Sweet Tea
Posted on January 25, 2008
Filed Under Drinks | 1 Comment
Background:
OK, before I get hate mail, let me clarify that I am not from the south (south-eastern United States), nor have I ever lived there. But I have traveled there and have friends who grew up there. That is how I got introduced to the heavenly elixir. But living not in the south means that asking for sweet tea at a restaurant produces a strangle look from the server and then hearing their list of flavored teas. (This is your clue that they don’t serve it.) This meant that I had to figure out how to make it myself. I started by asking my friends from the south but I found that making sweet tea for them is like breathing: you can’t really explain how you do it, you just do it. This meant years of trial and error before I found the right mix.
For those of you who do not know what sweet tea is, it is basically ice tea that has been pre-sweetened. But to call it the same a ice tea with sweetener added would be doing a great injustice to it. Somehow, by adding the sweetener when the tea has just been brewed and then letting it cool makes it taste so much better. Plus, all the sweetener has dissolved (as opposed to adding the sweetener to a cold glass of ice tea).
The real secret to sweet tea is that no two recipes are the same. Everybody’s recipe is a little different. You can very the recipe by the number tea bags you use, what kind of tea bag, how long you let them steep, how much sweetener you add, what kind of sweetener you add, or any flavorings you add. As such, I do NOT say this is the end-all be-all sweet tea recipe, but rather, treat is as a start and make it yours as you see fit.
Preparation:
This is a pretty simple recipe. You can either use boiling water, or make it as Sun Tea. If you are using boiling water, then don’t use a glass container (it will crack from the temperature change, trust me, I know). This recipe makes 1 gallon of sweet tea so I use a Rubber Maid or Tupperware gallon pitcher.
If you are in a hurry to drink it (you don’t want to wait for it to cool in the fridge) then add some ice after you have steeped the tea and added the sweetener. You can use any type of sweetener you like. I use Splenda for a "sugar-free" sweet tea.
Presentation:
This is a true elixir of the gods.
Taste:
You haven’t lived until you have tried sweet tea. I do not recommend using flavored tea bags as it never really taste that good to me. If you want to do flavoring, I recommend using something like orange or lemon zest during the steeping process.
Rating:
***** (out of 5).
Recipe:
Sweet Tea
Source: Mike Chrisman
Ingredients
10 tea bags (I use the standard Lipton tea bags)
1 1/2 to 2 quarts boiling water
1 standard coffee cup full of sugar (about 1 1/4 to 1 1/3 cups)
Enough water to fill it up to 1 gallonDirections
Pour the boiling water into your one gallon pitcher. Add the tea bags and let steep 15 minutes. Remove the tea bags, squeezing them. Add sugar and stir to dissolve. Now add enough water to fill up the pitch. Place in fridge until chilled.
Serve over ice (or not).
White Bread
Posted on January 21, 2008
Filed Under Breads | Leave a Comment
Background:
This is just a great recipe for white bread and is very versatile in how you can prepare it. It makes two loafs and I made one as straight white and the other as cinnamon/raisin swirl.
Preparation:
This is a pretty standard bread recipe. See my page on making bread for tips.
Presentation:
If you let it raise to much, then you will have some pretty big slices (and it will bulge over the sides).
Taste:
This is my favorite white bread.
Rating:
***** (out of 5).
Recipe:
White Bread
Source: Betty Crocker
Ingredients
2 packages active dry yeast
3/4 cup warm water (105 to 115)
2 cups lukewarm milk (Scalded then cooled)
3 tablespoons sugar
3 tablespoons shortening
1 tablespoon salt
7 cups flour Margarine or butter — softenedDirections
Dissolve yeast in warm water in large bowl. Stir in milk, sugar, shortening, salt and 4 cups flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour. (Dough is ready if indentation remains when touched.
Punch down dough; divide into halves. Roll each half into rectangle, 18×9 inches. Fold 9-inch sides crosswise into thirds, overlapping ends. Roll up tightly, beginning at narrow end. Pinch edge of dough into roll to seal well; press in ends of roll. Press each end with side of hand to seal; fold ends under.
Place loaves seam sides down in 2 greased loaf pans, 9×5x3 or 8 1/2 x 4 1/2 x 2 1/2 inches. Brush lightly with margarine. Let rise until double, about 1 hour.
Heat Oven to 425. Place loaves on low rack so that tops of pan are in center of oven. Pans should not touch each other or sides of oven. Bake until loaves are deep golden brown and sound hollow when tapped, 25 to 30 minutes. Immediately remove from pans. Brush tops of loaves with margarine; cool on wire racks.
CINNAMON-RAISIN BREAD: Mix in 1 1/2 cups raisins with the second addition of flour. Mix 1/4 cups sugar and 2 teaspoons ground cinnamon. After rolling dough into rectangles, sprinkle each with tablespoon water and half of the sugar mixture.
CORNMEAL BREAD: Substitute 1 cup cornmeal for 1 cup of the second addition of flour. Sprinkle greased pans with cornmeal and sprinkle tops of loaves with cornmeal before baking.
CRACKED WHEAT BREAD: Substitute packed brown sugar for the granulated sugar. Substitute 2 2/3 cups cracked wheat for 2 2/3 cups of the second addition of flour. If desired, mix in 1/2 cup wheat germ with the second flour.
EGG BREAD: Decrease milk to 1 3/4 cups; stir in 2 eggs.
HERB BREAD: Stir in 2 teaspoons caraway seed, 1/2 teaspoon dried sage leaves and 1/2 teaspoon ground nutmeg with the first addition of flour.
OATMEAL BREAD: Substitute packed brown sugar for the granulated sugar. Substitute 1 cup quick-cooking oats for 1 cup of the second addition of flour. Sprinkle greased pans with oats and sprinkle tops of loaves with oats before baking.
RAISIN BREAD: Mix in 1 1/2 cups raisins.
RYE BREAD: Substitute 1/4 cup dark molasses for the sugar. Stir in 2 tablespoons caraway seed with the first addition of flour. Substitute 3 to 4 cups rye flour for the second addition of all-purpose flour. Do not roll into rectangles. Shape each half of dough into round loaf, tucking in at bottom to resemble giant mushroom cap. Pinch to seal. Bake on greased cookie sheet.
WHOLE WHEAT BREAD: Substitute 1/4 cup honey for the sugar and whole wheat flour for the all-purpose flour.
Black Walnut Brittle
Posted on December 25, 2007
Filed Under Deserts | Leave a Comment
Background:
OK, this recipe is really just the Mac Nut Brittle recipe but with Black Walnut. But I found the black walnut version so good that I felt it deserved a separate entry.
My father has two black walnut trees and I used the nuts from those trees. Fresh does make a difference.
Preparation:
This is a pretty simple recipe to make. You do all the cooking in the microwave and there is no “take its temperature”.
Presentation:
You can’t tell that this was made in the microwave.
Taste:
This is SOOOO good. The sweetness of the brittle is paired perfectly with the walnuts. This is now my favorite brittle.
Rating:
***** (out of 5).
Recipe:
Black Walnut Brittle
Source: Mike Chrisman
Ingredients:
1 Cups Sugar
1/2 Cups Light Corn Syrup
1 1/2 Cups black walnuts (or other walnut)
1 Dash Salt (optional)
1 Tb Butter
1 1/2 Tsp Baking Soda
1 Tsp VanillaDirections:
In a microwave bowl, mix the sugar, syrup, nuts and salt. Cook in Microwave on High for 3 minutes. Remove and stir. Cook in microwave on high for 3 minutes. Remove and stir. Cook in microwave for last time for 2 minutes. Remove bowl from microwave, mix in the remaining ingredients until light and foamy. Don’t over stir. Quickly spread as thin as possible on a greased baking sheet. Wait for it to cool and then break into pieces.
Microwave Fudge
Posted on December 25, 2007
Filed Under Deserts | Leave a Comment
Background:
I love making candy for Christmas. As such, I am always looking for new recipes. I bought this CD at Wal-Mart of microwave recipes and recipe was included. Normal fudge recipes are not really fudge, but fudge like recipe. This however, it’s actually cooked to a correct temperature. It just sounded really interesting.
Preparation:
I used a instant read thermometer (the kind you would use for meat) to check the temp of the mixture. Make sure you have a bowl big enough or it will boil over and make a big mess in your microwave. Also, the recipe talks about using a square pan for thick pieces and a 7 1/2 x 12 inch for normal pieces, but I ended up using a 13×9 pan and it made nice size pieces.
Presentation:
This is a dry recipe. I am not saying that it is too dry, but it is on the dry side. Otherwise, this is a pretty standard fudge.
Taste:
This has a really great taste. Surprisingly, it does not have a grainy texture. Being from a microwave and having been stirred so much, I thought it would be grainy, but it’s not.
Rating:
****1/2 (out of 5).
Recipe:
MICROWAVE FUDGE
Source: Easy Chef’s Microwave Cookbook
Ingredients:
4 c. sugar
1 c. margarine
1 can (14 oz.) evaporated milk
12 oz. semi-sweet chocolate bits
7 oz. marshmallow cream
1 tsp. vanilla
1 c. chopped nutsDirections:
In 4 quart bowl mix sugar, milk and butter. Cook on high 20 to 22 minutes or until soft ball stage or 234 degrees on candy thermometer. Stir well every 5 minutes during cooking. Stir in chocolate bits and marshmallow cream until well blended. Add vanilla and nuts and mix. Pour into buttered 9 inch square dish for thick pieces or 7 1/2 x 12 inch for thinner pieces. Cool and cut.
Coconut Macadamia Cookies
Posted on December 25, 2007
Filed Under Deserts | Leave a Comment
Background:
One of my wife’s favorite cookies are the Coconut Macadamia cookies that Mrs. Fields used to sell. Since they stopped, my wife has been on a quest to find the recipe for them. Each year she tries a new version for her company’s cookie exchange. She found this recipe on the Internet.
Preparation:
This is pretty easy recipe, although you have to chop up macadamia nuts.
Presentation:
These are "cake" cookies. They have a nice GBD (Golden Brown and Delicious) appearance.
Taste:
I really like the taste of these. The only mark against them is that they don’t have the same consistency of the one’s from Mrs. Fields.
Rating:
**** (out of 5).
Recipe:
Coconut Macadamia Cookies
Source: http://allrecipes.com/Recipe-Tools/Print/PrintFull.aspx?RecipeID=26123&services=72
Ingredients:
1/2 C Butter, softened
1 C White Sugar
2 eggs
1 tsp Vanilla Extract
1/2 C Sour Cream
2 1/2 C all-purpose flour
1/2 tsp Baking Soda
2 C Flaked Coconut
1 1/2 C Chopped Macadamia Nuts
Directions:Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and sour cream. Combine the flour and baking soda; stir into the creamed mixture until well blended. Use a wooden spoon to stir in the coconut and macadamia nuts. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, until edges are golden brown. remove cookies from baking sheets to cool on wire racks.
Crepes
Posted on November 26, 2007
Filed Under Main Courses | Leave a Comment
Background:
One of my favorite ways of eating Thanksgiving left-overs is a Turkey/Stuffing crepe. My wife’s mother used to own a restaurant that served these and my wife introduced them to me. Basically, you take a crepe, add some turkey, stuffing and cranberry sauce. Roll it up and add gravy. It is really good.
I got this recipe for the crepes from the Good Eats TV show.
Preparation:
For the crepe recipe, be sure to use a blender, food processor or stick blender to make sure you get all the flour integrated into the batter. Also, the batter is much better if it can sit in the fridge for a couple or hours or over night. I added some dried herbs (basil and oregano) to make the crepe more savory. When cooking the crepes, I used a 10 inch skillet and added only a 1/4 cup of the batter at a time. With a little practice, you can make great crepes.
As for the filling, it works best if you warm up the stuffing and turkey before adding to the crepe and rolling.
Presentation:
This is a simple way to dress up turkey leftovers.
Taste:
I just love these.
Rating:
**** (out of 5).
Recipe:
* Exported from MasterCook *
Crepes
Recipe By : Alton Brown
Serving Size : 17 Preparation Time :0:00
Categories : Breakfast French
Amount Measure Ingredient — Preparation Method - - - - - - - - - - - - - - - - - - - - - - - - - - 2 Large Eggs 3/4 Cups Milk 1/2 Cups Water 1 Cups Flour 3 Tbs Butter, Melted . Butter, for coating the pan
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubble to subside so the crepes will be less likely to tear during cooking. The batter will keep for 48 hours. Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled, you can stack them and store in seal-able plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
Savory Variation: Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.
Sweet Variation: Add 2 1/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.
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Thanksgiving
Posted on November 23, 2007
Filed Under Uncategorized | Leave a Comment
Today is Thanksgiving (here in the US). I don’t have a recipe to post today because my wife cooks both Thanksgiving and Christmas dinners. (Yes we both cook, but she really enjoys cooking for these occasions.) Do due medical reasons, my wife and I were not able to eat with my family this year, so it was just the two of us. Of all the holidays, it is my favorite. One reason is that they haven’t figured out how to commercialize it yet (although my wife did buy an inflatable turkey for the front yard). But I mostly love it because of the family, food and traditions. My family always gets together for a heck of a spread of food and good times. My brothers and I always have to inspect our dad’s latest project. Lots of fun playing with the nieces and nephews; playing pinochle until the late hours, and generally just having a lot of fun. (Growing up, pinochle was a serious game. My aunts and uncles and grandparents all playing. But you haven’t seen anything until you have seen a bunch of farm hands playing single deck for money.) There is also listening to the Elk hunting stories (they go every year, and I can’t remember the last time they actually got one), fishing stories and the squirrels in my dad’s walnut trees stories.
As for the food, well, where to begin? There are my mom’s cracked wheat rolls. We always give her a hard time as she only seem to make them once a year, but they are so good. And then there is her Light and creamy pumpkin pie. There are also the regular pumpkin pies, the pecan and walnut pies made by my sister in-laws. The past few years has seen the advent of very intricate and incredible turkey dishes. This year, my older brother first de-boned a turkey, then put down a layer of chicken sausage (home made of course), then a pork tenderloin, then crab and shrimp. This he then rolled up and tied. He then soaked it in a brine for a day and a half. Finally it was smoked for 13 hours until it was done. Now anything that has had that much work done to it, you know it has to be good. (As you can tell, everyone in my family cooks.)
So what makes Thanksgiving such a great holiday (besides the carb-coma nap)? I really think it’s the family and friends. It’s the fellowship and memories. I know that it is fashionable here in the US to have a dysfunctional family, but it doesn’t have to be that way. Every family has their issues, but that is what makes a family great. I know a lot of families that just love this holiday. The funny thing is, the food doesn’t even have to be good either. The foods help bring back great memories of growing up.
But the name of the holiday is Thanksgiving so what am I thankful for. Every year I am thankful for my family. Are they the Normal Rockwell picture of the perfect family? No, but I wouldn’t trade them for the world. I know that other countries have Thanksgiving on a different day. I hope that you have a great day of Thanksgiving with your family and make many memories to come.
Chef Mikey
Thanksgiving Roll
Posted on November 19, 2007
Filed Under Main Courses | Leave a Comment
Background:
For Thanksgiving in my household, my wife does all the cooking. It is something she really loves to do, so other than the Cracked Wheat Rolls, I let her. However, this does not stop me from wanting to do something special and non-traditional. On the weekend before, we ended up having some family come over and I decided I would make something special (and non-traditional) Thanksgiving fare. I really like roulades (meat rolls) and thought I would try to make one that encapsulated all the great flavors of Thanksgiving. The flavors I choose were stuffing, yams and cranberries.
Preparation:
I bought a turkey breast thinking it was just a single turkey breast. As it turns out, it was in two pieces. This turned out just fine as it allowed me to smoke one and bake the other (my wife doesn’t like smoked food, and yet I still love her). Next you have to figure out how to cut the breast so that they lay out and can be rolled up.
I put a good layer of stuffing down, followed by the yams and then the cranberries. Try to get the cranberry sauce with the whole cranberries. Don’t be shy about the putting on the cranberry sauce.
I put the probe for the thermometer in the yam and cooked it until it read 170. The yam was just right.
Presentation:
This is nice looking with the stuffing, yams and cranberries. I have always liked the way a roulade looks.
Taste:
The flavors really go well together. I added a little turkey gravy on top and it just tasted great. Both the smoked and baked one are really good.
Rating:
****1/2 (out of 5).
Recipe:
* Exported from MasterCook *
Thanksgiving Roll
Recipe By : Mike Chrisman
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method - - - - - - - - - - - - - - - - - - - - - - - - - - 1 Turkey Breast . Seasoning Salt 1 Box Stove Top stuffing 1 Sweet potato (Yam) — Cut into 1″ strips . Cranberry Sauce — with whole berries
Cut and lay out the breast so it can be rolled. Sprinkle turkey with seasoning salt.
Prepare stuffing. Spread over turkey breast (it’s ok if you don’t use it all). Lay strips of yam on stuffing. Spread on some cranberry sauce over yams (don’t be bashful with it).
Roll up and tie with butcher’s twine. Place in backing dish and place in a 375 over for about an oven or until inside (the yams) register about 170 on a thermometer.
Cut into slices and serve with gravy.
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Risotto
Posted on November 19, 2007
Filed Under Side Dishes | Leave a Comment
Background:
I got this recipe from a co-worker. It is actually his wife’s recipe. Now I have never had or made risotto before and was surprise when I read this recipe that it didn’t require any special rice, but rather plain white rice. I asked about this and was assured that it is made with just white rice. I was really excited to try it as I have always wanted to try risotto.
Preparation:
About the only thing I have to say about this recipe is that it is time consuming. You can expect it to take about 1/2 hour. I used a Fontina cheese and frozen broccoli.
Presentation:
This is a very nice, creamy looking dish. The cheese adds a lot to the creaminess of this dish.
Taste:
This is a great tasting recipe. It is rich and creamy and cheesy. The rice is cooked perfectly. My wife and I have decided to add this to your everyday recipe list.
Rating:
***** (out of 5).
Recipe:
* Exported from MasterCook *
Risotto
Recipe By : Melissa Sommercorn
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method - - - - - - - - - - - - - - - - - - - - - - - - - - 1/2 cup onion — chopped 1/2 teaspoon garlic — minced 2 tablespoons Olive oil 1 cup rice 4 cups chicken broth — heated 1 cup broccoli 1 tomato — diced 1/2 cup carrot — chopped 1 cup fontina or Muenster cheese — shredded 1/2 cup parmesan cheese 1/2 teaspoon dried basil (or 1 1/2 tsp fresh)
Saute the rice, onions, and garlic in olive oil 5 minutes, until rice is golden brown. Add 1 cup broth and simmer until absorbed.
Add another cup of broth and the broccoli to the rice mixture, simmer until liquid is absorbed, stirring constantly.
Add another cup of broth and simmer until liquid is absorbed.
Add last cup of broth, tomato, carrot, and cheeses. Cook and stir until creamy. Add basil, stir and cook one minute.
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Mom Grover’s White Chili
Posted on November 11, 2007
Filed Under Main Courses | Leave a Comment
Background:
I got this recipe from my very very good friend Jen. This is her mother’s recipe and according to Jen, everyone raves about how good it is. Of course, I just had to try it.
Preparation:
This is a pretty easy recipe with minimal measuring as most ingredients are added by the can-full.
Presentation:
This is chili was a little soupier than I expected. The more it simmered the thicker it got. It’s not completely white (since there are green chilies in it), but white is the dominate color.
Taste:
I can see why everyone raves about this chili. It is great. I am now a “raver” too. The taste is rich. This would be perfect on a cold or rainy day.
Rating:
****1/2 (out of 5).
Recipe:
* Exported from MasterCook *
Mom Grover’s White Chili
Recipe By : Mom Grover
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method - - - - - - - - - - - - - - - - - - - - - - - - - - 1 pound chicken breast — chopped 1 medium onion — diced 2 cans white beans (cannelini) — drained and washed 2 cans chopped green chilies 1 teaspoon Oregano 1/4 teaspoon Cayenne Pepper 1 teaspoon cumin 1 can chicken broth (~2 cups) 3/4 cup whipping cream 1 1/2 cups sour cream 1 teaspoon salt 1 teaspoon pepper
Cook chicken in oil. Remove when cooked through and saute onion. Add remaining ingredients and simmer. Enjoy.
Source:
“Jennifer Schwartz”
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About
Chef Mikey is a man that has no formal training but just loves to cook. He grew up around a family of cooks and learned to cook at an early age.Click here to learn more. -
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