Category: Techniques

Preserved Lemons

9/7/2019

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Yield: 1 Quart

Author: Kathy Schowe

Preserved Lemons

ingredients:

6 lemons quartered
4 tablespoons kosher salt
water to cover

instructions:

How to cook Preserved Lemons

Preheat oven to 250°.
In a 9 X 9 glass dish add the lemons and sprinkle with salt.
Cover with water.
Bake for 3 hours, stir occasionally to make sure lemons are covered.
Lemons can be preserved in sterilized jars and kept in the refrigerator for up to 6 months. Use in all your favorite Moroccan or Mediterranean dishes!

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Spicy Chile Oil

8/28/2019

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Yield: 2 cups oil

Author: Kathy Schowe

Spicy Chile Oil

ingredients:

2 cups vegetable oil
3 tablespoons crushed chile flakes and seeds
1 tablespoon szechuan peppers crushed

instructions:

How to cook Spicy Chile Oil

Combine ingredients in a sauce pan and bring to almost boiling.
Cool and put in a clean jar for serving.

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Enchilada Sauce

8/28/2019

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Author: Kathy Schowe

Enchilada Sauce

ingredients:

¼ cup vegetable oil
1 tablespoon flour
¼ cup chile powder
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon ground pepper
2 cups chicken stock
1- 10 ounce can tomato paste

instructions:

How to cook Enchilada Sauce

Heat the oil in a sauce pan and add the flour. Stir and cook for 5 minutes.
Add in the chili powder, oregano, garlic powder, onion powder, cumin, salt and pepper and cook over medium for a few minutes.
Add in the chicken stock and tomato paste and stir as it thickens. Taste and adjust seasonings.
Serve over your favorite enchiladas.

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Easy Vinaigrette

8/28/2019

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Author: Kathy Schowe

Easy Vinaigrette

ingredients:

2 tablespoons champagne vinegar
1 teaspoon dijon mustard
1 teaspoon honey
1 garlic clove crushed
2 tablespoons olive oil
salt & pepper

instructions:

How to cook Easy Vinaigrette

Whisk all ingredients except the olive oil in a medium bowl.
Whisk in olive oil until emulsion forms.
Drizzle over your favorite salad.

NOTES:

This recipe works with all kinds of vinegar. Try substituting tarragon vinegar, or apple cider vinegar. You can also substitute grainy mustard for the dijon and add your favorite chopped fresh herbs!

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Spicy Asian Dipping Sauce

8/28/2019

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Author: Kathy Schowe

Spicy Asian Dipping Sauce

ingredients:

½ cup soy sauce
½ cup ponzu sauce
1 tablespoon sesame oil
1 tablespoon hoisin sauce
1 tablespoon honey
1 teaspoon fish sauce
1 clove garlic crushed
1 tablespoon grated ginger

Topping

1 tablespoon toasted sesame seeds
1 teaspoon sriracha
1 sliced scallion

instructions:

How to cook Spicy Asian Dipping Sauce

In a small bowl combine the first 8 ingredients and stir to combine.
Top with topping ingredients and serve.

NOTES:

Spicy Asian sauce kicks up lettuce wraps, wontons, crunchy cucumber salad, soft shell crab, seafood, you name it... you'll want to dip it in this sauce!

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Baby K's BBQ Sauce

8/28/2019

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Author: Kathy Schowe

Baby K's BBQ Sauce

ingredients:

1 cup ketchup
¼ cup drippings from pork ribs
3 tablespoons apple cider vinegar
½ cup Steen's syrup or dark molasses
2 tablespoons honey
2 tablespoons Worcestershire sauce
1 teaspoon fish sauce
2 teaspoons sriracha
2 teaspoons liquid smoke
1 tablespoon yellow mustard
2 cloves of garlic crushed
1 red onion finely chopped
2 tablespoons vegetable oil
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon kosher salt
1 teaspoon black pepper
½ teaspoon cayenne pepper

instructions:

How to cook Baby K's BBQ Sauce

Puree onion and garlic in the food processor.
Mix the ketchup, drippings, vinegar, Steen's syrup, honey, Worcestershire sauce, fish sauce, sriracha, liquid smoke, and mustard in a medium bowl.
Heat the oil in a skillet and add the onion and garlic mixture to the pan. Add the chili powder, cayenne, cumin and salt & pepper. Cook for a few minutes until fragrant.
Whisk in the wet ingredients and bring to boil. Reduce to simmer and cook until thickened about 30 minutes.
Serve with pulled pork, ribs, or meatloaf.

NOTES:

This tangy sauce comes together quickly, and it is perfect on my pulled pork, ribs, and burgers, and meatloaf!

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My favorite tools include an incredible cheese knife, vintage Pyrex bowls, rubber whisks, spatulas and spoons. But the multi-purpose tool I go to almost every day is the microplane grater. I use it to shred garlic, grate parmesan cheese, and zest limes, lemons, and oranges.
WHAT ARE YOUR FAVORITE TOOLS?

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Roasting Hatch Chiles

8/28/2019

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Author: Kathy Schowe

Roasting Hatch Chiles

ingredients:

Hatch green chiles
baking sheet
brown paper bag
ziplock bag
ice water bath

instructions:

How to cook Roasting Hatch Chiles

Light your outdoor grill and heat to medium high.
Wash and drain your chiles, then spread them out on the grill.
The smell will be amazing...great time for a beer!
Roast and turn the chiles until they are charred on all sides.
Remove chiles as they finish and place in paper bag on top of a baking sheet. Keep bag closed and let them steam for at least 30 minutes.
Remove each chile and drop into ziplock bag and immerse in ice bath. Once completely cooled, rub the chiles between your hands inside the bag to remove the blackened skins..
Discard skins, then slice open chiles and remove membrane and seeds.
Stack up roasted chiles and then bag in ziplock bags to freeze, or chop to use right away.

NOTES:

I grew up in Portales, New Mexico and these Hatch, NM chiles were a staple! They are the backbone of my New Mexico Green Chile recipe and are also wonderful on a cheeseburger! You'll find lots of Hatch Chile recipes here!

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Sriracha Lime Honey Butter

8/28/2019

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Author: Kathy Schowe

Sriracha-Lime-Honey Butter

ingredients:

1 stick butter room temperature
1 teaspoon sriracha
1 teaspoon honey
1 lime zested
2 cloves garlic crushed
salt & pepper

instructions:

How to cook Sriracha-Lime-Honey Butter

In a small bowl mix all ingredients together- taste and adjust seasonings.
Place on plastic wrap and roll into log. Refrigerate for immediate use, or freeze for later.

NOTES:

Great on top of grilled chicken, corn on the cob, roasted veggies, baked potatoes, or sweet potatoes!

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Roasting Garlic

8/28/2019

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Author: Kathy Schowe

Roasting Garlic Cloves

ingredients:

2 cups peeled garlic cloves
½ cup olive oil
pinch sea salt

instructions:

How to cook Roasting Garlic Cloves

Place garlic cloves in a shallow bowl and cover with olive oil.
roast in the oven uncovered for 30-40 minutes at 275°, or until they are soft and golden.
Sprinkle with sea salt. Don't over cook or they will get hard and bitter!

NOTES:

Roasted garlic will keep in the refrigerator for a month. I use them in dressings, on top of brie, added to pizzas, pastas, or spread on crackers or bread. Use in any recipe that you want a mellow, nutty, garlic flavor! Save the "garlic oil" for salad dressing or to drizzle over pizza or pasta!

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Bob's Poached Eggs

8/27/2019

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Author: Kathy Schowe

Bob's Poached Eggs

ingredients:

8 fresh eggs
½ cup white vinegar
2 quarts water, approx.

instructions:

How to cook Bob's Poached Eggs

Fill a 12 inch pan with approximately 2 quarts water to fill ¾ full.
Add in the vinegar and stir.
Bring to just below a full boil, about 185°.
Carefully crack each egg into a small bowl and add the eggs gently to the water in a clockwise circle. (As quickly as you can without breaking an egg!)
Cook the eggs for 4 minutes from the time you add the last egg.
Remove each egg in the order that you added them with a slotted spoon and drain on a paper towel.
Perfect for Bob's Eggs Benedict!

NOTES:

Perfectly poached eggs are easy, once you know Bob's recipe!

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Cold Fried French Fries

8/26/2019

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Author: Kathy Schowe

Cold Fried French Fries

ingredients:

4 Russet potatoes
5 cups peanut oil
sea salt

instructions:

How to cook Cold Fried French Fries

Scrub potatoes and pat dry.
Square off ends of potatoes and then cut them into thin fries.
Fill large pot with oil.
Drop chopped fries into cold oil, covering fries.
Heat oil to medium high and bring to boil.
Do not stir until fries begin to turn golden brown.
Continue to cook until fries are crispy and desired texture. 30-40 minutes start to finish.
Drain on paper towls and then sprinkle with sea salt.

NOTES:

Perfect french fries begin in cold oil, but magically fry up to perfection!

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Quick Pickled Onions

8/26/2019

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Author: Kathy Schowe

Quick Pickled Onions

ingredients:

1 cup water
½ cup apple cider vinegar
1 tablespoon sugar
1 teaspoon salt
1 red onion

instructions:

How to cook Quick Pickled Onions

Add the water, vinegar, sugar, & salt to a medium jar and shake until dissolved.
Add the onions to the jar and shake again.
Let sit for at least an hour at room temperature.
Refrigerate to chill and crisp. Drain before using or dip them out as needed.

NOTES:

These are great with rich meats like my asian short rib tacos or adding crunch to BBQ pulled pork! You can use this method on mini-bell peppers, and even jalapeños !

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Roasted Red Peppers

8/26/2019

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Author: Kathy Schowe

Roasted Red Peppers

instructions:

How to cook Roasted Red Peppers

Char peppers over the burners on your stove or on the grill.
Place in paper bag on a baking sheet and let cool.
Peel off the charred bits and skin, and then slice and place in ziplock bags to freeze for later use.

NOTES:

Red peppers can be frozen and used to make sauces, spreads, soup and more!

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Hot Pickled Pepper Relish

8/26/2019

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Author: Kathy Schowe

Hot Pickled Pepper Relish

ingredients:

3 cups chopped bell peppers red, orange, yellow
1 red onion chopped
2 jalapeños chopped
5 cloves garlic crushed
2 cups apple cider vinegar
2 tablespoons tarragon vinegar
¾ cup sugar
¼ cup brown sugar
1 teaspoon red pepper flakes
2 tablespoons whole mustard seeds
1 tablespoon whole cumin seeds
1 tablespoon smoked paprika
2 teaspoons salt
1 tablespoons olive oil

instructions:

How to cook Hot Pickled Pepper Relish

Finely dice bell peppers, onions, and jalapeños.
Heat large pan to medium heat and add olive oil. Add in the red pepper flakes, whole mustard seeds, cumin seeds, paprika and salt. Stir until fragrant about 5 minutes.
Add peppers, onions and jalapeños to the pan. Cook for a few minutes and then add in the rest of the ingredients.
Bring to boil and then reduce to simmer. Cook for 1 1⁄2 to 2 hours until the liquid has reduced, but still moist.
Serve with sausages, chicken, brisket, hot dogs, or any grilled meats!
Will keep refrigerated in a jar for about a month.

NOTES:

This spicy sweet and tangy relish is great on hotdogs, sandwiches, hamburgers, and grilled meat!

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Coffee Rub

8/25/2019

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Author: Kathy Schowe

Coffee Rub

ingredients:

¼ cup freshly ground coffee grounds
1 tablespoon brown sugar
1 tablespoon kosher salt
2 teaspoons ground pepper
1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon garlic powder

instructions:

How to cook Coffee Rub

Mix all ingredients together and then rub on your meat several hours before grilling. Over night is

NOTES:

Spice up your grilled steak or pork with this coffee spice rub!

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Brining Chicken

8/25/2019

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Author: Kathy Schowe

Brining Chicken

ingredients:

1 whole chicken
½ cup sugar
½ cup salt
2 tablespoons whole peppercorns
1 lemon sliced
1 orange sliced
8 garlic cloves smashed
1 bunch various chopped herbs
ice and water

instructions:

How to cook Brining Chicken

Place fresh or frozen chicken in a large pot.
Add sugar, kosher salt, peppercorns, lemon, orange, garlic, herbs. ( I like rosemary, Italian parsley, chives, sage, thyme.)
Cover chicken with water and add enough ice cubes to keep solution cold for hours. I brine in the morning for chicken dinner that night.
Brine for at least 2 hours, but over night is better.
Remove chicken and rinse. Prepare and cook chicken according to recipe.

NOTES:

Brining adds flavor and keeps chicken moist. Great for grilling, baking...you won't make chicken again without bringing!

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Egg Ravioli with Morels, Bacon & Sage

8/25/2019

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Author: Kathy Schowe

Egg Ravioli with Morels, Bacon, and Sage

ingredients:

1 batch fresh pasta See recipe
5 cups homemade ricotta cheese See recipe
12 large eggs
2 cups rehydrated morels
4 tablespoons butter
8 slices bacon fried crispy and chopped
½ cups fresh sage chopped
2 tablespoons vegetable oil
8 leaves fried sage for garnish
3 tablespoons grated parmesan
salt & pepper

instructions:

How to cook Egg Ravioli with Morels, Bacon, and Sage

First make the toppings and sauce.
Rehydrate the morels in a bowl with hot water and let steep. Once softened cut larger mushrooms into rings, and keep the small mushrooms whole. Set aside.
Cook the bacon in a skillet until crispy, remove from pan, and retain a few tablespoons of the bacon fat. Roughly chop the bacon.
Add the butter and brown in the bacon fat and then sautee the mushrooms and chopped sage in the sauce. Season lightly with salt and pepper. Once cooked through, set aside, be careful not to burn the sauce.
In a small pan or skillet quick fry the sage in vegetable oil, drain and set aside for garnish.
Bring a large pot of water to a low boil and generously salt the water.
Assemble the raviolis.
Layer fresh pasta sheets on parchment paper on baking sheets and then cut sheets into 12- 5" squares. Keep all of the pasta covered with plastic wrap or a clean towel so it does not dry out.
Place the ricotta in a large ziplock bag and snip small corner to pipe the ricotta. Pipe 6 small circles about 3 inches high to form a "nest" for the egg on top of 6 pasta squares.
Separate 6 large eggs, retaining the yolk and inserting them into the ricotta nests.
Top each egg with pasta square and press down to squeeze out air and seal edges as close to the ricotta as you can. You can brush the bottom layer with the egg white around the edges if they are not sticking.
Carefully cut corners off of squares around each ravioli to form round raviolis.
Repeat process until all raviolis are formed.
Warm up the morel butter sauce and gather your garnishes of bacon, fried sage, and parmesan for plating.
Carefully drop raviolis, 3-4 at a time into the gently boiling water. Time the cook for 1 ½ minutes each ravioli until the fresh pasta is just cooked. You want the egg to remain runny.
Remove each ravioli and pat dry, place in pasta bowl or plate. 2 per serving, or 3 for a bigger appetite. Repeat until all of the raviolis are cooked.
Plate by placing the raviolis in the bowl, top with warm morel butter sauce, chopped bacon, fried sage and sprinkle of parmesan.
The egg should still be runny and when it mixes with the ricotta and sauce... heaven!
Find more creative egg recipes like this Bacon Mushroom Zucchini Frittata at Sumptous Spoonful!

NOTES:

Egg Raviolis aren't easy... but they are probably the most delicious thing I've ever made!

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Fresh Pasta

8/25/2019

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Author: Kathy Schowe

Fresh Pasta

ingredients:

2 cups double "00" flour
1 teaspoon salt
2 large eggs
4 large egg yolks

instructions:

How to cook Fresh Pasta

Measure out the flour onto the counter and make a well in the center. Add the eggs, yolks, and salt.
Blend with a fork and bench scraper until combined and a shaggy dough has formed.
Add more flour if dough is too sticky to handle. Knead for 10 minutes, until the dough feels elastic and springy.
Wrap dough in plastic and let it rest for at least an hour or refrigerate overnight.
Unwrap dough and divide into 4 even pieces.
Run first piece through a pasta machine set on thickest setting, "0".
Fold dough towards the center and run through again. Continue rolling the pasta and decreasing the setting until you reach the thinnest setting, "9".
Roll dough to thinnest setting for pappardelle and ravioli. Use "7" or "8" and add die cutters for spaghetti, linguine, or fettuccini.
Lay rolled pasta on parchment sheets dusted with flour and cover with another layer of parchment or plastic. If making noodles, roll them into little nests, dust with flour, and place in plastic bags for storage and freezing, or cook immediately.
To cook, bring a large pot of water to boil and season water generously with salt. Boil pasta for 1 ½ to 2 minutes and then drain. Serve with your favorite sauce.

NOTES:

Fresh pasta makes all the difference... it's well worth the effort.

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