Month: June 2012

Eggs

Heston Blumenthal takes off his chef whites and steps into a domestic kitchen to show viewers how to inject some Heston-style magic into homemade cooking
Note: Copyright Holder is Channel 4, UK.

How to Make Perfect Hard Boiled Eggs

Cook time: 12 minutes

If you want hard boiled eggs that are easy to peel, make sure they are several days old. If this is Easter time, and everyone is buying their eggs at the last minute, buy your eggs 5 days in advance of boiling. (See the reference to using old eggs in Harold McGee’s On Food and Cooking). Hard boiling farm fresh eggs will invariably lead to eggs that are difficult to peel. If you have boiled a batch that are difficult to peel, try putting them in the refrigerator for a few days; they should be easier to peel then. If you need to hard cook fresh eggs, and want them easy to peel, steaming the eggs works well. Even fresh eggs steamed for 20 minutes will be easy to peel.
Method

1 Put the eggs in a single layer in a saucepan, covered by at least an inch or two of cold water. Starting with cold water and gently bringing the eggs to a boil will help keep them from cracking. Adding a tablespoon of vinegar to the water will help keep the egg whites from running out of any eggs that happen to crack while cooking, but some people find that the vinegar affects the taste. I don’t have a problem with it and I usually add a little vinegar. Adding a half teaspoon of salt is thought to help both with the preventing of cracking and making the eggs easier to peel. Put the burner on high and bring the eggs to a boil. As soon as the water starts to boil, remove the pan from the heat for a few seconds.

2 Reduce the heat to low, return the pan to the burner. Let simmer for one minute. (Note I usually skip this step because I don’t notice the eggs boiling until they’ve been boiling for at least a minute! Also, if you are using an electric stove with a coil element, you can just turn off the heat. There is enough residual heat in the coil to keep the eggs simmering for a minute.)

3 After a minute, remove the pan from the heat, cover, and let sit for 12 minutes. If you are doing a large batch of eggs, after 10 minutes you can check for doneness by sacrificing one egg, removing it with a slotted spoon, running it under cold water, and cutting it open. If it isn’t done, cook the other eggs a minute or two longer. The eggs should be done perfectly at 10 minutes, but sometimes, depending on the shape of the pan, the size of the eggs, the number of eggs compared to the amount of water, and how cooked you like them, it can take a few minutes more. When you find the right time that works for you given your pan, the size of eggs you usually buy, the type of stove top you have, stick with it.

I also find that it is very hard to overcook eggs using this method. I can let the eggs sit, covered, for up to 15-20 minutes without the eggs getting overcooked.

4 Either remove the eggs with a slotted spoon and place them into a bowl of ice water (this is if you have a lot of eggs) OR strain out the water from the pan, fill the pan with cold water, strain again, fill again, until the eggs cool down a bit. Once cooled, strain the water from the eggs. Store the eggs in a covered container (eggs can release odors) in the refrigerator. They should be eaten within 5 days.

Makes 6 (2 halves) servings.
Prep Time: 10 minutes
Refrigerate: 1 hour

6 hard-cooked eggs, peeled
1/4 cup mayonnaise
1/2 teaspoon McCormick® Mustard, Ground
1/2 teaspoon McCormick® Parsley Flakes
1/4 teaspoon seasoned salt
McCormick® Paprika

1. Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.

2. Stir in mayonnaise, mustard, parsley and seasoned salt until smooth and creamy. Spoon or pipe yolk mixture into egg white halves. Sprinkle with paprika.

3. Refrigerate 1 hour or until ready to serve.

To hard cook eggs: Gently place eggs in single layer in medium saucepan. Add enough cold water to cover eggs with 1 inch of water. Bring just to boil on medium-high heat. Remove from heat. Cover and let stand about 15 minutes for large eggs. (Adjust time up or down by 3 minutes for each size larger or smaller.) After 15 minutes, pour off the hot water and rapidly cool eggs by running them under cold water (or place in ice water) until completely cooled. Refrigerate and use within a week.

per serving

Calories: 136

Fat: 12 g

Carbohydrates: 1 g

Cholesterol: 216 mg

Sodium: 172 mg

Fiber: 0 g

Protein: 6 g

Salsa Marinara.

La SALSA MARINARA es muy típica de ITALIA; y casi siempre es asociada a una RICA y muy deliciosa PASTA. Hoy te quiero mostrar como cocinar FACILMENTE una Salsa Marinara; y algunos usos que le pudieramos dar, a parte de anadir sabor a las pastas…

Primero, un poquito de historia.-

A pesar de su nombre –“MARINARA” que quiere decir “marisco”– , esta deliciosa salsa no tiene pescado en su contenido. La Marinara es una muy basica salsa de TOMATE sin carne. Pudiera considerarse como la SALSA PRECURSORA de cualquier RAGU; y de todas las otras salsas de tomate en ITALIA.

La Receta con el Chef Pablito…

5-6 cucharadas de ACEITE DE OLIVAS Extra-Virgin –Más adelante postearemos sobre los ACEITES–
2 dientes de AJO, bien picados
1 lib(450 gramos) de TOMATE pasados en el blender con poquita SAL, y poquita PIMIENTA.
3 cucharadas de PERGIL –bien picado–
2 cucharadas de hojitas de OREGANO –bien picado–

Procedimiento.-

  1. Una olla sobre el fuego, en término medio. Verter el aceite de olivas. Y añadir el AJO.
  2. Antes de que el AJO comience a colorearse, añades el TOMATE, la SAL, y la PIMIENTA.
  3. Cocinar sobre fuego medio, por 20-25 minutos; hasta que se espese la salsa de tomate. Mover frecuentemente.
  4. Dejar destapada la olla para que la salsa tome la consistencia correcta. Para evitar que salpique, pudiera SOLO levantarse la tapa de manera parcial, colocando una cuchara de madera de forma tal que mantenga una abertura por donde escape el vapor.
  5. Cuando la salsa este lista –con consistencia un tanto espesa, se le agrega el PEREJIL y el OREGANO. Y Se apaga el fuego.
  6. Cocine la pasta de su gusto en abundante agua con sal –AL DENTE(no muy dura; pero tampoco muy suave)– Dependiendo del tipo de pasta …cocer durante 6,8,10,12 minutos(siendo los espaguetis los que mas tardan en cocerse). Escurrir la pasta, y colocarla en un tazón. Verter encima la salsa de tomate. Mezclar bien. Servir de inmediato. Y pung pung!!!

La MARINARA es una salsa simple, fácil de preparar; y que es muy sabrosa y saludable. No sólo va bien con pastas. Pudiera ser usada para acompañar unos Calamares Fritos, Camarones Fritos, Vegetales Fritos. También para tranformar cualquier Salsa Roja en mariscos y carnes. Puedes inventar con ella.

Consejitos de tu Chef Pablito…

  • No dejes quemar el AJO.
  • Usa yerbas frescas( que el perejil y el oréganos sean frescos –de ser posible–)
  • Que los tomates sean bien frescos y bien maduros. Si son enlatados, elegirlos de alta calidad –tomates enlatados italianos–
  • Si te gusta el PICANTE –como a MI–, le puedes agregar un poquito de CHILE ROJO.

Chilindrón

El chilindrón es una preparación típica en forma de salsa muy típica de la parte nororiental de la cocina de la península ibérica (Aragón, Navarra, País Vasco).1 Su empleo da lugar a platos con la denominación añadida: al chilindrón, siendo los más habituales: el cordero al chilindrón y el pollo al chilindrón. Adecuada para carnes de aves y carnes tiernas. Se suele elaborar con hortalizas de color rojo como son el tomate y el pimiento.

 La composición de las salsas al chilindrón es a base de tomates y pimientos rojos, elaborados con abundante ajo. Por regla general las porciones cárnicas se suelen asar hasta que se ponen doradas y tras esta operación se añade cebolla, pimientos y tomates dejando la mezcla de carne y hortalizas un rato hasta que la carne tome texturas blandas. El color rojizo que toma la salsa es debido al contenido de licopeno (colorante natural rojo) del tomate y de los pimientos.

Pommes de Terres Soufflées

Emmanuel Renaut, chef 2 étoiles, nous dévoile la recette des pommes soufflées

La recette des pommes soufflées est une des plus difficiles qui soit. Découvrez la vraie technique avec un cuisinier du restaurant d’Emmanuel Renaut à Megève : il faut tailler les pommes de terre en tranches fines avec de les plonger 10 minutes dans un bain de friture à 130°C. Lorsque des petites bulles apparaissent autour des pommes de terre, le cuisinier explique qu’il faut les sortir de la friture et les tremper dans un second bain à 180°C pour produire un choc thermique et faire souffler les pommes de terre.

Pommes Souffles (puffed potatoes or souffleed potatoes)

According to Larousse Gastronomique, the story goes that they were accidentally discovered in 1837 at the inauguration of a new railway line from Paris to Saint-Germain-en-Lay. There was to be a lunch for the dignitaries at the restaurant in the new station. The train was had problems making it up a steep slope at the final approach to the station. The chef prepared some sliced fried potatoes at the appointed time, but when the guests didn’t arrive on time, he had to remove the half cooked potatoes and allow them to drain and cool. After several attempts the train finally made it, and caught by surprise at the unexpected arrival of the guests, the chef plunged the potatoes quickly into very hot oil and to his amazement, saw them puff up.

Souffle potatoes must be cooked twice. Once at a low temperature (325) and a second time at a high temperature (375).
At the second high temperature cooking the surface of the potatoes crisp instantly and form a waterproof skin, which will cause them to swell as the moisture inside turns quickly to steam causing the slices to puff up.

The age of the potatoes is important. New potatoes have too much moisture and will not puff, and old potatoes that are soft will not puff.

Cut potatoes in slices 1/4 to 3/8 inch thick, and soak the sliced potatoes in ice water for at least 25 minutes.

Drain them thoroughly and dry them thoroughly.

Have 2 pans with oil on the stove, each with about 3 inches of oil. Heat one to 325 degrees and the other to 375 degrees.

Carefully drop the slices into the 325 degree oil and cook for 6 to 7 minutes, either shaking the pan or moving the potatoes around with a long handled utensil The potatoes should begin to blister after about 5 minutes and rise to the top – continue cooking for an additional 1 minute.

Using a slotted spoon or skimmer, remove the potatoes and drain on paper towels until they begin to soften.

At this point the potatoes may be cooked the second time or held at room temperature for several hours for later service.

To cook the second time, return the potatoes to the 375 degree oil – they should swell instantly. DO NOT PUT TOO MANY POTATOES IN THE 375 degree oil at once – the oil MUST remain very hot for the potatoes to puff. Cook until golden brown, moving them around in the oil – remove and drain on paper towels, discarding any slices that have not puffed.

Antoine’s Cookbook:
Antoine’s Restaurant since 1840 Cookbook

by Roy F. Guste, Jr., Reissue 1989, W. W. Norton & Co.
(our copy –  Roy F. Guste, Jr., 1979, Carbery-Guste, Legacy Publishing)

“The most famous of all our vegetable dishes is Pommes de Terres Soufflées, or Puffed Potatoes. The story of their creation and the secret of their preparation was given to Antoine by the great chef Collinet, during Antoine’s apprenticeship at the Hotel de Noailles in Marseilles.

The story goes that the occasion was the first run of the railroad from Paris to St. Germain-en-Laye. Louis Philippe, then king of France, was going to ride the train on its inaugural run to St. Germain-en-Laye, where there would be a great celebration and feast.

Chef Collinet, who was preparing the feast, had a messenger waiting for the train’s arrival. As soon as the messenger could see the train approaching, he rushed to Collinet to inform him. The great chef threw his potatoes, which he had cut for frying, into the oil to cook. Louis Philippe had a penchant for fried potatoes and insisted on having them at every meal.

Unfortunately for Collinet, the king was not on the train. The king’s advisors had at the last minute forced him to ride in a carriage alongside of the train as they feared for his life on this unproven track.

When Collinet realized that the king was not on the train, he removed the potatoes from the oil and set them aside. What a dilemma! There were no more potatoes to cook and the king would be furious!

So, Collinet waited, and some time later Louis Philippe finally arrived, and the banquet began. Collinet’s only chance was to reheat the cooked potatoes. Back into the grease, which had become extremely hot from sitting on the fire, they went, and to the amazement of everyone, they puffed up into small balloon shapes. The king was both thrilled and amazed and showered Collinet with compliments.

Antoine brought the recipe with him to New Orleans and Pommes de Terres Soufflées have been served here ever since.”

2 pounds large potatoes
Oil
Salt

Wash and peel the potatoes and cut lengthwise into slices 1 1/4 inches wide and one-eighth inch thick. Soak the potato slices in cold water to remove excess starch.
Have two pots filled with oil, one at a moderately hot temperature (275 degrees F) and the other at a very hot temperature (400 degrees F). Drain
the potatoes and dry them carefully. Put a single layer of potatoes into a frying basket and lower the basket into the moderately hot oil. Keep
moving the potatoes around, dipping the basket in and out of the oil until
the potatoes begin to brown and to puff. The partially cooked potatoes
may be set aside for awhile before the second stage, or may be finished immediately.
Put the partially cooked potatoes in a basket and dip the basket into the pot
of very hot oil. Again be careful to cover only the bottom of the basket with potatoes and to keep them moving around in the oil until they are golden brown, well puffed and crispy.
Remove from the oil, drain on absorbent paper and sprinkle with salt for seasoning. Serves 6.

1 Large Starchy Potato

1 Mandolin

Canola Oil (high smoke point)

Deep Fry Thermometer

Sea Salt

Choose a Starchy Potato, (Long starchy potato, Idaho, russet,baker)

Peel and wash potatoes.

Using a mandolin slice potatoes in circles, like potato chips, store in lemon cold water to prevent oxidizing.

Dry potato slices on clean kitchen paper towel/tea towels.

Heat Oil on medium blanch potatoes at 130 Celsius 6 minutes , keep oil temperature constant.

heat oil to 160 and fry till souffle and golden, done.

Espaguetis con gambas marinadas

Ingredientes

75 g de espaguetis
4 gambas frescas
1 limón
25 g de queso parmesano
Aceite de oliva virgen extra
pimienta y sal

Instrucciones

Tras quitar la cabeza a las gambas, las pelamos y les quitamos las tripas, abriéndolas haciendo un corte en la parte superior, por el centro y de arriba a abajo.
Las ponemos a marinar en zumo de limón, pimienta y sal.
Por otro lado, salpimentamos y freímos las cabezas en aceite de oliva virgen extra.
Cuando han tomado color, las machacamos en el mortero. Añadimos un cucharón del agua de cocer la pasta, que hemos puesto a cocer previamente. Lo mezclamos bien, lo colamos y lo reservamos.
Colamos la pasta, que hemos cocido en abundante agua con sal y la mezclamos con el jugo de las cabezas. Añadimos las gambas marinadas troceadas y a comer.
Para darle un toque fresco, le va bien un poco de albahaca.

Tiempo de preparación: 15 minuto(s)
Tiempo de cocción: 15 minuto(s)
Número de comensales: 1