Because Sharing is Caring 05

little_chef_1280x800Tips, hints, tricks, and little kitchen ‘hacks’ learned along the way and shared with you… please feel free to share your hints with me…

  • make your own ‘faux’ buttermilk
    combine 1 tablespoon of lemon juice or white vinegar, plus one cup regular milk. Stir together and allow to stand for 5 minutes.
  • make your own tartar sauce
    1 cup mayo, 2 teaspoons sweet pickle relish, 1 teaspoon Dijon mustard.
  • make your own clarified butter
    Melt the butter slowly. Let it sit for a bit to separate. Skim off the foam that rises to the top, and gently pour the butter off of the milk solids, which have settled to the bottom.
  • make your own burger ‘secret sauce’
    Stir 1/4 cup mayonnaise  with 2 tsp prepared relish, 1/8 tsp white wine vinegar, 1/4 tsp onion powder, 1/4 tsp paprika and 1/8 tsp garlic powder and a pinch of salt.
  • Always be cooking!
    You will improve through practice, practice, practice! So lets skip the take-out. Mangia!

So, a couple of hints, tips, take what you like and leave the rest… speaking of leaving… leave a comment to share one of YOUR tips!

Thank You!

The Facebook – Gouda Cheese Sandwich

I was just prowling around Facebook the other day, and it turns out that an old classmate of mine who lives overseas took a bike tour through Gouda, Netherlands, and posted several great pictures. He does take very god pictures and the Netherlands always looks inviting, but of course, all these photos makes me hungry for a smoked Gouda and roast beef sandwich with home made horseradish sauce. So, its back to the lab again…

 

Here’s what you’ll need:

 

Horseradish Sauce –

Place all of the ingredients into a mixing bowl and whisk until the its smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld. Sauce can be stored in the refrigerator in an airtight container for 2 to 3 weeks.

The Sandwich –

  • One roll not too tall, I use a thin Portuguese roll
  • A couple of slices of roast beef
  • A handful of smoked gouda cheese grated
  • A thin slice of Vidalia onion
  • A schmear of horseradish sauce

Build your sandwich carefully… and if you like it warm like I do, use your panini press, or in my case the handy dandy George Foreman grill and press the sandwich till the cheese melts.

So, I make my sandwich and enjoy it with a Heineken while viewing my friends pictures… here’s two of them –

Bill’s Own Tartar Sauce

I’ve been asked several times now for a ‘good’ recipe for tartar sauce. The sauce itself derived from the French sauce tartare, named after the Tatars from the Eurasian Steppe, who once occupied parts of Ukraine and Russia. The French probably stumbled upon this during the Napoleonic occupation. A recipe from Boston in the late 1800’s called for whole eggs, white wine vinegar, lemon juice, worcestershire sauce and butter.

Today, most home-cook recipes skip the while egg and vinegar step and start right off with mayonnaise. So, I start with mayo too.

Here’s what you’ll need:

  • 1 cup low fat mayo
  • 1 table spoon minced red onion
  • 2 tablespoons minced sweet gherkins
  • 1 tablespoon fresh lemon juice
  • A pinch of fresh lemon zest
  • Salt and pepper to taste

Before I use the minced red onion, I rinse it with water and a touch of white vinegar to reduce its bite. Then, combine all the ingredients in a bowl. Once its all well mixed together I put it in a sealing jar and put it in the fridge.

For me, tartar sauce is a slightly sweet/ slightly tart, fresh tasting sauce to be used sparingly to highlight the taste of wonderfully cooked fish. It’s not a cover-up excuse used to bomb the lack of flavor and rubbery texture of poorly cooked chunks of seafood flesh!

I think that people like my tartar sauce because I don’t go putting a bunch of spices or seasonings in it. Too often I see these mile long recipes that add cumin, paprika, old bay seasoning, celery salt, garlic powder… you name it, there’s a tartar sauce recipe that has you adding it to the mix.

The recipe above should carry you and a guest through a week of fish.