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ED
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- Destrehan, LA
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ED's Discussions
Hows Your Garden Look?
Started Apr. 21, 2008
What Will Be Hot
Started Apr. 15, 2008
Kids Finding Produce
Started May. 21, 2007
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Comment Wall (11 comments)
- At 6:29pm on September 5, 2009,
www.makemoneywith-google.com said… - I just made $793 this week working from home for google. I cant believe how easy this is. Im recommending this to everyone, check out this guys google blog makemoneywith-google.com
- At 10:43am on May 21, 2007,
Michael S said…
- Thanks for the invite. I do alright myself cooking. I can bring into this filipino dishes since I was married to one a number of years, and I'm not to bad at susage making and curing /smoking of meats.
- At 1:53am on May 21, 2007,
NAMEJ said…
- Thank you for the comment.
I like to drink coffee and korean traditional green tea.
Did you have ever korean tea or korean food?
- At 12:44pm on May 18, 2007,
ED said…
- Guacamole
is a spicy Mexican paste made from crushed avocado and various seasonings, usually including onions, peppers, garlic and tomatoes. Guacamole is used as a condiment, an ingredient, and as an appetizer when served with tortilla chips.
Recipe I
Ingredients
· 3 avocados
· 2 tablespoons pico de gallo
· juice of 1/2 lime
· 1 chopped Jalapeño OR 2 tablespoons crushed red pepper OR 1 tablespoon cayenne pepper
· 1 teaspoon salt
· 4 teaspoon olive oil
· 1 1/2 teaspoon chopped garlic
· 1/2 teaspoon ground black pepper
· 1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced any chile pepper like (adjust for spiciness)
Procedure
Pit the avocados. Score avocado without cutting through the skin. Scoop out one avocado with a large spoon and place in mixing bowl. Add the lime juice and stir to evenly coat the avocados. Stir in the Pico de Gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed. Then scoop out the other avocados and gently mix and toss in the larger pieces. The guacamole is the right consistency when more large pieces than mashed parts remain. Garnish with a sprig of cilantro.
- At 10:37pm on May 17, 2007,
Nancy Bowen said…
- Thanks for the note Ed.We have a bit in common in the TV viewing,I see.Right now,it's American Idol and Dancing with the Stars for me.Top Chef is coming up on Bravo TV in a couple of weeks too!!
Have you ever watched Hells's Kitchen?? Love that one!
Talk to you later and will be here checking things out more tomorrow!!
- At 9:03pm on May 17, 2007,
LiliMKT2007 said…
- Well in Lima - Peru, there many kind of meals, absolutely delicious, first of all, we have Ceviche, which is a mixture of chopped fish in little pieces, condimented with lemmon, salt, pepper, garlic ( just a littlle bit), culantro (a sort of herb that gives your meals a special taste) and some chopped chilli..., it's served with onions, lettuce and sweet potatoes in the side, all this must be eaten inmediately for the best taste. Ceviche is our best representative all over of the world.
If we talk about American Idol, well..I really would have voted for Melinda to win the competition, she was my favorite but now...i don't know...but if I have to choose one of the two..i think the guy is a good choice.
You asked me about Lima Beans..and i really i don't know very well to what kind of beans you mean, we have about 5 kinds of beans here i guess. My family recipe for all of you is:
Castilla Beans with rice and an onion, tomatoes and green chilli salad
::: First step, put the beans in a bowl with water all night, next morning put some water in a pan with the beans, boil them til they get soft, then in another pan put some oil, a spoon of mashed garlic and chopped onions, add salt, pepper, and let them fry in slow fire til they change of color( without burn them of course, lol), then put the boiled beans with all of the water into original the pan ( with the onions, garlic and everything), mix a little a bit and let it boil for about 10min aprox. For the salad, chop the onions, tomatoes and chilli very thin and add them some lemmon with salt. Serve the beans with rice and the salad in the side. I really like this meal without any kind of meat (good for vegetarians), but you can serve it also with a steak or fried chicken. If you come to Peru some day, this would be an excellent choice, however we have thousand of delightful hotpots or whatever it is said, sorry but my english is not very good. : )
- At 8:18pm on May 17, 2007,
Morgan Mandel said… - That place you worked would be good in a story, that's for sure. Right now I have to finish the story I'm doing, which will take me a while.
Most of my recipes are not made from scratch. Maybe I'll learn a few easy ones I can do.
Morgan Mandel
- At 7:40pm on May 17, 2007,
- Welcome Tell me if yall need recipes!!
- At 12:13pm on April 25, 2007,
- Eastern Europe with CHEFED
More info @ www.chefedccp.com
Eastern European cuisine is the cuisine of Eastern Europe.
Since the cuisine of a country is strongly influenced by its climate, however, the term is of limited usefulness. While Eastern German cuisine, Polish cuisine and Russian cuisine show many similarities, they differ considerably from the cuisines of the Balkan peninsula, for instance.
The Balkans is the historic and geographic name used to describe a region of southeastern Europe. The region has a combined area of 550,000 km² and an approximate population of 55 million people. The archaic Greek name for the Balkan Peninsula is the Peninsula of Haemus (Χερσόνησος του Αίμου). The region takes its name from the Balkan Mountains which run through the centre of Bulgaria into eastern Serbia.
Kielbasa is a Polish word for traditional Polish sausage. The word has become a commonly used North American term for Eastern European styles of sausage, including Ukrainian sausage, which is called kovbasa or kubasa.
The term entered English simultaneously from different sources, which accounts for the different spellings. In the United States, the form kielbasa (usually pronounced /kiːlˈbɑːsə/ or /kɪlˈbɑ:sə/) is more often used and comes from the Polish kiełbasa pronounced [kʲewˈbasa] listen "sausage", in turn from Turkic külbastı "grilled cutlet" ). In New Jersey and most areas of Greater New York City, the Czech pronunciation, or possibly a derivative of the Polish word is used, and is usually pronounced "ke-bah-see" or "keu-bah-sah." In Canada, the forms more often used are kovbasa or kubasa, usually pronounced /ˈkʌbɑsɑ/ from the Ukrainian ковбаса kovbasa /kovbɑsɑ/ "sausage".
Sausage is a staple of Polish cuisine and comes in dozens of varieties, smoked or fresh, but almost always based on pork (although in many areas, it is available in beef, and sometimes in turkey, horse, lamb, even bison), every region having its own speciality. Popular varieties include:
· kabanosy, a thin, air-dried sausage flavoured with caraway seed, originally made of horsemeat (but today usually pork or turkey)
· krakowska, a thick, straight sausage hot-smoked with pepper and garlic; its name comes from Kraków
· wiejska (pronounced in Polish /ˈvʲejska/), a large U-shaped pork and veal sausage with marjoram and garlic; its name means "a country one"
In the U.S., "kielbasa" almost always means some form of wiejska (although often not U-shaped and seldom containing veal), which may be unsmoked ("fresh") or fully or partly smoked. Similar sausages are found in other Slavic nations as well, notably the Czech Republic (spelled "klobás") and Slovakia (spelled "klobása"). In Ukraine "kovbasa" is properly pronounced /kovbɑsɑ/, but in English is usually pronounced /ˈkʌbɑsɑ/.
Original kielbasa is also called "Polska kiełbasa" for "Polish Sausage" or "Kielbasa Starowiejska" known as "Old Country Style Sausage". This one comes closest to what is generally known in America as "kielbasa" (Polish sausage, Polska Kiełbasa). Nowadays, many major meat packers across America offer a product called "kielbasa," but it is usually a far cry from the real thing.
Real kielbasa uses only the choicest cuts of tender pork, and often a little beef or veal is added to improve its body and character. The sausage is seasoned with fresh herbs and spices and then gently smoked, just long enough to achieve the right color, flavor and aroma. It is good for breakfast or supper as a cold cut with horseradish or mustard.
In Poland, kielbasa is traditionally served with fried onions, red horseradish (which is blended with beets), and pierogies, which are crescent-shaped dumplings filled with potato, cheese or mushrooms. Kielbasa can be served hot — boiled, baked or grilled. It can be cooked in soups (such as biały barszcz, kapuśniak, or grochówka), baked with sauerkraut, or added to bean dishes, stews (notably bigos, the Polish national dish), and casseroles.
A less widely available variety of kielbasa is the White Fresh (biała), which is sold uncooked and unsmoked, then usually boiled or cooked in a soup in place of a typical meat. This variety of kielbasa taste similar to mild Italian Sausage.
Origins
Pierogi are of virtually untraceable Central or Eastern European origin; claims have been staked by the Polish, Romanians, Russians, Lithuanians, Chinese, Ukrainians, and Slovaks. Similarity to dumplings found in the Far East such as Chinese potstickers fuels speculation, well-founded or not, that the Mongols and Persians brought the recipe to the West.
Recipe variation
Ingredients
Pierogi are semi-circular dumplings of unleavened dough, stuffed with cheese, sauerkraut, mashed potatoes, cabbage, onion, meat, hard-boiled eggs, dry cottage cheese (the last two are rather Mennonite-specific), or any combination thereof, or with a fruit filling. Mashed potatoes are the most common filling.
Cooking
They are typically fried, deep-fried or boiled until they float, and then covered with butter or oil; alternatives include the Mennonite tradition of baking and serving with borscht or with farmer's sausage and a creamy gravy called Schmauntfat in Plautdietsch, and the Polish way of boiling, then frying in butter. They are typically served with plenty of sour cream, and the savoury ones are topped with fried bacon or onions. The most popular of the Polish variety are savoury pierogi ruskie, stuffed with farmer's (aka dry cottage) cheese, mashed potatoes, and onion. Varenyky or vareniki (from varyt', "to boil") are the Ukrainian version of pierogi. One variation of the pierogi are the meat-filled, boiled dumplings called pelmeni (пельмени), originating in Siberia, are very popular throughout Russia and in other parts of the former Soviet Union.
National varieties
USA and Canada
In the United States, the term Pierogi is commonly taken to mean Polish pierogi. The pirog (or its equivalent in the various Slavic languages) means pie, which can take the form of a stuffed dumpling, pastry, or two-crusted pie. In Russian, pirogi is the plural form of the generic pirog, which usually refers to a large double-crust pie and not a dumpling (pelmeni or vareniki) or filled bun (pirozhki).
By the 1960s, pierogi were a common supermarket item in the frozen food aisles in parts of the United States and Canada. Pierogis maintain their place in the grocery aisles to this day.
Many of these grocery brand pierogis contain non-native ingredients to appeal to general American tastes. Products include Mrs. T's Potato, Cheddar, and Jalapeño pierogi and Trader Joe's Potato Cheddar or Chicken Pierogi.
The Canadian Prairies in particular have a large Ukrainian population, and pierogi (usually called perogy, -ogies [pəˈroːgi]) are very common in restaurants and supermarkets, and so familiar that some Asian restaurants bill their pot-stickers as "Chinese perogies". Ukrainian-speakers call them pyrohy, which can be misheard pedaheh by anglophones unaccustomed to the fast rolled-r sound, or alveolar trill.
Packed frozen pierogi can be found everywhere European communities exist. Such pierogi are made by industrial machines, often built by Italian companies such as Arienti & Cattaneo, Ima, Ostoni, Zamboni, etc. These pierogi usually weigh around 20 grams each but resemble an oversize half-moon ravioli, since the aforementioned Italian pasta machines are commonly used for industrial production.
In 1993, the village of Glendon, Alberta, Canada, unveiled its roadside tribute to this culinary treat: a 25-foot (7.6 m) perogy, complete with fork.
Russia
In Russian cuisine, pirozhki (also piroshki, or Ukrainian pyrizhky) are small stuffed buns made of either yeast dough or short pastry. They are filled with one of many different fillings, and either baked or fried. The singular form is pirozhok, the diminutive form of the word pirog. The stress in pirozhki is properly placed on the last syllable: [piroʒˈki].
Hungary
In Hungarian cuisine, the pierogi is used as primarily as a festive food for special occasions such as weddings. It was brought to Hungary by the merchant Andras Perl for his wedding with his wife Katalin in 1764. The Banki family, home to Katalin, usually renowned for its ferocity in battle, was so moved by the pierogi that now, pierogi are common at most Hungarian weddings.
Other areas
Pierogi are popular throughout Russia, Central Europe, and Eastern Europe, including Ukraine and Poland, and in areas of North America where immigrants brought their cuisine. Pierogi at first were a family food among immigrants, but in the post-World War II era, freshly cooked pierogi became a staple of fundraisers by ethnic churches. The Ashkenazi version of Pierogi is known by its Yiddish name, Kreplach.
Latkes
Potato pancakes, also known as latkes or latkas (Yiddish: לאַטקעס), are shallow-fried cakes of grated potato and egg, often flavoured with grated onion. Potato pancakes may be topped with a variety of condiments, from savoury (sour cream, various cheeses) to sweet (applesauce, sugar with or without cinnamon), but traditionalists prefer them ungarnished.
Though commonly associated with the Ashkenazi Jewish cuisine of Eastern Europe, they are not necessarily Jewish in origin. Areas like northeast Poland, for instance, know many varieties. A favorite Polish dish is placki węgierskie (placki po węgiersku) — potato pancakes stuffed with a thick, spicy Hungarian goulash. Latkes are traditionally eaten during the Jewish Hanukkah festival although they play no fundamental part in Hanukkah ritual. The custom probably evolved because of the preference for eating fried foods during the festival that celebrates a miracle involving oil in the Temple of ancient Israel. Variants include cheese, apple, zucchini, spinach, leek, and rice latkes.
The potato pancake in its many varieties exists wherever the potato itself exists. It is often the by-product of leftover potatoes being cooked up by their respective housekeeper in an effort to keep from wasting otherwise perfectly edible potatoes which had not found their way into the main dish. This provides the potato pancake with a truly multi-national/multi-cultural proliferation, stemming merely from natural ingenuity on the cook's behalf.
The potatoes can be roughly grated, cut, or julienned to give a textured cake bearing a distinct resemblance to American hash browns. Some chefs prefer to finely mince the potatoes and drop a form of griddle cake. The French dish commonly known as "potato galette" or "crique" is similar, but in it the sour cream is an ingredient rather than a topping.
The Swedish version of unbound potato pancakes is called rårakor. Prepared with a batter of wheat flour, milk, egg, and potatoes and fried like thin pancakes, they are called raggmunk, which literally translates to "hairy doughnuts" (the grated potatoes make them look hairy). Both kinds are enjoyed with fried bacon and/or lingonberry jam. The commercial brand Hungry Jack Potato Pancake mix (formerly French's Potato Pancake Mix) most closely resembles the Swedish style of the dish.
Rösti, potato pancakes of Swiss origin, are distinct from latkes in that they generally contain no egg or binding ingredient and may be flavoured with thyme.
A similar food exists in Korea called "gahm-ja juhn"(Korean: 감자전), literally meaning "potato pancake". It is usually mixed with finely grated carrot or green onion, which adds color and crunchy texture to the dish. Cheese or ham may also be added. It is traditionally served with a dipping sauce made of soy sauce and vinegar.
Potato pancakes, or just potato cakes (also known as potato scallops in some shops), are very common in fish and chip shops in Australia. This variant is normally a thick slice of potato, dipped in batter, with no additional flavouring added except salt.
- At 12:57am on April 23, 2007,
- B
.:White Sauce
White Sauce is a common name (chiefly in the US and Britian) for the classic Béchamel Sauce, one of the "Mother Sauces" of French Cuisine. In French cooking, Béchamel Sauce is rarely used on its own; it is more often used as the base for derivitave sauces or as a binder for gratinees. Béchamel's American cousin, on the other hand, is frequently used as a finished product. White sauce is generally more highly seasoned than is Béchamel, but the procedure for making both is the same.
Recipes from the 19th century and earlier often call for slowly simmering white sauce, for an hour or more, with whole onions and spices, then straining the finished sauce. Today, it is more common to use dried/ground seasonings; there is little difference in the finished product.
Ingredients
· ¼ cup (4 Tablespoons) unsalted butter
· ¼ cup (60g) all-purpose flour
· 2 cups (480ml) whole milk
· ¾ tsp. onion salt
· ¼ tsp. ground white pepper
· 1 tsp. ground mustard seed
· pinch fresh-ground nutmeg
· 1 bay leaf
Procedure
1. Make a white roux: melt the butter in a sauce pan over medium heat until the foam subsides. Add the flour and whisk together, still over the heat, for 2-3 minutes. The flour should lose its raw smell, but should not brown.
2. Add the milk to the roux while whisking quickly but smoothly to create a smooth mixture.
3. Add the seasonings and cook over medium-low heat, stirring frequently. Simmer the sauce until it lightly coats the back of a spoon.
4. Remove the bay leaf, taste and adjust for salt and pepper, and serve.
Notes
· The seasonings can be adjusted according to individual taste and the intended use: some dishes will require a more highly seasoned sauce, others a milder concoction.
· The flavor can also be altered by adding various herbs (parsley, celery leaves, thyme, etc.) along with the other seasonings. Generally additions should be strained from the sauce prior to use - straining would not apply, for instance, to traditional parsley sauce, typically served with fish, in which the green of the herb is an integral ingredient. Keep in mind that the sauce should be mildly flavored and that any additions should complement the finished dish, not overpower it.
· White sauce can be made ahead-of-time: remove from the heat and press a piece of plastic wrap onto the surface of the sauce to prevent it from forming a skin. Reheat over a low flame, stirring constantly, until it barely simmers.
· In the event that lumps have formed in your sauce, simply pour through a medium strainer before serving.
.:Roux
Roux is a base sauce in international cuisines, originally French, composed of equal parts flour and fat (usually butter), useful for making sauces, and for thickening soups or gravies. It can be cooked to varying degrees (white roux, blonde roux or brown roux) depending upon the intended use, but you must at least cook away the raw flour taste. A darker roux (one that has been cooked longer) will also be thicker.
Ingredients
Equal parts flour and butter, e.g. 1 cup of each
Procedure
1. Melt the butter in a sauce pan over medium heat then combine flour.
2. Mix well and cook to desired consistency.
Oven-Made Roux
Some people find it easier to finish a roux in the oven so as not to burn it with direct heat.
Ingredients:
1. 3 cups peanut oil
2. 4½ cups flour
Procedure: Preheat oven to 400 degrees. Heat the oil in a skillet for 10 minutes on medium-high. Stir constantly for 15 minutes until roux starts to brown. Place the skillet in the oven and cook for 1 hour stirring every 15-20 minutes. Reduce heat to 350 and cook for an additional stirring every 15-20 minutes until your roux reaches the desired doneness. The roux may be stored in the freezer in an airtight container indefinetely.
Notes, tips and variations
· Depending upon how you plan to use your roux, you may need to add the sauce's other ingredients before the roux is fully cooked.
· To use a roux, you add liquid to it, stirring it in as you go. If you add the roux to a liquid, you will get lumps. Once enough liquid has been added to the roux (you'll know), you can safely add it back into another liquid.
· A good roux will have a slight shine to it, and the texture of the flour won't be apparent through the butter.
· When making a dark roux, switching from butter to an oil with a high smoke point (such as soybean oil or Canola oil) will allow for a higher cooking temperature, decreasing cooking time. Keep in mind that changing the fat will affect the flavor of the roux
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Profile Information
- Website:
- http://www.chefeds.com
You Know Your a Chef When ...........from: chefedccp.com
1) Insted of dropping a 400 degree pan you brab it with your other hand (bare)
2) You look threw the fridge at home take notes and plan the family special all with left overs
3) You dry age meat in the crisper drawer
4) You have a scale next to your garbge to calculate waste.
5) You can name more Chefs in History then Presidents
6) You look up recipes on the inter net insted of Sprots stats
7) You know how to make whip cream from scratch
8) When you know tha while making whipped cream it soon turns to homemade butter
9) You spent 4 years of your life and over $40,000 to run the schools F&B department
10) Every Sunday you watch the Sapranos to see who they 86
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Posted on June 1, 2007 at 10:24pm —
Chicken Chop"
A fresh chicken breast seasoned with Cajun spices and grilled, served over a hash, mushrooms and green onions. Topped off with a New Orleans Barnaise Sauce. Served with veggies and French bread.
1 cup tchoupitoulas butter (see recipe)
Barnaise sauce wi
Posted on May 17, 2007 at 7:38pm —
New Recipes, diet book intro, Welcome Everyone!
Posted on May 17, 2007 at 7:36pm —
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