Goals, Future, And Learning

After 12 posts i am announcing that i am going to continue posting blogs and trying to keep it as much updated as possible, with new recipes among other helpful ways to cook and bake. I am going to try my best to stay on top of creating new posts in my busy lifestyle so keep checking back to see if i have yet. This is my first blog, and i have learned so much doing it. I have not only learned about cooking in general, like some background and specifics to cooking, but i have learned about the blogging world, and Internet as a whole. I have learned that blogging is one big community. And i think that that is really important. I have really enjoyed coming up with different posts, and i love the fact that someone out there may be reading this. The work load for blogging can honestly be however you want it to be. Its your decisions whether you would like longer posts or just to keep it short. In the blogosphere as a whole i think the topic of cooking is very popular. I have found tons of other cooking blogs similar to mine, most of which just contain recipes all of which look Delicious. I think blogging can be kind of competitive at time, competing for readers, especially when you have a topic as popular as cooking. I think that their are a lot of people out there for the audience of cooking. Either other bloggers, or just common people, what can i say cooking is for everyone. I hope you enjoy reading my blog and i will try to keep it updated as much as i can. Thanks Keep Cooking!

More yummy recipes!

You can never have to many delicous recipes. There are so many different ideas and different types of food that you can cook, for any occasion small or big. Whether it be a little kids birthday party or a strictly adult occasion, it almost always involves food in one way or another, because face it..we all got to eat! Here are some more of my mouth watering, tounge salivating, udderly delicous recipes.

Chicken Picatta With Mushrooms and Pasta

• 6 ounces whole-wheat angel hair pasta
• 1/3 cup all-purpose flour, divided
• 2 cups reduced-sodium chicken broth
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground pepper
• 4 chicken cutlets (3/4-1 pound total), trimmed
• 3 teaspoons extra-virgin olive oil, divided
• 1 10-ounce package mushrooms, sliced
• 3 large cloves garlic, minced
• 1/2 cup white wine
• 2 tablespoons lemon juice
• 1/4 cup chopped fresh parsley
• 2 tablespoons capers, rinsed
• 2 teaspoons butter

Directions: Bring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rinse.

Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; keep warm.

Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.

Stir in parsley, capers, butter and the reserved mushrooms. Measure out 1/2 cup of the mushroom sauce. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce.

Chipotle Cashew Chicken with Brown Rice

• 1 tablespoon extra-virgin olive oil
• 2 tablespoons butter
• 1 large onion, 1/4 onion finely chopped, 3/4 thinly sliced
• 2 cups quick cooking brown rice
• 4 cups chicken stock
• 2 tablespoons vegetable oil
• 2 pounds chicken meat: tenders, boneless, skinless breasts or boneless, skinless thighs, cut into 2-inch pieces
• 2 tablespoons grill seasoning blend (recommended: Montreal Steak Seasoning blend by McCormick)
• 2 to 3 tablespoons tamari dark soy sauce, eyeball it
• 4 cloves garlic, chopped
• 1 red bell pepper, seeded and thinly sliced
• 10 to 12 water chestnuts, whole
• 1 cup frozen green peas
• 3 tablespoons chipotle in adobo (2 peppers and their sauce), available in cans on the international foods aisle or substitute 1 1/2 tablespoons ground chipotle powder
• 1 tablespoon ground cumin, a palm full
• 2 to 3 tablespoons honey, 2 healthy drizzles
• 1/4 to 1/3 cup real maple syrup, you can just eyeball it
• 2 to 3 tablespoons chopped cilantro or parsley leaves, your preference
• 1 cup raw cashews

Directions: In a medium pot over medium heat combine 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and 1 tablespoon butter. When butter melts into oil, add in the chopped onion, cook 2 minutes, then add rice and cook 3 minutes more. Add stock and cover the pot. Raise heat to bring stock to a rapid boil. Once the stock boils, reduce heat to low and cook, stirring occasionally, until rice is tender, 17-18 minutes.

While rice cooks, make the chicken. Heat a large skillet over high heat. Add vegetable oil, 2 turns of the pan, then the chicken. Season the chicken with grill seasoning. Brown the chicken on both sides, season with soy sauce then move off to one side of the pan. Add the remaining onions, garlic and peppers. Cook 2 to 3 minutes then add water chest nuts and green peas and mix vegetables and meat together. Add the chipotles and cumin. Toss to coat. Glaze the mixture with honey and maple syrup and turn off the heat. Add in the chopped cilantro or parsley and the cashew nuts.Top rice with cashew chicken and serve.

BBQ Spare ribs:

• 2 racks pork spareribs (about 3 pounds each)
• 1/2 cup Memphis Shake or Cajun Rub, recipes follow
• 3 cups wood chips, soaked in water for at least 30 minutes and drained
• 2 cups of the following: Kansas City-Style BBQ Sauce, recipe follow

 

Directions: Trim the membrane off the back of the ribs and rub ribs all over with spice blend. Cover and refrigerate for 2 to 24 hours. Soak wood chips in water for at least 30 minutes before grilling.

Prepare an outdoor grill with a medium fire for indirect grilling. Place a drip pan, half-filled with water, under the cooler side of the grill grate. Open bottom vents of the grill.

Set the ribs over the drip pan. (If you have a rib rack, use it.) Toss 1 cup of the drained wood chips onto the coals and cover the grill. Rotate the lid so that the vent holes are directly over the ribs. Add about 1 cup of hardwood charcoals to the fire about every hour during the cooking time to maintain a medium to medium-low fire (a temperature of about 250 degrees F to 275 degrees F is ideal). After 3 hours the meat should pull back from the bones and will have turned a reddish brown. Baste the ribs with some of the barbecue sauce of your choice and cook over direct heat until lightly glazed. Cut the racks into ribs and serve with extra sauce on the side.

Shopsmart: Spareribs always mean pork from the belly. A rack of 11 rib bones ideally weighs between 2 and 3 pounds. Spareribs are often sold with a meaty section of the flank attached; when trimmed, they are known as “St. Louis style.”

Note: If you like your ribs dry, skip the sauce or simply serve it on the side.

Kansas style BBQ Sauce

• 2tablespoons neutral tasting oil i.e. Vegetable
• 6 cloves garlic, smashed
• 2 tablespoons tomato paste
• 1 slightly heaping tablespoon chili powder
• 1 tablespoon paprika
• 1 teaspoon crushed red pepper flakes
• 1/4 teaspoon ground allspice
• Pinch ground cloves
• 2 cups ketchup
• 2 cups water
• 1/2 cup cider vinegar
• 1/4 cup dark molasses
• 1/4 cup firmly packed dark brown sugar
• 1 tablespoon kosher salt
• 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce
• 2 teaspoons English-style dried mustard
• 1 teaspoon freshly ground black pepper
• 1 bay leaf

Heat the oil in a medium saucepan over medium heat. Stir in the garlic, tomato paste, chili powder, paprika, red pepper, allspice, and cloves and cook, stirring, until paste is dark brick red, about 3 minutes. Add the ketchup, water, vinegar, molasses, brown sugar, salt, soy sauce, Worcestershire, mustard, black pepper, and bay leaf. Adjust the heat to maintain a gentle simmer and cook until the flavors come together, about 30 minutes. Remove and discard bay leaf before using. Makes about 1 quart

Lemon Curd Trifle With Fresh Berries

• 6 large egg yolks
• 1 cup sugar
• 4 lemons, zested and juiced
• 1/2 cup (1 stick) unsalted butter, cut in chunks
• 1 pint fresh strawberries,  stemmed and halved lengthwise
• 1 pint fresh blueberries
• 1 pint fresh blackberries
• 2 cups sweetened whipped cream
• 1 prepared lemon pound cake, sliced
• 1/4 cup Lemoncello or Grand Marnier liqueur (optional)
• Fresh mint leaves, for garnish

Directions: To make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don’t let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm.

To build the trifle: put the berries in a mixing bowl and toss them together so they are evenly distributed. Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse. Line a glass trifle bowl with pieces of pound cake to fit. Drizzle or brush the cake with the Lemoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries. Repeat the layers until the ingredients are used up, the last layer looks best if it’s the berries. Chill before serving. Garnish with fresh mint.

culinary utensils essentials

In order to make dishes and food to the best of your ability you need to have certain utensils, pans etc. in order to work to your full potential. There are so many different types of utensils that you can use and the most important thing is to have a variety of them so that you can make your dish special, and you are able to use the correct utensils in order to make your dish just right! Here are some suggestions…

Whisk: There is just no making good gravy without a good whisk. Light and versatile, ready to take on any liquid, the whisk has long been a kitchen standard. Gathered wires give the whisk its uncanny culinary ability.

Measuring Spoons: When a pinch and a dash won’t do, measuring spoons offer precise portions of spices, seasonings, and much more. Available in a wide variety of shapes and styles, the measuring spoon is a must in any working kitchen.

Funnel: Extremely common, but essential to have, the kitchen funnel is a useful tool that has many uses. Funnels are a simple tool, but when cooking can easily help transfer liquids or powders from one place to another.

Jar Opener: Opening a jar can be a difficult task for those with arthritis, disabilities, or for people that simply have a hard time opening stubborn vacuum-sealed jars. Jar openers make opening any tight seal a snap. Many models are available from rubber grippers to electric jar openers.

Measuring Cups: Measuring cups are a necessity in any kitchen when cooking or baking. There are two common styles of measuring cups, the individual set, and the larger marked pitcher style cup. Each has its own uses when cooking.

Mixing Bowls: No matter what handy gadgets, utensils, and recipes one may have in the kitchen, not many foods can be prepared without the trusty mixing bowl. Simple and effective this indispensable device allows preparation of countless kitchen concoctions.

Cheese Slicer: Cheese is a refined and elegant food. Therefore it should not be subjected to the brutality of a kitchen knife when delicate slices are needed. A cheese slicer is the ideal way to render delicious slices of cheese for snacking or appetizers. There are many styles and designs of cheese slicers to choose from.

Grater: Graters come in all shapes and sizes. In fact, many people collect these useful and attractive kitchen utensils. Graters are used for many things in the kitchen such as grating cheese, vegetables, zest, and spices.

Ladle: Perfect for soups stews and more, the ladle is one of the most useful tools in the kitchen. A ladle can be crafted from a wide variety of materials for use with different styles of cookware. Common ladle shapes are round and oval with some utilizing pouring spouts for portioning out liquids.

Spatula: Derived from the Latin term for broadsword, the spatula is one of the most common kitchen utensils. But which form of spatula is a true spatula — the flat pancake turner, or the rubber scraper’ If the head chef asks for a spatula, which do I hand over?

A refreshing twist to yummy snacks: Smoothies and Milkshakes

There are so many different drinks and snacks out there but so many of them are not too healthy, and fattining. So many sodas have way too much sugar in them. Did you know that coke has 40.5 grams of sugar in one coke can. That is the equivalent to 10 and a hlaf teaspoons of sugar or21 sugar cubes. That means that drinking one Coke a day for a year results in the consumption of 32 pounds of sugar. A 12 oz sprite can has 9 teaspoons of sugar. The only thing that then comes to my mind, is that isnt healthy. So there are alternatives. The best thing that i can think of is the yummy, delicous, and healthy snack of Smoothies. If that is not sweet enough for you, milkshakes are great too. Even though they contain more sugar then smoothies, because of the icecream they are much home healthy then a soda. Here are a few recipes and ideas for making smoothies and milkshakes.

Berry Passion:

1 Cup of yogurt (i used strawberry fruit on the bottom) 1 Small container of fruit juice (I used 100% juice Mango Passion) 1 Banana 1 Cup Strawberries 1 Cup Raspberries 1 Cup Blueberries Other than that all you need is a blender and a crude measuring system…i just used a glass out of my cabinet that i know is roughly a cup. You can use fresh or frozen fruit. I am using frozen because it makes for a slightly thicker smoothie without the need of ice cubes The steps are very straightforward:
step 1: Peel the banana, break it in half, and put into the blender facing up ideally.
Step 2: Measure out roughly 1 Cup of one of your fruit selections and dump them in.
Repeat this with the other two berries.
Step 3: Dump in the yogurt and between some and all of the juice depending on how you like the consistancy of your smoothie. I use 3/4 or the bottle which is about 6 oz Blend. Make sure its good and mixed. I like to rock my blender back and forth as it goes to ensure a healthy mixture. Then pour into a glass and enjoy

 

Banana Peach Smoothie

• Frozen peaches
• 1/2 Banana (eat the other half)
• Fresh orange slices
• Orange juice
• Emergen-C (orange flavor)
• 2 tbsp non-fat yogurt (optional)

Put equal parts orange slices and peaches in the cup along with the banana, filling it roughly 3/4 of the way. Pour in one pack of Emergen-C, yogurt if desired, and the orange juice. Blend until smooth. This delicious low fat smoothie will help keep your immune system boosted so you can avoid sick days. If you are already sick, increase the yogurt (and make a it frozen) for a treat that feels great on your throat. Enjoy!

Banana Berry Smoothie

• 1 banana
• 1 cup frozen strawberries
• 1 cup frozen blueberries
• 1 cup frozen cherries
• 4 ice cubes
• 1/2 cup orange juice
• 3/4 cup vanilla yogurt
• 1/2 teaspoon honey (optional)

Follow these steps, and that smoothie will be done in no time!

1. Cut up the whole banana into 2-3 pieces
2. Pour in the frozen strawberries, blueberries and cherries.
3. Put the ice cubes in
4. Pour the vanilla yogurt in
5. Then the orange juice
6. And lastly, put the teaspoon of honey.
7. Blend until smooth!
8. Enjoy!

Milkshakes:

4 cups of vanilla bean icecream

2 cups of milk

add whatever berries, bananas or anything even chocalte you want ot make it more flavorful. My faorite is blackberries.

First put the icecream in the blender. Then add the milk and blend it around untill it is mixed but not too creamy. Then add the fruit, i like to use blackberries, and mix untill it is thouroughly soread out and mixed through the entire blender. Then pour and enjoy!

Helpful Cooking tips

When you are cooking there are tons of special things that you can do to add to your dish. Whether it be easier ways to make something, or just a way to make your dish a little better. You can always use mor helpful hints. Here are some of mine.

~To slice meat into thin strips, as for Chinese dishes - partially freeze and it will slice easily.

~A roast with the bone in will cook faster than a boneless roast - the bone carries the heat to the inside of the roast quicker.

~For a juicer hamburger add cold water to the beef before grilling  (1/2 cup to 1 pound of meat).

~Lettuce keeps better if you store in refrigerator without washing first so that the leaves are dry. Wash the day you are going to use.

~Microwave a lemon for 15 seconds and double the juice you get before squeezing.

~Microwave garlic cloves for 15 seconds and the skins slip right off. 

~When slicing a hard boiled egg, try wetting the knife just before cutting. If that doesn’t do the trick, try applying a bit of cooking spray to the edge.

~When working with dough, don’t flour your hands; coat them with olive oil to prevent sticking.

~Use a gentle touch when shaping ground beef patties. Overhandling will result in a firm, compact texture after cooking. Don’t press or flatten with spatula during cooking.

~Noodles, spaghetti and other starches won’t boil over if you rub the inside of the pot with vegetable oil.

~For fluffier, whiter rice, add one teaspoon of lemon juice per quart of water. To add extra flavor and nutrition to rice, cook it in liquid reserved from cooking vegetables.

~When tossing a salad with a basic vinaigrette, always make the vinaigrette at least 1/2 hour ahead of time and let the mixture sit to allow the flavors to marry. Pour the vinaigrette down the side of the bowl, not directly on the greens, for a more evenly dressed salad.

~For the perfect boiled egg, cover eggs with cold water and a pinch of salt. Bring the water to a full boil. Remove the pan from the heat and cover. Let the eggs sit for 8-9 minutes. Drain the water and place the eggs in ice water to cool to stop the cooking process.

~When using fresh herbs such as dill, chives, parsley, etc., hold them together in small bunches and snip with kitchen scissors. It is a lot faster this way, and you’ll find the herbs will be light and fluffy, not bruised and wet as they often get when chopped. 

~When using spaghetti, keep in mind that 8 ounces of uncooked pasta makes 4 cups cooked.

~Pancakes are lighter and fluffier when you substitute club soda for milk in the batter.

I hope you find these tips helpful! now get coking, and try them out.

FDA Warns Cheerios on Health Claim

On may 13, 2009 a letter was sent out to general mills stating that their health claims were in fact a little false. They claimed that it is “misbranded” and makes it sound like if you eat the cereal its like taking medicine to cure heart disease and high cholesterol where in fact that is not true. General mills states this, “Did you know that in just 6 weeks Cheerios can reduce bad cholesterol by an average of 4 percent? Cheerios is … clinically proven to lower cholesterol. A clinical study showed that eating two 1.5 cup servings daily of Cheerios cereal reduced bad cholesterol when eaten as part of a diet low in saturated fat and cholesterol.” The FDA says that General Mills incorrectly separates the cholesterol and heart claims. They also argue about the claims that general mills makes on the cheerios websites and threatens that they have to change it within 15 days. In doing so, General Mills responded in saying that Cheerios’ soluble fiber health claim has been FDA-approved for 12 years, and Cheerios’ ‘lower your cholesterol 4% in 6 weeks’ message has been featured on the box for more than two years. The science is not in question. The scientific body of evidence supporting the heart health claim was the basis for FDA’s approval of the heart health claim, and the clinical study supporting Cheerios’ cholesterol-lowering benefit is very strong. They also say that the FDA is interested in how the Cheerios cholesterol-lowering information is presented on the Cheerios package and web site. The company says it looks forward to discussing and resolving the matter with the FDA.

I think this is a really interesting matter. We have all ate Cheerios and as a kid is an important part of your childhood, eating Cheerios on the way to school, eating them with your friends and family. Now if it says that general mills is proven not to be it ruins the history of the yummy healthy cheerios we are all known to love.

Yummy new recipes!

There are a lot of different recipes for all different types of food. The best type of recipe is one with your own special touch, whether it be a secret special ingredient, or just a certain way to cook something that nobodies else does that makes your dish just the way you like it. The dishes i am sharing has  its own little twist on things, that i am sharing with everyone. you are more then welcome to spice it up a little more if you wish.

Sometimes i find that the best time for cooking, are those days you spend lounging around the house in your pajamas looking for something to do, whether it be cold and rainy outside or a hot summer day. The absolute best thing to do is bake something your craving, because what could be better then food? Personally i have a big sweet tooth, any type of cookie, and type of cake, I’m there. Here are some of my favorite dessert recipes…

Rice Pudding Recipe:

2 1/2 cups (600 ml) whole milk

1/3 cup (66 grams) long or short grain white rice

1/8 teaspoon salt

1/4 cup (50 gram) granulated white sugar

1 teaspoon pure vanilla extract

1/4 teaspoon ground cinnamon

1/4 cup (30 grams) brown or golden raisins, optional

Lightly sweetened whipped cream

Directions: In a medium heavy bottomed saucepan combine the milk, rice, and salt. Place saucepan over high heat and bring to a boil. Reduce the heat to medium to medium-low and simmer until the rice is tender (about 25 minutes). Stir the milk mixture frequently using a heatproof rubber spatula or wooden spoon to prevent the rice from sticking to the bottom of the pan. When the rice is tender (al dente) remove from heat and add the sugar, vanilla extract, and ground cinnamon. Return to heat and cook until the rice pudding thickens, about 5 to 10 minutes. Remove from heat and add the raisins. Spoon the pudding into your serving bowls and cover with plastic wrap. If you want a film or skin on the puddings, allow them to cool before covering with plastic wrap. Refrigerate until serving time, about 1 to 2 hours. 

 If desired, garnish with lightly sweetened whipped cream.Makes 2 to 3 servings. Can double the recipe for 4 to 6 servings.

Berry Shortcake:

Scone Recipe:

2 cups (280 grams) all-purpose flour

1/3 cup (65 grams) granulated white sugar

2 1/2 teaspoons baking powder

1/4 teaspoon salt

1/3 cup (76 grams) cold unsalted butter

2/3 – 3/4 cup (160 – 180 ml) milk or cream

1 teaspoon pure vanilla extract

Glaze:

1-2 tablespoons cream

Filling:

1 pound (454 grams) fresh strawberries, cut into bite-size pieces

1 pound (454 grams) assorted berries – blackberries, raspberries or blueberries

1/4 cup – 1/3 cup (50 – 65 grams) granulated white sugar (or to taste)

Topping:

1 cup (240 ml) heavy whipping cream

1/2 teaspoon pure vanilla extract

1 tablespoon (14 grams) granulated white sugar

Preheat oven to 400 degrees F (205 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non-stick vegetable spray, an 8-inch (20 cm) round cake pan.

In a large bowl whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives (the mixture should look like coarse crumbs). Add the milk and vanilla extract and stir until just combined. Do not over mix.

Gently knead the dough on a lightly floured surface. Transfer the dough to the prepared cake pan and gently pat until it is even. Brush the top of the dough with a little cream. 

Bake for about 20 minutes or until lightly browned and a toothpick inserted into the center of the scone comes out clean. Remove from oven and then turn your broiler on high.  Sift confectioners (powdered or icing) sugar over the top of the scone and place it under the broiler. Broil for just a few seconds, turning the pan as necessary, until the sugar has melted and turns golden brown. Make sure to watch the scone carefully as the sugar will burn very quickly. Transfer to a wire rack to cool.

Filling: Wash and slice the strawberries. Place half of the strawberries in a large bowl and crush them with a potato masher or fork. Add the remaining sliced strawberries and assorted berries, along with the sugar. (The amount of sugar used will depend on how sweet the berries are.) Set aside to macerate (soak) at room temperature for about 30 to 60 minutes.

For whipped cream:  In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form. The whipped cream will hold for several hours in the refrigerator. To serve: Cut the scone in half horizontally and place the bottom half of the scone (soft side up) on a dessert plate. Top with some of the cream and most of the berries. Place the top half of the scone on top of the berries. If there is any juice from the berries, drizzle over the top of the scone along with the rest of the berries. Place dollops of the whipped cream (can also pipe) attractively on the top of the scone. Serve immediately.Serves about 6 – 8 people

 

Peanut Blossom Cookies: 1/2 cup (113 grams) unsalted butter, room temperature 3/4 cup (185 grams) peanut butter (smooth or crunchy) 1/3 cup (70 grams) light brown sugar 1/3 cup (65 grams) granulated white sugar 1 large egg 1 teaspoon pure vanilla extract 2 tablespoons milk 1 1/2 cups (210 grams) all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt Coating: 1/3 cup (65 grams) granulated white sugar Line three baking sheets with parchment paper. Set aside. In the bowl of your electric mixer (or with a hand mixer), cream the butter. Add the peanut butter and sugar and beat until light and fluffy (about 2 – 3 minutes). Add the egg and vanilla extract and beat to combine. Beat in the milk. In a separate bowl whisk together the flour, baking soda, and salt. Add to the peanut butter mixture and beat until incorporated. Cover and chill the batter for about an hour, or until firm enough to roll into balls.  Preheat oven to 375 degrees F (190 degrees C) and place rack in the center of the oven.  Roll the batter into 1 inch (2.54) round balls. Place the granulated white sugar in a shallow bowl and roll each ball in the sugar. Place on the prepared baking sheet, spacing about 2 inches (5 cm) apart. Bake the cookies for about 8 – 10 minutes, or until the cookies are lightly browned. Immediately upon removing the cookies from the oven, place a chocolate Kiss in the center of each cookie  pressing down until the cookie just starts to crack. Cool completely on a wire rack.  Makes about 4 dozen cookies.

Restaurant Reviews in San Fransico CA

There are so many famous and delicious restaurantsthroughout San Fransisco. Foods from all over the world, cooks from all over the country, and tourists that travel thousands of miles all gather to eat, cook, and prepare San Fransisco’sfinest food and dining. Obviously, there is more to do in the city then just eat but it offers a huge variety of food. From hot dog vender’son the side of the street to casual dining, to five star restaurants. The quality and quantity of the restaurants make San Francisco an unparalleled food city. The city is best known for its farm fresh, ingredient-driven food, showcased at restaurants like the Foreign Cinema, Greens and Boulevard. Neighborhoods like the Mission District and Noe Valley have come on strong with engaging but down-to-earth restaurants such as Range, Delfina and Incanto while top-of-the-line newcomers Coi and Ame impress locals and visitors alike with their delicious, beautiful cuisine, rooted in western and Asian traditions. With so many choices, the only downside in this city is picking out a place to eat.

Restaurantreview of E&O Trading Co. Southeast  Asian Cuisine

E&O Trading Co located in the happening place in San Fransisco, Union Square. This exciting atmosphere is perfect for fun cocktails, a romantic dinner or a gathering with friends and family. The tapas are fun to share and the drinks are delicious and creative. Apart from its rivetingenergy and food, there is always great music to listen to and keep you entertained. Its unique architecture is intriguing, with beautiful lanterns covering the ceiling and The main dining room is overlooked by a spacious horseshoe-shaped mezzanine. E&O Trading Co is influenced by Southeast Asian Grill using recipes from Indonesia, Vietnam, Thailand, Malaysia, and East India, using only the freshest ingredients. Every dish on its menu is authentic and the menu has beef, chicken, lamb, shrimp and fish, in a variety of styles; soups; salads; rice and noodle dishes and Indian flat breads. 

The E&O Trading Co also offers mulitple private rooms availabel for renting such as…The Cinnabar Room – This elegant and mysterious getaway is the gem of the restaurant and perfect for private functions or business meetings. The Cinnabar Room can accommodate up to 56 people for seated events or up to 80 people for cocktail receptions.

The Marketplace - The main dining room is available for seated events up to 150 guests or for cocktail receptions up to 300 guests. The main dining room is of course the most popular space for larger groups because of the beautiful Dragon Bar. Mezzanine Level – The entire upstairs floor is designed to be a Colonial getaway from the busy Marketplace in the main dining room. The Mezzanine is flexible enough to accommodate groups from 36 to 140 for seated events or cocktail receptions. Sections of the Mezzanine may be closed off completely to provide more privacy, or left open to view the Southeast Asian Marketplace below from the balcony. Full Restaurant Buyouts- Entire restaurant buyouts are available for seated events up to 275 guests or standing receptions up to 300 guests.  Overall E&O Trading Co is one of the best restaurants in San Fransisco its unique style makes it interesting yet delicious and id highly recommended to visit any time your near by!

Famous Chefs

Marco Canora might thank tom Colicchio for his start within the New York City restaurant scene, but truly owes his success to his mother and aunt for teaching him to cook in the first place. Arriving in Manhattan, Marco first worked at Colicchio’s Gramercy Tavern, starting as a line cook before being promoted to sous-chef at the resturant.

Before having this job, Canora took a career-changing trip to Italy, exploring his Italian roots and interning at Cibreo, a well-known restaurant in Florence, Italy. there he learned many things and he later put them to use and used his heritage to help persue his cooking.

Back in New York, Canora leaded the kitchen at Craft for three years, helping earn the restaurant many good reviews. In 2003, he moved to Craftbar as executive chef, creating menus for the casual eatery.

Leaving the Colicchio family of restaurants, Canora opened his first New York City restaurant, Hearth, in Manhattan’s East Village. Finally able to create a menu reflecting his unique heritage and experiences, Canora focused on the Italian cuisine of his youth along with the local and seasonal ingredients that he first began using while at Gramercy Tavern. In 2007, Canora created two new resturaunts: Insieme, a more upscale version of Hearth, and Terroir, an Italian wine bar. The menu at Insieme is a blend of both contemporary and traditional Italian dishes and features homemade pasta, a first for Canora. all of these resturaunts are very popular and are valued across the US.

 

While at Trinity College, David Chang majored in religion and philosophy, so it should come as no surprise that he approaches each new restaurant, dish, and challenge with almost a religious edge.

As the culinary world knows, this Virginia native soon realized that religious studies weren’t for him, and began to attend the French Culinary Institute in New York City. During his time there, he worked at Mercer Kitchen, as well as Craft later on.

Unsatisfied with the traditional Manhattan kitchens, Chang moved to Japan in 2003, to gain firsthand knowledge of the traditional cuisine: kaseki, izakaya, and ramen.

Returning to New York a year later, Chang opened Momofuku Noodle Bar in the East Village. Combining his fine-dining experience with his newfound knowledge of Japanese street food, Chang aimed to elevate noodles beyond New York lunch specials to something resembling japanese cuisine. After a rocky start, the restaurant flourished, prompting Chang to open Momofuku Ssam Bar in 2006. From the Korean word for “anything wrapped,” ssams could be considered Asian-style burritos.

Coinciding with the Ssam Bar’s opening, Food & Wine named Chang Best New Chef in 2006, and he was also nominated for the James Beard Foundation’s Rising Chef of the Year award. In 2007, Chang was named Bon Appetit’s Chef of the Year.

In 2008, what started out as David Chang’s American take on the traditional Japanese noodle bar grew into a three restaurant empire, thanks to the opening of Momofuku Ko. An exclusive 12-seat restaurant serving 10 courses a night. At the resturaunt there are no waitstaff, and chefs prepare meals right in front of customers, explaining preparation and ingredients. The space is a collaborative kitchen, drawing on chefs from across the Momofuku locations and allowing for more artistic culinary expression. He as well is a very popular cook tresured for his different yet delicous cooking and resturaunts.

5 Favorite Dishes

There are obviously billions of different ways to cook certain dishes and the actual dish itself throughout the world. There are also billions of different types of food and yummy ways to prepare. Everyone has there family recipes, there secret ingredients, there own special touch to making there food just right. Special spices, or just a way of preparing it can vary but the specific recipe can be shared with friends and loved ones. These are peoples so called “5 favorite Dishes” and there recipes. They are easy and quick to make, and are very delicious…Enjoy!

 

 C hicken Sausage Rigatoni in a Spicy Vodka Sauce

  Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 pound chicken sausage, casings removed
• 1/2 cup roughly chopped onion
• 1 jalapeno, chopped
• 3 cloves garlic, finely chopped
• 1/2 cup roughly chopped green pepper
• 1 teaspoon Hungarian hot paprika
• 1 teaspoon Italian seasoning
• Salt and freshly ground black pepper
• 1 (28-ounce) can whole tomatoes with basil
• 1/3 cup vodka
• 1 cup heavy cream
• 1 pound rigatoni
• 1 cup grated Asiago cheese
• 3 tablespoons freshly chopped parsley leaves

Directions

Bring a large pot of water to boil for the pasta. In a large saute pan over medium heat melt butter with oil. Add chicken sausage and brown, 3 to 4 minutes, breaking up large chunks with a wooden spoon. Add onions, jalapenos and garlic and saute until softened, about 5 minutes. Add green pepper, paprika, Italian seasoning, salt and pepper, to taste, and cook 3 minutes more.

Generously salt the pasta water and add the rigatoni. Cook until al dente, about 12 minutes. Meanwhile, add tomatoes to the sauce and bring to a simmer, for about 10 minutes. Add vodka and cream and cook a few minutes more. Toss in cheese and chopped parsley. To serve, drain the pasta well and add to the sauce. Mix until pasta is nicely coated. Season with salt and pepper, to taste.

Herbed Chicken with Spring Vegetables

Ingredients

• 1/4 cup chopped fresh thyme leaves
• 1/4 cup chopped fresh parsley leaves
• 3 cloves garlic, minced
• 1 teaspoon fennel seeds
• 1/4 teaspoon red pepper flakes
• Kosher salt
• Freshly ground black pepper
• 3 boneless, skin-on chicken breasts
• 3 bone-in, skin-on thighs
• 3 tablespoons olive oil
• 1 tablespoon butter
• 6 cipollini onions, trimmed and peeled
• 8 ounces baby carrots, peeled and trimmed, but leaving on a bit of green tip
• 1 cup chicken broth
• 6 ounces snap peas, trimmed
• 4 ounces morel mushrooms

Directions

Preheat the oven to 375 degrees F.

In a small bowl combine the thyme, parsley, garlic, fennel seeds, red pepper flakes, and a pinch of salt and pepper. Stir to combine. Place the chicken pieces on a work surface. Gently loosen the skin of the chicken and push the herb mixture under the skin. Season the chicken all over with salt and pepper.

Warm the olive oil in a large skillet over medium-high heat. Place the chicken in the pan, skin side down, when the oil is hot. Cook until the skin is crispy and golden, about 5 minutes. Turn the chicken and cook the same way on the other side. Turn the heat off the pan and reserve. Transfer the chicken to a baking dish, skin side up again, and finish cooking in the oven, about 15 minutes.

Meanwhile return the same pan to medium heat. Add 1 tablespoon of the butter. When the butter has melted add the cipollini onions and carrots. Sprinkle with salt and pepper. Cook until tender and golden in places, about 7 minutes. Add the chicken broth and scrape any brown bits off the bottom of the pan with a wooden spoon. Add the snap peas and mushrooms. Simmer over low heat until the vegetables are tender and the liquid has reduced by half, about 5 minutes. Season with salt and pepper, if necessary. Remove the chicken from the oven. Spoon the vegetables onto a serving platter along with the chicken. Spoon the sauce over the chicken.

Pizza with Fresh Tomatoes and Basil

Ingredients

• 1 tablespoon yellow cornmeal
• 2 (8-ounce) pieces of homemade or purchased pizza dough, recipe follows
• 6 teaspoons extra-virgin olive oil
• 1 1/3 cups, grated pasteurized mozzarella
• 2 Roma tomatoes, cut crosswise into 1/4-inch-thick slices
• 1/4 cup grated Parmesan
• 1 large garlic clove, minced, optional
• 6 fresh basil leaves, plus extra for garnish
• 1/2 teaspoon salt

Directions

Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and divide into 2 equal balls. (The dough can be used immediately or stored airtight in the refrigerator for 1 day.)

Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F. Sprinkle the cornmeal over 2 rimless baking sheets. Roll out each piece of pizza dough into a 10 to 11-inch-diameter round. Transfer 1 dough to each prepared baking sheet.

Drizzle 2 teaspoons of oil over each pizza dough. Sprinkle the mozzarella over the pizza dough, dividing equaling and leaving a 1-inch border around each pizza. Arrange the tomato slices in a single layer over the cheese. Sprinkle with the Parmesan. Arrange basil leaves on top, drizzle with a little more olive oil and sprinkle garlic all over. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 15 minutes. Drizzle 1 teaspoon of oil over each pizza. Sprinkle with basil for garnish and salt. Cut the pizza into wedges and serve immediately.

Pizza Dough:

• 1/2 cup warm water (105 to 110 degrees F)
• 2 teaspoons dry yeast
• 2 cups all-purpose flour
• 1 teaspoon salt
• 3 tablespoons olive oil

Orecchiette with Mini Chicken Meatballs

Ingredients

• 1 pound orecchiette pasta
• 1/4 cup plain bread crumbs
• 1/4 cup chopped fresh flat-leaf parsley
• 2 large eggs, lightly beaten
• 1 tablespoon whole milk
• 1 tablespoon ketchup
• 3/4 cup grated Romano
• 3/4 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 1 pound ground chicken
• 1/4 cup olive oil
• 1 1/2 cups low-sodium chicken stock, hot
• 4 cups cherry tomatoes, halved
• 1/2 cup freshly grated Parmesan
• 8 ounces bocconcini mozzarella, halved
• 1/2 cup chopped fresh basil leaves

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

In a medium bowl, stir together the bread crumbs, parsley, eggs, milk, ketchup, Romano cheese, and the salt and pepper. Add the chicken and gently stir to combine.

Using a melon baller (or a teaspoon measure), form the chicken mixture into 3/4-inch pieces. With damp hands, roll the chicken pieces into mini meatballs.

In a large (14-inch) skillet, heat the oil over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs over and brown the other side, about 2 minutes longer. Add the chicken stock and tomatoes. Bring to a boil. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Reduce heat to low and simmer until tomatoes are soft and meatballs are cooked through, about 5 minutes. Drain the pasta, reserving about 1 cup of the pasta water. Transfer pasta to a large serving bowl and add the Parmesan. Toss to lightly coat orecchiette, adding reserved pasta water, if needed, to loosen the pasta. Add the meatball mixture, mozzarella cheese, and 1/2 cup of the basil. Gently toss to combine. Garnish with the chopped basil.

Asian Tofu Salad

Ingredients

• 3 tablespoons canola oil
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 2 teaspoons reduced-sodium soy sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon minced fresh ginger
• 1/2 teaspoon salt
• 1 14-ounce package extra-firm, water-packed tofu, rinsed, patted dry and cut into 1-inch cubes
• 8 cups mixed salad greens
• 2 medium carrots, peeled, halved lengthwise and sliced
• 1 large cucumber, chopped

Directions

Whisk canola oil, vinegar, honey, soy sauce, sesame oil, ginger and salt in a bowl.

Place tofu and 2 tablespoons of the dressing in a large nonstick skillet. Cook over medium-high heat, turning every 2 to 3 minutes, until golden brown, 12 to 15 minutes total. Remove from the heat, add 1 tablespoon of the dressing to the pan and stir to coat.

Toss greens, carrots and cucumber with the remaining dressing. Serve immediately, topped with the warm tofu.