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| | | Cookbook: Pingas? | |
| | | Author | Message |
|---|
Lymia
Member
Posts : 117
Join date : 2010-06-05
 | | Subject: Cookbook: Pingas? Mon Feb 28, 2011 10:41 pm | |
| I'm only gonna put down recipes that have worked for me because its pointless to share crap recipes or failed attempts. So to start off....  This doesn't really need directions besides the bottom 2 recipes. Or you can take a shortcut by buying everything premade. Just chop up the cake into small pieces, chop the strawberries, and layer them however you want with the whipped cream. Whipped cream is also easy....get heavy cream and a couple tablespoons of sugar in a bowl, then whisk it until it's whipped cream. You can even add some other diced up things like dates, macapuno, or some chopped dried fruit. Genoise Cake - Spoiler:
Ingredients
- 1 cup Cake Flour
- 2 Tbsp Sugar
- Some Salt
- 2 Tbsp Butter. Clarified You clarify butter by simmering it on low heat and skimming off the white solids until you're left with just the yellow butter. Google it if you need to]
- 4 Eggs
- 1/2 cup Bakers Sugar Also called Caster Sugar
- 1-1/2 tsp. Vanilla Extract
Directions
- Preheat your oven to 350F. Grease a round 8-inch cake pan and line it with parchment paper, the grease helps the paper stick. Then spray it with some Baking Pam (or grease and flour the pan instead). Sift the Flour, 2 Tbsp Sugar, and Salt together. Then sift them again....doing it more will yield a lighter cake.
- Get a double broiler out or use a mixing bowl over a pot of hot water. Beat the eggs and 1/2 cup of Baker Sugar in the bowl, whisking until it feels warm to the touch. Remove from heat and beat it until it turns pale and has a ribbon-like consistency (Do this by hand with a whisk or use a standing mixer. Don't use a hand blender). Add the Vanilla Extract and gently fold in the Flour mixture 1/3 at a time. Try not to deflate or overmix this.
- Take out a small amount of the batter to mix it with the Clarified Butter. Return this buttered batter back to the rest of the batter and fold it in. Pour batter into the greased/floured pan and bake it right away. It should take about 24 minutes or until the top is slightly tanned (like what angel food cake looks like). Let it cool on a rack for a few minutes, then turn it over onto a rack and remove the pan from the cake. Cool some more on this side. It's ready to be cut or frosted once it is completely cooled down.
Strawberry Syrup - Spoiler:
Ingredients
- 1 cup Sugar
- 1 cup Water
- 1/2 tsp ground Cinnamon
- 1/3 tsp ground Nutmeg
- 1 Tbsp Vanilla Extract
- 1 quart Strawberries. Sliced
Directions
- Stir Sugar and Water in a saucepan over medium high heat until fully dissolved. Add Cinnamon and Nutmeg; Stir to incorporate. Remove from heat, add Vanilla, pour over Strawberries. Let it macerate for a few hours or just leave it in the fridge overnight.
Note: You can also puree the strawberries instead
Blueberry Pancakes: Makes about 8 or 10  - Spoiler:
Ingredients - 1 cup Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 pinch of Salt
- 2 Tbsp Sugar
- 1 egg. Beaten
- 1 tsp almond extract Vanilla works too
- 1 tsp Orange or Lemon zest
- 1-1/2 cups buttermilk. Or homemade sour milk
- 3 Tbsp Butter. Melted and slightly cooled
- 1 cup Blueberries. Other fruits work too
Directions- Sift all the dry ingredients together on a medium bowl.
- In a separate bowl, whisk the Egg, Buttermilk, Butter, Extract, and whatever Zest you used. Make a well in the dry mix and pour the wet stuff in that hole. Gently combine until all the dry spots are gone (lumps are okay. Just don't overmix the batter)
- Heat a skillet over medium heat until it's hot enough to start cookin. (Test the heat by dropping a bit of water on the hot pan. If it dances around a bit before evaporating, it's good. But if the water vaporizes immediately or does nothing at all....bad). Brush the pan with butter or use a nonstick spray, then add the batter a 1/4 cup at a time. When bubbles start to braek the surface, drop some blueberries onto the pancake and slightly press them in using your hand. Cook the pancakes until the edges look dry and settled. Flip the pancake with your spatula and tuck in any batter that tries to escape. Cook this side for a minute or two before taking it off and cooking the rest of the batter. [You can keep the pancakes warm in a preheated 200F oven while you finish cooking them all]
[b]
Last edited by Lymia on Wed Apr 13, 2011 2:00 pm; edited 34 times in total | |
| | | | Lymia
Member
Posts : 117
Join date : 2010-06-05
| | Subject: Re: Cookbook: Pingas? Mon Feb 28, 2011 11:41 pm | |
|  <--What my recipe notes look like when I'm figuring it out T_T Breakfast
Crispycinno French Toast: If you want a non-coffee crispy french then replace the Kahlua with 1 tsp Vanilla and exchange Coffee for half-and-half/Milk
- Spoiler:
Ingredients - 4 eggs
- 3/4 cup Heavy Cream
- 1/2 cup Dark Roast coffee, cooled
- 2 Tbsp dark Brown Sugar
- 2 Tbsp Kahlua- or other coffee liqueur
- 1/2 tsp ground Cinnamon
- 1/2 tsp ground Nutmeg
- 4 cups Cornflakes
- 8 slices of Bread. Best if it's 1-2 days old [Challah, Brioche, Hawaiian, or Texas Toast are better]
- 9 Tbsp Butter
- Toppings: Powder Sugar, Syrup, Whipped Cream, Melted Chocolate/Peanut butter
Directions- If your pan isn't big enough to cook them all at once, heat the oven to 200F. In a big bowl, whisk the Eggs, Cream, Coffee, Cinnamon, Sugar, Nutmeb, and Kahlua.
- Put the cornflakes in a separate shallow bowl or pie tin and crush it until the pieces are smaller [not too small]. Pull out a baking sheet to put the bread on after coating them.
- Dip a slice of bread into the Egg mix on both sides (let it soak enough, but not to the point where it's falling apart in your hands). Dip them into the cornflakes on both sides, pressing down gently so that the flakes stick to the bread. Set it on the baking sheet and repeat for the rest of the slices.
- Heat your pan over medium heat til it's hot enough. You can test the pan by dropping a few drop of water on it. They should bounce around before evaporating.....if they sizzle away too fast then the head is way too high. When it's heated correctly, add 1 Tbsp of butter for each piece of French toast that you're about to cook immediately. Tilt to coat the pan.
- Add the bread in an even layer, leaving enough space in between slices. Cook until golden on one side. Like 3-4 minutes. Lift each piece with a spatula and put 1/2 Tbsp Butter in its spot. Flip the toast onto the butter and cook for 3-4 more minutes. Do this for the rest of the bread.
- If you still have more to cook.... keep them warm in the oven while you finish.
SANDWICHES
Sandwich Tips: and other such things involving bread
- Lightly apply a fat-based spread on the inside of the bread to prevent a soggy sandwich. The layer of fat blocks water. Though there are some things that already include the spread in the filling (tuna salad with mayo). Other viable spreads include butter, jam, cheeses, and various other stuff that spreads.
- You can also toast the inside instead. It doesn't block out water as well as an oil, but it adds an extra crunch. And if you're eating something like a tuna sandwich....it'll absorb some of that liquid and keep the insides from spilling all over the place.
- Don't toss out bread if it's stale. Bread pudding and French toast were made to use stale bread.
- You can also dry it out for a bit in the oven to make bread crumbs
- PB&J is sometimes boring. Butter both sides and lightly toast them on a hot pan to give it some extra flavor.
- Heat cold sandwich meat in a saucepan with about 1-2 Tbsp water, stock, or other flavorful liquid.
[I prefer soy sauce+brown sugar. Or orange juice+cayenne pepper]
- Toss lettuce in a LITTLE oil + vinegar. Then lightly season with salt and pepper.
- BLT is already delicious. But I find it much better to layer it from top to bottom: TBL. Don't ask why.
- Fried Egg or Bacon goes with almost any sandwich!
Sandwich Toppings: Sometimes its nice to try different fillings
If things are a different color, that means they are amazing together. White ones are just....you can figure it out
- Lemon Zest/Lemon Juice
- Smoked Salmon
- Sour Cream (mix with lemon juice, salt, and pepper)
- Salt + Pepper
- Prosciutto
- Fig
- Fresh Basil
- Any jam, Fig Jam (recipe soon)
- Potato chips
- Tuna Salad
- Alfalfa Sprouts
- shaved Parmesan, Havarti, White Cheddar, shredded Mozzarella
- Challah, Tomato, Biscuit, Crepe [breads]
- Country Ham
- Pickled Onions
______________________________ Seafood Roll: Made it on Monday and I thought it turned out pretty good. Nobody died from eating it and the kids liked it so 
- Spoiler:
Ingredients- 1 Carrot, grated
- 1 Celery, grated
- 1/2 of a Fennel, grated
- 1 Tbsp Pickled Gerkin, chopped [It may also be called cornicons...or you can just buy baby pickles]
- 1 Tbsp Capers, chopped
- 1 Tbsp Lemon Juice
- 1 teaspoon Mustard, dijon and not yellow american
- 1/2 cup Mayo
- some Tabasco [you choose how much you want]
- 1 tsp Chives
- 1 tsp Italian Parsley
- 1 tsp Tarragon
- Salt and Pepper
- 1/2 lb cooked Lobster meat, cut into small chunks
- Choice of Bread. Try something like a hot dog bun
Directions - Using your hands, firmly squeeze out the extra juices from the Carrots, Celery, and Fennel. Mix the vegetables in a bowl with the Capers, Gerkins, Chives, Parsley, Tarragon, Mayo, Mustard, Lemon Juice, Tabasco, Salt, and pepper. Make sure to mix it well. Then stir in the Lobster or Shrimp.
- Pile the filling right inside the bread. [color=orange]For an added effect, try to slightly toast the inside of the bread. Or lay down a slice of Prosciutto ham before adding the lobster.
Cheese Steak Sandwich: Lazy lazy lazy with this cause I typed it last. Meat sandwiches are easy to guess amounts though.
- Spoiler:
Ingredients - Long sub type bread
- Piece of sirloin or rib-eye steak, not too thick.
- Provolone Cheese, grated
- Salt and Pepper
- Handful of Arugula salad
- Sliced caramelized onions, (heat some olive oil in a pan and toss those onions in there)
- Mustard of your choice, stone-grind that shit if you want
Directions- Cut your bread and heat it in an oven at 300 F for 5ish minutes to toast it a bit. Take your slab of meat and beat it up with a rolling pin or your fist til its thinned out and tender. Rub some salt and fresh ground pepper to season it and lay it onto a hot pan. Once it's nice and cooked on that side, flip it over and immediately sprinkle your Provolone cheese over the top so it melts over the meat and mixes with the juices. Obviously you will be cooking this to your liking (rare, medium, well-done, etc). Once that side is finished cooking, remove it from the heat.
- Slice up your steak on a cutting board and stuff your bread with the meat, arugula, and onions. Pour some of the steak juice over the sandwich and squeeze the mustard in. Enjoy :]
Chicken
Coffee Glazed Chicken & Apples
- Spoiler:
Ingredients - 4 Tbsp Butter
- 4 Chicken Breast- halves. Boned and skinned
- 4 tsp Brown Sugar
- 2 Tbsp Coffee Liqueur
- 1/4 cup brewed Coffee
- 1/4 cup Apple Cider or Orange Juice
- 1 large Granny Smith Apple. Peeled, cored, and quartered.
- Salt & Pepper
Directions- Melt 3 Tbsp Butter on a skillet over medium-high heat. Brown one side of the chicken, turn over and brown the other side. Put 1 tsp of Brown Sugar over each half then turn each piece over once again and cook for 1 minute to melt the sugar.
- Remove chicken from pan and cover loosely with foil to keep it warm. [Don't tightly wrap it] Add liqueur to the dirty pan and deglaze it over medium heat. Scrape down the pieces from the pan and whisk in the Coffee and Juice. Simmer for about 3 minutes until the sauce has reduced slightly and thickened.
- In a separate pan, melt the remaining tablespoon of Butter and saute the apple slices until they're nice and golden.
- Meanwhile, back in the original pan, put the chicken pieces into the sauce and partially cover with a lid. Simmer the chicken in the glaze to cook it and turn them at least once in the glaze. Season with salt and pepper.
- Plate the chicken, add the apple, and drizzle the glaze over it~
SWEETS
Pocket Cookie Sandwich
- Spoiler:
Ingredients - Sugar Cookie Dough
- Chocolate Chip Cookie Dough (or any of your favorite kind)
- Water, for brushing
- (Optional)Jam, peanut butter, any sweet spread
Directions- Preheat oven to 350 F. Roll out the Sugar cookie dough til it's nice and thin like pasta. Using a round cookie/biscuit cutter, cut out several circles from the dough. Gather up the scraps and repeat the process of rolling and cutting until its all used up.
- Place one circle on a lightly greased cookie sheet. Drop a small amount of the chocolate chip dough in the center. (or you can spread a tiny amount of jam before adding the dough). Brush the edge of the sugar cookie with some water and lay another piece on top of the filling. Seal the edges by either pinching it together with your fingers or pressing the edges with a fork (makes cute little markings). Repeat this for all the other cookies
- Bake in the oven for like.... 8 minutes? Might be more. They're done when the edges are golden brown.
- Enjoy with milk or some fruit preseves :]
PB&C Cookie Sandwich: Anyways....tried out Tri's peanut butter cookies and it was deliciously chewy and still tasted good when cold. Then I kinda changed a few things here and there since I wanted to make them into sandwich cookies (ie. remove the wet ingredients and slightly change the flour). But if you're eating the cookie alone I suggest using Tri's cookies.
- Spoiler:
IngredientsCookie
- 3/4-cup Butter (or 1 1/2 sticks), room temperature
- 1 cup Rolled Oats (not instant oatmeal. That would get mushy)
- 1/3-cup White Sugar
- 1/2-cup Light Brown Sugar
- 1/2-cup Peanut Butter
- 1-cup Flour
- 1-teaspoon Baking Soda
- 1-teaspoon Salt
Cream Filling
- 4 Tablespoons Butter
- 1/2 teaspoon Salt
- 1 cup Powder Sugar
- about 5oz Chocolate- Semisweet, chopped
- 2 Tablespoons Milk
Directions Cookie
- Melt 1/2 stick of butter in a pan over high heat and add the Oats in there. Swirl that all around until its lightly golden. Set all that aside to cool.
- Pretty much everything Tri said. Cream the Butter with the Sugars. Blend in the Peanut Butter and all the other dry ingredients, including the Oats.
- Lay out some plastic wrap on the counter and put the dough on it. Roll it out into a 2-1/2 inch tube and wrap it up (circle or oval, it doesn't matter since both look fine). Stick in the freezer for maybe 10 minutes until its nice and chilled out.
- Preheat your oven to 350 F. Slace the cookie dough into 1/4 inch slices and lay them out on an ungreased cookie sheet. Bake in oven for 20 minutes.
Cream Filling
- Beat the Butter, Salt, and Powder Sugar together. In a separate microwave-safe bowl, heat the finely chopped chocolate 15 seconds at a time. Stir after every 15 seconds until its all melted. Let it cool for a bit before mixing it with the sugar mixture along with the milk.
Note: If you want it slightly fluffier then whisk it a little. But if over-whipped it will become dry
- To assemble: Place one cookie with the prettier side facing down. Pipe/spoon some filling on that cookie and put another cookie on top of it. I can't imagine any easier way of explaining how to sandwich a cookie.
(Totally Optional): Melt a bag of white chocolate and dip half of the sandwich cookies in them. Let a lot of the excess drip off before cooling them down on parchment paper. The cooler the chocolate, the thicker the coating. To keep it warm just set the bowl over a pot of simmering water.
JAMS, TOPPINGS, and CONDIMENTS
Lemon Mayonnaise: Because there's raw egg yolk don't give this to toddlers, pregnant people, or super old people.
- Spoiler:
Ingredients - 1 large Egg Yolk
- 1/2 tsp Dijon mustard
- 1 clove Garlic, chopped
- Cayenne Pepper
- Juice from a Large Lemon
- 1c Grapeseed Oil
- 1/4c Olive Oil + zest from the Lemon (zest is only the colored part. The white is no good)
- 1/2 tsp Salt
- Pepper
Directions- Put Yolk, Mustard, Garlic, Cayenne, and Lemon Juice in a blender. Blend well.
- Slowly add 1/2 of the Grapeseed Oil and a spoonful of Water to thin it a bit while it's blending. Pour in the rest of the Oil along with the Lemon Oil, Salt, and Pepper. Keep it in there til it turns into a thicker mayonnaise consistency.
Homemade Nutella/Peanutella: If you've had nutella before it became popular you'd notice the craptastic recipe change. Horrible
- Spoiler:
Ingredients - 2c Peanuts/Hazelnuts. Shelled, skinned, and toasted. (400 F in an oven for about 10 minutes. shake it halfway to toast evenly.
- 1/3c Cocoa Powder
- 1c Powder Sugar (Sugar and Cocoa are all preference. Increase/decrease them to your taste)
- 1/8 tsp Salt
- 2 Tbsp Peanut Oil
Directions- Put the nuts in a food processor and blend it into a paste. It'll be chunky for a while but give it a few minutes and those nuts melt.
- Add the Cocoa, Sugar, and Salt. Mix for a for an extra minute before adding in the Oil. Process into a smooth consistency and you're all finished! If it isn't completely smooth, don't freak out. Its O-kay....it still tastes good either way.
- You can store it in the fridge for up to 2 months.
Fruit Compote: The lazy man's preserves
- Spoiler:
Ingredients - 6c Strawberries (or other fruit)
- 3/4c packed Brown Sugar
- 1/2c Orange Juice/Puree
- (optional)1/2 tsp Vanilla extract
- 1 tsp Balsamic Vinegar
Directions- Heat it over medium heat until all the sugar dissolves. Simmer for 10 minutes
- Stir in Balsamic and Vanilla
- Yeah....that's it. You can even turn it into a drink by pureeing and adding some juice/water.
Important note about homemade jams
- If you're clumsy. Just try not to hurt yourself with these steps.
- You MUST sanitize the jars and anything else that will come into contact with the jam during the bottling process.
- Do this by boiling the jars, lid, spoon used to handle the jam, and the tongs used to handle the hot jars. Boil them for like 10 minutes.
- Wipe the rim with a Hot Watered-Towel before sealing it tightly with a lid.
- They will keep for 2-3 months in a fridge.
- If you want to keep them longer. Place the now-full jars in a pot of boiling water so that it's 1 inch under the water. Boil this way for 15-20 minutes. Transfer to a cooling rack with tongs and let it cool. The lids will seal themselves and then you can keep them in the cupboard for like....a year o_o
Cardamom-Peach Jam: You don't need a digital themometer but it'll make this easier
- Spoiler:
Ingredients - 4lbs Peaches. Peeled, seeded, sliced into 1/2-inch wedges and cut those wedges in half. (Try to get freestone peaches instead of clingstone. Clingstone= the peach is more attached to the seed and harder to remove. Freestone has a looser seed)
- 5c Sugar
- about 1c Lemon Juice
- 1 Tbsp Cardamom Pods, crushed
Directions- Stir the Peaches, Sugar, and Lemon juice together in a bowl until all the sugar dissolves. Let it sit there and macerate for 7 hours or overnight.
- Wrap cardamom in a cheesecloth and tie it up with some kitchen string. Transfer your peaches into a pot with the cardamom satchel and simmer it over medium-high heat (more medium). Simmer for 20+ minutes until the peaches soften and the juice thickens, be sure to scoop off any white foam that pop up. Remove from heat and let it stand for many more hours (to let it cool and plumpen. Is that a word?)
- Bring it back to the stove and cook it over medium heat until it reaches 220°F. If you don't have a thermometer, drop a small bit on a chilled plate and put it in the freezer for 3 or so minutes to cool it fast. If it's like a soft jelly you're done.
- Keep it off the heat for 5 minutes before jarring it. (see above for how to jar it)
Sour Cherry Jam
- Spoiler:
Ingredients - 5c sour cherries. Pitted and stemmed. Cut a portion of them in half
- 4 cups sugar
- 2 Lemons, juiced and zest
- 1/4 cup kirsch. (clear cherry-flavored brandy. Suppose you can substitute some cherry liquid too, but I'd recommend against it)
Directions- You don't have to let it sit overnight like the peaches since they're already soft.
- Pretty much the same steps that went for the peaches. Put Cherries, Sugar, and Lemon Juice/Zest into a pot. Medium-high heat boil, 25-30 minutes and stirring with a rubber spatula until it reaches 220°F. Cool for a few minutes and stir in the Kirsch.
- Bottle it (above steps)
Black Fig Jam
- Spoiler:
Ingredients - 1/2-lb dried black Figs, stemmed and sliced thin
- 1c Water (maybe more)
- 2 Tbsp light Molasses
- 3/4 tsp Dijon Mustard
- 3/4 tsp Sugar
- 1/2 tsp Pepper
- 1/4 tsp Salt
Directions- Dump everything in a heavy, medium-size saucepan. Simmer everything over medium heat while stirring occasionally. Reduce heat to low. Cook uncovered until the figs go soft and the jam thickens, stir often and add spoonfuls of water to keep jam from sticking. This'll be about 45 minutes. Puree the jam in a food processor and add small spoonfuls of water if you want it thinner (You can also use a bladed hand blender if you don't have a processor. Though its not as effective)
- See above notes about packing. Or use it right away.
Spiced Orange Coffee Syrup
- Spoiler:
Ingredients - 10 Cardamom Pods. Crush and toss out seeds
- 1-1/4 cup Sugar
- 1/4 cup Water
- 1/2 cup Espresso. Warm and not hot
- 1 tsp Orange Zest. Finely ground
- 2 slices of fresh Ginger
- 1 mexican Cinnamon Stick. Broken down [I specifically say mexican because they're easier to break apart]
Directions- In a saucepan, mix the water and sugar until it has dissolved. Stir in the Cardamom pods, Espresso, Zest, and Cinnamon.
- Bring it to a boil over high heat. Once it boils, reduce the heat to low and let it simmer for 10 minutes. You can increase the time if it isn't thick enough.
- Remove from heat and let it cool down until it is at a safe temperature. Strain the syrup through a fine mesh strainer or cheese cloth and take out all the chunks of crap. Use immediately or store in the fridge
Note: You can use this as a topping for foods or add it to hot chocolate/coffee for some spice.
SOUPS
Some extra info: Soak the diced potatoes in cold water if you aren't using it immediately. This keeps it from going brown
Feel free to drink while making this. Its hard to mess up
Baked Potato Soup
- Spoiler:
Ingredients
- 1 pound Bacon, chopped [easier to chop if you freeze it first]
- 1 Onion, diced
- 1 Large Carrot, peeled/diced
- 1 Celery stalk, diced
- 4 Large Russet Potatoes, peeled and diced
- 4 Medium Red Potatoes, diced
- 1/4-cup Flour
- 2 cups Chicken Stock
- Salt + Pepper
- 4 cups Heavy Cream [sometimes labeled: Heavy whipping cream. Don't get regular whipping cream]
Direction
- In a large pot, fry the bacon over medium until its nice and crisp. Be sure to stir it so that it doesn't stick to the bottom. Move bacon pieces to a plate with a paper towel and let it drain off.
- Keeping the fat in the pot, cook the Onions, Celery, and Carrots until the onions become all translucent. Add the potatoes and cook for 4 minutes, stir every so often.
- Sprinkle in the flour and stir CONSTANTLY over low heat about 5ish minutes until it gets slightly thicker. Add the stock and half of the bacon. Season with Salt and Pepper.
- Turn the flame to medium-high and bring the soup to a simmer. Cook it this way for 25 minutes, or until them potatoes are nice and tender. Take some of the russet potatoes out and mash it before putting it back into the soup. (It makes it nice and creamy this way
 )
Gently stir in cream and simmer on low heat for 5 minutes.
- If the soup is too thick feel free to add extra water or stock. Either way its supposed to be creamy.
- Season to taste. Add toppings like Sour Cream, Bacon Bits, or Shredded Cheese when serving.
Chicken Broth!!! (sounds dumb but its cheaper than buying broth. Also used for the next recipe or whatever else needs chicken broth)
- Spoiler:
Ingredients- 2 Whole Chickens [take gizzards out if they're inside
- 2 Yellow Onions
- 4 Celery stalks
- 4 Carrots
- 4 Parsnips [they look like white carrots]
- Bundle of Italian Parsley
- about 4 teaspoons of Salt
- Pepper
As you can see. I don't tell you to cut anything. So don't
Directions- Get a narrow and deep pot that's big enough to hold everything (like 10 or 12 quarts). Dump all your ingredients in there except for the Salt and Pepper. Fill the pot with cold water until it just barely covers the chicken. Bring it to a rolling boil (aka Full Boil) over high heat, then reduce the heat to low to let it simmer. Season with 2 teaspoons of Salt and 1 teaspoon Pepper.
Note: If you just keep it on high heat the whole time it'll look nasty
- Simmer the broth for at least 3 hours, uncovered. Sprinkle with some more Salt and Pepper if it tastes like it needs it. But when you taste....make sure you dip the spoon in deep enough. There will be a layer of oil on top and its just plain unhealthy. If it tastes like chicken then it is ready. If not, cook it a little longer. Try not to cook it for too long or else the chicken will be dry.
- Turn off the heat and carefully remove the chicken with slotted spoons and put it in a large container. You can use tongs if you want. Though it will be a lot harder with the meat peeling off so easily.
- Strain the broth and toss out all the soggy vegetables. If you aren't using the broth right away, cool it and stick it in the fridge for a few minutes so you can scrape off all the fat easily. Wait too long with it in the fridge and it will go jelly
 not easy to scrape the fat off when its like that. Or if you are going to use the broth.....let it sit, unagitated, for 10 minutes and spoon off as much oil as you can. Its okay if you miss a little bit.
You can use this for the Dumpling recipe below, chicken noodle soup, or use it in place of water when it comes to anything else (except desserts)
Chicken and Dumplings <3- Spoiler:
Ingredients Chicken Gravy
- 8 Tablespoons Butter, unsalted and cut into pieces
- 1 cup Flour
- 7 cups Chicken Broth
- 2 teaspoons Salt
- Pepper
- 2 large Carrots, peeled and diced
- 5 stalks of Celery, diced
Dumplings
- 2 cups Flour
- 1-1/2 teaspoons Baking Powder
- some Salt
- 1 tablespoon Italian Parsley, finely chop
- 3 tablespoons Butter, unsalted and chopped (1/2 inch pieces)
- 2/3 cup Whole Milk
Extras
- Chopped Parsley (optional)
- Cooked Chicken, shredded
DirectionsFor the Gravy
- In a big pot with a heavy bottom, melt the butter over a medium flame. Add the flour and mix well to make a roux. Continue to stir while it cooks until it looks like there's wet sand in there.
- Whisk the broth into roux a little bit at a time. It will be grossly lumpy if you dump it all at once. Add the carrots and celery, then season it with some salt and pepper. Bring it to a boil over high heat, then lower the heat and let it simmer for maybe 15 minutes. Stir this every once in a while and scrape off any scum that rises to the surface. The gravy will be gummy if you leave it.
For the Dumplings
- Whisk the Flour, Baking Powder, Salt, and Parsley together in a bowl. Cut the butter into that mixture using either a pastry blender, two knives, or a whisk until it's in small pieces.
- Add the milk and stir it just enough to wet the flour mix. (Don't overmix or the dumplings will become chewy). Gather the dough into a ball.
- Using either a large spoon or your hands, scoop out 1/4-cup chunks of dough, gently roll them between your palms to round them out, and drop it into the simmering gravy. Be sure to space them apart. Cover the pot and simmer for about 20 more minutes to cook the dumplings. (They're donw when you can stab them with a knife and have it come out clean). Try not to lift the cover too much while its cooking.
- For serving. Just stir the Chicken in the gravy over a low heat just to warm it up. Place dumplings and chicken into some bowls. Spoon some gravy over them and top with parsley if you want.
Coffee
Secrets to a Good Cup O' Joe:
- Buy fresh roasted, fresh ground beans. If you have a grinder at home just buy the roasted beans and grind them before brewing. This way they won't be subjected to oxidization and will keep a better flavor.
- Make sure the grind [fine, rough, etc] is correct for the brewing method. Use this link to figure out what to use: http://www.ineedcoffee.com/03/coffeegrind/
- Use filtered or bottled COLD water. Most places have bad tap water.
- If you're making filtered coffee in a drip pot, make sure to wet the grounds first with a little hot water.
- This ratio of water to coffee works great for whatever brew method you use:
- 2 Tbsp Coffee
- 3/4 cup Water
- Brew 4-6 minutes. Too long and you'll get that extra weird taste
Flavorful junk you can add to your coffee: Plus what flavor they add - Spoiler:
- Orange Flower Water. non-alcoholic
- Rose Water. Non-alcoholic
- Grenadine: pomegranate/cherry/cranberry whatever you think it tastes like
- Banana Liqueur: little obvious
- Tia Maria: coffee
- Grand Marnier: orange
- Amaretto: almond
- Frangelico: mmmm hazelnut
- Kahlua: another coffee
- Bailey: .....bailey?
- Peppermind Schnapps
- Calvados: Apples
- Kirsch: Cherry
- White/Dark Creme de Cacao: chocolate
- Irish Whiskey: Ireland =x
Turkish Coffee: Typically made with an ibrik but I don't have one - Spoiler:
Ingredients - 2 Tbsp Sugar
- 1-1/2 cup Water
- 2 Tbsp Coffee. Ground to the point where it's like flour. Espresso grind is too big so...SUPER FINE
- Spices to choose from: Cloves, Cinnamon, Nutmeg, Cardamom [grind the cardamom seeds real good]
Directions- Add Sugar and Water into a heavy saucepan. Stir to dissolve the sugar before adding in the Coffee and an appropriate amount of your Spice. Boil over medium heat Don't stir. When the coffee froths up to the rim, take it off the heat and let the grounds settle. Then return it to heat and boil it again. You will repeat this boil+settle process a total of 3 times.
- Pour into your pretty cup and enjoy. You can stir it before pouring if you want since this will clear off the froth and distribute the coffee stuff.
Irish Coffeetini - Spoiler:
Ingredients - 1-1/4oz Kahlua
- 1/4oz Irish Whiskey
- 1/2oz Half & Half
- 1/4oz Half & Half- Layered
- Coffee Beans for garnish. Or use candied coffee beans if you want to eat them.
Directions- Put the first 3 ingredients in a shaker and shake vigorously. Strain into a martini glass.
- Pour the half & half over the back of a spoon into the glass. Garnish with beans and serve
Iced Coffee: For one person. Loner D:< - Spoiler:
Ingredients - 2 Tbsp ground coffee
- 1/2 cup Water
- 4 Ice Cubes
- 1 Scoop Vanilla Ice Cream
- 1/2 cup Milk
- 1 tsp Sugar, or more if you want
- Optional: Flavoring Liqueur
Directions- Brew Coffee using whatever method you want. Put ice cubes in your cup, ice cream, coffee, sugar, then milk. Add a splash of whatever liqueur if you want.
Last edited by Lymia on Tue Mar 22, 2011 12:01 am; edited 8 times in total | |
| | | | Tri3EDGE
Member
Posts : 127
Join date : 2010-05-12
| | Subject: Re: Cookbook: Pingas? Mon Feb 28, 2011 11:53 pm | |
|
Last edited by Tri3EDGE on Wed Mar 02, 2011 12:50 am; edited 1 time in total | |
| | | | Lymia
Member
Posts : 117
Join date : 2010-06-05
| | Subject: Re: Cookbook: Pingas? Tue Mar 01, 2011 7:56 pm | |
| [editting them into the first 2 posts]
Last edited by Lymia on Fri Mar 04, 2011 1:08 am; edited 2 times in total | |
| | | | Lymia
Member
Posts : 117
Join date : 2010-06-05
| | Subject: Re: Cookbook: Pingas? Wed Mar 02, 2011 10:25 am | |
|
Last edited by Lymia on Fri Mar 04, 2011 1:09 am; edited 1 time in total | |
| | | | Lymia
Member
Posts : 117
Join date : 2010-06-05
| | Subject: Re: Cookbook: Pingas? Thu Mar 03, 2011 6:40 pm | |
| Been having dreams of this ever since I tried it. But it's more seasonal....it isn't available all the time. Per se, how I hate that place. Pre fixed menu price of $270 and about $100 premium if you want their truffle D: So this is more like an adaptation~ Alban White Truffle Risotto: You only have to sell an organ to make this - Spoiler:
Ingredients - 1 cup Canaroli Rice [Arborio would be a cheaper substitute]
- 1/2 cup White Wine
- 1 small White Onion, chopped
- 4 Tbsp Butter, divided
- 4 cups Chicken Stock
- 4 oz castelrosso cheese, crumbled [or castelmagno can work too]
- 2 oz Fontina cheese, diced
- 1 Tbsp creamy mascarpone
- 1 White Alba Truffle
Directions- Melt half the butter in a heavy pot and toss in the onions. Cook on high heat for about 4 minutes until the onion is translucent. Reduce to medium-low heat and add the rice, stirring slowly to evenly coat the grains. Pour in wine and continue to stir until all the wine is gone (evaporated). While waiting for this, gently bring the stock to a simmer in a different pot.
- Add a cup of the hot stock to the rice and keep on stirring until that has been absorbed. Repeat this process with the rest of the stock until you've used it all. [There are ways to cook risotto where you dump all the stock in at once, but it turns out to be less creamy and crap compared to the slow method]. The rice will be al dente when it's done....meaning it will have a slight firmness when you bite into a grain. (Don't turn this into a porridge). Take this off the heat and immediately add the rest of the Butter and the three other cheeses. Stir this quickly with a wooden spoon until it is nice and creamy.
- For serving: plate the risotto in a bowl and shave the white truffle over it (using either a truffle shaver or a mandolin). It is best to add the truffle as close to eating time because that's when it's best. [if you happen to order truffle anything at any restaurant. Make sure that server shaves the truffle right at the table instead of in the kitchen]
Last edited by Lymia on Sat Mar 12, 2011 1:54 pm; edited 1 time in total | |
| | | | Tri3EDGE
Member
Posts : 127
Join date : 2010-05-12
| | | | | Lymia
Member
Posts : 117
Join date : 2010-06-05
| | Subject: Re: Cookbook: Pingas? Sat Mar 12, 2011 1:56 pm | |
| I should just start a blog or some junk =__= | |
| | | | Lymia
Member
Posts : 117
Join date : 2010-06-05
| | Subject: Re: Cookbook: Pingas? Fri Mar 18, 2011 1:40 pm | |
|
Last edited by Lymia on Tue Mar 22, 2011 12:00 am; edited 1 time in total | |
| | | | Lymia
Member
Posts : 117
Join date : 2010-06-05
| | Subject: Re: Cookbook: Pingas? Mon Mar 21, 2011 11:48 pm | |
| Blueberry Pancakes: Makes about 8 or 10 - Spoiler:
Ingredients - 1 cup Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 pinch of Salt
- 2 Tbsp Sugar
- 1 egg. Beaten
- 1 tsp almond extract [or Vanilla....wahtever]
- 1 tsp Orange or Lemon zest
- 1-1/2 cups buttermilk. Or homemade sour milk
- 3 Tbsp Butter. Melted and slightly cooled
- 1 cup Blueberries. [Other fruits work too]
Directions- Sift all the dry ingredients together on a medium bowl.
- In a separate bowl, whisk the Egg, Buttermilk, Butter, Extract, and whatever Zest you used. Make a well in the dry mix and pour the wet stuff in that hole. Gently combine until all the dry spots are gone (lumps are okay. Just don't overmix the batter)
- Heat a skillet over medium heat until it's hot enough to start cookin. (Test the heat by dropping a bit of water on the hot pan. If it dances around a bit before evaporating, it's good. But if the water vaporizes immediately or does nothing at all....bad). Brush the pan with butter or use a nonstick spray, then add the batter a 1/4 cup at a time. When bubbles start to braek the surface, drop some blueberries onto the pancake and slightly press them in using your hand. Cook the pancakes until the edges look dry and settled. Flip the pancake with your spatula and tuck in any batter that tries to escape. Cook this side for a minute or two before taking it off and cooking the rest of the batter. [You can keep the pancakes warm in a preheated 200F oven while you finish cooking them all]
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| | | | Evil
Noobie
Posts : 22
Join date : 2011-01-23
| | Subject: Re: Cookbook: Pingas? Wed Mar 30, 2011 12:59 am | |
| | |
| | | | Lymia
Member
Posts : 117
Join date : 2010-06-05
| | Subject: Re: Cookbook: Pingas? Wed Apr 13, 2011 1:56 pm | |
| - Evil wrote:
- can i hire you
NEVAR!!! well sort of lol This doesn't really need directions besides the bottom 2 recipes. Or you can take a shortcut by buying everything premade. Just chop up the cake into small pieces, chop the strawberries, and layer them however you want with the whipped cream. Whipped cream is also easy....get heavy cream and a couple tablespoons of sugar in a bowl, then whisk it until it's whipped cream. You can even add some other diced up things like dates, macapuno, or some chopped dried fruit. Genoise Cake - Spoiler:
Ingredients
- 1 cup Cake Flour
- 2 Tbsp Sugar
- Some Salt
- 2 Tbsp Butter. Clarified You clarify butter by simmering it on low heat and skimming off the white solids until you're left with just the yellow butter. Google it if you need to]
- 4 Eggs
- 1/2 cup Bakers Sugar Also called Caster Sugar
- 1-1/2 tsp. Vanilla Extract
Directions
- Preheat your oven to 350F. Grease a round 8-inch cake pan and line it with parchment paper, the grease helps the paper stick. Then spray it with some Baking Pam (or grease and flour the pan instead). Sift the Flour, 2 Tbsp Sugar, and Salt together. Then sift them again....doing it more will yield a lighter cake.
- Get a double broiler out or use a mixing bowl over a pot of hot water. Beat the eggs and 1/2 cup of Baker Sugar in the bowl, whisking until it feels warm to the touch. Remove from heat and beat it until it turns pale and has a ribbon-like consistency (Do this by hand with a whisk or use a standing mixer. Don't use a hand blender). Add the Vanilla Extract and gently fold in the Flour mixture 1/3 at a time. Try not to deflate or overmix this.
- Take out a small amount of the batter to mix it with the Clarified Butter. Return this buttered batter back to the rest of the batter and fold it in. Pour batter into the greased/floured pan and bake it right away. It should take about 24 minutes or until the top is slightly tanned (like what angel food cake looks like). Let it cool on a rack for a few minutes, then turn it over onto a rack and remove the pan from the cake. Cool some more on this side. It's ready to be cut or frosted once it is completely cooled down.
Strawberry Syrup - Spoiler:
Ingredients
- 1 cup Sugar
- 1 cup Water
- 1/2 tsp ground Cinnamon
- 1/3 tsp ground Nutmeg
- 1 Tbsp Vanilla Extract
- 1 quart Strawberries. Sliced
Directions
- Stir Sugar and Water in a saucepan over medium high heat until fully dissolved. Add Cinnamon and Nutmeg; Stir to incorporate. Remove from heat, add Vanilla, pour over Strawberries. Let it macerate for a few hours or just leave it in the fridge overnight.
Note: You can also puree the strawberries instead
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| | | | Lymia
Member
Posts : 117
Join date : 2010-06-05
| | Subject: Re: Cookbook: Pingas? Mon May 16, 2011 8:11 pm | |
| An example of why you shouldn't take shortcuts sometimes :C  Remake:  | |
| | | | Lymia
Member
Posts : 117
Join date : 2010-06-05
| | Subject: Re: Cookbook: Pingas? Sun Aug 14, 2011 11:55 pm | |
| Sauce boss~
I'll touch this up later buuuut
Bourbon glaze (works well with pulled pork or pork shanks)
Saute shallots, bay leaveds, and peppercorn
deglaze with bourbon
add 2 cups brown sugar
adjust thickness with pineapple juice
Sesame Soy
4c sooy sauce
1/2c rice wine vinegar
1 ginger minced
1 bundle of green onion
1/4c sesame oil
1/4c black vinegar
pineapple juice
tomato remoulade (don't blend together. it should look like a tartar sauce)
4c Mayonnaise
Capers
6 sprigs of Tarragon
juice of 2 Lemons
1/4c Sundried tomatoes, minced
2 sprigs Chervil
Lemon zest
Salt and Pepper | |
| | | | Lymia
Member
Posts : 117
Join date : 2010-06-05
| | Subject: Re: Cookbook: Pingas? Fri Sep 09, 2011 3:03 am | |
| Southeast Asian flavor :O
Thai Papaya Salad: (you need a large mortar and pestle for this)
Dried Shrimp - As many as you want
1 Garlic Clove, minced
1 Green Papaya, shredded
3-4 Salty Crab (they sell it bottled in a small jar in most asian supermarkets)
1 Tbsp Tamarind Paste, diluted with a touch of water
Tomato, cut into wedges
Lime Juice
Lime Zest
Sugar (if you need to sweeten it)
Chili pepper (added at the beginning if you want it spicy)
Crush the shrimp and garlic together until it's nice and powdery. Overdoing it will turn it into a paste. Add the shredded papaya and pound it a few more times to soften it up. Lightly pound the crabs into it...you don't want to break them into pieces that are too small. Add the rest of the stuff and roughly mix it all together. | |
| | | | Lymia
Member
Posts : 117
Join date : 2010-06-05
| | Subject: Re: Cookbook: Pingas? Wed Oct 26, 2011 12:31 am | |
| @Haven: Try experimenting with burgers since they're simple and don't take too long to cook. If you want to spiff it up just change around the toppings, find a different thing for a bun, or stuff the meat patties with cheese. Some good things can be grilled pineapples, grilled onions, smoked ketchup (simple recipe below), pretzel buns, and whatever else. There are so many different sauces you can make for burgers o.o
Smoked Ketchup:
Ketchup
Red Bell Pepper
Worcestershire Sauce
Usings tongs, hold the bell pepper over a flame get the skin nice and charred all around. Place in a bowl and cover with plastic wrap for a few minutes. In a blender, combine the ketchup and worcestershire. Stem, quarter, and deseed the pepper, then add this into the blender. Pulse a few times but don't overblend....it's supposed to keep the black speckles.
Simple spanish thing that I don't know the name for:
Masa Harina (the mexican corn flour thing): 3c
Corn Kernels: 1c
Lard or Shortening: 1/2c
Salt: optional, according to taste
Mix all this together along with about 8 Tablespoons of cold water. Keep adding extra Tablespoon of water at a time until the dough comes together and is smooth (not sticky). All you need to do is take a small piece of the dough, press it into a small 1/4-inch thick disc, and fry this in a pan.
Notes: You can add ground chicken to the dough mix if you want. Or uh....use it for whatever o_o | |
| | | | Lymia
Member
Posts : 117
Join date : 2010-06-05
| | Subject: Re: Cookbook: Pingas? Sat Jul 14, 2012 12:13 am | |
| Only a picture e_e Was for a wine dinner banquet. S'more popsicle, chocolate chiffon, and a chili-spiced "hot" chocolate  | |
| | | | Jinglestan
Member
Posts : 336
Join date : 2010-04-14
| | Subject: Re: Cookbook: Pingas? Sun Jul 15, 2012 4:00 pm | |
| | |
| | | | Lymia
Member
Posts : 117
Join date : 2010-06-05
| | Subject: Re: Cookbook: Pingas? Wed Aug 08, 2012 12:22 am | |
| Aww thanks Jingle. I kinda wish they let me help in the production but at least I got to help plate This here is a Coriander-crusted pork chop, sauteed asparagus, grilled peaches, and a really weird sauce that somehow came together. Sauce ingredients with no specific measurements because I was winging it '_'
- Plums
- Shallots, minced
- Garlic, minced
- Olive Oil
- Orange Juice
- Riesling Wine
- Apple Cider Vinegar
- Cherry fruit roll up
Place plums in blender and blend it to hell. Meanwhile, saute the shallots and garlic in the olive oil. Once it starts to brown (and before it burns) add like.....a couple spoonfuls of apple cider vinegar, the wine, and the fruit roll up. Let the roll up dissolve before transferring it to the plum mush in the blender. Blend it all once again and add orange juice according to how you sweet/acidic you want it. Then transfer all this stuff into a pot and let it boil down to a sauce-like consistency. Strain well and use however you want.  | |
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lol Lymia, I'm flattered you were able to make my cookies into more epic desert items 
