Article ID: 998514
Article Submitted: February 20, 2008
Category: Food and Drink :: Desserts
Article Word Count: 432
The prep time is very minimal for this fruit crumble, and there will not be much effort spent on cleanup after you get it into the oven. And it is a very tasty dessert for almost any occasion.
Ingredients you will need:
4 Cups of Apples, I prefer Granny Smith, but use what you like
2 Cups of fresh cranberries
2 Cups of sugar
1/4 Cup of brown sugar
2-3 Ounces of a good Brandy, if you will drink it then it is okay to eat it. I prefer not to use any wine that I would not serve at my table.
1 1/2 Cup of rolled oats
3/4 Cup of butter
1/2 Cup of flour
1/2 cup of almonds
1/2 cup of walnuts
You will need to preheat your oven to 350 degrees. If you are using a gas oven you may need to play with the temperature if you are prone to burn, or over cook things. At this time you will need to get your baking pan, and grease it well. The baking pan you will need to use should be a shallow one that will hold 2-3 quarts. At this time you will need to combine all of your apples, cranberries, and sugar, and brown sugar, into the greased pan. You will then drizzle the Brandy over the mixture. The alcohol will burn off, it is just to add extra flavor.
You will need to have a separate mixing bowl handy, so you can mix the other ingredients to incorporate a good coating of sugar. So, in this separate mixing bowl you will add your rolled oats, sugar, flour, almonds, and walnuts. You will give this a quick toss to get them evenly mixed together. You will sprinkle this mixture over the fruit and sugar mixture in the greased baking pan. While you are doing this make sure you are coating the fruit mixture evenly. This will help for a few reasons, it will keep it from burning, and it will help it cook evenly through the fruit crumble.
Once you get all of your fruit crumble mixture into the baking pan, there is one last step, you will add the butter. You will need to cut pats of butter, and place on top of your rolled oat crust. This will give it flavor, and help with the browning process. After 15 minutes in the oven you will need to turn 180 degrees. This will help during the cooking process, to make sure it cooks evenly, and to ensure even browning on the crust. You will cook approximately 30-45 minutes or until done. Enjoy.
The yield for this dish is 8 servings.
Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA.
Article Source: http://EzineArticles.com/?expert=Shelley_Pogue
http://www.chefshelleypogue.com
Sunday, February 24, 2008
Friday, February 22, 2008
The Best Little Pasta Dish In Texas, Great Possibilities, And You Can Add Your Own Favorites To It
Basil pesto is one of the easiest types of sauces to make. There is very little preparation for this sauce and it packs a ton of flavor. There are several different types of basil that you can get at your local market. There is cinnamon basil, Thai basil, lemon basil and Genovese basil just to name a few. Genovese is considered to be one of the best to make pesto the old Italian way, and if it is available it is the one to use. Basil has many medicinal uses as well, but this recipe is for a great flavor addition on your favorite type of pasta. This dish should take less than 30 minutes from start to finish.
You will need to come up with a grocery list, so you can get all of the ingredients in hand, to make this great dish.
Items list for the Basil Pesto: 2 cups fresh basil leaves, 4 cloves garlic, crushed , 3/4 - 1 cup of pine nuts, 3/4 cup Parmesan cheese shredded, 3/4 Romano cheese shredded, 1 cup of good quality olive oil, pinch of salt and black pepper, T/T. You will also need one pound of your favorite pasta, penne pasta, farfalle pasta (bow tie) or fettuccine if you wish. 1/4 cup of heavy cream optional.
1. I start my water at this point to get ahead of the game, and I use a generous amount of salt in the water for the pasta. Depending on the pasta you use it would be best to follow the directions on the box. Just make sure you add salt the water, it is important.
2. Get out your food processor or blender at this point. Add your washed basil, garlic and pine nuts at this time and blend.
3. While blending you need to start incorporating the olive oil at this point, in a slow but steady stream.
4. Stop the food processor and add cheese, salt and pepper. Blend again and then taste for seasonings. Add more salt an pepper if it is needed. I remember while attending Culinary school, I was asked by one of my chef instructors: Did you forgot your salt extractor today? You can always add more of any ingredient, but you can not take it out!
5. Remove all of the pesto from the food processor, and hold until you are finished. I will put it into a container that I can keep in the refrigerator, so I will have it for a week or two. And that way you are not continually transferring to many bowls to clean.
6. I would add my pasta to the boiling water at this point and prep the rest of my ingredients at this point. If I were going to add a salad with this dish I would get if made at this point. It will not take long to wash your lettuce and get ingredients ready for dinner with your family.
7. I like to add artichokes, bacon and sun-dried tomatoes to this dish just to give it some flare. I also take some extra pine nuts, and roast them to add them to the finished dish as well. To roast your pine nuts you can do it in a over or over a stove top burner. You just have to watch them to make sure they do not get too much color. They will taste very bitter, or burned if this happens. You can add any ingredient to your pasta dish that you prefer. I am sure some Kalamata black olives would be tasty on this dish as well. This is what makes it your dish, every ones taste buds are a little different. If you are wanting to have a special dinner for loved ones or guests. You can offer them a wide variety of ingredients to add to there own dish in the center of the table. It will make them feel very special, and offer them the ingredients to make it their own dish.
8. The pasta is probably ready to be drained at this point. Do not wash the pasta, and return it to the same pan. I would start to add in some of the pesto starting with 2-3 tablespoons and turn the pasta with tongs if you have them to mix in the pesto. Continue until the desired amount of pesto is on the pasta. Add salt and pepper to taste and then serve.
9. If you are not concerned about the fat content: Then go from step 7 to step 9 In a separate bowl add a couple of tablespoons of the pasta water to the the 1/4 cup of heavy cream to the, add the 2 Tbsp of pesto and mix. Drain the pasta, but do not rinse. Put the pasta back into the same pan and pour the cream pesto mixture into the pot and turn with a wooden spoon of tongs. Make sure there is a good covering of the mixture on the desired pasta. You can also add more cheese at this point if you so desire.
10. Set the table and get ready to dig in. After I put the portion on to my plate I would then add my artichokes, bacon, sun-dried tomatoes, and pine nuts. Or you can put yours on a nice serving platter in the middle of the table with a piece of basil garnish and everyone can serve themselves.
I hope that you enjoy this dish. Making a basil pesto sauce is very easy and it taste great. I hope that you will find those ingredients that you really love and incorporate them into this dish to call it you own.
Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and research and development chef for Vertical Sales and Marketing, San Ramon, CA.
Article Source: http://EzineArticles.com/?expert=Shelley_Pogue
Italian pesto
You will need to come up with a grocery list, so you can get all of the ingredients in hand, to make this great dish.
Items list for the Basil Pesto: 2 cups fresh basil leaves, 4 cloves garlic, crushed , 3/4 - 1 cup of pine nuts, 3/4 cup Parmesan cheese shredded, 3/4 Romano cheese shredded, 1 cup of good quality olive oil, pinch of salt and black pepper, T/T. You will also need one pound of your favorite pasta, penne pasta, farfalle pasta (bow tie) or fettuccine if you wish. 1/4 cup of heavy cream optional.
1. I start my water at this point to get ahead of the game, and I use a generous amount of salt in the water for the pasta. Depending on the pasta you use it would be best to follow the directions on the box. Just make sure you add salt the water, it is important.
2. Get out your food processor or blender at this point. Add your washed basil, garlic and pine nuts at this time and blend.
3. While blending you need to start incorporating the olive oil at this point, in a slow but steady stream.
4. Stop the food processor and add cheese, salt and pepper. Blend again and then taste for seasonings. Add more salt an pepper if it is needed. I remember while attending Culinary school, I was asked by one of my chef instructors: Did you forgot your salt extractor today? You can always add more of any ingredient, but you can not take it out!
5. Remove all of the pesto from the food processor, and hold until you are finished. I will put it into a container that I can keep in the refrigerator, so I will have it for a week or two. And that way you are not continually transferring to many bowls to clean.
6. I would add my pasta to the boiling water at this point and prep the rest of my ingredients at this point. If I were going to add a salad with this dish I would get if made at this point. It will not take long to wash your lettuce and get ingredients ready for dinner with your family.
7. I like to add artichokes, bacon and sun-dried tomatoes to this dish just to give it some flare. I also take some extra pine nuts, and roast them to add them to the finished dish as well. To roast your pine nuts you can do it in a over or over a stove top burner. You just have to watch them to make sure they do not get too much color. They will taste very bitter, or burned if this happens. You can add any ingredient to your pasta dish that you prefer. I am sure some Kalamata black olives would be tasty on this dish as well. This is what makes it your dish, every ones taste buds are a little different. If you are wanting to have a special dinner for loved ones or guests. You can offer them a wide variety of ingredients to add to there own dish in the center of the table. It will make them feel very special, and offer them the ingredients to make it their own dish.
8. The pasta is probably ready to be drained at this point. Do not wash the pasta, and return it to the same pan. I would start to add in some of the pesto starting with 2-3 tablespoons and turn the pasta with tongs if you have them to mix in the pesto. Continue until the desired amount of pesto is on the pasta. Add salt and pepper to taste and then serve.
9. If you are not concerned about the fat content: Then go from step 7 to step 9 In a separate bowl add a couple of tablespoons of the pasta water to the the 1/4 cup of heavy cream to the, add the 2 Tbsp of pesto and mix. Drain the pasta, but do not rinse. Put the pasta back into the same pan and pour the cream pesto mixture into the pot and turn with a wooden spoon of tongs. Make sure there is a good covering of the mixture on the desired pasta. You can also add more cheese at this point if you so desire.
10. Set the table and get ready to dig in. After I put the portion on to my plate I would then add my artichokes, bacon, sun-dried tomatoes, and pine nuts. Or you can put yours on a nice serving platter in the middle of the table with a piece of basil garnish and everyone can serve themselves.
I hope that you enjoy this dish. Making a basil pesto sauce is very easy and it taste great. I hope that you will find those ingredients that you really love and incorporate them into this dish to call it you own.
Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and research and development chef for Vertical Sales and Marketing, San Ramon, CA.
Article Source: http://EzineArticles.com/?expert=Shelley_Pogue
Italian pesto
Tuesday, February 19, 2008
Chipotle Talipia Taco's, with a cilantro, mango chutney, A must try on this recipe, great dish
Ingredients list:
1 lbs of Fresh Tilapia, you can use frozen, if you can't find fresh.
1-2 bunches of fresh Cilantro3
1-2 fresh ripe Mangoes
1/2- 1 fresh Jalapeno
1/2 lime for juice
1 clove of minced garlic paste
1 small Red Onion or a sweet White Onion, the red just gives it a better eye appeal
1 can of Chipotle Peppers in Adobo sauce, check you Hispanic food section at you local grocery store.
3-4 Tbsp of dried Chipotle chili for a dry rub
1-2 T of Salt and Cracked Pepper for dry rub
1/2-1 tsp of garlic powder for dry rub
1/4-1/2 Cup of Canola oil
1/4 Cup of Mayo
2 Cans of Black Beans, with added fresh garlic about 1-2 cloves ,with salt to taste, and then cooked together for about 10-15 minutes
3-4 Cups of prepared Aborio rice, I like to add Fresh Corn, and Red Bells with some fresh Cilantro and salt.
1 Package of Whole Wheat tortillas, or Flour if you prefer
1 package of Coleslaw mix, it has shredded red cabbage, green cabbage and carrots
Ready the Tilapia for the Dry Rub: First you will make sure the fish is fresh and that it is clear of all bones. You will then make sure the fish is dry of all moisture. Then add the fish to the oil, and remove to a sheet pan. You will take all of the dried spices, and salt and pepper, and mix. You will then get a pan, add your Tilapia and apply a generous coating of the dry rub to your Tilapia. Set the fish aside and let it hang out while you prepare your chutney. You can refrigerate if you think it will take you very long to prepare you chutney, and Chipotle aioli.
Your Mango Chutney: You will remove the skin from your Mango, cut it and remove the pith. You will fine chop the red onion, and mince the garlic. You will also very finely chop the Jalapeno. You can add as much or little of the Jalapeno for desired taste. You will be adding a Chipotle Aioli as the sauce for the taco. It will have some heat to it, so if you want to omit the Jalapeno altogether the taco's will be fine without it.
Chipotle Aioli: If your can of Chipoltle in the Adobo sauce, is a puree you will be a step ahead. If your Chipotle peppers are whole in the can, and in the sauce you will need to puree at this time. No big deal takes 2-3 minutes. After you have the puree you can add half of it to the mayo, and garlic powder, or all of the Chipotle puree at this time. You can add as much or little it just depends on the amount of heat you prefer to you taco's. You just need to make sure you are tasting as you are adding your puree to the mayo to get the desired heat for your palate. A little of this puree goes a long way, and it has a really great flavor. Mix well, and add minced garlic paste and refrigerate.
Preparing the Tilapia: In a med saute pan you will heat over medium to low high heat, add some canola oil. Add the dry rub coated Tilapia and saute quickly, and turn. Do not over cook, it will only take about 2-3 minutes on each side. Take the Tilapia out of the saute pan and let it rest for about 2-3 minutes and start to prepare you plates for food service.
Plating your Tilapia Taco's: Add your serving of rice and beans to the plate. Add 2 tortillas, and add your Chipotle Aioli on the open faces. You can add a little, or a generous portion, it is your preference. You will then add some of the coleslaw mixture on each of the tortillas. Then add the Tilapia, and then the Mango chutney. If you like you can also add some of the black beans as well. You can also add extra cilantro for garnish. I hope that you enjoy these Tilapia taco's they have always been a real hit. Enjoy!
Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA.
Article Source: http://EzineArticles.com/?expert=Shelley_Pogue
fish
Subscribe to:
Posts (Atom)
