Eggnog

Image by Billy McDermott

Image by Billy McDermott

Step 1

10 egg yolks

1 cup sugar

1 cup brandy

1 cup rum

2 quarts milk

1 pint half & half

Image By Bill Stilwell

Image By Bill Stilwell

Beat egg yolks till thick and bright yellow.

 

Gradually fold in sugar, 1 teaspoon at a time

Add brandy and rum

Chill (overnight) *Watch video below about letting it sit longer

Add  milk and half and half

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Step 2

10 egg whites

1/2 cup sugar

1 pint whipped cream

 

Beat egg whites to stiff peaks, gradually adding sugar

gently fold in whipped cream then everything from Step 1.

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Serve with freshly grated nutmeg.

 

 

 

 

Image by Yasmina Haryono

Image by Yasmina Haryono

 

Resources – Salmonella Concerns

How to Use Science to Make Safe Eggnog With Raw EggsWIRED magazine

“Eggnog… is a velvety mix of egg proteins surrounded by sugar molecules, diluted by milk and booze to a perfect thickness for drinking. It’s a dessert-flavored milkshake for grown-ups.”

“Modern egg-handling processes in the US mean that eggs get cleaned pretty quick after they come out of the chickens and then sped to markets. The health risk with food isn’t pathogens specifically; it’s pathogens plus time. That is, do they have the right conditions to breed to disease-causing levels? This is why refrigeration works; food bugs don’t like the cold. So buy fresh eggs, keep them in the fridge, give them a quick rinse before use, and then get cracking.”  – Adam Rogers

Why You Shouldn’t Fear Eggnog – Popular Science

Cooking the Egg Base – FoodSafety.gov

 Cooked Eggnog recipe with special garnish

Polish Stuffed Cabbage

cabbage-roll-makingMeat Stuffing

1 1/2 – 2 cups Panko or Italian bread crumbs – soak in water then drain with a strainer (press firmly to remove as much water as possible).

1 lb. ground pork

1 lb. ground beef

1 lg. yellow onion chopped

1 egg

salt and pepper

Mix together like a meatloaf.

*Stop here if you prefer mild meat stuffing.

 

Since my tastes run more toward zippy, I also add;

juice from one lemon

1 tsp. Hungarian paprika

1 tsp. celery salt

1 tsp. dill

1 full pkg. of fatty bacon – cooked until drippings are obtainable

2 –  14.5 oz cans chicken broth

Cabbage Leaf Stuffing

1 large head cabbage with the core cut out.

Fill a large soup pot with water, add salt and boil.

Place the entire head of cabbage into the boiling water. Watch for the leaves to begin to separate.  Remove the leaves when they become soft or take the head out of the water, put it in a strainer, and peel the leaves.

The leaves are ready when they are translucent and soft. Continue boiling and leaf peeling until the entire cabbage is disassembled.

On a cutting board, spread a leaf out as flat as possible. Cut a “V” to remove the thickest parts.

Cut a small palm-sized portion of the leaf. Hold it in your hand and place 1 tablespoon of the meat stuffing on it. Turning it over onto the larger leaf, fold the leaf around the palm-sized portion. *The goal is to have no spaces where the meat squeezes out.

Secure with a toothpick.

Continue stuffing leaves until they’ve all been used.

Cook the Cabbage Rolls

In a large soup pot, bring 1 can of chicken broth + some water to a simmer.  Add 3 tblsp. of bacon fat.

Place stuffed cabbage rolls into the bottom of the pot in a single layer, cover and simmer for 30 minutes.

Remove cooked rolls, add another batch to the pot to cook for 30 minutes. Add more water / broth as needed.

*The brand of bacon that I had didn’t yield much fat, so I added three full strips of bacon to the chicken broth in the pot.

Gravy

Add 1 can of chicken broth to the remainder of the bacon grease. Heat till warm.

*I had more meat stuffing than the cabbage leaves would hold, so I fried it up and added it to the gravy.

Blend a couple of tablespoons of flower with water and slowly add to broth mixture, stirring constantly to avoid lumps.

Storage

Place cabbage rolls in a casserole dish and cover with gravy. Heat them at 350 degrees in the oven for 45-50 minutes if you have a large group to feed or place the dish in the refrigerator and eat them a couple at a time.

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Being a vinegar fan, I liberally douse my stuffed cabbage rolls with red wine vinegar. London Malt vinegar is good too as is rice vinegar – though milder. Top it off with Crème Fraîche, plain yogurt or sour cream.

Sauce Series – White Sauces – 4 of 5

White sauces are made with milk, buttermilk, yogurt, coconut milk, butter, other white liquids and thickening agents.

 

Basic White Sauce

2 tblsp. Butter

2 tblsp. Flour

1 cup milk

½ tsp. salt

1/8 tsp. pepper

Melt butter and stir in flour. Gradually add milk and stir until mixture boils and thickens. Cook an additional 3 minutes.

Use on seafood, vegetables, fish, or meat.

Additions to white sauce:

Chopped parsley 2 – 4 tblsp.

Mustard – 2 tsp.

Cheese – ½ – 1 cup grated cheese

 

Horseradish Cream Sauce

½ cup heavy whipping cream, whipped to stiff peaks.

4 -6 tblsp. horseradish

½ tps. Salt

Pinch of pepper

Serve with ham, beef or fish.

 

Makes ¾ cup sauce.

 

Lemon Roux

 

Pan Gravy

Approximate the amount of flour needed to thicken the volume of meat drippings available. Place flour in a dressing / gravy shaker or whisk with cool water and shake or blend till smooth.

To meat drippings (fat) [from a turkey, chicken, bacon, or roast] in a deep pan over medium heat, slowly add flour and water mixture. Stir continuously. After the mixture has thickened, continue cooking for a few more minutes to make sure that the raw flour taste has been dispelled.

 

Hollandaise Sauce

2/4 cup butter

1 ½ tblsp. Lemon juice

3 egg yolks, well beaten with dash of salt

Cayenne pepper

 

Divide butter in the three parts. Place one piece in top of a small double broiler, add lemon juice and egg yolks. Place over hot water (not boiling) and cook slowly, whisk constantly.

When butter is melted, add second piece. Keep whisking. As mixture thickens, add the final piece of butter.

Once the mixture is about as thick as gravy, remove from heat, add salt and serve immediately.

Can be used over vegetables (asparagus), fish, shellfish and poached eggs.

Lightly finish with cayenne pepper.

 

Makes: ¾ cup
Trouble shooting: If sauce is curdling, dilute by the teaspoon with hot water while constantly whisking.

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Check out the other videos in this Sauce Series

Sauce Series #1 – taste bud training

Sauce Series #2 – red sauces

Sauce Series #3 – brown sauces & thickening agents

 

Mock ‘Chopped’ #5 – group cooking challenge how-to

 

 

Group Cooking Challenge – Mock ‘Chopped’

Here’s how to organize a group cooking challenge in your kitchen. (Roughly based on the TV show ‘Chopped.’)

Goal: Create a social experience, experiment, learn something new, and have fun!

Mystery Items:

Each participant brings 3-5 strange, unusual, foreign, untried, or previously unknown food items.

At the beginning, the challenge master collects these, groups them, and distributes them evenly among the chefs.

‘Rule’ Guidelines:

We decided not to attempt timed rounds. (Too much pressure!)

As a group, open and taste all the ingredients.

Everything in the kitchen pantry, spice cupboards, and refrigerator / freezer is available for use. (Or clearly define off-limits areas.)

If someone is stumped about what to prepare, everyone helps to brainstorm until they have a direction.

At the conclusion, everyone shares the meal.

Judging (if desired) can be accomplished by an individual, with a panel, or as group.

 

Ideas for Group Kitchen Challenge Themes:

All organic

Appetizers

Breakfast foods

Egg based

Ethnic cooking

Foodie specialists

Foods of color – purple, orange, green, etc.

For people around the age of ten (scrambles, healthy snacks, smoothies)

For people over twenty-one (food and beverage / wine pairings)

Movie / game night foods

Pasta & toppings

Picnic fare

Salads

Soups – freezer container portioned for make-ahead meals

Vegetarian

Wraps

 

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Poached Eggs on Cheese Bread

Delicious day old bread uses.

2 cups chicken broth

2 tblsp. cilantro sauce

day old bread slices

Kerrygold Dubliner cheese – shredded

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Use a little bit of the chicken broth to poach the eggs in.

Slice and toast day old bread.

Place the toast into a baking pan.

Top each piece with shredded cheese.

To the remaining chicken broth, add cilantro sauce.

Pour chicken broth/cilantro sauce over bread then microwave for 30-45 seconds to melt cheese.
Let this sit until the bread has soaked up enough liquid to make it soft.

Remove cheese bread from pan, put on plate then top with poached eggs.

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Click here for more uses for hard bread.