Thursday, September 17, 2009

Making NY take out style Chicken and Broccoli

As I had promised Eva (thanks for reminding me!!!) Here is a recipe for Chicken and Broccoli, guaranteed to taste like the take out spot, or your money back, lol! Hope you enjoy!!


What you will need to do first:

Chicken breast, thinly sliced and cut into 1 inch pieces

1 egg white

1 tablespoon of corn starch





Once you have let it sit for half an hour you will need to assemble the following items:


A Wok, or large frying pan
2 cups of oil, hot, or if you have a deep fryer its the perfect thing to use







The next items you will need are :

1 tablespoon of oil
2 garlic cloves, minced


Broccoli, washed and cut up
1/2 teaspoon sugar
pinch of salt
1/4 cup of water









AND Finally

1 tablespoon oil
2 tablespoons of Oyster Sauce
2 tablespoons of Soy Sauce













Tuesday, September 8, 2009

I Paper Cheffed it!!

OK, so I am in complete awww of Iron Chef's, Chopped contestants and Top Chef competitors...this was alot harder than it seemed....maybe I thought about it too much, maybe I was extra nervous because I have never ever submitted my recipes to be "judged", or maybe I just had too much time to work it out? Whatever it was...it was overall fun...fun because I had all of these ideas flowing, and I actually turned it into what I had imagined. Granted I am no kitchen novice, but, I am by far the furthest thing from a pastry chef...or a chef per se at this point in time. For those of you who know me, know it is by choice, I had given up cooking for a while because I had lost all passion. Can you imagine being an artist and not being able to stand looking at your favorite art supplies? That's what it was like for me, I needed time, I needed space and I needed to really feel that passion again. Am I head over heels in love with food again? No, but I am getting to know it again, taking it slow...one dish at a time :)



Please enjoy the recipe I am submitting to Paper Chef for this month's ingredient challenge. It is a little time consuming, but well worth the treat at the end :)


Candied Cookie Surprise

I chose this name because at first glance you can't tell the flavor of the cookie


Crystallized Candied Ginger

1/4 # ginger, peeled and sliced about 1/8th of an inch thick

2 cups water for boiling, 2 different times (so 4 cups)

1 and 1/2 cup granulated sugar

1 and 1/2 cup water

1/4 teaspoon salt


1) add ginger to a pot, add 2 cups water, bring to a boil, reduce and simmer for 15 mins

2) drain ginger, reserve 1/3 cup of boiled ginger water for later use and repeat step 1

3) drain ginger and return to pot, add sugar, salt and water, bring to a boil and reduce heat to medium, simmer for about 45 mins, or until your syrup has reduced to about 1/3 of original amount

4)remove ginger from syrup immediately and set to dry on parchment paper for about an hour to an hour and a half. Remove remaining syrup from pot and place on a buttered pan, it will turn into a crystallized sugar candy that you can break apart and dip into chocolate.



Candied Orange Peel

skin from 1 Valencia orange, with minimal pith, sliced into 1/4 inch slices

2 cups of water for boiling, 3 separate times (so 6 cups total)

3/4 cup granulated sugar

1/2 cup water

1 cup granulated sugar in a shallow dish


1) bring 2 cups of water to a boil, add orange peels, and blanch for 1 min, drain orange peels, run under cold water for 1 min, and repeat process 2 more times

2)bring 3/4 cup sugar and 1/2 cup water to a boil, add orange peels and reduce heat, simmer for about 15 to 20 mins, and remove orange peels, separate peels and place on parchment paper to cool/dry for about an hour and 15 mins. reserve orange syrup for later use

3) roll cooled orange peels in 1 cup sugar in shallow dish, once completely coated let sit in sugar for about an hour to help remove moisture



Cookie Dough

1 cup salted butter, room temperature

1 cup light brown sugar

1/2 cup granulated sugar

2 large eggs, room temperature

1 cup skim milk ricotta, room temperature

2 tablespoons orange syrup (reserved from candying process)

1 tablespoon orange zest

1 teaspoon ginger paste, or 1/2 teaspoon fresh grated ginger

3/4 cup Pumpkin Puree

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon pure vanilla extract

1 and 1/2 cup All Purpose Flour

1 and 1/2 cup quick cook oatmeal

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1 tablespoon chopped candied ginger

1 tablespoon chopped candied orange peel


(preheat oven to 375)


1) cream butter for 1 min, add brown sugar, cream for another minute, add granulated sugar, cream for about 30 seconds, add 1 egg, mix for 45 secs or until well incorporated, add the other egg and repeat process.

2) mix ricotta for about 45 secs, add orange syrup, zest and ginger, mix well, add pumpkin puree, mix, add cinnamon, nutmeg and vanilla, mix until well incorporated.

3)add cheese mixture to butter mixture and mix on medium speed for 1 min, turn to high for 15 secs.

4)remove mixing bowl from stand, add 1/2 the amount of flour and fold in, add the other half and fold in, return to stand mixer and mix on low for about 30 secs.

5)add oatmeal and mix for about 30 secs, and candied ginger and orange and mix for another 30 secs.

6)spoon dough onto non-stick cookie sheet and bake for 20 mins.

7)place cookies on cooling rack and cool completely (about 45 mins to an hour)



Orange-Ginger Glaze

1 cup confectioners sugar

1 tablespoon orange syrup (reserved from candying process)

3 tablespoons ginger water (reserved from candying process)

1 teaspoon orange zest

1/4 teaspoon ginger paste


1) add ingredients in order, mixing in between each



Chocolate Drizzle

melt 1/2 cup semi sweet dark chocolate with 1/4 teaspoon shortening

chopped candied ginger

chopped candied orange peel


Final Step


Place cookies on a rack lined with parchment

drizzle chocolate in your favorite pattern

sprinkled chopped candied ginger and orange peel

drizzle glaze


place in refrigerator for 20 mins


cookies may be refrigerated for longer if needed, they are extremely soft and cake like :)





Click on the link above for step by step photos :)
HAPPY COOKING!

Monday, September 7, 2009

Paper Cheffin' It


The first time I saw the Paper Chef blog, around the time I started this one, I knew that I would enter the next contest. I waited and waited, and kept checking back, and FINALLY the day came when the new ingredients were posted. This month's ingredients are Ricotta, Ginger, Dark Chocolate with Fall...any fall ingredient of you choice. My first dilema, of course is what exactly is considered Dark Chocolate. The judge did not specify cocoa content, so I googled to make sure I would be within the rules. In the US semi-sweet chocolate is considered Dark Chocoloate, while in Europe Bittersweet Chocolate is what is used when you say "Dark Chocolate". The next dilema is of course what kind of item do I make. The first thing that came to mind was a cookie. The holidays are soon approaching, and EVERYone loves cookies around the holidays. Why not come up with something a little unconventional for this holiday season.
I decided to make a ricotta pumpin cookie, either with chocolate chips,or dipped in chocolate, or drizzled with chocolate, topped with candied ginger and orange peel. Wish me luck :)

Pictures coming soon :)

Thursday, September 3, 2009

A Mad Dash to the Finish...

The Contest




How can I make up a contest and not enter? Is it fair that I expect people to use their valuable time to be as creative as possible, and I, the creator of this thing totally disregard it and say I didn't have enough time?! I had plenty of ideas...Chicken Pot Pie...Chicken and Dumplings, Chicken Wellington...but I had already waited until the final day to make something, so I had to KISS (keep it simple silly).


The freckled one and I had an idea from the beginning though, we would play on something most people just order @ a fast food restaurant rather than make it @ home. We would make Chicken Strips and French Fries. Simone beat us to the punch though...so time for idea # 2...Chicarron de Pollo, or extra crunchy chicken pieces. Since I was going to butcher a whole chicken I figured we could make it 2 ways, con hueso/sin hueso, or with and without bones. Since we were playing with the chicken, why not make Fries 2 ways...Sweet Potato and Cla

ssic. Oh yea...did I mention I waited until the last minute...we didn't start cooking until 8pm! Total Procrastination!











We blow dried the sweet potatoes!











We added a but of cornstarch to our fries!







Here is the final product!