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Below are the 12 most recent journal entries recorded in Iron Chef Somebody's LiveJournal:

Monday, November 20th, 2006
11:03 pm
Green Bean Casserole
Hrmmm looks like I have never written down my famous recipe for Green Bean casserole, so I will just have to guess at what I have done in the past.

Green Bean Casserole
Modified from Campbell's recipe

(2) 10.75 oz cans of Cream of Mushroom soup
(1) 10.75 oz can of Cream of mushroom soup with roasted garlic (Campbell's of course)
2 1/4 c. milk
3 tsp. soy sauce
Fresh ground pepper to taste
(3) 16 - 20 oz. bags of frozen green beans
(2) 6 oz. cans French Fried Onion (French's)

Mix soup, milk, soy sauce, pepper, beans (still frozen cause I like them crisper), 1 1/2 cans of the fried onions.

Pour into whatever size pan will fit the mixture.

Bake at 350° for 25 minutes or until hot

Sprinkle top with remaining onions, and bake 5 - 10 extra minutes.


*Note, difference from this and the Campbell's recipe is the slightly increased milk, and the doubled amount of fried onions.... hrmmmm... everything tastes better with fried onions..... Yum!

Current Mood: cheerful
Saturday, September 30th, 2006
2:57 pm
Emeril's Betty Crocker Spinach Artichoke Dip
1 tbsp. Olive Oil (Filippo Berio)
3 very thin slices of ready cook bacon (Hormel Black Label)
1 sm. Onion chopped fine
4 cloves garlic, chopped fine
10 oz. Frozen Spinach, defrosted and drained
8 oz. Cream Cheese
1 tbsp. Lemon Juice (Real Lemon)
2 tsp. Grey Poupon
2 tsp. Worsestershire Sauce
2 4.25 oz. cans real crab meat
14 oz. can artichoke hearts
3 oz. Jalepeno Pepper Jack Cheese (Kraft)
1/2 c. Parmsean cheese (IGA brand generic crap)
1 egg yolk
1 tsp. salt
1/2 tsp. white pepper (freshly ground)
1/4 tsp. Hot sauce (Texas Pete)
1/2 tbsp. butter


Sautee Olive oil, onions garlic and bacon until onions are transluent. Add spinach, let cool.

Mix together cream cheese, lemon juice, mustard, and worchestershire sauce. Add spinach mixture stir again. Add crab meat, artichokes, jack cheese, parmesan, egg yolk, pepper, hot sauce mix again.

Butter a ceramic baking dish (surface area is important so long and shallow is better). Pour in mixture, Bake at 350 for about 30 to 35 minutes, until surface is bubbly.

Current Mood: content
Wednesday, August 17th, 2005
10:20 pm
Penne w/ Portobello Mushroom Ragu
From: Cook's Illustrated The Best Recipe

Penne with Portobello Mushroom Ragu

3 tbsp. extra virgin olive oil
1 med. onion (minced)
8 oz. portobello mushrooms, stems discarded; caps halved and cut crosswise in 1/4" strips
1 tsp rosemary leaves (fresh and minced)
salt and ground black pepper
1/2 c. red wine ($4 bottle from Trader Joe's left in a nalgene for a month in the fridge)
14 oz. can whole tomatoes (Muir Glen)
Grated Parmesan Cheese (That favorite one of mine from Whole foods)

1. Start to bring 4 quarts of water to boil
2. Heat oil in skillet (12" All-Clad stainless). When oil is hot add onion and saute for ~5 mins, or until translucent. Add mushrooms and cook, stirring occasionally, for ~5 mins, until quite tender. Stir in rosemary, salt and pepper and cook for 30 secs.
3. Add wine and simmer until reduced by 1/2, ~3 mins. Add tomatoes and simmer until sauce becomes quite thick ~10-15 mins.
4. At some point cook 1lb. pasta as per package directions. I like De Cecco, even though I like whole wheat pasta. =]


*addendums* This sauce is kinda low on veges. I think next time I will add at least carrots. I might add spinach as well, and maybe zucchini, but I haven't decided what else would go well without overpowering the nice mushroom flavor of the sauce. And I will probably add garlic in a batch that isn't made for pickyeater =]

Current Mood: tired
9:58 pm
Week Night Baby Carrots
This is a recipe when you are cooking a bunch of baby carrots in a pinch for a weeknight meal:

Buttered Baby Carrots with Tarragon

1lb baby carrots
pinch of dried garlic (Some Kroger Brand, and having sat in mcniadh's cupboard at least since the SAC)
pinch salt
~1 tsp. dried tarragon (Whole Foods)
2 tsp. Butter, or butter like substance
Fresh ground William-Sonoma 5 pepper blend, to taste



Put small amount of water in a medium saucepan and heat over medium heat. Add the garlic, salt and a pinch of the tarragon to the water. Place steamer basket in/on saucepan, add carrots, cover and steam carrots until they are tender.

Remove carrots add butter like substance, remaining tarragon, and pepper. Mix to coat evenly. Serve immediately.

Current Mood: accomplished
Sunday, July 25th, 2004
11:24 pm
Chocolate Brownies (Cocoa Style)
This is based on the typical Betty Crocker Cocoa Brownie recipe.

Ingredients:
3/4 c. Sugar
1/2 c. butter (softened)
1.5 tsp. vanilla
3 eggs
3/6 c. all purpose flour (I doubled the recipe, so no I am not that insane, that I own 1/6 measuring cup)
1 c. cocoa (Ghirardelli)
1/4 tsp salt

*Note recipe called for 1/2 tsp. baking powder, which I normally remember because it does need some sort of leavening agent... opps we will see how they turned out.

Directions:
Preheat oven to 325°F, grease 9 in round cake pan (Though you should use a square because of surface area issues, but I couldn't find it, *sigh* just a few more days until I move.) Beat sugar and butter together with an electric mixture until fluffy. Add vanilla, eggs and beat until smooth. Stir in flour, cocoa, salt and baking powder (just because *I* forgot doesn't mean you should) Pour batter into pan, add white chocolate shavings or nuts for added decoration. Bake for about 20 - 25 minutes until fork comes out sticky but not battery. Cool and force your friends to take some so you don't eat them all.
Sunday, June 20th, 2004
10:31 am
Thai Chicken Curry
This recipe comes from page 194 of the Best-ever Curry Cookbook by Hermes House.

Red Chicken Curry with Bamboo Shoots
19 oz. can coconut milk (Mae Ploy)
13.5 oz. can coconut milk (Chaokoh)
Some red curry paste (recipe calls for 2 Tbsp, I think I used 4ish)
1.49 lbs. chicken, cubed (Butterball)*
2 Tbsp. Thai fish sauce
1 Tbsp. sugar
8 oz. can bamboo shoots, rinsed and drained
15 oz. can straw mushrooms
8 or 9 kaffir lime leaves, torn

Jasmine rice to serve

1. Pour half of coconut milk into pan with a large surface area. Heat coconut milk on medium heat until it separates, stirring constantly. This takes a while, try not to panic about time passing.

2. Add curry paste and continue to boil for 2 to 3 more minutes.

3. Add cubed chicken, fish sauce and sugar and cook until chicken is done, ~ 6 minutes.

4. Pour in remaining coconut milk and lime leaves. Bring back to boil, still stirring constantly.

5. Remember all of a sudden to start the rice, Wasting time.

Current Mood: geeky
10:04 am
Dark Chocolate Cheesecake
This recipe comes is a combination of recipes from The Best Recipe and Baker's Best Chocolate Cookbook. As you may guess the second cookbook is a collection of recipes designed to get you to use more Baker's Chocolate.


Dark Chocolate Cheesecake
Crust:
1 c. cookie crumbs (Oreo, centers removed, food processed)
3 Tbsp. unsalted butter, melted

Filling:
3 pkgs. 1/3 fat Neufchatel cream cheese (Meijer)
3/4 c. sugar
3 eggs (Meijer flinched from my sister)
2 tsp. vanilla (Simply Organic)
7 oz. semi-sweet chocolate (Valhorna)


1. Pre-heat oven to 350°F. Tear apart oreos removing the white creamy center. Process wafers in the food processor while eating the discarded centers making your own double or triple stuffed cookies. Melt butter in microwave. Combine butter and wafers. Pour into 9 in spring form pan and use the back of a spoon to make an even crust on the bottom. Place in oven and bake for 10 minutes. Eat more cookies because smell is irresistible.

2. Using a double boiler, melt chocolate and allow to cool. (or skip this step and remember to do it after step 4, wasting time)

3. Wrap spring form pan in heavy duty aluminum foil and place kettle of water on the stove. (Again skip this step until after step 4 and frantically try to do this while looking at the clock)

4. Beat cream cheese with an electric mixer until smooth. Slowly add sugar and beat until dissolved (~3 mins). Add eggs one at a time and beat until combined. Scrape down the bowl after each addition, because the cream cheese on the side of the bowl will show up as lumps in the cheesecake if this is not done. Remember suddenly to add the vanilla before it is too late.

5. Pour half of cream cheese batter into pan. Stir most of the chocolate into the batter, reserving the rest to do some artsy fartsy crap on the top of the cake. Pour remaining batter into pan. Notice that the chocolate batter is denser that the plain batter and therefore the nice layering effect that was expect is now all screwed up. Have sinking feeling that this has happened many times before. Try to make the best of it and hope no one notices. Try to drizzle remaining chocolate on top of cheesecake. Fail miserably and decide to cut some other swirled decoration into the top.

6. Lower oven temp to 325°F. Place spring form pan into a large roasting pan. Pour boiling water into pan about halfway up the side. Place in oven and bake for about 55 mins, or until center jiggles like Jell-O. Panic when you check the oven after 55 minutes that center is already set. Decide to not do last fiddly step called for in the recipe and take the roasting pan out of the oven. Allow cake to sit in water for another 45 minutes, because there is a chicken curry that also needs to be made.

Current Mood: chipper
Wednesday, November 19th, 2003
10:35 pm
Flourless Chocolate Cake
This recipe comes from The Best Recipe, mentioned previously.

The "Ultimate" Flourless Chocolate Cake
8 large eggs, cold
1 lb. bittersweet or semisweet chocolate food processed
1/2 lb. unsalted butter

*note this recipe is a little more fiddily than most, but it's not bad if you have the right equipment.

1. Adjust oven rack to lower-middle position and pre-heat oven to 325°F. Line bottom of 9 in. springform pan w/ parchment paper, grease pan sides. Wrap heavy duty Al foil around bottom and sides of pan and set in a large roasting pan.

2. Beat eggs with an electric mixer at high speed until volume doubles, approx. 5 mins.

3. Gently melt chocolate and butter in a double boiler. Fold 1/3 of egg mixture into chocolate using a rubber spatula. Repeat 2 more times.

4. Pour batter into prepared springform pan. Place roasting pan in oven and add boiling water until water comes halfway up the pan's side. Bake until instant read-thermometer reads 140°F, about 22 to 25 mins. Cover and refrigerate overnight, or just say screw it and eat it after dinner anyway.

Current Mood: artistic
Saturday, November 1st, 2003
4:06 pm
Chocolate Chip Cookies
This recipe comes from the book The Best Recipe which is put out by the editors of Cook's Illustrated magazine. It was modified by the addition of molasses, which was added to offset the use of light brown sugar instead of dark brown sugar.

Ingredients:
2 1/4 c. all-purpose flour
1 tsp. salt
1 tsp. baking soda
1/2 lb. (2 sticks) unsalted butter
1 c. light brown sugar
2 large eggs
1 tsp. vanilla
1 tbsp. molasses
1/2 tsp. water
3+ c. semi-sweet chocolate chips (Ghirardelli)

Directions:
Preheat oven to 350. Place cold butter into mixing bowl and cut into small peices to increase surface area and allow to soften while reviewing recipe and gathering needed equipment. Cream butter and sugars with an electric mixer until light and creamy. (This is very necessary, in order to use the sugar to wedge apart the fat molecules and insert tiny air pockets that help give the cookies the desired texture). Add eggs, vanilla, water and molasses. Beat until just combined. Add all dry ingredients (book suggests combining these in another bowl before you cream the sugar and butter, which is a good idea, but I can be lazy). Beat again until just combined. Mix in chocolate chips. Spoon small balls onto cookie sheets. Bake 8-10 minutes.

Commentry:
I added the molasses because I perfer the taste of chocolate chip cookies made with dark brown sugar. Since the only difference between dark and light brown sugar is the molasses content (3.5% for light and 6.5% for dark) and I had copious amounts of light brown sugar cluttering up the cupboard, I decided to use the light brown sugar and more molasses. However, I believe this introduced too much moisture to the recipe. If I do this trick again in the future I think I will omit the 1 tsp. of water, which is added to keep the cookies from being too dry. I found that during baking I needed to turn down the over temp to between 350 and 325, to keep the cookies from spreading, and over cooking at the edges while being under done in the center. I also tried to make the cookies smaller. The taste is good. There is a nice caramel undertone which I believe comes from the molasses.

Current Mood: anxious
3:41 pm
Chocolate Chewies
This recipe is from the books Baking and Cookies from Hermes House. (This are the $5.99 bargain cookbooks that can be found at Border's) This recipe was increased by a 1/4 from the original because the custard from the previous recipe required 5 yolks.

Ingredients:
5 egg whites (again Phil's)
3 1/4 c. powdered sugar (Meijer's)
1 1/4 c. cocoa powder (Scharffen Berger)
~just over 2 Tbsp. flour
1 tsp. instant coffee (Folger's Cafe Latte, vanilla vibe decaf)
~1+ Tbsp. water
~1/2 bag semi-sweet chocolate chips, slightly food processed (Ghirardelli)

Directions:
Preheat oven to 325 (My oven runs hot, so I decrease the heat by 25 degrees F). Line 2 cookie sheets with parchment paper and grease with crisco. Beat whites until 'frothy", which I took to meaning having a thin layer of bubbles that coated the top and remained after beating. Add sugar, cocoa, flour, coffee and water. Beat to combine then beat on high until mixture thickens. Fold in chocolate chips with a rubber spatula. Place big spoonfuls on cookie sheets. Bake firm and cracked on top, but still internally soft, ~12 - 15 minutes.

Commentary:
I think the higher quality chocolate was noticeable in this recipe, but a side by side comparison would be interesting. The cookies were rich and very moist. Maybe they were made too large, or were under done since they didn't have as much of a crunchy crust as the ones aviliable for purchase at Whole Foods. Otherwise the favor was good.

Current Mood: thirsty
3:24 pm
Double Chocolate Silk Pie
This recipe came from Mrs. Field's I Love Chocolate Cookbook with very few modifications. (Use of a pre-made shell)

Crust:
9-in. chocolate pie crust (Arrowwood Farms)


Filling:
1 1/2 c. hvy cream (Horizon organic)
3 tbsp. sugar
pinch of salt
5 large egg yolks (Phil's Fresh Eggs)*
10 oz. semisweet chocolate, food processed (Baker's)
1 1/2 tsp. vanilla extract (McNess)

Directions:
pre-heat double boiler, and then scald cream. With a fork, lightly beat yolks in a small bowl. Whisk in 1/4 c. of scalded cream to yolks to warm before adding to rest of cream in double boiler. Heat on medium high heat while continuously whisking until mixture thickens and coats the back of a spoon. (recipe suggests this should take 8 to 9 minutes, it took 3 for me, suggesting my heat may have been too high.) Remove mixture from heat and add chocolate and vanilla. Pour in pie crust and allow to cool to room temperature. Cover filling directly with plastic wrap to prevent a skin from forming. Chill until ready to serve. (recipe suggests over night, my pie had an afternoon)

Commentary
I did not have a chance to sample this pie since by the time I got to the party I was too stuffed. alessar and slyon will have to give feedback. I am concerned about the texture, since it thickened 3 times faster than it should have, and by the time I decided that I was done, small chucks had started to form. I believe this is a sign of allowing the reaction to go too long. So I suspect the texture of the pie will be slightly rough and not smooth, but I doubt the taste would have been affected.

Current Mood: happy
3:12 pm
Initial Post
This journal is to help me keep track of recipes. You see, I modify recipes on the fly but never remember what I did when the next time I try to prepare the same dish or dessert. So, when I have made something I will post the recipe here with what I did and why. Please feel free to use any recipes you find here, and tell me how they turned out. I will site all sources, and how I have modified the recipe from the original source.

This journal is go into laborious detail, so I am sure it is not the journal for everyone. Which is why I am keeping it separate from my regular journal. =-)

Current Mood: accomplished
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