Did you know that today is National Tempura Day? I tell ya, it’s getting hard to keep up with all of these food holidays, with one landing on nearly every single day of the year. Best to just find the ones you really love and celebrate those alone, I find. Luckily, this is one of them. I’ve only made tempura twice, but it went off without a hitch each time. It’s pretty easy and to tell you the truth, I don’t know what all the fuss is about. Whip up a simple batter, plunge your food into it and then let it fry, baby! Just remember that all of your ingredients need to be at room temperature when mixing, and then chill everything until you’re ready to cook, as the batter especially needs to be cold, cold, cold in order to work out. It’s so good it’s worth the wait, and you can use this same batter with just about any vegetable, shrimp, and chicken too. Whatever you use, it makes an especially good addition when you’re having your own Chinese night, making sweet n’ sour chicken, or fried rice!
Ingredients:
1 egg yolk 1 cup water 3/4 cup all-purpose flour 1/4 cup cornstarch, plus 2 tablespoons 1 1/2 pounds green beans, washed and trimmed
Directions:
1.) Preheat a deep fryer to 340 degrees Fahrenheit.
2.) Beat egg yolk and water together in a large bowl until they are thoroughly combined. Stir in the flour and cornstarch (very quickly) and stir only until the two are combined. Don’t worry about it if there are a few lumps in it. Chill batter in the fridge for 30 minutes.
3.) Working in batches so you don’t overcrowd the deep-fryer, quickly dip the green beans into the batter and then, using tongs, place them down into the deep-fryer. Cook until the beans are crisp and golden brown, which should take 1 to 2 minutes. When the beans are finished cooking, use a slotted spoon to take them out of the oil and then drain on paper towels.
Who ever first thought up Chicken and Waffles? I just heard of this food a few years ago and at first I have to admit, the thought of it didn’t do much for me. I mean really, chicken and waffles? But as I’ve watched more and more people make it, and more and more rave about it, it started getting to me. Surely all those people can’t be wrong. And ya know what? They’re not. Chicken and waffles is an outstanding dish, and because it’s a little sweet and a little salty, and a little bit breakfast, a little bit dinner, you can pair it with just about anything you choose. I highly recommend blackberries, not just because I’m always looking for places to stash them into, but also because the sour taste just gives you more element to the dish. I also threw some bacon on the plate to make it more appetizing for Brent (which wasn’t necessary – he loved the chicken and waffles!) However you eat it though, this is one that’s become famous for a reason. And if you’re hesitant, as I was, just trust me on this one.
Ingredients:
12 chicken drumsticks 1 1/2 cups all-purpose flour 1/2 cup cornstarch 3 large eggs 2 cups bread crumbs 1/2 cup freshly grated Parmesan cheese 3 tablespoons garlic powder 3 tablespoons paprika 3 tablespoons mustard powder 1 tablespoon chili powder 4 tablespoons olive oil Salt and pepper 8 fresh or frozen waffles
Directions:
1.) Preheat oven to 400 degrees Fahrenheit.
2.) Place flour and cornstarch in a large bowl, season with salt and pepper, and mix. In a separate bowl, beat eggs lightly. In a third bowl, place breadcrumbs, Parmesan cheese, garlic powder, paprika, mustard powder, and chili powder. Mix thoroughly.
3.) One by one, coat drumsticks in flour and cornstarch mixture and shake off excess. Dip into egg mixture, and then immediately into bread crumb mixture, making sure to coat thoroughly after each coat, and to shake off all excess.
4.) When all drumsticks are breaded, place onto a greased baking sheet and drizzle with olive oil. Bake in preheated oven for about 1 hour, turning halfway through cooking, until chicken is crunchy on the outside, and a deep golden brown.
5.) After chicken is finished cooking, take out of oven and let rest for about 10 minuets, covered if you choose.
6.) While chicken is resting, make waffles either with a fresh batter, or from frozen.
7.) Plate waffles on individual plates when finished, place chicken on top, and drizzle entire bit with maple syrup.
Braised short ribs are one of those dishes I’ve always wanted to make but for some reason, the grocery stores I visit never seem to have them. Imagine my delight this past weekend when browsing through the meat section, there they were. Deeply red short ribs, perfectly marbled with just the right amount of fat, and just waiting for me to take them home and do something delicious with them.
Wanting to make these absolutely perfect, I followed Chuck Hughes’ recipe – which, by the way, isn’t just a recipe for braised short ribs, but for an entire meal! I made it just the way he said (with the exception of putting garlic in the mashed seeing as how I forgot about mine in the oven and they burnt to a crisp,) and I also arranged it just the way he said. It was so fancy, in a house where fancy isn’t done all that often, that my husband even said we should have dressed up for dinner! I was tickled, and even more so when I tore into those ribs and they were falling apart tender, and such a good compliment to everything else on the plate.
Again, don’t worry about the cost of the meal. It’s not only worth it, but it’s also the price for the entire meal, and will feed at least six people.
Ingredients:
For the ribs: 3 large onions, roughly chopped 3 celery stalks, roughly chopped 4 large carrots, peeled and roughly chopped 3 beets, peeled and roughly chopped 3 heads of garlic, cut in half 2 sprigs fresh rosemary 2 sprigs fresh thyme 1 star anise 1 cinnamon stick 2 tablespoons canola oil 6 beef short ribs, with 2 to 3 ribs per piece 1 cup flour 2 bottles red wine (you can also substitute some or all of this with beef broth, the way I did) 2 tablespoons cocoa powder 1 cup brown sugar Handful of peppercorns Generous pinch of coarse salt Freshly ground black pepper
For the potatoes: 1 head garlic 1 tablespoon olive oil Several pinches of coarse salt Freshly ground black pepper 2 sprigs of rosemary 6 Yukon Gold potatoes, scrubbed but not peeled 1/3 cup butter 1 cup heavy cream
For the green beans: 1 pound green beans Water Salt 1 shallot, julienned 2 tablespoons butter
For the tomatoes: 1 package of cherry or cocktail tomatoes, still on the vine 1-2 cups olive oil 1/2 head garlic, sliced in half 2 springs fresh rosemary Salt
For the ribs:
1.) Preheat oven to 350 degrees Fahrenheit.
2.) Prepare all vegetables and place in a large bowl. Add herbs and spices, set aside.
3.) Cut ribs between the bones.
4.) Season ribs very well with coarse salt and dredge in flour until all sides are well coated.
5.) In a large Dutch oven, pour oil into pan and set over high heat. Sear all ribs on all sides until they are well browned all over (about 3 minutes per side.) Set aside.
6.) Turn heat down to medium-high and drop all vegetables into the same pan you browned the ribs in. Stir to pick up all the brown bits off the bottom, and cook until veggies are carmalized.
7.) Place meat back into pot and pour wine and/or beef broth over top. Make sure everything is covered. If not, fill with water until everything is.
8.) Sprinkle cocoa powder and brown sugar over top of the liquid and bring to a boil. Cover with lid or foil, and place in oven until meat is fork tender and falling apart (about 3 hours.)
9.) When ribs are finished, remove them from the oven, take them out of the pot, and place them on a platter, covered, to keep warm.
10.) Strain sauce into a different pan and boil rapidly until it’s reduced by half. When it’s reduced, add a bit of butter for sheen and flavour.
For the potatoes:
1.) Slice the top off a head of garlic, drizzle with olive oil, sprinkle with salt and pepper, and wrap in a foil packet. Roast for about one hour.
2.) Fill a large saucepan with water and add salt and potatoes.
3.) Bring to a boil, reduce heat and simmer, and simmer until they are fork-tender.
4.) Strain the potatoes and return potatoes to pot. Add butter and cream and mash well. Squeeze roasted cloves of garlic out of the paper skin and add to potatoes. Stir, and season with more salt and pepper if needed.
For the green beans:
1.) Clean the beans and blanch them in a pot of salted boiling water for about one minute.
2.) Drain and immerse in an ice bath to stop the cooking. Drain again.
3.) In a large skillet on medium-high heat, add butter and shallot; stir to soften. Add beans and then toss so that all beans are warmed through. Season with salt and pepper.
For the tomatoes:
1.) In a sauce pan, bring olive oil up to about 325 degrees Fahrenheit, just below the frying point. The oil just barely cover the potatoes.
2.) Season the oil with salt and pepper, and add the garlic to the oil.
3.) Carefully place the tomatoes into the oil poach until they swell slightly and nearly burst.
To assemble:
1.) Place a mound of mashed potatoes on the plate and flatten slightly.
2.) Place 2 or 3 short ribs on top.
4.) Place a small handful of green beans over beef, and top with tomatoes.
A weird thing happened to me after Christmas break this year. I had the honour of having most of my family over to my house on Christmas Day, and I cooked up a big gorgeous turkey for us to indulge in. Afterwards of course, I scooped up all the remaining bones, put them into a bag, and threw them into a freezer to be made into a wonderful soup once everything calmed down a bit. Well, make the stock I did. But something totally unexpected – and totally weird – happened when I put it in the fridge. It turned to jelly!! Not just the top layer (where fat usually sits and hardens,) but the entire thing! So naturally, I had to find out why this happened. And more importantly, was it still okay to eat?
It turns out that if your turkey stock turns into a jelly-like consistency after it’s been cooled in the fridge, you’ve made your stock perfectly. Apparently the bones have collagen inside of them, and when you simmer that collagen for a long time, it breaks down into gelatin. I’ve also read that this is the goal you’re trying to achieve with stock. Fortunately as I found out, once you bring that stock back up to temperature, the gelatin will melt and you’ll not only have a simmering potful of liquid stock – but it will be super rich and flavourful too. If you bring your stock up to a simmer and it’s still too tight for you, just dilute it with some water and it should become that rich flowing stock once again.
Now, I’ve made chicken stock about five thousand times, and this has never happened to me with chicken bones. Maybe because they’re smaller? I have no idea. But maybe it’s because I didn’t simmer it long enough for the collagen to turn into gelatin. I have also read that the more you reduce or simmer the stock, the more it will tighten up into gelatin.
This casserole was sent my way via my mom, who finds some pretty fantastic stuff from around the Web. When I made it, my kids were instantly in love and have asked for it repeatedly since. If you feel strongly about not using canned soups or mixes in your home cooking, substitute the cream of chicken soup with a bechamel made with equal parts of chicken stock and milk. Also, keep in mind that this is not a recipe that freezes well. The chips turn to mush, and make the entire thing much less appealing. That just means that when you make this, you’ll have to eat all of it up that day. It’s pretty good, so that’s not hard to do.
Ingredients:
2 cups chicken, cooked and shredded (about 2 breasts) 2 cups Mexican or taco cheese, divided 1 can cream of chicken soup 1/2 cup milk 1/2 cup sour cream 1 can diced tomatoes 1/2 packet taco seasoning 1 large bag Doritos Shredded lettuce (optional) Diced tomatoes (optional)
Directions:
1.) Preheat oven to 350 degrees and grease a 2-quart casserole dish.
2.) In a large bowl mix together shredded chicken, 1 cup of the cheese, cream of chicken soup (or substitute), milk, sour cream, can of tomatoes, and taco seasoning. Mix well.
3.) Place a layer of Doritos chips along the bottom of the casserole dish. Top with a layer of the chicken mixture. Top with remaining cheese. If desired, and if you have any left, add a layer of Doritos chips on top.
4.) Cover with aluminum foil and bake in the preheated oven for 25-30 minutes until it’s hot and bubbling. Remove from the oven, top with shredded lettuce and tomatoes if you choose.
You can take just about any vegetable and stuff it with just about anything and I’ll love it. The same is true for these tomatoes (I know, I know, tomatoes are actually a fruit!) The things I stuffed these with are just the items I happened to have on hand, but you can use anything you want. Just remember that if you’re using meat, you should cook it before you stuff it into the tomatoes; and you should try to use bread crumbs on top as they add some texture and give them a nice golden brown colour on top.
Ingredients:
4 large field tomatoes 1 green pepper, chopped 1 red onion, diced 1 clove garlic, minced 1 cup chopped mushrooms 1/4 cup Parmesan cheese 1/4 cup bread crumbs 4 tablespoons olive oil, plus 2
Directions:
1.) Preheat the oven to 375 degrees. Using a paring knife, cut out the core and the middle of each tomato, leaving about an inch around the edges.
2.) In a medium-sized skillet, heat two tablespoons of olive oil over medium heat. Add chopped mushrooms and cook until mushrooms are brown and carmalized.
3.) In a large bowl mix together the green pepper, red onion, clove of garlic, and mushrooms. Mix so that all ingredients are thoroughly combined. Stuff this mixture evenly into the hollowed tomatoes.
4.) In a small bowl, mix together the Parmesan cheese and the bread crumbs. Top each tomato with this mixture.
5.) Place the tomatoes on a baking sheet or in a casserole dish and place them into the preheated oven. Bake for 25-30 minutes, until the tops are golden brown and the skins of the tomato are just starting to split. Remove from oven.
I had taken some chicken drumsticks out of the freezer one day, not knowing for most of the day what I had planned to do with them. I did a quick search when I just couldn’t go on being indecisive any longer, and had to get dinner onto the table. The A Spicy Perspective blog had this fantastic recipe and not only did I make that night, our daughter, Maddie, asks me to make it all the time. It’s something that’s super delicious, and cooks up in almost no time.
I’ve always kept all the measurements the same, but used only about 10 drumsticks at a time. Even as much as we love this one, 20′s still a lot for us to eat! The original recipe also calls for pineapple juice, something I just don’t usually have on hand. I always substitute it with orange juice, and it’s really good!
Ingredients:
10 chicken drumsticks 1/3 cup flour 3 tablespoons corn starch 1 tablespoon salt 3 1/2 cups orange juice 1 cup brown sugar 1/4 cup soy sauce 2 tablespoons fresh ginger, grated 3 large cloves garlic, minced 1/4 cup – 1/2 cup sriracha chili sauce (depending on how hot you like it)
Directions:
1.) Preheat the oven to 450 degrees Fahrenheit. Line a rimmed baking sheet with aluminum foil, spray with non-stick cooking spray and set aside.
2.) Mix the flour, corn starch and salt together in a bowl. Rinse the drumsticks and pat dry with paper towels. One by one, roll the drumsticks in the flour and corn starch mixture and place on baking sheet in individual rows.
3.) Place in the oven and bake drumsticks for 15 minutes, then flip and bake for 15 minutes more.
4.) Meanwhile, pour the orange juice and all remaining ingredients in a sauce pot. Bring the sauce to a boil, reduce heat, and simmer for 30 minutes, stirring occasionally.
5.) After drumsticks have been baking for 30 minutes and sauce is cooked, remove chicken from oven and pour sauce entirely over each drumstick.
6.) Place chicken back in the oven and bake for another 20 minutes until the sauce has thickened and chicken is nice and sticky.
I think roasted potatoes was one of those things I made even when I first started cooking. They were so easy. Wash and cut up some taters, toss them with oil, salt, and herbs, put them in the oven, and you’re done. Do you know that this is actually the wrong way to make roasted potatoes? Jamie Oliver recently did roasted potatoes on one of his shows, and they are simply amazing. It involves parboiling, chuffing, dressing, and roasting, but it really doesn’t take much more time than just simply roasting them. And while I still love my baked and mashed potatoes, I have to say, these have become my very favourite. I made these for the holidays and had rosemary and sage on hand, but you can use whatever fresh hearty herbs you’d like.
Ingredients:
8 potatoes peeled and washed 4 tablespoons olive oil 2 sprigs rosemary 1 sprig sage Salt Pepper
Directions:
1.) Preheat oven to 350 degrees Fahrenheit.
2.) Place potatoes in a large pot of salted water. Bring up to a boil and parboil just until the potatoes are fork-tender.
3.) Drain potatoes in a colander and let them air-dry for about 3 minutes, until the potatoes start to get a glossy sheen to them.
4.) With the potatoes still in the colander, toss them around and “chuff” them a bit (Jamie’s word.) They should start to break up a bit around the edges, which will give you tons of crispy surface area.
5.) Place chuffed potatoes in a large bowl and cover with olive oil, salt and pepper. Give another toss gently, and place them in a casserole dish.
6.) Place in preheated oven for about 35 minutes, until the potatoes just begin to brown.
7.) When cooking time is up, pull potatoes out of the oven and increase the temperature to 450 degrees Fahrenheit.
8.) Tear the sprigs of herbs over the potatoes, distributing all the herbs pretty evenly over the potatoes.
9.) Place potatoes back in the oven and allow them to roast at the high heat for about another 20 minutes, or until they are utterly golden brown and smell amazing.
Pita chips and potato chips are really delicious when you make them at home. But when you need a snack that’s even easier to make than those two, and won’t leave you feeling guilty for eating them all in one sitting, these radish chips are a real treat. I made them for myself to get me through a long day of cooking, and my girls came in just as I was taking them out of the oven. I let them try some, thinking they’d leave them alone after that, and they ended up eating the whole bowl. Guess next time I’ll have to make a double batch.
Ingredients:
1 bunch of radishes (about 10) 1 teaspoon chili powder 1 teaspoon garlic powder 1/2 teaspoon paprika Salt Pepper 1 tablespoon olive oil
Directions:
1.) Preheat oven to 350 degrees Fahrenheit.
2.) Slice radishes very thinly, using a mandolin if needed. Place in a medium-sized bowl and drizzle olive oil over top.
3.) In a small bowl combine chili powder, garlic powder, paprika, salt and pepper. Sprinkle this over top of the radishes and toss to completely coat.
4.) Spread radishes out in a single layer on a baking sheet and place in the oven. Bake for 10 minutes, then flip and bake for about another 10 minutes, until radishes are browned and crisp.
While I gave you a very healthy snack recipe yesterday, today marks exactly one week until Super Bowl Sunday, and I have a feeling those radish chips just won’t satisfy a grease-craving crowd. If you’re still searching for awesome appetizers to serve during the game, these potato chips and dip are things that everyone always love. The chips do take some time, but be sure to make lots. I’m not kidding when I say they go quick! They can also be quite salty, as I season after each batch comes out of the fryer. If you want to tone down the salt a bit, season every other batch, drain, and then toss them in with the rest of the cooked batches and give a good toss.
I don’t know when I learned to make potato chips. I’ve been doing it for a while. The dip recipe I tried for the first time last summer when I attended a potluck barbecue, and it comes from Alton Brown.
Ingredients:
For the chips:
12 potatoes, scrubbed clean and thinly sliced with a mandolin About 8 cups of vegetable oil, for frying Salt
1.) Place the potato slices in a large bowl (or two) of ice water. Allow them to sit, completely covered by water, for at least an hour, but as many as three.
2.) Drain potatoes completely on paper towels after they have been iced. Lay them flat in a single file on paper towels, and then dab dry. Allow them to sit and air dry for at least 30 minutes longer.
3.) Place the oil for frying in a large Dutch oven or deep-fryer and bring to a temperature of 375 degrees Fahrenheit. In batches, fry potatoes for about 5 – 7 minutes (depending on how big your batch and fryer) until they turn crisp and golden brown. Using a spider or slotted spoon, remove from fryer, drain on paper towel, and season with salt. Set aside in a large bowl and repeat with remaining potato slices, frying in batches, draining, and seasoning. The chips can be served right away, or stored in an airtight container for up to a week. You may need to crisp them in the oven for just a few minutes after storing.
4.) When all of the potatoes have been fried (you don’t want to be doing anything else during that time,) start making the dip. Add two tablespoons of olive oil to a skillet over medium heat. When oil is hot add diced onions and salt.
5.) Cook the onions until they are soft and carmalized, about 20 minutes. Remove from heat and set aside to cool.
6.) Combine the rest of the ingredients in a medium-sized bowl and mix thoroughly. Add cooled onions, and mix once again. (At this point, I always blend it all up with an immersion blender. That’s my own preference, not Alton’s requirement, but I like my dip smooth.)
7.) Place the dip in the fridge for at least half an hour before serving, and stir again before placing on the table.
