Eclectic Bistro Fare
March 25, 2009
After some research, I began by making the dough.
6 c. ap flour
1 tbs. baking powder
1 3/4 c. warm water
1/4 c. sugar
2 tbs. unsalted butter
2 tbs. olive oil
1 yeast package
I combined my yeast, water and half my sugar and let it grow for 10 minutes.
Then I put the rest of the sugar in my mixing bowl and creamed my butter. I sifted the baking powder and flour, into my mixer, turned it on and added the water/ yeast mixture and then slowly added my oil. Once the ingredients came togetherfully, I turned off my mixer so not to over mix. Let it rest for an hour and a half. It should triple in volume by then.
Tonight was a great meal! We don't have any Dim Sum out here...So I made some.
After some research, I began by making the dough.
In the mean time I shelled and chopped up about 1 lb. of 21/25 raw shrimp and added the following ingredients to it...
1/2 c. peas
1 tbs. fresh ginger, minced
2 garlic cloves, minced
2 tbs. hoisin sauce
1 tbs. oyster sauce
1 tbs. sugar
2 tbs. mirin
and a shot of sriracha ( optional)
note...this is basically the ingredients for kung pao minus the chicken stock and peanuts.
I rolled the dough out on a floured surface (retro '70's counter top) and rolled it into a baguette shape, about 2 1/2 in. x 14 in. long. At this point I cut it into 1 inch patties and individually pinched and rolled them into nuce little saucers with which to fill the shrimp mix into.
Then I pinched and twisted the edges toward the center. Let it rest for ten minutes longer so the dough relaxes.
Steamed for ten minutes...
voila! create your own sauce or use mine...
shot of toasted sesame oil
1 tbs. sherry vinegar
2 oz. mirin
3 tbs. sugar
soy sauce to taste
March 24, 2009
Hi friends! Just giving you some more food porn...
As you know, I love fish. Big or Small, Fin to Tail, I LLLLOVE FISH! Oh! (wiping away drool) Sorry, I can't help it. And if it has a large bone in it, the flavor is even better! Any way, This is one of my favorites so I cook it as often as I can. Here I pan seared it with some seasonings of mustard, thyme, paprika, garlic and coriander (of course salt and pepper) and served it over Israeli cous cous with trinity veg, veg stock, and fresh oregano and thyme. Topped on it was an emulsion of dijon, cilantro, crushed capers, white wine vinegar, lemon juice and olive oil. I hope you enjoy it too!
March 17, 2009
Every time I make this dish it gets better. It changes with the seasons and depending on what ingredients I have on hand. I love it! Here I've wrapped the paillard of chicken breast with basil leaves and prosciutto de Parma and made a delicate butter sauce with Oregon Truffles and Fleur de Sel. The sides are Basmati rice infused with leeks and some sauteed veg. Enjoy!
March 14, 2009
March 13, 2009
Its not allowed on MYSPACE and yet I think it will become famous. My dear friend Toni sent me an email this nauseus cake as a tribute to a long running inside joke between us. It involves cats and poop and how she'll own 20 to 30 of them when she's an old maid. So I'm supporting this cake as a comedic approach to the otherwise (sometimes) pretentious culinary world. I hope you enjoy!
On a lighter note, I made a birthday cake for my daughter's "under the sea" birthday party! I'm not that skilled at cakes as you can see but it tasted awesome. It was a two layer Vanilla Bean Sponge Cake with a Vanilla pudding center and a Lemon Butter Cream Frosting.
March 11, 2009
With the economy in the tank and no light at the end yet, I have many excuses to start canning, preserving and drying...(summer's a good reason too.) Also, simple foods made with the best ingredients can be a big hit and a lot of fun to make.
Here's my interpretation of a granola recipe my Grandmother used to make. I grew up eating this stuff! When its fresh out of the oven, it smells like hot oatmeal cookies or wintery mulled spices. MMMM...
4 c. rolled organic oats
1 c. wheat germ
1/2 c. hemp seeds
1/4 c. flax seeds
1/2 c. hazel nuts
1 tbs. cinnamon
1/2 tbs. cardamom
1 tsp. fresh grated nutmeg
1 c. dried cranberries
1 c. medjool dates
1/2 c. orange blossom honey
1 stick salted butter
1 vanilla bean ( split and seeded )
1 star anise seed
Preheat oven to 350*. Toss the first 8 ingredients together in a bowl. Begin melting butter with honey, vanilla, and anise in a small pot. Pour the honey butter over the bowl of dry ingredients and toss together with a spatula. Discard the vanilla pod and star anise. Lay out the mix on a parchment lined sheet pan and bake for 20 minutes then remix the ingredients and bake for 10 more minutes. Let cool on sheet pan and voila! Ther you have it! Keep it in your fridge and it will last up to a month in an air tight container. Although mine only lasts a few days. Enjoy
January 28, 2009
January 27, 2009
Out of my respect for the late - great man and my love for Northwest inspired foods, I have come up with my own ways of smoking barbecue. Using my own little outdoor grill, I'll show you how to get the maximum amount of kick ass smokey flavor for your upcoming Summer Barbecues. We'll start with a buffalo tri-tip, some of my own experimental wet rub using black berries and smoking with cedar wood...
We begin making a wet rub out of the following
.1 c. blackberries -rough chopped
1 tsp. arabica coffee - fine ground
1/2 tsp coriander powder
1/2 tsp mustard powder
1 tsp. garlic powder
1 tsp. merlot
1 1/2 tbs. sugar
salt & pepper to taste
Soak some small 2" x 3" x 1/4" cedar planks in water for one hour and allow rub to sit on the meat for the same time. Fire up your barbecue ( I use coal ) and allow embers to turn white before placing on the grill. I don't want the temperature of my grill to reach over 260* f. so I let them go a while before adding my soaked cedar planks to the coals. You can test this with a thermometer in one of the vents (some barbecues come with a thermometer built in). Cook the meat until the internal temp reaches 125* f. for a perfect rare. The cook time depends on the size of your tri-tip. Try it out and you'll have the best smelling barbecue on the block!
Until next time! - Cheffyboy
Blackberry Coffee Smoked Buffalo Tri-tip w/ Peruvian Purple Mashed Potatoes & Sherried Bacon Green Beans
January 10, 2009
December 31, 2008
Tonight's Menu is as follows...I hope everyone has a blessed and safe night! Whoo Hoo! 2009!
Pictures will be posted soon.
Martini Style Dungeness Crab Louie w/ Green Goddess Dressing
Oyster Bar w/ Raspberry Mignonette & Organic Nation Vodka Shots
Chicken Lettuce Wraps w/ Cucumber & Lime Chili Sauce
Scallops St. Jacques over Roasted Leeks
Vegetable Curry w/ Eggplant, Yam, Basil & Spinach Leaves
Kobe "Wagyu" Burger w/ Crispy Leeks & Truffled Fries
Chicken Picatta on Angel Hair Pasta & Fried Capers
"Bistropub" Top Sirloin w/ Steak Sauce, Beer Battered Onion Rings & Rogue Blue Cheese
Sesame Crusted "Surf & Turf" Ahi & Filet Mignon, Wasabi Mashed Potatoes & Ponzu Sauce
Buttermilk Panna Cotta & Mexican Hot Cocoa "Duet"
Vanilla Bean Creme Brulee
December 13, 2008
Herb Grilled Porkchop w/ Saffron Dijon Sauce, Caramelized Apple Risotto, Wilted Spinach and Anise Scented Dried Apple
December 5, 2008
After this entry I'll begin conducting a monthly series on using Duck in as many ways as I can so as to educate you on what I call Beak to Foot cooking. Not one part of this beautiful foul will be wasted.
To start, we will begin with your basic stock and turn it into a demi-glace. A demi-glace is basically a stock that has been concentrated. Why would we make a demi-glace anyway? Because it has more uses than a stock, has a longer shelf life and is more flavor in a smaller package taking up less space in the fridge.
Things you'll need...
- 1 leek
- 2 carrots
- 1 yellow onion
- 4 cloves garlic
- 2 celery stalks
- 1 gallon water
- 1 duck - neck, backbone, pelvis, breast bone and wings only (remove all skin and reserve)
- 1sprig- thyme
- 2 bay leaves
- 1 tbs. black peppercorn
- 2 cups red wine- I use pinot noir.
- pinch of salt
I begin by bringing all ingeredients ( minus wine) to just before a boil on high heat. When the water begins to boil, I reduce the heat to low and simmer for about three hours. The liquid will reduce to about 3/4 the original volume. Then I strain all of this through a seive and put the stock into a fresh pot. At this point you have a beautiful stock for soups or gravies.
Next I add the red wine to the liquid and reduce to half of this volume. This is demi-glace. Some people add tomato paste and roast the bones but I don't think caramelization works with all sauces so I refrain from this when doing a demi made from a bird.
November 28, 2008
November 20, 2008
November 18, 2008
October 30, 2008
Left to Right, Top to Bottom: Spicy Shrimp Philly Roll, Lemon Shrimp and Crab Roll w/ Scallions, Seared Rare Spicy Tuna Sashimi, Wasabi & Fresh Made Pickled Ginger, Two California Rolls, and an Inside Out Shrimp Avocado Sesame Roll.
Its been a while since we had a sushi night here at the house... Not having alot of money lately and a real craving for some yummy sushi prompted us to rifle through the freezer and cupboards. We had everything we needed to do it except for an avocado and some shrimp. See what a well thought out list of onhand items can get you! And it didn't cost more than $20.00 either! Enjoy.