Monday, January 30, 2012

Hoss's Famous Lasagna


Oh what an experience this was.  I turned into his um, kitchen workhorse.  He had never measured out his ingredients before so I was writing and the man who HATES to have his photo taken, suddenly went into supermodel mode and wanted to pose for pictures of every step.  I would have been annoyed at his demands had I not been laughing so hard pretending to have to take second and third photos just to get him to stand in his "pose" a little longer.  Since this will be a blog, full of photos, let me get started on the instructions.


This recipe is HUGE.  We make an aluminum turkey roaster pan and a 9x13 pan.  We like lots of leftovers since we only make this once or twice a year.  When you marvel in awe or disgust at the ingredients, remember this is a ONCE in awhile treat, nothing we eat regularly, so no comments, you got it?


(DISCLAIMER: This is my husbands recipe and he had it long before me, so I am not touching it!)

I will list the ingredients you need in a list.  The ingredients will most likely need to be divided among the different parts of the lasagna.   This is just a master list.....and boy is it a master list alright!

Meet my husband George, aka Hoss or (Geo)

3lbs ground beef
1.5 lbs mild/hot Italian sausage
3 jars spaghetti sauce of your choice
1 can whole tomatoes (use your clean hand to smoosh)
1 box Pomi strained tomatoes *or any crushed tomatoes*
6 eggs
3 lbs ricotta cheese
4.5 lbs shredded mozzarella
3/4 grated Parmesan
2 boxes of dried lasagna noodles (I recommend NOT using the "no boil")
Dried - Italian Seasoning, Basil, Oregano
1/2 cup sugar

Boil noodles.  Drizzle them with oil and lay out in a single layer, cover with foil and lay more on top, etc.  Preheat oven to 350 degrees.


To make bolognese:
In a large pot, empty your jars of sauce.  Add a little bit of water to each jar and swirl around to get all of the sauce out and thin your sauce.  Add in 1/2 cup sugar, 1/3 cup dried Italian seasoning, 1 tbsp garlic salt, 1 tbsp basil, 1 tbsp oregano and pepper to taste.  You can add red pepper flakes to taste if you like.  While it simmers...

Brown ground beef and Italian sausage in large skillet. Season it with...
1/4 cup dried Italian Seasoning
2 tbsp garlic salt


Make sure to break it into very small bits.  You don't want large chunks of meat in your sauce.  Well YOU might but not mine!


Drain ground meat but DO NOT RINSE, you will rinse off all of the flavorings!! Pour into your already simmering sauce.


Your spoon should stand up in it, that is when you know it is perfect!
Simmer sauce for as long as you can on a medium low temperate. Be sure to stir often as the sugar will burn on  the bottom.  Try to let simmer up to 2 hours.  This sauce simmered for 2 hours.

Showing off his um....2 handed egg whisking skills.
Cheese Layer:
3lbs ricotta
6 eggs
1 cup shredded mozzarella
1/4 grated Parmesan cheese
1 tbsp salt
2 tbsp dried parsley

Combine until creamy and everything is mixed completely



Sauce
Add a ladle full of sauce to the bottom of both pans.  This keeps the pasta  from sticking.  Then layer as follows:

Noodles

Sauce
noodles 
mozz cheese
sauce
noodles
ricotta mixture
mozz cheese
sauce                                                                                   
noodles
mozz cheese
grated parm

This is just my suggestion, you can layer it however you choose to.

Put larger pan on a cookie sheet for stability.  The large one will take 1hr-1.5 hrs in the oven. Keep covered until the last 20 minutes.  The small one will take 30-45 minutes, keep covered until the last 15 minutes.  After removing from the oven, let sit 10-15 minutes before cutting!

Sauce
Only missing its top layer of cheese!
Here he is in his sprinkling glory.  We had a great afternoon cooking.  Nothing can replace simple time together, laughing, singing, and laughing some more!  Thank you honey for making lasagna for my blog.  You are my best friend and my coolest buddy ever!

Happy guy eh?
This is not cheap to make but when  you consider the amount of food you get, it really works out.  You can also make 3- 9x13's. Great from the freezer!  Let thaw in the fridge overnight and pop in the oven for dinner!  We just served it with the usual suspects, salad and crusty bread!

I hope you enjoyed the photo shoot my husband roped me into.  Disguising it as a lasagna blog was clever.........he totally has an inner supermodel!!  I adore this guy...xoxo

Your "wife of a lasagna making supermodel" chefwannabe
Chris

Friday, January 27, 2012

National Chocolate Cake Day! We got this one covered!

I live in a country where there is a National CHOCOLATE CAKE Day?  I LOVE AMERICA!  See, this is why I am never successful at dieting, I feel like being a true American means when theses days come around, they must be observed completely, morning until night.  It isn't my fault, and now, I have proof.  Just sayin...


These are some tasty little chocolate cupcakes!  I will admit, it started out as a way to use up my ganache from my panettone cream cake but it was obviously part of a greater plan.  I think you will enjoy these and I think you might enjoy making them for the ones you love when you see the surprise inside!

We have discussed this before, I USE CAKE MIXES.  I am not a baker, I can hardly make cookie dough turn out right.  I as usual, keep trying.  My husband thinks my obsession with cupcakes is by choice, it isn't.  It is the only thing I can BAKE that turns out fairly well each time.   Therefore, I am obsessed.  I don't hear him complaining when I serve one up for dessert, do you?  Exactly.

So, proudly take your chocolate cake mix of choice in hand, and say to yourself, "I am smart, I am good enough and doggone it, people LIKE ME".  Now stand proud and give me a little deep shoulder action while you whisk away at your cake mix!  Oh yea that is right, just like that, to your favorite song blaring, and sing LOUD too.  Yea now that is what I call shakin' and bakin'!!

Anyway, follow your cake mix instruction.  Any chocolate cake will do When you have mixed it completely I want you to add:
1 cup choc chips (your choice of chocolate)
1 tsp instant coffee granules
1 tsp vanilla

Give it a quick stir and set aside.  Preheat your oven to 350 or whatever your directions are.


You will need:
18-24 large marshmallows and I WISH I had gotten chocolate! Any kind though will work find
18-24 large conversation hearts (I got Brach's) (double that if you want one on top like I did)


Take a small knife and pierce the center of the marshmallow and shimmy in a conversation heart.
They won't fit exactly but it doesn't matter.  Though the marshmallow will make a sweet, little bit gooey spot in the center, it really is to hold the heart in place!


 When you are all done, line your cupcake tin and add 1 tbsp of batter to each.  Place your marshmallow hearts in and then cover with more batter until the marshmallow is hidden.



Bake for 16-20 minutes.  Some of the marshmallow will probably goo out of the top but it is fine, you are going to frost them so nobody will see it!  Stick a heart on top if you like and make sure your message hearts say just how you feel!!


Hope you enjoy biting into these delicious cupcakes and finding a gooey heart surprise on the inside!  I piped some whipped ganache onto mine.  

For the record, when I cooled mine and then cut it in half, I could still read the message on the heart!  

Your "love is a wonderful thing and so is National Choc. Cake Day"chefwannabe
Chris
P.S.  The inside....



Wednesday, January 25, 2012

Breakfast- Ham & Cheese Omelette Cups

Good Morning my beautiful readers!  


The sun is shining in Omaha, I even hear birds singing!  I wonder if they packed it in and moved back up north with this crazy nice weather thinking Spring is here?!  I don't care, I am going to soak up the sun, listen to the music of the birds singing, *well in the background while I listen to the BeeGee's*.  I have leftover ganache I need to take out, whip and use as icing on some chocolate cupcakes I need to make.  I can't see a thing wrong with the day so far! And btw, I LOVE the BeeGee's.  I am certain I was an original member!


I have some leftover wonton wrappers left from the Nutella Ravioli and the Wontons, and looking over my recipes I noticed I haven't written any real breakfast recipes.  This is a simple and easy quick fix.  I think you could you biscuits or sandwich bread for your cups as well.  You won't get the crisp factor but they will be just as great.  I also don't see any reason you can't just put one egg in each of these and bake them how you like.  This recipe is all about easy though so let's get it done, so you can make it soon!  I made these last night and I am noshin' on the 2 that were leftover, and they are AWESOME reheated too!!  This recipe makes just 6 cups so double, triple, QUADRUPLE! :)

You will need:
Wonton wrappers (square or round)
3 eggs
2 tbsp milk
1 tbsp FINELY chopped fresh parsley
1 tsp FINELY chopped green onion
1/2 cup shredded cheddar ( or cheese of choice )
1/3 cup diced ham
Salt and Pepper to taste


Preheat your oven to 350 degree's.  Using a muffin tin, spray them with nonstick cooking spray or brush them with veggie oil or melted butter.  Using 2 wonton wrappers for each cup so they don't rip.  Gently push them down into the muffin tin, and then spray or brush again. 




 Set aside.  In a bowl whisk eggs, milk, salt and pepper.  Whisk very well!!  Add in ham or you can put it into each individual cup (for the sake of equality).  Add in most of the cheese leaving just a bit left to top them with.  Fill the wontons cups and top with remaining cheese.  Pop in the oven for 20-25 minutes.  




Check them at 15 and see if you need more time.  Mine took 20-22 minutes, but I don't like ANY snotty egg stuff, it ALL has to be done!  Sorry for the attractive description but, you know me, keep it real girl.  



Enjoy!  If you do scrambled eggs like this recipe is written you can even have them as finger food!  If you do one egg per cup and make them so the yolk is runny you definitely need a plate!  


Have a WONDERFUL day my friends, thank you for reading and please, if you enjoy the blog, send your friends, your family, your neighbors, the paperboy, the mailman........


Your "I'd like to teach the world to cook" chefwannabe
Chris

Monday, January 23, 2012

My little "Amish Secret:" Amish Egg Noodles

That title is making you wonder isn't it?  Do the Amish have secrets?  Well, I can tell you one thing for sure, they have cooking secrets!   Near the top of my, "things I miss" about the east coast is the Amish Markets.  We used to go to the one in Williamstown, NJ mostly, sometimes Mullica Hill.  Regardless, if you have never had the chance to visit an Amish Market, please try to in your lifetime.  I don't know how to explain it.  There is just a great vibe, good people, and amazing food. 

On one particular day, I don't think I even remember which market we were at, but it has, or had a pet store.  There were baby pugs and once I got a hold of one, there was no letting it go.  I must have stood in this pet shop for 30 minutes rocking a puppy pug to sleep!  There were mostly kids running the shop, but there was one elderly woman there as well, who I came to know as Nora.  We struck up a conversation and I told her we were going to pick up some pasta and head home.  She informed me her and daughters made this particular pasta I was wanting.  I told her I was good at keeping secrets and if she wanted to tell me what it was that made it so good I would never tell a soul!  She giggled and told me the secret was LOVE.  I assured her I was in agreement, and she said, "but there is a thing or two we do to make it taste good too".  I prepared to be wowed, to remember some complicated combination of amazing ingredients!  I couldn't believe the simplicity of it all after she told me.  I took this information, stored it in my "remember for all eternity" storage area and have kept it safely hidden there.  Now I want to share it with you!   I sensed she was a woman of great strength and was perhaps a bit stubborn.  She admitted to me she never really enjoyed cooking but eventually she took to it and fed her family great meals! (her words) I think she had a little inner firecracker!
I won't go into the nasty details of how I feel about my pasta maker.  I swore I wouldn't make pasta again until I had the attachment for my new mixer. To be honest, there is a cloud, made up of all naughty words, hanging over the house.  Let's just leave it at that. K?  Such a nice memory of Nora and such obscene words coming from my mouth while trying to keep the crank handle in, wearing steel toed shoes so when it fell out, it didn't break my toe.  Oh the joy!
Now, let's get down to business!  The parsley was the only herb in her recipe.  I love it, but I added a the green onion, thyme and poultry seasoning and it is divine flavor!
Here is what you will need:
2 cups flour
3 eggs
1 tsp salt
1/2 egg shell of milk
2 tbsp parsley
/2 green onion *or 1 tsp grated onion*
1 tsp dried thyme
1/8 tsp poultry seasoning
In a food processor combine 1 egg, parsley, onion, thyme, poultry seasoning, and salt.  Zap it a few times until it is very fine, pieces of herbs,  almost liquefied.  Pour the contents into a bowl or stand mixer bowl.  Add remaining 2 eggs and flour and mix until thoroughly combine.  Use your paddle attachment, hand mixer or by hand.  When mixed, set aside, grab a little extra flour and get your pasta machine out or a rolling pin.  Cut ball of dough into 4 pieces.  Roll each through your pasta machine as thin as you like.  Fold in half, and roll through again, reset your thickness and roll through, fold in half, go again and move setting.  Do this until you have your desired thickness.

Lay the sheets out, it will obviously make 4 sheets, thickness depends on your taste. Let sit for 15 minutes.  Using a pizza cutter you can stack them and cut at once or cut each sheet individually.  If you stack them you will need to pull the noodles apart but it is much faster.  
As you can see, I tossed mine into 7 cups of stock, 2 cups of chicken and called it, awesome!!  If only you could taste it.  YUM!  If you have read any of my other blogs I may or may not have divulged I could LIVE on chicken noodle soup, yes I am serious, and no, I have not suffered any recent or past head trauma.  I love it!  Sometimes I put carrots and celery in, and sometimes I don't.  Your choice!
One more important point.  Nora told me to ALWAYS put the milk IN the egg shell, no matter if it is a small or large piece, always put the milk in the shell and then in the mixture.  I don't know why, but I do it, I am not taking any chances!

Your "wish I had just bought that pug when I had the chance"chefwannabe
Chris

Sunday, January 22, 2012

Guest Recipe- Pumpkin Soup

Hello friends!  I had previously asked a friend and reader of Foodthoughtsofachefwannabe to share a great recipe!  She got busy, then I got busy but finally I have taken time to bring you this delicious soup, perfect for a COLD winters day or night!  


~~~~~~~~~~~~~~~


Julie, is a California mom who prides herself on cooking great food for her family.  She is the mother of 2 gorgeous children and the adoring wife of Hank!  I met Julie when I was her daughters music teacher in school, and private piano instructor out of school!  She is always cooking up fantastic dishes and I would consider it tragic if my readers weren't privy to one of her delicious dishes!!!




Grocery list:
1 pumpkin
7 potatoes
4 cups chicken stock
onion, garlic, cinnamon stick, cloves, bay leaves, curry, ginger, Worcestershire sauce, salt and pepper


This is my recipe for pumpkin soup. My kids like it but call it "pumpkin poop" just to annoy me.   I am in a position to reciprocate by making them squirm at my discretion with many embarrassing photos and stories but that's another blog, right??!!




I used a 10 inch pumpkin which was one that we had gotten at a pumpkin patch near Riverside, CA. I cut it in half and cleaned all the seeds and strings from it. Then I placed it in a 9 x 13" glass cake pan with an inch of salted water in the bottom and baked it for 2 hours @ 300° or until soft. Flip them carefully over and scoop out the flesh and cut it into 2" chunks. 


Place in a stockpot with 7 diced and peeled potatoes,1 onion diced, 2 cloves of garlic,  and 4 cups of good, strong chicken stock. Cook until potatoes and pumpkin are soft then remove from heat and cool until you are ablt to transfer to a food processor. 


Using a slotted spoon, carefully scoop onions, pumpkin, and potatoes (saving the chicken stock in the stockpot) by batches depending on the size of your food processor. Pulse until smooth and pureed. Transfer back into the chicken stock and mix the puree in.  The easiest way would be to cook all of the ingredients and use a handblender to blend it to soup consistency, however, since I can't find mine after the move and I don't want to buy another one, I use the food processor! Spice with 1 cinnamon stick, 2 cloves and 2 bay leaves (which are removed before blending), 2 tbsp. curry, 1 inch very finely diced fresh ginger, salt, pepper or chili, and a dash of Worcestershire sauce. 


Serve with crusty "Everything" French baguette. 


How delish does this sound AND look?  Thank you Julie, for taking time to share with us one of your great recipes! 

Your "guest recipes are awesome" chefwannabe
Chris









Friday, January 20, 2012

Where's the BEEF Pot Pie?

It is Friday morning.  Still no snow out here, we keep getting small chances but they never come.  AMEN.  I love the cold, I can leave the snow and ice.  One less day of me worrying about my husbands morning commute to work.  People out here drive like mad people.  Have you ever noticed how everyone always seems to be in such a hurry?  So much so that they seem to take unreasonable risks behind the wheel, cutting people off, running lights, etc.  Don't even start me on texting and driving.  I challenge you today, to notice, how many people you see while you are driving with a cellphone to their ear, or reading or sending a text.  It scares me to death.  How many people do not have driving safely, as the only priority when behind the wheel of a car.  I am so thankful our car has blue-tooth built in, but up until then my husband would pull over before he would talk on the phone.  If I didn't reach him for something I needed before he left work, I was doomed because he would not answer while driving.  My rant is over.  Just all comes rushing to me when I see how much a hurry people are in, sometimes I think it is all in the name of the almighty dollar.  Sometimes they have children in the car, and it just freaks me out.  Rant officially over.........




I figured since I live in Nebraska a "Where's the beef" type title was appropriate.  I have been seeing all kinds of different versions of Chicken Pot Pie lately just none for beef.  Chicken is my favorite, right down to those little ones in the freezer section of the store.  I know, I KNOW, but leave me alone, it is a double whammy for me, I love pot pie and I love the smell inside the freezers at the store.  Leave me alone, I will tell my MOM! :)  Sad thing is, she would agree I am a freak of nature.  She would deny she ever gave birth to me and then claim not that she chose to adopt me but I was dropped off in a basket on her front porch and she felt an "obligation" to me.  I swear, I can hear it now.  Age has made her a pretty funny chick.  Maybe raising 10 kids did it, or oh I KNOW, it was my DAD.  God knows being married to him for 55 years would make anyone funny, as a survival technique!

Ok, seriously now.  This turned out really well.  I have been making pot pies forever but decided to cut down on the varieties of veggies I usually use because I have a whiny little kid for a husband when it comes to vegetables.  I cut it down to carrots, potatoes and green beans.  I like peas and celery and onion as well but....waaaaaaaa  waaaaaaaaaa.  Need I say more? :)  If you choose to add more veggies, you might want to knock back a potato and a carrot so you don't have way more filling then you do pie space!

Time to get down to business.  You can use store bought gravy if you choose, you know how I feel about fake brown gravy.  LOVE.  I did use beef stock and just thickened it.  Mine isn't the rich brown color I normally like, but if it bothers you throw in some kitchen bouquet or something to deepen up the color.  I also used london broil for my beef.  Use whatever you have on hand or like, heck you can  probably even use ground beef.  I mean it would gag me, but you might enjoy it!

I did promise to post my crust recipe.  It is awesome.  I even add cinnamon and sugar if I am using it for something sweet.  This recipe will be enough for 2 crusts.  There are no real ingredient secrets, the secret is using FROZEN butter and ice water.  All ingredients must be kept as cold as possible.  When you mix the ingredients you want the little frozen pea size bits of butter to stay that way.  When you bake your crust those are the spots that cause flakiness and buttery goodness!  I make this in my food processor but if you don't have one, just use a pastry cutter thingymabober.  I don't remember where I got this recipe it has been so long.  It is the only recipe I have ever used or will ever use for pie crust!

CRUST:
2 stick of butter frozen, cubed and FROZEN
2 1/4 cups flour  *I even chill this*
1 tsp salt
8-10 tbs of ice water.  I just put ice in a glass, fill it with cold water and refrigerate until ready.

Put the butter, flour, and salt in the food processor, and pulse briefly just until the mixture resembles pea sized bits of butter.  



Add the water, 1 tbsp at a time pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather together.  Transfer equal amounts of dough into 2 Ziploc bags or pieces of saran wrap. 


 Pat into disk, wrap well and put into the fridge and let rest at least 30 minutes.  Remove 1 disk at a time to use so it stays as cold as possible until baked.  


FILLING:
3 potatoes, peeled or not, and cubed
3 carrots, peeled and I sliced mine.  Slice it or dice it, whatever makes you feel warm inside
1 cup (ish) green beans (fresh or canned, just drain if canned)
2-3 cups of cubed beef. (We like lots of meat so....again, w/e makes your heart say.. "aahhh")
2 1/2 cups of beef stock
2-3 tbsp flour
2 tbsp butter
salt and pepper to taste
2 tbsp grated parmesan cheese
1 egg


Preheat oven to 350 degrees.  In a large pot, add butter and beef, you are looking to cook your beef almost all the way here.  Toss it around from time to time, when it stops saying, "MOOO"  it is probably done. Remove from the pot and add your potatoes, green beans, and carrots (if you add celery or onions do that now too).  Pour in enough beef stock just to cover and simmer for 5-10 minutes.  I like my veg to keep a little bite to it, so I go 5.  Remember it will bake another 25 minutes too!  When your veggies are done, add flour to remaining stock in a measuring cup or bowl, whisk flour in until smooth and pour into pot with veggies, cook on medium until thickened.  


Add beef back in at this time as well.  Cover and cook on low, checking occasionally to make sure it isn't sticking or over cooking.  Now for the crust.  Take one crust from the refrigerator and roll out to approx 10 inches on a floured surface.  Gently roll it up unto the rolling pin and unroll over your deep pie dish.  Fit it in and then fill with your filling.


Get second pie crust and you can just place it over the top like normal or you can do a lattice work as I did on mine.  Whisk egg and brush entire top and sides of pie. Sprinkle course salt, pepper and parmesan cheese over the top.  


Place on a pizza pan or cookie sheet in case it runs over.  Bake 25-30 minutes until golden and delicious!!


This is what SHOULD be for dinner tonight!

Enjoy!
Your "pot pie rocks my socks off" chefwannabe
Chris



Wednesday, January 18, 2012

Liebster Award!!!!




I am so excited!  Look over here ------->








Thanks so much to Hilary head baker over at My Blog Review, I have been given this award.  Make sure to stop in and help share my gratitude to Hilary for choosing me as a recipient.  


It is my turn to pass this on to 5 up and coming bloggers who rock my socks off!!  Here they are...

Crunchy Creamy Sweet- This woman has a profile picture on her FB that makes me want to lick my screen each time I see it.  She is creative (not only with food) and she truly is "sweet".  I am fortunate to have come across her blog, and love reading about her incredible breads, cupcakes, cupcakes, cupcakes :)  Did I mention her desserts? <3

Carrie's Experimental Kitchen- If this is an "experimental" kitchen, I pray she never makes it out of the experiment phase!  Carrie makes the most delicious dishes and she writes the neatest most orderly recipes ever.  I am completely envious of her ability to make it so easy for her readers.  You inspire me recipe master!!

It's Less Important Than You Think- Jessica is a busy mom and wife, who is always up to something new.  Her husband went vegan and this blog is her journey to learning to cook for him (and her) while raising her two young children in an environmentally friendly home and working full time.  She is a "crunchy" mom, and her dry humor will keep you coming back just to see what in the hell she is up to in her next project!  Oh, keep checking in with her, she has been slow in her blogs as she nearly cut her thumb off doing only God knows what!  

Running With The Devil (ed) Eggs- Katrin is a great cook, and a great mom!  Her blog will make you laugh and inspire you to get into your kitchen and do amazing things!  She even has dance parties on her Facebook wall.  How creative and fun is that?!?!  I am a fairly new fan of this blog but I am completely addicted.  She obviously knows her stuff, and is wonderful enough to share that stuff with the world!  

Edible Creations by Madonna- Mary is the QUEEN of chocolate!  She has been making chocolates for over 25 years!  Her exquisite work has been the centerpieces of weddings, anniversary's, party's and events all around NJ and PA.  She is so creative and absolutely will find a way to make anyone, anything.  Look for yourself.  She works full time and is a queen chocolatier full time!  The world is sweeter because Mary is in it!


Now it is your turn girls!  Pass this award on to 5 up and coming bloggers you love!

Your "I would like to thank the academy"chefwannabe
Chris

Croque Madame/Monsieur

Bonjour!


Tonight, was a breakfast for dinner night around our dinner table.  My husband's mother used to call it a "turnabout" meal.   I have just wanted plain old poached eggs on toast for days.  Why is it that we get hungry for something and then do not make it for ourselves?   Well tonight, I decided to take it up a notch with a croque madame.  

"Croque Madame" is another version of "Croque Monsieur".  A monsieur is easiest to explain as a grilled ham and cheese sandwich and covered in a bechamel sauce.  When you add a fried or poached egg on top it represents a woman's breast, making it a "Madame".  It is said that the croque monsieur originated in small Parisian cafe in 1910.  I imagine many stories and claims have been put out there.  I think it is delicious and a nice,  little fancier change up to your turnabout meals!!

This meal is really very easy to make, it just takes some assembly, so let's get started.  Depending on how many people you are cooking for, you will likely need to double your bechamel recipe.   I will post my,  very basic bechamel sauce recipe because, well, it is a very basic sauce. 

Bechamel
2 tbsps butter
2 tbsps flour
2 cups milk/half and half/cream
salt to taste
LOTS of fresh cracked black pepper!

Melt your butter in a small saucepan, add flour and whisk until combined, let it cook 2 min and then whisk in liquid of choice.  Bring to a boil, stirring constantly.  When it is thickened, add salt and pepper.  Let stand while you assemble the rest of your sandwhich.  

Sandwiches
For 2 sandwiches you will need:
4 pieces of bread of your choice
4 pieces of cheese of your choice
Ham  (enough to split betweeen 2 sandwiches, I say 8 small slices or 4 big ones.  I used shaved ham)
Butter (softened)
2-4 eggs (I used 2 on each)

Butter one side of all pieces of bread.  Layer, cheese, meat, cheese and bread.  The outsides of both pieces of bread should be buttered very well.  Put into skillet and slowly grill both sides.  Repeat with other sandwich. 

Egg poaching
While they are grilling bring a small saucepan with 3 inches of water to a heavy simmer.  Add in about a teaspoon of salt and a few drops of vinegar.  The vinegar will coagulate the whites faster making a nicer shaped egg but you will not be able to taste it.  The salt will flavor your egg and help with a nice texture.  (This is certainly optional but I recommend it.)  While water is simmering,  crack 2 eggs into the saucepan, slowly and on each side.  Use a slotted spoon and gently move then around after 1 minute.  Let poach 2-3 minutes depending on how you like your yolk.  (my whites were done, and yolks hot but runny, YUM)  Toward the end of 2 minutes you can tenderly touch the whites and yolks to tell how done they are.  When they are done, remove onto a paper towel to sit until you are ready for them.  I am sure this may not be some chef approved method, but it is mine and you see how my eggs turned out.  It works every single stinkin time!

Poached eggs on top


When sandwiches are grilled to your liking, plate each one.  Gently lift the egg(s) to sit on the top.  Take your bechamel and spoon it over the top.  Serve. 


These are delicious and I suggest gruyere cheese or maybe swiss.  These cook quickly so make sure everyone is at the table and ready to go before you completely finish.  You might need to heat up your bechamel a little bit. Make sure to cover it and it just depends on how fast you work!!

I hope you enjoy this French twist to your breakfast.  It is a very rich dish.  Just one of those once in a while things, that makes you feel warm and cozy inside!  

Au revoir
Your "frenchie" chefwannabe
Chris

I had to cut it open for you!
PS.  I feel like these directions might be hard to understand but I know most of you will realize my scatter brain couldn't type it in as organized of a manner as I thought it! :)

Tuesday, January 17, 2012

Fried Wontons

We finally got a dusting of SNOW.  AND this morning I found out my "late" Christmas, "early" Birthday gift is on it's way from my husband.  What do you think it is?!!?  I know what I wish it would be but I can't tell him in case it ISN'T what I hoped for!   Is that being greedy or a bad wife?  Hmmm...

Ok.....let's get to the subject at hand!


More Chinese food!  My family has a rich, teetering on abnormal love for Chinese food.  It is another chefwannabe secret.   I make it at home occasionally but the fact is, our hearts belong to Hong Hing, our favorite restaurant.  

I make fried wontons often as an appetizer or for parties.  These can be made with your own spices and flavors, this is incredibly interchangeable.  Learn the method and then let your imagination run wild!

I used ground turkey, I usually use pork.  I like the pork better, but as an avid ground turkey fan, I completely enjoyed it as well.  As a cook, the pork lends a juicier filling.  You can use whatever you like, add some shrimp or crab meat!

My family is also all about the condiments.  Make sure to have some dipping sauces handy!!  Duck sauce is my husbands favorite, he mixes it with a little wasabi and he is in heaven.   This recipe made 16 wontons.  Double or triple as needed!  My preparation might be slightly different than normal, I however am VERY careful about raw poultry and want to ensure it is done.  I have a bad history with under cooked poultry.  This is why I use the egg to bind, otherwise I wouldn't.  Try them, they rock!

You will need:
Wonton wrappers
1/2 lb ground turkey or pork
1 egg
1-2 tbsp soy sauce
1/4 tsp ground ginger
1 scallion (chopped)
1 shot of Sriracha Sauce (optional)
Salt and Pepper

In a skillet brown your ground meat of choice until it is halfway to the point of done or a bit more.  Let it cool.  Add it to your food processor along with all of the other ingredients.  Let it process about 10 to 15 seconds.  Remove and fill your wontons.  How you fold them is up to you.  I usually use round ones and fold like dumplings but regardless just make sure to use water or egg to seal the edges and get them sealed up.  Heat canola or peanut oil to 350.  Fry a few at a time, and drain on paper towels.  Happy Eats!

OTHER OPTIONS:
When you brown your meat throw in a handful of schopped shrimp!
Sesame oil.  BE CAREFUL it is my opinion, when you use to much your dish will taste burned, it can overpower your flavors so easily.
Oyster Sauce.  
Garlic
Crab meat
You can also take a tiny salad shrimp whole and push it into the middle of your meat filling as a little surprise before sealing up your wonton.  

Let me know how you like them!!

Your "dippin' and trippin"chefwannabe
Chris

Monday, January 16, 2012

Chinese BBQ Chicken Skewers

Monday evening...what are your evenings usually like?  Though I am not huge on sitting in front of the TV, I do have some shows I enjoy.  Tonight, it is Disappeared, Stolen Voices, Buried Secrets *aka creepy dead voice show* and of course the Real Housewives. Yes, I am completely addicted to all the Real Housewives shows. Not Miami, that was lame. I am sucked right into all the Kardashian drama and never mind Rachel Zoe. I have had all the Food Network I can take for now. I can only see the same dish cooked so many ways before I just can't do it. I die for Anne Burrell and had tickets to see her not been 1,000.00 a piece, I would have a framed photo of her and I at the Food Bank of America Fundraiser last year. I DVR these shows, and then treat myself to watching after I accomplish certain IMPORTANT things I need to accomplish in my day. I often consider what I watch, mind rot. But I am addicted and therein lies the problem. I don't watch the news, I occasionally read it online, I don't see any reason to know every shooting, political jargon, or what celebrity is "bumpin' ugly's" with someone else's husband/wife.  But do NOT keep me from my Real Housewives shows.  Got it?



Anyway, after a trip to the Asian Market last night, I decided to get moving on some Asian inspired dishes. The first and my husbands favorite was this recipe. He is an avid fan of hoisin sauce.  These skewers would be great on a regular bbq grill if that is your "thing" as well as in the oven which is how I prepared them. You can use tenderloins of chicken for this for a shortcut, but I recommend boneless-skinless thighs. I used breasts because it is what I had but thighs would always be my first choice for this dish. Cut each one into 3 strips. This recipe made 9, I used 3 chicken breasts but with the amount of marinade, I would say you could easily use up to 5 or 6 pieces of chicken cut into strips. If you are cooking inside, make sure to line your baking sheet with foil! I would not have enjoyed scrubbing this pan! Here is what you will need:

3-6 b/s chicken thighs, or breasts each cut into 3 long strips OR use tenderloins
3 tbsp soy sauce (I use low sodium)
1/8 - 1/4 tsp ground ginger (you choose your amount)
1 cup hoisin sauce + 1/3 cup (save for basting)
1/2 tsp white pepper
1 clove of garlic minced or grated
Long wooden or metal skewers  (if wooden, soak in a cake pan of water until ready to use)

 
Preheat your oven to 400 degrees.  In a large Ziploc bag combine, soy sauce, ginger, hoisin, pepper, and garlic.  Add in chicken, push out air and seal bag.  Mush around for a few minutes until all chicken is coated.  Marinate at least 3 hours, overnight would be awesome. Remove from bag and skewer using a weaving method with the skewer.  Lay on foil lined cookie sheet in a single layer.  Bake for 20-25 min *maybe less for tenderloins*.  Flip halfway through and baste with remaining hoisin.  These can also be cooked on your outdoor grill.  Grill approximately 10 minutes on each side, while still basting or until cooked completely through.  

You can serve these with rice, use in lettuce cups, wraps, or over lo mein.  Or, just enjoy them alone!!!

Enjoy!! 
 
Your "chinese food lovin'" chefwannabe
Chris