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USCHO Cooks: Allez Cuisine!

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Re: USCHO Cooks: Allez Cuisine!

-Alton Brown's Steak au Poivre with bourbon instead of cognac. Wow. Good stuff.
-Alton Brown's Potato Gratin (recipe calls for portabello mushrooms, but fungus is disgusting so I left it out).

Also, since I don't have stainless steel, I decided to attempt to make the pan sauce with my non-stick. I challenge ANYONE who says you can't make a good pan sauce with non-stick. It worked just fine with plenty of fond left in the pan. The only thing I didn't attempt was igniting the bourbon during the deglaze. Just let it cook off before returning it to the burner.
 
Re: USCHO Cooks: Allez Cuisine!

We had some cauliflower that was probably going to go unused, so I made a curried cauliflower soup. I think it's going to be really good. I tried it as I was pureeing it and it has a nice spice and warmth to it. We'll see how I feel about it by Friday - I made it for lunches this week.
 
Re: USCHO Cooks: Allez Cuisine!

Timothy A said:
So I want to make jalapeno poppers tomorrow for new years eve, but to cut down on the workload of tomorrow, I'd like to assemble/bread them tonight so I can just fry them tomorrow. My wife thinks the breading will go ick if I do them ahead, I'm not so sure, any thoughts?
Click to expand...

The night before, I decided to make the filling, blanch the peppers for 2 minutes, cool down in ice bath, then I stuffed them and put the in the fridge. I started breading them an hour before cooking (triple coated 40 halves), then fried for 2-3 minutes each. They turned out awesome and were the hit of party.
 
Re: USCHO Cooks: Allez Cuisine!

walrus said:
Just made a batch of Blueberry muffins with coconut flour, smells good in here
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Yeah me too. Blueberry was on sale this week so made some muffins. Also made some donuts after watching Ming on create. It was easy to make... basically same dough as bread/pizza.
Been eating way too much flour (bread, pizza, muffin, pancake, biscuit, donuts, cookies) with all this cooking. but made me think how much flour and sugar (HFCS) and other chemicals I was ingesting from store bought processed foods. yikes.
 
Re: USCHO Cooks: Allez Cuisine!

So I tried making soft pretzels tonight. I'm not entirely sure they turned out well. I had one but it was far too doughy. It was one of the thicker pretzels but the dough was nearly impossible to roll out.

The dough seemed very high in gluten and it wouldn't recombine if it tore. Is that normal? What did I do wrong?
The dough also didn't really rise, even after placing the bowl over another bowl full of hot water.

For the record, I used Alton Brown's recipe.
 
Re: USCHO Cooks: Allez Cuisine!

dxmnkd316 said:
So I tried making soft pretzels tonight. I'm not entirely sure they turned out well. I had one but it was far too doughy. It was one of the thicker pretzels but the dough was nearly impossible to roll out.

The dough seemed very high in gluten and it wouldn't recombine if it tore. Is that normal? What did I do wrong?
The dough also didn't really rise, even after placing the bowl over another bowl full of hot water.

For the record, I used Alton Brown's recipe.
Click to expand...

I'd say you screwed up. ;)

Sometimes, it just takes trial and error. Perhaps your water was too hot or cold. Maybe the ambient temp wasn't ideal. Any number of things can go wrong one time and it'll be perfect the next.
 
Re: USCHO Cooks: Allez Cuisine!

Does anyone here have a good chili recipe for a slow cooker that has some good kick but won't leave me running for a glass of milk with every bite? On the 1-5 Alarm Chili scale, I'm thinking somewhere around the 3.25-3.75 range. Thanks!
 
Re: USCHO Cooks: Allez Cuisine!

dxmnkd316 said:
So I tried making soft pretzels tonight. I'm not entirely sure they turned out well. I had one but it was far too doughy. It was one of the thicker pretzels but the dough was nearly impossible to roll out.

The dough seemed very high in gluten and it wouldn't recombine if it tore. Is that normal? What did I do wrong?
The dough also didn't really rise, even after placing the bowl over another bowl full of hot water.

For the record, I used Alton Brown's recipe.
Click to expand...
If your dough didn't rise at all, your yeast was junk or your water was too hot and it killed it?
 
Re: USCHO Cooks: Allez Cuisine!

St. Clown said:
Does anyone here have a good chili recipe for a slow cooker that has some good kick but won't leave me running for a glass of milk with every bite? On the 1-5 Alarm Chili scale, I'm thinking somewhere around the 3.25-3.75 range. Thanks!
Click to expand...

Funny. I was thinking the same thing when I had a hankering for chili about a week ago. If you find a good recipe, let me know. Because of a lack of time and motivation, I ended up just making the generic quick recipe on the back of a chili mix packet. It was ok, but I'd like to do it right next time.
 
Re: USCHO Cooks: Allez Cuisine!

I know the yeast wasn't junk because it definitely foamed in the sugar-water mixture. I'm guessing it wasn't an ideal temperature when I left it rise. I don't know. Very frustrating.
 
Re: USCHO Cooks: Allez Cuisine!

dxmnkd316 said:
I know the yeast wasn't junk because it definitely foamed in the sugar-water mixture. I'm guessing it wasn't an ideal temperature when I left it rise. I don't know. Very frustrating.
Click to expand...
That sucks then, I generally never had any yeast issues but my house is pretty warm generally. Maybe you should try setting the oven on a low temp, shutting it off and then sticking the dough in there?
 
Re: USCHO Cooks: Allez Cuisine!

Some kind of chili or stew sounds good. In fact, anything that I can make and simmer on the stove for a few hours tonight sounds wonderful.

Hmm...*runs for recipe books*
 
Re: USCHO Cooks: Allez Cuisine!

walrus said:
too dry?
Click to expand...

Perhaps. I followed the recipe exactly, covered the bowl tightly with plastic wrap. I suppose it could have been off.

Amazingly, this is really the first time I've really tried doing a recipe with a rising dough. So I'm a bit of a novice.
 
Re: USCHO Cooks: Allez Cuisine!

dxmnkd316 said:
Perhaps. I followed the recipe exactly, covered the bowl tightly with plastic wrap. I suppose it could have been off.

Amazingly, this is really the first time I've really tried doing a recipe with a rising dough. So I'm a bit of a novice.
Click to expand...
Maybe Jen will see this on Monday, she bakes alot and may have some insight. I used to make bread all the time, pizza dough I can make in my sleep but never tried Pretzels. Now I don't eat Wheat so its all for naught:)
 
Re: USCHO Cooks: Allez Cuisine!

St. Clown said:
Does anyone here have a good chili recipe for a slow cooker that has some good kick but won't leave me running for a glass of milk with every bite? On the 1-5 Alarm Chili scale, I'm thinking somewhere around the 3.25-3.75 range. Thanks!
Click to expand...
I can make some good chili, but I don't have a recipe for it, so I have no idea how much of everything I put in it. I just start throwning stuff in a crock pot, and it turns out good.

Also, I found out that Cub has ghost chilis now. I didn't buy them...
 
Re: USCHO Cooks: Allez Cuisine!

dxmnkd316 said:
So I tried making soft pretzels tonight. I'm not entirely sure they turned out well. I had one but it was far too doughy. It was one of the thicker pretzels but the dough was nearly impossible to roll out.

The dough seemed very high in gluten and it wouldn't recombine if it tore. Is that normal? What did I do wrong?
The dough also didn't really rise, even after placing the bowl over another bowl full of hot water.

For the record, I used Alton Brown's recipe.
Click to expand...

Not rising could be several things, but my best guess is your house is too dry. I have to add 1-2 tbsp of water to every yeast recipe in winter (had this problem after I moved for quite awhile before I figured it out).

I don't think the not-recombining is a big deal, as I've had that with rolls and other shaped breads and they rose fine, but with the extra water, that may be less of a problem too (as well as rolling them out).

I noticed in his recipe that he uses flour weight - with an approximation of volume. Did you weigh your flour? That could throw off the ratio too.

And those look really good. :)
 
Re: USCHO Cooks: Allez Cuisine!

THis will feed an army but great for cold winter's day (or week- it makes so much you can freeze a bunch for later)

Kielbasa Soup

1 pkg of Kielbasa (looks like a loop)
1 bag each of frozen
• Sweet corn
• Cut green beans
• Butternut squash
• Petit peas
3 pound bag of carrots peeled and chopped
1 pkg celery chopped
(1 small head of cabbage chopped- I have left this out lately but it is good with it too)
3 cans of crushed tomatoes (I think these are the 22-24 oz- larger than the usual canned veggie cans)
Chicken broth to thin to soup consistency usually a quart or so

Preheat oven to 350
Chop kielbasa in half lengthwise and then into chunks. Roast until browned- usually about 30 minutes
While that is roasting add all the other ingredients into the pot, bring to a boil then turn down to simmer until the raw veggies are soft enough to your taste (usually at least 15-20 minutes because the other veggies are frozen and slows the cooking process)
Add the roasted kielbasa to the soup. Simmer for a few minutes to let flavor blend.

This makes a lot of soup. About 2 ½ crockpots worth. You could probably cut the recipe in half.
 
Re: USCHO Cooks: Allez Cuisine!

Last week I started in the CIM's Baking and Pastry program, and we started by making baguettes. However, I have a problem. When it comes to rolling the baguettes to proper length, they don't seem to get that long by rolling and the finished product looks awkward. What's something I can do to correct this?
 
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