1/4 cups) + 2 bananas, sliced

1/3 cup milk

Preheat oven to 400 degrees F. In a small bowl, mix together flour, baking powder, salt and cinnamon. Set aside.

Heat a cast iron skillet (min was 12 inch) over medium heat. Add 3 tablespoons of butter, and let sizzle and melt, then whisk in 1/3 cup brown sugar and add in the sliced bananas in a single layer. Cook for 2-3 minutes, then remove from heat and set aside while making batter.

In a large bowl, whisk together melted butter and sugars. Once combined, whisk in eggs and vanilla until smooth. Add in dry ingredients, stirring to bring together, then add in mashed bananas and mix. Add in milk and mix until combined. Pour batter over bananas in skillet and spread evenly. Bake for 30-35 minutes, or until cake is golden and set in the middle. Let cool for 5-10 minutes, then serve hot with ice cream.

Note: this same recipe will most likely work in a 10-inch skillet and just yield a taller cake. I would begin by baking for 30 minutes and check the cake. If you are using a smaller skillet, I would cut the recipe in half and start by baking at 20 minutes.

Sushi Rice

Reference

http://norecipes.com/blog/sushi-rice-recipe/

Sushi Rice

YIELD: for 6-8 rolls (4 Servings)
PREP: 5 mins
COOK: 30 mins
READY IN: 35 mins

Sushi rice, or sushi meshi is short-grain rice seasoned with vinegar, sugar and salt.

Ingredients

2 rice cooker cups short grain (11.5 ounces or 326 grams)
1 1/2 cups cold water (355 mililiters)
4 tablespoons rice vinegar
3 tablespoons granulated sugar
1 teaspoon salt

Instructions

NOTE: A rice cooker cup does not equal 1 US cup. If you don't have a rice cooker, use the weight measure. The water is measured using US cups .
Put the rice in a sieve(with holes small enough so the rice doesn't pass through) over a bowl and wash the rice with cold tap water.
Use your hands to remove the excess starch off each grain of rice by using a gentle rubbing motion. If you scrub too hard you will break the rice, so don't be too rough.
When the water that runs off is mostly clear, drain the rice.
If you're using a rice cooker, add the rice to the bowl of the rice cooker and add cold water to just under the 2 cup line (you want the rice to be on the firm side as you'll be adding the seasoned vinegar after the rice is cooked). If you don't have a rice cooker, add the rice to a large heavy bottomed non-stick pot, then add 1 1/2 cups of cold water.
Let the rice sit in the water for at least 30 minutes. This allows the grains of rice to soak up some water before cooking, which results in shinier rice with a better texture.
If you are using a rice cooker, turn it on and let it do it's thing. If you are doing this on the stove, turn the heat onto high and bring the rice to a boil (be careful not to let it boil over). Turn down the heat to low and cover with a lid. Set a timer for 15 minutes. Once the rice is done, turn off the heat and let the rice steam for 10 minutes.
While you wait for the rice to cook, combine the vinegar, sugar and salt in a small bowl. You can microwave it for a bit to help dissolve the sugar.
After the rice has had a chance to steam, it should be firm, but the core should not be crunchy. It should be sticky, but each grain of rice should retain its own shape. If your rice was fresh, the surface of each grain should be glossy.
Dump the rice out into a very large bowl, the key is that you want a container with a lot of surface area so you can spread the rice out. Pour the vinegar mixture over the hot rice.
Set the bowl on a damp towel to keep it from sliding. Using a shamoji or broad flat wooden spoon in one hand and a fan or piece of cardboard in the other, gently combine the rice and vinegar using a side-to-side cutting motion with the edge of the spoon. You want to separate each grain of rice, so the vinegar penetrates every surface, but you don't want to break the grains of rice or mash them together. Use the fan in your other hand to fan the rice. This cools the rice and helps the excess liquid evaporate quickly, which gives your rice a nice shine and prevents it from getting mushy. It's a bit tricky mixing and fanning at the same time, so if you can get a helper or use an electric fan it will be much easier.
The rice is done when the surface is no longer wet and slippery, the rice is fluffy, and each grain is very shiny. It will still be a little warm, but it should not be hot. Spread the rice out over the surface of your bowl, and cover with a damp towel until you're ready to use it.

Sunday, July 22, 2012

Chinese Pork Jerky

http://www.myasiankitchenny.com/2011/02/homemade-pork-jerkybak-kwayoke-konlong.html
http://www.mykitchensnippets.com/2011/01/bak-kuachinese-pork-jerky.html

Wednesday, July 18, 2012

Horchata

From Saveur magazine

http://www.saveur.com/article/Kitchen/Horchata-Recipes-Six-Ways

Horchata Blanca (White Rice Drink)

The recipe for this rice drink was developed by Fany Gerson, who named it for its pure white color. Creamy and sweet, it's a far cry from traditional horchatas — this is almost like a dessert, and equally good served hot or cold.

Credit: Anna Stockwell

SERVES 8

INGREDIENTS

1/3 cup medium or long grain rice
1 1-inch piece Mexican cinnamon
½ teaspoon vanilla
12 oz. evaporated milk

14 oz. condensed milk
freshly ground Mexican cinnamon, to garnish

INSTRUCTIONS

Toast the cinnamon and rice in a heavy skillet over medium-low heat until they release a nutty aroma. Remove from heat and transfer onto a blender; blend into a fine powder. Add the vanilla, evaporated milk, condensed milk, and 4 cups of water. Strain mixture through a wet cheesecloth into a serving pitcher. Chill completely, and serve over ice, or heat and serve warm. Top with freshly ground cinnamon right before serving.

Variations:

blend with melon

blend with berries

blend with almond

Saturday, July 14, 2012

Cocktails with maximum 3 ingredients

from Saveur.com

Americano

Bright red and bittersweet, the Americano was born as the "Milano-Torino" at Caffè Camparino in the 1860's (the Campari came from Milan, the sweet vermouth from Turin). The cocktail eventually became known as the Americano due to its popularity with American expats during prohibition.

Credit: MacKenzie Smith

MAKES ONE DRINK

INGREDIENTS

1.5 oz Campari
1.5 oz sweet vermouth
Soda water to top
Orange for garnish

INSTRUCTIONS

Fill a highball glass with ice. Add Campari and vermouth, and top generously with soda, taking care not to exceed a 1:1:2 ratio. Garnish with an orange slice or twist.

Szarlotka (Polish Apple Pie Cocktail)

Szarlotka is Polish for apple pie, and that's exactly what this two-ingredient highball tastes like. It's a match made in heaven — the unfiltered apple juice teases out Zubrowka's spicy notes. It would be a perfect match for barbecue's cider vinegar slaws and sweetly-sauced ribs.

Credit: Ganda Suthivarakom

MAKES 1 COCKTAIL

INGREDIENTS

1 1/2 oz. Żubrówka vodka, ŻU vodka, or chamomile-infused vodka
Unfiltered apple juice

INSTRUCTIONS

Pour vodka into highball glass over ice. Add apple juice to taste.

Brown Derby

Named for the famous hat-shaped restaurant, this was the signature drink at LA's 1930s Vendome Club. This recipe first appeared in our October 2011 issue, along with Rebecca Barry's article Whiskey Rebellion.

Credit: Todd Coleman

MAKES 1 COCKTAIL

INGREDIENTS

1 oz. bourbon
1 oz. fresh grapefruit juice
1½ tsp. honey mixed with 1½ tsp. warm water

INSTRUCTIONS

Mix bourbon, juice, and honey mixture in a shaker with ice; shake to chill. Strain into champagne coupe.

Flamingo

Jim Meehan of PDT bar in New York City created this alternative to rum and Coke, utilizing lighter, brighter grapefruit soda, which lets the bold character of a pot-distilled English-style rum shine through. This recipe first appeared in SAVEUR Issue #140, along with Jeff Berry's story Endless Summer.

Credit: Todd Coleman

MAKES 1 COCKTAIL

INGREDIENTS

2 oz. English-style white rum, such as Banks 5 Island or Mount Gay Special Reserve
3/4 oz. fresh lime juice
3 oz. pink grapefruit soda, such as Izze
1 crosswise slice lime

INSTRUCTIONS

Combine rum and juice in a cocktail shaker and fill with ice; shake until chilled. Strain into a rocks glass and fill with ice; add soda and garnish with lime

Basil Julep

The clean, summery aroma of basil completely transforms the classic julep, traditionally made with mint. The drink is also traditionally made with Bourbon — here, we replaced that with Jameson Irish whiskey, whose subtle citrus notes intermingle beautifully with the sweet herbs.

Credit: Anna Stockwell

MAKES 4 DRINKS

8 large basil leaves, plus 4 sprigs for garnish
2 oz simple syrup
6 oz Irish whiskey, like Jameson
In a cocktail shaker, muddle together the basil leaves and simple syrup. Pour in the Irish whiskey, and stir briskly one or two times. Fill four glasses with crushed ice; pour equal portions of the drink over the ice, straining out the basil. Garnish with basil sprigs.

Kalimotxo

Some say the secret to mixing cola and red wine together is using the cheapest plonk you can get. We prefer a slightly better, dry, tannic red. This Basque, a popular refresher on the shores of San Sebastián, is the best-known, although the drink is also popular throughout Spain, in parts of Eastern Europe, and in South America, under different names.

Credit: Todd Coleman

MAKES ONE COCKTAIL

INGREDIENTS

3 oz. dry rioja wine
3 oz. cola
Juice of half a lemon
1 lemon slice, to garnish

INSTRUCTIONS

1. Combine rioja, cola, and lemon juice in a chilled cocktail glass filled with ice. Garnish with lemon slice to serve.

MAKES 1 COCKTAIL

INGREDIENTS

¾ oz. simple syrup
10 mint leaves, plus a sprig
3 oz. bourbon, such as Angel's Envy

INSTRUCTIONS

Muddle syrup and mint leaves in a julep glass. Fill halfway with crushed ice; add bourbon. Stir to chill; fill with more ice. Garnish with sprig.

SERVES 1

2 oz. gin
2 oz. Manzanilla Sherry
dash orange bitters
Green olive, for garnish

Combine gin, Manzanilla, and bitters over ice in a cocktail shaker; shake vigorously. Strain into a martini glass, garnishing with an olive.

Spritz

Found all over Italy, the spritz is a classically Venetian cocktail that pairs well with all sorts of cicheti.

Credit: Todd Coleman

MAKES 1 COCKTAIL

INGREDIENTS

3 oz. prosecco
1½ oz. bitter aperitif liqueur, such as Aperol or Campari
1½ oz. soda water
Orange slice, to garnish

INSTRUCTIONS

Combine prosecco, liqueur and soda water in a tall glass filled with ice; garnish with orange slice.

Mimosa

The simple method of mixing champagne and orange juice, popularized in Paris and London in the 1920s, has an enduring appeal. This recipe was published with David Wondrich's article "Classic Eye-Openers" (October 2008).

Credit: Penny De Los Santos

SERVES 1

The simple method of mixing champagne and orange juice, popularized in Paris and London in the 1920s, has had an enduring appeal.

1 oz. fresh orange juice
Champagne

1. Pour orange juice into a champagne flute. Pour in enough champagne to fill the flute to the rim and stir to combine.

Manhattan

In the early 1800s, "cocktail" connoted a drink mixed with bitters. The recipe for this one, which first appeared in our October 2011 issue, along with Rebecca Barry's articleWhiskey Rebellion, comes from Keen's Steakhouse in Manhattan.

Credit: Todd Coleman

MAKES 1 COCKTAIL

INGREDIENTS

3 oz. rye whiskey
1 oz. sweet vermouth
3 dashes Angostura bitters
1 maraschino cherry

INSTRUCTIONS

Mix whiskey, vermouth, and bitters in a shaker with ice; stir to chill. Strain into a martini glass, or a rocks glass with ice; garnish with cherry.

Tinto de Verano (Red Wine and Lemon-lime Soda Spritzer)

Tinto de verano, which translates to "red wine of summer" is a surprising combination of red wine and lemon-lime soda. This cool spritzer is a perfect refreshment for hot summer days. If a lightly-sweetened lemon-lime soda like Spain's "gaseosa" can't be found, you can substitute Squirt or 7-Up cut with a splash of plain seltzer.

Credit: MacKenzie Smith

MAKES ONE COCKTAIL
 

INGREDIENTS

1 cup red wine (preferably Spanish, such as rioja)
 1 cup lightly-sweetened lemon-lime soda
 1 lemon wedge

Seltzer (optional)

INSTRUCTIONS

Combine red wine and soda. Garnish with a lemon wedge. If the drink is too sweet, add a splash of seltzer water.