Another quick answer to the question about Glazed Rose Petals, Yes they can keep for a day or two, actually longer. Place them in an air tight container lined with a paper towel and you can get up to a week out of them. I will share another application for glazing rose petals with sugar that will keep for much longer soon, for now it is out the door for another day filled with challenges and change !!
Until then !!!!
Friday, September 16, 2011
Wednesday, September 14, 2011
Recipe, Award Winning French Onion Soup !!
A few posts ago I mentioned onions and the facts around cooking with onions or expensive onions rather. Onions produce a chemical that give them there sweet powerful taste when they are in there raw state, when they are cooked the chemical is evaporated out making an onion just that, an onion. When I first heard this I had to put it to the test and I found it to be true for the most part.
I am a lover of French Onion Soup, it is a little known fact that in 1997 I brought home the blue ribbon in a culinary competition for guess what, that's right you heard it here first, French Onion Soup. There is nothing complicated in this recipe as you will see, just a whole lot of flavor !! I have adjusted the recipe to a manageable amount for home:
Ingredients:
3 med onions (1 white, 1 yellow, 1 red cleaned & sliced)
2 tablespoons olive oil,
5 cups chicken broth
1 cup red wine
pinch of thyme
2 tablespoons fresh chopped garlic
1 tablespoon finely chopped jalapeno chili (seeded and roasted)
freshly chopped chives (for garnish)
S&P to taste
heat a large saucepan or stockpot over med-high heat, add olive oil and onions, cook onions stirring occasionally until nicely browned, 8-10 mins. Add jalapeno, garlic and thyme, cook 1 min more, add wine and cook an additional minute or so, add chicken broth and bring to boil, reduce heat to simmer cover and simmer for 10 mins, season to taste with salt and fresh cracked pepper and there yo have it, oops I forgot the chives for garnish. I like to add a toasted french crouton and aged Gruyere cheese to the top and place under the broiler until the cheese becomes bubbly and golden, if you choose to do the cheese thing, be sure to use an oven safe bowl.
Wow, just the process of sharing this has me thinking about a cold winters night in front of the fireplace with that special someone and a good glass of Bordeaux!!!!
Have a good day and think good thoughts...................
I am a lover of French Onion Soup, it is a little known fact that in 1997 I brought home the blue ribbon in a culinary competition for guess what, that's right you heard it here first, French Onion Soup. There is nothing complicated in this recipe as you will see, just a whole lot of flavor !! I have adjusted the recipe to a manageable amount for home:
Ingredients:
3 med onions (1 white, 1 yellow, 1 red cleaned & sliced)
2 tablespoons olive oil,
5 cups chicken broth
1 cup red wine
pinch of thyme
2 tablespoons fresh chopped garlic
1 tablespoon finely chopped jalapeno chili (seeded and roasted)
freshly chopped chives (for garnish)
S&P to taste
heat a large saucepan or stockpot over med-high heat, add olive oil and onions, cook onions stirring occasionally until nicely browned, 8-10 mins. Add jalapeno, garlic and thyme, cook 1 min more, add wine and cook an additional minute or so, add chicken broth and bring to boil, reduce heat to simmer cover and simmer for 10 mins, season to taste with salt and fresh cracked pepper and there yo have it, oops I forgot the chives for garnish. I like to add a toasted french crouton and aged Gruyere cheese to the top and place under the broiler until the cheese becomes bubbly and golden, if you choose to do the cheese thing, be sure to use an oven safe bowl.
Wow, just the process of sharing this has me thinking about a cold winters night in front of the fireplace with that special someone and a good glass of Bordeaux!!!!
Have a good day and think good thoughts...................
Monday, September 12, 2011
Rose Petals, Recipe of love !!!
This should get fun and interesting. I have been in the mindset of not dating since the demise of my last relationship, well that was until recently.
Now this is where it gets fun & interesting, food is a wonderful way for me to express myself and how I feel about someone. Preparing from my heart with all the passion of how I feel towards that certain someone, it is challenging as well. One never knows what the likes and dislikes at first so here are a few rules I go by when I prepare that first special meal for that someone special:
1) No Oysters or Clams
2) No Indian Cuisine
3) No Sushi or Sashimi
4) Nothing from there native country, in this case way south of the boarder, Central America.
5) Nothing that is too far over the edge that will take time away from personal interaction & getting to know one another.
6) Keep it simple, and uncomplicated yet presented well and with care.
7) Do not make her plate up but rather serve family style.
Oddly, I feel like a teenager once again, which is a GRAND thing. This past year has been one of the most difficult for me yet one of the most fulfilling and meaningful, now I am ready to share all the goodness which I really thought I would never do again, think I'll go a bit slower this time around as well.
OK, onto the menu, as I said keep the cuisine simple and uncomplicated. If I do wish to toss in some flare a good way of doing this is with a would be final course or garnish. Glazed Rose petals are my pick, elegant yet easy to prepare.
12 ea Rose Petals ( Red and Rose in color hold up the best)
1 ea egg white
4 teaspoons super fine sugar ( not powdered)
Gently rinse rose petals under stream of cold water and place on paper towel to dry. In a bowl beat the egg white until foamy, using a pastry brush carefully coat each petal with the egg white mixture, place each petal on a baking sheet lined with parchment paper making sure the petals do not touch. Sprinkle each petal with fine sugar and place in a 85 degree preheated oven for 4 hours or until the sugar has become hard and crystallized. It is wise to occasionally open the oven door to allow for the lowest possible core temp of your oven. Use as garnish or serve with a premium champagne.
Have a GREAT DAY !! Leave the door of possibility open, you just might find yourself surprised !!
Now this is where it gets fun & interesting, food is a wonderful way for me to express myself and how I feel about someone. Preparing from my heart with all the passion of how I feel towards that certain someone, it is challenging as well. One never knows what the likes and dislikes at first so here are a few rules I go by when I prepare that first special meal for that someone special:
1) No Oysters or Clams
2) No Indian Cuisine
3) No Sushi or Sashimi
4) Nothing from there native country, in this case way south of the boarder, Central America.
5) Nothing that is too far over the edge that will take time away from personal interaction & getting to know one another.
6) Keep it simple, and uncomplicated yet presented well and with care.
7) Do not make her plate up but rather serve family style.
Oddly, I feel like a teenager once again, which is a GRAND thing. This past year has been one of the most difficult for me yet one of the most fulfilling and meaningful, now I am ready to share all the goodness which I really thought I would never do again, think I'll go a bit slower this time around as well.
OK, onto the menu, as I said keep the cuisine simple and uncomplicated. If I do wish to toss in some flare a good way of doing this is with a would be final course or garnish. Glazed Rose petals are my pick, elegant yet easy to prepare.
12 ea Rose Petals ( Red and Rose in color hold up the best)
1 ea egg white
4 teaspoons super fine sugar ( not powdered)
Gently rinse rose petals under stream of cold water and place on paper towel to dry. In a bowl beat the egg white until foamy, using a pastry brush carefully coat each petal with the egg white mixture, place each petal on a baking sheet lined with parchment paper making sure the petals do not touch. Sprinkle each petal with fine sugar and place in a 85 degree preheated oven for 4 hours or until the sugar has become hard and crystallized. It is wise to occasionally open the oven door to allow for the lowest possible core temp of your oven. Use as garnish or serve with a premium champagne.
Have a GREAT DAY !! Leave the door of possibility open, you just might find yourself surprised !!
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