Ragout En Cocotte – Spaghetti Sauce

Ragout En Cocotte – Spaghetti Sauce

IMG_6663IMG_6664IMG_6705IMG_6706

Note: I added 1 cup of water while the sauce was cooking, 2) I added more to the paragraph on my personal folklore

This is the recipe that I wanted the first day that I started cooking. This is a pureed stew that I put on whole wheat spaghetti. After boiling the ingredients, heat the ingredients on medium-low for 1 hour, turn the temperature to low for 1-2 hours, or put them in the oven at 200°F/93°C for 1-2 hours, puree the vegetables, and then heat the sauce on low for several hours.

I had to play with food for over 1 year to have this basic method! In my personal folklore, a person has to be a laborer and an artist. Work makes the heart of a worker callous. Music and art restores feeling to the “heart” of a person. A person cannot be enlightened without being a laborer and an artist. Cooking requires a person to work. Without working, people in America become homeless. The government in America determined that people must work to have freedom. I put notes for a course story in my previous blog post on ragu. In the best possible place, the supermarket is a place for recruiting patients for a hospital visit (by making them ill). Hell is also the place that people create on Earth, when they are immoral. If people do not desire to create a utopia, they prefer to appreciate corruption.

Ingredients

Note: for best flavor make 1 day in advance

Note: omit the mushrooms or spinach to have more tomato flavor, consider adding more tomato paste

Note: I usually use whole wheat spaghetti

Note: consider adding 1 tablespoon of brown sugar

  • 2 (15 ounce) cans tomatoes
  • 2 tablespoons tomato paste
  • 2 carrots
  • 2 celery stalks
  • 2 small onions
  • 1 head garlic
  • 2 bell peppers
  • 2 Anaheim peppers (consider substituting some with mini sweet peppers, or jalapenos)
  • 1 cup spinach (optional)
  • 8 ounces mushrooms (optional)
  • 2 tablespoons olive oil
  • 1 – 2 teaspoons black pepper
  • 2 tablespoons Italian herbs
  • 1 1/2 (or less) teaspoon crushed fennel (optional)(must sit overnight)
  • 2 bay leaves
  • 1 teaspoon table salt

 

Download The Recipe:

Sous Vide Vegetable Ragout

Advertisements

Chicken Burritos Mojados

Chicken Burritos Mojados

IMG_6605Flag_of_Mexico

Note: 1) I forgot to add chicken broth to the list of ingredients for the red sauce, 2) more exciting chili powders will make more exciting sauces

This was a very exciting chicken burrito. Chicken burritos are not usually very exciting. The burrito resembles the Mexican flag. Burritos mojados translates to mean wet burritos. This recipe is from The Best Mexican Recipes: Kitchen-Tested Recipes Put the Real Flavors of Mexico Within Reach by America’s Test Kitchen. I have read most of this book. After making this recipe, I believe that this book contains so many important things to know for making great Mexican food. The recipes appear to be very reliable and they contain techniques and methods that are very exciting (based on understanding the nuances of cooking). The Kindle version of this book costs about $15.00. Used books are usually inexpensive. I use Bing(.com) points to buy used books by earning Amazon gift cards. I will be using this book often this year.

Here are some exciting things to learn in this recipe:

  1. How to make a Mexican red sauce (2 tablespoons vegetable oil, 3 cloves garlic, 3 tablespoons chili powder, 1 cup chicken broth, 16 ounces of tomato sauce)
  2. How to quickly make Mexican crema (1/2 cup sour cream, 1/2 cup mayonnaise, 2 tablespoons milk, 2 tablespoons lime juice)
  3. How to make tomatillo salsa without boiling the tomatillos

1. The Best Mexican Recipes: Kitchen-Tested Recipes Put the Real Flavors of Mexico Within Reach (Kindle Location 3599). America’s Test Kitchen. Kindle Edition.

Another Simple Apple Pie – How To Bake A Pie

Another Simple Apple Pie – How To Bake A Pie

IMG_5968IMG_5962IMG_5967IMG_5974

Note: 1) consider lining the oven rack with foil to prevent pie filling from dripping on the bottom of the stove

I made this pie again. It was in my last blog post on Pie a la Mode. Based on these two experiences, pies made with raw sugar will contain some liquid. Here is the new information:

  1. If the pie is covered with foil after the crust browns, someone can use high temperatures, since high temperatures bake apples, 400°F/204°C – 450°F/232°C
  2. Brown the crust confidently; check the crust to determine if the oven has browned it, about 15 minutes
  3. Once the crust is brown, cover the entire pie with foil and bake it for a long time
  4. Consider rotating the pie after half of the cooking time since the back of the oven is hotter than the front of the oven, because air enters through the door as hot air rises and leaves the oven
  5. Salt probably will remove water from fruit in a pie as it bakes in the oven, since salt removes water from shredded potatoes because of something similar or the same as osmosis

IMG_6262IMG_6273

 

Pie a la Mode

Pie a la Mode

IMG_5833

Note: 1) after covering the crust with foil, consider not reducing the temperature of the oven, 2) the liquid in the pie may be butter, 3) consider lining the oven rack with foil to prevent pie filling from dripping on the bottom of the stove

Happy New Year! (:

I used to have pie a la mode with my family when I was young. This is the first pie that I have made in more than 20 years. This pie has great flavor. This recipe did not require someone to make caramel or butterscotch, but since the pie was filled with liquid, I will probably have to find a different recipe.  I will probably be using one of Thomas Keller’s apple pie recipes to create a new recipe. His pie crust recipe is exciting and reliable. I used a microwave to defrost the crust because I wanted to soften the crust before I rolled the crust. I defrosted the crust for one minute, turning the crust over in 15 second intervals.

This ice cream was very exciting. When I multiplied the recipe by 0.80, I discovered that the recipe uses 1 pint of cream and 1 pint of half and half. This discovery made the recipe less costly and more convenient to use. The flavor was great. I believe that ice cream only has good flavor when it is just about to melt. I confirmed this belief when I made this ice cream. I plan on using a microwave to defrost this ice cream (using 15 second or less intervals).

Pie And Ice Cream

IMG_5833

IMG_5846

Making The Ice Cream

IMG_5753IMG_5768IMG_5777IMG_5786

Making The Crust

IMG_5593

Making The Pie

IMG_5692

Download The Recipes:

Southern Living Granny Smith Apple Pie (Raw Mixture Is Exciting: 3/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, 1 tablespoon lemon, 1 pinch table salt)(Cooked Version Is Exciting After Pie Cools: 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1 tablespoon lemon, 2 pinches table salt)

Thomas Keller Pie Crust Recipe

French Vanilla or Fresh Strawberry Ice Cream [1][2]

1. Thomas Keller: ad hoc at home (New York: Artisan, 2009), 338.

American Christmas Dinner – Seafood

American Christmas Dinner – Seafood

IMG_5284IMG_5296IMG_5177

Note: 1) I used 2 spoons to shape the puff paste, not a pastry bag, 2) “pump up” the excitement by brining the shrimp and scallops in 8 cups of water and 1 tablespoon sea salt for 10 minutes, use salted butter, and sprinkle fine sea salt from a high place over the shrimp and scallops [when I did this, I used a brine with 4 cups of water and 1 tablespoon of sea salt for 10 minutes, and despite being exciting, they may have been almost too savory][a restaurant may add vegetable oil to the clarified butter][butter that is not clarified adds the flavor of browned butter, I like this], 3) consider browning the scallops until the tops are completely brown, 2) after removing the fat from the top of the clarified butter, pour the butter into a different container to remove the fat at the bottom of the original container 

In America, the postal carrier delivers advertisements from grocery stores. During the Christmas season, these advertisements offer people a discount on ham and seafood. Some people may want to have a ham dinner with scalloped potatoes and corn. This year I chose seafood. The savory puff pastries are shrimp puffs. My mother liked these very much. I was able to recreate the recipe last year.

I brined the scallops and shrimp in 4 cups of water with 1 tablespoon of sea salt for 5 minutes (see notes above). Just above medium heat, I sautéed the shrimp. The scallops where browned on high. I steamed the king crab legs and lobster tails for 6 minutes. The muscles simmered in their sauce for 3 minutes. I defrosted 1 stick of unsalted butter in the microwave and I removed the fat with a spoon. I used 2 tablespoons of clarified butter with the shrimp and I used 2 tablespoons of clarified butter with the scallops. I squeezed 1/2 lemon over the shrimp, and I squeezed 1/2 lemon in the remaining clarified butter. I sprinkled fine sea salt from a high place over the shrimp and scallops. I added sea salt to the clarified unsalted butter.

I was listening to the radio somewhere on planet earth on Christmas Eve. I fell asleep and I had a vivid and shocking dream. A living puppy was served on a plate next to something similar to mashed potatoes under a large transparent glass dome. The puppy was hairless and wrinkled. Once the puppy was placed on a table, the waiter used a powerful cattle prod to electrocute the puppy through the glass. Two bright currents of electricity cooked and electrocuted the puppy through the chest of the puppy. After the glass dome was removed, I tasted the meat of the puppy. The meat was sweet. The meat had a delicate texture. I liked it!

Romans were pagans that appreciated prostitution. Christian women that denied Romans pleasure were humiliated and punished by being forced to work as prostitutes. St. Nicholas saved children that someone sold to be prostitutes. This Christmas, I had to pawn my kids. Fortunately for them, Santa Clause, being similar to St. Nicholas, paid to have my kids freed. Christianity is a blessing for all people. The all-mighty God is the god without a creator. All other gods are lesser than the God of Abraham.

St. Augustine used two passages in the Bible to relate to the shortest and longest day of the year. St. John the Baptist said about the Lord Jesus Christ in John 3:30, “I must decrease while he must increase.” Jesus said “I am the Light of the world” in John 9:5. Thus the Catholic Church, and supposedly the Western world, celebrates the birthday of John the Baptist on June 24 (when sunlight starts to decrease) and the birthday of Jesus on December 25 (when sunlight starts to increase).

Justice is probably a Christian value. In the folklore of the South, where the culture of a Christian includes the stories of the Old Testament, a person should be humiliated as a murderer to prepare, in advance, to defend the state or population from unjust people. The common interpretation of the story of David and Goliath is corrupt without knowing that David was anointed to have the Spirit of the Lord. Since most people are not David, people must worry about retaliation when defending innocent people. Americans may survive because of “mutually assured destruction.” I was raised to defend the “American Way Of Living.”

Shrimp Puffs

IMG_5177IMG_5163

Seafood Dinner

IMG_5284IMG_5296

Clarifying Butter Using Defrost In Microwave

IMG_5239

1. Thomas Keller: ad hoc at home (New York: Artisan, 2009), 88.

Sous Vide Ragout/Ragu/Spaghetti Sauce

Sous Vide Ragout/Ragu/Spaghetti Sauce

IMG_4966IMG_4934IMG_4933

Note: 1) I used a microwave to defrost the sausage for 2 minutes, then I cooked the sausage on each side for 1 minute, 2) consider adding olive oil, 3) the spaghetti was cooked in 4 quarts of water with 1 tablespoon of table salt, 4) (confirm) FDA recommends 2.3 grams of salt per day, so people should consume approximately 1 pound of salt in approximately 320 days (1 pound 10 ounces = 737g/2.3g ~ 320 days), 5) I changed the amount of tomatoes to the original amount, 2 (15 ounce) cans of canned tomatoes, 6) I changed the description for the amount of chicken broth, 5) see the changes for not adding 1 cup of broth/bouillon and less salt

Note: 1) see an old blog post for ragu to observe how to make this economically

Notes (Story): [supposedly the nervous system requires sodium, muscles may require sugar, salt is probably good medicine][serotonin][zombies hate salt][thickens blood][drink water][walk for 30 minutes][upscale lifestyles require a mastectomy or give people prostate cancer because medicine is a perfect science][Home Depot][which purchases/items/methods/techniques/technologies can be used to repair the problem][automotive][body is machine][knowing the culture for being functional and opening the door to “society” is a blessing from a physician][“bourgeoisie”][Axis V – 11 – a religion can be created by being insane while appearing to be functional by having knowledge for amusing oneself by exploiting vulnerable people][beer bottle/rectal health/no pain/easy][because zombies ruin people’s bodies by scaring people to death/always tense][men with rectal yeast infections][secrets are deadly, be excited without telling secrets][enlightenment is being rational][be diabolical by purchasing British/Australian appliances][not divine][since important people humiliate people by being discourteous, train to observe yourself speak][upscale anemic supremacists][corruption][eat well][consider living to reward your neighbor/vecino]

Pureed veggie stew makes great spaghetti sauce. Two books that I have can be summarized as suggesting that people should toss stuff in a bag and cook it (sous vide)! I have made this ragu so many times this year. Cooking this sauce sous vide made it very exciting. I was able to “simmer” the sauce for hours without being at the stove. Since the vegetables are cooked at temperatures less than or similar to the temperatures that a person uses to sweat vegetables, the flavors of the vegetables were not corrupted. Sautéed vegetables become sweet and the sweetness from sautéing the vegetables probably makes their flavors less unique. This sauce was great.

The recipe is based on my ragout recipe. I cooked the vegetables for 4 hours at 180°F/83°C. After 4 hours, I pureed the vegetables, and I added the herbs and I cooked them for 6 hours at 180°F/83°C. I chose 180°F/83°C because I believe that the carrots remain firm at lower temperatures. I made this ragu 24 hours in advance and the flavor is much different after the sauce has been cooled.

Ingredients

Note: consider adding 1 tablespoon of brown sugar

Note: I usually use whole wheat spaghetti

    • 1 cup chicken broth (2 cups reduced, or bouillon for 2 cups) (optional)(add bouillon to tomatoes)
    • 2 (15 ounce) cans tomatoes
    • 2 tablespoons tomato paste
    • 2 carrots
    • 2 celery stalks
    • 2 small onions
    • 1 head garlic
    • 2 bell peppers (consider substituting with mini sweet peppers)
    • 2 Anaheim peppers (consider substituting with mini sweet peppers
    • 1 cup spinach
    • 8 ounces mushrooms
    • 1/4 cup olive oil (consider only using 2 tablespoons)
    • 1 – 2 teaspoons black pepper
    • 2 tablespoons Italian herbs
    • 1 1/2 teaspoon crushed fennel (optional)
    • 2 – 3 bay leaves
    • 1/2 tablespoon table salt  (1 teaspoon)

    Download The Recipes:

    Vegetable Ragout

    Sous Vide Vegetable Ragout

    1. Michel, Jessica. My Joule Sous Vide Cookbook: 101 Delicious Recipes with Illustrated Instructions for the ChefSteps Joule Immersion Circulator. HHF PRESS. Kindle Edition.

    2. Dauphin, Isabelle. Anova Sous Vide Precision Cooker Cookbook: 101 Delicious Recipes With Instructions For Perfect Low-Temperature Immersion Circulator Cuisine! (Sous-Vide Immersion Gourmet Cookbooks Book 2). HHF Press. Kindle Edition.

Sous Vide French Toast

Sous Vide French Toast

IMG_4433IMG_4437IMG_4407IMG_4400

Note: 1) I changed the number of eggs, 2) I changed the order of the pictures from last to first, this currently seems more exciting, 3) I reduced the juices to make a simple sauce

Cooking French toast sous vide makes the French toast light and fluffy. The bread must be removed from the bag cautiously because it becomes mushy. After 1 minute in a pan, the bread becomes dry. This recipe is from a book for the Joule sous vide circulator. I also read a book that is for the Anova sous vide circulator. The recipe included vanilla. I used sourdough bread. The first bite was odd. After the first bite, the flavor of the sourdough was exciting.

The vanilla was not mixed with sugar. I would have to try the French toast without using the vanilla to determine if the vanilla added something important to the experience. I seasoned the lamb chops with salt, pepper, dried rosemary, and butter. I cooked the lamb chops for 2 hours at 140°F/60°C, and after 1 hour, I added the French toast to the pot. The flavor of the lambs was great and the texture was exciting and soft. I plan on adding twice as much dried rosemary in the future.

French Toast:

  • 3 thick slices of bread
  • 6 eggs
  • 2/3 cups milk
  • 3/4 teaspoon vanilla
  • Pinch of salt

Lamb Loin Chops

  • 4 lamb loin chops
  • Salt
  • Black pepper
  • Rosemary
  • Butter

Sous Vide French Toast

Sous Vide Lamb Loin Chops

1. Michel, Jessica. My Joule Sous Vide Cookbook: 101 Delicious Recipes with Illustrated Instructions for the ChefSteps Joule Immersion Circulator (p. 38).  HHF PRESS. Kindle Edition.

2. Dauphin, Isabelle. Anova Sous Vide Precision Cooker Cookbook: 101 Delicious Recipes With Instructions For Perfect Low-Temperature Immersion Circulator Cuisine! (Sous-Vide Immersion Gourmet Cookbooks Book 2) (p. 72). HHF Press. Kindle Edition.