Showing posts with label it. Show all posts
Showing posts with label it. Show all posts
Tuesday, March 18, 2014
Chicken Fettuccine Alfredo – Since it was Loose You Must Reduce
I usually dont film things Im trying for the first time. There is so much set up involved, and time invested when I do one of these video recipes, that its just too painful to have something not work and end up with nothing to show for all the effort.I thought this chicken fettuccine Alfredo recipe was going to fit that description. Im putting this recipe in the cookbook, and I wanted to try one that uses chicken broth, the same one used to poach the breasts, in place of some of the heavy cream.
I was so sure I had the right proportions that I decided to film it without a test. I was wrong, or as the kids say these days…Fail (which by the way, is getting really annoying, so cut it out).
The dish tasted great; the fortified chicken broth worked perfectly as a partial cream substitute, and I also managed to not use any butter or olive oil – another goal of this recipe. The problem, as youll see, is I simply had twice as much chicken broth as I needed.
So, in case Im not clear in the video. You poach the breasts in 2 cups of broth, but before you continue with the recipe, boil that poaching liquid down to 1 cup and you will be in slightly-less-caloric chicken fettuccine Alfredo heaven.Also, be sure to undercook the pasta by at least a minute, so you can allow it to absorb the sauce at the end, as it rests covered. The last piece of advice youve heard before… DO NOT attempt this recipe unless you have a nice hunk of Parmigiano-Reggiano cheese. Its like the main ingredient, so that green can is not going to cut it. Enjoy!
Ingredients for 4 large servings:
2 large chicken breasts
2 cups low sodium organic chicken broth
1 pound fettuccine
2 cups heavy cream
4 cloves garlic, very finely minced
2 large egg yolks
1/4 cup chopped Italian parsley (in summer toss some nice fresh basil in for a little different version)
2 cups freshly grated Parmigiano-Reggiano
salt and freshly ground black pepper to taste
Thursday, March 6, 2014
Was it the Last Supper
Im a HUGE Sopranos fan. So for this weekends filler clip Im posting this clip I found on YouTube that makes the case for Tony being whacked. Since the now famous final scene takes place in a Diner, that makes it food related, and completely appropriate for this blog. Personally, I dont think Tony was shot, but as youll see in this clip, the author makes some interesting observations. I especially like the onion ring comparison. And, what if youve never seen the Sopranos? Well, youve got a lot of catching up to do. In my humble opinion, the Sopranos was the best television show EVER…except of course for The Simpsons and Seinfeld. I tried to find a Sopranos food scene montage, but didn’t find anything, which would have been very cool. If you see one please let me know! Enjoy.Sunday, January 26, 2014
Grilled Spanish Mustard Beef Doesnt Have a Ring to It
When people ask me if Im ever afraid of running out of recipes to film, I usually joke that new recipes arent the problem, its running out of things to call them thats the real fear. Take this horribly named Spanish mustard beef for example. Least poetic name, ever.Despite the awkward name, this fast and user-friendly wet rub did a fine job flavoring some carne asada I grilled recently (yes, that was redundant). Im calling it Spanish mustard since I spiked the Dijon with a couple of my favorite ingredients of all time – smoked paprika and sherry vinegar.
Be sure to go find the real stuff (that it comes from Spain is one clue). If your marinade is only going to have a couple ingredients, you better make sure youre using top shelf stuff. The other two keys to this recipe are as follows: only let the meat marinate for about an hour, otherwise it may start to "cook" in the acid; and be sure to build a very hot fire.Since this is a wet rub, we need the meat to sear and caramelize, not to steam in its own juices. After successfully grilling and slicing thin, against the grain, this can be eaten in hundreds of ways; all delicious. Youll see my tortilla delivery system, but everything from paper-thin rice paper wrappers to thick slices of grilled bread would be perfect.
This is also a fantastic marinade for thin-cut pork shoulder chops, or any of your favorite chicken parts. By the way, while youre grilling, sipping on a cold beer, or sangria, try and think of a better name. Enjoy!
Ingredients:
2 pounds thin sliced beef (any thin flap meat, skirt steak, flank steak, round steak, etc.
2 tablespoons Dijon
2 tablespoons smoked paprika
4 cloves minced, crushed garlic, optional
1/4 cup sherry vinegar
1/4 cup light olive oil
salt and freshly ground black pepper to tastes
Thursday, January 16, 2014
Lemon Soufflé Pancakes Beat it just beat it!
I was recently commissioned to do a video recipe demo for About.com on the topic of "folding." Of course, this culinary technique is most commonly preformed when introducing egg whites into some type of batter. I was going to show "folding" using some sort of soufflé recipe, but since I already had a cheese soufflé recipe clip on the blog, I decided to use it on something much more common, the humble pancake. Every homemade pancake recipe, and almost every store-bought mix, calls for eggs. In almost every case the eggs are simply mixed into the batter and the recipe relies on the baking powder to
make the pancakes rise. This is usually fine, but if you use the little extra step of separating the eggs and beating the egg whites, you will create "soufflé" pancakes that will rise to a whole other level...literally. By "folding" in the stiff egg whites, you are introducing millions of tiny air bubbles that expand when the pancake is flipped. As you will see in the video, the site of the pancake rising in the pan is pure magic. Well, actually its pure physics, but people like magic better than physics.So, Im not sure if this is a "folding" video with a bonus pancake recipe, or a pancake demo with a bonus cooking technique included. But, who cares, youre making soufflé pancakes! By the way, this trick will work for any pancake mix that calls for eggs. Enjoy!
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