Sunday, May 7, 2006, 08:34 PM
Fenugreek is an annual plant within the pea family native thoughout the Mediterranean and Asia Minor, also known as "Greek Hay". It is an important flavor and aromatic of the Levantine Mediterranean, as well as Asia Minor, and India, especially in their braise offerings. Its flavor is the caramelly slightly sweet, and is a good source of protien in vegetarian cooking. Tamarind is the sour paste from the Tamarind trees pod. The tree is indigenous to tropical Africa and was introduced to the far-east so long ago that it is incorrectly identified as its orgin. The word is an Arabic compound description (tamar refearing to the date fruit and indi referring to its believed orgin, india)
Recipe
Yield: 10
Ghee (clairfied butter) as needed
Shallots, minced 5oz
Garlic cloves, sliced paper thin 4ea
Tomatoes, chopped 2lbs
Curry mix 2Tbsp
Tamarind paste 2Tbsp
Shrimp (16-20) 4 Shrimp per serving
Cilantro, chopped 1C
Basil Leaves chopped 1/2C
Method
1. Peel the shrimp and make a stock with the shells
2. In a sauce pan heat the ghee, and saute the shallots and garlic. Add the curry mix and toast. Add the tomatoes and sweat until jam like
3. Add an amount of the shrimp stock that brings the liquid to a briase consistancy (coats the back of a spoon).
4. Finish the sauce with tamarind in order to offer a sour taste component
5. The shrimp will be sauteed in ghee to order and toss in the sauce. Serve with brown rice or cous cous.
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( 3 / 309 )Monday, April 24, 2006, 06:30 PM
Commentator> Its that delicious time of the week again with your host...Chef Wolfy..
::Roaring Appluse::
::Steps onto kitchen stage::
Today were going to make rice pudding! Its so simple even I can do it!
There are two parts to this recipe. In the first part we will combine
3 quarts of milk
12oz Sugar
1 cinnamon stick
1 orange, cut in half
8 oz of rice
::places the items in a pot and turns the flame to medium:: Bring these ingriedents to a boil over medium heat stiring occasionaly. And gently boil until the rice is over cooked.
Then combine in a mixing bowl
1oz corn starch
4oz sugar
5 whole eggs
16oz milk
::wisks the items::
This will form a slurry to thicken our pudding!
::place the boiling liquid on another burner and brings another pot out:: Now that our rice is well cooked, remove the orange and the cinnamon stick. Then wisk in the slurry and boil again for 1 to two minutes to remove the starchy flavor. Spoon into prepared cups and serve hot, or allow to cool and serve cold!
Thank you for joining me again and remember!
If Wolf can cook! You can too!
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( 3 / 315 )Thursday, April 20, 2006, 05:05 PM
HELLO!!!! This week is part one of a three part recipe. We will be making a lemon meringue pie! Recipe one will be the making of a Meringue, recipe two will be the lemon curd filling, and the last will be the pie shell its self. As always drop me a line with any questions, comments, or dirty jokes..
Chef Wolf
Swiss Meringue 1.5# Yield
Note: All measurements are by weight. Please only use a liquid measureing vessle when measuring fluid ounces (fl oz) Water can be either weighed or measured via fluid ounces. A digital scale would be prefferable in any baking application.
8oz Egg Whites
16oz Sugar
1. Dampen a paper towel with a little bit of distilled white vinegar and whip out a kitchen aide mixing bowl and whip attachment with the vinegar cloth.
2. Place the egg whites in the mixing bowl, and whisk on medium speed until foamy, with air bubbles still visible and whites still semi-translucent.
3. Start to gradually add the sugar, whisking constantly.
4. After all the sugar has been incorporated, continue to beat on medium speed to a stiff peak. Remove and hold for use.
Note: It is very important when making meringues not to have any fat in it. IE Yolks from the egg whites, oils ect. If this occurs start from scratch as the fat will inhibt the foaming of the whites.
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( 3 / 325 )Wednesday, April 12, 2006, 08:38 AM
This is for FSF Tommy the lover of chocolate. Tommy ive included metric equivelents which im sure is easier for you to use.
Milk 16oz 480ml
Heavy Cream 16oz 480ml
Sugar 7oz 198g
Salt 1/4tsp 28g
Vanilla Bean 1ea
Egg Yolks 10oz 284g
Bittersweet Chocolate, melted 6oz 170g
1. Combine the milk, heavy cream, and 3.5oz/99g of the sugar, salt and vanilla pod, split and scrapped in a sauce pan and bring to just a boil over medium heat. Immediately remove from the heat and cover the pan and allow to steep for 5 minutes.
2. Remove the vanilla pod and return mixture to a simmer.
3. Meanwhile, blend the egg yolks with the remaining sugar to make the liaison. Temper by gradually adding about one third of the hot milk to yolk mixture, whipping constantly. Return the tempured egg mixture to the remaining hot milk in the saucepan and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon.?(180 degrees F/82 degrees C)
4. Remove the pan from the heat and stir in the chocolate until smooth and fully incorporated. Strain the mixture into a metal container and immediately transfer to an ice bath and allow to cool.
5. Process the mixture in an ice cream machine according to the manufactures instructions. Packing into storage containers and freeze for several hours before serving.
Questions or comments, e-mail me at FSFWolf@sb254.com
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( 3 / 344 )Tuesday, April 4, 2006, 04:22 PM
Yield: 2 gallons
Ingredient Amount
Topneck clams, washed well 60-90 ea.
Water 1 gal.
Salt pork, minced to a paste 8 oz.
Clarified butter 8 oz.
Onions, minced 1 ˝ lb.
Celery, small dice 12 oz.
Flour 10 oz.
Potatoes, russet, peeled, small dice 2 lb.
Heavy cream, scalded 1 qt.
Milk, scalded 1 qt.
Salt as needed
Pepper, black, ground as needed
Tabasco sauce 2 tsp.
Worcestershire sauce, or as needed 2 tsp.
Method
1. Boil the clams in the water in a covered pot until they open.
2. Decant and strain the broth through a filter or cheesecloth and reserve. Pick the clams and chop and reserve the meat.
3. Render the salt pork. Add clarified butter, onions and celery and sweat until they are translucent, about 6 to 7 minutes.
4. Add the flour and cook 5 to 6 minutes to make a blond roux.
5. Combine the reserved clam broth and enough additional water to make 1 gallon. Gradually add the liquid to the roux and vegetable mixture and incorporate completely, working out any lumps. Simmer for 30 minutes, skimming the surface as necessary.
6. Add the potatoes and simmer until tender.
7. Return the soup to a simmer. Add the reserved clams. Combine the milk and cream and bring to simmer—it is now “scalded”. Strain the scalded cream and milk into the soup. Adjust the seasoning with salt, pepper, Tabasco, and Worcestershire.
Questions or Comments please contact me FSFWolf@sb254.com
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( 3 / 349 )Tuesday, April 4, 2006, 04:13 PM
GREETINGS! I am FSF Wolf and each week I will be featuring a recipe or two. If you have any questions or would like to request a recipe please feel free to e-mail me at FSFWolf@sb254.com
Bon Appetite
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