Tuesday, December 20, 2011

I did it! Pâté de Poulet en Croûte!

  I been desired to make this for so long since I watched the movie, Julie & Julia. Well, I finally did it, bone a chicken! It wasn't easy as I thought especially for a novice like me. I used chicken for pâté but they used duck in the movie, mom don't buy duck for me XD It's expensive anyway.

  Pâté de Poulet en Croûte, in english named, Boned Stuffed Chicken Baked in a Crust. It was my Sunday Dinner. By the way, thanks for the video which Chef John (Food Wishes) shared. Enjoy the video and learn from it~



Here for Pâté de Canard/Poulet en Croûte Recipe!!
  I copy it from the book, Mastering the Art of French Cooking, but I made it a little differently, I used chicken, I trust the chicken with the method from the video above, I used different stuffing with ground chicken meat, ham and bread crumbs to substitute pork and veal stuffing, I didn't brown it on a skillet but paint some butter on the chicken and baked it in the oven until it brown. I removed the string from the chicken before fold up with pastry dough, and different decorations. The rest of the steps are the same as I followed.

I boned a chicken!!
Hmm.. a little leaked :( never mind, I'll do better next time!

Very sorry if the words is too small for you, please click and open to see it in original size.

After the fold-up with pastry dough and coated with egg glaze.
It's in the oven.. bake-bath..


Well, I serve it warm. It was perfect as well.
See how it look inside~


Friday, December 16, 2011

Sweet & Lovely Custard~

  I gave it to my eldest sister on her birthday as a gift. My fist time custard lucky don't taste terrible, I was anxious about it while standing in front of the oven. I used evaporated milk instead of milk. I made it according to the steps of the book "Sweet Treats", except the milk. It worked perfectly. Nice book it is, like Lemon Bars, I followed the recipe from that book last time.

  This time I won't gonna write the recipe down, because I'm really tired recently. Don't worry, I'll copy and paste the page from the book. It's really kinda easy after first try. Everyone should give it a try if you never never make one.

Saturday, December 10, 2011

Food for my two sisters ~11.12.11 & 15.12.11~

  Been busy around these days, busy for my two sisters birthday and my elder sister's wedding day. On 10 Nov 2011, we, my families and all the cousins, celebrated my second elder sister's birthday, we had the party earlier, should be 11 Nov. I made Special Mashed Potato, Mac and Cheese, Brown sauce and White sauce. I didn't make many, because we had plenty food.

  I made the Mashed Potato differently, I made it by layers with some ham and cheese, then make wavy and pointy top (like Chef John Mitzewitch did) with spoon before bring it to oven for awhile.
I made these for my second elder sis on her birthday party.


My special Mashed Potato!

  And I made Quiche on my eldest sister's wedding day, too bad my quiche finished before I could take a picture of it. I didn't have a bite even. If you like see how my Quiche look it, click here to see it on my older post.

  15.12.11, my eldest sister's birthday, I made Mushroom Garlic Spaghetti Alfredo and Custard. And my mom cooked sauteed veggies and chicken. At the meantime, we made these for my granny and cousins as a last lunch before they went back to Sibu.

 
Custard will be the next post, stay tuned!!

Tuesday, December 6, 2011

Mushroom Soup, I love you always!

  Mushroom Soup, I love it sooo much. I will never even learn cooking if I never ever mushroom soup. It brought me things to do, to get my aims, to learn to cook, and to be a chef. I feel grateful, God brought me a soup that let me realized what I should be in the life. Feel good to have a wish to get and fulfill. At least, I know I have something to do for my life now, otherwise I will stuck with gaming all the time, being useless.

  I made it for my lunch today, enjoy it with my sisters (man.. I don't have brother x.x). They loves my mushroom soup as I love it so much. By the way, I hope if someone like I was, play game all the time non-stop, I pray for them to awake someday and get themselves useful, to make their own dream come true.


Mushroom Soup
Ingredients:
¼ cup unsalted butter
2 lb mushroom, sliced
1 onion
1 tbsp flour
6 springs fresh thyme, tide up with string
2 cloves garlic
4 cups broth
1 cup water
1 cup cream
Salt and black pepper to taste
Parsley for garnishing

Directions:
1.      Sauté mushroom and onion with melted butter over medium-high heat.
2.      Add in a cup of water and cook until it’s evaporated.
3.      Turn down the heat to medium-low to sauté for 1 minute. Then, stir in the flour.
4.      Put the thyme carefully into the pot.
5.      Throw in garlic and broth to simmer on low for 1 hour
6.      Then, take the thyme out of the pot.
7.      Puree the soup.
8.      Add in the cream and stir gently.
9.      Garnish with parsley and serve with croutons.

 Enjoy! Bon Appetite!

Quesadilla!!

  Quesadilla, that was my dinner last night. It is my eldest sister's favourite food. She eat a whole pieces without cut into small pieces like the picture above. Even my friends love it, I made for them very long ago. I have quite experience of making Quesadilla, I made it for many times. And now I have my own way to make it. By the way, it taste really good, everyone should try.


Quesadilla
Ingredients:
4 large tortillas
1 egg
1 cup cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1 bunch coriander, chopped
Salt & pepper
12 oz ham, sliced
Olive oil, as needed

Directions:
1.      Mix egg, cheddar cheese and coriander in a mixing bowl, set aside.
2.      Spread a little of the cheese mixture on the tortilla. And along with mozzarella, ham, mozzarella on the half of the tortilla surface, in order. Fold tortilla up into semi-circle. Do the same to the rest.
3.      Paint oil on a hot pan, place quesadilla on it and cook for about 4 minutes, each sides.
4.      After finish cooking, cut into 4 pieces or 3, if tortilla is small.

  You can omit the egg and cheddar cheese, and use the original recipe I used before instead, cream cheese. Well, I love eggs! so I made it that way, using egg. Enjoy with your own Quesadilla!
Family set~

Friday, December 2, 2011

My First Eggs Benedict!!

  This is the first time I made Eggs Benedict. My second elder sister love it even she don't like eating creamy egg yolks usually, she rather eat fully cooked yolk than half raw.

  As you can see, I'm not using english muffin, but whole-wheat bread. I quartered the bread and press to stick them together by using palm into a small square bread. After that, I placed my baked ham on the top of the bread. And a long with Poached Egg and Hollandaise Sauce. But I used White Sauce instead of Hollandaise Sauce. You know why? Because you gotta need about a stick of butter or more and egg yolks, and I don't wanna get fat! By the way I considered this my version of the Eggs Benedict XD

  To poach an egg, see the steps on "Poached Eggs" post. Here's a little tip like Julia Child said,"Add 1 tbsp of vinegar per quart of water."

  If you wish to know how to make White Sauce, click here! I don't think I gotta rewrite it here, I'm lazy Xb

See that? It look fantastic!

Wednesday, November 30, 2011

Fish Goujons~

  Yesterday night, my family enjoyed my Fish Goujons, dipping with Tartar Sauce would be perfect. Very easy and no special ingredients. It's almost the same way to cook Fish Goujons as Fried Calamari, you can go to visit "Fried Calamari" post for reference.

  First of all, cut fish fillet into strips. Let the fishes dry by patting with paper towel. And then mix flour with salt and pepper (perhaps some herbs, like basil, oregano or parsley, will give different nice flavour), set aside.

  Whisk eggs until well blended and set aside. Don't forget the bread crumbs! pour into a plate or bowl, prepared for the last cover that make crispiness.

  To coat the fishes, drop your fish into the flour mixture and give it a few rolls to get covered nicely. Then, dip it into the eggs, the second coat. Lastly, ROLL them on bread crumbs! Do the same to the rest of the fishes.

  Fried them in hot oil, and place them on paper towel to dried off the oil. Ahh~ +v+ plate them up and serve with tartar sauce and salad, and Enjoy with your Fish Goujons~

Tuesday, November 29, 2011

The best Macaroni and Cheese I made!!

  The best and the most delicious Mac and Cheese I ever made. With the crispy crumbs of cracker, it turns out an amazing dish ever. Really should give it a try, everyone. It's fun to made and fun to eat! And very simple.

  You know why it's the best and special Mac and Cheese I made, besides cracker crumbs. I added my leftover, Cheese Balls, instead of any cheeses. It is a brilliant and fantastic mash-up.

  To break crackesr to crumbs, put crackers into a seal-able plastic bag and smash with rolling pin, smash it until small crumbs.


Macaroni and Cheese
Ingredients:
250g macaroni, boiled and drained
4 tbsp butter
4 cups milk
This is mine <3
8 tbsp flour
1 cup cheese balls
Salt and pepper to taste
4 pieces cracker, break into small crumbs
Small pinch of nutmeg

Directions:
1.      Preheat oven to 350’F (180’C).
2.       Melt the butter in a saucepan. Add in flour and stir with wire whisk until it turns to white roux.
3.      Stir in 1/3 of the milk one at a time, until the sauce is thickened.
4.      Add in cheese balls, break and stir until it melts.
5.      Add nutmeg and season well with salt and pepper.
6.      Mix the pasta and cheese sauce together, and pour it into a casserole.
7.      Top it nicely with cracker crumbs; bake for about 15-20 minutes or until the crumbs turn golden and cheese sauce is bubbling.

 Enjoy~ Bon Appetite!!




Roasted Chicken!!

  It's delicious, I made it last night, for dinner. The crisp of the skin and juicy meat, oh yeah, can't resist from eating too much. It wasn't as hard as I thought, anyway, this is my first time. I learnt from the book and the video from Food Wishes, by Chef John Mitzewitch. That video is for turkey, but I do it for the chicken exactly the same way, except the sage leaves stuff. Can't find sage leaves from anyway around here. Therefore I don't use the way that to paint the chicken with melted butter which used to saute sage leaves. So I used softened butter to rub on the chicken skin like the book I read, 'Mastering the Art of French Cooking'.



So if want to know how to make Roasted Chicken/Turkey, You can watch it on Food Wishes. I guess it's easier to learn by watching.

Enjoy~

Saturday, November 26, 2011

Roasted Chicken Wings with Brown Sauce!

  Here goes Brown Sauce recipe!! Visit the previous post if you haven't get the Roasted Chicken Wings' recipe!


Brown Sauce
Ingredients:
1/3 cup onion
1/3 cup carrot
1/3 cup celery
3 tbsp ham or bacon
6 tbsp butter or the fat from roasted chicken or cooking oil
4 tbsp flour
6 cup brown beef stock
2 tbsp tomato paste
3 parsley springs
½ bay leaf
¼ tsp thyme
Salt and pepper

Directions:
1.      Cook onion, celery, carrot and ham or bacon slowly in butter, fat or oil for 10 minutes.
2.      Blend the flour into the vegetables and stir continually over moderately low heat for 8-10 minutes. Until the flour turns golden, nut brown.
3.      Remove from heat and beat with wire whip while adding the stock.
4.      Beat in tomato paste and add in herbs.
5.      Simmer slowly, partially covered, for 2 hours or more, skimming off fat and scum as necessary. Add more stock if the sauce thickened too much. The sauce should be reduced to about 4 cups of sauce.
6.      Strain through the sieve and season well with salt and pepper.

Bon Appetite!

Roasted Chicken... Wings!

  Yesterday, I thought my dad gotta bought me a whole chicken, but I didn't expected for chicken wings. Well, I still gonna make it, it turned out very nice, actually, It goes perfect with the sauce I made, Brown Sauce. It was so easy and so simple, I mean both the chicken and the sauce. I marinaded these chicken wings before oven-roasting.


Roasted Chicken Wings
Ingredients:
12 chicken wings, pat dried with paper towel
2 tbsp Olive oil
2 tbsp Honey
2 tbsp Soy sauce
Salt & black pepper
2 onions, sliced

Directions:
1.      Preheat oven to 375’F (180’C).
2.      Mix everything together in a small bowl, except onions, pour and mix well with the chicken wings.
3.      Arrange onion on baking dish; put the chicken wings on the onion. Sprinkle the top of chicken wings with salt and pepper.
4.      Bake for about 15-20 minutes or until chicken is golden and the meat inside is cooked.

Tuesday, November 22, 2011

Julia's Boeuf Bourguignon

  Last night, whole of my house smelled like Beouf Bourguignon, parents smelled it when they came back home from work. It makes me starving, too XD It tooks 4 hours, total, to cook. I followed the recipe from 'Mastering the Art of French Cooking'. But I omitted bacon, because I don't have one >< Still, I gotta show you the recipe as same as Julia's though I don't have bacon XD Volume of red wine should depend on qualities, and don't use cooking wine, it won't taste as perfect as higher quality wine. Anyway, it isn't just Boeuf Bourguignon, it's Julia's Boeuf Bourguignon.


Boeuf Bourguignon
Ingredients:
6 oz bacon, sliced into about ¼ inch thick and 1½ long
1 tbsp olive oil or cooking oil
3 lb lean stewing beef, cut into 2-inches cubes, cried with paper towel
1 carrot, sliced
1 onion, sliced
1 tsp salt
¼ tsp pepper
2 tbsp flour
3 cups of a full-bodied young red wine (Julia’s selection, Chianti)
2-3 cups brown beef stock
1 tbsp tomato paste
2 cloves garlic
½ tsp thyme
A crumbled bay leaf
Parsley for garnishing

Directions:
1.      Preheat oven to 450’F.
2.      Sauté bacon in the oil for 2-3 minutes to brown lightly, set aside on a side dish.
3.      Sauté a few at a time, in the hot oil until nicely browned on all sides, add it the bacon.
4.      In the same fat, sauté vegetables. Pour out the fat.
5.      Place them all into a casserole and toss with salt and pepper. Then sprinkle flour on it and toss again cover the beef lightly with flour.
6.      Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (this browns the flour and covers the meat with a light crust.
7.      Remove casserole, and turn oven down to 325’F.
8.      Stir in the wine, and enough stock so that the meat is barely covered. Add in the rest of the ingredients.
9.      Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmers very slowly for 3-4 hours. The meat is done when a fork pierces it easily.
10.  Serve it as with casserole or on a platter. Garnish with parsley.

I waited for too long, and I was hungry already! XD
This is the book~

Monday, November 21, 2011

Cheese Balls are really Appitizing!

  Cheese Balls, one of the Hors d'Oeuvres (Appitizer) of French cuisine. I got the recipe from 'Mastering of The Art of French Cooking', and I'm about to share it to everyone. Well, you don't have to cook, actually, just blend everything together and form it with your hand! Doesn't it sounds easy? It's quick to be done, by the way.


Cheese Balls
Ingredients:
½ lb blue cheese
4-6 tbsp butter, softened
1½ tbsp chives or minced green onions top
1 tbsp finely minced celery
Pinch of cayenne pepper
Salt if needed
1/8 tsp pepper
1 tsp cognac or a few drops of Worcestershire sauce

Ingredients for coating:
½ cup bread crumbs
2 tbsp finely minced parsley

Directions:
1.      Blend cheese and butter together, after that, along with the rest of the ingredients. Check season carefully, don’t add salt if the mixture is salty enough.
2.      Roll into ½ inch diameter balls.
3.      Coat with the bread crumbs mixture. Chill in refrigerator before serving.

Bon Appetite!!