Monday, April 29, 2013

Thai Chicken Coconut Soup

Thai Chicken Coconut Soup
Yield: 2 Quarts
Prep time: 15 minutes
Cook time: 40 minutes

1 1/2 cup diced onion
2 tsp minced jalapeno
1 Tbsp minced garlic, 3 cloves
1 Tbsp minced ginger
1 cup sliced mushrooms
1 stalk lemon grass, in half
3 cups chicken stock
2 boneless skinless chicken breast
2 cans coconut milk
1 cup diced tomato
2 Tbsp chili oil
1 Tbsp salt

2 cups cooked rice
1/2 cup chopped cilantro

1. Begin by cutting the onions, jalapeno, garlic, ginger, and mushrooms into their specified sizes.
2. Heat a few teaspoons of oil in a medium soup pot over high heat and add the aromatics. Saute for about five minutes until they have softened and gained some light browning.
3. Add the stalk of lemon grass cut in half, chicken stock, and chicken breasts to the pot. Lower the heat and simmer for 20-30 minutes, until the chicken is cooked through.
4. When the chicken is almost fully cooked and opaque, remove it from the pot and let cool. Add the coconut milk, tomatoes, chili oil, and salt and continue to simmer on low heat.
5. While allowing the chicken to cool prepare two cups of your favorite kind of rice according to the packaging directions.
5. Once cool enough to handle shred the chicken with either your hands or two forks into bite size pieces. Add the shredded chicken back to the pot  and continue to simmer.
6. To serve spoon about 1/3 cup of rice into the bottom of a bowl and ladle the soup over it, sprinkle with chopped cilantro and enjoy.

Chef's Note
       Here at RepairMyRecipe we believe in using fresh products especially produce but for this recipe using canned tomatoes works best because they are peeled and seeded ahead of time.
       Lemongrass is a species of tall grass native to India and Asia that has a light citrus flavor. In its whole form it looks like a very thick stalk of green hay and is available in most ethnic markets.In its whole form it is too fiberous to be eaten so leave it whole and  let the flavor infuse into the soup and then remove the pieces before serving.  If there is no ethnic market in your area it can also be found pre-chopped and in a tube in most large supermarkets.This variety is processed so that it can be eaten.

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Sunday, April 14, 2013

Chef Tip of the Week

Mise en Place: The secret to a successful kitchen 

     While Mise en place is a word you may have never heard of before it is something you do in your everyday lives that can and should be implemented in the kitchen.

     Mise en place is a French term that literally translates to "everything in its place". What this describes is having all of the ingredients prepared for a recipe so that it can be made faster and more efficiently. This is a fundamental concept for all chefs working in restaurants because staying organized is how you succeed in producing hundreds of dinners in only a few short hours.

     The problem is that many home cooks do not properly prepare their ingredients which creates a frustrating and un-enjoyable cooking experience. So many times people just pull out a recipe and decide that's what they want without even making sure if they have all the ingredients, the equipment, or the time. Another mishap is that cooks begin a recipe by just reading the first line and then going at it. If a recipe first says to saute some minced garlic it will be burnt in the pan before you have the time to get to the second step which says add sliced onions. By cutting all the ingredients according to the recipe and then beginning the cooking process you can assure your timing will always be correct.

     In a professional kitchen environment this phrase is more than just spoken word is it a religion that if followed keeps the cook sane, kitchen clean, and food exceptional. Best said in The New Professional Chef  written by the Culinary Institute of America " Mise en place means far more than simply assembling all the ingredient, pots and pans, plates, serving pieces needed for a particular period. Mise en place is also a state of mind. Someone who has truly grasped the concept is able to keep many tasks in mind simultaneously, weighing and assigning each its proper value and priority. This assures that the chef has anticipated and prepared for every situation that could logically occur during a service."

     What does this mean for the home cook though?  Do we recommend having to cut every single ingredient and set it up in small bowls before hand like a TV chef when your'e making a fast weeknight meal, NO. But mise en place will save you time and is especially useful when timing and quantity is of the essence like cooking a thanksgiving feast.

     Here are some basic Mise en place steps to keep in mind when you are in the kitchen.
1. Always read the entire recipe before you begin any work
2. Determine what ingredients and equipment are needed and make sure you have them
3. Start the job with a clean work area
4. Prepare your ingredients by cutting, separating, and pre-measuring
6.Clean as you go, so at the end its already half way done

     Following a little Mise en place by putting everything in its place will help organize any kitchen and make your cooking experience that much more enjoyable.

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Friday, April 12, 2013

Taleggio Grilled Cheese and Tomato Bisque

Grilled Cheese and Tomato Bisque
Yield: 4 servings, 2 quarts
Prep Time: 20 minutes
Cook Time: 1 hour

Today is National Grilled Cheese day and our chefs wanted to honor that with our favorite rainy day pairing, tomato soup and grilled cheese. Tomato soup is very easy to make at home and will blow any can of soup out of the water. And trust us, this is no white bread and processed cheese; the Sourdough and Taleggio combination will give you the crispy golden bread and oozing cheese that every grilled cheese fan craves.

1 large yellow onion
1 stalk celery
4 garlic cloves
2 28 oz cans San Marzano tomato sauce
2 cups chicken stock
1/2 cup whole basil sprigs
1/2 cup whole parsley sprigs
2 tsp salt
1 Tbsp sugar
1 1/2 cup heavy cream
4 slices sourdough bread
8 oz Taleggio cheese
8 oz deli black pepper turkey
1/2 cup pesto

1.To begin the soup first you need to prep all the vegetables and aromatics. Peel and chop the onion into a large dice, chop the celery, and mince the garlic. (The size of the cut is not too important because it will be pureed later.)
2.In a large pot heat a few tablespoons of olive oil over medium heat and saute the onions, garlic, and celery. Cook for five minutes until the vegetables soften and gain a little color.
3. Add the tomato sauce, chicken stock, herbs, salt and sugar. Lower the heat and simmer for half a hour.
4. After the soup has had time to simmer, remove the whole herbs and then use either a counter top blender or hand blender to puree the soup. (If transferring the mixture to a counter top blender use a large ladle instead of trying to pour it from the pot.) Blend the soup until it has a very smooth consistency.
5. Transfer the pureed soup back into the large pot, add the cream and continue to simmer over low heat for ten minutes.
6. While the soup is simmering assemble the sandwich. Spread softened butter onto the outside of your bread slices, then flip them over and spread pesto on the inside of the bread. Lay slices of taleggio cheese on the pesto and then the turkey.
7. Heat a small saute pan over medium heat and cook the grilled cheese on each side until it is golden brown and the cheese has melted, about four minutes per side.
8. Serve the soup with a garnish of basil or whipped ricotta and the grilled cheese.

Chef's Note
       Taleggio cheese is a semi-soft, washed rind cheese from northern Italy. Made from cows milk it has a pungent aroma yet subtle and mild flavor. If you cannot find taleggio a soft brie would work similarly.

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Tuesday, April 9, 2013

Fried Cod and Waffles

Fried Cod on a Belgian Waffle with Potatoes and Apple Chutney
Yield: 2 servings
Prep time: 30 minutes
Cook Time: 20 minutes

Last week we were sent an unusual recipe that interested our chef team. Ezra L visits a local Belgian restaurant that combines savory items with their waffles similar to the famous chicken and waffles. This dish combines two classic Belgian favorites, fish with apples and the waffle. The problem Ezra was having is that the waffle was too sweet and the proportions of the dish were wrong. So here is the RMR take on waffles and cod.


1 cup cake flour
1 egg, seperated
1 tsp baking powder
1/2 cup milk
1 Tbsp melted butter
1 tsp salt
1 tsp sugar
1 tsp lemon zest
1 tsp chopped tarragon

Apple chutney
1 granny smith apple, diced
1 Tbsp butter
2 Tbsp honey
2 tsp apple cider vinegar
2 Tbsp lemon juice

Beer Batter Cod
1/2 lb cod filet
1 cup cake flour
3/4 cup beer
1 tsp salt, pepper, cayenne, garlic powder

Roasted Potatoes
1/2 lb fingerling potatoes
1 Tbsp olive oil
1 tsp salt and pepper

1. Begin by preheating the oven to 400 degrees F. Then slice the fingerling potatoes into 1/2 inch rounds, you should end up with about 2 cups of cut potatoes. Coat the rounds in the oil and sprinkle with seasoning.
2. Lay the rounds out in a single layer on a sheet tray and bake for twenty minutes, until golden brown. While the potatoes are baking begin the apple chutney.
3. Peel and core the apple, then dice into 1/2 inch squares. In a small saute pan over medium heat melt the butter and add the apples. Cook the apples for five minutes until lightly browned and softened. Deglaze the pan by adding the honey, vinegar, and lemon juice. Continue to cook over low heat for ten minutes.
4. Next make the waffle batter by combining the cake flour, salt, and baking powder in a large bowl. In a two small bowls separate the egg white and yolk.. Add the sugar to the yolk and whisk to combine, then add the milk and melted butter and whisk again.  Pour the wet ingredients into the dry, add the lemon zest and tarragon and stir to combine. Finish by whisking the egg whites into a medium peak and gently folding them into the batter. Cook the waffles according to your waffle maker's directions.
5. By this point the apple chutney is done and can be set aside to stay warm. Now add enough vegetable oil to a small sauce pot to come up about two inches and heat over high. Cut the cod filet into two pieces and salt and pepper both sides.  Make the batter by combining the flour with the spices and then stirring in the beer. Dip the fish into the batter to coat and then gentle place into the hot oil, cook until the outside turns golden brown about three minutes on each side.
6. Serve by plating the waffle , top it with the crispy potatoes, fried fish and a spoonful of the apple chutney.

Chef's Note
       To complete this recipe so that everything is finished at the same time you have to start with the component that takes the longest to prepare, this is why we have put the procedure in such a specific order.

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Tuesday, April 2, 2013

Low Carb Country Bread

Low Carb Bread
Yield: 1 loaf, 10-12 slices
Prep time: 50 minutes
Cook time: 35 minutes

      This week RepairMyRecipe was emailed by Dorrie T who asked for a light and fluffy low carb bread that could replace her usual store bought sandwich bread. Our chefs tested recipes using gluten free flours which have a lower carbohydrate level than wheat based flour. In our recipe we have substituted half of the amount of flour with soy flour which is accomplished by adding vital wheat gluten to give the bread structure. Overall we were able to reduce the carbohydrate level from an average of 20-24 grams per slice to 10 grams per slice.

1/4 cup warm water
2 tsp active dry yeast
1 cup soy flour
1 cup bread flour
1 Tbsp + 1 tsp vital wheat gluten
1 tsp baking powder
1/2 cup hot tap water
1 tsp salt
2 Tbsp vegetable oil
1 packet (1/4 tsp) Stevia

1. Begin by combining the 1/4 cup warm water and yeast in a small bowl. Let this sit for five minutes to allow the yeast to become active. (The yeast is active when you see a foam forming at the surface of the water.) While the yeast is blooming prepare the rest of the ingredients.
2. In a large bowl sift together the two types of flour, wheat gluten, and baking powder.
3. In the bowl of a stand mixer fitted with the dough hook attachment add the hot water, salt, vegetable oil, and Stevia. Then pour in the yeast mixture.
4. Turn the mixer on low speed and add half of the flour mix, turn the mixer up to medium and allow all the flour to be incorporated, scraping the sides as needed with a rubber spatula.
5. Once the first batch of flour has become incorporated add the second half of the flour and mix until a dough ball forms, about two minutes. (This is a sticky dough so don't be concerned that it doesn't come together into a smooth shiny ball like pizza dough would.)
6. Empty the dough onto a floured surface and knead the dough with your hands for a full five minutes.(This process aligns the gluten proteins in the dough and creates elasticity.) Because of the dough's stickiness you will most likely need to re flour the surface and your hands multiple times.
7. After kneading, place the dough ball in a large bowl and lightly coat with vegetable oil. Cover with bowl with plastic wrap and let the dough rest in a warm place for thirty minutes. We suggest the top of your oven as the best place as long as it doesn't become hot enough to start cooking the dough.
8. Ten minutes into the resting period preheat your oven to 350 F.
9. After the dough has rested remove it from the bowl and shape it into a loaf form. Spray a loaf pan with cooking spray and lay in the dough. Cover this with plastic and let rest for another five minutes.
10. Remove the plastic and bake in the oven for thirty five minutes. The soy flour browns more easily than bread flour so keep a close eye on the bread and turn it if one side is browning faster than the others.
11. Once baked, the bread should have a golden crust that sounds slightly hollow when tapped on. Remove the bread from the pan and allow to cool for one hour before slicing.

Chef's Note
      Soy flour is made from dried and ground soy beans. It can be found in a few large grocery stores chains or most health food stores. It is available in full fat, low fat, and de-fatted varieties but for baking make sure you buy the full fat or low fat variety.

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