Flavoring Vegetable Broth Or Consommé For Ramen With Tien Tsin Chili Peppers And Szechuan Peppercorns

Flavoring Vegetable Broth Or Consommé For Ramen With Tien Tsin Chili Peppers And Szechuan Peppercorns

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Seasoned vegetable consommé is venomous! Chicken poached in consommé is my very favorite. This recipe is from my blog post Ramen In Szechwan Chicken Consommé & Boiled Chicken Salad Sandwiches On Sourdough. In this blog post, I used vegetable consommé and Tien Tsin chili peppers [1]. I also ground the Szechuan peppercorns. The chili peppers add heat to the consommé, but they do not add a lot of flavor. The ground peppercorns add a course flavor to the consommé. Since vegetable consommé is not as exciting as chicken consommé, I had to add more flavor using sesame oil, fish sauce, rice vinegar, and granulated sugar. Soy sauce may also be exciting. Someone should consider substituting the sugar with brown sugar, honey, or some other sweetener. 1 tablespoon of fish sauce for every quart of consommé is probably a good proportion. When someone adds sesame oil to something without cooking it, the flavor is very strong. Brown sugar is probably more pleasing with these ingredients. Next time, I will add 2 star anises to every quart of consommé.

Cajun Corn Maque Choux With Scrambled Eggs With Mayonnaise

Cajun Corn Maque Choux With Scrambled Eggs With Mayonnaise

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Note: 1) adding bacon or using bacon grease seems very desirable

I could not resist the temptation to cook okra this weekend. This Cajun corn maque choux [1][2] recipe was adapted from a recipe in a Southern Living cookbook on frying. If I remember correctly, the cookbook does not include recipes or information on deep frying. In this cookbook, fried chicken is fried in a cast iron skillet. A similar recipe for maque choux from Southern Living is available on the internet.

Cajun food can be difficult to make because finding the right sausage and seasonings can be difficult. I made this with corn, okra, tomatoes, ancho peppers and salt. I sweat the vegetables in vegetable oil for about 15 minutes. After about 10 minutes, I added the seasonings. Before removing the vegetables from the pan, I added some butter. This is probably not necessary. Tony Chachere seasonings work well when making maque choux. I made the scrambled eggs from my blog post Thomas Keller’s Scrambled Eggs by substituting crème fraiche with mayonnaise. These eggs were very exciting.

Download The Recipe:

Cajun Corn Maque Choux

Thomas Keller’s Scrambled Eggs

Dulce De Leche

Dulce De Leche

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Unique Blogger Award

A blogger from Toronto nominated me to have a Unique Blogger Award! This person is a traveler and a foodie with exciting blog posts. This blogger introduces people to food from many places. I know many interesting and great things about Canada, the Philippines, Portugal, Syria, and Asia because of YES! ALL ROADS LEAD TO FOOD. Thank you!

Dulce De Leche is very flavorful and it is easy to make. Thomas Keller boils the can for 4 hours over medium to medium-high heat. Knowing how to make Dulce De Leche may be the first step to making many desserts from Spanish and Portuguese cultures. Tastemade Español and Tastemade Brazil may have lots of recipes for making “no-bake” desserts using sweetened condensed milk or Dulce de Leche. Things made with sweetened condensed milk similar to flan may be baked in a water bath. Thomas Keller uses Dulce de Leche to fill pastries. I should probably plan on making creme brulee and flan soon. After baking custard, I would probably be confident about making more Spanish or Portuguese desserts.

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Navajo Tacos

Navajo Tacos

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These are great! I talked about Navajo tacos in my blog post Fried Scones. They are served at some state fairs. Traditional Navajo cuisine may include stew made with rabbit meat. I have traveled through the Navajo reservation in New Mexico, Arizona, and Utah. I have driven through places in each state near the four corners, including Colorado. I remember seeing a red star over Gallop, New Mexico. A main road that travels through the reservation was once called 666. I have eaten fried bread with hot peanut butter at the home of a Navajo family in Arizona. I spent a lot of time in this part of America when I was young. I have backpacked many times in the deserts near the Navajo reservation.

This was made by smothering fried scones with taco meat, pinto beans, lettuce, tomatoes, cheese, and sour cream. Some Navajo people may call the scones fried bread. The middles of the pieces of dough will not cook if they are too thick. The dough from my recipe for Fried Scones should make 6 large pieces of fried bread.

Bavarian Seasonings – A Simple German Dinner

Bavarian Seasonings – A Simple German Dinner

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This was exciting. Bratwurst, caramelized onions with Bavarian seasonings, and polenta (grits) with butter and gruyere. The caramelized onions were very very good! The Bavarian seasonings from Penzeys are a mixture of crushed brown mustard, rosemary, garlic, thyme, bay leaf and sage. I grilled the sausages. There was a medicinal flavor in the polenta because I used iodized salt. The flavor of butter and gruyere on polenta is great! The mustard was not necessary because the flavor of these bratwursts was exciting.

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Cherry Jam

Cherry Jam

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I have a category dedicated to learning how to make jam. The basic idea is to heat fruit and sugar in a saucepan. Some fruits do not contain a lot of “gelatin.” Apples have a lot of pectin. Pectin is the gelatin in fruit. When in doubt, add an apple to the jam. This jam was made with 5 cups of cherries, 1 cup of sugar, and 1 apple. After boiling the mixture, I simmered it for about 40 minutes. A lot of foam will float on top of the jam when the heat should be lowered to someplace between low and medium-low.

This is low-sugar jam. The flavor is not intense. Low-sugar jams should not be associated with diabetes or special diets. Low-sugar jams are pleasing on things that are already sweet. They are also more expensive because more fruit is required to make an equal amount of high-sugar jam. The flavor of this jam on sourdough with butter is great. The cherries have a complex flavor that is very pleasing. I used unsalted butter.

Pullman Loaf Of Sourdough And A Salad Made With Gadgets

Pullman Loaf Of Sourdough And A Salad Made With Gadgets

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Note: 1) Thomas Keller puts salt and pepper on the lettuce in some salads; I put salt and pepper over the lettuce, and I did not put any salt and pepper in the vinaigrette

I have always thought that having a square slice of bread would be exciting. Today I fulfilled another dream. I made sourdough bread in a Pullman loaf pan. These sandwiches were exciting. I washed the lettuce with a salad spinner, and I cut the egg with an egg slicer. My family had kitchen gadgets from my great grandmother’s kitchen. The flavor and texture of a sliced egg in a salad was great. Thomas Keller makes hard boiled eggs by putting them in a saucepan of cool water and cooking them for 7 minutes once the water simmers. The salad dressing was made with equal parts sherry wine vinegar and red wine vinegar that I combined with canola oil. I used 2 tablespoons of each vinegar and 1/2 cup of oil. The sandwiches were seasoned with Penzeys’ Sandwich Sprinkle.

(Tuna Fish On Slices From A) Pullman Loaf Of Sourdough

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Gadgets: A Salad Spinner And An Egg Slicer

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