Belgian Chicken

Well yesterday evening I made Chicken Braised in Belgian Ale with Cabbage. I decided on this because it looked like a good comfort food and budget. So this cooking through cookbooks will most likely be a monthly deal. I will also change it from dinner to a lunch and have some one watch the little ones. They made it very difficult to cook the other night. Other than that (and the lack of juniper berries...expensive) everything turned out delicious.

It took me about 3 hours to do the cooking, mostly because of the kids. I also made homemade mashed potatoes with real butter and half & half to accompany the dish. The brew I used was a Leffe Blonde it was a nice fruity like ale went very well with the chicken. I was disappointed that I didn't get to use juniper berries in this dish. It called for 3 berries and it cost about $8.00 for 3 oz. of dried berries. So I went without I really don't plan to make a bunch of juniper berry dishes. Perhaps in the future when I make it again and have a little more money I'll spring for them.

I made the potatoes first with russets and set them aside. Then I went on with the chicken, and remembering from the Julie & Julia movie... Julia Child was right if you dry the meat it does brown better. I didn't have a dutch oven I used my gigantic chicken fryer pan instead it worked just fine. Although do want to eventually get a dutch oven. There are tons of kitchen cookware and gadgets I want. One thing at a time though.

Overall I was pleased with the out come. It was definitely a comfort food with the slow braised chicken, onions, and carrots in that lovely simmering ale sauce. Then I used some French artisan bread to soak up everything else. Bliss...

Here is the recipe I used from from The Best Of Cooking Pleasures from Cooking Club America:


Chicken-

1 Tbsp. butter
1 Tbsp. vegetable oil
1 (4-6 lb.) chicken, cut up
1 tsp. salt
1/2 tsp. freshly ground pepper
1 large onion, coarsely chopped
1 large carrot, coarsely chopped
1 large garlic clove, chopped
2 Tbsp. all-purpose flour
1 (12 oz.) bottle Belgian Ale or other full-bodied beer
1 cup reduced-sodium chicken broth
3 juniper berries, crushed and chopped
2 thyme sprigs
1 bay leaf


Cabbage-

1 (2 lb.) head green cabbage, quartered, cored and slice (1/2 inch)
1 Tbsp. olive oil
1/2 tsp. salt
1/4 tsp. freshly ground pepper

1. Heat butter and vegetable oil in large non- reactive Dutch oven or heavy pot over medium high heat until butter is melted. Sprinkle the chicken with the salt and pepper. Add the chicken in batches to Dutch oven; cook 10 minutes or until browned. Remove chicken and pour out all but 1 Tbsp. of drippings from the Dutch oven.

2. Reduce heat to medium. Add onions, carrot, and garlic cook and stir 5 minutes or until softened. Sprinkle vegetables with flour; cook and stir an additional minute

3. Add beer and broth. Bring to a boil. Add juniper berries, thyme,and bay leaf; return chicken to pot. Reduce heat to low; cover and simmer 40 minutes or until chicken is tender and no longer pink.

4. Meanwhile blanch cabbage in large pot of boiling salted water for about 3 1/2 minutes. Drain and cool under running water.

5. Place chicken on platter. Remove and discard thyme and bay leaf. Skim fat from liquid. Increase heat to med-high; boil 10 minutes or until sauce thickens. Return chicken to pot and cook until hot.

6. Meanwhile, heat olive oil in large skillet over medium heat. Add cabbage salt and pepper cook 5 minutes. Spoon cabbage on plate and , top with chicken and sauce.

Serves 6

Let the Cooking Begin!

Well my best friend April gave me a wonderful idea inspired from watching the movie Julie & Julia. Instead of cooking my way through Julia Child's Mastering the Art of French Cooking, I will pick some recipes from various cookbooks. The other difference will be that I will only do this perhaps twice a month maybe 3 times. I have two small children that will definitely make it a challenge to get around the kitchen. So I will write down how it turned out and how I feel about my meals.

I have like 13 ethinic cookbooks, and there are sooo many recipes to choose from. I am particularly interested in Balinese cooking. I've had a book for a while now. So I might start with that, I will be cooking in another 2 weeks though when I get my next pay check. Balinese ingredients seem a little pricey depending on what I cook, but I look foward to it. I love spicy exotic things. I also was thinking about making some Korean dishes as well. I got a Korean cookbook as a gift and I feel bad because I haven't made anything from it. I guess my 1st month of cooking will be Asian.

I can't wait to start. I am doing this for me I don't expect to get famous or really make any money from this (although that would be nice :D ) I love cooking and feeding my friends & family and enjoying eating what I made with them. So until next time!

Ice Cream Cake

Well its ungodly hot here in Texas and I thought perhaps a cool dessert would be good right about now. Its simple and delicious and cheaper than purchasing a small $30.00 ice cream cake! This home made version will cost you about $6.00-10.00 depending on ingredients. Its all made using your favorite box cake and ice cream! :D

1. Bake cake using two 8 inch pans and let cool.

2. In another 8 inch pan place a sheet of aluminum or wax paper a little bigger in the pan inside and fill with softened ice cream of your choice, let re-freeze over night or 4 hours. This should be done ahead of time to make things faster.

3. Remove ice cream from pan, you can use a little warm water to release the ice cream. Fill the sink with some warm water and swish the pan gently, the release the ice cream.

4. Trim the top of one of the cakes so the ice cream will lay flat on the center when you assemble it.

5. Lastly, working quickly, put your favorite frosting on it and put it back in the freezer until you are going to serve.

Note: Take it out about 15-20 mins before cutting makes it easier.

Some cake variations are:

Reese's Cake: Use chocolate cake, peanut butter ice cream, milk chocolate frosting, and top with Reese's cups or Reese's pieces

Death by Chocolate: Use chocolate cake with chocolate pieces baked in, triple chocolate ice cream, dark or regular chocolate frosting, and top with more chocolate.

Fresh and Fruity: Instead of ice cream you can use sherbet, use a white or fruit cake, frost the cake in whipped topping, and then top with fresh fruit.

Enjoy!

Mofongo and Carne Frita recipe

Well its been a while since I have made a post. I decided to post my delicious recipe for mofongo. Mmm Puerto Rican goodness! I made it for my dad on Father's Day, he hasn't had it in like 2 years. You may ask... What the HELL is that!? *lol* Very simple it is a little plantain ball that you eat with fried pork and stock. Chicken, Beef, Pork, or Fish stock is served with it. Although chicken stock is used the most.

The plantains are fried and mashed in a mortar and pestle with pork cracklin (pork rinds), a good amount of olive oil, garlic, and salt to taste. Simple and delicious but it is a little work mashing it up. Here it is!*
Note: It serves about 4-6 people or 10 (1 ball per person)


Mofongo :
6 large green plantains
pureed garlic (salted slightly)
1 Ibs. of plain pork rinds, if you can find fresh fried pork cracklin' I highly recommend using that.
Olive oil
Frying oil
large bowl
large frying pan
Large mortar and pestal

1. First cut plantains length-wise and peel off skin.

2. Cut platains into 1 and 1/2 inch pieces and soak in large bowl of salted water. 8 cups (2 quart) with 2 Tbs of salt.

3. Soak for 15 minutes.

4. Drain and dry the plantains (You don't want to get splashed with hot oil when you fry.)

5. Fry plantains at about 350 degrees for till golden drain and reserve.

6. Place 5 pieces of plantain 1 tsp. of garlic puree, and roughly 3/4 of a cup of cracklin' in mortar and mash add olive oil a little at a time till mixture is slightly smooth like thick really mashed potatoes but still has little pieces remaining. (Again this is they way I like it you can adjust the seasoning as you like.)

7. Let cool a little and form in 2 and 1/2 sized balls. It should make about 10 balls. Serve with stock and carne frita.

Enjoy!

*See below for stock and carne frita recipes.

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You can use the boxed chicken stock if you like but here is my recipe for homemade Puerto Rican chicken stock.

8- 12 cups of water
2 Tbsp olive oil
3 Ibs. Whole cut up chicken with innards
1 large carrot
1 large celery stalk
1 onion
1 medium green pepper
6 large cloves of garlic
a few sprigs of fresh oregano (or 1 Tbsp of dried oregano)
1 Tbsp of fresh cilantro
1 handful of green olives crushed slightly
Large stock pot or pot large enough to do the job
Salt to taste or leave plain

1. Brown the chicken remove, then sautee the vegetables and garlic in the olive oil till slightly tender then add chicken back to pot and herbs.

2. Add water bring to a boil then simmer for 2-3 hours. (Or use a pressure cooker for 30 minutes)

3. Once stock is done strain off meat and vegetables with a colander and cheese cloth. (or heavy duty paper towel don't forget to save the chicken meat for something else!)

4. Use immediately or cool and put it away. It will stay good in the freezer for while.

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Carne Frita:

3 pounds fresh pork shoulder (Cut into 1 inch chunks)

1/4 cup redwine vinegar

1/3 cup of olive oil

1 Tbsp of Goya adobo (Can be found at most grocery stores in the spanish isle)

5 cloves of garlic mashed to a paste

1/2 tsp of oregano

1. Rinse meat add vinegar, garlic, adobo, oregano, and olive oil. Let marinate 2 hours or overnight.

2. Deep fry at 350 degrees in medium sized batches till done , about 10 -12 minutes. Drain and serve

Delicious Nutella S'mores

Here's an easy and tasty recipe. Its fun for kids to do too.  It's s'mores made with Nutella instead of plain chocolate. In my opinion its tastier.

Nutella S'mores

 Desired amount of these items: 

• Graham crackers
  
• Jar of Nutella
  
• Marshmallows 
  

1. Simple break a graham cracker in half and place a marshmallow on top and micro until puffy. Or use an actual roasted marshmallow.

2. On other graham cracker half spread on the Nutella, squish the to crackers together and you got one tasty s'more!!

Note: For a healthier version use your favorite fruit instead of the marshmallow its just as good!

Secrets To Great Cooking

This is something I got in my apartment magazine, very true and useful for cooks of all levels. I have made a condensed version. (Copyright material of Lighthouse Publishing not my own)

Secrets To Great Cooking

1. Collecting Good Recipes - Good recipes come from many sources not just cookbooks. Many can come from family and friends. The benefit of collecting recipes this way is you taste thembefore hand. Live cooking demonstrations sometimes offeres free samples. When collecting recipes keep them organized in either a notebooks, recipe box, in the computer, or even online.

2. Use only the best equipment- Good equipment makes work in the kitchen easier. A good thing to invest in would me a good knife set. But as always go with the best you can afford.

3. Keep it Simple- Some of the best tasting meals in the world are the simplest. Simple meals have fewer ingredients and they compliment each other superbly. Adding too many ingredients to a dish can create a canceling of other flavors as well as overwhelming it.

4. Buy Top Quality Ingredients- Leading chefs only use the freshest and best tasing food the can find. Even the best chefs is the world would have difficulty making food taste good from inferior products. However this does not mean that eveything has to be made from scratch. Always good for quality and freshness when purchasing pre-packaged times. If cost is an issue go for smaller portions. Better a healthier small amount than a larger inferior product.

5. Use Complimentary Foods- A secret to cooking well lies in combining complimentary foods, where one ingredients actually enhances the favor of the other. For example favorite combinations are tomato and basil, another would be brown sugar and cinnamon. There are many endless possibilites.

Hopefully this list will makes cooking for some of you easier to understand and also a helpful guide to preparing delicious quality foods. I will try and post some new recipes soon. Good luck and Good Eating!

Hmmm noticed I haven't been here in a while...

Well 1st a thank you to Psychedelic for the comment I wish I could have commented back to you sooner. I really need to start up on this again. I'm glad that I came here I ended up commenting on something else and came to check up on my blog. Well I will spend the rest of today to come up with something interesting and delicous to post! Also need to update my photo and I think I will add some "shows" to youtube...okay I'm out!!