Wednesday, August 06, 2008
1 to 1.5 lbs beets
1 teaspoon coarsely chopped fresh rosemary
1/4 cup flour
2 tablespoons butter
Trim the beets and peel them as you would potatoes; grate them in a food processor or by hand. Begin preheating a medium to large non-stick skillet over medium heat.
Toss the grated beets in a bowl with the rosemary and salt, then add about half the flour; toss well, add the rest of the flour, then toss again.
Place the butter in the skillet and heat until it begins to turn nut-brown. Scrape the beet mixture into the skillet, shape it into a nice circle, and press it down with a spatula. Turn the heat to medium-ghigh and cook, shaking the pan occasionally, until the bottom of the beet cake is nicely crips, 6 to 8 minutes. Slide the cake out onto a plate, top with another plate, invert the two plates and slide the cake back into the pan. Continue to cook, adjusting the heat if necessary, until the second side is browned. Cut into wedges and serve immediately.
Monday, December 18, 2006
2 T butter
2 handfuls wild mushrooms (shiitake, morel, chanterelle), sliced into 1/4 inch strips
1 T fresh thyme, stemmed
1 1/2 oz cognac
3 oz foie gras, divided into 4 pieces
2 lb hamburger
4 oz Stilton, crumbled
4 T mayonnaise
1 handful baby herb salad/chervil/arugula
1 truffle or 1 oz truffle oil
Melt butter. Sauté mushrooms and thyme for 10 minutes. Season with salt and pepper. Add cognac, warm for 5 s, then flambé. After flames burn out, remove and reserve.
In a separate pan, sear one side of one piece of foie gras for 5 s, then flip and sear the other side; remove and reserve; repeat for other pieces.
Season hamburger with salt and pepper. Divide into 4 8-oz mounds, each with an indentation in the centre. Place a piece of foie gras in the centre, forming a patty around it.
Grill patties, crumbling stilton on each burger as it finishes.
Spread buns with mayonnaise on the bottom and greens on top. Add burger. Garnish with mushrooms. Shave truffle over burger or drizzle with truffle oil.
Monday, November 27, 2006
(this is more fun than Glühwein, but more work too!)
2 Bottles red wine (ie: Bordeaux)
1/2-1 Cinnamon sticks
1 sugar cone (or sugar cubes) (250 g)
1/2 Liter Rum (over 50 Vol. %)
Peel and wash the orange and lemon rind, slice it into spirals and poke cloves into them. Squeeze the orange and lemon and mix this with the red wine in a cooking pot. Add the citron peel with the cloves and the cinnamon sticks. Heat but do not allow to boil, and then keep it simmering. Place fire-proof tongs or a flat, metal grater over the pot and balance the sugar cone on top of this. (If using sugar cubes, try to build a pyramid out of them on top of the metal.) Important is only that the melted sugar can drop into the pot below. Drench the sugar with rum and immediately light it on fire. As soon as the flame is gone, pour more rum onto it and light it again, until all the sugar has been melted down. Remove the grater or tongs, scoop out the rind, cloves, cinnamon sticks and serve hot.
Important: Always use a funnel to pour the rum onto the sugar - pouring right out of the bottle is dangerous.
Tip: If the spices, etc. are bound in a net bag, they are easier to remove later.
Orangen und Zitronenschale (ungespritzt!) heiß abwaschen, spiralenförmig abschälen, die Schalen mit Gewürznelken spicken. Orangen und Zitrone auspressen, den Saft zusammen mit dem Rotwein in den Kupferkessel füllen. Schalen und Stangenzimt dazugeben. Topf erhitzen (nicht kochen) und auf den Rechaud stellen. Feuerzange quer über den Topf legen, den Zuckerhut draufstellen, so das der schmelzende Zucker in den Topf tropfen kann. Zuckerhut mit Rum durchtränken und sofort anzünden. Sobald die Flamme erlöschen will wieder Rum nachgießen bis der Zucker komplett geschmolzen ist.
Feuerzange entfernen, Gewürze herausnehmen. Bowle heiß servieren.
Wichtig: immer mit einer Schöpfkelle den Rum nachgießen, niemals direkt aus der Flasche!
Tipp: Gewürze in ein Mulltuch binden, dann kann man sie leichter rausnehmen.
2 Bottles of Red Wine
3 Cinnamon Sticks
30-50 g Sugar
Pinch of Cardamom
Peel the lemon very thinly, and cut into strips. Heat the red wine in a pot, and add the lemon peel, cinnamon, cloves and sugar. Add cardamom to taste and let "marinate" for about half an hour. Before serving, heat it up again.
Zitrone dünn abschälen, in Scheiben schneiden. Rotwein in einem Topf erhitzen, Zitrone, Zimt, Nelken und Zucker dazugeben. Mit Kardamon abschmecken und etwa 1/2 Std ziehen lassen. Vor dem Gebrauch noch einmal erhitzen, heiß servieren.
Monday, September 18, 2006
2-3 boneless, skinless chicken breasts
8 oz. package (brick, not bucket) of Philadelphia Cream Cheese, softened
1/2 jar Marie's Chunky Blue Cheese Salad Dressing
1/2 to 1 full bottle Buffalo Wings Sauce (to taste and consitency)
optional: Tobasco sauce (if you use Mild Wing sauce)
Season the chicken breasts with a little salt and bake on a baking pan at 350 F until fully cooked. Remove from the oven and pull the meat with tongs or your fingers until it's finely shredded into strings, in a meduim bowl. Dump and mix in the other ingredients while the chicken is still warm, to help the cream cheese blend evenly into the mixture.
You can warm the mixture back in the oven until it's slightly bubbling and serve it hot, or serve it as-is, delicious either way. Serve with Tostitoes Corn Chip Scoops (it's a very heavy, sloppy dip, it needs the bowl-shape of the Scoops to not make a mess.)
Men LOVE this dip.
Far less fatty than regular buffalo wings with the skins on. And no nasty piles of bones to clean up.
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