Chicken Stew
Skull
little_sumo
Holy crap, I haven't updated this thing in almost a year.

Oops.....

1/2 cup flour
1 tsp ground coriander
1 tsp coarsely ground pepper
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp ground cumin
4 boneless, skinless chicken breasts, cubed
Salt
1/4 cup peanut oil
2 1/2 cups chicken stock
1/4 white wine vinegar
1/2 cup chopped pitted dates
1 tbsp honey
1 tsp Worcestershire sauce
1 tsp bottled horseradish
4 ounces arugula or mustard greens, chopped
2 tbsp fresh cilantro

1) Mix the flour, coriander, pepper, cloves, cinnamon, allspice, and cumin in a large bowl. Season the chicken generously with salt and dredge it in the seasoned flour until well coated. Save any excess flour.

2) Heat the oil over medium high heat in a large stewpot. Add the chicken cubes and brown on all sides, about 4 minutes per side. Transfer the chicken to a bowl. Add the stock and vinegar to the pan and bring to a boil, scraping up any bits clinging to the pot. Stir in the leftover flour along with the dates, honey, Worcestershire sauce, and horseradish. Add the chicken, cover, and cook for about 30 minutes, or until the sauce is thick and bubbly.

3) Remove from heat, mix in the arugula and cilantro, and serve over rice.

Muffins!
mochi_chu
Hello! I didn't make this recipe up or even taste it myself (yet), but i know it'll be enjoyable! Oh, and credit goes to...ren ayakawa? Sorry i can't remember her name but i think that's it.

Step 1
Pre heat oven to 400 degrees F (or 205 degrees C).

Step 2
Grease the little muffin tins very well with butter, so the batter will not stick!

Step 3
Gather the 'dry' ingredients in a bowl and mix well.
*9 ounces all purpose flour.
*3 ounces sugar.
*one half teaspoon of salt
*3 teaspoons of baking powder


Step 4
Gather the 'wet' ingredients in a DIFFERENT bowl.
*3 Tablespoons of melted butter
*1 egg
*10 ounces of milk


Step 5
Using a whisk, beat the egg gently, add the milk, and then the melted butter, make sure they are well combined.

Step 6
This is most important step, add the dry ingredients to the wet. Mix this VERY GENTLY, just until it comes together. The batter should be lumpy, not smooth. It is good to have lumpy muffin batter, it means the muffins will rise and be fluffy!

Step 7
Ok, now that the batter is mixed, you may add some fruit. You can slice some strawberries, or use blueberries, banana, any kind of fruit. I recommend any of these. You can even add nuts, spices or chocolate chips! I think for the first time, you should just add some fruit.

Step 8
So have your fruit, and measure out 1 cup of it, and very gently fold the fruit into the batter, you still don't want to overmix!

Step 9
Now put your little muffin cups on a pan to keep them together, and spoon the muffin batter into the little pans. You should fill them only three quarters of the way, they will get bigger in the oven. I like to sprinkle a little sugar on the top before I bake them, you should do this if you want!

Step 10
Bake! put muffins in the oven, and set timer for 12 minutes. when the timer goes off, turn the pan, and set the time again for 12 minutes. (total baking time is 24 minutes)
Now, take the muffins out. poke a toothpick in the middle of the biggest one, and if it comes out clean, they are done! they should be nicely golden brown, on the top also. Eat them now!




Chicken kara-age
Skull
little_sumo
1 pound boneless and skinless chicken breasts/chicken thighs (cut into small pieces/cubes)
3 inches fresh ginger (peeled and pounded with a mortar and pestle to extract 2 tablespoons of ginger juice)
3 tablespoons soy sauce
6 tablespoons sake
1/8 teaspoon sesame oil (optional)
Corn starch to coat the chicken
Oil for deep frying


Use paper towels to pat dry the chicken pieces and transfer to a bowl. Add in sake, ginger juice, soy sauce, sesame oil (optional) and marinate for 30 minutes. Transfer the chicken pieces out of the marinate and coat them evenly with corn starch. Shake off excess.

Deep-fry in oil for two times. Heat up a wok/pot of cooking oil. When the cooking oil is hot enough for frying, drop the chicken pieces into the oil and quickly deep fry them until they float. Transfer them out onto a plate and wait for a couple of minutes. Put the chicken back into the oil and deep-fry until golden brown and crunchy. Dish out to a plate or bowl lined with paper towels to absorb the excess oil, serve hot with a slice of lemon and mayonnaise.

Deep-frying twice ensures that the chicken pieces are crunchy and stay crunchy even after a few hours.

More soupy goodness.....
Skull
little_sumo
French Onion & Cèpe Soup

2 oz dehydrated cèpe mushrooms, chopped
3/4 cup dry, white Vermouth
3 tbsp white balsamic vinegar
3 tbsp unsalted butter
1 shallot, thinly sliced
3 cloves garlic, minced
2 lb onion, peeled and thinly sliced (red, Spanish & sweet onion combination)
1 tsp brown sugar
4 sprigs fresh thyme (1 tsp dried)
5 cups vegetable or chicken stock
1/4 tsp ground cumin
salt and pepper to taste
6 – 8 seasoned croutes
1 cup grated Gruyere cheese

In a medium bowl, combine mushrooms, Vermouth and balsamic vinegar. Cover and allow mushrooms to re-hydrate, about 30 minutes. With a slotted spoon, remove mushrooms and reserve. Pass mushroom liquid through a fine mesh sieve to remove any grit and return liquid to mushrooms.

In a large, heavy bottomed saucepan, heat butter over medium-high heat. Add shallots, garlic and onions; sauté, stirring frequently, until onions begin to take color, about 10 minutes. Add brown sugar to onions and stir to combine. Cover saucepan, reduce heat to low and continue cooking, stirring occasionally until onions caramelize, about 45 minutes.

Return heat to medium-high; add re-hydrated mushroom mixture and thyme; stir and cook 2 minutes. Add stock; reduce heat to simmer and cook 30 minutes. Adjust seasoning with ground cumin and salt and pepper to taste.

Pour hot soup into ovenproof soup bowls. Place a croute on top and cover with Gruyere cheese. Set bowls under broiler and heat until cheese lightly browns.

Note: Cèpe mushrooms are also known as Porcini

Seasoned Butter Croutes

6 tbsp butter
Choice of seasonings (choose 1 of the following)
2 tbsp finely chopped chive
OR
3 oil-packed, sun-dried tomatoes, patted dry and chopped
OR
2 tbsp grated Parmigiano-Reggiano cheese
OR
1 – 2 garlic cloves, minced
small sourdough or French baguette cut in 1/2 inch diagonal slices
freshly ground pepper

Combine butter and your choice of seasonings in a food processor. Pulse until well combined; remove to a small bowl and reserve.

Arrange bread slices on a baking sheet and bake in a preheated 350ºF (180ºC) oven until lightly toasted on one side, about 2 minutes. Remove from oven. Turn slices over; spread with seasoned butter and sprinkle with freshly ground pepper.

Return to oven and bake until bread is dry and tops are lightly browned, about 6 to 10 minutes.

Cool completely and store in an airtight container.

Fresh Mushroom & Green Onion Soup
Skull
little_sumo
Fresh Mushroom & Green Onion Soup

3 to 4 bunches green onions
3/4 cup butter
1/2 tsp cayenne pepper
3 tbsp all purpose flour
6 cups chicken stock
1 lb button mushrooms
salt and white pepper to taste
1/2 cup sour cream
chopped chives for garnish

Trim, rinse and coarsely chop green onions, including the green tops. Melt butter in a large saucepan over medium heat until foaming; stir in green onions and cayenne pepper. Reduce heat to low, cover and cook, stirring occasionally for 10 minutes; be careful not to brown.

Stir in flour and whisk over low heat for about 2 minutes. Gradually add chicken stock; increase heat to medium and bring to a boil. Reduce heat to medium-low and simmer uncovered for about 10 minutes, stirring occasionally.

Stir in 3/4 of the mushrooms; simmer until soft. In a blender, puree the soup in batches until smooth and creamy. Return puree to saucepan, bring to serving temperature and adjust seasoning with salt and pepper. Add remaining mushrooms and cook 1 minute.

Garnish each bowl with a dollop of sour cream and chopped chives

Almond Bisque
Skull
little_sumo
I made this soup today. It's teh awesomest soup ever.

Almond Bisque

1/2 cup whole blanched almonds
6 cups chicken stock
1/4 cup long grain rice
1 medium leek, white part only, chopped
1/4 cup heavy cream (35% milk fat)
3 egg yolks
salt and white pepper to taste
2 tbsp Amaretto liquer
1/3 cup sliced almonds, toasted

Bring whole almonds, stock, rice and chopped leek to a boil in a heavy saucepan. Reduce heat, cover and simmer until almonds are tender, about 45 to 55 minutes.

In a blender, puree soup in batches until smooth and creamy.

In a small bowl, whisk together cream and egg yolks. Return bisque to saucepan and bring to a near boil. Add cream and egg yolk mixture, stirring constantly. Cook for 1 minute, be careful not to boil.

Season to taste with salt, white pepper and Amaretto. Return to blender and puree to a smooth, creamy texture.

Serve in cream soup bowls. Garnish with toasted sliced almonds.

To toast almonds, preheat oven to 350˚F (180˚C). Spread almond slices on a baking sheet and bake, watching closely, until golden brown, about 4 to 5 minutes.

Soup for you
Dumbass grin
little_sumo
I like soup. Now you can, too.

Carmelized Onion & Apple Bisque

4 tbsp butter
2 large onions, thinly sliced
1 clove garlic, minced
1 bay leaf
3 medium summer apples, cored, peeled, & chopped
(McIntosh, Granny Smith, etc)
1 sprig rosemary or 1/2 tsp dried rosemary
6 cups vegetable or chicken stock
2 tbsp flour dissolved in 4 tbsp cold water
salt & pepper to taste
1/2 cup heavy cream

Melt butter in a heavy saucepan over low heat. Sauté onions until translucent, approx. 10 minutes. Increase heat to medium-high; stir and cook until onions are evenly browned. Be careful not to burn. Add garlic, rosemary, bay leaf, apples and stock and bring to a boil. Reduce heat, cover, and simmer 30 to 40 minutes.

In a blender, puree soup in batches until smooth and creamy. Return soup to saucepan and gently reheat. If soup needs to be thickened, whisk in enough flour mixture to reach desired consistency and simmer for 4 minutes. Adjust seasoning with salt and pepper.

Yum
Dumbass grin
little_sumo
Beef with Cantonese Oyster Sauce

350g rump steak
1 tsp light brown sugar
1 tbsp shoyu
2 tsp rice wine
2 tsp corn flour
1 can baby corn
1 can small mushrooms
2 green onions
few small pieces of fresh ginger
1/2 tsp salt
2 tbsp oyster sauce
1/4 to 1/2 cup of oil

1) Cut the beef into thin strips. Place in a bowl and add the sugar, shoyu, rice wine, and corn flour. Mix well and set aside for 25-30 minutes
2) Drain and cut the baby corn in half. Drain the mushrooms as well, and cut the green onions into approx. 1 inch pieces.
3) Heat the oil in a preheated wok and stir-fry the beef until the color changes. Remove with a slotted spoon and drain.
4) Pour off the excess oil, leaving about 2 tbsp in the wok, then add the green onions, ginger, baby corn, and mushrooms. Stir-fry for about 2 minutes with the salt, then add the beef and oyster sauce. Blend well and serve.

Cookies!
Skull
little_sumo
Made these the other day.

Took them to work and shared them with the hottie nurses (and some not-so-hottie nurses, too. Sumo don't discriminate when it comes to food, yo). The hottie nurses (and not-so-hottie nurses) were all impressed with Sumo's cooking skillz.

Honestly, though.......who wouldn't be impressed....?

Eggnog Sparkle CookiesCollapse )

Yes, I'm a slacker......
Dumbass grin
little_sumo
Been over a year since I posted any examples of my culinary genius.

Sorry about that, but in my defense, I'm extremely lazy.

Anyhow......next week is Canadian Thanksgiving, so with that in mind, I bring you this:

Apple-Raisin Stuffing

12 cups stale bread cubes
1 1/2 cup Raisins
4 Apples -- peeled and chopped
1 1/2 cup Onion -- finely chopped
4 cups Celery -- sliced thin
3 Eggs
1 cup Walnuts or pecans -- chopped
4 tablespoons butter -- melted
2 1/2 cups Chicken broth
1/2 teaspoon Black pepper -- freshly ground

Combine all ingredients and place in a greased crockpot. Cover; cook on high for 2 hours. Reduce heat to low, cook for 3-4 more hours.

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