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February 29, 2016

Fruit Bowl

Fruit Salad is best when the fruit is in season but during the winter months that is harder to accomplish. Apples, grapes and a few canned fruits will hold you over until summer when the local fruits begin coming in.

Fruit Bowl with Mint
Serves 10
Serves 4

Ingredients:

1 apple, washed and cubed
1/2 cup fresh red grapes
1/2 cup fresh green grapes
1/2 cup strawberries, washed, capped and sliced (if available)
Other fruit that you like, fresh or canned pineapple, mandarin oranges, pears, and peaches
½ cup sweetened fruit juice
1 tablespoon fresh mint, chopped, plus more to garnish (optional)

Instructions:

In a large bowl, combine all fruit. Add fruit juice. Add 1 tablespoon mint, gently stir to combine. Cover and chill for up to 1 hour.
Before serving garnish with additional mint if desired.

Posted by terri at 02:44 PM | Comments (0)

February 27, 2016

Basic Potato Soup with Options

Everybody loves a good bowl of soup now and then. There are so many recipes to choose from. To help with the decision I've created this basic version with suggestions for making it your own. All you have to do is add a few of your favorite ingredients. You could actually have a different version every week.

Serves 4
Prep Time: 10 minutes
Total Time: 40 minutes

Ingredients:

4 large russet potatoes
1 small onion, diced
1 tablespoon cooking oil
2 cups (1 can) chicken broth
¼ teaspoon oregano, dried
½ cup milk
salt and pepper to taste

Instructions:

Heat oil in medium large pot on high heat. Add potatoes and onions and cook about 3 minutes, flip potatoes and cook another minute until slightly golden.

Reduce heat to medium and add broth and oregano. Season with salt and pepper. Cook until potatoes are tender. Add milk and cook another 5 minutes.

Make it your own

Ways to thicken the soup:

Use heavy cream to replace milk or for a skinny version use 1% milk

Make a beurre manie and stir it into the potatoes before adding the broth. If the soup becomes too thick, thin it with additional milk or chicken broth

For the beurre manie, melt 2 tablespoons butter in the microwave and add 2 tablespoons flour.

Ways to add flavor

For a richer version use beef broth to replace chicken broth

Add 2 cloves minced garlic after frying the potatoes before adding the broth

Optional toppings:

2 tablespoons crumbled bacon
1/2 cup shredded or crumbled cheese such as Cheddar, Gouda, Gorgonzola, Parmesan, or Swiss
Chives
Dollop of sour cream

Additional potato soup recipes:

chunky potato soup

Posted by terri at 03:15 PM | Comments (0)

February 24, 2016

Lemon Cookies with a Lemon Glaze

I searched high and low for just the right lemon cookie recipe. I wanted something simple yet delicious and full of lemon flavor. I found it and the kids in my last cooking class agreed. It was yummy.
This recipe came from Chefs in Training website.

Ingredients

1 cup butter, softened
1½ cups sugar
1 egg
1 teaspoon lemon juice
1 Tablespoon Lemon zest
1 teaspoon vanilla
½ teaspoon salt
½ teaspoon baking powder
2¼ cups flour

Lemon Glaze

1½ cup powdered sugar
1 Tablespoon lemon juice
1 Tablespoon lemon zest
1 Tablespoon milk
¼ teaspoon vanilla

Instructions:

Preheat oven to 350 degrees F.

In a large bowl, cream butter and sugar together.

Add egg and beat in well.

Add lemon juice, lemon zest and vanilla and mix until well blended.

Combine salt, baking powder and flour and mix until well incorporated. Add flour to sugar mixture and mix well.

Roll cookies into 1 inch balls and place on greased cookie sheet. Space cookie dough balls about 2 inches apart from each other.
Bake at 350 degrees F for 8-10 minutes or until lightly golden on the edges of cookies.

For the glaze Combine glaze ingredients in a medium bowl and whisk until smooth glaze is formed. Drizzle as much as desired over slightly warmed cookies and let finish cooling completely before eating.

Posted by terri at 01:55 PM | Comments (0)

February 05, 2016

Clarified Butter

The milk solids in butter create a low smoke point meaning that butter burns very easily. To increase the smoke point the milk solids are removed.

Clarified butter is used exactly the same in recipes as regular butter. 1 cup clarified butter = 1 cup butter.

Ingredients:
1/2 cup butter

Instructions:
Place butter in a medium saucepan over medium low heat. Cook 5 minutes or until completely melted and beginning to foam. Skim solids off the top with a spoon and discard. Slowly pour remaining butter out of pan, leaving the solids in pan, again discard solids.

Posted by terri at 02:05 PM | Comments (0)

February 04, 2016

Cornish Hens with Honey Mustard Glaze

Perfect for a special dinner. Use local honey and a coarse grain mustard for the glaze. Stuff with Basmati Rice with almonds and dried cranberries.

Ingredients:

2 Cornish Hens, remove giblets and rinse out cavity
2 tablespoons butter
1/2 cup chicken broth + 1 cup for cooking
3 tablespoons honey
2 tablespoons coarse ground Dijon mustard
Salt and pepper to taste


Instructions:
Preheat oven 400 degrees. Place hens in roasting pan breast side up, pat dry with paper towel. Rub butter into skin of each hen. Generously pat with salt and pepper. Meanwhile combine broth, honey and mustard together in medium saucepan. Heat on medium heat until smooth consistency and reduced by half (can do this the day before).

Loosely stuff hens with about ½ cup of the prepared rice. Baste hens with the honey mustard glaze. Cook hens 15 minutes in preheated oven. Reduce heat to 350, baste hens with glaze again. Add chicken broth to pan. Cook additional 25-30 minutes, baste again and cook additional 5 minutes. If the hens start to over brown, lightly cover with foil during cooking time. Remove from oven and allow to rest for 10-15 minutes before slicing.

Internal temperature should reach 180 degrees after resting.

Basmati Rice with Dried Cranberries and Almonds

Serves 8
Prep Time: 15 minutes, Total Time: 35 minutes


Ingredients:
2 cups basmati rice
3 cups chicken or vegetable broth
2 tablespoons olive oil
3/4 cup dried cranberries
3/4 cup toasted sliced almonds
Salt and pepper to taste


Instructions:
In a medium saucepan, heat the oil. Add the rice and toast until slightly golden. Add the broth and bring to a boil; cook covered until broth has been absorbed and the rice is tender, about 15-20 minutes. Stir in dried cranberries, almonds, and salt and pepper and heat additional 5 minutes. Remove from heat, keep covered for about 5-10 minutes. Serve as side or use as stuffing.


Posted by terri at 04:09 PM | Comments (0)

Raspberry glazed Cornish Hens

A raspberry glazed Cornish hens will make a spectacular Valentine's day meal.
Another idea is HONEY mustard glazed Cornish hen, how special.

Avoid the long wait at restaurants, stay at home, save money and have a very special dinner.
Bonus: this recipe is simple to make.



Ingredients:

2 Cornish Hens, remove giblets and rinse out cavity
2 tablespoons butter
1 cup chicken broth + 1 cup for cooking
1 cup raspberry jam
2 tablespoons Grand Marnier
Salt and pepper to taste


Instructions:
Preheat oven 400 degrees. Place hens in roasting pan breast side up, pat dry with paper towel. Rub butter into skin of each hen. Generously pat with salt and pepper. Meanwhile combine broth, jam and Grand Marnier together in medium saucepan. Heat on medium heat until smooth consistency and reduced by half (can do this the day before).

Loosely stuff hens with about ½ cup of the prepared rice. Baste hens with the raspberry glaze. Cook hens 15 minutes in preheated oven. Reduce heat to 350, baste hens with glaze again. Add chicken broth to pan. Cook additional 25-30 minutes, baste again and cook additional 5 minutes. If the hens start to over brown, lightly cover with foil during cooking time. Remove from oven and allow to rest for 10-15 minutes before slicing.

Internal temperature should reach 180 degrees after resting.

Basmati Rice with Dried Cranberries and Almonds

Posted by terri at 03:45 PM | Comments (0)

February 01, 2016

Fun in the kitchen with the UT non credit cooking class

Class participants get a hands on experience at the University of Tennessee through the culinary non credit program.
We had a great time and the sauces were fantastic.
One group made a fantastic best cheese sauce from the Béchamel sauce.

Now what exactly does that recipe say?

Team work resulted in a delicious brown sauce

They did a great job and made me proud.



Posted by terri at 03:17 AM | Comments (0)

Veloute Sauce

A veloute is another one of the five mother sauces. It is made by thickening white stock, chicken, fish or veal with a roux and simmering it to reduce for additional flavor.

In my recent Sauce class, the students added vegetables and chicken to the sauce to create a wonderful topping for puff pastry.

There are many other sauces that can be made from the veloute sauce.

Makes 2 cups
Total time: 20 minutes

Ingredients:

3 tablespoons butter
3 tablespoons flour
2 cups chicken stock
Salt and freshly ground white pepper to taste

Instructions:

Heat the chicken stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays warm.

Meanwhile, in a separate heavy-bottomed saucepan, melt the butter over medium heat until it becomes frothy. Take care not to let the butter turn brown, though — that'll affect the flavor.

With a wooden spoon, stir the flour into the melted butter a little bit at a time, until it is fully incorporated into the butter, giving you a pale-yellow-colored paste. This paste is called a roux. Heat the roux for another few minutes or so, until it has turned a light blond color. Don't let it get too dark.

Using a wire whisk, slowly add the hot chicken stock to the roux, whisking vigorously to make sure it's free of lumps.

Simmer for about 30 minutes or until the total volume has reduced by about one-third, stirring frequently to make sure the sauce doesn't scorch at the bottom of the pan. Use a ladle to skim off any impurities that rise to the surface.

The resulting sauce should be smooth and velvety. If it's too thick, whisk in a bit more hot stock until it's just thick enough to coat the back of a spoon. Remove the sauce from the heat. For an extra smooth consistency, carefully pour the sauce through a wire mesh strainer lined with a piece of cheesecloth. Keep the velouté covered until you're ready to use it.

For the Veloute Sauce: Add mixed vegetables and cooked chicken breast. Serve over puff pastry.

Posted by terri at 03:03 AM | Comments (0)

Espagnole Sauce

An Espagnole sauce is one of the 5 basic mother sauces. It is better know as a brown sauce. It is made by thickening brown stock with a roux with the addition of tomato puree and a mirepoix for deep flavor and color.

A roux is a mixture of fat and flour. In this sauce butter is used as the fat.

A mirepoix is a combination of onions, celery and carrots, diced and cooked to add flavor to stews and sauces.


In my recent UT non credit cooking class, the students added ground beef and mushrooms to the Espagnole.


Makes 2 cups

Ingredients

1 small carrot, coarsely chopped
1 medium onion, coarsely chopped
1 celery rib, coarsely chopped
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 cups hot beef stock
2 tablespoons canned tomato purée
2 large garlic cloves, coarsely chopped
For the bouquet garni:
1/2 teaspoon whole black peppercorns
1 California bay leaf
½ teaspoon dried thyme

Instructions:.

Tie the bouquet garni ingredients into a cheesecloth sack using a piece of kitchen twine.

In a heavy-bottomed saucepan, melt the butter over a medium heat until it becomes frothy.

Add the carrots, onion and celery (mirepoix) and sauté for a few minutes until it's lightly browned. Don't let it burn.

With a wooden spoon, stir the flour into the mirepoix a little bit at a time, until it is fully incorporated and forms a thick paste or roux.

Lower the heat and cook the roux for another five minutes or so, until light brown. The roux will have a slightly nutty aroma at this point.
Using a wire whisk, slowly add the stock and tomato purée to the roux, whisking vigorously to make sure it's free of lumps.
Bring to a boil, lower heat, add the bouquet garni and simmer for about 30-45 minutes or until the total volume has reduced by about one-third, stirring frequently to make sure the sauce doesn't scorch at the bottom of the pan. Use a ladle to skim off any impurities that rise to the surface.

Remove the sauce from the heat and remove the bay leaf. For an extra smooth consistency, carefully pour the sauce through a wire mesh strainer.

Serve hot. If not serving the sauce right away, keep it covered and warm until you're ready to use it.

For the Espagnole sauce: Add cooked ground beef and mushrooms and serve over egg noodles.

Other sauces that can be made from a brown sauce include:

When the Espagnole is further refined to produce a rich, deeply flavorful sauce called a demi glace.

Marchand de Vin Sauce- addition of red wine
Robert Sauce- addition of brown mustard
Charcutiere Sauce- addition of onions, mustard and pickles
Lyonnaise sauce- addition of garlic, butter, onion and white wine
Chasseur Sauce- addition of white wine and mushrooms
Bercy sauce- addition of white wine and shallots
Madeira or Port Sauce- addition of Madeira or Port respectively

Posted by terri at 02:45 AM | Comments (0)