Friday, February 24, 2017

Whole Wheat bread


Here's a recent recipe I used few times which yielded very soft and delicious bread loaves.
Ingredients for 4 bread loaves.

Part1:

  • 8 cups whole wheat flour, sing Bob's Red Mill flour
  • 1 cup gluten flour
  • 2 Table spoons non-iodized salt
  • 2 cups flax seed meal, using Bob's Red Mill
  • 2 cups wheat bran, using Bob's Red Mill
  • 1 table spoon dough conditioner (optional)
Part2:
  • 1 cup honey
Part3:
  • 6 cups lukewarm water
  • 3 table spoons dry yeast
  • 1 table spoon sugar
  • 1 table spoon wheat flour (white or whole grain)

Using part3 ingredients, add yeast to water, whisk and let sit for 5min. Add sugar and wheat, which and set in warm place for 15min. If mix doesn't foam afetr 15min, your yeast is probably bad, discard and repeat with good yeast.
While proofing yeast, mix part1 ingredients in mixer for few minutes. Once yeast timing is completed, add yeast mix to mixer along with part2. Mix with spatula at low speed for dew seconds, switch to hook and mix at speed3(KitchenAid mixer) for 7 minutes.
Take dough to a greased bowl and let rise in warm location for 30min. Dump on table, press dough down with both palms to compact it. Form a ball and let rise again for 30min. Devide dough in 4 parts, roll each to 1 to 3/4in thick, form bread and lay in trays, let rise for 1h30m. Dough should raise at least 1in above trays edge. This timing will depend directly on the temperature, recommended 90F.
Bake for 20min, let cool before slicing.
 


Thursday, February 18, 2016

Paella



First time cooking this Spanish dish. Lots of online research which indicated the recipe can vary widely across different areas of Spain. Anyways, collected as much info as possible and built my own recipe.
-1 lb deboned chicken thighs, chopped
-1 lb chopped pork tenderloin
-1 lb home made chorizo, chopped
-1 lb blood home made chorizo, chopped
-1 lb large prawns
-1 lb fresh mussels
-2 fresh pimentos
-1/2 yellow bell pepper
-1/2 red bell pepper
-1 cup green peas
-1 cup green beans, chopped
-2 cups fresh chopped tomatoes
-1 cup tomato sauce
-1 qt chicken broth
-2 Table Spoon paprika
-1 Table spoon ground black pepper
-1 tea spoon ground thyme
-1 cup Chardonnay
-4 cups short grain rice
-3 cloves of garlic, minced
-3 Table Spoons olive oil
-1 large onion, chopped
-1 cup chopped fresh parsley
-0.2 grams real saffron
-3 bay leaves
-Salt to taste

Basic sequence of preparation is shown in the photos below.





























Wednesday, December 3, 2014

Smoked Turducken


Recipe corrected at 12/11/14

Sharing the recipe for this interesting dish which I have seen around for a while but now got the chance to give it a try for the 2014 thanksgiving meal.
Here are few basic personal touches to this recipe, after reading a ton of online info:
1)Used a setup to expose the inside to hot air. This had two objectives, to reduce cooking time since my overall weight was over 20lb, second to allow extra flavor to develop inside out.
2)Extra flavor by slow smokinf for 5 hours at 275F.
3)Left birds in brine and spices for 24h before assembly
4)Developed my own stuffing recipe

Here's are the ingredients. This dish could easily feed 20 adults

  1. Brine:
  • 3gals cold tap water
  • 1 cup chicken flavor boullion (Knorr)
  • 1 TBS ground black pepper
  • 2 TBS garlic powder
  • 2 TBS onion powder
  • few rosemary bushes, blended with a cup of water
  1. 2 Meats
  • 20lb turkey
  • 4lb duck
  • 2lb chicken
  1. 3 Filling
  • 10 cups (about 13oz) unflavored croutons
  • 4 cups chopped small semi cooked carrots
  • 2 cup raisins
  • 2 cups semi cooked chopped green beans
  • 2 cups chopped green onions
  • 1 cup chopped real Parmesan cheese
  • 1 stick unsalted butter
  • 1 TBS salt
  • 3 egg yolks
  • 2 TBS wheat flour 
  • 1 cup heavy whipping cream
Preparation starts at least a day earlier, when all birds needs to be deboned.  Remember that these birds are usually found frozen, so several days are required to thaw it properly before any work can start. With that in mind, deboning starts with a good knife, so get yourself the proper tool. Start with the chicken, then duck and turkey for last. The idea is that you learn your way through with the meats that doesn't need much precision, so you master on the turkey later on, which needs to retain shape and is the face of your dish. Knowing a little bit of a bird anatomy would help to get around the bones easier, but start from either back or front of the chicken and duck. In my case, I decided to follow an advice to remove the fatty duck skin and use only the breasts, thighs and legs. I later melted the duck skin to collect the fat for future use, about a cup of fat out of one duck :-).
Deboning the turkey should start from the back, working your way, leaving the legs and wings untouched. Search online videos for guidance. The objective is to rebuild the turkey with the other birds inside so it looks whole. Of course some method of tying everything together is required. You can use food grade liners, skewers, etc. I used raw pig sausage casing to sew it, which is eatable and don't need to be removed afterwards.
Here are few photos of debone action"

Chicken

Turkey


Once your birds are deboned, place in brine and leave in fridge for 24h before proceed.

Take the birds from brine, dry with paper towel. Prepare the filling next.
Melt butter and mix all filling ingredients thoroughly. 
Lay turkey flat with skin facing down. Add stuffing to fill empty areas where bones have been removed. Add duck meat, also filling gaps as much as possible. If using the duck as a whole with skin, set skin facing down.
At last, lay the chicken with skin facing up, so it get's exposed to heat and turn crispy (One of the benefits of leaving a open hole core). Add filling as needed in between layers. There will be filling left which I roasted separated on a rectangular pan and added around the final dish before serving.

Photos of process below







After 5h smoking at 275F





Trouble removing the inner rack. Will use a stainless pipe with few holes next time so it can be removed, allowing cutting slices that will reveal all meat layers.





Looks and tastes great. Let's hear from folks that actually tried it, anyone?



Tuesday, September 30, 2014

Sweet hot pickles




Here's a recipe for a great sweet and hot pickles that I recently tried with great success.
The whole process takes 9 days and requires just a few minutes every day to get it going. Spices to taste, specially the amount of hot peppers to be used.

  • 10lb young cucumbers
  • 3lb carrots, sliced in 1/4" strips
  • 1 gal apple cider vinegar
  • 7.5lb sugar
  • 4 cinnamon sticks
  • 5 habanero peppers
  • 20 cloves
  • 2 table spoons minced garlic
  • 2 table spoons Alum
  • 4 cups non-iodized salt
  • water
Equipment needed:

  •  large pot to boil up to 2 gallons of water
  •  large air tight bucket to fit at least 3 gallons.
  • large spoon and colander
  • 18 to 24 count of 16oz mason jars
Day by day process:

Day 1 - Chop cucumbers 1/2" thick, meanwhile boil 2 gallons of water with salt and steam cook the carrots to "al dente". Add cucumbers and cooked carrots to sanitized bucket and pour boiling salty water on top. Cover with a towel until warm and seal bucket. Leave at room temp (70F) till next 2 days.

Day 3 - Strain water out, boil new 2 gallons of water (no salt) and pour hot in bucket, repeat closing process as before.

Day 4 - Strain water out, boil new 2 gallons of water with Alum and pour hot in bucket, repeat closing process as before.

Day 5 -  Strain water out, boil new 2 gallons of water (no salt) and pour hot in bucket, repeat closing process as before.

Day 6 -  Strain water out. Boil the vinegar with 4.5lb sugar, cinnamon, chopped peppers, cloves and garlic. Pour hot in bucket with veggies. Repeat closing process as before.

Day 7 -  Strain out and collect all liquid, boil it adding 1lb of sugar and pour hot in bucket, repeat closing process as before

Day 8 - repeat day 7

Day 9 -  Canning day, sanitize all mason jars. Repeat day 7 but while liquid boils, fill the jars with veggies and fill it with boiling liquid, leaving 1/4in head space.Close lid tight and place jars into boiling water for 10min. Let it cool completely before storing.



Saturday, April 12, 2014

Kibe

Great Kibe recipe.

Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1/2      Kilogram  Bulgur wheat Yoki
  2          Kilograms  Ground beef
  2             Onions -- shredded
  4               cups  mint leaf -- chopped
  4           tablespoon  salt
  2          teaspoons  white pepper
  1           teaspoon  ground nutmeg
  1/2      teaspoon  ground cinnamon
  4               cups  water
  1         tablespoon  ground black pepper
  1            tablespoon minced garlic
  1/2      teaspoon  ground cayenne pepper
  1           teaspoon  ground thyme
  1         tablespoon  paprika
  1           teaspoon  chilly powder

Mix water and bulgur wheat, let soak for 1/2h

Meanwhile, prepare the filling by mixing 1Kg ground beef, 1 TBS salt, thyme,
paprika, 1 fine shredded onion, black pepper, cayenne pepper, chilly
powder, garlic, cook thoroughly.

For the Kibe dough, mix very well the rest of ingredients , meat, onions,
mint, salt, white pepper, cinnamon, nutmeg .

Form 150g kibes as shown. It can be frozen or fried right away. Make sure oil is hot, around 370F.




Saturday, April 5, 2014

Rabbit Nilo's style

Long time I cooked a rabbit, here's my recipe:

A fresh rabbit

Butchered

Seasoned with salt, black pepper and paprika


Seared in hot pan with olive oil


Added chopped onions, baby carrots, rosemary and red wine. Let simmer for 3min.


Used seared loins for an entree, topped with reduced balsamic sauce


Roasted in oven at 370F for 40min, voila!