Pickled Green Chilies Recipe

Pickled Green Chilies Recipe

Ingredients:

4 oz. green chilies (discard the seeds and sliced into pieces)
1 cup Chinese rice vinegar
1 teaspoon salt
1/2 teaspoon sugar
1 cup water (boiled)

Method:

Prepare the green chilies and transfer into a small bowl. Bring the water to boil and transfer it to the small bowl. Let the chilies sit in the boiled water for about 10 seconds. Drain and discard the hot water.

In the same bowl, add in the rice vinegar, salt and sugar. Stir to blend well. Transfer everything into a small glass container or canister jar and leave it overnight in the fridge. The pickled green chilies will be ready overnight.

Cook’s Note:

Any green chilies (except bird eye’s chilies) can be used. If you are in the US, you can use green serrano pepper or jalapeno.

Crepe Suzette

Even if you haven’t ever had Crepe Suzette, you’ve probably heard of this famous crepe dish. Most of us have probably watched a scene from a movie or television show in which the waiter in a high-class restaurant prepares them at the table with a flourish of liqueur and flame. 

Probably the most interesting thing about the original crepe Suzette recipeis that it was an accident :)! In 1895, a waiter at a posh restaurant in Paris was prepping their signature dessert for the Prince of Wales. A burning chafing dish was on his cart as he worked and he accidentally caught the liqueurs he was going to use in the dessert on fire. Rather than throw it away, he took a taste and discovered it was delicious. The Prince was also impressed and insisted this new dish be named for the young lady who accompanied him – thus the name, Crepes Suzette.Fair warning to all who plan to embark on this culinary adventure: a crepe Suzette recipe is not simple. It involves making the crepes and the sauce, then combining the two and performing the perfect flambé. Making the crepes is the easy part. 
Ingredients for Crepes Suzette 
(makes about 15 crepes)

2 cups of flour
2-1 cups of whole milk
4 eggs
2 teaspoons of melted butter
salt
vanilla extract (optional)
vegetable oil

Instructions for Crepes 

1. Sift the flour into a large bowl and mix in a pinch of salt.
2. Make a “crater” with the back of a large spoon and crack the eggs into this crater.
3. Gradually pull the flour into the crater with a whisk until the eggs and flour are mixed well.
4. Slowly add the milk, whisking well between each bit of milk added.
5. Continue to stir the batter until it looks bubbly on top.
6. Stir in the melted butter and a few drops of vanilla.

To make the crepes:

1. Put a small amount of vegetable oil on a paper towel and wipe the bottom of the crepe pan. (You’ll need to repeat this for each crepe.)
2. Heat the pan on medium high heat.
3. Drop about 3 tablespoons of crepe batter into the pan and swirl the pan so that the batter spreads out evenly over the bottom.
4. Cook for about 1 minute, and then flip the crepe to cook the other side for 30 seconds.

Repeat this process for each crepe. NOTE: The first one or two crepes may end up being “throw-aways” while you find the right temperature for the pan.

Ingredients for Crepe Suzette Sauce 

This recipe is enough for 8 crepes. Rather than doubling the recipe, it is recommended to make two separate batches.

1 orange rind, shredded*
3 cup sugar
5 ounces of butter at room temperature
1 cup Grand Marnier liqueur**
1 cup Cognac

*You can use a cheese grater to shred the rind while still on the orange.
**You can use another orange liqueur like Cointreau.

Instructions for Saucing the Crepes 

Before beginning these steps, simmer a pot of water (make sure it is not boiling). Put a plate on top of the simmering pot.

1. Stir the orange rind and butter together.
2. Melt about 1 teaspoon of this mixture in a pan over medium heat.
3. Place one crepe in the pan and heat for 30 seconds on each side.
4. Sprinkle sugar on the crepe and then fold it in half and the half again to form a triangle.
5. Put the completed crepe on the plate over the simmering water.

When all of the crepes are done you are ready for the true test – the flambé. 

1. Combine the liqueurs and heat them in a saucepan just until the liquid begins to bubble. Do not bring to a complete boil or the alcohol will burn off.
2. Place each crepe on a serving plate.
3. Drizzle about 2 tablespoons of the liqueur mixture over a crepe and light the fumes around the edges immediately so that the crepe does not soak up the liqueur. Use long matches or a long barbeque lighter.
4. Let the crepe cook until the flame disappears on its own and serve it immediately.

Crepe Suzette Variations 

A true flambé is done in a chafing dish, large skillet, or a pan made specifically for flambéing. You can use one of these and transfer the crepes to serving plates after the flame has gone out. 

Focaccia Recipe (Pizza Dough)

Prep time: 20 mins | Cook time: 30 mins | Total time: 50 mins  | Serves: 2

A tasty Focaccia Recipe

Ingredients

• 2 packages fast−rising dry yeast
• 2 cups tepid water
• 2 tablespoons sugar
• 4 tablespoons olive oil
• 1/2 cup salad oil
• 1 teaspoon table salt
• 5 1/2 cups unbleached white bread flour
• 3 cloves garlic, crushed
• 1/4 cup olive oil for topping
• 1 tablespoon rosemary
• 1 tablespoon kosher salt

Instructions

1. Dissolve the yeast in tepid water.
2. Add the sugar, olive oil, salad oil, and table salt.
3. Mix in 3 cups of flour and whip until the dough begins to leave the sides of the mixing bowl, about 10 minutes.
4. Mix in the remianing flour by hand or with a dough hook and knead the dough until it is smooth.
5. Allow the dough to rise twice in the bowl, and punch down after each rising.
6. Oil two baking sheet, each 11 x 17 inches, and divide the dough between the two pans.
7. Using your fingers, press the dough out to the edges of each pan.
8. Cover and allow to rise for about thirty minutes, and brush with a mixture of the crushed garlic and oil reserved for topping.
9. Sprinkle with rosemary and kosher salt.
10. Bake at 375 for 30 minutes.

Calories: 200

Source:: http://recipepizza.net/focaccia/ Author: Simon Ward

cheat’s home-made pappardelle with quick tomato sauce

method

Homemade pasta sauce is so easy, and you can sling it together in around the time it takes to open a jar and heat it up.

Heat a large frying pan over a medium heat and add a good few lugs of olive oil. When the oil’s hot, add the garlic and chilli and fry until lightly coloured. Drop in most of the basil – stand back as it will crackle and spit in the oil – and then, after a few seconds, add the tomatoes. Bring to the boil and simmer for about 5 minutes. You’ll end up with a chunky sauce – if you like it smoother, pass the sauce through a coarse sieve. Taste the sauce and season with salt and pepper. Keep warm. 

Bring a large pan of salted water to the boil. On a lightly floured work surface, cut the lasagne sheets into strips with a knife or a pastry wheel. When the water is at a rolling boil, add the pasta and cook for a few minutes until just al dente. 

Drain the pasta strips in a colander, reserving a little of the cooking water. 

Stir the pasta into the warm sauce. If it’s a bit thick, add a few spoonfuls of the cooking water to loosen it up. Sprinkle with freshly grated Parmesan cheese and the reserved basil leaves and serve immediately.

ingredients

• extra virgin olive oil
• 2 cloves of garlic, peeled and finely sliced
• ½–1 fresh red chilli, halved, deseeded and finely sliced
• a small bunch of fresh basil, leaves picked
• 1 x 400g can good-quality chopped tomatoes
• sea salt and freshly ground black pepper
• 250g fresh lasagne sheets
• freshly grated Parmesan cheese, to serve