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
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

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.


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
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

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
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

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
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

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
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

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!!

Tuesday, November 15, 2011

Mashed Potato with, White Sauce from 'Mastering the Art of French Cooking'

  Mashed Potato, this is the best I had made! It is so tasty! The sauce is thick enough! With the guides of the book, "Mastering the Art of French Cooking", now I can make sauces in the right thickness. Unlike the sauces I made before, sometime it's too thin or too thick. Here is the trick from the book, lets say, to make..
-Thin Sauce/ Soup = 1 tbsp flour per cup of liquid
-Medium, General-Purpose Sauce = 1½ tbsp flour per cup of liquid
-Thick Sauce = 2 tbsp flour per cup of liquid

Mashed Potatoes
2 lb (1kg) russet potatoes
¼ cup unsalted butter
1 cup milk or chicken stock
Salt & pepper to taste

1.      Peel and cut the potatoes into large dice. Place in a medium sized pot with salted water and bring to a boil.
2.      Cook 15-20 minutes or until the potatoes are easily pierced with a fork. Drain. Bring back to pot, mash it with mash wire.
3.      Add the butter and milk. Masg and mix well. Season with salt and pepper, Mix well and serve with desired sauce.

 Potato I used was yellow potato, still kinda delicious, but I prefer russet potato. Too bad, russet potato here, in Malaysia, is extremely expensive if compared with yellow potato :(

White Suace 
2 tbsp butter
4 tbsp flour  
2 cups milk or chicken stock (white, not brown or your sauce will no longer call white sauce! XD)
salt and pepper to taste

1.   Melt butter in a saucepan over low heat. blend in flour, and cook slowly, stir until they froth together for         2 minutes without coloring. And that's white roux.
2.   Remove from heat. When roux has stopped bubbling, pour in all the liquid at once. Beat vigorously with
      wire whip immediately.
3.   Set saucepan over medium-high heat and stir with wire whip until the sauce comes to boil. Boil for 1 
      minute and keep stirring. Season well with salt and pepper.

  And I coat mashed potatoes with white sauce on top, and sprinkle with parsley <3 
  Nothing difficult in this recipe, hope you'll enjoy~

Do you love corn? Try Corn Soup!

  I love corn, seriously, it taste sweet and lovely.

  I had this with fried chicken for dinner, on my birthday, 11-11-11. I post it pretty late because I been addict to games. Besides, I'm reading the books for some cooking tricks and recipes. "THE BOOK" I been reading is 'Mastering the Art of French Cooking' which I downloaded it intentionally, well, in package that's why I didn't noticed it since in October.

  You know what, I watched a movie which my online-gaming friend was telling me about it, 'Julie & Julia' by 2009, why did she told me about this movie, in a game! First thing first, we was chatting, and she thought I'm a girl >.< because after she knew that i love cooking, and being too kind XD Of course she felt so sorry about it, really, she kept saying sorry. Well, I told her just forget it. She couldn't, but until she introduced me the movie "Julie & Julia" as an apology. It really is a nice movie, I do enjoy that movie. And then I realized the book wrote by Julia Child is what I have it now! Thank God, God gave me presents, a cookbook and a movie, to encourage me about my ambition of become a Chef. Or maybe is the spirit of Julia Child brought these to me. God Loves Me! And thanks to my gaming friend!

'Julie & Julia'
Real Julia Child
  Now let's talk about Corn Soup, the soup is creamy and you can tasted there is small bites of  mashed corn, not completely mashed. Perhaps I should leave a few whole corn so no one will confused about this soup as some other soup. Plus it's good for decoration.


Corn Soup
2½ cups corn, cut from the ear, simmered until tender in 1 cup milk (or 2½ cups creamed style canned corn)
3 tbsp butter
½ medium size onion, diced
3 tbsp flour
1½ tsp salts
A few grains freshly ground pepper
grated nutmeg (optional)
3 cups milk or 2½ cups milk and ½ cup cream
3 tbsp chopped parsley or chives (optional)

1.      If you are using fresh corn, simmer it in 1 cup of milk until it is tender.
2.      Put the cooked or canned corn through a food mill, food processor or coarse sieve.
3.    Melt the butter. Simmer the onion in the butter, until soft. Stir in the flour, salt and pepper, a touch of nutmeg, the corn and the milk. Heat through.
4.      Serve the soup sprinkled with chives or parsley.

·         Makes 5 cups, 4 to 5 servings.
·     Leave a small cup of corn for decoration will be perfect. 


Thursday, November 10, 2011

Braised Lamb

  I love my mom's Braised Lamb, I intended to learn from my mom and I made it. It won't be difficult actually. Hope you'll give a try.

Braised Lamb
2lb lambs, roughly cubed or leave it pieces
5 cloves garlic
4 lemon grass
Pinches of ginger mince
1 shallot
2 tbsp oyster sauce
2 tbsp soy bean paste
4 tbsp black pepper sauce
1 tbsp crushed black pepper
½ tsp rosemary powder
1/3 cup water or chicken stock
Parsley for garnishing

1.      Mash garlic, lemon grass, ginger and shallot in a mortar with pestle. Or blend in electric blender.
2.      Mix all the ingredients together except water or chicken stock.
3.      Put the lamb into a pot. Turn the heat to medium-high, stir cook for awhile until the colour of lamb turns.
4.      Pour in liquid and simmer for 1 hour or until the lamb is really soft.
5.      Garnish with parsley before serve.

 I did thought  about to thicken the sauce and pour over the lamb, it would be perfect. But too late, it was finished by my family.
  By the way, tomorrow (11.11.11) is my birthday and my eldest sister's marriage, i am happy for my sister.

Saturday, November 5, 2011

Lemon Bars!

  I made this for my cousin ,Benny. He loves it. The sweetness and a little sour taste of the lemon bars soothe the moods. This is my first time of making cookies! quite successful creation. I should try more variations like cheesecake bars, chocolate or something else.

Lemon Bars
1 cup flour
1/3 cup powdered sugar, sifted
½ cup cubed butter or margarine
4 eggs
¾ cup sugar
½ cup lemon juice
1 tbsp powdered sugar for topping

1.      Preheat oven to 350’F (180’C).
2.      Combine flour and 1/3 cup powdered sugar in a mixing bowl.
3.      Throw in butter cubes or margarine and mix, the mixture will be crumble and dry.
4.      Press mixture into the bottom of ungreased 8-inch square baking pan, bake for 15 minutes or until lightly golden.
5.      In another mixing bowl, beat eggs with electric mixer until pale and thickened.
6.      Gradually add sugar and beat until it’s thickened. Add lemon juice and mix thoroughly.
7.      Pour the liquid into the hot crust, and bake for another 15 minutes or until golden, or when toothpick inserted in the center comes out clean.
8.      Use sifter to sprinkle powdered sugar over the top before cut.
9.      Cut into square or rectangle, serve at room temperature.