How to make pizza dough from scratch

This recipe is a 2 day process. The first thing you're going to make is the sponge for the dough and then the dough itself. You can use this dough recipe to make pizzas [duh, lol], strombolis, and you can use it for the Broccoli and Ricotta Calzone recipe. Let's get started.

Day 1:
[Sponge]

• 1 c lukewarm water
• 1/4 oz active dry yeast
• 1 c all-purpose flour

Put water in mixer bowl, sprinkle half of the yeast [reserve the rest for the dough] and 1/4 tsp flour over water. Let stand until yeast dissolved and look spongy, about 4 minutes.

1. Add remaining flour, whisk until smooth, scrape down bowl. Cover with a plastic wrap. Rest at room temperature overnight, about 12 hours.

Day 2:

[Dough]

• 1 1/2 c lukewarm water
• 2 tsp ground sea salt
• reserved yeast 
• 6 c all-purpose flour

1. Add water, salt, reserved yeast, flour [1 cup at a time], in mixer, beating with a dough hook to blend [If you don't have a mixer with a dough hook, a food processor should work].
2. Beat until the dough is smooth and comes cleanly away from the bowl, about 15 minutes. If dough is too sticky, beat in more flour [about 1/4 cup] at a time. Scrape onto a floured surface. Knead into a smooth ball.
3. Brush inside large bowl with oil. Add dough ball, turning over to coat. Cover with plastic wrap and chill [1 hour]. Remove plastic and punch down the dough.
4. Cut into 8 equal pieces. Knead into smooth balls. Arrange 4 balls on flour dusted table, cover loosely with kitchen towel, let rise until almost doubled [1 hour].
5. Preheat oven to 500F. Work 1 ball at a time. Dust dough with flour as you stretch it. Shape dough ball into 5 inch round, then gently stretch and roll it out into a 9 inch round.
6. Sprinkle large baking sheet with cornmeal. Put dough on top, brush lightly with oil. Top as desired and slide into oven.
7. Bake until crush is crisp brown and check underside [about 14 minutes].

Broccoli and Ricotta Calzone

You can serve these calzones with a side of marinara sauce..Yum yum. This recipe serves 4.

Ingredients

• 1/2 lbs broccoli florets, blanched and shocked
• 20 oz pizza dough [4 balls - 5 oz each]
• 8 1/8 oz ricotta cheese
• 3/4 oz parmesan cheese, shredded
• 1/16 tsp black pepper
• 1/16 tsp garlic powder
• 1/16 oz whole egg
• 1/8 oz water
• 1/4 tbsp Italian herbs
• 1/4 qt marinara
• 1/16 lbs or 1 oz shredded parmesan for garnish

Directions

1. Flatten dough balls into rounds.
2. Blend cheese and spices together. Portion 2 oz [with a #16 scooper] of cheese mix onto one-half of flattened dough ball. Smooth filling slightly, leaving 1/2 inch border.
3. Distribute 1/2 c or 1 3/4 oz of broccoli over cheese. Brush edges of dough with water. Fold over filling, crimp edges to seal tightly.
4. Mix eggs and water. Brush over top of calzones. sprinkle with herbs. Bake at 350F for 18-25 minutes or until the therometer reads 185F.
5. Serve with 2 oz of warm marinara sauce topped on the calzones and garnished with parmesan cheese.

Mixed Greens Salad with Pears, Walnut, and Bleu Cheese

Ingredients

• 3/4 # or 12 oz mixed greens, washed and dried
• 3 oz port wine vinaigrette
• 9 oz pears, quartered
• 7/8 oz walnuts, whole and toasted
• 7/8 oz crumbled bleu cheese

Directions

1. Toss 2 oz lettuce with 1 tbsp vinaigrette and place on a chilled plate. Top with 1 1/2 oz pear, 1 tbsp of walnuts, and bleu cheese.

Baked Halibut, Rosemary Roasted Veggies, and Cheddar Cauliflower

I didn't include the recipe for the cheddar cauliflower because I felt that it would be very simple to make, but I'll probably post the recipe up later anyhow.

Baked Halibut: serves 2

Ingredients:

• 2 ea halibut steak [5-6 oz each]
• 1 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• 1/4c chopped celery leaves
• 1/4c finely chopped red onions
• 1/2 tsp ground black pepper
• 1/4 tsp kosher salt

Directions:

1. Preheat oven to 400°F. Line a 9X13 inch dish tray with foil, allow enough extra on each end to fold and seal into a pouch. Place halibut in the foil.
2. Mix oil, juice, celery leave, onion, pepper, and salt in a small bowl, spoon evenly over the halibut. Seal the foil. Bake at 300°F in oven or heated grill for 15 minutes.

Rosemary Roasted Veggies  serves: 6

Ingredients:

• 1/2 each butternut squash, cubed
• 1 ea red bell pepper, seeded and diced
• 1/2 ea sweet potatoes, peeled and cubed
• 1 1/2 ea yukon gold potatoes, cubed
• 1/2 ea red onion, quartered
• 1/2 tbsp chopped thyme
• 1 tbsp chopped rosemary
• 1/8 c olive oil
• 1 tbsp balsamic vinegar
• 1 tsp kosher salt
• 1/2 tsp black pepper

Directions:

1. Preheat oven to 475°F. 
2. In large bowl, mix squash, bell pepper, and both potatoes. Separate the onion quarters into pieces, then add to the mix.
3. In small bowl, mix thyme, rosemary, olive oil, balsamic vinegar, salt, and pepper. Toss with veggies until well coated. Spread evenly on large roast pan.
4. Roast for 35-40 minutes, stir every 10 minutes or until veggies are cooked through and browned.

How to oblique a carrot

As you know, I'm a current culinary student [@ L'École Culinaire-Memphis]. This is my chef instructor, Chef Mullins, who demonstrates how to cut a carrot in oblique shapes. [Sorry for the ear piercing noise, a person from the next class was using the prep sink]!

Want to make a tasty syrup to compliment your ice cream?

 So, i was playing around in the kitchen the other day and I decided to create something so simple, and easy, but tasty. So, I decided to make a pictorial recipe and show you my outcome. Be mindful that you can try this with ANY thing. You can use soda, flavored tea [tea? I've tried it and its quite good]. So, this is what i did:

1. I used about 1/4 cup of sugar

2. I used about 1/2 cup of Cherry Dr. Pepper [ I couldn't find the can, lol, so I took a pic of my hub's Pepsi can instead]. Now after you have the two mixed in a saucepan, bring to a boil and then simmer. You don't want to let the sugar burn, so you'll have to keep a close eye on it. Let the mixture reduced. It'll start thickening up and you can do a nappe to check for your desired consistency.

3. Pick out your ice cream while the syrup is reducing.

4. This is the outcome of my syrup, which I named Cherry Dr. Pepper syrup

<<< Here's the syrup on ice cream. Its not really  sweet and it doesn't leave a funky aftertaste in your mouth. Try and let me know what you think!

Italian Wedding Soup

Ingredients

[meatballs]

• 1/2 lbs extra lean ground beef
• 1/4 lbs ground veal
• 1/4 c bread crumbs
• 1/2 tbsp parsley, finely chopped
• 1/2 tbsp oregano, finely chopped
• 1/4 tsp garlic powder

[soup]

• 1/2 oz olive oil
• 1 ea onion, chopped
• 1 clove garlic, chopped
• 6 c chicken stock, low sodium
• 1 ea carrots, 1-inch julienne
• 1 tbsp oregano, chopped
•  1 1/2 c spinach, shredded
• 35 ea meatballs
• 1 c chicken, cooked and cubed
• 1/2 c acini di pepe pasta
• to taste salt and pepper
• 3/4 c grated Parmesan cheese

Directions

[meatballs]

1. Preheat oven at 350 F. Mix all the ingredients. Shape into 1 inch balls and put on baking sheet. Bake for 10 minutes are 'til reads 160F, turning once. Remove and put on a towel to drain. Makes about 35.

[soup]

1. Heat oil in stockpot over medium-heat. Add onion and garlic. Saute 'til translucent. Add chicken stock, carrot and oregano. Cook for 5 minutes. Add spinach, meatballs, chicken, pasta, salt and pepper.
2. Cook until pasta is cooked and meatballs are heated through, about 10 minutes. Serve in a soup bowl topped with 2 tbsp of Parmesan.

Steak Pizziole

Ingredients

• 3 tbsp AP flour
• 2 tbsp grated Parmesan cheese
• 1/4 tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 lbs eye of round steak, fat removed, cut into 6 pieces
• 1 tbsp vegetable oil
• 1 ea onion, sliced
• 1 ea of red and green bell peppers, sliced
• 8 oz mushrooms, quartered
• 2 ea potatoes, unpeeled and sliced
• 29 oz canned, diced tomatoes
• 1 tsp soy sauce

Directions

1. Mix flour, cheese, black pepper, garlic powder, oregano, and basil in a shallow container. Add the steak and toss to coat.
2. Heat oil in an extra large saute pan over medium-high heat. Add steak and onion, brown the steak for 3-4 minutes on each side. Stir in peppers, mushrooms, potatoes, tomatoes, and soy sauce. Cover and simmer for 30 minutes or until the potatoes are fork tender.
3. Serve with brown rice pilaf.

Servings:  6

Black Eyed Peas Salad

Ingredients

• 5 oz frozen black eyed peas or canned, cooked black eyed peas
• 1/4 c coarsely shredded carrots
• 1/8 c thinly sliced celery
• 1 tbsp chopped parsley
• 1/2 tbsp dijon mustard
• 1/2 tbsp white wine vinegar
• 1 tsp vegetable oil
• 1/8 tsp sugar
• 1/8 tsp garlic powder
• 4 romaine lettuce leaves

Directions

1. Cook peas according to the package direction. Cooking only 25 minutes, omit the salt and fat. Drain well. If you're using the canned-already cooked peas, just drain and rinse the peas really good.
2. Mix peas, carrots, and all other ingredients [except the lettuce] in a medium bowl. Toss gently. 
3. To serve, spoon mixture into a lettuce lined bowl or like I did, make little lettuce wrap and drizzle some basic vinaigrette on top.

How to Zest, Peel, Slice, and Section an Orange

Californian regional cuisine: yum yum

 This was also made yesterday in class and boy, was it yummy. You have a whole feast on one plate.
You have a Maple-Soy Glazed Fish w/ Avocado, Orange, Fennel, and Avocado Salad, and Black Sesame Rice [under the fish]. I have all 3 recipes for this feast. If you've never been to California [I haven't], they have a wide selection of different cultural cuisine [like many other states]. Are you ready to get started?

 This picture is the cooked maple-soy glazed. Its not completely thicken because when you put it on the fish and put it the broiler, the glaze will thicken there. So, below will be the recipe to the fish and glaze.

Maple Soy Glazed Fish w/ Avocado [serves:2]
1/3 cup rice vinegar
1/4 c soy sauce
1/4c dry sherry
1/4 c maple syrup
12 oz white seabass or Halibut [2 portions 6 oz each] or just 1-6 oz white fish
1 oz vegetable oil [for searing the fish]
1/2 ea avocado
1 tsp lemon juice
1 tsp olive oil
To Taste salt and pepper

Maple- Soy Glaze
Briskly simmer the vinegar, soy sauce, sherry, and maple in a small saucepan over moderate low. Heat until its reduced to about 1/3 cup [about 20-25 minutes]. Keep warm. You must keep your eye on this glaze or it will burn.

Avocado

Quarter the avocado lengthwise, then pit and peel. Cut lengthwise into 1/2 inch thick slices, then gently toss with lemon juice, salt and pepper in a small bowl. Set aside.

The Fish

Preheat broiler. Season fish with salt and pepper. Sear fish presentation side [the side where the skin is left on the fish] down in a med-high heat with 2 tbsp of vegetable oil. Line a medium sheet pan with foil. Separate about 1/4 cup of the glaze to use after cooking. Arrange the fillets, skin side down, in 1 layer on the sheet pan. Spoon about 1/3 of the glaze over the fillet, then spread with back of spoon to coat evenly. Apply 1/2 of the reserved glaze and broil the fish for 5-6 inches from the heat without turning for 1 minute. Remove pan from the broiler and coat with another layer of glaze. You can serve this recipe with a side of Orange Fennel Avocado Salad.

Orange Fennel Avocado Salad [serves: 2]

3/4 tbsp white wine vinegar

To Taste salt and pepper

1 oz olive oil

1 ea orange, peeled and sectioned

1/2 ea fennel bulb, sliced thin

1/2 ea avocado, sliced

Whisk together the vinegar, salt and pepper in a large bowl until salt is dissolved, then add oil. Whisk until well combined. Toss in the orange segments, fennel, and avocado slices in to the bowl and gently combine well.

You want to be careful to make sure the rice doesn't stick to the pot like what I did in the photo.[lol]. The rice used in this recipe is called the Forbidden Rice, which is a black rice from China that was once only served to the Emperor and everyone else was forbidden to eat it. You can also substitute forbidden rice with purple sticky rice [native to Thailand] which is sweeter, sticky and shiny. :)

Black Sesame Rice  [serves: 4]
3/4 c Forbidden rice or purple sticky rice
1 1/2 c chicken stock
To taste salt and pepper
2 tbsp sesame oil

In a 1-1/2-2 quart heavy saucepan, pour in the rice first and then the chicken stock. Bring up to a boil. Cover and cook over low heat until tender and most of the water is evaporated [30 minutes].
Remove rice from heat, let stand, covered for 10 minutes. Fluff with a fork and then stir gently in sesame oil and season with salt and pepper to taste.

Cioppino

A classmate and myself created this in class yesterday. It's a Italian fisherman soup. I hope you enjoy it.

Ingredients

• 1/2 ea fennel bulb, sliced thin
• 1/2 ea onion, diced
• 2 ea garlic clove, sliced thin
• 1 ea bay leaf
• 3/4 tsp thyme, chopped
• 1/16 tsp crushed red pepper flakes
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 14 oz crushed tomatoes in juice
• 3/4 c water
• 1/2 c red wine
• 4 oz clam juice
• 8 oz white seabass or halibut, cut into 2 inch cubes
• 8 oz mussels, live in shell.

Remember to always tap the mussels to make sure its alive. It'll open and closed back up. Also, take the beards of them as well.

Directions

1. Heat oil in a 5-6 quart pot over medium-high heat until it shimmers [whisps of smoke], stir in fennel, onion, garlic, bay leaf, thyme, red pepper flakes, and salt & pepper.
2. Cook, covered, over medium heat, stirring once or twice, until the vegs begin to soften [4 minutes].
3. In a separate saute pan, over med-high heat, sear the fish to develope a little color and flavor. Remove and reserve. [You want to make sure the fish is patted completely dried, if not, it will poach in the pan because of the water instead of searing].
4. Add tomatoes with their juice, water, wine, clam juice and boil, covered for 20 minutes. Gently stir in the cooked vegs. Cook, uncovered until the fish is just cooked through and mussels are open wide [4-6 minutes. Discard the bay leaf. [If the mussel is not opened, toss it in the garbage.]

A short memo!

In class today, we've made some interesting foods. American regional [Californian regions] and I have pictures and recipes to give your guys. So, when I get home [i'm at school right now], I'll post it!!

Tomato Soup

Ingredients

• 2lb of ripe tomatoes
• 1 onion 
• 1 small carrot
• 2 tbsp oil
• 2 teaspoon of tomato puree
• pinch of sugar
• 2 bay leaves
• 1.2 litres of vegetable stock 

Method

1. Take the stalk from the tomatoes. chop the tomatoes into quarters and remove the seeds and core. 
2. Finely chop the carrot and onion 
3. Heat the oil in a heavy bottom pan on low. add the carrots and onions. cook untill soft and have slight color. ( roughly 10 mins)
4. Add the puree , tomatoes, sugar and the bay leaves and stir 
5. Put the lid on and let them cook on low for 10 mins occasionaly shaking the pan to prevent sticking 
6. Pour in the stock slow while stiring. Bring to the boil then simmer for 25 mins . stir occasionaly.
7. Take off the heat and take out the bay leaves. put the rest in a blender and blend till smooth 
8. You can freeze the soup for up to 3 months . 
9. Serve with a swirl of cream.

Serves 4 

Toad in the hole with onion gravy

For the Toad in the hole 

•  75g plain flour
• 1 large egg
• 75 ml milk 
• salt and pepper 
• 2 sausages Per Person

For the onion gravy 

• 2 medium onions, peeled and thinky sliced
• 750ml beef stock
• 4 tsp corn starch/corn flour
• 4 tsp cold water
• Salt and black pepper

Directions

1. Heat oven to 180C and roast the sausages until brown 
2. Make the batter by sieving the flour into abowl beat the eggs into the flour and add the milk mix well to get the air into it.
3. Take the sausage out of the oven and pour on the Batter place back in the oven and cook till brown and the batter has rose (around 20 mins)
4. chop the onions and add to the beef stock to boil 
5. Mix the corn flour and the cold water into a paste and add to the onion and stock stir till thickened 
6. Serve hot either on it's own or as i prefer with mashed potatoes and vegetables

New lessons coming soon!

Hopefully sometimes this week, I'll be posting new lessons and get this blog tab situation fixed [fingers crossed].
But, you can sure to look forward to learning how to dice, mince, chop, and slice. I'm hoping to get more contributors and followers to the site. Also, I'm hoping to add at least 4 to 5 recipes a day. Not sure if I'll be able to, but one can try right? I hope you enjoy the recipes and the lessons that are on the site as of now. There are so much more to come. I should have the Teas and Gardening tabs updated soon. Please check out the Resource tab, I've added some links for you guys to check out! Spread the word of  Cooking Arrangements.

Have a great day!!

Hugs and Bubbles,
Erica

Something simple, yet delicious.

What to do with Rhubarb? You can make a dessert or an appetizer! This is my own personal recipe that I've posted on BigOven.com [under THEdorkies, lol]. It's easy, simple and delicious. Try it and tell me what you think!

[photo  from ecoki.com]

Rhubarb and Cottage Cheese Crostini

Ingredients

• 1-2 rhubarb stalk, small diced
• 1/4 cup sugar
• 1/2 cup water
• 5-6 baguette breads, sliced diagonally 1/2 inch thick or use pre-made crostinis
• 1 oz olive oil
• 5-6 oz cottage cheese

Directions

1. In a small saucepan, add the water and rhubarb. Bring up to a boil, then simmer for 5-6 minutes or until soften or tender.
2. Add the sugar and stir without mashing the rhubarb.
3. On a baking sheet, place the baguettes in a uniformed line. Oil the breads with the olive oil. Toast in the oven at 250ºF for 5-6 minutes
   to your liking.
4. Spread the cottage cheese on the toasted bread and add a spoonful of the sweetened rhubarb on top.

Need a dessert for the Fourth of July? Try this!

[photo from oprah.com]

**Side Note: This recipe contains alcohol. For your liking, you can omit the alcohol in this recipe.**

Ingredients

• 6 oz fresh berries [strawberry, blueberry, and raspberry]
• 2 oz brown sugar
• 2 oz cranberry juice
• 2 oz orange juice
• 2 oz honey
• 1 tbsp Chambord
• 1 tbsp brandy
• 1 tbsp orange zest
• 1/2 each cinnamon stick
• 2 each cloves

Directions

1. Combine the berries, brown sugar, the juices, Chambord, and brandy in a suitable non-reactive pan.
2. Bring to a simmer over moderate heat. Immediately strain the berries of of the syrup, but reserve the syrup. Set it aside.
3. Put the berries in a bowl and let it chill in the refrigerator.
4. Return the syrup to the pan and add the orange zest, cinnamon stick, and cloves. Bring to a simmer again and cook gently
   until thickened enough to coat the back a of a spoon [nappe].
5. Strain the syrup again and discard the zest and spices. Put in the refrigerator to chill.
6. When both syrup and berries are cold, mix them together and stir gently.

Grilled Veggie Lasagna

[photo from sunfare.com]

Ingredients

• 4 oz grilled eggplant
• 4 oz grilled zucchini
• 4 oz grilled, red pepper
• 4 oz sliced onion, caramelized
• 6 oz ricotta cheese
• 2 oz goat cheese
• 1 oz Parmesan cheese, grated
• 2 eggs
• 1/4 tsp chopped basil
• 1/4 tsp chopped oregano
• 1/4 tsp chopped thyme
• 1/4 tsp chopped parsley
• To taste salt and pepper
• as needed, store bought lasagna pasta [optional]
• 6 oz tomato sauce, optional

Directions

Side note: If you don't have a pasta machine, use store bought lasagna pasta.

1. Make the pasta dough and cut into sheets to fit the pasta pan or loaf pan.
2. Slice the eggplant and zucchini lengthwise [1/4 inch thick], brush with oil and grill until tender and done.
3. Grill the peppers whole, place in bowl and cover with plastic wrap for 20 minutes. Unwrap and peel the peppers.
   Caramelize the onions in a saute pan and reserve.
4. Mix your cheeses, eggs, herbs, salt and pepper.
5. Place pasta sheet in bottom of loaf pan. Add the eggplant and then about 3 oz of cheese mix and 1 oz of the caramelized onions.
6. Place another pasta sheet on top of that and continue layering the lasagna.
7. Sprinkle the top with a little more Parmesan and bake @ 350ºF [176.7ºC]  for 30-40 minutes.
8. Pour tomato sauce on a plate and place the finished lasagna on top.

BBQ Shrimp- New Orleans Styled

[photo from bbqreport.com]

Ingredients

• 1 tbsp clarified butter
• 4 each garlic clove, minced [divide]
• 12 each shrimp, peeled and deveined
• 4oz shrimp stock
• 1 oz worcestershire sauce
• 1 tbsp lemon juice
• 1/2 tbsp tomato paste
• 1 oz tabasco sauce
• 1/4 tsp cayenne pepper
• 1/8 tsp paprika
• 1 tbsp whole butter

Ingredients

[Shrimp]

1. Heat clarified butter in a large saute pan over medium high heat. Add the 2 ea. minced garlic and stir for 30 seconds.
   Sprinkle shrimp with salt and pepper. Add shrimp to the pan, saute until opaque in the center [about 3 minutes], do not overcook.
2. Remove shrimp and put in a bowl covered with plastic wrap.

[Sauce]

1. Deglaze the pan with shrimp stock and add all the remaining ingredients, except for the whole butter. Simmer for 5 minutes to blend the flavors.
2. Add butter and whisk until sauce thickens and is smooth [about 2 minutes].
3. Add shrimp to the sauce, simmer until heated through and coated well. Serve immediately.

Raspberry Vinaigrette

If you going to using vinaigrette in your salads instead of dressing, be sure to toss the salad with the vinaigrette mixed in it.

Ingredients:

• 4 oz raspberry thyme vinegar
• 3/4 tbsp lemon juice
• 1/2 tbsp fresh thyme, chopped
• 1/4 tbsp salt 
• 1/4 tbsp black pepper
• 1/4 tbsp minced garlic
• 1 oz honey
• 2 oz raspberries, pureed and strained
• 3 oz olive oil
• 1/2 cup salad oil [or vegetable oil]

Directions

1. In a mixing bowl, whisk together vinegar, lemon juice, thyme, salt, pepper, garlic, honey, and raspberries. Mix well.
2. Combine the two oils and gradually whisk into the raspberry mix. Mix well. Store covered in refrigeration.

If you don't want to use a whisk and bowl, use a blender or mix all the ingredients in a mason jar and give it a good shake.

The new CA: Cooking Arrangements logo!!

This is the new logo for Cooking Arrangements!! It is now featured on our twitter page. You can follow:

@CookingArrgment

I'm soooo excited. So, be sure to follow and I'll give you an update when the facebook page is done.

Homemade Mayonnaise

[photo from happycheesecake.com]

Let's say that you really need some mayo, but doesn't have the cash or time to get any. However, you do have a few of the

basic ingredients to make it! I know that when you go to the grocery store and the packaged mayo is a creamy white color,

well, that mayo has been processed or more water has been added to it. Homemade mayo has a lemony yellow color, but if you 

keep adding water, the color gets lighter and eventually whitish. I hope you enjoy this mayo and use it on any tasty 

sandwich!

Ingredients 

• 2 each large egg yolks
• 1/2 tsp salt
• 1/2 tsp white pepper
• 1/2 tsp dry mustard
• 1 tsp white wine vinegar
• 1 tsp lemon juice
• as needed, cold water
• 12 oz vegetable oil

Directions

1. In a non-reactive mixing bowl, combine the egg yolks, salt, white pepper, dry mustard, vinegar, and lemon juice.
2. Rapidly whisk until the mixture is lemony colored, frothy, and will nappe.
3. Gradually add the vegetable oil while whisking to form an emulsion.
4. Once emulsified, incorporate the rest of the oil more quickly to avoid over whisking and causing a metallic reaction
5. in the sauce.
6. If necessary, adjust consistency with cold water.

How to make "Clarified Butter"

1. Slowly warm the butter in a saucepan over low heat without boiling. As the butter melts, the milk solids will rise to the top as a foam and the water sinks to the bottom.
2. When the butter is completely melted, skim the milk solids [foam] off the top.
3. When all of the milk solids [foam] have been removed, using a ladle, move the butterfat to a clean saucepan, being careful to leave the water at the bottom of the pan.
4. Now, the clarified butter is now ready to use.

1 pound [454g] of whole butter will yield approx. 12 oz [340g] of clarified butter. A yield of 75%.

Hollandaise Sauce

[photo from ciaprochef.com]

Doesn't that just look delicious? When people think of Hollandaise sauce, they think of asparagus or egg benedicts, which are the two most

popular things that it is used on. Well, let's make our own Hollandaise sauce.

Ingredients

• 2 each egg yolks [ not the egg whites]
• 2 tsp fresh lemon juice
• 6 oz hot clarified butter [check butters for the recipe]
• To Taste cayenne pepper
• To taste white pepper
• To taste salt
• as needed, cold water.

Directions

1. Combine egg yolks and lemon juice in a non-reactive mixing bowl.
2. Place the bowl over a hot water bath and whisk the yolk mix until it is lemon colored and nappe.
3. While whisking constantly, slowly add the butter to form an emulsion. [be mindful of to keep whisking because the yolks could curdle]
4. Adjust seasoning and consistency to your liking.
5. Hold over warm water until needed but no more than 1 to 2 hours!

Yield: 8 fl oz

Red Wine Demi-Glace

If you're serving a nice and juicy veal cutlet or even a nice sirloin steak, but you can't seem to find a exquisite sauce to go with it. Try the red wine demi-glace. It has a nice combination of flavors that will enhance your taste-buds. This sauce is great if you're serving a meal set for a romantic evening.

Ingredients

• 1 each shallot, sliced thin
• 1 tsp vegetable oil
• 8 oz red wine
• 8 oz veal stock or 4 oz glace de veau [I'll have the recipe for this posted soon]
• 1/2 sprig of rosemary, keep whole
• 1 tsp butter

Directions

1. Heat oil in small saucepan. Sweat the shallots and deglaze the pan with red wine.
2. Bring to a simmer and let reduce by half.
3. Add the veal stock [or glace] and rosemary. Continue to simmer.
4. Reduce until nappe ["to coat." In order to do this, you would take your spatula in the sauce, hold it up and take your finger and run it through the sauce on the spatula. If the sauce is creamy and doesn't run back together, then you have nappe]. Strain the sauce through a chinois [or a strainer] into a clean saute pan. Finish with a monte au buerre [to give sauce a sheen by adding butter] right before serving. For the monte au buerre, you have to do it in pieces as you stir [without heat] or the sauce could break [the oils will separate; wouldn't be emulsified].

Beef Stew

• 2 Tablespoons of all purpose/plain flour
• 500g of braising steak cut into cubes
• 2 Tablespoons of vegetable oil
• 2 Tablespoons of Brandy
• 115g of onion chopped
• 100g of leek finely sliced
• 170g of carrots sliced
• 750ml of beef stock
• Salt and pepper to season

Directions

1. In a large mixing bowl mix the all purpose flour and the steak together.
2. Heat half of the oil in a large frying pan.Add half the floured steak and brown. then repeat with the reamaining oil and steak.Add the steak to a caaserole dish
3. Turn the heat to high , add the brandy and stir well scraping the meat juices off the bottom of the frying pan. Reduce to a sticky glaze
4.  Add these to the steak in the casserole dish. Add the stock and cover with a tight fitting lid . Simmer gently on top of the stove or if you prefer in the oven (180/GM4) for 2 hours 20 mins. check regularly to prevent the stock reducing too much. If this is the case add some warm water . Season to your taste.
5.  Serve hot with crusty bread. 

Need a sauce for your chicken wrap?

This sauce is yummilicious and it will go really well with a chicken sandwich or a chicken wrap [or anything chicken!!].

Ingredients

• 1/4 cup sugar
• 1/2 cup water
• 2 tbsp soy sauce
• 2 tbsp rice wine vinegar
• 2 tbsp ketchup
• 1 tbsp lemon juice
• 1/4 tsp sesame oil
• 1 tbsp hot mustard
• 2 tsp  hot water
• 1-2 tsp garlic clove, minced
• 1-2 tsp red chile paste

Directions

1.  Dissolve sugar and water in a small bowl.
2. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and refrigerate until needed.
3. Combine hot water with hot mustard, set aside. Combine minced garlic with chile paste. Add both the hot mustard mix and garlic mix to the refrigerated sauce. Mix well. Refrigerate until needed.

Side note: When combining acids[vinegars, lemon juices, etc] and oils, always put the acids first, then the oils. You can whisk it in a bowl, use a blend or shake it up really good in a mason jar!