Bread & Wine Chef

Carnitas

2010-10-25T10:00:00.000-07:00

Carnitas is not a particular cut of meat but a process of cooking the meat slowly and can be used with all meats but pork has been the main type of meat used for carnitas.

Ingredients

1 4-5 pound pork shoulder or butt roast w/ bone
3 tablespoons shorting or better, bacon grease
1-2 tablespoons salt
2-3 tablespoon chile powder
1 tablespoon garlic powder
2 teaspoons ground coriander
2 teaspoons ground cumin
2-3 cups of water

Directions

Place shorting/bacon grease in large fry pan on med low setting
Season one side of pork roast and place in pan on seasoned side
Let cook for 15-20 minutes
Season the next side and turn until all *6 sides are seasoned and browned
*If you can’t do the ends or only one don’t worry
Once all sides are browned remove from pan and slice off all the meat from the bone
Season the cut uncooked portions and return to pan to brown
Place in dutch oven, or other lidded cooking dish, add water to almost cover the meat and cook at 300 degrees F for 2-3 hours

Place meat in bowl and using two forks shred meat
Place shredded meat in a single layer on a sheet pan and broil for 5 minutes, turn and broil for another 5 minutes making the ends brown and crispy
Meat is ready for tacos or any dish that calls for carnitas

Chicken Baked with Basil & Garlic

2010-10-20T09:57:00.000-07:00

I love roasted chicken. The skin, the worst part for you, is almost as good as fried bacon! I roast on average two chickens a month and there's a wealth of different seasonings you can use. Rosemary, in place of the basil, is also wonderful.

Ingredients

1 4-5 pound whole chicken
1 tablespoon basil
2 teaspoons minced garlic
2 teaspoons seasoning salt
1 teaspoon paprika

Directions

Remove neck and giblets from chicken
Rinse chicken with cold water and pat dry
Place chicken, chicken breast side up, in a roasting pan
Place 1 teaspoon basil, 1 teaspoon minced garlic and 1 teaspoon seasoning salt inside chicken
Sprinkle the rest of the seasonings over the chicken
Bake at 350 degrees F for 20 minutes per pound or until an internal temperature of 180 degrees F is achieved

Swai Fillets Baked

2010-10-14T20:57:00.000-07:00

Swai (pronounced Swy ) are farm-raised catfish from Vietnam and have a firm flesh and delicate taste. Swai (from Thai: plaa sawaaj ) or striped catfish in the food fish market are also known as Iridescent Shark - Pangasius hypophthalmus, Siamese shark or Sutchi Catfish in the aquarium hobby. The species is found in Southeast Asia in the Mekong basin as well as the Chao Phraya river and is heavily cultivated for food there.

I’ve kept these shy fish in an aquarium many years ago but could never eat a fish I’ve kept as a pet. I’ve also kept largemouth bass, bluegill, Tilapia and channel catfish. I’ve eaten them all but never from the aquarium!

Ingredients

2 6-8 oz Swai fillets
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
1 tablespoon melted butter
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
1/4 cup dry Chardonnay

Directions

Rinse and pat dry fillets
Coat bottom of cooking dish with 1 tablespoon evoo and 1 tablespoon lemon juice
Place fillets in dish and turn over coating both sides
Add melted butter and wine and sprinkle on garlic powder and celery salt
Cook at 350 degrees F for 20 minutes

Serve with brussel sprouts or artichoke, wild rice, and a chilled bottle of Clos du Bois Chardonnay, and no, they’re not paying me to say that (although I wish they would - hint hint).

Home Made Pizza

2010-10-12T14:14:00.000-07:00

Anyone can order a pizza and have it delivered but few can match the taste and smell of home made. The type of toppings are almost endless, I’ve even put pickles on top. This is one of my personal favorites.

Ingredients

1 cup marinara sauce
½ pound grated mozzarella cheese
Toppings of choice

Crust

1 ½ cup sourdough starter
1 ½ cup flour
2 tablespoons extra virgin olive oil (EVOO)
1 teaspoon salt

Directions

Mix sourdough starter with flour and salt into a workable dough (add more flour or water by tablespoon if needed) and knead for 6-8 minutes and let rest 20 minutes
Roll out dough into a 1/8-1/4 inch thick round and place on greased pizza pan
Spread top of dough with EVOO or it will become soggy
Add marinara sauce, cheese and toppings
Cook at 450 degrees F for 20 minutes

Almond Cookies

2010-10-08T14:50:00.000-07:00

Who doesn’t love almond cookies? Unfortunately the almonds I had on hand were stale so I had to make this batch without the almonds. No matter, they were still wonderful. This is another one of granny’s famous recipes.

Ingredients

1 cup rice flour
1/4 cup sugar
1/2 teaspoon baking powder
1/4 cup butter, softened
1 egg
1 teaspoon almond extract
1/4 cup blanched almonds

Directions

In 2 qt bowl mix softened butter and sugar
Add egg, almond extract and baking powder
Add rice flour, mix until well blended
Place bowl in freezer for 20-30 minutes
Roll dough into 1 inch balls then flatten by hand and place on greased baking sheet
Place 1/2 almond on top of each
Cook for 15-20 minutes at 350 degrees F
Move cookies to wire rack to cool
*You can brush with egg yolk for glazed effect

Makes approx. 16 cookies

Bread Balls

2010-10-05T21:19:00.000-07:00

This is one of my favorite appetizers!

Ingredients

1 cup bread dough
1 tablespoon dried onion
1 tablespoon Italian seasoning
1 tablespoon garlic (fresh or dried)
1/4 cup oil for small pan (or 1+ cup in fryer)

Directions

Make 3 dozen dough balls about 3/4 to 1 inch in diameter
Flatten out balls and add 1/4 teaspoon of one of the above seasonings
Fold over and roll back into a ball, kneeding and spreading seasoning throughout dough ball
Cook in oil at 350 degrees F 3-4 minutes
Place on paper to drain
Serve warm with butter

Slow Cooker Pot Roast

2010-10-02T17:10:00.000-07:00

This recipe isn’t “quick” but it is cheap and easy. I love to cook roasts in the slow cooker all day as you don’t have to do anything once the roast is in the pot. You can prepare it before work and by the time you return home the whole house smells wonderful and dinner is a snap.

I usually cook thick London Broil in the slow cooker as this cut of meat can be tough due to the low fat content. By cooking it all day the meat falls apart with a fork.

Tri-tip, Chuck, bottom round or just about any other hunk of beef or pork can be used.

Many folks brown the meat first but I don’t find the extra time or effort worth it.

I don’t like to add potatoes and/or carrots to the slow cooker as the entire meal will have the same flavor.

Ingreidents

3-4 pound roast
1 cup water or can of beef stock
1 bay leaf
salt and pepper (and any other seasonings*) to taste
*Instead of (or in combination of) using seasonings you can add cut up onion, garlic, celery, oregano or even chilies

Directions

Place roast in slow cooker, add water and seasonings and turn on to low setting
Cook for 8-12 hours
Meat falls apart when removing so use a slotted spoon
You can use the liquid to make gravy

Serve with rice or potato, veggie of choice, fresh bread and a bottle of your favorite red wine

Serves 4-6

Pancakes - For Kids of All Ages

2010-09-29T14:19:00.000-07:00

This recipe isn’t all that unique but the results are pretty welcome by kids of all ages and Mrs. Chef is a big kid (just one of the many reasons I love her). This is another one of Granny’s concoctions.

Ingredients

1 cup milk
1 egg
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 cup flour
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Directions

In a 2 qt bowl mix milk, egg, vegetable oil and vanilla extract
In another bowl mix flour, sugar, baking powder, baking soda and salt
Mix dry and wet ingredients together
Heat greased fry pan to medium/high
Use a turkey baster to make eyes, nose and mouth and allow to cook for 30-45 seconds
Pour 1/4 cup batter over face and cook for 1-2 minutes until edges appear to harden
Turn over cake and cook for an additional 1-2 minutes until both sides are golden brown
Serve with butter and syrup

Recipe makes approx. ten 4-5 inch pancakes

Bacon and Potatoes - HEART STOPPERS!

2010-09-21T10:21:00.000-07:00

My favorite recipes begin with the phrase, "Fry a pound of bacon." This recipe, which I fondly call Heart Stoppers, falls in this category. The older I become the less often I make this dish as it is without a doubt one of the worst for my health but by far one of the best tasting (I can feel my arteries clogging and hardening while eating). Basic common sense should tell you this is not a meal you should eat often, but when you do, enjoy it!

Ingredients

1 pound of bacon
3 pounds of potatoes, sliced 1/4 - 3/8 inch thick
1 onion, diced
1 garlic clove, diced
salt and fresh ground pepper to taste

Optional

½ pound grated cheese
1 bell pepper, diced

Directions

Fry a pound of bacon and retain bacon grease in pan
On medium heat add diced onion (and bell pepper if using). Cook for 3-4 minutes turning continuously
Add diced garlic and cook for an additional 2 minutes
Add sliced potatoes and increase heat to med-high. Brown potatoes for 15-20 minutes turning potatoes every few minutes
Cover pan, lower heat to low setting and simmer potatoes for 30-40 minutes
Crumble 1/4 pound of bacon (add grated cheese if desired) and add to potatoes
Drain as much grease as possible and serve with several strips of bacon

Sourest Sourdough Bread Recipe

2010-09-19T09:33:00.000-07:00

This recipe is for the Sourest Sourdough Starter from a previous post. I know the sourdough purists will be angst because yeast is used in both the starter and the recipe but I'm more concerned about taste, and this starter produces one of the best tasting loafs of bread of all the starters I've used.

Ingredients

1 cup starter
½ cup water
2 ½ - 3 cups all purpose flour*
1 tablespoon sugar
1 tablespoon extra virgin olive oil (EVOO)
1 teaspoon salt
1 package (2 1/4 teaspoon) yeast
2 tablespoons of powdered buttermilk or 1 tablespoon of powdered milk
1 tablespoon shorting

*The consistency of your starter will determine the amount of flour used. If your starter is watery you’ll need to add more flour to your recipe (you can also add more flour to your starter so it’s not so watery). You’re trying to produce a somewhat dry dough. Too wet and it will stick to everything including your hands.

Directions - By Hand

Mix starter, water, sugar, EVOO and yeast (and powdered milk if using) and allow to sit for 10 minutes.

Add flour and salt and mix well.

Knead dough by hand on a floured surface about 8-10 minutes.

You're trying to produce an elastic workable dough. If the dough is too wet (sticking to everything) add more flour. If too dry add more water. If needed add flour/water 1 tablespoon at a time until desired consistency is achieved.

Grease a large glass/ceramic/plastic 4 qt bowl with EVOO and place dough in bowl and turn over once, coating the dough with the oil. Cover with damp cloth and set on counter. Allow dough to double in size (about 1 hour).

Punch down dough.

Grease a bread pan with shorting.

Put dough into bread pan and cover with damp towel until the dough doubles in size (approx. 45 minutes).

Cook at 325 degrees F for 30 minutes.

Remove from oven and bread pan (bread and pan will be HOT I use clean oven mitts on both hands to handle hot bread and even when I cut it hot) and place on wire rack to cool.

Directions - Bread Maker

Add ingredients to the pan of the bread maker in the order of the manufactures instructions.

It is important to check the dough. Reach in after the kneading cycle has run for 5 minutes and if the dough sticks to your fingers (KEEP YOUR FINGERS AWAY FROM THE KNEADING BLADE!) it is too wet and you'll need to add more flour. If your bread maker is whining (this is the clutch system built in to the machine) it is too dry and you will have to add more water. If needed add flour/water 1 tablespoon at a time until desired consistency is achieved.

Grease a bread pan with shorting.

*Put dough into bread pan and cover with damp towel until the dough doubles in size (approx. 45 minutes) or just place in your oven w/o the cloth.

Cook at 325 degrees F for 30 minutes.

Remove from oven and bread pan (bread and pan will be HOT - I use clean oven mitts on both hands to handle hot bread) and place bread on wire rack to cool.

* I only use my bread maker to knead the dough as I do not like the shape of the loaf produced nor the fact I have to remove the kneading arm from the finished loaf of bread. You are more then welcome to leave the dough in your bread maker to be cooked.

Sourest Sourdough Starter

2010-09-15T21:54:00.000-07:00

This recipe comes from Our Daily Bread and I’m truly impressed! I started this sourdough starter over a week ago and have already made a wonderful sourdough loaf to go along with a batch of spaghetti I made over the weekend and again the next night for home made pizza. I’ve already shared the starter with a few friends and am awaiting their report.

The recipe is extremely easy and will produce a wonderful sourdough bread.

Ingredients

1 pkg Yeast
2 1/4 c Warm water
2 tbs Sugar
1 tbs Vinegar
1 tsp Salt
2 c all purpose or bread flour

Directions

Is a 4 qt glass bowl dissolve yeast and sugar in 2 1/4 cup warm water. Allow to sit for 10 minutes.
Add vinegar, flour and salt. Mix until a creamy batter is formed.
Cover with plastic wrap and let sit on counter until it starts to ferment, about 3 days.
It will take on a powerful boozy smell.
Stir again until creamy and measure out what is called for in the recipe you wish to use.
Replenish starter with equal amounts of flour and water.
Store in the fridge and bring to room temp before using.
Let it sit out overnight after feeding it.
This starter takes about 1 1/2 months to become really sour.

As stated it will become even sourer within the next month and if it’s half as good as the bread and pizza dough I’ve already made I’ll be very happy.

Taking care of the starter

Place 1 cup starter in a 2 qt (or larger) glass or ceramic bowl.
Add 1 cup flour and 1 cup water, mix.
Cover with plastic wrap and set on counter.
Starter will begin to bubble and double in size in 3-6 hours.

Starter is ready to be used in recipe or stored.

If using starter in 2+ days continue to feed by removing a cup of starter and discarding the rest and feeding as above once each day.

Saving starter

Measure 1 cup of starter and place in plastic container w/ lid and place in refrigerator.

Starter will last several weeks in the frig but it is better to feed once a week or at least once every two weeks.

Remove starter from refrigerator, place in 2 qt glass or ceramic bowl and allow to come to room temperature.

Add 1 cup flour and 1 cup water, mix and cover with plastic wrap. You can leave the starter on the counter over night. If you’re going to use starter the next day feed again in the morning.

Marinara Sauce

2010-09-14T00:30:00.000-07:00

Over the years I became lazy and started purchasing the jar spaghetti sauce instead of taking the time to make it from scratch, that is until Mrs. Chef was getting heartburn every time we had spaghetti. Since I love spaghetti and home made pizza I brushed off the old recipe and began making it again and lo and behold Mrs. Chef can once again enjoy spaghetti.

Ingredients

5 large tomatoes
1 onion
1 garlic clove
1 12 oz can tomato sauce
1 12 oz can tomato paste
2 tablespoons Italian seasoning
5 tablespoons extra virgin olive oil (EVOO)

Directions

Add 2 tablespoons EVOO to slow cooker and set to low
Peal and dice the tomatoes, onion and garlic (I have to cut the onion in large pieces so Mrs. Chef and I can easily remove them. They don’t agree with her and I love the extra)
In a large fry pan heat 3 tablespoons EVOO, add onion and cook until soft (4-5 minutes)
Add garlic and cook another 2 minutes
Place cooked onion and garlic in slow cooker and add diced tomatoes and Italian seasoning, stir, cover and allow to cook 6-8 hours
Stir in tomato sauce and tomato paste and cook for an additional hour

Optional
Add 1/2 pound of mushrooms

Serves 4 with pasta/meat and garlic bread or fresh home made sourdough and a nice glass of a Napa Valley Cabernet, Merlot or even an Italian Chianti.

Since there’s only two of us I was able to save the rest of the sauce for pizza the next night which I’ll be posting soon along with a recipe for sour dough bread.

Garlic Bread

2010-09-09T21:08:00.000-07:00

I can hear it now, “Ah come on BW, garlic bread?” Yes, garlic bread. Not like that pansy stuff they sell in the market that never has enough garlic and usually not enough butter or worse, that stuff you make with garlic salt or garlic powder. This is the Real Deal!

Ingredients

4 tablespoons of pressed or minced fresh garlic
4 tablespoons of butter
2 thick slices of fresh home made bread

Optional

1/8 pound of grated cheese (mozzarella, provolone, parmesan, sharp cheddar or your favorite)

Directions

Heat sauté pan on medium and melt 2 tablespoons of butter
Add two tablespoons of pressed/minced fresh garlic
Saute garlic for 30 seconds
Using a spathula arrange garlic into shape of bread and place bread in pan
Allow bread to soak up the butter (about 5-10 seconds)
Press bread down with the spathula to adhere the garlic to the bread
Remove bread and scrape out any remaining garlic onto the bread
Add grated cheese if desired
Place bread on foil and place on top rack of oven and cook for 4-5 minutes at 400 degrees F

Makes 2 slices of Real Garlic Bread!

Pork Roast

2010-09-07T14:17:00.000-07:00

Ingredients

1 4-5 pound pork shoulder or butt roast
1 garlic clove
1 teaspoon salt
1 teaspoon sage
1 6-8 inch fresh rosemary sprig
½ cup water

Directions

Trim most of the fat from roast
Clean garlic and cut wedges in half.
Cut half inch wide by one inch deep pockets in roast (see photo) and place garlic clove wedges in pockets.
Sprinkle on salt and sage and add rosemary sprig
Add one half cup of water and cook uncovered at 350 F for one and one half hour or until meat thermometer reaches 160 degrees F. Let stand for 10 minutes before slicing.

Serves 4. Add a starch (potato, rice or noodle and veggie).

Crêpes for Breakfast or Brunch

2010-09-07T14:10:00.001-07:00

When people find out I make crêpes they get all excited like this is the grail of all foods. Crêpes are very simple to make and few breakfast meals beat their wonderful taste when fresh preserves or better yet fresh mashed strawberries and cream cheese are rolled inside. My grandma used to make these for me often while growing up.

Ingredients
1 cup flour
2 eggs
1 cup milk
2 tablespoons melted butter
2 tablespoons sugar
2 teaspoons vanilla extract

Butter
Jar of Fruit Preserves/Jam or fresh mashed Strawberries and cream cheese
Powdered Sugar or Syrup

Directions
Pre-heat a greased 7 inch Teflon coated pan on medium heat.
In a 1.5 quart bowl wisk eggs, milk, butter, sugar and vanilla extract.
Add flour and wisk until well blended.
Add 1/4 cup of batter to pan and spread batter across entire surface by tilting pan slightly around. Cook for approx. 2 minutes, turn crêpe over and finish cooking for another 1 - 1 1/2 minutes. Place crêpe on plate and spread with butter.
Repeat until all crêpes are cooked.
Put plate in microwave for 20 seconds to heat crêpes.
Beginning with the top crêpe spread 1-2 tablespoons of preserves/jam or strawberries & cream cheese and roll crêpe. Continue until all crêpes are rolled
Serve warm sprinkled with powdered sugar or drizzled with syrup.

(the crêpes shown above were rolled with peach preserves).

Makes approx. 10 crêpes. Since I can easily eat 4-5 crêpes I’ll say this recipe feeds 2. Add an omelet and bacon and this recipe feeds 4.

Albacore in the Microwave?

2010-09-07T04:41:00.001-07:00

Yes! Cooking fish in the microwave is not only an easy way to cook it but it makes the evening meal a much easier feat.

Start with one half pound of albacore per person (I love the Trader Joe’s frozen albacore - thaw before cooking). Place fillets in a microwave safe dish and pour 1/4 cup of dry wine over fillets, add ½ tablespoon of butter to the top of each fillet, sprinkle a dash of garlic salt over each, add a sprig of rosemary on top of the fillets and cover with plastic wrap. Cook for one and a quarter minutes (microwaves vary in power, 1100 watts or more is preferred) per 1-2 pounds of fish.

I steamed potatoes and artichokes and this meal cost approx. $3.50 per person. How’s that for quick, cheap and easy?

Quick and Easy Rye Bread

2010-08-31T22:54:00.000-07:00

This recipe has become a family favorite with most any meal. It is very easy to make and cooks up in 20 minutes. There's nothing like fresh bread with dinner! Recipe shown feeds four.

Mixing time is approx. 10 minutes
Cooking time is approx. 20 minutes
30 minutes for fresh bread!

Ingredients
1 cup flour
1/2 cup rye flour
2 tablespoons sugar
2 teaspoon baking powder
1 teaspoon salt
1 egg
3/4 cup milk
2 tablespoons extra virgin olive oil

Directions
In a 2 qt bowl mix dry ingredients.
In another 2 qt bowl mix wet ingredients.
Mix wet ingredients with dry which will create a thick batter, not a normal bread dough.
Spoon mixture into a greased pie tin.
Cook at 325F for 20 minutes.
Remove from oven and allow to cool for 10 minutes on wire rack before cutting.

Special Addition!
Add 1 tablespoon of Italian seasoning or fresh Rosemary and spice up your bread!