Chef David Bishop preparing beef pot pie. For this recipe and much, much more! Visit - www.fromthecheftoyou.com
Saturday, December 31, 2011
Sunday, December 25, 2011
Saturday, December 10, 2011
Royal Wedding Cakes 2011Crumb Boss style
On April 29th, 2011 Price William will Marry Kate Middletown in what the world is calling the biggest wedding of the century. It is estimated that over 1 billion people world wide will be watching this joyous occasion. Gretchen Price known as Crumb Boss of Woodland Bakery in NJ has made the Royal Wedding cake, the Official Grooms cake and many other Royal Wedding Desserts for all her customers in NJ toenjoy. . Crumb Boss TV is a wonderful You Tube Baking Channel that uploads videos throughout each week for everyone to watch, learn and of course see the fun unfold. Have you ever wanted to make fabulous desserts from a certified culinary pastry chef before? Well the Crumb Boss is that, and she also provides all the recipes on www.crumbboss.com, which is her blog that she writes in weekly. It's very funny... And you can also check out all the photos of what she designs on www.woodlandbakery.com or Crumb Boss on Facebook. Would you like to make the perfect brownie, chocolate chips cookies, polish you cake decorating skills or just sit back and enjoy the fun? Well here is an amazing list of desserts, bakery treats and so much more you can expect to see on Crumb Boss TV. Two inch thick Crumb Buns. Yes big thick Crumb Buns that weigh about a half a pound. Angel Food Cakes, Baklava, Biscotti( assorted flavors) Biscuits, Boston Cream Pies, Bread Pudding, Brownie Mousse Cake, Brownies, Bundt cakes, Cakes (dessert or decorated) Cinnamon rolls & Bread. Cookie trays (Assorted or ...
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Tuesday, December 6, 2011
Chicken Pot Pie Recipe : How to Serve Chicken Pot Pie
Learn how to serve a delicious chicken pot pie from a family dinner expert in this free cooking video. Expert: Laura Banford Bio: Laura has cooked professionally for many years, including as a garde manger in a restaurant kitchen, and as a cooking instructor. Filmmaker: Laura Banford
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Friday, December 2, 2011
How to Make a Great Chicago Style Stuffed Pizza
Chicago style stuffed pizza is a pizza pie based on an Italian Easter pie. It is more kin to a casserole than a typical flat, thin crust pizza. The dough can either be flaky or more like a bread dough and is filled with lots of cheese, meats and vegetables, partially baked and then topped with tomato sauce. It was apparently developed in Chicago in the 1970's by Rocco Palese, founder of Nancy's Pizzeria, although its true origins are lost in the mists of time. Many Chicago pizzerias specialize in stuffed pizza including Nancy's, Pizzeria Uno's and Giordano's.
The development of this recipe began in 2001, when I left the Chicago area and moved to the Western Slope of Colorado. My family and I live in a beautiful valley that has everything we need, except a decent pizzeria. My husband, Scott, hails from upstate New York and until he met me, had never tasted anything remotely resembling a stuffed pizza. During several trips to the Windy City to visit my dad and stepmother, he and I ate our way through stuffed pizzas from Lou Malnati's, Uno's, Gino's East, Nancy's and Giordano's. As befits a man of good taste, Scott naturally became an instant convert to the delights of Chicago style pizza, despite a deprived upbringing eating only that thin, bendable stuff that passes for pizza in New York. Fortunately for our marriage, he agreed with me that Giordano's has the best stuffed pizza around.
Upon our return to our lovely, pizza challenged valley we embarked on a mission to develop a recipe for a pizza that mimicked Giordano's stuffed pizza as closely as possible. I absolutely love their crust, its flakiness is amazing and I have tried for years to duplicate that style. After nine years, thanks to much delicious trial and error and some great advice from Buzz, a moderator from pizzamaking.com, I present to you what I believe to be the best stuffed pizza recipe west of Chicagoland. Another note, don't be intimidated by the length or scope of this recipe. It is worth every second of time you will spend making it. Just pick a snowy / rainy day and have fun in the kitchen.
Chicago Style Stuffed Pizza
Makes two large stuffed pizzas
Dough:
6 cups all purpose unbleached flour (King Arthur preferred)
1 heaping TBSP yeast
1 TBSP sea salt
2 TBSP sugar
½ cup olive oil
1 ½ cups warm water (you might need more)
Proof the yeast with an additional teaspoon of sugar in your nice 100 - 110 degree water (I use filtered water, I swear it makes a difference). Mix the flour, salt and sugar. Add yeast mixture. Use your hands to start to form the dough into a rough ball, then add the oil a little a time until it comes together into cohesive ball (it will still be a bit scrappy). Add more water if necessary.
Knead only two minutes, no kidding! This is the key to the flakiness of Giordano style pizza crust. The more you knead, the more bread like it becomes. So a short knead is the real secret!
Let the dough rise-because of the short kneading time, it will not rise very much. I let it rise for anywhere from 2 - 8 hours. The longer the better! You can also put it in the fridge overnight if you'd like, and use it the next day. Be sure that the dough is at room temperature before attempting to roll it out. Make your sauce and fillings now, so they are ready but not to hot when your crust is ready.
Once it has risen, divide the dough into 4 equal pieces, and repeat the following process for each crust. Roll each one thin with a rolling pin. If it wants to bounce back, let it rest 10 minutes or so. Then fold the dough in quarters, let it rest a little and roll it out flat and thin again (it should be at least 12" in diameter). You can repeat the rolling a third time, I encourage you to try it. Think puff pastry! This creates that flakiness I love in Giordano's crust.
Once it's rolled flat and thin for the final time, immediately put one crust in a greased 12" deep dish pan (I use olive oil). (I have several preferred pans; my current favorites are a Le Creuset paella pan and a dark metal, heavy duty, deep dish pizza pan. We've also used a great old cast iron skillet) The size of the dough should be larger than the pan, so drape it over, press it down, and cut off the edges. Now get right to work stuff your pizza. Don't let the dough rise in the pan.
Fill your crust with your fillings in the following order:
Cheese (grated or sliced) about 8 - 12 oz for the bottom
Spinach or Sausage filling (see following recipes)
Cheese again (grated or sliced) another 8 - 12 oz. here
Now drape another crust over your filling, seal the edges well and fold over for a pretty edge. (See picture.)
With a sharp knife, cut several air vents in the top of your creation.
Put in a HOT oven. I recommend 450 degrees, but experiment with any temp from 425 - 500, depending on your pan.
Check after 10 - 15 minutes. When it's starting to brown slightly, pull your pizza out and put your tomato sauce on top. I prefer a thin layer of sauce. (My favorite sauce recipe follows, but you can use any good tomato sauce.) Then top your pizza with fresh grated Parmesan cheese and put back in the oven for another 10 - 20 minutes. Watch the bottom crust, especially in a dark pan. It will burn quickly. When the sauce / Parmesan combo is bubbly and the bottom is not burned, your pizza is ready. Pull it out of the oven and let sit for a few minutes (now is the time to take pictures of your creation). Enjoy.
Tomato Sauce Recipe:
2 large cans whole Italian Plum tomatoes, well drained (I like Muir Glen)
4-5 cloves garlic, chopped
1 teaspoon fresh ground black pepper ( I also like to add 1 tsp of crushed red chili flakes)
2 - 3 tsp. oregano
1 teaspoon salt
1 tbsp sugar
2 bay leaves
1 cup chopped onions
Olive oil
Heat large skillet over medium heat until nice and warm. Coat the bottom of the hot pan with a small puddle of olive oil. Add onions and sauté until translucent, adding garlic about halfway through cooking so it doesn't burn. Add drained tomatoes. Stir. Add in salt, sugar, pepper, bay leaves, chili flakes and oregano. Cook for about five to ten minutes on medium heat. I break up the tomatoes slightly with a potato masher or an immersion blender (don't forget to take out the bay leaves). The sauce should still be a little chunky. Taste and add salt, pepper, oregano or more sugar as needed. Let sauce sit until you're ready.
Spinach Filling:
2 pounds fresh spinach (or 3 packages frozen spinach, thawed and drained)
1 yellow onion, chopped
4 cloves garlic, chopped
a little olive oil
salt and pepper to taste
½ tsp red chili pepper flakes
a little nutmeg (freshly ground, about ¼ tsp or so)
Lots of fresh basil leaves (about ½ cup) (if you're in pinch, use about 1 tsp of dried basil and add it to your spinach mixture)
1 - 1 ½ pounds mozzarella (grated or thinly sliced) - I use 1 ½ pounds evenly divided between the top and the bottom of your filling, like a cheese sandwich.
fresh Parmesan cheese for the top of pizza
Sauté onions and garlic in olive oil with chili flakes until mostly cooked, add fresh (or frozen) spinach, cover and cook over lowish heat until wilted. The idea here is that the filling be very dry. If it's not, drain any water out as best you can. Add salt, pepper and nutmeg to taste. Next, tear up a bunch of basil leaves into small pieces and add to filling once it's off the heat. I've heard that cutting basil with a knife changes the taste, so I don't take any chances, I tear it by hand. You can also try laying the basil leaves over your spinach filling before you put on the final layer of cheese. That's how Edwardo's on Howard St. used to do it. Set your filling aside to cool before stuffing your crust.
Sausage and Pepper Filling:
2 pounds bulk Italian sausage (hot is good!)
2 red, green or yellow peppers, thinly sliced
2 large yellow onions, thinly sliced
4 cloves garlic, chopped
Olive oil
Salt & pepper to taste
1 - 1 ½ pounds mozzarella cheese, grated or thinly sliced - I use 1 ½ pounds evenly divided between the top and the bottom of your filling, like a cheese sandwich.
Fresh parmesan cheese for top of pizza
Brown Italian sausage in a little olive oil, if needed, over medium heat. Add onions, peppers and garlic. Cook over medium heat until all the ingredients are tender. Drain any excess fat. Season to taste (how much seasoning you need depends on how your sausage is seasoned), don't be afraid to add salt, pepper, oregano, basil or chili flakes. Cool filling before stuffing your pizza crust.
Saturday, November 26, 2011
Easy Summer Appetizers - Quick Summer Party Recipes
Here are some easy summer appetizers that are quick to prepare. Summer is a great time for entertaining at all kinds of events from 4th of July parties, family functions, graduations, to just relaxing and spending time with your friends. These quick and flavorful appetizers are perfect summer party recipes and will make all your get-togethers easy, delicious, and fun.
Fruity Salsa Dip: Take one-half cup diced of each of the following and combine in a bowl: fresh or frozen (thawed and drained) peaches, jicama (peeled), celery, red onion, and tomatoes. Add fresh squeezed lemon juice to taste and toss again to combine. Allow to marinate in the refrigerator for an hour and serve with your favorite chips for dipping.
Bacon Shrimp Cocktail: In a bowl combine cooked, shelled shrimp (cut into chunks), some thinly sliced scallions, a couple of slices of crispy cooked bacon (crumbled), some sour cream (enough to moisten), some fresh squeezed lemon juice and mix well. Serve this flavorful summer appetizer chilled in prepared baked puff pastry shells with a slice of lemon on the side.
Olive Spread Stackers: Take some crispbread crackers and spread a layer of olive tapenade on each cracker then top with sliced fresh mozzarella cheese, a couple of roasted red pepper strips, and a sprinkling of fresh chopped basil.
Ham and Cheese Roll-Up Appetizers: Take a slice of deli ham and place a thin slice of Swiss Cheese on top of the ham. Spread the cheese with a combination of sour cream and spicy mustard and a sprinkling of dried or fresh dill. Then place a thin breadstick (your favorite flavor - plain, garlic, cheese, etc.) on top of the cheese near the edge and roll up tightly.
Creamy Potato Toppers: Take small red potatoes and cut into one-quarter inch thick slices. Steam until tender but not mushy, carefully remove from steamer, and place in ice water for a few minutes to stop the cooking process. Remove from water, pat dry, and allow to cool completely, being careful to keep each slice intact (refrigerate until ready to serve). In a bowl, combine some ricotta cheese with some sour cream, a little spicy mustard, chopped fresh chives, fresh grated lemon zest, and salt and pepper to taste. Mix until well combined and chill until ready to serve. Assemble this summer appetizer at serving time by spooning a mound of cheese mixture on top of each potato slice, sprinkle a little more chopped chives on top, and place on a serving plate.
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Monday, November 21, 2011
Symptoms of Type One Diabetes
Below are some of the symptoms for type one diabetes as well as its causes and treatment options. Basically, type one diabetes occurs due to decreased output of insulin by your pancreas.
A certain region inside the pancreas called the "Islets of Langerhans" manufacture the protein called insulin. This protein encourages the cells within your entire body soak up the sugar that's inside the bloodstream and utilize it for energy.
In this form of diabetes, the particular cells which usually generate insulin are destroyed. Therefore, a reduced amount of sugar is assimilated out of your blood stream and into your body's cells, as a result the sugar accumulates in your body.
Causes
The explanation as to why this process happens in not actually known. Possibly, some kind of auto-immune response which attacks the beta cells inside of the Islets of Langerhans could be an explanation. Some sort of virus-like infection could also possibly be a cause. This disorder might also be inherited.
Once sugar intake by your cells is reduced, it builds up inside of your system which has these effects:
* The cells within your body are not receiving the fuel they need.
* Your blood thickens resulting in water being taken out of your body's tissues in an effort to thin it out. Therefore, your tissues get dried out but your urine output increases.
* Your tissues commence digesting muscle together with body fat as a way to obtain energy, resulting in weight loss and also a reduction in muscle. On account of these processes a few signs or symptoms of type one diabetes will begin to emerge.
Symptoms
The symptoms normally come on all of a sudden. It typically develops in youngsters and young adults below age 30, hence the name "juvenile diabetes." The earliest symptoms for type one diabetes are generally:
* An excessive amount of urine
* Lack of sensation in your feet, or perhaps a tingling feeling
* Extremely thirsty on account of the greater urine output
* An increased appetite
* Suffering from low energy along with feeling exhausted
* Shedding weight even though you are eating very well
* Vision impairment
Below are a few additional symptoms which can take place if your blood glucose level goes too low:
* Nervousness
* Headaches
* Trembling
* Perspiring
* Overall weakness
In the event that the blood glucose level hasn't been kept inside of the normal range, an individual may undergo an increase of chemical compounds within their body which are called ketones. This problem is referred to as diabetic ketoacidosis. This particular affliction is extremely dangerous and may result in a coma or perhaps even death.
Ketoacidosis Warning Signs:
* Dry mouth
* Abdominal discomfort
* Throwing up
* Breathing extremely fast
* Accelerated heart rate
* Considerable drowsiness
Over time, type one diabetes may well harm blood vessels inside of your essential internal organs. This could result in damage to one's cardiovascular system, renal system and eyes in addition to various other internal organs.
Treatment
Type one diabetes usually is treated with insulin injections. Another important element of one's treatment plan is control over how much fat and sugar is consumed, so that it ties in with the amount of insulin being taken. Furthermore, monitoring one's blood glucose is a vital element in the management of diabetes.
There are also natural treatments that may make it possible to stabilize your sugar level, and others that could reduce diabetic symptoms. Included in these are organic herbal remedies that may be helpful in regulating blood sugar.
These treatment options won't get rid of diabetes or even do away with insulin shots. But, they can aid you in managing your blood sugar and might also help to relieve some diabetic symptoms.
Tuesday, November 8, 2011
A Chicken Pie Recipe With That Master Chef Touch
No one can resist a delicious pie. While apple pie usually ranks as the top favorite, chicken pie comes at a very close second.
Why is a chicken pie recipe such a popular dish for homemaker and their families? For one, chicken pie can already be considered as a complete meal because of the proteins and carbohydrates that you can derive from the chicken meat and crust, respectively, and the necessary fiber from legumes and vegetables that you add to the filling.
However, because you can find chicken pies practically everywhere, they have become unfairly labeled as "ordinary" fare. Some not-so-discriminate individuals have even come to claim that all chicken pies taste the same, despite the fact that there are thousands of varieties of chicken pie recipes that you can find on the Internet.
This comment cannot be said of chicken pies made by culinary experts from the leading five-star restaurants in the world today. Just check out the reality cooking shows on TV and you will see Master Chefs transform the humble chicken pie into a gourmet delight.
One good example of a gourmet chicken pie recipe is the Chicken and Mushroom Pie creation of Chef David Coulson in the popular BBC cooking competition show "MasterChef" The Professionals". Give this recipe a try in your own kitchen and discover the culinary magic that a Master Chef can weave upon a humble chicken pie recipe...
MasterChef David Coulson's Chicken and Mushroom Pie
Ingredients for the Chicken:
1 large whole chicken
olive oil, for drizzling
salt
freshly ground black pepper
100ml/3½fl oz chicken stock
100ml/3½fl oz Madeira
Ingredients for the Sauce:
25g/1oz butter
2 tbsps vegetable oil
2 small carrots }
1 celery stick } Make sure that these 4 ingredients are finely chopped
1 shallot }
1 clove garlic }
1 leek, cleaned and sliced
100g/3½oz mixed mushrooms (ideally morels and girolles), cleaned and chopped
150ml/5fl oz dry white wine
100ml/3½fl oz double cream
4 large flat mushrooms (remove the stalks)
Ingredients for the Pastry:
225g/8oz ready-made puff pastry
flour, for dusting
1 free-range egg, beaten
Instructions:
1) Preheat your oven to 200C or 400F or Gas 6.
2) With the use of a boning knife, cut off the legs and wings from the chicken and set aside. Carefully carve off the breasts. Drizzle the breasts with a little olive oil and season with salt and pepper. Tightly wrap the chicken breasts in plastic cling wrap and set aside.
3) Arrange your chicken legs on a roasting tin and drizzle with olive oil and season with salt and pepper. Roast the legs for 30 minutes, or until they are golden brown and cooked through (poke the thickest part of the leg with a fork or skewer to see if the juices run clear). Baste the chicken as often as necessary while cooking.
3) Unwrap the chicken breasts from plastic cling film. Poach the breasts for 20 minutes (or until cooked through) in a pan of simmering water. Carefully shred the meat inside a bowl and set it aside.
4) Let your Madeira and chicken stock in your small pan simmer for a few minutes before adding the chicken wings. Cook the wings for 20 minutes, or until it is cooked through. Set the wings aside, but keep your cooking stock on reserve.
5) Cook the sauce by heating butter and 1 tbsp of vegetable oil in a pan. Gently fry the carrots, celery, leek and shallot for 4-5 minutes, or until the vegetables begin to soften. Add the garlic and mushrooms together with your remaining oil and gently fry for another 4 to 5 minutes. Pour in the wine and simmer until most of the liquid has evaporated. Stir in cream. Put in your shredded chicken leg meat.
6) Arrange your flat mushrooms over a baking sheet and spoon the mushroom sauce on top.
7) For the pastry, start by rolling out with a rolling pin the puff pastry on a floured surface. With the use of a pastry cutter, stamp out circles in the same size as the flat mushrooms that you have arranged on your baking sheet. Place the pastry on a separate baking sheet. Prick the surface with a fork or skewer. Brush the pastry with the beaten egg. Bake this together with the filled mushrooms for 8 to 10 minutes, or until it has risen well and turned golden brown.
8) To serve, cut the chicken breast into thick slices with a knife. Remove all the bones from the chicken wings. Sit the mushrooms on a serving plate. Arrange a pastry circle on top and at an angle. Lay the chicken breast and wing meats alongside. Reheat the reserve chicken stock and Madeira sauce and drizzle over the plate. Garnish the pie with fresh thyme. Serve with creamed potatoes.
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