Monday, November 13, 2017

Spaetzle maker

Prototype for a Spaetzle maker using a baking pan.

Thursday, November 9, 2017

Frico slices,

Frico or homemade cheese slices.

ingredients:

shredded cheese
Cooking oil

Method:

Take a metal sheet pan and cover with parchment paper. Lightly oil the parchment paper to make it non-stick, Mound up shredded cheese. Let bake in a preheated oven at 350 degrees F. for seven to eight minutes. Your oven may very. watch the cheese so it does not burn. Flip the slices when you take them out of the oven. Use immediately.  (The brown around the edge gives them more flavor).

Wednesday, November 8, 2017

Quick soda bread..

Got back from the store and realized I forgot to get bread. A little kitchen chemistry with soda water and self rising flour and viola easy bread. (2 cups soda + 3 cups flour. Add soda to flour slowly, but mix well (not overmix). Bake for almost an hour at 350 degrees F.) in a bread tin with cooking oil and flout coating on the insides. A must for every single person's repertoire.


Wednesday, October 25, 2017

Quick pickles



Quick Pickles:
Be sure to choose the freshest, firmest pickling cucumbers available, for guaranteed crunch. These pickles cannot be processed for long-term storage.

3/4 cup white vinegar
1/4 cup water
8 ounces quartered cucumbers
Your favorite spicesl

1. Bring vinegar, water, garlic, spices to boil in medium saucepan over medium-high heat.
2. Meanwhile, place one 1‑pint jar under hot running water until heated through, about 1 minute; dry thoroughly. Pack cucumbers into hot jar. Using funnel and ladle, pour hot brine over cucumbers to cover. Let jar cool to room temperature, about 30 minutes.
3. Cover jar with lid and refrigerate for at least 2 1/2 hours before serving. (Pickles can be refrigerated for up to 3 weeks; pickles will soften significantly after 3 weeks.)

Wednesday, January 25, 2017

Blooming onion

Blooming onion.


Ingredients
  • 1 large yellow onion
  • 2/3 cup breadcrumbs
  • 1/4 teaspoon sea salt
  • 2 egg whites
  • 2 teaspoons of your favorite seasonings
Instructions
  1. Preheat oven to 400 degrees. Use a large knife to cut off the top about 1/4-inch of the onion until a few of the inside layers are exposed. Be careful to cut the top side, not the root side. Peel the outermost layer of the onion down to the root, leaving the root as is.
  2. Lay the onion cut side down on the cutting board. Then use a knife to section the onion into 16ths, beginning with your knife 1/8-inch away from the root and cutting straight down. You can cut more sections if you have an especially large onion. Once all cuts are complete, turn the onion over and set on a piece of parchment paper on a baking sheet. The onion will fall open, but youâ??ll also want to use your fingers to separate the onion petals and open it completely.
  3. In a small, combine bread crumbs, seasonings, and salt. Whisk the egg whites together in a separate bowl.
  4. To coat the onion, I started in sections. I would coat each onion petal with egg whites and then sprinkle liberally with the breadcrumb mixture. I worked from the bottom to the top in each section, and then turned the onion to work on the next section. I brushed the entire onion with one more layer of egg white and sprinkled the mixture over the entire onion once done with the sections.
  5. Bake covered with aluminum foil for 5 minutes, then uncovered for an additional 10-15 minutes, or until the onion is tender and the edges are browned.
Next time will be better:


Wednesday, December 28, 2016

Vege-milk

Coconut milk:
Serves: 4-6
Ingredients
  • 4 cups of water
  • 1.5-2 cups of unsweetened shredded coconut
Instructions
  1. Heat water, but don't boil. It should be hot, but not scalding.
  2. Put coconut in blender or Vitamix and add water. (If all water won't fit, you can add the water in two batches.)
  3. Blend on high for several minutes until thick and creamy.
  4. Pour through a mesh colander first to get most of the coconut out, and then squeeze through a towel or several thicknesses of cheesecloth to get remaining pieces of coconut out.
  5. If you have to split the water, put all the coconut that you strained out back in the blender, add the remaining water, and repeat.
  6. Flavor options- add in after all coconut has been strained out: ½ tsp vanilla extract, ½ cup fresh or frozen strawberries, 2 tsp cocoa powder + ½ tsp vanilla.
  7. Drink immediately or store in the fridge. Should be used in 3-4 days after making for best flavor and texture. Since there are no preservatives or fillers, the "cream" of the coconut milk may separate on the top if stored in the fridge. Just shake or stir before using.
Almond Milk:

  Making almond milk is actually an incredibly old process. We learned about it in culinary school as part of our training in classic French cuisine, but it was made and used long before the French transformed it into delicate blancmanges.

The process essentially involves soaking almonds in water overnight or for up to two days — the longer you soak the almonds, the creamier the milk will be. Drain and rinse the beans from their soaking water and grind them with fresh water. The resulting liquid, drained from the almond meal, is almond milk.

Real, fresh, very tasty almond milk. It's a world-changing thing.

My version of McMuffin.


2 eggs in a small non-stick pot to make the egg shape.