The Cooking Blog

Pho (Vietnamese Beef Soup) Recipe

2013-05-14T19:13:00.001-06:00

Ingredients

4 pounds of beef shin with bones or 2 - medium oxtails, cut up.
1 medium onion, unpeeled
5 slices fresh ginger
1 piece star anise
1 teaspoon Salt
2 1/2 tablespoons of Chinese fish sauce
1 bundle medium Chinese Vermicelli
Boiling water
1/2 pound leftover cooked sirloin (or beef tenderloin or eye chuck), thinly sliced
3 scallions, chopped
Fresh cilantro sprigs
Pepper
Fresh chiles, sliced

Directions

Boil beef (with bones) or oxtails in 3 quarts cold water. Skim off foam and fat. Cover and simmer for 4 hours.
Broil onion until flesh is soft, turning often. Peel. Add onion, ginger, anise, salt, and fish sauce to beef broth just before it has finished simmering.
Also just before beef broth finishes simmering, drop vermicelli into a pot of boiling water. Cook 8 minutes, remove from water, rinse in cold water, and drain. Divide vermicelli into three equal portions and place in 3 individual serving bowls.
Divide beef into 3 equal portions and place on top of vermicelli in the bowls. Garnish each bowl with scallions and 2 or 3 fresh cilantro sprigs.
Strain broth, reserving beef and flavorings. Pour one cup broth over contents of each bowl. Sprinkle with pepper and chiles. Serve immediately.
Reserved beef, flavourings, and extra broth can be eaten separately.

Chicken Fried Rice Recipe

2013-05-14T19:06:00.001-06:00

Ingredients

1 tablespoon of Oil
1 Egg, slightly beaten
2 tablespoon of Oil
1 cup of Chicken, finely diced
1 md Onion, finely diced
1/2 cup of Water chestnuts, finely
-diced
1/2 cup of Bamboo shoots, finely diced
1/2 cup of Celery, finely diced
1 cup of Fresh bean sprouts
1/2 cup of Frozen peas
1/2 cup of Sliced mushrooms
4 cup of Cooked rice
Soya sauce
Salt
Pepper

Directions

Cut up and prepare all ingredients. Reserve.
Heat wok up with 1 tablespoon oil and fry egg into a thin sheet. Remove to plate and reserve.
Add 2 tablespoons more oil to wok. Heat until smoking. Stir fry chicken and onion together until cooked. (If leftover meat is used, just heat through.) Add bean sprouts, peas, celery. Stir and cook 2 minutes with wok covered. Uncover wok, add all the rest of the vegetables. Stir fry and cook covered for 2 additional minutes. Add cooked rice, season with salt, pepper, soya sauce. Reduce heat to medium. Take your turner and break up clumps of rice as finely as possible. Make sure rice takes up soya sauce and does not remain white. Keep stir-frying until all rice is broken up and heated through. Shut heat off. Cut up sheet of egg into small pieces and stir into rice, or remove rice to serving platter and garnish with egg slivers.

NOTE: Leftover rice makes a better fried rice. If using leftover rice, place rice in sieve and rinse with hot water from the tap. Pork, beef or shrimps (cooked or uncooked) may be substituted for above chicken.

Chicken Chow Mein Recipe

2013-05-14T19:01:00.001-06:00

Ingredients

4 cups of chicken broth
2 cups of diced celery
1 cup of diced onion
1 cup of chopped cabbage (boo chou if available)
2 tablespoons of peanut oil
1 1/2 cups of sliced fresh mushrooms
1 1/2 cups of fresh bean sprouts
2 tablespoon of dark molasses
1 tablespoon ofSoy sauce
1 tablespoon of butter
2 eggs, beaten
4 To 5 tablespoons of cornstarch
1 pound of cooked, boned chicken, torn-into bite-size shreds
1 can chow mein noodles

Directions

In a saucepan, bring the chicken broth to simmer. Add the celery, onion, and cabbage. Simmer, stiring occasionally, until the celery is soft.
Heat the peanut oil in a large skillet or wok. Saute the mushrooms until they begin to soften. Add the bean sprouts; cook and stir until they are soft. Use a slotted spoon to place the celery, onion, and cabbage in the skillet. Add the molasses and soy sauce. Stir and cook, adding enough broth to keep it moist and loose.
Melt the butter in a small pan over medium-high heat. Cook the eggs until firm, with minimal stirring. You want an “egg pancake”. Remove the eggs from the pan, season to taste, and slice into thin strips.
Dissolve the cornstarch in the remaining chicken broth. Stir into the vegetables in the wok, and stir as the mixture thickens. Add torn chicken and heat through.
To serve, put a layer of chow mien noodles on each plate and heap with the chicken and vegetable mixture. Top with the shreds of eggs.

[ Sun Plus, The Baltimore Sun; Aug 28, 1990 ]

Steak Marinade Recipe

2013-05-12T17:29:00.001-06:00

Ingredients

1/4 cup olive oil
1/4 cup balsamic vinegar
1/4 cup Worcestershire sauce
1/4 cup soy sauce
2 teaspoons Dijon mustard
2 teaspoons minced garlic
salt and pepper to taste

Directions

Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper.

Dark Stout Marinade Recipe

2013-05-03T10:24:00.001-06:00

Here’s a perfect marinade for your favourite steak or pork cut:

Ingredients:

1 can/bottle of dark stout
1/4 cup orange marmalade
1/4 cup teriyaki sauce
Dash of Tabasco sauce
2 to 5 tsp sugar
1/4 cup cider vinegar
4 to 7 cloves minced garlic
4 to 5 scallions, chopped fine
Dash each of white & black pepper
1 to 3 tsp ginger powder
1 to 3 tsp dried mustard

Instructions

Mix all ingredients in bowl and marinate meat overnight in refrigerator.

How to grill the perfect steak

2013-05-03T09:49:00.001-06:00

Over at the cabin blog, Jordon posts some advice on how to grill up the perfect steak.

Mason Jar Drink Dispenser

2013-04-28T17:46:00.001-06:00

A great Mother's Day gift from Indigo!

Have plenty of cold refreshments on hand for all your guests with our lovely glass dispenser. Its clear glass shows off iced teas, punches or even bright lemon slices in iced water to pretty effect. Best of all, guests can serve themselves, leaving you with one less thing to do! For use with cold liquids only. Hand-wash. 253 oz. capacity, 12” high

Coleslaw Recipe

2013-04-24T14:37:00.000-06:00

Ingredients

1 (16 ounce) bag coleslaw mix
2 tablespoons diced onion
2/3 cup mayonnaise or Miracle Whip
3 tablespoons vegetable oil
1/2 cup white sugar
1 tablespoon white vinegar
1/4 teaspoon salt
1/2 teaspoon poppy seeds

Directions

Combine the coleslaw mix and onion in a large bowl.
Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

Cheddar Butter Recipe

2013-04-23T13:11:00.000-06:00

Ingredients

1/2 cup of butter, room temperature
3/4 cup Shredded Cheddar Cheese, at room temperature, (3 oz)
3 drops of hot pepper sauce
Salt to taste

Directions

In a blender or food processer fitted with metal blade, combine all ingredients. Scraping container often, processs until almost smooth.
Cheese will retain some texture. Spoon into small serving dish. Cover and refrigerate. Let stand at room temperature 20 to 30 minutes before serving. Makes about 3/4 cup.

Variation

Substitute 3/4 cup (3 oz) shredded Swiss cheese or 1/4 cup (1 oz) crumbled Roquefort or Blue cheese for the cheddar cheese. Add 1 teaspoom crumbled
dried herbs.

Apple Butter Recipe

2013-04-22T17:08:00.000-06:00

Ingredients

3 quarts Unsweetened Applesauce
2 pounds Granulated Sugar
1 pound Brown Sugar
3/4 cup Apple Cider
1/2 teaspoon Nutmeg
1/4 teaspoon Allspice
3/4 teaspoon Cloves
3 teaspoons Cinnamon

Directions

The thicker skinned, late Summer and Fall apples produce a grainier texture that’s best for applesauce.
Stir applesauce, sugars, and cider together and cook in a slow oven (325 deg F.) for 3 hours, stirring occasionally. Add spices. Return to oven and cook 1 hour more. Apple butter requires long, slow cooking. (Can also be made in a crockpot.)

Three-Cheese Skillet Lasagna Recipe

2013-04-21T16:24:00.001-06:00

Ingredients

43 ounces canned whole peeled plum tomatoes (from a 28-ounce can and a 15-ounce can)
3 garlic cloves, finely chopped
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1 large egg yolk
1 1/2 cups part-skim ricotta cheese, room temperature
1 box (12 ounces) no-boil lasagna noodles
1/2 pound fresh mozzarella, shredded
1/4 cup grated pecorino or Parmesan cheese

Directions

Preheat oven to 400 degrees. In a food processor, pulse tomatoes until coarsely pureed. In a large deep skillet, bring tomatoes, garlic, and oil to a boil. Season with salt and pepper. Reduce to a simmer and cook on medium until thickened, about 12 minutes (you should have 5 cups marinara sauce).
Meanwhile, in a medium bowl, mix together egg yolk, ricotta, and 1/2 teaspoon each salt and pepper.
Carefully pour sauce into a heatproof bowl and return 3/4 cup to skillet; spread sauce evenly. Add a single layer of noodles, breaking them up to fit. Top with half the ricotta mixture, spreading evenly. Follow with a second layer of noodles, then 1 1/2 cups marinara. Add a third layer of noodles, then remaining ricotta mixture. Follow with a final noodle layer, then remaining sauce. Sprinkle mozzarella and pecorino over top.
Bake lasagna until golden and bubbling, 30 to 35 minutes. Let stand 10 minutes before serving.

15 Kitchen Time Savers

2013-04-21T16:19:00.001-06:00

Martha Stewart has 15 ideas and tips that will save you a lot of time in the kitchen. It's a good thing.

Horseradish Mustard Recipe

2013-04-21T15:00:00.001-06:00

Ingredients

1/2 cup dry mustard, preferably imported
1/2 cup hot tap water
1/2 cup white wine vinegar or rice vinegar
2 teaspoons kosher salt
1 Tablespoon bottled hot grated horseradish
1 clove garlic, peeled and sliced
1 teaspoon white granulated sugar
6 whole black peppercorns, crushed in a mortar, or pinch of ground black pepper
2 whole allspice berries, crushed in a mortar, or small pinch ground allspice
A little dry white wine, or additional white wine vinegar if needed

Directions

In a small bowl, whisk together dry mustard and hot water until smooth. Let sit, uncovered, for 20 minutes, stirring twice as it sits.
Place wine vinegar or rice vinegar, salt, horseradish, garlic, sugar, peppercorns, and allspice in a food processor or heavy-duty blender. Process until garlic and horseradish are pureed. Extract liquid by pressing through cheesecloth or a very fine strainer. Discard solids.
Add the spice liquid to the mustard in the top of a double-boiler. Stir constantly while cooking, about 5 minutes. It should thicken up. Remove from heat and let cool. It will thicken up even more as it cools.
Taste and add more of the bottled horseradish to suit your tastes. If it is too thick, add a few drops of white wine or wine vinegar.
Seal horseradish mustard in an airtight jar and refrigerate.

Yield: about 1/2 cup

Horseradish Recipe

2013-04-21T14:59:00.001-06:00

Ingredients

1 cup peeled and cubed horseradish root
3/4 cup white vinegar
2 teaspoons white sugar
1/4 teaspoon salt

Directions

In an electric food processor or blender, process horseradish root, vinegar, sugar and salt.
Carefully remove the cover of the processor or blender, keeping your face away from the container.
Cover and store the horseradish in the refrigerator.

Shrimp with Coconut Rice Recipe

2013-04-21T13:04:00.000-06:00

Ingredients

1 cup dried Chinese mushrooms
2 tablespoons vegetable or peanut oil
6 scallions, chopped
1/2 cup dry unsweetened shredded coconut
1 fresh green chile pepper, seeded and chopped
1 cup jasmine rice
1/2 cup fish stock
1 3/4 cups coconut milk
12 ounces cooked shelled shrimp
6 sprigs fresh Thai basil

Directions

Place the mushrooms in a small bowl, cover with hot water, and set aside to soak for 30 minutes. Drain, then cut off and discard the stalks and slice the caps.
Heat the oil in a wok and stir-fry the scallions, coconut, and chile peppers for 2-3 minutes until lightly browned. Add the mushrooms and stir-fry for 3-4 minutes.
Add the rice and stir-fry for 2-3 minutes, then add the stock and bring to a boil. Reduce the heat and add the coconut milk. Let simmer for 10-15 minutes, unit the rice is tender. Stir in the shrimp and basil. Stir in the shrimp and basil, heat through and serve.

Broccoli Salad Recipe

2013-04-20T17:42:00.001-06:00

Ingredients

2 heads fresh broccoli
1 red onion
1/2 pound bacon
3/4 cup raisins
3/4 cup sliced almonds
1 cup mayonnaise
1/2 cup white sugar
2 tablespoons white wine vinegar

Directions

Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.
To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.

Honey Mustard Dressing/Dip Recipe

2013-04-20T17:39:00.001-06:00

Ingredients

1/4 cup mayonnaise
1 tablespoon prepared mustard
1 tablespoon honey
1/2 tablespoon lemon juice

Directions

In a small bowl, whisk together the mayonnaise, mustard, honey, and lemon juice. Store covered in the refrigerator.

Asparagus Salad Recipe

2013-04-20T17:33:00.001-06:00

Ingredients

1 lb Fresh asparagus, trimmed & steamed
Lettuce leaves
1/2 teaspoon Whole red chili pepper
6 tablespoon Olive oil
3 tablespoon Cider vinegar
1 tablespoon Capers
1 tablespoon Fresh tarragon, chopped
2 tablespoon Fresh parsley, chopped
1 ea Green onion, minced
Salt & pepper

Directions

Ensure that the steamed asparagus is not overcooked. Arrange the lettuce leaves on a shallow serving dish & arrange the asparagus in mounds on the dish. Grind the red chili pepper in a mortar & pestle & sprinkle over the asparagus.
Mix together the oil & vinegar. Add the capers, tarragon, parsley & green onion. Season well. Pour this dressing over the asparagus.
Chill for at least 30 minutes before serving.

Potato Rolls Recipe

2013-04-20T17:26:00.001-06:00

Ingredients

2 medium potatoes; peeled/quartered
2 peck of dry yeast
1 teaspoon sugar
1/2 cup butter or margarine; melted
1/4 cup shortening; melted
1/2 cup honey
2 eggs; beaten
2 teaspoon salt
6 1/2 cup all-purpose flour; about

Directions

Cook potatoes in boiling water to cover 15 minutes or until tender. Drain, reserving 1 cup water; set potatoes aside.
Cool water to 105 to 115 degrees. Stir yeast and sugar into water; let stand 5 minutes. Mash enough potatoes to measure 1 cup; place in a large mixing bowl. Add butter, shortening, honey, eggs, salt, yeast mixture, and 2-1/2 cups flour.
Beat at medium speed of an electric mixer 2 minutes. Gradually stir in enough remaining flour to make a soft dough. Turn dough out onto a floured surface, and knead until smooth and elastic (about 8 to 10 minutes).
Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk. Punch dough down, and divide into thirds. Shape each third into 15 balls.
Place in three greased 9-inch round cakepans. Cover and let rise in a warm place, free from drafts, 40 to 50 minutes or until doubled in bulk. Bake at 400 degrees for 20 to 25 minutes. Yield: 45 rolls.

NOTE: Potato Rolls may be wrapped in aluminum foil, then placed in a freezer bag, and frozen up to 2 months. To reheat, let thaw almost to room temperature, place in cake pans, cover with foil, and bake at 400 degrees for 10 minutes or until thoroughly heated.

Source: Southern Living

Bread Machine Bagel Recipe

2013-04-20T17:14:00.001-06:00

Ingredients

3/4 cup water -- + 2 tbsp
1 teaspoon lemon juice
3/4 teaspoon salt
1 1/2 tablespoons sugar
2 1/2 cups bread flour
1 3/4 teaspoons active dry yeast
Glaze: 1 whole egg -- beaten

Directions

Place ingredients in bread machine, use dough setting, when setting completed remove dough from pan (if not using a bread machine, knead dough for ~5 minutes and let rise in warm place).
Place dough on lightly floured surface. Punch and knead for 5-10 minutes until smooth. Cut into 5 equal pieces. Fromeach piece form a ball and make a hole in each using your thumbs. Stretch until smooth and hole is about 1 inch. Place bagels on greased baking sheet and let rise covered for 10 minutes. Heat oven to 400F, boil 6 cups of water in a large saucepan or skilltet. Cook bagels 2 at the time for 3 minutes turning once. Place bagels on greased sheet. Brush with beaten egg and sprinkle with favourite toppings. Bake at 400F for 20-25 minutes until deep golden brown. Cool on a wire rack.

Warm Crab Dip Recipe

2013-04-20T16:48:00.001-06:00

Ingredients

1 3/4 cups cream cheese
3/4 cup cheddar cheese, grated
1 cup sour cream
4 tablespoons mayonnaise
2 tablespoons lemon juice
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce, plus extra to taste
1 lb 2 ounces cooked crab meat (or imitation crab meat)
1 garlic clove, halved
Salt and pepper
Butter, for greasing
Sprigs of fresh dill, for garnish
Savoury crackers for serving

Directions

Put the cream cheese into a bowl and stir in the cheese, sour cream, mayonnaise, lemon juice, and Worcestershire sauce.
Add the crabmeat and salt and pepper to taste and gently stir together. Taste and add extra Worcestershire sauce if desired. Cover and let chill for 24 hours.
When you are really to heat the dip, remove it from the refrigerator and let it come up to room temperature.
Meanwhile, preheat the oven to 350 degrees F. Rub the cut sides of the garlic clove over the base and sides of an ovenproof dish suitable for serving from, then lightly grease.
Spread the crab mixture into the dish and smooth the surface. Heat the dip through in the oven for 15 minutes.

Source: Blueberry Hill: Grandma's Best Recipes

Yorkie Bites Recipes

2013-04-17T15:47:00.000-06:00

Ingredients

5 eggs
1 cup milk
1 cup all-purpose flour
1 teaspoon salt
3/4 cup canola oil
4 ounces cooked roast beef, thinly sliced
1/4 cup prepared horseradish
1 cup canned au jus gravy, heated

Directions

Whisk the eggs, milk, flour, and salt together in a mixing bowl until the mixture is smooth and glistening. Set aside to rest for 20 minutes.
Preheat oven to 400 degrees F (200 degrees C).
Meanwhile, place 1 tablespoon oil in each cup of a muffin pan. Place the pan in the oven while the batter is resting.
Whisk the batter briefly. Remove the pan from the oven, and immediately fill each cup 3/4 full with batter. The oil should be sufficiently hot so the batter sizzles and begins cooking. Spoon about 1 teaspoon roast beef and 1 teaspoon of horseradish into the center of each cup.
Immediately return pan to the oven, and bake until puffed and golden, about 12 minutes. Remove Yorkshire puddings from the pan and drain on a plate lined with paper towels. Serve hot with prepared au jus.

Inspired by the amazing Yorkie Bites at The Rook & Raven.

Scotch Eggs Recipe

2013-04-16T15:42:00.000-06:00

Ingredients

1 quart oil for frying
4 eggs
2 pounds pork sausage
4 cups dried bread crumbs, seasoned
1 cup all-purpose flour
4 eggs, beaten

Directions

Preheat oven to 350 degrees F (175 degrees C). Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
Flatten the sausage and make a patty to surround each egg. Very lightly flour the sausage and coat with beaten egg. Roll in bread crumbs to cover evenly.
Deep fry until golden brown, or pan fry while making sure each side is well cooked. Bake in the preheated oven for 10 minutes.
Cut in half and serve over a bed of lettuce and sliced tomatoes for garnish. If mustard is desired it looks beautiful over this.

As inspired by the Scotch Eggs at The Rook & Raven.

Scottish Cheddar Cheese Soup Recipe

2013-04-15T15:39:00.000-06:00

Ingredients

2 Onions -- thinly sliced
55 g Butter
55 g Flour
2 1/2 cups of stock
2 1/2 cups of milk
1 pinch of pepper
170 g Scottish Cheddar Cheese -- grated

Directions

Melt the butter in a saucepan and cook the onions for a few minutes.
Add the flour and cook for another minute.
Stir in the milk and stock, bring to the boil, season and simmer gently for about 5 minutes.
Toss the grated cheese gently into the soup and simmer until melted.
DO NOT ALLOW TO BOIL.

This is a recipe from Toravaig House, a small family hotel at Knock Bay in the south or garden of Skye, five miles south of Armadale.

Russian Cabbage Soup Recipe

2013-04-14T15:32:00.001-06:00

Ingredients

1 1/2 pound lean rump or chuck roast, cut into 1″ cubes
2 cups cooked chopped tomatoes
1 large onion; chopped
1 bay leaf
1 clove garlic; minced
3 quarts cold water
1 medium head cabbage; shredded
2 tablespoons sugar
2 tablespoons white vinegar
1 tablespoons fresh lemon juice
Salt and pepper to taste
Low-fat sour cream, for garnish

Directions

In a large soup pot, cover the beef, tomatoes, onion, bay leaf, and garlic with the cold water. Let stand for 1 hour. Simmer, covered, for 2-3 hours.
Remove the bay leaf and add the cabbage, sugar, vinegar, salt and pepper. Simmer for 15 minutes or until the cabbage is tender.
Before serving, add the lemon juice and garnish each serving with a dollop of the sour cream.